129 Cooking with Swing and Twin Lakes Rescue Cookbooks

Twin Lakes Volunteer Fire Department and Rescue Squad Auxiliary 1980 - pages 1-63 Central Swing, Inc Cooking with Swing- 1992- pages 64-154 Note: These books includes names of the submitters and reflect the recipes of this period of time.

71640080

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129 Cooking with Swing and Twin Lakes Rescue Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Twin Lakes, Wisconsin

PDF

Valentine
SNIPPETS of SALEM
129 - Cook Books

Contents:
Twin Lakes Volunteer Fire Department
and Rescue Squad Auxiliary 1980 - pages 1-63
Central Swing, Inc Cooking with Swing- 1992- pages 64-154
Note: These books includes names of the submitters and reflect the
recipes of this period of time.

0-154 pages

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 Digital archives at the SALEM
COMMUNITY LIBRARY for more images in this collection or digital images of
items photocopied in this booklet or related to the topic ..
Compiled 05/2009 by L S Valentine Copyright©Valentine2009

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Dedication
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This book is dedicated to the Modern Home. In our home today, as

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always, life is centered around our kitchens. It is with this thought
in mind that we, the Auxiliary, have compiled these recipes. Some

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of them are treasured old family recipes. Some are brand new, but
every single one reflects the love of good cooking that is so very
strong in this country of ours.

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Expression ofAppreciation
, We want to express our appreciation to all those people who gave
so generously of their time and energy in collecting and submitting
recipes and assisted in the sale. Without their help, this book would
not have been possible.

The recipes in this book may not have been laboratory
tested, but their merit has been established by civic and
women's groups everywhere and the most critical group
of all-FIREMEN!

546-80

COPYRIGHT
1980

COOKBOOK PUBLISHERS, INC.

13550 W. 1 08th Street
Lenexa, Kansas 66212

TWIN LAKES VOLUNTEER FIRE DEPARTMENT
& RESCUE SQUAD
fire Department Officers
Chief ......................................... Don Amborn
I st Assistant Chief ............................ Tom Stolp, Sr.
2nd Assistant Chief . . . . . . . . .................. Herman Keisler
Secretary
. . . . . ............................. Cliff Cerer

This Cook Book is a

Treasurer ...................................... Bruce Schaal
perfect gift for all occasions.

Get a supply while

Rescue Squad Officers

they are still available.

Captain ........................................ Don Ranker
Assistant Captain .................................. Ed Kuper

Auxiliary Officers

President ........................................ Nancy Say
Vice-President ............................... Lorry Brossard

THIS BOOK includes the finest plastic ring binders available, BUT, like
most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE
HEAT, so AVOID exposing them to the direct rays of the SUN, or
excessive heat such as IN A CAR on a hot day, or on the top of the
kitchen STOVE. If not exposed to heat, the binders will last indefinitely.

Rl-546-80
1st printing
2nd printing

June 1980
Aug. 1980

Secretary . . ................................... Betty Keisler
Treasurer .................................... Heidi McGinn

301 books
200 books

546 ..... 80

3A

THE VOI.UNTEER "FIREFIGHTER AND EMT

Where would our community be
Without our Volunteer Fireman and EMT?
The volunteer is unselfish, courageous, a special breed.
They will serve their community and anyone in need.
Whatever the catastrophe, large or mite,
Whatever the weather, storm or gloom of night,

TABLE

They are quick to respond no matter the time of day
To that sound of a whistle so far away.
Rousted from eating, sleeping, working or playing,
To be sure they are dedicated goes without saying.
Their work doesn't end with the fire or rescue call,
Hours are spent training and keeping equipment ready to haul.
Their job is not all peaches and cream,
But thru fires and destruction, they work as a team.

OF

CONTENTS

Appetize:rs, Pickles, Relishes -

-

Soups, Salads, Vegetables - -

- 13

Main Dishes- -

- 27

Bread, Rolls, Pastry

- 49

3

Cakes, Cookies, Desserts- - - - - - - - 63

Human interaction is important from the start.
Loyalty to mankind is embedded in their heart.
What is their reward some people may ask?
Sometimes a smile is all there is for their task.

Candy, Jelly, Preserves -

- 99

Beverages and Miscellaneous

-101

They may be called to lay their life on the line.
Thank you Volunteers for a wonderful job and all your time.
Jacqueline R. Schaal

B

546-80

1

A HANDY SPICE GUIDE
TO MAKE YOU BECOME A SEASONED SEASONER
ALLSPICE .... a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole)
Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.
BASIL.. .. the dried leaves and stems of an herb grown in the United States and North
Mediterranean area. Has an aromatic, leafy flavor. USES: For flavaring tomato dishes
and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle
chopped over lamb chops and poultry.
BAY LEAVES .... the dried leaves of an evergreen grown in the eastern Mediterranean
countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for
spicing sauces and soup. Also use with a variety of meats and fish.
CARAWA Y .... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. .USES: For the cordial Kummel, baking breads; often added
to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver,
canned asparagus.
CURRY POWDER .... a ground blend of ginger, turmeric, fenugreek seed, as many as
16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice,
eggs, vegetables, and curry puffs.
Dl LL. ... the small, dark seed of the dill plant grown in India, having a clean, aromatic
taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing
flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
MACE .... the dried covering around the nutmeg seed. Its flavor is similar to nutmeg,
but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce,
stewed fruit. (Ground) Delicious in baked goods, pastries and doughnuts, adds unusual flavor to chocolate desserts.
MARJORAM .... an herb of the mint family, grown in France and Chile. Has a mintysweet flavor. USES: in beverages, jellies and to flavor soups, stews, fish, sauces. Also
excellent to sprinkle on lamb while roasting.
MSG (MONOSODIUM GLUTAMATE) .... is a vegetable protein derivative for raising
the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual
taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop
suey and cooked vegetables.
OREGANO .... the leaf of a safe bush growing in Italy, Greece and Mexico. USES: An
excellent flavoring for any tomato dish, especially Pizza, chili con carne, and Italian
specialties.
PAPRIKA .... a mild, sweet red pepper growing in Spain, Central Europe and the United
States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish
for pal~ foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
POPPY; ... the seed of a flower grown in Holland. Has a rich fragrance and crunchy,
nut,like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also
delicio\JS in buttered noodles.
ROSEMARY .... an herb (like a curved pine needle) grown in France, Spain, and Portugal,
and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle
on beef before roasting.
SAGE .... the leaf of a shrub grown in Greece, Yugoslavia and Albania. Flavor is
camphoraceous and minty. USES:· For meat and poultry stuffing, sausages, meat loaf,
hamburgers, stews and salads.
THYME .... the leaves and stems of a shrub grown in France and Spain. Has a strong,
distinctive flavor. USES: For poultry seasoning, in croquettes, fricassees and fish
dishes. Also tasty on fresh sliced tomatoes.
TURMERIC.... a root of the ginger family, grown in India, Haiti, Jamaica and Peru,
having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared
mustard and in combination with mustard as a flavoring for meats, dressings, salads.
Copyrighl@ 1973 COOKBOOK PUBUSHEAS.INC.

APPETIZERS,
ARDELLE'S

PICKLES,

RELISHES

CLAM DIP

1 (7 1/2 oz.) minced clams,
drained, save juice
3 ( 3 oz. ) pkg. cream
cheese, softened

Betty Keisler
5 Tbsp. clam juice
1/2 tsp. salt
1 tsp. minced onion
2 or 3 drops T abasco sauce

Mix all together, adding clams last.
BACON TATER BITES
Tater tots
Cheese

Betty Keisler
B aeon, fried slightly

According to the number of snacks you need, cook half
strips of bacon until lightly browned. Prepare tater tots
according "to directions. Cut slices of American cheese into
thirds and wrap a strip of cheese around each tater tot,
then wrap limp bacon around the cheese and secure with a
toothpick. Broil, turning once, until bacon is crisp.
Serve .:Vith mustard sauce of 1/2 cup mustard, 1/4 cup
brown sugar and 1/2 teaspoon ginger, blended.
BRUNCH

Lorry Brossard

Toast bread; butter it. Scramble eggs until soft.
Place egg·s on toast, then bacon, ham or sausage, then a
slice of American cheese and put in oven till melted.
BURNING BUSH
1 I 4 lb. chipped beef

Adelle Larson
3 oz. Philadelphia cream
cheese

Dry beef and crumble. Divide cheese into 12 balls;
roll each ball in chipped beef until coated. Place a toothpick into each ball, then stick them into an unpeeled grapefruit or large apple.

546-80

~

3

Lynne Connolly

CALZONE

Make your own recipe for bread dough, or can use frozen bread dough ( 2 loaves). Knead and let rise 2 to 3 times
original size, about 3 hours. Knead again; place in bowl.
Coat top with butter and cover with towel and let rise.
Punch down and cut a piece for bottom of a 9x13x2 inch pan.
Roll dough out for bottom of pan; place dough in greased
pan. Start to layer each ingredient below:
Slices of salami
Grated Mozzarella cheese

Slices of pepperoni
Grated Mozzarella cheese, etc.

Beat 1 dozen eggs and add some salt and pepper, also
some grated Romano cheese. Pour on top of above ingredients. Roll out another piece of bread dough and cover the
above. Use yolk of 1 egg and coat top of bread. Bake at
350° about 1 hour. Test with knife; knife should come out
clean when done. Any leftover bread dough can be used for
some rolls or a small loaf of bread.
Linda Miller

CHEESE BALL
16 oz. cream cheese
1 c. butter
1/4 c. capers
1 Tbsp. caraway seed
1 Tbsp. chopped onion
1 Tbsp. chopped pimento

1 Tbsp. Worcestershire sauce
1 I 2 tsp. paprika
1/2 tsp. salt
Dash of pepper
1 c. ground nuts

Mix all ingredients, except nuts, in mixer. Cool;
shape into ball and roll in nuts. Serve with crackers.
CHICKEN

ALMOND

SPREAD

1 ( 3 oz. ) cream cheese,
softened
1 I 2 Tbsp. celery salt
1/2 tsp. onion salt
1 tsp. seasoned salt
1 tsp. Worcestershire
sauce
Dash of Tabasco sauce

Rose Podella
1/3 c. sour cream
1/4 c. finely chopped, toasted
almonds
1 c. finely chopped , cooked
chicken
1 ( 3 oz.) mushrooms, drained,
finely chopped
Snipped parsley

Worcestershire sauce, Tabasco sauce and sour cream. Stir
in almonds, chicken and mushrooms. Pile in serving dish;
refrigerate until ready. At serving time, sprinkle with
parsley if desired.
COCKTAIL I\JEAT
2
2
1
1

BALLS

lb. hamburger
eggs
minced garlic clove
bottle chili sauce

Karen S arbacker
Juice of 1 lemon
1/2 c. grape jelly
Salt and pepper

Combine ham burger, eggs, salt, pepper and garlic.
Form meat balls and brown. Combine chili sauce, grape
jelly and juice of 1 lemon. Heat just till jelly melts. Add
meat balls and heat through.
CORNED BfiEF DIP
1 ( 12 oz.) can corned beef
2 (8 oz.) pkg. cream
cheese
2 tsp .' minced onion

~

Edna Zerfas
2 tsp. Worcestershire sauce
16 black olives, chopped
1 I 4 tsp. garlic powder

Have cream cheese at room temperature. With fork,
mix together corned beef and cream cheese. Add rest of
ingredients. On a piece of foil, form into ball. Wrap and
store in refrigerator. Serve with crackers or thin-sliced
rye bread.
DILL DIP
1 c. sour cream
1 c. Hellmann's salad
dressing
2 Tbsp. dry minced onion

Edna Zerfas
2 Tbsp. parsley flakes
2 Tbsp. dill weed
2 tsp. Lawry's seasoned salt

Mix together and chill well before serving.
good with raw vegetables.

Especially

Several hours before, in bowl blend cheese, salts,
4

546-80

7

5

FRESH

VEGETABLE DIP

6 oz. cream cheese
1 c. mayonnaise
2 oz. sour cream

Lorry Brossard
Small pkg. Hidden Valley
Ranch dressing
Garlic to taste
Dill weed to taste

Mix all ingredients together and serve as a dip for
fresh raw carrots, celery, green peppers, mushrooms,
zucchini, cukes, or cauliflower.
Adelle Larson

HAM BALL
2 (4 1/2
ham
3 Tbsp.
green
1 Tbsp.

oz.) cans deviled
chopped stuffed
olives
prepared mustard

Hot pepper sauce to taste
1 ( 3 oz.) pkg. cream cheese,
softened
2 tsp. milk

QUICHE

1 deep-dish pie crust

3/4 c. Swiss cheese, grated
2 c. chopped sweet onion
1 small can mushrooms
1 I 2 pkg. chopped spinach
B aeon drippings

Jacque' Schaal
1/4 lb. crisply-fried and
crumbled bacon
3 eggs
1 c. milk
Dash of nutmeg
Dash of salt and pepper

Bake pie shell until partially done at 375° for 7 minutes.
Fry onion in bacon drippings and saute until soft but not
brown. Cook chopped spinach according to directions,
omitting salt. Drain thoroughly and squeeze out extra
moisture. Layer onion, bacon, spinach, mushrooms and
cheese in partially-baked pie shell. Garnish top with a little
spinach for color. Combine eggs, milk and seasonings in
bowl; mix well. Pour over mixture in pie shell. Bake at
375° for 35-40 minutes or until knife inserted in center comes
out clean. Let stand 5 minutes. Cut in 6 wedges to serve
as entrees or 15-18 wedges as appetizers.
6

SAUSAGE

BALLS

2 lb. pork sausage meat
1 egg
1/2 c. bread crumbs

Alice Ranker
2 Tbsp. grated lemon peel
1 tsp. nutmeg

About 45 minutes before serving, combine all ingredients. Shape into 3/4 inch balls. In large skillet over medium heat, cook balls until well browned and cooked through,
about 20 minutes, turning occasionally. Serve in chafing
dish with cocktail picks. Makes about 50 appetizers.
LOVE

TO EAT

When temperatures soar and I'm weak from the heat,
there's one consolation, I still love to eat.
MANHATTAN

Blend deviled ham, olives, mustard and hot pepper
sauce. Form in ball on serving dish; chill. Combine cream
cheese and milk; frost ball with mixture. Chill. Remove
from refrigerator 15 minutes before serving. Garnish with
parsley.
KETTLERIDGE

LEMONY

MEAT

BALLS

1 lb. ground pork
1 lb. ground veal
2 c. soft bread crumbs
2 eggs·
1/2 c. chopped onion

Heidi McGinn
2 tsp. salt
2 Tbsp. margarine
1 (10 oz.) jar apricot
preserves
1 I 2 c. barbecue sauce

Combine meat, bread crumbs, eggs, onion and seasonings; mix lightly. Heat oven to 350°. Shape into 1/2
inch meat balls. Brown in margarine; drain. Place in 2
quart casserole. Combine preserves and barbecue sauce;
pour over meat balls. Bake at 350° for 30 minutes, stirring
occasionally. Makes approximately 5 dozen meat balls.
SHRIMP BUTTER
1 stick butter, room
temperature
1 ( 8 oz.) cream cheese,
room temperature

Lorry Brossard
4 Tbsp. mayonnaise
Garlic powder to taste
1 flat can shrimp

Mix all with electric mixer, except shrimp. Add shrimp
which was shredded or chopped real fine. Serve at room
temperature. Good on crackers or cocktail rye bread.

546-80

y

7

SHRIMP DIP
1 pkg. frozen small size
shrimp, thawed and cut
2 tsp. minced onion

Edna Zerfas

1 pkg. chopped frozen
spinach
1 1 I 2 c. mayonnaise
114 c. chopped onion

room temperature
1 I 4 tsp. garlic powder

Evelyn Am born
1 I 4 c. chopped parsley
114 c. salt
1 tsp. pepper

Drain all liquid out of spinach and mix with other
ingredients. Refrigerate for 24 hours.
STUFFED MUSHROOMS
1 lb. fresh mushrooms
112 c. Parmesan cheese
1/4 c. margarine

Lorry Brossard
1 tsp. chopped green onion
White cooking wine to taste
Garlic to taste
Parsley to taste

Remove stems from mushrooms gently; grind or chop
stems very fine. l\Ielt margarine and mix with cheese, onion,
wine, garlic powder and parsley. Stuff mushrooms. Place
mushrooms in pan that is greased with cooking oil and bake
approximately 20-25 minutes.
T.V.
1
1
1
1

MIX

pkg. Rice Chex
pkg. Cheerios
pkg. thin pretzel sticks
lb. margarine

Stir every 15 minutes, so in-

2 ( 8 oz.) pkg. cream cheese,

Mix in bowl, then on a piece of foil, form ball. Wrap
and store in refrigerator. Serve with crackers or thinsliced rye bread.
SPINACH DIP

Bake uncovered for 2 hours.
gredients are mixed well.

Lynne Connolly
1 Tbsp. table salt
1 Tbsp. garlic salt
1 Tbsp. Worcestershire sauce
112 lb. pecans

WATER CHESTNUTS
1 can water chestnuts
4-6 slices b aeon

WITH BACON

Lorry Brossard

Equal parts catsup and
brown sugar

Fry bacon until done, but limp. Use 1 I 4 slice of bacon
and wrap around chestnut. Secure with toothpick. Mix
equal parts of catsup and brown sugar. Arrange chestnuts
in a baking dish and pour catsup mixture over them. Bake
at 35 0° for approximately 20 minutes.
BEET RELISH

Betty Keisler

4 lb. beets
1 I 2 c. horse:r;adish
2 Tbsp. brown sugar

2 Tbsp. granulated sugar
1/3 c. cider vinegar
2 tsp. salt

Boil beets and grind finely. Combine with remaining
ingredients. Mellow for a couple weeks in refrigerator.
Makes· 4 1/2 pints.
BREAD AND

BUTTER PICKLES

4 qt. sliced cukes
3 medium onions, sliced
2 green peppers, sliced
3 cloves of garlic
1/3 c. salt

5
1
l
2
3

Betty Keisler

c. sugar
1 I 2 tsp. turmeric
1 I 2 tsp. celery seed
Tbsp. mustard seed
c. vinegar

Cut cukes in slices; add onions and peppers. Add
garlic and salt. Cover with ice and let stand 3 hours; drain
well. Combine with remaining ingredients. Bring to boil;
let boil 10 minutes and put into jars and seal. Makes 4
pints.

Melt margarine, then add the salts and sauce; mix well.
Select a large roasting pan and put Rice Chex, Cheerios,
pretzel sticks and nuts into pan and mix well. Pour melted
margarine over all and mix again. Put into oven at 200°.
8

546-80

9

7

Linda Miller

DILL PICKLES
4 qt. water
1 qt. vinegar

1 c. pickling salt
1/2 c. sugar

Prepare jars and pickles. Place pickles in jars with dill
and garlic clove, if desired. Bring the 4 ingredients to a
boil and pour into jars to within 1/4 inch of top. Seal jars.
Process if desired, following desired method.

pickling spices in a cloth bag with third solution; bring to a
boil and simmer with lid on for 5 minutes. Be sure to make
this about 8 hours before using so spice flavoring can seep
out. Squeeze bag and throw away before putting cooled
solution on fish. Add vermouth. First, in crock or glass
jar, layer fish, thinly-sliced onions. Pour on solution;
cover. Let stand at room temperature for 7 days. Refrigerate and fish are ready to eat. Makes 1 I 2 gallon fish.
PICKLE

PICKLED

1/2 c. vinegar
1/2 c. water
112 c. sugar
6 whole allspice

3 whole cloves
2 c. tiny whole beets or sliced
beets with juice
1 sliced onion

Bring the first 5 ingredients to a boil for 1 minute.
Add beets with juice and boil together about 5 minutes.

8 cucumbers
3 green peppers
3 onions

First Solution:
112 gal. water

Second Solution:
White vinegar to cover

Pieces of fish to fill 1 1 I 2 qt.
jar (smelt or Northern are
best)

Third Solution:
2 c. white vinegar
1 c. water
Have ready:
Handful of mixed pickling
spices

CROCK PICKLES

Art Koehn

FISH

1 c. pickling salt

Rose Podella
1 pt. vinegar
2 c. sugar
1 Tbsp. celery seed

Grind first 3 ingredients and soak with 1 tablespoon
salt for a few hours; drain. Add next 3 ingredients and
boil 10 minutes. Put in jars and seal.
10 DAY

PICKLED

RELISH

Evelyn Amborn

BEETS

4 0 ( 4- 6 incl:f) pickles
6 flowers of dill
10 c. cold water
1 1/2 c. white vinegar

(Polish Dill)

Ruth Koehn

1/2 c. pickling salt
2 cloves of garlic
12 peppercorns
3 tsp. pickling spices

Dissolve salt in vinegar and water before pouring over
pk!kles. Add all ingredients and pour over pickles. In
crock, put layer of dill and pickling spices, 1 or 2 layers of
pickles, then dilL Pour solution over this. Put a weighted
plate on top; let stand in cool place for 10 days, then refrigerate. These can be processed if you don't have room
in your refrigerator.

1 1/2 c. sugar

4 oz. dry vermouth
6 white onions, sliced

Clean and skin fish. Take out bones on larger fish;
cut in bite-size pieces. Put in brine No. 1 solution to cover
for 24 hours; drain. Put in No. 2 white vinegar to cover for
24 hours; drain. Throw away vinegar. Put handful of
10

546-80

11

SOUPS,

TO QUICK-FREEZE VEGETABLES

Vegetables for freezing are prepared as for cooking, then blanched (scalded) and
packed dry, or with the brine. The dry pack is less trouble and is satisfactory for
all vegetables except green peppers.
Blanching vegetables is important because it minimizes loss of flavor and color.
To blanch in boiling water, put about one pound of vegetables in a fine-mesh
wire basket with a wire cover to hold food under the water and lower into
rapidly boiling water, enough to cover food. Cover the kettle and then COUNT
THE TIME RECOMMENDED FOR EACH vegetable. After blanching, chill
quickly and thoroughly, plunge the vegetables into ice water, or hold under cold
running water. When completely chilled, remove and drain, and PACK AT ONCE.
VEGETABlE

HOW PREPARED

ASPARAGUS

Wash, cut, sort into groups
according to thickness of
stalk. Blanch, chill, pack.

BEANS, GREEN
AND WAX

Wash, stem, slice, cut or
leave whole. Blanch, chill,
pack.

BEANS, LIMA

Shell, wash, blanch, chill.
Remove white beans,
which may be used for
cooking. Pack.

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

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

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

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

3 to 4 minutes in boiling
water.

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

7 minutes in boiling water
for slender ears. 9 for medium, 11 for large.

CARROTS

CAULIFLOWER

CORN, ON COB

HEARTY

SALADS,

VEGETABLE SOUP

2 c. Creamettes
4 slices bacon, diced
1 large onion, chopped
1 ( 32 oz.) jar spaghetti
sauce*
2 (10 1/2 oz.) cans beef
broth

VEGETABLES

Mary Haase
3 1/2 c. water
1/4 tsp. basil
1 tsp. salt
l/4tsp. pepper
2 (10 oz.) pkg. frozen
vegetables
Parmesan cheese, grated

BlANCH!Nu

-----

3 to 4 minutes in boiling
water, depending on size.

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

Prepare Creamettes as directed; drain and set aside.
In large saucepan, fry bacon until almost crisp. Add onion
and saute until translucent. Combine next 6 ingredients
with bacon and onion; simmer, covered, 20 minutes. Add
vegetables and simmer 10 minutes. Stir macaroni and sprinkle with Parmesan cheese. Makes 12 one-cup servings.
*If usjng extra thick or zesty, add 2 cups water.
CHERRY FLUFF SALAD
3 oz. cream cheese
1 can sweetened condensed

milk

Karen Sarbacker
1 can drained chunk
pineapple
1 can cherry pie filling
1 ctn. Cool Whip

Beat cream cheese and sweetened condensed milk till
fluffy. Add pineapple and pie filling. Fold in Cool Whip;
chill.

COTTAGE CHEESE JELLO MOLD

CORN, KERNELS Same as corn on cob. After
chilling, cut off kernels and
pack.
GREENS
Wash, discard bad leaves,
Beet, Chard, Kale, tough stems. Blanch, chill,
Mustard, Spinach, pack.
Collards, etc.

2 minutes in boiling water.

PEAS

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

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

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

3 minutes in boiling water.

1 pkg. lemon jello
1 small can crushed
pineapple
1 I 2 pt. whipping cream
(real)

Joan Kuper

1 c. cottage cheese (small
container)
2 Tbsp. Miracle Whip (not
mayonnaise)
1/2 c. nuts (optional)

Take juice from small can of crushed pineapple. Add
water to make 1 cup liquid. Heat to boil and add to jello.
Let jello partly set. After the jello is partially set, whip
the jello and add 1 cup of cream, which you have already
whipped, 1 cup cottage cheese, nuts (optional) and 2
546-80

Coi>Yright@ 1973 COOKBOOK PUSUSI1ERS,INC.

13

tablespoons of salad dressing along with your drained,
crushed pineapple. Mix well and chill. {Important thing
is do not add any other liquid except the 1 cup of combined
water and juice in the very beginning.) This mold usually
takes 24 hours to really set well, but W s worth the wait.
DRESSING -

SPINACH

3 tsp. grated onion and
juice
2 tsp. salt
1 tsp. pepper
4 Tbsp. wine

Combine.

Joan Adams

SALAD

4 tsp. Dijon mustard or Lrey
Poupon
1/2 tsp. lemon juice
1 c. olive oil (or salad oil)

Makes 10-12 individual servings.
Edna Zerfas

DRY JELLO SALAD
Mix in a large bowl:
1 lb, ctn. small-curd

cottage cheese
Add:
1 (No. 2) can chunk
drained pineapple

1 head romaine lettuce,
cut into pieces
1 can drained bean sprouts
1/2lb. bacon, fried crisp
and crumbled

14

1 c. salad oil
3/4c. catsup
1/2 c. vinegar
1/2 c, sugar

Mix dressing

Betty Lackas
1 tsp. salt
Dash of pepper
Dash of garlic salt
Dash of onion salt

Mix all ingredients in a quart jar and shake, or mix
in a blender. Refrigerate.
FRENCH DRESSING
In jar, combine:
1/2 c. Heinz tomato catsup
1/2 c. salad oil
1 I 4 c. cide~ vinegar

Rose Podella
2 tsp. confectioners sugar
1 clove garlic, split
1/4 tsp. salt
Dash of pepper

jello (dry)
Cover; shake vigorously. Chill to blend flavors.
Remove garlic; shake again before serving.
1 1/2 c. small colored
marshmallows

FRENCH SALAD DRESSING
1 can tomato soup
1 c. oil

1/4 c. sugar
1/2 c. vinegar ·
1 tsp, dry mustard

Jacque' Schaal
1 tsp. paprika
1/2 onion, grated
1 garlic clove (optional)
1 tsp. salt

Karen Sarbacker
Put all ingredients in blender and mix well.
1 can water chestnuts, sliced
and drained
3 hard-cooked eggs, sliced
Salt and pepper to taste

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

FRENCH DRESSING

1 ( 3 oz.) pkg. raspberry

Fold in 1 large carton Cool Whip. Mix together; pour
into a bowl you will serve in. Let stand a few hours or
overnight. Can be served alone or on lettuce leaf and serve
with crackers.
FOO YONG TOSS

Combine first group of ingredients.
together well in blender; add to salad.

2 tsp. Worcestershire sauce
1/3 c. catsup
2 Tbsp. grated onion

FRUIT

SALAD

1 pkg. vanilla pudding
1 pkg. tapioca pudding
1 (llb. 2 oz.) can chunk
pineapple

Vi Anderlick
2 small cans Mandarin
oranges
4 bananas, sliced
Maraschino cherries
(optional)

Drain fruit; add water to juice to make 3 cups.
546-80

Cook

15

combined puddings in this liquid. When thickened, blend
with fruit. Can be made the day before.
GERMAN

POTATO

SALAD

7 or 8 medium potatoes,
boiled in jackets
4 or 5 strips bacon, cut up
112 c. chopped onion
2 Tbsp. flour

Heidi McGinn
3/4 tsp. salt
1/2c. sugar
1/2 c. white vinegar
1 c. water

Brown bacon; remove from pan. Stir in flour and salt;
add sugar, vinegar and water. Bring to a boil and add bacon and onion. Pour over cooled, sliced potatoes. Bake 1
to 2 hours at 325°. Cover part of the time.
HAWAIIAN

FRUIT SALAD

1 medium size can drained
crushed pineapple
Mix well.
MOM'S

TUNA

1 c. marshmallows
1 I 4 - 1/2 pt. sour cream
Cherries

Lynne Connolly

2 small pkg. lime jello
1 large pkg. cream cheese
1 c. chopped nuts

LETTUCE

SALAD

Betty Keisler

Radishes
Green peppers
Tomato

Break lettuce in bowl and add tuna. For the amount
of lettuce, add chopped vegetables and toss with Thousand
Island dressing. Put crushed Fritos on top.

Jacque' Schaal

Drain fruit thoroughly before adding sour cream; refrigerate. Can substitute apples, nuts and lemon for
oranges, pineapple and coconut. Serves 6.
JELLO SALAD

Stays in refrigerator 3 to 4 days.

1 small can tuna
Celery
Hard-boiled eggs
Onion

NEW TWIST

1 can Mandarin oranges
1 can pineapple tidbits
1/2 c. coconut

2 c. colored miniature
marshmallows
1 ctn. Cool Whip

1 small can crushed pineapple,
drained
2 c. Cool Whip

POTATO

SALAD

6-8 potatoes, boiled in
skins , sliced
1/,2 lb. Velveeta cheese,
cut up
1 onion, chopped

Helen Page
112 tsp. mustard
Salt and pepper
1 c. Miracle Whip salad
dressing
1 or 2 strips raw bacon, cut
up

Mix all in casserole, except bacon. Place bacon on
top. Bake 30 minutes at 350°. If made a day ahead, bake
45 minutes. Serves 6 to 8.
OLD FASHIONED

POTATO

SALAD

Jacque' Schaal

1 I 4 c. diced green pepper
4 hard-cooked eggs, diced
1 c. mayonnaise
Salt and pepper

Mix jello according to directions on package; let set.
Whip cheese until frothy; mix in pineapple and nuts. Fold
into jello and add Cool Whip. Can be served from pan or
mold.

6 cooked potatoes, sliced
1 I 4 c. thinly-sliced radishes
1/4 c. minced onion
1/2 c. sliced celery

LEMON

Combine all ingredients in large bowl; mix well and
chill. Garnish with hard-cooked egg slices, tomato slices
and green pepper.

PUDDING

SALAD

1 can Thank You lemon
pudding mix

16

Terry Zerfas
1 medium size can drained
fruit cocktail

5 46-80

17

Thurza Staudenmaier

ORANGE TAPIOCA SALAD
2 pkg. orange tapioca
jello
1 c. chunk pineapple
4 bananas

2 medi urn cans Mandarin
oranges
1/2 c. maraschino cherries,
cut in halves

Drain fruit juice to 4 cups to use in making pudding.
After pudding is cool, add fruit and let stand all night.
Slice bananas into salad just before serving.
Jacque' Schaal

PEA SALAD
1 (7 oz.) box Creamettes
1 box frozen peas (green)
2 bunches green onions

1/2 c. mayonnaise (more or
less)
Salt and pepper to taste

Prepare Creamettes as directed on package. Also
prepare peas. Finely chop green onions. Mix Creamettes,
peas and onions in bowl; add mayonnaise and stir until
coated. Add salt and pepper to taste.
PINEAPPLE COLE SLAW

Pat Kjellander

4 c. shredded cabbage
1 c. diced, unp eeled red
apple
1 c. pineapple chunks

1 c. miniature marshmallows
Miracle Whip salad dressing
Lettuce

Combine cabbage, apple, pineapple, marshmallows and
enough Miracle Whip to moisten; toss lightly. Serve in
lettuce-lined salad bowl.
POTATOES

SALAD DRESSING

1 egg
314 c. sugar
1 tsp. dry mustard
1 Tbsp. flour

Betty Lackas

112 c. vinegar
112 c. water
Salt and pepper to taste

Cook in a saucepan until thick.

RUSSIAN

DRESSING

Bac-Os
3 Tbsp. mayonnaise
2 Tbsp. chili sauce

Donna Stromquist
1 tsp. horseradish, grated
1 I 4 tsp. Worcestershire sauce

Pickle relish

Mix all together.
RUSSIAN

SALAD DRESSING

1 small onion
1 1/4 c. sugar
1 (10 3/4 oz.) can tomato
soup
3 I 4 c. vineg·ar
1 1/4 c. salad oil

Gloria Jahns
1 small garlic clove
1 1/2 Tbsp. dry mustard
1 1 I 2 Tbsp. Worcestershire
sauce
1 112 Tbsp. salt
1 tsp. paprika

Blend all together in blender.
dressing.
SALAD

MOLD

2 pkg. jello (strawberry,
raspberry or lime)
1 c. boiling water (later
you can add 112 c.
pineapple juice)

Makes 1 quart of

Donna Karow
1 pt. thick sour cream

1/2 tsp. salt
1 (No. 2) can crushed
pineapple, drained
1 I 2 c. chopped nuts

Dissolve jello in water; cool slightly (here is where you
can add the pineapple juice). Fold in sour cream, salt,
pineapple and huts. Pour into a rinsed cold water mold and
chill.
7 LAYER SALAD
1 head lettuce
1 small box frozen peas
1 1/2 c. chopped celery
1 c. chopped onion
Peppers, water chestnuts
(variations)

Betty Lackas
2 c. salad dressing
3 tsp. sugar
1/2 c. Parmesan cheese
6 slices bacon
Salt and pepper to taste

Break up lettuce in 10x13 inch pan. Add peas, celery,
and onions. Mix 2 cups salad dressing with 3 teaspoons

18

546--80

19

sugar, salt and pepper. Spread over lettuce mixture.
Sprinkle Parmesan cheese over salad dressing. Fry bacon
and crumble. Add over cheese.
SHRIMP MOLD SALAD

Edna Zerfas

Dissolve 1 small package lemon jello in 1 cup hot water;
cool. Heat 1 can Campbell's tomato soup with 1 large package cream cheese. Mix well; cool. When jello is slightly
thick, add tomato soup mixture. Beat if necessary. Add:
1 c. salad dressing
1 c. finely-chopped celery
1/2 c. green pepper, cut
fine

I'

1 tsp. grated onion
1 c. small green peas
2 c. chopped, cooked shrimp

Pour into oiled mold; set. If you use a fish mold, trim
eyes and fins with stuffed green olives.
STRAWBERRY MOLD
2 (3 3/4 oz.) pkg. jello
1 ( 8 oz.) pkg. cream
cheese

Nancy Say
1 large pkg. strawberries
(with sugar)
1/2 pt. whipping cream
1 c. hot water

•
•
:
•
•
•
I

THOUSAND

ISLAND DRESSING

1 c. mayonnaise or salad
dressing
2 Tbsp. finely chopped
celery
2 Tbsp. finely chopped
green pepper
2 Tbsp. cider vinegar

Lorry Brossard

1 hard-boiled egg, finely
chopped
2 Tbsp. cream
2 Tbsp. chili sauce
Pinch of garlic powder
(optional)

Put all ingredients in blender until well blended.
WARM "FRESH SPINACH" DRESSING
4-6 slices bacon
Small amount bacon grease
1/2 c. sugar

Lorry Brossard

1/4 c. vinegar
2 Tbsp. flour
1 c. water

Brown paean; cool and crumble. Save a little of the
bacon grease; add 1/2 cup sugar and 1/4 cup vinegar.
Heat to boiling. Mix flour and water till smooth and add to
above; cook until it thickens. Put 2 to 3 thin-sliced onion
rings,on top of fresh spinach in a salad bowl and pour hot
dressing over.
WATERGATE SALAD

Jacque' Schaal

Dissolve jello in 1 cup hot water; cool. Stir in strawberries. Blend in cream cheese. Whip the cream and fold
into jello. Pour into mold; chill.

1 pkg. instant pistachio
pudding

STRAWBERRY RICE MOLD

Combine in bowl. Do not drain pineapple.
and refrigerate to thicken.

1 ( 3 oz.) pkg. strawberry
jello
1 c. boiling water
1/2 c. pineapple juice
1 c. crushed pineapple

Pat Kjellander
1 c. whipping cream, whipped
1 c. cooked rice
1/2 c. maraschino cherries
(optional)

Mix jello, boiling water and pineapple juice; let set
partly and then whip. Add whipped cream and rice. Add
1/2 cup maraschino cherries, cut up (may be omitted), and
1 cup crushed pineapple, drained. Mix thoroughly. Pour
in mold and let set. Serve well chilled. Makes 6 average
servings.

20

WINTER SALAD
1/2 c. vinegar
1/2 c. sugar
1/ 4· c. vegetable oil
1 tsp. salt
1 medium onion, chopped

1 ( 9 oz.) container Cool Whip
1 can crushed pineapple
1 c. marshmallows
Mix well

Betty Lackas
1 can sauerkraut, strain and
rinse
2 pimentos, chopped
1/2 green pepper, chopped
1 tsp. celery seed

In a saucepan, combine vinegar, sugar, oil and salt.
Bring to boil to dissolve sugar. Put kraut in a bowl; add
hot sauce and other ingredients. Chill.
546-·80
21

/)

BROCCOLI CASSEROLE
3 pkg. or 1 bunch broccoli,
cooked and drained
Mix together:
1/4 lb. melted butter

CAROLINA CORN PIE

Helen Page

2
1
1
2
2

1/4 lb. butter
1 1 I 2 lb . melted Velveeta
cheese
30 crushed Ritz crackers

4
1
3
1

CARROT CASSEROLE

c . sliced carrots
small onion, chopped
Tbsp. butter
can cream of celery soup

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

1/4 tsp. salt
1 I 4 tsp. pepper
2 Tbsp. minced onion
1/2 c. melted butter
Paprika

Mix cracker crumbs and butter. Reserve 1/2 crumbs
and press remainder into 9-inch pie pan to form shell. In a
saucepan, mix 1 cup milk, corn, salt, pepper and onion.
Bring to boil; reduce heat and let simmer 3 minutes. Blend
flour and remaining 1 I 4 cup milk; stir into hot mixture and
cook until thickened. Cool slightly. Gradually add eggs,
stirring vigorously. Pour into lined pan and sprinkle with
reserved crumbs and paprika. Bake at 400° for 15 minutes.
Cut into wedges.

Add butter and cheese to broccoli. Pour the butter/
cracker combination over the broccoli. Bake at 350° for
30-40 minutes.
ARDELLE'S

c. fresh or frozen corn
1/4 c. milk
1 I 4 c. cracker crumbs
Tbsp. flour
eggs, beaten

Betty Keisler

Betty Keisler

c. milk
c. grated sharp cheese
tsp. salt
tsp. pepper

CREAMED CORN

Heidi McGinn

r

1lb. can creamed corn
1/2 can milk
1 egg, beaten

Cook carrots till done, not mushy; drain. Saute onions
in butter. Stir in soup, milk, salt, pepper, cheese and
carrots. Pour into casserole dish. Toss 1/2 cup crushed
bread crumbs and 1/3 cup melted butter. Sprinkle over top
and bake 20 to 30 minutes in 350° oven.

3/4 - 1 c. soda crackers
Salt and pepper to taste

Mix all together and pour in casserole.

Bake 1 hour at

350°.
CANDIED SQUASH CRESCENTS
3 medium acorn squash
3/4 c. butter or margarine
3/4 c. brown sugar

Rose Podella

Halve squash lengthwise and scoop out seeds. Cut
each half crosswise in 1 I 2 inch slices. Cook in small amount
of boiling water, salted, in large frying pan 10 minutes or
until tender; drain. Melt butter in same pan. Stir in remaining ingredients. Put squash in single layer in pan,
turning to coat well with syrup. Cook, turning several
times, 5 minutes or until richly glazed.

22

EGGPLANT PARMESAN

3 Tbsp. lemon juice
1/2 tsp. ground ginger or
less
1/2 tsp. salt

••
•
•
-

1 eggplant
Flour
1 egg, beaten
1 ( 8 oz.) can tomato sauce
1/4 tsp. basil

Lorry Brossard
Pinch of oregano
Pinch of garlic
1/2 lb. sliced or shredded
Mozzarella cheese

Peel and slice eggplant, about 1/8 to 1 I 4 inch slices.
Coat with egg, then flour, and brown both sides in a small
amount of cooking oil. Mix tomato sauce, basil, oregano
and garlic together. Arrange 1 layer of eggplant in a 9x9
or 9x13 inch greased baking dish, depending how large the
eggplant is. Pour half of tomato sauce over this layer and
half of the cheese. Arrange another layer of eggplant on
top of cheese, then sauce and last the cheese. Bake at 325°
for about 35 minutes. You can substitute your own homemade spaghetti sauce or Ragu instead of the above mixture.
23

I~

EIGHT

INGREDIENT

GREEN

CAULIFLOWER SALAD
Betty Keisler

1 c. Miracle Whip

1/4 c. sugar
112 c. Parmesan cheese
1 head cauliflower, broken

1 pkg. frozen peas, cooked
1 onion, cut in rings
1 lb. bacon, fried and
crumbled
1 head lettuce

Put all ingredients in large bowl in the order listed.
Let stand 6 hours or overnight. Toss just before serving.
GOLDEN PARMESAN

POTATOES

6 large potatoes

114 c. flour
114 c. grated Parmesan
cheese

Lorry Brossard

314 tsp. salt
1 I 4 tsp. pepper
Chopped parsley
113 c. butter

Peel potatoes; cut each into 8 long pieces as for French
fries. Combine flour, cheese, salt and pepper in a bag.
Moisten potatoes with a little water and shake about 113 of
them at a time in the bag, coating thoroughly. Melt 113 cup
butter in a 9x13 inch pan. Place potatoes in a single layer
in the pan and bake at 375° for 1 hour, turning once. When
golden brown, sprinkle with parsley. Serves 6.
GREEN

BEAN

CASSEROLE

l can cream of chicken

or mushroom soup
l/2 c. milk
1 tsp. soy sauce
Dash of pepper

Betty Lackas
3 c. cooked French style
beans (two 1-lb. cans)
1 ( 3 1/2 oz.) can French
fried onions

In 1 112 quart casserole, stir soup, milk, soy sauce
and pepper until smooth. Mix in beans and 1/2 can onions.
Bake at 350° for 25 minutes or until hot. Stir; top with remaining onions. Bake 5 minutes. Makes 4 cups.

24

BEAN

CASSEROLE

2 c. French beans
1 tsp. salt
314 c. milk

Donna Stromquist
1 can cream of mushroom
soup
1 can French fried onions
1/8 tsp. pepper

Combine milk, soup and pepper; pour over beans.
Add 1 I 2 can onions. Pour into casserole (1 1 I 2 quart).
Bake at 350° for 20 minutes. Garnish with rest of onions;
bake 5 minutes more.
MAPLE

CANDIED SWEET POTATOES

6 medium sweet potatoes

112 c. maple syrup
1 Tbsp. butter
1 tsp. salt

Betty Keisler

1 c. apple cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Boll potatoes in jackets until nearly tender. Peel and
slice into baking dish. Heat remaining ingredients to boiling; pour over potatoes. Bake at 300° for 1 hour.
MOM'S

SAUERKRAUT

1 (16 oz.) can sauerkraut
4 slices bacon, cut up
1 small onion, chopped

Lorry Brossard
2-4 Tbsp. brown sugar
112 tsp. caraway seed
Salt and pepper to taste

Saute onion and bacon; drain fat. Rinse sauerkraut
twice. Place sauerkraut, onion, bacon, sugar, caraway
seed, salt and pepper in a 2-quart pot. Add a little water
and cook for 45 minutes.
NEW FASHIONED SCALLOPED POTATOES
12 medium potatoes, pared
and diced
2 I 3 c. butter
2/3 c. flour
2 tsp. salt
1 I 2 tsp. pepper
6 c. milk, scalded
546-80

Joan Adams

2 ( 2 oz.) jars pimento,
chopped
8 green onions and tops,
sliced thin
1 lb. sharp cheese, diced
2 c. buttered soft bread
crumbs

25

Put potatoes, 1 cup water and 2 teaspoons salt in pan.
Cover; cook to boiling. Lower heat and cook about 10 minutes; drain. Melt butter; blend flour and seasonings. Add
milk; cook and stir until thick and smooth. Stir in pimento,
onions, cheese and potatoes. Turn into a buttered casse-·
role. Top with crumbs. Bake at 350° for 30 minutes.
PARMESAN

POTATOES

6 large potatoes (about 3

lb.)
1/4 c. sifted flour
3/4 tsp. salt

Betty Laskas
1/4 c. grated Parmesan
cheese
1/4 tsp. pepper
Chopped parsley

Pare potatoes; cut each into 8 pieces. Combine flour,
cheese, salt and pepper in bag. Moisten potatoes with a
little water and shake about 1/3 of them at a time in the bag,
coating thoroughly. Melt 1/3 cup butter into a 9x13 inch
pan. Place potatoes in a layer in the pan and bake at 375°
for 1 hour, turning once. When golden brown, sprinkle with
parsley. Serves 6.
SCALLOPED CABBAGE
1 small head cabbage
2 Tbsp. butter
2 Tbsp. flour
l/2tsp. salt

Betty Lackas
1 can cream of mushroom
soup, undiluted
Dash of pepper
Buttered bread crumbs

Slice cabbage and boil in very little water until tender.
Do not drain. Melt butter; add flour. Blend; add salt,
pepper and liquid. Place in greased casserole. Sprinkle
with bread crumbs, then bake in 350° oven for 30 minutes.

26

cnotes

HANDY CHART OF KITCHEN MATH WITH METRIC
Measure

3 tsp.
1 oz.
1'/:z oz.
4 Tbsp.
5 Tbsp. plus 1 tsp.
8 Tbsp.
16 Tbsp.
2 cups
4 cups
4 cups plus 3'/:z Tbsp.
2 Tbsp.
16 oz.
35.3 oz.

1 Tbsp.
2 Tbsp.
1 jigger
'!.cup
1/3 cup
'h cup
1 cup
1 pint
1 quart
1 liter
1 oz. (dry)
1 pound
2.21 pounds

14.8 milliliters
29.6 milliliters
44.4 milliliters
59.2 milliliters
78.9 milliliters
118.4 milliliters
236.8 milliliters
473.6 milliliters
947.2 milliliters
1,000.0 milliliters
28.35 grams
453.59 grams
1.00 kilogram

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

teaspoons (tsp.)
tablespoons (Tbsp.)
fluid ounces (fl. oz.)
cups (c)
pints (pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

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

5
15
30
0.24
0.47
0.95
3.8
0.03
0.76

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

milliliters (mil
liters (I)
liters (I)
Iiters (I)
cubic meters (m3)
cubic meters ( m3)

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

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

SIMPLIFIED MEASURES
dash ; Iess than 1/8
2 pt. (4 c.) = 1 qt.
teaspoon
3 tsp. ; 1 Tbsp.
16 Tbsp.; 1 cup
1 cup= Y, pt.
2 cups= 1 pt.

MAIN DISHES

KITCHEN MATH WITH METRIC TABLES
Metric (Ml)
Equivalent

0.03
2.1
1.06
0.26
35
1.3

Gelatin (unflavored) - 1 Tbsp. thickens
2 cups liquid
Salt

1 tsp. to 1 qt. sauce
1 tsp. to 4 cups flour
1 tsp. to 2 cups liquid
1 tsp. to 1 lb. meat
Y, tsp. using 1 qt. water

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

4 qt. (liquid) = 1 gal.

Size

8 qt. (solid) = 1 peck
4 pecks = 1 bushel
16 oz.= 1 lb.

8-oz. , . . . . . . . . . . . . . .
picnic . . . . . . . . . . . . . .
No. 300 . . . . . . . . . . . . .
No. 1 tall . . . . . . . . . . . .
No. 303 . . . . . . . . . . . . .
No. 2 . . . . . . . . . . . . . . .
No. 2'/:z . . . . . . . . . . . . . .
No. 3 . . . . . . . . . . . . . . .
No. 10 . . . . . . . . . . . . . .

If you want to measure part-cups by the tablespoon, remember:

4 Tbsp. = % cup
10 2/3 Tbsp. = 2/3 cup
5 1/3 Tbsp. = 1/3 cup 12 Tbsp. = '% cup
8 Tbsp. = Y, cup
14 Tbsp. = 7/8 cup

ll2lb. bacon
1 (12 oz.) pkg·. defrosted
frozen hash brown
potatoes
112 c. bacon drippings

Average Contents

1 cup
1'!. cups
1% cups
2 cups
2 cups
2'/:z cups
3'/:z cups
4 cups
12 to 13 cups

Donna Sarna
6
2
1
1

eggs
Tbsp. milk
112 tsp. salt
c. shredded Cheddar
cheese

Cut 6 bacon slices into l-inch pieces. Pan fry until
lightly browned; drain on paper toweling. Cook remaining
bacon to desired degree of doneness; drain and keep warm.
Brown potatoes in 1 I 4 cup hot bacon drippings; keep warm.
Combine egg·s, milk and salt; beat together. In a 10 or 12
inch fry pan, heat remaining 1/4 cup bacon drippings until
moderately hot. Add egg mixture; cook over low heat.
As outer edge thickens, tilt pan and lift omelet gently to
allow uncooked portion to flow underneath. When bottom of
omelet is browned and mixture firm, spread browned potatoes over half of top and sprinkle cheese over potatoes.
Fold omelet over and serve at once with remaining cooked
bacon slices. Makes 4 servings.

2 Tbsp. Crisco
2 lb. beef
2 Tbsp, vinegar
1 Tbsp. lemon juice
1 Tbsp. Worcestershire
sauce
2 Tbsp. brown sugar

Rose Podella
1 c. meat stock or 1 bouillon
cube, dissolved in 1 c.
boiling water
1 c. diced celery
1 Tbsp. salt
1 c. catsup or chilli sauce
1 c. diced onion

Melt Crisco in skillet and brown meat, onion and celery. Stir in remaining ingredients. Cover and cook over
low heat or in slow oven, 325°, until meat is tender, 1 to
1 1 I 2 hours. Serve on buns, toast or cooked rice.

546-80
Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

OMELET

BARBECUED BEEF

TABLE OF PROPORTIONS

Soups & Sauces
Dough
Cereals
Meat
Vegetables

HASH BROWN

27

Mary Haase

BEEF BAKE
3 lb. beef stew meat
1 pkg. onion soup mix

2 cans cream of mushroom
soup
1/2 can water

Put meat in dish and sprinkle soup mix over it. Mix
water and soup together and pour over meat. Bake, covered, at 350° for 2 hours. Add sour cream over top. Serve
on hot noodles .
Eileen Johnson

BEEF STEW WITH BEER
4 lb. beef cubes ( 1-"inch)
Flour
3/4 c. oleo
8 medium onions, sliced
thin
4 cloves garlic, crushed
2 ( 16 oz.) cans beer

2 c. beef broth
1 I 4 c. brown sugar
1/4 c. minced parsley
3 tsp. salt
1 tsp. thyme
1 tsp. marjoram
1 tsp. pepper
1/4 c. vinegar

Coat meat with flour; brown on all sides in 1 I 2 of oleo
in a heavy skillet. Sprinkle 1/2 cup more flour over meat;
mix well. In a separate skillet, saute onions and garlic in
remaining oleo. Combine with meat in very large casserole.
Stir in remaining ingredients, except vinegar. Cover and
bake at 325° for 2 hours or until meat is tender. Stir occasionally. Add vinegar shortly before serving. Serve with
noodles or rice. Recipe can be doubled, but prepare it
twice, then combine. Can also be simmered on top of stove
in covered Dutch oven. Serves 12-14.
BEEF MACARONI CASSEROLE
1 1 I 2 lb. ground beef
1 env. Lipton onion soup
mix
1 Tbsp. flour

Edna Zerfas

1 ( 8 oz.) can tomato sauce
2 c. water
1 c. raw macaroni, cooked
1/4 c. grated Cheddar cheese

In large skillet, brown meat; drain off excess fat. Stir
in Lipton onion soup mix, flour, tomato sauce and water.
Simmer, covered, 5 minutes. Stir in cooked macaroni. Turn
into 1 1/2 quart casserole dish; sprinkle with cheese. Bake
15 minutes in 400° oven. Serves 6.

BEEF TIPS

CREAMED GRAVY

1 lb. round steak, cut
in 2-inch strips
1 Tbsp. shortening
1 env. beef-mushroom soup
1 Tbsp. catsup
1 1/4 c. water
1 I 2 c. cut-up onion

Karen Sarbacker

4 oz. can mushroom pieces,
undrained
1 Tbsp. Worcestershire sauce
2 Tbsp. parsley flakes
1/2 c. evaporated milk
1 Tbsp. lemon juice

Brown steak in shortening in large skillet. Stir in
mixture of soup mix, catsup, water, onion, mushrooms,
Worcestershire sauce and parsley flakes. Cover and cook
1 hour or until meat is tender. Mix evaporated milk and
lemon juice; let stand to thicken. Stir into meat mixture.
Heat through, but do not boil. Serve with noodles or rice.
CHEESE,

BEEF CRESCENT PIE

1 lb. gro'tmd beef
1/4- 1/2 c. chopped green
pepper
1 pkg. spaghetti, chili or
'taco seasoning mix
6 oz. can tomato paste

Mary Haase

3/4 c. water
8 oz. can Pillsbury refrigerated crescent rolls
1/2 c. Parmesan cheese
4 slices ( 6 oz.) Mozzarella
cheese

Preheat oven to 400°. In frying pan, brown meat and
pepper; drain. Stir in seasoning mix, tomato paste and
water; simmer 10 minutes. Separate crescent rolls into 8
triangles. Place in ungreased 8 or 9-inch pie pan; press
over bottom and up sides of crust. Spoon half of hot meat
mixture into crust. Top with 2 slices of Mozzarella cheese.
Spoon remaining meat mixture over cheese and top with 1 I 4
cup Parmesan cheese. Bake 15-20 minutes, until golden
brown. Cut remaining Mozzarella slices into lengthwise
strips. Arrange on pie in lattice pattern. Serves 5 or 6.
CHINESE SWEET

'N' SOUR BEEF

1-2 lb. round steak, 1/2
inch thick
5 Tbsp. vegetable oil
1 large onion, cut in thin
wedges
2 Tbsp. ketchup
1 Tbsp. wine vinegar
546--80

28

AND

Lorry Brossard

1 (8 1/2 oz.) can water
chestnuts, drained and
sliced
1 green pepper, cut in slices
1 (13 1 I 4 oz.) can pineapple
tidbits or chunks,
undrained
29

2 Tbsp. soy sauce

1/2 tsp. sugar
1 Tbsp. cornstarch

3 Tbsp. cold water
2 firm, ripe tomatoes, cut in
eighths
Hot cooked rice

Cut steak into narrow strips and brown in oil. Add
some water and cook steak approximately 1 1/2 hours, or
until tender. Add onion, water chestnuts and green pepper
and cook approximately 10 minutes. Add undrained pineapple, ketchup, vinegar, soy sauce and sugar. Mix cornstarch smoothly with cold water. Add to sauce in skillet,
stirring until sauce clears and thickens. Add tomatoes and
cook till they heat through. Serve over hot cooked rice.
CONTINENTAL STROGANOFF
1 lb. thinly-sliced round

steak
1 ( 4 oz.) can sliced
mushrooms, drained
2 Tbsp. butter

Jacque 1 Schaal
1 c. milk
1 c. water
1/2 pkg. Lipton onion soup
mix
2 Tbsp. flour
1/2 c. sour cream

In skillet, brown round steak and mushrooms in butter.
Add soup mix and flour; stir. Add milk and water; simmer
and cover for 45 minutes , stirring now and then. Blend in
1 I 2 cup sour cream. Serve over noodles; sprinkle with
parsley. Serves 4.
COUNTRY

STEAK

1 lb. round steak
1 Tbsp. shortening
1 can cream of celery soup
1/2 c. water

Betty Lack as
1 I 2 tsp. Worcestershire sauce
1 large clove garlic, minced
1 c. sliced onion
1 medium tomato, cut in
wedges

Pound steak with meat hammer; cut into serving size
pieces. In skillet, brown steak in shortening; pour off fat.
Add soup, water, Worcestershire sauce and garlic. Cover;
cook over low heat 1 hour. Stir now and then. Add onion;
cook 30 minutes more or until tender. Add tomato wedges;
heat. Makes 4 servings.

