425B Silver Lake Rescue and Randall Cookbooks

Recipes from Randall undated. Copies of various prepared cookbooks which have contributor names attached to the recipes. 425A Page 1-89 Silver Lake Fire Department and Rescue Cookbook 1999. 425B Page 1-177 Recipes from Randall undated. Squad Auxiliary.

13929867

unknown

425B Silver Lake Rescue and Randall Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Silver Lake, Wisconsin

Randall, Wisconsin

PDF

Valentine
SNIPPETS of SALEM
4258 - Recipes from Randall
undated

Contents:
Copies of various prepared cookbooks
contributor names attached to the recipes.

which

have

Silver Lake Fire Department and
425A Page 1-89
Rescue Squad Auxiliary Cookbook 1999
4258 Page 1-177

Recipes from Randall undated

177 pages
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections.
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 4/2014 by L S Valentine Copyright©Valentine2014

ABBREVIATIONS USED
t.
T.
c.
b.p.

IN~

teaspoon

•••••••••
tablespoon
.• .........
.......... cup
••••••••• baking powder
pint
.• .........
quart

pt.
qt.
sq.
oz.
sm.
lg.
pkg.

...........
square
......... ounce
•••••••••
small
..• .........
......... large

b. s.

• •••••••••

package
.......... baking
soda

EQUIVALENTS
••••• less than 1/8 t.
dash
••.•• 1 T.
3 t.
1 fluid oz • . . • • 2 T.
4 T
····· t c.

5 1/3 T.
8 T.
10 2/3 T,
12 T.
14 T,

•.••• 1/3 c.

. .... t

c.

• •••• 2/3 c.

••••• 3/4 c.
• .... 7/8 c.

16 T.

• •••• 1

8 oz.
2 c.
2 pta.
4 qts.

••••• 1 0 •
• • • • • 1 pt.
• •••• 1 qt.

0.

• •••• 1 gallon

ROASTING

:m:!!!!

TABLE at ~

Min, per lb.
Beef, Medium done ••·•••• 24-27
Beef, Well done ••••••••• 29-32
Veal ••••.••..••.•.....•• 35-4o
I.amb •

0...... . . . . . . . . . . . .

30-35

Fresh Pork •••••••••••••• 35-4o
Smoked Ham •••••••••••••• 25-30

COOKING TEMPERATURES
Soft Ball Stage ••....•..•..
Jellying Stage •••••••••••••
Very Slow Oven •••••••••••••
SloY Oven ••••••••••••••••••

234°
220°- 222°
250°
300°
Moderately Slow Oven ••••••• 325°
Moderate Oven •••••••••••••• 350°
Moderately Hot Oven •••••••• 375°
Hot Oven •.•. ~ •....•.•••..•• 4oo0

Very Hot Oven .............. .

450°- 500°

EMERGENCY SUBSTITUTIONS
1 sq. chocolate = 3 T, cocoa & 1 T. shortening
1 c. cake flour = 1 c. all purpose flour less

2 T.
1 T, cornstarch = 2 T. flour (for thickening)
1 T. baking powder =it. soda & t t. cream of
tartar
1 c. sugar= 1 c. honey (reduce the liquid i c,)
1 c. molasses = 1 c. honey
1 c. milk = t c. evaporated milk & t c. water
1 c. milk = 4 T, powdered milk & 1 c. water
1 c. butter = 7/8 c. shortening or oil
1 whole egg= 2 egg yolks & 1 T, water (in
cookies & such)
1 whole egg = 2 egg yolks (in custards & such)
1 c. sour milk = 1 T. lemon juice or vinegar &
milk to make 1 cup

INDEX TO RECIPES
-

Page
Salads, Appetizers & Dips ••••••••••••• 1-23
Soups, Sauces, Jams & Beverages ••••••• 24-29
Vegetables & Pasta ••••••••=•••••••••••30-38

Main Dishes & Casseroles •••••••••••••• 39-70
Breads & Muffins

••••••••••••••••••eooo71-85

Desserts, Pies & Cakes •••••••••••••••• 86-134
Candies & Cookies ..................... . 135-171

Microwave & Miscellaneous ••••••••••••• 172-176

S:!LLOK

TAFFY

~

SALAD - The Rauschs
4 apples diced
t c, sugar
8 oz. Le Creme
1 T. flour
8 oz. crushed pineapple
1 egg beaten
1 c. salted peanuts
2 T, apple cider vinegar
In small saucepan, blend sugar, flour, egg, vinegar
and juice of pineapple. Blend and cook over low
heat till thick. Cool. Pour into serving bowl,
Mix in apples, pineapples and peanuts. Add Le Creme
Refrigerate
WATERGATE SALAD - The Skinners
22 oz. crushed pineapple & juice
1 sm, pkg, pistachio nut pudding dry
1 c. miniature marshmallows
t c. chopped walnuts
1 9 oz. cool whip
Mix together well. Put in refrigerater overnight
and serve.

STRAWBERRY-BANANA JELLC MOLD - The Terwilligers
1 16 oz. container sour cream
1 lg. box strawberry banana jello
2 c. hot water (no cold water)
1 box frozen strawberries (lg. & sweetened)
4 bananas mashed
1 med. can crushed pineapple
Mix all together, fill 9x13 pan a little over
half full, Let set. Put layer of sour cream
then pour rest of jello mix over layer of sour
cream and let set good. Serve
APRICOT ~ MOLD - The Satterstens
1 sm. pkg. lemon jello
1 lg, pkg. apricot jello
1 can (6oz) lemonade
4 cups hot water
9 oz. pkg, cool whip
Combine jello· and hot water, Add lemonade. Chill
until almost set (4-5 hrs.) Blend in cool whip and
refrigerate until set.
-1-

PEAR ~ SALAD - The Ingersolls
1 lg, can pears
1 3 oz. strawberry or raspberry jello

2 T, milk
2 3 oz. cream cheese
t pt. whipping cream
Mix cheese and milk together until creamy, Heat
1 cup pear juice, dissolve jello in this. Add cream
cheese and milk until it is dissolved. Refrigerate
until thick, stir once or twice. Mash pears, whip
cream and fold in jello mixture.

CHERRY COKE JELLD - Miss Heiden

-----

1 can dark cherries
1 can crushed pineapple
2 pkgs. (3 oz.) cherry jello
1 (12 oz.) can coke
1 (8 oz,) cream cheese
nuts if desired
Use the same size cherries and pineapples,
Use a large bowl because the coke foams up.
Heat fruit juice and dissolve jello & cream cheese,
Slowly add coke. When cool, add fruit & nuts.
Refrigerate until set.
CHICKEN ~ IN MELON ~ - The Beineckes

t t. pepper
3 T, lemon juice
4 c. cut-up cooked chicken 1 2 oz. jar pimento
drained
1 c. sliced celery
1/3 c. chopped onion
t c, diced roasted
1 t. salt
almonds
1 c. seedless grapes halved 1/3 c. mayo or salad
1-2 cantalope cut in circles
dressing
In medium bowl, put lemon juice over chicken and
let sit fort hr. Mix the rest of the ingred.
together except cantalope. Add chicken, Cover,
chill. Clean cantalope and slice. Put salad
in the center of cantalope and serve.
-2-

FROZEN STRAWBERRY SALAD - The Tindalle (Corey &:
Colleen)
1 lg. strawberr;y jello
1 8111, fro!IBn strawberr;y pkg, sliced
1 med. crushed pines.pple
2 c. water
1 sliced banana
1 em. cont. sour cream
Dissolve jello into boiling water, Add strawberries, pineapple and juice, and benana to
jello, Pour half of mixture in mold or long
pan. When set, spres.d sour oream over jello and
pour remaining jello mixture over .sour cream.

,!!!!! !!TI! ~ - 'Whi te/De.vis Family
8 oz. can crushed pineapple
1 T, flour
a. sugar
8 011. cool whip
1 egg
1 c, salted spanish peanuts
4 a. diced apples peeled

t

Drain pineapple save juice. Add flour sugar, juice and,
egg to sauce pan, Cook on low heat, stir constantly until thick. Cool in fridge, Add in cool
wbip,mix together, Add in apples, peanuts &
pineapple,
CRANBERRY RING - The Brashers
3 c, cranberr;r juice
1 3 oz. pkg. lemon jello
1 3 oz, pkg. orange jello
salad greens

1 11 oz. mandarin org,
drained
t c, walnut halves
Ritz crackers

Heat 2 c. aranberr;y juice to boiling. Add to
combined jellos in mixing bowl, Stir until
dissolved, Add remaining cranberry juice. Chill
stirring oaaaaionally until the consistency of
unbeaten egg wbi te. Stir in oranges & walnuts.
Pour in 4t a. mold.

