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BY

The Exeter Cemetary Assoc. Inc. 1905 -1980

I I I

THE EXETER MAPLEWOOD CEMETARY ASSOCIATION, Inc. On May 21. 1905, several ladies from the town of Exeter met at the Christian Church to organize the Exeter Maplewood Cemetary Association. The purpose of the organization was to clean and maintain the cemetary grounds. Dues for membership were established at 5¢ per month, (present membership dues are 10¢ per month). A meeting date of the first Wednesday of every month was set up and each member took her turn as hostess for the others in her own home. Weve come a long way since 1905. On October 14, 1971 , the association was incorporated and by-laws passed for the organization. On February 16, 1972, purchase of the Cemetary Association Building was made. It was decided that more land was needed for the cemetary. so on December 7.1974. the Association purchased 14 additional acres of grave space. May 3, 1976, plans were made to build a Memorial Shelter on the Cemetary grounds. The shelter was built from funds provided totally by donations. The Memorial Shelter was completed in time for Memorial Day Services in 1977. The maintenance. repairs and upkeep of the cemetary grounds and properties is accomplished by Perpetual Care. lot dues and fund raising dinners. A chili dinner is always held in the fall and a Parcel Post-Chicken Dinner Sale in the spring. Dinners are prepared and served by the members of the Exeter Maplewood Cemetary Association. Inc. This is but a brief history of the 75 years that our Cemetary Association has been in existence . We are sure that with your help and support, we will continue to serve for another 75 years .

...

A bouquet of Roses to one of our former membprs, Nr,c;. John E7lston,

(Nabel

to us) . She gracio/lsly served as our President for Portp Years. Nabel

and her husband, John,

[{:;ft Exete r, Missouri, several years ago, mavin

to Oregon to be near their lovely daughter, Anita Sue .

It is wi th great rleasllre and much love, lJW honor her on Jubilee Anniversary . Nay God bless her, and keep her in His Respectfully submitted by Exete r Naplel.uoori Cemetary This book is rlerlicated to the City of EXt~ter, Missouri,

this, our Diamond care . the members of Assoc iat ion, 1 nc . in honor of it's

one-hundredth Rirthday. Grateful appreciation and thanks is also given to all those that submitted their favorite receipes. Reg;retfullll, not nll receipes could be printed, but we hope some of flour {avorltes will be included .

Table of Contents BREADS. . . . . . . . . . . . . . .

1 - 12

CAKES . . . .. . . . . . . . . . .. 13 - 33 CANDY . .. . . . . . . . . . . . . . 34 - 38 COOKIES . . . . . . . . . . . . . . . 39 - 48 CANNING AND FREEZING .. . 49 - 53 DESSERTS . . . . . . . . . . . . .. 54 - 56 MEATS . . . . . . . . . . . . . . .. 57 - 71 MISCELLANEOUS . . . .. . . . . 72 - 73 PIES . . . . . . . .. . . . . . . . . . 74 - 83 SALADS . . . . . .. . . . . . ..

84 - 89

VEGETABLES . . . . . . . . . . . 90 - 94

t. - teas poon t sp. - te aspoon T. - tablesp oon tb sp . - tablespoon lb. - pound

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NO-KNEAD REFRIGERATUl:< H.ULL::>

MRS. ELAINE HESTON

In large mixing bowl combine 11/2 cups all purpose flour and 1 pkg. active dry yeast. In saucepan heat 1 1/4 cup suga r, 1/4 cup shortening, and 1 t. salt just till warm (120-125deg.) stirring constantly to melt shortening. Add to dry mixture in bowl; add 1 egg. Beat at high speed 3-4 minutes. By hand, stir in 2 to 2 1/4 cups flour Enough to make soft dough. Cover and refrigate dough at least 4 hours or up to 4 days. About 1 1/ 2 hours before serving time shape, dougn into rolls; Cover and let rise till double. Bake at 400 deg. 10 to 15 minutes till brown.

OATMEAL MUFFINS

LORETA STANTON 1/2 t. soda 1 egg 1/2 cup brown sugar 1/2 cup melted shortening or oil

1 cup rolled oats 1 cup buttermilk 1 cup flour 1/2 t. salt 1 t. baking powder

Fill greased muffin pans 2/3 full. Bake at 400 deg. 15 to 20 minutes. Makes one dozen.

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NELLIE BROWN

SOUR DOUGH BISCUIT

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1 pkg. yeast 1 cup warm water 2 cups buttermilk 3/4 cup corn oil 4 t. salt 1/4 t. soda 6 or more cups flour

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REFRIGERATOR BRAN MUFFINS

Dissolve yeast in warm water. Combine all other ingredients. Place dough in covered bowl in refrigerator. No need to let rise before baking. Bake as for baking biscuits.

3 cups of sugar less 2 Tbls. 1 cup of crisco plus 2 Tbls. 4 cups of Kellogg All-Bran 2 cups of Nabisco 100%Bran 5 teas. soda I teas. salt 2 cups of boiling water 4 eggs 5 cups of flour 1 quart of Buttermilk

BANANA NUT BREAD

BLAN CHE SNOOK

Pour the boiling water over the 100% Nabisco Bran and let stand. Cream sugar and crisco, add the beaten eggs and milk, add the Kellog Bran, sift the flour, salt and soda and fold into the mixture. Fold in the Nabisco Bran mixture. Bake in well greased muffin pans, 20 to 22 minutes at 400 deg. Mixture can be stored and sealed for a period of 4 to 6 weeks if kept refrigerated.

CLARA RIST 2 cups flour 2 large or 3 small banbananas 1/2 cup nuts Bake at 325 deg. 1 hour.

1 cup sugar 1/2 cup shortening 2 eggs 1 t. soda

1

CORN MEAL DINNER ROLLS Combine and cook tn thick: 1/3 cup corn meal 1/2 cup sugar 1 t. salt 1/2 cup melted shortening 2 cups lukewarm milk

BANANA NUT BREAD

In memory of Mamie Eden Weathers Add 2 well beaten eggs and 1 pkg. yeast dissolved in 1/4 cup luke warm water; beat well and add 3 or 4 cups flour. TUrn out on floured board and knead until smooth and let rise. Shape into rolls and let rise again. Bake at 400 deg. for 12 to 15 minutes.

In memory of Stella Crabb

Sift together: 2 cups flour 1/2 t. baking powder 1/2 t. soda 1/4 t. salt

SURPRISE MUFFINS

HOPE MARTIN WALLACE

1 1/2 cups flour 1/2 cup sugar 2 t. baking powder 1 t. cinnamon 1/2 t. nutmeg 1/2 cup milk 1/2 cup mashed sweet potatoes 1/4 cup melted oleo or butter 2 eggs 1/2 cup miniature marshmallows

HOME MADE BREAD

Cream until Ught- 3/4 cups sugar 1/4 cup butter 1 egg beaten 2/3 cup mashed bananas 2 T. mayonaise 2 T. milk 1/2 cup nuts Bake 45 minutes in 350 deg. oven.

Stir dry ingredients together 9 add re maining ingredients and combine just until flour is moistened. Fill muffin cups 1/2 full with batter. Bake at 400 deg. for 20 minutes or until done. Serve with butter or margarine.

IN ME MORY OF ELSIE CHARLES

1 T. sugar 2 pkgs. yeast 1/2 cup warm water or milk S often yeast in water with sugar.

In large mi xing bowl add 1/4 cup shortening, melted and cooled. 1/4 cup sugar, 1 t. salt, 2 cups water and 2 cups flour. Add yeast mixture and mix well. Add 4 1/2 more cups flour, mix well and knead. Let rise in greased bowl till doubled. Then punch down and knead again. Make into buns or loaves. Grease pans. Makes 3 loaves. Cover and let rise. Bake at 400 degrees till done.

2

SOURDOUGH BREAD & STARTER

LOUISE TUCKER

STARTER: 1/2 cup lukewarm water 1 cake or pkg. dry yeast 2 cups lukewarm water 1 T.salt 1 T. sugar 2 cups flour

Put the 1/2 cup of lukewarm water in a bowl •• Add yeast and let stand until dissolved, about 10 minutes o Add the rest of the ingredients to first mixture and stir well. Cover and let stand for 3 days in warm place, with constant temp. of about 75 to 78 degrees. Stir mixture daily.

BREAD: 1/2 cup milk, scalded 1 cup starter, at least 3 days old 2 T. butter 3 1/2 cups flour 2 T. sugar

Measure out the starter in a bowl. Stir sugar and butter into the milk; cool to lukewarm and add this mixture to starter. Stir in flour and knead well; let rise in warm place until double in bulk. 1 1/2 to 2 hours. Punch down and let rise about 30 minuteso Shape in round ball and let rise about 10 minutes, then cover with towel and let rise until double. Bake at 400 degrees 50 minuteso *To continue the starter, add to the remainder of it, 1 cup lukewarm water, 1/2 cup flour and H. sugar. Cover mixture and refrigerate until you need it

ROLLS

LELA EDIE

3/4 cup scalded milk 2 T. sugar 1 t. salt 1/4 cup corn oil 1/4 cup warm water 1 pkg. yeast 1 egg, beaten 3 1/2 cups flour (about) to make stiff batter

PU MPKIN BREAD

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Mix scalded milk, sugar, salt and corn oil, and allow to cool. Dissolve yeast in 1/4 cup warm water and add to milk mixture. Add beaten egg and mix; add flour. Mix well and turn on to floured surface and knead. Place in greased bowl; turn, to grease top. Let rise until double in bulko Knead until easily handled. Form into small rolls and dip in melted oleo. Place in pan to rise. Bake at 400 degrees until brown.

IN ME MORY OF FE RNE ROSS

3 cups sugar 1 cup salad oil 4 eggs 1 172 to salt 1 t. cinnamon 1 t. nutmeg 2/3 cup water 2;cups cooked pumpkin 3 1/2 cups flour 3 t. soda 1 cup pecans

DATE BREAD

Combine and mix in mixer. Divide in 3 pans. Bake at 350 degrees for 1 hour.

IN ME MORY OF

1 cup chopped dates 1 cup sugar 1 cup nuts 3 eggs 1 t. vanilla 16 soda crackers, crushed fine

JESSIE HOPKINS

Mix and bake in 6x9 cake pan. Greased

3

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do not flour. Bake at 325 deg.

DUB ANTLE

RICH EGG BRE AD

Add yeast to water and let stand. Add sugar, salt, egg yolks and the whole egg to the warm milk. Stir. Add yeast mixture. Beat in flour. Turn onto floured board and knead until smooth and elastic Put dough into greased bowl, greasing top of dough also. Let ri'Se until double. Punch down. Turn onto floured board and cut into 3 equal pieces. Roll into ropes 14 inches long. Put ropes onto greased cookie sheet and braid, pinching ends to hold. Brush braid with butter and let rise until double. Beat egg white with 1 T. water and brush over risen loaf. Bake at 375 deg. 25 to 30 minutes or until done.

1 pkg. yeast 1/4 cup warm water 1/2 cup warm milk 1 T. sugar 1 t. salt 1 egg, whole 2 egg yolks 1 egg white 3 cups unsifted flour

KATHERINE MARTIN WAAGEN

KATHY'S AIR BUNS 1 pkg. yeast 1 t. sugar 1 cup warm water 2 cups sugar

Mix together first 3 ingredients and set aside. Mix sugar, salt, and shortening well; blend in eggs and add water. Put 10 cups flour in very large bowl and add the yeast mixture and the sugar shortening, egg and water mixture to flour. Gradually work in another 7 to 8 oups of flour. Cover and set aside to raise.

3 t. salt 1 cup shortening 4 beaten eggs 5 cups water 10 cups flour

CARROT BREAD

GENERAL INSTRUCTIONS Start at 4 p.m. Punch down at 6, 7, 8, 9, p.m. Work down and shape as desired. Put in pans at 10 p.m. Cover and let stand overnight. Bake next morning at 350 degrees. When done, brush crust with soft butter. Can be made into buns, cinnamon rolls coffee cakes, etc. Makes a lot. Baked product can be frozen and used as needed.

BOBBILACY

1 cup sugar 1 t. soda 1 t. baking powder 2 eggs 1 cup grated carrots 1 1/2 cup flour 3/4 cup salad oil 1 t. cinnamon 1/2 cup nuts

QUICK SUPPE R ROLLS

Blend sugar and oil; add flour, soda, baking powder. Add eggs one at a time. Fold in car.rots and nuts. Grease and flour loaf pan or cans, f111 1/2 full and bake at 350 degrees for 50 minutes.

IN ME MORY OF MOLLIE Mc NABB

Heat together In pan til 6 tablespoon shortening is melted. Add 1 1/2 cups sweet milk, 2 T. sugar and 1 t. salt, 2 cakes yeast and 4 cups' flour. Place in greased bowl and cover with damp cloth and let rise in a place of 80 degrees until double. Roll dough to 1/2 inch. Brush top with melted butter and if desired, sprinkle with celery seed. Cut dough into I x 2 inch pieces. Place 1 inch apart on baking sheet. Let rise until double and bake at 450 degTees for about 12 to 15 minute~.

4

DROP DOUGHNUTS

MRS. IVA MAE MONTGOMERY

2 cups flour 1/2 cup sugar 2 t. baking powder 1/2 t. salt 1 t. cinnamon 1 egg 1/2 cup applesauce 1/2 cup milk 1 1/2 T. shortening

ALL BRAN MUFFINS I

Sift flour, sugar, baking powder, salt and cinnamon together. Beat egg, add applesauce and milk, and add to sifted dry ingredients. Mix well. Sir into shortening (liquid or melted). Drop batter by teaspoonful into 375 degree F. fat, frying until golden brown on all sides. The nice thing about this recipe is that you can keep the dough in the refrigerator for two or three weeks and have fresh doughnuts at a moments notice.

HELEN BECK

cup all-bran

Beat egg, add milk and all-bran; let set a few minutes until bran is softened. Add vega oil to mixture and sift in dry ingredients. Stir until mixed well (not beaten) and pour into greased muffin tins. Bake at 375 degrees about 25 or 30 minutes or until lightly browned.

1 cup flour 2 t. baking powder

1/2 t. salt 3 T. sugar

2 T. vega oil or shortening 1 egg 3/4 cup milk

PU MPKIN DOUGHNUTS

SUSAN BURNETTE

3 T. shortening 2 eggs

3/4 cup canned pumpkin or cooked, mashed pumpkin 1 t. vanilla 3 1/2 cups all-purpose flour 1/4 t. nutmeg 1/2 t. ginger 1 t. cinnamon 4 t. baking powder 1/4 cup milk Confectioners' sugar

GINGER

BREAD

1 1/4 cup flour 1/4 t. salt 1 t. ginger 1 t. soda 1/2 cup sugar 1/3 cup shortening 1/2 cup molasses 1 egg 3/4 cup boiling water

IN

Cream together the sugar and shortening. Blend in the eggs, pumpkin and vanilla. Sift all the dry ingredients together and add to the pumpkin mixture alternately with the milk. Mix well and chill for 1 hour until firm enough to roll. Roll out on floured board to about 1/2 inch thickness and cut with floured doughnut cutter. Let set for 15 minutes to dry. Fry in deep hot 011 (375) degrees until golden brown on both Sides, turning only once. Drain on paper towels. Dust with confectioners' sugar. Makes 30.

MEMORY OF

FRANCES

HAGOOD

Sift flour once, measure then sift 3 times with salt, ginger and soda. Cream shortening until fluffy, add sugar gradually, then add unbeaten egg. Beat briskly and add dry ingredients. Beat until smooth, next add boiling water. Bake in 350 deg. oven 35 to 40 min.

5

POLISH DOUGHNUTS

LIDA BELL REED %issolve yeast in lukewarm milk and add 2 cups flour and let rise until light. Then beat egg yolks and whole egg together and add rest of ingredients and knead lightly. Let rise, then roll out to 1/2 inch thickness and cut doughnuts. Let rise agaIn until light, and fry in deep fat. Glaze while still warm. Makes 5 doz.

1 pkg. yeast 2 cups milk, scalded

and cooled 1 whole egg 1 t. salt 5 cups flour 2 cups flour 4 egg yolks 1/2 cup sugar 1 T. van1l1a

SOUR CREAM PANCAKES 6 eggs, separated 1 cup sour cream 1/2 cup flour 1 T. sugar 3/4 t. salt 1/8 t. mace

GLAZE: Combine 1 lb. powdered sugar, 1 T. cornstarch, 1 T. cream, 1 t. van111a, adding enough water to make of medium consistancy and drizzle over doughnuts while warm.

ROSE FLYNN Beat egg yolks until thick and light colored. Stir in sour cream. Resift flour with sugar, salt and mace, into egg mixture. Stir to blend. Fold stiffly beaten egg whites. Pour batter onto buttered hot griddle. Bake until golden, turning once. Makes 8 to 12 pancakes.

RANGE -HONE Y SYRUP: Combine 1/3 cup each, butter, honey and orange juice, and 1/2 t. grated orange peel. Simmer together 5 minutes; serve warm. Makes 1 cup syrup_

SIX WEEKS MUFFINS

IN ME MORY OF A. D. REAMS

1 15 Oz. Raisin Bran 1 cup melted shortening 3 cups sugar 4 eggs, beaten 1 qt. buttermilk 5 cups flour 2 t. soda 2 t. salt

RE FRIGE RA TOR ROLLS 1 pkg. granular yeast 1 cup warm water 1 cup water and 1 cup milk scalded 1 T. salt 2 T. shortening (heaping) 1/2 cup sugar 3 eggs, beaten 8 cups flour

Mi x raisin bran, sugar , flour, soda and salt in a very large bowl (this is important, as this is a large recipe). Add beaten eggs, shortening, and buttermilk and mix well. Store in covered container in refrigerator l and use as desired. For mUffins, fill greased muffin pan 2/3 full; bake in 400 deg oven for 15 to 20 minutes. Batter will keep in refrigerator for 6 weeks. Q

HAZEL BACON Soak yeast in warm water. In a large bowl, put the salt, shortening and sugar. Add the boiling water. Cool to warm, then add enough flour to thicken slightly. Add yeast, beat well, then add the beaten eggs and remainder of flour. Work dough until smooth. Allow to rise until double in bulk, then work down and put in wellgreased bowl and refrigerate. Cover. When ready to use, cut off desired amount of dough, shape and bake according to type of roll desired. Let rolls rise about 3 hours, then bake in 375 deg. oven for 20 minutes .. Punch down the remaining dough, put in a smaller bowl and refrigerate until needed. This is a good basic dough for any kind of rolls.

6

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JJ,Cl.

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COMBINE: 2/3 cups scalded milk, 1/4 cup shortening, 3 T. sugar, 1 1/2 t. salt. Cool to lukewarm, then add 1 cake yeast or 1 pkg. dry yeast dissolved according to directions on pkg. and mix well. Blend in 1 egg, and add 2 1/2 cups sifted flour and mix until well blended and soft. Roll out dough on well floured board to 10x15 inch rectangle. Combine 4 T.sugar, 1 t. cinnamon, and sprinkle over dough. Cut into 1 1/4 inch slices and place in ring mold pan. Let rise in warm place until double in bulk; Brush top of rolls with 1 T. melted butter and sprinkle with 2 T. sugar and 1/2 t. cinnamon. Bake in moderate oven (350 deg.) for to 35 minutes.

HOT ROLLS FOR 125 to 150

CORA REED

5 T. yeast, 2 cups sugar, 3/4 gallon warm water with 1 cup dry milk disolved. Let set for 10 minutes. Add 4 eggs well beaten,2 cups cooking oil, 3 T. salt, 16 cups flour. Mix well in mixer until smooth, then add enough flour to make dough stiff and easy to work down. Put in large container (oiled) to double in size. Turn out on board, pinch or cut out rolls being careful not to press in too much flour as you are cutting them out. Put in oiled muffin pans, let rise in warm place. Bake at 350 deg. until brown, 15 to 20 minutes.

SOFT GINGERBREAD IN MEMORY OF BESSIE BOWMAN 1/2 cup sugar 1/2 cup butter 1 cup mollases 1 cup raisins 1 teaspoon ginger 1 teaspoon cinnamon

1 teaspoon cloves 2 teaspoon soda in 1 cup hot water 2 1/2 cups flour 2 well beaten eggs Mix in order given. Real good.

POPPY SEED BREAD

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3 cups flour 2 1/4 cups sugar 1 1/2 t. baking powder 1 1/2 t. salt 1 1/2 T. poppy seed 1 1/2 cups milk 1 1/8 cup cooking oil 3 eggs 1 1/2 t. vanilla 1 1/2 t. butter flavoring 1 1/2 t. almond flavoring

DEBBIE YARNALL Mix well. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Let cool, then glaze. Glaze Recipe: 3/4 cup sugar, 1/4 cup orange juice, 1/2 t. vanilla,. 1/2 t. butter flavoring, 1/2 t. almond flavoring.

CORN MEAL ROLLS Makes 3 dozen rolls.

EVE L YN SINKLIE R Soften yeast in lukewarm water. Pour scalded milk over shortening, sugar, and salt; stir occasionallyuntil shortening melts; cool to lukewarm. Stir in 1 cup flour and beaten eggs. Add softened yeast and corn meal. Stir in enough more flour to make a soft dough. Turn out on lightly flou.ed board; knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in war m place until double in size, about 1 hour. Punch dough down; cover and let rest 10 minutes. Shape dough into small balls. Dip each ball into melted shortening; place three balls in each cup of greased muffin pans. Let rise until double in bulk. Bake in hot oven, 400 degrees, 20 to 25 minutes.

1 pkg. yeast 1/2 cup lukewarm water 2 cups scalded milk 1/2 cup shortening 1/2 cup sugar 1 t. salt 4 1/2 to 5 cups sifted flour 2 effs, beaten 1 cup corn meal

POTATO BUNS

CONNIE ROWDEN

1 cup milk 1/2 cup mashed potatoes 1 pkg. dry yeast 2 cups flour 3/4 cup sugar 1/2 cup shortening 1 egg 2 1/2 cups flour - salt

SPECIAL ZUCCHINI BREAD

Scald 1 cup milk and cool to lukewarm. Mix potatoes, yeast and 2 cups flour and let rise 1/2 hour. Then add remaining ingredients. Let rise 2 hours. Roll, cut, let rise. Bake.

OPAL SAPP

3 cups flour 2 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 cups black walnuts 3 eggs 2 cups sugar 1 cup vegetable oil 2 tsp. vanilla 2 cups grated zucchini 1 cup pineapple crushed & drained

HANG UP ROLLS

Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs lightly in a mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring, only to moisten. Bake in 9 x 13 pan or 2 loaf pans for 1 hour at 350 degrees.

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CAROLYN BRATTIN

3/4 cup luke warm water I pkg. yeast 2 1/2 cups biSquick

HUSH PUPPIES

BERNIECE SPARKS

Disolve yeast in water. Mix in bisquick. Beat vigorously. Turn out on surface dusted with bisquick. Knead dough until smooth. Shape as desired into rolls. Place on lightly greased baking sheet and cover with damp cloth. L et rise in warm place, about 1 hour. Bake at 375 degrees 10 to 15 minutes. Brush with butter. Makes 16 rolls.

MARK COLE

Make like you were gOing to make cornbread. Grate in cheese and one onion chopped fine into cornbread batter. Drop by spoonfuls into hot grease and fry until brown.

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SOUR CREA M DOUGHNUTS 2 cups flour 1/2 t. soda 1/2 t. salt 1/4 t. nutmeg 1 egg 1/2 cup sugar 1/2 cup sour cream

TRISHA ANTLE S1ft flour, soda and nutmeg. Beat egg until thick and lemon colored. Add sugar and sour cream. Blend well and stir in flour mixture to make a soft dough. Cover and chill. Make small round balls and drop into hot oil. Remove when lightly browned. Drain, then shake in sack of sugar.

