651 Peace Lutheran Wilmot 1866-1991 Cookbook

Peace Ev. Lutheran Church Wilmot, Wisconsin 125th Anniversary Cookbook 1866-1991Cookbook with recipes compiled by past and present members of the church. Names are included with the recipes.

27662165

1866

1991

651 Peace Lutheran Wilmot 1866-1991 Cookbook.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

Wilmot, Wisconsin

PDF

Valentine
SNIPPETS of SALEM
651 - Peace Ev. Lutheran
Church

Wilmot, Wisconsin
125th Anniversary

Cookbook
1866-1991
Contents:
Cookbook with recipes compiled by past and present members of the
church.
Names are included with the recipes

0-150 pages
Note:
The original documents have been scanned to create this PDF.
The original document may be at the library of WKCHS.
There is no photocopied booklet to backup this PDF series.
The originals used in this booklet may reside at Western Kenosha County Historical
Society.
Some of the documents that were used in this project were copies because the original
paper was mold contaminated, acidic or on the early thermal image paper that over time,
disappears.
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections ..
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 11/2014 by L S Valentine Copyright©Valentine2014

Valentine
SNIPPETS of SALEM
651 -Peace Ev. Lutheran
Church
Wilmot, Wisconsin
125th Anniversary
Cookbook
1866-1991
Contents:
Cookbook with recipes compiled by past and present members of the
church.
Names are included with the recipes

0-150 pages
Note:
The original documents have been scanned to create this PDF.
The original document may be at the library of WKCHS.
There is no photocopied booklet to backup this PDF series.
The originals used in this booklet may reside at Western Kenosha County Historical
Society.
Some of the documents that were used in this project were copies because the original
paper was mold contaminated, acidic or on the early thermal image paper that over time,
disappears.
NOTE:
The materials herein were contributed by those of the area who wished that the history they have
experienced be saved for the future generations. These may represent private documents as well
as previously published articles and obituaries and images from their saved collections ..
Researchers should also refer to the Valentine Digital archives at the SALEM COMMUNITY
LIBRARY (and perhaps other websites) for more images in this collection or digital images of
items photocopied in this booklet or related to the topic.

Compiled 11/2014 by L S Valentine Copyright©Valentine2014

TIPS
How to store flour
Gold Medal• all-purpose flour should be
stored in an airtight canister in a cool, dry
place and used within 15 months. 'b keep
longer; wrep tlghtlyinaplatlcfood
storage btM} and f9frigerate or freeze.
Bring flour to room temperature before
using.

How to measure lour
All-purpose flour requires no sifting. 'b
measum accurate~ spoon flour into a
standard dry-ingi'Mient measuring cup
and then level·with a knife or spatula.

How to sub~ lour
All-purpose flour can be used In recipes
calling for self-rising flout: For each cup of
all-purpose flour In the recipe, add
1~ teaspoons baking powder and
~teaspoon salt.

Number of cups per pound
Them are about 3"A cups of flour per
pound. Them are about 17 cups of flour in
thiS 5-pound bag of flour:

Quality Guarantee

Hew to store flour
Gold Medal• all-p!J~;flour should be
stored.in an airtightGSRisterin a cool, dry
place and used within 15•months. 1b keep
longer; wrap tightly in aplastic food
storage bag and refrigerate or freeze.

Bring flour to room temperature before
using.

How to measure lour
All-purpose flour requi~ no sifting. 1b
measure accurate~ spoon flour into a
standard dry-ingredient measuring cup
and then level with a knife or spatula.

How to substitute flour
All-purpose flour can be ~;~sed In recipes
calling for self-rising flout For each cup of
ali-purpose flour in the recipe, add
1% teaspoons baking powder and
%teaspoon salt.

Number of cups per pound
Thel6 am about 3% cups of flour per
pound. There am about 17 cups of flour in
this 5-pound bag of floua:

Quality Guarantee

RES

RO

N

Water or milk (whole, skimmed, evaporated or reconstituted nonfat
dry) are most often used for breads. Water makes the crust crisp, while
milk produces a soft crust and a creamy--white crumb. The liquid must
be at the correct temperature; if it is too hot, it will kill the yeast; if it is
too cold, the dough will take longer to rise.
Many different kinds of fat [butter, margarine, shortening, salad oil
or lard) can be added to bread dougr1 to improve flavor and make the
dough stretch more easily. H1e bread will have a tender crumb and
stays soft longer.
Eggs added to a yeast dough add flavor, color and nutrition. They
soften the crust and give the interior a fine crumb.
Do not try to speed up the yeast in bread dough by increasing the
amount of flour, sweetener or salt, or by adding ingredients. These will
only make the bread heavier.
To test the rising of yeast dough: The dougl1 is doubled when two
fingertips pressed 1h inch into it leaves dents that remain if dents fill in
quickly, let rise 15 minutes longer and test again.
Ways to glaze bread before baking are: for a dark, shiny glaze, brush
on 1 beaten egg yolk. For a light shiny glaze, beat the whole egg or brush
on melted butter or margarine. For shine with no color, brush on 1 egg
white beaten with 1 tablespoon water.
How can I test the vitality of yeast? Just before using the yeast, mix
some into one-quarter cup of ukewarm water that has been enriched
with one-quarter teaspoon of sugar, tr1e food for the yeast If the yeast
mixture does not start to bubble within five to ten minutes, your
microorganisms are dead or enervated and will not leaven your dough
or batter.
When baking bread, if tops brown too quickly, cover loosely with foil
To test for doneness- tap top of loaf lightly with your fingertips. If it
sounds hollow and is well browned on top, the bread is ready. Remove
loaves from pans immediately so bottoms don't become soggy; cool on
wire racks.
If you roll out dough between 2 sheets of waxed paper, dab some
water under the bottom sheet and it won't skid away.
All ingredients for bread making should be at room temperature. It's
important to use the right size pan.
Bread stores in a cool, dry place best. it
may be kept in the refrigerator but will
stale more quickly. Bread keeps in
wra
freezer for 3 months if
and you make sure to press
as mudl
air as possible.

OO®~iliJ>®~
CC®IJiJD IW nil®cdJ liD~
Past and Present Members of
Peace Ev. Lutheran Church
Wilmot, Wisconson 53192

Walter's Cookbooks - 215 5th Ave. S.E. - Waseca, MN 56093
Walter's serving Church, School, and Civic Organizations
for over 25 years.
Printed in U.S.A.

TABLE OF CONTENTS
Appetizers

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Des serts ..

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25

73

Main Dishes .................................................................................. 99
Vegetables ................................................................................... 121
Soups and Salads ....................................................................... 12 7
Potpourri. ..................................................................................... 14 3
Pastor's SJ>ecials ........................................................................ 159

RF

PART'i

Lib.~~EI:tS

Cheese and fruit tasting is an easy, conversation-making way to
entertain friends before dinner. Seasonal varieties of fruit include
peaches, nectarines, sweet cherries, figs, grapes, apricots, pineapple,
strawberries, plums and melons. Or try fruits such as papaya and
mangoes. Dried fruits such as prunes and raisins also team nicely with
cheese and fresh fruits.
Some cheese and fruit combinations: Cheddar, Provolone and
Camembert with pineapple, grapes, pears and walnuts. Brie, Monterey
Jack and Feta with tangerines, strawberries and dried prunes. Colby,
Gjetost, Emmenthaler and Roquefort with apricots, pineapple and
plums.
Remember, if cooking the ctleese for your appetizers, that excessive
heat and prolonged cooking turns it stringy and leathery. When making
a sauce, stir in the cheese toward the end of cooking time just until
totally melted
To keep egg yolks from crumbling when slicing hard cooked eggs, wet
the knife before each cuL
The pointed end of a beer can opener is an excellent tool fordeveining
shrimp.
Out of ginger ale? Mix equal parts of Coke and 7-Up.
Use styrofoam egg cartons as trays when you need extra ice cubes for
parties.
If the carbonation fizzes out of your champagne, add one raisin to the
bottle. The raisin won't affect the taste but its raw sugar will start the
bubbling up again.
Christmas Starter, dinner or breakfast: Serve Cranberry Juice topped
with lime sherbet.
You can use frozen dougr1 to make flaky crusts for appetizers. Thaw,
cut into desired shapes,
in filling, brush with butter, bake 10-15
minutes at 375 degrees. Ilings can be chopped up chicken, roast beef
or any cooked seafood; or any cooked vegetables as mushrooms,
broccoli, cauliflower.
Place bay leaves [which are never to be eaten) in a tea ball for easy
removal from sauces (or stews).
For instant white sauce: blend together 1 c. soft butter and 1 c. flour.
Spread in an ice cube
chill well, cut into 16 cubes before storing in
a
bag in the freezer. For medium-thick sauce: drop 1 cube into 1
c. of milk and heat slowly, sti
as it thickens.
Store carton of cottage cheese
down. It will
twice as
for

RUEBEN SPREAD
5 sm. pkg. Budig corned
beef
2 c. Hellmann's mayonnaise
1 lb. Swiss cheese, grated

1 c. onion, chopped
16 oz. can sauerkraut,

drained
Cocktail rye bread

Mix mayonnaise, onion and cheese in casserole dish. Cut
corned beef m small pieces and add to mixture. Spread
sauerkraut over top. Heat in oven at 350 degrees for 15-20
minutes until melted. Serve on cocktail rye bread.
Claudette Stohr

BEAN DIP
16 oz. can refried beans
1 c. ( 4 oz.) shredded

Monterey Jack cheese
1/2 c. taco sauce
4 oz. chopped green chilies

1/4 c. diced onions
11/2 tsp. chili powder
1/,8 tsp. cumin
1/4 tsp. oregano

Mix all ingredients together and microwave until warm
and cheese is melted. Use tortilla chips to dip.
Mary Prange

NACHOS DIP
1 pkg. crea:m cheese
1 container sour cream
1 pkg. taco seasoning
1 pkg. grated Cheddar
cheese

1 tomato, chopped
2 c. lettuce, sliredded
Black olives, optional

Mix the cream cheese, sour cream and taco seasoning on
a tray. Put shredded lettuce on top of mixture, put tomatoes on
cheese and black olives on top. Cottage cheese can also be
added with the sour cream and cream cheese.
Kathy Lathrop

TACO DIP
1 ( 15 oz.) ean Hormel chili

(no beans)
1 ( 8 oz.) pkg. cream cheese

4 oz. shredded taco or

Cheddar cheese
Tortilla chips

Appetizers

1

Microwave or heat chili and cream cheese until melted.
Add taco cheese and heat until melted. Serve warm with chips.
Donna Jerde

SPINACH BALLS
2 (10 oz.) p~. frozen
chopped spinach
3 c. herb seasoned stuffing,
measure & crush a little
2 chopped onions

6 beaten eggs
3/,4 c. meltea butter

1'/2 c. Parmesan cheese
1 tsp. garlic salt
1/.2 tsp. thyme
1'/2 tsp. Accent

Thaw and drain spinach. Mix all other ingredients.
Make into balls and freeze on a cookie sheet. Seal in b_aggies
for future use. Bake frozen 20 minutes at 350 degrees. Makes
50.
Thelma Gates

2 Peace Ev. Luth. Church 125th Ann. Cookbook

mONKEY BREAD
3 tubes buttermilk biscuits
(10 in a pkg.)
1/,2 tsp. cinnamon
1/3 c. sugar

Nuts
11/2 sticks margarine
1 tsp. cinnamon
1 c. brown sugar

Cut each biscuit into 4 pieces. Roll each piece into mixture of 1/2 tea~oon cinnamon and 1/3 cup sugar.
Grease Bundt pan with Crisco. Place nuts in bottom of
pan, then add layers of biscuits. Combine margarine\-.. 1 teaspoon cinnamon and brown sugar in small saucepan. noil 2-3
minutes. Pour over biscuits and nuts. Bake at 350 degrees for
25 minutes. Cool for 10 minutes and turn out on plate.
Debbie Habendott

BEST BANANA NUT BREAD
1 c. sugar
2lg. eggs
3 oananas, mashed
1/2 c. chopped nuts

2 c. flour
1 tsp. soda
1/,2 tsp. salt
1/2 c. butter

Sift flour with soda and salt. Cream butter and sugar.
Add eggs one at a time; mix thoroughly:. Add bananas to flour
mixture; add to creamed mixture graaually. Mix well. Add
nuts.
Pour into well greased loaf pan. Bake at 350 degrees for
45-60 minutes or until done. Remove from oven; let stand in
pan awhile. Remove from pan; cool completely.
Helen Paasch

CARAmEL ROLLS
2 loaves frozen bread dough
1 stick margarine
Chopped nuts

1 (3 oz.) _pkg. b~tterscotch
pudding m1x (reg. not
mstant}
1/2 c. brown sugar

Line a 9 x 13 inch 2_an with chopped nuts. Cut each
frozen bread into 9 pieces. Place cut side down on top of nuts.
Melt margarine and pour over rolls, then mix pudding mix with
brown sugar and sprmkle over the rolls. Cover and store in refrigerator overnigfit and bake in the morning for 30 minutes at
350 degrees.
Thelma Gates
Breads and Rolls

3

LUNCHEON ROLLS
4 1/2-5 c. flour
2 pkg. dry yeast
3J:~ c. milk
1/2 c. water

1/4 c. vegetable on
2 tsp. salt
2 eggs,. room temperature
Meltea butter

Stir together 2 cups flour, oil, sugar and salt in a
saucepan and heat until warm. Add liquid ingredients to flouryeast mixture and beat until smooth, about 2 minutes on
medium speed of electric mixer. Blend in eggs. Add 1 cup
flour and beat 1 minute on medium speed. Stir in 1 1/2 to 2
cups additional flour, making a soft dough.
Turn onto lightly floured surface and knead until smooth
and satiny, 8 minutes. Cover with bowl and rest 20 minutes.
Shape dough into rolls. Place on greased pan. Let rise until
doubled about 30 minutes. Bake in a 400 degree oven, 15-20
minutes. Brush with butter. Makes 24 rolls.
NelvaLynn

FRUIT COFFEE CAKES
1/.2 c. butter
3/4 c. sugar
2 eggs

2 c. flour
2 tsp. baking powder
1 c. milk

TOPPING:
1/.2 c. butter
1/2 c. sugar

1 1/2 c. flour

Fruit can be fresh that has been thickened or canned by
filling.
Beat all ingredients in order: butter, sugar, egg§, flour,
powder and milk. Divide batter between 2 pie plates. Put fruit
filling over. Make crumb topping by cutting Dutter into sugar
and flour. Spread on top. Hake at 350 degrees for 40-45
minutes.
Claudette Stohr

4 Peace Ev. Luth, Church 125th Ann. Cookbook

miCROWAVE PUmPKIN COFFEE CAKE
1/,3 c. rnargarine or butter
1'/2 c. firmly packed brown
sugar
1/3 c. white sugar
11/4 c. flour
3/,4 tsp. pumpkin pie spice
1/,2 tsp. salt
1'/4 c. chopped nuts

1/,4 tsp. cinnamon
1/,2 tsp. baking powder
1/,4 tsp. baking soda
1/,2 c. sour cream
1'/2 c. cooked mashed
pumpkin
1 egg

GLAZE:
1/4 c. powdered sugar
1 tsp. margarine

1-2 tsp. milk

In :~ quart microwave safe bowl, melt 1/3 cup margarine
on high for 30-45 seconds or until melted; st1r in brown sugar
and sugar. Lightly spoon flour into measuring cup; level off.
Mix in flour, pumpkm pie spice and salt until crumbly. Remove lf2 cup of mixture to small bowl; add nuts and cinnamon.
Mix well; set aside.
To remaining mixture add baking powder, baking soda,
sour cream, pumpkm and egg. Beat until smooth. Pour batter
into ungreased 8 or 9 inch round microwave safe dish. Sprinkle
with reserved mixture. Microwave on medium for 8 mmutes,
rotating dish 1/4 turn half way through baking. Microwave on
high for ~~ 1/2 to 5 1/2 minutes or until cake pulls away from
sides of dish, rotating dish once halfway through baking. Let
stand 5 minutes.
In small bowl, combine glaze ingredients. Drizzle glaze
over coffee cake.
Colleen Oldenburg

CRANBERRY LOAF
3/4 c. orange juice
3 tbsp. rnelted butter
1 tsp. ahn.ond extract
1 c. sugar
1 egg

2 c. flour
1/,2 tsp. baking powder
1/,2 tsp. salt
1/2 bag whole cranberries
(2 c. washed)
3/4 c. walnuts, chopped

Add extract and melted butter to orange juice; set aside.
In mixing bowl beat sugar and eggs· beat until lemon color.
Stir in jmce mixture. Stirring by hand, add wet cranberries and
nuts to flour. Make a well and pour in liquids. Stir by hand to
the point of all being mixed.
Breads and Rolls

5

Pour into 1 large or 2 small bread pans. Bake 1 hour and
10 minutes for large or 45 minutes for small at 325 degrees, but
test after the first 45 minutes.
Thelma Gates

BLUEBERRY mUFFINS
1/,4 c. safflower oil
3'/4 c. brown sugar
1 c. unbleached white flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1 c. 1% buttennilk
1 egg

1/,3 c. oat bran
1'/.3 c. oatmeal
1'/_3 c. wheat genn
1 1/3 c. blueberries

In a mixing bowl combine 6 to2 ingredients. Add buttermilk, egg, oat bran, oatmeal and wheat germ. Mix lightly
with a wooden spoon to moisten. Stir in blueberries.
Fill paper lined muffin tins 3/4 full with batter. Bake at
400 degrees for 20 minutes or until toothpick inserted into center comes out dr;y. Remove muffins from tins and cool on wire
racks. Can subst1tute raisins for blueberries.
Edna Stefan

PUmPKIN RIBBON BREAD
BREAD:
1 c. pum_pkin
1/2 c. oil

2e~sc. su ar
11
1/ tsp. saYt

1/,2 tsp. cloves
1{2 tsp. cinnamon
1 2/3 c. flour
1 tsp. soda
1 c. chopped nuts

FILLING:
2 ( 3 oz.) pkg. cream cheese

1/3 c. sugar

1 tbsp. flour
1 egg
2 tsp. grated orange peel

Pour 1/4 of batter into each of 7 1/2 x 3 1/2 x 3 inch loaf
pans. Carefully spread filling over batter. Add remaining batter. Bake at 325 degrees for 1 1/2 hours or until done. Cool10
minutes before removing from tms. Refrigerate.
Colleen Oldenburg

6 Peace Ev. Luth. Church 125th Ann. Cookbook

RYE BREAD
3 c. lukewarm water
1/4 cake household yeast

2 tsp. salt

4 c. bohemian rye flour

Put lukewarm water, salt and yeast in a bowl. Then stir
in flour. Let it rise for 2 hours, stirring several times. Then
place on floured board and knead in 4 cups of flour or until very
stiff.
Place on a greased pan. Place in oven immediately
without rising again. Bake 1 1/4 hours in a hot oven.
Minnie Lubkeman

PECAN ROLLS
3/4 c. milk
2 tbsp. shortening
1/4 c. lukewarm water
1 tbsp. sugar
1 tsp. salt

3 c. sifted all-purpose flour
6 tbs.P· butter or margarine
1 c. hght brown sugar
1/2 c. pecans

1 cake yeast

Scald milk. Add shortening. If using compressed yeast,
crumble it into water. Add sugar and salt. Stir until yeast is
dissolved. If using dry yeast, dissolve in water as directed on
package. Add to milk and stir in sugar and salt. Add 1 cup
flour and beat until smooth. Continue adding flour (about 2
cups) until dough is stiff enough to handle.
Put on floured board. Knead until no longer stick;y.
Place in greased bowl. Cover and let rise until double in bulk
(about 30 minutes). For quicker rising, place in slightly
warmed oven.
When do~gh is light, knead it down and roll out to 1/2
inch thickness. Spread with 3 tablespoons softened butter, then
sprinkle with 1/2 cup brown sugar. Roll and cut in 3/4 inch
thick pinwheels. Grease round cake pan. Sprinkle with lj2 cup
brown sugar. Dot with remaining 3 tablespoons butter and
sprinkle w1th 1/2 cup _pecans. Let nse. Bake in 350 degree oven
for 35-40 minutes. Turn upside down on serving plate. Serve
immediately.
Ardys Forster

Breads and Rolls

7

DATE BREAD
1 c. dates, stoned & cut
1 c. hot water
1 egg, beaten
1/2 c. sugar (brown or
white)

1 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 c. chopped nuts

Pour hot water over dates, let stand until cool. Beat egg.
Add sugar, then date mixture. Sift dry in_gredients adding 1
teaspoon salt. Stir 3/4 of this mixture into the first inl¥edients.
Sift the 1/4 of flour mixture over nuts and add last. Pour into
loaf pans and bake 1 hour in a 350 degree oven.
Mrs. Herman Hasselman

FRUIT BREAD
2 (1 o.z.) cakes yeast

1 i/,2 c. sugar

1 I'/2 c. milk, scalded &

cooled
1 1/,2 tsp. salt
8 1'/2 c. flour
About 3/4 c. butter, rnelted

3 eggs, well beaten
3/4-lb. mixed candied
fruits, chopped fine
11/2 c. raisins
2/S c. chopped nuts
1 tbsp. cinnamon

Mix yeast with 1/2 cup sugar until liquified. Mix with
milk. Beat in salt and 3 cups flour until smooth. Cover and let
stand in warm place for 1 hour. Add 1/2 cup butter, eggs, 1/2
cup sugar and remaining flour. Knead on a floured pastry cloth
until smooth and elastic.
Place in a large greased bowl. Cover and let rise until
double in bulk. Turn on a pastry cloth and sprinkle with fruit
and nuts. Knead into dough. Divide into 2 parts. Roll each
into a rectangle about 12 x 16 inches. fu>read with remaining
butter and sugar mixed with cinnamon. H.oll up lengthwise and
place in 2 large greased loaf pans. Cover and let rise until
double in bulk.
Bake in a hot oven (400 degrees) for 10 minutes. Lower
heat to 350 degrees and bake 50 mmutes longer.
Mrs. Bert W. Schenning

BANANA BREAD
3 bananas
1 c. sugar
1 egg, beaten
2 c. flour

1/2 tsp. salt

1 tsp. baking powder
1 tsp. soda
1/2 c. nutmeats

8 Peace Ev. Luth. Church 125th Ann. Cookbook

Mash bananas with fork. Add 1 cup_ sugar and egg. Sift
flour with salt, soda and baking powder. Mix all together. Add
nuts. Bake 1 hour in moderate oven.
Annie Smith

BANANA BREAD
2 bananas, mashed

1 c. sugar

1/2 c. sour milk
2 c. flour
1/2 tsp. baking powder

1 c. sugar
1 egg
1/2 tsp. salt
1 tsp. soda

Sift flour soda, salt and baking_ powder. Cream sugar
and butter; add beaten egg, mashed banana and sour milk.
Then mix with dry ingredients. Bake at 375 degrees for 50
minutes.
Gustie Rasch

DATE BREAD
1/2 lb. dates, cup fine
2 c. boiling water
2 t~. soda
1 1 2 c. white sugar
2 t sp. melted fat

2 eggs, well beaten
3 c. flour
1 tsp. salt
1/2-3/4 c. chopped

walnuts

Pour boiling water over dates. Add soda and let cool.
Mix sugar, melted fat and eggs. Combine the 2 mixtures. Add
flour, salt and walnuts. Bake in slow oven 1 hour. Makes 2
loaves.
Dorothy Jahns

ORANGE BREAD
3 c. flour
4 tsp. baking powder

3/4 tsp. salt
1 c. sugar
1 egg, slightly beaten

1/4 c. grated orange rind
1 c. orangejuice

1/3 c. salad oil or melted
shortening

Sift flour, measure. Add baking powder salt and sugar;
sift again. Combine egg, orange rind, juice and salad oil. Pour
into flour mixture and stir just enough to moisten dry ingredients. Do not beat.

Breads and Rolls

9

Turn into greased loaf pan and bake at 350 degrees,
about 1 hour until done, remove from pan. Cool, wait a day to
slice and serve.
Mrs. John Thiede

BANANA NUT BREAD
1/,4 c. soft shortening
3Z4 c. sugar
2'/3 c. mashed banana.s
1egg
3 tbsp. sour milk or
butterrr1ilk

2 c. flour
1/,2 tsp. baking powder
1Z2 tsp. soda
1Z4 tsp. salt
1'/2 c. nuts

Mix together shortening sugar bananas, egg and milk.
Sift together flour, bakin_g powder, soda and salt. Add to liquid
mixture, stir unti1 dry mgredients are moistened. Add nuts.
Line bread pan with greased paper. Bake 1 hour at 350 degrees.
Note: To save on sugar, use 1/2 cup corn syrup and only
1/4 cup sugar. (Reduce liqmd to 1 tablespoon if syrup is used.)
Mrs. S. Schm.alfe(dt

APRICOT BREAD
1 c. sugar
1 egg
2 tbsp. soft butter
1/,4 c. water
1'/2 c. orange juice
2 c. flour

2 tsp. baking powder
1 tsp. salt
1/,4 tsp. soda
1'/2 c. chopped nuts
1 c. dried apricots I( soak 30
min. in water)

Drain and cut apricots (if canned apricots are used, drain
well). Mix in order given. 'Line bottom of greased loaf pan
with paper. Grease again. Pour in batter and let stand 20
minutes. Bake 55 minutes in 350 degree oven.
Elsie Dean

BROWN BREAD
1 pkg. dates
1 c. raisins
1 c. nuts

3 tsp. soda in 2 c. boiling

water

Pour over all the above and let stand until cool.
Add:

10 Peace Ev. Luth. Church 125th Ann. Cookbook

4 c. flour

3/4 c. shortening

1 tsp. baking powder

2 c. brown sugar

1 tsp. vanilla

3 beaten eggs
2 tsp. cinnamon

Mix all together. Fill 5 cans half full and bake 50
minutes.
Mrs. Otto Schenning

GRAHAm BREAD
2 tbsp. sour cream or 1 tbsp.

lard
3 tbsp. honey or dark syrup
2 c. sour milk
1 c. raisins

11/2 tsp. soda
1/,4 tsp. salt
1'/2 c. wheat flour
'then add enough graham
Flour to make stiff
batter

Bake slow, almost an hour.
Emily Meinke

BROWN BREAD
2 c. flour
1/,2 tsp. baking powder
1/.2 c. sugar
1 heaping: tbsp. butter
1 egg

1 c. chopped dates
1 tsp. soda
1 c. boiling water
1/2 c. chopped walnuts

Mix water, dates and soda; let cool. Cream butter and
sugar. Add the egg and mix well. Add date mixture. Add sifted
flour and baking powder. Stir in nutmeats. Bake in greased
loaf pan in 350 degree oven for 1 hour.
Mrs. Chris Ehlert

YEAST NUT BREAD
1 yeast cake
1f4 c. warm water
1 c. milk

1/4 c. sugar
2 tbsp. shortening

1
1
3
1

egg, beaten
tsp. salt
c. flour & 1 c.
c. P.ecan nuts (chopped
fine)

Put ;yeast in warm water. Let stand. Put milk, sugar and
shortening_ in a pan and heat until melted. Cool. Pour into egg,
which has been beaten, plus salt. Add the yeast and mix all.
Breads and Rolls

11

Sift flour. Add the above mixture and beat hard. Add
nuts and 1 more cup of flour; mix well and let raise (double its
amount). Put in 2 bread pans, let raise again and. bake 45
minutes at 350 degrees.
Elsie Dean

NUT BREAD
3
4
2
2

c. flour
tsp. baking powder
eggs
tbsp. melted butter

1/2 c. brown sugar
1 ts}!. salt
11j2 c. milk
1 c. chopped nuts

Mix and sift dry ingredients. Add nut meats, beaten
eggs, milk and butter. Put in _greased bread tin. Let rise in
warm place for 20 minutes. Hake in moderate oven 30-40
minutes.
Alice Kufolk

BOSTON BROWN BREAD
1 lb. dates, cut up
2 tsp. baking soda

2 c. boiling water

Let cool.
1 c. nuts
1 c. raisins
1/2 c. maraschino cherries
4 c. flour

11/2 c. sugar
2 tbsp. butter
2 eggs
1/2 tsp. salt

Cream together sugar, butteS, eggs and salt. Add flour
and dates that have been cooled. Then add remainder of ingredients and bake in 300 degree oven for 1 hour and 15
minutes.
Mrs. Edna Otto

DATE NUT BREAD
4 c. chopped dates
2 c. chopped nuts
2 c. boiling water

1/2 c. shortening

1 1/2 c. brown sugar
4 c. cake flour
1 tsp. salt
2 tsp. soda

Pour 2 cups boiling water over dates and nuts; let stand.
Add sugar slowly to shortening, cream. Measure flour and salt
and sift twice.
12 Peace Ev. Luth. Church 125th Ann. Cookbook

Break eggs directly into sugar and shortening mixture;
beat well. Add soda to dates. Stir m flour and fruit alternatel;y.
If batter gets stiff add 2/3 cup cold water. Pour into 4 small
greased and floured pans. Bake 45 minutes. Test with toothpick. Cool on rack.
Ardys Forster

PLAIN NUT BREAD
3 c. flour
3 tsp. baking powder

1 tsp. salt
3/4 c. sugar

Sift into mixi!lg bowl. Beat 2 eggs; add 1 cup milk. Add
to dry ingredients. Mix well and add 1 cup walnuts. Bake in 2
small greased bread tins. Bake 1 hour at 350 degrees.
Mrs. Gene Christensen

NUT BREAD
2 well beaten eggs
2 c. brown sugar
2 c. sour Inilk
4 c. flour

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

Beat eggs. Add sugar; beat well. Add sifted ingredients
with sour milk. Bake 1 hour at 350 degrees.
Vera Frank

AYE BREAD
1 yeast cake dissolved in 1
tsp. sugar
2 c. warm water
2 level tsp. salt

1 tbsp. sugar
1 tbsp. shortening
Enough white flour to
make a sponge

Mix stiff with Bohemian style rye and wheat flour. Let
rise until double in bulk. Punch down. Knead until light. Bake
34 minutes to 1 hour in 37 5 degree oven.
Edith Oetting

OLD FASHIONED FRENCH BREAD
2 c. warm water
1 yeast cake

2 1/,2 tsp. salt
6 1/2 c. flour

Breads and Rolls

13

Dissolve the yeast in half of the water. Add 2 cu_ps of the
flour. Make a sponge and let raise. When fully raised add the
salt, dissolved in the rest of the water and knead With the rest of
the flour (treat same as milk bread). Let raise once then shape
in long_loaves.
Place in a baking_ tin with the seam on the bottom, then
cover with a towel and let raise again. When raised take a very
shar_p knife (or razor blade) and cut 3 small long gashes across
the loaf witli a swift stroke to sever the crust then place quickly
in a hot oven (450 degrees). When half baked wash with milk
and finish baking (bakmg time 1 hour and 15 minutes).
Mrs. Charles St. Pierre

PAAKEA HOUSE AOLLS
1 :Rt. milk
1 tbsp. butter
1 tbsp. Crisco
1 egg

1 tsp. salt
1 tbsp. sugar
1 yeast
6 c. flour

Scald milk. Add butter and Crisco. Let cool. Put flour in
bowl. Add yeast in middle after it has been dissolved in 1/2 cup
water and 1 teaspoon sugar. Add sugar, salt and beaten egg to
milk mixture. Add to flour and risen yeast. Beat well. Let rise
until double in bulk.
Roll out 1/2 inch thick. Cut small rounds with cookie
cutter. Take each round, put it oblong. Make a slight cut in
middle. Brush well with melted butter and fold over.. Bake 20
minutes at 450 degrees.
Mrs. Annie Smith

COFFEE CAKE
2 c. flour
11/2 c. milk

1/4 c. sugar

1/,4 c. shortening
1'/4 cake yeast dissolved in

3 tbsp. milk

Mix the lukewarm milk, sugar, salt and melted shortening together. Then stir in the dissolved y:east and enough
flour to make a stiff batter. Let it rise until double in bulk.
Then stir and let rise a_gain.
Place on floured board and knead in 2 1/.2 cups flour or
until stiff enough to roll out. Place on greased baking sheet 16
x 15 inch. Bake 10 minutes in moderate oven 375 degrees. Dot
top of cake with butter, then sprinkle on topping.

TOPPING:
14 Peace Ev. Luth. Church 125th Ann. Cookbook

1 egg yolk
1/2 tsp. cinnamon

1 c. sugar
1 tbsp. flour
1/2 tsp. vanilla

Mix together.
Minnie Lubkeman

ICE BOX BISCUITS
1 c. lard
1/2 c. sugar
2 compn~ssed yeast cakes
2 c. water that has been
boil«:~d & cooled

2 soup spoons salt
2 eggs, tieaten
6 lj:t, c. flour

Cream together lard and sugar.
Let raise double in bulk. Punch down and place in refrigerator 18-24 hours. Take pieces of dough size of walnut.
Roll into ball. Place 2 in muffin tin or use tliree smaller pieces
for clover leaf rolls. Let raise about 2 hours. Bake 20 mmutes
in a moderate oven.
Freda Rentner

NUT HORNS
1/,2 c. butter
1/2 c. fine chop~d nuts
4 tbsp. powdered sugar

2 c. flour
1 tsp. vanilla

Mix butter and sugar together. Put nuts and flour in·
mix until dough is stiff. Make little horns and bake for lS
minutes at 350 degrees. When done sprinkle with powdered
sugar.
Anna Lubkeman

PARKER HOUSE ROLLS
1 cake y(~ast
6 tbsp. sugar
1 3/4 tsp. salt
1/4 c. melted shortening

3/,4 c. lukewarm water
3/4 c. milk, scalded &
cooled
5-5 1/4 c. flour

Breads and Rolls

15

yeast in
Add salt, shortenimg, sugar
and water. Add flour, a
at a time, beating thoroughly
after each addition. Turn onto lightly floured board and knead
until smooth.
with a warm damp doth. Let rise until
double in bulk.
to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease 'middle of each with dull ed~e of knife.
Brush 1/2 lightly with butter or butter subst1tnte. Fold
over pressing together with palm of hand. Place dose together
rows on well -oiled baking sheet. Cover and let rise until
treble in bulk. Bake in hot oven at 400 degrees for 18-20
minutes. Makes 24 rolls.
Mrs. Louis Miller

QUICK CARAWAY
3 c. sifted flour
4 1/.2 tsp. baking powder
1 1/2 tsp. salt

UTTERHORNS
1 tsp. caraway seeds
1/2 c. shortening
11/2 c. :milk

Sift flour, resift with baking powder and salt. Stir in
carawa;y seeds. Cut in shortening to consistency of cornmeal.
Add m1lk and stir only until dry ingredients are moistened.
Knead on lightly floured board for 112 minute. Divide dou&h in
half and roll each half into an 8 inch circle. Divide each c1rcle
into 12 sections with sharp knife or pastry wheel pie fashion.
Roll UQ beginnin& at wide end.
Place biscmts 1 inch apart (with .2_oints of dough underneath) on ungreased baking sheet. Brush with milk and
sprinkle with salt. Bake in 450 degree oven for 12-15 minutes
or until golden brown. Makes about 2 dozen butterhorns.
Mrs. Pape

SIXTY miNUTE ROllS
3 c. flour
2 cakes yeast
1/4 c. lukewarm water

3 tbsp. sugar
114 tsp. salt
4 tbsp.lard

11/4 c. milk
Dissolve yeast in lukewarm water. Place milk, sugar salt
and lard in saucepan; heat until lukewarm. Add yeast and flour;
mix welL Cover and let rise in warm place 15 minutes. The
dough is very soft and rather difficult to handle, but do not add
more flour and do not knead or punch down.

16 Peace Ev. Luth. Church 125th Ann. Cookbook

With a teaspoon, cut off pieces of dough. With well
greased hands shape into balls and place 3 balls in each well
greased muffin tin. Cover; let rise in warm place 15 minutes.
Bake in hot oven at 450 degrees for 10 minutes.

Mrs. Ceo. Kohlstedt

POTATO PANCAKES
1/,4 c. flour
1'/2 tsp. salt
1 tsp. baking powder

1/8 tsp. pepper
2 lg. raw potatoes, grated
1 egg

Sift flour, salt, baking powder and pepper. Add to
potatoes with well beaten egg. A little more or less flour may
be needed according to amount of water in potatoes. Drop by
tablespoons in pan containing a little hot fat. Cook to golden
brown on both sides.
Mrs. Otto

POTATO PANCAKES
3 c. grated raw potatoes
2 eggs, well beaten
11j:t. tbsp. flour

1/2 tsp. baking powder
1 tsp. salt

Cover grated ROtatoes with cold water. Let stand a few
minutes. Drain. ACid beaten eggs. Mix dry ingredients to
r>otatoes. Drop by spoonfuls into hot greased frying pan.
Brown on both sides. Serves 4-6.
Mrs. E. Beager

POTATO PANCAKES
3 med. :raw potatoes
1 tbsp. flour or 2 tbsp. dry

bread crumbs

1 tbsp. cream
1 egg, beaten
1 tsp. salt

Grate J?Otatoes. Add other ingredients. Stir well. Drop
by spoonfuls m hot greased frying pan. Turn once.
Mrs. Ralph Marzhal

Breads and Rolls

17

RAISED DOUGHNUTS
1 t~. salt
1 1 2 cakes yeast
4 t sp. sugar
8 tbsp. melted butter

4 c. flour

1 egg

2 e~yolks
1 3f4 c. milk

Crumb yeast in 1/2 cup lukewarm milk with 1 teaspoon
sugar and 1/2 teaspoon flour. Mix dry ingredients. Warm 1
1/4 cups milk to tepid temperature. Beat whole egg and yolks
together and add to tepid milk. Stir in dry ingredients. Add
milk-butter and then_yeast mixture. Stand aside and let rise
until double in bulk. Turn on board. Roll 1/2 inch thick.
MarieHolem

RAISED DOUGHNUTS
1 pt. milk
3eggs
1/,2 c. sugar
1'/4 lb. butter

2 yeast cakes
2 tsp. salt

Flour
Prunes

Add yeast, milk, salt and sugar. Let stand 10-15
minutes. Add 2 cups flour; beat well. Add fat; beat well. Add
lightly beaten eggs. Add enough flour to roll the dough. Let
stand until doul:ile in bulk. Roll on kneadin_g board until 1/2
inch thick, cut with cutter. Place a prune in the middle of each
and moisten edges with water. Place 2 molds together. Let
stand until light. Fry in hot grease.
Mrs. M. Jerde

SOUR ffiiLK DOUGHNUTS
3 eggs

11j2 c. sugar
1 c. sour m1lk

1 1/2 tbsp. melted butter

4 c. flour~ sifted

2 tsp. baking powder

1/,4 tsp. cinnamon
1'/,2 tsp. nutmeg
1'/2 tsp. salt

1 tsp. soaa

Beat eggs well. Add sugar slowly and beat well. Stir in
milk and butter. Sift flour, soda, bak:ing powder, cinnamon,
nutmeg and salt. Stir into egg mixture until well blended.
Chill the dough until it is easy to handle, roll and cut with a
doughnut cutter.
Fry in hot grease 37 5 degrees. When substituting sour
cream for milk use the same amount but omit butter.
Sue Miller
18 Peace Ev. Luth. Church 125th Ann. Cookbook

FRIED CAKES
4 c. flour

3 eggs
1 c. sugar

4-5 tbsp . Crisco
1 c. sour milk
1 tsp. soda (dissolved in
milk)

2 tsp. baking powder
Salt
Vanilla
1/2 tsp. nutmeg

Whip eggs to a froth. Add sugar, Crisco, milk and soda
flour baking powder, salt, vanilla and nutmeg. Roll, shape and
fry in deep fat 370 degrees.
Mrs. Sophie Frank

TEA DOUGHNUTS
1 egg

1/2 c. milk
1 1/3 c. sifted flour
2 tsp. baking powder

1/.4 tsp. salt
1/3 c. sugar

1 lb. lard for frying

Beat egg. Add milk and beat together. Sift dry ingredients toge_ther. Add to milk and egg. Mix to blend
thoroughly. Melt lard slowly in small drop kettle. Add 1 tablespoon melted lard to batter. Blend thoroughly.
Heat remaining lard to 375 degrees (cube of bread browns
in 60 seconds). Dip teaspoon into hot lard, then dip up a
s_poonful of batter. Quickly immerse spoon into hot lard and
drop off the batter.
Turn doughnut balls when they come to the surface of
lard. Fry 3-5 mmutes, or until delicately brown. Drain on absorbent paper.
Mrs. Sophie Schmalfeldt

DANISH KRINGLE
1 cake compressed yeast
dissolved in 1/2 c.

lukewarm water

3 egg yolks

1 c. lukewarm milk

4 c. flour

1 c. lard
3 tbsp. sugar
1 tsp. salt

Mix flour, lard sugar and salt in a large bowl like pie
crust. Beat 3 egg yolks. Add milk, then add to flour mixture
and add yeast. Cover and place in ice box overnight.

Breads and Rolls

19

mormng
each part with beaten egg
and add a filling. Jam IS
Bake; ice with powdered sugar

Let
still hot.
Mrs. Otto Schenning

NEV

FAIL

1 oz. compressed yeast
1/2 c. lukewarm water
4 c. flour
3 tbsp. sugar
3 eggs

NISH

RINGLE

1 c. lard
1 tsp. salt
1 c. lukewarm milk

Brown sugar., raish1s or
dates ana nuts

Dissolve yeast in 1/2 cup of lukewarm water. In a large
bowl put the flour, lard, sugar and salt. Mix as for pie crust.
Beat egg yolks in another bowl] add the cup warm milk; stir.
Then add the eggs and milk m1xture and yeast mixture; beat
well. Cover and place in the refrigerator overnight.
In the morning divide dough into 4 parts. Roll each piece
of dough almost as thin as pie crust. Spread with the stiffly
beaten egg whites, a layer of brown sugar, cut nuts, dates or
raisins. Fold over or braid in a large kringle. Let rise 2 hours.
Bake about 20 minutes in medium hot oven. Ice with powdered
sugar frosting while hot. Makes 4 medium or 2 large kringles.
Mrs, E. Beager

NEVER FAIL KRINGLE
4 c. flour

3/4 c. lard or drippings
3 tbsp. sugar
1 1/2 tsp. salt

1 c. milk
1 veast cake
1(2 lukewarm wat(~r
2 eggs

Mix lard in just like pie crust. Add liquid. Can be used
right away or put in ice box overnight. For rolls, coffee cake or
doughnuts.
Bertha 1!an Alstine

DANISH KUCHEN DOUGH
4 c. flour
1 c. lard

3 tbsp. sugar
1/2 tsp. salt

20 Peace Ev, Luth. Church 125th Ann. Cookbook

Work together like pie crust. Dissolve 1 yeast cake in 1/4
cup lukewarm milk. Beat 3 egg yolks, put in 1 CUR lukewarm
milk. Mix together. Put in refngerator until wantea. Makes 5
Danish filled kuchens.
Theresa Paasch

EVERYmAN'S FAVORITE COFFEE CAKE
1 comprt:!ssed yeast
About 1/4 c. sugar
1-2 eggs
2 c. rnilk

2 tbsp. butter
Salt
Enough flour for a stiff
dough

Mix sugar and yeast until it liquifies. Heat milk and butter. Let cool. Beat eggs in large bowL Add warm milk, then
yeast and sugar. Add salt and flour. Stir in enough flour for
stiff dough. Let rise. Stir down, let rise again. St1r down and
put in tins. Let rise again. Cover with butter, cinnamon and
sugar. Bake at 375 degrees. Raisins, cherries or citron may be
added.

