662 Seasoned with Love Cookbook - 1st Assembly of God Union Grove, Wisconsin

Cookbook with recipes and the names of the submitters.

18493580

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662 Seasoned with Love Cookbook - 1st Assembly of God Union Grove, Wisconsin.pdf

Linda Valentine Snippets

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eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

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Valentine

SNIPPETS of SALEM
662 - Seasoned with Love
Cookbook1st Assembly of God
Union Grove Wisconsin
Contents:
Cook book with recipes and the names of the submitters.

0- 50 pages
Note:
The original documents have been copied to create this PDF.
This material is from the FWB Fred Brown collection.
Some of the documents that were used in this project were copies because the original
paper was mold contaminated, acidic or on the early thermal image paper that over time,
disappears.
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections ..
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 11/2014 by L S Valentine Copyright©Valentine2014

_ _ __

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FIRST ASSEMBLY OF GOD
1845 Main Street
Union Grove, Wisconsin 53182

Christian Education Hour ............................. 9:15 a.m.
Morning Worship .......................................... l0:30 a.m.
Evening Fellowship ........................................ 6:00 p.m.
Wednesday Night Bible Study ...................... 7:00p.m.
Pastor Richard W. Oertel.. ............................ 878-1810

1463-92

-A·

Dedication and
Expression of Appreciation

THE ABC'S OF
SALVATION
Knowing your sins are forgiven and you are

We dedicate this book to all cooks. In our homes
today, life seems to be centered around our kitchens.

ready for heaven is as simple as following these
steps:

You will find that some of the recipes included in our
book are family keepsakes, others, treasured favorites,
and some new creations. All, however, reflect the love
of good cooking.

A. Admit you have sinned.
"If we say that we have no sin, we deceive

We add a special thank you to all the members of
First Assembly who helped to make this book possible

ourselves, and the truth is not in us" (I John
1:8).

by submitting their recipes and giving their time in

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helping to sell our book; and for those who have worked
hard and devoted their time to put this book together,
making it possible to share it with all of you now.
We hope you will truly enjoy this book as much as
we did making it for you. We hope each recipe will
become your favorite, too.

B. Believe in the Savior.
"For God so loved the world, that He gave
His only begotten Son, that whosoever
:

believeth in Him should not perish, but have

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everlasting life" (John 3:16).
'

THE COOKBOOK COMMITTEE
Denise Engelhardt
Renae Wolf
Cheri Small

I

all unrighteousness" (I John 1:9).
-B-

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to forgive us our sins, and to cleanse us from

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C. Confess and forsake your sin.

"If we confess our sins, he is faithful and just

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Wfiere 'Io Loof(In %e 'Bi6[e
Mraid .................................................... Psa. 34:4; Matt. 10:28
A:ngry ................................................................... Matt. 5:9, 22
A:nxious ................................ Psa. 46; Matt. 6:19-34; Phil. 4:6
Blue ............................................................................... Psa. 34
Bored ........................................................ Psa. 104, 23, 33, 34
Bereaved ............................................ Matt. 5:4; II Cor. 1:3, 4
Depressed ...................................................................... Psa. 34
Discouraged ................................................... .Isa. 40; Psa. 23;
Matt. 5:11, 12; II Cor. 4:8-18
Faith Fails ................................................ Matt. 8:26; He b. 11
Friend Fails You ................................... Psa. 41:9-13; Psa. 27;
Luke 17:3, 4
God Seems Distant .................................................... Psa. 139
Growing Old ................................................................. Psa. 71
In Danger .............................................. Psa. 91; Psa. 118:5, 6
Jealous ................................................................... Jas. 3:13-18
Life Seems Empty .......................................................John 15
Need Companionship ............................ Psa. 23; Heb. 13:5, 6
Needing Guidance ................................ Psa. 32:8; Prov. 3:5, 6
Prayerful .................................. Psa. 4; Psa. 42; Luke 11:1-13
Sick or in Pain ....................................... Psa. 38; Matt. 26:39;
Rom. 5:3-5; II Cor. 12:9, 10
Sleepless ................................................................... Psa. 4:4-8
Sorrowful .................................... Psa. 51; John 14; Matt. 5:4;
II Cor. 1:3, 4
Tempted .................................... Psa. 1; Matt. 26:41; Phil. 4:8
Thankful ............................................... Psa. 100; I Thes. 5:18
Worried ....................................... Matt. 6:19-34; I Peter 5:6, 7
You Feel Cheated ....................................................... Psa. 103
You Need Forgiveness .................................................. Psa. 51

~~&'~~~

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t\PPJ;:TtZERS, RELISHES & PICKLES
Appetizers are those treats that can be served either at the start of a meal or
at a reception or open house. Listed below are quick appetizers that can be
served anytime with crackers, thin sliced toasted bread or potato chips:
1. Caviar flavored with onion juice.
2. Cream cheese with chopped chutney and dash of curry powder.
3. Lobster tail moistened with lemonjuice.
4. Almonds or pecans roasted and chopped, then mixed with
anchovy paste.

CHIPPED BEEF APPETIZER SPREAD
8 oz. cream cheese, softened
1 (3 oz.) pkg. dried beef, cut up
2 Tbsp. chopped fresh chives or
instant minced onion

2 Tbsp. finely chopped green
pepper

Y2 c. sour cream
2 Tbsp. milk

Blend cream cheese and milk; add other ingredients. Spread in
pie plate. Bake at 350° about 20 minutes or until lightly browned.
Spread on crackers. Good warm or cold.

5. Cream cheese with chopped pickle.

Terri Wine

6. Chicken livers minced and moistened with mayonnaise.
7. Cheese squares with olive attached by toothpick.

CREAMY BEEF SPREAD

8. Liverwurst with pistachio nuts.

1 (8 oz.) pkg. cream cheese, cut up

9. Sardines with caviar paste.

Y2 c. sour cream

10. Minced eggs with anchovies.
11. Cream cheese and horseradish.
12. Cream cheese and anchovy paste with grated onion.
13. Herring squares mashed in its own juice with dash of vinegar and
Tabasco sauce.

1 (3 oz.) pkg. sliced smoked beef,
finely chopped
2 Tbsp. sliced green onion

1 tsp. milk
several dashes bottled hoi pepper·
sauce
assorted crackers

With electric mixer beat together cheese, sour cream, beef,
onion, milk and pepper sauce. Cover and chi]} in the refrigerator for
2 to 24 hours. Serve with crackers. Makes 2 cups spread.

14. Peanut butter and bacon toasted on dark bread.
Cheri Small

15. Deviled ham with chopped onions and Spanish olives.
16. Stilton cheese moistened with Port wine.
1 7. Shrimp flavored with French dressing.
18. Caviar mixed with cream cheese with dash of Worcestershire sauce.

CRAB SPREAD
1 (8 oz.) pkg. cream cheese
1 bottle cocktail sauce

1 pkg. Louis Kemp imitation crab
pieces

19. Peanuts roasted, crushed and mixed with anchovy paste.

20. Sardine slices topped with chopped olives.
21. Pimento cheese mixed with a dash of horseradish.
22. Minced shrimp with onion juice.

Spread softened cream cheese on a plate. Top with a layer of
cocktail sauce and a layer of crab pieces shredded on top. Serve with
crackers.
Denise Engelhardt

23. Cream cheese with dash of Worcestershire sauce and chives.

GREAT GUACAMOLE DIP
1 avocado
V2 tsp. spike (salt free) seasoning

146392

Y2tsp. cumin
Y21sp. oregano

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APPETIZERS, RELISHES & PICKLES
APPETIZERS, RELISHES & PICKLES

Cut avocado in half. Remove seed and scoop out pulp, reserving
seed. Mash pulp in a small bowl. Mix in seasonings. Whip with fork
until creamy. Put seed in with dip if you aren't serving immediately
to prevent discoloration. Serve with corn chips or raw vegetables.

Blend all ingredients and refrigerate.
Mrs. Tony Vega

Virginia Minor

SWEET AND SOUR DIP
1 (8 oz.) pkg. softened cream
cheese
2 Tbsp. milk

4 slices bacon, fried well and cut up
Y4 c. bottled Marzetti sweet and sour
dressing (original slaw dressing)

Saute bacon until crisp. Put on paper towel to drain. Combine
cream cheese, dressing and milk in medium size bowl. Beat with mixer until smooth. Fold in bacon and chill several hours. Serve with
crackers or as a dip.

TAFFY APPLE DIP
o/4 c. brown sugar
11sp. vanilla
1 (8 oz.) pkg. cream cheese

6 Granny Smith apples
nuts, if desired

Mix first three ingredients together with hand mixer. Refrigerate overnight. Serve with sliced apples.
Optional: Add 1 to 2 tablespoons of peanut butter.
*Lite cream cheese may be substituted.
Becky Cilley
Joyce Chapman

Jean Schattner

VEGETABLE DIP
21.1 c. sour cream
%c. Miracle Whip
1 tsp. Beau Mende (spice by Spice
Island)

CRISPJX MIX MEXICANO

1 tsp. parsley flakes
1 Tbsp. minced onion

Mix together and let set overnight or at least 5 hours before
serving. Serve with carrot, celery, pepper, cucumber spears, cauliflower, broccoli, radishes or favorite vegetables.
Simone K. Liebe

BAGEL DIP
1 (12 oz.) cream cheese (tub or
cake)
1 (16 oz.) container sour cream

3 Tbsp. butter
2 tsp. chili powder
Y4 tsp. garlic salt
Y4 tsp. onion salt

7 c. Kellogg's Crispix cereal
2 c. small corn chips
Y4 c. grated Parmesan cheese

Melt butter in 13 x 9 x 2-inch pan in 250° oven. Remove from
oven. Stir in chili powder, garlic salt and onion salt. Add Crispix cereal and corn chips, stirring until coated. Return to oven and bake at
250° for 15 minutes. Add Parmesan cheese and stir to coat. Bake 30
minutes longer, stirring after 15 minutes. Spread on absorbent
paper to cool.

2 carrots, grated
green onion, chopped to taste
garlic powder to taste

Jan Hahn

CRAZV CRACKERS

Mix all ingredients together and put in serving dish.
Jean Schattner

DILL DIP
1 c. mayonnaise or Miracle Whip
1 c. sour cream (8 oz.)
1 Tbsp. dill weed

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

1 c. vegetable oil
:Y4 tsp. garlic powder
:Y4 tsp. dill weed

:Y4 tsp. lemon pepper
1 box oyster crackers

Mix all ingredients in a bowl and cover. Let it sit for 2 days.
Shake or stir twice a day to help absorb the oil.
Kathy Morris

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APPETIZERS, RELISHES & PICKLES

APPETIZERS, RELISHES .;. PICKLE;:;

VEGGIE PIZZA
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise or salad dressing
1 c. milk
bacon bits and black olives, if
desired

1 pkg. Pillsbury pizza dough
1 pkg. Hidden Valley Ranch dip mix
11f.! to 2 c. raw cauliflower
11f.! to 2 c. raw broccoli
Y4 to~ c. shredded carrot
~to :Y4 c. shredded Cheddar cheese

Mix together cream cheese, mayo/salad dressing (whichever
preferred), milk and dip mix. Refrigerate. Cook pizza dough according to directions on package. Let cool. Cut dough into desired pieces.
Spread cream cheese mixture onto dough. Place cauliflower, broccoli,
carrot and shredded cheese. Refrigerate until ready to serve.
*Lite cream cheese, skim milk, reduced calorie Ranch dressing
and low-fat no cholesterol mayo/salad dressing may be substituted.

Scrub pickles and put them in cold water for a few hours. Mix
water, vinegar, salt and alum in large kettle. You need to double or
triple the brine recipe in order to fill enough jars for a batch of 7 canning jars. Boil the brine at a good rolling boil for 15 to 20 minutes.
Put pickles in canning jars with dill and a clove of garlic. Pour over
hot brine and seal jars. Process in hot water bath 5 to 10 minutes or
until pickles change color showing dark green.
Note: Everybody loves these pickles. I have given this recipe
out many times.
Denise Engelhardt

- • EXTRA RECIPES •-

Becky Cilley

VEGETABLE PIZZA
2 pkg. Pillsbury crescent rolls
2/.J c. Miracle Whip (light)
2 (8 oz.) pkg. cream cheese (light)
1 Tbsp. dill weed
bacon bits (optional)

any raw vegetable of your choice:
celery, cauliflower, broccoli,
carrots, tomatoes, black olives,
cucumbers, mushrooms or
onions.

Spray Pam on a rectangle cookie sheet. Unroll crescent rolls
flat, edges touching onto the cookie sheet. Spread and press together
all spaces to make one smooth crust that fits the whole cookie sheet
to the edges. Bake 10 to 15 minutes. Mix Miracle Whip, cream cheese
and dill weed together by hand. Spread evenly on top of cooled crescent crust. Before adding the vegetables, cut the crust into 2-inch
squares. Then add whatever vegetables you like (chopped small and
carrots shredded). It's best if eaten the same day.
Kathy Morris

MY GREAT GRANDMA'S DILL PICKLES
7 c. water
2 c. vinegar (I use cider vinegar)
Y4 c. salt
~ tsp. alum

pickles (can be small whole, large
speared or sliced)
a bunch fresh dill

-4-

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-• YOUR FAVORITE RECIPES •Recipe

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Page Number

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·" Soups, Salads'
-·- &Sauces

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SOUPS, SALADS & SAUCES
POTATO CHEESE SOUP
Additions and Garnishes

Tips for Tossed Salads

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

Always handle salad greens
with care.

About Potato Salad

Soup Accompaniments

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

Clear Soups - crisp crackers,
cheese pastry, cheese-spread toast
strips.

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

2 c. diced potatoes
3 c. boiling water
2 to 3 c. milk
3 Tbsp. butter
3 Tbsp. minced onion

Y4 tsp. pepper
Y4 tsp. salt
Y4 c. flour
1 c. grated cheese
1 Tbsp. parsley

Cook potatoes in boiling water until done. Drain and reserve
liquid. Add enough milk to make 4 cups. Scald. Melt butter, add
onion and cook 5 minutes in a small pan. Then blend in flour and seasoning. Add grated cheese and potatoes. Heat slowly, stirring constantly. Add parsley and serve.
Cheri Small

Don't cut up tomatoes for a tossed
salad since theirjuices thin the
dressing and wilt the greens.
Use them only for garnishing
the salad bowl.

CREAMY TATER SOUP

Select only firm, hard, green
cucumbers. The skin should have
a slight sheen, but if it is highly
polished, it is probably waxed
and the skin should be removed.

4 c. defatted chicken broth
1 c. chopped onion
3 c. chopped celery
2 small potatoes, peeled and cubed

Use wild greens such as dandelion,
sorrel or winter cress for a
different flavor and texture in
tossed salads.

In large saucepan combine all ingredients except milk. Cook
until vegetables are very tender, about 10 minutes. Cool slightly.
Transfer to blender and blend until smooth, stir in milk. At this point
may be stored in refrigerator up to 1 week. Heat before serving.
Makes 4 servings.

Cream Soups - cheese popcorn,
seeded crackers, pretzels, pickles
and olives.
Chowders and Meat Soups Melba toast, sour pickles, oyster
crackers, bread sticks, relishes,
toasted garlic bread.

11l tsp. salt
dash of cayenne pepper
1 c. low-fat milk

Cheri Small

GOTHAM CLAM CHOWDER
2 c. tomato juice
8 oz. drained, canned minced clams
Ys tsp. hot sauce

111l c. (10 oz. pkg.) frozen,
French-style green beans, thawed
and drained at room temperature

Combine all ingredients in a saucepan. Simmer 10 minutes.
May be served hot or cold. Divide evenly. Makes 4 servings.
Diane Jensen
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SOUPS, SALADS & SAUCES
SOUPS, SALADS & SAUCES

CURRIED CHICKEN SALAD

CARROT RAISIN SALAD

Y4 c. chopped parsley
2 c. cooked chicken, diced
2 c. asparagus
1f.! c. carrots, slivered

4 c. leHuce, washed, dried and
broken into bite sized pieces
2 c. spinach, coarsely chopped
~ c. alfalfa sprouts

2 c. (4 medium) carrots, shredded
1f.! c. raisins

Combine all ingredients in medium bowl. Mix well. Cover and
refrigerate until serving time. Makes 3 l!z cup servings.

In large bowl combine lettuce, spinach, sprouts and parsley.
Break and discard tough ends of asparagus and cut into l-inch diagonals. Drop asparagus into boiling water 3 or 4 minutes until it turns
bright green. Remove from hot water and place in cold water. Pour
boiling water over carrots. Blanch 1 to 2 minutes. Drain. Cool and
sliver. Add chicken, asparagus and carrots to greens. Use Curried
Mayonnaise Dressing.

Mary Huff

SWEET-SOUR LETTUCE
1f.! c. half and half
3 Tbsp. vinegar

Virginia Minor

Y4tsp. salt
2 bunches leaf lettuce

Mix half and half, vinegar, salt and sugar in large salad bowl.
Tear lettuce. Add and toss until coated. Yield: 5 to 6 servings.

CURRIED MAYONNAISE DRESSING
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 to 2 Tbsp. mayonnaise
1 tsp. honey
1f.! tsp. curry powder

1f.! tsp. dried basil
1 tsp. minced scallions
Y4 tsp. salt (optional)
fresh ground black pepper to taste

Mary Larry

TORN ELl
1f.! c. Miracle Whip
1f.! c. grated Parmesan cheese
Y4C. milk
1 garlic clove, minced
1f.! tsp. dried basil leaves

In small bowl combine oil, lemon juice, mayonnaise and honey.
Whisk until creamy. Add curry powder, basil, scallions or green
onions. Whisk again. Pour over salad. Enjoy.
Virginia Minor

CABBAGE SALAD
1 pkg. top Ramen noodle soup
(chicken flavor)
4 c. cabbage, shredded
thin slices red bell pepper
Y4 c. sliced green onions

1f.J c. mayonnaise or salad dressing

1h c. approximately of each:
broccoli, red onion and carrots
Y4 c. green pepper
1 c. hard salami, diced
7 oz. spiral noodles or 2 c. cork
noodles

Cook and cool noodles. Mix well with other ingredients and
chill. The type and quantity of the vegetables can vary. The dressing
mix and the hard salami is what makes it so tasty.

2 Tbsp. sesame seed
2 Tbsp. sugar
~ tsp. white pepper
Y4 tsp. salt
1f.! c. slivered almonds

Denise Engelhardt

MANHATTAN DELl SALAD

Toast almonds in cake pan at 400° for 5 to 10 minutes. Crush
noodles slightly. Place in colander and pour boiling water over them
to soften slightly. Drain well. Mix noodles, cabbage, red peppers,
onions and sesame seed in large bowl.
In jar (with lid) shake together sugar, vinegar, oil, salt and pepper. Pour over cabbage mixture and toss well. Chill several hours or
overnight. Right before serving, add almonds. Serves 4 to 6.

12 oz. spiral pasta
1 c. piHed black olives
1 c. chopped red and green peppers
V4 c. hard salami, cut in thin strips

1 small red onion, cut in rings
Y4 to 1h c. Parmesan cheese
:Y4 c. Italian dressing

Cook pasta, drain and cool. Mix rest in large bowl, add pasta.
Serve chilled or room temperature.

Jean Oertel

Kris Stratton

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SOUPS, SALADS & SAUCES
SOUPS, SALADS & SAUCES

MOM'S SALAD DRESSING

Cook flour, sugar, egg, vinegar or juice and pineapple juice over
medium heat until thick. Chill. Mix apples, pineapple, Cool Whip
and mixture and% cup peanuts. Top with remaining peanuts. Chill
before serving.

1f.l c. ketchup
1 c. salad oil
1f.l c. vinegar
1 tsp. celery seed

%c. sugar
1 tsp. salt
2 Tbsp. onion, cut up
1 tsp. paprika

Beth Havron

Place all ingredients in food processor with chopper blade and
blend until well mixed.
Kris Stranon

MOM'S HOMEMADE SALAD DRESSING
¥4 c. sugar
1h c. catsup
11h tsp. salt

1 c. salad oil
1h c. vinegar
1 Tbsp. grated or diced onion
1 Tbsp. Worcestershire sauce

CRANBERRY SALAD
11h c. cranberries, ground
1h orange
1 Y2 c. sugar
1 pkg. lemon jello

1 Y2 c. hot water
1h c. diced celery
1h c. crushed pineapple
nuts

Mix cranberries and sugar. Let set several hours. Dissolve jello
in hot water. Let cool. Add celery, pineapple, nuts and cranberry
mixture. Refrigerate at least 24 hours.
Eleanor Stranon

Combine all ingredients and beat to blend. Serve over fresh salad fixings. (Can be made ahead and stored in jars in refrigerator.)

KIDS FRUIT SALAD

Marlys Nonhof

1 (16 oz.) can drained fruit cocktail
2 medium sliced bananas
1 c. miniature marshmallows

TAFFY APPLE SALAD
2 c. mini marshmallows
1 large can crushed pineapple,
drained and save juice
1 (8 oz.) Cool Whip
1egg

1 Tbsp. vinegar
1h c. sugar
1 Tbsp. flour
2 c. unpeeled apples, chopped
11h c. peanuts, chopped

Mix marshmallows and pineapple (drained) and refrigerate
overnight. Mix pineapple juice, egg, sugar, flour and vinegar. Boil
until thick and refrigerate overnight. Combine both mixtures and
add the apples, nuts and Cool Whip.
Kathy Morris

TAFFY APPLE SALAD
4 c. Granny Smith's apples, diced
1 Tbsp. flour
~c. sugar
2 Tbsp. vinegar or lemon juice
1 egg yolk, beaten

8 oz. Cool Whip
20 oz. crushed pineapple (save
juice)
1 c. ground peanuts (dry roasted)

1h c. dairy sour cream
2 Tbsp. sugar
1h tsp. vanilla

Combine all ingredients in large bowl. Stir gently to combine.
Refrigerate until serving time. Makes 6 Wz cup) servings.

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Mary Huff

FRUIT SALAD
1 can mandarin oranges, drained
(save juice)
1 (20 oz.) can pineapple chunks,
drained (save juice)
1 pkg. vanilla pudding (not instant)
red and green maraschino cherries
for color

2 or 3 sliced bananas
1 pkg. orange tapioca pudding
(substitute 2 Tbsp. orange juice
and 1 vanilla tapioca pudding not
instant)

Use juice plus enough water to make 2 :Yz cups liquid. Add liquid
to 1 package orange tapioca pudding or substitute and 1 package
vanilla pudding that has been cooked and cooled. Fold in fruit plus
cherries. Add bananas just before serving.
Jean Schanner

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SOUPS, SALADS & SAUCES

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FRUIT SALAD
2 c. miniature marshmallows
Y4 c. sugar
1 small container Cool Whip

1 large can pineapple tidbits
1 large can mandarin oranges
1 large can fruit cocktail
1h pt. sour cream

~~:

&Main Dishes

Drain all fruit overnight to be sure all juice is out. Then add sour
cream, marshmallows, sugar and Cool Whip. Mix. Chill and serve.
Jan Hahn

BARBECUE SAUCE
2 Tbsp. A.1. sauce
2 Tbsp. cooking oil
1 tsp. salt

1h c. ketchup
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce

Bring to a boil, marinate meat overnight in sauce.
Cheri Small

BARBECUE SAUCE
1 (18 oz.) bottle Open Pit original
barbecue sauce
1 (16 oz.) can tomato sauce

1 c. brown sugar
1h c. dark Karo syrup

Mix all ingredients together in large bowl until sugar dissolves.
Put in container and store in refrigerator.
Vicky Baumeister

HOMEMADE CHEESE WIZ
2 Tbsp. butter or margarine
11h lb. American or Cheddar cheese
2 egg yolks, beaten

1 Tbsp. flour
1 (13 oz.) can evaporated milk

In double boiler melt butter and add cheese. Stir. When softened add egg yolks and milk. Stir until blended well and creamy. (I
use wire whisk to beat out lumps, smoother texture). Pour into glass
airtight container. Let cool. Refrigerate and use as needed. Take out
what is needed and melt in microwave. Makes about a quart.
Renae D. Wolf

-14-

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Roasting

FRESH PORK
Riband loin
Leg
Picnic shoulder
Shoulder. butt
Boned and rolled
Shoulder
BEEF
Standing ribs - rare
-medium
-well done

Minutes
Per lb.

Weight

3- 7/bs.
Sibs.
S- 10 lbs.
3- 10/bs.
3- 6/bs.

3- 7/bs.
3- 7/bs.
3- 7/bs.

30-40
2S-30
40
40-50

160
2S
30
3S

Oven

MEATS & MAIN DISHES

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32S
32S
32S
32S

HAMBURGER SUMMER SAUSAGE
21b. hamburger
Y2 tsp. liquid smoke
11h tsp. mustard seed

17SF
170F
175 F170 F

32S

170F

32S
325
32S

13S F
16S F
170F

I

Y4 tsp. garlic powder
1h tsp. onion powder
2 Tbsp. Morton Tender Quick salt

Mix all ingredients well. Form into a roll. Wrap with foil, with
shiny side next to meat. Refrigerate for 24 hours. Prick holes in the
bottom of the foil. Place on a rack with pan underneath to catch drippings. Bake at 325° for 1 hour and 15 minutes. Let cool. Refrigerate
and slice as needed.
(I have made this a lot when my children were young and it is
delicious!).

For rolled and boned roasts, increase cooking time S to 12 minutes.
LAMB
Shoulder - well done
- boned and rolled
Leg
-medium
-well done
Crown -well done
SMOKED PORK
Shoulder and picnic hams
Boneless butt
Ham

43S33-

Ruby Sharp

10 lbs.
6/bs.
10/bs.
6/bs.
6/bs.

40
40
40
40-SO
40-SO

32S
32S
32S
32S
32S

190F
182 F
17SF
182 F
182 F

Sibs.
Bibs.
2/bs.
4/bs.
72-20 lbs.
Under 70 lbs.
Half hams

30-40
30-40
40
25
76- 18
20
2S

325
32S
32S
32S F
32S F
32S
32S

170F
17S F
180F
170F
170F
175 F
170 F

LOU'S SPANISH HAMBURGER

.

