139 Scholasltica and Employees of Southern Wisconsin 1945-1995 Cookbooks

Cook Books Pages 1-62 St Scholastica 1945-1995; Pages 63-183 Employees of Southern Wisconsin Center. Copies of various prepared cook books which have contributor names attached to the recipes. Note: These books include names of the submitters and reflect the recipes of this period of time.

91465984

1945

1995

139 Scholasltica and Employees of Southern Wisconsin 1945-1995 Cookbooks.pdf

Linda Valentine Snippets

Copyright undetermined

text

eng

Cookbooks

Community cookbooks

Midwest

Kenosha County, Wisconsin

PDF

l\

Valentine
SNIPPETS of SALEM

4

139 - Cook Books

Contents:
Pages 1-62

St Scholastica 1945-1995

Pages 63-183

Employees of Southern Wisconsin Center

Contents:
Copies of various prepared cook books which have
contributor names attached to the recipes.
Note: These books include names of the submitters and reflect the
recipes of this period of time.

0-183 pages

NOTE:
The materials herein were contributed by those of the area who wished that the
history they have experienced be saved for the future generations. These may
represent private documents as well as previously published articles and
obituaries and images from their saved collections ..
Researchers should also refer to the Digital archives at the SALEM
COMMUNITY LIBRARY for more images in this collection or digital images of
items photocopied in this booklet or related to the topic ..
Compiled 07/2009 by L S Valentine Copyright©Valentine2009

Expression
of
Appreciation
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1-----1--}- ----- --- -----~ --- ---------- - ----------- -- --------- ----------- -------- -- --- -------- -- ---------

Our parish wishes to express our sincere

appreciation

and thanks to

all those

individuals who donated recipes, helped
with the compiling and the selling or in any
other way contributed to the publication of
this delightful cookbook.

COOKBOOK COMMnTEE

1271-95

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~«:llo<:> ~oooooooooccccc~~cooc~

Saint Scholastica Catholic Church
18700- 116th St.

TABLE OF CONTENTS

Bristol, WI. 53104

Phone: (414) 857-2068

-

APPETIZERS, BEVERAGES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
SOUPS, SALADS ...................................... 13
VEGETABLES ......................................... 25
MAIN DISHES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
BREADS, ROLLS ........ : . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
DESSERTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
MISCELLANEOUS ..................................... 93

Weekend Masses at 5:00P.M. on Saturday and
8:30A.M. and 10:30 A.M. on Sunday
Confessions Saturday 4:30P.M.
Andrew Garber, O.S.B., Pastor

~oooooa~o~<:>oo~o~

1271-95

3

FOOD QUANTITIES FOR 25, 50, AND 100 SERVINGS
25
SERVINGS

FOOD
Rolls
Bread
Butter
Mayonnaise
Mixed Filling for
Sandwiches
(meat, eggs, fish)
Mixed Filling
(sweet-fruit)
Jams & Preserves
Crackers
Cheese (2 oz.
per serving)
Soup
Salad Dressings
Meat, Poultry or Fish:
Wieners (beeQ
Hamburger
Turkey or chicken
Fish, large
whole (round)
Fish, fillets or steaks

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Desserts:
Watermelon
Fruit Cup (112 c.
per serving)
Cake

Whipping Cream
Ice Cream:
Brick
Bulk
Beverages:
Coffee
Tea
Lemonade

100
SERVINGS

4 doz.
50 slices or
31-lb.loaves
112 pound
1 cup

8doz.
100 slices or
6 1-lb. loaves
%to 1 pound
2 to 3 cups

16doz.
200 slices or
12 1-lb. loaves
1'12 pounds
4 to 6 cups

1 112 quarts

2'12 to 3 quarts

5 to 6 quarts

1 quart
1V2Ib.
1 112 lb.

1 3f4 to 2 quarts
31b.
31b.

2 112 to 4 quarts
6lb.
61b.

31b.
1'12 gal.
1 pt.

61b.
3gal.
2'12 pt.

121b.
6gal.
'12 gal.

6 112 pounds
9 pounds
13 pounds

13 pounds
18 pounds
25 to 35 pounds

25 pounds
35 pounds
50 to 75 pounds

13 pounds
7'12 pounds

25 pounds
15 pounds

50 pounds
30 pounds

2114 gallons
8'12 quarts

4'12 gallons
17quarts

18-201b.
2'12 gallons
1'14 gallons
1 V• gallons
2'12 #10 cans

25-351b.
5gallons
2 112 gallons
2 112 gallons
4 #10 cans

4 heads
6'141b.
3-51b.

8 heads
12 112 lb.
7-10 lb.

15 heads
251b.
14-20 lb.

37'12 pounds

75 pounds

150 pounds

3qt.
110x12" sheet
cake
1 '12 10" layer
cakes
34pint

6qt.
1 • x20" sheet
cake
310" layer
cakes
1 112 to 2 pints

12qt.
2 12x20" sheet
cakes
610" layer
cakes
3 pints

3'1• quarts

6 112 quarts
4'12 quarts or
1114 gallons

12'12 quarts
9quartsor
2 112 gallons

1 pound and
3gal. water
1/6 pound and
3gal.water
20 to 30 lemons,
3gal. water

2poundsand
6gal. water
'13 pound and
6gal. water
40 to 60 lemons,
6gal.water

Salads, Casseroles, Vegetables:
4% quarts
Potato Salad
Scalloped Potatoes
4'12 quarts or
112x20" pan
91b.
Mashed Potatoes
Spaghetti
1114 gallons
3A gallon
Baked Beans
34 gallon
JellaSalad
Canned Vegetables
1 #10can
Fresh Vegetables:
Lettuce (for salads)
Carrots (3 oz. or '12 c.)
Tomatoes

50
SERVINGS

2'14 quarts

112

pound and
1 112 gal. water
1h2 pound and
1'12 gal. water
10 to 151emons,
1 112 gal. water

Copyright ® 1982 by Cookbook Publishers, Inc.

I

APPETIZERS, BEVERAGES
PRETZEL DIP

~

1 pkg. Hidden Valley Ranch mix
2 c: shredded Cheddar cheese

2 (8 oz.) cream cheese
V2 can beer

Beat cream cheese with beer; add Ranch mix. Blend together. Stir in shredded
cheese. Serve with pretzels! Delicious.

Carol Bielmeier

BAR-B-O VENISON BRATS APPETIZER
1 c. molasses
1 diced onion (medium, V2 c.)

4 to 5 lb. Venison brats
1 (24 oz.) bottle catsup
2 (16 oz.) bottles Bar-B-Q sauce

Cut brats into 1 inch pieces. Brown brats in separate frying pan. Drain and mix
all ingredients in slow cooker. Cook 2 to 4 hours. Appetizers for 12 people.
Regular brats may be substituted.

Terry Rajala

ARTICHOKE DIP
1 c. mayonnaise
1 c. Parmesan cheese
Paprika

1 large can artichokes
1 small can mild green chilies,
chopped

Drain and squeeze excess moisture from artichokes. Chop fine. Drain green
chilies; add to artichokes. Add mayo and Parmesan cheese. Mix well. Pour mixture
into pie plate. Sprinkle with paprika. Bake at 350° for 20 minutes. Serve with crackers.
Serve warm.

Sue Novak

BAGEL DIP
8 oz. cream cheese
8 oz. sour cream
4 scallions

1 pkg. Buddig beef
Onion and garlic salt

Mix ingredients with beaters. Dip with 1 package egg bagels broken in small
pieces.

Sue Plants

SMOKED SALMON DIP
1 (3 oz.) pkg. sliced smoked salmon,
cut up
2 (3 oz.) pkg. cream cheese,
softened
1271-95

1V2 tsp. dill weed (optional)
1 tsp. lemon juice

t-f

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Whirl all ingredients together in blender until smooth. Refrigerate up to 5 days.
Makes 1 cup dip.
Carol Bielmeier

remaining cheese. Sprinkle toppings over cheese for decoration. Bake at 350° for 30
minutes or until knife in center comes out clean. Serve with Tostitos chips.
Connie Smith

HOT DIP SERVED WITH TRISCUITS
Va tsp. ground nutmeg
1fs tsp. pepper
1fJ c. sliced almonds, toasted

8 oz. cream cheese, softened
1% c. shredded natural Swiss
1/3 c. Miracle Whip
2 Tbsp. chopped green onion

SUPER SHRIMP DIP
8 oz. cream cheese
2 Tbsp. mayonnaise

2 stalks celery, cut fine
1% Tbsp. lemon juice
1 small can shrimp, chopped

1 small onion, cut fine

Preheat oven to 350°. Combine ingredients and mix welL Spread into 9 inch
pie plate and bake 15 minutes, stirring after 8 minutes. Yield: 21/2 cups.
Connie Smith

Mix together and refrigerate overnight
Sue Plants

REUBEN DIP

AVOCADO DIP
2 ripe avocados
2 (8 oz.) pkg. cream cheese
2 tsp. garlic salt

2 dashes of Worcestershire sauce
Dash of celery salt
Dash of pepper

Mix with beaters and spread on 2 (8 to 10 inch) plates.

V2 c. chopped onion (optional)
1 lb. shredded Swiss cheese
15 oz. drained sauerkraut

Mix all together. Bake in 9x13 inch pan at 350° for 30 minutes. Serve with dark
rye bread.

Top with:

1 diced onion
2 diced tomatoes

1 lb. chopped corned beef (can use
6 or 7 small pkg. of Buddig
corned beef)
6 oz. mayonnaise

1 head shredded lettuce
Cheddar cheese

CARAMEL APPLE DIP

Dip with Tostitos to serve.
Sue Plants

CHEESY BEAN DIP
1 tsp. instant minced onion
VJ c. milk
1 (15% oz.) can refr.ied beans
1 c. shredded sharp process
American cheese (4 oz.)

8 oz. cream cheese
2 tsp. vanilla
% c. brown sugar

% c. white sugar
Chopped nuts

Mix and use for apple dip.

1 Tbsp. finely chopped canned
green chili peppers
Tortilla chips

Sue Plants

APPETIZERS

In saucepan, soften onion in milk. Add beans, cheese, and peppers. Cook and
stir till heated through. Pour into small chafing dish. Keep warm over candle or chafing
dish burner. (Thin with more milk if necessary.) Serve with chips. Makes 2 cups.

1 (8 oz.) pkg. cream cheese
1 pkg. chipped beef
2 green onions, chopped

1 tsp. lemon juice
1 Tbsp. salad dressing

Combine all ingredients and enjoy!
Helen Wienke

MEXICAN QUICHE DIP
2 c. shredded Cheddar cheese
2 c. shredded Monterey Jack cheese
(an 8 oz. brick will be enough)
3 eggs
1 (7 oz.) bottle laPreferida green
taco salsa

Sliced black olives for topping
Chopped green onions for topping
Chopped red pepper for topping

APPLE CARAMEL DIP
Beat together:

8 oz. cream cheese
V2 c. brown sugar

Mix cheeses and divide in half. Place half of the cheese in a 9 inch pie pan or
quiche dish. Mix eggs and taco sauce till blended and pour over cheese. Top with

2

1 tsp. vanilla

V2 tsp. caramel flavoring

Refrigerate. Serve with sliced apples.
Janet Elfering
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CARAMEL DIP

DIP

% c. white sugar

1 (8 oz.) pkg. cream cheese,
softened
% c. brown sugar

1 (41f2 oz.) can broken shrimp,

1 tsp. vanilla

Beat cream cheese, sugars, and vanilla together until smooth, Chill 2 hours.
Serve as dip for apples, pears, strawberries, etc.
Barb Boldt

1 (8 oz.) pkg. cream cheese,
softened
% c. onion, finely chopped
Sal~ and pepper to taste

drained
2 Tbsp. mayonnaise
2 to 3 Tbsp. milk

Mix well with electric mixer on low 2 minutes. Serve chilled.
Sue Plants

FRUIT DIP
1 (51J4 oz.) pkg. instant vanilla

TACO DIP

1 (8 oz.) ctn. sour cream
1JJ c. mayonnaise
1 tsp. mint flakes

pudding mix
i1J2 c. milk

16 oz. sour cream
8 oz. cream cheese

Mix ingredients and refrigerate.
Sue Plants

1 pkg. taco seasoning mix

Blend till light and fluffy. Top with onion, tomato, lettuce, cheese, and black ·
olives. Dip with Tostitos.
Sue Plants

FRESH MUSHROOM DIP
1 (8 oz.) cream cheese, softened
2 Tbsp. snipped ripe olives
2 Tbsp. snipped fresh or dried
parsley
% tsp. seasoned salt (Lawry's)

4 drops of Tabasco sauce
1J2 c. sour cream
112 lb. fresh mushrooms, finely
chopped

VELVEETA SALSA DIP
Put i pound Velveeta cheese spread, cubed, and ( (8 ounce) jar salsa in 1V2
quart microwavable bowl on HIGH 5 minutes or until cheese spread is melted, stirring
after 3 minutes.

Combine cream cheese and seasonings; fold in sour cream and chill. Stir in
mushrooms just before serving. Serve with crackers, fresh vegetables, or corn chips,
Rosemary Horton

Serve hot with assorted vegetables. Makes 3 cups.
Diane Horton

HOT CHill DIP
1
1
1
1

lb. ground beef
green pepper, chopped
(1% oz.) env. chili seasoning mix
(6 oz.) can tomato paste

1 (3 oz.) pkg. cream cheese
1 c. water
Corn chips/tortilla chips

FESTIVE CHEESE BALL
2 (5 oz.) jars process cheese spread
with smoke flavor
2 (3 oz.) pkg. cream cheese
1 {5 oz.) jar sharp process American
cheese spread

2 tsp. grated onion

1J2 tsp. Worcestershire sauce
V2 c. snipped parsley
Assorted crackers

Cook ground beef and green pepper in skillet until beef browns, stirring to
crumble. Drain off excess fat. Stir in seasoning mix, tomato paste, cream cheese, and
water. Cook over medium heat, stirring occasionally, until mixture boils. Keep warm in
electric skillet or chafing dish. Serve with corn or tortilla chips. Makes about 4 cups.
Terri Roach

Advance preparation: In small mixer bowl, combine first 5 ingredients; beat with
electric mixer till smooth. Shape into a ball. Roll in parsley. Refrigerate up to 24 hours.
Serve with crackers.

EASY DIP DIP

OLIVE PECAN SPREAD

1 (8 oz.) pkg. cream cheese
1 (15 oz.) can chili (no beans)

Green onions, chopped
4 oz. grated Cheddar cheese

Spread cream cheese in an 8x1 0 inch glass dish. Spread chili on top of cheese.
Sprinkle with onions, then top with Cheddar cheese. Bake at 350° until cheese melts.
Serve with any kind of chips when the dip has cooled.
Sue Plants

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8 oz. cream cheese, softened
1f2 c. mayonnaise
1f2 c. chopped pecans
1f2 c. green olives with pimento,
sliced

2 Tbsp. olive juice
Sliced green olives

Mix all ingredients; form into ball. Garnish with sliced green olives.
Sue Jozapaitis
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VERMOUTH CHEESE BAll

Mix in an 8-cup microproof bowl:

1f2 tsp. onion salt
Chopped pecans

16 oz. cream cheese, softened
1 capful sweet vermouth
2 Tbsp. milk
Add vermouth, milk, and onion salt to softened cream cheese. Mix until smooth.
Form into a ball and cover with chopped pecans. Chill and serve with crackers.
Lorrayne Ruby

Microwave HIGH:
2 minutes; stir
1 minute; stir

1 mi-nute; stir
1 minute; stir

Add 1/2 teaspoon baking soda and V2 teaspoon vanilla (this will make it foam
up); stir. Pour over popcorn in paper bag. Fold the bag down and shake.

BELLY BUTTONS
1 c. vegetable oil
2 (10 oz.) oyster crackers
1 (1 0 oz.) Ranch buttermilk dressing

1f2 c. butter or margarine
% tsp. salt (optional)

1 c. brown sugar
1f4 c. light corn syrup

Microwave HIGH:

3 tsp. dill
V2 tsp. garlic powder
V2 tsp. lemon pepper

1 minute; shake
1 minute; shake

Pour oil over crackers; sprinkle dry mix over crackers and mix well.
Sue

30 seconds; shake
30 seconds; shake

Pour on baking sheet or foil to dry. After dry, seal in airtight container.
sue Plants

Plants

ZESTY SNACK MIX
2 Tbsp. Grey Poupon Dijon mustard
8 c. prepared popcorn
i (0.7 oz.) pkg. Italian salad dressing
1112 c. dry roasted unsalted mixed
mix
nuts
1 c. seedless raisins
3 Tbsp. Blue Bonnet margarine,
melted
In large bowl, combine popcorn and nuts; set aside. In small bowl, combine
margarine, mustard, and salad dressing mix. Pour over popcorn mixture, tossing to
coat well. Spread in 15% x 1OV2 x 1 inch baking pan. Bake at 325° for 15 minutes,
stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper towels
to cool. Store in airtight container. Makes about 6 cups.

Diane Horton

OVENCARAMELPOPCORN
1 tsp. salt
1 tsp. baking soda
1 tsp. butter flavoring
Salted peanuts

2 c. brown sugar
2 sticks butter
1f2 c. light corn syrup
6 qt. popped popcorn

Boil brown sugar, butter, syrup, and salt for 5 minutes. Remove from heat. Add
baking soda and butter flavoring. Stir well. Pour over popcorn and nuts. Put on 2 cookie
sheets. Place in oven at 200° for 1 hour. Stir every 15 minutes. Let cool. Store in
covered container.
Helen Wienke

SPICED PECANS
1 egg white
1 Tbsp. water
3 c. large pecan halves
1f2 c. sugar

1 tsp. cinnamon
tsp. salt
% tsp. nutmeg
1fs tsp. ground cloves

TORTILLA PINWHEELS

3/4

Beat egg white until frothy. Add water and beat until soft peaks form. Stir in
pecans till coated. Combine sugar, salt, and spices. Pour over pecans. Toss gently.
Spread on cookie sheet. Bake at 300° for 30 minutes, stirring occasionally. (Depending
on oven, temperature may need to be adjusted down slightly.) Remove immediately
from cookie sheet; cool on waxed paper. Store in airtight container.
Barb Boldt

Filling:
8 oz. dairy sour cream
1 (8 oz.) pkg. cream cheese,
softened
1 (4 oz.) can diced green chilies, well
drained
1 (4 oz.) can chopped black olives,
well drained

1 c. grated Cheddar cheese

1f2 c. chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (1 0 inch) flour tortillas
Fresh parsley (for garnish}
Salsa

Place in a large paper bag after it is popped. Do not pop corn in a paper bag
as bag could start on fire.

Mix all of the filling ingredients together thoroughly. Divide the filling and spread
evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends;
refrigerate for several hours. Unwrap; cut in slices 1f2 to %inch thick. (An electric knife
works best.) Discard ends. Lay pinwheels flat on glass serving plate; garnish with
parsley. Leave space in center of plate for small bowl of salsa if desired.
Connie Smith

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1271-95

MICROWAVE CARAMEL CORN
You will need 16 cups popped popcorn.

7

HAM AND ASPARAGUS ROLL-UPS
1 (8 oz.) cream cheese (soft)
1 Tbsp. mayonnaise
2 tsp. Worcestershire

Dash of dry mustard

3 (8 oz.) pkg. sliced ham
1 (15 oz.) can asparagus (extra long)

Cream first 4 ingredients. Spread 2 teaspoons of mixture on ham slice. Roll
asparagus in ham. Slice into desired thickness. Secure with toothpick. Makes 48
servings.

CUCUMBER SANDWICHES
1 loaf party rye bread
1 (8 oz.) pkg. cream cheese
1 Tbsp. milk
1f2 to % pkg. Good Seasons dry
Italian salad dressing mix

2 to 3 cucumbers, peeled and sliced
1f4 inch thick
Dill weed

Mix cream cheese and milk with salad dressing, using an electric beater. Spread
mixture onto rye bread rounds. Place sliced cucumbers on top. Sprinkle with dill weed.
Terri Roach

TURKEY CRESCENT APPETIZERS
1 pkg. crescent rolls
1f4 lb. shaved turkey breast

1f4 c. grated Swiss cheese
2 Tbsp. bacon bits

Unroll crescent rolls. Cut each triangle in half. Fill one side with turkey breast,
Swiss cheese, and bacon bits. Fold other side over filling. Seal edges. Bake at 425°
for 8 to 10 minutes or until golden brown.
Terri Roach

FRESH VEGGIE APPETIZER
This unusual appetizer is just the thing to serve at a Spring Fling.

1112 tsp. dill weed
2 (8 oz.) cans refrigerated crescent
1 tsp. onion salt
dinner rolls
4 c. assorted cut up fresh
1 (8 oz.) pkg. Philadelphia Brand
vegetables
cream cheese, softened
1 c. (4 oz.) Kraft Natural shredded
1J2 c. Miracle Whip or Miracle Whip
mild Cheddar cheese
Light dressing
1f4 c. Knudsen or Breakstone's sour
cream
Heat oven to 375°F. Unroll dough into 4 rectangles. Press onto bottom and up
sides of 15x1 Ox1 inch baking pan to form crust Bake i 1 to 13 minutes or until golden
brown; cool. Mix cream cheese, dressing, sour cream, dill, and onion salt until well
blended. Spread on crust. Top with remaining ingredients. Refrigerate. Cut into squares.
Makes 24.
Prep time: i 5 minutes plus refrigerating. Cooking time: 13 minutes.
Lucille Becker

CRAB CAKES
1 stick butter
1 (15 oz.) jar Kraft Old English
cheese spread
11!2 tsp. mayonnaise

Garlic salt
Seasoning salt
1 c. crabmeat, cut up (6 sticks)
6 English muffins

PHILLY CREAM CHEESE STUFFED MUSHROOMS
2 lb. medium mushrooms
6 Tbsp. Pari<ay margarine
1 (8 oz.) Philadelphia cream cheese

1f2 c. (2 oz.) crumbled Kraft Natural
Blue cheese

2 Tbsp. chopped onion

Remove mushroom stems; chop enough stems to measure 1f2 cup. Cook half
of mushroom caps in 3 tablespoons margarine over medium heat 5 minutes; drain.
Repeat with remaining mushroom caps and margarine. Combine cream cheese and
Blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom
caps. Place on cookie sheet; broil until golden brown.
Diane Horton

SCANDINAVIAN PINWHEEL
1 pkg. refrigerated crescent rolls
1 (8 oz.) cream cheese, softened
1f4 c. mayonnaise
1 Tbsp. milk
1fs tsp. dill weed
1 (16 oz.) salmon or tuna (12 oz. will
do), drained

lemon juice
1 hard-boiled egg, chopped
% c. sliced, pitted black olives
1f2 c. coarsely chopped green
pepper
1 large tomato, coarsely chopped

Separate crescent dough into triangles on large greased baking sheet or pizza
pan, spoke fashion, points toward center to form a 12 inch circle. Spread dough to fill
completely, pressing to seal seams. Bake at 375° for 10 minutes (watch carefully as
it will burn easily). Cool. Beat cream cheese, mayonnaise, and milk together; add dill
weed. Spread over cooled crust Mound fish in center (spread out slightly). Sprinkle
with lemon juice. Arrange olives, green pepper, eggs, and tomato in rings around the
fish. Cut into wedges and serve.
Note: % cup of cream cheese mixture may be reserved and piped around edge
with a pastry tube. Nice luncheon dish.
Lorrayne Ruby

SPICY GLAZED HOT DOGS

Mix all together and spread on muffins. Freeze overnight. Broil until cheese
bubbles.
Sue Plants

1 (8 oz.) can jellied cranberry sauce
3 Tbsp. prepared mustard
1 Tbsp. lemon juice

8

1271-95

1f2 tsp. salt
3 (5% oz.) pkg. wieners

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Combine and cook in crock pot.

Lillian Eibl

MEATBALLS
1 tsp. Worcestershire sauce
1 pkg. onion soup mix

11J2 lb. hamburger
¥3 c. milk
Sauce:

1 capful Worcestershire sauce

1 c. brown sugar
1 c. ketchup

Mix meat and ingredients together. Roll into bite-size balls. Put on cookie sheet
in oven for 15 minutes at 350°.
Mix sauce together in pan. Heat over medium flame until bubbly and the sugar
is melted. Add meatballs.
Helen Wienke

--

BAILEYS
3 eggs
1 c. whiskey or brandy
1 can Eagle Brand sweet condensed
milk

1f4 tsp. coconut extract
11!2 Tbsp. Hershey's chocolate
syrup
1% c. whip cream (not whipped)

Blend and refrigerate.
Sue Plants

CITY SLICKER
% c. Dole pineapple juice
Pineapple juice cubes (pour
unsweetened canned
pineapple juice into your ice
cube trays; freeze and use
just like ice cubes)

Ginger ale
Dash of ground ginger
Cucumber slice (for garnish)
Cherry tomato (for garnish)
lemon slices (for garnish)

Pour pineapple juice over juice cubes in glass. Fill with ginger ale. Add ginger
and stir. Garnish with cucumber slice or lemon slice.

CHILl SAUCE

Diane Horton

2 Tbsp. salt

1 gal. ripe ground tomatoes
1 qt. chopped onion
1 qt. chopped tart apples
6 ground sweet peppers
2 ground hot peppers (optional)
1% c. sugar
1 c. cider vinegar

1 tsp. pepper

2 Tbsp. cinnamon
1 tsp. ginger
1h tsp. cloves
1J2 tsp. allspice

PURPLE PASSION
1f4 c. sugar
1 (6 oz.) can frozen grape juice

Cook until thick.
Marie Meyers

concentrate, thawed
3 juice cans cold water
1 juice can vodka
1h c. Realemon lemon juice
concentrate

Ice
Purple grapes (optional)
Mint leaves (optional)

In pitcher, combine all ingredients, except ice, grapes, and mint; stir until sugar
dissolves. Cover; chill. Serve over ice; garnish with grapes and mint if desired.

KAHLUA

Diane Horton

Boil:

6 c. water

6 c. sugar

PINEAPPLE RASPBERRY PUNCH

In separate pan, boil for 7 minutes:

3J4 c. instant coffee

5 c. Dole Pineapple juice
1 qt. raspberry cranberry drink

2 c. water

Cool both to room temperature. Mix them together; add 2 tablespoons vanilla
and 1 quart vodka. Wait one day.

1 lemon, thinly sliced
Ice

1 pt. fresh raspberries or frozen
raspberries

Sue Plants

Chill ingredients. Combine in punch bowl. Makes 12 servings.
Diane Horton

MAl TAl SLUSH
1% c. Dole pineapple juice
1 pt. lemon or lime sherbet
1 c. crushed ice

ORANGE SMOOTHEE

1J4 c. rum
2 Tbsp. orange liqueur
Lime slices

11!2 c. milk

Combine all ingredients, except lime slices, in blender. Process until well
blended. Poudnto glasses and garnish with lime slices.
Diane Horton

10

1 (6 oz.) can frozen orange juice
concentrate, softened

1% c. water
11J2 tsp. vanilla (optional)

Pour the milk in a large bowl. Add the other ingredients. Using a hand eggbeater,
mix well until the mixture is foamy. Serve at once. Makes 6 to 8 servings.
1271·95

11

Tip: If desired, top with scoop of vanilla ice cream.
Jenny Roach

FROZEN STRAWBERRY DAIQUIRI
1 pkg. frozen strawberries or 1 lb.
fresh
24 oz. 7-Up

2 (6 oz.) limeade
12 oz. vodka

Put strawberries in blender. Add other ingredients and freeze.
Sue Plants

ROSE PUNCH
2 (%qt.) bottles rose wine, chilled
112 c. grenadine syrup

V2 c. lemon juice
1 qt. ginger ale, chilled

Combine wine, grenadine, and lemon juice in punch bowl. Stir in ginger ale.
Serve immediately. Use ice or ice ring with frozen raspberries. Makes 22 servings, V2
cup each.
Estelle Brown

12

A HANDY SPICE AND HERB GUIDE
ALLSPICE-a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. Its
delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole) Pickles,
meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserv.es, baking.
BASIL-the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato
paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb
chops and poultry.

-

SOUPS, SALADS
CREAM BROCCOLI SOUP
1 lb. fresh or frozen broccoli
% c. chopped celery
V2 c. chopped onion
12 oz. chicken broth
4 Tbsp. butter
4 Tbsp. flour

BAY LEAVES-the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spicing sauces
and soup . Also use with a variety of meats and fish.
CARAWAY-the seed of a plant grown in the Netherlands. Flavor that combines the tastes of
Anise and Dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver, canned asparagus.

Combine broccoli, celery, onion, and broth. Heat to boil; lower heat. Simmer 10
minutes. In saucepan, melt butter. Add flour; mix. Add V2 cup milk to make white sauce.
Stir sauce into broccoli mix. Add rest of ingredients. Heat till thick, 20 minutes.,
.
Sue Plants

CURRY POWDER-a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20
spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables,
and curry puffs.
DILL-the small, dark seed of the dill plant grown in India, having a clean, aromatic taste.
USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to
sauerkraut, potato salad, cooked macaroni, and green apple pie.

ITALIAN VEGETABLE SOUP
1
2
2
8
2
1

MACE-the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a
fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit.
(Ground) Delicious in baked goods, pastries and doughnuts, adds unusual flavor to chocolate
desserts.
MARJORAM-an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor.
USES: In beverages, jellies and to flavor soups, stews, fish, sauces. Also excellent to sprinkle
on lamb while roasting.
MSG (MONOSODIUM GLUTAMATE)-is a vegetable protein derivative for raising the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual taste, can be
added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey and cooked vegetables.

lb. bulk Italian sausage
c. chopped onion
cloves garlic, finely chopped
c. water
c. sliced carrots
(14% oz.) can stewed tomatoes
(undrained)

PAPRIKA-a mild, sweet red pepper growing in Spain, Central Europe and the United States.
Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and
for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.

SAUSAGE CABBAGE STEW

POPPY-the seed of a flower grown in Holland" Has a rich fragrance and crunchy, nut-like
flavor. USES: Excellent as a topping for breads, rolls and cookies. Also delicious in buttered
noodles.
ROSEMARY-an herb (like a curved pine needle) grown in France, Spain, and Portugal, and
having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle on beef
before roasting.

THYME-the leaves and stems of a shrub grown in France and Spain. Has a strong, distinctive
flavor. USES: For poultry seasoning, in croquettes, fricassees and fish dishes. Also tasty on
fresh sliced tomatoes.
TURMERIC-a root of the ginger family, grown in India, Haiti, Jamaica and Peru, having a
mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, salads.
Copyright

©

1982 by Cookbook Publishers. Inc

6 tsp. beef flavored instant bouillon
or 6 cubes
% tsp. pepper
2 c. sliced zucchini
1 (15 oz.) can garbanzo beans,
drained
1 c. uncooked shell macaroni

In Dutch oven or large kettle, brown sausage; pour off fat. Add onions and garlic;
cook until tender. Add water, carrots, tomatoes, bouillon, Italian seasoning, and pepper;
bring to a boiL Reduce heat; cover and simmer 30 minutes. Add zucchini, beans, and
macaroni. Cover and cook 15 to 20 minutes, or until macaroni is tender. Refrigerate
leftovers.

OREGANO-a plant of the mint family and a species of marjoram of which the dried leaves are
used to make an herb seasoning. USES: An excellent flavoring for any tomato dish, especially
pizza, chili con carne, and Italian specialties.

SAGE-the leaf of a shrub grown in Greece, Yugoslavia and Albania. Flavor is camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers,
stews and salads.

1 c. milk
1 c. half & half
1 c. whip cream
2 Tbsp. salt
1f2 tsp. basil
1fa tsp. pepp~r

•

1 (1 lb.) link smoked sausage or
kielbasa, cut diagonally into
% inch pieces
1 c. chopped onion
1f4 c. unsifted flour
4 c. water
4 tsp. Wyler's beef flavor instant
bouillon or 4 beef flavored
bouillon cubes

6 c. coarsely shredded cabbage (1
small head)
2 c. pared, sliced carrots
2 c. cubed potatoes
1f2 tsp. thyme leaves
1f4 tsp. pepper

In Dutch oven or large kettle, brown sausage. Remove and set aside. Cook
onion in drippings until tender; stir in flour. Add remaining ingredients, except sausage;
bring to boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add
sausage; heat through. Refrigerate leftovers. Makes about 2 quarts.

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POTATO CHEESE SOUP
4 medium potatoes, peeled and
chopped
1 c. chopped celery
1 c. chopped onion
i qt. chicken broth

1 c. chopped carrots
112 tsp. salt
Pepper to taste
Y2 lb. shredded sharp Cheddar
cheese or other cheese

Combine all ingredients, except cheese, in a 3 quart saucepan. Bring to a boiL
Reduce heat and simmer slowly until vegetables are tender. Add cheese to soup. Heat,
stirring, until cheese is melted. Serves 4.
Janet Gillmore

BROCCOLI SOUP
Prep time: 30 minutes. Cooking time: 60 minutes.

1 qt. water
4 chicken bouillon cubes

5 Tbsp. margarine
10 Tbsp. flour

4 medium carrots, sliced

5 c. skim milk
2 cans Cheddar cheese soup
1 c. skim milk
Salt and pepper to taste

3 stalks celery, chopped

3 lb. broccoli, chopped

1J2 c. onion, chopped

In large kettle, place water, bouillon, carrots, celery, broccoli, and onion. Cook
until tender.
Blend cooked mixture with hand mixer.

NAVY BEAN SOUP
1 lb. navy beans
1 ham bone
2 grated carrots
1 medium onion, chopped fine
2 stalks celery, chopped

Pinch of basil
Pepper to taste
Salt to taste (hold the salt until the
ham is removed)
1f4 c. parsley, chopped

Cover beans with cold water and soak overnight Cook ham bone slowly about
hour in 20 cups of water. Cut off some of the ham from the bone; cube and set
aside. Put the bone back into the water.
1/2

In separate kettle, melt margarine; blend in flour and add 5 cups milk gradually
to make a white sauce. Cook until smooth and creamy.
Add cheese soup and 1 cup milk to white sauce. Stir until smooth.
Mix sauce with cooked vegetables. Salt and pepper to taste. Cook over low
heat for 60 minutes Makes 6 quarts.
Notes: Can add additional milk to desired consistency. Can be frozen in mealsize containers.
Janet Gillmore

Add beans, carrots, onion, celery, basil, and pepper and cook very slowly until
beans are tender. Remove about 2 cups of the cooked beans and mash. Return to
soup; add salt, parsley, and ham pieces. Simmer for about V2 hour longer.
Mary Goschy

,HAM AND CHEDDAR CHOWDER
MISSOURI NOODLES
Good for homemade chicken noodle soup.
1 egg
1 Tbsp. oil
1 Tbsp. water

% tsp. baking powder
1 or more c. flour

Combine egg, oil, and water. Beat well. Add flour and baking powder. Add more
flour if needed. Roll dough on a floured board - as thin as possible. Let dry on one
side about 29 minutes or longer. Turn and dry other side. When easy to handle, roll
up and cut in thin strips and let dry.
Drop into boiling salted water or meat stock and cook until tender; takes at least
20 minutes.
I usually triple this recipe and roll it into two rolls. Never add the full amount of
flour till I see if I need it. I use the extra flour to roll out the noodles. After they dry,
they freeze welL
Rose Hubli

14

Serve with a crisp green salad and fresh baked bread sticks. A fruit sundae
makes a nice light dessert.

2 c. water
2 large potatoes, peeled and diced
to make about 2 c.
1f2 c. diced carrots

% c. diced celery
% c. chopped onion
1 tsp. salt

% tsp. fresh ground pepper

White Sauce:

%c. butter
%c. flour
2 c. milk

2 c. shredded Cheddar cheese
1% c. cooked ham

In a large saucepan or pot, combine water, potatoes, carrots, celery, onion, salt,
and pepper. Bring to a boil and cook 10 to 12 minutes. Meanwhile, in a small saucepan
over medium-low heat, melt butter. Add flour and stir until smooth, about 1 minute.
Add milk slowly; cook, stirring constantly, until mixture thickens. Stir in grated cheese;
cook and stir until cheese melts. Add cooked ham and heat through. Remove from
heat. Combine ham mixture with undrained vegetable mixture. Stir until well-blended.
Makes 6 servings each with 381 calories, 26 g fat, and 1 04 mg cholesterol.
1271·95

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CHEDDAR CHEESE SOUP
3 c. milk
1V2 c. ham, diced
11J2 c. Cheddar cheese, grated
Salt and pepper

1 c. water

2 c. peeled potatoes, cubed
3 Tbsp. butter
1 c. onion, chopped
3 Tbsp. flour

Cut preceding in chunks. Mix the following dressing and pour over vegetables.

6 Tbsp. oil
%oz. oregano
1% tsp. parsley
1% tsp. salt

Sue Plants

Bring water and salt to a boil. Add potatoes and cover for 15 minutes. Drain
and reserve liquid. Set potatoes aside. Add enough water to potato liquid to equal 1
cup. Melt butter; add onion and saute. Blend flour and pepper. Stir in milk and potato
liquid. Cook over medium heat until it thickens. Add potatoes and ham; mix gently.
Remove from heat and add cheese. Garnish with croutons.
Sue Plants

POTATO SOUP WITH DUMPLINGS
Soup:
1 c. chopped onion
1 c. chopped celery
2 Tbsp. margarine
12 c. cubed potatoes
8 c. water

4 Tbsp. salt
1f2 Tbsp. pepper
11/2 c. sour cream
2 Tbsp. parsley

Dumplings:

2 Tbsp. margarine
2 beaten eggs

12 c. flour
%Tbsp.salt
Vs Tbsp. nutmeg
1

1. Soup: Cook onion and celery in margarine. Add potatoes, water, salt, and
pepper. Bring to boil. Reduce heat. Simmer 20 to 30 minutes.
2. Dumplings: Combine flour, salt, and nutmeg. Cut in margarine until crumbly.
Beat in eggs, 1 at a time. Use scant teaspoon and drop into soup. Cover and simmer
10 minutes.
3. Take a cup of liquid out aAd mix real well with sour cream. Return to pot.
Heat but don't boil. Sprinkle with parsley.
Gerry Merten

BEEF MUSHROOM BARLEY SOUP
1 can cream of mushroom soup
% to % c. barley

CAULIFLOWER SALAD
1 head lettuce
1 head cauliflower
1 medium onion
2 c. salad dressing

BROCCOLI SALAD
1 head broccoli
1 head cauliflower
1 small red onion

16

1 red onion
1 yellow onion
V2 bunch celery

8 oz. shredded Cheddar
1 lb. bacon,cooked and crumbled

Dressing:

2 c. Hellmann's mayonnaise
%c. sugar

7 Tbsp. vinegar

Mix ingredients and put in salad bowL Pour dressing over mixture and let stand
at least 2 hours.
Sue Plants

CHICKEN SALAD
2 c. diced chicken
1 c. shredded carrots
1 c. diced celery
1 large onion, chopped

%c. ripe olives, sliced
1 c. Miracle Whip
1 c. chow mein noodles
1 c. cashews

Mix well. Salt to taste. Just before serving, add chow mein noodles and cashews.
Janet Gillmore

3 beef bouillon cubes
1 qt. water

OLIVE SALAD

%c. sugar
1 lb. bacon ~
% c. Parmesan cheese

Layer lettuce; cauliflower, and onion. Top with salad dressing mixed with sugar,
then layer crumbled bacon. Top with Parmesan cheese.
'
Ann Held

Boil water and barley until soft. Add soup and bouillon cubes. Cook until cubes
dissolve.

2 c. green olives
2 c. black olives
2 oz. pimento
2 medium green peppers

1% tsp. basil
1% tsp. garlic powder
4% oz.'red wine vinegar

CRAB SALAD
1 pkg. imitation crabmeat
1 c. mayonnaise
1 stalk chopped celery

% small chopped onion
1 Tbsp. dill weed

Mix together. Best flavor when made ahead and chilled.
Wonderful on croissants. Macaroni may be added for salad.
Sue Plants
1271·95

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GARDEN SALAD
12 bunch broccoli, cut into bite-size

1

3 stems celery, sliced

pieces

Place lettuce and romaine in plastic bag. Add celery and onions. Pour sweetsour dressing into bag; add orange segments. Close bag and shake until well coated,
Add almonds and shake. Makes 4 to 6 servings.

12 head cauliflower, cut into bite-

1

Barb Boldt

size pieces
Add:

PASTA SAI::.AD ·

1 tsp. oregano
1 box cherry tomatoes, pricked
1 can ripe olives, pitted

1 pkg. "Good Seasons" Italian
dressing, prepared
% tsp. onion salt or garlic salt

This salad should be prepared the day before serving and stirred several times
to make sure it is marinated with dressing.
Mary Lou Swanson

FESTIVE LAYERED SALAD
1 c. small macaroni shells
4 c. shredded lettuce
3 carrots, grated
1 (1 0 oz.) pkg. frozen green peas,
thawed
small red onion, diced, or thin
slices

2 c. cooked ham, cubed
1f2 c. shredded Swiss cheese
2 c. mayonnaise
1112 tsp. dill weed
2 hard cooked eggs, cut into
wedges

1 lb. rotini colored pasta, cooked

and drained
2 large cucumbers, sliced
1 large red onion, sliced

1 green pepper, sliced
1 can ripe olives
Pepperoni (if desired)

Dressing:

11!2 c. salad oil
11!2 c. vinegar

11!2 tsp. pepper
1 tsp. salt

%c. sugar
1 Tbsp. parsley flakes
1 tsp. onion flakes

1 Tbsp. Accent
1 tsp. garlic powder
3 Tbsp. Salad Supreme seasoning

Mix dressing well and pour over the other ingredients and let stand overnight
in refrigerator.
You can just use any Italian dressing if you don't have time to make it from
scratch. You can use any vegetables you like.
•
Janet Gillmore

1. Cook macaroni and cool.
2. Place lettuce in an even layer in bottom of 3 quart clear glass bowl. Arrange
the carrots over lettuce. Cover with layer of macaroni, then the peas, onion, and ham.
Sprinkle the top with Swiss cheese. Combine mayonnaise and dill. Spread over salad.
Chill several hours or overnight. Just before serving, toss well to coat.
Jeanette Merten

HEAVENLY SALAD
1 can tomato soup
1 pkg. lemon jello
3 oz. cream cheese

V3 c. celery, cut fine

V3 c. green pepper, cut fine
1 c. mayonnaise

Heat soup; add jello. Add cream cheese; cool. Add celery, green pepper, and
mayonnaise. Pour in a flat glass dish and chill well.

LETTUCEaMANDARIN SALAD
1 c. sliced almonds
1 Tbsp. water
1 tsp. sugar
% to 1!2 head lettuce, torn into small
pieces
% to 112 head romaine lettuce, torn
into small pieces

2 medium stalks celery, chopped (1
c.)
2 green onions with tops, thinly
sliced (2 Tbsp.}
1 (11 oz.) can mandarin oranges,
drained

PINEAPPLE COLE SLAW
4 c. shredded cabbage
1 c. diced, unpeeled red apples
1 c. pineapple chunks, drained
V2 c. chopped celery

2 c. large marshmallows, cut in
thirds
Mayonnaise

Combine cabbage, apples, pineapple, celery, and marshmallows and enough
mayonnaise to moisten. Toss lightly. Serve in lettuce lined salad bowl.

Sweet-Sour Dressing:

% c. vegetable oil
2 Tbsp. sugar
2 Tbsp. vinegar

Estelle Brown
1 Tbsp. snipped parsley
112 tsp. salt
Dash of red cayenne pepper

Shake dressing ingredients in tightly closed jar and refrigerate. Cook almonds
and sugar over low heat, stirring constantly, till sugar is melted and almonds are coated.
Cool and break apart Store at room temperature.

18

NORWEGIAN COLESLAW
1 medium head cabbage

1 Tbsp. salt

Shred cabbage; toss with salt. Cover and refrigerate 2 hours.
1112 c. sugar
1 tsp. mustard seed
1 c. vinegar
1 tsp. celery seed
1271-95

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Heat till sugar dissolves (1 0 minutes). Cool completely.

2 c. chopped celery
1 small chopped green pepper

1 small sweet red pepper
2 shredded carrots

Add with sauce and cabbage. Refrigerate 1 week before serving. (Keeps for 4
to 6 weeks.)

In a large kettle, cook potatoes, carrots, and celery in water until tender, approximately 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same
kettle, saute onions in butter until soft. Stir flour, salt, and pepper. Gradually add milk,
stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more,
if desired, of reserved cooking liquid until soup is desired consistency. Yield: 8 to 10
servings, about 2V2 quarts.

Sue Plants

FESTIVE LAYERED SALAD
SAUERKRAUT SALAD
1 (1 lb. 11 oz.) can sauerkraut
1 c. sugar
1 c. green pepper, cut fine

1 c. celery, cut fine
i c. onion, cut fine
1 small jar pimento, cut fine

Mix sauerkraut and 1 cup sugar. Let stand while cutting up other vegetables.
Mix with sauerkraut. Cover and refrigerate overnight

ORIENTAL SALAD
112 c. sliced onion
1 pkg. pea pods, thawed
1f2 c. chopped green pepper
1 can sliced water chestnuts
1 env. Good Seasons Italian
2 tomatoes, diced
dressing
1f2 c. Swiss cheese, sliced julienne
style
Mix dressing according to instructions on the package. Add all ingredients and
mix. Marinate overnight.

Sue Jozapaitis

1 c. small macaroni shells
4 c. shredded lettuce
3 carrots, grated
1 (1 0 oz.) pkg. frozen green peppers,
thawed
1 small red onion, sliced or diced

Cook macaroni and let cool. Place lettuce in an even layer in bottom of 3 quart
clear glass bowl. Arrange the carrots over lettuce. Cover with layer of mayonnaise,
then peas, onions, and ham. Sprinkle the top with Swiss cheese. Combine mayonnaise
and dill. Spread over salad. Chill several hours or overnight. Just before serving, toss
well to coat.
Jeanette Merten

CHICKEN WALDORF SALAD

Mix together; add mayo.
Connie Smith

% c. mayonnaise
3 Tbsp. vinegar
1f2 tsp. salt
1J4 tsp. pepper

HEARTY POTATO SOUP
6 medium potatoes
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
Peel and slice potatoes.

20

6 Tbsp. butter or margarine
6 Tbsp. flour
1 tsp. salt
1f2 tsp. pepper
11!2 c. milk

Celery, chopped
Danish Havarte cheese, cubed
Walnuts, chopped
Mayonnaise

Canned chicken
Apples, diced
Pineapple tidbits
Red grapes, halved

BLUE CHEESE POTATO SALAD
10 to 12 new potatoes (unpeeled)
112 c. Blue cheese, crumbled
1 c. chopped celery
2 Tbsp. sliced green onions
3/4 c. sour cream
Wash potatoes; cook in boiling water until tender. Slice with skins on. Combine
with Blue cheese, the celery, and green onions. In a separate bowl, combine sour
cream, mayonnaise, vinegar, salt, and pepper. Stir till blended. Fold in cheese mixture
and potatoes. Chill thoroughly. Makes 6 to 8 servings.
Li/1 Eibl

2 c. cooked ham, cubed
V2 c. Swiss cheese, shredded
2 c. mayonnaise
1112 tsp. dill weed
2 hard-boiled eggs, cut into wedges

TAFFY APPLE SALAD
1 large can pineapple tidbits
2 c. mini marshmallows
2 c. diced apples with skins

8 oz. Cool Whip
1J2 c. Spanish peanuts

Sauce ingredients:
Juice from drained pineapple
1 Tbsp. flour
1J2 Tbsp. vinegar

V2 c. sugar
1 egg, beaten

Step 1. Drain and reserve juice from pineapple. Mix pineapple tidbits and marshmallows together in bowl. Refrigerate overnight. Mix reserved juice, beaten egg, flour,
sugar, and vinegar in small saucepan. Cook over medium heat until thickened. Cool.
Refrigerate overnight.
Step 2. Next day: Mix apples, Cool Whip, and peanuts together with marshmallows and pineapple. Just before serving, add cooked mixture and mix well.
Sue Novak
1271·95

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/~)

21

PUDDING SALAD
1 (3 oz.) box orange Je!l-0
1 (3 oz.) box tapioca pudding mix

1 (3 oz.) box instant vanilla pudding
mix

Add 2 cups hot water to ingredients; mix and bring to a boil. Remove from heat
and let cool.
Add 1 can drained orange sections, 1 (16 ounce) can drained pineapple chunks,
and container of Cool Whip. Chill.
Best when made day before.
Rose Hubli

SWEETHEART SALAD
2 c. crushed pineapple
112 c. sugar
1% Tbsp. unflavored gelatin
1f4 c. cold water

Mash cream cheese; add finely chopped cherries. Mix with pineapple, adding
small amounts of pineapple to cheese in small amounts at a time. Chill until slightly
thickened. Blend Cool Whip into mixture. Let cool.
Kathy Meyers

CANDY APPLE DELIGHT
3 Granny Smith apples
3 Snickers candy bars
V2 c. peanuts

Mash cream cheese; add finely chopped cherries. Mix with pineapple, adding
small amount of pineapple to cheese at a time. Chill u.ntil slightly thickened. Blend
·
Cool Whip into pineapple mixture. Cool.
Kathy Meyers

YUM YUM SALAD
A family favorite for 50 years.

2 small cans crushed pineapple
2 c. sugar
Juice of 2 lemons
2 env. Knox gelatin

1 (8 oz.) pkg. cream cheese
%c. sugar
1 large can crushed pineapple,
drained
1 (1 0 oz.) pkg. frozen strawberries
with juice

2 sliced bananas
V2 c. chopped nuts
1 regular size Cool Whip

Soften and blend cream cheese with sugar. Mix together the drained pineapple,
strawberries (with juice), bananas, nuts, and whip cream.
Combine both mixtures. Spoon into 9 x 13 inch pan or two 8V2 x 4V2 inch loaf
pans, filling % full. Freeze solid. Slice to serve.
Irene Swenson

22

1 c. cold water
2 c. whipping cream
2 large pkg. cream cheese, slightly
softened

Boil together pineapple, sugar, and juice of lemons, about 10 minutes, until
sugar is dissolved. Sprinkle gelatin on top of water and let set 10 minutes. Combine
pineapple mixture and gelatin mixture and let stand until it gels. Blend cheese and
whipping cream with electric mixer. Add to first mixture and pour into 9x 12x2 inch pan
and freeze. To serve, remove from freezer. Let soften about 15 minutes. Cut in squares.
Serve on lettuce leaf.
Lorrayne Ruby

Combine whipped topping and pineapple. Peel, core, and slice apples. Quarter
slices. Cut Snickers bars into small cubes. Chop peanuts. Fold in· apples, candy, and
peanuts to whipped topping mixture. Makes 6 to 8 servings.
Connie Smith

CHAMPAGNE SALAD

2 Tbsp. maraschino cherry juice
12 cherries
6 oz: cream cheese
1 c. Cool Whip

Heat pineapple with sugar. Soften gelatin in cold water. Stir in pineapple mixture.
Add cherry juice and cool.

2 Tbsp. maraschino cherry juice
12 cherries, finely chopped
1 (6 oz.) pkg. cream cheese
i c. Cool Whip

Heat pineapple with sugar. Soften gelatin in cold water. Stir in pineapple mixture.
Add cherry juice and cool.

1 (8 oz.) frozen whipped topping,
thawed
2 (8 oz.) cans crushed pineapple,
drained

SWEETHEART SALAD
2 c. crushed pineapple
V2 c. sugar
11!2 Tbsp. unflavored gelatin or 1
env. Knox
% c. cold water

FOR THANKSGIVING INSTEAD OF MAKING
GELATIN MOLD SALAD
Combine:

1 (16 oz.) whole cranberry sauce
1 (16 oz.) jellied cranberry sauce

1 can drained mandarin oranges
1 can drained pineapple chunks
Place in glass serving bowl. Decorate top with border of mandarin oranges.
Refrigerate.
Estelle Brown

LEMON FLUFF
1 large (6 oz.) lemon Jell-0
2 c. boiling water
1 cup cold water

1 (12 oz.) container Cool Whip
1 (20 oz.) can lemon pie filling

In a large bowl, dissolve Jell-0 in boiling water. Add cold water and stir. Chill
till slightly thickened. Fold the pie filling and Cool Whip into the Je\1-0. (You can use
an electric mixer to make sure it's completely mixed.) Pour into a large serving bowl
1271-95

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or two small ones and cover with Saran Wrap. Chill until set, 2 hours or more. Garnish
with lemon slices if desired.
Other kinds of Jell-0: Cherry pie filling with cherry or strawberry Jell-0. Blueberry
pie filling with grape Jell-0. Peach pie filling with peach Jell-0.
Janet Gillmore

CURRIED PEAR AND CHEESE SALAD
1f4 c. chopped peanuts
1 (29 oz.) can pear halves, chilled
V4 c. raisins
Lettuce
1h tsp. curry powder
1V2 c. cream style cottage cheese
Drain pears; slice lengthwise into quarters. Arrange on 6 lettuce-lined plates.
Mix remaining ingredients. Mound cheese mixture onto pear slices. Makes 6 servings.

SNOW SALAD
1 large can chunk pineapple,
1 (8 oz.) cream cheese
drained
16 maraschino cherries, cut up
2 c. mini marshmallows
V4 c. maraschino cherry juice
1 (12 oz.) Cool Whip
2 small cans mandarin oranges,
drained
Beat cream cheese with cherry juice until creamed. Mix in Cool Whip. Fold in
other ingredients. Freeze 1 hour, then refrigerate.
Sue Jozapaitis

JELLO SALAD
1 regular size Cool Whip
1 (6 oz.) orange Jell-0
1 pkg. mini marshmallows
1 can crushed pineapple (save
3112 c. water
juice)
Dissolve Jell-0 in water. Let cool. Leave Jell-0 set a little. Mix pineapple into
Jell-0; let cool again. Put solid layer pf mini marshmallows on top of Jell-0/pineapple

mixture.

24

Sue Jozapaitis

VEGETABLES
EQUIVALENT CHART
3 tsp .............••.....•............................... 1 Tbsp.
2 Tbsp ......•.............................................. 'I• c.
4 Tbsp ..................•..........•........................'/• c.
8 Tbsp ...........•.......................................•.•'/2 c.
16 Tbsp ..................................................... 1 c.
5 Tbsp. + 1 tsp .........••.•.•.................•..... 'lo c.
12 Tbsp ................................................... "'• c.
4 oz ........•.........•..............•.............•..........'/2 c.
8oz.......•................................................... 1 c.
16 oz .•...•.................................••..............• 1 lb.
1 oz .•........•...........••.....•...• 2 Tbsp. fat or liquid
2 c ........................................................... 1 pt.
2 pt.. ........................................................ 1 qt.
1 qt ........................................................... .4 c.

Sfe c ...............•.....•........•..••..... 1/2 c. + 2 Tbsp.

/e c ..•....................•...........•..... "'• c. + 2 Tbsp.
1 jigger ......•..•..................•. 11/2 fl. oz. (3 Tbsp.)
8 to 10 egg whites ....•...................•............ 1 c.
12 to 14 egg yolks ........•..•~ ....••..........•....... 1 c.
1 c. unwhipped cream ....•............2 c. whipped
1 lb. shredded American cheese ........•....• .4 c.

7

'I• lb. crumbled Bleu cheese ........•...•......... 1 c.
1 lemon .....•..•....•........................ 3 Tbsp. juice
1 orange .......................................... Yo c. juice
1 lb. unshelled walnuts .... 1'/2 to 1"1• c. shelled
2 c. fat .•.......•.............................•...•.•........ 1 lb.
1 lb. butter...............•...........•..• 2 c. or 4 sticks
2 c. granulated sugar ..•..........•...•............. 1 lb.
3 1/2-4 c. unsifted powdered sugar ............. 1 lb.
2'1• c. packed brown sugar ...••..........•....... 1 lb.
4 c. sifted flour ..•..•............................•...... 1 lb.
4'/• c. cake flour ....................................... 1 lb.
3'/• c. unsifted whole wheat flour .............. 1 lb.
4 oz. (1 to 1'I• c.) uncooked
macaroni ..........•..................... 2'/• c. cooked
7 oz. spaghetti.. .................•...•...... 4 c. cooked
4 oz. (1 1/2 to 2 c.) uncooked
noodles .................•.............•..... 2 c. cooked
28 saltine crackers ...•................... 1 c. crumbs
4 slices bread .•...•......................... 1 c. crumbs
14 square graham crackers .......... 1 c. crumbs
22 vanilla wafers ....................•..... 1 c. crumbs

CREAMED SPINACH
Fry 2 slices bacon and Y2 cup onions in small pieces. Add about 1 tablespoon
flour and cup of milk. Stir. Add 1 can of spinach (strained) and salt and pepper. Cook
10 minutes.
Rose Schalke

SWEET POTATO CASSEROLE
3 large sweet potatoes, boiled and
peeled to make 2 c. mashed
sweet potatoes
1 c. sugar
% c. melted butter

SUBSTITUTIONS FOR A MISSING INGREDIENT

I

l

1 square chocolate (1 ounce) = 3 or 4 tablespoons cocoa plus 'I• tablespoon fat
1 tablespoon cornstarch (for thickening) = 2 tablespoons flour
1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour
1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder = 'I• teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been
stirred
1 cup sweet milk = 1 cup sour milk or buttermilk plus 1/2 teaspoon baking soda
"'• cup cracker crumbs = 1 cup bread crumbs
1 cup cream, sour, heavy = 1/3 cup butter and 2fo cup milk in any sour milk recipe
1 teaspoon dried herbs = 1 tablespoon fresh herbs
1 cup whole milk = 1/2 cup evaporated milk and 1/2 cup water or 1 cup reconstituted nonfat
dry milk and 1 tablespoon butter
2 ounces compressed yeast = 3
ounce) packets of dry yeast
1 tablespoon instant minced onion, rehydrated = 1 small fresh onion
1 tablespoon prepared mustard = 1 teaspoon dry mustard
'I• teaspoon garlic powder = 1 small pressed clove of garlic
1 lb. whole dates = 11/2 cups, pitted and cut
3 medium bananas = 1 cup mashed
3 eups dry corn flakes = 1 cup crushed
10 miniature marshmallows = 1 large marshmallow

V2 c. milk
2 eggs, beaten
V2 tsp. cinnamon
V2 tsp. nutmeg

Mash potatoes in large bowl. Add remaining ingredients. Mix well. Bake at 400°
for 20 minutes. Remove and sprinkle with topping. Bake an additional 20 minutes.
Topping:
1 c. corn flakes
V2 c. chopped nuts (pecans or
walnuts)

V2 c. brown sugar
2 Tbsp. melted butter

Drizzle on butter until crumbly. Spoon on top.

rt•

I

\\

GENERAL OVEN CHART
Very slow oven .....•...•......... 250" to 300"F.
Slow oven .........••....•.......... 300" to 325°F.
Moderate oven ....••....•....•... 325 • to 375°F.
Medium hot oven •.....•••.....• 375" to 400"F.
Hot oven ...•...••...•.•.....•.....•. 400" to 45o•F.
Very hot oven •....•..•........•... 450" to 500"F.
Copyright© 1992 by Cookbook Publishers, Inc.

Sue Novak

RICE, MUSHROOM, OR BROCCOLI CASSEROLE

CONTENTS OF CANS

1 c. Minute rice
1 small jar Cheez Whiz
1 can mushroom soup
2 (10 oz.) pkg. frozen broccoli
V2 c. diced celery

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

Size:
Average Contents
8 oz........................................................ 1 cup
Picnic ...................•..•..............•.......... 1'I• cups
No. 300 ............................................. 1"/• cups
No. 1 tall .................................•............ 2 cups
No. 303 ................................................ 2 cups
No. 2 ................................................. 2'/2 cups
No. 2 1/2 .............................................. 3'/2 cups
No. 3 ................................................... .4 cups
No. 10 ....................................... 12 to 13 cups

•
•

1f2 c. diced onion
1 c. mushrooms
Salt and pepper to taste
Parmesan cheese (optional)

Saute onion and celery with Y2 cup butter. Combine all ingredients. Pour into
casserole dish. Bake at 350° for 45 minutes. Uncover last 10 minutes. Stir and sprinkle
with Parmesan cheese.
Can use microwave or slow cooker.
1271·95

25

~~

SPICED POTATOES
(Recipe from India)
3 medium potatoes (about 1 lb.)
1 Tbsp. vegetable oil
1J2 tsp. cumin
1J2 tsp. mustard seeds
% tsp. turmeric
1 small onion, chopped
1 Tbsp. fresh ginger, minced
3 fresh, hot green chilies, chopped
(more if desired)

frost the potatoes. Sprinkle the following topping over all and bake at 325° for 1 hour
and 15 minutes uncovered.

c. fresh or frozen and thawed
peas
1 tsp. salt
1J2 tsp. sugar
1 tsp. lemon juice
Chopped cilantro (to garnish)
1/2

Topping:

2 c. crushed corn flakes

% stick butter, melted
Mary Goschy

REFRIGERATED MASHED POTATOES
9 large potatoes (approx. 5 lb.),
cooked and drained
2 (3 oz.} pkg. cream cheese
1 c. sour cream

1. Boil, peel, and dice potatoes. Set aside.
2. Heat oil in a heavy skillet on medium-high. Add cumin, mustard, and turmeric.
When seeds pop, about 1 minute, stir in onion, ginger, and chiles. Cook until onion is
lightly browned, about 4 minutes.
3. Stir in peas, potatoes, salt, and sugar. Reduce heat to low and mix gently.
Sprinkle with lemon juice and cilantro. Makes 6 to 8 cups.
Mary Ann Schumann

2 tsp. onion salt
1 tsp. pepper
2 Tbsp. butter
1 Tbsp. chives (optional)

Mash cooked potatoes until smooth with potato masher. Add cream cheese,
sour cream, onion salt, pepper, and butter. Beat until smooth and fluffy. Put into 2 qt.iart
buttered casserole. Dot with butter and bake at 350o for 20 to 30 minutes.
be prepared ahead (will keep up to 2 weeks in refrigerator) and baked just
before Can
serving.

PARSLEY POTATOES
2 lb. potatoes, peeled and cut into
2 inch pieces
1J2 c. butter or margarine, melted

Barb Boldt

% c. minced fresh parsley
Salt and pepper to taste

ONION ROASTED POTATOES
2 lb. potatoes, cut in large chunks
1 env. dry onion soup mix

In a saucepan, cook potatoes in water to cover until tender; drain. Combine
butter and parsley; pour over the potatoes and toss to coat. Season with salt and
pepper. Yield: 6 to 8 servings.

In a large bowl, with a cover that seals, add potatoes, soup mix, and vegetable
oil. Shake bowl until potatoes are evenly coated. Place potatoes in a shallow baking
pan or casserole. Bake in 450° oven for 40 minutes or until potatoes are tender and
golden
brown. Stir occasionally. Garnish, if desired, with chopped parsley. Makes about
8
servings.

OVEN BAKED PAPRIKA POTATOES
3 large potatoes
1 tsp. paprika
1J2 tsp. salt

% c. vegetable oil

12 c. crushed corn flakes
% lb. butter, melted

1

also be made in the microwave. Cook on HIGH about 20 minutes, stirring
minutes.
after 10May

T. Roach

Peel potatoes; slice in halves or quarters. Combine paprika, salt, and crushed
corn flakes. Melt butter.

SPINACH SOUFFLE

Roll potatoes in butter, then in corn flake mixture. Bake, uncovered, at 350° for
1 hour or till done.

PARTY POTATOES
You will need 1 (32 ounce) package Southern style hash browns (thawed).
Mix together the following:

1 pt. sour cream
1 can condensed cream of chicken
soup

% stick butter, melted
2 c. shredded Cheddar cheese
1 small onion, chopped

.,

2 pkg. frozen chopped spinach
4 eggs, beaten
1 tsp. sugar
V2 grated onion
Dash of nutmeg

Va tsp. garlic powder
4 Tbsp. butter, melted
2 Tbsp. flour
1 c. grated Parmesan cheese

Cook and drain spinach; cool. Combine all ingredients and pour into an 8
inch square, greased pan. Sprinkle with additional grated cheese if desired. Bake,
uncovered, at 350° for 40 minutes .
Denise Wolinski

Put thawed potatoes in a 13x9 inch baking dish; salt lightly. Pour the sour cream,
soup, cheese, butter, and onion mixture over the potatoes. Do not mix, just sort of

BROCCOLI WITH SOUR CREAM SAUCE
You will need 2 (1 0 ounce) packages broccoli spears.
1271-95

Sauce:

2 Tbsp. minced onions, sauteed
2 Tbsp. melted margarine
1 V2 c. sour cream
1 tsp. vinegar
1f2 tsp. poppy seed

Clean and chop all the vegetables. Marinate overnight in dressing. Any other
fresh vegetables may also be added.

V2 tsp. paprika
112 tsp. salt

Sue Plants

Dash of pepper

1f2 c. chopped cashews

SWISS VEGETABLE MEDLEY

Saute onions in margarine. Add remainder of the ingredients. Beat; pour over
cooked broccoli. Top with cashews.
Estelle Lewandowski

1 (16 oz.) frozen broccoli, carrots,
and cauliflower, thawed and
drained
1 can cream of mushroom soup

1 c. (4 oz.) shredded Swiss cheese
1fa c. sour cream
% tsp. black pepper
1 can Durf<ee French fried onions
Combine vegetables, soup, Y2 cup cheese, sour cream, pepper, and V2 can of
French fried onions. Pour into a 1 quart casserole. Bake, covered, at 350° for 30
minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 more minutes.

GARLIC BUTTERED GREEN BEANS
1 lb. fresh or frozen green beans
V2 to 1 c. sliced fresh mushrooms
6 Tbsp. butter or margarine

2 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste

JanerE!tertng

In medium saucepan, cook green beans until tender. Meanwhile, in large skillet,
saute mushrooms in butter until tender. Add onion and garlic powders. Drain beans
and add to skillet with mushroom mixture. Toss to coat. Season with salt and pepper.
T. Roach

CREAMY VEGETABLE MEDLEY
1 (1 03/4 oz.) can condensed corn
soup
%c. milk

GREEN BEAN CASSEROLE
3 cans or 3 pkg. frozen green beans,
strained
1 can strained bean sprouts

1 (16 oz.) bag Birds Eye frozen farm
fresh mixtures
% c. shredded Cheddar cheese

In saucepan, mix soup, milk, and vegetables. Over medium heat, bring to a
boil. Cover and cook over low heat 15 minutes or until vegetables are tender, stirring
occasionally. Stir in cheese. Heat until cheese is melted. Serves 6.

1 can mushroom soup
Almonds

Rosemary Horton

Mix all ingredients; sprinkle with almonds. Bake 30 minutes at 350°.
Rose Scholke

SAVORY BAKED BEANS
1 Tbsp. prepared mustard
% c. unsulphured molasses

VEGGIE CASSEROLE

% tsp. Tabasco sauce
1 Tbsp. vinegar

Mix together in large casserole:

8 oz. shredded Cheddar cheese

1 can cream of celery soup
1 small ctn. sour cream

Combine all ingredients, but onions, and pour into a casserole. Arrange onion
slices over top. Bake in 425° oven for 30 minutes, or until hot and bubbly. Serves 4.

Add:

2 cans whole kernel corn, drained
2 cans cut green beans, drained

Add a broiled ham slice and a tossed salad for a quick dinner.

1 c. chopped celery

Estelle Brown

Mix all together. Sprinkle top with crushed, cheese flavored, crackers. Bake 1
hour at 350°.
Joanne Elfering

YUMMY BAKED BEANS
:Y4 c. catsup

1 (16 oz.) can baked beans
1 can kidney beans
1 can butter or lima beans
1 lb. hamburger, browned
1 lb. bacon, cut up and fried

ITALIAN VEGGIES
3
3
3
3

bunches broccoli
bunches green onions
heads cauliflower
boxes mushrooms

2 (1 lb.) cans baked beans
1 onion, sliced

3 boxes cherry tomatoes
2 large bottles Wish-Bone Italian
dressing

•

for.)

1 tsp. dry mustard
% c. brown sugar
1f2 c. white sugar
1 medium onion, chopped

Combine and stir welL Bake at 350° for 2 hours. (I use less sugar than called

Janet Gillmore

29

WESTERN BEAN BAKE
2 (16 oz.) cans pork and beans in
tomato sauce (or two 15% oz.
cans Ranchero beans)
1 (16 oz.) can pinto beans, drained
1 (16 oz.) can black beans, drained
1 (4 oz.) can chopped green chilies,
undrained (if you like them
hot, use chopped jalapenos)

% c. onions, thinly sliced
1 Tbsp. chopped, fresh cilantro
1 Tbsp. lime juice

BAR B-Q KRAUT
1 (No. 21!2) can sauerkraut
1% c. brown sugar
2 c. tomato juice or stewed
tomatoes

9 slices bacon

Mix first 3 ingredients in casserole dish."Arrange bacon over top. Bake at 300°
for 3 hours.

In 2 quart casserole, combine all ingredients. Bake, uncovered, at 350°F for 1
hour or till hot and bubbly. Stir before serving. Makes 15 servings.

Ann Held

MARINATED CARROTS
2 bunches cooked carrots, sliced
1 green pepper, diced

i sweet onion, ringed

Sauce:
3/4

1 tsp. pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
lfz c. wine vinegar (optional}

c. sugar

1f2 c. salad oil
1 can tomato soup
i tsp. salt

Mix sauce ingredients and pour over vegetables. Marinate 48 hours.

SCALLOPED CORN
2 Tbsp. melted butter
1 c. evaporated milk
1 c. crushed soda crackers

1 can creamed corn
2 eggs
1/2 tsp. salt
Dash of pepper

Beat eggs slightly; add rest of ingredients. Bake at 350° for 1 hour in a greased
casserole dish. Test by inserting table knife. It's done when knife comes out clean after
removing.
Kathy Meyers

KLUSKI AND KRAUT
1 kluski noodles
1 large jar kraut
1 medium onion, chopped fine

2 chicken bouillon cubes
Dill weed
2 sticks butter

Saute onion with 1 stick butter. Rinse and drain kraut, squeezing out all excess
water. Add to onion with bouillon, cooking over a low flame for 20 minutes. If this
mixture seems dry, add a small amount of water.
Cook noodles and drain well. Mix noodles, kraut, and second stick of butter.
Sprinkle with dill weed. Season to taste.
Denise Wolinski

31

MAIN DISHES
MEAT ROASTING GUIDE
Weight
Pounds

Cut

Approx.
Time (Hours)
(325° oven)

CHICKEN STIR-FRY

Internal
Temperature

Spring cleaning all day? Here's a dish !hat's a breeze to make tonight.