RAISIN CINNAMON ROLLS LORENE FLETCHER 3 1/2 cups flour 1 pkg. dry yeast 1 1/2 cups milk 1/4 cup sugar 1/4 cup crisco 1 t. salt 1 egg 1/2 cup sugar 4 T. butter 2 t. cinnamon 1/2 cup raisins

In mixer bowl i combine 2 cups flour and the yeast. In sauce pa n, heat together milk, sugar, crisco and salt just until warm, s ti r to melt crisco. A dd to dry ingredients in mixer bowl. Add egg; beat at low speed of electric mb'er for 30 seconds; scrape sides of bowl constantly. Beat 2 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Place in greased bowl, turning once to grease top. Cover and let rise lmtil doubled (1 1/2 to 2 hours). turn out on floured surface; riiDivide dough in half. Roll each half to 16x8 rectangle. In small bowl combine sugar, butter and cinnamon. Spread half over each rectangle. Top with raisins. Roll up jelly roll fashi.on. Cut in 1 inch slices, place cut side down in 2 greased 9x9x2 baking pans, cover and let rise until double in bulk, about 30 to 40 minutes. Bake at 375 degrees for 20 to 25 minutes. Dri zzl e with confectione rs sugar gla ze while warm.

SOUR DOUGH BISCUITS 1 pkg yeast I cup warm water 2 cups buttermilk 3/4 cup corn oil 4 teas. baking powder 2 teas. salt 1/4 teas. soda 6 or more cups flour

NE LLIE BROWN Dissolve yeast in warm water. Combine all other ingredients in mixing bowl. Place dough in covered bowl in refrigerator No need to let rise before baking. Bake as for baking biscuits.

REFRIGERATOR ROLLS in memory of CA THE RINE ODE RIZZI 2 cups boiling water 1/2 cup sugar 1/2 cup oil 1 Tbl. salt 7 cups flour 2 eggs, beaten 2 pkg. yeast disol ved in 1/4 cup of warm water

Combine hot water, sugar, salt, and oil in large bowl. When luke warm, add 3 cups flour, yeast and eggs. Beat well, then add the remaining 4 cups of flou r . Knead on floured pastry cloth for 3 or 4 minutes. Place in greased bowl and let rise in warm place until double in bulk. Punch down. Let rise again, punch dow!) and make into rolls or place in tight container and store in refrigerator until needed. Best if used in a day Or two. The dough may be divided and part used for cinnamon rolls. This recipe will make 48 small to medium rolls. Bake in 400 degrees oven for 15 to 20 minutes •

... CORN BREAD

IN ME MORY OF MRS. CHARLES BASHE

Cream 1/3 cup shortening and 1/3 cup sugar. Add 1 beaten egg, 1 1/4 cup sweet milk, 1 cup flour I 1/ 2 t. salt, 4 t. baking powder and 1 cup corn meal. Bake at 400 deg. until done.

9

DATE AND NUT BREAD

OTHA MCDONALD

3/4 cup chopped nuts I cup chopped dates I 1/2 teaspoons baking soda 1/2 teaspoon salt 1/4 cup shortening 3/4 cup boiling water 2 eggs 1/2 teaspoon vanilla I cup sugar I 1/2 cups sifted all-purpose flour

CHERRY-PECAN BREAD

Combine nuts, dates, soda, and salt ina mixing bowl. Add the shortening and boiling water. Allow this mixture to stand for 15 minutes. Stir to blend. Beat the eggs slightly, add the vanilla. Stir in the sugar and the sifted flour. Add to date mixture. Do not overmix. Place in a greased 9 x 5 x 3 inch loaf pan. Bake I hour in a 350 degree F. (moderate) oven. Cool before removing. Loosen sides with a spatula.

THELMA HOUSE

Grease a 9x5x3 inch loaf pan. Set aside. In mixing bowl thoro2 cups flour 1 t. baking soda ughly stir together flour, soda, salt and set aside. In large r bowl 1/2 t. salt cream together sugar, butter, or margarine, eggs and vanilla., until light and fluffy. Add flour mixture and buttermilk alter3/ 4 cup sugar 1/2 cup butter or margarine nately to creamed mixture. Beat just till blended after each 2 eggs addition. Fold in nuts and cherries. Turn batter into prepared 1 t. vanilla pan. Bake in 350 degree oven for 55 to 60 minutes. Remove 1 cup buttermilk from pan; cool. if desired, glaze with confectioners iCing. 1 cup chopped pecans 1-10 ounce jar maraschino cherries, drained and chopped. ICING 1 cup powdered sugar 1/4 t. vanilla 1 1/2 T. milk Drizzle over bread

WHOLE WHEAT BREAD 1/2 cup warm water 1 pkg yeast 1/2 cup brown sugar, packed 2 Tbls. shortening I Tbl. salt 1/4 cup molasses or honey I egg 2 cups milk, scalded 2 cups whole wheat flour 4 1/2 cups white flour

CORN F RITTE RS

ESTER FA YE YOUNG Dissolve yeast in warm water. Combine shortening, brown sugar salt, milk, mola's ses 1 and whol-e wheat flour and let cool. Stir in egg and yeast. Add white flour to make a stiff dough. Let riseunt1l double, about an hour. Form into loaves, place in greased loaf pans. Let rise until almost double. Bake at 350 degrees for I hour or until it tests done. Makes 2 loaves.

MAUDE HOLT

1 can cream style corn Add 2 well beaten eggs 1/2 t. salt 1/2 t. pepper

Mix all together and fry in small cakes on griddle.

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DA TE AND NUT BRE AD

OTHA MCDONALD

3/4 cup chopped nuts 1 cup chopped dates 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/4 cup shortening 3/4 cup boiling water 2 eggs 1/2 teaspoon vanilla 1 cup sugar 1 1/2 cups sifted all - purpose flour

CHERRY-PECAN BREAD

Combine nuts, dates, soda, and salt ina mixing bowl. Add the shortening and boiling water. Allow this mixture to stand for 15 minutes. Stir to blend. Beat the eggs Slightly, add the vanilla. Stir in the sugar and the sifted flour. Add to date mixture. Do not overmix. Place in a greased 9 x 5 x 3 inch loaf pan. Bake 1 hour in a 350 degree F. (moderate) oven. Cool before removing. Loosen sides with a spatUla.

THELMA HOUSE

Grease a 9x5x3 inch loaf pan. Set aside. In miYing bowl thoro2 cups flour 1 t. baking soda ughly stir together flour, soda, salt and set aside. In large r bowl cream together sugar, butter, or margarine, eggs and vanilla., 1/2 t. salt 3/ 4 cup sugar until light and fluffY. Add flour mixture and buttermilk alter1/2 cup butter or margarine nately to creamed mixture. Beat just till blended after each 2 eggs addition. Fold in nuts and cherries. Turn batter into prepared 1 t. vanilla pan. Bake in 350 degree oven for 55 to 60 minutes. Remove 1 cup buttermilk from pan; cool. if desired, glaze with confectioners icing. 1 cup chopped pecans 1-10 ounce jar maraschino cherries, drained and chopped. ICING 1 cup powdered sugar 1/4 t. vanilla 1 1/2 T. milk Drizzle over bread

WHOLE WHEAT BREAD 1/2 cup warm water 1 pkg yeast 1/2 cup brown sugar, packed 2 Tbls. shortening 1 Tbl. salt 1/4 cup molasses or honey 1 egg 2 cups milk., scalded 2 cups whole wheat flour 4 1/2 cups white flour

CORN FRITTERS

ESTE R FAYE YOUNG Dissolve yeast in warm water. Combine shortening, brown sugar salt, milk, mola's ses, and whole wheat flour and let cool. SUr in egg and yeast. Add white flour to make a stiff dough. Let riseuntil double, about an hour. Form into loaves, place in greased loaf pans. Let rise until almost double. Bakeat350 degrees for 1 hour or until it tests done. Makes 2 loaves.

MAUDE HOLT

1 can cream style corn Add 2 well beaten eggs 1/2 t. salt 1/2 t. pepper 2 T. flour

Mix all together and fry in small cakes on griddle.

10

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WHITE YEAST BREAD.

ETHEL WARREN

2 pkgs. dry yeast 3 3/4 cups lukewarm water 1/2 cup melted shortening 2 level t. salt 1/2 or 3/4 cups sugar

Add flour to make fine dough. Put yeast in 3/4 cup lukewarm water. Put 3 cups lukewarm water in a large mixing bowl, add sugar and salt. Stir until dissolved; add 4 cups flour and stir until smooth. Add yeast mixture and stir; add some more flour, then shorteningj add enough flour to make dough dry, not sticky. Let rise until double. Make into loaves and let rise about 2 hours. Bake 20 minutes in 400 degree oven, then reduce heat to 350 degrees and bake another 20 minutes. Rub loaves with shortening and cool. Makes 4 loaves.

MARGARET LEWIS

CINNA MON PUFFS

2 pkgs. dry yeast 1/2 cup warm water 3/4 cup lukewarm milk 1/4 cup sugar 1 t. salt 1/2 cup shortening (Margarine) 2 eggs, beaten 3 1/4 cups sifted flour 1 T. vanilla

BANANA NUT LOAF

Combine yeast and water, let stand 5 minutes. In large mixing bowl combine milk. sug-ar. salt, shortening. (I use margarine). Add eggs that have been beaten, add yeast mixture & half of flour. Beat two minutes by electric mixer, or by hand until smooth. Add remaining flour and vanilla and beat again until smooth. Drop 1 T. batter int(' well greased muffin cups. Place in warm place and let rise until double in size. Around 30 minutes. Bake at 375 deg. 18 to 20 min. or untill golden brown. Remove from pans and dip top and sides in melted butter or oleo, then into cinnamon and sugar mixtUre. Best served warm. Will make 30 Puffs. "Coating mixture" 1 cup sugar and 4 t. cinnamon. Very good.

RUBY REAMS

Mix in large bowl: 1 cup sugar, 1/4 lb. oleo, 2 eggs, 2 cups of crushed bananasj add 2 cups sifted flour, 1/2 t. salt, 1 t. soda. & 3/4 cup chopped nut meats. Bake in loaf pan 1 hour at 350 deg.

ANGEL FLAKE BISCUITS

JOLE NE STE PHE NS

5 cups flour 2 t. baking powder 1 t. soda 3 T. sugar 1 t. salt 1 pkg. yeast in 1/4 cup warm water 2 cups buttermilk 1 cup shortening

Sift together- flour, baking powder, salt, sugar and soda. Mix well. Add shortening to this and mix. Add buttermilk and yeast mixture. Form into a ball and place in a greased plastic bag. Pull together and seal tightly. (Do not let rise). Put in refrigerator for 12 hrs. Bake as needed in 375 deg. oven 25 min. or until brown.

11

KE LLOGG BRAN MUFFIN

MODENA (yARNALL) BAILEY

6 cups all bran

Pour boiling water over all bran; cream sugar and crisco. Add beaten eggs, sift dry ingredients together. Then add buttermilk to cream mixture, then the dry ingredients. This makes 4 quarts of batter. Bake at 400 deg. for 25 minutes.

2 cups boiling water 2 1/2 cups sugar 1 cup crisco 5 cups flour 5 t. soda 1 t. salt

4 eggs 1 quart buttermilk

REFRIGERATOR ROLLS

IN MEMORY OF MRS. JAMES ANTLE Cool to lukewarm. Add 1 pkg. yeast, and 2 beaten eggs. Add 2 cups flour and beat well. Cover and leave in refrigerator several hours or overnight. Roll out on a floured board to 1/3 inch thickness. Cut with 2 inch biscuit cutter and brush with melted butter. Fold each roll in half and place on a greased baking sheet. Cover and let rise until double in bulk. Brush with melted butter. Bake in a hot oven (425 deg.) 10 to 15 minutes. This dough will keep refrigerated for 4 or 5 days and can be used for cinnamon rolls or coffee cake. It may also be used in cup cake pans.

COMBINE: 1 cup scalded milk 1/4 cup sugar 1/2 cup butte r 1 t. salt

MOTHER'S KRANZ OR WREATH cups flour t. salt cup lukewarm milk 1/2 oz. cake yeast cup butter 1 t. vanilla rindof 1/2 le mon, grated 4 eggs, separated 3/4 cup sugar 12 oz. can prepared filling, (poppy seed, date, almond paste, cherry) 5 1 1 1 1

HOBO BREAD

Dissolve yeast in milk, mix 4 cups flour and scald; add milk yeast mixture. Add butter, vanilla and grated lemon rind. Beat egg yolks with sugar; combine with other ingredents. Last, fold in stiffly beaten egg whites. Refrigerate overnight. In the morning add the remaining flour. (Dough should be soft but not sticky); a little more flour may be required). Divide into 3 parts, rolling each lengthwise until about 14 inches long. Sread each section with melted butter a nd filling. Roll each lengthwise. Press these 3 long rolls together, pressing together again. Form into a ring. Place on buttered cookie sheet or in a well buttered ring mold. Allow to rise. Bake at 350 deg. for about 45 minutes. Top with a thin iCing.

JESSIE LINEBARGER SHOWALTER

Boil - 1 1/2 cups raisins 1 cup water Add - 2 t. soda to raisins and water, stir, cool, and drain. Blend - 1 cup sugar 3 T. cooking oil 1 egg 1/2 t. salt 1/2 cup of milk WHOLE WHEAT MUFFINS 1/2 1/2 2 t. 1/4

LOUISE BACON

cup whole wheat flour cup white flour baking powder t. salt

Mix in 2 cups flour, 1 cup nuts and add raisins. Grease and flour 3 small (12 cans) and bake 1 hour at 325 deg. in round cans filled 1/2 full. Cool 15 minutes before removing.

IN ME MORY OF LETHA CAMERON Sift all together and add 1/ 4 cup brown sugar, 1 egg, beaten, 1/2 cup sweet milk, 2 T. melted shortening. Grease pan and bake 20 minutes at 425 deg.

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• JOHN AND HELEN BERNING HILLBILLY CAKE Makes 13x9~ inch layer

Yz cup shortening 1 cup sugar 112 t. cinnamon 1 cup water Yz t. allspice % t. ground cloves Yz cup chopped walnuts y:> cup seedless raisins ~1z cup chopped pitted dateb Yz t. vani lla 2 cups sifted cake flour 1 t. soda Coconut Nut Topping

1. Preheat oven to 375 deg. Grease and flour 13xgI/zx2 inch baking pan. 2. Melt shortening in sauce pan. Stir in sugar, water, spices, walnuts, raisins and dates. Bring to a tlOil over medium heat, stirring occasionally. Boil for 1 minute. Remove from heat; stir in vanilla; cool. 3. Onto piece of waxed paper sift together flour, baking soda and salt; add to fruit mixture; blend well. Turn into pan. 4.Bake in preheated oven for 25 to 30 min utes. 5.Spread Coconut Nut Topping over cake; place under broiler heat for 4 to 5 minutes.

COCONUT NUT TOPPING

lJ! cup butter or margarine 2/ 3 cups brown sugar 1 T. cream Yz cup flaked coconut Yz cup chopped nuts

FRESH APPLE CAKE

Melt butter or margarine in small saucepan. Add sugar; stir over low heat until dissolved. Remove from heat. Stir in cream, coconut and nuts.

GERALDENE AHERN

2 cups sugar ~2 cup wesson oil 1 cup nuts, chopped 2 eggs, well beaten 4 cups sliced apples 1 t. cinnamon 2 t. vanilla 1 t. soda 1 t. baking powder 1 t. salt 2 cups flour

CARROT CAKE

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IN ME MORY OF MARY KIRKLE Y

2 cups flour 2 t. baking powder 2 cups sugar 2 cups grated carrots 1 can (8 oz~) c r ushed pineapple, drained 1 1/2 t. soda 2 t~ cinnamon 1 1/2 cups oil 4 eggs 1/2 cup nuts FRUIT CAKE

Mix apples and sugar Add oil and nuts. Beat eggs, add vanilla, Sift flour and soda, baking powder and salt. Add to batter. Turn in greased and floured gX13 inch pan. Bake 1 hour at 350 deg. or until done. Ice with powdered sugar glaze or any kind.

Mix all ingredients in a large mixing bowl .. Pan size 13 1/Zy9 l/Zx Z 1/2 ,inches. Grease and flour baking dish" Bake at 350 deg. for 35 to 40 minutes. Cool and top with frosting. ICING: Cream liz cup butter, 3 oz" pkg.. cream cheese, 1 lb. powd ered sugar, 1 t" vanilla. Combine all and beat until fluffy. Fold in 3 or 4 t. crushed pineapple.

LOIS DUNNAN

2 pkgs . dates, (7 oz . size), 2 c ups pecans, chopped, Yz cup flour, 1 can Bordens Eagle Brand Milk. Bak e 35 to 40 minutes at 250 tp 300 deg . Place pan of water under cake while baking.

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APPLE CAKE

I. BILLIE IRVIN

4 cups chopped, peeled apples 2 cups sugar 3 cups flour 2 t. soda 1 t. salt 1 t.

MAURINE BEELER

1 t. cinnamon 1/2 t. nutmeg

1 cup oil 2 eggs 2 t. vanilla 1 cup english walnuts

1 cup coconut 1 cup raisins

MA URINE (BILE R) BEE LE R

GLAZE TOPPING 2 to butter

1/ 2 cup brown sugar 2 t. cream

Bring to boil and add: 1 cup powde ed sugar 1 t .. vanilla 1 T. cold coffee Pour over cake. BUTTE R POUND CAKE (BUNDT)

MA UDE DANIE L

1 box yellow cake mix 1 small box instant vanilla pudding 3/ 4 cup corn oil ( must be corn oil ) 3/ 4 cup water 4 eggs Butter Bunt pan well. Sprinkle 1/ 2 sugar and nut mixture over 1 t. butter flavorin g batter" Then 1/ 3 of batter over this, then the rest of sugar and nut 1 t. vanilla mixture, then the last of the cake batter. Smooth evenly. Bake at 325 deg. for 45 minutes. Let cool 8 minutes. Turn upside down and Mix together: glaze with coffee t powdered sugar and vanilla. 1/4 cup sugar 2 t. cinnamon 1/2 cup finely chopped nuts

BANANA SPLIT

CAKE

LELA DUNN

2 cups graham cracker crumbs 1/2 cup butter 2 t. sugar 2 eggs 1-1 lb. box powdered sugar 1 large can pineapple (drained) 5 bananas, peeled and halved lengthwise 1- 9 oz. c zrton Cool Whip 1 cup chopped or hal ved pec pecans 1 small bottle maraschino cherries

ANNAS' DEVIL FOOD

Combine cracker crumbs, 1 /2 cup melted butter and sugar , mix well. Pat into 9 x 13 inch baking pan. Bake in preheated 300 deg .. oven for 10 minutes; cool" Cream eggs ~ powdered sugar and 1 cup softened butter together until light and fluffy. Pour over crust. Spread pineapple over top; arrange banana hal ves over pineapple. Spread cool whip over bananas. Sprinkle with pecans; indent lightly into each section. Ch1l1 thoroughly. A layer of strawberries may be placed over bananas for variation if desired.

IN 'ME MORY OF ALICE FAIRCHILD

Cream 1 1/2 cups sugar, 1/2 cup shortening, 2 eggs yolks and 1 egg white. Add 1/4 t. salt 1 cup sour milk, 2 cups flour, 2 t. soda. Sca nt 1/2 cup cocoa dissol ved in 1/ 2 cup boiling water I vanil'la. Bake layers 35 to 40 minutes in 350 deg. oven.

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COKE CAKE

ADA LEE CHARLES

Sift together 2 cups sugar and 2 cups flour. Mix in sauce pan 1/2 cup butter, 1/2 cup crisco, 3 T. cocoa and 1 cup coca cola; bring to a boil and pour over dry ingredients. Add 1/2 cup huttermilk f 1 t. soda nn milk), 2 eggs, beaten, 1 t. vanilla, 1 1/ 2 cups small marshmallows. Mix all together and pour into grea sed pan and bake at 350 deg. for 40 to 50 minutes. ICING: Mix and bring to a boil 1/2 cup butter and 3 T. cocoa, 6 To coke; add 1 box powdered sugar., 1 t. vanilla, 1 cup nuts. Mix together and spread on warm cake., CORA JOURNEY'S 1939 APPLE CAKE 2 cups sugar 2 eggs 1 t. soda 1/2 t. allspice 1/2 t .. salt 1/2 cup chopped nuts 1/2 cup shortening 2 cups sifted flour 1/2 t. cinnamon 1/4 t. nutmeg 1/2 t. vanilla 4 cups chopped raw apples

DATE CAKE

CORA JOURNE Y Cream shortening and sugara Add eggs, beat well. ADD sifted dry ingredients;> mix, then add apples and nuts, stiring well. Batter will be stiff. Bake 40 to 45 minutes at 350 dego Serve with whipped cream or ice cream. Use 9x12 pan.

NEOMA COLE

1 cup sugar 1/2 cup oleo or butter 1 1/2 cup flour 1 cup dates 1 cup boiling water 1 cup nuts (black walnuts) 1 egg, beaten 1 t. soda

Chop up dates and sprinkle the soda over dates o Pour hot water over this mixture and stir until dissolved. Add to rest of mixture, bake until done at 350 deg. Test with tooth pick. ICING: 1 cup brown sugar and 1/ 2 cup white and 1 t. white syrup and 2/3 cup milk. Boil to sort of ball stage and stir until thickens and spread.

DIABETIC RAW APPLE CAKE

ROSE COLE

1 cup oil 4 T. sugar twin or sweetner 2 cups flour Cream (Crisco Oil) sugar and eggs. Sift all dry ingredients, add to cream2 eggs ed mixture, then add nuts, apples r raisibs and dates. Bake at 350 deg. 40 min. 2 t. soda 2 t. salt 1 to cinnamon 3/4 t. nutmeg or cloves 4 cups diced apples 1 cup nut meats 1 cup raisins 1 cup dates (chopped) FRUIT COCKTAIL CAKE

JUAINTA LAMBRIGHT

1% cups sugar 2 cups flour 2 t. soda % t. salt Mix together and add 1 # 303 can 2 eggs 1 t. vanilla

Pour in 9x13 inch pan and put lJt cup brown sugar and ~~ c up nuts on top. Bake 45 minutes in 325 deg. oven. Cook 1 cube margarine. % cup sugar and ~~ cup cream and 1 t. vanilla for 2 minutes. Add 1 cup coconut and 1 cup nuts and spread on cake while hot. fruit cocktail

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J ANGLE FOOD CAKE SUPRE ME 14 egg whites ( large eggs) 2 t. cream of tartar

1/4 t. salt 1/ 2 t. almond flavoring 2 t. vanilla flavoring

LOU MA TTINGL Y Beat egg whites until stiff; add 1 cup sugar and beat again until very stiff. 1 cup flour, unsifted ( large cup) 1/2 cup sugar Sift together 3 times and add to above mixture with hand beater. Do not beat, fold (with wire beater). Bake at 350 deg. for 35 min. Let cool in pan 1 hr. Place cake pan on piers to cool. such as cans so air ca n pass under cake while cooling.

BROWN SUGAR POUND CAKE MARY ANN HOOTEN 1 cup butter 1 lb. brown sugar Beat butter and shortening together and gradually add the sugar, 5 eggs crea ming until mixture is light and fluffy. Beat in eggs one at a 1/ 2 t. salt time. Sift together dr y ingredientsi add alternately with milk and 1 cup milk vanilla to the c r eamed mixture. Stir in nuts. Pur batter in tube 1/ 2 cup sho r tening pan and bake at 350 deg. for 1 hr. and 15 min. Cool 10 minutes, 1 cup white suga 1r then remove from pan. our walnut gla ze over warm cake .. 3 cups flour WALNUT GLAZE 1/2 t.;vanilla 1 tsp. baking powder Cream 1 cup powdered sugar, 2 T. butter, add 6 T. cream, 1/2 t.vanilla, 1/2 cup chopped nuts. Blend well and pour over warm cake. 1 cup chopped walnuts BANANA PRUNE CAKE

LUCILLE HADDOCK

Blend shortening and sugar; add bananas and half of milko Sift 2/ 3 cup shortening dry ingredients and add to mixture until all flour is damp, then 2 1/2 cups sifted cake flour beat two minutes at low speed. Add eggs and remaining milk, 1 tsp. soda beating two minutes longer. Fold in prunes and nuts. Pour into 1 cup mashed ripe bananas greased and floured 13 x 9 x 2 inch pan.. Bake at 350 deg. for 40 2 eggs to 60 minutes. While cake is still warm, spread on brown sugar 1 1/ 2 cup sugar frosting. 1 t. baking powder 1/2 t. salt 2/ 3 cup milk 1 cup cooked prunes, chopped, pitted 1/2 cup walnuts BROWN SUGAR FROSTING: 1/2 cup butter or margarine 1/4 cup milk 1 cup brown sugar 2 cups powdered sugar FRESH APPLE CAKE

Melt butter, add brown sugar and cook over low heat for two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a full boil. Let cool and stir in powdered sugar.