-3-

~~~-The Tindall& {Corey & Colleen)

Combine:
4 c, apple chunks not peel
1 sm. can crushed pineapple save juice
2 o. miniature marshmallows
6 oz. spanish salted peanuts
Set aside.
Custard Filling:
i t. vinegar
i c. sugar
1 egg
1 t, flour
juice from pineapple
Microwave until thick, 3-4 min. Cool. Add 8 oz.
cool whip, mix with the rest. Refrigerate a
couple hours.
PINA COLADA MOLD - Mrs. Jaezkowaki
--1 pins. colada mix for 2
1 8 oz. cream cheese
1/3 o, mayo
1 8 oz. crushed pineapple drained

1t pkg.

egg custard dry
13 oz. cool whip
i c. nuts
Mix pina colada, cream cheese, mayo & custard
in blender for 3 min. Fold in cool whip, nuts &
custard. Pour into mold & put in freezer covered.
Remove from freezer 15 min. or so before serving.
~~-Mrs. Hahn

1 lb. sm. curd cottage cheese
1 1 lb, can crushed pineapple drained

3 c. miniature marshmallows
1 med. container cool whip
1 3 oz. pkg, dry lime jello
Mix in order given. R&grigerate. Serve

In memory of "Grandma Harig"
-4-

TAFFY

SALAD - The Robertsons
1 small can crushed pineapple drain & save juice
2 c. mini marshmallows
2 T. flour
1 t. vinegar
t c. sugar
3 c. apples cut in pieces with skin
1t c. spanish peanuts salted & chopped
8 oz. cool whip
~

Mix pineapple & marshmallows and refrigerate

overnight. Put juice, flour, vinegar and sugar
in a pan. Mix all together on low heat until
very thick, Cool in refrigerator overnight.
Next day, mix apples, nuts & cool whip together,
Add all other ingred. & mix well,
STRAWBERRY JELLO SUPREME - The Pfenningers
2 3 oz. pkg. strawberry jello
1 pkg, quick thaw strawberries
1t c. vanilla ice cream
2 c, boiling water
Dissolve 1 pkg. jello in 1 o, boiling water,
Add frozen strawberries & stir until berries
seperate & jello is slightly thickened, Pour into
a 5 o. mold. Chill until set but not firm.
Meanwhile, dissolve 1 pkg, jello in 1 c. boiling
water, Add 1t c. vanilla ice cream by s.poonfuls.
Stir until ice cream melts, Spoon into mold,
Chill until firm, about 4 hours, Unmold
R&spberries & raspberry jello works well also,
~ ~

- The Schumachers {Caleb)
1 6 oz. pkg,jello
4 c. vanilla ice cream
2 o, boiling water
some fruit if desired
1 c. cold water

Juice of any fruit may be used in place of the
cold water, You can use any fruit and jello
combinations you like, Add boiling water to the
jello, then ice oream and cold water, Stir until
ice cream is melted, Refrigerate for 2 hours or
until set before serving,

-5-

FALL
2

!.!!!!!!

FROZEN FRUIT ~- The Johneons (Stormy & Nicky)

SALAD - The Schrickera

1 pkg. 3 os. strawberry jello
1 c. boiling vater
1 6 oz. can frossn concentrated lemonade

c. rav cranberries cut up

3 c. miniature marahma.J.lova

3/4 o. sugar
2 c. out up unpeeled apples
1 c. seedless red grapes
t c. seeded gr. grapes
t c. seeded purple grapes
1 c. valnut pieces
t. salt
1 c. (sm. container) 'Whipping cream 'Whipped

3 c. 'Whipped cre11111
1 16 oz. can slioed peaches
1 can 8t oz, pear halves
Drain and chop fruits, Dissolve jello in boiling
vater. Add lemonade, stir until melted, Chill
until slightly thickened, Blend in 'Whip cream,
f'old in fruit, Pour into 9x5 in, loaf pan.
Freeze until f'irm. About 4 hours, Unmold & alice,

i

Combine cranberries, marshma.J.lovs and sugar,
Gover and chill overnight. Add apples, grapes,
walnuts and salt. Stir to mix well. Fold in
whipped cream. Chill, Turn into serving bovl,
Trim with additional grapes if desired,
LIME LITE SALAD -----

The Smi the

1 pkg, lime jello
1 c. hot '-"lter
1 jar Hip-0-Lite Marshmallov

t

o., corn oil
1 c. heavy cream
1 #2 can crushed
pineapple drained

Cream
2 3 oz. pkg. cream cheese
Put jello and hot water into blender, cover and
process at stir until jsllo is dissolved, Place
container in refrigerator until mixture is cool.
When mixture is cool, add cream cheese, salad
oil and Marshmallow Cream, cover and process
at blend until smooth, Whip cream with rotary
beater and fold into jello mixture. Fold in
pineapple. pour in 6 cup mold, Chill. Works
perfect every time in pale green 6 cup Tuppervare
mold.

LE'l"l'UCE MANDARIN ORANGE SALAD - Miss Nailor

t

o, slivered almonds
1 T, & 1 t. sugar
Mix in pan over low heat & set aside
Dressing:

t
2
t

t. salt
dash pepper
T, sugar
2 T. vinegar
c. salad oil
dash cayenne pepper
1 T, dried parsley
or 2 T. fresh
parsley
Mix above together in small jar with tight seal top,
R&f'rigerate,

t

head lettuce
1 c. chopped celery
2 gr. onions thinly sliced t c. gr, pepper
1 sm. can mandarin oranges

Wash & dry lettuce, Put lettuce, celery, onions
and pepper in plastic bag in refrigerator, Five
min, before serving, add dressing, drained oranges
and almonds into bag, Shake & serve, Serves 6
~CARAMEL~-

Miss Filipiak

2 c. brown sugar
1 c. butter

i

-6-

c. dark corn syrup

1 t. baking soda
5 qts. popped corn

1 t. salt

Combine sugar, butter, syrup & salt, Bring to a
boil/cook 5 min. Remove from heat, add soda and
stir until light & fluf'f'y, Pour over corn in
large roaster or open pan. Stir to coat all corn,
Bake at ~ for 1 hour, stirring every 15 min,
Spread onto cookie sheets to cool, Store in
covered container.
-7-

O!WlGI!: SlmRBBT GELATIN SAI.A.D - Mrs. Joann Olson
1
1
1
1
1

3 011. pkg,
c. boiling
pt. orange
oa.n 11 oz.
cool whip

orange jsllo
water
sherbet
IIII1IJldarin oranges drllined

Dissolve jellc in boiling water, Add sherbet,
lllix veil. When pertiall.y est, add oranges &
fold in cool whip. Pour into oiled 11- qt. llliOlde
Clrlll

7-LUER

~-Mrs,

Maril711 Olson

In a serving bowl, lllyer the following:
1 heed lettucE~ washed, drained & shredded
-1 c. chopped celery
o. chopped onion
o. chopped gr, pepper
1 10 o11. pkg, froll8ll peu cooked drained & cooled
3/4 to 1 pt. lllllllld dressing (Miracle Whip)
Sprinkle 2 T. IIUgll.l' over &&llld dreseing. Sprinkle
on 1 10 011, pkg. shredded cheddar cheese.
Regrigerate for 8 hrs. to blend flllvore. Just
before serving, sprinkle on 8 slices of crisp
fried bacon, crumbled,

t
-

-

EIGHT DIGREDmT C1ULIFLO'IIIR SAUD - The Ieislerll
1 c. Miracle Whip

i
!

1
1
1
1
1

c.
c.

IIUgll.l'
l'&rlllllllllll

cheese
head oaul.iflover, broken
pkg. f'roiiGn peu cooked
onion out in rings
lb, beoon fried & crumbled
head lettuce

HOT ~ CRUNCHY TUNA SALAD - The Puros
2 cans (bt oz. ea.) tuna drained
1t c, diced celery
1 can (4 oz.) sliced mushrooms drained
1 T. grated onion
1 t. lemon juice
1 c. mayonaise
2 c. Corn Chex cereal
t c, shredded cheddar cheese
1 T. butter or margarine melted
Combine first six ingred, Stir in 1 cup Chex,
Spoon into shallow 1! qt. baking dish. Bake at
3500 for 15 min, Sprinkle cheese over tuna
mixture. Crush remaining 1 c. Chex to 3/4 cup,
Combine with melted butter. Sprinkle on top of
cheese, Return to oven. Bake additional 10-15 min,
or until lightly browned.

~VEGETABLE ~ - The Tindalls (Cory & Colleen)
1 c. mayonaise
1 c. sour cream

1 pkg. dry cheese-garlic dressing
1 lg, head cauliflower
1 bunch raw broccoli
f c. chopped onion
t c. green pepper
1 c, sliced radishes
Mix mayo, sour cream & dry salad dressing, Cover
and chill. Wash cauliflower and broccoli and break
into pieces, Add onion, green pepper & radishes,
Mix, chill several hours before serving.

Put ii1l ingred. in large bowl in order listed.

Let stand
serving.

6 hre. or overnight. Toes just before

-8-

-9-

CREAMY TOMATO ~ CUCUMBER ~ - The Walczaks
2
2
2
2

lg. tomatoes
cucumbers thinly sliced
green onions thinly sliced
T. chopped fresh parsley
3/4 c. sour cream
1 T, cider vinegar
3/4 t. salt
t, dill weed
4 t. sugar
1/8 t. pepper
Slice tomatoes, cut each slice in half. Combine
tomatoes, cucumbers, onions and parsley in serving
dish. Blend remaining ingred. and pour over veggies,
Mix gently. Refrigerate 30 min. before serving,

I

HOT CHICKEN SALAD - Miss Nailor
3 c, cooked chicken breasts (4 lg, breasts cut up)
1 c, celery cut fine
1 c. cooked rice
3/4 c. mayonaise
1 t. grated onion
1 t. lemon juice
1 can (6 oz.) water chestnuts drained & sliced
1 can cream of chicken soup condensed
1 t. accent
3 hard boiled eggs
t lb. butter melted
t c. slivered almonds
Combine all above ingredients.
1t c. corn flakes crushed
Place mixture in 2 qt. greased casserole. Sprinkle
corn flakes on top. Bake at 350° 35-45 min.

CAULIFLOWER SALAD - The Schumachers (Caleb)
1 broccoli bunch
1 lg. cauliflower cut up
t c. celery sliced
t c. green onions chopped
1 can gr. beans kitchen sliced
1 can artichokes (14 oz.) drained (I don't use)
Mix 1 c. Zesty Kraft Italian Dressing & 1 pkg.
Dry Zesty Italian Dressing Mix with 2 T, vinegar
and stir well, Combine all these ingred, &
marinate overnight. Drain off liquid & mix the
following ingred. in a small bowl,
1
4
2
2

1/3 c. Hellmanns Mayonnaise
T. Chili Sauce Heinz
T. Lemon Juice
t, dill weed
t t. salt
Pour over salad and toss,
TACO SALAD
--------

- The Muellers
1 lb, hamburger
lettuce
tomato
1 pkg, shredded cheddar

8 oz. sour cream
8 oz. cream cheese
1 pkg, taco seasoning

Mix together sourcream, cream cheese and seasoning,
Spread in a dish. Brown hamburger, Add hamburger,
lettuce tomato and cheddar cheese in layers.
Serve with tostitos or doritos if you like;
SEVEN LAYER SALAD - The Prygas
1 head lettuce, break, wash & dry
1 c. celery
1 c. gr. pepper diced
1 purple onion sliced thin
10 oz. frozen peas do not cook
1 pt. mayonnaise (real)
8 oz. shredded cheddar cheese
1 lb. bacon fried crisp
13x9 pan- Layer ingred, in order above
Cut in squares for serving.

-10-11-

GERMAN POTATO ~ - The Bensons
4 c, sliced cooked potatoes 1 t. salt
1/8 t, pepper
! c. chopped onion
1 t. dry mustard
i lb, bacon
1 T, sugar
1/3 c, vinegar
1/3 c, water
1 T, flour
Cut bacon into small pieces, fry until crisp.
Mix sugar, flour, salt, psppsr and dry mustard
together, stir into bacon & bacon fat, Add
vinegar and ~o~~~.tar. Heat at low heat until mixture
thickens, Pour over potatoes and onions, Best
when served warm or at room temperature,
CARROT SALAD - The Beineckes
2 lb, carrots
t c. vinegar
1 c. sugar
2 gr. pepper
2 onions
1 can tomato soup
t c, oil
Cook carrots 10 min. drain, Mix all ingred.
Let est overnight, Makes large bowl. Good as
a dish to pass.
CAULIFLOWER SALAD - The Grevings
1 heed lettuce bite size
1 head cauliflower flowerettes
1 med, onion sliced thin
2 o. Miracle \fuip
1 lb. bacon fried crisp crumbled
1 c, Parmesan cheese

t

c. sugar

Put in container in order in which it is listed,
a day ahead of time. Toss before serving.

Make

.!!!:]!! CHEESE STUFFED MUSHROOMS - The Nelsons

3 oz. blue cheese

12 lg. mushrooms
c. fine dry bread crumbs 1/3 c. butter/marg,
In a bowl, mix cheese, crwnbe and butter. Trim
mushrooms and remove stems. Chop stems and stir
into cheese mixture, Pile mixture into caps.
Broil until golden brown and melting.

t

-12-

•
•
••
i

RAW BROCCOLI SALAD with DRESSING - The Wolfs (Jane)
2 bunches broccoli
t c. diced onions
1 c. pimento
1 green pepper
1 c. shredded longhorn cheese
Mix above ingred, together
Dressing:
t c. sugar
t t. salt
1 c. miracle whip
1 c. sour cream

Mix and pour on veggies above,
Chill overnight, mix well & serve,
VEGGIE PIZZA APPETIZER - The DeMarcos
2 pkgs. cream cheese (8 oz.)
8 oz. miracle whip
1 T, dill weed
1 T. Lawrey's
2 pkgs. Pillsbury crescent rolls
Assorted chopped fresh vegetables (broccoli,
cauliflower, tomatoes, grated carrots, black
olives, etc.)
Bake crescent rolls on a 11x15 cookie sheet, but
lay flat to cover sheet like a pizza crust. Let
cream cheese soften and mix in seasonings. Spread
on dough when it's cool and top with fresh chopped
vegetables of your choice.
COCKTAIL MEATBALLS - The Petersons (Todd & Brad)
1 12 oz. bottle of chili sauce
t c. grape jelly
2 t. lemon juice
1 or 2 lbs. hamburger
Drop balls in sauce and cook 30 to 60 minutes
until they look done, Serve hot in sauce.

-13-

COCKTAIL MEATBALLS - The Perrins
2 lbs, ground round
1/3 c. catsup
1 c, corn flakes crushed
2 T, Inst, minced onion
1/3 c. parsley flakes
1 1lb, can cranberry
2 eggs
SIJ.UC9
2 T, soy sauce
1 12 oz. chili sauce
t t. pepper
2 T, packed brown sugar
t t, garlic powder
1 T, lemon juice
Combine the first 9 ingred, Blend well, Form into
meatballs the size of a walnut. Put in 15x10x1 inch
pan. In medium sauce pan, combine cranberry sauce,

chili sauce, lemon juice and brown sugar. Stir constantly until smooth and cranberry sauce is melted.
Pour over meatballs. Bake uncovered 30 to 40 min,
in ~0 oven. Serve in chafing dish with toothpicks,
CONQUESO - The Reiches
2 lb. Velveeta cheese
1 can cream mushroom soup

1 lb. hot Italian sausage (cooked & drained)
1 sm. can chopped hot peppers
1 to 3 finely chopped chili peppers
1 can chopped mushrooms
1 finely chopped onion (medium)
1 bag Nacho chips for dipping
Mix all ingred. together and heat on high in crock
pot, When all melted, turn to low setting. Add
some pepper juice if wanted hotter, Add milk to
thin it out.
SALAMI WELLINGTON - The Fenns
1 sm. whole salami cut in half lengthwise & skinned
2 pkgs. crescent roll mix
Smooth out and close perforations of crescent rolls.
Smear dough with mustard (brown or prepared), Place
t of salami in dough & roll to cover completely.
Seal up ends, Repeat with second half. Bake, slice
and serve. 12.Q0 until brown

-14-

EGG ROLLS - The Osborns
1 c. cooked shrimp chopped
1 c. cooked pork finely chopped
1 c. celery chopped very fine
t c. canned Chinese water chestnuts chopped
2 T. (or a little more) peanut butter
t c. fresh gr. onions and stems chopped fine or
2 T. chopped dry onion
1t t, salt
1 t. sugar
1/8 t. black pepper
3 T. (or a little more) melted butter
Egg Roll skins
Combine all ingred, in a bowl and with hands work
well until thoroughly blended, If mixture appears
too dry, add a little more peanut butter, Mixture
should appear moist and hold its shape when pressed
in hand, but not wet or too dry, Cover and store
in refrigerator until ready to be used, May be
prepared a day in advance but must be refrigerated,
Place ingred, in egg roll skins, Heat peanut oil
to 360° to 375° and fry until golden brown and
crisp, about 5 min, Remove from oil and cut each
roll crosswise into 3 or 4 pieces and serve at once.
MARINATED CHICKEN WINGS - The Carberrys
Blend with fork, 1 large jar of apricot baby food,
1 cup of soy sauce, 1 t, garlic salt, Marinate
2 to 3 lbs, of chicken wings cut up, for 24 hours.
Place on cookie sheet and pour excess sauce over,
Bake at 350° for 1 hour, Do not flip wings.
CHEESE BALL The Nelsons
2 8 oz. pkg, cream cheese
6 to 8 green onions
1 t. Worcestershire sauce
2 pkg. buddig corned beef
1 t. accent
Cream cheese and blend in chopped beef and onions
(cut up fine, use green ends also for color). Add
seasonings, mix well. Shape into ball and roll
in ground nuts or parsley.

-15-

EZ-A(C (Artichoke

& Cheese) - The Joss Family

1 can artichoke hearts drained & quartered

t

c, ~~~&yonnaise
o. parmesan cheese
o, mozzarella cheese

!!Q! 11EUBEN SANDWICH SPRUD - The Augustyns
2 pkg. buddig corn beet

8 oz, shredded swiss cheese

1t c,

Combine the above ingred. Bake at
Serve with crackers tor dipping.

J22.0

for -§- hour.

miracle whip
1 cup sauerqraut
1 sm, onion
Mix all together in baking dish, Bake at ~ for
hour. Serve on slllllll cocktail round rye bread,

t

APPETIZER MEATBALL.S - The Andersons
2 lb, ground round
1 pkg. onion soup mix
1 c. bread crumbs
3 eggs
Mix and roll into 1 in. balls
Sauce: 1 bottle chili sauce, 1 bottle (chili sauce
bottle) of water, 1 c. light brown sugar, 1 can
whole cranberry sauce, 1 can drained sauerkraut,
Simmer sauce till well mixed & heated through.
Spread evenly gver meatballs in 9x13 pan. Bake
2 hours at J22. • 70 appetizers
MEATBALLS!

MEATBALL~

-Mrs. Marilyn Olson

H· lb. ground beef
Onion Dip Mix (Onion soup dry)
1 egg
ketchup
Roll into little balls & brown (About 30 meatballs)
Sauce: 1 10 oz. jar Welches Grape Jelly
1 bottle Heinz Chili Sauce add t bottle
water
Put meatballs in sauce and cook 1-§- hours. Serve
with toothpicks in the meatballs,
MEX/TEX DIP - The Trongeaus
2 lg. cream cheese
2 cans Hormel Chili no beans variety
2 sm. pkg. or 1 lg. pkg. shredded taco cheese
In 9x13 pan, ungreased, layer cream cheese,
chili, and taco cheese. Bake in J22° oven until
i t bubbles in the middle, Serve with nacho or
taco chips.

-16-

4

HOT B.AOON DRESSING - The Augustyns
slices bacon
1 med, clove garlic minced
1/3 c. onion
2 T. bacon drippings
3 T. red wine vinegar
3 T. water
2 t. sugar
t t, salt
t t. pepper
Cook bacon until crisp, remove to paper towel to
drain, crumble and set aside, Saute garlic & onion
in bacon grease, Add vinegar, water, sugar, salt &
pepper, Bring to boil and pour hot over hot cooked
veggies or spinach salad, Sprinkle vi th bacon, toss
and serve at once, Makes t cup of dressing,
FRENCH .2!!! DRESSING - Ths Augustyns
1 c, oil
c, catsup
c. apple cider vinegar
c. sugar
1 med, onion chopped
2 T. Worcsstarshire sauce

t

Put everything in blender, Blend well, Serve on
lettuce salads,

-17-

TEX-MEX DIP - The Wapons
2 T. lemon juice
2 ripe avacados
t. salt
2 cans (1Dt oz.) Jalapeno
bean dip
4 t. pepper
1 c. sour cream
1 bunch gr. onions with tops
t
c. mayonnaise
chopped
1 8 oz. pkg. shredded cheddar 2 fresh tomatoes
chopped
cheese
Taco chips
2 pkg, taco seasoning mix
2 cans chopped pitted olives
Peel, pit and mash avacados & mix with lemon
juice, salt & pepper. Combine sour cream,
mayonnaise and taco seasoning in a separate bowl,
To assemble; spread bean dip on a large platter,
top with seasoned avacado mixture, layer with
sour cream and taco mixture, Sprinkle with
chopped onions, chopped tomatoes & olives. Cover
with shredded cheese, Serve chilled or at room
temperature with taco chips,

l

CRAB ~ - The Chapmans
8 oz. Velveeta
diced gr. onions
diced gr. peppers
1 stick butter
diced mushrooms
1 can (6 oz.) crab
garlic powder to taste
meat
Melt Velveeta & butter in sauce pan. Add the rest
of the ingred, Serve warm with cocktail rye.
SPINACH DIP - Mrs. Eberle
2 pkg, frozen chopped spinach well drained
16 oz. sour cream

1 cup mayonnaise
1 pkg, Knorr Vegetable Soup Mix (dry)
2 green onions chopped
Mix above ingred, and serve in hollowed out
round rye bread. Use bread chunks removed from
center or vegetables to dip.

-18-

DILL DIP FOR VEGETABLES - Mrs, Olson (Art)
-1 c, Hellmann's Mayonnaise
1 t. dill weed or seed

1 c, sour cream

1 t, Beau Monda (Spice
Island Brand)

1 T. minced onion
1 T. parsley flakes

Mix together and refrigerate
SHRIMP DIP - Mrs, Loveland
1 can cream of shrimp soup
8 oz. pkg, of cream cheese
1 t. lemon juice
dash of paprika
dash of garlic salt
Extra pieces of small shrimp may be added to
the dip.
TACO CHEESE DIP - The Reigels
1 lg, spreadable cream cheese
1 jar Hoffman's hot salsa sauce
chopped onions
chopped lettuce
chopped black olives
chopped tomatoes
shredded cheddar cheese
Layer all ingred. in listed order on a flat
serving plate, Serve with nacho chips.
Easy & Yummy!
TACO DIP for TORTILLA CHIPS -------1
1

Smith/Rygielski Family
can Refried Beans with Green Chilies
frozen pkg. Avocado Dip
lhx. of ground beef with taco seasoning
pkg, Monterey Jack Cheese
pkg, Cheddar Cheese

1t
1

1

Brown ground beef & drain. Spread refried beans
on bottom of baking dish. Layer avocado dip, next
put browned beef then grated cheese. Bake at
j2Q0 until cheese melts,

-19-

-8

FRESH VEGETABLE DIP - The Flecks

SHRIMP DIP - The Graffs

oz. sour cream
8 oz. cream cheese
Beat together and spread on pizza pan. Sprinkle
with garlic salt & pepper.
Layer the following vegetables on top:
shredded lettuce
1/3 c, chopped gr. pepper
t med, onion chopped
chopped fresh tomatoes
1/3 c, chopped celery
squeeze some juice out

t

-

Shred cheddar cheese on top. Serve with doritos,
MEXICAN

BEAN
-

DIP - The Dsricksons

2 8 oz. pkg. of soft cream cheese
c. mayonnaise
1 t. grated onion
2 T. catsup
2 4t oz. cans of broken shrimp drained

Combine all ingredients, refrigerate, Enjoy!
SPINACH DIP - The Warrens
1 pkg. f.rozen chopped spinach thawed and squeezed
1 c. mayonnaise
1 c. sour cream

1 can Jalapeno flavor bean dip
1 bottle med. taco sauce
1 lb. ground beef browned and drained

1 med. onion chopped
1 pkg. Knorrs vag. soup mix

Mix dip, beef and sauce. Sprinkle with cheddar
cheese. Bake at J22° for 20 min.

Combine all ingredients. Serve with crackers or
raw vegetables.

HAWAIIAN BREAD DIP - The Davis Family (Mike, Mark,
Karl & Dawn)
1 pkg. Knorr vag. soup mix
16 oz. sour cream
1 c. mayo
1 c. chopped water chestnuts
1 T, lemon juice
10 oz. frozen chopped spinach
Mix thoroughly. Use pieces of Hawaiian Bread to
dip.

CELERY DILL DIP - The DeVries Family (Donny)

VEGETABLE CHEESE ~ - The Brendels

1 8 oz. pkg. cream cheese
1

8 oz, jar cheese whiz

Let cheeses soften in bowl, then mix well with
mixer, Chill for 2 hours. Serve with raw veggies.
(Carrots, mushrooms, green peppers, celery,
tomatoes and cauliflower.)

salt & pepper to taste

1 can 10 3/4 oz. condensed Cr. of Celery soup
1 pkg. 8 oz. cream cheese softened
t c. chopped cucumber
2 T. finely chopped onions
t t. dried dill weed
1/8 t, hot pepper sauce

In med, bowl, with mixer at med, speed, blend
soup into cream cheese, Beat just until smooth.
(Over beating makes dip thin) Stir in cucumber,
onion, dill weed & hot pepper sauce. Refrigerate
3-4 hours.
SHRIMP DIP - The Jadrichs

8 oz. pkg, cream cheese

t
t

Co

chili S~I.UCS

t

c. finely chopped onion

2 t, horseradish
1 can tiny shrimp drained

c. mayonna~se

(6t-7 oz)

Slowly blend cream cheese and chili sauce, Add
remaining ingred. Chill at least one hour.

-20-

-21-

SPINACH

QfE -

The Schumachers (Caleb)

Combine:
1 pkg, chopped frozen spinach thawed
8 oz. sour cream
1 pkg. Knorrs Veg, soup
1 can water chestnuts chopped
1 c. mayonnaise

& drained

Serve with crackers or potato chips.

4

BREAD & BUTTER PICKLES - The Grevings
qt. cucumbers

6 med, onions

Slice & sprinkle with t to 3/4 c. canning salt
and soak in ice ;rater 2-3 hours.
Cook the following:
5 c, sugar
1t T. celery seed
3 c. vinegar
2 T. mustard seed
1t T. Thurmic
Bring Brine to a boil and add the cucumbers,
onion and bring to a boil again, Cook until
the cucumbers have turned colors. Put in sterilized jars and seal,

PICKLED MUSHROOMS - The Bensons
1 lb. fresh mushrooms
1 clove garlic (opt,)
t c. wine vinegar
2/3 c. salad oil
1 T, chopped parsley
t t. salt
t t. pepper
t
t. sugar (more if you
2 T. lemon juice
like)
Combine all ingred, except mushrooms in large
glass jar, Cover tightly and shake vigorously
(or use blender). Rinse mushrooms, pat dry and
add to mixture. Marinate for several hours or
longer to suit your taste, When mushrooms are
to your liking, remove garlic clove and discard,
BREAD & BUTTER PICKLES
----

- The Keislers

4 qt, sliced cukes

5 c. sugar

3 med, onions sliced

1t t.
1t t.

FREEZER CUCUMBERS - Grandma Osborn

tumeric
celery seed
2 T. mustard seed
3 c. vinegar
Cut cukes in slices, add onions and peppers,
garlic & salt, Cover with ice and let stand 3
hours. Drain, combine with remaining ingred.
bring to boil for 10 min. Put into jars and
seal.

Peel and slice 5 or 6 cucumbers. Salt lightly.
Let stand 1 hour or more. Drain well,

DILL PICKLES

Boil for 1 minute, 1 c. white sugar, 2 c, white
vinegar and t c. ;rater, Let cool before you put
it on drained cucumbers. Add 1 or 2 thinly
sliced onions. Season to taste with black pepper.
Pack in containers & freeze.
CRABMEAT CRACKER SPREAD - The Davis Family
(Mike, Mark, Karl & Daw)
14 oz. drained crab meat 16 oz. cream cheese
4 T. toasted almonds
4 T. chopped gr. onion
slivered
2 T, milk
4 t. Worcestershire sauce
Mix together all but the almonds. Spread into
greased serving/cooking dish, Top with almonds and
bake at ~ for 15 min.

-22-

2 green peppers sliced
3 cloves garlic
1/3 c. salt

5 qt. water
1 qt. vinegar
1 c. salt

Dill
Pack well washed, rather large cucumbers in
fruit jars with plenty of dill heads & stems
in the bottom & top. Bring brine to a boil,
pour over cucumbers. Seal

-23-

I'MA HOT SAUCE (Piguante Sauce) - The Robertson
Famil;y
1 can jalapena peppers
1 large green pepper
2 #2 cans tomatoes
1/4 t. garlic powder
1 t. cumin

1 can green chiles
2 med. onions
3/4 e. vinegar
1 t. oregano
2 t. salt

Put all ingredients into a blender. Keeps
indefinitel;y in the refrigerator. Add more
tomatoes if it's too hot. Serve - good with Fritos.
JOANNtS ITALIAN SAUCE - The Aylward, Ciomber Famil;y
2 pints homegrown tomatoes, chopped
1 1~. can tomato puree
1 sm. can tomato paste
1 1/2 pints water
1 lb. ground beef
1/2 lb. pork neck bones
Brown meat with 2 med. onions, chopped fine. Add
1 T. olive oil. Then add tomatoes. Add seasonings:
1 T. oregano, 1 T. basil, 1 T. garlic powder, 1 T.
parsley. As it cooks down, add water. Secret
ingredient - 1 t. sugar.
BAKED CRANBERRY RELISH - The Stoll Family
1 lb. fresh cranberries
1/2 t. cinnamon
3 T. lemon juice

1 3/4 c. sugar
1 c. orange marmalade

Wash and drain the cranberries. Mix the cranberries,
sugar and cinnamon. Put in a 9x9" pan. Cover with
foil and bake at 350° for 45 minutes. Remove from
the oven. Add the marmalade and lemon juice.
Chill and serve cold.

-24-

ITALIAN SEASONING MIX - The Osborn Family

POULTRY SEASONING - The Osborn Family

If you keep this seasoning around, you can throw it
into tomato sauce for a very fast spaghetti sauce;
add it to oil and vinegar for a dressing on greens
or over broccoli or green beans. You can even mix
i t with cream cheese to make a speedy spread for fast
hor d 1 euvres or for a dip.
3 T. dried oregano leaves
2 T. dried thyme
2 T. dried marjoram
2 T. dried Parsley
4 t. garlic powder
4 t. onion powder
2 t. coarsely ground pepper
2 t. salt - use less if watching salt intake, however
do not omit all.
Mix ingredients together and store in airtight
container in cool dry place.
Allow 1 to 2 T. mix for a 29 oz. can of tomato sauce.
2 to 3 t. mix for 1 c. oil and vinegar dressing.
1/2 to 1 t. for 3 oz. cheese

When you are out of poultry seasoning, use the
following proportions of herbs:

HOT FRUIT COMPOTE - The Peterson Family, Brad

&

Todd

1 T. dried sage
2 T each; dried marjoram, parsley and savory
1 1/2 t. dried thyme
Mix all ingredients and crush well. Store in a
tightly covered container. Use in same proportion
as commercial poultry seasoning as recipe calls for.
SALAD DRESSING
In blender place:
1 cut up or sliced onion (small apple size)
1 t. each: powdered .mustard, celery salt, paprika
1 c. sugar
1/2 c. vinegar (cider)
Blend well. Then with blender on low add 1 cup
oil (not too fast). Blend well, pour into bottle.
Keep refrigerated. Shake each time before using.

Assorted canned fruit - Drain well
Add 1 can of cherry pie filling
Add 1/4 c. brandy
Heat in oven at 350° for one hour. Serve warm.
Note: Can use fruit cocktail, pears, peaches,
pineapple chucks - any combination you prefer.
Great as a complement to ham or pork.

-25-

-26-

CORN]ID BEEF ANP CABBAGE CHOWDER - Miss Sue Gerber
GOLDEN CREAM SOUP - The Smith Family
Carrie, Josh, Jamie

Dash of pepper
1 chioken bouillon cube
1 1/2 c. milk
2 T. flour
1/2 lb. Velveeta, cubed

J c. cubed potatoes
1 c. water

1/2 c. celery slices
1/2 c. carrot slices
1/4 c. chopped onion
1 t. parsley flakes
1/2 t. salt

Combine potatoes, water, celery, carrot, onion,
parsley :flakes, seasonings and bouillon. Cover;
simmer 15-20 minutes or until vegetables are tender.
Gradually add milk to flour, stirring until well
blended. Gradually add :flour mixture to hot vegetables, stirring constantly, until mixture boils
and thickens. Add cheese; stir until melted.
Four 1 1/4 c. servings
TOMATO - RASPBERRY JAM - The Samborski Family
J c. tomatoes
J c. sugar
Boil 20 minutes. Remove from heat. Add J oz.
pkg. of raspberry jello. Stir until dissolved and
put into containers and freeze.

APPLE CRANBERRY SAUCE - The Fleck Family
2 c. fresh or frozen cranberries
2 c. sliced apples
1/2 c. water
1/4 c. orange juice
Bring to a boil in saucepan. Simmer until cranberries pop and apples are tender. Add 1/4 c.
honey. Puree in blender until smooth. Serve hot
or cold.

2 T. butter or margarine
1/2 c. thinly sliced celery and chopped onion
2 c. water
2 c. coarsely shredded cabbage
1 c. thinly sliced carrot
1 envelope Lipton noodle soup mix with real chicken
broth
1 t. dry mustard
1 1/2 T. :flour
2 c. milk
1/4 lb. thinly sliced cooked corn beef

In large saucepan, melt butter and cook celery and
onion until tender. Stir in water, cabbage and carrot,
bring to boil, then simmer, covered, stirring
occasionally, 15 minutes. Add soup mix; then
mustard and flour blended with milk. Bring to boil,
then simmer, stirring constantly, until chowder
is thickened, about 5 minutes. Stir in corn beef;
heat through, but do no boil.
SPLIT PEA SOUP - The Frahm Family
4 strips bacon
1
1 large onion, chopped
1
2-4 qts. water
2
1/2 t. pepper
2
2 large potatoes, pared and
2 c. chopped celery

Fry bacon until crisp in large kettle; set aside.
Saute garlic and onion in drippings. Add peas, water,
salt and pepper and remaining ingredients. Cook
covered on low heat :for 2 hours. Crumble bacon on
top and serve.

-28-27-

clove garlic, crushed
bag split peas
t. salt
carrots, shredded·
shredded

HOT CHOCOLATE MIX - The Koenig Family
1 c. instant cream (like Cremora)
2 c. dry milk

1/2 c. cocoa
1 t. salt
1 1/2 c. sugar
Mix 1/4 c. mixture to a cup of boiling water.
Mini-marshmallows can be added.
HOT MULLED CIDER - The Peterson Family, Brad

&

Todd

1/2 c. brown sugar or less
3 sticks cinnamon
5-8 whole allspice

1/2 gallon cider
1/2 c. orange juice
5-8 whole cloves

Heat and serve. You can use a 30 cup coffee pot and
double the recipe.
PARTY PUNCH - The Deeter Family
46 oz. can pineapple juice, unsweetened
2 liter gingerale
1 pt. vanilla ice cream
1 qt. orange sherbet
Pour pineapple juice in punch bowl. Add scoops of
ice cream and sherbet. When ready to serve, add
ginger ale.
SOUTHERN COMFORT PUNCH - The Peterson Family
Deann, Lesley, Brad
12 oz. can orange juice
1 lg. can lemonade
1/2 c. real lemon juice
3 qt. lemon lime soda
1/5 qt. Southern Comfort
crushed ice
Put into jug and pour.

-29-

BROCCOLI CASSEROLE - Mrs, Cooper
1 10 oz. pkg. frozen chopped broccoli, thawed
1 8 oz. jar cheese whiz
1 c. rice cooked
! stick margarine
1 can Cream of Celery soup
t c. chopped onion
Melt margarine, Add onion, soup and cheese.
Heat thoroughly. Add remaining ingred, Pour
into buttered casserole. Bake at 3500 or
microwave, 35-45 min, (Less in microvave)
NOODLES & CABBAGE - The Cates
1 pkg. egg noodles
oleo
1 med, onion chopped
1 med. cabbage chopped
Lawrys salt
Take one stick oleo, saute onion. Sprinkle with
seasoned salt, add chopped cabbage, Cook until
done, add cooked & drained noodles and one or
two sticks of oleo and more salt. Serve.45 min.
CHEESE SPINACH SQUARES - The Chapmans
t c. butter
1 t. salt
3 eggs
1 t. baking powder
1 c. milk
10 oz. pkg. spinach chopped
and thawed
1 c. flour
1 lb. shredded Jack cheese
Melt butter in 13x9 pan at 350° set aside. In
large bowl, combine eggs, milk, flour, salt,
baking powder, spinach & cheese. Beat well, pour
into pan and combine with melted butter, Spread
evenly and bake at 350° for 35 min.

-JO-

POTATO BAKE - Davis (Mike, Mark, Karl & Dawn)
Potatoes
Spanish onions
Lemon pepper
Bacon bits
Butter
In baking pan layer slices of raw potato, onion,
pepper & bacon. Add pieces of butter. Repeat
layers until you have amount desired. (Too little
butter will make potatoes dry) Cover, bake at
temperatures from ~0-425° depending on depth
of potatoes, for about 1 hour.

DUMPLINGS - The Augustyns
1i c, flour
2 t, baking powder
i t . salt
2/3 c. milk
2 T. vag. oil
1 egg beaten
Mix flour, baking powder and salt. Combine milk,oil
and egg. Add all ingred, together. Drop into
simmering stew. Cover tightly and cook 12-15 min,
DON'T LIF'r COVER BEFORE 12 MINUTES!

CHEESE SPINACH CASSEROLE - The Downs
CANDIED SWEET POTATOES - The Podellas
6 peeled cooked med. sweet potatoes
i c, butter or margarine
i c, water (I use juice from can)
i t. salt
2 whole cloves
i c. chopped walnuts
Arrange cooked potatoes cut in halves, lengthwise
in greased baking dish. Combine rest of ingred.
except nuts, boil 5 min, Pour over potatoes,
top with nuts, bake, basting occassionally.
In skillet:
Cut cooked potatoes in halves
remaining ingred. except nuts
boil 5 min. Arrange potatoes
nuts. Simmer 20 min. turning
occassionally,
~

lengthwise. Combine
in large skillet,
in syrup along with
and basting

CREAM POTATOES - The Wolfs (Jane)
3 12 oz. pkgs. thawed hash browns
1 can cream of chicken soup
1 cup sour cream
i stick margarine
1 small onion diced
salt & pepper to taste
Turn into greased 9x13 pan. Top with butter
and corn flake crumbs, Bake at 350° 30 Minutes

2
1
1
4
2

boxes frozen chopped spinach
cup sour cream
pkg. onion soup mix
oz. shredded cheddar cheese
slices of buttered bread

Cook & drain spinach. Mix cooked spinach, sour
cream, soup mix & cheese in casserole dish. Crumble
buttered bread on top and bake in 3500 oven 20-25
minutes, Serves 6
BROCCOLI CHEESE CASSEROLE - The Singletons
1-l.i c. broccoli
2 3 c. cottage cheese
i c, cheddar cheese diced
3 eggs beaten
3 T, flour
1 t. salt
3 T. butter
Mix everything together in buttered casserole
dish and bake 1 hour at 350°

-32-

MACARONI CHEESE ~ TOMATO ~ - The Brendels
1 pkg. Cracker Barrel Sharp Cheddar Cheese
1 16 oz. pkg. macaroni

1 6 oz. can tomato paste
Cook macaroni per package instructions. Grate
cheese into large bowl, Put tomato paste into
bowl. When macaroni is cooked, drain well.
Mix all ingred. with large spoon until the cheese
is melted and tomato paste coats all of the macaroni.
SPANISH RICE - The Skinners
1 sm. onion chopped
6 T. rice
1 t, salt
1 qt. tomatoes
t
to 1 c. grated cheddar
1 c. water
cheese
Cook ingred, together until tender in sauce pan.
Place in 2 qt, casserole and bake for 60 min. at
350?
BROCCOLI SOUFFLE - The Trongeaus
6 T, butter or margarine
6 T. flour
2 c, milk
6 lg, eggs separated
t. salt
4 t, pepper
2 c. finely chopped well drained cooked broccoli

t

Over low heat, melt butter in sauce pan, stir in
flour. Add milk, cook & stir constantly over low
heat until thickened and bubbly, Remove from
heat. Gradually & vigorously stir into slightly