Mrs. Roy Drager

KUCHEN DOUGH
1 c. butter
1 c. sugar

4eggs
1 tsp. salt

8 c. flour
1 oz. comp. yeast
1 pt. lukewarm milk
Pmchofmace

Crumble yeast in bowl. Add milk and a cup of flour; set
aside to rise. Cream butter, sugar and eggs one at a time. Add
to yeast mixture and remainmg flour. Mix well· add only
enough flour to knead until smooth. Set aside until double in
size and shape in any desired form and let rise again.

STREUSEL:
1/2 c. flour
2 tbsp. butter

1/4 c. sugar

1 tsp. cinnamon

Combine all ingredients. Mix until lumps are formed.
Spread over dough after it has raised. Bake in moderate oven
172 hour.

FROSTING:

Breads and Rolls

21

1/.4 c. butter
1/3 c. confectioners' sugar

2 tbsp. milk

Cook ingredients for 10 minutes. Pour over kuchen when
taken from oven.
Mrs. Sophie Frank

COAN BOY COFFEE CAKE
2 1/2 c. flour
2 c. brown sugar, packed
1/.2 tsp. salt
2/3 c. shortening
2 tsp. baking powder

1 tsp. soda
1/,2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sour milk
2 eggs, beaten

Combine flour, brown sugar, salt and shortening; mix
until crumbly. Reserve 1/2 cup of crumb mixture to SQrinkle
over top. To remaining crumbs add baking powder soaa and
spices; mix thoroughly. Add milk and eggs· stir welf. Put in 2
layer pans sprinkle w1th crumbs. Bake m J75 degree oven for
30 minutes.
Mrs. Chris Ehlert

BUTTERmiLK KUCHEN
1/2 c. shortening
1 c. sugar

1 egg, well beaten
1 c. buttermilk or sour :milk

2 c. flour
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. soda

Cream shortening and sugar. Add egg and mix welL Sift
dr;y ingredients 3 times. Add alternately w1th milk and shortenmg mixture. Bake in two 9 inch pans in 350 degree oven for
3.0 minutes. Before baking, spri:nkle with powdered sugar and
cmnamon.
Mrs. Jedele

APPLE CAKE
1 1/.2 c. flour
1 1/2 tsp. baking powder

Pinch of salt

1 tbsp. butter
1 egg
2 tbsp. sugar

22 Peace Ev. Luth. Church 125th Ann. Cookbook

Mix dry ingredients, thin down with egg and milk. Put in
tin and cover with sliced apples; sprinkle with cinnamon, sugar
and dabs of butter. Bake m a moderate oven, 375 degrees for
25 minutes. Most any kind of fruit may be used, such as
plums, peaches or apricots.

Mrs. Chester Paasch

SCOTCH BISCUITS
2 c. flour

3 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt

3 tbsp. butter or other
shortening
2 beaten eggs
1/2 c. sweet cream

Roll out and cut with biscuit cutter. Sprinkle with sugar.
Bake in 400 degree oven for 12 minutes.
Mrs. Herman Hasselman

GRAHAm CRACKER NUT BREAD
28 graham crackers, crushed
1/2 tsp. salt
2 1/2 tsp. baking powder
3 eggs

1/,2 c. sugar
1/,2 c. milk
1'/2 c. melted shortening
1 c. nuts, finely chopped

Add salt, sugar, nuts and baking powder to crumbs. Beat
eggs and add shortening and milk. Combine with crumb mixture. Pour into oiled loaf pan and bake for 35-40 minutes at
37 5 degrees.
Sue Miller

NUT BREAD
1/,2 c. brown sugar
1'/2 c. white sugar
1 c. buttermilk or sour milk

1 egg, beaten
1 tsp. baking soda
1 c. nuts

1 2/3 c. flour

Mix lightly. Bake 45 minutes for 350 degrees.
Edith Oetting

Breads and Rolls

23

APPLE FRITTERS
Make batter of:
1 pt. milk

1 tsp. baking powder

1 pt. flour

2 eggs
1/4 tsp. salt

Beat eggs separately. Add yolks to the soft batter. Add
whites last tllmg. Cut tart juicy apples into thin slices until you
have a pint. Stir into batter lightly. Drop~ tablespoonful mto
boiling hot lard. Cook a light brown. Dust with powdered
sugar and serve hot or cold.
Mrs. Pape

CORN FRITTERS
1 1/2 c. flour
1 tbsp. sugar
2 tsp. bakmg powder

1/2 tsp. salt
1 egg
1 c. canned corn

Sift dry ingredients. DroJ? on unbeaten egg with corn and
stir until thoroughly mixed. Drop by spoonfuls into hot fat
(370 degrees) and fry 3-4 minutes. Drain on absorbent paper.
lf niblets or ary corn is used, 1/3 cup of milk or water must be
added. Serve with syrup.
Mrs. Berl Schenning

24 Peace Ev Luth. Church 125th Ann. Cookbook

To improve an inexpensive cake
add one
butter to
the batter for a richer-tasting cake.
substitutmg mayo as a
Discover baking with
shortening or oil - it blends easily, adds moistness and contributes
toward a tender texture.
Throwaway Cake Plate - Save bottom cardboards from pizzas and
cover with aluminum foi . Great f you are donating a cake or pie to a
cake sale.
Dip spoon in hot water before measuring lard. butter, etc.- itwiil slip
off the spoon more easily.
Put flour in a large salt shaker and use for dusting cake pans. meat.
etc. It is less messy and doesn't waste flour.
For recipes using beaten egg whites, the eggs should be separated
when cold and the whites allowed to come to room temperature (egg
whites react1 their highest volume if beaten at room temperature].
Cream of tartar or sugar added to the egg whites will increase the
stability of the foam ... the sugar should be added a little at a time. Be
careful not to overbeat egg whites or they will become stiff and dry,
having lost their elasticity, and will almost certainly collapse as soon as
heat is applied. Be sure beaters and bowl, etc. are completely free of oil
-any trace of oil will prevent the egg whites to fluff up.
Don't grease cookie sheets or cookies will tend to spread too much.
When baking several batches in succession. let sheets cool before
placing more dough on them or the dough will soften and spread and
finished cookies will be misshapen. If you don't have enough spare
cookie sheets. use inverted baking pans.
Any recipe which says, "and add one egg," can be made better by
separating the white and yolk . This white, when beaten separately,
adds bubbles. tenderness and makes the finished product lighter. This
is true for nearly all boxed items.
Child's Party: Push animal shaped cookie cutters lightly into icing. Fill
depressed outlines with chocolate icing. ALSO- Fill ice cream cones
(flat bottoms) with cake batter half full and bake. Decorate with icing
topped with colored sugar.
If your layer cakes stick to the bottom of their pans, return them to a
warm oven briefly. The layers will come out intact in just a short time.
For baking cakes, use shiny metal pans or pans with a non--stick finish.
Avoid dull, dark or enamel pans which can cause uneven and excessive
browning. If using glass or porcelain-coated aluminum pans. reduce the
oven temperature 2S degrees F. If baking more than 1 at a time,
arra
the pans in the oven so that you
best air flowthem from
one shelf to a
not one rectlv on
of another. And do not have a
ng the walls
the oven or
another pan. Good a flow is
tant to
ba
trays of
a

OATmEAL- PEANUT BUTTER BAllS
3/.4 c. oatmeal
3/,4 c. powdered milk
1'/2 c. peanut butter, chunky

1/2 c. honey
1 tsp. vanilla
1/4 c. raisins

Mix the dry ingredients with the raisins in a small or
medium bowL M1x in the remaining in~edient~,_ combining all
together thoroughly. Make into 1 men balls. I ields 2 dozen.
Refrigerate.
Timothy Swanson

SAND COOKIES
2 sticks n1argarine, softened
3/4 c. sugar
1 tsp. baking soda
1 tsp. vinegar

1 tsl!. vanilla
11;2 c. flour
1 c. miniature chocolate
chips

Beat margarine and sugar for 5 minutes. Dissolve soda
in vinegar and add to butter mixture. Add vanilla. Beat in
flour. Add chocolate chips. Drop by teaspoon on ungreased
cookie sheets. Bake at 27 5 degrees for 30 mmutes.
Colleen Oldenburg

KRISPIE CRITTERS
1 c. white sugar
1 c. light Karo
1 c. peanut butter

7-9 c. Rice Krispies
1 (12 9z.) bag chocolate
ch1ps

Mix sugar, Karo and peanut butter in a saucep9-n over
medium heat. Bring to boilmg. Combine with Rice Krispies.
Pour into 9 x 13 inch pan. Pour chocolate chips over mixture.
Smooth out to melt. Cool and serve.
Zian Swanson

FUNNEL CAKES
1 egg, beaten
3/4 c. milk
1 c. all-purpose flour
1 tsp. baking powder

1/.4 tsp. salt
1'/8 tsp. cinnamon

dil for deep frying

Cakes and Cookies

25

Pour oil into large heavy skillet to depth of 1 inch. Heat
to 360 degrees over medium high heat. (An electric skillet
works great.)
In small bowl, combine egg and milk. Lightly spoon
flour into measuring_cup; level off. Add flour, bakmg powder,
salt and cinnamon. Beat until smooth. Holding a finger under
funnel opening :f!Our 1/4 cup batter into kitchen funnel. Starting in center o~ skillet, allow batter to run through funnel into
oil and circle around to form spiral shape. Fry about 1 minute
on each side or until golden brown. Dram on paper towels.
If batter thickens upon standing stir in 1-2 tablespoons
milk, as necessary so batter will flow ¥reely through funnel. If
desired, S:f!rinkle lightly with powdered sugar or serve with
syrup or jelly. 6 funnel cakes.
Zian Swa'ri.JJOn

FARm COOKIES
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
3/,4 c. packed brown sugar
3'/4 c. granulated sugar

2 eggs

1 tsp. vanilla

2 c. quick cooking rolled

oats
2 c. cornflakes
1 c. flaked coconut
1/2 c. chopped walnuts or
pecans

In small bowl combine flour, baking powder, baking soda
and salt; stir to mix well. Set aside. In large bowl, beat Dutter.
Add brown sugar and granulated sugar; beat until fluffy. Beat
in eggs and vanilla. Add flour mixture, beat well until well
combmed.
Stir in rolled oats, cornflakes, coconut and nuts. Roll
dough into 1 inch balls. Place balls on an ungreased baking
sheet; flatten slightly. Bake in a 375 degree oven for 8-10
minutes or until hghtly browned. Makes about 60 cookies.
Betty Lackas

JIFFY CUT - OUT COOKIES
1 P-kg. Jiffy: pie crust mix
1j2 c. powdered sugar

1 egg
1 tsp. vanilla

Mix all ingredients together in large bowl. Chill 1 hour.
Roll out to 1/8 inch thickness; cut into shapes and bake on ungreased cookle sheet at 350 degrees for 8-10 minutes. Cool and
frost.
Arlene Techert
26 Peace Ev. Luth. Church 125th Ann. Cookbook

SNOW BALLS
1 c. sour milk
3 1/2 c. flour, sifted
1 tsp. vanilla
1/4 tsp. nutmeg

1 tbsp. butter
1/,2 tsp. salt
1'/2 c. sug;ar
2 eggs
2 tsp. ba]lcing powder

Beat eggs. Add sugar beat again. Add melted butter
then milk and flavoring. Add dry ingredients and drop from
teaspoon i[n deep fat and roll in powdered sugar.
Mrs. Alma Neuman

KRISPIES
1/3 box honey graham
crackers

1/,2 lb. butter
1'/2 c. sugar

Boill sugar and butter 2 minutes. Line up graham crackers in jellly roll tin. Ladle the sug_ar, butter and SY!UP over
crackers. Bake in oven (350 degrees; for 10 minutes. Take out
of oven. Take crackers out of pan and put on rack. Do everything as stated in recipe. You can sprinkle finely chopped nuts
on crackers in pan before baking.
Maxine Lathrop

FOREVER FRESH COOKIES
1 c. sugar
1 c. brown sugar
1 c. margarine
1 c. salad oil
1 egg
1 tbsp. & 1 tsp. milk
3 1/2 c. unsifted flour

1 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. quick oats
1 c. coconut
Nuts as desired

Cream the sugar, brown sugar, margarine and salad oil.
Add egg and milk; cream again. Then add flour, cream of
tartar, soda and salt. Fold in vanilla, oats, coconut and nuts.
Drop by teaspoons on ungreased cookie sheet. Bake at
350 degrees for 12-14 minutes. (1 cup Rice Krispies may be
added with the oats.)
Ruth Fiedler

Cakes and Cookies

27

ALmOND BARK COOKIES
1 1/2 lb. pkg. almond bark
2 c.~anuts
3 c. Rice Krispies

3 c. crunchy peanut butter
3 c. sm. marshmallows

Melt almond bark in double boiler. Mix peanut butter
with Rice Krispies. Then combine with all remaining ingredients. Roll mto 1 1/2 inch balls.
Ecina Stefan

CHOCOLATE NUT WAFEAS
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla

2 sq. unsweetened
chocolate
3/,4 c. flour
3Z4 tsp. salt
3'/4 c. chopped nuts:

Mix shortening, sugar and egg. Stir in vanilla and chocolate. Sift together and stir in flour and salt. Stir all together
with nuts.
Place 1 teaspoon of cookie dough about 2 inches apart on
greased baking sheet. Flatten with a bottom of a glass. Bake
10-12 minutes at 325 degrees.
Mrs. Fltzvia Ehlert

TOLL HOUSE CHOCOLATE COOKIES
1 c. butter (can use half
butter & shortening)
3/,4 c. brown sugar
3'/4 c. sugar
2 eggs, beaten
1 tsp. soda, dissolved in 1
tsp. hot water

2
1
1
1
1

1/4 c. flour
tsp. salt
tsp. vanilla
pkg. chocolate bits
c. nuts

Cream butter, brown sug_ar, granulated su~ar eggs and
vanilla. Alternately blend in soda water and flour tsifted with 1
tea~oon salt). Lastly add nuts and chocolate bits. Drop by
half teaspoons on greased cookie sheet. Bake in moderate oven
10-12 rnmutes.
Shirley Meinke

28 Peace Ev. Luth Church 125th Ann Cookbook

ROCK COOKIES
2 1/2 c. flour

1/2 tsp. aUspice

1 tsp. cinnamon
1 tsp. soda
1 c. buttm~

1 1/2 c. brown sugar
3 e&gs
11f:t.. c. dates, cut in sm.
pieces
1 c. walnuts, chopped

Sift flour with allspice, cinnamon and soda. Cream butter and sugar together. Add eggs; beat well. Drop from teaspoon onto greased cookie sheets. Bake at 400 degrees for
12-15 minutes. Makes about 4 dozen.
Mrs. Wm. Donhrow

OATmEAl mACAROONS
2 c. brown sugar
1 c. shorte!ning~ melted (part
butter for davor)
2 eggs
1 c. coconut

2 c. flour

1 tsp. soda

2 c. oatmeal
1/2 tsp. baking powder
Pinch of salt

Mix sugar and shortening. Drop in egg yolks. Beat. Add
coconut and salt. Dissolve soda in a little hot water. Add to
above mixture. Add flour sifted with baking powder. Add
beaten eg~ whites last. Drop by teaspoon on greased pans.
Bake 12-Li minutes in slow oven.
Mrs. Herman HasselTIUJ.n

RANGER mACAROONS
1 c. butter
1 c. brown sugar
1 c. white sugar
1lg. eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder

1 t'Jp. soda
1 tsp. salt

2 c. cornflakes
2 c. raw quick cooking
oatmeal
1 c. coconut
1 c. nuts

Cream butter. Add sugar and cream well. Add eggs·
beating well. Add vanilla. Sift flour, baking powderd soda and
salt. Combine all dry ingredients. Add to creame mixture.
Blend well. Form into small balls. Place on greased cookie
sheet. Bake at 375 degrees for 12-14 minutes.
Mrs. Domhtow
Mrs. B. Schenning

Cakes and Cookies

29

OATmEAL COOKIES
1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1 1j 4 c. sugar

2 eggs
1/2 c. shortening
6 tbsp. molasses
1 tsp. vanilla
2 c. quick oatmeal

Put all dry ingredients in lar&e bowL Drop in eggs,
shortening, molasses and vanilla. St1r .. Add oatmeaL Drop
heaping teaspoonsful on greased pan 4 inches apart and bake in
325 degree oven 12-15 mmutes.
Elsie Quoss

EASY ffiiX COOKIES
2 eggs
2 c.-broWTl sugar
1 c. softened shortening
1 c. raisins
3 c. flour

1 tsp. cinnamon
1 tsp. baking powder

1 tsp. soda
1 tbsp. cocoa
1 c. hot water

Place ingredients in bowl in order listed. Do not stir until
all are in the bowL Beat well. Spread 1/4-1/2 inch thick in
greased cookie sheets and bake in moderate hot (375 degree)
oven for about 20 minutes. Frost with confectioners' sugar
icing while hot, if desired.
Mrs. Bert Schenning

TRILBYS
1 c. butter
1 c. brown sug_ar
2 c. ground qmck rolled oats

2 eggs
1/4 tsp. salt
2 c. bread flour
1 tsp. soda

1. Cream butter and brown sugar. Add eggs, one at a
time. Beat well after each addition.
2. Add ground rolled oats.
3. Sift dry ingredients and add.
4. Roll on slightly- floured board and cut into rounds
about 1 1/2 x 1/8 inch thick.
5. Bake at 350 degrees for 12 minutes.
6. Put together with date filling after baked.
7. Makes about 5 dozen.

DATE FILLING:
30 Peace Ev. Luth. Church 125th Ann. Cookbook

1/2 lb. pitted dates, finely
cut

1 c. white sugar
1 c. water

Cook all ingredients together until dates are soft and
mixture is thick.
Mrs. Lyle Mecklenburg

ICE BOX COOKIES
2 c. brown sugar

1 c. lard

2 eggs
1/2 tsp. salt

1/2 c. nutmeats, chopped
fine
1/2 c. :raisins
3 1/2 c. flour

.Knead together. Place in cold place. Slice and bake next
mornmg.
Ida Swenson

CORNFLAKE KISSES
2 egg_s
1 c. s1fted sugar
2 c. corn flakes

1 c. coconut
1/2 c. chopped nutmeats

Beat eg_gs until stiff but not dry. Add sugar gradually.
Fold in comomed corn flakes, coconut and nutmeats. Drop by
teaspoon on greased pan and bake until firm at 325 degrees.
Elsie Quoss

PECAN ROLLS
1/2 lb. butter
4 tbsp. sugar
2 c. flour

1 tbsp. water
2 c. pecans
2 tbsp. vanilla

Shape with hands. Bake 1/2 hour at 350 degrees. Roll in
powdered sugar while warm.
Frieda H oltdorf

YULETIDE KISSES
4 egg whites
1/8 tsp. salt

1 c. sugar

1 c. broken nutmeats

Cakes and Cookies

31

Beat egg whites until foamy. Add salt and continue beating until stiff. Add sugar gradually, beating meanwhile. Add
broken nutmeats mix caretuBy. Drop by: spoonfuls on greased
baking sheets. Place nutmeats or candiea cherry on top. Bake
30 minutes at 275 degrees.
Mrs. Otto

APPLESAUCE NUT COOKIES
1 3/4 c. sifted flour

1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/,2 tsp. cloves
1/2 tsp. nutmeg

3/4 c. shortening

1 c. sugar
1 egg, beaten

1 c. thick sweetened
applesauce
1/,2 c. raisins
1/2 c. chopped nuts

Sift flour once; measure. Add baking powder, soda, salt
and spices; sift again. Cream shortening. Add su_gar; cream
until light and fluffy. Add egg and beat well. Add flour alternately with applesauce, mixmg after each addition only until
smooth. Then add raisins and nuts; blend.
Drop from a teaspoon onto a lightly greased baking
sheet, about 2 inches apart. Bake in 375 degree oven for about
15 mmutes. Yield: about 3 1/2 dozen.
Mrs. Che:ster Paasch

DROP COOKIES
1 c. sugar
3/4 c. shortening
Pinch salt
2 c. flour
1 tsp. baking powder

1 tsp. soda in the flour

1 egg, well beaten
2 tbsp. cream added to egg
1/2 c. nutmeats
1 tsp. vanilla

Roll in balls and flatten with fork. Bake in 3SO degree
oven. Raisins or coconut may be added instead of nutmeats.
Mrs. Carl Davis

CHOCOLATE DROP COOKIES
2 c. cake flour
1/,2 tsp. soda
1/,2 c. butter
2/3 c. brown sugar
1 egg, beaten

2 sq. chocolate, melted
1/2 c. milk
1 tsp. vanilla
1/2 c. nuts

32 Peace Ev. Luth. Church 125th Ann Cookbook

Sift flour once, measure. Add soda, salt and sift twice.
Cream butter. Add sugar gradually and cream until fluffy. Add
egg; beat well. Add cliocolate and blend. Add flour alternately
With milk, small amount at a time. Beat after each addition.
Add vanilla and nuts.
Drop by teaspoon on greased baking sheet and bake in
oven at 350 degrees about 7 minutes. Frost with chocolate butter frosting placing a half walnut on top. Makes 50 cookies.

Mrs. Albert Elvennan

BU=lCK WALNUT REFAIGERATOA
COOKIES
11/2 c. brown sugar
3/4. c. shortening
4 eggs
1 tsp. salt
1/,2 tsp. nutmeg
1/2 tsp. cinnamon

1/2 c. milk
2 tsp. baking powder
1/2 tsp. soda
1 c. walnut meats
Flour, enough to form a
roll

Mix in order given. Can be kept in icebox for a week, but
wrap in wax paper to prevent drying out. Slice into 1/8 inch
slices and bake in 375-400 degree oven. Makes 6-7 dozen.
Mrs. Aug. Rasch

OATmEAL ROCKS
1 c. white sugar
1/,2 c. spry
1/2 c. butter
2 eggs
2 c. oatmeal
2 c. flour
1 c. raisin:s

Pinch of salt
1 tsp. soda (dissolve in 4-5
tbsp. sour milk)
1 c. coconut
1 c. or less nut meats

Cream sugar and shortening. Then add eggs, salt and
soda. Combine oatmeak ..flour, raisinsl coconut and nut meatsi·
add to above mixture. Mix well and arop from spoon on wel
greased sheet at 350 degrees.
Mrs. Roy Drager

Cakes and Cookies

33

WONDER COCONUT COOKIES:
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. moist coconut
2 c. flour

1 tsp. soda
1/2 Jsp. baking powder
2 c. Wheaties or
Cornflakes
1/4 tsp. salt
1 tsp. vanilla

Mix well. Drop on buttered pan. Bake in hot oven 15
minutes.
Mrs. J. E. Horton

WHEATIE COOKIES
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 ts:p. vanilla
2 c. flour

2 c. Wheaties
1 tsp. soda
1/.2 tsp. baking powder
1'/2 tsp. salt
2 c. Quaker oats

Mix shortening and sugar. Add eggs and vanillla. Add
flour sifted with soda, baking powder and salt. Add 2 cups
Wheaties and 2 cups Quaker oats. Drop by teaspoons on cook:1e
sheet and bake in moderate oven.
Marie Holem

PEANUT BUTTER COOKIES
3 c. flour
1/.2 c. lard
1'/2 c. butter
1 c. white sugar
1 c. brown sugar

1 c. peanut butter
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Cream fat. Add sugar. Add peanut butter, beaten eggs
dry ingredients sifted together. Mix well. Shape into small
balls, s1ze of large marble. Place an inch or two apart on butterea cookie sheet. Press 2 ways with a fork to flatten and
mark. Bake in a moderate oven until delicately brown.
Mrs. Ceo. Kohlstedt

34 Peace Ev. Luth. Church 125th Ann. Cookbook

COCONUT OATmEAL COOKIES
1/2 c. butter
1'/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 egg_s
2 c. sifted flour

2 c. quick cooking oatm(>..al

2 c. coconut
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder

Sift dry ingredients, gradually add sugar to shortening,
creamed until light. Add egg, one at a timei beating well after
each. Add the dry ingredients and mix we l. Chill. Drop by
teaspoonfuls on greased baking sheet. Bake in 350 degree oven
12-15 minutes.
Mrs. Arthur Holtdorf

CHRISTmAS OR FROZEN COOKIES
1 c. lard
1 1/2 c. brown sugar
2 eggs
1 tsp. soda

2 tsp. cream of tartar
3 tsp. cocoa
1 c. chop_ped nuts

2 1/2 c. flour

Put in 2 loaves and slice very thin. (After the loaves are
almost frozen solid.) Bake on buttered tins m very hot oven.
Mrs. Albert Elberman

SCOTCH TAFFE COOKIE
1/3 c. melted butter
2 c. quick rolled oats
1/2 c. brown sugar, packed
1'/4 c. dark corn syrup

1/2 tsp. salt
1 1/2 ts:p. vanilla
1 c. semi-sweet chocolate
1/4 c. chopped nut meats

Pour melted butter over oatmeal. Mix thoroughly. Add
brown sugar, salt, syrup and vanilla. Mix well. Pack firmly in
greased 7 x 11 indi pan. Bake 12 minutes at 450 degrees or
until dark brown. Leave in pan until cool.
Ice with 1 cup semi-sweet chocolate. Sprinkle with 1/4
cup chopped nuts. Cut in squares or bars.
Mrs. Roy Drager

Cakes and Cookies

35

OVERNIGHT COOKIES
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. cinnamon
1 c. shortening

1 c. nuts
1 tsp. soda
Salt
4 c. flour

Cream shortening_ and sugars. Add beaten eggs. Mix.
Add flour, sifted with salt\ soda and cinnamon. Add nuts. Roll
up. Place in ice box overnight. Slice and bake.
Mrs. Sophie Schmalfeldt

PINEAPPLE DROP COOKIES
11/2 c. sugar

1/2 c. butter, scant

1 egg
1/2 c. crushed pineapple

with juice

3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts, optional

Cream together butter and sug_ar. Add egg and beat well.
Then mix in pmea_pple. Sift together flour, baking powder,
baking soda and salt. Beat all to_g_ether and oake in hot oven
about 15 minutes or until brown. lf you like add chopped nuts.
Mrs. Elmer Miller

GUm DROP COOKIES
4 eggs

2 c. brown sugar
1 tsp. vanilla
2 c. flour

1/,2 tsp. salt
1'/2 c. nutmeats

1 c. gum drops, cut fine

Beat eggs untilli_ght and thick. Add sug_ar gradually. Add
vanilla and beat until hght and fluffy. Add sifted flour and salt;
then add nutmeats and gum drops.
Blend well and spread in a shallow 9 x 12 inch greased
pan. Bake at 350 degrees until lightly browned. Frost while
still warm (not hot) cut into bars.
Elsie Elverman

36 Peace Ev. Luth. Church 125th Ann. Cookbook

SOUR CREAm COOKIES
2 c. sugar
1 c. butter
1 c. sour cream
1 tsp. bakin~ powder
1 tsp. soda tin a little hot
water)

2 eggs
Pinch of salt
Flavoring
Flour

Mix together using enough flour to make stiff enough to
roll.

Mrs. Otto Schenning

ROLLED GINGER COOKIES
1 c. butter
1 c. sugar
1 c. molasses
4 1/.2 c. flour
11/2 tsp. soda

1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
3/4 c. sour milk

Cream butter and sugar. Add molasses and beat. Add
sifted dry ingredients. Alternately with sour milk. Chill. Roll
thin. Bake in 350 degree oven for 10-15 minutes.
Sophie Frank

REFRIGERATOR COOKIES
1/.2 c. shortening
1'/.2 tsp. vanilla
1/2 tsp. salt
1 c. brown sugar, packed

1 egg, beaten
1/2 c. chopped nuts
1 3/4 c. flour
1/2 tsp. soda

Cream shortening vanilla, salt and sugar together until
thoroughly blended. Add egg and beat well. Add nuts, flour
and soda which have been sitted together, mixing welL
Form into 2 rolls wrap in waxed paper and kee_p in refrigerator overnight. Cut in 1/8 inch slices and bake 8-10
minutes in 375 degree oven.
Mrs. Elmer Miller

Cakes and Cookies

37

OLD- FASHIONED BROWNIES
3 (1 oz.) sg. unsweetened
chocolate
1/2 c. shortening
3e~s

11j:t. c. granulated sugar

11/2 tsp. vanilla
1/4 tsp. salt
1 c. all-purpose fllour
1 1/2 c. chopped walnuts

Melt together chocolate and shortening over ·warm water
cool slightly. Mix together eggs, sugar, vamlla and salt; blend
in chocolate mixture, then flour. Fold m walnuts. Tum into a
well greased 8 inch square pan. Bake at 325 degrees for about
40 mmutes. (Brownies should still be soft.) Let cool in pan.
Cut into bars.
Zian Swanson

GREAT FUDGY BARS
1 tsp. soda
1 (12 C?Z.) pkg. chocolate

1 c. butter
2 c. brown sugar
2e~s

2 lj:t. c. flour

3 c. quick cooking oatmeal

ch1ps
1 can sweetened eondensed
milk
2 tbsp. butter
2 tsp. vanilla

Cream butter, brown su~ar and eggs together. Add flour,
oatmeal and soda. Spread 2j:5 of mixture into a 9 x 13 inch
greased pan. put chips, condensed milk, butter and vanilla in a
sauce2an over boiling water (double boiler) to melt; stir until
smooth and spread over oatmeal mixture. Dot the remaining
oatmeal mixture over top. Bake at 350 degrees for 20-25
minutes. Cut into squares.
April Lackas

mUD BARS
1 c. plus 2 tbsp. flour
1/,2 tsp. baking soda
1/.2 ts:p. salt
3/4 c. firmly packed brown
sugar
1/2 c. butter, softened

1 tsp. vanilla
1 egg
12 oz. semi-sweet
chocolate morsels,
divided
1/2 c. nuts, chopped

38 Peace Ev. Luth. Church 125th Ann. Cookbook

Preheat oven to 37 5 degrees. In small bowl, combine
flour, baking soda and salt; set aside. In large bowl, combine
brown sugar, butter and vanilla; beat until cream;y. Add eg~;
beat well. Gradually add flour mixture~ mix welL Stir in 1 1;~
cups chocolate chips and nuts. Spreaa into foil lined 9 inch
square_pan. Bake 23-25 minutes.
Remove from oven, sprinkle remaining 2/3 cup chocolate
chips over top. Allow to stand until morsels become shiny.
Spread with spatula. Let cool. Chill 5-10 minutes to set
chocolate.
Colleen Oldenburg

WONDER WESSON BROWNIES
1 c. flour
1/,2 tsp. baking powder
1'/2 tsp. salt
1 c. sugar
1 tsp. vanillla

2

eggsJ,~ell

beaten

2/3 c. wesson oil

2 sq. cooking chocolate,

melted
1/2 c. nuts, chopped

Sift flour, baking powder and salt. Beat sugar into eggs.
Mix in Wesson oil.l.nchocolate and vanilla. Add flour all at once;
mix. Add nuts. .1urn into Wesson oiled pan (7 x 11 inch).
Bake at 350 degrees for 20 minutes. Cool, turn out of pan, cut
in 16 squares.
Mrs. Adolph Fiegel

DATE BARS
1 3/,4 c. oatmeal
1 1'/2 c. flour
1 c. brown sugar

1/2 tsp. salt
1 tsp. soda
3/4 c. shortening or butter

FILLING:
3/4 c. dates
1 c. water

1 c. sugar

Cook until thick. When cool add 3/4 cup nuts.
Mix to_gether oatmeal, flour, brown sugar salt, soda and
shortening. Place 1/2 of mixture m a square cake dish. Cover
with date filling. Then cover with other half of first mixture.
Bake 40 minutes in 375 degree oven. Cool and cut in squares.
Doris Richter

Cakes and Cookies

39

OLD FASHIONED BROWNIES
2 eggs
1 c. sugar
1/2 c. melted butter
2 sq. melted bitter chocolate

1 tsp. vanilla
1/,8 tsp. salt
1'/2 c. cake flour
1 c. broken nut meats

Melt chocolate and butter. Beat eggs. Add sugar and
beat again. Add melted butter, chocolate, vanilla and saltj beat
again. Add sifted flour and nuts; mix until smooth. Bake m a 7
x 10 inch pan. As soon as removed from oven, mark off into
squares. Remove from pan when cold.
Mrs. Otto

CHOCOLATE BROWNIES
4eggs
2 c. sugar
1 tsp. vanilla
1 c. nuts

1 1/2 c. flour

Melt together:

4 sq. chocolate

2/3 c. butter

Mix all together. Bake in slow oven 25 minutes at 250
degrees.
Mrs. Albert Elverman

BUTTERSCOTCH BROWNIES
BOTTOM:
1 c. sifted flour
1/,3 c. brown sugar
1'/4 tsp. salt

1/,2 c. soft shortening
1/4 c. eva:P,orated milk
1 tsp. vamlla

TOP:
1 egg, separated
1/4 c. evaporated milk

1 1 I 4 c. brown sugar
1/'i c. whole nuts

For the bottom mix flour, brown sugar and salt. Work
shortening in with a fork. Stir in evaporated milk and vanilla.
Spread in greased 9 inch square pan and bake in 400 degree
oven for 15 minutes.

40 Peace Ev. Luth. Church 125th Ann. Cookbook

Meanwhile, mix slightly beaten egg yolk evaporated
milk, brown sugar and chopped nuts. Fold m stiffly beaten egg
white. Spread over baked oottom layer. Arrange whole nuts on
top. Reduce heat to 350 degrees and bake 30 minutes or until
brown. Use wet knife and cut in squares while warm.
Mrs. James Schneider

CHOCOLATE TAFFY BARS
1
1
1
1

c. dark brown sugar
c. shortening
egg yolk
tsp. vanilla

2 c. flour
1-11/2 bars Nestles
chocolate bar
Chopped nuts

Mix well. Pour into a well greased pan, smooth quite
thin. Bake 20 minutes in 350 degree oven. While hot, ~read
chocolate bar over top. Sprinkle with chopped nuts. Cut in
desired pieces while warm.
Anna Lubkeman

CHOCOLATE BROWNIES
4eggs
2 c. sugar
1 tsp. vanilla
1 c. nuts

1 1/2 c. flour
4 sq. chocolate
2/3 c. butter

Melt chocolate and butter. Mix all together. Bake in
slow oven 25 minutes at 27 5 degrees.
Mrs. Albert Elverman

SAUCEPAN BROWNIES
1/3 c. shortening
2 sq. bitter chocolate
1 c. sugar
1/2 tsp. vanilla

2 eggs
3/.4 c. sifted cake flour
1/,4 tsp. salt
1/2 c. chopped nuts

Melt shortening and chocolate in a saucepan (over low
heat), stirring_ until cool. Beat in sugarhvanilla and eggs. Add
flour, salt and baking powderhsift toget er. Add nuts and turn
on 7 x 11 inch greased pan. tlake in a 325 degree oven for 25
minutes. Cool and cut in squares, dust with powdered sugar.
Alice K ufolk

Cakes and Cookies

41

CRY BABY COOKIES
1
2
1
1
1
1

5 c. flour
1/4 tsp. salt
2 tsp. soda
2 tsp. cinnamon
2 tsp. ginger
1 c. lard

c. sugar
eggs
c. coffee (liquid)
c. molasses
·
c. raisins
c. nutmeats

Sift flour salt, soda cirmamon and ginger. Cream lard
and sugar. Add eggs, coffee, molasses, raisins and nutmeats.
Add all ingredients mixing welL Drop by spoonsful on greased
cookie sheet. Bake 10-15 minutes in 375 degree oven.
Freda Rentner

STUFFED ANGEL FOOD CAKE
1 angel food cake, prepared
1 (3 1/2 <?Z.) instant
puddmg

11/2 c. milk
2 c. whip topping

When cake is completely cooled, cut 1 inch off the top.
Being careful and straight remove and set aside. Now cut 2
rows (down into cake) each 1 inch from edge of cake (ai>proximately 2 inches down). Pull out middle little by httle
maki~g sure not to make the row too dee{'. (Pieces you pull
should be made into 1 inch pieces and set asldeJ. Now stir pudding mix into 1 1/2 cups milk for 2-3 minutes (until very
thick). Next fold in whip cream and add angel food pieces.
Spoon pudding m1xture into cake and replace top. Frost
with wliipped topping. Keep cold until time to serve.
Kathy Miller

CRUmB CAKE
1 c. shortening

1 stick margarine
4 c. flour

2 c. sugar
3 tsp. baking powder
1 tsp. salt

Mix like crumbs, save out 1 1/2 cups for top. Add 5 eggs,
1 cu_p milk and 1 teaspoon vanilla. M1x about 2-:~ minutes.
Put m 9 x 13 inch pan (greased). Sprinkle crumbs on top. Bake
for 35-45 minutes or until done.
Ma:rine Lathrop

42 Peace Ev. Luth. Church 125th Ann. Cookbook

HEATH BAR CAKE
1
1
1
1
1

c. brown sugar, packed
c. white sugar
stick butt~~r or margarine
c. flour
tsp. soda

1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. buttermilk
6 Heath bars, broken or 1
pkg. Heath bar chips

Blend first 7 ingredients like cornmeal and save 1/2 cup
of this mixture. Stir in egg, slightly beaten and buttermilk.
Topping: Mix Heath bars (oroken) 1/2 cup crumbs from
first mixture and chopped nuts (it desirea). Place cake in a 9 x
13 inch pan. Sprinkle topping over batter and bake at 350
degrees for 35 mmutes.
Colleen Oldenburg

f-~HUBARB

PUDDING CAKE

CAKE:
1 c. sugar
legg
2 tbsp. melted butter
1 c. buttermilk or sour milk

1/.2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. flour
1 c. diced fresh rhubarb

TOPPING:
2 tbsp. melted butter

1/2 c. sugar

VANILLA SAUCE:
1/.2-1 c. sugar
1/2 c. margarine

1/2 c. eva:P,orated milk
1 tsp. vanilla

Blend together sugar, egg and butter. Beat in buttermilk
until smooth. Stir together salt~ baking sodal baking powder
and flour. Stir dry ingredients mto buttermi k mixture; mix
well. Stir in rhubarb. Pour into a greased 9 inch square baking
·
t.oppmg
·
·
d.1ents; sprm
· kl e on top o f batter.
pan. Coml nne
mgre
Bake at 350 degrees for 45 minutes or until cake tests done.
For sauce mix sugar, margarine and milk bring to boil
and cook 1 minute, stirnng constantly. Remove from heat; stir
in vanilla. Serve sauce over cake.
Colleen Oldenburg
Cakes and Cookies

43

mANDARIN ORANGE CAKE:
1 box :yellow cake mix
1 c. Crisco oil

4eggs

1 sm. can mandarin
oranges, with juice (11
oz.)

Blend ingredients above and pour into 9 x 13 inch
greased cake pan. Bake as directed on cake mix.

TOPPING:
1 lg. can crushed pineapple
with juice (20 oz.)

1 (3 1/2. oz.) pk.J!: .. instant
vanilla pud(hng
1 ( 9 oz.} container Cool
Wlup

Blend well with mixer. Spread on cake.
Betty Lackas

HEIDI'S PINEAPPLE CAKE
1 Jiffy cake mix
1 lg. pkg. instant vanilla
pudaing

1 ~·can (20 oz.) pineapple
1 l 'Y oz.) container Cool
Wlnp

Mix Jiffy cake according to the directions. Bake in 9 x 13
inch Qan. Cool. Mix pudding according to directions on package. Layer cake, pudding, pmeapple and Cool Whip. Can be
made the night before.
Betty Lackas

CHOCOLATE BOTTOm CUPCAKES
1 ( 8 oz.) cream cheese
1 egg
1/,2 c. sugar
1/8 tsp. salt
1 c. chocolate chips ( 6 oz.

pk_g.)
3 c. sifted flour
2 c. sugar

1/2 c. cocoa
1 tsp. salt
2 c. water
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 tsp. baking soda

Mix together in a small bowl cream cheese, egg, sugar
and salt. Beat until smooth and creamy. Stir in 1 cup chocolate
chips. Set aside.

44 Peace Ev. Luth. Church 125th Ann. Cookbook

In another bowl combine sifted flour, 2 cups sul@r cocoa,
salt, water, oil 1 vinegar, vanilla and baking soda. Fill paper
cups 1/2 full w1th chocolate mixture. Drop heaping teaspoons
of cheese mixture on each. If desired, sprinkle top with
chopped nuts and _granulated sugar. Bake at 350 degrees for 30
minutes. Freezes beautifully.
Betty Lackas

POPPY SEED TORTE
1 c. flour
1/2 c. butter

1 c. graham cracker

crumbs
1/2 c. chopped nuts

Line a 9 x 13 inch pan with the above ingredients. Bake
20 minutes at 350 degrees.

FILLING:
11/2 c. milk
1 c. sugar
1/.4 ts:p. salt
2 heaping tbsp. cornstarch
1 tsp. vanilla
1/4 c. poppy seeds

2 env. Knox gelatin
(dissolvea in 1/3 c.
cold water)
5 egg whites
1/.2 tsp. cream of tartar
1'/2 c. sugar

Cook milk, sugar, salt, cornstarch, vanilla, popp:y seeds
and Knox gelatin until thick. Beat egg whites, cream of tartar
and 1/2 cup sugar until stiff. Then fold into filling mixture.
Pour mto baked shell and refrigerate overnight. Top with layer
of Cool Whip.
Shelly Cantwell

DRUmSTICK CAKE
1 c. crushed Spanish

peanuts
2 c. vanilla wafers
8 oz. crean1 cheese
1/.2 c. melted butter
1/3 c. peanut butter

1 c. ~wdered sugar
4 c. Cool Whip

2 sm. instant chocolate
pudding
3 c. milk
1 grated Hershey candy
bar

Spra_y 9 x 13 inch pan with Pam.
1st Layer: 2/3 C~J!s peanuts, 2 cups vanilla wafers and
1/2 cup melted butter. Mix and bake 10 minutes at 350 degrees
and cool.
Cakes and Cookies

45

2nd Layer: 8 ounces cream cheese; 1/3 cup peanut butter
and 1 cup powdered sugar. Mix and fola in 2 cups Cool Whip.
Spread over 1st laye_r.
3rd Layer: Mix 2 packages of pudding with 3 cups milk.
Spread over 2nd layer.
4th Layer: Spread 2 cups Cool Whip over 3rd layer and
sprinkle with crushed peanuts and Hershey bar.
Shelly Cantwell

lAZY DAISY CAKE
Beat 2 eggs until thick and add 1 cup sugar, beating constantly.
Mix:
1 c. flour

1 tsp. baking powder

1/4 tsp. salt

Add to first mixture. Add vanilla. Beat 2 minutes. Batter will be thin, don't add more flour. Put in greased square
pan. Bake for 25-30 minutes in 350 degree oven.

FROSTING:
Mix:
3 tbsp. melted butter

5 tbsp. brown sugar

2 tbsp. cream
1/2 c. coconut

Put frosting on cake after it is baked. Put under broiler
until frosting is brown.
Maxine Lathrop

EVER SO EASY FRUITCAKE
2 1/2 c. unsifted flour

1 tsp. baking soda

2 eggs, sliglitJy beaten
1 (28 oz.) Jar None Such
ready to use mincemeat

1 (14 oz.) can Ea_gle Brand
2 c. ( 1 lp.) mixed candied
irmt
1 c. coarsely chopped nuts

Preheat oven to 300 degrees. Grease two 9 x 5 inch loaf
pans. Combine flour and baking soda; set aside. In large
mixing bowl combine remaining mgredients, blend in dry ingredients. Pour half the batter into each pan.

