046 Stoxen-Cook and Gardenaires Southeastern Kenosha Cookbooks

Cook Books 229 pages. Album of Unknown owner with preprinted poems and space for recipes.The Stoxen-Cook Cookbook Gardenaires Garden Club, Southeastern Kenosha County 1967-1977 1 -40; 41-156; 157-229. Copies of various prepared cook books which have contributor names attached to the recipes. Also includes a mini genealogy of the Stoxen Family and several family images with recipes and the family names of the contributors.

97895192

unknown

046 Stoxen-Cook and Gardenaires Southeastern Kenosha Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

PDF

Valentine
SNIPPETS of SALEM

46- Cook Books

229 pages
Album of Unknown owner with
preprinted poems and space for recipes

1 -40

The Stoxen-Cook Cookbook

41-156

Gardenaires Garden Club
Southeastern Kenosha County 1967-1977

157-229

Contents: Copies of various prepared cook books which have
contributor names attached to the recipes. Also includes a mini
genealogy of the Stoxen Family and several family images with
recipes and the family names of the contributors.

From the WKCHS Western Kenosha County Historical Society
Collection
NOTE:
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY for images that can be found in this booklet.

Compiled 6/2008 by L S Valentine Copyright©Valentine2008

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35

Forlll Sl 9 ·

REC!'J?ES FOll US~ IN :.MUNG 'U~B SfjLL!Nl!l
Sa!:L:LANE B!SCl.JITa AND VAR!l~IONS

.ME:CHOD .."'.
Sift the flour once l:e:fore measuring. --~·-~­
the flour, salt. baking :powder together •.
Cut in the shortening with a fork. Add ·
milk. Handle as little as :poasiblla. Roll
out. cut with biscuit cutter and bake :!!or
,a minutes at 475 deg.

lNGREDlE:N!llS
cup~ bread flnur
l tep. $alt
:3 tsp$. baking :powdar

2

4 tbs. shortening

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3/4 eup milk

VA11U,TION$

.:HEESE BiSCUIT

ORANGE TEA BISCUIT

To the biscuit dough add
l/4: dup grated oheeee.
Cut:with small size

To tha above recipe add grated :rin.~ of on41,
.orange. Place on to:p ·of each biscuit l/2
ouhe of loaf sugar dipped in. orange juice
or-one section of orange and bake.

'bis¢uit cutter and bake
mixture as directed.\

EMERGENCY BISCUIT
Inore~se

SOUR MILK OR BUTTERMILK BISCUIT
Substitute sour milk or buttermilk for .
sweet milk in tbe atove.recipe. ~dd 1/~
ts,p. -~Pd~ and· re.du.ce the baking :p.owlie:r to
<!ctsps. and bake as directed.

tba milk io the

· above reoipe to 1 cup.
Mix·aa directed~ but
instead o:t' .:tolling drop
the &peon on a
-~ref'l.sed. 1Jakingsheet
fro~

or place in greased muf:f in tins and bake •. A
:few currents or raisine
edd.~:~d to this mixture
is Ct.elicious.
,SBELLANE SUNSHINE

CAKE

METHOD
eggs. Add salt to whites
until foamy,_ then add cream of t
u,.'ltil
whites wil
.Contin,ue leatin;c
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.
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sba:r:e~ bid sugar gradually. Add

Separa~a

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l/4 tsp. ;.;alt;
l-1/2-~ups sugar
l level tsp. cream of
tartar
l tsp. Viilnilla
l. cup .sifted pastry

:flour

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and ::?old in tr1e yolks well!;~a.te:o,
·fold in tile flcur. Ba'ke o"n0

Ir•Yert pan for

deg.

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moving cake.

COMPLIMENTS OF SHELLANE JIVISION
5EE11 PETROLEUM CORFORA'IION
ST. LOUI3~
GUES~

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STOXEN-COOK
Cookbook

1889

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STOXEN-COOK
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MARGE STOXEN KRUZAN

JOANNE (GENE) SIMES
1988

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"JABLE OJ" CONttN'JS

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Preface ......................................................... 1
Historg ......................................................... 3
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Biographies ................................................ 11
Recipies
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Appetizers &. Dips ................................. 1 9
Soups
....................................................... 33
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Salads
Vegetables ......................................... 4 1
Fruits
................................................. 47
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ffiisc ................................................... 49
Salad
Dressings ................................ 53
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Breads
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Quick Breads ..................................... 57
Yeast Breads ..................................... 65
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ffiain Dishes
meat ................................................... 71
Seafoods & Poultry .......................... 93
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Eggs Cheese & misc ...................... 10 1
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Vegetables ............................................ 105
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Desserts
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Cakes ................................................ liS
Pie ..................................................... 131
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Cheese
Cakes .................................. l37
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Other Desserts ................................. 1 4 1
Cookies
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Bar Cookies ...................................... I 53
Others .............................................. 163
Candies
................................................. 177
~Beverages &. ffiisc .............................. 1 86
Index .......................................................... 197
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Picture
Key .............................................. 204
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Printed in the U.S.A.
First printing November 1988

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Published by:

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f:T-Sd Entel'"pt"i.sesWtl'
15214 Kishwaukee Valley Road
Woodstock, II. 60098

This book is a tribute to an outstanding pioneer
family .... A. C. and Anna Cook Stoxen and their seventeen
children!
Yes, seventeen children, including one set of
twins, and all of those children grew to adulthood. At the
time of this printing four of them are still living. The first
one to die was Austin, at the age of fifty-nine.

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We felt the story of this family should not be lost,
and those of you fortunate enough to have Stoxen blood
will realize the Stoxens are indeed "hardy stock."
We have tried to include recipes from descendents
of as many of the original seventeen as we could.
Everyone of these recipes is "kitchen tested" by the
sender and we know they will all be "tempting." But we
claim no responsibility for errors or omissions and are
definitely not responsible for any weight gain on the part
of the users.
When we took our book to the printer we
discovered that your response to our requests for recipes
was so great that the size of the book and the cost of
including all the recipes was prohibitive. So, with many
regrets we began eliminating some.
We tried to keep our original idea of including at
least two recipes from each of you and, also tried to
retain all of the recipes which had been handed down
through the generations. We tried to keep a good variety,
and thus eliminated many recipes that were similar.

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This was a very difficult process and we hope you
will understand if some of your favorites are not here.
Thanks to Aunt Peg Dix who contributed much of
the family history and to all of you who responded to our
requests. And to all who helped in sorting, typing, proof
reading and funding. We are hoping that the cost will be
covered by the sale of the books and if any profits result
from the sale, the monies will be given to the Cook
Museum in Wauconda.
There are more books available from either Marge
Kruzan P. 0. Box 22, Silver Lake, Wl53170 (414-8894292) or Joanne Simes P.O. Box 331, Hebron, 1160034
(815-648-2194). They will be glad to send them.
(Please note that inside the back cover is a "key"
to who is who in the picture on the back.)

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STOXEN FAMILY HISTORV... AS
REMEMBERED BY AUNT PEG STOXEN DIX .... AND
OTHERS.

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August C. Stoxen (A. C.) was born June i, 1867 at
Plum Grove, Illinois to Henry and Sophie Stoxen.

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Anna and August were married March 27, 1889 in
this same house in Wauconda.
Anna and August resided on the Stoxen home
- farm in Marengo and then moved to Wauconda where
August operated a butcher shop for several years.

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Jess, Art, Ralph, Natalie, Austin, Josephine,
Bernice, Raymond, Helen and the twins; Lloyd and Floyd
· were born in Wauconda.

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August and Anna decided to move to a 5,000 acre
ranch near Aberdeen, South Dakota. Stanley (Ted) and
Laura were born in Pukwana, South Dakota and Hazel
and Margaret were born in Bowdle, South Dakota.

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Bernice Stoxen Simes told her grandchildren many
stories of the days the family spent in South Dakota:

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Anna E. Cook was born January 19, 1869 at
Wauconda, Illinois in the house that is now the
Wauconda Historical Society. Her grandfather, Lewis
Cook, made the bricks and built the house. Her father,
Arthur, was a Civil War Veteran.

The move from Illinois to South Dakota was made
by train. The cattle were in one box car and the family
and the household goods in another. There was a

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change of trains in Chicago, so the cattle, and the family,
were herded down the streets of Chicago.

for vari~tY: We called them Russians, but they probably
were Fmn1sh.

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When the family was leaving Marengo, Aust_in ~as
inadvertently left behind. The local ~actor loaded h1m m
his buggy and chased after the fam1ly and when he
caught them he said .... "My God, A. C., You almost lost
one!"

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One time they left without saying this and Bernice
chased them down the dirt road, shouting. When August
pulled the team to a halt, Bernice asked "Should we mind
the fire and take care of the baby?" And, as Bernice told
it: "When I saw Pa start to raise that buggy whip, I high, tailed it for home!"

[

This gave rise to a rhyme the children never
forgot: "Austin, Austin, once we lost him." "He came back
with Doctor Dawson."

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"Grandma Simes" told the children about going to
school in South Dakota. Everytime the family moved to a
new location a room would have to be built on the scho91
and a new teacher hired. And, because the Stoxen family
was the cause of the added expense, the teacher
boarded with the Stoxen's.

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One of the teachers was a man from Russia and
the boys did not particularly care for him. He always wore
a derby hat so one day Austin and Ray put it in the
haymow an'd the pigeons built a nest in it

Bernice said there was always a baby to take care
of and everytime August and Anna left the house they
said "Mind the fire and take care of the baby."

The twins, being adorable and identical, were a
constant source of fascination to everyone and
particularly the friendly Indians of South Dakota. At one
I time Anna found an Indian brave standing in her kitchen
with two fine blankets over his arm. Although he did not
' speak English he indicated he was interested in trading
his fine blankets for the twins. But Anna said "no deal."

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During one of the dry spells in Dakota, the prairie
caught fire and the boys J?lo~ed around ~he school to .
save it. It was the only butldmg left standmg when the f1re
finally burned out.

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In later years one of the teachers recalled: "I
never had to worry about the wood stove being fired up
and the wood box taken care of as long as there was at
least one Stoxen boy in my class. They vyould always
come in early to warm up the room and ftll the water
pails."

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. "Pa" was a strict disciplinarian and if you got in
trouble in school you were really in trouble at home.

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We always carried our lunch to school and our
sandwiches were always made of homemade bread. The
Russian children brought little meat filled pies c~Jied
"pasties" in their lunches and we would trade wtth them

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Another time Anna was riding on the train with the
twins. The conductor stopped to talk to Floyd and gave
-· him a few pennies he had in his pocket. Anna said, "What
do you say, Floyd?" and Floyd said: "Give some to
Uoydie."
Even in later years the twins were difficult to tell
apart and at family reunions they had a lot of fun fooling
people. The secret was: "Lloyd smoked a pipe and Floyd
didn't."
Later the family moved to Minnesota where Ruth
was born and then back to Harvard, Illinois where
Preston was born. In later years when the older children
said Preston (Pete) was spoiled, Ma just explained it
away by saying, "He just sat on my lap too long. The rest
of you never had a chance."
The Stoxen family then moved to Hebron where
they farmed and many people in Hebron still recall the
happy times spent at the Stoxen house, because there
was always a lot of activity. The Stoxens did not own the

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f~rm, but it happens that their great grandson, Steve

....

-- get washed very often. Ma took great pride in keeping us
"looking good" and people always remarked about how
nice the Stoxen's always looked."

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S1mes, now owns a portion of it and lives there.
From Illinois they moved to Wisconsin and farmed
where the Nippersink Resort now stands and in 1919
they moved to a farm near Wilmot. In later years they
moved to Salem and lived with their daughter Margaret
(Peg) Stoxen Dix.
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Peg recalls the days spent on the farm near
Wtlmot:

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"There were six of us in school at this time and
Ted would ~rive the team (Buck and Pandora) on a
surrey to Wtlmot to school. At that time there was a barn
on the lot where the Stage Stop Restaurant is and the
horses would be kept there during the day."

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"We always had our own meat in those days.
Mother w~uld fry pork chops and put them in a large
stone Jar tn the cellar, covered with grease. We would
take them out as needed."
"She would sew long, narrow socks from cheese
cloth and fill them with sausage. These hung in the wash
house and when we wanted some for breakfast she
would just slice some off."
'

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"Pa was very proud of his family and when the
traveling photographer visited, even if there wasn't much
money Pa always wanted a picture taken. The kids did
not like this and even today they dislike having their
pictures taken. As Bernice put it.. .. "We got tired of our
picture showing up in the Breeder's Gazette I"
The picture on the back .cover <?f this boo~ is one
of the few which shows the ent1re family. At th.e ttme the
, picture was taken Austin was in Canada working on a
ranch and so the photographer took a copy of a picture
the family had of Austin and "put him in the top row."

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(The picture on the front of the book is Anna and
August's wedding photo.)
Peggy continues: "'We had a large house which we
heated with three wood stoves. Dad was always up early
, 1 and filled the stoves and shook down the ashes. !twas
i usually warm when we got up. He would call us at 4:30
and we got up .... no stalling, believe me! We also had a
cook stove which required split wood. We would have to
· 1 fill the woodbox and bring in chunks every morning
i before school."

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. "We also ~auld put chunks of beef in brine for a
certatn length of ttme and then hung them in cheese cloth
over the cook stove. It took quite a while .... several
weeks .... but that was REAL dried beef.. .. and, OH SO
GOOD!!! It seems it was always tasted before the time
was up .... but even then it was good."

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"We rendered our own lard, and that was a big
chore, and a greasy mess. I remember the lard press we
used. And we also used to cut the fat into small chunks
and put it in a slow oven for a long time."

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"There were two bedrooms upstairs in the house
and the girls had one and the boys the other. It was my
chore to make the boy's beds. There were three beds
·1 and a cot. They all had feather ticks which were not easy
_J to deal with to make a bed look nice."

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j night and we also had to keep the reservotr on the cook

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"Ma made all our clothes .... all the dresses for the
gtrls and most of the coats. We always had aprons which
she made fo~ us to wear over our dresses to keep them
clean. The wmter clothes were made of wool and did not

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· and strainers each morning.

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"We girls helped with the milking m?rning and

stove filled so we would have warm water."

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Laura and Ruth always did the breakfast dishes

j and there were lots of them. Hazel washed the milk pails

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"We had a bathroom installed, and the pressure
tank was in the cellar. It had to be pumped by hand and it

too~ two of us to do

!t. Sometimes we had a gasoline

engme to use. We d1d not have electricity."

"Washing clothes was not the easiest either We
had to fill the boiler and put it on the cookstove the· night
before. We had a wooden washing machine which we
worked by hand and we also used a lot of scrub boards.
The clothes would always be hung out and in the winter
t~ey woul.d sti.ll be frozen when we brought them in at
mght. QUite different from the automatics of today."
"When we got home from school, it was always:
Change your clothes and fill the wood box and the
reservoir" .... and we did .... no arguments."

"Saturday morning was time to fill all the lamps
and lanterns and wash the chimneys. The electric lines
had not yet gone by. We milked 80 to 100 cows by hand.
The farm work was done with mules, not horses." ·

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"On November 28, 1937 Mom was on WLS radio
on the "Folks Worth Knowing" program. She was asked
to name all of the seventeen children and she forgot
Helen!"

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"Mom was on hand when several of the older
grand children were born and she helped usher them into
the world. Bud and Betty, Austin and Mabel's twins were
so tiny the doctor did not offer much hope for their
survival. .. but Mom kept them warm by the cook stave, in
shoe boxes .... and they grew strong and healthy."

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"Ou.r dining room table was long .... we could seat
at the firSt sitting and there were always some left for
the second sitting. We would have hot cereal or bacon
~o-..
and ~ggs or pancakes for breakfast. The noon meal was
our b1g meal of the day. There were always enough
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potatoes boiled to fry for supper. We usually had cake or
sauce for dessert. We baked a cake everyday to have tor ·. I
supper."

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"Dad was very active in the milk marketing
company and the Farm Bureau. He was instrumental in
settling the milk strike and the Milk Producers Association
gave him a car in appreciation .... his first car. He took it
- out to a field and continued to drive it in circles because
he did not know how to shut it oif. It quit when it ran out of
, gas. When asked why he didn't stop it, he replied: "I
·- didn't start it.""
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"On Sunday we usually had fried chicken .... a real
treat. ... and as Aunt Mabel (Austin's wife) says· "Nobody
·
could fry chicken like Grandma Stoxen!"
. "Dad always looked forward to someone camino
for dmner 9n Sunday.... in fact, any day that some one"'
happened m at m~al time he asked them to eat with us. It
seemed that certam salesman (the Rawleigh and Watkins
men) always got to our house just before noon."

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"Dad never got over the habit of inviting people for
Sunday dinner. In later years, Laura and her husband,
Marshall and their daughter Virginia were visiting. It was
Thanksgiving Day and Dad saw a young sailor out hitch
hiking in the cold rain. No one stopped so Dad sent
Virginia out to invite him in for dinner. After dinner Dad
gave him a ride to Great Lakes. I wonder if that sailor
remembers that day."

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These are just a few of the memories of the
"Seventeen." There must be many more. Perhaps some
of you can add to the collection of our own "Little House
on the Prairie" .... but our house was always a big house!!!

. "We churned our own butter in a wooden drum
wh1ch turned and in a churn with a plunger which went up
and down."
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"Sometimes on Sunday night we would have a
b?wl of bread and m!lk. This was always very nice, as we
d1d not have many dishes to do. In the winter, when we
~auld chop ice from the water tanks, Floyd would make
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;ce cream on Sunday. It was so good!!!"
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Robert Stoxen, the oldest grandchild, now living in
--' Harvard, remembers a time that his father, Ralph, was
moving the family. They were moving by bobsled and

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used the railroad tracks as a trail as the sled moved so
easily. However, suddenly an unexpected train appeared.
Ralph unhitched the horses, rehitched them to the
side of the sled and pulled everything off the tracks just in
time.
A friend of the family mentioned what a excellent
horsewoman Anna was. She was admired by all.
One of the truly amazing things about the family is
that there were no infant or childhood deaths. All
seventeen lived a strong, healthy life .... a legacy we can
all be proud of.
And, Anna and August lived to celebrate their
golden wedding anniversary, a party that lasted for three
days. A highlight of the day was a congratulation card
from President Roosevelt, even though A.C. was not a
Democrat, but a proud member of the "Progressive
Party."

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(by order of birth)

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We realize there are many errors and/or
omissions in these biographies. We did the best we could
with the information we received. We know we do not
have the married names, the spouses, and the children of
some of the third and fourth generations in many cases.

NOTE:

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We also had to omit much of the additional biographical
material many of you sent us. We simply ran out of room.
We apologize.

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- 10-

JESSIE NEVADA (JESS) - was the first born
child, born January 17, 1890. She
married Glenway Darwin. They had no
children. Jess died March 6, 1976.

ARTHUR HENRY (UNK) -was the oldest boy.
He was born March 11, 1891. He
served in World War I. He was never
married. He died March 9, 1974.
RALPH QUINCY {BUN) - was born March 14
1892. He married Frances Meyer and '
they had four children. Ralph died
March 21, 1968.
ROBERT ~ was the first grandchild
born to Anna and A. C. He is
married to Martha and they have
four children; leslie, Judy,
Patty and Dena.
- 11 -

DONALD - married Harriet and they
have two children; Dick and
Gloria. Dick and his wife, Lynda
have two children; Lori and
Kristi. Gloria and her husband,
Wayne, have four children; Ann,
Erica, Issac and Christina.
RALPH, JR. (Butch) - married Elzora
and they had three children;
Kathleen, Susan and Mary. Butch
died in a tragic farm accident
March 21, 1968.
MARY FRANCES (Sis)- married Roland
(Butch) Herrmann and they have
three children; Mark, Karen and
Paul.
Donald and Robert live near Harvard on the farms
their parents owned. Both families have been very active
in 4-H and community affairs for many years.

-

BETTY - married Pep Peterson and they
have two daughters, Carol and
Linda. Carol has Scott and Amy.
Linda has Jennifer and Brian.
MARGE- is married to Bob Kruzan and
they have two children; Jeff and
Julie.

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Aust was the first of the seventeen to die. He
passed away at the age of fifty-nine on November 3,
· ' 1954. Mabel makes her home in Silver Lake, Wisconsin
1 near her daughter, Marge.
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DORA JOSEPHINE (JO)- was born August 31,
1896. She married Adam Weaver and
they had one son, Lester.

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LESTER - is married to Lucille and
they have two children; Sarah
and Wayne.
Jo died July 10, 1978.

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NATALIE LUELLA (NAT or LUELL) - was born
October 3, i 893. She married Harry
Stroup and he died of Pnuemonia while
serving in World War I. They had no
children. Nat died April 4, 1971.
AUSTIN CHARLES (AUSD - was born February
8, 1895. He married Mabel Brinkman
and they had three children. The
oldest are a set of twins; Bud and
Betty. Marge is a younger daughter.
BUD - is married to Ferne and they
have six children; Cheryl,
Austin, Mike, Nancy and a set of
twins; Craig and Gregg. Cheryl
has two children; Steve and
Trisha. Mike has Jamie and
Jason. Nancy has a daughter,
Kim.

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BERNICE lONE (PICK or BIRDIE)- was born
September 19, 1897 and married Henry
Simes. They had three children;
George, Natalie Ann and Gene.
GEORGE - married Ruth Ann Judson and
they have five children;
Charles, Jolinda, Kevin, Marla
and Renee. Charles and Coleen
have Kelly and Cale. Marla and
John have Ryan, Nicole and
Jessie. Kevin is married to
Kathryn.
George was killed in a plane crash
August 20, 1978. Laura Stoxen
Williams' grandson, Jim, was killed
in the same crash.

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Happy died March 26, 1976.
NATALIE ANN was killed by an
automobile when she was five
years old.
GENE- married Joanne and they have
four children; Karen, Steve,
Susie and Jamie. Karen is
married to Phil and they have
two children; Shanda and Nicki.
Steve is married to Mary. Susie
is married to Dean and they have
two daughters, Sasha and Sammie.
Jamie is married to Yvette.

· LLOYD f. and FLOYD L. (DOC and FRITZ}·

were born on their Mother's th'irty
first birthday, January 'I 0, 1900 .
What a birthday gift!!!

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: LLOYD {DOC}- married Edna Brinkman, a

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Bernice dl~d October 16, 1981.

EUNICE- was the first granddaughter.
She is married to Jay Cherven
and they have two sons, John and
Richard. John has two sons, John
and Michael. Dick has a
daughter, Morgan.
RAY, JR. - married Joanne Pacey and
they have four children;
Margaret, Steve, Marie and
Lorrie. Margaret has two
children Jeffrey and Stephanie.
Steve has Jamie Ries. Marie has
Greta and Brett. Lorrie has
Christopher and Sharon.
CHARLES- and his wife, Carol, have
one son, Joe.

JOYCE - married Lowell Pitts and they
have three children; Douglas,
Mary Beth and Keith. Doug has
three children; Bryan, Josie and
Kristen. Mary Beth has Kyle and
Megan. (Kyle was born on January
1o 1982, his Grand1ather and
his Great-grandmother's
birthday.) Keith has a daughter,
Cassandra.

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Gene and Joanne live on the family
farm near Hebron, Illinois.

RAVMOND COOK (HAPPY) - was born November
18, 1898. He married Alma Keller and
they had three children; Eunice,
Raymond, Jr. and Charles.

sister of Aust's wife Mabel. They had
one daughter, Joyce.

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Doc died March 31, 1983.

FLOYD (FRITZ_}- married Johanna Andriesen.

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They had one daughter, Joann.
JOANN - married Glen Nelson and they
have iive children; Kenneth,
Gary, David, Sally and Tom. Gary
has three children; Ryan, Justin
and Erin. David has a son,
Joshua. Sally has Sara and
Jacob.
Fritz died September 17, 1969.
HELEN RUBY (DOLLY) -was born March 30,

1902. She married Earl Thomas. They
had no children. Helen died March 29,
1986 .

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....
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STANlEY HOMER (TED) - was born April 4,
1903. He married Carolyn Fernald.
They had no children, but raised
a foster daughter, Laurel. Ted
died May 2, i 982.

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lAURA SOPHIE {PUSS or SOPH) - was born
June 13, i 905. She married Marshall
Williams, and they had one daughter,
Virginia.

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STANLEY - and his wife, Ma!y Ann have
three daughters; Roxanne, Dawn
and Suzette. Roxanne has two
children; Lindsey and Cory. Dawn
has Jessica and Jamie.

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HAZEl EVENGEUNE (ANGIE) - was born April
30, 1907 and lives in her home in
Galesville, Wisconsin. She married
John Andriesen, a brother of Fritz
Stoxen's wife, Johanna. They had
three sons; Clayton, Dick and Lloyd.

MARGARET lOUISE (PEGGY) - was born May 15,
1908 and she lives in the family home
on Route 83 in Salem, Wisconsin. She
married Lester "Hap" Dix and they had
one daughter, Judy.
- 16-

RUTH ElliOT (TINY) - was born August 17,
1911. She married Eldon Allen and
they had four children; Eldon, Jr.
(Skip), Stanley, Ruth Ann and Joan.
SKIP - died of a heart attack July
25, 1980.

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DICK- is married to Betty.

JUDY- married Dick VandeSande and
they have three children; Heidi,
Matt and Heather.

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CLAYTON- married Phyllis and they
had one son Tim, who has a son
Christopher John. Clayton died
of cancer February 14, 1965.

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VIRGINIA- married Lloyd MacNider
and they had three children;
Jim, Billy and Marsha. Jim was
killed in the same plane crash
as Bernice's son, George. Jim
had a daughter, Kim. Bill and
his wife have four children;
Robert, Michelle, Kathryn and
Mary. Marsha has four children,
Phillip, Gina, Donald and
Amanda.
Laura died October 22, 1984.

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RUTH ANN - and her husband, Jim, had
two daughters, Wanda and Janice.
Janice died of cancer in 1970.
Jim also died of cancer.
JOAN - is married to Ray, and they
have two children; Geri Lynn and
Darrell. Geri Lynn has a son,
Anthony.

time, Ruth is making her home with her
J daughter,At this
Joan, in Missouri.

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. PRESTON FRANK (PETE) - is the baby of the
..
family. He was born December 31,
1914. He married Helen Griffiths and
··
they have five children; Sandy,
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David, Jerry, Sally and Marshall.

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SANDY- married Gene lnfusino and
they have two sons, Mark and
Brian.
DAViD- has two sons, David and Mike.
JERRY- has three children; Robert,
Sandra and Candace.

- i 7-

.~

SALLY - has two children, Heather and
Cory.
MARSHALL- has two children; Katie
and Kyle.
Pete and his wife, Helen, live in
Wilmot, Wisconsin.

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Appetizers

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and

Dips

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HAM CHEESECAKE APPETIZER

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1/2 c. bread crumbs
1 tsp. dry mustard
1/8 tsp. ground red pepper
3 (8 oz. each) pkgs. cream cheese
1/2 lb. finely chopped, fully cooked, smoked ham
2 c. shredded swiss cheese
1/2 c. half & half
1 tsp. salt
4 eggs

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Grease springform pan and coat side and bottom with
bread crumbs. Beat the hali and half, mustard, salt,
pepper, eggs and cream cheese in a large bowl, on
medium speed, until smooth. Stir in ham and cheese.
Spread in pan. Bake at 350 degrees until set, about
one hour. Cover and refrigerate up to 48 hours. Two
hours before serving, take out of pan and let stand at
room temperature. Garnish with parsley.

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Linda. (Peterson) Bobufa.

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- 19-

1 lb. ground beef
1/2 lb. ground pork
3/4 c. bread crumbs
1/2 c. water
1 egg beaten
1/4 tsp. nutmeg
1/8 tsp. allspice
1 1/2 tsp. salt
1/4 tsp. pepper

RUMAKI

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SWEDISH MEAT BAllS

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1/4 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 T. catsup.
1/2 tsp. powder garlic

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Mix all of the above together and shape into balls the
size of marbles. Brown in shortenting. Remove from the
heat as they brown.

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Sauce:

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3 onions sliced thin

1

3 T. flour

1 1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. water
1/2 c. milk
1/3 c. sherry wine
1/2 tsp. worcestershire sauce

Dill ONION RINGS
1/3 c. sugar
2 tsp. salt
1 tsp. dried dill weed
1/2 c. white vinegar
1/4 c. water

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Cook onions in drippings until dark brown. Stir in flour,
salt & pepper. Blend in remaining ingredients, heat to
boiling, stirring constantly. Add the meat balls and
simmer for 30 minutes. Stir often.

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Combine lemon juice, soy sauce, oil, catsup, garlic and
pepper. Set aside. Cut each chicken liver in half. Cut
each water chestnut into 3 pieces. Place in sauce.
Refrigerate at least 4 hours. Drain. Preheat oven to
450 degrees. Cut each bacon slice in half. Wrap 1
piece of liver and 1 piece of water chestnut in each
bacon piece. Secure with toothpick; roll in brown sugar.
P(ace on rack in shallow baking dish; bake 15-20 min. or
until bacon is crisp. Remove from baking dish and serve
hot.
Betty (Stoxen) Peterson & Marge (Stoxen) Kruzan

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1/4 c. drippings

1/2 tsp. pepper
i lb. chicken livers
8 water chestnuts
12 slices bacon
Brown sugar

-1

Betty (Stoxen) Peterson

Mix and stir all ingredients until the sugar is dissolved.
Pour mixture over one large, mild onion, thinly sliced
_ and separated into rings.
Cover and refrigerate for at least five hours, stirring and
': turning occasionally .
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(This mixture may be used again by adding a second
onion and chilling.)
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- 20-

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Joanne (Gene) Simes

- 21 -

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TACO DIP
2 lbs. creamy cottage cheese (small curd)
16 oz. cream cheese
1 (2 1/2 oz.) package Lawry's taco seasoning mix
81 d
. en all toge~her with mixer until quite smooth. Spread
m a shallow dtsh. Can be frozen at this point. If you do
freeze it, ~haw before adding chopped lettuce and any
other destred vegetables. Sprinkle with grated cheddar
cheese.
You can cut this recipe in half. I never do because it
freezes so well. Happy cooking.
Cheryl (Stoxen) Gould

Dill DIP WITH RYE AND WHITE BREAD
1 1/3 c. mayonnaise
1 1/3 c. sour cream
2 tsp. dill weed
2 tsp. seasoned salt
2 T. minced onion
2 T. minced parsley
1 package (3 1/2 oz.) dried beef, minced
Mix all of the above ingredients well.
Hollow out a loaf of bread, rye or white and put dip
inside the bread. Break up bread and use as a dipper.
Betty {Stoxen) Peterson

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Preheat oven to 300 degrees.
Sl.ice or dice jalapenos and sprinkle over a a inch
square pyrex dish. You may add 1/3 cup chopped
water chestnuts over peppers. Put cheese in, using
spatula, press cheese lightly, sprinkle with salt. Swirl
eggs over pie surface. Place on middle rack and bake
25-30 minutes. Turn heat off and leave door closed for
10 minutes. (Or bake 40 minutes and turn heat off and
open oven door.) After about 10 minutes remove to a
cooling rack. Cut in squares or wedges and serve either
hot or room temperature. Cover and refrigerate and
heat before serving.

BACON-WRAPPED WATER CHESTNUTS
1 sm. can water chestnuts
2 T. brown sugar
8-10 bacon strips
Toothpicks

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4 jalapenos, seeded
1 lb. or 10 oz. longhorn cheddar cheese (grated)
1/16 tsp. salt or other seasoning
4 or 5 eggs beaten well.

Virginia Macnider (Williams)

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JALAPENO PIE

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1. Drain, rinse, dry chestnuts, count them, then mix
well with the brown sugar. Cut bacon into as many
pieces as you have chestnuts, and be sure each piece
is long enough to wrap completely around the chestnut.
Wrap chestnuts in bacon and attach with toothpick.
Refrigerate until ready to serve.
2. Heat oven to 450 degrees. Roast chestnuts on foil
until bacon is brawn and crisp, about '15 minutes. Serve
at once. Serves 4-6
Mary Stoxen

-23-

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STUFFED MUSHROOMS

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2 sm. boxes fresh mushrooms
1 sm. ring Italian sausage
Oregano
Garlic salt
1 stick of butter or margarine

CHICKEN WINGS
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i T. cooking oil
1/4 c. brown sugar
i /2 tsp. celery salt
i can tomato soup
16 chicken wings

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Cut off the tip of the wings and discard or use for soup.
Cut the remaining piece at the joint so you have two
pieces. Pat dry and arrange in a shallow pan, single
layer. Mix oil and soy sauce. Spread over the wings.
Mix sugar, salt, celery salt and chili powder and spread
over the first mixture. Put under the broiler and brown
for seven minutes. Watch closely. Take out of the oven.
Mix together the soup and the vinegar. Spread over
the hot wings. Return to the oven for an hour at 300
degrees. Makes 32 pieces.

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Soak mushrooms in water for i 5 minutes. Take stems
off. Dry the caps on a paper towel. Remove sausage
from casing and place in mushroom caps. Sprinkle with
oregano and garlic salt. Melt the butter or margarine
and drizzle over top. Bake at 375 degrees for about 20
minutes.

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Linda (Dick) Stoxen

PIZZA APPETIZERS
2 med. onions chopped
2 lbs. ground chuck
2 lbs. Italian sausage
4 tsp. crushed oregano
1 tsp. garlic salt
Dash cayenne red pepper
2 lbs. velveta cheese
2 to 2 1/2 loaves of party rye bread.

1 T. soy sauce
i /2 tsp. salt
1 tsp. chili powder
1/4 cup vinegar

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Betty (Stoxen) Peterson
Marge (Stoxen) Kruzan

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HAM & CHEESE ROll-UPS

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Slightly brown onions. Add and brown chuck and
sausage. Add spices. Add melted velveta cheese.
Cool and spread on party rye. Place on cookie sheets
and freeze. Then put in plastic bags and freeze until
ready to use.
Bake at 450 degrees for 10 minutes.

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6 slices boiled ham
1 (4 1/2 oz.) can chopped black olives
2 {3 oz.} pkg. cream cheese
6 slices swiss cheese
Garlic salt to taste
Mix cream cheese, olives and salt until smooth. Add
enough cream or milk to make spreadable. Spread some
of cheese mixture on a slice of ham, top with a slice of
swiss cheese and spread again with cheese mixture.
Roll up tight and refrigerate. Cut into 3/4 inch pieces.
Makes about 42 pieces.

Carol (Charles) Stoxen
Betty (Stoxen) Petersen

- 25- 24-

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FillED MACARONI SHEllS
1 lb. flaked crab or tuna
1/2 c. sweet pickle relish, well drained
6 T. mayonnaise
i /2 c. chopped celery
4 T. lemon juice
1/4 tsp. onion salt
1 T. dry parsley flakes (fresh if you have it; use 1/4 c.)
1/4 c. chopped pimento
1 lb. macaroni shells, cooked according to directions
drained and
chilled in ice water.
'
Mix everything together except the shells. Chill. Fill the
shells. Refrigerate until you use.
Ham salad is good, too.
Betty (Stoxen) Petersen

FRENCH FRIED CAULIFLOWER
1 1o 2 lbs. cauliflower
2 T. cream
Oil for deep frying
1 egg, slightly beaten
2/3 c. dry bread crumbs

.....

2 pkgs. frozen chopped spinach
1 sm. onion, diced
4 eggs
1/4 c. bread crumbs
1 can cream of mushroom soup, do not dilute
i /8 tsp. each of pepper, basil & oregano
3 T. butter
i/4 lb. sliced mushrooms
i/3 c. grated parmesan cheese

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Wash and separate the cauliflower into flowerettes.
Parboil 2 to 3 minutes, until partly cooked. Drain well.
Combine beaten egg and cream. Dip the flowerettes
into the crumbs, then in egg mixture and in crumbs
again. Place in refrigerator until just before serving time.
Fry in 365 degree oil until golden brown. Drain on
paper towel. Serves 5.
Betty (Stoxen) Petersen

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SPINACH APPETIZERS
"

Press water out of thawed, uncooked spinach. Saute
onions and mushooms in melted butter until onion is
limp. Beat eggs, add crumbs, soup, 2 T. cheese,
seasonings and drained spinach. Mix thoroughly. Add
onion & mushroom mixture. Pour into well greased
9X13 baking pan. Sprinkle with remaining cheese.
Cool. Cut into small squares before serving. Bake at
325 degrees for 40 minutes or until set.
Betty (Stoxen) Peterson

FIESTA CHIP DIP
1 can (16 oz.) refried beans
Small can of chopped green chili peppers
8 T. hot salsa
8 oz. sour cream
8 oz. guacamole dip
1 1/2 c. shredded Monterey Jack Cheese
1 1/2 c. shredded Cheddar cheese
Layer a baking dish with beans, chili, guacamole, salsa
and sour cream. Spread cheese over the top. Bake at
350 degrees until bubbly. Serve with chips and lots of
liquid.

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Betty (Stoxen) Petersen

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KNORR VEGETABLE DIP
BEER CHEESE FONDUE

1 sm. garlic, halved
2 c. shredded swiss cheese
1 c. shredded sharp cheddar cheese
1 T. all -purpose flour
3/4 c. beer
Dash of bottled hot pepper sause

!..-

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1 (1 5/8 oz.) package Knorr Vegetable Soup Mix
1 c. mayonnaise (Hellmans)
2 c. sour cream
i/2 pkg. frozen chopped spinach
i can chopped water chestnuts
2 tsp. dill weed
4 green onions, chopped (use greens, too)
Dash of garlic powder

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Rub the inside of the pot with cut slice of garlic. Add
beer and heat slo~IY: Coat cheese with flour. Gradually
add to the beer, st1rnng constantly, until mixture is thick
and bubbly. Do not allow to become too hot. Stir in hot
pepper sauce. Put in a fondue pot. If mixture becomes
too thick add a little more beer.

Thaw and squeeze the water all out of the spinach.
find it easier to chop it while still partially frozen and
then squeeze the water out, with you hands, after

I"

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Betty (Stoxen) Petersen

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thawed completely.
Stir all together and refrigerate until ready to use. Best
1
1
if made the day before using, so flavors mix well.
I like to serve in a loaf of crisp Italian bread. Cut oft top
and hollow out and put pieces on bread around it.

CRAB MOLD

Marge (Stoxen) Kruzan

1 envelope unflavored gelatine
1/4 c. hot water

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1 pkg. (8 oz.) cream cheese
1 can (1 0 oz.) cream of mushroom soup
1/2 c. celery, chopped
1/2 c. chopped green onion
1 can crab meat

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- 28-

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1 (8 oz. pkg.) cream cheese
1/4 c. crushed pineapple (drained)
1/2 c. crushed macadamia nuts

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Heat the soup and the gelatine until warm. Add cream
cheese. Stir until melted. let cool. Add onion, celery
and the crab meat. Pour into mold, refrigerate until set.
Unmold and serve with crackers.

MACADAMIA CHEESE BALLS

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Blend cream cheese and pineapple. Shape into balls
about 3/4 inch in diameter. Roll balls in crushed
macadamia nuts. Chill before serving. Makes 16
Ginny {Williams) Macnider

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-29-

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CHICKEN WINGS DELUXE

CRAB DIP

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1 pound chicken wings
5 oz. soy sauce
4 T. brown sugar
1 T. prepared mustard
1 tsp. garlic salt

2 ·(8 oz.} pkg. cream cheese (room temperature)
1 T. lemon juice
1 tsp. horseradish
1 can of crab meat

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Mix the above together until smooth. Spread in a
shallow dish or mold on a tray.
Drain a can of crabmeat. Squeeze liquid out with your
fingers. Spread on the cheese mixture. Cover with a
bottle of seafood cocktail sauce. You may want to use a
little more than the one bottle. This is sort of expensive,
but so easy and always goes good.

,...-

Wash chicken wings. Cut off tips and don't use them.
Split wings at the joint. Mix soy sauce, brown sugar,
and garlic salt. Marinate wings in sauce for two hours.
Bake at 375 degrees for 1 hour. Serve hot.

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Sally (Stoxen) Ludwig

APPETIZER TIDBITS
1 bottle (18 oz.) barbeque sauce
1 lb. ground beef
1 c. soft bread crumbs
1 egg
1/4 c. chopped onion
1 tsp. salt
2 T. oil
1 can {8 i/4 oz.) pinapple
chunks, drained
1/2 lb. sliced frankfurters
1 c. chopped green pepper
1 can (6 oz.) undrained
water chestnuts

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ARTICHOKE DIP

1/2 c. of real mayonnaise
1 pkg. (8 oz.) of mozzarella cheese, grated

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1 can of artichoke hearts.
Mix all together and bake at 350 degrees for 35
minutes. Dip with doritos or crackers.

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Betty (Stoxen) Petersen
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Combine 2 T. barbeque sauce, ground beef, bread
crumbs, egg, onion and salt. Mix lightly. Shape into 1
inch balls. Brown in the oil; drain. Add the remaining
barbeque sauce and other ingredients. Simmer for 15
minutes until mixture is thoroughly heated. Serve hot.
24 servings.
Marge (Stoxen) Kruzan

-30-

Marge (Stoxen) Kruzan

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SPECIAL PARTY DIP
1 pkg. (8 oz.) cream cheese, room temperature
2 T. cream (half & half)
2 T. french dressing
i /3 c. catsup
1 T. grated onion (optional}
Blend all ingredients until smooth. Mix very well. Place
in bowl and refrigerate. Serve with potato chips. Keeps
weli.
Betty (Stoxen) Peterson
Marge (Stoxen) Kruzan

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CRAB MEAT DIP

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1 c. crab meat
1 (8 oz.) pkg. cream cheese
1/2 tsp. accent
i/2 tsp. onion salt
i tsp. lemon juice
1 c. sour cream
1/2 tsp. celery salt
1/2 tsp. garlic salt
2 T. mayonnaise

Soups

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Have cream cheese at room temperature. Mix together
with all the other ingredients except for the crab. Mix
until smooth. Stir in the crab meat.

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CHEESE & BACON SOUP

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1 1/2 c. American cheese
1/2 c. mozzarella cheese
1/4 c. onion, chopped in small pieces
1/4 c. celery, chopped in small pieces
1/2 lb. bacon
3 c. milk
2 tsp. chicken base

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Heat milk & chicken base. Add the cheeses, that have
been grated. Cook on low, stirring often. Fry bacon
until done. Add the celery and onions. Fry until done.
Strain the bacon, onions and celery. Save the
drippings to make thickener. Add bacon, onion and
celery to cheese and milk. Keep the grease on low and
add flour until it makes a paste. Cook at low for 20
minutes. Add to soup a little at a time until desired

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thickness.
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SHRIMP CHOWDER
CREAM OF TOMATO SOUP
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2 T. oleo
3 T. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2c. milk
1 (No. 2) can tomatoes (2 1/2 c.) or
2 1/2 c. stewed fresh tomatoes*
1 T. minced onion
1/4 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. sugar
1/2 bay leaf or pinch of dried basil
1 whole clove
1/8 tsp. baking soda

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2 1/2 c. diced potatoes
2 c. diced carrots
3 c. water
1 c. diced onions
2 c. diced celery
salt and pepper

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White Sauce:

1 c. butter
5 c. milk
"1/4 tsp. white pepper
1 lb. cut-up mad shrimp

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(fresh or frozen)
3/4 c. flour
1 tsp. salt
4 beef bouillon cubes

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In a double boiler, n:elt butter. Stir in flour, 1 1/2 tsp.
pepper, then mtlk. Cook, stirring, until smooth and
tsh~ltk,
1c ened. In a saucepan, combine tomatoes, onions
celery seeds, salt, sugar, bay leaf and clove. Simme;,
unc?vered f~r. 5 minutes. With a spoon press through a
stramer. Sttr m soda. Just before serving stir in the
tomato mixture with the milk mixture. Heat and stir. If
soup curdles, beat until smooth with an egg beater.
Serve as is or top with snipped parsley or chives,
grated cheese or sour cream. 4 - 6 servings. *For
stewed fresh tomatoes, simmer 3 1/2 cups of cut-up
tomatoes for 10 minutes.
Judy (Dix) VandeSande

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Boil the potatoes, carrots, onion and celery in water for
about 25 minutes. Do not drain and do not overcook.
Meanwhile, make the white sauce by melting butter,
adding flour and stirring constantly for about one
minute. Add milk and stir. Add beef cubes that have
been softened in a few tablespoons of hot water. Bring
mixture to a boil. Let boil for one minute. Mix white
sauce and cooked vegetables together. Bring to a boil
again. Stir often to prevent sticking. Add shrimp and
simmer for five minutes more. Let stand for 10 minutes.
Serve.
NOTE:

This was Dick's first attempt at cooking. Made this
chowder for Souper Bowl Party and it was a smashing successJ!I

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Dick Stoxen

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-34-

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- 35-

ANGOSTURA PEPPERPOT

MINESTRONE SOUP

Noodles:

1 large onion, chopped

2 eggs

1 clove garlic, minced

1/2 tsp. salt
1 1/2 c. all-purpose flour (approx.)
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Beat eggs with salt until blended. Stir in enough flour
to make a
soft paste. Knead dough on a heavily floured board
until smooth and elastic. Roll out to paper thinness and
cut into 1 1/2 inch squares with a sharp knife. Let
noodles dry on a cloth for several hours while meat is
cooking.

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For the Soup/Stew:

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1 1/2 lbs. beef chuck, cubed into bite
size pieces
Water
1 large green pepper, chopped
1 onion chopped
2 potatoes, peeled and diced (large
size or 4 smaller)
1 T. Angostura Aromatic Bitters
2 cans beef broth (10 1/2 oz. each)

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In a large Dutch oven, cook onion, celery and garlic in
hot _oil until onions are tender. Add tomatoes, parsley,
ba~tl, oregano, pepper, bay leaf and broth. Bring to a
boil, reduce heat, cover and simmer for 50 minutes.
Add desired vegetables except zucchini. Simmer,
covered for 15 minutes more or until vegetables are just
tender. Add spaghetti, zucchini and cooked beans.
~ Cook 15 minutes more or until spaghetti is done.
Remove bay leaf. Sprinkle 1 T. of grated cheese over
each serving of soup.

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Cover beef with water, just enough to cover. Simmer
until beef is almost tender (about 2 hours). Add
remaining ingredients to the meat with the noodles and
up to two cups of water, as needed. Cover and simmer
for 15 minutes or until noodles and potatoes are tender.
Season to taste with salt and pepper. Serve with crusty
rolls or bread.
Mary Ann (Stanley) Allen

- 36-

4 tomatoes finely chopped or 15 oz. can tomatoes,
chopped
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper
2 1/2 to 3 c. vegetable or beef broth
2 c. desired vegetables (cubed potatoes, sliced green
beans,
sliced zucchini, chopped broccoli and/or sliced carrots)
1/2 c. broken thin spaghetti
3/4 c. cooked or canned kidney beans
-Grated Romano or Parmesan cheese
" 2 stalks celery, chopped
_j 2 T. olive or cooking oil
2 T. snipped parsley
! 1 1/2 tsp. dried basil, crushed
J 1 bay leaf

Judy (Dix) VandeSande

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- 37-

CORN CHOWDER

HAMBURGER VEGETABLE SOUP
1 lb. ground beef
1 c. diced potatoes
1 c. shredded cabbage
4 c. canned tomatoes
3 c. water
1/4 tsp. thyme
1 c. chopped onions

1 c. sliced carrot
1 c. sliced celery
1/4 c. rice
1/4 tsp. basil
1 bay leaf
Salt to taste

Cook meat and onions together until meat is lightly
~rown~d. Drain off excess fat. Add all remaining
tngredlents. Bring to a boil. Cover and simmer for one
hour.
Harriet (Donald) Stoxen

5 slices bacon
2 c. diced potatoes
1 c. chopped onion
1 c. boiling water
1 tsp. salt added
1 (17 oz.) can whole
kernel corn, undrained

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Fry bacon until crisp, remove from fat and crumble.
Reserve 3 T. bacon fat. Cook the potatoes and onion in
the boiling, salted water until tender. Do not drain! Add

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the whole kernel corn; then
add the remaining ingredients and the 3 T. of reserved
bacon fat. Bring iust to a boil and simmer for 5 minutes,
stirring often. Top with crumbled bacon when ready to

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PEDERNALES RIVER OR LBJ CHILl

1 or 2 lbs. ground beef

2 ~sp. salt

1 lg. chopped onion
2 garlic cloves, crushed
or 1 T. garlic salt
2 T. chili powder

1 tsp. cumin seeds
2 cans tomatoes (lib. ea.)
1 can ch iii beans
1 1/2 c. water

Cook meat, onion and garlic in skillet until meat
c~anges color. Add remainder of ingredients. Mix well.
Simmer fo~ ~bout 1 hour. Yields about 2 1/2 quarts.
N~)TE: This IS President L. B. Johnson's favorite chili,
Without the beans. An experienced chef may vary
amounts and seasonings to taste. I prefer lots of cumin
seed, oregano and hot chili powder.

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Judge Roland A. (Butch) Herrmann
McHenry County Illinois
Husband of Fran (Stoxen) Herrmann

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-38-

serve.

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CREAM OF POTATO SOUP

10 lg. potatoes
3c. milk

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Marge (Stoxen) Kruzan

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1 (17 oz.) can cream
style corn
1 {1 0 3/4 oz.) can cream
of mushroom soup
2 c. milk
Pepper to taste

3 T. butter
2 chicken boullion cubes
Salt and pepper to taste
Peel and cut potatoes in small pieces. Then cook in salt
water until done. Remove 1/2 of the water from the
potatoes. Warm the milk, butter and chicken base. Add
to the potatoes and water.
I thicken with a cornstarch wash. Makes 8 servings.

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Nancy (Stoxen) Millhouse

-39-

CREAM OF CARROT SOUP
-,

10 tsp. instant
chicken broth
1/2 c. butter
2 c. sliced celery
4 egg yolks
1/4 tsp. white pepper

10 c. of water
1 lb. carrots,
pared & sliced
1 lg. onion, chopped
1 c. flour
4 c. light cream
i/4 tsp. ground mace

Combine water and broth in a large kettle and bring to a
boil. Add carrots. Simmer for 15 minutes or until carrots
are tender.
Melt butter in a large skillet; saute onions until soft; stir
in celery and cook 5 minutes. Sprinkle flour over.
Cook, stirring constantly until flour bubbles, and cook
for 3 minutes. Ladle about 4 cups of broth into skillet.
Cook, stirring constantly until mixture thickens and
bubbles for 3 minutes. Pour onion sauce into kettle and
stir to
blend well. Lower heat and simmer stirring often for 30
minutes. Remove kettle from heat and cool. Process
mixture, 3 cups at a time in the container of an electric
blender or food processor on high speed, until smooth.
Pour into a very large glass bowl. Cover with plastic
wrap and chill until serving time. Reheat soup just to
boiling in large kettle. Beat egg yolks with whisk, blend
in cream, pepper and mace until smooth. Ladle about 3
cups of hot liquid into bowl with eggs, mixing
constantly. Return to kettle and heat slowly, but do not
allow soup to boil. Serves 16

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Salads
1. Vegetables
2. Fruit
3. Miscellaneous
4. Salad Dressings

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- 40-

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SPINACH SAlAD SUPREME
J 1 (1 0 oz.) pkg. fresh spinach, torn into bite size pieces

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1 c. mushrooms, thinly sliced
2 med. tomatoes, cut up
1 c. chopped celery
1 (16 oz.) can bean sprouts, rinsed and drained
1 c. shredded cheddar cheese
1 c. sunflower nuts
1/4 tsp. each salt, pepper and garlic salt

] ·. Dressing:

1/3 c. each vinegar, salad oil and sugar
i /2 tsp. salt

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chill well before serving.
Susan Stoxen

- 41 -

FIVE BEAN SALAD

COLESLAW

1 can (approx. 15 oz. each) of the following:

1 med. size cabbage, shredded
2 or 3 grated carrots
1 chopped green pepper
1 sm. chopped onion

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Dressing:

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french-cut green beans, yellow wax beans, lima beans,
red kidney beans, garbanzo beans, whole kernel corn.

3/4 c. vinegar
3/4 c. oil
1 1/2 c. sugar
1 tsp. salt
Celery salt to taste

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1 lg. onion, chopped
1 green pepper, chopped
4 oz. pimento, chopped

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Drain all of the above. I rinse kidney beans with cold
water.

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Bring dressing ingredients to a rapid boil. Slowly pour
hot mixture over mixture of cabbage, onions and
peppers. Let stand for 1 hour. Do not stir.
Refrigerate. Will keep several weeks when refrigerated.
Peggy Margaret Dix

COPPER CARROTS
5 c. carrots, sliced thin
1 green pepper, sliced
1 onion, sliced
1 c. tomato soup
1 tsp worcestershire sauce
1/2 c. oil
1 c. sugar
3/4 c. cider vinegar

i /2 c.
1/2 c.
1/2 c.
2 tsp.
1 tsp.

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Marge (Stoxen) Kruzan

VEGGI VARIETY

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1 head cauliflower
1 head broccoli
1 bag frozen peas
Celery (optional)
1 c. salad dressing (mayonnaise)
i c. sour cream
I pkg. Hidden Valley Ranch Dressing.

Mix mayonnaise, sour cream and Hidden Valley Ranch
dressing. Add vegetables as desired. Keep refrigerated
·
until used.

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salad oil
tarragon vinegar
sugar
salt
black pepper

Pour over bean mixture. Mix well. Keep refrigerated.
Keeps a long time.

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Marge (Stoxen) Kruzan

-42-

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Bring carrots to a boil. Cook 2-3 minutes.. Ta~e off ~eat
and let stand 1/2 hour; drain. Mix remainmg mgred1ents
and pour over carrots, pepper and onion. Refrigerate
overnight.