~----~--~-----~·-------------~--------~-----------

BEEF
Standing Rib Roast ·
(1 0 inch) ribs)
' If using shorter cut (8-inch)
ribs, allow 30 min. longer

P/4
2
2 112

140° (rare)
160° (medium)
170° (well done)

2 112
3
4 112

140° (rare)
i 60° (medium)
i 70° (well done)

4

2
2'12
3

140° (rare)
160° (medium)
170° (well done)

6

3
3'14
4

140° (rare)
160° (medium)
170° (well done)

5

2'14
3
3 1/4

140° (rare)
160° (medium)
170° (well done)

1 1h
2
2'14

140° (rare)
160° (medium)
170° (well done)

4

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

8

--------------------

Rolled Ribs

Rolled rump

2

--------

3

Sirloin tip
' Roast only if high quality.
Otherwise, braise.
2

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

LAMB
Leg

6

175° (medium)
180° (well done)

3
3'/z
---~·

8

4
4'12

175° (medium)
180° (well done)

-------

Cook 1 pound boneless skinless chicken breasts (cut into strips) in % cup
Miracle Whip or Miracle Whip Light dressing in large skillet on medium-high heat 3
minutes.
Add 1 (16 ounce) package frozen mixed vegetables (thawed) or 3 cups cut-up
fresh vegetables.
Stir in 2 tablespoons soy sauce and 1/z teaspoon garlic powder. Continue cooking
5 minutes or until chicken is cooked through. Serve over rice if desired. Serves 4.
· Lucille Becker

CROCK POT BAR-B-O POT ROAST
4 lb. boneless arm roast
2 Tbsp. oil
2 medium onions, sliced
1 garlic clove, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 c. packed brown sugar

1fz c. cider vinegar
1 Tbsp. salt
2 Tbsp. Worcestershire sauce
1 tsp. dry mustard
%pepper
2 bay leaves

In large crock pot over MEDIUM heat in hot oil, brown beef on both sides.
Remove meat. In same pot over MEDIUM heat, saute onions and garlic. Spoon off
drippings; stir in remaining ingredients.
Return meat to crock pot. Over HIGH heat, heat to boiling. Reduce heat to
LOW; cover and simmer for 3 hours or until meat is fork tender, turning meat once.

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

VEAL

5
6

Leg (piece)
Shoulder
Rolled Shoulder

3to 5

21/z to 3
31/2
3to 31/z

170° (well done)
170° (well done)
170° (well done)

POULTRY ROASTING GUIDE
Approx. Total
Roasting Time

Type of
Poultry

Ready-ToCook Weight

Oven
Temperature

TURKEY

6to81bs.
8 to 121bs.
12 to 161bs.
16 to 20 lbs.
20 to 241bs.

325°
325°
325°
325°
300°

21/2 to 3 hrs.
3to 31/2 hrs.
31/2 to 4 hrs.
4 to 4'12 hrs.
5to6hrs.

2 to 21/2 lbs
2112 to 4lbs.
4 to 81bs.

400°
400°
325°

1 to 1'/z hrs.
1'/z to 21/z hrs.
3 to 5 hrs.

325°

21/z to 3 hrs.

CHiCKEN
(Unstuffed)

----

BEEF STIR-FRY
1V2 lb. round steak
2 Tbsp. white wine
3 Tbsp. soy sauce
1f2 tsp. garlic powder
Y2 tsp. ginger
2 Tbsp. vegetable oil

1 medium onion, chopped

Y2 c. fruit juice (apple or pineapple
work well)
1 Tbsp. corn starch
2 c. chopped vegetables (celery,
broccoli, peppers, etc.}

Marinate beef with wine, soy sauce, garlic powder, and ginger for at least 1
hour. Brown beef and onion in oil, reserving marinade. Dissolve corn starch in juice
with any leftover marinade. Add vegetables; cover and simmer 5 to i 0 minutes. Serve
over rice or Chinese noodles. Serves 6.
Glenmore Peterson

~

DUCK

3 to 51bs.

(Unstuffed)
NOTE: Small chickens are roasted at 400° so that they brown well in the short cooking time.
They may also be done at 325° but will take longer and will not be as brown. Increase cooking

ELEPHANT STEW
1 elephant
2 rabbits (optional)

time 15 to 20 minutes for stuffed chicken and duck.
1271-95

Copyright<' 1982 COOKBOOK PUBLISHERS, INC.

Seasoned brown gravy

33

Cut elephant into bite-size pieces. This should take about 2 months. Cover with
brown gravy and cook over kerosene fire about four weeks. If more than 3,800 people
are present, add rabbits. Do this only if necessary, as most people do not like to find
hare in their stew!

MARINATED STEAK
1% lb. round steak
1 large onion, sliced
1 medium pepper, sliced
V2 c. vegetable oil

V2 c. soy sauce
% c. brown sugar
1 clove garlic, chopped
1 tsp. ginger

Trim steak and score edges at 2 inch intervals. Place steak, onion, and pepper
in large shallow pan. Combine remaining ingredients and pour over steak. Cover with
plastic wrap and refrigerate overnight, turning once.

BAKED PORK CHOPS AND STUFFING
4 pork chops
1 Tbsp. oil

2 Tbsp. water
% Tb_sp. poultry seasoning
1 can cream of mushroom soup
V3 c. water

2 c. (2 slices) soft bread cubes
2 Tbsp. chopped onion
% c. melted butter or margarine

In large skillet, brown pork chops in oil. Place chops in shallow baking dish, 2
to 2V2 quart. Lightly mix together bread, onion, butter, 2 tablespoons water, and poultry
seasoning. Place mound of stuffing on top of each chop. Blend soup and V3 cup water.
Pour over chops. Bake, uncovered, at 350° for 1 hour, until meat is tender.

•

Drain steak; reserve marinade. When grilling, baste with marinade. "Very tender."
Sue Jozapaitis

Terri Roach

HONEY-PECAN PORK CUTLETS
Honey and pecans make this meal special. Add cabbage slaw and baked sweet
potatoes.

ITALIAN SAUSAGE SANDWICH
2 Tbsp. olive oil
3 lb. Italian sausage, cut in lengths
of hard roll
4 to 6 green peppers, sliced

3 small cans tomato paste
6 small cans water
Dash of oregano

Brown sausage in olive oil; add green peppers, tomato paste, water, and oreg·
ano. Simmer 1 hour. Serve on roll.
Rose Scholke

4 pork cutlets (% inch thick)

4 Tbsp. honey
4 Tbsp. chopped pecans

1 Tbsp. butter

In a large heavy skillet over medium-high heat, melt butter; add cutlets and
brown on one side. Turn cutlets. In a small bowl, mix together honey and chopped
pecans. Add mixture to pan and stir gently. Cover and simmer for 7 to 8 minutes. Serve
cutlets with pecan sauce. Makes 4 servings each with 291 calories, 13 g fat, and 85
mg cholesterol.

Lucille Becker

SAUCED PORK CHOPS
BAKED PORK CHOPS

Rich, but oh so very tasty; a favorite of ours.

6 pork chops, cut 1 inch thick

l1f2 c. finely crushed round, buttery

% c. flour
1% tsp. salt
% tsp. pepper
1 egg, slightly beaten
2 Tbsp. water

crackers
1 Tbsp. margarine
2 onions, finely chopped
1 clove garlic, minced

Prepare sauce: Put 1/2 cup lightly packed brown sugar and 1 teaspoon dry
mustard in a saucepan. Stir together 1 cup water, 2 tablespoons cider vinegar, and a
blend of 1 cup ketchup and 3 ounces cream cheese. Add 3 lemon slices and 1
tablespoon butter or margarine. Heat together thoroughly, stirring occasionally.
Meanwhile, coat chops with a mixture of flour, salt, and pepper; dip both sides
of each chop in a blend of egg and water, and finally coat with cracker crumbs.
Brown chops on both sides in hot butter. Remove from skillet; keep warm. Add
onions and garlic to fat remaining in skillet. Cook, stirring occasionally, until onion is
soft Return chops to skillet. Pour sauce over all. Cook, covered, over low heat about
50 minutes, or until meat is tender, basting occasionally. Remove chops to a warm
platter. Pour sauce into a gravy boat to pass. Serve with extra wide egg noodles.
The Moses Family

34

12 pork chops
1 can cream of mushroom soup
1 can cream of celery soup

1 pkg. dry onion soup mix
1 c. water

Place pork chops in roasting pan. Salt and pepper. Mix remaining ingredients
and pour over meat. Cover and bake 2 hours at 400°. Serves 6 to 12.

Diane Horton

POLISH PORK lOIN
1 (4 to 5 lb.) pork loin
2 Tbsp. flour
1% tsp. salt
1 tsp. dry mustard

12 tsp. sugar
% tsp. black pepper (optional)
1

% tsp. ground sage

Mix flour, salt, mustard, sugar, and sage. Rub over surface of meat Set meat,
fat side up, in a roasting pan. Roast at 325° for 1V2 hours.
Topping:
1% c. applesauce

1f2 c. brown sugar

% tsp. cinnamon

% tsp. salt

1271·95

35

Mix all ingredients. Spread on top of roast. Roast additional 45 minutes or until
done.

Good on ham or roast pork.
Estelle Brown

Bonnie Keefer

ONE PAN PORK CHOPS AND FRIED RICE
2 cans French onion soup
1 can water

2% c. Minute rice
6 pork chops

Pour rice in bottom of 9x13 inch glass pan. Pour in 1 can of water; place pork
chops on top of rice. Pour second can over chops. Cover pan with foil. Bake at 350°
for 45 minutes. Take foil off; bake 15 more minutes.
Lill Eibl

LEMON BASIL "CHICKEN
This simple dish makes a great Sunday night dinner for the family or just the
two of you!
1 c. Miracle Whip salad dressing
2 Tbsp. lemon juice
2 tsp. honey

1 tsp. dried basil leaves

1 broiler-fcyer chicken, cut up (2%
to 31ti.}

Heat oven to 375°F.

PORK CUTLET CORDON BLEU
1 egg
4 large pork cutlets
Bread crumbs
4 thin slices deli ham
4 thin slices Swiss cheese
Season cutlets with salt, pepper, and Lawry's season salt. Roll Swiss cheese
inside ham. Place ham and cheese in center of cutlet. Roll up lightly so no ham or
cheese shows. Roll in egg mixture, then roll in bread crumbs. Lightly pack. Slowly fry
in pan of butter or margarine or bacon grease till done. Makes 4 servings.
Diane Horton

Mix salad dressing, juice, honey, and basil. Place chicken in 13x9 inch. bakiog
dish. Spread with salad dressing mixture.
Bake 45 minutes or until cooked through. Makes 4 servings.
Variation: Substitute 6 boneless skinless chicken breast halves for chicken
pieces. Bake 30 minutes or until cooked through. Makes 6 servings.
For 2 servings: Cut dressing, juice, honey, and ba~illeaves in halves. Substitute
2 bone-in chicken breast halves for chicken pieces. Place in 8 inch square baking
dish. Bake 35 to 40 minutes or until cooked through.
Prep time: 10 minutes. Cooking time: 45 minutes.
Lucille Becker

NORWEGIAN PORK CHOPS WITH CARAWAY APPLES
4 pork chops (% to 3f4 inch thick)
Flour
Sage to taste
Salt and pepper to taste
3 Tbsp. vegetable oil for frying

4 medium apples, peeled, cored,
and sliced in V4 inch rings
1 tsp. caraway seed, crushed
slightly with back of a spoon
1/4 c. apple juice

Dust pork chops lightly with flour, shaking off excess. Rub each pork chop with
ground sage, salt, and pepper on both sides. Heat oil in large skillet. Brown chops
slightly on both sides; set aside. Spread 1f2 the apples over the bottom. Lay pork chops
over the apples, then top with remaining apples and caraway seeds. Deglaze the skillet
with apple juice and pour over all. Cover and bake at 350° for about 1 hour. Baste
occasionally with pan juices.
Denise Wolinski

ROYAL RAISIN SAUCE
IIi

:

1 c. raisins
2 c. water
2 Tbsp. cornstarch
2 Tbsp. sugar

Vs tsp. salt
2 Tbsp. cold water
1 Tbsp. butter or oleo
2 Tbsp. lemon juice

Simmer raisins in 2 cups water for 15 minutes. Make paste of cornstarch, sugar,
salt, and 2 tablespoons water. Add to raisins. Heat until thick. Remove from heat. Add
butter and lemon juice. Mix well.

36

CHICKEN-VEGETABLE SKILLET
Serve family or friends this one-dish dinner with a fresh fruit salad and herb
toast. Add spiced peaches over ice cream or frozen yogurt for dessert.

8 broiler-fryer chicken thighs,
skinned and fat trimmed
3f4 tsp. salt, divided
1 Tbsp. vegetable oil
3 medium red-skinned potatoes,
scrubbed and cut in V4 inch
slices
1 medium onion, sliced

1f2 lb. mushrooms, quartered
1 large tomato, coarsely chopped
V4 c. chicken broth
V4 c. dry white wine
V2 tsp. oregano
V4 tsp. pepper
1 Tbsp. chopped parsley

Sprinkle chicken with 1f4 teaspoon salt. In a large nonstick skillet, heat oil to
medium-high temperature. Add chicken and cook, turning, about 8 minutes or until
brown on both sides. Remove chicken; set aside. In the same pan, layer potatoes,
onion, chicken, mushrooms, and tomato. In a 1-cup measure, mix together broth and
wine. Pour liquids over chicken and vegetables. Sprinkle oregano, remaining salt and
pepper over all. Heat to boiling; cover. Reduce heat to medium-low and cook about
20 minutes or until chicken and vegetables are fork-tender. Sprinkle with fresh parsley
before serving. Makes 4 servings each with 311 calories, 9 g fat, and 114 mg cholesterol.
Lucille Becker

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37

CROCK POT CACCIATORE
1
1
4
3

green pepper, seeded and sliced
Tbsp. dehydrated minced onion
chicken breasts
(8 oz.) cans tomato sauce

Arrange chicken breasts in a lightly greased 12x8x2 inch baking dish. Top with
cheese slices. Combine soup and milk; stir well. Spoon sauce over chicken; sprinkle
with stuffing mix. Drizzle butter over crumbs; cover and bake at 350° for 50 to 60
minutes.

2 garlic cloves, minced
1 tsp. oregano leaves
2 tsp. basil
% tsp. fennel seed

Glenmore Peterson

Put green pepper and onion in bottom of crock pot Add the chicken. Mix the
spices into the tomato sauce. Pour sauce over the other ingredients in the pot Cook
on LOW 8 to 9 hours. Serves 4.
Mary Bolton

APRICOT CHICKEN
8 chicken breasts (or parts of
chicken)
Salt and pepper
1 c. Russian salad dressing (WishBone)

CHICKEN PASTA DIVAN
8 oz. spaghetti, cooked

2 c. cooked, cubed chicken

1 (1 0 oz.) pkg. broccoli spears or

4 slices American cheese

Place chicken in a 9x13 inch greased pan. Sprinkle with salt and pepper. Mix
salad dressing, jam, and soup mix. Spread 1f2 over chicken. Cover and bake 35minutes
at 350°. Uncover, turn chicken over, and spread remaining sauce. Continue to bake
45 minutes or until chicken is done.

flowerets, cooked 2 minutes
Sauce:

1f2 c. mayonnaise

2 Tbsp. white wine or sherry
1 can cream of chicken soup

1fz tsp. curry powder
1 tsp. lemon juice

Verna Ramelow

THAI CURRY CHICKEN AND VEGETABLES

Combine sauce ingredients in large skillet and heat till blended. Add broccoli
and chicken. Drain pasta and add to heated chicken, etc. Top with cheese. Place under
broiler until cheese bubbles, about 1 minute.
Iris Dries

2 Tbsp. oil
1 tsp. five-spice powder
V2 to 1% tsp. salt
1/2 tsp. monosodium glutamate (if
desired}
V2 tsp. garlic powder
Y2 tsp. ginger
112 tsp. pepper
% tsp. cayenne pepper
1 Tbsp. soy sauce
1% lb. chicken breasts, skinned,
boned, and cut into 1 inch
pieces

OVERNIGHT CASSEROLE
1 (7 oz.) pkg. elbow macaroni
(uncooked)
1 (8 oz.) pkg. Brick Velveeta cheese
2 cans condensed cream of chicken
soup (you may substitute
with 1 can cream of mushroom
soup)

2 c. milk
2 c. diced cooked chicken breast
4 hard-boiled eggs
1 small onion, finely chopped

SWISS CHICKEN CASSEROLE
6 chicken breast halves, skinned
and boned
6 (4x4 inch) slices Swiss cheese
1 (1 0% oz.) can cream of chicken
soup (undiluted)

V4 c. milk
2 c. herb seasoned stuffing mix
% c. butter or margarine, melted

1

c.

chicken broth

3 tsp. curry powder
2 Tbsp. rice wine vinegar or vinegar
1 (14 oz.) can coconut milk (not

cream of coconut)
1 (16 oz.) pkg. Green Giant American
Mixtures San Francisco Style
frozen broccoli, carrots, water
chestnuts, and red peppers
5 c. hot cooked rice

Heat oil in large skillet or wok over medium-high heat until hot. Stir in five-spice
powder, salt, monosodium glutamate, garlic powder, ginger, pepper, cayenne pepper,
and soy sauce; blend well. Add chicken; cook and stir 5 to 8 minutes or until coated
with seasonings, lightly browned and no longer pink. Add chicken broth, curry powder,
vinegar, and coconut milk; stir. Bring to a boil. Reduce heat; simmer, uncovered, 20
to 25 minutes, stirring occasionally.

Mix all ingredients (except 2 of the hard-boiled eggs) in a large bowl. Cover
and refrigerate overnight. Remove from the refrigerator about i hour before baking.
Stir, then place in a buttered 13x9 inch casserole. Place slices of 2 hard-boiled eggs
on top, then bake, uncovered, for 1 hour at 350°. Remove from oven and grate a little
cheese over top and return to oven for 112 hour longer.
Mary Goschy

38

1 (8 oz.) apricot jam
1 pkg. onion soup mix

.-..

Add vegetables to skillet; bring to a boil. Cook 3 to 5 minutes or until vegetables
are crisp-tender. Serve over rice. Makes 10 servings.
Glenmore Peterson

CHICKEN AND RICE
1 c. uncooked rice
1 chicken, cut up and seasoned
1 pkg. onion soup
1271·95

1 can cream of mushroom soup,
mixed with 1 can water

39

Grease 9x9 inch pan. Spread rice evenly over bottom. Add cut up fryer. Sprinkle
onion soup over chicken. Top with mushroom soup. Bake approximately 2 hours at
325°. Cover with foil.
Jeanette Merten

CHICKEN RICE CASSEROLE
1% c. Minute rice (not cooked)

V2 c. milk

1 can cream of mushroom soup
1 can cream of celery soup

1 cut up frying chicken
1 pkg. onion soup mix

Mix rice, milk, and undiluted soups in bottom of a flat casserole. Place the
chicken pieces on top. Sprinkle onion soup on top and cover tightly with foil. Bake 1
hour at 350°. Remove foil and bake about 15 minutes longer or until chicken is brown.
Do not season chicken since soup mix contains seasoning. Serves four persons.
Mary Goschy

AMARETTO CHICKEN
3 chicken breasts, boned, skinned,
and split
1 tsp. salt
1 tsp. pepper
1 c. flour
1 pt. fresh mushrooms, thickly
sliced
% c. Amaretto

11/z c. chicken broth (I use more)
1 Tbsp. cornstarch
112 tsp. garlic powder
% tsp. curry powder
V2 c. butter
1 tsp. lemon juice
% c. sliced almonds

Cut chicken breasts into 1 inch slices or cubes. Combine salt, pepper, garlic,
and curry. Sprinkle over chicken and let stand about 1 hour in spices. Roll chicken in
flour until well coated. Heat butter in skillet. Saute chicken until tender and lightly
browned. Add mushrooms, Amaretto, and lemon juice. Simmer for 5 minutes. Add
chicken broth, mixed with cornstarch. Stir over low heat until mixture thickens.
Serve over cooked noodles or wild rice. Sprinkle with almonds. Makes 4 to 6
generous servings.
Sue Plants

FORGOTTEN CHICKEN
1 c. rice
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of celery soup

IJ2 c. milk
1!2 (10 oz.) env. dry onion soup mix
Salt and pepper to taste
~ to 3 lb. chicken pieces

Heat together first 5 ingredients until warm. Pour into buttered baking dish or
casserole. Season the chicken with dry soup mix, salt, and pepper. Arrange over the
rice mixture. Cover and bake at 350° for 11!2 hours.
Janet Gillmore

MIGHTY GOOD CHICKEN
4 chicken breasts, boned, split, and
skinned
6 oz. Swiss cheese, sliced
1 can cream of chicken soup

112 c. white wine
2 c. stuffing mix
% lb. melted butter

Salt and pepper chicken. Place in a 9x13 inch pan. Top with cheese, then soup
which has been mixed with wine. Melt butter and add stuffing mix together, then place
on top of soup mixture. Serve with rice and peas. Also good with muffins and cranberry
relish. Bake at 300° for i V2 hours.
Ann Held

CHICKEN AND BROCCOLI
2 lb. precooked, bite~size chicken
chunks
1 lb. broccoli, parboiled for 5
minutes
1 (8 oz.) container .sour cream

2 cans cream of chicken soup
2 c. crushed Ritz crackers
1 Tbsp. poppy seed
1 stick melted butter or margarine

Put broccoli in 9x13 inch pan. Add chicken pieces. Mix together sour cream
and chicken soup and spread over chicken. Mix together crackers and butter; crumble
over chicken. Bake, uncovered, at 350° for 30 minutes, till top is brown. Let stand i 5
minutes before serving. Serve with baked or mashed potatoes. Serves 8.
Janet Gillmore

CHICKEN ENCHILADA CASSEROLE
SECOND-TIME TURKEY (TUNA OR CHICKEN)
5 to 6 oz. egg noodles
2 c. leftover turkey, chopped
1 can condensed mushroom soup
2fa c. milk

% c. diced green pepper
V4 c. sliced stuffed olives
1f2 c. grated Parmesan cheese
Crushed potato chips

Cook noodles as directed on package and drain. Blend soup with milk. Add
green pepper, olives, and cheese. Combine egg noodles, turkey, and soup mixture.
Stir just until well mixed together. Pour into greased casserole. Top with crushed potato
chips. Bake at 325° for 30 to 35 minutes. Serves 6.
Connie Smith

1 pkg. small corn tortillas, cut in

bite-size pieces
1 lb. Colby cheese, grated
112 large onion, chopped fine
1 small bell pepper, chopped
1 small can chopped green chiles
1 large can evaporated milk
1 can cream of chicken soup
(undiluted)

1 can cream of mushroom soup
(undiluted)
% stick margarine
2 to 3 boneless, skinless chicken
breast halves, cooked and
chopped

Simmer chopped onion and pepper in margarine till soft. In another pan, warm
soups and milk. Add the onion and pepper mixture. Stir in the green chiles and chicken.

41

In 9x13 inch pan, arrange as follows: Half of tortilla pieces, half of soup mix,
and half of grated cheese Repeat layers; end with cheese.
Bake at 350° for approximately 30 minutes. Can be made ahead and refrigerated
at least 1 hour before baking and bake at 350° for approximately 45 minutes till done.
Barb Boldt

CHICKEN TORTILLA CASSEROLE
2 Tbsp. oil
6 chicken breasts, boned, skinned,
and cut into thin strips
1J2 c. thinly sliced green onions
1 clove garlic, minced
3 Tbsp. cornstarch
4 c. cold chicken broth
11!2 c. (6 oz.) shredded Monterey
cheese, divided

1/2

c. salad dressing

FROZEN CHICKEN AND RICE CASSEROLE
1 pkg. Uncle Ben's wild rice, cooked
as directed on pkg.
1f2 c. chopped onion
%c. butter
1f4 c. flour
1 small can sliced mushrooms

1% c. chicken broth
1% c. half & half
3 c. cooked, cut up chicken
1% tsp. salt
1,1 tsp. pepper
1% oz. slivered almonds

Cook onion in butter. Stir in flour, salt, and pepper. Add broth gradually, then
add half & half. Add rest of ingredients. Freeze before baking. Defrost, then bake at
350° for 30 minutes.

' hours to defrost.
This is a great make-ahead dish. It does take several

1J2 c. sour cream
1 (4 oz.) can chopped green chilies

Sue Plants

(undrained)

12 c. ripe olives, sliced and divided

1

c. chopped cilantro or parsley
12 (7 oz.) flour tortillas

1/2

Heat oil in skillet. Add chicken, onions, and garlic. Cook, stirring often, until
chicken is brown and cooked through. In saucepan, stir together broth and cornstarch,
stirring constantly. Bring to boil (over medium heat); boil 1 minute.
Stir in 1 cup cheese, salad dressing, sour cream, chilies, 1/4 cup of the olives,
and parsley until smooth. Remove 1 cup sauce and stir into chicken mixture. Spoon
2 tablespoons chicken mixture into each tortilla; roll to enclose.
Place tortilla, seam side down, in 13x9 inch pan. Spoon over remaining sauce.
Top with remaining cheese and olives. Bake in 350° oven for 25 minutes.
Lynn Fosco

BEEF-BROCCOLI PIE
1 lb. ground beef
% c. chopped onion
2 Tbsp. flour
% tsp. salt
1V4 c. milk
4 oz. Jack cheese

1 (3 oz.) pkg. cream cheese,
softened
1 egg, beaten
1 (1 0 oz.) pkg. chopped broccoli,
slightly defrosted
Pastry for 9 inch two crust pie

Brown meat, onion, and garlic. Drain fat Stir in flour and salt. Add 1% cups
milk. Add softened cream cheese. Cook and stir until smooth and bubbly. Add moderate
amount of creamed mixture to beaten egg. Return to skillet; cook and stir 1 or 2
minutes. Stir in broccoli. Spoon mixture into pastry shell. Arrange Jack cheese in slices
on top of meat mixture. Put on top crust; slash to allow steam to escape. Brush top
with a little milk for a nicely browned crust.
Bake at 350° for 45 minutes. Let stand 1 0 minutes before serving. Serves 4 to
6 people.
Lorrayne Ruby

LEMON CHICKEN PRIMAVERA
2 Tbsp. margarine or butter
1 lb. skinless, boneless chicken
breasts, cut into strips
3 cloves garlic, minced (optional)
2 Tbsp. lemon juice
1J2 tsp. dried basil leaves, crushed

1fa tsp. pepper
1 (16 oz.) can chicken gravy
1 (16 oz.) pkg. frozen vegetable
combination
4 c. cooked spaghetti (8 oz. dry)

1. In 10 inch skillet, over medium high heat, in 1 tablespoon hot margarine,
cook V2 of the chicken until browned, stirring often. Remove; set aside. Repeat with
remaining margarine and chicken. Return chicken to skillet.
2. Stir in garlic, lemon juice, basil, and pepper; cook 2 minutes.
3. Stir in gravy and vegetables. Heat to boiling. Reduce heat to low. Cover;
cook 1 0 minutes or until vegetables are tender, stirring occasionally. Serve over spaghetti. Garnish with fresh basil. Makes 5 cups or 4 servings.
Lucille M. Becker

MEATBALLS
11!2 lb. ground beef
% c. bread crumbs
% c. cold water
1 beaten egg

% tsp. nutmeg
Va tsp. allspice
1% tsp. salt
% tsp. pepper

Mix all. Shape into walnut size balls. Brown in shortening. Remove from pan
as they brown. Make sauce.
Sauce:
3 onions, sliced
% c. drippings
3 Tbsp. flour
1% tsp. salt

% tsp. pepper
2% c. water
1f2 c. milk
1f2 tsp. Worcestershire

42
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43

7

Cook onions in drippings until dark brown" Stir in flour, salt, and peppeL Blend
in remaining ingredients" Heat to boiling, stirring constantly" Add meatballs; cover and
simmer 30 minutes" Stir occasionally"
Joan Jackson

BARBECUED HOT DOGS
1f2 c. finely chopped onion
2 Tbsp. chopped green pepper
2 Tbsp. salad oil
1 tsp. salt

%c. catsup
2 Tbsp. mustard
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce

Combine onion and pepper and cook in hot oil until tender. Score hot dogs
diagonally" Add with rest of ingredients to onion mixture< Simmer, uncovered, for 5
minutes" Serves 5"
Connie Smith

BEEF CASSEROlE
11!2 lb. ground beef
1 c. chopped onions
1 can whole kernel com, drained

1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream

1/4 c. pimento
% tsp. pepper
% tsp. salt
3 Tbsp. butter, melted
3 c. medium cooked noodles
3 c. soft bread crumbs

Brown meat; add onions. Cook until tender, but not brown. Add all ingredients,
but crumbs and butter. Stir well and add noodles. Pour into greased dish. Sprinkle
with melted butter crumbs.

ITAliAN BEEF STIR-FRY
Count on salad dressing for flavor fast; add a mixed green and marinated
vegetable salad and garlic toast to complete the me;;~l.
1 lb. beef round tip steaks, cut % to
%inch thick
1 112 c. uncooked bow-tie pasta
1 Tbsp. olive oil
2 cloves garlic, crushed
% tsp. salt
% tsp. pepper

1f2 lb. sliced mushrooms
1

e. cherry tomato halves

% c. prepared fat-free Italian salad
dressing
1 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh Italian
parsley
~

Cook pasta according to package directions" Keep warm. Stack beef steaks;
cut lengthwise in halves, then crosswise into 1 inch wide strips< In a large nonstick
skillet, heat oil over medium-high heat until hot Add beef and garlic, half at a time;
stir-fry 1 minute or until outside is no longer pink. Do not overcook. Season to tast-e.Remove beef with slotted spoon; keep warm. In skillet, add mushrooms; stir-fry 3
minutes or until tender. Return beef to skillet; add tomatoes and salad dressing. Heat
Spoon beef mixture over hot pasta; sprinkle with cheese and parsley" Makes 4 servings
each with 356 calories, 11 g fat, and 71 mg cholesteroL
Lucille Becker

HORSERADISH MEAT BALLS
After browning meat balls in skillet, remove them and any excess fat. Mix in
bowl 1 small sour cream, 1 tablespoon flour, and 1 to 2 tablespoons horseradish. Add
water or bouillon to skillet and heat, tnen add sour cream mixture, stirring< Add meat
balls and heat through" Serve with mashed potatoes.
Rose Schalke

Bake at 350° for 30 minutes or until heated through.
Jean Skora

lEMONY BEEF AND BARlEY WITH SUGAR SNAP PEAS
Serve this one-pot supper with a frozen fruit salad and crisp wheat rolls.
1 lb. lean ground beef

V2 c. quick-cooking barley

1f2 lb. mushrooms, sliced

1f2 tsp. salt
% tsp. pepper

1 medium onion, chopped
1 large carrot, thinly sliced
1 clove garlic, crushed
1 (14.5 oz.) can ready-to-serve beef
broth

BARBE QUE
2% lb. ground chuck
% c. celery, chopped
1 onion, chopped
2 Tbsp. brown sugar
5 Tbsp. cider vinegar

Brown hamburger, celery, and onion. Add rest of ingredients. Simmer for approximately 11f2 hours.

1 (8 oz.) pkg. frozen sugar snap
peas, defrosted
V4 c. chopped fresh parsley
1 tsp. grated lemon peel

In a large nonstick skillet, cook and stir ground beef, mushrooms, onion, carrot,
and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking
into % inch crumbles" Drain. Stir in broth, barley, salt, and pepper. Bring to a boil;
reduce heat to medium-low. Cover tightly and simmer 10 minutes. Add peas; continue
cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel. Makes
4 servings each with 259 calories, 10 g fat, and 70 mg cholesterol.
Lucille Becker

%c. ketchup
1 c. tomato paste
1 large can tomatoes
2 Tbsp. Worcestershire sauce

Kathy Meyers

MEAT LOAF
1 pkg. dry onion soup
2 lb. hamburger
1 tsp. garlic powder
2 c. bread cubes

1 egg
1 Tbsp. Worcestershire
1 Tbsp. steak sauce
1 c. brown gravy

Preheat oven to 350°. Mix together, saving 1f2 cup gravy. Bake Vz hour. Pour
remaining gravy over meat. Cook another Vz hour. Serves 6"
Sue Plants

44

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45

MEAT LOAF
1f2 c. warm water
2 lb. ground steak
1 pkg. onion soup mix
2 eggs
2 strips bacon
i1f2 c. bread crumbs
1 (8 oz.) can tomato sauce
%c. ketchup
1 tsp. Accent
Beat first 7 ingredients thoroughly. Put into loaf pan. Cover with 2 strips bacon
if desired. Pour one 8 ounce can tomato sauce over top. Bake one hour at 350°.
Serves 6.

Ruth Farm

EASY POTATO AND BEEF CASSEROLE
1 lb. ground beef

1 c. sliced onion
% tsp. minced fresh garlic
1V2 Tbsp. flour
2 tsp. salt

6 medium potatoes
1f2 tsp. ground black pepper
1 Tbsp. butter or oleo
Chopped fresh parsley

Cook meat, onion, and garlic together until meat is no longer red. Stir in !lour
and i teaspoon salt. Peel and cut potatoes into slices 1/s inch thick. Fill a shallow
buttered baking dish with alternating layers of potatoes and meat, having potatoes as
bottom and top layers; sprinkle potato layers with remaining salt, mixed with pepper.
Cover and bake at 350° for i hour, or until potatoes are tender. Remove cover and
dot top with butter or oleo. Place under broiler to brown. Sprinkle with parsley. Serve
hot. Makes 6 servings.

Estelle Brown

QUICK BEEF STROGANOFF
1 lb. beef sirloin
1 Tbsp. shortening
1 medium onion, sliced
1 clove garlic, minced
1 can condensed cream of

mushroom soup

1 c. sour cream

1 (3 oz.) can broiled, sliced
mushrooms (undrained)
2 Tbsp. catsup
2 tsp. Worcestershire sauce
1f2 to 1 pkg. noodles

Cut meat in 1f4 inch strips. Brown in hot shortening. Add onion and garlic; cook
till onion is crisp-tender. Combine remaining ingredients, except noodles. Add to meat.
Heat through, but do not boil. Serve over noodles. Serves 4.

BEEF STEW FOR BREAD BOWLS
1 Tbsp. oil
1 lb. round steak, cut into 1 inch
cubes
5 to 6 large carrots, chopped
3 ribs of celery, chopped
3 to 4 large potatoes, peeled and
cubed
1 medium onion, chopped

46

1 (10112 oz.) can condensed beef
broth
1 (1 0% oz.) can golden mushroom
soup
1112 c. water
112 tsp. dried thyme
Pepper or hot sauce to taste

In a Dutch oven over medium-high heat, heat oil until hot. Add beef cubes. Cook
and stir until browned on all sides. Stir in remaining ingredients. Bring to a boil. Reduce
heat and simmer, partially covered, for 1 to 1V2 hours or until meat and vegetables are
tender. Yield: 6 servings (1 V2 cups each).
Lucille Becker

IRISH BREAD BOWLS
1 pkg. hot roll mix
1 c. instant mashed potato flakes
1 Tbsp. fresh or dried chives (or
substitute snipped green
onion tops)
1 tsp. dried minced onion

1% c. water, heated to 120°F. to
130°F.
2 Tbsp. sQHened margarine or
butter
1 egg

On a large cookie shAet, invert six 1 0 ounce custard cups. Generously g(ei1se
outside of the cups. In a large bowl, combine flour mixture from hot-roll mix, the potato
flakes, chives, and onion with yeast from the foil packet. Stir in the water (measure
exact temperature to be sure it's not hot enough to kill the yeast), softened margarine,
and egg, beaten to blend.
Keep stirring until the dough pulls away from the sides of the bowl. Turn out
onto a floured work surface. With greased or floured hands, shape dough into a ball.
Knead for 5 minutes, until smooth. Cover with a large bowl, inverted; let dough rest 5
minutes.
Divide dough into 6 equal pieces. Shape each piece of dough over outside of
greased custard cups. Cover loosely with plastic wrap and cloth towel. Let rise in a
warm place (80°F. to 85°F.) for 30 minutes.
Have oven heating to 375°F. Uncover dough. Bake for 20 to 30 minutes or until
golden brown. Let cool 5 minutes; remove bread bowls from custard cups. Divide stew
evenly among bowls and serve immediately.
Lucille Becker

BEST BEEF BOURGUIGNON
(From Holland House Wines)
1f2 lb. mushrooms, sliced
1f2 c. butter
3 slices bacon, cut up
2 lb. boneless beef, cut in 2 inch
cubes
2 Tbsp. flour
2 cloves garlic, crushed
1 Tbsp. tomato paste

1% c. Holland House red cooking
wine
2 beef bouillon cubes
2 Tbsp. sugar
1f2 tsp. salt
1 small bay leaf
V2 lb. pearl onions or 2 onions,
chopped

In large pot, saute mushrooms in butter; remove and set aside. Fry bacon until
crisp; remove and set aside. Add meat to drippings and brown well. Blend in flour. Add
garlic, tomato paste, wine, and seasonings. Cover and simmer for 2 hours, stirring
occasionally. Add onions, mushrooms, and bacon; simmer 45 minutes longer. Add
additional wine if liquid has evaporated. Serve over noodles or rice.
Denise Wolinski

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47

MEAT LOAF
1fz c. warm water
2 lb. ground steak
1 pkg. onion soup mix
2 eggs
2 strips bacon
1 1/2 c. bread crumbs
1 (8 oz.) can tomato sauce
3/4 c. ketchup
1 tsp. Accent
Beat first 7 ingredients thoroughly. Put into loaf pan. Cover with 2 strips bacon
if desired. Pour one 8 ounce can tomato sauce over top. Bake one hour at 350°.
Serves 6.

Ruth Farm

EASY POTATO AND BEEF CASSEROLE
6 medium potatoes
1 lb. ground beef
Vz tsp. ground black pepper
1 c. sliced onion
1 Tbsp. butter or oleo
1J4 tsp. minced fresh garlic
Chopped fresh parsley
11J2 Tbsp. flour
2 tsp. salt
Cook meat, onion, and garlic together until meat is no longer red. Stir in flour
and i teaspoon salt. Peel and cut potatoes into slices Vs inch thick. Fill a shallow
buttered baking dish with alternating layers of potatoes and meat, having potatoes as
bottom and top layers; sprinkle potato layers with remaining salt, mixed with pepper.
Cover and bake at 350° for 1 hour, or until potatoes are tender. Remove cover and
dot top with butter or oleo. Place under broiler to brown. Sprinkle with parsley Serve
hot. Makes 6 servings.

Estelle Brown

QUICK BEEF STROGANOFF
1 lb. beef sirloin
1 Tbsp. shortening
1 medium onion, sliced
1 clove garlic, minced
1 can condensed cream of
mushroom soup

1 c. sour cream
1 (3 oz.) can broiled, sliced
mushrooms (undrained)
2 Tbsp. catsup
2 tsp. Worcestershire sauce
1f2 to 1 pkg. noodles

Cut meat in 1/4 inch strips. Brown in hot shortening. Add onion and garlic; cook
till onion is crisp-tender. Combine remaining ingredients, except noodles. Add to meat.
Heat through, but do not boil. Serve over noodles. Serves 4.

BEEF STEW FOR BREAD BOWLS
1 Tbsp. oil
1 lb. round steak, cut into 1 inch
cubes
5 to 6 large carrots, chopped
3 ribs of celery, chopped
3 to 4 large potatoes, peeled and
cubed
1 medium onion, chopped

1 (1 0% oz.) can condensed beef
broth
1 (1 0% oz.) can golden mushroom
soup
1% c. water
112 tsp. dried thyme
Pepper or hot sauce to taste

In a Dutch oven over medium-high heat, heat oil until hot. Add beef cubes. Cook
and stir until browned on all sides. Stir in remaining ingredients. Bring to a boil. Reduce
heat and simmer, partially covered, for 1 to 1V2 hours or until meat and vegetables are
tender, Yield: 6 servings (11/2 cups each).
Lucille Becker

IRISH BREAD BOWLS
1 pkg. hot roll mix
1 c. instant mashed potato flakes
1 Tbsp. fresh or dried chives (or
substitute snipped green
onion tops)
1 tsp. dried minced onion

On a large cookie sheet, invert six 10 ounce custard cups. Generously grease
outside of the cups. In a large bowl, combine flour mixture from hot-roll mix, the potato
flakes, chives, and onion with yeast from the foil packet. Stir in the water (measure
exact temperature to be sure it's not hot enough to kill the yeast), softened margarine,
and egg, beaten to blend.
Keep stirring until the dough pulls away from the sides of the bowl. Turn out
onto a floured work surtace. With greased or floured hands, shape dough into a ball.
Knead for 5 minutes, until smooth. Cover with a large bowl, inverted; let dough rest 5
minutes.
Divide dough into 6 equal pieces. Shape each piece of dough over outside of
greased custard cups. Cover loosely with plastic wrap and cloth towel. Let rise in a
warm place (80°F. to 85°F.) for 30 minutes.
Have oven heating to 375°F. Uncover dough. Bake for 20 to 30 minutes or until
golden brown. Let cool 5 minutes; remove bread bowls from custard cups. Divide stew
evenly among bowls and serve immediately.
Lucille Becker

BEST BEEF BOURGUIGNON
(From Holland House Wines)
V2 lb. mushrooms, sliced
V2 c. butter
3 slices bacon, cut up
2 lb. boneless beef, cut in 2 inch
cubes
2 Tbsp. flour
2 cloves garlic, crushed
1 Tbsp. tomato paste

1% c. Holland House red cooking
wine
2 beef bouillon cubes
2 Tbsp. sugar
% tsp. salt
1 small bay leaf
V2 lb. pearl onions or 2 onions,
chopped

In large pot, saute mushrooms in butter; remove and set aside. Fry bacon until
crisp; remove and set aside. Add meat to drippings and brown well. Blend in flour. Add
garlic, tomato paste, wine, and seasonings. Cover and simmer for 2 hours, stirring
occasionally. Add onions, mushrooms, and bacon; simmer 45 minutes longer. Add
additional wine if liquid has evaporated. Serve over noodles or rice.
Denise Wolinski

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46

1V3 c. water, heated to 120°F. to
130°F.
2 Tbsp. SQftened margarine or
butter
1 egg

47

"3" BAKED BEANS
1
1
1
6

(1 lb.) can drained kidney beans
(1 lb.) can pork and beans
(1 lb.) can butter beans
slices cut-up bacon
4 medium onions, diced

3J4 c. brown sugar
1f4 c. vinegar
1 tsp. dry mustard
% c. molasses
Dash of garlic powder

Fry bacon and onions, then add the rest. Bake in serving dish 1V2 hours at 350°.
Rose Shalke

BREAKFAST CASSEROLE
2 c. frozen hash browns
1 c. shredded Cheddar cheese
1 Tbsp. chopped onions
1 (8 oz.) pkg. Brown and Serve
sausage

~

1 small can sliced mushrooms
6 eggs
%~tsp. salt
V4 tsp. pepper
%·c. milk

Thaw potatoes. Top with cheese and onions. Brown and cut sausage into bite
size pieces; arrange sausage and mushrooms on top of cheese. Mix eggs, milk, and
remaining ingredients. Pour over the top. Bake at 350° for 30 minutes. Serves 4. (This
recipe is for an 8x8 inch pan. Double recipe for a 9x13 inch pan.)
~

BEAN BAKE
2 lb. ground beef
1 lb. chopped bacon
1 chopped onion
1f2 c. ketchup
V2 c. barbecue sauce
1f4 c. spicy brown mustard
% c. molasses

Janet Elfering

1f2 c. brown sugar
2 (16 oz.) cans red kidney beans,
rinsed and drained
2 (16 oz.) cans butter beans, rinsed
and drained
2 (16 oz.) cans pork and beans

BAKED EGGS

Preheat the oven to 350°F. In an ovenproof kettle, brown the beef. Add the
bacon and the onions and fry over moderate heat. Stir occasionally to break up any
Jumps. Continue cooking for i 5 or 20 minutes, or until the beef is no longer pink and
the bacon is slightly crisp.
Transfer the mixture to a sieve and let it drain completely. Return the mixture
to the kettle; add the ketchup, barbecue sauce, mustard, molasses, beans, and the
pork and beans. Salt and pepper to taste and stir until ingredients are well combined.
Cover and bake the mixture in the middle of the oven for 1 hour. Serves 15 to 20 as
a side dish.
Bonnie Keefer, Verna Ramelow

2 lb. pork sausage
12 eggs {medium size)
2 c. milk
2 tsp. dry mustard

2 tsp. salt
2 c. shredded Cheddar cheese
4 slices bread, cubed

Brown sausage; drain fat.
Beat eggs, milk, mustard, and salt. Stir in sausage, cheese, and bread.
Pour into a greased 9x13 inch cake pan and refrigerate overnight or at least 5
hours. Bake at 350° for 40 minutes.
Note: If the sausage is highly seasoned, you may want to cut the salt to 1
teaspoon.
Sue Plants

BEAN MEDLEY
'12 lb. ground beef

V2 tsp. chili powder

V2 lb. chopped bacon
1 medium onion, chopped
V3 c. brown sugar
%c. sugar
V4 c. ketchup
1 Tbsp. mustard
% c. barbeque sauce

V2 tsp. pepper
1 tsp. salt
1 (16 oz.) can kidney beans
1 (16 oz.) can lima beans
1 (16 oz.) can garbanzo beans
1 (16 oz.) can butter beans
2 (16 oz.) cans pork and beans

Brown beef, bacon, and onion in large skillet Mix brown sugar, sugar, ketchup,
barbecue sauce, pepper, mustard, chili powder, and salt in slow cooker or crock pot.
Add meat mixture. Mix in beans. Mix well. Cook 2 hours on MEDIUM setting. Stir
occasionally.
Mark and Renee Meyer

SCOTCHIE EGGS
(Breakfast)
1% lb. bulk breakfast sausage
12 hard-boiled, peeled eggs

1 egg, beaten

% c. dry bread crumbs

Heat oven to 450°. Divide sausage into 12 even portions. Wrap each patty
around egg. Press edges to seal. Dip sausage wrapped egg into beaten egg; roll in
crumbs till coated. Put on ungreased jelly roll pan; bake at 430° for 30 minutes or till
cooked. (May be served hot or cold.)
Sue Plants

51

BAKED SPAGHETTI
12 oz. spaghetti, cooked and
1 c. chopped onion
drained
1 c. chopped green pepper
2 c. (8 oz.) shredded Cheddar
1 Tbsp. butter or margarine
cheese
1 (28 oz.) can tomatoes with liquid,
1 (1 03!4 oz.) can condensed cream
cut up
of mushroom soup
1 (4 oz.) can mushroom stems and
(undiluted)
pieces, drained
1f4 c. water
1 (21!4 oz.) can sliced ripe olives,
1f4 c. grated Parmesan cheese
drained
2 tsp. dried oregano
1 lb. ground beef, browned and
drained (optional)
In a large skillet, saute onion and green pepper in butter until tender. Add
tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer,
uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch baking
dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of Cheddar cheese.
Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle
with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until heated
through. Yield: 12 servings.

Add taco seasoning to cooked, drained meat with V2 cup water. Simmer 5
minutes. Meanwhile, heat the retried beans with a splash of milk.
Layer in a 13x9 inch pan: Tortillas (coated with enchilada sauce), hot retried
beans, cheese, tortillas (with the sauce, beef, and cheese. Layer twice, ending with
meat layer. Top with tortilla with enchilada sauce and cheese only. Bake at 350° for
30 to 45 minutes. Enjoy!
·
Diane Horton

LASAGNA
1
2
2
2

1 Tbsp. garlic salt

lb. hamburger
Tbsp. diced onion
(15 oz.) tomato sauce
Tbsp. oregano

1 lb. Scamorza cheese
1 pkg. lasagna noodles

Brown meat and onion. Add tomato sauce, oregano, and garlic salt. Simmer for
30 minutes. Cook noodles as directed. Layer noodles, sauce, oregano, and garlic salt.
Simmer for 30 minutes. Cook noodles as directed. Layer noodles, sauce, and cheese,
as many layers as you can. Bake at 350° for 30 minutes.
Janet Elfering

Sue Plants

LASAGNA
SPAGHETTI PIE
2 Tbsp. vegetable oil
8 oz. spaghetti, broken into 2 inch
1 (iSY2 oz.) jar thick spaghetti sauce
pieces
1 tsp. sugar
2 Tbsp. butter or margarine
V2 tsp. leaf oregano, crumbled
1!3 c. Parmesan cheese
1f2 tsp. garlic salt
1!2 tsp. salt
1 (8 oz.) container cottage cheese
1f4 tsp. pepper
4 oz. shredded Mozzarella cheese
1 egg, beaten
1f4 c. green pepper
11!2 lb. ground beef
1 medium onion, chopped (% c.)
Cook spaghetti; drain. Place in a 9x13 inch baking pan. Stir in butter, Parmesan
cheese, salt, pepper, and egg; mix well. Spread evenly in pan. Saute beef, onion, and
green pepper in oiL Drain fat. Stir in spaghetti sauce, sugar, oregano, and garlic salt.

Brown meat; drain. Add garlic, salt, and wine. Simmer 3 to 5 minutes. Stir in
sauce and paste. Cook and stir for 10 to 15 minutes. Boil lasagna. Combine eggs,
cheese, Parmesan cheese, parsley, and pepper; blend. In 9x13 inch pan, layer the
lasagna, layer of Ricotta, meat sauce, and Mozzarella; repeat Pour sauce over top;
finish with cheese. Bake at 350° for 30 minutes. Let set up 10 minutes before slicing.

Spread cottage cheese over spaghetti and top with meat mixture. Bake at 350°
for 30 minutes. Top with Mozzarella and bake 10 minutes longer. Let stand 15 minutes
before cutting.

Christine Faust

MEXICAN LASAGNA
1Y2 lb. ground beef, browned and
drained
1 pkg. taco seasoning
1 large can refried beans
2 small or 1 large jar enchilada
sauce

52

1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated
1 large pkg. flour tortillas

1 (16 oz.) lasagna
2 eggs, slightly beaten
2 c. Ricotta
1f2 c. Parmesan cheese, grated
2 Tbsp. parsley flakes
Pepper
1 lb. Mozzarella

1f2 lb. Italian sausage
Y2 lb. ground beef
1 clove garlic, minced
1f2 tsp. salt
Y2 c. dry red wine
2 (15 oz.) spaghetti sauce
1 (6 oz.) tomato paste

NOODLE LASAGNA
21!2 c. spaghetti sauce with meat
3 c. water
8 oz. medium noodles
1112 c. small curd cottage cheese
1 tsp. salt
1Ja tsp. pepper

1 Tbsp. parsley flakes
1f2 tsp. oregano
Vs tsp. garlic powder
1 egg, slightly beaten
4 oz. shredded Mozzarella cheese
2 Tbsp. grated Parmesan cheese

Pour spaghetti sauce and water into large pot. Bring to a full boil. Stir in noodles;
cover and cook 7 minutes, stirring occasionally, till noodles are barely tender.
Blend cottage cheese with seasonings and egg. In greased 9 inch square pan,
alternate layers of noodles, sauce with cottage cheese, and Mozzarella cheese, ending

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with noodles in sauce for top layer. Sprinkle with Parmesan cheese. Bake at 350° For
30 minutes; let stand 15 minutes before serving. Makes 6 servings.
Rita Milligan

REUBEN CASSEROLE
1 lb. sauerkraut, drained

V4 c. chopped onion
V4 c. parsley
1 tsp. caraway seed

SALMON CROQUETTES
1 c. milk
1 (1 lb.) can salmon, drained
1 Tbsp. lemon juice
1 c. corn flake crumbs

2 Tbsp. minced onions
1fs lb. butter
%c. flour
% tsp. salt
% tsp. Tabasco sauce

2 c. shredded Swiss

2fJ c. Thousand Island dressing

% lb. cooked sliced corned beef
3 slices rye, cut in % inch cubes
% c. melted butter

Combine onion, sauerkraut, parsley, and caraway; toss to mix well. In 8x8 inch
baking dish, layer all sauerkraut mix, 1 cup cheese, V3 cup dressing, all corned beef,
1 cup cheese, and V3 cup dressing. Toss rye in butter; sprinkle over casserole. Bake,
uncovered, at 375° for 35 to 40 minutes.
Sue Plants

Saute onions in butter until tender but not brown. Blend in flour, salt, and Tabasco.
Cook until bubbly; add milk and cook and stir until thickened.
Flake salmon and add to sauce with lemon juice. Stir in Vz cup corn flake crumbs.
ChilL
Divide salmon mixture into 8 portions and shape into cones. Coat well with
remaining corn flake crumbs. Place on greased baking sheet and bake in 400° oven
for 20 minutes or until golden. Serve with tartar sauce.
Estelle Brown

UNGUINI WITH SALMON AND CHEESE
1 (6 oz.) pkg. linguini, cooked and
drained
% c. grated Parmesan cheese
% c. vegetable oil
% c. chopped onion
2 cloves minced garlic

1 (1 0 oz.) pkg. frozen peas, thawed
% c. frozen baby carrots, thawed
% tsp. dill weed
1 large can salmon, deboned and
skinned

Combine linguini and cheese in large skillet. Saute onion and garlic a minute.
Add peas and carrots and cook till crisp tender. Add dill and heat 2 or 3 minutes. Fold
in salmon and put mixture over linguini and serve immediately.
Iris Dries

SALMON ROMANOFF
1V2 c. cottage cheese
1V2 c. sour cream
1f2 c. chopped onion
1 clove garlic, minced
1 or 2 tsp. Worcestershire sauce

1 dash of hot sauce
Y2 tsp. salt
2 cans tuna or 1 large can salmon
1f2 c. shredded Cheddar cheese

Cook and drain V2 pound noodles. Add to salmon mixture. Put in baking dish
and bake 25 to 30 minutes at 350°.
Iris Dries

54

1211-95

55

MICROWAVE HINTS
1. Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water. Microwave at high for 1112 to 2 minutes for 112 pound or 2 to 3 minutes for 1 pound
2. Soften hard ice cream by microwaving at 30% power. One pint will take 15 to 30 seconds; one
quart, 30 to 45 seconds; and one-half gallon 45 seconds to one minute.
3. One stick of butter or margarine will soften in 1 minute when microwaved at 20% power.
4. Soften one B-ounce package of cream cheese by microwaving at 30% power for 2 to 2'/z minutes. One 3-ounce package of cream cheese will soften in 1112 to 2 minutes.
5. Thaw frozen orange juice right in the container. Remove the top metal lid. Place the opened
container in the microwave and heat on high power 30 seconds for 6 ounces and 45 seconds for
12 ounces.
6. Thaw whipped topping ... a 4 112 ounce carton will thaw in 1 minute on the defrost setting.
Whipped topping should be slightly firm in the center but it will blend well when stirred. Do not
overthaw!
7. Soften jello that has set up too hard-perhaps you were to chill it until slightly thickened and
forgot it. Heat on a low power setting for a very short time.
B. Dissolve gelatin in the microwave. Measure liquid in a measuring cup, add jello and heat. There
will be less stirring to dissolve the gelatin.
9. Heat hot packs in a microwave oven. A wet finger tip towel will take about 25 seconds. It depends on the temperature of the water used to wet the towel.
10. To scald milk, cook 1 cup milk for 2-2 112 minutes, stirring once each minute.
11. To make dry bread crumbs, cut 6 slices bread into '12-inch cubes. Microwave in 3-quart casserole 6-7 minutes, or until dry, stirring after 3 minutes. Crush in blender.
12. Refresh stale potato chips, crackers or other snacks of such type by putting a plateful in the
microwave oven for about 30-45 seconds. Let stand for 1 minute to crisp. Cereals can also be
crisped.
13. Melt almond bark for candy or dipping pretzels. One pound will take about 2 minutes, stirring
twice. If it hardens while dipping candy, microwave for a few seconds longer.
14. Nuts will be easier to shell if you place 2 cups of nuts in a 1-quart casserole with 1 cup of water.
Cook for 4 to 5 minutes and the nut meats will slip out whole after cracking the shell.
15. When thawing hamburger meat, the outside will many times begin cooking before the meat is
completely thawed. Defrost for 3 minutes, then remove the outside portions that have defrosted. Continue defrosting the hamburger, taking off the defrosted outside portions at short
intervals.
16. To drain the fat from hamburger while it is cooking in the microwave oven (one pound cooks in 5
minutes on high), cook it in a plastic colander placed inside a casserole dish.
17. Cubed meat and chopped vegetables will cook more evenly if cut uniformly.
1B. When baking large cakes, brownies, or moist bars, place a juice glass in the center of the baking dish to prevent a soggy middle and ensure uniform baking throughout.
19. Since cakes and quick breads rise higher in a microwave oven, fill pans just half full of batter.
20. For stamp collectors: place a few drops of water on stamp to be removed from envelope. Heat
in the microwave for 20 seconds and the stamp will come right off.
21 Using a round dish instead of a square one eliminates overcooked corners in baking cakes.
22. When preparing chicken in a dish, place meaty pieces around the edges and the bony pieces in
the center of the dish.
23. Shaping meatloaf into a ring eliminates undercooked center. A glass set in the center of a dish
can serve as the mold.
24. Treat fresh meat cuts for 15 to 20 seconds on high in the microwave oven. This cuts down on
meat-spoiling types of bacteria.
25. A crusty coating of chopped walnuts surrounding many microwave-cooked cakes and quick
breads enhances the looks and eating quality. Sprinkle a layer of medium finely chopped
walnuts evenly onto the bottom and sides of a ring pan or Bundt cake pan. Pour in batter and
microwave as recipe directs.
26. Do not salt foods on the surface as it causes dehydration (meats and vegetables) and toughens
the food. Salt the meat after you remove it from the oven unless the recipe calls for using salt in
the mixture.
27. Heat left-over custard and use it as frosting for a cake.
28. Melt marshmallow creme in the microwave oven. Half of a 7-ounce jar will melt in 35-40 seconds on high. Stir to blend.
29. Toast coconut in the microwave. Watch closely as it browns quickly once it begins to brown.
Spread V2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30 seconds after 2
minutes.
30. Place a cake dish up on another dish or on a roasting rack if you have difficulty getting the
bottom of the cake done. This also works for potatoes and other foods that don't quite get done
on the bottom.
Copyright ® 1982 by Cookbook Publishers, Inc.

BREADS, ROLLS
'

LEMON POPPY SEED CAKE BREAD
1 pkg. yellow cake mix

1 pkg. instant coconut cream
pudding

1 c. hot water

112 c. oil
4 eggs
% c. poppy seeds

Mix in order. Pour into two greased bread pans. Bake in 350° oven for 45 to
55 minutes, until top springs back.
•
Jean Skora

DATE NUT BREAD
1V2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 c. flour
1 c. chopped nuts

1 c. chopped dates
1% c. boiling water
1 egg
1 Tbsp. melted butter

Pour the boiling water over the chopped dates. Soak 15 minutes in same liquid.
Add liquid and dates to dry ingredients. Mix well. Add melted butter and egg last. Fold
in. Bake at 350° for 45 minutes or till top cracks.
Glenmore Peterson

CHOCOLATE CHIP BANANA BREAD
2 c. flour (unsifted)
1 c. sugar
1 tsp. baking powder
1 tsp. salt
V2 tsp. baking soda
1 c. mashed ripe bananas (3 small)

V2 c. butter or margarine
2 eggs
1 c. mini semi-sweet chocolate
chips
.% c. chopped walnuts

Lightly grease bottom only of a 9V4 x 5V4 x 2% inch loaf pan. Set aside. In large
mixing bowl, combine all ingredients, except chocolate chips and walnuts; blend well
on medium speed. Stir in chocolate chips and walnuts. Bake at 350° for 60 to 65
minutes, until wooden pick inserted in center comes out clean. Cool1 0 minutes; remove
from pan. Cool completely.
Terri Roach

BANANA BREAD
2 c. flour
1 tsp. soda
1 tsp. salt or less
% c. shortening
%c. sugar

2 eggs
3 Tbsp. sour milk
1 c. mashed bananas
Chopped nuts (optional)

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57

Cream sugar, eggs, and shortening. Add salt and soda to flour, then add alternately with milk. Add bananas and nuts. Bake at 350° for 45 minutes. Makes 1 large
loaf or 2 small loaves.
Iris Dries

tapped. Remove from pans; cool on wire racks. (Honey Bear Farms serves this bread
with their baked ham and chicken in their dining room.)
Verna Rame/ow

PUMPKIN BREAD
4 c. sugar
2 c. pumpkin
3 eggs
1 c. oil
5 c. flour
i Tbsp. soda

2 tsp. cinnamon

BEER BREAD

1112 tsp. cloves

3 Tbsp. sugar
3 c. self-rising flour

1 tsp. salt
2 c. raisins or chopped dates
%c. water
Nuts

1 (12 oz.) can beer

Stir together and pour into greased loaf pan. Pour (3. little melted butter over top
and bake 50 minutes in 350° to 375° oven. Turn out onto rack to cool.

Mix together and put in 21arge, greased and floured pans or 5 small ones. Bake
at 350° for one hour or till done.
Iris Dries

Iris Dries

CRANBERRY BREAD

PUMPKIN BREAD
1% c. sifted flour
1V2 c. sugar
1 tsp. baking soda
V4 tsp. baking powder
% tsp. salt
V2 tsp. nutmeg
V2 tsp. cloves

2 c. flour
1 c. sugar

1f2
V4
1f2
V2

tsp. cinnamon
tsp. allspice
c. vegetable oil
c. orange juice
1% c. canned pumpkin
2 eggs, lightly beaten

V2 tsp. lemon juice

Denise Wolinski

EASY IRISH FRECKLE BREAD
(Stormy Bobula Baraboo)
2 (%oz.) cakes or 2 env. yeast
% c. warm water

HONEY OATMEAL BREAD
V2 c. honey
V4 c. molasses

58

2 eggs, lightly beaten
Y2 c. sugar
1% c. mashed potatoes
2 tsp. salt

V4 c. butter
1% tsp. salt

Lightly spoon flour into cup. Level off with spatula. Combine 2 cups flour, oats,
and yeast. Heat water, honey, molasses, butter, and salt till warm (115° to 120°). Add
to dry ingredients, beating till blended. Stir in enough remaining flour to make soft
dough. Knead 10 minutes, until dough is smooth and elastic. Place in buttered bowl.
Brush dough with softened butter. Cover and let rise until double (about 1 hour). Punch
dough down; divide in half. Shape each into smooth ball; let rest 10 minutes. Shape
into 2 loaves; put in greased 9x5 inch pans. Cover and let rise until double, 45 to 60
minutes. Bake at 375° for 25 to 30 minutes until browned and loaf sounds hollow when

3/4 c. orange juice
1 Tbsp. melted butter
1 egg, beaten

This bread is better if prepared a day before serving.

Sift flour, sugar, soda, powder, salt, and spices. In bowl, combine oil, juice,
pumpkin, and eggs. Mix well. Add dry ingredients. Blend. Pour into greased loaf pan.
Bake at 350° for 60 to 65 minutes. Cool 15 minutes. Place on rack. Combine glaze
and spread over loaf. Cool one hour.
Sue Plants

5% to 6% c. flour
2 c. rolled oats
2 pkg. active dry yeast
2% c. water

1 c. fresh cranberries

Combine flour, sugar, baking powder, baking soda, and salt. Add walnuts and
cranberries. In another bowl, combine orange juice, butter, and egg. Add to dry ingredients, mixing very well. Pour into loaf pan. Bake 1 hour at 350°. Cool before removing
from pan.

Glaze:

1J4 c. powdered sugar
2 tsp. warm water

1 c. chopped walnuts

1% tsp. baking powder
112 tsp. baking soda
% tsp. salt

% tsp. ground mace
1 c. currants or raisins
V2 c. melted butter
5% c. flour
1 beaten egg

Soften yeast in warm water. Mix with eggs, sugar, mashed potatoes, salt, mace,
currants, and melted butter. Add enough flour to make a fairly stiff dough. Knead several
minutes.

•
.. /

..

.

Let rise in warm place until doubled in size. Punch down and shape into one
large round loaf or two small loaves. Place on a greased cookie sheet Brush with
beaten egg. Bake at 375° (without a second rising) 50 to 60 minutes, until nicely
browned. The bread is best served warm.
Lucille Becker
1271-95

59

OLD-FASHIONED GINGER BREAD
V2 c. butter
3J4 c. brown sugar, packed
1 tsp. soda
3 tsp. ground ginger
1 V2 tsp. cinnamon
1 V2 tsp. nutmeg
1 tsp. mace

1. In a large mixing bowl, combine flour, baking powder, salt, baking soda, and
sugar. Blend in margarine. Add eggs, water, and orange juice concentrate. With an
electric mixer, beat batter at medium speed for 5 minutes.
2. Add pecans and cranberries. Mix until well"distributed.
3, Fill lightly greased muffin tins with batter. Bake in a preheated 350° oven until
a toothpick inserted near the center comes out Clean, about 35 to 40 minutes.
4. Remove muffins from tins and cool completely on wire rack. Makes 24 muffins.

3 large eggs

1 tsp. grated orange peel
1 c. molasses
c. applesauce
/3 c. coffee
3 c. sifted flour
112 c. warm milk

1/2
1

Cream butter until soft Gradually blend in brown sugar; add soda and spices.
Beat until fluffy. Beat in eggs, one at a time. Stir in orange peel and molasses.

Note: To make cranberry nut bread, spoon batter into 2 greased ?Y2 x 3% inch
loaf pans. Bake in a preheated 350° oven for 1 hour, or until loaves are golden brown.

Combine applesauce and coffee. Add to mixture, alternating with flour, beginning
and ending with flour. Stir in warm milk.

Sue Plants

ENGLISH MUFFIN lOAF

Beat % minute; turn into well greased and floured 9x9x2 inch pan. Bake in
moderate oven at 350°F. for 45 minutes, till cake tester comes out clean.

1 pkg. yeast
3 c. flour
V2 Tbsp. sugar
1 tsp. salt

GOLDEN HARVEST MUFFINS
2 c. Pillsbury's Best all-purpose or
unbleached flour
2 c. Pillsbury's Best whole wheat
flour
2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 c. (5 medium) shredded, peeled
apples

Combine 1Y2 cups flour, yeast, sugar, salt, and soda. Heat liquids till very warm.
Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into a
loaf pan that has been greased and sprinkled with corn meaL Sprinkle top with corn
meaL Cover; let rise in warm place for 45 minutes. Sake at 400° for 25 minutes.
Remove from pan immediately and cool.

1 c. shredded carrots
1 c. coconut
1 c. raisins
1 c. chopped walnuts or pecans
1% c. oil
1/2 c. milk
4 tsp. vanilla
3 eggs, beaten

Rita Milligan

CRUNCHY BRAN MUFFINS
% c. shredded wheat bran cereal

1 c. hot milk
1 c. all-purpose flour
% c. packed brown sugar

Heat oven to 350°F. Line with paper baking cups or grease 36 muffin cups.
Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all-purpose
flour, whole wheat flour, sugar, baking soda, cinnamon, salt, and cloves. Add apples,
carrots, coconut, raisins, and walnuts; mix well. Add oil, milk, vanilla, and eggs; stir
just until moistened. Fill lined or greased muffin cups 3f4 full. Bake at 350°F. for 20 to
25 minutes or until toothpick inserted in center comes out clean. Immediately remove
from pans. Makes 36 muffins.

1% c. pecans, chopped
1 (12 oz.) bag cranberries, thinly
sliced or chopped

1 egg

Li/1 Eibl

CRANBERRY COFFEE CAKE
1 pkg. softened cream cheese
1 c. butter or oleo

1% c. sugar
1% tsp. vanilla
4 eggs
2% c. flour, divided

CRANBERRY NUT MUFFINS
2 eggs
1 c. cold water
3f4 c. orange juice concentrate

% c. margarine or butter
2 tsp. baking powder
% tsp. salt

Heat oven to 400°. Grease 12 muffin cups. Mix cereal and milk. Let stand until
cereal is slightly softened. Stir in other ingredients. Fill muffin cups ¥3 full. Bake until
golden brown, 18 to 20 minutes. Remove from pan. Makes 12.

Tip: To freeze muffins, cool completely. Place in large plastic freezer bags; label
and freeze up to 1 month.
Sue Plants

4V2 c. flour
1V4 tsp. baking powder
2 tsp. salt
1f2 tsp. baking soda
1V2 c. sugar
V2 c. (1 stick) margarine

1 c. milk
% tsp. baking soda
%c. water
Corn meal

•

1% tsp. baking powder

% tsp. salt

2 c. fresh or frozen cranberries,
patted dry

%c. nuts

Beat cheese, sugar, and vanilla. Add eggs, one at a time. Add dry ingredients·
to butter mixture. Mix a little of the flour into cranberries and nuts and fold in batter.
Bake at 350° for 65 to 70 minutes in greased tube pan or till done. Let set 5 minutes,
then turn out of pan and dust with powdered sugar.

Iris Dries

61
I

(p

HANDY CHART OF KITCHEN MATH

DESSERTS

(Size of Pans and Baking Dishes)
Cooking need never become a crisis, when you use our handy charts. Need a 4 or 6-cup baking dish?
Will your fancy mold be the right size for the recipe? See below for the answers.