46 Peace Ev. Luth. Church 125th Ann. Cookbook

Bake 1 hour and 20 minutes or until wooden toothpick
comes out clean. Cool15 minutes. Turn out of pan. Glaze and
garnish as desired.

Olene Zarnstorff

COCONUT CAKE
1 box yellow butter cake mix made according to directions. Bake in 2 layers split each layer with a thread when cool.

ICING:
12 oz. pkg. coconut
1 ( 8 oz.) carton sour cream

1 c. sugar
11/2 c. Cool Whip (12 oz.)

Mix together. Add 4-6 ounces of coconut to frosting.
Sprinkle rernaming coconut on frosted cake. Cover cake securely. Refrigerate 3 days before eating. Enjoy!
Marian Ehlert

BEST POUND CAKE
sticks oleo
c. sugar
c. flour
c. milk
1/2 tsp. lemon extract
2
3
3
1

1/2 c. shortening
5 eggs
1 ts;e. baking J!!?Wder
1 1f2 tsp. vanllla extract

Cream shortening and sugar until smooth. Add eggs one
at a time. Add milk and flour gradually and alternately add
flavoring. Beat. Bake in a greased tube pan for 1 hour and 20
minutes at aso degrees.
Marian Ehlert

CHOCOLATE ECLAIR CAKE
1 c. water
1/2 c. butu~r

1 c. flour
4 eggs

Heat 'Nater and butter to a rolling boil. Stir in flour until
mixture forms a ball. Remove from heat. Cool. Beat in eggs
one at a time. Beat until mixture is stiff before adding_ each
egg. Spoon onto ungreased pizza pan or cookie sheet. Shape
into donut or oval aoout 14-16 inches in diameter. Bake until
golden brown and dry about 45-50 minutes at 400 degrees.
Cool. Slice in half.
Cakes and Cookies

47

FILLING:
2 pkg. ( 3 oz. each) instant
vanilla puddmg
2 c. milk

1 tsp. vanilla
9 oz. frozen whipJ»ed

topping

Mix pudding, milk and vanilla. Fold in the whipped top2ing. Spread all the filling on the bottom half of the pastry.
Cover w1th top half of the pastry.

FROSTING:
2 sq. unsweetened chocolate,

melted
2 tsp. butter

1 c. powdered sugar
2 tsp. (about) warm milk

Melt chocolate and butter. Blend in powdered sugar and
milk. $_pread or drizzle on top of cake. Add a little milk if too
thick. Refrigerate.
Marian Ehlert

BIBLE CAKE
1 c. Judges 5:25

2 c. Jeremiah 6:20
6 each of Isaiah 10:14

3 1/2 c. I Kings 4:22

1/2 tsp. Leviticus 2:13

2 tsp. I Corinthians 5:6

1/4 tsp. each 3 spices in
Kmgs 10:2
1 c. Genesis 24:11
1 tbsp. Exodus 16,:31
2 c. each of I Samuel 25:18
1 c. Genesis 43:11

Cream Judges and Jeremiah. Add Isaiah one at a time.
Mix Leviticus, Corinthians and Kings. Mix Exodus and
Genesis. Pour into greased loaf or angel cake pan. Bake at 375
degrees until done.
Kathy L. Bailey

FRESH APPlE CAKE
1/2 c. shortening
2 c. sugar
3 eggs
2 c. flour
1 tsp. cinnamon

1 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
4 c. tart sliced apples
1/2 c. nutmeats (walnuts)

Cream shortening, sugar and eggs until creamv. Sift dry
ingredients gradually. Add to creamed mixture, with apples
and nuts. Pour batter into 9 x 13 x 2 inch _Ran. Bake at 350
degrees for 40-50 minutes. Serve with Cool Whip or
48 Peace Ev. Luth. Church 125th Ann. Cookbook

TOPPING:
1 c. brown sugar
1 c. water
1/2 stick margarine

2 tbsp. flour

1 tsp. vanilla

Combine all ingredients in saucepan. Cook slowly until
thick. Spread on hot or cold cake.
Helen Paasch

POPPYSEED CAKE
2 c. flour
1 1/2 tsp. baking powder
4 egg whites, beaten

1/2 c.J?9ppyseed
1 c. milk
3/4 c. butter
1 1/2 c. sugar

1 tsp. vanilla

Soak poppyseed in milk for 15 minutes. Cream sugar and
butter. Add dry ingredients. Add milk and pop_pyseed. Fold
egg whites (beaten) to this mixture. Add vaniila. Pour into
greased 9 x 13 inch pan. Bake at 350 degrees for about 30
minutes.
Claudette Stohr

PUmPKIN CAKE
3 c. su_gar

3
2
1
1
1

1 c. oil

2/3 c. water

4 eggs

2 c. pumpkin

1/2 c. flour

tsp.
tsp.
tsp.
tsp.

heaping soda
salt
cinnamon
nutmeg

Mix sugar corn oil, water, eggs and pumpkin in order
given. Mix in sihed dry ingredients and pour into 9 x 13 inch
pan. Bake for 1 hour and 15 minutes or until toothpick inserted comes out clean. Let cool and frost. Very moist.
Donna Jerde

BISHOPS CAKE
3 eggs, well beaten
1 c. sugar

1/4 lb. chocolate bits
1 1/2 c. flour
2 c. nuts

11/2 tsp. baking powder
1 c. cut up dates
1 1/4 tsp. salt

1 c. halved candied cherries

Cakes and Cookies

49

Combine eggs and sugar. Beat well.
together. Add chocolate 1 nuts and fruit to
into egg mixture. Pour mto 9 1/2 x 5 1/2
loaf pan. Line bottom with waxed paper.
325 degree oven.

Sift dry ingredients
flour mixture. Fold
x 2 3/4 inch greased
Bake 1 1/2 hours in
Mrs. James Schneider

BROWN SUGAR CRUmB CAKE
2 c. brown sugar
2 c. bread flour
1/.2 c. butter
1'/8 tsp. salt
1 c. buttermilk

1
1
1
1

egg

level ts_p. soda
tsp. baking powder
tsp. vanilla

Rub together like for I?ie crust brown sugar, flour1 butter
and salt. Save about 2/3 of this mixture for top. Aad buttermilk, egg, soda, baking powder and vanilla to the remainder
of crumb mixture. Beat together. Pour in tin and sprinkle
crumb mix on top. Bake in a moderate oven.
Dorothy Jahns

FUDGE BAR CAKE
2 oz. chocolate, cut up

1 c. sifted flour
1 c. sugar
1 tsp. salt

1/2 tsp. soda

1/.4 c. shortening
1'/.2 c. boiling water
1'/.4 c. sour milk
1/2 tsp. vanilla
1 egg, unbeaten

Put chocolate in mixing bowl, add boiling water gradually. Stir until melted. Sift flour, sugar, salt and soda into
chocolate mixture. Drop in shortening, milk and vanilla. Beat
very well. Add egg and blend welL Bake in 8 x 8 inch greased
tin at 350 degrees for about 40-45 minutes.
Mrs. Gene Christensen

SEA FOAm FUDGE CAKE
3/.4 c. cocoa

brown sugar
1 1/4 c. scalded milk
2/3 c. spry
1 tsp. salt
1 tsp. vanilla
3'/4 c.

1 c. white sugar
3 eggs
1 tsp. baking powder
3/4 tsp. soda
2 c. flour

50 Peace Ev. Luth Church 125th Ann. Cookbook

Mix cocoa with brown sugar. Add scalded milk and stir
until smooth. Cool. Blend spry, salt and vanilla. Add white
sugar and cream well. Add eggs, singly, beat well after each
addition. Sift baking powder, soaa and flour 3 times. Add flour
to creamed mixture alternately with cocoa mixture, mixing
well. Bake in two 9 inch pans in moderate oven 40 minutes.
Mrs. Louis Miller

DUTCHESS SPICE CAKE
1/2 c. shortening
11/2 c. brown sugar
2 eggs
1 c. sour milk & cream
mixed
1 3/4 c. flour
1 tsp. soda

1 tsp. cinnamon
1/,2 tsp. nutmeg
1/,2 tsp. doves
1'/4 tsp. salt
1 c. seeded raisins cut in 2
1/2 c. nutmeats, coarsely
chopped

Mix in order given and bake in 350 degree oven.
Mrs. Herman Hasselman

PUmPKIN CAKE
1 c. sug_a:r
1/2 c. shortening
1 egg
1/,2 tsp. salt
1/,4 tsp. cloves
1/,4 tsp. allspice
1'/2 tsp. cinnamon

2 c. flour

1 c. hot mashed pumpkin
1 tsp. soda

1 c. nutmeats
1 c. :raisins

Sift salt cloves, allspice and cinnamon with flour. Cream
shortening and sugar. Add egg and hot _pum2_kin with soda in it.
Then add flour mixture, nuts and raisms. Bake in 350 degree
oven for 4.5 minutes. Frost with caramel frosting.
Mrs. Alma Neumann

FRUIT CAKE
1 pkg. :raisins
2 eggs
11f"" c. sugar
1 heaping tbsp. butter
Nuts

3 c. flour
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. doves
1 tsp. nutmeg

Cakes and Cookies

51

Cover raisins with water and boil for 10 minutes. Drain
keep 1 cup water from raisins. Mix eggs, sugar and butter. Add
the juice, raisins and nuts. Sift together flour, salt,_ cinnamon,
cloves and nutmeg. Add to mixture. Pour into loar pan. Bake
for 1-1 1/2 hours m slow oven.
Mrs. Bert Schenning

OVEN ICED CUPCAKES
1/,3 c. spry
1'/2 tsp. salt
1 tsp. vanilla
1 c. sugar
1 wholeeg~
1 e yolk unbeaten)
1 2~ c. sif ed cake flour

2 tsp. baking powder
1/2 c. milk
1 egg white
1/2 c. light brown sugar
2 tbsp. cocoa
1/4 c. nuts

Combine spry, salt and vanilla; add sugar gradually.
Cream until light and fluffy. Add whole egg and beat
thoroughly, then add egg yolk and beat again. Sift flour and
baking powder together 3 t1mes. Add small amounts of flour to
creamed mixture alternately with milk, beating after each addition until smooth. Pour batter into cup cake pans greased with
spry, filling them half full.
Beat egg whites until stiff and gradually add brown sugar
mixed with cocoa. Spread small amounts on batter and sprinkle
with nuts. Bake in 350 degree oven 25-30 minutes. Makes 20
small cupcakes.
Elsie Pape

PRUNE CAKE
11/4 c. sugar
3/4 c. shortening
1 c. cooked prunes
1 c. prune luice
3 eggs, wh1te of 1 for
frosting

2 1/2 c. flour

1 tsp. soda

1 tsp. cinnamon
1/,4 tsp. cloves
1/2 tsp. baking powder

Cream sugar and shortening. Add the eggs and mix well.
Add prunes. Sift dry ingredients and add alternately with prune
juice. Bake in three 8 inch layer tins, in moderate oven 350
aegrees.
Mrs. Donald 8chmalfeldt

52 Peace Ev. Luth. Church 125th Ann. Cookbook

BANANA CAKE
11/2 c. sugar
1/.2 c. butter
1/2 c. sour milk
1 tsp. salt
2 eggs

2 c. flour
1 c. mashed bananas
1/2 tsp. baking powder
1 tsp. soda

Cream sugar, shortening and eggs. Dissolve soda in milk
and add. Sift flour, salt and baking powder-kadd to mixture.
Add mashed bananas last and mix well. Ba e 45 minutes in
350 degree oven.
Emily Meinke

CHOCOLATE CUSTARD DEVILS FOOD
1 2/3 c. sugar
3 (1 oz.) sq. chocolate,

mefted

1 1/2 c. rnilk
1 egg, beaten

1/2 c. shortening

2 beaten egg yolks
2 c. flour
1/4 tsp. salt
1 tsp. soda
1 tsp. vanilla

Combine 2/3 cup sugar, melted chocolate;.. 1/2 cup milk
and beaten egg. Cook over low heat until thick. t.;ool.
Cream shortening and 1 cup sugar. Add egg yolks; mix
well. Add sifted dry mgredients alternately w1th milk and
vanilla. Stir in chocolate mixture. Bake in two 8 inch layer
pans, in moderate oven 350 degrees for 25-30 minutes.
Mrs. DOYUJ.ld Schmalfeldt

LUXOR LOAF - SPONGE CAKE
1 c. sugar
1 tsp. vanilla
1/.2 c. lukewarm water
1/8 tsp. soda

1/2 c. egg yolks
1 1/2 c. pastry flour
2 tsp. baking powder
1/2 tsp. salt

Sift the sugar. Pour vanilla on 2 tablespoons of measured
sugar and set as1de. Place egg yolks in a large mixing bowl.
Ada water and soda; beat with egg beater or electric mixer until
foamy. (Yolks are stiff hold shape and nearly fill bowl.) Add
sugar a httle at a time, beating in well. Add sugar with flavoring and beat.

Cakes and Cookies

53

Sift together flour, baking powder and salt. Fold carefully into mixture, pour into ungreased angel food cake :Qan. Bake
in moderate oven at 350 degrees for 40-45 minutes. Cool. Cut
in half or in thirds and spread with lemon cream filling. Ice top
and sides with marshmallow 7 minute frosting.
Ardys Forster

ORANGE RAISIN CAKE
2 c. flour

2 eggs

1 un~led orange, seeded

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

& finely

1/.2 c. shortening
1'/2 c. sour milk

~und

1 c. seedless raisins, finely

ground
1/4 tsp. lemon extract

Sift all dry ingredients into mixing bowl. Drop in shortening. Add sour milk, lemon extract ana beat well. Add eggs.
Beat until smooth. Add_ground oran_ge and raisins. Mix well.
Pour into greased pans. Bake at 350 degrees for 45 minutes.
Mrs. Rodelle Harms

SPICE CAKE
1/2 c. shortening
1 1/4 c. sugar
2e~s

2 1j7. c. cake flour
1 tsp. soda
1/4 tsp. salt

1 tsp. cinnamon
1/4 tsp. ground cloves
1 c. buttermilk
2 egg whites
1 c. brown sugar
Nutmeg

Cream shortening and sugar well. Add eggs one at a
time, beat well after each addition. Add sifted dry ingredients
alternately with buttermilk. Pour in _greased pan 9 x 13 inch.
Beat 2 egg whites until stiff. .l!'old in 1 cup brown sugar.
Spread on cake batter, sprinkle with nutmeats. Bake 40
minutes at 350 degrees.
Ethelyn Stenzel

BUTTER SPONGE CAKE
2 eggs
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1/2 c. milk

1
1
1
1
3

tbsp. butter
c. flour
tsp. baking powder
tbsp. grated orange rind
tbsp. sugar

54 Peace Ev. Luth. Church 125th Ann. Cookbook

Beat eggs very lightly beat in salt, sugar and vanilla.
Heat milk and butter to a boding point. Beat in sifted flour and
baking_powder.
Hake in a greased 8 inch square pan. Temperature 350
degrees for 25-30 minutes. When cake is done sprinkle top
with orange rind and sugar mixed. Turn off oven heat and return cake to oven for 5 minutes.
Mrs. Elmer Miller

APPLESAUCE CAKE
1/2 c. fat
1 c. sugar
1 1/2 c. unsweetened
applesauce
1 egg, beaten
1 tsp. vanilla

1/2 tsp. salt
1 tsp. cinnamon
1 c. raisins
1/2 c. dates
2 c. flour
2 tsp. baking soda

Cream fat and sugar until light. Add applesauce, egg and
vanilla; blend well. Sift saltl. cinnamon, flour and baking soda
together and add raisins and dates; beat welL Turn into wax
paper lined loaf pan and bake 1 hour, in a moderate oven at 350
degrees.
Mrs. Ralph Marzahl

NAmELESS CAKE
3/4 c. shortening
1 1/2 c. sugar

13~s
3 4 c. flour
3/. c. sour milk
1'/.2 tsp. baking powder
1/2 tsp. soda

1/.2 tsp. salt
3/4 tsp: nutmeg
1 tsp. cmnamon
2 tbsp. cocoa
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. coarsely cut
nutmeats

Cream shortening.
Add sugar gradually, cream
thoroughly. Blend in the 3 eggs. Sift flour\ baking powder,
soda, salt, spices and cocoa all to_gether and add to cream mixture alternately with sour milk. Blend in flour and nuts. Then
pour out into greased layer pans. Bake 30 minutes.
Shirley Meinke

Cakes and Cookies

55

JELLY ROLL
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

3 eggs
1 c. sugar
1/4 c. cold water
3/4 c. flour

Beat eggs until light. Add the sugar and continue beating
until light and fluffy. Then add the water. Sift the dry ingredients together and add gradually to the egg mixture. Add
the vanilla last. Grease a Jelly roll pan 11 x 15 inch. Place
waxed _paper on the bottom and grease again.
Spread batter on this and bake in a moderate hot oven
375 degrees for 12-15 minutes. Turn out at once on a tea towel
and remove the wax paper. Spread with jam or jelly and roll
l!P· Wrap securely in a towel until cool. Remove towel and ice.
Garnish with maraschino cherries or nuts.

FLUFFY SPONGE CAKE
6e&gs
1 1j,2 c. sugar
1 1'/2 c. sifted cake flour
6 tbsp. cold water

1 tsp. grated lemon rind
1 tsp. lemon or vanilla
extract
11/2 tsp. baking powder
1/4 tsp. salt

Beat egg yolks until thick and lemon colored. Beat in
sugar_gradually, beat in flour and water alternately and flavoring. Beat egg whites stiff. Add baking powder and salt; beat
until it holds a point. Gently fold into egg yolk mixture. Bake
in a deep 9 inch tube pan ungreased 1 hour at 325 degrees.
Gustie Rasch

GINGER CAKE
1/2 c. shortening
2 tbsp. sugar
1 egg, beaten
1 c. molasses
2 1/4 c. flour

done.

Mix well. Bake

1 tsp. soda

1 tsp. cinnamon
1/2 tsp. salt
1 tsp. ginger
1 c. bo1ling water

long pan in 325 degree oven until
Ida Swenson

56 Peace Ev. Luth. Church 125th Ann. Cookbook

FORm CAKE
4 c. milk

1/.2 tsp. salt
1'/2 lb. butter
1 c. sugar
4 eggs

1 cake yeast
Rind of 1 lemon

Mix together butter, sugart eggs, salt and 2 cups milk;
mix well. Take yeast (that was m lukewarm water) add that
and flour.~,. then add rest of milk. Put in large rorm, well
greased. hake in slow oven 30-35 minutes.

Anna Lubkeman

BOILED RAISIN CAKE
11/2 c. raisins! cooked 20
min. & cooed
3/.4 c. sugar
1'/.2 tsp. salt

1'/2 c. raisin water
cakes.

1 egg
1 t~. soda
11 2 c. flour
1/ tsp. nutmeg
1 tsp. cinnamon

Bake in 350 degree (moderate) oven in loaf pan or cupMrs. J. E. Horton

HOT ffiiLK SPONGE CAKE
4 eggs

2 c. sugar
2 c. flour
Pinch of s:alt

2 tsp. baking powder
1 c. milk

1/2 c. ~?utter
Flavormg

Beat eggs and sugar with rotary beater. Sift flour, baking
powder and salt 3 times and add to eggs. Bring milk to a boil
and melt butter in it. Add this to the above mixture and beat
until smooth. Bake about 1/2 hour in moderate oven.
Minnie Lubkeman

CHOCOLATE SOUR CREAm CAKE
2 c. sugar

2/.3 c. shortening
2 beaten eggs
1 c. sour cream
2 tsp. soda

2 2/3 c. flour
4 tbsp. cocoa
1/2 tsp. salt
1 tsp. vanilla
1 c. boiling water

Cakes and Cookies

57

Cream shortening. Add sugar; beat. Add eggs, beat. Add
sour cream to which soda has been added. S1ft in dry ing~edients and beat well. Add vanilla, lastly add boiling water.
Makes a large moist cake. Bake in moderate oven 45 rnmutes.
Elsie Elvennan

CHOCOLATE WALNUT CHERRY CAKE
1 c. sugar

1/2 c. butter
1 egg
1 tsp. soda
1 c. sour milk or buttermilk
1 1/2 c. sifted flour

1 ( 4 oz.) I?ottle maraschino
cherr1es
1/2 c. walnuts, cho_p:ped
1 sq. melted chocolate
1/8 tsp. salt

Cream sugar and butter. Add slightly beaten egg. Sift
and measure dry ingredients. Add flour alternatel;y with liquid,
add slightly floured chopped walnuts and chernes (also the
juice) and melted chocolate. Grease pan with butter. Bake in
350 degree oven for 30-40 minutes.
Elizabeth Porster

$100 CAKE
2 c. sifted flour
1 c. sugar
2 tsp. baking soda
1/2 c. cocoa

1/4 tsp. salt
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla

Sift dry ingredients. Add mayonnaise, water and vanilla;
blend well. Pour batter into 2 greased 8 inch layer cake tins.
Bake 30 minutes in 350 degree oven.
l'vfrs. Pape

DATE WAlNUT CAKE
1 c. sliced dates
1 c. chopped walnuts
1/3 c. shortening
1 c. sugar

4 e~s, separated
1 1 4 c. cake flour
1/, tsp. baking powder
1/4 tsp. salt

Cut dates and combine with nuts. Cream fat and beaten
egg yolks and beat until light. Sift flour, bakin_g powder and
salt; add to batter with nuts and dates!· mix welL Fold in beaten
egg whites. Turn into well greased oaf pan and bake at 325
degrees for 50 minutes.
Mrs. Ralph Marzahl

58 Peace Ev. Luth. Church 125th Ann. Cookbook

SUNSHINE ANGEL CAKE
WHITE PART:
6 egg whites
1/,4 tsp. salt
1/2 tsp. cream of tartar

3/4 c. sifted sugar

1 tsp. vanilla

1/2 c. cake flour

YELLO\VPART:
6 egg yolks
1/,4 tsp. salt
3'/.4 c. sifted sugar
3/4 c. sifted cake flour

1 tsp. baking powder
1/,4 c. boiling water
1/2 tsp. vanilla

Beat egg whites and salt until foamy. Add cream of
tartar, beat until stiff. Fold in sifted sugar and flavoring. Sift
flour, measure and sift 3 times. Fold into white batter.
Beat egg yolks salt and sifted sugar 3 minutes. Sift
flour, measure and sift with baking powder 3 times. Add alternately with boiling water to yellow batter. Into a pan 2our the
white batter and then yellow batter until all is used. Bake at
325 degrees for 1 hour.
Mrs. Chester Paasch

PORK FRUIT CAKE
11/2 lb. ground pork
3 c. black c~offee
5 c. brown sugar
2 lb. raisins
2 lb. currants

1 tsp. each of all kinds of

spices
Citron
1 tsp. salt
2 tsp. baking soda
10 c. flour to keep from
sticking

Bake 2 hours in moderate oven.
Mrs. Pape

WHITE LOAF CAKE
1/2 c. butter
4 eggs
11j2 c. sugar
1 c. milk

3 c. flour
3 tsp. baking powder

1 tsp. flavormg

Cakes and Cookies

59

Cream sugar and butter. Add eggs, one at a time, beat
well after each addition. Sift dry ingredients well together.
Add milk and beat well. Bake in long pan or two 9 inch layer
tins at 350 degrees for 1 hour.
Ida Swensoo

SOUR ffillK SPICE CAKE
1 c. sugar
1/2 c. butter or shortening
2 eggs
1 c. sour milk

1 tsp. soda (dissolved in
sour milk)

1 1/2 c. flour
Pinch of salt
1 tsp. cinnamon
1/.2 tsp. doves
1Z'J. c. chopped raisins
1'/4 c. chopped nutmeats

Mix together.
Mrs. Carl Davis

GOLDEN GLOW CAKE
1/2 c. shortening
2 1/.2 c. sifted flour
1 1'/2 c. sugar
4 tsp. bakiiig powder

1
1
2
1

tsp. salt
c. milk

eggs

tsp. vanilla

Put shortening, flour, sugar, baking _powder and salt in
mixing bowL Add 2/3 cup milk; beat. Add balance of milk,
eggs and vanilla. Beat welL Bake 25 minutes at 37 5 degrees.
Emrrw, Elfers

ffiOCK CHEESE CAKE
2 3/4 c. graham cracker

crumbs
1/.2 c. butter
1/.4 c. sugar
3 beaten egg yolks

1 can condensed
(sweetened) Eagle
Brand milk
11/2 tsp. lemon juice
3 stiffly beaten egg whites
2 c. applesauce

Combine crumbs sugar and butter; mix well. Put 1/2 cup
crumbs aside for top. Press remaining crumbs on bottom and
sides of springform pan.
Combine egg yolks milk, applesauce, lemon juice and
rind. Mix well. Fold in beaten egg whites. Pour into crumb
crust. Sprinkle with remaining 1/2 cup crumbs.
Mrs. Otto
60 Peace Ev Luth. Church 125th Ann. Cookbook

DATE CAKE
1 egg
1 c. sugar
1 tbs_p. butter, heaping
1 c. dates...? finely cut
1 tsp. soaa
1 c. boiling water

1/2 tsp. salt
11/2 c. flour
1 tsp. baking powder
1/2 c. walnuts
1 tsp. vanilla

Cream egg, sugar and butter. Sprinkle soda and boiling
water over dates. Let cool and add other ingredients. Sift flour
and baking powder; add to mixture with salt, walnut meats and
vanilla. Pour batter into 8 x 12 inch pan and bake in a
moderate oven for 30 minutes. Frost with caramel icing and
nuts.
Sue Miller

POPPY SEED CAKE
1 1/2 c. sugar
3/.4 c. shortening
3Z4 c. milk
1'/4 c. poppy seeds

2 c. cake flour
1/4 tsp. salt
1 tsp. vanilla
4 egg whites
2 tsp. baking powder

Cream sugar and butter. Add popp~ seeds which has
been soaked in milk for 5 minutes or less. Sift dry ingredients
together, add and beat welL Add vanilla and fold m stiffly
beaten egg whites. Bake in 375 deg_ree oven. Can bake in
layers and put in filling or loaf cake and ice with 7 minute icing.

FILLING:
4 egg yolks
3 tbsp. cornstarch
2 c. milk

1 c. sugar
Pinch of salt
1 c. chopped walnut meats

Mix dry ingredients. Add well beaten yolks. Stir in hot
milk. Cook in double boiler until thick and smooth. Cool and
add nuts. Spread between layers and ice with 7 minute icing.
Mrs. Roy Drager

Cakes and Cookies

61

GRAHAm CRACKER CAKE
1 c. sugar
1 c. graham crackers,
crushed
2 eggs.; beaten
1/2 c. Dutter

1 c. milk
1 c. flour
2 tsp. baking powder
1 tsp. vanilla

Cream butter, egg_ yolks and sugar. Add beaten egg
whites and vanilla last. Put in 2 layers. Bake in a 3!>0 degree
oven for 30 minutes. Fill with lemon filling. Frost with plain
butter frosting.
Alice Kufolk

DATE CAKE
1 c. sugar
2 eggs
1 c. water
1/.2 c. dates
2 heaping tbsp. shortening

1 tsP.· soda
11j4 c. flour
1 tsp. baking powder
1/2 c. nuts

Cream su&ar. Add shortening and eggs. Bring to a boil 1
cup water and 1;2 cup dates. Add 1 teaspoon soda. .Add to first
mixture. Sift flour and baking powder. Add nuts. Bake at 345
degrees for 25 minutes.
Mrs. Roy Drager

miRACLE WHIP CAKE
1 c. Miracle Whip
1 c. sugar

2 1/4 c. flour
2 heaping tbsp. cocoa

Mix sugar and Miracle Whip well. Add flour and cocoa,
alternately w1th 1 cup hot water with 2 teaspoons soda dissolved in it. Add 1 teaspoon vanilla. Bake m layers for 30
minutes at 300 degrees.
Mrs. E. Beager

62 Peace Ev Luth. Church 125th Ann. Cookbook

CHOCOLATE CAKE
1/2 c. shortening
1 c. brown sugar
1 c. white! sugar
2 eggs
1 c. sour 1nilk

4 tbsp. cocoa
1 tsp. soda
1/4 tsp. salt
2 1/4 c. sifted cake flour
1 tsp. vanilla
1/2 c. cold water

Cream shortening. Add brown sugar, then the white
sugar\ cream until light. Add eggs, one at a time and beat well.
Ada ary ingredients alternately with sour milk and soda dissolved m it. Add cocoa to cold water and cook until thickened.
Cool and add last to batter. Pour into 3 greased 8 inch pans or
loaf pan. Bake at 350 degrees for 30-35 minutes. Frost with
any lioiled frosting.

Mrs. Arthur E. Holtdorf

RED DEVILS FOOD CAKE
2 1/2 c. flour
1/.2 c. cocoa
1/2 c. water
2 tsp. soda
3/4 c. butter

1 3/4 c. sugar
2 eggs
3/4 c. sour milk
1 tsp. vanilla

Add cocoa and soda to water and let stand until rest of
cake is mixed. Cream butter and add sugar gradually. Add well
beaten egg yolks. Sift flour before measuring and add alternately w1t.h. milk. Add cocoa mixture. Fold in stiffly beaten egg
whites. Add vanilla. Pour into a well greased 9 x 12 inch loaf
cake pan and bake in a moderate oven at 350 degrees about 60
minutes.
Mrs. Geo Kohlstedt

mAYONNAISE CAKE
2
1
2
4

c. flour
c. sugar
tsp. soda
tsp. cocoa

1 c. mayonnaise
1 c. water

1 tsp. vanilla

Sift dry ingredients into bowl. Add mayonnaise, water
and vanilla. Beat thoroughly for 2 minutes. Bake at 350
degrees for 30 minutes.
Elsie Elverman

Cakes and Cookies

63

FUDGE NUT CAKE
1/2 c. shortenin_g
2 c. sifted cake flour
1 tsp. soda
3/4 tsp. salt
1 1/2 c. sugar

3/4 c. milk
2 eggs
3 sq. unsweetened
chocolate
1 c. nuts, chopped

Cream shortening. Add dry ingredients; mix well. Add
3/4 cup of milk. Beat 2 minutes. Add eg_gs, unsweetened
chocolate (melted), remaining milk. Beat 1 mmute. Add 1 cup
nuts. Turn batter into greased _pan 13 x 9 x 2 inches. Bake at
350 degrees for 45 minutes. This cake may be baked in two 9
inch layers in 375 degree oven for 25 minutes. Omit nuts in
layers.
Note: With butter, margarine or lard, use 1 cup milk plus
2 tablespoons. With vegetable oil, use 1 114 cups milk. Cocoa
may be substituted for chocolate. Sift 2/3 cup cocoa with dry
ingredients.
Mrs. Albert Elvenna.n

TOmATO SOUP CAKE
1/2 c. butter
1 c. sugar
1 egg, beaten

1 can tomato soup

1/2 tsp. soda
2 c. flour

tsp. baking powder
tsp. nutmeg
tsp. cloves
tsp. cinnamon
1 c. raisins
1/2 c. nutmeats
1
1
1
1

Cream butter and sugar. Add egg. Mix tomato soup and
soda; add alternately with sifted dry mgredients to first mixture. Add raisins and nutmeats; blend well. Bake in a greased
loaf pan in a moderate oven at 37 5 degrees about 1 hour. Frost
with cream cheese frosting.
Mrs. Pape

FAVORITE CAKE
1 c. sugar, scant
1/4 c. Crisco

1 tsp. cinnamon

1/2 tsp. nutmeg
1/2 tsp. salt

1 c. sour milk in which

dissolve 1 tsp. soda
11/3 c. flour
1/2 tsp. baking powder
1/,2 c. raisins
1/2 c. nuts, ground

Bake in layer or shallow pan.
Mrs. Annie Smith
64

Peace Ev. Luth. Church 125th Ann. Cookbook

RIBBON ICE BOX CAKE
-~_plm. che~ Jello
Who1e graham crackers
1/2 c. butter
1 c. powdered sugar

2 eggs
1 c. whippin_g cream,
whipped
1 sm. can crushed
pineapple

Prepare Jello. Set aside to cool. Place a layer of graham
crackers in loaf pan. Then a layer of filling of: sugar, butter,
eggs, whipping cream ang_pine~ple. Make 2 layers of fillin~
and 3 layers of crackers. When Jello has started to set pour 1j2
over top. Then whip the rest and pour over. Place in ice box.
Rarrwna Crandall

PINEAPPLE ICEBOX CAKE
1/2 lb. vanilla wafers or
butter cookies
1/2 c. butter
11/2 c. powdered sugar

2 eggs, unbeaten
1 sm. can crushed
pineapplet drained
1/2 pt. wh1ppmg cream

Grind the wafers or roll them into crumbs and put 1/2 of
them in the bottom of your pan. Cream butter and sugar. Add
eggs, one at a time and beat until smooth and creamy. Pour
th1s over crumbs.
Whip cream. Add pineapple and pour over the first mixture. Cover with the rest of crumbs and put in ice box overnight. Suggested pan size 8 x 12 x 2 inches.
Emily Meinke
Frieda H oltdorf

CHOCOLATE ROLL
5 eggs, separated
1/2 c. sugar
4 tbsp. cocoa
1 tsp. vanilla

Whipping cream
Bananas
Powdered sugar

Mix egg yolks, sugar cocoa and vanilla. Fold in beaten
egg whites. Pour in greased wax paper tin. Bake 45 minutes in
moderate oven. put powdered su_gar on wax paper and turn out
on it. Cool. Spread with whipped cream and sliced bananas and
roll. Cover with whipped cream and serve.
Marie Holem

Cakes and Cookies

65

DATE NUT CRUmB ROLL
1/.2 lb. graham crackers
lib. dates (about 2 c.)
1/,2 lb. marshmallows
3'/4 c. walnuts, chopped

1 c. whipJ?ing cream
1 tsp. vanilla

1/4 tsp. salt

Roll graham crackers into fine crumbs. Cut dates and
marshmallows into small pieces. Whip cream until stiff. Combine cream with half the~aham crumbs, dates, marshmallows,
nuts, salt and vanilla. Blend thoroughly and sha~ into roll.
S_prinkle with remaining crumbs and roll to coat thorough!~.
Chill for about 12 hours. Cut into slices and serve with
whipped cream. Serves 10-12.
Elsie Elverman

PINEAPPLE NABISCO TORTE
1 box Nabisco butter

cookies, crushed
1/,2 c. butter
2'/3 c. powdered sugar

2 eggs

1 sm. can crushed

pineapplet drained
1/2 pt. wh1ppmg cream

Beat butter, sugar and eggs. Whip cream and fold in
drained pineapple. PUt layer of cookie crumbs (1/2 of total
crumbs) then layer of butter-egg mixture. Put cream and
pineapple mixture on top. Cover with crumbs. Let stand in ice
box 12 hours.
Anna Lubkeman

DATE TORTE
lb. dates, cut
c. boiling water
tsp. soda
egg
c. sugar
2 tbsp. butter, melted
Salt
1
1
1
1
1

11/,2 ts~. baking powder
1 1'/2 c. flour

1 c. nuts

Vanilla
1 1/2 c. water, boiling
1 c. brown sugar

Combine dates, water and soda. Set aside. Boil 1 1/2
cups water and brown sugar just a minute. Pour in ungreased
large baking dish. Combme other ingredients with date mixture and pour over liquid in pan. Ba:Ke 45-60 minutes in slow
oven (325 degrees). Serve with whipped cream.
Mrs. J. E. Horton

66 Peace Ev. Luth. Church 125th Ann. Cookbook

ICE BOX CAKE
4 eggs, separated
1 c. powdered sugar
1/2 c. butter
2 tsp. boliling water

1 tsp. vanilla
1 cake sweet chocolate
Sponge cake

Cream butter and sugar. Add beaten egg yolks, chocolate, water and vanilla. M1x welL Fold in beaten egg whites.
Break up eake. Alternate layers of cake and above mixture. Let
stand in refrigerator overnight. Serve with whipped cream.
EdnaStoxen

LEmON BliTZ TOATE
1/.2 c. butter
3'/4 c. powdered sugar
3 tbsp. milk
4 egg yolks
3/4 tsp. vanilla

1 tsp. baking powder
1 c. flour

6 egg whites

Nuts

Cream butter and powdered sugar. Add milk egg yolks
and vanilla. Sift together dry ingredients and add. Spread in 2
shallow pans.
Beat egg whites stiff and spread on top of mixture in
pans. Sprinkle with nuts. Bake in 300 degree oven. Cool, put
layers together with lemon or custard filling.
Mrs. Sophie Schmalfeldt

LEmON FilliNG
1/.2 c. sugar
1'/2 tsp. salt
11/2 tsp. cornstarch
2 egg yolks

Grated lemon rind
1/2 c. water
1 tbsp. butter

Mix together sugar, salt and cornstarch. Add slightl,y
beaten egg yolks, grated lemon rind and water. Cook unt1l
thick. Add butter and spread between torte layers.
Mrs. Sophie Schmalfeldt

Cakes and Cookies

67

DATE TORTE
3/4 c. flour
2 tsJ>. baking powder
Pinch of salt
Vanilla

5 eggs

1 c. sugar

1/.2 c. walnuts
1'/2 c. dates

Separate eggs; beat yolks until l~ht. Add su~ar gradually. Add vanilla nuts and dates. Add 1/2 egg wli1tes beaten.
Add flour that has been sifted with baking powder and salt.
Add remainder of egg whites. Bake in slow oven 40 minutes.
Invert pan until cake 1s cool.
Bertha Vi:mAlstine

COOKIE CAKE
2 1/.2 c. milk
2 1'/2 tbsp. cornstarch
1/2 c. sugar

2 eggs
Vanilla wafers
Whipped cream

Mix and boil in double boiler until thick. Put wax pa_per
in a round tin. Put a layer of vanilla wafers in tin. When
custard is cool pour 1/2 over cookies. Then put cookie layer
followed by custard and put cookies on top. Let stand 3 hours
in ice box then turn out on plate and put whipped cream on top.
Mrs. Kehoe

ANGEL FOOD CAKE SURPRISE FILLING
Combine 1 cup heavy cream, whipped with 3 tablespoons
sugar and 1/.2 teaspoon vanilla. Fold in 1/4 cup quartered
maraschino cherries and 1/4 cup walnuts. ChilL
Angel food cake (I bake my own, packaged mix) with serrated knife, cut 1 inch 'from top aH around. Then cut out 2 inches wide and 2 inches deep from center. Take out that part
(save for further use) and fill the hollowed part with the chilled
tilling. Replace the 1 inch slice from the top back onto the
cake. Frost top and side with 1 1/2 pints whippinp- cream
sweetened with 3 tablespoons sugar and a little vanilfa. Refrigerate. Can be decorated with pineapple chunks and maraschmo cherries.
Myrt Schenning

68 Peace Ev. Luth. Church 125th Ann. Cookbook

PUDDING FROSTING
1 ( 3 oz.) _pkg. instant
pudding, an_y flavor
1/4 c. powdered sugar

1 c. cold milk
1 (8 oz.} container Cool
'\Vlup, thawed

Combine pudding, sugar and milk in bowl. Blend well.
Fold in Cool Wh1p. Frost cakes and store in refrigerator.

Arlene Techert

GLOSSY CHOCOLATE FROSTING
1 tbsp. butter
1 sq. unsweetened chocolate
1 c. powdered sugar

1L2 tsp. vanilla
.About 2 tbsp. hot milk

Melt butter and chocolate together. Mix in sugar, vanilla
and enough milk to make frosting of spreading consistency.
Arlene Techert

FRENCH CREAm FROSTING
1/2 c. milk
2 1/2 tbsp. flour
1/2 c. butter

1/2 c. sugar
1 tsp. vanilla

Cook milk and flour until thick. Cool. Cream butter.
Add sugar and beat thoroughly. Add milk and flour mixture
and continue beating until creamy. Add vanilla. Nuts may be
added.
Elsie Elverman

CREOLE FROSTING
1
1
1
4

tbsp. spry
tbsp. butter
oz. chocolate
tbsp. hot coffee

1/,2 tsp. vanilla
1'/4 tsp. salt
2 c. confectioners' sugar

Melt spry, butter and chocolate over hot water. Pour hot
coffee over sugar and stir until dissolved. Add vanilla and salt.
Add chocolate mixture and beat until smooth and thick enough
to spread.
Dorothy Jahns

Cakes and Cookies

69

QUICK BUTTERSCOTCH FROSTING
1 c. brown sugar
3 tbsp. shortening
2 tbsp. butter

1/,4 tsp. salt
1'/4 c. milk
1 1/2 c. confectioners'
sugar

Combine brown sugar, shortening, butter and salt in
saucepan; bring to boil, stirring constantly. Add milk and boil
slowly 3 minutes. Cool. Add confectioners' sugar and beat
until thick enough to spread.
Mrs. Louis Miller

WHIPPED CHOCOLATE FROSTING
2 c. powdered sugar
6 tbsp. butter

4 sq. bitter chocolate

1/2 c. milk
2 eggs
1/2 tsp. vanilla

Place sugar, milk, eggs and vanilla in a bowl. Set in ice
water. Melt chocolate and butter; add to other mixture. Beat
until it holds shape. This recipe is enough to frost an angel
food cake.
Mrs. R. Harms

CREAm CHEESE FROSTING
2 pkg. cream cheese
3 c. confectioners' sugar

1/2 tsp. lemon rind

Blend cream cheese and sifted sugar. Add lemon rind;
mix well.
Mrs. Pape

SOFT CHOCOLATE FROSTING
1 c. water
3/4 c. sugar
2 sq. bitter chocolate
1 tsp. cornstarch

Few grains salt
1 tbsp. butter
1 tsp. vanilla

Mix in order given in saucepan. Stir constantlY. and cook
until thick. This frosting is nice for a white cake. Will keep for
several days.
Alice K ufolk

70 Peace Ev. Luth. Church 125th Ann. Cookbook

FROSTING
1 egg white

1 c. sugar
1/4 tsp. cream of tartar

1/,2 c. boiling water
1'/2 tsp. vanilla

Put all in a bowl together and beat until the stiffness you
desire. No boiling needed.
Mrs. James Schneider

FILLING OR FROSTING FOR ANGEL FOOD
CAKE
2 pkg. gelatin

1 pt. coffee cream
4 egg yolks
1 c. sugar

1 ts.J?. vanilla
Pinch of salt
Pt. whipping cream
Fruit or nutmeats as
desired

Dissolve gelatin for 1/2 hour in cream, then put in double
boiler and stir until melted. Beat egg ;yolks, sugar, vanilla and
salt. Stir in above mixture and let cool. Now whi,p cream and
put all together. Add fruits or nuts as desired. Pineapple or
strawberries work well. Split cake and put together with filling.
Put in ice box.
Mrs. Alma Newman

SOFT CHOCOLATE FROSTING
1 c. sifted confectioners'

sugar
1 sm. egg
2 sq. chocolate melted in
11f2 tbsp. shortening

1/,4 c. milk
1'/2 tsp. vanilla

Put all ingredients in small bowl, then put in larger bowl
which has ice water in it. Beat until it is thick enough to spread
(it turns light brown in color).
Doris Richter

SOFT CHOCOLATE FROSTING
4 tbsp. flour
11/4 c. milk
2 tbsp. butter

2 sq. chocolate
1 c. sugar
1 tsp. vanilla
Cakes and Cookies

71

Add chocolate to milk in double boiler and heat until
melted. Beat until well blended. Mix flour with sugar and
combine with milk. Cook until thick and smooth, stirring constantly. Add butter and vanilla. Cool. Spread on cake.
Mrs. George Kohlstedt

FRENCH CREAm FROSTING
2 tbsp. flour
1/2 c. milk

1/,2 c. sugar
1'/2 c. butter

Cook flour and milk until thick. Cool. Cream sugar and
butter. Add flour mixture to sugar mixture a little at a time.
Continue beating with electric mixer.
Edith Oetting

BUTTERmiLK GlAZED CARROT CAKE
2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. cinnamon
1 tsp. baking soda
1/,2 tsp. salt
3/4 c. buttermilk
3 eggs, beaten to blend

1/2 c. vegetable oill
2 tsp. vanilla
2 c. finely shredded peeled
carrots
1 (8 oz.) can crushed
pineapple, drained
1 c. chopped walnuts

Preheat oven to 350 degrees. Combine first 5 ing_redients
in medium bowl. Stir together buttermilk,_ eggs, oil and vanilla
in large bowL Add dry ingredients and stir until well blended.
Mix in carrots, pineapple and walnuts.
Pour batter into 9 x 13 inch glass oven proof baking dish.
Bake 45 minutes or until tester inserted in center comes out
clean. Cool drizzle with hot buttermilk glaze.