Mix dressing together:

~--

- 43-

Betty (Stoxen} Petersen

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PASTA I VEGETABLE SALAD

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MARINATED VEGETABLES

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1 pkg. garden style pasta twirls, cooked and drained
·
1 bunch broccoli, cut into flowerettes
1 head cauliflower
1 (2 oz.) jar pimentos
1 bottle Italian or Herb dressing

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Mix all ingredients together for 2 hours before serving.
Be creative and add anything else you like, such as:
Black olives,
Green or red pepper strips,
Cherry tomatoes,
Red onions.

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Kathy (Stoxen) Berryhill

CAULIFLOWER SALAD

1 med. head cauliflower broken into pieces
1 (1 0 oz.) box of frozen broccoli cooked and drained
1 (8 oz.) box of sour cream
6 green onions chopped including tops
1 sm. box frozen peas

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1 c. salad oil
1 c. red wine vinegar
1 T. sugar
1 tsp. dry mustard
i /4 tsp. pepper
2 (0.5 to 0.6) pkg. Italian dressing mix
1 head cauliflower, separated into flowerettes
6 carrots, sliced
1 green pepper, cut in strips
1 pt. cherry tomatoes
1 (16 oz.) can whole green beans, drained
1 (6 to 7 3/4 oz.) can large pitted ripe olives
1 red onion, sliced thinly
1/2 lb. fresh mushrooms, sliced

One day ahead: in large bowl mix well the first six
i ingredients. In 4 quart tall glass container place
J cauliflower; layer next 7 ingredients on top. Carefully
pour dressing over vegetables. Cover and refrigerate
l at least 8 hours before serving.
· J Serves 12 to 15.
Susan Stoxen

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Put peas, cauliflower, onions and broccoli into a bowl.
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Mix together the following:

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Sour cream
2 c. mayonnaise
3/4 T. garlic salt
1 T. dill weed

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Refrigerate overnight.
Hazel Andriesen

- 44-

- 45-

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TAFFY APPLE SALAD

SWEET I SOUR BROCCOLI SALAD

1 c. sugar
2 T. flour
4 T. cider vinegar
2 eggs
Juice from 2 oz. can crushed pineapple
8 c. Delicious apples, cut and pared very thin w/skins
1 (16 oz.) cool whip
2 c. whole skinless peanuts

2 bunches of broccoli, cut in bite-size pieces
1/2 onion, finely chopped
1/2 lb. sharp cheese, grated
1/2 lb. bacon, cooked, drained and crumbled

....

Mix all of the above together.

'

Dressing:

1 c. mayonnaise
1/2 c. sugar
2 T. vinegar

Mix sugar, flour, vinegar, eggs and pineapple juice in
pan until thickened. Refrigerate until cold. Pare and cut
8 cups of Delicious apples very thin, leaving skins on.
Mix crushed pineapple in. Add above sauce with fruit.
Fold in cool whip.

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Mix together and pour over the above mixture. Chill.

.

Judy (Dix) VandeSande [

Nancy (Stoxen) Millhouse

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WALKING APPLE SALAD

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1 crisp apple
Peanut butter
Raisins

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Wash and core apple. Fill hole with peanut butter and
raisins. Walk off and enjoy.
Makes 1 serving.

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Ann Pankonin
Don's granddaughter

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CINNAMON APPLES

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1 1/2 c. sugar
3 c. water
1 lg. pkg. cinnamon candies

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Dissolve and let come to a boil. Pare and quarter
apples. Add to syrup and cook until tender.

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Peggy Dix

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APPLE CIDER SALAD

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2 (3 oz.) pkgs. lemon jello
2 c. boiling water
2 c. sweet cider ·
3 c. diced red apples, unpared
Lettuce

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TACO SALAD

1 lb. ground beef

1 head lettuce
1 avocado
1 can pitted black olives
Dissolve gelatin in boiling water. Add cider. Cool until
[
.·~ 1 c. celery (sliced)
mixture begins to thicken. Stir in apples. Pour into a 6
2 tomatoes
cup mold. Chill until firm. Unmold. Garnish with lettuce. [ ·.
1 onion
1 can kidney beans
Betty (Stoxen) Petersen
·. ·
1 (8 oz.) bag grated cheddar cheese
[.
~· i bag taco chips
PISTACHIO SALAD
1 green pepper
,
1 bottle Catalina dressing
Stir together-·.
Small can crushed pineapple (in its own juice, not
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: Brown hamburger and cool. Combine meat and chips
sweetened) and 1 package pistachio pudding.
-~ with other ingredients WHEN READY TO SERVE. Toss
with Catalina dressing.
Fold in-I
8 oz. cool whip
Fran (Stoxen) Herrmann
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1 cup miniature marshmallows.

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Refrigerate until serving. You may add nuts.
Julie (Kruzan) Epping

- 48-

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- 49-

FRUITED CHICKEN SALAD

4 c. diced chicken (5 chicken breasts)
1 c. chopped celery
15 oz. can chunk pineapple, drained
1 c. green seedless grapes
1 sm. green pepper, chopped
1/2 c. green olives, chopped

SUE'S TACO SALAD

1 lb. hamburger
1 envelope Taco Seasonings
Lettuce, tomatoes, onion and shredded cheese
Taco flavored Doritos
Green Goddess Dressing

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Combine all. Mix together 1 cup mayonnaise and 1 T.
prepared mustard. Mix well together. Chill and serve.
You may want to add a little extra mayonnaise. Serve
on a lettuce leaf or in a pineapple half. You could use
fresh pineapple if you wanted to.

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Marge (Stoxen) Kruzan

[
SALMON MOUSSE

Brown meat. Drain off fat. Sprinkle with taco seasoning
and allow to cooL
Tear lettuce into bite sized pieces. Chop onion and
tomatoes.
Add cheese and toss in a large bowl.
Add chips and meat and toss.
When ready to serve, stir in the Green Goddess
Dressing.
Susie (Simes) Coon

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Soften 2 envelopes unflavored gelatin in 1 i /2 cup cold
water. Stir over low heat until dissolved. Cool.
Thoroughly combine 1 cup Kraft mayonnaise and 1 cup
dairy sour cream. Stir in gelatin; chill until slightly
thickened. Fold in 1 pound can of salmon drained and
flaked, and 1 cup finely chopped and peeled cuke (if
desired although I never use it.)
Pour into 5 cup mold. Chill. Unmold when ready to
serve.

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GODMOTHER'S SHRIMP SALAD

1 .1/2 bags frozen shrimp
2 boxes shell macaroni, cooked and towel dried.
Chopped tomato, celery and onion .... as much as you
wish.

...

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1/2 c. mayonnaise and 112 c. sour cream, a little catsup,
a little Morton's Season's Blend and salt and pepper to
taste. Chill.
Susie (Simes) Coon

Peggy Margaret Dix
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-50-

'-51 -

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ORANGE ALMOND SALAD

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1 tsp. salt
4 T. sugar
1/2 c. salad oil
Dash of pepper
4 T. vinegar
Dash of pepper sauce
Mix all of the above together and set aside.
1/4 c. almonds
2 T. sugar
Heat together in a fry pan. Watch, as they burn quickly.

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THOUSAND ISLAND DRESSING

12 oz. jar chili sauce
3 c. salad dressing or mayonnaise

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"• Chopped black olive (drain well)
Chopped dill pickles (drained}
Chopped onion (or onion powder)
Salt and pepper
, Hard boiled eggs
1

Romaine lettuce
Chopped green onions
Can of mandarin oranges, drained

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Arrange lettuce and onions on individual salad plates.
Arrange oranges and nuts on top. Pour dressing over
all.

Marge (Stoxen) Kruzan

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· 1 Add these as you use. Keeps well without eggs.
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Marge (Stoxen) Kruzan
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FRENCH SALAD DRESSING
~,

1 can tomato soup
i/2 c. oil
- 1/2 c. vinegar
i/3 c. sugar
1 tsp. salt
-~ Celery salt to taste
1 Dry mustard to taste
Garlic salt to taste

Mix all of the above and refrigerate.
Carol (Charles) Stoxen
handed down from Alma (Ray) Stoxen

-52-

BlUE CHEESE DRESSING

TOMATO FRENCH DRESSING

i /2 c. tomato juice
2 T. lemon juice
1 tsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. garlic powder
Sugar substitute to equal 1 tsp. sugar

3 oz. cream cheese
1/2 c. half and half
1/2 c. sour cream
1/2 c. salad dressing
1 T. lemon Juice
Garlic powder if you wish
4 oz. crumbled blue cheese

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Cream together in a mixer the cream cheese, salad
dressing, half and half and lemon juice. Chill before
folding in the sour cream. Stir in the cheese just before

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Combine above ingredients. Chill and serve.

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Peggy Dix

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BlUE CHEESE DRESSING

serving.
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Keeps only for about

4 oz. grated blue cheese

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1 1/2 onion, grated
1 pt. sour cream
i pt. mayonnaise
Garlic salt
Pepper and accent

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Marge (Stoxen) Kruzan

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Ruth Allen

SALAD DRESSING

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Mix and chill.

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i /2 c. salad oil
1/3 c. sugar
1/3 c. ketchup
i/4 c. vinegar
1 tsp. salt
1 tsp. paprika
1 tsp. A-1 sauce
1 sm. grated onion
Combine all ingredients. Blend well in blender at
medium speed. Store in refrigerator.

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a week unless you freeze it.

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Carolyn (Ted) Stoxen

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-54-

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HOT BACON DRESSING

1 lb. bacon sliced into i/4 inch pieces
1 med. onion, sliced
2 1/2 lb. sugar
1 pt. cider vinegar
1 pt. salad dressing

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Fry bacon until done, but not crisp. Add onion and
cook until translucent. Stir often. While this is cooking,
combine sugar, vinegar and salad dressing: Cook and
stir until dressing is completely dissolved. Allow to cool
slightly. Put into jars, getting bacon in each jar.
Dressing must be refrigerated. Will last a long time. To
use, heat slowly until melted. Do not boiL May be
made in smaller amounts.
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Breads

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Betty (Stoxen) Petersen

1. Quick Breads
2. Yeast Breads

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APPLE-PECAN BREAD
1

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c. flour
1 1sp. baking powder
1 tsp. baking soda
1 c. chopped apples
1/2 c. chopped pecans

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Cream butter and sugar .until light and fluffy. Beat in
eggs, milk and vanilla. Add dry ingredients and stir,
just until blended. Fold in apple and nuts. Pour into
greased 9x5 pan. Bake for about 1 hour. Remove from
pan and cool on wire rack. Once cool, wrap and let
stand overnight before slicing.
Bake for 1 hour at 350 degrees. Yields 1 loaf

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1/2 c. butter or margarine
1 c. sugar
2 eggs
2 T. milk
1 tsp. vanilla

Lynda Stoxen

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BANANA NUT BREAD

1/4 c. soft shortening

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1 egg
3 T. sour milk or buttermilk

2 c. flour
1 tsp. soda
3/4 c. sugar
2/3 c. mashed bananas (about 2)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chopped nuts
Cream shortening and sugar, beat in egg. Stir in
mashed bananas and sour milk. Stir in dry ingredients
with chopped nuts. Bake in greased loaf pan for 1 hour
at 350 degrees.

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Frances M. Stoxen
recipe contributed by Elzora Stoxen

-57-

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GRAHAM STREUSEl COFFEE CAKE

1 1/2 c. graham cracker crumbs
1 c. chopped nuts
3/4 c. firmly packed brown sugar
1 tsp. cinnamon
3/4 c. margarine or butter, melted
1 pkg. Pillsbury Plus Butter Cake Mix
1 c. dairy sour cream
1/4 c. water
3 eggs
Heat over to 350 degrees. Grease and flour two 9-inch
round cake pans. In large bowl, combine graham
cracker crumbs, nuts, brown sugar, cinnamon and
margarine; mix well.* Set aside. In large bowl, combine
cake mix, sour cream, water and eggs at low speed
until moistened. Beat 2 minutes at highest speed.
Pour 1 1/4 cups of batter into each prepared pan.
Sprinkle each with about 3/4 cup streusel mixture.
Repeat with remaining batter and streusel mixture."
Bake at 350 degrees for 30 to 40 minutes or until
toothpick inserted in center comes out clean. Cool
upright in pan 15 minutes. Invert onto large plate or
cookie sheet; then invert again onto serving plate,
streusel side up ..., Serve warm or cool. 16 servings.

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"GOOD BROWN BREAD"

Combine and cool:
1 c. raisins
2 c. hot water
1 tsp. baking soda

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Mix until it foams to one cup level:
1/2 c. molasses
1 tsp. baking soda

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Combine:
4 c. flour
1 tsp. baking powder

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Cream toge1her the following:
1 c. sugar
2 T. shortening
2 eggs

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Mix all ingredients together well and place in six clean
vegetable sized cans, greased.
Bake at 300 degrees one hour.

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**NOTE: This is Aunt Helen's "Good Brown Bread" which was

TIPS: **Unbaked coffee cakes can be refrigerated
overnight and baked just before serving. Store
covered with plastic wrap. Uncover; bake as directed
above.

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found in the center of the table at many family
gatherings.

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From Marge: Needs to bake 40 minutes or not done in
middle. You could make only one if you want to use a
9x13 pan.
Marge (Stoxen) Kruzan

-58-

-59-

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BANANA BREAD

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PAT'S BANANA BREAD

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1 c. sugar
1/4 c. butter
2 eggs
1 tsp. soda

4 T. milk
2 c. flour
3 mashed bananas

Mix the ingredients in order. Place in greased loaf pan.
Bake 1 hour at 350 degrees.
Nancy (Stoxen) Millhouse

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Heat oven to 350 degrees. Grease and flour loaf pans
(2). Blend all ingredients except nuts and bananas.
Beat 30 seconds. Stir in nuts and bananas. Pour into
pans. Bake 55-60 minutes -until toothpick comes out
clean. Cool very briefly- remove from pans. Let cool

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PUMPKIN BREAD

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3 c. sugar
1 c. salad oil
4 eggs
2/3 c. water
1 sm. can pumpkin
(approx. 2 cups)

3 1/2 c. flour
2 tsp. soda
1 i /2 tsp. salt
1 tsp. cinnamon
i tsp. nutmeg

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Mix sugar, oil, eggs, water and pumpkin together. Add
all dry ingredients and mix well. Pour into greased pan.
Bake 1 hour at 350 degrees.f Makes 1 large loaf pan.

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before slicing.
Karen Simes Lalor

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1 egg
3/4 c. milk
1 c. chopped nuts
1 c. mashed bananas
(about 2 medium)

2 1/2 c. ilour
i c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 T. salad oil

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PANNEKOCKEN
3 eggs
1/4 c. margarine
3/4 c. milk
3/4 c. flour
1 T. vanilla
Beat eggs in a blender until frothy. Add flour and milk
alternately and blend for 30 seconds. Add vanilla.
Melt the margarine in an 8 or 10 inch iron skillet, in 400
degrees oven. Add egg mixture and bake for 20
minutes. It will be puffed and lightly browned. Slip out
of skillet onto a large plate.
Fill with ice cream or fruit or maple syrup. It will fall as
you fill it.

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-60"-

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Ruth Ann (George) Simes

- 61 -

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6 WEEK MUFFIN MIX

1 {15 oz.) pkg. raisin bran.

5 c. flour

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3 c. sugar
5 tsp. baking soda
2 tsp. salt

ZUCCHINI BREAD

4 tsp. cinnamon
i c. vegetable oil
4 eggs, beaten
1 qt. buttermilk
2 cans fruit cocktail,
drained

J 2 c. sifted all purpose flour
2 tsp. baking soda

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Mix raisin bran, sugar, flour, cinnamon, soda and salt in
a large bowl. Add well beaten eggs, oil and buttermilk.
Mix well. Fold in fruit cocktail. DO NOT use batter until
it has been
refrigerated one whole day. DIP OUTDO NOT STIR when you are ready to make muffins as it
will break down leavening and they will not rise. Bake
15-20 minutes at 400 degrees.
The beauty of this recipe is that it keeps, covered in the
refrigerator up to six weeks and can provide a large
family with quick hot muffins or just enough for one
person.

1 tsp. salt
1/4 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 c. vegetable oil

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Optional:
1 c. raisins
1 c. chopped walnuts

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1 1/2 c. sugar
2 c. grated zucchini
2 tsp. vanilla

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1. Sift flour, baking soda, salt, baking powder and
cinnamon
onto wax paper.
2. Combine eggs, oil, sugar, zucchini and vanilla in a
large mixing bowl. Beat until mixed. Stir in flour mixture
until smooth.
3. Stir in raisins and nuts (optional). Pour mixture into 2
greased bread pans.
.
.
Bake in oven for 40-50 minutes or until center spnngs
back when lightly pressed with fingertip. Bake at 350
degrees.

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Margaret (Peggy) Dix

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Matti Pitts

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- 63-

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SWEET MilK DONUTS
3 eggs well beaten
1 c. sugar
1 c. milk
1 tsp. vanilla
5 T. melted butter

Combine the following:
3 c. flour
3 heaping tsp baking
powder
1 tsp. salt

Beat eggs, add sugar, milk and vanilla. Stir in flour
mixture. Then add melted butter. Then you have to add
enough flour so you can handle the dough. Roll out and
cut all of them and put on waxed paper until you are
re,ady to fry. This makes about 4 dozen.
Bernice Simes
- as she wrote for Ruth Ann Simes,
her daughter in law
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EASY BUTTER SCOTCH ROllS

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GREEK BREAD

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16 to 18 frozen rolls (such as Rhodes brand)

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3 oz. box butterscotch pudding (not instant)
1/4 c. melted butter
i /2 c. brown sugar
i/2 c. nuts
Night before, place a layer of frozen rolls in well
greased bundt pan. Sprinkle dry pudding over rolls.
Melt butter, add sugar and nuts. Pour over rolls. Cover
with towel. let rise over nita. Bake at 350 degrees for
30 minutes. Turn on to plate while hot. DELICIOUS II!
Use large bundt pan - 12 to 16 servings.

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2 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded & cooled to luke warm
1 stick of butter or margarine
3/4 c. sugar
1/2 tsp. salt
2 eggs
5 c. flour {approx.)
Dissolve the yeast in the warm water. Melt the butter.
Combine the sugar, salt, butter, milk and eggs. Stir in
yeast. Add about 5 cups of flour. Knead ..oil bowl.
Cover and let rise until double. Knead agam. Brush
with mixture of egg yolk and 1 T. water. let rise again.
Bake about 20 minutes at 350 degrees. Makes 2
loaves. You divide dough in half and braid.
Mix together until smooth:
3 c. powdered sugar
2 T. hot milk
Vanilla
Frost the bread while still warm.
Virginia (Williams) MacNider

Marge (Stoxen) Kruzan

- 65-

- 64-

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CHEDDAR CHEESE BREAD
1 sm. package yeast
1/4 c. luke warm water
Sprinkle yeast over water and let stand until foamy.

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1/4 tsp. soda
2c. milk
1/2 c. water
Corn meal

- 66-

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Mabel Stoxen

CRESCENT ROLLS

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Scald milk, add sugar, shortening and salt. Cool to
lukewarm. Soften yeast in warm water, add to milk, egg
mixture. Then add 1/2 c. flour and beat. Add remaining
flour and mix well. This does not have to be in
refrigerator if you want to use right away. Bake in
moderate oven, 350 degrees for 30-40 minutes.

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114 c. warm water
2 eggs, beaten
4 c. flour
1 cake yeast

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Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids very warm; add to dry mixture and beat
well. Stir in enough more flour to make a stiff batter.
Spoon into 2 bread pans that have been greased and
sprinkled with corn meal. Sprinkle top with corn meal.
Cover and let rise for 45 minutes; bake in hot oven for
25 minutes. Remove from pans immediately.

3/4 c. milk
1/3 c. sugar
3 T. shortening
1 tsp. salt

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ENGLISH MUFFIN BREAD

2 pkg. yeast
1 T. sugar
2 tsp. salt

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Mix these ingredients and pour i /2 cup boiling water
over them. Cool. Add 1/2 cup evaporated milk, the
yeast mixture and two beaten eggs. Stir in 2 cups of
flour and beat the mixture until smooth. Add 1 1/2 cups
of flour and beat. Dough will be sticky. Allow dough to
rise until double in bulk.
Add 1 cup of shredded or grated sharp cheddar cheese
and mix. Spread in one large or two small bread pans
and allow to rise until double in size.
Bake at 400 degrees for 20 to 25 minutes.
(This is excellent toasted)
Joanne (Gene) Simes

5 1/2 c. flour

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1 1/2 tsp. salt
1/4 c. sugar
3 T. shortening

REFRIGERATOR COFFEE CAKE

1 pkg. yeast
1 T. lukewarm water
3 eggs, lightly beaten
1 c. scalded milk, cooled to lukewarm
1/2 c. melted shortening
1/2 c. sugar
4 c. flour
1 tsp. salt
Mix yeast in lukewarm water. Combine all ingredients
and let rise until very light (3 to 4 hours) in a warm
place. Divide into 3 parts and roll out as for a pie crust.
Spread with melted butter. Cut each of the 3 parts into
pie shaped pieces and roll from the large end up to the
point. Draw ends around into crescents. Let rise in
warm place 2 hours. Bake in hot oven 12 to 15 minutes.

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- 67-

CHRISTMAS WREATH BRAID

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REFRIGERATOR ROLLS

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1# loaf frozen bread dough--Orange icing
1/4 c. diced candied orange peel
1/4 c. diced candied lemon peel
1/2 tsp. cardamon
Thaw bread until pliable (1-2 hours.) Mix candied
peels and cardamon. Knead fruit into dough on floured
surface. Cut dough into 3 parts. Roll each into a rope
about 24 inches long. Braid ropes into a loaf on
well-greased cooky sheet, pressing ends to seal. Let
rise in warm place until doubled. Bake at 375 degrees
20-25 minutes or until golden. Cool slightly on rack and
glaze with icing. Makes 1 loaf.
Ginny Macnider

1/2 c. milk, scalded
1/4 c. sugar
2 tsp. salt
1/2 c. shortening (margarine)
1/2 c. cold water
1 yeast cake
2 T. warm water
2 .eggs, beaten
4 c. flour

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Dissolve sugar, salt and margarine in hot milk. Add
cold water. Dissolve yeast cake in warm water and add
beaten eggs. Add to first mixture. Cool to lukewarm
and add flour. Beat until smooth and refrigerate
overnight. Roll out and cut into 2 inch rounds. Spread a
little softened butter on one half and fold half over and
pinch closed. Let rise until doubled or light. Bake.
Bake 12 minutes at 400 degrees. Makes about 2 dozen

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parkerhouse rolls.
(Alma Stoxen says, "I always double the recipe and use
the larger yeast cake and think it makes a lighter roll.)

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BISCUITS OR ROllS OR PARKER HOUSE ROllS
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1/4 c. sugar
1/4 c. shortening
3/4 tsp. salt
2/3 c. milk

1 cake yeast
3 c. flour
1 egg

Put sugar, shortening and salt in large bowl. Pour
scalded milk over and cool. Add yeast dissolved in 1/3
c. luke warm water. Add 1 1/2 c. flour. Add 1 beaten
egg. Add 1 i/2 c. more flour.
Put in refrigerator 1 hour or more before making biscuits.
Part of dough may be kept in refrigerator for 2 or 3 days
and made into rolls later.
Shape into rolls. May place in greased 9x13 pan. Bake
20 minutes or until lightly browned. Bake at 400
degrees.
Frances Meyer Stoxen
donated by her daughter, Fran Herrmann

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- 68-

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Alma Stoxen
donated by her daugter, Eunice Cherven
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- 69-

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STICKY CINNAMON ROllS
3/4 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. lukewarm
water (100 degrees)
1 egg

3 1/2 c. sifted flour
6 t. butter, melted
1/2 c. brown sugar, packed
1/2 c. light corn syrup
2 T. butter, melted
1/4 c. sugar
1 tsp. cinnamon

Combine milk, shortening, 1/4 c. sugar, and salt in bowl.
Cool to lukewarm. Sprinkle yeast over lukewarm water;
stir to dissolve. Add yeast mixture, egg and 1/2 c. of
the flour to milk mixture. Beat until smooth. Gradually
stir in enough remaining flour to make a soft dough.
Turn dough onto floured surface. Knead until smooth
and elastic; about 5 minutes. Place in greased bowl;
turn over to grease top. Cover and let rise in warm
place until doubled (about 1 hour).
Meanwhile, combine 6 T. melted butter, brown sugar,
and corn syrup in 13x9x2 pan. Mix well, set aside.
Punch down dough. Roll out into 15x1 0" rectangle.
Brush with 2 T. melted butter. Combine 1/4 c. sugar and
cinnamon. Sprinkle over dough. Roll up like a jelly roll,
starting at long side. Cut into 15 (1 ") slices. Arrange,
cut side down, in prepared pan. Cover and let rise in
warm place until doubled, about 45 minutes.
Bake 20 to 25 minutes or until golden brown. Oven
temperature 375 degrees. Invert pan on platter and
serve rolls warm.
Marie (Stoxen) Weis

- 701

Main Dishes
1. Meats
2. Seafoods
3. Poultry
4. Eggs, Cheese & Misc.

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CHINESE GROUND BEEf ROLLS

1/2 lb. ground beef
1 c. bean sprouts
1/2 c. chopped water chestnuts
1 envelope (2 oz.) onion-mushroom soup mix
2 pkgs. (8 oz.) refrigerator crescent rolls

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Brown ground beef and drain fat. Stir in bean sprouts,
water chestnuts and soup mix. Set aside. Separate
dough from each tube into four rectangles, each
containing two triangles. Pinch perforations to seal.
Place on a lightly floured surface and roll out to 7"
square. Cut into four 3 i/2" squares. Place 1 T. meat
mixture in center of square. Fold one side over meat,
turn sides up and roll up like an egg roll. Repeat with
remaining dough and meat. Place rolls, seam side
down on a cookie sheet. Bake at 375 degrees for 10 13 minutes.
Makes 32 rolls.
I was selected to represent McHenry County at the
Illinois State Fair with this recipe, for the 4-H Food
Demonstration Contest. I received a "Superior" Rating.
Kristi Stoxen
(Don's granddaughter)

- 71 -

- l -..

SIX COURSE DINNER

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1 lb. hamburger
5 or 6 stalks celery
1/2 cup uncooked rice
Hot water to cover

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4 raw potatoes
1 lg. onion

1 can tomatoes

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Fry and season the meat. Put in casserole. Slice
onions over the meat, then celery, sliced potatoes and
rice and tomatoes. Cover with boiling water. Bake
slowly for two hours.

1 flank steak or round steak
1 T. olive oil
1 handful parsley
3 tsp. parmesan cheese
2 c. spaghetti sauce
2 cloves garlic
2 sliced hardboiled eggs
1/2 c. coursely grated
swiss cheese

2 T. parsley
1/2 tsp salt
, 1/4 tsp. freshly ground pepper
6 beef fillets, 1" thick
l 1/2 c. chopped fresh mushrooms
J 3 tsp. cornstarch
1/2 c. water
1 tsp. Lea/Perrins sauce

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Pound steak with a wooden mallet to tenderize. Crush
garlic and place on meat. Add olive oil and rub both
into the meat. Add salt and pepper. Arrange eggs and
parsley on the meat. Add cheese and roll it up like a
jelly roll so it will be sliced across the grain of the meat.
Brown in a little oil and place in an oven proof dish.
Add 2 cups of spaghetti sauce and bake covered for i
1/2 hours in a 325 degree oven. Slice and serve wi1h
spaghetti sauce.
Serves 4- 6.

1/4 c. chopped green onion
3/4 c. dry white wine

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6 large fresh mushroom crowns
2 T. butter

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Pat Stoxen

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HEAVENLY BEEF FillETS

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For a fluted effect, cut V-shaped pieces out of
mushroom tops. Set aside; reserve pieces for sauce.
Heat butter in a heavy skillet until golden brown and
bubbling. Quickly brown steaks on both sides over
high heat, about 1-2 minutes per side. Place fillets on
squares of heavy foil on baking sheet. Allow to cool
slightly. Prepare Royal Mushroom Sauce*. Spoon a
generous 2 T. over each fillet. Top with a mushroon
crown. Bring corners of each foil square up over steak.
Twist gently and seal. Refrigerate. Before baking open
tops of pockets slightly. Bake in 500 degrees oven for
14 -16 minutes for rare, 16 - 18 for medium. If not
refrigerated, bake a little less.
*ROYAL MUSHROOM SAUCE--- Add 1/2 cup
mushroom stems & pieces and onions to drippings
remaining in the skillet after fillets have been browned.
Cook vegetables until tender but not browned. Blend
in cornstarch. Add remaining ingredients and cook until
thickened and bubbly. Cook a minute longer.
Serves 6.
Lynda (Dick) Stoxen

Susan Stoxen

-72-

.- 73-

!

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1
OVEN BARBECUED PORK RIBS OR CHOPS
3-4 lbs. spare ribs, cut in serving pieces or 6 - 8 pork
chops
1/2 c. vinegar
1/2 c. water
1 tsp. celery seed
1 T. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic powder

1/2 c. catsup
i/2 tsp. worcestershire
sauce
1 tsp. cinnamon
1 T. flour
1/2 tsp. ground cloves

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GROUND BEEF HASH
In a skillet brown 1 lb. ground beef, 2 cups cubed raw
[
potatoes and thinly sliced onion in 2 T. butter. Add one
(16 oz.) can of beef gravy, 2 T. chopped parsley, 1 1/2 f
tsp. salt and a dash of pepper. Cover and cook over low """'
heat about 15 minutes or until potatoes are done. Stir L--often.

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Harriet (Don) Stoxen ,----

-74-

BEEF-BROCCOliSTRUDEl

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Place meat in flat roaster or pan. Salt & pepper to
taste. Combine and mix all the dry ingredients. Add
vinegar, catsup, water and worcestershire sauce, one
at a time to the dry mixture, stirring after each addition.
Pour sauce mixture over the meat. Bake at 350 degrees
until tender, but not too brown. Baste with the sauce in
a pan one or two times to add to the taste of the meat. ~Remove from pan to serving platter to use as a main
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dish. The remaining sauce can be drained of excess fat
and used as a gravy. Don't let it cook dry!!!
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Peggy Dix

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1 lb. ground beef
1 pkg. (1 0 oz.) chopped broccoli,
thawed & squeezed dry
1/2 c. sour cream
1 1/4 tsp. salt
1/2 lb. phyllo dough
1 onion, diced
4 oz. mozzarella cheese,
shredded
1/4 c. dry bread crumbs
1/4 tsp. pepper
1/2 c. melted butter

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Cook ground beef and onion until all pan juices are
evaporated and meat is well browned. Remove from
heat and stir in broccoli, cheese, sour cream, crumbs,
salt and pepper. Preheat oven to 350 degrees. On
waxed paper, place 1 sheet of phyllo; brush with melted
butter. Continue layering, brushing each sheet with
butter. Starting at short side, spoon meat over half of
phyllo. From meat side, roll up jelly-roll fashion. Place
roll, seam-side dawn on cookie sheet; bush with
remaining butter. Bake 45 minutes or until golden. For
easier slicing, cool strudel about 15 minutes on cookie
sheet on a wire rack.
Bake at 350 degrees for 45 minutes.
(J was a county winner in the Food Demonstration Contest with

this recipe and took it to the State Fair where I received a
"Superior" ribbon.)
Lori Stoxen
Dan's Granddaughter

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' - 75-

[7

PEPPER STEAK

ROAST BEEF & SAUCE
5 lbs. sirloin tip roast
1 c. water
"1 /2 c. catsup
1/2 tsp. garlic salt
2 T. horseradish
1 pkg. Lipton Onion Soup Mix
1 tsp. celery salt
1/8 tsp. pepper
1/2 tsp. oregano

1 1/2 lb. sirloin steak
2 med. onions, chopped
3 T. soy sauce
2 green peppers, cut in strips
i/4 c. water
1/2 tsp. salt
1 c. beef broth
1 clove garlic
2 T. cornstarch

Put meat in pan. Mix all the other ingredients together
and pour over the meat. Bake at 325 degrees in oven
until done. Take meat out of juice and let it cool. Slice
the meat. You can also make gravy out of sauce.
Freeze any remainder. This can be taken from freezer
and heated in microwave for a quick sandwich or meal.
(Don't let it go dry during cooking.)

Cut steak into strips and brown well in soy sauce. Add
the onions, broth, garlic and green pepper. Mix the
cornstarch in water. Add to the hot mixture. Cook for
30 minutes over medium heat.
Serves 6.

Harriet (Donald) Stoxen

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BARBECUE SAUCE
1 c. beer
1/3 c. apple cider vinegar
1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. chili powder
112 lemon, thinly sliced

1 c. catsup
1/3 c. brown sugar
3 T. worcestershire sauce
1 tsp. paprika
1 med.-lg. onion, diced

In a small sauce pan combine all ingredients except the
onion and lemon. Bring to a boil. Cook and stir for 5
minutes. Add onions and lemon. It is very good over
ribs, chicken and burgers.

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Nancy (Stoxen) Millhouse

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SAUERKRAUT & SAUSAGE
2 lbs. sauerkraut, well drained
1 (12 oz.) can light beer
1 apple, cored & chopped
1 lg. onion, chopped
2 tsp. caraway seeds
6 knockwurst or brats
In a large saucepan combine kraut, beer, onions, apple
& caraway seeds. Cover lightly and simmer for 20
minutes. Add meat, cover and simmer for 15 minutes
longer.
Betty (Stoxen) Peterson

Nancy (Stoxen) Millhouse

- 76-

.. 77.

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MEXICAN CHIMICHANGAS

1 lb. beef stew meat cut
into 1 1/2 inch cubes
1 1/2 c. water
1/2 tsp. salt
Dash of black pepper
2 tsp. chili powder
Cooking oil

2 cloves garlic, minced
1 T. vinegar
1/4 tsp. ground cumin
6 flour tortillas {8-10 in.)
2 c. shredded lettuce
1 (4 oz.) can diced green
chili peppers, drained

Optional: Sour cream, picante sauce.
In a medium saucepan combine meat, water, garlic and
salt. Bring to a boiL Reduce heat Cover and simmer
for 1 1/2 hours or until meat is very tender. Uncover
and boil rapidly for 10 to 12 minutes or until the water
has evaporated. Stir to prevent sticking. Remove from
the heat. Shred the meat with forks. Combine meat with
chili peppers, vinegar, chili powder, cumin and black
pepper. (To make ahead you can stop this point, cover
and chill in refrigerator for up to 3 days. Heat until warm
before using.)

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2 c. diced chicken
1 med. onion, chopped
8 oz. spaghetti, cooked
1/2-1 lb. mozzarella cheese
4 oz. mushrooms, sliced
1/2 tsp. oregano
4 oz. pepperoni, sliced
1/3 c. butter, melted
4 oz. grated swiss cheese
16 oz. tomato sauce
1/2 tsp. basil
Sm. bell pepper, chopped

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Saute onions and pepper in butter; add tomato sauce,
mushrooms, basil and oregano and mix well. Add
spaghetti and chicken, mix and put half in caserole dish.
Add half of the cheese and the pepperoni slices, then
add remainder of spaghetti, top with remaining cheese
and pepperoni. Bake at 350 degrees for 25-30 minutes
or until bubbly. Serves. 4-6.
Marie (Stoxen) Weis

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- 78-

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each side or until golden brown. Dram on a w1re rack or ··. ..J
over paper towels. Keep warm in a 300 degree oven.
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Remove toothpicks and serve each bundle on lettuce
with sour cream and picante sauce.
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Stack the tortillas & wrap in foil. Heat in
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oven for 10 minutes. Spoon 1/3 cup meat m1xture m
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middle of tortilla. Fold in envelope fashion. Secure with
wooden toothpicks.
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In a large heavy skillet fry 2 or 3 bundles at a time in
one-inch of hot oil (375 degrees) ab~ut one m.inute on

PIZZA CASSEROlE

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COOKED BRATS

cans beer
c. mustard
Brats
1 c. catsup
2 sliced onions

Mix beer, catsup, mustard and onions in large
saucepan or baking dish. Add brats and simmer or bake
in a slow oven until done.
Betty (Stoxen) Peterson

. -79-

PAN PORK AND NOODLES

BEST EVER MEAT BAllS

'1 to 1 1/2 lbs. of cubed pork,
boiled until tender and drained
• Place 3 to 4 T. of oil (more if needed) in pan, and add:
1 clove smashed garlic and 1 chopped onion.
Cook until tender.
" Add '1/4 c. soy sauce (more if desired)
. _ Add pork cubes.
Cook over medium heat until all ingredients are well

Meat balls:

1 1/2 lb. hamburger
3/4 c. quick oatmeal
1 chopped onion
salt & pepper to taste

Sauce:
2 T. sugar
1 c. catsup
3 T. vinegar
1/2 c. water

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Mix hamburger, oatmeal, onion and spices. Form into
small balls. Place in oven safe container. Mix sauce
and pour over meat balls.
Bake at 350 degrees for 1 hour.

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Carol (Charles) Stoxen

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1 1/2 lb. sirloin steak
1/4 lb. fresh pea pods
1 lg. green pepper
i tomato
2 T. soy sauce
i 14 lb. fresh bean spourts
3 green onions
1/4 lb. mushrooms

Coat well. Add 1 cup of water. Add 8 oz. package of
tiny uncooked noodles. Add more water if needed and
cook until noodles are tender but not soggy.

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Marsha (Mac Nider) Nelson

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Cut steak into strips and brown well. Add soy sauce.
Chop the onions and pepper & add to meat. Add all
other ingredients. Heat and serve over rice. Serves 6.

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Nancy (Stoxen) Millhouse [ ..

- 80-

coated.
Add the following fresh vegetables:
1 c. cut green beans
1 c. sliced carrots
1 c. diced celery

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BEEF STIR FRY

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BARBEQUE (Large recipe)

15 lbs. hamburger,
browned in oven
2 c. ground onion
1 can (no. 10) catsup
2 c. water
1/4 c. dry mustard

1 qt. ground celery
1 c. vinegar
3 T. salt
2 c. brown sugar,
firmly packed

This recipe is from our local grade school. After meat is
browned, add all ingredients together and cook in oven
or on top of stove until flavor is well blended.

Peggy Dix

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- 81 -

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HAMBURGER-HASH BROWN PIE

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VENISON STEAK BAKE

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1 1/2 Ibs. venison steaks (1/2" thick)
Seasoned salt
Small can mushrooms, drained
3/4 c. water
1 medium onion, sliced thin
Pepper
1 can cream of
mushroom soup
1/4 c. butter or marg.

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Season each venison steak with seasoned salt and
pepper. Layer steaks in the bottom of a 2 - inch
casserole dish. In large bowl mix the remaining
ingredients. Pour over steaks. Bake at 350 degrees for
2 hours. Serves 4 - 6.

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Mattie (Doug) Pitts
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1 lb. pkg. frozen hash
brown potatoes, thawed
'1/2 c. milk
2 eggs, beaten
1/2 lb. Velveeta cheese, cubed
1/3 c. melted butter
1/4 c. onion, chopped
1/2 lb. ground beef
1 T. cornstarch
Press potatoes into greased 9 inch pie pan and brush
with melted butter. Bake 10 minutes. Brown beef and
onions. Mix milk, eggs and cornstarch and stir into
meat. Add cheese, season with salt and pepper. Pour
into hash brown crust. Bake at 350 degrees for 30-35
minutes. Serves 4-6.

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Mary Beth (Pitts) Lois

HAMBURGER CHOW MEIN

CORNED BEEF CASSEROLE

8 oz. pkg. noodles
1/4 lb. American cheese
1 c. milk
3/4 c. buttered crumbs
1/2 c. chopped onions

12 oz. can of corned
beef, diced
11 oz. can of cream
chicken soup

Cook the noodles. Drain. Add all the ingredients
except for the buttered crumbs. Put in a casserole dish.
Top with crumbs.
Bake at 350 degrees for 45 minutes.
Ruth Allen

- 82-.

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1 lb. hamburger
1 can cream of chicken soup
1 can chow mein noodles
1 c. water
1 can cream of mushroom soup
1 sm. onion, chopped
1/2 c. diced celery
1/2 c. uncooked rice
2 T. soy sauce

Brown hamburger and onions. Add celery, soups, rice,
water and soy sauce. Place in casserole and bake one
hour at 350 degrees. Cover with can of noodles and
bake an additional 10 minutes.
Elzora (Ralph Jr.) Stoxen

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HAMBURGER CASSEROLE

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I lb. hamburger
2 c. chopped celery
1/2 c. chopped onion

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Brown the above together and then add the following:

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1 can cream of mushroom soup

MATT'S FAVORITE CASSEROLE

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1 can water
'1 1/2 T. soy sauce
1/2 c uncooked rice

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Bake at 350 degrees for 1 1/2 hours.
Ruth Allen

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PORK CHOP DINNER

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4-6 pork chops
Carrots
Potatoes
1/2 c. water
i tsp. worcestershire sauce

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Brown pork chops. Peel potatoes and quarter them.
Peel carrots and slice them. Pour tomato soup &
remaining ingredients over all. Cover and simmer for 45
minutes to one hour.
Serves 2- 3
Phyllis Wilburn (Clayton Andrisen)

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1/2 tsp. salt
1/2 tsp. oregano
1 can tomato soup

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- 84-

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1/3 c. shortening
1 lb. ground beef
1 tsp. salt
1 (1 lb.) can kidney beans
3 mad. potatoes, pared &
cut into 1/2 inch cubes

1 onion, chopped fine
1/2 tsp. pepper
i tsp. chili powder
1 can tomato soup,
undiluted

S~~te onion in shortening. Add beef, pepper, salt and
chtl! powd.e~. F'!' abo~t 10 minutes, stirring frequently.
Add remammg mgredtents. Place in casserole. Cover
and bake at 375 degrees for one hour.
Judy(Dix) VandeSande

IT AllAN BEEf
3 to 4 lb. rolled beef roast
1 1/4 tsp. salt
1 tsp. oregano
1/2 c. water
8 oz. tomato sauce!
1 to 2 chopped onions
3/8 tsp. garlic powder
1/8 tsp. pepper
1 ~sp. basil
Put _meat in c:ock pot and set at high temperature
settmg. combme all the other ingredients and pour over
meat. Cook for 4 to 6 hours. Slice and serve warm on
hard rolls.
Elzora (Butch-Ralph Jr.) Stoxen

- 85-

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OVEN BAKED BARBEQUED SPARERIBS
1 c. catsup
1/2 c. vinegar
1 c. sliced onion
1 T. worcestershire sauce

4 lbs. spareribs
1 tsp. salt
1 tsp. dry mustard
1 c. water
1/2 c. brown sugar

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BREAKfAST PIZZA
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1 lb. bulk pork sausage
1 pkg. refrigerator crescent rolls
1 pkg. frozen hash brown potatoes, thawed
1 c. shredded sharp cheddar cheese (4 oz.)
5 eggs
1/4 c. milk
1/8 tsp. pepper
1/2 tsp. salt
2 T grated parmesan cheese

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Brown the ribs well. Pour off excess fat. Combine the
remaining ingredients and pour over ribs. Bake,
covered, at 350 degrees for 2 hours, basting with sauce
3 or 4 times. Remove the cover and bake for 15 minutes
longer. Makes 6 servings.

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TACO CASSEROLE
1 lg. pkg. taco chips
1 lg. can chili beans
1 (12 oz.) can tomato sauce
1 med. onion, diced
1 3/4 lb. ground beef
I /2 c. taco sauce
2 diced green peppers
1 pkg. cheddar cheese

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In a skillet, cook sausage until browned. Drain off
excess fat. Separate crescent rolls into 8 triangles.
Place in an ungreased 12 inch pizza pan, with points
toward the center. Press over bottom and up sides to
form a crust. Seal perforations. Spoon sausage over
crust. Sprinkle with potatoes. Top with cheese. In a
bowl beat together eggs, milk, salt & pepper. Pour into
crust. Sprinkle parmesan cheese over all. Bake at 375
degrees for 25 - 30 minutes.

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Crush half bag of chips and put on bottom of a 9x13
inch pan. Brown beef and drain off oiL Add beans,
tomato sauce, peppers, onions and taco sauce to beef.
Pour mixture over layer of chips. Add remaining chips
(broken up).
Add cheese and bake at 325 degrees for 30 minutes.
Serves 6-8.
Susan Stoxen

- 86-

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Made this for 4-H Demonstration Contest when I was in 4-H.

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Loris Stoxen
(Dick's daughter)

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- 87-

73

ZUCCHINI-BEEF LASAGNA
Vegetable cooking spray
1/2 lb. lean ground beef
1/3 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 tsp. dried whole oregano
1/4 tsp. dried whole basil
1/4 tsp. pepper
1 c. low-fat cottage
cheese
1 egg
4 med. zucchini
2 T. flour
1 c. (4 oz.) shredded
mozzarella cheese
Cook ground beef and onion in large skillet coated with
cooking spray until meat is browned and onion is
tender. Add tomato sauce, oregano, basil and pepper
and bring to a boil. Reduce heat and simmer uncovered
5 minutes, stirring occasionally.
Combine cottage cheese and egg, set aside. Cut
zucchini lengthwise into i/4 inch thick slices. Arrange
half of zucchini in a 12 x 8 x 2·inch glass baking dish;
sprinkle with 1 T. flour. Spread cottage cheese mixture
evenly over zucchini; top with half of meat mixture.
Layer remaining zucchini and 1 T. flour over meat
mixture. Sprinkle evenly with mozzarella cheese, and
cover with remaining meat mixture.

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Bake lasagna at 350 degrees for 40 to 50 minutes or
until zucchini is tender. Let stand 10 minutes before
serving. Yield: 6 servings (about 223 calories per
serving.)
Mary Stoxen
-88-

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MEATBALL STEW
1 1/2 lbs. ground beef
1 c. soft bread crumbs
1/4 c. finely chopped onions
1 egg, beaten
1 tsp. salt
1/2 tsp. marjoram
1/4 tsp. thyme
2 T. cooking oil
1 can condensed tomato soup
1 can (10 1/2 oz.) condensed beef broth
4 medium potatoes, pared and quartered
4 carrots scraped & cut in one-inch chunks
8 small white onions, peeled
2 T. chopped parsley

~ombine beef, crumbs, onions, egg and spices. Shape
mto 24 meatballs. Brown in oil in Dutch oven. Add
soup, broth and vegetables. Bring to a boil; cover and
simmer for 30 minutes or until vegetables are tender.
Stir in parsley.
Lynda (Dick) Stoxen

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,. 89-

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GOURMET GOULASH

RAVIOLI
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1 onion, chopped
1 lb. ground beef, lean
1 tsp. salt
2 c. tomato juice
1 can beef broth
6 oz. noodles (uncooked)
1 can water
1 clove garlic crushed (optional)
1 tsp. worcestershire
sauce
Pepper to taste
1/3 c. chopped green
pepper
1 sm. can mushrooms
1 sm. container sour
cream

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5 eggs, beaten
1/4 c. water
4 c. sifted flour
2T. oil

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Brown beef and onion in electric skillet at 350 degrees.
Add uncooked noodles, tomato juice, beef broth, water,
worcestershire sauce, salt and pepper. Cover. Cook
20 minutes at 220 degrees. Add green pepper. Cook
10 more minutes. Add mushrooms and sour cream and
heat thoroughly only. 4-5 servings.

Filling:

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1 Fry meat, remove from stove and add bread crumbs,

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1 lb. ground beef
1 c. bread crumbs
2 eggs
1 T. chopped parsley
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 c. grated cheese

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Sift flour, form a well in bowl, add eggs, water and oil.
Mix flour and egg batter by hand. Knead until smooth.
Roll in sheets. Top with filling. Cover with another
sheet of dough. Cut into 1 1/2 inch squares. Close
edges with a fork. These freeze well.

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cheese, parsley, salt, pepper and garlic salt. Add
beaten eggs. Mix well.
Boil and serve with a spaghetti sauce over the ravioli.

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PORK FAJITAS

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1 lb. boneless pork
1 tsp. oregano
1 tsp. seasoned salt
2 T. vinegar
1 T. cooking oil
1 green pepper, sliced
2 cloves garlic, minced
1/2 tsp. cumin
2 T. orange juice
Dash of hot pepper sauce
1 med. onion, peeled
and sliced
4 flour tortillas

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COUNTRY CHICKEN 'N BISCUITS

Slice pork into 1/8" strips. Marinate strips in garlic,
oregano, cumin, salt, orange juice, vinegar and hot
pepper sauce for i 0 minutes. Heat heavy skillet. Add a
T. of oil, onion, green pepper and pork strips. Stir-fry
until pork is no longer pink (about 3 to 5 minutes).
Serve with flour tortillas and accompany with sliced
green onions, shredded lettuce and salsa, if desired.
Serves 4.
Betty (Stoxen) Petersen

- 92-

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8 slices bacon, fried crisp and crumbled
2 1/2 cups cubed, cooked chicken
1 pkg. (1 0 oz.) frozen mixed vegetables, cooked &
drained
1 c chopped tomatoes (about 2 medium)
1 1/2 c. (6 oz.) shredded cheddar cheese
1 can (1 0 3/4 oz.) condensed cream of chicken soup
3/4 c. milk
1 1/2 c. Bisquick biscuit mix
2/3 c. milk
1 can (2.8 oz.) Durkee French Fried Onions
In a greased 8x12 baking dish, combine first four
ingredients and one cup of cheese. Blend soup and 3/4
cup milk; pour over casserole. Bake, covered, at 400
degrees for 15 minutes. Meanwhile, combine biscuit
mix, milk and 1/2 can of fried onions. Mix thoroughly.
Drop by spoonfuls around edge of casserole. Bake,
ucovered for 15-20 minutes or until biscuits are golden
brown. Top with remaining cheese and onions. Bake
for 2-3 minutes longer until the onions are toasted.

Judy(Dix) VandeSande
- 93-

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CHICKEN OR TUNA CASSEROLE

CHICKEN BURRITO
(Make as enchilada)

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1 pkg. (8 inch} flour tortillas

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4 oz. diced chiles
1 pint sour cream
20 oz. cream of chicken soup
1 lb. shredded cheddar or jack cheese
2 lbs. chopped chicken
4 oz. sliced olives
Mix the chiles, sour cream, soup and half of the cheese
and olives. Divide the mixture in half. To half of the
mixture, add the chicken. Roll the chicken mixture into
12 tortillas and place in an ungreased jelly roll pan.
Cover the tortillas with the remaining half of the mixture
and top with the rest of the cheese and olives.
Bake at 350 degrees far 30 minutes.
Marsha (MacNider) Nelson

EXCEllENT BAKED CHICKEN BREASTS
8 lg. chicken breasts, skinned, boned & split
8 slices bacon, cut in half
2 pkg. (2 1/2 oz. each) chipped beef
1/2 pint sour cream
1 can undiluted cream of chicken soup

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Caver 1Ox12 pan with slices of beef. Wrap chicken
breasts with a piece of bacon. Arrange on the beef.
Mix soup and sour cream together and spread over all.
Bake at 250 degrees for 2 hours.
I like to add slices of cheese at the end and leave in
oven until melted. Serves 8.
(Good idea to get some of the grease out of the bacon
first. Can do this in the microwave to cooking slightly
but keep it soft.)
Marge (Stoxen) Kruzan

- 94-

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1 can (3 oz.) chow mein noodles
1 can cream of mushroom soup
1/4 c. water
1 c. or small can of tuna or chicken
1/4 c. minced onion
i c. finely diced celery
1/4 lb. salted cashews
Pepper to taste.
Heat oven. Set 1/4 cup noodles aside. In a 1 1/2 quart
casserole combine the rest of the noodles and other
ingredients. Sprinkle the reserved noodles on top.
Bake at 325 degrees for 40 minutes
Serves 4-6
Joan (Ray) Stoxen

PARMESAN CHICKEN BREASTS
4 chicken breasts,
skinned & deboned
1/2 c. melted butter or marg.
1/2 tsp. salt
1/4 c. parmesan cheese
1 c. crushed corn flakes
(unsweetened)
4 pieces aluminum foil

Combine cornflakes and parmesan cheese and put in a
wide-mouth bowl. Roll chicken in melted butter and
then in dry mixture. Spray foil with vegetable spray.
Make a pocket, put chicken breast in and seal. Bake
either in the oven or on a gas grill at 350 degrees for
half hour or 325 degrees for one hour. Serves 4
Suzie Allen

. -95-

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HOT SZECHWAN CHICKEN

Sauce:
2 T. dry sherry
2 T. dark soy sauce
2 tsp. brown sugar
1 T. sesame oil
1 tsp. worcestershire sauce
1 T. water
i T. cornstarch

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Other ingredients:
4 chicken breasts
2 T. light soy sauce
1 T. dry sherry
1 T. cornstarch
small red pepper pieces

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Cut up the chicken breasts into small pieces and
marinate in the ingredients that are listed under "4
chicken breasts", (save out the red pepper). Mix the
sauce ingredients and set aside. Place 3 T. peanut oil
in hot frying pan or wok and add small amount of red
pepper pieces. Cook for 15 seconds and add chicken
with the marinade. Cook over high heat stirring
constantly until done. Add the sauce mix and cook until
thickens.
Top with chopped green onions and toasted peanuts.
Susan Stoxen

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CHICKEN AND DRESSING CASSEROlE

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1/2 c. butter or margarine, melted
1 sm. pkg. Pepperidge Farm crumb herb dressing (fine)
2 cans cream of chicken soup
1 can of chicken both (or use liquid from
cooking chicken)
Heat soup and broth. Put 3/4 of the crumbs on bottom
of 9 x 13 pan. Pour butter over crumbs. Add chicken
and heated soup mixture. Cover with rest of the
crumbs. Bake uncovered at 300 degrees for 30
minutes. Serves 6 to 8.