BEULAH MC GRUDER Add: 1 1/ 2 cups flour 1/ 4 t. soda 1/2 t. cinnamon 1/4 t. salt 1 cup chopped nuts

Blend together: 1 1/2 cups sugar 1 cup crisco 2 eggs Bake 40 minutes at 350 deg.

TOPPING: 1 cup brown sugar 2 T. butter 2 Til milk Cook until dissolved and pour on cake and bake an additional 10 minutes.

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VIRGINIA LEE

BANANA PUDDING CAKE 1 or 2

small~

ripe bananas

Slice bananas into large mixing bowl; beat until well mashed. Add remaining ingredients; blend, then beat at medium speed for 2 minutes. Pour into a well greased and floured 10 inch tube or bundt pan. Bake at 350 deg. for 60 to 70 minutes. ~()ol in pan at least 15 minutes. Remove from pan, and finish coaling on rack. Sprinkle with confectioners sugar.

1 pkg. ( 2 layer size) yellow

cake mix .. 1 pkg. ( 4 serving size) Jello banana creme or vanilla instant pie filling. 4 eggs 1 cup water 1/4 cup oil 1/2 cup finely chopped nuts (optional )

MARffi SHELLEY

BANANA CAKE DILIGHT

1 yellow cake mix; bake by directions on box; coolon wax paper or cake rack. When cool slice lengthwise. Put bottom half of cake back in baking dish. Prepare filling while cake is cooling:. Bring to boil, 2 cups milk, 1 cup sugar; when at boiling point, blend 3 egg yolks, 3 T. cornstarch, 1/4 cup water until smooth.. Add to milk and sugar mixture; stir until thick. Add 1 T. oleo and 1 t. vanilla. Chop 3 bananas into cooked filling. Spread on bottom half of cake. Gently put top half of cake on filling.

Frost with the following: 2 cups sugar9 1/2 t. cream of tarter, dash of salt, 2/ 3 cup water, 3 T. light corn syrup, 2 egg white s.,. Bring sugar and cream of tarter to a boil. Cook until sugar dissolves. Add slowly to unbeaten egg whites, beating constantly with electric mixer until frosting is to spreading consistency. Frosting will stand in peaks ..

BANANA CAKE

IN ME MORY OF FANNIE VINCENT

1 2/3 cup sifted cake flour 2 t. baking powder 1/2 t. salt 1/2 cup shortening, softened 1 cup sugar 1/2 cup milk 2 eggs, well beaten 1 t .. banana extract

BANANA NUT CAKE 1 1/2 cups sugar 1/2 cup shortening 2 cups sifted flour 2 eggs 4 T. buttermilK 1 t. soda 1 t. vanilla 2 bananas, mashed 1/2 cup nuts, pecans CHERRY CHEESE CAKE Graham cracker crust: 1;kg. graham crackers 1/4 cup sugar 1 stick margarine

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Sift dry ingredients and set aside. Cream together, shortening and extract and gradually stir in sugar and eggs" Add the dry ingredients alternately with the milk. Beat only until smooth. Bake in two greased and floured pans, 8 inch, in 375 deg. oven for 25 min. Make a filling of: 2/3 cup sugar, 2 T. corn starch, 1 T. butter, 1 egg, 1/4 t. salt f 1 t. vanilla, 1 cup boiling water. Cook over slow heat until thick. Spread between layers and on top along with sliced bananas"

VERMO ROY Cream shortening and sugar. Add eggs, mashed bananas and nuts. Put soda in with flour and add milk alternately .. Bake in 350 deg. oven for 30 minutes ..

JOANN CHARLES

DONNA LYNAUGH

Melt margarine and mix with crushed graham crackers and sugar Bake at 375 deg. for 8 minutes. Cool. FILLING 1 large (90 z.) cream cheese 1/2 cup sugar Whip 1 pkg. Dream Whip and add to cream cheese and sugar. Top with one can of Wilderness Cherry Pie Filling. Chill 3 hours.

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BROKEN GLASS CAKE

WILDA LEE

1 pkg.. cherry Jello 1 pkg" lemon Jello 1;kg.. orange Jello 1 env.. plain gelatin 2 T. cold water 2 pkg. Dream whip 1 t. vanilla 1/2 cup sugar 1 1/ 2 cup hot water per pkg. of jello 1/2 cup wafer crumbs 1 3/ 4 cup wafer crumbs 1;stick margarine 1/4 cup sugar 1/ 2 cup hot pineapple juice 1 cup milk

MINCE MEAT SPICE CAKE

Dissolve jellos. Pour into shallow pans to set overnight if possible. Mix 1 3/4 cup vanilla wafer crumbs, 1 stick margarine melted, 1/4 cup sugar. Line bottom and sides of 9 x 13 inch pan with this. Dissolve plain gelatin in 2 T. cold water; let stand 5 minutes. Add hot pineapple juice to gelatin; cool .. Whip Dream whip in milk. Add sugar and vanilla to gelatin mixture and fold in dream whip. Cut jellos in 1 inch squares; fold into dream whip. Pour into wafer lined dish. Sprinkle 1/2 cup wafer crumbs and chopped nuts over top. Chill and serve.

IN ME MORY OF MRS. I. C. CANADA

Cream 1/3 cup criSCO, 1 cup light brown sugar, 2 eggs, save one of the whites for icing, 1/ 2 t, salt. Stir all together until well blended, sift 1 3/4 cups flour and 1/ 2 t. soda, 1 t. cinnamon and 1/2 t. cloves. Add 1/ 4 cup moist mince meat to creamed mivture then alternate 1/2 cup sour milk and flou ~ - about 1/2 qt q time when well miyed stir in r est of mince meat and nut meats; pou- into 8 inch well greased and floured pan .. Bake in a preheated oven for about 40 to 50 minutes. Bake at 375 deg.

DR. BYRD CAKE

HAZEL HARGIS

Combine all together: 3 cups flour 2 cups suga~ 1 cup oil 3 eggs 1 t. salt 1 t. soda 8 0 7 ,. can crushed pineapple with juice 1 1/ 2 t. vanilla 1 t. cinnamon 1 cup nuts (if desired

CINNAMON COCONUT CAKE

Miy well with spoon. Turn into bundt ot, lightly oiled tube pan. Bake at 350 deg. appro 1 hour or until knife inserted in center comes out clea n,

DORIS V. REED

1/2 cup plus 3 T. margarine Cream together margarine and sugar 1 add eggs and vanilla, beat svell. 1 1/2 cups sugar Add milk. Sift flour and other ingredients together. Add to batter a little at a time. Pour 1/2 the batter into greased and floured Bundt pan. Com1 1/2 t. vanilla 3 cups flou bine Topping mixtu'l'e and sprinkle 1/2 of it over batter, cut through; pour remaining batter into pan, sprinkle rest of topping on cake baUeT and cut 1 1/2 t. soda 3 eggs through again. Bake at 300 deg. for 1 hour 1 or until well done .. 1 1/2 cups evapo rated milk 2 T. vinegar Topping: 1/2 t. salt 2 T. cinnamon 3/4 cup suga 3/4 cup sugar 1 cup coconut 1 cup flake coconut

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UNCOOKED FRUIT CAKE

MRS. KENNETH SORDEN

% lb. graham crackers. rolled

Add all ingredients to cracker crumbs. adding cream last to moisten. Pack in mold lined with waxed paper. Refrigerate 10 hours before using. Serve with whipped cream. or plain as desired.

3;" cup dates. choppd

I cup candied pineapple I cup heavy cream I cup walnuts. chopped I small bottle maraschino cherries (do not use juice) 1ft tsp.salt

UNBAKED FRUIT CAKE

\.

IN MEMORY OF EFFIE STUBBLEFIELD

lIb. pitted dates lIb. marshmallows lIb. orange slices lIb. graham crackers. rolled I cup nut meats %cupsugar 1f2 cup whipped cream

Cut dates. marshmallows. and orange slices all in bits. Add sugar. graham cracker crumbs and cream until it is moist. Press in pan and place in a cool place and let set for 4 or 5 days. Slice as you serve. This keeps well.

TWINKlE CAKE

PHYLLIS HOWE

I yellow or chocolate cake 5 T.Flour I cup milk I cup sugar 1f2 tsp. salt %cupCrisco %cupoleo I tsp. vanilla

Bake cake in a 13x9 pan. Mix flour and milk and boil till thick. stirring constantly. Set aside to cool. In a large bowl beat until fluffy sugar. salt. Crisco. oleo and vanilla. Add cooled milk mixture and beat until fluffy. Cu t cooled cake layer-wise and put filling between layers.

WHITE CAKE

IN MEMORY OF ROSA BRATTIN COLE

2cupssugar I cup butter (small) 3 cups cake flour I cup milk 3 level tsp. baking powder 4eggwhites I tsp. flavoring

Cream butter and sugar. Sift flour several times. Dissolve baking powder in 1ft cup water. Mix alternately. Add 4 well beaten egg whites. Put flavoring in milk before mixing in cake. Bake in two layers 30 to 35 minutes at 350°. Good wi th lemon or pineapple filling.

WHIPPED CREAM CAKE

IN MEMORY OF MYRTLE MEADOWS

3 egg whites I cup whipping cream I tsp. almond extract 13f. cups flour 11f2 cups sugar 3 tsp. baking powder leights salt % cup cold water

Beat egg whites. Whip the whipping cream until stiff. Gradually fold into egg whites and almond extract. Fold in a little at a time mixture of flour. sugar. baking powder.leights salt and water. Pour into two 8" greased pans and bake for 30 to 35 minutes at 325°.

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I ORANGE ALASKA CHIFFON CAKE

EDNA TUCKER

2Vt cups cake flour (don't pack) 1Yz cups sugar 3 tsp. baking powder 1 tsp. salt Yz cup salad oil 5 unbeaten egg yolks 3,4 cup cold water 2 orange rinds-grated 1 cup egg whites (7 or 8) Yz tsp. cream of tartar

Combine flour. sugar. baking powder. salt. Make a well. Add in order: salad oil. egg yolks. water. orange rind. Measure in a large bowl: egg whites and cream of tartar. Whip until whites form very stiff peaks. Do not under-beat. Pour egg yolk mixture gradually over whipped egg whites. Bake at 325 0 for 55 minutes. When cool. remove from pan and split the cake in three layers. Spread between layers the filling below.

J J

Filling: 3 egg whites

Beat until slightly stiff the egg whites and cream of tartar. Add sugar. Beat until very stiff. Spread over top and sides of cake. Bake in moderately hot oven until delicately brown. Thin a little of the filling with a little hot hot water. Spoon over the slightly browned meringue. letting some run down sides here and there.

y.. tsp. cream of tartar

PINEAPPLE DOWN SIDE UP CAKE

BLANCHE NICKOLS

]

Y.. cup butter or oleo Yz cup brown sugar 1 no. 2Yz can pineapple sliced-drained 3 eggs 1 cup sugar

Melt butter or oleo in 8 inch baking pan. over low flame. Sprinkle with brown sugar. Place pineapple in butter and brown sugar. Beat egg yolks until light and lemon colored. Beat in sugar and continue beating until smooth. Beat in pineapple juice and vanilla. Sift flour once before

]

'12 cup pineapple juice

mixture. Fold in stiffly beaten egg whites. Pour over pineapple in baking dish.

1 tsp. vanilla 1Yz cups flour 1 tsp. baking powder 1 tsp. salt

PINEAPPLE DUMP CAKE

TREVAREAMS

2 cups flour 2 cups sugar 2 tsp.soda 2 eggs 16 oz. can crushed pineapple Yz cup chopped nuts 2 tsp. vanilla

Put all ingredients into a large mixing bowl and mix well. Bake at 375 0 for 30 to 35 minutes.

PINEAPPLE CHEESECAKE

CONNIE CASSITY

1 can chilled milnot 1- 8 oz. pkg. cream cheese (soften) 1- 3 oz. pkg.lemon lello 2 cups graham cracker crumbs 6 tbsp. powdered sugar 1 cup sugar 3 tbsp. lemon juice 1 tsp. vanilla Yz cup melted butter 1 - 8 oz. can crushed pineapple (drain)

Melt butter and fold in graham cracker crumbs and powdered sugar. Press into 13x9 pan. Cream sugar and team cheese. Dissolve lello in 1 cup hot water and add lemon juice. The stir into cream cheese mixture. Whip milnot until stiff and add vanilla nd cream cheese. Pour into pan Spread pineapple through mixture and chill.

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SEVEN-UP CAKE

MRS. JAMES E. STARNES

1 pkg. yellow cake mix with instant pudding 4 eggs 3ft cup cooking oil Seven-Up

Mix together until creamy. Then add 10 oz. bottle of Seven-Up.

FROSTING: 1 cup crushed pineapple 1 stick butter 2 eggs Ilh cups sugar 1 T. flour

Mix together in sauce pan and cook over low heat until thick. Then cool and add one small can coconut. Coconut is not essential

SOUR CREAM CHOCOLATE CAKE

ALICE SMITH

Heat oven to 350°. Grease and flour 13x9x2 oblong pan or 2 9-inch. or 3 2 cups flour 2 cups sugar 8-inch round layer pans. Measure all ingredients into a large mixer bowl. 1 cup water Mix lh minute on low speed. Scrape bowl constantly. Beat 3 minutes on 3ft cup dairy sour cream high speed. scraping bowl occasionally. Pour into pan(s). Bake oblong ~ cup shortening 40 to 45 minutes: layers 30 to 35 minutes or until top springs back when 11ft tsp. soda touched lightly with finger. Cool. Frost with sour cream chocolate frost1 tsp. salt ingbelow. 1 tsp. vanilla lh tsp. baking powder 2 eggs 4 ounces melted unsweetened choclate (cool) SOUR CREAM CHOCOLATE FROSTING:

% cup butter or margarine (softened) Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour 3 ounces melted unsweetened choclatecream and vanilla. Beat until frosting is smooth and of spreading (cool) consistency. 3 cups confectioners' sugar lh cup dairy sour cream 2 tsp. vanilla

TEXAS CAKE

BETH LINEBARGER

2 cups flour 2 cups sugar 1 cup water 1 stick butter or oleo 1 cup shortening 4 tsp. cocoa 1 tsp. baking soda 1f2 cup sour cream 2 eggs. beaten

Sift together flour and sugar. In sauce pan bring to boil water. butter. shortening and cocoa. Dump into flour and sugar and mix welL Add baking soda. sour cream and eggs. Mix well! Pour into sheet cake pan (cookie type with sides). Bake 20 minutes at 400°. About 10 minutes before cake is done. mix icing. Pu t on cake 5 minutes after it comes ou t of oven.

ICING: 1 stick oleo 3 cups powdered sugar ST. milk 4 T.cocoa 1 T. vanilla Sprinkle with nuts

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POUND CAKE

MONTEY NICKLE

3 cups flour 3 cups sugar 2 sticks oleo or butter Yz cup shortening 6 eggs Yz tsp. vanilla flavoring Yz tsp.lemon flavoring 1 cup sweet milk

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. (Beating well is very important as there is no other levening.) Add flour and milk alternately, beginning and ending with flour. Mix well after each addition. Add flavoring and bake in tubed pan for 1 hour and 45 minutes in a 325° oven.

PUMPKIN CAKE

BOBBIE TUCKER

2 cups flour 2 tsp. baking powder Yz tsp. salt 2 cups sugar 2 tsp. baking soda 2 tsp. cinnamon 1 cup oil 4 eggs 2 cups canned pumpkin

Sift dry ingredients together. Add oil. eggs and pumpkin. Mix well and put in a 9x13 inch greased and floured pan. Bake at 350° for 35 to 40 min.

Glaze: 3 ounces cream cheese 3ft stick melted oleo 2 cups sifted powdered sugar I tbsp.milk I tsp. vanilla

Pu t g laze on cake while it is still warm..

PINEAPPLE UPSIDE DOWN CAKE

IRENE GENTRY

1 cup brown sugar Ih cup butter 3 tbsp. maple syrup pineapple slices Pecan halves 3 eggs 1 cup sugar 1 cup flour 1 pinch salt 1 tsp. baking powder 5 tbsp.pineapple juice

Mix sugar, butter and syrup in large skillet and melt well-do not brown. Place pineapple slices and pecan halves in the mixture. arranging them so that they cover bottom of skillet. Separate eggs and beat the sugar into the egg yolks. Add the dry ingredients and pineapple juice. Fold in the stiffly beaten egg whites. Pour into skillet and bake for 35 minutes at 400°.

QUICK DEVIL'S FOOD CAKE

DAVE MARTIN

Ilh cups flour-sifted 1 cup sugar % cup cocoa 1 tsp.soda Ih tsp. salt Mix together: 1 cup water 1 tsp. vanilla 1 tsp. vinegar Yz cup shortening-melted

Sift dry ingredients into pan 8 inches square and 2 inches deep. Make three holes: add water. vanilla. vinegar and shor:tening. Use fork to mix well. Bake in same pan at 325° until tester comes out clean. For cupcakes fill about one-third full.

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RAW APPLESAUCE CAKE

IN MEMORY OF BESSIE HOOTEN

2% cups raw chopped apples I cup flour I cup sugar II" cup Wesson oil 1 egg 1 tsp. nutmeg I tsp. cinnamon %tsp.soda % cup nuts % cup raisins pinch of salt

Combine all ingredien ts and bake at 3750 until done.

RASPBERRY POKE CAKE

ARTIE BACON

1 pkg. white cake mix (2-layer size) 1 pkg. (3 oz.) raspberry Jello 1 cup boiling water % cup cold water

Prepare cake mix as directed on package, baking in well greased and and floured 13x9 inch pan at 3500 for 30 to 35 minutes. Cool in pan 15 minutes, Then poke with fork at % inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with thawed Birdseye Cool Whip non-dairy whipped topping.

SCRIPTURE CAKE (OLD TESTAMENT) MRS. FERN BIRCHFIELD Follow Solomon's prescriptions in Proverbs 23:14 and you will have a 4Va cup I Kings 4:22 (flour( 1 cup Judges 5:25 (last clause, butter) celebrated Sunday cake. Mix as for any fruit cake. Bake in a slow oven for an hour. 2 cup Jeremiah 6:20 (sugar or cane) 2 cup I Samuel 30:12 (raisin) 2cup Nahum 3:12 (fig) 2 cup Numbers 17 8 (almonds) 2 T I Samuel 14:25 (honey) 1 t. Leviticus 2:13 (salt) 60fleremiah 17:11 (eggs) % cup Judges 4: 19 (last clause, milk) 2 L Amos 4:5 (baking powder) in cookbook) Seasons (to taste) of 2nd Chronicles 9:9

PRUNE CAKE

GRACE HADLEY HUTCHENS

3f4 cup Crisco or oleo 1% cups sugar 1 cup sour milk 2 eggs 1 cup prunes cooked & cu t fine 3f4 tsp. soda :y. tsp. baking powder :y. tsp. salt :y. tsp. cinnamon :y. tsp. nutmeg :y. tsp. allspice 2 cups flour % cup nu tmeats

Combine all ingredients. Bake 25 minu tes at 375 0• Icing: 2 cups powdered sugar % tsp. cinnamon 1/8 tsp. prune juice 2 tbsp.oleo

23

RHUBARB CAKE

STELLA MURPHY

1Yz cups rhubarb Yz cup butter or oleo

Cream sugar. oleo. egg and salt. Stir in buttermilk. soda and vanilla. then flour and rhubarb. Pour in oblong baking pan and sprinkle with 1 cup brown sugar and 1 tsp. cinnamon. Bake in 375 0 oven for 30 to 35 minutes.

1 egg 1 tsp.soda 2 cups flour 1Yz cups brown sugar 1 cup sour milk or buttermilk Ih tsp. salt 1 tsp. vanilla

SOUR CREAM COCONUT CAKE

IN MEMORY OF IDA REAMS

2-layer white cake mix

Bake cake according to directions and let cool.

No Cook Icing: 1 box sour cream 2 cups sugar 18 oz. Tubby Jr. frozen coconut cake sit before cutting.

When you start to mix the cake. put into a mixing bow 1 the sour cream. sugar and 12 oz. Tubby Jr. frozen coconut. Allow the coconut to thaw and mix well. Cover cool layers with icing and pat on remaining coconut. Let

SPICY APPLESAUCE CAKE

NELS IE ENGLAND

2 cups sifted all-purpose flour Line an ungreased 9x5x3 inch loaf pan with aluminum foil. Sift flour IIh tsp. baking soda with soda. salt and spices. Cream butter with vanilla and sugars until Ih tsp. salt light and fluffy. Add eggs and continue beating until very light. Add Ih tsp. each: cinnamon. ground cloves. flour mixture alternately with the applesauce. stirring until just blended. nu tmeg and allspice Cut dates in small pieces and combine with the raisins and walnuts. Yz cup butter or margarine Fold in lightly. Turn into foil-lined loaf pan. saving a few spoonsful to 1 tsp. vanilla bake in a small foil pan for testing. Bake 1 hour at 325 0 or until cake is 1 cup It. brown sugar-firmly packed firm and springy when touched. Cool and sprinkle with confectioners' Ih cup white sugar sugar before wrapping in foil. 2 eggs. lightly beaten 1Yz cups sweetened applesauce ¥t each: dates. raisins. broken walnuts. confectioners' sugar

SWEET POTATO CREAM CAKE

LORETT A WRIGHT

2 cups plain flour IIh tsp. soda Yz tsp. cloves 1 tsp. nutmeg IIh tsp cinnamon 1 tsp.salt 2 cups sugar 4 eggs 2 cups cooked sweet potatoes IIh cups cooking oil

Mix all ingredients together and bake 1 hour and 15 minutes in tube cake pan or layer pans.

Icing: 1 stick margarine 1- 3 oz. pkg. cream cheese Ih box confectioners' sugar 21h tsp. vanilla Ih cup chopped nuts or coconut

If you use tube pan. slice cake in half and fill. If you make layers. double the filling recipe. You can vary the icing. using half pecans and half coconut.

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CHIFFON PUMKIN CAKE

JEANETTE MYERS

2V4 cups sifted all-purpose flour I % cups sugar 3 tsps. baking powder 2 tsps. pumpkin pie spice I tsp.salt 6 egg yolks V4 cup water %cupoil I tsp. vanilla 3f4 cup canned or fresh cooked. mashed pumpkin 8 egg whites V2 tsp. cream of tartar

Sift flour. sugar. baking powder. spice and salt together into a mixing bowl. Make a well and add egg yolks. water. oil. vanilla and pumpkin. Beat until smooth. In a large mixing bowl. beat egg whites until foamy; add cream of tartar and beat until whites are stiff. Pour egg yolk mixture over egg whites gradually and gently fold in. Pour into an ungreased angel food or tube pan and bake at 3250 for 55 minutes. then at 3500 for 15 minutes. Invert cake and cool. Remove from pan when cold and frost or sprinkle with confectioners' sugar.

CHOCOLATE SHEET CAKE

GAYLE YOUNG; JANETTE TIMMONS; BONNIE SNOOK

2 cups sugar 2 cups flour 2 eggs beaten 2 tsp. cinnamon I tsp. vanilla I tsp.soda % cup buttermilk Bring to boil: I stick oleo 4 tbsp. cocoa I cup water % cup Crisco

While mixture is coming to a boil. disolve soda in buttermilk and mix dry ingredients together in large mixing bowl. When chocolate mixture comes to a boil. mix it. the eggs and the buttermilk all together and pour into ungreased II"xI7" sheet cake pan. Bake at 350 0 for 15 to 20 minutes. Cake is done when center is still moist.

This is a honey colored. moist cake. Beautifully high.