30

EASY BBQ

Jacque 1 Schaal

1 lb. hamburger

1 (12 oz.) jar chili sauce

(Del Monte or Heinz)
Brown hamburger over low heat; add chili sauce. Simmer 1/2 to 1 hour. May brown 1 small onion and 1/2 green
pepper with meat. Serve plain on buns or with a slice of
American cheese on buns.
EASY

CASSEROLE

1 1/2 lb. lean stew meat
1 can onion soup

Terry Zerfas
1 can cream of mushroom

soup

Cut the stew meat in l-inch cubes. Combine stew meat
and soups in casserole dish. Bake in preheated 300° oven
for 3 hours and 30 minutes.
ELEPHANT

STEW

1 elephant
Salt ,and pepper

Author Unknown
2 rabbits
1/2 tsp. Accent

Cut elephant into small bite-size pieces with the help
of friends (should take about 2 months). Cook over kerosene fire for about 5 weeks at 460°. This will serve 3, 900
people. If more are expected, 2 rabbits may be added, but
do this only if necessary as most people do not like to find
hare in their stew.
ENCHILADA CASSEROLE
1 1/2 lb. ground beef
1 c. chopped onion
2 cloves garlic, cracked
1 1/2 tsp. cumin
4 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper

Thurza Staudeam!l1ier
1 c. water
2 c. taco sauce (four 4 oz.
cans)
12 corn tortillas
1 lb. Monterey Jack cheese,
shredded
1 c. sour cream

Cook beef and onion till brown; add next 6 ingredients. Simmer till liquid is evaporated. Pour 1/2 cup taco
sauce into 9x13 inch pan. Arrange 1/2 tortillas in pan and
546-80

31

pour 1 I 2 cup sauce over them; spoon in beef mixture. Top
with sour cream and sprinkle on 1 I 2 of cheese. Arrange
remaining tortillas, overlapping slightly on cheese. Spread
rest of sauce over tortillas and top with rest of cheese.
Cover with foil and bake 4 minutes in 375° oven. Remove
foil and bake 5 minutes more.
GOOD

MEAT

Betty Lackas

LOAF

2/3 c. milk
1 egg, beaten
1/2 c. bread crumbs
1 1 I 2 lb. ground beef

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

catsup
chopped green pepper
chopped onion
salt

Blend all ingredients until smooth. Place in baking
dish or loaf pan. Bake in oven at 350° for 1 hour. Yield:
4-6 servings.
HAMBURGER AU

GRATIN

1/2 lb. ground beef
1/4 tsp. salt

FOR

2

Mary Haase

1/2 (5.5 oz.) pkg. au gratin
potatoes*

*To use half package, measure contents and divide in
half (approximately 1 cup potatoes and 3 tablespoons sauce
mix). To store remaining mix, close package securely. Use
within 2 weeks.
In skillet, cook and stir meat until brown; drain off fat.
Add potato slices and salt to meat. Sprinkle sauce mix on
top. Stir in half the amounts of water and milk called for
on package. Heat to boiling, stirring·. Reduce heat; cover
and simmer, stirring occasionally, until potatoes are tender,
about 30 minutes. Makes 2 servings.
HAM-BURGERS
llb. ham
1 onion

HAMBURGER

Lorry Brossard

BISCUITS

2 1b. ground beef
2 Tbsp. instant minced
onion
1 can cream of celery soup
1 c. catsup

1
1
2
1

tsp. salt
lb. can pork and beans
pkg. refrigerator biscuits
c. shredded Cheddar
cheese

Brown ground beef in skillet over medium flame; pour
off excess fat. Lower flame and add onion, soup, catsup,
salt and beans. Continue heating, stirring occasionally,
until mixture comes to a boil. Pour into 9x13 inch pan and
top with biscuits. Sprinkle biscuits with cheese. Bake in
425° oven for 12-15 minutes or until biscuits are done.
Makes 8 servings.
HAMBURGER

CHOW MEIN

lb. hamburger, browned
c. celery, diced
small onions, chopped
c. cold water
1 can cream of mushroom
soup

1
2
2
2

Adelle M. Larson
1 can cream of chicken soup
1/2 c. raw rice
1 T bsp. soy sauce
Chow mein noodles

Corn bine all ingredients, except chow mein noodles.
Pour into casserole. Bake 1 1/2 to 2 hours at 250°, then
covEr with chow mein noodles and balw a little longer; or
casserole chow mein can b'~ served separately from the
noodles. Yields: Approximately 8 servings.
ITALIAN

BREAD

1 1b. ground beef
Minced onion

Jacque' Schaal
1/2 lb. Velveeta cheese
Split hamburger buns

AND

PIZZA

Lois Norstrom
1 ( 8 oz.) can Contadina
pizza sauce
4 oz. Mozzarella cheese

Brown beef and onion; drain. Heat all ingredients in
saucepan, melting cheese. Spread on bread, sliced or cut
in half lengthwise. Bake at 350° about 5 minutes.

Grind ham, onion and cheese; mix well. Spread on
each half of bun and broil until brown or only spread 1 I 2
of bun and top with other half. Wrap in tin foil and place
in 375° oven for 10 minutes.

546-80
32

33

ITALIAN

Marilyn Stolp

SPAGHETTI SAUCE

1/2 c. onion, chopped
2 Tbsp. olive or salad oil
1 lb. ground beef, browned
2 cloves garlic, minced
2 (1 lb.) cans ( 4 c.)
tomatoes
2 ( 8 oz, ) cans ( 2 c. )
seasoned tomato sauce

1 c. water
1 ( 3 oz.) can broiled
mushrooms
1/4 c. chopped parsley
1 1/2 tsp. oregano or sage
1 tsp. salt
1/4 tsp. thyme
1 bay leaf

Brown onion in oil; add remaining ingredients. Bring
to boil and simmer for 2 - 2 1/2 hours. Remove bay leaf.

1/2 tsp. ground cumin
1/2 tsp. ground oregano
1/2 tsp. garlic salt
2 tsp. chili powder

Chop up or grind the tomatoes and put in kettle. Add
tomato sauce, water and drained beans. Remove seeds from
peppers; grind them up and add them to the kettle. Bring
to a boil, stirring occasionally. Brown ground beef in a
skillet. In a mixing bowl, mix the rest of the ingredients,
stirring to remove all lumps. Stir into boiling pot. Add the
browned beef; simmer 1/2 hour. Makes 2 quarts.
PIZZA CASSEROLE

MOZZARELLA SWISS

Betty Keisler

STEAK

2 lb. beef round steak
3 Tbsp. flour
1/4 c. butter
1 ( 1 lb. ) can tomatoes
1 1/2 tsp. salt

1/4 tsp. basil
1/2 c. chopped onion
1 I 2 c. chopped green pepper
1 1/2 c. shredded Mozzarella
cheese

Cut meat into serving pieces and coat with flour. Melt
butter in larg·e skillet; brown meat on both sides. Add to-matoes, salt and basil. Cover and simmer 1 hour. Add
onion and green pepper and cook 30-45 minutes or until meat
is tender. Top with cheese and heat till cheese melts.
Betty Lack as

NO PEEK STEW
1 lb. stew meat
1 can mushrooms
1 can mushroom soup

1/2 c. red cooking wine
1/2 env, Lipton dry onion
soup

Place all ingredients in slow cooker; cook on low all
day. Makes lots of juice. Vegetables may be added. Serve
over rice or noodles.
OLD
1
1
1
3

( 16 oz.) can tomatoes
(8 oz.) can tomato sauce
( 16 oz.) can red beans
hot chili peppers

34

Gilbert Amborn

FASHIONED CHILI
1
1
1
3

1 Tbsp. paprika
1 1/2 tsp. salt
1 onion

1 (8 oz.) box Creamettes
1 small can pizza sauce
1 small can tomato sauce or
use your own spaghetti
sauce ,.

Lorry Brossard
1/2lb. Mozzarella cheese,
grated
1 lb. browned ground beef
Oregano

In large bowl, combine both sauces, meat and half of
grated cheese with cooked Creamettes. In casserole dish,
layer Cream ettes mixture and grated cheese, ending up with
grated cheese on top. Sprinkle lightly with oregano. Bake
at 350° for 20 minutes or until edges of cheese are brown
and bubbly. Italian sausage may be substituted for ground
beef.
PIZZA CASSEROLE
1 1/2 lb. ground beef
8 oz. pkg. egg noodles
2 (10 1/2 oz.) cans ChefBoy-Ar-Dee pizza sauce
with cheese

Gloria Jahns
8 oz. pkg. shredded
Mozzarella cheese
8 oz. shredded sharp
Cheddar cheese

Brown beef. Cook egg noodles as directed. In a large
bowl, mix beef, noodles, pizza sauce and cheeses. Put into
casserole; cover and bake at 35 0° for about an hour. Makes
8 to 10 servings.

mild banana pepper
pt. water
lb. ground beef
Tbsp. corn meal
546-80

35

PIZZA CASSEROLE
2 lb. ground beef, browned
and drained
2 ( 10 oz.) cans pizza sauce
1 (No. 84) box mostaccioli
noodles

Alice Ranker
1 lb. Mozzarella cheese,
shredded
1/2 lb. American cheese,
sliced

Alternate ingredients in large casserole dish or pan and
bake with cover at 325° for 1 hour. Brown the ground beef
and if you wish, add 1 chopped small onion. When brown,
drain a little. Add pizza sauce and any Italian seasoning.
Have mostaccioli noodles partially cooked and drained. After
sauce has simmered a while, alternate ingredients, ending
with some American cheese slices on top. Makes large
serving.
PUFFY MEAT

PATTIES

1 I 2 lb. ground beef
3 egg yolks
3 egg whites, beat stiff
1 tsp. salt

STEAK PARMESAN

1 1/2 lb. round steak
1 egg, beaten
1/3 c. milk
1/2 c. bread crumbs
1 tsp. salt
1/8tsp. pepper
3 Tbsp. drippings

SAUERBRATEN

Joan Kuper

Marinate for 3 days a 3-4 pound pot roast in:
Vinegar
1 large sliced onion

Whole black peppers
4 bay leaves

Drain roast. Save the marinated juices. Braise the
pot roast. When seared dark brown, add the juices with
onion only. Simmer until soft; add your flour thickening
and simmer for 10 to 15 minutes. Heady to serve.

Betty Keisler
STROGANOFF
1 Tbsp. minced parsley
1/4 tsp. baking powder
1 small grated onion
1/4 tsp. pepper

Beat egg yolks about 1 minute. Add ground beef, salt,
baking powder, pepper, parsley and grated onion; mix
thoroughly. Fold in stiffly-beaten egg whites and blend
gently. Pick up with large spoon and drop into about 1 I 4
inch of very hot shortening. Fry about 3 minutes on each
side. Do not turn meat until well browned on first side.

ROUND

oregano and place 2 teaspoons Parmesan cheese on each.
Combine salt and paprika; sprinkle on onions and add them
to meat. Cover tightly and bake at 325° for 1 1/4 to 1 1/2
hours.

Lorry Brossard
1/2 c. water
1/4 tsp. oregano
1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. paprika
6 small onions

1 I 2 c. minced onion
1/4 c. butter
1 lb . ground beef
1 minced clove garlic
2 Tbsp. flour
2 tsp. salt
1 I 4 tsp. Accent

Betty Lackas
1/4 tsp. pepper
1 I 4 tsp. paprika
1 can mushrooms
1 can cream of chicken soup
1 c. sour cream
1/4 c. sherry
Parsley, chives or fresh dill

Saute onion in butter until golden brown. Stir in beef
and next 7 ingredients. When beef is done, add soup and
wine. Simmer, uncovered, 10 minutes. Stir in sour cream.
Sprinkle with parsley, etc. Serve over hot mashed potatoes , rice, noodles or toast.
STUFFED

CABBAGE

1 1/2 lb. ground beef
1 medium size cabbage
with loose leaves
1 egg

(Holubky)

Lorry Brossard

1/2 c. cooked rice
1 can tomato soup
Salt and pepper to taste

Cut steak into 6 or 8 servings and pound each piece.
Combine egg and milk. Mix bread crumbs, salt and pepper.
Dip steaks in egg mixture and coat with seasoned crumbs.
Brown in drippings; add water. Sprinkle steaks with

Remove 8 to 10 leaves from head of cabbage and par-boil about 15 minutes with cover on. Drain and cool. Mix
ground beef, egg, rice, onion, salt and pepper all together.
Place about 2 tablespoons of meat mixture on each parboiled

36

546-80

37
'7 V.{

~'t

cabbage leaves and roll up. Mix soup with approximately
1 I 2 cup water. Put about 1 I 2 the soup mixture on bottom of
baking pan. Chop remaining head of cabbage up in small
pieces and place on top of soup, Place cabbage rolls on top
of this and pour remaining soup mixture on top of cabbage
rolls. Bake at 325° for 1 112 hours or can be cooked on top
of stove in a large saucepan for 1 1 I 2 hours. For a one-pot
dinner, put small peeled potatoes on top of cabbage rolls;
salt and pepper and baste occasionally.

CHICKEN

CASSEROLE

Ruth Koehn

3 c. cooked chicken, cut up
1 I 2 c. celery, diced
1 I 4 c. diced green pepper
2 Tbsp. pimento
1 ( 4 oz.) can cashews

1 c. mushrooms (canned ,
button or pieces)
1 can cream of mushroom
soup
3 green onions and stems,
diced

Combine ingredients, soup last, cashews on top.
at 350° for 30 minutes.
TATER TOTS

CASSEROLE

1 lb. hamburger
1 small pkg. tater tots

Betty Lackas
1 can cream of mushroom soup
1 can milk
Salt to taste

Fry hamburger; place into a casserole. Slice some onions over the ham burger. Place tots on, then pour soup and
milk mixture over top and bake for 1 hour at 350°, no cover.
BAKED CHICKEN
3 lb. chicken, skin down

1 can mushroom soup

Nancy Say
1/2 c. water
1 pkg. onion soup mix

Pour onion soup mix in bottom of 9x13 inch pan. Put
chicken on top of soup, skin side down. Pour mixture over
top and bake 45 minutes. Turn and bake 45 minutes more at
350°. Serve over buttered noodles.

CHICKEN

LIVERS

AND

RICE

4 Tbsp. butter
3 Tbsp. finely chopped
onion
1 1/2 c. rice, precooked
1/2 lb. chicken livers
Flour

CHICKEN CASSEROLE

Pan fry onion until golden yellow in 1 tablespoon butter. Add to rice and cook as directed on package. Cut
livers into l-inch pieces, then salt, pepper and flour
lightly. Pan fry livers in 3 tablespoons butter until
browned on all sides. Combine livers, rice, soup, milk,
parsley and basiL Turn into 1 1/2 quart casserole. Bake
in moderate oven, 375°, until heated through and bubbly,
about 30 minutes. Serves 4 to 6.

Gloria Jahns
1 1 I 2 c. cut-up, cooked

1 frying chicken, cut in

serving pieces
1 c. uncooked rice (regular,

not Minute Rice)

1 env. Lipton onion soup mix
1 can cream of mushroom soup
1 ( 4 oz.) can mushrooms,
drained (optional)

Grease an appropriate pan or casserole dish. In a
large bowl, mix mushroom soup, 1 1/2 cans water, onion
soup mix, rice and mushrooms and put into casserole, Lay
chicken pieces on top and season with salt and pepper.
Bake, uncovered, at 325° for 2 hours. Makes 6 servings.
This dish can be prepared hours ahead and baked when
needed.
38

Donna Stromquist

Salt and pepper
1 can condensed cream of
chicken soup
112 c. milk
1 Tbsp. chopped parsley
Pinch of basil

CHICKEN-MACARONI CASSEROLE
BUSY DAY

Bake

chicken (or turkey)
1 1 I 2 c. uncooked elbow
macaroni
1 c. shredded Cheddar
cheese (about 4 oz.)
1 ( 4 oz.) can mushroom
stems and pieces, drained

Betty Lack as

114 c. chopped pimiento
1 (10 1/2 oz.) can condensed
cream of chicken soup
1 c. milk
1/2 tsp. salt
1 I 2 tsp. curry powder, if
desired

Heat oven to 350°. Stir together all ingredients. Pour
into ungreased 1 112 quart casserole. Cover; bake 1 hour.
Makes 4 to 6 servings.
546-80

39

·i

II
\l

CHICKEN

IN ORANGE SAUCE

Salt
1 medium fryer, cut up
114 c. butter, melted
2 Tbsp. flour
1 I 8 tsp. cinnamon

Lorry Brossard

1 112 c. orange juice
114 c. white raisins
114 c. almonds, slivered
1 c. fresh orange sections

Salt chicken and brown in butter. Remove from skillet;
add flour, 112 teaspoon salt and spices to drippings to make
a paste. Add orange juice and stir until thick. Add chicken, raisins and almonds. Cook over low heat for 45 minutes
or until chicken is tender. Add orange sections; heat and
use as a garnish. Serve on fluffy white rice. Makes 4
servings.
CHICKEN TETRAZZINI
2 112- 3 lb. chicken
4 c. water
114 tsp. pepper
2 small onions (use 1 for
soup and 1 for saute)
Salt to taste
114 c. butter or margarine
(to saute onion and etc.)
114 c. butter or margarine
(for flour and nutmeg)

Joan Adams
1 ( 16 oz.) pkg. spaghetti
112 lb. medium mushrooms,
sliced
1 Tbsp. lemon juice
112 c. flour
114 tsp. ground nutmeg
Paprika
1 I 2 c. dry sherry (optional)
1 c. half & half
1 ( 3 oz.) Parmesan cheese

CHICKEN AND

3 medium zucchini ( 1 lb.)
2 1 I 2 - 3 lb. chicken pieces
Salt and pepper to taste
213 c. barbecue sauce

40

Vi Anderlick

1 tsp . oregano
1 Tbsp. lemon juice
1 tsp. instant minced onion

Heat oven to 400°. Slice unpeeled zucchini crosswise
into 1 I 4 inch slices. Arrange on bottom of shallow 3-q uart
baking dish. Sprinkle chicken with salt and pepper and
place skin side up over zucchini. Combine remaining in.gredients and pour evenly over chicken. Bake, uncovered,
for 30 minutes. Baste with sauce from bottom of dish and
return for 30 minutes, till tender. Serves 4.
DELICIOUS OVEN

CHICKEN

1 112 c. regular rice (not
instant)
1 can cream of celery soup
1 cut-up chicken

Mrs. Gil Amborn
1 can mushroom soup
3/4 c. sherry
1 pkg. dried onion soup

, Put all the ingredients but the chicken and onion soup
in greased casserole and stir. Layer chicken pieces and
sprinkle onion soup over all. Cover tightly; bake about 3
hours at 350°. Serves 4 to 6.
NO PEEK-OVEN

Cook chicken in water with pepper and onion; boil first,
then simmer 35 minutes. Remove chicken and refrigerate for
easy handling. Strain chicken broth, 4 cups. Prepare
spaghetti; drain and place in greased 13x9 inch baking dish.
l'vlince remaining onion. Saute onion, mushrooms and lemon
juice till onion is tender. Spoon mixture over spaghetti.
In same skillet, melt remaining butter. Stir in flour and
nutmeg, 1 tablespoon salt and 1 I 2 teaspoon paprika until
smooth. Stir in chicken broth until thick, then add half &
half and chicken; toss. Sprinkle Parmesan cheese and paprika on top. Bake at 350° for 30 minutes, or until hot.

ZUCCHINI CASSEROLE

CHICKEN

112 c. regular rice
Cut-up chicken
1 can cream of onion soup

Mary Haase
1 can cream of chicken soup
112 can milk
1 pkg. dry onion soup mix

Wash regular rice and sprinkle in baking dish. Lay
chicken pieces on top of rice. Mix together cans of soup
and milk; pour these over the chicken. Sprinkle 1 package
dry onion soup mix over the top. Cover and bake at 325°
for 2 1/2 hours.

546-80

41

ziP

OVEN

BARBEQUED

Betty Lackas

CHICKEN

1 ( 3 lb.) fryer, disjointed
1 c. water
1/2 c. catsup
3 Tbsp. brown sugar

1 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/8 tsp. chili powder

Arrange chicken in a single layer, skin side up, in a
baking pan. Combine all ingredients and pour over chicken.
Bake uncovered in a preheated oven, 375°, for 1 hour.
Baste while baking.
OVEN

CRISP

Pat Kjellander

CHICKEN

1/4 c. shortening
1 I 4 c. butter or margarine
1 frying chicken, cut up

1 c. biscuit mix (Bisquick)
1 tsp. salt
1/4 tsp. pepper
2 tsp. paprika

Preheat oven to 425°. Put biscuit mix, salt, pepper
and paprika in a plastic bag. Place shortening and butter
in 13 x 9 1/2 x 2 inch pan and set in oven to melt. Shake
chicken pieces 2 or 3 at a time in a bag to coat thoroughly.
Place chicken skin side down in single layer in hot shorten-ing. Bake 45 minutes; turn and bake 15 minutes longer.
Serves 4.
QUICK OVEN

CHICKEN

2 whole chicken breasts,
split and boned
1/2 c. green pepper
squares ( 1/2 inch)
2 Tbsp. butter
1/2 tsp. oregano

AND

SHRIMP

Eileen Johnson

Dash of pepper
1 can chicken broth
1 can cream of mushroom soup
1 c. cooked shrimp
1 1/3 c. quick-cooking rice
1 I 3 c. chopped canned
tomatoes

In skillet, brown chicken and cook green pepper in
butter until tender; add oregano. Remove chicken. Stir in
remaining ingredients. Pour into a 12x8x2 inch glass baking
dish. Top with chicken; cover with foil. Bake at 375° for
20 minutes. Uncover and bake 20 minutes longer or till
liquid is absorbed. Stir before serving. Serves 4.

42

FISH IN

BEER BATTER

2 lb. fresh or frozen fish
fillets
1 c. flour
1 tsp. salt

Donna Karow
1 Tbsp. paprika
1 ( 12 oz.) can or bottle beer
Lemon juice
Oil for deep frying

If frozen, let fillets thaw. Combine flour, salt and
paprika in mixing bowl. Gradually add beer, beating until
batter is smooth. Sprinkle fillets with lemon juice. Dip
lightly in additional flour, then draw fillet carefully through
beer batter until completely coated. Drop into hot oil, 400°,
and cook, turning once, about 3 or 4 minutes or until
crackly brown. Drain on absorbent towels.
MOCK LOBSTER
2
1
2
2

Lynne Connolly

pkg. frozen haddock
qt. water
tsp. salt
tsp. sugar

2 tsp. vinegar
Melted butter
Lemon wedges

Thaw haddock so it can be cut into 1 1/2 inch cubes.
Bring' water to boil in large pan; add salt, sugar and vine-gar. Drop pieces of fish into water and cook until fish
floats. Broil for a few minutes and sprinkle with paprika.
Serve with melted butter and lemon.
HAM 'N

POTATO

SCALLOP

1 can cream of chicken
soup
3/4 c. milk
Dash of pepper

Donna Stromquist
1 c. diced, cooked ham ,
Spam or sausage
4 c. sliced potatoes
1 small onion, sliced
1 Tbsp. butter

Blend all. Put in a 5-q uart casserole; cover and bake
at 375° for 1 hour. Uncover about the last 15 minutes.

546-80

43

b7

CANTONESE DINNER

-

1 1/2 lb. pork steak, cut
into strips
2 Tbsp. oil
1 large onion, sliced
1 small green pepper,
cut into strips
1 ( 4 oz. ) can mushrooms,
drained
8 oz. can tomato sauce

CHOCK-POT

Betty Keisler

3 Tbsp. brown sugar
1 1/2 Tbsp. vinegar
1 1/2 tsp. salt
2 tsp. Worcestershire sauce
1 can bean sprouts, drained
(optional)
1 can sliced water chestnuts,
drained (optional)

Brown pork strips in oil in skillet to remove excess fat.
Drain on double paper towel. Place pork strips and all remaining ingTedients into crock-pot. Cover and cook on low
for 6 to 8 hours. Serve over hot fluffy rice.
PORK

CHOPS AND

POTATO SCALLOP

4 pork chops
1 can condensed cream
of mushroom soup
1/2 c. sour cream

Vi Anderlick

1/4 c. water
2 Tbsp. chopped parsley
4 c. thinly-sliced potatoes
Salt and pepper

Brown chops. Blend soup, sour cream, water and
parsley. In 2-q uart casserole, alternate layers of potatoes,
sprinkled with salt, pepper and sauce. Top with chops;
cover and bake at 375° for 1 1/4 hours. Serves 4.
PORK CHOPS

WITH DRESSING

6 loin pork chops

2 Tbsp. flour
1 1/2 tsp. salt
1/4tsp. pepper
2 Tbsp. drippings
4 c. cubes of bread

Lorry Brossard

1 Tbsp. grated onion
1 I 2 c. minced celery
1/4 c. melted butter
1 tsp. salt
1 tsp. sage

Dredge pork chops in seasoned flour; brown in drippings. Mix dressing ingredients together. Stand pork
chops in a 9x5x3 inch loaf pan and distribute dressing evenly between them. Cover loaf with foil and bake at 350° for
45 minutes. Uncover and bake 15 minutes longer. Let
stand in pan for 5 minutes, then remove.
44

Joan Kuper

CHOP SUEY
1
2
4
2

2 cans chop suey
vegetables, drained
1 medium stalk celery
2 lb. chop suey meat

Tbsp. soy sauce
large onions
Tbsp. bead molasses
Tbsp. flour

Brown meat slowly. Chop your celery and onions; mix
chop suey vegetables with the celery and onions. Saute in
frying pan until soft. When meat is medium soft, add flour
and mix well. Add your bead molasses; mix well. Salt to
taste. Mix your sauteed vegetables with meat. Add 1 cup
water; simmer 1 I 2 hour to 45 minutes. Ready to serve with
rice or noodles.
SCALLOPED

POTATOES

AND

1 box scalloped potatoes
2 1/4 c. water

1/2 c. milk
2 Tbsp. butter

SAUSAGE

Lois Norstrom

1 pkg. Brown and Serve
sausag·e, cut small
1/2 c, mushroom soup
1 small can corn, drained
Parmesan cheese

Mix all ingredients, except cheese and sausage.
Sprinkle sausage over mixture; top with cheese. Bake in a
400° oven for 35-40 minutes.
LOIS'S TUNA FISH

CASSEROLE

1 can tomato soup
1 (61/2oz.) can tuna fish
1/21b. noodles

Lorry Brossard

1 can cream of mushroom
soup
Bread crumbs

Arrange in layers, noodles first, in a buttered baking
dish, crumbs last. Bake at 350° for 35 to 45 minutes or
until top is brown.
ARDELLE'S

TURKEY

TETRAZZINI

6 oz. spaghetti, broken
1/4 c. butter or margarine
1/2 c. all-purpose flour
2 3 I 4 c. chicken broth
1 c. light cream

Betty Keisler

1/2 c. Parmesan cheese
2 c. diced turkey or chicken
1/4 c. dry sherry
1 tsp. salt
Dash of pepper
45

546-80

Z7

1 (6 oz.) can sliced
mushrooms, drained

1/2 tsp. MSG

Cook spaghetti in boiling, salted water till just tender;
drain. Melt butter; blend in flour. Stir broth into flour
mixture gradually; stir with whisk. Add cream; cook and
stir until mixture thickens and bubbles. Add wine, salt,
pepper, MSG, drained spaghetti, mushrooms and cooked
turkey. Turn into an llx7 inch baking dish. Sprinkle top
with Parmesan cheese. Bake in a 350° oven for 30 minutes.
BAKED TURKEY

Eileen Johnson

HASH

3 c. chopped raw potatoes
3 c. chopped, cooked turkey
1 1/2 tsp. salt
1/4 tsp. pepper
3 I 4 c. turkey broth or stock

1 medium onion, chopped
1/2 c. chopped celery
1/4 c. chopped green
pepper
2 Tbsp. butter or oleo

ZUCCHINI-TOMATO
1
1
1
1
2

Karen Sarbacker

CASSEROLE

tsp. olive oil
tsp. butter
clove garlic
medium onion, sliced
tomatoes, cut in chunks

1 medium zucchini, sliced
2 Tbsp. Parmesan cheese
6 oz. Swiss cheese
1/2 tsp. salt
1/2 tsp. pepper

In 2-q uart casserole, melt butter and olive oil. Add
onion and garlic; saute for 2 minutes, stirring often. Add
zucchini and continue cooking for another 2 minutes, stirring. Add tomatoes , salt and pepper, cooking only until
tomatoes are heated. Remove from heat. Toss in Parmesan
cheese and layer top with Swiss cheese. Broil till cheese
melts.

**

NOTES

**

Saute onion, celery and green pepper in butter about 1
minute; combine with other ingredients. Turn into a 2-q uart
casserole. Cover and bake at 350° for 30 minutes. Uncover
and bake 30 minutes longer. Serves 4-6.
WOOD

CHUCK

(Welsh Rabbit)

1/2 lb. butter, melted
4 Tbsp. flour
Cook this until thick.
1/2 lb. cheese, grated
or sliced American
1 can pimento, chopped

Lynne Connolly
1 pt. milk

Add 1 can tomato soup.
1 green pepper, chopped
2 cans mushrooms
8 hard -boiled eggs, sliced

Add salt and paprika to taste. Cook everything and
prepare; serve on toast. Put eggs in mixture, sliced, or
lay on toast.

46

546-80

zr

47

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

ROLLS-'-~.ASTRY

BANANA BREAD
1 c. sugar
1/2 c. margarine
2 eggs, beaten
1 c. mashed bananas

Helen Page
2 c. sifted flour
1 tsp, salt
1/4 c. sour milk
1/2 c. chopped nuts

Flour should be sifted once before measuring. FiU the cup without packing;

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

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

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

* * *

it*

Cream sugar and marg-arine; add eggs and bananas.
Combine dry ingredients; sift into mixture alternately with
sour milk. Fold in nuts. Bake in 8x4x3 inch greased pan
for 1 hour at 325-350°.
BANANA BREAD
2 c. flour, sifted
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. cooking oil

Joan Kuper
1 c. sugar
2 eggs
1 c. bananas, smashed
1/2 c. nuts, if you like

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

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

250 to
350 to
400 to
450 to

325 degrees
375 degrees
450 degrees
500 degrees

, Combine flour, baking powder, soda and salt. Add
oil, sugar and eg·gs, one at a time. Add bananas and mix
all together. Add nuts. Let stand in loaf pan that has
been greased and floured for 20 minutes. Bake in 350°
oven for 50 to 60 minutes or until middle is done.

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

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

BANANA BREAD
1/2 c. butter
1 c. sugar
2 eggs, beaten
2 tsp. sour milk

3
2
1
1

mashed bananas
c. flour
tsp. baking soda
tsp. salt

Sift flour, baking soda and salt together; set aside.
Cream butter and sugar. Add eggs, milk and bananas;
beat. Gradually add flour mixture. Bake at 350° for 1
hour. Yield: 1 loaf.

546-80
Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

Jacque' Schaal

49

BASIC SWEET

DOUGH

1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. (1/2 stick) butter
or margarine
1/2 c. warm water ( 1051150 F.)

Pat Kjellander
2 pkg. or cakes Fleischmann's
yeast (active dry or
compressed)
2 eggs, beaten
1 tsp. ground cardamom
4 1 I 2 c. unsifted flour (about)

Scald milk; stir in sugar, salt and margarine. Cool to
lukewarm. Measure warm water into large warm bowl.
Sprinkle or crumble in yeast; stir until dissolved. Stir in
lukewarm milk mixture, beaten eggs and half the flour and
cardamom; beat until smooth. Stir in remaining flour to
make a slightly-stiff dough. Turn dough out on lightlyfloured board. Knead until smooth and elastic, about 8
minutes. Place dough in greased bowl, turning to grease
top. Cover; let rise in warm place, free from draft, until
doubled in bulk, about 1 hour. Punch down; turn out on
lightly-floured board and shape as desired. An easy to
handle kneaded dough for sweet rolls and coffee cake.

batter; mix well. Add softened yeast and eggs; beat well.
Add enough more flour to make a soft dough. Turn out on
lightly-floured board or pastry cloth and knead until
smooth and satiny. Place in greased bowl; cover and let
rise in warm place until doubled, about 1 1 I 2 hours. When
light, punch down. Divide dough into 2 equal portions.
Let rest 10 minutes. Meanwhile, prepare two 41/2 x 81/2
inch loaf pans. Into each pan, put 2 tablespoons melted
butter and sprinkle with 1 tablespoon sugar and 1 teaspoon
water. For braid, divide each portion of dough into 3
parts. Roll each part into strip about 20 inches long. Roll
strips in cinnamon sugar. Braid 3 strips together and tuck
under ends to fit braid into pan. Brush top with milk and
sprinkle with cinnamon sugar. Let rise until doubled, 45
minutes. Bake at 375° for 25-35 minutes. Yield: 2 loaves.
I usually double the recipe, because it goes fast, especially
when warm.
DATE

~UT

BREAD

1 1 I 2 c. boiling water
1 c. chopped dates

3/4 c. granulated sugar

BEER BREAD
3 c. self-rising flour
2 1/2 Tbsp. sugar
1 can warm beer

Donna Sarna
2 Tbsp. soft oleo (optional)

2 pkg. yeast (dry granular

or compressed)
1/4 c. water
1 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. shortening

2 1 I 4 c. sifted flour
1/4 tsp. baking powder

1/2 tsp. salt
2 tsp. baking soda
1 c. chopped nuts
1 Tbsp. melted shortening
1 tsp. vanilla

1/2 c. raisins (optional)

Make a well in flour and mix.all ingredients. Bake in
greased loaf pan at 375° about 1/2 hour or until done.
CINNAMON BREAD

1 'egg, beaten

Rose Podella

Lorry Brossard
5 c. sifted flour ( approx.)
2 eggs
4 Tbsp. melted butter
2 Tbsp. sugar
2 tsp. water
Milk for top
Cinnamon sugar

Pour boiling water over dates; let stand 10 minutes.
Add sugar to egg while beating with spoon. Sift together
the flour, baking powder, salt and baking soda and stir in
nuts. Add date mixture alternately with the sifted dry ingredients and nuts to the sugar and egg mixture. Stir in
shortening and vanilla. Put in greased loaf pan. Bake at
350° for 1 hour and 15 minutes or until done.
GRAPE-NUT

BREAD

1/2 c. Grape-Nuts
1 c. sour milk
1 c. sugar
1 egg

Edna Zerfas
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Soften yeast in water (use warm water for dry yeast,
lukewarm for compressed). Scald milk; add sugar, salt and
shortening. Cool to lukewarm. Add flour to make a thick

Soak Grape-Nuts and sour milk; let stand 10 minutes.
Sift flour, baking soda, baking powder and salt. Beat egg;
add sugar. Beat again. Add Grape--Nut mixture, then

50

546-80

51

3/

flour. Dough is quite stiff. Pour into greased bread
pan. Bake in 35 0° oven for about 45 minutes.

1 tsp. salt
:J tsp. cinnamon

KUGELHOPF

Combine all ingredients; mix well. Bake at 350° for
Can be served warm with butter or
even when cooled. Stays very moist.

(Golden Cake Bread)

1 pkg. active dry yeast
1/4 c. warm water
1 c. hot scalded milk
1/2 c. butter or marg·arine
1/2 c. sugar

Adelle M. Larsen

2 eggs, slightly beaten
2 tsp. vanilla
1 tsp. salt
4- 4 1/2 c. sifted flour

1 1/2 c. sugar
2 eggs, beaten
1 c. pumpkin
1/2 c. salad oil
1/2 c. warm water
1 tsp. cinnamon
1 tsp. cloves

Edna Zerfas
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 2/3 c. flour
1/2 c. currants
1/2 c. chopped walnuts

Mix in order given. Can be doubled and yields 3
medium size loaf pans. Bake at 325° for 1 hour or until
done.
ZUCCHINI BREAD
2
2
1
1

c. sugar
c. flour
tsp. baking powder
tsp. baking soda

52

1 hour or until done.

ZUCCHINI BREAD
2 c. grated zucchini

Soften yeast in warm water. Combine milk, butter (or
margarine) and sugar in a large mixing bowl. Cool to lukewarm (reserve 1 tablespoon beaten egg in small sauce dish).
Stir in remaining eggs, vanilla, salt and softened yeast.
Gradually add flour, beating well after each addition.
Cover; let rise in warm place until double in size, about
1- 1 1/2 hours. Beat down and let rise again until double
in size, about 45 minutes. Turn into two well-greased 9x5x3
inch pans. Let rise in warm place until light, about 45 min-·
utes. Brush tops with reserved beaten eggo Bake at 350°
for 25 to 30 minutes until golden brown. Can be wrapped in
foil to freeze.
PUMPKIN BREAD

1/2 c. walnut pieces

Donna Karow
3/4 c. oil
2 tsp. vanilla
3 eggs
2 c. squash (small cubes)

3 c. flour, sifted
2 c. sugar

1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Joan Kuper
1/4 tsp. baking powder
3 eggs
1 c. Crisco oil

3 tsp. vanilla
1/2 c. chopped nuts or 1/2 c.
raisins (optional)

Mix all ingredients together. Bake in 2 greased and
floured loaf pans at 350° for 1 hour or longer.
ZUCCHINI BREAD
3 c. flour

1 ·tsp. baking sod a
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
3 eggs, beaten

Jacque' Schaal
1 c. oil
2 c. sugar
2 c. zucchini, grated
1 tsp. vanilla
1/2 c. nuts

Sift flour, soda, cinnamon, salt and baking powder
together and set aside. Combine remaining ingredients in
bowl and mix well. Add flour mixture. Bake 1 hour at
350°. Yield: 1loaf.
ZUCCHINI NUT

BREAD

3 eggs

2 c. sugar (or less)
1 c. salad oil
3 tsp. vanilla
2 c. unpeeled zucchini
1/2 c. nuts
1/2 c. dark raisins

Donna Sarna
3 c. flour
1 tsp. salt

1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking powder

Cream eggs, sugar, salad oil and vanilla.

Fold in

546-80

53

.;:s
z.
/

dry ingredients. Fold in nuts, raisins and squash.
in greased and floured pan for 1 hour at 325°.

Bake

ALMOND CRUMB COFFEE CAKES
325°.

DOROTHY'S MARSHMALLOW COFFEE ROLLS
Lorry Brossard
1 pkg. Pillsbury crescent
rolls
8 large marshmallows

Cinnamon and sugar, mixed
(about 1/4 c.)
1 Tbsp. melted butter

Roll each marshmallow in melted butter, then roll in
cinnamon and sugar mixture. Put each marshmallow in
middle of crescent dinner roll and fold (sealing in marshmallow). Bake at the same temperature and time as designated on package of rolls. While still warm, frost.
Frosting for Coffee Rolls:
1/4 c. powdered sugar
FAVORITE ROLLS
1/4 c. sugar
1/2 c. shortening
1 c. scalded milk
2 pkg. dry yeast

3 tsp. baking powder
1/2 tsp. salt

Add 2 sticks oleo. l\lix together with hands until all
crumbs. Take out 1 cup and set aside. Add:
3 egg yolks
1 c. milk

2 tsp. almond extract

Mix well; fold in 3 beaten egg whites. Pour into prepared cake pans and sprinkle with the 1 cup of crumbs (1/2
cup for each cake). Bake until toothpick comes out clean,
about 45 minutes or 1 hour.
CHEESE 'COFFEE CAKE

Marcella Kempken
4 c. flour (sift first , then
measure; use exact amount)
3 eggs
1 tsp. salt

Mary Haase

Let a loaf of frozen bread dough rise. Pinch off small
balls and arrange in sheet pan. Mix 1/2 cup melted butter,
cinnamon and chopped nuts; pour over bread balls. Bake
15-20 minutes at 350°.

54

3 1/2 c. flour
2 c. sugar

Heat oven to

Enough milk to make smooth

Scald milk and shortening together; cool until lukewarm. Beat eggs; add cooled milk mixture and then dry ingredients, which have been sifted together. Chill in refrigerator several hours. Knead slightly; let rest a few minutes and then shape into dinner rolls. Let rise until double
in size. Bake in 400° oven about 10-12 minutes until nicely
browned. Serve warm.
QUICK CINNAMON ROLLS

Grease and flour two 9-inch cake pans.
Sift into large bowl:

Edna Zerfas

1 cake yeast
1/4 c. scalded cream or can
·milk, cooled to lukewarm
1 Tbsp. sugar

Lorry Bros ;:;ard
1 c. (1/2 lb.) butter
2 1/2 c. flour
1/2 tsp. salt
4 eggs

Filling:
1 lb. cream cheese
1 egg, separated
1 c. sugar

1/2 c. chopped walnuts
1 I 2 tsp. vanilla

Dissolve yeast in cream; add sugar. Cut butter into
flour and salt as for pie crust. Add eggs and yeast; mix
thoroughly. Divide dough into 2 parts. Roll each piece to
fit a pan, 9x13 inches. Place 1 piece in bottom of pan.
Beat cheese, egg yolk, sugar and vanilla until light and
fluffy; spread mixture over dough. Place second piece of
dough on top of cheese mixture and seal edges. Brush top
with slightly-beaten egg white. Sprinkle with nuts; let rise
2 hours. Bake at 350° for 30 minutes.

546-80

55

73

DANISH

KRINGLE

Betty Lackas

Dissolve 1 yeast cake in 1/2 cup water.
1 cup milk. Mix together as for pie crust:
4 c. flour
1 c. lard

Scald and cool

resembles coarse crumbs. Beat 1 egg with 2 tablespoons
mi.lk; add to flour mixture. Stir until moistened. Pat
dough evenly on bottom and 1 inch up sides of 9x9x2 inch
pan. Combine:
1 ( 3 oz.) strawberry jello
1/2 c. sugar

1 tsp. salt
3 tsp. sugar

Add scalded milk, the yeast and 3 eggs to above mix-ture. Mix well and set in a cool place overnight. In the
morning, divide into 4 sections and roll as for pie crust.
(Spread next with 3 egg whites, beaten if you want, too.)
Spread next with a filling. Fold over from either side to
center, lapping a little. Let rise until light before baking·.
Bake about 20 minutes to 1/2 hour in 350° oven.

3 Tbsp. flour

Add to 5 cups cut-up rhubarb. Mix well; turn into
pan. Combine 2/3 cup sugar and 1/3 cup flour; cut in 3
tablespoons butter or margarine until crumbly. Sprinkle
over rhubarb filling. Bake at 375° for 45 minutes or until
top is lightly browned. Cool completely; top with ice cream
if desired.
DUMPLINGS

QUICK

CRUMB

TOPPED

Sift into a large bowl:
1 1 I 2 c. sifted flour
1/2 c. sugar
Combine:
1 well-beaten egg
2/3 c. milk

COFFEE

CAKE

2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. melted shortening

Stir all at onee into dry ingredients until flour is just
dampened. The batter should look lumpy. Spread batter
into a greased 8--inch square or round pan. Sprinkle on a
topping made by blending until crumbly:
1/3 c. flour
1/4 c. butter
1/3 c. sugar

1/4 c. chopped nuts
(optional)
1 tsp. cinnamon

Bake at 350° for 25 minutes. Cool cake a few minutes;
turn out of pan and serve warm. (Double recipe and freeze
one.)

2 c. flour
4 tsp. baking powder
2 Tbsp. , shortening

KUCHEN

1 c. sifted flour
1 1/2 tsp. baking powder

DUTCH

Cut in 2 tablespoons butter or marg·arine until
56

BABIES

PANCAKES

1/3 c. butter
4 eggs

Nancy Say
1 c. flour
1 c. milk

Put butter in 9-inch pie plate. Preheat oven to 425°.
Put pan in oven to melt butter. Put eggs in blender on hi
speed for 1 minute. Pour in milk; slowly add flour and
blend for 30 seconds. Pour batter in melted buttered pans
and bake 20 to 25 minutes.
FRENCH

TOAST

Rose Podella
1 Tbsp. sugar
1/8 tsp. salt

1 tsp. salt
Milk

Sift flour; measure and sift with salt and baking powder. Cut in shortening. Add milk until a thick drop batter
is obtained. Drop into boiling broth; cover. Boil 12
minutes.

PUFFY
RHUBARB

Donna Sarna

Lorry Brossard

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

Eileen Johnson
1/4 tsp. nutmeg
1/8 tsp. cloves
1 c. milk
1 egg, beaten
12 slices white bread

546-80

57

1

shallow 9x13 inch pan. Fill with apple mix. Roll rest of
dough to fit top and seal edges. Cut steam vents. Bake at
450° for 20 minutes, then 350° for 30 minutes longer. Ice
with Confectioners Sugar Frosting.

Stir dry ingredients together. Blend milk and egg;
add to flour mixture. Beat until smooth. Dip bread slices
into batter, coating both sides evenly. Fry in l-inch of hot
fat about 2 minutes on each side; drain, or fry in deep fryer
at 375° until golden brown.

CREAM WAFERS
APPLE SLICES

1 c. soft butter
1/3 c. whipping cream

1 Tbsp. lemon juice or 2 tsp.
lemon extract
1/2 c. cold water

2 c. flour
1/2 tsp. salt
1/2 c. lard
2 egg yolks

Mix together in a large bowl -

8 sliced apples
1/2 c. sugar
Pinch of salt
APPLE SLICES
3 lb. cooking apples
1 c. water
1 1/2 c. sugar
1/4 tsp. salt

1 Tbsp. flour
2 tsp. cinnamon

Creamy Filling: Cream 1/4 cup butter and 3/4 cup
sugar with 1 teaspoon vanilla until smooth and fluffy. Tint
With a few drops of food color.

Thurza Staudenmaier
INSTANT PUMPKIN
1 tsp. cinnamon
2 Tbsp. cornstarch
1/4 c. cold water

2 egg yolks
1 tsp . lemon juice
1/2 c. water

Pare and core apples and cut into eighths. Bring
water, sugar, cinnamon and salt to boil; add apples and
simmer 10 minutes. Blend cornstarch and water and add to
hot mixture. Cook 5 minutes, stirring gently. Cut shortening into flour, baking powder and salt as for pie crust.
Mix lemon juice, beaten egg yolks and water and sprinkle
over flour; blend. Divide into 2 parts. Roll piece to fit
58

PIE

1 (3 oz.) pkg. whipped
topping mix
1 ( 5 1/2 oz.) pkg. vanilla
flavor instant pudding
1 c. milk

Crust:
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 I 4 c. shortening

2 c. all-purpose flour
Granulated sugar

Mix thoroughly the butter, cream and flour; cover and
chill. Heat oven to 375°. Roll about 1/3 of dough at a time,
1 I 8 inch thick on floured, cloth-covered board. Keep remaining dough refrigerated until ready to roll. Cut into
1 1/2 inch circle. Transfer rounds with spatula to piece of
waxed paper that is heavily covered with granulated sugar.
Place on ungreased baking sheet. Prick rounds with fork
about 4 times. Bake 4-7 minutes or just until set but not
brown; cool. Put cookies together in pairs with Creamy
Filling. ,.

Mix flour, salt and lard like for pie dough. In another
bowl, mix egg yolks, lemon and cold water. Add to flour
mixture. Mix together like for pie dough. Divide in half;
roll out to fit jelly roll pan. Use other half for top crust.
Filling:

Bonnie Mueller

Betty Lackas

Donna Sarna
1 (16 oz. ) can ( 2 c. ) canned
pumpkin
1 tsp. pumpkin pie spice (or
1/2 tsp. each cinnamon,
nutmeg and ginger)
1 (9-inch) pie shell, baked

Prepare topping mix as directed on package (or use 2
cups frozen whipped topping). Combine 1 cup of prepared
topping with remaining ingredients. Mix slowly with rotary
beater just until blended, about 1 minute. Pour into pie
shell; chill at least 2 hours. Garnish with remaining cup of
whipped topping.

•

546-80

59

~.)

NAKED

APPLE PIE

Betty Lackas
Pinch
1/2 c.
1 tsp,
1/2 c.

1 egg
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
2 c. apples, cut fine

of salt
flour
baking powder
nuts

Cook sugar, cornstarch and water until thick. Remove
from heat and add 1/2 box jello. Cool and add 1 quart
2trawberries. Blend cream cheese with sour cream, 1 table:::poon sugar and vanilla. Spread in bottom of baked pie
shell before adding strawberry mixture. Some of the cheese
mixture may be reserved for garnish. Chill until set.

**

Grease pan. Mix all ingredients together and pour into
9-inch pie pan. Bake at 350° for 30 minutes.
PUMPKIN

CHIFFON

**

Nancy Say

PIE

2 (3 3/4 oz.) pkg. vanilla
instant pudding
1 1/3 c. milk

NOTES

1 ( 16 oz,) can pumpkin
1 1 I 2 tsp. pumpkin pie spice
2 c. Cool Whip

Add the pudding mix to milk and blend. Blend spices,
pumpkin and Cool Whip; pour into baked pie shell. Chill 4
hours.
PUMPKIN WHIPPED CREAM PIE
1 ( 9-inch) baked pie shell
1 pt . vanilla ice cream

1 c. canned pumpkin
1 1/4 c. sugar

Pat Kjellander

1/4 tsp. nutmeg
1/2 tsp. ginger
112 tsp. salt
1 c. (1/2 pt.) whipping cream

Line pie shell with 1/2 inch layer of softened ice cream.
Place in freezer while mixing filling. Combine pumpkin,
sugar, nutmeg, ginger and salt; mix well. Whip cream and
fold into pumpkin mixture; pour into shell. Place in freezer,
unwrapped. Make certain pie is on level surface. When
filling is firm, about 2 hours later, wrap well in freezer bag
or foil. Return to freezer. To serve, remove pie from
freezer and unwrap about 1/2 hour before cutting. Slice
and garnish with whipped cream, if desired.
STRAWBERRY PIE
3/4 c. sugar
2 1/4 Tbsp. cornstarch
1 c. cold water
112 (3 oz.) box strawberry
jello
60

Betty Lackas
1 qt. strawberries
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1 Tbsp. sugar
1 I 8 tsp. vanilla

546-80

61
"/f

/V

HANDY CHART Of KITCHEN MATH
!Size of Pans and Baking Dishes)

C~,!S.:'€S .:_____900KIE.§_~_Q~RTS

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

APPLE CAKE
2 c. apples, diced

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

(

)

~

12-cup baking dish and over:
13%x8Y.x2-inch glass baking pan
13x9x2-inch metal baking pan
14x 1OY.x2Y.-inch roasting pan

.

,

·G

·0

'8

1 I 2 c. white sugar
1/2 c. brown sugar
1 tsp. vanilla

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

E®
0

3 1/2 Tbsp. flour
1 c. water

1/4 c. oleo

Pour into greased 9x9 inch pan. Bake at 350° for 1/2
hour; .let···cool.
Sauce: Boil 2 minutes. Pour over cake when serving.
12 cups
15 cups
19 cups

ARLENE'S

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS
Tube Pans:
7Y.x3-inch "Sundt" tube pan-K
9x3%-inch fancy tube or "Sundt" pan J or K
9x3%-inch angel cake pan-1
10x3%-inch "Sundt" or "Crownburst" pan-K
9x3%-inch fancy tube mold-J
10x4-inch fancy tube mold (Kugelhupf)-J
10x4-inch angel cake pan-1
Melon Mold:
7x5%x4-inch mold-H

1 c. flour
1/2 tsp. cinnamon

Butterscotch Sauce:

8-cup baking dish:
8x8x2-inch square pan-D
11x7x1%-inch baking pan
9x5x3-inch loaf pan-A

·0

.a

1 egg
Pinch of salt
1 tsp. baking soda

6-cup baking dish:
8 or 9x 1%-inch layer cake pan-C
10-inch pie plate
8% x 3 5/8 x 2 5/8 inch loaf pan-A

co/~.-.

1 c. sugar

Let stand 15 minutes; add:

4-cup baking dish:
9-inch ·pie plate
8x 1Y..-inch layer cake pan-C
7 3/8 x 3 5/8 x 2Y..-inch loaf pan-A

·0

Nancy Say

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

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

12 cups
16 cups

Ring Molds:
8%x2Y..-inch mold-E
9Y..x2%-inch mold-E

4% cups
8 cups

Charlotte Mold:
6x4Y..-inch mold-G

7% cups

Brioche Pan:
9%x3Y..-inch pan-F

8 cups

ZUCCHINI CAKE

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

Betty Lackas
1 tsp. baking powder
2 c. grated zucchini

1 c. crushed pineapple,
drained
1/2 c. nuts
1/2 c. raisins

Beat together eggs, sugar, vanilla and oil. Mix in
flour, soda, salt and baking powder. Fold in zucchini,
pineapple, nuts and raisins. Divide and bake in 2 greased
and floured bread pans, or in a Bundt pan, or angel food
pan, or jelly roll pan. Bake at 350° for 1 hour. Cake can
be frozen.

546-80

63

Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

3

Betty Lackas

BANANA CAKE
2/3 c. margarine
1 2/3 c. sugar
3 eggs
1 1/4 c. mashed bananas
2 1/4 c. flour
1 1/4 tsp. baking powder

1 1/4 tsp. baking soda
1/4 tsp. cinnamon
1 tsp. salt
2/3 c. butte:rmHk (regular
milk with 1 Tbsp. vinegar
added)
2/3c. nuts

Cream together margarine, sugar and eggs. Add
mashed bananas, flour, baking powder, soda, cinnamon,
salt, buttermilk and nuts. Pour into greased and floured
9x13 inch pan or jelly roll pan. Bake at 350° for 40 to 50
minutes; cool and frost with Caramel Frosting. Very good
to freeze and for picnics.

bANANA

SPLIT

CAVE

2 c. graham cracker crumbs

1 stick

Mix
and press into 13x9 ii1ch pan
only). Beat
the follcn·,rinR: for 10 minutes and
spread on top of the crumbs:
2 c. powdered sug·ar
2 sticks margarine

2 eggs
1 tsD. vanilla

Slice bananas and
on
On
that, add
ce.n of crushed
, wen d:tBined,
Next, add frozen or fresh strawberries on
of
Put a 9 ounce carton of Cool
on to1J of that.
nuts on top; refrigerate overnight.

Caramel Frosting:
CARROT
3 c. confectioners sugar
(powdered sugar)

1/2 c. margarine
1/4 c. milk
1 c. brown sugar

Combine in saucepan the margarine, milk and brown
sugar. Bring to boil, stirring constantly. Cool 10 minutes;
gradually add powdered sugar. Good frosting to freeze.

BERRY

LEMON

CAKE

1 ( 15 oz.) can blueberries,
drained, or 1 c. fresh or
frozen
4 eggs

Joan Adams
1 pkg. Pillsbury lemon or
pineapple batter cake mix
1 ( 8 oz.) ctn. plain yogurt
or sour cream

Rinse blueberries; drain well. Combine dry cake mix,
yogurt and eggs. Blend at low speed until moist. Beat 2
minutes at medium speed; scrape bowl often. Fold in
drained berries. Pour in generously-greased and lightlyfloured 1Q-inch Bundt or tube pan. Bake at 350° for 35-45
minutes. Cool 15 minutes; remove from pan. Serve with
powdered sugar or whipped cream.

rnelted

Lynne

CAKE

2c. sugar
4 eggs
1 1 I 2 c . cooking oil
2 tsp. baking soda
1 tsp. salt

2
3
2
2

c. flour
tsp. cinnamon
tsp. vanilla
c. grated carrots, lightly
packed

Cream thoroughly the sugar, eggs and vanilla. Blend
in oiL Sift together soda, salt, tl.our and cinnamon. Add
to creamed mixture and blend in. Fold in grated carrots.
Bake in tube pan in prehc:)ated 325° oven for 60 minutes or
longer.
CHEESE

CAKE

1 pkg. lemon jello
1 c. boiling water
8oz. pkg. Philadelphia
cream cheese

l'v1arcella Kempken
1 I 2 c. granulated sugar
1 pkg. Dream Whip or
Whip, whipped

Dissolve jello in boil1ng water; cool unUJ it starts to
congeal, Beat together cream cheese and granulated sugar.
Beat Dream Whip first, then cheese mixture. Beat jello until thick, then add other ingredients. Fold together gently,
A 20 ounce can drained, crushed pineapple may be added.
Pour into graham cracker crust and chill several hours.
65

64

3

Alice Ranker

CHEESE CAKE

Cook ingredients over medium heat until thick like a
sauce. Serve over squares of cherry cake.

Make graham cracker crust from:
1 2/3 c. crackers
114 c. sugar

114 c. margarine

Press into a 9x13 inch pan.
2 large and 2 small pkg.
cream cheese
4 eggs

2 c. granulated sugar
1 tsp. vanilla

Beat eggs; add sugar, softened cream cheese and vanilla. Mix until smooth. Pour into cracker crust pan and
bake 45 minutes at 350°. When cheese cake is cool, pour on
sour cream topping of:
1 pt. sour cream
2 tsp. sugar

2 tsp. vanilla

Mix all ingredients together and pour on cooled cheese
cake; refrigerate overnight. Before serving, top with any
fruit flavor pie filling (prefer cherry).
CHERRY

Alice Ranker

CAKE DESSERT

1 c. sifted flour
1/2 tsp. soda
1 egg, beaten
1 (No, 2) can sour pitted
cherries, drained (save
the juice)

1 1 I 2 Tbsp. butter or
margarine
1 tsp. vanilla
1/2 c. chopped nuts
1 c. sugar
1/2 tsp. salt

Sift flour once; measure. Add sugar, salt and soda.
Sift together 3 times; add cherries, beaten egg and melted
margarine and blend. Stir into the dry ingredients and turn
into a greased 8x8x2 inch pan. Bake in 350° oven for 45
minutes. Serve hot or cold with sauce below.
Sauce for top:
3 I 4 c. cherry juice
1 1/2 Tbsp. cornstarch
3/4c. sugar
66

1/2 c. water
Dash of salt

Gloria Jahns

CHOCOLATE CAKE
2 c. flour
2 c. sugar
1/4 tsp. salt
5 Tbsp, cocoa
1 c. butter or margarine

1 c. water
1 I 2 c. butterrnHk or sour
milk
2 eggs
1 tsp. soda
1 tsp. vanilla

Put flour, sugar and salt into a large mixing bowl.
Combine cocoa, butter and water in a saucepan; bring to a
boil and pour over the flour mixture, mixing thoroughly.
Add buttermilk, eggs, soda and vanilla; beat until blended.
Pour into a greased 10x13 inch pan and bake at 350° for
30-35 minutes or until done; cool.
CHOCOLATE DATE NUT
8 oz. pk.g. diced dates
1 tsp. baking soda
1 1/2 c. water
1 Tbsp. cocoa
1/2 c. marg·arine
1 c. sugar
2 eggs

CAKE

Ruth Koehn

11/2c. plus 2Tbsp. flour
1/2 tsp. salt
1 I 2 tsp. baking povvder
6 oz. pkg. chocolate chips
1/2 c. granulated sugar
1/2 c. chopped nuts

Combine first 4 ingredients; set aside. Cream to-gether the next 3 ingredients. Sift together and add flour,
salt and baking powder; alternate with date mixture. Pour
into pan. Before baking, sprinkle 1/2 cup granulated
sugar and 6 ounce package chocolate on top of batter with
1/2 cup nuts. No frosting necessary. Bake in 9x13 jnch
pan at 35 0° for 40 minutes.
CHOCOLATE FILLED

CUPCAKES

Betty Lack as

:\Iix together in small bowl:
1 ( 8 oz.) cream cheese
1/2 c. sugar
1 egg
1/2 tsp. salt
Beat until smooth and creamy.
546-80

Stir in 1 cup chocolate
67

( 6 ounce

) ; set aside, ln other bowl in the
ordel' listed, beat untH smootb and creamy·
2/3 c' oil
2 T
2 tsp. vanilla
soda
2

3 c. flour
2 c sugar
1/2 c. cocoa
1 tsp. salt
2 c. water

Fill paper cups 1/2 full with chocolate mixture. Drop
heaping teaspoon of cheese mixture in center of each. If
desired, sprinkle top with chopped nuts and granulated
sug·aro Bake at 350° for 30 minutes (freezes beautifully).
Yield: 30.
CHOCOLATE

ZUCCHINI CAKE

1/2 c. butter or margarine
1 3/4 c. sugar
1/2 c, salad oil
2 c. grated zucchini
2 eggs
1 tsp. vanilla
1/2 c. sour milk
2 1/2 c. sifted flour

Alice Ranker

1 tsp, salt
1/4 c. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. baking soda
1 I 2 tsp. ground cloves
(optional)
1 c, chocolate chips

Cream butter and sugar; add oil and mix. Add zucchini; mix. Add eggs. Add vaniJJa to the sour milk (sour
milk is made by adding 1 1/2 teaspoons vinegar to l/2 cup
of milk; let stand 5 minutes). Alternate milk and dry ingredients; mix well. Pour into a greased and floured 13x9
inch pan. Top the batter with chocolate chips evenly. Bake
at 350° for 50 minutes.
CRANBERRY-ORANGE

CAKE

1 1 I 2 c. (14 oz. jar)
cranberry-orange relish
1 pkg. Pillsbury
cake mix

Terry Zerfas
1/2 c. (3 oz. pkg.) orange
jello
1/4 c. water
1/4 c. cooking oil
4 eggs

at 350° for 30 to 40 minutes or until toothpick comes out
clean; cool.
Frosting:
1 pkg. Pillsbury fluffy
white frosting mix

1/4 c. reserved relish

Prepare frosting mix as directed, then fold in relish.
Add 2 drops red food coloring.
EASY

CHOCOLATE

Vi Anderlick

CAKE

Combine in bowl:
3 c. flour
2 c. sug·ar
6 Tbsp. cocoa

1 tsp. salt
2 tsp. baking soda

Add:
2/3 c. oil
2 c. INater

1 Tbsp. vinegar
1 tsp. vanilla

Mix and pour into greased and floured pan, 9x13
inches. Bake at 350° for 35 minutes.
FRENCH APPLE

Betty Lack as

CAKE

1 1/2 c. sugar
1/2 c. butter
3 egg yolks
1 1/2 tsp. baking powder

1/2 c. milk
2 1/4 c. flour
2 or 3 apples

Mix together sugar and butter. Add rest of the in-·
gredients; mix. Fold in 3 beaten egg whites. Pour into 2
layer pans. Cut and slice enough apples to put on top
close together; push into dough. Sprinkle with sugar,
cinnamon, nutmeg and melted butter. Nuts may be added.
Bake slow for 45 minutes at 350°.