1 lb. ground chuck
1 c. chicken gumbo

1 or 2 cans tomato soup
1 small onion, chopped

Brown ground chuck, add onion. When meat is browned but
not crispy add chicken gumbo and tomato soup. Do not add water.
Simmer on low for 15 minutes. Serve on hamburger buns.
Sandra Greif

HOBO DINNER
VEAL
Loin
Leg
Boneless shoulder

4-6/bs.
S- 10 lbs.
4- 10/bs.

35
3S
4S

32S F
32S
32S F

77S F
77SF
17SF

POULTRY
Chicken
Stuffed

3- Sibs.
ouer Sibs.

0

325 F
325

770F
770F

0
4

32S
32S

17SF
17SF

0

32S

77SF

Turkey

8- 10/bs.
18- 20/bs.

Duck

S -10 lbs.

lf

For Each Dinner:
Y4 lb. hamburger
2 medium potatoes, quartered
2 carrots, sliced
1 Tbsp. butter

salt
pepper
onion, celery and green pepper, as
desired

Place all ingredients on foil and cut the butter on top. Season as
desired. Wrap foil around it. Bake at 375° for about 20 minutes.
Serve in foil, simply tearing open at top.
Mary Larry
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MEATS & MAIN DISHES
MEATS & MAIN DISHES

SLOPPY JOES
2 stalks celery, chopped
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. lemon juice

1 lb. hamburger
1 c. ketchup
1 Tbsp. cider vinegar
1 Tbsp. yellow mustard
1 small onion, chopped

rectangular shape rolling flat. Spread slices of ham on top and sprinkle 1 cup of cheese over. Then roll up long ways; using wax paper to
help fold and roll. Pinch ends of sheet. Bake at 350° about 45 minutes. Pat remaining cheese and catsup over top during last 15 minutes of baking.
Renae D. Wolf

Brown hamburger, celery and onions. Add all other ingredients
and simmer for at least 1 hour. Great to make in slow cooker.

HAMBURGER HOT DISH

Beverly Becker

1 lb. ground hamburger
5 small potatoes, sliced
1 lb. can tomatoes
1 small onion, chopped

STUFFED MEAT LOAF
(Microwave or Regular Oven)
3 slices soft bread, torn into crumbs
1 small onion, finely chopped
3 ribs celery, finely chopped
1 tsp. salt
1AI tsp. pepper
1 egg, slightly beaten

V4 c. milk
1 lb. lean ground chuck
1 (4 oz.) can mushrooms, drained
4 oz. shredded Cheddar cheese
2 Tbsp. catsup
2 Tbsp. brown sugar

In a large mixing bowl, combine onions, celery and milk. Precook on High, covered, 21/2 minutes. Add crumbs, salt, pepper and egg
and mix. Crumble meat into bread mixture and combine thoroughly.
On a large sheet of wax paper, pat mixture into an 8 x 12-inch oblong
pan. Sprinkle meat with cheese and mushrooms, leaving l/2-inch border. Carefully roll up meat loaf jelly roll style, sealing edges. Place in
microwave pan. Combine catsup and brown sugar and spread over
meat loaf. Cook on High for 6 minutes, uncovered, turn l/4 and cook
another 6 minutes. Standing time 3 to 5 minutes, covered. Can be
baked in 350° oven until done.
Sandra Greil

1 can vegetarian vegetable soup
1 can mushroom soup
salt and pepper to taste

Brown hamburger and drain. Combine all ingredients. Put in
glass casserole dish. Bake at 350° for about 1 Yz hours or until potatoes are tender. Cover first 40 minutes. Uncover remainder of time.
Renae Wolf

SPANISH RICE
enough rice to cover boHom of
10-inch skillet
cooking oil
1 can tomato sauce

1 small onion
1tomato
1 or 2 cloves garlic
salt and pepper

Cut up tomato. Dice onion, tomato and garlic; set aside. May
also put in blender. Brown rice in hot cooking oil. Add tomato, onion
and garlic to center of pan. Add tomato sauce and about 3 cans of
water. Lower heat. Cover with foil. Simmer until done, about 45
minutes to 1 hour; approximate time. Do not stir.
Mrs. Tony Vega

CHEESY MEAT LOAF SURPRISE
1 egg
V4 c. dry bread crumbs
1AI tsp. garlic powder
1AI tsp. salt and pepper
Y'l tsp. onion powder

1 lb. ground beef
4to 5 slices boiled ham (Virginia
baked is best)
1 Y'l c. shredded Mozzarella cheese
1h c. catsup

Combine egg, crumbs, l/2 of catsup and seasoning. Stir in ground
beef and mix well. Place mixture on a sheet of wax paper. Pat into
-16-

3 CHEESE ENCHILADAS
11h c. shredded Monterey Jack (6
oz.)
11h c. shredded Cheddar cheese (6
oz.)
3 oz. softened cream cheese

1 c. picante sauce or salsa
1h c. sliced green onions, if desired
1tsp. cumin
8 flour tortillas

Combine 1 cup each of the two cheeses and the cream cheese,
onions, cumin and l/, cup of the picante sauce. Mix with fork Put in
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Pl'
~'

MEATS & MAIN DISHES

MEATS & MAIN DISHES

middle of the shells. Roll with seam side down when placed in baking
dish. Pour sauce over top and the rest of cheese. Bake at 350° for 20
minutes or until hot.
Darlene Wellman

1 1/2 c. flour
1 pkg. yeast
~ tsp. salt

1 (8 oz.) can pizza sauce
lb. Mozzarella cheese

Beverly Becker

1 (1 0 oz.) can tomato sauce
1 Tbsp. cooking oil
ground beef
1 tsp. black pepper

PIZZA - CHICAGO STYLE

Heat oil, add onion and garlic. Cook until tender. Cook ground
beef, drain. Add remaining ingredients. Cook approximately 20
minutes. Heat tortillas, place filling inside, add tomato, lettuce,
onion and grated cheese, to taste.
Bob Huff

MEXICAN STUFFED SHELLS
1 can (4 oz.) green chilies, chopped
and drained
1 c. (4 oz.) shredded Monterey Jack
cheese
1 (2.8 oz.) can Durkee French fried
onions

Brown ground beef; drain. Combine picante sauce, water and
tomato sauce. Stir 1/z cup into ground beef along with chilies, Vz cup
cheese and Vz can French fried onions; mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 12-inch baking
dish. Stuff cooked shells with ground beef mixture. Arrange shells
in baking dish. Pour remaining sauce over shells. Bake, covered, at
350° for 30 minutes. Top with remaining cheese and onions, uncovered, 5 minutes.
Darlene Wellman

-18-

pepperoni or browned hamburger or
sausage

Mix together in a bowl. (Mix yeast in warm water). Press or roll
out on cookie sheet. Need to double recipe for large cookie sheet. Add
toppings. Bake at 400° for 20 minutes.

Filling:

16 pasta stuffing shells, cooked and
drained
1 lb. ground beef
1 jar (12 oz.) medium or mild picante
sauce
~c. water
1 can (8 oz.) tomato sauce

tsp. sugar
c. cooking oil
V.Z c. warm water

~

Cheddar cheese
tortillas

1 medium onion, chopped
1 clove garlic, chopped
1 medium tomato, diced
2 Tbsp. chili powder

~

1ti;

Topping:

TACOS
tomato, diced
lettuce, sliced
onion, chopped

HOMEMADE PIZZA

2 c. tepid water
2 pkg. quick rise yeast
~ c. salad oil

3 c. flour
corn meal
2 V.Z c. flour
~c.

Topping:
1 large can Italian tomatoes

favorite toppings: sausage,
pepperoni, mushrooms, green
peppers, etc.

Mix water, yeast, salad oil, 3 cups flour and corn meal for 10
minutes. Knead in 2 1/z cups flour and let rise for 15 minutes. Take
lump of dough and spread by hand all around bottom and sides of
deep dish pan. Punch holes.
Topping: Put slices of Mozzarella cheese on bottom. Tomatoes,
squish with fingers. Then add favorite toppings. Lightly brown and
drain sausage. Bake at 350° for about 20 minutes. Serves 4 to 6.
Pastor Rich

VEGETARIAN LASAGNA
8 oz. lasagna noodles
1 (15 oz.) can tomato sauce
1 onion
1 zucchini, medium
1 Tbsp. low sodium soy sauce
2 cloves garlic
2 tsp. basil

146392

1 tsp. oregano
V.Z tsp. marjoram

1/2 c. imitation egg or 2 eggs

16 oz. nonfat cottage cheese
8 oz. part skim Mozzarella cheese,
shredded

-19-

MEATS & MAIN DISHES

Cook noodles. In blender cut and add onion, zucchini, soy
sauce, garlic, basil, oregano, marjoram, eggs and tomato sauce;
liquify. Put a few tablespoons of sauce on baking dish then noodles.
Spread with cottage cheese. Add some sauce. Sprinkle shredded
cheese. Continue layering until finished. Bake at 375 for Vz hour. Let
stand for 15 minutes before serving. Serves 9.

manicotti noodle with an equal amount of mixture. Spread 2 cups
spaghetti sauce in bottom of a 13 x 9-inch baking dish. Arrange
manicotti in dish. Pour remaining sauce over the center third of
manicotti. Cover dish with foil. Bake at 350° for 30 minutes. Remove foil. Sprinkle remaining cheese over top. Bake, uncovered, 20
minutes longer. Serves 10 to 12.

Connie Cope

Becky Cilley

1 ~ lb. ground beef
1J8 tap. garlic powder
1tsp. salt
~tap. pepper
~ lsp. onion powder
1 ~ c. tomato puree
~ c. wine vinegar
1 Tbsp. dehydrated bell pepper
flakes

2 Tbsp. parsley flakes
2 packets instant beef broth or 2
beef bouillon cubes
1 garlic clove
~ tap. basil leaves
~ tsp. pepper
Y4 tsp. oregano
2 2f.3 c. cooked spaghetti

Combine beef, garlic powder, salt, pepper and onion powder.
Mix well. Flatten into a large patty. Broil on rack about 4-inches
from source of heat for 8 minutes until well done, turning once during broiling. Set aside. Combine tomato puree, vinegar, bell pepper
flakes, parsley, broth mix, garlic, pepper and oregano in saucepan.
Cook over low heat, uncovered, 5 minutes. Chop or crumble cooked
beef patty. Add to tomato mixture. Heat, stirring to combine. Cook
and drain noodles. Divide noodles evenly into 4 soup bowls. Top with
meat sauce. Makes 4 luncheon servings.

1 medium green pepper
4 oz. cooked chicken, diced
1/2 c. sliced mushrooms

MEATY MANICOTTI

11

I
l

l
t
I'

1 c. grated Romano cheese, divided
1 lb. Mozzarella cheese, diced
2 eggs, slightly beaten
1 lb. manicotti pasta, par-boiled
according to directions

Brown ground beef and garlic in a large skillet, drain excess fat.
Stir in salt, bread crumbs and lh cup each spaghetti sauce and Romano cheese. Mix well. Add Mozzarella cheese and eggs. Fill each

-20-

,' 4

2 oz. shredded Mozzarella cheese
1 c. Perfect Pizza Sauce

Perfect Pizza Sauce:
1 c. tomato puree
1 Tbsp. wine vinegar
1 tap. basil leaves
1tsp.oreganoleaves

~
~

tsp. parsley
tsp. onion flakes
1h garlic clove, minced
Y4 tsp. salad herbs

Advance preparations: Cut pepper in half, discard seeds and
membranes. Dip pepper halves in boiling water for 1 minute; remove,
Combine chicken, mushrooms and cheese. Spoon half mixture in
each pepper half, other half in baking dish. Pour Perfect Pizza Sauce
into each pepper.
Perfect Pizza Sauce: Combine all ingredients. Simmer over
moderate heat, uncovered, for 10 minutes. Divide evenly into peppers. Makes 2 to 4 servings.
Diane Jensen

Diane Jensen

1 lb. ground beef
2 cloves garlic, crushed
1tsp. salt
2 slices bread
1 jar (32 oz.) spaghetti sauce,
divided

'

PIZZA PEPPERS

MEAT SAUCE WITH SPAGHETTI

I

"
r

MEATS & MAIN DISHES

ONE-SKILLET SPAGHETTI
1 lb. ground beef
2 medium onions, chopped
1 can (28 oz.) tomatoes (I use 1 qt.
of home canned)
3f4 c. chopped green pepper
112 c. water

1 can (4 oz.) mushrooms
2 tsp. salt
1tsp.sugar
1 tsp. chili powder
1 pkg. (7 oz.) thin spaghetti, broken
1 c. shredded Cheddar cheese

Cook and stir meat and onions in large skillet until meat is
brown. Drain off fat. Stir in tomatoes (with liquid) and remaining
ingredients except Cheddar cheese. Break up tomatoes. Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally,
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II
I

i
L

MEATS & MAIN DISHES

MEATS & MAIN DISHES

until spaghetti is tender, about 30 minutes. (A small amount of
water can be added if necessary.) Sprinkle with cheese. Cover and
heat until cheese is melted.
Note: I skip the Cheddar cheese and serve the spaghetti with
Parmesan cheese. I also add some oregano leaves and garlic powder
to the spaghetti.

Take Vz of the cabbage and place in bottom of casserole. Place
browned onion on top of cabbage, then place browned meat on top of
onion. Cover with remaining cabbage. Top with tomato soup. Bake at
375° until cabbage is soft, about 60 minutes. (This casserole resembles stuffed cabbage.)
Ruby Sharp

Denise Engelhardt

CABBAGE PUDDING

ITALIAN SPAGHETTI
3 c. water
8 oz. sliced mushrooms
1 Tbsp. sugar
1 tsp. oregano
garlic powder to taste
1 bay leaf, crumbled
cooked spaghetti

2 lb. ground turkey
1 medium onion, chopped
1 green pepper, chopped
2 large cans (15 oz. each) tomato
sauce
2 cans tomato paste (12 oz. each)
1 can ripe olives, sliced
2 envelopes Italian spaghetti mix

1 small head cabbage
1 onion
1 lb. hamburger
3 pieces bread

2 eggs
:Y4C.

milk

1 Tbsp. butter

salt and pepper

White Sauce:
1 c. juice
1 c. milk

salt and pepper
4 Tbsp. cornstarch

1 tsp. butter

Brown turkey, onions and green pepper. Mix in remaining
ingredients. Simmer 45 minutes, stirring occasionally. Serve over
noodles.
Lance Lafler's Mom

Cook small head of cabbage for 7 minutes. Brown onion in butter. Save 1 cup cabbage juice. Mix together hamburger and bread
(soaked in water and squeezed out), eggs, milk, salt and pepper. Layer in buttered casserole dish cabbage, meat and cabbage. Bake at
350° for 1 hour. Top with White Sauce.

STUFFED MEATBALLS
1 lb. ground beef
\-2 c. evaporated milk
2 tsp. Worcestershire sauce
1 Tbsp. catsup

Beverly Becker

1 can mushroom soup
1 c. seasoned dressing with butter
and sage

Cook and prepare seasoned dressing; set aside. Mix together
beef and milk. Divide meat into 5 patties about 6-inches around.
Place dressing on the patties, form in balls. Mix Worcestershire
sauce, catsup and soup together. Bring to a boil. Pour over meatballs
in baking dish. Bake at 350°, uncovered, for 45 to 50 minutes.
Odetta Hickey

BEEF AND CABBAGE CASSEROLE
1 small head cabbage, coarsely
chopped
1 onion, chopped

1 lb. hamburger
1 can tomato soup
salt and pepper to taste

-22-

RANCH BURGER AND CABBAGE MIXTURE
2 lb. ground beef
1 large onion, chopped

V4 c. softened butter
1 (8 oz.) jar cheese spread with
jalapeno peppers
2 cans (15 oz.) each chili beans,
drained

1 Tbsp. chili powder
1112 tsp. salt
112 tsp. pepper

Cabbage Mixture:
1 head of cabbage

1 large onion
garlic

2 lb. ground beef

Cabbage Biscuit Dough:
2 pkg. dry yeast
213 c. each very warm (1 05 to 115°)
water, warm milk
Y4 c. each sugar and shortening

146392

2 tsp. salt
2 eggs
4 112 to 5 c. flour

-23-

";,~""~' . '"" -·.

k! '\"A~~.,.....,

MEATS & MAIN DISHES
MEATS & MAIN DISHES

Cabbage Mixture: Brown hamburger and cut up onion. Add
sliced cabbage. Cook down.
Prepare dough.
Brown ground beef and onion in frying pan. Pour off fat. Add
chili powder, salt and pepper; mix well. Add cheese spread, stir in
chili beans and cook slowly 10 to 15 minutes. When dough has risen,
divide into 4 portions. Roll each portion into 10 x 14-inch
rectangles %-inch thick. Cut into 6 squares. Put about V4 cup meat
mixture on each square. Pull up opposite corners and pinch together
at center top. Put pinched side down on baking sheets. Bake at 400°
for 12 to 15 minutes until browned. Brush with butter. Serve hot.
Cabbage Biscuit Dough: Dissolve yeast in the warm water in
large mixing bowl. Add milk, sugar, shortening, salt, eggs and 1 Vz
cups offlour. Blend together at low speed in electric mixer 30 seconds.
Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in
enough of remaining flour to make dough easy to handle. Turn
dough out on lightly floured surface. Knead until smooth and elastic,
about 5 minutes. Put in greased bowl; turn greased side up. Cover.
Let rise in warm place until double in bulk about 1 to 1 Vz hours.

Fry meat and onion and drain off all grease. Cook noodles to
directions on package. Mix soups with V2 can of milk each. Add all
ingredients together. Bake in 350° oven for 35 to 40 minutes.
Beverly Becker

FORGOTTEN (BEEF) ROAST
4 to 5 lb. beef roast (inexpensive cut
is okay)
Y2 pkg. dried onion soup

Put beef roast in enamel roaster, top with onion soup. Shake
Worcestershire sauce generously on roast and soup. Cover and bake
at 400° about 20 minutes. Turn down to 250° and bake another 3
hours and 40 minutes, approximately.
*Can add peeled and sliced carrots, onions and chunks of potatoes for a "meal in one".
Terri Witte

BEEF AND BROCCOLI

Darlene Wellman

1 lb. beef steak (sirloin, flank or top
round)
1 Tbsp. soy sauce
Y21sp. ginger

KRAUT BURGERS
1 lb. hamburger
1 onion, chopped

1 (16 oz.) can kraut
2 loaves frozen bread, thawed

Brown hamburger and onions. Drain off all grease. Put sauerkraut in hamburger and simmer for 10 to 15 minutes. Turn off to
cool. Can stay warm but not hot. Roll out loafofbread and cut into
8 squares. Put about 1 heaping tablespoonful mixture in middle of
square. Fold up and put fold side down on greased pan. Should get
about 15 per 2 loaves. Bake in 350° oven for 30 minutes. Brush with
butter when done.

Worcestershire sauce
1 can cream of mushroom soup*

Y2 c. chicken bouillon
1 garlic clove, crushed
Y2 tsp. sherry extract
1 Y2 c. (10 oz. pkg.) frozen broccoli

Sprinkle beef with soy sauce and ginger. Let stand 15 minutes.
Broil beef on a rack 3-inches from source of heat for 4 minutes on each
side. Cut beef into very thin diagonal slices, about 1 ¥2-inches long.
Combine chicken bouillon, garlic and sherry extract in a saucepan.
Cook broccoli in bouillon mixture according to package directions,
just until tender. Brown cooked beef strips over high heat in
nonstick pan turning often. Reduce heat to medium and cook about
2 minutes. Arrange beef on serving platter, surround with cooked
broccoli. Divide evenly. Makes 2 dinner servings.

Beverly Becker

SAUERKRAUT CASSEROLE
1 lb. ground chuck
1 (16 oz.) can kraut
1 (8 oz.) pkg. Kluski noodles
1 can cream of chicken soup

1 can cream of mushroom soup
1 can mushrooms (optional)
1 small onion

-24-

Diane Jensen

STEAK AND POTATO CASSEROLE
2 Y2 lb. round steak (112 to :Y4·inches

3 Y2 c. water
8 medium carrots, thinly sliced
diagonally
8 medium potatoes, thinly sliced
1 %oz. envelope onion soup mix

thick)
%c. flour
4 tsp. salt
Y2 tsp. pepper
%c. oil

146392

-25-

~~

...........

,~\~
-It

MEATS & MAIN DISHES

MEATS & MAIN DISHES

Preheat oven to 325°. Cut meat into 6 to 8 serving pieces, trimming fat and bone. On wooden board or waxed paper, using meat
mallet or edge of heavy saucer, pound mixture of flour, salt and pepper into meat. In heavy skillet over medium heat, brown meat well
on both sides in hot oil. Do not crowd pieces. Arrange browned meat
in 3 quart casserole. Place carrots and potato slices on top. Sprinkle
with onion soup mix and pour over 3 V2 cups water. Bake, covered, 2
hours or until tender. Skim excess fat. If you wish, thicken with 2
tablespoons flour mixed with 1 tablespoon butter; form into balls and
drop into casserole. Return to oven 10 minutes.
Denise Engelhardt

Seasoning Sauce:
2 Y2 Tbsp. soy sauce
1 Tbsp. rice wine
1h tsp. ginger root, finely crushed
2 medium green onions, chopped or
sliced

1 tsp. sesame seed, toasted
1Al tsp. pepper
1 Tbsp. sugar
1 clove garlic, finely crushed
1 Tbsp. water

Cut beef against grain into very thin slices. Place in bowl, add
sugar and wine. Mix well. Let it stand for 10 to 15 minutes.
Combine Seasoning Sauce ingredients; mix well. Marinate
meat in Seasoning Sauce at least 15 minutes. Longer is better before
cooking. Grill on charcoal fire or oven broil at 450° about 1 minute on
each side or until brown.

MISSIONARY ELEPHANT STEW
1 elephant
2 rabbits

Mia Hahn

251b. salt

VENISON POT ROAST WITH VEGETABLES

Cut elephant in bite sized pieces. This should take about 2
months. Add enough of your favorite brown gravy to cover. Cook
over low heat on a kerosene stove for about 4 weeks. This will serve
about 3,000 people. If more people are expected the 2 rabbits may be
added. However, do this only if necessary as most people don't like
hares in their stew!
Kathy Verbeten

FORGOTTEN STEW
4 c. cubed potatoes
2 lb. beef stew meat
6 c. carrots
1 onion
3 stalks celery, cubed

1 tsp. sugar
2 tsp. salt
2 tsp. tapioca
11h c. tomato juice

3 to 4 lb. pol roast
Y4 c. salt port, cubed small
2 Tbsp. butter
6 carrots
6 small onions
6 small potatoes

1 stalk celery
1 tsp. parsley flakes
Y4 tsp. thyme
1 c. dry white wine
salt and pepper
11h c. hot water

Lard your roast well by inserting the cubes of salt port into crevices in the meat. Heat butter in a Dutch oven or deep casserole and
brown meat on all sides. Add hot water, wine (I use additional water
and skip the wine), carrots, onions, celery, parsley, thyme and salt
and pepper. Cover and cook for 3 hours on top of stove or in the oven
or until meat is tender. (Simmering is important; it keeps the meat
tender and juicy and prevents the vegetables from disintegrating.) If
the liquid gets too low add water. About 30 minutes before the meal
is to be served add the potatoes, peeled and halved.

Combine the ingredients together. Put in 350° oven for 4 hours
and cook. No peeking.

Denise Engelhardt

Odetta Hickey

BUL-GO-KI
(Korean Barbecue BeeD
1 lb. lean beef tenderloin or flank
steak

1 Tbsp. sugar
1 Tbsp. rice wine

-26-

SCRAMBLED EGG CASSEROLE
12 slices bread (remove crusts)
2 lb. pork sausage
2 Tbsp. mayonnaise

6 to 8 eggs, beaten
6 slices American cheese
21h c. milk

Butter 13 x 9-inch pan. Put 6 slices bread on the bottom. Fry
sausage and drain. Add mayo and mix well into sausage. Pour on top
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MEATS & MAIN DISHES
MEATS & MAIN DISHES

of bread, add cheese slices. Put 6 more slices ofbread on top of cheese,
dot with butter. Beat eggs and milk and pour over all. Cover and
refrigerate overnight. Remove 1 hour before baking. Bake at 350° for
1 hour or until set.

pour marinade over meat. Cover tightly. Cook in 350° oven for 2
hours.
Darlene Wellman

Kris Stratton

SOY-HONEY SPARERIBS
PEPPERED PORK CHOPS

4 lb. pork ribs, cut into serving
pieces
11h c. beef broth
1f.J c. honey
3 Tbsp. sugar

4 pork chops, 11h to 2-inches thick

Marinade:
4 halved peaches, peeled and piHed
(fresh or canned)
lemon juice
1 Tbsp. melted butler or margarine
chopped parsley (optional)

2 cloves garlic, minced or pressed
1 Tbsp. crushed whole coriander
seed
1 tsp. coarsely ground black pepper
1 tsp. brown sugar
3 Tbsp. soy sauce

Place pork chops on shallow rimmed plate. Combine garlic,
coriander, pepper, brown sugar and soy sauce. Brush both sides of
chops with the mixture. Cover. Marinate 30 minutes or refrigerate
as long as overnight. Grill pork chops over moderately hot coals,
preferably in a covered barbecue for 10 minutes per side or until
cooked through. Brush fresh peaches with lemon juice to prevent
darkening. Five minutes before chops are done place peach halves on
grill. Brush with butter. Top each pork chop with 1 peach half. Sprinkle with chopped parsley, if desired. Serve. Serves 4.
Terri Witte

MUSTARD RIBS
4 lb. country ribs
%c. horseradish mustard
4 Tbsp. lemon juice
4 cloves garlic, crushed
2 Tbsp. sugar

Place pork ribs in shallow glass or plastic dish; mix remaining
ingredients. Pour over pork. Cover and refrigerate 6 hours. Heat
oven to 350°. Remove pork from marinade. Reserve marinade.
Arrange pork meaty sides up in single layer on rack in foil lined pan.
Cover and bake 45 minutes. Brush pork with marinade. Bake, covered, 50 minutes longer. Brush occasionally with marinade until
done. Makes 6 servings.
Mary Huff

CHINESE-BARBECUED PORK
2 lb. pork tenderloin
¥4 c. soy sauce

-28-

1h c. ketchup
1 clove garlic, finely chopped

Cut each pork tenderloin into 2 lengthwise strips. Mix remaining ingredients in large glass or plastic bowl. Stir in pork. Cover and
refrigerate at least 8 hours. Heat oven to 350°. Remove pork from
marinade; drain. Bake, uncovered, 40 minutes. Makes 8 servings.
Mary Huff

2 tsp. salt
1 tsp. pepper
4 medium onions, sliced
1/4 c. shortening

Place meat in shallow glass dish. Mix mustard, lemon juice, garlic, sugar, salt and pepper; spread on meat. Top with onions. Cover
tightly; refrigerate 24 hours, turning meat occasionally. Brown ribs
in shortening over medium heat. Pour off drippings. Add onions and

1tsp. salt
1 tsp. finely chopped ginger root or
2 tsp. ground ginger
2 medium cloves garlic, finely
chopped or Y4 tsp. garlic powder

POCKET PORK CHOPS
2 Tbsp. chicken bouillon
V4 c. finely chopped onion
%c. chopped mushrooms
1h small apple, peeled and chopped
1 Tbsp. raisins
1h sliced whole wheat bread,
crumbled

146392

1 Tbsp. chopped parsley
dash of salt and pepper
1/4 tsp. Italian herbs
2 (1-inch) thick pork loin chops
112 c. unsweetened applesauce

-29-

'
~!::'!