FROSTING I box powdered sugar I stick oleo 4 tbsp. cocoa 6tbsp. milk I cup nuts

Combine oleo. cocoa and milk and bring to boil. Remove from heat and add powdered sugar and nuts. Mix and spread on cake.

FRUITCAKE

IN MEMORY OF CLARA BOWMAN

4 cups flour I tsp.soda I tsp. nutmeg 2 tsp. cinnamon lIb. butter 2 cups butter 2 cups brown sugar I doz. eggs V2 cup molasses % cup pineapple juice lIb. chopped walnuts I lb. pecans

lIb. dried figs. chopped lIb. dates. chopped lIb. candied pineapple lIb. candied orange rind 1/4 lb. candied lemon rind Y4lb. candied citron lIb. candied cherries. chopped I - 15 oz. pkg.light raisins 2lbs. dark raisins

Mix flour. soda and spices. Take 2 cups of this and mix with lIb. butter by hand in large pan. In large mixing bow 1. mix at medium speed 2 cups butter. sugar. egg yolks. Add rest of flour mixture. pineapple juice and molasses. Add to fruit. Mix by hand. Beat egg whites and fold into cake mixture. Line pans with wax paper. Fill % full. Bake in 275 0 oven I-I Va hours. Let age a month before using.

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DEAN'S FAVORITE CHEESE CAKE

DEAN REED

Crust: 1 pkg. graham crackers If3 cup sugar Y2 stick oleo

Crush graham crackers and combine with sugar and melted oleo. Press into 9x9 inch pan.

Cake: 1 sm. pkg. lell0 1 cup boiling water Sicecubes 1 envelope Dream Whip 1 heaping tbsp. mayonnaise Y2 tsp. vanilla

Dissolve lello in boiling water. Add ice cubes to cool and partially thicken. Prepare Dream Whip or use 1 8 oz. tub Cool Whip. Add to cooled 1ello. Add mayonnaise and vanilla. Blend together wi th mixer. Pour into graham cracker crust and chill. Serves S.

ITALIAN COCONUT CAKE

MAXINE McGRUDER

2 cups sugar 2 sticks butter 5eggyolks 5 beaten egg whites 2 cups sifted flour 2 cups coconut 1 cup buttermilk (add 1 tsp. soda) Y2 cup chopped pecans 1 tsp. vanilla

Cream together sugar. butter and egg yolks. Add flour. coconut. buttermilk. soda. pecans and vanilla. Fold in egg w hi tes. Bake in 3 pans at 350 c for 30 minutes.

Icing: 1 stick butter 1 box powdered sugar 18 oz. pkg. Philadelphia cream cheese vanilla coconut & nuts on top (if you prefer)

FRESH APPLE CAKE

MARY BRYANT MARTIN

4 cups apples peeled and sliced 2 cups sugar Y2cupoil 1 cup water 1 cup nuts 2 beaten eggs 2 tsp. vanilla 2 tsp. soda 2'14 cups flour 2 tsp. cinnamon 1 tsp. salt

In large bowl. mix ingredients in the order given. Bake at 350 0 for 50 to SO m inutes.

Strawberry Icing: 1 stick oleo 1- 4 oz. pkg. pasteurized cream cheese '14 cup drained straw berries 1 Y2 to 21bs. powdered sugar 2 tbsp. corn starch

Have oleo and cream cheese at room temperature. Blend oleo. cream cheese and berries. Mix slowly 1Y2 to 2 Ibs. powdered sugar and corn starch. Beat un til smooth and spreading consistency. Ice between layers. on top and sides. I serve with fresh-frozen strawberries.

FRUITCAKE

LOIS DUNNAM

2 pkgs. dates - 7 oz pkg. 2 cups pecans. chopped Y2 cup flour 1 - - _ D~.,.I ... "., Fnn IA Brand milk

Bake 35 to 40 minutes at 250 0 to 3000. Place a pan of water beneath cake while baking.

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NEVER FAIL CHOCOLA TE CAKE

REGINA REYNOLDS

1f2 cup shortening 2 cups sugar 2 eggs Ihcupcocoa 2 cups flour 1 cup milk 1 tsp. vanilla 1 tsp.soda

Cream shortening. sugar and eggs. Mix well. Make a paste of the cocoa and boiling water and add to mixture. Add milk and blend. Then add dry ingredients and beat for 2 or 3 minutes. Put in a well greased and floured pan and bake at 375 0 until done.

ORANGE CAKE

GLADYS McNABB

Juice of 1 orange Ilh cups sugar Ih cup shortening 1 cup raisins Ih orange peel Ih tsp. salt 2 eggs. beaten Ilh cups flour 1 tsp.soda 1 cup sour milk

Cream together orange juice. sugar and shortening and let stand until cake is done. Grind raisins. orange peel and salt. Mix with beaten eggs. flour. soda and sour milk. Mix well and bake at 325 0 for 40 minu tes. Pour over cake the orange mixture. Serve plain or wi th whipped cream.

OATMEAL CAKE

SUE GOOSTREE

11fz cups quick cook oatmeal I:y.. cups hot water % cup shortening IIh cups brown sugar IIh cups white sugar 3 eggs Y2 tsp. salt I tsp. vanilla 2 scant cups flour Ih tsp nutmeg IIh tsp. soda (slig h t)

Stir together oatmeal and hot water. Cool. Combine shortening. brown sugar. white sugar. eggs. salt and vanilla. Beat well until very creamy. Add to oatmeal mixture. Sift together flour. nutmeg and soda. Add to mixture. Bake at 350 0 for approximately I hour or until done.

Topping: I cup brown sugar I cup coconut 2 tbsp oleo canned milk-enough to spread easy

Spread on cool cake. Brown under broiler. Watch very closely until done (burns easily).

ORANGE SLICES CAKE

NEVA WRIGHT

lIb. orange slices I cup flour Ih cup dates. coarsely chopped 1 cup flaked coconut I cup margarine 2 cups sugar I tsp.soda Yz cup buttermilk 21h cups flour Ih tsp. salt 4 eggs

Mix well orange slices. flour. dates and coconut. Cream together margarine. sugar and eggs (I at a time). Combine soda. bu ttermilk. flour and salt and mix well. Combine all ingredients and pour in well greased pan. Bake 1314 hours in 300 0 oven. When cake is done. pour topping over cake. Topping:

I

I cup orange juice concentrate 2 cups powdered sugar pinch salt

'In

CHOCOLATE BUTTERMILK CAKE

FREDA ENGLAND

2 cups sugar 2 cups flour Y2 cup cocoa 1 tsp.soda Y2 tsp.salt 1 tbsp. vanilla 1 cup Crisco oil 2 egg yolks I cup boiling water 1 cup buttermilk

Combine all ingredients. Grease and flour 13x9 inch pan and bake at 350 0 for 30 to 35 minutes.

Mocha Chocolate Frosting: 3 tbsp. cocoa 6 tbsp. hot coffee 6 tbsp. oleo 1 tsp. vanilla 3 cups powdered sugar

Combine the cocoa. hot coffee. oleo and vanilla and beat until smooth. Gradually add powdered sugar. beating until of spreading consistency. Frost Chocolate Bu ttermilk cake.

HOT MILK SPONGE CAKE

TIRESAALSTON

2 cups flour

Sift flour. salt and baking powder together. Beat eggs until light lemon color and add sugar gradually. Beat until fluffy. Fold in dry ingredients adding scalded milk. vanilla and melted butter last. Fold until well blended. Pour into 3 quart ring mold or tube pan that has been greased. Bake at 3500 for 30 minutes. Let coolin pan then remove.

Y4 tsp. salt 1 cup scalded milk 3 tbsp. butter melted 2 tsp. baking powder 4 eggs 1Y2 cups sugar I tsp. vanilla

HICKORY NUT CAKE

MATTIE SMITH

1Y4 cups boiling water 1 cup oats I stick margarine 1 cup white sugar 2 eggs I % cups flour Y2 tsp. baking powder I tsp.soda Y2 tsp. nutmeg Y2 tsp. salt

Pour boiling water over oats and margarine. Cover and let stand 20 minutes. Mix well the remainder of ingredients and pour into a well greased and floured pan. 13x9x2. Bake 30 to 40 minu tes at 350 0 •

Topping: 6 tsp. oleo or 1 stick Mix all ingredients and spread on cake as soon as it is done. Place under 1 cup chopped hickory nuts or pecans the broiler until topping is brown. Y2 cup brown sugar Y2 tsp. vanilla Vi cup evaporated milk 1 cup coconut

CHEESECAKE

IN MEMORY OF LILLIE STARNES

I large Cool Whip I small can Eagle Brand milk 1 small can frozen lemonade small amount yellow food coloring

Mix all ingredients together and put in graham cracker crust.

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LEMON PUDDING CAKE

BRENDA SNOOK

3,4 CUp sugar V4 cup sifted all-purpose flour 3 tbsp. butter. melted 1 tsp. grated lemon peel 1/4 cup lemon juice 1Yz cups milk 3 well beaten egg yolks 3 stiffly beaten egg whites

Combine sugar. dash salt and flour. Stir in melted butter. lemon peel. and juice. Combine milk and egg yolks. add to lemon mixture. Fold in egg whites. Pour into 8x8x2 inch baking pan. Place in larger pan on oven rack. pour hot water into larger pan 1 inch deep. Bake at 350 0 for 40 min. Serves 9.

LEMON CAKE

JUDYCLANEY

I box inst.lemon pudding mix 1 cup cold water I Betty Crocker lemon velvet cake mix ¥.cup oil 4 eggs I tsp. lemon extract

Put pudding mix in small bowl. add water. beat until clear and smooth. Set aside. In large mixing bowl. mix cake mix. oil. eggs. lemon extract. then add the lemon pudding mixture. Mix well. Pour into a greased and floured tube or bundt pan. Bake at 360 0 for 40 to 45 minutes. When done. remove from oven. leave in pan. stick prongs of fork into cake and pour the following glaze over cake while still hot. Let cool in pan.

Lemon Glaze: 1% cups powdered sugar cup lemon juice

Mix until smooth. '

MOCK UPSIDE DOWN CAKE

MRS. J. D. HOUSE

I cake mix-yellow or white Ilrg can peaches or pineapple eggs

Into mixer. put dry ingredients of cake mix. Open large can of fruit (peaches or pineapple or ~ixed). Drain off I v.. cups juice and add juice and eggs as recipe requires to cake mix. and mix thoroughly. Put into pan and bake per instructions on cake mix box. Before cake browns on top and moisture still shows on testing stick. add the topping to top of

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TOPPING

cake while both are still hot. Return to oven and turn oven off.

2 cups brown sugar V4 tsp. salt % tsp. vanilla % stick oleo Yz cup shredded coconut V4cupmilk Yz cup black walnuts

After this topping is applied to top of cake. make your own pattern with fruit. arranging on top of cake and topping. Add maracino cherries for color.

MILNOT CHEESE CAKE

ELIZABETH ROWDEN

I pkg.lemon Jello 1 cup boiling water 1 - 8 oz. pkg. cream cheese % cup sugar 1 tsp. vanilla 1 cup chilled milnot milk

Disolve in hot water and allow to cool. Add cream cheese. sugar. vanilla and milnot milk whipped until double in bulk. Pour into a graham cracker crust. Chill in refrigerator until ready to serve.

CRUST

2 pkgs. graham crackers. crushed 1 stick oleo or butter

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UPSIDE DOWN CAKE

MRS. JAMES ANTLE

Ih cup brown sugar 3T.butter Sliced pineapple 3 egg yolks 1f4 cup sugar 1f4 cup boiling water Ih tsp.salt I tsp. baking powder 3Jt cup cake flour (sift then measure) Ih tsp.lemon flavoring

Melt brown sugar and butter in 8x8x2 inch pan. Arrange slices of pineapple and/or other fruit in pan. Cover with sponge cake batter. Mix te> gether flour. salt and baking powder. Beat egg yolks two minutes at high speed until thick and light. Continue beating and add the sugar gradually. takes about one minute longer. Add hot water and flavoring. mix a few at medium speed to blend. Add flour a little at a time using medium speed. Work quickly scraping side of bowl with rubber spatula. Takes about one minute. Bake 25 to 30 minutes at 350°. Serves 8.

GARDEN CAKE

VELMA PURVES

1f2 cup walnuts 3 medium bananas (mashed) I cup sugar 2 eggs 1f2 tsp. vanilla Ih cup vegetable oil IIh cups flour Ih tsp. baking soda I tsp. baking powder v.tsp.salt

Cream sugar and eggs together and add oil and mix. Add mashed bananas. vanilla and dry ingredients together and stir until moist. Stir in nuts and pour batter into well greased 9x5x3 inch loaf pan and bake at 350° for I hour or until done in the center. Cool in pan for 10 minutes. then remove to rack to finish cooling.

GERMAN APPLE CAKE

GERALDINE FIELDS

Sift together: 2 cups granulated sugar 2 cups flour 2 tsp. cinnamon I tsp. baking soda Yz tsp. salt Add: 4 cups sliced. pared. cored apples Yz cup nuts Beat together: 2 eggs I cup salad oil I tsp. vanilla

Preheat oven to 350°. Add wet ingredients to dry. Mix only to combine. Do not use mixer. Bake 45 to 60 minutes. This is delicious served topped with Cool Whip. Serves 12 people.

HUMMING BIRD CAKE

GLADYS SNOOK

3 cups sifted flour I tsp. salt I tsp. cinnamon 1'13 cups oil IYz cups pineapple I cup chopped nuts 2 cups sugar I tsp.soda IYz tsp. vanilla 3 eggs. beaten 11f2 cups mashed bananas

With large spoon. mix dry ingredients. Mix eggs and oil and stir into dry ingredients. Add vanilla. pineapple. bananas and nuts. Bake in three layer cake pans for 30 minutes in 3500 oven.

ICING I - 8 oz. pkg. cream cheese

Yz stick margarine lIb. box powdered sugar sma1amount of milk

Cream thoroughly together cream cheese and margarine. then add sugar. a small amount at a time. Blend well. Spread between layers and on top and sides of cake.

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SPICE CAKE

IN MEMORY OF MRS. T. C. GOODWIN

3ft cups bu tter 2 cups brown sugar 3 eggs 2 cups cake flour 1 tsp. baking powder 1 tsp.soda 1 tbsp. cinnamon Y2 tsp. cloves liz tsp. nutmeg 1 cup sour milk 1 tsp.lemon flavoring

Cream butter and brown sugar. Beat in eggs. Add the remaining ingredients. Place in cold oven set at 375°. Bake for 35 to 40 minutes. White frosting to cover cake.

Icing: lY2 cups sugar 7 tbsp. water Few grains of salt If:J tsp. cream of tartar 2 egg whites-beaten 1 tsp. vanilla extract

In a saucepan, cook sugar, water, salt and cream of tartar. Boil for 4 minutes. Add slowly egg whites and vanilla extract. Beat until thick enough to spread.

SUPER CAKE

JANELLE HARGIS

1 yellow cake mix 1 pkg.lemon inst. pudding mix 4 eggs % cup Crisco oil 3f. cup water Y. cup sugar liz tsp. cocoa liz tsp. cinnamon

Beat together for 10 minutes the cake mix, pudding, eggs, oil and water. Mix together sugar, cocoa and cinnamon. Swirl into cake after it is in the pan. Bake at 350°. Glaze with powdered sugar, milk, bu tter and vanilla.

SOUR CREAM POUND CAKE

LAVELLE McQUEEN

2 sticks oleo (reg.) 3 cups sugar 6 eggs 3 cups flour-plain Y. tsp. soda 1 - 8 oz. carton sour cream 2 tsp. vanilla

Beat eggs until foamy. Cream oleo and sugar well. Pour eggs into sugar mixture.Mix well. Add soda, vanilla and flour. Mix well. Then stir in sour cream until well mixed. Put into a large angelfood cake pan that has been greased and floured. Always put cake in cold oven. Then turn oven on to 325°. Bake for 1 hour and 25 minutes or until cake is a golden brown. Don't look at this cake for the first 45 minutes.

SOUR CREAM POUND CAKE

VIRGINIA BAKER SARGENT

liz lb. butter (1 cup) 3 cups sifted sugar 6 big eggs 3 cups sifted cake flour Y. tsp. baking soda liz pt. (8 oz.) commercial sour cream 2 tsp. flavoring (rum extract is good)

Cream butter and sugar well. Add egss, one at a time, beating well after each addition. Sift flour and soda together. Add to batter alternately with sour cream. Fold in flavoring. Pour into large, greased and floured tube pan which has been lined (bottom) with waxed paper. Bake at 325° for 1liz hours or until done.

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SIMPLICITY ICE BOX CAKE

ALMA McKEE

3/4 CUp sugar 2 tbsp. cornstarch 2 cups hot milk 3 egg yolks % tsp. vanilla 11 graham crackers 4 to 6 bananas-split lengthwise

Make a custard out of the first four ingredients. When cooled add extract. Line the sides and bottom of loaf pan with graham cracers. Place bananas split lengthwise over bottom base. Cover with half the custard. Make another layer of crackers and bananas. topping with a layer of crackers. Pour rest of custard over this and place in refrigerator to chill. Unmold and slice. Serves 8.

SALAD DRESSING CAKE

PEGGY HOOKER

1 cup sugar 1 cup cold water 1 cup salad dressing l%tsp.soda 1% tsp. baking powder 1 tsp. vanilla 4tbsp.cocoa 2cupsflour

Cream sugar and salad dressing. Sift flour. soda and baking powder together. Add to sugar mixture. Then a dd rest of the ingredients. Bake in a preheated oven at 350 0 until done.

STRAWBERRY CAKE

ENDERA TILLMAN

1 pkg. white cake mix 1 cup oil % cup water 4 eggs % cup frozen strawberries-thawed 1 pkg. strawberry Jello

Add eggs, one at a time. Beat well after each addition. Add 1 wild or plain strawberry Jello and frozen strawberries. Bake in large pan at 3250 for 45 minutes.

Icing: 1 stick butter 1 box powdered sugar 1f4 to % cup strawberries 13 oz. box strawberry Jello

Put JeBo in at the beginning. and don't use entire box of powdered sugar in icing.

CREAMY NUT ICING

IN MEMORY OF JANE SMITHSON

Yz cup shortening 1Yz cups milk 2% tbsp. flour Y4 tsp. salt % cup brown sugar 2 cups confectioners sugar % tsp. vanilla % cup chopped nuts

Melt shortening in saucepan and add milk slowly. Remove from heat and blend flour and salt. Return to heat and bring to boil stirring constantly. Boil 1 minute. Mixture may curdle. Stir in brown sugar. Remove from heat and stir into mixture tl:te confectioners sugar. Beat until the consistency to spread after mixture is set in cold water. Stir in vanilla extract and chopped nuts. This will ice 1 large cake. Use only half of recipe for a small cake.

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Standard Abbreviations T. -

teast:,oon tab'lespcon

c. -

cup

t. -

Lg. - few grains pt. - pint qt. - quart

d.b. - double boiler B. P. - baking powder 07.. ounce :b. - pound pic - 'peck bu. - Dushel

Guide to Weights and Measures 1 teaspoon = 60 drops 3 teaspoons = 1 tablespoon 2tablespoons=1 fluid ounce 4 tablespoons = 1;4 cup 5 V3 tablespoons = V3 cup 8 tablespoons= V2 cup 16 tablespoons = 1 cup

1 pound = 16 ounces

1 cup= V2 p int 2cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon 8 quarts = l peck 4 pecks = 1 bushel

Substitutions and Equivalents 2 tablespoons of fat= 1 ounce 1 cup of fat= V2 pound 1 pound of butter= 2 cups 1 cup of hydrogenated fat plus V2 t. salt= 1 cup butter 2 cups sugar= 1 pound 2V2 cups packed brown sugar= 1 pound 1 V3 cups packed brown sugar = 1 cup of granulated sugar 3 V2 cups of powdered sugar= 1 pound 4 cups sifted all purpose flour = 1 pound 4V2 cups sifted cake flour=l pound 1 ounce bitter chocolate = 1 square 4 tablespoons cocoa plus 2 teaspoons butter= 1 ounce of bitter chocolate 1 cup egg whites=8 to 10 whites 1 cup egg yolks = 12 to 14 yolks 1 tablespoon cornstarch = 2 tablespoons flour for thickening 1 tablespoon vinegar or lemon juice+l cup milk=1 cup sour milk 1 1 1 1 1

cup whipping cream = 2 cups whipped cup evaporated milk= 3 cups whipped lemon = 3 to 4 tablespoons juice orange=6 to 8 tablespoons juice cup uncooked rice= 3 to 4 cups cooked rice

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J

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BUTTERMILK FUDGE

HELEN PACKWOOD

I cup buttermilk 2% cups sugar I tsp.soda 2 tbsp. Karo syrup

Mix and boil in a deep pan until forms a soft ball. then add: 3 tbsp. butter and I tsp. vanilla. Let cool, or place in mixer bowl and beat. Add 1 cup nuts. When it loses its gloss. drop by teaspoons on waxed paper.

DIVINITY CANDY

IN MEMORY OF MRS. JOHN (INA) BUTLER

2% cups sugar % cup white corn syrup Y2cupwater 2 egg w hi tes (beaten stiff)

Cook sugar. syrup and water until it forms a long thread. Pour % into the beaten egg whites. Cook the last half of the syrup until it makes a real hard ball when dropped in cold water. Then beat constantly as you pour it in the egg whites. Keep beating until its real thick. You may drop with a spoon or pour and spread in a bu ttered pan.

PEANUT MELTS

SUSIE McCORMACK

11,4 cups crushed graham crackers 1Y. cups of peanut butter 1% sticks melted bu tter 1 box confectioners' sugar

Mix together and press into pan (9xI4). Melt one 12 oz. pkg. of chocolate chips and spread over cookie on the above.

PEANUT FINGERS

ADDIE McCLAFLIN

Y2 cup shortening % cup peanut butter Y2 cup sugar % tsp. soda Y2 tsp. salt ¥. cups salted peanuts % cup brown sugar Iegg 1Y2 cups flour % tsp. baking powder 4 small bars of melted chocolate

Chill one hour then bake at 375°. Place 2 inches apart. Dip in melted chocolate and dip or sprinkle peanuts on top of each finger.

ALMOND BAaK CANDY

DOROTHY DECKER

2 cups sugar % cups milk 2 tbsp.light corn syrup 1f.t tsp. salt

Stir over medium heat until sugar is dissolved. Cook to soft ball stage. Remove from heat and add 2 tbsp. butter and 1 tsp. vanilla. Cool to lukewarm without stirring. Beat until thick and no longer glossy. Add % to 1 cup almonds. Turn ou tonto 8x8 pan to set. Use cookie sheet for thin bark.

PEANUT CLUSTERS

JOE REED

1 cup sugar %cupmilk 1 tbsp. butter

Combine 1 - 4 oz. pkg. regular chocolate pudding mix. sugar. milk. and butter. Cook in heavy saucepan, until mixture boils, stirring constantly. Reduce heat and cook and stir 3 minutes and remove from heat. Stir in 1 cup salted peanuts and 1 tsp. vanilla. Beat until thickened. Drop from teaspoon into clusters on waxed paper. Makes 2 dozen clusters.