beaten egg yolks. Mix in salt, pepper, broccoli.
Beat egg whites until peaked, fold in broccoli
mixture. Turn into ungreased 2 qt. souffle dish.
Bake in slow 325° oven for 45 minutes.

-33-

RANCH STYLE BAKED BEANS - The Flecks
----1 lb. ground beef browned & drained
Put meat in crackpot with the following ingred,
1 envelope onion soup mix
2 1 lb. cans pork

& beans

1 can kidney beans drained
1 c. catsup
2 r. mustard

2 t. vinegar
Cook in crackpot on low for 2 hours,

POTATO CASSEROLE - The Augustyns
1 2 lb. bag hash browns

t

c. chopped onions
1 8 oz. pkg, shredded cheddar cheese
1 can cream mushroom or chicken soup
1 8 oz. sour cream
1t sticks margarine
salt & pepper
2 c. crushed corn flakes
t stick margarine
Combine all ingred, up to and including salt &
pepper in 13x9 inch pan, Mix well. Crush corn
flakes and mix with margarine,put over top of
potatoes, Bake at 12Q0 for 1t hours.
CORN SOUFFLE - The Kuchnias
1 can cream corn (16 oz, size)
3 eggs whipped well & fluffy
2 T, flour
3 T, melted butter
t c, milk
pinch of salt
Mix above ingred. and place in buttered casserole
dish. Bake 45 min, at 375~

-34-

BROCOOLI CASSEROLE - The Grevings
1 stick margarine
1 pkg. chopped broccoli
1 chopped onion
1 can Cr. of Mushroom soup
1 8111 pkg. Velveeta cheese 1 soup can milk
sliced cheddar cheese
1 (7 oz.) pkg. minute rice
Melt margarine, add chopped onion and broccoli.
Add milk, soup and cheese. Cook over low heat until
cheese melts. Stir in rice, Put in greased casserole.
Ley sliced cheddar cheese across top and bake at
J2.Q0 for t hour. Serves 5*

*I

usually double recipe and it makes a 9x13 pan.

!!!1!!! BROWS

DELUXE - The Schumachers (Caleb)

2 boxes hash browns (Idaho Russets)
1 c. chopped onion
2 cans Cr. of Chicken soup
1 pt. sour cream
1 t. garlic powder
1 c. shredded cheddar cheese
3/4 stick melted butter or margarine
2 c. crushed corn flakes or Total cereal
Place 1 layer of hash browns in 9x13 glass or other
baking pan. Mix onion, soup & sour cream together
in bowl. Add garlic powder & stir, Sprinkle t of
cheese amcunt over potatoes, then t of sauce mixture.
Place remaining potatoes on next, then melted bu.tter.
Pour remaining sauce on next. Sprinkle with crushed
corn flakes or Total. NOTE: Try using regular
potatoes 'Which have bean shredded (enough to make
2 layers in pan). Bake for 1 hour at J2.Q0 • Mey use
2 8JDall square pans instead of 92:13 pan.
BROCCOLI ,!!!g! CASSEROLE - The Satterstens

ZUCCHINI CASSEROLE - The Webstars
2 lb. sliced zucchini unpseled
1 med. chopped onion
1 c. sour cream
1 can Cr. of Chicken soup
1 c. shredded carrots
1 8 oz. pkg. seasoned stuffing mix or Stove Top
mix.
1 stick margarine
Cook succhini and onion in salted boiling water
for 5 min. Drain and retain water. Mix together
sour cream, soup, carrots and fold in zucchini
and onion. Beat through, Melt butter and pour
over stuffing mix and add reserved water until
desired moisture is obtained. Spread t stuffing
mix in 9x13 pan and spread vegetable mixture
on top. Put remaining stuffing mix on top. Bake
at ~ for 30 min.
SESAME POTATOES - The Tindalls (Corey & Colleen)
1 lg. pkg. frozen hash browns
1 can Cr. of Potato soup
1 c. Cr. of Celery soup
1 c. sour cream
1 8 oz. pkg. cream cheese
2 t. salt

t t. pepper
t box sesame

seed

1 t. paprika

Mix and blend cream cheese, sour cream, soups
and seasoning. Pour over potatoes. Mix and place
into greased 9x13 pan. Sprinkle sesame and
paprika. Bake at 300° for 1-§-2 hours.

Mix together: 1 can Cr. of Mushroom soup, 1 8111.

jar cheez 'Whiz.
Pour over: 1 pkg. thawed chopped broccoli
t c. chopped onion
t c. chopped celery
i' c. melted oleo
1/3 c.uncooked minute rice
Bake at J2.Q for 4o minutes.

b

-:35-

-:36-

BROCCOLI CASSEROLE - The Poppes
2 pkg. frozen broccoli cut or fresh
1t c. minute rice
1 can Cr. of Mushroom soup
1 can Cr. of Chicken soup
t c. water
1 12 oz. jar cheese whiz
1 med, onion
Saute onion in 1 stick margarine, add mushroom,
chicken soup and water. Add cheese Whiz, broccoli
drained, rice and bring to a slow boil and put
in baking dish and bake at j2Q0 for 3D-45 min,

-

SWEET POTATO CASSEROLE - The Riehlss
M ix together 3 c, of mashed sweet potatoes,
1 c. sugar, 2 eggs, 1 t. of vanilla, t c. of
melted butter and pour into a 2 qt. baking dish.
Mix together and spread over the top of the
potatoes, 1 c. brow sugar, 1 c, chopped nuts,
1/3 c. flour and 1/3 c, butter (unmeltsd). Bake
at j2Q0 for 30 min. (You can use canned potatoes,
but fresh ones taste better,)
~VEGETABLE CASSEROLE- The Frabms

2 pkg. mixed veg.
1 t. salt
t t. garlic salt
2 T. butter
Cook above ingred. in t c. water. Boil 5 min,
Prepare sauce & pour into greased casserole.
Bake 30 min. at F• Cover with 2 c. pulled
bread crumbs, drizzle with 3 T, melted butter.
Sauce: t c, butter
t c. flour
2 c. liquid from vega.
1 t. salt
(add milk to make 2 c.) 1/8 t. garlic salt
t c. grated Parmesan cheese
Simmer 5 Minutes.

-37-

VEGETABLE CASSEROLE - The Dubens
t c. butter
3 c. diced potatoes
to. flour
1 c. diced carrots
2 c. milk
3/4 c, chopped onions
t lb. grated cheddar
t c. frozen peas
cheese
3/4 c, bread crumbs
Cook vegetables in small amount of water for
about 15 min. drain. Make white sauce o:f butter,
flour and milk. Add grated cheese and cook until
melted. Add salt & pepper to taste, Pour over
vegetables in casserole. Top with bread crumbs
and bake at j2QO for 45-60 min.
BROCCOLI CASSEROLE - The Haas Family
1 onion
2 pkg. :frozen broccoli
1 stick margarine
(10 oz.)
1 c. cr. of Chicken soup
1 8 oz. jar cheese Whiz 1t c. minute rice
Durkee's canned onion rings- optional
Saute onion in butter, Add other ingred. Put in 1t
quart casserole. Bake covered 45-60 min. at J22o
or until broccoli is tender. Top with onion rings
if desired.
VEGETABLE~-

Mrs. Marilyn Olson
Spread 2 large tubes of crescent rolls on a
cookie sheet so they form 1 large crust, Bake
at ~o for 10 min. or until lightly browned,
Let 1t cool, Blend together 1 small and 1 large
pkg, of cream cheese with 1 c. of salad dressing
(Miracle Whip) until its smooth, Spread it over
the crust and then spread whatever you want on
top. (Raw vegetables, cut into tiny pieces.)
Cauliflower, broccoli, onion, green pepper,
carrots, etc. Slices of olives, green or black,
Top with shredded cheddar cheese.

-38-

ONE STEP LASAGNE - The Deeters
15 oz. ricotta cheese
1t c. water
8 oz. mozzarella cheese
32 oz. jar spaghetti sauce
t cup parmesan cheese
1 lb hamburger if desired
1 box lasagne noodles
Combine water, sauce & cooked meat in bowl, Cover
bottom of 9x13 pan with 1t cups of sauce. Arrange
layer of noodles on top of sauce. Spread t ricotta
and t mozzarella over noodles. Sprinkle on 2 T.
parmesan cheese. Add 1t cups of sauce, then noodles
and remaining cheeses and 2 T. parmesan. Top with
noodles. Pour remaining sauce over spreading
evenly to cover edges. Sprinkle i cup parmesan
and cover tightly with foil. Bake at 350° for 1
hour or until knife goes easily through. Let
stand covered 10 minutes.
STEAKED SPAGHETTI - The Falaszs
i lb. grated cheddar cheese 1 lg. onion chopped
1t c. tomato soup
1 lb. ground beef (raw)
2 c. cooked macaroni
2 gr. peppers chopped
salt & pepper
Mix all of the above ingred. together. Put in
casserole uncovered. You should stir after about
20 minutes and then again towards the end of
baking time. Bake at 375° for 45 min. to an hour.
MOCK LOBSTER - The Connolly Family (Kim, Jennifer,
and Kevin)
2 pkg. of frozen haddock
1 qt. water
2 t. salt
2 t. sugar
2 t. vinegar
melted butter and lemon wedges
Thaw haddock enough so it can be cut into 1t in.
cubes. Bring water to boil in large pan, add
salt, sugar & vinegar. Drop pieces of fish into
water. Cook until fish pieces float. Serve with
hot melted butter and lemon, (Broil for a few min,)

-39-

MEXICAN LASAGNE - The Fabers
1t lb. ground beef browned and drained
1 pkg. taco seasoning
1 lg. can refried beans
1 can enchilada sauce
1 lb. cheddar cheese grated
1 lb Monterey Jack cheese grated
1 lg. pkg. med. size flour tortillas
Add taco seasoning to cooked, drained meat with
i c, water. Simmer 5 min. Meanwhile heat the
refried beans with a splash of milk, Layer in
13x9 pan; tortillas coated with enchilada sauce,
hot refried beans, cheese, tortilla with sauce,
meat, cheese - twice ending with meat. Add a
tortilla on top covered with sauce and cheese.
Bake at 350° for 30 min. Can be used as a
company meal or freeze half for later,
BAKED SCRAMBLED EGGS ---

The Iselins
~c. hot milk
2 doz. eggs
1i t. salt (opt.)
6 T. melted butter
mushrooms
cheese
ham or whatever you like
Beat eggs slightly, add hot milk & melted butter,
Pour in greased pan. If using cheese, lay slices
on bottom before adding eggs. Bake 20 min. at
350°, Stir and bake 10-20 more min. In some ovens
it cooks quickly, Check often the first time
you bake this. Reheats nicely in microwave.
CHILI - The Rozells
1 can tomato soup
1 to 1i lbs. ground beef
1 can tomato paste
i c. onion chopped
1 ~ lb. can tomatoes
2 c. celery chopped
1/8 lb. broken up
1 t, salt
spaghetti
1/8 t. pepper
1 can kidney beans
1 t. chili powder
1 T. brown sugar
Brown meat & drain, add onion, celery, salt &
pepper. Add tomato soup & crush up tomatoes. Add
remaining ingred. (Cook spaghetti separately) and
simmer until celery is tender. (Add more chili
powder if desired and water or tomato juice to
thin,)
-40-

BAR-B-Q BEEF - The Rodericks
2 or 3 lb. chuck roast
4or5 celery stalks
3 lb. hamburger
2 lg, onions
1 pkg. onion soup mix
t bottle BBQ sauce
t c. water
1 to 1t c. catsup
Put roast, onion soup and water in a large
baking pan. Sprinkle onion soup on top of roast.
Cover tightly in 350° oven until you can pull it
apart with a fork~on 1 t drain off juices. Brown
hamburger and add to roast. Put celery, onions,
BBQ sauce and catsup in blender for a few min,
add to roast and hamburger, Simmer on top of
stove for 1 hour. Serves 12 or more. Can be
frozen.
BROCCOLI CASSEROLE - The Podellas
1
1
1
1

lb.
can
bag
can

ground beef
Campbells Cheddar cheese soup
frozen cut broccoli
Durkees onion rings

Brown ground beef and drain, Place in greased
casserole dish, Blend in i can of soup over meat,
Place cooked broccoli on top of meat & put on the
rest of the soup. Top with onion rings & bake,
Bake at 350° for 30 min. (You can thin the soup
with t can liquid)
BAR-B-QUE SPARE RIBS - The Ingrams
Spare ribs Country Style
1 onion
3 T. red 1.rine vinegar
2 T. brown sugar
1 c. catsup

t

c. water
3 T. Worcestershire
1 T. mustard
2 t. salt

Boil spare ribs at a slow boil for 45 min. to
an hour. BBQ sauce - In blender, combine rest
of ingred. Process on chop or low cycle to blend.
Place drained spare ribs in 1.1x13x2 in. baking pan.
Pour sauce over ribs, bake at 3500 for 30 min. to
an hour until tender. (Can also be used for chicken)

-41-

MEXICAN LASAGNE - The Fabers
1~ lb. ground beef browned and drained
1 pkg, taco seasoning
1 lg, can refried beans
1 can enchilada sauce
1 lb. cheddar cheese grated
1 lb Monterey Jack cheese grated
1 lg. pkg. med, size flour tortillas
Add taco seasoning to cooked, drained meat with
t c. water. Simmer 5 min, Meanwhile heat the
refried beans with a splash of milk. Layer in
13x9 pan; tortillas coated with enchilada sauce,
hot refried beans, cheese, tortilla with sauce,
meat, cheese - twice ending with meat, Add a
tortilla on top covered with sauce and cheese,
Bake at 350° for 30 min. Can be used as a
company meal or freeze half for later.
BAKED SCRAMBLED EGGS --2 doz. eggs

The Iselins
2t c, hot milk
1t
t, salt (opt.)
6 T. melted butter
mushrooms
cheese
ham or whatever you like
Beat eggs slightly, add hot milk & melted butter,
Pour in greased pan. If using cheese, lay slices
on bottom before adding eggs. Bake 20 min, at
350°, Stir and bake 10-20 more min, In some ovens
it cooks quickly, Check often the first time
you bake this. Reheats nicely in microwave,
- The Rozella
1 can tomato soup
1 to 1t lbs, ground beef
1
can tomato paste
t c, onion chopped
1 2t lb. can tomatoes
2 c, celery chopped
1/8 lb. broken up
1 t, salt
spaghetti
1/8 t. pepper
1 can kidney beans
1 t. chili powder
1 T. brown sugar
Brown meat & drain, add onion, celery, salt &
pepper. Add tomato soup & crush up tomatoes, Add
remaining ingred. (Cook spaghetti separately) and
simmer until celery is tender, (Add more chili
powder if desired and water or tomato juice to
thin,)
-40~

BAR-B-Q BEEF - The Rodericks
2 or 3 lb. chuck roast
4or5 celery stalks
3 lb. hamburger
2 lg, onions
1 pkg, onion soup mix
t bottle BBQ sauce
t c. water
1 to 1t c. catsup
Put roast, onion soup and water in a large
baking pan. Sprinkle onion soup on top of roast,
Cover tightly in 350° oven until you can pull it
apart with a fork:-Don't drain off juices. Brown
hamburger and add to roast. Put celery, onions,
BBQ sauce and catsup in blender for a few min,
add to roast and hamburger. Simmer on top of
stove for 1 hour. Serves 12 or more. Can be
frozen.
BROCCOLI CASSEROLE - The Podellas
1
1
1
1

lb.
can
bag
can

ground beef
Campbells Cheddar cheese soup
frozen cut broccoli
Durkees onion rings

Brown ground beef and drain, Place in greased
casserole dish, Blend in t can of soup over meat.
Place cooked broccoli on top of meat & put on the
rest of the soup. Top with onion rings & bake,
Bake at 350° for 30 min, (You can thin the soup
with t can-liquid)
BAR-B-QUE SPARE RIBS - The Ingrams
Spare ribs Country Style
t c. water
1 onion
3 T, Worcestershire
1 T, mustard
3 T. red wine vinegar
2 T, brown sugar
2 t, salt
1 c, catsup
Boil spare ribs at a slow boil for 45 min, to
an hour. BBQ sauce - In blender, combine rest
of ingred, Process on chop or low cycle to blend.
Place drained spare ribs in 11x13x2 in. baking pan.
Pour sauce over ribs, bake at 3500 for 30 min. to
an hour until tender, (Can also be used for chicken)

-41-

BBQ PORK CHOPS - The Popes
1 10 3/4 oz. can tomato soup
2 T. brown sugar
2 T. vinegar
2 t. Worcestershire sauce
1 t. minced onion
i t. dry Italian salad dressing mix
t t, dry mustard
6 chops 1 in. thick
2 T. shortening
Combine first 7 ingred. Brown chops on both sides
in hot shortening. Pour off excess fat. Pour
sauce over chops. Cover, simmer about 1 hour,
basting occassionally.
ITALIAN BEEF - The Jendes
3 lbs. boneless rolled rump roast (leave strings on)
2 sm. or 1 lg. (15i oz.) tomato sauce
2 or 3 sliced onions
2 or 3 t. oregano
2 or 3 t. fennel seed
garlic powder
Salt & pepper all of meat. Put in Dutch oven. Add
tomato sauce, onions & spices. Pour water over to
completely cover meat, Cook at 500° to 550° for
approx. 2 hours. Remove meat (save gra~and cool
for 1 to 2 hours. Slice thin. Add back into gravy,
Heat on stove until hot. Use on French bread or
rolls or ?
MEAT/POTATO CASSEROLE - The Graffs
1 to 1t lb. hamburger
sliced potatoes (4 to 8 medium)
sliced onions (1 large)
1 c, beef bouillon
Layer hamburger, potatoes & onions, Cover with
broth. Cover and bake at 350° for 1 hour

-42-

VIRGIN ISLAND CHICKEN !!!! .!!:!Q! - Mrs. Blackman
t t. each, garlic - oeleey salt - paprika
1/8 t. cayenne pepper
.
1 3 lb. chicken out up
1 c. uncooked rice
1t c. hot chicken broth
1/3 c. diced pimento
2 T, chopped parsley
Blend celery, garlic salt, ca;yenne and paprika,
Sprinkle seasoning on chicken. Place in shallow
'baking dish, skin up. Bake at 425° for 20 min,
Push chicken to one side, add remaining ingred.
Salt to taste Stir well, Arrange chicken on rice,
cover and continue cooking for 30 min, until rice
is tender and liquid absorbed.
CHICKEN CATTCITORE - The DeMaroos
2 out up fryers
1 c. chopped celery
3 cloves garlic chopped
t t, oregano
1/8 t, rosemary sprigs
t c, sherry wine
(about 3 crumbled)
1/3 c. chopped onion

t

Brown in 4oo0 oven about hour, Lower to 3000,
Add: 4 chopped gr. peppers
1 sm. can mushrooms or fresh mushrooms
1 can pitted black olives
c, sherry wine with 2 T, vinegar added
1 sm. can tomato puree
Cook until tender with cover on,

t

~ ~

1
1
3
2

.=:CH:::I:.::CJtEN== - The Horbaohs
12 oz. jar apricot preserves
pkg, Onion Soup Mix
T, Worsetershire sauce
cut up chickens

Place on shallow belcing dish, Pour sauce over
chicken. Bake uncovered for one hour at ~,
Then increase temp. to 450° and bake 10 iiiiii.
longer.

-43-

,, .
'

MEATBALL~

-The Wolf3 (Lori)
lb. ground beef'
c. breed Cl'WIIbs
c, chopped onions
t. Worcestershire
t. pepper
t. salt
1 egg
Mix above ingred. together and brown in 1 T, oil
f'or about 10..15 min. Set aside,
4 c. water
3 T, flour
t c, cold water
1 c. gr. beans drained
2 carrots cut 1 in. pieces
3 potatoes cooked, cubed
1 can whole tomatoes chopped 1 stalk celery chopped or
3/4 T, salt
t t. celery salt
3/4 t. pepper
1 bay leaf'
Bring the 4 cups water to a boil. Put the cold water
and flour in a covered container and shake. Pour
flour mixture into boiling water and stir until it
thickens. Add veggies, meatballs and seasonings to
thickened mixture and simmer on low-med, heat f'or
30 min. or until meatballs are hot, Serves 4-8.

t

!

ROULADEN - (German Style Rolled Round Steak) Mrs.

Hickmsnn
Round steak cut thin, cut in half lengthwise
mustard
salt & pepper
onion sliced thin
dill pickle quartered
Put a thin layer of' mustard, salt, pepper, a thin
slice of' onion and a dill pickle on each slice
of' round steak, Roll up & tie. Brown in frying pan.
Cover with water, sillllll8r until very tender. Keep
adding water if necessary. Add salt, pepper and
thicken juices f'cr gravy. Serve on noodles, dUD!plings,
rice or mashed potatoes.
~

lllffiGERS -The Johns
1 lb. ground beef'
1 sm. chopped onion

BEEF N POTATO BAKE - The Wonoskis
--4 c, frozen hashbrown potatoes thawed

3 T. veg, oil

-

1/8 t. pepper

1 lb. ground beef

1 pkg. (3/4 oz.) Durkee Brown Gravy Mix

1 c. water

t

t. garlic salt

1 pkg, frozen mixed veggies
1 c. shredded cheddar cheese

1 can (2,8 oz.) Durkee French Fried Onions

In a shallow 1t qt. baking dish, combine potatoes
oil & pepper, Firmly press mixture across bottom
and up the sides of the dish to form a shell, Bake
uncovered at 400° for 15 min. In a skillet, brown
the beef, Stir in gravy mix, water & garlic salt.
Bring to a boil, Add veggies, reduce heat to medium
and cook 5 min, Stir in t cup cheese & t can fried
onions, place in potato shell, Bake uncovered at
350° for 15 min, Sprinkle with remaining cheese,
onions and bake 5 min. longer,
CHEESY ~ CASSEROLE - The Haas Family
1 can Cheddar Cheese Soup
1 6t oz. can tuna
1 c. minute rice
corn flake crumbs
milk
Prepare rice according to directions, Dilute
cheddar cheese soup with milk to the consistency
of semi-thickened pudding, Drain & rinse tuna.
In loaf pan, put layer of rice (t of the rice),
layer of tuna
of the tuna), spoon
of the soup
over tuna and sprinkle with corn flake crumbs.
Repeat layers one more time and bake at 350° for
20-30 min, or until bubbly,
-

(t

t

8 oz. cheese whiz

t

sm. bottle of'
ketchup or 1 cup

Mix together well, spreed onto hamburger buns, salt
and pepper and a dash oregano on each. Bake at
~for

20 min.

-44-

-45-

ITALIAN BEEF SANDWICHES - The Osborne
1 (5 lb.) rump roast
1-2 cloves garlic slivered
1 T. fennel seed, optional
3 beef bouillion cubes
3 c. boiling water
~ c. chopped gr. pepper
1 clove garlic
2 T. Worcestershire sauce
1 t. each: marjoram, oregano & thyme
salt & pepper to taste
few drops tabasco
Italian bread or Bomber buns
With knife, make slashes in meat on all sides.
Stuff pieces of garlic into slashes. Place on
rack in open roasting pan. Sprinkle with fennel.
Roast in 325° oven, allowing 15-20 min. per lb.
or until meat thermometer registers 14oo. ROAST
MUST BE RARE. Cool and slice paper thin. Dissolve
bouillion cubes in water. Add to drippings in
roasting pan with ingred. through tabasco. Simmer
15 min. Add thinly sliced beef and marinate in
gravy in refrig. 4-5 hours or overnight. When ready
to serve, bring mixture to simmer on top of stove.
Heat through and serve on Italian bread or Bomber
buns.

SAUCY FRANKS - Grandma Osborn
3 slices bacon cut into thin strips
1/3 c. chopped onions
2 T. chopped gr. peppers
3/4 c. unsweetened pineapple juice
~ c. catsup
1/8 t. chili powder
10 franks
10 coney buns
Cook bacon slightly, but do not crisp. Add onions
and gr. pepper, Combine pineapple juice, catsup
and chili powder, Add to bacon mixture, Add franks
to sauce, Cover and bring to boil, lower heat and
simmer 8-10 min.

CHEESEBURGER PIE - The Horbachs
1 stick pie crust mix
sauce (8 oz.)
1l can tomato
.
1 lb. ground beef
4 c. onlon
1 t. salt
i c, chopped gr. pepper
t t. oregano
t c. chili sauce
i t. pepper
t c, dry bread crumbs
Topping:
1 egg
i c. milk
~ t. salt
dry mustard
Worcestershire sauce
2 c. shredded cheese (8 oz,)
Prepare pastry for one 9 in, pie crust as directed
on pkg, In medium skillet, cook and stir meat
until brown. Drain fat. Stir in salt, oregano,
pepper, crumbs, t c. of tomato sauce, onion & gr.
pepper. Turn into pastry lined pan, Spread cheese
topping over filling,
Topping: Beat egg & milk, stir in seasonings and
cheese. (Call 279-3101 order 1 lg. pizza with
everything - they are great!)
PIZZA CASSEROLE - The Dericksons
~ lb. ground beef
1 can (sm,) tomato sauce
1 can (sm.) pizza sauce
2 c. elbow macaroni
Velveeta cheese
Brown beef and drain. Place in bottom of casserole
dish. Cook macaroni and place on top of meat.
Put a thick layer of Velveeta slices on top of
macaroni. Top with sauces which have been mixed
together and sprinkle with oregano. Bake at 350°
45 min. Kids Love It!
-

-47-46-

AMERICAN GOULASH - Mr. Krumpen (Tom & Jon)
3 whole allspice
1 lb. ground beef
1
bay leaf crumpled
1 t. salt
1 can (12 oz.) V-8 veg. juice
1t-2 T. minced onion
1 can (8 oz.) tomato sauce t t. sugar
6 medium carrots sliced
1/8 t. pepper
Brown ground beef with salt and onion in large
saucepan. Stir in remaining ingred. Simmer,
covered, stirring occasionally 30 min., or until
carrots are tender. Serve over mashed potatoes or
hot buttered noodles.
ZUCCHINI PIE - The Nowdomskis
4-5 sm. or 2 lg. zucchini sliced & cooked
1 onion diced
2 cloves garlic chopped fine or (t t. pwd.-t t. salt)
t lb. Italian sausage
1 c. cracker crumbs
parsley chopped or dried to taste
2-3 eggs slightly beaten
salt & pepper to taste
t c. grated Parmesan cheese
Cook zucchini til tender, Cook sausage with onion
until done. Add rest of ingred. Mix well. Bake in
greased pie pan or 9x9 cake pan at 350° 45 min.
covered with foil

:::

MEXICAN CASSEROLE - The DeJulius Family
1 lb. ground beef
2t c. corn chips
1 15 oz. can tomato sauce
1 15t oz. can refried
1 env. taco seasoning mix
beans
t c. cheddar cheese shredded
Brown meat and add tomato sauce with taco
seasoning, mix well, Line bottom of 11 3/4
by ?t dish with 2 cups corn chips and crush
remaining. Spoon meat mixture over corn chips,
top with refried beans. Bake at 3750 for 25 min,
Sprinkle with cheese & crushed chips, return
to oven until cheese melts.
SUPER MOSTACCIOLI SUPPER - The Gehrings (Kim) .

t

lb. pkg. mostaccioli cooked & well drained
1 lb. ground beef browned
2-3 Italian sausages cut in t in, pieces browned
1 pt. jar spaghetti sauce with mushrooms
3/4 lb, mozzarella cheese

Mix mostaccioli, ground beef, sausage and some
of the cheese together, Put into a 2 qt, baking
dish, Spread most of the meat sauce over the top,
Top with remaining cheese. Add the rest of the
sauce over the top of the cheese. Cover with foil.
Uncover for the last 10 min. so cheese will bubble.
Bake at 3250 for 30-45 min.

~ CHOP CASSEROLE - The Connellys (Tom & Christie)

SLICED BEEF - The Stalls

5-6 pork chops
potatoes
can of string beans
Brown pork chops, place in casserole dish. Slice
potatoes over chops. Pour can of beans over
potatoes, add 1 cup of water. Cover and simmer
on top of stove for 1 hour.

t

-48-

3 sliced onions
1 T. molasses
2 bay leaves
2 c. hot water
t t. pepper
3/4 t. salt
Place meat and onions in a dutch oven, Mix together
the other ingred. & pour over the meat. Bake at
3500 for two and a half hours. Remove the meat
from the dutch oven and let cool. Slice meat thinly
and arrange in a 9x13 pan. Remov~ the bay leaves,
Thicken the juice with cornstarch, Pour the gravy
over the sliced beef, Serve hot with rolls.
5 lb. rump roast
c. soy sauce

-49-

~ ~

SOUR CREAM - The Ruzickas
1 lb. lean beef round steak
i c. flour seasoned with salt, pepper, garlic
pwd,
2 T, veg, oil
3/4 c. chopped onions
1 c, beef broth
t t, thyme
1 can (4 oz.) sliced mushrooms & liquid
10 oz. frozen green peas

t

c. sour cream

3-4 c. hot cooked rice
Remove bone and fat from meat, Cut into thin
narrow strips. Dredge in flour. Using a large
skillet, quickly brown on all sides in hot oil,
Add onions, broth, thyme and liquid from mushrooms,
Cover and simmer 45 min, or until tender, Add
mushrooms & peas. Cover and 'cook 5-7 min, Stir
in sour cream. Heat but do not boil, Serve over
hot rice
BEEF BOURGUIGNON (French Beef Stew) - The Yehs
Use 2 lb. of boneless beef stew or cut into bitesize pieces, 2 lb, of round steak, chuck steak,
or other beef. Mix 3 T, flour, 1 T, tomato paste
(or use 3 T, thick catsup), 1 t, unflavored
gelatine, 1 c, boiling water and 1 beef bouillion
cube. Stir until dissolved and smooth, Set aside,
Brown boneless meat in margarine or cooking oil,
Remove from pan, Add to drippings, 1 lb, pared
carrots, diagonally sliced, and 1t c. sliced
onions, Brown for a few minutes. Combine veggies,
meat, broth mixture in large oven-proof casserole.
Add 1 c, red wine. Cover & simmer in oven at 300°
for 2-3 hours, checking from time to time to see if
more liquid is required, Add either water or more
wine if needed. Serve with wide noodles,

-50-

TENDER OVEN-BAKED ROUND ~ - The Fifricks
3 lb. round stead any thickness
t c, chopped onion
3/4 c, catsup
3/4 c. water
t c. vinegar
1 T, brown sugar
1 T. Worcestershire sauce
salt & pepper
Heat oven to 350°, Cut steak into about 4x4 size
pieces, Brown steak & onion in a small amount of
oil in a skillet. Transfer to a roasting pan or
oven dish. In small saucepan, add rest of ingred.
together to make the sauce. Simmer for 5 min. Pour
over steak and cover, Bake 2 hours or until meat
is desired tenderness.
SAUSAGE TROPICANA - The Andersons
1 lb. fully cooked Polish sausage cut into
thick slices
1 lg, onion thinly sliced
2 T. cooking oil
1 16 oz. can sliced peaches
i c. cold water
1 T, cornstarch
2 T, prepared mustard
t t. instant chicken bouillion granules
dash pepper
2 c. hot cooked rice

i

in.

In large skillet, cook sausage, onion in hot oil
5 min, or until onion is tender. Drain off fat, Add
UNDRAINED peaches, Bring to boil, reduce heat,
Simmer, covered 5 min, In small bowl, combine
cold water and cornstarch; stir in mustard
bouillion granules and pepper. Stir into sausage
mixture, Cook and stir until thickened and bubbly.
Cook and stir 2 min. more. Serve over rice.

-51-

CHOP SUEY CASSEROLE - Mrs, Pohl
1 c. celery
2 lb, ground beef
t
c. raw rice
f. c. chopped onion
1t c. water
1 can Or, of mushroom soup
2 T. soy sauce
1 can Cr. of chicken soup
1 lg, can chow mein noodles 1 can sliced water
chestnuts-optional
Brown meat, remove from skillet to large bowl,
In same skillet, saute celery and onion, add to
meat with rest of ingred, except noodles, Pour
mixture into 9x13 pan. Bake in 3500 oven 1 hour,
Sprinkle noodles on top and bake f hour longer,
CABBAGE PATCH STEW - The Flecks
1 lb. ground beef brown in dutch oven drain
2 med. onions thinly sliced
1t c. coarsely chopped cabbage
t c, chopped celery
Add above veggies to meat. Cook and stir until
veggies are light brown
1 16 oz. can stewed tomatoes
1 15t oz. can kidney beans with liquid

----

1 c. water

t

t, pepper
1 t. chili pwd,
Add these next 5 ingred, Heat to boiling, reduce heat.
Prepare dumplings: 2 c. Bisquick & 2/3 c, milk, Mix
until soft dough forms. Drop by spoonfuls onto
boiling stew, Cook, uncovered over low heat 10 min.
Cover and cook 10 min.
SWEDISH MEATBALLS - The Carlsons (Eric & Dawn)

Soak 1 c. fine bread crumbs in 1/3 c. milk. Add
c. minced onion, 1 lb. ground beef, 1 egg, 1/8
t. pepper, 1 t. salt, t t. nutmeg and mix thoroughly,
Shape into 1 in, balls. Saute in 2 T. butter until
lightly browned on all sides, Remove meat, add 2 T,
or more flour to fat & blend. Add 1 c. hot water
and 1 beef bouillion cube, t c, milk & t c. light
cream. Cook & stir over med. heat until smooth and
sauce thickens. About 2 min, Add meatballs, cover
and simmer for 15 min,

t

-.52-

•

BEEF GYROS - The Collins Family (Abby)
2 T, margarine

1t lb, round steak cut in thin strips
meat tenderizer
1t t, garlic pwd,
t t, seasoned pepper
1 c. sour cream

1 cucumber seeded & finely chopped
1 med, onion finely chopped
1 sm. tomato
split pita bread
In skillet, melt margarine, add steak, sprinkle
with tenderizer, Add garlic & pepper, cook until
meat js brown, Spoon meat into pita, top with
other ingred,
ZUCCHINI CASSEROLE - The McMillins

1t lb,

ground beef
c, onion chopped
Brown above in skillet
salt & pepper
5 c. zucchini cut up in thin chunks
t c. Velveeta cheese
1 can Or, of mushroom or celery soup
t c. bread crumbs or less

f.

Layer in a ~3 qt. casserole, t of zucchini,
ground beef,
cheese,
soup and repeat, Put
bread crumbs on top. Bake 45 min, to 1 hour,

t

t

t

DIP §; DUNK SANDWICHES The Pryors
cube steaks
shortening
salt & pepper
beef bouillion cubes
French bread margarine
garlic pwd,
Pan fry cube steaks in shortening, Season with
salt & pepper, Remove from skillet, keep warm.
GrayY: Drain fat from skillet, For each serving
pour 1/3 to t c, water into skillet, Heat to a
boil, For each cup of water, add 1 bouillion cube,
Spread bread lightly with margarine & sprinkle with
garlic pwd, Broil till toasted, Serve steaks on
bread with bowls of gravy for dunking,

-.53-

CHICKEN CASSEROLE - The Warrens
1 can mushroom soup
1 onion chopped·
2 o. milk
t o. chopped celery
1 o. macaroni
3/4 t. sage
1 c. cut up cooked chicken
salt & pepper to taste
3/4 c. grated or cubed cheese
00 NOT COOK macaroni, Stir all ingred. together.
Refrigerate 2-3 hours. Bake in greased casserole
dish 1-1! hours at :fi!t•

BAKBD CHICKEN & BROCCOLI DISH - The Tindalls (Cory &
Colleen)
2 10 oz. frozen broccoli
4 lg. chicken breasts
onion
2-3 stalks celery
1 t, salt
Cheddar cheese
Bread crumbs
2-3 T. butter
2 cans Cr. of chicken soup

FRUITED CHICKEN - The Walls

1 c. mayo

3/4

1 t. lemon
Boil chicken in water, onion, celery & salt, Cool
and drain, Boil broccoli. Mix soup, mayo and lemon.
Layer bro~ooli, chicken, cream mixture & cheese.
Repeat. Sprinkle with bread crumbs. Bake :li!J.0 for
3o-40 min. in 9x13 pan. Serves 8-10

o, sifted all purpose flour
t. each; salt, garlic salt, celery salt and
ground nutmeg
2 *3 lb. ready to cook chicken out up
t c. margarine or butter
1 20 oz. can pineapple tidbits
3 T. all purpose flour
1 T, sugar
1/3 c. soy sauce
In a bag, mix 3/4 c. flour and seasonings. Add
chicken pieces a few at a time, Shake to coat,
Brown chicken in margarine. Place in 1~8 3/4x1 3/4
baking dish, reserving drippings. Drain fruit,
reserving 1 cup syrup. Arrange fruit over chicken.
Stir 3 T, flour and sugar into drippings. Add syrup
and soy sauce, Cook and stir till thickened and
bubbly, Spoon over meat, cover & bake at ~ 1 hour.

i

CHICKEN ~ - The Makis
16 oz. frozen broccoli
1 Whole cut up chicken
t
c. flour
1 stick margarine
t lb. American cheese
2 c. chicken broth
2 c, crushed com flakes
Boil chicken approx. 1 hr. Remove skin and bones,
and break up chicken. Reserve 2 cups broth. Cook •
broccoli according to directions and set aside.
Melt margarine in med, sauce pan. Add! c. flour,
2 o. chicken broth and cheese. Stir until thickens.
Spread broccoli in bottom of 9x13 pan, add chicken.
Pour cheese sauce over chicken, sprinkle crushed,
buttered com flakes over all. Serve over rice or
noodles.

-54-

CHICKEN DIVAN IN PASTRY - The Fabers (Angie, Jacob &
-Alison)
4 chicken breasts skinned and boned
4 mice stalks of broccoli
4 slices ham
2 c. swiss cheese grated
4 8 in, round pie crusta
t o. White vine
butter, flour and water
Brown breasts in butter. Cook broccoli till tender
but not soggy. Roll out pie crust to 8 in, Layer
breast, broccoli, ham and i c. cheese on half the
crust. Then fold over and press a fork around the
edges like on a tart. Bake 20 min. at :li!J.0 or until
brown. SAIJCE: Make White sauce to desired consiataney vitii""'&'iiout
c. butter, Add
c. White vine
and 1 c. cheese and simmer 5 min. Pour over pastries
just before serving. You can make this a day ahead
of time and refrigerate and cook about 5 min, extra.

t

t

-55-

----

DEEP FRIED TUNA BALLS - The Berryhills
1 sm. can tuna

1 egg

t

c. chopped onion

1 t. salt
1 t. pepper
3/4 c, f'lour

Mix together and form into balls, drop into hot
shortening and fry until golden brown.

----1t

TEXAS SAUCE FOR CONEY DOGS - Mrs, Marilyn Olson

.!!§!!: ORIENTAL - Mrs, Lemmerhirt
2 T, salad oil
1 lb. sirloin strips
in. across grain)
1/3 c. soy sauce
1/3 Co water
1 T, sugar

(t

1 t. MSG
2 c. 1 in, bias cut celery
2 c. 1 in, bias cut green onions

lb, ground beef browned
1 onion chopped
salt & pepper to taste
1 can tomato soup
t t, dry mustard
1 t, Worcestershire sauce
2 bey leaves
t t, paprika
1/8 t. ground cloves
t. sugar
1 t. chili pwd.

Add 1 T, cornstarch in 2 T. cold water to thicken
if desired,

Put all ingred. into pan and simmer until thick,
Serve with cooked weiners on buns,

BEEF RAGOUT - Mrs, Sue Johnson

t

NO

*

~

CHICKEN - The Browns

3/4

c, quick cooking rice uncooked
c, water
6 chicken breasts or 1 whole chicken cut up
1 can Cr. of Chicken soup
1 can Cr, of Mushroom soup
1 can Cr, of Celery soup
1 am, can mushrooms cut up
1 pkg. onion soup mix
Place rice in a baking pan 9x13, Pour water over
rice, Place chicken on top of rice. Combine the
undiluted soups and mushrooms, Pour on top of
chicken & rice. Sprinkle with onion soup mix,
Cover with foil. Bake at ~0 for 2i hours.
1

1 gr. pepper cut in 1/3 in, strips
1 5 oz. can water chestnuts drained & sliced
1 6 oz. can mushrooms drained & sliced
Heat wok. Add oil and beef. Cook briskly, turning
till brown, Add soy sauce, water, sugar and
monosodium glutamate. Bring to boil, add vegetables. Cook about 5 min,, add mushrooms and
chestnuts till heated through.