ALJ

·0

Do
E®

4-cup baking dish:
9-inch pie plate
8x1 '14-inch layer cake pan- C
73!sx35fsx2V.-inch loaf pan- A

0

Ga
F

~

H~

10
J®·Q
. . -.
~J!.';:·

~~~ ~"("_.:- .-~ ~~v

•. '

~

....

.

G

-1 c. pineapple juice
1 egg, beaten

Mix ingredients and cook, but stir constantly until custard cooks. Whip up whipping cream; fold into custard. Spread on top of marshmallows. Sprinkle finely chopped
nuts.
Sue Jozapaitis

6-cup baking dish:
8 or 9x1 Vz-inch layer cake pan- C
10-inch pie plate
8Vzx3S/ax2%-inch loaf pan -A

.

.

%c. sugar
1% tsp. corn starch
% tsp. salt

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

co/···
~~

CUSTARD

GREEN TOMATO PIE

8-cup baking dish:

3 c. sliced green tomatoes
1% c. sugar
3 Tbsp. flour
% tsp. salt

8x8,x2-inch square pan - D
11 x7x1 112-inch baking pan
9x5x3-inch loaf pan- A

10-cup baking dish:

Combine tomatoes, sugar, flour, salt, lemon juic,e and rind. Line pie pan with
pastry; pour in filling. Dot with butter and cover with top crust. Bake in a hot oven
(450°) 10 minutes, then in a 350° oven 30 minutes longer, until tomatoes are tender.
Li/1 Eib/

9x9x2-i nch square pan - D
113/•x71hx13/4-inch baking pan
15x10x1-inch jelly-roll pan

12-cup baking dish and over:
131fzx8Vzx2-inch glass baking pan
13x9x2-inch metal baking pan
14x101hx2 1h-inch roasting pan

12 cups
15 cups
19 cups

SOUR CREAM RAISIN PIE

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS

Tube Pans:
71fzx3-inch "Bundt" tube pan- K
9x3 112-inch fancy tube or "Bundt" pan- J or K
9x31/z-inch angel cake pan -I
1 Ox33f4-inch "Bundt" or "Crownburst" pan- K
9x3Vz-inch fancy tube mold- J
1Ox4-inch fancy tube mold (Kugelhupf)- J
1Ox4-inch angel cake pan- I

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

2 large eggs
1 c. sour cream
%c. sugar
1 tsp. vanilla

RHUBARB CUSTARD PIE

12 cups
16 cups

Ring Molds:
8 112x2V.-inch mold- E
9V.x2%-inch mold- E

4'12 cups
8 cups

Charlotte Mold:
6x4 V.-inch mold- G

7'1z cups

Brioche Pan:
9 1hx31f•-inch pan- F

Copyright © 1982 by Cookbook Publishers. Inc.

(For 9 inch pie)

6 cups

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

Y4 tsp. salt
% tsp. nutmeg
1 c. raisins
1J2 c. sour cream (for topping)

Beat eggs. Add 1 cup sour cream, sugar, vanilla, salt, and nutmeg. Stir in raisins.
Pour into an 8 inch pie shell. Bake at 375o for 40 minutes.
Kathy Meyers

Melon Mold:
7x5 1fzx4-inch mold - H

6 Tbsp. lemon juice
4 tsp. cinnamon
1 recipe plain pastry
3 Tbsp. butter

3 eggs
3 Tbsp. milk
2 c. sugar
%c. flour

3f4 tsp. nutmeg
4 c. diced fresh rhubarb
1 Tbsp. butter

Heat oven to 400°.
Beat eggs slightly. Add milk. Mix in sugar, flour, and nutmeg. Mix in rhubarb.
Pour into unbaked pastry shell. Dot with butter. Can be covered with lattice top. Bake
50 to 60 minutes, until set. Serve slightly warm.
JoAnne Jozapaitis

8 cups
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63

APPLE PIE
SUGAR-FREE RAISIN BARS

Crust:

2 c. sifted flour
4 Tbsp. butter, chilled
1J2 c. shortening, chilled

2 tsp. sugar
V2 tsp. salt
Ice water

Filling:

6 c. tart apples, peeled, cored, and
sliced
%c. sugar
6 Tbsp. cornstarch

% tsp. nutmeg
2 tsp. cinnamon
Pinch of salt

Sift flour; add all but water. Blend when fats are crumbled to pea size. Add
enough water until dough sticks together. Dust flour sack towel with flour. Roll out Vz
at a time. Line pie plate with dough overlapping edges. Combine filling dry ingredients.
Combine prepared apples and filling. Pour into bottom crust. Roll top crust. Wet edges
of crust in pan with ice water around rim. Top with second crust. Seal. Crimp edges.
Pierce with knife for steam vents. Brush top with water. Sprinkle with cinnamon/sugar
mixture. Bake at 350° for 1V2 hours.
Glenmore Peterson

BROWNIES
1 (1 lb.) can Hershey's syrup
V2 c. soft butter
1 dash of salt
4 eggs

1 c. sugar
1 c. flour
V2 c. walnuts

1 c. raisins
V2 c. water
V4 c. margarine
1 tsp. cinnamon
V4 tsp. nutmeg

1 c. flour
1 ;egg, lightly beaten
3f4 c. unsweetened applesauce
1 tsp. baking soda
% tsp. vanilla

In a saucepan over medium heat, cook raisins, water, margarine, cinnamon,
and nutmeg until margarine is melted; continue cooking 3 minutes. Add remaining
ingredients. Spread into 8x8 inch baking dish that has been sprayed with nonstick
cooking spray. Bake at 350° for 25 to 30 minutes or until lightly browned. Cut into 16
bars.
•
Mary Lou Swanson

TOLl HOUSE COOKIES
1 c. butter or shortening
% c. granulated sugar
3f4 c. firmly packed brown sugar
1 tsp. vanilla
Y2 tsp. water

Sift together the flour, soda, and salt; set aside. Combine butter, sugars, vanilla,
and water; beat till creamy. Beat in 2 eggs Add flour mixture. Stir in chocolate chips.
Drop by teaspoons on greased cookie sheets. Bake at 375° for i 0 to i 2 minutes.
Sue Plants

Frosting:

V2 c. butter
1% c. sugar

CARROT COOKIES OR BARS
1f3 c. milk
112 c. chocolate chips

Mix butter and sugar. Add other ingredients and beat with mixer. Add nuts. Bake
at 350° for 20 minutes in 9x13 inch pan.
Frosting: Cook butter, sugar, and milk till it boils for 1 minute. Take off heat; add
chips and stir till smooth. Frost while the brownies are brown.
Sue Plants

4 eggs
2% c. sugar
2 c. flour
1V2 c. vegetable oil
2 Junior size carrots (baby food}

2 tsp. vanilla
4 eggs, separated
1 can cherry pie filling

Cream margarine and sugar; add egg yolks. Beat till creamy; add vanilla. Add
flour; mix till well blended. Fold in stiffly beaten egg whites. Batter will be stiff.
Bake in 350° oven for 35 to 40 minutes. Spread batter in jelly roll pan (11 x 15
x V2 inch). Spoon filling in rows about 1 inch apart. When cool, sprinkle with confectioners
sugar.
Estelle Lewandowski

64

2 tsp. cinnamon
1 tsp. salt
2 tsp. soda
Chopped nuts
1 tsp. vanilla

Combine eggs and sugar, then add oil. Mix well. Add baby food (you may
substitute apricots or applesauce baby food). Sift all dry ingredients. Add nuts and
vanilla. Grease and flour cookie sheet. Bake 35 minutes at 350°. Frost with cream
cheese and powdered sugar frosting when cool.

BOHEMIAN SQUARES
2% sticks margarine
1% c. sugar
2 c. all-purpose flour

2 eggs
2% c. sifted flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips

.

Li/1 Eibl

APPLE SLICES
2 c. flour
1 tsp. salt
% c. lard or shortening

V2 c. milk
1 egg yolk

Filling:

% c. sliced apples
1 c. sugar
2 Tbsp. flour

Cinnamon
Butter

1271-95

65

9

1/

Put egg yolk in milk and mix together all ingredients to make pie crust. Divide
the dough in half and roll half to fit 13x9 inch pan. Place the sliced apples on dough
and sprinkle them with the sugar/flour mixture. Dot with cinnamon and butter. Roll
other half of dough for top and make slits. Brush with slightly beaten egg white.
Bake at 375° for 40 to 45 minutes, until golden brown. While still warm, drizzle
with thin powdered sugar frosting.
Mary Lou Swanson

1 c. shortening
1 egg yolk
1 c. corn flakes, crushed

CINNAMON RAISIN OAT TRIANGLES

Janet Gillmore

CREAM CHEESE BARS
You will need 2 packages crescent rolls.
Filling:
1 (8 oz.) cream cheese

1 egg, separated

1 c. sugar
1 tsp. vanilla
'

Unroll 1 can of the crescent rolls and flatten into the bottom of a greased 9x13
inch pan. Mix the egg yolk and remaining filling ingredients and smooth over crescent
layer. Unroll second crescent tube. Press together seams and place over cream cheese
mixture. Whip egg white till frothy~ Spread over crescent top. Sprinkle a mixture of a
half cup brown sugar and 1 teaspoon cinnamon over egg white. Sprinkle with chopped
nuts. Bake at 350° for 25 to 30 minutes.

% c. butter, melted
1 c. raisins
% c. apple jelly*
Cinnamon Icing

Sue Plants

V2 tsp. baking soda
Combine oats, .flour, brown sugar, cinnamon, and soda; mix well. Stir in butter
until evenly mixed. Remove 1 cup of crumb mixture; set aside. Pat remaining mixture
into greased 9 inch square pan. Combine raisins and jelly; toss with reserved crumb
mixture. Sprinkle over layer in pan. Bake at 350° for 30 minutes. While warm, cut into
nine 3 inch squares. Cut each square diagonally to make triangles. Cool in pan. Drizzle
with Cinnamon Icing.
Cinnamon Icing: Blend V2 cup powdered sugar with V4 teaspoon cinnamon and
2 teaspoons milk to make thin icing.
• May substitute apricot jam or orange marmalade.
Ann Held

CHEESE CAKE BAR
1 0 Tbsp. margarine
2fJ c. brown sugar

1 tsp. vanilla

Cream oleo and brown sugar; add flo!Jr and nuts. Set aside 2 cups for topping~
Press remainder in a greased 9x12 inch pan. Bake 15 minutes at 350°.

8 to 10 tart apples (about 8 c.)
3!4 to 1 c. sugar
1 tsp. cinnamon
1 egg white
Milk

Combine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add
enough milk to make 2fJ cup liquid. Mix well into flour mixture. On floured surface, roll
1/2 the dough to 17x12 inch rectangle; fit into and up sides of 15x1 Ox1 inch baking pan.
Sprinkle with corn flakes; top with apples. Combine sugar and cinnamon; sprinkle on
top. Roll remaining dough to i 5x1 0 inch rectangle; place over apples. Seal edges; cut
slits into top. Beat egg white until frothy; brush on crust. Bake 50 minutes in 375° oven.
Combine 1 cup powdered sugar and 3 to 4 teaspoons milk; drizzle on warm bars.
Eleanor Skora

2 c. rolled oats
1 c. all-purpose flour
% c. packed brown sugar
1 tsp. cinnamon

4 Tbsp. milk
2 Tbsp. lemon juice

For filling, cream cheese and white sugar together. Add eggs, milk, lemon juice,
and vanilla. Beat well. Spread on crust and cover with rest of topping. Bake 25 minutes
at 350° ~

DANISH PASTRY APPLE BARS
2112 c. flour
1 tsp. salt

Filling:
1 c. white sugar
2 (8 oz.) cream cheese
2 eggs

PUMPKIN BARS
4 eggs
1 c. salad oil

2 c. sugar
1 c. (15 oz. can) pumpkin

Sift together:

2 c. flour

% tsp. cloves

1 tsp. baking powder

2 tsp. cinnamon
V2 tsp. nutmeg
% tsp. ginger

1 tsp. baking soda
% tsp. salt

Mix eggs, oil, sugar, and pumpkin together. Add dry ingredients which have
been sifted together. Bake in a jelly roll pan at 350° for 25 to 30 minutes.
Frosting:

4 oz. cream cheese
4 Tbsp. butter

3 c. flour
1 c. chopped nuts

% Tbsp. cream or milk
V2 tsp. vanilla

Beat until smooth. Add 3 cups sifted powdered sugar.
Ruth Farm

66

1271·95

67

Add:

PUMPKIN BARS
1

c. oil

1 (8 oz.) plain grated Hershey's bar

4 eggs
2 c. pumpkin (1 can)
2 c. chopped nuts (optional)
2 c. flour
Mix sugar, oil, and eggs. Stir in pumpkin. Mix dry ingredients well; stir into
pumpkin mixture. Stir in nuts if desired. Pour into greased and floured 1Ox15 inch pan.
Bake 25 minutes at 350°.
Frosting: Cream 3 ounces cream cheese, 1 stick margarine, and 1/2 teaspoon
vanilla. Add 2 cups powdered sugar. Add more sugar, if needed, for consistency or
you may need 1 teaspoon milk.

Janet Gillmore

MOUND BARS
2 1/2 c. graham crackers, crushed
% c. butter, melted
1f2 c. sugar
11/2 c. shredded coconut

3 c. chopped nuts (any kind)

1 (24 oz.) bag chocolate chips

2 tsp. baking powder
2 tsp. cinnamon
1f2 tsp. baking soda
1f4 tsp. salt
1 tsp. pumpkin spice

17'3 c. sugar

1 (14 oz.) can sweetened condensed
milk
7 milk chocolate bars

Spray a 9x13 inch pan with nonstick shortening.
Combine the crushed crackers, sugar, and melted butter. Pat into pan.

Bake on ungreased cookie sheet (make golf ball size 2 inches apart) at 375°
for 6 minutes. Makes 112 cookies.
Sue Plants

.

GRANDMA KEEFER'S DATE BARS
1 c. butter
1 c. sifted brown sugar
2 c. rolled oats

1 c. sifted flour
1f2 tsp. baking soda
% tsp. salt

Sift flour, baking soda, and salt. Cut in butter. Add sugar and oats. Mix ·well.
Spread V2 inch crumbs in greased 8x8x2 inch pan. Pat to make smooth. Cover evenly
with date filling (cooled). Cover with remaining crumbs. Pat to make smooth. Bake at
325° for 30 to 40 minutes, or until golden brown. Cool, then cut into squares.
Date Filling:

1f2 c. water

V2 lb. dates, cut fine
1 Tbsp. brown sugar

Boil together until dates are soft enough to be mashed with a fork, adding
enough water to prevent scorching. It should be a jamlike consistency.
Bonnie Keefer

Sprinkle crust with coconut and cover with sweetened condensed milk.
Bake at 350° for 25 to 30 minutes. Top with chocolate bars while hot and return
the pan to the oven for about 1 minute.
Sue Plants

MRS. FIELD'S COOKIES
Cream together:

2 c. butter
2 c. sugar

2 c. brown sugar

1 (16 oz.) pkg. chocolate sandwich
cookies
2 c. milk
1 (4 serving size) pkg. Jell-0
chocolate flavor instant
pudding and pie filling

2 tsp. vanilla

Gummy worms
Gummy frogs

c. flour

5 c. oatmeal

Put oatmeal in blender to make powder, then add oatmeal to flour.

2 tsp. baking .soda
Mix all ingredients.

68

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let
stand 5 minutes. Stir in Cool Whip and V2 of the crushed cookies.
Place about 1 tablespoon crushed cookies in each cup. Fill cups about % full
with pudding mix. Top with remaining crushed cookies.

In flour, add:

1 tsp. salt

Candy flowers
Chopped peanuts or granola

Crush cookies in zipper style plastic bag with rolling pin or in food processor.

Mix together all ingredients.

4

1 (8 oz.) tub Cool Whip whipped
topping, thawed
8 to 10 (7 oz.) paper or plastic cups

Decorations:

Add:
4 eggs

DIRT CUPS

2 tsp. baking powder

Refrigerate 1 hour or until ready to serve. Decorate as desired. Makes 8 to 10
servings.
Diane Horton

1271-95

69

RICH BUTTER COOKIES
3

1 c. white sugar
2 c. softened butter

c. flour

Mix together. Form into small balls on cookie sheet. Bake about 10 minutes or
until lightly browned at 350°.
Jeanna Elfering

CHOCOLATE SPRINKLES COOKIES
1 c. butter
1 c. confectioners sugar
2 tsp. vanilla
1112 c. flour

1f2 tsp. baking soda
1 c. rolled oats
1/2 c. chocolate sprinkles or shot

Cream butter and sugar until fluffy; add vanilla, flour sifted with soda, and oats.
Mix well. Chill dough for half an hour. Shape into rolls 1V2 inches in diameter. Coat
each roll with the chocolate. May be refrigerated at this point and baked later. Slice
about 3Js inch thick and bake on ungreased cookie sheet at 325° for 25 to 30 minutes.
Makes 3 dozen. (These cookies freeze well.)
Estelle Brown

OLEO REFRIGERATOR COOKIES
1 tsp. soda

1 lb. oleo, softened
1 c. nutmeats (pecan, walnut, or
2 c. white sugar
almond work best), finely
1 tsp. vanilla
chopped or ground
1 egg
41!2 c. flour
Mix oleo, sugar, vanilla, and egg. Add flour and soda, then nuts. Form dough
into rolls. Refrigerate overnight. Slice and bake at 325° for 15 minutes. Makes about
9 dozen cookies.
JoAnne Jozapaitis

For frosting, in small saucepan, combine sugar, milk, and butter. Bring to a boil.
Add chocolate chips and beat well.
Mark and Renee Meyer

BUTIERFINGER COOKIES
4 Tbsp. butter, melted
2 c. chunky peanut butter

2 c. powdered sugar
2 c. graham crackers, crushed

Roll graham crackers till fine. Mix all the preceding ingredients together and roll
into balls. Refrigerate overnight. Use light dipping chocolate, melted over low heat,
and dip balls. Lay on wax paper to dry.
Maureen Schrimpf

CHOCOLATE PEANUT BUTTER DREAMS
(Family's favorite)
11J2 c. firmly packed brown sugar
1 c. creamy or chunky-style peanut
butter
3f4 c. margarine
1J3 c. water
1 egg
1 tsp. vanilla

3 c. oatmeal (uncooked)
1% c. all-purpose flour
11!2 tsp. baking soda
1112 c. semi-sweet chocolate pieces
4 tsp. vegetable shortening
V3 c. chapped nuts (optional)

Heat oven to 350°. Beat together brown sugar, peanut butter, and margarine
until light and fluffy. Blend in water, egg, and vanilla; add combined dry ingredients.
Mix well. Shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten to
V4 inch thickness with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until
edges are golden brown. Remove to wire rack; cool completely.
In heavy saucepan over low heat, melt chocolate pieces and vegetable shortening; stir until mixture is melted and smooth. Top each cookie with % teaspoon melted
chocolate; sprinkle with chopped nuts. Chill until set. Store in airtight container. Makes
about 6 dozen.
Rose Hubli

CHOCOLATE-ICED BUTIERSWEETS
1J2 c. butter
% c. brown sugar
1 egg
1 tsp. vanilla
1112 c. flour

TOFFEE CRUNCH COOKIES
1f2 tsp. salt
1J2 tsp. baking soda
6 Heath bars, chopped
1 c. pecans

Frosting:

5 Tbsp. butter
1 c. brown sugar
% c. chocolate chips
3 Tbsp. milk
Cream butter and sugar. Add egg and vanilla. Add dry ingredients. Mix in candy
bars and nuts.· Drop 2 inches apart on greased baking sheet. Bake 12 minutes at 350°.
Cool and frost.

70

1 c. powdered sugar
1 c. butter, softened

% tsp. salt

2 tsp. vanilla
2 c. Pillsbury's Best all-purpose or
unbleached flour

Filling:

1 c. powdered sugar
2 Tbsp. flour
1 tsp. vanilla

1f2 c. chopped nuts
1J2 c. coconut

1 (3 oz.) pkg. cream cheese,
softened
Frosting:

1f2 c. chocolate chips
2 Tbsp. water
1271-95

2 Tbsp. butter

1f2 c. powdered sugar
71

I

Heat oven to 350°F. In large bowl, cream 1 cup powdered sugar, i cup butter,
salt, and 2 teaspoons vanilla until light and fluffy. Lightly spoon flour into measuring
cup; level off. Blend 2 cups flour into creamed mixture. Shape dough into balls, using
a teaspoonful of dough for each cookie; place 2 inches apart on ungreased cookie
sheets. With thumb, make imprint in center of each cookie. Bake at 350°F. for 12 to
16 minutes or until lightly browned on edges. Immediately remove from cookie sheets.
In small bowl, cream 1 cup powdered sugar, 2 tablespoons flour, 1 teaspoon
vanilla, and cream cheese until light and fluffy; stir in nuts and coconut. Fill each warm
cookie with about V2 teaspoon filling.
In small saucepan, melt chocolate chips with water and 2 tablespoons butter,
stirring constantly. Remove from heat. Add V2 cup powdered sugar; blend until smooth.
Drizzle over cookies. Makes 5 dozen cookies.
Tip: To make deeper imprint in cookie, press again immediately after removal
Sue Plants

from oven.

GOBS
2 c. sugar
2 eggs
1 c. sour milk (regular milk with 1
Sift together:

12 tsp. salt

1

Form into balls and place on ungreasli!d cookie sheet. Flatten with fork. Bake
20 minutes at 350°. Sprinkle with powdered sugar while cookie is still warm.
Jessie Spader

OATMEAL RAISIN COOKIES
1112 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1f4 tsp. salt
1J2 c. (1 stick) unsalted butter,
softened
1f2 c. granulated sugar

% c. packed light brown sugcrr
1 large egg
1 Tbsp. milk
1 tsp. pure vanilla extract
1 c. rolled oats
1 c. shredded coconut
1f2 c. dried currants or raisins

Preparation time: 20 minutes. Cooking time: 12 minutes.

Other ingredients:

1 c. boiling water
1 tsp. vanilla

11/2 c. quick oatmeal
Dash of salt
1 tsp. vanilla

1. Heat oven to 350°. Have ready a greased baking sheet(s). Sift together the
flour, baking powder, baking soda, and salt; set aside.
2. Beat butter and both sugars in large bowl with electric mixer on high speed
until light and fluffy, about 1 minute. Add egg, milk, and vanilla and mix thoroughly.
Stop the mixer and add the flour mixture; mix just to combine. Fold in the oats, coconut,
and currants with a rubber spatula.
3. Drop onto baking sheet, using about a teaspoon of dough for each cookie.
Bake just until cookies begin to color, about 12 minutes. Transfer to a wire rack and
cool completely. Yield: About 4 dozen.

4 c. flour

Tbsp. vinegar)

4 c. flour
2 tsp. baking soda

SPECIAL OATMEAL COOKIES
2 sticks margarine
1J2 c. sugar
1 c. flour

Sue Plants

1 c. cocoa (optional)*

Mix well all items. Drop on ungreased cookie sheet, using approximately 1112
tablespoons for each. Bake 5 to 7 minutes at 450°. Cool. Atter cooled, palce two
cookies together with filling.

SESAME COOKIES

Filling:

4 tsp. flour

1 c. butter
1 c. sugar
3eggs
3% c. all-purpose flour
2 tsp. baking powder

1 c. milk

Cook until thick. Cool.

Add:
1 c. sugar

1J4 tsp. salt

1 c. butter
Cream well together until sugar is dissolved. Add to mixture. Mix well and add
1 teaspoon vanilla and beat until fluffy.
* If cocoa is not used, add 1 cup flour in its place.

Laurie LaBudde

1f2 tsp. salt
Sesame seeds
Red candied cherry halves
Green candied cherry halves

Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs.
Combine flour, baking powder, and salt. Add to creamed mixture; mix thoroughly. Chill
dough several hours or overnight. Preheat oven to 350°. Shape dough into 1 inch
balls; roll in sesame seeds. Place on unbuttered cookie sheets. Press a candied cherry
half into each. Bake 15 to 18 minutes or until lightly browned. Makes 6 dozen.
JoAnne Jozapaitis

73
72

ONE CUP COOKIES
1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
31f2 c. flour
1f4 tsp. salt
1 tsp. cream of tartar

1 tsp. baking soda
1 c. coconut
1 c. raisins
1 c. oatmeal
1 c. Rice Krispies
2 tsp. vanilla
1 c. chocolate chips

Cream sugar and butter. Add oil. Cream. Add egg. Beat well. Mix flour, salt,
cream of tartar, and baking soda together. Stir into oil mixture until well mixed. Add
remaining ingredients in the order given. Drop by teaspoons onto cookie sheet. Bake
in 350° oven for i 2 minutes.
Sue Plants

MmmPOSSIBlE CHEESE CAKE
=%c. milk
2 tsp. vanilla
2 eggs
1

2 (8 oz.) pkg. cream cheese, cut into
1f2 inch cubes and softened
Cheese cake topping
Fruit

c. sugar

1f2 c. Bisquick

Preheat oven to 350° and grease a 9 inch pie plate. Place milk, vanilla, eggs,
sugar, and Bisquick in blender; cover and blend on high 15 seconds. Add cream
cheese; cover and blend on high for 2 minutes. Pour into pie plate. Bake until center
is firm, 40 to 45 minutes. Cool. Spread cheese cake topping carefully over top. Garnish
with fruit.
•
vanilla.

Topping: Mix 1 cup dairy sour cream, 2 tablespoons sugar, and 2 teaspoons
Laurie J.af?udde

OATMEAl THINS
1 lb. butter, softened
1 c. granulated sugar

2% c. flour
3 c. uncooked regular oats

Cream butter and granulated sugar in a large bowl until light and fluffy. Stir in
flour and oatmeal. Refrigerate, covered, until firm. Roll dough into balls and put on
ungreased baking sheets. Flatten balls with tines of a fork, making a cross-hatch
pattern. Bake until golden, 10 to 15 minutes, in a 350° oven. Remove to wire rack.
Cool to warm and sprinkle with confectioners sugar. Makes approximately 90 cookies.
Mary Goschy

3 STEP CHEESE CAKE
2 (8 oz.) pkg. cream cheese,
softened
1f2 c. sugar
2 eggs

% tsp. vanilla
1 (9 inch) prepared graham cracker
crust

i. Mix cream cheese, sugar, and vanilla with electric mixer on medium until well
blended; add egg. Mix well.
2. Pour into crust.
3. Bake at 350° for 40 minutes or until center is almost set; refrigerate 3 hours
or overnight. Top with fruit. Servings: 8.
Glenmora Peterson

LITE lEMON CHEESECAKE
1 whole graham cracker, crushed,
or 2 Tbsp. graham cracker
crumbs, divided
1 (4 serving size) pkg. lemon sugarfree Jell-0
2fJ c. boiling water
1 c. 1% lowfat cottage cheese

1 (8 oz.) container cream cheese
product
2 c. thawed Cool Whip lite whipped
topping
1 c. reduced-calorie cherry pie
filling

Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick cooking
spray. Sprinkle side with half of the graham cracker crumbs, reserving remaining crumbs
for garnish. If desired, omit graham cracker garnish and sprinkle bottom of pan with
remaining graham cracker crumbs. Completely dissolve gelatin in boiling water; pour
into blender container. Add cottage cheese and cream cheese product; cover. Blend
at medium speed, scraping down sides occasionally, about 2 minutes or until mixture
is smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared
pan; smooth top. Sprinkle the reserved crumbs around outside edge. Chill until set,
about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie
filling.
Mary Lou Swanson

7 lAYER CAKE
(Do not bake)
First layer: In 9x13 inch pan, put 1 stick of margarine and 2 cups graham cracker
crumbs. Mix together.
Second layer: Beat together 1 stick margarine and 2 cups powdered sugar. Add
1 teaspoon vanilla and 2 eggs. Beat together until no lumps and very soft.
Third layer: 4 bananas, sliced.
Fourth layer: 1 large can crushed pineapple. Drain well and do not use juice.
Fifth layer: 2 (1 0 ounce) strawberries; strain juice and mix with corn starch to
thicken. (Fresh sliced are best.)
Sixth layer: 9 ounces Cool Whip.
Seventh layer: Chopped nuts.
Refrigerate.
Connie Smith

74

1271-95

75

BANANAS 'N CREAM CAKE
3 c. all-purpose flour
1V2 tsp. baking soda
112 tsp. salt
4 large ripe bananas, mashed
2V2 c. granulated sugar

11fz c. butter or oleo, softened
3 eggs
V3 c. orange juice
1V2 tsp. vanilla extract
1f4 tsp. ground allspice

Sift flour, baking soda, and salt together; set aside. In large mixing bowl, cream
bananas, sugar, and butter. Add eggs, one at a time, beating well after each time. Mix
in orange juice, vanilla, and allspice. Add sifted flour mixture all at once. Beat at medium
speed 2 minutes. Spread batter in greased 9x13 inch pan. Bake at 325°F. for 55 to
60 minutes. Cool.
Ice with the following:
1 (8 oz.) ctn. non-dairy whipped
topping
1 (8 oz.) ctn. sour cream

1 (8 oz.) pkg. cream cheese,
softened
1fz c. granulated sugar

Combine all ingredients and beat until smooth.
JoAnn Jozapaitis

BANANA SPUT DESSERT
1V2 c. boiling water
1 (8 serving size) pkg. Jell-0 (any
red flavor)
2 c. cold water
1 pt. vanilla ice cream, softened

Cool Whip, thawed
Sliced bananas and strawberries
Pineapple chunks
Chopped nuts

Stir boiling water into gelatin in large bowl2 minutes or until completely dissolved.
Stir in the cold water. Stir in ice cream until smooth. Pour into serving bowl. Refrigerate
3 hours or until firm. Garnish with Cool Whip, fruit, and nuts. Makes 8 servings.
Rosemary Horton

BANANA SPLIT CAKE

Lay the five bananas, sliced in halves, side by side, over egg mixture, until the
pan is covered; put pineapple on top of bananas. Cover with Cool Whip; sprinkle your
choice of chopped nuts on top. Must be kept refrigerated.
Glenmore Peterson

BANANA SPLIT DESSERT
2 c. graham cracker crumbs
% c. melted butter
2 c. powdered sugar
2 eggs
1 stick butter
1 to 2 bananas

1 small can crushed pineapple
8 oz. Cool Whip
Chopped nuts
Cherries'
Chocolate syrup

Mix together graham cracker crumbs and press into 9x13 inch pan. Seat powdered sugar, eggs, and butter until light and fluffy. Spread over crumb mixture. Slice
bananas on top. Add crushed pineapple (well drained) over bananas. Spread 8 ounces
of Cool Whip on top. Cover with chopped nuts, cherries, and chocolate syrup.
Janet Elfering

PINEAPPLE CAKE
2 c. flour
2 c. sugar
2 eggs

2 tsp. baking soda
1 (20 oz.) can crushed pineapple
(undrained)

Frosting:
1 (1 lb.) box powdered sugar
1 (8 oz.) pkg. cream cheese,
softened

1f2 c. (1 stick) butter, softened

Combine flour, sugar, eggs, baking soda, and pineapple. Mix and pour into well
greased 9x13 inch baking pan. Bake at 350° for 35 minutes or until cake pulls away
from pan and center springs back when touched.
Frosting: In bowl, beat together powdered sugar, cream cheese, and butter until
smooth. Spread on warm cake. Serves 12.
Glenmore Peterson

Crust:

2 c. crushed graham crackers

1 stick butter, melted

Mix this together and press into a 13x9 inch pan and chill, about 1 hour or more.
Cake:
2 eggs
1 stick butter
1 Tbsp. vanilla
2 c. powdered sugar

1 large cup pineapple, well drained
5 bananas
Cool Whip
Chopped nuts

Beat eggs, butter, vanilla, and powdered sugar for about 15 minutes. Pour on
top of crust and chili, one hour or more.

76

PISTACHIO DESSERT
1 small Cool Whip
60 Ritz crackers, crushed
2 sticks melted margarine
2 (3.9 oz.) pkg. instant pistachio
pudding

1 c. milk
1 qt. vanilla ice cream, softened
1 Heath bar

Mix crackers and margarine and put in a 9x13 inch pan. Bake 10 minutes at
350°. Beat pudding, milk, and vanilla ice cream together. Spread over cooled crust.
Spread Cool Whip over pudding mixture. Sprinkle Heath bar over the top. Chill.
Mark and Renee Meyer
1271-95

17

FLUFFY LIGHT PICNIC CAKE
1 c. shortening (part butter)

1 112 c. sugar
2 large eggs
2% c. flour

Filling:

2 tsp. baking powder
1f2 tsp. salt
1 c. milk
1 tsp. vanilla

1 {3% oz.) pkg. French vanilla
instant pudding (make as
directed, using 1% c. milk)

% c. chocolate chips
1 Tbsp. butter

c. flour

1 small can fruit cocktail, drained

Glaze: Melt chocolate chips in microwave on LOW heat with other ingredients.
Stir till smooth, then drizzle over rings.

1f2 c. packed brown sugar
1f2 c. chopped walnuts

1 tsp. baking soda
1 egg, beaten

1% tsp. milk
1% tsp. light corn syrup

In 2 quart saucepan over medium heat, heat water, butter, and salt until butter
melts and water boils. Remove saucepan from heat. With wooden spoon, stir in flour,
all at once, until mixture forms a ball and leaves sides of pan. Add eggs to mixture,
one at a time, beating until smooth. Cool slightly. Preheat oven to 400°. Lightly grease
and flour cookie sheet, using dinner plate as guide. Trace a circle in flour on cookie
sheet. Drop batter into 10 mounds inside circle to form a ring. Bake 15 minutes. When
cool, slice horizontally; fill and glaze.

FRUIT COCKTAIL CAKE
1

in)
i tsp. almond extract (fold in)

Glaze:

Cream shortening well; add sugar gradually and cream until very fluffy. Beat
eggs and blend into shortening and sugar. Stir in flour, baking powder, and salt (sifted
together) alternately with milk. Add vanilla. Blend and pour into 8xi 2 inch oblong pan
2 inches high. When batter is in pan, arrange 12 marshmallows, cut crosswise, over
the batter. Sprinkle Yz cup brown sugar and V2 cup nuts over the top. Bake at 350° for
40 to 50 minutes.
Estelle Brown

1 c. sugar

1 c. whipping cream, whipped (fold

Sue Plants

Mix first five ingredients together. Put in 9x9 inch pan. Let set in pan a few
minutes. Sprinkle brown sugar and walnuts on top and bake for 25 minutes. (Double
the ingredients for a 9x13 inch pan.) Can be served warm or cold with Cool Whip on
top.
Rosemary Horton

PINEAPPLE-CARROT CAKE
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon

Y2 tsp. ground ginger
% tsp. salt
3 eggs

STRAWBERRY ANGEL DESSERT
1 (3 oz;) box strawberry Jell-0
1 Tbsp. sugar
Dash of salt
1 large pkg. frozen strawberries,
thawed

i1f2 c. sugar
=% c. mayonnaise or plain yogurt
%c. chopped walnuts
8 oz. crushed pineapple in juice
2 c. coarsely chopped, shredded
carrots

Combine flour, baking soda, cinnamon, ginger, and salt. Set aside. Beat eggs,
sugar, yogurt, and pineapple (do not drain) till well blended. Gradually combine with
flour mixture until well blended. Stir in carrots and walnuts. Bake at 350° for 50 minutes
in greased and flour dusted 9x13 inch pan till toothpick indicates done.
Frosting:

1 {9 or 1 0 inch) angel food cake
1 (% pt.) ctn. whipping cream
V2 c. chopped pecans (optional)

3 oz. cream cheese
% c. margarine

In large bowl, dissolve Jell-0, sugar, and salt in boiling water. Stir in thawed
strawberries. Chill until mixture begins to thicken (2 to 3 hours). Tear cake into bitesize pieces. Whip the cream until stiff (or use 1 package Dream Whip). Fold whipped
cream into thickened Jell-0 mixture, along with nuts. Cover bottom of 9 inch square
pan with half of cake pieces. Pour half of Jell-0 mixture over cake. Repeat layers.
Refrigerate for 4 to 5 hours. Cut into 2% inch squares and garnish with whipped cream
and strawberries.
T. Roach

2 c. powdered sugar

Or: Frost with Cool Whip
Connie Smith

ALMOND CREAM PUFF RING
1
1/2

c. water

c. butter

1 c. flour
4 eggs

% tsp. salt

..

!.

•

.

79
/'

SCRIPTURE CAKE
3f4 c. Psalms 55:21 a (1/2 c. shortening
plus V4 c. vegetable oil)
1 c. Jeremiah 6:20 (1 c. sugar)
3 of Isaiah 1 0:14 (3 eggs)
2% c. I Kings 4:22a (2% c. flour)
1 tsp. I Corinthians 5:6 (1 tsp. baking
powder)
Pinch of Matthew 5:13 (pinch of salt)
% c. Judges 4:19b (% c. milk)
1 Tbsp. Judges 14:18 (1 Tbsp.
honey)
1/4 tsp. II Chronicles 9:9 (1/4 tsp.
nutmeg)

1 tsp. II Chronicles 9:9 (1 tsp.
allspice)
2 tsp. II Chronicles 9:9 (2 tsp.
cinnamon)
1 tsp. II Chronicles 9:9 (1 tsp. cloves)
1 c. II Samuel16:1 b (1 c. raisins)
1 c. Song of Solomon 2:13 (1 c. figs
or dates, chopped)
1 c. Numbers 17:8 (1 c. chopped
almonds)

1. With an electric mixer, cream shortening, oil, and sugar until light and fluffy.
Proverbs 23:14 (beat in) in eggs, one at a time. Measure and sift together flour, baking
powder, and salt. Add alternately to sugar mixture with milk. Stir in honey and spices,
raisins, figs, and almonds.
2. II Kings 4:5 (Pour) into a well-greased 9x13 inch pan and Leviticus 24:5
(bake) in a preheated 325° oven for 45 minutes. Cool in pan. After a few John 11 :9
(hours), slice and Proverbs 23:1 (eat).
Sue Plants

THREE KING'S RING
(Portuguese recipe)
3% to 3% c. flour
1 pkg. active dry yeast
2f3 c. milk
V3 c. margarine or butter
% c. granulated sugar
% tsp. salt
2 eggs
3 tsp. soft margarine or butter
% c. granulated sugar

2 tsp. cinnamon

% c. diced candied mixed fruits and
peel
% c. chopped almonds, toasted
1 c. sifted powdered sugar
% tsp. vanilla
1 to 2 Tbsp. orange juice
Cinnamon
Finely shredded orange peel

In a large mixing bowl, stir together 1Vz cups of the flour and the yeast; set
aside. In a small saucepan, heat and stir milk, the 1/3 cup margarine or butter, the 113
cup sugar, and salt just till warm and margarine is almost melted. Add milk mixture to
flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds,
scraping the sides of the bowl constantly. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5
minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once
to grease the surface. Cover and let rise in a warm place till double (1 to 1Vz hours).
Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10
minutes. Roll dough into a 20x12 inch rectangle. Spread with the 3 teaspoons softened
margarine or butter.

80

For filling, in a small mixing bowl, combine the V4 cup sugar and cinnamon. Add
mixed fruits, peel, and almonds. Toss gently to coat. Sprinkle the mixture onto surface
of the dough. Beginning at a long side, loosely roll up the dough jellyroll style. Moisten
edges; pinch firmly to seal. Place roll, seam side..<Jown, on a greased baking sheet.
Bring end together to form a ring. Moisten ends, then pinch together to seal ring.
Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough at
11/2 inch intervals, cutting about 2/3 of the way to the center.
Cover and let rise in a warm place till nearly double (30 to 40 minutes). Bake
in a 350° oven for 25 to 30 minutes or till bread sounds hollow when tapped. Cover
with foil after 20 minutes, if necessary, to prevent overbrowning. Remove from baking
sheet; cool on a wire rack.
•
For icing, combine powdered sugar and vanilla. Stir in enough orange juice to
make an icing of drizzling consistency. Spoon over ring. Before icing dries, sprinkle
with cinnamon and orange peel. Makes one ring (12 servings).
Angelina Sampaio

FLUFFY ORANGE CAKE
Need a cake for a bake sale? This one is a piece of cake to make!

1 (2-layer size) pkg. yellow cake mix
1 c. orange juice
% c. Miracle Whip or Miracle Whip
Light dressing

3 eggs
%c. poppy seeds (optional)
Powdered sugar

Heat oven to 350°F.
Mix all ingredients, except powdered sugar, with electric mixer on medium speed
for 2 minutes.
Pour into greased and floured 10 inch tube or 12-cup fluted tube pan.
Bake 35 to 40 minutes or until toothpick inserted near center comes out clean.
Let stand 10 minutes; remove from pan. Sprinkle with powdered sugar before serving.
Makes 12 servings.
Prep time: 10 minutes. Cooking time: 40 minutes plus standing.

CHERRY SURPRISE CAKE
1 angle food cake mix
1 (3 oz.) pkg. Jell-0
1 c. boiling water
1 c. cold water

1 c. prepared whip cream
8% oz. dark sweet cherries, drained
and sliced

Bake angel food cake as directed. Dissolve Jell-0 in boiling water. Add cold
water. Chill till very thick. Whip till fluffy and thick. Fold in one cup prepared whip cream
and the cherries. With a sharp knife, cut a % inch horizontal slice from top of angel
food cake. Hollow out remainder, leaving% inch shell. Fill with cherry mixture. Replace
top of cake and chill. Before serving, frost with almond flavored whip cream.
Sue Plants
1271·95

81

CHOCOLATE ECLAIR CAKE
1 large box graham crackers
1 (8 oz.) Cool Whip
3V2 c. milk

Mix crust ingredients and press firmly into bottom of 13x9 inch pan. Chill crust
for 5 to 10 minutes before adding first layer of filling. Mix well the ingredients for second
layer until thick; spread over first layer. Spread chocolate Cool Whip over second layer.
If you don't like as much chocolate, you can use regular Cool Whip and you can also
use vanilla pudding or whatever you like.

1 can chocolate frosting
2 small pkg. vanilla instant pudding

Butter bottom of cake pan. Line with whole graham crackers. Blend pudding
with milk, then add Cool Whip. Pour half on top of crackers. Add another layer of
crackers. Pour remaining pudding. Add final layer of crackers. Cover with foil; place
in refrigerator for another 2 hours. Frost and recover; put in refrigerator for another 2
hours, then serve.
Maureen Schrimpf

Janet Gillmore

PINEAPPLE DREAM CAKE
1 yellow or white Jiffy cake mix
1 large can crushed pineapple, well

BEST FRUIT CAKE EVER
1 c. butter

1 tsp. salt

1 c. sugar
4 large eggs
1 c. dried fruit
1 tsp. baking powder
1 tsp. baking soda

Lemon juice
1 c. brown sugar
Nuts
1 or 2 qt. whiskey

drained
8 oz. cream cheese

% c. milk
1 pkg. Fr~nch vanilla instant
pudding
1 c. milk

Bake cake mix in a 9x13 inch pan according to package directions Bake and
cool. Beat cream cheese and V2 cup milk in mixer until smooth. Add instant pudding
to cheese. Add 1 cup milk and beat until thick. Put on cooled cake, then the pineapple.
Top with Cool Whip, about 9 ounces. Sprinkle with nuts if desired.
Janet Gillmore

Before you start, sample the whiskey to check for quality. Good isn't it? Now
go ahead. Select a large mixing bowl, measuring cup, etc. Check the whiskey again
as it must be just right. To be sure the whiskey is of the highest quality, pour one level
cup into a glass and drink it as fast as you can. Repeat With an electric mixer, beat
1 cup of butter in large fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile,
make sure that the whiskey is of the finest quality. Cry another tup. Open 2nd quart
if necessary. Add 2 arge Ieggs; 2 cups of fried druit and beat til high. If druit gets stuck
in beaters, just pry loose with a drewscriver. Sample the whiskey again, checking for
tonscisity, then sift 3 cups of salt or anything, it really doesn't matter. Sample the
whiskey. Sift V2 pint lemon juice. Fold in chipped butter and strained nuts. Add 1
babblespoon of brown thugar, or whatever color you can find and wix mel!. Grease
oven and turn cake to 350°. Now pour the whole mess into the coven and ake. Check
the whiskey again and bo to ged.

BLACK WALNUT CAKE
1 c. butter or oleo

4 c. powdered sugar
1 tsp. vanilla
4 egg yolks
2% c. flour
2% lsp. baking powder

% tsp. salt

Y2 tsp. cinnamon
1% c. milk
1 c. chopped black walnuts

4 egg whites

Cream butter, sugar, and yolks. Add all the dry ingredients alternately with the
milk. Beat egg whites stiff, then add walnuts to the beaten egg whites and fold into
other mixture. Bake in a greased and floured 13x9 inch pan or 3 layer pans. Bake 35
minutes in a 350° oven. Frost with cream cheese frosting.

TRIPLE CHOCOLATE DESSERT

Iris Dries

Crust:
2 c. Oreo cookies, crumbled
6 Tbsp. sugar

V2 c. melted margarine

Filling first layer:

•

COFFEE CAKE
1 c. sugar
% c. margarine
2 eggs
2 c. sifted flour

•

8 oz. cream cheese
8 oz. chocolate Cool Whip

1 c. powdered sugar

Filling second layer:

3 c. milk
3 small pkg. instant chocolate

.

Mix all the ingredients. Grease a round spring form .
Filling:

%c. sugar
1 tsp. cinnamon

pudding
Third layer: You will need 8 ounces chocolate Cool Whip.

82

1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 tsp. vanilla

Put half of dough in spring form; sprinkle filling on top and then the rest of the
dough. Cut through the dough with a knife. Bake at 375° for 45 minutes.

Joan Jackson
1271-95

83
I

I

4TH OF JULY SPECIAL-FROZEN DESSERT
14 oz. sweetened condensed milk
V3 c. lemon juice
2 tsp. grated lemon peel
2 c. plain yogurt (1 pt.)

2 c. miniature marshmallows
1f2 c. chopped pecans
1 pt. sliced strawberries
1 c. fresh or frozen blueberries

Combine first 3 ingredients. Add yogurt, marshmallows, and nuts. Spread half
of mixture in 9x13 inch dish. Arrange Yz blueberries and strawberries on top. Cover
with remaining mixture. Freeze. Let thaw 10 minutes before serving. Top with dab of
Cool Whip and 3 whole strawberries. Serves 15.
Connie Smith

HUNGARIAN NUT TORTE
10 eggs
1% c. granulated sugar
1% c. finely ground walnuts

4 heaping Tbsp. corn flake crumbs
2 heaping Tbsp. flour
1 tsp. vanilla

Separate eggs. Add sugar gradually to the beaten egg yolks. Mix the walnuts,
com flake crumbs, and flour together and add to the egg-sugar batter until well blended.
Add vanilla. Fold in the 10 egg whites which have been beaten until very stiff. Bake
in a 350° oven in an ungreased angel food cake pan for 1 hour. Cool in inverted cake
pan.
Whipped Cream Frosting Icing:
6 Tbsp. Droste's cocoa
1 c. sugar

•
•

to a wire rack to cool completely. In the top of a double boiler over simmering water,
heat brown sugar, cream, butter, and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth; drizzle over cake. Sprinkle with nuts if
desired.
~
Eleanor Skora

APPLE SLICES
3f4 c. shortening

10 to 15 apples
1 c. water
1¥2 c. sugar
1 tsp. cinnamon
1J4 tsp. salt
3 Tbsp. cornstarch
% c. cold water

21f3 c. flour
1f2 tsJ). baking powder
2 egg' yolks
Y2 tsp. lemon juice
Y2 tsp. salt
Y2 c. water

Peel apples and cut into eighths.
Bring water, sugar, and cinnamon to a boil. Add apples; cook 1 minute. Make
a paste of salt, cornstarch, and cold water. Add to hot apples. Cook slowly 5 minutes.
Cool.
For crust, mix shortening, flour, and baking powder. Beat together yolks, lemon
•
juice, salt, and water. Add to crust mixture.
Roll half of the dough thinly to fit a large jellyroll pan, 1Ox15 inches. Cover with
cooled apple mixture. Cover apples with the other half of rolled crust.

2 c. whipping cream
Pinch of salt

Bake at 450° for 20 minutes, then at 350° for 10 minutes.

Mix ingredients. Chill for 2 hours. Whip mixture until stiff. Fill and frost top and
sides of cake which has been split to make two layers.

Frost with a powdered sugar icing while still warm.
Sue Plants

Refrigerate overnight or at least several hours before serving. It is better if the
cake is baked a day before icing it.

II
I

\

\
\
\I

RAW APPLE CAKE

Mary Goschy

CARAMEL APPLE CAKE
1Y2 c. vegetable oil
1¥2 c. sugar
Y2 c. packed brown sugar
3eggs
3 c. all-purpose flour
2 tsp. cinnamon

Y2 tsp. ground nutmeg
1 tsp. baking soda
Y2 tsp. salt
3112 c. peeled apple, diced
1 c. chopped walnuts
2 tsp. vanilla

Caramel Icing:
1 c. packed brown sugar
V3 c. light cream
Dash of salt

% c. butter or margarine
1 c. powdered sugar
Chopped walnuts (optional)

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well
after each addition. Combine dry ingredients. Add to batter and stir well. Fold in apples,
walnuts, and vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 325°
for 1Yz hours or until cake tests done. Cool in pan approximately 10 minutes; remove

2¥2 c. flour
1 tsp. baking soda
3 c. diced apples
3f4 c. warm coffee
Y2 c. chopped walnuts

11J2 c. sugar
=¥4 c. shortening
2 eggs
:Y4 tsp. cinnamon
:Y4 tsp. salt

Cream sugar and shortening; add eggs. Beat. Sift together baking soda, flour,
cinnamon, and salt; add to creamed mix alternately with coffee. Fold in apples and
nuts. Pour into greased 13x9x2 inch pan. Combine Y2 teaspoon cinnamon and brown
sugar; sprinkle over cake. Bake at 350° for 45 minutes.
Eleanor Skora

ANGEL FOOD ICE CREAM CAKE
1 angel food cake (8 inches)
1J2 gal. vanilla ice cream, slightly
softened

2 qt. fresh strawberries (add sugar
or substitute to taste)

Cut the cake in half, tear into small pieces, and set aside. Cut the other half
into 12 to 14 thin slices; arrange in the bottom of a waxed paper-lined 13x9 inch baking

84
1271-95

85

t,tf

pan, overlapping as needed. Spread softened ice cream over cake, pressing down to
smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just
before serving, slice strawberries and sweeten to taste. Cut dessert into squares and
top with the strawberries.
Ann Held

TWINKlE TORTE
12 Twinkies
2 Tbsp. sugar
2 Tbsp. water
3 eggs, separated

Melt chocolate chips with water and sugar. Cool. Add egg yolks, one at a time,
beating well. Separately beat egg whites until stiff. Fold egg whites into mixture. Cut
Twinkies into thirds longways. Arrange a layer on bottom of a 9x13 inch pan. Put a
layer of mixture on top of the Twinkies. Arrange another layer of Twinkies. Repeat once
more. Add nuts on top and refrigerate.

ANGEL FOOD FLUFF
1 qt. vanilla ice cream
1 large Cool Whip
1 Heath bar

1 angel food cake

2 small pkg. vanilla pudding
1%

c. milk

Line the bottom of a 9x13 inch pan with slices of the angel food cake. M1x
pudding mix and milk; add softened ice cream. Pour over cake. Top with Cool Whip.
Crush Heath bar and sprinkle on top. Prepare 24 hours in advance and refrigerate.
Mary Goschy

PEACH DUMP CAKE
2 large cans sliced peaches in syrup
1 butter pecan cake mix, sprinkled
over peaches

2 sticks butter, melted
1 c. chopped nuts
1 c. coconut

CHERRY CRUNCH
1 can cherry pie filling
1 tsp. lemon juice
1 pkg. white cake mix

21!4 c. flour
2 c. sugar
112 tsp. salt
1f2 tsp. baking soda
1 tsp. grated lemon peel

1 tsp. vanilla
1 c. butter, softened
1 (8 oz.) ctn. sour cream
3 eggs

Preheat oven to 325°. Grease and flour Bundt or tube pan. Combine in large
mixer bowl all ingredients. Blend at low speed. Beat 3 minutes at medium speed. Bake
at 325° for 60 or 70 minutes. Cool 15 minutes.
Lynn Fosco

11f2 c. chopped nuts
1f2 c. melted butter

Preheat oven to 350°. Spread pie filling in bottom of 9 inch square pan. Combine
juice, cake mix, nuts, and melted butter. Mix will be crumbly. Sprinkle over pie filing.
Bake 40 to 45 minutes.
· Ruth Farm, Rosemary Horton

Layer preceding ingredients in order in 9x13 inch pan. Bake at 350° for 55
minutes.
Ruth Farm

POUND CAKE

1 (6 oz.) bag chocolate chips
l,.c. whipping cream, whipped (not
Cool Whip)
% c. chopped nuts

RHUBARB CRISP
Filling:

1% lb. cut up rhubarb (about 4 c.)
1 c. sugar

%c. flour
% tsp. cinnamon

Topping:
1

c. flour

1f2 c. oatmeal

1 c. brown sugar

1f2 c. butter, softened

Mix all ingredients for fil!ing in ungreased 9x9 inch baking dish. In a small bowl,
mix together all ingredients for topping. Sprinkle over filling. Bake 25 minutes at 375°.

T. Roach

STRAWBERRY PIZZA
Crust:

THERESA'S APRICOT CAKE
1 pkg. Duncan Hines yellow cake
mix (original- not pudding)

1 c. apricot nectar
4 eggs

%c. oil
Mix first 3 ingredients; add eggs, one at a time, beating well after each one.
Bake in tube or Bundt pan for one hour. Sprinkle with powdered sugar or frost.
Rose Schalke

86

1 stick plus 2 Tbsp. butter
1 c. flour

2 Tbsp. powdered sugar

Middle:

1 (8 oz.) cream cheese

1 c. powdered sugar
Top:
Sliced strawberries

9 oz. Cool Whip
1 Tbsp. lemon juice
Strawberry glaze

1271-95

87

Lfi

Soften butter and mix with flour and powdered sugar. Place on a cookie sheet,
spreading it out Bake crust at 350° till golden brown. CooL Mix together cheese,
powdered sugar, Cool Whip, and lemon juice and spread over cooled crust Top with
sliced strawberries and cover with strawberry glaze.
Gerry Merten

FRUIT PIZZA
Crust:

V2 c. margarine
'12 c. Crisco

3 eggs
2 tsp. cream of tartar
- 1 tsp. baking soda
% tsp. salt

1% c. sugar
2% c. flour

TAFFY APPLE PIZZA
1 (20 oz.) pkg. refrigerated peanut
butter cookie dough
3 Tbsp. flour
1 (8 oz.) pkg. cream cheese,
softened
1f2 c. brown sugar

% tsp. vanilla
2 medium Granny Smith apples
1 c. lemon-lime soda
Cinnamon
1J4 c. caramel ice cream topping
1f2 c. chopped peanuts

Preheat oven to 350°F. Remove 1/2 cup of cookie dough and reserve for another
use. Add flour to remaining dough and knead with hands to combine. Press dough
into a 14 inch circle on 15 inch Baking Stone. Bake for 15 to 20 minutes or until cookie
is lightly browned. Let cool for 10 minutes, then loosen cookie from Baking Stone.
Cool completely. Blend cream cheese, brown sugar, and vanilla together until smooth.
Spread on cooled cookie. Peel, core, and slice apples. Dip apple slices in lemon-lime
soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle
lightly with cinnamon. Heat caramel topping slightly and drizzle over apples. Sprinkle
chopped nuts over pizza. Cut into pieces and serve. Yield: 12 to 16 servings.
Connie Smith

PEACHY DESSERT PIZZA

V2 pt. strawberries, halved
V2 c. su9ar
3 Tbsp. ·corn starch

Crust: Mix margarine, Crisco, sugar, and eggs. Blend in ingredients. Press into
jellyroll pan. Bake 8 to 10 minutes at 400°. (Can use any type of fruit, sliced and· dipped
into fruit juices.)
·
Drain fruit and save juices! Mix cream cheese, sugar, and 2 tablespoons juice.
Spread over cooled crust Arrange fruit over top. Cook remaining juice with 3 tablespoons corn starch until it thickens. Cool and spread over fruit for a glaze.

Sue Jozapaitis

PUMPKIN BREAD
3 c. sugar
1 c. oil
4 to 5 eggs
1% tsp. salt
3 tsp. cinnamon

V3 c. butter or shortening
1 pkg. active dry yeast
3J4 c. warm water

Topping:

1 c. brown sugar
1f4 c. flour

1 pkg. cream cheese
1 (No. 303) can peaches (save juice)
2 kiwi, peeled and sliced
1 can pineapple chunks (save juice)

11f2 tsp. nutmeg

%c. water
1 can (approx. 2 c.) pumpkin
3% c. flour
2 tsp. baking soda

Use mixer to blend all the ingredients. Pour into 3 medium size bread pans.
Bake 1 hour at 3.50°.

Crust:

2 c. unbleached flour
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt

Topping:

1 tsp. cinnamon
V4 c. softened butter

Combine the flour, sugar, baking powder, and salt. Cut in the butter. Dissolve
the yeast in water and stir into mixture. Turn onto floured board; knead lightly. Let rest
10 minutes. Divide into 2 equal parts. Roll each into 10 inch circle. Place on cookie
sheet or pizza pan; pinch dough to form rim around edge.
For the topping, combine brown sugar, flour, and cinnamon. Work in the butter.
Sprinkle part over each crust. Drain thoroughly 2 cans (or 1 pound 13 ounces fresh)
peaches, sliced. Arrange on crust. Sprinkle with remaining mixture. Bake in 375° oven
for 25 to 30 minutes. (Substitute fresh apples and/or plums; adjust sugar to suit taste.)
Makes 2 (1 0 inch) pizzas.
Bonnie Keefer

Diane Horton

BUCHLER SCHNITIE
6 egg yolks
% c. granulated sugar
% lb. butter (less 1 slice)

1 tsp. baking powder

% c. sifted all-purpose flour

Cream butter and sugar. Add egg yolks and mix welL Add the baking powder
and flour until well blended. Grease a 9x13x2 inch pan with the slice of butter and
spread evenly in pan. Cover the batter with a top layer (recipe follows) and bake in a
350° oven for 35 minutes or until meringue-nut topping is a delicate brown.
Top Layer:

6 egg whites, beaten until they form
peaks
1% c. granulated sugar, added
gradually

3 c. finely ground filberts, folded in
(other nuts may be
substituted, but they must be
finely ground)

When cool, cut into 48 small rectangular pieces.

Mary Goschy

88

1271-95

89

BREAD PUDDING
3 c. milk
2 c. soft bread crumbs (day old
raisin or cinnamon)
% c. sugar

Melt chips, butter, and peanut butter together; pour over Chex cereal. Pour
powdered sugar in brown paper bag. Pour in Chex mixture and shake well.

3 beaten eggs
1Vz Tbsp. butter
% tsp. salt
1 c. raisins

Janet Elfering

In saucepan, heat milk; blend in bread and butter. In bowl, combine sugar, salt,
raisins, and eggs. Blend milk mixture into egg mixture. Pour into greased 9x9 inch
deep baking dish. Place pan in baking pan of hot water. Bake 1 hour at 350° until set.
Double for larger cake pan.
JoAnn Jozapaitis

MELTING MOMENTS
2 c. flour
1 c. cornstarch
1 lb. butter

Mix all ingredients and drop on cookie sheets with No. 40 scoop. Bake 1 0 to
15 minutes at 350°. Dust with powdered sugar.
,
Sue Plants

BLONDE BROWNIES
2 c. flour
% tsp. soda
1 tsp. baking powder
1 tsp. salt
o/3 c. butter or margarine

% lb. powdered sugar
1 tsp. vanilla

2 c. firmly packed brown sugar
2 eggs
2 tsp. vanilla
1 c. chocolate chips
VJ c. nuts

Mix flour, soda, baking powder, and salt. Melt butter in saucepan; add sugar.
Blend in eggs and vanilla. Add flour mixture gradually. Spread into 13x9 inch pan.
Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Cool in pan and cut into
bars.
Sue Plants

MINT FROSTING
V4 tsp. peppermint extract
3 drops of green food coloring

2 c. thawed Cool Whip

Mix all ingredients.
Sue Plants

FLOUR FROSTING
1/2

c. milk
2 Tbsp. flour
V2 c. margarine

1f2 c. shortening
1f2 c. sugar
1 tsp. vanilla

Bring milk and flour to a boil till thick and add vanilla. Set aside to cool. Whip
shortening about 3 minutes. Add sugar. Whip 3 minutes more. Add the thickened milk.
Whip till smooth and glossy.
Sue Plants

PEOPLE CHOW
12 oz. chocolate chips
1 stick butter or margarine
% c. peanut butter

90

12 oz. Rice Chex cereal
2V2 c. powdered sugar

1271·95

91

:;,

MISCELLANEOUS

TEMPERATURE TESTS
FOR CANDY MAKING
There are two different methods of determining when candy has been cooked to
the proper consistency. One is by using a candy thermometer in order to record
degrees, the other is by using the cold water test. The chart below will prove
useful in helping to follow candy recipes:

TYPE OF CANDY

Fondant, Fudge
Divinity, Caramels
Taffy
Butterscotch
Peanut Brittle
Caramelized Sugar

DEGREES

COLDWATER

2~4. 238°
245.248°
265-270°
275-280°
285-290°
310-321°

Soft Ball
Firm Ball
Hard Ball
Light Crack
Hard Crack
Caramelized

In using the cold water test, use a fresh cupful of cold water for each test. When
testing, remove the candy from the fire and pour about Vz teaspoon of candy into
the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses its
shape when removed from the water.
In the FIRM BALL TEST the candy will roll into a firm but not hard ball. It will
flatten out a few minutes after being removed from water.

SALSA'
4 large tomatoes
1 large green pepper
1 medium red onion

1 small jar jalapeno peppers (mild
or hot)

Dice all ingredients chunky. Add a handful of fresh cilantro (crushed). Mix. Add
salt and pepper to taste.

FREEZER CUCUMBER PICKlES
4 lb. pickling cucumbers, sliced
8 c. thin sliced onions
%c. salt

%c. water
4 c. sugar
2 c. cider vinegar

Combine cucumbers, onions, salt, and water in 2 large bowls. Let stand at room
temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into
1 pint freezer containers, leaving 1 inch head space. Cover and freeze for up to 6
months; thaw at room temperature for 4 hours before serving. Yield: 10 pints"
Carol Bielmeier

FRENCH DRESSING
% c. Crisco oil

V2 c. catsup
2 Tbsp. white wine vinegar

1 Tbsp. sugar
1 tsp. paprika
V2 tsp. dry mustard

Combine all ingredients in blender pitcher. Blend at medium to high speed until
smooth (at least 2 minutes), stopping to scrape pitcher if necessary. Cover and store
in refrigerator. Stir before serving. Makes 11/4 cups.
Diane Horton

In the HARD BALL TEST the candy will roll into a hard ball which has lost almost
all plasticity and will roll around on a plate on removal from the water.
In the LIGHT CRACK TEST the candy will form brittle threads which will soften
on removal from the water
In the HARD CRACK TEST the candy will form brittle threads in the water which
will remain brittle after being removed from the water.

RED PEPPER RELISH
6 red peppers, seeded and cut in
chunks
2 medium onions, cut in fourths
% Tbsp. mustard seed

1f2 Tbsp. salt
% c. white vinegar
%c. sugar

In food processor or blender, combine all ingredients. Process until chopped
and blended. Transfer to bowl; refrigerate, covered.

In CARAMELIZING, the sugar first melts then becomes a golden brown. It will
form a hard brittle ball in cold water.

Wonderful served on crackers spread with cream cheese.
Sue Plants

lOW CHOlESTEROl SOUR CREAM
1% c. 1% lowfat cottage cheese
1 Tbsp. lemon juice
Copynght

©

% tsp. dry mustard
1 egg white

1982 by Cookbook Publishers, Inc
1271-95

93
/- rf
L.-

PEANUT BRITILE

Combine ingredients in blender at high speed for I minute or until mixture is

1 c. raw peanuts (a 1 lb. pkg.
contains 3 c.)
1 c. sugar
112 c. white corn syrup

Carol Bielmeier

smooth. Yield: 1V2 cups.

EGG SUBSTITUTES

Stir together peanuts, sugar, syrup, and salt into a 11J2 quart casserole. Put in
microwave oven for 7 to 8 minutes; stir well after 4 minutes, returning to oven 3 to 4
minutes longer. Remove and add butter and vanilla and blend well, then return to oven
and cook I to 2 minutes longer. Take out and add soda; stir until light and foamy and
spread on lightly greased cookie sheet.

A few drops of yellow food coloring
c. egg whites
1 tsp. oil (safflower, sunflower, soy
bean, sesame, or cottonseed
oil)

(if desired)

114

When you get to the "light and foamy" part,
to harden.

Blend and use in place of one egg. Larger amounts may be prepared and frozen
Carol Bielmeier

in an ice cube tray.

MOST WONDERFUL TOFFEE

2 Tbsp. horseradish
1 sq. butter

1f2 c. chopped almond
1 pkg. chocolate chips

1 c. butter

1J3 c. crumbled Blue cheese

1 c. sugar
3 Tbsp. water

Beat softened butter, Blue cheese, and horseradish together. Top a hamburger
Carol Bielmeier

Cook butter, sugar, and water till mixture is caramel color or 300°. Remove from
heat and stir in Vz nuts; pour into buttered 9x13 inch pan. Sprinkle on 1f2 of chips and
let stand till Ghips melt. Spread chips evenly. Cover with buttered wax paper; turn.
Spread other chips and nuts on top. Let cool till hard. Break.
Sue Plants

FUDGE
1 (12 oz.) can evaporated milk

V4 lb. butter
5 c. sugar
1 tsp. salt

yo~ have to work fast as it starts
Connie Smith

BLUE CHEESE BUTIER SAUCE

or steak just before serving.

1f2 tsp. salt
1 tsp. butter or margarine
1 tsp. vanilla
1 tsp. soda

12 oz. marshmallow fluff
24 oz. semi-sweet chocolate chips
1 tsp. vanilla extract
1 c. chopped walnuts

MARY ROSE CANDY

Combine and boil for 5 minutes the first 5 ingredients, stirring constantly. Remove
from heat and add remaining ingredients. Stir until melted and mixed; pour into a
buttered 9x13 inch pan. Cut when cool. Makes 5 pounds.
Maureen Schrimpf

1 lb. white chocolate
1 lb. dry roast peanuts

1 c. Rice Krispies
1f2 c. mini marshmallows

Melt chocolate. Pour rest of ingredients in bowl. Pour melted chocolate over
them. Mix; drop by teaspoon on wax paper. Let set till hard.
Sue Plants

FANNIE FARMER FUDGE
1 c. butter (do not use margarine)
1 c. whole milk
4 c. sugar
1 tsp. vanilla
3 c. miniature marshmallows
1 (12 oz.) pkg. semi-sweet chocolate
chips

1 (11.5 oz.) pkg. milk chocolate
chips
2 (1 oz.) sq. unsweetened chocolate
(cut into small pieces)