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Approximate 100 Calorie portions Macaroni - ~ cup cooked Malted milk - 3 tablespoons Marmalade and jelly - 1 tablespoon Marshmallows - 5 marshmallows Mayonnaise - 1 tablespoon Meat - cold sliced - Va inch slice Meat - fat - size ;'2 chop Meat - lean - size 1 chop Bananas - 1 medium Milk - % cup (regular) Beans - H cup canned baked Molasses - 1 Yz tablespoons Beans - green string - 271 cups Onions - 3 to 4 medium Beets - 1 H cups sliced Bread - all kinds - slice Yz inch thick Oranges - 1 large Orange juice - 1 cup Butter - 1 tablespoon Peaches - 3 medium fresh Buttermilk - 1 Va cups Peanut butter - 1 tablespoon Cabbage - 4 to 5 cups shredded Pears - 2 medium fre~h Cake - 1 ~ inch cube Peas - ~ cUP canned Candy - 1 Inch cube Pecans - 12 meats Cant~loupe - 1 medium Pie - >i ordinary serving Carrots - 1 % cups Pineapp!c - 2 slices 1 lOch thi ck CaulIflower - 1 small head Plums - 3 to 4 large Celery - 4 cups Popcorn - 1 Yz cups Cereal - uncooked - %' cup Potatoes - sweet 12 mcJJUm Cheese - 1 Va inch cube Pot:ltOCS - white - 1 md;un. Cottage cheese -- 5 tablespoons Chernes - sweet fresh - 20 cherries Potato salad - 1 LUll Prunes - dried 4 m~d lum Cookies - 1 to 3 inches in diameter Radishes - 3 dozen red buttl)n Corn - H cup Raisins - Y-i cup seeded (lr L tab l , Crackers - 4 soda crackers spoons seeded Crackers _. graham -- 2 ~~ crackers Rhubarb - stC'wed and Sv.Lctcnc' ~ Cream - thick - 1 tablespoon Cream - thin - 4 tablespoons - h cup RI ce -- cooked %' cup Cream sauce - 4 tablespoons Rolls -- 1 medIUm Dates - 3 to 4 Rutabagas -- 1 % cup£ Doughnuts - Yz doughnut Eggs - 1 H eggs Sauerkraut- 2!1 cups Fish - fat - size of 1 chop Sherbet - 4 tablespoons Fish - lean - size of 2 chops Spinach - 2 Yz cups Flour - 4 tablespoons Squash - 1 cup Strawberries - 1 }~ cups French dressing - 1 Yz tablespoons Sugar - brown - 3 tablespoons Grapefruit - Yz large Sugar - white - 2 tablespoons Grape juice - Yz cup Tomatoes - canned - 2 cups Grapes - 20 grapes Tomatoes - fresh - 2 to 3 medium Gravy - 2 tab!cspoons Ice cream - ~ cup Turnips - 2 cups Walnuts - 8 to 16 meats Lemons - 3 large Watermelon - ~ slice 6 inches Lettuce - 2 large heads diameter Almonds (shelled) - 12 to 15 nuts Angel cake - 1 ~ inch cube Apple - 1 large Apple pie - H normal piece Apricots - 5 large Asparagus - 20 large stalks

BON BON CHOCOLATES

VIVIAN BOX

2lbs. powdered sugar I can Eagle Brand milk I stick butter

Add above ingredients and mix. Then add 1 cup chopped nuts. I cup coconuts and 1f2 cup maraschino cherries chopped. Mix together and rfefrigerate 3 hours or over night. Then form into balls and dip into chocolate. Chocolate mixture: 12 oz. pkg. chocolate chips and 1f2 cup para fine melted together. Will dip easier if real cold.

OKLAHOMA BROWN CANDY

DOUGLAS WEBRING

Measure 2 cups sugar into iron skillet. Put 4 cups sugar and I can of Pet milk into deep kettle. Have milk boiling. Cook sugar in skillet over low heat stirring with a wooden spoon as it melts slowly and becomes a syrup about the color of light brown sugar. When melted pour in a very find stream into kettle of hot milk. Cook and stir until mixture reaches firm ball stage (250 0 by candy thermometer.) Remove from heat and add 1/4 tsp. soda. and stir as it foams. Add V41b. butter and stir until it melts. Set aside at room temperature for 20 minutes. Add I tsp. vanilla and beat until thick and dull. Fold in 4 cups nuts and dump on greased cookie sheet.

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FUDGE CANDY

GEORGIE PENDERGRAFT

%cupsugar 1f2 cup canned milk 2 tbsp. butter 1f2 pkg. chocolate chips. semi-sweet

Cook this until it forms a soft ball. Take from heat and add % cups marshmallows. 1f2 cup pecan meats and 1f2 cup black walnuts crushed. Mix well and spread on greased platter. Cool. turn over and dry overnight.

SODA CRACKER CANDY

HAZEL HOOTEN

V41b. soda crackers crushed fine I cup quick oats I cup chopped nuts 6 tbsp. peanut butter I tsp. vanilla

Mix together in mixing bowl. Put in sauce pan to cook 2 cups sugar. 2 tbsp. white syrup and % cups milk. Boil for exactly 4 minutes. Pour over first ingredients and drop by spoon on waxed paper.

BAKED CANDY

DONNA LYNAUGH

I egg white (unbeaten) I cup light brown sugar I cup nuts V4 tsp. salt I tsp. vanilla

Combine egg whites. salt. vanilla and sugar and beat until fluffy. Add nuts. Butter 8x8x2 inch pan and spread mixture evenly. Bake at 325 0 for 30 minutes. Cool and cut in squares.

BLACK WALNUT BRITTLE

ADA SENSENEY

1f2 cup light corn syrup 2 cups sugar % cup water V4 tsp. water 3 tbsp. butter I cup coarsley broken black walnuts I tsp. vanilla

Method: In saucepan. mix corn syrup. sugar. water. salt and butter. Bring to a boil til sugar is dissolved. Add walnuts. cook and stir constantly til small amount of candy separates into hard brittle threads when dropped into cold water. (300 0 F on candy thermometer) Add vanilla and pour on to bu ttered cookie shet to cool. When cold break in to pieces. Makes about 11,4 pounds.

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POTATO CANDY

MILDRED BLACK

y. cup hot mashed potatoes 1 tsp. melted bu tter 13;4 cup powdered sugar 1% cups flaked coconut % tsp. vanilla '14 tsp. grated lemon or orange rind dash salt

Combine potatoes and butter in a medium bowl. Gradually add sugar. beating thoroughly until well blended. Add remaining ingredients. Mix well. Drop by teaspoonfuls onto wax paper. Makes about 2 dozen.

UNCOOKED CHOCOLATE FUDGE

IN MEMORY OF MAUDE SMITH

3 sq. unsweetened chocolate % cup margarine 1 egg. beaten lIb. confectioners' sugar. sifted 1 tsp. vanilla 1 cup chopped walnuts

Melt chocolate and margarine. Mix well sugar and egg. Stir sugar mixture into chocolate. Add vanilla and walnuts. mix well. Place in an oiled 8 or 9 inch square pan. Chill 2 hours. Cu t in squares.

PEANUT CLUSTERS

GWEN ADAMS

1 pkg. chocolate pudding (not inst.) 1 cup sugar % cup condensed milk (Pet. etc.) 1 tbsp. butter

Cook and stir to a full boil. Lower heat and keep stirring while mixture boils for 3 minutes. Take off heat. Stir in all at once 1 cup salted peanuts. Beat until mixture starts to thicken. Drop onto wax paper.

NO COOK FONDANT CAROL McQUEEN (HOMEMADE PEANUT BUTTER CANDY) 3% cups (lIb.) sifted powdered sugar (will need extra sugar for kneeding) 3 tbsp. melted margarine y. cup canned milk % tsp.salt 1 tsp. vanilla Peanut butter Pecan halves for top (optional)

Blend butter. milk. salt and vanilla: add sugar and mix well. Knead until smooth enough to pat flat or roll like dough on sugared board or wax paper. Using half of mixture. roll then spread with peanut butter. Roll up in long roll. slice off pieces and add pecan to top (optional). Prepare other half in same way.

EASY FUDGE

LONNA BYRD

1 can Eagle Brand milk 1 12 oz. pkg. chocolate chips

Put Eagle Brand milk and chocolate chips into double boiler. Cook for 5 minutes or until desired thickness. Add nuts. Pour into buttered dish.

PEANUT BRITTLE

DONNA BOWMAN

2 cups sugar 1 cup white syrup % cup water

Cook in large saucepan and boil until it forms a hard ball in water. Add 2 teaspoons butter. Add 2 cups of raw peanuts. continue cooking and stir all the time until golden brown. Take off fire and add 1 teaspoon vanilla and 1 teaspoon soda. Stir up real fast. Pour on greased cookie sheet. When cool. break into pieces. (Cook approximately 15 minutes after you add the peanuts.)

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COCONUT CANDY

HAZEL CARDER

1 coconut 3 cups sugar

Put coconut milk with sugar and beat slowly together until sugar is all melted. Boil for five minutes and add finely grated coconut and boil another five minutes. Stir constantly to keep from burning. Pour on battered plates. Let cool and cut in squares. The mixture will take about two days to harden. If a coconut is not available you can use prepared coconut. but results are not as good.

PEANUT BUTTER FUDGE

IN MEMORY OF MAGGIE COLE LACEY

3 cps sugar 1 cup white syrup 1 cup cream 1 cup peanut butter pinch of salt

Cook sugar. syrup and cream to 245°. Take off heat and add peanut butter and salt. Beat and cool to right consistency to pour. Pour in buttered pan and cut into squares.

TEXAS MILLIONAIRES

BETTY BOWMAN

1 pkg. German sweet chocolate 16 oz. pkg. butterscotch chips 1 6 oz. pkg. milk chocolate chips '(2 block paraffin

Melt together in double boiler. Cool slightly and add 2 cups pecan halves. Drop by spoonful on waxed paper.

PENOCHE

BESSIE McCARY

2 cups brown sugar 2 cups white sugar 1Y2 cups sweet milk % cup white syrup 1 tsp. vanilla 1 cup nuts

Combine first five ingredients and boil until it forms a soft ball. Add vanilla and nuts. Then beat until creamy and pour in buttered pan. Cool and cu t in to squares.

CARAMEL CHOW ME IN CANDY

NELLIE ERWIN

1 pkg. 6 oz. butterscotch chips % cup peanut butter 1 can 3 oz. chow mein noodles 2 cups miniature marshmallows

Melt the two ingredients together over hot water. then add noodles and marshmallows. Stir until well mixed and drop by spoonfulls on waxed paper.

GRAHAM CRACKER PRALINE

RUBY HOMESLEY

% cup brown sugar %cupbutter % cup chopped pecans

Bring to boil brown sugar. butter. Add pecans. Butter and line 9x12 baking dish with graham crackers. Spread above mixture over crackers. Bake at 350° for 12 minutes. Cut on lines of crackers. A teflon coated pan works best.

A QUICK COOKIE

ANN YOKUM

Mix cake mix. thawed whipped topping and slightly beaten egg 1 box cake mix-any flavor 9 oz. carton whipped topping-thawed together and let stand a few minutes. Batter will be thick and sticky. Drop by teaspoon in powdered sugar. Roll around to coat. Place on unlegg greased cookie sheet. and bake in preheated oven at 350° until barely Powdered sugar brown. This makes a soft and chewy cookie.

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FUDGE STICKS

MARJORIE HOPKINS

3 eggs 1 pkg. brown sugar 1 cup walnuts 1 cup flour 1 tsp.salt 1 tsp.soda 1 tsp. vanilla

Mix sugar and eggs. Add walnuts. flour. salt. soda and vanilla. Mix well and bake at 325 0 for 20 minutes.

CHOCOLATE FUDGE

MRS. RICK FLETCHER

4 cups sugar 1 canmilnot 1/4 cup oleo 12 oz. pkg. chocolate chips 1 jar marshmallow cream 1 Yz cups pecans

Cook first three ingredients for five minutes. Then add chocolate chips and marshmallow cream. Beat until creamy. Then add the pecans.

FUDGE FONDANT

IN MEMORY OF SALLY TALBERT

Cook to soft ball stage2 pounds white sugar and 1 pint cream. keeping sides of kettle clean with damp cloth while cooking. Add Yz pin t white corn syrup and cream while warm. Work in nut meats if desired.

PEANUT BUTTER CANDY

KAREN CASSITY HACKNEY

2 cups sugar 1 cup canned milk

Cook until form soft ball when dropped in water. Add Y2 cup peanut butter. I tsp. vanilla and beat. Pour into buttered pan. cool and cut into squares.

PEANUT BUTTER CUPS

DORSEY ROBINSON

On 9x 13 baking dish place Yz lb. butter in oven to mel t. Take 1Yz packages of graham crackers and crush them. Place in a bowl. Then add 1 lb. powdered sugar and mix well. Add melted butter and 1 cup peanut butter to graham crackers and powdered sugar mixture. Put back into baking dish you melted butter in. Put I cup chocolate chips in top of double boiler and let melt. Spread the melted chips over the cracker mixture in baking dish and let set a few minutes. Then cut.

PEANUT PATTIES

JIMMY & JUDY ROBINSON

3 cups sugar 1 cup water 1 cup white corn syrup

Cook to almost hard ball stage. Add pinch of salt. four drops of red food coloring and 2 cups raw peanuts and bring to boil. Do not cook to hard ball stage. but almost to it. Test frequently. especially after adding the peanuts. Remove from heat and add Yz stick butter. Let cool. Pour candy out onto large buttered cookie sheet and let cool. Break into pieces.

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LAZY SUGAR COOKIES If'2cupbutter If'2 cup white sugar IIf'2 tsp. vanilla If'2 tsp. cream of tartar If'2 tsp. salt

JANE YARNALL If'2 cup shortening

1f2 cup powdered sugar 1 beaten egg If'2tsp.soda 21f. cups flour

Cream shortening. sugar together and add vanilla. egg. cream of tartar. soda. and salt. Mix well. Add flour and mix well. Roll dough into balls and flatten on cookie sheet with a glass dipped in sugar. Bake 10 to 12 minutes at 350°.

APPLE SAUCE COOKIES

IN MEMORY OF NELLIE LEE

If'2 cup shortening legg 2 cups flour If'2 tsp.salt If'2 tsp. nutmeg 1 cup raisins

1 cup sugar 1 cup applesauce I tsp.soda If'2 tsp. cinnamon Y2 tsp. ground cloves Y2cupnutmeats

Cream shortening. add sugar and beat well. Add egg and beat until light and fluffy. Stir soda in applesauce and combine with creamed mixture. Sift together flour. salt. and spices. Add raisins and nutmeats. Drop by spoonful on greased baking sheet. Bake in preheated oven at 375° for 15 or 20 minutes.

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ANGEL FOOD COOKIES

ELIZABETH TOWE

I cup shortening I Y2 cups brown sugar Y2 cup white sugar I egg beaten 2 cups flour 1 tsp.soda 1 tsp. cream of tartar 1 cup coconut 1 tsp. vanilla 1 tsp.salt

Cream shortening and sugar. Add beaten egg. Then add the flour mixture (flour. soda. cream of tartar and salt). coconut and vanilla. Roll dough into small balls. Dip the top into water. then into sugar. Place sugar side up on greased cookie sheet. Bake at 375° for 15 minutes or until brown.

BANANA OATMAL COOKIES

TIM MARTIN

3/4

cup shortening 1 cup sugar 1 egg beaten 1Y2 cups flour Y2 tsp. soda 1 tsp.salt 1 tsp. cinnamon 1f. tsp. nutmeg 10/4 cups rolled oats 1 cup mashed ripe bananas Y2 cup nu ts or raisins-optional

Heat over to 400°. Measure flour by dipping method. Beat all ingredients until blended. Drop rounded tsp. of dough 1W' apart on ungreased baking sheet. Bake 12-15 minu tes at 350° Makes 4 dozen cookies.

SOFT GINGER COOKIES

IN MEMORY OF RACHEL COLE

Stir together 1 cup sugar. 1 cup molasses. 1 cup shortening. 2 eggs. 1 tbsp. vinegar. 1 tsp. ginger. 1 tsp. soda dissolved in a little water. pinch of salt. Mke stiff with flour. Roll out and cut with cutter. Bake in slow oven 300° to 325°. Do not over bake.

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PINWHEEL COOKIES

IN MEMORY OF MARIE SORENSEN

Vz cup butter Vzcupsugar 1 egg yolk 3 tbsp. milk 1 Vz cups flour 1 Vz tsp. baking powder Vz tsp. vanilla V4 tsp. salt 1 oz. chocolate

Mix butter and sugar. Add egg yolk. Sift flour. baking powder and salt. Add to creamed mixture with milk and vanilla. Divide dough in half and add chocolate to one part. Pat smooth on a square of greased waxed waxed paper. using a floured canister top. Chill layers separately in refrigerator-one hour for vanilla and 45 minutes for chocolate. Take chocolate out 15 minutes sooner than vanilla. Flip chocolate on top of vanilla. roll up the layers. Chill for 2 hours in freezer after wrapping in waxed paper. Slice thin and bake for 10 minutes in 375 0 oven.

PERSIMMON COOKIES

GENEVA HENDERSON SELIGMAN

1 cup sugar 1 egg 1 cup persimmon puree Vz tsp. cloves 1 cup nuts 1 tsp. vanilla Vz tsp. salt

Vz cup oleo (or shortening) 2 cups flour Vz tsp. nutmeg 1 cup dates 1 tsp. cinnamon 1 tsp.soda 1 tsp. baking powder

Cream shortening and sugar. Add egg. Mix in puree. vanilla and dry ingredients. Add nuts and chopped dates last. Drop from teaspoon onto greased cookie sheets and bake at 350 0 for 12 to 15 minutes.

PECAN SANDIES

ETHEL SILER

1 cup oleo V3cupsugar 2 tsp. water 2 tsp. vanilla 2 cups flour 1 cup chopped pecans

Cream butter and sugar. Add water and vnilla. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 350 0 about 20 minutes. Remove from pan. Roll in powdered sugar. Makes 3 dozen.

PEANUT BUTTER DROPS (A no-bake cookie)

JEANETTE TIMMONS

1 Vz cups sugar Vz cup butter or margarine 0/4 cups flour Vzcupmilk 2-2Vz cups puffed wheat % cup peanut butter Vz cup coconut Vz cup chopped walnu ts 1 tbsp. vanilla V4 tsp . salt

Combine sugar. butter. flour and milk in saucepan. Bring to full boil for 3 minutes. stirring constantly. Remove from heat. Add remaining ingredien ts. Drop by teaspoon onto waxed paper to cool.

RAISIN SQUARES

KATHLEEN JOB SNOOK

1 cup raisins 1 cup water Vz cup shortening 1 c up sugar 1/8 tsp. salt 1 tsp. cinnamon Vz tsp . cloves 1 tsp. soda 1 tsp. baking powder

Boil until dry raisins and water (medium temperature). Remove from heat and add all other ingredients. Spread in greased cookie sheet. Bake at 375 0 for 10 to 15 minutes. While still hot spread across in strips with a powdered sugar icing of your choice so each bar will have a row of icing. When cold. cut into bars.

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SORGHUM COOKIES

IN MEMORY OF MRS. FLORENCE HADDOCK

% cup brown sugar % cup margarine or shortening 1 tsp.soda 1 tsp. cinnam on 1f. tsp. allspice 1f. tsp. salt 1 egg-not beaten % cup sorghum %cupwater 21f4 cups all-purpose flour

Cream sugar and shortening until light and fluffy. Sift flour and dry ingredients. Add egg to sugar mixture and sorghum. Combine all ingredients until smooth. Drop by spoonsfull on greased cookie sheet. Cook in preheated oven at 375 0 for 8 to 10 minutes.

SUGARTWIN COOKIES (for diabetics)

GENEV A PAINTER

2 eggs % cup suga rtwin 1 stick margarine cut in pats 1 tsp. vanilla 2 cups flour 2 tsp. cream of tartar 1 tsp.soda % tsp.salt

Cream and beat together the first four ingredients. Add sifted dry ing redients. Roll into balls and flatten with floured glass. Bake in 350 0 oven for 8 minutes or until lightly browned. Keep in freezer until almost time to serve.

SPICE COOKIES

MRS. GLEN ANTLE

21fz cups sifted all-purpose flour % tsp. soda % tsp. cloves % tsp. allspice % tsp. cinnamon 1/. tsp. ging er 3/. cup butte r or margarine 0/. cup sugar legg 3 tbsp.light m olasses % cup chopped nuts

Sift flour with baking soda and spices on sheet of waxed paper. In bowl beat shortening. sugar. and egg with electric mixer. With wooden spoon beat in flour mixture. alternating with molasses. Beat well after each addition. Add nuts. Refrigerate covered one hour. Preheat oven to 375 0 degrees. Lightly grease cookie sheets. Shape dough in 1f2 inch balls and roll in confection sugar. Place on cookie sheet one inch apart. Bake 8 to 10 minutes. Remove to rack.

VANILLA SUGAR COOKIES

RUBY CLINKENBEARD

1 cup shortening 1 cup sugar 2 eggs 1 tbsp. cream or milk 2% cups flour 2 tsp. baking p owder 1f2 tsp. nutmeg '12 tsp. vanilla

BROWNIES

BERTHA SNOOK

Melt Va cup b utter in saucepan. Combine in bowl 1 cup sugar and 2 eggs (beat well). Stir in melted butter and 2 envelopes Nestles' Chocolate Bake (can substitute V. cup cocoa mixed with enough water to make a paste.) Sift together and stir in % cup sifted flour. % tsp. baking powder and '1. tsp. salt. Add '12 cup chopped pecans and 1 tsp. vanilla. Spread in 8" greased square pan. Bake at 350 0 for 25 minutes.

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CRANBERRY CHEWS

JOYCE EAST

Beat until thick and ivory colored: 2 eggs 3/4 cup sugar I tsp. vanilla Ifz tsp. salt Ih tsp. baking powder Fold in: 3/4 cup flour I cup frozen or fresh cranberries-cut Ih cup chopped nutmeats Spread into a greased 9x9 pan. Bake at 350° for 30 to 35 minutes. Cut into squares and roll in powdered sugar.

CHOCOLATE-PEANUT NOBAKE COOKIES

CHERI CHAPPELL

I stick oleo Ih cup milk 2 cups sugar 4 tbsp. cocoa 3 cups quick cook oatmeal % cup peanut butter

Combine butter. milk. sugar and cocoa in 3 qrt. saucepan. Stir and bring to a boil. Boil I minute. Remove from heat and stir in oats and peanut butter. Mix well. Drop by spoonfuls on waxed paper and let cool.

CHERRY BARS

MARY LOU BOLTON

Ifz cup butter Ihcupoleo 13/tcupsugar 4 eggs 3 cups flour

Cream butter. oleo and sugar. Add 4 eggs. one at a time. and flour. Mix well. Put all of batter except I large cup in II x7 pan (greased). Put I can cherry pi~ mix over batter. Dot rest of batter over top. Serve with powdered sugar sifted over top or powdered sugar frosting. Other pie filling may be used also.

CHOCOLATE CHIP CHEWIES

BELVA ROBINSON ARNOLD

2 eggs IIh cups brown sugar %cupoil I tsp. vanilla 1 Ifz cups flour

1Ifz tsp. baking powder 1 tsp.salt 1 cup coconut 1 cup chocolate chips Ifz cup nuts-chopped

Beat egg til thick. Add sugar. continually beating until blended. Add vanilla and oil and mix well. Sift dry ingredients. add into the mixture. Fold in nuts. coconut and chips. Put in greased. not floured llxl5 inch pan (cookie sheet with sides). Spread all over the pan. Bake at 350° for 25 minutes. Cool for 10 minutes. then cut. If you wait longer to cut. they will not come out of the pan.

CHOCOLATE BARS

ERMA JEAN PRESTON

14 oz. bag caramels Ifz cup evaporated milk 1 pkg. German chocolate cake mix 6 oz. pkg. chocolate chips 3/4 cup melted oleo 1f3 cup evaporated milk 1 cup chopped nuts

Melt caramels in Ifz cup mils. Set aside. Combine cake mix. oleo. nuts and milk by hand. Spread half batter in 9xI2 inch greased and floured pan. Bake 6 minutes at 350°. Sprinkle chocolate chips over baked crust. spread caramel over chips. Spread rest of batter over caramel mixture. Bake 15 to 18 minutes. Cut while warm.

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COOKIE JAR GINGERSNAPS

IN MEMORY OF SMITHY BECK

2 cups flour I tbsp. ginger I tsp. cinnamon 2 tsp.soda Vz tsp. salt 3/. cup shortening I cup sugar I egg % to % cup molasses

Preheat oven to 350°. Sift together flour. ginger. cinnamon. soda and salt. Cream together shortening and sugar until fluffy. Add egg and molasses and beat until smooth. Stir in flour mixture. Shape teaspoonfuls of dough into balls. Place two inches apart on ungreased cookie sheets. Bake in 350° oven 10-15 miutes. Store in tight containers

CHINESE CHEWS

MARTHA WARE DUNHAM

I cup flour Vz cup sugar % cup margarine 2 eggs 2 tsp.flour I cup brown sugar I cup coconut I tsp. baking powder I tsp. vanilla % cup chopped nuts

Mix well flour, sugar and margarine. Press into an 8x8 pan. Bake 15 minutes at 350°. Meanwhile mix eggs. 2 tsp. flour. brown sugar. coconut, baking powder, vanilla and nuts. Place this mixture on the top of the heated mixture. Return to oven and bake an additional 25 minutes. Cool and cu t into squares.