Grease and flour 13x9 inch pan. Reserve 1/4 cup
relish for frosting. In large bowl, combine remaining· relish,
dry cake mix, jello, water, oil and eggs; blend well. Bake
546-80
68

69

GRANDMA'S

POUND

Helen Page

CAKE

Butter and flour a large loaf pan or 2 small ones.
the oven at 300°. Cream until light and fluffy:

1 2/3 c. sugar

1 c. butter

Beat in 5 eggs, one at a time.

Spoon into the pan.

When creamy, fold in:

1 I 4 tsp. salt

2 c. pastry or cake flour

HARVEY

Set

Bake about 1 1!2 hours.
Terry Zerfas

WALLBANGER CAKE

1 pkg. orange cake mix

1 pkg. instant vanilla
pudding
4 eggs

1 I 2 c. cooking oil

3/4 c. orange juice
2 oz. vodka
2 oz. neapolitan liqueur

Mix all together and pour into a greased angel food
cake pan. Bake at 350° for 45 to 50 minutes.

1 c. confectioners sugar
1 Tbsp. orange juice

1 Tbsp. vodka
1 Tbsp. neapolitan liqueur

Pour glaze on cake while stili warm.

1
1
1
4

POUND

c. ( 2 sticks) margarine
c. granulated sugar
c. powdered sugar
eggs, separated
1 tsp. vanilla
1 tsp. almond extract

Betty Lackas

SLICES

4 eggs
1 2/3 c. sugar
1 c. oil
1 ( 16 oz.) can pumpkin
2 c. flour

2
1
1
2

tsp.
tsp.
tsp.
tsp.

cinnamon
salt
baking soda
baking powder

Combine eggs, sugar, oil and pumpkin; beat thoroughly. In another bowl, sift flour, baking· powder, cinna-mon, salt and soda. Gradually add to the pumpkin mixture.
Stir until well blended and smooth. Spread in a 15x10xl
inch jelly roll pan or cookie sheet with sides. Bake at 350°
for 25 to 30 minutes; cool. Frost with Cream Cheese Icing.
Makes 25 ( 3x2 inch) slices.

CAKE

1 (3 oz.) pkg. cream

1/2 c. softened butter or

cheese
1 tsp. vanilla

margarine
2 c. powdered sugar

Cream the cream cheese and margarine tog·ether. Add
vanilla and powdered sugar; mix well. Spread on cake.
Lorry Brossard

3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
Whole or slivered almonds
(optional)

Cream margarine and add 2 sugars, which have been
sifted together; blend well. Add unbeaten egg yolks, one
at a time, and beat until smooth. lVlix in flavoring. Sift
together flour, baking pmvder and salt. Add flour and milk
alternately to creamed mixture and fold in egg whites, which
have been beaten stiff. Grease and flour an angel food pan.
70

PUl\IPKIN

Cream Cheese Icing:

Frosting:

OLD FASHIONED

If you wish, sprinkle chopped almonds over bottom of pan.
Pour batter into pan and bake 65 to 75 minutes at 350°.
Let cake cool about 10 minutes in pan on wire rack, then
remove from pan and cool completely. Sprinkle with confectioners sugar. The cake can be baked in two 9x5x3 inch
loaf pans.

PUMPKIN

SQUARES

Betty Keisler

Crust:
1 c. unsifted flour
1/2 c. quick oats

l/2 c. brown sugar
1 I 2 c. butter or margarine

Filling·:
1 ( 16 oz.) can pumpkin
1 ( 13 oz.) can evaporated
milk
2 eggs
3/4 c. sugar
546-80

1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. ground cloves

71

(ll

Topping:
1 c. firmly packed light

brown sugar
1 c. chopped walnuts

cool until you can hold your hand on the bottom of the pan.
Add vanilla; beat until thick and begins to lose its g'loss.

l/4c. butter
2 Tbsp. flour

BUTTER CREAM ICING

Donna Karow

Preheat oven to 375°. Generously grease and flour
13x9 inch pan. Combine first 3 ingredients for crust. Cut
in butter and press into pan; bake 12 to 15 minutes. Reduce oven to 35 0° .
Filling: Place all ingredients in bowl and beat at low
until mixed, then 3 minutes on medium. Pour into baked
crust and bake 15 to 20 minutes or until set. Combine ingredients for topping with fork until crumbly. Remove pan
from oven; sprinkle on topping. Return to oven and bake
10 to 15 minutes more.

Mix flour and milk in saucepan; cook over low heat,
stirring constantly and working out any lumps until thick as
paste. Set aside to cool. Cream butter; add sugar gradually. Mix well. Add very cool flour paste and vanilla;
beat welL Can add cocoa for chocolate flavor. For a
2-layer cake, I suggest you make 1 1/2 recipes.

SOUR

CELESTE'S

CREAM CAKE

1 c. margarine
1 tsp. vanilla
2 eggs

Lynne Connolly
1 1/2 c. sugar
1 c. sour cream

1/2 c. granulated sugar
1 tsp. vanilla

CHOCOLATE

COCONUT-PECAN

FROSTING

1 1/2 c. granulated sug·ar
1/2 c. cocoa
2 Tbsp. dark corn syrup

2 Tbsp. cinnamon

3 egg yolks
1/4 lb. butter or margarine

Gloria Jahns
1 tsp. vanilla
1 1/3 c. Angel Flake coconut
1 c. coarsely chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in
a saucepan. Cook over medium heat, stirring constantly,
until mixture thickens, about 12 minutes. Remove from
heat; add coconut and pecans. Beat until cool and spreading consistency.

Donna Sarna
1/2 c. light cream
2 Tbsp. butter
1 tsp. vanilla

FRENCH

ICING

2 Tbs p, flour
1/2 c. milk

Combine first 4 ingredients; cook over medium heat.
Heat to soft ball stage; remove from heat. Add butter; let
72

3 Tbsp. cocoa

FROSTING

1 c. evaporated milk

Pour half of batter mixture into a greased and floured
tube pa.c'1. Alternate topping mixture and the batter. Bake
at 375° for 1 hour.
COCOA

Betty Keisler

1/2 tsp. baking powder

1 d!"sugar

BOILED

FROSTING

IV!ix just to moisten. Chill for 2 hours and whip as for
cream. Frosts 1 small cake.

Topping:
1 c. chopped pecans
1 c. brown sugar

WHIP

1/2 pt. whipping cream
1/2 c. powdered sugar

Cream above thoroughly, then add:
2 c. plus 2 Tbsp. flour
1/4 tsp. baking soda

3 Tbsp. flour
1/2 c. milk
1 I 4 lb. butter

546-80

Linda l\Jill er
1/2 c. granulated sugar
1/2 c. margarine
1/2 tsp. vanilla

73

I

Mix first 2 ingredients; boil till thick. Let them get
cold. Add the next 3 ingredients to the flour mixture and
beat well till smooth and creamy.

BANANA DROP COOKIES
3 c. flour
1 tsp. soda

Marilyn Stolp
1 tsp. baking powder
1 tsp. salt

1/2 c. walnuts
JOYCE'S

FROSTING

Lorry Brossard

1 small pkg. instant pudding

(any flavor)

1 pkg. Dream Whip

1 1/2 c. milk

Beat all ingredients until peaks form, approximately
6-8 minutes.
Donna Sarna

7-MINUTE FROSTING
1 1/2 c. granulated sugar
2 egg whites
1/4 tsp. cream of tartar
2 Tbsp. light corn syrup

5 Tbsp. cold water
Dash of salt
1 tsp. vanilla

In top of double boiler over boiling water, beat all ingredients, except vanilla, with electric beater about 7 minutes. Remove from heat; add vanilla. Beat with spoon
until blended,
WHITE MOUNTAIN

ICING

1/2 c. granulated sugar
1/4 c. light corn syrup
2 Tbsp. water

Donna Sarna
2 egg whites
1 I 2 tsp. vanilla

Stir together until blended the sugar, syrup and water.
Boil rapidly until it spins 6 to 8-inch thread, 242°. When
mixture begins to boil, start beating egg whites; beat until
stiff enough to hold a peak. Pour hot syrup in thin stream
into beaten whites, beating constantly until mixture stands
in very stiff peaks. Blend in vanilla.
Note: You may use 3 egg whites for an even fluffier
frosting·.

Mix in blender:
1 c. butter
1 c. sugar
2 eggs

2 bananas, sliced
1/2 c. sour cream

Sift flour, baking powder, soda and salt into mixing
bowl; add nuts. Pour blended mixture over sifted mixture.
IVIix thoroughly. Drop by teaspoonful onto greased sheet.
Bake in oven at 350° until lightly browned and done, about
12 minutes.
CHOCOLATE CRINKLES
1 I 2 c. vegetable on
4 sq. unsweetened
chocolate, melted
2 c. sugar
4 eggs

Bonnie Mueller
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. confectioners sugar

Mix oil, chocolate and sugar. Blend in 1 egg at a time
until well mixed; add vanilla. Measure flour by dipping
method or by sifting. Stir flour, baking powder and salt
int~ll mixture.
Chill several hours or overnight. Heat
oven to 350°. Drop teaspoon of dough into confectioners
sugar; roll in sugar and shape into balls. Place about 2
inches apart on greased baking sheet. Bake 10 to 12 minutes; do not overbake. Makes about 6 dozen cookies.
CHOCOLATE SPRINKLES
1 c. butter
1 c. confectioners sugar
2 tsp. vanilla
1 I 2 c. chocolate sprinkles

COOKIES

Lorry Brossard

1 1/2 c. flour
1/2 tsp. baking soda
1 c. rolled oats

Cream butter and sugar until fluffy. Add vanilla,
flour, soda and oats; mix well. Chill for 1/2 hour and
shape into rolls 1 1/2 inches in diameter. Roll each roll in

74

546-80

75

chocolate sprinkles, coating well. Slice about 3/8 inch thick
and bake on ungreased cookie sheets at 325° for 25-30
minutes.
CINNAMON NUT

COOKIES

1 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. butter, softened
1 c. light brown sugar

DARK COCOA BROWNIES
2/3 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cocoa
1 c. sugar

Betty Keisler
1 tsp. vanilla
1 egg yolk
1/2 c. ground walnuts
1 egg
1/2 c. finely chopped walnuts

Eileen Johnson
2 eggs, well beaten
1/2 c. melted shortening
1 tsp. vanilla
1/2 c. broken walnuts

Sift flour, baking powder, salt and cocoa. Add sugar
gradually to eggs, beating thoroughly. Add shortening and
blend. Add flour and mix well; stir in vanilla and nuts.
Spread in greased 8x8 inch pan and bake at 350° for 25 to
30 minutes; 25 minutes for moist and chewy, 30 minutes for
cake-like brownies.

Mix first 3 ingredients; set aside. Put next 4 ingredients in large bowl and beat until light and fluffy. Add flour
mixture and ground nuts; mix well. Spread in greased
15x10x2 inch baking pan; pat down evenly with hands. Beat
egg and brush on dough. Sprinkle evenly with chopped
nuts, pressing into dough. Bake 25 to 30 minutes. Makes
about 5 dozen.

Eileen Johnson

DATE BARS
3 eggs
10 oz. dates
3 Tbsp.·water
3/4 c. nuts

,,

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

i·

COOKIE JAR
Beat eggs slightly and cream with sugar and water.
Add 'the rest of the ingredients and mix well. Spread 1/2
inch thick in a greased 13x9 inch pan or use a 9x9 inch pan
if you like a thicker bar. Bake at 350° for 20-25 minutes.
Cut into bars and roll in powdered sugar.

A house should have a cookie jar for when it's half
past three
And children hurry home from school as hungry as
can be,
There's nothing quite so splendid as spicy, fluffy
ginger cakes and sweet milk in a cup
A house should have a mother waiting with a hug.
No matter what a boy brings home a puppy or a bug.
For children only loiter when the bell rings to dismiss
If no one's home to greet them, with a cookie and a
kiss.
CRYSTAL'S PEANUT BUTTER BARS
1 c. peanut butter (smooth
or crunchy)

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DROP KOLACKY
1 I 2 lb. butter or margarine .
1 tsp. vanilla
1/4 c. sugar

I

Linda Miller
2 egg yolks
2 c. flour

Cream butter and sugar; add egg yolks and vanilla.
Blend in flour with fork. Drop about 1 teaspoon of dough
on ungreased cookie sheet. Make a dent with finger and
fill with desired fruit filling. Bake at 350° for 2 minutes.
l\Jakes about 4 dozen.

Alice Ranker

1/2 c. granulated sugar
1 egg

Mix well and spread in an 8x8 inch pan. Bake at 325°
for 20 minutes. When brought out of oven, sprinkle on 1
cup or 6 ounces semi-sweet chocolate chips and cover with
foil for 3 to 5 minutes. Remove foil and spread chips like
frosting.

•

546-80

77

0/.

ENGLISH

WALNUT

COOKIES

1 I 2 c. margarine
1 c. firmly packed brown
sugar
1 egg
1 tsp. vanilla
1 3 I 4 c. flour

Betty Lacl{as
1/2 tsp. soda
1 I 4 tsp. salt
3/4 c. walnut pieces
1/4 c. chopped maraschino
cherries

Cream margarine and sugar together. Add egg and
vanilla; beat until smooth. Blend in flour, soda and salt.
Add nuts and cherries; form into roll 2 1/2 inches wide.
Wrap in waxed paper; refrig·erate until firm. Cut into thin
slices 118 inch thick. Bake in hot oven, 400°, for 8 to 10
minutes or until browned lightly. Dough may be kept frozen
for 2 weeks before baking.
FRENCH

LEMON

BARS

3/4 c. cold butter
1/3 c. powdered sugar
1 1/2 c. sifted flour
3 eggs

Add sugar gradually, creaming· thoroughly. Beat in eggs,
one at a time. Sift together the flour, baking powder and
salt. Add soda to the 1/2 cup of liquid; add flour alter-nately with liquid to creamed mixture, mixing well. Add
raisins and chopped nuts. Drop by spoonfuls onto a
greased baking sheet and bake in a hot oven, 400°, for 10
to 12 minutes. Makes 3 dozen.
KIDDY
2
3
1
2
2
2
1

BARS

c. sugar
eggs
1/4 c. oil
c. flour
tsp. soda
tsp. cinnamon
1/4 tsp. salt

Mary Haase
1 ( 4 oz.) jar baby food
carrots
1 ( 4 oz.) jar baby food
applesauce
1 ( 4 oz.) jar baby food
apricots with tapioca

Lorry Brossard
Mix all tog·ether.

1 1/2 c. sugar
1 Tbsp. flour

inch

3 Tbsp. lemon juice

Bake 30 minutes at 350°; use 10xl5

pan-~

Frosting:
1 stick oleo
1 ( 8 oz.) cream cheese

1 lb. powdered sugar

Sift flour once and set aside. Cream butter and powdered sugar until blended. Add flour and cut in with knife
until mixture is crumbly. Pat into a 9x13 inch pan and bake
in 350° oven for 20 minutes. Beat 3 eggs; mix in 1 1/2 cups
sugar, 1 tablespoon flour and lemon juice by hand until well
blended. Pour over the hot crust. Return to oven and
bake for 20 minutes. Dust with powdered sugar and cut into
bars. Remove from pan.

KOLACHY

JUMBO

Let butter and ice cream get soft enough to whip,
Combine together and add the flour. Make 3 balls; wrap in
waxed paper. Refrigerate for 1 hour. Roll out 1 at a time;
cut into squares. Fill them; make diamond shape and bake
for 20 minutes at 350°.

RAISIN

COOKIES

2 c. seedless raisins
1 1/2 c. water
1 c. shortening
1 tsp. cinnamon
1 I 4 tsp. nutmeg
1/4tsp. allspice
1 tsp. vanilla

Betty Lack as
2 c. sugar
3 eggs
4- 4 1/2 c. sifted flour
1 tsp. baking powder
1 Tbsp. salt
1 tsp. soda
1 c. chopped nuts

Simmer raisins in \vater 5 minutes; drain and save 1/2
cup of the liquid. Blend shortening, spices and vanilla.

78

1 pt. vanilla ice cream
1 lb. butter

Donna Stromquist

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5 c. flour
Solo filling (any flavor)

~

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KOLACHIES
1 c. sugar
1/2 lb. margarine
1/2 lb. butter

Jacque' Schaal
4 egg yolks
4 c. flour
Solo brand fruit filling

Cream together butter and sugar; add egg yolks, one
79

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at a time. Add flour; mix well and refrigerate 1 hour, Make
balls the slze of walnuts or smaller. Place 1 1/2 inches apart
on cookie sheet. Press thumb into center. Fill ''thumbprint 11
with any variety of filling. Bake at 350° for 15 minutes or
until beige in color. Cool; sprinkle with powdered sugar.

LEI\'lON

BARS

2 c. flour
112 c. powdered sugar
1 I 2 lb. butter
4 slightly-beaten eggs

:\large Baumann
2 c. sugar
6 Tbsp. lemon juice
4 Tbsp. flour
1/2 tsp. baking powder

Sift flour and. powdered sug·ar together. Cut in butter
till it looks like corn meal. Press into greased 9x13 inch
pan. Bring crust up along sides. Bake at 350° for 20 minutes. rv1ix eggs, sugar and lemon juice; beat till foamy.
Fold in 4 tablespoons flour and baking powder. Put on crust
and bake at 350° for 25 minutes. Sprin:Y;le powdered sugar
on top while still vvarm. Cut ln 2-inch squares after cooL

LEMON

BARS

Bonnie Muel1er

LEMON

CRISP

COOKIES

1 pkg. Duncan Hines lemon
supreme cake mix
1 I 2 c. oil

Lois Norstrom
2 eggs
1 tsp. grated lemon peel

Combine all ingredients and mix well. Drop from teaspoon onto an ungreased cookie sheet. Bake at 350° for
lG-12 minutes. Sprinkle with sugar while warm.

MAGIC

COOKIE

BARS

Bonnie Mueller

1/2 c. butter or margarine
1 112 c. graham cracker
crumbs
1 (14 oz.) can Eagle Brand
sweetened condensed milk

1 ( 6 oz.) pkg. semi-sweet
chocolate morsels
1 ( 3 1/2 oz. ) can flaked
coconut
1 c. chopped nuts

Prehegt oven to 350°. In a 13x9 inch baking pan, melt
butter. Sprinkle crumbs evenly over butter; pour sweetened condensed milk evenly over crumbs. Top evenly with
remaining ingredients; press down gently. Bake 25 to 30
mim~tes or until lightly browned.
Cool thoroughly before
cutting. Store, loosely covered, at room temperature.

Crust:
2 c. flour
1/2 c. powdered. sugar

1/2 lb. butter or margarine

4 tsp. flour
112 tsp. baking powder

Crust: Mix flour and sugar together; cut in butter.
Press into 9x13 inch pan, half way up the sides. Bake at
350° for 25 minutes.
FiHing: While crust is baking, beat eggs and sugar.
Add lemon and fold in flour and baking powder. Pour over
crust and bake another 25 minutes. Cool and sprinkle generously with powdered sugar. Cut into squares.

80

CHOCOLATE

1 1/2 c. Crisco
1 c. plus 2 Tbsp. white

Filling:
1 3/4 c. sugar
4 eggs
9 Tbsp. lemon juice

MARY ANN'S

sugar
1 c. plus 2 Tbsp. brown

sugar
1 tsp. water

CHIP COOKIES
Lorry Brossard
1 tsp. vanilla
3 eggs
4 c. flour (scant)
1 1 I 2 tsp. baking soda
Pinch of salt
Z c. chocolate chips

Cream Crisco, sugars, water, vanilla and eggs. Add
remaining ingredients. Bake at 35 0° for 10-12 minutes.
MIDGE'S

CHOCOLATE

1 c. flour
1/2 c. brown sugar
1 I 2 c. butter
1 c. brown sugar
2 Tbsp. flour
5 46--80

DREAM BARS

Betty Keisler

1/2 tsp. baking powder
114 tsp. salt
6 oz. chocolate chips
2 eggs, beaten
1 tsp. vanilla

81

Lf&
1

Mix first 3 ingredients like pie crust and pat into
greased 13x9 inch pan. Bake 12 minutes at 350°. Mix the
remaining ingredients in the order given and spread over
baked crust. Put in oven for 20 or 25 minutes.
OATMEAL CHOCOLATE CHIP COOKIES

Edna Zerfas

1 tsp. vanilla
1 tsp. soda
1 tsp. salt

1 c. oleo
3/4 c. brown sugar

3 I 4 c. white sugar

2 eggs, well beaten

Mix and beat until smooth. Add 1 1 I 2 cups sifted flour
and 2 cups quick-cooking oatmeal until smooth. Add 1 small
package chocolate chips and 1 cup chopped walnuts; mix
well. Drop from a teaspoon onto greased cookie sheets.
Bake at 35 0° for 10 to 12 minutes or until slightly brown;
cool. Makes about 6 to 7 dozen cookies.
OLD

HOMESTEAD

Edna Zerfas

COOKIES

2 sticks oleo
1 c. white sugar
1 c. brown sugar
1 c. oil
1 egg

Dash of salt
1 I 2 tsp. almond extract
1/2 tsp. vanilla extract
1 tsp. soda in 1 Tbsp. milk

Cream oleo and sugars together, then add oil and egg.
Cream until smooth, then add salt, extracts, soda and milk.
Add:
1 tsp. cream of tartar
3 1/2 c. flour
1 c. corn flake crumbs

1 c. oatmeal
1 c. coconut

Joan Kuper

PEANUT BUTTER BALLS
1 stick butter, room

1 lb. powdered sugar

temperature
2 c. chunky peanut butter

3 c. Rice K rispies

Mix, using electric beaters. Form into balls and put
on cookie sheet; put into refrigerator. Melt 1 (12 ounce)
package chocolate chips and 1/3 bar of paraffin wax. Dip
balls in chocolate; drop on waxed paper and cool in refrigerator. Yield: 80. Will last 6 months in refrigerator or
can be frozen.

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PEANUT BUTTER

KISS

COOKIES

1 c. sugar
1 c. brown sugar
1 c. shortening
1 c, Jif peamat butter
2 eggs
1/4 c. milk

2
3
2
1
1

Bonnie MueJler

just long enough to be
Flatten with glass
for 10 or 12 minutes.
can be frozen.

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P:reheat oven to 375°. Cream sugar, brown sugar,
shortening and peanut butter together, then set aside.
In a large bowl, add eggs, milk and vanilla; beat welL After that is well mixed, add flour, baking soda and salt.
Once all that is combined, add it to the peanut butter mix;
beat well. Shape dough into 1-inch balls, then roll each
into a little sugar. Put on ungreased cookie sheet. Bake
for 8 minutes, then take them out of the oven and press a
chocolate kiss in. the center and bake for 3 minutes long·er.

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PEANUT

BUTTER KISSES

Pat Kjellander

1 c. granulated sugar
1 c. shortening
2 eggs
2 tsp. vanilla
3 1/2 c. sifted all-purpose
flour
1 1/2 tsp. baking soda

1 tsp. salt
1 (11 oz.) pkg. milk

chocolate kisses
1 c. brown sugar, packed
1 c. Jif peanut butter
1/4 c. milk

Preheat oven to 375°. Cream together granulated
sugar, brown sugar, shortening and Jif. Add eggs, milk
and vanilla; beat well. Stir together flour, baking soda and

82

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j:

tsp. vanilla
1/2 c. flour
tsp. baking soda
tsp. salt
(11 oz.) pkg. Nestle
chocolate kisses

1/2 c. chopped nuts

Mix well; use your hands. Cool
rolled into balls the size of walnuts.
dipped in sugar twice. Bake at 350°
Makes about 10 to 15 dozen. Cookies

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546-80

83

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salt; add to Jif mixture. Beat welL Shape into l-inch balls.
Roll in additional granulated sugar. Plaee on ungreased
cookie sheet. Bake in 375° oven for 8 minutes; remove from
oven. Press a milk chocolate candy into the center of each
warm cookie. Return to oven; bake 3 minutes longer.
Makes 6 to 7 dozen cookies.
PEANUT BUTTER SQUARES
(Similar to Reese 1 s peanut butter cups)
1 1/2 c. peanut butter
1 1/2 c. powdered sug·ar
1 c. brown sugar

Lorry Brossard

1 c. chocolate chips

1 c. coarsely chopped pecans
l c. flour
1 tsp. vanilla
1/2 c. uncooked oatmeal
1/4 tsp. salt
1/4 c. brown sugar, packed
112 c, brown sugar, packed
1/2 c. butter
1 Tbsp. flour
3 eg·gs
3/4 c. light corn syrup
Combine 1 cup flour, oatmeal and 1/4 cup brown sugar;
cut in butter with pastry blender until mixture resembles
coarse crumbs. Press mixture into greased 9x9x2 inch pan.
Bake at 350° about 15 minutes. Beat eggs slightly; add remaining ingredients, Blend well; pour over partially baked
crust. Bake at 350° about 25 minutes. Cool to room ternper·ature and cut into bars. Makes about 3 dozen.

REESE'S

CHOCOLATE

1 c. margarine

1 3 I 4 c. graham cracker
crumbs

BARS

Lynne Connolly
3 Tbsp. butter, melted and
slightly cooled
112 c. milk

21/3 c. Bisquick
3 Tbsp. sugar

Heat oven to 425°. Mix all ingredients with fork to
soft dough. Knead 8-10 times on lightly-floured board.
Roll dough 1/2 inch thick; cut with round cutter. Before
baking, put thumbprint in center and fill with jam or Solo
filling. Bake on ungreased cookie sheet about 10 minutes
or until lightly browned.
SUGAR

Gloria Jahns

PIE BARS

KOLACHES

1/4 c. butter or margarine

Mix peanut butter, powdered sugar and brown sugar.
Blend well and pat into 7x11 or 3x13 inch pan. Do not
grease pan. Melt chocolate chips and margarine and pour
over peanut butter mixture. Refrigerate 15 to 20 minutes;
cut Into squares. Store in refrigerator.
PECAN

SHORTCAKE

Betty Lackas
1 c. peanut butter
2 1 I 3 c, powdered sugar
2 c. chocolate chips

Melt margarine and add graham crackers, peanut butter
and powdered sugar. Grease pan; spread in 9x13 inch pan.
Melt chocolate chips; spread on top. Cut into bars.
84

COOKIES

Jacque' Schaal

5 1 I 2 c. sifted flour
2 tsp. baking powder
2 tsp. salt
3 sticks 0 112 c.) butter

2 c. sugar
4 eggs
2 Tbsp. grated orange rind
or 1 Tbsp. vanilla

Sift together flour, baking powder and salt. Cream
butter; add sugar and beat until light and fluffy. Blend in
eggs and grated orange rind or vanilla. Add dry ingredients; mix well. Chill dough in refrigerator several hours or
overnight. Roll dough out to 1/8 inch or any thickness you
desire on lightly-floured board. Cut with floured cookie
cutters; place on ungreased baking sheets. Sprinkle with
sugar before baking or frost after baking. Bake at 400° for
6-8 minutes until done and delicately browned.
SUGAR JUMBLE
1/2 c. soft fat
1/2 c. sugar
1 egg
1 tsp. vanilla

COOKIES

Betty Lackas
1 c. plus 2 Tbsp. flour
1/4 tsp. soda
112 tsp. salt

Put fat, sugar, egg and vanilla into the mixing bowl.
Cream together until fluffy and creamy. Add flour, soda
and salt to the sugar mixture and mix in thoroughly. Drop
rounded teaspoon about 2 inches apart on lightly-g·reased
baking sheet. Bake in 375° oven about 8 to 10 minutes until
browned. Makes 2 to 3 dozen cookies.
Variations: Chocolate Chip Cookies - Follow the recipe
above but use 3/4 cup sugar, half brown and half white, in
546-80

85

place of the 1/2 cup sugar.
chocolate chips.
Nut Jumbles: Stir into
Orange Pecan Jumbles:
grated orange rind, Place a

Mix into the dough 1 cup of

BANANA

the dough 1 cup chopped nuts.
Mix into the dough 2 teaspoons
pecan half on each cookie.

L Cut 6 peeled ripe bananas in halves crosswise.
Insert wooden stick; freeze. 2. Melt over hot water 1
package Nestle semi-sweet morsels and 1 tablespoon short-ening. 3. Coat each banana half. Wrap in foil or put in
freezer bags and store in freezer,

Donna Karow

TOFFEE BARS
1 c. butter
2 c. flour
1 c. brown sugar

1 egg yolk

1 tsp. vanilla
1 chocolate bar (large

BETTY'S

Hershey's without nuts)
Chopped pecans

Heat 2 cups milk to scalding. Pour scalding milk over
bread crumbs ( 4 cups coarse bread crumbs - 9 or 10 slices
of bread). Cool and add the following:

Cream butter and sugar; add flour, egg yolk and vanilla. Mix together, then spread 1/8 inch thick on a large
cookie sheet, ungreased. Bake at 350° for 20 minutes, or
until lightly browned. Melt chocolate in double boiler and
spread on cookie dough while both are hot. Sprinkle with
nuts and cut into squares or bars while still hot, Don't pile
on top of each other until cold. Put whole cookie sheet in
refrigerator until cold. Cookies taste best if stored in refrigerator.
APRICOT

Joan Adams

CHEESE JELLO

1 ( 29 oz.) can apricots,
drained
1 ( 29 oz.) can crushed
pineapple, drained
2 small pkg. orange jello

2 c. hot water
1/2 c. apricot and 1/2 c.
pineapple juice, mixed
3 I 4 c. miniature marshmallows

Make jello; add fruit and marshmallows.
in shallow pan.

1/2 c. apricot and pineapple
juice
1 c. whipped cream
3/4 c. grated Cheddar cheese

Combine sugar and flour; blend in egg. Gradually stir
in juices. Cook over low heat; stir constantly till thick.
Stir in butter; cool slightly. Stir in cheese; chill. Fold in
whipped cream; spread over jello.
86

BREAD

PUDDING

1/4c. butter, melted
1/2 c. sugar
2 eggs, slightly beaten
1/4 tsp. salt

Lorry Brossard

1/2 c. raisins
1/2 tsp. nutmeg
1/2 tso. cinnamon

Pour into buttered 1 1/2 quart casserole.
for 1 hour.

Bake at 350°

BROKEN

Joan Kuper

GLASS

TORTE

3 c. crushed graham
crackers

1/4 c. melted butter or
margarine
1/3 c. sugar

Mix the above and reserve 1 cup for the top. Butter
s:ides and bottom of spring form cake pan and line sides and
bottom with cracker mixture.

Chill till firm

Topping:
1/2 c. sugar
3 Tbsp. flour
1 egg, slightly beaten
2 Tbsp. butter

Lois Norstrom

POPS

Filling: Dissolve each of 3 packages jello (lime, strawberry and lemon, "or 11 orange, raspberry and lime) in 1 1/2
cups hot water and put each one in a separate tray. (Take
a paper towel and put some oil on it and go around the bottom and sides of the jello trays before putting jello in them.)
When hard, cut into small cubes. Mix 1 envelope Knox gelatine in 1 I 4 cup cold water. Add 1/4 cup hot pineapple juice
and 1/4 cup hot water and 2 tablespoons sugar; mix with
gelatine. Cool. Whip 1 pint whipping cream and add 2
tablespoons sugar. Mix into gelatine and add the jello
cubes. Stir well and pour into graham cracker shelL Place
in refrigerator 24 hours before serving. Good luck!
546-80

87

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Lois Norstrom

CANNED FRUIT DUMPLINGS
Heat 1 can fruit pie filling.

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Spoon onto hot filling and cook uncovered over low heat
for 10 minutes. Cover and cook 10 minutes longer.

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Adelle M. Larson
1 stick butter, melted
(margarine could be
substituted)
1/2 c. powdered sugar

1 1/2 c. graham cracker
crumbs (approx. 18
crackers)

Make dumplings:

1/2 c. milk

1 c. Bisquick
1 Tbsp. sugar

CHERRY CHEESE CAKE PIE

Mix all ingredients ; press into 9-inch pie pan to form
crust.
Filling:

Betty Lackas

CHEESE CAKE

1 2/3 c. graham crackers
1/4 c. sugar
1/4 c. margarine
1 can cherry pie filling (any
flavor can be used)

1 (8 oz.) pkg. cream
cheese
1 large pkg. vanilla instant
pudding
3 c. milk

Make graham cracker crust with graham crackers,
sugar and margarine; pat in bottom of 9x13 inch pan. Mix
cream cheese with 1/2 cup of milk. Mix pudding with 2 1/2
cups of milk in other bowl. When mixed well, pour together.
Pour over crust; top with cherry topping. Refrigerate.

2 eggs, beaten
1 c. sugar
1 ( 8 oz.) pkg. Philadelphia
cream cheese

1 (20 oz.) can prepared
cherry pie filling
Cool Whip topping or whipped
cream

Blend eggs, sugar and cream cheese; spread over
crumb crust. Bake at 350° for 20 minutes; cool. Pour
cherry pie filling over pie; chill overnight. Serve with topping. Yields: Approximately 8 servings. Choice of prepared pie filling such as pineapple, crushed, peach, strawberry or blueberry is optional.
CHOCOLATE ELCAIR DESSERT

CHEESECAKE

2 pkg. vanilla instant
pudding
3 1/2 c. cold milk

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

20-22 graham crackers,
crushed
Mix and form crust.

Joan Kuper

Helen Page

Mix:

1 tsp. vanilla
2 ( 8 oz.) pkg. cream
1/2 c. sugar
cheese
3 eggs
Pour into crust; bake at 375° for 25 minutes.
Mix:
1 pt. sour cream
1/4 c. sugar
Pour over cooled cake.

Cool.

1 tsp. vanilla
Bake at 475° for 10 minutes.

9 oz. ctn. Cool Whip
Graham crackers

Line a 9x13 inch pan with graham crackers, then blend
your first 3 ingredients together. Cover crackers with half
of pudding and Cool Whip mixture. Cover pudding mixture
with another layer of graham crackers. Cover with remaining pudding mixture. Cover again with graham crackers
and top with Chocolate Frosting (you can use canned chocolate frosting if desired). Chill 24 hours.
Chocolate Frosting:
2 c. confectioners sugar
3 Tbsp. cocoa

Combine and sift Pinch of salt

Blend in 2 or 3 rounded tablespoons butter or shortening and 1/2 teaspoon vanilla. Gradually add 4 to 5 tablespoons of boiling water.
88

546-80

89

57)'

Thurza Staudenmaier

CHOCOLATE ECLAIR CAKE

Cover bottom of 9x13 inch pan with layer of graham
crackers. Mix 2 packages of vanilla instant pudding with 3
cups milk; set aside till firm, When firm, spread on cracker
layer, then spread
of whipped topping ( 9 ounces),
then
of
crackers, then layer of canned fudge
frosting mix. Refrig:erate overnight,
Terry Zerfas

DATE TORTE
Beat 2 eggs light and fluffy.

2 (3 oz.) pkg. 1emon jello
2 c. hot water
2 c. cold eggnog

dr~ned

Dissolve jello in hot water; let cooL Add egg·nog (
set, Put mixture in
chill until
blender and blend. until srnocth, about I/2 minute. Just
of
and 1/2
before putting in mold, add
rum flavoring, if desired.

Mix:

Add to sugar and egg mixture:
1 c. chopped walnuts
1 c. chopped dates

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

MANDARIN DESSERT

Haase

1 ( 11 oz.) can Mandarin
orange sections
c. boiling water

2 (3 oz.
. or 1 (6 oz.)
. orange Jell-·0
1 ot. orange sherbet

Drain oranges,
syrup; add water to syrup
Dissolve gelatin in
ured
Add sherbet
spoonfuls,
meited; chill until thickened. Fold 1n oranges,
a
few' for garnish. Pour into serving bowl or· indivicl uaJ serv,
ing dishes, Chill until set, at least 1 hour. Gar·nish with
reserved Mandarin orange sections and mint leaves if de,sired, Makes about 5 cups or 8 servings.

to make 1 cup.

Bake 30 minutes at 350° in 11x7 inch pan. Top is light
when finished. Serve with whipped cream or plain.

EASY CHOCOLATE MOUSSE
12 oz. choeolate chips
1/2 c. boiling water
2 tsp. Angostura bitters

Ruth Koehn
4 egg yolks
4 egg whites, stiffly beaten

In a blender, combine chocolate chips, boiling water,
Angostura bitters and egg yolks. Beat until smooth and cool
to room temperature. Beat egg whites until stiff; fold in
chocolate mixture. Spoon into serving dishes. Chill for 3
hours. Yields: 6 servings.
PEACH

well

1/2 c. brown sugar

1/2 c. granulated sugar

EASY

1 large can crushed

ture will be curdly)

FIWSTY

Add to the eggs.

Eileen Johnson

EGGNOG JELLO

COBBLER

Preheat oven to 350°.

Donna Karow
In a 13x9 inch pan, place 1 large

can sliced peaches with juice and 1 small can sliced peaches
without juice. Sprinkle 1 package yellow or white dry cake
mix atop peaches; dot with butter, about 1 1/2 sticks. Bake
at 350° for 45 minutes to 1 hour until golden brown. Serve
warm topped with vanilla ice cream.

FROSTY STRAWBERRY SQUARES
1 c. sifted all-purpose flour
1 I 4 c. brown sugar
1 I 2 c. chopped pecans
1/2 c. butter or margarine,
melted

Pat

2 egg whites
1 c.
sugar
2 c. sliced, fresh

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strawberries
2 Tbsp. lemon
1 c. whipping· cream, whipped

Stir tog·ether first 4 ingredients; spread evenly in
shallow bakjng pan. Bake In 350° oven for 20 minutes stirring occasionally. Sprinkle 2/3 of the crumbs in 13x9x2 inch
baking pan. Combine egg whites, sugar, berdes and lemon
juice in large bowl; with electric beater, beat at h:igh
to stiff peaks, about 10 minutes. Fold in whipped cream.
Spoon over crumbs; top with remaining crumbs. Freeze 6
hours or overnighL Cut into squares to serve. Trim with
whole strawberries.
546-80

•·c

91

71

GRAHAM CRACKER-PINEAPPLE DESSERT
1/2 lb. graham crackers
1 c. sugar
1/2 c. butter

5. Whip evaporated milk until stiff; add 1/2 cup of sugar
slowly, then the cooled jello. 6. Add the softened cheese.
Fold in until mixed evenly. Chill until set.

Betty Lackas

3 eggs
1 (No. 2) can pineapple
1/2 pt. whipping cream

JIFFY YELLOW CAKE PUDDING

Spread 1/2 of the crushed graham crackers in bottom of
pan. Cream sugar and butter; add eggs, one at a time.
Spread over crackers. Next, spread well-drained pineapple,
then the whipped cream and then the rest of the graham
crackers. Use a 9x13 inch pan. Refrigerate overnight.
HEAVENLY CHEESE TORTE

1 pkg. Jiffy cake mix
(small yellow)

Mary Haase

pkg. lemon jello
c. hot water
pt. heavy cream
small Philadelphia cream
cheese

c.

1 1/2
flour
1 1 I 2 sticks margarine
3/4 c. chopped nuts
1 (8 oz.) cream cheese

1 large Philadelphia cream
cheese
1 c. sugar
1 tsp. vanilla

1 pkg. jello
16- 20 graham crackers
1 can evaporated milk

Lynne Connolly
Large pkg. cream cheese
1 c. plus 2 Tbsp. sugar
1/4 c. butter

1. Chill evaporated milk. 2. Dissolve jello in 1 cup of
hot water; set aside to cool. 3. Roll out graham crackers,
fine. Add 2 tablespoons of sugar and 1/4 cup melted butter;
mix well and line bottom and sides of a 9x12 inch pan. 4.
Cream Philadelphia cheese with 1/2 cup sugar; mix well.

92

Lorry Brossard

LEMON LUSH CHEESE CAKE
1
1
2
3

c. powdered sugar
(9 oz.) Cool Whip
pkg. instant lemon pudding
c. milk

1\lix flour, margarine and nuts together well; pat into
9x13 inch pan. Bake at 350° for 15 minutes; let cool. Mix
cream cheese, powdered sugar and Cool Whip together.
Spread on top of first layer. Beat 3 cups milk and 2 packages of pudding for 2 minutes by hand. Spread on top of
second layer. Refrigerate overnight. Chocolate or vanilla
pudding can be substituted.

Dissolve jello in hot water; cool, but do not let set.
Cream cheese, sugar and vanilla; mix well. Add cooled jello;
it will be thin. Whip cream and add to cheese and jello mixture by folding in. Pour into cracker-lined pan. Refrigerate. When quite set, cover with 1 can cherries or strawberries.
ICEBOX CHEESE CAKE

~

l

,,

'

i

1-~

?

3 Tbsp. sugar
1/2 c. butter or oleo

Filling:
1
1
1
1

2 small pkg. instant vanilla
pudding
3 c. milk

Mix pudding and milk; let thicken in refrigerator.
Spread over baked cake; make sure it is cool. Spread 1
large can of crushed pineapple, well drained, over pudding.
Cover with 1 large Cool Whip. Should be made the day
before. Use 9x13 inch pan.

Crust:
44 graham crackers , rolled
fine

Heidi McGinn

LYNN'S

..
•
•
•

ECLAIR CAKE

1 lb. graham crackers
2 small pkg. instant French
vanilla pudding

~'
I'

II
:I
li

il
~'

Lorry Brossard
1 ( 9 oz.) Cool Whip
3 1/2 c. milk

Butter bottom of 9x13 inch pan. Line with whole graham crackers. Mix the 2 packages of pudding with 3 1/2
cups of milk and beat at medium speed for 2 minutes, then
blend in Cool Whip. Pour half of pudding over graham
crackers, then place a second layer of crackers over pudding. Pour remaining pudding over crackers and cover
with graham crackers again. Refrigerate 2 hours. Frost
with Frosting for Eclair Cake.
546-80
93

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:;--v J

ORANGE

Frosting for Eclair Cake:
2pkg. Redi-blend
bittersvveet chocolate
2 tsp, white Karo corn
syrup

1 tsp, vanilla
3 Tbsp. butter
1 1/2 c. powdered sugar
3 Tbsp. milk

Combine all ingredients and spread on Eclair Cake.
Refrigerate 24 hours.

MOM'S

HOLLYWOOD

TWO-TONE CHEESE CAKE
Lorry Brossard

1 1/4 e. graham cracker
crumbs
1/4 c. sugar

1/4 c. melted butter or
margarine

Combine and pat in 9xl2 inch greased pan.
1 lb. cream cheese
1/2 c. sugar

1/2 c. eggs (3 medium or 2
large)
3/4 tsp. vanilla

SHERBET

Alice Ranker

DESSERT

1 ( 6 oz.) pkg. orange jello
1 c. hot water
1 pt. orange sherbet

smeJl Cool Whip
1 can Mandarin oranges
1 banana, sliced

Add hot water to jello; stir until dissolved. Add
orange sherbet. Stir in Cool Whip; refrigerate. When
thickened, add fruit and pour into mold.

PEARVS

DANISH

Linda Miller

DESSERT

1/2 c. butter or margarine
1/4 c. brown sugar

1 c. flour

Mix above well; press into bottom of a greased 9x9
inch pan. Bake 12 to 15 minutes at 400°; watch so it does
not burn.
1 pkg. strawberry Danish

1 3/4 c. cold water

Dessert

•
I.

, Cook above until thick, clear and cool, then blend:
Combine and pour over crust; bake at 375° for 20 minutes. Cool 20 to 30 minutes.
1 pt. soured cream
3/4 tsp. vanilla

1i4 c. sugar

Combine; pour over above mixture.
10 minutes. Cool; refrigerate 12 hours,
ORANGE DESSERT

Bake at 475° for

1 (8oz.) pkg. cream
cheese
1/4 c. white sugar

Mix well in small mixer bowl; spread on cooled crust.
Slice 2 or 3 bananas on top, then spread cooled Danish
Dessert on top. Refrigerate; cut into squares and top with
Cool Whip. Makes 9 servings.

Alice Ranker
PEANUTTY

1 ( 3 oz.) pkg. vanilla
pudding (not instant)
1 ( 3 oz.) pkg. orange jello

1 ( 3 oz.) pkg. orange tapioca
pudding (not instant)*
3 c. water
1 large can Mandarin oranges

*You can substitute vanilla tapioca for the above.
Combine first 4 ingredients; bring to a boil. Cool to
room temperature. Fold in drained Mandarin oranges. Fold
in large container of Cool Whip. Chin in small serving
dishes or parfait glasses until ready to use.

2 Tbsp. milk
1/2 c. chopped nuts

PUDDING

1 c. Quaker oats (quick
or old fashioned),
uncooked
3/4 c. milk
1/2 c. chopped peanuts
1/4 c. honey

Mary Haase
1/3 c. chunk-style peanut
butter
1/4 tsp. salt
2 c. prepared non-dairy
whipped topping or 1 c.
heavy cream, whipped

Combine all ingredients, except whipped topping, in
large bowl; mix well. Cover; refrigerate 4 to 5 hours or
overnight. :\Iix well; fold in whipped topping. Spoon into
95

~

I'
I'
~---

dE:ssert dishes; chilL Makes 6 servings.
Variations: Substitute 1/2 cup chopped pecans, vwlnuts or almonds for peanuts and 3 tablespoons cocoa for
butter.

First Layer:
1 (8 oz.) pkg. soft cream
cheese

1 c. powdered sugar
1 small Cool Whip

Beat together; place on top of cool crust.
PINEAPPLE

Eileen Johnson

ICEBOX. CAKE

3/4 lb. vanma wafers
3/ c. butter or oleo
2 1./ <! c.
ered sugar

Second Layer:
3 eggs, unbeaten
3/4 large can crushed
, drained

Gresh wafers fine;
/ in bottom of pan. Cream
and butter" Add eggs one at a time; beat till smooth
Pour mixture over crumbs. Add pineapple to
over butter mixture. Cover with rest of
Cool
overnight. (Use a spring form pan
er11n1 t)s an~d
rich!
or 9x13 inch pan.)
Lorry Brossard

PIZZA DESSEHT

1/4 lb. butter or margarine
plus 2 Tbsp.

1 c. flour
2 Tbsp. sugar

crust; mix well and
Mix above as for
pan (H aougn sticks to fingers, flour fingers) .
350° for 8 minutes; cooL
1
, Dream
1 ( 8 oz.) pkg. cream
cheese

Crust:

RED

RASPBERRY

FLUFF

1 (3 oz.) pkg. red
raspberry gelatin

Donna Sarna

3 c. milk

Put Cool Whip on top.

Slice

Marcella Kempken

1/2 c. boiling water
1 c. drained, crushed ice

Pour boiling water in to bien d er; add gelatin. Cover
and blend 2 minutes to dissolve. Keeping blender running
slowly, add in gradually and blend 1 minute or until container feels cold. Pour into chilled glasses; let stand in refrigerator 5 minutes and serve.

RHUBARB

1 c. sugar
1 can pie filling· (
peach, strawberry, etc.)

SUHPRISE

Mix; cook like pudding.
and serve.

into pizza
Bake at

Mix Dream
according to directions; set aside.
Cream together cream cheese and sugar until well blended.
Fold cream cheese mixture and Dream Whip together; spread
over cooled crust.
with any canned
filling. Re-frigerate until readv to serve.

PUDDING

2 small boxes chocolate
pudding mix

CRUNCH

1 c. flour
3/4 c. oatmeal
1 c. brown sugar

Thurza Staudenmaier

1/2 c. melted margarine
1 tsp. cinnamon

Mix and press into 9-·inch square pan.
cut-up rhubarb over crust. Mix;
1 c. sugar
1 c. water

Pour 4 cups

2 Tbsp. cornstarch
1 tsp. vanilla

Cook till clear and pour over rhubarb and bake.
Bake at 350° for 25 minutes.

Ba}ce at 350° for 20 minutes ·-

1/4 c. flour
1 stick softened butter

3/4 c. chopped pecans

546-80

97

5'{

i

I

..-

CANDY,

TEMPERATURE TESTS
FOR CANDY MAKING
There are two different methods of determining when candy has been
cooked to the proper consistency. One is by using a candy thermometer
in order to record degrees, the other is by using the cold water test. The
chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

DEGREES

COLD WATER

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234- 238°
245- 24SO
265-270°
275- 280"
285- 290"
310- 321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

In using the cold water test, use a fresh cupful of cold water for each
test. When testing, remove the candy from the fire and pour about Y,
teaspoon of candy into the cold water. Pick the candy up in the fingers
and roll into a ball if possible.

In the FIRM BAll TEST the candy will roll into a firm but not hard
ball. It will flatten out a few minutes after being removed from water.
In the HARD BALL TEST the candy will roll into a hard ball which
has lost almost all plasticity and will roll around on a plate on removal
from the water.
In the LIGHT CRACK TEST the candy will form brittle threads which
will soften on removal from the water.

In CARAMELIZING, the sugar first melts then becomes a golden
brown. It will form a hard brittle ball in cold water.

Thurza Staudenmaier

6 oz. chocolate chips
1/2 c. sugar
3 Tbsp, light syrup
1/3 c. bourbon

2 1/2 c. vanilla wafers,
crushed
1 c. chopped walnuts

Melt chocolate chips; stir in 1/2 cup sugar and syrup.
Blend bourbon, crushed wafers and walnuts. Add chocolate and mix wen. Roll into l-inch balls and roll in sugar.
Place in covered container for 8 days.
ELAINE'S

CHRISTMAS

RUM BALLS

3 c. (12 oz. box) rolled
vanilla wafers
1 c. powdered sugar
1 1/2 Tbsp. cocoa

Lorry Brossard

1 1 I 2 c. finely chopped
walnuts
2 Tbsp. white Karo syrup
1/2 c. rum or brandy

Mix dry ingredients together, then add syrup and
rum. Roll into small balls, then roll in powdered sugar.
Store in tight container. Can be frozen,
FUDGE

1 lb. powdered sugar
1/2 c. cocoa
1/4 lb. margarine or butter

Betty Keisler
1/4 c. milk
1 tsp. vanilla
1/2 c. chopped nuts

Preheat oven to 400°. Mix powdered sugar and cocoa
in ovenproof dish. Add softened butter and milk; do not
mix. Heat for 5 minutes in 400° oven; remove. Stir and
add vani1la and chopped nuts. Pour into greased bread
loaf pan. Refrigerate or freeze for 20 minutes.
RHUBARB

In the HARD CRACK TEST the candy will form brittle threads in the
water which will remain brittle after being removed from the water.

PRESERVES

BOURBON BALLS

OVEN
In the SOFT BALL TEST the candy will roll into a soft ball which
quickly loses its shape when removed from the water.

JELLY,

JAM

4 c. sugar
5 c. rhubarb

Edna Zerfas
1 small pkg. strawberry jello

Cut rhubarb in small pieces.

Combine sugar and

546-80
99

Copyright@ 1973 COOKBOOK PUBLISHERS, INC.

/

.;;-s
-~-

rhubarb; let stand overnight. B
to a boil for 18 minutes. Add 1 small package strawberry
Pour into jelly
jars; refrigerate.

cnotes

HOW TO PRESERVE A HUSBAND
First, use care and get one. Not too young, but tender and a healthy growth. Make your selection carefully
and let it be final. Otherwise, they will not keep. Like
wine, they improve with age. Do not pickle or put in hot
water, This makes them sour. Prepare as follows: Sweeten
with smiles according to variety. The sour, bitter kind are
improved by a
of salt of common sense. Spice with
patience. Wrap well in a mantle of charity. Preserve over
a g·ood fire of steady devotion. Serve with peaches and
cream. The poorest varieties may be Improved by this process and kept for years in any climate.

**

NOTES

**

100

)b

FOOD QUANTITIES
FOR SERVING 25, 50 and 100 PERSONS AT PICNIC
Do vou have trouble deciding how much of various foods to take to a picnic? Here are some
suggerted figures on 25, 50 tJnd TOO servings, taken from "Planning Food For lnrtitutions,"
a USDA handbook.

FOOD
Sandwiches:
Bread
Butter
Mayonnaise
Mixed Filling
(meat, eggs, fish)
Mixed Filling
(sweet-fruit)
Lettuce
Meat, Poultry or Fish:
Wieners (beef)
Hamburger
Turkey or chicken
Fish, large
whole (round)
Fish, fillets
or steaks
Salads, Casseroles:
Potato Salad
Scalloped Potatoes

Betty K eisier

50

SERVINGS

50 slices or
3 1-lb. loaves
'!:.pound
1 cup

100 slices or
6 1-lb. loaves
%to 1 pound
2 to 3 cups

200 slices or
12 1-ib. loaves
1Ya pounds
4 to 6 cups

1% quarts

2% to 3 quarts

5 to 6 quarts

Mix and
to boil; cover so it won 1t boil away.
Simmer for 1 hour,
occasionally; set to cooL Stir
in 1/5 of vodka and 3 tablespoons of pure vanilla, Let set
2 or 3 weeks before
Good on ice cream, in coffee,
or as after dinner dr-ink with cream.

1 quart
1'1:. heads

1% to 2 quarts
2Y, to 3 heads

2% to 4 quarts
5 to 6 heads

BRANDY

6% pounds
9 pounds
13 pounds

13 pounds
18 pounds
25 to 35 pounds

25 pounds
35 pounds
50 to 75 pounds

13 pounds

25 pounds

50 pounds

7'1:. pounds

15 pounds

30 pounds

4~ quarts
4% quarts or
1 12x20" pan

2~ gallons
8% quarts

4% gallons
17 quarts

1~-gallons

2% gallons
1% gallons
1% gallons

5 gallons
2'1:. gallons
2% gallons

6% quarts
4Y:. quarts or
1% gallons

12% quarts
9 quarts or
2Yz gallons

'Ia pound and
1 Y:z gal. water
1/12 pound and
1'1:. gal. water
10 to 15 lemons,
1% gal. water

1 pound and
3 gal. water
1/6 pound and
3 gal. water
20 to 30 lemons,
3 gal. water

2 pounds and
6 gal. water
1/3 pound and
6 gal. water
40 to 60 lemons,
6 gal. water

37% pounds
1 1Ox 12" sheet
cake
1% 10" layer
cakes
%pint

75 pounds
1 12x20" sheet
cake
3 10" layer
cakes
1Y, to 2 pints

150 pounds
2 12x20" sheet
cakes
6 10" layer
cakes
3 pints

Whipping Cream

KAHL

SERVINGS

3% quarts
2'/.. quarts

Desserts:
Watermelon
Cake

HATTIE'S

25

Ice Cream:
Brick
Bulk

lemonade

AUNT

SERVINGS

%gallon
%gallon

Tea

MISCELLANEOUS

100

Spaghetti
Baked Beans
Jello Salad

Beverages:
Coffee

BEVERAGES AND

-·-~"-~----~~,--·--~-~---~--"------~---~--~-----

12 tsp. instant coffee (if
found, urban coffee best)

3 c granulated sdgar
4 c. 1vater

SLUSH

9 1/2 c, water
2 c. sugar
l (12 Q z. ) can
juice

Lorry Brossard

orange

1 ( 12 oz. ) can frozen
lemonade
2 c. brandy, gin, vodka or
whiskey

Boil water and sugar until sugar dissolves; let cool.
Add remaining ingredients and pour into freezer containers
and freeze until ready to serve. Use ice crearn scoop and
put slush into 8 ounce glasses. Pour a small amount of
7~ Up over slush; serve with a small straw,
EASY

FRUIT

PUNCH

1 ( 3 2 o z, ) bottle 7- Up
1 ( 46 oz.) can fruit punch

Pat Kjellander
1 pt. sherbet
Ice cubes

Pour 7-Up and fruit punch in punch bowl; scoop in
sherbet. Add a few ice cubes.
MOM'S

PARTY

PUNCH

1 c. orange juice
1/ 4 c. lemon juice
1 pt. cranberry juice

Betty Keisler
1 c. pineapple juice
1 pt. apple cider
2 qt. ginger ale

Combine all ingredients, except ginger ale; mix well.
Just before serving, pour over ice in punch bowl. Add
ginger ale. Makes 30 servings.