2-3 lb. boneless pot roast
1 T. dry onion soup
cut in chunks & trimmed of
mix
fat. (Lean stew meat can
be used)
2 T, instant tapioca
t sweet onion, sliced thin
1 c, tomato veggie juice
(V-8)

Place meat in ovenproof casserole, Sprinkle with
tapioca. Add onion, juice, onion soup ~~tsalt
and vermouth; mix. Cover, Bake at 250°
hours,
Add mushrooms, cover and bake - these can be
added the last 15 min, of baking time. Serve over
noodles, rice or mashed potatoes. Makes 6-8
servings.

-57-

-56-

1 t, salt
2 T; sweet vermouth
t lb. sliced mushrooms
Noodles, rice or
mashed potatoes

SP.A.GHETTI BRAVISSIMO - Grandma Osborn
1 env. Lipton Soup Mix
1t qt, boiling water
1 8 oz, can tomato sauce
1 T, parsley flakes
t t, sweet ba.eil

1 8 oz. pkg. spsghetti
1 lb. ground beef
1 7 oz. can tomato paste
1 t. oregano

In large saucepan combine soup mix & spaghetti
with water. Cook until spaghetti is tender, DO
NOT DRAIN, In skillet, brown meat, stir in tomato
sauce & paste, parsley, oregano and ba.eil, Add to
onion soup and spsghetti in saucepan and heat
through,
LASAGNE - The Sohumaohers (Caleb)

1t lb,

ground beef browned & drained
i t, minced
1 T, parsley
1 T. basil
1ft. salt
1 1 lb, can tomatoes
2 6 oz. cans tomato paste
Simmer 45 min, uncovered, Cook noodles, (10 oz.
of lasagne noodles,)
1 clove of gerlio or

Combine following ingred,:
2 12 oz. of large ourd cottage cheese
2 beaten eggs
2 t, salt
t t, pepper
2 T, parsley
t c. parmesan cheese
1 lb, mozzarella cheese sliced thin
In 9x13 pan, put t noodles in pan. Spread half of
cotta~ cheese mixture, then t of mozzarella cheese,
then t meat mixture over mozzarella cheese. Repeat
the layers. Bake at J12° for 30 min. Let stand
15-20 min. before serving,

-58-

-----

SWEET & SOUR PORK - The Haleys

Brown 1t lb, lean pork, cut in 2xt in, strips,
in 2 T, hot shortening, Stir in 1 c, water,
1 chicken bouillion cubs & i t, salt, Cover,
simmer 1 hour, Drain one 20f oz. can pineapple
chunks reserving syrup, Combine i c, brown
auger & 2 T. cornstarch in a sauce pan. Add
the reserved pineapple syrup, i c, vineger,
1 T, soy sauce & t t, salt, Cook & stir till
bubbly, Add sauce to pork, mix well, Stir in
pineapple, sliced green peppers & onions,
Cock 2-3 min, Serve over rice,
CHICKEN ~ !!!Q! CASSEROLE - The Fries
2 c, cooked chicken
2 c. milk
2 cans Cr. of Mushroom soup
1 c. Velveeta cheese
1 c. of rice, does not have to be cooked
Mix in an oblong cake pan. Bake at
1 hour, Serves 8

J22°

for

BUTTERMILK CHICKEN - Mrs, Hickmann
1 or 2 cut up chickens
2 qts, buttermilk
1 can Cr, of Chicken soup (2 for 2 chickens)
1 c. nour
salt & pepper
Season nour, Dip chicken in buttermilk then
roll in flour, Place in 9x13 pan. Bake at
J22° for 1 hour, Mix remaining buttermilk &
chicken soup, Pour over chicken and bake an
additional 30 min, Delicious gravy, Serve over
noodles or rice,

-59-

HAWAIIAN
1 can

~

(8 to

CHICKEN - The Ruzickas

8t oz.)

sliced pineapple

1/3 c, Heinz 57 sauce
2 T. honey
2-2t lb, chicken pieces
salt & pepper

Drain pineapple reserving 2 T. liquid, Combine
reserved liquid with 57 sauce and honey, Season
chicken with salt & pepper, place in baking
dish 12x7~, pour on sauce. Bake at :!j£0 for
1 hour or until tender, basting occasionally,
Arrange pineapple slices on top of chicken
during last 5-10 min.
CHICKEN NAVANJA - The Nelsons
1 broiler/fryer (3 lb.) chicken, out in serving

.Pieces

t

1/3 c. brown sugar

c, soy sauce
1 0 thin slices ginger
root
2 T. cornstarch mixed with
t c. water
Arrange chicken skin side up in single layer in
large shallow baking dish, Mix orange juice, soy
sauce & bro\111 sugar. Pour over chicken, Sprinkle
gin§er-root and celery around chicken, Bake at
:!2£ for 50 min. Remove chicken, stir cornstarch
mixture into pan juices. Put chicken skin side
down back in baking dish. Bake about 10 min.
longer until sauce thickens and chicken is tender,
when pierced, Serve garnished with orange slices
and parsley.
1 c. sliced celery
1 c. orange juice

-60-

POLISH DELIGHT - Mrs. Peg Faber
1 T. cooking oil
3 lb, boneless pork (steak or roast) cut in
1 in. cubes
2 cans Cr. of Mushroom soup
1 c. Cr. of Chicken soup
1 envelope dry onion soup mix
1 pkg. Kluski Noodles cooked & drained
1 lb, fresh m:ushrooma sliced
1 can sauerkraut (16 oz.)
In large skillet, heat oil, Add meat & saute
over medium heat until browned, about 10 min,
Stir in soups & onion soup mix, Spoon in 9x13
casserole, Bake covered at J2Q0 until tender,
about 1 hour, Add water H needed. Add noodles,
mushrooms and sauerkraut, Cover & bake 30 min,
longer,

.Q!!!!d - The Prygas
1 lb. ground beef
1 lg, can whole tomatoes

crushed

1 onion chopped
2 sm. cans tomato

paste

1 sm. can kidney beans

Put following ingred, in bag i f desired:
1 t. allspice
1 t, cloves
2 t. chili pwd.
2 bay leaves
2 t. cumin
POTATO CASSEROLE - Grandma Leasure
1 can celery coup
1 can mushroom soup
1 can minestrone
1 lb, ground beef
3 peeled potatoes
onion
Brown ground beef in skillet, Slice potatoes
into buttered casserole with onion, Add beef
and soups. Mix together, Bake at :!j£0 until
potatoes are soft, Can be easily doubled for
OOIIIJliUlY •

-61-

EQQ!l:

~ LOBSTER - The Collins Family (Abby)

2 lb. blocks frozen haddock fillets thawed enough
to cut
2 c. water
3 T, eider or wine vinegar
2 t, salt
6 T. butter
t t, paprika
toast triangles
lemon wedges
watercress
Cut each block into 12 equal chunks, each about
1i in, sq. In med, saucepan, bring water, vinegar
and salt to a boil over med. high heat, Add fish
chunks, reduce heat to med. and simmer 15-20 min,
In broiler proof pan, melt butter, remove fish
from water, add to butter. Sprinkle fish with
paprika & spoon butter over. Broil 3-5 min, Garnish
with toast triangles, lemon & watercress •.
233 calories, 28 grams protein, 12 grams fat
3 grams carbohydrates
~ ~

- The Satterstens
1 lb. pork sausage
12 eggs medium size
2 Co milk
2 t. dry mustard
2 t, salt
2 c. shredded cheddar cheese
4 slices bread cubed

Brown sausage, drain fat, Beat eggs, milk,
mustard and salt. stir in sausage cheese and
bread, Pour into a greased 9x13 cake pan and
refrigerate overnight or at least 5 hours,
0
Bake at ?J2!2. for 4o min.

Ill

~ ~ - The Tindalls {Corey

& Colleen)

5-6 lb, beef roast
1 bottle (26 oz.) catsup

•

1 qt. ginger ale

In large roaster, pour catsup & ginger ale over
meat. Cook at 300° for 6 hours. With fork, pick
roast apart. Pile on buns or buttered toast.
SWEET
SOUR RIBS - Mrs, Hickmann
-3 lb. ribs. (beef short ribs)
&

2 T. oil
Cut meat from bones. Slice into chunks, Brown
ribs in oil.
Then add:
c, chopped onion
c. celery chopped
c. chopped gr, pepper
Cook 5 minutes.
Then add: t c. chili sauce
t c. crushed pineapple with juice
1 T, packed brown sugar
2 T. cornstarch
i c. lemon juice
Bake at ?J2!2.0 for 2 hours or until tender, Serve

!

over rice.

!!!!!!

CASSEROLE - The Koenigs
12 oz. noodles (med, or wide)
2 cane tuna
2 cane mushroom soup
1 can mexicorn
t c. milk
Cook noodles, drain off water, Mb: all ingred.
Add milk and place in baking dish. Bake at ..22Qo
for 45 min. to an hour,
HADDOCK - Kathy Putman
1 t, paprika
1 lb. thawed haddock
1 bay leaf

-62-

1 t. salt

i

c. butter
Pan with enough water
to cover fish
Bring water, salt & bay leaf to a boil. Add fish,
Boil for approximately 5 min. Pour butter &
paprika over fish. Broil 2 min, (You can substitute
Cod for the Haddock, )

TAMALE

--

TEXAS HASH - Grandma Osborn

E1! -

The Ingrams
2 cloves garlic
1t-2 lb. hamburger
1 can ripe pitted
olives chopped
1 c. corn meal
1 can creamed corn
t t. Italian seasoning

1/3 c. oil

t

1 lb. ground beef
2 gr. peppers diced
2 lg. onions diced

3 T. bacon drippings or oleo

Fry together slowly until browned.

1 c. macaroni broken into bits or t c. rice
cooked in boiling salted water until tender.
1 t. chili powder
2 t. salt optional

i t . pepper
Combine with meat mixture. Pour into greased
baking dish end beke at .32!f for 45 min.
HAMBURGER CASSEROLE - The Gehrings (Terry)
1 lb, hamburger

3 med, potatoes thinly sliced

1 med. onion thinly sliced
1 can pork end beans
1 can tomato soup

In a casserole, press hamburger into bottom,
Place slices of potatoes on top of meat all
around. Arrange onion on potatoes. Spread
beans on top of onions, pour tomato soup over
all. Cover pan end cook at~· This is a good
all in one meal.

!!!'!: !£!! -

The Porters
2 lb. pork & steak ground
5 slices of white bread crumbled
2/3 c. chopped onion
2 t. salt
t t. pepper
t c. milk
2 eggs
Mix all iD.g!'ed. tofther. use 9x5x3 loaf pan.
Bake at ~ for 1 hours. Last t hour add
ketohup to top of meat loaf

-64-

...
...
•
-

c, chopped onion
16 os. tomato sauce
1 t. salt
2 beaten eggs
1 T, chili powder
t c. milk
Fry onion and garlic in oil, add meat and brown,
Drain off grease from meat. In large bowl, add
eggs to meat mixture and then add rest of ingred.
Pour into 3 qt. baking dish. Cover with foil or
lid. Bake at J2QO for 1 hour, Stir often while
baking.
Sauce: Melt 2 T, of butter/marg, in 1 qt, sauce
pan, stir in 2 T. flour, add 1 can tomato soup,
Stir until smooth, slowly add 3/4 soup can of
milk. Stir until thickened. Serve with Tamale
Pie, use sauce over individual servings of
Tamale Pie.

MANICOTTI - The Kesslers

t

lb. ground beef
t c. mayonnaise
1 clove garlic, crushed
1 16 oz. jar spaghetti
1 c, cottage cheese
sauce
t t, oregano
4 oz. shredded mozzarella
Parmesan cheese
t t, salt
8 manicotti cooked & drained
Brown beef & garlic, drain fat. Mix next, cottage
cheese, Mozzarella, salt end mayo, Stir in beef,
Fill each manicotti with meat mixture. Place in
baking dish, cover with sauce, Sprinkle with
oregano and parmesan cheese. Cover with foil.
Bake at .32Jf for 15 min. Uncover, bake 10 min •
longer.

-65-

IMPOSSIBLE !!QQ EJ! - The Wolfs (Lori)
1 lb, ground beef
t c. cho~d onion
1 env. ( 11; oz, ) taco seasoning mix
1 can (4 oz,) chopped gr. chilies, drained
1t c. milk
3/4 c. Bisquick
3 eggs
2 tomatoes sliced
1 c. shredded Monterey Jack or cheddar cheese
Heat oven to 4oo0 • Grease pie plate, 10x1t in.
Cook and stirbeef and onion until brown, drain.
Stir in seasoning mix. Spread in plate, top with
chilies. Beat milk, baking mix and eggs until
smooth, 15 seconds in blender on high or 1 min,
with hand beater. Pour into plate, Bake 25 min,
Top with tomatoes and cheese. Bake 8-10 min.
longer or until knife inserted in center comes
out clean, Cool 5 min. Serve with sour cream, chopped
onions, shredded lettuce and cheese, if desired.
Makes 6-8 servings,
~

STROGANOFF - The Schaals
In skillet, brown 1 lb, round steak
thin strips) & 1 can (4 oz.) sliced
drained, in 2 T. butter. Add 1 pkg,
Soup mix, 2 T, flour, 1 c, milk & 1
Cover, simmer 1 hour & 30 min. Stir
Before serving add t c. sour cream,
noodles & sprinkle with parsley,

(cut into
mushrooms,
Lipton Onion
c, water,
now & then,
Serve over

WESTERN SKILLET ~ - The Carlsons (Eric & Dawn)
Brown 1 lb. gr, beef in skillet
Add: 1 env, onion soup mix
3/4 c. uncooked rice
1 c, cooked peas
1t c. water
*1 c, shredded cheddar
1 1 lb. can stewed
tomatoes
Simmer covered for 25 min. or until rice is tender,
*Top with cheese, Let melt a little.

-66-

PEPPER ~ - The Horbachs
2 lb. thickly sliced steak
3 sm. tomatoes quartered
1t c, beef bcuillion
t c, flour
2 t, cornstarch
1 Co butter
2 gr, peppers sliced
3/4 c. red cooking wine
2 T, soy sauce
2 onions sliced
2 cloves garlic minced
salt & pepper to taste
t lb. muehrooms sliced
Dip steak in flour. In large skillet Saute in half
the butter for 2 min. Remove meat, add remaining
butter and saute peppers, garlic and mushrooms
for 5 min. Add tomatoes and bcuillion. Bring to
a boil, reduce heat simmer 10 min. Mix cornstarch,
wine and soy sauce. Add to skillet, Cook stirring
until thickened. Add meat, simmer 5 min.
For Round Steak, brown without flour, Serves 4-6
SUMMER SAUSAGE - The Downs
2 lb. ground beef or
lb, ground beef &
lb. pork
sausage
1 c. water
1t t, liquid smoke
1/8 t. garlic powder
t t, powdered onion
1 T, mustard seed
3 T. Mortons tender quick
(meat curing salt)
Mix all ingred, together with the water, Add
ground beef & mix well. Roll into 2 or 3 logs.
Wrap each in foil (shiny side up). Refrigerate .
for 24 hrs. Punch holes in bottom of foil with
fork & place on rack in baking dish, Bake 1 hour
and 15 min. in ~o oven,

1t

----

t

CHOP SUEY HOT DISH - Mrs. Marilyn Olson

1 lb. hamburger
1 c.
onion chopped
Brown above ingred, & drain,
Add:
1 a, Cr, Mushroom soup
1 c,
2 T, soy sauce
salt
1t c. water
t c.

t

celery chopped

Cr. Chicken soup
to taste
raw rice

Mix together & bake at .J2QO for 35-45 min. Sprinkle
chinese noodles on top and brown for 15 min. NOTE:
You may use 1 c. water and 1 c, minute rice instead
of the other water & rice,

-67-

SAUERKRAUT ~ KLUSKI - The Porters
1 pkg, Kluski noodles
i lb, butter melted (do not brown)
i c, chopped onions (saute in butter)
1 lg, can Frank's sauerkraut
salt & pepper
Cook Kluski noodles, drain & set aside, Rinse
off 1 lg, can of sauerkraut, set aside, Saute
onions in t lb. of butter until tender. Add
to melted butter & onions, the sauerkraut and
cook slowly for 10 min, Then add cooked Kluski
noodles to sauerkraut and cook slowly for
another 10 min, Salt & pepper to taste,
CHINESE ~ ~ ~ ~ - The Karows
4 T. vsg. oil
2 lb, boneless pork, cut in i in. cubes
1 c, sliced onion
1 clove garlic minced
1 (5 oz.) can water chestnuts, drained and sliced
1 (13 3/4 oz.) can chicken broth (College Inn brand)
lb, gr. beans, cut in t in, crosswise pieces
c, thinly sliced celery
lb. mushrooms sliced
1 T. cornstarch
2 T, soy sauce
3/4 t, salt

i

Heat oil in large skillet, Saute pork 15 min. over
high heat, Add onion, garlic, and water chestnuts.
Cook 3 min,, stirring constantly, Mix in 1 c.
broth, bring to boiling, Stir in green beans,
celery and mushrooms, Cook 1 min. Cover, cook 2
min. longer. Combine cornstarch, soy sauce, salt
and remaining broth in sm. bowl, Pour into skillet
and stir until thickened. Serve with rice or
Chinese noodles.

TURKEY

!

BISQUIT CASSEROLE - The Flecks

3 strips bacon, fry till crisp, drain
Saute in bacon drippings:
3/4 c, chopped onion
t c. chopped celery
ci Co chopped gr, pepper
4 oz. can mushrooms drained

& crumble

Mix:
1 10 oz. can Cr, of Celery soup
8 oz. sour cream

Add the following to soup mixture along with
bacon & vegetables:
3 c. cubed turkey
1/8 t. pepper
2 t. Worcestershire sauce
1 T. milk
Put in 2 qt, casserole dish.
Add topping by spoonfuls on top:
2 c, Bisquick
1 c. shredded cheddar cheese
2 eggs slightly beaten
t c. milk
Bake at .J2.Q0 for 45 min. Serves 6-8
SAUSAGE !l!Q ~ CASSEROLE - The Graffs
1 lb. sausage
1 t. dry mustard
6 eggs
1 t, salt
6-8 slices bread-no crust
lb. mild or sharp
2 c. milk
grated cheddar cheese
Brown sausage and drain, Beat eggs and milk. Add
the sausage, eggs and milk to the remaining ingred,
Regrigerate overnight in a greased dish, Take out
next morning t hour early and set, Bake 1 hour
at ~ take cover off last 15 minutes.

t

-68-69-

BA.RBARA•S QUICHE LORRAINE - The Fabers (Angie, Jacob
& Alison)
1 sm. onion chopped
12 slices bacon cooked and crumbled
i lb. baked ham diced
1 c. cheddar cheese grated
1 c, swiss cheese grated
4 eggs
2 c, cream
9 in. pie crust, partially cooked
Layer all ingred, except eggs and cream in pie
crust, Beat eggs and cream until frothy. Pour
into pie crust. Bake 15 min. at 425° then turn to
J&O for 30 min, When knife in center comes out
clean, it is done. Let set about 10 min, before
serving.
FRANKFURTER CHEESE

~

- The Schrickers

1 can Campbell's Cr. of Mushroom soup

t

c. milk
3 stalks celery cut up
1 sm. onion chopped
2 cans green beans
8 frankfurters-Velveeta cheese cut in slices
Bacon enough to lay over the cheese

In shallow baking dish 12x8x2, stir soup until
smooth, gradually blend in milk. Stir in beans,
Slit franks lengthwise to about t in. from each
end. Stuff with cheese, Arrange franks on beans.
Top with bacon, Bake at ~ for 25 min.

-70-

Apple Cake -

Mra

4 or 5 tart apples
(ijrated)
1/2 c. oil
1 c. chop. walnuts
2 t. baking soda
1/4 t. salt

Hickmann
2
2
2
2
1

c. flour
eggs
t. vanilla
c. sugar
t. cinnamon

Mix all ingredients in large bowl with
wooden spoon. Spread in 8xll pan (greased).
Bake 55 min. at 350°. Add raisins if you
like. Serve with cool whip.
Apple dapple cake - Mrs. Hicl<mann
3 c. flour
1 t. salt
2 c. sugar
3 med. tart apples
peeled & thinly
sliced
Topping:
1 c • dark br. sugar
l/2 c. butter

1 t. b. s.

1 1/4 c. oil
3 lrg. eggs
1 t. vanilla

1/4 c. milk
1 t. vanilla

Heat oven to 350°. Grease 10" ring-shaped
pan. Sift flour with soda and salt. Cream
oil with sugar until light and smooth. Beat
in eggs one by one, beating well after each
addition. Fold in flour mixture in 3 batches.
As lightly as possible, stir in apples with
vanilla. Spoon mixture into prepared pan.
Bake until skewer inserted in center comes
out clean, about 1 1/4-1 1/2 hours. Five min.
before cake is done, prepare topping by
combining sugar, milk, butter & vanilla in
saucepan. Melt over low heat stirring
constantly until smooth. Boil until topping
coats spoon, about 3 min., stirring constantly.
Turn cake out onto rack while still warm; pour
over topping. Allow to cool, spooning any
topping that has dripped off cake over cake.

-71-

Apple Spice Bread - Mrs

Hj ckman n

Overnight Cinnamon Rolls - Grossman Family

1 t. baking soda
2 c. sifted flour
1 t. cinnamon
1 t. salt
1/4 t. gr. cloves
1/2 t. nutmeg
3/4 c. brown sugar
1/2 c. margarine
1 t. vanilla
2 eggs
1 c. grated raw apples 2 T. vinegar & water
to make 1/2 cup
1/2 c. chop.nuts

2 pkg. act. dry yeast
1/2 c. warm water
2 c. lukewarm milk
(scalded then cool)
1/3 c. gran. sugar
3 t. b. P•
6 1/2 - 7 1/2 c. flour

Sift flour, soda, salt and spices together.
Cream margarine, blend in sugar, eggs, beat
until smooth. Add vanilla, then flour mixture
alternately with apples and liquid. Bake in
loaf pan - 350° for 1 hour or until done.
Cool several hours before slicing.

Frosting:

White Bread - Olsen Family
2 pkg. yeast
7 c. flour
2 c. milk
1/2 c. honey

1/2 c. lukewarm water
2 eggs
1 t. salt
1 stick butter or marg.

Dissolve yeast in water. Heat milk, salt,
honey and butter in pan. Use half
of flour, add eggs. Cool the milk mixture
then add to flour. Add the rest of flour.
Knead and let rise. Punch down, put in
pans, let rise again. Bake 45 Jilin. at 350°.
Make 2 loaves.

-72-

1 c. powd. sugar
1/2 t. vanilla

4 T. margarine
1/2 c. gran. sugar
1 T. & 1 t. grnd. cin.
1/3 c. veg oil or short.
1 egg
2 t. salt

1 T. milk

Mix together until smooth.
Dissolve yeast in warm water in large mixing
bowl. Stir in milk, 1/3 c. sugar, oil, baking
powder, salt, egg and 3 cups flour. Beat until
smooth. Mix in enough flour to make dough easy
to handle. Turn dough onto well floured surface.
Knead until smooth and elastic 8-10 min. Place
in greased bowl, turn greased side up. Cover,
let rise in warm place until double, about 1 1/2
hours. Punch down dough, divide into halves.
Roll 1/2 into rectan@le, 12xl0 inches. Spread
with 2T margarine. Mix 1/2 c. sugar and cin.,
sprinkle 1/2 mixture over rectangle. Roll up
beginning at 12 inch side. Pinch edge firmly
to seal, stretch roll to make even. Cut roll
into 12 1 inch slices. Place slightly apart
in pan. Wrap tightly with heavy duty aluminum
foil. Repeat with remaining dough. Refrigerate
at least 12 hours but no longer than 48 hours.
(To bake illllllediately do not wrap, let rise until
double, about 30 minutes.) Remove foil before
baking - frost.

-73-

Zucchini Bread - Wy!!an/CaJ.cese Fllllily

3 eggs
2 t. vanilla
1 c. oil
Mix and blend in:

2 c. sugar
3 c. zucchini grated
1 c. honey

1 t. salt
3 T. cinnamon
1 1/2 t. baking powd.
1 c. raisins or
chopped nuts
(optional)

1 c. wheat germ
3 c. flour
1 t. bak. soda

Best Bread in the World-Thomson Family
2 c. boiling water
2 pkgs. active dry
yeast
lT. salt
2 T. butter melted
1 1/2-2 c. whole
wheat flour
sesame seeds·

Pour boiling water over the old-fashioned
rolled oats. Let stand until thoroughlY
softened. Soak the yeast in lukewarm water.
It must NOT be hot. You can test it by
dropping a little on your wrist. Add the
salt, honey and melted butter, cooled to
lukewarm, to the oats. Making sure that the
oats are just lukewarm, add the yeast and
mix well. Gradually add the flours and knead
with your hands until the dough is smooth and
elastic. This should take approx. 10 min.
Put into a lightly oiled bowl, turning it
around to coat the dough on all sides. Cover
with a cloth and let rise for 1 hour or until
double in bulk. Oil 2 bread tins. Punch down
the risen bread dough and cut in half. Knead
each half briefly and shape into loaves.
Place them in bread tins. Cover and let rise
until the pans are full. Preheat oven to 350°.
Beat the egg yolk lightly with a teaspo·on
water. Brush the surface of each loaf with
the egg mixture and sprinkle with sesame seeds.
Bake 35 to 40 minutes. Turn the loaves out on
a rack and let cool.

Beat 3 minutes, grease and flour 2 bread pans.
Bake at 325° for 1 hour lOmin.
Pumpkin Bread - Koenig Family

3 c. sugar
3
1
1
2

1/2 c. flour
t. nutmeg
c. oil
c. pumpkin

1 c. uncooked oatmeal
(rolled oats)
1/3 c. lukewarm water
1/2 c. honey
2 1/2-3 c. unbleached
white flour
1 egg yolk

1 1/2 t. salt
1 t. cinnamon
4 eggs
2/3 c.water
2 t. soda

Mix all ingredients on medium speed on mixer.
Divide into 2 greased 9x5 pans. I have also
used 7 mini loaves (fill only 3/4) and bake
for 1 hour. Bake at 350° for 1 1/4 hour.
(Mini great for Christmas gifts. )

Ill
-74-75-

Easy Caramel Nut Rolls-Pfenninger Family
1/4 c. margarine
1-4 oz. pkg. butterscotch pudding-not
instant

3/4 c. br. sugar
1 c. pecans
2 doz. frozen dinner
rolls (little dough
balls)

Butterscotch Nut Rolls-George--Rosinski Family
1/4 c. marg.
1 4 oz. pkg. butterscotch pudding not
instant

3/4 c. br. sugar
2 dozen frozen dinner
rolls
1 c. pecans

Sprinkle mixture of br. sugar, pudding mix and
pecans over rolls placed in 13x9 pan. Sliver
margarine over rolls, put in cold oven in
evening. Next morn bake at 350° for 20 min.
Turn out of pan when done so they won•t stick.

Sprinkle mixture of brown sugar, pudding mix and
pecans over rolls placed in 13x9 pan. Sliver
margarine over rolls. Put in cold oven in the
evening. The next morning bake 20 min. at
350°. Turn out of the pan so they won 1t stick.

Club Soda Pancakes - Hess Family

Gooey Butter Coffee Cake-Greving Family

t

1
2
1
1

1 box yellow cake mix
1 stick oleo melted
1 egg
1 8 oz. crm. cheese

lb. powd. sugar
eggs
t. vanilla
c. chop. pecans
(optional)

Mix cake mix, oleo and 1 egg and press into
bottom and sides of 12xl8 cookie sheet. Mix
cheese, sugar, 2 eggs and vanilla together.
Pour over crust and bake 30-50 min. at 350°.
1tlill be golden brown on top.

2 c. Bisquick
c. oil

1 e~g
1 l/3 c. club soda

Mix well with beater and put on griddle or
waffle iron for a delicious treat.
Zucchini Bread- Kondracsek Family
3 eggs
1 c. oil
1 t. salt
3 t. cinnamon
2 c. peeled raw
grated zucchini

2 c. sugar
3 c. flour
1 t. b.s.
t t. b. p.
c. nuts
c. raisins or cut up
dates

t

Cream eggs, oil and s~ar. Mix all ingredients
together. Bake at 350 for 1 hour. Makes 2
loaves.

-76-

-77-

Zucchini Bread-Sny4er Family

Apple Pancakes-Cooper FamilY
1 egg
lt c. milk

2 c. Bisquick
t. cinn.

t

Beat above until smooth. Add 1 meditun
grated apple. Make like pancakes.
Cider Sauce

2 t.
t.
.._ c.
t.

1 c. sugar
2 c. apple cider
or juice
2T. lemon juice

t

t

cornstarch
cinn.
butter
nutmeg

Mix sugar, cornstarch, cinnamon and nutmeg.
Stir in cider and lemon juice. Add butter
and bring to a boil. Boil 2 min. Cool.
Serve on pancakes.
One-Pan Banana Bread-Ruzicka Fa.rni],y
1 1/2 c. mashed ripe
bananas (about 3)
2 1/3 c. Bisquick
1/2 c. chop. nuts

1/3 c. veg. oil
1/2 t. vanilla
3 eggs
1 c. sugar

-

3
1
2
1

2
2
1
1

eggs
c. oil
t. salt
t. cinnamon

c.
c.
t.
c.

sugar
grated zuch.
b. powder
raisins or nuts

Beat eggs until fluffy. Fold in sugar gradually
add oil, zucchini and vanilla. Then add flour
salt, soda, powder, cinnamon, rais~ns or nuts,
both optional. Bake 1 hour at 325 , makes 2
loaves •
Zucchini Bread - Brant Family
3 eggs
2 c. flour
2 t. b.s.
3 t. vanilla
1 c. nuts chopped

2 c. sugar
1/4 t. b.p.
3 t. cinnamon
1 c. oil
2 c. grated zuchini

Grease and flour 2 loaf pans 5x9 inches. Beat
eggs lightly, add oil and other ingredients. Add
zucchini and nuts last. Bake at 350° for 1 hour
or until it tes~done. Dark moist and delicious.
Zucchini Bread-Bain Family

0

Heat oven to 350 . Generously grease bottom
of loaf pan 9x5x3. Stir all ingredients in
pan with fork until moistened; beat vigorously
1 minute. Bake until toothpick inserted in 'center comes out clean. Cool 5 minutes. Run
knife or metal spatula around sides of loaf
to loosen; remove from pan (if loaf sticks
to pan press gently on sides of loaf with knife
or metal spatula.) Bake 55-65 min. Make 1 loaf.

2
1
2
3
3

c. grated zucchini
c. oil
1/2 c. sugar
eggs
t. cinnamon

1 t. b. s.

1/2 t. b.p.
1 t. salt
3 c. flour

Mix thoroughly. Pour into 2 well-greaged and
floured loaf pans. Bake 1 hour at 350 until
a toothpick comes out clean.

-78-

-79-

Coffee Cake Exceptionale-Baumel Family

E-Z Coffee Cake - Seefeld Family

3/4 c. butter soft.
3 eggs
3 c. flour
l l/2 t. b.s.
l l/2 c. sour cream

1 pkg. frozen bun dough pecan halves
butter or margarine
sugar
cinnamon

l l/2 c. sugar
l l/2 t. vanilla
l l/2 t. b.p.
l/4 t. salt

Filling: Mix l/2 cup brawn sugar (packed)
l/2 cup finely chopped nuts, l l/2 teasp.
cinnamon.
Heat oven to 350°, grease tube pan,bundt pan
or two 9x5x3 loaf pans. In large bowl combine
butter, sugar, eggs and vanilla. Beat on
medium speed 2 min. Mix in flour, baking
powder, soda and salt alternately with sour
cream. For tube or bundt pan, spread l/3
of batter, about 2 cups, in pan. Sprinkle
with l/3 of filling (about 6T.) repeat twice.
For loaf pans, spread l/4 of batter (about l
l/2 cups) in each pan and sprinkle each with
l/4 of filling (about 5 T.) repeat.
Bake about 60 min. or until wooden pick inserted
in center comes out clean. Cool slightly
before removing from pan. 14-16 servings,

Place pecan halves in round cake pan flat
side up. Melt l stick butter and dip each
bun ball into it. Then into sugar & cinnamon
mixture. Then place on nut. Leave room
between.each to rise. Fill pan sparin~ly.
Allow to rise 3 or 4 hours. CfiUsh some nuts
and sprinkle on top. Bake 350 30-40 min.
Turn upside down on plate.
Soft Pretzels - McRae Family
l
l
1
1

pkg. yeast
l/2 c. warm water
t. salt
t. sugar

4 c. flour
l egg beaten
coarse salt

Measure warm water into large mixing bowl.
Sprinkle on yeast and stir until it looks
soft. Add salt, sugar and flour, l'llix and
knead dough. Grease cookie sheets and
lay twisted pieces on cookie sheets and
brush with beaten egg y.olk and sprinkle
with coarse salt. Bake 425° 12-15 min.
Potato Pancakes - Wagner Fal'llily
2 eggs
1 t. salt
l/4 t. b. P•

-80-

1/2 sm. onion
l/4 c. flour
2 c. cubed raw potatoes

Place the above in a blender in the order
listed. Process until potatoes are grateddo not overblend. Put l/4 in, oil in a
frying pan-brown pancakes on both sides.
Serves 4-5.

-81-

Raisin Bran Muffins-Brown Family
Zucchini Bread - Graves

Fami~y

(Justin)

Cream together:
3 eggs
1 c. cooking oil
2 c. sugar

Add:
2 c. grated raw
zucchini
3 t. vanilla
1/2 c. nuts
Sift together and add to creamed mixture:

1 15 oz. Box Raisin Bran lt t. salt
2t c. white sugar
1 qt. buttermilk
5 c. flour
1 c. cooking oil
4 eggs
5 t. soda

3 C. flour
1 t. salt

Beat liquids together. Add dry ingredients.
Fold in Raisin Bran. Will keep in regrig. up
to 6 weeks. Bake 4ooo 10-15 min. (From a
20oz. box of Raisin Bran, remove 2t cups.)

1 t. soda
3 t. cinnamon
1/4 t. baking powder

Burlap Bread - \varren Family

Mix together and pour into ungreased loaf
pans. Makes 3 loaves. Bake 1 hour at 350°.
Easy Homemade Dinner Rolls - Fifrick Family
1 pkg. dry yeast
1 C. warm water
2 1/4 c. flour
2 T. sugar
1 egg
1 t. salt
2 T soft marg. or butter
In large bowl diasolve yeast in water. Stir
in sugar, 1/2 of flour and salt. Beat with
spoon until smooth. Add egg and butter. Beat
in rest of flour until smooth. Scrape batter
off sides and cover. Rise 30 minutes until
doubled. Grease muffin cups. Stir down
raised dough. Spoon into muffin cups 1/2
full. Again let rise until dough reaches top
of cups, no longer. Bake 15-20 minutes or
until golden brown. 400°

-82-

2 c. flour (wh. wheat)
2 pkf• yeast diss.
in 2 c. warm water
t c. All Bran Cereal
lt c. milk
t c. honey

3-3t c. flour
1 c. oats
1/3 c. wheat germ
.._ t. salt
c. molasses
2T. butter

f

In large pan, heat milk, molasses, honey and
butter until warm. Add wheat flour, oats, wheat
germ, bran, salt and yeast. Beat thoroughly.
Gradually stir in remaining flour. Knead til
smooth and elastic. Let rise in greased bowl
til doubled. Form 2 loaves. Place in greased
loaf pans. Let rise again. Bake at 375° for
35-40 minutes.

-83-

Jewish Coffee Cake - Mrs. Marilyn Olson

t c. butter
Cream together.

1

c. sugar

Add 3 eggs, 1 at a time - mix thoroughly.
Then add:
2 c. flour sifted together with 1 t. b. p.
1 t. b.s.

1/8 t. salt
Mix thoroughly

an~

Belgian Coffee Cake - Mrs. Hahn
1
1 c. shortening
t
1 c. sugar
1
3 eggs
1
1 c. cold blk. coffee
2
2 t. cinnamon
3 c. flour

Mix ingredients in order given. Bake at 325°
for 1 hour. This recipe makes 2 loaves. This
recipe is submitted in memory of my grandmother,
Elvera DeKeyser, who brought it from Belgium.

add:

t

1 t. vanilla

pint sour cream

In a separate bowl mix the Streusel
1 c. brown sugar
1 t. cinnamon
4-5 T. melted butter

2 T. flour
3/4 c. chop. walnuts

Grease a tube pan (or any other suitable panflat pan or whatever)
Put 1/3 streusel on bottom, add 1/2 batter,
1/3 streusel (sprinkle around), remaining
batter, remaining streusel.
Bake at 350° for 55-60 min. depending on pan.
Note: If you like a lot of streusel, you can
double that part of the recipe. The streusel
on the bottom and in the middle will stay moist.
The streusel on top will get brown & dry.

-85-84-

c. raisins
c. chopped nuts
T. vanilla
c. molasses
t. baking soda

PUDDING - The Pfenningers
5 slices of bread
3 eggs slightly beaten
2 T, butter
1/3 o. sugar
1/3 c. brow sugar
1 t. vanilla
2 T. sugar
dash salt
1/3 c. raisins
2t c. milk scalded
Heat oven to J22°. Butter 1t qt. casserole.
Tear bread into pieces & put into casserole,
Sprinkle with brow sugar, 2 T. sugar &
cinnamon. Sprinkle with raisins & sliver butter
on top. Blend eggs, sugar, vanilla & salt.
Gradually stir in milk; pour over bread. Place
casserole in pan of very hot water (1 in, deep}.
Bake 65-70 min, or until knife comes out clean,
Remove casserole from water, Serve warm or cold,
Hot Vanilla Sauce:
~

1 Co sugar
2 T. cornstarch

2 c. water

t

c. butter

2 t. vanilla

Combine sugar & cornstarch in pan. Gradually add
water, stirring constantly. Heat and add butter
and vanilla. Heat until sauce is thickened and
clear. Serve over bread pudding warm or cold.
~ ~

- The McRaes
4 c. apples sliced pared t c. oats
3/4 t. each nutmeg &
2/3-3/4 c. brown sugar
cinnamon
to. flour
t c. oleo softened
Place apple slices in greased 8x8 baking dish,
Mix remaining ingred, Sprinkle over apples.
Bake in preheated J120 oven for 30 min. or
until apples are tender and golden in color.
Serve warm with whipped cream or ice cream or
plain.

-86-

--

BANANA SPLIT TORT - The Tindalls (Corey
Crust:

& Colleen)

2 c. graham cracker crumbs
c, melted butter
Combine and spread into buttered 9x13 pan.

i

1st layer: 2 eggs
1 c, sort butter
2 c, powdered sugar
Beat 5-10 min, until fluffy,
Spread over crust.
2nd layer: 4-5 bananas sliced-dip in lemon juice
drain. Pour on top or first layer.
3rd layer: Drain 1 large can or crushed pineapple,
Place on top of bananas
4th layer: Place 1 pint or whipped cream over
pineapple,
5th layer: Place 3/4 c, chopped nuts over whipped
cream. Dot with cherries (maraschino).
Drizzle chocolate syrup over top.
Refrigerate,
~

SLICES - The Walls

Filling:
Dough:
4 lb. apples
1t c, shortening
1 c. sugar
4 c. flour
1 t, cinnamon
1 t. salt
2 T, cornstarch
2 eggs beaten
2 T. lemon juice
rill cup with water
For dough combine salt, shortening, and flour,
Stir with fork until crumbly, Take eggs &
lemon juice and put in 1 cup, filling remainder
or cup with water. Roll half the dough out,
put in 11x15 cookie sheet, Fill with combined
filling. Roll other half or dough, place on
top. Bake at 4000 for 1 hour,
Glaze: Combinii'Powdered sugar & milk till thick,
Spoon over apple slices when cool,

-87-

RHUBARB DESSERT - The Tindalls (Corey & Colleen)
1 c, flour
t c. oleo
5 T. powdered sugar
Mix until crumbly. Press into 7x11 pan. Bake
at~ until light brown, 15 min.
2 c. cut rhubarb
t c, flour
2 eggs
3/4 t. salt
1 c,sugar
Beat eggs, Add dry ingred, and mix well, Pour
into cooled crust, Bake until custard sets.
25-30 minutes
RASPBERRY DESSERT - Grandma Leasure
2 10 oz. pkg. frozen raspberries
1 c. water - 1 T. lemon juice
t c. sugar
2 t, cornstarch
t c, water
50 lg, marshmallows
1 Co milk
2 c, whipping cream
1t c. graham cracker crumbs
t c. chopped walnuts
t c. melted butter
Heat raspberries, water and lemon juice, Dissolve
cornstarch in t c. cold water. Stir into raspberries.
Cook until thick and clear. Cool. Melt marshmallows
in milk over boiling water. Cool, When cool, fold
into whipping cream, Mix graham cracker crumbs,
nuts and butter, Line bottom or a 9x13 pan. Put
marshmallow mixture on top, then the cooled raspberry mixture. Chill

-88-

PUMPKIN SQUARES - Mrs. Marilyn Olson
In a mixing bowl, beat together:
4 eggs
2 c, pumpkin (16 oz. can)
2 c. sugar
1 c. chopped nuts optional
1 c. oil
Sift together:
t t, salt
2 c. flour
2 t, baking pcwder
2 t. cinnamon
1 t. baking soda
Add dry ingred. to the pumpkin mixture and mix
thoroughly. Spread batter in a greased & floured
jelly roll pan. Bake 25-35 min, at :J22.0 • When
cooled, frost with:
1 3 oz, pkg. softened cream cheese
3/4 stick butter softened
1 T, milk or cream
1 t. vanilla
1 3/4 c, powdered sugar sifted
Note: you can use a 9x13x2 pan instead of a jelly
roll pan,
~~~~~-Mrs,