DIABETIC PEANUT BUTTER COOKIES LINDA CALLISON %cupoil I egg I tsp.liquid sweetner Ill. cups flour % cup peanut butter V. cup water 2 tsp. vanilla 1% tsp. baking powder

In a large bowl. combine all ingredients and mix well. It will be a stiff dough. Shape in small balls and flatten with fork. Bake in 375° oven for 10 minutes. Store in refrigerator.

DATE DIABETIC COOKIES

PATTY BELL BUCHANAN

3f. cup biscui t mix Mix all together and form into small balls. Put on ungreased cookie legg sheet. flatten and bake in 350° oven for 6 to 8 minutes. 2 tbsp. cooking oil 3 drops maple flavoring % cups chopped dates I pkg.low calorie butterscotch pudding

DATE COOKIES

IN MEMORY OF MRS. H. P. STITH

I ¥.I cups flour Cream together butter and sugar. Add eggs. then soda and water. then v.tsp.salt nuts and dates, then last the sifted flour mixture. Drop in greased pan. V. tsp. cloves Bake 15 minutes at 475°. ¥.I tsp. cinnamon (sift with flour) I cup nuts I cup dates I cup sugar Vz cup butter 2 eggs unbeaten ¥.I tsp. soda dissolved in 3 tbsp. hot water

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GINGER SNAPS

MERTlE CURRY

Ihcupoil 1 cup sugar legg '1t cup molasses 2 cups flour 1 tsp.soda 1 tsp. cinnamon 1 tsp. cloves 1 tsp. ginger

Cream oil and sugar. Beat in egg. Add molasses and dry ingredients. Roll into I" balls. Dip into sugar and place on baking sheet 2 inches apart. Bake in 3500 oven for 10 to 15 minutes. Remove from pan while hot. Very good!

HAW AllAN DROP COOKIES

VELMA HADDOCK HART

2 cups sifted all-purpose flour Sift together flour. baking powder and salt. Cream shortening and 2 tsp. baking powder sugar. Add vanilla extract. Beat in egg until mixture is fluffy. Blend in pineapple. half of coconut and dry ingredients. Drop by teaspoons on Ih tsp. salt % cup shortening ungreased cookie sheet. about 3 inches apart. Sprinkle with coconut. 1'1z cups white sugar Bake in preheated oven at 325 0 about 20 minutes. Cookies are better if stored in airtight container for 24 hours. '12 tsp. vanilla extract legg :Yt cup well drained crushed pineapple '1z cup shredded coconut

MAPLE PEANUT COOKIES

MRS. ESPERANCE COLE HADDOCK

1 cup margarine % cup white sugar 1 cup chunk style peanut butter 1 cup maple syrup 1'12 tsp. soda 2 cups quick cook oats 1 cup brown sugar 2 eggs 1 tsp. vanilla 2:Yt cups flour Ih tsp.salt Ih cup peanuts finely chopped

Beat butter and sugars together until light and fluffy. Blend in eggs. peanut butter. syrup and vanilla. Sift together flour. soda and salt. Gradually add the butter mixture. Mix well. Add oats and nuts and chill for two hours. Shape dough to form 1 inch balls. Place on ungreased cookie sheet. With tines of fork. flattn to make criss-cross pattern and bake 9 to 11 minutes in 350 0 oven. Makes 5 dozen cookies.

NORWEGIAN COOKIES

MYRA VAN ZANDT

1 stick oleo 1 cup brown sugar Ih cup white sugar 2 eggs 1 tsp. cinnamon 2 cups flour 1 tsp. soda dissolved in 2 tbsp. water 1 cup chopped dates or raisins '1z cup nuts

Spread in well greased cookie sheet. Bake at 350 0 about 15 minutes. Sprinkle powdered sugar on top while still warm. Cool and cut into squares or strips.

NO-BAKE BUTTERSCOTCH BARS

GLEE LACEY DUNCAN

Cook over low heat for 3 minutes. stirring constantly 1 cup sugar. 2 eggs-beaten. 3/t cup oleo. Cool. Pour over: 21h cups crushed graham crackers. 2 cups miniature marshmallows. 1 cup coconut. Ih cup nutmeats. Mix well and pour into a 9x13 inch greased pan. Press down. Next. put on topping made of 1-6 oz. package butterscotch chips. Ih cup peanut butter. Melt these together and put on top. Cut into bars.

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BANANA NUGGET COOKIES

RETHA MATTINGLY

I'r2 cups flour 'r2 tsp. baking soda % tsp. nutmeg 3ft cup shortening 1 cup mashed bananas 1 pkg. semi-sweet chocolate pieces 1 cup sugar 1 tsp. salt 3ft tsp. cinnamon 1 egg well beaten 1¥. cup rolled oats

Sift together flour. sugar. baking soda. salt. nutmeg and cinnamon in mixing bowl. Cut in shortening. Add egg. bananas. rolled oats and chocolate pieces. Beat until thoroughly blended. Drop by spoonfuls onto ungreased cookie sheets. Bake at 400° about 15 minutes or until cookies are done. Makes abou t 3 dozen cookies.

BROWNIES

RETHA BRATTIN

1 stick oleo % cup cocoa 1 cup sugar 'r2 cup flour 2 eggs 1 tsp. vanilla 'r2 cup nuts

Melt oleo. Add cocoa. sugar. flour. eggs. Beat. Add vanilla and nuts. Grease and flour pan 9x9. Bake at 450° for 10 minutes. Cool and cut in squares. The longer they sit. the better.

BROWNIES

JESSIE YARNALL

1 cup all-purpose flour sifted V2 tsp. baking powder 3ft tsp. salt 2 eggs 1 cup sugar 2 sq. unsweet. choc. melted & cooled (or 3 heaping tbsp. cocoa) % cup Wesson Oil or butter or oleo 1 tsp. vanilla 'r2 cup black walnu ts preferred

Turn batter into greased 7xII inch pan. Bake in a moderate oven (350°) about 20 minutes. Cool and frost with mocha frosting.

Mocha Frosting: 1 cup confectioner's sugar 4tsp.cocoa 2 tsp. melted butter or oleo 5 tsp. boiling hot coffee I tsp. vanilla

Mix all together until rich and creamy.

BROWN SUGAR COOKIES

IN MEMORY OF MRS. W.P.SEARCY

2 eggs 1% cups brown sugar % cups butter & lard-equal parts 1 tsp. vanilla 2 tsp. cream of tartar 1 tsp.soda V. tsp. salt flour to make a stiff dough

Measure sugar and pack in solidly. Combine sugar. butter and eggs. well beaten. Add dry ingredients that have been sifted together. Add vanilla. roll thin and shape with small cutter. Bake in quick oven

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OATMEAL COOKIES

WILMA DEAN TILLMAN

1 cup oleo 1 cup brown sugar 1 cup sugar 2 eggs-beaten 11f2 cups sifted flour 1 tsp. baking soda I tsp. salt % cup shredded coconut % cup chopped walnuts 3 cups quick rolled oats (uncooked)

Cream btter and sugars. Add beaten eggs. Sift flour with soda and salt and add to first mixture. Stir in coconut. walnuts and oats. Shape into four rolls. Wrap in waxed paper and chill in refrigerator over night. Cut in 1/8 inch slices and pu t 2 inches apart on ungreased cookie sheet. Bake in 375° oven for 12 to 15 minutes. Makes 6 dozen.

ONE-BOWL LEMON JELLY ROLL

IN MEMORY OF LULA WOODWARD

I cup flour I tsp. baking powder I cup sugar 1f3 cup hot water % tsp. sal t 3 eggs I tsp. vanilla

Sift together flour. baking powder. salt. Break eggs in large mixing bowl. beat at high speed until lemon colored. Gradually add sugar a tablespoon at a time. beating constantly. Add vanilla. Add dry ingredients to egg mixture. beating only until blended. Add hot water all at once and beat to a smooth batter. Spread evenly into 15xl0 jelly roll pan lined with greased waxed paper. Bake 14 minutes at 350°. Loosen cake from sides of pan. Cover with a towel and turn out immediately. Remove waxed paper and roll in towel until cool.

Filling: I cup orange juice. % cup sugar. % cup corn starch. Cook over medium heat until thick. Add one beaten egg. Stir into hot mixture. cook a little longer. Stir in 2 tbsp. butter and 2 tbsp.lemonjuice. Cool. Reserve % cup filling to frost cake and roll as jelly roll. Frost with the % cup of filling.

OATMEAL PINEAPPLE COOKIES

IN MEMORY OF LORA MAIN

1f2 cup shortening I cup flour 1 cup sugar % tsp. soda 1f4 tsp. nutmeg 1% cups oatmeal

I cup pineapple I egg % tsp. salt % tsp. cinnamon % cup nuts I tsp. vanilla

Mix shortening. eggs and pineapple. Then add dry ingredients and vanilla. Bake in 375° oven for 12 mintes on cookie sheet.

MRS. PAUL REAMS COOKIES Mix I cup soft shortening. % cup sugar and % cup chopped nuts. Sift in I%cups flour. baking in 325° oven for 15 min utes.

PINEAPPLE MARSHMALLOW PUFFS

1/4

tsp. salt. Chill before

IN MEMORY OF JUANITA HEAGERlY

2 pkg. (1f2Ib.) marshmallows cu t small Add marshmallows to crushed pineapple. Let stand abou t half hour in refrigerator. Fold pineapple-marshmallow mixture to whipped cream. % cup crushed pineapple-drained Add nuts. chill until mixture begins to set (about 1 hour). Place graham % pint whipping cream-whipped cracker crumbs on waxed paper. Roll mixture into balls (walnut sized) % cup nutmeats-chopped in cracker crumbs. Place on a flat surface and chill well before serving. ¥4 cup graham crackers

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PEANUT BUTTER BALLS

ANGELA NEWMAN

I box powdered sugar 1112 sticks oleo-melted I cup crushed vanilla wafers I cup peanut butter

Mix all ingredients well and make into balls about one inch in diameter. Chill. Dip into melted chocolate chips and paraffin.

PEANUT BUTTER COOKIES

PATRICIA COOPEN

~cupflour

Cream shortening and peanut butter. Gradually add sugars and cream together. Sift flour. soda. baking powder and salt. Combine dry ingredients with peanut butter mixture and chill. Form in balls and place on lightly greased baking sheet. Bake at 375 0 for 8 to 10 minu tes.

112 tsp. soda 112 cup shortening 112 cup sugar 0/4 tsp. baking powder V4 tsp. salt 112 cup peanu t bu tter 112 cup brown sugar

PEANUT BUTTER COOKIES

IN MEMORY OF ADA MICHAEL

Cream 112 cup shortening with 112 cup peanut butter. Cream in 3f.I cup brown sugar firmly packed. Stir in I slightly beaten egg. Sift together I cup sifted flour. 1f2 tsp. salt. 112 tsp. baking soda. Blend well into first mixture. Chill 2 hours. Shape into I inch balls. Place on greased cookie sheet. Press flat with wet fork. Bake at 375 0 for 10 minu tes.

PARTY MONSTER COOKIES (Makes 450 cookies)

MARILYN ERWIN

I dz.eggs 2lbs. brown sugar 8tsp.soda 3lbs. peanut butter lIb. nuts 18 cups oats or I box 42 oz. quick cook

lIb. oleo 4 cups white sugar I cup vanilla lIb. chocolate chips Ilb.M&M·s

Mix in order (from left to right). Drop by teaspoon on greased cookie sheet. Bake at 325 0 about 20 minutes. Don't over bake. Dough keeps in refrigerator for several days. Cookies freeze ver;Ywell.

PEANUT BUTTER CHEWS

KATHY FLETCHER

112 cup white sugar 112 cup white syrup I tsp. vanilla 0/4 cup peanut butter 2 cups any crisp cereal (I like Special K)

Mix and boil 30 seconds the sugar and syrup. Remove from heat. add vanilla. Stir in peanut butter. Mix in cereal and drop by teaspoons onto waxed paper.

DISHPAN COOKIES

LAVON MONTGOMERY

In a large bowl crem together 2 cups brown sugar. 2 cups white sugar. 2 cups cooking oil. Add 4 eggs. Mix well. Stir in 2 tsp. soda. % tsp. baking powder. I tsp. salt. 4 cups flour. Mix well. Add 1112 cups oatmeal. 4 cups corn flakes or Total-not crushed. 2 cups coconut. 6 oz. pkg. chocolate chips or butterscotch or brickle bits. Mix well. drop by teaspoons on ungreasedcookie sheet. Bake at 325 0 for 8 to 10 minutes.

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WET FORK COOKIES

RENA SETH

1 cup oleo (2 sticks) 1% cups sugar 2 eggs 2 tbsp. milk 1 tsp. vanilla 3% cups flour 1% tsp. cream of tartar 1% tsp. soda salt nuts optional.

Beat with a mixer oleo. sugar. eggs. milk and vanilla. Then add dry ingredients. Roll in balls less than the size of a walnut. Press with a wet fork. Bake at 375°. Cookie balls are easier to make if dough is left in refrigerator for a few hours.

WHEATIES-COCONUT COOKIES

DANNA VINEYARD

1 cup mixed butter/other shortening 1 cup brown sugar 1 cup white sugar 2 eggs-beaten 2 cups coconut 2-2% cups flour 2 cups wheaties 1 tbsp.soda % tsp. baking powder Vz tsp. salt

Blend shortening. sugars together and mix in eggs. stir in coconut. Sift together flour. soda. baking powder. salt and add to mixture. Blend in vanilla and wheaties. Roll into balls the size of walnuts. Bake 12 minutes at 400°.

CHOCOLATE CHIP OATMEAL COOKIES

JUANITA ANTLE

1 cup hydrogenated veg. shortening Mix shortening. sugars. vanilla and eggs together and beat thoroughly. Sift flour. baking soda. salt and cinnamon together and add to creamed (I use 2 sticks of oleo) mixture. Fold in oats. chocolate chips and nuts. Mix all together 1 cup brown sugar thoroughly and drop by teaspoons onto a greased baking sheet. Bake in 1 cup granulated sugar 350° oven for 12 to 15 minutes. Remove from baking sheet. Yield 3 to 5 1 tsp. vanilla dozen depending on size. Testers note very light. good and crisp. 2 eggs 1V4 cups sifted all-purpose flour 1 tsp. baking soda % tsp.salt % tsp. cinnamon 2/3 cups rolled oats (old fashioned or quick) 1 - 6 oz. pkg. semi-sweet chocolate chips % cup chopped nuts

DANISH PASTRY APPLE BARS

MRS. ORVILLE ROBBINS

2 % cups flour 1 tsp.salt 1 cup shortening 1 egg yolk 1 cup corn flakes 8-10 tart apples (8 C) pared & sliced 1 cup sugar 1 tsp. cinnamon 1 egg white

Combine flour and salt. and cut in shortening. Beat egg yolk in measuring cup and add enough milk to make % cup liquid. Mix well. Stir into flour mixture. On floured surface. roll half the dough to 17x12 in rectangle. Fit dough into and up sides of 15Vzxl0Yzxl baking pan. Sprinkle with corn flakes. top with apples. Combine sugar and cinnamon and sprinkle on top. Roll remaining dough nd place over apples. sealing edges. Cut slits in top. Beat egg white until frothy and brush on crust. Bake in 375 0 oven 50 minutes. Combine 1 cup sifted powdered sugar and 3 to 4 tsp. milk. drizzle on warm cookies.

FUDGE COOKIES

ELLEN TUCKER

Boil for 2 minutes 2 cups white sugar. 2 tbsp. cocoa. % cup oleo and % cup water. Remove from heat and add Yz cnn necrnllt hllthu. 3 cuns cruick cook oats. Mix well. DroD bv teasDoons on waxed Daper.

WATERMELON PICKLES

IN MEMORY OF JEWELL SCHELL

3 qrts cut up watermelon 3tbsp.salt 2 cups sugar 2 tsp. grated lemon rind lh cup red cinnamon candy

2 qrts cold water 2 tsp. powdered alum 2 cups white vinegar 1 tsp. whole spice 1f. tsp. red food coloring

Soak cut up melon in water. salt and alum for 4 hours-weighted down. Rinse and cook gently in warm water for 30 minutes. Combine sugar. vinegar. lemon rind. spices (in bag). red candy and red food coloring. Bring to a boil and simmer 5 minutes. Pour over pickles in jar and seal.

BEET PICKLES

HAZEL BROWN

Cook beets to peel. then after peeling put in jars to be covered with this mixture. boiling hot: 1 cup vinegar. 1 cup sugar. 2 cups water. (Best to use 1 cup of red beet water from pr.cooking.) After pouring over beets in jars. add lh teaspoon pickling spice for each pint jar; seal. FREEZER SLAW (CABBAGE)

ARTIE REAMS

One medium head cabbage-sliced. Cover with 1 cup water. Add If.. cup saIL Let stand 2 hours. then drain. Rinse wi th cold water and drain. Mix 1II. cups sugar. 1 cup white vinegar. 1 cup water. Heat. and cool before pouring it over the cabbage. Serve or store in refrigerator or freeze. TOMATO RELISH

NORMA FAIRCHILD OWENS

2 dz. ripe tomatoes ~ hot pepper pod 3 mango peppers-chopped 3 onions-chopped Cook until thick and can while hot.

2 tsp. salt 1 tsp. cinnamon 1 pint vinegar

FRESH CORN ON COB

STELLA NASH

~cupsugar

Cut corn off cob. Combine 24 cups corn. 8 cups water and 2 cups sugar. Bring to a boil. stirring occasionally. Let cool and pack in double freezer bags. To can. add ~ cup salt. PICKLED PEACHES

IN MEMORY OF SARAH BROWNING HADDOCK

81bs. perfect white cling peaches 41bs. white sugar 2 qrts vinegar Cinnamon sticks-about 8 or 10 Cloves

Remove skin from peaches. Stick 2 cloves in each peach. Cook vinegar. cinnamon sticks together for 10 minutes. Add peaches and cook gently until tender. being careful to not break the peaches. Let set over nighL Drain syrup and place peaches in jars. Bring syrup to rapid boil and pour over peaches. Seal jars and store in cool place for several weeks to develop flavor. After peaches are used. the syrup can be used in salads place of lemon juice or vinegar.

ZUCCHINI SWEET RELISH

COLLEEN ENGLAND

Grind 10 cups unpeeled zucchini or cucumbers. Grind 8 onions and 4 green peppers. Mix and add 4 tsp. salt and let stand 30 minutes. Drain well and add 2 cups sugar; 2 cups vinegar. 2 tsp. tumeric. 2 tsp. celery seed. 2 tsp. mus,tard seed. ~ tsp. black pepper and ~ tsp. green food coloring. Boll 3 to 5 minutes and pack in sterilized jars and seal. Makes 6 pints. APPLE RELISH 8 apples 2 hot peppers 4 mangos (2 red. 2.green) 3 med. onions

IN MEMORY OF MAY ELLIOT Peel and grind apples. peppers. mangos and onions. Mix well 1~ cups sugar. Ilh cups vinegar and 2 tbsp. salt. Pour over apple mixture and seal in jars and keep in cool place.

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CABBAGE-GREEN TOMATO RELISH

THE WELLS FAMILY

This recipe came from the Rev. William Wells and wife Teresa O'Quinn Wells family. parents of Perry Wells (he gave land for the original cemetary) and Jane Wells Stewart. who was mother of Mrs. James Antle. When summer came and there was lots of cabbage and green tomatoes. the family would get out the kraut cutter and shred or chop cabbage and green tomatoes adding peppers. if they had them. This mixture was mixed and salt added in a stone jar. It was covered with clean large cabbage leaves and a fresh-washed stone n top of an old plate to keep the relish down under the juice. It was covered with a white floursack and set in the smokehouse to cure. It would sour• like krout. and would be ready to eat in aboutthree weeks. In later generations we adapted it to modern times. This is the present recipe: Modern Cabbage-Green Tomato Relish Fill quart jars with mixture of shredded or ground cabbage. green tomatoes and bell pepper. Add a little hot pepper. too. if you like. Put 3 teaspoons of salt (not iodized) in the top of each jar. Fill to within If2 inch of rim. Seal and keep at room temperature for three weeks. APPLE BUTTER

IN MEMORY OF VIVA BROWNING THOMPSON

11 cups apple pulp 7 cups sugar If2 cup vinegar If2 cup red hots

Peel and cook apples. Blend in blender to make pulp. Mix all ingredients together and put in large metal container. Cook in oven at 2500 until butter has thickened. Stir occasionally. Pour into pint jars and seaL

GRAPE JUICE

IN MEMORY OF MYRTLE SHOCKLEY MARTIN

Filllf2 gallon jars with ripe grapes and 1 cup sugar. Finish filling jar with hot water. Seal. Place in kettle large enough to com pletely cover jars and cook 2 hours after water starts to boiL Makes a good juice to use at any time for drinking or to make jell. NINE DAY PICKLES

BRENDA TURNER

Put 14 cucumbers dill size in large pan. Pour fresh boiling water over them each morning for 4 days. On the 5th day cut cucumbers in 1 inch chunks. Make a syrup of 1 quart vinegar. 6 cup-2 tbsp. sugar. 2 tbsp. whole spice. 2 tbsp. salt. Bring to boil. Pour hot over cucumber chunks. Pour syrup off and bring to a boil each day for 3 days. On the 4th day. bring syrup to a boil. Add cucumbers. let boil again. and can. PICKLE LILY

IN MEMORY OF NORA WALKER

Chop fine If2 peck green tomatoes. Y2 peck ripe tomatoes. Add 1 cup salt. Let set a while and drain. Chop fine 1 dozen large sweet peppers-6 red and 6 green. 1 dozen small onions and add to tomato mixture. Put all in large kettle and add 2 quarts vinegar. 1 pint brown sugar. 1 tbsp. cloves. 1 pint white sugar. 1 tsp. cinnamon and 1 tsp. mustard seed. Boil for 3f. hour and seal while hot.

SASSAFRAS TEA

IN MEMORY OF IDA GILMORE REAMS

Sassafras tea was sed as a spring tonic. It is a tea made by boiling sassafras roots that are found in many areas. Dig the roots and wash and boil to make tea as strong as desired. Add sugar to taste. When the roots are boiled a long time the tea will make a red color and the roots can be boiled over andover. If you cannot find a place to dig the roots. they can be found in many of the larger grocery markets. MEXICAN HOT RELISH

IN MEMORY OF VIOLA EDIE

20 small tomatoes 2 or 3 hot peppers 2 med. onions

Cook the above until done. Stir in 1 cup sugar. 1 cup vinegar and If2 tsp. salt. Seal. Makes 3 pints.

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LAZY LADY SWEET PICKLES

WILMA CATRON

1 gal. small to med. cucumbers (packed in jars) 6 cups vinegar 3 tsp. powdered alum 4 tbsp. sal t (pickling) 3 tsp. pickling spice

Mix all ingredients. boil. and cool to room temperature. Pour over cucumbers and seal. Let set at least 1 month before opening. Drain all liquid off and throwaway. In a large mixing bowl. slice or chunk each pickle. This is important or they will shrivle up. Cover with 4 cups sugar and stir until all sugar dissolves. Pack in jar and put in refrigerator. Will keep a long time. The cucumbers will keep a year in vinegar sol u tion.

MOM'S BEET PICKLES

IN MEMORY OF MARTHA (MATTIE) UNEBARGER

4 qrts. beets 3 cups water 3 cups cider vinegar 6 sticks cinnamon 1 tbsp. whole cloves

6 cups sugar 1 tsp. whole mustard seed 1 tbsp. pickling spice 1 tsp.salt

Boil syrup 10 inutes. Pour over beets and cook until tender. Pack and seal.