1 c. chopped nuts

In large pan, bring butter, milk, sugar, and vanilla to a full boil; boil exactly 2
minutes, stirring constantly. Turn to a very low heat; add marshmallows and chocolate.
Stir constantly until melted. Stir in nuts. Pour into a greased 9x12 inch pan or I prefer
a greased jelly roll pan.

Sue Plants

PEANUT BUTIER KISSES

••

2% c. flour
1 c. creamy peanut butter
% c. soft margarine
1f2 c. dark brown sugar

48 kisses

Measure all ingredients, except kisses. Mix at low till blended; put into large
ball. Wrap with plastic wrap. Refrigerate 1 hour. Preheat oven to 375°. Put into 1 inch
balls; place 2 inches apart on ungreased sheet. With floured fork, mark X. Bake for
i 5 minutes, then place kisses on them. Yield: 4 dozen.
Sue Plants
1271-95

94

1f2 tsp. double baking powder
2 eggs

95

PEANUT BUTIER BONBONS
1 can Pillsbury vanilla frosting
2 cans Pillsbury chocolate frosting
2 c. graham cracker crumbs or Oreo
cookie crumbs

1 c. peanut butter
% c. butter or margarine

Mix vanilla frosting, peanut butter, and butter in large bowl with fork. Once
completely blended, add in crumbs. Roll into little balls. Place in freezer overnight to
firm. Next day, melt chocolate frosting in saucepan (over low heat) untilliquidy. Either
dunk the balls into the chocolate, or pour chocolate over the balls to cover them. Allow
to set out overnight to dry. Enjoy!!
Diane Horton

Mix Jell-0, Kooi-Aid, and sugar in hot water until dissolved. Add cold water. Mix
thoroughly. Fill popsicle cups and freeze.
Jenny Roach

BAR-B-Q SAUCE
Y2 lb. diced bacon (fry until crisp)
1f2 c. chopped celery
Y2 c. chopped onion
1 or 2 chopped garlic buds
3 Tbsp. allspice
i Tbsp. chili powder

1% c. brO'Wn sugar

1 Tbsp. salt

MY MOTHER-INaLAW'S SINFULLY DELICIOUS MERINGUES
3 egg whites (at room temperature)
1fs tsp. cream of tartar
%c. sugar
1 tsp. lemon juice

1f2 tsp. vanilla
1 c. miniature chocolate chips
Flaked coconut (optional; I don't
use the coconut)

Preheat oven to 275°. Grease 2 baking sheets. Beat whites with cream of tartar
until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating thoroughly
after each addition, until sugar is completely dissolved. Beat in lemon juice and vanilla.
Fold in chocolate chips (and coconut if desired). Using a heaping tablespoon for each
cookie, spoon meringue onto baking sheet 1 inch apart Bake 20 minutes. Turn off
oven. Let stand in oven 15 minutes. Remove from oven and let cool slightly until they
slip easily off of the baking sheet. Cool completely on wire racks. Store in a cookie
tin. Makes 30 cookies.

t Tbsp. pepper

3 Tbsp. dry mustard
1 qt. tomato pieces (or 1 large can)
1f2 qt. tomato juice
V3 c. lemon

Combine ingredients and simmer for 1 hour.
Carol Belle(elJil/e

SWISS CHEESE QUICHE
11!2 c. grated imported Swiss
8 slices crumpled bacon
3 eggs
1 c. heavy whip cream
%c. milk

% tsp. salt
% tsp. pepper
V2 tsp. powdered mustard
Dash of cayenne pepper

Sprinkle bacon and cheese on unbaked pie crust. Beat remaining ingredients
and pour over crust. Bake at 375° for 45 minutes.

History: My mother-in-law used to bake these at Christmas and I would eat the
whole tin - then make her promise not to bake them for me any more (at least not
until Easter).
Denise Wolinski

A RECIPE FOR EVERYONE
1J2 c. Friendship

1
1

1 c. Thoughtfulness
Pinch of Tenderness
1 tsp. Gaiety

c. Faith
c. Hope

1 c. Charity

To the V2 cup of Friendship, add a cup of Thoughtfulness. Cream together with
a pinch of powdered Tenderness; very lightly beat in a bowl of Loyalty with a cup of
Faith, Hope, and Charity; be sure to add a tablespoon of Gaiety that sings and also
the ability to laugh at little things. Moisten with the sudden tears of Heartfelt Sympathy.
Bake in a Good Natured pan and serve repeatedly.

NO DRIP POPSICLE
1 small pkg. Jell-0 (any flavor)
1 small pkg. unsweetened Kooi-Aid
(same flavor)

1 c. sugar
2 c. hot water
2 c. cold water

96
97

INDEX OF RECIPES

Notes

APPETIZERS, BEVERAGES
APPETIZERS .
......
.....
. 3
APPLE CARAMEL DIP.
3
ARTICHOKE DIP . . .
1
AVOCADO DIP . . . . . . . . . . . . . . . . . . . . .
2
. . . . . . . . ..
1
BAGEL DIP.
BAILEYS............
.. .
.. .
11
BAR-B-Q VENISON BRATS APPETIZER ...... 1
BELLY BUTTONS.......
. . . . . ......... 6
CARAMEL APPLE DIP .
.. 3
CARAMEL DIP . . . . . . . . . .
... 4
CHEESY BEAN DIP.
. ............ 2
CHILl SAUCE. .
. . 10
11
CITY SLICKER.
CRAB CAKES. . . . . . . .
... 8
CUCUMBER SANDWICHES
......... 9
DIP.
...
. 5
EASY DIP DIP .
. .... 4
FESTIVE CHEESE BALL.
5
FRESH MUSHROOM DIP . . .
4
FRESH VEGGIE APPETIZER . . . . . . . .
. .. 6
FROZEN STRAWBERRY DAIQUIRI .
. . 12
I;RU.IT .DIP .
........
..
. 4
HAM AND ASPARAGUS ROLL-UPS . . . . . . . 8
HOECHIU..DIP. ..
.
....... 4
HOT'DIPSERVED WITH TRISCUITS .
. 2
Kf\b{lil:JA '' ,. '..
10
MA'J TAI•Sll.ISH . .
. . 10
MEATBALLS... . . . . . .. ..
.. ..... 10
t:_IEXI~{INQUICHE DIP........
. ..... 2
MICROWAVE CARAMEL CORN
... 6
Qlli¥E'PECAN SPREAD . .
. .. 5
O~ANGE,&MQOTHEE.....
.
11
OVEN CARAMEL POPCORN . . .
.....
7
PHILLY CREAM CHEESE STUFFED
. .... 9
,cM\:lSHROOMS . . . . . . . . . . . . . . . . .
PINEAPPLE .RASPBERRY PUNCH .
11
PRETZEL DIP. . . . . ..
.... 1
PURPLE PASSION.. . . . . . .
.....
11
HEUSEN DIP . . . . .
............ ..... 3
ROSE PUNCH... ..
.. . .. ..
. 12
SCANDINAVIAN PINWHEEL . . .
..... 9
SMOKED SALMON DIP. . . . .
........ 1
SPICED PECANS. . . . . . . . . .
...... . 6
SPICY GLAZED HOT DOGS . . .. .
. ....... 9
SUPER. SHRIMP DIP ...................... 3
TACO PIP ............................... 5
TORTILLA PINWHEELS. . . .. . . . .. . . .. . .. . . . 7
TURKEY CRESCENT APPETIZERS .......... 8
VELVEETA SALSA DIP........ . ........... 5
VERMOUTH CHEESE BALL ................ 6
ZESTY SNACK MIX .. . . . .. .. .. . . .. . . . . ... 6

SOUPS, SALADS
BEEF MUSHROOM BARLEY SOUP .........
BLUE CHEESE POTATO SALAD. . .........
BROCCOLI SALAD .. .. . . . . . ...........
BROCCOLI SOUP ......................
CANDY APPLE DELIGHT . . .. . . . . .. . . .. .. .
CAULIFLOWER SALAD .. . . .. . . .. .. . . . .. .
CHAMPAGNE SALAD .. . .. . . . . .. .. . . . . ..
CHEDDAR CHEESE SOUP.. . . . . . .. . .. .. . .
CHICKEN SALAD ........................
CHICKEN WALDORF SALAD . . . . . . . . . . . . .
CRAB SALAD ..........................

16
20
17
15
22
17
22
16
17
21
17

"

CREAM BROCCOLI SOUP .
. . . . . . . . . . . 13
CURRIED PEAR AND CHEESE SALAD . . . . . . 24
FESTIVE LAYERED SALAD.... . . . . . . . . . . 21
FESTIVE LAYERED SALAD. . . . . . . . . . . . . . . 18
FOR THANKSGIVING INSTEAD OF MAKING
. ......... 23
GELATIN MOLD SALAD .
GARDEN SALAD . . . . . . . . . . . . . . .
. . . . . 16
HAM AND CHEDDAR CHOWDER. . . ...... 15
. . 20
HEARTY POTATO SOUP. . . . . . . . . . . . .
HEAVENLY SALAD ....................... 19
ITALIAN VEGETABLE SOUP. . . . . . ........ 13
JELLO SALAD .......................... 24
LEMON FL'UFF. . . . . . . . . . . . . .
. . . . . . . . . 23
LETTUCE-MANDARIN SALAD.
. . . . . . . . . 18
MISSOURI NOODLES . . . .
.....
14
NAVY BEAN SOUP . . . . . . . . . . . . . . . . . . . . . . 14
NORWEGIAN COLESLAW ................. 19
OLIVE SALAD . . . . . . . . . . . . .
. .., ...: .. 0 16
ORIENTAL SALAD . . . . . . . . . . . . . . . . . . . . . 20
PASTA SALAD . . . . . . . . . . . . . .
. . . . . . . . 19
PINEAPPLE COLE SLAW . . . . . . . . . . . . . . . 19
POTATO CHEESE SOUP ................. 14
POTATO SOUP WITH DUMPLINGS . . . . . . . 16
PUDDING SALAD. . . . . . . . . . . .
. .. 22
SAUERKRAUT SALAD........
. ........ 20
SAUSAGE CABBAGE STEW ............... 13
SNOW SALAD.........
. ..... 24
SWEETH!ii:ART SALAD . .
. . .. .. .. . . . . . 22
SWEETHEART SALAD .. . . .. .. .. .. .. . . . . 23
TAFFY APPLE SALAD . . . . . . . . . . . . . . ..... 21
YUM YUM SALAD . . . . . . . . . . . .......... 23

VEGETABLES
BAR B-Q KRAUT ........................ 31
BROCCOLI WITH SOUR CREAM SAUCE . . . . 27
CREAMED SPINACH. . .. . . .. . . .. .. .. . . . . . 25
CREAMY VEGETABLE MEDLEY ............ 29
GARLIC BUTTERED GREEN BEANS ........ 28
GREEN BEAN CASSEROLE ............... 28
ITALIAN VEGGIES .. . . . . .. . .. . .. .. .. .. .. 28
KLUSKI AND KRAUT. . .. .. . .. . .. .. .. . . .. . 30
MARINATED CARROTS................... 30
ONION ROASTED POTATOES ............. 27
OVEN BAKED PAPRIKA POTATOES . . . . . . . 26
PARSLEY POTATOES .................... 26
PARTY POTATOES ...................... 26
REFRIGERATED MASHED POTATOES ...... 27
RICE, MUSHROOM, OR BROCCOLI
CASSEROLE ......................... 25
SAVORY BAKED BEANS .................. 29
SCALLOPED CORN ...................... 30
SPICED POTATOES...................... 26
SPINACH SOUFFLE . .. . .. .. . .. ......... 27
SWEET POTATO CASSEROLE ............. 25
SWISS VEGETABLE MEDLEY ............. 29
VEGGIE CASSEROLE .. .. . .. .. .. . . .. .. . .. 28
WESTERN BEAN BAKE . .. .. . . .. .. .. .. .. . 30
YUMMY BAKED BEANS .................. 29

MAIN DISHES
AMARETTO CHICKEN ....................
APRICOT CHICKEN ......................
BAKED EGGS .................
BAKED PORK CHOPS AND STUFFING.
0

........

0

1271-95

•

•

•

•

40
39
51
35

99

BAKED PORK CHOPS.
--~
BAKED SPAGHEDL .
-~
M
BARBECUED HOT DOGS .
BARBEQUE.
-~
BEAN BAKE ...
..w
BEAN MEDLEY .
..w
BEEF-BROCCOLI PIE .
-~
BEEF CASSEROLE .......... .
M
BEEF NACHO CASSEROLE .
~
BEEF 'N BEAN SUPPER DISH .
-~
BEEF STEW FOR BREAD BOWLS.
-~
BEEF STIR-FRY. . . . ........ .
-~
BEST BEEF BOURGUIGNON . . . ..
47
BREAKFAST CASSEROLE .
-~
CHICKEN AND BROCCOLI ..
~
CHICKEN AND RICE . . . . . . .
. ..
-~
CHICKEN ENCHILADA CASSEROLE .
-~
CHICKEN PASTA DIVAN . . .
.36
CHICKEN RICE CASSEROLE.
-~
CHICKEN STIR-FRY _. . . . . . . . .
~
CHICKEN TORTILLA CASSEROLE.
-~
CHICKEN-VEGETABLE SKILLET ..
-~
CHILl VEGETARIAN-STYLE .....
-~
CROCK POT BAR-B-O POT ROAST ..
-~
CROCK POT CACCIATORE . . . . . . . . ..
. 36
EASY POTATO AND BEEF CASSEROLE.
~
ELEPHANT STEW ...
~
FORGODEN CHICKEN ..
-~
FROZEN CHICKEN AND RICE
CASSEROLE .
. . . . ...... .
. 43
..... 35
HONEY-PECAN PORK CUTLETS ..
HORSERADISH MEAT BALLS.
45
IRISH BR-EAD BOWLS .. .
... 47
ITALIAN BEEF STIR-FRY ..... .
45
ITALIAN SAUSAGE SANDWICH .
34
LASAGNA ....
. 53
LASAGNA ...... .
53
LEMON BASIL CHICKEN .....
37
LEMON CHICKEN PRIMAVERA .
. ...
42
LEMONY BEEF AND BARLEY WITH SUGAR
. . . . . . . . . . . 44
SNAP PEAS . . . . . . . .
LINGUINI WITH SALMON AND CHEESE .... 54
MARINATED STEAK . . . . . . . . . . . . ....... 34
MEATBALLS.................
. . . 43
. .... 45
MEAT LOAF. . . . . . . . . . . . . . . .
MEAT LOAF. . . . . .
. .... _............. 46
MEXICAN LASAGNA . . . . . . . . . . . . . . . . . . 52
MIGHTY GOOD CHICKEN ................. 41
NOODLE LASAGNA. . . . . . . . . . . . . . . . . . . . . . 53
NORWEGIAN PORK CHOPS WITH CARAWAY
APPLES ............................. 36
ONE PAN PORK CHOPS AND FRIED
RICE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
OVERNIGHT CASSEROLE . . . . . . . . . . . . . . 38
PIZZA BURGER ......................... 48
POLISH PORK LOIN . .. .. . . . . .. . . . .. . . . . 35
PORK CUTLET CORDON BLEU . . . . . . . . . . . . 36
QUICK BEEF STROGANOFF . . . . . . . . . . . . . 46
REUBEN CASSEROLE .. . . . .. . . .. . . . .. . .. 55
ROYAL RAISIN SAUCE ................... 36
SALMON CROOUEDES .................. 54
SALMON ROMANOFF. .. . . .. .. . . .. . . .. .. 54
SAUCED PORK CHOPS . .. .. .. .. .. .. . . .. . 34
SAUSAGE AND POTATO CASSEROLE . . . . . 49
SAUSAGE AND RICE CASSEROLE ......... 48
SCOTCHIE EGGS .. .. .. . .. . . . .. . .. . .. . . . 51
SECOND-TIME TURKEY (TUNA OR
CHICKEN) ............. .
. .. 40
SPAGHETTI PIE ........... .
. 52
SWISS CHICKEN CASSEROLE ...
.. . 38
THAI CURRY CHICKEN AND
VEGETABLES . . . .. ..
. .. . . .. . .. . . . . 39

"3" BAKED BEANS .

. 50
MmmPOSSIBLE CHEESE CAKE.
MOUND BARS . . . .. ......
MRS. FIELD'S COOKIES. _
OATMEAL RAISIN COOKIES.
OATMEAL THINS. . . . . . . . . . .
OLEO REFRIGERATOR COOKIES.
ONE CUP COOKIES .
PEACH DUMP CAKE ..
PEACHY DESSERT PIZZA .
PEOPLE CHOW ..
PINEAPPLE CAKE ...... .
PINEAPPLE-CARROT CAKE.
PINEAPPLE DREAM CAKE.
PISTACHIO DESSERT.
POUND CAKE ....
PUMPKIN BARS.
PUMPKIN BARS.
PUMPKIN BREAD
RAW APPLE CAKE .
RHUBARB CRISP ..
RHUBARB CUSTARD PIE.
RICH BUDER COOKIES
SCRIPTURE CAKE .
SESAME COOKIES
7 LAYER CAKE ....... .
SOUR CREAM RAISIN PIE ..
SPECIAL OATMEAL COOKIES
STRAWBERRY ANGEL DESSERT
STRAWBERRY PIZZA ...... .
SUGAR-FREE RAISIN BARS.
TAFFY APPLE PIZZA.
THERESA'S APRICOT CAKE.

BREADS, ROLLS
BANANA BREAD .
.....
BEER BREAD.. . . . . .
CHOCOLATE CHIP BANANA BREAD . .
CRANBERRY BREAD
CRANBERRY COFFEE CAKE.
CRANBERRY NUT MUFFINS . .
CRUNCHY BRAN MUFFINS .
DATE NUT BREAD.. . . . .
EASY IRISH FRECKLE BREAD..
ENGLISH MUFFIN LOAF. .
GOLDEN HARVEST MUFFINS
HONEY OATMEAL BREAD . .
LEMON POPPY SEED CAKE BREAD.
OLD-FASHIONED GINGER BREAD . . . . .
PUMPKIN BREAD . . . . . . . . .
PUMPKIN BREAD .

57
59
57
59
61
. 60
61
57
59
61
60
58
57
60
58
58

DESSERTS
ALMOND CREAM PUFF RING .
. .....
ANGEL FOOD FLUFF . . . .
ANGEL FOOD ICE CREAM CAKE. . .
.
APPLE PIE . . . . . . . . . .
....
APPLE SLICES . . .
.
APPLE SLICES . . . . . . . . . . .
BANANAS 'N CREAM CAKE. .
..
BANANA SPLIT CAKE . . . . .
BANANA SPLIT DESSERT .
. .. .
BANANA SPLIT DESSERT .
.
BEST FRUIT CAKE EVER.
.
BLACK WALNUT CAKE.
-....
BLONDE BROWNIES. . . .
.
BOHEMIAN SQUARES . . .
.....
BREAD PUDDING . . . . . . . .
BROWNIES . . . . . . . . . . . . . . . . .
BUCHLER SCHNIDE . . . . .
. ...
BUTTERFINGER COOKIES... . . . .
. ..
CARAMEL APPLE CAKE . . . . . . . . . . . . . . . . .
CARROT COOKIES OR BARS .
.. ...
CHEESE CAKE BAR . . . . . . . . . . . . . . . . . .
CHERRY CRUNCH . . . . .
. ..
CHERRY SURPRISE CAKE. . . . . . . . .
CHOCOLATE ECLAIR CAKE. . . . . . . . . . . . .
CHOCOLATE-ICED BUTTERSWEETS . . . .
.
CHOCOLATE PEANUT BUDER DREAMS.
CHOCOLATE SPRINKLES COOKIES .
. ..
CINNAMON RAISIN OAT TRIANGLES .......
COFFEE CAKE . . . .. . . . . . . ..
.. .. . . . . . .
CREAM CHEESE BARS . . . . . . . . . .. . . . .. .
CUSTARD..... .. .. .. . . . . . . .. . . . . . ....
DANISH PASTRY APPLE BARS . . . . . . . . . . . .
DIRT CUPS.. .. .. . .. .. . . .. . . . . .. .. .. . .. .
FLOUR FROSTING .. . .. . . .. . . .. . .. . . . . . .
FLUFFY LIGHT PICNIC CAKE. . . . . ........
FLUFFY ORANGE CAKE .................
4TH OF JULY SPECIAL-FROZEN
DESSERT.......................
.. .
FRUIT COCKTAIL CAKE . . .. .. .. .. . ..
FRUIT PIZZA .. . . .. . .. .. . .. . . .. .. . . .
.
GOBS .................................
GRANDMA KEEFER'S DATE BARS .........
GREEN TOMATO PIE . . . . . . . . . . . . . . . . . .
HUNGARIAN NUT TORTE. . . . . . . . .
...
LITE LEMON CHEESECAKE. . . . . .
..
MELTING MOMENTS.......
.. .......
MINT FROSTING . .. . .. . .. .. .. . ..
. ..

78
86
85
64
65
85
76
76
76
77
82
83
90
64
90
64
89
71
84
65
66
87
81
82
71
71
70
66
83
67
63
66
69
90
78
81
84
78
89
72
69
63
84
74
91
90

. 75

THREE KING'S RING ..
3 STEP CHEESE CAKE ..... .
TOFFEE CRUNCH COOKIES .
TOLL HOUSE COOKIES
TRIPLE CHOCOLATE DESSERT .
TWII>JKIE TORTE ........... .

. . 68
. 68
. 73
74
- 70
74

. 80
75
70

.. 65
. 82
87

86
88
90

MISCELLANEOUS

77

A RECIPE FOR EVERYONE
.. 96
BAR-B-O SAUCE . . .
. .... 97
BLUE CHEESE BUTTER SAUCE
.. 94
EGG SUBSTITUTES . . . . . . . . . . . .
. ...... 94
FANNIE FARMER FUDGE.
. 94
....... 93
FREEZER CUCUMBER PICKLES
FRENCH DRESSING.
93
FUDGE..............
94
LOW CHOLESTEROL SOUR CREAM.
. . 93
MARY ROSE CANDY..
. . 95
MOST WONDERFUL TOFFEE. .
. 95
MY MOTHER-IN-LAW'S SINFULLY DELiCIOUS
MERINGUES .
. ............ : . .- 96
NO DRIP POPSICLE .
. ... ·... 96
PEANUT BRIDLE . . . . .
. 95
PEANUT BUDER BONBONS.
. 96
PEANUT BUDER KISSES .
.......
95
RED PEPPER RELISH. . . . . . .
. ... 93
SALSA
.. . .. . .. .. .
93
SWISS CHEESE QUICHE .
97

79
83

77
.. 86

67
.. 68

89
85
. 87
. 63
70
80
73
75
63

73
78
. 87
65

.. 88
.. 86

Copyright ©1995

By
COOKBOOK PUBLISHERS, INC.
P.O. Box 15920
Lenexa, Kansas 66285-5920

•
.

,.,

.

100

1271-95

101

..

KITCHEN HINTS
If you've over-salted soup or vegetables, add cui raw potatoes and discard once they have
cooked and absorbed the salt
A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the situation.
If you've over-sweetened a dish, add salt
A teaspoon of cider vinegar will take care of too-sweet vegetable or main dishes.
Pale gravy may be browned by adding a bit of instant coffee straight from the jar .. no bitter
taste, either.
•
If you will brown the flour well before adding to the liquid when making gravy, you will avoid
pale or lumpy gravy.

A different way of browning flour is to put it in a custard cup placed beside meat in the oven.
Once the meat is done, the flour will be nice and brown.
"
Thin gravy can be thickened by adding a mixture of flour or cornstarch and water, which has
been.mixed to a smooth paste, added gradually, stirring constantly, while bringing to a boil.
Lumpless gravy can be your triumph if you add a pinch of salt to the flour before mixing it with
water.
A small amount of baking soda added to gravy will elimina!e excess grease.
Drop a lettuce leaf into a pot of homemade soup to absorb excess grease from the top.
If t1me allows, the best method of removing fat is refrigeration until the fat hardens. If you put a
piece of waxed paper over the top of the soup, etc. it can be peeled right off, along with the
hardened fat.
Ice cubes will also eliminate the fat from soup and stew. Just drop a few into the pot and stir;
the fat will cling to the cubes; discard the cubes before they melt Or, wrap ice cubes in paper
towel or cheesecloth and skim over the top.
If fresh vegetables are wilted or blemished, pick off the brown edges, sprinkle with cool water,
wrap in paper towel and refrigerate for an hour or so.
Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the
refrigerator.
Lettuce and celery keep longer if you store them in paper bags instead of cellophane.
To remove the core from a head of lettuce, hit the core end once against the counter sharply.
The core will loosen and pull out easily.
Cream will whip faster and better if you'll first chill the cream, bowl, and beaters well.
Soupy whipped cream can be saved by adding an egg white, then chilling thoroughly. Rebeat for a fluffy surprise!
A few drops of lemon juice added to whipping cream helps it whip faster and better
Cream whipped ahead of time will not separate if you add '14 teaspoon unflavored gelatin per
cup of cream.
A dampened and folded dish towel placed under the bowl in which you are whipping cream
will keep the bowl from dancing all over the counter top.
Brown sugar won't harden if an apple slice is placed in the container.
But if your brown sugar is already brick-hard, put your cheese-grater to work and grate the
amount you need.

KITCHEN HINTS
A slice of soft bread placed in the package of hardened brown sugar will soften it again in a
couple of hours.
Potatoes will bake in a hurry if they are boiled in salted water for 10 minutes before popping
into a very hot oven.
A leftover baked potato can be reba ked if you dip it in wafer and bake in a 350° oven for about
20 minutes.
A thin slice cut from each end of the potato will speed up baking time as welL

KITCHEN HINTS
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every
strand of corn silk
An easy way to remove the kernels of sweet corn from the cob is to use a shoe horn. It's built
just right for shearing off those kernels in a jiffy,
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is
fresh; if it rises to the surface, throw it away.
Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

You'll shed less tears if you'll cut the root end off of the onion last
No more tears when peeling onrons if you place them in the deep freeze for four or five minutes first

To determine whether an egg is hard-boiled, spin it If it spiQS, it is hard-boiled; if it wobbles
and will not spin it is raw.
·
Egg whites won't run while boiling or poaching if you'll add a little vinegar to the water.

Scalding tomatoes, peaches, or pears in boiling water before peelirg makes it easier on you
and the fruit- skins slip right off.

Eggs will beat up fluffier if they are allowed to come to cool room temperature before b~atir_1g._

Ripen green fruits by placing in a perforated plastic bag. The holes allow air movement, yet
retain the odorless gns which fruits produce to promote ripening.

For baking, it's best to use medium to large eggs; extra large eggs may cause cakes to fall
when cooled.

To hasten the ripening of garden tomatoes or avocados, put them in a brown paper bag, close
the bag and leave at room temperature for a few days.

Egg shells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water first.

When pan frying always heat the pan before adding the butter or oil.

For fluffier omelets, add a pinch of cornstarch before beating.

A little salt sprinkled into the frying pan will prevent spattering.

For a never fail, never weep meringue, add a teaspoon of cornstarch to the sugar before beating it into the egg whites.

Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.

Once your meringue is baked, cut it cleanly, using a knife coated with butter.

Vinegar brought to a boil in a new trying pan will prevent foods from sticking.
Muffins will slide right out of tin pans if the hot pan is first placed on a wet toweL
No sticking to the pan when you're scalding milk if you'll first rinse the pan in cold water.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Add a cup of water to the bottom portion of the broiling pan before sliding into the oven, to
absorb smoke and grease.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with
rubber bands.

A few teaspoons of sugar and cinnamon slowly burned on lop of the stove will hide unpleasant cooking odors and make your family think you've been baking all day!

A quick way to separate frozen bacon: heat a spatula over a burner, slide it under each slice to
separate it from the others.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles,
or spaghetti will prevent boiling over

Cheese won't harden if you'll buUer the exposed edges before storing.
A cloth dampened with vinegar and wrapped around cheese will also prevent drying out.

Rubbing the inside of the cooking vessel with vegetable oil will also prevent noodles, spaghetti, and simrlar starches from boiling over.

Thaw fish in milk. The milk draws out the frozen taste and provides u fresh-caught flavor.

A few drops of lemon juice added to simmering rice will keep the grains separate.

When browning any piece of meat, the job will be done more quickly and effectively if the meat
is very dry and the fat is very hot.

Grating a stick of butter sottens it quickly.
Soften butter for spreading by inverting a small heated pan over lhe butter dish for a while.

You'll get more juice from a lemon if you'll first warm it slightly in the oven.
Popcorn will stay fresh and you will eliminate "old maids" if you store it in the freezer.

A dip of the spoon or cup into hot water before measuring shortening or butter will cause the
fat to slip out easily without sticking to the spoon.

Running ice cold water over the kernels before popping will also eliminate "old rnaids".

Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water.

After flouring chicken, chill for one hour. The coating adheres better during frying.

Catsup will flow out of the boltle evenly if you will first insert a drinking straw, push it to the
bottom of the bottle, and remove.
If you wet the dish on which the gelatin is to be unmolded, it can be moved around until centered.

II

A meringue pie may be covered with waxed paper or plastic wrap with no fear ot sticking, if
you'll first grease the paper with oleo.

Empty salt cartons with spouts make dandy containers for bread crumbs. A funnel is used for
getting the crumbs into the carton.
A sack of lumpy sugar won't be if you place it in the refrigerator for 24 hours.

Ill

CALORIE COUNTER

CLEANUPS
Fill blender part way with hot water; add a drop of detergent; cover and turn it on for a few
seconds. Rinse and drain dry.

Almonds:
roasted in oil, salted, 9-10 nuts
. 62
Apple butter, 1 tbsp.
33
Apple juice, canned or bottled, 1 cup
.
117
Apples:
fresh, with skin, 1 average (2 112" diameter)
' ' ' 61
dried, cooked, sweetened, t;, cup .
157
dried, cooked, unsweetened, 112 cup .
100
cup
Applesauce, canned, sweetened,
. " 116
Applesauce, canned, unsweetened, V2 cup
"50
Apricot nectar, canned or bottled, 1 cup
143
Apncots:
. 55
fresh, 3 average (12 per lb.)
canned, 4 halves with 2 tbsp. heavy syrup ...... 105
canned, water pack,
cup with liquid ........... 38
Asparagus:
canned, drained, cut spears, 112 cup
'25
frozen, 6 spears
23
Avocados, 3'18' diameter

Loosen grime from can openers by brushing with an old toothbrush. To clean blades, run a
paper towel through the cutting process.
Don't panic if you accidentally scorch the inside of your favorite saucepan. Just fill the pan
halfway with water and add '14 cup baking soda. Boil awhile until the burned portions loosen
and float to the top.

0'

v,

A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water
gets low and warn you to add more before the pan scorches or burns.

v,

To remove lime deposits from teakettles, fill with equal parts vinegar and water. Bring to a boil
and allow to stand overnight.
Before washing fine china and crystal, place a towel in the bottom of the sink to act as a cushion.

'185

Bacon, !ned, 9rained, 2 medium slices .
". 86
Bacon, Canadian, fried, drained, 1 slice
. 58
Bagel, egg or water, 1 medium (3" diameter)
.
'165
Bamboo ~hoots, raw, cuts, 112 cup .
"21
Bananas, 1 average .
'118
Bean sproots, soy,raw, 112 cup
24
Beans, baked, canned:
'·lfiithpork and tomato sauce, 112 cup
. 156
Bean~. green or snap:
'fresti;,boil'!d, drained, cuts or French style, 112 cup .. 16
canned.. wrth liquid, 112 cup
' ' ' .. ' . ' 22
Be~ryS~-- lima, i!J1mat~re seeds:
D?tl~~.:drained, 1~2 cup
95
'canned, witli liqurd, 112 cup
88
Beans, pea, navy, or white, dry, cooked, t;, cup
'112
Bean~, red kidney, canned, with liquid, '12 cup
'115
Beef, choice grade cuts (without.bone):

To remove coffee or tea stains and cigarette burns from fine china, rub with a damp cloth
dipped in baking soda.
To quickly remove food that is stuck to a casserole dish, fill with boiling water and 2 tablespoons of baking soda or salt.

''

To clear a sink or basin drain, pour 112 cup of baking soda followed by a cup of vinegar down
the drain ... let the mixture foam, then run hot water.
When a drain is clogged with grease, pour a cup of salt and a cup of baking soda followed by a
kettle of boiling water.
Silver will gleam after a rubbing with damp baking soda on a soft cloth.
For a fast and simple clean-up of your hand grater, rub salad oil on the grater before using.
A toothbrush works great to clean lemon rind, cheese, onion, etc. out of the grater before
washing it.
While baking fruit pies, does the juice runneth over? Shake salt into the spills. They'll burn to
a crisp and can be easily scraped up with a spatula.
Grease splatters or other foodl> that have dried on the stove, burner rings, counter appliances, etc., may be removed by applying dry baking soda to the spots, then rubbing with a
damp cloth. Rinse with clear water, dry and enjoy the like-new look.

n

•

0'

253
brisket, lean only, braised, 4 oz.
chuck, arm, lean only, pot-roasted, 4 oz.
. .... 219
club steak, lean only, broiled, 4 oz.
. . 277
flank steak, lean only, pot-roasted, 4 oz.
. .... 222
. . 248
ground, lean (1 0% fat),.broiled, 4 oz.
porterhouse steak, lean only, broiled, 4 oz.
. . 254
nb, lean only, roasted, 4 oz.
.....
. .. 273
. .... 214
round steak, lean only, broiled, 4 oz.
rump, lean only, roasted, 4 oz.
. ...... 236
. 253
short plate, lean only, simmered, 4 oz. . . . . .
sirlqin steak, double-bone, lean only, broiled, 4 oz .. 245
sirloin steak, round-bone, lean only, broiled, 4 oz. . 235
. ... 253
T-bone steak, lean only, broiled, 4 oz.
Beef, corned:
boiled, medium-fat, 4 oz.
422
canned, lean, 4oz .......... .
. 211
Beef and vegetable stew, canned, 4 oz.
"90
Beets:
qoiled, drained, sliced, 1;, cup
. 33
Blackberries:
fresh, 112 cup ....
"42
canned, juice pack, 112 cup with liquid
'68
Blueberries·
fresh, '12 cup .
45
canned, water pack, 112 cup with liquid
"47
Bologna, all meat, 4 oz.
. '315
Boysenberries:
canned, water pack, 112 cup with liquid
45
frozen, unsweetened, tf2 cup .
"30
Braunschweiger (smoked liverwurst), 4 oz.
. 362
Brazil nuts (31arge nuts)
Bread, commercial:

Boston brown, 1 slice .
.. ,
cracked wheat, 1 slice, 20 per loaf ..
French, 1 slice

Italian, 1 slice

. 90

101
60
" ' 44
26
0

pumpernickel, 1 slice
.. 79
Misin, 1 slice, 20 per loaf
. 60
rye, light, 1 slice, 20 per loaf
..... 56
white, firm-crumb type, 1 slice, 20 per loaf
. 63
whole wheat, firm-crumb type, 1 slice, 20 per loaf . 56
Bread stuffing, mix, mixed with butter, water, 112 cup . 250
Broccoli:
raw, 1 large spear
..... 32
boiled, drained, cut spears, v, cup
"20
Brussels sprouts boiled, drained y, cup
. 28
Butter, 1 Tbsp. . .
.
100
Butter, whipped, 1 tbsp.
. 67
Cabbage:
red, raw, chopped or shredded, 'h cup
''' 14
white, raw, chopped or shredded, V2 cup
" 11
Cake, mix, prepared as directed on package

.

angelfood, without icing, 3V,-oz. serving
.•.... 269
coffee cake, 3'12-oz. serving
. .
322
devil's food, with chocolate icing, 3112-oz. serving .. 369
white, with chocolate icing, 3 112-oz. serving . .
. . 351
yellow, with chocolate icing, 3 1/z-oz. serving . . .. 365
Candies, 1-oz. serving:
almonds, chocolate-covered
161
butter mints, after dinner (Kraft) .
100
. ....
butterscotch . . . . . . . . . . .
'112
cherries, dark chocolate-covered (Welch's)
. 115
chocolate., milk .
147
chocolate, semi-sweet ..

coconut 1 chocolate-covered
fudge, chocolate, with nuts
gum drops
jelly beans
licorice (Switzer) .
Life Savers, all flavors except mint
Life Savers, mint
mints, chocolate-covered
marshmallows (Campfire)
....... .
peanut brittle
peanut cluster, chocolate-covered (Kraft)
raisins, chocolate-covered .
toffee, chocolate (Kraft) ...... .
Cantaloupe, fresh, t;, melon, 5" diameter
Carrots:
raw, 1 average
boiled, drained, diced, 1;, cup
Catsup, tomato, bottled, 1 tbsp.
Cauliflower:
raw, flowerbuds, sliced, t;, cup
boiled, drained, flowerbuds, '12 cup .
Celery, raw, 1 outer stalk (8" long)
Cereals:
All-bran, 1 cup
bran, 100% (Nabisco), 1 cup
bran flakes, 40%, 1 cup ....

bran flakes with raisins, 1 cup
corn flakes, 1 cup ..... .
corn flakes, sugar coated, 1 cup
Cream of Wheat, cooked, 1 cup
farina, quick-cooking, cooked, 1 cup .
oat flakes, (Post), 1 cup
oatmeal or rolled oats, cooked, 1 cup
rice, puffed, 1 cup
wheat flakes, 1 cup
wheat, puffed, 1 cup .
wheat, puffed, presweetened, 1 cup
wheat, shredded, 1 biscuit (2'12" x 2" x 1 v, ")
Cheese:
American, processed, 1 oz .
blue or Roquefort type, 1 oz.
. ..... .
brick, 1 oz.
cheddar, domestic, 1 oz.
. ...
cottage, creamed, small curd, 112 cup

1~

.1~

. 121
.~

1M

.1m

. " 111
. ' 108
'' 116

100
.. 119
151

. 1M
111

... ~
" 21
. '23
. 16
" 12
'14
' '7

. 192
. . 150

'' 106
'144
'97
154
133
105

165
132
'60
'106
. 54
132
"89

. 105
104
'105

'' 113
'112

v

CALORIE COUNTER

I

!

\

cream, 1 tbsp. . ............................. 52
cream, whipped, 1 tbsp........................ 37
Gouda, 1 oz ................................ 108
Monterey Jack, 1 oz. . ....................... 103
Mozzarella, part-skim, 1 oz ..................... 85
Muenster, 1 oz .............................. 100
Neufchatel (Borden's), 1 oz. . .................. 73
Old English, processed, 1 oz. . ................ 105
Parmesan, grated, 1 Tbsp. . ................... 23
pimiento, American, processed, 1 oz............ 105
Provolone, 1 oz. . ............................ 99
ricotta, moist, 1 oz ............................. 45
Romano, 1 oz. . ............................ 11 o
Roquefort, 1 oz. . ........................... 105
Swiss, domestic, 1 oz. . ...................... 104
Cheese food, American, processed, 1 oz. . ......... 92
Cherries:
sweet, fresh, whole, 'h cup .................... 41
Cherries, maraschino, bottled, 1 oz. with liquid ...... 33
. ..... 141
Chestnuts, fresh, 10 average . . . . . . . . . .
Chicken:
broiled, meat only, 4oz ....................... 154
roasted, dark meat, 4 oz., no skin .............. 204
roasted, light meat, 4 oz., no skin .............. 207
Chili, with beans, canned 'h cup ................. 170
. ........ 255
Chili, without beans, canned, 'h cup . .
Coconut:
dried, sweetened, shredded, 'h cup ............ 258
Cod (meat only):
broiled, with butter, fillets, 4 oz ................. 192
frozen, fish sticks, breaded, 5 sticks, 4 oz. . ...... 276
Coffee, prepared, plain, 1 cup ..................... 2
Coleslaw, commercial, with mayonnaise, V2 cup ..... 87
Cookies, commercial:
brownies, from mix, with nuts and water, 1 oz. . ... 114
butter thins, 1 piece (2" diameter) ............... 23
chocolate chip, 1 piece (2V•" diameter) .......... 50
coconut bar, 1 oz ............................ 140
fig bar, 1 average piece ....................... 50
gingersnaps, 1 piece (2" diameter) .............. 29
graham cracker, plain, 1 piece (5" x 2112'') ......... 55
ladyfinger, 1 piece ........................... 40
macaroon, 1 piece (2%" diameter) .............. 91
oatmeal with raisins, 1 piece (2%" diameter) ...... 59
peanut sandwich, 1 piece (1%" diameter) ........ 58
shortbread, 1 average piece ................... 37
vanilla wafer, 1 piece (1%" diameter) ............ 19
Corn:
boiled, drained on cob, 1 ear (5" x 1'/• ") .......... 70
boiled, drained, kernels, 'h cup ................. 69
canned, cream style, V2 cup .................. 105
Corn chips (Fritos), 1 oz. . ...................... 166
Crackers:
bacon-flavor, 1 oz. . ......................... 127
butter, round, 1 piece (1\le" diameter) ............ 15
cheese, round, 1 piece (1%" diameter) ........... 17
Melba toast, white, regular, 1 piece .............. 15
Rye-Krisp, 1 piece (1 ¥a" x 3V2'') ................ 21
saltines, 1 piece ............................. 12
whole wheat, 1 oz. . ......................... 114
Cranberry juice cocktail, canned or bottled, 1 cup ... 164
Cranberry sauce, canned, strained, 112 cup ........ 202
Cream:
half and half, V2 cup ......................... 162
sour, 1 tbsp. . ............................... 26
whipping, light, 'h cup unwhipped .............. 358
whipping, heavy, 112 cup, unwhipped ............ 419
Cream substitute, non-dairy, dry, 1 tbsp ............. 33
Cucumber, with skin, 1 large (8114'' long) ............ 45
Dates, domestic, 10 average .................... 219
Duck, domestic, roasted, meat only, 4 oz ........... 352

Eclair, custar<;! filled, with chocolate icing. 1 average . 239
Eggnog, 8°/o fat (Borden's), 112 cup .............. 171
Eggplant, boiled, drained, diced, V2 cup
19
Eggs, chicken:
. . 82
boiled or poached, 1 large egg . . . . .
fried, with 1 tsp. butter, 1 large egg .............. 99
scrambled, with 1 tsp. butter, 1large egg . . . . . . 111
Endive, raw, 10 small leaves . . . . . . . . . . . . . ........ 5
Escarole, raw, 1 large leaf ........................ 4
Fat, vegetable shortening, 1 tbsp ................. 111
Figs:
dried, 1 large fig (2" x 1") . . .. . . . . ............ 57
Fish cakes, fried, frozen, reheated, 4 oz.
. ..... 306
Flour:
all-purpose, sifted, 1 cup .. . . . . .. . . . .. . .. .... 419
buckwheat, dark, sifted, 1 cup . . . . . . . ......... 326
cake or pastry, sifted, 1 cup . . . .............. 349
rye, dark, unsifted, 1 cup . . . . . . . . .
. . 419
wheat, self-rising, sifted. 1 cup ................ 405
Frankfurters, all-meat, 1 average (10 per lb.) ....... 133
Fruit cocktail, canned, water pack, 112 cup with liquid .. 46
Fruit, mixed, frozen, sweetened, 4oz ............. 125
Gelatin dessert, flavored, prepared with water, '12 cup . 71
Gooseberries, fresh, 112 cup ..................... 30
Grape drink, canned, 1 cup ..................... 135
Grape juice, canned or bottled, 1 cup ............. 167
Grapes:
fresh (Concord, Delaware, etc.), 10 .............. 18
fresh (Thompson seedless, etc.), 10 ............. 34
Grapefruit juice:
canned, sweetened, 1 cup .................... 133
canned, unsweetened, 1 cup .................. 101
Haddock, fried, breaded fillets, 4 oz ............... 187
Halibut, fillets, broiled with butter, 4 oz ............. 194
Halibut, frozen, steak, 4 oz ...................... 254
Halibut, smoked, 4 oz .......................... 254
Ham:
boiled, packaged, 4 oz. (about 4 slices) .......... 266
fresh, medium-fat, roasted, 4 oz ................ 426
picnic, cured, medium-fat, roasted, 4 oz. . ....... 368
canned, cured, lean only, roasted, 4 oz. . ........ 241
canned, deviled, 4 oz. . ...................... 398
Herring:
canned, plain, 4 oz. with liquid ................. 236
pickled, Bismark-type, 4 oz .................... 253
smoked, hard, 4 oz. . ........................ 340
Hickory nuts, shelled, 4 oz. . .................... 763
Honey, strained or extracted, 1 tbsp. . ............. 64
Honeydew melon:
fresh, 1 wedge (2" x 7") ....................... 49
Ice cream:
hardened, rich, 16% fat, 'h cup ................ 165
soft-serve (frozen custard), 112 cup .............. 167
Ice cream bar, chocolate coated, 3-oz. bar ......... 162
Ice cream cone, sugar 1 cone .................... 37
Ice cream cone, waffle, 1 cone ................... 19
Ice milk, hardened, 5.1% fat, 'h cup .............. 100
Ice milk, soft-serve, 5.1% fat, 112 cup .............. 133
Ice milk bar, chocolate coated, 3-oz. bar ........... 144
Jams and preserves, all flavors, 1 tbsp. . ........... 54
Jellies, all flavors, 1 tbsp ......................... 49
Kale:
fresh, leaves only, 4 oz.
. .................... 80
fresh, with stems, boiled, drained, 112 cup ......... 16
Knockwurst, 11ink (4" x 11fa" diameter) ........... 189
Kumquats, fresh, 1 average ..................... 12

CALORIE COUNTER
Lamb. retail cuts:
chop, loin, lean only, broiled, 2.3 oz. with bone .
122
leg, lean and fat, roasted, boneless, 4 oz ... .
. . 317
shoulder, lean only, roasted, boneless, 4 oz .. . .. 233
Leeks, raw, 3 average ..
"52
Lemon juice:
fresh, 1 tbsp. . . . . . . .
. ..................... 4
Lemonade, frozen, diluted, 1 cup ................ 107
lemons, fresh, 1 average (21fe" diameter) .......... 20
Lentils, whole, cooked, 1 cup ................... 212
·Letluce:
iceberg, 11eaf(5" x4'h'') ...................... 3
romaine, 31eaves (8" long) . . . . . . . . . . . . . . .
. .. 5
'limes, fresh, 1 average (2" diameter) . . . . . . . . . . .. 19
t.:iverwursl, fresh, 4 oz.
. ........... 348
Lobster, cooked in shell, whole, 11b............... 112
--~obster, cooked or canned, meat only, cubed, '12 cup . 69
'Macadamia nuts, 6 average nuts ................ 104
Macaroni, boiled, drained, '12 cup ................. 96
Miica'rqni and cheese, canned, 112 cup . . . . . . . . ... 114
:Mackerel, fresh or frozen, broiled with butter, 4 oz. . . 268
·Mangos, whole, 1 average (1 112 per lb.) ............ 152
·M?rgarine,$altedor.unsalted, 1 tbsp .............. 102
Marmalade, citrus flavors, 1 tbsp .................. 51
'Milk, chocolate, canned, with skim milk, 1 cup ...... 190
'Milk, chocolate, canned, with whole milk, 1 cup ..... 213
•Milk-. cow's:
·
whole, 3.5% fat. 1 cup . . . . . . . . . .
. ....... 159
<'If-buttermilk, cultured, 1 cup . . . . . . . . . ........... 88
~sliim, 1 cup . . . . . . . . . . . . . . . . . . . .
. ....... 88
!:liiiskim,partially. 1 cup ......................... 145
ll$canned,condensed, sweetened, 1 cup .......... 982
t~<kanned,evaporated, unsweeten'ed, 1 cup ....... 345
-:·•'-dry, whole, ltbsp. dry form . . . . . . . . . . . ........ 35
i:~·dr.y, nonfat, instant, 1 envelope (3.2 oz.) ........ 327
Milk, malted, beverage, 1 cup .........•......... 244
'Muffin, corn, mix~ made with egg, milk, 1.4 oz. muffin 130
Mushrooms. raw, sliced, chopped or diced, 112 cup ... 10
Mushrooms, canned, with-liquid, '12 cup ............ 21
Mustard greens, boiled, drained, '12 cup ............ 16
Nectarines, fresh, 1 averltge (21!2' diameter) ........ 88
Noodles, chow-mein, canned, 112 cup ............. 110
Noodles, egg, cooked, 112 cup ................... 100
Oil. cooking or salad:
corn, safflower, ,sesame or soy, 1 tbsp. . ........ 120
'-olive or peanut, 1 tbsp ........................ 119
Olives. pickled, canned or bottled:
green, 10 large ('.4" diameter) .................. 45
· ripe, sall:-cured;•Greek style, 10 extra large ........ 89
Onions,·mature:
raw, 1 average (2'12" diameter) ................. 40
raw, chopped, 1 tbsp ........................... 4
Orange juice:
fresh, California, Valencia, 1 cup ............... 117
fresh, Florida, Valencia, 1 cup ................. 112
canned, sweetened, 1 cup .................... 130
canned, unsweetened, 1 cup .................. 120
frozen, concentrate, unsweetened, diluted, 1 cup . 112
Oranges, fresh, 1 average ....................... 71
Pancakes, prepared from mix as directed on package:
plain and buttermilk, 4" diameter cake , .......... 61
buckwheat and other flours, 4" diameter cake ..... 54
Papaya juice, canned, 1 cup .................... 120
Papayas, fresh, whole, 1 papaya (31!2' x 5Va") ..... 119
Peach nectar, canned, 1 cup .................... 120
Peaches:
fresh, 1 average . . . . . . . . . . . . . . . . . . . ......... 38
canned, in juice, 2 peach halves with 2 tbsp. juice .. 45
dried, '12 cup ............................... 210

Peanut butter, commercial, 1 tbsp. . .
... 94
Peanuts:
"toasted, in shell, 10 nuts . .
. ............. 105
roasted, chopped, 1 tbsp. . .................... 52
Pear nectar, canned, 1 cup ..................... 130
Pears:
fresh, Bartlett, 1 pear(2'h'' diameter) ........... 100
canned, in heavy syrup, 1 pear halfand2tbsp. syrup 71
dried, 112 cup ............................... 241
Peas, green:
boiled, drained, 112 cup ........................ 57
Peas, split, cooked, '12 cup ......... ., ... ., ..... 115
Pecans:
shelled, '0 large nuts ......................... 62
chopped, 1 tbsp. . ........................... 52
Peppers, hot, chili:
green, raw, seeded, 4 oz ....................... 42
green, chili sauce, canned, 112 cup . . . . . . . . .... 25
red, chili sauce, canned, '12 cup ... ~ .............. 26
Peppers, sweet, green:
. ..
raw, fancy grade, 1 pepper (3" diameter) ......... 36
Peppers, sweet, red:
raw, fancy grade, 1 pepper (3" diameter) ......... 51
Perch, ocean, Atlantic, frozen, breaded, 4 oz. . ..... 382
Perch, white, raw, meat only, 4 oz. . .............. 134
Pickle relish:
hamburger (Heinz), 1 tbsp ..................... 17
sweet, 1 tbsp ................................ 21
Pickles, cucumber:
dill, 11arge(4"1ong) .......................... 15
sweet gherkins. 1 small (2'12" long) . . . . . . . . . . ... 22
Pies, frozen:
apple, baked, 31fe" arc (1/e of 8" pie)
......... 173
. .. 211
cherry, baked, 31fe'' arc (Ve of 8" pie) . . . . . .
coconut custard, baked, 31/e" arc (Ve of 8" pie) .... 187
Pimientos, canned, drained, 1 average ............ 10
Pineapple:
fresh, sliced, 1 slice (3'12' diameter x •.4 ") ........ 44
canned, heavy syrup, chunks or crushed, '12 cup ... 95
canned, water pack, tidbits, '12 cup with liquid .... 48
Pineapple juice, canned, unsweetened, 1 cup ...... 138
Pistachio nuts, chopped, 1 tbsp. . . . . . . . . . . . . . . ... 53
Plums:
damson, fresh, whoie, 10 plums (1" diameter) ..... 66
canned, purple, 3 plums and 2% tbsp. liquid ..... 110
Popcorn:
popped, plain, 1 cup ......................... 23
popped, with oil and salt added, 1 cup
........ 41
Pork:
Boston butt, lean only, roasted, 4 oz ............. 279
chop, lean only, broiled, 4 oz. with bone ......... 308
loin, lean only, roasted, 4 oz ................... 288
Potato chips, 10 chips (2" diameter) .............. 114
Potato sticks,
cup ........................... 95
Potatoes, white:
baked, in skin, 11ong ........................ 145
boiled, in skin, 1 round ....................... 104
fried, 112 cup ............................... 228
frozen, hash brown, cooked, '12 cup ............ 174
mashed, with milk and butter, 112 cup ............. 99
Potatoes, sweet:
baked, in skin, 1 average ..................... 161
boiled, in skin, 1 average ..................... 172
boiled, in skin, mashed, 112 cup ................ 146
candied, 1 piece (2'12' long x 2") ............... 176
Pretzels, commercial varieties:
rods, 1 pretzel (7'12' long) ..................... 55
twisted, 3-ring, 10 pretzels .................... 117
Prune juice, canned or bottled, 1 cup ............. 197
Prunes, dried, medium-size, 1 average ............ 16
Pumpkin, canned, v, cup ....................... 41
Radishes, raw, whole, 10 medium ................. 8
Raisins, seedless (112 cup) ...................... 210

v,

VI
VII

~-~

CALORIE COUNTER
Raspberries:
black, fresh, 112 cup
. 49
. 35
red, fresh, 112 cup
canned, black, water pack, 4 oz. with liquid
58
. 43
canned, red, water pack, '12 cup with liquid .
frozen, red, sweetened, '12 cup
.... 123
. 191
Rhubarb, cooked, sweetened, 112 cup
Rice, cooked (hot):
.....
. ... 116
brown, long grain, v, cup
.....
. ..... 112
white, long grain, cup
cup . . . . . . .
. 93
white, parboiled, long grain,
Rolls and buns, commercial (ready to serve):
frankfurther or hamburger, 1.4 oz. roll ........... 119
....... 78
hard, rectangular, ;'a-oz. roll
. 78
raisin, 1-oz. roll
89
sweet, 1-oz. roll
whole wheat, 1-oz. roll
. 73

v,

v,

Salad dressings, commercial:
blue cheese, 1 tbsp ..
'76
French, 1 tbsp
"66
Italian, 1 tbsp ...
'83
mayonnaise, 1 tbsp.
"101
Roquefort cheese, 1 tbsp.
. 76
Russian, 1 tbsp ...... .
'74
Thousand Island, 1 tbsp.
"80
Salami:
cooked, 1 slice (4" diameter)
'68
45
dry, 1 slice (31fe" diameter)
Salmon, smoked, 4 oz.
'200
Sauces:
barbecue, 1 tbsp ...
- 17
soy, 1 tbsp ...
'12
tartar, 1 tbsp.
. 74
tomato, canned (Hunt's), '12 cup
. 35
. 21
Sauerkraut, canned, '12 cup with liquid
Sausages:
polish, 2. 7 oz. sausage (53/a" long x 1" diameter) .. 231
pork, cooked, 1 link (4" long x 'Ia" diameter) .
. 62
pork, cooked, 1 patty {3lYa" diameter x '14')
. 129
. .... 383
pork and beef, chopped, 4 oz.
Vienna, canned, 1 sausage (2" long)
. 38
Sherbet, orange, 112 cup
..... 130
Shrimp:
fresh, breaded, fried, 4 oz.
-255
canned, drained, 10 medium shrimp ..
'37
Soft drinks:
cola, 1 cup
.. 96
. 105
cream soda, 1 cup
fruit flavored (citrus, cherry, grape, etc.), 1 cup . . . 113
. 100
root beer, 1 cup......
.....
. . 97
Seven-Up, 1 cup
Soup, canned, condensed, diluted with equal part water:
.... 65
asparagus, cream of, 1 cup
. . . .. .
. . 168
beans with pork, 1 cup.....
. 31
beef broth, bouillon or consomme, 1 cup
beef noodle, 1 cup
. _. . .
. .... 67
celery, cream of, 1 cup.
. ....... 86
. . 22
chicken consomme, 1 cup .
... 94
chicken, cream of, 1 cup
..... .. ....
. . 55
chicken gumbo, 1 cup
chicken noodle, 1 cup
.... 62
_. . . .
. .. 76
chicken vegetable, 1 cup
... 48
chicken with rice, 1 cup
clam chowder, Manhattan type, 1 cup .
. . 81
minestrone, 1 cup
_........ _........ _105
mushroom, cream of, 1 cup .
. 134
. 65
onion, 1 cup . . . . . . . . .
_...... 145
pea, split, 1 cup . . . .
88
tomato, 1 cup . . . . . .
. 78
vegetable beef, 1 cup .
78
vegetarian vegetable, 1 cup .

VIII

Spaghetti:
plain, boiled 8-10 minutes, drained, '12 cup .
96
canned, in tomato sauce with cheese, •;, cup ...... 95
canned, with meatballs in tomato sauce, v, cup
129
Spinach:
21
boiled, drained, leaves, 'h cup
Squash, summer:
scallop variety, boiled, drained, sliced, 112 cup
. 15
yellow, boiled, drained, sliced, •;, cup
.. 14
zucchini, boiled, drained, sliced, 112 .
_.... 11
Squash, winter:
.. 86
acorn, baked, 112 squash (4" diameter)
acorn, boiled, mashed, 112 cup . .
. 42
1
butternut, baked, mashed, 12 cup
70
butternut, boiled, mashed, 112 cup
....... .
50
Strawberries:
1
fresh, whole, 12 cup
28
canned, water pack, 112 cup with liquid
. 27
Sugar, beet or cane:
. 411
brown, Vz cup firm packed
brown, ·1 tbsp. firm packed
52
..... .
. .... 385
granulated, 1fz cup
granulated, 1 tsp.
. ..... 15
powdered, unsifted, 112 cup
. 231
powdered, stirred, 1 tbsp.
. _.. 31
Sunflower seed kernels, in hull, '12 cup .
. .. 129
Sunflower seed kernels, hulled, v, cup
406
Syrups:
chocolate, thin-type, 1 tbsp.
. 46
. 58
corn, light or dark, 1 tbsp.
maple, 1 tbsp.
. 50
molasses, blackstrap, 1 tbsp.
. 43
50
molasses, light, 1 tbsp.
molasses, medium, 1 tbsp.
46
sorghum, 1 tbsp.
53
Tangerines, fresh, 1 average (23/a" diameter)
'39
li:Jmato juice, canned or bottle, 1 cup
.. 46
Tomato juice cocktail, canned or bottled, 1 cup
. 51
Tomato paste, canned, 112 cup .
108
Tomato puree, canned 112 cup
49
Tomatoes, ripe:
raw, whole, 1 average (about 22/s'- diameter)
-20
canned, Vz cup with liquid
'26
Toppings: dessert:
butterscotch, 1 tbsp
. 52
caramel, 1 tbsp.
. 72
chocolate fudge, 1 tbsp.
. 62
pineapple, 1 tbsp.
56
Tuna, canned:
in oil, solid pack or chunk style, drained, '12 cup
158
in water, all styles, with liquid, 4 oz.
144
Turkey:
dark meat, roasted, 4 oz.
'230
light meat, roasted, 4 oz.
-200
canned, boned, Vz cup .
. 207
Turnip greens:
fresh, boiled in small amount water, drained, 112 cup . 15
Turnips, boiled, drained, cubed, 112 cup .
_ 18
Vegetable juice cocktail, canned, 1 cup
Vegetables, mixed, frozen, boiled, drained,

v, cup

. 41
'58

Waffles, baked from mix:
made with egg and milk, 1 round (7" diameter) .
Walnuts, 10 large nuts ...
Watermelon, with rind, 1 wedge (4" x 8")
Wheat bran, commercially milled, 4 oz.
Wheat germ, toasted, 1 tbsp.

'206
'322
' 111
. 242
'23

Yogurt, plain:
partially skim milk, 8-oz. container
whole milk, 8-oz. container

-' 113
'140

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COOKBOOK

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•

GARLIC BUTTERED SHRIMP
2 cloves garlic
1/4 lb. butter
parsley

2 lb. fresh shrimp, cooked
Bread crumbs

Clean and cook shrimp, drain. Lay in flat baking dish.
Press garlic with butter. Heat butter, pour over shrimp.
Cover with bread crumbs and sprinkle with parsley.
Serve on toothpicks.
Bette Doperalski

Heat oven to 400 deg. Cut loaf of bread in !1alf lengthwise
and scoop out most of doughy insides. Tear insides of
bread into small pieces. In large skillet, heat oil over
moderate heat. Add onion, celery, green pepper and
cook for 5 minutes, untU vegetables are slightly soft.
Add beef and brown mixture. Add remaining ingredients
except cheese and blend. Stir reserved bits of bread into
mixture. Divide filling between bread shells and sprinkle
with cheese. Place on baking sheet and bake 5 minutes
until cheese melts and bread is crisp. Cut and serve.
Mar-ie Metzger
TUNA FISH PIE WITH CHEESE ROLLS

CHEESE BALL
2 - 3 oz. pkgc smoked
dried beef (Buddy)
2 tsp. Worcestershire
sauce
5 drops tabasco

2 - 8 oz. Philadelphia
cream cheese
2 quarters butter
1 small onion, chopped
1 green pepper, chopped

Bring cheese & butter to room temperature and blend with
spoon and roll into ball. Refrigerate"
Shirley Raith
Jeanette Hartman
Marcia Loesch
Lela Bodden
STARVING BOY SANDWICH
1 T. Worcestershire Sauce
1 c. catsup
1/4 tsp. dried thyme leaves
1/4 tsp. oregano
1 c. Sharp Cheddar Cheese
coarsely grated

1 loaf French bread, about
16 inches long
2 T. vegetable oil
1 c" onion, chopped
2/3 c. celery, diced
1/2 c. green pepper, diced
1-1/2 c. ground beef

1/2 c. sliced green pepper
3 T. butter
2 slices onion
: 1/2 tsp. salt
6 T. flour
1 T. lemon juice
3 c, milk
1 lg. can tuna, drained
Melt butter, add green pepper and onion. Cook until soft,
Add flour and stir until well.blended. Add salt and milk
slowly, stirring constantly, until thick and smooth. Bring
to a boil and boil for 2 minutes. Then add rest of the
ingredients. Pour into large baking dish. Cover with
cheese rolls,
CHEESE ROLLS
1-1/2 c. flour
3 tsp. B. powder
1/2 tsp. salt & pepper
3 T. butter
1/2 c. milk
3/4 Co grated Cheddar
2 pimientos, chopped
cheese
Mix dry ingredients, add shortening and mix with fork.
Add milk and mix until outside looks smooth. Roll into
8 x 12 inch sheet. Sprinkle with cheese and pimiento.
Roll up and slice and lay on top of creamed mixture.
Bake for 30 minutes in 450 deg. oven until brown.

(Cont.)

6

Connie Zweifel

7

1r

:Jki& /Jook i& :JJedica led
lo all ike People

wlw

give and have given

ef:ove, Patience and 1JnJer&landing
lo lhe Special Cft;/Jren

•

TABLE OF CONTENTS

5

APPETIZERS AND DRINKS

BREADS AND MUFFINS . . . . • . . . • . . . . . • • . . . . . 17
CAKES AND PIES . . . . . . . . . . . . . . • . . . . . . . • . • 41
CANNING AND RELISHES
COOKIES AND CANDY

. . . . • . • . . . . . • . . ". ~ .- • 93

. . . . • . . . . • • . . . . . . . . . . 103

al Soul/urn Wi&con&in Cenler
MAIN DISHES

• . . . . . • . . . . . . . . . • . . . • . • . • . • 149

VEGETABLES AND SALADS

. . . . . . . . . . . . . . • . . 207

THE COOKBOOK COMMITTEE

Joyce Windsor
Maxc ine King
Bea Melby
Dorothy Kuehn
Ethel Malvasio

Bernice Humphrey
Rita Bork
Doreen Durkee
Marlene Maki
Joanne Ehlert

COVER AND ILLUSTRATIONS
Sandy Rieckhoff

Waterford Pnn1ing Corp.

Waterford, Wi 53185

Ce&

BOHEtv1JAN CHOWDER
"1/4 tsp. chili powder
) c. diced, cooked ham
1 (7-1/2 oz") can minced
clams
1 T. butter

1-16 oz. can tomatoes,
cut up
1 c. water
1/2 c. potatoes, diced
1/4 c. green pepper, diced
1/4 c. onion, diced
1/4 c. celery, diced
1/4 tsp. garlic salt

In saucepan, combine
ingredients except ham, clams
and butter. Cover and simmer until vegetables are tender, about 30 minutes. Add ham, undrained clams and
butter. Simmer until mixture is heated through. 4 servings.
Bette Doperalski

MUSHROOM APPETIZERS
3 T. minced onion
1 egg yolk
1 loaf cocktail rye bread

1 (4 oz.) can mushroom
stems and pieces, drained
(fresh can also be used)
1/4 c. butter
1 (8 oz.) pkg. cream cheese

Chop mushrooms. Melt 1 T. of the butter in a skillet, and
saute the mushrooms 2 - 3 minutes. Let cool. Cream the
cream cheese. Add mushrooms, onion and egg yolk. Mix
thoroughly. In oven, toast rye bread lightly on one side.
Then butter untoasted side, and spread with m<Jshroom
mixture. (Rye bread can be cut in half, if desired.)
Connie Zweifel

5

KNORR'S VEGETABLE DIP
BROCCOLI DIP

1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. butter

1 pkg. frozen chopped

broccoli
1 can cream of mushroom soup
1 roll garlic cheese

Melt butter. Add celery and onion. Cook 3 minutes. Add
broccoli, cooked. Then add mushroom soup and roll of
garlic cheese. Heat to 140 deg. (just before simmering)"
Serve warm.

1 pkg. Knorr's vegetable soup
mix (dry)
.
1 c. low- fat cottage cheese

1 tsp. lemon juice
1/4 c, milk

Mix low fat cottage cheese, lemon juice and milk in blender
until smooth. Then add vegetable dip. Chill in refrigerator for several hours. (Knorr's dryed soup mix is found
at some Piggly Wiggly stores)"

·c indi

N is en

Connie Zweifel
ONION CHEESE DIP

DILL DIP

1 T. parsley flakes (opt.)
1 T. crushed onion flakes
1 T. Accent (opt.)

1 c. Miracle Whip
1 c. sour cream

1 T. dry onion soup mix
1/2 c. sour cream
1/2 tsp. Worcestershire
1/2 c. mayonnaise
1/2 c. process cheese spread
Combine all in mixer bowl and beat until smooth. Chill.

1 T. dill
1 T, seasoning salt

Bernice Humphrey

Mix together"
Bernice Humph1·ey
J" I.1uedtke
Debbie Longo

-

DILL SPREAD
1 (8 oz.) pkg. cream cheese

1/2 pt" sour cream
4 T. butter
1 tsp. Worcestershire Sauce
l tsp. chopped onion

Blend. Spread on crackers.

8

1/2 tsp. dry mustard
1 tsp. dill or to taste
1-1/2 c. shredded cheddar
cheese

POLYNESIAN GINGER DIP

1/4 c. mayonnaise, chilled
1/4 c. onion, finely chopped
2 cloves garlic, minced
dash salt
1/4 c. water chestnuts, finely
chopped

1 to 2 T. candied ginger,

finely chopped
1 c. dairy sour cream
1/4 c. parsley, minced
1 T. soy sauce

Combine mayonnaise and sour cream. Add remaining ingredients and mix well. Trim top with additional candied
ginger bits. For dunking, sesame seed crackers, or thin
rye, bread curls.
Claire Betty Ryan

Tami Weis

9

l

SHRIMP CHIP DIP

SPINACH DIP
1/2 tsp. salt
2 (5 oz.) cans of shrimp
(drained & rin.'3ed)

1 sm. 8 oz. carton of
sour cream
2 T. lemon juice
1 T. grated onion
1 tsp. Worcestershire sauce

Mix together above ingredients, chill until serving time.

2 c. mayonnaise
1 pkg. chopped spinach
(thawed & drained)

1/4 c. onion

Mix together and refrigerate for several hours. Serve
with raw vegetables.
Cindi Nisen

Karen Harris
TEXAS - MEXICAN DIP
SHRIMP SAUCE DIP
2 (8 oz.) pkgs. cream cheese
1 small carton sour cream
1 can shrimp (can be broken-

1 jar Hoffman House
Shrimp Sauce
Triscuits

cheapest)
Mix cream cheese and sour cream. Mound on center of
plate. Mix sauce and shrimp. Pour over creamed cheese.
Serve with Triscuits.
Henrietta Miller

SENSATIONAL SHRIMP DIP

3 ripe avocados
1 large bunch green onions
2 T. lemon juice
chopped, equals 1 c.
1/2 tsp. salt
2 chopped tomatoes
1/4 tsp. pepper
8 oz. shredded cheddar
8 oz. sour cream
cheese
1/2 c. mayonnaise
Tortilla chips
1 pkg. taco mix
.
1 can chopped black olives
2 cans J alop ina Bean dip (opt.) Shredded lettuce (opt.)
Peel and mash avocadoes and mix with lemon juice, salt
and pepper. Combine sour cream and mayonnaise with taco
seasoning in another bowl. Spread bean dip in a large shallow plate. Top with avocado mixture. Layer with sour
cream mixture. Top with onions, tomatoes, olives~ cheese.
Serve with the chips.
Jane Lees
Debby Barry

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 pkg. Italian salad dressing
mix

1 tsp. grated onion
1 (7-1/2 oz.) can shrimp,
drained

Combine softened cream cheese and sour cream. Beat until
light and fluffy. Add salad dressing mix and onion, Fold in
shrimp. Chill. Serve with chips. Yield: 3 cups
Jane Lees

10

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tan

i~er

VEGETABLE DIP
2 c. mayonnaise
2 c. sour cream
3 T. parsley flakes
3 T. minced dry onion
flakes

1 T. dill weed
1 T. Season Salt
1 T. Accent
6 drops tabasco
4-1/2 tsp. Worcestershire
Sauce
(Cont.)

11

tt.)

II

Mix all ingredients together. Make a day ahead of time if
possible so flavor can blend. Makes 1 quart. Serve with
a tray of assorted vegetables.
Vilma Miller
Joyce Rohdes
Bette Doperalski

APPLE CIDER WINE
10 gal. apple cider

20 lbs. granulated sugar

Put cider in a plastic garbage can with cover, Add 2 lbs,
sugar for every gallon cider. Stir sugar in welL Put cover on and let set. Every day skim off the scum. After
it has stopped working, bottle it in gallon containers or
you can put it in a charcoal lined wooden keg,
Betty Eisenhart

BRANDY SLUSH
----Boil until dissolved:
7 c, water
Dip in hot mixture:
4 tea bags (until colored)

2 c. sugar

Add;
2 c. cold water
Let cool and add:
1 (12 oz.) lemonade concentrate
1 (12 oz.) orange concentrate
Add:
2 c. brandy or vodka
Freeze. Scoop 3 T. in glass and add 50-50 or 7- Up,
Bernice Humphrey
Florence Reesman
FROZEN STRAWBERRY PUNCH