- 96-

Marie (Stoxen) Weis

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2 chickens, cooked and cut-up

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Spread one cup of crushed croutons in lightly greased
7x11 baking dish. Combine soup and mayonnaise and
spread over crushed croutons. Top with chicken,
broccoli, water chestnuts and mushrooms. Spread with
remaining soup mixture and sprinkle with croutons.
Cover loosely with foil and bake in preheated 350
degrees oven for 30 minutes. Remove foil and bake for
an additional 15 minutes.
Mary Beth (Pitts} Lois

SLOW COOKER STUFFING

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2 c. garlic croutons
2 cans cream of chicken soup
1/2 c. mayonnaise
1 1/2 c. diced cooked chicken
1 pkg. (1 0 oz.) chopped broccoli, thawed and drained
1 can (8 oz.) water chestnuts, drained and sliced
1 can (4 oz.) mushrooms drained

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CRUNCHY CHICKEN CASSEROlE

1 c. butter
1 c. chopped onion

2 c. chopped celery

1 1/2 tsp crumbled bay leaf
1 1/2 tsp. salt
2 beaten eggs
12 c. dry bread crumbs

1 tsp. poultry seasoning
1/2 tsp. pepper
1 tsp. leaf thyme, crumbled
4 c. chicken broth

Mix butter, celery, onion, spices, eggs and broth
together. Add crumbs and stir to blend. Cook in slow
cooker on high for 45 minutes. Reduce heat to low for 6
hours. Serves 10-12.
This recipe comes in handy when you run out of oven
space at a large family gathering.
Helen (Pete)Stoxen

. - 97-

RICE AND CHICKEN AMANDINE
1 T. minced onion
4 T. butter or chicken fat
1 c. heavy cream
2 1/2 c. diced, cooked chicken
1/2 c. blanched, slivered,
toasted almonds
2 T. diced pimento
1/4 tsp nutmeg

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Saute onion in butter. Blend in flour. Gradually add
bouillon, stirring constantly until sauce thickens.
Simmer for 1o minutes. Add cream and heat thoroughly
but do not boil. Add rest of ingredients mixing well.
Pour into a buttered 2-quart casserole. Bake in a
moderate oven, 375 degrees, for 20-30 minutes.
Serves 6

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TUNA CASSEROLE

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4 T. butter
1/2 tsp. pepper
2 (7 oz.) cans tuna fish
4 T. flour
2 1/2 c. milk
Bag of potato chips

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1/3 c. flour
l.2 c. chicken bouillion
3 c. rice
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1 T. minced parsley
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. sweet marjoram

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Melt butter in top of double boiler. Blend in flour and
pepper. Add milk gradually and cook until thickened.
Combine 3/4 of the potato chip crumbs with the tuna
fish. Pour into greased casserole lined with whole
potato chips. Cover with remaining chips.

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MICROWAVE TURKEY/CHICKEN DEVAN
16 oz. frozen broccoli cuts
2 to 3 c cut-up cooked turkey or chicken
1 can cream of mushroom or chicken soup
velveta or cheddar cheese cut into 1/2 inch squares
1/2 c. miracle whip
1/2 c. milk
Cook broccoli per directions on package and drain.
Spread in a 1Ox1 Ox2 casserole dish. Cover with meat.
Make the sauce by combining soup, milk and miracle
whip. Pour over broccoli and meat. Top with the
cheese. Cover with plastic wrap. Cook at medium
temperature for 6 minutes or until heated through and
cheese is melted. Let stand for 5 minutes. May top
with buttered and browned bread crumbs before
serving.
Ruth Ann (George) Simes

HEAVENLY HASH
1 pkg. (8 oz.) of noodles, cooked according to directions
and set aside.
1 lb. ground beef
Add:
1 onion
1 can tomato soup
2 stalks celery
1 can vegetable soup
Brown the above 3 together. 1 can cream of chicken soup
Add the cooked noodles. Bake in a covered dish for
one hour at 375 degrees.
Virginia (Williams) MacNider

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CURRIED TUNA AND BROCCOLI
2 (13 oz.) cans solid white tuna in water
2 (1 0 oz.) pkg. frozen chopped broccoli (thawed)
i can cream of chicken soup
i c. mayonnaise
1/2 c. shredded cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. fine bread crumbs
2 T. butter, melted

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ONE STEP LASAGNA

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In 9x13 pan, pat in broccoli. Drain and flake tuna and
put over broccoli. Combine chicken soup, mayonnaise,
cheese, lemon juice and curry in large bowl. Spread
over tuna and broccoli. Combine bread crumbs and
melted butter. Sprinkle over soup mixture.
Bake at 350 degrees until bubbly hot, about 30
minutes.
Serves 8

Fran (Stoxen) Herrmann

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FISH AU GRATIN

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i lb. 1rozen fillet of haddock (or any nice fish)

i/3 c. mayonnaise
i/4 c. grated parmesan cheese

Brush each fillet with mayonnaise. Mix cheese and
crumbs. Roll fish in crumb mixture. Place in baking dish.
Sprinkle with remaining crumb mixture. Bake in
preheated 375 degree oven until fish is lightly browned
and flakes easily when tested with fork, about 20
minutes for frozen fish, 15 minutes for thawed or fresh
fish.

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2 T. fine dry bread crumbs
Salt, pepper, onion, lemon etc.

1 1/2 c. water
1 lb. lasagna noodles
8 oz. mozzarella cheese, sliced thin
2 (15 1/2 oz. size) spaghetti sauce
15 oz. ricotta cheese (can omit)
1/2 c. grated parmesan cheese

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Combine water with sauce in a bowl. Cover bottom of
9x13x2 pan with 1/2 cups of the sauce. Arrange layer
of uncooked noodles slightly overlapping, on top of
sauce. Spread half the ricotta and half the mozzarella
over noodles. Sprinkle with 2 T. parmesan cheese.
Add another layer of sauce, noodles, the remaining
ricotta and mozzarella and 2 T. parmesan cheese. Top
with layer of noodles. Pour remaining sauce over the
rest of parmesan cheese. Cover very tightly with
heavy-duty foil. Set on jelly-roll pan in case of
cook-over. Bake at 350 degrees for one hour or until
knife goes easily through the pasta. Let stand covered,
on rack for 10 minutes before serving.

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Ruth Ann (George) Simes

- 101 -

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CHEESE SOUFFLE

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1/3 c. warm water
2 T. salad oil
4 1/3 c. flour (all white or half white & half whole wheat)
1 pkg. dry yeast
2 tsp. salt

4 T. butter
2 T. flour
1 c. scalded milk
1/2 tsp. salt
Few grains cayenne peppe
1/2 to 1 c. grated cheddar
cheese
4 egg yolks, beaten until
very light
4 egg whites, beaten stiff

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Melt butter and stir in flour. Add milk gradually and stir
until thick and smooth. Add salt, cayenne and cheese.
Stir until smooth. Remove from heat. Add yolks. Cool.
Cut and fold in egg whites. Pour into buttered baking
dish. Set in a pan of hot water. Bake at 325 degrees for
30 to 45 minutes for a firm souffle. Serve a1 once.
Serves 4.

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EASY QUICHE

1/2 lb. bacon
2c. milk
7 eggs, beaten
114 tsp. salt
1/4 c. chopped and

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sauted onion
1 1/4 c. shredded sharp
cheddar cheese
1 c. bisquick

Layer bacon, onion and cheese in a greased 12 x 7
pan. Combine milk, eggs and bisquick and mix at high
speed for on minute. Add salt and mix in. Pour evenly
over layered portion. Bake at 400 degrees for 15
minutes, then reduce temperature to 375 degrees and
bake for 40 minutes longer. Let stand at room
temperature for 5 minutes before serving.
Carol (Petersen) Seitz

- 102-

Dissolve yeast in water. Add oil, salt and flour. Knead
for 10 minutes. Put dough in a lightly oiled bowl and
cover with a damp cloth. Place in a warm place to rise
until doubled in size. Punch down. Divide into two
balls. Roll or press out into pizza shape. This recipe
provides enough dough for two crusts. Use both or
freeze one for later use.

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Topping:

Lightly oil crust surface and add layers of tomato sauce,
spices and grated mozzarella cheese. Options are to
add whatever other ingredients you like to the pizza.
Sausage, peppers, mushrooms, olives, onions etc.
Bake at 400 degrees for 10-20 minutes.

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GREEN RICE
1 can cream of
mushroom soup
1 small jar cheese whiz
1/2 c. celery
1/2 c. green onion

3/4 c. margarine
1 1/3 c. minute rice
1 box frozen broccoli,
thawed and drained

Mix soup and cheese whiz together. Add and stir in
celery, green onion, margarine, rice (uncooked) and
broccoli. Put in a buttered casserole. Bake at 350
degrees for 40 minutes.
Judy VandeSande
- 103-

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CREPE MANICOTTI

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Crepes:

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5 eggs
1 1/2 c. flour
1/4 tsp. salt
1 tsp. butter
1 1/4 c. water

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Mix in bowl until smooth. Put 2-3 tsp. of batter in a
lightly greased fry pan. Fry on one side. Looks like a
crepe.

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Filling:

2 lbs. ricotta cheese
2 eggs
1 T. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. aged provalone cheese

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Mix all of the filling ingredients. Fill each crepe, roll end

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to center. Lay in 11 x7 inch pan. Cover with your
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favorite spaghetti sauce. Sprinkle with 1/3 cup greated __
parmasan cheese. Bake at 325 degrees for 45 minutes.

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BEST BAKED BEANS

1 lb. bacon, fried and cut up
1 whole onion sauteed in in bacon fat
1 lb. can butter beans with juice
1 lb. can kidney beans with juice
2 lb. can pork and beans with juice
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1/2 c. catsup
1/2 c. brown sugar
]•. 112 c. pinapple juice
- 1/2 c. Open Pit barbeque sauce
1 T. prepared mustard
1 tsp. vinegar
- 1 T. flour

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Mix all ingredients well in large casserole. Bake
uncovered at 300 degrees for 1 1/2 hour.
Harriet Stoxen

- 105-

GARDEN LASAGNA
4 zucchini, chopped coarsely, not peeled

1 large onion, chopped
1 .green pepper, chopped
2 or 3 carrots, diced
1 or 2 tsp. garlic powder or use fresh
2 cans stewed tomatoes with juice (1 #each)
2 large cans tomato paste
1/2 c. dry white wine
2 T. chopped parsley
3 tsp. Italian seasoning (can use more)
2 tsp. basil
i 1/2 tsp. salt
1/2 tsp. ground pepper
1 lb. lasagna noodles
3 15 oz. containers Ricotta cheese
4 eggs
1 1/2 lb. shredded Swiss cheese
1 to 2 c. Parmesan cheese

Prepare ali your vegetables. You can use more or less
of anything to suit your own taste. It is a very easy
recipe to change ingredients in. I always put the spices
and the stewed tomatoes in my food processor and mix
real well until all whale tomatoes are gone as my family
objects to the lumps of tomatoes in anything. Put all the
seasonings, tomato paste and whole tomatoes in a pan
and bring to a boil. Simmer for about half an hour before
adding the vegetables. Cook until done. Let simmer a
while. Mix the eggs with the Ricotta cheese, with a
mixer. Cook noodles according to the directions on the
package. Put a little sauce in a 9x13 pan, then 3 of the
noodles, next some of the Ricotta cheese, mare
continued on next page

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continued from previous page:
sauce, swiss cheese and some parmesan. Make 2 or 3
layers depending on the size of your pan. Finish up
with the swiss and parmesan cheese on tap. Bake at
350 degrees for 30-45 minutes. Set aside for 5 minutes
before serving and cutting. This makes a large recipe
and you will get more than one pan so you could cut
down if Y?U wanted to. I always make a large recipe
because 1t freezes so well and my family just loves it (so
does company).
Wine is added just before you put it in the pan.

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Marge (Stoxen) Kruzan

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BROCCOLI SUPREME

2 pkg. (1 0 oz. each) chopped broccoil

3 c. creamed cottage cheese
3 eggs
6 T. butter, softened, divided

c.

flour
1/4 c. minced onion
1 c. (8 oz.) whole kernel corn, drained
1/2 lb. cheddar or swiss cheese, diced
1/2 tsp. salt
1/4 tsp. pepper
2 soft bread slices, crumbed
1/2 c. cooked crumbled bacon
1/3

Cook broccoli according to directions and drain.
C~mbi~e cottage cheese, eggs, 4 T. butter and flour.
Mrx untrl smooth and creamy. Fold in broccoli, onion,
corn, cheese, salt and pepper. Pour into a greased
deep 2 1/2 quart casserole. Melt 2 T. butter, add
crumbs and saute until brown. Sprinkle crumbs and
bacon over broccoli mixture. Bake at 350 degrees far i
hour or until set.
Linda (Peterson) Babula

- 106-

- 107 ~

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BAKED BEANS

2 lb. Great Northern Beans
i/2 lb. bacon, cubed
1 T. salt
1/2 tsp pepper
1 1/2 c. catsup
1/2 c. diced onion

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1 T. dry mustard
2 c. dark brown sugar
1/2

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c. water

You first put the beans in a strainer and rinse, then go
over by hand and throw out the dark ones or any that
look bad. Put beans in a large pan and cover with lots
of water. Beans will swell and about double in size so
be sure and use a large enough pan. Let stand several
hours or overnight. Then drain and rinse the beans.
Place beans in large pan and cover with water. Cook
for 45 minutes or until the skins break. Drain. Combine
the beans with the rest of the ingredients (do not fry
bacon first). Bake in 225 degree oven for at least 3
hours. Watch as you may need to add more water
during cooking time. I usually use part barbeque sauce
in place of some of the catsup.
Beans can be frozen before or after you bake them.
Mom has always said that the Great Northern Beans
are the best so that is what I use.
You really can not spoil these no matter what you do
and you will find that you might want to make some
changes in the amounts of ingredients, to suit your

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3 large fresh tomatoes
Salt to taste
4 oz. shredded swiss cheese
10 oz. pkg. frozen chopped broccoli, cooked & drained
1/4 c. finely chopped onion
Dash of basil and tarragon
Cut tomatoes in 3/4 inch slices or in half. Sprinkle with
salt and 2 T. of the cheese. Set aside. Combine
remaining ingredients except for the cheese. While
broccoli is hot place the tomato slices on a baking
sheet. Spoon broccoli onto tomatoes and sprinkle with
the remaining cheese. Broil 7 to 8 inches from flame for
10- i 2 minutes, until the cheese bubbles and tomatoes
are hot. Serves 6.
Judy (Dix) VandeSande

PEAS ORIENTAl
3 pkgs. (1 0 oz. each) frozen peas
2 c. (8 oz. each) sliced water chestnuts, drained
1 can (15 oz.) bean sprouts, drained
1 can (4 oz.) sliced mushrooms
2 cans cream of mushroom soup
2 cans (3 oz. each) French Fried onion rings

Pre-cook peas briefly. Mix all ingredients except onion
] rings in a 2 quart casserole. Bake at 350 degrees for 30
• minutes. Crumble onion rings over top and bake 5- 10
minutes longer.

tastes.

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TOMATO AND BROCCOLI DISH

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Linda (Peterson) Bobula

Marge (Stoxen) Kruzan
from Mabel Stoxen

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RED CABBAGE
3 T. lard or bacon drippings
6 c. shredded red cabbage
2 med. chopped peeled apples
3 c. finely chopped onion
1/4 c. brown sugar
H3 c. wine vinegar
1/4 c. water
1 1/2 tsp. salt
1 tsp. caraway seed
1/4 tsp. pepper

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Combine all ingredients in 2 1/2 quart casserole. Cover
with lid. Microwave for 8 minutes on high. Stir and
continue cooking for 8 to 9 minutes on high. let stand
covered for 2 minutes.
Betty Peterson

114 c. fine cracker crumbs
2 T. margarine
Paprika
Chopped parsley
Parmesan cheese

Marge (Stoxen) Kruzan

- 110-

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Cook carrots (cut in small pieces). Reserve 1/4 c. of
cooking liquid. Place carrots in baking dish. Mix
cooking liquid, mayonnaise, onion, horseradish, salt
and pepper. Pour sauce over carrots. Cover with
crumbs, dot with margarine. Sprinkle with paprika,
parsley and cheese.
Bake uncovered at 375 degrees for 15 to 20 minutes.
Serves 6.

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CARROT CASSEROlE
2 bunches carrots
1/2 c. mayonnaise
1 T. instant onion
1 T. prepared horseradish
Salt & pepper to taste

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ONION CASSEROLE

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1 (1 0 3/4 oz.} can cream of chicken soup

1/2 c. milk
8 c. sliced white onions (steam until transparent)
1/2 lb. swiss cheese shredded
6 to 8 1 inch slices of French Bread
1/4 c. real butter
Heat oven to 350 degrees. Combine soup and milk. In
a greased 2 quart casserole layer 1/2 each of onions
soup m1xture, and cheese; repeat. Spread French
b.read with butter; place on top of casserole, buttered
s1de up. Bake 30 minutes, until bubbly and golden
brown.
•

Betty (Stoxen) Peterson

CAUliFlOWER CHEESE • DillY
1 med. sized head of cauliflower (about 1 1/4 lbs.)
4 T. butter or margarine, melted
4 T. grated parmesan cheese
1 tsp. dill weed
i clove garlic, minced or mashed (or 1/8 tsp. garlic
powder)
Salt and pepper
Cut. cauli.flower into flowerets and place in 1 quart
bakmg d1sh. Cover with wax paper and microwave on
high 6 minute~. To the butter add 2 T of the parmesan
che~se, the d1ll weed, and garlic; mix with hot
cau!tflower. Season to taste with salt and pepper.
Spnnkle remaining 2 T. grated parmesan cheese. Place
un~er broiler 6 inches from heat for about 10 minutes or
until the top is golden brown. Makes 4- 6 servings.

- 111 -

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Gloria (Stoxen) Pankonin

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HILDA'S POTATOES

c,I 6 large

1 (32 oz.) bag frozen hash browns
1/2 c. melted shortening
1 c. sour cream
1 c. cream of chicken soup,
undiluted
Med. onion, chopped
1 c. grated cheddar cheese
1 c. crushed potato chips
2 T. melted butter

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potatoes
1/2 c. sifted flour
1/3 c. butter or oleo
1/4 c. grated parmesan
cheese
3/4 tsp. salt

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Thaw hash browns on paper towels. Sprinkle with salt.
Combine shortening, sour cream, soup and onion, stir
in potatoes. Spread in 9x13 pan. Top with mixture of
cheddar cheese, potato chips and butter, which has
been blended.
Bake at 350 degrees for 45 minutes to 1 hour.
Serves 8.
Lynda Stoxen

Pare potatoes, cut into quarters. Combine flour,
'] cheese, salt and pepper in bag. Moisten well with
cheese mixture. Melt butter in a 9x13 pan. Place
;l potatoes in a layer in pan. Bake 1 hour, turning once
during baking. Bake for 1 hour at 350 degrees.
Serves 6-8.
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1 lg. (3 lb.) frozen hash browns with peppers and onions
2 cans Campbells, Cream of Potato Soup
1 8 oz. sour cream
1 8 oz. sharp grated cheddar cheese
1/2 tsp. garlic salt
1/2 c. grated parmesan cheese

VEGETABLE HOT DISH

1 pkg. frozen broccoli
pkg. frozen cauliflower
I pkg. frozen carrots
1 can cream of celery soup
1 lg. jar of cheese whiz
Crushed seasoned croutons

]. • Prepare vegetables according to packages. Arrange in
large casserole dish. Pour soup and cheese whiz over
vegetables. Sprinkle top with crushed croutons.
Bake at 350 degrees for 1 hour.

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Mary Beth Pitts

Mix first five ingredients. Put in greased 9x13 pan. Dot
with butter and cover with parmesan cheese. Bake at
350 degrees for 1 hour. Serves 10.
·
Fran Herrmann
(from Speedy Heuman (nee Stockwellj
neighbor of Ralph Stoxen family in Marengo.)

Harriet Stoxen

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COMPANY HASH BROWNS

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GOLDEN PARMESAN POTATOES

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113-

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BAKED YELLOW SQUASH
6 large squash
Bread crumbs {2 pieces of bread)
2 slices of crisp bacon
1 onion
2 T. butter
Salt & pepper
Cut squash in half and boil in salted water for 10
minutes. Drain and scoop out middle, leaving 1/4 inch
in shell. Mix all ingredients and fill shells. Bake for 20
minutes at 375 degrees. Before serving sprinkle with
bread crumbs and parmesan cheese. Serves 10-12.

Desserts

Roxanne {Allen) Thompson
taken from Grier Jepsen

1. Cakes
2. Cheese Cakes
8. Other Desserts

ZUCCHINI CASSEROLE
4 zucchini, 1 inch slices
and quartered
2 onions, sliced, separated
2 tomatoes, sliced
Salt and pepper to taste
Garlic salt
1 c. croutons
8 oz. American or
cheddar cheese
1/4 c. melted butter

! -

In a deep casserole dish, make a layer of zucchini,
onion, tomatoes and seasoning. Repeat. Sprinkle
croutons on top and cover with cheese. Pour butter
over all. Bake at 350 degrees for 45 minutes covered,
15 minutes uncovered.
Harriet Stoxen

- 114 -

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COCA~COLA CAKE

2 c. flour
1 c. butter
1 c. coke
2 eggs
1 tsp. vanilla

2 c. sugar
3 T. cocoa
1/2 c. buttermilk
1 tsp. soda
2 c. marshmallows

Combine flour and sugar in mixing bowl. Melt butter,
add cocoa and coke. Heat to boiling. Cool slightly.
Pour over flour and sugar. Stir until blended. Add
buttermilk, eggs, soda and vanilla. Mix well. Add
marshmallows. Pour into greased jelly roll pan.
Bake 30-40 minutes at 350 degrees.
Frosting:

1 stick butter
4-6 T. coke
3 T. cocoa
1 box (3 1/2 cups) powdered sugar
Nuts - optional
Heat butter, coke and cocoa to boiling point. Pour over
sugar and beat well. Spread on cake when it comes
from oven.

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Marge (Stoxen) Kruzan

- 115 -

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DIRT CAKE
USE A FLOWER POT 8" ACROSS THE TOP OR A
PLASTIC SAND PAIL.
IF THERE ARE HOLES IN THE BOTIOM OF THE
FLOWER POT, LINE WITH PLASTIC WRAP.

1 1/4 pound package of Oreo Cookies, crushed well
Cream together:
4 T. butter
8 oz. pkg. of cream cheese, room temperature
1 c. powdered sugar

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Mix together:
3 112 c. milk
2 small pkg. Instant French Vanilla Pudding
Add to the butter, cream cheese and powdered sugar
mixture.
Put about an inch of crumbs in bottom. Add a layer of
filling. Alternate the layers, ending up with a layer of
crumbs on top.
Refrigerate for at least two hours. Decorate with
artifical
plastic flowers, toy shovel, gummy worms etc.
Carol (Peterson} Seitz

RHUBARB CAKE

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- 116 -

1 tsp. soda
2 c. flour
2 c. cut up raw rhubarb

Add soda to buttermilk and let stand while you combine
sugar, salt, shortening and egg. Add flour and
buttermilk and add the rhubarb last.
Topping: 1/2 c. brown sugar and 1 tsp. cinnamon

Place in 9x13 pan. Serve hot or cold. Any prepared
topping may be used.
Bake 40 to 50 minutes at 350 degrees. Serves 8 to 10.
Josephine Weaver,
donated by Mrs. 0. L. Weaver

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1 c. buttermilk or sour milk

1 1/2 c. sugar
1 T. shortening
1 egg
Salt

ICE BOX CAKE

eggs
powdered sugar
1/2 c. butter
tsp. boiling water
tsp. vanilla
I cake sweet chocolate
1 small sponge cake

Cream butter and sugar. Add beaten yolks, melted
chocolate, water and vanilla. Mix thoroughly. Beat
egg whites until stiff. Fold into chocolate mixture.
Break cake into pieces. Make alternate layers of cake
and filling starting with cake and ending with filling.
Place in refrigerator overnight. Serve with whipped
cream.
Edna Stoxen
given by Joyce Pitts

- 1 i7-

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DIRT CAKE
USE A FLOWER POT 8" ACROSS THE TOP OR A
PLASTIC SAND PAIL.
IF THERE ARE HOLES IN THE BOTIOM OF THE
FLOWER POT, LINE WITH PLASTIC WRAP.

1 1/4 pound package of Oreo Cookies, crushed well
Cream together:
4 T. butter
8 oz. pkg. of cream cheese, room temperature
1 c. powdered sugar
Mix together:
3 112 c. milk
2 small pkg. Instant French Vanilla Pudding
Add to the butter, cream cheese and powdered sugar
mixture.
Put about an inch of crumbs in bottom. Add a layer of
filling. Alternate the layers, ending up with a layer of
crumbs on top.
Refrigerate for at least two hours. Decorate with
artifical
plastic flowers, toy shovel, gummy worms etc.
Carol (Peterson) Seitz

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RHUBARB CAKE
1 c. buttermilk or sour milk

1 1/2 c. sugar
1 T. shortening
1 egg
Salt

1 tsp. soda
2 c. flour
2 c. cut up raw rhubarb

Add soda to buttermilk and let stand while you combine
sugar, salt, shortening and egg. Add flour and
buttermilk and add the rhubarb last.
Topping: 1/2 c. brown sugar and 1 tsp. cinnamon

Place in 9x13 pan. Serve hot or cold. Any prepared
topping may be used.
Bake 40 to 50 minutes at 350 degrees. Serves 8 to 1

o.

Josephine Weaver,
donated by Mrs. 0. L Weaver

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ICE BOX CAKE

eggs
1 c. powdered sugar
1/2 c. butter
-] 2 tsp. boiling water
.' 1 tsp. vanilla
1 cake sweet chocolate
1 small sponge cake

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Cream butter and sugar. Add beaten yolks, melted
chocolate, water and vanilla. Mix thoroughly. Beat
egg whites until stiff. Fold into chocolate mixture.
Break cake into pieces. Make alternate layers of cake
and filling starting with cake and ending with filling.
Place in refrigerator overnight. Serve with whipped
cream.
Edna Stoxen
given by Joyce Pitts

- 1 i 6-

- 117-

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CHOCOLATE BETTER THAN SEX CAKE
1 pkg. (12 oz.) chocolate chips
3/4 c. chopped nuts
1 pkg. chocolate cake mix
1 tsp vanilla
4 eggs
1/2 c. oil
1 pkg. (3 oz.) chocolate instant pudding mix
1 carton (8 oz.) sour cream

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Coat the chocolate chips with nuts in 1/2 cup cake mix.
Set aside. Combine the remaining cake mix, 1/4 cup
water, vanilla, eggs, oil, pudding mix and sour cream.
Mix well. Sir in the chocolate chip mixture. Spoon into
a greased and floured 10-inch tube pan. Bake at 350
degrees for 50-55 minutes or until cake tests done.
Remove from the pan and cool on a wire rack.

BLUEBERRY CAKE

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Frosting:

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2 egg yolks
1 tsp. vanilla
1/4 c. melted butter
2 oz. unsweetened chocolate melted
2 tsp. milk

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2 c. flour
i 1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
2/3 c. butter or margarine, softened
1 c. milk
2 eggs
'*1 c. blueberries (frozen, fresh or drained canned)
1/4 c. sugar
1/2 tsp. cinnamon
*I've made this with other kinds of fruit and it is always
good.
Combine flour, sugar, baking powder, salt, butter, milk
and eggs. Blend at low speed until dry ingredients are
moistened; beat at medium speed for 3 minutes. Pour
into greased and floured 13x9 pan. Arrange
blueberries on top. Combine sugar and cinnamon;
sprinkle over the top.
Bake 40-50 minutes at 350 degrees.
Lynda Stoxen

MOSS TORTE CAKE

Pinch of salt

2 c. confectioners' sugar
For the frosting, combine egg yolks, butter, chocolate,
milk and salt. Mix well. Add the sugar and beat until
creamy. Spread over cooked cake. Serves 12-16.
Helen (Pete) Stoxen

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14 egg yolks
1 c. sugar
3 egg whites

Sift together:

10 level T. flour, sifted

1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. baking powder
Beat yolk 20 minutes, adding sugar gradually the last
10 minutes. Fold in dry ingredients. Fold in beaten egg
w
8 akhites.
a at 350 degrees for 30 minutes.

Mabel Stoxen

- 118-

- 119-

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MANDARIN ORANGE CAKE

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c. flour
2 c. sugar

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2 tsp. soda

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salt
2 eggs
2 (11 oz.) cans mandarin oranges, undrained
Mix all and place in 9x13 pan. Don't bake too dry.
Bake 30-40 minutes at 350 degrees.

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EASY CHOCOLATE CAKE

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2 c. sugar
i stick oleo
4 T. cocoa
1/2 c. buttermilk
1 tsp. vanilla
2 c. flour
1/2 c. salad oil
1 c. water
1 tsp. soda
3 eggs

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Topping:

6 oz. cream cheese
2 T. butter
2 c. powdered sugar

Fran Herrmann

UNCLE PAUL'S FUNERAL CAKE
1 1/2 c. cooking oil

2 c. sugar
2 eggs
2 tsp. vanilla
3 c. diced apples
3 c. flour

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Mix and spread on cooled cake.
Serves 16.

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

soda
cinnamon
salt
chopped nuts
raisins

Mix: 1 1/2 c. cooking oil, sugar and eggs.
Add: rest of ingredients except apples and mix. After
adding apples continue mixing by hand. Place in a
9x13 pan.
Bake 1 hour at 325 degrees. Serves 16.
Fran Herrmann

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Mix together sugar and flour. In saucepan mix oleo,
cocoa, oil and water. Bring to a boil. Pour over
flour-sugar mixture and mix well. Add buttermilk, soda,
vanilla and eggs and mix until smooth. Bake in 9x13
pan 25-35 minutes or jelly roll pan 20 minutes.
Frosting: In saucepan mix 1 stick oleo, milk, cocoa and

vanilla. Bring to a boil. Add powdered sugar and mix.
Add pecans. Frost hot cake. Make frosting while cake
bakes.
Bake at 400 degrees.
Elzora Stoxen

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- 120-

1 stick of oleo
3 T. cocoa
1 lb. powdered sugar
6T. milk
1 tsp. vanilla
1/2 c. chopped nuts (optional)
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Frosting:

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- 121 -

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AUNT HELEN'S APPlE CAKE

Peel and chop 2 medium apples. Pour one cup of sugar
over them and allow to stand while you measure:

ZUCCHINI CAKE

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, Mix 1/2 c. milk and 1/2 tsp. lemon juice. Let stand to
sour.

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i 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice

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2 eggs
1 tsp. vanilla
__] 4 T. cocoa
1/2 tsp. cloves
J 1 tsp. baking soda
1 3/4 c. sugar

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lMix margarine, sugar, eggs, oil and vanilla. Add sour
~ I J milk
and then dry ingredients. Mix well. Pour into
greased and floured 9x13 pan. Add topping.
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Mix these dry ingredients.
Pour a scant half cup of Wesson Oil into the apple
mixture and add the dry ingredients and one egg.
Fold in 1/2 tsp. vanilla, 1/2 cup chopped nuts and 1/2
cup raisins or dates.
Pour or spread in an 8 x 8 pan and bake at 350 degrees
for 40- 50 minutes.
Helen (Stoxen) Thomas,
from her good friend, Helen Schulz

TOFFEE CAKE

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Mix 2 c. brown sugar and 2 c. flour.
ReseNe 1 c. of mixture.
In the rest of mixture cut in 1/2 c. butter. Blend in 1 tsp.
baking soda, 1/2 tsp. salt, 1 egg, 1 c. milk, 1 tsp. vanilla
and 1/2 c. pecans.
Pour into 9x13 greased pan. Put on topping of 1 c.
reseNed mixture. Put 6 chopped Heath candy bars and
pecans on top.
Bake at 350 degrees for 35 minutes.
Dena (Stoxen) Schacht

c. oil
2 1/1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
i/2 tsp. cinnamon
2 c. grated and drained zucchini
1/2

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Topping:
1/2 c. sugar
1/2 c. chocolate chips

1/4 c. nuts
Bake 40 minutes at 350 degrees.
Joyce Pitts

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- 122-

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- 123-

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HERSHEY BAR CAKE

WICKY·WACKY CHOCOLATE CAKE
2 3/4 c. flour
2 c. sugar
2 tsp. soda
1 tsp. salt
6 T. cocoa

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2 tsp. vanilla
2 c. cold water
2 T. vinegar
3/4 c. oil

Put everything into a bowl. Beat until smooth. Pour on
to jelly roll pan. Frost when cold. Batter will be very
thin.
Bake 30-40 minutes at 350 degrees.
Marge Kruzan

STRAWBERRY ANGEL DESSERT
Buy a large angel fook cake. Cut into one-inch cubes.
Put 1/2 in a 13x9x2 pan.
Drain approximately 30 oz. strawberries, slightly
sweetened. Either boughten or your own. Heat and
thicken juice with 2 to 3 T. of cornstarch. Stir in berries.
Spread all over cake. Add remaining cake cubes.
Have 8 oz. of cream cheese room temperature. Beat,
add 3/4 c. milk. Beat until smooth. Fold in 8 oz. of cool
whip. Spread over cake. Chill thoroughly.
Marge Kruzan

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8 bars (1 oz. ea.) Hershey bars
1 c. butter, softened
2 c. sugar
4 eggs
2 1/4 c. flour
1/2 tsp. baking soda
1 c. buttermilk
3/4 c. chocolate syrup
1 tsp. vanilla
Confectioner's sugar
P~eheat oven. Grease and flour a 12 c. bundt pan or

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inch tube pan. In top of double boiler, over hot (not
boiling) water, melt candy bars. In large mixer bowl,
cream butter, sugar and eggs until light and fluffy,
about 5 minutes. Combine flour and soda. Add to butter
mixture alternately with buttermilk. Add chocolate
syrup, melted candy bars, and vanilla and beat until
just combined. Pour into prepared pan. Bake "I 1/2
hours or until toothpick inserted in center comes out
clean. Let cool in pan 10-15 minutes. Remove from pan
and cool completely on wire rack. To serve, sprinkle
with confectioner's sugar.
Bake at 350 degrees for i 1/2 hours. Makes 16
servings.
Marie Weis

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- 124-

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- 125-

1/3

CHOCOlATE SPONGE ROll
4 egg whites
2/3 c. sugar
1/3 c. cake flour
1/4 c. cocoa
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking powder
4 egg yolks.

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Filling:

1 c. whipping cream
2 T. powdered sugar
1 tsp. vanilla

Beat egg whites until stiff. Add sugar slowly and beat
until creamy. Add vanilla, salt and dry ingredients
which have been sifted together. Add well beaten egg
yolks. Fold together lightly. Pour into jelly roll pan lined
with greased wax paper. Turn out onto towel sprinkled
with powdered sugar. Roll and cool. Mix filling. Unroll
and spread filling. Reroll and refrigerate.
Bake 12-15 minutes at 350 degrees. Makes 12
servings
Mabel Stoxen

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CARROT CAKE
2 c. sifted flour
2 c. sugar
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 i/4 c. oil
4 eggs
3 c. shredded carrots
Preheat oven to 350 degrees. Grease and flour a
10-inch tube pan. Mix flour, sugar, baking powder,
soda, salt, cinnamon and nutmeg thoroughly in mixer
bowl. Add carrots and eggs. Beat 3 minutes at medium
speed on mixer. Pour batter into pan. Bake 1 hour or
until cake surface springs back when touched lightly.
Cool 10 minutes in pan. Remove from pan and
complete cooling on rack.
Bake for 1 hour at 350 degrees. Serves 16.
Glaze:

8 oz. pkg. cream cheese
1 2/3 c confectioners' sugar
1/8 tsp. salt
1 tsp. vanilla
Beat cream cheese, confectioners' sugar, salt and
vanilla together until creamy. Spread on cooled cake.
Marge (Stoxen) Kruzan

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126-

• 127-

1! &

APPLE DAPPLE CAKE

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2 tsp. vanilla
1 tsp. soda
3 c. chopped apples
1/2 c. nuts
1 c. chopped dates

3 eggs, beaten
1 1/2 c. salad oil
2 c. sugar
3 c. flour
1 tsp. salt

DUMP CAKE

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Topping ··combine and cook 2 1/2 minutes.

1 c. brown sugar
1/2 c. milk
1 stick oleo
Mix eggs, oil and sugar and blend well. Add flour, salt
and soda. Mix well; add vanilla, chopped apples, nuts
and dates. Pour into 9x13 inch greased pan. Bake.
While cake is hot, poke holes in it and pour hot topping
on top. Cool.
Bake 1 hour at 350 degrees.

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E!zora Stoxen

APPLE PIE filliNG CAKE

1/2 c. butter or oleo
1 c. sugar
2 eggs
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
Nuts, dates or raisins
as desired

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1 can Comstock sliced apples (1 lb., 4 oz. can)
Do not use pie filling
2 eggs
1/2 c. oil
1 c. chopped nuts
2 c. flour (sifted)
2 tsp. soda
2 c. sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
Empty can of apples Uuice and all) into mixing bowl and
break eggs over apples in bowl, add sugar, oil,
cinnamon, flour, vanilla, salt, soda and nuts. Stir and
spread in greased and floured 9x13 pan. Serve warm or
cold. Top with whipped topping or frost with frosting
made of powdered sugar and lemon. Spread while cake
is warm.
Bake 1 hour at 325 degrees. Serves 18 to 20.
Virg McNider
from her mother, Laura Williams
*Note: She loved to make this because it took very little time and
is very tasty.

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This will be thick. Fold in a can of apple pie filling. Bake ••
in 9 x 13 pan 45 minutes in 350 degree oven. Top with
topping of your choice.

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Margaret (Peggy) Dix '·"

- 128-

- 129-

117

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REFRIGERATOR CAKE
5 egg yolks, beaten
1 c. sugar
1 c. flour

1 tsp. baking powder
1 tsp. vanilla
5 egg whites, stiffly beaten

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Mix first 6 ingredients, then add the stiffly beaten egg
whites. Bake 20 minutes in a moderate oven. 2 layers
lined with wax paper.

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Icing:

1/2 lb. butter
5 egg yolks
5 egg whites stiffly beaten

1 c. sugar
4 sq. melted chocolate
1 tsp. vanilla

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Mix butter and sugar and chocolate. Add egg yolks,
then egg whites and vanilla.

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Martha Stoxen

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AMBROSIA ORANGE PIE
Spread 2 T. soft butter in 8 inch pie pan. Pat 2 c. flaked
coconut over buttered pan. Bake at 300 degrees for 18
minutes or until coconut is browned. Cool.
Drain one eleven oz. can of Mandarian Oranges. Add
Juice to 2 c. apricot nectar and enough water to make 3
cups. Heat to boiling.
Pour hot mixture over 6 oz. pkg. of lemon jello and stir
to dissolve. Chill until partially thickened.
Add oranges, saving a few for garnish. Spoon mixture
into crust and chill until firm. Garnish with i/2 c.
whipped cream and orange slices.

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3 c. flour
1 1/4 c. shortening (lard)
2
5
1
1

tsp. salt
1/2 T. water
tsp. vinegar
egg

Mix f!our, shortening and salt; rub to cornmeal
if necessary. Mix
water ~megar and egg in small bowl; add all at once to
flour m1xture. Stir with fork.
Roll out on floured surface. Divide into 4 parts and roll
out crusts.
conslst~ncy adding additional flour

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Joanne Simes

. 130-

MARTHA'S PIE CRUST

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Martha Stoxen

- 131 -

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PECAN PIE

2 slightly beaten eggs
1 c. sugar
1 c. light corn syrup
2 T. melted butter
1 tsp. vanilla

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Pinch of salt
1 c. pecan nut meats

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Combine all ingredients except nuts. Sprinkle nuts on
bottom of unbaked pie shell, then add filling. Bake in
moderate oven for 50 minutes. Other nuts may be used

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if desired.
Margaret Dix
Aunt Nat's recipe

FRENCH SILK PIE

1 graham cracker crust
1/2 lb. butter
1 c. sugar
2 tsp. vanilla
4 eggs
2 sq. melted chocolate (unsweetened)
Make crust; bake 6 to 8 minutes. Cool. Cream butter
until light yellow. Add sugar 1/4 at a time. Blend in
chocolate and vanilla. Beat at medium speed. Add 2
eggs, beat 5 minutes. Add 2 more eggs and beat 5 .
more minutes. Pour into shell and refrigerate. Top wtth
cream.
Betty (Stoxen) Peterson

Ii

- 132-

]
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NO-ROll CHERRY PIE
1/2 c. butter
1 T. sugar
1 c. flour
i can cherry pie filling
1 egg
1/2 c. sugar
1/4 c. flour
1/4 c. milk
In saucepan, melt butter with sugar over low heat, add 1
cup flour and stir until it forms a ball. Press into bottom
and sides of 9" pie pan; form an edge.
Pour in pie filling. For topping, beat egg with sugar;
blend in flour and milk until smooth. Spoon topping
over filling. Bake at 350 degrees for 50-60 minutes
until crust is golden brown.
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Susan Stoxen

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NEVER FAIL MERINGUE

2 T. sugar
1 T. cornstarch
1/2 c. water
3 egg whites
1/2 tsp. salt
6 T. sugar
Cook the 2 T. sugar, cornstarch and water until thick
and clear. Set aside to cool.
Beat the egg whites and salt until soft mounds form.
Add the 6 T. sugar gradually; beating after each
addition. Add to the cooled cornstarch mixture and
beat until meringue stands in stiff peaks.
Spread over pie or whatever, and bake.
Marge (Stoxen) Kruzan

- 133-

~~-~~-~

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NEVER FAIL PIE CRUST

SAWDUST PIE

i 1/2 c. flour
1/2 tsp. salt
2/3 c. shortening

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1 1/2 c. coconut
1 1/2 c. graham cracker crumbs
1 1/2 c. chopped pecans
1 1/2 c. sugar
1 c. egg whites, unbeaten
1 unbaked pie crust

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Combine coconut, graham cracker crumbs, pecan and
sugar. Mix with the egg whites. Pour mixture into the
pie shell.
Bake at 350 degrees for 35 minutes.

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Helen (Pete) Stoxen

STRAWBERRY CREAM PIE

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9" pastry shell cooked and cooled
1/3 c. flour
1/2 c. sugar
2 cups milk
3 small egg yolks
1/2 tsp. vanilla
1 T. butter
1 1/2 c. strawberries

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Blend flour and sugar in saucepan. Slowly stir in milk
until smooth. Add the rest of the milk. Cook over
medium heat and stirring the whole time until it boils
and thickens. Stir 1/2 cup of hot mixture into well
beaten egg yolks. Put back into the saucepan and stir
and cook for 2 minutes. Remove from heat and stir in
vanilla and butter. Pour 1/2 of mixture into the pie shell.
Then add strawberries. Pour the remaining mixture on
top. Cool and serve.

4I

Blend flour, salt and shortening with pastry blender.
1/3 c. flour
1/4 c. cold water

In separate bowl, combine flour and water. Mix well.
Then add to shortening mixture. Stir with fork until all
mixed. Divide dough into two parts. Roll out on floured
board. Bake at 400 for 12 - 15 minutes.
Marie (Stoxen) Weis

PECAN PIE

3 eggs
2/3 c. sugar
1 c. dark corn syrup
2 c. pecan halves
5 1/2 T. butter, melted, cooled
1/3 tsp. salt
2 tsp. vanilla
1 9-inch unbaked pie shell

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Beat eggs until foamy. Add remaining ingredients
except for 1he nuts and pie shell. Beat until well
blended. Stir in nuts. Pour into pie shell. Bake in
preheated 375 degree oven until set. About 40 to 50
min~tes. Check closely toward end of baking time to
avo1d ~corching filling. If pie crust appears to be baking
too qu1ckly, place foil collar around rim. Remove foil for
last 10 minutes of baking. Serve at room temperature.
Marge (Stoxen) Kruzan

Nancy (Stoxen) Millhouse
=

134-

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- 135-

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RHUBARB CUSTARD PIE

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2 c. chopped rhubarb
i c. sugar
1/4 tsp. salt
3 eggs
2 T. ilour
1/2 c. milk
1 uncooked pie crust

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Mix iirst 3 ingredients together. Put in pie shell. Beat
eggs, flour and milk; pour over other mixture in pie shell.
Bake at 350 degrees for 45 minutes or until set. You
may leave open or cover with top pie crust.
Betty (Stoxen) Peterson

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CHESS PIE

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1 c. sugar
1/3 c. butter
2 egg yolks
1 tsp. vanilla
4 T. milk
1/2 c. chopped dates
1 c. nuts
2 egg whites
unbaked pie shell

-]

HUCKLEBERRY CHEESECAKE DESSERT
1/2 lb. graham crackers, crushed
3/4 c. melted margarine
2 T. sugar
2 T. powdered sugar
2 pkgs. Dream Whip
1 ( 8-oz.) pkg. Philadelpha Cream Cheese
1 to i 1/2 quarts huckleberries

·J Thicken the huckleberries as you would for pie and
sweeten. Set aside to cool. Mix melted margarine,
cracker crumbs and 2 T. sugar and form a crust
J graham
in a 13x9x2 pan. Bake for 8 minutes and cool. Combine

Cream together the sugar and butter. Add egg yolks,
milk, dates, nuts and vanilla. Fold in egg whites which
have been beaten. Pour into unbaked pie shell. Bake
at 350 degrees until knife comes out clean.
Virg (Williams) MacNider

]
]

powdered sugar and cream cheese; mix well. Mix
dream whip as directed on the package and add to
cream cheese mixture. Spread mixture over crust and
then pour cooled huckleberries over the top.
I

Roxanne (Allen) Thompson
taken from Trout Creek Montana Huckleberry Cook Book

- 137- 136-

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CHEESECAKE

PINEAPPLE CHEESECAKE

1 1/4 c. graham cracker crumbs
2 T. sugar
3 T. butter, melted
2 (a-oz.) pkgs. plus 1 ( 3-oz.) pkg cream cheese

crust:

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softened
1 c. sugar
1/4 tsp. vanilla
3 eggs
1 sm. can crushed pineapple, drained well
1 1/2 c. sour cream
1 T. sugar
Stir together graham cracker crumbs and 2 T. sugar.
Mix in butter thoroughly. Press mixture evenly in
bottom of 9-inch springform pan. Bake 10 minutes at

350 degrees. Cool.

1 c. graham cracker crumbs
1 tsp. cinnamon
1 T. sugar
1 T. melted butter

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Reduce oven temperature to 300 degrees. Beat cream
cheese in large mixer bowl. Gradually add 1 c. sugar,
beat until fluffy. Add vanilla. Beat in eggs one at a
time. Then stir in drained pineapple. Pour over crumb
mixture. Bake 1 hour or until center is firm. Cool to

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room temperature.

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Mix sour cream and 1 T. sugar. Spread evenly on top of
cake. Bake 10 minutes. Cool - then chill at least 3
hours before removing from pan. Serves 12.
Marie (Stoxen) Weis

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Mix together and press into 9-inch springform pan.
Chill.
Filling:

40 oz. softened cream cheese
(this is 5 large packages}
1 3/4 c. sugar
3 T. flour

5 whole eggs
2 egg yolks
3/4 c. milk or cream
1 T. vanilla

Beat cream cheese, sugar and flour. Beat real welL
Add eggs and yolks one at a time, beating after each
addition. Stir in milk and vanilla. Pour over chilled
crust. Bake at 475 degrees for 10 minutes. Lower
temperture to 200 degre.es ad bake for one hour longer.
Leave cake in oven until cool. Over nite is fine. Then
refrigerate before attempting to remove the pan.
Raspberry Glaze:

10 oz. pkg. thawed berries
1 T. (heaping) corn starch
Drain the berries. Dissolve cornstarch in the cool berry
juice. Cook until thick, stirring often. Stir in berries and
heat a couple more minutes. Cool before spreading on
cheesecake.
Marge (Stoxen) Kruzan

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~-]
- 138-

&:·~-~--'-

- 139-

/22

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4-LAVER LEMON TORTE
Crust:

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1 c. flour
1/2 c. butter (1 stick)
1/2 c. finely chopped pecans

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Mix all together with your fingers until crumbly. Pat in a
9x13 lightly greased pan. Bake at 375 degrees for i5
minutes, or until lightly brown. Cool.

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Filling:

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1

8 oz. cream cheese (softened at room temperature)
8 oz. Cool Whip
1 c. powdered sugar

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ENGLISH TOFFEE DESSERT

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Soften cream cheese with mixer, then add sugar. Fold
in the Coal Whip and spread aver coaled crust.

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lemon Filling:

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2 small packages of Instant Lemon Pudding

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3c. milk

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Mix pudding and milk thoroughly. Beat well with mixer.
When it starts to thicken, pour over above. let set in
refrigerator for about an hour.
Top with a 16 oz. size carton of Cool Whip. Sprinkle with
finely chopped pecans. Refrigerate. Cut in squares
when ready to serve.
16 - 20 servings.

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Marge (Stoxen) Kruzan

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6 oz. vanilla wafers
1 c. chopped nuts
1/2 c. butter
1 c. powdered sugar
3 egg yolks, well beaten
1 tsp. vanilla
3 egg whites, stiffly beaten
1 c. cream, whipped
1 1/2 oz. bitter chocolate, melted
Crush vanilla wafers to make 1 1/2 cups. Combine the
crumbs, nuts and use 1/2 of the mixture to cover bottom
of 9x9 pan. Cream butter and powdered sugar until light
and fluffy. Add egg yolks, chocolate and vanilla and
mix thoroughly. Fold in egg whites. Pour mixture over
crumbs and spread remaining nut crumb mixture on top.
Store for several hours or over night in the refrigerator.
Top with whipped cream .

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Judy (Stoxen) von Seth

- 141 - 140-

/23

RICE PUDDING

APPLE CRISP
Topping:

1 c. flour
1/2 c. butter
1 c. brown sugar
1 tsp. cinnamon

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Mix together. Fill a 2 or 3 quart casserole with 5 cups of
apples.
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3 T. sugar
2 T. butter
2 T. lemon juice

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Sprinkle sugar over apples; dot with butter and cover
with topping.
Bake at 350 degrees for 40 minutes.
Mabel Stoxen

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Spread apples in greased 9x13 pan. Sprinkle apples
wi.th 1/4 c. sugar and 1 tsp. cinnamon. Mix flour, sugar,
baking powder, salt and beaten egg. Top apples and
drizzle melted oleo over all.
Bake 40 minutes at 350 degrees.
Frances M. Stoxen
given by Harriet Stoxen

Cook rice and milk in double boiler until rice is tender.
Add sugar and salt. Remove from stove and slowly
pour in eggs. Add vanilla. Place in buttered baking
dish. Sprinkle cinnamon over top.
Bake 30-40 minutes until set at 375 degrees. Use a 9x9
pan.
Efzora Stoxen

ROBERT REDFORD DESSERT

1 c. flour
1 c. nuts - chopped
1 stick margarine
.] 1 (8-oz.) cream cheese
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1/2 c. sugar
1 lg. Cool Whip
] 1 lg. instant chocolate pudding
3c.milk
1 candy bar (shaved)

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1 tsp. cinnamon
1 c. flour
1/2 tsp. salt
1 stick of oleo

1 qt. milk
Dash of salt
tsp. vanilla

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APPLE CRISP
10 sliced apples
1 1/4 c. sugar
1 tsp. baking powder
1 egg

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1/2 c. rice
3/4 c. sugar
5 well beaten eggs
Cinnamon

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Mix margarine, nuts, and flour together. Pat in 9x13
pan. Bake at 250 degrees for 15-20 minutes. Cool.
Combine room temperature cream cheese, sugar, and
1/2 the Cool Whip. Spread on crust. Blend pudding
and milk - pour/spread on cream cheese layer. Spread
remaining Cool Whip on top. Top with shaved candy
bar. Refrigerate several hours, preferably overnite.
Karen (Simes) Lalor

- 142-

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- 143-

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BAKED CHOCOLATE PUDDING

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2 T. melted butter
i tsp. vanilla
i/2 c. milk
112 c. nutmeats
1 c. water

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

Sift flour, salt, sugar, baking powder and cocoa
together. Combine butter, vanilla and milk and add to
dry ingredients. Add nut meats. Pour batter into a
buttered baking dish 5x9. Cover with cocoa mixture
consisting of 1/2 c. white sugar, 1/2 c. brown sugar and
6 tsp. cocoa. Pour the 1 c. water over all and bake in
moderate oven 350 degrees for 40 minutes.
Dena (Stoxen) Schacht

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1 c. flour
1/2 c. butter (1 stick)
1/2 c. finely chopped pecans

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Mix all together with your fingers until crumbly. Pat in
9x13 lightly greased pan. Bake at 375 degrees for 15
minutes, or until lightly brown. Cool.

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8 oz. cream cheese (softened at room temperature)

Filling:

8 oz. Cool Whip

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1 c. powder sugar

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Soften cream cheese with mixer, then add sugar. Fold
in the Cool Whip and spread over cooled crust.
(You can double all the above ingredients to make it
thicker; I usually do)

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Key lime filling:

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APPLE CRISP
4 c. sliced cooking apples
1/4 c. sugar
1 T. lemon juice
1/3 c. flour
1 c. uncooked rolled oats
1/2 c. brown sugar
1/2 tsp. salt
i tsp. cinnamon
1/3 c. melted butter

Crust:
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KEY LIME TORTE

! 8 egg yolks
2 (14 oz. cans) of Eagle Brand Sweetened Condensed
Milk
1 c. Key Lime juice (from Florida)

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Beat egg yolks and milk until yellow and thick. Add
Key-Lime juice. Beat well. Pour over cream cheese
mixture. Refrigerate. After about an hour top with a 16
oz. size carton of Cool Whip. Refrigerate over night.
Cut into squares and serve.