BUTTERMILK GLAZE:
2/,3 c. sugar
1/,3 c. butter, melted
1/3 c. buttermilk

2 tbsp. white corn syrup

1/,4 tsp. baking soda

1/2 tsp. vanilla

Combine first 5 ingredients in heavy medium saucepan
bring to boil over medium heat, stirring frequently. Boil until
slightly thickened, about 5 minutes. Remove from heat. Stir in
vanilla. Pour over cake immediately. Cool slightly before
serving. Makes 1 1/4 cups.
Wynelle Jerde

72 Peace Ev Luth Church 125th Ann. Cookbook

II

0

DEFINITEL,Y DESSERT
Fudge won't "sugar" if you add a dash of cream of tartar.
Soften "hard as a rock" brown sugar by placing a slice of soft bread or
ih an apple in the package and closing tightly. In a couple hours the
brown sugar will be soft again
Too much sugar in a recipe? Add a few drops of lemon juice or vinegar.
Use a pizza cutter to cut bars or bar-cookies into nice, smooth
squares in half the time.
The more eggs yolks in doughnut dough, the less grease they will
absorb when fried.
A few potato slices added to the oil will keep doughnuts from burning.
After mixing the dough for doughnuts,
in refrigerator at least 1
hour to make it easier to handle.
Sweetened condensed milk and evaporated milk are entirely different
products and cannot be used interchangeably in recipes. Sweetened
condensed milk is fresh, whole milk with 60% of the water removed and
45% cane sugar added (sugar acts as a preservative). Evaporated milk
is whole milk from which water is removed but no sugar added.
Sweetened condensed milk has a much thicker consistency and is great
for desserts because it will not get "sugary" when heated and will not
form ice crystals in frozen desserts. Also, it thickens without heat when
combined witr1 an acid such as lemon, orange, pineapple or apple
juices.
If you are melting d1ocolate in a double boiler or a custarci cup set in a
pan of water, do not boil the water as this wiil only thicken or curdle the
chocolate.
To keep granulated sugar from lumping, place a couple of salt
crackers in container and cover tightly.
Before measuring honey or other syrup, oil the cup with cooking oil
and rinse in hot water.
heat
The key to successful custard preparation is low
causes the eggs to curdle, resulting in lumpy, thin mixtures.
cook
custard in a double boiler or if cooking over direct heat, always use a
heavy saucepan. Stir the mixture constantly with a whisk. Check
thickness by lifting tile spoon from custard and holding it for 1 5 to 20
seconds; if the spoon does not stww through mixture, the custard has
thickened to the correct consistency.

fl

RHUBARB CRISP
1 c. brown sugar

1/2 c. melted butter or

margarine

3/4 c. oatmeal

1 c. flour
1 tsp. cinnamon

Mix together all above ingredients (crumble mixture).
Put 3/4 mixture in bottom of 11 1/2 x 8 incb. pan; press down.
Then Pl!t in 4 cups rhubarb.
Mix together 1 cup sugar, 2 tablespoons cornstarch, 1 cup
water and 1 teaspoon vanilla. Cook on stove until clear. Pour
over rhubarb in panz.. then sprinkle remaining crumble mixture
on top and bake at 300 degrees for 45 minutes to 1 hour.
Myrt Schenning

DUTCH APPLE DESSERT
5 med. all-pu11>9se apples,
ared, cored & sliced
about 5 c.
1 (1 o.z.) can
Brand

~

~agle

sweetened condensed
milk (not
evaporated milk)

1 tsp. ground cinnamon

1/2 c.

+

2 tbsp. cold
margarine or butter
1 1/2 c. biscuit baking mix
1/2 c. firmly packed orown
sugar
1/2 c. chopped nuts

Preheat oven to 325 degrees. In medium bowl, combine
apples, sweetened condensed milk and cinnamon. In large
bowl,., cut 1/2 cup margarine into 1 cup biscuit mix until crumbly. ;:;tir in apple mixture. Pour into greased 9 inch square
baking_ pan.
ln small bowl, combine remaining 1/2 cup biscuit mix
and sugar. Cut in remaining 2 tablespoons margarine until
crumbly. Add nuts. Sprinkle evenly over apple-mixture. Bake
1 hour or until golden. Serve warm with ice cream if desired.
Ruth Fiedler

BLUEBERRY COBBLER
1 can blueberry pie filling

1 ts:R. grated orange peel
1 c. GOld Medal flour
1 tbsp. sugar

11/2 tsp. baking powder

1/2 tsp. salt

3 tbsp. shortening

1/2 c. orange juice

Desserts

73

Heat oven to 400 de~rees. Combine pie filling and
orange peel in ungreased 1 1;,2 quart casserole. Place in oven
10-15 minutes until hot and bubbly. Measure flour, sugar,
baking powder and salt into bowl. Add shortening and orange
juice. Cut through shortening with fork 6 times, mix until
dough forms a ball.
Drop mixture by 6 spoonfuls onto hot pie filling. Bake
25-30 minutes or until biscuit topping is golden brown. Makes
6 servings.
Marian Ehlert

FRESH PEACH CRISP
1 c. unsifted flour
1/,2 c. sugar
1'/.2 c. brown sugar, packed
1'/.4 tsp. nutmeg
1'/4 tsp. salt, optional

1/,2 tsp. cinnamon
1'/2 c. butter
4 c. sliced peaches, fresh
1/2 lemon juice & grated
rind
2 tbsp. water

Mix flour, sugar, nutmeg, salt and cinnamon. Cut in
butter until coarse crumbs are formed. Put peaches in 9 inch
glass or ceramic pie plate. Mix in lemon rind, juice and water.
Cover with crumb mixture· pat down so it sticks to fruit. Cover
with foil and bake at 350 degrees for 15 minutes. Uncover and
bake 30 minutes longer. Serve warm with cream or ice cream.
Makes 6-8 servings.
Phyllis Schnurr

JEWELS UNDER CAKE DESSERT
6 c. cranberries
3 1/,2 c. sugar
3 1'/2 tbsp. cornstarch
1 tbsp. vanilla
3/4 tsv.. salt
1 can l20 oz.) crushed

1 box (18.~5 oz.) yellow

ca:Ke m1x

1 c. butter
1 c. coconut
1 c. chopped nuts

pineapple, drained

Combine first 5 ingredients in a saucepan. Bring slowly
to a simmerh. cook until cranberries are softened and mixture is
thickened. ~__;ool. Spread evenly in bottom of a 9 x 13 inch
baking dish. Spread evenly with pineapple. Sprinkle with dry
cake mix.
Melt butter and pour over cake mix; top with coconut and
nuts. Bake at 325 degrees for 1 hour or until golden brown.
May be served warm or cold with ice cream or whipped cream.
April Lackas
7 4 Peace Ev. Luth. Church 125th Ann. Cookbook

QUICK 'N EASY PUmPKIN SLICES
4e~s

1 2j3 c. sugar

·

1 c. oil
(16 oz.) can pumpkin
2 c. flour

.J

2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
,l tsp. baking soda

Combine eggs, sugar, oil and pumpkin. Beat thoroughly.
In another. bowl, s1ft flour, baking powder, cinnamon, salt and
soda. Gradually add to the pump:Kin mixture. Stir until well
bleridecl and smooth. Spread m a 15 x 10 x 1 inch jelly roll pan
or cookie sheet with sides.
Bake at 350 d~grees for 25-30 minutes. Cool. Frost with
cream cheese icing. Slice. Makes 25 (3 x 2 inch) slices.

CREAM CHEESE FROSTING:
1 ( 3 oz.) pkg. cream cheese
1/3 c. softened butter or

margarine

1 tsp. vanilla

2 c. powdered sugar

Beat together until light and fluffy.
Betty Lackas

UPSIDE DOWN RHUBARB
1 box yellow cake mix

4 c. rhubarb, cut up

1 c. sugar

1/2 pt. whipping cream

Make cake mix according to directions on the box.
Spread in 9 x 13 inch pan. Mix rliubarb and sugar. Put mixture
on top of unbaked cake. Pour the unwhipped cream overall.
Bake at 350 degrees for 40-50 minutes.
Betty Lackas

APPLE SLICES
2 c. flour

1/,2 tsp. salt
1/2 c. la!Q ,
--.. ·-'----~--·-

I

2 egg yolks
1 tbsp. lemon juice or 1/2

tsp. extract
8 tbsp. cold water

Mix first 3 ingredients like pie dough. Mix last 3 ingredients together in bowl and add to dough mixture. Divide
dough in half and roll out for cookie sheet.

FILLING:
Desserts

75

8 sliced apples
1/2 c. sugar
Pinch of salt

1 tbsp. flour
Cinnamon
Nutmeg

Mix together in large bowl. Pour over dou_gh in cookie
sheet. Roll out other half of dough and top. Bake at 425
degrees until golden brown. CooL Drizzle witli powdered sugar
frosting.
Charlotte RaJJCh

PUmPKIN ICE CREAm SQUARES
1 1/2 c. graham cracker
crumbs
1/,2 c. sugar
1'/2 c. melted butter
2 c. canned pumpkin
1/2 c. brown sugar
1 tsp. cinnamon

1/.2 tsp. salt
1£4 tsp. g_inger
1'/8 tsp. cloves
1 qt. vanilla ice creamt,
softened
Whipped cream
Pecan halves

Combine crumbs with sugar and butter. Press into bottom of 9 inch square pan. Combine pum.Pkin, brown sugar, salt
and spices. Fold in ice cream. Pour mto crumb-lined pan.
Cover; freeze until firm. Remove from freezer to room temperature, about 10 minutes before serving. Cut into 3 inch
squares and top each square with whipped cream and a pecan
half.
Zian Swanson

APPLE DELIGHT
1 c. sugar
1 egg
1/2 c. nuts

3 tart apples
1 tsp. baking powder
1 heaping tosp. flour

Mix all above ingredients together. Add beaten yolk of
egg mix and add stiffly beaten egg white. Bake in 9 x 9 inch
shallow pan 1/2 hour in slow oven.
Helen Fiegel

76 Peace Ev. Luth. Church 125th Ann. Cookbook

APPLE COBBLER
11/2 c. sifted flour
2 tbsp. sugar
2 tsp. baking powder
1/.2 tsp . salt
1'/4 c. shortening

1/2 c. milk
6 med. apples
3/.4 c. sugar
1'/2 tsp. cinnamon
2 tbsp. butter

Sift together flour, sugar, baking powder and salt. Cut in
shortening with 2 knives o:r pastry blender. Add milk. Mix
only until dry ingredients are mmstened. Turn onto floured
board; knead few strokes. Roll in 1/8 inch thick rectangle.
Place in 9 1/2 x 5 x 2 1/.2 inch loaf pan, leaving_ enough
dough hanging over edge to fold over fruit in center. Pare apples, core, shce. Arrange in baking dish lined with dough.
Sprinkle with sugar and cmnamon, dot with butter. Fold dough
over fruit. Bake m 400 degree oven 35-45 minutes.
Mrs. Arthur Holtdorf

APPLE CRISP
8 apples, peeled & sliced
1 c. white or brown sugar

1/2 c. flour
4 tbsp. butter, melted

Mix the last 3 ingredients and put over apples which have
been place in baking pan. Bake in moderate oven 1 hour.
Vera Frank

THE OLD RELIABLE
Apples, peeled & sliced
Sugar
Butter, enough to dot
1 c. flour

1 c. sugar

1 heapmg tsp. baking

powder

1 egg

Pinch of salt
Place apples in buttered pan. Sprinkle with sugar and dot
with butter. Sift flour, sugar, baking powder and salt. Then
drop egg in this and stir with a fork until batter crumbles.
Spread this on top of apples and sprinkle with cinnamon.
To make especially nice, sprinkle a little brown sugar in
pan before putting in apples. A little vanilla may be added to
batter. Bake at 350 degrees for 1/2 hour.
Minnie Lubkeman

Desserts

77

FRENCH FRUIT TARTS
Roll out a pie crust about 1/.6 inch thick and cut out with
a fancy cutter a little bi&g_er than the molds to be used. Place in
tart tins and press the s1des up with your fingers. Line the inside with wax paper and fill w1th rice. Bake in 350 degree oven.
When cold remove rice with paper. Fill half full with custard
cream. Place a half a peach or pear or a slice of pineapple on
top. Decorate with whipped cream or glazed fruit.
Mrs. Charles St. Pierre

CHERRY CHEESE BROWNIE SQUARES
1 (21.5 or 23.6 oz.) p~.
fud~e brownie mix
1 ( 8 oz. pkg. cream cheese,
sof ned
1 can Eagle Brand
sweetened condensed
milk

1 egg
1 tsp. almond extract
1 lg. can cherry pie filling

Preheat oven to 350 degrees. Prepare brownie mix as
package directs. Spread into hghtly greased 13 x 9 inch pan.
Bake 20 minutes.
Meanwhile, in small mixer bowl, beat cheese until fluffy.
Gradually beat in condensed milk then egg and 1/2 teaspoon
almond extract. Pour evenly over brownie layer, bake 25
minutes longer or until set. Cool. Chill. Stir remaining 1/2
teaspoon almond extract into cherry filling and pour over
brownies.
DonooJerde

FUDGE CHEESECAKE BARS
2 c. flour
1 1/2 c. butter or margarine,
cutup
2/3 c. packed brown sugar
1 pkg. creamy chocolate
fudge frosting mix (for
2 layer cake)

1 (8 oz.) pkg. cream cheese,
cutup
2 eggs
3/4 c. slivered almonds

Combine flour, butter and sugar; beat to resemble
crumbs. Pat into 13 x 9 inch baking pan. Bake in 350 degree
oven 10-12 minutes. Combine frosting and cheese. Add eggs
and beat smooth. Spread over crust. Sprinkle nuts. Bake at
350 degrees for 30 mmutes. Cool cut. Store in refrigerator.
Colleen Oldenburg
78 Peace Ev Luth. Church 125th Ann. Cookbook

WAVERLY CRACKER BARS
Butter and line a 9 x 13 inch pan with waverly crackers.
Bring to a boil and then boil 5 minutes:
1 stick butter
2/3 c. sugar

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

Pour over cracker. Top with a layer of waverly crackers.
Melt and spread on top:
1/2 c. butterscotch chips

1/.2 c. chocolate chips
2/3 c. peanut butter
Mary Prange

DOUBLE CHOCOLATE CRUmBLE BARS
BARS:
1/.2 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. all-purpose flour

1/2 c. chopped pecans
2 tbsp. unsweetened cocoa
1/.4 tsp. baking powder
1/4 tsp. salt

TOPPING:
2 c. miniature
marshmallows
1 pkg. (6 oz.) semi-sweet
chocolate chips

1 c. creamy peanut butter
11/2 c. cr1sp rice cereal

Cream butter and sugar; beat in eggs and vanilla. Set
aside. Stir together flour, chop2ed nuts, cocoa, baking powder
and salt; stir mto egg mixture. Spread in bottom of greased 13
x 2 inch baking pan. Bake at 350 degrees for 15- 20 minutes or
until bars test done. Sprinkle marshmallows evenly on top;
bake 3 minutes more. Cool.
In small saucepan, combine chocolate chips and peanut
butter; cook and stir over low heat until chocolate is melted.
Stir in cereal. Spread mixture on top of cooled bars. Chill; cut
in bars. Refrigerate. Yield: 3-4 dozen bars.
R. Fiedler

Desserts

79

FUDGE NUT BARS
1. Melt 1 CUQ (6 ounce) of chocolate chips, 1/2 cup of
sweetened condensea milk, 1 tablespoon butter and 1/4 teaspoon salt over boiling vvater. Remove from heat.
2. Add 1/2 cup of walnuts and 1 teaspoon of vanilla; set
aside.
3. Sift 1 1/4 cups of flour, 1/2 teaspoon baking soda and
1/2 teaspoon of salt.
4. Cream 1/2 cup of butter and 1 cup of brown sugar
(firmly packed).
5. Add i unbeaten egg and 1 teaspoon of vanilla; blend
all together welL
6. Stir in the dry ingredients and 1 1/2 cups of quickcooking rolled oats.
7. Press 2/3 of the mixture in a greased 9 x 9 inch pan.
Spread with chocolate filling. Crumble the remaining mixture
over the filling. Sprinkle with 1/4 cup of chopped walnuts.
8. Bake at 350 degrees for 25-30 minutes. N.B.: If
baked too long, they get hard on top. You can also use a 9 x 12
inch pan.
9. Cut and enjoy!
Tudd£e Rausch

CHOCOLATE PEANU
1 c. margarine
6 (1 oz.) sg. semi-sweet
chocolate
1 c. coconut
1 1/2 c. graham cracker
crumbs

SQUARES

1/2 c. chopped unsalted
peanuts
2 (8 oz.) pkg. cream ~~heese,
softened
1 c. sugar
1 tsp. vanilla

Melt 3/4 cup margarine and 2 ounce chocolate squares,
stirring constantly, then stir in c_rumbs, coconut and peanuts.
Press into bottom of 13 x 9 inch pan. Chill 30 minutes.
Mix the cream cheese, sugar and vanilla until well
blended. Spread over crusthchill for 30 minutes. Melt the remaining margarine and c ocolate squares and spread over
cream cheese layer and chill until used.
Virginia

80 Peace Ev. Luth. Church 125th Ann. Cookbook

l~ubkeman

PEACH OATmEAL BAAS
3/4 c. margarine or butter

11/,4 c. rolled oats
1 1'/4 c. flour

112 c. sugar

1112 tsp. baking powder
2 tsp. cinnamon
1 c. peach preserves
3 I 4 c. flaked coconut

In 13 x 9 inch baking pan melt butter while preheating
oven to 350 degrees. Cool, then stir in oats flour, sugar,
baking powder and cinnamon until blended. Mixture will be
crumoly. Reserve 1/2 cup crumb mixture. Firmly press into
bottom of pan. Spread preserves to within 1/2 inch of edges.
~rinkle w1th rest of crumb mixture and top with coconut.
Bake at 350 degrees for 25 minutes.

Kathy Miller

CHEESECAKE BARS
2 lg. tubc:~s Pillsbury
crescent rolls
2 (8 oz.) pkg. cream cheese

1 egg yolk

1 egg white
1 c. sugar
1 tsp. vanilla

Spread 1 tube crescent rolls in 9 x 13 inch greased pan.
Beat egg yol~ sugar, vanilla and cream cheese. Spread over
rolls in pan. lake second tube of rolls and lay on top.
Beat eg& white with fork and spread on top with pastry
brush. Mix 1;2 cup nuts and 1/2 cup sugar and sprinkle over
the egg white. Bake at 350 degrees for 30-35 minutes.
Joan Lathrop

PEr4NUT BUTTER CRUmBLE BARS
3/.4 c. sugar
3/,4 c. brown sugar
3/,4 c. shortening
3/4 c. peanut butter
2 eggs

2 c. flour
1 1 I 4 tsp. baking soda
3 I 4 tsp. baking powder
1 II 4 c. cho:Rped M&M
candies (peanut)

Heat oven to 350 degrees. Beat sugars shortenin~,
peanut butter and eggs. Stir m dry ingredients. Reserve 1 1j2
cups. Press remainmg dough in ungreased 9 x 13 inch pan.
M1x reserved dough with M&M candies. Crumble into pan,
pressing lightly. Bake 20-25 minutes.
Claudette Stohr

Desserts

81

CONFECTION SQUARES
1/2 c. butter
1 c. graham cracker crumbs
11/."1. c. flaked coconut
1 c. butterscotch bits

1 c. chocolate chiP.s
1 c. condensed milk
1 c. chopped nuts

Melt butter in 7 x 11 inch ~n. Add layers of cracker
crumbs, coconut, butterscotch and chocolate ch1ps. Pour milk
over chips. Spread nuts on top; press lightly. Bake at 350
degrees for 30 minutes. Cool, cut.
Danna Jerde

KOLACHKEES
1 pt. vanilla ice crear.n

4 1/2 c. flour
1 lo. butter or margarine,
softened

Mix. Shape into small circles. Fill with various solo fillings. Bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar. Makes 4 dozen.
Valieda Schneider

DIRT
1/2 stick margarine
1 ( 8 oz.) pkg. cream cheese

1 c. powdered sugar

Cream together the above ingredients. Mix 3 1/.2 cups
milk and 2 packages instant vanilla pudding. Beat until thick.
Mix with cream cheese mixture. Fold in 1 (12 ounce) package
Cool Whip. Take a 22 1/2 ounce package Oreo cookies. Put m
food processor or blender. Layer cookie crumbs and cream
cheese mixture in layers. Put in a dean plastic flower pot. Let
set overnight. Put a flower in pot.
Maxine Lathrop

STRAWBERRY PRETZEL
c. crushed pretzels
tbsp. sugar
1/2 sticks margarine
oz. cream cheese
6 oz. strawberry Jello

3
2
1
8

DESSEf=~T

2 c. boiling water
2 (10 oz.) pkg .. frozen

strawberries

3/4 c. sug(i~
2 c. Cool Whip

82 Peace Ev. Luth. Church 125th Ann Cookbook

Mix crushed pretzel~ sugar and margarine; press in bottom of 9 x 13 inch pan. tlake at 350 degrees for 10 minutes.
Cool. Beat to_gether 3/4 cup sugar and cream cheese until fluffy. Fold in Cool Wlup .. Spreaa on pretzel crushed. Dissolve
Jello in boiling water and add frozen strawberries, stirring until
it starts to thicken and then pour over cream cheese layer and
chill.
Virginia Lubkeman

PINEAPPLE CHEESECAKE SQUARES
CRUST:
2 c. flour
2/3 c. margarine

1/2 c. powdered sugar

Mix all ingredients in medium bowl with fork until
crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13 x 9 mch. Bake 15-20 minutes at 350 degrees.
16 oz. cream cheese,

softened
1/2 c. sugar
2 eggs
1/,4 c. flour
1/4 c. sugar

20 oz. crushed pineapple,

well drained, reserve 1
c. juice
1/,2 c. whipping cream
2'/3 c. pineapple juice

Beat cream cheese in medium bowl until smooth; beat in
1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour
cream cheese mixture over hot crust. Bake just until center is
set, 18-20 minutes at 350 degrees. Cool completely.
Mix flour and 1/4 cup sugar in 2 quart saucepan. Stir in 1
cup reserved pineapple juice. Heat to boiling over medium
heat, stirring constantly. Boil and stir 1 minute. Remove from
heat; fold in pineapfle. Cool completely. Beat whipping cream
in chilled bowl unti stiff. Fold into pineapple mixture. Spread
carefully over dessert. Cover loosely and refrigerate until firm
(4 hours).
Colleen Oldenburg

PUmPKIN CHEESECAKES
12 ~inger snap cookies
2 lf2 c. ricotta cheese
1 c. pumpkin
1/2 c. light brown sugar
2 lg. eggs

1 1/2 tsp. vanilla
1/2 tsp. allspice
1/2 tsp. cinnamon
1'/4 tsj)._ ginger
Cool Wh1p
Desserts

83

Place paper liners in 12 muffin tins. Place 1 cookie in
each cu_p. Blend cheese until smooth. Add other ingredients,
blend thoroughly. Divide evenly into cups. Bake 20 minutes.
Then turn off oven (don't open) and leave cheesecakes in oven
for 1 hour. Refrigerate. Serve with Cool Whip on top.
Donna Jerde

DELICIOUS CREAm DESSERT
1 c. cream
Juice 2 lemons
Grated rind of 2 lemons

1 (14 oz.) can sweetened
condensed milk
Graham cracker crumbs

Whip cream. Add lemon juice and rind. Then add
sweetened condensed milk. Line dish with cracker crumbs.
Place in refrigerator to set.
Mrs. J. E. Horton

ANGEL FOOD DESSERT
1 sm. angel food cake (cut

up)
1 pk&· lime Jello
1 pt. 1ce cream

1 sm. can crushed
pineapple
1 c. hot water

Slice cake about 1/2 inch thick and line bottom of pan
with cake. Make Jello with 1 cup hot water and stir in ice
cream. Add drained pineapple. Pour 1/2 of Jello mixture over
cake in 2an, then add more cake. Put remaining Jello on top.
Put in refrigerator overnight. Slice and serve.
Marie Holem

PLUm DUFF
2 eggs
1/2 c. melted shortening
1 c. brown sugar
2 c. cooked prunes, mashed

1 c. cold milk
1 c. flour
1 tsp. soda
Wh1pped cream

Beat eggs well. Dissolve brown sugar in hot melted
shortening. A.dd eggs, prunes and flour. Dissolve soda in milk
and add last. Fill greased pudding molds 2/3 full. Cover tightl;y
and steam 1 hour. Use one 8 inch pudding mold or 2 (1 pound)
coffee cans. Serve with sweetened wh1pped cream or any
desired pudding sauce.
Mrs. Aug. Rasch
84 Peace Ev. Luth. Church 125th Ann. Cookbook

miLLION DOLLAR PIE
1 Keebler Ready: crust

graham cracker pie crust
1 can sweetened condensed
milk
1/,4 c. lernon juice
1'/2 tsp. vanilla

1 co~lner (8 oz.) Cool

crus~ed pineapple,
drained
1/,2 c. chopped pecans
1/2 c. maraschmo cherries,
chopped

1 c.

In medium bowl combine sweetened condensed milk,
lemon juice and vanilla. Mix well until well blended. Fold in
remainmg ingredients, one at a time. Mixing well after each
addition. Mound mixture onto crust. Freeze until firm 2-3
hou~s. Let stand at room temperature for 15 minutes before
servmg.
Joan Lathrop

FROZEN RASPBERRY YOGURT PIE
1 Keebler Ready crust

chocolate flavored
2 containers ( 8 oz.)
raspberry yogurt

1 container (8 oz.) Cool
Whip topping
1 pkg. (10 oz.J frozen
raspberries, thawed

In medium bowl fold raspberry yogurt into whipped topping. Pour into crust. Freeze 2-3 hours. Remove from freezer
15 minutes before serving. Serve with raspberries drizzled over
each piece. Any flavor yogurt or frozen fruit may be substituted for raspberries.
Joan Lathrop

m10ffi'S OPEN FACE APPLE PIE
4-5 med. apples
1 c. water

1-1 1/4 c. sugar
1-2 tbsp. 1cornstarch

Cinnamon to taste
Butter
1 (8-9") unbaked pie shell

Peel and quarter apples; cut quarters in half. Add sugar
and water to apples; let come to a boiL Add cornstarch and
cook until dear.
Pour into pie shell, sprinkle with cinnamon and dot with
butter. Bake at 450 degrees for 10 minute~ then at 350 degrees
for 30 minutes. From the recipe of Mary narker Gardinier and
Mildred Wampler, my grandmother and mother.
Phyllis Schnurr
Desserts

85

CHOCOLATE PECAN PIE
1 unbaked 10" pie shell
2 eggs
1 c. sugar
1/2 c. flour

1 tsp. vanilla
1 c. coarsely chopped

pecans
16 oz. chocolate chips
1/2 c. margarine

Beat eggs, sugar, flour vanilla and softened ma~arine.
Stir in pecans and cliocolate chips. Pour into _pie shell. Bake at
325 degrees for 50-60 minutes or until it looks like a chocolate
chip cookie on top. Best served room temperature or next day.
Do not refrigerate.

Colleen Oldenburg

PINEAPPLE CHEESE ICE BOX PIE
CRUST:
4 c. cornflakes, crushed
2 tbsp. sugar

4 tbsp. butter

Mix well. Press into 9 inch pie tin. Reserve 3 tablespoons crumbs for topping. Chill thoroughly or bake 8 minutes
at 375 degrees.

FILLING:
1 tbsp. gelatin

1/4 c. cold water
3 egg yolks
1 c. crushed pineapple
(syrup&. all)
1 tsp. grated lemon rind

2 tbsp. lemon juice
1/4 c. sugar
1 c. soft cottage chec~se
3 egg whites
1/4 tsp. salt
1'/2 c. sugar
"Whipped cream

Add gelatin to cold water, set aside. In double boiler beat
egg yolks slightly. Add pineapple, lemon rind 1 lemon juice and
sugar. Cook over hot water, stirring until th1ck. Add gelatin,
stir until melted, remove from heat. Put cottage cheese
througb. coarse wire strainer. Cool until beginning to thicken.
ileat egg whites and salt, gradually beat in sugar. Fold in
pineapple cheese mixture. Heap in chilled crust_; ..sprinkle with
reserved crumbs and chill 3 hours. Serves 6. May have thin
layer of whipped cream on top.
Mrs. Arthur Holtdorf

86 Peace Ev. Luth. Church 125th Ann. Cookbook

PINEAPPLE CAKE PIE
3 tbsp. lemon juice
1 tsp. lemon rmd, grated
1/2 c. grated pineapple,
drained
1 c. milk, heated

1 c. sugar
3 tbsp. flour

1/2 tsp. salt
3 eggs, se!parated

Mix sugar, flour and salt in double boiler. Add egg yolks,
beaten light with lemon juice. Mix welL Add rind and pineapple. Stir in milk. Fold m stiffly beaten egg whites. Pour into
pie crust. Bake in quick oven 10 minutes. Lower heat to
moderate and bake 35-45 minutes longer or until top is brown.
Very good!
Ida Krahn

CAKE TOP lEffiON PIE
1 c. sugar
2 tbsp. flour
Juice of 11/2 lemons
1 c. milk

1 tbsp. butter
2 egg yolks
Pinch of salt
2 egg whites, beaten

Cream butter and sugar. Blend in flour and salt. Add
lemon juice. Add 2 well beaten egg yolks. Fold in stiffl,v.
beaten egg whites. Pour into unbaked pie shell. Bake untll
firm.
Mrs. Sophie Schmalfeldt

ANGEl FOOD PIE
4 1/2 tbsp. cornstarch
3/4 c. sugar

1 1/2 c. boiling water

Cook in double boiler.
3 egg whites, beaten
3 tbsp. sugar

1/4 tsp. salt
11/2 tsp. vanilla

Fold cooked mixture into beaten egg white mixture.
Place in baked pie shelL Top with whipped cream and sprinkle
with grated chocolate.
Mrs. Emma Elfers

Desserts

87

RAISIN PIE
1 c. seeded raisins
1/,2 tsp. cinnamon
1'/2 c. sugar

1 tbsp. flour
1/4 tsp. salt

Cover raisins with boiling water. Add cinnamon and
simmer 20 minutes. Mix sugar with flour. Add to raisins.
Pour into crust dot with butter and cover with top crust. Bake
in moderate oven until brown.
Mrs. Herman Hasselm.an

RHUBARB CUSTARD PIE
1 unbaked pie shell

2 c. uncooked rhubarb

Pour boiling water over rhubarb and drain.
3 eggs, separate
2 tbsp. flour

1 c. sugar or a little more if
a sweeter custard is
desired

Mix flour and sugar; add beaten yolks. Mix together.
Put in unbaked shell and bake until tender in a moderate oven.
Cool. Top with meringue and brown.
NelvaLynn

BRIDE'S PIE CRUST
1 c. lard

1/2 c. boiling water

Stir until shortening is melted, then cool. Add 3 cups
flour, 1/3 teaspoon baking powder and salt. Let stand in cool
place overnight.
Mrs. Halem

88 Peace Ev. Luth. Church 125th Ann. Cookbook

STIR- N -ROLL PASTRY
1. Mix together 2 cups sifted flour and 1 1/2 teaspoon

salt.

2. Add all at once 1/2 cup Wesson oil and 1/4 cup cold
whole milk.
3. Then stir lightly until mixed. Round up dough and
divide in halves. Flatten each half slightly.
4. Place 1/2 between 2 sheets of waxed paper (11 inch
square). Roll out gently until circle reaches edge of :paper. If
bottom of paper begins to wrinkle, turn, roll on other side. Peel
off top paper. If dough cracks or breaks, mend by pressing
edges together.
5. Lift paper and pastry by top corners. They will ding
together. Place (paper s1de up) m 8 or 9 inch pie pan. Trim
even with rim.
6. ToR crust: Roll as above and place over filliJ!g. Trim
to rim. Seal by pressing with fork on by fluting edge. Snip 3 or
4 small slits near center. Bake about 40 minutes at 425
degrees.
Mrs. Adolph Fiegel

RAISIN PIE
1 c. raisins or more
1 c. sugar
1 tbsp. cornstarch

Pinch of salt
1 tbsp. vinegar

Wash raisins, cover well with water and cook until nearly
done, about 10 minutes. Mix sugar and cornstarch and add to
raisins. Remove from fire. Add salt and vinegar; cool. Put in
uncooked pie shell. Put on upper crust and bake.
Mrs. Bert Schenning

ORANGE CUSTARD PIE
For the meringue shell, set oven at 300 degrees, then beat
3 egg whites until stiff but not dr_y. Add pinch of salt and 2/3
cup sugar, tablespoon at a time. Beat after each addition. Put
in pie tin. Bake 1 hour. Let cool in oven and put filling in just
before serving and decorate with orange slices.
For filling, mix 1/2 CUP. sugar, 5 tablespoons flour, 1/2
teaspoon salt and 2 cups milk. Stir until smooth. Cook in
double boiler until thicK. Beat 3 egg yolks slightly. Add hot
mixture slowly, return to fire and cook 3 minutes. Add 1 tablespoon grated orange rind and chill.
Mrs. Roy Drager
Desserts

89

PUmPKIN CHIFFON PIE
1 env. gelatin
1/4 c. cold water
3 eggs
1 c. sugar

11/4 c. :P,Umpkin
2/,3 c. milk
1'/2 tsp. e~ch of ginge:r,
salt, cinnamon &
nutmeg

Beat egg yolks slightly and add 1/2 the cup of sugar
pumpkin, milk and seasonings. Cook in double boiler until
custard consistency, stirring constantly. Soften gelatin in cold
water and dissolve in hot custard. Cool, and when mixture
begins to thicken fold in stiffly beaten egg whites with remaining 1/2 cup sugar. Turn into 15aked pie shell or crumb crust and
~h1ll. May be garnished with whipped cream just before servmg.
Elsie Paasch

PUmPKIN PIE
2 eggs
1/2 c. sugar
1 c. stewed pumpkin

1/,4 tsp. ginger
1/4 tsp. cloves & alls:pice
11/2 c. milk

Mix pumpkin and sugar. Add eggs and spices; then the
milk. Beat the egg whites and fold in. Bake m a moderate
oven.
Shirle1~

Meinke

RHUBARB CRUST PIE
Blend 1 cup sugar, 3 tablespoons flour and 1 tablespoon
butter. Add 2 eggs ana beat smooth. Pour over 3 cups rhubarb
in 9 inch pastry lined pie pan. Top with lattice crust. Bake at
450 degrees for 10 minutes and then reduce to 350 degrees for
30 minutes.
Mrs. Chester Paasch

LEmON CREAm PIE
1 c. sugar
1 c. water

Butter size of a walnut

Boil together and add 3 tablespoons cornstarch. Fill CUR
with water, then add to above and boil until thick. Take off
stove and add 2 beaten egg yolks and juice and rind of 1 lemon.
A1rs. Carl Davis
90 Peace Ev. Luth. Church 125th Ann. Cookbook

RHUBARB CUSTARD PIE
PASTRY:
2 c. flour
1 tsp. salt

2/3 c. shortening
4-6 tbsp. ice water

Sift flour and salt. Cut in shortening. Add enough water
to hold pastry together. Chill for 1 hour.

FILLING:
2 tbsp. flour

3 c. rl}ubarb, cut in 1/2""

1 c. sugar

p1eces
1 tbsp. minute tapioca
1/8 tsp. salt

2 eggs

Sprinkle tapioca over bottom crust. Combine sugar, flour
and salt. Add slightly beaten eggs. Add rhubarb. Fill crust
with rhubarb mixture. Cover w1th perforated top crust. Seal
edges. Bake at 450 degrees for 10 mmutes. Reduce heat to 350
degrees for 30 minutes.
Mrs. George Kohlstedt

CALLIE'S PECAN PIE
3 whole eggs

2 tbsp. rnelted butter
2 tbsp. flour
1/4 tsp. vanilla

1/.8 tsp. salt
1/2 c. sugar
1 1/.2 c. dark corn syrup
11/.2 c. broken pecan
halves

Beat eggs; blend in butter, flour vanilla, salt, sugar and
~rup. Sprinkle nuts over bottom of unbaked _pastry shell.
Then, gently pour syru2_ mixture over nuts. Bake at 425
degrees for 10 minutes. Reduce heat to 325 degrees and bake
40 minutes.
Mrs. Sophia Schmalfeldt

STRAWBERRY GLAZED PIE
1 qt. strawberries
3 tbsp. cornstarch

1/2 c. water
1 tbsp. lemon juice

1/4 tsp. salt
1 c. sugar
1 baked pie shell

Desserts

91

{';

~

Wash and hull berries. Mix cornstarch with water. Mash
half the berries and add to cornstarch and water. Add lemon
juice, salt and sugar. Cook, stirring constantly until mixture
thickens (about 5 minutest Cool. Arrange other half of berries
whole on baked shell. Cover with cooled, cooked mixture.
Serve with whipped cream or ice cream.
Dorothy Jahns

PUmPKIN CHIFFON PIE
1 c. canned pumpkin
3 eggs, separated
1/2 c. sugar
1 c. milk
1/.2 tsp. salt
1'/2 tsp. ginger

1/4 tsp. nutmeg
1 tsp. cinnamon
1 tbsp. gelatin
1/.4 c. cold water
1'/2 c. sugar

Cook pumpkin in double boiler 10 minutes. Mix egg
;y_olks, sugar and milk. Add to pump_kin with salt and spices.
Cook unt1l of custard consistency. Remove from heat. Add
gelatin which has been softened m cold water. Stir until dissolved. Chill. When mixture begins to thicken fold in stiffly
beaten egg whites to which has been added 1/2 cup sugar. Pour
into ginger snap crust and chill. Serve with wb.ipped cream.
Ethelyn Stenzel

GRANNY'S ONE CRUST APPLE PIE
Pare and cut in quarters cooking apples to fill a deep unbaked pie shell, set on end. Mix 1 cup sugar, 2 heaping tables ...
poons flour and 2 heaping tablespoons butter. Work together
and add 1/3 to 1/2 cup water. Like ~ncake dough. Pour over
apples. Sprinkle with cinnamon. Bake in slow oven or until
apples are done.
Mrs. Holem

PECAN mAPLE SYRUP PIE
1 egg, beaten
1 tsp. vinegar
2 tbsp. flour

1 tsP-. salt
11{2 c. maple syrup, heat

Put in pie crust. Sprinkle 1/2 package pecans over pie.
Bake. Serve with whipped cream.
Mrs. Al Fischer

92 Peace Ev. Luth. Church 125th Ann. Cookbook

FRESH FRUIT PIE
1 c. sugar
1 c. water

3 tbsp. cornstarch
1 qt. berries

Boil together water, sugarand 1/.2 cup berries. Strain and
return to fire. Add cornstarcli. When done, pour over berries in
shell. Top with whipped cream.
Sophie Frank

CUSTARD PIE
4 eggs, slightly beaten
1/,4 tsp. salt
1'/2 c. sugar

3 c. milk, scalded
1/2 tsp. vanilla
:Nutmeg

Combine eggs, salt and sugar. Add milk and vanilla
slowly. Pour into pie shelL Sprinkle with nutmeg. Bake in a
450 degree oven for 10 minutes, then reduce heat to 325
degrees and bake 30-40 minutes.
Mrs. Al Fischer

HEAVENLY PIE
1 1/2 c. sugar

1/4 tsp. cream of tartar
4 eggs, separated

3 tbsp. lemon juice
1 tbsp. grated lemon rind
1 pt. heavy cream

Sift together 1 cup sugar and cream of tartar. Beat egg
whites stiff out not dry. Add sugar mixture. Line well greased
pie pan with this. Bake at 275 degrees for 1 hour and cool.
Beat egglolks sl~ghtly. St1r in remaining 1/2 cup sugar,
lemon juice an rind. Cook in double boiler until thic.K. Cool.
Whip cream. Combine half of it with lemon-egg mixture and
fill shelL Top with remaining whipped cream. Chill in refrigerator.
Mrs. James Schneider

CREAm PIE
1 qt. milk
3/4 c. sugar

Pinch of salt

2 tbsp cornstarch
3 egg yolks
1 tsp. vanilla

Cook until thick. Spread with meringue. Yield 2 pies.
Mrs. Carl Davis
Desserts

93

CHERRY CREAm PIE
Put into saucepan:
1 pkg. vanilla pudding

powder

1/4 c. sugar

Stir in a mixture of:
2 slightly beaten egg yolks

3/,4 c. Pet milk
3'/4 c. water

Stir and bring to boil over low heat. Cook and stir 30
seconds. Stir in 1 1{2 teaspoons vanilla. Cover and cool
thoroughly. Drain wel a #2 can of pitted cherries. S_pread half
of cooled custard in 9 inch cold baked pastry shelL Cover with
drained cherries and top with rest of custard. Beat until stiff 2
egg whites. Beat in slowly, 1/4 cu_p sugar. Arrange on custard.
Bake in slow oven, 325 degrees for 15 minutes or until light
brown.