-------------------------1 (6 oz.) lemonade concentrate
1 (8 oz.) crushed pineapple ,
1 (lo oz.) frozen strawberries, thawed
3 qts. gingerale

BLACK RASPBERRY BRANDY
Enough black raspberries to fill a glass mayonnaise jar,
gallon size.
1-1/5 bottle 100 proof pure grain alcohol
White granulated sugar
Fill mayonaise jar until two thirds full with raspberries.
Add enough sugar to cover top of berries. Set in the sun
with cover on to work. Add a cup of sugar every night.
This takes about 2 weeks until berries float to the top.
Strain through cheese cloth into gallon jugs and add 1/5
of alcohol for every gallon. Throw away berries; they
will be hard like stones,

Blend first three ingredients in blender and store in refrigerator. Mix with ginger ale just before serving.
Henrietta Miller
HOT BUTTERED RUM BATTER
Blend:
1/2 lb. butter
(2 sticks) softened
Add to above and blend:
1/2 lb. brown sugar
1-1/8) cup
1/2 lb. powdered sugar

1 qt. vanilla ice cream
1 tsp. cinnamon
1 tsp. nutmeg

Betty Eisenhart
(Cont.)

12
13

J

NO FUSS YOGURT
Freeze. Put 1 to 2 T. batter and 1 jigger rum in mug.
Fill mug with hot water.

Mary Jane Feist

KITCHEN - STILL CORDIALS

Place water in blender. Remo·ve cap on lid, Push stir
button and steadily pour in powdered milk while blender is
operating. Add prepared yogurt ~nd blend or stir again.
Pour into yogurt maker. Using more powdered milk will
give a thicker yogurt.
, . s. Piff

BLUEBERRY BOUNCE

2 c. fresh or frozen blueberries
2 c. sugar
2 c. vodka

Unit C

Combine in a quart jar. Cover and shake daily, until
sugar dissolves. Ready in about 4 weeks. Strain before
bottling,
STRAWBERRY SMASH
Same as above but use
Strawberries

PARTY PUNCH

3 c, sugar

3 (46 oz ) cans unsweetened

2 c. water
3 (12 oz.) strawberry soda
2 (28 oz.) gingerale

pineapple juice
CHERRY CHEER

2 (6 oz.) cans frozen lemon

Same as above but use
fresh or frozen Bing
Cherries

juice
1 (6 oz.) can limeade
2 (6 oz.) can frozen orange
juice

Freeze strawberry soda, boil sugar and water and cool.
Mix all ingredients, adding ale last.

PLUM PASSION

1-1/2 lbs. purple plums
(about 3-1/2 cups)
halved and pitted

1-1/2 c. NON-INSTANT
3 T. prepared yogurt
powdered milk
3-1/4 c. barely lukewarm water

2 c. sugar
2 Co gin

Bernice Humphrey
PUNCH FOR ALL AGES

Use two quart jar. Combine ingredients. Cover tightly and
turn jar upside down until sugar is in suspension (not melted), for two days. Turn end for end every two days for 6
weeks. Strain and bottle.
The fruits left after straining make a delicious topping for
ice cream, cake, etc. Or they can be discarded, but what
a waste!

1/2 - 1 lge. bottle soda
(Swiz, Sprite, 7 Up,
lemon/lime, etc.)

1 can (46 oz.) fruit drink
(pineapple/grapefruit punch, etc.)

Mix and serve. May be extended by adding water and unsweetened Kool-Aid powder to taste.
Arvilla Blunck

Betty Ryan

14

15

PUNCH Cranberry Cooler
12 pt. bottles cranberry juice
2 c. sugar
2 large cans froz. concentrated 4 qts, ice water
orange juice
4 c, lemon juice
2 sm. cans froz. concentrated
pineapple juice
Combine all juices and stir until sugar is dissolved. Add
the chilled water. Pour into punch bowl and garnish with
either orange or lemon slices.
Violet Hanson
SPRING PUNCH
1 (2 oz.) froz. lemonade
1 qt. ginger ale or 7 Up
1-3/4 c. sugar
3 qts. water
1 (2 oz.) froz. orange juice
Mix together adding soda last. Serves 24.

1 pkg. strawberry Kool Aid

Frances Hanson
TEXAS STEER (Punch)
1 c, brandy
1 c. gin or vodka

32 oz, bottle 50- 50
12 oz, can frozen lemonade

1/2 c. grenadine
C ar:olyn Huck
BEER BATTER
1 c, flour
1 tsp. salt
1/8 tsp. pepper
2/3 c. beer

2 egg yolks
2 T. oil
2 egg whites

Mix flour, salt, and pepper in a bowl. Beat yolks, beer and
oiL Add to flour mixture. Stir only until smooth. Let
stand 1 hour. Beat egg whites until stiff and fold into batter. Use for deep frying onion ringsJ etc.
Deb Barry

16

HERMAN
To start Herman, mix and allow to stand overnight in a
warm place:
1/4 c. sugar
2 c. flour
1 env, dry yeast
2 c. warm water
Keep in plastic, or gl::l.SS bowl th~t allows expansion. Next
day refrigerate, covered, stir each day. On the 5th day,
measure 1 cup of Herman and feed Herman with 1 cup
flour, 1 cup milk, 1/2 cup sugar. Feed again in,5.days.
On the lOth day, measure 1 cup for friend. Make 1 receipe for self. Should have a cup left to feed again and
Herman starts over. Herman will live indefinitely in
your refrigerator. Continue to follow the feeding instructions. Feeding Herman on the fir.st and fifth day and using surplus on the tenth day. This always gives you 2
cups to use in a Herman recipe and l cup to continue to
feed. If Herman isn't used on day 10, add 1 tsp. sugar and
repeat every 10 days until you. do use some, If he begins to separate somewhat, pour off the sour liquid and stir
him back up. Herman can be frozen for up to two months.
To thaw, let him come to room temperature gradually,
then add equal, small amounts of flour and water.
Ethel Malvasio
HERMAN PANCAKES
1 c. flour
1/2 tsp. salt
1/2 tsp B. soda

2 tsp. B. powder
1 c. Herman
2 eggs, beaten

Combine dry ingredents before adding remaining ones. Mix
just enough to moisten. Use 1/4 cup batter per pancake.
Makes approximately 1 dozen pancakes.
Ethel Malvasio

17

{j
I

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HERMAN CARROT CAKE

HERMAN COFFEE CAKE

2 c. flour
2 c. sugar
1 tsp. salt

1 tsp. soda
1 tsp. cinnamon
2 c. carrots, finely shredded
1 c. Herman
1/2 c. walnuts

1 tsp B. powder
4 eggs
2/3 c. oil

2 c. Herman
2 eggs
2/3 c. salad oil
2 c. flour
1/2 tsp. salt
1/2 tsp. B. soda

1 tsp. cinnamon
2 tsp. B. powder
1 c. sugar
1 c. rasins
1 c. nuts

In mixer bowl, stir together flour, sugar, salt, B. powder,

B. soda and cinnamon. Add carrots, oil, Herman and
eggs. Mix until moistened. Beat at medium speed of
mixer for 2 minutes. Pour into greased and floured 9
x 13 inch pan. Bake at 350 deg. for 55 minutes.
Ethel Malvasio

Pour mixture into greased 9 x 13 inch pan or large cookie
sheet Sprinkle with topping.
Topping:
1 T. cinnamon
1 c. brown sugar
1/2 c. flour
1/4 c. melted butter
Bake at 350 deg. for about 50 lJlinutes.
Ethel Malvasio

HERMAN CINNAMON ROLLS
2 c. Herman
2 c. flour

4 tsp. B. powder

1/2 tsp. B. soda

1/2 c. oil

1/2 tsp. salt

Mix Herman, flour, B. soda, salt, B. powder and oil. Knead
lightly on a floured board, until dough is no longer sticky.
Roll dough to 1/4 inch thickness and spread with softened
butter. Sprinkle with cinnamon and sugar. Roll up dough,
then cut into slices.
Combine:
1 stick butter
1/2 c. Karo syrup
1 c. brown sugar
1/2 c. nuts
Spread combined ingredients in bottom of 9 x 13 inch pan.
Place slices on this. Bake at 350 deg. for 30 minutes. Invert pan immediately.

DILLY BREAD
1 c. cottage cheese, luke
warm, use double boiler
1 tsp. salt
1/4 tsp. B, soda
1 egg, unbeaten
1 T. butter

2 T. sugar
1 T. instant onions
2 tsp. dill seed
1 pkg, yeast
1/4 c. water for yeast
2-1/2 - 2-1/4 c. flour

Dissolve yeast in warm water, mix all ingredients. Knead
in flour until smooth and bubbly. Let rise for one hour.
Bake for 30 - 35 minutes or a golden brown at 350 deg.

Ethel Malvasio
Fay Bratz

18
19

5

,I

MRS, IRELAND'S SHREDDED WHEAT BREAD
Pour 2 cups boiling water over 2 shredded wheat biscuits
and butter the size of a walnut.
Dissolve 1 cake yeast in 1/2 cup water. Add this yeast
mixture and 1/4 cup molasses, 1/4 cup sugar and 1 tsp.
salt. Add 3 cups whole wheat or soy flour, then 2 more
cups of flour. Bake at 375 deg. Makes 2 loaves.
Rachel Trobaugh

-...

Boil water, salt and sugar for five minutes; add lard and
let cool. Add eggs, 4 cups flour, mix well. Add dissolved
yeast and rest of flour.
Knead on floured board about ten minutes. Let rise. Punch down and let rise.
Shape in buns and put on greased pans. Let stand at room
temperature overnight.
Bake the next morning at 375 deg. for 15 to 20 minutes.
Grease tops of buns with butter. ~
Elizabeth Shaw

MONKEY BREAD

I

I

I
i

\I

2 T. cinnamon
2 loaves frozen bread
1-1/2 sticks butter
(thawed enough so you
1 c. brown sugar
can cut it)
2/3 c. sugar
. Cut dough into small balls and shake in cinnamon and
sugar. Place balls in bottom of tube pan, making four rows,
and put nuts in between each row. Put brown sugar and
butter on top. Let rise until double in size. Place on cookie sheet while rising. Bake at 350 deg. for 25 to 30 minutes, keeping pan on the cookie sheet.
NOTE: There is good reason to let this bread rise and bake
on a cookie sheet. Otherwide your counter top and oven
could really be a sticky mess.
Remove from oven and turn upside down on a cake plate.
Betty Shaw
Sue Kane

OLD FASHION CINNAMON BUDS
Combine in bowl:
1/2 c. sugar
1 pkg. dry yeast
1/2 tsp. salt
1.·c. flour
Warm in pan. Beat in mix at low speed with dry ingredients. Add egg, stir in remaining flour.
1 c. milk
1/4 c. butter
3 c. flour
1 egg
1/2 c. light brown sugar
1-1/2 tsp. cinnamon
1/2 c. walnuts, chopped
sugar glaze
1/2 c. seedless raisins
Knead for 10 minutes until smooth. Let rise until doubled.
Bake at 400 deg. for 20 minutes.
Joyce Windsor
CINNAMON ROLLS

BUNS

l

~

t

\

Start at 4:00p.m.
4 c. boiling water
2 T. salt
1-1/2 c. sugar
1 c. lard

3 eggs
2 pkg. dry yeast, soaked
in 1 c. water
16 c. flour
(Cont.)

20

In greased 9 x 13 inch pan, sprinkle nuts. Slice one loaf
frozen bread dough and place over top of nuts.
In sauce pan melt:
1 stick oleo
1 tsp. cinnamon
1 c. brown sugar
2 T. milk
1 box vanilla pudding, dry
(cooked type)
(Cont.)
21

Pour over bread dough. Let rise and bake at 350 deg.
for 45 minutes.
Bernice Humphrey

3 DAY ROLLS
First evening:
Mix together:
1 lg. cake or 3 pkgs.
1 c. sugar
yeast
1 c. warm water
Following day, mid morning, make a dough of the following:
1 c. sugar
3 c. of warm water and
above yeast mixture.
3 eggs
1 T. salt
Approx. 12 c. flour
' 1 c. Mazola oil
Use enough flour to make a soft dough, approximately 12
cups. Punch dough down as it rises. Shape into buns at
bedtime. Let raise over night. Bake the next morning
at 350 deg.
J. Luedtke
GOOD & EASY PECAN ROLLS
1 c. brown sugar, packed
1 tsp. cinnamon
1/2 c, melted butter

6-1/2 c. metal ring mold,
buttered
20 pecan halves, put in
bottom of mold
2 (8 oz.) pkg. buttermilk
refrigerator biscuits

-

DINNER ROLLS

2 c. milk, scalded
3 T. sugar
1 T. salt
1/3 c. shortening
3 c. flour

1/4 c.
2 pkgs. dry yeast
1 egg, beaten
3 c. flour (about)

Mix in order given. Knead. Mak~ into buns. Bake at 350
deg. for 30 minutes.
J. Luedtke

DIABETIC BREAKFAST BREAD
1-1/2 c. corn flakes
2 c. self rising flour
1/3 c. margarine or
butter, softened
2 tsp. artificial sweetner (equals 1/3 c. sugar)
2 eggs

2 tsp. orange peel
1 c. orange juice
1 c, nuts, chopped
1/2 c, seedless raisins

Dip rolls in butter and roll in brown sugar. Put on side in
ring mold. Put remaining brown sugar on top (do not put
remaining butter) top with chopped pecans. Bake at4oo
deg. for 20 minutes. Turn upside down on plate.
Jo Juranek

Measure corn flakes crushed to 3/4 c, Stir in flour and set
aside. Mix margarine and sweetener in a large bowl. Beat
until light and fluffy" Add eggs and beat well. Stir in orange juice and peel. Add dry ingredients and mix well.
Stir in nuts and raisins. Spread in well greased 9 x 5 x 3
inch loaf pan. Bake for 50 minutes at 350 deg. or until
wooden pick inserted in center comes out clean. Cool for
about 10 minutes before removing from pan. Cool completely before slicing, Yield: 17 1/2 inch slices. Calories per serving - 176, Exchanges one serving - 1
bread, 1/2 fruit and 2 fats.

22

23

BEER BREAD
3 c. self- rising flour or
4 c, biscuit mix (Jiffy Mix)

3 T, sugar
1 (12 oz.) bottle or can of
beer

Put flour or biscuit mix into large bowl. Add beer and
mix thoroughly. Spread in a greased 9 x 5 x 3 inch loaf
pan, Bake in preheated 375 deg. oven for 45 to 60 minutes or until done. Makes 1 loaf.
John DeBord
QUICK SOUR CREAM COFFEE CAKE
Sift 1-1/2 c. flour
Resift with:
1 c, sugar
2 tsp. B. powder

1/2 tsp, B. soda
1/4 tsp. salt

Combine and beat well:
1 c. sour cream
2 eggs
Add the sifted ingredients to the cream mixture. Beat until smooth. Spread in lightly greased pan. Bake for 20
minutes at 350 deg. Frost.
Helen Geschke

-

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

1/4 tsp. nutmeg
1/2 c. chopped nuts

Mix and sprinkle over batter. Cover and place in refriger- ,
ator over night. Next morning, bake at 350 deg. for approximately 35 minutes.
Claire ''Betty" Ryar'
BLUEBERRY MUFFINS
1 egg

1/2 c, sugar
2 tsp. B. powder
1/2 tsp, salt
1 c. blueberries

1/2 c. milk
1/4 c. shortening
1-1/2 c. flour

Reserving 2 T. flour for drectting berries, beat egg, stir
in milk and shortening. Mix m remaining ingredients
just until flour is moistened. Fold in berries well coated with flour, Fill muffin tins 2/3 full. Bake for 20 to
25 minutes or until golden brown at 400 deg.
Ethel Malvasi"

COFFEE CAKE FOR THE "MORNING AFTER"

BRAN MUFFINS

1/2 c. white sugar
1 tsp. B. soda
1 tsp. B. powder
1/2 c. brown sugar
1 tsp. cinnamon
2/3 c. shortening
1 c. butter milk ( or sour
2 eggs
milk)
2 c. flour
1/2 tsp. salt
Cream sugars with shortening. Add eggs and beat well.
Sift together all dry ingredients and add alternately, with
buttermilk. Spread in greased 9 x 12 x 2 inch pan. Sprinkle with following topping:
(Cont.)

Cream 1/2 c. Crisco, 1-1/2 c. sugar and 2 eggs in a large
bowl. Then add 1 c. Kellog's All Bran and 2 c. Nabisco
100% Bran. Add 2-1/2 c. flour, 1-1/2 tsp. salt and 2-1/2
tsp. baking soda alternately with 2 c. buttermilk. Then
add 1 c. boiling water and mix together. Raisins and
dates can be added at this time. Place in muffin tins and
bake 20 minutes at 400 deg. The batter can be kept in the
refrigerator for three weeks. However, don't stir the batter when you use it -- just dip out· the amount to be used,

24

25

Lorraine Peden

&'

CRANBERRY MUFFINS
1 c" flour
1-1/2 tsp. B. powder
1/2 tsp. salt
1-2 c. cranberries (raw)

1-1/2 T. butter
1/2 c. sugar
1/2 c. evaporated milk
(or cream)

Mix together and fill muffin cups full. Bake for 30 minutes at 350 deg, Makes 12 muffins.
DIET MUFFINS

(Egg, Wheat, Milk Free}
1-2/3 c. sugar
8 c. oatmeal, whole
8 c. water
2-3/4 c. oil

3-1/2 c. barley flour
5 c. rice flour
8 T. B. powder
2-2/3 tsp. salt

Maple flavor and brown color.
Place all dry ingredients in mixing bowl. Add water then
oil. Mix well. Add maple flavor and color to taste. Bake
for 15 - 20 minutes at 350 deg. Excellent as a bread
substitute for allergy patients.
Anna Sadler

ened. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Pour batter into 12
greased muffin pans cups. Make a deep indentation in
the top of batter of each muffin. Fill each with measuring teaspoon of preserves. ·Bake at 400 deg, for about
25 minutes or until golden brown.
Grandma Savage
APPLESAUCE OR BANANA BREAE>
2 c. all purpose flour
3/4 c. sugar
3 tsp. B. powder
1 tsp. salt
1/2 tsp. B. soda
1/2 tsp. cinnamon

1/2 c. nuts (opt.)
1 egg, beaten
1 c. med. thick applesauce
or 1 c. mashed bananas
2 T. melted shortening

Sift dry ingredients together. Add huts. In mixing bowl 9
beat egg, add applesauce or bananas and melted shortening. Add dry ingredients and stir just until blended.
Pour into greased loaf pans. (makes 2 small or 1large
loaf). Bake at 350 de g. for 1 hour.
An ilia Blunck
BANANA BREAD

Stir together flour, baking powder, salt and sugar. Set
aside. Measure corn flakes in a large mixing bowL Stir
in milk. Let stand 2 or 3 minutes or until cereal is soft(Cont.)

Beat until fluffy:
2 eggs
1-1/2 c. sugar
5 T. sour cream
1/2 c. butter or marg.
Add:
3-4 mashed bananas
Mix together:
1/2 tsp. salt
3 c. flour
1 tsp. B. soda
Add to above mi.xture and mix well. Add 2/3 - 1 cup chopped nut meats. Bake in 2 well greased, loaf pans for about
1 hour at 350 deg,
Jo Juranek

26

27

SURPRISE MUFFINS
1 c. milk
1 egg
1/3 c. shortening
1/4 c. preserves or jam

1-1/4 c. regular flour
3 tsp. B. powder
1 tsp. salt
1/3 c. sugar
2 c. Kellogg's corn flakes

BANANA BREAD
Cream until fluffy:
2 eggs (add one at a time)
1 c. sugar
1/2 c. butter or oleo
Stir in 1-1/2 c. mashed bananas
1/2 tsp. salt
1 tsp. lemon juice
2 c. flour
3 tsp. B. powder
1 c. chopped nuts
Mix quickly. Stir in nuts. Pour into loaf pan. Greased
and floured. Bake at 350 deg. for 1 hour.
Debra Longo
GRAPENUT BREAD
1 c. grapenuts, Soak in 1 pint sour milk or buttermilk.
Put in 1 tsp. baking soda after 30 minutes,
Beat 2 eggs and add 1-1/2 c. sugar.
Add 1 tsp. melted shortening.
Add grapenut mixture to egg mixture.
Sift together:
3 c. flour
1 tsp. salt
2 tsp. B. powder
Add to other mixture and mix well, Pour into 2 loaf pans.
Bake at 350 - 375 degrees for 1/2 hour or until nicely
browned on top.
Helen Geschke
PLUM BREAD
1/2 tsp. salt
2 tsp. cinnamon
1/2 c. nuts
1-1/2 c. cut up prune
plums, peeled

2 c. sugar
1 c. salad oil
4 eggs
3 c. flour
3 tsp. B. powder
1 tsp. B. soda

(Cont.)

28

Mix sugar, salad oil and eggs together. Add other ingredients, putting plums and nuts in last. Bake at 350 deg,
for 50 minutes or longer if necessary. Makes two 9 x 5
inch loaves.
Mary But~er
SPICY PINEAPPLE - ZUCCHINI BREAD
3 eggs
1 c. salad oil
2 c. sugar
1 tap. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed
pineapple, not drained
3 c. flour

2 tsp. soda
1 tsp. salt
1/2 tsp. B. powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg ·
1 c. chopped nuts
1 c. currants (raisins may
be used, but better with
currants)
Beat eggs. Add salad oil, sugar, and vanilla, Beat until
thick. Stir in zucchini and pineapple. Combine dry ingredients and sift into first mixture. Add nuts and currants.
Pour into 2 greased long loaf pans. Bake at 350 deg. for
approximately one hour or until·tests done.
Claire "Betty" Ryan
ZUCCHINI BREAD
3 eggs
1 tsp. vanilla
1 c. i oil
3 tsp. cinnamon
1/4 T. B. powder
3 c. flour
1/2 c. chopped nuts
1 tsp. salt
2 c. zucchini, peeled &
1 tsp. soda
2 c. sugar
grated
Beat eggs until foamy, Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add flour, salt~ soda, cinnamon and baking powder and nuts. Mix, Divide batter into 2 greased loaf pans. Bake at 325 deg. for 1 hour or
until toothpick comes out clean.
Kris Winter
Jo Juranek
Nancy Didier
Marty Gottschalk

29

A LITTLE GffiL'S SCHOOL LESSON
Taught by Nortre Dame Nuns Circa 1890

Lightly stir the flour in,
Roll on pie board, not too thin.
Cut in diamonds, twists or rings.
Drop with care, the doughy things.
Into fat that briskly swells,
Evenly the spongy cells.
Watch with care the time for turning;
Get them brown, just short of burning.
Roll in sugar, serve when cool.
This for donuts is the rule.

DOUGHNUTS
2 even tsp. cream of tartar
1 tsp. B. soda
1/2 tsp. nutmeg

Mix sugar, eggs, butter. Add milk, salt. Mix flour, soda,
cream of tartar and nutmeg. Add more flour to roll out to
cut the doughnuts out. Have shortening hot. Test by dropping in a small amount. Makes 2 doz.

30

.3-1/2 c. silted flour
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. B. soda
1 tsp. B. powder

1 c. sugar
2 T. shortening
3 eggs, beaten
1 c. buttermilk
1/2 tsp. vanilla

One cup of sugar, one of milk,
Two eggs beaten, fine as silk.
Salt and nutmeg, lemon will do.
Of baking powder, teaspoon two.

1 c. sugar
2 eggs
2 T. melted butter
2/3 c. milk
1/4 tsp. salt
3 c. flour to make
firm dough

DROP DONUTS

Drop by teaspoons in deep fryer.
Sheryl Jossart

FATTIGMANDS BAKKELS
1 T .. brandy
1 tsp. vanilla
1 c. Gold Medal Flour

3 egg yolks
1 whole egg
1/2 tsp. salt
1/4 c. conf. sugar

Heat deep fat (at least 2 inches deep) to 375 deg. Beat egg
yolk, whole egg, and salt together until very stiff, about 10
minutes. Blend in confechoner's sugar and flavorings thoroughly. Measure flour by dipping method, or by sifting.
Add flour all at once, mix well. Knead dough on a well
floured cloth - covered board until surface is blistered in
appearance, about 7 minutes. Divide in half. Roll out each
half very thin. With pastry wheel or knife, cut dough in 4
x 2 inch diamonds. Make 1 inch slit in center of each.
Draw a long point of diamond through slit and curl back
in opposite direction, Fry until delicately browned in
deep hot fat, about 1/2 minute. Turn quickly and brown
other side. Drain on absorbent paper. Sprinkle with confectioner's sugar just before serving. Makes 2 to 3 doz.
Bakkels. (note: i.f you use self rising flour, omit salt).
Maxcine King

31

CHEESE BISCUITS

LEFSE

1/2 c. whipping cream
1 tsp. salt

8 c. cold riced potatoes
4 c. flour
1/4 c. butter or marg.

Peel potatoes, rice with a ricer and cool. Combine all
ingredients, making a very stiff pie crust-like consistency. Roll into balls and roll out on floured cloth or sheet
very thin. Use a lefse rolling pin. Bake on stove top
(grill} or lefse grill until brown on one side, turn and
brown other side. Place between layers of cloth (like
a sheet) until cool. May take 12 hours. Serve with butter.
Bea Melby
BUCKWHEAT PANCAKES
c. buckwheat flour
1 tsp. salt
c. white flour
2 eggs
tsp. B. powder
1/4 c. oil
tsp. B. soda
2 c. buttermilk
tsp. sugar
Combine dry ingredients. Add eggs, oil and buttermilk.
Stir well.
Bernice Humphrey
1
1
2
1
2

ZUCCHINI PANCAKES
1/3 c. Bisquick
1/4 c. Parmesan cheese,
grated
1/8 tsp. pepper

2 eggs, slightly beaten
2 c. zucchini, shredded
2 T. butter or margarine

Sti.r Bisquick, cheese, pepper. Stir in beaten eggs. Fold
in zucchini. Fry in hot butter for about 3 minutes on each
side. (similar to potato pancakes).
Marty Gottschalk
Mary Jane Feist

32

2 c. sifted flour
3 tsp. B. powder
1 tsp. salt

1/2 c. grated cheese
1/4 c. shortening
2/3 c. cold milk

Sift together flour, baking powder and salt. Blend in shortening as for pie crust. Add grated cheese and mix thoroughly. Add milk and knead quickly. and lightly. Cut into biscuits, Bake 12 minutes at 450 deg.
Bette Doperalski

DANISH PUFF
1 c. flour

2 T. water

1/2 c. butter

Mix together like a pie crust Divide in half and pat into
2 x 3 inch strips on ungreased cookied sheet.
Boil 1/2 c. butter and 1 c. water,
Add:
1 c. flour
1 tsp, almond extract
Add:
3 eggs, beating each egg in one at a time until mixed,
Spread mixture on strips, Bake at 350 deg. for 60 minutes. Glaze with powdered sugar icing and sprinkle
with nuts.
Carolyn Finucane
GRANOLA
Combine:
3 c. rolled oats
1 c. bran
1 c. wheat germ
1 c. unsweetened cocoanut
3/4 c. sesame seeds

1/2 c. soy flour
1/2 - 1 c. chopped nuts
Opt: sunflower seeds,
chopped dried fruits
add raisins when served
(Cont.)
33

Heat, then pour over above mixture: Mix thoroughly:
1/2 c. oil
1/2 tsp. vanilla
1/2 c. honey
Bake at 300 deg. for 3 10 minute intervals, mixing after
each. Makes 1-1/2 quarts.
R. Trobaugh
HIMMELS FRITTER

•

YUMMY SHARP CHEESE WAFERS
Shave 1 lb. sharp cheese and 1/2 lb. butter.
Add: 3/4 tsp. salt, cayenne pepper to taste, 1 T. Worcestershire (or more if cheese 'is less than sharp), 1 cup
flrur.
Work until it's like putty and make rolls 1-1/2 inch in
diameter. Refrigerate 1 - 2 days. Slice very thin. Bake
on cookie tin at 325 deg. until crisp.'
Rachel Trobaugh

1 c. dates
1 c. nuts
1 c. sugar

2 heaping tsp. flour
2 eggs
1 tsp. B. powder

Mix all ingredients and spread in a 13 x 9 inch buttered
cake pan. Bake for 30 minutes at 350 deg. To serve:
cut or break small chunks and place in serving dishes.
Top with fresh or canned fruits - pineapple, bananas,
orange slices, or whatever you wish. Top with whipped
cream.
Ann Wilsey Atkinson

I

!

I

PIZZA CRUST

\

'\
'

1 lb. salami, ground or chopped fine
2 jars creamy sharp Cheddar spread
1/4 to 1/2 c. dry red wine
6 to 8 sour French rolls (or 2 large French breads)
Mix salami with the cheese spread and enough wine to make
a spreadable paste. ' Cut the ends off the rolls or bread.
With a long thin knife, hollow out the centers of the bread,
working from both ends. Stuff with the salami mixture.
Wrap well, and chill overnight. Slice thinly to serve.
(This also freezes well). Great to have on hand for guests.
*From "Sylvia Sebastiani's Family Cook-book." of the
Sebastian is Winery, Sonoma, Calif.

l·tsp. salt
1 tsp. sugar
1/2 c. salad oil

1 pkg. yeast
1 c. warm wa~er
4 c. flour

(

STUFFED FRENCH ROLLS

Claire Betty Ryan

Dissolve yeast in warm water. Add flour, sugar and salt
together. Mix 1/2 flour mixture with salad oil and yeast
and water. Stir then add rest and stir about 3 minutes.
Knead and let rise twice - roll out. Let rise again. Put on
whatever you like.
Bake at 400 d~g. until done.
Used greased pan.

SESAME THINS
1-3/4 c. flour
2 T. sugar
1/2 c. cornmeal
1/2 tsp. B. soda
1/2 tsp. salt

1/2 c. soft butter or oleo
1/2 c. water
2 T. vinegar
2 T. sesame seeds

Anna Hill

34

(Cont.)

35

About 1 hour before serving or up to 1 week ahead:
In a large bowl measure flour, cornmeal, sugar, baking
soda and salt. With pastry blender cut 1/4 c. butter into
flour mixture until mix resembles coarse crumbs. Stir
in water and vinegar. With hands knead flour mixture unitl well blended.
Preheat oven to 375 deg. Divide dough into 30 small balls
on lightly floured surface with floured rolling pin. Roll 5
balls, each into 4-1/2 inch paper thin circles (edges may
be ragged.) With pancake turner place circles 1 inch apart
on ungreased cookie sheet.
In small saucepan over low heat, melt remaining 1/4 c. butter. With pastry brush lightly brush each dough circle with
some butter. Sprinkle with sesame seeds. With pancake
turner, firmly press seeds into dough. Bake 8 to 10 minutes until lightly browned. With pancake turner remove to
wire rack and cooL Repeat with remaining dough.
Cool sesame thins completely on wire rack. Store in tightly covered container. Makes 30 crackers.
JoAnne Ehlen

BLUEBERRY OR CHERRY MUFFINS

2 c. sifted flour
4 tsp. B. powder
3/4 c. sugar
1 tsp. salt

1 c. fruit, drained
may be fresh, frozen
or carmed
2 eggs
1/2 c. melted butter
1 c. milk

Cinnamon and Sugar Topping;
1/2 c. sugar

1/8 tsp. cinnamon
~

.,

~

Place paper cups in ungreased muffin tins. Sift dry ingredients together in large bowL Add blueberries or cherries
to dry mix and mix until well coated. In a small bowl, beat
eggs well. Add melted butter and milk. Quickly stir liquid
mixture into dry mix. Do not over [nix as overblending
will cause a tough texture. Fill cups 3/4 full and sprinkle
lightly with cinnamon topping. Bake at 400 deg. for 20 minutes. Makes 12-14.
MOM'S REFRIGERATOR ROLLS

BODER'S CORN FRITTERS
2 c. flour
1 tsp. salt
6 tsp. R powder
1-1/2 tsp. vinegar

1-1/2 tsp. corn oil
1 c. milk
3 eggs, separated
1 c. niblet corn, drained

Sift dry ingredients together. Add corn oi, vinegar, milk,
egg yolks, and corn. Mix well. Mixture should be moist,
not dry. Fold in stiffly beaten egg whites. Fill fryer with
fresh shortening. Melt to 350 deg, Drop large spoonsful
of batter into shortening. Deep fry until golden brown.
Place finished fritters on empty muffin tin and bake at 325
deg. for ten minutes. Sprinkle with powdered sugar and
serve with maple syrup. (An electric frying pan may be
used to deep fry fritters.)

36

2 yeast cakes
1/2 c. luke warm water
2/3 c. shortening
1/2 c. sugar

1 tsp. salt

1 c. mashed potatoes
1 c. scalded milk
2 wen beaten eggs

Dissolve yeast in warm water. In second bowl add shortening, sugar, salt, and potatoes to milk and let cool. Then add
to yeast mixture. Mix thoroughly, add eggs and gradually
add flour to make a stiff dough. Turn out on a slightly floured table and knead well. Place in a well greased bowl large
enough to allow for a slight rising. Rub with melted butter.
(This is so a crust won't form.) Cover tightly and place in
refrigerator. Two hours before baking, shape dough into
rolls. Cover and let rise until light. Bake at 425 deg.
for 15-20 minutes.

37

6

HOT BUTTER SAUCE
1/4 lb. butter
1 c. sugar

1/2 c. milk

Boil slowly until clear and thick. Stir often. When thoroughly cooked, add 1/2 tsp. vanilla.
M.J, Feist
RAW POTATO DUMPLINGS
(So good made with sauerkraut and a pork roast & gravy)

I

I

I

I
I
\

\

\

\'

1-3/4 c. sifted cake flour
4 e. raw potatoes grated,
1 lg. onion
drained
1 tsp. salt
1 tsp. B. powder
Mix all ingredients, to test, drop one teaspoonful into a
kettle of boiling water. If dumpling holds together continue dropping by teaspoonsful into the boiling water.
Let them boil for 10 minutes. Dumpling should be hard
but not shiny. If mixture breaks apart add more cake
flour until it stays solid. When dumplings are all cooked
and drained put into a frying pan in which you have fried
1 lg. onion, 1/2 lb. bacon cut in small pieces. Fry onion,
bacon and dumplings until heated through and everything
is mixed in well. Serve with sauerkraut, pork roast and
gravy. Dumplings are even better the following day warmed up.
Judy Scheppes

•

YORKSHffiE PUDDING
Serve roast beef dinner with pud,?ing and roast potatoes,
English style.
4 oz. flour (12 T .)
1 or 2 eggs

1/4 tsp. salt
1/2 pint milk

Put flour into a basin with salt. Makie a well in center,
break in eggs. Beat well, adding the milk to form a thin
batter. If convenient, let stand for a few hours. Melt
some beef drippings in a baking tin and when quite hot pour in the batter and bake for 1/2 hour at 450 deg. · ·
Karen Harris

MEXICAN CORN BREAD
1 can cream .style corn
1 onion
3 hot peppers
1-1/2 c. corn meal
Mix and bake until brown.

1/2 c. bacon drippings
1/2 tsp. B. soda
1/2 tsp. salt

Beulah Cassman

38

39

APPLE NUT LOAF
Mix and set aside:
3 c. flour
1 tsp. salt

1 tsp. soda

Put in a bowl:
1-1/2 c. oil
2 c. sugar
3 eggs

2 tsp. vanilla
2 ~c. apples, chopped
1 c. nuts, chopped

Add flour mixture. Makes 2 loaves 10 x 3 inches·. Bake at
350 deg. for 1 hour.
Catherine Schultz

APPLESAUCE CAKE
1-1/2 c. apple sauce

1 tsp. cinnamon
1 T. hot water
1 tsp. B. soda
1/2 tsp. cloves
· 2 eggs

1 c. sugar

2 c. flour
1 c. raisins
1/2 c. butter

Cream butter and sugar. Add dry ingredients, beaten egg
yolks, then applesauce. Beat thoroughly and bake in moderate oven for 45 minutes" Use white boUed icing using
egg whites. Sprinkle with crushed nut meats.
Elna Blunt
OLD FASHIONED APPLE CAKE
1 c. salad oil

1 tsp. salt
1 tsp. cinnamon
1 c. nuts
3 c. apples, diced
1 (6 oz.) pkg. butterscotch
chips
(Cont.)

2 eggs

2 c. sugar
2-1/2 c. flour
1 tsp. B. soda
1 tsp. B. powder

41

«f
()Vf

Mix oil, sugar and eggs. In separate bowl, sift flour,

soda~

B. powder, salt and cinnamon. Add to first mixture. Stir
in nuts and apples. Mix well. Spread in greased and floured cake pan. Sprinkle chips over top. Bake at 350 deg. for
55 - 60 minutes.
Violet Hanson
Gudrum Thome
Sheryl Jossart
RAW APPLE CAKE
1/2 tsp. s<Jlt
3/4 c. butter
3/4 c. cold coffee
1-1/2 c. sugar
1 tsp. vanilla
2 eggs, well beaten
3 c. apples, chopped
2-1/4 c. sifted flour
1-1/2 tsp. B. soda
Topping:
1/2 c. brown sugar
1/2 c. chopped nut meats
1 tsp. cinnamon
Cream butter with sugar and eggs. Add sifted flour, soda,
salt, coffee and vanilla. Fold in chopped apples. Pour
into a 13 x 9 x 2 inch pan. Mix together brown sugar
cinnamon and nuts. Sprinkle over batter. Bake at 350
deg. for approximately 45 - 55 minutes or until done.
Irene Barbian
RAW APPLE CAKE
1 tsp. salt
2 c. diced apples
1 tsp. vanilla
1 c. coconut
1 c. chocolate chips
1/2 c. sugar
1/4 c. brown sugar

1 c. shortening

1 c. sugar
1/2 c. brown sugar
2 eggs
2-1/2 c. flour
1 tsp. B. soda
1 tsp. cinnamon
*1 c. buttermilk

-

Cream together shortening, sugar and brown sugar. Add
eggs and buttermilk. Add flour, baking soda and powder,
cinnamon, salt, apples and vanilla. Pour into greased
and floured 9 x 13 inch pan. Bake at 350 deg. for 50
minutes. Combine coconut, chocolate chips, sugar and
brown sugar and sprinkle over cake.
*1 cup buttermilk may be substituted by pouring about 1
of vinegar or lemon juice into a meas:uring cup and filling
it up with milk.
Ruby Alswager

BANANA - CARROT CAKE
1 pkg. banana cake mix,
Betty
3 eggs
1/3 c. oil
1/4 c. light molasses
16 oz. can of (or fresh)
froz. sliced carrots,
drained

2 tsQ. cinnamon
1/2 tsp. nutmeg

1/4 tsp. ground cloves
1/2 c. coconut
2. mashed bananas

Mix all ingredients, Do not follow mixing directions on
cake mix box, Beat two minutes and fold in:
1/2 c. rai.s ins
1/2 c. chopped nuts
Bake at 350 deg. for 30 - 40 minutes, if desired, frost
with cream cheese frosting,
Frosting:
1 c. powdered sugar
2 T. milk
2 oz. cream cheese,
1 tsp. vanilla
softened, (or 3 ozo)
Beat until blended, frost cool cake and refrigerate.
Marcia Carver

(Cont.)

42

43

BLACK BOTTOM CUPCAKES

BANANA DATE CAKE
1/2 c. shortening
1-1/2 c. sugar
2 eggs
1 c, mashed bananas
3/4 c. chopped dates

1/2 c. sour milk
1 tsp. soda
1/2 c. nut meats
2 c. flour

Cream shortening, sugar and add eggs and banana, mixing well. Add B. soda to sour milk and add alternately
with flour. Stir in dates and nuts. Bake in 2 8 inch layer pans for 30 to 40 minutes at 350 deg.
Doreen Durkee
CHOCOLATE BANANA UPSIDE DOWN CAKE
3 ripe bananas

3 T. butter
3 T. brown sugar

2 T. butter
2 eggs
1 tsp. vanilla
Milk

1 c. sugar
1 c. flour
2 tsp. B. powder
1/8 tsp. salt
2 oz. unsweetened
baking chocolate

\

~

\
\

Fill muffin cups 1/3 full with chocolate mixture. Top each
with heaping T. of cream cheese mixture. Sprinkle with
sugar. (chopped nuts are opt.}. Bake at 350 de g. for 30 35 minutes. Makes 18 cupcakes.
·
N
adja Lethes
Helen Kapellusch
CAKE PUDDING DESSERT

Melt butter in 8 x 11 inch pan and add brown sugar. Stir.
Slice bananas length - wise and lay in syrup sliced up.

\

.
Filling:
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 unbeaten egg
· 1/8 tsp. salt
Mix well and add 1 cup chocolate chips.
Add:
In different bowl sift:
1-1/2 c. flour
1 c. water
1 c. sugar
1/3 c: oil
1/4 c. cocoa
1 T. vinegar
1 tsp. soda
1 tsp. vanilla
1 tsp. salt

1 sm. Jiffy yellow cake mix
1 pkg. instan~ vanilla pudding
1 (8 oz.) pkg. cream cheese
(room temperature}

1 (#2) can crushed
pineapple, drained
2 envelopes Dream Whip

Sift dry ingredients together. Melt butter and chocolate
and cool. Mix with eggs and vanilla and enough milk to
make one cup. Beat together with dry mix and pour over
bananas. Bake at 350 deg. for 30 minutes. Cool for 5
minutes and invert on platter. Top with whip cream or
ice cream.
Helen Rusk

Bake cake in a 9 x 13 inch greased and floured pan. Bake
at 350 deg. for 15 minutes or until done. Cool thoroughly.
Have cream cheese room temperature and break up in a
large bowl. Add 1 cup milk. Beat with portable beater
until most of cheese is mixed in. Add 1 more cup milk
and pudding mix and beat until it thickens. Spread over
cooled cake. Over this cover with drained pineapple.
Whip 2 envelopes Dream Whip according to directions
and spread over pineapple. Chill thoroughly. Will keep
a few days. (I used the pineapple in its own juice.)
Rita Bork

44

45

-

CARROT CAKE
2 c. flour
2 tsp. B. soda
1-1/2 c. salad oil
2 c. sugar
1 tsp. vanilla
1/2 c. chopped dates

1 tsp. salt

2
4
3
1

tsp. cinnamon
eggs, room temp.
c, shredded carrots
can coconut
1/2 c. nuts

Sift flour, salt and soda, and cinnamon together. Put salad
oil in bowl. Add sugar and eggs one at a time. Beat well
after each egg. Blend vanilla and dry ingredients and beat.
Blend in carrots, coconut, dates and nuts. Bake in greased pan at 350 deg. for about 1 hour.
CARROT CAKE FROSTlliG
1 (3 oz.) pkg. cream cheese
2-1/2 c. powdered sugar

1/2 c. butter or oleo
1/2 tsp. vanilla

Debra Longo
Anna Hill

Mix together:
1 (8 oz.) pkg. Philadelphia
cream cheese
2/3 stick margerine
May use 1 c. walnuts.

1 tsp. vanilla
1 lb. powdered sugar

Janet Proffitt
CHEESECAKE
Crust:
1-3/4 c. graham crackers
crumbs
1/4 lb. melted butter or
oleo

1/2 c. walnuts, chopped
1/4 c. sugar

Mix together and press into a 9 inch spring form pan.
Filling:
3 eggs, well beaten
1/4 tsp. salt
1 lb. softened cream
cheese

1 c. sugar
1 tspc almond extract

2 tsp. vanilla

Combine ingredients and beat with electric mixer until
smooth. Blend in 3 c. sour cream and pour into crust.
Bake at 375 deg. for 1 hour. Cool and refrigerate overnight.
Helen Rusk

CHOCOLATE CARROT CAKE
2 c. sugar
2 c. flour

IClliG FOR CARROT CAKE

1 tsp. cinnamon
2 T. cocoa

2 tsp. B. soda
1-1/2 c. Wesson oil

4 eggs
Dash of salt
3 c. grated carrots

CHEESE CAKE

Sift all dry ingredients together. Add oil and well beaten
eggs. Add carrots. Bake in 2 9 inch layer cake pans or oblong pan at 350 deg. for 30 to 45 minutes.

Crust, do not bake~
30 graham crackers
1/4 lb. butter, melted

1 T. powdered sugar
(Cont.)

(Cont.)
46

47

1 pkg. lemon Jello (3 oz.)
1 c. hot water
1 c. sugar
1 pkg. cream cheese (8 oz.)

1 can evaporated milk,
chilled
2 tsp. vanilla
1 tsp. lemon juice

Mix crust mixture and put on bottom of large cake pan.
(Save a few crumbs for the top). Use a 13 x 9 inch pan.
Add hot water to Jello and set aside to cool until like
thick syrup.
Combine cream cheese and sugar until no lumps,
Beat evaporated milk until it holds a peak at high speed.
Add vanilla and lemon juice, beat until mixed in.
Add Jello to cream cheese mixture and stir until smooth.
Turn beater on slow or fold in Jello and cheese mixture
into whipped milk.
Put mixture on graham cracker crust and sprinkle remaining crumbs on top. Refrigerate until cold and set.
Susan Wilson
Joyce Windsor
INDIVIDUAL CHEESE CAKES
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar

2 eggs
1/2 tsp. vanilla

Combine and beat all ingredients well. Take 18-21 vanilla
wafers and place one each in bottom of cup cake liner.
Pour mix on top of cookie a~out 1/2 full. Bake for 20
minutes at 350 deg. Cool and frost with Cool Whip, or you
can put blueberry or cherry pie filling for variety.
Rose Barker
NEW YORK CHEESE CAKE
1 tsp. vanilla
3 T. cornstarch
3 T. flour
1/4 lb. butter or mar g.,
melted
1 pt. sour cream
(Cont.)

1 lb. Ricotta Cheese
1 lb. cream cheese
1-1/2 c. sugar
4 eggs, room temp.
Juice of 1/2 lemon

48

Cream together Rocotta, cream ""'"'"'"'c:
blend. Add eggs one at a time. Add lemon
illa, cornstarch, butter and flour.
m
until smooth
then blend in sour cream. Bake in 2 qt. glass dish for 1 hr.
at 325 deg. Turn off oven and"leave it in for 2 more hours.
Glaze:
1 pkg, strawberries
1 T, cornstarch
Mix and cook until mb.'ture comes to a rapid boil, Pour over cheese cake.
Dan Westlake

CHIFFON CAKE
Sift into bowl:
2-1/4 Co flour
1-1/2 c. sugar

3 tsp,
powder
1 tsp, salt

Spoon the flour lightly into cup, don't pack it. Make a well
and add in order:
1/2 c. salad oil
3/4 c. cold water
5 unbeaten egg yolks
2 tsp. vanilla
Beat with spoon until smooth. Measure in a large bowl:
1 c. egg whites (7 or 8)
1 tsp. cream of tartar
Whip until \Vh ites form very stiff peaks. Do not under
beat. Pour egg yolk mixture in gradually, in thin layers
over the entire surface of the whipped egg whites, gently
folding with rubber scraper just until blendedo Don't
stir! Pour into ungreased pan immediately, Bake in 10
inch tube pan at 325 deg. for 55 minutes then in 350 deg.
oven for 10 - 15 minutes or until top springs back lightly
when touched, Turn pan upside down. Put tube part over
neck of soda bottle. Let cool. Good with strawberries
and whipped cream.
Rosalie Laketa

49

-

CHOCOLATE CAKE

2 tsp. R soda

3 c. flour
2 c. sugar
1 tsp. salt

6 T. cocoa

Sift into 9 x 13 inch greased pan.
Make 3 wells in dry ingredients and pour in:
Mix together:
3/4 c. oil
2 T. vinegar
2 tsp. vanilla

Jane Lees
CHOCOLATE CREME CAKE

Pour over all, 2 c. water. Stir with fork until mixed.
Bake at 350 deg. for 30 minutes.
Mary Urban
CHOCOLATE BUD CAKE
1
2
2
2

pkg. dates
tsp. B. soda
c. boiling water
c. sugar

1 c. butter
A little salt

4 eggs, beaten

2 T. cocoa
3-1/2 c. flour
Mix and cool first three ingredients. Cream sugar and butter with salt. Add eggs, cocoa and flour. Add the date mixture. Pour in greased cookie sheet with high sides. Sprinkle one pkg. chocolate chips over it. Bake at 350 deg. for
40 to 50 minutes.
Joyce Windsor

FAST FIXIN' CHOCOLATE CHIP CAKE
1 pkg. Duncan Hines Deluxe
II Devds food cake mix
1 pkg. chocolate instant
pudding (4 serv. size)

1/4 c. oil
2 eggs
1-1/4 c. water
1 c. chocolate chips
(Cont.)

50

Preheat oven to 350 deg. Pour oil into a 13 x 9 x 2 inch pan.
Tilt pan until bottom is covered with oil. Put remaining ingredients into pan. Stir with a fork or spoon until blended
(2 min.). Scrape sides and spread evenly in pan. Bake at
350 deg. for 35 - 45 minutes. Cool cake and sprinkle powdered sugar on top. Store cake loosely covered.

2 c. sugar
1 c. salad oil
5 T. cocoa
2 tsp. B. soda
1/2 tsp. salt
2-1/2 c. flour
2 eggs
1 tsp. van ill a
1 c. buttermilk
1 c. hot water
Combine flour, sugar, cocoa and salt. Add eggs, vanilla,
butter, milk and oil. Dissolve soda in hot water and add
to batter. Bake in a 9 x 13 inch pan at 350 deg. for 30
minutes. Split cake. in half when cool and fill with creme
filling. Frost with chocolate fr.osting.
Creme Filling
1/2 c. sugar
1/4 tsp. salt
2/3 c. shortening (Crisco)
1-1/2 tsp. vanilla
1/3 c. milk
1/2 c. powdered sugar
Combine sugar, shortening, milk, salt and vanilla. Beat
for 5 minutes until smooth. Add powdered sugar, beat
until smooth.

Chocolate Frosting
1-1/3 c. sugar
4 lg. marshmallows
6 T. milk
1/2 c. chocolate chips
6 T. margarine
Combine sugar, milk and margarine in saucepan, bring
to a boil and boil for 1-1/2 minutes. Add marshmallows
and chocolate chips. Beat until smooth. Cool before
spreading.
Mrs. Bill Lyman

51

1/2 c. white sugar
1/2 c. brown sugar

CHOCOLATE SHEET CAKE
'Sift together in bowl:
2 c, sugar

2 c. flour

Put in sauce pan:
1 stick oleo
1/2 c. Crisco

1 c. water
1/4 c. cocoa

Bring to a rapid boil, pour over dry ingredients and mix well.
Add:
1 tsp. cinnamon
1/2 c. sour or buttermilk
1 tsp. vanilla
2 eggs,
1 tsp. B. soda
Mix well and pour in large cookie sheet. Batter is thin.
Bake at 375 deg. for 15- 20 minutes,
Icing:
Start icing 5 minutes before cake is done.
1 stick oleo, melted
6 T. milk
1/4 c. cocoa
Bring to a boil and add:
1 lb. powdered sugar
1/2 c. nuts
1 tsp. vanilla
Pour over cake as soon as it comes from oven.
Bernice Humphrey
Grandma Luedtke
Joyce Windsor

1/4 c. cocoa

Mix with fingers. Sprinkle over batter. Take 1 c. boiling
water and pour over top, Bake for 45 minutes at 350 deg.
Serve with whipped cream: Use a 9 x 9 inch pan.
Helen Kapellusch
TRIPLE CHOCOLATE,- MARSHMALLOW CAKE
"Mississippi Mud"
1 pkg. (2 layer) chocolate
1 pkg, (12 oz.) chocQlaJ~
chips
cake mix
1 pkg. (4 - serving) choco1 c. chocolate syrup
late instant pudding
3 c. miniature marsh1-3/4 c. milk
mallows
2 eggs
Combine cake mix, pudding mix, milk, eggs and chips in
a large bowl. Mix by hand until blended, about 2 minutes.
Pour into greased and floured 13 x 9 inch pan, Bake at
350 deg. for 50 - 55 minutes, or until cake springs back
when lightly touched. Drizzle 1/2 cup of the syrup over
warm cake.
Sprinkle marshmallows evenly over syrup and bake 5
minutes longer or until marshmallows are softened and
lightly browned. Drizzle remaining syrup over marshmallows. Cool cake in pan and cut into squares, using
knife dipped in warm water.
Deb Barry

CHOCOLATE UPSIDE DOWN CAKE
WOWIE OR POOR M.b;N'S CHOCOLATE CAKE
1 c. flour
1/2 c. milk
3/4 c. sugar
2 T. butter
2 tsp. B. powder
1 tsp. vanilla
1/4 tsp. salt
1 c" nuts
Combine first 4 ingredients. Add milk. Melt butter and
add vanilla and nuts. Put mixture in greased pan,
(Cont.)

52

1 c. sugar
1-1/2 c. flour
1/2 tsp. salt
1/4 c, cocoa
1 tsp. soda

1 T. vinegar
1/3 c. oil or melted short.
1 tsp, vanilla
1 c, cold water
(Cont.)

53

Sift the first 5 ingredients into an ungrease~ pan. Add the
rest of the ingredients and stir until smooth. Bake for 30
- 35 minutes at 350 deg. Makes 25 - 30 cupcakes.
R, Trobaugh

WHITE CHOCOLATE CAKE
2- 1/2 c. cake flour
1 tsp. soda
1 c, buttermilk
1 c, pecans
1 c, flaked coconut

4 oz. white choc.
1/2 c. boiling water
1 tsp. van ill a
1 c. butter
2 c. sugar
4 eggs, separated

Melt choc. in boiling water, add vanilla and cooL Cream
butter and sugar. Add egg yolks, one at a time, Beat after each addition. Add melted chocolate mixture. Alternately add flour mixture with buttermilk. Fold in beaten
egg whites, Add pecans and coconut. Stir gently. Pour
into 2 greased and floured 9 inch layer pans. Bake at 350
deg. for 25 to 30 minutes.

-

COCONUT CREAM CAKE

1/2 c, shortening
1/2 c. margarine
2 c. sugar
5 eggs, separated

2 c. sl ifted flour
1/2 tsp. B. soda
3/4 c. sour milk
7 oz. coconut

Blend shortening and margarine. Add sugar and beat until fluffy. Add egg yolks, one at a time. Sift flour and
soda together. Add sour milk and flour to sugar mixture, alternately, about 1/3 of each at a time. (To sour
the milk, put 1 tsp. vinegar in 3/4 co room temperature
milk and stir.) Add coconut. Beat egg whites until sfiff
and fold into first mixture. Put in well-greased and
floured 9 x 13 inch pan, Bake at 350 deg, for 35 minutes. Test for doneness,
When cool, frost with icing:
Beat together:
1/2 c, margarine
8 oz. Philadelphia cream
cheese
Add:
1 lb, powdered sugar
1/8 tsp, salt
1 tsp, vanilla
1 c, coconut
Beat until creamy.

Frosting:
4 T, butter
1 c. sugar
1 sm. can evaporated milk
3 egg yolks

1 tsp, vanilla
1 c. coconut

1-1/2 c. pecans

Mix first 4 ingredients. Bring to a boil, stirring constantly. Cool 12 to 15 minutes or until thickened. Remove
from heat, add pecans and coconut.

Marcia Carver
COWBOY CAKE
Put in large bowl;
2 c, sugar

2 c, flour

Put in pan and bring to a boil· Pour over sugar flour mix:

1/4 c. cocoa
Donna Hegeman
Bernice Humphrey

54

1 c, water

1 c. margarine

(Cont.)

55

Add:
2 eggs
1/2 c. sour milk

VELVET ALMOND FUDGE CAKE
1 tsp. B, soda
1 tsp. vanilla

Mix welL Bake in jelly roll pan. Bake for 20 minutes at
400 deg.
FROSTING
Before cake is done. make frosting.
Bring to a boil:
1/4 c. cocoa

1/2 c. margarine

Mix cocoa, margarine, 6 T. milk, and 1 lb. powdered sugar,
beat well. Add 1 c. nuts and 1 tsp. vanilla, Put on cake
immediately.
Therese Hoffman

DUMP CAKE

1-1/2 blanched, slivered

4 eggs
1 c. (1/2 pt.) sour cream
1/2 c. water

almonds
1 pkg. ( 12 oz. ( chocolate
chips
1 pkg. (2 layer size) choc
fudge or choc. cake mix
1 pkg, (4 serving size)
choco. fudge or choc.
flavor instant pudding &
pie filling

.1

C. OlL

1/2 tsp, vanilla
1/2 tsp. almond extract

Chop almonds and toast at 350 deg. for 3 - 5 minutes.
Then sprinkle 1/2 c, on bottom of well greased 10 inch
tube pan. Set aside remaining almonds and chocolate
chips, Measure remaining ingredtents into mixer bowL
Blend, Then beat at medium speed for 4 minutes, Stir
in chips and almonds. Pour into pan. Bake at 350 deg"
for 70 minutes or until cake begins to pull away from
sides of pan. Do not over bake~ Cool in pan for 15
minutes. Remove and finish cooling on rack" Garnish
with whipped topping.
Donna Hegemann

1 (21 oz.) can cherry pie
filling, undrained
1 (20 oz.) can crushed pineapple, undrained
1 yellow cake mix (dry)
(not with pudding)

2 sticks melted butter
1-1/2 c. coconut
1 c. finely chopped nuts

CHERRY FUDGE CAKE

2 eggs, beaten

20 oz. can cherry pie filling
1 tsp. almond flavoring

1 box chocolate fudge cake
mix

Preheat oven to 350 deg. Layer ingredients in order in a
9 x 13 inch pan, Bake for 1 hour at 350 deg. Cut and top
whih whipped topping or ice cream.
Tami Weis
Rita Christman

56

Mix together" Put in a 9 x 13 inch greased pan. Bake at
350 deg. for at least 35 minutes. 5 minutes before cake
is done, make the frosting:

1 c, sugar
1/3 c. milk

5 T. butter
(Cont.)

57

Boil 1 minute, Remove from stove and add 6 oz. chocolate
chips. Beat until thick. Put on hot cake in spoonsful and
spread carefully<
Helen Geschke

Pour into well greased floured pan. Sprinkle 1 c. brown
sugar and 1/2 c. chopped nuts on top of batter. Bake for
1 hour at 325 deg. in a 9 x 13 inch pan.

CHOCOLATE FUDGE UPSIDE DOWN CAKE
Cream together:
3/4 c. sugar
Add 1/2 c. milk
Sift together:
1 c. flour
2 tsp. B. powder

Mix first four ingredients together then add:
2 eggs, well beaten
1 can (no. 2-1/2) fruit
cocktail

Helen Kapellusch

2 T, butter

1/4 tsp. salt
2 T. cocoa

JELLO FRUIT FILLED CAKE

Add sifted mixture to creamed mixture and mix until smooth.
Stir in 1/2 c. chopped walnuts. Spread into a 9 inch square
pan. In small bowl mix well:
1/2 c. granulated sugar
1/3 c. cocoa
1/2 c. brown sugar

3/4 c. sugar
1 tsp. vanilla
3/4 c. coconut

3/4 c. flour
3/4 tsp. B. powder
1/4 tsp. salt
4 eggs, room temp.

CREAM FUDGE CAKE

Sift dry ingredients together. Beat eggs. Gradually add
sugar, beating until thick and light colored. Gradually
fold in flour mixture then add vanilla. Bake in 15-1/2 x
10-1/2 x 1 inch pan that is greased, lined with waxed
paper, and greased again. Sprinkle coconut over batter.
Bake at 400 deg. for about 13 minutes. Take out of pan
and remove wax paper.
*2 pkgs. Jello (sm.) (or 1 lge.) banana - strawberry
2 c. boiling water
2 pkgs. (32 oz.) frozen strawberries

In small saucepan:
1-3/4 oz. semi-sweet chocolate bar or 3/4 c. chocolate bits.
In med. bowl combine:
1/3 c. sugar
1 (8 oz.) pkg. cream cheese,
1
T. cream or milk
softened
Melted chocolate

Let berries stand at room temperature about an hour.
Then add the partially frozen berries to the Jello. Stir
occasionally. When thick enough to spread and stay in
place, spoon it on the cake. Top with whipped topping or
cream.
*Raspberries and raspberry Jello can be used.

Sprinkle over batter, add 1-1/2 c. boiling water over top.
Bake at 350 deg. for 35 to 40 minutes. The cake part rises
to the top. The water, sugar and cocoa make chocolate
pudding
underneath.
.,
Bernice Humphrey

: Beat these until smooth.

Pennybacker

(Cont.)

58

59

1'5

HARVEY WALLBANGER CAKE

Stir in:
2/3 c. chopped nuts (set aside)
In large bowl combine:
1 (18-1/2 oz.) pkg. Fudge cake mix
3/4 c. water
1/4 c. softened shortening' or cooking oil
3 eggs
Blend until moistened well. Pour batter into bundt pan,
greased and floured. Mound chocolate mixture around
center tube so it doesn't touch the outer sides of pan.
Bake at 325 deg. colored bundt pan for 60 - 70 minutes.
Donna Hegemann
FRUIT CAKE
2 lbs. dates
1 lb. walnuts
1 lb. Brazil nuts

1 lb, candied cherries

4 slices candied pineapple

(All fruits and nuts are left whole. They slice easily.)
Pour 1 c. boiling water over dates to separate.
Sift together:
1-1/2 c. flour
1 tsp, B. powder

1-1/2 c. sugar
salt

1/2 tsp.

Put all over the fruit and nuts and mix. Beat 4 eggs and
mix with above. Grease pans. Press mixture into pans.
Bake at 350 deg. for 1 hour 10 minutes. (2 loaves).
Rita Christman
FRUIT COCKTAIL CAKE
2 c. flour
1-3/4 c. sugar

1/2 tsp. salt
1-3/4 tsp. B. soda

(Cont.)

1 pkg. {about 18-1/2 ozs.)
2 tsp. grated orange rind
orange cake mix
5 T. Galliano liqueur
1 pkg. ( 3- 3/4 ozs.) instant
2 T. vodka
vanilla pudding mix
5 T. orange juice
4 eggs
1 tsp. grated orange rind
1/2 c. vegetable oil
1 c. confectioners' sugar
In a large bowl, combine cake mix artd pudding mix. Add
eggs, oil, orange rind, 4 T. Galliano, 1 T. vodka and 4 T.
orange juice.
With electric mixer at medium speed, beat batter for·3-minutes until smooth and thick.
Pour batter into greased and floured 10 inch tube pan or
Bundt pan. Bake in preheated 350 deg. oven for 45 minutes,
then remove and place on rack over aluminum foil.
While cake bakes, prepare glaze. Blend remaining 1 T.
Galliano, 1 T. vodka, 1 T. orange juice, orange rind and confectioners' sugar.
Spoon glaze slowly over hot cake, allowing it to sink in slowly. Spoon any excess glaze on aluminum foil back into cake.
Makes one 10 inch cake.
Virginia Burchyett
HEATH BAR CAKE
2 c. light brown sugar
1/2 c. butter
2 c. flour
Mix all of the above together - saving 2/3 cup for topping.
Mix together:
1 egg
1 tsp. vanilla
1 c. buttermilk
1/2 tsp. salt
1 tsp. soda
Pour above into a 9 x 13 inch pan. The 2/3 cup you saved should be mixed with 6 crushed Heath bars, 1/2 cup
chocolate chips and 1/2 cup chopped nuts. This mixture should be sprinkled over top of cakeQ Bake at 350
deg, for 35 minutes.
Sue Dosedla

-

LIME JELLO CAKE
1 (3 oz.) pkg. lime Jello
1 c. boiling water
1 box Lemon Supreme
Cake mix

4 eggs
3/4 c. cooking oil
1 T, lemon extract

Dissolve gelatin in water and cool slightly. Add this to
cake mix then eggs, cooking oil, and lemon extract.
After this mixture has cooled, pour in a 13 x 9 x 2
inch loaf cake pan. Bake at 350 de g. for 1 hour, Remove cake from oven. Poke holes in it with a fork
'while hot. Pour glaze mixture over it cool and ser-·
ve.
Lemon Glaze:
Juice of 2 lemons
1-1/2 c, confectioners
sugar
Mix lemon juice with sugar until smooth.
Betty Eisenhart

PISTACHIO CAKE
1 yellow cake mix
2 boxes instant pudding
pistachio
1/2 c, milk

· 1/2 c. water
1/2 c. oil
5 eggs

Add pudding to cake mix. Blend in water, milk and oil. Mix
welL Add eggs, 1 at a time until ble'nded welL Pour into
a greased and floured tube pan. Bake at 350 deg. for 50 60 minutes,
Frosting:
1 box instant pistachio
pudding
1/2 pt. whipping cream
(not whipped)

1-9 oz. carton Cool Whip

With a spoon, mix pudding with whipping cream. Do not
overheat. Add Cool Whip. When. cake is cool, cut into
layers. Frost. Must be refrigerated.

PINEAPPLE CAKE
Jean Ignasiak
2 c. flour
2 c. crushed pineapple
with juice (20 oz. can)
2 c. sugar

2 tsp. B. soda
2 eggs
1 c. walnuts

POPPY SEED CAKE

Stir all ingredients together welL Pour into greased 9 x
12 inch cake pan and bake at 350 deg. until well done, about 40 minutes. Cool.

1 box white cake mix
1 pkg. Dream Whip
4 eggs

Frosting:
8 oz. cream cheese
1-1/2 - 2 c. powdered
1/2 c. butter
sugar
Whip cream cheese and butter together. Add sugar and
vanilla if desired.
Dorothy Jutzronka

Mix together first 4 ingredients for 2 minutes. Then add
salad oil and poppy seeds. Bake at 350 deg. in a 9 inch
round greased and floured pan. Use custard filling and
chocolate frosting.

1 Co cold water
1/2 Co salad oil
1/2 Co poppy seed

J" Luedtke

62

63

I

MILLION DOLLAR POUND CAKE
POPPY SEED CAKE

before making cake.
1 pkg. yellow cake mix
1 pkg. instant coconut pudding

6eus

1 lb. butter
3 c, sugar
2 tsp. vanilla flavor
1 tsp. lemon flavor

Combine 1 c. of hot water and 1/4 c. of poppy seeds 1 hour

4 eggs

4c.floor
~4c,milk

Cream butter and sugar, Add flavorings , Add eggs one
at a time. Add flour atlernating wit~ milk. Grease and
flour pan. Bake at 325 deg, for 1 hour and 45 minutes or
until done.
Judy Schipper

Combine all above ingredients. Beat for 4 minutes. Pour
into greased angel food cake pan. Bake at 350 deg. for
50 minutes.
FROSTING FOR POPPY SEED CAKE

Anna Hill

Cook 5 T. flour and 1 c. of milk until it forms a thick paste.
7UP POUND CAKE

Cool in refrigerator over night.
1 tsp. vanilla
1 c. butter
1/2 tsp. almond
1 c, powdered sugar

3 sticks marg.
1/2, tsp, almond flavoring
3 c. sugar
3 c. sifted flour
5 eggs
1/2 tsp. B. powder
2 tsp. vanilla
3/4 c. 7Up
Cream marg. and sugar. Add eggs one at a time and beat
after each one. Add almond flavoring. Beat in flour, B.
powder. Fold in 7Up. Pour into well greased and floured
bundt or tube pan. Bake at 350 deg. for 1 hour 20 minutes.
Cool 10 minutes before removing from pan. May sprinkle
with powdered sugar.
Peggy Lena

Whip butter and sugar, Add vanilla and almond. Then add
flour and milk paste. Beat until fluffy.
Karen Harris

POUND CAKE

3 c. flour
1 tsp. vanilla

1 lb. butter
1 lb. confectioner sugar
6 eggs

PUMPKIN CAKE

Beat butter and sugar together until fluffy. Add eggs one
at a time. Add flour 1/4 c. at a time, beating after each
addition. After all ingredients are mixed, beat at high
speed for about 15 minutes. It will be very stiff in the
beginning. Bake at 350 deg. for 1 hour. Bake in bundt or
tube cake pan.

Betty Doperalski
Al, Dusty, Fergie

64

•
-

.

1 spice cake mix
2 eggs
2 tsp. B. soda
1 lge. can Libby's pumpkin
mix
Mix all ingredients welL Put in floured and greased tube
pan. Bake at 350 deg. in a 9 x 13 inch pan until done.
Helen Kapellusch

65

Cj(?

/6

AMAZIN' RAISIN CAKE
Grease and flour 2 9 inch round or a 10 x 12 inch pan. In
a large bowl with mixer at low speed, beat the following
ingredients for 2 minutes.
3 c. unsifted flour
2 c. sugar
1 c. salad dressing
1/3 c. milk
2 eggs

2 tsp. B. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1-1/2 tsp. cinnamon
1/4 tsp. cloves

Scrape bowl often while beating. Add 3 c. chopped, peeled
apples, 1 c. seedless raisins and 1 c. coarsely chopped walnuts. Pour into pans and bake at 350 deg. for 45 minutes or
until done. Cool in pan if round layers are used for 10
minutes, then remove from pans to complete cooling. Whipped cream or topping is good for icing cake.

-

REFRIGERATOR CAKE
Bake 1 white cake mix.
While baking prepare:
2 sm boxes cherry Jello
1-1/2 c. hot water

1 c. cold water

Set aside until room temperature. When cake is cool.
poke holes all over with a fork. Pom• Jello over cake and
refrigerate.
Topping:
1 pkg. instant vanilla
1 pkg. Dream Whippudding
1-1/2 c. cold milk
Whip until thick. Spread on top of cake.
Carolyn Huck
Joyce Windsor

Mrs. William Weiler
RHUBARB CAKE

1/4 tsp. B. powder

3/4 c. Crisco·
1-1/2 c. flour
1/4 tsp. salt

BOILED RAISIN CAKE
Cover 1-1/2 c. raisins with boiling water. Simmer 20 minutes.
Cream 3/4 c. sugar and 1/4 c. butter until fluffy. Add 1
beaten egg, 1/2 c. raisin water with 1 tsp. B. soda.
Add:
1 tsp. cinnamon
1-1/2 c. flour
(May take a little more)
1 tsp. nutmeg
Add drained raisins. Bake in moderate oven.

1 egg, beaten

1 T. milk

Mix and pat in a 10 x 13 inch pan that has been floured and
greased. Put rhubarb on top, cut in small pieces, as much
as you want. . Then mix:
3 eggs, beaten
3 T. flour
1-1/2 c. sugar
Mix well. Put on top of rhubarb. Sprinkle 1/2 c. brown
sugar and mix. Put 1 tsp. cinnamon on top.
Bake at 425 deg. for 15 minutes, then 325 deg. for 45 min.

Jessie L. Sheen

66

Helen Kapellusch

67

11

RHUBARB UPSIDE DOWN CAKE

RHUBARB CAKE
1 c. sour milk
(1 T. vinegar to milk)
1 tsp. vanilla
2 c. rhubarb
1/4 lb. butter or oleo

Prepare one Duncan Hines Butter Cake Mix as directed,
place in greased and floured 9 x 13 inch pan. Sprinkle three
cups of diced rhubarb over the cake mix, then add one heaping cup of sugar and pour over this 1/2 pint of whipping
cream, unwhipped. Bake at 350 deg. for 45 minutes. While
cake is still warm, you can invert onto a serving platter
or if you prefer, you leave the cake in the pan and invert
the pieces as you serve them. Good either warm or cold.

1-1/2 c. sugar
2 eggs
2 c. flour
1 tsp. B. soda
1/2 tsp. salt

Combine first three ingredients and set aside. Cream butter or oleo, sugar, eggs and set aside. Then sift flour, B"
soda and salt. To creamed mixture add alternately, rhubarb mixture and flour. Put in oblong pan and sprinkle
with topping.
Topping:
1/2 c. brown sugar
nuts

Mary Butler
SALAD DRESSING CAKE

1/2 tsp. cinnamon

1 c. salad dressing
1 c. water
2 tsp. B. soda

Bake in 350 deg. oven for 35 - 45 minutes. Serve with