Hickmann
2t c. flour
2 t, baking pcwder
1 t, salt
1 c, shortening or marg.
2 T, sugar
2 eggs beaten with 4 T, milk
This mixes like pie dough (thick), Pat into cookie
sheet. Work evenly with floured hands.
Peel and slice apples (4-6) depending on size.
Arrange in long rows, layering on top.
Top with:
4 T, butter
1! c. sugar
2 T, flour
2 t. cinnamon
Bake until edges are brown & apples are tender.

322.0

-89-

•
•

CRANBERRY CHUTNEY - Mrs, Hickmann
can (1 lb. 4t oz.) pineapple chunks or tidbits
c, sugar
t t. ginger ground
lb. fresh cranberries
t t. allspice
c. white raisins
i t. salt
t t. cinnamon
1 c, chopped walnuts
Combine juice from pineapple, sugar & cranberries,
raisins, spices & salt. Cook to boiling, Simmer
for 25 min. Add pineapple & nuts, Remove, cool
and store in jar in refrigerater. Great Christmas
gifts.
1
2
1
1

BANANA SPLIT - The Schumaohers (Larry & Heather)
3 lg, bananas
t c. margarine
t gal, vanilla ice cream 2 c. powdered sugar
1 c, nuts
1 t, vanilla
1 c. chocolate chips
1 lg, Cool Whip
Crumb Crust:
3 c, graham cracker crumbs
6 T, sugar
2/3 c, margarine melted
Cover an 11x15 pan with crumb mixture (save 1 c.
for top). Cover with layer of bananas sliced
lengthwise, Slice ice cream and layer over
bananas. Cover with nuts, Freeze
Cook chocolate chips, margarine, milk and sugar
until sugar dissolves and thickens. Add vanilla
and cool slightly, Pour over ice cream, Freeze
again, Spread with Cool Whip over top and sprinkle
with remaining crumbs, Keep in freezer. This will
keep for weeks in the freezer.
DELICIOUS DUMP CAKE - The Puros

----

Grease 9x13 pan. Dump in 1 can (1 lb. 5 oz.)
crushed pineapple with juice. 1 can cherry pie
filling, S:prinkle on 1 pkg, yellow or white cake
mix, Cut 1t sticks margarine in squares and place
evenly on top. Sprinkle 1 c, chopped nuts on top,
Bake at .J2.QO for 1 hour to 1 hour & 10 min,
Top with cool whip.

-90-

~ SLICES - Schreck/Trakas Family

2 c. flour

2 T, flour

t. salt
2/3 c. lard
2 egg yolks
t c, >~&ter
6-8 apples sliced
2 T. .lemon juice

1
1
1
2

t

c.
t.
c.
T,
t t,
2 T.

MOCHA TORTE - Mrs, Marilyn Olson
Graham Cracker Crust:

sugar
cinnamon
powdered sugar
butter
vanilla
milk

2 c. graham cracker crumbs
c. sugar
c. melted butter
Mix until crust holds together. Preas into lightly
buttered pan. (1Jx9x2)

t
t

1t qt.

coffee ice cream
chopped nuts
chocolate fudge topping

Sift flour with salt and cut in lard. Mix egg yolks,
lemon juice and water. Sprinkle over flour mixture.
Blend lightly. Divide dough in half. Roll first
half to fit 9x13 pan. Combine sugar, flour, cinnamon
over apples, Roll remaining dough to fit top and
seal edges. Cut in vents. Bake at 4ooo for 40 min.
Remove from oven and frost immediately with milk,
vanilla, butter and powdered sugar.

1t

Fill pan with
q_t. coffee ice cream, slightly
softened (about 3/4 in. high). Smooth with spoon
or knife. Cover and place in freezer overnight,
Frost with cold fudge and sprinkle with nuts,
Cover and keep frozen until ready to serve.
Should be served hard. (Very refreshing, ssp,
when it 1 s hot outside.)

CHOCOLATE ECLAIR CAKE - The Riehles, Deeters and
Carlsons (Eric & Dawn)

CHOCOLATE ~ - The Warrens
Mix together:
2 c. flour
2 c. sugar
2 eggs
t t. vanilla
t c. sour milk
1 t. baking soda

Line buttered 13x9x2 pan with whole graham crackers,
Mix 2 small pkg. of vanilla instant pudding with
3 c. milk, Fold in 8 oz. of Cool Whip, Put t of
mixture on top of graham crackers. Put another
layer of crackers. Put on the rest of pudding
mixture. Then top with final layer of crackers.
For frosting, melt 2 squares of unsweetened
baking chocolate with 3 T. of butter. Add 2 cups
of powdered sugar, 4 T. of milk, 1 t, of Karo
syrup and 1 t, of vanilla, Refrigerate overnight
or at least for several hours.
Alternate frostings: Container of fudge chocolate
frosting or
c. powdered sugar, 3 T. cocoa,
t c, butter (melted), 1 t, vanilla, 3 T. hot water,
Mix dry ingred. , then rest of ingred. Pour over
top layer of crackers.

Bring to a boil:
2 sticks margarine
1 c. water
4 T. cocoa
Add to 1st mixture. Pour into greased & floured
10x15 jelly roll pan. Bake 20 min. at 4oo0 ,
Frosting:
Bring to a boil, 1 stick margarine, 4 T. cocoa &
1/3 c. milk. Then add 1 box powdered sugar & 1 t.
vanilla. Mix quickly. Frost cake while hot.

1t

-91-

II

-92-

DEVIL' S !2QJ2 Q!!!! - Schreck/Trakas Family
t c. cocoa
t c. hot coffee
2 t, soda
Mix above and let stand until your cake is mixed.
1 3/4 c. sugar
3/4 c. butter or oleo
2t c, flour
2 eggs
3/4 c, buttermilk
1 t, vanilla
Mix cake with electric mixer and than add chocolate,
Stir until mixed well. Bake at 122° for 20-25 min,
QUICK CHEESE Q!!!! - George/Rosinski Family
2 cans Pillsbury Crescent Rolls
Filling: 1 8 oz. Philly Cream Cheese
3/4 c. sugar
1 egg yolk
1 t. vanilla
1-egg w!nte
Spread ons Whole can of rolls on cookie sheet,
Seal holes in dough with fingers. Stretch dough
out a little but not to edge of pan. Beat together
all ingred. for filling. Spread on first layer.
Top with second layer or rolls from second can,
Top layer should not be a solid cover, Arrange
so some of the cheese filling shows, Edges from
bottom layer and top layer shculd meet and be
pinched together, Beat egg White and brush on
top layer, Sprinkle with powdered sugar When
cool,
CHESS CAKE - The Pfenninger Family
-1 box butter cake mix 1 c. finely chopped pecans
1 egg

1 stick margarine melted
& spread into a greased
jelly roll pan (17! x 11!).
2nd Step:
8 oz. cream cheese
3 eggs
1 box powered sugar 1 t, vanilla
Mix in mixer, pour over first step mixture, Bake
one hour at 3000,

Mix together with hands

-93-

CHOCOLATE ~ CAKE - The Muellers
Mix together 2 cups sugar & 2 cups flour, In a
sauce pan, melt 1 stick margarine, t c. oil,
4 T, cocoa and 1 c, water, Bring this to a boil,
Then pour over flour & sugar. Mix well, Then add
t c, buttermilk, 2 eggs, 1 t. baking soda & t t.
salt, Put into greased 17~11t sheet pan and
Be.ke at 400° for 15 min.
Begin topping right away, 1 stick margarine, 4 T,
cocoa and 6 T, milk. Mix & bring to a boil, Remove
from heat & add 1 lb, box of powdered sugar and
t t. vanilla, Put on cake as soon as it is out of'
the oven.
CARROT CAKE WITH CREAM CHEESE FROSTING - The Macks
2 c, grated carrots
2 c. flour
1 t, salt
!Jt oz. crushed pineapple drained
1 t, cinnamon
t c. nuts (walnuts chopped)
2 t, baking powder
1t c. oil
t t, baking soda 2 c, sugar
4 eggs
Sift flour, baking powder & soda, salt and
cinnamon. Blend in sugar, oil & eggs, Mix well,
fold carrots, pineapple & nuts into mix. Pour
into greased & floured bundt pan. Bake at 122°
for 1 hour,
Frosting: 8 oz. cream cheese
2 c, powdered sugar
2 t. vanilla
t c, butter
Mix well, Frost on cool cake.
~

BRISPIES - The Seef'elds
1 c, butter or marg.
1t c, sifted flour
1 c, sugar
1! t. lemon extract
1 egg
Med, bowl - electric mixer - med. speed
Cream butter with sugar. Add egg & lemon ext. until
light & fluffy, At low speed, add flour until
smooth, Drop batter by level spoons 2 in, apart
on ungreased cookie sheet, Should be golden brown
around edges, Let cool 2 min, remove from sheet,

-94-

~~

CHERRY DELIGHT - The Schumachers (Caleb)
16-20 graham cracker squares crushed
5 T. butter or margarine
i c. \/hite sugar
Save some of crumb mixture to sprinkle on top.
0
Mix & press out in 8x8 pan. Bake at :!iQ about 8
minutes. Cool.

3 c. \/hipped cream or cool \/hip

4 o, miniature marshmallows

8 T. powdered sugar
Mix & spread half of this over the crumbs. Spread
2 reg, or 1 lg. can of cherry pie filling on top
of \/hipped cream mixture. Put on remaining \/hip
cream & top with leftover graham cracker crumbs.
You may put finely chopped walnuts on top if
desired, Chill overnight & keep refrigerate~

LEK>N
--

POUND CAKE - Mrs. Loveland

1 Betty Crocker Lemon Velvet Cake Mix
1 pltg. lemon instant pudding

Mix above with 3/4 c. water
Add 4 eggs, one at a time and 2/3 c, oil, Mix
well and pour into a lightly greased tube pan.
(If using aluminum or pyrex bake at ~0 ) Bake
at ~ for 50 min. Remove from pan \/bile hot and
pour this over hot cake, 1! c, powdered sugar mixed
with 1t c. water & the juice of 1 lemon or 1 T,
lemon juice. Pour slowly so that the juice can soak
into the cake. Allow to cool before serving.
PINEAPPLE

~

- The Rauscha
2 t, baking soda
20 oz. can chunk pineapple
and juice

2 c. flour

2 c, sugar
2 eggs

PINEAPPLE PUDDING CAKE - The Hess Family

2 c, sugar
2 eggs beaten
2 T. soda (yes 2 T,)
2 Co sifted flour
t t. vanilla
t c. chopped nuts
1 can (20 oz.) crushed pineapple

Thoroughly combine ingred, Pour into greased
and floured pan. Bake 30 min, at :!iflo (~0 for
glass pan) 9x13.
Topping:
1 pkg, 8 oz. cream cheese
stick margarine
c, nuts
1 3/4 c. powdered sugar
1 T, vanilla
Mix & put on cake while warm.

t

!lli1! KRISPIE

TREATS - The Davis Family {Mike, Mark,
12 oz. oboe, chips 1t c. peanut butter Karl, Dawn)
1 c. sugar
creamy
1 c. Karo syrup
7 c. Krispies

Melt sugar & Karo to boil. Add peanut butter &
Krispies, Press into buttered pan. Melt chips &
spread on top. Variations: t choc, chips t butterscotch chips; add chopped peanuts sprinkle
coconut on top.
- 9 5-

Mix all above ingred, for 2 min. Pour in 11x9 pan
greased and bake 4o min. at :Ji2.0 •
To~ing: Boil for 2 min.
2/3 c. canned milk
t lb, butter
t c. sugar
Add 1 can or 1 c. coconut and pour over warm cake
which is still in pan. Serve warm or cold,

--

LEMON LUSH - The Perrine
Crust:
stick margarine
t o, crushed walnuts
1t c. flour

1t

Cream oleo and flour, Add nuts. Press into 9x13,
Bake at J22° for 15 min. Cool
Mix: 1 8 oz. pkg. cream cheese with 1 o, powdered
sugar and fold in 1 c. cool whip, Spread over
cooled crust.
Mix; 2 4t oz. pkg. of lemon instant pudding with
3 c. milk, Beat until thick and spread over the
layers. Top with cool 'Whip and refrigerate

-96-

OATMEAL

.!:!!!!

PUDDLE CAKE

SQUARES - The Browns

1 3/4 c, oatmeal
1 t, bsking soda
1t c. flour
t t. salt
1 c. brown sugar
3/4 c. butter
Mix all dry ingred, Work in butter, press half
in pan. Add filling. Put rest on top. Press down
slightly,
Filling:
3/4 c. dates cut up
1 c, sugar
1 c. water
Boil until thick, add 3/4 c, nuts

Q!!!Q ICE

~

- The Flecks

3 egg yolks beaten
Stir in: 1 14 oz. can sweetened condensed milk
2 T, water
4 t. vanilla
Fold in: 1 e. coarsely crushed oreos
1 pt. whipping cream whipped

T.
t,
T,
c.

salad oil
vanilla
vinegar
cold water

Combine dry ingred, & sift into an ungreased

8x8x2 pan. Then make a puddle in the middle

by

adding the oil, vinegar & vanilla, Pour the cold
water over top & stir the guddle until smooth,
Bake for 35-40 min, at .J2.Q •
Frosting:

t

c. margarine
3 oz. cream cheese
1t e, powdered sugar
Beat until smooth, add t t, vanilla.

•
•
I

HAWAIIAN DELIGHT ~ - The Dericksons
2
2
2
1

e. flour
c. sugar
eggs
t. vanilla

1 t. soda
t. salt
1 lg. can pineapple crushed
do not drain

t

Mix dry ingred, Add all other ingred. Pour into
greased and floured 9x13 pan, Bake at ;!22.0 3o-4o min,

In saucepan, bring to boil: 1 stick margarine, 1 em,
can evaporated milk, 1 c. sugar, Stir and boil 5 min,
Remove from heat and add 1 c, coconut and t to 1 c,
chopped nuts, Pour over cake as soon as it comes
from the oven,
DELUXE STRAWBERRY SHORTCAKE - Mrs, Marilyn Olson
3/4 e. sugar
3 T. butter or marg.
3 egg yolks save whites
pinch or salt

Pour into foil lined 9x5 loaf pan or other 2 qt.
container. Cover. Freeze 6 hours or until firm.

-97-

6
1
1
1

1 e. brown sugar
1 t, baking soda

~

FASHIONED SHORTCAKE - The Pratts
2 c, flour
1t c, sugar
2/3 e, milk
t c. butter
2 t. baking powder
dash of salt
1 t. vanilla or lemon
2 eggs
Mix all ingred, well & pour into greased 9x13 pan.
Bake until toothpick inserted in middle of cake
comes out olean. ;!22.° Cake will be coarse. Serve
with strawberries & whipped cream,

- Fenn Family

1t c. flour
3 T, cocoa
t t. salt

-

t c, milk
1 t, vanilla
1t c, flour

2 t. baking powder
heaping
Mix in order listed above. Pour into a well greased
pan (just butter, no flour). Beat the 3 egg whites
until stiff and 3/4 c, sugar (additional to amount
listed above), Spread over the top of the batter and
bake for 30 min. at ~0 • When cooled, spread 1 lg,
box of frozen or fresh strawberries on the cake.
When ready to serve, spread 1 pt. whipped cream on
top,
-98-

MARSHMALLOW CHERRY DESSERT - Mrs. Marilyn Olson
30 marshmallows or 3t c, mini marshmallows
t c. milk
Put those 2 ingred, in a heavy saucepan over low
heat until marshmallows, melt. Stir constantly.
Let cool to room temperature, Fold in 1 pt. whipped
cream, Put 1 c. graham cracker crumbs in a 9x13
pan. Pour half of the marshmallow mixture over the
crumbs, then spread a can of cherry pie mix on that,
then the rest of the marshmallow mixture. Sprinkle
some graham cracker crumbs over the top. Let stand
in refrigerater overnight or for several hours.
PISTACHIO TORTE - The Cooper Family (Shannon & Jason)
1 stick oleo
t c. crushed nuts
1 c. flour
Mix, press into pan, bake 15 min, at j22°. Cool
completely. Use 9x13 pan.
Mix or blend, 8 oz. cream cheese, 1 c, powdered
sugar, t of a lg. bowl of cool whip. Spread on
1st mixture. Cool 20 min, in refrigerater,
Next, mix 3 sm. boxes of pistachio pudding with
3 c. milk. Spread in pan. Top with cool whip,
sprinkle with nuts, Refrigerate and serve.
FUNNEL CAKE - The Nelson Family
2 eggs1 t, baking powder
t t, salt
1t c. milk
2 c. flour
Mix well. Heat oil in skillet or deep fryer,
Hold funnel over the oil and move it in a
oircle and then a crisscross as you pour the
batter through the funnel into the hot oil.
After they turn light golden brown, drain on
paper towels and sprinkle with powdered sugar.

NAPOLEON - Mrs. Marilyn Olson
2 sm. boxes Fr. vanilla instant pudding
3 c. milk
graham crackers enough for 3 layers
1 8 oz. container of Cool Whip
Frosting:
2 sq. unsweetened baking chocolate
3 T. butter or marg.
2 c. powdered sugar
1 t. karo syrup light
1 t. vanilla
4 T. milk
Mix pudding with 3 c. milk, Blend with cool whip,
Butter a 9x13 pan. Layer grahams in bottom of pan,
Spread t of pudding mix on grahams. Put on another
layer of graham crackers. Spread other half of
pudding mix on top. Put on a third layer of
crackers.
Melt chocolate, add butter, Take off heat. Add
powdered sugar. Stir. Add Karo Syrup, milk and
vanilla. Drizzle or spread frosting over top
layer of crackers. Refrigerate for 12 hours.

!Q!1!!

~

DESSERT - The Chlebos Family
1st layer: 1 c. flour and t c. butter
2nd layer: 1 8 oz. pkg, cream cheese, 1 c. powdered
sugar and container of Cool Whip
3rd layer: 2-3&3/4 pkgs. instant pudding any flavor
2t c. cold milk
4th layer: 1 9 oz. container Cool Whip, t c,
chopped nuts.
Mix crust like pie crust. Bake for 10 min. at j22°,
Cool. Cream together cream cheese, powdered sugar,
then add cool 'Whip. Pour mixture over crust, Make
pudding and spread over 2nd layer, Put cool 'Whip
and nuts over pudding. Refrigerate or can be frozen,
to be used later, Refrigerate at least overnight,

-99-100-

STRAWBERRY !!!Q!!:

!Q!!!! -

Grandma Leasure
BUTTER CAKE - Grandma Leasure
-GOOEY
1 box yellow (pudding in the mix) cake mix

2 3 oz. pkg. strawberry jello
2 c. boiling water
2 1 lb, pkg, frozen strawberries
1 T, lemon juice

1 stick of butter, softened
1 egg slightly beaten
1 8 oz. cream cheese softened

t

o. sugar
1/8 t. salt

2 eggs

Dissolve jello in boiling water, Add strawberries
and stir until tbey are well blended. Let stand
until partly set. Fold in 2 c. cream, whipped.
Fold in broken pieces of 1 angel food cake. Put
in 9x13 pan. Refrigerate overnight. Serve with
whipped cream and whole strawberries, Can also
be made with raspberry jello and frozen raspberries,

ABELSKIVER - The Rozell Family

4 eggs
4 c. flour

2 t. sugar
1 t. salt

2 t. baking powder
2 t. baking soda

3 c. buttermilk

Beat egg whites until stiff and set aside, Then
beat tbe 4 egg yolks, add buttermilk and dry
ingred. Last, fold in egg whites. Then fry in
Abelskiver pan. Have pan hot witb a little oil
in each section of pan. Fry till it puffs up,
then turn and fry other aide, To teat if done,
poke wire into Abelskiver. If wire comes out
wet, they must bake longer,
PEANUT BUTTER

~

- The Trimble Family

t

lb. Peanut Butter creamy or chunky
c. whipping cream whipped
1 gal, vanilla ice cream
1 graham cracker crust plain or chocolate

2t

Whip cream, uae softened ice cream,
butter in with ice cream, then fold
cream, Pour in graham cracker crust
overnight. Top with chocolate syrup
and whip cream.

-101-

Mix peanut

in whipped

•
•

1 t. vanilla
1 1 lb, box powdered sugar
1 can cherry pie filling
pecan pieces - optional
whipped cream.

Lightly grease a 9x13 pan, Blend cake mix, butter
and slightly beaten egg like pie dough, Press into
pan, Beat together, cream cheese, 2 eggs, vanilla
and powdered sugar for 3-5 min, with electric
mixer, Pour onto crust and top with spoonfuls
of cherry pie filling. Pecan pieces can be added,
Bake at J22° for 55-65 min, or until center looks
almost as done as outer edges, Top with whipped
cream when serving,
~ PUDDING The Ingram Family

1 large egg
3/4 c. sugar
2 T, flour
1t t. baking powder
1/8 t, salt
t c. chopped nuts (walnuts or pecans)
t c, chopped, peeled apple
1 t, vanilla
Beat egg and sugar until light and creamy, Add
sifted dry ingred. Fold in chopped apples, nuts
and vanilla, Pour into a well greased 9 inch pie
pan and bake at :l2f!' for 30 minutes, Serve with
whipped cream or ice cream,

& freeze

or hot fudge

-102-

Yellow Orange Cake-Koenig Famil¥
1 stick butter/marg.
1 yellow cake mix dry

4 eggs
1 can (11 oz.) mand.
orange juice also

Mix above ingredients and bake 350° 35-40 min.
Cool. Mix 1 small instant vanilla pudding, 20
oz. can crushed pineapple-juice also. Fold
in 8 oz. cool whip. Frost cake. Can be made
in just a few minutes and it is so good.
Chocolate Chip Date Torte-DeMarco Family
1 c. dated chopped
1 t. baking soda

1 1/4 c. boiling water

Pour water over dates

&

soda and cool.

1/2 c. margarine
1 c. sugar
2 eggs

1/4 t. salt
3/4 t. b.s.
1 1/2 c. flour

Cream margarine and sugar. Beat in 2 eggs.
Add cooled dates, sift dry ingredients. Add
to first mixture, beat well. Put batter in
a greased 9xl2 cake pan. Mix in a small bowl
1 cup chocolate chips, 1/2 cup white sugar,
1/2 c. nutmeats. Sprinkle on top of cake.
Bake 3500 oven 25-30 min.

PUMPKIN DESSERT - The Paasch Family
Cruet:
1t c. graham crackers crushed
1/3 Co sugar
t c. butter melted
Beat together:
8 oz. cream cheese, t c, sugar, 2 eggs
Pat cracker mixture in 9x13 ~· Pour cheese
mixture over top. Bake at j22° for 20 min,
Cool
Mix 1 envelope gelatin in t c. cold water,
Set aside. Beat together:
3 egg yolks
1 t. cinnamon
1/3 c. sugar
1 dash ginger
t c. milk
1 sm. can pumpkin
t t. salt
Cook over medium heat until custard. Add gelatin
mixture and set aside to cool, When cool, beat
3 egg whites with t c. powdered sugar, Fold into
custard. Pour over cooled crust, Top with layer
of Cool Whip and refrigerate for several hours
or overnight,
OATMEAL ~ - Mrs, Sharon Blackman
Pour 1ic. boiling water over 1 c. quick oats;
let stand 20 min. Cream together t c, shortening,
1 c, sugar, 1 c. brown sugar, Add 2 eggs,
1 t. cinnamon, t t. salt, 1 t. nutmeg and 1 t.
vanilla. Mix. Add oat mixture, 1t c. sifted flour,
1 t. baking soda, and 1 t. baking powder, Bake
at J2£0 for 30-35 min. Mix and pour icing over
cake as soon as it's done,
Icing:
6 T, melted butter
1 c, nuts
2/3 c, brown sugar
t c. cream or canned
1 c. coconut
milk
1 t, vanilla
Put under broiler for 2 min. or until brown,

-103-

-104-

MINIATURE

~ ~

t

c. water
1/8 t. salt
t c. margarine

- The Trimble Family

t

2

c. & 2 T. flour
large eggs at room temp.

Preheat oven to 400~. Spray baking sheet 'IIi th
Pam. In saucepan brJ.ng t c. water and salt to
boil, stir in margarine. Add flour all at once
and stir vigorously until mixture forms a ball
and leaves the sides of pan. Remove from heat and
let stand 5 min. Add eggs, one at a time, stirring
vigorously after each addition until dough is
smooth and satiny. Drop by teaspoonfuls onto
baking sheet, forming 24 mounds, Bake 20 min. or
until golden brown, Turn off oven. With toothpick,
pierce sides of puffs several times. Return to
oven and let stand 10 min, Remove to 'Wire rack
to cool. To assemble, slice off tops, fill with
favorite pudding, cool whip, or whipped cream.
Sift powdered sugar on top.
~RHUBARB

DESSERT- Mrs. Peg Faber

Crust:
2 c. flour
10 T, powdered sugar
1 c, butter
Mix like pie crust and pat into 9x13 pan. Bake
0
1 0 min. at :riQ ,
Topping:
3c. sugar
t c, flour
1t t, salt
Mix together then add 4 eggs beaten, 4 c. diced
rhubarb, Mix and place on top of crust. Bake
35 min. at :riQ0 • Serve 'IIith ice cream or Cool
Whip,

FRENCH COBBLER - The Pratt Family

1t lb,

3/4 c. sugar

apples peeled
and diced
1 t, vanilla
c. water

2 T. flour

t

t. cinnamon
t. salt
1 T. butter

t

t

Combine dry ingred., add fruit, vanilla and water.
Put in greased 9x9 pan. Dot 'With butter, Let

stand.

t

t
t

t

c. flour
c, sugar
·
t. baking powder

Beat until smooth, drop in 9 parts on top of
fruit. Bake at Ja2° for 40 min.
FILLED CUPCAKES - The Wolfe Family
1 box chocolate cake; prepare according to box

Filling:
1 8 oz. cream cheese
1/3 c. sugar
1 t, vanilla

1 egg

Beat until smooth and add 1 c. chocolate chips.
Drop by rounded t. in bottom of cupcake papers.
Fill 'With batter, Bake at :riQ0 for 15-20 min.
FROZEN BANANAS - The McMillin Family

5 bananas

10 meat skewers

Peel bananas, cut in half, stick meat skewer
in each half. Wrap in wax paper and freeze.
Bananas can be dipped in chocolate first for
something different,

-106-105-

t. salt

2 T. soft butter
1 egg, slightly beaten

---

-

ICE CREAM AND PUDDING CAKE - The Nowdomsld Family

PAVIJJVA - Mrs. Skursld

60 Ritz crackers
2 sticks margarine
2 sm. boxes French vanilla pudding
2 sm. or 1 lg, Heath candy bare
Cool Whip or 1 pkg, Dream Whip
2 pt. vanilla ice cream

This is a light, fluffy dessert from Australia,
which is perfect for those special occasions.
It takes awhile to prepare, so be sure to make
ahead of time.