NEVER FAIL HOT WATER PIE CRUST:
1/2 c. lard

1/4 c. hot water

Cream lard and hot water. Add 1 1/2 cups flour sifted
with 1/2 teaspoon salt and 1/4 teaspoon baking powder. Makes
2 crusts.
Shirley Meinke

HAWAIIAN APPLE PIE
Combine 1 tablespoon cornstarch, 1 cup sugar and a few
grains of salt. Blend well. Then stir in 1 cup drained crushed
pineapple and 1 cup unsweetened applesauce. Cook, stirring
constantly for 10 minutes. Separate 3 eggs. Beat ;yolks until
thick and lemon colored. Gradually add the fruit and 1 tablespoon melted butter to the yolks. Cook over boiling water 1 stirring constantl;y for 3- 5 minutes. Cool and pour mto a oaked
pastry shell. Spread egg whites on pie and return to oven to
brown.
Bertha Van Alstine

94 Peace Ev. Luth. Church 125th Ann. Cookbook

LEmON SPONGE PIE
1/4 c. lemon juice
3 tbsp. flour
1/8 tsP.. salt
1 c. milk

3 tbsp. butter

1 c. sugar
2 eggs
1 tsp. lernon rind

Cream butter and sugar. Gradually add sugar. Blend
well. Add egg ;yolks one at a time and beat well. Add lemon
rind and juice~ flour and salt. Fold in stiffly beaten egg whites.
Bake at 450 aegrees for 10 minutes and at 350 degrees for 35
minutes.
Theresa Paasch

PUmPKIN PIE
1 tsp. ginger
1 tsp. cinnamon
2 tsp. pmmpkin pie spice
3 tbsp. boiling water
11/4 c. thick pumpkin
3/4 c. brown sugar

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

evaporated milk

1/3 c. cream
1 plain pastry

Combine spices and boiling water. Blend pumJ?kin,
sugar, eggs, salt, spice mixture and liquid. Bake in unbaked pie
shell 12 minutes at 450 degrees and then 45 minutes at 350
degrees.
Mrs. Gene Christensen

SUET PUDDING
1
1
2
1
1

c. suet, chopped
c. sugar
c. flour
c. raisins
c. sour xnilk

1/2 tsp. salt
1 tsp. soda
Nutmeg
Cloves
1 egg

Steam for 2 hours. Serve with sauce.
2 c. boiling water
2 tbsp. flour
1 tbsp. vinegar

2 tsp. vanilla
3 tbsp. wine

Lump of butter

Cook until slightly thickened.
Marie Holem

Desserts

95

RICE PUDDING
1/.2 c. rice
1'/.2 c. raisins
1'/2 c. sugar
3 eggs, separated

1 qt. milk
2 tbsp. butter
1/2 tsp. salt
Few grates nutmeg

Boil milk, raisins and rice slowly in double boiler about 1
1/2 hours. Beat egg yolks with sugar. Stir into rice. Add butter. Pour into puddmg dish. Spread egg whites which have
been beaten witli 2 tablespoons of sugar over the top. Place in a
very slow oven long enough to brown.
Vt~Frank

QUEEN PUDDING
1 :Rt. bread crumbs
2 tbsp. melted butter
1 c. sug_ar
1 qt. m1lk

3 eggs separated
1 tsp. lemon extract
Jelly or jam
4 tbsp. sugar

Soak crumbs in milk for 1/2 hour. Beat ;yolks of eggs
with sugar until yellow. Add lemon extract and butter. Pour
into ba.Kmg dish and bake 1/2 hour. When done spread a layer
of jam or jelly over top.
Beat egg whites stiff. Add sugar and spread over pudding. Brown hghtly in moderate oven and serve.
Mrs. Sophie Schnalfeldt

CHERRY PUDDING
1 tbsp. butter
1/2 c. sugar
1 egg, beaten
1 c. flour

1 tsp. salt
1 tsp. baking powder

1/2 c. sweet milk
1 c. cherries

Cream butter and sugar. Add well beaten egg. Mix well.
Add sifted dry ingredients alternately with milk. Add cherries
with last flour addition. Steam 1/2 hour. Well drained canned
cherries or fresh may be used. Serve hot with pudding sauce or
whipped cream.
Edna Stoxen

96 Peace Ev. Luth. Church 125th Ann. Cookbook

PINEAPPLE SPONGE
1 c. sugar
1 c. pineapple
1/4 c. cold water

1/4.pkg. gelatin (Knox)
Wh1tes of 3 eggs
Whipped cream

Soak gelatin in water; set in pan of hot water to dissolve.
Stir pine~jple, sugar and lemon juice together. Then add
gelatm. When this begins to set pour this over stiffly beaten
egg whites. Set in refngerator to congeal. Serve with whipped
cream.
Helen Piegel

INEXPENSIVE PLUm PUDDING
2 c. stale bread crumbs
1 c. molasses

1 c. sweet milk
1/2 c. or 1/4 lb. chopped
suet
1 egg

1 tsp. cinnamon
1/.2 tsp. ground doves
1'/2 tsp. _ground nutmeg
1 c. raunns
1/.2 c. flour
1'/4 tsp. soda

Mix raisin, flour and soda. Mix in all ingredients. Put
into a tin can or pail. Steam 4 hours. Serve with sweet sauce.
Mrs. Sophie Schrrw,lfeldt

OlD FASHIONED VANILLA SAUCE
1/2 c. sugar
1 tbsp. cornstarch
1 c. boiling water

Few grains salt
2 tbsp. butter
1 tsp. vanilla

Mix together sugar and cornstarch. Add 1 cup boiling
water, stirring constantly. Boil for 5 minutes. Remove from
fire and add salt, butter and vanilla.
Mrs. Bert Schenn£ng

DATE PUDDING
1
1
1
1

pkg. dates, cut

tsp. soda
c. boiling water
c. sug_ar

1 rounded tbsp. butter,
melted

1 eqg

11 4 c. flour
I/ c. nuts
1 tsp. vanilla

Desserts

97

Pour water over dates and soda· let stand while mixing
batter. Add remaining ingredients to date mixture. Batter will
be thin. Bake in 9 x 9 inch _Qan in 375 degree oven for 25-30
minutes. Serve with whippea cream or ola fashioned vanilla
sauce.
Mrs. Bert Schenning

CARROT PUDDING
1 c. sugar
1 c. grated carrots
1 c. grated raw potatoes
1/3 c. shortening
1 tsp. soda
1/2 tsp. salt

1
1
1
1

tsp. cinnamon
tsp. nutmeg
tsp_? doves
c. flour (olus 1 tbsp.)
in whicn 1 c. raisins &
1/2 c. nuts has been
mixed

Steam 3 hours. Serve with whipped cream or sauce.
Helen Piegel

BROWNIE PUDDING
1/2 c. cake flour
1 tsp. baking powder
1/,2 tsp. salt
1{3 c. sugar
1 tsp. cocoa
1/4 c. milk

1 tsp. shortening, melted
1/,2 tsp. vanilla
1'/.2 c. nuts
1{2 c. brown sugar
2 tbsp. cocoa
3/4 c. boiling water

Mix first 8 ingredients until smooth. Add 1/2 cup nuts.
Pour into 1 quart bakin_g dish. Mix brown sugar and 2 tablespoons cocoa and sprinkle over batter. Then pour boilin~ water
over this. (Forms chocolate sauce in bottom of pudding.) Temperature 3t>O degrees for 30-40 minutes.
Mrs. Otto

98 Peace Ev. Luth. Church 125th Ann. Cookbook

WILD RICE TURKEY CASSEROLE
3 c. cubed cooked turkey

2 med. onions, chopped
1 c. celery, choJJped

1 1/2 c. cooked· wild rice
1 can cream of chicken soup

3 tbsp. soy sauce
1 (5 oz.) water chestnuts,
chopped
1/4 tsp. pepper
1 sm. can mushrooms
1 c. water

Mix all ingredients and place in buttered casserole dish.
Top with buttered bread crumbs. Bake at 350 degrees for 1 1/2
hours.
Dorothy Rasch

EASY BREAKFAST
2 1/,2 c. croutons
1 1'/2 lb. _pprk sausa_ge
2 c. shredded Cheddar
cheese
4 eggs

2 1/2 c. milk

3/4 tsp. prepared mustard

1 can cream of mushroom

soup
1/2 c. milk

Sprinkle croutons in bottom of greased 9 x 13 inch pan.
Brown sausage; drain well and sprinkle over croutons. Sprinkle
cheese over sausage. Beat eggs, 2 1/2 c~ps milk and mustard
together. Pour over contents of pan. Cover tightly and refrigerate overnight.
Combine soup and 1/2 cup milk. Pour over contents of
pan. Bake uncovered at 300 degrees for 1 1/2 hours.
Dorothy Rasch

BONNYffiiLl BAKED EGGS
16 eggs
3/4 c. sour cream
1 c. half & half
1 1/2 c. grated Cheddar
cheese
2 c. diced ham or cooked,
crumbled sausage

1 tbsp. chopped chives
2 tbsp. butter, melted
Salt & pepper to taste

Beat eggs in large bowl; add remaining ingredients. Beat
well· pour into an oiled 13 x 9 inch pan. Bake at 350 degrees
unti! mixture is set and top is golden, about 45 minutes. 12
servmgs.
Colleen Oldenburg
Main Dishes

99

FARmERS OmELET
1 tbsp. oil

12 oz. bulk pork sausage
24 oz. pkg. O'Brien potatoes

6lg. eggs
1 tsp. Worcestershire sauce
Salt & pepper to taste

Heat oil in fry!.an. Cook sausage, breaking up in large
chunks until browne . Add potatoes and cook, stirring often
until browned. Mean while~ whisk eggs, Worcestershire sauce,
salt and pepper in medium oowl. Reduce heat to medium-low
and pour eggs over sausage and potatoes. Cover and cook until
eggs are set.
Colleen Oldeflburg

mEXICAN LASAGNA
1 lb. ground beef
1 (17 oz.) can kernel corn,
drained
1 c. salsa
1 (15 oz.) can tomato sauce
1 env. taco seasoning mix
1 (16 oz.) carton cottage
cheese

1 (16 oz.) can refried beans
1 tsp. oregano
10 corn tortillas
11/2 c. shredded Cheddar

& Monterey Jack
cheese, mixed

Brown meat and drain. Add corn, tomato sauce, salsa
and seasoning mix. Simmer, stirring often for 5 minutes.
In a separate bowl combine cottage cheese and oregano.
Line bottom of _greased 9 x 13 inch pan with 5 tortillas, overlapping edges. Top with 1/2 of meat mixture. Then all of the
cottage cheese. Tlien the beans. Arrange remaining 5 tortillas
over beans. Spread remaining meat over all and top with
shredded cheese.
Bake at 375 degrees for 30 minutes or until cheese melts
and casserole bubbles. Let stand 10 minutes before serving.
Donna Jerde

CREAmY BROCCOLI LASAGNA
9 uncooked lasagna noodles

1/,4 c. margarine
1Z4 c. chopped onion
1'/4 c. flour

2 tsp. chicken bouillon
1 tsp. garlic salt
1/4-1j2 tsp. thyme leaves

1/4 tsp. ~p_per
2 1/2 c. milk
12 oz. cottage cheese

6 c. broccoh, lt:aoked &
drained
5 oz. mushrooms) optional
3 c. shredded Sw1ss cheese

100 Peace Ev. Luth. Church 125th Ann. Cookbook

Cook lasagna; drain. Heat oven to 350 degrees. Melt
margarine. Add onion, cook until tender. Stir in flour, bouillon, garlic salt, thyme and pepper until smooth, stirring constantly. Gradually add milk, cook until mixture thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms.
In ungreased 13 x 9 inch pan la_yer 1/3 noodles, 1/3 sauce
(about 2 cups) and 1/3 Swiss cheese. Repeat layers twice. Bake
25-30 minutes. Let stand 15 minutes before serving. Can be
made ahead and refrigerated then bake 45-50 minutes.
Colleen Oldenburg

EASY BAKE SPAGHETTI
2 slices bacon, diced
1 med. onion, chopped
1 clove _garlic, minced
1/2 lb. hamburger
1 tsp. salt
1/2 tsp. pepper

1 tsp. chile powder

2 (8 oz.) cans tomato sauce
2 i/2 c. water
1/.2 c. ripe olives
1'/2 lb. spaghetti
1 c. grated cheese

Fry bacon, onion and garlic until bacon is done. Add
hamburger and cook until brown. Add seasonings, tomato
sauce and water. Then cover and simmer 30 minutes. Add
olives.
Break 1/2 of uncooked spa~hetti into greased 2 quart casserole. Pour 1/2 sauce over 1 2 of grated cheese. Repeat.
Cover and bake at 350 degrees or about 1 hour. Uncover last
15 minutes.
Claudette Stohr

STIR- FRIED BROCCOLI
1 lg. bunch broccoli
1/2 c. chicken broth
2 c. cooked chicken, cubed
1 tsp. sesame oil

2 tsp. cornstarch
2 tbsp. water
3 tbsp. sesame seeds

Wash broccoli, cut floweretts from stems and set aside.
Peel stems, cut diagonally into 1/4 inch pieces. Heat cut up
chicken, chicken broth and sesame oil in wok or heavy skillet.
Stir fry stems 2 minutes. Add floweretts, stir fry 2 more
minutes.
Add cornstarch dissolved in 2 tablespoons water and toss
quickly to coat and glaze broccoli. Sprinkle with sesame seeds.
Edna Stefan

Main Dishes

10 1

SEVEN LAYER CASSEROLE
3-4 sliced potatoes
1lb. chopped meat (fried &
browned)
1 lg. onion, sliced
1 can peas

1 can tomato soup or
cream of mushroom
soup
Grated cheese
Bread crumbs

Place raw sliced potatoes in bottom of greased casserole.
Place browned chopped meat on top of potatoes. Place sliced
onion on top of meat. Put can of peas over onions and pour
soup over ail. Spread grated cheese and bread crumbs on top.
Ba.Ke in 375 degree oven for 1 1/2 hours.
Thelma Gates

HAmBURGER CASSEROLE
1 1/2 lb. hamburger (very
lean)
1lg. onion
10 average potatoes

1 can peas
1 can tomato soup
1 sm. can tomato sauce

Oil bottom of casserole. Pat raw hamburger in bottom of
pan. Put layer of onion slices, drained peas and sliced potatoes
m layers over hamburger. Pour tomato sauce and soup over
top. Salt and pepper. Cover. Bake at 350 degrees until
potatoes are done.
Donna Jerde

TUNA- PEA CASSEROLE
2 c. ..eeas
1 1j2 c. cream of mushroom
soup
1/2 c. milk

1 can drained, flaked tuna

(1 c.)

1 c. crushed potato chips

Drain peas, empty soup into buttered quart sized casserole. Add milk gradually and mix thoroughly. Add peas,
tuna and 3/4 cup potato chips. Mix well. Sprinkle top with remai:J?.ing chips. Bake at 350 degrees for 30 minutes. Makes 4
servmgs.
Helen Paasch

102 Peace Ev. Luth. Church 125th Ann. Cookbook

HOmE STYLE STEAK
2 lb. round steak
1 can (8 oz.) tomato sauce

wjmushrooms

3/,4 c. chopped onions

1/2 c. chopped green pepper

2 tbsp. vegetable oil
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. pepper

Place meat on large sheet of heavy duty foiL Combine
remaining in~redients and pour over meat. Bring ends of foil
over meat ann wrap tightly, seal securely, so none of marinade
can leak out. Place in refngerator at least 2 hours or overnight.
Bake at 350 degrees for 2 hours.
Valieda Schneider

FIESTA CHICKEN
1 c. fresh bread crumbs

1/4 c. (1 oz.) grated

Parmesan cheese
1 tsp. chili powder
1/,4 tsp. cumin
1/,4 tsp. garlic powder
1/4 tsp. ground oregano

2 whole chicken breasts,
split boned, skinnea
1/4lb. Velveeta Mexican
cheese spread with
jalapeno pepper, cubed
1/2 c. margarine, melted

Combine bread crumbs, Parmesan cheese and seasonings.
Cut slit alongside of breast piece to form pocket. Fill each
pocket with process cheese spread. Tuck ends under; secure
with wooden picks. Dip in margarine, coat with crumb mixture.
Place in shallow baking dish. SprinKle with remaining_ crumb
mixture and drizzle any remaining margarine on top. Bake at
400 degrees for 25 minutes or until chicken is tender.
Zian Swanson

CHICKEN BARBECUE
2 c. broth

2 tbsp. vinegar
Blac.K pepper
1/,4 tsp. paP.rika
1/4 tsp. chili powder
2 tsp. prepared mustard

1 tsp. sugar

1 tsp. Worcestershire sauce
1 tsp. onion
1 tsp. green pepper
1 c. tomato soup or juice
Garlic
Celery
4 lb. stewed chicken

Cook chicken and cut off bone.
Sophia Frank
Main Dishes

103

BOSTON STEW
1 lb. ground beef

4 big potatoes

1 can tomato soup

2 tbsp. butter

4 big onions
4 carrots
1 can water
Salt & pepper to taste

Brown the beef in butter. Peel and wash vegetables. Cut
into cubes. In big casserole put alternate layers of meat and
vegetables or if preferred mix all up good. Season with salt and
pepper. Add tomato soup and water. Bake at 350 degrees for
about 2 1/2 hours. Cover tightly.
Thelma Gatt!8

CRUNCHY CHEESERONI
2 c. Creamette macaroni

1 lb. ground beef

1 can (10 oz.) condensed

tomato soup

1 can (10 oz.) condensed

cream or mushroom
soup

1 med. green pe:Rper, diced

1/4 c. cho_pped pimento
2 c. cubed Colby cheese
1 can (3 oz.) French fried

0n10ns

Prepare Creamettes according to package. Drain. Brown
ground beef. Drain. Add soups, green pepper, pimento and
cooked macaroni. Place half the mixture n a greased 2 1/2
quart casserole. Sprinkle with half the cheese and half of the
onions. Top witli remaining macaroni mixture and cheese.
Bake at 350 degrees for 25 minutes. Top with remaining
onions and bake 5 minutes longer. 4-6 servings.

Thelma Gates

VEGETARIAN TORTILLA PIZZA
Milk
2 flour tortillas
Pizza sauce
Italian seasonings
Mozzarella cheese
Tomatoes

Zucchini
Summer squash
Green pepper
Onions
Mushrooms
Black olives

Take 1 tortilla and place a capful of milk on it, spread it
out and place second one on top. Place in microwave 1-2
minutes until semi-crisp. Broiler can also be used instead.
Spread pizza sauce on top. Sprinkle cheese on top. Place
vegetables on top. Sprinkle spices on the top.
104 Peace Ev. Luth. Church 125th Ann. Cookbook

Place in oven, on broiler, until cheese melts. *For tender
vegetables, blanch first. Any vegetables may be substituted.
1-2 servings.

Kathy Lathrop

BEEF mOZZARELLA ROll
1 lb. ground beef
1/2 lb. groumd pork
1 tsp. salt
1/4 tsp. Qepper
1 tsp. Italian seasoning
1/2 onion diced
1 egg, sligbtly beaten

1/,2 c. bread crumbs
1'/2 c. water or milk
1 (4 oz.) can mushrooms
1 i/2 c. shredded
mozzarella
1 (15 oz.) can tomato sauce
2 tbsp. dry vennouth

Combine meats, seasonings, onion, egg and liquid with
bread crumbs. Mix lightly until combined.
On a hugepiece of wax paper, roll mixture into a 14 x 10
inch rectangle. Sprinkle surface with grated cheese leaving 1/2
inch border on all sides. Roll up1 jelly roll fashion, starting
with a 10 inch side. Place seam swe down in a 13 x 9 x 2 inch
baking dish.
Combine tomato sauce with vermouth. Spread half the
sauce over roll. Bake at 350-375 degrees for 30-45 minutes.
Combine remaining sauce and mushrooms (drained). Spread
over roll, bake 10 minutes. Serves 6-8.
Phyllis Schnurr

WAIKIKI mEATBAllS
11/2 lb. ground beef
2/.3 c. cracker crumbs
1'/3 c. minced onion

1e~g2 tsp. salit
11
1/, tsp. ginger
1'/4 c. milk

1 tbsp. shortenin_g

2 tbsp. cornstarch
1/2 c. brown su~ar, packed
1 can (13 1/2 oz.
:pin~apple ti bits,
dramed (reserve
syrup)
1/3 c. vinegar
1 tbsp. soy sauce
1/3 c. chopped green
pepper

Mix meat, crumbs, onion, egg, salt, ginger and milk.
Melt shortening in large skillet; brown and cook meatballs.
Remove meatballs; keep warm. Pour fat from skillet.

Main Disr,es

105

Mix cornstarch and sugar. Stir in reserved pineapple
syrup, vinegar and soy sauce until smooth. Pour into skillet;
cook over medium lieat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Add meatballs,
pineapple ti.dbits and green pepper; heat through. 6 servings.
Serve over nee.
Thelma Gates

mEXICAN PIZZA
2 flour tortillas, med. to lg.
size
Refried beans
Salsa
Tomato
Cheddar, mozzarella,
Monterey or Mexican
cheese

Black olives
Onions
Green pepper, optional
Mild peppers, optional

Take 2 flour tortillas and cook in the microwave 1-2
minutes until semi cris_p, or use the broiler to get the same effeet. Next warm up the refried beans and put enough on to
cover 1 tortilla, lay the other one on top. Next put salsa on the
top layer. Add vegetables. Add cheese. Top with any Mexican
seasonings, optional. Next put in oven on broiler until cheese
melts. 1-2 servings.
Kathy Lathrop

HOT DOG DAINTIES
2 c. flour
2 1/2 ts:p. baking powder
2 tbsp. shortening
1/2 tsp. salt

2L3 c. milk
12 slices cheese
12 wieners

Mustard

Sift flour} salt and baking powder together. Cut in shortening. Add mi k to form soft dough. Roll out 1/4 inch thick
and cut into 4 inch squares. Place a thin slice o cheese over
each square. Brush wieners with mustard. Lay wieners
diagonally across center of each s_guare of dough. Roll up and
fasten securely with a toothpick. Place in greased pan and bake
in hot oven, 425 degrees about 10-12 minutes.
Joan Lathrop

106 Peace Ev. Luth. Church 125th Ann. Cookbook

PIZZA HOT DISH
lb. hamburger
oz. wide noodles
onion
~reen pepper
t6 oz.) tomato paste
can tomato soup
2 1/2 c. water

1
8
1
1
2
1

1 lb. fresh mushrooms

2 tbsp. butter
1 tbsp. Worcestershire
sauce
1 t~. salt
1 1 2 tsp. pep_per
Ita ian seasonmgs to taste
8 oz. shredded cheese of
your choice

Brown and drain meat. Mix in baking dish with diced
onions, pepper and mushrooms. Add past~ soup; water, butter1
spices and noodles. Bake 45 minutes. 1op w1th cheese ana
bake 15 more minutes.
Phyllis Schnurr

PIZZA HOT DISH
11/2 lb. lean g_round beef or
ground turkey (broiled
& crumbled)
1/2 c. chop~d green pepper
1 c. choppeu on1on
3 c. tomato sauce
1 tsp. garlic powder
1/2 tsp. oregano

1/.2 tsp. onion salt
1'/4 tsp. pepper
3 c. noodles, cooked
4 oz. grated Cheddar
cheese
2 oz. grated Pannesan
cheese
1 c. canned mushrooms

Broil meat until done. Place in large frying pan and
crumble. Add green pepperhonio~ spices and tomato sauce;
simmer 15 minutes over low eat. cook noodles and drain.
Place noodles in bottom of 9 x 13 inch pan sprayed with
Pam. Pour meat sauce over noodles. Sprinkle cheeses on to_p.
Arrange mushrooms over cheeses. Cover with foil and bake
another 10 minutes. Cool a bit and cut into 6 servings.
Donna Jerde

BEEF STEW CASSEROLE
1 1/2 lb. stew meat
1 can mushroom soup

3 potatoes

5 carrots
llg. onion

Brown meat. Put in a casserole dish. Season with salt
and pepper. Mix together with the vegetables and soup. Cover
and bake at 325 degrees for 3 hours.
Valieda Schneider
Main Dishes

107

PIZZA BURGERS
1lb.hamburger, bro~ed
Grind together:

1 can Spam
1/2 lb. Am.erican cheese

1 sm. can pizza sauce
Oregano to taste

Mix well and spread on buns and broil open faced.

CHill
1-11/3 lb. hamburger
1 qt. stewed tomatoes
1 9t.water
1 t 15 oz.) tomato sauce
1 can kidney beans

1 onion
2 stalks celery
Cooked macaroni
3 tbsp. chili powder
1/4-1/2 c. sugar

Brown hamburger, onion and celery together. Drain fat.
Pour in tomatoes., water and sauce. Brin_g_ to a rolling boil. Add
remaining ingreaients and simmer. Add cooked macaroni to
preference.
Olene Zamstorff

FRIED RICE
3 slices bacon, cut in half or
shrim:R or other meat
1/4 c. diced onion

1 c. cooked rice
2 tbsp. soy sauce
1/4 c. water

Lay bacon slices over heating base in wok. Set heat control to medium high. Fr;y bacon until crisp, about 6 minutes.
Remove bacon, drain ana crumble. With bacon drippings in
wok, stir fry onion for 2 minutes. Add rice and stir fry for 7-8
minutes. Add soy sauce, water and crumbled bacon. Reduce
heat to medium-low. Pour eggs on top of rice mixture. Stir fry
for 3-4 minutes or until egg 1s cooked. Reduce heat to low for
serving. Makes 4 servings. Sliced vegetables may be added.
Kathy Lathrop

108 Peace Ev. Luth. Church 125th Ann. Cookbook

B-Q SQUARE RIBS
3 lb. ribs
1/,2 c. chopped onion
1/,2 c. celery
1/4 c~ vineg,_ar (I use cider
vmegarJ
2 tbsp. sug.ar
1 c. catsup

1/2 c. water
2 tbsp. Worcestershire
sauce
7 tsp. prepared mustard (I
use horseradish
mustard)
2 tsp. salt

Brown ribs. Add remaining ingredients. Cover and bake
in 350 degree oven for 2 hours.
Myrt Schenning

CHOPSTICK CHICKEN
1 chicken, cut up
1 can cream. of mushroom
soup
1 env. onion soup mix

1 c. uncooked rice (not
instant)
2 soup cans water
Melted margarine

Wash, dry and cut up chicken into pieces. Combine in a 9
x 11 inch pan the mushroom soup, onion soup mix, rice and
water; mix well. Arrange the chicKen over rice mixture. Brush
chicken with melted margarine. Cover with foil and bake at
425 degrees for 30 minutes. Remove foil and bake 30 minutes
longer or until chicken is tender.
Virginia Lubkerna

CHICKEN LUAU
Chicken breast strips
1 green p~per, half sliced
1 onion, slicE~d
1 can :pineapple, save the
jmce for sauce
1 c. water
1 tomato, slked
2 carrots, sliced

1 (6 oz.) can bamboo
shoots
1 (6 oz.) can water
chestnuts
1 (6 oz.) pkg. frozen pea
pods
3 tbsp. vegetable oil
2 tbsp. corn!'tarchJ teriyaki
sauce, gmger & soy
sauce

Cook oil on high. When hot add chicken strips and
onion. Cook for 2 minutes. Add the rest of the vegetables and
1 cup of water. Let simmer until vegetables are tender. Add
pineapple and a dash of ginger, soy sauce and teriyaki sauce.

Main Dishes

109

To pineapple juice add cornstarch, a dash of ginger
teriyaki sauce, soy sauce and mix. Add a dash of water. Add
pineapple sauce to chicken mixture. If the sauce gets too thick,
add more water. Simmer 2 minutes.
}(athy Lathrop

SAUSAGE CASSEROLE
1
1
1
2
1

lb. pork sausage
c. diced onion
c. diced green pepper
c. elbow macaroni
(16 oz.) can tomatoes

1
1
2
1
1

c. sour cream
c. milk
tbsp. sugar
tbsp. chili powder
tsp. salt

Brown sausa_ge, breaking it into pieces. Brown onion and
green pepper. Add macaroni, tomatoes, sour cream, milk and
seasonmgs. Cover; simmer for 20-25 minutes or until
macarom is tender. Yield 8-10 servings.
Ruth Fielder

LUNCHEON DISH
2
1
1
1
1

lb. veal
pkg. broad noodles, cooked
can sweet corn
can pimentos, drained
can mushrooms

1/.4 lb. butter
1 hea:Ring tbsp. flour
2 c. milk
1/2lb. yellow Alnerican
cheese

Cut veal into small pieces and brown. Add noodles, corn,
pimento and mushrooms. In butter stir flour. Add milkl cook
until thick. Remove from heat. Add cheese. Sti:r unti dissolved. Combine with meat mixture. Bake 30 minutes with
buttered crumbs on top at 350 degrees.
FredG~

Rentner

Mrs. Alma Neuman

SPAGHETTI DELUXE
2
1
1
1

c. spaghetti
tbsp. butter
onion, finely cut
green pepper, finely cut

1/,4 c. stuffed olives, sliced
1/4 c. mushrooms
1 #1 can tomato SOUJ?
2 c. Wisconsin natural
American cheese,
grated

11 0 Peace Ev. Luth. Church 125th Ann. Cookbook

Cook spaghetti. Melt butter in pan. Add onion, .Pepper
olives, mushrooms and soup; heat. Add cheese, stir until
melted. Pour over spaghetti. Bake in buttered casserole in a
moderate oven at 350 degrees for 30 minutes.
Mrs. Adolph Fiegel

CORN mEAL SOUFFLE
1/8 lb. butter
4 egg yolks, beaten
4 egg whites, beaten

1 pt. milk
1 tsp. salt
2 c. cornmeal

Heat milk. Add salt and cornmeaL Stir constantly. Cook
until thick. Remove from fire.
Add butter and beaten egg yolks. Beat. Fold in beaten
egg whites. Put into buttered oakmg dish. Bake in 350 degree
oven for 45 minutes. Delicious with butter and maple syrup or
as an omelet.
Helen Fiegel

JOHN BEN GETTY
3/4 lb. ground beef
3 lb. ground pork
2 med. onions
1 green _pepper
3 tbsp. butter
1 oz. pkg. noodles

3 canned pimentos
1 can peas
1 can tomato soup
1 can mushroom soup
Salt to taste
Grated cheese

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

HAmBURGER CASSEROLE DISH
1/2lb.hamburger, bro~ed
1 cooked onion
2 potatoes, cooked & diced

2 carrots, cooked & diced
1 can cream of chicken or
mushroom soup

Simmer all 20 minutes. Serves 3.
Mrs. John Thiede

Main Dishes

111

SUPPER DISH
1
1
1
1

1/,2 lb. veal
1'/2 lb. pork
green :peyper
can chicken soup

1 sm. can pimento
1 pke:. fine noodles
3j4 Ib. mild American
cheese

Cook meat until nearly done. Add pe_p_per, soup and
noodles; cook a few minutes longer. Then add the pimentos
and cheese. Bake in a buttered baking dish. Cover with
crumbs. Bake in oven 30-50 minutes untilbrown. Serves 12.
Elizabeth Forster

LEFTOVER HAm DISH
Cho:Rped ham
Nood.les
Hard boiled eggs

Green peppers
White sauce
Cheese

Butter a casserole dish. A layer of ham, then noodles,
eggs, green _pepper, ham, layer of eggs; then thin white sauce
flavored with cheese. Continue until dish is filled. Cover with
buttered crumbs. Bake in hot oven until brown.
Edna Stoxen

JOHNNY ffiARSETTI
1/,'2 lb. ground beef
1'/2 lb. ground pork
1 tbsp. fat
1 can tomatoes
1 can corn

1 can water
1 can tomato soup
1 onion

1 sm. pkg. noodles
Salt & pepper to taste

Cook medium size noodles for 10 minutes. Fry _meat and
cut up onion in 1 tablespoon fat until nearly done. Mix all ingredients. Pour in greased casserole and bake in slow oven for
nearly 2 hours.
Mrs. Arthur E. Holtdorf

112 Peace Ev. Luth. Church 125th Ann. Cookbook

LUNCHEON CASSEROLE
1/2 lb. ground beef
1/,2 lb. ground pork
1'/2 pkg. macaroni rings,
cooked & drained
1 ( 16 oz.) canned cream
style corn

1 can condensed chicken
soup
1/2 green pep_per, chopped
1 sm. onion, diced
1 tsp. salt

Brown meat, pepper and onion. Add rest of ingredients
and mix. Bake at 350 degrees for 1 hour. Serves 10.
Mrs. Flavia Ehlert
Vera Frank

NOODLES AND TUNA
1 pkg. fine noodles (6 oz.),

cooked
1 green pepper, chopped
1 can mushroom soup (heat
until smooth)
1 c. milk

2 hard boiled eggs,

chofped
2 ( 7 oz. cans tuna
1/4 lb. pimento cheese,
shaved
1 tsp. salt
1/4 tsp. celery salt

Top with 6 tablespoons buttered crushed corn flakes.
Bake in buttered dish at 350 degrees for 30 minutes.
Mrs. Emma Elfers

CALL IT WHAT YOU LIKE
3/4 lb. hamburger
1 can tomato soup
1 med. onion
1/4 lb. noodles

3/4 c. corn
s'alt & J?epper
Celery & green pepper if
desired

Brown onion and hamburger. Add to cooked noodles,
soup and corn. Top with bread crumbs if desired. Bake in
moderate oven 1/2-3/4 hours.
Shirley Meinke

Main D1shes

113

BUSY DRY CASSEROLE
1/2 c. washed rice
3 c. hot water
1 can tomato soup
lib. ground beef

2 tbsp. fat
11/2 c. diced ce!lery
1 I 4 c. diced onion
s'alt to taste

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

HAm AND CHEESE CASSEROLE
1 lb. boiled ham, ground
1 lb. cheese, cut up sm.
18 sm. soda crackers,
crushed
2 green peppers, cut up sm.

2 sm. onions, chop~d
2 tbsp. Worcestershire
sauce
2 c. milk
4 eggs, beaten slightly

Mix well. Put in a buttered casserole. Cover with buttered crumbs and bake 1/2 hour in a 350 degree oven.

Mrs. S. Jedele

HOT DISH WITH RICE
2 med. onions
1 lb. ground beef
1 bunch celery
2 cans crearr1 of mushroom
soup

1 c. water
1/,2 c. uncooked rice
1'/2 green pepper
S'alt & pepper

Brown onions in fat. Remove from skillet. Brown
ground beef. Add all ingredients. Mix and place in greased
baking dish. Bake for 2 hours. Stir several times.
Mr,s. Sophie Frank

SIX IN ONE CASSEROLE
6 med. potatoes

Onions
1lb. ground beef

1/2 c. uncooked rice
1 med. can tomatoes
1 green pepper, chopped
fine

114 Peace Ev. Luth. Church 125th Ann. Cookbook

Layer raw sliced potatoes in bottom of casserole. Add
layer of onions, ground beef. Then sprinkle uncooked rice over
top. Add tomatoes. Sprinkle on green pepper. Bake 1 hour in
medium oven 37 5 degrees.
M. Kehoe

PORK AND RICE PATTIES
1 c. cooked rice
1 sm. minced onion
11/2 c. ground pork
1 tbsp. minced green pepper

1/2 c. cream
1 tsp. salt
1/2 tsp. sage
Pepper to taste
2 c. tomato juice

Blend all ingredients except tomato juice. Shape into patties. Place into buttered casserole. Bake until meat is set,
then pour tomato juice over meat patties and bake 45 minutes
to 1 liour in medium oven.
Mrs. E. Beager

CHOP SUEY
1 pound pork - 1 pound veal. Cut in 1 inch squares.
Brown in 1 tablespoon butter until done. Season with salt and
pepper. Cut 2 large bunches of celery into small pieces, 2 cu_ps
chopped onion\ 4 tablespoons soy sauce, 1 small can mushrooms, 1 can Dean sprouts and 6-7 ginger snaps. Cook 15
minutes longer with snaps. Serve with cooked rice.
Louise Schenning

BRRBEQUED SPARERIBS
3-4 lb. ribs, eut in pieces
1 tsp. chili powder
1 tsp. salt
I lemon

llg. onion

1 c. catsup

2 c. water
1/3 c. Worcestershire sauce

Place ribs in shallow roasting pan (meaty side up) on each
2iece place a slice of unpeeled lemon and a tliin slice of onion.
Roast in 450 degree oven for 30 minutes.
Combine mgredients and bring to a boil. Pour over ribs.
Continue baking at 350 degrees for 45 minutes to 1 hour. Baste
every 15 minutes. Add water if needed. Serves 5.
Elsie Dean

Main Dishes

11 5

mEAT LOAF
1 1/2 lb. ground beef
1 c. quick Quaker oats,
uncooked
2 beaten eggs
1 c. milk

1/4 c. chop~d onions
2 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard

Combine and pack firmly into a loaf pan. Bake at 375
degrees for 1 hour.
Doris Richter

BEEF LOAF
11/2 lb. ground beef
1 c. cracker crumbs
11/2 t'i!!)p. chopped onion
2 tbsp. Worcestershire sauce

2 tsp. salt
1/,4 tsp. black pepper
3'/4 c. milk
1 egg

Mix in order given. Bake in greased baking dish at 350
degrees for 1 hour.
Ruth Albrecht

SWEDISH mEATBALLS
3/,4
3Z4
1Z2
1Z4
3'/4

lb. ground beef
c. fme bread crumbs
c. minced onion
tsp. salt
tsp. cornstarch

3/4 c. milk

1 egg, beaten

1/,8 tsp. nutmeg
1'/4 c. fat

Combine meat with all except fat. Shape into 24 small
balls. Brown in fat, as they brown place on warm platter.

SAUCE:
3 tbsp. flour
1/2 tsp. salt
3 c. water

3 beef bouillon cubes
1/4 tsp. black pepper

Blend the flour in remaining fat. Add water, bouillon,
salt and _pepper. Stir until smooth and thick. Add meatballs,
cover and s1mmer for 30 minutes. Serve over rice.
Mrs. Jedele

116 Peace Ev. Luth Church 125th Ann. Cookbook

ITALIAN SPAGHETTI
3 doves garlic, chopped
3 green peppers, chopped
2 lb. hamliurger

2 qt. tomatoes
2 cans tomato paste
1 onion, chopped

Fry meat, onions, peppers and garlic until meat is done.
Add to the tomato mixture and cook 2 hours. Serve over
spaghetti noodles.
Ethelyn Stenzel

PORK CHOP CASSEROLE
1
1
1
1

c. diced carrots
c. :peas
c. diced QOtatoes
tsp. parsley

1/,2 tsp. salt
1'/2 tsp. _pepper
1 c. boihng water
6 pork chops

Combine vegetables and season. Place 1/2 of mixture in
a well greased baking dish. Brown pork chops on both sides
dip in flour first, then brown. Place on top of veg_etables. Add
remaining vegetables, then water. Cover and bake at 350
degrees for 1 liour.
Mrs. Wm. Dombrow

CHOP SUEY
1 1/,2 lb. veal, chopped
11'/2 lb. pork, chopped

1 stalk celery, chopped
1 onion, chopped

Boil meat until tender, then add onion, 2 tablespoons
dark molasses, 2 tablespoons flour and 1/2 bottle of chop suey
sauce, salt and pepper to taste. Cook rice and serve togetlier.
Shirley Mienke

PORK CHOP SUPREmE
4 ROrk chops
4 tbsp. rice
Salt & pepper

1 can tomato soup
1 can water

Brown :r>ork chops on both sides in skillet. Place in
baking dish salt and pepper each chop. heat soup and water.
Place 1 tablespoon rice on each chop. Pour soup and water over
chops. Bake at 350 degrees for 1 hour.
Mrs. Wm. Dombrow

Main Dishes

117

HAm CHOWDER
3 onions,

chop~d

6 potatoes, diced
2 tsp. salt

1/4 tsp. th~e
2 c. peas, fresh, frozen or

cooked

4 c. milk, scalded

tsp. Worcestershire sauce
c. cooked ham
tbsp. butter
c. boiling water
1/.4 tsp. pep~r
1'/4 tsp. paprika

1
1
3
1

Scald milk. Saute onions in butter. put onions, P,Otatoes
and seasonings in boiling water for 15 minutes. Add m1lk, peas
and ham. Cook over low flame until blended, 15-20 minutes.
Mrs. Wm. Dombrow

HAm LOAF
1 lb. g_round smoked ham

1 1/2 lb. pork

1 c. bread crumbs

2 eggs_, beaten

1 c. milk

Grind ham and pork together. Shape in loaf.

SAUCE:
1/2 c. diluted vinegar
1 c. brown sugar

1/2 tsp. ground mustard

Pour over loaf while baking and baste.

Mrs. Annie Smith

TOmATO TOAST
2 1/.2 tbsp. butter
2 1'/2 tbsp. flour

1/4 tsp. salt

11/2-2 c. cooked tomatoes

1/.S tsp. soda

1'/2 c. scalded cream or

milk

Melt butter and flour stir until bubbly. Add salt
gradually add tomatoes to which soda has been added. Add
scalded cream or milk, just before serving. Pour over freshly
toasted bread, grated cheese may be added If desired.
Mrs. J. E. Horton

118 Peace Ev. Luth. Church 125th Ann. Cookbook

TUNA FISH AND NOODLE CASSEROLE
1 tbsp. chopped onion
1 tsp. butter or mar_garine

1 can cremn of mushroom
soup

1/3 c. milk
1 ( 1 oz.) can tuna fish
2 c. cooked noodles
3/4 c. crushed potato chips

Cook onion in butter until soft. Stir mushroom soup,
milk and onions together. Break tuna into chunks. Mix lightly
with soup mixture and noodles. Place in greased 1 1/2 quart
casserole. Top with potato chips. Bake at 350 degrees for
20-30 minutes. Makes 5 servings.
NelvaLynn

SPICED SHRimP
2 tbsp. margarine
1 dove garhc
1/2 c. diopped celery
1 c. tomato catsup
1 c. water

2 tbsp. Worcestershire
sauce
2 tbsp. molasses
1/,8 tsp. black pepper
1'/2 tsp. salt

Cook above ingredients for 45 minutes. Mix 1 1/2 tablespoons cornstarch with 2 tablespoons water; add to sauce. Stir
until thick. Add 2 pounds cooked shrimp. Serve over rice.
Ruth Albrecht

HOT CHICKEN SALAD
4 c. cubed cooked chicken
2 tbsp. lemon juice
2/,3 c. chopped almonds
3'/.4 c. mayonnaise
4 hard boiled eggs, sliced
3/4 c. cream of chicken soup

1
1
2
2
1
1

tsp. minced onion
tsp. salt
c. celery, chopped
pimentos;..,cho_p_ped fine
c. grated t.;heddar cheese
1/"2 c. potato chips,
crushed

Combine all ingredients, except cheese, chiJ?S and almonds. Place in a larg_e rectangular dish. Top with cheese,
potato chips and almonds. Let stand overnight m refrigerator.
Bake in 400 degree oven for 25-30 minutes. Serves 8.
Wynelle Jerde

Main Dishes

119

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VARIOUS VECCIE TIPS
Bake potatoes in half the usual time by letting stand in boiling water
for 15 minutes before putting them into a very hot oven.
Overcooked potatoes can become soggy when the milk is added.
Sprinkle with dry powdered milk for tr1e fluffiest mashed potatoes ever.
Plant a few sprigs of dill near your tomato plants to prevent tomato
worms on your plants.
Exposure to direct sunlight softens tomatoes instead of ripening
them. Leave the tomatoes, stem-up, in any spot where they will be out
of direct sunlight.
Next time you are cooking cabbage, put a heel of bread on top of
cabbage before putting the lid on the pot- there will be NO odor. The
bread has no effect on the cabbage and should be removed after
cooking. Works for broccoli and brussel sprouts too.
A deep or rich color generally indicates highest food value and flavor
in vegetables. For example, the dark green outer leaves of leafy
vegetables have more nutrients than the lighter colored inner ones.
Also, bright orange carrots may provide more vitamin A than paler
ones.
Remember to remove the tops of carrots before storing. Tops drain
the carrots of moisture, making them limp and dry.
You'll shed less tears if you cut the root end of the onion off last; or,
freeze or refrigerate before chopping.
Beans are nutritional superstars. Packed with protein, low in fat and
cholesterol, beans are one oft he best sources of complex carbohydrates
and dietary fiber. Surprisingly, beans contain more fiber per serving
than most other vegetables, fruits, grains or cereals. A diet high in
soluble fiber has been linked to such virtues as lowering cholesterol,
maintaining blood sugar levels or body energy, and delaying feeling
hungry.
Lettuce leaves absorb fat. Place a few into the pot and watch the fat
cling to them.
Ripen green bananas or green tomatoes by wrapping them in a wet
dish towel and placing them in a paper sack.
A squirt of lemon in the water when cooking cauliflower will keep the
cauliflower from discoloring.
Cook carrots and potatoes and then
mash them all together. This makes the
potatoes a light orange color and produces
an entirely new flavor.
Never immerse mushrooms in water
when cleaning. They will absorb too much
liquid. For prime mushrooms, buy only
those with closed caps. The gills should
not be showing.