whipped cream.
Carolyn Huck

1 c. sugar
Mix water and soda together and add salad dressing and
mix. Mix sugar and cocoa together and add to top mixture. Then add flour and vanilla, beaten smooth. Bake at
350 deg. for 35 minutes.

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

RHUBARB DESSERT
1 pkg. yellow cake mix

4 c. rhubarb, cut up in

2 c. flour
4 T; cocoa
1 tsp. vanilla

1/2 c. nuts

1 c. water
1/2 c. margarine or butter

small pieces
1 c. sugar
1 (3 oz.) pkg. strawberry
Jello

Put rhubarb in bottom of a 9 x 13 inch pan. Pour over
dry the sugar, Jello and cake mix. Then over this pour
the 1 cup water, then the margarine or butter cut in small
pieces over water right in pan. Bake for 1 hour at 350
deg.
!Uta Bork

68

Elma Blunt
Jo Juranek

7 UP CAKE

..
..
•

3 eggs
1 c. 7 Up
1 c. Crisco oil

1 pkg. white cake mix
1 pkg. sm. Jello pistachio
pudding mix

)

(Cont.)

69

to

Mix all ingredients together at medium speed for 2 minutes. Add 1/2 c. chopped nuts. Bake at 350 deg. for 50
minutes in bundt or 9 x 13 inch pan. Cool completely.
Topping:
1 env. Dream Whip
1 pkg. pistachio pudding
mix

1-1/2 c. cold milk

Beat all together for 5 minutes and spread over cake.
Ruby Alswager

SOUR CREAM CAKE

1/2 tsp. salt
1/4 tsp. B. soda
1 tsp. vanilla flavoring
1/2 tsp. lemon flavoring
1/4 tsp. orange flavoring

2 sticks butter or marg.
6 eggs, beaten

3 c. sugar
3 c. flour
1 c. sour cream

Cream butter, add sugar and cream well. Add eggs. Mix
salt and soda in flour. A 1d alternately with sour cream.
Beat. Add flavorings. Bake until done at 350 deg. in a
pan of your choice.
Clara L. Diggins

-

Mix cake according to directions. Pour into 11oured and
greased jelly roll pan. Mix pudding with 1 cup milk. Cook
until very thick. Cool. Mix cream cheese with Cool Whip.
Add pudding, beat at medium speed.
Spread over cooled cake. T.op with drained pineapple, then
coconut. Decorate with cherry halves. Must be refrigerated.
Jean Ignasiak
CHOCOLATE ZUCCHINI CAKE

1/2

1 tsp. B. soda

c. soft butter
1/2 c. cooking oil
1-3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk
2-1/2 c. flour
4 T. cocoa

1/2 tsp.
1/2 tsp.

cinnamon
salt
2 c. grated zucchini
(take off excess liquid)
1/2 c. chocolate chips
1/4 c. nuts

In mixing bowl, cream butter, oil and sugar. Add eggs,
vanilla, and sour milk, blend. Add flour, cocoa, baking
soda, cinnamon and salt. Stir together. Add zucchini
mix well. Spoon into greased and floured 9 x 13 inch
baking pan. Sprinkle with chips and nuts. Bake at 350
deg. for about 40 minutes.
Doreen Durkee

ZUCCHINI CAKE

YUM YUM CAKE
1 lg. can crushed pineapple
2 c. coconut

1 yellow pudding cake mix
1 (8 oz.) pkg. cream cheese
1 (9 oz.) carton Cool Whip
1 box vanilla pudding
1 c. milk

1/2 c. nuts
12 maraschino cherries

1 tsp. salt
2 tsp. B. soda
2 tsp. cinnamon
3 c. finely grated zucchini
1/4 c. choppe? walnuts

1-3/4 c. sugar
1 c. oil
3 eggs
2 c. cake flour
2 tsp. B. powder

(Cont.)

(Cont.)

70

71

/01

Cream sugar and oil. Add eggs, one at a time, Add flour,
baking powder, salt, B. soda, and cinnamon together and
add to first mixture. Fold in zucchini and nuts. Bake in
9 x 13 inch greased and floured pan at 350 deg, for 40
minutes, or until toothpick comes out clean,

BLUEBERRY TORTE
2 pkg. Dream Whip
1 c. milk
1 lg. Philidalphia cream
cheese

Kris Winter
FAVORITE WHITE FROSTING

Donna Hegemann
CHERRY-BERRIES ON A CLOUD
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1-3/4 c. sugar
2 pkg. (3 oz.) cream cheese,
softened

BANANA SPLIT DESSERT
Press the following into a 13 x 9 inch pan:
2 c. crushed graham crackers 1 stick melted butter
Combine:
2 sticks butter
2 c, powdered sugar
2 eggs
1 tsp. vanilla
Beat 4 minutes and spread over crumbs and refrigerate.
Place the following in layers over butter mixture:

Cover with large container of Cool Whip, chipped nuts and
chopped maraschino cherries. Chill before serving.
Helen Geschke

72

. whatever topping you
want

Mix milk, Dream Whip and beat until real fluffy. Mix in
cheese, beat until creamy. Pour into graham cracker crust.
Pour filling over the mixture. Refrigerate.

Cook 2-1/2 T. flour and 1/2 cup of milk until thick, stirring constantly. Cool.
In another bowl put 1/4 c. crisco, 1/4 c. butter and 1/2 c,
granulated sugar. Beat until creamy, Add 1 tsp. vanilla.
Add cooked mixture and beat 5 minutes. Double for layer
cake.
Arlene Fritchen

1 large can well drained crushed pineapple
2 pkg. (16 oz. each) well drained strawberries
4 bananas sliced lengthwise

1 lg. can of blueberries or

..
•
t

1 c, sugar
1 tsp. vanilla
2 c. whipping cream,
whipped
. 2 c. miniature marshmallows
Cherry-berry topping

Heat oven to 275 deg. Grease an oblong pan, 9 x 13 inches.
Beat egg whites, cream of tartar and salt until frothy,
Gradually beat in - 1-3/4 cup sugar. Beat until very stiff
and glossy, about 15 minutes. Spread in prepared pan.
Bake for 60 minutes. Turn off oven and leave meringue
in until cool, about 12 hours or overnight. Mix cream
cheese with 1 cup sugar and vanilla. Gently fold in whipping cream and marshmallows. Spread on meringue. Refrigerate g ~ or overnight. Cut in serving pieces and
top with topping. Serves 10-12.
Topping:
Stir 1 can (1 # 5 oz.) cherry pie filling and 1 tsp. lemon
. juice into 2 cups sliced strawberries.
Helen Geschke
73

I

-

CHOCOLATE CHIP TORTE
1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 T. vanilla
1 c. chopped nuts
6 oz. chocolate chips

1-3/4 c. flour
2 T. cocoa
1/2 tsp. salt
1 c. chopped dates
1 c. boiling water
1 tsp. B. soda
1/2 c< butter

Mix flour, cocoa and salt. Mix dates, soda and water.
Cream butter and sugar. Add eggs. Alternately beat in
date mixture and flour mixture until creamed. Add
vanilla. Grease a 9 x 13 inch pan. Put mixture in pan
and sprinkle 1 T. sugar, nuts and chips over the top.
Bake at 350 deg. for 45 minutes.
Karen Rieckhoff

CHOCOLATE DATE TORTE
1 c. boiling water

2 c. dates, cut fine

Pour water over dates and cool.
Sift together:
1 tsp. salt
1- 3/4 c. flour
2
T. cocoa
1 tsp. soda
Cream together:
1 c. sugar
1/2 c. butter

FROZEN CHEESE TORTE
2 envelopes gelatin
1/2 c. cold water
4 egg yolks, slightly beaten·
1/2 tsp. salt
1/2 c. milk

1 c. sugar
1 lb. small curd cottage
cheese
1/2 tsp. vanilla
4 egg whites
1 qt. whipping cream,
whipped

Soften gelatin in cold water. Combine egg yolks, sugar,
salt and milk and cook over boiling water until like custard. Add softened gelatin. Stir until dissolved. Add
cottage cheese and vanilla. Blend well. Cool until slightly
thickened. Beat egg whites until stiff but not dry. Fold
v.h ipped cream into egg whites. Gently fold slightly thickened gelatin mixture into egg whit~s and cream. Add
drained pineapple and cherries. Pour into crumb lined
pan.
Crust:
26 Graham crackers,
rolled fine
1/3 c. su'gar

1/2 c. melted butter
1 tsp. cinnamon

Combine all ingredients. Blend welL Line buttered
spring form with crumbs. Reserve 1/2 cup of crumbs
for topping. Refrigerate 4 or 5 hours before serving.
Henrietta Miller
Florence Reesman

1/2 c. shortening
2 eggs

Add flour and date mixture alternately to creamed mixture. Pour into greased 13 x 9 inch pan. Sprinkle with
granulated sugar, 1 pkg. chocolate chips and 1/2 cup
nuts. Bake at 350 deg. for 45 minutes.
Ethel Malvasio

74

M.A..RSHMALLOW ICE BOX TORTE
Melt 1 lb. marshmallows with 1 c. milk. Put on low flame
and stir until all is melted. Set aside and cool completely.
(Cont.)

75

/(}3

Drain 1 large or 2 small cans fruit cocktaiL Add the fruit
to 1 pt. heavy cream, whipped. To this add the cold marshmallow mixture. Pour the filling into crust sprinkling 1/2
c. crumbs on the top. Chill 4 to 8 hours.
Crust

3 c. graham crackers, crushed fine
Mix 1/3 c. sugar with crumbs. Add 1/2 c. melted butter,
mix all together. Pat to sides and bottom of buttered pan.
Save 1/2 c. for topping. Chill and add above mixture. Use
a 9 x 13 inch pan.
Florence Reesman

Melt this together in a pan, adding the crushed pretzels to
the melted ootter and sugar. Line a 9 x 13 inch pan with
most of the mix, saving out enough for topping.
Whip one box (2 pkgs.) Dream Whip. Add 1 c. powdered
sugar and 1 (8 oz.) cream cneese, which is very soft.
Whip together very well.
Pour half of this mixture over the crumbs, then pour over
this one can of cherry pie filling. Top with the remainder
of the whipped mixture. Sprinkle tht; rest of the crumbs
over the top and refrigerate overnight.
Helen Geschke

PISTACHIO PUDDING DESSERT
2 pkgs. Pistachio Pudding

3 pkgs. Lady Fingers
3 Heath bars
4 c. milk

mix
2 pkgs. Dream Whip

Prepare Pistachio pudding, using 3 c. milk.
Prepare Dream Whip, using 1 c. milk and 1 tsp, vanilla,
Fold together pudding and Dream Whip. Butter a 9 x 13
inch cake pan. Place layer of lady fingers on bottom.
Layer of pistachio mixture; another layer of lady fingers, and another layer of pistachio mixture. Crush Heath
bars and sprinkle on top. Chill well before serving.
Joyce Rhody

PRETZEL TORTE
2 c. crushed pretzels
2 sticks margarine

3/4 c. white sugar

PUDDIN' TORTE
Crust:
1 c. flour
1/4 lb. margarine

"1/2 c. ground walnuts

Blend and press into a 9 x 13 inch pan. Bake at 350 deg.
for 15 minutes. Cool.
First layer:
8 oz. cream cheese
1 reg. size Cool Whip
1 c. powdered sugar
Cream cheese, add sugar and beat. Add Cool Whip and
beat. Spread on crust.
Second layer:
2 sm pkg. instant lemon pudding
3 c. milk
Mix and pour over cheese. Let set and refrigerate.
Marie Metzyer

76

77

/fJV
I

PUMPKIN PIE DESSERT SQUARES
1 egg, beaten

1 pkg. yellow cake mix
1/2 c. butter

Reserve 1 cup cake mix for top. Combine rest of cake mix
with butter until mixture resembles fine meal. Add egg
and mix well. Press lightly into greased 13 x 9 x 2 inch
pan.
Filling:
1 can (13 oz.) pumpkin
2 eggs, beaten
2/3 c. milk
1 c. brown sugar, packed
1 tsp. cinnamon

1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Combine all ingredients and pour over crust. ·

Mix and press into a 9 x 13 inch pan.
Mix together:
2 eggs
" 8 oz. cream cheese
3/4 c. sugar
Pour over crust and bake for 20 minutes at 350 deg.
Pumpkin layer1/'2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger

2 c. pumpkin (1 can)
1/2 c. milk
3 egg yolks
1/2 c. sugar

Bring this to a slow boil and stir. Dissolve l envelope of
Knox gelatin into 1/4 cup cold water. Mix into pumpkin mixture. Beat the 3 egg whites, adding 1/4 cup sugar as beating. Fold into pumpkin mixture. Pour over cheese crust.
Let set in refrigerator. Top with Cool Whip.
Cathy Mal vas io

Topping:
1 c. reserved cake mix
1/4 c. sugar

1 tsp. cinnamon
1/2 c. butter

Combine all ingredients until mixture resembles coarse
meaL Sprinkle over filling. Bake at 350 deg. for 45 - 50
minutes or until knife inserted in center comes out clean.
Serve with whipped cream.
Ben Green
Bette Doperalski

SCHAUM TORTE
Beat 6 egg whites until foamy and add:
1/4 tsp. salt
1/2 tsp. cream of tartar
Beat until very stiff.
Gradually add 1-1/2 c. sugar
Preheat oven to 450 deg. Put torte into oven and turn off,
Don't open oven. Leave in overnight. Top with strawberries and whipped cream when ready to serve.
Arlene Fritchen
APPLE CAKE

PUMPKIN TORTE
24 graham crackers,
crushed, about 2 c.

1/3 c. sugar
1/2 c. butter, melted
(Cont.)

78

2c.floor
3tsp. B. powder

Pinch of salt
1/2 c. shortening
(Cont.)

79

s

Mix as a pie crust. Place 1 egg in a cup and fill with milk.
Add to dry mix. Spread in square 9 inch cake pan. Place
apple slices on top of batter and sprinkle with:
1 c. butter or oleo
1 c. sugar
Sprinkle with cinnamon
Bake in 350 deg. oven for 25 minutes.
Mrs. Anna E. Bredemann
DUTCH APPLE CAKE

Mix ingredients together. Put half on bottom of pan and
save other half for top.
1-1/2 c. sugar
1-1/2 c. water

3 T. cornstarch
6 c. apples

Cook until clear and thick then pour in apples.
Pour mixture over crumbs and sprin~le with remaining
crumbs. Bake for 1 hour at 350 deg. ·
Mary Hapner

1- 3/4 c. plus 3 T. flour
(divided)
3/4 tsp. salt
3/4 c. plus 3 T. sugar
(divided)
1-1/2 tsp. B. powder

1/2 c. butter or marg.
2 egg yolks or 1 egg
3T.milk
10-15 apples
1/2 tsp. cinnamon
1/4 tsp. nutmeg (opt.)

Sift together 1-3/4 cups of the flour, salt, 3 T. of the sugar
and baking powder into mixing bowl. Cut in butter as for
pie crust. Mix egg yolks/ eggs with milk. Stir to moisten
and press into bottom and sides of ungreased 13 x 9 x 2
inch baking pan.
Pare apples and slice into bowl. Add remaining 3 T. flour,
remaining 3/4 c. sugar and cinnamon and nutmeg. Pour
over apples and mix to coat. Pour evenly into crust.
Bake at 375 deg. for 45 minutes, until apples are tender and
crust is browned. Makes about 15 servings.
Arvilla Blunck
Sue Dosedla

7 or 8 lg. cooking apples
butter (opt.)
lemon juice (opL)
1 c. bread flour

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

Peel, core and slice the apples. If apples are dry and
sweet, dot with butter and sprinkle with lemon juice.
Work lightly with blender, knives or fingers: flour,
brown sugar, butter, salt and cinnamon. Spread over
top of apples and bake about 30 minutes or until apples
are done at 350 deg. Serve hot or cold. May be topped
with ice cream or whipped cream.
Bette Doperalski

APPLE DESSERT
3/4 c. sugar
1 c. water
1-1/2 c. diced apples

APPLE CRISP
1/2 c. melted butter
1-1/2 c. oatmeal

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

GERMAN APPLE CRISP

1 c. biscuit mix
2 T. sugar
1/2 c. cream or evaporated
milk
(Cont.)

(Cont.)

80

81

-

TOPPING:
Cinnamon, sugar and 1 T. butter
Combine 3/4 c. sugar and water. Cook 5 minutes" Add
apples and cook until tender" Mix biscuit mix with 2 T.
sugar and cream. Drop batter by spoonsful into baking
dish. Pour hot apples, syrup over dough, sprinkle with
cinnamon and sugar and dot with butter. Bake at 450 deg.
for about 20 minutes. Serve warm or cold.
Mary Butler
Georgia Tepper

APPLE SLICES
2 egg yolks
1/2 c. milk
1 To lemon juice
(Realemon)

3/4 c, shortening
(marg. & shortening)
2 c. flour
1/2 tsp. salt

Mix the butter, flour & salt like a pie crust. Add the yolks,
milk & lemon. Chill.
4 Co thin apple slices
Mix together:
1 c. sugar
2 To flour

1 tsp. cinnamon

Divide the dough in half. Roll real thin and place in a 12
x 18 inch pan. Put the apples and sugar mixture on crusta
Place the rest of the dough on top, bringing the bottom
dough over top. Moisten dough with water and seal.
Slash top crust & bake for 30 minutes in a 400 dego oven.
Frost while warm with powdered S'Jgar frosting.
Rose Fettes
Carolyn Huck

82

GRANDMA'S FRUIT ROLY-POLY
6 c. sliced fruit (peaches,
apples or pears - peeled,
pitted & cored)
2 T. lemon juice
1-2/3 c. sugar (divided)
2-1/4 c. water
2 c. all purpose flour

3 tsp. B. powder
1 tsp. salt
6 T. solid shortening
2/3 c. milk
1/4 c. butter or mar g.,
melted
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Toss fruit with lemon juice to prevent browning and set
aside. Combine 1-1/4 cup sugar with the water in a small
pan and simmer over low heat for 5 minutes. Pour into
bottom of 9 x 13 inch pan and let cool to room temperature.
Combine flour, 2 T. sugar, B. powder and salt in a large
bowl. Cut in shortening until crumbs are as fine as cornmeal. Stir in milk and melted butter to form a soft dough.
Gather dough into a ball and knead 10 times on a floured
board. Then roll into an 8 x 12 inch rectangle. Distribute
1-1/2 c. fruit over dough and sprinkle with remaining 4 T.
sugar, cinnamon and nutmeg. Roll up into 8 inch roll and
seal edge. Cut into 8 - 1 inch slices and arrange slices,
cut side down in baking pan with syrup. Surround with
remainder of fruit pushing the fruit down into syrup. Bake
in 450 deg. oven 25 to 30 minutes or until richly browned.
Makes 8 generous servings.
Less sugar may be used if fruit is very sweeL
Arvilla Blunck
KRANZ
1/2 lbo oleo or butter

4 c. flour
3 T. sugar

Mix like a pie crust.

(Cont.)

83

3 eggs, separated

1 c. warm milk

Beat yolks into milk with one yeast cake. Save whites.
Combine with first mixture. Let stand overnight in refrigerator. In morning divide dough into 4 parts. Roll
thin. Beat egg whites and add 1 scant cup sugar, one
teaspoon cinnamon. Spread over dough. Cut dates and
walnut meats over this. Thickened peaches, apples,
cherries, etc. may be used.
Roll like a jelly roll. Let stand about 20 or 25 minutes.
Bake in moderate oven about 25 minutes. Frost with
thin powdered sugar frosting.
Dorothy Kuehn

Pour into shallow 2 quart baking dish.
Mix:
1/2 c. brown sugar
1 T. margarine
, 1/2 c. milk
1 c. flour
. 1/2 c. raisins
2 tsp. B. powder
Dash of salt
Drop by teaspoonful into syrup. Bake at 350 deg. for 30
minutes.
Gudrun Thome
RHUBARB CAKE
1-3/4 c. flour
3 T. sugar
1 tsp. B. powder

1/2 c. & 2 T. oil
2 egg yolks, well beaten
1/2 c. walnuts, chopped

QUICK AND EASY KRINGLE
2 c. flour
2 sticks margarine
8 oz. carton sour cream

1 can solo filling
(This is enough for 4
Kringles)

Mix and refrigerate overnight. Divide dough into 4 rectangles, return to refrigerator. Roll out rectangles next
day. Spread with filling. Bake right away. When hot
frost with powdered sugar frosting. Bake at 375 deg. for
25 minutes or 425 deg. for 15 minutes.
Betty Eisenhart
Sue Dosedla

Mix all ingredients then add nuts. Press into sides and
bottom of well greased 9 x 13 inch pan.
Filling:
1-1/2 c. sugar
. 4 T. flour
2 yolks, beaten
4 c. rhubarb
Bake 40 minutes at 350 deg. Add meringue:
4- 5 egg whites,
1/4 T. cream of tartar
2 T. sugar for each egg white.
Put on baked cake and. bake again for approximately 12
minutes or until lightly brown.
Peggy Lena
FRESH RHUBARB CRISP

POOR MAN'S PUDDING
Bring to a boil:
3 c. water
1 c. brown sugar

1 tsp. lemon extract
2 T. margarine
(Cont.)

84

Filling:
4 c. rhubarb, chopped
1 c. sugar
1/4 c. flour

1/2 tsp. cinnamon
1/2 c. water
(Cont.)

85

!Of

Topping:
1 c. flour
1/2 c. rolled oats

1 c, light brown sugar
1/2 c, butter

Mix filling well and put in lightly greased 8 x 8 inch pan.
Sprinkle topping evenly over filling. Bake, uncovered, for
35 minutes at 375 deg. Serve warm with vanilla ice cream.
Sue Dosedla
Donna Hegeman

-

SWEDISH APPLE PIE
1 egg,
3/4 c.
1/2 c.
1 tsp.

well beaten
sugar, scant
sifted flour
B. powder

1/4 tsp. salt

1/2 c. chopped nuts
1 c. apples, chopped

Spread in buttered pie plate and sprinkle with cinnamon.
Bake at 350 deg. for 30 minutes onlr. Serve with ice
cream, whipped cream, or plain.
Rachel Trobaugh
BLUEBERRY PIE

PIE CRUST
1 egg, beaten
1 tsp. vinegar
1/3 c. cold water

3 c. sifted flour
1 tsp, salt
1-1/2 c. Crisco

Combine flour, salt and Crisco. In separate bowl combine
egg, vinegar and cold water. Slowly add liquid ingredients
to flour mixture until blended. Chill 20 minutes, Cut in
half and roll out.
Mildred Anderson
Debra Longo
Karen Harris

1
1
1
2

(8 oz.) pkg. cream cheese
c, sifted powdered sugar
tsp. vanilla
c. Cool Whip

1 - 9 inch graham crust
1 can blueberry pie filling
(also could use cherries,
strawberries, raspberries)

Stir cream cheese until soft. Add powdered sugar and vanilla. Beat until smooth. Add Cool Whip. Fold in and chill.
Later put this mixture into crust. Pour pie filling over top.
Chill until ready to serve.
Doreen Durkee
CUSTARD PIE

PIE CRUST
1/4 c. water

1 c. flour
1/2 c. lard

1/2 tsp. vanilla
2 c. milk, scalded and
cooled
1 pie crust

3 eggs
1/2 c. sugar
1/4 tsp. salt
1/4 tsp. nutmeg

Mix flour and lard until well blended and crumbly. Add 1/4
c. real cold water. Makes one large open face pie or a
small bauble crust. Bake in 375 deg. oven.
Velma Miller

Beat eggs and combine sugar, salt, nutmeg and vanilla.
Slowly add milk and mix well. Pour into a 9 inch pastry
lined pie tin. Bake at 450 deg. for 10 minutes, then at
325 deg. for about 25 minutes.
Esther Grohs

86

87

FRENCH SILK CHOCOLATE PIE
1 c. butter
1-1/2 c. sugar
4 oz. (4 squares) unsweetened
chocolate (melted & cooled)

1 tsp. pure vanilla extract
4 eggs
1 baked 9 inch pie shell,
cooled
Whipped cream

Beat the butter with sugar until well blended. Mixture
should be smooth and fluffy. Blend in cooled chocolate
and vanilla.
Using an electric mixer at medium speed, beat in eggs,
one at a time, taking 5 minutes to incorporate eacho
Turn mixture into pie shell and chill several hours.
Garnish with whipped cream before serving. Refrigerate any leftover pie. Serves 8.
Julia Schwersinske
CUSTARD PIE
2 T. margarine
1 tsp. vanilla

4 eggs
2 c. milk
3/4 c. sugar

pan melt 25 large marshmallows and 1/2 c. milk over low
heat. Cool completely, then fold 1 oz. creame de menthe
and 1 oz. cream de cocoa and, 1/2 pt. whipping cream,
whipped without sugar. Pour into pie pan and chilL Keep
refrigerated. Garnish with chocolate curls and some
crushed cookies.
Carolyn Huck
IMPOSSIBLE PIE
2 c. milk
, _
1/4 c. melted oleo
1 c. coconut
1 tsp. vanilla

4 eggs, slightly beaten

1 c. sugar
1/2 c. flour
1/4 tsp. B. powder

Preheat oven to 350 deg. Add ingredients to bowl in order
given. Pour into a buttered deep pie dish. Bake for 1 hour
or more, until a knife comes out clean. (It will make its
own crust.)
Darlene Minor

1/2 c. Bisquick

IMPOSSIBLE PIE

Blend for 3- 4 minutes. Stir in by hand- 1/2 c. coconuL
Bake at 350 deg. for 45 minutes in an 8 or 9 inch round
cake pan.
Therese Hoffman

GRASSHOPPER PIE
1 pkg. Famous chocolate Cookies by Nabisco
1/2 c. melted butter
Crush cookies with rolling pin, add b)Jtter and toss. Press
into bottom of 9 inch pie plate. Set aside. In a med. sauce
(Cont.)

88

1/2

2 c. milk

stick margarine
1/2 c. flour
1 c. coconut
1 tsp. vanilla

2/3 c. sugar
4 eggs
1/4 tsp. salt

Pour all ingredients into a blender. Blend 20 seconds.
Pour into greased 10 inch pie tin. DO NOT use a smaller
pan. Bake at 350 deg. for 1 hour, or until knife comes out
clean" For glass pan, bake at 325 deg. A crust forms on
the bottom, custard in the middle, and the coconut rises
to the top"
Gudrun Thome

89
f

//[)

LEMON ICEBOX PIE

1 can E,agle Brand Condensed milk
Vanilla wafers

3 eggs, separated
3 lemons, juice of

Crust:
Crush vanilla wafers just enough to cover bottom of pie
plate. May use 8 or 9 inch pie plate. Stand whole wafers around inside of pie plate to form side of pie crusL
Pie filling:
Using lemon squeezer, squeeze juice from lemons. Strain
juice to remove seeds and lemon pulp. Set juice aside.
Separate eggs. Put egg yolks in large mixer bowl. Beat
yolks welL Add can of Eagle Brand Milk. Beat until eggs
and milk are well blended. Using medium setting on electric mixer. Add lemon juice slowly. Mix well. Pour into
crust,
Meringue:
Beat 3 egg whites until soft peaks are formed. Continue
beating gradually adding 3 T. of sugar and 1 tsp. of vanilla extracL Egg whites should form stiff peaks. Spread
on pie and bake in preheated 400 deg. oven until meringue
is golden brown. Approximately 5 to 8 minutes. Cool.
Refrigerate. Chill several hours before serving. Refrigerate any leftover pie,
Julia Schwersinske

SOUR CREAM - RHUBARB PIE

1-1/2 c. sugar
dash of salt
3 T. tapioca
1 c. sour cream

1 - 9 inch deep dish pastry
shell, unbaked
3 c. cut up rhubarb, fresh
or frozen
1 egg, slightly beaten

(Cont.)

90

Place rhubarb in a pie shell. Blend together well the egg,
sugar, salt, tapioca and sour cream. Pour over rhubarb
in pie shell. Bake in a pre-heated oven at 450 deg.for
15 minutes. Then reduce heat to 350 deg. and bake 35 to
45 minutes longer or until filling has firmed and is lightly browned. It makes a lot of filling, so it requires a deep
crust. Extra can be baked in a small pot pie tin.
Rose DeBord
STRAWBERRY PIE

1 c. sugar
1 c. crushed strawberries
1/2 c. boiling water
Mix and boil 5 minutes. Add 1/8 tsp. salt, and 1 T. lemon
juice and a thickening made of a small amount of cornstarch and water. Cook 5 minutes more over low heat.
Put 3 cups raw strawberries in a pie shell. Cool. Pour
cold mixture over berries in the shell. Serve immediately. Don't pour filling over berries or put into shell until
ready to serve or the shell will get soggy. Be sure the
raw strawberries are well drainecL
Marcia Carver
Violet Hanson
STRAWBERRY PIE
Baked 9- inch pie shell

Whole strawberries

In a saucepan:
1-1/2 c. water
2 T. cornstarch

3/4 c. sugar

Bring to a boil and cook until clear. Stir constantly. Remove from fire and add 1 (3 oz.) box of strawberry Jello.
Cool slightly and pour over strawberries, which have been
layered in baked pie shell. Garnish with Cool Whip or
whipped cream. I use big berries and make only 1 layer
in shell.
Sue Pfaff

91

AUNT TERRY'S MOCK RASPBERRY JAM
~

~4

4 c. pureed tomatoes

c. sugar

6 oz. box raspberry Jello

Wash and core tomatoes. Put in blender and keep adding
tomatoes to blender until you have 4 cups liquid tomatoes.
Add sugar and bring to rolling boil for 15 minutes. Take
off head and add 6 oz. box of raspberry Jello. Stir and put
in jars and seal with paraffin or regular canning lids. Will
be soft when done. Put in refrigerator before using and it
will thicken. Good for toast, pancakes or ice cream topping.
Joyce Windsor
Theresa Humor

RIPE TOMATO MARMALADE
3 qts. peeled and sliced
tomatoes
6 c. sugar
1 tsp. salt·
2 oranges

2
2
2
2

lemons
c. water
tsp. cinnamon
tsp. whole cloves

Mix tomatoes, sugar and salt in a large kettle. and set aside.
Peel the oranges and lemons, slice the peel very thin. Boil
the peel in the water for 5 minutes and drain. Add peel to
the tomatoes. Slice the oranges and lemon pulp •. Remove
the seeds and add to the tomatoes. Tie the cloves in a
cheesecloth ·and add to, the tomatoes. Heat the tomato mixture to a boil. Cool rapidly, stirring almost constantly, until thickened, 45 minutes longer. Remove the spice bag.
Pour the marmalade into hot jars and seal.
Nancy Zirbet

93

/fZ,

-

TOMATO RASPBERRY JAM
2 sm. pkg. rasbberry
Jello

5 c. tomatoes
5 c. sugar

Peel and cut up tomatoes. Add sugar. Stir and let stand
for 10 minutes. Cook until tomatoes are done. Remove
from heat and add J ello. Stir well. I use 1 pkg. of red
raspberry or 1 pkg. black raspberry Jello. One woman
used green tomatoes and it worked as well.
Karen Mulenbach

BETTE'S SPECIAL CRANBERRY RELISH
1 pkg. of fresh cranberries
1 c. granulated sugar
2 or 3 cut up bananas

Sm. can of crushed
pineapple, drained
l pto of whipped cream

Grind up cranberries. Add all ingredients except whipped
cream. Fold in the whipped cream.

BREAD & BUTTER PICKLES
DIABETIC JELLY
25 rued. sized pickles

1/2 .c. water
1 T. Sucaryl

4-1/2 c. of any kind of
unsweetened juice
4 T. unflavored gelatin

1/2 c. salt

10 med. sized onions

Slice cucumbers and onions real thin. Add salt. Let
stand 2 - 3 hours. Drain. Add to boiling syrup.

Stir all ingredients well to dissolve, bring to a full rolling
boil. Fill jars. You may add a few drops of food coloring.
Beulah Cassman
CANNED GRAPE JUICE

"2 tsp. celery seed

1 c. water

1/2 tsp. tumeric powder

2 tsp. mustard seed

Bring to boiling point and add cucumbers, simmer for about
5 minutes. Pack in sterilized jars and seal.

3 c. water

4 c. grapes

2 c. vinegar
2 c. sugar

Bea Melby
Bring to boil {good) - put through food press. Add sugar to
taste. Put in jars. Process in hot water bath 10-15 minutes.
AnUla Blunck
FROZEN CORN
1 T. sugar
1 T. or less salt

8 c. corn, cut off cob
1 c. water
1 stick margarine

CELERY DILLS
4 c. sugar
1/2 c. salt
1 qt. vinegar

1 pt water
1 piece alum

Cut pickles in strips, 3 pieces celery, onions and stalk dilL
Boil solution for 10 minutes. Pour over pickles and seal.
Irma Czech
Joyce Windsor

Beatrice Melby

94

95

SPICY SWEET PICKLES

BREAD AND BUTTER PICKLES
1/3 c. pickling salt
Cracked ice
5 c. sugar
3 c. vinegar
2 T. mustard seed
1-1/2 tsp. turmeric
1-1/2 tsp. celery seed

4 qt. sliced, unpeeled med,

cucumbers
6 med. white onions, sliced
(6 cups)
2 green peppers, sliced
(1- 2/3 cups)
3 cloves garlic

Place cucumbers, onions, peppers and garlic in container.
Cover with salt and cracked ice. Let stand, in cool place,
for 3 hours. Drain well. Remove garlic. Combine remaining ingredients. Pour over cucumber mixture. Bring
to boiling. Pack cucumber mixture and liquid in hot jars,
leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 5 minutes. Makes 8 pints.
Louise Oldenburg

Boil together 5 min.
2 c. sugar
1-1/2 c. water

1 T. pickling spice
1/8 tsp. powdered alum

Let cool and strain. Pour liquid off dill pickles. Rinse
in cold water. Tip both ends. Cut into chunks. Put in
clean jar. Pour cooled syrup over pickles. Let stand in
refrigerator for 7 - 10 days. Very good, I usually use the
old pickles from the year before.
Bess Stebrel
DILL PICKLES
1 scant c. salt
2 tsp. dill or dill weed

1 qt. vinegar
2 qt. water

Scald jars and put dill in bottom. Pack washed clean
pickles in jars. Bring salt, water and vinegar to a boil
and pour boiling hot and seal. Leave pickles in light
place for 1 week and then store in basement.

REFRIGERATOR PICKLES

Beatrice Melby
1 c. green pepper, cut

7 cucumbers, sliced thin
1 c. onion, cut fine

CROCK PICKLES

fine

Sprinkle with 1 T. canning salt. Let stand 2 hours. Drain.
Heat to boiling:
2 c. sugar
1 c. white vinegar
Add:
1/2 tsp. mustard seed
1/2 tsp. celery seed
Pour over pickles and refrigerate.

1/2 c. salt

8 c. hot water from tap
1 c. vinegar

Pack pickles in crock with garlic, dill and small amount of
alum, 1/8 tsp. Pour water over pickles. Put dill on top
with some garlic. Weigh down pickles with a dish and put
saran wrap over jar and leave outside in warm place for
4 days. Then ready to eat. Refrigerate.
Joyce Windsor
Irma Czech

Donna Hegemann
Bette Doperalski

96

97

REFRIGERATOR PICKLES
1 green or red pepper,
sliced
1-1/2 T. salt

1-1/2 qts. cucumber,
thinly sliced
3 large onions, sliced

Refrigerate overnight. Drain thoroughly and cover with
cold syrup.
Syrup:
1/2 tsp. mustard seed
1-1/2 c. vinegar
1/2 tsp. celery seed
2 c. sugar
Boil together and chill.
Peggy Lena
ICE BOX PICKLES
1/2
1/2
1/2
1/2
1/2

1 qt. jar

3 med. cucumbers
3/4 c. sugar
3/4 c. vinegar
3/4 c. water
1 small onion, sliced

tsp.
tsp.
tsp.
tsp.
tsp.

salt
celery seed
onion salt
celery salt
garlic salt

i

•

Slice pickles (washed), cut ends off and discard. Put sliced
pickles in large disho Put salt on to taste. Let stand overnight. Drain and squeeze water put. Cook in syrup just
until they come to good boil. Seal in sterilized jars. Very
good.
Helen Kapellusch
SWEET SOUR PICKLES
(Crock Pickles)
Clean 300 small cucumbers or take all sizes cut up and
count 300 pieces. Place in a crock. Sprinkle with 2/3 ·. ·
c. salt. Cover with boiling water. Let stand overnight.
Wipe dry in morning and place in crock.
1/4 gallon vinegar

4 T.·sugar

4 large T. dry mustard

1/4 ·c. mixed pickling
spices

4 T. salt

Mix and pour over pickles. Set il). cool place.
3 lbs. sugar or 6 c.

Each morning add a handful to pickles until sugar is used
up. Pickle.s are ready to eat.

f

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Put all ingredients except cucumbers in 1 qt. jar and
shake well. Wash and slice cucumbers. Pack in jar and
refrigerate at least 24 hours before using. Can be kept
in refrigerator at least 2 weeks.
June Reske

I

SWEET PICKLES

l

4 c. vinegar
6 c. sugar
1 tsp. celery seed

Il

1 tsp. tumeric
1 tsp. pickling spices

Bea Melby
WATERMELON RIND PICKLES
4 qts. prepared watermelon

1 lemon, thinly sliced
8 c. sugar
1 qt. white vinegar

rind
3 T. slaked lime or
1 c. salt
2 qts. cold water
2 T. whole cloves
3 sticks cinnamon
2 pieces ginger root

1 qt. water

(Cont.)

98

t

(Cont.)
99

1/5

To prepare watermelon rind, trim dark skin and pink
flesh from thick watermelon rind. Cut in 1 inch pieces
or as wanted. Dissolve slaked lime or salt in 2 qts.
water. Pour over rind. If needed add more water to
cover rind. Let stand 2 hours for lime and or 6 hours
if salt is used. Drain, rinse and cover rind with cold
water. Cook until just tender. Drain, Tie spices in
a cheesecloth bag. Combine spices with remaining ingredients and simmer for 10 minutes. Add r:ind and
simmer until clear. Add boiling water if syrup becomes
too thick before rind is clear_ Remove spice bag. Pack
into jars and seaL
Beatrice Melby

Grind and measure cucumbers and tomatoes. Chop and
measure onions and cabbage. Sprinkle with 1/4 c. salt.
Let stand overnight. In the morning drain welL To the
ground mixture add:
•
1 qt. vinegar
1/4 tsp, turmeric powder
3 c" sugar
1/2 tsp. celery seed
1/2 tsp. mustard seed
1/2 tsp" whole cloves .

BEET RELISH

Boil until tender and seal in sterilized jars.

4 c. ground, cooked beets
4 green peppers, ground
6 med. onions, ground
4 c. vinegar

HOBO RELISH
1 qt large cucumbers, ground
1 qt. green tomatoes, ground

2 tsp. celery seed
3 c. sugar
2 tsp. salt

1 doz. ears of corn,
cut off cob
1 lg, head cabbage,
chopped
1 red pepper, chopped
2 c. sugar

1 qt. vinegar

2
2
4
4

T. salt
tsp" celery seed
T. dry mustard
large onions. chopped

Combine all ingredients. Cook for one hour. Pack in
sterilized jars and seaL
Buelah Loesch
Submitted by Bea Melby
100

1 qt of cabbage. chopped

Buelah Loesch
Submi!ted by Beatrice Melby

2 tsp" mustard seed

Boil together until peppers and beets are done" Pack in
sterilized jars and seal.
Buelah Loesch
Submitted by Bea Melby
CORN RELISH

1 qt. onions, chopped

X- LARGE
CUKE
RELISH
.
=·-'.;,..-··-

--~--·~··-·~K- -,~-~- ~--c -~-· -

C"O''==c::·-~-=--.....~

6 lbs. cucumbers

4 med. onions

Cut and grind onions and cucumbers, minus large seeds"
Sprinkle with 1/4 c. salt. Let stand overnight. In the
morning drain well. Make a syrup of:
2 c. sugar
1 tsp, celery seed
2 c. vinegar
1 tsp. mustard seed
1 tsp. tumeric powder
Bring to a boil. Pour over ground cucumbers. Bring to
a boiL Pack in sterilized jars and seal.
Buelah Loesch
Submitted by
Beatrice Melby
101

APPLE SQUARES

2 c. cornflakes, slightly
2-1/2 c. sifted flour
crushed
1 tsp. salt
1/4 c. butter
1-1/4 c. oleo or butter
1-1/2 qts. sliced apples
1 egg, separated
1 tsp. cinnamon
1/3 c. milk
1 c. sugar
Sift flour with salt. Cut in butter ~s for pie crust. Beat
egg yolk slightly and combine with milk then add to flour.
Blend well, using half of dough and roll to fit a 15 x 10
inch jelly roll pan. Place dough in pan and bring it up
onto sides. Sprinkle with corn flakes and top with apples.
Mix sugar with cinnamon and sprinkle over apples. Dot
with butter. Roll remaining dough to fit top. Seal edges.
Slightly beat egg whites and brush over dough. Bake at
375 deg. for 40 minutes. Cool for: icing.
ICING:

1 c. powdered sugar
1/2 tsp. vanilla

2 T. warm water
Donna Hegemann

APPLE OATMEAL BAR

1/2 c. brown sugar
1 c. rolled oats

1 c. flour
1/2 tsp. salt

Mix and work in 1/2 c. butter or margarine. Spread 1/2 ·
of this mixture in a greased 8 x 8 inch square pan. Cover with sliced apples. Sprinkle with 1/2 c. brown sugar
and dot with butter. Cover with rest of the mixture.
Bake at 350 deg. for about 30 minutes.
Rachel Trobaugh

103

/("7

APRICOT SQUARES

BASIC BROWNIES

3/4 c. margarine
1/2 tsp. B. powder
1 c. sugar
1-1/3 c. coconut
1 egg
1/2 c. nuts, finely chopped
1 tsp. vanilla
2 c. flour
1 lb. apricot jam
Mix margarine and sugar. Add egg and vanilla. Add
dry ingredients. Stir in nuts and coconut. Spread 2/3
of mixture in a 9 x 11 inch pan. Spread with jam~ then
remaining mixture. Bake at 350 deg. until brown on
top, about 35 - 40 minutes. Cool and cut in squares.
Dorothy Kuehn
BABY RUTH BARS
1 c. salted peanuts
6 c. cornflakes
3 plain Hershey Bars or
1 (12 oz.) pkg. chocolate chips
Mix brown sugar, sugar and syrup in a large pan. Bring
to a boil. Remove from heat and add peanut butter, nuts
and stir into cornflakes. Press into buttered 9 x 13
inch pan. While still warm, put Hershey bars or chocolate chips on top. Put in oven at 350 deg. for 5 - 6
minutes and spread when melted. Cut when cool.
Helen Geschke
BROWNIES

1/4 c. sugar
1/2 c. brown sugar
1 c. white corn syrup
1 c. peanut butter

1/2 c. cocoa
1 c. butter
2 c. flour
2 c. sugar
1 c. nuts
1 tsp. vanilla
2 eggs, unbeaten
Cream sugar and butter. Add eggs and vanilla. Then
cocoa and flour. Fold in nuts. Butter pan, bake at 350
deg. for 20 - 25 minutes.
Fay Bratz

2/3 c. of margarine
4 sq. of unsweetened
chocolate
4 eggs, well beaten
2 c. sugar

~

1-1/3 c. sifted all purpose flour
1 tsp. B. powder
1/2 tsp. salt
1 c. chopped walnut meats
2 tsp. vanilla flavoring

Melt margarine and chocolate. Let cool. Beat eggs well
and add sugar gradually to eggs. Add cooled chocolate
and margarine. Sift together flour, baking powder and ,
salt. Add to chocolate mixture and mix well. Then mix·
in nuts and vanilla. Spread in greased 9 x 12 inch pan.
Bake in preheated oven at 350 deg. for about 25 minutes
or until done.
Judy Donnelly

BLACK & WHITE BROWNIES
2 eggs
1 c. sugar
1/3 c. butter, melted
2/3 c. flour

3/4 tsp. B. powder
1/4 tsp. salt
2/3 c. coconut
1/2 tsp. almond extract
2 sq. melted chocolate

Beat eggs, add sugar. Blend in butter. Sift dry ingredients. Blend into 1st mixture. Mix coconut and almond
flavoring into 1/3 of batter. Add chocolate to remaining
2/3 s. Pour· chocolate batter into a greased 8 x8 x 2 inch pan. Spread cocoanut batter on top. Bake at 350 deg.
for 25 - 30 minutes.
Jean Ignasiak

104

105

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BRAN BROWNIES
3/4
1/2
1/4
1/2
1/2
1/2

1/2 c. butter
1 c. brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 c. (3 oz.) semi-sweet
chocolate bits

c. sifted flour
tsp. B. powder
tsp. B, soda
tsp. salt
c. ready to eat bran
c. nutmeats, chopped

Sift together flour, baking powder, soda and salt. Mix in
bran and nutmeats. Melt butter in saucepan. Remove
from heat and stir in sugar. Cool. Stir in egg and vanilla. Add sifted dry ingredients, a small amount at a
time, beating well after each addition. Spread in greased 9 x 9 inch pan. Sprinkle with chocolate. Bake at 350
deg. for about 15 minutes. It will pull away from sides
of pan when done. A double recipe fits nicely into a large
jelly roll pan.
Rose Fetter
CALIFORNIA DREAM BARS
1/2 c. firmly packed light
brown sugar

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1 c. flour
1/2 c. melted butter

CARAMEL LAYER SQUARES
14 oz. pkg. light caramels, Kr-aft
1/3 c, evaporated milk
1 box Pillsbury German Chocolate Cake mix
3/4 c. butter or margarine, melted
1/3 c. evaporated milk
1 c. chopped nuts
6 oz. pkg. (1 c.) semi-sweet chocoiate pieces
Preheat oven to 350 deg. Grease and flour a 9 x 13 inch
pan. Combine in saucepan, first 2 ingredients. Cook over
low heat, stir constantly until caramels are melteq·. Keep
warm. Combine in a large bowl all remaining ingredients
except the chocolate pieces. By hand, stir dough until it
holds together. Then press 1/2 of the dough into pan, Reserve remaining dough for the topping. Bake at 350 deg.
for 6 minutes. Sprinkle chocolat~ pieces over baked
crust. Spread caramel mixture over all. Crumble reserved dough over caramel mixture. Bake 15- 20 minutes or until cake tester inserted in center comes out
clean.
Sue Dosedla
CARAMEL MORSEL BARS

2 eggs
2 T. flour
1/2 tsp. B. powder
1 c. brown sugar, packed
1 c. nut meats
1/4 tsp. salt
1 c. coconut
Beat eggs until blended. Add remaining ingredients, mix
thoroughly. Spread over baked crust. Bake at 375 deg.
about 15 minutes. Cut into bars when cooled.
Laura Reed

1 (14 oz. bag Kraft caramels
6 oz. pkg. semi- sweet
3 T. water
chocolate chips
5 c. crisp rice cereal
6 oz. pkg. butterscotch
1 c. peanuts
chips
Melt caramels with water in saucepan over low heat. Stir
frequently until sauce is smooth. Pour over cereal and
nuts, toss until well coated. With greased fingers, press
mixture into greased 13 x 9 inch pan. Sprinkle morsels
on top; place in 200 deg. oven for 5 minutes, or until morsels soften. Spread softened morsels until blended to
form a frosting. Cool. Cut into bars.
Sue Dosedla

106

107

Mix ingredients together. Press into bottom of an ungreased pan, (9 inch square). Bake at 375 deg. for about
15 minutes.

/II

CHEESE 'N CHIPS BARS

EASY CHOCOLATE CHIP B~
1 stick of oleo
2 eggs

1 c. brown sugar
1 c. white granulated sugar

Mi.x together.
Add:
1 c. chocolate chips
2-1/2 c. flour
1 tsp. B. powder
Mix together and press into a 9 x 13 inch pan. Bake for
20 minutes at 350 deg.
Jean Schattner
CHOCOLATE CHERRY BARS
1 T. almond extract
1 pkg. reg. fudge cake mix
2 eggs, beaten
1 (21 oz.) can cherry pie
filling
Mix thoroughly in bowl. Bake in a 9 x 13 inch pan. Bake
at 350 deg. for 25 - 30 minutes.
Tami Weis

1-1/2 c. all-purpose flour
1/4 tsp. salt
1/2 c. brown sugar,
firmly packed

~

1/2 c. butter, room temperature

Preheat oven to 350 deg. Use 8 x 8 inch pan.
Mix together above ingredients. Reserve 1 cup for topping,
Press remaining crumbs into pan and bake for 15 minutes.
1/2 c. creamed, small curd
1/2 c. flaked coconut
cottage cheese
1/4 tsp. cinnamon :· ·
1/2 c. sugar
1/2 c. chopped nutmeats
1 egg
1 (6 oz.) pkg. butterscotch
chips
Put cottage cheese, sugar and egg'in blender, or use mixer.
Blend until smooth. Add butterscotch chips and coconut;
spread on bottom layer. To the reserved crumbs, add cinamon and nutmeats. Spread on above mixture and bake for
25 minutes ..
Mary Butler

CHOCOLATE - CARMEL BARS
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1 c. chopped nuts
1 pkg. Kraft carmels
12 oz. pkg. chocolate chips
lg. can evaporated milk
3/4 c. butter, melted
1 pkg. German Chocolate
Cake mix
In heavy sauce pan combine carmels with 1/3 c. evaporated
milk. Cook over low heat until melted.
Combine cake mix, nuts, melted butter and 1/3 c. evaporated milk. Stir by hand until dough holds together. Press
1/2 of dough into greased and floured 13 x 9 inch pan.
Bake at 350 deg. for 10 minutes. Sprinkle chips over
crust then carmel mixture. Crumble reserve dough over
top. Bake at 350 deg. for 15 - 18 minutes.
C. Finucane

108

CONGO BARS
2-1/4 c. (1 lb.) brown
sugar
3 eggs
1 pkg. chocolate chips
1 c. coconut
1 tsp. vanilla
Sift together the flour, baking powder and salt, set aside.
Melt butter and stir in brown sugar allow to cool slightly.
Beat in the eggs one at a time, beating well after each
addition. Add flour mixture and remaining ingredients.
Place in a greased 8 x 13 inch pan and bake for 25 - 30
minutes in moderate oven (350 deg.). Cut into squares
while still warm.
Marcia Loesch
2-1/4 c. sifted all
purpose flour
2-1/2 tsp. B. powder
1/2 tsp. salt
2/3 c. butter or margarine

109

/~

CRISPY DATE BARS

CHOCOLATE LUSH

1/2 c. nuts

1 c. flour
1 stick butter

Mix together and press in a 9 x 13 inch pan. Bake at 375
deg. for 15 minutes. Cool.
1 c. Cool Whip

1 (8 oz.) cream cheese
1 c. powdered sugar

, Frosting:
2 c. powdered sugar
· 1/2 tsp. vanilla extract
3 oz. creamed cheese,
softened

1 c. flour
1/2 c. brown sugar,
firmly packed
1/2 c. butter

Filling:
1 c. chopped dates
1/2 c. sugar
1/2 c. butter
1 egg, well beaten

Mix together and spread over crust.

2 c. crispy rice cereal
1 c. chopped nuts
1 tsp, vanilla extJ:act ·

3 c. milk

2 sm. pkgs. instant
chocolate pudding

Mix and spread over above.
Spread a thin layer of Cool Whip over top. Sprinkle with
nuts. Refrigerate overnight,
Joyce Windsor
Elizabeth Shaw

CRANBERRY
SQUARES
--

-~----.,-

Heat oven to 375 deg. Combine first 3 ingredients; mix
until crumbly. Press into 11 x 7 inch or 9 inch square
pan. Bake at 375 deg. for 10-12 minutes or until golden brown.
In med. pan combine dates, sugar and butter. Cook
over medium heat until mixture boils, stirring constantly; simmer 3 minutes. Blend about 1/4 c. hot
mixture into beaten egg; return to pan,
Cook until mixture bubbles, stirring constantly. Remove from heat; stir in rice cereal, nuts and vanilla.
Spread over crust. Cool. Combine frosting ingredients. Beat at low speed until smooth. Spread over
filling.
Karen Harris

2 c. whole cranberries,

1-1/2 c. sugar
3/4 c. oleo or butter
2 eggs. well beaten
1 c. flour

washed
1/2 c. nuts, chopped

Bake in a well greased 9 x 13 inch pan" Bake at 350 deg.
for 50 minutesc Before baking mix 2 T. sugar with a few
nuts chopped and sprinkled on top,

D'SLTA BARS
Cream:
1 stick margarine
Add:
1 whole eo·o
'=''='
Mix well and add:
l-1/4c. self risingflour

3/4 c. sugar
1 egg yolk, save the white
1 tsp. vanilla
(Cont.)

Laura Reed
110

111

z. /

Pre-heat oven to 375 deg. Grease and flour lightly a 9 x
12 inch baking pan.
This is a very stiff batter. Drop by spoonsful into the pan.
then spread out thin. Set aside. Beat the remaining egg
wnite and stir in 3/4 c. brown sugar ( 3/4 or 1 depending
on your taste.) Add 1/2 to 1 c. broken nuts. This also
will be stiff. Spoon onto the first mixture, spread. and
bake for about 15 minutes. (Is best if removed from the
oven when the edges begin to turn brown. It will still
be chewy). Cut into squares and serve.
Jean Crane

FROSTED CHEWS

2 c. sugar

2 c. 1ight syrup

Bring above to a boil then add:
2 c. peanut butter

12 c. Special K, crushed

Mix well and press into a 13 x 9 inch pan. Sprinkle over
top:
'
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) pkg. chocolate chips
Melt under broiler and spread around,
Bernice Humphrey
FUDGE NUT BARS
-------

DREAM BARS

1
2
2
1

1 c. flour

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

Mix ingredients until crumbly. Press into an 8 x 8 inch
pan. Bake at 350 deg. CooL
Filling:
1 c. brown sugar
2 eggs, beaten
1 tsp. vanilla
1 tsp. B. powder
1 c. moist coconut
1 T. flour
1 c. nuts
Mix all ingredients together except coconut and nuts. Stir
those in last. Spread on baked crust. Bake for 30 minutes
more at 350 deg.
Variations instead of coconut could be chocolate chips,
raisins, dates etc. If you double the recipe use a jellv
roll pan.
Jean Schattner

112

3 c. quick oatmeal
2-1/2 c. flour
1 tsp. soda
1 tsp. salt

c. margarine
c. brown sugar
eggs
tsp. vanilla

Cream margarine and brown sugar until light. Mix in eggs
and vanilla, then dry ingredients, Spread 2/3 of mixture
into a 15-1/2 x 10-1/2 x 1 inch greased pan. Pour filling over mixture in pan. Cover with last 1/3 of mixture.
Bake at 350 deg. for 25 - 30 minutes.
Filling:
1 pkg. (12 oz.) semi-sweet
chocolate bits
1 c. sweetened condensed
milk

2 T. butter or margarine

1/2 tsp.

salt

Melt in double boiler. When smooth add 1 c. nuts and 1
tsp. vanilla.
Sheryl Jossart

113

LEMON CHEESE BARS

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1 (4 oz.) pkg. chopped
2 sticks of butter
2 c. flour
pecans
Mix and press into an ungreased 13 x 9 inch pan. Bake at
350 deg. for 20-25 minutes. Cool.
Blend together:
2 (8 oz.) pkgs. cream cheese
2 c. powdered sugar
Pour over cooled crust.
Beat together:
2 pkg. instant lemon pudding with 3 cups milk until thick.
Spread over cheese layer. Top with 9 oz. Cool Whip.
Refrigerate.
C. Finucane

II

LEMON BARS
1/2 c. powdered sugar

2 c. flour
1 c. butter, soft

Mix well and pat into a greased 9 x 12 inch pan. Bake for
15 minutes at 350 deg.
I

1 T. corn starch
4 T. flour
1/2 tsp. B. powder

4 eggs, beaten
6 T. lemon juice & rind
2 c. white sugar

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Mix together .and put into crust. Bake for 25 minutes at
325 deg. Sprinkle with powdered sugar.
Bernice Humphrey
LEMON BARS

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1/2 c. powdered sugar

2 c. flour
1 c. margarine

(Cont.)

\
114

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Beat these together and pat into a 9 x 13 inch pan. Bake
for 15 minutes at 325 deg.
Beat 4 eggs, Add 2 cups suga:r:, 4 T. lemon juice and
grated rind, if desired. Beat welL Pour over crust.
Bake at 325 deg. for 25 - 3e minutes,
Gudrun Thome
MAGIC COOKIE BARS
1 (6 oz.) pkg. semi-sweet
chocolate chip~ .. .
1 (3-1/2 oz.) can or 1/2
pkg, flaked coconut
1 c. chopped nuts

1/2 c. butter or oleo
1-1/2 c. graham cracker
crumbs
1 (14 oz.) can sweetened
condensed milk

Melt butter in a 9 x 13 inch pan. &prinkle crackers over top. Sprinkle everything else on top in layers, putting coconut on last. Bake for 30 minutes at 350 deg.
or 325 deg. for glass pan.
Bernice Humphrey
MONKEY BARS
1 large banana
1/2 tsp. vanilla
1/2 c. sugar
1 egg
1/2 c. firmly packed
1 c. flour
brown sugar
1 tsp. B. powder
1/2 c. butter or marg.
1/3 c. chopped nuts
1/2 tsp. cinnamon
Preheat oven to 350 deg. In a large bowl, beat sugar,
banana, brown sugar, butter, cinnamon and vanilla. Beat
in egg. Sift dry ingredients together. Add to banana mixture. Stir until well blended. Spread in a greased and
floured 9 x 13 x 2 inch pan. Sprinkle with nuts. Bake for
25 minutes in preheated oven. Cut into bars when cooled.
June Reske

115

(23

PEANUT BUTTER SQUARES

MOLASSES FRUIT BARS
3/4 c. shortening
1 c. brown sugar. firmly
packed
1/4 c. egg (large)
1/4 c. light or dark milasses
1/2 c. flour

2 tsp. B. soda

1/2 tsp. salt
1 tsp. cinnamon
1 tsp, ginger
1/2 tsp. cloves
1 c, seedless raisins

Cream together first 4 ingredients with electric mixer
or by hand until well blended. Add dry ingredients and
mix. It will be a moderately stiff dough. Add raisins.
With floured fingers, press dough evenly into greased
and floured 9 x 13 inch pan. Brush entire surface of
dough with water and sprinkle with sugar. Bake at
350 deg. for 20 minutes. Cool and cut into bars. Store
in air tight container. These cookies keep well and
develop flavor and a chewy texture upon storage.
Ada Muhlenbeck
MOUNDS BARS
2 c. graham cracker crumbs

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1/3 c. sugar

3/4 c. melted butter

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Mix together and bake in a 9 x 13 inch pan at 350 deg. for
10 minutes. Cool.
Mix together:
1 can Eagle Brand milk
2 c. coconut
Spread on crust and bake 20 minutes at 350 deg. Let cool
completely.
Melt 2 large Hershey Almond bars and spread over the
top. Let harden and cut as desired.
Sue Dosedla
Donna Hegemann

I

116

1 c. dark Karo Syrup
1 c. sugar

1/4 c. butter or margarine

Bring ingredients to a boil. Remove from heat and add
1-1/2 c. peanut butter. Stir and mix welL Pour six cups
Rice Krispies inti a 9 x 13 inch cake pan. Pour above
mixture over the cereal; stir and p~t down firmly.
Melt 1 c. chocolate chips and 1 c. butterscotch chips in
double bouler. Use as frosting.
PEANUT BUTTER FINGERS
1/2 c.
1/2 c.
1/2 c.
1 egg
1/3 c.

margarine
sugar
brown sugar

1/2 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla
1 c. flour
1 c. quick oatmeal

peanut butter

Cream butter, sugar, blend in e'gg, peanut butter, soda,
salt and vanilla. Stir in flour and oats. Bake at 350 deg.
in a greased 9 x 13 inch pan. When done sprinkle top
with 6 oz. pkg. of chocolate chips. Let stand for 5 minutes. Spread evenly over top. Combine 1/3 c. powdered
sugar, 1/4 c. peanut butter, 2 to 4 T. milk. Drizzle over
chocolate. Cool and cut into bars.
PEANUT BUTTER SQUARES
2 sticks soft margarine
1 c. smooth peanut butter
3-1/2 c. powdered sugar

1-1/2 c. finely crushed
graham crackers

Mix these 4·ingredients well and press into a 9 x 13 inch
pan.
(Cont.)

117

/2--<f

Frosting:
2 tsp. margarine

1 c. chocolate chips

Melt the two ingredients together" Pour over mixture
while the chocolate is quite warm. Cut into squares,
I melt the chocolate and margarine in small pan over
boiling water. Very good, Just like Reese's Cups.
Veronica Eddy
PINEAPPLE BARS
1 lg. (#2) can crushed

pineapple
1 c. sugar
1 egg yolk

-

Combine above ingredients and mix well. Grease and flour
jelly roll pan. Bake at 350 deg, for 25 minutes. Test with
toothpick.
PUMPKIN BARS FROSTING
1 (3 oz.) pkg. cream cheese
6 T. butter
3 c. powdered sugar

1 tsp. vanilla
1 tsp, milk

Spread on cooled bars.

3 T, flour
Pinch of salt
1 tsp. vanilla

Dunna Hegem.1.1111

POLYNESIAN BARS
(Sugar Free) ------

Mix and cook until thick.

1/2 c. butter
1/2 c. lard

2 e. flour
1 c. white sugar
1 tsp. vanilla

Mix flour and sugar. Cut shortening into flour mixture.
Add vanilla. Put 1/2 of mixture into 9 x 13 inch pan.
Press down. Spread pineapple mixture into crust. Then
spread remaining 1/2 mixture on top of pineapple, Bake
at 400 deg. for 10 minutes, then 350 deg. for approximately 30 minutes.
B ea Mel b y

PUMPKIN BARS

2 tsp. c innam:.m
1 tsp. B. soda
1 tsp. B. powder
2 c, flour
1 c. nuts, chopped

4 eggs, beaten
1 c. salad oil
2 c. sugar
1 c. pumpkin (16 oz.)
1/2 tsp. salt

1-1/2 c.
wheat
1-1/2 c.
1/2 tsp.

3/4 c, soft margarine
c, unsweetened
coconut (opt)
1/2 c, chopped nuts (opL)

flour, whole
or unbleached
rolled oats
salt

1/2

FILLING:
4 c. chopped dates
1 (#2) can unsweetened

3/4 c, water or orange
juice
1 tsp. van ill a

crushed pineapple,
undrained
Combine filling ingredients and cook until thick an::l. sm8Jth.
Combine remaining ingredients to form a crumb mixture,
Pat half of crumb mixture into greased pyrex pan, 9 x 13
inches, firmly. Add date mixture and then remaining topping and pat down well. Bake at 350 deg. for 30 minutes
or until light brown. Let cool and cut into squares. For
a tangy flavor use 2 cups apricots and 2 c. dates.

(Cont.)

118

Ada Muhlenbeck

119

TOFFEE - NUT BARS
1/2 c. butter
1 c. sifted flour
1/2 c. brown sugar
Mix first 2 ingredients together. Stir in flour. Press &
flatten with hand to cover bottom of ungreased 9 x 9 x 2
inch pan. Bake for 10 minutes at 350 deg. Then spread
with:
ALMOND COCONUT TOPPING
2 eggs, beaten well
Stir in:
1 c. brown sugar
1 tsp. vanilla

Laura Reed
S'MORE BARS
3/4 c. butter, melted

1 c. chocolate chips
2 c. miniature marshmallows

3 c. graham cracker

crumbs
1/3 c. sugar

Mix together and then add to above portion.
1 tsp. B. powder
2 T. flour

1/2 tsp.

Preheat oven to 350 deg. Melt oleo in a 13 x 9 inch pan.
Sprinkle crumbs evenly over the melted oleo and press
down. Sprinkle on the coconut. and then the chocolate
chips. Then butterscotch chips. Pour milk evenly over
all. Sprinkle on nuts. Bake for 30 minutes.

1

Combine butter, crumbs and sugar. Press half firmly into
greased 13 x 9 inch pan. Sprinkle ~hocolate chips and
marshmallows, then remaining crumbs. Press down.
Bake at 375 deg. for 10 minutes. Press down firmly
with pancake turner. Cool completely before cutting.

moist shredded
coconut
l c. cut-up almonds

salt

Co

Return to oven and bake for 25 minutes more, until
topping is golden brown. Cool slightly then cut into
bars. Recipe is also good doubled. If doubled, use a
13 x 9 inch pan. "

Joe Stoffels

Jane Lees

SEVEN LAYER BARS
1/4 c. ( 1/2 stick) oleo
1 c. graham cracker crumbs
1 c. shredded coconut
1 pkg. (6 oz.) semi-sweet
chocolate chips

1 pkg, (6 oz.) butterscotch
chips
1 can (Eagle brand) condensed milk
1 c. chopped nuts
(Cont.)

CHOCOLATE CHIP COOKIES
(LOW CALOR IE)
1 c. flour
1/2 tsp. B. soda
1/2 tsp. salt
1/2 c. semi-sweet
chocolate morsels

1/2 c. butter
1/2 tsp. vanilla
1 egg
4 T. Sucaryl

Sift dry ingredients. Cream butter, egg, vanilla and add
sweetener. Add flour mix. Beat well. Stir in chocolate
chips. Drop by teaspoon on greased cookie sheet. Bake
at 375 deg. for 10 minutes.
Beulah Cassman

120
121

BANANA OR ZUCCHINI DROP COOKIES

3/4 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
Pinch of salt
1 tsp. B. powder
1 c. mashed bananas or
1 c. grated zucchini

1-1/2 c. flour
1/2 tsp. soda
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. oatmeal
(Nuts may be added if
desired)

Sift flour, nutmeg, cinnamon, soda, baking powder and
salt together. Combine shortening, sugar, vanilla
and either banana or zucchini. Mix well. Then add
sifted dry ingredients and mix. Add oatmeal. Drop
by teaspoon onto slightly greased cookie sheet. Bake
for 12 - 15 minutes at 350 - 375 deg.
Arvilla Blunck
CHOCOLATE CHIP COOKIES
1 tsp. vanilla flavoring
2-1/2 c. flour
l tsp. B. soda
1/2 tsp. salt
l (12 oz.) pkg. of chocolate chips

1 c. shortening
1 c. granulated sugar
1/2 c. brown sugar
2 eggs, beaten
2 T. water

Cream well shortening and sugars. Add eggs, water and
vanilla and beat well. Add sifted dry ingredients. Add
chocolate chips. Drop from teaspoon about two inches
apart onto greased cookie sheets. Sheets should be
greased with shortening not margarine or butter. Bake
at 325 deg. in a preheated oven for about 20 minutes or
until done. Makes about four dozen cookies depending
on size.
Judy Donnelly

122

CRISPY CHOCOLATE CHIP COOKIES
1 c. white sugar
. 1 tsp. soda
1 c. brown sugar
1 tsp. vanilla
1 egg
1 c. chocolate chips
1/2 c. margarine
1 c. oatmeal
1/2 c. oil
1 c. coconut
3 c" flour
1 c. rice krispies
1 tsp. cream of tartar
1/2 ~c. chopped nuts
Blend together first 5 ingredients. Mix all other ingredients in order listed, Bake at 350 deg. for 12 minutes,
on an ungreased cookie sheet.
'
Marcia Carver
OATMEAL CHOCOLATE CHIP COOKIES

1-1/2 c. flour
1 c •. shortening
1/2 tsp. salt
2 eggs, beaten
1 tsp. B. powder
1 tsp. vanilla
1 tsp. B. soda
3 c. oatmeal
2 c. brown sugar
6 oz. pkg. chocolate chips
Combine flour, salt, baking powder and baking soda.
Cream together brown sugar and shortening. Add and
stir in beaten eggs and vanilla. Add flour mixture and
oatmeal, mixing well after each. Stir in chocolate
chips. Drop by teaspoonsful onto greased cookie
sheet. Bake in 375 deg. oven approximately 10
minutes.
Louise Oldenburg
CRACKER JACK COOKIES
2 sticks (1 c.) butter
1 c. white sugar
1 c. lightly packed
brown sugar
2 eggs
2 tsp. vanilla

1-1/2 c. flour
1 tsp. B. powder
1 tsp. B. soda
2 c. oatmeal
2 Co Rice Krispies
1 c. coconut
(Cont.)

123

I

Cream butter and sugar. Add eggs and vanilla. Add remaining ingredients. Bake at 375 deg. for 10 minutes or
until brown. Remove from cookie sheet immediately,
Makes 6 dozen.
Susan Rolands
FAVORITE COOKIES
1 tsp. soda
1/2 tsp. B. powder
1/2 tsp. salt
1 c. quick oatmeal
1 c, rice crispies
1 c. coconut (1 can)

c. shortening
c. white sugar
c. brown sugar
eggs
tsp. vanilla
2 c, flour

1
1
1
2
1

Beat together shortening and sugars. Mix all other ingredients. Drop by spoonful on cookie sheet and place
a pecan on top of each. Bake at 350 deg. for 12 minutes. Makes 12 dozen.
Rose Fetter

FRUIT LOOP COOKIES
2 lb. almond bars
2 lb. white fudge
Melt in large pan in warm water,
Add:
2 c. sm. marshmallows
2 c. Fruit Loops
Sm. can Planters peanuts
2 c. Special K
(skinless)
Drop by teaspoon on waxed paper. You can freeze these
cookies.
Elaine Stephens

HOBO COOKIES
1 c. sugar
1 c. brown sugar
1 c, shortening
1 tsp. B. powder
1 tsp. salt
1 c. coconut

2 c. flour
1 tsp. soda
2 eggs
1 c. oatmeal
Nuts

Mix and bake,

Elizabeth Shaw
FROSTED GINGER CREAMS
2 c. flour
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon

1/4 c, butter
1/2 c. sugar
1 tsp, soda
1/2 c, hot water
1 egg
1/2 c. molasses

Sift flour, salt and spices together. Cream butter, add
sugar gradually. Dissolve soda in hot water. Add egg.
Beat until fluffy and add molasses. Alternately add
dry and liquid ingredients. Drop from teaspoon onto
greased cookie sheets. Bake at 400 deg. about 8 minutes, Frost with powdered sugar frosting.