LAST OF THE G~RDEN

HATTIE COLE

1 gal. cabbage cut fine 1 gal. corn 1 gal. green cucumbers 1 gal. hulled beans 1 gal. green tomatoes Add onions &: bell peppers if desired

':14 mustard seed 6 pods red peppers lIb. brown sugar 1 gal. cider vinegar salt to taste

Cook corn and beans separately until tender. Then mix both with rest of ingredients and cook about 1 hour. Put into hot sterilized jars. Remove air bubbles with knife blade. Process in hot water bath 15 minutes for 'pints and 20 minutes for quarts.

APPLE APRICOT DELIGHT

ROBIN JOY FL YNN

5 cups chopped apples 5 cups sugar 0/4 cup water 1 pkg. 3 oz. apricot Jello 1/8 tsp. salt

Chop apples. add water. Cook uncovered until just tender. Stir often. Don't overcook. Add Jello. stir until dissolved. Ad salt. sugar. let boil. stirring all the time. Boil 2 minutes after it boils up real good. This is real good on toast or hot bread.

FROZEN SWEET POTATOES

MRS. LEO CATRON

I use the small potatoes for freezing. Also. I use small8x8 foil pans. Don't pile the pan up. Just put a layer across the bottom. but pack close together. To prepare the potq:toes. wash. cook with skins on. When cool. skin and place in pans. Cover with the following goody: 4 cups sugar-can use 1f:z brown if you wish ':14 cup butter or margarine 1ft tsp. salt 1 cup condensed milk (not milnot) 2 tbsp. corn starch Mix and boilS minutes. Just barely cover the potatoes. Seal with foil and put in frezer at once. To use. no need to thaw. but if you wish nuts or marshmallows. wait until they are thawed so they won't get too brown.

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SANDWICH SPREAD

SUE DAVIS KNEE

I pt. green tomatoes

I tbsp.salt 2 green peppers Ih cup water 22 red peppers 2 tbsp. flour Ih cup vinegar

Y2 cup sour cream I sm. can pickle relish. drained 4 tbsp. mustard I cup sugar 3 eggs. beaten

Grind vegetables. Add salt and let stand I hour. Drain. Add Ih cup water and cook until dry. Add pickle relish. Mix sugar and flour. Add remaining ingredients. Mix with hot vegetables and cook until thick. Pour into sterilized jars and seal. Makes 2Y2 pints.

KOSHER DILL PICKLES

MILDRED ARDREY

20 · 25 cucumbers about 4"long 1/8 tsp. alum I clove gar lic I tbsp. dill seed or sprig of fresh dill I hot red pepper I qrt vinegar cider (abou t 5% acidity) Y2 cup sal t (not iodized) 3qrtswater Some grape leaves

Wash cucumbers. let stand in cold water over night. Pack in hot sterile jars. To each quart add the above amount of alum. garlic. dill and red pepper. Combine salt. water and vinegar. Heat to boiling and fill jars. Place grape leaf in each jar and seal. Makes 6 to 8 quarts.

PICKLED OKRA DILLED

MARY CATRON

21bs. fresh tender okra 5 cloves of garlic 5 pods sm. red or green hot pepper (if you like hot pickles) I tsp. celery seed I tsp. mustard seed 4 head dill or Ih tsp. dill each jar Y2 cup water I qt. vinegar 6 tbsp. pickling

Wash okra and pack in pint steriled jars to each pint add I hot pepper pod. I clove garlic. One head of dill to each jar. To the quart of vinegar. water and salt stir and bring to a boil Add mustard seed and celery seed and pour over okra. Seal tightly. Let stand 6 to 8 weeks before using.

SWEET CUCUMBER PICKLES

IN MEMORY OF MRS. CARRIE PAINTER

Place 75 to 100 small to medium size cucumbers in a stone jar and cover with a brine made from I pint salt and I gallon water. Let soak one week. Drain and cover with boiling water in which I tbsp. of alum has been dissolved. Let soak 24 hours longer. then wash the cucumbers. Split in halves. lengthwise. cover with boiling water and let stand another 24 hours. Drain and cover with this mixture: I ounce celery seed.1h ounce stick cinnamon.1h ounce whole cloves. 6 cups white sugar. 5 pints vinegar These pickles should stand 7 days before they are sealed. Each of the first 3 mornings. drain off the liquid. heat to boiling point. add I cup white sugar. and pour back on the pickles. Let them stand undisturbed 3 days. On the 7th day. drain off the juice. heat to boiling. and pour over the pickles after they have been placed in jars. Seal hot.

TOMATO SAUCE

IN MEMORY OF MRS. JOANN HAWKINS SNOOK

Peel and cut up 20 medium real ripe tomatoes. Cut up fine 3 green peppers. 4 medium onions·cut up fine. I tsp. red peppers-less if desired. I tbsp. salt. I tbsp. celery seed. 3 cups vinegar. 2Y2 cups sugar. Combine all ingredients and cook until tender. Seal in air-tight jars.

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FRESH GARDEN RELISH

F AYE ERWIN PLILEY

2 large tomatoes. peeled & sliced 1 cucumber peeled & diced Y2 cup green pepper diced % cup onion finely chopped 2 tbsp. brown sugar packed V3 cup vinegar 1 tsp.salt Y2 tsp. celery seed Y2 tsp. pepper

Mix lightly. Let stand several hours before serving .

KOSHER PICKLES

IN LOVING MEMORY OF ADA WESTON

Soak medium size cucumbers 24 hours in bnne made of 1 cup salt to 8 cups of water. Remove from brine and dry. Make a solution of 2 cups white vinegar to 3 cups water. Add about 2 tbsp. n.ixed pickling spices and several small bunches of dill. Let come to boil. Add cucumbers and remove pan from fire. Into each sterilized quart jar place 2 cloves garlic and 2 small hot peppers. Pack cucumbers into jar along with at least one bunch dill. Put vinegar back on stove. bring to boil. Pour over cucumbers in jar having liquid covering cucumbers. Seal and process in water bath 15 minutes.

STUFFED PEPPERS

MRS. ALMA FOGG

Select fresh. firm green peppers. Cut a circle out of the stem end of the peppers and save for later use. Remove the seeds and the white sections from peppers. Soak peppers in salt water for 2 or 3 hours. Have salt water only salty enough to taste. about 1 tbsp. of salt to a gallon of water. Then rinse peppers in cold water. Chop cabbage and use a small amount of mustard seed to stuff each pepper. Replace top of pepper a n d fasten with toothpicks. Place stuffed peppers in quart jars. Mix 3 cups of vinegar to 1 cup of water and p our over peppers in jars. then seal. This recipe does not require any cooking. Do not use salt. Mustard seed may be crushed before using. if desired. Also. white mustard seed may be used.

POTSDOM RELISH

PEARL ANTLE

3 qts green tomatoes 3 pt. ripe tomatoes 3 large onions 3 red sweet peppers

Chop all together. Add 1 cup salt. Let stand overn ight. Drain or squeeze out liquid. Put in kettle. Add 2 pt. sugar. 1 Y2 p t. vinegar. 1 tsp. cinnamon. Y2 tsp. cloves. 1 tsp. white mustard seed. Cook 20 minu tes. Seal while hot.

GREEN TOMATO PICKLES

MABEL STILL

Slice 1 gallon green tomatoes without peeling but cut out stem ends. Peel and slice 6 large onions-white ones are best. Add 1 pint vinegar (cider). 1 pint sugar (white or brown). 1 tbsp. each of salt. ground mustard. whole black pepper or use ground pepper. white mustard seed. Y2 tbsp. whole allspice. 1 tsp. cloves. Mix well together and stew until tender. stirring often to prevent burning. Boil until tender. There will be plenty of rich juice without adding water. If you need to. you can add a little hot water. Put in jars while h ot a nd seal. You can use ripe tomatoes or half ripe and green.

APPLE (RAW RELISH)

MARJORIE McQUEEN

9 medium apples 2 tbsp.salt 3 onions 2 hot peppers (not necessary)

4 red & green peppers 1 Y2 cups sugar Y2 cup vinegar

Grind course and put in a small container. Store in refrigerator until ready to serve.

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WATERMELON PICKLES

IN MEMORY OF JEWELL SCHELL

3 qrts cu t up watermelon 3 tbsp.salt 2 cups sugar 2 tsp. grated lemon rind Yz cup red cinnamon candy

2 qrts cold water 2 tsp. powdered alum 2 cups white vinegar 1 tsp. whole spice 1/. tsp. red food coloring

Soak cut up melon in water. salt and alum for 4 hours-weighted down. Rinse and cook gently in warm water for 30 minutes. Combine sugar. vinegar. lemon rind. spices (in bag). red candy and red food coloring. Bring to a boil and simmer 5 minutes. Pour over pickles in jar and seal.

BEET PICKLES

HAZEL BROWN

Cook beets to peel. then after peeling put in jars to be covered with this mixture. boiling hot: I cup vinegar. 1 cup sugar. 2 cups water. (Best to use 1 cup of red beet water from pre-cooking.) After pouring over beets in jars. add liz teaspoon pickling spice for each pint jar: seal. FREEZER SLAW (CABBAGE)

ARTIE REAMS

One medium head cabbage-sliced. Cover with 1 cup water. Add Y:! cup salt. Let stand 2 hours. then drain. Rinse with cold water and drain. Mix 1 'It cups sugar. 1 cup white vinegar. 1 cup water. Heat. and cool before pouring it over the cabbage. Serve or store in refrigerator or freeze.

TOMATO RELISH

NORMA FAIRCHILD OWENS

2 dz. ripe tomatoes liz hot pepper pod 3 mango peppers-chopped 3 onions-chopped Cook until thick and can while hot.

Y2 cup sugar 2 tsp.salt 1 tsp. cinnamon 1 pint vinegar

FRESH CORN ON COB

STELLA NASH

Cut corn off cob. Combine 24 cups corn. 8 cups water and 2 cups sugar. Bring to a boil. stirring occasionally. Let cool and pack in double freezer bags. To can. add liz cup salt. PICKLED PEACHES

IN MEMORY OF SARAH BROWNING HADDOCK

8lbs. perfect white cling peaches 4lbs. white sugar 2 qrts vinegar Cinnamon sticks-about 8 or 10 Cloves

Remove skin from peaches. Stick 2 cloves in each peach. Cook vinegar. cinnamon sticks together for 10 minutes. Add peaches and cook gently until tender. being careful to not break the peaches. Let set over night. Drain syrup and place peaches in jars. Bring syrup to rapid boil and pour over peaches. Seal jars and store in cool place for several weeks to develop flavor. After peaches are used. the syrup can be used in salads place of lemon juice or vinegar.

ZUCCHINI SWEET RELISH

COLLEEN ENGLAND

Grind 10 cups unpeeled zucchini or cucumbers. Grind 8 onions and 4 green peppers. Mix and add 4 tsp. salt and let stand 30 minutes. Drain well and add 2 cups sugar. 2 cups vinegar. 2 tsp. tumeric. 2 tsp. celery seed. 2 tsp. mustard seed. liz tsp. black pepper and Yz tsp. green food coloring. BoH3 to 5 minutes and pack in sterilized jars and seal. Makes 6 pints. APPLE RELISH

IN MEMORY OF MAY ELLIOT

8 apples 2 hot peppers 4 mangos (2 red. 2 green) 3 med. onions

Peel and grind apples. peppers. mangos and onions. Mix well 1liz cups sugar. 1 liz cups vinegar and 2 tbsp. salt. Pour over apple mixture and seal in jars and keep in cool place.

53A

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COCONUT PECAN DESSERT

ALMAEDIE

Mix together 1 cup flour. V2 cup pecans. % cup oleo. Press into pan and bake for 15 minutes at 350°. Let cool. Beat together 8 oz. cream cheese. 1 cup powdered sugar. 1 cup Cool Whip. Spread on crust. Cook 2 pkg. coconut pudding in 2 3/4 cup milk. Let cool. spread on cheese mixture. Put the rest of the Cool Whip on top. Toasted coconut on top. DA TE PUDDING

LULAH EDMONDSON

Mix 1 cup brown sugar and 3/4 cup water. Pour in greased 9 inch pan. Set aside. Mix 1 cup white sugar. 1 cup flour. 2 tsp. baking powder. dash of salt. Dredge into this mixture % cup chopped nuts and % cup dates. cut fine. Add 1 cup milk. 1 tsp. vanilla. Pour over dry ingredients. Pour this into brown sugar and water. Bake at 350° for 30 to 40 minutes. DATE PUDDING

RUBY MONTGOMERY

1% cups brown sugar 1% cups hot water 1 cup sugar % cup dates chopped % cup nut meats 1 cup flour 1 cup milk 1 tsp. baking powder 1 tsp. vanilla pinch of salt

Mix together brown sugar. water. Put on and boil for 2 minu tes then pour in baking dish. Mix together sugar. dates. nuts. flour. milk. baking powder. vanilla. salt. Pour in pan with brown sugar and bake in 350 0 oven for 30 minutes. Serve with whipped cream or Cool Whip.

LAYERED DESSERT

OPAL SIMS

Make crust: 1 cup flour. V2 cup chopped pecans. 1 stick oleo. Pres into long pyrex baking dish. Bake at 375° for 15 minutes. Let cool. Cream together 18 oz. cream cheese. 1 cup powdered sugar. V2 large Cool Whip and spread. Mix together 2 pkg. caramel or chocolate instant pudding mix. 3 cups milk. Spread. Top with remaining Cool Whip and sprinkle with chopped pecans.

BLUEBERRY CRUNCH

OPAL LEE WESTON

1 can blueberries and juice 1 can crushed pineapple and juice V3 cup sugar (I used more) I pkg. yellow cake mix chopped nuts

Layer of blueberries. pineapple. sugar. cake mix and nuts. Melt 1 stick of oleo and pour over the top. Bake at 3~00 for 45 minutes.

BUTTER PECAN CREAM TORTE

HELEN COGGINS

Mix together 1 stick butter or oleo. 2 tbsp. sugar. 1 cup sifted flour and % cup chopped pecans. Pat down in a long baking dish. Bake 15 to 20 minutes at 350°. Take from oven and cool. Then add filling number one: 8 oz. cream cheese. 1 cup powdered sugar and 1 pkg. Dream Whip (already whipped). Beat cream cheese. add powdered sugar and Dream Whip and spread on cool crust. Filling number 2: Prepare 3 cups sweet milk and add 2 pkgs. butter pecan instant pudding mix until thick and spread on top of filling number 1. Top with 1 pkg. Dream Whip. Also good with chocolate. lemon. coconut or butterscotch pudding mix. EGG CUSTARD

NELLIE EDMONDSON

4 eggs beaten V2 cup sugar 1lrg can milk (I use milnot) 1 cup water I tsp. vanilla % tsp.salt

Sprinkle with nutmeg. Place in pan of water and bake 40 to 45 minutes in moderate oven.

54

PINEAPPLE BISQUE

HAZEL HIGGS

1f2lb. marshmallows 1/ 2 cup milk I pint whipping cream 1 cup crushed. drained pineapple V2 cup nuts Vanilla Wafers

Heat marshmallows and milk in double boiler until melted. Let cool. Add pineapple. nuts and whipped cream. Butter baking dish and cover bottom with crushed vanilla wafers. Pour the above over the vanilla wafer crumbs. Sprinkle top with more crumbs and refrigerate 3-4 hours.

PINEAPPLE DESSERT

SHIRLEY BOWLING

I V2 cups sugar Put all in bowl. Beat with electric beater or spoon. Spread over greased V2 cup butter or margarine baking pan. Sprinkle 1 cup brown sugar over mixture. then 1 cup chopped 2eggs nuts over sugar. Bake at 350 0 for 35 t040 minutes. 2 cups flour 2 tsp.soda V2tsp. salt 1 no. 2 can crushed pineapple with juice

PINEAPPLE CREAM DESSERT

IN MEMORY OF MAUD NORTHCUT

Heat 1 cup pineapple juice to simmering. Add 25 large marshmallows cut in quarters and stir until marshmallows are melted. Add V2 cup orange juice and chill until slightly thickened. Fold in 1 cup of whipping creamwhipped. Line oiled 8 inch square cake pan with 12 whole vanilla wafers. Cover with half of marshmallow mixture. Add another layer of 12 vanilla wafers. then rest of marshmallow mixture. Chill in refrigerator over nig h t. Cu t in squares.

PERSIMMON PUDDING

EIN MEMORY OF MRS. HATCHER

i pint sweet milk 213 cup sugar 1 tsp. soda 1 tsp. ginger 2 eggs V4 tsp. salt

2 pints persimmons (remove seeds) 1f2 cup melted shortening 1 tsp. cloves 1 tsp. allspice 2 cups flour

Bake at 375 0 until done.

PUMPKIN DESSERT

CECELIA SILVER KIDWELL

I cup flour V2 cup quick cook oats V2 cup brown sugar V2 cup oleo Topping: 1f2 cup chopped pecans 1f2 cup brown sugar 2 tbsp. oleo

Custard: 1 can or 2 cups pumpkin 1 13 oz. can evaporated milk 2 eggs 0/. cup sugar 1f2 tsp. salt % tsp. ginger 1f4 tsp. cloves 1 tsp. cinnamon

Mix flour. oats. brown sugar and oleo. Pat firmly in ungreased 9x13 pan. Bake at 350 0 for 15 minutes. Mix pumkin. milk. eggs. sugar and spices. Pour on first mixture and bake 20 minutes. Mix pecans. brown sugar and oleo. Sprinkle on second mixture. Put back in oven for 15 minutes. Serve with whipped cream.

55

APPLE GOODY DESSERT

SUSIE SAPP

Mix and place in casserole 5 cups diced apples, I cup white sugar, I tbsp. flour, I tsp. cinnamon, Ya cup broken nutmeats (chopped). Then add lh cup water. Mix together 3j.. cup oatmeal. 3j.. cup flour, :y.. cup brown sugar, % cup melted butter. % tsp. soda. V.. tsp. baking, lh cup nut meats (chopped). Spread this over top of the apple mixture and bake 30 to 40 minutes in moderate oven. Serve with whipped cream. Chopped dates may be added to the topping before baking. I prefer a 13x9x2 oblong pan.

PINEAPPLE ICE BOX PUDDING

SYLVIA HILBURN MALABY

1 pound of Vanilla Wafers. rolled fine. Mix wafers wi th lh cup mel ted oleo. Fill bottom of pan wi th half of wafers. Second part: cream together 1 pound box powdered sugar and V2 cup melted oleo. Add 2 well beaten eggs. Put in pan on wafers. Third part: I large can crushed pineapple, drained. Put on powdered sugar mixture. Put 1 pint whipping cream on pineapple, then the other half of the wafers. Top with I cup nuts. Set over night.

APPLE PUDDING

SYL VIA STILL

1 cup sugar lh cup shortening legg 1 cup walnut meats cut fine 2% cups chopped raw apples 1 tsp.soda 1 tsp. cinnamon 1 tsp. nutmeg pinch salt 1 cup flour

Cream sugar and shortening. Add remaining ingredients and bake at 350° for 40 minutes.

APPLE ROLL

JEAN MARNEY

Ilh cups sugar 2 cups water 2 cups flour 3 tbsp. shortening 2 tbsp. sugar 1 tsp. salt 1 egg lhcupmilk 4 tbsp. baking powder

Place sugar and water in pan and bring to boil. Mix together flour, shortening, sugar. salt egg, milk and baking powder. Roll out lh inch thick. Place on rolled dough 5 apples sliced thin. Roll and cu t in 1Y2 inch p ieces and place cu t side down in baking dish (12x9). Pour boiling syrup over this. Place small piece butter on each roll. sprinkle with cinnamon. Bake at 350°.

ICE BOX DESSERT

BETTY TIMMONS

2 boxes Dream Whip (or I pint whipped cream) 1 box lemon Jello 1 med. can crushed pineapple 3 cups crushed Vanilla Wafers

Mix Jello as directed on box and let set. Whip Dream Whip or whipped cream and set aside. Beat the Jell0 and combine with the Dream Whip and pineapple. Put a layer of vanilla wafer crumbs in a 13x9 pan. then a layer of mixture, then another layer of crumbs and Jello mixture again. Top with a layer of crumbs and refrigerate.

PECAN DELIGHT

VIRGINIA STILL

I box yellow cake mix legg 1 stick melted oleo Ilh cups white corn syrup lh cup brown sugar 3 eggs 1 tsp. vanilla Ilh cup chopped pecans

Take out % cake mix and set aside. Mix together remaining cake mix, egg. and oleo and press into greased 9xl3 pan. Bake 15 minutes at 350°. Take the % cup of cake mix and add corn syrup, brow~ sugar. 3 eggs. vanilla and chopped pecans. Mix together and pour on other mixture. Bake 35 minutes more at 350°. Test like custard pie with knife.

56

METRIC·

u.s. EQUIVALENTS

(To second decimal pllc.)

lEKGTfi

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CAPACITY

1 millimeter· 0.04 Inch 1 c.ntlmeter • 0.39 Inch 1 meter • 39.37 Inches • 1.09 yards kilometer • 0.62 statute mile

grim kilogram

• 0.04 ounce avolrdupoi\ • 2.20 pounds ayolr • 1000 kl1ogr.ms metric ton 2204 . 62 poundS avoir • 1.10 tons

1 cubic centimeter· 0.27 fluid dram 1 liter • 1.06 liquid qUirts

EQUIVAlEKTS OF TfiE COMMON CAPACITY UNITS USEO IN TfiE KITCfiEN

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teaspoonful

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15

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tablespoon

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1/4

1/8

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30

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1/4

1/8

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59

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118

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1/2

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473

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1/1000

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1-1/3

tablespoon equals

4

3

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8

6

2

16

12

4

2

1 gill (1/2 cupful) equals 32

24

8

4

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64

48

16

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96

32

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4

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256

192

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1 11 ter equa 1s

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1000

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pint

TUNA CASSEROLE

CHRISTINE MATTINGL Y

1'4 lb. coarse cracker crumbs 1 egg beaten 1 cup evaporated milk 1 cup milk 1 tbsp. minced onion 1/2 tsp. salt d ash pepper 1 can chunk tuna

Mix crumbs, sas lt, onion, pepper. Mix gently. Bake in casserole 10 for 10 minutes in microwave oven, or40minutes in regular oven at 300".

TACO SALAD

LYNDA MORGAN

1 lb. ground beef h env. (1/4 C) dry onion sou p mix 3;4 cup water 1 med. head lettuce torn in bite size pieces (4 C) 11rg tomato cut in w e d ges 1 s mall onion-thinly sliced separate in rings 1/4 chopped green p epper 1;2 cup sliced ripe olives 4 ounces sharp nat. cheddar cheese, shredded (1 C) 1 6 oz. pkg. corn chip s

In skillet, brown beef. sprinkle soup mix over meat. Stir in water and simmer u n covered for 10 minutes. In a salad bowl. combine lettuce, tomatoes, onion. green pepper, olives and cheese. Toss well. Place lettuce mixture on individual salad plates. Spoon on meat. Top with corn chips. Serves 4 to 6.

TUNA CASSEROLE

MRS. JOSEPH PREDDY

4 hard cooked eggs (chopped ) 2 cups uncooked macaroni 2 cu p s cooked mea t (cut up) 2 cans cream of mushroom soup 1 pint milk h lb. Velveeta cheese (g ra ted) 1 onion diced Mix the night before a nd regrigerate. Bake at 350" for 11;2 h ours. You may substitute chicken, turkey or ham.

TATER TOTTS

BONNIE SNOOK

2 lb. hamburger 1 tsp. poultry seas oning 1 tsp. seasoned salt 1 med. onion, cut fine 1 green pepper (can b e om itted)

Form in thin layer in oblong baking dish. Add 1 cup grated cheese. Spread 2 cans of mushroom soup (plain) over hamburger. Then cover with tater tots and bake in modern oven for 45 minutes. If you use green pepper, bake 1 hour.

WAGON WHEEL TUNA BAKE

PATRICIA LYONS

1 can cream of mushroom soup 1 cup cooked rice I tbsp.lemon juice 1 10 oz. pkg. frozen b roccoli spears, cooke d a n d drained % cup shredde d processed cheese %cupmilk 2 7 oz. cans tuna, drained

In 9 inch round baking dish combine soup, rice. milk. lemon and tuna. Bake at 400 0 for 20 minutes. Stir. Arrange broccoli spoke-fashion on rice mixture. Sprinkle with cheese. Bake 10 minutes more.