HOLIDAY YAm BAKE
1 can (40 oz.) yams, drained
1 can (8 1/2 oz.) crushed
pinea_Rple & juice
2 tbsp. ligii.t brown sugar

2 tbsp. butter or
n1argarine, melted
3 tbsp. chopped pecans
3/4 c. miniature
marshmallows
Pam cooking spray

Drain yams. Mash welL Drain_pineapple. Reserve juice.
Add juice to yams sugar and butter. Beat well. Stir in pineapple and pecans. Coat mside of 1 1/2 quart casserole with Pam.
Spoon in mixture. Bake 20 minutes at 350 degrees. Sprinkle
with marshmallows. Bake 10 minutes longer. Serves 8.
Zian Swanson

SOUR CREAm POTATOES
1/2 c. melt~~d butter
1 can creain of mushroom

soup
1lb. sour cream
1/2 c. onions, chopped

2 lb. hash brown potatoes

2 c. Cheddar cheese

1/2 c. melted butter
2 c. com flakes

Mix everything together except last 2 ingredients. Mix
the 1/2 cup melted outter and corn flake together. Put on top
and bake 1 hour at 350 degrees.
Maxine Lathrop

COLCRNNON
2 lb. potatoes
4 c. coarsely shredded

11/2 tsp. salt

cabbage

Cook in several inches boiling water over medium heat
for 20-30 minutes or until tender. When tender, drain
vegetables. Pour in 1 cup milk and 1/2 cup butter. Serve hot.
Maxine Lathrop

Vegetables

121

GERmAN GREEN BEANS
4 c. green beans

1 tbsp. flour

2 tbsp. butter
2 tbsp. sugar

2 tbsp. vinegar
1 1/2 tsp. salt

1/8 tsp. pepper

Cook beans until tender; drain. Save 1 cup bean liquid.
Melt butter in bean water and add flour and rest of ingredients.
Add seasonings. Serve hot.
Mrucine Lathrop

OVEN FRIED POTATOES
4 lg. baking potatoes,
unpeeled
1/4 c. vegetable oil
1-2 tbsp. Parmesan cheese

1/,2 tsp. salt

1'/.4 tsp. garlic powder
1'/.4 tsp. paprika
1'/Stsp.pepper

Wash un:(?eeled potatoes and cut lengthwise into 4
wedges. Place skin down in 13 x 9 inch baking dish or pan.
Combine remaining ingredients; brush over potatoes. Ba:Ke at
375 degrees for 1 hour brushing with oil/cheese mixture at 15
minute intervals. Turn potatoes over for last 15 minutes.
Colleen Oldenburg

SWEET POTATO CASSEROLE WITH
PRALINE TOPPING
3 e_ggs
5 lb. sweet potatoes, mashed
2/,3 c. sugar
2'/3 c. melted butter

1/3 c. cream

1 tsp. vanilla

1/,2 tsp. nutmeg
1'/2 tsp. allspice

TOPPING:
1 c. brown sugar

1/3 c. flour

1 c. pecans, chopped
1/3 c. butter

Beat eggs in lar~e bowl. Add mashed potatoes until well
blended. Add all remaming ingredients and spread in greased 2
quart casserole.
Topping: Mix sugar, flour and nuts. Work in butter with
pastry blender. Sprinkle over potato mixture. Bake at 350
degrees for 1 hour. Serves 12.
Claudette Stohr
122 Peace Ev. Luth. Church 125th Ann. Cookbook

CARROT POTATO BAKE
6-~tatoes

1 1 2 c. shredded carrots
1/ c. finely chopped onion
2 c. whipping cream
1-11/2 tsp. salt

Dash pepper
1 tbsp. margarine
1 c. soft bread crumbs
2 tbsp. parsley

Heat oven to 350 degrees. Lightly grease 13 x 9 inch (3
quart) baking dish. Peel and shred into cold water enough
potatoes to make 6 cups; drain thoroughly and pat dry with
paper towel.
In large bowl combine potatoes, carrots, onion cream
salt and pepper; spoon into greased baking dish. In small
saucepan, melt margarine. Stir in bread crumbs and parsley.
Sprinkle over _{>Otato mixture. Bake at 350 degrees for 50-60
minutes or until vegetables are tender.
Colleen Oldenburg

SCALLOPED CABBAGE
1 head cabbage
Bread crurrtbs

1 can cream of mushroom

soup

Boil cabbage 7 minutes. Layer cabbage and bread crumbs
in a well greased casserole until cabbage 1s all in. Add 1 can
mushroom soup. Sprinkle with browned bread crumbs. Bake
20 minutes at 37 5 degrees.
Anna Lubkeman

BAKED CORN AND TOmATOES
2
2
1
1

c. cooked corn
c. tomatoes
tsp. baking soda
tsp. sugar

Pinch of pepper
3 tbsp. butter
1 c. fresh bread crumbs

Mix seasoning with the corn and tomatoes. Pour in a
greased baking dish. Spread the crumbs over top. Dot with
butter. Bake in 350 degree oven for 1/2 hour.
Anna Lubkeman

Vegetables

123

BAKED BEANS
1 lb. navy beans
1/4-1/2 lb. salt por}{, cubed
(fresh pork can be used)
1-2 tbsp. molasses

2 tbsp. brown sugar,

heaping

2 tsp. dried mustard
2 tsp. salt

Pepper to taste
1/2 c. catsup

Soak beans overnight. Simmer for about 1-1 1/2 hours
the following morning in the water in which they were soaked.
Drain. Add pork, molasses, brown sugar, mustard, catsup salt
and Qepper. Stir together well. Cover w1th hot water. Bake at
27 5 aegrees for at least 3 hours. (The longer and slower they
are baked the better they are.)
Sue Miller

BAKED CORN
2 c. canned corn

2 e_ggs, well beaten
1 tbsp. butter or butter
substitute

2 tsp. flour

2 tbsp. milk
2 tbsp. cream
1 tsp. salt

Combine ingredients. Mix thoroughly. Pour into well
oiled pan. Set in pan of warm water. Bake in moderate oven
until an inserted Knife comes out clean. If desired, additional
milk may be added to provide moisture. 6 servings.
Mrs. Louis Miller

SCALLOPED SWEET POTATOES
6 med. sized sweet potatoes
6 slices pineapple, cut in
cubes

1/,4 c. butter
1'/.2 c. brown sugar
3/4 c. pineapple juice

Pare and slice raw potatoes in 1£4 inch slices. Arrange
alternate layers of sweet potatoes and pineapple in a wide
baking dish, so that there are onl;y 4 layers in all. Combine
pineapple juice, brown sugar and add butter. Boil for 3
minutes. Pour over sweet potatoes.
Mrs. Otto

124 Peace Ev. Luth. Church 125th Ann. Cookbook

BOSTON BAKED BEANS
4 c. pea beans
1/2 lb. salt pork
2 tbsp. brown sugar
2 tbsp. molasses

1/.2 tbsp. salt
1/,4 tsp. pepper
1'/4 tsp. dry mustard

Soak beans overnight. Put half into bean pot. Place salt
pork in center, then place remaining beans on top. Add sugar,
salt, pewer, mustard and molasses. Add 6 cups of cold water.
Cover. Bake in 325 degree oven for 8 hours. Add more water
when necessary.
Mrs. St. Pierre

STUFFED GREEN PEPPERS
1 lb. hamburger
6 green peppers

1 qt. tomato juice

1 tbsp. sugar
Salt & pepper

Wash and take the seeds out of the peppers. Fill with the
seasoned meat. Add the sugar to the tomato juice. Place the
stuffed _peppers in the juice and boil until the;y are tender. Remove the peppers and thicken the juice wh1ch makes a nice
gravy.
Mrs. Chester Paasch

CANNED STRING BEANS
9 1/2 qt. fresh cut beans
1/2 c. salt

1/2 c. sugar
1 c. vinegar

Place in large kettle. Add enough water to cover, then
boil 20 minutes. Seal in sterilized jars. Since these beans are
only cooked 20 minutes before canning, they will have to be
cooked more when opened. These are delicious with ham bits
or bacon.
Mrs. Pape

SWEET- SOUR GREEN BEANS
llb. green beans
4 slices bacon~ cooked crisp
1 sm. onion, chopped fine
3/4 c. cooking water from
beans

1/4 ~· yinegar or lemon

JUICe

2 tbsp. sugar
Salt & pepper

Vegetables

125

Cook beans covered in a small amount of water until
barely tender. Saute onion in fat after removing bacon from
pan. Add beans and crumble bacon.

Elsie Dean

126 Peace Ev. Luth. Church 125th Ann. Cookbook

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SUPER S.OUPS
& SCRUMPTIO-US SALADS
For soup and stew that is too salty, add a raw potato and discard after
cooking. The potato absorbs the salt.
Did you know? Cooking in cast iron definitely boosts iron intake. Soup
simmered for a few hours in an iron pot has almost thirty times more
iron than soup cooked in another pan.
Thickeners for soups can be either flour or cornstarch. It is a good
idea to add the thickener with the pan off the heat to avoid the danger
of lumping. Flour is good for soups to be served hot. Cornstarch is better
for cold soups.
Most important of all, remember that hot soups should be served
HOT and cold soups COLD- none benefit from being served lukewarm
If delayed in tossing salads, greens will stay fresh under a drape of
paper towels wrung out of ice water.
Always shake on oil and vinegar dressing just before using.
When unmolding a salad, always sprinkle a few drops of water on the
serving plate. It will be easy to move U1e salad around to position it
correctly,
For a stay put garnish in a molded sa
arrange design, pour over
thin layer of partially set gelatin. ChilL
To test freshness of dried herbs, rub them between your hands. Oil of
your hand extracts the essence of the herb. If there is no smell, they are
no good.
Season with seeds to add flavors:
Caraway: Tangy and slightly sweet
Cardamon: Spicy
Celery: Strong, use sparingly
Cumin: Slightly bitter
Dill: Pungent and strong in flavor
Fennel: Licorice flavor
Mustard: Dry mustard is a mixture of ground seeds of several mustard
varieties.
Sesame: Sweet, nutty flavor
For crunchy cole slaw, cut cabbage in haIfa nd soak in sa Ited water for
an hour. Drain well, then proceed with recipe,
Add a small amount of beet vinegar to mayonnaise to give it a pretty
color for salads.

TAFFY· APPLE SALAD
4 c. Granny Smith apples,
cut up in pieces
1 ( 8 oz.) can crushed
pineapp}e1 drain &
reserve JUice
1/2 c. sugar
1 egg, beaten

1 tbsp. flour
1 sm. container Cool Whip
2 tbsp. cider vinegar
1 bagnuts
TopP.ing: Nut topping1
finely chopped nuts

1. Heat the flour, sugar, cider vinegar, pineapple juice
and egg until thick.
2. Cool. Fold the apples, pineapple and Cool Whip in
with the mixture.
3. Chill overnight in the refrigerator.
4. Add the nut topping the next morning.
5. Put the entire mixture in a large salad bowl. Serve
and enjoy!

Virginia Lubkeman

llffiE JELLO SALAD
lg. pkg. lime Jello
37,4 c.not water
3'/4 c. cold water
pkg. Dream Whip
1 c. cold milk

1
1
1
2

1
1
1
1

( 8 oz.) cream cheese
c. nuts
c. celery
can crushed pineapple,
drained

Make Jello using 1 3/.4 CU:QS water as directed. Refrigerate until almost set. Make Dream Whip using milk as
directed. Add cream cheese that has been softened. Cream
until smooth, then add remaining ingredients. Blend into Jello
and return to refrigerator to set.
Claudette Stohr

RIBBON SALAD
2 sm. boxes J ello,
strawberry or mixed
fruit
3 c. hot water
1/2 c. sugar

1 lb. frozen strawberries
or 1 can fruit cocktail
8 oz. cream cheese

2 env. Dream Whip or 8 oz.

Cool Whip

Soups and Salads

127

Dissolve Jello in water; add strawberries. Pour 1/2 of
mixture in 13 x 11 inch dish and let set in refrigerator. 'Keep
other 1/2 at room tem,Perature. Mix cream cheese with sugar
then add whipP,ed toppmg (prepare as directed). Pour on top of
set Jello. Ch1ll. Add rest of Jello. Keep refrigerated until
ready to serve.
Claudette Stohr

CRANBERRY SALAD
1 pkg. whole cranberries (2

c.)

1 c. su,gar

2 c. mmiature
marshmallows

1 c. crushed pineapple,

drained
1/2 pt. whipJ?i!!g c;ream or
8 oz. Cool Wh1p

Chop cranberries and add sugar. Leave set 2 hours. Add
marshmallows and pineapple. This should stand in refrigerator
overnight. Add whipped cream just before serving.
Claudette Stohr

CRANBERRY SALAD
1 can strained cranberries

1 box red Jello, dissolved in
1 c. water

1 pkg. gelatin,_ dissolved in

1/4 c. cola water
1 sm. can crushed

pineapple

1 c. celery, ground

Add cranberries to Jello while hot. Add rest of ingredients and pour in Jello mold.
Edith Oetting

FRUIT SALAD
1 ( 3 oz.) _pkg. vanilla

pudding
2 lg. cans pmeapple chunks,
drained (save juice)
1 (11 oz.) can mandarin
oranges, drained

2 bananas, sliced

1 lg. red apple, diced with

peeling

1 c. miniature

marshmallows

128 Peace Ev. Luth. Church 125th Ann Cookbook

Drain pineapple chunks. Add enough water to pineaRple
juice to make 2 cups. Heat pudding and juice to boiling. Allow
to cool completely, then stir in fruits and marshmallows. Put
in bowl and set in refrigerator to cool until served. This recipe
keeps the fruit from turning dark. Cool Whip may be used on
top of this salad.
Helen Paasch

SALAD SPAGHETTI
with:

Combine 1 pound cooked spaghetti which has been cooled

1 ( 8 oz.) j!lr Italian salad
dressmg

4 tbsp. Salad Supreme
seasoning

Toss the above with an assortment of raw vegetables such
as:

1 green pepper, chopped
2 c. cherry tomatoes

1/,2 c. chopped celery
1'/2 c. chopped onion
Maxine Lathrop

COLD SPAGHETTI SALAD
1lb. thin spaghetti, broken
1 chopped green pepper
into th1rds & cooked
1 sliced cucumber
1 (2 oz.) D~rkee tossed salad 1 tomato, chopped
seasonmg
2 sm. bottles Kraft Zesty
1 can pitted black olives,
Italian dressing
shced
1 bundle chopped green
onions
Cook spaghetti and drain. Add all ingredients except use
only one bottle of dressing. vVhen ready to serve add second
bottle of dressing.
Kathy Miller

Soups and Salads

129

FRESH TOffiATO SALAD
3-4 ripe tomatoes
1 tsp. salt
1 tsp. pepper

·6-7 leaves fresh bas ill.
remove stems or ~ tsp.
dry basil
3 tbsp. olive oil

Slice tomatoes and mix all ingredients together. Serve on
a bed of lettuce.
Kathy Miller

OVERNIGHT SALAD
1 sm. head lettuce

1 sm. red onion, sliced thin

1 med. head cauliflower
1 lb. bacon,., fried &
crumhaed

1 1/2 c. seasoned croutons
2 c. Miracle Whip
1/,3 c. sugar
1'/4 c. Parmesan cheese

Cut vegetables in bite-size pieces. Layer in order they
Mix last 3 ingredients as dressing ~nd spread over top.
Refrigerate overnight or at least 5 hours. Mix and serve.

~2ear.

Claud,ette Stohr

BROCCOLI SALAD
2 bunches broccoli florets
10 slices bacon, crisp,
chopped
1/,2 med. onion, chopped
2'/3 c. raisins

1 c. diced sharp Cheddar
cheese
1 c. mayonnaise
1/2 c. sugar
1 tbsp. vmegar

Mix alL Refrigerate. If desired mix all but last 3 ingredients. Mix dressmg separateJy and refrigerate. Put dressmg on salad just prior to serving. Can add any raw vegetable
you like in addition to broccoli.
Colleen Oldenburg

130 Peace Ev. Luth. Church 125th Ann. Cookbook

ORIENTAL CHICKEN SALAD
1 ( 49 oz.) pb:. Rice-a-Roni
chicken & broccoli
flavor
2 whole chicken breasts.,
boned, skinned, cooKed
&chop~d

2 c. shredded lettuce
1 c. shredded carrot

1. c. fresh or frozen pea
pods, ha}ved
lengtnw1se
1/2 c. mayonnaise
1 tbsp. soy sauce
1/.4 tsp. ground ginger
1'/8 tsp. crushed red
pepper flakes

Prepare Rice-a-Roni as directed; cool. Add remaining
ingredients. Mix well. Chill.
NelvaLynn

BEST EVER CHICKEN SALAD
5 c. chopped_, cooked chicken
2 tbsp. salaa oil
2 tbsp. orange juice

2 tbsp. vinegar
1 tsp. salt

Combine all 5 ingredients in large bowl. Let stand for 30
minutes.
Add:

3
1
1
1

c. cooked rice
1/.2 c. green grapes, sliced
1'/2 c. sliced celery
(15 1/4 oz.) can pmeapple
chunks, drained

1 ( 11 oz.) can mandarin
oranges, drained
1 c. slivered almonds
1/2 c. salad dressing

Toss gently. Serves 10-12.
Gloria Brown

TUNA FISH SALAD
1/2 c. shredded cabba_ge
1 c. shredded tuna fish
1 c. chopped nuts
2 hard cooked eggs, cooked

1/2 c. chopped sweet
pickles
1[2 c. chopped celery
Mayonnaise dressing
Salt & pepper

Combine tuna fish nuts, eggs, pickles, celery_ and cabbage. Season to taste. Moisten w1th mayonnaise. Mix lightly
with 2 forks. 6 servings.
Mrs. Louis Miller

Soups and Salads

131

ROT KOHL
1 red cabbage

1 onion cho_pped fine
2 tbsp. hot fat or butter
1 green or tart apple, diced

1/2 c. vine_gar
3 tbsp. light brown sugar
Salt & pepper to taste
1 c. hot water

Shred cabbage fine. Saute onions in the fat. Add cabbage
and the other ingredients. Cook about 45 minutes. Add apple.
Cook until tender about 30 minutes.
Mrs. E. Beager

OVERNIGHT SALAD
1 c. pineap:Qle
1 box marshmallows

1 lb. gra~s, or 1 can white

cherrres
1 c. nuts

Cut up above ingredients. Cook 1/2 pint cream, juice of 1
lemon and 4 egg yolks. When cool add cooked mixture to 1 cup
whipped cream. Pour over fruit and marshmallows. Let stand
overnight. Serve on lettuce.
Mrs. Otto Schenning

CABBAGE SALAD
Combine and shake well the following:
1 ts~. salt
Pinch of pepper
1/2 c. vinegar

1/,2 c. water
1'/.2 c. salad oil
3'/4 c. sugar

Shred 1/2 head cabbage. Mince or chop coarsely 1 small
onion, 1/2 green pepper and 1 small unpared apple. Pour salad
dressing over these mgredients and toss well.
Mrs. Sophie Schmalfeldt

132 Peace Ev. Luth. Church 125th Ann. Cookbook

BRIDE'S SALAD
Dissolve 1 package orange gelatin with 1/2 teaspoon salt
in 1 cup hot water. Add 1 cup canned pineapple juice. Chill
until shghtly thickened. Cover 1 cup seedless raisms with hot
water and let stand 5 minutes. Drain and drain well. Fold
raisins into gelatin, with 1 cup diced canned pineapple. Turn
into mold. Chill until firm and serve witli Coconut Salad
Dressing.

COCONUT SALAD DRESSING:
Fold 2 tablespoons salad dressing into 1/2 cup cream,
whipped. Add a dash of salt, 1/2 teaspoon lemon juice and 1/4
cup chopped, shredded coconut.
Clara Buck

TOffiATO SOUP SALAD
1 can tomato soup
1 can water
1 sm. pkg. cream cheese
1/2 c. mayonnaise or salad
dressmg

1/2 c. chopped celery
1 tbsp. chopped green
pepper
1 p:Kg. lemon Jello

Dissolve Jello in hot sou_p and water mixture. Add cream
cheese while still warm so that it melts. Add mayonnaise,
celery and green pepper. Pour into molds.
Alice K ufolk

FROZEN FRUIT SAlAD
DRESSING:
Melt 1 tablespoon butter. Add and blend in:

11/2 tbsp. flour
3 tbsp. sugar

1/3 tsp. salt

Add:

1/4 c. orange juice

1/2 c. pineapple juice

Boil 3 minutes, stir occasionally. Pour over 1 beaten egg.
Mix. CooL
Fold into this dressing when cold:

Soups and Salads

133

1/2 c. cream, whipped
2 lg. bananas, diced

4 slices pineapple, cut up
12 maraschino cherries,
cutup

Freeze in refrigerator.
Mrs. R. Harms

TROPICAL CHICKEN SALAD
1/2 c. diced pineapple
1 c. chicken, salmon or tuna
1 c. bananas, sliced

3 tb~. chopped pickles
1 c. diced celery
11/2 tsp. salt

DRESSING:
1 tbsp. rnayonnaise

1 tbsp. prepared mustard

Mix well. Add this to above mixture. Toss together very
quickly. Serve on lettuce.
Ru.ith Albrecht

FLUFFY FRUIT SALAD
2 egg yolks
1/,4 c. sugar

1'/4 c. cream

1 #2 can white cherries
1/,~

lb. Tokay grapes

1'/2 lb. marshmallows, cut

4 tbsp. lemon juice
in quarters
1 c. wh1ppin_g crean1,
1 tsp. grated lemon rind
whipped
1/8 tsp. salt
1 (9 oz.) can sliced pineapple

Combine egg yolks, sugar, 1/4 Cl,!P cream) lemon juice,
rind and salt in top of double boiler. Cook untd thick (chill).
Dice pineapple. Remove stones from cherries and seed grapes.
Add to chilled mixture with marshmallows and whipped cream.
Chill overnight. Place on lettuce leaf.
Nelva Van Slochteren

SURPRISE SALAD
Place on a plate fine cut lettuce, 1/2 pear and 1/2 peach.
In the center make a ball of cottage cheese or cream cheese
mixed with chopped olives and nuts. Pour French dressing over
the top.
Anna Lubkeman
134 Peace Ev. Luth. Church 125th Ann. Cookbook

UffiE JELLO SALAD
Prepare 2 _packages of lime Jello as directed on package.
Use a large bowl. Chill until almost thick. WhiQ together 1/.2
pint of whipping cream and 2 packages of softened Philadelphia
cream cheese. Beat until thick. M1x with Jello and beat well.
Add 1 1/2 cups of crushed pineapple, 3/4 cup celery (cut fine)
and 1 cup nut meats. Chill. This salad should be made the day
before it is to be used.
Mrs. Martin Jerde

FROZEN FRUIT SALAD
Make a dressing with:
1 tbsp. butter
1/2 tbsp. flour
3 tbsp. sugar

add:

1/,3 tsp. salt
1/.2 c. pineapple juice
1/4 c. orange juice

Boil 3 minutes and pour over 1 beaten egg. Cool and

1/.2 c. cream., whipped
2 bananas, aiced

6 maraschino cherries,
chopped
4 slices pineapple, cut

Pour into freezing tray. Freeze. Cut in 1 inch squares
and serve on lettuce.
Vera Frank

LimE JELLO SALAD
2 package lime Jello. Add hot water. When stiff beat
with beater. Aad:

2 tbsp. salad dressing
1 can pineapple

1 box cottage cheese
Augusta Rasch

Soups and Salads

135

FROZEN FRUIT SALAD
1 lg. can crushed J?ineapple

1 can pitted cherries or
grapes
1 sm. bottle red maraschino
cherries or green ones

1/4 lb. pecan nuts
6-8 bananas (not too ripe)

Drain fruits welL

DRESSING:
2 tbsp. flour

1/.2 c. sugar
1'/4 tsp. salt

Heat 1 cup pineapple juice and the juice of 1 lemon. Add
sugar, flour and salt. Cook until very_ th1ck. Add 1 beaten egg
mixea with 1/2 cup sugar. Let cool. Then add 1/2 pint whipped
cream, then the cut up well-drained fruit and nuts. Freeze.
Mrs. Jedele

CRANBERRY SALAD
Grind 1 pound bright red cranberries. Add 2 oranges and
2 cups of sugar. Let stand overnight. Dissolve 1 package of red
Jello in 1_pint of warm water. Wlien half set add to mixture.
Add:
1 c. cho_Rped ripe apples
1 c. cruslied pineapple
1/2 c. chopped nuts

1/2 c. chopped celery
1 c. cut up marshmallows

Mix all together and place in mold. Very good.
lda Krahn

CHICKEN mACARONI SALAD
1 c. shell macaroni, cooked
2 c. diced cooked chicken
1/2 c. chopped mushrooms

1/4 c. French dressing
1'/4 c. mayonnaise

1/4 tsp. grated onion
1 tsp. salt
1 c. (iiced pineapple
1 c. chopped celery

Mix macaroni, chicken, mushrooms and French dressing
together. Add remaining ingredients and toss lightly. Chill.
Serve on crisp lettuce.
Mrs. Ralph Marza/l
136 Peace Ev. Luth. Church l25th Ann. Cookbook

UffiE PEAR DELIGHT
1 pkg. lime Jello
1 c. drained pears
1 c. pear juice

3 oz. cream cheese

1 c. whipping cream

Dissolve Jello in hot pear juice. Set aside. Add drained
pears to the softened cream cheese. Blend to smooth consistency. Stir into Jello mixture. Fold in whipped cream. Pour
into mold and chill until firm. Unmold on lettuce. Makes 6-8
servmgs.
Elsie Elverman

SWEET SALAD DRESSING FOR FRUIT
SALAD
4 egg yolks
1 tsp. Salt
1 tsp. pepper
11f4 c. sugar
1 tsp. dry mustard

2 tsp. flour
1/2 c. cream or canned
milk
1 c. boiling vinegar

Combine all dry ingredients. Add cream and eggs. Blend
and add vinegar and cook until thick. Thin with cream or
canned milk.
Doris Richter

SALAD WITH LEmON DRESSING
2 egg yolks
1/.4 c. sugar
1'/4 c. cream

4 tbsp.lemonjuice
1 tsp. grated lemon rind
1/4 tsp. salt

Cook until thick, stir constantly, cool.
1 (9 oz.) can sliced
pineapple, cut in cubes
1 #2 can white cherries
1/2 lb. tokey grapes

1/.2 c. shredded almonds
1'/2 lb. marshmallows, cut
in quarters
1 c. wh1ppin__g cream,
whipped stiff

Fold all together and put in refrigerator overnight.
Serves 10.
Theresa Paasch

Soups and Salads

137

DRESSING FOR FRUIT SALAD
3/4 c. pineapple juice
Juice of 1 orange
Juice of 1lemon
1/4 c. sugar

2 eggs
1/2 tsp. salt
1 tbsp. cornstarch

Put all the juice together and bring to a boiL Put sugar
and cornstarch together; add eggs~ beat thoroughly. Add this
mixture to Juices and cook in douole boiler until thick. When
cold add 1 pmt cream, whipped.
Elizabeth Forster

FRENCH DRESSING
Put 1 pint Wesson or Mazola oil in a quart bottle. Add:
1/,2 tsp. salt
1'/2 bottle catsup

1/2 c. sugar
1 tsp. paprika

Shake well until thoroughly mixed. Then fill almost to
top with vinegar and shake agam.
Mrs. Roy Drager

SALAD DRESSING
(For lettuce and garden greens)
1 c. Wesson or Mazola oil
1 scant c. vineg_ar
1 can Campbell's tomato
soup
4 tbsp. honey

1/2 c. sugar
1 tsp. salt
Grated onion or a little
garlic

Mix all ingredients together with egg beater or electric
mixer. Be sure to mix well. Store in refngerator. Shake well
before using.
Ardys Forster

SALAD DRESSING
6 tbsp. sugar
6 tbsp. vinegar

6 tbsp. water
1 tsp. dry mustard

2 whole eggs or 4 egg yolks
Salt
Pepper

138 Peace Ev. Luth. Church 125th Ann. Cookbook

Cook slowly until thick. Stir constantly.

Elsie Quoss

VEGETABLE SOUP
1 lg. can tomato juice
1 172 tomato juice cans full
of water
1 lg. can ~n beans,
drained
1 lg. can :mushroom pieces,
not drained

1 sm. head cabbage,

shredded
2-4 tbsp. beef bouillon
Salt, pepper, parsley, basil,
oregano to taste

Sliced carrots; celery, chopped onions, sliced zucchini,
cauliflower, broccoli pieces and whatever is in the refrigerator
that sounds good to you.
Simmer until all vegetables are tender. No calories, no
fat, no cholesterol.
Edna Stefan

CHEESE SOUP
1 c.
1 c.
1 c.
1 c.
2 c.

diced onion
diced carrots
diced po.tatoes
diced celery
diced broccoli

1/2 c. diced ,green pepper

1 can (491f~ oz.) chicken

broth
1/2 c. flour
2 c. milk

16 oz. Cheez Whiz

Melt butter in frying pan and add onions, carrots,
2_otatoes, celery, broccoli and _g_reen pepper; saute until tender.
Then add broth, gradually add milk to flour. Combine with
broth and vegetables in large pot. Bring to boil and let thicken
for 5-10 minutes. Add Clieez Whiz, salt and pepper to taste.
Reduce heat and simmer for another 10 minutes.
Colleen Oldenburg

TOffiATO SOUP
1/2 bush,~l tomatoes
2 stalks c1elery
6 onions

Green peppers

1 c. flour
1 c. sugar

1/2 c. salt

Cook together, strain and add flour, sugar and salt. Cook
1/2 hour.
Ida Krahn
Soups and Salads

139

PEA SOUP WITH DUffiPUNGS
5 c. peas

1 c. diced carrots

1 qt. boiling water

Cook above ingredients
dumplings as follows:

1 tsp. salt
1 med. onion

until

done.

Then

make

1/.2 tsp. salt
3Z4 c. flour
1'/2 tsp. baking powder

1 tbsp. butter
3eggs
1/2 c. sweet milk

Add 3 beaten egg whites last to the dumplings. By adding a piece of ham or bacon to the boiling soup, gives it a different flavor.

Bertha v'an Alstine

TOmATO SOUP
1/.2 bushel tomatoes
1 bunch celery
1 bunch parsley

10 lg. onions
7 green peppers

Cook until soft and strain.
Add:
14 tbsp. butter
14 tbsp. flour

10 tbsp. sugar
5 tbsp. salt

Brin_g to good boil until creamy and slightly thickened.
Can when hot.
LouiJJe Schenning

CHILLED SCANDINAVIAN FRUIT SOUP
1/2 c. each dried prunes &
apricots
1/2 c. seedless raisins
1 cinnamon stick
:2 cooking apples, peeled
:2 fresh pears

2 c. (1, 1 lb. can)
unsweetened sour red
cherries
1 box (3 oz.)
chegy-flavored gel a tin
1 c. boiling water
Lemon slices

140 Peace Ev. Luth. Church 125th Ann. Cookbook

In large kettle, soak prunes, apricots and raisins in 3 cups
cold water for 1 hour. Add cinnamon stick, sliced aJ!ples and
pears. Simmer, covered for 15 minutes or until fruit 1s tender.
Add undrained cherries and bring to boil. Dissolve _gelatin in
boiling water; stir gently into fruit. Chill overnight. Serve with
lemon. Makes 8 servings.
Zian Swanson

Soups and Salads

141

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POTPOURRI
To determine whether an egg is fresh without breaking the shell,
immerse the egg in a pan of cool salted water. If it sinks to the bottom, it
is fresh. If it rises to the surface, throw it away.
Vinegar brought to a boil n a new frying pan will prevent food from
sticking.
When
ng, turn a metal colander upside down over the skillet. This
allows steam to escape, but keeps the fat from spattering.
Ciub soda cleans and polishes kitchen appliances at the same time.
When a drain is clogged with grease
of salt and a cup of
ba
soda into the drain followed
a kettle
boiling water. The
and open the drain.
grease will usually dissolve
Rub stainless steel sinks with lighter fluid if rust mark.s appear. After
U1e rust disappears, wipe with your regular kitchen cieaner.
Once an onion has been cut in half, rub the left-over side with butter
and it will keep fresh longer.
:It should always be kept in the freezer. Not only will it stay
,
freezing helps eliminate "old maids." "Old Maids" can also be
eiiminated by running ice cold water over the kernels before throwing
into the popper.
Pinch of rosemary to water cooking rice will add an interesting flavor.
Cook wild meats with onions, cuts down wild flavor.
Do you substitute ingredients? Tt1is is always risky - don't do it! For
example, sifted flour is not interchangeable with unsifted.
Food will keep hot up to 1 hour if taken somewhere, by wrapping hot
food in double thickness of aluminum foil
Garlic helps to prevent cholesterol build up. Helps prevent heart
disease by slashing cholesterol levels in the blood and lowering dangerous blood fat levels.
Don't let spilled wine spoil your prettiest tablecloth. While the stain is
still wet, cover it with a mound of ordinary table salt; when dry just
brush away. The salt will absorb the wine so completely you won't even
have to wash the cloth.
Shaving cream is one of the most useful upholstery cleaners.
To remove water rings and stains from inside small glass or crystal
vases, dampen the inside and add any toilet bowl cleaner. Let stand 10
minutes. Rinse thoroughly.
To clean and shine copper pots, rub with
Worcestershire sauce or catsup. The tarnish will disappear.
To get cotton white socks white again,
boil in water to which a slice of lemon has
been added.

AOSY APPLE SIPPER
2 c. water
2/3 c. firmly packed brown
sugar
2 cinnamon sticks

12 whole cloves
3 qt. (12 c.) ap:plejuice
1 qt. {4 c.) cranberry juice

In tar~ saucepan combine water, brown sugar, cinnamon
and cloves. Bring to a boil; simmer 5 minutes. Remove spices.
Add juices; heat thoroughly. Serve hot or cold. I like to keep a
pitcher in the refrigerator, and warm as needed.
Colleen Oldenburg

SANDWICH SPREAD
1
1
3
1
1

egg, beaten with fork
tbsp. sugar
tbsp. vinegar
tbsp. flour
tbsp. butter, salt

1/.4 lb. cheese
2 hard boiled eggs, cut fine
1/2 grated onions
Pimentos

Cook beaten egg, sugar, vinegar, flour, butter and salt
until thick. Add cheese, hard boiled eggs, onion and pimentos.
Mrs. Sophie Frank

CHEESE ROLL
1/2lb. American cheese
1 g_arlic pod (grate both)
1f."A tbsp. mayonnaise
1 tsp. cream

1/.4 tsp. dry mustard
1Z4 tsp. S!_I_gar & salt
10 drops Worcestershire
sauce

Mix well with hand and form into roll. S_prinkle waxed
paper with paprika lightly. Roll up. Place in refngerator.
MarieHolem

SHAKE & BAKE ffiiX
1 c. flour
1 c. cornmeal
4 tsp. ground cumin
2 tsp. onion powder
2 tsp. garlie powder

2 tsp. dried oregano,
crushed
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper (fresh
ground preferal:ile)
Potpourri

143

Mix all ingredients in a heavy ziploc plastic bag.. Shake
to mix.
To use mix: Heat oven to 375 degrees. Remove 1/2 cup
mix and put in bag. Place a few pieces of chicken in bag at a
time, shaking to coat. Arrange on lightly oiled pan and bake 40
m~nutes, turning chicken once. Mix will season 4 (3 1/2 pound)
chickens.
Phyllis Schnurr

SWEET CHEX PARTY ffiiX
3
3
3
1

c.
c.
c.
c.

Chex corn
Chex rice
Chex wheat
chopped pecans

11/2 c. chopped walnuts
3/,4 c. brown sugar
3'/4 c. margarine

1. Melt margarine and brown sugar.

2.
3.
4.
5.

Bring to ooil and boil for 2-3 minutes.
Pour cover cereal mixture.
Bake in 350 degree oven for 10 minutes.
Stir while cooling.

Kathy Miller

HOmEmADE PRETZELS
2
1
2
1

packets dried yeast
1/2 c. warm water
tbsp. sugar
tsp. salt

4 c. flour

1 egg, beaten
Pastry of coarse salt

Mix yeast and water in bowL Add sugar and table salt.
Add flour; mix. Dough should not be too sticky. Put dough on
wax paper and knead until smooth. Cut off Rieces and make
into sha_Qes (pretzels, letters, numbers, etc.). Place on lightly
oiled cookie sheet. Brush witn beaten egg~ covering completely.
Sprinkle with fastry salt. Bake at 42t> degrees for 12-15
minutes or unti golden brown.
Zian Swanson

CARAmEL SNAPPERS
1 c. sm. pecan halves
36 light caramels

Glossy Chocolate Frosting

144 Peace Ev. Luth. Church 125th Ann. Cookbook

Arrange g_ecans, flat side down, in groups of 3 on greased
cookie sheets. Place 1 caramel on each cluster of pecans. Bake
at 325 degrees until caramels soften, about 4-8 minutes. Remove from oven. Flatten caramels over pecans with buttered
spatula. Cool slightly; remove from pan to waxed paper. Swirl
glossy chocolate frosting on top. MaKes 36.
Arlene Techerl

CHOW ffiEIN CANDY
1 ( 12 f?Z.) pkg. chocolate
chips
1 ( 12 f?Z.) pkg. butterscotch
ch1l?s
1 ( 9 oz.) can chow me in
noodles

1 (10 :}-/~ oz.) pkg.
m1nmture
marshmallows
11/2 c. sm. red skinned
peanuts

Melt chips in double boiler. Mix chow mein noodles,
marshmallows and peanuts in large bowL Pour melted chips
over top and mix welL Drop by spoonfuls onto wax paper.
Arlene Techert

PEANUT BUTTER lOGS
1 c. peanut butter
2 c. powdered sugar
1/2 c. chopped nuts

1 c. flaked coconut

2 c. Rice Krispies
1/2 c. melted margarine

Mix all ingredients and shape into small logs. Freeze
several hours on waxed paper covered cookie sheet. Dip into
dipping chocolate.
Maxine Lathrop

PEANUT BUTTER FUDGE
2 tbsp. butter
2/3 c. evaporated milk
1 2/3 c. sugar
1/2 tsp. salt

2 c. (4 oz.) miniature
marshmallows
1 1/2 c. peanut butter
chips
1 tsp. vanilla
1 c. chocolate chips

Potpourri

l 45

Combine butter, evaporated milk, sugar and salt in
saucepan over medium heat, stirring occasionally. Bring to full
boil. Cook 4-5 minutes. Stir constantly. Remove from heat.
Stir in marshmallows, peanut butter chips and vanilla. Stir
vigorously for 1 minute or until marshmallows and chips melt.
Pour into 8 inch square pan (buttered) cool. Melt chocolate
chips. Spread on fudge. Chill until hard.
Joan Lathrop

SODA CRACKER TOFFEE
"Whole soda cracker, enough
to cover bottom of
cookie sheet
1 c. brown sugar

1 c. mar~arine
1 ( 12 C?Z·) bag chocolate

ch1ps

1 c. chopped nuts

Line a cookie sheet with foil and generously grease.
Layer crackers on cookie sheet and set aside.
Melt brown sugar and margarine in saucepan. Boil 3
minutes. Remove from heat and pour over crackers. Bake at
375 degrees for 5 minutes. Pour on chocolate chips. When
chips melt spread evenly. Top with nuts and refrigerate until
firm. Before cutting let candy return to room temperature.
Store in a tin in a cool place.
Claudette Stohr

SOUTHERN PRALINES
1 lb. pkg. light brown sugar
1/4 c. butter

1 c. eva~rated milk
Pinch of cinnamon
1 1/2 c. pecans

Mix sugar butter and evaporated cream in heavy pan.
Cook until soft ball stage (236 degrees). Remove from lieat.
Add cinnamon. Beat until almost cold'. Add nuts. Drop by
spoonfuls on slab or wax paper. Makes about 18, 3 inch
pralines.
Edna Stefan

CARAmEL CORN PUFFS
2 c. brown sugar

1 c. oleo

1/2 c. light corn syrup

1 tsp. salt
1 tsp. baking soda

146 Peace Ev. Luth. Church 125th Ann. Cookbook

Melt oleo, then add brown sugar, lig_ht corn syru_p and
salt. Boil 5 minutes, stirring_constantly. Add baking soda and
remove from heat and stir. Pour over 1 (8 ounce) bag of corn
puffs and mix. Put in large baking pan and bake tor 1 hour at
250 degrees, stirring after every 15 minutes.
Kathy Ehlert

PUPPY CHOW
1. In a large t!_l_pperware bowl that has a lid mix together
12.3 ounce box of Kellogg's Crispix and 2 cups of unsalted
peanuts (Food Club or Planters sell them in jars).
2. In a microwave bowl or saucepan mix together 1 stick
of margarine, 1 (12 ounce) package chocolate chips and 1 cup
creamy peanut butter.
3. Heat the above mixture until all the chips are melted.
4. Pour the chocolate goo over the ingredients in the
bowl; mix carefully so the cereal doesn't break up too much;
coat all pieces.
5. Add 2 cups of powdered su~ar; place lid on bowl and
shake until all the pieces are white lmay need more sugar as
desired).
6. Place on cookie sheet and refrigerate for 1 hour to set
the chocolate goo.
7. After initial munching, pack the rest in a refrigerator
container and keep refrigerated so the powdered sugar won't
melt.
Pastor Swanson

TAFFY APPLES
1
1
1
4

c. sugar
c. brown sugar
tsp. salt
tbsp. light corn syrup

2L3 c. water
12 med. apples
2 c. shredded nuts or
coconut

Cook sugar, brown sugar, corn SYJ."Up water and salt
together. Stir until sugars are dissolved. Cook without stirring
to soft ball stage. Drop apples into syrup, roll in nuts or
coconut. Place on waxed paper to harden.
Mrs. E. Beager

Potpourri

14 7

CARAmELS
1 c. white sugar
1 c. brown sugar
1 can Eagle Brand
condensed milk

1 c. corn s:;v.rup
2 tsp. vanilla
1 c. nuts

Cook in heavy aluminum kettle until it makes a firm ball
in water. This should be firm not brittle. Add vanilla and nuts.
Pour in 8 inch pan and cut.
Sop>hie Frank

BUTTERSCOTCH CANDY
3/,4 c. brown sugar
1Z2 c. white sugar
3/4 c. white corn syrup
1 c. cold water

3 tsp. salt
6 tbsp. butter
1 tsp. lemon extract

Mix brown and white sugar, corn syrup and water in kettle. Cook until syrup forms a medium ball when dropped in
cold water, or to 245 degrees. Add butter and salt. Cook until
the syr-up again reaches 245 degrees.
Pour mto a well oiled pan. When cold enough to handle
roll up in a loaf. Remove to a well oiled table top and pull out
into strips finger size. Cut in pieces 1 inch long and wrap in
waxed paper.
Mrs. M. Jerde

TOFFEE CANDY
1lb. butter
Pinch of cinnamon
1/2 lb. almonds, chopped

2 c. sugar
1 tbsp. water
1/2 tsp. vanilla

Melt butter in top of double boiler stir. Add water, cinnamon and almonds. Stir constantly until mixture thickens and
falls away from pan.
Marie Holem

WALNUT TAFFY
2 lb. sugar
1 c. water
3/4 c. light corn syrup

1 c. chopped walnuts
A few drops vanilla

148 Peace Ev. Luth. Church 125th Ann. Cookbook

Mix sugar, water and corn syruP. in large saucepan. Cook
to 252 degrees. Add walnuts and vamlla. Pour on to cold oiled
platters and cool guickly. When cold enough to handle pull
until light and fluffy. Cut and wrap each piece in waxed paper.
MarieHolem

DIVINITY CANDY
2 1/2 c. sugar

1/,2 c. white corn syrup
1'/2 c. water
2 egg whites

Pinch of cream of tartar
1 c. chop~ nut meats
1 tsp. vanilla

Boil together sugar, corn syru2._ and water until it form~; a
soft ball when tried in cold water. Beat e_gg whites until stiff,
adding_cream of tartar to the egg whites before beating.
Pour 1/2 of the boiling_ mixture over the egg whites and
beat. Return the remaining half to the stove and boil until a
hard ball is formed. Pour slowly over first part, beating
vigorously. Just before pouring into a buttered pan, add nut
meats and vanilla.
Mrs. M. Jerde

CHOCOLATE FUDGE
1/,3 c. s~p
1'/2 c. milk or cream
2 c. sugar
Nuts

1 tsp. vanilla
Butter
2 sq. chocolate

Cook chocolate and milk until thick. Add sugar and
syrup. Stir until mixture boils. Cook to soft ball stage. Cool to
lukewarm before beating. Add butter and vanilla.
EdnaStoxen

ENGLISH TOFFEE
1 c. brown sugar
1 c. white sugar
1/2 c. corn syrup
1 c. cream

1/2 tsp. salt
2 tbsp. butter
1 tsJ!. vanilla
11j2 c. chopped nuts

Potpourri

149

Put the sugar t syrup, cream and salt into a saucepan and
stir the mixture untll 1t is all dissolved. Cook the candy until it
reaches the soft ball stage (238 degrees). Remove from the fire
and add the vanilla and nuts. Pour on a greased sheet and mark
into bars.
Mrs. M. Jerde

SUGAR SPICY CORN
3 gt. ~pped corn
1/,3 c. butter or margarine
1'/4 c. sugar

3/,4 tsp. cinnamon
1'/4 tsp. salt

Over low heat, mix sugar, butter and spices. Cook until
sugar is dissolved and butter is melted. Remove from heat.
Toss with corn. Bake at 300 degrees for 15 minutes. Store in
covered containers.
Arlene Techerl

ELEPHANT STEW
2 rabbits (optional)

1 elephant
Salt & pepper

1. Cut elephant into small bite-size pieces; this should
take about 2 months.
2. Add enough brown grayy to cover.
3. Cook over kerosene fire for about 4 weeks at 465
degrees.
4. This should serve about 3,432 people.
5. If more people are expected, two rabbits may be
added; however, do this only as necessary, because most people
do not like to find hare in their stew.
Peter Ihlen

PICKLED BEANS
1 can green beans, cut style

1 can yellow beans
1 can red kidney beans

Drain and put in bowl.