Crush Ritz crackers and mix with melted margarine
to form bottom cruet, Make the 2 boxes of pudding
with only 3 c. milk. Soften the ice cream and
blend together with pudding. Pour over crumbs,
Cover pudding with Cool Whip. Break candy bars
into pieces before putting in blender, Sprinkle
over top. ·Refrigerate to harden.
MISS

~ ~

- The Hawke Family

t

1 yellow cake mix

2 cans mandarin oranges

c. oil

2-3 eggs, depending

on mix
Blend cake mix, eggs, oil and oranges with juioe
from only 1 can of oranges, Bake at .32.Q0 for
25-30 min.
Topping:
1 pkg. vanilla instant pudding
1 1 lb, 4 oz. can crushed pineapple with juice
8 oz. Cool Whip
t c. powdered sugar
Blend pudding mix and juice from pineapple. Mix
in powdered sugar, Add Cool Whip and pineapple.
Spread on cool cake and refrigerate,

!!!!.!! ~-

The Tindalls (Corey & Colleen)

Slice 6-8 apples into the bottom of a greased
pan, 8x8.
Mix in bowl: 1 c. flour
1 t, baking powder
1t c. sugar
1 unbeaten egg
Sprinkle mixture over apples. Pour 1/3 c. melted
butter over top. Sprinkle top with cinnamon,
Bake at J12° for 30-4o min.

-107-

Beat the whites of 4 large eggs with a pinch
of salt for 5-6 min, while gradually adding 1 c.
sugar, 1 t. vinegar and t t. vanilla. Beat until
stiff. Sift in 1 T. cornstarch and fold in lightly,
Wet a 10-12 in. oven proof plate with cold water,
then heap the mixture onto the damp surface, Mold
it into a high, flat pie shape. For electric oven
preheat to 4000 then reduce to 2500 and bake
undisturbed for 1t hours, no longer. For gas oven,
bake for 10 min, at 4oo0, then reduce to 250° and
bake for an hour.
Toppings: After cooled, top with whipped oream
and garnish with fresh fruit such as sliced
strawberries, crushed pineapple or bsnenes,
shaved chocolate or crushed mint candy.
~

CHEESE

~

- The Donny DeVries Family

2 lb. tart cooking apples
c. shredded cheddar cheese
c. unsifted flour
3/4 t. cinnamon
t c. butter

t
t

i

c, orange juice
3/4 c, sugar
t c, quick cook oats
3/4 t. nutmeg

Preheat oven to J12°. Peel and slice apples to
get 6 cups. Place apples in 2 qt. baking dish.
Pour orange juice over apples, sprinkle with
cheese, In med. bowl, combine sugar, flour, oats,
nutmeg, and cinnamon, With pastry blender or 2
knives, cut in butter until mixture resembles
coaree crumbs. Sprinkle over apples and cheese,
Bake 4o-50 min, or until apples are tender and
top lightly brown. Serve warm,

-108-

CHOCOLATE WALDORF CAKE - The Schricker Family
1 c. sugar
4 T. Nestle's Cocoa
1 c • mayonai se

2 c. flour
2 t. baking soda
1 c. cold water

Blend all ingredients for cake and pour into pan.
Topping:
1/2 c. brown sugar, 1 c. chocolate chips, nuts, if
desired.
Add topping mixture on top of batter. Bake at 350°
for 40-45 minutes.
CHOCOLATE ZUCCHINI CAKE - The Pierce Family
1 3/4 c. sugar
1/2 c. margarine
1/2 c. oil
Cream together well and add:
2 beaten eggs
1 t. vanilla
1/2 c. sour or buttermilk
Beat well and add:
4 T. cocoa
1/2 t. baking powder
2 1/2 c. flour
1 t • baking soda
1 t. salt
1/2 t. cinnamon
Beat well then add 2 c. grated or finely diced
zucchini; pour into a 9x13" pan, oiled. Sprinkle
1/2 c. chocolate chips and 1/2 c. nuts on top.
Bake at 350° for 45 minutes.
BLACK FOREST CAKE - The Carlson Family, Eric and Dawn
1 pkg. dark chocolate cake mix - prepare as directed
and bake in 2 round cake pans, cool.
1 can cherry pie filling Cool Whip
Put 2/3 can cherry pie filling in between layers.
Put rest of cherries in a circle in center of top
layer. Frost the cake with Cool Whip (except
center of cherries.) For a nice finish, drizzle
chocolate syrup on the Cool Whip.

Pumpkin Roll-Greving Family
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/2 t. salt
1 c. chopped nuts

j eggs

1 c. sugar
2/3 c. pumpkin
1 T. lemon Juice
3/4 c. flour
1 T. b.p.

Beat eggs at high speed for 5 min. Gradually
beat in sugar, stir in pumpkin and lemon juice.
Mix dry ingredients. Fold into pumpkin mixture.
Spread in greased and floured jellyroll pan.
Top with nuts. Bake 15 min. Let cool 10 min.
Turn cake on towel sprinkled with ice water
and powdered sugar, nut side up. Roll up and
cool. Spread with filling and reroll.
Filling:
1 c. powd. sugar
1 8 oz. cr. cheese

4T. butter
1/2 t. vanilla

Beat until smooth.
will make 3 rolls.

One No. 303 can of pumpkin
This also freezes well.

Rhubarb Pie-Reiche Family
3 T. flour
1 T. butter
1/2 t. nutmeg

1 c. sugar
J T. flour
2 eggs beaten smooth

Pour over 3 cups rhubarb in 9 inch pastry.
Bake at 450° for 10 min. Turn heat down to
3500 and bake for JO minutes more.

-llO-

-109-

CHOCOLATE ECLAIR CAKE - The Connolly Family
Kim, Jennifer, Kevin

PUMPKIN CAKE WITH CREAM CHEESE FROSTING - The
Pasko/Genduso Family

1
2
1
1

Beat:
4 eggs
2 c. pumpkin
2 c. sugar
1 c. oil
Add:
2 c. flour
2 t. baking powder
1/2 t. salt
1 t. baking soda
2 t. cinnamon
Pour into greased, large jelly roll pan. Bake for
25 minutes. at 350°.
Cream Cheese Frosting:
J/4 stick butter
3 oz. cream cheese
2 1/2 c. powdered sugar 1 t. milk
1 t. vanilla
Melt butter and cheese. Mix with other ingredients.
Beat until smooth. Frost cooled cake.

box whole graham crackers
3 1/2 oz. Jello Instant French Vanilla Pudding
9 oz. Cool Whip
can chocolate frosting

Butter a 9x13" pan. Line pan with graham crackers
(break into squares). Mix pudding according to
directions for a pie, then mix in Cool Whip. Pour
1/2 pudding mixture over graham crackers. Then add
another layer of graham cracker squares. Pour
remaining pudding over, add another layer of graham
cracker squares. Then frost with ready to use
chocolate frosting. Refrigerate at least 24 hours.
CHOCOLATE DELIGHT - The Wagner Family
1 c. flour
1/2 c. oleo, melted
1/2 c. nuts
2 t. sugar
Mix together as you would for a pie crust - press
into a 9x13" pan - bake 15 minutes at 350°.
Second Layer:
1 9 oz. Cool Whip
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
Beat together, then spread over cooled crust.
Third Layer:
2 reg. pkg. instant pudding
2 1/2 c. milk
Beat together until thick - pour over second layer.
Cover with Cool Whip and chopped nuts.

CHOCOLATE TORTE - The Hollander Family
6 graham crackers, crushed into crumbs
1/2 lb. butter
2 c. powdered sugar
3 sq. semi-sweet chocolate
3 eggs, separated
1/2 c. chopped nuts
Sprinkle half the graham cracker crumbs into an 8"
or 9 11 square pan. Cream butter and sugar until
smooth. Melt chocolate and add to butter mixture.
Add egg yolk one at a time, beating well with each
addition. Beat egg whites until stiff and fold into
chocolate mixture. Add nuts and pour into pan.
Sprinkle top with remaining cracker crumbs and
refrigerate overnight. Cut into squares and serve.

-lll-

-112-

JOHNNY APPLESEIID DESSERT - The Kim Gehring
1 stick margarine

8 medium apples

1
1
1
2
1

1 c. sugar

c.
c.
c.
t.
c.

water
flour
milk
cinnamon
sugar

Famil~

3 t. baking powder
1/2 t. salt
1 egg

Melt margarine in 9x13" pan. Peel and core and
slice apples. Cook until almost tender in water
and 1 c. sugar. Pour apple mixture over margarine
and distribute evenly. Sprinkle with cinnamon.
Mix the remaining ingredients well, about 3 min.
at high speed with electric mixer. Batter will be
thin. Pour over apples. Serve warm or cold.

1111

PRFtl'ZEL JmlSERT - The Sanew Family
2 c. crushed pretzels
3 T. sugar

3/4 c. margarine, melted

Mix together and press into 9x13" pan.
for 8 minutes.
Mix together:
1 8 oz. cream cheese
1 c. sugar

Bake at 400°

Fold 2 c. whipped cream (Cool Whip) in with cheese.
Spread over cooled pretzel mixture. Prepare one
6 oz. pkg. strawberry jello with 2 c. boiling
water. Add 2 10 oz. pkgs. of frozen strawberries.
Chill until syrupy. Pour over cheese layer and
refrigerate.

RASPBERRY PIE - Mrs. Marilyn Erbentraut

1 9" baked or graham cracker curst
4 1/2 - 5 c. fresh raspberries
1 c. sugar
3 T. cornstarch
1/2 c. water
1 3 oz. cream cheese, softened
Fix pie shell. Mash enough berries to measure 1 c.
Stir together sugar and cornstarch. Gradually stir
in water and crushed berries. Cook over medium heat,
stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute. Cool.
Beat cream cheese until smooth; spread on bottom
of pie shell. Fill shell with remaining berries;
pour cooked berry mixture over top. Chill at
least 3 hours or until set.

CHERRY TORTE - The Peterson Family, Deann, Lesley
and Brad

1 can cherries in juice. Thicken cherry juice
with cornstarch and vanilla.
1 c. oleo
1 t. soda
1 3/4 c. flour
1 c. brown sugar
1 1/2 c. oatmeal
1 1/2 t. salt
Cut up oleo, soda, flour, sugar, oatmeal and salt.
Put half of that on bottom of pan, then put cherries
and thickened juice in the middle, then the other
half on top. Bake at 350° for 40 minutes.

-ll3-ll4-

APPLE CAKE - The Kessler Family

APPLE BETTY - The Howe Family

4 c. apples, peeled and sliced
2 t. vanilla
1 1/2 c. sugar
2 c. flour
1/2 c. oil
2 eggs, well beaten
1 t. baking soda
1 t. cinnamon
1 t. salt

4-6 c. sliced apples
1/2 c. sugar
1 stick margarine

Mix
and
and
and

apples and sugar in large bowl. Add oil, eggs,
vanilla. Sift together flour, soda, cinnamon
salt. Add to batter and mix. Pour in greased
floured 9x13" pan. Bake 1 hour at 350°.

APPLE DUMPLINGS - The Kondracsek
Make pie crust, roll and cut into 6 inch squares·.
Peel and core apples. Place one apple in center of
each square of pie crust. Fill cored apple with
cinnamon sugar, top with pat of butter. Fold
crust over apple. Chill apples in crust.
Syrup:
1/4 t. salt
2 c. sugar
1 t. cinnamon
2 c. water
Combine ingredients and bring to boil. Pour hot
syrup over chilled apples. Bake in 450° oven for
10 minutes, reduce temperature to 325° and bake 50
minutes longer. Makes 12 dumplings. Serve with
whipped cream.

Put apples in dish (round casserole baking dish).
Top with above mixture and sprinkle with cinnamon.
Bake at 350° for one hour, uncovered.
APPLE DUMPLINGS - Mrs. Marilyn Pohl
1 1/2 c. flour, then sift
1/2 t. salt
1/2 c. shortening
4 1/2 T. water
6 medium size tart apples
Roll out dough in large rectangular shape.

Cut into

6 squares. Peel and core apples, then cut in half.

Place 2 apple halves on each square. Add 1 T.
sugar, a sprinkle of cinnamon and a dot of butter
to each aPPle. Fold up squares around each apple.
Place in a 9x13" pan. Make following syrup mixture
and pour around the dumplings: 1 1/2 c. water,
3/4 c. sugar, 6 T. butter. Heat until butter melts.
Pour around dumplings. Bake 400-425° for 35-45
minutes. Serve plain, with cream or ice cream and
enjoy.

PUMPKIN PIE - The Frie Family
1 1/2 c. steamed and strained pumpkin
2/3 c. brown sugar
1 t. cinnamon
1/2 t. ginger, salt
2 eggs
1 1/2 c. milk
1/2 c. cream
Mix ingredients in order given. Bake in one crust
at 4250 for 15 minutes then reduce to 3500 for
45 minutes.
-ll6-

-115-

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

PINEAPPLE ICE BOX CAKE - The Terry Gehring Family

APPLE CRISP - The Chlebos Family

1/2 lb. vanilla wafers or
1/2 c. butter
1 1/2 c. powdered sugar
1 pint whipping cream

12 c. sliced, cored and peeled apples
1 t. salt
2/3 c. sugar
2 t. cinnamon
4 T. melted butter
1 c. flour
1 1/2 c. sugar
2/3 c. margarine

graham crackers, crushed
1/2 c. butter !or waters
2 eggs
1 sm. can crushed pineapple, drained

Melt 1/2 c. butter, mix with wafers. Layer on
bottom of an 8x8" dish. Cream 1/2 c. butter, add
sugar and then add eggs. Beat until smooth. Pour
over wafers. Whip cream; add pineapple and pour
over above. Refrigerate overnight.

Mix apples, 2/3 c. sugar, 2 t. cinnamon, salt and
melted butter. Place in a greased 9x13" pan.
Set aside. Combine last 3 ingredients. Cut
margarine in until crumbly. Sprinkle over apples.
Bake at 3750 for 45 minutes.

APPLE CAKE - The Pasko/GenduJ>O Family

CREAMY RICE PUDDING - The Tindall Family
Corey and Colleen

2 eggs
4 c. apples
2 t. cinnamon
2 c. sugar
1/2 c. nuts.
1/2 c. oil
Mix these ingredients together. Add:
1 t. baking soda
2 c. flour
1 t. salt
Pour in 9x13" greased pan. Sprinkle top with:
1/4 c. brown sugar
1/4 c. sugar
1/2 t. cinnamon
Bake for 30 minutes at 3500.
BANANA SPLIT DESSERT - The Karow Family
The Mack Family

4 c. milk
1 egg, well beaten
1 pkg. vanilla pudding
NOT INSTANT

1 c. Minute Rice
1/4 c. raisins
1/4 t. cinnamon
1/8 t. nutmeg

Gradually stir milk and egg into pudding mix in
saucepan. Add rice and raisins. Stir over medium
heat until mixture just comes to a boil. Pour into
serving bowl. Serve warm or cold with cinnamon and
nutmeg. For creamier pudding, place plastic wrap
on surface while cooling. Chill one hour, serves 10.
AlMOND CAKES - The Schreiber Family

1/2 c. butter or marg.
2 eggs
3/4 c. butter or marg.
softened
1 20 Oz. crushed pineapple, drained

2 c. graham cracker crumbs
2 c. sifted powdered sugar
1 t. vanilla
4 med. bananas, sliced, 3 c.
1 9 oz. Cool Whip, thawed
1/2 c. chopped pecans

Combine melted butter and graham cracker crumbs. Pat
in bottom of 9x13" pan. Beat eggs on high speed of
electric mixer until light, about 4 min. Add powdered sugar, softened butter and vanilla. Beat 5
min. Spread over crumbs. Chill 30 min. Spread
pineapple over creamed mixture. Arrange bananas
over pineapple. COlTer with whipped topping. Sprinkle
with pecans. Cover: refrigerate 6 hours or overnight.

-117-

1 t. almond extract
2 c. sifted flour
1/4 c. slivered almonds

1 c. butter
3/4 c. sugar
1 egg, separated
1/2 c. almond paste

Mix butter and sugar at medium speed. Beat in egg
yolk, almond paste, and extract until smooth. Blend
in flour at low speed. Press into ungreased 8x8x2"
pan. Beat egg white until frothy; bl!'llsh over top
ot dough. Sprinkle slivered almonds over top. Bake
at 350° for 30 minutes or until golden brown.
Cool in pan.
-ll8-

CHOCOLATE CAKE - The Poppe Family

CARROT CAKE - The McCormack Family

1/2 c. oil
1 1/2 c. + 2 T. flour
1/2 c. sugar
1 c. milk
1/4 t. soda
1 t. vanilla
1 t. salt
2 eggs
1/2 c. cocoa or 3 oz. unsweetened square melted or
3 pkg. Nestle's unsweetened Choco-Bake -be sure to
add melted last.

2
2
1
1
1

1
1

Grease and flour 9x13" pan. Sift dry ingredients
together. Add oil, milk, and vanilla. Beat 2 min.
Add eggs and beat 2 min. Mix chocolate last. Bake
at 350 for 30-35 minutes.
CHOCOLATE CHIP APPLESAUCE CAKE - Mrs. Irma Hladik
1 1/2 c. sugar
1/2 c. oil
2 eggs
2 c. flour
1/2 t. salt
t/2 t. cinnamon
2 c. applesauce
1 1/2 t. baking soda
2 T. cocoa
Topping: 2 T. sugar, 1/2 c. chopped nuts, 1 c.
chocolate chips

Mix oil and 1 1/2 c. sugar, beat in eggs. Sift
together flour, cinnamon, salt, soda and cocoa.
Alternately beat and add dry ingredients and applesauce to egg and sugar mixture. Pour into greased
and floured 9x13" pan. Sprinkle top with sugar,
nuts, and chocolate chips. Stir slightly to even
out chips. Bake at 350° for 30-45 minutes. Check
for doneness with toothpick.

c.
c.
t.
t.
t.

flour
sugar
baking soda
salt
baking powder

2
1
4
3

t. cinnamon
c. oil
eggs
c. grated carrots

Sift and mix dry ingredients. Add oil and eggs.
Mix well. Stir in carrots. Pour in greased and
floured 9x13" pan. Bake at 350° for 35 minutes.
CARROT CAKE - The Brant Family
1 c. sugar
3/4 c. salad oil
1 1/2 c. flour
1 c. grated carrots
2 eggs

1 t. baking powder
1 t. baking soda

1 t. cinnamon
1/4 t. salt
t/2 c. chopped nuts

Mix sugar and oil, then add sifted dry ingredients.
Now add carrots. Next add eggs, one at a time,
beating well. Add nuts if desired, last. Bake in
a medium size loaf pan at 375° for 55 minutes.
CHERRY CHEESE PIE - The Donny DeVries Family
1 8 oz. cream cheese, softened
1/3 c. lemon juice
1 t. vanilla
1 14 oz. sweetened condensed milk
1 21 oz. cherry pie filling, chilled
1 9" graham cracker crust
In large mixer bowl, beat cheese until fluffY.
Gradually beat in milk until smooth. Stir in lemon
juice and vanilla. Pour into prepared crust. Chill
3 hrs. or until set. Top with cherry pie filling.

-ll9-

-120-

FLAKEY STRAWBERRY DESSERT - The Pfenninger Family

RAISIN APPLE CAKE - The Nelson Family

Flakey Crust:
1 stick margarine, 1 c. flour, 1 1/2 T. sugar, dash sal·
Mix with pastry blender (or fork) and press into an
8x8" pan. Bake 15-20 min. at 350°.
Strawberry Filling:
1 c. boiling water
1 qt. strawberries
2 T. strawberry jello
1 c. sugar
2 T. butter
2 T. cornstarch
Baked shell
Pinch salt

2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1/4 t. nutmeg
2 eggs
1/2 c. honey
1/2 c. margarine
1/4 c. sugar
2 t. vanilla
1 c. raisins
1 c. walnuts
4 c. chopped or coarsely grated, peeled apples
Stir together the flour, baking soda, cinnamon, salt
and nutmeg. In a mixer bowl, beat together the
eggs, honey, margarine, sugar and vanilla. Stir the
dry ingredients into the egg mixture. Stir in the
apples and raisins. Spread in an ungreased 9x13"
pan. Sprinkle nuts on top. Bake in a 350° oven for
35-40 minutes.
LEMON SURPRISE - The Riehle Family
Crush 60 Ritz crackers and combine with 1/2 c.
powdered sugar and 1/2 c. of melted butter. Save
1/4 of the mixture. Pat 3/4 of the mixture into a
9x13" pan. Mix together 1 small can of frozen
lemonade, 1 can of sweetened condensed milk, and
12 oz. of Cool Whip. Spread over crust. Sprinkle
nuts and the 1/4 mixture you saved over the top.
Refrigerate for several hours.
DUJ1P CAKE - The McRae Family
1
1
1
1
2

can crushed pineapple, drained
can cherry pie filling
box yellow or white cake mix
c. chopped nuts
sticks margarine, cut into pats

Preheat oven to 350°. Grease 9x13" pan. In pan,
layer in order as given: Layer of pineapple, layer
cherry pie filling, dry cake mix, pats of margarine.
Sprinkle nuts over top. Bake 1 hour. Top with
Cool Whip.

-121-

Combine sugar, cornstarch, salt and boiling water.
Let come to a boil and cook 2 min., stirring constantly. Remove from stove and add butter and jello.
Stir well and let cool. Fold in berries and put in
baked shell. Chill and serve with Cool Whip.

•

HEATH BAR CAKE - The Shannon Cooper Family
Crust:
Mix 1 c. brown sugar, 1 c. sugar, 1/2 c. butter,
2 c. flour. Keep 1 c. for topping.
Batter:
1 c. buttermilk, 1 t. baking soda, 1 egg, 1 t. vanilla
and a dash of salt.
Topping:
5-6 Heath bars, 1/2 c. nuts
Spread batter in greased 9x13" pan. Spread topping
made up of the reserved c. of mix. heath bars and
nuts. Bake 350° for 30-35 minutes.
CHEESE CAKE - The Ruzicka Family
1 carton dry Bakers cottage cheese
1 sm. sour cream
3 eggs
1 c • sugar
Mix the above ingredients together in bowl. Melt 1/4
lb. butter. With rolling pin, crush 1 pkg. graham
crackers. Mix the crackers and melted butter together.
Pat in square cake pan, sides and bottom. Put the
cheese mixture in crackers, Bake 1 hr., then cool.

-122-

STRAWBERRY UPSIDE DOWN CAKE - Mrs. Debbie Leasure

CHERRY-BANANA PIE - The Pryor Family

Scatter 1 c. miniature marshmallows in a greased
9x13" pan.
1 c. milk
2 1/4 c. flour
eggs
3
1 1/2 c. sugar
1 t. vanilla
1/2 c. shortening
2 c. strawberries
3 t. baking powder
1 pkg. strawberry jello
1/2 t. salt

9" baked pie shell
1 c. sugar
3 T. cornstarch
1/2 t. cinnamon
2 medium bananas

Cream shortening and sugar; add eggs and vanilla and
beat well. Stir in dry ingredients alternately with
milk. Pour batter over marshmallows. Combine
strawberries and jello and pour over top. Bake at
350° for 45-50 min. Serve with whipped cream or
ice cream.
STRAWBERRY MERINGUE PUFFS - The Pope Family

2 egg whites
1/2 t. vanilla
1 pint strawberry ice
cream

4 sponge cake dessert cups
1/2 c. sugar
1 10 oz. frozen strawberries,
thawed

Beat egg whites and vanilla till soft peaks form.
Gradually add sugar, beating to stiff peaks. Spread
meringue on tops and sides of each sponge cake cup.
Place on baking sheet and bake in very hot oven, 450°,
for 5 min. or until golden brown. Remove from oven;
fill center of each cup with a scoop of ice cream.
Spoon berries over ice cream.
MARVELOUS FRUIT MEDLEY - Mrs. Marilyn Olson
1 8 oz. can fruit cocktail, drained
1 4 oz. Cool Whip, thawed
1 c. coconut
1 c. miniature marshmallows
Combine all ingredients, mixing well.

Chill 1 hour.

1 16 oz. pitted red tart
cherries
1 t. almond extract
1 T. butter

In saucepan, mix cherries, with liquid, sugar and
cornstarch. Cook, stirring constantly, until mixture
thickens and boils. Boil and stir for 1 min.
Stir in butter; cool. Stir in cinnamon and almond
extract. Slice bananas in layers into baked pie
shell. Pour filling over bananas. Chill until set.
Can be garnished with whipped cream and banana slices.
CHOCOLATE CHIP ICE CREAM PIE - The Carberry Family
Crust:
Grease 9" pie pan or round cake pan. In large bowl,
blend cake mix (Pillsbury Chocolate Mint) and 3/4 c.
ready to spread chocolate fudge frosting and 1/4 c.
vegetable oil. Beat 2 min. at high speed. Spread
1/2 inch in each pan. Bake at 3500 for 25-30 min.
Let cool completely. In large bowl, blend 6 c.
mint chocolate chip ice cream or peppermint ice
cream. Spread in shell. Leave 1/2" from rim.
Freeze 2 hrs., and serve.
EASY PEACH DESSERT - The Pratt Family
1 Butter Brickle or Yellow Cake Mix
1 large can sliced peaches
1 stick margarine

Pour peaches into a 9x13" pan, including juice.
Sprinkle cake mix on top, evenly. Add chopped nuts,
if wanted. Melt margarine and pour over top. Bake
at 350° for 45 minutes. Best when served slightly
warm with whipped cream or ice cream.
-124-

-123-

PEANUT BUTTER PIE - Mrs. Donna Cooper
1/2 c. milk
8 oz. Cool Whip

3 oz. cream cheese
1 c. powdered sugar
1/2 c. peanut butter
Mix and pour into a 9" graham cracker crust.
and serve.

Freeze

POPCORN CRUINCH - The Hess Family
1/2 c. melted butter
1/2 c. honey

3 qts. popped popcorn
1 c. nuts

Blend butter and honey. Heat until well blended.
Pour over popcorn-nut mixture. Mix well. Spread
over cookie sheet in thin layer. Bake in preheated
350° oven for 10-15 minutes or until crisp.
CARAMEL CORN - The Riehle Family
Melt 1 c. margarine. Stir in 2 c. brown sugar,
1/2 c. light corn syrup and 1 t. salt. Bring to
a boil stirring constantly over low heat. Boil
without stirring for 5 minutes. Remove from heat.
Stir in 1/2 t. baking soda and 1 t. vanilla.
Gradually pour over 6 quarts of popped com, mixing
well. Turn onto cookie sheets and bake at 2500
for 1 hour, stirring every 15 minutes. Remove
from oven and cool. Store in tightly covered
containers.

•

LEMON ANGEL PIE - The Tilton Family

3 egg whites
1 c. sugar
2/3 c. sugar
1/3 c. lemon juice

1/4 t. cream of tartar

5 egg yolks

1 T. grated lemon rind
1 c. heavy cream-whipped

Preheat oven to 275°. Beat egg whites with cream of
tartar until foamy. Beat in 1 c. sugar, a tablespoon
at a time, until meringue forms stiff peaks.
Lightly butter a 9" pie pan. Spoon meringue over
bottom and up side to form a shell, about 1" thick.
Bake in preheated slow oven for l hr. Turn off oven,
leave meringue in oven to cool. Beat egg yolks in top
of double boiler until frothy. Beat in remaining
2/3 c. sugar slowly until mixture is thick and light.
Stir in lemon rind and juice. Cook, stirring constantly, over hot, boiling water until filling is
thick, about 13 min. Remove from heat, and cool.
Spoon cooled filling into meringue shell, cover
loosely, refrigerate at least 12 hours for meringue
to soften. Top with whipped cream. Decorate with
orange and lemon slices.
CHERRY TORTE - The Krumpen Family
1 Jiffy white cake mix

4 oz. pkg. vanilla or French vanilla pudding
8 oz. cream cheese
1 3/4 c. milk
1 can cherry pie filling
Bake cake as directed on box except bake in a 9xl3"
pan for 12-15 min. Beat pudding, cream cheese and
milk for 2 min. Let set on cake for 15 min. Put
cherry pie filling on top of pudding and cream
cheese layer. Top with Cool Whip.

-125-

-126-

,,

WALDORF ASTORIA CAKE - The Wales Family
1/2 c. shortening
1 1/2 c. sugar
3 eggs
1 t. vanilla
2 oz. red food coloring
1 t. salt

II!

1
2
1
1
1

T.
c.
t.
T.
c•

cocoa
flour
soda
vinegar
buttermilk

Cream shortening and sugar. Add coloring, eggs,
and vanilla. Sift flour, cocoa and salt three times.
Add dry ingredients alternately with buttermilk.
Beat until smooth. In a small dish, mix vinegar and
soda together. Stir until completely activated and
pour over batter. Then fold into batter. Do not
beat. Pour into 2 greased and floured cake pans.
Bake 30 min. at 3500.
Icing:
1/4 c. flour
1 c. milk
1 c. shortening (can use
1 c. sugar
half butter)
2 t. vanilla
1/4 t. salt

~~

Mix together, milk, flour and salt. Cook until
thick. Cool - this is important. Beat at high
speed until fluffy. Add cooled mixture. Beat until
light and fluffy - add vanilla.
CHERRY GOODIE - The Howe Family
1 sm. angel food cake
1 lg. vanilla pudding

1 pt. sour cream
1 can cherry pie filling

Make pudding as directed on pkg. - add sour cream
and blend well. Tear cake into small pieces and
put in oblong baking dish. Pour pudding and sour
cream mixture over cake and chill. When cold,
spoon pie filling on top and chill again.

PRESIDENT ROOSEVELT'S BIRTHDAY CAKE - The Osborn
Family
1/2 lb. butter
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
3 eggs, well beaten
1 t. baking soda
1 c. cold black coffee 1 T. vinegar
2 c. Swansdown cake flour
1/2 t. vanilla
Cream butter and add sugar a little at a time. Cream
well. Add beaten eggs. Sift flour, cocoa, salt, and
soda together 3 times. Add coffee alternately with
flour mixture. Then add vinegar and vanilla. Bake
in a 350° oven for:
2 9" layer cake pans - 20-35 min.
2 9" square pans - 25-40 min.
1 9x13" pan - 45-60 min.
Always test with a toothpick. Frost with buttercream icing.
BUTTERCREAM ICING
4 egg whites
2 c. sugar
6 T. cold water

1/4 · t. cream of tartar
1 lb. sweet cream butter
2 t. vanilla

Combine egg whites, sugar, water and cream of tartar
in the upper part of double boiler. Place over
boiling water and beat 4 min. until thick or light.
Remove from heat and keep beating 4 min. longer.
Cover with a damp cloth and allow to cool. Beat
butter until very light and fluffy. Add cooled egg
mixture gradually, beating constantly. Stir in vanilla
Frost cake and keep in cool place. Fresh strawberries or bananas can be put in middle of cake
before icing.