MEATS & MAIN DISHES
MEATS & MAIN DISHES

Preheat oven to 350°. In small skillet heat chicken bouillon and
saute onion, mushrooms and apple until onion is translucent. In
small bowl pour boiling water over raisins. Set aside a few minutes
until raisins are "plumped". Drain. Stir raisins, bread crumbs, parsley and seasonings into mixture in skillet. Cut a deep pocket in each
pork chop. Fill with stuffing and secure with toothpicks. In skillet
brown chops quickly on both sides. Then place in baking dish. Pour
just enough water to cover bottom. Cover and bake 35 to 45 minutes,
or until done. Serve with applesauce.
Cheri Small

CHICKEN GUMBO
1 bay leaf
sa It to taste
dash of pepper
2 c. cooked chicken, cut up
1 Tbsp. parsley flakes
8 oz. sliced mushrooms
hot cooked rice

3 tsp. margarine
1 can cut okra, drained
1 small onion, chopped
1 green pepper, chopped
4 c. water
4 cubes chicken bouillon
1 large can tomatoes, chopped

Melt margarine. Add okra, onion, green pepper and mushrooms. Cook until onion is tender. Add water, bouillon and remaining ingredients. Simmer 15 minutes. Serve over rice.
Lance Lafler's Mom

CASHEW CHICKEN
2 to 3 lb. chicken, bone and cut into
small chunks
2 Tbsp. cornstarch
1 can chicken broth
2 tsp. sugar
2 to 3 Tbsp. soy sauce
1 c. chopped green onions

1h c. chopped cashews
2 Tbsp. butter
2 Tbsp. oil
1 c. green onions
4 c. cooked rice
3 eggs

make a hole in center of pan and scramble eggs, one at a time. Add soy
sauce as desired.
Joyce Chapman

BAKED CHICKEN AND LENTILS
4 carrots, finely chopped
1 onion, chopped
1 c. dry lentils
1 Tbsp. chicken bouillon
2 bay leaves
1 tsp. salt

Y2 tsp. poultry seasoning
1h tsp. pepper
1 Y2 c. hot water
4 oz. sausage
2 Y2 to 3 lb. chicken
paprika

In a 3 quart casserole combine first 8 ingredients. Add hot
water. Stir and bake, covered, in 350° oven for 15 minutes.
Meanwhile, brown sausage in skillet. Remove and set aside.
Brown chicken in sausage fat. Stir sausage into lentil mix. Place
chicken pieces on top. Sprinkle with salt, pepper and paprika. Bake
1 hour, covered, until chicken is tender in 350° oven.
Joyce Chapman

CHICKEN SCRAMBLED EGGS
2 boneless, skinless chicken
breasts
Y2 tsp. cornstarch
Y2 tsp. salt
2 Tbsp. vegetable oil
1h c. frozen peas

6 eggs, slightly beaten
Y4 c. chopped green onions (with
tops)
Y2 tsp. salt
dash of white pepper

Cut chicken into l/2-inch pieces. Toss chicken, cornstarch and
salt. Heat wok or 12-inch skillet until very hot. Add vegetable oil;
rotate wok to coat side. Add chicken, stir-fry until white. Add peas;
stir-fry 1 minute. Reduce heat to medium. Mix eggs, green onions,
salt and pepper; pour into wok. Cook and stir until eggs are thickened, but still moist.

Roll chicken in flour, salt and pepper. Fry in oil until golden
brown. Remove from skillet. Add cornstarch to drippings. Stir in
broth until thick (if it's too thick, thin with water). Add sugar and soy
sauce. Return chicken to pan and coat. Top with sauteed green
onions and cashew. Serve with fried rice. In skillet put butter and oil.
Add green onions. Cook until tender. Add cooked rice and when hot
-30-

Bob Huff

146392

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MEATS & MAIN DISHES

MEAT!'; & M,,JN DISHES

ORANGE-GLAZED CHICKEN
1h lsp. ground ginger
1h tsp. garlic powder
8 oz. frozen snap peas, thawed and
drained
10 oz. frozen baby carrots, thawed
and drained
11h c. Minute instant brown rice

3 boneless chicken breasts
(about :Y41b.), cut into thin strips
1 1h c. chicken broth
1 Tbsp. oil
1h c. orange juice
1 Tbsp. cornstarch
2 Tbsp. (reduced sodium) soy sauce
1 Tbsp. brown sugar

Cook and stir chicken strips in hot oil in large skillet until lightly browned. Stir broth, orange juice, soy sauce, cornstarch, sugar,
ginger and garlic powder in medium bowl. Add to skillet and bring to
boil. Stir in vegetables and rice. Return to boil. Cover. Reduce heat
and simmer 5 minutes. Remove from heat and stir. Cover and let
stand 5 minutes. Fluff with fork. Makes 4 servings.
Harland Nonhof

Mary Huff

TERIYAKI GLAZED CHICKEN
chicken
1 lb. chicken wings

1 lb. chicken drumsticks

Glaze:
Y4C.

sugar

1 tsp. ginger
2 garlic cloves, minced

V4 c. soy sauce
1 Tbsp. oil

CHICKEN WITH ALMONDS
:Y4 c. sliced celery
:Yc c. sliced mushrooms
:Yc c. chicken broth
2 tsp. soy sauce
2 Tbsp. cornstarch
2 Tbsp. cold water
Y2 c. roasted almonds

6 boneless, skinless breast halves
(11h lb.)
3 Tbsp. vegetable oil
1h tsp. salt
1 can (8 oz.) sliced water chestnuts,
drained
1 (8 oz.) can bamboo shoots,
drained

Heat oven to 375°. Grease cookie sheet. Melt margarine in
small saucepan. Stir in onion powder, garlic powder and seasoned
salt. Blend well. Place cereal in shallow dish. Dip drumsticks in margarine mixture. Roll in cereal to coat. Place on greased cookie sheet.
Bake 35 to 40 minutes. Makes 4 servings.

Cut chicken into l-inch pieces. Heat wok or 12-inch skillet until
hot. Add oil, rotate wok to coat sides of pan. Add chicken and salt;
stir-fry 5 minutes or until chicken turns white. Add water chestnuts,
bamboo shoots, celery and mushrooms. Stir-fry 3 to 5 minutes. Stir
in broth and soy sauce. Heat to boiling. Reduce heat. Cover, simmer
6 minutes. Mix cornstarch and water. Stir into chicken mixture.
Cook and stir 30 seconds. Sprinkle with almonds. Serve over rice.
Makes 6 servings.
Mary Huff

Heat oven to 350°. Line baking pan with foil. Arrange chicken
pieces on foil lined pan.
In small saucepan combine all Glaze ingredients. Bring to a boil
over medium-high heat, stirring constantly. Boill minute or until
sugar dissolves. Brush over chicken. Bake for 20 minutes, turn and
brush with Glaze. Bake 25 to 30 minutes more. Makes 5 to 6
servings.
Mary Huff

OVEN-FRIED CHICKEN
1 to 2 whole fryers, cut up and

1 tsp. salt
1 to 2 tsp. garlic powder
1 or 2 c. cornflake crumbs or Corn
Chex crumbs
V4 to 1h c. melted margarine

skinned
1 to 2 Tbsp. parsley flakes
1 to 2 lsp. seasoned salt
1 to 2 lsp. black pepper

CRISPY OVEN DRUMSTICKS
3 Tbsp. margarine or butter
Y4 tsp. onion powder
Y4 tsp. garlic powder
Y4 tsp. seasoned salt

1 Y2 c. corn flakes cereal, crushed to
equal :Y4 c.
8 skinned drumsticks

Mix spices and corn flake crumbs. Dip chicken into melted margarine and roll in crumb mixture. Place on greased cookie sheet and
bake at 350° for 35 to 40 minutes or until golden brown and tender.
Connie Cope

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MEATS & MAIN DISHES

MEATS & MAIN DISHES

STIR-FRY TURKEY FAJITAS

milk, beating well. Pour over and bake at 350° for about 45 minutes.
Serves 8.

3 medium green, red or yellow
sweet peppers, cut into thin strips
3 cloves garlic, minced
1 Tbsp. olive oil
12 oz. skinned, boned turkey breast,
cut into thin strips

4 (10-inch) flour tortillas
Y4 c. sodium reduced soy sauce
2 Tbsp. sugar
2 Tbsp. lemon juice
1 Tbsp. cornstarch
V4 tsp. crushed red pepper
1 medium onion, chopped

Mary Larry

BAKED STUFFED TOMATOES
4 medium tomatoes

Wrap tortillas in foil; warm in 300° oven. Combine soy sauce,
sugar, lemon juice, cornstarch and crushed pepper. Spray a skillet
with nonstick spray coating. Stir-fry onion, sweet peppers and garlic
in skillet over medium-high heat 3 to 4 minutes. Remove from skillet. Add oil to skillet. Stir-fry turkey over medium-high heat 3 to 4
minutes or until no longer pink. Add soy sauce mixture. Cook and
stir until bubbly. Add sweet pepper mixture; heat through. Spoon
onto tortillas roll up. Serves 4.

Slice tops from tomatoes and gently hollow out centers, leaving
shells about V4-inch thick. Sprinkle with salt. In skillet, cook onion
flakes and garlic in onion bouillon over moderate heat, 5 minutes.
Stir in tuna fish and bread crumbs. Cook 2 minutes longer. Remove
from heat. Add parsley, capers and oil. Mix thoroughly. Spoon V4
mixture into each tomato shell. Bake at 325° (slow oven) for 20 minutes. Makes 2 luncheon servings. Two stuffed tomatoes each.

Sandra Greil

TURKEY TETRAZZINI
2 c. shredded cooked turkey
1 c. cream of mushroom soup
~ c. evaporated milk
2 c. cooked spaghetti
1 c. peas

1 tsp. salt (optional)
1 c. shredded cheese (Cheddar or
American)
extra mushrooms (optional)

Diane Jensen

TUNA CASSEROLE

Mix all ingredients except cheese. Put in baking dish and bake
at 350° for 15 minutes. Sprinkle cheese on top. Bake for another 15
minutes.
Kathy Morris

<

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TUNA CHEESE BAKE
12 slices bread
2 (6 oz.) cans tuna
6 slices cheese
4 eggs

1 tsp. prepared mustard
2 V4 c. milk
1f2 tsp. salt
butter

Butter the bread and place 6 slices, buttered side down, in 9 x
13-inch pan. Spread tuna over bread and place cheese and remaining
6 bread slices, buttered side up. Beat eggs. Add mustard, salt and
-34-

2 slices enriched white coarsely
crumbled bread
3 Tbsp. finely chopped fresh parsley
2 tsp. capers
2 tsp. vegetable oil

11f2 tsp. salt
V4 c. dehydrated onion flakes
1 small garlic clove, minced
1f2 c. onion bouillon
8 oz. drained, canned tuna fish,
flaked

<I:

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!

3 ~ c. medium egg noodles
1 can tuna
1f2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onions
1 bag crushed potato chips

1 tsp. salt
1 can cream of celery soup
1f2 c. milk
1 c. shredded Cheddar cheese
1 c. Mozzarella cheese

Cook noodles in salt water; drain. Combine noodles, tuna,
mayo and vegetables; mix well. Blend soup, milk and Cheddar cheese
in kettle and heat until smooth. Add to rest of mixture. Put in a 13 x
9-inch pan lined with crushed potato chips on bottom. Flatten evenly.
Sprinkle crushed chips and Mozzarella cheese on top. Bake at 425°
about 25 minutes.
Renae D. Wolf

146392

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MEATS & MAIN DISHES
MEATS & MAIN DISHE!>

CAJUN SHRIMP

*One medium sized carp caught in the Fox River between
Waterford and Wilmot. With the exception of those caught within
the city limits of Burlington.

1 Tbsp. Cajun seasoning
1 (1 0 :Y4 oz.) can condensed tomato
soup
1h soup can water
1 lsp. lemon juice
hot cooked rice

2 Tbsp. vegetable oil
%c. chopped onion
Y4 c. chopped green pepper
1 clove garlic, minced
1 lb. medium shrimp, shelled and
deveined

Preheat oven to 350°. With standard box nail (non-galvanized),
nail the freshly cleaned carp to a white pine board. Salt and pepper
generously and baste with a combination of butter, Worcestershire
sauce and garlic powder. Put in oven and bake for 90 minutes.
Remove and baste every 10 minutes. Allow to set after removal from
oven the last time for at least 20 minutes. Throw away the carp and
eat the board.

In a 10-inch skillet over medium heat, in hot oil, cook onion and
green pepper with garlic and Cajun seasoning 4 minutes or until vegetables are tender-crisp. Add shrimp. Cook 4 minutes or until
shrimp turns pink, stirring often. Add soup, water and lemon juice.
Heat through, stirring occasionally. Serve over hot cooked rice.

Jean Oertel

Darlene Wellman

- • EXTRA RECIPES •-

SEAFOOD GUMBO
1 lb. shelled shrimp
6 to 8 oz. crab meat
Y2 c. all-purpose flour
1h c. cooking oil
2 large onions, chopped
1 large green pepper, chopped
6 cloves garlic, minced

21h c. chicken broth or shrimp stock
2 c. or 10 oz. sliced okra
:Y• tsp. salt
Y4 tsp. ground red pepper
Y4 tsp. black pepper
2 bay leaves
hot cooked rice

Stir flour and cooking oil until smooth. Cook over medium-high
heat 5 minutes, stirring constantly. Reduce heat to medium. Cook
and stir about 10 minutes until a brownish red roux forms. Add
onion, green pepper and garlic. Cook over medium heat until vegetables are tender. Gradually stir in broth or stock, okra, salt, red pepper, black pepper and bay leaves. Boil. Reduce heat. Cover and simmer 30 minutes. Add shrimp and crab meat. Simmer 5 minutes or
until shrimp is pink. Remove bay leaf; season to taste. Serve
over rice.
Bob and Mary Huff

ROBIN BRAUN'S FOX RIVER CARP
1 medium sized carp
salt
pepper

*

,i

Worcestershire sauce
butter
garlic powder

-36-

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-37-

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S3HSIO Nl'tiN y S.L't3W

VEGETABLES
POINTS ON PACKING
Raw pack. Pack cold raw vegetables
(except com, lima beans, and peas)
tightly into container and cover with
boiling water.
Hot pack. Preheat vegetables in
water or steam. Cover with cooking
liquid or boiling water. Cooking liquid
is recommended for packing most
vegetables because it may contain
minerals and vitamins dissolved out of
the food. Boiling water is
recommended when cooking liquid is
dark, gritty or strong-flavored, and
when there isn't enough cooking liquid.

"
special/ids have metric measurements
as well as customary U.S. measurements
molded on the side.
Jar transfer. Use jar lifter or long·
handled canning longs to transferjars
to and from canner safely. Place hot
jars on rack or towel, allowing
2-inches of air space on all sides for
jars to cool evenly.

HOW TO CHECK CANNING JARS

Directions. Follow the manufacturer's directions for the canner you are
using. Here are a few pointers on the
use of any steam-pressure canner:
•Put 2 or 3 inches of boiling water in
the bottom of the canner; the amount
of water to use depends on the size
and shape of the canner.
•Set filled glass jars or tin cans on
rack in canner so that steam can {low
around each container. If two layers of
cans or jars are put in, stagger the
second layer. Use a rack between
layers of glass jars.
•Fasten canner cover securely so
that no steam can escape except
through vent (petcock or weighted·
gage opening).
• Watch until steam pours steadily from
vent. Letit escape {or 10 minutes or more
to drive all air from the canner. Then close
petcock or put on weighted gage.
• Let pressure rise to 10 pounds (2 40
degrees F.) The moment this pressure
is reached, start counting processing
time. Keep pressure constant by
regulating heat under the canner. Do
not lower pressure by opening
petcock. Keep drafts from blowing on
canner.
• When processing time is up, remove
canner from heat immediately.
With glass jars, let canner stand
until pressure is zero. Never try to rush
the cooling by pouring cold water over
the canner. When pressure registers
zero, wait a minute or two, then slowly
open petcock or take off weighted
gage. Unfasten cover and tilt the far
side up so steam escapes away {rom
you. Take jars from canner.

The first step in home canning should
take place long before food and
equipment are assembled and ready to
go. Jars and other supplies should be
checked prior to the canning session.
In that way, you can replace damaged
supplies and purchase new ones to
avoid costly delays or inconvenience.
Here are some tips to help you.
Choosing masonjars. Jars manufactured especially (or home canning
generically are called mason jars and
must be used when preserving. They are
designed with a specially threaded mouth
for proper sealing with mason lids. So,
can with standard mason jars only.
Preparing glass jars. Check all jars,
rings and lids carefully. Discard any
with nicks or cracks in top sealing edge
and threads that may prevent airtight
seals. Rings should be free of dents or
rust. Select the size of closures widemouth or regular- that {its your
jar. Wash jars in hot, soapy water and
rinse well. Then place in boiling water
{or I 0-15 minutes. Keep jars in hot
water until ready to use. Boil lid
according to package directions.
Closing glass jars. Always wipe jar
rim clean after food product is packed.
Place lid on jar with button side up.
Screw rings on firmly, but don't force.
Do not re-tighten rings after processing
or cooling.
A new lid that snaps down and clicks
as the jar cools, providing visible proof
of sealing, called Magic Button (R) is
made by Owens-lllinoJs. Its red button
pops up when the seal is broken. The
Magic Mason jars that go with the

SOUPER POTATOES
6 medium potatoes
1 can cream of chicken soup
1 large carton sour cream (2 c.)

2 c. grated Cheddar cheese
2 Tbsp. minced onion
butter

Boil potatoes in skin. Let cool. Peel and grate. Add aU ingredients except butter. Mix well; add salt and pepper to taste. Place in
well-greased casserole dish. Dot with butter. Bake at 350° for 45
minutes.

PROCESSING IN A
PRESSURE CANNER
Use a steam-pressure canner for pro·
cessing all vegetables except tomatoes
and pickled vegetables.

Renae D. Wolf

...
..
..
..
..
.,
•
•

HALF-BAKED POTATOES
potatoes, cleaned and cut in half
long way

shortening
salt and pepper

Dry, clean and half potatoes Oong way) with a paper towel. Rub
all around with shortening. Place on cookie sheet. Salt and pepper.
Bake at 375° for 1 hour.
Terri Witte

SLICED BAKED POTATOES
4 medium potatoes
1 tsp. salt
2 to 3 Tbsp. melted buHer
2 to 3 Tbsp. chopped fresh herbs:
parsley, chives, sage or thyme

2 to 3 lsp. dried herb of your choice
4 Tbsp. grated Cheddar cheese
1 V:z Tbsp. Parmesan cheese

May use caraway seed or cumin in place of herbs 1 :Yz teaspoons
for 4 potatoes
Peel potatoes if skin is tough otherwise scrub and rinse. Cut
potatoes in thin slices, but not all the way through. Put potatoes in
baking dish; fan slightly. Sprinkle with salt and drizzle with butter.
Sprinkle with herbs. Bake potatoes at 425° for 50 minutes. Remove
from oven. Sprinkle with cheeses. Bake potatoes 10 to 15 minutes
more until lightly browned, cheeses are melted and potatoes are soft
inside. Check with fork.
Darlene Wellman
146392

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VEGETABLES
VEGETABLES

STEAK FRIES

Spread on cookie sheet that has been covered with paper towels.
Form potatoes into flat patties. Separate layers with waxed paper
and store in Ziploc bags in freezer until needed. Prepare in your
favorite way.

seasoned salt

potatoes
vegetable oil

Cut potatoes into wedges. Leave peel on. Dip or roll wedges in
oil. Place on a cookie sheet. Sprinkle with seasoned salt. Place under
the broiler for 5 minutes. Turn and broil another 5 minutes. If potatoes not quite tender broil a little longer, but watch closely so they
don't burn.

Ruby Sharp

SCALLOPED CORN
2 c. corn, drained
2 eggs
1 c. dried bread crumbs
V4 c. onion, chopped
4 Tbsp. flour
6 Tbsp. butter

Denise Engelhardt

HASH BROWN CASSEROLE
2 lb. hash browns
1h c. margarine
1h c. chopped onion
1 tsp. salt
1h tsp. pepper

1 can cream of chicken soup
1 pt. sour cream (2 c.)
2 c. grated Cheddar cheese
1 c. corn flakes, crushed
2 Tbsp. margarine, melted

1 VJ c. cracker crumbs
1 c. milk
1 tsp.salt
1h lsp. paprika
V4 tsp. dry mustard

In large saucepan, on medium heat, cook onion in butter for
about 5 minutes. Mix flour, salt, paprika and mustard. Stir into butter and onion mixture. Stirring constantly add milk. Bring to a boil.
Stir in corn, 2 egg yolks, slightly beaten. Add bread crumbs. Place in
greased baking dish. Cover with cracker crumbs. Bake at 400° until
top is browned. Serves 8 to 10.

Saute onions in margarine until transparent. In a large bowl
combine with salt, pepper, soup, sour cream, cheese and hash
browns. Put in buttered 3 quart casserole or 13 x 9-inch pan, greased.
Bake at 350° for 45 minutes.
Note: We had 4 people submit basically the same recipe with
minor differences and different names.
Eleanor Stratton: Use 1 can celery soup in place of the
chicken soup.
Odetta Hickey: No salt or pepper. Do not add Cheddar cheese
with potatoes. Mix corn flakes with cheese and spread over top
before baking.
Jan Hahn: Boil 12 medium potatoes, cool, peel and cut into
small pieces. Use instead of hash browns.
Michelle Schattner: Top with crushed corn flakes mixed with
margarine.

Mary Larry

SPOON CORN
1 can whole corn
1 can creamed corn
3 eggs
1h c. melied butter
1 c. sour cream

1 tsp. sugar
salt
pepper
1 pkg. corn muffin mix
V2 c. grated Swiss cheese

Beat eggs, add corn, butter, sour cream, sugar, salt and pepper.
Then corn muffin mix. Put in a buttered casserole dish. Bake at 350°
for 30 minutes or until it rises in the center. Can put cheese on top for
the last 15 minutes.
Eleanor Stratton

HASH BROWNS FOR THE FREEZER
shredded potatoes (whatever
amount desired)

ZUCCHINI PATTIES

2 qt. boiling water
2 c. zucchini, shredded
1 onion
1 egg, slightly beaten
2 Tbsp. wheat germ
salt and pepper to taste

Place shredded potatoes in colander. Rinse with tap water.
Pour boiling water over potatoes. Let drain for about 3 minutes.

V2 tsp. crushed tarragon
2 to 3 Tbsp. flour
3 Tbsp. vegetable oil
seasoned salt

-40- ;

146392

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VEGETABLES

Shred zucchini coarsely; drain in colander. Grate onion coarsely. Combine all ingredients except oil and seasoned salt. Use only
enough flour to hold mixture together. Heat oil in large Teflon skillet.
(You may need more oil if not using Teflon.) Drop fritter mixture, a
tablespoon at a time, into oil. Flatten with back of spoon. Cook over
medium heat until crisp brown; turn and brown on other side. Drain
on paper towels; sprinkle with seasoned salt. Can be reheated.
Serves 4.
Denise Engelhardt

EGGPLANT LA CASSEROLE
1 large eggplant
1 large onion

1h stick butter
1 c. grated cheese
1h c. grated Parmesan cheese
2 Tbsp. butter

1 egg, beaten
1 c. cracker crumbs

Cook eggplant and onion in small amount of water then drain
well. Add egg, cracker crumbs, Vz stick butter and grated cheese. Put
in a 1 V2 quart casserole dish. Top with the Parmesan cheese and dot
with the butter. Bake at 350° for 1 hour.

VEGETABLES

Saute onion, celery and butter. ML.x in rest of ingredients. Bake
at 350° around 45 minutes. You may mix night before and cook later.
Don't cook rice before if using Minute rice. If using regular, cook
before.
Traci Becker

BROCCOLI CASSEROLE
2 pkg. chopped frozen broccoli,
cooked and drained or 2 lb. fresh,
cut in spears and cooked and
drained
1 can cream of chicken soup

V4 c. mayonnaise
1 egg, beaten
1 Tbsp. butter or margarine, melted
Y4 c. fine bread crumbs

1 (10 oz.) pkg. chopped broccoli
1 can cream of mushroom soup
1h c. grated cheese (sharp)
Y4C. milk

Cook and drain broccoli. Mix soup, cheese, milk, mayonnaise
and egg. Mix well and pour over broccoli. Combine crumbs and butter. Sprinkle over top. Bake in a small casserole at 350° for 45 minutes. Makes 4 servings.