546-80
Copyright© 1973 COOKBOOK PUBLISHERS, INC.

101

'7

POLLY'S

HONEY BUTTERED HOT WINE

Lorry Brossard

1 Tbsp. sugar
4 tsp. butter or margarine
Lemon slices
Cilmamon sticks

2 c. Rhine wine
3 Tbsp. orange flavored

liqueur
3 Tbsp. honey

In small saucepan, combine first 4 ingredients; heat to
boiling. Pour into mugs. Top with 1 teaspoon butter.
Garnish with lemon slice and cinnamon stick. Makes 4
servings.
Betty Keisler

PUNCH
3 qt. 7-Up
6 oz. fresh lemon juice
1 ( 6 oz.) can frozen orange

1 (6 oz.) can frozen

lemonade
1 fifth Southern Comfort

juice
Chill ingredients. Mix in punch bowl, adding 7- Up
last. Add drops of red food coloring as desired. Float
block of ice or cubes and orange and lemon slices. Serves
32.
PUNCH
1 large can orange juice
1 large can lemonade
Mix and refrigerate.
7-Up.
SHERBET PUNCH
2 (1 qt.) 7-Up
1 qt. ginger ale

Heidi McGinn
1 large can lime juice
1 large can vodka
Pour 1 I 3 over ice and fill with

TROPICAL

PUNCH

1 ( 46 oz.) can Hawaiian

Punch
1 (6 oz.) can orange juice
concentrate, undiluted

Edna Zerfas
1 ( 6 oz.) can lemonade
concentrate, undiluted
1 qt. light rum

Mix in large container and chill 2 hours. Pour punch
over large block of ice into a punch bowl. Float few fresh
strawberries, thin slices of oranges, lemons or limes on top.
Serves 24 cups.
Jacque' Schaal

TROPICAL PUNCH
1 ( 46 oz.) can Hawaiian

Punch
1 (6 oz.) can frozen
lemonade
1 (6 oz;) can frozen orange
juice

1 ( 6 oz.) can frozen grape

juice
6 c. cold water

1 pt. (12 oz.) bottle (3 1/2
c. ) ginger ale, chilled

Combine above ingredients in large bowl; stir.
over ice.
BEEF MARINADE
1/2 c. soy sauce
1/4 c. salad oil
1 Tbsp. Karo syrup

Serve

Betty Lack as
1 tsp. Accent
1 tsp. ground ginger
1 tsp. dry mustard

Put meat tenderizer on meat and marinate for 3 hours.
Baste with marinade while broiling or grilling.
Betty Lack as
1/2 gal. sherbet

Put 7-Up in a punch bowl; add ginger ale slowly down
the side of the bowl. Add spoons of sherbet.

COCOA SYRUP
1 1/2 c. sugar
1 c. cocoa
1 1/2 c. hot water

Betty Lack as
1/2 tsp. salt
1 tsp. vanilla

Measure the sugar, cocoa and salt into the saucepan
and mix thoroughly. Add hot water gradually, mixing to a
paste. Put saucepan on stove using low heat. Cook 10 to
15 minutes until thickened. Remove from the heat; add vanilla. Makes about 3 cups syrup. Pour into a jar; cool and
102

546-80

103

5Y

cover. Store in the refrigerator.
Hot Cocoa: Use 1 tablespoon cocoa syrup to each cup
of heated milk.
Chocolate Milk: Use 1 tablespoon cocoa syrup to each
cup of cold milk.
Chocolate Milk Shake: Make chocolate milk; add a
scoop of ice cream to each glassful.
Betty Lack as

FINGER JELLO

3 ( 3 oz.) pkg. any flavor
jello
4 c. hot water

4 pkg. Knox unflavored
gelatine

Mix all ingredients in large mixing bowl. When all is
dissolved, pour into 9xl3 inch pan. Refrigerate until set.
Cut into long strips, 1 x 4 1/2 inches. Eat with fingers.
Great for lunches and school treats, picnics. Great for
summer; they don't melt.
Pat Kjellander

FROZEN POPS
1 (3 oz.) pkg. Jell-0
gelatin (any flavor)
1 env. Kool-Aid instant soft
drink mix (any flavor)

1 c. sugar
2 c. boiling water
2 c. cold water

Dissolve J ell-0 gelatine, instant soft drink mix and
sugar in boiling water; add cold water. Pour into ice cube
trays, small paper cups, or frozen pop molds. Insert
wooden sticks or paper spoons diagonally in each ice cube
section or at an angle in molds or cups for handles. (If desired, pops may be partially frozen before handles are inserted.) Freeze until firm, 2 to 3 hours. Makes 20 to 24
pops.

ORANGE SAUCE FOR DUCK
1 c. sugar
1/4 tsp. salt
2 Tbsp. cornstarch
1 Tbsp. flour
1 l/4 c. orange juice

Betty Keisler
1/2 c. water
1 Tbsp. butter
1 tsp. grated orange rind
1 tsp. grated lemon rind

In a saucepan, cook first 4 ingredients. Stir in
orange juice and water. Cook and boil 3 minutes; remove.
Add last 3 ingredients. Serve warm over duck.
PUMPKIN SEED

Pat Kjellander

Pumpkin seeds make tasty snacks. Rinse them to remove any fibers and pat dry on paper towels. Place seeds
in a pie plate and toss with oil to coat. Season lightly with
salt. Bake in a preheated 250° oven, stirring occasionally,
until dry, crisp and golden.
SPAETZLE
2 eggs
1 1/2 c. flour
1/2 c. water
1/4 tsp. salt

Thurza Staudenmaier
1/4 tsp. baking powder
Small amount of grated
nutmeg (optional)

Beat eggs and combine all ingredients. Drop small
amount of batter into boiling, salted water or stock, or put
through colander into stock. Should be very light and
delicate. If too heavy, add water to batter. Simmer until
done; drain. Place in dish and cover with croutons or 1/4
cup bread crumbs sauteed in 1/2 cup butter.
RECIPE FOR HAPPINESS

HOT FUDGE TOPPING
1 c. sugar
2 Tbsp. cocoa

(For ice cream)

Lorry Brossard

2 Tbsp. flour
Pinch of salt

Mix all together. Pour 1 cup boiling water over above
mixture; cook on low heat until thick. Add a little vanilla.
104

Take 2 heaping cups of patience, 1 heartful of love,
2 handfuls of generosity, 1 dash of laughter, 1 headful of
understanding. Sprinkle generously with kindness; add
plenty of faith and mix well. Spread over a period of a
lifetime and serve to everyone you meet.

54&-80

105

:J1

JNDEX
-----~-

·-

APPETIZERS, PICKLES, RELISHES

~~

Ardelle's Clc1m Dip
Bacon Tater Bites
Brunch
Burning Dish Cal zone
Cheese Ball
Chicken Almond Spread
Coch:tpjJ Meat Balls
Corned Beef Dip
Dill Dip- -

6

- - -

Water Chestnuts with B aeon
Beet Relish
Bread and Butter Pickles - - Dill Pickles
Pickled Beets
Fielded Fish - - - - - -

SALADS,

Orange Tapioca Salad
Pea Salad
Pineapple Cole Slaw
Potatoes Salad Dressing - - -

18

Russian Dressing
Russian Salad Dressing
Salad Mold
7 Layer Salad

19

- -

- 20

9

Broccoli Casserole
Ardelle's Carrot Casserole
Candied Squash Crescents -- .. 22

11

21

Carolina Corn Pie
Creamed Corn
Eggplant Parmesan-

23

E1g·ht Ingredient Cauliflower
Salad
Golden Parmesan Potatoes
Green Bean Casserole - - - -- 24

VEGETABLES

Hearty Vegetable Soup
Cherry Fluff Salad
Cottage Cheese Jello ~lold- - - 13
Dressing - Spinach Salad
Dry Jello Salad
Foo Yong Toss
- -- - - -

- 14

French Dressing
French Dressing
French Salad Dressing
Fruit Salad - - - - - - - - - - 15

5 46-80

17

8

- - 10

Pickle Helish
10 Day Crocr; Pickles - - - SOUPS.

16

Thousand Island Dressing
Warm 11 Fr·esh Spinachn
Dressing
Watergate Salad
Winter Salad - - - - - - -

Shrimp Dip
Spinach Dip
Stuffed Mushrooms
- - -

-

Mom's Tuna Lettuce S 8lad
New Twist Potato Salad
Old Fashioned Potato S alfld-

Shrimp Mold SaJad
Strawberry Mold
Strawberry Rice Mold

Lemony Sausage Balls
Love to Eat
I\lanhattan IVJeat Balls
Shrimp Butter

M~x

German Potato SAlad
Hawaiian Fruit Salad
,Tello Salad
Lemon Pudding· Salad

5

Fresh Vegetable Dip
Ham Ball
Kettleridge Quiche

T . V.

OF
RECIPES
---- ·---------

Green Bean Casserole
Maple Candied Sweet Potatoes
Mom's Sauerkraut
New Fashioned Scalloped
Potatoes - - - - - - - - -

25

Parmesan Potatoes
Scalloped Cabbage - -- - - - - 26
~lAIN

DISHES

Hash Brown Omelet
Barbecued Beef - - - -

- -

27

107

106

~0

Beef Bake
Beef Stew with Beer
Beef Macaroni Casserole- -

Fish in Beer Batter
Mock Lobster
Ham 'n Potato Scallop

28

Beef Tips and Creamed Gravy
Cheese, Beef Crescent Pie
Chinese Sweet 'n' Sour Beef- - 29
Continental Stroganoff
Country Steak - - - - - - - - 30
Easy BBQ
Easy Casserole
Elephant Stew
Enchilada Casserole - - - - - .. 31
Good Meat Loaf
Hamburger Au Gratin for 2
Ham-Burgers - - - - ·· - 32

- 33

Italian Spaghetti Sauce
Mozzarella Swiss Steak
No Peek Stew
Old Fashioned Chili - - - ··- - - 34
Pizza Casserole
Pizza Casserole - - - - - -- - Pizza Casserole
Puffy Meat Patties
Round Steak Parmesan
Sauerbraten
Stroganoff
Stuffed Cabbage

35

- - - - 36

- - - - -

Tater Tots Casserole
Baked Chicken
Busy Day Chicken Casserole

-

Chicken Casserole
Chicken Livers and Rice
Chicken-Macaroni Casserole - Chicken in Orange Sauce
Chicken Tetrazzini - - -

37

Oven Barbequed Chicken
Oven Crisp Chicken
Quick Oven Chicken and
Shrimp- - - - - - - ·- -

Cream Wafers
Instant Pumpkin Pie- - - - - - 59
Naked Apple Pie
Pumpkin Chiffon Pie
Pumpkin Whipped Cream Pie
Strawberry Pie - - - - -

- GO

Chop Suey
Scalloped Potatoes and
Sausage
Lois's Tuna Fish Casserole
Ardelle's Turkey TetrazzinL - 45

Apple Cake
Arlene's Zucchini Cake - - - - 63

Baked Turkey Hash
Wood Chuck -

Banana Cake
Berry Lemon Cake

- 46

47

Zucchini-Tomato Casserole ROLLS,

Banana Bread
Banana Bread
Banana Bread

PASTRY

CAKES,

COOKIES,

- - - -

49

- - - - - 64

Banana Split Cake
Carrot Cake
Cheese Cake - - - - Cheese Cake
Cherry Cake Dessert

-

DESSERTS

- - 65
- -

- 66

Chocolate Cake
Chocolate, Date Nut Cake
Chocolate Filled Cupcakes - -

- 77

English Walnut Cooki<eS
French Lemon Bars
Jumbo Raisin Cookies- _ -

- 78

Kiddy Bars
Kolachy
Kolachies

- - - -

Lemon Bars
Lemon Bars

- - - - 80

Lemon Crisp Cookies
Magic Cookie BRrs
Mary Ann's Chocolate Chip
Cookies
Miclg·e•s Chocolate Dream
Bars - - -· - - - - -

79

81

Oatmeal Chocolate Chip
Cookies
Old Homestead Cookies - - .. - 82

- 50

Chocolate Zucchini Cake
Cranberry-Orange Cake-- - - - 68

Date Nut Bread
Grape-Nut Bread-

-

51

Easy Chocolate Cake
French Apple Cake - - - - -· - 69

Kugelhopf
Pumpkin Bread
Zucchini Bread- -

Peanut Butter Squares
Pecan Pie Bars
Heese's Chocolate Bars- - - - 84

·- - - - -

52

Grandma's Pound Cake
Harvey Wallbanger Cake
Old Fashioned Pound Cake

Shortcake Kolachcs
Sugar Cookies
Sugar Jumble Cookies

Zucchini Bread
Zucchini Bread
Zucchini Nut Bread

- - - - -

53

Pumpkin Slices
Pumpkin Squares

67

- 70

-----71

54

39

Almond Crumb Coffee Cakes
Cheese Coffee Cake - - - - -

55

40

Danish Kringle
Quick Crumb Topped Coffee
Cake
Rhubarb Kuchen- -· - - - - - 56

Joyce's Frosting
7-Minute Frosting
White Mountain Icing - - - - - 7 4

Dumplings
Dutch Babies Pancakes
Puffy French Toast

Banana Drop Cookies
Chocolate Crinkles
Chocolate Sprinkles Cookies - -

42

Dark Cocoa Brownies
Date Bars
Drop Kolacky-.

Basic Sweet Dough
Beer Bread
Cinnamon Bread - -· -

Dorothy's Marshmallow Coffee
Rolls
Favorite Rolls
Quick Cinnamon Rolls-

38

Chicken and Zucchini Casserole
Delicious Oven Chicken
41
No Peek-Oven Chicken -

108

Cantonese Dinner - Crock- Pot
Pork Chops and Potato Scallop
Pork Chops with Dressing _ _ 44

BREAD,

Hamburger and Biscuits
Hamburger Chow Mein
Italian Bread Pizza -· -

43

-

Sour Cream Cake
Boiled Cocoa Frosting - - - ·- -

-

57

Apple Slices
Apple Slices - - - - - - - - -

58

~

546-80

72

Butter Cream Icing
Celeste's Chocolate Whip
Frosting
Coconut·- Pecan Frosting
French Icing - - - - - - -· 73

75

Cinnamon Nut Cookies
Cookie Jar
Crystal's Peanut Butter Bars - 76

Peanut Butter Balls
Peanut Butter Kiss Cookies
Peanut Butter Kisses-

- 83

- - .. 85

Toffee Bars
Apricot Cheese Je!lo - - - - - 86
Banana Pops
Betty's Bread Pudding
Broken Giass Torte - -

- ·· 87

Canned Fruit Dumplings
Cheese Cake
Cheesecake- - - - - - Cherry Cheese Cake Pie
Chocolate Eclair Dessert -

88

-

89

Chocolate Eclair Cake
Date Torte
Easy Chocolate Mousse
Easy Peach Cobbler - ·- - ·- -

90

Eggnog Jello
Frosty Mandarin Dessert
Frosty Strawberry Squares- - 91

546-80

109

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L yn11' s Ecl_D.ir C aJ-,_e

- 93

l\lom's I-Iolly'i//Ood Tv;o--'fone
CJ1eese
Or·ange Dessert

- - 94

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Shf;l·'bet Dcss0rt
Danish Dessert
Pe':HYutty Put1ding - - -

Pudding Surpi..ise - -

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- 95

- - - -- 96

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Fluff

97
CANDY,

JELLY,

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Bourbon Balls
ElErine's Christmas Rum BaJls
Oven Fudge
Rhubarb J'arn -" -

- 99

How to Preserve a Husbitnd -

-100

BEVERAGES

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PRESERVES

MISCELLANEOUS

.Aunt I-Iattiets Kat11ua
Brandy Slush
Easy Ft>uit Punch
Mom 1 s Party Punch

- -101

Cookbook Pub! ishers, Inc. are pleased to have the privilege
of publishing this fine cookbook.
Would you like a personalized cookbook for your own
favorite organization? For complete information write to:

-103

Finger J ello

COOKBOOK PUBLISHERS, INC.

Frozen Fops
Hot Fudge Topping

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* * * * *

Polly's HcJney Buttered Hot
Wine
Punch
Punch
- - -- - - - -102
Sherbet Punch

Tropical Punch
Tropical Punch
Beef J\·Jarinade
Cocoa Syrup

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13550 W. 1 08th Street
lenexa, Kansas 66212

- - - -104

Orange Sauce for Duck
Pumpkin Seed
Spaetzle
- - - -105
Recipe for Happiness

110

546-80

&~

USE THE ORDER FORMS
FOR COOKBOOKS

ORDER FORM
FILL IN COUPONS BELOW- CUT OUT AND MAIL.

You may order as many copies of our Cookbook as you wish for the regular price,
plus 75 cents postage and packing per book ordered. Mail to:

Nancy Say
620 Burlington Ave.
Twin Lakes, Wi. 53181
Please mail
copies of your Cookbook@
postage and packing per book order.

$3. 75

each, plus 75 cents

Mail books to:

Name ___________________________________________________________

Address - - - - - - - - - - - - - - - - - - - - - - - City, State, Zip

You may order as many copies of our Cookbook as you wish for the regular price,
plus 75 cents postage and packing per book ordered. Mail to:

Nancy Say
620 Burlington Ave.
Twin Lakes, Wi. 53181
Please mail
copies of your Cookbook@
postage and packing per book order.

Our Company has published mi II ions of personalized cookbooks for every kind of
organization from every state in the union.

WE CAN DO THE SAME FOR YOU
$3. 75

each, plus 75 cents

Your book is COMPLETELY YOURS because the name of your community will
appear where it say~ Blankville, Mo. above and the name of your organization
where it. says Old Timers Club.
The name of every person who submits a recipe is printed right with the recipe.

Mail books to:

Name __________________________________________________________

YOUR BOOKS ARE SELF FINANCING
(60 DAYS AFTER SHIPMENT TO PAY- NO INTEREST OR HANDI...INGl

Address - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - City, State, Zip

You figure the exact cost of your books from our Price Chart. Costs ore figured
on the number of recipes you wont printed and the number of books you want
to order.
(PLEASE TURN THE PAGE)

546-80

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~NIMSH~IM
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'

CENTRAL SWING, INC .
This book is dedicated to the 1992 Central
Swing, Inc. graduates. Without their talent,
hard work and dedication, the prestigious
invitation from the International Fine Arts
Institute may not have been extended.

3323-92

-A-

OUR MISSION

DEDICATION
A special dedication to the Children of the
Chernobyl Nuclear Disaster.

May Central

Swing's participation in the musical fundraising
event in the Kremlin offer them renewed health
and hope.

...,,

-B-

The purpose of this trip is to provide a unique
educational experience to the students of
Westosha Central High School's Central Swing,
Inc. The invitation to perform in Moscow, Russia,
will offer this dedicated group of young people
the chance to be a part of the historic growing
friendship between this nation and the United
States. There is no better way to communicate
and promote friendship than with the universal
language ·of music.
It is the goal of Central Swing, Inc. and the
WCHS Choral Parents Association, as
representatives of our school, the community, the
State of Wisconsin, and the United States of
America, to extend through our love of music
the bright hope for the future to the students
of Moscow. These possible future leaders of our
great nations can benefit from this extraordinary
exchange of culture. The proceeds from our
performances will benefit the children of
Chernobyl, showing our universal concern for all
people.
The experience of a lifetime is to share with
our friends and neighbors!

3323-92

-C-

'

gj/({){Z(f/tb &'~ ~~
Expression
of Appreciation
We sincerely thank all of the sponsors who
have contributed to the Central Swing, Inc.
Moscow trip. Thanks also to Bill Mott, Musical
Director, and Hope Knebel, choreographer. A very
special thanks to the hard working members of
the Choral Parents Association for giving the time
and energy necessary to make this trip a reality CSI's biggest supporters. Thanks to all who have
assisted in any way with this trip. THANKS TO

ALL!

·D·

APPETIZERS, RELISHES & PICKLES
Appetizers are those treats that can be served eit~er at the ~tart of a meal or
at a reception or open house. Us~ed ~elow are qwck appettzers that ~an be
served anytime Ll.)ith crackers, thtn sltced toasted bread or potato chtps:
1. Caviar flavored with onion juice.
2. Cream cheese with chopped chutney and dash of curry powder.
3. Lobster tail moistened with lemon juice.
4. Almonds or pecans roasted and chopped, then mixed with
anchovy paste.
5. Cream cheese with chopped pickle.
6. Chicken livers minced and moistened with mayonnaise.
7. Cheese squares with olive attached by toothpick.
8. Liverwurst with pistachio nuts.
9. Sardines with caviar paste.

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

CHILl DIP
1 can Harmel chili (no beans)
8 oz. jar Cheez Whiz

1 can Durkee onions

Heat chili and cheese thoroughly, stirring occasionally. Add
onions immediately before serving. Place mi.xture in fondue pot or
chafing dish to keep warm. Serve with plain or cheese Doritos chips.
DebbieS.

CURRY DIP
1 garlic bud, mashed
1 pl. mayonnaise
3 Tbsp. catsup
1 Tbsp. Worceslershwe sauce

2 Tbsp. grated onion
1 lsp. Tabasco sauce
pinch of sail
3 hlp. curry powder

Mix all ingredients together and refrigerate overnight. Serve
with veggies.
Jewell Grindley

DILL WEED DIP
16 oz. Hellmann's mayonnaise
16 oz. sour half and half
1 Vz Tbsp. onion powder

2 Tbsp. dill weed
2 Tbsp. Lawry's seasoning

Mix all ingredients together and put in refrigerator to chill until
ready to serve. Serve with raw vegetables or potato chips.

19. Peanuts roasted, crushed and mixed with anchovy paste.
20. Sardine slices topped with chopped olives.

Sharon Fortner

21. Pimento cheese mixed with a dash of horseradish.
22. Minced shrimp with onionjuice.
23. Cream cheese with dash of Worcestershire sauce and chives.

DILL DIP
1 c. sour cream
1 c. Kraft Miracle Whip

3 Tbsp. dill weed
1tsp. Lawry's seasoned salt

Combine all ingredients: mix well. Chill. Serve with raw
vegetables.
J. Sura

33239:2

-1-

APPETIZERS, RELISHES & PICKLES

APPETIZERS, RELISHES & PICKLES

GUACAMOLE DIP

APPLE DIP
1 (8 oz.) cream cheese, softened
¥4C. brown sugar
~ c. white sugar

1 Tbsp. diced onion
2 Tbsp. salsa
garlic powder to taste
salt to taste

lemon juice
3 ripe avocados
·
8 oz. cream cheese, softened
1 small can chopped green chiles

Peel and mash avocado; squeeze on lemon juice to keep from
browning. Mix cream cheese with all other ingredients and blend in
avocado. Refrigerate 30 minutes. Serve with tortilla chips.

Y4 c. crushed peanuts
8 oz. pineapple juice
apples

Beat first 3 ingredients very well. Blend in peanuts. Slice apples
(not peeled) into wedges. Place in pineapple juice, making sure
apples are coated. Place apple slices around dip when ready to serve.
M.A. C.

Barb Zakowski

TAFFY APPLE DIP
CREAMY SPINACH DIP
8 oz. dairy sour cream
1 c. mayonnaise
~ tsp. celery salt
~ tsp. dill weed
Y4 tsp. onion salt
Y4 c. chopped green onions

3 c. Green Giant frozen cut leaf
spinach, thawed and well drained
8 oz. can water chestnuts, drained
and finely chopped
3 Tbsp. chopped red bell pepper
(optional)

In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover.
Refrigerate to blend flavors. Serve with crisp vegetable dippers,
assorted crackers or bread. Makes 3 Vz cups.
Unda Duttweiler

8 oz. cream cheese, at room
temperature
~ to ¥4 c. sugar

1 jar Mrs. Richardson's butterscotch
caramel fudge ice cream topping
Y2 c. crushed peanuts
apples

Beat cream cheese and sugar together and spread in dish or
bowl. Pour Mrs .. Ricrhardson's topping over cream cheese mixture
and top with peanuts. Dip apple slices and enjoy!
Melissa Ward

FRUIT DIP
14 oz. Marshmallow Creme

2 (8 oz.) pkg. cream cheese

Soften cream cheese to blend thoroughly with Marshmallow
Serve with fresh fruit.
..,;reme.
.,..,
'

TACO DIP

~

CharCozadd

1 (8 oz.) pkg. cream cheese
1 (10 oz.) can Hormel no bean chili
chili powder

shredded Cheddar cheese
garlic salt

CRUNCHY CHEESE BALL

Beat the cream cheese. Add garlic salt to taste; have a thick consistency. Spread onto a plate or serving dish. Sprinkle with chili powder, lightly. Place no bean chili over the top. Add shredded Cheddar
cheese. Heat in microwave until cheese melts. Serve with tortilla
chips.
Can substitute Cheddar cheese with taco cheese for spicier
flavor.

1 pkg. cream cheese, softened
Y4 c. mayonnaise
2 c. ground, cooked ham
2 Tbsp. chopped parsley
1 tsp. minced onion

Y4tsp. dry mustard
Y4 tsp. hot pepper sauce
1f2 c. chopped peanuts or pistachio
nuts

Beat cream cheese and mayonnaise until smooth. Stir in next
5 ingredients. Cover; chill several hours.
Form into ball. Roll in nuts to coat. Serve with crackers.

C.B.
Joan Geist

-2-

33~392

-3-

APPETIZERS, RELISHES & PICKLES

APPETIZERS, RELISHES & PICKLES

bowl, combine remaining ingredients; blend well. Spread butter on
surfaces of bread wedges. Bake on ungreased 15 x 10-inch baking
sheet near center of 425° oven for 7 to 9 minutes or until golden
brown. Serve warm. Yields 6 (10-inch) sticks.

Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and
soy sauce in pan until smooth. Cook over medium heat, stirring until
mixture thickens and boil for 1 minute. Add meatballs, pineapple and
green pepper that has been cooked. Heat through.

Joyce Meitz

Shirley Butler

PICKLED EGGS

HOT MARBLES
1 lb. pork sausage
2 c. Bisquick

12 oz. Cheddar cheese

Mix ingredients together. Roll into small balls. Bake 15 minutes at 350°.
Betty Christensen

ITALIAN SAUSAGE
(Hot Hors d'Oeuvre)

2 Tbsp. Heinz mild mustard
2 c. Heinz vinegar (white or cider)
Y2 c. water
1 c. granulated sugar
1 Tbsp. salt

In saucepan, blend mustard with a little vinegar. Add remaining vinegar and next six ingredients. Heat to boiling. Cover and simmer for 10 minutes. Cool. Pour over onions and eggs. Cover and
refrigerate overnight.
Sharon LaMeer

Y4tsp. dry mustard
salt and pepper to taste

1 lb. ground beef
1 lb. Italian sausage
1 lb. Velveeta cheese

1 Tbsp. celery seed
1 Tbsp. mustard seed
6 whole cloves
2 medium onions, sliced
12 hard-cooked eggs

Brown meats, salt and pepper; drain off all fat. Cut up cheese.
Add cheese and dry mustard; stir until mixed thoroughly. Spread on
party rye. Can be frozen. Spread on bread and freeze. Take out of
freezer. Put on broiler pan for about 5 minutes, depending on oven.
Jewell Grindley

REFRIGERATOR PICKLES
6 c. vinegar.(white)
4 Y2 c. sugar'
Y2 c. canning salt
8 stalks dill

onions as desired
3 cloves garlic
6 to 7 cucumbers, sliced (Y4"inch

hamburger slices)

Bring vinegar, sugar and salt to a boil. Boil for 3 minutes. Let
cool! Pour liquid over dill, onions, garlic and cucumbers. Ready in 5
to 7 days.

MEATBALLS • WAIKIKI

Sharon LaMeer

2 Tbsp. cornstarch
Y2 c. brown sugar
1 (13 Y2 oz.) can pineapple tidbits,
drained (reserve juice)
V3 c. vinegar
1 Tbsp. soy sauce
V3 c. chopped green pepper

1 Y2 lb. ground beef
2fJ c. cracker crumbs

V3 c. minced onion
1 egg
1 Y2 tsp. salt
Y4 tsp. ginger
Y4C. milk
1 Tbsp. shortening

Mix meat, crackers, onion, egg, salt, ginger and milk. Shape into
balls. Can brown in the shortening or put in oven until brown. Pour
off fat.
1

t

-8-

-9-

SOUPS, SALADS & SAUCES
CREAM OF BROCCOLI SOUP

Additions and Garnishes

Tips for Tossed Salads

Slice hard-cooked eggs

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

Always handle salad greens
with care.
Wash well, drain and dry greens
before storing; chill well
before using.
To core lettuce, smack head stem
end down on counter top. Then
twist the core out.
It is better to tear greens into bitesized pieces to avoid bruising
with knife.
Don't cut up tomatoes for a tossed
salad since their juices thin the
dressing and wilt the greens.
Use them only for garnishing
the salad bowl.
Select only firm, hard, green
cucumbers. The skin should have
a slight sheen, but if it is highly
polished, it is probably waxed
and the skin should be removed.
Use wild greens such as dandelion,
sorrel or winter cress for a
different flavor and texture in
tossed salads.

About Potato Salad

Soup Accompaniments

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

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

1 112 lb. broccoli
1 onion, chopped tine
1 carrot, sliced
2 stalks celery with leaves
2 potatoes, peeled and chopped

V2 c. thin sliced, boiled ham, diced
1 tsp. salt
3 c. chicken broth
1 c. light cream
112 c. sour cream

Discard lower third of broccoli stems and chop remaining part
into small pieces. Place in 2 quart glass or ceramic casserole with
onion, carrot, celery, potatoes, salt and broth. Cover and cook on
High 10 minutes until broccoli is tender. Puree soup in a blender.
Add the cream and ham and heat (High) for 5 minutes until hot.
Serve with sour cream.
Joyce Meitz

CREAM OF BROCCOLI SOUP
1 large head broccoli, chopped
(aboul12 oz.)
1f.? c. chopped onions
1f.? c. shredded carrots

5 c. chicken stock
6 Tbsp. butter
6 Tbsp. flour
2 c. milk

Add broccoli, onions and carrots to stock. Cook until vegetables
are tender, about 20 minutes. In a small saucepan, melt butter. Add
~flour. Cook over low heat 2 minutes. Stir in milk and continue cooking until thick. Add to stock. Simmer on low heat a few more minutes. Season with salt and pepper.
Ten or 12 ounces of frozen broccoli may be used or cauliflower
may be substituted for the broccoli.
C. B.

CREAM OF CAULIFLOWER SOUP
1 112 qt. chicken stock
1 head cauliflower, chopped
1 medium onion, chopped
V2 c. butter
112 c. flour

332392

1 pt. half and half
salt
while pepper
1i tsp. lemon pepper

-13-

SOUPS, SALADS & SAUCES

SOUPS, SALADS & SAUCES

Bring stock to boil. Add cauliflower and onion. Boil until tender. Combine butter a.nd flour to make a paste. Add to stock, stirring
until thickened. Add half and half; salt and pepper to taste. Heat to
serving temperature, but do not boil. Makes 8 to 10 servings.
M.A. C.

time, stirring after each addition. Add potatoes, salt and pepper;
bring to boil. Reduce heat, cover and simmer 40 minutes or until
potatoes are tender.
Sprinkle with parsley. Serve with dollop of sour cream, if
desired. Serves four.
Jane Smith

MUSHROOM SOUP
3 (13 ¥4 oz.) cans chicken broth (5
c.)
1 c. heavy cream

¥41b. mushrooms
y4 c. (¥.! stick) butter
3 Tbsp. flour
¥.! tsp. salt

Wash mushrooms. Trim ends of stems. Save one slice as garnish. Chop remainder coarsely. Heat butter in 3 quart saucepan.
Saute mushrooms about 5 minutes. Sprinkle flour and salt over to
coat. Add chicken broth gradually, stirring constantly. Bring to boiling. Remove from heat. Stir in cream. Whirl in container of electric
blender. Reheat, but do not boil!
Penelope Johnson

MINESTRONE SICILIANO
1 to 1 ¥.! lb. beef bones or small

piece beef chuck
2 tsp. seasoned salt
6 c. water
1 (15 oz.) can butter beans,
undrained
1 c. fresh green beans, cut in ¥.!-inch
slices or 1 pkg. frozen green
beans (9 oz.)
3 medium carrots, peeled and diced
1 large potato, peeled and diced

NEW ENGLAND CLAM CHOWDER
(The Fast and Easy Way)
1 can cream of celery soup
2 cans cream of potato soup
2 cans minced, chopped clams
2 soup cans milk

3 slices bacon, fried and crumbled
(optional)
¥.! small onion, minced
dash of marjoram

2 medium tomatoes, peeled and

diced
2 medium tomatoes, coarsely
chopped
1 small onion, chopped
1 Tbsp. chopped, fresh parsley
1 ¥.! tsp. dried basil
freshly ground pepper to lasle
1 small head cabbage, chopped
1 (10 oz.) pkg. frozen peas, partly
thawed
1 large zucchini, sliced

Combine beef bones, seasoned salt, water, beans, carrots, potato, tomatoes, onion, parsley, basil and pepper in large soup pot. Cover and heat to boiling. Reduce heat and add cabbage. Cover and simmer 1 hour. Remove bones from soup. Cut off any meat and return
meat to soup. Stir in peas and zucchini. Simmer 5 to 10 minutes
longer.

Mix all ingredients together. Heat until piping hot. Serve with
warm, crusty bread and a salad. (Easy and delicious!) Serves 6.

Lynn Fosco

Sandie Anderson

THREE ORANGE SAlAD
POTATO ONION SOUP
3 Tbsp. butter
2 c. chopped onion
3 Tbsp. flour
5 c. water or milk or combination of

4 c. chopped potatoes
2tsp. salt
pepper lo taste
3 Tbsp. parsley
sour cream (optional)

two

Melt butter in saucepan. Stir in onion. Cover and cook 10 minutes over medium heat. Stir in flour and add liquids, one cup at a

1 (3 oz.) lemon Jell-0
1 (3 oz.) orange Jell-0
2 c. boiling water
1 can Mandarin oranges

1 c. juice from oranges plus water to
make 1 c.
1 can lemon pie filling

Mix Jell-0 with water: stir well. Then add pie filling and mix
well. Add oranges. Put in 2 quart mold and chill. Unmold before
serving.
J. Grulich

-14-

,J:J239~

-15-

SOUPS, SALADS & SAUCES

SOUPS, SALADS & SAUCES

Crust:

CHERRY DELIGHT

2 c. crushed pretzels
¥4 c. butter

2 c. mini marshmallows
1 can condensed milk
1 (8 oz.) container Cool Whip

1 can cherry pie filling
1 can fruit cocktail
1 can pineapple chunks

Drain fruit cocktail and pineapple; defrost Cool Whip. Blend
condensed milk and Cool Whip thoroughly. Add remaining ingredients; chill 3 to 4 hours.
Note: This recipe may be made up to two days in advance.
J. Sura

ORANGE JELLO DELIGHT
1 (6 oz.) pkg. orange jello

3 Tbsp. sugar

Middle Layer:
1 (8 oz.) cream cheese
%c. sugar

1 small Cool Whip (8 oz.)

Mix the top layer so it can thicken. Next, mix crust and place in
a 9 x 13-inch buttered pan. Bake at 350° for 10 minutes; cool. Next,
mix the middle layer and place on the cooled crust. Then add the top
layer and refrigerate.
Karen Poepping

1 c. vanilla ice cream

2 cans mandarin oranges

Dissolvejello in 2 cups boiling water. Take out 1 cup and add to
ice cream to dissolve. Add 1 cup cold water to jello and place in freezer
while ice cream is dissolving. Take bowl from freezer; add fruit. Pour
ice cream mixture over top and place in refrigerator. Ready to serve
in 30 minutes.

FIVE CUP SALAD
1 c. drained chunk pineapple
1 c. drained mandarin oranges
1 c. sour cream

1 c. flaked coconut
1 c. miniature marshmallows

Mi~ together and chill at least several hours before serving.

JudyUmnus

Charlene Portzen, Salem, WI

DAIRY STATE JELLO MOLD
1 c. shredded sharp Cheddar
cheese
1 small container Cool Whip

1 pkg. lemon Jell-0, dissolved in 1
c. boiling water
¥'4 c. pineapple juice
1 1/4 c. drained, crushed pineapple

CombineJell-0 (dissolved in boiling water) with pineapple juice
and let stand until slightly thickened. Add remaining ingredients.
Chill until firm.
Gloria Bailey

FRUIT SALAD
3 cans Mandarin oranges, drained
3 cans pineapple chunks, drained
3 cans chunky mixed fruit, drained
3 bananas, sliced

(6 oz.) can frozen orange juice,
thawed
¥4 c. sour cream
1 pkg. instant vanilla pudding
1 V2 c. milk
1fz

Prepare pudding, as directed, with milk. Add orange juice and
sour cream. Mix in fruit after draining. Chill for awhile.
Toni Redlin

JELLO PRETZEL
FRUIT SALAD

Top Layer:
1 (16 oz.) frozen raspberries

1 large raspberry jello
3 c. boiling water

-16-

1 small pkg. vanilla pudding
1 small pkg. tapioca pudding
2 (11 oz.) cans Mandarin oranges

33239:;

2 (13 V4 oz.) cans chunk pineapple
3 small bananas
1 small jar maraschino cherries

-17-

SOUPS, SALADS & SAUCES
SOU!'S, SALADS & SAUCES

vinegar and egg in saucepan. Cook until thick, then refrigerate overnight. Next day, mix liquid, pineapple, marshmallows and Cool
Whip together; add peanuts.

Drain fruit. Use 3 cups of juice to cook with puddings. Cook
pudding and cool. Pour over fruit and combine. Wait to add bananas
until just before serving.

Anita M. Mills

J. Gru/ich

TAFFY APPlE SALAD

WATERGATE SALAD
1 pkg. pistachio instant pudding
1 (16 oz.) can crushed pineapple,
drained
1 (16 oz.) can fruit cocktail, drained
h c. milk or juice from pineapple

1 c. sugar
1 Tbsp. flour
2 Tbsp. cider vinegar
1egg

12 oz. Cool Whip
1 c. mini colored marshmallows
2 or 3 sliced bananas
h c. chopped nuts

1 small can crushed pineapple,
drained (save juice}
4 c. Red Delicious apples, diced
2 c. peanuts
8 oz. Cooi Whip

Mix pudding and Cool Whip together until powder is all mixed
in. Add all the other ingredients and stir just until blended. Chill and
serve.

Mix egg, sugar, flour, pineapple juice and vinegar in small
saucepan. Cook over low heat until thick. Cool this mixture. Mix
diced apples, Cool Whip, peanuts and pineapple. Then add cooled
mixture.

Unda Duttweiler

Sharon LaMeer

CARAMEL APPLE SALAD
(Prep Time 2 Days)

TAFFY APPlE SALAD
1 large can chunk pineapple,
drained (save juice) and cut into
smaller pieces
3 c. mini marshmallows
1h c. sugar
1 Tbsp. flour

1 large Cool Whip
4 c. apples, diced (unpeeled)
1 h c. cocktail peanuts, chopped
1 1h Tbsp. vinegar
1egg

2 c. (1 bag) mini marshmallows
1 (20 oz.) can pineapple chunks

1h c. sugar
1 Tbsp. flour
2 c. unpeeled apples, cut into bile
size pieces
lemon juice
1h c. chopped nuts

(reserve juice)
1 (8 oz.) Cool Whip
1 egg, slightly beaten
1 Tbsp. vinegar

Mix pineapple and marshmallows; refrigerate overnight. Mix
pineapple juice, flour, sugar, vinegar and beaten egg. Cook until
thick. Refrigerate overnight.
Mix Cool Whip with both mixtures, then apples and peanuts.
Refrigerate. Can be kept in the refrigerator several days.

First Day: Mix marshmallows and pineapple in covered bowl
li'?avernight. Mix pineapple juice, beaten egg, sugar, flour and vinegar .
. Cook slowly, stirring constantly until thick. Refrigerate, covered,
overnight.
Second Day: Cut up apples; sprinkle with lemon juice. Combine
the 2 mixes. Add apples. nuts and Cool Whip: chill.

Karen Sakalowski

Barb Zakowski

TAFFY APPLE SALAD
20 oz. chunk pineapple
1 Tbsp. flour
2 c. unpeeled, sliced apples
12 oz. Cool Whip

"COLONEL" COLE SLAW

2 c. mini marshmallows
1 Tbsp. white vinegar
11h c. coarsely chopped peanuts

31b. cabbage, shredded

Dressing:
V2 c. sugar
V4 c. cider vinegar
%c. oil

Drain pineapple, saving juice, then put pineapple in container
and refrigerate overnight. Mix together pineapple juice, flour. sugar,

-18-

1
1

'""
J'i

)

332392

1 c. mayonnaise
h tsp. salt

-19-

SOUPS, SALADS & SAUCES

SOUPS, SALADS & SAUCES

Mix dressing; pour over cabbage. You can also add shredded
carrots, green peppers, etc. Keeps well.

Combine dressing ingredients. Combine salad ingredients; mix
together. Can be made day before.

Gloria Bailey

Jane Smith

TANGY COLE SLAW
11h c. mayonnaise (do not use salad
dressing)
3 Tbsp. bottled sandwich spread
¥4 tsp. dry mustard
2 Tbsp. dried parsley flakes

ANTIPASTO SALAD

1 medium head cabbage, shredded
¥4 c. drained sweet pickle relish
1h c. chopped celery
¥4 c. chopped onion
paprika

Combine mayo, sandwich spread, mustard and parsley. Mix
well; set aside. Toss cabbage with relish, celery and onion. Add
enough mayonnaise mixture to moisten all ingredients. Mix lightly
but thoroughly. Sprinkle with paprika.
Lynn Fosco

Italian dressing

Toppings:
cherry tomatoes
pimiento
green beans
artichoke hearts
mushroom caps
hoi peppers

olives
salami
anchovies
pepperoni
Provolone
Mozzarella cheese

In salad bowl, arrange greens and assorted toppings; chill. Just
before serving, 'top with Italian dressing and toss. Makes 6 servings.

CREAMY COLESLAW
1 1h c. plain nonfat yogurt
1h c. reduced calorie mayonnaise
3 Tbsp. sugar
1 tsp. celery seed
1 tsp. salt

1 ql. mixed salad greens, torn in
pieces

V4 tsp. pepper
2 Tbsp. vinegar
V4 c. minced onion
8 c. shredded cabbage (1 medium
head)

Frank Kusch

SUMMER VEGETABLE SALAD
1 head cauliflower

1/4 c. sugar
2 c. mayo
1 c. sour cream
1 onion

1 bunch broccoli

Combine first 8 ingredients. Pour over shredded cabbage; toss
and chill. Serves 10.
Beverly Smith

BROCCOLI RAISIN SALAD

10 oz. pkg. frozen peas
garlic to lasle
1 can water chestnuts

Mix cauliflower, broccoli. water chestnuts and onion. Combine
sugar, mayo and sour cream. Mix with vegetables; stir well. Add garlic to taste. Add frozen peas just before serving.

Dressing:
1 c. mayonnaise or Miracle Whip
1h c. sugar

Barb Salter

2 Tbsp. apple cider vinegar

TACO SALAD

Salad:
2 to 3 heads broccoli (raw), pieced
10 to 12 slices bacon, fried and
crumbled

1h c. raisins
onion lo taste

-20-

1 lb. hamburger, browned and
cooled
1 head lettuce, lorn
1 onion, chopped (optional)
1 green pepper, chopped

33~39~

1to 2 tomatoes, chopped
1 lb. grated Cheddar cheese
1 (16 oz.) bottle Catalina salad
dressing
1 bag taco Dorilos, crushed

-21-

SOUPS, SALADS & SAUCES
SOUPS, SALADS & SAUCES

Combine all ingredients, except salad dressing and Doritos, in a
large bowl. Toss together just before serving.
S. Grulich

CHICKEN SALAD
3 to 4 lb. chicken
1 to 2 c. cashews
1 c. celery, cut in small pieces

2 to 3 c. grapes (green or red)
enough Miracle Whip lo hold
ingredients together

Boil chicken; remove from bones and cut into small pieces. Add
remainder of ingredients. Adjust amounts to compliment amount of
chicken. Chill and serve cold on lettuce or just out of the bowl.
Pam Benedict

CHINESE CHICKEN SALAD

Cook tortellini according to package directions. Drain and
rinse with cold water until completely cool. In a medium bowl, blend
soup mix, Miracle Whip, oil, lemon juice, basil, parsley and pepper.
Toss with tortellini, green onions and tomato. Add black olives and
chill. Makes 4 cups. Recipe can be doubled for larger groups or
parties.
Variations: You can add mushrooms, pepperoni or green peppers for variety.
Lori Cairo

PASTA SALAD
1 lb. plain white pasta (such as
rolini, macaroni, etc.)
16 oz. Italian salad dressing
¥.1 to ¥4 bottle McCormick Salad
Supreme

2 or 3 tomatoes, cut up
1 medium onion, chopped
2 green peppers, chopped
2 cucumbers, cut up or any
vegetable you want to include

Cook and cool pasta. Combine with rest of ingredients and
refrigerate.

Dressing:
1 Tbsp. sail
1 Tbsp. m.s.g.
2 tsp. pepper

¥4 c. vinegar
¥.1 c. sugar
1 c. oil

Marci Schultz

PASTA SALAD

Salad:
¥.1 lb. white chicken breast,
shredded
1 head lettuce

4 stalks green onions
2 Tbsp. chopped almonds
1 bag Chinese rice sticks, deep fried

Dressing: Combine all ingredients, making sure sugar
dissolves.
Salad: Combine all ingredients; mix thoroughly with dressing.
Charina Francisco

TORTELUNI SAlAD
1 lb. tortellini (tri-color) with cheese

1 tsp. basil
1 Tbsp. parsley, chopped
Y4 lsp. pepper
¥.1 c. sliced green onions
¥.1 c. chopped tomato
1 small can sliced black olives

filling
1 envelope vegetable recipe soup
mix
Y2 c. Miracle Whip
1-'4 c. olive or vegetable oil
1 Tbsp. lemon juice

-22-

2 medium size tomatoes
2 medium size green peppers
1 pkg. linguine noodles

16 oz. Viva Italian dressing
4 Tbsp. Salad Supreme

Cook noodles as directed on the box. Rinse in cold water after
draining. While the noodles are cooking, cut up the green peppers
and the tomatoes and put in a large bowl. When the noodles are
washed, then put them into the bowl and add the Salad Supreme and
the Italian dressing. Toss everything together or put cover on the
bowl and shake.
Refrigerate overnight for better marinated flavor. Shake the
bowl whenever you think about it. Can add pepperoni, cucumbers or
whatever you feel like putting in.
Sharon Fortner

PASTA SALAD
Y2 box rotini noodles (1 lb. box)
2 (7 oz.) cans white tuna
2 medium tomatoes, chopped
Y2 c. celery, chopped

33~392

Y4 c. green pepper, chopped
Y4 c. green onion
Y2 tsp. seasoned sail
Y4 tsp. pepper

-23-

SOUPS, SALADS & SAUCES
SOUPS, SALADS & SAUCES

Dressing:

HOT FUDGE SAUCE

1 c. Zesty Italian dressing
2 Tbsp. catsup

1 Tbsp. mustard

Cook noodles according to package. Drain. Combine
ingredients.
Dressing: Combine Zesty Italian dressing, catsup and mustard.
Mix with rest of salad. Chill. Toss before serving. Serves 6.
M.A. C.

CREAMY ITAliAN DRESSING
1 c. Hellmann's mayo
¥.! small onion
2 Tbsp. red wine vinegar
1 Tbsp. sugar

4 oz. unsweetened chocolate
1 stick {1-2 c.) margarine
3 c. sugar

Put chocolate and margarine in a heavy saucepan over low heat.
\Vhen chocolate is melted, add sugar, salt and milk. Continue cooking
over low heat for 20 minutes. Stir occasionally. It will thicken as it
cooks.
To reheat, either put in a microwave container and heat on Low
setting or can be put in a pan and heated low. This keeps very well in
the refrigerator.

¥41Sp. Italian seasoning
Y4 tsp. salt
Y4 tsp. garlic salt or powder
Vs tsp. pepper

Place all ingredients in blender container. Cover. Blend on
medium speed 15 seconds or until smooth. Cover. Chill. Makes
about 1 l/4 cups.
Darla M. Miller

dash of sail
11arge can evaporated milk (131o
14 oz.)

Jean Giles

FUDGE SAUCE
about 1 c. sugar
2 sq. chocolate

¥.!to ¥4 c. milk

Heat to boiling. Excellent topping for ice cream, especially
when it's still hot.
Barb Bromley

CREAMY FRENCH DRESSING
1 c. Hellmann's mayo
2 Tbsp. sugar
2 Tbsp. cider vinegar
1 Tbsp. milk

ORANGE SAUCE FOR ROAST DUCK

1 tsp. paprika
¥.! lsp. dry mustard
1fz tsp. salt

¥.!c. sugar
1 Tbsp. wine vinegar
juice of 2 oranges
1 bay leaf

Stir together all ingredients. Cover; chill. Makes about 1 ~'4
cups.
Darla M. Miller

RUSSIAN DRESSING
1 c. Hellmann's mayo
¥.! c. chili sauce or catsup

2 tsp. lemon juice
1 ¥.! tsp. sugar

¥.! lsp. thyme leaves
sail and pepper to taste
¥.! c. Grand Marnier
grated rind of 1 orange

In a heavy sauc~pan, combine sugar and wine vinegar. Cook the
mixture over a medium flame until sugar melts and begins to caramelize. Add the juice of 2 oranges, Grand Marnier and grated orange
rind. Stir well and cook for five minutes. Add V4 cup orange peel, cut
into julienne strips, cooked in a little water for five minutes and
drained. Correct the seasonings and pour over the duckling on a serving platter.
Mrs. Sue Ann Thompson
Governor Tommy G. Thompson

Stir together all ingredients. Cover; chilL Makes about 1 ¥2
cups.
Darla M. Miller

-24-

33~392

-25-

MEATS
& MAIN DISHES
-

I

I
I

BEEF
Standing ribs - rare
-medium
-well done

Minutes
Per lb.

3 · 71bs.
Sibs.
S- 101bs.
3- 101bs.

30-40
2S-30
40
40-SO

32S
32S
32S
32S

I?SF
170F
I?SF
I?OF

3- 61bs.

60

32S

170 F

3- 71bs.
3- 71bs.
3- 7/bs.

2S
30
3S

32S
32S
32S

13S F
16S F
170F

Oven
Temp.

(Sloppy Joes)
1 lb. ground chuck

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

I

BARBECUE

Weight

I

I

I

I

1 Tbsp. brown sugar
1 Tbsp. vinegar
1h tsp. dry mustard
11h c. ketchup

1 Tbsp. onion
1 tsp. salt
1 tsp. lemon juice

Combine ground chuck, onion and salt in pan and brown. Keep
stirring to keep from lumping. Place all ingredients in casserole dish.
Stir and heat in microwave. Serve on hamburger buns.
Josie Wienke

BARBECUE

For rolled and boned roasts, increase cooking timeS 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-

101bs.
61bs.
101bs.
6/bs.
6/bs.

40
40
40
40-SO
40-SO

32S
32S
32S
32S
32S

Sibs.
Bibs.
2/bs.
4/bs.
12- 20/bs.
Under 10 lbs.
Hal{ hams

30-40
30-40
40
2S
16. 18
20
2S

32S
32S
32S
32S F
32S F
32S
32S

4- 61bs.
S- 10/bs.
4- 10/bs.

3S
3S
4S

32S F
32S
32S F

2 lb. hamburger
1 large onion, chopped
1 c. celery, chopped
1 c. chili sauce

Brown hamburger with onion (chopped) and celery. Add chili
sauce, catsup, sugar, lemon juice, salt and pepper. Simmer for 1 l/2
hours. (This recipe can be cut in half.)
Jane Smith

SWEET BARBECUES
1 lb. hamburger
1 can French onion soup

-VEAL
Loin
Leg
Boneless shoulder

1 c. catsup
3 Tbsp. sugar
3 Tbsp. lemon juice
salt and pepper to taste

I?SF
J?SF
17S F

3 Tbsp. brown sugar
1 c. ketchup

Brown and drain hamburger. Add remaining ingredients and
simmer 20 minutes or until thick. Serve on buns.
Sandy Hoffmann

POULTRY
Chicken
Stuffed
Turkey

3 ·Sibs.
ouer Sibs.

40
30

325F
32S

8- 10 lbs.
18- 20/bs.

20
14

32S
32S

S -10/bs.