Place apples in a baking dish. Sprinkle with lemon juice ~
and sugar. Combine dry ingredients. Add melted butter
and crumble. Sprinkle over apples.
Bake 30 minutes at 375 degrees or until apples are

This is a Marge (Stoxen) Kruzan original!!!

done.
Pat Stoxen ~

- 144-

-145-

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SUET PLUM PUDDING

1 c. brown sugar
2 eggs
1/2 c. milk
1 1/2 c. flour or more
to make stiff dough
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

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1 tsp. cinnamon

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1/2 tsp cloves
1/2 tsp. allspice
3/4 c. suet (chopped)
1 c. dry bread crumbs
1 c. each raisins,
dates and nuts

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LITTLE CHOCOLATE POTS

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1 1/2 c. milk
2 c. chocolate chips
2 eggs
1/4 c. sugar
Pinch of salt

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Pour milk into heavy saucepan; heat to boiling.
Combine remaining ingredients in blender or food

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Mix and steam 3 hours.
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Sauce:
2 c. sugar
1/4 lb. butter

procedss ar ?onttainer. :, our in hhot Pmilk; .blen6d at lowd
spee 1 mmu e or unt1 smoot . our mto custar
cups; chill at least 2 hours before serving.
Garnish if desired with piped whipped cream; dust with
chopped nuts. Makes 6 servings.
Julie A (Kruzan) Epping

2 T. flour
2 tsp. vanilla

APPLE CRISP

Pinch of salt
Mix well (like pie crust). Add 2 1/2 c. hot water, a small
amount at a time, and cook until it thickens. If too thick
add a little more water.
Mabel Stoxen

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6 c. apples
1 tsp. cinnamon

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1 T. lemon juice

-t•. 1/2 c. corn syrup
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1/2 c. sugar
2/3 c. flour

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1/3 c. butter

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-146-

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Peel and core apples. Slice into an 8x8 pan. Sprinkle
with lemon juice and cinnamon. Then pour corn syrup
over apples. In a side bowl mix sugar, flour, salt and
then blend in butter with pastry fork. Spread over
apples.
Bake 45 to 60 minutes at 350 degrees. Serves 6.
Ferne Stoxen

- 147-

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APPLE SQUARES
Crust:
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. lard
2 beaten egg yolks
1 T. lemon juice
1/2 c. water

Filling:

5-6 tart apples (medium size)
1 1/2 c. sugar
1 tsp. cinnamon
1 T. flour
2 T. butter

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Cut flour, baking powder, salt and lard as pie crust. Mix
yolks, lemon juice and water then blend lightly with
dough. Divide dough into 2 balls. Roll dough to fit the
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bottom of cookie sheet. Mix filling ingredients except
for butter. Pour filling into crust and dot with butter.
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Roll remaining dough and fit over the top. Seal edges
and prick top.
Ice with powdered sugar frosting drizzled over top and
cut into slices. Bake 1 hour at 375 degrees.

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Edna Stoxen • ·
given by Mary Beth Lois

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.- 148-

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CHERRY "COOKIN"
2/3 to 1 c. sugar
1 T. cornstarch
1 c. boiling water
3 c. fruit w/juice
1/2 T. butter
1/2 tsp. cinnamon

For Dough:

1 c. flour
1 T. sugar
1 1/2 tsp. baking powder
1 tsp. salt
3 T. shortening
1/2 c. milk

Mix sugar, cornstarch, and boiling water in large
saucepan. Bring to boil for 1 minute, stirring constantly.
Then add fruit. Pour into 1Ox6x2 baking dish. Dot with

buttetrhand cinnamon. bMk~ke smaldl shortcdake : siftc .
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oge er our, sugar, a mg pow er an sat.
fine with pastry blender the shortening. Stir in milk to
make dough soft. Drop by spoonfuls onto fruit. Bake at
400 degrees for 30 minutes.

Bernice Simes

CINNAMON GRAHAM CRACKERS
Graham crackers
1 c. butter
1/2 c. white cane sugar
1 tsp. cinnamon
Line jelly roll pan (about 10 x 13) with foil. Lay crackers
on foil to cover. Melt butter and sugar together. Bring
to a boil and boil 2 minutes. Remove from heat and
pour over crackers. Make sure each one is covered.
Bake at 350 degrees for 15 minutes. They burn very
easy so watch carefully. Better to bake at 275 degrees
for about 12 minutes. Break crackers up.
Betty Peterson

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- 149-

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FRENCH SILK CHOCOLATE PIE
3/4 c. softened butter
1 c. sugar
2 sqs. melted, cooled
unsweetened chocolate

BUTTERHORNS

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4 c. flour
1/2 tsp. salt
, 1 oz. yeast
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3 beaten egg yolks
1/2 c. sour cream
1 tsp. vanilla

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1 i/2 tsp. vanilla
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3 eggs
Baked 9 or 10 inch pie shelf-

Cream the butter and sugar. Blend in the chocolate
and vanilla. Add the eggs, one at at time. Beat for 5
minutes after adding each one. Pour into cooled crust.
Refrigerate overnite. Top with whipped cream.
This is the closest to Bakers' Square French Silk Pie
that I have ever tasted. Real rich and good!!

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Blend first 4 ingredients as for pie. Mix the next 3
ingredients and add to flour mixture. Blend well. Divide
into 6 parts. Roll each part in circle about 9-inches in
J diameter. Spread well with powdered sugar. Cut into a
wedges (like pie). Put 1 tsp. filling on each wedge and
]._ roll.
Bake on ungreased cookie sheet at 400 degrees for
15-20 minutes.

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Marge (Stoxen) Kruzan

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lAURA'S BROWNIE PUDDING

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

1/2 c. milk
1 tsp. vanilla
2 tsp. melted shortening
1/2 c. chopped nuts

J Filling: 3 egg whites beaten stiff, gradually beat in I cup
sugar and 1 tsp. vanilla. Add nutmeats.

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Mix all of the above together until smooth and spread in
a axa pan, ungreased.
Make topping of:

3/4 c. brown sugar
1/2 cup cocoa

Sprinkle over the entire batter.
Pour 1 3/4 cup hot water over the entire batter.
Bake at 350 degrees for 40-45 minutes. Serve with
whipped cream.

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Laura Williams __ ,_ J ___

- 150-

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Edna Stoxen
given by Joyce (Stoxen) Pitts

- 151 -

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BLUEBERRY BUCKLE
3/4 c. sugar
1/4 c. soft shortening
1/2 tsp. salt
2 tsp. baking powder

1 egg
1/2 c. milk
2 c. flour
2 c. drained blueberries

Mix together the sugar, egg and shortening. Stir in
milk. Sift together salt, flour, and baking powder. Add
to first mixture. Blend in blueberries. Put into a square
baking pan.

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Top with crumb mixture:

1/2 c. sugar
1/3 c. sifted flour
1/2 tsp. cinnamon
1/4 c. soft butter

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Spread over mixture in pan.
Bake at 350 degrees for 45-50 minutes.

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Virg (Wtlfiams) MacNider '·

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Cookies
1. Bar Cookies
2. Others

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-152-

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TOFFEE SQUARES

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1 c. butter

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1 c. brown sugar, packed
1 egg yolk
1 tsp. vanilla
1/4 tsp. salt
2 c. sifted flour
1/2 lb. sweet chocolate, melted
1/2 c. chopped nuts
Cream butter; add sugar gradually. Blend in egg yolk,
vanilla, salt and flour. Spread into greased 10x15x1
inch pan. Bake at 350 degrees for 20 minutes. Spread
while hot with melted chocolate; sprinkle with chopped
nuts. Cool; cut into small squares.
Make 6 dozen.
Julie A. (Kruzan) Epping

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- 153-

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6 eggs
1 1/2 c. melted margarine
3 tsp. vanilla
1 i /2 c. flour
3 c. sugar
6 sqs. melted chocolate
1/2 tsp. salt
Chopped nuts if desired
Melt chocolate and margarine: let cool. Beat eggs, add
sugar and beat again. Add melted chocolate and
margarine. Add vanilla and salt. Add flour and nuts.
Mix until smooth . Bake on large cookie sheet. Bake 12
- 15 minutes at 350 degrees. (Use large cookie sheet
with sides.)
Julie A. (Kruzan) Epping

FROSTED CREAMS

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CHEWY WALNUT SQUARES

1 egg (beaten)
1 c. packed brown sugar
1 tsp. vanilla
1/2 c. all-purpose flour
1/4 tsp. baking. soda
1/4 tsp. salt
1 c. coarsely chopped walnuts

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Stir together egg, brown sugar and vanilla. Quic~ly mix "'
in the flour, soda and salt. Add walnuts. Spread m
greased 8" square pan and bake at 350 degrees far 12

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- 18 minutes.
cookies should be soft in center when taken from oven.
Cool in pan. Make 16 - 2" squares.

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Mattie (Doug) Pitts

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- i 54-

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BROWNIES

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1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1 egg
2/3 c. sour cream

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

Cream shortening and sugar. Add molasses and egg.
Sift flour, soda, cinnamon, cloves and salt together.
Add sifted dry ingredients alternately with 2/3 c. sour
cream. Spread evenly in greased, floured pan 9x 13.
Frost with powdered sugar frosting.
Bake 25 to 30 minutes at 350 degrees.
Edna Stoxen
from Joyce Pitts

GERMAN CHOCOLATE BARS
German Chocolate Cake mix (box)
50 vanilla carmels (14 oz. size)
2/3 c. Sego milk
3/4 c. melted butter or oleo
1 c. chocolate chips
Combine 1/3 c. Sego milk and carmels. Cook over low
heat until melted. Mix cake mix with other 1/3 c. Sego
milk. Add butter and nuts. Mix well. Press 1/2 dough in
greased 13x9 pan. Bake at 350 degrees for 6 minutes.
Sprinkle chocolate chips over baked portion of dough,
then carmel mixture. Top with remaining cake dough.
Bake 15 - 18 minutes at 350 degrees.
Suzie A/len

- 155-

/31

SPECIAL K'S BARS

DREAM BARS

Bring to a boil:
1 c. sugar
1 c. Karo Syrup

1/2 c. butter
1 c. flour
1/2 c. brown sugar

Other ingredients:
1 1/2 c. peanut butter
6 c. Special K cereal
6 oz. chocolate chips
6 oz. butterscotch chips

Mix to a crumbly mass and pat in a 9x13 pan. Bake 1o
minutes at 375 degrees.
Mix the following:
2 eggs
1 c. brown sugar
1 tsp. vanilla
2 T. flour

Pour boiled mixture over the peanut butter and Special
K and mix until well coated. Pour into greased 13x9
pan and press down. Melt both chips together and
spread over top of coated mixture.

1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. coconut
1/2 c. nut meats

Spread on baked mixture and return to oven for 20
minutes at 350 degrees. Cut in bars when cool.

Carol (Peterson) Seitz

Martha (Robert) Stoxen

PECAN TURTLE BARS

KEEBLERCLUBCRACKERBAR
Keebler club crackers
1/2 c. butter
1/4 c. milk
1/2 c. sugar
2/3 c. brown sugar
1 c. graham cracker crumbs

Frosting:

1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter

Butter pan (9x13) lightly. Line pan with Keebler club
crackers. Bring to a boil for 3 minutes stirring constantly
the butter, milk, sugars, and graham cracker crumbs.
Pour cooked filling over crackers. Top with another
layer of club crackers.
Melt the frosting ingredients together and spread over
crackers. Refrigerate until frosting is set, but no longer
or frosting will crack when cutting.

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Mrs. Charles Stoxen

- 156-

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2 c. flour
1 c. brown sugar, packed
1/2 c. butter
1 c. whole pecan halves
1/2 c. brown sugar, packed
2/3 c. butter
1 {12 oz.) pkg. milk chocolate bits
Mix flour, 1 c. brown sugar and 1/2 c. butter until
crumbly. Pat firmly into 9x13 pan. Sprinkle with pecan
halves. Combine 1/2 c. brown sugar and 2/3 c. butter;
heat to boiling. Boil 1/2 to 1 minute. Pour over crust.
Bake at 350 degrees for 18-20 minutes. Remove pan
from oven and sprinkle chocolate chips over the top.
Wait 3 minutes and spread the soft chips over the bars.
Cut into i 2 - 15 bars.
Susan Stoxen

- 157-

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

2 tsp.
2 tsp.
1 tsp.
1 tsp.

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PUMPKIN BARS
baking powder
cinnamon
salt
baking soda

Mix eggs, sugar, oil and pumpkin until fluffy. Stir
together flour, baking powder, cinnamon, salt and soda.
Add to pumpkin mixture and mix well. Spread in
greased 5x1 Ox1 inch pan. Cool.
Frosting:
1 (3 oz.) cream cheese, softened

1/2 c. soft butter
1 tsp. vanilla
2 c. powdered sugar

Cream cheese and butter together, stir in vanilla and
sugar. Beat well. Bake 25- 30 minutes at 350 degrees.

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Carol (Peterson) Seitz

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FRANGO MINT BARS

layer 1:
4 eggs, beaten
1 3/4 c. sugar
1 c. melted margarine or butter
1 tsp. vanilla
1 c. flour
4 sq. unsweetened chocolate, melted
1/2 c. chopped nuts
Melt butter and chocolate and set aside. Combine
beaten eggs and sugar. Bake 5 minutes. Add butter
chocolate, vanilla, flour and nuts. Pour into greased'
pan. Bake 18-20 minutes at 350 degrees.

layer 2:
4 T. melted butter
2T.milk
2 c. confectioners sugar
1/4 tsp. peppermint extract
Few drops green food coloring
Mix together to spreadable consistency, spread on
warm brownies. Put in refrigerator until hardened.

Layer 3:
3 sq. or onces of semi-sweet chocolate
3 T. melted butter.
Melt together. Cool slightly and spread on green layer.
Use a 13x9 pan.
· Carol {Peterson) Seitz
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- 158-

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- 159-

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SPANISH PEANUT BARS
1/2 c. oleo-melted in a i3x9 pan
18 graham crackers
1/2 c. flaked coconut
1 c. chocolate chips
1 c. butterscotch bits
1 c. spanish peanuts
1 can Bardon's Sweetened Condensed Milk
Crush graham crackers, mix with the oleo and pat
evenly in pan. Sprinkle flaked coconut, chocolate chips,
butterscotch bits and spanish peanuts over this.
Dribble condensed milk over milk.
Bake in 350 degree oven for 15-20 minutes. Cool
thoroughly and cut in bars.
Carolyn {Ted) Stoxen
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KOOKIE BRITTLE

1 tsp. salt

1 c. margarine, softened
1 tsp. vanilla
2 c. flour

i c. sugar
1 c. chocolate chips

1 c. chopped nuts (optional)
Preheat oven to 375 degrees. Grease a 15 1/2 x 10 1/2
x 1 inch jelly roll pan. Cream margarine. Add salt and
vanilla. Beat in sugar until light and fluffy. Add flour
and mix well. Stir in chocolate chips and nuts. Pat
dough into the prepared pan. Bake 25 minutes or until
lightly browned at edges. Cool in pan on a wire rack.
Turn out onto waxed paper and break with hands into
pieces of desired size. Quick, easy and delicious.

GLAZED LEMON SQUARES
1 c. flour
1/4 c. powdered sugar
1/8 tsp. salt
1/2 c. butter
Combine flour, sugar and salt in a bowl. Cut in the
butter until it looks like coarse crumbs. Press into a
greased Sxi 2 pan. Bake at 325 degrees for 15 minutes.
While baking mix the following together:

1 1/2 c. granulated sugar
3/4 tsp. baking powder
3 eggs
3 T. flour
1/4 tsp. salt
3 T. lemon juice
P~ur over the baked layer. Bake at 325 degrees for 25
mmutes longer. Set aside to cool.
When cool, frost with the following:

3/4 c. powder sugar
1 1/2 T. melted butter
1 1/2 T. lemon juice
Mix all together until smooth and frost the baked
cookies. You can use fresh lemon juice or the canned.
Marge (Stoxen) Kruzan

Ruth Ann {George) Simes

- 160-

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161 -

---,
BUTTERMILK BARS
1 1/4 c. sugar
3/4 c. brown sugar
2 c. sifted flour
1/2 c. butter
1 c. chopped walnuts
1 egg, well beaten
3/4 tsp. salt
3/4 tsp. cinnamon
1 tsp. baking soda
1 c. buttermilk

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Mix sugars and flour. Cut in butter as for pie crust.
Combine 2 cups of this mixture with nuts. Press in
bottom of 13x9 pan. Beat remaining ingredients until
smooth. Stir in remaining crumb mixture. Spead over
first layer.
Bake 35 minutes at 350 degrees. Makes 24 - 30 bars.
Lynda Stoxen

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BARS
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1/2 c. melted butter
16 crushed graham crackers
1/2 c. coconut (optional)
1 c. (6 oz.) chocolate chips
1 c. (6 oz.) butterscotch chips
1 c. Spanish dry peanuts

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Mix above ingredients. Drizzle 1 can Bordons
Sweetened Condensed milk over top.
Bake 15 to 20 minutes in 9 x 13 pan at 350 degrees.
Peg Dix

- 162-

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CHOCOLATE DROP COOKIES

1/2 c. margarine (or shortening of choice)
1 c. sugar
1 egg
1 tsp. vanilla
2 sqs. chocolate melted (i use redi-blend)
2 c. flour
1/2 tsp. soda
1/4 tsp. salt
3/4 c. milk
Cream shortening, sugar and vanilla. Add egg, beating
well. Sift flour, salt and soda and add to creamed
mixture alternatingly with milk. Stir to smooth batter
and add chocolate. Mix well. Drop from teaspoon on to
cookie sheet and bake in 350 degree oven until done.
I don't sift flour as what I buy say it doesn't need it. I
use Gold Medal but I think all standard brands are alike.
Use powdered sugar for icing.
Jessie Darwin,
as she wrote it for Eunice Cherven

- 163-

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OATMEAL CRISPIES

1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs, well beaten
1 tsp. vanilla
3 c. uncooked oatmeal
1 1/2 c. flour
1 tsp. soda
1 tsp. salt

SOUR CREAM COOKIES
1 c. margarine

3 eggs
i tsp. vanilla
2 tsp. cream of tartar
2 c. sugar

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1 c. sour cream
. J 1 tsp. soda
5 to 6 c. flour
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Cream together butter, brown sugar and white sugar;
add eggs and vanilla, blending well. Sift together flour,
soda and salt; add to egg and sugar mixture. Add
oatmeal and mix well.
Roll dough into long rolls; chill. Slice and place on an
ungreased cookie sheet, bake at 350 degrees for about
10 minutes. Makes 4 dozen cookies.

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*" This was a favorite of my mother's.
Ruth Ann (George) Simes

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WHITE COOKIES

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Mabel Stoxen

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CHOCOLATE STAR COOKIES

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1 c. peanut butter
1 c. sugar
1 egg

Mix together and chill before rolling out. Cut in large
circles and bake at 375 degrees for about 15 minutes.
Makes 4 dozen large cookies.

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Beat and beat:

1 c. white sugar

1 c. powdered sugar
1 c. oleo

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1 2
4 c.+ 4 T.
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1 c. cooking oil

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Chocolate stars

Add

Mix peanut butter, sugar and egg well and form into 1
inch balls. Place on ungreased cookie sheet. Press
chocolate star candy on top. Bake for 5 minutes at 325
to 350 degrees. Cool and remove from pan.

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Betty Peterson

- 164-

flour
tsp. soda
1 tsp. salt
1 tsp. cream of tartar

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eggs and beat again.

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Mix all ingredients and bake in an ungreased pan at
3501degrees until light brown. Bake 20 minutes. Makes
5 dozen cookies.
Hazel Andriesen
=

165-

PEANUT BUTTER COOKIES

VANILLA WAFERS

1 c. butter
1 1/2 c. sugar
2 eggs
3 c. flour

3 tsp. baking powder
1 T. milk
2 tsp. vanilla

Mix dough as for cookies. Chill. Roll very thin. Sprinkle
with sugar.
Bake until lightly browned in a 400 degree oven.
••Mom used margarine instead of butter.
Mrs. Charles Stoxen
from Alma (Ray) Stoxen

1 c. white sugar
1 c. brown sugar
1 c. butter (1/2 lb.)
2 eggs
1 c. vegetable shortening

1 c. peanut butter
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
3 c. flour

Mix together sugars, shortenings, vanilla, eggs and
peanut butter. Mix well. Add flour, soda and salt. Make
rolls about 2 inches thick and place in refrigerator until
ready to use. Cut and place on ungreased cookie
sheet. Crisscross top with fork dipped in sugar. Bake in
hot oven for 10 minutes.
Mabel Stoxen

SUGAR COOKIES
FROSTED CREAM COOKIES

Combine and set aside:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Remaining ingredients:
2/3 c. shortening or butter
2/3 c. granulated sugar
2 eggs
1 tsp. vanilla

.1·

Cream shortening or butter, add sugar until light and
fluffy. Add unbeaten eggs, one at a time and beat
thoroughly. Add vanilla and flour and beat well.
Refrigerate until cold. Divide dough in half - roll, cut
and decorate.
Bake 10 - 12 minutes at 375 degrees. Makes 2 1/2
dozen cookies.

1 c. sugar
1 c. shortening
1 c. molasses
1/2 c. cold water
1 egg
Pinch of salt
1 tsp. each ginger and cinnamon
1 tsp. vanilla
2 tsp. soda
2 1/2 c. flour (or enough to make a stiff dough)
Cream shortening and sugar, add molasses, cold water
and egg; mix. Mix together dry ingredients and add to
creamed mixture to make a stiff dough. Roll quite thick
and cut with cookie cutter. Bake and frost. Bake 10 - 12
minutes at 350 degrees .
Frances M. Stoxen
donated by Elzora Stoxen

Carol (Peterson) Seitz

- 166-

- 167-

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JEANNETTS (IT AUAN COOKIES)
6 eggs
1/4 c. oil
4 1/2 c. 1\our
6 tsp. baking powder

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1/2 tsp. salt
1/2 c. sugar
1/4 c. butter
1/2 tsp. oil of anise

Beat eggs for about i 0 minutes. Mix sugar, oil and
butter. Add to eggs and beat a few minutes more. Add
baking powder and salt to flour and sift. Add anise to
egg mixture and add the dry ingredients by hand.
Place on floured surface. Knead until smooth. Cut a
piece of dough and roll until it is a 1/2 inch in diameter,
then cut into 5 inch long strips, tie in a loose knot.
Place on a lightly greased cookie sheet and bake at
350 degrees tor 15 to 20 minutes. Cool. Make a thin
butter frosting, add food coloring, dip cookies in and

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place on wax paper to dry.
Sandy (Stoxen) tnfusino

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OATMEAL DEUGHTS
2 c. brown sugar
1 c. butter or other shortening
3 eggs
3 c. quick cooking oatmeal
'i 2/3 c. sifted flour

CRISP COOKIES

1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt
1 c. nut meats

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Mix well:
1/2 c. oleo
1/2 c. salad oil
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla
Sift and add:
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. cream of tartar

Add last:
1/2 c. raw oatmeal
1/2 c. rice krispies
1/2 c. coconut
About 1 cup of chocolate chips, nuts or raisins
Drop by spoon on greased cookie sheet
.
Bake 10 minutes at 350 degrees.
Betty (Stoxen) Peterson

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Cream eggs, sugar, shortening and vanilla. Add
oatmeal to sifted dry ingredients and blend well into
first mixture. Drop by teaspoon and press with buttered
bottom of tumbler which has been dipped in sugar;
Bake 10 - i 5 minutes at 375 degrees. Makes 5 dozen.
Josephine Weaver
given by Lucie (Les) weaver

- i68-

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AMISH COOKIES

SUGAR COOKIES

2 eggs (beat well) and set aside

2 tsp. baking powder
I 1/2 c. sugar
i c. shortening (she used Crisco) 1/2 tsp. salt
3 eggs
4 c. flour
i c. sour cream
i tsp. vanilla
1 tsp. soda
i tsp. nutmeg

Mix together:
1 c. butter
1 c. oil
1 c. sugar
1 c. powder sugar
i tsp. vanilla

Cream shortening and sugar. Add eggs one at a time
and beat well. Stir soda into sour cream and add to
creamed mixture. Sift dry ingredients together and add
to creamed mixture in 3 or 4 parts. Chill dough for
easier handling. Roll on floured surfce. Cut with large
cutter (she always used the top from an old percolator
so cookies were about 4" in diameter) and sprinkle tops

. Add beaten eggs- Mix together and add to above·
4 1/2 c. flour
·
1 tsp. cream of tartar
1 tsp. soda
Chill dough, roll in balls. Press with fork dipped ·n
sugar.
I
Bake 10 minutes or until lightly brown in 350 degree
oven.

with sugar.
Bake 10 minutes at 375 degrees. Makes about 2
dozen.
Alma Stoxen
given by Eunice Cherven

Betty Peterson

PEANUT BLOSSOMS
SUGAR COOKIES

1/2 c. peanut butter

1 3/4 c. flour
i tsp. baking soda
1/2 tsp. salt
1/2 c. granulated sugar
1/2 c. light brown sugar
1/2 c. shortening

I egg
2 T. milk
1 tsp. vanilla
48 chocolate kisses

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Stir flour, baking soda and salt together.

Add
remaining ingredients except the kisses. Mix at medium
speed. Chill for 30 minutes. Roll in 1 inch balls- roll in
sugar and place on ungreased cookie sheet. Bake
about 12 minutes at 375 degrees. Remove from oven
and immediately place a kiss on each cookie - press
down slightly.
Heather VandeSande
D

170

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1 lb. butter
1 tsp. vanilla

5 c. flour
2 1/2 c. sugar
3 eggs
1 tsp. soda
Mix ~II together. Roll out on floured board and cut with
cookte cutter. Sprinkle with sugar before baking Can
be frosted.
·
Bake. 12 - 15 minutes at 350 degrees. Makes 72
cook1es.
Elzora Stoxen

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- 171 -

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MOLASSES DROP COOKIES

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1
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1/2 c. butter
1 c. sugar
'1 egg
1 c. molasses
4 c. sifted flour
1/2 tsp. salt

1 tsp. nutmeg
i tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1 c. hot water
2 tsp. baking soda

Cream butter and gradually beat in the sugar. Add the
egg and beat well. Add molasses and beat again. Sift
the flour, salt and spices together and add to the tirsi
mixture alternately with the hot water in which the soda
has been dissolved. Cover the dough and chill, then
drop by teaspoonfuls on an oiled cookie sheet.
Bake 8 - 10 minutes at 375 degrees. Makes 5 dozen
cookies.

Alma Stoxen
donated by Joan (Ray) Stoxen

SUGAR COOKIES

1 1/2 c. sifted powdered sugar 1/2 tsp. almond flavoring
1 c. butter or margarine
2 1/2 c. flour
1 egg
1 tsp. soda
1 tsp. vanilla
1 tsp. cream of tartar

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Heat oven to 375 degrees {quick mod.). Mix sugar,
butter, egg and flavorings. Stir dry ingredients
together; blend into butter mixture in two parts, working
in the last addition by hand until dough holds together.
Divide dough in half and roll 3/16th inch thick on lightly
floured cloth covered board. Cut in desired shapes with
cookie cutter. Place on lightly greased baking sheet.
Bake 7 to 8 minutes or until golden. Frost with icing or

PEANUT BUTTER COOKIES

1 c. brown sugar
1 c. white sugar
1 c. shortening
2 eggs
1/4 tsp. salt

1 i /2 c. flour sifted with
2 tsp. soda
1/2 c. peanut butter
2 c. oatmeal
1 c. cornflakes

Mix ingredie~ts in order given. Drop by teaspoons onto
gr~ased bakmg sheet. Bake at 350 degrees for 8 - 1 0
mmutes.
Nancy (Stoxen) Millhouse

CHOCOlATE DROP COOKIES

sugar
margarine
egg
flour
tsp. salt
tsp. baking soda
3/4 milk
2 pkg. pre-melted unsweetened chocolate

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Mix sugar, margarine, and egg together until smooth
Add half of the flour and other dry ingredients and
. h~lf of the milk. Mix. Add the other half of the flour and

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']·. ~;lk and mix until smooth. Stir in chocolate.
op ne teaspoon of batter on cookie sheet and bake
ten mmutes at 350.
] Frost when cool with white powdered sugar frosting.

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"Grandma .Simes'; was so wei! known for these cookies that they
were mentioned by the minister at her Memorial Funeral Service.

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sugar.
Mabel Stoxen

-172I'

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- 173.

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SNICKER DOODLES COOKIES
1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour

2 tsp. cream of tartar
1 tsp. baking soda
i /4 tsp. salt
2 T. sugar
2 T. cinnamon

Mix butter, 1 1/2 c. sugar, shortening and eggs. Blend
in flour, cream of tartar, soda and salt. Mix 2 T. sugar
and 2 T. cinnamon in bowl. Rolf dough in ball and then
in sugar-cinnamon.
Bake 8 - 10 minutes at 400 degrees.
Nancy (Stoxen} Mi!lhouse

COCOA DROP COOKIES

i /2 c. soft shortening
1 c. sugar
i egg
3/4 c. buttermilk or sour milk
i tsp. vanilla
1 3/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. cocoa

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Mix thoroughly, shortening, sugar, egg. Stir in
buttemilk or sour milk and vanilla. Stir together and stir
in flour, soda, salt and cocoa. Chill dough at least 1
hour. Drop by tsp. full about 2" apart on lightly greased
baking sheet. Frost cooled cookies.
Bake 8- 10 minutes at 400 degrees.
Dawn (Allen) Mackey

- 174-

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GIANT OATMEAL COOKIES
2 c. unsalted butter
2 c. sugar
2 c. dark brown sugar,
firmly packed
4 eggs
1 T. vanilla
3 c. flour

4 tsp. cinnamon
2 tsp. ground allspice
2 tsp ground cloves
1 tsp. ground ginger
1 tsp. baking soda
1 tsp. salt
6 c. quick cooking oatmeal

Cream butter, sugar and brown sugar until light and
fluffy. Beat in eggs and vanilla. Stir together flour,
cinnamon, allspice, cloves, ginger, baking soda and
salt Add to the butter mixture. Stir oats into the batter.
Let dough set at room temperature for 2 hours.
Drop about 1/4 cup of dough per cookie onto lightly
greased cookie sheets. Flatten cookie slightly with
back of spoon.
Bake 10 minutes at 375 degrees. Makes 4 doz. large
cookies.
Marge (Stoxen) Kruzan

KIBBLES AND BITS
1 c. chocolate chips
1 c. peanut butter
1 stick oleo
1 box Crispix cereal
2 c. powdered sugar
Melt chocolate chips, peanut butter and oleo. Pour
over cereal, mix well. Dump 2 cups powdered sugar in
a big brown grocery bag, add chocolate coated cereal
mixture and shake. Pour into bowl and let dry. Store in
tightly covered container.
Judy VandeSande

- 175-

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MOLASSES COOKIES
1 c. shortening

1 c. molasses
2 eggs
1 tsp. cloves
1 tsp. ginger

5 c. flour
2 T. soda,( one in milk and 1 in molasses)
1 c. sugar
1 c. sour milk
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
Add soda to the milk and molasses. Cream shortening,
add sugar and eggs. Add rest of the ingredients and
blend. Chill over night. Roll out and cut in large circles.
Bake at 375 degrees for 5 to 10 minutes. Frost when
cooL Makes a large batch.
Ruth Ann (George) Simes
recipe is from my mother, Jessie Judson

CHOCOlATE DROP COOKIES
1/2 c. Crisco
1 c. brown sugar
1 egg
2 oz. melted chocolate
1 1/2 c. sifted flour

1/2 tsp. salt
1/2 tsp. soda
1/2 c. sour milk
1/2 c. nuts

Blend Crisco, brown sugar and egg. Add melted
chocolate to mixture. Add dry ingredients alternating
with milk. Stir in nuts. Drop by tsp. unto greased cookie
sheet.
Bake for 12 - 15 minutes at 375 degrees.
- 176-

Ferne Stoxen

Candies

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CHOCOLATE fUDGE
i /2. c. butter or margarine
1 tall can evaporated milk
2. ibs. granulated sugar (4 cups)
1/2 lb. marshmallows (32.) (4 1/2. c.
min. marshmallows)
2. oz. (squares) unsweetened chocolate
2 to 6 oz. packages semi-sweet chocolate pieces
13 oz. sweet milk chocolate
1 T. vanilla
2 c. chopped nuts (1/2. lb.)
Combine butter or margarine, evaporated milk, and
sugar in a large, heavy saucepan or Dutch oven. Stir
over medium heat until sugar is dissolved. Bring to boil,
cover. Boil 5 minutes. Turn off heat. Add
marshmallows; stir until dissolved. Add the three kinds
of chocolate, one at a time, stirring after each addition
until completely melted. Add vanilla and nuts; blend.
Pour into lightly greased 1Ox15 inch pan Uelly roll pan)
and let stand until firm before cutting into squares.

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Marge (Stoxen) Kruzan

- 177-

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GRANNY'S POPCORN BALLS

PEANUT BRITTLE

2 c. sugar
1 c. brown sugar
i /2 c. light corn syrup
'\/2 c. water

i c. white sugar

1/4 c. butter

1 c. brown sugar

1/8 tsp. salt
1/8 tsp. soda
1 1/4 c. nuts

1 c. dark syrup (Karo)

2 T. butter
Cook on medium-high for 10-15 minutes until hard in
cold water or hard crack on candy thermometer. Salt
popcorn after popping. About 1 1/2 c. popcorn
un-popped. Pour caramel slowly over popped corn in a
large pan. Stir-pour-stir-pour. Quickly shape into balls.
In between, rinse hands under cold water.
Makes about 15 or 20 medium size balls.

Combine first (4) ingredients in saucepa~. Cook at
medium high heat until hard crack stage ts reached. ~o
not Stir. Turn to oft and add butter, salt.and s~da. Stir
only to blend. Mix in nuts and turn out Immediately on
·
a 24 x 18 inch pan.
Betty (Stoxen) Peterson

Mary Ann (Stanley) Allen

HOMEMADE CRACKERJACK

Source of recipe:
Ruth (Stoxen) Allen

2 c. brown sugar (packed)
MICROWAVE CARAMEL CORN

1 c. (2 sticks) oleo
1 c. light corn syrup
1 c. peanuts
i/2 tsp. baking soda
1 tsp. vanilla
2 gallons popped popcorn

1 c. brown sugar (packed)
1/4 c. white Karo syrup
1/2 c. margarine
1 tsp. salt

In a saucepan combine sugar, oleo, corn syrup and
.
peanuts; bring to a boil five minutes. R~m~ve from heat,
stir in soda and salt and vanilla. Pour hqutd over
popcorn in bowl and mix well.
Turn out onto a large baking pan. Bake at 250 for an
hour, stirring every fifteen minutes. r:ansfer.to wax
paper to cool. Store in air tight contatner. Will keep

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several weeks.
Betty (Stoxen) Peterson

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178-

Put popcorn in paper sack. Bring ingredients to boil for
2 minutes. (Helpful to stir just before boiling and during
boiling.) Remove, add 1/2 tsp. baking soda, (use wire
whip to blend before and after adding soda.) Pour over
popcorn. Shake. Microwave on high "1 1/2 minutes.
Shake. Microwave again for 1 1/2 minutes. Empty onto
flat surface and let cool.
Serves 4 quarts of popped popcorn.
Dawn (Allen) Mackey

- 179-

--~-·-·
1 c. white sugar
1 c. dark corn syrup

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Cook on top of the stove, in a large heavy pan until 290
degrees (about a half hour.)
Take off the heat and add 1 T. of baking soda. Stir until
soda is mixed in.
Put on two cookie sheets. Do not spread, just drop.
Bake for a half hour at 250 degrees. Cookie sheets
should be greased.
When cold, break apart, and dip in melted sweet chunk
chocolate. You will have odd shaped pieces.
1 melted the chocolate in a double boiler and kept it
warm, over hot water, while dipping. Easier to work
with.
Makes lots and is real good
You MUST use a thermometer.
1 have never had a problem but some people that have
used this recipe had it "flop" on them.

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Marge (Stoxen) Kruzan

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BUTTERSCOTCH CANDY
2 (12 oz.) pkgs. of butterscotch chips
2 large cans chow main noodles
1 can salted nuts
Melt chips and remove from burner. Stir in noodles. Stir
in nuts. Drop in clusters on wax paper.
Makes 50 or so clusters - depending on size.
Phyllis Wiflburn
(Clayton Andrisen)

- 180-

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ANGEL FOOD CANDY

FUDGE

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3 1/2 c. sugar
2 T. cocoa
2 sm. cans evaporated milk
1 c. nuts
1 pkg. (12 oz.) chocolate chips
4 to 6 T. butter
Dash of salt
Dash of vanilla
Boil the sugar, cocoa and milk for 5 minutes, stirring
constantly. Remove from the heat. Add nuts, chips,
butter, salt and vanilla. Put into a buttered 9x13 pan.
Cool. Store in a cool place.
Sally (Stoxen) Ludwig

NUTTY CARAMEl CLUSTERS

25 vanilla caramels
1 T. water
1 c. sliced blanched almonds
1/2 c. cocktail peanuts
1/2 c. pecan halves
1/2 c. semisweet chocolate pieces
In a mixing bowl micro-cook caramels and water on 50
(medium) for 3 minutes or until smooth, stirring after 1
minute, and then every 30 seconds. Stir in nuts.
Drop by tsp. onto buttered baking sheet or waxed
paper. In a 1 cup glass measure heat chocolate pieces,
uncovered on high until shiny. (30-60 seconds)
Stir until smooth. Drizzle chocolate over each cluster.
Let stand until firm.
Makes 1 pound.
Julie A. (Kruzan) Epping
- 181 -

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HOLIDAY CHOICE

FROSTED PECANS

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3 c. white sugar
1 1/2 c. half & half
1 c. white syrup
i tsp. vanilla

1 lb. pecans

2 egg whites
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1 c. light brown sugar
i/4 lb. butter
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tsp. salt
Melt butter in 9x13 pan. Beat egg white very stiff and
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salt and sugar gradually. When mixture is smooth
pecans. Mix thoroughly. Drop mixture in melted
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butter. Bake 1 hour at 300 degrees. Stir every 1o
'4

Make a double batch of this syrup mixture for the
following.
Boil until it forms a soft ball in water. Let stand for 5
minutes. Add vanilla. Beat until it starts to thicken and
add the following:

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minutes. May need longer time.

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1/2 lb. walnuts, cut in half
1/2 lb. Brazil nuts, cut in thirds
1/2 lb. almonds, cut
1/2 c. candied cherries, cut in half
1/2 lb. candied pinapple, cut in small pieces

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Mix this together, well, before adding to the syrup. Put

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into a buttered pan.

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Martha (Robert) Stoxen

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SCRABBLE SQUARES
2 pkgs. (6 oz. each} chocolate chips
2 T. vegetable shortening
2 c. broken pretzel sticks
3 c. miniature marshmallows

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Martha Stoxen

TOFU FUDGE

1 tsp. vanilla
1/3 c. cocoa
2
oil or melted butter
c. mashed tofu
unprocessed bran
2/3 c. sugar
1/2 tsp. baking powder
i/4 tsp. salt
1/3 c. flour

Combine vanilla, cocoa, oil, and tofu in a food
processor or a mixing bowl and beat well. Then add the
ramaining ingredients. Beat quickly. Next, stir in 1/2 c.
'] chopped nuts. Bake in a greased 8xi 0 pan for no more
than 20 minutes. Cool and cut into squares. Bake at
350 degrees for 20 minutes.
]

Melt the chocolate chips and shortening at low heat.
Add other two ingredients. Mix until all is coated with
the chocolate. Spread in a 9x12 buttered pan. Cut in 1
1/2 inch squares. Makes 36 pieces.

..,

Laura (Stoxen) Berryhill

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Peggy Dix

- 182-

]

- 183-

-----.
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MARSHMAlLOWS
1/4 c. cornstarch
1/3 c. confectioners sugar
1 envelope unflavored gelatin
1/3 c. water
2/3 c. granulated sugar
1/2 c. light corn syrup
Pinch of salt
1 tsp. vanilla

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1. Sift cornstarch and confectioners-sugarLightly grease an 8 x 8 baking pan and sprinkle 1 T. of
cornstarch sugar mixture into it. Tilt pan to coat bottom
and sides. leave any excess in pan.
2. Sprinkle gelatin into the water in a small sauce pan
and soak five minutes. Add granulated sugar and stir
over moderate heat until gelatin and sugar are
dissolved.
3. In large bowl of electric mixer, combine gelatin
mixture, c;orn syrup, salt and vanilla and beat on high
speed for 15 minutes, or until peaks form.
4. Spread the fluffy mixture into the prepared pan.
Smooth top and allow to set for two hours, or until set.
5. With a wet knife, cut mixture into quarters and
loosen edges. Sprinkle remaining cornstarch and sugar
on baking sheet and invert marshmallow blocks onto it.
Cut each block into nine squares and roll in sugar and
starch mixture.
6. Place on cake rack covered with paper towels and
allow to dry over night. Store air tight. They will keep
for a month.
Joanne Simes

- i 84.

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Beverages

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Miscellaneous

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rIRISH COFFEE
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Cream - Rich as an Irish brogue
Coffee - Strong as a friendly hand
Sugar- Sweet as the tongue of a rogue
Whiskey - Smooth as the wit of the hand
1. Into a stemmed 6/8 oz. glass cup pour one jigger
of Irish Whiskey - the only whiskey which
combines naturally with coffee.
2. Fill cup to within half-inch of brim with your
favorite black coffee, hot and strong.
3. Add sugar to taste and stir well
4. Top off with slightly whipped cream so that cream
floats on top.
Do not stir after adding the cream, as the unique flavour
is obtained by drinking the hot coffee and Irish Whisky
through the cool cream.
This recipe is from a good friend who came from Ireland.
Marge (Stoxen) Kruzan

- i 85-

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FROZEN BANANA SHAKE

1 frozen banana, broken into chunks

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1 tsp. vanilla flavoring
1 tsp. honey
1 1/2 c. milk

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Put all ingredients into a blender. Blend on high until
all banana chunks are gone. Share with your sister or a
friend.
Mom said that this is a good way to use bananas that
are getting too ripe. Peel, wrap in waxpa:p-er-and freeze. Use them later for this frosty treat. Serves 2.

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Erica Pankonin
(Don Stoxen's granddaughter)

SPECIAl EPPING COCKTAil
One (1) shot of each of the following for each drink:
Gin
Vodka
Rum
Triple Sec
Tequila
Lemon Juice

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Put all in a tall glass with lots of ice. Fill with coke.

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Julie (Kruzan) Epping

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- 186-

ORANGE FROSTIES
8 sandwich-size plastic bags
1 pint vanilla ice cream, softened
2 c. orange juice
4 large sturdy straws, cut in half
Place sandwich bags in cup or some similar container·
set aside. With whisk, beat ice cream and orange juic~
until well blended and smooth. Pour 1/2 c. of mixture
into each bag. Insert straw; fasten bag with twist ties.
Freeze. Let-stand 10-15 minutes before serving. Sip
mixture from bag as it melts.
Makes 8 servings.
"*This was a recipe that Kristi prepared for the 4-H food contest
when she was 8 years old. She got a blue ribbon!
Kristi Stoxen

CRANBERRY-APPlE WASSAil

8 c. apples juice
3 c. water
1/2 c. honey
3 cinnamon sticks
6 whole spice berries or 1/2 tsp. ground allspice
12 cloves
3 c. cranberry juice
1 orange, sliced
In a slow cooker heat all ingredients at a low setting for
5 to 6 hours. Remove cooked fruit. Serve drink
garnished with fresh slices of orange.
Gloria (Stoxen) Pankonin

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- 187-

iI

NAN'S PINA COLADAS

WHISKEY SOUR PUNCH

Dissolve 1 cup of sugar in 2 cups of hot water. Put in a
large container (like a 5 quart ice cream pail.)

1 can (12 oz.) frozen orange juice concentrate, thawed
1 can (6 oz.) frozen pink lemonade concentrate, thawed
12 oz. bourbon
42 oz. water

Add:
12 oz. can frozen lemonade
12 oz. can frozen orange juice
46 oz. can pineapple juice
1 can Cream of Coconut
1 quart of vodka

Mix juice concentrates, bourbon and water. Store in
refrigerator or freezer. Garnish with orange slices and
cherries.
Linda (Petersen) Bobula

Mix well and freeze for several hours or over night.

FLOATING ISLAND PUNCH

To serve: Fill glass 2/3 full of slush mixture. Add 7-up
and chunks of pineapple, fresh or canned.

1/2 c. sugar
1 c. water
6 oz. can frozen lemonade
3 cans (6 oz. each) frozen orange juice
1 quart gingerale
1 qt. club soda
4 oz. bottle marsh. cherries
1 orange sliced thin
1 pint lemon or orange sherbert
ice cubes

Marge (Stoxen) Kruzan

INSTANT COCOA MIX

8 c. powdered dry milk
3/4 c. sugar (mare if desired)
1 c. cocoa
1 tsp. cinnamon
1 jar {6 oz.) coffee creamer

Heat water and sugar until sugar dissolves. Cool.
Combine fruit juices, gingerale, club soda and fruit.
Add syrup. Add ice cubes. Drop in sherbert by
spoonfuls or in small balls. 20-25 servings.

Mix all together and store in a container with a
tight-fitting lid.
To serve, simply stir 1/3 cup of this mixture into a mug of
boiling water.

Betty (Stoxen) Petersen

Kathy (Stoxen) Berryhill

- 188-

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WASSAIL

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i T. whole cloves
4 sticks of cinnamon
2 tsp. allspice
1/2 tsp. nutmeg
(Put all of the above spices in a bag)
2 c. sugar
2 c. water
Juice of 1o oranges or 1 1/2 c. orange juice
2 quarts apple cider
2 T. chopped ginger
Juice of 8 lemons or 1 ~· lemon juice

GRAPE FUDGE

Boil sugar, water and spices for 10 minutes. Ad~
chopped ginger and let stand for one. ~our. Stram. Then
add fruit juices and cider. Heat to b.olllng and serve hot.
.
Add rum if desired, just before servmg.
I keep mine in an electric percolator s.o I can have It hot
for anyone who drops in over the holidays.
Makes 30-40 cups.

7 lbs. grapes
7lbs. sugar
1 lb. walnuts
1 lb. raisins
Wash the grapes and remove the pulp. Cook the pulp
and remove the seeds by pressing through a seive.
Chop skins and nuts. Mix pulp and sugar, add the
chopped portions and whole raisins. Cook until thick
and seal in sterilized glasses. Seal with wax.

**This is a traditional beverage for the MacNider Klan each
Christmas.

Mabel (Aust) Stoxen

N'..J

Virginia (Williams) Mac tver

MUSTARD BEANS

FROZEN DAQUIRI

1 can lemonade
1 can white soda
1 can 7-up
1 can light rum

1/2 c. vinegar
1 c. sugar
3 T. prepared mustard
Dash of salt

Put in an ice cube tray and freeze to slush. F?r a
bacardi add 2 T. of grenadine to the above mixture.
Betty (Stoxen) Peterson

-190-

Bring above to a boil. Boil for 5 minutes. Add 2 cups
drained wax beans. Add 1 sliced onion. Simmer 5 to 10
minutes. Cool and refrigerate.
Carol (Charles) Stoxen
source of recipe Alma (Ray) Stoxen

- 191 -

---····~·~~--

PICKLED TONGUE OR HEART

SWEET PEPPER JEllY

Wash tongue or heart well. Cover with cold water and
add i large onion, sliced, and some pickling spices.
Cover and cook until well done. Skin the tongue and
trim veins from the heart. Set aside.

12 red sweet bell peppers
1/2 pint vinegar
1 T. salt
3 c. sugar
Clean and grind the peppers. Sprinkle with salt and
allow to set for 2 hours. Rinse and drain well. Add
vinegar and sugar to the peppers. Cook until thick. Pour
into jelly glasses and seal with wax. Makes an excellent
appetizer served over cream cheese with a seJectlon_of _.

Cook 3 cups vinegar, 2 cups brown sugar and 1 cup
water together for 10 minutes after it comes to a rolling
boil.
Pour over the sliced tongue or sliced heart.

crackers.

Mabel (Aust) Stoxen
Mabel (Ausl) Stoxen

CHill SAUCE

DillY BEANS

2 lbs. fresh green beans
4 cloves garlic

24 large ripe tomtoes

2 1/2

4 green peppers
3 c. vinegar
i/3 c. salt
1 T. allspice
4 large onions
1 bunch celery
1 T. cinnamon
4 c. sugar

c.

water

1/4 c. salt
i tsp. cayenne pepper
4 heads dill
2 1/2 c. vinegar

Chop all the vegetables and put in a large pan. Add the
other ingredients. Cook, over low fire, until quite thick.
Seal in jars.

Pack beans into hot jars, leaving 1/4 inch of
headspace. To each jar add 1/4 tsp. pepper, 1 clove
garlic and 1 head dill. Combine remaining ingredients
and bring to a boil. Pour boiling hot over beans, leaving
1/4 inch heads pace. Adjust caps. Process for 10
minutes in boiling water bath. Let beans stand for 2·4
weeks to allow flavor to develop. Makes 4 pints.

Martha (Robert) Stoxen

- 192-

Betty (Stoxen) Petersen

- 193-

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REFRIGERATOR PiCKLES
6 c. cukes, sliced thin
1 c. green pepper, chopped
1 tsp. celery salt
2 c. sugar
1 c. sliced onions
1/2 c. red pepper, chopped

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1 c. cider vinegar

reirigerator for 6 months.
GARUC PASTA BUTTER

1 lb. butter
2 T. lemon juice
1/2 tsp._ garlic powder
1/2 c. chopped green onions
16 oz. pkg. fettuccine noodles
1/4 c. white cooking wine
118 tsp. white pepper
1 tsp. salt
Fresh snipped parsley

Peggy Dix

1 1/2 c. water
2 pkg. sure-o.el
4 c. mashed'"'strawberries
8 c. sugar

Boil the water and sure-jel together fo
.
the strawberries. Stir for 2 mi t
r i mmute. Add
Stir for 5
minutes. Pour in hot jars and
temperature for 24 hours Ref. . et Sit at room
......Freeze.indeftnitaly.
.
ngerate for Immediate use.

1 T. salt
Slice the cukes. Sprinkle with the T. of salt; Cever with a ·
tray of ice cubes. Let stand until the ice is melted, about
2 hours. Drain. Mix together the sugar, vinegar and
celery salt. Pour over the cukes and other vegetables.
Put in a jar in the refrigerator. Will keep in the

, I
STRAWBERRY FREEZER JAM

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Cook the noodles according to directions on pkg. Drain
and rinse well with cold water to remove all the starch.
Set aside. Melt the butter and add all other ingredients
except for the noodles. Pour over the hot pasta. Serve
hot. You can garnish with parmesan cheese or let
people do it themselves.
Marge (Stoxen) Kruzan
- 194-

~~:rtdd.sugar.

Mattie (Doug) Pitts

FREEZER PICKLES
2 qua~s cukes {peeled & sliced)
1 medium onion, cut fine
2 T. salt
1 i /2 c. sugar
1/2 c. vinegar

Sprinkle salt over the
k
Drain. Mix together th~us es and let ~tand for 2 hours.
in jars with onions Co ug~r and VInegar. Pack pickles
has been mixed to.gethveer ~lth sugar ~nd vinegar that
r. over contamers & freeze.

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Peggy Dix

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- 195-

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BREAD AND BUTTER PICKLES

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12 large cucumbers

6 onions
1 pint cider vinegar
1 1/2 c. sugar
'1 tsp. celery seed
i tsp. ground mustard
i tsp. tumeric

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NOT EDIBLE

1 c. flour
2 T. cream of tartar
i/2 c. salt'
i c. water
Food coloring {optional)
Mix dry ingredients and add water. Stir and cook over
medium heat for 3-5 minutes. Store in a plastic bag.
Enough for two pre-schoolers.
Gloria (Stoxen) Pankonin

lBJChili 38

28

Shrimp Chowder 35

Chicken Wings Deluxe 30
Crab Dip 31
Crab Meat Dip 32
Crab Mold 28
Dill Dip With Rye
and White Bread 22
Dill Onion Rings 21
Fiesta Chip Dip 27
Filled Macaroni Shells 26
. French Fried CauiHiower 26
]
" ; Ham & Cheese Appetizer 19
Ham & Cheese Roll-ups 25
Jalapeno Pie 23
]
. · Knorr Vegetable Dip 29
Macadamia Cheese Balls 29
Pizza Appetizers 24
]• Rumaki 21
Special Party Dip 32

Carol (Charles) Stoxen
source of recipe, Alma (Ray) Stoxen

PLAYDOUGH

Appetizer Tidbits 30
Artichoke Dip 31
Bacon-Wapped water

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Slice cucumbers and onions. Sprinkle with salt and let
stand 1 hour. Squeeze out and set aside.Bring
remaining ingredients to a boil in a large kettle. Add the
pickles and boil for 5 minutes. Put in hot jars and seal.