1 can cream of celery soup
Parmesan cheese
1 can water chestnuts, sliced
buttered bread crumbs

Place cooked- broccoli spears in buttered baking dish. Stir in
milk and chestnuts into soups and pour over vegetables. Top with
buttered crumbs (or finely diced bread) and Parmesan cheese. Bake
at 350° about 30 minutes or until hot. Serves 6 to 8.
Marlys Nonhof

PICNIC BEANS
(Great For Potlucks)

Denise Engelhardt

BROCCOLI PUFF

2 Tbsp. milk

1 to 2 lb. ground beef, drained
1h lb. bacon, fried and cut into small
pieces
1 (28 oz.) can Green Giant pork and
beans, baked-style
1 can kidney beans, drained and
rinsed

1 can butter beans, drained and
rinsed
1 c. brown sugar
V4 c. ketchup
Y4c. sugar

Mix all ingredients together. Bake, uncovered, at 350° for 45
minutes or bake in a crock-pot, covered, for 2 to 3 hours.
Becky Cilley

Sandra Greif

BAKED BEANS
BROCCOLI CASSEROLE
1h c. celery, chopped
1h c. onion, chopped
1 can cream of mushroom soup
1 c. Minute rice

1 stick margarine
1 (8 oz.) jar Cheez Whiz
2 bags frozen broccoli or 1 bunch
fresh

-42-

Y2 lb. bacon, cut up
1h lb. hamburger
1 c. onion, chopped
V2 c. ketchup
Y2 tsp. salt
3/4 c. brown sugar

146392

2 Tbsp. vinegar
Y2 c. white sugar
1 (30 oz.) can pork and beans
1 (16 oz.) can pinto beans
1 (16 oz.) can Northern beans

-43-

VEGETABLES

Note: Kidney or lima beans can be substituted for pinto or
Northern beans.
Brown bacon. Remove from pan. Brown hamburger and onion
in bacon grease, drain. Drain and rinse pinto and Northern beans.
(Leave juice on pork and beans.) Mix ketchup, salt, vinegar and sugars in large kettle or small roaster. Add all the beans. Stir in bacon,
hamburger and onions. Bake at 350° for 45 minutes to 1 hour (until
thick).

VEGETABLES

THREE VEGETABLE HOT DISH
1 pkg. frozen Brussels sprouts
1 pkg. frozen cauliflower

1 pkg. frozen broccoli (spears or
chopped)

Put into sprayed casserole or 9 x 13-inch pan. Pour a cheese
sauce over this. Cover with croutons or French fried onions or some
of each. Bake 30 to 40 minutes. Serve hot.

Vicky Baumeister

Sandra Greif

MUSHROOM CASSEROLE
3 BEAN HOT DISH
(Good Baked Beans for Picnic)
1 lb. hamburger
1h lb. bacon
1 small onion
1 can pork and beans
1 can butter or lima beans
1 can kidney beans

1 lb. fresh mushrooms
1 medium onion
%lb. butter (one stick)

1 can cream of mushroom soup

2 c. brownberry seasoned croutons
grated Parmesan cheese

1h c. brown sugar
1h c. ketchup
2 tsp. vinegar
1 tsp. salt
1h tsp. dry mustard
3 Tbsp. dark molasses

Preheat oven to 350°. Pan size: 8 x 8-inch (single), 9 x 13-inch
(double), 4 quart square Corning (triple). Save enough caps to put on
top of casserole. Cut up stems and rest of caps (fairly large). Brown
croutons in :Y2 butter CYs pound). Put on bottom of pan. Brown onion,
stems, rest of caps in rest of butter. Don't brown mushrooms very
long or they become too watery. Put on top of croutons. Spread on
soup. Arrange caps on top. Sprinkle heavily with Parmesan cheese.
Bake open 30 to 40 minutes.

Brown hamburger, bacon and onion. Drain butter or lima and
kidney beans. Mix all ingredients together and bake at 350° for 45
minutes to 1 hour. I use my crock-pot and turn it on high. Then In
can put the ingredients together earlier and let it cook until I'm ready
for it. Usually a couple hours or so. Turn it down if it starts to
look dry.

Jean Schattner

Simone Liebe

EASY BAKED BEANS
2 to 3 cans pork and beans
1h lb. crisp fried bacon
2 Tbsp. bacon grease
3 Tbsp. butter
:Y4 c. onion, sauteed

:Y4 c. catsup
6 Tbsp. brown sugar
6 Tbsp. molasses
11h tsp. mustard
1 V2 tsp. salt

Combine all ingredients in kettle or roaster. Bake at 375° for 20
to 30 minutes, or can be cooked in crock-pot. (Very good.)
Ruby Sharp

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.,

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VEGETABLES

-• YOUR FAVORITE RECIPES •Page Number

Recipe

Breads, Rolls
&Pastries.
"

-46-

'

BR_~~DS, ROLLS & PASTRIES
COMMON PROBLEMS
(Common Failures)
Biscuits
Rough biscuits ..
Dry biscuits ..
Uneven browning ..

Breads (yeast)
Porous bread
Crust is dark and blisters
just under the crust .
Bread does not rise
Bread is streaked.
Bread bakes unevenly ..

Cakes
Cracks and uneven surface
Dry cakes ..
Heavy cakes .
Sticky crust.
Coarse grained cake .
Fallen cakes
Uneven color
Uneven browning.

ITALIAN CHEESE BREAD

CAUSES OF PROBLEMS
(Causes of Failures)
Insufficient mixing
. Baking in too slow an oven and handling too much
. Cooking in dark surface pan, too high a temper·
ature and rolling the dough too thin

Under-rising
Over-kneading or using old yeast
. Under-kneading and not kneading evenly
. Using old, dark pans, too much dough in pan,
crowding the oven shelf or cooking at too high a
temperature
. Too much {lour, too hot an oven and sometimes
from cold oven start
Too much flour, too Little shortening too much
baking powder or cooking at too Low a temperature
Too much sugar or baking too short a period
Too much sugar
. Too little mixing, too much shortening, too much
baking powder, using shortening too soft, and
baking at too low a temperature
. Using insufficient {lour, under baking, too much
sugar, too much shortening or not enough baking
powder
. Cooking at too high a temperature, crowding the
shelf (allow at least 2 inches around pans) or using
dark pans
. Not mixing well

. Not using shiny cookie sheet or not allowing at least
2 inches on all sides of cookie sheets in oven
Soggy Cookies. .
Cooling cookies in pans instead of racks
Excessive spreading of cookies ..... Dropping cookies onto hot cookie sheets; not
chilling dough; not baking at correct temperature

Muffins
Tunnels in muffins, peaks in
center and soggy texture

Pies
Pastry crumbles . .
Pastry tough ..
Pies do not brown
(fruit or custard).

Insufficient stirring and cooking at too low a
temperature
Over-mixing

------

. Over-mixing flour and shortening
. Using too much water and over-mixing the dough

1 c. water
1 c. milk
Y2 c. margarine
· 2 eggs

Filling:

. Over-rising or cooking at too low a temperature

Cookies
Uneven browning

Coarse texture.

2 Tbsp. sesame seed
4 1h to 5 Y4 c. flour
Y4 c. sugar
11h tsp. salt
2 pkg. yeast

4 oz. {1 c.) Mozzarella cheese
1h tsp. Italian seasoning

Y4 tsp. garlic powder
Y4 c. margarine, softened

Grease 10-inch tube or Bundt pan, sprinkle with seed. Combine
2 Yz cups of flour, sugar, salt and yeast. Heat milk, water and margarine until very warm. Add liquid and eggs to flour. Mix on low until
blended, then beat for 3 more minutes on medium. Stir in remaining
flour to form stiff batter. In small bowl combine all filling well.
Spoon l/z batter in pan. Spoon filling on top of batter, don't touch
edges. Top with rest of batter. Let rise until double (30 minutes).
Bake at 350° for 30 to 40 minutes until golden brown. Remove immediately from pan.
Kathy Kreutzer

RAW APPLE BREAD OR MUFFINS
=+'• c. vegetable oil

1 c. whole wheat flour
2 tsp. baking soda
1 tsp. vanilla
4eggs
1h c. sour milk
1 c. chopped nuts or sunflower
seeds
2 tsp. baking powder

1 c. sugar
Y4 c. molasses
4 c. raw apples, sliced and diced
finely, leave skins on, cut out
cores
2 c. all-purpose flour
1 c. oatmeal

Put oil, eggs, molasses, vanilla, sour milk and sugar in large
bowl. Mix, add apples. Measure dry ingredients. Add to bowl with
chopped nuts, mix. Bake in loaf pans or will make 24 muffins plus
small loaf. Bake large loaves in 350° oven for 45 to 50 minutes. Muffins 20 to 25 minutes. Muffins can be warmed in microwave.

. Bake at constant temperature (400-425 degrees)
in Pyrex or enamel pie pan

Virginia Minor
146392

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BREADS, ROLLS & PASTRIES
BREADS, ROLLS & PASTRIES

ZUCCHINI BREAD
3 tsp. cinnamon
Y4 tsp. baking powder
2 c. raw zucchini, peeled and grated
3 tsp. vanilla (optional)
1h to 1 c. nuts
Y2 to 1 c. raisins

3 eggs
1 c. salad oil
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. baking soda

Cream eggs, oil and sugar. Sift together flour, salt, soda, cinnamon and baking powder. Stir all together with zucchini, then add
vanilla and other ingredients. Pour in 2 greased loaf pans. Bake one
hour in 325° preheated oven. Spread with cream cheese or butter, if
desired.
Winnie Roenfanz

ZUCCHINI BREAD

Elizabeth Baumeister

ZUCCHINI BREAD
1 egg
1 c. sugar
1h c. oil
1¥.! c. flour
¥.! tsp. salt

¥2 tsp. soda
1¥.! tsp. cinnamon
Y2 c. nuts
1 c. grated zucchini

Cream all but zucchini, add zucchini and blend in. Pour into
greased and floured pans. Will make 1 large or 2 small loaf pans.
Bake at 325° for 1 hour or until cake tester is dry.
Kris Stratton

1 tsp. baking powder
11h tsp. baking soda
3lsp. cinnamon
2 c. grated zucchini
2 tsp. vanilla
1h c. nuts (optional)

3 eggs
:y, c. salad oil
1 c. sugar
2f.l c. brown sugar
3 c. flour
1 tsp. salt

Beat on medium speed 1 minute. Pour into pans. Bake until toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool10
minutes, remove from pans and cool completely.

CRANBERRY-ORANGE BREAD

Preheat oven to 350°. In one bowl mix eggs, oil, sugars, cinnamon, vanilla and zucchini. In another bowl mix flour, salt, baking
powder and baking soda. Gradually add dry ingredients to wet mixture. Mix well. Pour into greased pans (half way). Normal loaf nO
minutes; mini loaf 45 minutes and muffins 30 minutes.
Randy Becker

2 Y2 c. baking mix (Jiffy or Bisquick
are good)
¥.!c. sugar
114C. flour
1 egg

1 c. milk
2 tsp. grated orange peel
¥4 c. chopped cranberries (fresh or
frozen)
1h c. chopped nuts

Heat oven to 350°. Combine baking mix, sugar, flour, egg, milk
and orange peel. Beat vigorously lf2 minute. Stir in cranberries and
nuts. Pour batter into 9 x 5 x 3-inch greased loaf pan. Bake 1 hour or
until wooden pick inserted in center comes out clean. Cool thoroughly before slicing.

ZUCCHINI BREAD
Jean Oertel

4 c. shredded zucchini (leave skins,
do not use food processor)
·
3 c. flour
21h c. sugar
1 Y4C. oil
4 eggs, beaten

4 tsp. vanilla
1 Tbsp. cinnamon
11h tsp. salt
1h tsp. baking powder
11h tsp. baking soda

Heat oven to 325°. Grease bottoms only of2loafpans. Blend all
ingredients on low speed for 1 minute, scraping bowl constantly.

-48-

MEXICAN CORN BREAD
1 c. cornmeal
1 tsp. soda
1 c. kernel corn
3 Tbsp. oil
%c. chopped jalapeno peppers
3/4 c. flour

146392

¥2 tsp. salt
1 c. but1ermilk
2 tsp. baking powder
2 eggs
1 c. grated Cheddar

-49-

•

11111111

BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

Stir together cornmeal, flour, salt, soda and baking powder. In
separate bowl put eggs, buttermilk and oil. Whisk briskly; add corn,
jalapeno peppers and cheese. Blend egg mixture into flour mixture
until just blended. Pour into hot oiled pan and bake in 400° oven for
25 minutes until golden brown.
Option: Add V2 cup chopped green onion and Vz teaspoon cumin
for spicier corn bread.

Blend by hand salad oil, sugar and eggs. Add soda, cinnamon,
nutmeg, vanilla and salt. Mix well. Add pumpkin then flour and
water alternately. Bake at 350° for 55 minutes to 1 hour. Makes 2
loaves.
Jan Hahn

CINNAMON ROLLS

Annie Berzack

2 c. lukewarm milk
Y2 c. sugar
2 tsp. salt
2 cakes compressed yeast

BANANA BREAD
3 bananas
2 eggs
1 Y2 c. white sugar or Y2 brown
Y.! c. oil
1 :v. c. flour
1 tsp. baking soda

1 tsp. baking powder
1 c. nuts

V4 c. milk and 1 Tbsp.
1 tsp. vanilla
Y2 tsp. salt

Put all ingredients in bowl at one time and beat together. Makes
one loaf very moist do not double recipe. Bake at 350° for 1 Vz hours
or until done.
Odetta Hickey

PUMPKIN CORNBREAD
:Y4 c. cornmeal
:Y4 c. sugar
1 c. flour
2 tsp. baking powder
1 tsp. cinnamon
Vs tsp. nutmeg

Vs lsp. ginger
Vs tsp. ground cloves
Vs tsp. salt
1 c. pumpkin, cooked or canned
1 egg
Y2 c. milk

Mix all ingredients in large bowl. Beat until well blended. Pour
into a greased 9-inch loaf pan. Bake at 350° for 45 minutes. Makes
one loaf, 12 servings.

Mix together milk, V2 cup sugar and salt. Crumble yeast into
mixture. Stir until yeast is dissolved. Stir in eggs and shortening.
Mix first with spoon then with hand. Add flour in 2 additions, using
the amount necessary to make it easy to handle. When dough begins
to leave the sides of the bowl, turn it out onto a lightly floured board
to knead until it's smooth, elastic and doesn't stick to board. Place in
greased bowl, turning once to bring greased side up. Cover with
damp cloth and let rise in warm place, draft free 80° to 85° until double, 1 Vz to 2 hours. Press two fingers into dough. It will leave indentation when dough is double. Punch down, pull edges into center and
turn over in bowl. Let rise again until almost double in bulk (30 to 45
minutes), divide dough. Roll into oblong 9 x 18-inch. Spread with 2
tablespoons softened butter and sprinkle with V2 cup sugar and cinnamon. Roll up tightly beginning at wide side. Seal well by pinching
edges together. Cut roll into l-inch slices. Place a littie apart in
greased pan. Cover and let rise until double in bulk (35 to 40 minutes). Bake at 375°for 25 to 30 minutes until golden brown. Cool and
frost with buttercream icing.
Jan Hahn

Renae Wolf

PUMPKIN BREAD
3 c. sugar
3 Y2 c. sifted flour
41arge eggs
2h c. water
2 tsp. soda
1 tsp. cinnamon

1 (No. 2) can or 2 c. pumpkin
1 c. salad oil
1 tsp. nutmeg
1 tsp. vanilla
1 Y2 tsp. salt

2 eggs
Y2 c. shortening
7 to 7 \-2 c. flour, sifted
2 tsp. cinnamon

DUMPLINGS
1 V2 c. sifted flour
2 tsp. baking powder
:Y4 tsp. salt

3 Tbsp. shortening
:Y4 c. milk

Mix all ingredients except for baking powder. Put in baking
powder last with a little of the flour. (It is best not to beat it so much
as the regular ingredients).
Edna Motley

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146392

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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

HOMEMADE EGG NOODLES

Mix Raisin Bran, sugar, flour, spices, soda and salt in a large
bowl. Add eggs, oil, buttermilk and vanilla and mix well by hand.
Cover and store in refrigerator until ready for use. Fill cupcake
papers% full. Bake at 400° for 15 minutes. These muffins freeze
well.

1h tsp. baking powder
1h tsp. salt
4 c. water

3 eggs
milk
2 ¥.! c. flour

V4C.

Beat eggs with salt, add other ingredients. When dough is stiff
roll out thin on floured board. Sprinkle flour on dough, roll up
lengthwise. Cut into V4-inch strips with sharp knife. Shake out strips,
let dry while preparing water. Bring water to boil. (Beef or chicken
bouillon may be added to water, if desired. One cube per cup water.)
Drop noodles into boiling water. Cook until tender.
Elizabeth Baumeister

CINNAMON HONEY MUFFINS
1 c. buttermilk
1 egg, beaten
Y4C. honey
Y4 c. vegetable oil
¥.! c. raisins

Cheri Small

1 qt. buttermilk
1 (15 oz.) box Raisin Bran
1 c. sugar
5 c. flour
5 tsp. baking soda
3 tsp. vanilla

1 c. oil
1 tsp. salt
4 eggs, beaten
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves

1h c. maple syrup
8 to 10 slices bread, cubed (no
crusts)
2 (8 oz.) pkg. cream cheese

1 doz. eggs

2c. milk
powdered sugar

Eleanor Stratton

Preheat oven to 425°. Coat muffins pan with Pam. Combine
bran, buttermilk, egg, honey, oil, raisins and carrots. Let stand 10
minutes. Sift together remaining ingredients. Make well in center
and add bran mixture. Stir just until dry ingredients are moistened.
Batter should be lumpy. Do not overmix. Spoon batter evenly into 12
muffin pans. Bake 15 to 20 minutes or until tester comes out clean
when inserted in center of muffins.
Tip: These muffins can be frozen. When cool, wrap individually
in foil.

RAISIN BRAN MUFFINS

FRENCH TOAST

In greased 9 x 13-inch pan add maple syrup. Layer cubed bread.
Cut cream cheese in small pieces, then put on top of bread. Beat eggs
and milk. Pour on top of bread and cheese. Refrigerate overnight.
Bake at 375° for 45 minutes. Sprinkle with powdered sugar.

¥.! c. grated carrots
1 Y4 c. all-purpose flour
1 tsp. baking soda
Y4 tsp. salt
¥.! tsp. cinnamon

¥4 c. unprocessed bran

Kris Stratton

BREAKFAST COOKIES
1 c. flour
1 tsp. salt
1 tsp. baking soda
6 Tbsp. white sugar
1 egg
6 Tbsp. brown sugar
1 tsp. baking soda

6 Tbsp. Crisco
1 egg
1 c. corn flakes
1h c. coconut
1h c. raisins
1h c. chocolate chips (optional)

Preheat oven to 350°. Combine flour mixture (flour, salt and
baking soda), white sugar and brown sugar. Mix all other ingredients
together. Combine both mixtures. Combine with wooden spoon.
Grease cookie sheet. Place mix by lf4 cup on cookie sheet. Round out
and flatten. Bake at 350° for 8 to 12 minutes. Yield: 6large cookies or
you may make smaller ones.
Note: If adding optional ingredients delete either raisins or
coconut. This is not absolutely necessary, but will provide a less
crumbly cookie.
Sue Oertel

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146392

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BREADS, ROLLS & PASTRIES
BREADS, ROLLS & PASTRIES

APPLESAUCE PANCAKES

PIE CRUST

instant pancakes

applesauce

2 c. sifted flour
1 Y2 tsp. salt

Make pancake mix. Mix applesauce with pancake mix. Pour or
spoon mix on to hot griddle.

1h c. salad oil
4 or 5 Tbsp. cold water or milk

Mix together flour and salt in a measuring cup. Add salad oil
and water or milk. Add all at once to flour mixture. Stir lightly with
a fork. Form a ball, flatten slightly. Roll between two 12-inch squares
of wax paper. (First dampen surface with water so the paper won't
slip). Makes enough for one 8 or 9-inch pie.

Sheila Huff

OAT PANCAKES

Traci Becker

Y4 c. egg substitute
2 Tbsp. vegetable oil
1/4 c. water
1h tsp. cinnamon

1 c. flour
1h c. oatmeal
1 Tbsp. baking powder
1h tsp. salt (optional)
1 c. skim milk

UNROLLED PIE CRUST
1h c. margarine
1 c. flour

Heat griddle over medium-high heat, oil lightly. Combine dry
ingredients. Add milk, egg substitute and oil; stir just until moist.
Pour l/4 cup batter on hot griddle. Turn when tops are covered with
bubbles and edges look cooked. Turn only once. Makes 12 pancakes.

2 Tbsp. sugar

Mix all together well. Pat into pie pan with fingertips or spatula. Bake in 350° oven if used for unbaked pie filling.
Ruby Sharp

Connie Cope

LEMON MERINGUE PIE
OATMEAL-BUTTERMILK PANCAKES
1 c. water
3 Tbsp. vegetable oil
21arge eggs
:Y4 c. all-purpose flour
Y4 c. oatmeal flour (see Note)
Y4 c. whQie wheat flour

6 Tbsp. cornstarch
2 c. water
1 c. sugar
Y4tsp. salt

Y4 c. cultured buttermilk powder
3 Tbsp. oat bran cereal
2 Tbsp. granulated sugar
1¥.! tsp. baking powder
1h tsp. baking soda
Y4tSp. salt

Mix water, oil and eggs in a bowl until well blended. Add dry
ingredients; stir until blended. Drop batter by l/4 cupfuls onto hot,
lightly greased griddle or heavy skillet. Cook 3 1/z to 4 minutes, turning once until golden brown. Makes 12.
Note: If oatmeal flour is unavailable, process 11/4 cups quick or
old fashioned oats in blender or food processor until finely ground.
You should have 1 cup oatmeal flour. Also, look in a health food store
for the oatmeal flour and the oat bran cereal. This recipe is excellent
and worth the effort.
Denise Engellrardt

-54-

3 egg yolks, slightly beaten
2 Tbsp. butter
6 Tbsp. lemon juice
1 (9-inch) baked pastry shell

Meringue:
3 egg whites, beaten stiff

-...
•

6 Tbsp. sugar

Mix cornstarch with Vz cup cold water, blend in sugar and salt.
Add remainder of water and when well blended, stir constantly over
low heat until mixture boils. Cover and cook 10 minutes. Gradually
pour hot mixture over beaten egg yolks, stirring constantly. Cook 2
minutes longer. Remove from heat, add butter and lemon juice. Mix
well, cool and pour into pie shell. Pile on meringue. Bake at 325° for
15 minutes.
Meringue: Beat egg whites stiff. Gradually beat in sugar. Pile
on top of pie.
Jan Hahn
146392

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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

PECAN PIE

Beat cream cheese and sugar until fluffy. Can add nuts, pineapple and cherries. Bake at 375ountil lightly brown. Make sure you
make slits in the kringle.
Frosting:, Combine powdered sugar and water for a thin frosting; add vanilla and dribble on top of hot kringle.

1f.J c. melted buHer or margarine
1 Y:z c. chopped pecans
1 single pie crust

3 eggs
Y:z c. sugar

1 tsp. vanilla
1 c. dark corn syrup

In a mixing bowl beat eggs slightly. Beat in sugar and vanilla.
Stir in corn syrup and melted butter or margarine. Mix well. Stir in
pecans. Pour into prepared crust. To prevent overbrowning cover
edge of pie with foil. Bake in 350° oven for 25 minutes. Remove foil.
Bake 20 minutes more or until knife inserted in the middle comes out
clean. Let cool. Makes 8 servings.

Eleanor Stratton

ALMOND CRINGLE
Crust:
2 c. flour
2 sticks buHer

Mary Huff

1 c. sour cream
1 can almond filling

Frosting:

SUGARED YEAST DOUGHNUTS
1/4 c. Crisco
1 cake yeast
1 c. milk
1 tsp. salt

1/4 c. sugar
1 egg
3 Y:z c. sifted flour
Crisco for deep frying

Mix flour and soft butter until crumbly. Add sour cream until
mixed well. Form and divide into 2 balls. Roll out on floured cookie
sheet into 2 rectangles, 1 rectangle per cookie sheet. Add Y4 cup water
to almond pie filling and mix in a bowl. Put half of filling in center of
1 crust and half in the other. Fold outer edges into the middle and
seal together on top of cringle. Bake at 350° for 25 to 35 minutes or
until browned.
Mix frosting ingredients, drizzle on cringles.

Heat milk slightly, dissolve yeast. Add llh cups flour and beat
until smooth. Cover and let rise in warm place until double in bulk
(about 2 hours). Cream Crisco, salt and sugar together. Add egg and
blend. Stir into yeast sponge. Add remaining flour and beat well for
about 5 minutes. Let rise again until double in bulk. Roll
about lh-inch thick and cut with floured doughnut cutter. Allow to
rise about 45 minutes, then fry in deep Crisco heated to 365° until
brown about 3 to 5 minutes. Drain on absorbent paper. Sprinkle
with granulated sugar.

Kathy Morris

APPLE SLICES
2 c. flour
V4 tsp. baking powder
V2lb. buHer
3 egg yolks
3 Tbsp. water
2 Tbsp. milk

KRINGLE
Solo, cherry pie filling or cream
cheese
1 (8 oz.) pkg. cream cheese
Y:z c. sugar

Mix flour with margarine, add sour cream. Mix with spoon.
Dip hands in flour and make 3 balls. Refrigerate overnight. Roll thin
and fill with Solo filling, cherry pie filling or cream cheese.

-56-

1 tsp. vanilla
12 apples
2 Tbsp. flour
21.1 c. sugar
2 Tbsp. brown sugar
1 tsp. cinnamon

Y:z tsp. salt

Jan Hahn

2 c. flour
2 sticks margarine
1 c. sour cream

Vs c. water

1 c. powdered sugar

Sift flour, salt and baking powder. Cut in butter. Beat yolks,
water, milk and vanilla. Roll half of dough to cookie sheet. Peel and
slice apples. Season with 2 tablespoons flour, sugar, brown sugar and
cinnamon. Put crust on top. Bake at 400° for 30 to 35 minutes. Frost
with butter icing.

-

Jan Hahn

···

..
.

146392

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BREADS, ROLLS & PASTRIES

SOUR CREAM COFFEE CAKE
1 c. sour cream
1 c. white sugar

Cakes
·cookies
& Desserts

1 'h c. flour
'h tsp. baking soda
1 tsp. baking powder

2 eggs

Topping:
2 Tbsp. butter, melted
¥z c. nuts

3 Tbsp. flour
¥z c. brown sugar

Beat eggs, add sugar. Turn beater to slow, add sour cream. Mix
until blended. Fold in dry ingredients. Put in spring-form pan with
hole. Sprinkle streusel on top and poke in finger ten times. Bake at
350° for l/2 hour.
Jan Hahn
{'

MY GRANDMOTHER'S SOUR CREAM COFFEE CAKE
1 c. margarine or butler
1 Y4 c. white sugar
2 eggs, beaten
1 carton sour cream (Yz pt.)