30

32S

-----

-

BEEF BRISKET
1 beef brisket or any beef roast
1 onion, sliced thin
1 garlic, sliced lhin
1 bay leaf (optional)

1 small bottle cooking wine
1 can tomato sauce
1 can beef broth
sail and pepper

-----·
332392

-29-

MEATS & MAIN DISHES

MEATS & MAIN DISHES

Rub brisket with salt and pepper. Place on bed of onions and
garlic. Bay leaf should not touch meat. Pour liquid over all. Roast in
350° oven for 2 to 2 l/z hours. Cool. Slice thin. Reheat the following
day for 1 l/z hours.
Pauline R. Drissel

CRABMEAT AU GRATIN
1-2 c. cream
1-2 c. grated Cheddar cheese

2 Tbsp. butter
2 c. crabmeat
salt and pepper to taste
2 egg yolks, well beaten

lemon wedges

Melt butter; add crabmeat, salt and pepper. Saute 5 minutes
without browning. Mix cream with beaten egg yolks. Add to hot
crabmeat. Simmer 4 minutes, stirring constantly. Pour into individual casserole dishes or 1 quart size large casserole. Sprinkle with
grated cheese and bake at 350° (uncovered) until cheese melts. Garnish with lemon wedges; serve at once. (Perfect for a ladies
luncheon.)
Sandie Anderson

ITALIAN BEEF
3 1-2 to 4 lb. rolled beef roast
2 Tbsp. Parmesan cheese
2 Tbsp. oregano
2 Tbsp. grated lemon rind
2 Tbsp. rosemary

1 tsp. garlic
olive oil
3 green peppers
1 c. water

Mix Parmesan cheese, oregano, lemon rind, rosemary and garlic with enough olive oil to moisten them.
Make small pockets in beef roast and insert mixture. Place in
roasting pan and place green pepper pieces on the roast. Add at least
one cup water. Cover and bake at 3500 until meat is tender. Slice for
sandwiches.
While roasting, add enough water for warming the sliced meat
in before serving.
S. Grulich

CHill
1 !b. ground beef
Y4 c. chopped onion
Y4 c. chopped green pepper
1 (II oz.) call< tomato sauce
1 can slewed tomatoes
1 can kidney beans

1 can whole kernel com (with juice)
1 can condensed lomato soup
11sp. salt
11sp. chili powder
pinch of sugar

GONE ALL DAY STEW
1 (10 o/4 oz.) can tomato soup,
undiluted
1 can water

Y4 c. all-purpose flour
2 lb. beef chuck, fat trimmed and cut
into 1 or 2-inch cubes
3 medium carrots, cut into 1-inch
diagonal slices
6 white boiling onions or yellow
onions, quartered

4 medium potatoes, cut into
1 h·inch chunk!.!
1-2 c. 1-inch celery chunks
12 whole, large, fresh mushrooms
2 beef bouillon cubes
1 bay leaf
3 grinds fresh pepper
1 Tbsp. Italian herb seasoning mix
(optional) or 1 tsp. each leaf
oregano, thyme and rosemary

Mix together soup, water and flour until smooth. Combine with
remaining ingredients in covered roasting pan. Bake at 275° for 4 to
5 hours. Serve over noodles or with crunchy French bread (to soak up
gravy). Serves 8.
Arthur Bushing

-30-

Brown ground beef with chopped onion and chopped green pep·
per; drain. Add tomato sauce, tomatoes, kidney beans, whole kernel
'corn and tomato soup. Stir and add salt and chili powder. Add sugar.
Bring to a boil and simmer for about 20 minutes. Serves 6 (or 3 big
eaters).
Arthur Bushing

SANE PEOPlE'S CHILl
1 lb. hamburger or ground turkey (if
turkey is used, add 2 beel bouillon
cubes)
1 can stewed tomatoes
1 small can lomalo sauce
1 can tomato soup
1 Tbsp. sugar
1 to 2 lsp. chili powder

332392

-31-

2 cloves garlic
1 medium onion, chopped
1 1-2 tsp. paprika
1 lsp.oregano
1tsp. salt (optional)
1 can kidney beans
cornstarch

MEATS & MAIN DISHES

MEATS & MAIN DISHES

Brown and drain beef or turkey. Add remaining ingredients.
Rinse kidney beans first. Simmer 1 hour. Stir frequently. Thicken
with 1/4 cup water and 1 tablespoon cornstarch.
Carol Flaningam

Fry meat in skillet; brown. Add celery;onions, salt, pepper and
water. Cook until done with cover. Add bean sprouts and simmer 3
minutes, uncovered. Add soy sauce; thicken with 2 tablespoons cornstarch in 1/4 cup cold water. Serve with rice. Serves 4.
Josie Wienke

CHOP SUEY
2 c. chopped celery
1 can bean sprouts
1 can chop suey vegetables,
drained
1 Tbsp. cornstarch
1 Tbsp. bead molasses

2 lb. beef stew meat, sliced thin
2 Tbsp. oil
2 Tbsp. soy sauce
Y4 tsp. sal!
1 c. water
1 beef bouillon cube
1 c. chopped onion

Brown beef in oil. Add water and bouillon cube. Add soy sauce
and salt. Cover and cook on low heat lfz hour. Add onion, celery
sprouts and vegetables. Cover and cook 10 minutes. Mix cornstarch
with 1/4 cup water. Add molasses. Add to chop suey and stir. Add
more water if necessary.
Lorie Reinholt

CHOP SUEY
1 lb. pork, beef and veal chop suey
meat
¥.I stalk celery, sliced
1 onion, chopped coarse
¥.I jar bead molasses

¥.I small bottle soy sauce
1 large can mushrooms, drained
1 Tbsp. oil
1 large can chop suey vegetables,
drained

Brown meat in oiL Add fresh vegetables, molasses and soy
sauce. Simmer for 45 minutes; thicken to desired consistency. Add
drained mushrooms and canned chop suey vegetables and heat
through. Serve on rice. Serves 4.
Martha Stomer

CHOP SUEY
1 lb. beef, cut up in %·inch cubes
1 c. celery
1 c. onions, sliced or diced
4 Tbsp. soy sauce

1 (No. 2) can bean sprouts
1 tsp. salt
% tsp. pepper
1 c. water

-32-

HAMBURGER PINWHEELS
(Good!)
1 small onion, minced
1 lb. ground beef
1 small can mushrooms (drain and
save liquid)
1 can cream of mushroom soup
(dilute with 1 can water)

salt and pepper to taste
1 small carton sour cream
1 whole egg, beaten well
10 wide lasagna noodles

Boil noodles for 7 minutes and blanch. Mix mushrooms, sour
cream, salt and pepper, beaten egg and 1 small minced onion with
raw hamburger. Divide the hamburger mixture into 10 parts and pat
down across the whole noodle. Roll up jelly roll fashion to resemble
pinwheels.
Stand up in casserole with hamburger side down, close together. Pour diluted can of soup, using the mushroom liquid as part of liquid to dilute the soup, over entire casserole. Bake at 350°, covered, for
30 minutes and uncovered for 10 minutes. "Watch so casserole does
not dry out."
Sharon A. Tubbs, Bristol, WI

HAMBURGER CASSEROLE
1 small pkg. wide noodles
Y4 c. green pepper
1h c. chopped celery end onion
1 lb. hamburger

1 can whole kernel corn
1 can lomato soup
1 can cream of mushroom soup

Boil noodles with green pepper and chopped celery and onion.
Fry hamburger until brown. Drain noodles. Add corn. tomato soup,
cream of mushroom soup and hamburger. Bake in oven at 300° for
1 hour.
JudyUmnus

332392

-33-

MEATS & MAIN DISHES

MEATS & MAIN DISHES

GROUND MEAT IN HASH BROWN SHELL
4 c. thawed hash browns
3 Tbsp. oil

3 cloves garlic
1 (10 oz.) frozen mixed veggies

lAIII>p. pepper
1 lb. ground beef
1 can mushroom soup

1 c. shredded Cheddar cheese
1 can French fried onions
dash of salt

Press hash browns, oil and pepper in casserole dish to form a
shelL Bake at 400° for 15 minutes.
Brown beef and drain. Add 1 can mushroom soup, garlic, dash
of salt and frozen mixed veggies; cook 15 minutes. Stir in l/z cup
shredded Cheddar cheese and l/2 can onions.
Pour into potato shell. Bake at 350° for 15 minutes, uncovered.
Sprinkle with rest of onions and cheese and bake 5 minutes more.
Toni Redlin

CHEESE LASAGNA
1h lb. lasagna noodles
1 Tbsp. olive oil
2 Tbsp. chopped onion
11sp. garlic salt
Y4 c. cooking sherry
1 tsp. oregano

1 c. cottage cheese
1 lb. shredded Mozzarella
Y4 c. Parmesan cheese
11 oz. tomato paste
2 c. canned tomatoes

Preheat oven to 350°. Saute onion in olive oil until soft. Add
garlic salt, oregano, tomatoes, paste and sherry. Simmer 5 minutes.
Add water if too thick.
Layer in 9 x 13-inch pan: sauce, cooked noodles and cheeses.
Repeat 3 times. Bake, covered with foil, for 30 minutes. Uncover and
bake 10 more minutes. Let stand 15 minutes before cutting.
Melissa Phillips

SPAGHETTI PIE
1 lb. ground beet
1 large jar Flagu
shredded Mozzarella cheese
small curd cottage cheese

¥.1 c. Parmesan cheese

hgg
2 Tbsp. butter
2 small cans mushrooms, drained

Brown and drain ground beef. Cook and drain noodles. Mix
noodles, egg, butter and Parmesan cheese. Spread noodles in pie
dish. Top with cottage cheese, meat and mushrooms. Spread with
Ragu. Top with Mozzarella (as much as you like). Cook l/2 hour to 45
minutes until cheese starts to brown.
Arlene Santiago

MANICOTTI
1 ib. ground beef
Y4 c. chopped onion
1 c. cottage cheese
4 oz. shredded Mozzarella
¥.! c. Miracle Whip

8 manicotti noodles
1 (16 oz.) jar spaghetti sauce
Parmesan cheese
garlic salt
pepper

Brown ground beef and onion; drain. In large bowl, combine
beef, onion, Mozzarella, salad dressing and cottage cheese. Stuff into
cooked manicotti noodles. Place in baking dish. Cover with spaghetti sauce. Top with any remaining meat mixture and spices. Bake at
350° for 15 to 30 minutes.
Jeanie Lindstrom

-34-

LASAGNA
1 lb. ground meal
1 (16 oz.) can tomato puree
1 large can tomato pasle
1 onion
sall and pepper to taste
1 Tbsp. suga)·

11h lb. Ricotta
milk or cream

parsley
2 pkg. Mozzarella

lasagna noodles

Brown meat and onion. Mix tomato puree and paste. Add 1 can
of water for each. Season with salt and pepper. Add to browned meat
and cook 1 hour or longer. Mix Ricotta with milk or cream to desired
consistency. Add salt, pepper and parsley and refrigerate.
,...,.
When sauce is done; cook lasagna noodles as per instructions on
package. In lasagna pan or larger, put a layer of sauce, then a layer
of noodles. Spread Ricotta mixture, then Mozzarella. Repeat layers
in order until full, ending with sauce. Bake at 350° for 1 hour, or if
frozen, until cheese is melted and center is hot.
Barbara Kremer

POOR MAN'S LASAGNA
1 can tomato soup
1 (15 oz.) can pizza sauce
7 oz. box macaroni noodles

¥.1 c. milk
¥.!lb. Mozzarella cheese
salt lo taste
pepper lo taste
oregano to taste
garlic sal! to taste

1egg

1 lb. hamburger
1 medium onion

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Brown hamburger and onion. Add salt, pepper, oregano and
garlic salt. Add soup and pizza sauce; simmer 20 minutes. Cook macaroni. Put macaroni on bottom of greased 9 x 13-inch pan. Beat V2
cup milk and egg and pour over noodles. Then pour meat sauce over
noodles. Top with Mozzarella cheese and bake at 350° for 20
minutes.
Toni Riegert

HAI'•H'S MEATBALL SUBS
Ve tsp. pepper
21sp. Worcestershire sauce

1 lb. hamburger

1h lb. pork sausage

1 egg
1h c. milk

1h c. chopped onion
¥4 c. bread crumbs
1 Tbsp. parsley flakes
11h tsp. salt

1 pkg. sub buns

Sauce:

MEAT lOAF
2 lb. ground round steak
2 eggs
1 Y2 c. bread crumbs
:Y4 c. ketchup

1 tsp. Accent
Y2 c. warm water
1 pkg. Lipton onion soup mix

Mix thoroughly. Put into loaf pan. Cover with 2 strips bacon,
if you like that flavor. Pour over all 1 (8 ounce) can tomato sauce.
Bake 1 hour at 350°. Serves 6.

1 pkg. spaghetti sauce mix
2 Tbsp. Italian seasoning

1 (16 oz.) can tomato sauce

Mix together first ten ingredients and make into balls; put on
cookie sheet. Bake at 350° until browned.
Sauce: Mix together and cook in pan until warmed.
Mix meatballs and sauce together. Bake at 250° in casserole
dish or put in crock-pot until ready to eat.
Kathy Hansen

Beverly Smith

EXPENSIVE BURGERS
SAUCY MEATBALL PLAITER
2 beaten eggs
1 Y2 c. soft bread crumbs (2 slices
bread)

Y2 c. chopped onion
Y4c. milk
2 Tbsp. parsley
Y2 tsp. salt
1h tsp. oregano
dash of pepper

1¥.! lb. ground beef
2 Tbsp. oil
1 can condensed Cheddar cheese
soup
2 Tbsp. flour
1h c. milk
% c. dry white wine
hot, cooked spaghetti

1h c. breed crumbs
Y4 tsp. pepper

2 lb. ground beef
1 c. sour cream
1 envelope dry onion soup

Mix all together. Shape into patties. Pan-fry or broil.
Pauline R. Drissel

PIZZA BURGERS

In large bowl, combine eggs, bread crumbs, onion, V4 cup milk,
parsley, salt, oregano and pepper. Add ground beef; mix welL Shape
in 30 meatballs.
In large skillet, brown half the meatballs at a time in hot oil.
Drain off excess fat. Return all meatballs to skillet. Stir together
soup and flour; gradually add the Vz cup milk. Pour over meatballs in
skillet. Cover; simmer 10 to 12 minutes. Stir in wine. Simmer 5
minutes more. Serve over spaghetti. Makes 6 servings.

1 lb. hamburger
1 can Spam
1h lb. American or Mozzarella
cheese

1 can pizza sauce
11sp. oregano
hamburger buns

Brown hamburger and drain. Grind Spam and cheese. Mi..x
with hamburger, pizza sauce and oregano. Spread on bun halves.
Bake for 15 minutes at 350°.
S. Grulich

Barb Bauer

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PIZZA BURGERS
112 tsp. oregano
hamburger buns

1 lb. hamburger, browned
1 c. shredded cheese
1 (6 oz.) can tomato sauce

Mix hamburger, cheese, tomato sauce and oregano. Place hamburger bun halves, face up on cookie sheet. Spread meat mixture on
buns. Bake at 375° for 15 minutes or until thoroughly heated.

Saute ground beef and onions until beef is browned. Drain off
excess fat. Add soups and V2 can water and season to taste. Simmer.
Cook egg noodles in accordance with directions. Drain. Combine
sauce and noodles. Serve.
Serving Variations: Top with grated Parmesan, grated Cheddar
or add an additional can (drained) mushrooms.
Bettye Hardaway Rich

Jane Smith

QUICK STROGANOFF
PIZZA CASSEROLE
Parmesan cheese, grated
3 (8 oz.} cans pizza sauce

2 lb. ground chuck
1 box mostaccioli noodles
1 lb. pizza cheese, ground

2 lb. hamburger
2 onions, chopped
2 cans cream of chicken or cream of
mushroom soup

1 can bits and pieces of mushrooms
(optional)
2 c. sour cream

Brown ground chuck and cook noodles as directed on box. Layer
in a 9 x 13-inch pan, sauce, noodles, hamburger and cheese; repeat.
Bake 1 hour, covered, at 325°.

Brown hamburger and onions in skillet. Add soup and mushroom bits and pieces. Let simmer 15 minutes. Remove from heat and
add sour cream. Serve over rice or noodles.

Pauline R. Drissel

Deloris Hartnell

1 LAYER CASSEROLE
1 lb. ground beef
4 pieces bacon
1 c. rice
chopped onion to suit

TATER TOT CASSEROLE

chopped green pepper
2 small cans tomato sauce
¥4 can water
salt and pepper

Place uncooked rice in large casserole, then corn, onion, green
pepper, one can sauce and water. Crumble hamburger on top. Add
1 can sauce, salt and pepper. Lay bacon strips over that.
Cover and cook in 350° oven 1 hour. Increase oven temperature
to 400°. Uncover and cook 15 minutes to brown bacon. Serve with
hot rolls, soy sauce and salad.
Bea Phillips

2 bags frozen Tater Tots
2 cans cream of chicken soup
4 to Sib. hamburger

onion and garlic seasoning
112 c. milk

Fry the hamburger and drain off all grease. Hamburger should
·be crumbled. Put this as bottom layer in a 9 x 13-inch pan. Use onion
and garlic seasoning.
In a saucepan, dilute the 2 cans cream of chicken soup with li2
cup milk. As it becomes a sauce, pour over the hamburger. Then
place, one by one, Tater Tops on top. May layer them if you wish.
May season again. Bake at 375° for about 45 minutes or until top is
a deep golden brown.
Christy Hansen

EASY STROGANOFF
2 lb. ground beef
¥4 c. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup

salt (optional)
pepper (optional)
garlic powder (optional)
1 pkg. egg noodles

-38-

TATER TOT CASSEROLE
1 Y2 lb. ground beef
onion

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Brown ground beef with onion. Mix soup with equal water (1
can). Stir ground beef into soup mixture. Add Tater Tots to fill dish.
(I use a two quart casserole, but it's a tight fit.) This can also be made
in a crock-pot. Bake at 375° for 45 minutes.
Maggie Hinkel

MONTEREY MIX-UPS
8 slices bacon, diced
2 lb. ground beef (lean)
salt and pepper
2 medium onions, sliced
2 medium green peppers, diced

2 (20 oz.) cans red kidney beans
3 Tbsp. chili powder
1 tsp. salt
1 lb. sharp Cheddar cheese, grated
12 English muffins, loasted

Fry and drain bacon. Fry beef, salt and pepper in 3 tablespoons
bacon fat. Cook onions and green pepper in 1 tablespoon bacon fat
until soft, not brown. Add undrained kidney beans, tomatoes, chili
powder, salt and cheese. Stir over heat until cheese melts. Add meat.
Serve on split toasted English muffins. Serves 12.

HOT TACO SALAD PLATE
1 ¥.! lb. hamburger

1 small can kidney beans
\-2 pkg. taco seasoning

1 small onion
1 (15 oz.) can tomato sauce

Brown hamburger with onion. Add other ingredients and sim·
mer for 20 minutes. Put nest of regular Fritos on plate. Spoon on
hamburger mixture and top with lettuce, grated cheese, tomatoes,
olives, etc.
Mrs. Cloyd Porter

CHICKEN DILLY DINNER
31b. cui-up chicken
1/4 c. butler
1 \-2 c. milk
11sp. paprika
1 !sp. salt

1 tsp. pepper
1 can cream of chicken soup
J.-2 tsp. dill weed
V3 c. flour
1 pkg. biscuits

Fran Kusch

Turn oven to 450°. Put butter in pan. Put in oven until melted.
Dip chicken in flour. Add to pan. Put back in oven 30 minutes to
brown chicken; turn oven down to 350°.
Mix milk, soup, paprika, salt, pepper and dill weed. Pour over
chicken. Cover and put back in oven for 1 hour. Take out, remove
cover and put biscuits on top. Put back in oven and bake until biscuits are golden brown.

IMPOSSIBLE TACO PIE
1 lb. ground beef
\-2 c. chopped onion
1 (1 Y4 oz.) envelope taco seasoning
mix
1 (4 oz.) can chopped green chilies,
drained

11/4 c. milk
¥4 c. Bisquick
3 eggs
2 tomatoes, sliced
1 c. shredded Cheddar

Toni Riegert

Grease 10-inch pie pan. Cook and stir beef and onions until
brown. Drain and stir in seasoning mix. Spread in plate. Top with
chilies. Beat milk, Bisquick and eggs until smooth. Pour on top of
beef mixture. Bake 25 minutes at 400°. Top with tomatoes and
cheese. Bake until knife inserted in center comes out clean, another
8 to 10 minutes. Cool 5 minutes.
Serve with sour cream, chopped tomatoes, shredded lettuce and
shredded cheese, if desired.

NO PEEK CHICKEN
1 cut-up chicken
1 can cream of mushroom soup
1 c. inslanl rice

2 c. water
1 pkg. Lipton onion soup mix

Grease 9 x 12-inch pan. Put rice in bottom. Lay chicken on top.
Mix soups and water and pour over chicken and rice. Cover with foil
and bake 2 hours at 375°.

Laura Reed
Marjory LaMeer

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CHICKEN CASHEW
3 whole chicken breasts, skinned,
boned and cut into thin strips
3 Tbsp. vegetable oil
1 (8 oz.) can bamboo shoots,
drained
2 c. sliced celery
1 (8 oz.) can sliced water chestnuts,
drained

% c. whole cashews
1 (2 oz.) jar sliced pimientos
Y4 c. cornstarch
1 tsp. seasoned pepper
3 Tbsp. soy sauce
3 c. chicken broth
3 c. hot, cooked rice

Mix flour, paprika, salt and pepper. Use to coat chicken pieces.
Brown well in hot oil. Add remaining ingredients. Cover and sim·
mer 20 to 25 minutes or until chicken and onions are tender. Makes
4 to 6 servings.
Florence Kusch

HONEY MUSTARD CHICKEN
2 1h lb. chicken

Saute chicken in oil for 2 minutes or until tender in a large skillet or Dutch oven. Add bamboo shoots, celery and water chestnuts.
Cook 2 minutes longer. Stir in cashews and pimientos.
Blend cornstarch, seasoned pepper and soy sauce. Stir into
broth. Pour into chicken mixture. Cook and stir until sauce is slightly thickened. Serve over a bed of rice. Yields 6 servings.
Patti Fawver

Dressing:
1 pkg. honey mustard dressing
water

oil
vinegar

Pour one cup of dressing over chicken. Marinate 3 hours. Remove from marinade and bake at 350° for 1 hour.
Darla Miller

LAWRY'S CHICKEN
1 large fryer, cut up
onion powder
Lawry's seasoning sail

ORANGE GLAZED CHICKEN

1 c. flour
1 Tbsp. paprika
4 Tbsp. margarine

Sprinkle washed chicken heavily with onion powder, then
sprinkle with Lawry's seasoning salt. Place flour and paprika in a
plastic bag (shake to mix). Coat chicken, 1 or 2 pieces at a time,
in bag.
Place chicken on rack in roasting pan. Cut margarine into
small slivers and dot margarine onto chicken. Bake in preheated
350° oven for 1 to 1 1/2 hours. Serves 2 to 4.

¥4 c. orange marmalade
2 Tbsp. soy sauce
1h tsp. ground ginger

Vs tsp. garlic powder
15 oz. chicken, skinned and boned

Cut chicken into l-inch strips. Mix all other ingredients in a
bowl. Add chicken strips; refrigerate 30 minutes. Stir. Refrigerate
30 more minutes.
Place in baking pan and bake at 350° for 30 minutes. Spray pan
with cooking spray.
Barb Zakowski

Nancy Schappert

SAUCY CRANBERRY CHICKEN

CHICKEN PAPRIKA
3 Tbsp. flour
1 Tbsp. paprika
1 tsp. salt
¥4 tsp. pepper
1 broiler-fryer (about 3 lb.), cut up
3Tbsp. oil

1 lb. small white onions (about 20),
peeled
1 large green pepper, diced
1 c. chopped celery
%c. water

-42-

%c. whole berry cranberry sauce
Y4 c. orange juice

clash of cinnamon
4 frozen chicken pieces

Microwave Oven: After 14 to 16 minutes of cooking at Medium
power, drain liquid from chicken. Spoon sauce over chicken pieces.
Microwave at High 2 to 3 minutes or until sauce is heated. Let stand
3 to 5 minutes before serving.
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Conventional Oven: After 1 hour of cooking at 3 75o, spoon sauce
over chicken pieces. Continue cooking 10 minutes longer or until
chicken can be easily pierced with a fork.
Mary Rothrock

In wok or skillet brown chicken in oil for 3 to 4 minutes on each
side on medium-high heat. Add broccoli, snow peas and water chestnuts and cook 2 to 3 minutes. Mix remaining ingredients in a bowl
until cornstarch is fully dissolved. Pour over chicken breasts and
bring to a boil. Boil 3 to 4 minutes. Serve with rice.
Linda Duttweiler

HONEY ORANGE CHICKEN
2 Tbsp. cornstarch
¥4 tsp. dry mustard
1 Tbsp. teriyaki sauce
l'!! fresh orange, thinly sliced

Y4c. honey
Y4 c. orange juice
4 frozen chicken pieces

CHICKEN-RICE CASSEROLE

In a small bowl, combine cornstarch, mustard and teriyaki
sauce. Add honey and orange juice.
Microwave Oven: After 14 to 16 minutes of cooking at Medium
power; drain liquid from cooked chicken. Pour orange sauce over
chicken. Turn pieces to coat all sides. Microwave at High 2 to 3 minutes or until sauce is thick. Top with orange slices to serve. Let stand
3 to 5 minutes before serving.
Conventional Oven: After 1 hour of cooking at 375°, pour
orange sauce over chicken. Continue cooking until sauce is thickened and chicken pieces can be easily pierced with a fork. Top chicken with orange slices and sauce to serve.
Mary Rothrock

GRILLED CHICKEN BREASTS
~ tsp. tarragon
4 boneless chicken breasts

l'!! c. Miracle Whip
2 Tbsp. Dijon mustard
1 Tbsp. honey

Mix first four ingredients together. Place chicken on grill.
Brush with mixture. Turn and brush other side. Cook until done.

1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup

1 c. rice
2 cans water
1 chicken, cut up

Sprinkle soup mix on bottom of baking dish. Sprinkle rice over
soup. Pour canned soup and water over soups. Place seasoned chicken pieces on top. Cover with foil and bake at 350° for 1 hour and 40
minutes.
Lorrie Cook

CHICKEN AND STUFFING CASSEROLE
6 split chicken breasts, washed
1 box Stove Top cornbread stuffing

3 Tbsp. butter or margarine
poultry seasoning

Place 3 chicken breasts, skin side down, in an oblong casserole
dish. Prepare Stove Top in accordance with directions, except once
bread crumbs are mixed, you may spoon stuffing on chicken. (Shape
of chicken creates a cavity of sorts.)
Place remaini11g 3 chicken breasts on top, skin side up. Sprinkle
with poultry seasoning. Top each piece with a pat ofbutter or margarine. Bake, covered, at 350° for 1 lr'2 hours. Uncover and bake 20 minutes. Serve.

Darla Miller

Bettye Hardaway Rich

STIR-FRY GINGER CHICKEN
2Tbsp. oil
6 chicken breast fillets
2 c. chopped broccoli
1 l'!! c. snow pea pods
l'!! c. sliced water chestnuts

1 l'!! c. chicken broth
2 Tbsp. cornstarch
1--B tsp. ground ginger
1 tsp. garlic, minced
Y4 c. soy sauce

-44-

CHICKEN CASSEROLE
4 chicken breasts (boneless,

112 can water
1112 c. bread stuffing mix
1 stick margarine, melted

skinless)
1h lb. thinly sliced Swiss cheese
1 can cream of chicken soup

33~39~

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MEATS & MAIN DISHES

MEATS & MAIN DISHES

Spray 9 x 13-inch pan with Pam. Arrange chicken breasts in
pan. Cover chicken with Swiss cheese. Mix cream of chicken soup
with water and pour over cheese. Mix bread stuffing mix with margarine. Spread dressing over top.
Cover with foil and bake for 40 minutes at 350°, then remove foil
and bake 30 minutes more. (Watch so dressing doesn't get too
brown.)
Lorraine Schutz

CHEDDAR CHICKEN
4 whole chicken breasts, boned,
11kinned and split
1 can cream of mushroom soup
1 can cream of celery soup

1h c. sherry
1 c. sharp Cheddar cheese,
shredded
3 green onion tops

Put chicken breasts in 2 quart buttered dish. Mix soups, sherry,
cheese and onion tops. Pour over chicken. Bake, uncovered, in 300°
oven for 1 :Yz hours. Let stand 10 minutes. Serve over wild rice.
Makes 6 to 8 servings.
Sharon Blackman

CHEESY CHICKEN CRESCENT SUPPER
1 ¥4 c. cubed, cooked chicken
1h c. (2 oz.) shredded American or
Cheddar cheese

1 (8 oz.) can crescent rolls
10 \7 oz. can cream of chicken soup
1 c. milk

Preheat oven to 375°. In a small bowl, combine chicken and 2
tablespoons cheese. Separate crescent dough into triangles. Place
dough flat and place 2 tablespoons chicken mixture on wide end of the
dough. Roll up, starting at the narrow end.
In a medium sized saucepan, combine soup, milk and V4 cup
cheese. Heat until cheese melts. Pour V2 soup mixture into
ungreased 9-inch square dish. Save remaining sauce.
Arrange crescents over soup. Bake 20 to 25 minutes. Sprinkle
remaining cheese and bake 5 to 10 minutes more. Serve with remaining sauce.

CHICKEN DIVAN
2 (10 oz.) pkg. frozen broccoli
1 whole chicken
2 cans cream of mushroom soup
1 c. Hellmann's mayo
11sp.lemon juice
1-1 tsp. curry powder

1h c. shredded Cheddar cheese
% c. bread crumbs
salt
pepper
medium onion, chopped
2 celery stalks, chopped

Cook chicken with salt, pepper, onion and celery until tender.
Let cool. De bone and cut into pieces. Cook broccoli according to box.
Place broccoli on bottom of 9 x 13-inch baking dish. Spread chicken
on top of broccoli.
Mix soup, mayo, lemon juice and curry powder in bowl and pour
over chicken. Spread cheese evenly over soup mixture. Sprinkle
bread crumbs over top. Bake at 350° for 30 to 40 minutes.
Dana Sampson

CHICKEN TETRAZZINI
3 Tbsp. butter
i medium onion, chopped

11sp. salt

Y41&p. pepper
1 can cream of mushroom soup
2 c. chicken brolh
1h c. grated Parmesan cheese

Y2 c. chopped celery
2 c. cooked chicken, cut up
6 oz. uncooke~ spaghetti

Melt butter. Add onion and celery; cook until clear. Arrange
chicken in layer over onion and celery, then add spaghetti in another
layer. Mix salt, pepper, soup and broth. Pour over spaghetti, being
sure it is all moistened. Sprinkle with Parmesan cheese. Cover and
~ook for 35 minutes on slow flame. Serves 4 to 6.
M. Borvan

CHICKEN BROCCOLI CASSEROLE
1 lb. boneless skinless chicken
breasts
1 lb. pk.g. frozen broccoli cuts

2 (11 oz.) cans cream of mushroom
soup
8 oz. grated Cheddar cheese

Boil chicken in just enough water to cover for 20 minutes or
until done. Remove chicken from pan: add broccoli, cover and cook
for 10 minutes. Place drained broccoli in shallow casserole dish. Stir
in cut-up chicken breasts and soup (don't add milk or water to soup).
Cover with cheese and bake in 350° oven for 30 minutes until bubbly.

NancyBrey

-46-

Melissa Ward
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CHICKEN-ZUCCHINI STEW
1 Y2 lsp. ult
tsp. paprika
Y4 tsp. pepper
1 broiler-fryer, cut up
2 Tbsp. oil
2 c. chicken broth or 2 bouillon
cubes dissolved in 2 c. boiling
water

~

3 small potatoes, quartered
2 zucchini, cut in 1-inch chunks
1 rib celery, cut in 1-inch pieces
Y4 c. dry vermouth (optional)
3 Tbsp. flour blended with Y4 c.
water (optional)

Combine 1 teaspoon salt, the paprika and pepper and rub into
chicken. Brown in Dutch oven in hot oil. Add broth and bring to boil.
Add potatoes, zucchini, celery and remaining lfz teaspoon salt. Cover
and simmer 15 minutes or until chicken and vegetables are fork·
tender. Add vermouth; heat through. Adjust seasonings if
necessary.
Remove chicken and vegetables to warm serving dish. To thick·
en liquid, blend flour mixture into pan juices. Cook and stir 5 minutes or until thickened. Pour over chicken and vegetables. Makes 4
servings.

2 cans of soup and milk. Pour over the chicken. Bake at 350° for an
hour or until lightly browned.
Eileen Sorenson

CORDON BlEU
6 chicken breasts, boned, skinned
and flattened
Swiss cheese
ham

4 Tbsp. butter
1 can cream of chicken soup
%c. milk

Put lfz slice of cheese, then ham on top of chicken breast and
secure with toothpicks. Brown breasts on side without ham and
cheese in hot butter until brown. Then add 1 can cream of chicken
soup and l/4 cup of milk. Simmer 20 to 30 minutes longer or until
chicken is tender. Serve over noodles.
Joyce Meitz

HOT CHICKEN SALAD

Fran Kusch

Y2 c. American cheese, grated

1 c. crushed polato chips

SHERRIED CtiiCKEN
1 chicken, cut up and skin removed
1 stick butter or margarine, melted
with garlic powder added to tasie

1 diced onion or dehydrated onion
flakes
salt and pepper
1 c. sherry

Preheat oven to 350°. Place chicken in a 9 x 13-inch glass baking dish. Pour butter over top. Add salt, pepper and onion. Bake,
uncovered, for lfz hour. Add sherry and cover with foil. Bake 1 hour
longer. Baste often.

Salad:
2 c. cooked chicken
2 c. chopped celery
'· 1h c. toasted almonds
""'- Y2 lsp. salt

1h tsp. Accent
2 Tbsp. grated onion
2 Tbsp. lemon juice
1 c. salad dressing

Make up salad. Put layer of cheese on top, then potato chips.
Heat in 425° oven just before serving. May be made ahead and refrig·
erated, then heated when ready to serve.

Barb Renaud

Bea Phillips

KIM'S MOCK CHICKEN CORDON BLEU
8 deboned chicken breasts
ll slices ham (deli ham works fine)
!llhin slice~;~ Swiss cheese

1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk (skim or 1%)

Place chicken in shallow baking dish. Put thin slices of ham
and a slice of Swiss cheese on each piece of chicken. Mix together the

-48-

HOT CHICKEN SALAD
4 c. cooked chicken,

cut up

11sp. Accent (optional)
1 c. toasted, slivered almonds
1 C. md)'O
1 c. sour cream

2 c. chopped celery
4 Tbsp. lemon juice

1 Tbsp. minced onion
1 tsp . salt

33839~

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MEATS & MAIN DISHES

MEATS & MAIN DISHES

Mix well. Turn into casserole, then sprinkle on 1 cup grated
American cheese and 2 cups crumbled potato chips. Bake 20 to 25
minutes at 350°.
Mary Baney

CHICKEN SPAGHETTI
3 lb. chicken
1 can mushroom soup
1 green pepper, chopped
1 large onion, chopped
2 c. celery, chopped

1 large brick Cracker Barrel
Cheddar cheese, shredded
1h tsp. chili powder
1 c. chicken broth
1 lb. box spaghetti
1 or 2 c. fresh mushrooms, sliced

Boil chicken in large pot. Save 1 cup broth. Remove chicken
after 45 minutes. Boil spaghetti in broth. While chicken is boiling,
saute green pepper, onion, celery and mushrooms. Shred Cheddar
cheese. Don't cook spaghetti or vegetables all the way as all ingredients will bake together. Stir together and bake at 350° for 45 minutes.
CharCozadd

1 c. chopped broccoli
1f.l c. chopped onion
2 cloves chopped garlic
1 carrot, julienned
1 Tbsp. vegetable oil

2 c. cubed, cooked turkey or
chicken
1 tsp. salt
2 c. chopped tom aloes
4 c. hoi, cooked fettuccine
1f.l c. grated Parmesan

Cook broccoli, onion, garlic and carrot in oil over medium heat
for 10 minutes, stirring frequently. Stir in meat, salt and tomatoes.
Heat about 3 minutes until hot. Spoon over fettuccine. Sprinkle with
cheese.
Sandy Phillips

TURKEY TETRAZZINI
1 Tbsp. butter
1 Tbsp. diced green pepper
2 Tbsp. diced onion
1 can cream of mushro'om soup

1f.! c. water
6 oz. cooked spaghetti
2 c. diced cooked turkey or chicken
1h c. shredded Cheddar cheese

Saute the onion and green pepper in the butter until they're
tender. Add the remaining ingredients. Mix in a large casserole dish.
Bake in a 350° oven for Vz hour. Sprinkle grated Parmesan cheese on
the top before you serve it.

MEXICANA TURKEY
(Serves 4)
4 white turkey breast slices
1h c. long grain rice
2 Tbsp. butter or margarine
Y4 c. chopped onion
Y4 c. chopped green pepper
Y4 c. sliced black olives
Y4 tsp. minced garlic
Y4 tsp. dried oregano leaves

TURKEY-PASTA PRIMAVERA

Y4 tsp. ground cumin
1 c. canned crushed tomatoes
1h c. canned chicken broth
1h c. shredded Colby or Monterey
Jack cheese
guacamole
sour cream

Place turkey in a greased 9 x 13-inch casserole. Distribute rice
around turkey. Combine butter, onion, green pepper, olives, garlic,
oregano, cumin, tomatoes and chicken broth in saucepan. Bring to a
boil and pour over the turkey and rice. Sprinkle cheese over the top.
Bake, uncovered, in a 350° oven for 30 to 45 minutes. Let stand, covered, 5 to 10 minutes before serving.
Garnish with dollop of guacamole and sour cream. Accompany
with tortilla chips.

Sue Williams

CANADIAN GOOSE
1 goose
1 Tbsp. salt
1 chopped onion

1 chopped apple
1 cui-up potato
6 strips hickory smoked bacon

Sauce:
.'¥4 c. honey
1h c. brown sugar
1,1;: c. red Chianti wine

1f.! tsp. Worceslershire sauce
1 shot brandy

Rub cavity of goose with salt. Place onion, apple and potato
inside. Cover goose with bacon strips. Roast in oven at 350° for V2
hour per pound. Baste every 15 minutes during last hour with
sauce.

Pamela Loth

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Andy Boening
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MOM'S FAVORITE CASSEROLE

ROAST DUCK WITH ORANGE SAUCE
(Serves 2)
1 (4 to 5 lb.) duck (Wisconsin C & D
brand)
1 orange, sliced into quarters

salt
pepper
poultry seasoning

Saute onion in margarine until tender. Add sausage and cook
until brown. Stir in stuffing and water; mix well. Stir in applesauce,
corn and seasoning. Turn into 1 Vz quart casserole and bake 20 minutes at 350°.

Preheat oven to 425°. Wash duck in cold water and remove
excess fat. Season the inside cavity and the outside of duck with salt,
pepper and poultry seasoning. Place orange quarters inside duck
and place in a shallow, roasting pan.
Cook in hot oven for 30 minutes, then remove duck from oven
and prick breast with heavy tine kitchen fork to drain grease. Turn
oven down to 300° and return duck to oven for 1 hour or 1 hour and
15 minutes until tender. Serve orange sauce over duck.

Arthur Bushing

CHEESY HAM AND BROCCOLI BAKE

Heat oven to 350°. Grease 8-inch baking dish. In large bowl,
combine potato slices and 3 cups boiling water. Let stand 10 minutes;
drain. Add ham, onion and broccoli; blend well. Spoon into
baking· dish.
In small bowl, combine contents of sauce mix envelope, 1 cup
boiling water and margarine; blend well. Beat in eggs. Pour evenly
over potato ham mixture in baking dish. Bake at 350° for 35 to 45
minutes or until center is set. Garnish as desired. Makes 6 servings.

APPLESAUCE PORK CHOPS
Y4C. water
1 Tbsp. soy sauce
Y4 tsp. sage
salt and pepper

6 pork chops (lfz inch thick)
1 c. sliced onion
1 c. catsup

Season meat with salt and pepper; brown in skillet. Combine
applesauce, onion, catsup, water, soy sauce and sage. Pour over meat.
Cover and simmer 45 minutes or until meat is tender. Makes 6
servings.

C.B.

HAM RING

Pam Christensen

1 c. diced ham
1 c. frozen or fresh cooked broccoli
1 (8 oz.) can refrigerator crescent

1 Tbsp. soft butler
2 Tbsp. German mustard
11fz lsp. onion flakes
1 tsp. lemon juice
11fz c. (6 oz.) Swiss or Cheddar
cheese

TERIYAKI CHOPS
2 Tbsp. teriyaki sauce
1 Tbsp. brown sugar
1 Tbsp. minced green onion

11fz c. frozen broccoli cuts, thawed
and drained (16 oz.)
1 c. boiling water
2 Tbsp. margarine or butter
4eggs

1 pkg. cheesy scalloped potatoes
3 c. boiling water
1 c. chopped, cooked ham
2 Tbsp. finely chopped onions

Mrs. Sue Ann Thompson
Governor Tommy G. Thompson

e 1fz oz. applesauce

1 c. water
2 c. applesauce
1 can corn, drained
Y4 tsp. poultry seasoning

1 medium onion, chopped
Y4 c. margarine
1 lb. pork sausage, broken
1 (8 oz.) pkg. herb stuffing

1 tsp. lemon juice
4 boneless pork chops

rolls

Marinate 4 pork chops in mixture 1 to 2 hours. Save marinade.
Place chops on broiler or grill for 12 to 15 minutes. Brush with
leftover marinade. Brush other side. Cook until done.

Mix ingredients, except for crescent rolls, in a bowl. Arrange
rolls in a circle on an ungreased cookie sheet. Spoon 13 ofmi.x:ture on
each triangle. Fold rolls to the center. Bake at 350° for 25 to 30
minutes.

Darla Miller

Robine Birkholz

-52-

·a·.·.,
' '

332392

-53-

MEATS & MAIN DISHES

MEATS 11o MAIN DISHES

HAM-ASPARAGUS BAKE
1 pkg. frozen asparagus spears
8 thin slices (10 oz.) cooked ham

1 clUJ cream of mushroom soup,
undiluted

%c. milk
1 Tbsp. dry sherry (optional)
2 Tbsp. sliced almonds

Cook asparagus according to package directions. Place 2 or 3
stalks on each ham slice and roll up. Place rolls close together, seam
down, in greased, ll/2 quart, shallow casserole. Stir together soup,
milk and sherry. Pour over ham rolls and sprinkle with almonds.
Bake in preheated 350° oven until bubbly, about 30 minutes. Serve
with hot pasta or mashed potatoes. Makes 4 servings.
Barb Bauer

HAM "ROll-UPS"
(Good)
asparagus tipe
butter
flour
salt
pepper

paprika
cream

Mix first 6 ingredients and spread on tortillas. Alternate until
spread is used. Roll each layer with rolling pin to keep flat. Chill
overnight. Cut into l-inch squares.
M.A. C.

SCALLOPED POTATOES WITH GREEN PEPPER AND
HAM
¥4 c. flour
1 large green pepper, seeded and

1 tsp. sail
Y41sp. fresh ground pepper
4 medium potatoes (about 1 Y2 lb.),
peeled (if desired) and sliced very
thin

sliced very thin
2 medium onions, sliced very thin

2 c. diced, cooked ham
1 Y2 c. warm milk
Y4 c. grated Parmesan cheese

Combine flour, salt and pepper; set aside. In greased, shallow,
2 quart casserole, layer a third each of potatoes, flour mixture, green
peppers, onions and ham. Repeat layers twice. Add milk. Sprinkle
with Parmesan. Cover and bake in preheated 350° oven 45 minutes.
Uncover and bake 30 to 40 minutes longer or until potatoes are ten·
der. Let stand 10 minutes before serving. Makes 4 servings.
Note: If ham is very salty, reduce salt.

grated cheese

Darla M. Miller

6 ham slices

BROILED CRAB MEAT SANDWICHES

Drain and save liquid from 1 pound can asparagus tips. Melt 2
tablespoons butter in top of double boiler. Blend in 4 tablespoons
flour, lfz teaspoon salt, lfs teaspoon pepper and l/4 teaspoon paprika.
Stir in 1 cup cream and 3f4 cups liquid from asparagus. Cook 10 minutes, stirring frequently. Add Vz cup grated cheese.
Place about 4 asparagus tips on each of 6 large thin slices of
ham. Put teaspoon of cheese sauce over asparagus. Roll up. Arrange
in dish. Cover with sauce. Bake in hot oven at 425° for 20 minutes.

1 (6 Y2 or 7 Y2 oz.) can crab meat,

2 Tbsp. chopped green onion
3 Tbsp. mayonnaise
Y2 tsp. lemon juice
Y2 !sp. prepared horseradish
1 hard-cooked egg, chopped

drained and flaked
, Yz c. shredded Cheddar cheese
·' Y4 c. chopped celery
~2 Tbsp. drained pickle relish

Combine ingredients. Spread on lightly toasted biscuit halves,
English muffin halves oi: bread. Place on cookie sheet and broil until
heated and cheese is melted.
Rosemary Daniels

Sharon A. Tubbs, Bristol, WI

SEAFOOD AND TOMATO SCALLOP
HAM TORTE
3 (S oz.) pkg. cream cheese
4 Tbsp. mayonnaise
1 Tbsp. jalapeno peppers
4 to 5 green onions, chopped

1 can green chilies
1 large can Spam or ham, cubed
small
10 lo 12 large tortillas

-54-

2 c. canned salmon, luna or shrimp,
drained
3 c. soft bread crumbs
2 Tbsp. butter
Y4 c. chopped onion
Yz tsp. salt
1lsp. sugar

33~39~

Y41sp. paprika or pepper
2 ~~ c. chopped, drained !om aloes
1 green pepper, seeded and
chopped
1 egg, beaten
1 tsp. Worcestershire sauce
V4 c. white wine

-55-

MEATS & MAIN DISHES
MEATS & MAIN DISHES

Preheat oven to 37 5°. Place all ingredients, after loosely mixing
into a greased baking dish. Top may be sprinkled with grated cheese.
Bake until top is golden and the interior heated. Makes 4 servings.
Fran Kusch

Cut pita bread in half. Brown Italian sausage. Add pizza sauce,
onion (green pepper and mushrooms, if desired); mix well. Stuff pita
bread with sausage mixture. Add Mozzarella cheese on top. Place
upright in 9 x 13-inch pan and bake at 350° until cheese is melted.
Makes 12 servings.
Pam Christensen

SHRIMP UNGUINE
B oz. linguine or thin spaghetti
1 Tbsp. olive oil
¥41b. shrimp, peeled and deveined
Y41b. mushrooms
4 cloves garlic, chopped

2 Tbsp. white wine
lh tsp. salt
Y4 tsp. pepper
grated Romano cheese
parsley (for garnish)

OLD COUNTRY POLISH SAUSAGE AND SAUERKRAUT

Cook linguine according to package directions. Drain, but don't
rinse. Set aside.
Heat oil in a nonstick skillet. Add shrimp, mushrooms and garlic. Stir to coat with oil. Add wine and cook over medium-high heat,
stirring often until shrimp are cooked, 5 minutes. Season with salt
and pepper.
Place linguine in serving bowl. Pour shrimp mixture over the
linguine. Serve pasta immediately and sprinkle with Romano cheese
and parsley.
Pam Loth

ITALIAN CHEESE BOATS
2 (6-inch) Italian-style rolls, split

lengthwise
4 oz. Mozzarella cheese, shredded
4 oz. salami or bologna, slivered

In large frying pan, fry cubed steaks with butter until tender.
Add onions and black pepper. Cook for 5 minutes. Add flour; stir
until brown. 'Set aside.
Chop cabbage; place with 2 cups of water in large, covered pan.
Cook until tender. Add drained, canned cabbage, brown sugar, white
sugax: and caraway seed; mix well. Add pork steak mixture. Add
sliced Polish sausage and sliced carrots. Mix well and cook on low
heat for 1 hour.
Excellent side dish or main dish. Can be frozen. Serves 12.

V. c. mayonnaise
Y4 tsp. dried oregano

Barbara Mathes

4 tomato wedges
4 pimento-stuffed olives

In 400° oven toast rolls 5 minutes. Remove. Stir together next
4 ingredients. Spoon onto rolls, mounding lengthwise onto
ungreased baking sheet. Bake 3 to 5 minutes or until cheese melts.
Garnish
,. each with tomato and olive on wooden pick. Serves 4.
Florence Kusch

PIZZA IN A PITA
6 pieces pita bread
1 lb. lla!ian sausage
1 (16 oz.) can pizza sauce
2 medium onions, chopped

112 c. while sugar
1 tsp. caraway seed
1 Tbsp. black pepper
2 c. water
4 Tbsp, flour
2 regular cans sliced carrots

3 pork steaks, cubed
31b. smoked Polish SIH!sage
1 medium head cabbage
21arge cans cabbage
112 lb. margarine or butter
2 large onions, chopped
1 c. dark brown sugar

green peppers (optional)
mushrooms (optional)
1 lb. shredded Mozzarella cheese

-56-

STUFFED BAKED POTATO DINNER
4 large, unpared baking potatoes
salad oil
1 (12 oz.) can luncheon meal or ham
Y41b. Velveela cheese

112 c. milk
lh c. dairy sour cream
1 Tbsp. horseradish
buller

Set oven to 450°. Wash potatoes and dry with paper towels Using, waxed paper, rub each potato with salad oiL Bake potatoes on a
cookie sheet until tender. 45 to 60 minutes.
Meanwhile. cut meat and cheese into l..z-inch cubes. When potatoes are done, cut a lengthwise slice from top of each and scoop out the
potato with a spoon. Beat potato with milk until smooth, adding
more milk as necessary. Beat in sour cream and horseradish. Fold in
33~392

-57-

MEATS & MAIN DISHES

meat and cheese cubes. Pile stuffing back into potato shells and top
with a pat of butter. Return to oven for ten minutes or until heated
through.
Jean Bromley

OVEN OMELET BRUNCH
Y4 c. butter or margarine
1 l-2 doz. eggs
1 c. dairy sour cream
1 c. milk

2 tsp. salt
Y4 c. chopped green onions
(optional)

Heat oven to 325°. In oven, melt butter in baking dish, 13 lf2 x
9 x 2-inch. Tilt dish to coat bottom with butter.
In large bowl, beat eggs, sour cream, milk and salt until
blended. Stir in onions. Pour into dish. Bake until eggs are set, but
still moist, about 35 minutes. Cut omelet in 12 (3-inch) squares.
If you like, this can be served with "oven Canadian style bacon".
Cut 1 pound Canadian style bacon into 24 slices. Line pan with foil.
Add ¥4 cup maple syrup. Wrap and bake for 35 minutes. Serves 12.
Jean Giles

BREAKFAST CASSEROLE
9 beaten eggs

6 oz. shredded cheese
10 slices, cubed white breed
3c. milk

l-2 tsp. dry mustard
2 lb. breakfast sausage
1 small onion
1 can mushrooms (optional)

-

MEATS & MAIN DISHES

-

Butter bottom and sides of a 9 x 13-inch glass baking dish. Put
bread, ham and cheese in pan. Combine the rest of the ingredients
and pour over the bread, ham and cheese and refrigerate overnight.
Bake at 325° for 1 hour in the morning. Serves 6 to 8.
Beverly Wienke

BREAKFAST PIZZA
1 lb. sausage
1 tube crescent rolls
4eggs

l-2 c. milk
1 c. shredded Cheddar cheese
1 c. frozen hash browns, thawed

Brown sausage; drain. Pat roll dough out on round pizza pan,
sealing edges together. Blend eggs and milk. Layer sausage, cheese
and hash browns on dough. Pour egg and milk mixture over. Bake
at 325° for 20 to 25 minutes.
Jean Bromley

BREAKFAST PIZZA
1 (8 oz.) crescent rolls
1 (24 oz.) bash brown squares
5 eggs, beaten

1 lb. pork sausage, browned
1 lb. grated Cheddar cheese
1l-2 c. milk

Press crescent rolls into bottom of 9 x 13-inch pan. Cover with
browned pork sausage, then potatoes. Salt and pepper to taste. Cover all with grated cheese. Add milk to beaten eggs and pour over other ingredients. Bake at 350° for 40 to 50 minutes or until center is
cooked.

Fry sausage and onion; drain. Combine with other ingredients.
Pour into greased 9 x 12-inch baking dish. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Jeanie Undstrom

SUNDAY BRUNCH CASSEROLE
8 slices bread, crust removed and
cubed
1 lb. ham or l-2 lb. bacon, cooked
and chopped
¥•1b.Cheddarcheese,cubed

8 medium eggs
2 ¥4C. milk
1 tsp. dry mustard
1 Y4 tsp. salt
4 Tbsp. melted buHer

Anita M. Mills

SAUSAGE EGG BAKE
12 slices white bread, with crusts
removed
2 pkg. mild pork sausage (bulk roll)
2 Tbsp. mayonnaise

4 to 6 eggs, beaten
6 slices Cheddar cheese
2l-2 c. milk

Butter baking dish (9 x 12-inchl and put 6 slices bread on bottom. Brown sausage and drain. Add mayonnaise and mix. Put on top
of bread; add cheese slices. Put remainder of bread on top of cheese;

93

'

MEATS & MAIN DISHES

MEATS & MAIN DISHES

POTATO DUMPLINGS

dot with butter. Beat eggs and milk and pour on top. Cover and
refrigerate overnight
Remove from refrigerator one hour before baking. Bake,
uncovered, at 350° for 45 to 60 minutes. Great for brunches.

6 medium potatoes
2 eggs
1112 lsp. salt

¥.! c. flour
1h c. butter
V4 c. bread crumbs

Kathy DeCono

Boil potatoes, uncovered, in jackets, until tender. Chill thor·
oughly; peel, grate or rice them. Add eggs, salt and flour, beating
with fork until light. Roll into small balls. Drop in boiling, salted
water. Cook 10 minutes. Drain well. Serve with sprinkling of bread
crumbs (or croutons), browned in butter.

DUMPLINGS
2 tsp. baking powder

11h c. flour
:Y~ lsp. salt
2 (10 oz.) cans beef broth
1 beaten egg

2fJ c. milk
2 Tbsp. oil

Vi Ranker

Put broth in 2 quart, covered casserole. Microwave 6 minutes
or until mixture boils.
Prepare dumplings by combing flour, salt and baking powder in
bowL Combine milk, oil and eggs and add to flour mixture; stir until
combined. Drop by spoonful into hot broth. Cover and return to
microwave and cook 4 to 5 minutes. Let stand 5 minutes.

-a EXTRA RECIPES •-

Judy IJmnus

LIVER DUMPliNGS
:Y41b. liver (ground)
2-inch cube ham (ground, about 1h
c. when ground)
1 egg, beaten
2 slices bread, cubed
1 1h Tbsp. oleo

1 rounded Tbsp. flour
2 sprinkles ground cloves
parsley
onion
salt

pepper

Have pan with 5 or 6 cups of boiling water. Wet a tablespoon in
cold water before forming balls from this dough. Drop balls into the
boiling, salted water and cook 10 to 15 minutes. Dumplings are done
when center no longer shows redness ofliver. Makes 3large servings
or 4 small servings.
Croutons:
1 cubed slice bread

3 Tbsp. oleo

Slightly brown bread cubes in oleo. Pour croutons over bowl of
dumplings.
Emma Kaphengst

-60-

D

332392

-61-

How To Can Vegetables
POINTS ON PACKING
Raw pack. Pack cold raw vegetables
(except com, lima beans, and peas)
tightly into container and cover with
boiling water.
Hot pack. Preheat vegetables in
water or steam. Cover with cooking
liquid or boiling water. Cooking liquid
is recommended {or 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.
HOW TO CHECK CANNING JARS
The first step in home canning should
take place long before food and
equipment are assembled and ready to
go. Jars and other supplies should be
checked prior to the canning session.
In that way, you can replace damaged
supplies and purchase new ones to
avoid costly delays or inconvenience.
Here are some tips to help you.
Choosing masonjars. Jars manufactured especially for home canning
generically are called mason jars and
must be used when preserving. They are
designed with a specially threaded mouth
for proper sealing with mason lids. So,
can with standard mason jars only.
Preparing glassjars. Check alljars,
rings and lids carefully. Discard any
with nicks or cracks in top sealing edge
and threads that may prevent airtight
seals. Rings should be free of dents or
rust. Select the size of closures widemouth or regular - that fits your
jar. Washjars in hot, soapy water and
rinse well. Then place in boiling water
{or 10-15 minutes. Keep jars in hot
water until ready to use. Boil lid
according to package directions.
Closing glassjars. Always wipe jar
rim clean after food product is packed.
Place lid on jar with button side up.
Screw (ings on firmly, but don't force.
Do not re-tighten rings after processing
or cooling.
A new lid that snaps down and clicks
as thejarcools, providing visible proof
of sealing, called Magic Button (R) is
made by Owens·lllino,is. Its red button
pops up when the seal is broken. The
Magic Mason jars that go with the

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

PROCESSING IN A
PRESSURE CANNER
Use a steam-pressure canner {or pro-

VEGETABLES
BUTTER-BAKED ASPARAGUS
1 (8 oz.) pkg. frozen cut asparagus

There's no need to thaw asparagus ahead of time. Place frozen,
cut asparagus in 2 lfz cup casserole. Top with butter or margarine;
season with salt and pepper. Cover. Bake in 350° oven for 50 minutes. Top with pat of butter if desired. Makes 4 servings.
Joan Geist

cessing all vegetables except tomatoes
and pickled vegetables.
Directions. Follow the manufacturer's directions {or 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 orjars 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 weightedgage opening).
• Watch until steam pours steadily {rom
vent. Letitescape{or 1Ominutesormore ,
to drive all airfrom the canner. Then close
petcock or put on weighted gage.
•Let pressure rise to 10 pounds (240
degrees F.) The moment this pressure
is reached, start counting processing
time. Keep pressure constant by
regulating heat under the canner. Do
not lower pressure by opening
petcock. Keep drafts {rom 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 from
you. Take jars from canner.

1 Tbsp. buHer or margarine

MARINATED CARROTS
5 c. sliced carrots, cooked
1 medium onion, in rings or
chopped
1 small jar pimentos, chopped
1 green pepper, in rings or chopped
1 can mushrooms (optional)
1 can tomato soup

1h c. salad oil
:Y4 c. vinegar
1 c. sugar
1tsp. mustard
1tsp. Worcestershire sauce
1 tsp. salt
dash of pepper

Cbok, drain and cool carrots. Mix remaining ingredients and
pour over carrots. Refrigerate overnight.
Janet Coon

CHEESY CARROTS
2 (10 oz.) pkg. crinkled carrots
1 1h slicks margarine
1 onion, diced

1 green pepper, diced
1 stack Ritz crackers
1 (8 oz.) jar Cheez Whiz

Brown onions and green pepper in l!z stick margarine. Parboil
carrots. Crush crackers. Layer ingredients in 9 x 13-inch baking
dish, dotting with butter and cheese. Bake at 350° for 45 minutes.
Pam Christensen

332392

-65-

VEGETABLES

VEGETABLES

EASIEST-EVER CORN-ON-THE-COB

BEAN HOT DISH
Y2 c. catsup

4 ears corn with husks

Place corn, with husks intact, in oven directly on oven racks_
Bake 30 minutes at 350°. Either husk before serving or let each person husk his or her own.
Corn is so much easier to husk after the baking, so there's virtually no preparation time! To save energy, bake corn while something
else is in the oven.
Jean Ahearn

1 ring coarse bologna, diced or
wieners
1 (16 oz.) can kidney beans, drained
1 (1 lb.) can green lima beans,
drained
1 to 11h lb. can pork and beans (do
no! drain)

3f4 c. brown sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. vinegar
2 Tbsp. minced dry onion

Mix all ingredients together and bake at 350° for 1 hour,
covered.
Deloris Hartnell

SCALLOPED CORN
Y41b. soda crackers (approximately
36 crackers)

2 (16 oz.) cans cream-style corn
2 eggs
2c.miik

1 Tbsp. butter or margarine

Empty the corn into a 2 Vz quart casserole. Beat eggs lightly.
Add to corn along with the milk and mix. Add crushed crackers and
mix. Top with the butter. Place in 375° oven for 45 to 55 minutes or
until lightly browned.
Vaugh Sorenson

BERGLIN'S BEANS
1 can kidney beans, drained
1 can lima beans, drained
1 (31 oz.) can pork and beans (don't
drain)
Y41b. bacon, cut up
1 lb. hamburger ·

1 medium onion, cut up
1h c. brown sugar
1h c. catsup
2 Tbsp. vinegar
1h tsp. salt

Use large casserole or crock-pot. Brown onion and hamburger.
Cook bacon. Mix all together and bake, uncovered, at 350° for 45
minutes.

BAKED LIMA BEANS
1 lb. dried lima beans
2 c. celery, cut up
1 large onion, cut up
1h lb. sliced bacon

Jean Bromley

1 can tomato soup

TOM'S FAVORITE BEANS

2.4 c. brown sugar
¥4 tsp. salt
pepper to taste

Wash beans. Cover with about 4 1/z cups of water. Soak overnight. Using the same water, add celery, salt and pepper. Bring to
boil and simmer about 35 minutes or until tender. Drain and save
the liquid. Fry bacon and drain on paper towels. Saute the onions in
a little oleo.
Combine onion, soup, brown sugar and 1 cup of the bean liquid.
Bring to a boil, then pour the mixture over the beans. Cut (with scissors) the fried bacon into l-inch strips and lay on top. If necessary,
add more of the bean liquid for desired moisture. Bake at 350° to 375°
for 1 hour or until brown on top. This quantity is enough for 2 (1 1/z
quart) casseroles.
Katherine Roth

-66-

1 lb. ground chuck, browned and
drained
1 can Bush's baked beans (3 lb.)
1 tsp. dry mustard

1 c. ketchup
1h c. molasses
Y2 c. brown sugar

Brown and drain ground chuck; mi..x with other ingredients in
large casserole dish. Bake 45 minutes to 1 hour at 350°.
J. Sura

GOOD BAKED BEANS
7 slices bacon, crisped and
crumbled
Y4 c. chopped onion
Y2 c. molasses
Y2 c. catsup

33239~

Y2 lsp. dry mustard
Y2 lsp. salt
2 tsp. Worcestershire sauce
2 (11b. 12 oz.) cans baked beans
(drain liquid ott slightly)

-67-

VEGETABLES

Mix all ingredients well. Bake at 350° for 45 minutes in large
casserole dish. Serves 10 to 12.
Donna Craven

VEGETABLES

Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in ll/2 quart casserole. Dot with margarine. Cover and bake at 350o for 35 to 40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.