Cream of Carrot Soup 40
Cream of Potato Soup 39
Cream of Tomato Soup 34
Corn Chowder 39
Hamburger Vegetable Soup 38
Minestrone Soup 37
Pedernales River or

APPETIZERS & DIPS

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Spinach Appetizers 27
Stuffed Mushrooms 24
Swedish Meatballs 20

]

Taco Dip 22

·

SOUPS

L

SAlADS
Apple Cider Salad 48
Cauliflower Salad 44
Cinnamon Apples 48
Coleslaw 42
Copper Carrots 42
Five Bean Salad 43
Fruited Chicken Salad 50
Godmother's Shrimp Salad 51
Marinated Vegetables 45
Orange Almond Salad 52
Pasta/Vegetable Salad 44
Pistachio Salad 48
Salmon Salad 50
Spinach Salad Supreme 41
Sue's Taco Salad 51
Sweet/Sour Broccoli
Salad 46
Taco Salad 49
Taffy Apple Salad 47
Veggi Variety 43
Walking Apple Salad 47

Angostera Pepperpot 35
Cheese & Bacon Soup 33

- 196-

'1

- 197 =

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Best Ever Meat Balls 80
Braglio 72
Breakfast Pizza 87
Cheese Souffle i 02
Chicken Burrito 94
Chicken or Tuna Casserole 95
Chicken and Dressing
Casserole 96
Chinese Ground Beef Rolls 71
Cooked Brats 79
Corned Beef Casserole 82
Country Chicken & Biscuits 93
Crepes Manicotti 104
Crunchy- ChiGken -Casserole 97
Curried Tuna and Broccoli 100
Easy Quiche 102
Excellent Baked Chicken
Breasts 94
Fish Au Gratin 100
Green Rice 103
Gourmet Goulash 92
Ground Beef Hash 74
Hamburger Casserole 84
Hamburger Chow Main 83
Hamburger-Hash Brown Pie 83
Heavenly Beef Fillets 73
Heavenly Hash 99
Hot Szechwan Chicken 96

SALAD DRESSINGS
Blue Cheese Dressing 54
Blue Cheese Dressing 55
French Salad Dressing 53
Hot Bacon Dressing 56
Salad Dressing 55
Thousand Island Dressing 53
Tomato French Dressing 54
BREADS
Apple-Pecan Bread 57
Banana Bread 60
Banana-Nut Bread 57
Biscuits or Rolls or
Parker House Rolls 68
Cheddar Cheese Bread 66
Christmas Wreath Braid 68
Crescnet Rolls 67
Easy Butterscotch Rolls 64
English Muftin Bread 66
Good Brown Bread 59
Graham Streusel Coffee
Cake 58
Greek Bread 65
Pannekocken 61
Pat's Banana Bread 61
Pumpkin Bread -60
Refrigerator Coftee Cake 67
Refrigerator Rolls 69
Six Week Muffin Mix 62
Sticky Cinnamon Rolls 70
Sweet Milk Donunts 64
Zucchini Bread 63

T
[

Bar-B-Que Sauce 76
Bar-B-Que (large Recipe) 81
Beef Broccoli Strudel 75
Beef Stir-Fry 80
~

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MAIN DISHES

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Italian Beef 85
Matt's Favorite Casserole 85
Meatball Stew 91
Mexican Chimichangas 78
Microwave Turkey or Chicken
Divian 99
One-Step Lasagna 101
Oven Baked Bar-B-Quad
Spare-Ribs 86
Oven Bar-B-Quad Pork
Spare Ribs or Chops 74
Pan Pork and Noodles 81
Parmesan Chicken Breasts 95
Pepper Steak 77

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Pizza 103
Pizza Casserole 79
Pork Chop Dinner 84
Pork Fajitas 90
Ravioli 89
Rice & Chicken Amandine 98
Roast Beef & Sauce 76
Sauerkraut & Sausage 77
Six Course Dinner 72
Slow Cooker Stuffing 97
Taco Casserole 86
Tuna Casserole 98
Venison Steak Bake 82
. Zu_c~hioic_6~efJ.ll.SCig na 88

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VEGETABLES
Baked Beans 108
Baked Yellow Squash 114
Bes1 Baked Beans 105
Broccoli Supreme 107
Carrot Casserole 110
Cauliflower Cheese-Dilly 111
Company Hash Browns 112
Garden Lasagna 106
Golden Parmesan Potatoes 113
Hilda's Potatoes 112
Onion Casserole 111
Peas Oriental 109
Red Cabbage 110
Tomato & Broccoli Dish 109
Vegetable Hot Dish 113
Zucchini Casserole 114
DESSERTS
Ambrosia Orange Pie 130
Apple Crisp 142
Apple Crisp 144
Apple Crisp 147
Apple Dapple Cake 128
Apple Pie Filling Cake 128

Apple Squares 148
Aunt Helen's Apple Cake 122
Baked Chocolate Pudding 144
Blueberry Buckle 152
Blueberrycake 119
Butter Horns 151
Carrot Cake 127
Cheesecake 139
Cherry "Gookin" 149
Chess Pie 136
Chocolate Better Than
Sex Cake 118
Chocolate Sponge Roll 126
Cinnamon Graham Crackers 149
Coca-Cola Cake 115
Dirt Cake 116
Dump Cake 129
Easy Chocolate Cake 121
English Toffee Dessert 141
Four layer Lemon Torte 140
French Silk Pie 132
French Silk Chocolate Pie 150
Hershey Bar Cake 125
Huckleberry Cheesecake
Dessert 137
Ice Box Cake 117
Key Lime Torte 145
Laura's Brownie Pudding 150
Little Chocolate Pots 147
Mandarin Orange Cake 120
Martha'a Pie Crust 131
Moss Torte Cake 119
Never-Fail Meringue 133
Never-Fail Pie Crust 135
No-Roll Cherry Pie 133
Pecan Pie 132
Pecan Pie 135
Pineapple Cheesecake 139
Refrigerator Cake 130
Rice Pudding 143
Robert Redford Dessert 143
Rhubarb Custard Pie 136

- 199-

Rhubarb Cake 117
Sawdust Pie 134
Strawberry Angel Dessert 124
Strawberry Cream Pie 134
Suet Plum Pudding 146
Toffee Cake 122
Uncle Paul's Funeral Cake 120
Wicky-Wacky Cake 124
Zucchini Cake 123

COOKIES
Amish Cookies 171
Bars 162
Buttermilk Bars 162
Brownies 154
Chewy Walnut Squares 154
Chocolate Drop Cookies 163
Chocolate Drop Cookies 173
Chocolate Drop Cookies i 76
Cocoa Drop Cookies 174
Chocolate Star Cookies 164
Crispy Cookies 169
Dream Bars 157
Frango Mint Bars 159
Frosted Creams 155
Frosted Creams 167
German Chocolate Bars 155
Giant Oatmeal Cookies 175
Glazed Lemon Squares 161
Jeanett's (Italian Cookies) 168
Keebler Club Cracker Bars 156
Kibbles and Bits 175
Kookie Brittle 160
Molasses Cookies 176
Molasses Drop Cookies 172
Oatmeal Crispies 164
Oatmeal Delights 161
Peanut Butter Cookies 167
Peanut Butter Cookies 173
Peanut Butter Blossoms 170.
Pecan Turtle Bars 157

Pumpkin Bars 158
Snicker Doodles 174
Sour Cream Cookies 165
Spanish Peanut Bars 160
Special K"s Bars 156
Sugar Cookies 166
Sugar Cookies 170
Sugar Cookies 171
Sugar Cookies 172
Toffee Squares 153
Vanilla Wafers 166
White Cookies 165

Bread & Butter Pickles 196
Chili Sauce 192
Dilly Beans i 93 ·
Freezer Pickles 195
Garlic Pasta But1er 194
Grape Fudge 191
Mustard Beans 191
Pickled Tongue or Heart 1 93
Refrigerator Pickles i 94
Strawberry Freezer Jam 195
Sweet Pepper Jelly 192

CANDIES

Play Dough (non-edible}

Angel Food Candy 180
Butterscotch Candy 180
Chocolate Fudge 177
Frosted Pecans i 83
Fudge 181
Granny's Popcorn Balls 179
Holiday Choice 182
Homemade Cracker Jack 178
Marshmallows 184
Microwave Carmel Corn 179
Nutty Caramel Clusters 181
Peanut Bri1tle 178
Scrabble Squares 182
Tutu Fudge

1

BEVERAGES
Cranberry-Apple Wassail 187
Floating Island Punch 188
Frozen Banana Shake 186
Frozen Daquiri 190
Instant Cocoa Mix 189 .
Irish Coffee 185
Nan's Pina Coladas 189
Special Epping Cocktail
Wassail 190 · ·

- 200-

1

183

Whiskey Sour Punch

196

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186

188

]

- 201 -

. - --- ..,. ~··. J ~
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~GARDENAIRES GARDEN CLUB

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SOUTHEASTE~RN KENOSHA COUNTY

1967 .. 1977
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Kenosha Co., Wi.

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__. COPYRIGHT
1978

COOKBOOK PUBLISHERS, INC.
13550 W. 108th Street
Lenexa, Kansas 66212

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CHARTER MEMBERS
..
Margaret Broderson
Millie Hula
Dora Lenz
Janet Meneer
Catherine Puchalski
Harriet Puchalski

"

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This Cook Book is a
perfect gift for all occasions.
Get a supply while
they are still available.

[I

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Dorothy Razor
Hazel Runkel
Lorraine Warren

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.

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.

~

This book was compiled as a project by our
Ways & Means Committee ..... Virginia Ortegel
and Betty Deinert and all our great memb~rs.
f
.

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KENOSHA CO- •. WI-···-·

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HOW TO PRESERVE A HUSBAND
Be careful in your selection. Do not choose too young. When selected,
give your.entire thoughts to preparation for domestic use. Some
wives insist upon keeping them in a pickle, others are constantly
getting them in hot water. This may make them sour, hard, and
sometimes bitter; even poor varieties may be made sweet, tender
and good, by garnishing them with patience, well sweetened with
love and seasoned with kisses. Wrap them in a mantle of charity.
Keep warm with a steady fire of domestic devotion and serve
with peaches and cream. Thus prepared, they will keep for years.
Mrs. Madeleine Robinson
Twin Lakes, Wi.

SPOILING A MAN
There is no better way of making a selfish, spoiled husband out of
a perfectly good man than by always being unselfish and doing a
thousand and one things for him that he has been accustomed to do
for himself.
If you want a model husband, don't be always doing things for
him, but try and train him to do them for you.
It is a recognized truth that we all care more for the person who is
dependent upon us than for the one we depend upon.

ELEPHANT STEW
l elephant (medium size)
2 rabbits (optional)

??????

Salt and pepper to taste
Brown gravy (approx. l tank
car load required)

Cut elephant into bite-size pieces, as this will take about 2 months.
Save the trunk because you will need something to store the pieces
in. Add enough brown gravy to cover. Simmer over 465 degree
fire for about 27 days or until tender. This will serve 3,800
persons. If more are expected the 2 rabbits may be added, but do
this only if necessary because most persons do not like to find a
hare in their stew.

-B-

KENOSHA CO., WI.

A. HANDY SPICE GUIDE
TO MAKE YOU BECOME A SEASONED SEASONER

APPETIZERS,

ALLSPICE .... a pea-sized fruit that grows in Mexico, Jamaica, Central and South America.
Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole)
Pickles, meats, boiled fish, gravies. {Ground) Puddings, relishes, fruit preserves, baking.
BASIL. ... the dried leaves and stems of an herb grown in the United States and North
Mediterranean area. Has an aromatic, leafy flavor. USES: For flavOring tomato dishes
and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle
chopped over lamb chops and poultry.
BAY LEAVES .... the dried leaves of an evergreen grown in the eastern Mediterranean
·countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for
spicing sauces and soup. Also use with a variety of meats and fish.
CARAWAY .... the seed of a plant grown in the Netherlands. Flavor that combines the
tastes of Anise and Dill. USES: for the cordial Kummel, baking breads; often added
to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver,
canned asparagus.
CURRY POWDER .... a ground blend of ginger, turmeric, fenugreek seed, as many as
16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice,
eggs, vegetables, and curry puffs.
Dl LL.. .. the small, dark seed of the dill plant grown in India, having a clean, aromatic
taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing
flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.

5 qt. cucumbers, 1 1/2 to
3 inches long
1/2 c. pure granulated salt
8 c. sugar
6 c. vinegar
1/4 tsp. turmeric

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water.
· f
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Afternoon: (6-8 hours later) Drain; cover wLth res
boiling water.
.
..
Second morning: Drain; cover wtth fre~h b01hng wa~e.r.
Afternoon: Drain; add salt and cover wtth fresh, bmlmg
water.
Third morning: Drain; prick cucumbers in several places
with table fork. Make syrup of 3 cups sugar and 3 cups vinegar.
Add turmeric and spices. HE.)at to boiling; pour over cucumbers.
(Cucumbers will be partially covered at this point. )
Afternoon: Drain syrup into pan. Add 2 cups sugar _and
2 cups vinegar to syrup. Heat to boiling and pour over pwkles.
Fourth morning: Drain syrup into pan; add 2 cups sugar
and 1 cup vinegar. Heat to boiling; pour over p~c~les.
Afternoon: Drain syrup into pan; add remammg 1 cup .
sugar and vanilla to syrup. Heat to boiling. Pack p~ckles mto
clean hot pint jars; cover with boiling syrup to 1/2 mch from
top. 'Adjust lids. Process 5 minutes in boiling water; cool.
Makes 7-8 pints.

[,

MSG (MONOSODIUM GLUTAMATE) .... is a vegetable protein derivative for raising
the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual
taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop
suey and cooked vegetables.
OREGANO .... the leaf of a safe bush growing in Italy, Greece and Mexico. USES: An
excellent flavoring for any tomato dish, especially Pizza, chili con carne, and Italian
specialties.

[

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

r

,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
.l.w..u._o-:fp..ft. .. ..,A_

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2 tsp. celery seed
2 tsp. whole mixed pickling
spice
8 (1 inch) sticks cinnamon
1/2 tsp. fennel (optional)
2 tsp. vanilla (optional)

First morning: Wash cucumbers. Leave stem ends on if
desired. Drain; place in large container. Cover with boiling

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

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.

Mrs. Wayne Dyson
Burlington, Wi.

SWEET GHERKINS

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.

POPPY .... the seed of a flower grown in Holland. Has a rich fragrance and crunchy,
nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also
delicious in buttered noodles.
ROSEMARY .... an herb (like a curved pine needle) grown in France, Spain, and Portugal,
and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle
on beef before roasting.

PICKLES, RELISHES

Hazel Runkel
Burlington, Wi.

GREEN TOMATOES (Dilled)

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Wash and slice 5 pounds green tomatoes 1/4 inch thick.
Pack green tomatoes loosely into hot pint jars (1/2 inch head
space). Add to each pint:
3 dill heads or 1 Tbsp.
dill seed

387M

4/78

1 clove of garlic

-1-

Kenosha Co., Wi.

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GREEN TOMATOES (Continued)

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In saucepan, combine:

Bring to a boil. Pour over jar contents; go around with
knife and then seal jar. Process 20 minutes instant count in
hot boiling water bath.
Esther Scherrer

"CRUNCHY" DILL PICKLES
(For 11 quarts)

1 c. canning salt

13 c. water
6 c. white vinegar

Boil15 minutes. In each quart jar of pickles, add:
1 Tbsp. sugar

1/4 tsp. powdered alum
Plenty of dill

Pour boiling brine over pickles and seal. Put jars in canner
of boiling water and let stand in it until cool.
Mrs. Anne Buschman
Twin Lakes, Wi.

PICKLED BEETS
(About 2 pints)
2 bunches beets
1 c. water
2 c. vinegar

1 c. sugar
1 tsp. mixed spices
Bay leaf

Parboil beets in salt water until tender; skin and slice or
quarter. Boil beets about 20 minutes in liquid and bottle. Add
a little more sugar and water if it is too sour.
(Lee) Kay M. Cody
Burlington, Wi.

SWEET MIXED TABLE RELISH
1
.7
3
2

medium head cabbage
large green tomatoes
stalks celery
sweet red peppers

3
3
1
1

-1

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4 c. water

4 c. cider vinegar
1/3 c. salt

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green peppers
c. sugar
qt. (4 c.) cider vinegar·
Tbsp. salt
-2Kenosha Co. , Wi.

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SWEET MIXED TABLE RELISH (Continued)
1 Tbsp. celery seed

1 Tbsp. mustard seed

Put vegetables through chopper or chop fine by hand. Place
in kettle with other ingredients. Cook slowly for 2 hours. Pack
and seal in sterile jars; about 6 pints.
Marie Greil (Mrs. Wm.)
Burlington, Wi.

REFRIGERATOR PICKLES
7 c. sliced pickles
2 '].'bsp. salt

2 c. sugar
1 c. white vinegar

1 chopped green pepper
1 medium onion, sliced
1/2 tsp. mustard seed
1/2 tsp. celery seed

Mix pickles with salt and let stand for 2 ~ou_rs, then dX:ain.
Combine with all other ingredients and place m Jars. Refrtgerate.
Triple this recipe to make 1 gallon.
Rose Sternberg
North Brook, II.

MUSTARD PICKLES
1 c. salt
4 qt. water
1 qt. small cucumbers,
1/2 inch slices (36, 1 1/2
to 2 1/2 inch cucumbers)
1 qt. green tomato wedges
(6 medium)
3 c. (1 inch slices) cauliflower (1 small head)
2 c. peeled pickling onion

3 medium sweet green peppers,
cut in slices
3 medium sweet red peppers,
cut in strips
1 1/2 c. sugar
1/2 c. flour
1 Tbsp. turmeric
1/2 c. water
1/2 c. prepared mustard
5 c. vinegar

Dissolve salt in 4 quarts water. Pour over prepared vegetables and let stand 12-18 hours in cool place; drain. Rinse and
drain thoroughly~ Combine sugar, flour and turmeri~; gradually
add water, stirring until smooth. Add mustard and vmegar. Cook
until sauce coats spoon and mixture thickens. Add vegetables.
Simmer 15 minutes. Pack, hot, into hot jars, leaving 1/4 inch
head space. Adjust caps. Process pints and quarts 10 minutes in
boiling water bath. Makes about 8 pints.
Kenosha Co., Wi.

-3-

/~3

l'vTUSTARD PICKLES (Open jar)
1 qt. cider vinegar
1/4 c. fine salt (canning)
1/8 c. ground mustard_

1 c. brown sugar
Powdered alum, size of pea
Horseradish leaves to cover

Mix ~ngredients until dissolved. Add small cucumbers.
Keep .addwg. each day until gallon jar is filled. These will
keep ill refrrgerator for a long time. Ready to eat in about
7-10 days.

1 lb. fresh mushrooms
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. garlic powder
1 1/2 tsp. salt

[

1 (No. 2) can beets, drained
1 Tbsp. cornstarch
3 Tbsp. sugar
1/2 tsp. salt

3/4 c. beet juice or water
1 1/2 Tbsp. vinegar
2 Tbsp. horseradish
1 Tbsp. butter

j

Place beets in greased 1 quart casserole. Combine remaining ingredients in small saucepan. Bring to boil, stirring
constantly. Pour over beets. Cover and bake 45 minutes at
350°.
[ : _j

Mrs. Helen Schaefer
Wilmette, Il.

GREEN CHILI CANAPES
1/2 lb. butter, softened
1 c. chopped green chilies
(use two 4 oz. cans)
1 clove of garlic, minced

24 slices French bread, cut
3/4 inch thick
1/2 lb. Monterey Jack cheese,
grated
1 c. mayonnaise

Combine butter, chilies and garlic. Spread on bread rounds.
Arrange on baking sheet. Combine cheese and mayonnaise.
Spread over chili mixture and broil until puffy and brown.
Serves 12.

-4-

Kenosha Co., Wi.

Mabel Wagner

DRUNKEN MEAT BALLS

[
[

1 tsp. prepared mustard
1/2 tsp. pepper
3 bay leaves
1/2 onion, thinly sliced

Wash mushrooms and saute in small amount of butter (1-2
tablespoons) for about 10 minutes. Mix well or mix in blender
all remaining ingredients except bay leaves and onion. Drain
mushrooms and mix together all ingredients. Refrigerate in
covered bowl for 24 hours.

[
[

Mrs. A. E. Janz
Palmetto, Fl.

HORSERADISH BEETS

Florence Ebneter

MARINATED MUSHROOMS

Janet Menheer
Burlington, Wi.

3 lb. ground beef
1 large onion, grated
Salt and pepper
Garlic powder

1/4 c. water
1 (14 oz.) bottle catsup
1 (12 oz. ) can beer

Combine meat and seasoning; form into bite size meat
balls. Heat water, catsup and beer in saucepan; carefully drop
meat balls into liquid. Boil slowly for 1 hour. Serve in sauce in
chafing dish.
Note: May be prepared in advance. Yields 50-55 meat balls.
Mrs. Paul Zima
Ormond Beach, Fl.

HORS D'OEUVRES

Simmer chicken livers for few minutes or until firm enough
to handle easily. Using only meaty parts, cut into bite size pieces,
about the size of an olive. Add small slice of water chestnut or
pickle, either sweet or dill and wrap with half a slice of raw
bacon. Secure with toothpicks and broil until bacon begins to
sizzle. Turn and broil other side for another minute or two.
Watch closely as bacon burns easily. Drain on paper towels and
serve hot. Very good with cocktails. Allow several for each
person.

-5-

Kenos~

Cc;1. ~ Wi.

EARLY AMERICAN PICKLED EGGS
4 c. vinegar
1/2 c. sugar
2 Tbsp. pickling spice

Puchal~k!

Lou
Chicago, ll.

2 tsp. salt
2 bay leaves

2 large pkg. cream cheese
Worcestershire sauce

Jan Witt
3 heaping tsp. Hellmann's
mayonnaise

Soften cream cheese with Worcestershire sauce and
mayonnaise. Chop finely 3 large packages chipped beef.
Add to above mixture. Mix in parsley flakes or chives (optional).
Serve on miniture slices of rye bread.
Loraine Warren
Burlington, Wi.

HERB DIP
1 c. large curd cottage
cheese
1/2 c. sour cream
2 Tbsp. chopped parsley
2 Tbsp. chopped chives

1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. red pepper sauce

Combine all ingredients in small bowl. Cover and let
stand several hours. Serve with any fresh vegetables.
Kay Wetter

DILL PICKLE DIP

1 small onion
Pepper
1 small carton sour cream
A little pickle juice

1 (8 oz.) pkg. cream cheese
Salt
1/4 tsp. garlic powder
4-5 dill pickles, cut fine

Soften cream cheese and mix with sour cream. Add rest
of ingredients.
-6-

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Bake at 325° for 20-30 minutes.

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8 oz. cream cheese
2 Tbsp. milk
5 oz. jar dried beef

Kenosha Co. , Wi.

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1/4 c. green pepper, chopped
2 Tbsp. onion, chopped
1/2 tsp. garlic salt
1/2 pt. sour cream

Place in bowl and bake. Serve warm or cold. (Warm is

•1

best.)

1 oz. jar prepared mustard

!

June White
Boca Raton, Fl.
1 (10 oz.) jar red currant
jelly

Mix in chafing dish (blend until smooth). Add 1 package
or more cocktail wieners to sauce and heat thoroughly. Serve
hot with toothpicks at side.

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COCKTAIL WIENERS

,._}.

-

Camille Wagner

CHIPPED BEEF DIP

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Heat above ingredients to boiling; place 2 dozen peeled,
hard cooked eggs in glass jar. Add vinegar mixture. Store
in cool place. Try aiter couple of weeks.
APPETIZER

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WATER CHESTNUTS AND BACON

1

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Esther Scherrer

Soak water chestnuts in soy sauce and brown sugar for
several hours. Roll in bacon and fasten with toothpicks. Put
in pan; bake at 375° for 20 minutes.

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HOLIDAY CRAB DIP
Blend together:
1 (8 oz.) pkg. softened
cream cheese
1/3 c. mayonnaise

1 tsp. prepared mustard with
horseradish
1 1/2 Tbsp. dried minced onio!l
1/2 tsp. seasoned salt
,.

Fold in:
1 Tbsp. chopped parsley
Dash garlic powder

,

Lorraine Reich
Burlington, Wi.

>.

1 (6 oz.) pkg. Wakefield King
crabmeat, thawed and separated into small chunks

Serve hot or cold. Dip with potato chips.
Kenosha Co. , Wi.
-7-

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SHRIMP DIP
1 (6 oz.) pkg. cream cheese

2 Tbsp. milk
1 Tbsp. chopped onion

Mrs. Edythe Dickerson
Twin Lakes, Wi.

J\IUSHROOM HORS D OEUVRES
2
1
3
3

1/3 c. catsup
2 Tbsp. French dressing
1 can broken shrimp

Dash salt
Combine all ingredients and mix well.
crackers or potato chips.

Wmnie Fitzgibbon

lb. mu~:>hrooms
c. bntter

1 c. chicken bouillon
1 1/2 tspo salt

tsp. marjoram
tsp chives

1/2 c. white wirie

Pinch pepper

Clean mushrooms and put in 1 1/2 quart casserole. Melt
b11t er; add the rest of ingredients and pour over mushrooms.
Bake at 350°, covered, for 30 minuteso You seldom have enough!

Chill; serve with

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.

DILL DIP
1
1
1
1

Tbsp.
Tbsp.
Tbsp.
Tbsp.

Lydia M. Schneider
Twin Lakes, Wi.

1 (8 oz.) pkg., cream

1 tsp. dill
1 tsp. seasoned salt
1 c. sour cream

mayonnaise
chopped green onion
chopped parsley
lemon juice

cheese, room temperature
1 can crabmeat
2 Tbsp. finely chopped onion
1 tsp., horseradish

Mix all together several hours before serving or overnight.
GUACAMOLE DIP

2 green chilies, minced
Salt and pepper to taste

3 avocados, mahsed

Mix all ingredients together well.
or potato chips.

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Serve with corn chips

-· i
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SPICED CRAB APPLES

1

Janet Menherr
Burlington, Wi.

5 lb. crab apples
3 3/4 lb. sugar

1 Tbsp. milk
1 /2 tsp. salt
1/8 tsp. pepper

3 dashes Tabasco sauce

LIME PICKLES

Betty Kraft

Soak pickles in 1 cup slacked lime to 1 gallon water for 24
hours. Then drain and wash" Soak pickles 3 hours in cold water.
Then make brine of enough to cover pickles;
2 qt. wmte vinegar
4 1/2 pt. sugar
2 Tbsp. pickling spices

3 Tbsp. salt
2 tsp. celery seed
2 tsp. ground cloves

Let stand in syrup 24 hours or overnight,
and syrup for 35 minutes. Jar and cap.

1 qt. vinegar

4 sticks cinnamon
Few cloves

Wash apples; pack in stone crock in layers. Add sugar to
each layer. Continue until all apples are packed. Add spices
as you pack. Add vinegar, Bake in slow oven (275° - 300°) for
2 hours; keep in refrigerator.
-8-

Winme Fitzgibbon

Combine ingredients except almonds, mixing well until
blended. Spoon mixture into smalJ casserole or 8 inch pie pano
Sprinkle with almonds. Bake at 375° for 15 minutes. Great
for vegetable dip or crackers.

C. T. Puchalski
Burlington, Wi.

1 small onion, minced
1 clove of garlic, minced

HOT CRA.BlVIEAT APPETIZER

Kenosha Co. , Wi.

Boil pickles

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WING DINGS
~

June White
Boca Raton, Fl.

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1 pkg. mini-drums (drummettes) 1 large bottle soy sauce
or have butcher break apart
chicken wing to give miniature drumstick (first joint)
~j)Kenosha Coo • Wi.

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WING DINGS (Continued)

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SHRIMP MOLDED SPREAD

Place drummettes in shallow pan. Pour soy sauce over
chicken and bake at 200° for 6 hours; right! These are so
tender and succulent when cooked for 6 hours. Delicious.
None will be left over L Great hors d'oeuvre.

L"~

1 can undiluted tomato soup
1 envelope Knox gelatine,
dissolved in 1/3 c. water
1 (8 oz. ) pkg. cream cheese
1 c. Miracle Whip salad

[

Catherine Puchalski
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 small cans shrimp, drained

dressing
PREPARED MUSTARD
1/2 c. dry mustard
2 eggs
1/2 c. vinegar

Lillian Keith
1/4 c. sugar
2 tsp. salt
1 c. salad dressing or
mayonnaise

Make a day ahead for best results. Boil soup; remov~
from heat and mix with gelatin. Soften cream cheese and m1x
with soup. Add salad dressing, onion, ce~ery and green p~pper.
Mix well; add shrimp and mix well. Put m mold and refngerate.
Serve next day (unmolded) with crackers or party bread. Really
goes a long way.

L·

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Mix and beat all ingredients except mayonnaise for 3
minutes with egg beater. Then cook over double boiler until
mixture coats spoon. Cool, then add mayonnaise. If mustard
seems too strong add more mayonnaise. Good for cold cuts,
sandwiches or any meats.

2 lb. carrots, sliced 1/4 inch
thick
REUBEN. TRIANGLES
(To be made ahead and stored
in freezer until needed)
1 (16 oz.) can sauerkraut,

drained and snipped
1 (12 oz.) can corned beef,
flaked
1/2 c. (2 oz.) shredded
Monterey Jack cheese

Mrs. Clun E. Gaul
Des Plaines, ll.

In bowl, combine sauerkraut, corned beef, cheese, taco
sauce, green onion and caraway seed. On lightly floured surface
roll and stretch each biscuit to 4 inch circle. Moisten edges
with water. Place a generous 3 tablespoons corned beef mixture
in center of each circle. Fold up 3 sides of dough to form a triangle. Pinch edges well to seaL Bake on lightly greased baking
sheet in 400° oven for 10 minutes. Remove from oven; cool on
rack. Place on ungreased baking sheet; freeze firm. Bake
frozen triangles in freezer container or bag. Seal, label and
return to freezer. To serve, place frozen appetizers on ungreased·
baking sheet. Bake itt 400° for 10 minutes. Makes 20.

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1 can tomato soup

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

Kenosha Co. , Wi.

thin in rings
2 medium onions, sliced and
separated into rings

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

Boil carrots 8-10 minutes. Drain and cool. Mix carrots,
onions and green pepper lightly. Pour marinade over this and
let stand overnight in refrigerator. Can be kept for several days.
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12 large cucumbers, peeled
4 large onions
6 green peppers
4 tsp. celery seed
4 tsp. mustard seed

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Hazel Runkei

HOT DOG RELISH

1 tsp. salt
1/2 tsp. ground cloves
1 Tbsp. ground turmeric
3 1/2 c. cider vinegar
2 1/2 c. sugar

Clean vegetables; put them through food chopper (medium .
-11Kenosha Co., Wt.

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-10-

1 medium green pepper, sliced

Marinade:

Ll

1/2 c. bottled taco sauce
2 Tbsp. sliced green onion
1/2 tsp. caraway seed
2 pkg. (10 biscuits each)
refrigerated biscuits

Alyce Summers
Chicago, ll.

COPPER PENNIES

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HOT DOG RELISH (Continued)
blade)" Combine all ingredients in large pan; bring to boil.
stirring constantly. Reduce heat and simmer for about 3 hours
or until juices have boiled down well (reduced t.o about 5 pints).
Can in sterilized jarso -Store in cool dry place,

..1 "
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** EXTRA RECIPES **

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-12-

Kenosha Co. ,

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SOUPS, SALADS, VEGETABLES

TO QUICK-FREEZE VEGETABLES
Vegetables for fr~ezing are. prepared as for cooking, then blanched (scalded) and
packed dry, or With the bnne. The dry pack is less trouble and is satisfactor f
all vegetables except green peppers.
Y or

CHILI

Blanching v:geta~l_es is important because it minimizes loss of flavor and color

T~ blanch In ~othng v:rater, put about one pound of vegetables in a fine-m

w1r~ bask~t- With

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a wtre cover to hold food under the water and lower
rapidly boilmg water, enough to cover food. Cover the kettle and then COUNT
T~E TIME RECOMMENDED FOR EACH vegetable. After blanchin
chill
and thoroughly, plunge the vegetables into ice water, or hold
cold
runnangwater. When completely chilled, remove and drain, and PACK AT ONCE.

QUIC~Iy

und~r

VEGETABlE

HOW PREPARED

ASPARAGUS

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

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

BEANS, GREEN
AND WAX

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

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

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

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

CAR ROTS

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

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

CAULIFLOWER

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

3 to 4 minutes in boiling
water.

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

7 minutes in boiling water

BEANS, LIMA

CORN, ON COB

BLANCHING

for slender ears. 9 for me·
dium, 11 for large.

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

2 minutes in boiling water.

PEAS

Shell, sort, blanch, chiJI,
pack.

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

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

3 minutes in boiling water.

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stalk celery, chopped
onions
green pepper, chopped
Tbsp. sweet red pepper
can V -8 juice
2 Tbsp. salt and some pepper

1
2
1
1
1

2 lb. hamburger
2 pieces garlic, chopped
2 Tbsp. chili
1 (12 oz.) can tomatoes or
2 (10 1/2 oz.) cans tomato
puree

Brown hamburger and onions. Add rest of ingredients and
simmer until celery is tender. Add 1 large can kidney beans.
I also add 1 tablespoon vinegar and 1 tablespoon sugar to cut acid
taste.
EXOTIC CELERY

[

Kay Wetter
Salem, Wi.

4 c. diced celery
1 pkg. slivered almonds

Butter

Catherine Puchalski
1 can water chestnuts, sliced
1 can cream of chicken soup
1/2 c. milk

Cook celery in salted water for 6 minutes. Drain. Saute
almonds in butter. Place layer of celery and chestnuts in
casserole; top with soup, milk and almonds. Bake at 350° for
30 minutes. Yields 6 servings.

[

ONION SOUP
3 medium sized onions,
thinly sliced
1 Tbsp. flour
4 c. water
1/4 lb. grated Swiss cheese
Salt and pepper to taste

Kay Wetter
Salem, Wi.
2 Tbsp. flour
2 c. consomme
1/4 c. boiled milk
6 dried slices French bread
2 Tbsp. butter, melted

In heavy skillet, cook onions in heated butter until slightly
browned. Sprinkle with flour and cook over low flame until
golden, never allowing them to become dark brown. Add
consomme and water; bring to boil, stirring constantly with a
wooden spoon, then simmer gently for 20 minutes, uncovered.
Kenosha Co. , Wi.
-13-

-luONION SOUP (Continued)

I

Add mil~. Pour into oven proof casserole or individual bowls.
Place shces of bread on top. Sprinkle generously with che
Add. pepper. Sprinkle with melted butter. Brown quickly u~~~·r
broiler flame. Serves 4-6.
PINEAPPLE AND CUCUNIBER
SALAD MOLD

. ~often gelatin in cold water; add boiling water, stirring
until d1ssol v~d. Add sugar, salt, vinegar and lemon juice;
cool. Add pmeapple and cucumber; pour into wet mold. Chill;
unm~ld on l~rge pl.atter. ~1ay surround salad with deviled eggs,
garmshed w1th stnps or p1mento. Decorate with radish roses
and parsley.
SEAFOAM SAlAD

Mrs. Francis Kerkman
New Munster, Wi.
1 (No. 2 1/2) can pears
1/2 pt. whipping cream

1 (3 oz.) pkg. lime jello
1 c. hot pear juice
2 small pkg. cream cheese

Dissolve jello in hot pear juice. Put in blender while
st~l hot ~nd ~dd cheese. Blend; add pears and blend again.
Chill until thickened, about 10-15 minutes or so. Fold in
whipping cream. Pour into mold and chill.
WATERGATE SALAD
2 pkg. instant pistachio
pudding
1 c. pecans, chopped

1
2

2
Mix all ingredients well· add
refrigerate overnight.
'
-14-

In glass serving bowl, layer the following:

C. T. Puchalski
Burlington, Wi.
1/2 c. vinegar
Juice of 1 lemon
1 c. grated pineapple
1 c. diced cucumber, seeded

2 Tbsp. gelatin
1/2 c. cold water
2 c. boiling water
1/2 c. sugar
1/2 tsp. salt

[,

Mrs. Angela Mueller
Skokie, ll.
1/2 c. small marshmallows
(20 oz.) cans crushed pineapple with juice
(9 oz.) cartons Cool Whip
Cool Whip. Put in bowl and

::

[

Mrs. Lenore Moore'
Burlington, Wi.

SEVEN LAYER SALAD

1 head lettuce, washed, drained
and shredded
1/2 to 1 c. chopped celery
1/2 c. chopped green onion
1/2 c. chopped green pepper
Layer of shredded carrots

1 (10 oz.) pkg. frozen peas,
cooked, drained and cooled
3/4 pt. salad dressing or
mayonnaise
Sprinkle 2 Tbsp. sugar over
salad dressing
1 (10 oz.) pkg. shredded
Cheddar cheese, sprinkled
over

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Cover with Saran Wrap and refrigerate for 8 hours to blend
flavor. Just before serving, sprinkle on 8 slices of crisp fried
bacon, crumbled.

Juice of 1 lemon

[

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Juice of 1 orange

Put lemon and orange juice into measuring cup; add
pineapple juice to measure 1 cup. Add:
1 c. sugar

[

Annabelle Anderson

FRUIT SALAD DRESSING

3 whole eggs

Mix all ingredients and beat well until sugar is dissolved.
Put into saucepan over low flame; stir constantly at least 10
minutes. Cool; pour over any combination of fruit.
Mrs. Otto Schenning
Burlington, Wi.

OVERNIGHT SALAD
1 c. pineapple, crushed
1 box marshmallows

1 lb. grapes or 1 c. white
cherries
1 c. nuts

Cook:
4 egg yolks

1/2 pt. cream
Juice of 1 lemon
-15-

Kenosha Co., Wi.

Kenosha Co. , Wi.

/70

~
!

L1.,
''

I

OVERNIGHT SALAD (Continued)
Cool and add 1 cup whipped cream. Pour over fruit and
marshmallows. Let stand overnight. Serve on lettuce.
CHICKEN MOUSSE
1
2
2
1
1

1/2 c. cold chicken broth
1/2 c. fine diced chicken
envelopes plain gelatin
c. sour cream
Tbsp. curry powder
Mix well; chill until firm.

POLKA DOT SALAD
1 (16 oz.) can Campbell's
pork and beans with tomato
sauce
1/2 c. thin cucumber slices,
cut in halves
1/4 c. thinly sliced radishes

Mary Thalmann
1 tsp. salt
1 Tbsp. lemon juice
1/3 c. chutney, chopped fine
1 Tbsp. onion, chopped fine
2 c. heavy cream
Serves 8-10.

1/2 lb. fresh mushrooms
or 1 (6-8 oz.) can sliced
mushrooms
1/2 c. vegetable oil
2 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 small clove garlic, minced
1/2 tsp. salt

L1j

Gladys Kunz
1 Tbsp. vinegar
2 tsp. Worcestershire sauce
1/8 tsp. garlic powder
Generous dash pepper
Sliced pimento stuffed olives
1/4 c. sliced green onions

Peg Klauke
1/8 tsp. black pepper
1/2 lb. fresh spinach or 1
small head Romaine letttuce
1 c. croutons
1/4 c. thinly sliced onions
1/4 c. Parmesan cheese
1 raw egg

Rinse, pat dry and slice mushrooms or drain canned ones.
Place in salad bowl. Combine oil, lemon juice, Worcestershire
sauce, garlic salt and pepper; mix well. Pour over mushrooms;
toss well to coat. Tear spinach into bite sized pieces. Add to
-16Kenosha Co., Wi.

HE-MAN SALAD (Continued)
salad bowl along with croutons, cheese and onions. Toss lightly.
Add egg and toss until no traces of it are visible. Serve immediately. Makes 6 servings.

!

L
L
l

Virginia Eaker
Burlington, Wi.

THREE FRUITS JELLO MOLD

1 small can crushed pineapple
1 banana, mashed
1 small carton sour cream

1 box strawberry jello
3/4 c. boiling water
1 small box frozen strawberries, thawed

[

In bowl, combine all ingredients, except olives; chill.
Serve on salad greens; garnish with olives. Makes about
2 1/2 cups (4-5 servings).
HE-MAN SALAD

---,

[

Dissolve jello in boiling water. Add fruits. Pour 1/2 into
well oiled mold and put in refrigerator to set. Keep remainder
of jello at room temperature. When set, cover with sour cream
and carefully add remaining jello. Put in refrigerator to set.

[

ORANGE JELLO MOLD

[

2 pkg. orange jello
2 c. boiling water
1 small frozen orange juice

/

Lorranie Reich
1 pt. orange sherbet
1 can Mandarin oranges,
strained

Mix all together and set in refrigerator.

l

Esther Scherrer

ORANGE SHERBET SALAD

[

r

2 pkg. orange jello
1 pt. orange sherbet

1 can Mandarin oranges
1 c. hot water

Dissolve jello in hot water.
in oranges. Pour into ring mold.

Mix in orange sherbet.

Fold

[
Esther Scherrer

APPLESAUCE SALAD

[
[

2 c. applesauce
1/4 c. red heart candy
1

-~

solved.

1 box cherry jello
1 c. hot water

Dissolve candy in hot water. Add jello and stir until disAdd applesauce; mix well and chill.
-17Kenosha Co., Wi.

[71

FRUIT SALAD
2 eggs
4 Tbsp. sugar

2 Tbsp. vinegar

Ruby Winter
Wilmette, ll.
1 pt. whipping cream
1 c. large fruit salad
2 c. small marshmallows

Make custard of eggs, sugar, vinegar by cooking together
and keep beating until thick. Cool. Whip cream. Add cool
custard and blend. Add can of fruit salad drained of juice.
Add marshmallows; mix and put in refrigerator overnight.

L

ANCHOVY SPAGHETTI SAUCE

Ll

1 tube anchovy paste

L.
r

1/4 lb. butter

Melt anchovy paste in butter, stirring constantly. (Add
more butter if it is too thick.) Pour over cooked spaghetti and
serve with grated Parmesan cheese.

c'
---1,

BAKED GREEN BEANS

Mrs. Edythe Dickerson
Twin Lakes, WL

I

~

LIME AND PEAR SALAD

Lynn Sluppick
Salem, Wi.

1 pkg. large lime jello
2 large cans pears

1 (8 oz.) pkg. cream cheese
9 oz. container Cool Whip

Drain pears and reserve juice. Use juice of pears and
enough water to make 2 cups of liquid. Bring to a boil and
add lime jello and dissolve. Put in blender, pears and break
up cream cheese; cream together until liquified. Pour cream
cheese mixture into jello. Use wire whisk to fold Cool Whip
into jello mixture. Pour into mold and refrigerate.
Julie Tracy

"DAD'S" GERMAN POTATO SALAD
3-5 lb. red potatoes
1/2 lb. bacon
1/4 c. diced onion
1/4 c. green pepper
4 stalks celery
4 hard boiled eggs

T~ l

L
[

Boil potatoes with jackets on until fork, inserted in center,
still feels hard (small salad potatoes work best). Peel and cube
into 1 inch pieces. Add fried crisp bacon bits and next 4
ingredients, reserving 1-2 eggs for garnish. In fry pan, with
bacon drippings, stir in rest of ingredients until it comes to boil.
Pour over potato mixture in bowl and mix gently. Serve warm.

-18-

Kenosha Co., Wi.

2 c. French cut green beans,

1/2 c. bread crumbs
Salt and pepper to taste
Onion rings

drained
1 can cream of mushroom soup

Mix green beans, mushroom soup, bread crumbs and salt
and pepper together. Put in baking dish and top with onion rings.
Bake at 350° for 1/2 hour.

[
THREE BEAN SALAD

[

Rita Yurasek
Twin Lakes, Wi.

1 can green beans
1 can yellow beans
1 can dark red kidney beans

[

1/2 c. chopped onions
1/2 c. chopped green pepper
1/2 c. sugar
Sprinkle of salt and pepper

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

2 Tbsp. sugar

1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. vinegar
4 Tbsp. yellow mustard
2 Tbsp. water
Bacon drippings

Mrs. Edythe Dickerson
Twin Lakes, Wi.

[

Drain beans and mix. Add remaining ingredients and stir.
Make day before eaten. Refrigerate.

[

LEMON APPLE CIDER RING

[

6 oz. lemon jello
2 c. hot cider
4 tsp. sugar

[

(

''

'

'·-~-'

Mrs. Cletus Daniels
New Munster, Wi.
1 1/2 c. diced red apples
Celery and nuts if desired

Dissolve jello in hot cider and add sugar. Cool this until
syrupy. Add apples, nuts and celery. Can be arranged in a
design in mold first, then the jello can be added if desired.
-19-

Kenosha Co. , Wi.

[,. _:
CHEESY BARBEQUE POTATOES
Mrs. Arline Hauth
Arlington Heights, ll.
2 Tbsp. horseradish
1/2 c. mayonnaise
1 c. cottage cheese

NIPPY SALAD MOLD
1 (3 oz.) pkg. lime jello

1 1/4 c. hot water
1 c. crushed pineapple,

well drained
Partially chill jello. Stir in remaining ingredients.
into milk and chill until firm.

Pour

Rita Yurasek
Twin Lakes, Wi.

RANCH STYLE LIMA BEANS

1 tsp. chili powder
1/4 tsp. cayenne
1/8 tsp. pepper

2 (10 oz.) pkg. frozen

Fordhook lima beans
1 (1 lb. 12 oz.) can tomatoes
1/2 c. brown sugar
1 tsp. salt

6 slices bacon, halved

1 medium onion

Combine lima beans, tomatoes, onion, brown sugar and
seasonings in bean pot or other heavy casserole; mix well.
Top with bacon. Bake at 350° for 3 hours.
Lydia M. Schneider
Twin Lakes, Wi.
1 medium sliced onion (add to
bacon; cook until transparent)

SWEET-SOUR CABBAGE
1-2 lb. head white cabbage
4 slices bacon, cut in small
pieces and fried brown

2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/3 c. milk
2 Tbsp. barbeque sauce

L

Dash pepper
1/4 tsp. oregano
4 c. thinly sliced potatoes

1/2 tsp. paprika

LJ

Combine 1 1/2 cups of the cheese, the soup, milk,
barbeque sauce, oregano, salt and pepper; mix well. Stir
in potaotes. Pour mixture into buttered 11 3/4 x 7 1/2 inch
baking dish. Cover with foil. Bake in preheated (350° ) oven
for 45 minutes. Remove foil and bake 15 minutes longer.
Sprinkle with remaining cheese and paprika. Return to oven
until cheese begins to melt. Serves 4-6.

[

GREEN BEAN CASSEROLE

L

J

June White
Boca Raton, Fl.

I

r

J

1 pkg. frozen French style

[

J

I

green beans, may use
2 pkg. if desired
1 c. fine Ritz cracker crumbs

[' J
[I

1 c. grated cheese (American)
3/4 c. finely chopped onion
1 can cream of mushroom soup

Cook beans until tender and drain.

Put layer green beans,

1/2 mushroom soup, 1/2 onions, 1/2 cheese, 1/2 crumbs; repeat
layers. Heat in oven at 350° until bubbly and crumbs are golden

brown; delicious!

Can be doubled or tripled for large group

J
FRENCH FRIED ONIONS

[ .
-

Add to above and simmer:
1/3 c. sugar
1/3 c. vinegar

L1.

Peg Klauke

2/3 c. water

Fill 4 quart pot 1/2 full of salted water; bring to boil.
Add cabbage that has been sliced; boil for 3 minutes. Drain
in colander. When well drained, put all together and simmer
for 1 1/2 hours.

.

Veronica Edman
Burlington, Wi.

i
)

1 c. sifted flour
1 tsp. baking powder

1 1/2 tsp. salt
1 egg
1 c. milk

Mix all ingredients with egg beater. Let stand 15 minutes.
Slice onions and separate rings. Dip in batter. Fry in deep
fat. These are very tasty.

r

l

-21-20-

Kenosha Co. , Wi.

Kenosha Co. , Wi.

[75

r
\l.·
1-'

I

JELLO DESSERT

Mrs. Paul Zima
Ormond Beach, Fl.

2 small pkg. red raspberry

COPPER PENNIES (CAHROTS) SALAD

....

2 pkg. frozen red raspberries
1 1/2 c. applesauce

jello
2 c. boiling water

4 lb. carrots, cross sliced

Marinade: Blend-

Topping:
1/2 pt. sour cream

3 c. miniature marshmallows

[

Dissolve jello in boiling water; add frozen berries and
mix. Let cool until jello begins to thicken, then add applesauce
and mix well. When jello is set, mix topping and spoon on top
of jello. Strawberry jello and frozen strawberries are equally
good. Cool Whip may also be substituted for sour cream and
marshmallow topping.

[

CORN SOUFFLE

[

2
2
1
2

Sharosn sizemore
1
a em, Wi.

Tbsp. oleo
Tbsp. flour
1/2 tsp. salt
c. cream style corn

CRANBERRY SALAD

Sharon Sizemore
Salem, Wi.

1 (1 lb.) bag cranberries
1 can crushed pineapple,
well drained

1 container Cool Whip
1 c. sugar
Marshmallows
Combine all ingredients and let

1 tsp. horseradish mustard
3/4 c. vinegar

Kenosha Co. , Wi.

2 tsp. Worcestershire sauce

Dash salt and pepper

Mix together; add vegetables.
SALAD DESSERT

'

[

.

Drain 1 (10 ounce) package frozen strawberries. Add
water to juice to make 1 1/4 cups; heat to boiling. Dissolve
jello in hot liquid. Add 1 pint vanilla ice cream by spoonfuls,
stirring until melted. Chill until thickened, not set. Fold
in drained berries; chill until firm. To use as summer dessert,
pour into 8 inch baked pie shell.
Mrs. Esther Douglas
Burlington, Wi.

[
2 (llb.) cans (4 c.) pork
and beans
3/4 c. brown sugar

[
[
"

..

1 tsp. dried mustard
6 slices bacon, chopped
1/2 c. catsup

Empty 1 can beans into 1 1/2 quart casserole dish. Mix
together brown sugar and mustard and sprinkle half of the mixture over beans. Top with other can of beans and sprinkle with
remaining brown sugar mixture, chopped bacon and catsup.
Bake uncovered in 325° oven for 2 1/2 hours.

J
,,

CL J
['

I

Let stand 24 hours.
Jan Witt
Wilmette, ll.

BAKED BEANS

['
-22-

1/2 c. olive oil

Add:

[

[

Pour into 2 quart greased baking dish and bake 30 minutes
at 350° until knife inserted comes out clean.

Grind up cranberries.
set overnight.

1 can tomato soup
3/4 c. sugar

[

1/4 tsp. pepper
1 c. half & half
3 beaten eggs

1 1/2 green peppers, chopped
4 green onions, chopped

and cooked until tender
!.,., ,,

Mrs. Harold Ortegel
Wheeling, U.

-23-

Kenosha Co. , Wi.

.

1

{?~

.

1 large can or jar sauerkraut
1/4 lb. margarine
1 large onion, diced

3/4 c. pickle juice, drained
from sweet pickles
1 Tbsp. Worcestershire sauce
1 Tbsp. salad oil
1 1/2 c. thinly sliced celery
2 Tbsp. thinly sliced green
onion
2 Tbsp. diced green pepper
1 Tbsp. chopped pimento

3 1/4 c. hot water
1 c. sour cream
. 1 c. blueberry juice

3/4 c. milk

.,..

Eva Stec
Bridgeview, ll.
1/2 lb. wide noodles
1 c. water

Melt margarine in large frying pan and saute diced onions.
Rinse sauerkraut to get sourness out of it, then put sauerkraut
into onions and 1 cup water and cook until water cooks out and
sauerkraut browns to your liking. Meanwhile cook noodles to
tenderness of your liking. When kraut is browned, add drained
noodles and cook 10 minutes at low heat.

KIDNEY BEAN SALAD

2 pkg. lemon jello

1 can cream of chicken soup
1 pkg. frozen broccoli

Saute chopped celery and minced onion in 3 tablespoons
margarine. Mix with cooked rice, Cheddar cheese soup, cream
of chicken soup, broccoli (thawed and cut into 1/2 inch pieces)
and milk. Pour into buttered 2 quart casserole dish. Bake
in 350° oven for 45 minutes.

MOCK PIEROGI

TWO TONED BLUEBERRY MOLD

Marilyn El verman

GREEN RICE
2 c. cooked rice
1/2 c. chopped celery
1/4 c. minced onion
1 can Cheddar cheese soup

-~

Kitty Thomssen

iI

~-.

SPECIAL BAKED BEANS

[I

1 Tbsp. minced onion

2 Tbsp. bacon fat
1 (1 lb.} can pork and beans

L.
[

l

r

"j

STUFFED ACORN SQUASH

l

1 acorn squash
1 tsp. chopped onion
1 tsp. finely chopped green

Combine pickle juice, Worcestershire sauce, Tabasco
sauce and salad oil in saucepan; heat to boiling. Pour over
beans. Cover and marinate in refrigerator 1-2 hours. Drain
marinade from beans; add remaining ingredients and toss lightly.
Yields about 4 cups salad.
Kenosha Co. , Wi.
-24-

L ]
[

r
·.ot

i
b,

[~

J

Lillian Keith

1/4 c. catsup
2 Tbsp. brown sugar
1 tsp. dry mustard

Cook onions in bacon fat; add to pork and beans. Add
remaining ingredients; mix well. Cover and bake at 350° for
30 minutes.

pepper
2 hard cooked eggs, coarsely
chopped
1/2 c. mayonnaise or salad
dressing
1/4 c. sour cream
Dash Tabasco sauce
1 (1 lb. 1 oz.) can kidney beans,
drained
2/3 c. chopped sweet pickles

1 pkg. black raspberry jello
1 c. boiling water
1 can blueberries, drained

Dissolve lemon jello in hot water; cool slightly, then. combine with sour cream. Pour into greased mold and set. D1ssol ve
blac: raspberry jello in boiling water; cool slightly. Add
blueberries and blueberry juice. Cool and pour over cream
· mold that has set.