2 c. flour
1 tsp. baking powder
¥z tsp. soda
dash of salt

Topping:
1h c. nuts, chopped (pecans and
walnuts are better)
2 Tbsp. white sugar

2 Tbsp. brown sugar
1 tsp. cinnamon

Cream margarine with white sugar until fluffy. Add eggs and
beat until creamy. Add flour which has been sifted with baking powder and soda alternately with sour cream. This is a rather stiff batter.
Spoon part of batter in pan and sprinkle with 1/2 of topping. Spoon
remainder of batter in pan and top with rest of topping. Bake at 350°
for 1 hour. Sprinkle with powdered sugar while warm. Let cool
before removing.
Jean Oertel

-58-

r
CAKES, COOKIES & DESSERTS
Candy

Fudge,
Fondant

Degrees

Stage

230-234

Thread

234-240

Soft Ball

----Divinity,
Caramels

244-248

Firm ball

Taffy

250-266

Hard ball

Butterscotch

270-290

Light Crack

Peanut
Brittle

300-3IO

Hard Crack

Caramelized
Sugar

3I0-32I

Caramelized

Syrup spins 2-inch thread
when dropped from spoon
Candy will roll into soft ball
but quickly flattens when
removed from water
Candy will roll into a firm
ball (but not hard ball) which
will not Jose its shape upon
removal from water
Syrup forms hard ball,
although it is pliable
Candy will form threads in
water which will soften
when removed from water
Candy will form hard, brittle
threads in water which will
not soften when removed
from water
Sugar first melts, then
becomes a golden brown
and forms a hard, brittle ball
in cold water

SUGAR COOKIES
213 c. shortening
1 egg
¥•c. sugar
4 tsp. milk
Y2 tsp. grated orange peel

Thoroughly cream shortening, sugar, orange peel and vanilla.
Add egg; beat until light and fluffy. Stir in milk. Sift together dry
ingredients; blend in creamed mixture. Divide dough in half. Chilli
hour. On lightly floured surface, roll to :Ys-inch. Cut in desired shapes
with cutters. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Cool slightly; remove from pan. Cool on rack. Decorate. Makes
2 to 4 dozen depending upon size of cookie cutter.
Jean Oertel

Substitutions

.

I

1 c. whole milk
V2 c. evaporated milk and V2 c. water
V2 c. condensed milk and V2 c. water
(reduce sugar in recipe) 4 T. powdered
milk and 1 c. water • 4 T. nonfat dry
milk plus 2 t. shortening and I c. water
1 c. sour milk
1 c. sweet milk and I T. lemon juice or
vinegar • 1 c. sweet milk mixed with 1
T. lemon juice or 1 T. vinegar or 1 -Y4 t.
cream of tartar
1 c. sweet milk
1 c. sour milk or buttermilk plus V2 t.
baking soda
1 c. sour, heavy cream
(for sour milk recipe)
l/J c. butter and ¥3 c. milk
1 c. sour, thin cream
(for sour milk recipe)
3 T. butter and -Y4 c. milk
1 c. butter or margarine
(for shortening)
4/ 5 c. bacon fat (clarified), increase liquid
in recipe !1.1 c. ;;.) c. chicken fat (clarified),
increase liquid in recipe !1.1 c. • 7/ 8 c.
cottonseed, corn, nut oil (solid or liquid)
• 7/ 8 c. lard and salt • V2 c. suet and salt
(increase liquid in recipe !1.1 c.)
1 1-oz. square unsweetened chocolate
3 T. cocoa plus V2 T. shortening

1 T. cornstarch (for thickening)
2 T. flour(approx.)
1 T. flour (for thickening)
V2 to YJ T. cornstarch or 1 T. minute
tapioca or 1 whole egg, 2 egg whites
or 2 egg yolks
1 c. sifted cake flour
1 c. minus 2 T. sifted all-purpose flour
1 c. sifted all-purpose flour
1 c. plus 2 T. sifted cake flour
1 wholeegg
2 egg yolks, plus 1 T. water (in
cookies, etc.) or 2 eggs yolks (in
custards, etc.
1 c. molasses • 1 c. honey
1 c. honey
% c. sugar plus !4 c. liquid
1 c. granulated sugar
1l!J c. brown sugar or 1 V2 c.
powdered sugar
1 t. baking powder
!4 t. baking soda plus V2 t. cream
of tartar
1 lb. cornmeal • 3 cups
1 lb. cornstarch • 3 cups
1 lemon rind • 1 Tbsp. grated
3-4 med. oranges • 1 cup
1 orange rind • 2 Tbsp. grated
23 soda crackers • 1 cup crumbs
15 graham crackers • 1 cup crumbs

2 c. flour
Y2 tsp. vanilla
Y4tsp. salt
Y2 tsp. baking powder

DROP SUGAR COOKIES
2 c. flour
1 tsp. baking soda
1h tsp. salt
1 tsp. vanilla
Y2 c. powdered sugar

..

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

Y2 c. sugar
1 c. shortening
2 Tbsp. butter
1 egg

Cream shortening and butter. Beat in the sugars and egg. Add
the dry ingredients and the vanilla. Mix well. Chill for 1 hour. Roll
dough in small balls. Flatten with glass dipped in sugar. Bake on
ungreased baking sheet at 350° for 12 minutes.
Denise Engelhardt

NO ROLL SUGAR COOKIES
1 c. butter
1 c. shortening
1 c. powdered sugar
1 c. white sugar
2 eggs

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4 Y4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
2 tsp. vanilla

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

Cream butter, shortening and sugars. Add eggs and cream well.
Add vanilla and all dry ingredients; mix well. Roll into small balls
and flatten with bottom of glass dipped in sugar. At Christmas use
colored sugars. Bake in 350° oven for 8 to 10 minutes.
Beverly Becker

1 egg
1 Y4 c. flour
\.-2 tsp. salt
1 c. raisins

1 Tbsp. milk
V2 c. whole wheat flour

% tsp. baking soda
l/4 c. granola

Renae Wolf

Cream together shortening, sugar, honey and eggs. Stir in
flour, soda, salt and oats. Mix well and add raisins. Drop by tablespoons onto greased baking sheet. Bake at 350° for 8 to 10 minutes
until evenly browned. Let stand on sheet 2 to 3 minutes. Remove to
wire rack and cool. Makes about 3 dozen. Recipe may be doubled.
Renae D. Wolf

MARTIAN COOKIES
1h c. butter
¥.c. sugar
1 egg
1h tsp. vanilla
1112 c. flour
1 tsp. cinnamon
1h tsp. baking soda

1h c. peanut butter
%c. butter
V2 c. packed brown sugar
1 egg

In large mixing bowl beat peanut butter and butter with electric
mixer on medium speed about 30 seconds or until softened. Add
brown sugar and beat until fluffY. Add eggs and milk; beat well. In
mixing bowl stir together flour and baking soda. With mixer on low
gradually add the flour mixture to the peanut butter mixture until
well mixed. Stir in granola. Drop by round teaspoonful on ungreased
cookie sheet. Bake at 375o for 8 to 10 minutes or until golden. Cool on
rack. Makes about 30 cookies.

RAISIN HONEY CHEWS
(Cookies)
¥• c. shortening
:v-.c. sugar
\.-2 c. honey
1 tsp. soda
2 c. oatmeal

PEANUT BUTTER GRANOLA COOKIES

1h tsp. salt
1 c. quick cooking oatmeal
1 c. coarsely shredded zucchini,
unpeeled
1 c. chopped nuts
1h c. chocolate chips
2 c. butterscotch chips

CLUB CRACKER COOKIES
Club crackers
V2 c. butter
lf.!c. milk
:Y4 c. brown sugar
\.-2 c. sugar

1 c. graham cracker crumbs
6 oz. chocolate chips (milk)
2h c. chunky peanut butter
1h c. crushed peanuts

Line bottom of9 x 13-inch pan with Club crackers. Melt butter
in saucepan. Add milk, then brown sugar, then sugars, then graham
cracker crumbs. Bring to a boil. Boil for 5 minutes. Pour over crackers; top with another layer of Club crackers. Melt chips and peanut
butter together. Spread over crackers. Sprinkle with peanuts. Cool 3
hours, cut.
Joyce Chapman

LEMON PRALINE COOKIES

Using a large mixing bowl and electric mixer beat butter until
fluffY. Add egg and vanilla; beat well. In another bowl stir together
flour, soda, salt and cinnamon. Gradually add this to the first mixture, beating at low speed. By hand stir in oats, zucchini, nuts, chocolate chips and butterscotch chips. Drop by teaspoon on ungreased
pan. Bake at 350° for 10 to 12 minutes. Yield: 4 dozen.
Mary Larry

-60-

:Y4 c. margarine
2 c. brown sugar
2 eggs, beaten
1 c. chopped pecans

2 tsp. grated lemon rind
V2 Tbsp. lemon juice
2 c. flour

Cream margarine, add sugar and cream thoroughly. Add eggs,
lemon rinds; blend. Add flour, nuts and mix well. Shape into balls.
Place on ungreased cookie sheet and flatten to lfs-inch thick. Bake at
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CAKES, COOKIES & DESSERTS

1,,,'

CAKES, COOKIES & DESSERTS

375° for 8 to 10 minutes. For variety I press pecan lf2 in center of each
cookie. Makes 5 to 5 lfz dozen.
Renae D. Wolf

$250.00 COOKIE
1h tsp. salt
1 tsp. baking soda
1 tsp. baking powder
12 oz. chocolate chips
4 oz. Hershey bar, grated
1 Y2 c. chopped nuts

1 c. butter
1 c. granulated sugar
1 c. brown sugar
2eggs
1 tsp. vanilla
2 c. flour
21h c. blended oatmeal

Measure oatmeal and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together
with flour, oatmeal, salt, baking powder and baking soda. Add chips,
candy and nuts. Roll into balls and place two inches apart on a cookie
sheet. Bake at 375° for 12 minutes. Makes 65 cookies.

Filling:
about 42 miniature peanut b!.ltler chocolate cups (like
Reese's)

Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth. In separate bowl, combine flour, baking
soda and salt. Add to creamed mixture. Cover dough and chill. When
cold enough to handle easily, roll in small (walnut-sized) balls; place
each ball in greased miniature muffin tin. Bake at 375° for 8 to 9 minutes. Remove from oven; gently press 1 peanut butter cup into each
cookie to make depression. Cool in pan 10 minutes; remove from pan
and cool on rack. Store in cool place until serving time. Yield: about
3 lf2 dozen cookies.
Michelle Schattner

PEANUT BUTTER SQUARES
Bottom Layer:

Darlene Wellman

3 c. powdered sugar
11h c. peanut butter

CRISPY OATMEAL COOKIES
1 c. butter
:Y• c. brown sugar
1 c. white sugar
2 eggs or 1h c. imitation eggs
1tsp. vanilla

1 stick margarine

Top Layer:

2 c. flour
1 tsp. soda
Y4tsp. salt
2 c. uncooked oatmeal

12 oz. chocolate chips
1 stick margarine

Cream butter. Add sugar gradually. Beat in eggs and vanilla.
Blend in dry ingredients. Drop by spoon on greased cookie sheet.
Bake at 350° for 10 to 12 minutes.

1 tsp. vanilla

Melt butter and peanut butter; add sugar. Put in bottom of a 9
x 13-inch pan. Melt chocolate chips and margarine. Remove from
heat; add vanilla. Spread over bottom layer. Sprinkle with nuts (if
desired). Refrigerate at least 1 hour and remove from refrigerator 15
minutes before cutting.

Connie Cope
Kathy Verbeten

MINIATURE PEANUT BUTTER TREATS
Cookie:
1h c. butter, softened
1h c. brown sugar, packed
1h c. granulated sugar
1 egg
1h c. creamy-style peanut butter

1h tsp. vanilla
1 Y4 c. all-purpose flour
:Y4 tsp. baking soda
1h tsp. salt

-62-

BROWNIES
1 c. flour
Y4 tsp. salt
% tsp. baking powder
1 c. butter

2 c. sugar
4 eggs
:Y4C. cocoa
1 tsp. vanilla

Preheat oven to 350°. Cream together butter, sugar and eggs.
Mix in rest of ingredients. Beat at low speed for 2 minutes. Pour
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;~

CAKES, COOKIES & DESSERTS

batter into greased 9 x 13-inch pan. Bake for 32 minutes or until top
is crusty.
Bonnie Becker

CHOCOLATE SUNDAE BROWNIES

' if

Y2 tsp. baking powder
¥.! tsp. vanilla
1 c. chopped nuts
1 c. plus 1 Tbsp. flour

¥.! c. margarine
1 c. sugar
4 eggs
1 (1 lb.) can Hershey's chocolate
syrup

Frosting:
1 ~c. sugar
1 c. chocolate chips

6 Tbsp. milk
6 Tbsp. margarine

Mix all ingredients; add nuts. Pour over greased brownie pan
10 x 15 x l-inch. Bake at 350° for 20 to 30 minutes. I usually bake for
25 minutes.
Frosting: Boil milk, margarine and sugar just for 30 seconds.
Add chocolate chips.
Simone Liebe

TOFFEE BARS
1c. oleo, softened
1 c. brown sugar
1 egg
2 c. flour

~

c. nuts, chopped
1 tsp. vanilla
1 bag chocolate chips

Cream oleo and brown sugar. Add egg, flour, nuts and vanilla.
Spread thin on cookie sheet. Bake at 350° for 15 minutes. Sprinkle
with chocolate chips as soon as done. Spread chips out with a knife
when soft.

•
..
..
-

CAKES, COOKIES & DESSERTS

Line 12 x 18-inch pan with foil. Put individual soda crackers on
foil. Heat oven to 400°. Mix together margarine and brown sugar.
Boil5 minutes. Pour this over soda crackers. Bake for 5 minutes only.
Remove from oven. Sprinkle chocolate chips on top. Let melt then
spread over top of crackers. Sprinkle with nuts. Refrigerate until
cold. Break in pieces.
Eleanor Stranon

EASY CHOCOLATE CHIP BARS
1 c. brown sugar
1 c. white granulated sugar
2¥.! c. flour
1 tsp. baking powder

1 stick soft margarine
2 eggs
1 c. chocolate chips

Mix together sugar, margarine and eggs. Add flour, baking
powder and chips; mix. Press into 9 x 13-inch pan. Bake at 350° for
20 minutes. Some ovens might require more time.
Jean Schattner

AMISH V2 POUND CAKE
2 c. flour
1¥.! c. sugar
4 eggs at (ro.om temperature)
2 tsp. vanilla
2 tsp. baking powder

1h tsp. salt
1 c. margarine or buHer, softened
1h c. milk
v~ tsp. ground mace*

*May use nutmeg instead. Combine all ingredients at once.
Beat at medium speed for 20 minutes. Pour into well-greased 10-inch
tube pan. Place in cold oven. Set oven temperature to 350°. Bake for
1 hour. Remove from oven. Immediately invert onto a wire rack. Tip
it over. If sticks loosen with sharp knife. Give cake pan a good whack
on counter top. Cool completely. Delicious as is or top slices with fruit
sauce or ice cream.
Kathleen Kreutzer

Terri Witte

DIRT CAKE
TOFFEE BARS
2 sticks margarine
1 c. brown sugar
1 (12 oz.) pkg. chocolate chips

soda crackers
nuts

-64-

8 oz. cream cheese
¥4 c. margarine
1 c. powdered sugar
2 (3 oz.) pkg. French vanilla pudding
(instant)

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c. milk
12 oz. Cool Whip
1 (20 oz.) pkg. Oreo cookies
3¥.!

CAKES, COOKIES & DESSERTS

Mix together the cream cheese (at room temperature) with the
margarine and the powdered sugar. In a separate bowl, mix the pudding with the milk and then add Cool Whip. Combine the two mixtures. Crush cookies in a blender (leave frosting on). Using a new
clay or plastic pot (approximately 9-inches high), place a small plastic
lid in the bottom. Fill with 2-inches of cookie crumbs then Vz the filling, l-inch of crumbs followed by the rest of the pudding mixture.
Top with the rest of the cookie crumbs and put some silk flowers in
the pot. Serve with a hand shovel. You can put "gummy" worms in
or on top of dirt for effect. Refrigerate before serving.
Michelle Schattner

Mix first 3 ingredients in separate bowl. Cream butter and sugar, add eggs and mix well. Add rest of dry ingredients and mix. Add
alternately with coffee mixture. Grease and flour cake pans. Bake at
350° for 25 minutes or until cake tester is dry.
Kris Stratton

PINEAPPLE CAKE
1 Jiffy cake mix (white or yellow)

1 can crushed pineapple
1 large tub Cool Whip

1 pkg. vanilla instant pudding
1 (8 oz.) pkg. Philadelphia cream

cheese

ICE CREAM CUPCAKES
1 box cake mix
24 to 30 ice cream cones

CAKES, COOKIES & DESSERTS

frosting
sprinkles (optional)

Prepare cake mix according to directions. Fill ice cream cones
approximately o/3 full. Place filled cones in a 13 x 9-inch pan and gently place in oven. Bake in a 350° oven for 20 to 25 minutes testing for
doneness with a toothpick in center. Cake will mound slightly. Frost
generously when cool; decorate with sprinkles if desired.

Make cake according to directions. Bake cake in a 13 x 9-inch
pan. Cut down baking time about 10 minutes or until toothpick
comes clean. Make pudding according to directions. With mixer
blend pudding and cream cheese together. Spread on cooled cake.
Drain pineapple. Spread on pudding mixture. Frost with Cool Whip.
Keep refrigerated.
Mrs. Tony Vega

Michelle Schattner

PINEAPPLE CAKE

RHONDA'S RAW APPLE CAKE
4 c. chopped apples
2 c. sugar
2 eggs
1h c. oil
21h c. flour

Cake:

1 tsp. cinnamon

1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts

1 yellow cake mix
1 c. oil
4 eggs, beaten

Cream sugar and oil. Add eggs and apples and mix well. Add dry
ingredients and mix. Grease and flour 13 x 9-inch pan. Bake at 350°
for 40 to 45 minutes or until done. Cool and frost.
Kris Stratton

BABE'S CHOCOLATE CAKE
1fJ c. sugar

1h c. cocoa
1 1/4 c. hot coffee
213 c. butter
1 c. sugar

3 eggs
2 c. flour
1 tsp. baking powder
1h tsp. salt
1h tsp. vanilla

1 (20 oz.) can crushed pineapple
with juice

Frosting:
8 oz. Cool Whip
1 large box vanilla instant pudding

1 (20 oz.) can crushed pineapple
with juice

Grease and flour 9 x 13-inch cake pan. Mix all cake ingredients.
Pour into pan. Bake at 350° for 35 to 40 minutes. Cool completely.
For frosting: Mix pineapple and juice with pudding mix until
pudding is dissolved. Fold in Cool Whip. Spread on cooled cake.
Note: Cake can be left in the pan and frosted or removed onto
serving plate and frosted on top and sides.
Vicky Baumeister

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

STRAWBERRY SHORTCUT CAKE
1 c. miniature marshmallows
2 c. sliced sweetened strawberries
1 small pkg. strawberry Jell-0
2 Y4 c. flour
11h c. sugar
Y2 c. shortening

3 tsp. baking powder
Y2 tsp. salt
1 c. milk
1 tsp. vanilla
3 eggs

Grease a 13 x 9-inch cake pan. Sprinkle marshmallows on bottom. Combine thawed (if frozen) strawberries and dry Jell-0; set
aside. In large bowl mix shortening, sugar, eggs and vanilla. Add
milk and rest of ingredients. Beat for at least 3 minutes. Pour batter
evenly over marshmallows. Spoon strawberry mixture on top of batter. Bake in 350° oven for 55 to 60 minutes. When done strawberries
will be on bottom. Serve with whipped cream.

Measure into mixing bowl first 7 ingredients. Blend by hand.
Stir in baking powder. Add egg, yolk, ~~cup milk and vanilla. Blend
by hand or mixer (medium speed) for 2 minutes. Fill one half full,
medium cupcake pans which have been rubbed with Crisco and dusted with flour. Bake in 375o oven for 15 to 20 minutes. When cool, ice
with your favorite icing. Decorate with whole or finely chopped nuts,
if desired.
Jan Hahn

TURTLE CAKE
1 German chocolate cake mix

Y2 c. Eagle Brand milk

1 (14 oz.) pkg. Kraft caramels
¥4 c. oleo

1 c. pecans, chopped
1 c. chocolate chips

Beverly Becker

SNICKER CAKE
'h c. milk

1 German chocolate cake mix
1 bag Kraft caramels
Y2 c. butter

:Y4 c. milk chocolate chips
1 c. chopped peanuts

Prepare cake as directed. Pour 1/z batter in a 9 x 13-inch greased
cake pan. Bake at 350° for 15 minutes. Melt caramels with milk and
oleo in double boiler; mix well. Pour over cooled cake. Sprinkle with
pecans and chocolate chips. Pour remaining batter over all. Bake 20
minutes. Cool. Dust with powdered sugar or else Cool Whip.
Darlene Wellman

Frosting:
1 pkg. instant chocolate pudding
1 c. cold milk

3 Y2 c. Cool Whip

OATMEAL CAKE

Grease and flour 9 x 13-inch pan. Mix cake mix as directed on
box. Pour ¥2 of the mix in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with butter and milk. Pour over baked cake.
Sprinkle chocolate chips and peanuts on cake. Pour other 1/z of cake
mix over cake and bake at 350° for 15 to 20 minutes. Let cool and put
Frosting on.
Mix Frosting ingredients: Beat milk and pudding together on
slow for 1 minute and fold in Cool Whip. Frost cake.
Kathy Morris

COCOA CUPCAKES
1 Y2 c. sifted flour
1 1/4 c. sugar
Y2 c. cocoa
1 tsp. salt
11sp. soda
213 c. Crisco

2h c. milk

:Y4 tsp. baking powder
1 egg
1 egg yolk
V3 c. milk
1 tsp. vanilla

1 c. oatmeal, quick cooking
1 Y2 c. boiling water
1 stick butter
2 eggs, beaten
1 c. brown sugar

1 c. white sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 V. c. flour

Topping:
1 stick butter
3 Tbsp. milk
1 c. brown sugar

1 c. flaked coconut
Y2 c. chopped walnuts

Combine oatmeal and boiling water. Let stand 10 minutes. Add
butter, let stand 10 minutes longer. Add eggs, sugars, vanilla, baking
soda, cinnamon and flour. Mix together and bake at 350° in 9 x 13inch pan for 30 minutes. While cake is baking melt 1 stick butter, add
milk and brown sugar. Cook 3 minutes on low heat. Add coconut and
walnuts. Spread on cake while hot. Put in 350° oven for 5 minutes or
so to brown.
Jan Hahn

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

SHEET PAN CAKE
2 eggs, slightly beaten
1h c. sour milk or buHermilk
V2 tsp. baking soda
1 tsp. vanilla

2 c. sugar
2 c. flour
2 slicks oleo
4 Tbsp. cocoa
1 c. water

Frosting:
1 slick butter or margarine

~

4 Tbsp. cocoa

1 box powdered sugar

c. milk

In mixing bowl stir sugar and flour. In small pan bring to boil
oleo, cocoa and water. Pour over sugar and flour mixture. Add eggs
and sour milk or buttermilk, baking soda and vanilla. Beat extra
good. Pour in 11 x 15 x 1/z-inch cookie sheet.
Frosting: Bring first 3 ingredients to rapid boil. Add powdered
sugar. Mix with beater until smooth. Pour over cake while hot.
Jean Oertel

VEGETARIAN CHOCOLATE CARROT CAKE
1 ¥.1 c. packed finely grated carrots
:Y4 c. sugar or fructose
~ c. canota oil
1 c. boiling water
1 tap. vanilla

2 c. whole wheat flour
\11 c. unsweetened cocoa powder
¥.1 tsp. cinnamon
1 ¥.1 tsp. baking powder
1h lsp. salt

Grease and flour two 8 or 9-inch round baking pans. In mixer
bowl combine flour, wheat germ, baking powder, soda, salt and cinnamon. Add honey, margarine or butter, molasses and vanilla. Beat
with electric mixer on low speed until combined. Add eggs, one at a
time, beating well after each addition. Stir in carrots and nuts. Pour
into prepared pans. Bake in 350o oven for 30 to 35 minutes or until a
toothpick inserted near center comes out clean. Coo] on wire racks 10
minutes. Remove cake from pans. Cool completely. Frost. Makes 12
servings.
Sandra Greil

BLACK FOREST CAKE
1 chocolate cake mix

1 c. cherry pie filling

Pudding Frosting:
1 c. whipped topping

1 pkg. vanilla instant pudding

Mix chocolate cake mix following directions on box. Fold in
cherry pie filling until blended. Pour into greased and floured 13 x
9-inch pan. Bake at 350° for 50 minutes at least. Bake until toothpick
inserted in center comes out clean. Make vanilla pudding according
to package. Add whipped topping and continue to beat until thick.
Use to frost cooled cake. Refrigerate leftovers.
Lance Lafler's Mom

BLACK FOREST CAKE
In a large bowl combine carrots, sugar and oil. Pour boiling
water over mixture. In a separate bowl combine remaining ingredients. Add to carrot mixture and mix well. Pour batter into a nonstick
or lightly oiled 8-inch square pan. Bake for 35 to 45 minutes.
Variation: Substitute zucchini for carrots.
Annie Berzack

1 box devil's food cake mix
1 (21 oz.) can cherry pie filling

1 (8 oz.} tub Cool Whip

Mix cake according to directions on box. Bake in Bundt pan
(according to box). Cool cake in pan about 15 minutes. Remove from
pan and cool completely. Slice cake horizontally into 3 layers. Put
bottom (largest) section on plate. Layer with Cool Whip, then cherries. Repeat with other 2 layers. Keep in refrigerator.