CALICO BEANS

Doris Anderson

1 tsp. dry mustard
1 large can pork and beans
1 can lima beans
1 can butter beans
1 can kidney beans

Y41b. bacon
1 lb. hamburger
Y2 c. chopped onion
Y2 c. brown sugar
Y2 c. catsup
2 Tbsp. vinegar

Brown hamburger and drain. Fry bacon almost crisp and
drain. Fry onion only a little. Add into frying pan, brown sugar, catsup, vinegar and dry mustard. Do not drain any beans and pour into
casserole dish. Cover. Bake at 300° for 45 minutes. Stir and bake,
uncovered the rest of the time for a total of ll/2 hours.
Arthur Bushing

PIZZA POTATOES
1 pkg. Betty Crocker scalloped
potatoes
1 (16 oz.) can tomatoes
11h c. water

Y41sp. oregano leaves
1 (6 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. shredded Mozzarella
cheese

I

Heat oven to 400°. Empty potato slices and packet of seasoned
sauce mix into ungreased 2 quart casserole. Heat tomatoes, water
and oregano to boiling. Stir into potatoes. Arrange pepperoni on top
and sprinkle with cheese. Bake, uncovered, 30 to 35 minutes. Makes
4 servings.
Vi Ranker

HONEY THYME SQUASH
1 Y2 lb. butternut squash, peeled,
seeds removed and cut into
11h-inch chunks
¥.! c. butter
2 Tbsp. chopped parsley

CHUCK WAGON TATERS

1h tsp. salt
Y4 tsp. thyme leaves
~ tsp. pepper
1 Tbsp. honey

2 lb. frozen hash browns
1 (8 oz.) shredded Cheddar cheese
1 small onion (optional)

In 3 quart saucepan, bring 2 cups water to boiL Add squash.
Cover. Cook over medium heat until squash is fork-tender (12 to 15
minutes). Drain, mash and set aside. Melt butter. Stir in squash
and remaining ingredients. Cover. Cook over medium heat, stirring
occasionally, until heated through (5 to 7 minutes). Yields 4 (lfz cup)
servings.

1 stick margarine, melted
1 can undiluted cream of chicken

soup

Topping:
1 c. corn flake crumbs

I
'I
,

'1-2 slick margarine

Mix first 5 ingredients and place in greased 9 x 13-inch pan. Mix
1 cup crushed corn flakes and liz stick melted margarine; sprinkle on
top. Bake at 350° for 1 l/4 hours.

w

I

Jean Ahearn
M. Borvan

APPLE MALLOW YAMS
2 apples, sliced
¥.! c. pecans, chopped
1h c. packed brown sugar
1h tsp. cinnamon

2 (17 oz.) cans yams, drained
2 c. miniature marshmallows
Y4 c. margarine

-68-

POTATOES AU GRATIN
1 (32 oz.) pkg. frozen hash browns,
thawed
2 (10 :V4 oz.) cans condensed cream
of potato soup

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1 c. sour cream
1 '1-2 c. shredded Cheddar cheese,
divided

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VEGETABLES

VEGETABLES

In a 3 quart micro-proof casserole, combine soup, sour cream
and 1 cup of cheese. Add potatoes and blend well. Cook on High 10
to 11 minutes or until potatoes are tender, stirring once during cooking. Sprinkle with remaining l/z cup cheese. Cover and let stand 3
minutes or until cheese is melted. Can also bake in oven, covered, at
375° for l/2 hour or so.

Cut potatoes into cubes. Melt margarine. Add spices. Put in
casserole dish and toss. Bake at 425° for 50 minutes. Top with Parmesan cheese just before serving.
Norma Kane

HASH BROWN DISH

Mary Baney

32 oz. bag country style hash
browns
1 pt. sour cream
4 cans potato soup

AU GRATIN POTATO CASSEROLE
1 tsp. salt
\>2 lb. Cheddar cheese, grated

8 medium potatoes
1 stick butter or margarine
1 pt. half and half

onion (optional)
1 lb. crisp bacon, crumbled
1 lb. shredded Cheddar cheese
pimento (for color)

Mix sour cream and soup. Add potato, bacon, onion, pimento
and l/z the cheese; mix in. Put the rest of the cheese on top. Bake 1
hour at 350°.

Boil potatoes with skins on and refrigerate overnight or until
thoroughly cold. Do not overboil. Potatoes should be firm.
Peel cold potatoes and grate. Alternate grated potatoes and
grated cheese in a buttered 7 x 11-inch pan. Melt butter with the half
and half and salt. Pour liquid mixture over the potatoes and bake at
350° for 1 l/4 hours.

Joan Daniels

. OVEN HASHED POTATOES

Lori Cairo

1 (2 lb.) pkg. Ore Ida frozen hash
browns
1 can cream of celery soup
1 can cream of potato soup

BEST SCALLOPED POTATOES
2 Tbsp. butter
2 Tbsp. flour
2c.milk
3 % c. potatoes, sliced thin

1 \>2 tsp. salt
\11 tsp. pepper
V4C. onions

Mix all ingredients together. Add salt and pepper to taste.
Bake in 9 x 13-inch pan. Top with paprika and parsley. Bake at 300°
~o 325°, uncovered, for two hours.

Melt butter; blend in flour. Add milk. Cook over low heat until
thick, stirring constantly. Add salt, pepper and onions.
Place half of the potatoes in a greased 2 quart baking dish. Cover potatoes with half the sauce. Add the remaining potatoes, then the
rest of the sauce. Cover. Bake in 350° oven for 30 minutes. Uncover
and continue baking for 30 minutes more.

Lorraine Schutz

POTATO PANCAKES
7 big potatoes, peeled and grated

POTATOES

Mix with hands. Heat oil in skillet until hot. Measure 3 soup
spoons batter per pancake (not too big). Fry like pancakes. When top
bubbles, flip over. Delicious. Serve hot. (For 4 people.)

2 tsp.lhyme
2 Tbsp. parsley
grated Parmesan cheese

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1 medium onion, chopped
2 heaping soup spoonfuls flour

salt and pepper to taste
3eggs

Katie De Ridder

12 new small potatoes
1 isp. onion salt
3 Tbsp. melted margarine

1 medium chopped onion
1 (8 oz.) sour cream
1 small chopped green pepper

Waltraude Milz

1:
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VEGETABLES

VEGETABLES

HASH BROWN POTATOES
2 lb. frozen hash browns, thawed
1h c. buHer
1 tap. salt
Y4 tap. pepper

1h c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Combine all ingredients in large bowl. Mix thoroughly. Pour
into 9 x 13-inch dish. Combine 2 cups crushed corn flakes with ¥2 cup
melted butter. Top potato mix. Bake at 350° for 1 hour. May be
made ahead and frozen.

Saute onion in butter. Pour 1 cup hot water over broccoli. Add
remaining ingredients, pouring butter and onion over all. Mix. Bake
at 350° for 40 minutes in 1 ¥2 quart dish.
Jeri Palson

CABBAGE CASSEROLE
1 lb. ground beef
chopped onion
salt and pepper to taste
1h c. raw rice

1 small head cabbage
1 can tomato soup or tomato sauce
1 can chicken broth or 11h c. water
Y4 c. grated spagheHi cheese

Jeri Palson

ITALIAN VEGETABLE PIE
1 medium eggplant, pared and
cubed
2 medium zucchini, cubed
1 large onion, chopped
Y4 c. olive oil
4 medium tomatoes, pared and
chopped
3eggs

:Y4 c. grated Parmesan cheese
1 Tbsp. minced parsley
1h tap. basil
Y4 tap. oregano
Y4tap. salt
Y4 tsp. pepper
Y41b. Mozzarella cheese, thinly
sliced

Saute eggplant, zucchini and onion in olive oil until softened.
Add tomatoes, cover and continue to cook on low, 20 to 25 minutes,
stirring occacsionally. Transfer to mixing bowl and cool.
Beat eggs with ¥4 cup of the Parmesan cheese, parsley, basil and
oregano. Add to vegetable mixture. Add salt and pepper.
Pour ¥2 of the mixture into a greased 9-inch pie pan and cover
with Y4 cup more Parmesan. Add remaining mixture and cover with
Parmesan. Top with the Mozzarella cheese and bake in 400° oven for
30 minutes or until pie is set and cheese is golden.

Brown beef, chopped onion, salt and pepper and then add raw
rice and set aside. Chop cabbage. Place in buttered 13 x 9-inch baking dish. Spread meat/rice mixture over cabbage.
In saucepan, warm soup or tomato sauce. Pour this mixture
over 1st two layers. Sprinkle with spaghetti cheese. Cover with aluminum foil and bake at 350° for 1 ¥2 hours. Toss lightly with fork
before serving ..
I sometimes make this in 2 (8-inch) square pans, bake both and
freeze one; freezes well.

1 pkg. frozen broccoli
1 v., c. Minute rice
1 small jar Cheez Whiz
1 c. hot water

1 can cream of mushroom soup
1 medium chopped onion
Y4C. butter
salt and pepper to taste

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I

Kathy DeCono

BROCCOLI-CAULIFLOWER CASSEROLE
1 medium head broccoli
. 1 medium head cauliflower
1 can cream of mushroom soup
1 can cream of celery soup

1 (8 oz.) pkg. Cheddar cheese,
grated
3 c. Pepperidge Farm bread crumbs
(approximately)

Break off floweret~ from broccoli and cauliflower; wash and put
in deep casserole bowl. Spoon both cans of soup on veggies. Sprinkle
cheese over top and cover cheese (well) with bread crumbs. Bake,
covered, at 350° for 75 to 90 minutes. Serve.

Brenda Rich

BROCCOLI CASSEROLE

-

Brenda Rich

GREEN BEAN CASSEROLE
2 pkg. frozen, cut green beans or 2
(1 lb.) cans, drained
:Y.c. milk
1 can condensed cream of
mushroom soup

~ tsp. ground black pepper
2 Tbsp. diced pimiento
1 can Durkee French fried onions

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VEGETABLES

Cook frozen beans in salted water; drain. Combine milk, soup
and pepper; pour over beans. Add l/2 can onions; pour into 1 lfz quart
casserole. Bake at 350° for 20 minutes. Garnish with lfz can onions
and pimiento; bake 5 minutes. Serves 6.

VEGETABLES

WILD RICE CASSEROLE
1 c. wild rice
lb. chopped bacon, cooked crisp
1 chopped onion
}2 c. chopped celery
}2

Joan Geist

Saute onion and celery in l/4 cup butter. Mix all ingredients
together.
(optional). Bake in 350° oven 1 hour. Can top with Durkee onions

CREAMY CARROT CASSEROLE
5 c. cooked carrots

V4 c. grated Parmesan
pinch of nutmeg
pinch of thyme
v.~~ tsp. garlic salt
2 Tbsp. white wine

2 c. reserved liquid (from cooking
carrots, add milk if not enough)
V4C. butter
% c. sifted flour
1 tsp. salt

Gladys Benkstein

STUFFED ZUCCHINI
(Good!)

Melt butter. Add flour; stir until smooth. Add liquid gradually,
stirring constantly,and cook until thick. Add remaining ingredients;
simmer 5 minutes. Place in 2 quart casserole in preheated 350° oven
for 30 minutes.
Joyce Meitz

CHEESY POTATO BROCCOli CASSEROLE
2 Tbsp. margarine
2 Tbsp. flour
1 tap. salt

tap. pepper
2c.milk
1 (3 oz.) pkg. cream cheese, cubed
~

4 c. frozen hash brown potatoes,
thawed
1 lb. frozen, chopped broccoli,
cooked and drained
2 c. shredded Colby cheese
1 Tbsp. margarine, melted

Melt 2 tablespoons margarine; blend in flour, salt and pepper.
Add milk. Cook and stir until bubbly. Add cheeses, stirring until
melted. Stir in potatoes.
Put half the mixture into an 11 x 7-inch greased baking dish.
Top with broccoli. Spoon on remaining mixture. Cover. Bake at 350°
for 35 minutes.
Mix bread crumbs and 1 tablespoon margarine together. Sprin·
kle around edges of casserole. Bake, uncovered, for 15 minutes more.
Serves 6 to 8.
Pam Christensen

-74-

1 can cream of mushroom soup
1 can chicken with rice soup
1 can mushroom pieces with liquid
1AI c. butter or oleo

2 medium zucchini
2 Tbsp. water
3 Tbsp. chopped onion
}2 c. sliced, fresh mushrooms
% c. chopped tomatoes
}2 c. chicken brolh

}2 tsp.
}2 tap.

dried whole basil
dried whole thyme
111 tsp. pepper
1 c. whole wheat bread crumbs
(cubes)
2 tsp. grated Parmesan cheeae

Steam whole zucchini 15 minutes or until tender. Slice zucchini lengthwise and scoop out pulp. Reserve pulp and shell. Set aside.
Coat a large skillet with cooking spray; add water and place over
medium heat until hot. Add onion. Cook until transparent. Add
mushrooms, tomatoes and reserved zucchini pulp. Cook 5 minutes,
stirring constantly. Add broth and seasonings; bring to a boil. Remove from heat and add bread cubes; mix wel1.
Fill reserved shells with vegetable mixture. Sprinkle with Parmesan cheese. Bake at 350° for 5 minutes.
Sharon A. Tubbs, Bristol, WI

ZUCCHINI SURPRISE
fresh zucchini (any size)
2 to 3 Tbsp. margarine
1 small can lomalo sauce

t tsp. sugar (optional)
Parmesan cheese

Preheat oven to 375°. Wash zucchini well. Peel only if zucchini
is large. Slice lfz inch thick, crosswise. Heat skillet. Melt margarine.
Fry zucchini until almost tender (semi-transparent).
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VEGETABLES

Spray Pam into appropriate sized dish (8 x 8 or 9 x 13-inch).
Place zucchini in dish. Put spoonful tomato sauce on each piece.
Sprinkle a tidge of sugar on sauce. Sprinkle Parmesan cheese heavily
over sauce. Bake until browned (about 10 to 12 minutes). Delicious!
Carol Flaningam

ZUCCHINI FRITTERS
1 to 2 zucchini (medium), unpeeled
1 c. cold water
1 ¥.!c. biscuit mix

1egg
1 Tbsp. garlic salt
olive oil or vegetable oil

Slice zucchini on diagonal into long, thin ovals. Add water to
biscuit mix, beating with a fork. Add egg and continue beating until
smooth. Add cheese and garlic salt.
Heat oil in a deep saucepan to 350°. Dip zucchini into batter and
fry on both sides in oil. Sprinkle a little more salt on top and serve
at once.
Penelope Johnson

- e EXTRA RECIPES e-

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BREADS, ROLLS & PASTRIES
GARLIC LOAF
COMMON PROBLEMS
(Common Failures)

CAUSES OF PROBLEMS
(Causes of Failures)

Biscuits
Rough biscuits .
Dry biscuits ..
Uneven browning ..

Insufficient mixing
Baking in too slow an oven and handling too much
. Cooking in dark sur{ace pan, too high a temperature and rolling the dough too thin

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

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

Cookies
Uneven browning.
Soggy Cookies.
Excessive spreading of cookies

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

2 tsp. garlic powder
1 stick butter or margarine, melted

1 loaf frozen bread dough
1 egg

Let bread dough thaw and rise in accordance with package
directions. Beat egg; add garlic and butter. Break off pieces of dough
about size of walnut. Roll in egg mixture and place in a single layer
on bottom of loaf pan. Let rise for approximately 20 minutes. Bake
in preheated oven at 325° for 15 minutes. Cover and bake an additional 30 minutes.
Vickie Kuhlmeyer

DINNER ROLLS OR CINNAMON ROLLS
1 c. scalded milk (warm milk)
¥.1 c. butter or oleo
1 Tbsp. salt
¥.1 c. sugar

1 yeast cake
% c. warm water
3 eggs, beaten
5 c. flour (approximately)

Milk does not have to scalded, but warm. Add oleo, salt and sugar. Dissolve yeast in warm water. Add to milk mixture. Blend in
eggs and enough flour to make dough easy to handle .
Don't overheat or overknead. Let rise until twice the size.
Shape into rolls and place on Pam-sprayed cookie sheet. Let rise
again and then bake 15 minutes at 400°.
Cinnamon Rolls: Use same dough and roll out lengthwise on
buttered surface. Cover with butter or oleo, brown sugar and cinnamon and roll up in a roll. Cut slices about an inch wide with scissors
and place on Pam-sprayed pan (cake). Let rise. Bake 20 minutes at
400°. Cool on rack and then frost with powdered sugar frosting with
maple flavoring or vanilla.

Muffins
Coarse texture
Tunnels in muffins, peaks in
center and soggy texture

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

Deloris Hartnell

Insufficient stirring and cooking at too low a
temperature

SUNSHINE APRICOT BREAD

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

2 c. dried apricots
1 c. boiling water
4 Tbsp. shortening
1 ¥.1 c. sugar

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2 eggs, beaten
3 c. flour
Y41Sp. salt
2 lsp. soda (baking)

~"'
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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

Cut apricots in small pieces. Add hot water. Let stand for 15
minutes. Blend shortening, sugar and eggs; add apricot mixture.
Sift flour, salt and soda into apricot mixture. Bake in 2 greased and
floured loaf pans at 350° for 1 hour.

In large bowl, mix flour, sugar, cinnamon, salt, baking powder,
baking soda, zucchini, nuts and raisins. In another bowl, beat eggs
and oil. Pour over flour mixture and stir until moistened. Pour into
2 greased loaf pans and bake llfz hours at 350°.

BarbSatler

Marjory l..aMeer

AUNT MARGARET'S NUT BREAD

EASY ZUCCHINI BREAD

1 tsp. baking powder
2 c. sour milk
4 c. ali-purpose flour
1 c. chopped nuts

2 eggs, well beaten
2 c. brown sugar
¥l tsp. salt
2 bp. baking soda

3eggs
1 c. sugar
1 c. brown sugar
1 c. oil
2 c. flour
¥lisp. baking powder

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

21sp. baking soda
1 tsp. salt
3 tsp. cinnamon
3tsp. vanilla
2 c. shredded zucchini

in greased 9 x 5 x 3-inch pans.

Combine all ingredients in large bowl. Mix well. Pour into 2
loaf pans. Bake at 350° for 50 to 60 minutes.

Beverly Wienke

Jeanie Lindstrom

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

BANANA BREAD

3 tsp. cinnamon

Y4 tsp. baking powder

~ c. shortening
1 c. sugar
1 tsp. salt
2eggs

2 c. grated raw zucchini
3bp. vanilla
¥l c. raisins
¥l c. chopped nuts

Cream eggs, salad oil and sugar. Sift flour, salt, baking soda,
cinnamon and baking powder. Stir this into creamed mixture along
with zucchini. Add vanilla, raisins and nuts. Pour into 2 ungreased
loaf pans. Bake 1 hour at 325°. Dates can be substituted for the
raisins.

3 ripe bananas, mashed

2 c. flour
Y4 c. chopped nuts (optional)
1 tsp. baking soda

Cream shorbming, sugar and salt together. Mix with remaining ingredients. Bake one hour in a 325° oven. Makes 2 small loaves
of bread.
Sue Williams

Marion Schultz

BANANA BREAD
2 c. flour
1 c. butter
1 c. sugar
2 eggs

ZUCCHINI BREAD
3 eggs
2 c. shredded zucchini
2 c. flour
1 ¥l tsp. cinnamon
1 c. raisins
1 c. oil

1 ¥l c. sugar
1 tsp. sail
¥4 tsp. baking soda
1 c. chopped nuts
1 tsp. baking powder

2 to 3 bananas
1 lsp. baking soda
1 tsp. salt

Soften butter. Mash bananas. Beat together all ingredients
until well blended. Bake in loaf pan at 350° for 1 hour.
Sandy Phillips

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'~ ~

~

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BREADS, ROLLS B. PASTRIES
BREADS, ROLLS & PASTRIES

BANANA BREAD
2 c. flour
2 tsp. baking soda
1/e tsp. salt
Y4 c. butter
Y.l c. sugar

2 eggs
2 ripe bananas, mashed
¥.! c. milk
Y4 c. chopped nuts
1 tsp. baking powder

Sift the flour, baking powder, baking soda and salt. Blend the
butter and sugar and add to the flour mixture. Add the rest of the
ingredients and blend well. Bake in a greased loaf pan for 1 hour at
350°. Makes 1 loaf.

Heat oven to 325°. Grease and flour square pan, 9 x 9 x 2-inch.
Beat all ingredients in large mixer bowl on low speed, scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted
in center comes out clean, about 50 minutes.
Serve with whipped cream or applesauce, if desired. Yields 9
servings.
Martha Stomer

MONKEY BREAD

Rachel Cervantes

Pillsbury buttermilk biscuits (in red
can)
cinnamon sugar

BANANA BREAD
(Sugar-free)
1 tsp. vanilla
3 ~ c. whole wheat flour
~ c. bran or wheat germ
2 tsp. baking soda
Y4 c. buttermilk

1 c. honey
1 c. butter
3 c. mashed bananas
4 eggs, beaten
1 c. chopped walnuts
1 Tbsp. cinnamon

Place honey and butter in a small saucepan over low heat until
butter is melted. Place the mashed bananas in a large bowL Add the
honey and butter, eggs, walnuts, cinnamon and vanilla. (Butter and
honey can be melted in microwave.)
Place flour and bran or wheat germ with the banana mixture.
Dissolve the baking soda in the buttermilk and add, stirring all
together. Lightly oil2 (8 1/2 x 4 1/z-inch) bread pans. Divide the batter
between them. Bake at 350° about 11/4 hours.
Note: This bread makes a high-protein breakfast bread when
spread with peanut butter. Two loaves will make 20 servings with 2
slices per serving. If desired, slice and freeze a loaf for later use.
Jean Ahearn

GINGERBREAD
2 c. Bisquick
Y4c. sugar

hgg
¥4 c. hot water

213 c. dark molasses
h c. shortening
1 lsp. ground cinnamon
1 tsp. ground ginger

brown sugar
1 stick butter

Quarter biscuits. Roll in cinnamon sugar and place in a sprayed
Bundt pan (use Pam). Sprinkle brown sugar and pieces of butter
over the top. Bake at 350° from the directions on can, about 25 or 35
minutes.
Shirley Butler

MONKEY BREAD
¥4 c. sugar
3 tsp. cinnamon
5 pkg. refrigerated tube biscuits

1 stick melted margarine
raisins
nuts

Break biscuits into 2 to 3 pieces per package. Combine all ingredients in large bowl. Pour into greased baking pan. Bake at 375o
approximately 30 minutes or until biscuits look done.
Jeanie Lindstrom

BEER MUFFINS
2 c. Bisquick baking mix
1 Tbsp. sugar

¥.! (12 oz.) can beer (¥4 c.)

Heat oven to 400°. Grease bottoms of 12 medium muffin cups
or use paper baking cups. Mix all ingredients; beat vigorously 30 seconds. Fill muffin cups about :;;.-3 fulL Bake until golden brown, about
15 minutes. Yields 12 muffins.
Fran Kusch

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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

REFRIGERATOR BRAN MUFFINS

Mix ingredients and bake at 350°for 25 minutes. Makes 12 Texas muffins.

1 tsp. salt
4 eggs, beaten
1 qt. buttermilk
1 c. margarine, melted

1 (15 oz.) wheat bran flakes cereal
with raisins
5 c. flour

3 c. sugar

Betty Conrad

PINEAPPLE UPSIDEPDOWN MUFFINS

1 Tbsp. plus 2 tsp. baking soda

Mix and store in refrigerator. Stores in refrigerator for weeks.
Use as needed for muffins. Bake at 350° for 20 minutes.

V4 c. packed brown sugar
2 Tbsp. margarine or butter, melted
12 pecan or walnut halves
1 Y4 c. flour

Melissa Carrillo

31h tsp. salt

1/3 c. sugar
11h c. Kellogg's 40% Bran Flakes
cereal

ZUCCHINI OATMEAL MUFFINS
21h c. flour
11h c. sugan

1 tsp. salt
1 tsp. cinnamon

1h c. Quaker oats
1 c. chopped nuts

4 eggs
¥4 c. oil

1 Tbsp. baking powder

10 oz. grated zucchini

1 (8 oz.) can crushed pineapple in
juice, undrained
1/4 c. milk

1egg
1/4 c. oil
1f.! c. coarsely chopped nuts

Combine brown sugar and margarine. Portion a teaspoon into
each 12 greased 2 liz inch muffin cups. Place liz nut in each. Stir
together flour, baking powder, salt and sugar; set aside.
Measure bran flakes, pineapple and milk into large bowl. Mix
well. Stir in chopped nuts. Add flour mixture, stirring only until
combined. (Batter will be thick.)
Portion evenly into muffin pan cups. Bake 25 minutes or until
browned. Invert onto serving plate. Serve warm. Yields 12 muffins.

Measure 1st 7 ingredients into bowl. Beat eggs with fork slightly. Add oil and zucchini to eggs and add to dry mixture. Mix until all

flour is moistened (batter lumpy). Fill muffin cups (greased) :Ys full
and bake at 375° for 25 minutes. Watch for overbrowning.
Lorraine Schutz

Darla M. Miller

CARROT BRAN MUFFINS
3 c. flour
1 tsp. baking soda
1h tsp. salt
11h Tbsp. baking powder
1 Tbsp. cinnamon
2 c. bran

PINEAPPLE MUFFINS

4 eggs
11h c. oil
11/4 c. brown sugar
1/4 c. molasses
3 c. grated carrots
1 c. raisins

2 c. sugar

1h c. chopped nuts
3 c. flour
1 tsp. baking powder
1tsp. baking soda
11sp. salt

1 c. oil
1 tsp. vanilla
3eggs
1 can drained crushed pin~apple

Sift flour, soda, baking powder, salt and cinnamon. Add bran.
Beat eggs. Add oil, sugar and molasses. Add carrots, flour mixture
and raisins. Fill 24 tins 3/4 full. Bake at 350° for 25 minutes.

Mix sugar, oil, vanilla and eggs. Add flour, powder, soda and
salt and mix. Fold in pineapple and nuts. Bake in 350° oven for 25
minutes. Makes 12 Texas muffins.

Jeri Polson

Betty Conrad

CHOCOLATE CHIP MUFFINS
11/3 c. sugar
2f.l c. butter Crisco
4 eggs
2 2f.l c. flour
11h tsp. baking powder

CREAM CHEESE PASTRY

11h tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 ¥.! c. sour cream
1 c. mini chocolate chips

-82-

2 oz. pkg. cream cheese
2 pkg. crescent rolls
1 c. sugar
1 tsp. vanilla

:1

332392

1h stick margarine
1/4 c. sugar
1h tsp. cinnamon

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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

Mix margarine, lf4 cup sugar and cinnamon until crumbly.
Press 1 package crescent rolls in bottom of pan, lightly greased. Beat
cream cheese and 1 cup sugar until fluffY. Add vanilla and spread on
crescent rolls. Place second package rolls over filling. Prick holes on
top. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes
or until brown.
Melissa Carrillo

ORANGE MUFFINS
1 c. Bisquick
1 Tbsp. sugar
1h c. orange juice
1 small egg

¥.2 tsp. orange peel
2 Tbsp. sugar
Y4 tsp. cinnamon
% tsp. nutmeg

Make glaze. Wash strawberries gently in cold water; drain and
hull. In medium saucepan, crush berries with potato masher. Combine sugar and cornstarch and stir into berries. Add lfz cup water.
Bring to boil over low heat, stirring constantly. (Mixture should be
thick and translucent.) Cool.
Make filling. Wash strawberries gently in cold water; drain and
hull. Measure 3 cups; reserve rest for garnish. In medium bowl, gently toss strawberries with Cointreau or orange juice. Let stand for at
least 30 minutes.
Arrange in baked pie shell. Pour cooled glaze over strawberries. Refrigerate until well chilled. Top with whipped cream. Garnish with remaining strawberries.
Dorothy Kuhlmeyer

Mix all ingredients quickly; pour into greased muffin tin.
Sprinkle on a topping of sugar, cinnamon and nutmeg.

LEMONADE PIE

Darla M. Miller

SUGARLESS APPLESAUCE MUFFINS
(Low Cholesterol)
1 egg (can use Y4 c. Egg Beaters)
2 Tbsp. oil (canola, low-fat)
11h c. unsweetened applesauce
:Y4 tsp. baking soda

2 tsp. baking powder
1h tsp. nutmeg
1h tsp. cinnamon
Y4 c. raisins

1 small can frozen lemonade
1 can Eagle Brandmilk

1 (8 oz.) Cool Whip
1 graham cracker crust

Mix lemonade and milk together. Fold in Cool Whip. Pour into
crust. Sprinkle top with graham cracker crumbs, fruit or chocolate
pieces. Refrigerate. Makes 8 servings.
Steven Bartlett

Beat egg, oil and applesauce. Add flour, baking soda, baking
powder and spices. Stir in raisins. Pour into greased and floured
muffin tins. Bake for 20 to 25 minutes.
Alyce Kolloch

FRESH STRAWBERRY GLACE PIE

BANANA CREME PIE
1 (6 oz.) graham cracker crust
1 pkg. vanilla flavor instant pudding
and pie filling
1 envelope Dream Whip whipped
lopping mix

11h c. milk
lsp. vanilla
2 ripe bananas
~

9-inch baked pie shell

For Glaze:
1 pt. fresh strawberries
1 c. sugar

21h Tbsp. cornstarch
1 Tbsp. butter or margarine

For Filling:
2 pt. fresh strawberries

Combine instant pie filling mix, whipped topping mix, milk and
vanilla in small mixer bowl. Beat slowly until blended, then increase
speed to high until mixture is very thick, about 3 minutes.
Slice 1 Vz bananas into Ready-Crust and top with filling. Chill
until set, about 3 hours. Garnish with additional whipped topping
mix and remaining lr2 banana.

2 Tbsp. Cointreau or orange juice

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Florence Kusch

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BREADS, ROLLS & PASTRIES

BREADS, ROLlS & PASTRIES

CHEERY CHERRY CHEESE PIE
1 pkg. cream cheese
1 can Eagle Brand condensed milk
Y.l c. lemon juice

RHUBARB CRISP

1 isp. vanilla extract
1 graham cracker crust
cherry pie filling, chilled

12 stalks rhubarb
1 c. sugar
4 Tbsp. flour

In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and
vanilla. Pour into crust. Chill 3 hours or until firm.
Top with desired amount of pie filling before serving. Refrigerate leftovers.
Joan Geist

1 small (9 oz.) cake mix (yellow)
~c.

oleo

Use 8 x 8-inch cake pan. Mix together rhubarb, sugar and flour.
Put in cake pan. Sprinkle cake mix (dry) on top. Cut oleo into 16 pats
and place on top of cake mix. Bake at 350° for 35 to 45 minutes. Top
should be browned.
May be served warm with whipped cream or ice cream.
Gladys Benkstein ·, ..

FRESH PEACH PIE
1 (9-inch) baked pie shell
5 or 6 ripe peaches
1 (3 oz.) pkg. apricot jello
1 *c. water

APPLE CRISP

sugar
2 Tbsp. cornstarch
topping or whipped cream
o/4C.

Bake pie shell and set aside. Cut peaches in cubes and place in
pie shell.* Set aside. Combine water, sugar and cornstarch. Cook,
stirring constantly, until it comes to a boil. Continue to cook 2 minutes longer, until clear and thickened. Add the apricot jello. Pour
over the peaches. Cool in refrigerator and serve with topping, if
desired.
Substitute: Four cups of strawberries and strawberry jello.
*Sprinkle with lemon juice.
Katherine Roth

10 peeled and pared apples (Macs
are good)
Y4C. sugar
2 tsp. lemon juice

2 Tbsp. water

*dashtsp.ofcinnamon
salt

Topping:
*c. butter or margarine
2f.l c. brown sugar

1 c. rolled oats
flour

~c.

Combine first six ingredients. Put in lightly greased pan. Mix
topping ingredients and sprinkle over apples. Bake at 375° approximately 35 minutes. To test doneness, insert fork into center; apples
~will be soft.
Oi Riccardi

ZUCCHINI PIE
6 to 7 c. sliced zucchini
11/4 c. sugar
1 Tbsp. flour
1 tsp. cream of tartar

**

h tsp. cinnamon
dash of salt
sprinkle of nutmeg
double pie crust

CHRISTINE'S PRISTINE PECAN PIE

Pare and slice zucchini lengthwise. Remove seeds and slice like
apples. Add a little water and simmer until tender, only a few minutes. Drain well. Add other ingredients; stir and put into unbaked
pie shell. Dot with water and cover with top crust. Slit crust and
brush with milk. Bake at 400° for 40 to 50 minutes.

1 unbaked S·inch pastry shell
3 eggs, slightly beaten
1 c. dark corn syrup
1 c. sugar

11sp. vanilla
Ys tsp. salt
2 Tbsp. melted butter
1 c. pecans, unsalted

Mix all ingredients and pour into pastry shell. Bake in preheated 400° oven for 15 minutes, then reduce heat to 350° and bake
30 to 35 additional minutes.

Nilan Woodford

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Christine Ward
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BREADS, ROLLS 1!. PASTRIES

BREADS, ROLLS & PASTRIES

RHUBARB CUSTARD PIE

Mix flour, oleo and salt. Add 1/4 cup water. Mix. Spread in bottom of an 11 x 15-inch jelly roll pan. Add a little water to apples and
cook just until soft and spreadable. Add sugar. If too juicy, add a couple tablespoons of flour. Spread on the crust. Sprinkle with
cinnamon.
Streusel Topping: Mix and put on top of the apples.
Bake at 400° for 45 minutes. Drizzle with powdered sugar frosting when the apple slices are cool.

Crust:
1 c. sifted flour
5 Tbsp. confectioners sugar

~

c. butter, at room temperature

Mix together with fingers and press into a 9-inch pie dish. Bake
at 350° for 15 minutes.
Filling:
2 c. finely chopped rhubarb
2 beaten eggs

Mildred Williams

1 ~c. sugar
Y4 c. flour

CHERRY COBBLER

Stir together and pour into crust. Bake at 350° for 45 minutes.
Serve warm with whipped cream if desired.
Possibly the best rhubarb pie I have ever tasted!

1 (21 oz.) can cherry pie filling
1h tsp. almond extract
1 c. buttermilk baking mix (Bisquick)

Sandie Anderson

In quart casserole, mix pie filling and almond extract. Place in
oven 15 minutes until hot and bubbly. In small bowl, mix Bisquick,
sugar, milk and butter, using a fork, until a soft dough forms; beat
vigorously 20 strokes.
Drop .4 equal mounds of dough on top of hot cherry mixture.
Bake 20 minutes until top is light brown.

APPLE FRITTERS
11h c. flour
1 Tbsp. sugar
2 tsp. baking powder
1h tsp. salt
2 beaten eggs

1 Tbsp. sugar
Y4c. milk
1 Tbsp. soft buHer

2h c. milk
1 Tbsp. oil
3 c. peeled and finely chopped
apples

Rachel Cervantes

Combine dry ingredients in large bowl. Add eggs, milk and oil
and mix welL Add apples and stir just until mixed. Pour lfz inch oil in
frying pan. Drop by spoonfuls into hot oil and brown on both sides.
Drain on paper towel. Sprinkle with sugar. Serve warm.

PEACH COBBLE-UP

1>tl

2 c. Bisquick
2f.l c. milk
2 Tbsp. packed brown sugar

Doris Jeager

2 Tbsp. margarine or butter, melted
1h lsp. ground nutmeg
1 (29 oz.) can sliced peaches

APPLE SLICES
2 c. flour
2 sticks oleo, softened
1 tsp. salt

Heat oven to 325°. Mix baking mix, milk, brown sugar, margarine and nutmeg. Spread in ungreased square pan, 9 x 9 x 2-inch.
Drain peaches, reserving 1 cup syrup. Arrange peaches on mixture
in pan. Pour reserved syrup over peaches. Bake until golden brown,
about 40 minutes.
Serve with whipped cream or ice cream, if desired. Makes 9 servings. Can substitute 1 \30 ounce) can apricot or pear halves for the
peaches.

21h lb. apples, sliced and peeled
1 c. sugar
cinnamon

Y4C. water

Streusel Topping:
2 c. flour
11h sticks oleo (cold)
Y4 tsp. salt

Y4 tsp. nutmeg
1 c. sugar

Fran Gorman

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BREADS, ROLLS & PASTRIES

BREADS, ROLLS & PASTRIES

POPOVERS

butter in an electric skillet or on a griddle to 300° to 325°. Cook until
golden brown and cooked through. Serve with Orange Butter.

¥.1 tap. salt
3 jumbo eggs

1Y4c.milk
1 Y4 c. flour

Orange Butter:

Preheat oven to 425°. Generously grease cups. Pour milk into
medium mixing bowl. Add flour and salt. With rotary beater or wire
whisk, beat until well blended. Do not overheat. One at a time, add
the eggs, beating in each until completely blended. Pour batter into
greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at
425° for 20 minutes. Reduce oven to 325° and continue baking 15 to
20 minutes or until golden brown. Serve immediately.

1 stick butler
orange juice

Soften butter. Beat in orange juice and powdered sugar to taste.
Patti Fawver

STUFFED FRENCH TOAST

Darla M. Miller

8 slices bread, crusts removed
16 oz. cream cheese
12 eggs

CHERRY TURNOVERS
~

c. shortening
1 c. sugar

2 ~c. flour

2aggs

Y4 tsp. baking soda

1 tsp. vanilla

cherry pie filling

~

Pat Erickson

SPECIAL FRENCH TOAST
2 slightly bealen eggs
¥.!c. milk
Y4 tsp. salt
~ tsp. vanilla

Lies/ Glas
Amy Sainsbury

tsp. salt

~
~

tsp. nutmeg
lsp. vanilla

Lane Wienke
CSI Graduate, 1978

POTATO PANCAKES
6 to 7 good sized potatoes, peeled

Place bread in 13 x 9 x 2-inch pan. Combine ingredients. Pour
over bread. Cover and refrigerate overnight. Heat 1 tablespoon
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4 to 6 slices day-old bread
cinnamon sugar (Y4 c. sugar mixed
with 1 tsp. cinnamon) or syrup of
your choice

Combine eggs, milk, salt and vanilla. Dip day-old bread into
milk-egg mixture. Fry in small amount of fat until golden brown.
Top with cinnamon sugar or use syrup of your choice.

FRENCH TOAST WITH ORANGE BUTTER
~

2c. milk
1h c. maple syrup

Spray 13 x 9-inch pan with cooking spray. Cut bread in Vz-inch
cubes. Place Vz of the cubes in pan. Cube cream cheese and sprinkle
on top of bread. Top with rest of bread. Beat eggs with milk and syrup and pour on top. Refrigerate overnight. Bake at 375° for 45
minutes.

tsp. salt

Mix thoroughly, shortening, sugar, eggs and vanilla. Blend in
flour, salt and baking soda. Cover. Chilll hour.
Heat oven to 400°. Roll dough Vs inch thick on lightly floured
surface. Cut into 3-inch circles. Spoon 1 teaspoon of cherry filling
onto one circle. Place another circle over filling. Press edges together with fork. Place 1 inch apart on ungreased baking sheet. Brush
with milk; sprinkle with cinnamon sugar. Bake 8 to 12 minutes or
until very light brown. Immediately remove from baking sheet. Cool
them.

12 (1·inch) slices French bread
6eggs
3 c. milk
2 Tbsp. orange juice

powdered sugar

and grated
2 heaping soup spoonfuls flour

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salt and pepper to taste
3eggs
1 onion, chopped

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BREADS, ROLLS & PASTRIES
BREADS, ROLLS & PASTRIES

Mix all ingredients with hands. Heat oil in skillet. Pour 3 soup
spoons batter per cake. Fry like pancakes. Turn when bubbles break
on top. Serves 4.
Waltraude Milz

Pour mixture into skillet and bake in preheated 350° oven for 15
minutes. Remove from oven and sprinkle with lemon juice and
sift o/s of sugar (approximately) over pancake. Return to oven for
additional 2 minutes. Sift remaining sugar over pancake. Serve.
Vickie Kuh!meyer

GERMAN PANCAKES
1 c. flour
Y4tsp. salt
1 can apple pie filling

¥.! stick margarine
&eggs
1 c. milk

- s EXTRA RECIPES o-

Put melted margarine in 9 x 13-inch pan. Mix ingredients,
except pie filling (not too much); pour in pan. Drop pie filling on top.
I always double recipe for 1 can apple pie filling. Bake 25 minutes at 425°. Eat with syrup. Good for brunch!
Melissa Carrillo

MAPlE-BACON OVEN PANCAKE
Y4 c. maple syrup
2 eggs

1 ¥.!c. baking mix
1 Tbsp. sugar
1 ¥.! c. shredded Cheddar or
American cheese
¥4C. milk

¥.!lb. bacon (12 slices) crisply
cooked and crumbled

Heat oven to 425°. Grease and flour 13 x 9 x 2-inch pan. Beat
baking mix, sugar, 1/2 cup cheese, milk, syrup and egg with mixer
until smooth. Pour into dish. Bake, uncovered, until wooden pick
inserted in center comes out clean, 10 to 15 minutes. Sprinkle pancake with remaining cheese and the bacon. Bake, uncovered, until
cheese melts, 3 to 5 minutes longer. Serve with maple syrup. Makes
12 servings.
Lorrie Cook

GIANT PANCAKE
2 eggs, well beaten
¥.! c. flour
¥.!c. milk
1 tsp. cinnamon or nutmeg

¥.! c. confectioners sugar
juice from ¥.! lemon
3 Tbsp. butter or margarine

Melt butter and coat bottom oflarge skillet with ovenproof handle (do not brown). Beat eggs; add milk, flour and spice.
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CAKES, COOKIES & DESSERTS
Candy

Fudge,
Fondanl
Divinity,
Caramels

Degrees

Stage

230-234

Thread

234-240

SoftBall

244-248

Firm ball

Taffy

250-266

Hardball

Butterscotch

270-290

Light Crack

Peanut
Brittle

300-310

Hard Crack

Caramelized
Sugar

310-321

Caramelized

Syrup spins 2-inch thread
when dropped {rom spoon
Candy will roll into soft ball
but quickly flattens when
removed from waler
Candy will roll into a firm
ball (but not hard ball) which
will not lose its shape upon
removal {rom 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

Substitutions

1 c. whole milk
Y,. c evaporated milk and Y2 c. water
Y2 c. condensed milk and Y2 c. water
(reduce sugar in recipe) 4 T. powdered
milk and 1 c. water • 4 T. nonfat dry
milk plus 2 t. shortening and 1 c. water
1 c. sour milk
1 c. sweet milk and 1 T. lemon juice or
vinegar • 1 c. sweet milk mixed with 1
T. lemon juice or 1 T. vinegar or 7¥4 t.
cream of tartar
1 c. sweet milk
1 c. sour milk or buttermilk plus Y2 t.
baking soda
1 c. sour, heavy cream
(for sour milk recipe)
li3 c. butter and ?-3 c. milk
1 c. sour, thin cream
(for sour milk recipe)
3 T. butter and % c. milk
1 c. butter or margarine
(for shortening)
415 c. bacon fat (clarified), increase liquid
in recipe l4 c. ?-3 c. chickenfat(clarified),
increase liquid in recipe l4 c. • 718 c.
cottonseed, corn, nut oil (solid or liquid)
• 718 c. lard and salt • Y2 c. suet and salt
(increase liquid in recipe l4 c.)
1 1-oz. square unsweetened chocolate
3 T. cocoa plus Y2 T. shortening

1 T. cornstarch (for thickening)
2 T. {lour(approx.)
1 T. flour (for thickening)
Y2 to ?-3 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 {lour
1 c. sifted all-purpose flour
1 c. plus 2 T. sifted cake {lour
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 l4 c. liquid
1 c. granulated sugar
1li3 c. brown sugar or 1 Y2 c.
powdered sugar
1 t. baking powder
l4 t. baking soda plus Y2 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 • I cup crumbs

APRICOT ALMOND BARS
1 c. butter or margarine

2 egg whites
Y2 tsp. almond flavoring
1 c. powdered sugar
Y4 c. slivered almonds

Y2 c. sugar
Y2 tsp. vanilla
2 c. flour

1 Y2 c. apricot jam

Cream first 3 ingredients until fluffy. Add flour; mix well.
Spread in 13 x 9-inch pan. Bake 15 minutes at 350°; cooL Spread jam
gently over baked crust. Beat egg whites and almond extract like
meringue. Spread carefully over jam; sprinkle on almonds plus powdered sugar. Bake 15 minutes at 350°.
Kathy DeCono

BABY FOOD BARS
2 c. sugar
3eggs
1 Y4 c. oil
2 c. flour
2tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

1 (4 oz.) jar strained baby food
applesauce
1 (4 oz.) jar strained baby food
carrots
1 (4 oz.) jar strained baby food
apricots

Mix all ingredients together until well blended. Bake in 11 x 15inch pan at 350° for 45 minutes. Cool and frost.
Frosting:
Y2 stick oleo
1 (3 oz.) cream cheese

2 Y4 c. powdered sugar
Y2 tsp. vanilla

Blend all ingredients until mixed welL It too thick, add a small
amount of milk to mixture. Spread on cooled bars.
Jean Stanke

CHERRY NUT BARS
2 c. flour
2 c. oatmeal
1 Y2 c. sugar
Y2 c. chopped walnuts

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1 lsp. baking soda
1 Y4 c. melted butter
1 (21 oz.) can cherry pie filling
1 c. miniature marshmallows

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

Heat oven to 350°. Combine flour, oats, sugar, nuts, soda and
butter. Mix at low speed until crumbly. Set aside 11;2 cups for topping. Press remaining mixture into ungreased 9 x 13-inch pan. Bake
12 to 15 minutes or until edges are slightly brown.
Carefully spread pie filling over crust. Sprinkle with marshmallows and remaining crumb mixture. Bake at 350° for 25 to 30
minutes or until light brown. Cool and cut into squares. For an added extra, top with whipped cream.

Blend all ingredients together; pat into 8 x 8-inch pan. Bake at
350° for 15 to 20 minutes until lightly brown.
Lemon Filling:
2 eggs
3 Tbsp. lemon juice

1 c. sugar
1/4 tsp. salt

Mix well. Pour onto baked crust. Bake 20 minutes at 350°.
Cool. Sprinkle with powdered sugar.
"Men-folk" seem to love these!

Jean Stanke

Sandie Anderson

CHOCOLATE PEANUT BUTTER BARS
6 c. Rice Krispies
6 oz. chocolate chips
1 c. butterscotch chips

1 c. light Karo syrup
1 C. II!.IQflr
1 c. peanut butter

lEMON COCONUT BARS
~

Bring to a low boil, Karo syrup and sugar. Remove from heat
and stir in 1 cup peanut butter. Pour over Rice Krispies and spread
in buttered 13 x 9-inch pan. Melt chocolate chips and butterscotch
chips together; frost Rice Krispies. Cool and cut into squares.
Debbie Beaty

SNACK GRANOLA BARS
3 ~c. Quaker Oats (Quick or old
fashioned), uncooked
1 c. raisins
1 c. chopped nuts
% c. butter or margarine, melted

¥.1 c. firmly packed brown sugar
1fJ c. honey, corn syrup or molasses
1 egg, beaten
¥.1 tsp. vanilla
¥.1 tsp. nit

Toast oats in ungreased, large, shallow baking pan in moderate
oven (350°) for 15 to 20 minutes. Combine toasted oats with remaining ingredients; mix well. Press firmly into well-greased 15 Vz x
10 Vz-inch jelly roll pan. Bake in preheated moderate oven (350°)
about 20 minutes. CooL Cut into bars.
Lauren Kusch

LEMON BARS
Crust:
1 stick margarine
1 c. flour

¥4 c. powdered sugar

c. margarine
1/4 c. powdered sugar
1 c. flour
2 eggs
1h c. sugar

1 pkg. lemon pudding
~ tsp. baking powder

mix

1 c. pitted dates
1 c. coconut

'

Cream margarine and powdered sugar until fluffY. Blend in
flour. Press into 9 x 9-inch pan. Bake at 350° for 15 to 18 minutes.
Beat eggs until thick. Gradually beat in sugar. Add pudding
mix and baking powder. Stir in dates and coconut. Spread over hot
crust. Bake 25 to 30 minutes until puffed and brown. Cool in pan.
Cut into bars.

¥;·

OATMEAL MARBLE SQUARES

:Y4c. flour
1h tsp. baking soda
1h lsp. salt
~ c. soft butter
6 Tbsp. sugar
6 Tbsp. packed brown sugar

1h lsp. vanilla
1egg
1 c. Quick oats
1h c. chopped nuts
6 oz. chocolate chips

Preheat oven to 375°. Combine in small bowl, flour, salt and
baking soda; set aside. In large bowl, combine butter, sugars and
vanilla. Beat until creamy. Beat in egg. Blend in flour mixture. Stir
in oats and nuts.
Spread in greased 8 x 8-inch pan. Sprinkle with chocolate chips.
Place in oven for three minutes; run knife through to give marble
effect. Bake 10 to 12 minutes. Cool and cut into squares.
Sandy Phillips

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

PEANUT BARS
11h c. flour
%c. brown sugar
1h tsp. baking powder
¥4 lsp. baking soda

PUMPKIN SQUARES

1h c. margarine
1 tsp. vanilla
2 egg yolks
3 c. mini marshmallows

4eggs
1 2.fJ c. sugar

1 c. oil
1 (16 oz.) can pumpkin

2 tsp. cinnamon

2 c. flour

Topping:
%c. corn syrup
1/4 c. margarine
2 tsp. vanilla

2 tsp. baking powder
1 tsp. baking soda
1 tsp. sail

1large pkg. peanut butter chips
2 c. Rice Krispies
2 c. dry roasted salted peanuts

Frosting Ingredients:
3 oz. cream cheese (soft)
1h c. butter
11sp. vanilla

Mix first 7 ingredients like pie crust. Pat into 9 x 13-inch
ungreased cake pan. Bake at 350° for 12 to 15 minutes. Immediately
sprinkle hot crust with mini marshmallows and return to oven for 1
to 2 minutes until puffy. Cool.
Topping: Mix first 4 ingredients in saucepan until melted. Take
off heat and add Rice Krispies and peanuts. Spoon over cooled marshmallows; pat down if necessary. (Tastes like Payday candy bars.)

2 c. powdered sugar
2Tbsp. milk

Mix eggs, sugar, oil and pumpkin well. Add flour, baking powder, baking soda, salt and cinnamon. Bake on cookie sheet at 350° for
20 to 25 minutes; cool.
Frosting: Mix cream cheese, butter, vanilla, powdered sugar
and milk. Mix yvell and frost squares.

Kathy DoCono

Anita Bose

PEANUT BUTTER BARS
1 box powdered sugar
1 c. peanut butter

2 sticks butter
2 large Hershey bars

RAGGEDY TOP BARS

Melt butter over low heat. Stir in peanut butter. Remove from
heat and stir in powdered sugar. Spread in 8 x 8-inch pan. Melt chocolate and spread on top. Refrigerate 1 hour. Cut into bars.

1 c. butter, softened
1 c. firmly packed brown sugar

tegg
1 tsp. vanilla
1h lsp. sail
1 :Y4 c. unsifted flour
6 oz. pkg. butterscotch chips

ChsrCozadd

PUMPKIN BARS
2 c. sugar
1 c. oil

4 eggs
2 c. pumpkin
2 c. chopped nuts

1.fJ c. corn syrup
2 Tbsp. butter
1 tsp. vanilla
¥4 tsp. salt

2 c. flour
2 tsp. baking powder
1h tsp. baking soda
2 tsp. cinnamon

1 c. chopped nuts
1h c. corn flakes

In large bowl, combine butter, brown sugar, egg, 1 teaspoon
vanilla and Y2 teaspoon salt; beat until creamy. Gradually blend in
flour. Spread evenly into a 15 x 10 x l-inch baking pan. Bake 25 minutes in preheated oven,
Combine, over hot water (not boiling), the butterscotch chips,
syrup, butter, vanilla and salt. Heat until chips are melted and mixture is smooth. Stir in nuts and cornflakes. Spread on cookie base.
Bake 8 minutes. Cool slightly. Cut into 2 x l-inch bars. Makes about
75 bars.

Mix sugar, oil and eggs. Stir in pumpkin. Mix dry ingredients
well and stir into pumpkin mixture. Stir in nuts, if desired. Pour
into greased and floured 10 x 15-inch pan. Bake at 350° for 25
minutes.
Steven Bartlett

Rosemary Daniels

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

RICKETY UNCLES
3 c. raw quick-cooking oats
2fJ c. sugar
~ tep. salt

3/4 c. butter or margarine
1 tsp. vanilla ex1ract

Preheat oven to 350°. Lightly grease 9 x 13-inch pan. Bake 20 to
25 minutes or until golden.
Jean Bromley

Combine egg whites, granulated sugar, lemon juice and strawberries in a large bowl with mixer. Beat at low speed until mixture
begins to thicken (about 2 minutes). Then beat at high speed until
stiff peaks form (about 10 minutes). Fold in Cool Whip.
Spoon into pan over top of crust. Top with reserved crust
crumbs. Freeze for 6 hours or overnight. Delicious!
Note: You may also use 2 cups offresh strawberries.
Patti Fawver

RHUBARB BARS
1 c. flour
1 stick margarine
5 Tbsp. powdered sugar
2 eggs, beaten

THORN'S DELIGHT

1 '!1z c. sugar
Y4 c. flour
2 c. cut-up rhubarb
1/4 tsp. salt

Mix first 3 ingredients like pie crust. Pat in 13 x 9-inch pan.
Bake at 350° for 15 minutes. Mix next 5 ingredients and pour over
crust. Bake 35 to 40 minutes at 350°.
Norma Kane

SNICKERS COOKIE BARS
6 full size Snickers candy bars

1 '!1z sticks melted butter
1 c. brown sugar
11h tsp. vanilla
Y4 c. water
1 c. flour

1 % tsp. baking powder
'!1z tsp. salt
2 c. Quaker Quick oats
chips to tasle

In a big bowl put melted butter. Blend in brown sugar, vanilla
and water. In a small bowl, put flour, baking powder and salt. Mix
the dry ingredients into the wet ingredients thoroughly. Add oats
and chips. Bake in a 9 x 9-inch greased pan for 30 minutes or
until done.

1 large roll chocolate chip cookie

Mr. Thorn

dough

Spread cookie dough into ungreased 13 x 9-inch pan or cookie
sheet. Cut up candy bars into lfs to l/4-inch slices. Lay the candy bar
slices on top of the cookie dough to completely cover it. Bake at time
and temperature that the cookie recipe indicates. Cool and cut
into bars.
Diane Ruediger

FROSTY STRAWBERRY SQUARES
1 c. flour
Y4 c. packed brown sugar

1h c. chopped walnuts
'!1z c. melted butter

Stir together flour, brown sugar, walnuts and melted butter
and spread evenly in 13 x 9-inch pan. Bake at 350° for 20 minutes,
stirring occasionally. Remove from oven; cool. Sprinkle o/'3 of mixture
in bottom of same pan, reserving remaining mixture.
2 egg whites
3/4 c. granulated sugar
2 Tbsp.lemon juice

1 (10 oz.) pkg. partially thawed
strawberries
1 (14 oz.) container Cool Whip

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TOFFEE SQUARES
Y4lsp. sail
2 c. sifted flour
% lb. sweet chocolate, melted
'!1z c. chopped nuts

1 c. butler
1 c. brown sugar, packed
1 egg yolk
1 tsp. vanilla

Cream butter; add sugar gradually. Blend in egg yolk, vanilla,
salt and flour. Spread in greased 10 x 15 x l-inch pan or in a rectangle
about 10 x 15 inches on a greased cookie sheet. Bake at 350° for 20
minutes. Spread while hot with melted chocolate; sprinkle with
chopped nuts. Cool and cut into small squares. Makes about 6 dozen.
Karen Sakalowski

TOFFEE COOKIE SQUARES
3/4 c. butter or oleo
1 '!1z c. brown sugar
11f.! isp. vanilla
2 c. flour
nul meats

332392

¥4C. Crisco
1 egg
:Y4 tsp. salt
6 oz. semi-sweet chocolate chips

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CAKES, COOKIES & DESSERTS

Cream butter or oleo, brown sugar and egg. Stir in vanilla, salt
and flour. Pat mixture in an 11 x 15-inchjelly roll pan. Bake at 325°
for 15 to 20 minutes. Melt chocolate chips. Spread over top of the
baked mixture while warm. Sprinkle with nuts.
Mildred Williams

BROWNIES
1 c. butter or margarine
4 sq. baking chocolate
2 c. sugar
4eggs
2 tsp. vanilla

APPLE CAKE
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp.soda
11h c. Wesson oil

I
l

3 eggs
3 c. apples, cut-up
1 c. chopped nuts
1 isp. vanilla
1 tsp. cinnamon

i

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Mix together in order given. This batter will be very thick. May
need to mix by hand. Pour into greased and floured 9 x 13-inch pan.
Bake at 350° for 1 hour.

11h c. flour
1 tsp. baking powder
1 tsp. salt
1 c. chopped nuts

Toni Redlin

Melt butter and baking chocolate in a pan over low heat. Remove from heat and add sugar. Mix with wooden spoon. Add eggs,
one at a time, beating with fork. Add vanilla. Then add flour, baking
powder and salt. Mix thoroughly with wooden spoon. Add nuts, if
desired. Put dough in greased 9 x 13-inch pan. Bake 25 to 30 minutes
at 350°. CooL Frost if desired.
S. Grulich

UlTIMATE CHOCOLATE BROWNIE
:Y4C. cocoa
1h tsp. baking soda
2/3 c. butter or margarine, melted
and divided
1h c. boiling water
2 c. sugar

CAKES, COOKIES & DESSERTS

2 eggs
1 ¥.! c. ail-purpose flour
1 tsp. vanilla extract

APPLE CAKE
4 c. sliced Mcintosh apples
2 c. sugar
2 c. sifted flour
1 Y2 tsp. baking soda
1 tsp. salt

1 tsp. cinnamon
2 eggs, well beaten
:Y4 c. oil
2 tsp. vanilla extract
1 c. chopped walnuts

Preheat oven to 350°. Mix sliced apples with sugar and let set
for 10 minutes or more. Sift dry ingredients into separate bowl. Add
eggs, oil and vanilla to apple mixture; mix well. Stir chopped nuts
into apple mixture. Add dry ingredients and mix well. Pour into
greased 9 x 13-inch pan. Bake 45 to 50 minutes at 350°. Can serve
plain or top with whipped cream or ice cream.
Florence Siegmeier

Y4 tsp. salt
1 c. semi-sweet chocolate chip~>

Heat oven to 350°. Grease 9 x 13-inch or two square pans 8 x
8-inch. In medium bowl, combine cocoa and baking soda. Blend
in v., cup melted butter. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining l/3 cup melted butter; stir until
smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips.
Pour into prepared pans. Bake 35 to 40 minutes for rectangle
pan and 30 to 35 minutes for square pan or until brownie pulls away
from pan. Cool and frost with favorite frosting.