...

r

Kitty Thomssen

Elaine Nieschamm
2 Tbsp. butter
1/2 c. grated cheese
1 c. soft bread crumbs
Salt and pepper

Bake squash in hot oven (400°) about 35 minutes or until
tender. Cut lengthwise into halves, discard seeds and scoop
out center, leaving shells about 1/4 inch thick. Mash pulp
and add remaining ingredients. Pile into squash shells and
place in moderate oven (350°) to brown tops. Serves 2.

l~

I.

}

"'

MORE MORE

']

1
2
2
1

d

]

lb. noodles
Tbsp. salt
Tbsp. butter
1/2 chopped green pepper

Bertha Poile
6 (8 oz.) cans tomato sauce
1 can whole kernel corn,
drained
2 Tbsp. chili powder
1 lb. Cheddar cheese
•25Kenosha Co-. , Wi~

r
I

MORE MORE (Continued)
Put in 6 quart casserole; top with cheese.
tin foil. Bake at 350° for 1 hour.
HAMBURGER SOUP

1/4 c. catsup
1 Tbsp. instant beef granules
2 tsp. seasoned salt
1 tsp. dried basil, crushed
1 bay leaf

1 lb. ground beef
5 c. water
1 (16 oz. ) can tomatoes,
cut up
1 c. onions, chopped
1 c. carrots, sliced
1 c. celery, chopped

.

Cover with

Mrs. Robert Danford
Burlington, \Vi.

Salt and pepper to taste
1/3 c. pearled barley

In large kettle or Dutch oven, brown ground beef, stirring
lightly to break up larger pieces. Drain off excess fat. Add
water and undrained tomatoes. Add rest of ingredients and
bring to boil. Reduce heat and simmer 1 hour or until vegetables
are tender. Season to taste with salt and pepper. Remove bay
leaf. Makes 10 cups; can freeze.

EARLY AMERIC/\N CORN AND CHEESE
BAKE
6 ears corn or 2 c. creamed

...

l

i

l

...

l

j

1

[ -1I

[ I
I

[

1 1/2 c. milk
1 c. shredded Cheddar cheese
1 1/2 c. soft bread crumbs
3/4 tsp. salt
1/4 tsp. pepper

corn
1/2 minced onion
1/2 c. diced green pepper
4 eggs

I

~

..

CuL kernels from corn to make 2 cups or use canned corn .
Cor bine corn with remaining ingredients; mix welL Pour
into 2 quart casserole; cover and bal<.:e for 30 minutes.
Uncover and bake 30 minutes longer or until golden brown and
knife comes out clean. Bake at 350°.

SHRIMP SALAD

Hazel Runkel

3/4 c. mayonnaise
1/4 c. catsup

1/4 c. chili sauce
Salt

Makes a thousand island dressing.

Mrs. Earl V. Razor
Salem, Wi.

1 c. wild rice
Boiling water
1/2 c. butter
1/2 c. slivered almonds
2 Tbsp. finely chopped onions

1/2 lb. fresh mushrooms, sliced
1 tsp. salt
2 Tbsp. sherry (optional)
3 c. chicken broth

Pour boiling water over rice and let stand 1/2 hour. Repeat
this and when cooled, drain well. In heavy frying pan, melt
butter and stir in rice, almonds, onions, mushrooms and salt.
Saute about 5 minutes;. don't let onions and almonds brown.
Stir in sherry. Turn into lightly buttered casserole and pour
chicken broth over. Bake at 325°, covered, for 1 hour. Uncover
and bake 15 minutes longer or until rice is tender and liquid
is absorbed. Serves 6-8; may be made ahead and refrigerated
or frozen,

[

"]

'

I,

[

1 I 4 c. cold water

I

l

[ J

[i J
I

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r,

'

Kenosha Co. , Wi.

2 c. cooked snrimp
1 c. chopped celery

[' ]
C:j

~-_".:II

Then add:

3 hard cooked eggs, cut up
1 small onion, cut up

Serve on lettuce.

ZUCCHINI BAKE

Ruth Ortegel

1 c. bread crumbs, seasoned
2 eggs

1/2 c. sour cream
1 zucchini

j

'!__,_

-26-

When thickened, put over hot water.

. Mix together and put in fish mold.

r

Combine:

J

1 pkg. gelatin

WILD RICE CASSEROLE

Harriet Puchalski
(Mrs. Lou)
Chicago, ll .

Mix eggs and 1/2 Cltp sour cream. Spread 1/3 bread
crumbs in bottom of greased casserole. Dip zucchini in egg
and sour cream mixture and place in row on bread crumb-s.
Salt I ightly. Sprinkle bread crumbs on top and add second
layer of zucchini. Top with rest of egg and sour cream mixture.
Sprinkle on bread crumbs and dot with butter. Bake at 350° for
about 35 minutes until golden brown.

-27-

Kenosha Co. , Wi.

r~
I

t

HANDY CHART OF KITCHEN MATH WITH METRIC

MAIN DISHES

r-----------------------------------------------------~
KITCHEN MATH WITH METRIC TABLES
Measure

Equivalent

Metric (ML)

1 Tbsp.
2 Tbsp.
1 jigger
Y. cup
1/3 cup
Y:z cup
1 cup
1 pint
1 quart
1 liter
1 oz. (dry)
1 pound
2.21 pounds

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

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

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

teaspoons (tsp.)
tablespoons (Tbsp.)
fluid ounces (fl. oz.)
cups (c)
pints ( pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
_. _c_u_b!C: y~~~s. (_y_d_3} _ .. _. __
milliliters (ml}
liters(!)
liters (I)
liters (I)
cubic meters (m3)
cubic meters (m3)

milliliters (ml)
milliliters (ml)
milliliters (ml)
liters (I)
liters (I)
liters (I)
liters (I)
cubic meters (m3)
_c~?!C: !l:e_t~~s- ~~~~ _. _. __ ..
fluid ounces (fl oz)
pints(pt)
quarts (qt)
gallons (gal)
cubic feet (ft3)
cubic yards (yd3)

DEEP-FAT FRYING TEMPERATURES
WI-"I"HOUT A THERMOMETER
A 1-inch cube oi white bread will turn
golden brown:
345° to 355°
65 seconds
355° to 365°
60 seconds
365° to 3 75•
50 seconds
375° to 385°
40 seconds
385° to 395°
20 seconds

SIMPLifiED MEASURES
dash = less than 1/8
2 pt. (4 c.) = 1 qt.
teaspoon
4 qt. (liquid) = 1 gal.
3 tsp. = 1 Tbsp.
16 Tbsp. = 1 cup
1 cup= Y, pt.
2 cups= 1 pt.

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

If you want to measure part-cups by the tablespoon, remember:
4 Tbsp. = Y. cup
10 2/3 Tbsp. = 2/3 cup

5 1/3 Tbsp. = 1/3 cup
8 Tbsp. = Y, cup

12 Tbsp. =%cup
14 Tbsp. = 7/8 cup

5
15
30
0.24
0.47
0.95
3.8
0.03
_~-!_6__ . _ .. __
0.03
2.1
1.06
0.26
35
1.3

SWEET POTATO BAKE

[

J

2 medium sweet potatoes
4 apples

1 lb. pork sausage
Cinnamon, to your taste

2 Tbsp. sugar

[
.,

[

I

Peel and slice sweet potatoes in bottom of baking dish.
Add 1ayer of sausage in patties or sliced. Peel and slice apples
over top. Sprinkle with sugar and cinnamon. Cover and bake
1 hour at 375°. Serves 4.

[

FRENCH FRIED LIVER

[

1 lb. tiver
1/3 c. flour
1 tsp. sal-t

C. T. Puchalski
Burlington, Wi.
1/2-tsp. pepper
1/2 tsp. paprika

i

["

Cut liver into serving pieces. Combine remaining
ingredients. Dip liver into flour mixture. Fry in 365°
deep fat for 4-6 minutes. Yields 4 servings.

!

[

l

"

SAUSAGE BALLS

[
1 lb. ho-t sausage
3 c. biscuit mix

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

Aunt Mae Ortegel

[
[

J .,

C. T. Puchalski
Burlington, Wi.
3 Tbsp. water
1/2 lb. cheese, coarsely
shredded

Mix atl ingredients together; shape into small balls. Bake
at 400° for 15 minutes. Serve hot. May be refrigerated overnight before baking.

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

Size

Average Contents

8-oz . . . . . . . . . . . . . . . .
picnic . . . . . . . . . . . . . .
No. 300 . . . . . . . . . . . . .
No. 1 tall . . . . . . . . . . . .
No. 303 . . . . . . . . . . . . .
No. 2 . . . . . . . . . . . . . . .
No. 2Y:z . . . . . . . . . . . . . .
No.3 . . . . . . . . . . . . . . .
No. 10 . . . . . . . . . . . . . .

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

[

MAIN DISH PASTRIES

[

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...

1 lb. ground beef
1 pkg. beef stew seasoning
mix
1.

Lorrine Grossmann
Burlington, Wi.
1 (8 oz.) can tomato sauce
1 (8 oz.) pkg. tenderflake

refrigerated biscuits
1/2 c. grated Cheddar cheese
-29Kenosha Co. , Wi.

r
:

BAKED CHICKEN SUPREME

Lydia M. Schneider
Twin Lakes, Wi.
Bone and skin 5 chicken breasts; cut in halves and salt.

MAIN DISH PASTRIES (Continued)
Brown ground beef and drain. Blend in stew seasoning mix
and tomato sauce. Press each biscuit into an ungreased muffin
tin. Spoon meat mixture into cups and sprinkle with cheese.
Bake in 350° oven for 12 minutes.

Dressing:
1/2 c. thousand island dressing
1/2 c. dairy sour cream

STEW KABOBS

Lorrine Grossmann
Burlington, Wi.

Juice of 1/2 lemon
1 small onion, grated

Dip chicken in dressing and let stand a few hours or overnight.

1 green pepper, cubed
3 oz. whole mushrooms

1 pkg. Lawry's beef stew

seasoning mix
1/4 c. red wine
1/2 c. salad oil
2 lb. boneless chuck or
stew meat, cut into
1/2 inch cubes

1 c. coarse dry bread crumbs

12 cherry tomatoes
2 red onions, quartered

Combine beef stew seasoning mix and wine. Add salad
oil and mix well. Coat beef chunks thoroughly with mixture
and allow to marinate 1 hour. On skewers, alternate meat,
green peppers, mushrooms, tomatoes and onions. Broil or
barbeque to desired degree of doneness. Makes 6-8 servings.
SLUMGULLIAN

Lydia Schneider

1 lb. pork

When ready to use, dip in crumbs. Place in shallow
pan that has been lined with foil. Drizzle melted butter over all.
Bake at 375° for 1 hour.

L

DELICIOUS MEAT BALLS

[

Z

[

Cut as for chop suey; brown and add:
2 cans clear chicken broth

1 sliced onion

Simmer until tender.

['

lb. ground beef

1 c. dairy sour cream
1 pkg. dry onion soup mix
1 egg, slightly beaten
1/4 c. water

[

1 lb. beef

1/2 c. melted butter

!

Veronica Edman
Burlington, Wi.
1 1/2 c. dry bread crumbs
1/2 c. flour, blended with
1 tsp. paprika
1/4 c. margarine or butter
1 can cream of chicken soup

Mix meat, sour cream, soup mix and bread crumbs and egg
together. Form into balls about size of golf ball. Roll in
mixture of flour and paprika. Brown in butter or margarine.
Combine soup, water. Pour over meat. Let simmer about
20 minutes, adding more water if necessary. Serve over
cooked noodles.

(All pork may be used. )
1 jar pimento
1/2 green pepper, cut
1/2 lb. medium noodles, cooked

1 can whole kernel corn,

drained
1 can peas
1 jar mushrooms

about done

Mix all together. Put in casserole. Sprinkle grated cheese
on top and crushed potato chips. Bake about 1 hour at 375°.

-30-

Kenosha Co., Wi.

CHIPPED BEEF CASSEROLE

[

2

[

2 c. milk
1/2 lb. grated cheese
1 large onion, chopped

[: ']

cans mushroom soup

Joyce Brown
Northbrook, ll.
4 boiled eggs, cut up
1 small box Creamettes, not
2

cooked
small pkg. chipped beef, cut
up

Mix all together. Put in casserole overnight in refrigerator_
Bake at 350° for 1-1 1/2 hours.
-31Kenosha Go.~ Wi._

C ffiCKEN CHOP SUEY

Kitty Thomssen
1 c. grated carrot
1 green pepper, cut julienne
style
1 1/2 tsp. salt
1 (No. 2) can bean sprouts,
drained
3 c. cooked chicken
1/4 c. flour

1 small onion, sliced thin
1 c ..chopged celery
2 Tbsp. butter
1 1/2 c. chicken broth
1 (4 oz.) can mushrooms
1/4 c. water2 Tbsp. so..y sauce
1 c. dairy sour cream

Cook onions, carrots, celery, green pepper in butter for
10 minutes. Add salt, broth, beans, mushrooms, cream and
chicken. Mix gently; heat throughly. Blend water, flour and
soy sauce and stir into hot mixture. Heat until slightly
thickened; do not boil.
EGGS AND SAUSAGE BRUNCH
6 slices bread and butter
(buttered on both sides
and cut in cubes)
3/4 lb. grated Cracker
Barrell Cheddar cheese

Rose Sternberg

1 (1 lb.) can kidney beans
1 (1 lb.) can lima beans
(butter beans)

BEAN CASSEROLE (Continued)
Cook 10 minutes.
for 45 minutes.

L

sliced
2 c. milk

4 eggs
1/2 tsp. salt, pepper and dry
mustard

Joyce Spinner
Wilmette, TI.
1 large jar B & M baked beans

Mix above together in casserole. Cut 6 strips bacon fine
and fry until crisp. Add 1 large onion (cut in rings) and 1
minced clove of garlic and fry until glossy. Stir in:

Add to beans. Bake in a 375° oven

Esther Scherrer

POOR MAN 1S LOBSTER

[

2 lb. haddock filets

1/4 lb. butter

Boil fish in water in pan for 5 minutes on each side. Drain
vvell and arrange in dish. Melt butter and pour over fish. Salt
and pepper and paprilm to taste. Bake 1/2 hour at 350°.

[

Ruby Winter
Wilmette, ll.

[

CHICKEN MACARONI CASSEROLE
(13x9 inch or 2 quart casserole)

[
[

2 c. or more cooked-chicken
1 (7 oz.) Creamettes, uncooked
2 c. cream of chicken soup
2 c. milk (1 1/2 cans also may
be used)

[

Mix all ingredients in bowl; put in refrigerator overnight.
Bake at 350° for 1 hour.

[

CHICKEN AND RICE

6 sausage links, browned and

Combine milk and eggs with seasonings. Layer bread,
cheese, egg mixture in shallow 13x9 inch pan. Bake 1 hour
at 350°. Make sausage and place slices on top. For best
results, make night before and refrigerate.
BEAN CASSEROLE

L
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~

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J

3:-4lb. chicken
1/3 c. flour
1/4 c. butter
1 c. cream of chicken soup
1/8 tsp. thyme

Salt and pepper to taste
1/2 lb. shredded sharp Cheddar
cheese
1/4 c. chopped onions
1/4 c. chopped green peppers
1 c. water chestnuts, sliced

Ruby Winter
Wilmette, ll.
2
1
1
1

1/2 Tbsp. onion, chopped
tsp. salt
Tbsp. parsley flakes
1/3 c. water
1 1/3 c. Minute rice, uncooked

Roll chicken in flour. Salt and brown in butter. Remove
chicken and add soup, water and seasoning. Cook to a boil.
Spread rice in 9x13 inch pan. Pour all but 1/3 cup soup mixture
over rice. Put in chicken. Add rest of mixture over chicken.
Bake at 375o. for 30-40 minutes, covered with foil.

['
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I

1/2 c. brown sugar

1/4 c. vinegar
1 tsp. dry mustard
-32Kenosha Co. , Wi.

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-33I"'

Kenosha Co. , Wi.

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Madeline Kaschner
Butternut, Wi.

PUMPKIN STEW
1/4 c. corn oil
1/4 c. chopped onion
1 clove of garlic, minced _ __
1/4 c. chopped green pepper

OUR FAMILY'S FAVORITE HOT DISH

[

1
1
1
1

2 Tbsp. tomato paste

2 c. cooked corned beef, cubed
3 1/2 c. peeled, seeded and cubed

pumpkin
3/4 c. water

Heat oil over medium heat in heavy skillet or Dutch oven.
Add onion, garlic, green pepper and tomato paste. Stir
occasionally. Saute until onion is transparent. Add beef,
pumpkin and add water. Bring to a boil. Cover; reduce
heat and simmer 20 minutes or until vegetables are tender.
Makes 4 servings.
Kay Wetter
Salem, Wi.

CALIFORNIA NOODLES

1 lb. hamburger
1 can tomato soup
1/2 c. soup water
1/2 lb. cooked noodles

L j'~J
[' ,]

1/4 c. green pepper, chopped
1 can tomato sauce
2 c. corn, frozen or canned
Medium onion, diced

[

June White

[

IN FROM THE SNOW CASSEROLE

[
[
["".

[

:

Boca Raton, Fl.
1 can cream of mushroom
soup
1 can cream of chicken soup

1 can cream of celery soup
1 c. or little more uncooked
rice

Mix well together and pour into flat casserole. Place
chicken pieces on top. Salt and pepper and dot with oleo if
desired. Bake at 250° for 3 hours.

['I

[
[

-34-

Kenosha Co; , Wi.

1 can cream of mushroom soup
1 can cream of chicken soup
3 c. water

Brown ground beef and diced onion; mix with other ingrediw .s. Bake uncovered 1 1/2 hours at 350°. Top with chow
mein noodles for last 15 minutes. (If it seems to be dry, add
a little more water at this time.)

Brown hamburger, pepper and onions. Add soup and sauce
and water, corn and noodles. Bake at 350° for 1 hour.

CHICKEN CASSEROLE

lb. ground beef
diced onion
c. chopped celery
c. washed uncooked rice

Mrs. Anne Buschman
Twin Lakes, Wi.

['

Mrs. Harold Ortegel
Wheeling, ll.

1 pt. cream style cottage
cheese
1 tsp. parsley flakes
1/2 tsp. oregano
8 oz. Mozzarella cheese or
mild process cheese, sliced

1 lb. lean ground beef
1 (15 oz.) can Hunt's tomato
herb sauce
1/4 c. finely chopped onion
3/4 tsp. salt
1/4 tsp. pepper
2 (10 oz.) pkg. frozen,
chopped spinach, cooked
and drained

In skillet, brown beef; drain fat. Stir in Hunt's tomato herb
sauce, onion, 1/2 teaspoon salt and pepper; simmer, uncovered,
10 minutes, stirring occasionally. Press spinach very dry; combine with cottage cheese, parsley flakes, oregano and remaining
1/4 teaspoon salt. Spoon spinach mixture around edge of shallow
baking dish; pour beef mixture in center. Cut cheese slices into
lengthwise strips; arrange in lattice design over meat. Bake
at 375° for 20-25 minutes. Makes &-8 servings.

CALIFORNIA LIMA BEAN CASSEROLE

Peg Williams

1 tsp. baking soda

1 lb. lima beans (baby limas)
1 tsp. salt

Cover with water and let soak overnight. Drain beans and
cover with fres-h water. 2 teaspoons salt. Cook slowly for 1 hour
or until tender.
-35-

Kenosha Co . , Wi.

c

.

·--~;1·~-

CALIFORNIA LIMA BEAN CASSEROLE (Continued)

Cut 1/2 lb. bacon in 1 inch pieces; fry until limp, remove.
1 lb. gnmnd chuck
1 large onion, diced
1 tsp. dry mustard

2. (1 lb.) cans Del Monte stewed

tomatoes
1 c. brown sugar, do not pack

HAMBURGER AND VEGETABLE CASSEROLE (Continued)

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

After frying bacon, fry meat until it loses color; take out.
Fry onion for a short time. Drain beans but not too dry. Save
some of the water. Mix all ingredients; place in 9x14 inch
casserole. Bake for 2 1/2 hours at 300°. (If beans should
dry out too much, use some of the bean water over them. )

[

Cook 1 pound hamburger in 2 tablespoons fat until brown
and separate. Put in large bowl; add:

CLEMENCEAU CASSEROLE

[

2 onions, chopped
1 c. celery or celery soup

1 layer cooked chicken

Mrs. W. H. Griffin
New Orleans, La.

[,

1 layer broccoli

Sauce:
1 pt. sour cream
1 pkg. Lipton's onion soup

j'

1 c. whipping cream, whipped
Parmesan cheese, on top

Bake until bubbly.
SPANISH RICE
1 lb. bacon
1 large onion

Tommye Haas
2 c. rice
1 qt. tomatoes

Cut up bacon into small pieces; brown with onion. Boil
2 cups rice for few minutes (use less water than suggested on
rice box as you want rice to soak up tomato taste later). Add
tomatoes, chunky preferred, rice, bacon and onion. Put in
casserole dish and bake for 1-2 hours at 350°. Salt as desired.
HAMBURGER AND VEGETABLE
CASSEROLE
2 lb. ground beef
1 small onion
1 Tbsp. shortening
Salt to taste

HAMBURGER DISH
(Casserole)

[T

1 can cream of mushroom soup

Add 1 1/2 cups water to cans and rinse and add to liquid
mixture. Add:
1/2 c. uncooked rice or
1 1/2 c. cooked macaroni

4 Tbsp. soy sauce
Salt and pepper

[

Cover dish with foil and cook 1 1/2 hours at 350°. Remove
from oven; cover with 1 can chow mein noodles. Return to
oven and bake for 30 minutes more.

[

PIZZA CASSEROLE

[

1 lb. Italian sausage (mild)
1 large onion, chopped
1 (7 oz.) box macaroni,
cooked and drained

I

Florence Ebneter
1 (16 oz.) can pizza sauce,
preferable Pastorelli
1 (8 oz.) pkg~ shredded pizza
cheese
Mushrooms, chopped green
peppers (optional)

[~

['

Mrs. Helen Franz
Camp Lal~e, Wi.

1 can mixed vegetables
1 can tomato sauce
1 pkg. ready to bake baking
powder biscuits
-36Kenosha Co., Wi.

Kay Wetter
Salem, Wi.

Saute sausage with onion. Cut in small pieces and drain
on paper towel. Mix all ingredients and bake at 350° for 30-40
minutes.

[
-37-

Kenosha Co. , Wi.

Lr,J
FRENCH CHICKEN BAKE
2/3 c. margarine or butter
1 lb. mushrooms, sliced
1 c. chopped celery
1/4 c. cornstarch
2 tsp. salt
1/4 tsp. white pepper

Mrs. Cletus Daniels
New Munster, Wi.
1 tsp. thyme
4 c. milk
4 c. diced chicken, cooked
1 (8 oz.) pkg. egg noodles
cooked and drained
1/4 c. white wine
1 c. fine dry bread crumbs

In skillet, heat 6 tablespoons of the butter over medium
heat. Add mushrooms and celery. Saute 5 minutes. Strain and
set aside remaining juices. In saucepan, mix cornstarch,
salt, pepper, thyme, gradually stir in vegetable juices and milk
until smooth. Bring to a boil and boil 1 minute. Remove. Stir
in mushrooms and celery mixture; add chicken, noodles and
wine. Pour into 3 quart baking dish. Melt remaining butter;
stir in bread crumbs. Sprinkle over top. Bake at 400° for
20 minutes.

[ "~
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Edward Zima
Ormond Beach, Fl.

SHRIMP CREOLE
1 lb. pkg. raw, peeled
deveined shrimp
1/3 c. shortening
1/4 c. flour
1 c. hot water
4 cloves of garlic, finely
chopped
1/2 c. green onions and
tops, chopped
1/2 c. chopped parsley
1/2 c. green pepper, chopped

1/2 tsp. Tabasco sauce
1 1/2 tsp. salt
2 whole bay leaves
1/2 tsp. crushed whole thyme
1/2 dash cayenne pepper
1 (8 oz.) can tomato sauce
2 tsp. Worcestershire sauce
1 lemon slice
1/4 tsp. black pepper
2 c. cooked rice

[

[

[L-,

Veronica Edman
1 small onion, minced
1 c. beef bouillon

1/2 lb. sliced mushrooms
2 Tbsp. butter
3 Tbsp. minced parsley
1/2 c. chopped dill pickles
(optional), but don't knock it
until you've tried it

Mix flour, salt, garlic salt and pepper together. Pound
into round steak, both sides. Cut in strips 2 inches long and
1/2 inch wide. Brown on all sides in butter. Add bouillon and
minced onions; cover and cook slowly about 1 hour or until
tender. Saute mushrooms in butter, about 5 minutes; stir
; ~o meat with sour cream, parsley and pickles. Heat thoroughly;
do not boil. Served with cooked noodles. Makes 6 servings.
CHOP SUEY
1 1/2 lb. or more beef, pork
and veal
2 Tbsp. bead molasses
1 large onion
5 stalks celery, chopped in
bite sizes

Mrs. Clarence- Gardner
Burlington, Wi.
1 c. chop suey vegetables
1 c. bean sprouts
1-2 small c. water chestnuts
Sliced mushrooms (optional)
Soy sauce
Cornstarch

Brown meat well; put in large pan with 1 1/2 quarts of
water. Add bead molasses and sliced onion. Simmer for about
3/4 hour. Add celery; cook about 15 minutes. Add vegetables
and soy sauce to your taste- Simmer. Thicken with eornstarch.
Serve over rice._
CHICKEN TORTILLA

[j
Kenosha Co. , Wi.

2 Tbsp. flour
1/4 tsp. garlic salt
1/4 tsp. pepper
1 tsp. salt
1 1/2 lb. round steak, cut
1/2 inch thick
1/4 c. butter

[,

Cut shrimp in halves. Melt shortening; blend in flour.
Add hot water gradually. Cook until thick. Add remaining
ingredients except rice and Worcestershire sauce. Cover;
simmer 20-30 minutes. Add Worcestershire sauce and cook
slowly 30 minutes more. Serve over rice.

-38--

BEEF STROGANOFF

8-10 chicken breasts
1/2 c. onion, finely chopped
1 c. mushroom soup
1 c. chicken soup
2 (4 oz. ) c. chopped Ortega
green chilies

Mrs. Joyce Muller'
Las Vegas, Nv.
2 (4 oz.) c. chopped mttshrooms
1 pt. sour cream
1 lb. grated Cheddar cheese
1 doz. corn tortillas-, cut in
pieces
Kenosha Co. , Wi.
-39-

T
r

-~

CHICKEN TORTILLA (Continued)
Place chicken breasts in roasting pan; salt and cover with
foil. Bake at 400° for 40 minutes. Cool, skin and bone in large
chunks. Save juice. Combine in large bowl the onions, soups.
Add liquid from chickens. Add green chilies, mushrooms, sour
cream, Cheddar cheese, corn tortillas. Mix all together and
stir well. Put in 1/2 of mixture in 2-3 quart casserole dish.
Add chicken; cover with balance of mixture. Refrigerate for
24 hours. Leave at room temperature for 2 hours. Bake at
3 50° for 1 hour.

LASAGNA (Continued)
Oregano

L"'

1/2 lb. grated Romano cheese

[

In large casserole (layer twice): First, noodles; second,
cottage cheese; third, Swiss cheese; fourth, meat sauce;
fifth, Romano cheese; sixth, sprinkle oregano; repeat. Bake
1 hour at 350°; serves 16.

r

Mrs. Paul Z ima
Ormond Beach, Fl.

LUNCHEON DISH

[
PARTY BEEF

Mrs. Diane Surbier
West Chicago, ll.

4 lb. chuck, cut in bite

4 Tbsp. wine vinegar

pieces
2 pkg. Lipton beef mushroom
soup
1 c. water p-er pkg.

4 Tbsp. tapioca
1/2 c. catsup
Salt and pepper

[
[

I
'

C~mbine, in large casserole, the meat, soup mix, water,
wine, tapioca, catsup and salt and pepper. Mix well; bake at
250°, covered, for 5 hours. Add mushrooms and onions if
wanted. Also red wine in place of water for Beef Bourguigonne.
Serve on noodles or spaghetti. You'd never know that tapioca
was in this dish. It mens away and thickens gravy.

LASAGNA

Mrs. Betty Muller
Northfield, Il.

1/2 c. salad oil
1 lb. Mafalda or lasagna
noodles
3 lb. ground chuck
3 cloves crushed garlic

1 tsp. Worcestershire sauce
1 tsp. onion flakes

1 can- crabmeat
1 (8 oz.) pkg. cream cheese
1 tsp. lemon juice

Mix well and spread on top of Holland Rusks. Put slice
of tomato on top and a slice of cheese on top of tomato. Bake
in oven for 10-15 minutes at 350°. Crumble crisp bacon on top
before serving. Serves 4.

[
TUNA PATTIES

[

[

Laura Shubert
Burlington, Wi.
1 c. tuna, drained
1 egg, beaten
Bread crumbs

2-3 onions and tops, cut fine
1 tib celery, cut fine
1 Tbsp. Worcestershire sauce

Make 1 cup white sauce. Add all ingredients. Mix well.
Make patties, then roll in beaten egg, then in bread crumbs.
Fry until brown. Turn and put cover on p-an. Fry slowly for
20 minutes.

2 c. tomato paste

2 c. tomato sauce
2 1/2 tsp. oregano

Salt and pepper
1 qt. tomatoes

Place salad oil in boiling water. Criss-cross noodles and
salt and boil for 10 minutes. Saute ground chuck, garlic and
all tomatoes, oregano and salt and pepper. Add small amount
of water.
2 lb. cottage cheese

1 lb. Swiss cheese
-40-

Kenosha Co-. , Wi.

SPICY MEAT BALLS

Mabel Wagner

1/2 tsp. pepper
1 Tbsp. horseradish
1/4 tsp. nutmeg
Dash liquid hot pepper
3 Tbsp. salad oil

1 lb. ground chuck or
round
2 eggs
1 c. bread crumbs
1 Tbsp. onion, minced
1 tsp. salt

Combine beef with eggs, crumbs and seasonings.
-41--

Shape into

Kenosha Go: , Wi.

!

I

tiny balls; saute in hot oil in large skillet, turning until golden.
Serve on picks. Yields 6 servings.
PATIO VEAL OREGANO

Mrs. John J. Fitzgibbon
Oak Park, Il.
1 medium onion, sliced
1/2 lb. fresh mushrooms,

2 lb. veal cutlets, sliced

1/4 inch thick
1 tsp. garlic salt
1/4 tsp. pepper
Flour
1/4 c. butter

Sharon Sizemore
Salem, Wi.

HAMBURGER STROGANOFF

SPICY MEAT BALLS (Continued)

sliced
1 tsp. parsley flakes
1/4 tsp. oregano
1/2 tsp. salt
1 bottle lemon lime beverage
(7 oz.)

Se~son

cutlets with garlic, salt and pepper. Dredge in flour
and pat lightly. Brown meat in butter in skillet. Remove meat
and set aside. Add onion and mushrooms to skillet and brown.
Add more butter as needed. Stir in parsley, oregano, salt and
lemon lime beverage, blending well. Add browned meat and
cover and simmer until meat is tender about 45 minutes to 1 hour.
Add more lemon lime beverage if additional liquid is needed.
Yields 5-6 servings.

1/2 c. chopped onions
1 clove of garlic
1/4 c. oleo
2 Tbsp. flour

2 Tbsp. minced parsley
1 (8 oz.) can mushrooms,

1 (10 oz.) can cream of chicken

soup, undiluted
2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 c. sour cream

sliced
Cook beef, onions and garlic in oleo over medium heat until
brown; stir in flour, salt, pepper and mushrooms. Cook 5. minutes; stir in soup. Simmer uncovered 10 minutes. Stir sour
cream in; heat. Sprinkle with parsley. Serve with noodles or
rice.
Mrs. Wayne Dyson
Burlington, WL

EGG NOODLE CASSEROLE

1 lb. hamburger
1 tsp. salt

Dash pepper

Fry hamburger until brown. While hamburger is cooking,
prepare noodles and sauce.
Sauce:

SPICY SAUERKRAUT-SAUSAGE BALLS

Winnie Fitzgibbon

3/4 c. quick or old fashioned
oats, undrained
1 egg, beaten
2 Tbsp. brown sugar, firmly
packed

1 (16 oz.) can sauerkraut,
drained
1 lb. pkg. sausage

Pat excess moisture from chopped sauerkraut with paper
towel. Combine all ingredients; mix well. Shape into 1 inch
balls. Bake in ungreased shallow baking pan in preheated 375°
oven for 20-25 minutes.· Serve warm; about 3 dozen balls.

2 (10 1/2 oz.) cans Campbell's
tomato soup

1 envelope spaghetti sauce
Mushrooms, if desired

Mix sauce in an electric frying pan and bring it to a boil.
Mix in hamburger with sauce and the noodles which have been
drained and also added to the sauce and hamburger. Cook in
electric frying pan for 1 hour at 250°.

NO PEEK CHICKEN
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/3 c. Minute rice

Rita Yurasek
Twin Lakes, Wi.
1 pkg. Lipton onion soup
1 chicken

Cut up chicken. Mix soups and rice. Do not dilute soup.
-43Kenosha Co. , Wi.

-42-

Kenosha Co. , Wi.

NO PEEK CHICKEN (Continued)
Put into shallow baking dish. Place chicken on rice. Sprinkle
onion soup over chicken. Cover with tin foil. Bake at 350°
for 2 hours.

~--1

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,)

HAM AND BROCCOLI BAKE

Mrs. Madeleine Robinson
Twin Lakes, Wi.

4 Tbsp. butter or margarine
2 (10 oz.) pkg. frozen, chopped

broccoli
4 c. diced, cooked ham
2 c. pkg. precooked rice
1/2 tsp. Worcestershire sauce

In large bowl, blend cheese spread, soup and milk. Cook
onion in butter or margarine until tender. Cook broccoli according to package directions until almost tender; drain. Add onion,
broccoli, ham, uncooked rice and Worcestershire sauce to soup
mixture. Blend into cheese mixture. This makes 2 (1 1/2 quart)
casseroles. One or both may be frozen for future use. Bake
frozen casserole, covered, in 400° oven for 1 1/2 hours. Uncover and continue cooking for 30 minutes more. Bake unfrozen
casserole in 350° oven for 35-40 minutes. Each casserole serves
4-5 people.

ITALIAN MEAT LOAF

Virginia Eaker
Burlington, Wi.

1 lb. lean ground beef
1/2 c. bread stuffing, soaked
in bouillon and water
1 bouillon cube
1/2 c. boiling water

1 Tbsp. onion flakes
3 Tbsp. Parmesan cheese
1 egg
1 tsp. salt
1/4 tsp. pepper

Mix and shape into loaf. Bake in flat pan with rim for
30 minutes in 375° oven. Then sprinkle 1 teaspoon oregano_
and 1 small can tomato sauce over loaf and bake at same
temperature for another 30 minutes.

-44-

Kenosha Co. , Wi.

1 can green beans or 1 pkg.
frozen beans, cooked
1 can cream of chicken soup .

Brown hamburger with onion and celery. Put meat mixture
Add beans and sollp and mix thoroughly.
Top with tater tots and bake 1 hour at 350°.

L

spread
2 cans condensed cream of
chicken soup
1/2 c. milk
1/2 c. chopped onion

1 lb. hamburger
1 onion, chopped
1 c. chopped celery
· 1 pl~g. frozen tater tots

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buffet service)
1 (8 oz.) jar process cheese

Mrs. Francis Kerkman
Naw Munster, Wi.

J

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(A colorful casserole that keeps well for

TATER TOT CASSEROLE

in casserole dish.

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Mrs. Esther Douglas
Burlington, Wi.

OYSTER HOT DISH

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1/4 lb. soda cracker crumbs
1 can oysters

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1/4 c. butter
Milk

Put 1/2 cracker crumbs on bottom of casserole dish.
Add oysters and top with remaining cracker crumbs. Put
butter on top of crumbs and add just enough milk to soften
crumbs and oysters. Bake at 375° for 35-45 minutes.

J

MACARONI CASSEROLE OVERNIGHT

J

2 c. Creamettes, cooked
2 cans mushroom soup

Mrs. Madelynne Poile
Twin Lakes, Wi.

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1 c. milk

1/4 lb. grated cheese
1 small onion. chopped
1 (6 1/2 oz.) can tuna fish

2 eggs, hard boiled
Mix all ingredients together; put in 9x12 inch pan or ~
(1 quart) casseroles; refrigerate overnight. Let stand 60 mmutes
at roo-m temperature. Bake 60 minutes at 350°. Let .stand 10
minutes before serving. Chicken, ham, turkey er dned beef
may be used instead of tuna.

L J
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PEPPER STEAK

I.

L'J J.

2 lb. sirloin steak
2 medium onions
1/2 c. celery

Lauretta 0' Connor
Burlington, Wi.
Mushrooms
1 Tbsp. soy sauce
1 clove garlic
Kenosha Co.,
-45-

wt.

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II

1 bouillon cube
2 large green peppers

Linda Deinert Wander
Downers Grove, ll.

CHINESE BEEF CASSEROLE

PEPPER STEAK (Continued) ___
1 small can tomatoes

1 1/2 lb. ground beef
1 pkg. frozen pea pods,

·-JJ"'"'

Trim meat. Cut in b.:ite.--size pieces. Brown meat· saute
onions and celery with meat. Cover with water. Add m.'ushrooms
soy sauce, garlic and bouillon. Simmer for 1 1/2 hours. Add
'
peppers· (cut ih strips) and tomatoes. Cook until tender. Thicken
with cornstarch. Serve over rice.

thawed
2 c. sliced celery
1 can condensed mushroom

r

1/2 can milk 3/4 tsp. salt
1 I 4 tsp. pepper
1 small onion, chopped
1 (5 oz.) can Chinese noodles

soup

L

Cook ground beef in frying P.an until brown.

Turn into

2 quart casserole. Arrange thawed pea pods over meat; cover

CHICKEN BREASTS IN WINE SAUCE
1 can mushroom soup

1 can celery or chicken
soup
1 c. sour cream

with celery. Mix remaining ingredients, except noodles, and
pour over celery. Sprinkle noodles over top and bake at 375°
for 30 minutes.

Glenda Deinert
Naperville, ll.

1/4 c. white wine
4 oz. fresh mushrooms
6 chicken breasts

[
2 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
3 Tbsp. chili powder

Salt and paprika chicken breasts. Brown chicken for
1 hour at 350°. Combine mushroom soup, celery soup,
sour cream, wine and mushrooms. Pour sauce over chicken and
bake 1/2 hour more. Serve with rice pilaf.
Virginia Ortegel
Burlington, Wi.

HEAVENLY PORK CHOPS

Brown 6 pork chops in 2 tablespoons of bacon drippings.
Pour off drippings. Season chops with 1 teaspoon salt. Add:.
1/4 c. chopped onion
1 chicken bouillon, dissolved
in 1/4 c. boiling. water

1 Tbsp. Worcestershire sauce
1 clove of garlic, crushed

Cover and cook slowly, 45-60 minutes or until chops are
tender. Blend 2 tablespoons of flour with liquid from a jar
(4 1/2 ounces) mushrooms. Gradually add to pan liquid.
Cook and stir until thick. Add mushrooms and fold in 1/2
cup sour cream. Cook until heated through. Serve over chops.

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1/2 lb. shell macaroni, cooked
and drained! large onion, chopped
1 tsp. minced garlic
3 Tbsp. oil
2 lb. round steak, ground
1 can tomato paste
1 (8 oz.) can tomato sauce

11

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Kenosha Co.-,. Wi.

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Salt and pepper to taste
12 corn tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. grated Cheddar cheese

Brown meat, onion, garlic in skillet. Add tomato sauce,
chili powder, salt and pepper. Heat thoroughly. Line 9x13 inch
greased casserole with tortillas. Cover with meat mixture.
Combine soup and milk and pour over top. Sprinkle with all
grated cheese. Bake at 350° for 25 minutes.

MOCK RAVIOLI

[

-46-

Linda Deinert Wander
Downers G!'ove, ll.

ENCHILADA CASSEROLE

Lorraine Reich
Burlington, Wi.

Part one:
1 1/2 c. water
1 (4 oz.) can mushrooms with

liquid, sliced .
1 tsp. oregano
2 Tbsp. chopped, fresh parsley
1/2 tsp. AccentSalt and pepper to taste

-47-

Kenosha Co-., Wi.

--·---~-

;--,.1

'

MOCK RAVIOLI (Continued}

~.·,

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Saute onion and garlic in oil; add meat and stir until
brown. Add remaining ingredients, except noodles, and
simmer 2 hours.

... 1

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Part two:
1/2 c. oil
1/2 c. chopped fresh parsley
1 pkg. chopped spinach,
defrosted
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese

1 tsp. minced garlic
1 tsp. oregano
1 tsp. salt

1/2 tsp. pepper
1/2 tsp. Accent
3 eggs, beaten

Part three: Place a layer of cooked macaroni in greased
casserole; cover with layer of spinach mixture, then layer
of cooked sauce, etc. Finish with meat sauce on top.
Bake 50 minutes at 300° or until piping hot.

1 lb. ground chuck
1 large onion, chopped
1 clove of garlic, chopped
18 giant shells (No. 67)
2 (15 1/2 oz.) jars spaghetti

sauce
1/3 c. dry red wine

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Mix together uncooked.

STUFFED GIANT SHELLS

[

.

Hazel Runkel
Burlington, Wi.
8 oz. Mozzarella cheese,
coarsely shredded
1/2 c. Italian style dry bread
crumbs
1/4 c. chopped parsley
1 egg
Salt and pepper

Grated Parmesan cheese,
about 1/2 c.
In skillet, brown chuck, onion and garlic until chuck is
crumbly. Drain excess fat. Ceol. Stir in cheese, crumbs,
parsley and egg. Season to taste with salt and pepper. Cook
shells in boiling salted water until almost tender. Drain. Cover
with warm water to keep pliable for stuffing. Use meat mixture
to stuff shells. Spoon 1/4 of sauce over bottom of 9x13x2 inch
baking pan. Place shells on top of sauce, side by side. Mix
wine and remaining sauce and pour over sheils. Sprinkle with
Parmesan cheese. Bake in preheated 400° oven for 20-25
minutes or until casserole is brown and bubbly. Serve sprinkled
with additional Parmesan cheese if desired.
-48Kenosha Co. , Wi-.

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

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* *** *
Flour should be sifted once before measuring. Fill the cup without packing.

*****

BREAD, ROLLS, PASTRY

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L: J

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

CINNAMON ROLLS

Leota White
Palatka, Fl.

Let 2 loaves frozen bread rise. Pinch off small balls and
arrange in sheet pan. Mix melted butter and cinnamon and chopped
nuts. Pour over bread balls. Bake at 350° for 15-20 minutes.
QUICK SIXTY MINUTE ROLLS

* ****

~h~n beating egg ":'hites do not tap beater on bowl of egg whites. The
Jarrrng of beater Will cause the whites to lose a great deal of their fluffiness. The beater should be tapped on the hand to clear off the whites.
Rub the bottom of the soup cup with a sliced whole garlic to accent the
flavor of Navy Bean Soup.

Place milk, sugar and yeast in bowl. Add salt and 2 cups
flour. Beat with mixer 2 minutes. Add eggs and melted shortening
and beat 1 minute. Add rest of flour and let rest 20 minutes. No
kneading. Form into rolls. Let rise approximately 40 minutes
then bake at 375° until golden brown.

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

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

250
350
400
450

to
to
to
to

325
375
450
500

degrees
degrees
degrees
degrees

* ****

ZUCCHINI BREAD-PINEAPPLE

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

PRESERVED CHILDREN
Take 1 farge field, halt a dozen children, 2 or 3 small dogs, a pinch of
brook and some pebbles. Mix the children and dogs well together; put
the_m on the field, stirring constantly. Pour the brook over the pebbles;
spnnkle 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.

2 eggs
1/3 c. butter, melted
6 1/2 c. flour

2 c. lukewarm milk
1/2 c. sugar
2 pkg. dried yeast
1 tsp. salt

*****

Virginia Ortegel
Burlington, Wi.

Kay Wetter
Salem, Wi.
2 c. sugar
2 c. shredded, unpeeled
zucchini
1 (8 1/4 oz.) can crushed
pineapple, well drained
3/4 tsp. nutmeg
1 tsp. salt
1 c. chopped dates, pecans

3eggs
1 c. oil
2 tsp. vanilla
3 c. flour
1 1/2 tsp. cinnamon
1/4 tsp. baking powder
2 tsp. baking soda

Beat eggs, oil, sugar and vanilla until thick. Stir in
remaining ingredients. Mix well. Pour into greased 9x5 inch
loaf pans. Bake at 350° for 1 hour or until done.

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-49-

Kenosha Co. , Wi.

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(Lee) Kay JVL Cody
Burlington, Wi.

SOUTHERN "GAL" BISCUITS

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1/2 c. shortening
2 c. sifted flour
4 tsp. baking powder
1/2 tsp. cream of tartar

1/2 tsp. salt
2 Tbsp. sugar
1 egg, unbeaten
2/3 c. milk

Sift flour, baking powder, salt, cream of tartar into
bowl; add shortening to the flour mixture and blend together
until corn meal like consistency. Pour milk into flour mixture
. slowly; add egg. Stir to a stiff dough; knead 5 times. Roll
to 1/2 inch thickness; cut with 1 1/2 inch cutter. Bake on an
aluminum cookie sheet for 10-15 minutes at 450°.
Mrs. Edward Redden
New Munster, Wi.

QUICK YEAST BISCUITS
2 c. flour
2 tsp. sugar
1 tsp. salt

1 pkg. dry yeast
3/4 c. lukewarm water
1 1/2 Tbsp. melted butter

Sift flour, sugar and salt together. Dissolve yeast in water.
Add to dry ingredients with butter. Mix thoroughly. Turn out
·
on a floured surface and knead until smooth. Roll 1/2 inch thick.
Cut with 2 1/2 inch cutter. Let rise until doubled in bulk.
Bake in 400° oven for 15 minutes.
Annabelle Anderson

DATE AND NUT BREAD
1
1
1
1
1

c. sugar
Tbsp. butter
egg, beaten
c. boiling water
tsp. soda

Z c. flour
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. chopped dates

Cut dates and sprinkle with soda; pour boiling water on
top and let stand until lukewarm. Add butter, sugar, egg and
rest of dry ingredients. Mix thoroughly and bake 40-45 minutes
at 350°. Use 3 (Number 2) cans; fill 1/2 full.

1

-51-

Kenosha Co; ,

Wi~

CHEESE BISCUITS

Marge Broderson

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

1 Tbsp. butter
1/2 c. grated cheese
3/8 c. milk

. Measu.re flour; add baking powder and salt, sugar and sift
agam. Cut. 111 shortening and cheese; add milk, gradually, until
soft dough 1s formed. Roll 1/3 inch thick on floured board
Cut with biscuit cutter. Bake at 450° for 15 minutes. Mal~es
12 biscuits.

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RANCH STYLE BISCUITS

Mrs. Harry (Mable) Wagner

2 c. sifted all-purpose flour
1 tsp. salt
4 tsp. baking powder

BANANA BREAD

1/2 tsp. soda
1 1/2 Tbsp. milk
1 c. mashed ripe bananas (2-3)
1 c. nuts, cut up

2 c. flour
2 eggs, one at a time
2 tsp. baking powder

Grease 2 loaf pans.

DATE BREAD
(One loaf)

Bake at 350° for

Cleo Wigand

1 c~ chopped dates
1/2 c. chopped walnuts
3 Tbsp. butter

1/2 c. boiling strong coffee
1/4 c. rum
2 eggs, well beaten

-52-

Mrs. Florence McDonough
Twin Lakes, Wi.

ICEBOX ROLLS

Kay Wetter
Salem, Wi.

1 c. sugar
1 stick oleo

1/2 tsp. salt
1 tsp. vanilla
Grated rind of 1 orange
1/2 c. granulated sugar
2 Tbsp. cointreau or other
1 1/2 c. sifted flour
orange flavored liqueur
1 1/2 tsp. soda
1/2 c. brown sugar
Place dates, nuts and butter in large mixing bowl. Add
coffee and rum; mix thoroughly and let stand for 20 minutes.
Combine eggs, vanilla and sugars; stir into date mixture in
thirds, alternately with flour, sifted with soda and salt and
orange rind. Mix just enough to blend. Pour into greased,
waxed paper lined and again greased 9x5x3 inch loaf pan.
Bake at 350° for 1 hour. Turn out on cake rack. While
cake is still hot, dribble cointreau on top.

J

3 Tbsp. shortening
3/4 c. beer

Sift together flour, salt and baking powder. Cut in
shortening. Add beer; stir just to make soft dough. Knead
8-10 times on lightly floured board. (Roll out 1/2 inch
thick.) Cut with 2 inch round cutter. Bake at 450° 10-15
minutes. Yields 1 dozen.

Mix in order.
45-60 minutes.

DATE . BREAU (Continued)

Kenosha Go, , Wi.

J

2 eggs
1 tsp. salt

2 cakes compressed yeast
2 c. lukewarm water

6 or 6 1/2 c. sifted flour

1/2 c. sugar
1/2 c. lard

Dissolve yeast in lukewarm water with small
amount of sugar; cream lard and sugar and eggs. Combine
with yeast mixture and sift in flour. Put in refrigerator overnight. Pinch off desired amount; shape and put in greased
muffin pans and let rise 2 hours. Bake 20 minutes at 425° •
Catherine Puchalski

NEVER FAIL PIE CRUST

1 egg
1 tsp. vinegar
5 Tbsp. cold water

3 c. flour
1 tsp. salt
1 c. shortening

Sift together flour and salt. Cut in shortening with pastry
blender until mixture resembles corn meal. Beat together egg,
vinegar and water. Mix thoroughly into flour mixture. Turn
out on waxed paper and press into ball. Roll out on iloured
pastry cloth.

-53-

Kenosha Co. , Wi.

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(

SQUASH PIE
1 1/2 c. pumpkin

f

1 c. rich milk
1 c. sugar
1 Tbsp. flour

CRANBERRY NUT BREAD (Continued)

Tommye Haas
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Sift together dry ingredients. Set aside. Beat egg well;
add sugar and oil. Stir in orange mixture; add cranberry
and nuts. Stir in flour mixture. Spoon into buttered loaf pan
(9x5 inches). Bake 1 hour at 350°.

2 eggs, slightly beaten

Mix all ingredients; pour into pie shell. Bake 45 minutes
at 425°.

CHOCOLATE ANGEL PIE

BRIGHT STAR CHEESE SLICES

1/8 tsp. cream of tartar

2 egg whites
20 graham crackers

Addie Dvoracek

3 Tbsp. sugar

,.

1/4 c. butter

-

Line bottom of 9x13 inch pan with thin layer of graham
cracker pastry. Line sides about 1 inch high.
Cheese Batter:
1 lb. Baker 1 s special cheese
1/2 pt. sour cream
1 c. sugar

1/2 c. sugar
1/2 c. nutmeats

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3 eggs
1 tsp. vanilla

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Beat well in small electric mixer bowl. Pour cheese mix
into pastry lined pan. Bake 25 minutes at 325°. Let cool15 minutes.

1/2 pt. sour cream
more.

3 Tbsp. sugar

Blend well. Pour this over evenly and bake for 10 minutes
Cool and refrigerate. Cut in squares and serve.

CRANBERRY NUT BREAD
2 c. flour
2 tsp. baking powder
1 tsp.- salt
1/2 tsp. baking soda
2 tsp. salad oil
1 c. chopped cranberries

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Millie Hula
Camp Lake, Wi.
2 tsp. orange rind
1/3 c. orange juice
1/2 c. water
1 c. sugar
1 egg~ well beaten1 c. chopped nuts
-54Kenosha Co., Wi.

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3/4 c. semi-sweet chocolate
chips
3 Tl::>sp. cold water
1 tsp. vanilla
1 c. whipped cream

Beat egg whites and cream of tartar at medium speed until
foamy. Add sugar gradually at high speed for 5 minutes. Pour
in pie plate and spread up the sides. Sprinkle nutmeats over all.
Bake at 275° for 1 hour; cool.
Filling: Melt chocolate chips; add cold water. Boil for
5 minutes. Add vanilla. Let cool. Whip cream stiff. Add
chocolate and fill pie shell. Top with cream.
MAYOR DALEY BREAD
~·cakes yeast
3 e. lukewarm water
3 c. scalded milk
1/2 c. sugar

Topping:

Dorothy Lenz

Mrs. Richard J. Daley
Chicago, ll.
3 tsp. salt
6 Tbsp. shortening

14 c. sifted all-purpose flour

Crumble yeast and soften in lukewarm water. Let stand
5 minutes. Add sugar. salt, and shortening to scalded milk and let
cool to lukewarm. Add yeast. Add 7 cups sifted flour. beating
until smooth;. then work in remainder of flour. Turn out on
lightly floured board and knead until smooth and satiny. Round
dough into ball;. place in large greased bowr and brush with
melted shortening. Cover and let rise in warm room until
doubled in- bulk, abt>ut 1 hour- PU:nch down and let rest 1(} minutes.
Divide dough into 4 equal portions. Shape each portion in loaves
or rolls. Set in greased pans. Brush t<>ps with melted butter

and eover wtth eJoth.

Let rise

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::~ doubled tn b::o:~::. ~o:;·~~ ~

MAYOR DALEY BREAD (Continued)

RYE BREAD (Continued)

Bake in 375o oven for 40-45 minutes. Remove from pans at once·
cool. Makes 4 large loaves or 3 loaves and 12 rolls.
'

Combine all-ingredients in order and mix well in an electric
mixer. Fold in nuts. This makes 3 loaf size or 4 small ones.
Bake at 350° for 1 hour.