WHOLE WHEAT CARROT CAKE
2 c. whole wheat flour
1 Tbsp. toasted wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 V4c. honey

1h c. margarine, melted
1 tsp. molasses
1 tsp. vanilla
4 eggs
3 c. finely shredded carrots
1 c. chopped nuts
cream cheese frosting

-70-

Vicky Baumeister

PUMPKIN SPICE CAKE
1 (15 oz.) can pumpkin
3 eggs, beaten
1 c. white or brown sugar
1h tsp. salt
1 tsp. cinnamon
1/.a tsp. ground cloves

146392

Y4 tsp. nutmeg
Y4 tsp. ginger
1 c. evaporated milk
spice cake mix
1 Y4 c. melted butler
1h c. to 1 c. chopped nuts

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

Mix first 9 ingredients as for a pumpkin pie. Pour into 9 x 13inch pan. Sprinkle dry spice cake mix evenly over the top. Drizzle
melted butter over cake mix and sprinkle nuts on top. Bake at 350°
for 40 to 45 minutes or until knife inserted comes out clean. Serve
topped with whipped cream, if desired.

Graham Cracker Crust:
V3 c. sugar
1 tsp. cinnamon

1ft c. melted margarine
18 graham crackers

Mix together four ingredients for graham cracker crust. Line
pan with crust, save some for topping (114 cup). Dissolve lemon jello
in 1 cup hot water. Soften cream cheese and addjeJlo. Whip Milnot
stiff. Fold into jello mixture. Pour over crust. Refrigerate several
hours even overnight. Top with leftover crumbs.

Kris Stratton

PUMPKIN CAKE
Cake:

Becky Cilley

~

2 c. pumpkin
1 ~sticks oleo, melted
2 c. sugar
2 c. flour

tsp. cinnamon
4 eggs
2 tsp. baking powder
1 tsp. baking soda

PETITE CHERRY CHEESECAKES
1 c. vanilla wafer crumbs
3 to 4 Tbsp. butter, melted
1 (8 oz.) pkg. cream cheese,
softened
1fJ c. sugar

Frosting:
3 ~ c. powdered sugar
8 oz. softened cream cheese

c. soft oleo
1 ~ tsp. vanilla

~

Beat oleo and sugar. Add pumpkin and eggs. Beat until smooth.
Add dry ingredients. Pour into greased and floured sheet pan with
high sides. Bake at 325° for 25 minutes.
Frosting: Combine ingredients. Beat until creamy.

1 egg
2 tsp. lemon juice
~ tsp. vanilla
1 can red cherries, undrained (pie
filling)

Line 12 muffin tins with paper. Combine cookie crumbs and
melted butter. Spoon about 1 tablespoon crumbs into each cup and
press gently. Beat cream cheese with sugar, egg, lemon juice and
vanilla until smooth. Spoon into shells. Bake at 375° for 15 minutes.
Cool and spoon cherries over cheesecakes. Chill thoroughly.

Bob Witte

NO-BAKE CHEESE CAKE
1 graham cracker pie crust
1 (8 oz.) pkg. cream cheese,
softened
1fJ c. sugar

Denise Englehardt

1 c. (~ pt.) sour cream
2 tsp. vanilla
1 (8 oz.) container Cool Whip
fresh strawberries

Beat cheese until smooth. Gradually beat in sugar, sour cream
and vanilla. Fold in whipped topping. Blend well. Spoon into crust.
Chill until set, about 4 hours. Garnish with fresh strawberries or any
topping you enjoy.
Simone Liebe

CHEESE CAKE
(Light and Fluffy)
1 pkg. lemon jello
1 ~ pkg. cream cheese (12 oz.)
~c. sugar

1 tsp. vanilla
1 can Milnot

BANANA SPLIT TORTE

l

2 c. graham cracker crumbs
1 stick butter or oleo, melted
2 c. powdered sugar
2 sticks butter or oleo
2 eggs

3 to 4 bananas
1 large can crushed pineapple
4 oz. Cool Whip
chopped cherries
pecans

Combine butter and graham cracker crumbs. Press into 13 x
9-inch pan. Combine sugar, 2 sticks butter and eggs. Beat for 15 minutes and no less! Spread over crust. Slice bananas and spread over filling. Spread crushed pineapple (well drained) over bananas. Be sure
and seal all around. Spread with 9 ounces Cool Whip over pineapple.
Sprinkle chopped cherries and pecans over top. Refrigerate overnight or at least 6 hours.
Eleanor Stratton

-72-

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

BUTTERED PECAN TORTE
1 qt. soft butter pecan ice cream
1 large tub (9 oz.) soft Cool Whip

40 Ritz crackers, crushed
:Y4 c. melted butter
2 pkg. (3 :Y4 oz.) instant French
vanilla pudding
11h c. milk

1 pkg. Heath bar bits or 3 large
Heath bars, crushed

Combine cracker crumbs with melted butter. Reserve V2 cup.
Place remainder in bottom of9 x 13-inch pan. Combine pudding with
milk beating for 2 minutes. Then add softened ice cream. Spread
pudding mixture on cracker crumbs. Top with Cool Whip. Sprinkle
reserved crumbs on top and then with crushed Heath bars. Put in
freezer to set. Take out about 15 minutes to 30 minutes before serving. Yield: 15 servings.
Winnie Roenfanz

OREO FREEZER TORTE
20 Oreo cookies, crushed
¥.! c. oleo, melted
¥2 gal. (or more) vanilla ice cream,
softened*

2 sq. Nestle Choco Bake
1h c. sugar
1 Tbsp. oleo
1 small can evaporated milk

*We have used different flavored ice cream, our favorite being
Borden's New York vanilla.
Combine cookies and oleo. Press into bottom of9 x 13-inch pan
for freezer. Freeze. Spread ice cream over cookie crust. Freeze.
Combine Choco Bake, sugar, oleo and milk. Cook until thick, stirring
often. Cool. Spread over ice cream. Freeze.
Terri Witte

LEMON CREAM CHEESE TORTE
Crust:
2 c. flour
1 c. margarine, melted

1 c. walnuts, chopped

Filling:
2 c. Cool Whip
16 oz. cream cheese

2 c. powdered sugar
1 large can lemon pie filling

Mix together flour, margarine and nuts. Press on bottom of i3
x 9-inch pan. Bake at 350° until lightly brown. In glass bowl mix Cool
Whip, cream cheese and powdered sugar together. Beat on high until
smooth and creamy. Spread over cooled crust. Spread lemon filling
over. Sprinkle with chopped nuts for color, if desired. Refrigerate
and serve.
Renae D. Wolf

SNOWBALLS
1 c. (6 oz.) chocolate chips
c. evaporated milk
1 Y4 c. powdered sugar

1h c. chopped walnuts
1 ¥.! c. flaked coconut

1f.z

In saucepan over low heat combine evaporated milk and chocolate chips. Stir until melted. Remove from heat. Stir in powdered
sugar and nuts. Chilll/2 hour. Form into l-inch balls and roll in coconut. Makes about 30.
Mary Larry

APPLE SQUARES
21f.z c. flour
¥2 tsp. salt
2 Tbsp. sugar
1 c. shortening
2 egg yolks
milk

6 or more apples
1 V. c. sugar (or less)
1 tsp. cinnamon
Va tsp. salt
1 c. cornflakes
2 egg whites

Mix the first four ingredients like you would pie crusts. Put the
egg yolks in a cup and add enough milk to make o/3 cup total. Beat to
blend with a fork and add to the pie crust mixture. Slice six or more
apples as you would for pie. Stir the sugar, cinnamon and salt into
the apples. Roll half of the dough and put into bottom of 9 x 13-inch
pan. Then crumble cornflakes and spread over dough. Add apple mixture. Roll out the remainder of the dough and put on top. Beat the
egg whites until stiff and spread over crust. Bake at 400° for 30 to 35
minutes. While hot, dribble powdered sugar icing over the bars.
Judy Meyer

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146392

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i::

CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

APPLE KUKEN
1 pkg. yellow cake mix
Y2 c. margarine (stick)

1 c. apple pie filling

greased pan. Sprinkle topping evenly over filling. Bake, uncovered,
at 375° for 35 minutes. Serve warm with vanilla ice cream.
For Apple Crisp substitute peeled, sliced apples in place of
rhubarb.

Variations:

Jan Hahn

1 pkg. chocolate cake mix
1 c. cherry pie filling
"Bakers Cheese"

1 c. sour cream
1 egg

RHUBARB CRUNCH

In 13 x 9-inch cake pan mix cake mix and 1/2 cup margarine until
crumbly. Lightly pat into bottom of pan. Bake at 350° for 15 minutes.
Spread apple pie filling over crust. Mix egg and sour cream in small
bowl. Drizzle over apple pie filling. Bake at 350° for 15 to 20 minutes
until Bakers Cheese has set.
Lance Lafler's Mom

APPLE CRISP
2 cans apple pie filling
11fJ c. brown sugar, packed
1 c. flour

1 c. oats
1 Y2 tsp. cinnamon
213 c. softened margarine

Grease 13x 9-inchcake pan. Pour apple pie filling into pan. Mix
remaining ingredients thoroughly. Sprinkle over apples. Bake at
375° for 30 minutes until topping is brown. Serve warm with ice
cream or whipped topping.
Lance Lafler's Mom

4 c. rhubarb
1 c. sugar
2 Tbsp. flour
2 Tbsp. butter
1 c. sugar

1 c. sifted flour
1 tsp. baking powder
Y4 tsp. salt
1 large egg, beaten

Cut rhubarb into Vz-inch pieces. Sift sugar plus flour together
and mix with rhubarb. Pour into 8 or 9-inch pan. Dot with butter.
Sift together remaining sugar and flour with salt and baking powder
and stir in beaten egg. Mixture should be crumbly. Sprinkle over rhubarb and shake pan a little. Bake at 350° for 40 minutes or until top
is brown.
Kris Stratton

RHUBARB CRUNCH
1 c. sifted flour
uncooked oatmeal
1 c. packed brown sugar
Y2 c. melted buHer
1 tsp. cinnamon

4 c. diced rhubarb
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla

=¥'4 c.

FRESH RHUBARB CRISP
Topping:
1 c. flour
Y2 c. raw rolled oats

1 c. brown sugar
Y2 c. melted buHer

Combine first 5 ingredients and mix until crumbly. Press 1/2 of
crumbles into 9 x 9-inch greased pan. Cover with rhubarb. Combine
sugar, cornstarch and add water and vanilla. Cook until thick and
clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350°
for 1 hour.

Filling:
4 c. rhubarb (1.1.!-inch pieces)
1 c. sugar
Y4 c. flour

Kathy Verbeten

Y2 tsp. cinnamon
Y2 c. water

Combine flour, oats, brown sugar and stir in butter with a fork
to make a crumbly mixture. Mix filling well and put in lightly

-76-

APPLES AND DUMPLINGS
2 eggs
Y4 c. water (plus a little more)
2 c. flour (a little less)

146392

apples
Y41b. oleo
3 Tbsp. sugar

-77-

CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

Break eggs up with fork. Add water and flour. Mix together
until flour disappears. Drop by teaspoonfuls into boiling salted
water. Peel and slice large frying pan of apples. Simmer in oleo. Add
sugar. When apples are soft add drained dumplings and simmer to
blend flavors.

Bring to boil the milk and water, add rice. Cover and simmer
about 1 hour.
Bob Witte

Terri Witte

CHERRY DELIGHT
21.3 c. milk, scalded

1h tsp. salt
4 egg yolks
1 c. butter or margarine
4 c. flour
2 to 3 cans cherry pie filling

Y4 c. sugar
1 pkg. yeast
Y4 c. warm water
1 tsp. vanilla

Icing:
3 Tbsp. melted butter
1 Tbsp. milk
1 tsp. vanilla

1 stick margarine
8 slices bread, toasted
2 eggs

1h c. sugar
2 Tbsp. flour
1 large can crushed pineapple

Cube toasted bread, add to melted margarine. Stir until all
bread has been covered with margarine. Beat eggs, add sugar with
flour, add pineapple. Put in greased casserole dish. Put buttered
toasted cubes on top. Bake at 350° for V2 hour.

powdered sugar to desired
consistency

Cut butter into flour like pie crust. Add salt and sugar to scalded milk. Let cool to lukewarm. Add yeast dissolved in l/4 cup warm
water, egg yolks and vanilla to milk mixture. Add milk and yeast mixture to flour. Roll crust on floured surface. Put in greased cookie
sheet. Add filling and top crust. Let rise one hour. Bake at 350°. Ice
while warm.
Beth Havron

MOCK ECLAIRS
3 c. mtlk
3 pkg. instant vanilla pudding
8 oz. Cool Whip

Eleanor Stratton

1-2-3 ICE CREAM
1 c. W• c. works better) sugar
2 c. powdered milk

3 c. water

Mix three ingredients together. Add coloring, flavoring and
chips. Freeze in metal container. Cut into chunks and beat with
mixer. Put back into metal container and freeze again overnight.
Flavors you may use: chocolate chips, maple, walnut, mint,
chocolate and vanilla.

1 box graham crackers
1 can chocolate frosting

Beat milk and pudding, add Cool Whip. Layer graham crackers
and pudding. Beginning and ending with graham crackers. Top with
chocolate frosting. Refrigerate overnight.
Renae D. Wolf

RICE PUDDING
3c.milk
3 c. water
1 c. rice (not quick rice)

BAKED PINEAPPLE

cinnamon
sugar (brown or white) to taste
butter

Sandra Greif

IMPOSSIBLE PUMPKIN PIE
3eggs

1 c. pumpkin
Y4 tsp. ginger
1 tsp. cinnamon
% c. Bisquick

21.3 c. brown sugar

3 Tbsp. butter
1 c. milk

Put all ingredients in blender. Blend for 30 seconds. Pour into
10-inch greased pie dish. Bake at 350° for 40 minutes. Makes own
crust.
Beverly Becker

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146392

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~i-

CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

PEANUT BUTTER PIE

FRESH STRAWBERRY PIE

¥4 c. chocolate chips

1 (8 oz.) cream cheese

1 stick butter
1h c. sugar
1 egg

1h c. peanut butter

1 ql. fresh strawberries
1 baked graham cracker crust
1 c. water

1 c. powdered sugar

1 egg

¥• tsp. vanilla

Crust: Melt chocolate chips. Beat butter, add sugar. Beat well
add egg. Whip until fluffY. Add melted chocolate chips. Beat 3 minutes, add vanilla. Grease an aluminum pie pan or line with wax
paper. Take Vz of chocolate mixture, spread on bottom of pan. Put in
refrigerator to set and touch up with chocolate, if needed.
Filling: Beat cream cheese, add peanut butter, egg and powdered sugar. Beat 3 minutes. Put filling in chocolate pie crust. Put
in refrigerator or freeze until set. Then spread rest of chocolate filling
on top. Freeze until ready to eat. Will keep for months in freezer bag.
Eleanor Stratton

1h c. milk
12 oz. whipped topping

1h c. peanut butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Put fresh strawberries into crust. Mash some berries into
water, add red food coloring. Mix sugar with cornstarch. Mix into
water and cook well on low heat. Add almond flavoring. Pour over
hot sauce. Cool. Serve with whipped cream.
For fresh blueberry pie add 1 teaspoon lemon juice and 1!2 teaspoon cinnamon.
Jan Hahn

COCONUT CREAM PIE WITH GRAHAM CRACKER
CRUST
1h c. sugar
Vz tsp. salt
3 1h Tbsp. cornstarch
21h c. milk

PEANUT BUTTER PIE

1 c. sugar

2 Tbsp. cornstarch
1 tsp. almond flavoring

3 egg yolks
1 lsp. vanilla
1 Tbsp. butter

Meringue:

graham cracker crust

3 egg whites

Blend together well peanut butter, cream cheese, sugar and
milk. Fold in whipped topping. Spoon into crust. Freeze and keep
frozen until serving.

4 Tbsp. sugar

1h c. flaked coconut

Crust:

Ruby Sharp

20 sq. graham crackers, rolled fine
Y4 c. sugar

BANANA CREAM PIE
1 banana
2 pkg. vanilla instant pudding or pie
filling

21h c. milk
2 c. thawed Cool Whip
1 baked graham cracker crust

Slice banana into pie shell. Prepare pie filling mix as directed
on package for pie using 2 :Yz cups milk. Fold in Vz cup Cool Whip and
pour over banana in shell. Chill at least 3 hours. Top with remaining
Cool Whip.

Y4 c. soft butter

Combine sugar, salt and cornstarch with hot milk. Cook over
low heat until slightly thickened. Beat egg yolks, add a little hot milk
mixture and return to heat with first mixture, stirring constantly.
When thick remove from heat. Add vanilla and butter. Pour into
baked graham cracker crust. Top with meringue.
Meringue: Beat egg whites, add sugar gradually until stiff.
Sprinkle with coconut. Brown in 325° oven about 15 minutes.
Crust: Mix ingredients, press into pie plate. Bake at 375° for 8
minutes.

Jan Hahn
Jan Hahn

-80-

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CAKES, COOKIES & DESSERTS

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3 c. multi-colored tiny
marshmallows
3/4 c. chopped walnuts

1 c. chocolate chips
Y4 c. margarine or butter

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1 c. chocolate chips
1 small sq. paraffin

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Place first 3 ingredients in a large Dutch oven. Bring to boil;
boil at 300° at a low heat, probably will take about 45 minutes to 1
hour. Watch carefully. When it reaches 300°, take off heat. Add baking soda. It will foam and rise rapidly. Pour into greased 8 x 8-inch
pan. Do not put down; just pour. Cool. Break into whatever size
chunks you wish. It should have lots of air bubbles inside. Dip into
chocolate chips which have been melted with 1 square paraffin. (The
paraffin will make it shine.) Drop candy onto waxed paper to cool.

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1 c. brown sugar
2 Tbsp. vinegar
1 c. light Karo syrup

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In large saucepan over low heat melt chocolate chips and margarine. Remove from heat and cool for 15 minutes. Stir in marshmallows and l/4 cup of the nuts. Divide mixture in half. Shape into a log
about 1 l/2-inch in diameter. Roll in remaining nuts. Wrap in waxed
paper or plastic wrap and chill at least 1 hour. Unwrap and cut
in l/2-inch slices. Makes approximately 2 dozen.

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l
Frozen gravies or sauces may be a little
thicker after thawing than when they
were freshly made. Adding a little
appropriate liquid - milk, broth,
bouillon or wine- will thin them to the
desired consistency.
For extra juicy, extra nutritious ham·
burgers, add 14 cup evaporatedmilk
per pound of meat before shaping.
To ripen green pears, just place 2 or 3
in a brown bag, loosely closed, and
store at room temperature out of di·
rect sunlight.
In making pickles, use white vinegar to
make clear pickles and coarse salt
which comes in 5 pound bags. This is
not rock salt. Avoid using iodized salt
for pickle making. Most pickles are
better if allowed to stand six weeks
before using.
Lemon gelatine dissolved in 2 cups
of hot apricot nectar with 1 teaspoon of
grated lemon added for zip makes a
perfect base for jellied fruit salad.
Put a tablespoon of butler in the water
when cooking rice, dried beans, macaroni, to keep it from boiling over. Always
run cold water over it when done to get
the starch out. Reheat over hot water,
if necessary.
A pair of scissors (not the fowl kindthey are heavy and awkward to handle)
fine for slivering celery, onion, meats,
and cheese.
I'/ever put a cover on anything that is

cooked in milk unless you want to spend
hours cleaning up the stove when it
boils over.
Anything that grows under the ground
start off in cold water- potatoes, beets,
carrots, etc. Anything that grows above
ground, start off in boiling waterEnglish peas, greens, beans, etc.
To clean aluminum pots when they are
stained dark, merely boil with a little
cream of tartar, vinegar or acid foods.
Baking powder will remove tea or coffee
stains from china pots or cups.

Learn where your fuse box and master
cut-off switch is. if you know where the
lever is to pull you can always cut the
cWTent off until a service man can come.
Canned cream soups make excellent
sauces for vegetables, fish, etc. Celery
with lobster, black bean or onion with
cauliflower, tomato with lamb chops.

Slip your hand inside a waxed sandwich
bag and you have a perfect mitt for
greasing your baking pans and casserole dishes.

BEVERAGES, MICROWAVE & MISCELLANEOUS
PINEAPPLE-BANANA DRINK
2 c. sugar
2 qt. water
48 oz. pineapple juice

1f.1 c. lemon juice
11f.l c. orange juice
1 c. mashed bananas

Put water and sugar together, heat until sugaris dissolved. Mix
all ingredients together. Pour into dish and freeze.
To serve cut in small squares and place in punch bowl and pour
ginger ale or Sprite over the top.

To reheat roast, wrap in aluminum foil
and heat in a slow oven.

Cheri Small

Hard boiled eggs will peel easily when
cracked and placed in cold water immediately after taking out of the hot water.
You can cut a meringue pie cleanly by
coating both sides of the knife lightly
with butter.
When recipe calls for adding raw eggs
to hot mixture, always begin by adding
a small amount of hot mixture to the
beaten eggs slowly to avoid curdling.
To remove fish odor from hands, utensils and dish cloths, use one teaspoon
baking soda to quart of water.
To keep icings moist and to prevent
cracking, add a pinch of baking soda to
the icing.

SUNRISE COOLER
3 c. cranberry-apple drink
1 Tbsp. honey
3-inch stick cinnamon

When rolling cooky dough, sprinkle
board with powdered sugar instead
of flour. Too much flour makes the
dough heavy. When freezing cookies
with a frosting, place them in freezer
unwrapped for about 2 hours - then
wrap without worrying about them
sticking together.

2 c. peach nectar, chilled

In saucepan combine cranberry-apple drink, honey, cinnamon,
cloves and ginger. Cook over low heat for 30 minutes. Cover and
refrigerate at least several hours or up to 2 weeks.
Before serving stir cranberry-apple drink mixture. Remove
doves and cinnamon stick. Pour cranberry-apple drink mixture into
four tall glasses. Carefully pour chilled peach nectar down the sides
of the glasses. Do not mix. Juices should form two layers. Makes 4
(10 ounce) servings.
Cheri Small

If soup tastes very salty, a raw piece
of potato placed in the pot will absorb
the salt.
Pour water into mold and then drain
before pouring in mixture to be chilled.
Will come out of mold easier.

!4 tsp. whole cloves
1AJ tsp. ground ginger

EGG NOG PUNCH
ice cream
equal portions egg nog and while
soda

nutmeg

Mix all ingredients together and serve.
Paul Oertel
146392

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BEVERAGES, MICROWAVE & MISCELLANEOUS
BEVERAGES, MICROWAVE & MISCELLANEOUS

ZIPPY EGGNOG

Mix thoroughly.
Store. Add Y3 cup of mix to each cup and pour
hot water to fill.

2 tsp. ground nutmeg
1 c. water
1 c. eggnog mix
1 c. ice cubes

1 (3 qt.) pkg. nonfat dry milk powder
2 (3 oz.) pkg no-bake custard mix
1 (6 oz.) jar powdered nondairy

creamer

Cheri Small

Combine milk powder, dry custard mix, nondairy creamer and
nutmeg. Stir in an airtight container.
Before serving in blender place water and egg nog mix. Cover,
blend smooth. Add ice cubes, one at a time; blend until slushy.
Serves 6.
Cheri Small

PERCOLATOR PUNCH
11h qt. cranberry juice

Y2 tsp. salt
4 cinnamon sticks
1 V2 tsp. whole cloves

2 qt. apple juice

V2 c. brown sugar

Pour juice into 30 cup percolator. Place remaining ingredients
into basket. Let perk, remove basket. Serve.
Simone Liebe

STRAWBERRY SHAKE
1 c. almond milk
2 frozen bananas
6 frozen strawberries
fresh almond milk

RUSSIAN TEA MIX

1 c. cold water
Y4 c. raw almonds
2 tsp. maple syrup

1 Y4

Make almond milk as directed. Add other ingredients and
blend at high speed until of shake consistency. Put almond milk, cold
water, almonds and maple syrup in blender. Run at high speed 2 or
3 minutes. (Blanched almonds are needed.) A good substitute for
dairy shakes. Good source of calcium. Dates may be used instead of
strawberries. Other berries may be used too.

c. Tang
Wyler's lemonade (powder to make
1 ql.) optional
2f.J c. instant tea

V2 c. sugar
1f.! tsp. ground cinnamon
1/4 tsp. ground cloves

Combine all ingredients and stir well. Put in airtight container.
Stores well for long periods of time. Use 2 to 3 teaspoons per glass.
Serve hot or cold. I prefer hot.
Terri Wine
Renea D. Wolf

Virginia Minor

SPARKLING APPLE SANGRIA
ORANGE JULIUS
% c. frozen orange juice concentrate

i1l c. water
i1l c. milk

i1l tsp. vanilla
V4 c. sugar
6 ice cubes

Blend ingredients together until smooth in blender. Makes a
great non-alcoholic drink for special occasions. Serve it in your good
stem ware.
Denise Engelhardt

INSTANT HOT CHOCOLATE
1 (20 qt. size) dry milk
1 (2 lb.) instant Nestle chocolate

1 to 1 Y2 lb. coffee creamer
2 c. sugar

2 medium oranges
2 medium lemons
1/4 c. sugar
1/4 tsp. cinnamon
1 (6 oz.) can frozen apple juice
concentrate, thawed

1 (25 oz.) bottle sparkling apple
cider, well chilled
2 c. (or more) sparkling water or
7-Up

Squeeze and reserve juice from 1 orange. Cut second orange
into slices. Squeeze and reserve juice from llemon. Cut second lemon into slices. Place orange and lemon slices in bottom oflarge pitcher or punch bowl. Sprinkle with sugar and cinnamon. Using wooden
spoon crush the fruit and sugar. Blend in reserved citrus juice and
apple juice concentrate. Stir in apple cider. Add sparkling water to
taste. Serve immediately. Makes 8 (6 ounce) servings.
Vicky Baumeister

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146392

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BEVERAGES, MICROWAVE & MISCELLANEOUS
BEVERAGES, MICROWAVE & MISCELLANEOUS

WHITE CHRISTMAS

MICROWAVE CARAMEL CORN

1 Y4 c. sugar
1 pt. milk (2 c.)

juice of 2 lemons
2 Tbsp. lemon extract

16 c. popped corn
1 c. brown sugar
Y4 c. light corn syrup

Beat lemon juice, lemon extract and sugar very well. Add milk.
Store in refrigerator. Fill 1/4 of glass with mixture. Add white soda
when ready to serve.
Terri Witte

HOT FUDGE SAUCE
(Microwave)
¥.!c. sugar
3 Tbsp. cocoa
1 ¥.! Tbsp. cornstarch
dash of salt

%c. margarine
1 tsp. salt
1h tsp. baking soda

Hot air popper works best rather than oil type.
Mix in glass bowl brown sugar, syrup, salt and butter. Microwave 2 minutes on High. Stir, microwave 1 minute. Stir, microwave
1 minute. Stir and add soda. Stir and pour over popcorn in a large
paper bag. Fold bag down. Microwave 1 minute, shake. Microwave
1 minute, shake. Microwave 30 seconds. Shake; 30 seconds shake.
Pour on baking sheets, press flat. Let cool. Break apart and store in
airtight canister. Keeps well.