J, Luedtke
JELLY DROP COOKIES
1/2 c. butter
1/4 c. brown sugar
1 egg yolk
1 c. sifted flour

1 egg white, slightly beaten
3/4 c. chopped nuts
Jelly, any kind
(Cont.)

124

125

Cream butter then add sugar gradually. Blend in yolk and
flour. Shape dough into small balls. Roll in egg white
and then through nuts. Put on pan. Take your thumb and
press impression in center of balL Bake these at 300 deg.
for about 15 minutes. Take out and press down thumb
print again. Bake another 15 minutes. When cool, drop
jelly in thumb print.
Doreen Durkee

•

PECAN CRISPIES
~ 1/4

1/2 c. shortening
1/2 c. butter
2-1/2 c. brown sugar
2 eggs
2-1/2 c. flour

tsp. salt
1/2 tsp. soda
1 tsp. vanilla
1 c. chopped nuts

Drop by teaspoonful and bake in mo'derate oven.
MACAROON COOKIES (Walnut or Almond)
(Diabetic)
Diet sweetener (to taste)
any kind

1 egg white
6 walnuts or almonds

Beat egg until stiff. Mix in sweetener. Fold in finely
chopped nuts. Place wax paper on cookie sheet. Drop
by teaspoon on cookie sheet. Brown in 325 deg. oven.
Remove while warm. 13 calories per one cookie or
61 calories for 4 cookies.
Carol Turner
I

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MONSTER COOKIES

\

1/2 c. Karo syrup

Bring to a boil. Boil until sugar is dissolved. Remove
from heat and add:
3/4 c. peanut butter
2 c. Special K or any
flake cereal

l tsp. vanilla

1 lb. butter
.3 lb. peanut butter

2 lbs. brown sugar

\

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

Elizabeth J. Shaw
12 eggs

I

UNBAKED PEANUT BUTTER COOKIES

Drop on waxed paper.

I

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Jessie L. Sheen

18 c. oatmeal
1 lb. chocolate chips
1lb. M & M

4 c. sugar

1 T. vanilla
1 T. corn syrup

8 tsp. B. soda
Mix all ingredients together. Scoop out with ice cream
scoop onto ungreased cookie sheet. Makes 12 dozen
large cookies.
Cindi Nisen
Joyce Windsor

126

DIABETIC OATMEAL COOKIES
1/2 c. oleo
1 egg
1 c. flour
1/2 tsp. B. powder
1 tsp. B. soda
1 c. rolled oats
1 tsp. Sucaryl

1/4 c. milk
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1/2 c. raisins
. (Cont.)

127

/Z-1

.J

Cream oleo, eggs, Sucaryl and milk. Sift and mix dry
ingredients. Then add to first mixture. Add· vanilla,
raisins and oats. Drop by teaspoon on greased cookie sheet and bake at 375 deg. for 15 minutes.
Beulah Cassman
PINEAPPLE OATMEAL COOKIES
1/2 c. butter
1/2 tsp. salt
1 c. sugar
1/2 tsp. B. soda
1 egg
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. crushed pineapple,
1-1/2 c. quick oatmeal
undrained
1 c. flour
1/2 c. nuts
Cream butter and sugar. Beat in egg, stir in pineapple.
Then add flour sifted with salt, soda, cinnamon and nutmeg. Add oatmeal and nuts. Drop by teaspoon. Bake
at 375 deg. for 12 - 15 minutes.
Bernice Humphrey
RHUBARB COOKIES
!

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I

\l
\

\
\

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1-1/2 c. cut up rhubarb
2 eggs
1 c. raisins
2-1/2 c. sifted flour
1/4 c. water
1/2 tsp. salt
1/4 lb. butter
1 tsp. soda
1-1/2 c. sugar
1/2 to 1 c. nuts (opt.)
Cook first 3 ingredients until mushy, then cool. Cream together butter and sugar. Add eggs to sugar and butter,
beat in well. Mix all of the ingredients. Bake on greased
and floured cookie sheet for about 25 minutes at 350 deg.
(Use cookie sheet that is 10 x 15 inches and 3/4 inches
deep) or (2- 9 x 9 x 1 inch pans - bake for 28 to 30 min.)

SOFT BUTTERMILK SUGAR COOKIES
~

2 tsp.
1 tsp.
· 3-1/2
2 tsp.

1 c. oleo
2 c. sugar
2 eggs
1 c. buttermilk

Sift together B. powder, B. soda and flour. Mix ingredients in order given. Drop by spoonful onto a greased
cookie sheet and sprinkle with sugar. Bake at 350 deg.
- 375 deg., until lightly brown on edges. (8 - 10 min.)
..
Nancy Didier
~

TOLL HOUSE COOKIES
1 c. nutmeats, (cut fine)
· 1 (7 oz.) pkg. chocolate
chips
2 c. oatmeal, uncooked
1 tsp. vanilla

1-1/2 c. sifted flour
1 tsp. salt
1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs, unbeaten
1 tsp. soda
1 tsp. hot water

Sift flour once before measuring, then sift together with
salt. Cream butter until soft. Add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating
after each addition. Dissolve soda in hot water and add
to creamed mixture alternately with dry ingredients.
Add nuts, chocolate chips and oatmeal, mix thoroughly.
Add vanilla and blend well. Drop by teaspoon on greased
pan. Bake at 350 deg. for 10-12 minutes.

Bette Baumgarten

I
128

B. powder
B•. soda
c. flour
vanilla

Beatrice Melby

129

/)tJ

DIABETIC PEANUT BUTTER COOKIES

APRICOT PECAN BALLS

1/4 c. light corn syrup
2 T. apricot brandy
1/4 c. sifted powdered
sugar

1-1/2 c. crushed vanilla
wafers (38 cookies)
1 c, finely chopped pecans
1/2 c. sifted powdered
sugar
1/2 c. snipped dried apricots

In a bowl stir together vanilla wafers, pecans, 1/2 c.
powdered sugar and the apricots, Stir in corn syrup
and brandy. Using one level tablespoon for each cookie, shape mixture into balls. Roll in remaining 1/4
cup powdered sugar. Store in a covered container.
Makes about 3 dozen cookies.
Dorothy Kuehn

2 pkg. graham c:::ackers
2 T. peanut butter
1/4 tsp. liquid sweetener
(Sucaryl)

1 egg yolk
1 tsp. milk

1/2 tsp. B. powder

Crush crackers. Blend with peanut butter, Add the liquid
sweetener and baking powder. Add egg yolk and mix thoroughly. Mix in milk and form into balls. Place on cookie
sheet and press flat with fork. Bake at 350 deg. for 10
minutes or until brown,
Beuleh Cassman

DOUBLE TREAT COOKIES

BUCKEYE COOKIES
1 c. crunchy peanut butter
1 c. margarine (2 sticks)

1 box powdered sugar
1 c. graham crackers
1 c. Angel flake coconut

Mix powdered sugar and graham crackers in blender.
Place ingredients in large bowl and mix with hands.
Form into small firm balls. Refrigerate overnight.
1 (6 oz.) pkg. chocolate chips

1/2 cake paraffin or less

Over boiling water use double boiler. Heat until melted
together. Use tooth pick to dip balls into chocolate, all
except small part on top, leave plain. This makes cookies look like buckeye. Dip fast and place on waxed paper.

2 c. flour
2 tsp. B. soda
1/2 tsp. salt
1 c. salted peanuts, chopped
1 (6 oz.) pkg. chocolate
chips

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. peanut butter

Cream butter, sugar, add eggs one at a time. Add vanilla9 and peanut butter. Sift flour, soda and salt. Add to
butter. Stir in chopped nuts and chocolate chips. Form
in balls, Flatten with glass dipped in sugar. Bake on
ungreased cookie sheets. Bake at 350 deg. for 8 minutes.

Velma Miller

130

Betty E isenbart

131

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AN OLD FRIEND'S GINGER COOKIES

GINGER SNAPS

1 c. sugar
1 c. molasses
1 c. lard
1 egg
Mix well and roll in the hand to
Lay on cookie sheet. Bake in a

3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
Granulated sugar

2 c. sifted flour
1 T. ginger
2 tsp. B. soda
1 tsp. cinnamon
1/2 tsp. salt

Cream shortening; add sugar. Beat in egg and molasses.
Add dry ingredients and blend well. Chill dough. Make
into round balls. Roll in sugar and place onto ungreased
cookie sheets. Bake at 350 deg. for 12 - 15 minutes.
Should be slightly brown. Will crack on top. Yields
approximately 4 dozen. (Add slight amount more flour
and 1 tsp. vanilla if desired)o
D. Fitch

3-1/2 c. flour
1 T. ginger
1 T" R soda
make a small ball.
hot oven at 375 deg.

PEANUT BUTTER COOKIES
1 c. white sugar

1
2
1
2

1 c. brown sugar

1 c. shortening
1 tsp. hot water

c. peanut butter
eggs
tsp. soda
c. flour

Cream shortening and sugar until very light and fluffy.
Add eggs one at a time, beating thoroughly. Add peanut
butter and mix. Add flour alternately with water - soda
mixture. Roll in ball. press down with fork. Bake at
350 deg. for 10-12 minutes.

PEANUT BUTTER COOKIES
1/2 c. peanut butter
1/4 tsp. vanilla
1-1/2 c. sifted flour
1 tsp. B. soda
1/4 tsp. salt

1/4 c. shortening
1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar,
firmly packed
1 egg

Bea Melby

POTATO CHIP COOKIES

Cream shortening and butter together until light and fluffy.
Add sugar gradually, while continuing to cream. Add egg
and beat well. Beat in peanut butter and vanilla. Mix and
sift flour, baking soda and salt. Add gradually, while beating. Roll dough into balls about 1 inch in diameter. Flatten by pressing with fork tines. Bake at 400 deg. for 10
to 12 minutes. Yield: about 4 doze·n cookies.
Dorothy Kuehn

132

Me d. sized bag of po1 lb. unsalted butter
tato chips (crushed)
1 c. granulated sugar
1 T. vanilla
3-1/2 c. flour
Cream butter and sugar, add flour. Stir in potato chips
and vanilla. Put this batter in the refrigerator for 1
hour. Roll in small balls and flatten" Put pecan on top.
Bake at 350 deg. for 15 minutes.
Bette Doperalski

133

/<

./

RUM BALLS
1
1
1
2

1/4 c. light rum
1-1/2 T. light corn syrup
Enoughpowdered sugar
for rolling

c. vanilla wafer crumbs
c. pecans, finely chopped
c. powdered sugar
T. (level) cocoa

Combine crumbs, pecans, sugar and cocoa. Blend rum
with syrup. Mix all ingredients. Shape into small balls
and roll in powdered sugar. Set in refrigerator or cold
place. Makes about 4 dozen. Good for Christmas time!

Cream shortening and sugar. Add egg and vanilla. MLx
well. Add flour to make a stiff dough. Press as thinly
as possible into sandbakkelse t~ns. Bake at 350 deg.
for 15 minutes or until a light brown at the edge. Do
not over brown. There are ..different sized tins so bak-·
ing time will vary. See instructions that come with
tins.
Bea Melby
Lillian Melby

Jessie L" Sheen
COCO MINT COOKIES
Excellent Christmas Cookie

CRISS- CROSS RASPBERRY COOKIES

1/2 tspc salt
2. c. sifted all purpose
flour
1 tsp. vanilla
1-1/2 tsp. B. powder
Cream butter and sugar. Gradually beat in eggs one at
a time. Blend in vanilla. Sift in dry ingredients and
stir. Chill dough overnight. Roll dough 1/8 inch
thick. Cut with 2 inch round cookie cutter. Cut a
cross in the top circle with a knife. In bottom of
circle put a tsp. of raspberry jelly in center. Put
2 pieces together and press edge with a fork. Bake
for 8 to 10 minutes at 375 deg. You may use any
kind of jelly des ired.
2/3 c. butter
2/3 c. sugar
2 eggs

Doreen Durkee

3/4 c. butter
1 c. sugar
1/2 tspQ vanilla
1 egg
2 c. sifted all-purpose
flour

1 tsp. B. powder
1/2 tps, B. soda
1/2 tsp. salt
3/4 c. cocoa
1/4 c. milk

Cream butter. Add sugar gradually. Add vanilla, Beat
in egg. Blend in sifted dry ingredients and milk alternately. Chill until firm. Shape dough into 4 rolls, one
inch in diameter. Wrap in wax paper and chilL Cut 1/8
inch slices off of rolls. Put on pan and bake at 325 deg,
for 8 minutes. CooL Make frosting and frost these like
sandwich cookies.
MINT FILLING:

SANDBAKKELSE
1/4 c. butter
2-1/4 c. powdered sugar
1/8 tsp. peppermint

1 egg

1 c. shortening or
(1/2 butter is good)
1 c. sugar

2-1/2 c. flour
1 tsp. vanilla

About1/4 c, milk
Green or red coloring

(Cont.)

134

Doreen Durkee

135

;z/./~

'

EASY ROLL SUGAR COOKIES
1
1
2
1

WHITE OVERNITE COOKIES
1/2 tsp. salt
3 c. sifted all purpose
flour
1 tsp. B. powder
1/3 c. milk

c. butter
c. sugar
egg yolks
tsp. vanilla

Cream butter, add sugar gradually. Mix in egg yolks and
vanilla. Blend in dry ingredients and milk. Chill. Roll
dough out and cut with cookie cutters. Bake at 350 deg.
for 8 to 10 minutes. Makes 5 dozen,
Doreen Durkee

SOUR CREAM COOKIES
1 c. butter (2 sticks)
2 c. granulated sugar or
1 c. granulated & 1 c. light
brown, packed well in cup
2 eggs

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1 tsp. vanilla or lemon
extract
4 c. flour
2 tsp. B. powder
1/2 tsp. B. soda
1/4 tsp. salt
1 c. sour cream

Cream butter and sugar until light. Beat in eggs and flavoring. Sift dry ingredients together and add alternately
with sour cream. Chill dough several hours, better if
overnight. Roll out about 1/4 inch thick on floured surface. Cut with choice of cookie cutter. Place on ungreased baking sheets. Bake for 12 - 15 minutes at
375 deg. Sprinkle with sugar or frosting.
C. Boyle

\
136

1 c. white sugar
1 c. shortening
1 egg
1 tsp. vanilla
3 c. flour

1/2 tsp. salt
1/2 tsp. soda in a little
hot water
5 T. sweet milk
2 tsp. B. powder

Cream shortening and sugar until~light and fluffy. Add
egg and beat thoroughly. Sift flour with salt and baking
powder. Add alternately with milk and soda water, Divide dough into 2 parts. On a piece of wax paper, form
into a long 1-1/2 inch by 3 inch bar. Cool overnight in
refrigerator. The next day cut into cookies 1/2 inch
thick and bake at 350 deg. for 10-12 minutes,
Bea Melby
SPRITZ COOKIES
1 c. butter
1/2 c. plus 1 T. sugar
1 egg
3/4 tsp. salt
1 tsp. vanilla

1/2 tsp, almond extract
2-1/2 c. sifted all-purpose flour
Colored sugar, candies
for decorating

Cream butter; add sugar. Blend in egg, salt, extracts
and flour. Knead dough in hands until soft and pliable.
Press dough through cookie press onto ungreased cookie sheet; decorate as desired. Bake at 400 deg. for
about 8 minutes. Makes about 6 dozen, depending on
size.
Ethel Malvasio
KOLOCHKY
2 (3 oz. ) pkgs. cream
cheese
1lb. butter

4 c. flour
Pinch of salt
(Cont.)
137

Blend at room temperature and freeze. Roll out on floured
cloth or board, Cut with small glass and place on ungreased cookie sheet Press centers and put on filling, Prune,
poppy seed, or any filling. Bake for 8 to 10 minutes in
about a 400 deg, oven. When cool, sprinkle with powdered
sugar.
Karen Harris
POTATO DONUTS

2 eggs
3/4 c. sugar
1 c. hot mashed potatoes
2-1/2 c. flour
3 tsp. B. powder

1 tsp. salt
1/2 tsp. nutmeg
1/4 c. milk
3 sm. T. melted butter,
cold

In a small bowl, beat eggs. In another bowl, mix dry ingredients. Add eggs to dry mixture 9 milk and butter.
Then mashed potatoes. Mix well. Drop in grease, cook
until brown. Sprinkle with powdered sugar or use glaze
sugar and drizzle on.
Donna Hegemann
CREAM PUFFS

1/2 c. butter
1 c. boiling water

l c. flour

l/ 4 tsp. salt
4 eggs, room temperature
In pan, melt butter in boiling water, add flour and salt all
at once. Stir vigorously and constantly (in one direction)
until mixture forms a ball that doesn't separate. Remove
from heat and cool slightly. Add eggs one at a time. Beat
after each addition until smooth. Drop by tablespoon with
spatula. Roll off to keep air in middle and get hollow.
Bake at 450 deg. for 15 minutes, then 325 deg. for 25 minutes.
Sue Dosedla

138

PUMPKIN PIE DESSERT SQUARES
1 pkg. yellow cake mix
1/2 c. butter or margarine,
melted

1 egg

Filling:
3 c. (1 lb. 14 oz. can)
pumpkin pie mix

2 eggs

2;'3 c. milk

Topping:
1 c. reserved cake mix
1 tsp. cinnamon '
1/4 c. sugar
1/4 c. butter or mar g.
Grease bottom only of a 9 x 13 inch pan. Reserve 1 cup
cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining all ingredients until smooth: Pour over cruse
For topping, combine all ingredients. Sprinkle over
filling. Bake at 350 deg. for 45 to 50 minutes, or until
knife inserted near center comes out clean. If desired,
serve with whipping cream.
Tip: For use with 1 lb. can solid pack pumpkin, add
2-1/2 tsp. pumpkin pie spice and 1/2 c. firmly packed brown sugar. Prepare as directed above. High
altitude 5200 feet: add 2 T. flour to cake mix. Bake at
375 deg. for 45 to 50 minutes.
Rita Bork

BAKED CUSTARD
(Diabetic)
l c. whole milk
2 eggs

2 tsp. powdered sweetener or if liquid, taste to

1/2 tsp. vanilla
Dash nutmeg

desire
(Cont.)

139

ljS

Scald milk. Beat eggs, add milk and vanilla. Put in
custard cups that had been rinsed in cold water - don't
dry. Bake at 325 deg. for 30 to 45 minutes. Other flavors can be used.
Carol Turner
ROCKY ROAD CANDY
Melt:
1 pkg. chocolate chips
2 T. butter

1 can Eagle brand con-

2 c. peanuts

1 pkg. miniature marsh-

densed milk

MARTHA WASHINGTON CHOCOLATES
1 stick (1/4 lb.) margarine

2 - 1 lb. pkgs. powdered
sugar
1-1/2 c. coconut
2 c. chopped nuts
Melt margarine and milk together. Mix other ingredients
together, and form into balls. Ch\11. Melt together in top
double boiler:
12 oz. pkg. chocolate chips
1 bar paraffin
Dip chilled candy in above"
Bernice Humphrey
1 can Eagle Brand milk
1 tsp. vanilla

m:a.llows
Mix together in a wax lined pan.
Doris Anderson
GOOD HARD CANDY
Powdered sugar
1 tsp. flavoring oil
3- 3/4 c. sugar
(buy at drugstore)
1 - 1/2 c. corn syrup
Desired food coloring
1 c. water
Sprinkle 18 x 24 inch strip of heavy duty foil with powdered sugar. Mix first 3 ingredients in a large saucepan.
Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310 deg. or until drops of syrup form hard brittle threads in cold
water. Remove from heat. Stir in flavoring oil and
coloring. Pour onto foil and cool. Break into pieces,
Store in airtight containers.
Suggested combination of flavors and colors:
Peppermint- pink
Orange - orange
Cinnamon- red
Butter - It. yellow
Spearment - green
Grape - purple
Lemon - yellow
Beulah Cassman

140

DIVINITY
2-1/2 c. sugar
1/2 c. chopped walnuts
1/2 c. lig·ht corn syrup
1/4 c. candied cherries,
1/2 c. water
chopped
1/4 tsp. salt
1 tsp. vanilla
2 egg whites at room
temp.
ln heavy medium saucepan, mix sugar, corn syrup, water
and salt. Stir over medium heat until sugar is dissolved.
Set candy thermometer in pan and cook syrup over low
heat without stirring to 250 deg. (hard ball stage).
Meanwhile, in large mixer bowl, beat egg whites until
stiff, but not dry, peaks form, Slowly pour in hot syrup,
beating at high speed until mixture begins to lose its
gloss and holds its shape when beaters are raisedo
Quickly stir in walnuts, cherries and vanilla. Drop by
heaping teaspoonsful onto cookie sheets. Cover with
wax paper. Store airtight in cool dry place. Makes
about 1-1/2 lbs. of candy.
Note: If mixture becomes too firm before all candy is
shaped, stir in 2 drops of hot water
Maxcine King
0

141

/3

LIGHT FUDGE
8 c. sugar
1 tsp. vanilla
11b. oleo
1 lg. & 1 sm. can Pet milk
1 lb. pecans
2 c. 1ight syrup
1 tsp. salt
Add all ingredients except vanilla and nuts. Cook at low
heat, (scorches easily) until soft ball stage. Remove
from fire and add vanilla and nuts. Beat. Takes quite
some time to harden.
Bernice Humphrey
BLACK WALNUT FUDGE
3 c. sugar
2 T. butter
1 c. dairy sour cream
2 tsp. vanilla
1/3 c. light corn syrup
1-1/2 c. chopped black
1/4 tsp. salt
walnuts
Combine everything except vanilla and nuts. Stir until it
boils. Cover and cook slow for 1 minute. Uncover and
cook until soft ball. Turn heat off and let stand until it
gets cool. Add vanilla and beat candy until it loses its
gloss and begins to hold shape. Add nuts then turn into
pan that has been buttered (8 inch small pan).
Doreen Durkee

I

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PEANUT BUTTER FUDGE
1 c. crunchy peanut butter

2 c. sugar
2/3 c. milk
1 c. marshmallow creme

Combine sugar and milk. Boil until firm (soft ball stage
234 deg.). Take from stove and add peanut butter and
marshmallow .creme. Stir. Do not beat until ready to pour
into pan. (9 x 9- inch pan.)
Elizabeth Shaw

142

-•

FUDGIE SCOTCH RING
1 ( 6 oz.) pkg. or 1 c. semisweet chocolate chips
1 (6 oz.) pkg. or 1 c.
butterscotch chips
1 can Eagle brand sweetened
condensed milk

~

1 c. coursely chopped
walnuts
1/2 tsp. vanilla extract
1 c. walnut halves

Melt chocolate and butterscotch mo'rsels with sweetened
condensed milk in top of double boiler, over hot (not boiling) water. Stir occasionally until morsels melt l:\ncJ .
mixture begins to thicken. Remove from heat; add ·
chopped walnuts and vanilla. Blend well. Chill for 1
hour until mixture thickens. Line a bottom of a 9 inch
pie pan with a 12 inch square of foil. Place 3/4 c.
walnut halves in bottom of pan, forming 2 inch wide
flat ring. Spoon chocolate mixture in small mounds on
top of walnuts to form ring. Decorate with remaining
walnuts. Chill in refrigerator until firm enough to slice.
Cut into 1/2 inch slices. Make~;~ about 36 slices.
Cindi Nisen

PEANUT BUTTER FUDGE
1 pkg. light brown sugar
2 c. white sugar
2 T. butter

Dash salt
1/2 c. milk

Mix all ingredients and cook to soft ball stage when dropped in cold water. Remove from heat. Add 1/2 jar (reg.
size) peanut butter and stir with electric mixture until
thick.
Bernice Humphrey

143

137

MICROWAVE OVEN

PEANUT FUDGE

3 T. butter
3 c. peanuts, ground

3 c. milk
3 c. sugar

Cook milk, sugar, and butter until a soft ball. Add nuts
and beat until creamy. Put in a 9 x 13 inch buttered pan.
Doreen Durkee

PEANUT BUTTER CUPS
1 pkg. graham crackers
(ground up)
2 sticks margarine
(Double recipe for a 9 x 13 inch

1 lb. powdered sugar
1 c. peanut butter
1 tsp. vanilla
pan).

Mix together and press into pan. Cover with melted
chocolate chips (12 oz.).
Helen Bell

MINT PATTIES
1/2 tsp. salt
1 lb. powdered sugar

1/3 c. light corn syrup
1/3 c. margarine
1 tsp. vanilla or desired extract

PEA~UT

BRITTLE

.,1 tsp. B. soda
1 tsp. vanilla
1 tsp. butter

1 c. raw peanuts
1 c. sugar
1/2 c. white corn syrup
1/8 tsp. salt

In a 1-1/2 qt. casserole, sti~ together peanuts, sugar,
syrup and salt. Cook for 8 minutes ~t high, stirring
well after 4 minutes. Add butter and vanilla. Cook for
1 minute longer on high. Add baking soda and quickly
stir until light and foamy. Immediately pour onto lfglitly buttered baking sheet. Spread out thin, When cool
break into pieces. Store in an air tight container.
C. Finucane
PEA ~UT BRITTLE

2 c. sugar
1 c. corn syrup

1/4 tsp. salt
1 tsp. butter
1/4 tsp, soda

1 c. water

2 c. raw peanuts

Combine sugar, corn syrup and water. Cook to soft ball
stage. 236 deg. Add peanuts and salt. Cook to hard crack
s~:age 295 deg. Stir constantly. Remove from heat, Add
butter and soda Stir and pour in cookie pan. Break into
pieces when set.
GORP SNACK

Beat all ingredients except powdered sugar. Mix in powdered sugar. Knead until smooth. Tint with food color,
shape into patties.
Bernice Humphrey

1 lb. pkg. M & Ms
Raisins (opt.)

2 boxes granola cereal
1 jar dry ro:1stecl peanuts
(16 oz.)

Mix all ingredients together,
Barbara Page
145

144

•

OVEN-MADE CARMEL CORN
5 qts. popped corn
(20 cups)
1 c. butter or oleo
(2 sticks)
2 c. brown sugar,
firmly packed

1/2 c. light GOrn syrup
1 tsp. salt
1/2 tsp. B. soda

Spread popped corn in a large, shallow sheet pan. (I use
my large roaster). Put it in a very slow oven (200 de g.
to keep warm and crisp.
Combine butter, brown sugar, corn syrup and salt in 2
qt. heavy saucepan. Place on medium heat,stirring until sugar dissolves. Continue to boil to the firm ball
stage (248 deg.) about 5 minutes. Remove from heat
and stir in baking soda. Syrup will foam.
Take popped corn from oven and pour hot carmel mixture over it in a fine stream. Stir to mix well. Return
to oven for 1 hour, stirring every 15 minutes, with oven
set at 250 deg.
I add 1 lb. peanuts to corn before I pour on the carmel
mixture. (optional)
Store in airtight containers.
Arlene Fritchen
Janet Proffit

POPCORN BALLS
6 T. butter or margarine

3 qts. unsalted popped
corn

3 c. tiny marshmallows
1/2 of 3 oz. pkg. gelatin·
(use red or green for
Christmas cheer)

In medium saucepan, melt butter over medium heat, add
marshmallows. Stir until melted. Blend in dry gelatin.
Pour over popcorn mixing well. With hands buttered
shape into balls.
Marie Metzger

PECAN POPCORN BALLS

\\

I

4 qts. popcorn
2 c. pecans
1 c. oleo

1-1/2 c. sugar
1 tsp. vanilla

Mix last 3 ingredients together. Simmer for 3 minutes. Add
vanilla and pour over popcorn and nuts. Let cool for a few
minutes. Wet hands slightly and make balls.

I

Darlene Minor

146

147

117

8t7T

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S'310N

BEEF 'BAR- B-Q
2 T. lemon juice
2 T. Worcester shire
Sauce
2 T, brown sugar
1 tsp, dry mustard
1 tsp. salt
1/4 tsp, pepper

3 lbs beef (roasted)
2 T. butter. melted
Medium onion
1 clove garlic
1/2 c. celery
3/4 c. broth or water
1 c. catsup
2 T. vinegar

'

Prepare roast beef until done, Tear into strings,, I_n skillet
prepare all above ingredients, Pour over beet Simmer
about 1 hour.
Penny backer
OVEN BARBECUED BEEF
3 lbs. round steak
1 T. brown sugar
2 T. oil
1 T, prepared mustard
1/2 c. onion, chopped
1 T. Worcestershire
3/4 c. catsup
sauce
1/2 c. vinegar
1/2 tsp. salt
3/4 c. water
1/2 tsp. pepper
Preheat oven to 350 deg, Cut steak into 10 equal portions.
Brown pieces in oil. Put into roasting pan and add onion
to oil, brown. Add remaining ingredients to make BarB-Q sauce, Simmer for 5 minutes. Pour sauce over
steak. Cover and bake for 2 hours or until tender.
C. Finucane

BARBECUED BEEF
6 lb. chuck roast

28 oz. water

1 (14 oz.) bottle catsup
1/4 c. Worcestershire sauce
2 squirts lemon juice
1/2 c. brown sugar

1/2 c, vinegar
2 T. salad mustard
2 c. celery, chopped
2 c. onion, chopped
(Cont.)

149

!tf/

Put meat in large roaster. Add all ingredients on top, Cover and bake at 325 deg. for 5 hours. Salt lightly after breaking apart with a forko
Nancy Kupper

BARBECUE BEEF SANDWICHES
Put the following in a large roasting pan:
6 lb. chuck roast
2 T. mustard
20 oz. catsup
2 squirts lemon
50 oz. water
2 c. onion
1/2 c, vinegar
2 c celery
1/2 c, brown sugar
1/4 c. Worcestershire sauce
Bake this at 325 deg. for 5 to 8 hours.

Until cooked down.
Doreen Durkee
Bernice Humphrey

BARBECUE

BELGIAN BRISKET O.F

I

5 lb. brisket of beef
2 tsp. salt
1/4 tsp. pepper
2 onions

4 celery sticks

1 c.
1 can

Place beef in roaster, fat side up. Season. Place onions 1
celery stalks and chili sauce over beet Add 1-1/2 c. wa-·
ter to pan, Allow 1 hour per poU'nd for roasting in 325 deg.
oven. Roast, uncovered basting often with drippings until
meat becomes brown. After baking 3-- 1/2 hours, pour
beer over; recover and bake
1/2 hours or unfiltender.
Remove meat and cool. Strain grav-y and remove fat.
Slice meat and reheat in gravy.
Ann Wilsey Atkinson
ROAST BEEF
3 to 4 lbs. chuck roast
1 can mushroom soup

1 can Cheddar cheese soup
Aluminum foil

Blend mushroom and Cheddar cheese soups. Place half
of the soup on a piece of aluminum foil. Place beef roast
on the mixture. Put remaining soup on top of the beef
roast. Seal aluminum tightly. Bake or grill until beef
roast is tender. Will make its own gravy.

MEA_I_~C~

6 lb. chuck roast
20 oz" bottle catsup
2-1/2 bottles water (catsup bottle)
1/2 c, vinegar
1/2 c. brown sugar

L-' 4 c. Worcestershire
sauce
2 T, salad mustard
2 squirts lemon
2 c. onion. chopped
2 c. celery, chopped

Bake at 325 deg, for 5 to 8 hours, Salt lightly to taste.
After baking break mGat apart
Mildred Anderson

John Garstecki

DAY OUT SPECIAL
(Roast Beef)
1 can cream of mushroom
soup
1 pkg. French onion soup
(dry mix)

Pot roast (4-5 lbs.)
Vegetables as des ired,
(carrots, potatoes, etc.)
(Cont.)

150

151

Place 1/2 can of mushroom soup and 1/2 onion soup mix
in bottom of roasting pan. Put roast on top and surround
with vegetables. Do not brown roast, but have it at room
temperature. Cover with remainder of soups and cover
pan. Bake slowly in oven at 250 deg. for 4 hoursc Very
good. (I like to use a very lean sirloin tip roast)c
Bette Doperalski
PARSLEY STEAK ROLLS

STUFFED ROUND STEAK
Make herbed stuffing - 3 - 4 cups. Place on. l/2 of round
steak. Fold steak over stuffing and fasten with scewers.
Bake at 350 deg. for about 45' minutes. Steak will be slightly pink on inside, Slice 1 - 2 - 3 inch slices, Looks pretty
on your plate and tastes as good as it looks, No need to
spice meat. The dressing will do this for you!
'

Diana Melby

1 c. parsley, chopped
1 c. Parmesan Cheese

2 lbs. round steak

1/2 lb. mushrooms
3/4 c. chopped onion
1 can condensed beef
consomme

2 Tc fat
::: T. cornstarch
1/2 c. water

/

Season meat and pound. Sprinkle over it the mushrooms,
parsley, onions and cheese. Roll each piece of meat and
/
fasten with toothpicks. Brown in fat. Add consomme.
Cover and bake for 1 hour and 15 minutes at 350 deg. or
until tender. Remove meat rolls. Combine cornstarch
and water and make gravy. Serves 6.
Bernice Humphrey

SWISS STEAK
1 c. catsup
1/4 c. flour
2 lbs. round steak

1 lg. onion, sliced
2 T. lemon juice

Combine catsup and flour. Spread half of mixture in bottom of shallow baking dish. Place steak on top. Season
with salt and pepper, Cover meat with onion and remaining catsup mixture. Sprinkle with lemon juice. Cover
dish with foil and seal edges. Bake at 350 deg. for 1-1/2
hours or until tender.

SMOTHERED STEAK
(Diabetic)

Bernice Humphrey

---·~-------

1 (4 oz,) can mushrooms
1 ( 1 lb.) can tomatoes
3 T, soy sauce

1-1/2 lbs. round steak
1 lg, onion, sliced
2 green peppers, sliced

Cut round steak into 6 pieces. Brown and season to taste,
in non stick pan. Combine all ingredients in a heavy pot
Cover and bring to a boil. Reduce heat and simmer for
8 hours, Serves 6c Calories - 165 per serving. Exchange 3 lean meat and 1 vegetable,

BEEF STEW

1-1/2 lbs. beef
3 T. Crisco
1 onion, chopped
4-5 carrots, sliced
1 (16 oz,) can peas
1 T. flour
1-1/2 c. water

2 T. catsup
3 T. Red Wine
1-l/2 tsp. salt
1/8 tsp. pepper
1 tsp. oregano
1-1/2 tsp. parsley flakes
1 clove garlic
(Cont.)

152
153

Brown beef with Crisco. Put beef and vegetables in casserole dish. Stir flour into drippings, in skillet over low heaL
Add water, catsup wine and spices. Bring to a boil. Pour
over beef and vegetables. Cover casserole dish. Bake at
350 deg. for 2 hours.
Rosalie Laketa
4 HOUR BEEF STEW
3
1
1
1
1
3

2 lbs, stew meat
6 carrots, cut in

big size pieces
6 potatoes, cut in

big size pieces
pepper to taste
1 lb. can of tomatoes or
3 sm. cans V- 8 juice

onions
c, celery
slice bread, cut in pieces
Tc salt
T. sugar
T. tapioca

5-HOUR STEW
1
5
1
1

4 or 5 T. tapioca
1 T, sugar
Salt
Pepper

pkg. stew meat
or 6 potatoes
pkg. carrots
large onion

Cut up vegetables and mix with rn,.eat plus all other ingredients. Bake covered 5 hours at 250 deg. Do not cook meat
first.
Kris Winter

SPANISH STEW

Mix and cover, Bake at 300 deg. for 4 - 5 hours.
Deb Barry

2 lbs. stew meat in bitesize (about 1" cubes) pieces
1 (8 oz.) jar Kraft Catalina

1-1/2 c. frozen pearl onions
or jar of small on ions
Small canned potatoes

salad dressing
1 c. water
8 oz. stuffed olives, drained

5-HOUR STEW
21 to 24 oz. of V- 8 Juice
Mix in V-8:
3 T. tapioca
1 T. sugar

1-1/2 to 2 lbs, stew meat
2 onions, cut up
1 pkg. carrots, cut up
6 lg. stalks celery, cut up
1 pkg. frozen peas

Place all ingredients in large roaster pan. Mix together and
season to taste, Bake for 5 hours at 250 deg. Delicious on
buttered noodles or rice or add cut up potatoes about 1-1/2
hours before stew is done.

In a heavy covered pot or dutch oven with cover, brown
pieces of meat in about 1/2 cup salad dressing, until each
piece is browned on all sides. (Brown a few at a time and
remove if crowded.) When all are browned, add remainder
of dressing and cold water. Simmer covered for at least
1 hour or up to 1-1/2 - 2 hours depending on time available.
Add olives, drained potatoes and onions (frozen until used),
stir. Simmer another 45 minutes or so, until meat is tender, Stir occasionally during last part of cooking.

Tami Weis

154

Rachel Trobaugh

155

DELUXE BEEF SANDWICHES

BAR-B-CUE

Mix together:
1 lb. ground beef, extra lean
1/2 lb. sharp Cheddar. grated
2 T. minced onion
1 T. catsup

2 T. vinegar
1 tsp. paprika
1/2 c. celery
1 c, catsup

2 lbs. hamburger
2 onions
2 T, butter
2 T. dry mustard
2 T. Worcester shire Sauce
Cook all together.

J, Luedtke

BARBECUE SAUCE
1/2 lb. hamburger
1/2 bottle (sm. size) catsup
1/2 bottle water
1/8 c. Worcestershire sauce
1 or 2 T. Brown sugar

Salt & pepper to taste
Green pepper
Celery
Onion

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MRS, BABCOCK'S CHILI

1/2 T. mustard (prepared)
1 med. onion
1 c. meat stock or water
2 T. vinegar
1/2 c. celery, chopped
2 T. butter
(opt.)
2 T. brown sugar
4 T. lemon juice
Salt
2 lbs. cooked beef or
1 sm. bottle catsup {14 oz.)
hamburger
3 T. Worcestershire sauce
Brown onion in butter and add all ingredients except meat
and cook five minutes. Then add meat and bring to a boil.
Serve hot in buttered buns.
Violet Hanson

156

157

BARBECUES

I

Mix well and set aside. Toast 6 slices of white bread on
one side. Spread above filling oh untoasted side spreading
well over the edges of the bread. Slice diagonally and brush
each with melted oleo. Place on broiler rack o,r <;q_okie tin
and place in broiler for about 6 minutes or until meat is as
brown as desired.
Mrs. William Weiler

1/4 tsp. rubbed oregano
3 lb. hamburger
2 lg. onions
1/4 tsp. red pepper
3 stalks celery
1/2 tsp. paprika
1/3 green pepper
1 tsp. sugar
1 no. 10 can tomatoes
Salt
1 no. 1Q can red kidney bean.
Pepper
Chili powder
Bay leaf
Crumble and brown the hamburger in any kind of cooking
fat. Use a kettle large enough to hold over 2 gallons. Add
onion, celery, and green pepper to hamburger. Season
with salt and pepper and some of the chili powder. Add
tomatoes and dark red kidney beans and water depending
upon the thickness desired. Add oregano, red pepper,
paprika, sugar and bay leaf. Add additional salt, pepper
and chili powder if necessary. Bring to a boil and taste.
Simmer about 1/2 hour, stirring often. A can of Campbell's Cream of Tomato soup may be added for more
body. Keeps several days in the refrigerator and may
be frozen.
Violet Hanson

Chop green pepper, celery, onion. Cook with hamburger.
After above ingredients are cooked thoroughly, add the rest of
the ingredients. Mix together and simmer for approximately
1 hour.
Del Muratore

(

1 tsp. regular or dry mus.:
tard
1/2 tsp" salt

IL/5

EASY MILD CHILI

1/4 c. flour
1 T. chili powder
1 tsp. cumin powder
1 tspo salt
1/4 tsp, pepper

2 lbs. hamburger
1 lg. can tomato juice or
V8

1 lg. onion, chopped fine
1 can Pinto Beans or
Baked Beans
2 cloves garlic or
1/4 tsp. powder
Brown hamburger and onion with garlic. Drain off grease.
Take off heat. Mix flour and spices together and mix with
meat. Add can of tomato juice. Return to heat. Simmer
30 minutes - 4 hours. The longer the better. Add beans
(optional) 20 minutes before serving. Turns out thick and
not too spicy for the kids. Serves 6 - 8. Can be made in
the slow cooker.
Diana Melby
HAMBURGER POTATO CASSEROLE
4 or 5 potatoes, peeled &
sliced
1 can vegetable beef soup

1 can cream of mushroom
soup
1 lb. hamburger

Place potatoes in bottom of casserole. Break raw hamburger over potatoes. Add soups and cover tightly. Bake at
350 deg. for about 45 - 50 minutes.
Bernice Humphrey

HAMBURGER PIE

Line pan with 3 c. mashed potatoes, patting it down with
serving spoon. Bring it up around the edges so· it will
look like a pie. Mix browned hamburger and onion,
beans, tomato soup and pm~r into pie shelL Take remaining cup of mashed potatoes and add a little milk and
spread across top. It won't cover completely, but cover as well as you can, Cut cheese slices in half and top
your pie with them decoratively, Bake at 350 deg, for 30
minutes. Serves 4.
'
Diana Melby
HAMBURGER STROGANOFF
1 lb. hamburger
1/2 c. onion, chopped
1/4 c. oleo
2 T. flour
1 tsp. salt
Garlic salt (dash)

1/4 tsp. pepper
1 can mushrooms, cirain-

'eci
1 can cream of chicken,
celery or mushroom
soup
I'
1 c. sour cream
Saute oleo and onion. Add hamburger. Brown until tender. Stir in flour, salts, pepper. Cook for 5 minutes,
stirring constantly. Stir in soup and boiL Reduce heat
Simmer uncovered for 10 minutes then add mushrooms.
Stir in sour cream, Heat through. Cook 8 oz. egg noodles and add to meat mixture. Garnish with paprika.
Serves 4,
Jean Ignasiak
STUFFED BURGER BUNDLES

4 c. mashed potatoes
1 pie pan
Salt and pepper to your
taste

1 lb. hamburger, browned
with 1 lg. onion
1 can green beans, drained
1 can tomato soup
4 slices American cheese

1 c. pkg. herb seasoned
stuffing mix
1/3 c. evaporated milk
1 lb. ground beef

1 (10-1/2 oz) can condensed
cream of mushroom soup
2 tsp. Worcestershire
Sauce
1 T. catsup
(Cont)

(Cont.)

158

159

let

Pre-heat oven to 350 deg. Prepare stuffing according to
package directions. Combine evaporated milk and meat;
divide into 5 patties. On waxed paper, pat each to a 6 inch
circle. Put 1/4 cup stuffing in center of each. Draw meat
over stuffing and seal. Place in 1-1/2 quart casserole.
Combine remaining ingredients and pour over meat. Bake,
uncovered, at 350 degrees for 45 minutes. Makes 5 servings.
Willie Mae Bolton
LASAGNE
3 pkgs. (4 oz.) each shred1-1/2 lb. ground beef
ded Mozzarella cheese
1 can (28 oz,) whole tomatoes
1 can (12 oz.) tomato paste
12 oz. lasagne noodles,
cooked and well drained
2 tsp. garlic salt
1/2 c" grated Parmesan
1-1/2 tsp. oregano leaves
Cheese
1 tsp. basil leaves
2 c. creamed cottage cheese
1/2 c. grated Parmesan cheese
In dutch oven or large skillet. cook and stir meat until
brown. Drain off fat, Add tomatoes, break up with fork.
Stir in tomato paste. garlic salt, oregano leaves and basil
leaves, Heat to boiling, stirring occasionally. Reduce
heat; simmer uncovered 20 minutes or until mixture is
consistency of spaghetti sauce.
Heat oven to 350 deg. Stir together cottage cheese and 1/2
c. Parmesan cheese. Set aside 1 c, of the meat sauce and
1/2 c. of the Mozzarella cheese. In ungreased baking pan
13 x 9 x 2 inches alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella cheese and the
cottage cheese mixture.
Spread reserved m::at sauce over top, Sprinkle with 1/2 c.
Parmesan cheese. Sprinkle reserved Mozzarlla cheese
across lasagne.
Bake uncovered 45 minutes. Let stand 15 minutes before
cutting. Cut into 3 inch squares, 8 servings,
Ethel Malvasio

160

LASAGNE

1 - 1 lb. 12 oz. can whole
or stewed tomatoes
2 ( 6 oz.) cans tomato
paste

1 lb. Italian sausage
1 T, parsley flakes
1 T. basil
1-1/2 tsp, salt

(The above is sauce mixture)
Brown meat, spoon off fat. Add next 5 ingredients to meat
and simmer for 45 minutes.
Combine:
3 c. large curd cream style cottage cheese (2 Hr. or· 32 oz.)
(drain cottage cheese if juicy)
·
3 eggs, beaten
2 T. parsley flakes
2 tsp. salt
1/2 c. Parmesan cheese
1/2 tsp. pepper
Cook lasagne nooqles (10 are plenty) until tender. Drain
and rinse in cold water. Place 1/2 of noodles in a 9 x 13
inch pan. Spread 1/2 of cottage cheese mixture over
noodles. Sprinkle half a package of Mozarella Cheese
(shredded) over cottage cheese mixture. Then spread
1/2 of meat sauce over cheese. Repeat layers starting again with lasagne noodles. Bake for 30 minutes at
375 deg. Let stand for 15 minutes before serving.
Sue Dosedla
LASAGNE
1
1
1
1

lb. lasagne noodles

1 #2-1/2 can tomato
pure6 (3-1/2 cups)
2 cans tomato paste
Salt, pepper, oregano
(or Italian seasoning
salt)

lb. ground beef
lb. sweet Italian sausage
lb. Ricotta Cheese (or
cottage cheese)
1 pkg. Mazzarella cheese
1 lg. can Parmesan Cheese
3 lg. onions

(Cont.)

161
{f

7·

Step 1 - Sauce: Split casings on sausage, crumble sausage,
Saute chopped onions, crumbled sausage and a small
amount of ground beef. Cook until meat is browned. Make
remainder of ground beef into tiny meat balls. Combine
meat mixture, tomato pure~, tomato paste and cook a
short time then add meat balls. Season to taste using
plenty of oregano. Cook 3 to 4 hours. If sauce gets too
thick, thin with tomato sauce.
Step 2 - Cook noodles in boiling water with a teaspoon of
oil added. Be careful not to break noodles. When tender,
drain on a towel.
Step 3 - Use a flat dish 13 x 8 x 2. Lay a layer of noodles
on the bottom, lengthwise, overlapping edge just a little,
Cover generously with meat sauce. Next dot generously
with small balls of Ricotta cheese. Lay the Mozzarella
cheese over alL Shake Parmesan cheese generously over
all this. (This comprises one layer.)
Repeat process
until you have made three layers, on the last layer put
Mozzarella cheese on top.
Bake in 450 deg. oven for 30 minutes. Put foil under dish
to catch drippings. 1/2 receipe makes 9 x 9 inch pan.
Louise Oldenburg
PORCUPINE BALLS
1 lb. ground beef
1/2 c. regular rice
1/2 c, water
1/3 c. onion, chopped

1 tsp. salt
1/4 tsp. celery salt
1/2 tsp. garlic powder
1/8 tsp. pepper

Mix above ingredients and roll into balls, Cover with mixture of:
15 oz. tomato sauce
2 tsp. Worcestershire
1 c. water
Sauce
Bake at 350 deg, for 45 minuteA covered. 15 minutes uncovered,
Marie Metzger

SWEDISH MEAT BALLS

3 slices toasted bread
1/2 c. milk
2 lbs. ground beef
2 eggs, slightly beaten

1 sm. onion, minced
1 tsp, salt

1/4 tsp, pepper
1/4 tsp. nutmeg

Soften toast in milk. Add ground meat, eggs, onion, salt,
pepper and nutmeg. Mix thoroughly. Shape into small sized
balls. Put on cookie sheet, not more than 1 inch apart. Put
in 350 deg, oven for 30 minutes. When they are cooked, put
in kettle with 1 can mushroom soup and 3/4 c. milk, mix.
Simmer for 45 minutes, Serve with egg noodles. Delicious.
Del Muratore

MEAT BALLS
1 lb. ground beef
Salt
Pepper
Oregano (pinch)
Garlic salt
2 c. Parmesan cheese
2 eggs
1 lg. onion, chopped fine
1 c, milk

1/2 c. cracker meal
1/2 c. green pepper, diced
finely
1 sm. bunch mint leaves
(in season) dice finely
Dash of tabasco sauce
Dash of Worcestershire
sauce

Mix together in a bowl and pour about 1 cup milk over entire mixture. Set in refrigerator and let stand several
hours, until the mixture has absorbed the milk. Roll
meatballs in flour and fry. When cooked pour tomato sauce
over meatballs in pan and serve.
Bette Doperalski

162

163

I

MEAT LOAF
8 lbs. onions
5 lbs. green peppers
Ground beef poundage is as
purchased so you'll have
to figure that one out yourself

3 gal, eggs
3 gal. cracker crumbs
3 gaL milk
3 c. salt
1/2 c, pepper

Coarsely chop onions and greenpeppers. Put half of
ground beef in bowl and add half the amount of eggs, milk,
crumbs, salt and pepper. Mix slightly, Add balance of
meat and remaining ingredients. Mix well, do not overmix. Shape into pans, Bake for 1-1/2 hours in convection oven. Longer in conventional oven at 300 c!eg.
MEAT LOAF
1 lb. lean ground beef
1 c. celery. finely chopped
1 dill pickle, diced
1- 1/2 tsp. nutmeg
1 tsp. mustard

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

soy sauce
dried parsley
lemon pepper
paprika

Brown first 3 ingredients. Add remaining mgredients.
Simmer gently 1/2 hour, Thicken with 1 T. corn starch.
Serve over cooked spaghetti (2 c, dry). Sprinkle with
Parmesan cheese.
Joyce Rhody

EASY SPANISH RICE

1 lb. ground beef
1 T, butter
3/4 c. green pepper, diced
1 med. onion, chopped
1 can mushrooms
1 c. celery, diced

3/4 c, uncooked Minute
rice
1 T, salt
2-1/2 c, cooked tomatoes
(1 lb, can & 1 can tomato sauce)
lj4·tsp, pepper

Brown ground beef. drain off excess fat. Add all other
ingredients and simmer for 30 minutes or until pepper
and celery are tender.
Sue Dosedla

Combine all ingredients. mixing well with fork or hand,
Shape in to loaves. Place in snn.ll baking pan and bake at
350 deg. for 45 minutes.
Hazel Campbell

STUFFED
PEPPERS
-;-- -- --~-

6 lb . ground beef
6 m·?d, onions

IRISH - ITALIAN SPAGHETTI

1/B

1 lb. hamburger
1/2 c. cut-up celery
1/2 onion, cut up fine
1 pt. tomatoes
1 can tomato soup
1/8 tsp. tabasco sauce

1/4
1/4
1/2
Salt

tsp.
tsp.
tsp,
tsp.
and

garlic powder
celery salt
onion salt
chili powder
pepper
(Cont.)

164

-~----

6 eggs
1 c. uncooked barley

Mix all together, Clean 12 - 15 green peppers leaving
whole. Take top off peppers. Fill peppers with meat and
put in kettle with remaining m::oat Make balls. Pour 2- 3
qts, tomato juice over and pur rm stove top to cook at a lowmedium heat so it W,Jn 't hun1 .\ huut 2- 1/2 - 3 hours,
Thicken and serve, Serves 1~
Joyce Windsor

1f35

I

STUFFED CABBAGE
2 eggs
1/2 tsp, paprika
Salt and pepper to taste

2 lbs. ground beef

1/3 c. barley, uncooked
2 med. onions

Mix all ingredients together. Use large leaves from a
head of cabbage. Place in warm water to soften leaves.
Place about 1/2 c. meat in leaves and roll up and push
sides of leaves into meat. On bottom of kettle put one
small can sauerkraut and chop 1/2 of the remaining
cabbage in and mix together. Then put cabbage leaves
that are stuffed on and then on top out 1 can saurkraut
and 1/2 head cabbage chopped. Then pour 2 quarts
stewed tomatoes over all. Cook about 2-1/2 - 3 hours .
on top of stove,
Joyce Windsor

CANTONESE DINNER
~--

1-1/2 lbs. cubed pork
2 T. oil
1 lg. onion
1 sm. green pepper,
cut in strips
1 (4 oz.) can of mushrooms, drained

3/4 c. evaporated milk
8 oz, can tomato sauce
3 T. brown sugar
1-1/2 T, vinegar
1-1/2 tsp. salt
2 tsp. Worcestershire
sauce

Brown pork in oil and drain. Place in large pan w_ith r:emaining ingredients. Simmer slowly until done, approximately 2 - 2-1/2 hours. Serve over hot fluffy rice,

c.

Finucane

POLISH CHOP SUEY

~----

SWISS AND BACON SQUARES
2 c. Bisquick baking mix
1/2 Cc cold water
1 pkg. (8 oz.) natural
Swiss cheese slices
1 lb. bacon, crispy fried
and crumbled

4 eggs
1/2 C, milk
1/2 tsp. onion salt

Heat oven to 425 deg. Grease baking dish, 13 x 9 x 2 inches. Mix baking mix and water until soft dough forms,
beat vigorously 20 strokes. Gently smooth into a ball on
floured cloth- covered board. Knead 10 times. Pat in
dish with floured hands, pressing 1/2 inch up sides. Top
with cheese slices, over-lapping edges, sprinkle with bacon. Mix remaining ingredients and pour over bacon.
Bake until knife inserted near center comes out clean.
About 20 minutes. 6 to 8 servings.

2-3 lbs. pork steak
(cut into sm. pieces)
1 tsp. salt

1 tsp. pepper
1 c. celery, chopped
1 lg. onion, chopped

Brown above ingredients. Add 1 pkg, onion soup mix and
1 c. water to above mixture and let simmer for 5 minutes.
Mix together with the meat mixture:
1 lg. can of sauerkraut
1 can of celery soup
(drained)
1 lb. pkg. of Kluski noodles
(cooked)
1 can cream of mushroom
soup
Bake at 350 deg, for 1 hour, Makes a large 9 x 13 inch
cake pan full. Freezes very well and is always better the
next day. A great make ahead dish to keep on hand for
company.

Helen Bell
Judy Schipper
166
167

I

-

COUNTRY
CLUB BREAKFAST
2-1/2 c, milk
1/4 tsp, salt
1/2 tsp. mustard
1 stick oleo

g slices of bread
1/2 lb. Cheddar cheese
Ham
3 - 5 eggs

HAl\1 LOAF
, 2 T. catsup
1 T. musbrd
1 c. soft bread crumbs
1 T. parsley
Salt
Beat eggs. add milk. catsup. mustard. salt, onion, parsley'
and crumbs and add meat. Shape into loaf on a rack in
loaf pan. Bake for 1 hour at 350 deg.
1
1
1
1
2

Cube bread for bottom of pan. Save 2 slices for top. Grate
cheese on top of bread. then ham on cheese, Beat eggs,
milk, salt and mustard. Pour over alL Melt oleo and
pour over all. Put cubed bread on top and press down,
Cover and refrigerate for 1 hour or overnight. Bake at
325 deg. for 1 hour. Use a 9 x 12 inch greased pan. Serves
10 people.

lb. ground ham
lb. hamburger
c. milk
egg
T. onion. choped fine

Bernice Humphrey'
BARBECUED SPARERIBS

Sue Kane
Slo cooker method:
4 lbs. country style
1/2,. c . brown sugar
spare ribs
1 T soy sauce
1 (10-1/2 oz.) can condensed
1 tsp. celery seed
tomato soup
1 tsp. salt
1/2 c, cider vinegar
1 tsp, chili powder
Layer spareribs in pot. In a mixing bowl mix all other ingredients. Pour over spareribs. Cover pot and place on or
in base. Heat to #3 for 6 to 8 hours. Skim fat from juices
before serving. Makes 4 servings.
June Riske
CHINESE SPARERIBS
4 servings

PINEAPPLE HAM
LOAF
---------

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

1 c. milk
2 T, celery, chopped
1/2 T. onion, chopped
1 T < tomato catsup
1/4 tsp. paprika
1 can pineapple slices

1 lb. cured ham
1/2 lb, fresh pork
L 2 lb. fresh beef
1 c. bread or cornflake
crumbs
2 eggs

Combine ground ham, pork and beef: mix in beaten eggs,
crumbs, milk and seasonings. Arrange pienapple slices
in bottom of baking pan; a loaf pan is preferable. Pack
meat mixture on top and bake in moderate oven until
done, about 1-1/2 hours. Unmold onto large platter and
serve garnished with more pineapple slices. Serves 6,
Doris Radke

168

•

Mash or grind finely 6 cloves garlic and mix with 3 tsp.
salt, Add above ingredients to 1 c. honey, 1/2 c. soy sauce,
2 c, chicken stock (motde with 2 bouillon cubes) and 1/2 c.
catsup.
Marinate overnight in this sauce 4 lbs. spareribs. Baste
and turn occasionally. Refrigerate or freeze.
Put spareribs and nnrinacle in roasting pan and bake at 325
deg, for 1 hour to 1 hour and 20 minutes. Baste frequently,
Thicken sauce a little and pour over cooked rice.
Rachel Trobaugh

169

I

!

c
9

1
H

3

c
c
r
:t::
(

I
BARBECUED SPARERIBS
2-1/2 lbs. spareribs
2 T, brown sugar
1 c, onion, sliced
1 c, chili sauce
3 T. shortening
2-1/2 c. sliced apples
1 tsp. salt
1/4 c. lemon juice
2 T. vinegar
1 T. Worcestershire Sauce
Cut into serving pieces, Bake in 350 deg. oven for 1 hour,
Saute onion in shortening, Add lemon juice, vinegar,
Worcestershire sauce, brown sugar, chili sauce, apples
and salt. Heat thoroughly. Pour over ribs and cook 1-1/2
hours or until tender,
Pennybacker
MARINATED BARBECUED PORK CHOPS

1

1/2 c. vegetable oil
1 T. paprika
1/4 c. olive oil
1/2 tsp, pepper
1/4 c. lemon juice
6 bay leaves, halved
3 cloves garlic, crushed
6 - 8 (1 inch thick) loin
1 T, salt
or rib pork chops
Combine first 8 ingredients in shallow baking dish. Mix
well. Add meat to marinade. Cover and marinate overnight in refrigerator. Remove chops from marinade and
place about 4 - 5 inches from coals. Grill over slow to
medium coals for 30 -: 45 minutes turning and basting
occasionally,
Peggy Lena

I

Sauce:
1 c. white wine (not
cooking wine)
1/2 c. sugar

1 c. Kikkoman Soy Sauce
(Do not substitute any
other kind)

Heat to dissolve. (Left over sauce will keep refrigerated
or frozen.)
Jo Juranek
BAKED CHICKEN W.fTH GARLIC SAUCE
2 fryers cut into 8 pieces or 4 breasts split.
Cut up 4 large garlic buds and put into 1/4 lb. melted butter.
Dip chicken in beaten egg, then salted flour, and put into a
large shallow pan. Pour melted garlic butter over each
piece, and squeeze a little lemon jufce over.
Sauce to pour over chicken:
1-1/2 pts. heavy cream, or 2 cans condensed cream of mushroom or onion soup. 'Add a paste of 2 tsps. dry mustard and
small amounts of Worcestershire. Make smooth and then
add more Worcestershire generously and 2 tsps. salt, Pour
sauce over chicken, leaving tops exposed. Cook about 1 hour
or more at 350 deg.
This is a good party dish because a little additional cooking
doesn't hurt, and it can be left in a stove until ready to
serve.
Rachel Trobaugh
CHICKEN BREASTS PIQUANT

MARINA TED CHICKEN WINGS

I
\
~

Wash, burn whiskers, and separate wings, cutting off tips.
Brown with pancake flour. Do not season. Place in shallow pan. Pour sauce over all. Bake at 250 deg. for 3
hours, turning off 20 minutes.
(Cont.)

170

4 chicken breasts
1-1/2 c. rose or dry
red wine
1 c. soy sauce
1/2 c. salad oil
4 T. water

2 cloves garlic, sliced
2 tsp, ground ginger
1/2 tsp, oregano
2 T. brown sugar
(Cont.)

171

15 Zr-

Arrange 4 chicken breasts in a baking dish Combine all
ingredients and pour over chicken. Cover ancl bake at 375
deg. for about 1 hour. Pour over rice Tlcis m:ty also be
nnde with cut up whole chicken. Serves 4
R, Trobaugh
BUSY DAY

CHICKE~

1 c. long grain rice
1 fryer, cut up
1 c. mushroom soup

1-1'2 c. water

1 pkg. clry onion mix

Scatter rice on bottom of greased 9 x 13 inch pan. Lay
chicken, skin side up, on top of rice. Combine mushroom
soup. water and onion soup mix. Pour over chicken and
bake at 325 deg. for 2 hours.
Tan11 We1s

CHICKEN CACCIA TORA
1 c sliced mushrooms
1 large green pepper
1 tsp, oregano
Salt & pepper to taste

1 frying chicken (4 lbs.)
2 cloves garlic. crushed
5 T" olive oil
1 med. onion, sliced·
2 c. canned tomatoes

Cut chicken into serving pieces and season with salt, pepper and oregano. Heat oil in skillet and brown chicken on
all sides. Stem, seed and slice pepper lengthwise. Mix
with onion, garlic and tomatoes, Add mixture to chicken.
Cover and simmer slowly for 40 minutes. Add mushrooms
and simmer until mushrooms and chicken are tender.
Serve hot. Makes 4 to 6 servings.
Ethel Malvasio

172

HONEY- LEMON CHICKEN

1 - 2-1/2 to 3 lb. frying
chicken, cut up
Salt and pepper

1 c. catsup
1/2 c. honey
1 lg. lemon, sliced thin
Arrange chicken pieces in shallow baking pan. Season
with salt and pepper. Combine catsup and honey. Pour
over chicken, turriing pieces to coat all sides. Place
lemon slices over chicken. Bake, uncovered, at 325
deg. for 1 hour or until tender< Turn chicken pieces
once while baking. Increase temperature to 350 d~g'" .
for the last 15 minutes of baking time.
Joe Stoffels
CHICKEN MARENGO

Cut up fryer
1 can tomato soup

1 can golden mushroom soup
16 sm. whole onions
Brown fryer and pour off faL Add tomato soup and golden mushroom soup. Also add 16 small whole onions.
(Large ones may be used, cut into pieces but cut down on
number of onions.) Cover and cook slowly over low heat
for 45 to 60 minutes or until tender. Thicken if desired.
Serve over buttered medium noodles. Very good chicken
recipe.

Mrs. William Weiler

CHICKEN & RICE
1 c. rice
1 can cream of mushroom soup
1 fryer
1 can cream of chicken soup
Pour 1 soup can of water over rice. Put chicken on top.

Sprinkle with 1 pkg. dry onion soup. Bake 2-1/2 hours in
baking dish covered with foil.
Grace Grohs

173

Is 3

-

,

CHICKEN OLE

Add:
broth from chicken, salt,
pepper, garlic salt, onion powder and quite a bit
of chili powder.
Add:
pieces of cooked chicken.

Cook:
1 chicken, cool, remove
from bones.
Melt:
1 T. shortening
1 T. peanut butter
Stir in:
1 T, flour until brown
Simmer

1/2

hour. Serve over rice,

Joyce Rhody

CALICO BEANS CASSEROLE
1 lb, hamburger
1/2 lb. bacon

1 c. onions, chopped

Brown above ingredients"
Drain fat and add following to
meat:
1/2 c. catsup
2 t~,p. vinegar
1 tsp, salt
1 (#2) can kidney beans
1 tsp. mustard
1
(#2) can pork & beans
3/4 c. brown sugar
1 (#2) can lima beans
Mix well and bake at 350 deg, for 40 rninutes.

CHICKEN STEW
1-1/2 tsp, salt
Juice of 1 lemon

2 chickens, cut up
1 T. oregano

Marinate chicken in mixed ingredients. Brown in hot fat.
Drain and save fat. To skillet add:
1 T. chopped onion
1 T. whole cloves
16 oz. can tomato paste
2 cloves garlic
(in bag) 1 stick cinnamon
Water to make thin gravy
Simmer and blend. Return chicken to gravy and cook for 1
hour at 350 deg.
Bernice Humphrey

CRISPY BAKED CHICKEN WINGS
2 lbs. chicken wings
2 tsp. seasoned salt
1/2 c. butter or oleo
2 c. instant potato flakes
Melt butter and salt. Spread potato flakes on wax paper.
Roll wings in butter, then in flakes. Bake in a 13 x 9 x 2
inch pan at 350 deg. for 35 minutes.

Esther Grohs

BEANS LASAGNA STYI, F

Bernice Humphrey

~----

1 lb. ground beef
1 lg. can B & M baked
beans
1/4 c. onion, chopped
1/4 Co green pepper

1/2 e" Open Pit Barbecue

Sauce
1/2 lb. Mozzeralla Cheese

Brown ground beef with onion and green pepper, Drain off
excess grease, Add barbecue sauce. Set aside. In 2 qt.
casserole dish layer first beans, then barbecued beef,
then cheese until all ingredients are used. Top with
cheese. Bake at 350 deg. for 1 hour. Serve with B & M
Brown Bread.
Karen Harris
LIMA BEAN CASSEROLE

---

1 lb. dried baby lima beans
3 tsp. salt, divided
1/2 c. butter
1 tsp. mustard (salad)

3/4 c. brown sugar
1
1ight molasses
1 c. sour cream

(Cont.)
174

175

Soak beans overnight in water to cover. Drain, cook
beans in fresh water with 1 tsp. salt for 30 to 40 minutes. Drain. Put in greased casserole and dot with
butter. Mix 2 tsp. salt. mustard, molasses and brown
sugar. Spread over beans. Bake 20 to 25 minutes in
350 deg. oven. Then stir in sour cream and bake one
hour longer. Serves 10- 12,

Cut Spam luncheon meat into B suces.
cook lima
beans; drain and mix with baked beans
kidney beans.
Combine tomato sauce,
~auce, onion, brown sugar,
salt and dry mustard; add to beans.
Pour into 1-1/2 quart round casserole, Arrange Spam
luncheon meat slices in spoke fashion on top. Bake at
400 deg. for 30 minutes. 4 to 6 servings.

Helen Geschke
PIONEER BEANS

3 BEAN CASSEROLE

1/2 lb. ham
1/2 lb. bacon
1/4 c. onion, chopped
2 T. white sugar
1 c. & 2 T. brown sugar
1; 4 c, catsup

1/4 c, mustard
2 T. molasses

1 (16 oz.) can Butter Beans
1 (16 oz,) can baked beans
1 (16 oz,) can kidney beans

Brown ham, bacon and onion, Partially drain beans and mix
beans together, Simmer 20 minutes. Mix remaining ingredients and bake in a 350 deg, oven for 1 hour and 20
minutes,
Henrietta Miller

1/2 lb.
1/2 lb, hamburger
1 sm. clove garlic
1 c. onion
1/2 c. oatsup

1 tsp. salt
3/4 c. brown sugar
1/2 c. white sugar
2 tsp. vinegar
1 tsp. dry mustard

Brown bacon in skillet. Remove. Saute garlic and onion
in b-acon fat and drain. Slightly cook hamburger (need
not be browned). Combine bacon, hamburger, garlic, onion.
Add to it the catsup, salt, sugars, vinegar and mustard.
Then mix all of the above with 1 regular size can of lima
beans, 1 regular size can of kidney beans and 1 extra
large can pork and beans (or 2 regular size cans pork
and beans.) Place in roaster or large casserole and bake
at 375 deg. for 45 minutes.

3- BEAN CASSEROLE
Anilla Blunck
1 can (12 oz.) Spam

1 can (8 ozJ tomato sauce
1 sm, onion, sliced
2 T. brown sugar
2 T, chili sauce
1 tsp, salt
1/4 tsp. dry mustard

luncheon meat
1 pkg. (10 oz.) froz.
lima beans
1 can (16 oz.) baked
beans
1 can (16 oz.) kidney
beans. drained

(Cont.)

176

LEO'S BREAKFAST CASSEROI..JE
12 slices of bread
(remove crusts)
2 pkgs. mild pork sausage
2 T. mayonnaise

4 to 6 eggs, beaten
6 slices Cheddar cheese

2-1/2 c. milk
(Cont.)

177

E

t
l

l:
;;;

t

Butter palL Put 6 slices of bread on bottom of pan, Fry
sausage and drain. Add mayonnaise and mix. Spread on
top of bread. Add cheese slices. Put remainder of bread
on top of cheese. Dot well with butteL Beat eggs and
milk and pour on top. CoT;er and refrigerate overnight.
Remove 1 hour before baking< Bake at 350 deg. for 45
to 60 minutes.
Darlene Minor

J

BROCCOLI CASSEROLE

1
1
1
2
1
1

2 (10 oz.) pkgs. frozen
chopped broccoli
(cooked & drained)
1 c. rice
1 c. celery, cllced
1 c. onion~. sautee! in
1 stick Oleo

I

t
g
r

3

1 lg. jar Cheese Whiz
1 can crearn of celery
soup
1 can cream of rnush-·
room soup

Combine all ingredients in casserole dish, Bake at 350
deg, for 30 nlinutes. Serves 8 or 10.
Debra Longo
Marcia Carver
Cheryl Becker
Jean Ignasiak
Barbara Page
Mrs. Herb Eisenhart

1

CALORIE CAREFUL CASSEROLE

1

Cornbine a 10-3/4 oz. can of conc!Bnsed cream of mushroom soup and 1-1/4 cups of water in a saucepan. Bring
just to a boil. stirring oc-casionally, Stir in 1-1/2 cups
of rice, a 7 oz. can of tuna that has been drained ancl flakeel, an 8-oz. can of peas. drained and 1/2 tsp. salt. Pour
this into a 1-1/2 qt. C8sserole. ?prinkle with 1/2 c. grated
Cheddar cheese. Cover and bake at 400 deg, for 25 minutes.
This amount will make about 4 servings.
, Belen Bell
COMPANY CHEESE STRATA (or Kiesh)
6 slices of bread, no crusts
Sliced American cheese
10 0z. pkg. of cooked spinach