APPLE CAKE
1h c. margarine
2 eggs
2 c. sugar
Y41sp. salt
11sp. nutmeg

1 tsp. cinnamon
2 tsp. baking soda

2 c. flour
4 c. peeled and chopped apples
1 c. chopped nuts (optional)

Cream together margarine, eggs and sugar until light and
fluffY. Sift all dry ingredients and add to creamed mixture. Spread
apples and nuts on bottom of 9 x 13-inch baking pan. Pour batter
over apples. Bake at 350° for 45 to 50 minutes. Cool and serve with
whipped cream or ice cream.

Lynn Fosco
Doris Jeager

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

APPLE UPSIDE-DOWN CAKE

CARROT CAKE

Yz c. maraschino cherries
Yz c. walnuts
1 pkg. spice cake mix

3apples
1 c. apple cider
¥.I c. butter
1 c. brown sugar

Slice apples and simmer in cider for 5 minutes. Save 2 tablespoons juice and combine with butter and brown sugar in 13 x 9-inch
pan. Bake at 350° for 5 minutes to melt.
Stir and arrange apple slices, cherries and walnuts in pan. Mix
spice cake mix, using cider in place of water. Pour over apples and
bake 55 minutes. Cool15 minutes and invert.

Yzc. oil
2 c. sugar
3eggs
2 c. grated carrots
6 oz. can crushed pineapple and
juice

1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 c. chopped nuts
2 Yz c. flour

Frosting:
3 oz. pkg. cream cheese
Y4 stick margarine

I

1 egg yolk
1 c. powdered sugar

Pat Erickson

Mix cake ingredients well and bake in a greased 9 x 13-inch pan
at 350° for 50 to 60 minutes.
Frosting: Mix well.

BANANA SPLIT CAKE
2 c. graham cracker crumbs

Y4 c. butter
2 Tbap. sugar
2 c. powdered sugar

1 pkg. powdered dessert topping
1 pkg. frozen dessert topping
1 large can crushed pineapple
3 bananas

Jewell Grindley

CARROT CAKE
1 % c. vegetable oil
3 c. sugar
3 eggs
2 mp. vanilla
Yz mp. salt
1 % tsp. cinnamon

2 tsp. baking soda
3 c. flour
1 small can crushed pineapple with
juice
2 c. grated carrots
1% c. nuts

Mix oil and sugar. Add eggs, vanilla, salt, cinnamon, baking
soda and flour. Add pineapple with juice. Fold in carrots and nuts.
Pour in large cake pan, 9 x 13-inch. Bake at 350° for 60 minutes.
Frost with your favorite icing.
Jean Stanke

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MaryLou Roe

WHOLE WHEAT CARROT CAKE

2eggs

Cream butter, sugar and eggs until light and fluffY. Spread over
crumbs. Drain pineapple and spread over creamed mixture. Slice
bananas and place over pineapple.
Mix powdered topping according to directions. Beat in frozen
topping and spread over bananas. Cover with chopped nuts and
cherries. Refrigerate and serve. Serves 10 to 12 hungry people.

I

1 c. oil
1 c. sugar
1 c. brown sugar
4eggs
1 tsp. vanilla
1 c. flour
¥.I c. dry milk
1 c. wheat flour
1tsp. salt

1 tsp. baking soda
1 tsp. baking powder
2 lsp. cinnamon
Y8 lsp. allspice
Y8 tsp. cloves
3 c. grated carrots
1 c. chopped nuts
h c. raisins

Preheat oven to 350°. Grease 10-inch tube pan. Beat oil, sugars
and eggs well. Add vanilla. Stir in dry ingredients and mix well. Add
nuts and raisins. Pour into pan and bake 1 hour. Cool in pan 10 min·
utes. Remove and cool completely. Frost with cream cheese frosting.
Debbie Merkt

CHOCOLATE CHERRY CAKE
¥4 c. shortening
1 Yz c. sugar
1 Yz tsp. soda
Yz tsp. salt
1 :;.'4 c. sifted flour

332392

Y4 c. buttermilk
V4 c. cherry juice
2 sq. chocolate
4 oz. bottle maraschino cherries
nuts, if desired

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

Cream shortening and sugar. Add dry ingredients alternately
with buttermilk and cherry juice. Add chocolate, maraschino cherries and nuts. Grease 9 x 13-inch pan. Bake in 350° oven for Vz hour
or until done.
Bernice Ketterhagen

CHOCOLATE CHIP APPLESAUCE CAKE

Spray 9 x 13-inch pan with Pam. Put 1 package rolls on bottom
of pan and spread out. Beat cream cheese until creamy. Add egg yolk
and sugar. Beat until smooth; add vanilla. Spread over layer of rolls
in pan. Cover with remaining rolls in package.
Beat egg white slightly with fork and spread over the rolls.
Sprinkle Vz cup sugar over egg white. Add V4 cup chopped nuts. Bake
at 325° for 35 minutes or until crust is golden brown.
Joan Daniels

2 c. applesauce
1 1-2 tsp. baking soda
3 Tbsp. cocoa
2 Tbsp. sugar
1-2 c. chopped walnuts
6 oz. chocolate pieces

1-2c. oil
1 ~c. sugar
2 eggs, beaten
2 c. flour
1-2 tap. cinnamon
1-2 tsp. salt

Mix oil and sugar; beat in eggs. Stir in flour, cinnamon, salt,
applesauce, baking soda and cocoa. Pour mixture into a greased and
floured 13 x 9-inch pan. Sprinkle with remaining ingredients. Bake
at 350°for 30 to 40 minutes. Cover with foil if top becomes too brown.
May be topped with whipped cream, if desired.
Rosemary Daniels

CINNAMON NUT CAKE

DANISH LAYER CAKE
4 eggs, separated
1 c. sugar
3 Tbsp. water
1 Y2 Tbsp. cornstarch in a cup and
fill rest with flour

Beat yolks well. Add sugar gradually. Add cold water. Sift dry
ingredients· together and fold into egg mixture. Add lemon juice.
Fold this mixture into stiffiy beaten egg whites. Spoon into 2 (9-inch)
layer pans, greased well. Bake at 400° for 12 to 15 minutes. Cool
completely. Cut and layer with lemon pudding or custard or raspberry jam. Frost with whipped cream.
NancyBrey

2 eggs
2 tsp. baking powder
2 c. flour

1-2 c. butter
1 Y.! c. sugar
¥4c. milk

Cream sugar and butter; add eggs. Sift flour and baking powder
together; add alternately with milk to creamed mixture. Spread in 9
x 13-inch pan. Sprinkle with cinnamon and sugar mixture (about Vz
cup sugar and 1 Vz teaspoons of cinnamon) and chopped nuts. Bake
in 350° oven about 25 minutes or until toothpick comes out clean.
Serve warm or cold.

1 tsp. baking powder
Y4 tsp. salt
2 Tbsp. lemon juice

DUMP CAKE1 can cherry pie filling
1 can chunk pineapple, drained
yellow cake mix

1 c. butter, melted
1 c. pecans
1 c. coconut

Heat oven to 350°. Do not mix, just layer the ingredients in a 9
x 13-inch pan in the order listed. Bake for 45 minutes. Serve with

whipped cream. Good and easy!

Charlene Portzen, Salem, WI
Barb Bromley

CRESCENT ROLL CAKE
2 (8 oz.) pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. sugar

1 egg yolk
1 tsp. vanilla
1 egg white

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ECLAIR CAKE
1 box graham crackers
2 pkg. French vanilla instant
pudding

332392

3 c. milk
1 (9 oz.) Cool Whip

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CAKES, COOKIES & DESSERTS

Topping:
2 pkg. liquid chocolate
2 Tbsp. soft buner or margarine
2 Tbsp. white Karo syrup

3 Tbsp. milk
1tsp. vanilla
1 Yz c. powdered sugar

Grease 9 x 13-inch pan and line pan with graham crackers
(whole). Mix 2 packages instant pudding with milk. Add Cool Whip.
Pour half of this over mixture and pour the other half of pudding mix
on top.
Topping: Mix liquid chocolate, butter or margarine, Karo syrup, milk, vanilla and powdered sugar well. Add another layer of gra- ·
ham crackers. Pour chocolate mixture over and refrigerate for 24
hours.

-

CAKES, COOKIES & DESSERTS

HEATH BAR CAKE
2 c. flour
2 c. brown sugar
1h c. buner
1 egg
1 c. milk

Mix flour, brown sugar and butter and reserve 1 cup. Add egg,
milk, salt and vanilla. Put in 9 x 13-inch pan. Sprinkle with 1 cup of
the first mixture, nuts and Heath bars. Bake at 350° for 45 minutes.
Cut and serve.
Josie Wienke

HEATH BAR CAKE

Marion Schultz

1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 jar Mrs. Richards bunerscotch
caramel fudge topping

FRUIT COCKTAIL CAKE
1tsp. salt
1tsp. soda
11arge can fruit cocktail, drained

2 c. flour
2 c. sugar
2eggs

1tap.aalt
1 tap. vanilla
1h c. nuts
6 Heath bars, chopped fine

Sift flour. Add other dry ingredients. Beat eggs until foamy
and add to dry ingredients. Add fruit cocktail. Mix well. Pour into 9
x 13-inch greased pan. Bake 30 minutes at 350°.

1 small Cool Whip
6 Heath candy bars, crushed

Bake cake according to directions on package. Poke holes
(about the size of chop sticks) all over cake while hot (directly out of
oven). Mix condensed milk and topping and pour over hot cake. Let
cool completely and frost with Cool Whip and top with crushed candy
bars. Bake in 13 x 9-inch pan. Enjoy!
C.B.

BevSchoen

HO HO CAKE
GOOEY BUTTER CAKE
1 box cake mix (Dromedary pound
cake)
1 stick butter, melted
2eggs
8 oz. cream cheese, softened

2 eggs
1 (1 lb.) box powdered sugar (save 1

1 chocolate cake mix
2 (5 oz.) cans evaporated milk
2 sticks margarine
11h c. shortening

11h c. sugar
4tsp. vanilla
16 oz. can chocolate frosting

c.)

1h c. chopped pecans

Combine ingredients for cake mix. Spread in 9 x 13-inch pan.
Mix cream cheese mixture and spread on top of cake mixture. Bake
at 350° for 30 to 35 minutes. Sprinkle with powdered sugar from
reserved cup while warm.

Prepare cake mix according to package directions, using an 11
x 15-inch pan, greased. Bake until done, about 20 minutes; cool.
Mix milk, margarine, shortening, sugar and vanilla. Beat 15
minutes until smooth. Chill, then spread on cake.
Heat canned frosting in microwave for 1 minute or less to make
it spreadable. It should be thin enough to pour onto the cake and
spread easily.

Arlene Santiago

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Joan Daniels
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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

ICEBOX CAKE
chocolate cake mix
2 (5 oz.) cans evaporated milk
3¥.1 c. bufler

1 Y2 c. sugar
4 tsp. vanilla
16 oz. can chocolate frosting

Prepare cake mix according to package. Grease 9 x 13-inch pan
and bake according to directions on cake box. Cool cake.
Mix milk, butter, sugar and vanilla. Beat 15 minutes or until
smooth. Spread on cake. Heat can of frosting in microwave until
thin enough to pour on cake and spread easily, about 1 minute. Refrigerate about 3 to 4 hours until firm.
Grace C. Brun

Mix dry ingredients and add water, eggs and oil. Beat until
smooth. Bake in greased pan at 350o for 25 minutes. Remove from
oven and gently pierce cake through to bottom. Blend lemon juice
and sugar together. Pour a glaze over cake while warm. When cool,
sprinkle with more powdered sugar.
Note: Light cake mix and Egg Beaters can be substituted, etc.
Mrs. Cloyd Porter

DOUBLE LEMON STREUSEL CAKE
Y4 c. sugar
8 oz. softened cream cheese
1 Tbsp. lemon juice
¥.! c. chopped nuts

1 pkg. Pillsbury lemon cake mix
c. margarine
¥4c. milk
2 eggs
1,7

LAZV DASIY CAKE-DESSERT
¥.!c. milk
1 Tbsp. butter
2 eggs
1 c. sugar

1 c. flour
1 tsp. baking powder
1 tsp. vanilla
Y41Sp. nit

Heat oven to 350°. Grease and flour cake pan. Cut margarine
into cake mix until crumbly. Reserve 1 cup for the top. Add milk and
eggs to remaining cake mix. Beat 2 minutes at high speed. Pour batter into pan.
Combine cheese, sugar and lemon juice; beat until smooth.
Drop into cake batter by teaspoonfuls. Spread to edge of pan. Add
chopped nuts to reserved cake mix. Sprinkle over the top. Bake 30 to
40 minutes. Store in refrigerator.

Frosting:
% c. brown sugar

¥.1 c. melted butter

2 Tbsp. cream or milk
¥.! c. coconut

Put milk and butter to heat on low. Beat eggs until light and
foamy. Add sugar. Beat. Sift together flour, baking powder and salt.
Add milk mixture and vanilla and mix. Pour into 8 x 8 x 2-inch
greased pan. Bake at 350° for 25 to 30 minutes.
Frost with frosting mixture, spreading on the cooled cake. Return to oven until frosting caramelizes.
Robin Birkholz

LEMON CAKE
1 pkg. lemon cake mix
1 pkg. lemon Jell-0
¥4c. water

4 eggs
¥4c. oil

Glaze:
¥.! c. lemon juice

Mildred Williams

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MANDARIN CAKE DESSERT
1 yellow or white cake mix

1 can drained mandarin oranges

Frosting:
1 can crushed pineapple
1 small pkg. vanilla pudding

8 oz. Cool Whip

Mix cake as directed. Spray Pam on cake pan and spread mandarin oranges over bottom. Spread cake mi.x over top and bake as
directed. When cool, frost with pineapple mixed with pudding and
Cool Whip. Refrigerate.

2 c. powdered sugar

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Deloris Hartnell

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

OATMEAl CAKE
1 Y4 c. boiling water
1 c. Quick oats
1h c. solid shortening
1 c. white sugar
1 c. brown sug1d
2 eggs
1 tsp. cinnamon

Toast bread slice; butter it. Spread strawberry concoction of
your choice before toast gets cold. Dollop with whipped cream.
Enjoy.

1h tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
11h c. flour
1 tsp. baking soda
1 tsp. baking powder

Other fruits may be substituted. Great for Sunday breakfast.
Homemade bread makes it fantastic!
Carol Flaningam

POPPY SEED CAKE

Icing:

1 box yellow cake mix
1 pkg. instant coconut pudding
1h c. oil
4eggs

1 c. nuts
Y4 c. canned milk
1 tsp. vanilla

6 Tbsp. melted butter
2h c. brown sugar
1 c. coconut

Pour boiling water over oats; let stand 20 minutes. Cream
together shortening, sugars, eggs, cinnamon, salt, nutmeg and vanilla. Add oat mixture, flour, baking soda and baking powder. Mix
thoroughly. Bake in greased and floured 13 x 9-inch pan at 350° for
30 to 35 minutes.
Icing: Mix and pour over cake as soon as it is done. Put under
broiler for 2 minutes or until brown.
Sharon Blackman

1 stick margarine
1 c. brown sugar

3 tubes buttermilk biscuits

1 tsp. cinnamon
1h c. sugar

Cut biscuits into quarters. Mix sugar and cinnamon in plastic
bag. Add biscuits and shake until coated. Place in 2 (8-inch) round
cake pans.
In saucepan, melt margarine and brown sugar; boill minute.
Pour over biscuits. Bake at 350° for 15 minutes. CoollO minutes and
invert onto plate.
Debbie Beaty

POOR MAN'S SHORTCAKE
bread (for toasting)
strawberry preserves or fresh
strawberries with sauce or too
thin homemade strawberry freezer
jam

butter or margarine
Cool Whip or real whipped cream

I

Mix all ingredients together and blend well. Pour into 2 loaf
pans and bake at 350° for 45 to 50 minutes.
Doris Anderson

2 c. sugar
1 Y4 c. butter
4 eggs

r

POUND CAKE
1 c. milk
1 (8 oz.) pkg. cream cheese

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1 tsp. vanilla, lemon or almond

3 c. self-rising flour, sifted

PINCH-ME CAKE

!

1 c. boiling water
1h c. poppy seed
2 tsp. almond extract

flavoring

Cream together butter, cream cheese and sugar in a large bowl
until smooth and fluffy. Beat eggs in, one at a time; add vanilla. Mix
together dry ingredients and add alternately with milk to creamed
mixture. Grease loaf pan and pour in batter. Bake 1 hour and 5 minutes or until done at 350°.
May Thompson

POUND CAKE
11h c. sugar
1 large pkg. cream cheese
11h sticks butter
11h lsp. vanilla

4eggs

2 c. cake flour
11h tsp. baking powder

Preheat oven to 325°. Mix all dry ingredients, then add rest of
ingredients. Pour batter into lightly greased and floured loaf pan.
Bake for approximately 1 Vz hours. Cool for 5 minutes. Before
removing from pan, sprinkle with confectioners sugar.
Debbie Camosy

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

PUMPKIN CAKE ROLL

Combine cake mix, butter and 1 egg for crust. Press into 13 x
9-inch pan. Mix pie filling, condensed milk, 2 eggs and spice. Pour
over crust. To reserved cake mix, add l/4 cup brown sugar, ¥4 cup
white sugar and l/4 cup butter. Sprinkle on top. Bake at 375° for 40
minutes. Serve with whipped topping.

1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
¥.! tsp. nutmeg
¥.! tsp. salt
1 c. chopped walnuts

3 eggs
1 c. sugar
2fJ c. pumpkin
2 Tbsp. milk
1 tsp. lemon juice
:y,. c. flour

Bea Phillips

Filling:
1tsp. milk

8 oz. cream cheese

1 c. powdered sugar
4 ibsp. butter

Y4 c. chopped nuts

RHUBARB CAKE

1 tsp. vanilla

Beat eggs at high speed for 5 minutes. Gradually add and beat
in sugar. Stir in pumpkin, milk and lemon juice. Stir together flour
and spices and add to first mixture. Spread into buttered and floured
15 x 10 x l-inch jellyroll pan. Top with nuts. Bake at 375° for 15
minutes.
Turn out on towel sprinkled with powdered sugar. Starting at
narrow end, roll towel and cake together. Cool to room temperature.
Unroll and add filling.
Filling: Beat until smooth and spread over cake roll. Chill
1 hour.
Marge Carlson

PUMPKIN CAKE

1 ¥.! c. diced rhubarb
2 c. flour
1 ¥.! c. sugar
1 tsp. baking soda
1 tsp. cinnamon

¥.!c. oil
1egg
1 c. sour milk
1 tsp. vanilla
¥.!c. sugar

3 c. flour

1 Tbsp. baking powder
1 Tbsp. soda
1 Tbsp. cinnamon

~·

Topping:
Y4 c. white sugar
¥.! c. chopped walnuts

1 tsp. cinnamon

i,

Mix rhubarb with liz cup sugar; set aside. Sift together flour,
sugar, soda and cinnamon. Mix and add to the flour mixture, the oil,
egg, sour milk and vanilla. Add rhubarb and sugar and mix. Pour
into greased and floured 9 x 13-inch pan. Sprinkle with topping evenly over cake batter. Bake at 325° for 50 minutes. Serve with whipped
cream or ice cream.

sprinkle of nutmeg
1 large can pumpkin

3 c. sugar

I

II

i

Lorraine Schutz

4 eggs

1 1-2 c. oil

SMALL FUDGE CAKE

Sift dry ingredients together. Add oil and pumpkin and slightly
beaten eggs. Pour into a greased 9 x 13-inch baking pan and bake at
350° for 40 minutes.
PatMo"al!

PUMPKIN PIE CAKE
1 box yellow cake mix (reserve 1 c.)
¥.! stick butter
1egg
30 oz. can pumpkin pie mix

5 oz. sweetened condensed milk
2 eggs
1 tsp. pumpkin pie spice

1 c. sugar
2 Tbsp. butter
1egg
1 c. flour
Y4 c. buttermilk

2 sq. Baker's chocolate
¥4 c. water
1 tsp. baking soda
1 tsp. vanilla

Cream together sugar and butter; beat in egg. Add dry ingredients alternately with buttermilk and water. Melt chocolate and mix
with other mixture. Add vanilla and put mixture into 8 x 8-inch pan
(greased and floured). Bake at 350° for 40 to 45 minutes.
Marge Carlson

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

STIR CRAZV CAKE
2 ¥.l c. all-purpose flour
1 ¥.l c. sugar
¥.l c. cocoa
2 tsp. soda
¥.l tsp. salt
2fJ c. cooking oil

Mix all ingredients together until well blended. Pour into
greased and floured cake pans. Makes one large sheet cake pan or 3
(8-inch)round. Bake at 350° until cake pulls away from side of pan.

2 Tbsp. vinegar
2 Tbsp. vanilla
2 c. cold coffee or cold water
Y4C. sugar
¥.lisp. cinnamon

Anita M. Mills

WACKY CAKE

Put flour, ll/2 cups sugar, cocoa, soda and salt into an ungreased
13 x 9 x 2-inch metal baking pan. Stir with fork to mix. Form 3 wells
in flour mixture. Pour oil into one well, vinegar in one and vanilla in
one. Pour cold coffee (or water) over all ingredients and stir with fork
until well mixed. Do not beat.
Combine remaining sugar and cinnamon; sprinkle over batter.
Bake in 350° oven for 35 to 40 minutes.

3 c. flour
2 c. sugar
6 Tbsp. cocoa powder
2 tsp. baking soda
1 tsp.salt

2 Tbsp. vinegar

%c. cooking oil
2tsp. vanilla
2 c. water

Put all ingredients into a mixing bowl. Mix at medium speed
until smooth. Pour into ungreased 13 x 9 x 2-inch pan. Bake at 350°
for 25 to 30 minutes.

Dawn Brandes
Theresa Ruediger

SUSIEaQ CREAM CAKE
devil's food cake mix

CHERRY CHEESECAKES

1 can chocolate fudge frosting

Cream Filling:
1 c. white Crisco
:Y4 c. granulated sugar
\7 c. evaporated milk

1 tsp. vanilla
\7 tsp. salt

1 c. vanilla wafer crumbs
3 Tbsp. butter, melted
1 (8 oz.) cream cheese, softened
%c. whit~ sugar

Beat together cream cheese, sugar, egg, lemon juice and vanilla;
spoon into papers. Bake in 375° oven for 15 minutes; cool. Spoon
cherry filling on top. Chill thoroughly. Enjoy!
Fran Kunkel

CHOCOLATE CHEESECAKE

Sue Williams

4 c. flour
11f.! tsp. salt
2 2fJ c. sugar
2 tsp. soda
2 2fJ tsp. vanilla

:Y4C. cocoa
2 2fJ tsp. vinegar
2 2fJ c. cold water
1 c. oil

1 egg
2 tsp. lemon juice
¥.! lsp. vanilla
cherry filling

Combine vanilla wafer crumbs with melted butter. Line 12
muffin tin with paper and put 1 tablespoon of crumbs on each paper
and press firmly.

Prepare the cake mix according to the box directions. Pour the
batter into 2 (8or 9-inch) round cake pans. Bake until done. Remove
cake from pans. Cool. Cut layers in half.
Prepare the cream filling by beating the ingredients for 10 minutes. Spread the cream filling between the layers and frost the cake
with the fudge frosting.

WHACKY CAKE

I;
r

3 (8 oz.) cream cheese, softened
2 slightly beaten eggs
¥.!c. sugar

1 tsp. vanilla
¥.! c. chocolate chips
1 graham cracker crust

Blend cream cheese, eggs, sugar and vanilla. Melt chocolate
chips in microwave or double boiler. Blend into cream cheese mixture. Pour into crust and bake at 325° for 30 minutes or until center
looks done. Cool.
Barb Zakowski

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

CHOCOLATE CREAM CHEESE CAKE
6 oz. softened cream cheese
~ c. soft butter
1 tsp. vanilla
6 111 c. powdered sugar
¥.! c. milk, at room temperature
4 sq. chocolate, melted and cool
4 Tbsp. butler (soft)

3 eggs
2 Y4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Y4C. milk

Linda Duttweiler

Preheat oven to 350°. Cream together cream cheese and Vz cup
soft butter; add vanilla. Alternating, beat in sugar and Va cup milk;
blend in chocolate. Remove 2 cups of mixture for frosting. Now in
remaining mixture, cream together 4 tablespoons butter and eggs
alternating with flour, baking powder, baking soda, salt and 1 ¥4
cups milk.
Pour into 2 greased and floured 9-inch pans and bake at 350° for
30 minutes (check with pick). CoollO minutes in pans. Remove. Remove frosting from refrigerator 15 minutes before frosting cake.
Store cake in refrigerator.
Victoria L Gay

LIME CHEESE CAKE
1 (3 oz.) regular lime Jell-0
2 (8 oz.) pkg. cream cheese
111 c. sugar

juice and vanilla until light and fluffY. Fill liner % full with cheese
mixture. Bake in preheated oven at 375° for 12 to 20 minutes. Top
each with spoonful of cherry filling and sprinkle with nuts. Chill.
Two ounces of melted chocolate may be added for chocolate
cheesecake. Melt; cool a little and add to creamed mixture.

small Cool Whip
graham cracker crust

Dissolve Jell-0 in 2 cups boiling water. Set aside to cool. Beat
2 packages cream cheese (at room temperature). Add sugar. Add
cooled Jell-0. Fold mixture and Cool Whip together. Put into graham cracker crust and refrigerate overnight.

WASHINGTON CHEESECAKE
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. melted margarine
3 (8 oz.) pkg. Philadelphia cream
cheese
¥• c. sugar

2 Tbsp. flour
3eggs
2Tbsp. milk
11sp. vanilla
1 (21 oz.) can cherry pie filling

Combine crumbs, sugar and margarine; press into bottom of
9-inch spring-form pan. Bake at 350° for 10 minutes. Remove from
oven and increase oven to 450°.
Combine softened cream cheese, sugar and flour; mix at medium speed until well blended. Add eggs, one at a time, mixing well
after each egg. Blend in milk and vanilla. Pour mixture over crust;
bake at450° for 10 minutes. Reduce oven temperature to 250°. Continue baking 25 to 30 minutes.
Loosen cake from rim of pan. Cool before removing rim of pan.
Chill. Before serving, top with cherry filling. This is a very tasty
cheesecake.
Sandie Anderson

APPLE COFFEE CAKE

Marge Carlson

2 c. Bisquick

MINI CHEESECAKES
24 cupcake liners
24 vanilla wafers
2 (8 oz.) pkg. softened cream
cheese
¥4C. sugar

2 eggs
1 Tbsp. lemon juice
1 tsp. vanilla
1 can cherry pie filling
111 c. nuts (optional)

Line cupcake pans with liners and place vanilla wafer in the bottom of each. In a small bowl, beat cream cheese, sugar, eggs, lemon
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~c. waier or milk
1 c. finely chopped apple

2 Tbsp. sugar

1egg

Topping:
%c. sugar
2 Tbsp. Bisquick

2 lsp. ground cinnamon
2 Tbsp. firm margarine or butter

Heat oven to 400°. Grease round layer pan, 9 x 1 ¥2-inch, or
square, 8 x 8 x 2-inch.
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CAKES, COOKIES !It DESSERTS
CAKES, COOKIES & DESSERTS

Prepare topping. Mix topping ingredients until crumbly.
Mix baking mix, sugar, egg and water; beat vigorously 30 seconds. Stir in apple. Spread batter in pan; sprinkle with topping.
Bake until wooden pick inserted in center comes out clean, 20 to 25
minutes. Refrigerate any remaining coffee cake. Yields 8 servings.
Martha Storner

baking mix

~

1 ~c. applesauce
hgg

1 tsp. vanilla
2 Tbsp. soft butter

¥.s c. sugar
tsp. cinnamon

1 c. packed brown sugar
Y4 c. margarine or butter, softened
1 egg
21.1 c. applesauce
2 ~ c. Bisquick

V4 c. flour
2 tsp. ground cinnamon or allspice
1 c. raisins
21.1 c. chopped nuts

Heat oven to 375°. Mix brown sugar, margarine and egg. Stir in
remaining ingredients. Drop dough by teaspoonfuls onto ungreased
cookie sheet. Bake until light brown, 10 to 12 minutes. Immediately
remove from cookie sheets; cool slightly. Frost if desired. Yields
about 1 dozen cookies.

APPLESAUCE COFFEE CAKE
1 ~c. buttermilk
~c. Quick oats

APPLESAUCE COOKIES

Joyce Meitz

Topping:

BOILED COOKIES

¥.s c. quick oats
¥.s c. chopped nuts

Y4 tsp. cinnamon

2 c. sugar

2 Tbsp. soft butter

Y4ib. margarine
milk
~ c. peanut butter

~c.

2 Tbsp. brown sugar

Preheat oven to 350°. Grease 8-inch round pan. Combine baking mix, oats, 3/4 cup applesauce, sugar, cinnamon, egg, vanilla and
butter. Stir vigorously for 1 minute. Bake 30 to 35 minutes. Spread
with other 3/4 cup applesauce. Sprinkle with topping. Broil 5 inches
from heat for 3 minutes. Serve warm or cooL

cocoa
1 tsp. vanilla .
2 ~ c. Cluick oatmeal

~c.

~:-

Boil together sugar, cocoa, butter and milk for three minutes
after mixture comes to a rolling boil. Remove from heat and add
vanilla, peanut butter and oatmeal. Drop by teaspoon on wax paper.
Note: If the recipe is doubled, boil for five minutes.

Carolyn Vallner
Anita M. Mills

PECAN

UPSIDE~DOWN

1 c. chopped pecans
c. Karo (light or dark) corn syrup
2 Tbsp. margarine or butter,
softened
2 c. Bisquick baking mix
~

COFFEE CAKE

sugar
milk
1 tsp. vanilla
~ tsp. ground cinnamon
1egg
~c.

~c.

Mix pecans, corn syrup and margarine in ungreased, round pan,
9 x 1 1/2-inch; spread to cover bottom of pan. Mix remaining ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about
30 minutes. Run knife around edge of pan to loosen. Immediately
invert on heatproof serving plate.

I'
i'

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GRANDMA'S CRUNCHY CHOCOLATE CHIP COOKIES
1 c. margarine
1 c. brown sugar
1 Tbsp. milk
1 c. oil
3 tsp. baking soda
1 c. corn flakes
1 (12 oz.) pkg. chocolate chips
1 c. coconut

1 c. sugar
hgg
21sp. vanilla
~ tsp. salt
3 ~c. flour

1 c. oatmeal
1 c. nuts

Mix margarine and sugars together. Add egg, milk, vanilla, oil,
salt and soda. Add flour, corn flakes cereal and oatmeaL Add
remaining ingredients. Drop onto an ungreased cookie sheet. Bake
at 350° for 12 minutes. Makes about 7 dozen cookies.

Delores Weddel
Mildred Williams

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CAKES, COOKIES & DESSERTS
CAKES, COOKIES & DESSERTS

$400 CHOCOLATE CHIP COOKIES
1 lb. butter
2 tsp. vanilla
2 c. sugar
2 c. brown sugar
4eggs
4 c. flour

CHRISTMAS CRESCENT COOKIES

5 c. oatmeal, ground
2 tsp. baking soda
1 tsp. salt
24 oz.. chocolate chips
S oz.. chocolate bar, grated
3 c. chopped nuts

Cream butter, sugar and brown sugar together. Add eggs and
vanilla. Sift and add flour, ground oatmeal, soda and salt. Mix well.
Grate chocolate bar into mix. Add chocolate chips and chopped nuts.
Place golf ball size mounds 2 inches apart on ungreased cookie sheet.
Preheat oven to 375°. Bake cookies for 6 to 8 minutes or until light
brown. Makes 6 dozen cookies.

¥z lb. butter

5 Tbsp. sugar
2 tsp. vanilla
1 Tbsp. water

2 c. flour
2 c. chopped pecans

¥z tsp. salt

'

Cream butter, sugar, vanilla and water. Sift flour and salt
together; stir into mixture. Add pecans and mix thoroughly. Using
portions about the size of small walnuts, roll into crescent-shaped
cookies. Bake in 325° oven about 20 minutes on ungreased cookie
sheet. While still warm, roll in powdered sugar.

'I

'

Charlene Portzen, Salem, WI

Lauren Kusch

CRUNCHY COOKIES
CHOCOLATE CHIP OATMEAL COOKIES
:Yu:. brown sugar
:Yc c. white sugar
1 c. shortening
2 eggs
1 tsp. vanilla

1 ¥z c. flour
1 tip. soda (in a little hot water)
1 c. chocolate chips
¥z tsp. salt

Cream sugars and shortening. Add eggs, vanilla and soda. Mix
dry ingredients and add to sugars. Mix well and add chocolate chips.
Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.

1 c. margarine
1 c. sugar
1 c. brown sugar
1egg
1 Tbsp. milk
¥z tsp. sail

1 c. vegetable oil
31h c. flour
3 tsp. baking soda
1 c. crushed corn flakes
1 c. oatmeal
1 (12 oz.) pkg. chocolate chips

Mix first 7 ingredients together in order given. Mix together
flour and baking soda, then add to first 7 ingredients. Add corn
flakes, oatmeal and chocolate chips. Drop on cookie sheet. Bake at
350° for 10 minutes.

Karen Sakalowski

Dawn Brandes

COWBOY COOKIES
1 c. shortening
1 c. white sugar
1 c. brown sugar
2eggs
1 tsp. soda
¥z tap. baking powder

GARBAGE COOKIES

2 c. oatmeal
2 ¥z c. flour
1 tsp. vanilla

2 c. crushed graham crackers
1 stick butter or margarine
1 c. chocolate chips
1 c. butterscotch chips

1h tsp. salt
1 c. chocolate chips

Mix first three ingredients, then eggs and dry ingredients and
last, vanilla and chocolate chips. Drop on cookie sheet by teaspoon.
Bake at 350° for about 8 minutes.

'

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~

'.

1 c. chopped nuts
1 c. coconut
1 can sweetened condensed milk

Melt butter in a 9 x 13-inch cake pan. MIX m crushed graham
crackers to form a crust. Mix chips and nuts and spread over crust.
Sprinkle coconut over the top and pour condensed milk evenly over
the top, covering completely. Bake at 400° for 20 minutes or until
light brown. Let cool.

Deloris Hartnell
Dana Sampson

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CAKES, COOKIES & DESSERTS

NO BAKE COOKIES
3 c. quick-cooking oatmeal
1 c. peanut butter
2 c. sugar

Combine sugar, margarine, milk, cocoa and salt in a large pot.
Bring to a rolling boil and boil for 5 minutes. Remove from heat. Stir
in oats, vanilla and nuts. Drop by teaspoonfuls on waxed paper
and cool.

3 Tb sp. cocoa
Y41b. margarine
\-2 c. milk

Measure oatmeal and peanut butter and set aside. Mix sugar,
cocoa, margarine and milk well in a heavy, large cooking pot. Bring
to a boil for 45 seconds. Add oatmeal and peanut butter. Mix well
and drop by teaspoonfuls on waxed paper on a cookie sheet. Cool.
Stacy Wienke Terhune
CSI1980 Graduate

NOMBAKE CEREAL COOKIES
\-2 c. brown sugar
~ c. light corn syrup
1 tsp. vanilla

o/4 c. peanut butter
3 c. corn flakes
1 c. flaked coconut

Combine brown sugar and corn syrup in saucepan and heat to
boiling. Stir in vanilla and peanut butter. Mix until smooth. Stir in
corn flakes and coconut. Drop by spoon onto waxed paper.

1 lb. box powdered sugar
3 c. Rice Krispies
18 oz. crunchy peanut butter
~ c. oleo, melted

2 oz. paraffin wax
\-2 lb. Hershey's chocolate
1 (6 oz.) pk.g. chocolate chips

Pour melted oleo over first 3 ingredients; mix with hands and
form small balls.
In a double boiler, melt wax, Hershey's chocolate and chocolate
chips. Using fork, put balls, 2 or 3 at a time, in melted chocolate mixture. Completely cover ball with chocolate. Lift up and place on wax
paper. Cool and store in refrigerator. Makes 9 dozen cookies.

~

Melissa Ward

KOLACKY COOKIES
1 c. butter
8 oz. pkg. cream cheese
1 Tbsp. milk
1 Tbsp. sugar

1 egg yolk, beaten
1 ~c. flour
\-2 tsp. baking powder
1 can Solo filling

Cream together butter, cream cheese, milk and sugar. Add beaten egg yolk. Sift flour and baking powder together. Add to creamed
mixture and blend well. Refrigerate 4 hours or overnight. Roll or pat
dough on well floured surface to ¥4 inch thickness. Cut into 2-inch
rounds. Place on ungreased cookie sheet. Make depression in center
with thumb. Fill with 1 teaspoon of filling. Bake at 400° for 10 to 15
minutes. Spr~nkle with powdered sugar.
Karen Hebert

Jean Bartlett

"NO BAKE" CHOCOLATE DIPPED COOKIES

~·

SOFT MOLASSES COOKIES
2 c. flour
~c. sugar
~ c. shortening
\-2 c. molasses
1egg

21sp. baking soda
1 tsp. cinnamon
Y4 tsp. salt
Y3 c. cold water

Preheat oven to 400°. Grease cookie sheets. In large bowl, with
mixer at medium speed, beat all ingredients until well mixed. Drop
by tablespoon 2 inches apart onto cookie sheets. Bake 8 minutes or
until top springs back when lightly pressed with finger. Remove and
cool. Frost with Browned Butter Icing, if desired.
Debbie Merkt

Gladys Benkstein

OATMEAL CINNAMON COOKIES
NO-BAKE CHOCOLATE FUDGE COOKIES
2 c. sugar
1 stick margarine
¥.!c. milk
6 Tbsp. cocoa

h tsp. salt
3 c. auick oats
1 tsp. vanilla
\-2 c. nuts or coconut

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2 sticks butter or margarine
2 c. sugar
2 eggs
1 Tbsp. molasses
2 tsp. vanilla
2 c. flour

332392

2 tsp. cinnamon
1 ~ tsp. baking soda
2 c. Quick oals
2f.! c. raisins
1 c. chopped nuts
~ c. chocolate pieces

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

Cream butter and sugar. Add eggs, molasses and vanilla. Combine flour, cinnamon and soda; gradually add to creamed mixture.
Stir in oats, raisins, nuts and chocolate pieces. Drop by teaspoon onto
ungreased cookie sheet. Bake at 350° for 12 minutes or until lightly
brown. Makes 6 dozen.

remaining ingredients and mix well by hand. Drop by teaspoon onto
a greased cookie sheet and bake at 350o for 10 to 12 minutes.

SUGAR COOKIES

Donna Craven

1 c. powdered sugar
1 c. butter or oleo
1 c. granulated sugar
1h tsp. salt
2 eggs

"PEANUT BUTTER COOKIES"
l-2 c. bi!ICuii mix
1 c. sugar
1 c. peanut butter

Y4 c. melted margarine
Y4 c. hot water

Measure first three ingredients into bowl. Cut into peanut butter. Blend in margarine and water until well mixed. Drop by teaspoonful onto ungreased cookie sheets. Flatten with fork. Bake at
375° for 10 minutes. Yields 60 cookies.
Darla M. Miller

2eggs
2 c. flour {all-purpose)

¥.l bp. salt

1 tsp. cream of tartar
1 c. cooking oil
1 tsp. soda
5 c. flour

Cream together powdered sugar, butter or oleo, granulated sugar and salt. Add the remaining ingredients and mix well. Drop by
rounded teaspoonfuls on an ungreased cookie sheet. Flatten with a
sugared glass and crisscross with a fork. Bake at 350° for 10 to 12
minutes. Makes about 6 dozen cookies.
Variations: Add one of the following: 1 cup chopped nuts,
almond flavoring, anise flavoring, chocolate chips or "whatever
might strike your fancy".
Mildred Williams

1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
3 c. oatmeal
¥.l c. nuts
1 c. coconut

l

1 3/4 c. flour
Y4tsp. baking powder
1 pkg. (4 serving size) sugar-free
Jeil-0 (any flavor)

Pearl Wienke

RANGER COOKIES
1 c. brown sugar

1 c. shortening
2eggs
2 c. flour
¥.l tsp. baking powder

1 tsp. baking soda
l-2 tsp. salt
1 c. coconut
1 tsp. vanilla
2 c. oatmeal
2 c. Wheaties or corn flakes

Cream together sugars, shortening and eggs. Sift together
flour, baking powder, soda and salt. Add to creamed mixture. Add

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SUGAR-FREE COOKIES

Mix ingredients in the order listed. Drop on ungreased cookie
sheet. Bake at 375° for 8 minutes.

1 c. sugar

J

2 tsp. vanilla

PRIDE OF IOWA COOKIES
1 c. brown sugar
1 c. white sugar
1 c. shortening

~

r

Nilah Woodford

3/4 c. margarine
1egg
1 tsp. vanilla

I.

!

Cream margarine and Jell-0. Beat in egg and vanilla. Add flour
and baking powder. Roll out on floured board. Put on ungreased pan
and bake at 400° for 8 minutes.
Easy recipe. I add 1 teaspoon lemon flavoring to lemon Jell-0.
Good for diabetics.
Alyce Kolloch

SUGAR COOKIES
1 c. sugar
1h c. butter
1h c. butter or Crisco
1egg
1 Tbsp. vinegar

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1 tsp. vanilla
21h c. flour
1h tsp. soda
pinch of salt

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CAKES, COOKIES I. DESSERTS
CAKES, COOKIES & DESSERTS

Cream 1st 3 ingredients. Add egg, vinegar and vanilla. Beat
until smooth. Add flour, soda and salt; blend well. Roll in balls. Flatten with glass dipped in sugar on cookie sheet. Bake at 350° for 8 to
10 minutes.
Debbie Nutting

OLD fASHIONED SUGAR COOKIES
1 c. white sugar
1 c. brown sugar
1 c. oleo or butter
1 c. vegetable oil
1 tsp. vanilla

ORIGINAL TOLL HOUSE COOKIES
1 c. butter or margarine
o/4 c. brown sugar
o/4 c. sugar
2 eggs
11sp. baking soda

2 Y4 c. flour
1 tsp. salt
1 tsp. vanilla
1 c. chopped nuts
6 oz. pkg. chocolate chips

Cream butter, brown sugar, sugar and eggs (beaten whole).
Dissolve baking soda in 1 teaspoon hot water and mix alternately
with flour and salt mixture. Add vanilla, nuts and chocolate chips.
Drop by halfteaspoons on a greased cookie sheet. Bake 10 to 12 minutes in a 375° oven. Makes 100 cookies.

2eggs
4 c. flour
1 tsp. soda

1 tsp. cream of tartar

¥.! to :Y4 c. coconut (optional)
Leona Smith

Cream butter, oil and sugar. Add vanilla. Add flour, soda,
cream of tartar and coconut. Mix until blended. Roll into balls the
size of walnuts. Press down with a fork and roll in sugar. Bake at
350° for 10 to 12 minutes. Yields 6 dozen.
Rosemary Daniels

1 tsp. vanilla
2 o/4 c. flour
1h tsp. baking powder
1h tsp. baking soda

Mix ingredients. Grease cookie sheet and drop by teaspoon on
sheet. Bake in 400° oven for 10 minutes.

KATE'S SPRITZ COOKIES
21h c. flour
1h tsp. baking powder
Y4tsp. salt

Combine butter and sugar. Add egg and extract and mix well.
Stir in flour, baking powder and salt. Do not chill dough.
Pack dough into cookie press and press out shapes on ungreased
cookie sheet. Bake in 400° oven for 6 to 8 minutes.
Katie De Ridder

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SEX DESSERT

1 box yellow cake mix with pudding

1 large instant vanilla pudding
8 oz. Cool Whip
~c. chopped nuts

1 (16 oz.) can crushed pineapple,

undrained
1 c. sugar

MaryLou Roe

l',t

Betty Conrad

1 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla extract

THAN

Mix cake as per directions on box. Bake approximately 30 minutes at 350°. Before cake is done, boil pineapple and sugar for 5 minutes. Spread ov.er cake while hot. Cool completely. Mix instant pudding according to directions on package. Spread on cake. Top with
Cool Whip (at room temperature) and sprinkle with nuts.

SOUR CREAM COOKIES
1h c. butter Crisco
11h c. sugar
2 eggs
1 (8 oz.) sour cream (1 c.)

BETTER

BLUEBERRY BUCKLE
(Mrs. Thompson's Favorite)

2 c. sifted flour
21sp. baking powder

1 c. sugar
1 egg

~ tsp. salt
Y4 c. soft butter

1h c. milk
2 c. fresh or frozen blueberries

Sift together flour, baking powder and salt. Cream butter and
sugar until light and fluffY. Add egg and milk and beat well. Add
flour, baking soda and salt. Stir until blended. Add blueberries.
Spread mixture into 9 x 13-inch pan.
Topping:
1h c. brown sugar
¥.! c. flour

332392

V4 c. soft butter
lsp. cinnamon

~

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CAKES, COOKIES & DESSERTS

Cream butter and sugar. Combine flour and cinnamon and add
to creamed mixture. Stir until crumbly. Sprinkle over Blueberry
Buckle and bake 35 to 45 minutes at 350°.
Mrs. Sue Ann Thompson
Governor Tommy G. Thompson

2c. cold milk
1 pkg. (4 serving) Jell-0 chocolate
instant pudding

1 (8 oz.) Cool Whip, thawed
16 oz. crushed Oreos

Pour milk into large bowL Add pudding. Beat 1 to 2 minutes.
Let stand 5 minutes. Stir in whipped topping and ¥2 cookies. Place
1 tablespoon cookies in cups. Fill% full with pudding mix. Top with
remaining crushed cookies. Refrigerate 1 hour. Can be decorated
with "gummy worms".

CHOCOLATE ECLAIR DESSERT
whole graham crackers
2 pkg. instant French vanilla
pudding

CAKES, COOKIES & DESSERTS

DIRT CUPS

3c.milk
1 medium carton Cool Whip

Frosting:

Debbie Beaty

2 pkg. Choco Bake premelted
Nestle chocolate
2 Tbsp.light corn syrup or honey

1 \7 c. powdered sugar
1 Tbsp. vanilla
3 to 4 Tbsp. milk

1 envelope unflavored gelatin

Mrs. Cloyd Porter

DANISH ABElSKIVER
1h tsp. salt
2 c. buttermilk
powdered or regular sugar (to
sprinkle on when finished)

Place egg yolks in a mixing bowl. Beat until thickened. Gradually add sugar to egg yolks, beating constantly, until well blended.
Combine dry ingredients in medium bowl. Add to egg yolk mixture
with buttermilk, mixing well. Beat egg whites until stiff peaks form.
Fold into batter mixture.
Fill a hot, greased Abelskiver pan with batter ¥2 full. Fry until
both sides are done.
Note: Abelskiver pans (cast-iron) are available at Ace Hardware
stores.
J. Sura

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I

LEMON ANGEL TRIFLE

Line 9 x 13-inch pan with whole graham crackers. Beat 2 packages of pudding with 3 cups of milk. Fold in Cool Whip. Spread lf2
mixture over graham crackers. Add another layer of crackers, rest of
mixture on top and finish with layer of crackers. Cover with frosting
and chill overnight.

3 eggs, separated
2 Tbsp. sugar
2 c. sifted flour
1 tsp. baking powder
1 tsp. soda

I

1 Y4 c. sugar
6 eggs, separated
1 baked HI-inch angel cake

\7 c. water
2 Tbsp. grated lemon rind

Sprinkle gelatin over water to soften. Combine lemon rind and
juice, liz cup of sugar and the egg yolks in top of double boiler. Beat
with rotary beater until well mixed. Cook over hot water, stirring
constantly, until mixture thickens. Stir in gelatin until dissolved.
Pour mixture into large bowl; cool.
Beat egg whites in large bowl with electric mixer until foamy.
Gradually beat in remaining% cup sugar until meringue forms stiff
peaks. Fold into lemon mixture. Break angel cake into mixture.
Spoon into 9-inch spring-form pan. Refrigerate 4 hours or
overnight.
To Serve: Loosen cake around edge with a spatula. Remove side
of pan. Decorate cake with lemon slices and strawberries, if you
wish.
Penelope Johnson

OREO DEliGHT
1 (Hi oz.) pkg. Oreos, crushed
%c. butter, melted

¥.! gal. ice cream (vanilla, chocolate
chip or mint)

t can Hershey's fudge topping
1 medium carton Cool Whip

Mix crushed Oreos and butter. Set aside some Oreo crumbs. In
9 x 13-inch pan, spread Oreos, then cut ice cream into 6 sections and
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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

lay on top. Hold fudge under warm water, then spread on top.
Spread Cool Whip over fudge and top with remaining Oreo crumbs.
Mary Baney

PEANUT BUTTER BONBONS
3 (6 oz.) pkg. chocolate chips or
butterscotch chips
paraffin

2 sticks oleo
2 lb. powdered sugar
11-2 c. peanut butter

RHUBARB DESSERT
1 ~4 c. sugar
3 Tbsp. flour
4 egg yolks

11h c. flour
3 Tbsp. sugar
~4C. butter
4 c. cut-up rhubarb

~;

Topping:
4 egg whites
Y4 tsp. cream of tartar

6 Tbsp. sugar

Cream together oleo, powdered sugar and peanut butter and
roll into small balls, about the size of a walnut.
Melt chocolate chips (or butterscotch chips) with a little paraffin. Dip balls. Let cool completely. May be stored in refrigerator.

Mix together first 3 ingredients into crust. Bake at 350° for 15
to 20 minutes. Cook rhubarb, 1 3/4 cups sugar, 3 tablespoons flour
and egg yolks until tender and pour over crust. Beat topping ingredients until stiff and spread on top. Bake at 400° until browned.

Barb Salter

Carlene Zec:zkowski

BROWNED BUTTER ICING

POPCORN MOLD

Y4c. butter
11h c. powdered sugar

1h lb. small gumdrops
1-2 lb. butter
1 lb. marshmallows

4 qt. popped popcorn
1 lb. salted peanuts
1h lb. plain M&M's

Mix popcorn, peanuts, M&M's and gumdrops. Melt butter and
marshmallows. Pack in buttered angel food pan.

1 tsp. vanilla
2Tbsp. milk

Heat butter in saucepan over medium heat until a delicate
brown. Cool to lukewarm. Add milk and vanilla. Gradually add powdered sugar and beat until smooth.
Debbie Merkt

Agnes Navratil

CREAM CHEESE FROSTING
RICE KRISPIES TREATS

3 oz. soft cream cheese
Y4 c. soft butter
1 tsp. vanilla

1 c. peanut butter

1 c. sugar
1 c. light corn syrup

6 c. Rice Krispies

Frosting:
1 small pkg. chocolate chip morsels

1 small pkg. butterscotch morsels

2 Y4 c. powdered sugar
2Tbsp. milk
Y4 c. chopped nuts

Beat cream cheese and butter. Beat in vanilla, powdered sugar
and enough milk to make good spreading consistency. Frost carrot
cake and sprinkle with nuts.
Debbie Merkt

Combine sugar and syrup over medium heat until it boils. Take
off stove and put peanut butter in and mix well. Add Rice Krispies;
press into buttered 9 x 13-inch pan.
Frosting: Melt chips over hot water in a double boiler. Spread
with a knife onto Rice Krispies. Cut into squares and serve.
Josie Wienke

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QUICK FUDGE FROSTING
1h c. half and half
3 Tbsp. butter
3 c. powdered sugar
Ys lsp. salt

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1 tsp. vanilla
2 sq. chocolate, melted ahead of
time

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CAKES, COOKIES & DESSERTS

CAKES, COOKIES & DESSERTS

Scald half and half with butter. Remove from heat. Add, all at
one time, powdered sugar, salt, vanilla and chocolate. Beat until
smooth consistency. Frosts 9 x 13-inch pan.
Agnes Navratil

WHITE FLUFFY FROSTING
1 c. shortening
3 c. powdered sugar

% c. cold water
% lsp. salt

%c. flour

1 tsp. vanilla

PINEAPPLE PUDDING
1 small tapioca pudding
1 small vanilla pudding
3 c. liquid
1 large can crushed pineapple

1 large can mandarin oranges
1 banana
cherries (maraschino)

Drain juice from fruit and add water to make 3 cups. Cook pudding. Let cool and add fruit. Chill.
Debbie Camosy

Put all together in mixer and beat 15 minutes at high speed.
Frosts 9 x 13-inch pan.

SUGAR-FREE, LOW-FAT OLD FASHIONED RICE
PUDDING

Agnes Navratil

4 c. milk (1 o/o or 2%)
1 c. Minute rice
Y4 c. raisins (optional)
1 egg, well beaten (can use Y4 c. Egg
Beaters)

REFRIGERATOR FUDGE
314 c. evaporated milk
2 Y4c. sugar
12 oz. chocolate chips
Y:l c. white Karo syrup

2 Tbsp. butter
1 tsp. vanilla
1 c. chopped nuts

Combine milk and sugar in pan and cook over medium heat,
stirring constantly, until mixture boils. Turn heat to low and cook 10
minutes, stirring constantly. Remove from heat and add chocolate
chips, Karo syrup, butter and vanilla. Stir until smooth and creamy.
Add nuts. Pour into 8 x 8-inch buttered pan. Chill1 to 2 hours.

Combine milk, rice, pudding, raisins and egg in saucepan. Cook
over medium heat until it comes to a boil. Cool 5 minutes, stirring
twice. Pour into bowl or dessert dishes. Sprinkle with cinnamon and
nutmeg.
Alyce Kolloch

BUTTERFINGER CANDY BAR TORTE

Carolyn Vallner

VELVEETA FUDGE
1 lb. butter or margarine
1 lb. Velveeta cheese
1 tsp. vanilla

4 lb. powdered sugar
1 c. cocoa
chopped nuts {optional)

Melt butter and cheese. Sift together sugar and cocoa and add
to cheese mixture. Stir in vanilla and nuts. Batter is very thick.
Pour into greased 9 x 13-inch pan. Cool and cut.

1 pkg. sugar-free vanilla pudding (4
serving size, not instant)
cinnamon
nutmeg

1 angel food cake, cooked and
broken into small pieces
¥.!c. butter or margarine
4 egg yolks
2 c. powdered sugar

1 tsp. vanilla
2 c. Cool Whip
3 or 4 (2 oz.) Butter1inger candy
bars, crushed

Mix butter or margarine, egg yolks, powdered sugar and vanilla. Beat with mixer until very fluffy. Fold in Cool Whip. Layer in a
13 x 9-inch pan, half of the cake pieces, then half of the mixture.
Sprinkle half of the candy bar pieces. Repeat for the next layer. Refrigerate and then enjoy!

Carolyn Vallner

-136-

Lorie Reinhold
332392

-137-

CAKES, COOKIES & DESSERTS
CAKES, COOKIES lit DESSERTS

CHOCOLATE LAYER TORTE
(Prepare in Layers)
Layer 1:
1 c. chopped pecans or walnuts

2 tticks margarine
2 c. flour

Crust: Combine all ingredients and press into 9 x 13-inch pan.
Bake at 350° for 15 minutes.
Filling: Cream sugar and cream cheese. Add Cool Whip. Mix
well and spread over crust layer.
Body: Combine milk and pudding mix and beat until thick and
smooth. Spread over cream cheese layer and top with remaining
Cool Whip. Sprinkle with nuts.
Melissa Ward

Layer 2:
9 oz. Cool Whip

8 oz. cream cheese
1 ¥.! c. powdered sugar

PUMPKIN TORTE

Layer 3:
2 pkg. instant chocolate pudding
(small)

3c.milk

'1-2 tsp. salt

1 can evaporated milk

1 tap. nutmeg

2 tap. cinnamon
11sp. ginger

Mix all. Pour into 9 x 13-inch greased pan. Sprinkle 1 small Jiffy cake mix (yellow) over mixture. Spread 112 cup melted margarine
over top of cake mixture. Bake at 350° for 1 hour.

Layer 4:
chopped nuts

9 oz. Cool Whip

1 lb. can pumpkin
5 eggs
1 o/4 c. sugar

Layer 1: Mix all ingredients. Put in 9 x 13-inch pan. Bake 15 to
20 minutes at 375°. Cool.
Layer 2: Cream together cream cheese and powdered sugar and
fold in Cool Whip. Spread on cool crust.
Layer 3: Mix pudding with milk. Spread on cheese layer. Let
thicken.
Layer 4: Spread Cool Whip on pudding layer and top with
chopped nuts. Refrigerate.

Katie De Ridder

Debbie Nutting

RHUBARB TORTE
Base:
1 c. flour
1 tap. baking powder
Y4tsp. salt
.~. 4 Tbsp. buHer (soft)

1 Tbsp. milk

hgg
1 tsp. sugar

Filling:

CHOCOLATE TORTE
Crust:
1 c. flour
1 stick butter

1 c. sugar
1h c. flour

¥J (9 oz.) pkg. Cool Whip

Body:
2 small pkg. instant chocolate
pudding

1 (3 oz.) pkg. strawberry jello

Topping:
1 c. nuts

Filling:
8 oz. pkg. cream cheese
1 c. powdered sugar

3 c. rhubarb, cut in t-inch pieces

Y4 c. melted butter

Mix base and pat in greased, 8-inch, square pan. Put rhubarb
over base. Sprinkle with jello.
Mix topping until crumbly. Spread over rhubarb. Bake 40 to 50
minutes at 350° or until light golden brown. Serve warm with
whipped cream, Cool Whip or ice cream.