¥.!c. water
2 Tbsp. buHer
1 tsp. vanilla

Renae D. Wolf

CARAMEL CORN

Combine sugar, cocoa, cornstarch, salt and water in a 2 cup
measure. Microwave on High for 1 :Yz minutes, stirring halfway.
Blend in butter, cook for another 1 :Yz minutes, stirring twice. Add
vanilla, beat well.
Denise Engelhardt

1h c. margarine
1 c. brown sugar
Y4 c. white corn syrup

6 qt. popped corn
pinch of baking soda

Combine margarine, brown sugar and corn syrup in a small
saucepan. Stir and bring to a boil. Bring to hard rolling boil, for 1
minute. Stir constantly. Remove from heat. Add baking soda. Beat
well. Pour over corn. Mix lightly to cover corn.
Elizabeth Baumeister

MICROWAVE SPAGHETTI BOLOGNESE
11b. lean ground beef
¥.! c. chopped onion
2 cloves garlic, minced
1 can (28 oz.) tomatoes
2 (6 oz.) cans tomato paste
2tsp.salt

CARAMEL CORN

2 tsp. oregano
Y4tsp. basil
Y4 tsp. thyme
Ya tsp. pepper
cooked spaghetti

1 c. buHer
2 c. brown sugar
¥.! tsp. salt
1h c. white Karo syrup

Crumble beef into 3 quart microwave-proof dish. Add onions
and garlic. Cook in microwave on High for 5 minutes or until done.
Drain fat. Stir to break up meat. Add remaining ingredients except
spaghetti. Cut tomatoes into small pieces with wooden spoon. Cook,
covered on Bake 25 to 30 minutes or until mixture is well blended and
slightly thickened. Let stand 5 minutes. Serve over hot cooked
spaghetti.
Bob Witte

-86-

1 tsp. vanilla
Y2 tsp. baking soda
10 qt. popped corn

Mix, stir and cook 5 minutes. Add vanilla, baking soda, mix and
pour over popped corn. Spread on cookie sheets and bake at 200° for
1 hour. Stir every 20 minutes.
Kris Stratton

PEANUT-BUTTER POPCORN
2 qt. popped popcorn
%c. sugar
1h c. light corn syrup or honey

146392

¥.! c. chunky peanut butter
1h tsp. vanilla

-87-

!IP11'""------·-;<~'

BEVERAGES, MICROWAVE & MISCELLANEOUS

Cook sugar and corn syrup (or honey) to a rolling boil. Remove
from heat and add the peanut butter and vanilla, mix well. Then pour
over popcorn, stirring to coat the popcorn. This can be formed into
balls, if desired.

together than front to form smile. One apple cut in 8 slices makes 4
smiles. Serve right away.
Christina Lynn Wolf

Kathy Verbeten

APPLE SANTA
1 large apple
5 toothpicks
5 marshmallows
coconut sprinkles

FLAKY GRANOLA
1 tsp. nutmeg
:Y4 to 1 c. buHer, melted
1 tsp. vanilla

9 c. oatmeal
:Y4 c. sugar
1 Tbsp. cinnamon

Kathy Kreutzer

PEANUT HONEY SNACK 'N SMACKS
2 Tbsp. dry cereal, unsweetened
1 tsp. honey

Put 2 tablespoons of dry cereal on wax paper, crush with rolling
pin; set aside. Put powdered milk and honey in a small bowl. Add
peanut butter and mix well. Take small amounts in a teaspoon, roll
in balls. Add more powdered milk if gooey. Roll balls in crushed cereal
and then eat.
Christina Lynn Wolf

APPLE SMILES
red apple, cored and sliced
peanut buHer

tiny marshmallows

red hots
raisins
frosting
gumdrops

Put two toothpicks at the bottom for the two legs. Put two
marshmallows on bottom of toothpicks, place two toothpicks on sides
for the arms, place 2 marshmallows on toothpicks. Put 1 toothpick
on top of apple. Slide one marshmallow onto this toothpick. Place
gumdrop on top of marshmallow to make a hat. Place frosting
around hat. Sprinkle coconut on frosting. Put some frosting on for
eyes, nose and mouth. Use raisins and red hots for these.

Combine first 4 ingredients. Mix well. Pour butter and vanilla
over. Mix well. (Hands work well.) Put in 2 (9 x 13-inch) pans. Bake
at 250° for 1 Vz to 2 hours, stirring occasionally until golden brown.
Can add raisins, nuts or other dried fruit. When cooled can store in
oatmeal box. Don't know how long it keeps. Never has lasted longer
than a couple of days at our house.

2 Tbsp. peanut butter
4 Tbsp. powdered milk
honey

..
..

Melissa Huff

CHOCOLATE POPS
1 (8 oz.) container plain yogurt
2 Tbsp. cocoa

2 Tbsp. brown sugar or honey

Liquify in blender. Pour into molds or use Dixie cups and insert
popsicles in middle.
Renae Wolf

POPSICLES
1 (3 oz.) pkg. Jell-0
1 pkg. unsweetened Kooi-Aid
1 c. sugar

2 c. boiling water
2 c. cold water

Makes 18 popsicles. (Fills 3 trays of Tupperware popsicle
molds.)
Denise Engelhardt

For each smile you need two apple slices. Spread peanut butter
with table knife on both slices generously. Put 3 to 4 marshmallows
on 1 slice on top of peanut butter. Press other slice on top. With the
peeling side toward front to form lips press back sides of apple more

-88-

IW'J!!II-----~'\r/'

BEVERAGES, MICROWAVE & MISCELLANEOUS

CREAMSICLES
2 c. strawberries
1 c. heavy cream

146392

1tsp.sugarorhoney

-89-

BEVERAGES, MICROWAVE & MISCELLANEOUS

Variations:
2 c. fresh raspberries

1 (16 oz.) can peaches in light syrup

Whip cream in blender 30 to 45 seconds. Add fruits and sugar.
Blend until smooth. Pour into popsicle molds or use Dixie cups and
insert sticks.
Renae Wolf

..
..

BEVERAGES, MICROWAVE & MISCELLANEOUS

Bring to boil vinegar, add gelatin packets. Reduce heat to low .
Stir until gelatin is dissolved. Add extract. (I use a double boiler to
make paste, doesn't scorch.) Makes Yz cup glue. Take any paper picture, cards, magazine picture or heavy wrapping paper. Brush paste
on back. Let dry. Trim, cut and lick. Store remainder paste in airtight glass jar. Store for months; however it will solidify. To use
again warm in pan of hot water.
Renae Wolf

SLIME
1 lb. cornstarch
1 :Y.c. water

HOMEMADE SILLY PUTTY

food coloring (green)

2 parts white glue (regular Elmer's)

Add food coloring to the water to desired color, stir into the
cornstarch. When the cornstarch is dissolved, drop the whole batch
onto a tray for the child to play with. This is almost a liquid, so makes
a fun change from other doughs. Clean-up is the easiest of all doughs,
as when it dries it is simply swept up. Any that is left can be placed in
a clean glass jar and let dry. It can then be reconstituted by simply
adding water.
Denise Engelhardt

Mix well. It needs to dry a bit before it is "workable". It may not
work on a humid day. Store in airtight container.
Note: If you use Elmer's school glue instead of regular white it
won't pick up pictures or bounce.
Sandra Greif

HANGING CINNAMON MOLDS TO SCENT THE ROOM
%c. applesauce

PLAY DOUGH
1 c. flour
¥.2 c. salt

coloring
1 c. water
2 tsp. extract flavoring

1 Tbsp. cooking oil
2 tsp. cream of tartar

*

*I use mint, raspberry -cuts smell.
Mix flour, salt and cream of tartar in heavy pan. Mix water, oil
and coloring and add to dry ingredients. Cook over a medium heat
until thick. Stir constantly. Cooks in about 2 to 3 minutes, until it
pulls away from sides. Take off stove. Work with hands and knead
until smooth. Cool. Store in airtight container. Stores well. Knead
before using.
Renae Wolf

STICKER PASTE
8 Tbsp. vinegar
4 packets unflavored gelatin

1 Tbsp. peppermint extract

-90-

1 part Sta-Fiow liquid starch

¥.! c. cinnamon or other spices

Put both ingredients in a bowl. Mix into a smooth paste. RoU
onto a cutting board to Y4-inch thick (like pie crust). Cut into shapes
with cookie cutters. Use toothpick to form a small hole. Let dry overnight. Put a ribbon through the hole and hang for a nice smell. Can
also press in candy molds. Let dry in mold for 1 hour. Remove and
finish drying overnight. Glue ribbon or hanger on back.
Jean Schattner

~~-----

BEVERAGES, MICROWAVE & MISCELLANEOUS

-• YOUR FAVORITE RECIPES •Page Number

Recipe

-

INDEX OF RECIPES
Appetizers, Relishes & Pickles

-Ill
..
•

-92-

Bagel Dip ...................
Chipped Beef Appetizer
Spread . . . . . . . . . . . . . . . . . . .
Crab Spread . . . . . . . . . . . . . . . .
Crazy Crackers . . . . . . . . . . . . . .
Creamy Beef Spread . . . . . . . . .
Crispix Mix Mexicano . . . . . . . .
Dill Dip ....................
Great Guacamole Dip . . . . . . . .
My Great Grandma's Dill
Pickles ...................
Sweet and Sour Dip . . . . . . . . . .
Taffy Apple Dip . . . . . . . . . . . . .
Vegetable Dip . . . . . . . . . . . . . . .
Vegetable Pizza . . . . . . . . . . . . .
Veggie Pizza . . . . . . . . . . . . . . . .

2
1
1
3
1
3
2
1
4
2
3
2
4
4

Soups, Salads & Sauces

Barbecue Sauce . . . . . . . . . . . . 14
Barbecue Sauce . . . . . . . . . . . . 14
Broccoli-Cauliflower Salad . . . . 9
Broccoli Salad . . . . . . . . . . . . . . . 9
Cabbage Salad . . . . . . . . . . . . . 10
Carrot Raisin Salad . . . . . . . . . 11
Cranberry Salad . . . . . . . . . . . . 13
Creamy Tater Soup . . . . . . . . . . 7
Curried Chicken Salad . . . . . . 10
Curried Mayonnaise Dressing 10
Egg Drop Soup . . . . . . . . . . . . . . 8
Fresh Vegetable Salad . . . . . . . . 9
Fruit Salad . . . . . . . . . . . . . . . . 13
Fruit Salad . . . . . . . . . . . . . . . . 14
Gotham Clam Chowder . . . . . . . 7
Hamburger Soup . . . . . . . . . . . . 8
Homemade Cheese Wiz . . . . . . 14
Kids Fruit Salad . . . . . . . . . . . . 13

146392

Manhattan Deli Salad . . . . . . . 11
Mom's Homemade Salad
Dressing . . . . . . . . . . . . . . . . . 12
Mom's Salad Dressing ....... 12
Old-Fashioned Vegetable Soup. 8
Potato Cheese Soup . . . . . . . . . . 7
Sweet-Sour Lettuce . . . . . . . . . 11
Taffy Apple Salad . . . . . . . . . . . 12
Taffy Apple Salad . . . . . . . . . . . 12
Torneli. . . . . . . . . . . . . . . . . . . . 11
Meats & Main Dishes

Baked Chicken and Lentils . . . 31
Baked Stuffed Tomatoes . . . . . 35
Beef and Broccoli . . . . . . . . . . . 25
Beef and Cabbage Casserole . . 22
Bul-Go-Ki . . . . . . . . . . . . . . . . . 26
Cabbage Pudding ........... 23
Cajun Shrimp .............. 36
Cashew Chicken . . . . . . . . . . . . 30
Cheesy Meat Loaf Surprise . . . 16
Chicken Gumbo . . . . . . . . . . . . 30
Chicken Scrambled Eggs . . . . . 31
Chicken With Almonds . . . . . . 32
Chinese-Barbecued Pork . . . . . 29
Crispy Oven Drumsticks . . . . . 32
Forgotten (Beef) Roast . . . . . . 25
Forgotten Stew . . . . . . . . . . . . . 26
Hamburger Hot Dish . . . . . . . . 17
Hamburger Summer Sausage 15
Hobo Dinner . . . . . . . . . . . . . . . 15
Homemade Pizza . . . . . . . . . . . 19
Italian Spaghetti . . . . . . . . . . . 22
Kraut Burgers . . . . . . . . . . . . . 24
Lou's Spanish Hamburger . . . 15
Meat Sauce With Spaghetti .. 20
Meaty Manicotti . . . . . . . . . . . . 20

-A-

!X.,......_ _ __
\-''t':

INDEX OF RECIPES

Mexican Stuffed Shells . . . . . .
Missionary Elephant Stew . . .
Mustard Ribs ..............
One-Skillet Spaghetti . . . . . . .
Orange-Glazed Chicken . . . .
Oven-Fried Chicken . . . . . . . . .
Peppered Pork Chops . . . . . . .
Pizza- Chicago Style . . . . . . . .
Pizza Peppers . . . . . . . . . . . . . .
Pocket Pork Chops . . . . . . . . . .
Ranch Burger and Cabbage
Mixture .................
Robin Braun's Fox River Carp
Sauerkraut Casserole . . . . . . .
Scrambled Egg Casserole . . . .
Seafood Gumbo . . . . . . . . . . . .
Sloppy Joes . . . . . . . . . . . . . . . .
Soy-Honey Spareribs . . . . . . . .
Spanish Rice . . . . . . . . . . . . . . .
Steak and Potato Casserole . .
Stir-Fry Turkey Fajitas . . . . . .
Stuffed Meat Loaf . . . . . . . . . .
Stuffed Meatballs . . . . . . . . . . .
Tacos . . . . . . . . . . . . . . . . . . . . .
Teriyaki Glazed Chicken . . . . .
3 Cheese Enchiladas . . . . . . . .
Tuna Casserole . . . . . . . . . . . . .
Tuna Cheese Bake . . . . . . . . . .
Turkey Tetrazzini . . . . . . . . . .
Vegetarian Lasagna . . . . . . . . .
Venison Pot Roast With
Vegetables . . . . . . . . . . . . . . .

INDEX OF RECIPES

18
26
28
21
32
33
28
19
21
29
23
36
24
27
36
16
29
17
25
34
16
22
18
33
17
35
34
34
19
27

Vegetables

Baked Beans . . . . . . . . . . . . . . .
Broccoli Casserole . . . . . . . . . .
Broccoli Casserole . . . . . . . . . .
Broccoli Puff . . . . . . . . . . . . . . .
Easy Baked Beans ..........
Eggplant La Casserole . . . . . . .

43
42
43
42
44
42

Half-Baked Potatoes . ... . . . . .
Hash Brown Casserole . . . . . .
Hash Browns For The Freezer
Mushroom Casserole . . . . . . . .
Picnic Beans . . . . . . . . . . . . . . .
Scalloped Corn . . . . . . . . . . . . .
Sliced Baked Potatoes . . . . . . .
Sou per Potatoes . . . . . . . . . . . .
Spoon Corn ................
Steak Fries . . . . . . . . . . . . . . . .
Three Vegetable Hot Dish . . . .
3 Bean Hot Dish . . . . . . . . . . . .
Zucchini Patties . . . . . . . . . . . .

39
40
40
45
43
41
39
39
41
40
45
44
41

Sour Cream Coffee Cake . . . . .
Sugared Yeast Doughnuts ....
Unrolled Pie Crust . . . . . . . . . .
Zucchini Bread . . . . . . . . . . . . .
Zucchini Bread . . . . . . . . . . . . .
Zucchini Bread .............
Zucchini Bread . . . . . . . . . . . . .

-B-

Lemon Cream Cheese Torte . . 74
Lemon Praline Cookies . . . . . . 61
Martian Cookies . . . . . . . . . . . . 60
Miniature Peanut Butter
Treats ................... 62
Mock Eclairs . . . . . . . . . . . . . . . 78
No-Bake Cheese Cake . . . . . . . 72
No Roll Sugar Cookies . . . . . . . 59
Oatmeal Cake . . . . . . . . . . . . . . 69
1-2-3 Ice Cream
79

Cakes, Cookies & Desserts

$250.00 Cookie . . . . . . . . . . . . . 62
Amish 1!2 Pound Cake . . . . . . . 65
Apple Crisp . . . . . . . . . . . . . . . . 76
Apple Kuken . . . . . . . . . . . . . . . 76
Apple Squares . . . . . . . . . . . . . . 75
Apples and Dumplings . . . . . . 77
Babe's Chocolate Cake . . . . . . 66
Baked Pineapple . . . . . . . . . . . 79
Banana Cream Pie . . . . . . . . . . 80
Banana Split Torte . . . . . . . . . 73
Black Forest Cake . . . . . . . . . . 71
Black Forest Cake . . . . . . . . . . 71
Brownies . . . . . . . . . . . . . . . . . . 63
Buttered Pecan Torte . . . . . . . 74
Cheese Cake . . . . . . . . . . . . . . . 72
Cherry Delight . . . . . . . . . . . . . 78
Chocolate Sundae Brownies . . 64
Church-Window Candy . . . . . . 82
Club Cracker Cookies . . . . . . . 61
Cocoa Cupcakes . . . . . . . . . . . . 68
Coconut Cream Pie With
Graham Cracker Crust .... 81
Crispy Oatmeal Cookies . . . . . 62
Dirt Cake . . . . . . . . . . . . . . . . . . 65
Drop Sugar Cookies . . . . . . . . . 59
Easy Chocolate Chip Bars . . . . 65
Fresh Rhubarb Crisp . . . . . . . . 76
Fresh Strawberry Pie ....... 81
Heavenly Angel Candy . . . . . . 82
Ice Cream Cupcakes . . . . . . . . 66
Impossible Pumpkin Pie . . . . . 79

Breads, Rolls & Pastries

Almond Cringle . . . . . . . . . . . .
Apple Slices . . . . . . . . . . . . . . . .
Applesauce Pancakes . . . . . . . .
Banana Bread . . . . . . . . . . . . . .
Breakfast Cookies . . . . . . . . . .
Cinnamon Honey Muffins . . . .
Cinnamon Rolls . . . . . . . . . . . .
Cranberry-Orange Bread ....
Dumplings . . . . . . . . . . . . . . . .
French Toast ..............
Homemade Egg Noodles .....
Italian Cheese Bread ........
Kringle ...................
Lemon Meringue Pie . . . . . . . .
Mexican Corn Bread . . . . . . . .
My Grandmother's Sour
Cream Coffee Cake ........
Oat Pancakes . . . . . . . . . . . . . .
Oatmeal-Buttermilk Pancakes
Pecan Pie . . . . . . . . . . . . . . . . .
Pie Crust . . . . . . . . . . . . . . . . . .
Pumpkin Bread ............
Pumpkin Cornbread ........
Raisin Bran Muffins . . . . . . . .
Raw Apple Bread or Muffins .

58
56
55
48
48
48
49

57
57
54
50
53
52
51
49
51
53
52
47
56
55
49
58
54
54
56
55
50
50
52
47

•

146392

Oreo Freezer Torte . . . . . . . . . 74
Peanut Butter Granola
Cookies. . . . . . . . . . . . . . . . . . 61
Peanut Butter Pie .......... 80
Peanut Butter Pie . . . . . . . . . . 80
Peanut Butter Squares ...... 63
Petite Cherry Cheesecakes . . . 73
Pineapple Cake. . . . . . . . . . . . . 67
Pineapple Cake. . . . . . . . . . . . . 67
Pumpkin Cake ............. 72
Pumpkin Spice Cake ........ 71
Raisin Honey Chews . . . . . . . . 60
Rhonda's Raw Apple Cake ... 66
Rhubarb Crunch . . . . . . . . . . . 77
Rhubarb Crunch . . . . . . . . . . . 77
Rice Pudding. . . . . . . . . . . . . . . 78
Sheet Pan Cake . . . . . . . . . . . . 70
Snicker Cake . . . . . . . . . . . . . . . 68
Snowballs . . . . . . . . . . . . . . . . . 75
Strawberry Shortcut Cake . . . 68
Sugar Cookies . . . . . . . . . . . . . . 59
Toffee Bars . . . . . . . . . . . . .
64
Toffee Bars . . . . . . . . . . . . . . . . 64
Turtle Cake . . . . . . . . . . . . . . . . 69
Vegetarian Chocolate Carrot
Cake .................... 70
Whole Wheat Carrot Cake . . . 70

-C-

....
INDEX OF RECIPES

Beverages, Microwave &
Miscellaneous

Apple Santa . . . . . . . . . . . . . . . 89
Apple Smiles . . . . . . . . . . . . . . . 88
Caramel Corn . . . . . . . . . . . . . . 87
Caramel Corn .............. 87
Chocolate Pops . . . . . . . . . . . . . 89
Creamsicles . . . . . . . . . . . . . . . . 89
EggNog Punch . . . . . . . . . . . . . 83
Flaky Granola . . . . . . . . . . . . . . 88
Hanging Cinnamon Molds To
Scent The Room .......... 91
Homemade Silly Putty ...... 91
Hot Fudge Sauce . . . . . . . . . . . 86
Instant Hot Chocolate . . . . . . . 84
Microwave Caramel Corn .... 87
Microwave Spaghetti
Bolognese . . . . . . . . . . . . . . . . 86
Orange Julius .............. 84
Peanut-Butter Popcorn . . . . . . 87
Peanut Honey Snack 'N
Smacks .................. 88
Percolator Punch . . . . . . . . . . . 85
Pineapple-Banana Drink . . . . 83
Play Dough . . . . . . . . . . . . . . . . 90
Popsicles . . . . . . . . . . . . . . . . . . 89
Russian Tea Mix . . . . . . . . . . . . 85
Slime ..................... 90
Sparkling Apple Sangria . . . . . 85
Sticker Paste . . . . . . . . . . . . . . . 90
Strawberry Shake . . . . . . . . . . 84
Sunrise Cooler . . . . . . . . . . . . . 83
White Christmas . . . . . . . . . . . 86
Zippy Eggnog . . . . . . . . . . . . . . 84

i<

~;,.,
~;!';:

i::

Yolr's
frIf!
~~,.

1::,

It's filled with an exciting selection of
recipes, colorful section dividers,
cover designs and many other tips
for publishing your very own custom
cookbook at the lowest cost ever!

Fundcraft's time-tested plan allows you to offer a
beautiful, professionally-done cookbook that everyone
will love. So beautiful in fact. that priced at two to three
times your cost, it's still a bargain! It will have acomplete
recipe index. And. if you wish, a full color cover and
section dividers. Smart buyers will want several as gifts
Fund craft trusts you to make payment 37 days after
you receive your books. Your success is guaranteed,
so there's no worry about cost. Fundtraft knows that

friends, neighbors, relatives will be thrilled to buy your
cookbooks. Recipes are submitted by your members,
whose names appear right along side. Your organization
name is on the cover and several inside pages. So your
cookbook is PERSONALIZED throughout and not available anywhere else.
Fundcraft has been publishing community cookbooks since 1942, and we're still getting better. We
help you every step of the way so that you and your
members have FUN while doing a constructive service
for your community.

(Tear along perforation, fill in and mail)
Dear Fundcraft:
Please send my copy of your Sampler Cookbook and ~
complete information for publishing our own community
cookbook. I am assured there's no obligation.
No. of

Organization

Members ______

Your Name __________________________________________________

Addm~----------------------------------------------------------City

-D-

State

Zip _ _ _ _ _ __

For immediate information call TOLL-FREE 1·800·351-7822

·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·.•I

.
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ABBREVIATIONS
tsp. - teaspoon
Tbsp. - tablespoon
c. - cup
pt. - pint
qt. - quart
pk. - peck
bu. - bushel

... and more
uLittle Known"

I
I
I

I

i HOUSEHOLD HINTS
• To save mess in making bread or graham
cracker crumbs, place in plastic bag and roll with
· ~~~~c
rolling pin.
Q~ • Add a little salad oil in when you cook macaroni
~ or spaghetti and it will not boil over or stick.

SIMPLIFIED

·;R~.~.

dash - less than 1/8 teaspoon
3 teaspoons - 1 tablespoon
16 tablespoons - 1 cup
1 cup - 1/2 pint
2 cups -1 pint

VINEGAR
• A bowl of vinegar placed in a stuffy or smokey
room will absorb tobacco smoke or the smell of
paint, and keep the air fresh.

I

If
4
5
8

• Rinse pan with cold water before heating milk in
it to prevent scorching and make cleaning easier.
• To make sour milk from sweet milk, add 1
tablespoon vinegar or lemon juice to 1 cup sweet
milk.

drinki~g ~tra~s

length~ ~nd

.·}

li~

• Cut
into short
insert
l
through slits m p1e crusts to prevent JUICe from
'' ·
,"J I
running over in the oven and permit steam to
... '~lie PJWDl,f
escape.
'·
: 1

.