-128-127-

§!!QQ-!!:! m - The Berryhill&
1i c. unsifted flour
1/3 c. margarine
3/4 c. firmly pkd. dk,
it.
soda
brown sugar
1/3 c. hot water
t t. salt
1/3 c, dark corn

DEEP DISH APPLE-CRANBERRY PIE - The Yeh Family
Pare, core and slice 6 or 7 large baking apples
(Jonathan or Golden Delicious). Coarsely chcp
1/2 pkg. fresh cranberries. Combine with apples,
1 c. sugar, 1/J to 1/2 c. flour and 2 T. maple syrup.
Use your favorite pie crust recipe and line an 8x8 11
baking pan with pastry. Fill with fruit mixture;
cover with top crust. Seal edges, make vents for
steam. Bake at 400°, 40-45 min. Top may be
sprinkled with sugar and cinnamon before baking if
desired, or frosted with a powdered sugar glaze
when cool.

syrup
Stir together flour, sugar & salt, Cut in margarine
until mixture is crumbly. Set aside, Stir baking
soda in hot water, stir in corn syrup. Pour syrup
mixture in bottom of pastry shell, spread crumbly
mixture evenly over top. Sprinkle with cinnamon.
Bake at 4oo0 for 15 min. Reduce heat to~ and
bake 30 iiifri. longer or until firm, Serve warm,

RHUBARB DESSERT - The Haley Family

Put 2 or 3 c. rhubarb in an 8 11 or 9" square pan.
Mix J/4 c. sugar, 3 T. shortning, 1 c. flour, 1 t .
baking powder, and 1/2 c. milk. Put on top of
rhubarb. Top with 1 c. sugar, 1 T. cornstarch, 1 t.
cinnamon. Pour 1 c. boiling water over all. Bake
45 min. Cool and serve.
ENGLISH APPLE PUDDING - Miss Deb Filipiak

~

•..

Fill deep pie plate or tin with sliced apples.
Cover apples with 1/2 c. sugar and 1 t. cinnamon.
Mix:
1 c. flour
1/2 c. butter
1/2 c. sugar
pinch of salt and baking
powder
Sprinkle over apples and bake until tender. Serve
topped with whipped cream or ice cream.

DELIGHT - The August;rns
4o waverly wafers rolled
1 stick oleo melted
Mix together put in bottom of 9x13 pan
4 egg whites
t t. cream of tarter
1 oup sugar
Beat and spread over crackers
Bake at ~0 for 25 min, Cool
1 can Comstock lemon pie filling
Spread over crackers & egg whites, Spread Cool
Whip on top and refrigerate overnight,
You can use other flavors of pie filling if you
like.

CHERRY CRUNCH - The Kretler Family
flour
1 c. brown sugar
J/4 c. margarine
2 c.

Cherry mixture:
1 c. sour cherries
1 c. sugar to thicken juice

Mix above ingredients together. Reserve 1/2 c. for
topping. Spread evenly in 9x1J" pan. Pour the
cherry mixture on top and sprinkle the rest of the
flour mix on top. Bake in a 425°oven for J5-40 min.

-129-

Ill
-130-

1t - -

ICE CREAM PIE - The Fabers (Angie, Jacob & Alison)

lb. oreo cookies crushed
t c. margarine
Mix together and press into 9x13 pan, freeze,
Let t gal, vanilla ioe cream sit out while
you do next step.
Simmer in sauoe pNl for 5 min. :
12 oz. Hershey syrup
12 oz. Eagle Brand milk
1 t, vanilla
Let cool completely.
Spread ioe cream on oruet. Pour ohoo. syrup mix
over ice cream, then sprinkle 2 c. salted peanuts
over top. Freeze 4 hours or longer.

..
..
..
..
..

-

BIG CHOCOLATE ECLAIR - The Thomeons
D ough: 1 c. water

t

c. butter

1 c. flour

4

eggs

Heat water and butter in small sauce pan until
it boils. Stir in flour over a low heat until it
forme a ball. Remove from heat, add eggs one at a
time beating with a mixer. Spread dough on a
pizza pan, shape into a large ring. Bake at 4ooo
for 45-50 min, Cool away from draft, cut in half
crosswise.

1t c.

Filling: 2 sm. pkg. vanilla instant pudding
2t c. milk
3/4 carton (9 oz,) cool whip
1 t. vanilla
Mix as for pudding. Blend in cool whip & vanilla.
Place between cut layers.

1t o.

Frosting: 1 sq. unsweetened chocolate
2 T. milk
2 T, butter
1 o, powdered sugar
1 t, vanilla

OATMEAL~- The Fabere (Angie, Jacob & Ali)
1 c. oatmeal not instant

boiling water
2 eggs
t c. margarine
1 c. sugar
1 c. pkd. brown sugar
1 t. vanilla
1

flour
t, baking soda

1 t. baking powder
t t. salt
1 heaping t. cinnamon
Pour boiling water over oatmeal and let stand 20
min. Stir well. Mix in butter, eggs, sugars and
vanilla, Add remaining ingred., stir well.
Option: Add 1 c. raisins and/or 1 c. nuts. Pour
into 9x13 pan and bake 45 min. at ~o,

Melt chocolate & butter together. Remove from
heat. Add powdered sugar, vanilla and milk.
Drizzle over top,

Frosting: When cooled, frost with cream cheese
frosting or sprinkle with powdered sugar.

-131-

-132-

'

---

HEATH BAR CAKE - Mrs o Lemmerhirt

JiPRIGERATOR CAKE - The .Trakas Family

Mix like pie crust:
Co butter
2 c. flour
2 Co brown sugar
Set aside one cup of above mixture,
To the balance add:
1 to baking soda
1 to vanilla
1 beaten egg with 1 c. milk
Pour batter into 8x1 0 or 7x11 pan, Sprinkle
reserved 1 c, mixture over batter, Top with 6
crushed Heath Bars or t c. nuts, Bake at ..B2_0
for 30-45 ~n. If baked in pyrex dish, reduce
heat to 300 ,

t

2 large bags pecan halves, shelled
2 large bags English walnuts, shelled
1 large and 1 small box vanilla wafers, crumbled
with rolling pin
1 box raisins
Put in large pan, can use tube pan also.

1 can Carnation evaporated milk, 12 fl. oz.
2 bags of marshmallows
Pour carnation evaporated milk in a 4 quart pan on
low heat and add 2 large bags marshmallows until all
is melted. Pour over pecans, walnuts, wafers and
raisins. Mix. Refrigerate for 24 hours. Slice thin.

--

APPLE CRISP - Mrs. Marilyn Olson

FRUIT COCKTAIL DESSERT - Mrs. Y. Lemmerhirt

8 c. tart baking apples peeled and sliced into
generously buttered 9 in. sq. pan. (glass preferred)

1 egg beaten

Sift together:
1 c. sugar, 1 c. flour, 1 t. soda, 3/4 t. salt
Add to beaten egg. (Gets crumbly)
Add to can of drained fruit cocktail. Put in a
9x13" pan, &reased well. Sprinkle 1/2 c. brown
sugar and 1/2 c. chopped nuts over top. Bake one
hour and 10 minutes at 300°. Top with whipped
cream or ice cream.

II

Streusel Topping:
1 c. light brown sugar
t c. oatmeal
1 c. flour
t c, melted butter
Cinnamon & sugar topping:
1/8 t. cinnamon
c. sugar
Blend together brown sugar, oatmeal, flour &
melted butter, Mixture should be texture of
coarse crumbs, Sprinkle streusel topping over

t

:~r!::; 1~p~~=t~5 0gi~~~na~p~:;arar!o~~~~~er
juicy, about 35-45 min,

-133-

-134-

White Confetti Fudge-DeVries Family (Do!'ll1¥)
1 1/2 lbs. white ohoo.
1/8 t. salt
1 t. vanilla extract

1 (14 oz.) can sw.
oond. milk
1 o. chop. candied
cherries

In heavy saucepan, melt white chocolate With
condensed milk, remove from heat. Stir in
salt, vanilla extract and candied cherries.
Spread evenly into wax paperlined 8-in. sq.
pan. Chill 2-3 hours or until firm. Turn
fudge onto cutting board; peel off paper and
cut into squares. Store loosely covered at
room temperature. Makes 2t pounds
Carmel Corn-MoRae Family
1 o. margarine
2 o. brn sugar
1 t. salt
1/2 c. lt. corn syrup

1/2 t. b.s.
1 t. vanilla
6 qt. popped popcorn

Bring margarine, sugar, salt and corn syrup to
a boil, stirring constantly. Boil Without
stirring for 5 minutes. Remove from heat. Add
soda and vanilla and pour over popcorn. Mix and
turn into two large buttered pans. Bake 2500 for
1 hour, stirring every 15 minutes. Peanuts can
be added for an extra special treat.

-135-

Peanut Brittle-Hollander/Westphal Family
2 c. sugar
1 c. white corn syrup
1/2 c. water
1. t. salt
2 c. raw peanuts
1/2 t. vanilla
2 t. baking scda
Cook sugar, corn syrup, water and salt to
2500. Add the raw peanuts and cook to 3100.
Set off of the heat and add the vanilla and
baking scda. Stir well as the brittle bubbles
or foams. Then pour onto large buttered cookie
sheet and spread. When cool, crack into pieces.

Macaroon Cookie Bars - Russell Family (Sarah)
Base:
1 pkg. Pillsbury Plus 1/3 c. margarine or
Devils Food or Dark
butter softened
Choc. Cake Mix
1 egg
Topping:
14 oz. can sw. cond.
milk
1 1/4 c. coconut

1 t. vanilla
1 egg
1 c. chopped nuts

Heat oven to 350°. Grease l)x9 pan. In large
bowl, combine all base ingredients. Mix at
highest speed till crumbly. Press firmly into
bottom of prepared pan. In small bowl, beat
condensed milk, vanilla and egg till blended.
Stir in 1 cup coconut and nuts. Pour over base
in pan; spread to cover. Sprinkle remaining
1/4 cup coconut over top. Bake 30-40 min. (center
may appear loose after baking but will set upon
cooling).
Apricot Bars (Fruit Bars)-Kuchnia Family
1 c. butter
2 c. fiour

1/2 c. sugar
pinch of salt

Mix together above ingredients and press into
10xl5 cookie sheet with sides. Bake 10 min.
at 3500, Remove & while hot spread with 1 lb.
4 oz. jar apricot preserves.

-136-

Topping:
1/4 t. salt
3/4 c. flour
1/3 c. butter
1/4 c. white sugar
1/4 c. brown sugar
Mix above ingredients and spread over preserves.
Bake at 350° for 25 min. Remove from oven and
while hot you can drizzle on confectioners sugar
mixed with milk or just sprinkle sugar on.
(Raspberry preserves could be used also. ) Cut
in squares.

-137-

Peanut Brittle-Hollander/Westphal Family

Macaroon Cookie Bars - Russell Family (Sarah)
Base:
1 pkg. Pillsbury Plus
1/3 c. margarine or
Devils Food or Dark
butter softened
Choc. Cake Mix
1 egg
Topping:

2 c. sugar
1 c. white corn syrup

1/2 c. water

14 oz. can sw. cond.
1

1. t. salt

2 c. raw peanuts
1/2 t. vanilla
2 t. baking soda

Cook sugar, corn syrup, water and salt to
250°. Add the raw peanuts and cook to 3100.
Set off of the heat and add the vanilla and
baking soda. Stir well as the brittle bubbles
or foams. Then pour onto large buttered cookie
sheet and spread. When cool, crack into pieces.

milk
1/4 c. coconut

1 t. vanilla
1 egg
1 c. chopped nuts

Heat oven to 350°. Grease l)x9 pan. In large
bowl, combine all base ingredients. Mix at
highest speed till crumbly. Press firmly into
bottom of prepared pan. In small bowl, beat
condensed milk, vanilla and egg till blended.
Stir in 1 cup coconut and nuts. Pour over base
in pan; spread to cover. Sprinkle remaining
1/4 cup coconut over top. Bake 30-40 min. (center
may appear loose after baking but will set upon
cooling).
Apricot Bars (Fruit Bars)-Kuchnia Famil.y
1 c. butter
2 c. nour

1/2 c. sagar
pinch of salt

Mix together above ingredients and press into

10x15 cookie sheet with sides. Bake 10 min.
at 350°. Remove & while hot spread with 1 lb.

4 oz. jar apricot preserves.
Toppin~r:

3/4 c. nour

1/4 c. white sugar
1/4 c. brown sugar

1/4 t. salt
1/3 c. butter

Mix above ingredients and spread over preserves.
Bake at 350° for 25 min. Ret~ove from oven and

-136-

while hot you can drizzle on confectioners sugar
mixed with milk or just sprinkle sugar on.
(Raspberry preserves could be used also.) Cut
in squares.

-137-

Kolacky (Polish Paetrz) - Jaszkowski Family

Rhubarb Bars - The Graves Family (Scott)

1 - 8 oz. pkg. cream cheese softened
2 C sifted flour
l/2 lb. butter or margarine softened

l 1/4 c. flour
l/2 c. butter
l l/2 c. sugar
l/4 t. salt
2-3 c. rhubarb

Work all ingredients and roll on floured
board, cut into sqwares or circles (small) and
fill with desired filling (solo filling or
preserves). Fold 2 ends to center and press
gently. Bake on ungreaeed sheet for 15 Drl.n. at
375°. They will appear pale. Sprinkle with
powdered sugar.
Peanut Butter Balls - Schreiber Fa.mi;ty
1
2
1
1
l

c. chunky peanut butter
T. butter
c. confectiOI'Iere 1 sugar
1/2 c Rice Krispies
block choc.

Mix Rice Krispies with peanut butter. Add
butter and confectioners' sugar. Roll into
balls. Refrigerate. Melt chocolate. Cover
balls. Let cool.

5 T. powd • sugar
2 eggs
J/4 t. b.p.
l/4 t. vanilla

Mix well 1 cup flour, powdered sugar6 l/2
cup butter. Pat 8x12 pan. Bake 350 for
15 minutes.
Beat 2 eggs, add l l/2 c. sugar, 1/4 cup
flour, baking powder, salt, vanilla. Blend
in rhubarb finely chopped. Bake 350° 35 min.
Cut in bars.

Famous Amos Cookies - Schumacher Family
(Heather & Larry
1/2 lb. butter
2 eggs
3/4 c. brn. sugar
packed
3/4 c. white sugar

1 t. b.p.
1/2 t. soda
2 1/4 c. flour
2 c. choc. chips
1 c. raisins

Cream butter, eggs and sugars till light
and fluffy. Sift together the baking powder,
soda and flour. Stir into creamed mixture
until well blended. Fold in chips & raisins.
Drop by tsp. on cookie sheet. Bake 350° for
7 minutes.

-138-

-139-

Cocoa _!lrownies -The Davis Family (J~~iana
1 o. sugar
1 t. vanilla
1/2 t. b.p.
1/2 c . shortening
2/J c. all purp.

1/2 t. salt
2 eggs
1/2 c. cocoa
1/2 o. chopped walnuts

nour

Heat oven to )50°. Mix sugar, shortening, eggs
and vanilla. Stir in remai.ning ingredients.
Spread in a well-greased 8x8x2 inch baking pan.
Bake until wooden pick inserted in center comes
out olean, 25-JO min. Cool. Cut into 1 inch
squares. (About 4 dozen)

2 c. sugar

) T. cocoa

1/2 c. milk

1 stick oleo

1 T. peanut butter

) c. quick oats
1 t. vanilla
Combine sugar, cocoa, milk and oleo. Bring
to a boil for 2 minutes. Remove from heat.

Add peanut butter, vanilla and quick oats.
Drop by teaspoon or tablespoon on wax paper,
cool. Yields 2 1/2 dozen. Mix thoroughly
before dropping.
Walnut Crescents - Snyder Family

Fudge - Wo.itanek Family
J 1/2 c. sugar
2 T cocoa
2 sm. cans evap. milk
1 c. nuts

Fudge No BaJse Cookies - Joann Olson

1 pkg. choc. chips
(12 oz.)
4..6 T. butter
Dash of salt
Dash of vanilla

Boil 5 min. stiring constantly. Remove from
heat. Add nuts, chips, butter, salt and
vanilla. Pt.tt in buttered 9Xl) pan. Cool.
Store in cool place.

1/2 c. margarine
1/2 c. shortening
1/J c. sugar
2 T. water

2 c. flour

1/2 c. chop. walnuts
confect. sugar
2 t. vanilla

Cream butter, add sugar. Mix in water
and vanilla. Then add flour and nuts.
Chill )-4 hours. Form dough in long rolls
1/2" across. Cut in )" length, shape into
crescents.
Bake )25° for 15 min. (do not brown).
slightly - dip in confect. sugar.

-11

-141-140-

Cool

Fudgy Brownies - Brasher Family
1/4 t. salt
1/2 t. b.p.
1
c. sugar
1 t. vanilla

2 sq. unsw. choc.
2 eggs
1/3 c. butter
2/3 c. flour
1/2 c. nuts

Melt chocolate with butter in saucepan stirring
constantly until smooth. Remove from heat. MiX
flour, salt and baking powder,
Beat eggs
thoroughly. Gradually beat in sugar. Blend in
chocolate mixture and vanilla. Add flour
mixture, stir well. Stir in nuts. Spread in
greased 8 inch square pan. Cool in pan. 350°
for 25 minutes. 20 brownies.
Peanut Butter Cups - Porter Family
2 sticks butter
1 3/4 c. graham crackers
1 c. creamy peanut butter
2 2/3 c. powdered sugar
bulk of chocolate
Melt butter, add crushed graham crackers,
peanut butter and powdered sugar. Mix all
together until mixed. Spread into baking
sheet. Add on top of peanut butter mixture
the melted chocolate. Refrigerate for 20
minutes. Cut into squares and serve.

Lemon Bars - The Davis Family (Jeff)
2 c. flour
1/2 c. powdered sugar
1 c. butter

Mill and press into 9 x 13 pan.
for 20-25 min. (Crust)

Top Layer - (Beat Together)
4 beaten eggs
2 c. sugar
5 T. lemon juice
4 T. flour
1/2 t. b.p.
Pour over crust, bake 20-25 min. Sprinkle
with powdered sugar when cooled.
Cut Out Cream Cookies - The Magnuson Family
2 c. sugar
1 t. soda

1 c. butter or marg.
1/2 t. salt

2 eggs
1 t. lemon extract
1 c. sour cream
5 c. flour

Mix above ingredients together and add flour.
Dough will be soft. Chill. Roll out approJl.
1/411 thick on floured board and cut into
desired cookie cutter shapes. Make sure
you flour your cookie cutter each time. Bake
325° for 10-12 min. Cookie will be very light
in color. Sprinkle with colored sugar before
baking or frost.

-143-142-

Bake 350°

Chocolate Brickle Treats - The Carlson Fami
Brittany & Tony
56 whole soda crackers 2 sticks margarine
1 c. brown sugar
1 pkg. Bits 0 Brickle
1 12 oz. pkg. choc.
chips
Line a jelly roll pan with foil. (I use 2
cookie sheets with sides,) Boil sugar and
batter or margarine for 3 ain. Stir
constantly. Pour over crackers. Bake 5
min. in a 400° oven. Take out and sprinkle
brickle and chips over while hot. I put
back in oven for a few minutes to allow
chips to melt slightly. Refrigerate tmtil
foil comes away easily. Break into pieces.
Pumpkin Cookies - The Greving Family
1/2 o. shortening
1 c. s11gar
1 egg
1 t. vanilla
1/2 t. ealt
2 e. flo11.1'

1 t. plUOlpkin spice

or cinnamon
t. b.p.
t. soda
c • pumpkin
c. raisins
1 c.nuts

1
1
1
1

Cre11111 shortening and sugar. Add the rest of
the ingredients. Bake at 350° on an ungreased
cookie sheet until golden brown for about 1215 minutes.

-

Zucchini Bars - The Wolfe Family
6-8 c. zucchini pared
& sliced like apples
2/3 c. lemon juice

1/4 t. nutaeg
1/2 t. cinn8111on
1 c. sugar

Crushed Mix:
4 c. flour
2 c. sugar

1/2 t. salt
1 1/2 c. margarine

Cook zucchini & lemon juice until tender.
Add sugar, nutaeg and cinnamon. Simaer for
a few minutes; add 1/2 c. of crushed lllix &
cool.
Combine crushed mix ingredients. Press 1/2
of mix in an ungreased jellyroll pan. Bake
at 350° for 10 min. Pour cooled filling in
jellyroll pan. Sprinkle remaining lllix and 1
t. cinnamon on top of filling. Bake at 350°
for 30 min. Drizzle a simple powdered sugar
frosting on warm bars.
Mormd Bars - The Schumacher Family (Caleb)
1/2 c. soft butter or margarine
1/4 c. sugar
2 e. graham cracker crumbs

Mix and pat in 9xl3 pan and bake 10 lllin. 350°.
1 can sweetened condensed milk
2 c. of coconut
Mix above ingredients and put on top of
crumb mixture. Bake 15 min. 350°.
1-12 oz. pkg. choc. chips 1/2 c. butter
Melt above ingredients on very low heat. If
you want use double boiler. Spread thie over
bars. Let cool and cut into squares.

-1114-

-14:5-

,,f

'

Chewy Christmas Treats - The Webster FaJRily
Graha111 Crackers
1 c. butter
1 c. brn. sugar

1 c. llli.lk-choc. chips

Finely chopped nuts

Fanny MM Fudge - White/Davis Family
4 c. white sugar
1 e. lllilk
1 c. butter
lt. vanilla
1 e. walnuts chopped

25 lrg. marshMallows
12 oz. pkg. sellli-sweet
choc. chips
12 oz. pkg. milk ehoc.
chips

Line 9 xl3 pan with foil and butter it. Lay
one layer of graham crackers flat on bottom
of pan. Mix butter and brown sugar in saucepan and heat till boils. Pour over grah8l!l
crackers. Bake 4000 for 5 llli.n. Immediately
sprinkle with choc.chips. Wait until chips
melt and spread it, sprinkle top with finely
chopped nuts. Cool in refrigerator and then
break into pieces. EasY, fast and delicious.

Boil sugar, milk, butter and vanilla for 2 lllin.
Re1110ve from heat and add marshmallows, both
packages of chocolate chips. Stir until dissolved.
Pour in 1 cup nuts, pour onto cookie sneet greased
with butter.

Sugar Cookies - The Keenan FalllilY

Energy Bars - Jadrich Family

1 e. soft butter

2 e. sugar

2 eggs
1 e. cooking oil
1/4 t. salt

2 t. b. s.

5 c. flour

1 t. cream of tartar

lt. vanilla

Roll 1 inch balls in sugar. Place on
greased cookie sheet. Bake 350° 10-12
lllinutes.

-146-

1/2 e peanut butter
1/2 stick butter
1/2 lb. marshmallows
(40 large)
2 1/2 e. toasted oat
cereal

l 1/2 c. toasted rice
cereal
1/2 c. raisins or choc.
chips
1/2 e. peanuts

Melt peanut butter, butter and Marshmallows
over hot water in double boiler or in large
bowl in the microwave. Stir in remaining
ingredients. Press into a buttered 9 x 13
baking dish. Cool. Cut into bars. 24-32 bars.

-147-

Fudge Sandwiches - The Sherrz Family
1 c. butterscotch chips 1 T. water
1 c. choc. chips
t c. powdered sugar
t c. peanut butter
2 T. butter
~ c. rice krispies
j

I

Melt butterscotch chips with peanut butter
over low heat, stirring constantly, until
well blended. Remove from heat. Add Rice
Krispies and .Ux well. Press half the
mixtu.re into buttered 9x9 pan. Chill while
heating rest of ingredients oYer low heat.
Mix well. Spread fudge mixture on cereal
in pan then press rest of cereal mixture
on top. Chill well before cutting into
small squares.

Coconut Macaroons - The Bain Familv
2 egg whites
1/8 t. salt
1/2 c. sugar
15 red cherries
halved (optional)

1/2 t. vanilla
1/2 t. almond extract
2 c. packed flaked
coconut

Grease large cookie sheet well.
flour - shake off excess.

Dust with

In a small bowl, beat egg whites till foamy.
Add salt - beat till peaks form. Add sugar
1 T at a time. Continue beating till stiff
peaks form. Fold in extract and coconut.
Dip finers in cold water -mold cookies.
Bake 300° for 20 minutes.
Chocolate Revel Bars - The D.uben Family

Chocolate Turtles - Grandma Leasure
Melt:
1 lb. white al.raond bark
1 - 12oz. bag choc. chips
Place 2-3 pecans in groups on a cookie sheet.
Put a caramel (Krait) on each group of nuts.
Place in oven for about 8 minutes at 325°.
Remove from the oven and press down the caramel with a buttered spoon. Let cool. Stick
a toothpick in the caramel and dip into the
chocolate mixture.

2 c. brown sugar
2 e~;gs
2 1/2 c. flour
1 t. vanilla

1 c. butter or marg.
3 c. oatmeal
1 t. b.s.

MiX all of the above ingredients together.
Press 3/4 of mixture into 13x9 pan. Set
aside. Mix 1 can sweetened condensed milk,
1-12 oz. bag oboe. chips, 2 T butter, 1 t.
vanilla in saucepan. Cook over low heat until
blended. Pour over mixture in pan. Dot
remaining oatmeal mixture over top. Bake 350°
for 30-40 min. About 24 bars.

-149-

-148-

Caruel Pecan Dream Bars-Tindall Family (Jude)
Base:
1 pkg. yellow cake mix
1 egg
Filling:
14 oz. can sweetened
condensed milk
1 t. vanilla

1/3 c. softened butter
or marg.
1 egg

1 c. chop. pecans
1/2 c. Heath Bits
o• Brickle baking
chips

•
•
•
•

Chocolate

"~illy"

Fudge-Osborn Family

4 e. sifted eonf. sugar
4-1 oz. sq. unswt.
ohoo. melted
1 t. vanilla

1 8 oz. pkg. Phil.
Brand cream cheese
1/2 e. chop. nuts
dash salt

Gradually add sugar to softened cream cheese,
mixing well after each addition. Add remaining
ingredients, mix well. Spread into greased 8 11
square pan. Chill several hours or overnight
cut into squares. Garnish with additional
nuts if desired. Makes 1 3/4 lbs.

Heat oven to 350°. Grease 13x9 inch pan. In
large bowl, eo111bine cake lllix, margarine and egg.
Mix at highest speed until eru~~~bly. Press into
prepared pan. In small bowl, beat llli.lk, egg and
vanilla until blended. Stir in pecans and bits
o' brickle chips. Pour over base in pan, spread
to cover. Bake at 350° for 25-35 min. or until
light golden brown. Center may appear loose
but will set upon cooling. Allow bars to cool
completely before cutting.

Variations: Omit nuts and vanilla, add a few
drops peppermint extract and t cup crushed
peppermint candy.

Rosettes - The Graff FamilY
Add 2 tablespoons sugar to 2 slightly beaten
eggs. Stir very gently. Mix together 1/2
cup sifted flour and 1/2 cup sifted corstaroh,
a pinch of salt and 1 cup milk. Combine with
the egg mixture stirring gently until all
lumps are dissolved. Place rosette iron in
mixture then fry in hot fat until golden brown.
Dip in sugar while hot.

3 e. sugar
3/4 c. water
3 T. butter
1 lb. or 12 oz. raw
peanuts
long handled wooden
spoon

~

-150-

Omit nuts; add 1 cup shredded coconut.
Omit nuts; add t cup chopped maraschino cherries.
Peanut Brittle-Trakas Family
lt e. white syrup
3 level t. b. s.
t t. salt (optional)
candy therometer
10-cup sauce pan
2 or 3 cookie sheets

Bring sugar, syrup, water and salt to 310°
on thermometer. Medium flame. Remove from
heat and add butter. Remove thermometer.
\lhen butter is melted, add peanuts and return
to heat. Stir constantly until peanuts are
light golden brown, About 6-10 min, Add soda
all at once and stir quickly, digging peanuts
from bottom of pen. Pour while still bubbling,
onto cookie sheet in back and forth motion.
Cl!l1 bs spread as it is poured. Place cake
coolers under pens. Keep in metal containers.

-151-

llll
Hello Dolly Bars - Terwilliger Famil,y_
2 st. marg. melted

2 c. graham cracker
crumbs
Mix together a.bcve ingredients. Add to
above:
l pkg. (12 oz) choc.
l c. walnuts
chopped
chips or l/2 of 12 oz.
pkg. choc. chips & l/2 2 c. coconut
of a 12 oz. pkg. butter-2 cans eagle brand
scotch chips
condensed milk
Spread into a. 9xl3 pan or slightly larger.
Bake at 350° till brown (l/2hr.) approx.
DO NOT cut right away, leave set for l DAY,
theY may look very soft and they are; which is
why you must leave them set a. day.
Chocolate Chip Bars-Reiche Family
l/2 c. white sugar
l c. butter or mar g.
2 eggs (separated
l/2 c. br. sugar
save whites for top)
l/2 t. soda diss.
2 c. flour
in l T. water
l 12 oz. bag choc. chips
l t. salt
l c. chopped nuts
Mix all ingredients in order. Spread in cookie
sheet. Beat egg whites with brown sugar until
it forms soft peaks. sprinkle chips & nuts
over cookie dough. Spread egg white mixture
over chips and nuts. Bake at 350° for 25-30 min.
20-25 bars

-152-

II

Chocolate Chip Dream Bars-Trimble Family
l/2 c. shortening
l/2 c. br. sugar packed
(part butter or marg.) l c. flour
Heat oven to 350°. Mix shortening and sugar
thoroughly. Stir in flour. Press & flatten
with hand to cover bottom of ungreased oblong
pan l3x9ix2". Bake 10 min. Then spread with
topping.
Topping:
2 eggs well beaten
l c. bm. sugar
1 t. vanilla
l c. moist shred.
coconut
6 oz • semi -sweet
choc. chips.

2 T. flour

l t. b. p.
t t. salt
l c. slivered almonds
(or other nuts)

Mix eggs, sugar and vanilla. Mix with flour
baking powder and salt. Stir in coconut
almonds and choc. chips. Then spread with
topping, return to oven and bake 15-20 minutes.
2t dozen 3xl bars
Oatmeal Chocolate Cookie-Pasko-Genduso Family
1 c. sifted flour
l/2 t. b. s.
.
l/2 c. br. sugar
l/2 t. salt
l/2 c. wh. sugar
l e. Quick Oatmeal
l/2 c. Wesson Oil
(only)
16 oz. semi-sw. choc.
1/2 c. chop. walnuts
chips
large bowl, beat egg add brown sugar and
te sugar and beat well. Add oil beat until
nded. Stir in sifted flcur along with baking
and salt. Add oatmeal, choc. chips and
Mix, drop by teaspoon on greased cookie

l egg

-153-

II

Toffee Cookies - Porter Family
1 c. butter (soft)
1 c. dk. brn. sugar
1 egg yolk
2t c. floUl"
lt. vanilla
3/4 lb. Hersey choc.
1 c. chop. nuts
(melted)
(optional)
Mix ingredients together. Spread in 151x!Z>txl
pan. Bake at 350° for 20 minutes. Then melt
chocolate and spread over warm mixture, sprinkle
with nuts, cut while warm.
Energy Bars - Hawke Family
1/2
1/2
1/2
1/2
1/2

c.
c.
c.
c.
c.

peanut butter
1/4 c. honey
nonfat dry milk 1/4 o. wheat germ
1/2 c. sunflower seeds
coconut
(raw)
chop. cashews
sesame seeds

Combine all ingredients until well blended. Pack
in buttered 8" pan. Chill until firm. Great
snack for the kidsl

•

11!11111

-

Peanut Butter Bars - Cooper FamiLy
lt c. powd. sugar
lt c. peanut butter

1 c. brn. sugar
c. melted butter

t

Mix together and pat flat in 9xl3 pan.
Topping:.
Mix 1 cup chocolate chips and
Frost bars.

t

cup butter.