DRESSING:

150 Peace Ev. Luth. Church 125th Ann. Cookbook

1 onion, chopped fine
1 green pepper, chopped fine

1/2 c. chopped cele;ry
1 sm. jarfunento (gives
color

Mix together and put in bowl with beans.

SYRUP:
1 tbsp. salad oil
1 c. sugar
3/4 c~ & 2 tbsp. cider
vmegar

6 drops Tabasco sauce
Salt & pepper to taste

Heat to boiling, cool a little while and pour over bean
mixture. Chill overnight. This keeps a long time.
Myrt Schenning

PICCALilli
1 peck green tomatoes, washed and covered with 1 1/2
cups salt. Let stand overnight. Then wash out salt good and
chop fine (put through food chopper). Add:

2
2
2
6

c. chopped onion
c. chopped celery
c. cabbage
green or red peppers

2 c. sugar
2 qt. c1oer vinegar
2 tsp. each cinnamon &
cloves

Add more sugar to taste if necessary. Heat and can.
Clara Buck

SliCED P1CKLES
12 cucumbers, sliced with
peelings
6 sm. onions
1 c. sugar

1 pt. vinegar
1 tsp. celery seed
1 tsp. ginger
1/2 tsp. turmeric

Sprinkle cucumbers and onions with salt. Let stand 1
hour. Put all ingredients into kettle and let come to boil and
can.
Marie Holem

Potpourri

151

BREAD 'N BUTTER PICKLES
8 c. thinly sliced cucumbers
6lg. onions
2 lg. red peppers
8 tsp. salt

1 c. brown sugar
1 c. vinegar
1 tsp. celery seed
1/2 tsp. turmeric

Wash cucumbers and dry thoroughly. Peel onions and
slice cucumbers and onions thinly. Dice peppers. Sprinkle salt
over cucumbers, onions and peppers; let stand 3 hours. Rinse
off salt water and drain.
Place vegetable mixture in large kettle. Add brown sugar,
vinegar, celery seed and turmeric. Bring to a boil but do not
allow to boil. Stir frequently. Pack in liot jars and seal. This
makes 3 pints of pickles.
Nelva Van 8lochteren

SWEET PICKLES
Wash cucumbers and pour boilin_g water over them. Let
stand a few minutes. Drain and let cool. Pack in cans. Prepare
juice as follows:

1 gal. vinegar, clear
1leveltbsp.saccharin
1/2 c. dry mustard

1 c. salt
2 c. brown sugar

Pour over cucumbers cold and seal.
Mrs. Pape

12 DAY CHUNK PICKLES
Select medium sized cucumbers and allow to stand for 3
days in brine (1 cup salt to 1 _gallon water). Then drain and let
stand 3 days in cold water. On the seventh day cut in chunks.
Cook in weak vinegar until tender. Let stand 3 days and then
drain.

SYRUP:
3lb. syrup
1 stick cinnamon
1 pt. vinegar
1 tbsp. mustard seed

1/,2 tsp. whole cloves
1/.2 tsp. whole allspice
1/2 tsp. celery seed

Pour hot syrup over pickles for 3 mornings (seal).
Clara Buck
152 Peace Ev. Luth. Church 125th Ann. Cookbook

ICICLE PICKLES
1 gal. cucumbers (dill size,
cut in quarters, remove
seeds)

1 c. salt
1 gal. boiling water

Put in crock. Pour boiling water over them, let stand 1
week. Stir every dayt at end of week; drain. Cover with boiling
water. Put in alum s1ze of walnut. Let stand 1 day, then drain.
Boil and pour over while hot:

3 tbsp. mixed spices

3 c. vinegar
3 c. sugar

Drain each day and reheat. Pour back for 4 days. May be
kept in crocks or sealed in jars.
Minnie Lttbkeman

FAVORITE CHUNK PICKLES
Select 50 medium-sized cucumbers and cover with brine
made in proportion of 2 cups salt to 4 1/2 quarts water. Allow
cucumber to stand in brine 3 days. Drain and let stand in clear
water 3 da.ys, changing water each day.
Cut cucumbers into 1 inch chunks. To 7 pounds of
chunks add 3 pints equal parts of vinegar and water or enough
to cover thoroughly. Add 1 tablespoon powdered alum and
simmer 2 hours. Do not boil. Drain cucumbers thoroughly.
To vinegar add 7 cups sugar, 2 tablespoons m1xed pickling spices, 2 tables~oons broken stick cinnamon and 2 tablespoons celer_y seed. Boil syrup 5 minutes. Pour over cucumbers. Pack in hot sterilized jars.
Emily Mecklenburg

BEET REUSH
2 c. raw ~chopped cabbage
2 c. boilE~d beets, chopped
1 c. sugar

1/,2
1'/.2
3'/.4
1'/2

tbsp. salt
tsp. pepper
tsp. red pepper
c. grated horseradish

Cover with cold vinegar.
Mrs. Herman Hasselman

Potpourri

153

PICKLE RELISH
25 cucumbers
3 onions
2 red sweet peppers
2 green sweet peppers
knife.
stand
drain.
hour.

2 c. sugar
2 c. vinegar
1/3 c. m1xed spices

Grind cucumbers through food chopper using coarse
Grind onions and peppers. Sprinkle with salt and let
overnight. Drain in morning. Wash with water and
Add vmegar) sugar and spices tied in a bag. Cook 1/2
Seal. Good sized cucumbers may be used.
Elsie Elverman

CABBAGE RELISH
2 lg. cabbage
3 red peppers, sweet
3 green peppers, sweet

4 lg. carrots
8 med. onions

Grind and let stand 3 ours in 1/2 cup salt.
Squeeze out brine and add:

3 P-t. vinegar
lf2 tbsp. red pepper

6 c. sugar
3 tbsp. mustard seed

Be sure sugar is dissolved in vinegar.
Frieda H oltdorf

CORN RELISH
24 ears corn
4 onions
1 lg. cabbage
3 green peppers
2 c. sugar

1/.2 c. salt
1'/2 c. flour
2 oz. ground mustard
1/2 tsp. turmeric
2 qt. cider vinegar
2 tbsp. celery seed

Pour 1 quart vinegar over corn, onions, cabbage and _Reppers after they have been chopped fine. Boil until tender. Mix
flour, salt, mustard, celery seeds and sugar into the other quart
of vinegar. Pour over rest. Let boil a few minutes. Bottle and
seal.
Bertha VanAlstine

154 Peace Ev. Luth. Church 125th Ann. Cookbook

CORN RELISH
3 green peppers
2 red peppers
4 tsp. salt
1 tsp. celery salt
1 tbsp. dry mustard
2 tbsp. turmeric

12 ears corn
12 cucumbers
1 qt. ripe tomatoes
1 qt. onions
1 qt. vinegar
4 c. sugar
1/2 qt. water

Boil above ingredients together for 30 minutes. Add 1/2
cup flour slowly, boil 5 minutes. Seal hot.
Mrs. Roy Drager

BARBECUES
3 tbsp. shortening
1 med. onion, chopped
11/2lb. ground chuck
1/2 lb. ground pork
1 sm. green pepper, chopped
2 tsp. salt
1/2 tsp. black pepper

1 (11 oz.) bottle chili sauce
1 chili sauce bottle of
water
1/,4 tsp. Tabasco sauce
1'/,4 tsp. paJ?rika
1'/2 tsp. chili powder
2 tbsp. Worcestershire
sauce

Brown onion in shortening and remove from pan. Brown
meat and add onion and remaining ingredients. Cover pan
tightly and simmer 30 minutes. Serve in split toasted buns.
Elsie Elverman

BARBECUE
1 lg .. onion, finely minced
2 tbsp. drippings
11/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 c. catsup
1 tbsp. prepared mustard

3 tbsp. vinegar
4 tbsp. sugar
1/,4 c. water
1/,2 tsp. salt
1'/,4 tsp. pep~r
1'/8 tsp. paprika

Brown onion in drippings. Add beef and seasonings and
cook through. Combine remaining ingredients and s1mmer
over low heat for 5 minutes or until heated through. Pour over
fried meat and serve hot on warmed buns.
Mrs. James Schneider

Potpourri

155

CATSUP
1/2 bushel tomatoes
Wash and cut up and boil soft in 1 pint of water with 1
dozen finely cut onions. When done, put through sieve. Put
juice in kettle and add:

1 gt. cider vinegar
1lb. sugar
1/2 pt. salt, scant
1 grated nutmeg

1 tsp. mustard
1/2 tsp. red :Qepper
1 oz. whole cloves & 1 oz.
whole allspice tied in a
cloth

Boil all together. Stir all the time. When of desired
thickness, let get cold bottle and seal.
Dorothy Jahns

CHill SAUCE
3 1/2 qt. chopped peeled
tomatoes
3 onions
1 clove garlic
4 sweet red peppers
2 c. white vinegar
1/2 c. sugar
2 tbsp. salt

1/,4 tsp. allspice
1'/4 tsp. cloves
2 tsp. paprika
1 tsp. red pepper
1 tsP-. nutmeg
11f2 tsp. cinnamon
1 tsp. ginger

Boil tomatoes rapidly in large kettle for 1/2 hour. Add
ground onions, garlic and red peppers. Boil rapidly for 1/2
hour until 1{2 the amount. Add remaining ingredients and boil
rapidly unti thickened, about 20 minutes. Stirring often. Fill
sterilized jars and seal.
Doris Richter

GRAPE JAm
4 c. grapes

3 c. sugar

Boil together for 20 minutes and run through colander.
Pour into stenle glasses or jars. Do not double recipe. Makes 1
1/4 pints.
Mrs. Otto; Mrs. Pape
Gustie Rosch; Doris Richter

156 Peace Ev. Luth. Church 125th Ann. Cookbook

APRICOT- PINEAPPLE mARmALADE
1 lb. dried apricots
1 can grated pineapple

Sugar
Nuts, if desired

Soak apricots in water overnight. Grind through a food
grinder and add 1 can pineapple. Include water apricots were
soaked in.. Measure frmt mixture and add cup for cup fruit with
sugar. Cook slowly until thick. Nuts may be added if desired.
Pour into jars and seal at once.
Mrs. Bert Schenning

ZUCCHINI JELLY
6 c. grated zucchini
6 c. sugar
1 lg. can unsweetened
crushed pineapple (with
juice)

1/.4 c. lemon juice

1 box Sure .Tel

llg. pkg. lemon .Tello

Cook 6 cups grated zucchini for 5 minutes on medium
heat. Add 6 cups sugar and pineapple with juice. Cook another
5 minutes. Add 1/4 cup lemon ju1ce and box of Sure Jel. Cook
until thick. Add package of lemon Jello. Take off heat and put
in jars. Can use apricot or orange Jello.
Zian Swanson

Potpourri

157

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PANTRY PLEASERS
EQUIPMENT FOR JELLY MAKING: You wi need a large kettle with a
broad, flat bottom. This will allow the
rand
mixture to mix
q
and evenly. You wi also
ndled spoon for
ski rn
the
,a
of
for
from the hot
water a
a
pan for
the
Before Stori
Let
lied fruit
stand at least 8 hours to
avoid breaking
Cover with metal or paper lids. Store i1n a cool,
The shorter the storage time, the better the
a thin
of melted
Preventing skin on sauces and
butter or cream over
and other sauces ri1:zht after
cooking. Stir and a
foam wi I disappear.
or staleness
Hollow pickles are
of cucumbers.
brine or vinegar which is too weak,
uid not
scum removed
to
of
lage,
or not sea
hot.
Shriveled
too much salt, sugar or
vinegar at one time.
r is not necessary for
home canners
to use
is to use a
If neither fresh nor dried di I is ava lable, di seed may be used in
making
2 or 3
dill seed are needed for each quart
of pickles.
Pickles are likely to spoil unless heated until almost boil
hot at the
center, packed into
covered with boiling hot liquid a
sealed at
once or packed
, covered wiu·l boiling liquid and processed 15
minutes in a boiling-water bath. The processing time is for pints and
quarts. Half gallons require 25 m nutes. The short cooking will not
soften

GRANDmA'S RICH SUGAR COOKIES
1 c. butter
1 c. sugar
1 tbsp.
1 egg
1 tsp. vanilla

+

1/,2 tsp. baking soda
1/2 tsp. salt
2 c. flour

Cream butter and sugar. Add~gg and vanilla. Beat well.
Add sifted ingredients; mix well. Wra±> dough in wax paper.
Chill several hours or overnight. Roll very thin (1/16 mch
thick) on floured board. Cut into sh<!J>es. Place on greased
cookie sheets and sprinkle with sugar. Bake at 425 degrees for
5-7 minutes. If frosting, don't sprmkle with sugar.

ICING:
1 c. confectioners' sugar
1 tbsp. water

Dash vanilla
Food coloring

Mix ingredients together welL Add water to achieve
desired consistency. The thinner the consistency the sooner the
icing will dry.
Pastor Swanson

PASTOR'S PEANUT BUTTER AND JELLY
SANDWICH
2 slices bread
Peanut butter

Jelly

Take 2 slices of bread, spread peanut butter on 1 slice
and jelly on the other. Put together and munch.
Pastor Swanson

SUNDAY NIGHT AT THE mOVIES
4 tbsp. Wesson vegetable oil

2/3 c. yellow popcorn

kernels
1.
2.
3.
4.

3 tbsp. butter
Salt
Popcorn salt

Heat oil in skillet with 6/7 kernels.
When kernels pop ... add the rest.
Stir to oil up every kernel.
Melt butter.
Pastor's Specials

159

5. Pour popped popcorn in large bowl ... mix in butter .
. . salt to taste.
6. Reach into the refrig_e}"ator for an ice cold Coke ...
pop "Field of Dreams" into the VCR ... sit back and enjoy.
7. Give all unpopped kernels to Zian.
Pastor Swanson

1 60 Peace Ev. Luth. Church 125th Ann. Cookbook

INDEX
21

KUCHEN DOUGH

Appetizers

LUNCHEON ROLLS
MICROWAVE PUMPKIN COFFEE CAKE

4
5

BEAN DIP
NACHOS DIP
RUEBEN SPREAD

1
1

MONKEY BREAD
NEVER FAIL DANISH KRINGLE

SPINACH BALLS

2
1

NEVER FAIL KRINGLE

20
20

NUT BREAD

12

TACO DIP

1

Breads and Rolls
APPLE CAKE
APPLE FRITTEf~S
APRICOT BREJID

22
24
10

BANANA BREAD

8

BANANA BREAD
BANANA NUT BREAD
BEST BANANA NUT BREAD

9
10

DATE NUT BREAD

12
10
11

GRAHAM CRACKER NUT BREAD
ICE BOX BISCUITS

15
13

PARKER HOUSE ROLLS
PARKER HOUSE ROLLS

9
14
15

7
13
17

POTATO PANCAKES
POTATO PANCAKES
PUMPKIN RIBBON BREAD
QUICK CARAWAY BUTIERHORNS

17

3
14

RAISED DOUGHNUTS

18

RAISED DOUGHNUTS

18

22
24

RYE BREAD

13

RYE BREAD
SCOTCH BISCUITS

23

5

17
6
16

7

19

SIXTY MINUTE ROLLS

20

SOUR MILK DOUGHNUTS

16
18

8
9
12

TEA DOUGHNUTS

19

YEAST NUT BREAD

11

EVERYMAN'S FAVORITE COFFEE CAKE 21
FRIED CAKES
19
FRUIT BREAD
8
FRUIT COFFEE CAKES
GRAHAM BREAD

NUT HORNS
OLD FASHIONED FRENCH BREAD
ORANGE BREAD

POTATO PANCAKES

CORN BOY COFFEE CAKE

DATE BREAD

23

6

CARAMEL ROLLS
COFFEE CAKE

DATE BREAD

13

NUT BREAD

3

22

CORN FRITIEf~S
CRANBERRY LOAF
DANISH KRINGLE
DANISH KUCHEN DOUGH

NUT BREAD

PECAN ROLLS
PLAIN NUT BREAD

BLUEBERRY MUFFINS
BOSTON BROWN BREAD
BROWN BREAD
BROWN BREAD
BUTTERMILK r\UCHEN

3

4
11
23

15

Cakes and Cookies
$100 CAKE

58

ALMOND BARK COOKIES

28
ANGEL FOOD CAKE SURPRISE FILLING 68
APPLESAUCE CAKE
55
APPLESAUCE NUT COOKIES
32
BANANA CAKE
53

Index

161

BEST POUND CAKE
BIBLE CAKE
BISHOPS CAKE

47
48
49

BLACK WALNUT REFRIGERATOR COOKIES

EASY MIX COOKIES
EVER SO EASY FRUITCAKE
FARM COOKIES
FAVORITE CAKE

30
46
26
64

FILLING OR FROSTING FOR ANGEL FOOD

BOILED RAISIN CAKE

33
57

CAKE

71

BROWN SUGAR CRUMB CAKE

50

FLUFFY SPONGE CAKE

56

BUTIER SPONGE CAKE

54
72
40
44
40
41
63
53
32
47
28
65
57
41
58
35
47
35
68
31
70
69
42
42
39
61
62
66
66
68
58
32
45
51

FOREVER FRESH COOKIES

27
57
69
72
48
71
51

BUTIERMILK GLAZED CARROT CAKE
BUTIERSCOTCH BROWNIES
CHOCOLATE BOTIOM CUPCAKES
CHOCOLATE BROWNIES
CHOCOLATE BROWNIES
CHOCOLATE CAKE
CHOCOLATE CUSTARD DEVILS FOOD
CHOCOLATE DROP COOKIES
CHOCOLATE ECLAIR CAKE
CHOCOLATE NUT WAFERS
CHOCOLATE ROLL
CHOCOLATE SOUR CREAM CAKE
CHOCOLATE TAFFY BARS
CHOCOLATE WALNUT CHERRY CAKE
CHRISTMAS OR FROZEN COOKIES
COCONUT CAKE
COCONUT OATMEAL COOKIES
COOKIE CAKE
CORNFLAKE KISSES
CREAM CHEESE FROSTING
CREOLE FROSTING
CRUMB CAKE
CRY BABY COOKIES
DATE BARS
DATE CAKE
DATE CAKE
DATE NUT CRUMB ROLL
DATE TORTE
DATE TORTE
DATE WALNUT CAKE
DROP COOKIES
DRUMSTICK CAKE
DUTCHESS SPICE CAKE

FORM CAKE
FRENCH CREAM FROSTING
FRENCH CREAM FROSTING
FRESH APPLE CAKE
FROSTING
FRUIT CAKE
FUDGE BAR CAKE

50

FUDGE NUT CAKE
FUNNEL CAKES

64
25

GINGER CAKE

56

GLOSSY CHOCOLATE FROSTING
GRAHAM CRACKER CAKE

69
60
62

GREAT FUDGY BARS

38

GUM DROP COOKIES

36
43
44
57
67
31
56
26
25
27
46
67
67
53
44
63
62
60
38

GOLDEN GLOW CAKE

HEATH BAR CAKE
HEIDI'S PINEAPPLE CAKE
HOT MILK SPONGE CAKE
ICE BOX CAKE
ICE BOX COOKIES
JELLY ROLL
JIFFY CUT - OUT COOKIES
KRISPIE CRIDERS
KRISPIES
LAZY DAISY CAKE
LEMON BLITZ TORTE
LEMON FILLING
LUXOR LOAF - SPONGE CAKE
MANDARIN ORANGE CAKE
MAYONNAISE CAKE
MIRACLE WHIP CAKE
MOCK CHEESE CAKE
MUD BARS

162 Peace Ev. Luth. Church 125th Ann. Cookbook

NAMELESS CAKE
OATMEAL COOKIES

55

SPICE CAKE

30

STUFFED ANGEL FOOD CAKE

OATMEAL MACAROONS

29
33
25
40

SUNSHINE ANGEL CAKE

OLD- FASHIONED BROWNIES

38

WHEATIE COOKIES

ORANGE RAISIN CAKE

54
52

WHIPPED CHOCOLATE FROSTING

OVERNIGHT COOKIES

36

WONDER COCONUT COOKIES

PEANUT BUTTER COOKIES

34
31
36
65
66
61
45
49
59
52
69
49
51
70
29
63
37
43
65
29
37
25

WONDER WESSON BROWNIES

OATMEAL ROCKS
OATMEAL- PEANUT BUTIER BALLS
OLD FASHIONED BROWNIES

OVEN ICED CUPCAKES

PECAN ROLLS
PINEAPPLE DROP COOKIES
PINEAPPLE ICEBOX CAKE
PINEAPPLE NABISCO TORTE
POPPY SEED CAKE
POPPY SEED TORTE
POPPYSEED CAKE
PORK FRUIT CAKE
PRUNE CAKE
PUDDING FROSTING
PUMPKIN CAKE
PUMPKIN CAKE
QUICK BUTTERSCOTCH FROSTING
RANGER MACAROONS
RED DEVILS FOOD CAKE
REFRIGERATOR COOKIES
RHUBARB PUDDING CAKE
RIBBON ICE BOX CAKE
ROCK COOKIES
ROLLED GINGER COOKIES
SAND COOKIES
SAUCEPAN BROWNIES

41

SCOTCH TAFFE COOKIE

SOUR CREAM COOKIES

35
50
27
70
71
71
37

SOUR MILK: S0 1CE CAKE

60

SEA FOAM FUDGE CAKE
SNOW BALLS
SOFT CHOCOLATE FROSTING
SOFT CHOCOLATE FROSTING
SOFT CHOCOLATE FROSTING

TOLL HOUSE CHOCOLATE COOKIES
TOMATO SOUP CAKE
TRILBYS

WHITE LOAF CAKE

YULETIDE KISSES

54
42
59
28
64
30
34
70
59
34
39
31

Desserts
84
87

ANGEL FOOD DESSERT
ANGEL FOOD PIE

77
77

APPLE COBBLER
APPLE CRISP

76
75
BLUEBERRY COBBLER
73
BRIDE'S PIE CRUST
88
BROWNIE PUDDING
98
CAKE TOP LEMON PIE
87
CALLIE'S PECAN PIE
91
CARROT PUDDING
98
CHEESECAKE BARS
81
CHERRY CHEESE BROWNIE SQUARES 78
CHERRY CREAM PIE
94
CHERRY PUDDING
96
CHOCOLATE PEANUT SQUARES
80
CHOCOLATE PECAN PIE
86
CONFECTION SQUARES
82
CREAM PIE
93
CUSTARD PIE
93
DATE PUDDING
97
DELICIOUS CREAM DESSERT
84
DIRT
82
DOUBLE CHOCOLATE CRUMBLE BARS 79
DUTCH APPLE DESSERT
73
FRENCH FRUIT TARTS
78

APPLE DELIGHT
APPLE SLICES

Index

163

FRESH FRUIT PIE
FRESH PEACH CRISP
FROZEN RASPBERRY YOGURT PIE
FUDGE CHEESECAKE BARS
FUDGE NUT BARS
GRANNY'S ONE CRUST APPLE PIE
HAWAIIAN APPLE PIE
HEAVENLY PIE
INEXPENSIVE PLUM PUDDING
JEWELS UNDER CAKE DESSERT
KOLACHKEES
LEMON CREAM PIE
LEMON SPONGE PIE
MILLION DOLLAR PIE
MOM'S OPEN FACE APPLE PIE
OLD FASHIONED VANILLA SAUCE
ORANGE CUSTARD PIE
PEACH OATMEAL BARS
PEANUT BUDER CRUMBLE BARS
PECAN MAPLE SYRUP PIE
PINEAPPLE CAKE PIE
PINEAPPLE CHEESE ICE BOX PIE
PINEAPPLE CHEESECAKE SQUARES
PINEAPPLE SPONGE
PLUM DUFF
PUMPKIN CHEESECAKES
PUMPKIN CHIFFON PIE
PUMPKIN CHIFFON PIE
PUMPKIN ICE CREAM SQUARES
PUMPKIN PIE
PUMPKIN PIE
QUEEN PUDDING
QUICK 'N EASY PUMPKIN SLICES
RAISIN PIE
RAISIN PIE
RHUBARB CRISP
RHUBARB CRUST PIE
RHUBARB CUSTARD PIE
RHUBARB CUSTARD PIE
RICE PUDDING
STIR - N - ROLL PASTRY

93
74
85
78
80
92
94
93
97
74
82
90
95
85
85
97
89
81
81
92
87
86
83
97
84
83
90
92
76
90
95
96
75
88
89
73
90
88
91
96
89

STRAWBERRY GLAZED PIE
STRAWBERRY PRETZEL DESSERT
SUET PUDDING

91
82
95

THE OLD RELIABLE

77

UPSIDE DOWN RHUBARB

75
79

WAVERLY CRACKER BARS

Main Dishes
B-Q SQUARE RIBS
BARBEQUED SPARERIBS
BEEF LOAF
BEEF MOZZARELLA ROLL
BEEF STEW CASSEROLE
BONNYMILL BAKED EGGS
BOSTON STEW
BUSY DAY CASSEROLE
CALL IT WHAT YOU LIKE
CHICKEN BARBECUE
CHICKEN LUAU
CHILl
CHOP SUEY
CHOP SUEY
CHOPSTICK CHICKEN
CORN MEAL SOUFFLE
CREAMY BROCCOLI LASAGNA
CRUNCHY CHEESERONI
EASY BAKE SPAGHETII
EASY BREAKFAST
FARMERS OMELET
FIESTA CHICKEN
FRIED RICE
HAM AND CHEESE CASSEROLE
HAM CHOWDER
HAM LOAF
HAMBURGER CASSEROLE
HAMBURGER CASSEROLE DISH
HOME STYLE STEAK
HOT CHICKEN SALAD
HOT DISH WITH RICE
HOT DOG DAINTIES
ITALIAN SPAGHETII

164 Peace Ev. Luth. Church 125th Ann. Cookbook

109
115
116

105
107
99
104
114
113
103
109
108
115
117
109
111
100
104
101
99
100
103
108
11 4
118
118
102
111
103
119
11 4
106
11 7

JOHN BEN GETIY

111

BEET RELISH

153

JOHNNY MARSETII

112

BREAD 'N BUTTER PICKLES

152

LEFTOVER HAM DISH

112

BUTIERSCOTCH CANOY

148

LUNCHEON CASSEROLE

113

CABBAGE RELISH

154

LUNCHEON DISH

110

CARAMEL CORN PUFFS

146

MEAT LOAF

116

CARAMEL SNAPPERS

144

MEXICAN LASAGNA

100

CARAMELS

148

MEXICAN PIZZJl.

106

CATSUP

156

NOODLES AND TUNA

113

CHEESE ROLL

143

PIZZA BURGERS

108

CHILl SAUCE

156

PIZZA HOT DISH

107

CHOCOLATE FUDGE

149

PIZZA HOT DISH

107

CHOW MEIN CANDY

145

PORK AND RICE PATIIES

115

CORN RELISH

154

PORK CHOP CASSEROLE

11 7

CORN RELISH

155

PORK CHOP SUPREME

117

DIVINITY CANDY

149

SAUSAGE CASSEROLE

110

ELEPHANT STEW

150

SEVEN LAYER CASSEROLE

102

ENGLISH TOFFEE

149

SIX IN ONE CASSEROLE

114

FAVORITE CHUNK PICKLES

153

SPAGHETII DELUXE

110

GRAPE JAM

156

SPICED SHRIMP

119

HOMEMADE PRETZELS

144

STIR -FRIED BliOCCOLI

101

ICICLE PICKLES

153

SUPPER DISH

112

PEANUT BUTIER FUDGE

145

SWEDISH MEATBALLS

116

PEANUT BUTIER LOGS

145

TOMATO TOAST

118

PICCALILLI

151

TUNA FISH AND NOODLE CASSEROLE 119

PICKLE RELISH

154

TUNA- PEA CJ.lSSEROLE

102

PICKLED BEANS

150

VEGETARIAN TORTILLA PIZZA

104

PUPPY CHOW

147

WAIKIKI MEATBALLS

105

ROSY APPLE SIPPER

143

99

SANDWICH SPREAD

143

SHAKE & BAKE MIX

143

SLICED PICKLES

151

SODA CRACKER TOFFEE

146

SOUTHERN PRALINES

146

WILD RICE TUFlKEY CASSEROLE

Pastor's Specials
GRANDMA'S RICH SUGAR COOKIES

159

PASTOR'S PEANUT BUTIER AND JELLY
SANDWICH

159

SUGAR SPICY CORN

150

SUNDAY NIGHT AT THE MOVIES

159

SWEET CHEX PARTY MIX

144

SWEET PICKLES

152

TAFFY APPLES

147

Potpourri
12 DAY CHUNK PICKLES

152

TOFFEE CANOY

148

APRICOT- PII\IEAPPLE MARMALADE

157

WALNUT TAFFY

148

BARBECUE

155

ZUCCHINI JELLY

157

BARBECUES

155

Index

165

Soups and Salads

TROPICAL CHICKEN SALAD

134

TUNA FISH SALAD
VEGETABLE SOUP

139

BEST EVER CHICKEN SALAD
BRIDE'S SALAD

131
133

BROCCOLI SALAD
CABBAGE SALAD

130
132

CHEESE SOUP

139

BAKED BEANS

124

CHICKEN MACARONI SALAD

136

BAKED CORN

124

CHILLED SCANDINAVIAN FRUIT SOUP 140

BAKED CORN AND TOMATOES

123

COLD SPAGHETTI SALAD

129

BOSTON BAKED BEANS

125

CRANBERRY SALAD

128

CRANBERRY SALAD

128

CANNED STRING BEANS
CARROT POTATO BAKE

CRANBERRY SALAD
DRESSING FOR FRUIT SALAD

136
138

FLUFFY FRUIT SALAD

134

FRENCH DRESSING
FRESH TOMATO SALAD

138
130

FROZEN FRUIT SALAD

133

FROZEN FRUIT SALAD
FROZEN FRUIT SALAD

135

FRUIT SALAD

136
128

LIME JELLO SALAD

127

LIME JELLO SALAD
LIME JELLO SALAD
LIME PEAR DELIGHT

135
135

ORIENTAL CHICKEN SALAD
OVERNIGHT SALAD
OVERNIGHT SALAD
PEA SOUP WITH DUMPLINGS
RIBBON SALAD
ROTKOHL
SALAD DRESSING
SALAD DRESSING
SALAD SPAGHETII
SALAD WITH LEMON DRESSING
SURPRISE SALAD

Vegetables

COL CANNON

125
123
121

GERMAN GREEN BEANS
HOLIDAY YAM BAKE

122
121

OVEN FRIED POTATOES

122

SCALLOPED CABBAGE
SCALLOPED SWEET POTATOES
SOUR CREAM POTATOES
STUFFED GREEN PEPPERS

123
124
121
125

SWEET POTATO CASSEROLE WITH
PRALINE TOPPING

122

SWEET - SOUR GREEN BEANS

125

137
131
130
132
140
127
132
138
138
129
137
134

SWEET SALAD DRESSING FOR FRUIT
SALAD
TAFFY APPLE SALAD
TOMATO SOUP
TOMATO SOUP
TOMATO SOUP SALAD

131

137
127
139
140
133

166 Peace Ev. Luth. Church 125th Ann. Cookbook

\
\\

'\

CALORIE COUNTER
For this

CALORIES

Substitute this

CALORIES
CALORIES SAVED

MEATS
Loin Roast, 3'h oz.

340

Pot Roast (Round), 3'h oz.

200

Rump Roast, 3V, oz.

340

Rib Roast, 3'h oz.

260

80

Swiss Steak, 3V' oz.

300

Liver (fried), 3V, oz.

210

90

Hamburger (av. fat, broiled), 3 oz.

245

Hamburger (lean, broiled), 3 oz.

185

60

Porterhouse Steak, 3% oz.

290

Club Steak, 3% oz.

190

100

Rib Lamb Chop (medium), 3 oz.

300

Lamb Leg Roast, 3 oz.

235

65

Pork Chop (medium), 3 oz.

340

Veal Chop (medium), 3 oz.

185

155

Pork Roast, 3 oz.

310

Veal Roast, 3 oz.

230

80

Pork Sausage, 3 oz.

140

405

Ham (boiled, lean), 3 oz.

200

205

480

Potato (baked), 2V2' diameter

100

380

240

Potato (boiled), 2%'' diameter

100

140

160

Chef Salad with: Dietetic Dressing, 1 tbl.

40

120
85

POTATOES
Potatoes (fried), 1 cup
Potatoes (mashed), 1 cup

SALADS
Chef Salad with: Regular oil, 1 tbl.
Chef Salad with: Mayonnaise, 1 tbl.

125

Chef Salad with: Dietetic Dressing, 1 tbl.

40

Chef Salad with: Roquefort, Russian,
French, 1 tbl.

105

Chef Salad with: Dietetic Dressing, 1 tbl.

40

65
175

SANDWICHES
375

Open Bacon & Tomato Sandwich

200

275

Open Egg Salad

165

110

300

Open Hamburger (lean) 2 oz.

200

100

Fudge, 1 oz.

115

Vanilla Wafers, (dietetic), 2

50

65

Peanuts (salted), 1 oz.

190

Apple, 1

70

120

Peanuts (roasted), 1 cup

800

Grapes, 1 cup

65

735

Potato Chips, 10 medium chips

115

Pretzels, 10 small sticks

35

80

Chocolate, 1 oz. bar

145

Marshmallows, 3

60

85

Club Sandwich
Peanut Butter and Jelly

-

Turkey with Gravy

SNACKS
-

SOUPS
Creamed soup, 1 cup

135

Chicken Noodle soup, 1 cup

65

70

Bean soup, 1 cup

170

Beet Noodle soup, 1 cup

70

100

Minestrone soup, 1 cup

105

Beet Boullion, 1 cup

30

75

Baked Beans, 1 cup

320

Green Beans, 1 cup

30

290

Lima Beans, 1 cup

180

Asparagus, 1 cup

35

145

Corn (canned), 1 cup

170

Cauliflower, 1 cup

25

145

Peas (canned), 1 cup

165

Peas (fresh), 1 cup

115

50

Winter Squash, 1 cup

130

Summer Squash, 1 cup

30

100

Succotash, 1 cup

260

Spinach, 1 cup

40

220

VEGETABLES

TABLE OF SUBSTITUTIONS
INGREDIENT

QUANTITY

SUBSTITUTE

1 teaspoon double-acting

1v, teaspoons phosphate or tartrate or
V.. teaspoon baking soda plus
v, cup buttermilk or sour milk

1 cup

1 cup margarine
'Is to 1 cup hydrogenated fat plus %
teaspoon salt
7/a cup lard plus v, teaspoon salt

1 square unsweetened

3 tablespoons cocoa plus
1 tablespoon shortening

1 cup coffee cream

3 tablespoons butter plus
%cup milk

1 cup heavy cream

1/3 cup butter pi us
%cup milk

1 whole egg

2 egg yolks

1 tablespoon

v, tablespoon cornstarch or
2 teaspoons quick-cooking tapioca

1 cup all purpose
1 cup cake flour
1 cup self-rising

1 cup plus 2 tablespoons cake flour
% cup all purpose flour
1 cup flour, omit baking powder & salt

herbs

1 tablespoon fresh

1 teaspoon dried

honey

1 cup

1 to 1% cups sugar plus
%cup liquid

1 cup fresh whole

1 cup reconstituted nonfat dry milk plus
2 teaspoons butter

1 cup whole milk

v, cup evaporated milk plus
Y, cup water

1 cup sour milk

1 tablespoon lemon juice or vinegar
plus sweet milk to make one cup

1 cake compressed

1 package or
2 teaspoons active dry yeast

baking powder

butter

chocolate

cream

egg
flour
(for thickening)
flour

milk

yeast

TABLE OF EQUIVALENTS
FOOD

QUANTITY

apples

1 medium

1 cup sliced

3 to 4 slices bread
1 slice bread

% cup soft crumbs

cabbage

1 pound

4 cups shredded

cheese

%pound

1 cup shredded

1 quart

2 cups pitted

crackers, graham

15

1 cup fine crumbs

crackers, soda

16
22

1 cup coarse crumbs
1 cup fine crumbs

1 pound

3 to 3% cups sauce

1 cup

2 cups whipped

dried raisins, currants

1 pound

3 cups, seedless
2'1' cups, seeded

dates

1 pound

2% cups, chopped

1 cup

2% cups cooked

bread crumbs

cherries

cranberries
cream, whipping

dry beans

YIELD

1 cup dry crumbs

eggs

5 medium
1 cup
8 medium egg whites
1 cup
12 to 14 medium egg yolks 1 cup

flour

1 pound sifted

4 cups

1

2 to 3 tablespoons juice

%pound

4 cups cooked

5 ounces
4% ounces
3% ounces
4'12 ounces
3'12 ounces

1 cup
1 cup
1 cup
1 cup
1 cup

1 medium

% cup chopped

1

1/3 to 1/2 cup juice

1 cup
1 cup

3V, cups cooked
2 cups cooked

1 pound
1 pound
1 pound

2v, cups firmly packed
3% cups sifted
2% cups

lemon
macaroni, spaghetti
noodles
nuts, peanuts
pecans, chopped
halves
walnuts, chopped
halves
onion
orange
rice
rice, precooked
sugar, brown
confectioners'
granulated

THE MOST USUAL
WEIGHTS AND MEASURES

A pinch

=

Vs teaspoon or less

1 tablespoon

=

3 teaspoons

4 tablespoons

=

%cup

8 tablespoons

=

%cup

12 tablespoons

=

%cup

1 cup of liquid

=

%pint

2 cups of liquid

=

1 pint

4 cups of liquid

=

1 quart

2 pints of liquid

= 1 quart

4 quarts

=

1 gallon

8 quarts

=

1 peck, such as apples,
pears, etc.

16 ounces

=

1 pound

SUGGESTIONS FOR MEAT COOKERY
I. Steaks, Chops, Cutlets (taken from refrigerator just before cooking)

I

Appropriate Vegetables
Cuts to Buy

Kind of Meat

How to Cook

A

Beefsteak

'

B.

c.

Hamburger
steak and
Meatballs

Lamb chops
and steak

Sirloin
Porterhouse
Club
Tenderloin
Rib

Bottom round

Rib chops
Loin chops
Shoulder chops
Steak (top of
leg)

Broil
Pan-broil

Pan-broil
Broil

Broil
Pan-broil

Potatoes or
Equivalent

Other Vegetables

Sauce or Relish

Belgian baked
potatoes
Baked stuffed
potatoes

String beans
Creamed onions
Cauliflower au
gratin
Buttered
parsnips

Mushroom
sauce
Pan-fried
mushrooms
Maitre d'hotel
butter

(1) Steak 1 inch
thick:
4-5 minutes
(2) meat balls
5-10 minutes

Macaroni
Noodles

Broiled tomato
Curried cauliflower
Pan-fried onions

Wilted
cucumbers
Dressed
lettuce

(1) 1 inch thick:
6-7 min.
(2) 1'/, inches thick:
9-12 min.

Creamed
potatoes
Baked potatoes

Diced carrots
Buttered peas

Currant jelly
Mint jelly

How Long to Cook
(minutes per side)

I

(1) 1 inch thick:
rare- 5 min.
medium - 6 min
well done- 7-8
min.
(2) HI inches thick:
rare- 7-9 min.
medium- 10 min.
well done- 12
min.
(3) 2 inches thick·
rare- 16 min.
medium -18 min.
well done- 20
min.

I

Boiled sweet
potatoes

SUGGESTIONS FOR MEAT COOKERY
I. Steaks, Chops, Cutlets (taken from refrigerator just before cooking)
Appropriate Vegetables
Kind of Meat

D.

Cuts to Buy

How to Cook

Other Vegetables

Sauce or Relish

(minutes per side)

Potatoes or
Equivalent

Boiled onions
Glazed carrots
Harvard beets
Dandelion
greens
Baked tomatoes
Asparagus

Tomato sauce
Brown sauce
Lemon slices
Bread stuffing

How Long to Cook

Veal chops

Rib
Loin

Braise

(1) 1 inch thick:
brown, then 45
min.

Baked potatoes
Potatoes in
cream

Veal cutlets
steaks, and
birds
Pork Chops

Top of leg

Braise (ie.,
Pan-fry, then
cook covered)
Braise
Bake

Brown. then 45 min.

Mashed
potatoes
Potato puff
Mashed
potatoes
Baked sweet
potatoes
Sweet potatoes
with apples

G.

Pork steak

H.

Sliced ham

Top of leg
Shoulder
Center of leg

I
E.

F.

I.