•

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•

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

MEASURES
2 pints (4 cups) - 1 quart
4 quarts (liquid) - 1 gallon
8 quarts (solid) - 1 peck
4 pecks - 1 bushel
16 ounces - 1 pound

you want to measure part-cups by the tablespoon, remember:
tablespoons -1/4 cup
10 2/3 tablespoons - 2/3 cup
1/3 tablespoons - 1/3 cup
12 tablespoons -3/4 cup
tablespoons - 1/2 cup
14 tablespoons - 718 cup

OVEN

• When baking fruit pies, cut holes in the upper
crust with a thimble, place crust on pie. The
holes will become larger, then place the little
round circles back in place. Makes pies very
decorative and serves for the steam and juice
openings.
• Make your two-crust pies the night before you
need them. Put in refrigerator overnight. In the
morning take from refrigerator. Let pie warm to
room temperature, if in glassware, so the glass ~1/1!!!1
won't break. Bake as usual.
• Put cream or milk on top of two-crust pies for a
nice brown pie.
• Put a layer of marshmallows in the bottom of a
pumpkin pie, then add the filling. You will have a nice
topping as the marshmallows will come to the top. ~~~-gj,,

USED

oz. - ounce or ounces
lb. - pound or pounds
sq. - square
min. - minute or minutes
hr. - hour or hours
mod.- moderate or moderately
doz. - dozen

·~

~t~~·

COMMONLY

TEMPERATURES

Slow ........................................................... 250 to 300 Degrees
Slow moderate ......................................... 325
Moderate ................................................... 350
Quick moderate ........................................ 375
Moderately hot ........................................ .400
Hot ............................................................. 425 to 450
Very Hot .................................................... 475 to 500

CONTENTS

OF

CANS

Of the different sizes of cans used by commercial canners, the most
common are:
s.lze,
Average Contents
8 oz ........................................................... 1 cup
picnic ......................................................... 1 1/4 cups
#300 .......................................................... 1 3/4 cups
No. 1 tall ................................................... 2 cups
No. 303 ..................................................... 2 cups
No. 2 ......................................................... 2 1/2 cups
No. 2 1/2 ................................................... 3 1/2 cups
No. 3 ......................................................... 4 cups
No. 10 ....................................................... 12 to 13 cups

~Helpful Cooking Hints ----------------------------

•I•
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•

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

TER
s
Used in Cooking
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APPETIZER

A small serving of food served before or as the
first course 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 or chicken.

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 call 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
COCKTAIL

CRACKLINGS

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Crisp particles left after fat has been fried out.

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CROQUETTES

Chopped meat held together by eggs, shaped
and dipped into crumbs, then fried.

DOUGH

A mixture of flour and liquid that is stiff enough to
be kneaded.

DRIPPINGS

Liquids resulting from meat being cooked.

ENTREE

The main course of a meal.

FONDUE

A dish made of cheese, eggs, etc.

FRITTERS

Vegetables or fruit covered with batter 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.

GINGER

An aromatic, pungent root sold fresh, dried or
ground. May be used in pickles, preserves,
cakes, cookies, puddings, soups, pot roasts .

GLACE

Ice or glossed over. Meats are glazed by covering
with concentrated stocks or jellies .

GRATE

Cut into tiny particles, using small holes of grater

HORS d'OEUVRESTart, salty or crisp foods served as appetizers.

A fruit pie with a rich biscuit dough made in a
deep-dish.
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.

I
•

•

INFUSION

Liquid extracted from tea, herbs or coffee.

JULIENNE

Cut in fine strips or strings.

KNEAD

To place dough on flat surface and work it, pressing down with knuckles, then fold over, repeating
several times.

LEGUMES

The seeds of certain plants, as peas, beans,
peanuts, and lentils .

MACEDOINE

A mixture of fruits or vegetables.

MARJORAM

May be used both green and dry for flavoring
soups and ragouts, and in stuffing for all meats
and fish .

MARINATE

Let food stand in liquid that will add flavor or
tenderize.

MINCE

To cut foods in very fine pieces.

MORNAY

A white sauce containing cheese .

OREGANO

Whole or ground, strong aromatic odor, used with
tomato sauces, pizza and veal dishes.

SHRED

Cut into thin pieces, using large holes of grater or
shredder (cheese) .

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

..
.
I
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..··-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·
..i
I
I
I
I

i
i
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!

.
...
.
I
I
I
I

PARE

Cut off outer covering with a knife or other sharp
tool (potatoes, apples).

PEEL

Strip off outer covering (oranges).

PIQUANT

A sharp sauce.

SCALD

Heat milk to just below the boiling point. Tiny bubbles form at edge.

SIMMER

Cook in liquid just below the boiling point. Bubbles form slowly and collapse below the surface.

TARRAGON

Leaves have a hot, pungent taste. Valuable to use
in all salads and sauces. Used to flavor vinegar.

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 in a revolving frame over coals or upright in
front of coals. To cook thin slices of meat in a
highly seasoned vinegar sauce.

BOIL

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.

COATSPOON

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 beat until soft and fluffy. Usually applied to
shortening and sugar.

CUBE

To cut in even sized 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 ending with an upward
and over motion.

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

Calories

Almonds (salted) .............. 12 to 15 . . . . . . . . . . . . . . . . . . 93
Cashews . . . . . . . . . . . . . . . . . . . 6 to 8 . . . . . . . . . . . . . . . . . . . . 88
Chocolate Bar (nul) ............ 2 ounce bar . . . . . . . . . . . . . . . 340
Coconut (Shredded) ............ I cup . . . . . . . . . . . . . . . . . . . 344
English Toffee . . . . . . . . . . . . . . . . 1 piece . . . . . . . . . . . . . . . . . . . 25
Fudge . . . . . . . . . . . . . . . . . . . . . . 1 ounce . . . . . . . . . . . . . . . . . 115
Mints . . . . . . . . . . . . . . . . . . . . . . 5 very small . . . . . . . . . . . . . . . 50
Peanuts (salted) . .............. I ounce . . . . . . . . . . . . . . . . . 190
Peanuts (roasted) . ............. 1 cup . . . . . . . . . . . . . . . . . . . 800
Pecans . . . . . . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . . . . . . . . . . . 104
Popcorn (plain) . . . . . . . . . . . . . . . I cup . . . . . . . . . . . . . . . . . . . . 54
Potato Chips . . . . . . . . . . . . . . . . . I 0 medium chips . . . . . . .... I I 5
Pretzels . . . . . . . . . . . . . . . . . . . . I 0 small sticks ............. 35
Walnuts . . . . . . . . . . . . . . . . . . . . 8 to I 0 .................. I 00

DAIRY PRODUCTS

BOILING POINT The temperature reached when a mixture maintains a full bubbling motion on its surface.
To cook in hot liquid until flavor is extracted.

CANDIES, SNACKS AND NUTS

American Cheese ............. 1 cube, I' Ia inch ........... I 00
Butter or Oleomargarine ......... I leuel Tbsp. . . . . . . . . . . . . . . I 00
Cheese (blue, cheddar, cream,
Swiss) . . . . . . . . . . . . . . . . . . . . . I ounce . . . . . . . . . . . . . . . . . I 05
Cottage Cheese (uncreamed) ..... I ounce . . . . . . . . . . . . . . . . . . 25
Cream, light . . . . . . . . . . . . . . . . . I Tbsp . . . . . . . . . . . . . . . . . . . . 30
Cream, whipped .............. I Tbsp . . . . . . . . . . . . . . . . . . . . 25
Egg White . . . . . . . . . . . . . . . . . . . I . . . . . . . . . . . . . . . . . . . . . . . I 5
Egg Yolk . . . . . . . . . . . . . . . . . . . . I . . . . . . . . . . . . . . . . . . . . . . . 61
Eggs (boiled or poached) ........ 2 . . . . . . . . . . . . . . . . . . . . . . 160
Eggs (scrambled) . ............. 2 . . . . . . . . . . . . . . . . . . . . . . 220
Egg (fried) . . . . . . . . . . . . . . . . . . . I medium . . . . . . . . . . . . . . . . I 10
Yogurt (flavored) .............. 4 ounces . . . . . . . . . . . . . . . . . . 60

To cook in liquid, usually water, in which large
bubbles rise rapidly and continually so that all the
liquid is agitated.

BREW

CALORIE COONTER

DESSERTS

;

Cakes;
Angel Food Cake . ........... 2" piece . . . . . . . . . . . . . . . . .
Cheese Cake . .............. 2" piece . . . . . . . . . . . . . . . . .
Chocolate Cake, iced ......... 2" piece . . . . . . . . . . . . . . . . .
Fruit Cake . . . . . . . . . . . . . . . . . 2" piece . . . . . . . . . . . . . . . . .
Pound Cake . . . . . . . . . . . . . . . I ounce piece . . . . . . . . . . . . .
Sponge Cake .............. 2" piece . . . . . . . . . . . . . . . . .
Shortcake with fruit .......... I ave. slice . . . . . . . . . . . . . . .
Cupcake, iced .............. I . . . . . . . . . . . . . . . . . . . . . .
Cupcake, plain ............. I . . . . . . . . . . . . . . . . . . . . . .
Pudding:
Bread Pudding ............. V2 cup . . . . . . . . . . . . . . . . . .
Flavored Puddings ........... V2 cup . . . . . . . . . . . . . . . . . .
Pies:
Apple . . . . . . . . . . . . . . . . . . . .
Blueberry . . . . . . . . . . . . . . . . .
Cherry . . . . . . . . . . . . . . . . . . .
Custard . . . . . . . . . . . . . . . . . .
Lemon Meringue ............
Peach . . . . . . . . . . . . . . . . . . . .

I piece
I piece
I piece
I piece
1 piece
1 piece

..................
..................
..................
..................
..................
..................

I I0
200
445
I I5
I 40
I 20
300
I85
I45
150
I40
33I
290
355
280
305
280

-------------------------- ----~ Helpful Cooking Hints -----------------------------------

CALORIE COUNTER
DESSERTS (cont.)
Pumpkin
Rhubarb
Ice Cream:
Chocolate lee Cream .........
Vanilla Ice Cream ...........
Miscellaneous:
Chocolate Eclair, custard ......
Cookies, assorted ...........
Cream Puff ................
Jello, all flavors .............

Calories
1 piece .................. 265
1 piece .................. 265
Y2 cup .................. 200
Y2 cup . . . . . . . . . . . . . . . . . . 150

•

1 small . ................. 250
1, 3-inch dia . .............. 120
1 ...................... 296
Y2 cup . . . . . . . . . . . . . . . . . . . 78

BEVERAGES AND JQJCES
Beer ....................... 1 bottle, 12 oz. . . . . . . . . . . . . 185
Chocolate Malted . ............. 8 ounces . ................ 450
Cocoa (all milk) ............... 8 ounces . ................ 235
Cocoa (milk & water) ........... 8 ounces . ................ 140
Coffee (black/unsw.) .................................... 0

BREAKFAST CEREALS
Corn Flakes .................
Cream o{ Wheat ..............
Oatmeal . . . . . . . . . . . . . . . . . . . .
Rice Flakes ..................
Shredded Wheat . . . . . . . . . . . . . .
Sugar Krisps .................

I
I
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I
I

cup .................... 96
cup . . . . . . . . . . . . . . . . . . . I 20
cup . . . . . . . . . . . . . . . . . . . 148
cup . . . . . . . . . . . . . . . . . . . 105
biscuit . . . . . . . . . . . . . . . . . 100
cup . . . . . . . . . . . . . . . . . . 1 I 0

*

FISH AND FOWL
Bass ...................... 4 ounces . ................ 105
Brook Trout ................. 4 ounces . ................ 130
Crabmeat (canned) ............ 3 ounces . ................. 85
Fish Sticks . . . . . . . . . . . . . . . . . . 5 sticks or 4 oz. . . . . . . . . . . . . 200
Haddock (baked) . . . . . . . . . . . . . . 1 fillet . . . . . . . . . . . . . . . . . . . 158
Haddock (broiled) ............. 4 ounces (steak) .......... 207

~Helpful

Cooking Hints~

FRUITS

Calories
Apple (raw) . ................. 1 small . .................. 70
Banana .................... 1 medium ................. 85
Blueberries (frozen/unsweetened) .. Y2 cup ................... 45
Cantaloupe Melon ............. Y2 melon large .............. 60
Cherries, fresh/whole .......... Y2 cup ................... 40
Cranberries (sauce) ............ 1 cup . ................... 54
Grapes ..................... 1 cup .................... 65
Dates ...................... 3 or4 . ................... 95
Grapefruit (unsw.) ............. Y2 ...................... 55
Orange ..................... 1 medium ................. 70
Peach (fresh) ................. 1 ....................... 35
Plums ..................... . 2 ....................... 50
Tangerine (fresh) .............. 1 ....................... 40
Watermelon ................. 1" slice . .................. 60

MEATS

BREADS AND FLOUR FOODS
Baking Powder Biscuits ......... 1 large or 2 sm. . . . . . . . . . . . . I 29
Bran Muffin .................. I medium ................ I 06
Com Bread .................. I small square . ............ I 30
Dumplings .................. 1 medium. . . . . . . . . . . . . . . . . 70
Enriched While Bread . . . . . . . . . . . I slice . . . . . . . . . . . . . . . . . . . . 60
French Bread ................ I small slice . . . . . . . . . . . . . . . 54
French Toast ................. I slice . .................. 135
Macaroni and Cheese ........... I cup ................... 4 75
Melba Toast ................. I slice . ................... 25
Noodles cooked ............... I cup ................... 200
Pancakes (wheat) ............. I, 4-inch .................. 60
Raisin Bread . . . . . . . . . . . . . . . . . 1 slice . . . . . . . . . . . . . . . . . . . . 80
Rye Bread . . . . . . . . . . . . . . . . . . . I slice. . . . . . . . . . . . . . . . . . . . 7 I
Saltines . . . . . . . . . . . . . . . . . . . . I . . . . . . . . . . . . . . . . . . . . . . . 1 7
Soda Crackers . ............... I . ...................... 23
Waffles ..................... I ...................... 2I6
Whole Wheat Bread . . . . . . . . . . . . 1 slice . . . . . . . . . . . . . . . . . . . . 55

CALORIE COUNTER

•
•
•
•
•

Bacon (crisp) . ................ 2 slices . .................. 95
Frankfurter .................. 1 . . . . . . . . . . . . . . . . . . . . . . 155
Hamburger (ave. {at/broiled) ..... 3 ounces . •............... 245
Hamburger (lean/broiled) ........ 3 ounces . ................ 185
Ham (boiled/lean) ............. 3 ounces . ................ 200
Ham (baked) . . . . . . . . . . . . . . . . . 1 slice. . . . . . . . . . . . . . . . . . . 100
Lamb Leg Roast .............. 3 ounces . ................ 235
Lamb Chop (rib) .............. 3 ounces . ................ 300
Liver (fried) . . . . . . . . . . . . . . . . . . 3 Y2 ounces . . . . . . . . . . . . . . . 210
Meat Loaf . . . . . . . . . . . . . . . . . . . 1 slice. . . . . . . . . . . . . . . . . . . 100
Pork Chop (med.) ............. 3 ounces . ................ 340
Pork Roast . . . . . . . . . . . . . . • . . . 3 ounces . . . . . . . . . . . . . . . . . 31 0
Pork Sausage ................ 3 ounces . ................ 405
Roasts (Beef)
Loin Roast . . . . . . . . . . . . . . . . 3 Y2 ounces . . . . . . . . . . . . . . . 340
Pot Roast (round) ........... 3 Y2 ounces ............... 200
Rib Roast ................. 3 Y2 ounces ............... 260
Rump Roast .......•....... 3 Y2 ounces ............... 340
Spareribs ................... 1 piece, 3 ribs . . . . . . . . . . . . . 123
Swiss Steak ................. 3 Y2 ounces ............... 300
Veal Chop (med.) . ............. 3 ounces . ................ 185
Veal Roast .................. 3 ounces . ................ 230

SALADS AND DRESSINGS
Apple and Carrot (no dressing) . . . . Y2 cup . . . . . . . . . . . . . . . . . . J 00
Che{Salad/reg. oil ............ 1 Tbsp .... ............... 160
Che{Salad/mayonnaise ........ 1 Tbsp................... 125
Che{Salad/French, Roquefort .... 1 Tbsp ... ................ 105
Cole Slaw (no dressing) . . . . . . . . . Y2 cup . . . . . . . . . . . . . . . . . . 102
Fruit Gelatin ................. I square ................. 139
Potato Salad (no dressing) . . . . . . . Y2 cup . . . . . • . . . . . . . . . . . . 184
Waldorf (no dressing) ........... Y2 cup . . . . . . . . . . . . . . . . . . 140
Boiled Dressing ............... 1 Tbsp . ................... 28
French Dressing ...........•.. 1 Tbsp . ................... 60
Mayonnaise .........•....... 1 Tbsp . .................. 1 I 0

~Helpful

Cooking Hints~

r
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'

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IIJI
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A ''QUICK'' Sununary
.._~J~tJf

OF

-~~=«9Tf
~w

DILL

Both leaves and seeds of dill are used. Leaves
may be used as a garnish or to cook with fish.
Leaves or the whole plant may be used to
flavor dill pickles.

FENNEL

Has a sweet hot flavor. Both seeds and leaves
are used. Seeds may be used as a spice in
very small quantity in pies and baked goods.
Leaves may be boiled with fish.

MARJORAM

TARRAGON

May be used both green and dry for flavoring
soups and ragouts; and in stuffing for all
meats and fish.
Leaves have a hot, pungent taste. Valuable to
use in all salads and sauces. Excellent in
Tartar sauce. Leaves are pickled with gherkins.
Used to flavor vinegar.

CURRY
POWDER

A number of spices combined to proper
proportions to give a distinct flavor to such
dishes as vegetables of all kinds, meat,
poultry and fish.

CHIVES

Leaves are used in many ways. May be used
in salads, in cream cheese, in sandwiches,
omelets, soups, and in fish dishes. Mild flavor
of onion.

SAGE

Used fresh and dried. May be used in poultry
and meat stuffings; in sausage and practically
all meat combinations; in cheese and
vegetable combinations, as in vegetable loaf,
or curry. The flowers are sometimes used in
salads.
continued

..
..

~·

?t'Y

continued...
CARAWAY

Seeds have a spicy smell and aromatic taste.
Used in baked goods, in cakes, breads, soups,
cheese, and sauerkraut.

PAPRIKA

A Hungarian red pepper. Bright red in color.
May be used in all meat and vegetable salads.
In soups, both cream and stock. As a garnish
for potatoes, cream cheese, salads or eggs.

BASIL

Aromatic odor, warm sweet flavor, used whole
or ground. Used with lamb, fish and vegetable
dishes.

OREGANO

Whole or ground, strong aromatic odor, used
with tomato sauces, pizza and veal dishes.

BAY LEAF

A pungent flavor. Available as whole leaf.
Good in vegetable and fish soups, tomato
sauces and juice. Remove before serving.

GINGER

An aromatic, pungent root, sold fresh, dried,
or ground. May be used in pickles, preserves,
cakes, cookies, puddings, soups, pot roasts.

CHERVIL

Aromatic herb of carrot family, like parsley but
more delicate. Used fresh or dry in salads,
soups, egg and cheese dishes.

SHALLOTS

Small type onion producing large clusters of
small bulbs. Used like garlic to flavor meats,
poultry, sausage, head cheese.

VINEGAR

Low percentage natural acid, generally acetic
acid. Used as a preservative for all pickling of
vegetables and fruit. To give zest or tangy
flavor to salad dressings; for meat, fish and
vegetable sauces. Different kinds are wine
vinegar, malt or beer vinegar, white vinegar,
cider vinegar, tarragon vinegar.

..

RETAIL AND WHOLESALE BEEF CHART
Retail Cuts

Wholesale Cuts

Retail Cuts

"~~
~~

TABLE FOR COOKING VEGETABLES
Ways To
Prepare

Cooking

CELERY

Scrub thoroughly.
Cut off leaves and
trim roots. Slice into
desired lengths.

Cook covered in small
amount of boiling
salted water or in
consomme.

1Q. 15 mins.

CORN

Remove husks and
silks from fresh corn.
Rinse and cook
whole.

Cook covered in small
amount of boiling
salted water; OR
cook uncovered in
enough boiling salted
water to cover ears.

6-8 mins.

EGGPLANT

Wash; If skin is tough, Dip in beaten egg,
then in fine dry bread
pare. Cut in 1-2 -inch
crumbs. Brown
slices.
slowly on both sides
in hot fat. Season.

MUSHROOMS

Wash; cut off tips of
stems. Leave whole
or slice.

Add to melted butter
in skillet; sprinkle with
{lour and mix. Cover
and cook slowly,
turning occasionally.

8-lOmins.

OKRA

Wash pods; cut off
stems. Slice or
leave whole.

Cook covered in small
amount of boiling
salted water.

8-15 mins.

PARSNIPS

Wash thoroughly;
pare or scrape.
Slice lengthwise
or crosswise.

Cook covered in small
amount of boiling
salted water.

15-20mins.

PEAS, Green

Shell and wash.

Cook covered in small
amount of boiling
salted water.

8-15mins.

SPINACH

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
forms. Turn often
while cooking.

3-5mins.

TOMATOES

Wash ripened
tomatoes.

Cook slowly, covered
without adding water.

10-15 mins.

ZUCCHINI

Wash; do not pare.
Slice thin.

Season and cook
covered in butter in
skillet {or 5 mins.
Uncover and cook
till tender, turning
slices.

Vegetable

Ground Beef Heel of Round
Roasl (Bake), Broil,
Panbroil, Pantry,

-Braise or Cook in liquid

Braise

~
Hind Shank

-

Cook in Liquid (Soup) or Braise-

~.
~·~
Flank Steak
Flank Steak

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ti . .. H
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f\.~~~ ~~Q\~

Fillets

~P;nbr~3~
@~

2

._ ~ 3

-

Porterhouse T-Bone Club Steak
Steak
Steak

~

Braose
----

~
~~~~h
"-0-

_ _ Bra1se or Cook m L•qu•d-

R:'.::--,..-..:1 (::...~
~~
Brisket
Corned Beef

...o~"'.

...~~
n!
~
~rl~----~~~

SP 0
1t:. l
~\..~

P

,......z_:--¥.-'

.

. _.

t::____.·

Standing Rolled R1b Rib Steak
Rib Roast Roast

__

Roast _ _ _ BrOil, Panbr01l,

~~ ~~~I
~~ . ~
\·1 2_cu"'
~~)
-~\S"'~. 'j _, \ll..~t:,-" :

Blade Steak

----- ___..R t
Blade Pot- oas

en r-77\v
- I~ B~s~er
S!'J.·

-~

Shank
Knuckle
-

Time

Approx.
4 mins.

---Broil, Panbroll P a n t r y - - -

Plate
Rolled Short
"Boiling" Beef Plate Ribs

2(~fi~1

Cross Cut
Bone Shank

Tnang e
Chuck
Pot-Roast Pot-Roast

Cook in Liquid (Soup) or 8ra1se -

~ ~ ~
--~

Arm
Pot-Roast

.~ . ~

-----Braise------

~~

Arm Steak

Rolled Neck Boneless Neck

-------Braise--------

_ _ Braise or Cook in Liquid---

English Cut

Fll t
1e

'
t

~

IOmins.
Total

---·--------------- Helpful Cooking Hints~

QUANTITY COOKING
Food

25 Servings

1 00 Servings

MEAT, POQLTRYORFISH
Beef and veal (roasted) .............. 10 lbs. . ...... 40 lbs.
Fish, large whole .................. 13 lbs. . ...... 50 /bs.
Fish, fillets or steaks ................ 7 Y2 lbs . ....... 30 lbs.
Ifam (roasted) .................... I 0 lbs. . ...... 30 lbs.
Hamburger ...................... 9 lbs. . ....... 35 lbs.
Meat Loa( . . . . . . ................ 5 lbs. . ....... 18 lbs.
Pork Rib Roast .................... 10 lbs. . ...... 36lbs.
Pork Chops and Veal Cutlets .......... 9 lbs. . ....... 30 lbs.
Turkey or Chicken (roasted) . .......... 16 lbs. . ...... 50 to 75 lbs.

1. Take time to work--It is the price of success.

2. Take time to think--SANDWICHES
Bread .......................... 50 slices ...... 200 slices
Butter .......................... Y2 lb. . ....... 1 Y2 lbs.
Mayonnaise . ..................... 1 cup ........ 4 to 6 cups
Mixed Filling (meats, eggs, (ish) ........ 1 ll:? qts . ....... 5 to 6 qts.
Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . 1 ll:? heads . . . . . 5 to 6 heads

It is the source of power.

3. Take time to play--It is the secret of youth.

4. Take time to read - - It is the foundation of knowledge.

5. Take time to worship--SALADS, CASSEROLES
Potato Salad ..................... 4 !4 qts . ....... 4V:? gals.
Scalloped Potatoes ................. 4V:? qls . ....... 1 7 qts.
Spaghetti ....................... 1 !4 gals . ...... 5 gals.
Baked Beans ..................... .Y, gals . ....... 2V:? gals.
Jel/o Salad ...................... 2 qts. . ....... 2V:? gals.
Lettuce (large heads) . ............... 4 heads . ...... 12 heads

It is the highway of reverence and washes
the dust of earth from our eyes.

6. Take time to help and enjoy friends - - It is the source of happiness.

7. Take time to love-- It is the one sacrament of life.

8. Take time to dream - - VEGETABLES
Beets (fresh) ..................... 5 lbs. . ....... 20 lbs.
Beets (canned) .................... 1 No. 10 ...... 4 No. 10
Cabbage (shredded) ................ 5/bs . ........ 20 lbs.
Carrots (cooked) .................. 6/bs . ........ 24lbs.
Corn (canned) .................... 3 No. 2 ....... 2 No. 10
Corn (frozen) ..................... 3 40-oz. pkgs. . . 10 40-oz. pkgs.
Peas (fresh) ...................... JBlbs. . ...... 70 lbs.
Peas (frozen) ..................... 3 40-oz. pkgs. . . 10 40-oz. pkgs.
Sweet Potatoes (canned) ............. 1 No. 10 ..... .4 No. 10
Sweet Potatoes (fresh) .............. 7 lbs. . ....... 24 lbs.

---------- -· -·------ Helpful Cooking Hints ~--------------------------------·

It hitches the soul to the stars.

9. Take time to laugh - - It is the singing that helps with life's loads.

10. Take time to plan-- It is the secret of being able to have time
to take time for the first nine things.

--------------------Helpful Cooking Hints -----------------

Appetizers,
Relishes &
Pickles

•

Soups,
~ Salads
&
Sauces

~Meats&

~Main Dishes

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Vegetables

Breads,

~ Rolls &

Pastries

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Cakes,
Cookies &
Desserts
Beverages,
Microwave
& Misc.

Here's How To Use
Your Thumb Index:
Place thumb on
black tab of the
item you want to
find. F1ip through
until
a black tab appears
under your thumb.