Heat buttermilk to lukewarm. Add picltle juice, shortening,
sugar, salt, caraway seed, dill seed and potato flakes, if used.
Add yeast which has been softened in 3/4 cup lukewarm water.
Add 2 cups flour and blend thoroughly with wooden spoon or
wire whisk. Add remaining flour and blend. Turn out on floured
board and knead until smooth. The texture is not like that of white
bread, but quite slippery. It will require less kneading and with
less pressure. Place in greased bowl and let rise until double
in bulk. Shape into 2 loaves and place in either 8 inch round cake
pans or 9x4x3 inch loaf pans. Let rise again until almost double
in bulk, uncovered. Brush with well beaten egg yolk, mixed with
1 tablespoon milk or water. Make 2 slits on top of each loaf
with very sharp knife or razor blade. Bake at 350° for 50-55
minutes. After you have worked with this bread, you may wish
to substitute 2 cups Bohemian rye flour for the regular rye flour,
making a darker rye bread.

REFRIGERATOR ROLLS

NUT AND DATE BROWN BREAD

PUMPKIN BREAD
3 c. sugar

Betty Deinert

1 c. salad oil

1 tsp. nutmeg
2/3 c. water

4 eggs
1 1/2 tsp. salt
1 tsp. cinnamon

3 1/3 c. flour

J

2 c. pumpkin (1 small can)

]

2 tsp. soda
1 c. nutmeats

Hazel Runkel
Burlington, Wi.

1 c. dates

Scald:
1/2 c. milk
1/4 c. sugar

1/2 c. shortening
2 tsp. salt

Add next 1/2 cup cold water and cool to lukewarm.
yeast cake in this mixture. Next add:
2 eggs

2 Tbsp. butter

Cream together.

4 c. flour

Stir in 2 cups flour first then add rest of remaining
2 cups flour. Roll out and cut with glass.

[

3 cakes compressed or
3 cakes dry yeast
3 Tbsp. sugar

2 Tbsp. salt
2 Tbsp. caraway SBed
1 Tbsp. dill seed
1/4 c. liquid shorte-ning

Edward Zima
Ormond Beach, Fl.
3/4 c. buttermilk
3/4 c. Polish style piclde juice
2 c. water plus 3/4 c. to be used
for softening yeast
2 Tbsp. potato flakes (optional)
11 c. rye flour
1 egg yolk with 1 Tbsp. milk or
water
-56Kenosha Co. , Wi.

Let cool.

2 c. sugar
2 eggs, well beaten

Add the 2 mixtures together. Add:

4 c. flour

1 tsp. vanilla
1 c. nuts

1 tsp. salt

_f
RYE BREAD

1 tsp. soda
1 tsp. baking powder

Mix and add 2 cups boiling water.
Crumble

Bertha Poile

Bake in (Number 2) cans, filling each halfway, for 1 hour
and 20 minutes, at 375°.
AMAZING COCONUT PIE

Addie Dvoracek
Twin Lakes, Wi.

2 c. milk
3/4 c. sugar
1/2 c. biscuit mix
4 eggs

1/4 c. butter or oleo
1 1/2 tsp. vanilla

1 c. coconut (flakes)
-57-

Kenosha Co;,

!1J

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.-- ':l Jl

AMAZING COCONUT PIE (Continued)
Combine milk, sugar, biscuit mix, eggs, butter and vanilla
in electric blender. Cover and blend on low speed for 3 minutes.
Pour into greased 9 inch pie pan. Let stand about 5 minutes.
Sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm
or cool.

,

Lucille Plushnak

BOHEMIAN CRESCENTS
1/2 lb. butter
4 egg yolks
3 c. flour
Pinch salt

:l ]

1/2 c. lukewarm milk
1 square yeast (small)
1 Tbsp. sugar
Any filling you wish

Crumble yeast in lukewarm milk and yeast. Let stand.
Mix flour and butter as for pie dough. Add yolks into yeast
mixture; add to flour and mix. Divide dough into 4 parts.
Roll out as for pie. Cut in eight pieces and filling and roll
up. Let rise for 1/2 hour. Bake for 20 minutes at 375°.
** EXTRA RECIPES**

-58-

Kenosha Co •• Wi.
1- ; •]

;eel~-

HANDY CHART Of KITCHEN MATH

,.

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

COMMON KITCHEN PANS TO USE AS CASSEROLES
WHEN THE RECIPE CALLS FOR:
4-cup baking dish:
9-inch pie plate
8x 1Y..-inch layer cake pan-C
7 3/8 x 3 5/8 x 2Y..-inch loaf pan-A

!]
l

Ruth Ortegel

CHEESE COCKTAIL COOKIES
1/2 c. flour
1/4 c. butter

1 small jar Old English cheese
spread

Tommye Haas

DESSERT

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

First layer:
1 c. flour
1/2 c. butter

10-cup baking dish:
9x9x2-inch square pan-D
11%x7'hx1%-inch baking pan
15x10x1-inch jelly-roll pan

1/2 c. nuts

Mix and bake 10 minutes at 350° in large cake pan or
until lightly brown.
12 cups
15 cups
19 cups

Second layer:

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS
Tube Pans:
7%x3-inch "Sundt" tube pan-K
9x3%-inch fancy tube or "Sundt" pan J or K
9x3%-inch angel cake pan-t
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

I

Mix together flour and butter and cheese spread. Shape in
roll. Refrigerate overnight. Slice and bake at 400° for 10
minutes.

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

12-cup baking dish and over:
13%x8%x2-inch glass baking pan
13x9x2-inch metal baking pan
14x 10%x2%-inch roasting pan

CAKES, COOKIES, DESSERTS

1

[Size of Pans and Baking Dishes)

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

1 c. Cool Whip

Mix cream cheese; add sifted powdered sugar and Cool
6 cups
9 cups
12 cups
12 cups
12 cups
16 cups
18 cups

Whip.
Third layer:
2 pkg. pudding, any flavor

3 c. water

Cook pudding and cool.
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:
9Y:.x3Y..-.inch pan-F

8 cups

Fourth layer: Use rest of large container of Cool Whip
and sprinkle top with coconut. Do not pour into hot crust.

-59-

Kenosha Ca. ,

Wi~

J

k

KRmGLE COFFEE CkKE

~

Camille Wagner

[ ]

Grease pan; bake at 400° for 10 minutes.
2 sticks softened butter

2 c. flour
1 c. sour cream

Cut butter and flour together. Then mix sour cream in by
hand. Refrigerate overnight. Roll out in powdered sugar.
Spread with Solo filling (1/2 can per cake) or use preserves.
Fold over in thirds to bake. (If you desire, roll out in flour
and top with powdered sugar; not as sweet as when rolled out
in powdered sugar. ) Makes 4 cakes.
STRUDEL

Ruth Ortegel

2 sticks margarine
2 c. flour

OPEN FACE COFFEE CAKE (Continued),

1 c. sour cream
1 can Wilderness cherry or
apple pie filling

Cut margarine and flour with 2 knives until they form
small balls. Add sour cream and mix. Put on a floured piece
of waxed paper and roll in a ball. Chill overnight. Roll out
paper thin and fill. Pull side to middle. Can make 1 large or
several small ones. Bake at 325° for 55 minutes. Glaze top
when cool.

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floured jelly roll pan. Spread pie filling on top of batter to
make topping. Blend all ingredi-ents and crumble on top of .
p.ie filling. Bake in 3.50° even for 35 minutes or until golden
brown.

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CARAMEL CUSTARD BREAD PUDDING

J

4 slices bread
2 Tbsp. butter
2 eggs, slightly beaten
2 c. milk

j

1/4 tsp.
1/2 tsp.
6 Tbsp.
6 Tbsp.

2 c. flour
2 tsp. baking powder
2 cans pie filling

Topping:
1 stick margarine
1 c. flour

milk.

1 c. sugar

For cake, cream margarine and sugar. Add egg and
Blend in flour and soda. Spread batter on greased and

-60-

Mrs. Anne Buschman
Twin Lakes, Wi.

Gladys Kunz

Cake:
1 c. sugar
1 stick margarine
1 egg, plus milk to equal
1 c. liquid

salt
vanilla
brown sugar
shredded coconut

Spread bread with butter and cut into 1 inch squares. Combine beaten eggs, milk, salt, vanilla extract and buttered bread
squares. Butter 6 individual custard cups; sprinkle 1 tablespoon
brown sugar and 1 tablespoon coconut evenly over bottom of each
cup. Pour 1/2 cup bread mixture into each custard cup. Set
cups in pan of hot water and bake in 350° oven for 35 minutes or
until set. To serve, run a knife around inner edge of custard
cup and unmold. Serve either warm or cold or with your favorite
sauce.
APPLE KUCHEN

OPEN FACE COFFEE CAKE

Virginia Eaker
Burlington, Wi.

Kenosha Co. , Wi.

3/4 c. butter
1 c. sugar
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla

2 1/4 c. flour, sifted
2 1/2 tsp. baking powder
1/4 c. milk
8-10 apples, sliced

Cream butter and sugar; add beaten eggs, salt, vanilla.
Add flour and baking powder and milk. Line pan with dough;
sprinkle a little flour on bottom of dough; layer apples and
cover with mixture of 2 cups of sugar, cinnamon and pinch of salt.
Put strips of dough on top of apples and sprinkle with a little
sugar (or use a powdered sugar frosting). Bake 45-60 minutes
in 375° oven (until apples are done}.

-61-

Kenosha Co. , Wi.

PISTACHIO TORTE

ICE CREAM PIE (Continued)

Rita Yurasek

Crust:
1 c. flour
1 stick oleo

Bake at 375° for 10-12 minutes; cool. Put in spring form
pan when making; freeze. When serving. put chocolate shavings
on top.

2 Tbsp. sugar

Mix together and press in 9x13 inch pan.
Set aside to cooL

Bake 10 minutes.

Torte:
1 (8 oz.) pkg. Philadelphia

cream cheese
2/3 c. powdered sugar

1 1/4 c. margarine (2 1/2
sticks)
1 1/2 c. sugar
2 c. flour

1 (9 oz. ) carton Cool Whip
2 pkg. instant pistachio
pudding

1 c. flour
3/4 c. sugar
1 egg

1 Tbsp. lemon juice or 1 tsp.
lemon extract
1 tsp. baking powder
4 eggs, separated
1 c. pie filling

Beat egg whites stiff and set aside. Cream margarine; add
sugar gradually. Add egg yolks, one at a time. Beat well. Add
flour and baking powder slowly. Mix well. Add juice and beaten
egg whites. Dough will be thick. Spread dough in cake pan.
Arrange peach filling or any type p'ie filling on top. Sprinkle
with streusel topping. Bake in 350° oven for 45 minutes.
Sprinkle with powdered sugar. (325° for glass pan). The
streusel topping consists of mixing together:

Cream together and add 1/2 bowl Cool Whip. Put on top
of cooled crust. Beat 2 packages pistachio pudding with 2 1/2 cups
cold milk until thick. Put on top of cheese filling. Top with
balance of Cool Whip and chill.
FRUIT COCKTAIL TORTE

Betty Deinert
Burlington, Wi.

FRUIT COFFEE CAKE

Lucille Plushnak
1 tsp. soda
1/4 tsp. salt

1/2 c. flour

2 Tbsp. oleo
1/4 c. sugar

Mix together; add 1 cup drained (Number 303 can) fruit
cocktail. Pour into 8 inch square pan. On top add 1/2 cup
brown sugar or 1/2 cup nuts. Bake at 300° for 1 hour. Serve
with whipped cream.

Mrs. Louise B. Robel
Silver Lake, Wi.

APPLE OR PEACH SLICES

1 tsp. salt
1/4 c. water

2 c. flour
1 c. margarine
ICE CREAM PIE

1 qt. vanilla ice cream,
softened

June White
Boca Raton, FL

Mix like pie crust. Spread in 11x15 inch pan. Spread with
2 cans finely cut apples or 2 cans finely chopped peaches from
the. can. On apples, sprinkle cinnamon over them.

2 Tbsp. creme de menthe

Streusel:
Mix together by swirling through.
cookie crumb crust.

Pour into chocolate

Crust:
4 Tbsp. oteo

18-24 Oreos, finely crushed
2/3 c. sugar
-62Kenosha Co. , Wi.

1/4 tsp. salt
1/2 tsp. cinnamon

2 c. flour
1 c. sugar
3/4 c. margarine

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-63-

Kenosha Co. , Wi.

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APPLE OR PEACH SLICES (Continued)
Mix and spread on top; bake at 400° for 40 minutes.
baked, dribble thin powdered sugar frosting on top.
BANANA SPLIT DESSERT(No bake)
1 stick melted margarine

After

Harriet Puchalski (Mrs. Lou)
Chicago, ll.
2 c. graham cracker crumbs

Mix together and line bottom of 9x12 inch dish or 7xl1 inch
dish.
Filling:
2 sticks butter
2 eggs

2 c. confectioners' sugar

Beat above ingredients for 10 minutes at medium speed.
Carefully spread over crust. Slice 3 bananas over filling, lining
them so they touch each other. Next, spread a well drained
(Number 2) can crushed pineapple over bananas. Top with
large size carton Cool Whip. Sprinkle chopped nuts over this
and refrigerate for 24 hours. Before serving, add maraschino
cherries.

THUMB PRINT COOKIES

Betty Deinert
Burlington, Wi.

1/2 c. shortening (half
butter)
1/4 c. brown sugar
1 eggyolk

1/2 tsp. vanilla
1 c. flour
1/4 tsp. salt
3/4 c. chopped nuts

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STRAWBERRY DELIGHT

Dorothy Lenz

Make butter crust:
1 1/4 c. flour
2 Tbsp. sugar

1/4 lb. butter or margarine

Blend all ingredients together with fork until it crumbles.
Then spread loosely in 9x13 inch pan. Bake at 375° until golden
brown. Cool.
Filling:
2 1/4 c. boiling water
Cool Whip

2 (6 oz.) boxes strawberry

jello
2 (10 oz.) pkg. Birdseye
frozen strawberries

Dissolve jello in boiling water; add strawberries and let
thaw. Set aside to cool and thicken, then pour in cooled butter
crust. Set in refrigerator. Top with Cool Whip. (This was
made up by me. )

Florence Ebneter

LEMON JELLO

1 (16 oz.) can crushed pineapple, drained
4 sliced bananas

2 pkg. lemon jello
4 c. boiling water
16 marshmallows

Dissolve jello in boiling water. Add marshmallows to hot
jello and dissolve. Refrigerate until slightly thickened. Add
pineapples and bananas and refrigerate until firm. While jello
is setting, prepare following topping.
Topping:

Mix shortening, brown sugar, egg yolk and vanilla. Sift
flour and salt; add to first mixture. Roll into 1 inch balls.
Dip into slightly beaten egg white. Roll in finely chopped nuts
(3/4 cup). Place about 1 inch apart on ungreased tin. Bake
5 minutes. Remove and lightly press thumb in center and bake
another 8 minutes. Cool. Put chopped fruit, candy or jam in
print.

-64-

Kenosha Co. , Wi.

2 Tbsp. flour
1/2 c. sugar

1 c. pineapple juice
1 egg, beaten

Cook until thick. Cool and fotd in..l cup Cool Whip or whipped
cream. Spread on jello.

.,.-65-

Kenosha Co. , Wi.

CRUNCHY RASPBERRY -RHUBARB DESSERT
2 c. flour
1/:l c. sugar
1 Tbsp. baking powder

1
1
4
1

1 tsp. salt
2 Tbsp. butter or more

Dorothy Lenz

c. milk
egg
c. chopped rhubarb
(3 oz.) pkg. raspberry jello

In large bowl, combine flour, sugar, baking powder and
salt. Cut in butter. Add milk and egg and mix well. Pour
batter into 13x9 inch pan. Grease only bottom of pan. Sprinkle
rhubarb evenly over cake batter. Sprinkle jello evenly over
rhubarb.

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RHUBARB CRUNCH (Continued)
Stir to dissolve and cook until clear. Add:

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2 Tbsp. oleo

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Layer 1/2 crumbs in 9x13 inch pan then 4 cups rhubarb,
then sauce over cut up rhubarb and rest of crumbs. Then sprinkle
cinnamon over all. Bake at 350° for 1 hour. Serve with
whipped cream or ice cream.

1 tsp. vanilla

Few drops red food coloring
(if desired for extra coloring)

L1

BLACK RUSSIAN PIE

Topping:
1 1/4 c. sugar
1/3 c. flour

6 Tbsp. butter
1 c. chopped nuts

Mix all ingredients well with fork. Put over top of cake
mixture. Bake at 375° for 45 minutes until top is light brown
and rhubarb is bubbly. Serve topped with Cool Whip.
AUNTIES TORTE

Marge Broderson

1 1/2 c. vanilla wafer crumbs
1/4 c. shortening, melted

2 Tbsp. sugar

Mix well and pack in bottom of pan. Take 3 egg whites
beaten stiff and 1/2 cup sugar. Put on top and bake in slow
oven (300°) for 1/2 hour.
RHUBARB CRUNCH

Kay Wetter
Salem, Wi.

Mix together:
1 c. flour
1 c. oatmeal

Cut up 4 cups rhubarb.

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1 c. brown sugar
1/2 c. butter or 1 stick oleo
Put in pan:

1 c. sugar
1 c. water

2 Tbsp. cornstarch

-66-

Kenosha Co., Wi.

1/2 c. milk
1/3 c. Kahlua
2 envelopes unflavored gelatin
2 eggs

Peg Klauke
1/2 c. sugar
2/3 c. vodka
1 1/2 c. whipping cream,
whipped
Crumb crust

Heat milk to boiling; pour into blender container. Add
Kahlua and gelatin; blend at low speed until gelatin is dissofved.
Add eggs, sugar and vodka; blend until smooth. Transfer
mixture to large bowl; chill in refrigerator until slightly
thickened, stirring occasionally. Fold whipping cream into
chilled mixture. Pour into crumb crust; chill until set. At
serving time, garnish top with shaved chocolate or chocolate curls
if desired.

KOLACKY
4 1/2 c. flour

Sophie Liss

1 tsp. salt

Sift together.

1/2 c. butter
1/2 c. Imperial margarine,
soft

1/2 c. sweet cream

Blend flour and butter and margarine with blender or spoon.
Add cream; mix very well. Put in refrigerator overnight. Roll.
thin little at a time. Cut in squares; fill with filling of your choiCe.

j

Kenosha Co., Wi.

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--

---

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KOLACKY (Continued)
Bake at 450° for 15-20 minutes until lightly brown; when cool,
sprinkle with confectioners' sugar.
ICE CREAM

Betty Deinert
Burlington, Wi.

20 marshmallows

1/2 pt. whipping cream

1 c. milk

Melt marshmallows in with the milk. Cool thoroughly.
Add whipping cream (do not whip cream). Mix well. If you
desire to add fruits be certain to drain well, and that thev are
cooked before adding. Empty into freezing tray and free~e
quickly.

LIME PEAR DELIGHT

Marilyn El verman

1 pkg. lime jello
1 c. seived pears
1 c. pear juice

3 oz. pkg. cream cheese
1 c. whipping cream

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Dissolve jello in hot pear juice; add seived pears to the
softened cream cheese. Blend to smooth consistency. Stir
in gelatin mixture. Fold in whipping cream. Pour into mold
and chill until firm. Unmold on lettuce. Makes 6-8 servings.

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ICE CREAM DESSERT

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Mrs. Lenore Moore
Burlington, Wi.

1 1/2 pkg. from box Waverly
crackers, crushed fine
1 stick butter or margarine,
softened

2 pkg. instant vanilla pudding
2 c. milk

1 qt. vanilla ice cream,
softened

Mix cracker crumbs and margarine as for pie crust; press
in 9x13 inch pan. Save 1/3 cup crumbs for top. Beat other
ingredients together until smooth and pour over crust. Flavor
with vanilla. Spread Cool Whip or whipped cream, sweetened
with sugar, over top and sprinkle with crumbs. Refrigerate.
-68~

Kenosha Co. , Wi.

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DESSERT PUDDING
4 eggs (white only)
1 c. pecans, break or chop fine
1 c. soda cracker crumbs

(Lee) Kay M. Cody
Burlington, Wi.
1 c. sugar
1 tsp. vanilla
1/2 tsp. baking powder

Beat egg whites until stiff; add sugar (beat), baking
powder, vanilla, nuts, then cracker crumbs. Bake in preheated
oven (325°) for 20 minutes. Serve with whipped cream and top
with cherry.
COCO-MINT FREEZE
1 1/4 c. finely crushed vanilla
wafers
4 Tbsp. butter or margarine,
melted
1 qt. peppermint stick ice
cream, softened
2 (2 oz.) squares unsweetened
chocolate

Elaine Nieschamm
3 well beaten egg yolks

1 1/2 c. sifted confectioners'
sugar
1/2 c. chopped pecans
1 tsp. vanilla
3 egg whites

Toss together crumbs and the melted butter or margarine.
Reserve 1/4 cup crumb mixture; press remaining crumb mixture
into 9x9x2 inch baking pan. Spread with ice cream; freeze. Melt
1/2 cup butter and the chocolate over low heat; gradually stir
into egg yolks with the confectioners' sugar, nuts and vanilla.
Cool thoroughly. Beat egg whites until stiff peaks form. Beat
chocolate mixture until smooth; fold in egg whites. Spread
chocolate mixture over ice cream; top with reserved crumb
mixture; freeze. Makes 8 servings.
TOFFEE SQUARES
1 c. butter or oleo
1 c. firmly packed brown sugar
1 egg yolk
1 tsp. vanilla

Ruby Winter
Wilmette, Il.
2 c. flour
1/4 tsp. salt
3/4 c. chopped nuts
10-12 (1. 2 oz.) milk chocolate
bars

Mix butter, sugar, egg yolk, vanilla. Stir flour and salt in.
Mix until dough is well blended. Spread in rectangle about 13x10
-69Kenosha Co., Wi.

-1

TOFFEE SQUARES (Continued)

SODA CRACKER PIE

inches on greased baking sheet, leaving about 1 inch all around
edges of pan. Bake at 350° for 20 minutes or until nicely browned.
Crust will still be soft. Remove from oven, immediately, place
separated squares of chocolate on top. Let stand until soft.
Spread evenly over entire surface. Sprinkle with nuts. Cut in
small squares while warm. Makes about 6 dozen squares.
APPLE FRITTERS

Julie Tracy

1 c. sifted flour
2 Tbs p. sugar

1 egg, beaten
1/2 c. milk
4 medium apples

1/2 tsp. baking powder
l I 4 tsp. salt

14 single soda crackers,

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

Filling:

Peel and cut apples into small chunks. Heat shortening
to deep fry. Sift dry ingredients together in bowl and add beaten
egg and milk. Stir until smooth. Add apples. Drop by teaspoonfuls into 375° oil. Fry to golden brown on both sides. Remove
to paper towel and sprinkle with powdered sugar.

1 c. water

Red food coloring

Mrs. Edward Redden
New Munster, Wi.

Mabel Wagner

CHOCOLATE SPANISH CREAM
3 eggs, separated
6 Tbsp. cocoa
2/3 c. sugar

Soak gelatin in water. Separate eggs and put yolks, sugar
and milk on to boil. Cook until slightly thickened. Remove from
burner and add gelatin. Add cocoa. Stir for few minutes. · Whip
egg whites with pinch of salt and fold into first mixture. The
egg whites should be folded in as thoroughly as possible, but will
not combine completely with the chocolate mixture. Pour in
serving bowl or individual dishes and chill for 6 hours. (One
package unsweetened soft drink mix can be substituted for cocoa
to make Spanish cream in a variety of flavors. Raspberry flavor
is especially tasty. When making the fruit flavored Spanish cream,
the sugar should be decreased to 1/3 cup. Mocha Spanish cream
can also be made, by using the Chocolate Spanish Cream recipe
and substituting coffee for milk in recipe.)

-70-

2 Tbsp. cornstarch

Cook until thick; cool. Add strawberries. Place Cool
Whip on crust then strawberry mixture.
ICE CREAM MUFFINS

1/4 c. cold water
1 1/2 c. milk or water

1/2 c. nuts, chopped
3 egg whites
2 tsp. vanilla

Beat egg whites and baking powder, gradually add sugar and
vanilla. Gently fold in crackers and nuts with spoon. Put in a
greased 13x9 inch loaf pan or 2 (9 inch) pie pans; push on sides.
Bake 30 minutes at 350° .

1 c. sugar

1 envelope plain gelatin

Sharon Sizemore
Salem, Wi.

Kenosha Co. , Wi.

2 c. self rising flour

2 c. softened vanilla ice cream

Combine flour and ice cream in mixing bowl and beat until
smooth. Fill well greased muffin cups 3/4 full. Bake in 425°
oven for 20-25 minutes or until golden brown. If a richer muffin
is desired, add 1 egg and 2 tablespoons oil. Makes 12 muffins.
APPLE COCONUT KUCHEN
1/2 c. butter
1 pkg. yellow cake mix
1/2 c. flakect coconut
1 (20 oz.) can pie sliced apples

Glenda Deinert
Naperville, Il.
1/2 c. sugar
1 tsp. cinnamon
1 c. dairy cream
2 egg yolks or 1 egg

Cut butter into cake mix and mix in the coconut. Put
mixture in ungreased !t 1/2 x 16 inch pan. Bake for 10 minutes.
Put apples on top of warm crust. Mix together the sugar and
cinnamon and sprinkle over the apples. Blend the sour crea_m and
egg yolks together and drizzle over the apples. Bake 25 mmutes
at 350°.
-71"'"
Kenosha Co. , Wi.

;Jill

1---

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BUTTERSCOTCH DESSERT
2 pkg. butterscotch pudding

mix (not instant)
3 c. milk
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

J oy~e Spinner
Wilmette, ll.
1 (9 oz.) carton Cool Whip
1 c. flour
1/2 c. butter
1/2 c. chopped nuts

. Prepare pudding with 3 cups milk; cover and cool. Cut
butter mto flour. Press into 9x13 inch pan. Bake at 350°
for 15 minute.s; cool. Beat cheese with sugar until light and
fluffy. Fold m 1 cup Cool Whip. Spread on crust; sprinkle
on nuts. Spoon on pudding; cover with remaining topping
Chill overnight.
·

ZUCCIITNI CAKE
3 eggs
1 c. oil
2 c. zucchini, grated
with peel
1/2 tsp. baking powder

Sophia Liss
2
2
1
3
1

c. flour
c. sugar
tsp. baking soda
tsp. cinnamon
c. chopped nuts

Sift all ingredients; beat eggs. Add oil, sugar and
Mix dry ingredients together. Bake at 350° for
1 hour in tube or loaf pan.
z~cchini.

Mrs. Clarence Gardner

NO BAKE DATE COOKIES
2 eggs, beaten
3 Tbsp. butter
1 1/2 c. dates, cut up
1 c. sugar

1/4 tsp. salt
3 c. Rice Krispies
1/2 c. walnuts
Coconut
1 tsp. vanilla

. . Place in 2 quart saucepan all ingredients except Rice
Knspres, walnuts, vanilla and coconut. Stir over low heat until
thick. Add Rice Krispies, walnuts, and vanilla. Mix well; cool.
Butter hands well; take 1 tablespoon dough, roll in balls. Roll
in finely chopped coconut.

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-72-

Kenosha Co. , Wi.

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Florence Ebneter

COCONUT BARS
1/2 c. butter or oleo
1/2 c. brown sugar

1 c. flour

Mix until crumbly and press into 9x9 inch or 9x12 inch pan.
Bake 10-15 minutes at 350°. Combine:
2 eggs, beaten
1 c. brown sugar
1 tsp~ vanilla
2 Tbsp. flour

1
1
1
.1

tsp. baking powder
tsp. salt
c. coconut
c. chopped nuts

Spread over baked crust and bake for 25 minutes or until
set at 350°.
PINEAPPLE COOKIES
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter (1 stick oleo)
1 egg
2 1/2 c. flour

Mrs. Walter White
West Palm Beach, Fl.
1 tsp. baking soda
1 tsp. baking powder
1 small can crushed pineapple
1/2 c. nutmeats
1 tsp. vanilla

Cream butter or oleo; mix in both sugars. Cream and
add egg. Stir. Sift dry ingredients and add slowly into mixture.
Add crushed pineapple; stir well. Add nuts, vanilla. Drop on
cookie sheet. Bake 10-12 minutes at 375°.

DATE NUT COOKIES
1 c. brown sugar
3/4 c. Crisco.
2 eggs
1 tsp. vanilla

Evelyn Uhen
3 Tbsp. milk
2 c. oatmeal
1 1/2 c. chopped dates
3/4 c. chopped nuts

Sift together:
1 c. flour
3/4 tsp. salt

1 tsp. soda
1/2 tsp. baking powder

Cream shortening and sugar. Add eggs. Beat well. Add
milk and vanilla. Add flour mixture and oatmeal. Add dates and
nuts. Drop by teaspoon on greased cookie sheet. Bake at 350°
to 375° for 12 minutes.
Kenosha Co. , Wi.
-73-

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20~

..

~···
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Mrs. Cletus Daniels
New Munster, Wi.

PEANUT BUTTER SQUARES

3 c. graham cracker crumbs
3 c. powdered sugar
12 oz. chocolate chips

2 sticks butter

1 c. peanut butter

Mix butter, peanut butter, graham crackers, powdered
sugar and press into 9x12 inch pan. Melt chocolate chips and
spread on top of mixture. This resembles peanut butter cups.
Evelyn Uhen

BAKED DOUGHNUTS
1 egg, beaten

1/2 c. sugar
5 Tbsp. butter

Mix well.

Sift:
1/4 tsp. salt
1/4 tsp. nutmeg

1 1/2 c. flour

2 1/4 tsp. baking powder

Add to creamed mixture with 1/2 cup milk. Pour in
greased muffin tins. Bake at 350° for 20-25 minutes. Remove
immediately and roll in 6 tablespoons butter, melted, then in
mixture of 1/2 cup sugar with 1 teaspoon cinnamon. Makes 1 dozen.
Janet Menheer
Burlington, Wi.

SUGAR COOKIES (Sour Cream)
1/2 c. butter or margarine
2 eggs
2 Tbsp. sour cream
1/2 tsp. vanilla

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

Cream shortening and sugar; add cream, eggs and vanilla.
Mix well. Add sifted dry ingredients. Roll. Cut into desired
shapes. Sprinkle with sugar or nuts. Frost at holiday time.
Bake at 375° for 10-12 minutes or until slightly brown.

''·l·~·GINGER COOKIES

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-74-

Kenosha Co. , Wi.

Mrs. Madelynne Poile

Cream:
1 1/2 c. shortening

2 c. sugar

Add 2 eggs and beat well. Sift together:
4 c. flour
4 tsp. soda
2 tsp. cinnamon

1 tsp. cloves
2 tsp. ginger
1 tsp. salt

Add sifted ingredients to creamed mixture and mix well.
Roll into balls and press in sugar. Bake at 350° for 10 minutes.
Makes 5 dozen.
ANGEL CRISPS
1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening (half butter)
1 egg
1 tsp. vanilla

Aunt Mae Ortegel
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cream of tartar

Cream sugars, shortening and vanilla. Add sifted dry ingredients. Form into balls size of walnuts. Dip top half in water,
then in sugar. Place on ungreased baking sheet. Press down in
center with finger. Bake at 375° for 10 minutes.
ZUCCHINI NUT COOKIES
1/2 c. margarine or butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 c. ground raw zucchini,
unpeeled
1 1/2 c. raisins or dates
1/4 tsp. cloves
1/2 c. chopped nuts

(Lee) Kay M. Cody
Burlington, Wi.
1 egg
1/2 tsp. salt
1/2 tsp. soda
2 c. sifted flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg

Cream shortening and sugar; beat in egg. Add zucchini.
Sift dry ingredients and add to creamed mixture. Stir in raisins,
nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350°
for 15 minutes.
-75Kenosha Co., Wi. ·

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--

----·----~--~·---'-----..~-'

COOKIES "NO BAKE"

(Lee} Kay M. Cody
Burlington, Wi.

:::r~Sp:~~:nl:::I::ts{~:::::;. Drop scant ~aspoonful:
by

1/4 c. cocoa or chocolate
2 c. sugar

1/2 c. butter or margarine
1/2 c. milk
1 tsp. vanilla

Boill minute; add a-cups. oatmeal or Chinese noodles or
coconut or mix some- of each in. Drop on cookie sheet and cool.

2 inches apart onto i.mgreased coolne sheets.

Flatten w1th bottom
of drinking glass that has been greased and dippe~ in sugar.
(Grease and sugar glass as needed.) Bake at 350 for 10-11
minutes.
SPECULAASJES (SANTA CLAUS COOKIES)

CHRISTMAS CRESCENTS

Rita Yurasek
Twin Lakes, Wi.

1/2 lb. margarine
2 c. flour
2 c. chopped pecans

5 Tbsp. sugar
2 tsp. vanilla
1 Tbsp. water

Cream butter and add sugar, vanilla and water. Sift
flour and stir into mixture. Add pecans and mix thoroughly.
Using portions about size of small walnut, roll into crescent
shaped cookies. Bake in slow oven (325°) about 20 minutes.
While warm, roll in powdered sugar.
OATMEAL COOKIES

Mrs. Robert Danford
Burlington, Wi.

1 c. sugar
3/4 c. butter or shortening
1 egg
1/4 c. molasses
2 c. white flour

3 ts p. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 c. oatmeal

Lauretta O'Connor
Burlington, Wi.

1 c. butter or margarine
1/2 c. sugar
1 tsp. vanilla

2 c. sifted flour
1/2 c. crushed potato chips
1/2 c. chopped pecans

Beat butter, sugar and vanilla until light and fluffy.
-76-

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

Add

Kenosha Co. , Wi.

tsp. cloves
tsp. soda
tsp. salt
c. sour cream
c. almonds, chopped

Cream butter with sugar. Sift flour with spices, salt and
soda and add alternately with sour cream to creamed mixture.
Add nuts. Knead together well. Shape into loaf; wrap in waxed
paper and chill in refrigerator overnight. Slice 1/4 inch ~hick
and bake in 400° oven until browned. Makes 72. (Dough lS
sticky while kneading but rub hands in flour occasionally. )
Mrs. Esther Douglas
Burlington, Wi.

PUMPKIN BARS

2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 c. walnut meats

4 eggs
2 c. sugar
1 (8 oz.) can (small) pumpkin
3/4 c. melted margarine
2 c. flour

Mix ingredients in given order. Drop by spoonfuls on
greased cookie sheets. Bake at 375° for 10-12 minutes.
GUESS AGAIN COOKIES

2 c. butter or margarine
2 c. sugar
4 c. flour, sifted
4 tsp. cinnamon
I/2 tsp. nutmeg

Marie Prince

Mix together eggs, sugar, pumpkin and margarine. Add
remaining ingredients. Bake for 20 minutes in 325° oven. Makes
2 (9x12 inch) panfuls. Cool bars before frosting.
Icing:
1 Tbsp. milk
3 c. powdered sugar

1 (8 oz.) pkg. cream cheese
6 Tbsp. margarine

1 tsp. vanilla
Cream powdered sugar and margarine together. Add
remaining ingredients.
-77-

Kenosha Co. , Wi.

r\

MOLASSES COOKIES

LEMON COOKIES
1/4 c. butter
2 1/4 c. flour
1 tsp. salt
1 1/3 c. plus 1/4 c. sugar

1 tsp. baking soda
1 1/2 tsp. prepared lemon peel
2 c. dairy sour cream
1/4 tsp. mace or nutmeg

In large saucepan, melt butter over low heat. Remove
from heat. All remaining ingredients are added except 1/4 cup
sugar and mace. Blend well. Drop by rounded teaspoonfuls onto
cookie sheets. Sprinkle with remaining sugar and mace. Bake
at 375° for 10-15 minutes until very lightly browned; cool.
Makes 42-48 cookies.

3/4 B.
1/2 c.
1/2 c.
1/4 c.
1 egg

Spry
granulated sugar
brown sugar
dark molasses

Cindy Cairns

3 c. quick cooking rolled
oats
2 c. flaked coconut
1 c. flour

1 1/2 c. firmly packed brown
sugar
1 c. butter
1/3 c. honey

In large mixing· bowl, combine oats, coconut and flour.
In .heavy saucepan, combine remaining ingredients and bring to
b01l. Pour over dry ingredients; blend well. Drop dough by
lar~e teaspoonfuls into muffin cups on cookie sheet (or foil
bakmg cups). Bake at 350° for 12-15 minutes or until well
browned. Cool in pans. If desired 1 cup chopped walnuts
and 1 cup flaked coconut may be substituted for 2 cups coconut.
Makes 50 cookies.

2. e. flour
2 tsp. soda
1 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. salt

Cream• together Spry, sugar, molasses. Add egg and mix
sifted flour, soda, cloves, etc. Bake 10-12 minutes at 375° on
greased pan or foil. Cool 45 minutes.

GINGER COOKIES
HONEY BUNCHES

Cleo Wigand

3/4 c. shortening
1 c. sugar
1/4 c. dark molasses
1 egg

Mrs. Florence McDonough
Twin Lakes, Wi.
2 c. sifted flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

Cream butter and sugar; add egg, molasses and remaining
dry ingredients sifted together. Form into balls the size of small
walnut; roll in granulated sugar; place far apart on greased
cookie sheet. Bake at 350° for 10-12 minutes.
Bertha Poile

THREE LAYER COOKIES

First layer: Cook in double boiler until blendedSUGAR COOKIES
(Makes about 2 dozen)

Cleo Wigand

l c. butter
3 c. sifted all-purpose flour

2 eggs
1 tsp. vanilla
1 c. sugar

1/2 tsp. soda

.

Cut butter into sifted flour and baking soda as for pie crust.
Beat sugar
m gradually. Combine flour mixture and eggs; mix thoroughly.
Chill dough for at least 2 hours. On floured pastry cloth, roll
about 1/3 of dough at a time to about 1/4 inch thickness. Cut
into rounds; place on ungreased cookie sheets. Sprinkle with
sugar; bake at 375° for 8-10 minutes or until delicately browned.
~eat eggs and vanilla until thick and lemon colored.

-78-

Kenosha Co. , Wi.

1/2 c. butter
1/4 c. sugar

1/3 c. cocoa
1 tsp. vanilla

Add 1 egg, slightly beaten and cook 5 more minutes and bring
to a boil; mixture will look like chocolate scrambled eggs. Add ·
this hot mixture to:
2 c. graham crackers,

crushed

1/2 c. nuts, chopped
1/2 c. coconut

Mix well and press down firmly in 10x13 inch cake pan that
_has been greased slightly. Cook in refrigerator while making
second layer.
Kenosha Co. , Wi.
-79-

-zo_)C:.

CHRISTMAS ROCKS (Continued)

THREE LAYER COOKIES (Continued)

lumps. Bake slowly.
before Christmas.

Second layer:
1/2 c. butter, softened
3 tsp. milk
2 tsp. vanilla

1 pkg. egg custard mix (4 1/2 oz.

size)
2 c. powdered sugar, sifted

Mix milk, vanilla and egg custard mix together. Add this
to softened butter. Mix well and gradually add 2 cups sifted
powdered sugar. When blended until creamy, spread on first
layer. Cool in refrigerator about 1 hour.
Third layer:
4 oz. semi-sweet chocolate

These will be better if baked a few weeks.

2 to 2 1/2 tsp. butter

Melt these 2 ingredients together being careful not to burn
it. Spread on cooled layers while still warm. Cut into bars and
refrigerate.

Camille Wagner

POTATO CHIP COOKIES
1 1/2 c. sugar
1 1/2 c. butter
2 egg yolks, beaten well

1 tsp. vanilla
3 c. flour
1 1/2 c. crushed potato chips
1 c. nutmeats

Mix all together. Roll into balls and press down with fork.
Sprinkle with sugar. Bake 15 minutes at 350°. Cool slightly
before removing from pan. (Cookies don't brown very much.)
Judy Warren
Lily Lake

ZUCCHINI BARS CRISP
Filling:

HAYSTACKS (No Bake)
(Cookie-Candy)

Madeline Kaschner
Butternut, Wi.

2/3 c. lemon juice

6-8 c. sliced zucchini

Cook zucchini in lemon juice until tender; add:
1 (12 oz.) pkg. semi-sweet
chocolate bits (chocolate
flavored bits can be used)

1 c. creamy peanut butter
2 c. chow mein noodles

Melt chocolate bits. Add peanut butter; stir in noodles.
Put waxed paper on cookie sheet. Arrange chocolate mixture by
spoonfuls, in shape of haystacks on cookie sheet. Cool about
1 hour and remove to plate. Keeps best in refrigerator. Great
for children and adults. Makes about 60.
CHRISTMAS ROCKS
1 c. shortening
1 c. brown sugar
3 eggs
1 c. raisins
Flour to make stiff

Mrs. Otto Schenning
Burlington, Wi.
1 c. chopped nuts
Spices of all kinds
1 tsp. soda
1 ts p. baking powder
Candied fruit

Stir the day before and let set in cool place. Drop in small
-80Kenosha Co. , Wi.

1 c. sugar
1/4 tsp. nutmeg

1/2 tsp. cinnamon

Simmer 2 minutes; add 1/2 cup crust mix.

Cool.

Crust:
4 c. flour
2 c. sugar

1/2 tsp. salt
1 1/2 c. margarine (3 sticks)

Combine all dry ingredients and cut in margarine until
clumpy. Pat 1/2 in bottom of 9x13 inch pan. Bake 10 minutes
at 375°. Add cooled filling. Add 1 teaspoon cinnamon to rest of
crust mixture. Sprinkle mixture on top of filling. Bake at 375°
for 30-45 minutes.

-81-

Kenosha Co., WL

RASPBERRY MERINGUE KISSES
3 egg whites

1/8 tsp. salt
3 1/2 Tbsp. raspberry gelatin

Mrs. Florence McDonough
Twin Lakes, Wi.

3/4 c. sugar
1 tsp. vinegar
1 c. miniature chocolate bits

Beat egg whites with salt until foamy; add raspberry
gelatin and sugar gradually. Beat until stiff peaks form and
sugar is dissolved. Mix in vinegar; fold in chocolate bits.
Drop from teaspoon onto ungreased cookie sheets, covered with
brown paper. Bake at 250° for 25 minutes. Turn oven off.
Leave cookies in oven 20 minutes longer.
Mrs. Doris Danford
Burlington, Wi.

DREAM BAR COOKIES

1/2 c. butter
1 c. sifted flour

1/2 c. brown sugar

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Cream butter; add sugar, gradually and cream until fluffy.
Blend in sugar and press mixture on bottom of an ungreased
9 inch square pan. Bake in preheated 375° oven about 23 minutes.
2 Tbsp. flour

1 c. chopped nuts

1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. dry, shredded
coconut, cut

2 eggs

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1 c. butter or margarine,
softened
1 1/2 c. confectioners' sugar
1 egg
1 tsp. vanilla

Eva Stec

CHEESE CAKE WITH A DASH
OF CINNAMON
Cheese Cake Filling:
2 1/2 pkg. (8 oz.) cream

cheese
4 eggs

2/3 c. sugar
2 tsp. lemonjuice
1 tsp. vanilla

For filling, beat eggs until thick and lemon colored. Add
sugar and lemon juice; blend. Add cream cheese (at room
temperature) and vanilla and whip until creamy.
Crust:
1 tsp. cinnamon
1/2 c. sugar

Mix crumbs, butter, cinnamon and sugar; pat into the
bottom of a 13x9 inch cake pan. Add over creamy filling and
bake at 400° for 25 minutes or until almost set in the center.
Remove from oven and allow to stand 5 minutes.
Topping:
1 tsp. vanilla

1 pt. (2 c.) dairy sour cream
1/3 c. sugar

Esther Scherrer
1/2 tsp. almond extract
2 1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Granulated sugar
-82Kenosha Co. , Wi.

Mix thoroughly butter, confectioners' sugar, egg, vanilla
and almond extract. Blend in flour, soda and cream of tartar.
Cover; chill 2-3 hours. Heat oven to 375°. Divide dough in
half. Roll each half 3/16 inch thick on lightly floured cloth
covered board. Cut into desired shapes; sprinkle with granulated
sugar. Place on lightly greased baking sheet. Bake 7-8 minutes
or until light brown on edges. About 5 dozen (2 to 2 1/2 inch)
cookies.

2 c. graham cracker crumbs
1/4 lb. butter or margarine,
melted

1 c. brown sugar
1 tsp. vanilla extract

Mix flour, baking powder and salt; add coconut and
nuts and mix well. Beat eggs until light; add sugar gradually,
beating well after each addition. Add extract. Combine the
2 mixtures. Spread on hot baked crust and bake in preheated
(375°) oven about 20 minutes longer. Cool slightly; cut into
bars. Yields 2 2/3 dozen.
DELUXE SUGAR COOKIES

DELUXE SUGAR COOKIES (Continued)

1

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Mix sour cream with sugar and vanilla and spread on top of
cake. Return to oven for 5 minutes. Cool, then cover and refrigerate. (Note this cake is best when made several days in
advance of serving. )
-83-

Kenosha Co. , Wi.

BUTTER CREAM FROSTING
TEXAS SHEET CAKE

Lorraine Warren
2 c. flour
2 well beaten eggs
1 tsp. baking soda
1/2 pt. sour cream

2 sticks oleo
4 Tbsp. cocoa
1 c. water
1/2 tsp. salt
2 c. sugar

Heat and stir oleo, cocoa and water; bring to boil.
Remove from heat; add remaining ingredients. Pour on cookie
sheet, lined with waxed paper. Bake at 375° for 20 minutes.
Cool and frost.

L
L.

1 I 4 c. butter or m.argarine
3 Tesp. flour

3/4c. milk

f

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Frosting:
3 oz. cream cheese
1/4 lb. butter or margarine

1 lb. powdered sugar
1 tsp. vanilla

Bring first 3 ingredients to a boil. Remove from heat·
add remaining ingredients. Mix, cool and frost.
'
KRINGLE

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1 1/2 tsp. salt

2 Tbsp. sugar

1 c. cold water

1 c. shortening (1/2 butter,
1/2 oleo)
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour

Mix all together. Put in refrigerator overnight. Makes
4 _lon_g ~ringles. Roll out oblong. Put on butter and prepared
Pie !1lllng. Braid up or fold over. Brush with egg whites and
spnnkle a strussel on top. Let rise. Bake at 350° for 25-30
minutes.

.
-84-

Kenosha Co. , Wi.

Filling:

FAVORITE COOKIES

Put together and let stand until it bubbles.
3 egg yolks

1 c. sifted flour

1 tsp. vanilla
2/3 c. chopped pecans

Combine all filling ingredients until well mixed. Place
balls into tiny muffin pans and shape into cups. Place 1 teaspoon
of filling into each one. Bake at 350° for 30 minutes. Remove
from pan while warm. When cool, sprinkle with powdered sugar.

Mix together like pie crust.
1 pkg. dry yeast
2 Tbs p. water

Veronica Edman
Burlington, Wi.

Cream cheese; add shortening, flour and mix well.
Shape into little balls (24). Chill overnight.

3/4 c. brown sugar
1 whole egg
1 Tbsp. soft butter

Hazel Runkel

4 c. flour
1 c. shortening

1 1/2 tsp. vanilla
1/2 c. butter or margarine
3/4 c. sugar

Melt first butter over low heat; blend in flour. Gradually
stir in milk. Cook and stir until thick and boiling. Cool to .
room temperature. Add vanilla. Cream butter and .sugar. untll
fluffy. Gradually add milk mixture until fluffy. (Tlus rec1pe
is not too sweet. )

PECAN CUPS

1 stick oleo
4 Tbsp. cocoa
6 Tbsp. milk

Esther Scherrer

1
1

Loraine \Varren
Burlington, Wi.

1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. quick oats
1 c. Rice Krispies
1 c. cocoanut

Drop on cookie sheet; place 1/2 pecan on each. Bake at 350°
for 12 minutes.
_ 85 _
Kenosha Co, , Wi •

---.-- -.!

GERMAN BROWN PEPPERNUTS
4 c. sorghum

3
2
2
3
2

c. sugar
c. shortening
lemons
eggs
tsp. cinnamon
1 c. hot water
Enough flour to make stiff

Mrs. Otto Schenning
Burlington, Wi.

1 tsp. allspice
1 tsp. cloves
1/4 tsp. black pepper
1 tsp. salt

3 tsp. soda
2 tsp. anise seed
2 c. nuts, chopped

Let stand in cold place overnight. Roll chunk of dough
into long thin strip. Cut off pieces the size of dime. Bake in
slow oven. These will keep for weeks in cool place.
Lucille Plushnak

CHEESE CAKE

Pat 1 package crescent rolls into 9xl3 inch glass pan.
In mixing bowl, soften 3 (8 ounce) packages cream cheese.
Slowly add:
1 1/4 c. sugar
5 eggs, one at a time

2 tsp. vanilla
1 c. sour cream (blended in)

Pour in pan; sprinkle with cinnamon. Bake at 350° about
45-50 minutes.

Marge Broderson

TOMATO CAKE
4
1
1
2
1

Tbsp. butter or shortening
c. sugar
c. raisins
Tbsp. candied orange peel
c. nuts

1
2
1
1
1

can tomato soup
c. bread flour
tsp. soda
tsp. allspice
tsp. cinnamon

Cream butter; add sugar gradually, creaming all the
while. Add chopped fruits and nuts, mixing well. Add
tomato soup and when well mixed, fold in flour, which has
been sifted with soda and spices. Bake in layers, at 375°
for 25-30 minutes;"in loaf pan at 350° for 45-50 minutes.

"1 "

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Mix together and drop by spoonful on ungreased cookie
sheet. Bake 10-12 minutes at 350°. Use fork to criss-cross
cookie.
FRESH APPLE CAKE

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1
1
3
1

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Millie Hula
Camp Lake, Wi. ·
1 tsp. cinnamon
3 c. flour
3 c. chopped apples
1 1/2 c. chopped nuts

1/2 c. sugar
1/2 c. oil
eggs, beaten
tsp. salt
1 tsp. soda
Mix in order given.
(9x13 inches).

Bake at 350° in greased cake pan

Topping: (Optional)
1 tsp. vanilla
1 c. brown sugar

1/4 c. canned milk
1 stick butter or oleo
Boil for 2 1/2 minutes.

Pour over cake when baked.

[ J
i

Kenosha Co. , Wi.

1/2 c. oil

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M. M. Iverson
New Munster, Wi.
2 Tbsp. water
2 eggs

1 pkg. yellow cake mix
" 1 c. peanut butter

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1 (29 cent) bag potato chips

PEANUT BUTTER COOKIE

LI J

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2 tsp. vanilla
1 c. sugar

Cream butter, sugar and margarine. Stir in flour and
vanilla. Add crumbled potato chips. Drop by teaspoon on an
ungreased cookie sheet. Bake 15-18 minutes at 350°.

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L

M. M. Iverson

1/2 lb. butter
1/2 lb. margarine
3 1/2 c. sifted flour

1

:-

-86-

POTATO CHIP COOKIES

i'

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-87-

Kenosha Co. , Wi.

BANANA OATMEAL COOKIES
1 1/2 c. sifted flour
1 c. white sugar
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 c. butter

GOLDEN POUND CAKE
1 egg, well beaten
1 c. mashed bananas
1 3/4 c. quick oatmeal
1 small pkg. chocolate chips
1/2 c. nuts, chopped
1 tsp. vanilla

Sift together dry ingredients. Cut in butter. Add
remaining ingredients. Mix until well blended. Drop by
teaspoon on ungreased cookie sheet. Bake at 400° for 15
minutes.
NO BAKE BANANA SPLIT CAKE
3 sticks butter or oleo
2 c. graham cracker crumbs
2 eggs
2 c. powdered sugar

Laura Shubert

3 bananas
1 (No. 2) can crushed pineapple,
drained
1 large carton Cool Whip

Mix together 1 stick butter or oleo and graham crackers
and press in bottom of 9x13 inch pan. Beat eggs, 2 sticks butter
or oleo and powdered sugar on medium speed for 10 minutes.
Pour over crust. Slice bananas over. Spread pineapple over
bananas. Top with Cool Whip. Decorate with chopped nuts and
cherries. Chill several hours or overnight. For a thicker cake,
use a 8x10 inch pan.

Mrs. Virginia Culda
1 tsp. vanilla
1 lb. powdered sugar

6 eggs, beaten

1 lb. oleo, softened

Fill powdered sugar box with all-purpose flour; don't
pack, then sift. Mix softened oleo with powdered sugar and
add beaten eggs, vanilla and flour. Bake at 350° for 1 hour
and 15 minutes.
Mrs. Virginia Cukla

CARROT CAKE
1/2 c.
1 tsp.
2 tsp.
3 tsp.

2 grated carrots
2 c. sugar
4 eggs, beaten
3 c. all-purpose flour, sifted
1 1/2 c. Wesson oil

Mix grated carrots with sugar and beaten eggs. Add all
dry ingredients and mix. Bake at 350° for 1 hour and 15 minutes.
CHOCOLATE CHIP DATE CAKE

Mrs. Cletus Daniels
New Munster, v\'i.
1 pt. whipping cream
1 (13 oz.) can crushed pineapple,
drained
2 eggs, unbeaten

1/2 lb. graham crackers or
vanilla wafers
1 1/2 c. powdered sugar
1/2 c. butter

Jan Witt

Cut fine, 1 cup dates (1 pound package). Add 1 1/2 cups
boiling water in which 1 teaspoon baking soda has been dissolved;
cool. Stir. set aside. Now cream together:
1 c. sugar

1/2 c. shortening
PINEAPPLE ICEBOX CAKE

Add 2 eggs and beat well. If cool, now add date mixture.
Add:
1 tsp. vanilla

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

Place in 9x13 inch greased pan.
Roll crackers and put 1/2 in bottom of 8x12 inch tin. Whip
cream and fold in pineapple; pour over crumbs. Cream butter
and sugar; add eggs and beat well. Pour over first mixture and
cover with remaining crumbs. Refrigerate overnight. This
can also be made ahead of time and frozen.