Texas Brownies - Roderick Family
Part I: Blend in large bowl 2 cups flour and
1 t. baking soda, 2 cups sugar.
Part II: Boil in saucepan 2 sticks margarine,
4 T. cocoa and 1 cup water.
Part III: Fold together in small bowl t cup sour
cream, 2 eggs, 1 t. vanilla. Pour Part II and
III into Part I. Blend well. Pour in greased
shallow pan 10xl5. Bake 400° 15-20 minutes.
Icing: Melt 1 stick margarine and 4 t. cocoa.
1 t. vanilla, 2t c. powdered sugar, 3-4 T. milk.
Mix together well.

Peanut Butter Cookies - Osborn Family
Butter Pecan Bars - Peterson Family (Brad
1 c. peanut butter
1 egg

1 c. granulated sugar
1 t. vanilla

Combine all of the above ingredients in a mixing
bowl and stir until thoroughly blended. There is
no flour in this recipe. Drop by rounded tea0
spoons on ungreased cookie sheet and bake 325
for 13 minutes or until lightly browned.

&

Todd)

t

l pkg. butter pecan cake
c. soft margarine
mix
t c. brown sugar
t c. water
2 eggs

Mix half cake mix with butter, sugar, water and
eggs. Stir in rest of cake mix. Add nuts.
Grease and flour 13x9 pan. Bake 25-JO min. at
375°. Cut in bars.

-154-155-

German Chocolate Caramel Bars-Pratt Family
Snickerdoodles - Reiche Family
1 pkg. Germ Choc. cake mix
3/4 c. melted butter
1/3 c. carnation evaporated milk
Spread 1- of this in 9xl3 pan. Bake 350° for
6 minutes. Spread 1 cup choc. chips and 1 cup
nuts over top while hot.
Melt together 1 pkg Kraft caramels and 1- cup
evaporated milk and spread over chips and nuts.
Put globs of remaining dough on top and spread
lightly. Bake 350° for 20 min. Cut into small
bars when cool ••.•

21- c. flour
1 c

soft short.
2 t. cream of tartar
c. sugar

1t

1 t. b. s.
2 eggs
t t. salt

Sift together flour, cream of tartar, soda, salt,
cream, shortening. Gradually beat in sugar and
eggs. Stir in dry ingredients. Chill dough.
Form into small balls. Roll in mixture of 2T
sugar and lt. cinnamon. Place about 2 inches
apart on ungreased cookie sheet. Bake at 400°
8-10 minutes. Do not over bake, cookies will
get hard.

Kolachky - Osborn FamilY

Peanut Blossom Cookies-Grossman Family

2 )oz. pkgs. crm cheese
2 sticks butter
2 c. sifted flour

1 c. sugar
1 c. butter or marg.

2 eggs

Cream butter and cream cheese until
thoroughly blended. Stir in flour a little at a
time until all is blended. Chill dough a few
hours or overnight. Roll out dough on a
lightly floured board· Cut circles with a small
juice glass. Make indentions with thunb in center
of each circle. Fill with Solo canned filling or
Kraft preserves. Bake 3500 20-25 minutes or until
brown. When cool dust with confectioners sugar.
Finnish Pecan Balls - Genduso/Pasko Fami~y

1- lb. butter or oleo
2 c. chop. pecans
1 t. vanilla

4T sugar
2 c. flour

2 t. vanilla
2 t. baking soda
1 t. salt

1 c. packed brn. sugar
1 c. peanut butter

t

c. milk
flour
2-10 oz. pkg. milk
choc. candy (stars)

3t c.

Cream sugars, butter and peanut butter. Beat
in eggs, milk and vanilla. Stir flour, soda
and salt into egg mixture. Shape into balls;
roll in granulated sugar. Place on '!Bgreased
cookie sheet. Bake 10-12 min. at 375 •
Immediately press candy into each.
Clackers - Samborski Family

5 c. Lucky Charms cereal

1t-2t c.

white choc. melted
l c. nuts

Blend ingredients thoroughly, roll in balls or
crescent shapes. Place on buttered pan (cookie
sheet) and bake till lightly brown, roll in powd.
sugar while still warm.

-156-

Mix together and drop on oookie sheet
until cooled.

-157-

Chocol.&te Crispy Cookies..Schricker FamilY
zt c. unsifted all-purp· l
t
nour
2
1 c. ma.rg. or butter
2
2 eggs
4
l pkg. l2 oz. Nestle
semi-sweet real choc.
chips.

t. b.s.
t. salt
c. sugar
t. vanilla
c. Kelloggs' Rice
Krispies Cereal

Preheat oven to 350oF. Stir together flour, soda
and salt; set aside. Beat margarine and sugar
until smooth. Beat in eggs and vanilla. Mix
in flour mixture, stir in cereal and Nestle SemiSweet Real Chocolate Morsels. Drop by level
measuring tablespoons onto greased baking sheets.
Bake at 350° about 10 minutes or until lightly
browned. Remove £rom baking sheets.
Frosted Pecan Dainties..Sattersten Family
l c. butter
2 c. sifted flour

t

c. powd. sugar
l/8 t. salt

Cream butter, blend in sugar, flour and salt.
Shape into 2 rolls 1t inches in diameter. Chill.
Cut into t inch slices. Place on ungreased
cookie sheet. Bake 3500 tor 15 min. Cool and
frost. Sprinkle with nuts.

Chocolate Carmel Bars - Schumacher Famil.y
(Caleb)
l/3 c. evap. milk

14 oz. light carmels

Melt carmela at a warm heat setting with evap.
milk· Stir occasionally until melted.
1 box German Chocolate Cake Mix (2 l&cy"er)
3/4 c. melted butter or margarine
1/J c. evaporated milk
1 t. vanilla
l c. chopped nuts
Combine dry cake mix, butter, evaporated milk,
vanilla and nuts. Mix well. Spread half of
the batter into a well-greased 9xlJ pan.
Reserve remaining dough for topping. Bake at
350° tor 8 minutes.

t

c. chop. nuts
carmel mixture-above

l c. semi-sw. choc.
chips

Sprinkle chocolate chips over the top of the
baked crust. Spread warm carmel mixture over
chocolate chips. Drop and carefully spread
the reserved batter over the carmel mixture.
Sprinkle with chopped nuts. Bake at J50° for
20 minutes. Cool in pan. Refrigerate about
l hour to set carmel l&cy"er. Cut into bars.
Gramma Smiths '
1 J/4 c. graham cracker

.2 sticks marg.
1 c. peanut butter
2 1/J c. sifted powd.

crumbs (fine)
l c. choc. chips

sugar
)ol~lt

-158-

butter in large pan. Add & mix crackers
peanut butter and powd. sugar. Press into
l;luttered cake pan (1Jx9). Melt l cup choc.
chips, spread over peanut butter mixture. Put
in refrig, until firm, Fast, easy & kids love
1

em!

-159-

..
Crunchy Chocolate Chip Cookies-Scha.a.l
1 c. butter or oleo
1 c. brn. sugar
1 T. milk
1 c. oil
3 t. b. s.
1 c. corn flakes
1 pkg. 12 oz. oboe.
chips

Fami~y

1 c. sugar
1 egg
2 t. vanilla
t t. salt
3t o. flour
1 c. oatmeal

Chocolate Caramel Layered Sgua.res-Wapon
14 oz. bag caramels

Fami~y

1/3 c. evap. milk

Heat over low heat until melted, set aside.
Mix by hand:
1 pkg. Pillsbury German 3/4 c. melted butter
Choc. Cake Mix
1/3 c. evap. milk
1 o. chop. nuts

Chocolate-Peanut Butter Bars-Marilyn Olson

Grease a 9Xl3 inch pan. Mix until dough holds
together. Press 1/2 dough in pan. Bake 3500
for 6 minutes. Sprinkle 1 cup choc. chips
over mixture. Cover with caramel mixture.
Crumble remaining dough over caramel mixture.
Return to oven. Bake 15-18 min. Cool slightly.
Refrigerate about 30 minutes. Cut into bars.

Jelly roll pan 15xl0 with sides

Easy Toffee Bars-Jende

real oboe. chips 12 oz. butterscotch chips 12 oz.
18 oz. peanut butter
(chunky or ere~)

15 graham crackers
(2tx2t inch)
1 c. butter/marg.
1/4 c. chop. nuts

Mix butter and sugar; add egg, milk, vanilla, oil
salt and soda. Mix; add flour, corn flakes,
oatmeal and chips. Spoon onto cookie sheets and
bake 10 minutes at 350°. 100 cookies

Melt above together. Spread half of this
mixture on bottom of pan.
1 c. butter or marg,
1 3 oz. pkg vanilla
pudding

2/3 c. milk

Mix above, heat and boil for 1 minute.
Add 2 lbs. powdered sugar. Mix and spread on
top of the choc. layer. To other half of choc.
mixture add 1 lb. dry roasted peanuts. Spread
this mixture on top. Allow to set before cutting.

-160-

Fami~y

1 c. firmly packed
brown sugar
6 oz. pkg. semi-sweet
or milk choc. chips

Heat oven to 400°. Line 13x9x2" pan with foil;
grease foil with butter. Arrange graham crackers
in prepared pan. (Some crackers need to be broken
to cover entire bottom of pan.) In medium
saucepan, combine br. sugar and butter; bring to
a boil. Remove from heat; pour over graham
crackers. Bake 400° for 5 minutes. Remove from
oven; immediately sprinkle with choc. chips.
When chips are soft, spread over top, sprinkle with
nuts. Chill about 30 min. or until choo. is set.
Cut into bars or break into pieces. Store in
refrigerator.

-161-

Ill
Toffee Squares-Osborn Famil,y
1 c. butter
1 egg yolk
2 c. flour
3-4 Hershey bars
(7/8 oz. ea.)

1 c. brn sugar packed
1 t. vanilla
t. salt
2 c. chop. nuts

1

Heat oven to 350°, Mix butter, sugar, egg yolk
and vanilla. Stir in flour and salt until dough
is well blended. Spread in a rectangle about
13xl0 on greased baking sheet, leaving about 1"
all around edge of baking sheet. Bake 20-25 min.
or until nicely browned. {For a softer cake like
cooky, spread dough in an oblong pan, 13x9!xZ,
bake 25-30 min. 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 6-7 dozen.
Very Good Cookies-Davis Famil-Y (Jeff)
2 sticks oleo
t c. dk. brn. sugar
l t . vanilla
1 t. b.s.
1t c. oatmeal

1 c. sugar
1 egg beaten
1 t. b.p.
lt c. nour
3/4 c. coconut

Mix in order and drop by small balls onto
greased cookie sheet. Allow enough room
thev will sor.e.ad. kiCrispy) Bake 350° 9 min.
Ma~es over ~vv coo ies.

i

Christmas Rum Ball Cookies-Johnson Fami~v
(Nickly & Sto~)

Z c. chop. nuts

Z c, graham cracker
crumbs
lt t. rum extract

1 can ready to spread
choc. fUdge frosting

In large bowl combine all ingredients. Stir
until well blended. Roll in hand, about 1
teaspoon. Shape into 1 inch balls. Roll ball
in powdered sugar, walnuts or choc. jimmies.
no bake, makes about 30. Fun for kids to make!
Graham Cracker Bars -

Mari~yn

Olson

Line a buttered 9xl3 pan with whole graham
crackers. Combine and boil the following for
10 minutes.
1 c. brown sugar
t c. marg. or butter
pinch of salt

t

c. milk
1 c. coconut
1 c. graham cracker
crumbs

Spread over graham crackers in pan. Place
another layer of graham crackers on top of
filling.
Frost with:
Z c. powd. sugar
3T cream or milk

5 T. butter
1 t. vanilla

Cut into squares. (Note: You may double the
recipe and put it in a jelly roll pan.)

-162-163-

~.~.
~

Snickerdoodles - Deeter

Fami~y

t
t

c. butter/softened
c. shortening
lt c. sugar

2

~

~
'

e~;gs

2 3/4 c. flour

~

2 t. cream of tartar
1 t. b.s.

t

-

Chocolate Crinkles-Grossman Family
2 a. sugar
4 oz. melted unsw.
choc. (cool)
2 c. flour
1/2 t. salt
1/2 c. nuts, (optional)

1/2 a. veg. oil
2 t. vanilla
4 eggs
2 t. b. p.
1/2 c. powd. sugar

Mix first 4 ingredients, add next 4 ingredients.
Shape mixture into 1 11 balls. Roll ball in
mixture of 2T sugar and 2 t. cinnamon combined.
Place 2 inches apart on ungreased cookie sheet.
Bake 8-10 min. at 400°.
4 dozen

Mix granulated sugar, oil, chocolate and
vanilla. Mix in eggs, one at a time. Stir
in flour, baking powder and salt. Cover
and refrigerate at least 3 hours. Shape
dough by rounded teaspoonfuls into balls.
Roll in powdered sugar. Place about 2 inches
apart on greased cookie sheet. Bake until
almost no indentation remains when touched.

Chocolate filled Bon-bons-Faber Famibv

Sauce Pan Cocoa Brownies- Brown Family

3/4 c. butter

1/2 c. sugar

Heat:

1/4 c. br. sugar packed
2 t. vanilla
1 3/4 c. flour
1/2 t. salt
3 1/2-4 doz. choc.

1 egg
1/2 t. almond extract
1/2 t. b.p.
1/2 c. very finely

t. salt

kisses
powdered sugar

chopped or grnd.
almonds or pecans

Cream butter and sugars till fluffy. Add egg
and extracts and mix well. Add flour, baking
powder and salt and nuts. Form dough into 1
inch ball. Press each ball around a kiss till
enclosed. Bake 12 min. on ungreased cookie
sheet. Do not overbake. While still warm, roll
in powdered sugar. 3-t-4 dozen Bake at 350°

1 c. shortening
3/4 c. cocoa

Cool.
Beat in:

Add:

4

2 cups sugar
1 t. vanilla
e~;gs

beaten well

1 1/2 cups flour
1 t. salt
Turn into a grgased waxed paper lined 13x9
pan. Bake 325 for 25-35 minutes or until
done.

-164-165-

Brownies (Cake Like) - Ingersoll FamiLy
2 c. flour
1/2 t. salt
1/2 c. oleo
1/2 c. Crisco
2 eggs
1 t. vanilla

2 c. sugar
1 c. water
1/4 c. cocoa
1/2 c. buttermilk
1 t. soda

Boil water and mix into oleo, cocoa, Crisco.
Pour boiled mixture over flour & sugar and
salt. Stir well. Add buttermilk, eggs, soda
and vanilla. Put soda in buttermilk and let
stand a few minutes. Then mix together well.
Frosting:
1 1/2 c. sugar
6T milk

6T. oleo
1/2 c. choc. chips

Boil together for 30 seconds, oool and add
cup choc. chips. Mix and spread on cake

t

Caramel-Nut Brownies - Sanew Family
1 pkg. Kraft Caramels
1 box german choc.
cake mix
1 stick marg. melted

1/3 c. evap. milk
1/3 c. evap. milk
1 c. chop. nuts
1 6 oz. pkg choc. chips

Grease and flour 9 x 13 pan. Melt caramels
and 1/3 cup evaporated milk in heavy saucepan
over low heat, stirring constantly. When
melted, cover to keep warm and set aside.
Combine cake mix, 1/3 c. evaporated milk,
margarine and nuts; ~. spread 1/2 of
mixturg in prepared pan and bake for 6 minutes
at 350 • Remove from oven and sprinkle with
chocolate chips. Drizzle caruel mixture over
chips. Crumble rest of cake mix gver caramels
and bake for 15-20 minutes at 350 • Do not
overbake. Brownies should be soft to the touch.
Cool and cut.

-166-

Brownies - Sherry Family
3/4 c. butter or marg.
1 1/3 c. sugar
3 eggs
1 t. baking powder

2 sq. (2 oz.) unsw.
choc.
1 c. all-purp. flour
1/2 t. salt

Grease a 9xl3 pan, and preheat oven to 350°.
Melt butter and chocolate in medium saucepan over
low heat, stirring frequently. Remove from heat.
Stir in sugar. Add eggs one at a time. Mixing
well after each addition. In a small bowl, mix
flour, baking powder and salt. Stir into choc.
mixture. Pur into pan and bake 25-30 min. Cool
in pan on rack.
24-36 brownies
Chocolate-Carmel Bars - Graves FamiLy (Scott)
1 pkg. Betty Crocker
Supermoist German
Choc. Cake Mix
1 pkg. 14 oz.
caramels

1/2 c.
1 egg
1/2 c.
1/,2 c.
1/2 c.

soft. marg.
evap. milk
chop. nuts
soft. marg.

Heat oven to J50°. Mix dry cake mix, softened
margarine and egg until crumbly. Reserve 1 1/2
cups. Press rest in ungreased 9xl3 pan. Bake
10-12 min. Cool 10 minutes. Heat margarine,
miLk, caramels, low heat. Melt. Pour over
crust. Add nuts. Add rest of crumbly mixture.
Bake 25-30 min. Drizzle with glaze of choc.
buttercrea.m frosting.

-167-

Brownies - Connolly Family (Tom & Christie)
1
4
2
1

c. margarine
oz. melted choc.
c. sugar
3/4 c. flour

4 eggs
1 t. vanilla
1 c. chop. nuts
1/4 t. salt

Mix together and put in 10xl5 pan.
25 min. at 350°.

Bake for

Brownies - Wonoski Family
1 stick oleo
1 c. sugar
4 eggs
1 c. & lT. flour

1 lrg. can Hersey
choc. syrup
1/2 c. chop. nuts

Combine oleo and sugar. Add eggs and syrup.
Add flour and nuts. Spread into greased pan
and bake 35-40 minutes on 325°. (Pan 15xl0 1/2)
Frosting:
6 T. oleo
1 1/2 c. sugar

6 T. milk
1/2 c. choc. chip.

Cook to a rolling boil for 40 seconds.
Remove from heat and add 1/2 c. choc. chips
Cool. Beat until smooth. Frost the brownies
and sprinkle on the nuts.
Norweigean Lemon Bon Bon-Mrs. J. Olson
1 c. butter
3/4 c. corn starch

1/2 c. p. sugar
1 c. flour

Shape into balls, flatten on chop~ nuts
(dip glass in flour). Bake at 350 15 min.
Cool and frost.
Frosting:
1 c. p. sugar
Juice of 1/2 lemon

Peanut Butter Krispies - Tindall Family
(Corey & Colleen)
l c. sugar
1/2 c. peanut butter
6 oz. choc. chips

1 c. white Karo syrup
6 c. Rice Krispies
6 oz. butterscotch
chips

Heat sugar and syrup until dissolved. Add
peanut butter. Pour over Rice Krispies.
Press into 9xl3 pan (buttered). Melt choc.
chips and butterscotch chips and spread over
cereal mixture.
Zuchinni Drop Cookies - John Family
1 c. sugar
1 egg
1 t. b.s.
1 t. cinn.
1/2 t. grnd. cloves

1/2 c. shortening
l c. shreaded Zuchinni
2 c. flour
l/2 t. salt
l/2 t. vanilla

Blend sugar and shortening. Add remaining
of ingredients. Drop teaspoon on ~eased
cookie sheets. Bake 10 min. at 350 • Makes
3 dozen.
Optional: 1 cup nuts, 1 cup raisins, or 1
cup choc. chips.
Lemon Bars - Graving Family
Mix:
l c. flour
1/:4 c. ~. sugar
.
l 2 c. melted mar~.
Spread in bottom of 8x8 pan. Bake at 350 for
20 min.
2 T. flour
1 c. sugar
3 T. lemon juice
1 1/2 t. b.p.
2 eggs
Beat and pu·t over top of baked mixture. Bake
25 min. Sprinkle powdered sugar over top and
cut into bars.

1 t. butter

-169-168-

Fannie Mae Fudge-George-Rosinski Famifr
1 c. butter

1 c. milk

4 c. sugar
Boil 2 minutes. Stir constantly.
Add:
1 t. vanilla
1 pkg. milk choc.
chips
2 sq. (2 oz.) unswt.
choo.

25 lrg. marshma.llows
1 pkg. semi-sweet ohoc.
chips
1 c. nuts-chopped

Stir until melted, pour into greased jelly roll
pan.

Bapy Food Bars - George/Rosinski FamiLY

3 e'gs
1 1 4 c. oil
2 c, white sugar
1 jar (4 1/2-4 3/4 oz.)
each applesaucestrained carrots &
apricots

2 c. flour
1 t. salt
2 t. b. s.
2 t. cinnamon

Mix all ingredients together-pour in greased
and floured jelly roll pan. Bake at 350° for
30 minutes.
Frosting:
1/2 c. butter
2 1/4 c. powd. sugar
1/2 t. vanilla

1 pkg. (3 oz.) cream
cheese

Oatmeal Pudding Cookies-DeVries Family (Donny)
lt c. unsifted all-purp.
flour
1/4 o. sugar
1 pkg. (4 serv.)
vanilla flavor
instant pudding
1 o. raisins (opt)

1 t. b. s.
1 c. butter softened
3/4 c • fi:rmly packe<dl
lt. brn. sugar
2 e~gs
3 1/2 o. quick cooking
rolled oats

Preheat oven to 375°. Mix flour with baking
soda. In large mixing bowl combine butter, sugars
and pudding mix; beat until smooth and ere~.
Beat in eggs. Gradually add flour mixture; then
stir in oats and raisins. (Batter will be stiff,)
Drop by rounded measuring teaspoonfuls onto ungreased baking sheets about 2 in. apart. Bake for
10-15 min.

Use electric mixer if too thick, add small
amount of milk, spread on cooled bars.
Kolachys - Pfenninger Family
1 c. sugar
1/2 lb. margarine
4 c. flour

1/2 lb. butter
4 egg yolks

Cream butter and sugar add egg yolks one at
a time. Then add flour; mix well. Refrigerate
1 hour. Make balls the size of walnuts or
smaller. Place 1 1/2 inches apart on cookie
sheet. Press thumb into center; fill with a
variety of filling (Solo brand). Bake at 350°
for 15 minutes or until beige in color. Cool;
sprinkle with powdered sugar.

-171-

MICROWAVE FUDGE - The Riehms
3 c, chips (any flavor)
1 can sweetened condensed milk
1 stick butter or margarine
1 c, nuts
Combine first three ingred, Cook at 50% power
for 3-5 minutes, Stir and add nuts if desired,
Pour into 8x8 greased pan. Chill 2 hours. Can
also be frozen,
MICROWAVE PEANUT BRITTLE - The Singletons
1 c, salted peanuts
1 t. butter
1 c. granulated sugar
1 t. vanilla
t c, corn syrup
1 t. baking soda
Combine first 3 ingred, in microwave dish with
cover. Cook on HIGH for 3t min. stir, cook an
additional 3t min. on HIGH. Stir in butter and
vanilla. Cook 3 min, on HIGH, stir in baking
soda and mix well. Pour mixture onto buttered
flat pan or cookie sheet and spread. Cool in
refrigerator, When set, break in pieces,
MICROWAVE CARMEL ~ - The Tindalls (Cory & Colleen)
Pop- 16 c, popcorn, put in grocery bag and set
aside.

!n large bowl, combine:
1 c, brown sugar
t c. butter
f c, Karo light corn syrup 1 t. salt
(fook in microwave on HIGH for 2 min, and stir.
Oook 1 min. - stir. Cook 1 min. - stir, Cook
- stir. Add t t. baking soda and stir,
will make it foam up. Pour mixture over
\i,<:~§p7orn in bag. Fold bag down and shake, Set
><microwave on HIGH cook 1 min. - shake. Cook
min, - shake. Cook 30 seconds - shake,
another 30 seconds - shake, Pour on baking
(flatten out) to dry. No more than 10-15 min.
-172-

MICROWAVE CHICKEN ALMOND

MICROWAVE ONE STEP LASAGNA - The Ploskonkas

!ill!!Q - The Joss Family

t

c. slivered or sliced almonds
1 T, butter or margarine
2 whole chicken breasts (skinned & boned)
2 c. diagonnally sliced celery
t c. chopped onion
2 T, soy sauce
2 T. dry sherry or water
1 can (6 oz.) water chestnuts (drained & sliced)
1 can (6 oz.) bamboo shoots (drained)
1 can (4 oz.) mushroom pieces (drained)
1 c. water
2 t. instant chicken bouillon
3 T. cornstarch
Combine almonds & butter in small glass dish.
Microwave, uncovered 2~3t min. or until lightly
toasted, stirring occasionally. Set aside.
Cut chicken into bite size pieces, Combine
chicken, celery, onion, soy sauce & sherry in 2
qt. glass casserole. Microwave, uncovered 6 min.
on HIGH until steaming hot, Add water chestnuts,
bamboo shoots & mushrooms. Combine water, bouillon
and cornstarch, stir into chicken mixture. Micro,
covered 10-12 min. or until boils & thickens,
stirring once or twice. Sprinkle with almonds,
serve over rice.
MICROWAVE STUFFED MUSHROOMS - The Augustyns
1 lb. med. fresh mushrooms (cleaned)
i c. chopped onion
t c. grated Parmesan cheese
1 c. shredded mozzarella cheese
Remove stems from mushrooms (save). Sprinkle
onion into centers of mushrooms. Place mushrooms
in microwave safe dish. Chop mushroom stems up
and sprinkle throughout dish. Sprinkle parmesan
over top, cover and cook on HIGH for 6-7 Min.
Remove,top with mozzarella, cover and let stand
until cheese melts.

-173-

\
1
...

1 lb. ground beef
1 jar (15 oz.) spaghetti sauce
t c. water
1 t. salt
1 pkg, (8 oz,) Lasagna noodles
2 c. ricotta cheese
3 c. shredded mozzarella cheese
t c, grated parmesan
Crumble beef in 2 qt. microproof casserole, Cook
3 min. on HIGH power, Stir and cook 2 more min,
Drain, add spaghetti sauce, water and salt, Spread
t of the beef mix on bottom of 11x? microproof
casserole. Arrange half of the noodles (uncooked)
over sauce spread with ricotta cheese. Sprinkle
with 1 c. mozzarella, Repeat layers. Top with
beef mixture, sprinkle with parmesan, Double wrap
with saran wrap, place in oven, Microwave on 50%
power for 30 min. Sprinkle with remaining 1 c,
mozzarella, Do not cover, cook on 50% power 2 min.

MICROWAVE COUNTRY BREAKFAST - The Augustyns
2 med, baking potatoes (about 6 oz. ea,)
c. butter or margarine
c. chopped green pepper
c. chopped onion
4 eggs
milk
salt
pepper
American cheese
potatoes on HIGH 6-7t min. Let cool, peel &
S~lce.
Meanwhile, in 9 inch baking dish, heat
green pepper and onion 3-4 min, or until
are tender (HIGH). Add sliced potatoes,
eggs, milk, salt and pepper; stir into
)Otatoes and other veggies. Cook on MEDIUM, covered
min. or until eggs are set, stirring twice,
with cheese, let stand covered 5 min, before

t
i
i

-174-

MICROWAVE SPLIT PEA SOUP - Miss Gerber
1t c. dried split peas (rinsed and drained)
t lb. bulk pork sausage or bacon crumbled
! c. chopped onion
t c. chopped celery
5 c. chicken broth
1 t. basil
1 t. thyme
Bay leaves - Salt & Pepper to taste
In 4 qt. microwave bowl, combine sausage or bacon,
onion & celery. Cover and micro on HIGH 5-7 min.
until meat is cooked. Drain off fat. Stir in peas,
broth and seasonings. Cover micro on HIGH 22-25 min,
Stir, recover and micro on MEDIUM-LOW power for 1
hour stirring 3 or 4 times. Taste and adjust
seasoning. Let stand 5 min. Skim off excess fat.
Serve garnished with chopped ham, parsley or croutons.
MICROWAVE ZUCCHINI PARMESAN - The Augustyns
4 med, zucchini, sliced into 1 inch pieces
i c. grated Parmesan cheese
1 c. (8 oz.) tomato sauce
1 c. shredded mozzarella cheese
Set Power Select at HIGH. In 8 inch round baking
dish, combine zucchini, parmesan cheese and tomato
sauce. Heat covered B-9 min. or until zucchini
is tender, stirring once. Sprinkle with mozzarella
cheese and let stand covered 5 minutes before
serving.

MICROWAVE QUICK APPETIZER PIZZAS - The Osborne
6 English muffins split and toasted green peppers
mushrooms
1 jar Ragu Pizza Quick Sauce
onions
mozzarella cheese shredded
Italian sausage and/or pepperoni
Spread each toasted muffin half with pizza sauce,
Top with any of the above or the topping of your
choice. Top the muffin with shredded mozzarella
cheese. Place 4 halves on a paper plate in a
circle and microwave on 70% power until cheese
is melted, Let stand 3 min. before serving.
Repeat with remaining muffins. 12 servings
-175-

MICROWAVE ~ BEEF DIP - The Osborns
1 8 oz. pkg. cream cheese
2 T. milk
1 (2t-3 oz.) pkg, dried beef*
i c. finely chopped green pepper
2 T. dehydrated onion flakes
~ t, garlic salt
{ t. w~ite pepper
~
2 c. sour cream
t c. coarsely chopped pecans
2 T, butter (optional)

.

Place cream cheese in mixing bowl and microwave
minute on HIGH power or until soft. Cut dried
beef into small pieces. Combine all remaining
ingred, except pecans and butter and add to cream
cheese, Microwave 3-5 minutes at HIGH power.
Add pecans and serve, If you use butter, place
on top with pecans and microwave on high t - 1 min.
Serve with crackers** or raw veggies, Serve warm.
*You may substitute 3 oz, crab or shrimp instead of
beef,
**Keebler Toasted Rye Crackers are especially good
served with this dip.

t

MICROWAVE ~ ~ ~ - The Riehms
1! lb, ground beef
1 pkg, taco seasoning
c, bread crumbs
t c. green pepper
1 c. shredded cheddar cheese

t

8 oz. tomato sauce
1 egg
t c. chopped onions
2 T, green chilies

Combine all ingred, except cheese in microwave safe
bowl, Cook on HIGH 15 minutes, Cover with paper
towel, Top with cheddar cheese, cook on HIGH 2 min.
You can top this with taco sauce and dabs of sour
cream and olives.

-176-

GOLDEN PARMESAN POTATOES - The Carlson Family
(Brittany & Tony)
6 large potatoes (3 lb.)
t c. parmesan cheese
1/8 t. pepper
t c, flour
3/4 t, salt
1/3 c. butter
Pare potatoes, cut into quarters. Combine
flour, cheese, salt & pepper in a bag, Moisten
potatoes with '<ater and shake a fe•• at a time
in the bag, coating potatoes well, Melt butter
in a 13x9 pan. Place potatoes in a layer in
the pan. Bake at .312.0 for about 1 hour, Turn
once during baking, Makes 6-8 servings,
~

- The Carlson Family
2 6 oz. frozen lemonade
1 lg. frozen orange juice
7 c, boiling water
2 c. hot strong tea
1t c. sugar
2 c. rum

(Brittany & Tony)

Mix and freeze. Fill glasses
squirt or 7-up over,

t

full, pour

PINA COLADA SLUSH - The Carlson Family
(Brittany & Tony) ·
1 48 oz. pineapple juice
1 12 oz. lemonade
1 bottle pina colada mix
t of the mix bottle of water
1t o. rum
Mix and freeze. Fill glasses
7-up over,

t

full, pour

/II

~
1

l