(well drained) or broccoli
1 c~ cooked ham or chicken

3 or 4 eggs, slightly beaten
1-1 I 4 c. milk
1 tsp. minced onion
1/2 tsp. salt
1/4 tsp. dry mustard

Fit bread into a 9 x 13 inch cake pan. (May be smaller and
use less bread, Lay cheese slices over the bread, Combine eggs, milk, onion, salt and mustard. Beat until well
blended< Fold in spinach or broccoli and finely diced ham
or chicken, P0ur over bread and cheese, Refrigerate for
6 hours or over night, Bake uncovered 1 hour at 325 deg.
Insert knife and if it comes out clean it is doneo Let stand
10 minutes before serving,
Jeanette Hartman
CHICKEN CASSEROLE

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

1
1

CAREFREE CASSETIOLE

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

1-·1/2 lb. hamburger,
l/2 c, celery
browned & drained
l-1/2 c. tomato juice
1 can french cut beans
1 c. water
1 sm. can mushrooms
Combine all ingredients. Bake at 350 deg. for 30 minutesv
Marty Gottschalk

4 or more cups diced chicken
(quite large pieces)
7 oz. pkg, macaroni. raw
2 c. milk
1 can cream of celery soup
1 can cream of mushroom
soup

1/2 lb, grated American
cheese
1 sm. onion, or
1 T. onion flakes
1 sm. jar pimento
(Cont)

178

179

I

Stir all together. Let stand in refrigerator overnight.
Bake next day in moderate oven for approximately 1hours covered" May uncover for about 1/2 hour longero
Jessie L. Sheen
CHICKEN CASSEROLE WITH A SAUCE
2 chicken breasts cooked in small amount of water with
1 stalk of celery, cooled and cut in small pieces.

1 egg, beaten
1 can mushroom soup
1 can chicken noodle soup
3 pieces day old bread, cubed

1/2 stick butter, melted
Crushed cornflakes or
buttered crumbs

Beat egg, blend in soups, add bread and chicken. Do not
add salt. Pour into buttered casserole, 6 x 10 x 2 inches.
Bake at 350 deg. for 1 hour. Cut into serving squares.
Make sauce as follows and dip over servings~
2 c. broth
4
flour
2 or 3 hard boiled eggs,
1 smv can mushrooms
chopped
Serves 8 for lunch or 6 for dinner"
Ruby Alswager

CHICKEN PAPRIKA
Mix 1/4 c. oil with 2 tsp. paprika in skillet and heat.
Add: 2-1/2 - 3 lb. cut up chicken and brown.
Mix and sprinkle over chicken:
1 T. flour
1 tsp. pepper
1 tsp. salt
Pour 1 c. boiling water over chicken. Add 4 peeled and cut
up potatoes and 1/2 c. chopped onion. Cover and cook slowly for 45 minutes. Remove chicken and potatoes to platter.
Stir 1/2 c. milk and 1 T. vinegar into skillet. Add tnore
paprika if desired. Pour over chicken and serve.
Helen Rusk

/

CHICKEN SOUFFLE
8-9 slices bread, crusts
removed
4 - 5 c. cooked chicken
chunks
1/2 lb. sliced fresh mushrooms or 6 oz. can
6 oz. can water chestnuts,
sliced
1/2 c. mayonnaise

.1/2 lb. Cheddar cheese,
shredded
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 can cream of celery
soup
1 can cream of chicken
soup
Buttered bread crumbs

CHICKEN CASSEROLE
Brown one cut- up chicken (frying chicken) in 4 T" butter.
Brown 1 pkg. Chicken Rice-A-Roni in 2 T. butter. Remove to a 3 qt. casserole or a 9-1/2 x 11 inch cake pan.
Stir in 2 c. of hot water, contents of chicken flavor packet.
1 can (16 oz.) stewed tomatoes and 1/2 tsp. salt
Arrange browned chicken on top,
Cover and bake at 375 deg. for 35 to 40 minutes. Uncover
last 10 minutes. Makes 6 delicious servings.
Mrs. Anna E. Bredemann

Line large, flat buttered baking dish with bread slices.
Top with chicken, mushrooms and chestnuts. Dot with
mayonnaise and sprinkle with cheese. Combine eggs, milk
and salt and pour over chicken. Mix soups and spoon over
top. Cover with foil and refrigerate overnight. Bake 1
hour at 325 deg. Uncover, sprinkle with crumbs and bake
1/2 hour longer at 350 deg. Let stand 10 minutes to firm
before serving. Serves 8. (Crushed potato chips or Chinese noodles may be substituted for bread crumbs.)
Helen Rusk

180

181

CHICKEN STRATO
--------

-MILLIE'S
- - - - -CHICKEN
- - - - - -CASSEHOLE
------

Put one 8 oz. pkg. of dressing in a 9 x 13 inch pan for layer one.
Put 3 or 4 cups of cut up chicken over the layer of dressing.
Make a sauce of:
1/2 c. melted butter
1/2 c. flour
Mix. Add to this mixture - 4 c. of chicken broth, Heat until mixture starts to thicken. Set aside.
Beat 6 eggs slightly. Add sauce to beaten eggs careful so
it doesn't curdle.
Cook until it thickens. Pour over chicken and dressing.
You may add pimentoes to sauce for color if desired,
Bake chicken loaf for 45 minutes at 325 deg. Make gravy.
Gravy:
1 pkg. froz. peas, cooked. When cooked add 1 can of cream
of chicken soup, undiluted to peas. Heat, Pour over chicken loaf.
C, Boyle

1 can cream of mushroom
soup
1 can cream of chicken or···
celery soup
1 soup can of milk

1 c. raw rice
1 cut- up frying chicken
Salt & pepper
1/2 pkg. onion soup mix

Heat oven to 350 deg·. Butter a 9 x' 13 inch baking dish.
Combine soups, milk and rice in casserole. Lay chicken
pieces on top and sprinkle with the onion soup mi?' .. <:;'over tightly with foil and bake at 350 deg. for 1-1/2 hours.
Serves 6.
Millie Bolton

SUE'S CHICKEN CASSEROLE

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

Combine and set aside:

GRANDMA'S CHICKEN CASSEROLE
-------·--

1 can cream of chicken

'~

3 cans cream of celery
soup
8 c. diced chicken
4 oz. jar pimiento (opt.)
2 cans cream of chicken
soup
1/2 c. milk
1 c, dairy sour cream

1 c. raw rice. cooked
1 lg. onion. diced
1 c. green pepper. diced
(opt.)
2 tsp. butter
16 oz. pkg. stuffing
4 c. chicken broth
6 eggs. beaten

Makes two 9 x 13 inch pans. Bake at 325 deg, for approximately 40 to 60 minutes.

2/3 c. milk

soup
1 can cream of mushroom soup

2 eggs. beaten

1 can chicken broth

2 chickens, cooked and boned
1 pkg. Catherine Clark dressing mix (8 oz.) pkg.

Cook chickens and remove meat from bones, Place dressing mix in the bottom of a large casserole, reserving a
little bit for topping. Place chicken pieces over dressing,
and pour soup mixture over alL. Sprinkle reserved dressing over top" Bake at 350 deg. for 30 minutes.

Ruby Alswager
Rita Bork
182

183

I

-

~
I

MOTHER'S QUICK AND EASY

SUNDA~

CHICKEN

Into large serving platter empty contents of one tub
Kentucky Fried Chicken (dispose of tub irrtmediately).
Serve to guests. When guests begin to compliment and
comment on how much your chicken tastes like Kentucky
Fried Chicken tell them the Colonel stole the recipe
from your mom.
George Rohde

Mix all ingredients except biscuits, oleo and cornmeal.
Place in a shallow 2-1/2 qt. casserole. Bake at 400
deg. for 10 minutes. Dip biscuits in melted oleo, then
in cornmeal. Arrange around the casserole. Bake 20
to 25 minutes or longer or until bisquits are golden
brown.
Dorothy Kuehn

CHOP SUEY
CORNED BEEF AND CABBAGE CASSEROLE
Brown llb. any type of meat with 1-2 T. butter"
Add diced celery (2 cups)
Add diced onion (1 cup)
Add enough water as needed to simmer (1-1/2 hrs.)
Salt & pepper to taste

5 me d. potatoes, sliced
1 med. onion, diced or
sliced
4 c. shredded cabbage

Just before serving, add enough soy sauce and flour paste
to thicken above mixture.
Serve over rice or crisp noodles and top with soy sauce.
(Can use pork chops, which I prefer, or beef, chicken,
lamb) Trim most of fat from chopso

Grease baking dish (at least a 2 qt. with cover,) Place
sliced potatoes on bottom, then onions, then cabbage.
Crumble the corn beef and spread on top. Dilute the
celery soup with milk and pour over top. Cover and bake
at 350 deg. for one and one-half hours.

1 can corned beef (12 oz.)
1 can cream of celery soup
1-1/2 c. milk

Mary Butler

Vera Olson

CHUCK WAGON CASSEROLE
CRAB CHIAPPENO
2 c. cooked beef, cubed

1 tsp. chili powder
1 can refrigerator biscuits
2 T. melted oleo
1/4 c. cornmeal

1 can whole kernel corn,
drained
1 (10 oz.) can condensed
tomato soup
1 c. shredded Cheddar
cheese
1 tsp. minced onion

(Cont.)

184

1/2 c. olive oil
1 T. garlic, chopped
1/4 c. parsley, chopped
1/2 c. celery, chopped
1/4 c. green pepper, chopped
3 c. water
3 c. tomato juice

2 c. solid pkd. tomatoes
1 c. tomato sauce

Salt to taste
1 T. paprika
1/2 c. sherry wine
1 c. onion, chopped
(Cont.)

185

I

Braise onions, garlic, parsley, celery and green pepper in
oil until golden brown. Add tomato and tomato sauce,
salt, pepper, paprika and sherry.
Cook 15 minutes. Add water and juice. Cook slowly for
one hour. (I use slow cooker).
1/2 tsp. basil
1/2 tsp. Italian seasoning

12 oz. froz. Wakefield
King crab
2- 3- cans shrimp

1/2 hour before serving add crab and shrimp(juice too).
Heat. Serves 6 - 8.

Barbara Page

EGG CASSEROLE
-·--6 eggs, beaten

1 can mushroom soup
2 c. milk

8 slices white bread cut
into bite size pieces
3/4 lb. grated sharp
Cheddar cheese

1 T. onions, finely chopped
Mix all ingredients. Pour into greased casserole dish
(mixture will raise some.) Arrange 1 lb. bacon which
has already been cooked and crumbled on top. Cover and
refrigerate overnight. Bake 1 hour covered at 325 deg.
Peggy Lena
Serves 5 - 6.
HAMBURGER PIE
--~--

Fill pie crust or Bisquick crust with prepared cooked hamburger mixture which includes salt, pepper, dash of garlic
and onion. Top with slices of cheese and then top with
crust. Bake until golden brown and just before serving,
if desired, pour can of cream of vegetable, cream of chicken or cream of mushroom soup, heated, over top. Bake at
Vera Olson
350 deg.

ENCHILADA CASSEROLE
1 (11 oz.) can cream of
mushroom soup
1-1/2 c. water
*8 ozs, of mild Taco sauce
*4 ozs. of hot Taco sauce
1 c. chili sauce
1 doz. large corn tortillas

2 lbs. ground beef
1 tsp. salt
Dash black pepper
1/2 tsp. cayenne pepper
1 sm. onion, diced
1 lb. Cheddar cheese
2 (4 oz.) cans whole chili
peppers (green or red)

Preheat oven to 350 deg. Season meat with salt, black
pepper and cayenne pepper. In large skillet, brown meat
with onions, Drain grease from cooked meat. Slice
cheese and set aside. Drain and rinse chili peppers to remove seeds. Slice lengthwise in.l/2 inch strips. Set
aside. In medium mixing bowl, blend by stirring cream
of mushroom soup, water, taco sauces, chili sauce. Divide sauce equally into two bowls. Bowl 1 will be for
dipping tortillas. Bowl 2 will be for pouring. Dip six
tortillas in sauce bowl L Line greased 9 x 13 x 2 inch
baking pan with sauce - coated tortillas. Spread half of
browned meat over tortillas in pan. Pour half of sauce
from bowl 2 over meat in pan. Arrange half of sliced
peppers over sauce. Arrange half of cheese slices over
peppers. Dip remaining six tortillas in remainder of
sauce in bowl 1. (Sauce may be diluted with water if
necessary.) Lay this group of tortillas on top of casser-·
ole. Spread remaining meat over second layers of tortillas. Pour all remaining sauce over meat. Arrange
remaining sliced peppers over sauce, Arrange remaining cheese slices over peppers. Bake uncovered 45 - 50
minutes. When done, top of casserole should be golden
brown. Serves six hearty eaters.
*A twelve ounce can of Enchilada Sauce can be used in
place of the taco sauces.
Marcia Carner
Julia Schwersinske

187
186

I &o

GOOD HAM CASSEROLE

HAMBURGER PIE
4 hard cooked eggs,
finely chopped
1 c. frozen peas
Crushed potato chips
1/2 c. grated Cheddar
cheese

4 c. diced ham
1/4 c. diced green pepper
1/4 c. diced onion
1 can cream of mushroom

soup
1 can cream of celery
soup
2 or less c. cooked noodles

Brown pepper and onion in butter. Add ham, peas, cheese,
noodles and soups and eggs. Put in casserole and sprinkle
with crushed potato chips. Bake for 1 hour at 350 deg.
Ruby Alswager

Crust:
1 c. Bisquick
1/4 c. milk
Roll out and place in 8 or·9 inch pie pan.
Filling:
Brown - 1 lb. hamburger
1/4 tsp, pepper
1/2 c. onion
1/2 tsp, salt
Thicken with 2 T. Bisquick.
Top with 1 c. shredded cheese m~ with 2 eggs. Cover with aluminum foil and bake for 30 minutes at 375 deg.
Uncover last 10 minutes.
Marie Metzger
HAMBURGER SKILLET DISH

HAMBURGER CORN CASSEROLE

1-1/2 lbs. ground beef
1 c. onion
1 (12 oz.) can (1-1/2 c.)
whole kernel corn
1 can condensed cream of
mushroom soup
1 c. dairy sour cream
1/4 c. pimento, chopped (opt.)

3/4 tsp. salt
1/2 tsp. pepper
3 c. medium noodles,
cooked
1 c. soft bread crumbs or
croutons
3 T. butter, melted

1 lb. ground beef
1/2 c. onions, chopped
4 c. canned tomatoes,
cut in bite- size pieces

1/4 c. Heinz 57 Sauce
2 tsp. salt
Dash pepper
1 c. elbow macaroni, uncooked

Brown beef and onions. Drain off excess fate Stir in remaining ingredientso Bring m~xture to a boil, then reduce heat. Simmer, uncovered, 15 to 20 minutes, stirring occasionally until macaroni is tender.
Louise Oldenburg

Brown meat, add onion, cook until tender but not brown.
Add next 8 ingredients. Mix well. Stir in noodles. Pour
into 2 quart casserole. Mix crumbs and butter. Sprinkle
over top. Bake in moderate oven at 350 deg. for 30 minutes or until heated through. Snip parsley over top. Makes
8 to 10 servings.

HAMBURGER- TATER TOT CASSEROLE
2 lbs. hamburger
1 c. onion, chopped
1/2 lg. bag tater tots

1 can chicken gravy or
cream of chicken soup
Salt & pepper to taste
(Cont.)

Pennybacker

188

189

/~/

I tl!

!

Use 9 x 9 x 2 inch baking pan or casserole dish with flat
bottom or you may have raw hamburger. Mix raw hamburger and onion, salt and pepper together. Pat this
down on the bottom of pan. Cover with Tater Tots, stand
them up side to side. Cover with chicken- yes - chicken
gravy and bake at 350 deg. for about an hour, until bubbly.
Serves 4.
Diana Melby
POTATO TOPPED MEAT PIE
1 lb. ground beef
1/3 c. onion, chopped
6 servings instant mash- .
ed potatoes
1/2 c. tomato sauce

1/2 Co bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 T. parsley :!:1akes
2 tsp. butter

Preheat oven to 350 deg. Brown meat and onion in large
skillet at a medium heat. Stir occasionally. Prepare instant mashed potatoes according to directions on package.
Stir tomato sauce, bread crumbs, salt, and pepper into
meat mixture. Pat meat mixture onto bottom and side of
a 9 inch pie pan. Fill meat crust with potatoes. Sprinkle with parsley flakes and dot with butter. Bake at 350
deg. 15 to 20 minutes. Serve hot. Makes 6 servings.

Brown beef in oil. Add sauce, paste, beer, tabasco, oregano, salt. Simmer 20 minutes. Mix together in another
bowl cheeses and sour cream, mix thoroughly.
Saute green pepper. Spread half the noodles in bottom of
lightly greased 2 quart casserole, or Dutch oven. Cover
with cheese and sour cream mixture, sauteed green pepper
and remainder of the noodles. Pour meat sauce over the
top. Bake at 375 deg. for 45 minutes.
Rachel Trobaugh

PASTRY CRUST
4 c. flour
1 T. salt
1/2 lb. shortening

1 c. cold water (more or
less)

Mix like a pie crust. Let the pie crust sit in the refrigerator while preparing the filling.
PASTY FILLING

Henrietta Miller
1 lb. beef stew meat, cut
into smaller pieces

MOVING DAY CASSEROLE
1 (8 oz.) pkg. noodles,
cooked and drained
1/2 tsp. oregano
1 c. cottage cheese
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1 lg. green pepper, chopped
(Cont.)

1 lb. ground beef
1 T. oU
2 cans tomato sauce
1 can tomato paste
1 cup beer
1/2 tsp. tabasco
1/2 tsp. salt

190

3 med. size potatoes
2 med. size onions, diced

Mix meat, onions, potatoes. Add salt and pepper to taste.
Take your dough out of the refrigerator to get uniform
size, pack dough in a cup, turn it out on a floured board
and roll it out. When rolled out, add a cup of mixture.
Fold over and press with a fork to seal it. You can wet
the edges of the dough if you feel that they won't stick
together. Bake for 45 minutes at 350 de g.
Veronica Eddy
191

CORN MOUSSAKA
1 (17 oz.) can whole kernel
corn, drained
1-1/2 lbs. ground beef
1 T, all-purpose flour
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/4 tsp. ground cinnamon

2 slightly beaten eggs
1-1/2 c. cream style cottage cheese with chives,
drained
1/4 c. Parmesan cheP.se ,
grated
1 (4 oz.) pkg. {1 cup) shredded Mozzarella cheese
Slive:r:ed almonds (opt.)

Spread corn in an ungreased shallow 1-1/2 quart casserole
or a 10 x 6 x 2 inch baking dish. In medium skillet, brown
ground beef and drain off excess fat. Add flour, cook and
stir for 1 minute. Stir in tomato sauce, garlic salt, and
cinnamon. Pour over corn in dish. Bake in 350 deg. oven
for 15 minutes. Meanwhile, combine eggs and cottage
cheese. Spread over meat mixture. Top with Parmesan
and Mozzarella cheese. Sprinkle with nuts, if desired.
Bake 10 to 15 minutes more. Makes 6 servings.
Rose DeBord
GREEK MOUSSAKA
1/2 tsp. paprika
1/2 c. soft bread crumbs
2 large eggplants
.Butter
1/4 c. flour
2 eggs, slightly beaten
1/2 c. grated Parmesan
cheese

2 med. onions, chopped
Vegetable oil
1 lb. ground beef
1 can (6 oz.) tomato paste
1/2 c. water
1/2 c. red wine
1/4 c. chopped parsley
Salt & pepper
/

Saute onion in 2 T. oil for 5 minutes. Add meat and cook,
separating with a fork, until redness disappears. Pour
(Cont.)

192

off f'at. Spoon in tomato paste and add the water, wine,
parsley, salt, pepper and paprika. Cook covered 10
minutes. Stir in 1/4 cup bread crumbs and mix well.
Slice unpeeled eggplants thin lengthwise, Fry in heated
oil a few slices at a time- until tender and golden brown
on both sides. (More oil will need to be added.) Arrange one layer over bottom and sides of a 2 quart
casserole or baking dish. Spread with a layer of meat
Alternate eggplant and meat until dish is filled. Finish with eggplant on top. Melt 1/4 cup butter and stir
in flour. Add milk slowly, stirring constantly. Cook
until thickened and season with salt and pepper." Remove from heat. Add eggs and mix well. Carefuily pour
into dish to cover the top and penetrate lower layers.
Sprinkle with cheese and remaining 1/4 cup bread crumbs.
Dot with 1 T. butter. Bake at 350 de g. for 1/2 hour.
Cool slightly. Serves 6.
Rachel Trobaugh

GREEN PEPPER CASSEROLE
1 lb. hamburger
3 or 4 lg. green peppers
2 lg. onions
1 can (lg.) tomatoes

1 c. Minute Rice
Salt, oregano and
pepper to taste

Spray slow cooker pot with Pam. Cut green peppers into
wide strips. Place 1/2 the peppers on bottom of slow
cooker pot. Layer remaining ingredients, hamburger,
tomatoes, rice and sauce. Then top with remaining
peppers, salt. pepper and oregano. Cook in slow cooker on medium for approximately 6 to 8 hours or in oven
2 to 3 hours at 350 deg.
Sue Kane

193

(?~

c

PIZZA CASSEROLE
1 lb. ground beef

1
1
1
1
1

1

~

1 can tomato soup
(Campbells)
1/2 lb. Italian sausage
1 onion, chopped
1 can Cheddar cheese
soup
2 tsp. oregano
1 green pepper, chopped
1 sm. can tomato paste
Mix first 5 ingredients in pan and brown. Then mix
together remaining ingredients. Add 8 oz. pkg. egg noddles
cooked. Put all in casserole dish and sprinkle with
Mozzerella cheese. Bake for 30 minutes at 350 deg.
Mrs. Bill Lyman
Tami Weis
PORK SAUSAGE CASSEROLE

1 lb. pork sausage - cook for 5 min., drain and break up.
Mix together:
2 T. chopped onion
1 c. cooked rice
l egg
1/4 c. grated carrots
2 T. chopped parsley
1 smo chopped apple
2 T. chopped celery
Combine sausage and mix together and pack in 1 qt. ring
mold" Bake 1/2 hour at 350 deg. and drain. Continue
baking another 15 minutes and drain. Unmold and fill
with scrambled eggs. Serves 8.
Helen Rusk

POTATO SALAD CASSEROLE
2 lbs. froz. hash browns,
thawed
1 stick melted butter or
oleo
1 tsp. salt
1/4 tsp. pepper

1/2 pt. sour cream
10 oz. grated Sharp
Cheddar cheese
1 can cream of chicken
soup
1/2 c. chopped onion
(Cont.)

194

Mix all ingredients and put in a 9 by 13 inch pan. Top with
2 cups crushed corn flakes mixed with 1/4 c. melted butter. Bake at 350 deg. for 4'5 minutes. Serves 12o
Mary Jane Feist

GREEN RICE & CHEESE CASSEROLE
Mix:
1 can cream of mushroom

8 oz. jar Cheez Whiz

soup, undiluted
Add:
1/2 c. celery, chopped
1/2 c. onion, chopped
3/4 stick oleo melted

Pkg. chopped broccoli
(10 oz.)
1-1/3 c. instant rice, dry

Mix together and bake in covered 1 qt. dish for 40 minutes
at 375 deg.
Shirley Raith

SHEPARD PIE
1 to 2 lbs. hamburger
1 can peas, drained
1 can mushroom soup with
1 can w~ter
1 can or froz. sliced carrots,
drained (fresh are better)

4 to 5 Co mashed potatoes
1 pkg. onion soup

2 large onions

Fry hamburger, onions and pkg. of soup. Drain most
grease off. Put the hamburger mixture in casserole
dish. Put carrots on top hamburger then peas, then
mashed potatoes. Put in oven at. 350 deg. for 1 hour.
Can be made up the night before.
Nancy Zirbel

195

SAUERKRAUT CASSEROLE

,/<-'''

8 strips of bacon, cubed
and fr-ied

1 lg. can tomatoes
1 lg. can sauerkraut
1-1/2 c. sugar

Add all ingredients together (including bacon grease) in a
baking dish. Bake at 350 deg: until it looks done (several
hours). Or may be done in a slow cooker for several
hours.
Darlene Minor

-II

2 c. macaroni (cooked
& drained)
1 med. onion, diced
1 me d. green pepper,
chopped

1 - 2 stalks of celery
(sliced thin).
1 can tuna

Mix with cheese mixture. Put in casserole dish and bake.
275 - 325 deg. for 1/2 hour covered.
Debra Longo
TUNA FISH- HOT DISH

SPAGHETTI CHEDDAR CASSEROLE
8 oz. spaghetti, cooked
1 can cream of celery soup
3/4 c. milk
2 eggs, slightly beaten
1-1/2 c. grated Cheddar
cheese

1/2 med. green pepper,
sliced in 1 inch strips
1/4 tsp. pepper

2 cans tuna, flaked
1/2 lb. med. wide noodles,
cooked & drained
1 box froz. peas, cooked
and drained
4 oz. can mushrooms, sliced

1 sm. onion, minced

Pimiento and seasoning
White sauce, about 2 cups
Browned buttered bread
crumbs

I

In large bowl blend soup with milk. Stir in eggs, 1 cup of
cheese, green pepper and pepper. Add cooked spaghetti
and mix well. Pour into 2 qt. baking dish. Sprinkle with
remaining cheese. Bake in a 350 deg. oven for about 30
minutes.
C. Finucane
TUNA BAKE

Saute mushrooms and onions in 2 T. butter. Place layer
of cooked noodles in buttered casserole. Cover with onehalf the tuna fish. Then a layer of cooked peas, a little
chopped pimiento, about half the mushrooms and onions.
Repeat, using all ingredients. Pour the white sauce over.
Dot with browned buttered bread crumbs and bake in moderate oven 350 deg. for 45 minutes.
Ethel Malvasio
VEGETABLE CASSEROLE

1 can cream of celery soup
2 - 3 inches Vel veeta cheese

2/3 c. milk

Place soup, cheese and milk in sauce pan long enough to
melt cheese.
(Cont.)

196

10 oz. froz. French style
green beans

10 oz~ froz. peas & carrots
10 oz. froz. lima beans

Put in pan and boil. Simmer 5 minutes and drain. Add:
(Cont.)

197

!fR~

L!Jli£"QG¢JQ¥Ji,.Jl_;:;J( }i;~Mi¥fit~!'f,m''''t>i""'"':~··.;.,~>Nt"~'*'?'0';"""7'_--:,:;;;;:-~ -------~---

1 can cream mushroom soup

~

8 oz. mushrooms, drained

Put in greased casserole. Top with:
Thin slices American cheese
1 c. French fried onion rings
Croutons tossed in butter or

i

1
l
l

Bake at 350 deg. for 30 minutes. Do not overbake.
Barbara Page

E

ZUCCHINI CASSEROLE

f

3 sm. or 1 lg. zucchini
peel and cut up

l

5 slices of bread cut into
cubes (crust off) fried
in 1/4 lb. butter

1 large onion
3 tomatoes

Layer ingredients. Top with:
1/2 c. Parmesan cheese
1 tsp. salt
1/2 tsp. oregano
2 tsp. sweet basil
Top with pats, of butter. Bake at 350 deg. for 1 hour.
Therese Hoffman

SHIPWRECK
1 lb. beef, chopped
1 can kidney beans
potatoes
1 can tomato soup or puree
1 onion
Salt and pepper
celery
Paprika
Slice an onion into buttered casserole. Cover onion with
thin slices of raw potatoes. Follow with layer of meat,
and next with a layer of celery (chopped). Add another
layer of potatoes and then the kidney beans. Season each
layer lightly. Top with can of tomato soup or puree. Cover casserole and bake in 350 deg. oven for 2 hours.
Gudrun Thome

198

BRUNCH BAKE
Place one layer of bread on the bottom of pan. French
bread is good but any type can be used. Place a layer of
thin sliced ham over the bread, Then place slices of
cheese over the ham. Again, you can use any type of
cheese such as American, Cheddar, etc. Then place another layer of bread and if you wish, sprinkle chopped
onions, mushrooms, green pepper~, etc. over the bread.
For every two slices of bread you use, mix together one
egg and one cup of milk. Pour this mixture over,th,e.
bread, cover and refrigerate at least 8 hours or overnight Dribble melted butter over top and bake at 350
deg" for one hour,
Mary Butler
BREAKFAST-BRUNCH
EGGS PORTUGAL
3/4 T. prepared mustard
1-1/2 lbs skinless sausage
1 can cream of mushroom
8 slices white bread
soup
3/4 lbs. Cheddar cheese
1/4 c. dry Vermouth
4 eggs
2-1/2 c. milk
Cube and brown sausage. Spread over bottom of pan. Cube
and add bread. Shred cheese and add to pan. Slightly
whip eggs and milk and mustard. Pour over top. Mix soup
and wine. Spread over top of above. Bake at 325 deg. for
45 minutes. Let stand 10 minutes before serving. Can be
refrigerated overnight before baking.
Bernice Humphrey

DENVER OMELET
2 eggs, well beaten. Add ham, onions, mushrooms, green
peppers, chopped up. Pour in electric frying pan at 350
deg. When ·done on one side flip over and put 2 slices of
cheese in middle. Fold in half. Serves one.

199

I

SCRAMBLED EGG CASSEROLE
12 slices buttered bread
crumbs
2 lb. sausage, precooked
2 c. cheese, grated

VENISON MEAT LOAF

1 qt. mUk
Salt and pepper
8 eggs

Mix together and put in a large baking dish. May be kept
overnight in the refrigerator .. Bake with crushed crackers
on top for 40 - 60 mim:tes.
Beulah Cassman

1 lb. venison
1/2 lb. hamburger
1 med. onion, chopped
1 stalk celery, thinly sliced
1 small green pepper, chopped

1 c. bread crumbs
1/4 to 1/2 c. ketchup
1 egg
Salt and pepper to taste

Bake at 350 deg. for 1 hour, unco'vered. Remove grease
after first 1/2 hour.
Debra Longo
CORN DOGS

NEW ENGLAND ALA KING

1/2 can milk
2 T. cooking Sherry
12 butter crackers

2 lbs. Haddock fresh pre-

ferably. If using frozen,
press out as much water
as possible.
1 can mushroom soup

Lay fish in baking dish. Pour soup over fish (mix the soup
with milk.) Add sherry. Crush crackers on top of mixture.
Bake at 400 deg. for about 25 minutes or until fish flakes
will separate. May substitute other boneless fish.

l tsp. salt
1-1/2 c. flour
1/8 c. sugar
1 c. yellow corn meal
3-4 tsp. baking powder
2 eggs
·onion flakes (opt.)
1 T. dry milk
1 T. dry mustard
Approx. 1 c. milk
1/3 c. prepared mustard
Mix batter. Place hot dog on stick. Cover hot dog wi.th
batter. Cook in deep fat fryer at 375 deg, until done.
Rose DeBord

BAKED LIVER

June Metzger

Do not drain salmon, but pick out bones and coarse skin.
No seasoning is required. Mix well, shape and fry to
golden brown in one half inch of hot fat,
Ethel Malvasio

1 lbo liver
1/2 tsp. salt
2 c. bread crumbs
Bacon slices
l/2 c. ground salt pork
Blanch liver for 5 minutes in boiling water. May use pork,
beef or calves liver. Cover bottom of casserole with bacon slices. Add a layer of liver. Combine the bread
crumbs and ground salt pork to form dressing. Cover
liver with layer of dressing and top with remaining liver. Season. Cover and bake at 350 deg. for one hour.
No additional moisture is necessary, since the casserole
stearns itself.
Bette Doperalski

200

201

SALMON PATTIES

1/2 c. flour

1- 1 lb. can pink salmon
1 egg

[

ELEPHANT STEW
(Serves 3, 752)

DRIED BEEF SPECIAL
2 rabbits (opt.)
Salt and pepper to taste

1 pkg. (7 oz. of Creamettes

1 elephant {med. sizet diced)

After the sixty days required to cut elephant into small
cubes, place in a 5 ton casserole. Add enough brown
gravy to cover. Cook in 325 deg. oven for about 4 weeks.
During final 7 minutes, cook Creamettes as directed on
package. Drain, do not chill. Mix immediately with elephant stew. Serve hot. If guests bring their guests, add
2 rabbits 9 but only if necessary, as most people do not
like to discover hare in their stew"
Just a joke!
Nancy J. Fries
Beck Hall
QUICK SPAM DELIGHT

1 (8 oz.) cream cheese
1/4 tsp. garlic salt
2 T. milk
1/2 c. sour cream
1/4 lb. dried beef, broken
1/2 c. pecans with 2
into very sm. pieces
T. butter
1/4 c. green pepper, chopped
1/4 tsp, pepper
fine
• 1/4 tsp. salt
2 T. chopped onion or onion
flakes
Bring cheese to room temperature and mix with milk. Combine all ingredients then add sour cream. Mix welt Chop
pecans and mix in melted butter. Sprinkle on top of spread
in an 8 inch pie plate. Bake at 350 deg. for 20 minutes.
(Lightly grease pie plate with margarine).
Pauline Mehring
CHMMY CHINGO

1 can Spam, grated
1-1/2 c. Cheddar or American
cheese, grated

1 lg. T. onion, grated

Mix well with fork. Spread on half of hamburger bun or
English muffin. Broil until bubbly.
Tami Weis
PIZZA BURGERS
Brown 1-1/2 lbs. hamburger and drain.
Season to taste - salt, garlic salt, onion salt.
Add 2 (4 oz.) cans pizza sauce
Simmer. Spoon onto half hamburger bun. Sprinkle with
Mozzarella cheese. Broil until cheese is melted and
brown.
Tami Weis

3 pkgs. dried beef
Shredded lettuce
Cooking oil
Tomatoes, diced
Green pepper, chopped fine
Grated cheese
Onion, chopped fine
Hot sauce
1 pkg, Tortilla shells, floured Sour cream
Place 3 or 4 pieces of dried beef, onions, green peppers on
a tortilla shelL Roll and hold together with toothpick.
Fry to golden brown on both sides. Place on paper towel.
Then place on plate and top with any or all of remaining
ingredients.
Sue Kane

HOME MADE HARD SA USAGE
2 lb. hamburger
1 c. water
2 tsp. liquid smoke
3 T. Morton's Tender Quick

1/2 tsp. onion powder
1/4 tsp. garlic powder
1 T. mustard seed
(Cont.)

202

203

Mix together all ingredients. Divide and make 4 rolls out
of meat. Wrap in foil, shiny side next to meat. Refrigerate for 24 hours. Punch holes with tooth pick on bottom side of rolls. Bake on cookie sheet for 1-1/4 hours
at 325 deg.
Beulah Cassman
HOMEMADE SUMMER SA USAGE

Mix all ingredients well. Form into 2 rolls - 2 inches and wrap in foil. Refrigerate for 24 hours. With a fork
poke holes in foil on bottom of each roll. Place rolls on
rack over a cake pan to catch any liquid that drips
during baking. Bake in 350 deg. oven for 1 hour. Cool,
then refrigerate. Best when served 2 or 3 days later.
Slice in 1/4 inch pieces. Serves 10 to 12.
Velma Miller

\
\

VERY GOOD ONION BARBECUE SAUCE
(Great on chicken and ribs)
1/2 c. wine vinegar
4 lg. cloves of garlic,
minced
4 T. brown sugar
2 T. Worcestershire Sauce
1/4 tsp. tabasco sauce

2 cans cream of mushroom
soup
2 cans onion soup
1 c. catsup
1/2 c. salad oil

3 T. Orient3.1 sesame seed
paste or tahini
1-1/2 tsp. rice wine vinegar
1 T. soy sauce
1 T. dry sherry

2 tsp. sugar
1/4 tsp. cayenne
1 T. peanut oil
2 T. chicken broth
2 scallions, thinly sliced

In a small mixing bowl, whisk aq of the ingredients together,

2 T. Morton's Tender
Quick Salt
Meat cure:
1 T. liquid smoke
1 T. mustard seed

3/4 c. water
2 lbs. lean ground round
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder

ORIENTAL SESAME SAUCE

except the scallions. Float scallions on top of the sauce
and serve. Serve over thin noodles, steamed vegetables or
cooked fish.
Shirley Broome

PIZZA FONDUE
1/2 c. onion, chopped
1/4 tsp. garlic powder
1/2 lb. "ground beef or chuck
2-1/2 c. (10 oz.) Cheddar
2 cans (10-1/2 oz..) pizza sauce
cheese, grated
1 T. cornstarch
1 c. (4 oz.) Mozzarella
1-1/2 tsp. fennel seed (opt.)
cheese, grated
1-1/2 tsp. O!egano

Combine all ingredients. Cover and simmer for 15 minutes. Stir often.
Bette Doperalski

Brown beef and onions. Reduce heat- add pizza sauce,
cornstarch, fennel seed, oregano and garlic powder. Stir
and heat until mixture reaches a boil and thickens, about
5 minutes. Combine cheese. Add 1/3 at a time and stir
until melted after each addition. For serving, spear rye
or French bread cubes or toasted English muffin cubes
with a fondue fork. Serves 4- 6 as a main dish, or 1012 as an appetizer.
Deb Barry

204

205

CALICO BEAN SALAD

,. 1/2 c. white sugar
2 tsp. vinegar
1 tsp. dry mustard
1 can pork & beans, drained
1 can lima beans, drained
1 can kidney beans 9 drained

1/2 to 1 lb. ground beef
1/2 to 1 lb. bacon
1 c. onion, chopped
1/2 c. catsup
1 tsp. salt
1/4 c. brown sugar

Cook bacon, drain. Brown ground beef, drain off excess
fat and add onion. Cook until onions are clear. In casserole add beans, meat mixture of ground beef and -onion,
bacon and remaining ingredients, Mix, Bake in 350 deg.
oven for 40 minutes.
Rose DeBord
THREE BEAN SALAD

1 can green beans
1 can yellow beans
1 can kidney beans
2 med. onions, sliced

2 green peppers
1 sm. jar pimientos
4 stalks celery, chopped

Bring the following to a boil. Pour over the bean mixture
and chilL
2 c. vinegar
1/2 c. water
salt
2-1/2 c. sugar
Ethel Malvasio
FRESH BROCCOLI SALAD

1 lg. head fresh broccoli or
one pkg. of frozen broccoli
2 stalks celery, chopped
2 green onions, chopped

207

12 sliced, stuffed green
olives
1/2 c. mayonnaise
1/2 c. yogurt
3 hard boiled eggs, sliced
(Cont.)

Cut broccoli into bite size pieces and steam in an uncovered pan for 10 minutes, until tender crisp, Allow to
cool, then mix thoroughly with the chopped celery, onions, green olives, mayonnaise and yogurt. Garnish
with hard boiled eggs, Flavor improves if the salad is
made the day before or i.f chilled for several hours.
Shirley Broome
COPPER CARROT SALAD
6 lb. carrots, sliced thin

3 sm. onions, sliced thin
1-1/2 green peppers, chopped
3 cans tomato soup
2-1/4 c. sugar
Peel~

1-1/2
1-1/2
3 tsp.
1-1/2
3 tsp.

c. vinegar
c. cooking oil
salt
tsp. pepper
dry mustard

CAULIFLOWER SALAD
4 c. fresh cauliflower,

2/3 c. green pepper, chopped
1/2 c. pimento, chopped
1/2 c. onions, chopped

thinly sliced
1 c. pitted black olives,
coarsely chopped
Dressing:
1/2 c. salad oil
3 T. lemon juice
3 T. white wine vinegar

2 t,sp, salt

1/4 tsp, pepper

Mix salad ingredients. Beat dressing. Pour over salad.
Cover, chill at least 4 hours. May reuse dressing.

Peggy Lena

slice and cook carrots. Drain and cooL Add onions

and green pepper. Lay on top of carrots. Combine remaining ingredients in saucepan, Heat to a boiL Pour
over vegetables and chill overnight.
Joyce Windsor
Violet Hansen
CAULIFLOWER
- SALAD
1 c. mayonnaise
1 medo onion, cut in rings
1/4 c. granulated sugar
1 lb. bacon, fried and
1/2 c. grated Parmesan cheese
crumbled
1 head of cauliflower, cut in
1 head of lettuce, broken
small pieces
in pieces
1 pkg, frozen peas, boiled &
drained
Put all ingredients in the order listed into a large bowl.
Do not stir. Let stand covered in refrigerator for 6 hours
or overnight. Toss just before serving.

Janet Proffit
Bette Doperalski

208

HOT CHICKEN SALAD
4 lbs. chicken (stewed and

up)
Chicken broth (thickened)
1 lb. elbow macaroni (boiled
and drained)
1 cup celery, chopped
I!Ut

1/2 green pepper, med,
size, chopped
1 (4 oz.) jar pimiento
1 can mushroom soup
Salt & pepper to taste

Combine all ingredients, Put in baking dish. Bake at 350
deg. for 1-1/2 hours. Serves 12.
Maxcine King
GREEN AND WHITE SALAD

1/2 tsp.
1/2 tsp,
1/2 tsp.
1/4 tsp.
Dash of

1/2 head cauliflower
1/2 bag fresh spinach
1/2 c. fresh mushrooms
3 T. white vinegar
6 T. oil
1 clove gar 1ic

dry mustard
basil
salt
pepper
nutmeg
(Cont.)

209

(7r

Cu
CO'
COl

ior
wi1
m~

Mix together oil, vinegar and spices. Slice the mushrooms and marinate in the dressing for at least two
hours. Break the spinach into bite size pieces. Cut the
cauliflower into florets. Just before serving, toss the
cauliflower and spinach with the marinated mushrooms
and dressing,
Shirley Broome

cc
6 J COLE SLAW

3:
1- 3 c. cabbage, chopped
3 c 1 onion, chopped
2- 1/2 c. green pepper, chopped

11
1f
Pu
Do
or

2 T. vinegar
2 T. sugar

least 2 hours before ser-

3 med. tomatoes, cut fine

1/4 tsp, pepper
1 tsp. celery seed

9 med, potatoes
6 slices bacon

Dash pepper
3/4 c. water
1/3 c. vinegar
2 tsp. salt
1/2 tsp. celery seed

3/4 c. onions, chopped

CP

1/

1 bunch broccoli

Garol Feist

1 shredded carrot

Marcia Carver

1/

Cut into bite size pieces:
1 head cauliflower
Mix:
1-1/2 c. mayonnaise
2 T. cream
2 T. onion, diced
Pour over vegetables and set at
ving.

HOT GERMAN POTATO SALAD

Pe Dressing:
an 1/2 c. sugar
m: 1/2 c" vinegar
ov 1/4 tsp. salt

1(

CRISP SALAD

CREAMY COLESLAW

1/4 c. dairy sour cream
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp, dry mustard
Dash pepper

1 sm. green cabbage,

shredded
1/2 green pepper, cut
up fine
1/2 c. mayonnaise or salad
dressing

Mix mayonnaise, sour cream, lemon juice, salt, mustard
and pepper, Pour over shredded cabbage and green pepper and mix. 4 to 6 servings.

210

2 T, flour
2 T. sugar

Pare potatoes. In saucepan, heat 1 inch salted water (1/2
tsp. salt to 1 c. water) to boiling, Add potatoes. Cover;
cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp, remove and drain.
Cook and stir onions in bacon drippings until golden brown,
Blel1d in flour, sugar, salt, celery seed and pepper. Cook
over low heat, stirring until mixture is bubbly. Remove
from heat. Stir in water and vinegar. Heat to boiling,
stirring constantly. Boil and stir 1 minute, Crumble bacon. Thinly slice potatoes. Carefully stir bacon and
potatoes into hot mixture. Heat through, stirring lightly
to coat potato slices. Serves about 5.
Beatrice Melby
Ethel Malvasio

211
If

'77

L--~

SAUERKRAUT SALAD
1 sm. jar sliced pimentos
1/2 c. celery, diced or
1/2 tsp. celery seed

1 qt. shredded sauerkraut
(drain & rinse)
1 green pepper, diced
2 carrots, grated
1 lg. onion, chopped

Mix together:
1 c. sugar
1/2 c. vinegar

1 (10 oz) pkg. shredded
Cheddar cheese
sprinkled over.

3/4 pt. salad dressing or
mayonnaise
Sprinkle 2 T. sugar over
salad dressing

Cover with Saran Wrap and refrigerate for 8 hours to
blend flavors. Just before serving, sprinkle on 8 slices
of crisp fried bacon, crumbled.
Judy Schipper

1/4 c. salad oil

Pour over salad ingredients and cover. Refrigerate for
24 hours.
Peggy Lena
SAUERKRAUT SALAD
2 c. sauerkraut
1 med. onion, finely chopped
1/2 c. celery, finely chopped

1 lg. green pepper, finely

chopped
1/2 c. sugar

Thoroughly drain sauerkraut and mix in other ingredients.
Chill several hours before serving. (In tight container,
keeps well).
Joyce Rhody
SEVEN LAYER SALAD
(Make in large glass serving bowl)
Layer the following ingredients:
1 head lettuce, washed, drained 1/2 c. green pepper,
and shredded
chopped
1/2 to 1 c. celery, chopped
Layer of shredded carrots
1/2 c. green onion, chopped
1 ~10 oz.) pkgo of frozen
peas, cooked, drained &
cooled
(Cont.)

212

SEVEN LAYER SALAD
1 head lettuce
1 lb. mushroom pieces, saut~ed
1 ( 8 oz.) pkg. shrimp, sm.
frozen deveined
1 (12 oz.) pkg. frozen peas,
thawed

1 med. sized jar mayonnaise
2 T. sugar
1/2 jar. bacon bits
1 (8-12 oz.) pkg. Cheddar
cheese, shredded

Thaw shrimp and peas. Mix mayonnaise and sugar. Wash
lettuce and tear into small pieces (approx. 1 inch square.)
Place lettuce in bottom of 8 qt. covered bowl (cover removed). Put in layers over the lettuce the following (in
order) mushrooms, shrimp, peas, mayonnaise - sugar
mixture (spread with spatula), bacon bits and cheese.
Cover and chill for 24 hours before serving.
Variations:
These items may be substituted or added in addition to
mushroom pieces or shrimp only. All other layers must
remain in the same order.
Broccoli
Ham chunks
Cauliflower
Summer sausage slices
Spinach
etc.
Crab meat
Joe Stoffels

213

(l:S

TACO SALAD
Brown, season and drain 1 lb. hamburger, (lay out on paper towel to cool and absorb grease).
1 head lettuce, shredded
12 or 16 oz. shredded
2 lg. tomatoes, diced
Cheddar cheese
1 med. onion (Bermuda
preferably) diced
Add cooled meat and toss. Just before serving, crush 1 bag
of Doritos Taco Chips and toss. Add salad dressing last.
Florence Kossow
Shirley Raith

-

ITALIAN TOMATO SALAD
'
1 tsp. fresh minced oregano
(if no fresh oregano, 1/4

Cut up fresh tomatoes
5 sections each tomato
Slices of onion
Slices of green pepper
Salt & pepper to taste
1 T, olive or Mazola oil

tsp. dried)
_
Several leaves fresh basil
or 1/4 tsp. dried basil

Let stand for an hour before eating so that tomato juice
comes out.

TACO SALAD

1 head of lettuce, chopped
1 med, green pepper, chopped
1 sm. onion, chopped
2 med. tomatoes, chopped

Combine chili sauce
mayonnaise in equal parts. Add to
salad and toss lightly. Just before serving, add broken
Dorito Chips (plain).
Jane Lees

Carolyn Huck

1 avocado, chopped
1 lb, Colby or Cheddar
cheese, grated
VEGETABLE MACARONI SALAD

Toss above ingredients together.
Dressing: 1/2 and 1/2 of mayonnaise and chili sauce and
1 pkg. of Dorito Chips, crushed.
Mix all ingredients together just before serving,
Cindi Nisen

1/2 c. vinegar
1/2 c. sugar
1 c. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper

2- 1/2 c. uncooked macaroni
1/2 lg, pepper. sliced or
chopped fine
1/2 onion. choppecl fine

2 large carrots. shredded
1)2 can 114 oz.} sweetew?d,
condensed milk

TACO SALAD
1 green pepper, chopped
1 avocado, chopped

1 head lettuce, chopped
2 tomatoes, chopped
1 onion, chopped

1 lb, med, Cheddar cheese,
grated
(Cont.)

Drain and cook macaronL Add onions, peppers and carrots Mix remaining ingredients in separate bowl, mixing thoroughly. Add to vegetables and macaroni. Gently
toss, Chi.ll at least 4 hours. Serves 10,
Nancy Witt

215
214

ZUCCHINI AND EGGPLANT SALAD

1/2 Cc onion, chopped
1 c, fresh mushrooms
1 (16 ozo) can tomatoes
1 tsp. salt
1 tsp, basil
1/4 c. plain white bread
crumbs

1/4 c. oil
2 c. eggplant, diced
2 c. zucchini
1 c. green pepper, diced
1 tsp. oregano
2 garlic cloves, minced
1-1/2 tsp. pepper

Heat oil in large skillet. Saute eggplant over low heat for
1 minute. Cover and cook for 4 minutes, or until almost
tender, Add zucchini, green peppers and onion. Cover and
cook 4 minutes or until almost tender, Add mushrooms
and cook 2 minutes. Add next 7 ingredients. Cover and
cook 10 minutes. Add bread crumbs" Cook, stirring about
1 minute or until mixture thickens, Serve hot or cold.
Calories per serving - 110. Preparation: 35 minutes,
total time 45 minutes,
Nancy Ziebel

Put in jar and shake well. Chill. Place in refrigerator
24 hours before using. Will keep.
Variations: Tsp. mustard, horseradish, chili sauce, lemon
juice.
Calories per serving - 40.

Carol Turner

MAYO DRESSING
3 T. paprika

1 gal. mayonnaise
1 gal. salad dressing

6 T. prepared mustard

3 tsp. pepper
1 qt. sour cream

1-1/2 c. sugar
3/4 c. salt

e

Mix well together. For 50 lbs. of potatoes.

Joyce Windsor

LOW-CALORIE CAULIFLOWER DRESSING
1 head cauliflower
1 c. celery, cooked
Salt & pepper to taste

1 tsp. sage
1/2 pkg. Durkee's onion
flakes

Cook cauliflower until tender. Whip until creamy. Add
cooked celery and rest of ingredients. Mix well and serve
with turkey or chicken.
Eileen Roohr
SALAD DRESSING (Diebetic)

2 Cc tomato juice
1/2 c. vinegar
Salt

Pepper
2 tsp, onion, diced
(Cont.)

216

FROZEN CRANBERRY SALAD

1/3 c. powdered sugar
1/4 c. mayonnaise
3/4 c. pecans
1 c. cream, whipped

1 No. 3 can cranberry
sauce
2 T, lemon juice
1 (3 oz.) pkg. cream cheese

Mash cranberries and add lemon juice. Pour into loaf
pan. Soften cheese and add sugar and mayonnaise. Mix.
Add pecans. Fold in cream. Spoon cheese mixture over
cranberries. Freeze firm then cut into slices. 8 servings.
Grace Grohs

217

17

HOLIDAY CRANBERRY SALAD
2
2
2
3

c. ground cranberries
c. sugar
pkg. (3 oz.) lemon Jello
c. hot water

Dissolve gelatin in hot water (use some pineapple juice).
Add fruit. Pour 1/2 in 9 x 13 inch cake pan. Let jell
slightly. Spread 1/2 pint sour cream on top. Pour balance
of gelatin over this. Chill. May top with Cool Whip if
desired.
Jean Ignasiak

1 orange, ground
1 c. celery
1 c. nuts

Combine cranberries, sugar, orange, celery, and let stand.
Stir often. Dissolve Jello in hot water. Cool before adding cranberry mixo If time permits, salad is prettier and
crunchier if cranberries are sliced by hand.
Carol Feist

JELLO SALAD
1 sm. can mandarin oranges,
drained
1 sm. can crushed pineapple,
drained

1 med. Cool Whip
1 lge. pkg. orange Jello
(dry)
" · ·
1 lb. cottage cheese

EIGHT LAYER SALAD
Prepare one box red Jello with 1-1/2 c. boiling water. Let
cool. Prepare second box red Jello with 3/4 c. boiling water. Let cool. Add 3/4 c. evaporated milk.
Prepare third, fifth and seventh layers the same as the
first except using different colors.
Prepare fourth, sixth and eighth same as the second using
same colors as for third, fifth and seventh.
Pour layers into pan -- letting each layer set before adding another layer. Use 3 oz. size Jello. Suggestion: red,
green, yellow and.orange.
Dorothy Jutrzonka
Mary Butler

FRUIT SOUR CREAM MOLD
2 (3 oz.) pkg. gelatin, any
flavor
2 c. hot water
8 oz. frozen strawberries

8 oz. can crushed pineapple
3 - 4 mashed bananas
1/Z pt. sour cream
(Cont.)

218

Drain fruit. Add Jello dry and stir. Add cottage cheese,
Cool Whip and mix. Refrigerate f~r a short time.
Eileen Roohr
Deb Barry

PINEAPPLE CREAM RING SALAD
1 pkg. lemon gelatin
1-1/2 c. boiling water
1 pkg. cream cheese
1 c. heavy cream, whipped

1 pkg. lime gelatin
1-1/2 c. boiling water
1-1/2 c. crushed pineapple,
not drained

Dissolve the lime gelatin in 1-1/2 c. boiling water, cool.
Fold in pineapple and pour into ring mold. Chill until firm.
Dissolve the lemon gelatin in 1-1/2 c. boiling water and
cool. Blend the cream cheese and whipped cream. Then
blend this with cool lemon gelatin. Pour on top of firm
lime gelatin layer and cool again until the top layer is firm.
Walnut meats may be added to the cheese mixture if desired.
Irene Barbian

219

PINEAPPLE DELIGHT SALAD
1 (8 oz.) cream cheese

1/2 c. powdered sugar

Cream these ingredients well, with mixer. Add 1 lb. can
crushed pineapple and half of the juice. Add 1 c. miniature
marshmallows and fold in 1 c. Cool Whip. Let stand in
refrigerator for a few hours.
Betty Waldron

PINK SUPREME SALAD
1 - 1 lb. carton sm. curd
cottage cheese
1 (3 oz.) pkg. cherry (or
any red) gelatin, dry

1 (16 oz.) can fruit cocktail, drained
1 (4 oz.) carton whipped
topping

-..

GLORIFIED RICE
1 pkg. orange flavored
gelatin
1-1/2 c. hot water
1 c. cooked rice
8 - 10 big marshmallows
1 can (1 lb. 4 oz.) sliced
pineapple, cut up

1/2 c. chopped unpeeled
apples
2 T. lemon juice
1 c. whipping cream,
whipped
1 pkg. nutmeats
~

Dissolve gelatin in hot water. Stir in rice and marshmallows to partially dissolve marshmallows. Add juice ·from
can of pineapple. Chill, when mixture has started to set,
stir in pineapple and chopped apples, to which lemon juice
has been added, Chill until nearly set, fold in whipped
cream and nuts. Refrigerate until ready to serve.
Mary Hapner
RICE SALAD JELLO

Combine and chill several hours. Serve on lettuce if desired. So quick and easy!
Betty Ryan

RASPBERRY - CREAM CHEESE JELLO
1 - 1 lb. can crushed pineapple (in it's own juice)
1 ( 8 oz.) pkg. cream cheese,
softened

1 (3 oz.) pkg. raspberry
Jello
1 c. Cool Whip

1 pkg. cherry Jello (lg.)
2 c. rice, cooked
1 tsp. vanilla
1 tsp. salt
3 c. boiling water
1/2 c. sugar
2 c. whipped cream
Mix all ingredients and chill until partly thickened. Then
fold in whipped cream. Cool Whip or Riches Frozen
Whipped Topping may be used.
Betty Waldron
SWEETHEART SALAD

Put the crushed pineapple (don't drain) and Jello (dry) in
saucepan and bring to a boil. Remove from heat. Add
cream cheese a little at a time and stir until dissolved.
Fold in Cool Whip. Refrigerate.
Sue Dosedla

Heat:
2 c. crushed pineapple
1/2 c. sugar
Soften:
1-1/2 T. gelatin in 1/4 c. water, and stir into pineapple
mixture.
(Cont.)

220

221

PINl

1 (8
Cre
cru:

Soften:
1 lg. pkg, of cream cheese with 2 T. lemon juice and 2
T. maraschino cherry juice.
Add 12 cherries, cut-up fine.
Mix together: Cheese mixture and pineapple mixture,
Fold in 1 c. whipped cream.
Pour into mold. ChilL Stir once. Chill until set

maJ

Joyce Rhody

refJ

WALDORF SALAD
70 lbs. apples
28 lbs. celery
2 gaL mayonnaise
8 cans whipped topping

10 c. sugar
lOT. salt
1 gaL nuts

Chop apples and celery. Whip cr~am, add salad dressing
and sugar. Mix with apples, celery and nuts.
WHIPPED GREEN JELLO

SPEEDY 24 HOUR SALAD

PI
1·
1

1 pkg. instant vanilla pudding
1 c. Dream Whip, whipped
1 lb. 14 oz. can Fruit Cocktail
11 oz. can mandarin oranges

4 oz. maraschino cherries
6 oz. pkg. miniature
marshmallows
2 med. size bananas

Prepare pudding and fold in whipped Dream Whip, Drain
fruit. Cut up cherries. Fold pudding mix into marshmallows, fruit, etc. Chill 24 hoursc

1 pkg. green Jello

1 can crushed pineapple

1 c. hot water
1 c. whipping cream

1 carton cottage cheese
16 marshmallows, cut up

Mix Jello and hot water. Put in refrigerator until slightly
thickened. Take out and whip real good. Whip whipping
cream. Add these two together. Drain pineapple. Add
pineapple, cottage cheese and marshmallows together.
J. Ludtke
Fold first mixture into these.

c
s

Gudrun Thome
ASPARAGUS QUICHE
VERY GOOD SALAD

1

1 pkg. (3 oz.) orange-pineapple
Jello
1 sm. can mandarin oranges
1 sm, can crushed pineapple
1 diced banana

1/2 c. chopped nuts
1/2 c. miniature marshmallows
1/4 c. chopped maraschino
cherries

Drain oranges and pineapple and use for part of liquid in
Jello. Add enough hot water to make 2 cups, Add rest
of ingredients and chill.

222

1 pie crust (prebaked)
Saut~ 1/2 to 1 c. asparagus and lay in crust.
Mix together and strain:
4 eggs
1 c. canned milk
1/4 tsp. salt
Dash of cayenne pepper
1 T. flour
Add 1/2 c. grated Swiss
cheese
Then sprinkle with Parmesan cheese. Bake at 375 deg,
for 45 minutes, Let stand 10 minutes before cutting,
Bernice Humphrey

223

[7f3

HAWAIIAN BOOZE BAKED BEANS
1/2 tsp. dry mustard
1/2 tsp. liquid smoke
1/2 c. strong black coffee

2 - #2 cans home style
baked beans (#2 cans

equals 1 lb. 4 oz.)
1/2 c. Bourbon whiskey
Mix and bake uncovered at 350 deg. until liquid is almost
cooked away, about 3 to 3-1/2 hours,
Add 1-2# can (1 lb. 4 oz.) pineapple chunks, drained and
mixed into beans.
Sprinkle - 1/2 c. brown sugar over top of beans and continue baking without stirring until crusty on top, about another 1/2 hour. Serves 6 to 8, Total cooking time 3 - 4
hours.
Claire Betty Ryan

SUSAN VOSBURGH'S BAKED BEANS
Start in electric roaster at 350 deg.
2 lbs. Great Northern beans
Hot water to cover
2 med. onions, chopped
Let beans cook in roaster for about 3 hours, or until well
done. Drain off most of the liquid and season with:
1ight brown sugar,
firmly packed
2 tsp. mustard (yellow
prepared mustard)
2 tsp, salt
2

2 btls. (14 oz. each) catsup ( I prefer LG.A,,
then Del Monte)
1/2 to 3/4 lb, bacon, diced
and fried crisp

Co

Let stand overnight to get the flavor then reheat in roaster at 250 deg. for about 1 to 1-1/2 hours before serving.
Violet Hanson
Fay Claassen

224

•
--

TOM'S BAKED BEANS
1 tall can pork & beans
1 tsp. mustard powder
1/2 c. onions, chopped
3 T. molasses
1/2 c. brown sugar
Mix together and bake in 325 deg. oven for 1 hour.
Tom Donnelly
ORANGE GLAZED BEETS
1/4 c. honey
1/4 c. lemon juice
1/2 to 1 tsp. shredded orange
1/2 tsp. salt "
peel
2 c. (1 lb. can) julienne
1/4 c. orange juice
style beets
In small bowl combine honey, orange peel, and juice, lemon
juice and salt. Add drained beets. Mix gently. Refrigerate several hours, turning occasionally. Drain and serve
as a relish.
c. Boyle
0

BROCCOLI PUFF
1 (10 oz.) pkg. frozen

1/4 c. milk
broccoli cuts
1 egg, beaten
1/4 c. mayonnaise '
1/4 c. fine bread crumbs
1 can cream of mushroom
1 T. butter
soup
1/2 c'. sharp Cheddar cheese,
shredded
Cook broccoli according to package directions omitting
salt. Drain thoroughly. Place broccoli in 8 x 8 x 2 baking dish. Stir soup and cheese together, adding milk,
mayonnaise and beaten egg and mixing until well blended.
Pour over broccoli. Combine bread crumbs and melted
butter and sprinkle over soup mixture. BakP in a moderate oven 350 deg. for 45 minutes. Yield: 6 servings.
Goes good with ham.
Betty E isenbart

225

BROCCOLI CASSEROLE

DEEP FRIED CAULIFLOWER

1 (10 oz.) pkg. froz. broccoli
1 can Cheddar cheese soup
1 can Tender Chunk Chicken
or 1 cup chopped cooked
ham

1 c. cooked rice

1/2 c. sour cream
1/2 c. buttered bread
crumbs

Cook broccoli in 350 deg. oven until tender.
Drain and
mix with remaining ingredients. Top with bread crumbs.
Bake 1/2 hour.
C. Finucane
GREAT GRANDMOTHERS RECIPE
FRIED SWEET SOUR RED CABBAGE
4 T. brown sugar
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to
taste)
Water, to prevent sticking

1 med. head of red
cabbage (2 - 3 lbs.)
1/2 c. apple vinegar (8 T .)
1/2 lbs. bacon

Use a large iron skillet. Dice and fry the bacon. Leave
bacon and grease in pan. Add the cabbage, coarsely chopped, after browning cabbage, stirring throughout cooking,
add brown sugar, vinegar and small amount of water.
Cook covered on low heat until cabbage is done, about 20
minutes. Take lid off and cook until liquid has evaporated.
Season to taste.
Warren Garwood
SWEET SOUR RED CABBAGE
1 red cabbage
1/2 c. vinegar
1 c. water
1/2 c. sugar
Shred cabbage. Heat water, vinegar and sugar together.
Add cabbage and cook about 3 hours.
Ethel Malvasio

226

Drain cooked cat,.tliflower and separate florets.
Dip into:
1 T. melted butter or veg.
1-1/3 c. flour
oil
1 tap. salt
2
egg
yolks, beaten
1/4 tap. pepper
Mix above well and add 3/4 c. flat beer. Dip florets and
deep fry.
Bernice Humphrey

SOUR CREAM- CHIVE POTATOES
2 T. chives, dried or fresh
1/2 tsp. garlic salt or
powder

5 to 6 c. potatoes, shredded
1 pt. sour cream
salt & pepper to taste

Mix together in casserole and pour enough milk in to cover potatoes and stir before baking. I also add a little
chopped onion to mine. Bake at 350 deg. for about 1 hour
or until done.
Arlene Fritchen

POTATOES O'BRIEN
1 c. sour cream
1 c. shredded Cheddar
cheese

1 (24 oz.) pkg. potatoes
O'Brien
1 can cream mushroom
soup

Mix together and top with 1 cup buttered bread crumbs. Bake
for 1/2 hour at 350 deg.
C. Finucane

227

POTATO SKINS

SPINACH SOUFFLE
2 to 3 tsp. Bacos
Paprika
Vegetable oil

4 to 6 potatoes, baked
1 sm. jar Cheez Whiz
4 to 6 tsp, butter

Cut baked potatoes in half lengthwise. Scoop out baked potato leaving at least 1/4 inch in the skins. Heat enough
vegetable oil in a pan, wok or French fryer to deep fat
fry 2 halved potato skins at a time. When all are French
fried, put 1 tsp, nf butter in each. Put about 2 to 3 tsp,
of cheese in each skin. Sprinkle with a half tsp. of Bacos.
Sprinkle with paprik::t and broil under a broiler until bubbly<
Serve as an appetizer ur with a main course such as fried
chicken or fish.

6 T. margarine
1 onion, chopped
2 T. flour
1/2 c. water

8 oz. Cheez Whiz
2 pkg. spinach, well drained
3 eggs, beaten
1/2 c. crackers, crumbled
/

Melt 4 T. margarine. Saute onion until golden brown. Add
flour, then water, stir until thickened. Add Cheez Whiz.
Stir in spinach. Add beaten eggs. Crumble crackers finely.
Melt remaining 2 T. margarine and add to crumb mixture.
Add 2/3 of mix to casserole and use the remainder for the
topping. Bake at 325 deg. for 25 - 40 minutes. (Broccoli
may be used in place of spinach.)
Rosalie Laketa

John Garstecki

MUSHROOM STUFFED TOMATOES

BAKED SAUERKRAUT
1/4 c. catsup
1-3/4 c. tomatoes
1/2 c. dry bread crumbs
2 T. melted butter

1/4 lb. bacon, diced
2 T. onion, diced
1 (#2-1/2 size can) 1 lb
13 oz. sauerkraut, drained
3 T. sugar

Fry bacon until partly crisped. Add onions and saui~ until
lightly brown. Mix drained sauerkraut, sugar, catsup and
tomatoes together. Combine bacon, sauteed onions with
sauerkraut mixture. Place sauerkraut mixture into baking pan. Combine bread crumbs and butter, Sprinkle over
sauerkraut mixture. Bake at 400 deg. for 20 to 30 minutes.

6 med. firm tomatoes, cut tops off and spoon out pulp.
Drain.
Mix together:
1 lb. fresh mushrooms, coursely chopped
2 T. lemon juice
Saut~ mushrooms with:
3 gr. onions, minced
1 tsp. salt
1/4 c. butter
1 tsp. pepper
Blend above mixture with:
3 egg yolks, slightly beaten. Stir until thick.
Arrange tomatoes in a shallow baking dish and fill with
mushroom mixture. Top with:
1 c. bread crumbs
2 T. butter
Bake at 350 deg. for 20 minutes,

Ethel L. Malvasio

228

Nancy Didier

229

BAKED GARDEN VEGETABLES
1 sm. zuccini, sliced

1 lg. onion, sliced

2 c. cauliflower
1 green pepper

2 c. broccoli
1 c. fresh green beans

Slice this all into large bowl and put 2 T. butter over all
and salt & pepper to taste. Use nutmeg, about 1/4 tsp.
Sprinkle over vegetables and toss. This really makes
the taste. Put in oven at 350 deg. When vegetables are
tender, place several slices of Swiss, Cheddar or American cheese over the top and return to oven until melted.
Serve.
Doreen Durkee
ZUCCHINI SLICES
Cook until glossy:
2/3 c. Real Lemon juice
6 - 8 c. zucchini slices
Add and stir in:
1/2 tsp. cinnamon
1/2 c. sugar
1/4 tsp. nutmeg
For base, mix:
4 c. flour
1/2 tsp. salt
2 c. sugar
3 sticks oleo
Mix 1/4 of base into zucchini mixture and cool. Pat 1/2 of
base into bottom-of jelly roll sized pan. Spread zucchini mixture over base. Sprinkle rest of base mixture over top.
Bake at 350 deg. for 1/2 hour.
Joyce Rhody
ZUCCHINI CUSTARD CASSEROLE
1/4 tsp. oregano leaves
1/4 tsp. rosemary
1 ( 8 oz.) plain yogurt
2 c. cooked rice
1· c. shredded Cheddar
cheese
(Cont.)

4-6 slices bacon
2 c. zucchini, thinly sliced
1 lg. onion, finely chopped
2-3 cloves garlic, minced
6 eggs
3/4 tsp. salt .
1/4 tsp. dry basil

230

Cook bacon, drain, crumble and reserve for topping. Reserve 2 T. drippings and add zucchini, onions and garlic.
Cook 3-l/2 minutes. Beat together eggs, salt, herbs and
yogurt. Add rice, cheese and cooked vegetables" Pour
into buttered 2 quart casserole and bake at 350 deg. for
30 - 35 minutes or until set. May be assembled night
before. Refrigerate and bake for brunch entree.
Claire Betty Ryan
EASY BEAN SOUP
1 lg. onion, chopped
1 lb. navy beans, dried

1 bay leaf
1/4 tsp. pepper, no salt!

1/2 lb. salt pork

3 carrots, grated or sliced

Wash and sort beans. Soak beans overnight in 2 qts. water.
Dice salt pork, (this is easier if pork is put in freezer for
1/2 hour)" Add pork, carrots, onion, bay leaf and pepper
to beans. Simmer 2 or more hours. Makes 6 - 8 servings. Can be made in slow cooker.
Diana Melby

GOLDEN CREAM SOUP
Place in covered saucepan and cook until tender.
1-1/2 c. boiling water
1 tsp. parsley flakes
3 c. diced potatoes
1/2 tsp. salt
1/2 c. celery, chopped
Dash of pepper
1/4 c" onion, chopped
1 chicken bouillon cube
2 T. flour
2 c. milk
Blend flour with a small amount of milk. Stir into vegetables. Add remaining milk and cook until thickened.
1/2 lb. Velveeta Cheese, cubed.
Add cheese last and stir until melted. Serve with croutons. 6 - 8 servings.
Nancy Didier

231

VEGETABLE SOUP
1/2
1/2
1/2
1/2

c.
c.
c.
c.

(Diabetic)
1/2 c. green pepper
Any broth or bouillon cube
for 2 cups

asparagus
green beans
celery
cabbage

Place broth in sauce pan and vegetables that have been parboiled. Simmer for 10 minutes. If desired, 10 oz. grated
cheese sprinkled on top. No calories except for cheese.

~

Carol Turner

232

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