3c. milk

-138-

Pam Benedict

332392

-139-

/3

CAKES, COOKIES & DESSERTS

TWINKlE TORTE
12lwinkies
2lbsp. sugar
2 Tbsp. water
3 eggs, separated

1 (6 oz.) bag chocolate chips
1 c. whipping cream, whipped (not
Cool Whip)
V4 c. chopped nuts

Melt chocolate chips with water and sugar. Cool. Add egg
yolks, one at a time, beating well. Separately beat egg whites until
stiff. Fold egg whites into mixture. Cut Twinkies into thirds
longways. Arrange a layer on bottom of a 9 x 13-inch pan. Put a layer
of mixture on top of the Twinkies. Arrange another layer of
Twinkies. Repeat once more. Add nuts on top and refrigerate.
Kathy Pryor

- • EXTRA RECIPES •-

-140-

/3

BEVERAGES, MICROWAVE & MISCELLANEOUS
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 Y4 cup euaporatedmilk
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 butter 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.
Neuer 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 {use box and master
cut -offswitch is. Ifyou know where the
lever is to pull you can always cut the
cUITent offuntil 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 casser·
ole dishes.

SCRATCH COCOA
2 Tbsp. cocoa
3 Tbsp. sugar
VB tsp. salt

¥.! c. hot water
3c. milk

Blend first 3 ingredients in top of double boiler. Then stir in hot
water. Heat until almost bubbly. Then add milk. Heat until hot.
Ladle into mugs. Makes 4 servings. (Mugs will not be quite full.)
Rachel Cervantes

To reheat roast, wrap in aluminum foil
and heat in a slow oven.
Hard boiled eggs will peel easily when
cracked and placed in cold water imme·
diately 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.
Toremovefishodor{romhands, utensils and dish cloths, use one teaspoon
baking soda to quart of water.
To keep icings moist and to prevent
cracking, add a pinch ofbaking soda to
the icing.

EGGNOG
5 eggs
6 c. whole milk
Y4C. sugar

Y4 tsp. salt
2 tsp. vanilla
nutmeg

Beat the egg whites to soft peaks. Add the yolks of the eggs and
beat again. Add sugar, milk and vanilla, in that order, and beat well.
Sprinkle with nutmeg to taste. Refrigerate. Makes about 15
servings.
Steven Bartlett

SUPER ORANGE JULIET
1 c. skim milk
3 pkg. Equal
1 tsp. vanilla

t c. water
12 ice cubes
6 oz. can orange juice concenlrate

If soup tastes very salty, a raw piece
of potato placed in the pot will absorb
the salt.

Put all ingredients in blender and blend until Juliet is smooth
and frothy. Serve immediately. Garnish with twist of orange.
Makes 8 (l!z cup) servings with 32 calories each.

Pour water into mold and then drain
before pouring in mixture to be chilled.
Will come out of mold easier.

lone Kofoed

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.

ORANGE JULIUS
1 (6 oz.) can frozen orange juice
1 c. milk
1 c. water

332392

2tsp. vanilla
12 ice cubes

-141-

J:.z,

I/

BEVERAGES, MICROWAVE & MISCELLANEOUS

BEVERAGES, MICROWAVE & MISCELLANEOUS

Blend all ingredients. Serve immediately.

ORANGE SHERBET PARTY PUNCH
Melissa Ward

PUNCH FOR 100
3 (3 oz.) pkg. strawberry jello
1 qt. hot water
6 qt. cold water
3 c. sugar
2 pkg. strawberry Kooi-Aid

2 (16 oz.) cans frozen orange juice
2 (46 oz.) cans pineapple juice
2 (12 oz.) cans frozen lemonade
4 qt. ginger ale
1 qt. frozen strawberries (optional)

Dissolve jello in hot water. Add l/2 gallon (2 quarts) cold water
and sugar. Dissolve Kool-Aid in remaining cold water and mix with
jello. Add orange juice, pineapple juice, lemonade and strawberries.
Chill. Add ginger ale just before serving.
Note: Put the strawberries and fruit punch in a mold or ice cube
trays and add to punch. Fruit punch for mold is not in the recipe.

4 c. water, divided
2 (3 oz.) pkg. strawberry flavored
gelatin
1 h c. sugar
1 (46 oz.) can pineapple juice

1 (46 oz.) can orange juice

1 c. lemon juice
h gal. orange sherbet, softened
1 (33.8 oz.) bottle ginger ale, chilled

Heat 2 cups water to boiling. Add gelatin and sugar, stirring
until dissolved. Add 2 cups cold water and fruit juice. Chill until
ready to serve. Just before serving, spoon in sherbet and pour in ginger ale. Yields 6 l/2 quarts.
Mary Baney

PINK PARTY PUNCH
1 pl. pineapple juice
1 pl. cranberry juice
8 oz. Rea lemon

1 c. sugar
2 qt. ginger ale

Shirley Butler

Mix first 4 ingredients together. Let stand until sugar dissolves, then stir again. Put into punch bowl and add the ginger ale.
Note: To avoid diluting the punch with ice cubes, freeze some
cranberry juice instead.

PUNCH FOR A BUNCH
2 envelopes unsweetened soft drink
mix
1 h C. SUQIU
2 qt. water
1 (6 oz.) can frozen juice
concentrate

2 qt. water
4 c. fruit juice
2 qt. chilled carbonated beverage
ice ring or cubes

In 2 gallon bowl, combine drink mix and sugar. Stir in first
amount of water until dissolved. Stir in juice concentrate, second
amount of water and fruit juice. Cover and refrigerate 8 hours or
overnight. Add carbonated beverage and ice just before serving.
Serves 50.
Lois Johnson

Emms Kaphengst

SPARKLING STRAWBERRY PUNCH
2 (10 oz.) frozen sweetened
strawberries
1 (6 oz.) frozen lemonade
concentrate
1 (4/5 qt.) Rose wine, chilled

2 (28 oz.} ginger ale

Y4 c. sugar
2 trays ice cubes
1 (28 oz.) club soda

orange slices (for garnish)

In covered blender, blend strawberries and lemonade (undilut·
ed) until well blended. Pour into chilled punch bowl. Add remaining
ingredients until sugar dissolves. Garnish with orange slices. Makes
18 cups.
Nancy Schappert

PUNCH
2 (46 oz.) cans pineapple juice
1 (12 oz.) can frozen orange juice
2 cans water

1 (12 oz.) can frozen lemon juice
2 cans water
4 liters ginger ale
Bernice Ketterhagen

-142-

CARAMEL CANDY FOR APPLES
2 c. white sugar
h lsp. salt
2 c. white corn syrup

332392

Yil c. butter
2 c. evaporated milk

1 tsp. vanilla

-143-

BEVERAGES, MICROWAVE & MISCELLANEOUS

BEVERAGES, MICROWAVE & MISCELLANEOUS

Combine sugar, salt and syrup. Boil rapidly, stirring occasionally, to firm ball stage. Add butter, then milk slowly so that recipe
never stops boiling. Stir constantly and boil for firm ball stage. Add
vanilla.
Stir and dip apples into mix. Apples must be clean and put on
a stick to handle them properly before starting recipe.

Place popcorn in large bowl. Add melted butter and toss to coat.
Sprinkle with gelatin and toss again until evenly coated. Makes 2
quarts.
For Rainbow Popcorn, prepare Fruit-Flavor Popcorn 3 times,
using 3 different Jell-0 flavors, such as lime, orange and strawberry.
Layer each flavor in straight-sided bowl.

Dorothy Anderson

Lorrie Cook

FANTASTIC FROZEN STRAWBERRIES

SNACKIN GRANOLA

3 c. sugar

1 pkg. Sure-Jell
4 qt. strawberries

Put cleaned berries in a large bowl with sugar. Mix carefully.
Mix Sure-Jell with 1 cup water and boil one minute. Pour over berries and mix carefully. Let stand 10 minutes. Put in freezer containers. Berries will be bright red and thickened slightly.
These taste like fresh strawberries.
Gloria Bailey

3 c. corn bran cereal
1 c. oats
1 c. dry roasted nuts
1 tsp. cinnamon

:Y4 c. butter or margarine
1h c. honey
Y4 c. packed brown sugar
Yo! c. raisins

Combine 1st 4 ingredients in large bowl. Melt next 3 ingredients (butter, honey and brown sugar) over low heat. Pour and mix
with dry mix. Add raisins. Spread on cookie sheet. Bake 20 minutes
at 325°. Immediately take out of pan and put back into a bowl. After
cooling, break up. Great for snacks, picnics, etc.

FRIED BANANAS
bananas (not green and not too
ripe), split lengthwise or
crosswise

Debbie Nutting

1 tap. water

Y4 c. margarine or butter
1h to 1h c. light brown sugar

1 to 21b. mixed nuts

··.1h pkg. Cheerios
1 (16 oz.) pretzels

chocolate chips
wheat germ

One-half banana equals 1 serving. Melt butter in heavy skillet.
Add brown sugar. Add water. Simmer until sugar dissolves. Add
bananas. Cook at low temperature until bananas become somewhat
transparent. Serve hot over hard vanilla ice cream. Eat quickly
(rich).
Carol Flaningam

Mix and bake in oven at 250° for 30 minutes. Mix good after 15
minutes.
Bernice Ketterhagen

NO DRIP POPSICLE
1 small pkg. Jell-0
1 small pkg. unsweetened Kooi-Aid

(same flavor)

FRUIT-FLAVOR POPCORN
B c. popped popcorn
Y4 c. butter or margarine, melted

1 Tbsp. Worceslershire sauce
1 c. salad oil
Y4 tsp. garlic salt
Y4 tsp. celery salt

Yo! lb. Rice Chex (pkg.)

Optional Additions:
coconut
nuts
chopped dates

SNACKS

1 pkg. (4 serving size) Jell-0 (any

1 c. sugar

2 c. hot water
2 c. cold water

Mix Jell-0 and Kool-Aid in hot water until dissolved. Add cold
water. Mix and fill popsicle cups and freeze.

flavor)

-144-

Lorrie Cook
332392

-145-

ll.:z.7!tJ(

BEVERAGES, MICROWAVE & MISCELLANEOUS

BEVERAGES, MICROWAVE & MISCELLANEOUS

FUDGE NUT POPS
Y4 c. chunky peanut butter
2 c. milk

1 (4 ~ oz.) instant chocolate
pudding and pie filling

Measure peanut butter in a small bowl. Add milk gradually
until smooth. Add pudding mix and continue beating until smooth.
Spoon mix into 8 (3 ounce) paper cups, add popsicle sticks and cover
with plastic wrap. Freeze about two hours or until firm. Can be frozen up to two weeks.
Joan Daniels

PLAY-DOH FOR KIDS
2 ~c. flour

~c.

1 tsp. alum
2Tbsp.oil

2c. water

sail

put in covered bowl until all are made. Toss with melted butter.
Keep warm.
Darla M. Miller

ELEPHANT STEW
1 elephant
2 rabbits (optional)

seasoned brown gravy

Cut elephants into bite size pieces. This should take about 2
months. Cover with brown gravy and cook over kerosene fire about
four weeks. If more than 3,800 people are present, add rabbits. Do
this only if necessary as most people do not like to find hare in
their stew!
D. Daniels

Boil water and oil and pour over flour, salt and alum. Knead
until mixed well. Color, if desired. This is not crumbly like storebought Play-Doh and lasts longer.

-• EXTRA RECIPES •-

lone Kofoed

EDIBLE PLAY DOUGH
1 small jar peanut buller
6 Tbsp. honey

flour
nonfat dry milk

Mix all ingredients to desired consistency. Cocoa powder may
be added. Raisins are great for decorations.
lone Kofoed

SPATZLE
(6 Servings)
3 c. sifted flour
1 tsp. salt
¥.1 tsp. white pepper

3 eggs, slightly beaten
1 c. water
(~ stick) butter, melted

Y4 c.

Combine flour, salt and pepper in a medium size bowl. Make
well; add egg, water and butter and mix thoroughly. Scoop up dough
on a spatula and cut off small pieces with knife into boiling, salted
water. As Spatzle rises to the top, scoop out with slotted spoon and
-146-

332392

-147-

/~7

BEVERAGES, MICROWAVE & MISCELLANEOUS

-• YOUR FAVORITE RECIPES •Page Number

Recipe

"
TWIN LAKES

877-4141

PADDOCK LAKE

843-3325
723-SUBS

ELKHORN

Char Cozadd and Randy Sarton
(Owners)

Open Late Seven Days A Week
Call Ahead for Faster Service
-148-

For the past ten
years, we've been
the best source for
factory direct savings
- and we still are.
For real value, real
convenience and
real variety, shop
the Factory Outlet
Centre in Kenosha.

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and Highway 50 (Exit 344) in
Kenosha, WI.
(414) 857-7961

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Mall hours
Monday-Friday
9:30 a.m.-9:00 p.m.
Saturday
9:30 a.m.-6:00p.m.
Sunday
11:00 a.m.-6:00p.m.

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BRAJ"'~

STOP

1-94&Hwy.50WI

BREAKFAST • LUNCH • DINNER
Open 8:00 a.m. Families Welcome
Beer .. Liquor .. Soda " Coffee
WISCONSIN CHEESE AND SAUSAGE

We Feature World Famous
Brat Stop Brats!

fLANINGAM CONSTRUCTION CO.
New Homes & Remodeling - FREE ESTIMATES
Serving Wisconsin & Illinois
6901 Bristol Rd., Bristol, WI 53104

COMPLETE SANDWICH MENU

414-857-7999

WESTOSHA
FLORAL
24200 Hwy. 50
Paddock Lake, WI 53168

ST NATIONAL BANK

of Kenosha

414-843-4003
Say it
with
Flowers

31eleflom

Kenosha's Only Independent Community Bank
Member FDIC
Downtown Kenosha
5522 6th Avenue
414/658-2331

Auto Bank
5506 7th Avenue
414/658-5267

South Branch Drive-In South Branch
3505-SOth Street
3611 80th Street
414/658-5245
414/658-5278

Pleasant Prairie Branch Bristol Branch
Somers Branch
9900 39th Avenue
Comer of Hwys. 45 & 50 1350 22nd Avenue
414/658-5210
414/658-5200
414/658-5220

North Branch
30th Ave. & Washington Rd.
414/658-5299

:1:123-92/5

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GREAT MEXICAN RECIPES
Tacos

A COMPANY THAT'S MEANT
QUALITY TO THE FOOD INDUSTRY
FOR OVER 80 YEARS ...

Soft Tacos
Burritos

ft"

Fajitas
Taco Salads

• FACTORY OUTLET STORE •

Nachos

That Something Special in Cheese Spreads, Pizzas,
Sausages, Gift Boxes and More.
We Ship by UPS.
19241 83rd St., Bristol, WI 53104-0188
Inside WI 414-857-2316 • Outside WI 800-558-3298

See Us For Your Holiday Needs.

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& More

Store Hours
Mon.-Sat. 9 a.m.-5 p.m.

HWY. 50 AT 1-94, KENOSHA

Free Samples.

DAN'S DEALS ON WHEELS

Glo-Brit
r wash

Bicycle Shop & Video Rental

414-843-3512
SELF SERVICE

FEATURING

Daniel Jaramillo
Oriana Jaramillo

24408-75th St., Hwy. 50
Paddock Lake, Salem, WI 53168

ALL SEASONS

OPEN 24 HOURS A DAY
Convenient Location:

On Rt. 83, Salem, WI
Across from The Salem Fire Dept.
6

* Bubble Brush
*Hot Wax
* Engine Cleaner
* Tire Cleaner
* High Pressure
* Pre-Soak
* Cleaner
Super Vacuum

414~ 763~9184

Claude Lois
Manager

BURLINGTON AUTO PARTS
149 Commerce St. - Burlington, WI 53105

PADDOCK LAKE AUTO PARTS
Hwy. 50 - Paddock Lake, WI 53168
414-843-2451 or
Chuck Weyrauch
414-537-4236
Manager
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o\.O'SlAt fABRICS. I/J'JJ.

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A SPECIALIZED QUILTING & PATCHWORK SHOP
e
24417 75th St. (Hwy. 50) Paddock Lake, WI

100% COTTON FABRICS
• Gift Certificates
• Patterns
• Charm Squares
• Free Demos
SUMMER HOURS
Tues., Wed., Thurs. 9-6; Fri. 9-8; Sat. 9-5
Sun. & Mon. By Appointment Only

414-843-3682

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Quality Furniture at an Affordable Price
Kevin Sampson
17808 - 75th St.

414-694-7313

Bristol, WI 53104

RANCH CANDY SHOP
843 ..2351

Pfeiffer's Sales & Service
• Specialty Ford Tractors 1939-1975
• New and Used Ford Parts in Stock - 3 Pt. Equipment
• Also call for used and new parts for older Massey Ferguson,
John Deere, Allis Chalmers, international Harvester, etc.
• Equipment and Utility Trailers & Parts
• Equipment Trucking Service, Repair & Maintenance Work
• We'll Buy Equipment

414-857 .. 7673

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(Call first)

13301 Wilmot Rd. (Hwy. C), Kenosha, WI 53142

Tues.-Sun. 11 :00 a.m.-6:00 p.m.
HAND-DIPPED CHOCOLATES
ICE CREAM

Rt. 83, Salem, WI

. SMITH ELECTRIC
ELECTRICAL CONTRACTOR

~
24311 76th St., Salem, WI 53168

Mon. thru Thurs. 9 to 6
Friday 9 to 8
Saturday 9 to 5

In Business
For Your Health
Since 1926

414-843-3185
Jim Smith, Owner
Puppies Always Available

414-857-2545

POLSON'S

SUNDANCE KENNELS

NATURAL FOODS

German Shorthaired Pointers
Bird Dog Training I Boarding
Field Champion Stud Service
Weekdays 8-5:30; Saturdays 8-3; Closed Sundays
13310 75th St.
Lee Sienkowski, Jr.
Bristol, WI 53104
Owner

960 Main St.
Antioch, IL 60002

MARK POLSON

708-395-0461

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John Deere • Massey Ferguson • Melroe Bobcats

PREVENT A LITTER.

BERNIE SCHMITZ, Sales Representative

OUTDOOR POWER EQUIPMENT CENTER
13325 Wilmot Rd.· Kenosha, W153142

• Simplicity

414..857.. 2225
• Toro
• Grasshopper

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All KINDS OF GLASS

FOR EVERY PURPOSE

AUTO GLASS • LOCK SERVICE
Free Estimates

RYDER

Society of St. Francis

'"ce

Hwy
• Woods
• Stihl Chain Saws

SPAY OR NEUTER YOUR PET.

LOCAL AND ONE WAY TRUCK RENTAL

28611 75th St., Hwy. 50 at Co. B
Salem, WI 53168

7~
~~ ~eet

414-843-3336
414-843-3033
1992
OUR 42ND YEAR

ANIMAL SHELTER

414-857-7260

sris\~~~4~ 104

12300-116th St., Kenosha, WI

Valley Truck Stop
GEORGE & JEAN BAKKA, Proprietors
Mon. Thru Fri. 5:30 to 8:00
Sat. 5:30 to 4:00; Closed Sun.

414-857-2773

WilMOT
WRECKER • ROAD SERVICE
Harm & Tom

414-862-6300
or

of Bristol

Shop Your Home Owned Independent Pharmacy
Our 32 years of dependable service is our best advertisement.

PADDOCK LAKE PHARMACY
Hwy. 50, Next to True Value

td

DON LOWREY AUTO CENTER

18224 -116th St., Bristol, Wl53104

Brakes

414-843-2818

~ Tune-Ups

414-857-2612

-

COUNTY AUTO BODY
18224 116th St., Bristol, WI 53104

AUTO SERVICE

In The Heart

857-2663

Body Repairs & Paint - Detailings - Upholstery Work
- Free Estimates -

FRAN'S LAWN MOWING
8215 195th Ave., Bristol, WI 53104
414~857-7836

862-6850
Tues.

Wed.
Fri.
Sat.

9-9
9-6
9-7
8-3

SilVER LAKE

AUTO SERVICE
Dwayne & Harm

414-889-4912

PLEASE PATRONIZE
THE MERCHANTS

843-3024

SALEM AUTO SERVICE

THAT ARE ADVERTISED

Hwy. 50 in Paddock Lake

Tim & Danny

414-843-3636

IN THIS COOKBOOK

10

;03

INDEX OF RECIPES
Appetizers, Relishes & Pickles

"-lroniw

MtrcAanls

Ov cr{is

Apple Dip .................. 3
Cheese Rounds . . . . . . . . . . . . . . 6
Chicken Wings . . . . . . . . . . . . . . 6
Chili Dip ................... 1
Chinese Chicken Wings . . . . . . . 6
Chipped Beef Spread . . . . . . . . . 7
Cold Pizza . . . . . . . . . . . . . . . . . . 4
Creamy Spinach Dip . . . . . . . . . 2
Crunchy Cheese Ball . . . . . . . . . 3
Curry Dip . . . . . . . . . . . . . . . . . . 1
Dill Dip . . . . . . . . . . . . . . . . . . . . 1
Dill Weed Dip . . . . . . . . . . . . . . . 1
Eli's Chopped Liver . . . . . . . . . . 7
Fruit Dip .................. 3
Fruit Pizza . . . . . . . . . . . . . . . . . 4
Guacamole Dip . . . . . . . . . . . . . . 2
Hot Marbles . . . . . . . . . . . . . . . . 8
Italian Sausage .............. 8
Meatballs- Waikiki . . . . . . . . . . 8
Pickled Eggs . . . . . . . . . . . . . . 9
Pizza For Kids . . . . . . . . . . . . . . 6
Refrigerator Pickles . . . . . . . . . 9
Strawberry Pizza . . . . . . . . . . . . 4
Taco Dip ................... 2
TaffY Apple Dip . . . . . . . . . . . . . 3
Vegetable Pizza . . . . . . . . . . . . . 5
Vegetable Pizza . . . . . . . . . . . . . 5
Veggie Pizza . . . . . . . . . . . . . . . . 5
Zesty Butter Sticks . . . . . . . . . . 7
Zippy Cheese Ball . . . . . . . . . . . . 4
Soups, Salads & Sauce_!

Antipasto Salad ..........
Broccoli Raisin Salad . . . .
Caramel Apple Salad . . . . . . . .
Cherry Delight . . . . . . . . . . . .
332392

21
20
19
16

Chicken Salad . . . . . . . . . . . . . . 22
Chinese Chicken Salad . . . . . . 22
"Colonel" Cole Slaw . . . . . . . . . 19
Cream Of Broccoli Soup . . . . . 13
Cream Of Broccoli Soup . . . . . 13
Cream Of Cauliflower Soup .. 13
Creamy Coleslaw . . . . . . . . . . . 20
Creamy French Dressing . . . . 24
Creamy Italian Dressing . . . . . 24
Dairy State Jello Mold . . . . . . . 16
Five Cup Salad . . . . . . . . . . . . . 17
Fruit Salad . . . . . . . . . . . . . . . . 17
Fruit Salad . . . . . . . . . . . . . . . . 17
Fudge Sauce . . . . . . . . . . . . . . 25
Hot Fudge Sauce . . . . . . . . . . . 25
Jello Pretzel . . . . . . . . . . . . . . . 16
Minestrone Siciliano . . . . . . . . 15
Mushroom Soup . . . . . . . . . . . . 14
New England Clam Chowder . 14
Orange Jello Delight . . . . . . . . 16
Orange Sauce For Roast Duck 25
Pasta Salad . . . . . . . . . . . . . . . . 23
Pasta Salad . . . . . . . . . . . . . . . 23
Pasta Salad . . . . . . . . . . . . . . . 23
Potato Onion Soup . . . . . . . . . . 14
Russian Dressing . . . . . . . . . . . 24
Summer Vegetable Salad .... 21
Taco Salad ................. 21
TaffY Apple Salad . . . . . . . . . . . 18
Tafzy Apple Salad . . . . . . . . . . . 18
Taffy Apple Salad . . . . . . . . . . . 19
Tangy Cole Slaw . . . . . . . . .
20
Three Orange Salad . . . . . . . . . 15
T ortellini Salad . . . . . . . . . . . . 22
Watergate Salad . . . . . . . . . . . . 18

-A-

;r;rf

•

INDEX OF RECIPES

Meats & Main Dishes

Applesauce Pork Chops . . . . . .
Barbecue . . . . . . . . . . . . . . . . . .
Barbecue . . . . . . . . . . . . . . . . . .
Beef Brisket . . . . . . . . . . . . . . .
Breakfast Casserole . . . . . . . . .
Breakfast Pizza . . . . . . . . . . . .
Breakfast Pizza . . . . . . . . . . . .
Broiled Crab Meat
Sandwiches . . . . . . . . . . . . . .
Canadian Goose . . . . . . . . . . . .
Cheddar Chicken . . . . . . . . . . .
Cheese Lasagna . . . . . . . . . . . .
Cheesy Chicken Crescent
Supper ..................
Cheesy Ham and Broccoli

52
29
29
29
58
59
59
55
51
46
35
46

Bake .................... 53
Chicken and Stuffing
Casserole . . . . . . . . . . . . . . . .
Chicken Broccoli Casserole . . .
Chicken Cashew . . . . . . . . . . . .
Chicken Casserole . . . . . . . . . .
Chicken Dilly Dinner ........
Chicken Divan . . . . . . . . . . . . .
Chicken Paprika . . . . . . . . . . . .
Chicken-Rice Casserole ......
Chicken Spaghetti . . . . . . . . . .
Chicken Tetrazzini . . . . . . . . .
Chicken-Zucchini Stew . . . . . .
Chili ......................
Chop Suey ............. '. . . .
Chop Suey . . . . . . . . . . . . . . . . .
Chop Suey . . . . . . . . . . . . . . . . .
Cordon Bleu . . . . . . . . . . . . . . .
Crabmeat Au Gratin . . . . . . . .
Dumplings . . . . . . . . . . . . . . . .
Easy Stroganoff . . . . . . . . . . . .
Expensive Burgers . . . . . . . . . .
Gone All Day Stew . . . . . . . . . .
Grilled Chicken Breasts . . . . .

45
47
42
45
41
47
42
45
50
47
48
31
32
32
32
49
30
60
38
37
30
44

Ground Meat In Hash Brown
Shell ................... .
Ham-Asparagus Bake ...... .
Ham Ring ................ .
Ham "Roll-Ups" ........... .
Ham Torte ............... .
Hamburger Casserole ...... .
Hamburger Pinwheels . . . . . .
Hani's Meatball Subs . . . . . . .
Honey Mustard Chicken . . . . .
Honey Orange Chicken . . . . . .
Hot Chicken Salad . . . . . . . . . .
Hot Chicken Salad . , . . . . . . . .
Hot Taco Salad Plate ....... .
Impossible Taco Pie ........ .
Italian Beef ............... .
Italian Cheese Boats ....... .
Kim's Mock Chicken Cordon
Bleu ....................
Lasagna ...................
Lawry's Chicken . . . . . . . . . . . .
Liver Dumplings ...........
Manicotti . . . . . . . . . . . . . . . . . .
Meat Loaf . . . . . . . . . . . . . . . . .
Mexicana Turkey ...........
Mom's Favorite Casserole . . . .
Monterey Mix-Ups . . . . . . . . . .
No Peek Chicken . . . . . . . . . . .
Old Country Polish Sausage
and Sauerkraut ...........
Orange Glazed Chicken . . . . . .
Oven Omelet Brunch ....... ,
Pizza Burgers . . . . . . . . . . . . . .
Pizza Burgers . . . . . . . . . . . . . .
Pizza Casserole . . . . . . . . . . . . .
Pizza In A Pita . . . . . . . . . . . . .
Poor Man's Lasagna . . . . . . . .
Potato Dumplings . . . . . . . . . .
Quick Stroganoff . . . . . . . . . . .
Roast Duck With Orange
Sauce .................. .

-B-

33
37
43
44
49
49

48
35
42
60
34
36
50
53
40
41
57
43
58
37
38
38
56
35
61
39

INDEX OF RECIPES

Sane People's Chili . . . . . . . . .
Saucy Cranberry Chicken . . . .
Saucy Meatball Platter . . . . . .
Sausage Egg Bake . . . . . . . . . .
Scalloped Potatoes With
Green Pepper and Ham . . . .
Seafood and Tomato Scallop . .
7 Layer Casserole ...........
Sherried Chicken . . . . . . . . . . .
Shrimp Linguine . . . . . . . . . . .
Spaghetti Pie . . . . . . . . . . . . . .
Stir-Fry Ginger Chicken . . . . .
Stuffed Baked Potato Dinner .
Sunday Brunch Casserole . . . .
Sweet Barbecues . . . . . . . . . . .
Tater Tot Casserole . . . . . . . . .
Tater Tot Casserole . . . . . . . . .
Teriyaki ChoP.S . . . . . . . . . . . . .
Turkey-Pasta Primavera .....
Turkey Tetrazzini ..........

31
43
36
59
55
55
38
48
56
34
44
57
58
29
39
39
52
51
51

Vegetables

Apple Mallow Yams .........
Au Gratin Potato Casserole . .
Baked Lima Beans . . . . . . . . . .
Bean Hot Dish . . . . . . . . . . . . .
Berglin's Beans ............
Best Scalloped Potatoes . . . . . .
Broccoli Casserole . . . . . . . . . .
Broccoli-Cauliflower Casserole
Butter-Baked Asparagus .....
Cabbage Casserole . . . . . . . . . .
Calico Beans . . . . . . . . . . . . . . .
Cheesy Carrots . . . . . . . . . . . . .
Cheesy Potato Broccoli
Casserole ................
Chuck Wagon Taters ........
Creamy Carrot Casserole ....
Easiest-Ever
Corn-On-The-Cob .........
- 332392

68
70
66
67
67
70
72
73
65
73
68
65
74
69
74
66

Good Baked Beans . . . . . . . . . .
Green Bean Casserole . . . . . . .
Hash Brown Dish . . . . . . . . . . .
Hash Brown Potatoes . . . . . . .
Honey Thyme Squash . . . . . . .
Italian Vegetable Pie . . . . . . . .
Marinated Carrots . . . . . . . . . .
Oven Hashed Potatoes . . . . . .
Pizza Potatoes . . . . . . . . . . . . .
Potato Pancakes . . . . . . . . . . . .
Potatoes . . . . . . . . . . . . . . . . . . .
Potatoes Au Gratin . . . . . . . . .
Scalloped Corn . . . . . . . . . . . . .
Stuffed Zucchini . . . . . . . . . . . .
Tom's Favorite Beans . . . . . . .
Wild Rice Casserole .........
Zucchini Fritters . . . . . . . . . . .
Zucchini Surprise . . . . . . . . . . .

67
73
71
72
68
72
65
71
69
71
70
69
66
75
67
75
76
75

Breads, Rolls & Pastries

Apple Crisp ................
Apple Fritters . . . . . . . . . . . . . .
Apple Slices . . . . . . . . . . . . . . . .
Aunt Margaret's Nut Bread . .
Banana Bread . . . . . . . . . . . . . .
Banana Bread . . . . . . . . . . . . . .
Banana Bread . . . . . . . . . . . . . .
Banana Bread . . . . . . . . . . . . . .
Banana Creme Pie . . . . . . . . . .
Beer Muffins . . . . . . . . . . . . . . .
Carrot Bran Muffins . . . . . . . .
Cheery Cherry Cheese Pie . . .
Cherry Cobbler . . . . . . . . . . . . .
Cherry Turnovers . . . . . . . . . .
Chocolate Chip Muffins . . . . . .
Christine's Pristine Pecan Pie
Cream Cheese Pastry . . . . . . . .
Dinner Rolls or Cinnamon
Rolls . . . . . . . . . . . . . . . . . . . .
Easy Zucchini Bread . . . . . . . .

87
88
88
78
79
79
80
80
85
81
82
86
89
90
82
87
83
77
79

-C-

NS

INDEX OF RECIPES

INDEX OF RECIPES

French Toast With Orange
Butter . . . . . . . . . . . . . . . . . . .
Fresh Peach Pie ............
Fresh Strawberry Glace Pie ..
Garlic Loaf . . . . . . . . . . . . . . . .
German Pancakes . . . . . . . . . .
Giant Pancake . . . . . . . . . . . . .
Gingerbread ...............
Lemonade Pie . . . . . . . . . . . . . .
Maple-Bacon Oven Pancake . .
Monkey Bread .............
Monkey Bread . . . . . . . . . . . . .
Orange Muffins . . . . . . . . . . . .
Peach Cobble-Up . . . . . . . . . . .
Pineapple Muffins ..........
Pineapple Upside-Down
Muffins . . . . . . . . . . . . . . . . .
Popovers . . . . . . . . . . . . . . . . . .
Potato Pancakes . . . . . . . . . . . .
Refrigerator Bran Muffins ...
Rhubarb Crisp . . . . . . . . . . . . .
Rhubarb Custard Pie ........
Special French Toast ........
Stuffed French Toast ........
Sugarless Applesauce Muffins
Sunshine Apricot Bread . . . . .
Zucchini Bread . . . . . . . . . . . . .
Zucchini Bread . . . . . . . . . . . . .
Zucchini Oatmeal Muffins . . .
Zucchini Pie . . . . . . . . . . . . . . .

90
86
84
77
92
92
80
85
92
81
81
84
89
83
83
90
91
82
87
88
91
91
84
77
78
78
82
86

Cakes, Cookies & Desserts

$400 Chocolate Chip Cookies
Apple Cake . . . . . . . . . . . . . . .
Apple Cake . . . . . . . . . . . . . . .
Apple Cake . . . . . . . . . . . . . . .
Apple Coffee Cake . . . . . . . . .
Apple Upside-Down Cake ...
Applesauce Coffee Cake . . . .
Applesauce Cookies . . . . . . . .

124
105
105
105
121
106
122
123

Apricot Almond Bars . . . . . . . . 97
Baby Food Bars . . . . . . . . . . . . 97
Banana Split Cake . . . . . . . . . 106
Better Than Sex Dessert . . . . 131
Blueberry Buckle . . . . . . . . . . 131
Boiled Cookies . . . . . . . . . . . . 123
Browned Butter Icing ...... 135
Brownies . . . . . . . . . . . . . . . . . 104
Butterfinger Candy Bar Torte 137
Carrot Cake . . . . . . . . . . . . . . 106
Carrot Cake . . . . . . . . . . . . . . 107
Cherry Cheesecakes . . . . . . . . 119
Cherry Nut Bars ............ 97
Chocolate Cheesecake . . . . . . 119
Chocolate Cherry Cake . . . . . 107
Chocolate Chip Applesauce
Cake ................... 108
Chocolate Chip Oatmeal
Cookies . . . . . . . . . . . . . . . . . 124
Chocolate Cream Cheese Cake 120
Chocolate Eclair Dessert . . . . 132
Chocolate Layer Torte ...... 138
Chocolate Peanut Butter Bars 98
Chocolate Torte . . . . . . . . . . . 138
Christmas Crescent Cookies . 125
Cinnamon Nut Cake ....... 108
Cowboy Cookies . . . . . . . . . . . 124
Cream Cheese Frosting ..... 135
Crescent Roll Cake . . . . . . . . . 108
Crunchy Cookies . . . . . . . . . . 125
Danish Abelskiver . . . . . . . . 132
Danish Layer Cake . . . . . . . . 109
D~tCups ................. 133
Double Lemon Streusel Cake 113
Dump Cake ............... 109
Eclair Cake . . . . . . . . . . . . . . . 109
Frosty Strawberry Squares . . 102
Fruit Cocktail Cake . . . . . . . . 110
Garbage Cookies . . . . . . . . . . 125
Gooey Butter Cake . . . . . . . . . 110
Grandma's Crunchy
Chocolate Chip Cookies . . . 123

-D-

Heath Bar Cake . . . . . . . . . . . 111
Heath Bar Cake .. .. .. .. . .. 111
Ho Ho Cake.............
111
Icebox Cake . . . . . . . . . . . . . . . 112
Kate's Spritz Cookies. . . . . . . 130
Kolacky Cookies . . . . . . . . . . . 127
Lazy Dasiy Cake-Dessert... . 112
Lemon Angel Trifle . . . . . . . . 133
Lemon Bars . . . . . . . . . . . . . . . . 98
Lemon Cake . . . . . . . . . . . . . . 112
Lemon Coconut Bars ........ 99
Lime Cheese Cake . . . . . . . . . 120
Mandarin Cake Dessert . . . . . 113
Mini Cheesecakes . . . . . . . . . . 120
No-Bake Cereal Cookies . . . . 126
"No Bake" Chocolate Dipped
Cookies . . . . . . . . . . . . . . . . . 126
No-Bake Chocolate Fudge
Cookies . . . . . . . . . . . . . . . . . 126
No Bake Cookies . . . . . . . . . . 126
Oatmeal Cake . . . . . . . . . . . . . 114
Oatmeal Cinnamon Cookies . 127
Oatmeal Marble Squares . . . . . 99
Old Fashioned Sugar Cookies 130
Oreo Delight . . . . . . . . . . . . . . 133
Original Toll House Cookies . 131
Peanut Bars . . . . . . . . . . . . . . 100
Peanut Butter Bars . . . . . . . . 100
Peanut Butter Bonbons . . . . . 134
"Peanut Butter Cookies" . . . 128
Pecan Upside-Down Coffee
Cake . . . . . . . . . . . . . . . . . . . 122
Pinch-Me Cake ............ 114
Pineapple Pudding . . . . . . . . . 137
Poor Man's Shortcake . . . . . . 114
Popcorn Mold . . . . . . . . . . . . . 134
Poppy Seed Cake . . . . . . . . . . 115
Pound Cake . . . . . . . . . . . . . . . 115
Pound Cake . . . . . . . . . . . . . . . 115
Pride Of Iowa Cookies . . . . . . 128
Pumpkin Bars . . . . . . . . . . 100
332392

Pumpkin Cake
116
Pumpkin Cake Roll . . . . . . . . 116
Pumpkin Pie Cake ......... 116
Pumpkin Squares . . . . . . . . . 101
Pumpkin Torte . . . . . . . . . . . . 139
Quick Fudge Frosting . . . . . . 135
Raggedy Top Bars . . . . . . . . . 101
Ranger Cookies . . . . . . . . . . . . 128
Refrigerator Fudge . . . . . . . . 136
Rhubarb Bars . . . . . . . . . . . . 102
Rhubarb Cake .. .. .. . .. .. .. 117
Rhubarb Dessert . . . . . . . . . . 135
Rhubarb Torte . . . . . . . . . . . . 139
Rice Krispies Treats . . . . . . . . 134
Rickety Uncles . . . . . . . . . . . . 102
Small Fudge Cake . . . . . . . . . 117
Snack Granola Bars . . . . . . . . . 98
Snickers Cookie Bars . . . . . . . 102
Soft Molasses Cookies . . . . . . 127
Sour Cream Cookies . . . . . . . 130
Stir Crazy Cake . . . . . . . . . . . 118
Sugar Cookies . . . . . . . . . . . . . 129
Sugar Cookies . . . . . . . . . . . . . 129
Sugar-Free Cookies . . . . . . . . 129
Sugar-Free, Low-Fat Old
Fashioned Rice Pudding . . 137
Susie-Q Cream Cake . . . . . . . 118
Thorn's Delight . . . . . . . . . . . 103
Toffee Cookie Squares . . . . . . 103
Toffee Squares . . . . . . . . . . . . 103
Twinkie Torte . . . . . . . . . . . . . 140
Ultimate Chocolate Brownie 104
Velveeta Fudge . . . . . . . . . . . . 136
Wacky Cake . . . . . . . . . . . . . . 119
Washington Cheesecake . . . . 121
Whacky Cake . . . . . . . . . . . . . 118
White FluffY Frosting . . . . . . 136
Whole Wheat Carrot Cake . . 107

-E-

)i/6

INDEX OF RECIPES

IIIOTES

Beverages, Microwave &
Miscellaneous

-• NOTES •-

Caramel Candy For Apples . . 143
Edible Play Dough . . . . . . . . . 146
EggNog .................. 141
Elephant Stew . . . . . . . . . . . . 147
Fantastic Frozen Strawberries 144
Fried Bananas . . . . . . . . . . . . 144
Fruit-Flavor Popcorn . . . . . . . 144
Fudge Nut Pops . . . . . . . . . . . 146
No Drip Popsicle .......... 145
Orange Julius ............. 141
Orange Sherbet Party Punch 143
Pink Party Punch . . . . . . . . . 143
Play-Doh For Kids . . . . . . . . . 146
Punch ................... 142
Punch For A Bunch . . . . . . . . 142
Punch For 100 . . . . . . . . . . . 142
Scratch Cocoa . . . . . . . . . . . . . 141
Snackin Granola . . . . . . . . . . 145
Snacks ................... 145
Sparkling Strawberry Punch 143
Spatzle . . . . . . . . . . . . . . . . . . . 146
Super Orange Juliet........ 141

-F-

332392

-G-

IIt./;"·
I

I

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

SIMPLIFIED

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.

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

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
won't break. Bake as usual.
• Put cream or milk on top of two-crust pies for a

•

escape.

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
12 tablespoons -3/4 cup
1/3 tablespoons- 1/3 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

••s

MEASURES

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

milk.

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.
• Cut drinking straws into short lengths and insert
through slits in pie crusts to prevent juice from
running over in the oven and permit steam to

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

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

• Add a little salad oil in when you cooK macaroni
or spaghetti and it will not boil over or stick.

COMMONLY

CONTENTS

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OF CANS

Of the different sizes of cans used by commerCial canners, the most
common are:
.slz.fl.··
Average Contents
8 oz ........................................................... 1 cup
picnic ......................................................... 1 1/4 cups
#300 :......................................................... 1 3/4 cups
Nq. 1 tall ................................................... 2 cups
No.··303 ..................................................... 2 cups
No,,.,?;:.. ,: ..,................................................... 2 1/2 cups
No. 2 1/2 ................................................... 3 1/2 cups
3 .......................................................... 4 cups
10· ....................................................... 12 to 13 cups

~Helpful Cooking Hints~

Jtff/

I I TERMS I
Used in Cooking
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•

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.

•
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FONDUE

A dish made of cheese, eggs, etc.

FRITTERS

Vegetables or fruit covered with batter then fried
in deep fat.

iI

FROSTING

A sugar that has been cooked and used to cover
cakes, and other foods.

GIBlETS

The liver, gizzard or heart of poultry.

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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

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

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APPETIZER

A small serving of food served before or as the
first course of a meaL

ASPIC

•i

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, ?lso to dip vegetables in boiling water in
preparation for freezing, canning or drying.

BOUILLABAISE

A.chowder made from several varieties of fish and
wtne.
Clear soup made from lean beef or chicken.

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BOUILlON
BRAISE
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.
·

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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.

•

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COBBlER

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

COCKTAil

An appetizer served before or as the first course
of a meal. An alcoholic beverage served before
the dinner; or cut shellfish with tart sauce served
at the start of a meal.

•

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8•

To brown meat or vegetables in hot fat, then to
cook slowly in small amount of liquid.

CRACKliNGS

Crisp particles left after fat has been fried out.

.i

CROQUETTES

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•·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-----i

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JNFUSION

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).

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

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'-:~-;-:,~-;~~,,~·-·--·-·-·-·-·-·-·.,·-·-·-·-·-·-·-·-·-·-·-·-·-·-·-··

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PARE

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

PEEL

Strip off outer covering (oranges).

PIQUANT

A sharp sauce.

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SCALD

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

I

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 .

.

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BOIL

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CALORIE COUNTER
CANDIES, SNACKS AND NUTS

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BREW

To cook in hot liquid until flavor is extracted.

BROIL

To cook by exposing the food directly to the heat.

BRAISE

To cook meat by searing in fat, then simmering in
a covered dish in small amount of moisture.

CANDY

To conserve or preserve by boiling with sugar. To
incrust or coat with sugar.

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.

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DAIRY PRODUCTS
American Cheese ..........
1 cube, 1 1/ 8 inch .
Butter or Oleomargarine ......... 1 level Tbsp.
Cheese (blue, cheddar, cream,
Swiss) ..................... 1 ounce ..
Cottage Cheese (uncreamed) ..... 1 ounce ...
Cream, light ............
1 Tbspo ..
Cream, whipped ...
1 Tbsp . ......
Egg White . . . . . . . . . . . . . .
1. . . .
1
Egg Yolk ........ .....
Eggs (boiled or poached) . . . . . . . . 2
Eggs (scrambled) . .........
2 ...
Egg (fried) . . . . .
1 medium . . . . . . . .
Yogurt (flavored) .............. 4 ounces . ........
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15
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160
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BOILING POINT The temperature reached when a mixture maintains a full bubbling motion on its surface.

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

Calories

Almonds (salted) .............. 12 to 15 .................. 93
Cashews ................... 6 to 8 .................... 88
Chocolate Bar (nut) ............ 2 ounce bar . .............. 340
Coconut (Shredded) . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . . . . . . . 344
English Toffee ................ 1 piece . .................. 25
Fudge . ..................... 1 ounce . . . . . . . . . . . . . . . . . 1 15
Mints ...........
5 very small
50
Peanuts (salted)
1 ounce .........
J 90
Peanuts (roasted) . .
1 cup . . . . . . . . .
800
Pecans . . . . . . . . .
6....
104
Popcorn (plain) ....
1 cup . . . .............
54
Potato Chips
10 medium chips . . . . . . .
11 5
Pretzels .................... 10 small sticks .
35
Walnuts .................... 8 to 10 . .
100

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Cakes;
Angel Food Cake ...
2" piece .......
Cheese Cake ...
2" piece ....
Chocolate Cake, iced ......... 2" piece .................
Fruit Cake . ..... : .
2" piece ..
Pound Cake . . . . . . . . . . . . . . 1 ounce piece . . . . .
Sponge Cake . . . . . . . . . . . . . . 2" piece . . . . .
Shortcake with fruit . . . . .
I ave. slice . . . . . . . . . . . . . . .
Cupcake, iced ...
1 ......................
Cupcake, plain ............. 1 ......
Pudding:
Bread Pudding . . . . . . . . . . . liz cup . . . . . . . . . . . . . . . .
Flavored Puddings . . . . . . . . . . . liz cup . . . . .
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Pies:
Apple
Blueberry .
Cherry ...
Custard ..................
Lemon Meringue ............
Peach .............. ......
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I piece ..............
1 piece
1 piece ....
1 piece . .........
1 piece .......
1 piece ....
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Cooking

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110
200
445
115
I40
120
300
185
I45
150
140
331
290
355
280
305
280

Hints~

j5V

I

CALORIE COUNTER

CALORIE COUNTER

DESSERTS (cont.)

Calories
Pumpkin
I piece .................. 265
Rhubarb
I piece .................. 265
Ice Cream:
Chocolate Ice Cream . . . . . . . . . !-2 cup . . . . . . . . . . . . . . . . . . 200
Vanilla Ice Cream ........... !-2 cup . . . . . . . . . . . . . . . . . . I 50
Miscellaneous:
Chocolate Eclair, custard ...... I small .................. 250
Cookies, assorted ........... I, 3-inch dia............... I20
Cream Puff . ............... I ...................... 296
Jello, all flavors ............. !-2 cup ................... 78

BEVERAGES AND JUICES
Beer ....................... I bottle, I2 oz. . . . . . . . . . . . . I85
Chocolate Malted . ............. 8 ounces . ................ 450
Cocoa (all milk) ............... 8 ounces . ................ 235
Cocoa (milk 6 water) ........... 8 ounces . ................ I40
Coffee (blacklunsw.) .................................... 0

BREADSANDFLOURFOODS
Baking Powder Biscuits . . . . . . . . . I large or 2 sm. . . . . . . . . . . . . I29
Bran Muffin . . . . . . . . . . . . . . . . . . I medium . . . . . . . . . . . . . . . . I 06
Com Bread .................. I small square . ............ I30
Dumplings .................. 1 medium . ................ 70
Enriched While Bread . . . . . . . . . . . 1 slice . . . . . . . . . . . . . . ...... 60
French Bread ................ I small slice ............... 54
French Toast . ................ 1 slice . .................. 135
Macaroni and Cheese . .......... 1 cup . .................. 475
Melba Toast ................. I slice . ................... 25
Noodles cooked . .............. 1 cup ................... 200
Pancakes (wheat) ............. I, 4-inch . ................. 60
Raisin Bread . . . . . . . . . . . . . . . . . I slice. . . . . . . . . . . . . . ...... 80
Rye Bread . . . . . . . . . . . . . . . . . . . I slice. . . . . . . . . . . . . . . . .... 7I
Saltines . . . . . . . . . . . . . . . . . ... I . . . . . . . . . . . . . . . . . . . . . . . 1 7
Soda Crackers . ............... 1 ....................... 23
Waffles . .................... I ...................... 2I6
Whole Wheal Bread ............ I slice . ................... 55

BREAKFAST CEREALS
Corn Flakes . . . . . . . . . . . . . . . . . 1 cup . . . . . . . . . . . . . . . . . . .
Cream of Wheal .............. 1 cup ...................
Oatmeal .................... 1 cup ...................
Rice Flakes . . . . . . . . . . . . . . .... 1 cup . . . . . . . . . . . . . . . . . . .
Shredded Wheal . . . . . . . ....... 1 biscuit . . . . . . . . . . . . . . . . .
Sugar Krisps ................. -% cup . . . . . . . . . . . . . . . . . .

. 96
120
148
105
100
110

FISH AND FOWL
Bass . . . . . . . . . . . . . . . . . . . . . . 4 ounces. . . . . . . . ......... 105
Brook Trout ................. 4 ounces . ................ I30
Crabmeat (canned) ............ 3 ounces . ................. 85
Fish Sticks . . . . . . . . . . . . . . . . .. 5 sticks or 4 oz. . . . . . ....... 200
Haddock (baked) . . . . . . . . . . . . . . 1 fillet. . . . . . . . . . . . . . . . . . . I 58
Haddock (broiled) ............. 4 ounces (steak) .......... 207

~Helpful Cooking Hints~

FRUITS

Calories
1 small ................... 70
1 medium ................. 85
!-2 cup ................... 45
!12 melon large . . . . . . . . . . . . .. 60
!12 cup ................... 40
1 cup .................... 54
1 cup . . . . . . . . . . . . . . . . . . . . 65
Dates ...................... 3 or4 . ................... 95
Grapefruit (unsw.) ............. !-2 •..•••.••••••••..••... 55
Orange ..................... 1 medium ................. 70
Peach (fresh) . . . . . . . . . . . ...... 1 . . . . . . . . . . . . . . . . . . . . . . . 35
Plums ...................... 2 ....................... 50
Tangerine (fresh) .............. 1 ....................... 40
Watermelon ................. 1" slice . .................. 60

Apple (raw) . .................
Banana ....................
Blueberries (frozen/unsweetened) ..
Cantaloupe Melon . . . . . . . . . . . ..
Cherries, fresh/whole ..........
Cranberries (sauce) ............
Grapes . . . . . . . . . . . . . ........

MEATS
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 !12 ounces . . . . . . . . . . . . ... 210
Meat Loaf . . . . . . . . . . . . . ...... 1 slice. . . . . . . . . . . . . . . . ... 100
Pork Chop (med.) ............. 3 ounces . ................ 340
Pork Roast . . . . . . . . . . . . ...... 3 ounces. . . . . . . . . . . . . . . .. 310
Pork Sausage ................ 3 ounces . ................ 405
Roasts (Beef)
Loin Roast ................ 3 !12 ounces . . . . ........... 340
Pot Roast (round) ........... 3 !12 ounces . . . . . . . . . . . . ... 200
Rib Roast ................. 3 !12 ounces ............... 260
Rump Roast ............... 3 !12 ounces ............... 340
Spareribs .................... 1 piece, 3 ribs . . . . . . . . . . . . . 123
Swiss Steak ................. 3 !12 ounces ............... 300
Veal Chop (med.) .............. 3 ounces . ................ I85
Veal Roast .................. 3 ounces . ................ 230

SALADS AND DRESSINGS
Apple and Carrot (no dressing) .... !12 cup . . . . . . . . . . . . . . . . . . 100
Che{Saladlreg. oil ............ 1 Tbsp .. ................. 160
Che{Saladlmayonnaise ........ 1 Tbsp................... 125
Che{Salad!French, Roquefort .... 1 Tbsp .. ................. 105
Cole Slaw (no dressing) . . . ...... !12 cup . . . . . . . . . . . . . . . . . . 102
Fruit Gelatin . . . . . . . . . . . . . . . . . 1 square . . . . . . . . . . . . . . . . . 139
Potato Salad (no dressing) ....... !12 cup . . . . . . . . . . . . . . . . . . 184
Waldorf (no dressing) ........... !12 cup . . . . . . . . . . . . . . . . . . I40
Boiled Dressing ............... 1 Tbsp . ................... 28
French Dressing . . . . . . . . . . .... I Tbsp. . . . . . . . . . . . ........ 60
Mayonnaise . . . . . . . . . ........ 1 Tbsp. . . . . . . . . . . . . . . . . . . I1 0

~Helpful

Cooking

Hints~

;51

A ''QUICK'' Summary
~.

OF

continued...
CARAWAY

Seeds have a spicy smell and aromatic taste.
Used in baked goods, in cakes, breads, soups,
cheese, and sauerkraut.

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.

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.

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.

BASIL

Aromatic odor, warm sweet flavor, used whole
or ground. Used with lamb, fish and vegetable
dishes.

OREGANO

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

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

BAY Li:AF

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.

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
mor~ 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.

MARJORAM

TARRAGON

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

~

/)Z

RETAIL AND WHOLESALE BEEF CHART

Retail Cuts

Wholesale Cuts

Retail Cuts

TABLE FOR COOKING VEGETABLES
Vegetable

Cook covered in small
amount of boiling
salted water or in
consomme.

J0-15mins.

CORN

Remove husks and
silks from fresh com.
Rinse and cook
whole.

Cook covered in small
amount of boiling
salted water; OR
cook uncovered in
enough boiling salted
water to cover ears.

6-8mins.

EGGPLANT

Wash; If skin is tough, Dip in beaten egg,
then in fine dry bread
pare. Cutin lh-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.

8-1 0 mins.

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.

15-20 mins.

PEAS, Green

Shell and wash.

Cook covered in small
amount of boiling
salted water.

8-15 mins.

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. Tum often
while cooking.

3-5mins.

~u~

TOMATOES

Wash ripened
tomatoes.

Cook slowly, covered
without adding water.

I0-15mins.

----Braise----

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.

Top
Round

Bottom
Round
{Swiss Steak)

-Braise-- Braise"-- Braise-

~

Hind Shank

-Cook in Liquk:l (Soup) or Braise-

Blade Steak

Blade Pot-Roast

y~f{~j

:..--::-?

Triangle Bg~~~:s Shoulder
Pot-Roast Pot-Roast
Ftllet

~
English Cut

Arm
Pot-Roast

~
Arm Steak

-------B•aise--------

-~

Rolled Neck Boneless Neck
_

Time

Scrub thoroughly.
Cut off leaves and
trim roots. Slice into
desired lengths.

Round
Steak

-Braise or Cook in Liquid

Cooking

CELERY
~~
~
Roast (Bake), Broil,
Panbroil, Panrry,
Braise

Ways To
Prepare

Approx.
4mins.

lOmins.
Total

Braise or Cook in Liquid---

---------------------------------Helpful Cooking

Hints~----.,----.,-----

QUANTITY COOKING
Food

25 Servings

1 00 Servings

MEAT, POULTRY OR FISH
Beef and veal (roasted) .............. 10 lbs. . ...... 40 lbs.
Fish, large whole .................. 13 lbs. . ...... 50 lbs.
Fish, fillets or steaks ................ 7 Y2 lbs . ....... 30 lbs.
Ham (roasted) .................... 10 lbs. . ...... 30 lbs.
Hamburger ...................... 9/bs. . ....... 35 lbs.
Meat Loaf . . . . . . . . . . . . . . . . . . . . . . . 5 lbs. . ....... 18 lbs.
Pork Rib Roast .................... 10 lbs. . ...... 36lbs.
Pork Chops and Vea.l Cutlets .......... 9lbs. . ....... 30 lbs.
Turkey or Chicken (roasted) . .......... 16lbs. . ...... 50 to 75 lbs.

1. Take time to work - - It is the price of success.

2. Take time to think- - SANDWICHES

It is the source of power.

Bread .......................... 50 slices ...... 200 slices
Butter . . . . . . . . . . . . . . . . . . . ...... Y2 lb. . ....... I Y2 lbs.
Mayonnaise . ..................... 1 cup ........ 4 to 6 cups
Mixed Filling (meats, eggs, fish) ........ 1 Y2 qts . ....... 5 to 6 qts.
Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . 1 Y2 heads . . . .. 5 to 6 heads

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 . ....... 4 Y2 gals.
Scalloped Potatoes . ................ 4!--2 qts .. ...... 17 qts.
Spaghetti ....................... 1!4 gals . ...... 5 gals.
Baked Beans . . . . . . . . . . . . . . . . . . . . . % gals. . . . . . . . 2 Y2 gals.
Jello Salad . . . . . . . . . . . . . . . . . . . . . . 2 qts. . . . . . . . . 2 Y2 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 - - It hitches the soul to the stars.

VEGETABLES
Beets (fresh) ..................... 5 lbs. . ....... 20 lbs.
Beets (canned) . ................... 1 No. 10 ...... 4 No. 10
Cabbage (shredded) ................ 5lbs . ........ 20 /bs.
Carrots (cooked) .................. 6 lbs. . ....... 24 lbs.
Com (canned) .................... 3 No. 2 ....... 2 No. 10
Corn (frozen) ..................... 3 40-oz. pkgs . .. 10 40-oz. pkgs.
Peas (fresh) ...................... 18 lbs. . ...... 70 lbs.
Peas (frozen) ..................... 3 40-oz. pkgs. . . 1 0 40-oz. pkgs.
Sweet Potatoes (canned) ............. 1 No. 10 ..... .4 No. 10
Sweet Potatoes (fresh) .............. 7/bs . ........ 24/bs.

-------------.-----.-Helpful Cooking

Hints~

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~