Pork tenderloin

Rib
Loin
Shoulder

Tenderloin

Braise

Serve well done
•;, inch thick:
brown, then 20
min.
1 inch thick:
brown, then 40
min.
bake 30 min. - 1 hour
Brown, then 30 min.

Buttered
cabbage
Cauliflower
polonaise
Pan-fried onions

Brown sauce
Piquante sauce
Tomato sauce
Brown sauce
Applesauce
Spiced jelly
Bread stuffing

See Pork Chops

(1) Pan-broil

•;, inch thick:
5 min per side

Creamed
potatoes

(2) Bake
at 350° F.

1'h inches thick:
1 hour

(1) Braise
(2) Bake

Brown, then 20 min.
45 min.

Scalloped
potatoes
Glazed sweet
potatoes
Potatoes au
gratin
Scalloped
potatoes

Buttered
spinach
Buttered carrots
Buttered
cabbage
Broccoli
Corn oysters
Mashed Squash
Spinach or
other greens

Sweet pickles

Dressed lettuce

Pan-fried apples
Applesauce
Stuffed apples

SUGGESTIONS FOR MEAT COOKERY
II. Miscellaneous Cuts for Small Families {meat taken from refrigerator just before cooking)

II

Appropriate Vegetables
Kind of Meat

Veal, calf, beef
lamb, or pig

J.

Tc"" '"""'

How to Cook

(minutes per side)

Calf

Heart

I'
'

L.

M.

Calf

Calf or lamb

Sweetbreads

Tongue

Potatoes or
Equivalent

Other Vegetables

Sauce or Relish

Broiled bacon

-

Liver

(1) Pan-fry
(2) Braise

5 min. per side
Brown, then 15 to 30
min.

Creamed
potatoes
Baked potatoes
Pan-tried sweet
potatoes

Spinach or
other greens
Creamed onions
Scalloped
tomatoes with
corn or okra

(1) v, to '12
inch slices
broil
(2) Stuff and
bake

10-15 min.

Lyonnaise
potatoes

Pan-try 15 min.,
bake in casserole
2 hours

Potato puff

Baked tomatoes
Creamed
cabbage
Creamed turnip
Pan-tried
parsnips

(1) Simmer
then reheat

Simmer 20 min.

(2) En brochette

12-15 min.

Parsley
potatoes
Crous!ade cases
Potato balls

French
artichoke
Asparagus
Baked stuffed
tomatoes
Green peas

(1) Stew
(2) Stew, then
jelly

1 '12-2 hours

Parsley
potatoes
Potato salad

Mushrooms
Spinach
Lima beans

I
K

How Long to Cook

Horseradish
sauce
Raisin sauce

I

SUGGESTIONS FOR MEAT COOKERY
II. Miscellaneous Cuts for Small Families (meat taken from refrigerator just before cooking)
Appropriate Vegetables
Kind of Meat

Cuts to Buy

How to Cook

Potatoes or
Equivalent

Other Vegetables

(minutes per side)

How Long to Cook

N.

Calf or lamb

Kidneys

(1) Broil
(2) En brochette
(3) Pan-fry
then stew

5 min. per side
12-15 min
Pan-fry 15 min.
stew 30 min.

Delmonico
potatoes
Hashed brown
potatoes

String beans
Braised celery
Brussel sprouts

0.

Beef

Tripe

(1) Broil

5 min. per side

(2) Pan-fry

5 min. per side

Buttered onions
Tomato aspic
Buttered
carrots

(3) Creole

10 min.

Raw fried
potatoes
Mashed
potatoes
Baked potatoes

P.

Hash

Corned beef
or left-over
meat

Pan-fry or bake

30-45 min.

Buttered beets
Wilted lettuce

Q.

Bacon

Machine-sliced
Canadian-style

(1) Pan-broil
(2) Bake
(3) Broil

(1) 5 min. per side
(2) 10-15 min.
(3) 3 min. per side

Scalloped corn
and tomato
Vegetable plate

R.

Sausage, pork

Link sausage
Sausage meat

(1) Pan-broil
(2) Bake

(1) 15 min.
(2) 25-30 min.

Scalloped
potatoes
Baked potatoes

Sauce or Relish

Dressed lettuce
Piccalilli
Vegetable salad

Pan-fried apples
Baked squash
Creamed cabbage
Baked apples
Corn a Ia
Southern

I

2.
1.

CARVING A
PORTER-HOUSE
STEAK
Top left: Place steak on a hot
platter.
Top right: Cut out the bone.
Right: Cut wedge-shaped strips
from the outer edge to the place
where the bone was removed.
Serve each person some of the
choice tenderloin (inside the
bone}.

CARVING A
ROLLED RIB
ROAST

1.

Place the roast on a
hot platter with the
1arge1r cut surface
down.
Cut a thin slice across
the grain, starting from
the right side; cut the
cords, one at a time as
the roast is sliced
down to them.

2.

Remove slices to a
serving plate as they
are cut.

3.

THREE MEALS FROM ON CUT OF MEAT
A. POT ROAST
Three fresh-cooked
meals from one
pot roast of beef

l!~F;~9s·,
\0-C,:>:,,·
[ ;:\\.•:JJ"
w

1. Stew
Cut the round end of the
roast into cubes for a beef
and vegetable stew

2. Pol Roast
Leave the center
for a pot roast

Cut into three pieces
along dotted lines

~~
~~<·'·}X~

3. Swiss Steak
With a sharp knife split
the remaining piece to
make Swiss steaks

·~:;.<'c\,z,,;~-:1

~'''-'·,.:·;.:;~

lJ

~::~-- ~

B. lEG OF LAMB
How to get steaks,
a roast, a stew from
one leg of iamb

C7

1. Steaks lo Broil

~--,;:,
''.(;

<(:",ltfill'lp~>·

•:l~~
Buy a full-cut leg of lamb.
Ask your butcher to cut off a
few steaks, and to cut through
the shank, leaving about a
pound of meat on the bone

C. lOIN ROAST
Three fresh-cooked
meals from a pork
loin roast (rib-cut)

·~?
~,.....,~rtrl•·
1'

2. Roast

3. Slew or Casserole
Cut tile meat from the shank
into cubes. Use lor an Irish stew,
a curry, or shish kebob

1. Barbecued Backbones
Ask your butcher to saw
through the ribs high enough to
leave an inch thick layer of meat
on the backbones. Ask him to
chop tt1ese backbones into
serving--sized pieces. Cook as
yc•u would spareribs

~

~\2.
~/
f"·""cc·,?~_.".;~
'l;;:·<?~o-v
-~~~

r~{'i\1d f.' :ii ·;.';..1 (

··'~~~?1111· 'L!,_.,.,.

:.::L~v'" ...

,..

Study the dotted lines
carefully so that you can
explain to your butcher
how you wish the meat cut

2. Chops
Cut a few chops from the
remaining piece by slicing
between the ribs

3. Roast
Roast the remaining piece

~
{{y

2.

CARVING A CROWN ROAST OF LAMB
The roast is ready for the carver. Cut between the ribs. Remove
individual chops to serving plates.

CARVING A
LOIN ROAST
OF PORK

1.

Ask the butcher to
loosen the backbone
by sawing across the
ribs close to the
joining with the
backbone.

2.

Cut the backbone
away from the cooked
roast in the kitchen
ready for the carver.

3.

Cut the slices close to
the ribs; for each slice
that has a rib bone,
there should be a
boneless slice from the
space between the
ribs.

CARVING A

HAM
1.

Place ham on platter
with fat side up and the
shank on the carver's
right Cut several slices
parallel to the length of
the ham on the side
near the carver.

2. Turn the ham so that
it rests on the cut
surface; cut a small
wedge from the shank
end. Cut thin slices
down to the leg bone

3.

Cut along the bone
and free the slices.

4.

For more servings,
turn the ham back to
its original position
and slice at right
angles to the bone,

BEEF
Retail Cuts

Wholesale Cuts

~:~~
~
. .(/. ?'Jt?~~
~~1
Ground Bee!

Heel of Round

Roast (Bake), Broil,
Panbroil, Panfry

Braise or
Cook in Liquid

~

~

~

/l(ilff~~J4~~t?J

~~~0\J~.

Braise

\

. '·:'.t::
·:.· /
//·. //-'

lnd Shank

.. '" u,". """"' , '"""

Rolled Flank
Braise 0. '.

"" ''"'"'

c.. . .'" .

Flank 51eak
Fillet•

.::c~~ tt~sz?}
Braise

Plate
.

1

Rolled

Short

\, .. ·--::-: / ~-

,;'
.
~%i

~

Fore Shank
BralSfl

•

(SW>SS Steak)

Braise

~
•o

. , ,_
~

Standing Rum

p

BralseorRoast

Sirloin Steak

.

Broil, Panbroi!. Pantry

~--

2

,.~;t.'-\oR.~ 1!?~·;•:
P1. ~R.\1'.

"'-.
"'-..

J

-;---"

IQ):

:
·

~~<'1
~~

.

p\.P:~ t,: l! ; : .
;;;;--='

~~>

Rib
Rolled
Steak
Alb Rosst Broil, Panbroil.

'--~.::;·-'-. \S'{...~'
-<
. I,
..
g~~-7·~·1 .
l

1 ·:\~;·;·ri.hl:-c\.l:
k). ~ 'sQv~"'"cl(/
~

"R·

Pantry

... ·
1

· ....

1'

t'cC\-\\J '"

/

1 :'

·. ...._

\Z ( i!JI;, ': ' ... J .... \
"-T s\'\fA..
f .. f
...
r ·. ·. l .
"!..:...../
/-~_...,
·

Crooo Cut
p)

2

s\1·o"...
"'

·1)

.c."'\... .. 2.

Shank ·

/:;
' :·

I

1

. .t

I \·

. . [SJ:j~>::~·~-;;-:-.1
·
--

:o.;

Knuckle
Cook 111 Liquid (Sou

"•._

f\.P..~•W ~\~~---·-\
\.0\~

.

.

Braise

RolledRum
.P

I vr 1 ~~

Brisket
·- - .. Corned
Beet
oo k.'n Liquid Cook
in liquid

.,

Q\~

·-"-.,,_.;,,

· '{. .
1 . .. ;

·~ ~·" '!, }:1 eiiii:?.~.

c

··'

Top Round Bottom Round

::::~y_·fR~:"~.,.· ---.. .

.·

.

somng"B.••'.
PI•'·.. Ribs
Braise or Cook in Liquid

Braise ,

.. '-'

.S\~ -

I

\:

I

~"";;~~~J~.
~,-.,._~·~
, ~.
·>·~'
"

Braise

R\.) N\'

:;,"

. ·.. ,;:;-

Flank Me•.

~1:.\3·~'2;~.

Flank Steak

~/

.

Steak

o

''I• ) ·. :'

-~~,o:'f:;,pf:.;
'%i'.~C
'<

.~~-~

/

~ ., ~ .
~]~·"
.~ .'<.~v·
':~~ 'l'-;"'~·{'t'ss!'~ I .: · . ·. ~\
. - .- .

II

H

Retail Cuts

tc1

Blade Sink

_,

2,--:::--:.~-~
,Ci©)
_..,.
;.,) ~

t~"'";f;.,J:' t;~~
_.;:;) . \\, ::---.,..
c---,
''

~--

~

Tdangle Bonele.. Chuck
Poi-Roaol
Poi-Roaot

1

:::;_,. ~-

~

/(.- ...-. '."·--)

\'.-~
~
,,...
~;,;

Engll•h Cut

Arm Sleok
Braise

Fillet

Braise

@~~~-_:::-_-.

.

Shoulder

Rolled Neck

r·:r ..

Boneless Neck
Braise or Cook in liquid

ROASTING TIME AND
TEMPERATURE CHART
Cui

Approximate
Weight
(Pounds)

Internal Temperature
on Removal
from oven

Approximate
C<)oklng Time
(T'olal Time)

Roast meat at constant oven temperature of 325° unless otherwise indit~
I

Beef

' Standing Rib

1

Standing Rib

4 to 6

6 to 8

[

1 Rolled Rib
Rolled Rump
Sirloin Tip
Rib Eye or Delmonico
(Roast at 350°)
Tenderloin, whole
(Roast at 425°)
Tenderloin, half
(Roast at 425°)

5 to 7
4 to 6

3V, to 4
4 to 6

140°
160°
170°
140°
160°
170°
140°
160°
170°
"150°
150°
140°
160°
170°

(rare)
(medium)
(well done)
(rare)
(medium)
(well done)
(rare)
(medium)
(well done)
to 170°
to 170°
(rare)
(medium)
(well done)

, ·-

~" ~--

2)4 to 2% hrs.
2% to 3% hrs.
3)4 to 3'12 hrs.
2'% to 3 hrs.
3 to 3'12 hrs.
33,1 to 4 hrs.
3% to 3V, hrs.
3"1 to 4 hrs.
4 1;2 to 4% hrs.
2 to 2V, hrs.
2 to 2% hrs.
1% to 1% hrs.
1% hrs.
2 hrs.

4 to 6

140° (rare)

4E; min. to 1 hr.

2 to 3

140° (rare)

45 to 50 min.

5 to 8
4 to 6
4 to 6

170°
170°
170°

2'% to 3% hrs.
2112 to 3 hrs.
31> to 3% hrs.

3 to 5
to 7
to 4
to 4
to 6
5 to 8
10 to 16
5 to 7

170°
170°
170°
170°
170°
170°
170°
170°

2% to 3 hrs.
3\~ to 41J, hrs.
2% to 2% hrs.
2\12 to 3 hrs.
3 to 4 hrs.
3 to 4 hrs.
4'12 to 6 hrs.
3% to 4V, hrs.

10 to 14
5 to 7
3 to 4

160°
160°
160°

3\1' to 4 hrs.
2\S to 3 hrs.
2 to 2'.4 hrs.

10 to 14
5 to 7
8 to 10
4 to 5
5 to 8

135°
135°
135°
135°
170°

to 140°
to 140°
to 140°
to 140°

2% to 3 hrs.
n;, to 2% hrs.
2 to 2V. hrs.
1% to 2 hrs.
3 to 4 hrs.

175°
1'15°
175°
175°

to
to
to
to

3'1? to 3% hrs.
3 to 3% hrs.
2'% to 3 hrs.
2v, to 3 hrs.

Veal
Leg
Loin
Rolled Shoulder

Fresh Pork
Loin, center
Loin, half
Loin, blade
Loin, center; rolled
Boston Shoulder
Picnic Shoulder
Leg (fresh ham)
Leg, half (fresh ham)

5
3
3
4

Smoked Pork
Ham (cook-before-eating)
whole
hall
shank or butt
Ham (fully-cooked)
whole
half
whole, boneless
half, boneless
Picnic Shoulder
(cook-before-eating)

Lamb
Leg, whole
Leg, half
Square Cut Shoulder
Rolled Shoulder

5
3
4
3

to
to
to
to

8
4
6
5

180°
180°
180°
180°

I

1
'
!

CARVING A
STANDING RIB
ROAST

1.

Ask the butcher to
saw off the short ribs
and to saw between
the ribs and the
backbone, Place the
roast on the platter
with the larger cut
surface down and the
ribs to the carver's left.
Insert the fork between
the two top ribs; cut
slices from Va to V.. inch

thick,

2.

Cut close along the
rib with the tip of the
knife, thereby freeing
the slice,

3.

Lilt each slice to the
side until enough have
been cut for aiL

}II

CARVING A
lEG OF lAMB

1.

Place roast before
carver with shank bone
at right and the thick,
meaty portion on the
far side of the platter.
Cut a few slices from
the near thin side.

2.

Turn the roast to rest
on the flat cut surface;
starting at the shank
end, slice down to the
bone.

3.

Cut parallel to bone to
release the slices.

PORK
Wholesale Cuts

Retail Cuts

Retail Cuts

Ham
(Shank Half)

2
Soneleaa

Tenderloin

loin Roast

Roast (Bake): Cook in liquid

Frenched and Whole
Braise, Pantry

Roast

Roast,

~

~~
~p~

---------- '
Canadian Style Bacon

Center
Hom Slice

Loin Chop

Roast, Broil, Panbroil, Pan fry

·r'
~-~~
. . .J

~5)1
~~ ~·~~.·~
~
·i

4 ·
Frenched
Rib Chop

4

Rib
Chop

2to 5
Butterfly

Chop

Braise or Pan fry

..(·-~~,,._
(..;~
M_"\'--\
~<:.:.:.:::::.;.;
~~
1, 2

3,4

Sirloin Roast

Loint Roast
Center Cut

c.:r¥~rr

~~­
~~~

Broil, Panbroil. Panfry, Cook in Uquid

Ull~!·

~
4

Ill ado

Crown Roaat

loin Roast

Spare Rlbo

Roast

Roast (Bake). Braise, Cook in Liquid

~~g

'~~~
Fat !lack

Lard

Lard- Salt Pork

Shortening

Blade
Steaks

Smoked
Shoulder Bull

Braise, pan fry

Roast (Bake), Cook in
Liquid, Broi!, Pan broil,
Panfry

Freoh
Picnic Shoulder

~0,
Cushion

Picnic Shoulder

Jowl Bacon Square
Rolled Boston But!

Roast

Rolled Freoh
Picnic Shoulder

Roast

Cook in Liquid, Broil, Panbroil, Panfry

Booton Butt

Smoked

Picnic Shoulder

Freoh Shoulder Hock

\l

Arm Steak

Braise, Cook in Liquid

Braise, Penfry

STORAGE TIME GUIDE FOR MEAT
(kept in cold refrigerator at 36° F. to 40° F.)

MEAT
(Uncooked, loosely
covered)

STORAGE
LIMIT FOR
MAXIMUM
QUALITY

BEEF
Corned beef
Hamburger
Pot roast
Short ribs
Standing rib roast
Standing and rolled
rump and sirlion tip
Steak
Stew meat
Tenderloin

PORK (lresh)
Chops
Pork sausage
Roast
Spareribs
Knuckles or hocks

7
2
5
2
5
5

days
days
to 6 days
days
to 8 days
to 6 days

3 days
2 to 3 days
5 to 6 days
3 days
3 days

6 to 7 days
7 days
1 to 2 weeks
3 days
1 to 2 weeks

LAMB
Chops
Roast

3 days
5 days

--------

..

~----

VARIETY MEATS
Brains
Heart
Kidney
liver, sliced
Sweetbreads, cooked
Tongue, fresh
Tongue, smoked

STORAGE
LIMIT FOR
MAXIMUM
QUALITY

1 day
2 days
1 day
2 days
2 days
2 days
7 days

3 to 5 days
2 days
3 to 5 days

HAM, BACON (cured pork)
Bacon
Half ham
Whole ham
Sliced ham
Picnic

VEAL
Chops and steak
Roast
Stew meat

MEAT
(Uncooked, loosely
covered)

4 days
5 to 6 days
2 days
-~----------

COOKED, LOOSELV COVERED
Franks
4 to 5 days
Ham or Picnic
7 days
Leftover meat
4 days

SliCED READY-COOKED
Dry sausage
Liver sausage
Luncheon meat
Meat loaves
Semidry sausage

UNSLICED READY-COOKED
Bologna
Dry & semidry sausage
Shank
Stew meat
Liver sausage
Meat loaves

1 to 2 weeks
2 to 3 days
3 days
3 to 4 days
7 to 8 days

4 to 6 days

I

'<oOwoo~
2 days
2 days
4 to 6 days
4 to 6 days

CHEESE GUIDE
Cheese

How to

How lllooh and tastes

American,
Cheddar

Favorite_ a!!--around cheeses. Flavor .varies
from mdd to sharp. Color ranges from
natural to yellow-orange; texture f1rrn to
crumbly.

Blue,

Compact. creamy cheeses veined wrth blue
or blue-green mold. Somet1mes crumbly
Mild _to sha~p salt~ f!avor. {Stilton is similar,
but l1ke a b!ue-ve1ned Cheddar.)

Gorgoru::ola,
Roquefort

-----1
Briel<

•en~e

I'
j

n .sandwiches, cas~ero!es, s~uff!es, an. d
creamy sauces. W1th fruit pte or crisp
crackers; on a snack or dessert tray W!th
frUit

--t-~;-u_m_b_!e-in-sa-1-ads,

salad d.ressings, dips.

ldessert

1 Delicious With fresh pears or apples for
Blend with butter for steak topper.

Spread on crackers or crusty French or
Italian bread.

.

·---------

Medium f1nn; creamy yellow color. ti~y
holes. flavor very mild to medium sharp

Good tor appetizers, sandwiches, or des-

Brie (bree)

Similar to Camembert, but slightly firmer.
Distinctive sharp flavor. pronounced

Serve as dessert with frestl fruit. Be sure to
the thin brown and white crust

Camembert

Creamy yellow with thin gray-wt;ite
When ripe, it softens to the consistency of
lhick cream. Fun, rich, miidly pungent.

dessert cheese-serve at room temperature with fresh peaches, pears, or apor with toasted walnuts and crackers.

serts. Great with fresh peaches, cherries, or
melons

(kam' em bear)

Cottage

Soft, milti. unripened ct-1eese; large
curd. May have cream added

in salads, dips, main dishes Popular
fresh and canned truits

Cream

Very mild-flavored soft cheese With buttery
texture. Rich and smooth. Availatlle wt:ip"

richness and body to molded and frosalads, cheesecake, dips, frostings,

Edam,
Gouda

ped and in iiavored sprends.

sandwich spreads. Serve whipped with

Round, red-·coated cheeses; creamy yei~O\"V
to

hub for dessert or snack tray. Good
in sandwiches or crunchy sa!adf., or with
crackers. Great with grapes and oranges.

Uederknanz,
Limburger

----Mozzarella~

Scamorxe

Muenster

(Mun' stir)

Spread on pumpernickel. rye, or crackers.
Team witt• apples, pears, and Tokay grapes.
Serve as snack with salty pretzels and
coffee.
-------~--·-------+-

I
,

Unripened. Mild-flavored and slightly tirm
Creamy white to ;;ale yellow

Cooking cheese. A "must" tor pizza, lasa.gna; good in toasted sandwiches, hot
snacks

Between Bnck and
mellow flavor

Use in sandwict'1es or on snack or dessert
tray. Good with fres!·; sweet cherries and

ha(d

--------·----·--~--~------··--------·--------------·--1--m_e_•l_o__
l<we_d~g_e_s.______,_______________
Patmesan,
Romano

Spnnkle on p!Z?:a, main dishes, breads,
salads, soups. Shake over buttered pop-

Port du Salul
(por du sa lu')

Semisoft, smooth and
robust flavor between

Mellow to
and Lint·

with fresh fruit;
great with apple pie. Good for snack
tray.

Provolone
(provo /o' nee,

Usually smoked, mild to sharp flavor. Ham,
corn pact and tiaky Pear or sausage shaped

on

Swiss

ProceBs

cheese•

First ctwice for ham-cheese sandwiches,

grilled
sandw1ches, in casseroles Handy
for the snack tray, too

TERMS USED IN RECIPES

Bake- To cook covered or uncovered in an
oven or oven-type appliance. For meats
cooked uncovered, it's called roast1ng.

Glaze- A mixture applied to food which
hardens or becomes firm and adds flavor
and a glossy appearance

Baste- To moisten foods during cooking
with pan drippings or special sauce to add
flavor and prevent drying.

Grate - To rub on a grater that separates
the food into very fine particles.

Beat- To make mixture smooth by adding
air with a brisk whipping or stirring motion
using spoon or electric mixer.

Merlnale- To allow food to stand in a liquid
to tenderize or to add flavor.
Mince- To cut or finely chop food into very
small pieces.

Blend- To thoroughly mix two or more
ingredients until smooth and uniform.

Mix- To combine ingredients, usually by
stirring, till evenly distributed.

Boll- To cook in liquid at boiling temperature (2i2 degrees at sea level) where
bubbles rise to the surface and break. For a
full roiling boil, bubbles form rapidly
throughout the mixture.

Poach- To cook in hot liquid, being careful
that food holds its shape while cooking.
Precook- To cook food partially or
completely before final cookinp or
reheating.

Braise- To cook slowly with a small
amount of liquid in tightly covered pan on
top of range or in oven.

Roast - To cook uncovered without water
added, usually in an oven

Broil- To cook by direct heat, usually in
broiler or over coals.

Saule- To brown or cook in a Hmall
amount of hot shortening.

Candled- To cook in sugar or syrup when
applied to sweet potatoes and carrots. For
fruit or fruit peel, to cook in heavy syrup til!
transparent and well coated.

Chill- To place in refrigerator to reduce
temperature.
Chop- To cut in pieces about the size of
peas with knife, chopper, or blender.
Cool- To remove from heat and let stand at

room temperature.

Cream- To beat with spoon or electric
mixer !ill mixture is soft and smooth. When
applied to blending shortening and sugar,
mixture is beaten till light and fluffy.

Cui In- To mix shortening with dry
ingredients using pastry blender or knives.
Dice- To cut food in small cubes of
uniform size and shape.
Dissolve- To disperse a dry substance in a
liquid to torm a solution

Scald- To bring to a temperature just
below boiling point where tiny bubbles
form at the edge of the pan.
Scallop- To bake food, usually in a
casserole, with sauce or other liquid.
Crumbs are often sprinkled atop.

Steam- To cook in steam with or without
pressure. A small amount of boiling water
is used, more water being adde•d during
steaming process if necessary.
S!lr ·-To mix ingredients with a circular
motion until well blended or of uniform
consistency.
Toss-· To mix ingredients lightly
Truss- To secure fowl or other meat with
skewers to hold its shape during cooking
Whip- To beat rapidly to mcorporate air
and produce expansion, as in heavy cream
or egg whites.

SEASONING GUIDE
Get acquainted with spices and
herbs. Add in small amounts, 1/4
teaspoon for each 4 servings. Taste
before adding more. Crush dried
herbs or snip fresh herbs before
using.lf substituting fresh for dried,
use 3 times more fresh herbs.

Freeze fresh herbs and enjoy
them all winter long. Wash, then
blanch the herbs in boiling water
tor 10 seconds. Chill in ice water 1
minute; pat dry. Package in small
moisture-vaporproof bags or foil;
seal; labeL Freeze. Use while frosty.

Appetizers, Soups

Breads, Pasta

Eggs, Cheese

CRANBERRY JUICE: Add cinnamon,
aUspice, and/or cloves. Serve hot or
chilled

BISCUITS: Add caraway seed,
thyme, or savory to flour. Serve with
meat

BAKED EGGS: SprinKle dash of
thyme or papriKa over the top.

FRUIT COCKTAIL: Try adding mmt
or rosemary

BREAD: MaKe each loaf a surprise by
adding caraway seed, cardamom, or
poppy seed.

CREAMED EGGS: Add mace.

STUFFED CELERY: Mix caraway
seed with cream cheese: til! celery
Dash with paprika
TOMATO COCKTAIL Add '/, teaspoon dried basil, per cup
CHICKEN SOUP: Add a dash of
rosemary, tarragon, or nutmeg
Sprinkle with paprika atop for color
CLAM CHOWDER Add a dash of
caraway seed, sage, or thyme
CONSOMME: Dash in basil. marjoram, savory, or tarragon.
FISH CHOWDER: Add bay leaves,
curry powder, or dill.
MUSHROOM SOUP: Season with
curry, oregano, or marjoram.
ONION SOUP: Add marjoram
OYSTER STEW: Lightly add cayenne, mace, or maqorarn.
POTATO SOUP Dash with mustard
or basi! Top with snipped chives or
parsley.
SPLIT -PEA SOUP: Add dash basil,
chili powder, or rosemary.
TOMATO SOUP: Dash in basil, dill,
oregano, sage or tarragon.
VEGETABLE SOUP: Try allspice,
oregano, sage or thyme

COFFEE CAKE: Mix crushed aniseed
in batter. For variety, sprinkle cinnamon-sugar mixture atop or add
poppy seed filling
CORN BREAD: Add poultry seasoning or caraway seed to dry
ingredients. Be adventuresome, add
V2 1easpoon rosemary to batter.
CROUTONS Toss toast cubes in
melted butter seasoned with basil,
marjoram, or onion salt
DOUGHNUTS: Add mace or nutmeg
to dry ingredients. After frying roll in
cinnamon sugar.
DUMPLINGS: Add thyme or parsley
(fresh or flakes} to batter.

DEVILED EGGS: Add celery seed,
cumin, mustard, savory, chili powder,
or curry powder.
OMELET: Try with dash of marjoram
or rosemary (go easy!).
SCRAMBLED EGGS: Sprinkle lightly
with basil, thyme, rosemary, or marjoram. Add seasonings near the end
of cooking.
SOUFFLE: Add V. teaspoon marjoram to 4-egg souffle. To cheese
souffle, add basil or savory.
CHEESE CASSEROLES: SparK with
dash sage or marjoram.
CHEESE FONDUE: Try adding a
dash of basil or nutmeg.
CHEESE RABBIT (rarebit): Try with
mace or mustard.

MUFFINS: Blueberry - add dash of
nutmeg to dry ingredients. Season
plain muffins with caraway seed or
cmnamon.

CHEESE SAUCE: Add mustard or a
dash of marjoram or thyme.

NOODLES: Butter, then sprinKle with
poppy seed

caraway seed, thyme, or celery seed
into melted process cheese.

ROLLS: Add caraway seed. Or,
sprinkle with sesame seed.

COTTAGE CHEESE: Blend in chives
or a dash of sage, caraway seed, dill,
anise, or cumin. Prepare several
hours ahead of time.

SPAGHETTI: Toss with butter,
Parmesan, and snfpped chives.
WAFFLES: Add poultry seasoning to
batter, serve with creamed chicken
Or add cardamom to honey; pour

over wattles.

CHEESE SPREAD: Blend sage,

CREAM CHEESE: Blend in curry
powder, marjoram, caraway seed, or
dill. Sprinkle paprika or cayenne
atop. Use as celery filling or appetizer
spread.

DAILY CALORIE NEEDS FOR WOMEN
HEIGHT

SMALL
FRAME

MEDIUM
FRAME

LARGE
FRAME

4' 11"
5' 0"
5' 1"
5' 2"
5' 3"
5' 4"
5' 5"
5' 6"
5' 7"
5'8"
5' 9"
5' 10"
5' 11"
6' 0"

1635
1665
1695
1740
1785
1845
1890
1950
2010
2055
2115
2175
2220
2265

1725
1770
1800
1845
1875
1950
1995
2040
2130
2175
2235
2295
2340
2415

1845
1890
1935
1995
2040
2100
2145
2220
2280
2340
2400
2460
2505
2580

DAilY CAlORIE NEEDS FOR MEN
HEIGHT
5' 2"
5' 3"
5' 4"
5' 5"
5' 6"
5' 7"
5' 8"
5' 9"
5' 10"
5' 11"
6'0"
6' 1"

6' 2"
6' 3"

SMALL
FRAME

MEDIUM
FRAME

LARGE
FRAME

1845
1890
1950
2010
2045
2115
2175
2235
2295
2355
2430
2505
2595
2670

1965
2010
2070
2130
2175
2235
2310
2370
2430
2490
2565
2640
2730
2805

2085
2130
2205
2265
2325
2400
2460
2520
2595
267'0
2745
2820
2910
3000

These charts based on the average calorie needs for individuals of specific heig~t and frame.
Your individual calorie needs may fluctuate 10% above or 10% below these averages
depending on your metabolism and activity (or inactivity).
It takes a loss of 3500 calories to lose one pound. If you eat 500 calories less a day than your
body requires, you should lose a pound every seven days. The reverse also applies for gaining
one pound. Adding 3500 calories over caloric needs will add one pound of weight

NEW DESIRABLE WEIGHTS
Desirable Weights for Men and Women

WEIGHTS FOR WOMEN
HEIGHT
(with shoes on
2-inch heels)

4' 10"
4' 11"
5' 0"
51 1'1

5' 2"
5' 3"
5' 4"
5' 5"
5' 6"
5' 7''
5' 8"
5' 9"
5' 10"
5' 11"
6' 0"

SMALL
FRAME

MEDIUM
FRAME

LARGE
FRAME

92-98
94-101
96-104
99-107
102-110
105-113
108-116
111-119
114--123
118-127
122-131
126-135
130-140
134-144
138-148

96-107
98-110
101-113

104-119
106-122
109-125
112-128
115-131
118-134
121-138
125-142
129-146
133-150
137-154
141-158
145-163
149-168
153-173

104-116

107-119
110-122
113-126
116-130
120-135
124-139
128-143
132-147
136-151
140-155
144-159

WEIGHTS FOR MEN
HEIGHT
(with shoes on
1-inch heels)

5' 2"
5' 3"
5' 4"
5' 5"
5'6"
5' 7"
5' 8"
S' 9"

5' 10"
5' 11"
6' 0"
6' 1"
6' 2"
5' 3"

6' 4"

SMALL
FRAME

MEDIUM
FRAME

LARGE
FRAME

112-120
115-123
118-126
121-129
124-133
128-137
132-141
136-145
140-150
144-154
148-158
152-162
156-167
160-171
"164-175

118-129
121-133
124·-136
127-139
130-143
134-147
138-152
142-156
146-160
150-165
154-170
158-175
162-180
167-185
172-190

126-141
129-144
132-148
135-152
138-156
142-161
147-166
151-170
155-174
159-179
164-184
168-189
173-194
178-199
182-204

Weight in Pounds According to Frame (In Indoor Clothing)

Your Spot Removal
Guide
--·
...-h---,..........
--··---~

SAVE YOUR CLOTHES. Clothes moths regard many stains as delicacies. Keeping
spots removed helps to discourage H1ern
from lunching on your favorite skirt or
sweater.

What Causes Rings
1 -The garment is soiled ali over.

STEPS
When more than one step is listed, use
them consecutively. When you sponge with
water. then ENERGINE Fireproof Cleaning
Fluid-or the other way around-let the
fabric dry inbetween the two S'teps. You
won't need to carry out all the steps listed
after every spot unless it proves stubborn.

Removing the spot leaves a conspicuous
clean area.
2- Wrong cleaning methods. For example,
failing to "feather out" the cleaning fluid so
there is no definite edge or saturating the
spot with cleaning fluid.

3 - The fabric water spots because it
contains sizing. With a spot made tJy a
substance which contains both water and
grease, the cleaning fluid removes the
grease but not the water ring. Water rings
occur most often on silk and rayon. To
remove water rings rub the material against
itself, then with a coin or your fingernail
rub the ring lightly. If it still remains, hold
the spot above the spout of a steaming tea
kettle.

How To Use Cleaning
1 - If the colorfastness of the garment is
doubtiul, test a hidden part, such as an
inside seam, with the cleaning fluid
ENERGINE Fireproof Cleaning Fluid will
not InJure the color of any colorfast
material.

2- Brush fabric to remove loose soil
3- Place an absorbent cloth or clean white
blotter under the spot

4- Moisten a clean cloth, dark il the
garment is dark, with cleaning fluid.
5- With quick, light strokes brush the
moistened cloth over the spot, covering a
larger area than the spot. "Feather out" the
cleaning fluid so there is no definite edge.
Rub lightly until there is no clear line
between the spot and the area around
Change the cleanmg cloth and pad under
the spot if they become soiled.

6- If the spot has not come out, repeat the
process. It is better to apply cleaning fluid
sparingly several times than to saturate a
spot with it.

Step 1. Sponge with ENERGINE Fireproof
Cleaning Fluid.
Step 2. Sponge with cold or lukewarm, not
hot water. Use cold water on soft drink,
egg, blood, ice cream, and meat JUice
stams.
Step 3. Rub in petroleum Jelly to soften the
stain.
Step 4. Wash in warm water with a
synthetic detergent or soap
Step 5. Moisten spot with colcl or lukewarm
water. Rub in some pepsin powder and
allow to rernarn for hall an hour. Sponge
with water.
Step 6. Soak for a short while in a bowl of
ENERGINE Fireproof Cleaning Fluid
Step 7. It color remains, sponqe with
denatured alcohol. On acetate and
colored materials use a mixture of 1 part
arcohol, 2 parts water.
Step 8. Apply glycerine and rub lightly
between hands. Let stand hail an hour
Sponge with lukewarm water. For fruit
stains, allow the glycerine to remain tor
several hours
Step 9. Place stained part of article over
bowl. Fasten With string. Pour boiling
water on stain 'rom height of 2 or 3 teet.
Step 10. Sponge with hydrogen peroxide to
which sodium perborate has been added
('I teaspoon per pint). Rinse well. Don't
use on color material without testing
colorfastness ot hidden part of garment.
Step 11 Sponge with nail polish remover
unless Hw fabric IS acetate. Do not use
nail polish remover on acetate. It may
cause a hole.
Step 12. Sponge with turpentine.

FIRST
AID
Prepared m cooperatiOn w1th
The Amencan Nat1ona1 Red Cross

GENERAL DIRECTIONS FOR GIVING FIRST AID
•
•
•
•
•

KEEP THE INJURED PERSON LYING DOWN
DO NOT GIVE LIQUIDS TO THE UNCONSCIOUS
RESTART BREATHING WITH MOUTH-TO-MOUTH ARTIFICIAL RESPIRATION
CONTROL BLEEDING BY PRESSING ON THE WOUND
DILUTE SWALLOWED POISONS

WHEN BREATHING STOPS- SECONDS COUNT
SAVE A LIFE BY ARTIFICIAL RESPIRATION

~.

MOUTH-TO-MOUTH METHOO

~

li!

~
?,~ f
'~

.~·

~

If foreign matter is visible in the mouth, wipe it out quickly with your
fingers, wrapped in a cloth, if possible.

2
Tilt the victim's head backward so that his chin is pointing upward.
This IS accomplished by placing one hand under the victim's neck
and lifting, while the other hand is placed on his forehead and
press1ng. This procedure should provide an open airway by moving
the tongue away from the back of the throat

3
Maintain the backward head-tilt position and, to prevent leakage of
air. pinch the victim's nostrils with the fingers of the hand that is
pressing on the forehead.
Open your mouth wide; take a deep breath; and seal your mouth
tightly around the VICtim's mouth with a wide-open circle and blow
mto his mouth. If the airway is clear, only moderate resistance to
the blow1ng effort is felt.
If you are not getting air exchange, check to see if there is a foreign
body in the back of the mouth obstructing the air passages. Reposition the head and resume the blowing effort.

4
Watch the victim's chest, and when you see it rise, stop inflation.
raise your mouth, turn your head to the s1de, and listen for exhalation. Watch the chest to see that it falls.
When his exhalation is finished, repeat blowing cycle. Volume is
1mportant. You should start at a high rate and then provide at least
one breath every 5 seconds for adults (or t2 per minute).
When mouth-to-mouth and/or mouth-to-nose resuscitation is admmistered to small children or infants, the backward headtilt
should not be as extensive as that for adults or large children.
The mouth and nose of the infant or small child should be sealed by
your mouth. Blow into the mouth and/or nose every 3 seconds (or
20 breaths per mmute) with less pressure and volume than for
adults, the amount determined by the size of the child.
If vomiting occurs, quickly turn the victim on his side, wipe out the
mouth, and then reposition him.
MOUTH-TO-NOSE METHOD

5
For the mouth-to-nose method, maintain the backward headtilt
position by placing the heel of the hand on the forehead. Use the
other hand to close the mouth. Blow into the victim's nose. On the
exhalation phase, open the VIctim's mouth to allow air to escape.

• KEEP BROKEN BONES FROM MOVING
• COVER BURNS WITH THICK LAYERS OF CLOTH
• KEEP HEART ATTACK CASES QUIET AND GIVE CARDIOPULMONARY
RESUSCITATION (CPR) IF TRAINED AND IF NECESSARY
• FAINTING: KEEP HEAD LOWER THAN HEART
• FOR EYE INJURIES, PAD AND BANDAGE BOTH EYES

FIRST
AID
P'e(lcued

/,-.,,"r,-,n

ALWAYS CAll A DOCTOR

NEW fiRST AID fOR CHOKING
FOR UNCONSCIOUS VICTIM:

fOR CONSCIOUS VICTIM:

r-;::::.__ Univer~
chok!~g I
\

'-,_

sign

1

~~\j1

_&_~_

If victim
can
cough,
speak,
breathe.
Do not interfere!
It victim cannot
cough, speak,
breathe,
have someone
call for help!
Phone
Moo Oo

and

----

. "" """""'

Take Action!
I(~~-=.--:~.
f-il<:..._,;An\17 -~

~--~~-\.~
---~

!
1 -~ ~ry

,-:n~

1\

'~

Repeat above sequence. Continue uninterrupted
until advanced life support is available.
It viet 1m becomes unconscious,
follow direct1ons 1 through 4.

Prepared

1n

1+

~--

-t

[~\-~~
+
r

t\~

~

gg;' •\

TAKEA

V.y;c77r=~~j+-~
--~
@;
.-~.d'~ U
<~ \\~I

to

l~~~~:
~...~11\\v:- <;

v\
~~~kr~k
~~rn~blows

e::::::

I

u;,"' _-

,,.

•
3

Four
manual
thrusts

~t:>':.--~

]1~~
c __
Repeat above sequence.
Continue uninterrupted
until advanced life support is available.
Everyone should know how to perform these first aid steps for
chok1ng and how to g1ve mouth-to·mouth and cardiopulmonary
resuscitatlon (CPR)

CAUTION:

cooperation with the AMERICAN RED CROSS

Order additional copies of our group's cookbook. Use the handy order
form below:·
Please send me
copies of your cookbook @ $7.00 each, plus
$1.20 postage and handling per book ordered. Mail your order to:

Peace Ev. Lutheran
Mother's Club
P.O. Box S7
Wilmot, WI 53192
awl looks To:
~:

_______________________________________

~:--------------------------------------City, State, Zip: - - - - - - - - - - - - - - - - - - - - -

Order additional copies of our group's cookbook. Use the handy order
form below:
Please send me
copies of your cookbook @ $7.00 each, plus
$1.20 postage and handling per book ordered Mail your order to:

Peace Ev. Lutheran
Mother's Club
P.O. Box !!7
Mail Books To:

Wilmot, WI 53192

Name: _____________________________.___________________

Addr~s: --------------------------~-------------------------City, State, Zip - - - - - - - - - - - - - - - -

Your Group can publish their own Cookbook, tool
What a great way to share treasured recipes v.ith loved ones, while at the same time
raising funds for your organization. This personalized cookbook features recipe
greats from friends and family. This is \\TIY these custom cookbooks make the perfect
gift for every spedal occasion: birthdays. weddings, holidays, anniversaries, etc. Let
us shm\ you how easy and fun 1t can be'
Complete details available from

Walter's
COOKBOOKS

TollPrtle~~:

215 5th Avenue S.E.

1..SOO.U7-3274

Waseca, MN

56093

the other

card and send in
For super fast service:

Walter's Cookbooks. 21 S 'ith Ave. S.E .. waseca, MN 56093

CLT ON D01TED LINE-FlU, OlT AND SEND TODAY
--~

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wants to start

immediately!

ORGANIZATIONS NAME

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COOKBOOKS

215 5th Avenue S.E.
Waseca, MN 56093
·p,,,..,,nr~·~>lOt'eS tbe books .. 1m
we used Walter's ... All but
about
the Cookbooks hal'e been sol.d... Please send an
additional 200 hooks. Thanks "
Kent Island American

MD
very

cookbooks ... Thank you
such a
success. "

Reunion
WI

eery much. !he cookbook was
Residents
Orange, CT

--TI_T____ _

CFT ON DOTfED L!NE-f!LL OUT AND SE~D TODAY

NO POSTAGE
NECESSARY
IF MAILED
IN THE
UNITED STATES
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!l!!t!1i1!!:!:!
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