-88-

Kenosha Co. , Wi.

chopped pecans
cinnamon
baking soda
baking powder

Sprinkle over top:

1/2 c. granulated sugar

1 small pkg. chocolate chips

Bake at 350° for 35 minutes.

-89-

(1/2 cup nuts (optional).

Kenos:Co. , WI.-

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Rose Sternberg - . t:,;:::l

CRAZY CAKE
3 c. flour
2 c. sugar
1/3 c. cocoa
Make 3 wells.

L,' J

2 tsp. soda
1 tsp. salt

Add:

3/4 c. cooking oil
2 tsp. vanilla

2 Tbsp. vinegar

Cover all with 2 cups water. Stir all together in pan u'ntil
well mixed. Bake 35 minutes at 350°.
CHOCOLATE FUDGE CAKE

Mrs. Paul Zima
Ormond Beach, Fl.

1 c. brown sugar
3 Tbsp. melted butter
1 c. buttermilk
1 1/2 c. cake flour
1 well beaten egg

1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cocoa

Combine brown sugar, melted butter and beaten egg in
mixing bowl. In another bowl, sift together flour, cocoa, baking
powder and salt. Add soda to buttermilk. To sugar, butter and
egg mixture, add alternately, the dry ingredients and liquid,
beating well before each addition. Pour into greased 9 inch
square cake pan. Bake about 25 minutes in 375° oven or until
a toothpick comes out clean. Cut cake in squares. Top each
piece with scoop of peppermint stick ice cream and chocolate
fudge sauce.

HEATH BAR CAKE

Sharon Sizemore
Salem, Wi.

2 c. brown sugar
1/2 c. butter.
1 tsp. vanilla
1/2 tsp. soda
1/2 c. pecans, chopped

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

Combine brown sugar, flour and butter and reserve 1 cup.
-90-

,:].

Kenosha Co. , Wi.

HEATH BAR CAKE (Continued)

L:J

To remainder, add rest of ingredients. Batter will be thin.
Pour into greased 9x13 inch pan and sprinkle reserved cup
of mixture over top. Break up 8-10 Heath bars and sprinkle
on top of that. Bake at 350° for 30-35 minutes or until done.
Test like for regular cake:

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CHOCOLATE CAKE

[~]

2 c. sugar

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Mix and set aside.

Mrs. Francis Kerkman
New Munster, \Vi.
2 c. flour
In saucepan, bring to a boil:

2 sticks margarine

1 c. water

4 Tbsp. cocoa

Pour over sugar and flour; stir.
1/2 c. milk
2 eggs • beaten

Add:

1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt

Pour into 13x9x2 inch pan; bake at 350° for 30-40 minutes.
Frosting:
1 stick margarine
4 Tbsp. cocoa

6 Tbsp. milk

Bring to a boil; remove from heat. Add 1 box powdered
sugar and 1 teaspoon vanilla.
SOUTHERN PECAN OATMEAL
CAKE
1 1/2 c. boiling water
1 c. rolled oats
1/2 c. butter or margarine
1 c. packed brown sugar
2 eggs
1 1/3 c. flour
1 tsp. baking soda

Mrs. Madeleine Robinson
Twin Lakes, Wi.
1 tsp. cinnamon
1/2 tsp. salt
4 Tbsp. melted butter
1/2 c. brown sugar
1/4 c. evaporated milk
Chopped pecans as desired

-91-

Kenosha Co.,

~i.

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SOUTHERN PECAN OATMEAL CAKE (Continued)
Pour boiling water over rolled oats- and butter. Let
stand until melted. Stir in sugar. eggs and sifted dry ingredients.
Turn into greased 13x9 inch cake pan. Bake at 350° for 30-35
minutes. While cake is- still warm, spread topping mixture.
Place under broiler until icing bubbles and toasts to golden brown.
Al A. Toots Ortegel
Waukegan, Il.

CREAM CHEESE CAKE
Mix together:
1 1/4 c. crushed graham
crackers

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

~1

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Grease 9 or 10 inch square pan and line with mixture.
Filling:
1/2 c. sugar
2-3 eggs
3/4 tsp. vanilla

1 lb. Philadelphia cream
cheese

Combine all and pour over graham crust.
for 20 minutes. Cool 10 minutes.

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Bake at 375°

[ I]

1 tsp. vanilla

1 pt. sour cream
1/4 c. sugar

[

Spread on top; return to oven 10 minutes at 425°. Cool
entirely in refrigerator before serving. Makes you want more.
Mrs. Madelynne Poile
Twin Lakes, Wi.

COOKIE CAKE

COOKIE CAKE (Continued)

Mix~

I

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2 sticks margarine

-92-

Kenosha Co. , Wi.

.6 Tbsp. milk

1 stick margarine
4 Tbsp. cocoa
Add:

1 tsp. vanilla

1 box powdered sugar
1 c. chopped nuts

Lauretta O'Connor
Burlington, Wi.

HARVEY WALLBANGER CAKE

1 pkg. orange supreme
deluxe cake mix
1 pkg. vanilla pudding (instant)
1/2 c. oil

3/4 c. orange juice
4 eggs
1/4 c. vodka
1/4 c. Galiano or Florentine
liqueur

CHEESE CAKE

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1 tsp. soda
1 tsp. cinnamon

1 c. water
4 Tbsp. cocoa

Frosting: Bring to a boil-

·-

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Stir together and bring to a boil:

Bake in 1 7x11 inch cookie sheet (with sides on pan) at 400°
for 20 minutes. Frost while warm.

[ ]
I

2 c. sugar

1 tsp. vanilla

1/2 c. buttermilk
2 beaten eggs

Combine all ingredients and put in tube or Bundt pan,
greased and floured. Bake 45-55 minutes or until done. Serve
with ice cream or powdered sugar.

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2 c. sifted flour

Add dry ingredients to hot mixture; mix in:

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Sophie Liss
2 Tbsp. butter or margarine,

1 1/2 c. graham cracker
crumbs (20 crackers)

melted and cooled
1 Tbsp. sugar

Mix together.
Filling:

2 (8 oz.) pkg. cream cheese

5 egg yolks
-93-

Kenosha Co. , Wi.

LTJ

CHEESE CAKE (Continued)
2 c. sour cream
5 egg whites, beaten stiff

1 tsp. vanilla
1 tsp. lemon juice
1 c. sugar

Combine cheese, sugar, egg yolks and sour cream, vanilla
and lemon juice and mix thoroughly. Beat egg whites stiff and
fold into mixture; put in greased cheese cake pan, lined with
crumbs and bake at 300° for 1 hour, then don't open door and
leave cake 1/2 hour longer in the oven; cool welL
FRUIT COCKTAIL CAKE

Mrs. Louise B. Robel
Silver Lake, Wi.

Put in mixing bowl:
1 1/2 c. flour
1 c. sugar

1 tsp. baking soda

1/4 tsp. salt

1 medium size can fruit cocktail

(as is from can)
Mix well and last add 1 teaspoon vanilla; mix well and put
in pan, then sprinkle top with about 1/3 cup brown sugar and
some nuts if desired. Bake 45-55 minutes at 350° or until toothpick comes out clean. If bigger cake is desired, just double
recipe for cake 9 1/2 x 13 inches. You may top it with Cool Whip.
PUMPKIN CAKE

Cleo Wigand

4 eggs

2 tsp. baking soda
1/2 tsp. salt
2 c. pumpkin
2 tsp. vanilla

2 c. sugar
1 c. oil
2 c. flour

2 tsp. cinnamon
Beat eggs, sugar and oil together. Add flour, cinnamon,
baking soda and salt; mix well. Add pumpkin and vanilla; mix
well. Pour into greased Bundt pan. Bake 50-60 minutes at
350°. Cool and turn out cake; sprinkle with sifted powdered
su~ar.
Mav be topped with whipped cream or prepared topping
-94-

Kenosha Co, , Wi.

if desired. The mix also makes cupcakes. Pour into muffin
tins 1/2 full; bake at 350° for 25-30 minutes. Sprinkle with
powdered sugar.
DUMP CAKE

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Mrs. A. E. Janz
Palmetto, Fl.

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1 can cherry pie filling
1 (No. 2) can crushed pineapple

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Spread pie filling in greased 9x13 inch pan. Pour pineapple
and juice over cherries. Spread dry cake mix over fruit. Melt
butter and spoon over cake mix. Sprinkle nuts on top. Bake
1 hour at 350° . Cool and serve with dollop of whipped cream.

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Mix well, then add:
1 egg

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PUMPKIN CAKE (Continued)

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1 pkg. white cake mix
1 1/2 sticks butter
1/2 c. chopped nuts

KRINGLE

Betty Kraft

2 c. flour
1 tub oleo (8 oz.)

4 Tbsp. water

Mix as you would a pie crust; divide into 3 strips.
out like peanut butter cookies on cookie sheet.

Press

Custard:
2 c. water
1 tub oleo (8 oz.)

2 c. flour
6 eggs

1 tsp. vanilla
Bring water and oleo to boil; remove from stove and add
vanilla and flour all at one time. Beat eggs in, one at a time.
Pile like little hills on pressed strips. Bake for 1 hour at 350°.
Frost with vanilla frosting; sprinkle with coconut or nuts. Very
good.

11
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-95-

Kenosha Co .• Wi.

Z[3

June White
Boca Raton, Fl.

DEMI-CHEESE CAKES MELBA
2 (8 oz.) pkg. cream cheese,
softened
3/4 c. sugar
1/2 tsp. vanilla

3 eggs
1 box vanilla wafers
1 can cherry pie filling

Mix together cream cheese, sugar and vanilla. Beat eggs
and add to cream cheese mixture. Put vanilla wafers in paper
muffin cups, then place in muffin pan and fill each cup 1/2 full
with cheese mixture. Bake at 350° for 12 minutes. After
removing from oven, add 1-2 spoonfuls of pie filling on top.
Serves 12. Preparation time: 10 minutes.
Lydia E. Sorenson

SEVEN-UP POUND CAKE
2 sticks oleo
1/2 c. Crisco
3 c. sugar
5 eggs

3 c. cake flour, sifted twice
1 regular bottle 7- Up (7 oz.)
1 ts~J. vanilla or 1 tsp. lemon

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Frosting: Frost lightly with white frosting and add
crushed walnuts on top.

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1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
2 c. diced raw apple
1 c. raisins
1/2 c. chopped nutmeats

(Note: Reserve 1/2 cup brown sugar.) Cream 1/2 cup

-96-

Kenosha Co. , Wi.

!-

brown sugar am11 cup white SLigar with butter. Add eggs;_
beat well. Stir in milk. Add sifted dry ingredients. Place
raisins and apples on top of flour mixture. Do not mix too
thoroughly. Sprinkle ~/2 cup brown sugar and nutmeats on top,
after you have poured m greased (9x13 inch) loaf pan. Bake at
350° for 45 minutes.

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.

Janet Menheer
Burlington, Wi.

DUTCH APPLE CAKE

1/2 c. butter
2 eggs, beaten
1 c. evaporated milk
2 c. flour

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and 1/2 tsp. almond combined

Cream together oleo, Crisco and sugar; add eggs, one
at a time and beat well after each one; alternate flour and 7-Up
and beat well after each addition. Add flavoring. Bake at 350°
for 45 minutes. Reduce to 300° for 35 minutes more or until
done.
Note: Use Angel Food pan.

1 c. white sugar
1 c. brown sugar

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DUTCH APPLE CAKE (Continued)

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ECLAIRE CAKE (No Bake)
1 pkg-. graham crackers
2 pkg. instant vanilla pudding
3 1/4 c. milk

Harriet Puchalski (Mrs. Lou)
Chicago, ll .
2 pkg. Dream Whip, dissolved
in 1/2 cup milk per pkg.
1 box chocolate frosting
1/2 tsp. vanilla

Line bottom of large baking pan or plastic container with
graham crackers, cutting to fit pan. Mix vanilla pudding with
3 1/4 cups milk. Add Dream Whip which has been dissolved
and whipped in milk. Add vanilla. Pour this over crackers
and refrigerate. Mix chocolate frosting as directed and
spread over same amount of graham crackers as used for bottom.
Place these on top of pudding mix and smooth out gaps between
crackers. Refrigerate and serve.
Florence Ebneter

OATMEAL CAKE
1 c. oatmeal (quick cooking)

1 c. boiling water

Combine and let stand.
2 eggs
1 tsp. vanilla

1/2 c. butter
1 c. white sugar
1 c. brown sugar

Add to oatmeal mixture and mix well.
1/2 tsp. baking powder
1/2 tsp. salt

1 1/2 c. flour
1 tsp. soda

Sift together and add to oatmeal mixture.
into 9x13 inch pan.

-97-

Mix and pour

Kenosha Co., Wi.

IlJ

OATMEAL CAKE (Continued)
Topping:
3 Tbsp. butter, melted
1/2 c. brown sugar

1/2 c. coconut
1/2 c. chopped nuts

Mix together and spread over cake.
minutes or longer.

Mrs. Harry (Mabel) Wagner

NO KNEAD REFRIGERATOR
COFFEE CAKE
1 pt. milk, scalded

1/2 lb. butter or margarine
1 cake (1 oz.) yeast
1 tsp. sugar
5 eggs

Bake at 3 50° for 30

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2 tsp. vanilla
3/4 c. sugar
6 c. flour

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1 tsp. cinnamon
1/2 c. chopped nuts

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1 tsp. salt

Streusel Topping:
3/4 c. sugar
1/4 lb. butter or margarine
1 c. flour

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Remove 1/2 cup scalded milk and let it cool. To remaining
milk, add 1/2 pound butter; let melt and then cool. Crumble
yeast into cup; add 1 teaspoon sugar and the 1/2 cup reserved
cooled milk. Stir until yeast is dissolved. In large bowl, beat
eggs with salt, vanilla and 3/4 cup sugar until thick and thoroughly
beaten. Add yeast mixture and mix well. Add 6 cups flour,
alternately with milk-butter mixture. Cover and let rise in
warm place until double in bulk~ Mix batter again and then fill
greased loaf pans 1/3 full with dough and let rise until double
again. Mix together ingredients in streusel topping. Sprinkle
over top and bake loaves in 350° oven for 40 minutes or until
golden brown. The dough can be stored in refrigerator for
several days if not all is used at once. Cover and weigh down with
a plate until used.

-98-

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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:

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TYPE OF CANDY

DEGREES

COlDWATeR

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

234-238°
245-248°
265- 270°
275-2800
285-290°
310- 321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

[-:]

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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:z
teaspoon of candy into the cold water. Pick the candy up in the fingers
and roll into a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft ball which
quickly loses its shape when removed from the water.

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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.

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In the LIGHT CRACK TEST the candy will form brittle threads which
will soften on removal from the water.

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In the HARD CRACK TEST the candy will form brittle threads in the
water which will remain brittle after being removed from the water.

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In CARAMELIZING, the sugar first melts then becomes a golden
brown. It will form a hard brittle ball in cold water.

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JELLY,

PRESERVES
Betty Deinert

CHOCOLATE TURTLES
1 c. pecan halves
36 caramels

2 (1 oz.) squares candy choco-

late

Put nuts in clusters on cookie sheet. Put 1 caramel on
each cluster. Put in 325° oven for 8 minutes. Remove, flatten
caramel and frost with melted chocolate.
Laura Shubert
Burlington, Wi.

TOMATO RASPBERRY JELLY

3 c. plum tomatoes
3 c. sugar

1 (3 oz.) pkg. raspberry jello

Peel tomatoes; mash to measure 3 cups. Boil tomatoes
and sugar for 15 minutes. Add jello and stir until dissolved.
Put in glasses and store in refrigerator.
Lillian Keith

OUR FAVORITE JAM
6 c. rhubarb, cut up fine
6 c. sugar

1 pkg. strawberry or raspberry
jello

Mix sugar and rhubarb together in large pan and let stand
about 2 hours until juice rises. Stir well and set on high heat
for 7 minutes. Remove from heat. Let stand 2-3 minutes and
stir in jello. Stir well. Put in jars and seal.
Julie Tracy

QUICK SKILLET FUDGE
6
4
1
1

1 lb. box confectioners'
sugar (powdered sugar)
1/2 c. Hershey's cocoa or
2 squares baking chocolate
1/4 tsp. salt

Melt margarine in frying pan. Add chocolate next. Then
add remaining ingredients and stir over medium heat until smooth.
Pour into greased Sx8 inch pan to cool.

-99e.

Tbsp. margarine
Tbsp. milk
Tbsp. vanilla
c. chopped nuts

Kenosha Co. Wi.

·Sharon Sizemore
Salem, Wi.

MILLION DOLLAR FUDGE
2
1
2
2
4

3 (6 oz.) pkg. chocolate

bits
1 (8 oz.) jar marshmallow

cream

sticks oleo
can evaporated milk
c. nutmeats
tsp. vanilla
1/2 c. sugar

Combine in large pan chocolate bits, marshmallow cream,
nuts, vanilla and oleo. In another large pan, mix sugar and milk,
then bring to a rolling boil; reduce heat and boil for 15 minutes
stirring constantly. Pour over other ingredients and stir until
well blended. Pour into well buttered pan. Makes 5 pounds.
PEANUT BUTTER KISSES

Sharon Sizemore
Salem, Wi.

1 egg
1 c. crunchy peanut butter

PEANUT BUTTER-CHOCOLATE LOGS (Continued)
Mix first 6 ingredients together until moist. Chill. Butter
hands and make rolls out of dough about 8 inches long. Put on
waxed paper in refrigerator. Melt chocolate chips and paraffin
over hot water; keep it on low flame all the while you are dipping.
Use tongs for dipping. Set on waxed paper to set. Cut rolls in
small pieces and round out edges. Store in refrigerator or
freezer.

1/4 c. butter or oleo
2 squares unsweetened
chocolate (2 oz. )

2 1/2 c. sifted powdered sugar
1/2 tsp. vanilla
1/3 c. milk

Melt shortening, chocolate and milk in pan, over hot
water or use double boiler. Take off heat and put in sugar and
beat. If too thick, add more milk to thin.

1 c. sugar

Combine all ingredients and form little balls. Press a
chocolate star in middle of each. Bake at 350° for 10 minutes.
Cool on cookie sheet.

BAKED CARAMEL CORN

SWEDISH BON BON S

1 c. butter (2 sticks)
2 c. brown sugar
1/2 c. white corn syrup
1 tsp. salt

Mrs. Esther Douglas
Burlington, Wi.

1 c. butter
2/3 c. powdered sugar
2 c. flour

Mrs. Clarence Gardner
Burlington, Wi.

CHOCOLATE FROSTING
(No paraffin)

1 tsp. vanilla
1 c. chopped walnut meats

Mix together butter, flour, vanilla and nuts. Roll in small
balls and place on greased cookie sheet. Bake at 350° for 10-12
minutes. Roll cookie balls in powdered sugar. Makes 2 dozen.

Tommye Haas'
1 tsp. vanilla
1/2 tsp. baking soda
6 qt. popped corn

Melt butter; stir in brown sugar, corn syrup, salt. Bring to
boil, stirring constantly. Then boil without stirring for 5 minutes.
Remove from heat and stir in soda, vanilla. Pour over popped
corn and put in large pan. Bake at 250° for 1 hour, stirring
every 15 minutes.
Mrs. Otto Schenning

RHUBARB JAM
PEANUT BUTTER-CHOCOLATE
LOGS
1 stick margarine, melted
1/2 c. chopped nuts
2 c. powdered sugar
2 c. Rice Krispies

Mrs. Clarence Gardner

1 c. coconut
1 c. peanut butter
2 c. chocolate chips
1/4 c. paraffin (half cake)
Kenosha Co., Wi.
-100-

4 c. cut up rhubarb
4 c. sugar

1/2 c. water

Cook until quite thick. Add 1 package raspberry j ello. Cook
slowly until jello is dissolved; pour into jam jars and freeze.

-101-

Kenosha Co. , Wi.

~{7
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PEAR BUTTER

(Lee) Kay M. Cody Burlington, Wi.

Wash pears and cut in quarters without peeling. Boil until
they fall to pieces. Add a very small amount of water. Press
through colander. Measure and add 1 cup sugar to each 4 cups
pulp. Add spices to suit taste as cinnamon, dash nutmeg. Cook
mixture until smooth and thick, stirring frequently to keep from
burning. Add 1/2 teaspoon vanilla to each quart; gives pleasing
flavor. Pour hot in clean, sterilized jars. Seal immediately.
RHUBARB JELLY

Harriet Puchalsk (Mrs. Lou)
Chicago, U.
6 c. sugar

10 c. raw rhubarb

Mix together and let stand 5 hours. Cook and bring to a
boil; add 3 packages jello (powder form) any desired flavor.
Mix thoroughly and pour into containers. Refrigerate.

:u":e,';:',"'~~

TOMATO JAM

10 c. tomatoes
10 c. sugar

1 Tbsp. lemon rind
6 sticks cinnamon

Use fresh tomatoes which have been blanched, peeled and
cut into fourths or eighths. Cook over heat and bring to boil
all ingredients. Boil 1-2 hours or until slightly thick. Will
thicken a little more when cool. Pour into jelly jars and seal.
Can be made in lesser amounts on a 1 to 1 basis, with sugar,
tomatoes, but cut down on the cinnamon and lemon rind.
BEET JELLY

Ruth Ortegel

3 c. beet juice
4 c. sugar

1/4 c. lemon juice
1 pkg. pectin

Peel beets and use juice only. Add juice, lemon and pectin.
Bring to a boil and add sugar. Bring to a rolling boil. Boil for
3 minutes. Skim and fill jars.

-102-

Kenosha Co. , Wi.

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3/4 c. bourbon
1/4 lb. butter

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2 lb. powdered sugar (8-9 c.)
1 1/2 c. pecans

SCOTCH CRUNCHIES
6 oz. pkg. butterscotch pieces
1 c. chow mein noodles

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Camille Wagner

Cream butter and sugar; add bourbon and pecans. Form
into small balls and then freeze. Melt bar of semi-sweet chocolate
and dip balls.

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BOURBON BALLS

].

Camille Wagner
1/2 c. salted peanuts

Melt butterscotch pieces over hot water. Remove from heat.
Stir in noodles and peanuts. Drop by teaspoonfuls onto waxed
paper. Let stand about 20 minutes to set.

.
1

Evelyn Uhen

RHUBARB PRESERVES

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Mix:
1 (No. 2) can crushed pineapple

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4 c. diced rhubarb
5 c. sugar

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Boil until rhubarb is tender, about 15 minutes. Remove
from heat; add 6 ounce package strawberry jello. Put in
sterilized jars or freeze. Makes 3 1/2 or 4 pints.

[11

TOMATO PRESERVES

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Evelyn Uhen
1 (3 oz.) pkg. raspberry or
strawberry jello

3 c. cooked tomatoes
3 c. sugar

Cook tomatoes with sugar 20 minutes. Remove from heat
and add jello. Stir until dissolved. Put in sterilized jars;
refrigerate. Makes 3 pints.

-103-

Kenosha Co. , Wi.

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SEAFOAM CANDY

Mrs. Walter White
West Palm Beach, Fl.

2 c. white sugar
3/4 c. water

1 egg

1/2 tsp. vanilla
1/4 c. nutmeats

2 Tbsp. vinegar

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1/8 tsp. salt

Mix sugar, water, vinegar and salt in saucepan. Heat and
stir slowly until sugar is dissolved. Cook uncovered to a soft
ball stage; cool about 5 minutes. Beat egg white until stiff,
then slowly pour syrup into it, beating constantly. Continue
beating until thick; add nuts and vanilla and mix until C&'1dy is
thick enough to hold its shape. Drop by spoonfuls onto waxed
paper. It hardens in about 10 minutes. Makes 1 pound.
CARAMELS

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1/2 c. butter or oleo

1/2 c. light corn syrup
1/2 c. Borden 1 s Eagle Brand
milk
1 ts p. vanilla

Dash salt

Melt butter in heavy saucepan. Blend in sugar and salt.
Stir in syrup and milk. Cook, stirring over medium heat until
candy reaches firm ball stage, 12-15 minutes. Remove from
heat and stir in vanilla. Pour into buttered 8x8 inch pan. Cool.
Remove from pan and cut into small squares. Wrap individual
squares in waxed paper.
CHILI SAUCE

Millie Hula

12 large tomatoes, peeled
2 large green peppers
2 large onions
2 Tbsp. salt
4 chopped apples

2 1/2 c. sugar
2 c. vinegar
1 Tbsp. cinnamon, scant
1/2 tsp. ground cloves
1/2 tsp. allspice
Dash black pepper

Chop peppers, onions small. Cube tomatoes. Add salt.
Stir and let stand about 20 minutes. Drain off liquid. Put in
kettle and add apples, sugar, vinegar and spices. Cook until
thick, and put in hot jars and seal.
-104-

Kenosha Co. , Wi.

3 egg yolks

Juice of 1/2 lemon
1/2 tsp. salt

2 dashes cayenne pepper
1/2 c. hot melted butter

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Blend egg yolks, lemon juice, salt and pepper in blender.
Then add hot butter in slow steady stream. Sauce in then ready.
Makes 1 cup.

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CRUNCHY PECANS

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Florence Ebneter

1 c. brown sugar, packed

Mary Thalmann

BLENDER HOLLANDAISE SAUCE
(No Fail)

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1 eggwhite
1 Tbsp. cold water
1 lb. pecans

Mrs. Betty Muller
Northfield, ll.
1/2 c. sugar
1 Tbsp. cinnamon
1/4 tsp. salt

Beat until frothy, but not stiff. the egg white and cold water.
Add pecans and mix until pecans are wet and mixture is gone. In
another bowl, mix the sugar, cinnamon and salt. Add pecan
mixture and keep stirring until all pecans are covered with mixture~
Spread on buttered cookie sheet and bake for 1 hour, stirring
every 15 minutes. Delicious!
Mrs. Robert Danford
Burlington, Wi.

[I]

PUMPKIN CONSERVE

[I]

10 lb. pumpkin
5 lb. sugar

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Peel and cut pumpkin up in small cubes. Then add sugar and
let it stand overnight. Next morning, cut up lemon and add ginger
root and cook until tender or transparent. Yields 11 pints.

3 lemons
1/4 box cracked pieces ginger
root

-105-

Kenosha Co. , Wi.

J

FOOD QUANTITIES
FOR SERVING 25, 50 and 100 PERSONS AT PICNIC

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Do you have trouble deciding how much of various foods to take to a picnic? Here are some
suggested figures on 25, 50 and 100 servings, taken from "Planning Food For Institutions,"
a USDA handbook.

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25

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
Spaghetti
Baked Beans
Jello Salad
Ice Cream:
Brick
Bulk

SERVINGS

50
SERVINGS

100
SERVINGS

50 slices or
3 1-lb. loaves
Y:. pound
1 cup

100 slices or
6 1-lb. loaves
%to 1 pound
2 to 3 cups

200 slices or
12 1-lb_ loaves
1Y• pounds
4 to 6 cups

1Y:. quarts

2Y:. to 3 quarts

5 to 6 quarts

1 quart
1% heads

1% to 2 quarts
2'1. to 3 heads

2% to 4 quarts
5 to 6 heads

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% pounds

15 pounds

30 pounds

4% quarts
4% quarts or
1 12x20" pan
1% -gallons
%gallon
%gallon

2% gallons
8'1, quarts

4% gallons
17 quarts

2'1, gallons
1Y. gallons
1% gallons

5 gallons
2% gallons
2% gallons

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Tea
Lemonade
Desserts:
Watermelon
Cake

Whipping Cream

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OPEN FACE PIZZA BURGERS
2 lb. ground beef

Mrs. Edythe Dickerson
Twin Lakes, Wi.
1 lb. Mozzarella cheese
Mushrooms (optional)
Chopped olives (optional)
Parmesan cheese
Hamburger buns

2 tsp. onion salt
2 tsp. oregano

8 oz. can tomato sauce

Brown ground beef and drain off grease. Add all ingredients,
cheese last and simmer a short time. Put a spoonful on each bun
halve and place on cookie sheet. Sprinkle with Parmesan cheese
and place under broiler. Can also be placed in hot oven (400°)
for 10-15 minutes to heat thoroughly.
BAKED SANDWICHES

Lydia M. Schneider
Twin Lakes, Wi.

Large round hamburger rolls
1 slice cheese
1 slice cotto salami

1 slice bologna
1 slice summer sausage
1 slice chopped ham

Wrap each roll in foil; bake 15 minutes in hot oven. These
may be made ahead of time. One is enough for the average person.
Wonderful after a football game.

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3% quarts
2% quarts

6Y:. quarts
4'h quarts or
1% gallons

12% quarts
9 quarts or
2% gallons

'h pound and
1'!,gaL water
1/12 pound and
1% gal. water
10 to 15 lemons,
1% gal. water

1 pound and
3 gal. water
1/6 pound and
3 gal. water
20 to 30 lemons,
3 gal. water

2 pounds and
6 gal. water
1/3 pound and
6 gal. water
40 to 60 lemons,
6 gal. water

37% pounds
1 10x12" sheet
cake
1Y, 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

Beverages:

Coffee

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BEVERAGES & MISCELLANEOUS

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ZUCCHINI PANCAKES

Catherine Puchalski

2 c. grated zucchini
1/4 c. milk
1 egg

1 Tbsp. minced onion
2 Tbsp. flour

Season with salt and pepper

Drop by spoonfuls onto well greased pan.

Brown on both

sides.

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BLENDED CREAMY DRESSING
1 can tomato souo
1/2 c. vinegar ·
1/2 c. sugar
1 tsp. salt

Virginia Ortegel
Burlington, Wi.
1 tsp. paprika
1 small grated onion
1 c. Wesson oil

Put all in blender and blend 3 minutes on medium speed.
WHITE SAUCE
(For fish and vegetables)

Kay Cody

1/4 c. vinegar
2 Tbsp. lemon juice
2 Tbsp. white wine

2 Tbsp. scallions, chopped or
little green onions
1/4 lb. butter (1 stick butter or
margarine over low fire)

When butter is melted, take off heat and stir in other
ingredients.

KAY'S FAVORITE HOT BACON DRESSING (Continued)

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KAY'S FISH BATTER

Kay Wetter
Salem, Wi.

1 1/3 c. flour
1 Tbsp. oil
1 1/4 c. stale beer

1 tsp. salt
2 egg yolks, beaten
2 egg whites, beaten

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Beat first 5 ingredients until smooth and fold in egg whites.
Deep fry at 375° for 2-5 minutes.
KAY'S FAVORITE HOT BACON
DRESSING
1/2 lb. diced bacon ends
1 large white onion, diced
1/2 c. white vinegar
1/2 c. wine vinegar
Cornstarch to thicken

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Kay Wetter
Salem, Wi.
1 c. consomme
1 tsp. salt
1/2 tsp. black coarse pepper
1-2 tsp. sugar

Saute bacon until crisp. Drain and set aside. Saute onion
until clear in bacon drippings. Add vinegar, salt, pepper and
-108-

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sugar. Dissolve cornstarch in consomme and add until thick,
slightly. Pour hot over well washed spinach or lettuce.
·
LUSH SLUSH

Toots Ortegel
Waukegan, U.

7 c. boiling water
2 c. sugar, stir and let cool

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2 c. boiling water and 4 green
tea bags, let cool in water

Mix all and add:
1 defrosted (12 oz.) can
frozen lemonade

1 (12 oz.) defrosted can frozen
orange juice
2 c. bourbon

Mix and freeze in containers such as bread pans, etc.
Use ice cream scooper to scoop out into glass and add 7-Up. Mixture can be refrozen many times over. Vodka may be used
instead of bourbon. Really, really good.
SICILIAN OLIVE SALAD

Mrs. Earl V. Razor
Salem, Wi.

1 c. olives, pieces with
pimento
1 c. chopped celery
1 tsp. oregano

2 cloves garlic, minced
1/2 c. capers (optional)
Olive oil (or vegetable oil)

Combine first 5 ingredients; cover with olive oil.
Refrigerate overnight.
IMPERIAL DRESSING

Mrs. Earl V. Razor
Salem, Wi.

1/4 c. brown sugar
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. onion salt
1/2 tsp. celery seed
1 tsp. paprika

1/2 tsp. dill seed
1/2 c. red wine vinegar
1 c. catsup
1 c. olive oil or vegetable oil
2 tsp. Worcestershire sauce
1-2 cloves garlic
-109-

Kenosha Co., W!.

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IMPERIAL DRESSING (Continued)

"MEAT BALLS" (Continued)

Simmer together first 8 ingredients until brown sugar
is dissolved. Cool 10 minutes. Add remaining ingredients and
blend in blender. Refrigerate until ready to use. Shake well
before using; especially good on crisp greens. Makes 2 3/4 cups.

Mix well; form into balls and hang on a tree or bush
or place in bird feeder, with a side serving of sunflower seeds.
WURLY BURGERS AND BEANS

POTATO PANCAKES
2 eggs

1/2 small onion
1 tsp. salt

Betty Deinert
Burlington, Wi.
2 Tbsp. flour
1/4 tsp. baking powder
3 c. cubed raw potato

Put eggs, onion, salt, flour, baking powder and 1/2 cup
potato cubes into osterizer; cover and process at grate, until
potatoes have gone through the blades. Stop and add rest of
potatoes; cover and use chop until all have gone through the
blades. (Do not overblend.) Pour on hot well greased griddle.
Drain on paper. Makes about 1 dozen.

Cindy Sullivan
Burlington, Wi. ·

Burgers:
1 1/4 lb. hamburger

1/2 c. Parmesan cheese
1/4 c. finely chopped onion
1/2 tsp. oregano

1 1/2 Tbsp. teriyaki sauce
1 (6 oz.) can tomato sauce
1 loaf Vienna bread

Beans:
1 can (3 1/2 c.) pork and
beans
3 Tbsp. brown sugar, packed

1/2 tsp. dry mustard
1/2 c. catsup

Topping:
COATING
(Similar to Shake 'n Bake)
4 c. dry bread crumbs
1/2 c. oil
1 Tbsp. salt

Hazel Runkel
1 Tbsp. paprika
1 tsp. pepper

Onion salt or garlic salt
(optional)

Mix ingredients in large mixing bowl well. Use about
1/2 cup mixture per chicken. Store in closed container. Makes
enough coating for 6-8 chickens.

6-8 slices American cheese

Slice Vienna bread lengthwise. Mix all ingredients for
burgers and spread on top of each half bread. Prepare bean
mixture by mixing all ingredients and place in bottom of
broiler pan. Place burgers on top of pan and broil until
ground beef is browned. Place American cheese slices
over burgers; slice tomato and place in broiler until cheese
is melted. Slice and serve.
MICROWAVE OVEN TIPS

"MEAT BALLS"
(For the birds)

(Lee) Kay M. Cody
Burlington, Wi.

Mix:
2 c. melted unsalted

shortening
6 Tbsp. peanut butter
1 c. uncooked rolled oats
1 1/2 c. flour

6 slices crumpled dry bread
1/2 c. yellow corn meal
1 c. wild bird seed
1/2 c. honey (sugar or molasses
will do)
-110Kenosha Co. , Wi.

2 large tomatoes

Sylvia Oglesby

1. Soggy potato chips, crackers and pretzels can be
freshened by heating for 15-20 seconds. Then allow them to
stand for 2 minutes. 2. Dry fresh bread and make your own
croutons. One quart of fresh bread cubes dries in 6-7 minutes;
stir occasionally. 3. To soften brown sugar, place sugar in
glass dish. Add slice of bread or apple and cover. It will
take 30-45 seconds to soften 1 cup. 4. Dried fruit can be
softened by sprinkling it with about 1 teaspoon water, then cover
it and heat for 15-30 seconds. 5. Citrus fruits warmed a few
seconds in the microwave oven will be easier to squeeze and
-111Kenosha Co: _\)\li·

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MICROWAVE OVEN TIPS (Continued)
give more juice. 6. Soften butter, cheese spread and cream
cheese in less than a minute to make them more spreadable.
7. Soften hard ice cream in just a few seconds. 8. Brew
a pot of coffee in the morn{ng. Pour out a cupful as needed
and heat for 1 to 1 1/2 minutes. 9. Use brown gravy mix on
meats to give brown color.

**

EXTRA RECIPES

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Kenosha Co., Wi.

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INDEX OF RECIPES
APPETIZERS, PICKLES, RELISHES
Sweet Gherkins ---------------------- 1
Green Tomatoes (Dilled) ------------.:..--- 1
"Crunchy" Dill Pickles -- -- -------- -- _ _ _ 2
Pickled Beets- -- - - - - - --- -- - - - - _ _ _ _ _ _ _ 2
Sweet Mixed Table Relish - - - - - - - - -- - - - -- 2
Refrigerator Pickles --- --- --- -- --- ---- - 3
Mustard Pickles - - - - - -- - - - - -- - - - - -- - - - 3
Mustard Pickles (Open Jar) -------------- 4
Horseradish Beets -------------------- 4
Green Chili Canapes -- -- -------------- - 4
Marinated Mushrooms -- - - - - - - - - --- - - - - 5
Drunken Meat Balls--- ---------- ------ - 5
Hors D' Oeuvres --- --- --- -- -- -- -- ----- 5
Early American Pickled Eggs --- --------- - 6
Appetizer-- - - - - -- - - - - - -- - - - - - - - - - -- - 6
Herb Dip - - - - - - - - - - - - -- - - - - - - - -- - - - 6
Dill Pickle Dip ------- -- --- ----------- 6
Chipped Beef Dip --------- -------- --- 7
Cocktail Wieners -- - - - - - - - - - - -- - - - - --- 7
Water Chestnuts and Bacon - -- ----------- 7
Holiday Crab Dip--------------------- 7
Shrimp Dip - - - - - - - - - - - - - - - - - - - - - - - - - 8
Dill D'ip- - - - - - - - - - - - - --- - - -- - -- - - - -- 8
Guacamole Dip - - - - - - - - - - - - - - - - - - - - - - - 8
Spiced Crab Apples - -- - - - - - - - - - - --- -- - - 8
Mushroom Hors D'Oeuvres------ --------- 9
Hot Crabmeat Appetizer----------------- 9
Lime Pickles - - - - - -- -- - - - -- - - -- - - - - - - 9
Wing Dings-------------------------- 9
Prepared Mustard-------------------- -10
Reuben Triangles - - - - - - - - - - - - - - - - - - - - - 1 0
Shrimp Molded Spread --- ---- ----------- 11
Copper Pennies - - - - - - - - - - - -- -- - -- - -- - 11
Hot Dog Relish - - - - - - - --- - - - - - - - -- - - - 11

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Page
SOUPS, SALADS, VEGETABLES
Chili- -- -- - - - - - - -- - -- -- -- - - - -- -- -- - 13
Exotic Celery -- -.- -- --- ----------- --- 13
----------------13
Onion Soup- - - -- - - -- .
Pineapple and Cucumber Salad Mold - - - - -- - - 14
Seafoam Salad - -- -- ---- --- -- ----- --- 14
Watergate Salad ------------ = = = = = == ==
Seven Layer Salad- - -- - -- -- -Fruit Salad Dressing ------------------15
Overnight Salad ------- --------------- 15
Chicken Mousse----------------------- 1 6
Polka Dot Salad -- - ---- ---- ----- -- --- - 16
------ ---- 16
He-Man Salad ------------Three Fruits Jello Mold -------- = = = = = = = ~
Orange Jello Mold------------17
Orange Sherbet Salad - - - - - --- - - - -- -- -- = 17
Applesauce Salad -- - - -- - - -- - -- - -- -- -.
---------- 18
Fruit Sal ad -- - -- -- - - - -- - - - - -- -- - - 18
d
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Lime and Pear
a ----------"Dad's" German Potato Salad ------------- 18

MAIN DISHES

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Anchovy Spaghetti Sauce --- = = == = = =
Baked Green Beans------- - - - - - - - - - - - 19
Three Bean Sal a d --------Lemon Apple Cider Ring ---------------- ~;
Nippy Salad Mold - - -- - - - -- -- - -- - - - - -- Ranch Style Lima Beans ------ = = = = == = = =
Sweet-Sour Cabbag&- - - - - - - - - 21
Cheesy Barbeque Potatoes --------------- 21
Green Bean Cass~role - - -- - -- -- == == = 21
French Fried Omons =
22
Jello Dessert-----:-_______ 22
Corn Souffle - - - -- - -- - - - - - - - ----------22
Cranberry Salad- -- - - - -- - - - - 23
Copper Pennies (Carrots) Salad-=========== 23
Salad Dessert ----- ------Baked Beans ------------------------23
_____ 24

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Green Rice - -- -- -- - - -- - - - - - - - --

Mock Pierogi------ -- ----- --------- -- 24

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Kidney Bean Salad - - - - -- - = = = = = = = = = ==
Two Toned Blueberry Mold-_________ 25
_______ 2 5
Special Baked Beans -- -------Stuffed Acorn Squash- -=======_______ 25
More More - - - - - - - - Kenosha Co. , Wi.
-114-

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Hamburger Soup - - - - - - -- - -- - - -- - -- - - -- 26
Wild Rice Casserole --- -- --------- ----- 26
Early American Corn and Cheese Bake ------ 27
Shrimp Salad -- ----- --- -- ------ ----- 27
Zucchini Bake ----------------------- 27

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Sweet Potato Bake - -------- ------ ----- 29
French Fried Liver -- - - -- - - - -- - -- - - - -- 29
Sausage Balls- -- -- --- ----------- ----- 29
Main Dish Pastries ------------------- 29
Stew Kabobs - -- ----- --- --------- -- -- 30
Slumgullian ------------------------- 30
Baked Chicken Supreme -------- --- ----- 31
Delicious Meat Balls------------------- 31
Chipped Beef Casserole----------------- 31
Chicken Chop Suey-- ----------- -------- 32
Eggs and Sausage Brunch---------------- 32
Bean Casserole ---------------------- 32
Poor Man's Lobster-------------------- 33
Chicken Macaroni Casserole - -- - - - -- - -- - - 33
Chicken and Rice - --- ---------- ----- -- 33
Pumpkin Stew - - - - - - - - - - - - - - - - - - - - - - - 34
California Noodles - -- -- - -- - - - -- -- - - - -- 34
Chicken Casserole --- ----- ------------ 34
Our Family's Favorite Hot Dish ----------- 35
In From the Snow Casserole ------------- 35
California Lima Bean Casserole ___________ 35
Clemenceau Casserole- _- ___ - - __________ 36
Spanish Rice ----- -- -------- _________ 36
Hamburger and Vegetable Casserole -- ______ 36
Hamburger Dish (Casserole) ---- _________ 37
Pizza Casserole---_--- _______________ 37
French Chicken Bake- __________________ 38
Shrimp Creole ---- ---- ---- -- _________ 38
Beef Stroganoff - - - - - - - - - -- -- _________ 39
Chop Suey ----------- _______________ 39
Chicken Tortilla--- - ----- -- ---- ___ -- __ 39
Party Beef - - - - -- - - - - _- -- - __________ 40
Lasagna - - - - _______________________ 40
Luncheon Dish --- ____________________ 41
Tuna Patties -- - - - ___________________ 41
Spicy Meat Balls- -- - - - - ___ - - __________ 41
-115Kenosha Co. , Wi.

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Patio Veal Oregano -------------------42
Spicy Sauerkraut- Sausage Balls -- -- --- .c- - - 42
Hamburger Stroganoff ------------------ 43
Egg Noodle Casserole ------------------ 43
No Peek Chicken - -- ----------- - -- ---- 43
Ham and Broccoli -Bake ----------------- 44
Italian Meat Loaf --- ---- ---- -- -- - ----- 44
Tater Tot Casserole ---------------- --- 45
Oyster Hot Dish---------------------- 45
Macaroni Casserole Overnight------------- 45
Pepper Steak - - - - - - - - -- - - - - - - - - - -- -- - 45
Chicken Breasts in Wine Sauce ----- ---- --- 46
Heavenly Pork Chops------------------- 46
Chinese Beef Casserole----------------- 47
Enchilada Casserole ------------------- 47
Mock Ravioli ------- ----------------- 47
Stuffed Giant Shells-- - -- ---- ---- -- --- -- 48

BREAD, ROLLS,

PASTRY

Cinnamon Rolls --- -- ----- ----- -- -- -- - 49
Quick Sixty Minute Rolls --------------- - 49
Zucchini Bread-Pineapple --------------- 49
Sour Cream Peach Pie - -- -- --- ---- ---- - 50
Zucchini Bread ---------------------- 50
Beer Bread - - -- - - - - - - - -- -- - -- - - - - - - - 50
Southern "Gal" Biscuits ---------------- 51
Quick Yeast Biscuits------------------- 51
Date and Nut Bread- ------------ -- ----- 51
Cheese Biscuits ---------------------- 52
Ranch Style Biscuits - ,.. ------ -- ---- --- -- 52
Banana Bread - - - - - - - - - - - - - - -- - - - - - - - 52
Date Bread (One Loa±)-~--------------- 52
Icebox Rolls- --- -- - ---- -- --- -- -- -- --- 53
Never Fail Pie Crust------------------- 53
Squash Pie- -- - -- -- -- - - --- -- - -- ----- - 54
Bright Star Cheese Slices --------------- 54
Cranberry Nut Bread ------------------ 54
Chocolate Angel Pie ---- --- -- --- ----- - 55
Mayor Daley Bread--.~
55
Pumpkin Bread - --- ---- --- -- ----- --- - 56
Refrigerator Rolls --- -- ----- - ----- ---- 56
Rye Bread ------------------------- 56
Nut and Date Brown Bread --------------- 57
-116Kenosha Co. , Wi.
0- - - - - - - - - - - - - - - - -

Page
Amazing Coconut Pie ------------------ 57
BohPmian Crescents - - - -- --- --- ----- -- 58
CAKES,

COOKIES, DESSERTS

Cheese Cocktail Cookies ---------------- 59
Dessert - - - - - - - - - - - - - - - - - - -- - - - - -- - 59
Kringle Coffee Cake ------------ ------- 60
Strudel -- -- -- - - -- - - ---- ------ --- -- -- 60
Open Face Coffee Cake---------------·--- 60
Caramel Custard Bread Pudding ---------- 61
Apple Kuchen-- --------- -------- -------- u"'1
Pistachio ToTte ------------ -·---------- 62
Fruit Cocktail Torte -- -- -- -- -- --- ----- - 62
Ice Cream Pie - - -- -- -- -------- -- ---- - 62
Fruit Coffee Cake---- -- - --- - - ·-- --- --- - 63
Apple or Peach Slices ----- --- ------------ 63
Banana Split DesseTt ------------------ 64
Thumb Print Cookies ------------------ 64
Strawberry Delight -------------------- 65
Lemon Jello ------------------------ 65
Crunchy Raspberry-Rhubarb Dessert-------- 66
Aunties Torte -- --- - - - - --- - - -- --- --- - 66
Rhubarb Crunch -------------- -·------- 66
Black Russian Pie--------------------- 67
Kolacky--- - - --- - -- -- -- ------ - - - -- - - 67
Ice Cream- - --- - - - --- -- --- --- -- - - --- 68
Lime Pear Delight ------------------ ·-- 68
Ice CTeam Dessert -------------------- 68
Dessert Pudding---------------------- 69
Coco-Mint Freeze--------------------- 69
Toffee Squares ---------------------- 69
Apple Fritters ----------------------- 70
Chocolate Spanish Cream---------------- 70
Soda CTacker Pie - --- -- -- - - - -- - -- -- - -- 71
lee Cream Muffins -------------------- 71
Apple Coconut Kuchen --- - - ·-- --- -- - -- --- 71
Butterscotch Dessert ------------------ 72
Zucchini Cake ---------- ·------------- 72
No Bake Date Cookies ------------------ 72
Coconut Bars------------------------ 73
Pineapple Cookies - - -- --- -- ---- - - - -- -- 73
Date Nut Cookies --- - -- -- - -- -- --- -- --- 73
Peanut Butter Squares ----------------- 74
-117-

Kenosha Co. , Wi.

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Baked Doughnuts-------------~-------- 74
Sugar Cookies (Sour Cream) ------------- 74
Ginger Cookies ---- ·------------------ 75
Angel Crisps --- ·------------- ·-------- 7 5
Zucchini Nut Cookies------ ------------- 75
Cookies "No Bake"------------------·-- 76
Christmas Crescents --------- --------- 76
Oatmeal Cookies -- -·------------------ 76
Guess Again Cookies------------------·-· 7G
Speculaasjes (Santa Claus Cookies) ------ ··-- 77
Pumpkin Bars ------------------------ 77
Lemon Cookies - ------- -- -- -· -·- -- -- --- 78
Honey Bunches-----------------·-·----- 78
Sugar Cookies --- -- -- -- - -- - - --- -- - - - ·- 78
Molasses Cookies ---------- ------- ---- -- 79
Ginger Cookies - ·--------------- ------ 79
Three Layer Cookies ----- - -- - --- - - -- - -- 79
Haystacks (No Bake) ----- - ----------- --- 80
Christmas Rocks ----- ---------------- ·- 80
Potato Chip Cookies ------- ------------- 81
Zucchini Bars Crisp-------------------·- 81
Raspberry Meringue Eisses ------ -· -------- 82
Dream Bar Cookies-- --- - -- -- - -- -- - - - --- 82
Deluxe Sugar Cookies ---- --- ------------- 82
Cheese Cake with a Dash of Cinnamon -- --- -- 83
Texas Sheet Cake - - - - - - - - - - - - - - - -- ·- - - -- 84
Kr~~e----------------------------84

Butter Cream Frosting ----------------- 85
Pecan Cups ____ -- _-- --------------- --- 85
Favorite Cookies --------- -·----------- 85
German Brown Peppernuts - ·------------- 86
Cheese Cake - - -- - - - - - - - - - - - - - - - - - - - - - 86
Tomato Cake ------- _;_---------------- 86
Potato Chip Cookies ------------ ----- --- 87
Peanut Butter Cookie------------------- 87
Fresh Apple Cake--------------------- 87
Banana Oatmeal Cookies -- -- --- -- - -- - --- 88
No Bake Banana Split Cake--- -------- --- - 88
Pineapple Icebox Cake------------------ 88
Golden Pound Cake ---------------- ---- 89
Carrot Cake ------------------------ 89
Chocolate Chip Date Cake----------------- 89
Crazy Cake --------------------- ---- 90
Chocolate Fudge Cake - -- --- ----- -- -- - - - 90
Heath Bar Cake ---------------------- 90
Kenosha Co., Wi.
-118-

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Chocolate Cake --------------- ------ 91
Southern Pecan Oatmeal Cal.;:e ----------- 91
Cream Cheese Cake ------------92
Cookie Cake ----------------------- 92
Harvey Wallbanger Cal<e --------------- 93
Cheese Cake------------------------ 93
Fruit Cocktail Cake
---------- ------- 94
Pumpkin Cake - - - - - - - - - - - - -- - - - - - - - - 94
Dump Cake ------------------------ 95
Kringle -------------------------- 95
Demi-Cheese Cakes Melba ------------- 96
Seven-Up Pound Cake ----------------- 96
Dutch Apple Cake ---- - -- - --- -- -- - ---- 96
Eclaire Cake (No Bake) --- ------------ 97
Oatmeal Cake ---------------------- 97
No Knead Refrigerator Coffee Cake -------- 98

CANDY,

JELLY,

PRESERVES

Chocolate Turtles ------------------Tomato Raspberry Jelly --------------Our Favorite Jam ------------------Quick Skillet Fudge -- ---- -- ----- - - - -Million Dollar Fudge - --- - - - -- --- ----Peanut Butter Kisses - ----------- -- - -Swedish Bon Bons ___________________ _
Peanut Butter-Chocolate Logs-_- ________ _
Chocolate Frosting __________________ _
Baked Caramel Corn _________________ _
Rhubarb Jam --- _______ - _--- _______ _
Pear Butter __ - ______ ---- _________ _
Rhubarb Jelly --- ___ - __ - ___ ---- _ --- _
Tomato Jam - - - - - - - ___ - - - _________ _
Beet Jelly - -- - - --- -- --- --- ----- -- -Bourbon Balls ------ ~--------------­
Scotch Crunchies -------------------Rhubarb Preserves - --- ------ ---- ---Tomato Preserves -- -------- ------ --Seafoam Candy --------------------Caramels - -- ------ --- -- -- ----- -- -Chili Sauce ------------------ ~----­
Blender Hollandaise Sauce - - - -- - - - - - - - - Crunchy Pecans - -- --- ------- - ------Pumpkin Conserve - -- --- ----- --- -- - --119Kenosha Co. ,

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BEVERAGES & MISCELLANEOUS

Open Face Pizza Burgers -------------Baked Sandwiches-------------------Zucchini Pancakes -·-----------------Blended Creamy Dressing -------------White Sauce - - - - - - - - - - - - - - - - - - - - - - Kay's Fish Batter- - --- -- - - - -- -- - -- -- ·Kay's Favorite Hot Bacon Dressing-------Lush Slush _____ ----- _------------Sicilian Olive Salad __ --- __ -----------Imperial Dressing --- --- _----- ----- ---Potato Pancakes --------- -·---------Coating---------------------------"Meat Balls" (For the Birds)-----------Wurly Burgers and Beans - -- - -- - - - - - - - Microwave Oven Tips ----- --- ----------

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* * * * *
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of publishing this fine cookbook.
Would you like a personalized cookbook for your own
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