57

EGGSOUFLE

NADINE COLE ELDER

1Vllb. bulk sausage. cooked. drained and crumbled 9 eggs. slightly beaten 3 cups milk I tsp. salt 3 slices bread. cubed 1% cups grated cheddar cheese

Mix all ingredients and pour into a 9x12 inch casserole. Refrigerate over night. Bake 1 hour in 350° oven. Serves 8 or 10.

EASY DELICIOUS CHILE

HOPE MARTIN WALLACE

1 med. onion chopped 1 stalk celery chopped 2 cans cut up stewed tomatoes 2 cans undrained kidney beans 1 can tomato soup & I can water

Brown I % to 2lbs. ground beef with 3 tsp. chile powder. Add rest of ingredients in order given. stirring well. Salt to taste. Add hot sauce if desired. Simmer about an hour.

ELECTRIC SKILLET SUPPER

CLEO HOUSE

On high. brown lIb. hamburger (drain off fat). Add diced one large onion and one garlic clove. Cook on moderate heat and stir. Add tomato juice or sauce or paste and water. Simmer after adding 2 tbsp. chile powder. 2 tsp. garlic salt. % tsp. black pepper. 3 tbsp. worcestershire sauce. Add more tomato juice if juice is too low or tasteless. Simmer one hour on low heat. Turn skilet up to 400° and add 1 can beans (Pinto. red kidney or pork and beans) and cook 10 minu tes. Cornbread:

Ph cups corn meal 1/4 cup milk 1 egg (sour-% tsp soda: sweet-I tsp bak. pow. I tsp. salt ~cupoil

Mix above ingredients togethl*-and drop by tablespoons into skillet. Bring to boil on 400°. reduce heat to low and continue cooking until cornbread is done on inside.

FIVE SPICE BEEF 'N RICE

PEGGY STIDHAM

lIb. ground beef I tbsp. cooking oil 3f4 cup finely chopped onion 1% tsp. salt. dash pepper 1/8 tsp. garlic powder 1/8 tsp. ground thyme 1/8 tsp. oregano

V2 small bay leaf 1100z.cancreammushroomsoup 1 can tomatoes 1 cup Minute Rice 2 or 3 slices American cheese cut in %" strips sliced stuffed olives

Brown meat in oil. Add onion and cook until tender. Stir in seasonings. soup. tomatoes and Minute Rice. Bring to a boil. Reduce heat. Simmer for 5 minutes stirring occasionally. Pour into serving dish. Top with cheese crisscrossed. Garnish wi th oli ves. Very good.

GIBLET GRAVY

GWEN BUTLER

Melt butter. add flour and salt. Blend in broth and rest of ingredients. I cup butter Cook until thick. stirring constantly. % cup flour 4 cups broth 1 tsp. salt 4-6 hardboiled eggs cut fine giblets from turkey or chicken cut fine

58

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-----------

-

-

GLAZED FRUITED PORK CHOPS

KAREN ROLLER

4 pork chops 4 slices apple. orange dash cinnamon and cloves 11 OV2 oz. can condensed beef broth 1 tbsp. brown sugar 2 tbsp. orange juice 1 tbsp. cornstarch

Brown chops both sides. Place apple and orange on each. Sprinkle with cinnamon and cloves. Add soup and sugar. Cover. cook over low heat for 35 minutes. Mix orange juice and cornstarch until smooth. Gradually Gradually blend into soup. Cook. stirring constantly until slightly thickened. Simmer a few minutes or until chops are tender.

HEADCHEESE

IN MEMORY OF HANNAH HADLEY

Boil the forehead. ears. feet and the nice scraps from the hams of a pig. Cook until the meat will almost drop from the bones. Separate the meat from the bone. Put it into a large chopping bowl and season with pepper. salt. sage and summer savory. Chop it rather coursely. Put it back in the same kettle it was boiled in. with just enough of the liquor in which it was boiled in to prevent it burning. Warm it through thoroughly. mixing it well together. Now pour it into a strong muslin bag. Press the bag between two flat surfaces with a heavy weight on top. When cold and solid it can be cu t in slices. Good cold or warmed up in vinegar.

HAMBURGER HOT DISH

SHIRLEY (MAY) BALL

21bs. hamburger browned 2 qt. cooked potatoes 1 pkg. onion soup mix 2 cans cream sty Ie corn

Mix all together. Put in 3 quart casserole. Bake at 350° for 30 minutes.

HUNGRY BOYS CASSEROLE

FAY STUBBLEFIELD

% cup chopped celery ~ cup chopped onion ~ cup chopped green pepper lIb. ground beef lIb. pork and beans

Sprinkle celery. onion and green pepper in bottom of 8 inch baking dish. Crumble ground beef on top. Bake uncovered for 20 minutes at 425°. Remove from oven. Stir in pork and beans. catsup. water. salt and garlic salt until well mixed. Reserve % cup of bean-meat mixture. Return to oven for 10 minutes. Prepare biscuits for top.

~cupcatsup

V2 tsp. garlic salt %cupwater % tspsalt Biscuits: I cup all-purpose flour 1% tsp. bak~ng powder % tsp. salt %cupmilk 3 tbsp. oil

Combine flour. baking powder and salt in mixing bowl. Combine milk and oil together with flour mixture. Mix together and knead on floured surface. Roll out to V. inch thickness. Cut with doughnut cutter-save the holes. Place biscuits and holes on top of meat-bean mixture. Bake at 425° for another 15 to 20 minutes or until biscuits are brown.

HOMEMADE CHILE

IN MEMORY OF GRACE SAPP

5 tbsp. corn oil I cup coarsely chopped onions 3 cloves garlic. finely chopped % cup diced green pepper 2 lb. lean coarsely ground beef 4 cup fresh tomatoes-peel. quarter 4 cups cooked brown beans I tsp. salt 4 tbsp. chile powder 1 cup boiling water

Heat oil in a large dutch oven. Saute onions and peppers until onions become transparent. Add ground beef and brown. Add remaining ingredients except water. Cover and simmer for I hour. Add water plus additional water if you like a thinner consistency. For a more authentic Mesican taste. add a tablespoon each of vinegar and brown sugar. Vary the salt and spices to your liking. Over night storage and reheating will blend and ripen flavors. Yields: about 4% Ibs. (14 servings)

59

ONE DISH MEAT DINNER

SHIRLEY BAST

lIb. ground beef I medium onion I can tomato soup sal t and pepper to taste 1 can green beans

Brown meat in skillet with onion chopped up. Mix in can of tomato soup and cook for 10 minutes. Add green beans and pour into baking dish. Place in oven at 350° while making topping. The topping is 1 cup Bisquick and enough water for a soft dough. Then roll out on floured board to about ';14 inch thick. Take meat mixture out of oven and put Bisquick topping on top. being sure to cut air vents in dough. Bake another 15 to 20

minutes at 350° or until dough is brown.

PIZZA

LINDA LAWSON KRIMMER

Crust: 0/4 cup warm water. 1 pkg. yeast. 2% cups Bisquick. Dissolve yeast in water. add Bisquick. Knead until smooth. using Bisquick instead of flour. Roll out very thin. Top wi th: I can tomato sauce. shredded Mozarella cheese. browned ground beef. onion. green pepper. mushrooms. oregano. pepper. sal t. dash of gar lic. Bake at 450° for 15 to 20 minu tes. Makes 2 12" pizzas.

PORK BURRITOS

GLENDA HOLLIS

4 - 6 inch pork steak. chopped 2 large tbsp. shortening 1 onion salt and pepper 2 tbsp. garlic powder 2 tbsp. onion powder Ilrg pkg flour tortillas Ilrg can refried beans 1 pkg longhorn sharp cheddar-grated

Cook meat until brown. Add 3ft can green chiles (chopped). 1 to 2 pounds Jalepeno pepper sauce or 1 or 2 peppers. 3 tbsp. flour. 1 can tomato soup. 1 can large tomatoes. Cook 45 minutes.
PRIZE WINNING PIZZA

LOIS CATRON

1 lb. ground beef 3 tbsp. chopped onion 1 envelope Sloppy Joe mix 1';14 cups water 1 6 oz. can tomato paste or sauce 1 3-4 oz. can mushroom-drain-chop 1/4 cup chopped green or red peppers (sweet) enough chedder cheese shredded to cover pizza-about 2 cups %cupolives

Brown beef in heavy skillet - I use electric skillet. When brown. sprinkle the Sloppy Joe mix over beef. add water. stir. Add tomato paste and onion. Cook at low heat until done. While the meat cooks. make crust as following: Soften 1 pkg. active dry yeast in 0/4 cup warm water. Add 2';12 cup biscuit mix. Beat until smooth. Knead on floured board. Roll until thin. Will make 2 12 inch or 3 9 inch pizzas. Crimp edges of crust as for a pie. Fill with meat mixture. Sprinkle peppers. olvies and a thick layer of cheese. Bake in a 425° oven for 15 to 20 minutes or until done. 6-8 servings.

QUICHE

BELINDA VINEYARD

12 slices bacon-fry & crumble 1 cup Swiss cheese 1fJ cup onions 2 cups milk ';14 cup Bisquick 4e99s 1,4 tsp. sal t and pepper

Grease pie plate. Throw in bacon. cheese and onion. Everything else in blender. Pour and bake for 50-55 minutes at 350°.

60

SALMON LOAF (different and delicious)

HALLIE SMITHSON

Bake at 350 0 for 40 minutes or more in pan of shallow water I can salmon. 4 tbsp. butter. 1f4 cup milk. Drain juice from salmon. Add to milk and butter. Heat to melt butter. Add 1 cup coarse cracker crumbs and let stand 5 minutes. Add 1 tbsp. grated onion. 2 tbsp. chopped. 1 tbsp. lemon juice. % tsp. worcestershire sauce. % tsp. salt. dash of pepper. 3 eggs. separated (beat white and fold in last) Mix all ingredients together well. Bake in well greased loaf pan.

SKILLET DISH

CORALEE McCLAFLIN

lIb. ground beef 1 cup diced onion 1 cup diced green peppers 2 cups canned tomatoes 112 oz. carton sour cream 2 tbsp. sugar 1 tbsp. chile powder 2% tsp.salt 2 cups uncooked elbow spaghetti

Brown ground beef. onion and green pepper over low to medium heat. Add tomatoes. sour cream and seasonings and mix lightly. Add spaghetti and mix again. Cover and simmer for 25 minutes. stirring occasionally. Stir mixture slightly and serve. Makes 8 servings.

THE TIMBER FALLING MAN'S SANDWICH

IN MEMORY OF FALK HADDOCK

In a 1/8 inch skillet heat 2% tbsp. olive oil. Add 1 medium diced onion and I small diced bell pepper without seeds. Cook slowly - about 20 minutes - until tender. Lightly beat 4 large eggs. add 1 tbsp. water. 2 tbsp. grated Parmesan cheese. % tsp. salt and 1/8 tsp. pepper. Add to onion and mixture of oil and pepper and cook as you would scrambled eggs. Makes two sandwiches. Gives a man protein and good health.

TAMALE PIE

MRS. JOZELLE (HOWELL) HODGE

lIb. hamburger 1 onion chopped 1 green pepper chopped 1 can tomatoes 1 can white or yellow kernel corn 2 tbsp. chile powder 1% tsp. garlic powder 1% tsp. sugar 1% tbsp. ground cummin seed

Brown onion and pepper in oil until golden in color. Add meat until brown. Add all in the order given. plus one tbsp. flour to thicken. Let simmer about 25 minutes. Line large baking dish with corn meal mixture of 2 cups corn meal mix. I beaten egg and % cup milk. (This mixture will be thick and dry) Butter baking dish and pat this corn meal mixture to sides and bottom of dish. Fill with meat mixture which has been cooked. Top with 1 small can of hot tamales and % cup of grated yellow cheese. Bake in 3500 oven until bread is done. about 25 minutes.

TAMALE PIE

OLAJONES

1% lbs.lean ground beaf I cup onion 1 clove garlic % green pepper chopped 1 no. 2 can tomatoes 1 no. 3 can corn 1 tbsp.salt 1% tbsp. chile powder % tsp. black pepper 1 small can black olives % can corn meal 1 cup water

Brown meat. add onion. garlic and green pepper. Cook until vegetables are wilted. Add corn. chile powder. black pepper. saIL olives and tomatoes. Mix corn meal and water to paste and stir into tomale mixture. Cook slowly about 10 minutes until thick. Pour into large baking dish and cover with the following topping: 1% cups milk. 2 tbsp. margarine. 1fz cup corn meal. I cup grated Tillamook cheese. Cook milk. corn meal and seasoning until thick. Stir in beaten eggs and grated cheese. Mix well and pour over tamale mixture. Cook one hour at 375 0 •

61

SPANISH MEAT BALLS

IN MEMORY OF ANNIE CURTIS

1 lb. ground beef 1 cup cooked rice Y2 cup tomatoes 1 grated onion 1 tbsp. fat 1 tsp. salt

Mix meat. rice. onion and salt. Shape into balls and brown in fat. Place in baking dish. Cover after pouring tomatoes over meat. Bake in oven at 350° for I hour.

STEAK SOUP

BARBARA LACEY SMITH

lIb. cube steak cu t in '12' cubes '14 lb. butter or oleo 1 cup flour Y2 gal. water-boiling 1 medium onion diced 3 potatoes diced 1 stalk celery diced 110 o. pkg. frozen vegetables '12 can 303 tomatoes 4 tbsp. beef seasoning extract pepper to taste

Make a paste of the butter and flour and add water. Mix all the ingredients except meat. Brown meat and add to mixture last. Cover and cook over medium heat 1Y2 hours.

SLOPPY JOE HAMBURGERS

LOIS MILLER

2 lb. hamburger 2 medium onions chopped 2 tsp.slt I small bottle chile sauce

Brown onions. Add hamburger. then add rest of ingredients. Simmer 30 minutes. Serve hot on buns.

SWEET & SOUR MEAT LOAF

EFFIE WESTON MEADOR

1Y2 lbs. ground beef 1 tsp.salt 1 15 oz. can tomato sauce 2 tbsp. brown sugar Y2 cup white sugar

1 cup bread crumbs % tsp. pepper

1 small onion chopped 2 tbsp. vinegar 2 tsp. prepared mustard

Mix all ingredients together and put into a loaf pan. Bake I hour or longer ina 350° oven.

SOUR CREAM MEAT BALLS

CHARLOTTE STILL

Mix 1Y2 pounds of lean hamburger with Y2 cup sour cream. Season with garlic salt and mix well. Flour hands and shape into small balls. Brown in skillet and place in Casserole. Mix I can of cream of mushroom soup and Y2 cup sour cream. Pour over the meat balls. Bake at 350° for 20 or 30 minutes.

SUMMER SAUSAGE

THERESA MAHAFFEY

2 lbs. lean ground beef. elk or deer 2 lbs.lean ground pork 4 tbsp. Tender-Quick (Morton's) 1 tsp. onion powder I tbsp.liquid smoke 1 tsp. gar lic powder or raw gar lic finely chopped 1 tsp. dry mustard 1'12 tsp. seasoned pepper

Mix well and form into 4 long rolls that will fit in a 9x13 inch cake pan. Wrap each roll in foil. Refrigerate for 24 hours. Preheat oven to 350°. Add 2 cups of hot water to baking dish. Bake I Y2 hours. Drain each roll and rewrap in clean foil for freezing.

62

SLOPPY JOES

IN MEMORY OF A. J. SCOTT

2lbs. hamburger 3 tbsp. mustard 4 tbsp. vinegar 2 tbsp. sugar

3 onions ground V2 cup catsup I tsp. salt

Brown meat and onions together. Then a dd remaining ingredients and cook until done. Serve on hamburger buns.

SCALLOPED TUNA & NOODLES

MRS. CARL ELLS TON

Cook 2 cups n oodles in boiling water until done and set aside. Combine one 7 oz. can tuna. 3ft cup diced cheese. and 3 diced hard boiled eggs. Place 1 of the noodles in casserole dish and put tuna mixture on top. Then add remaining noodles over tuna mixture. pouring a white sauce mixture over all Sprinkle top with cracker crumbs. Place in shallow pan of hot water and bake in hot oven until bread crumbsCQ'e brown. Note: Small can of mushroom soup can be used in place of white sauce.

SWEET-SOUR CHICKEN

MIKE TILLMAN

2% cups cut up chicken I egg slightly beaten V. cup flour 2 tbsp. shortening 113V2 oz. can pineapple chunks drained-reserve syrup %cupsugar

I med. grn pepper cu t in I" squares 1/. cup water 2 tbsp. corn starch I tsp. soy sauce 116 oz. can small carrots drained V2 cup vinegar 3 cups hot cooked rice

Toss chicken in flour and egg until coated. Melt shortening in skillet. Add chicken. Cook until brown. Remove chicken and set aside. Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid. vinegar and sugar into pan. Heat to boiling. Reduce heat. cover and simmer 2 minutes. Blend water and 2 tbsp. corn starch. Stir into pan. Cook. stirring constantly until mixture thickens and boils. Boil cmd stir for 1 minute. Stir in pineapple chunks. soy sauce. carrots and chicken. Heat through. Serve over rice.

CHICKEN CHALUPA

BARBALINE DUDLEY

15% lb. hen-put hen in pressure cooker with plenty of water. Add celery leaves. 1 small onion chopped fine. 2 carrots cut into chunks. salt and pepper. 1 tsp. Accent. Cook until chicken comes off bones in big pieces. Grate ¥. lb. cheddar cheese. Saute in oil until wilted I medium onion. chopped fine. 1 small green pepper. chopped fine. 2 or 3 stalks of celery. chopped fine. 2 pods garlic. chopped fine. salt cmd pepper to taste. Add to this cream of chicken or cream of mushroom soup while still warm. Add 3ft can or more of Ro-tel tomatoes with chiles and 1 cup chicken broth. Grease 13x9x2 casserole and pour 3 or 4 tbsp. broth in bottom. Line wi th frozen tortillas cu t to fit pan. Add layer of chicken. pour on some of the soup mixture. Add layer of grated cheese. another layer of tortillas. chicken and soup. Top with cheese. Bake at 350 0 for 45 minutes.

CHICKEN VEGETABLE BAKE

ALICE STARKS

I pkg (10 oz.) of frozen broccoli. cauliflower or asparagus. or you can use fresh vegetables 2 cup cut up cooked chicken. turkey or ham II o3ft oz. cream of mushroom soup V.cupmilk 6 slices American cheese I cpu Bisquick 3ft cup butter or margarine

Heat oven to 400 0 • Cook vegetables as directed on box. Grease a 10x6 baking dish. Layer of meat. layer of vegetables in dish. Mix soup and milk. Pour over meat and vegetables. Arrange cheese over meat mixture. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake until golden brown 25 to 30 minutes. 4 to 6 servings.

63

SWISS STEAK

MRS. HARRY STEPHENS

2lbs. round steak I" thick I cup flour 1 tsp. salt pepper Y. cup bacon fat l~ tsp. mustard 2 cups tomatoes 2 onions sliced bacon slices

Pound steak with flour. Sprinkle with salt and pepper. Brown in fat. Spread with mustard. Cover with tomatoes and onions. Place bacon on top and cover. Cook over low heat for 2 hours. Yields 8 servings.

SPAGHETTI SAUCE FOR 8

MRS. J. C. HADDOCK

5lbs. ground beef 5 cups chopped onion 2 cups shortening 8 cloves garlic 84 oz. cans mushrooms 16 cups tomatoes 8 8 oz. cans tomato sauce 8 16 oz. cans tomato paste 4 tbsp. salt 4 tsp. oregano 2 tsp. pepper 1 tsp. basil 1 tsp.thyme

Brown beef. onions. shortening. Then add the rest of the ingredients and cook until tender. You can also freeze to have for later.

SPAGHETTI AND MEAT BALLS

JESSIE BROWN

lIb. hamburger meat lIb. sausage 2 whole eggs % cup uncooke d rice I large onion chopped fine 1 tsp. chile powder 1 qt. tomatoes 1 qt. water 1 box spaghetti

Make into meat balls. Add liquid to spaghetti. Drop meat balls on spaghetti. Cook in covered roaster for 1 h our. This recipe will serve 8 bountifully.

SWISS STEAK

EVA SMITH

Pound % cup seasoned flour into both sides of round steak. Brown 2 onions. sliced into hot fat in heavy skillet. Remove onions and slowly brown meat well on both sides. Top with onions and add 2 cups thick tomato juice. Water may be added if necessary to cover meat. Cover pan and cook slowly until tender. 1% to 2 hours if necessary.

BAKED STEAK

HAZEL SINKLIER

1 round steak 2 cups cooked rice sliced onion-as much as desired 1 sliced green pepper 1 can cream of chicken soup 1 can cream of mushroom soup

Brown steak. then cut up in about 4 or 5 pieces and,place in bottom of pan (use 9x13 inch cake pan) then place onion and green pepper on steak. Then put rice on. Pour both cans of soup on all of this. Cover and bake for 45 minutes in 350 0 oven.

64

EASY CHICKEN DIVAN

BUELAHCOX

6 to 8 chicken breasts (cooked and boned) 2 10 oz. pkgs. broccoli I cup mayonnaise I tsp. curry powder I % cups bread crumbs I tsp. salt 2 cans cream chicken soup I tsp.lemon juice % cup shredded sharp cheese '1'2 cup butter

Cook broccoli until tender and salt. Arrange broccoli in bottom of baking dish. then place chicken on top. Combine soup. mayonnaise. lemon juice. curry powder and pour over chicken. sprinkle cheese over top. Then blend butter and bread crumbs. and sprinkle over all. Bake at 350° for 30 minutes or until thoroughly heated.

CHICKEN AND RICE SKILLET DINNER

EDITH REAMS

4 chicken breasts I cup uncooked rice (not instant) salt and pepper celery seed 1 can chicken broth rice is tender. I med./large onion sliced garlic salt paprika

Brown chicken pieces in oil or butter in hot skillet. Remove from skillet and add can of chicken broth. rice and spices to taste. Add chicken back to skillet and place a slice of onion on each piece. Cover skillet and cook over medium heat for 30 minutes or until broth has been asborbed and

CHILE PIE

IN MEMORY OF MRS. OLIVER MURPHY

Cut fine 1 bell pepper and I medium onion. Put I can tomato coup and I can water in pan and simmer slowly until tender. Add I large can chile and bring to a boil. Put I sack of Fritos in baking dish: pour chile mixture over Fritos and bake for 10 minutes in oven at 275°. Put grated cheese on top and return to oven to melt cheese. Serve hot with crackers.

CHICKEN AND RICE (Casserole)

WILLODEAN MATTINGLY

I cut up chicken I envelope onion soup mix 2 cups raw rice 2 cups (or cans) cream chicken soup 2 cans of water (recipe may be cu t in half)

Place raw chicken in bottom of casserole. Sprinkle with dry onion soup mix. Over this pour 2 cups of rice. Mix 2 cans of chicken soup with 2 cans of water. and heat this some. Pour over chicken rice and cover tightly. Place in 375° oven for 1 hour to 1 hour IS minutes. Check at 1 hour. If it seems dry. add some boiling water and replace cover. Do not lift cover for the first hour.

CRISP FISH

J.C.MURRAY

31bs. fish fillets I cup buttermilk flour for dredging 2 cups pancake flour 2% cups Club Soda or 7 Up 24 ounces vegetable oil for frying

Cut fillets in half to make triangle shape. cover with buttermilk and refrigerate for 2 hours. Remove fillets from buttermilk. Dredge fish in flour and let dry for a few minutes. Combine pancake mix and soda to the consistency of buttermilk. Heat oil in heavy skillet until hot. Dip floured fillets in batter and let excess drip off. Fry four minutes on each side. Drain on paper towel. To keep fish warm until ready to serve. arrange on a cookie sheet in single layer and place in 250° oven until all fish are fried. Will need lots. These are delicious.

65

CHEESE GRITS

LOUANN LAWSON GRIMES

1 stick margarine 3% cups water 1 cup grits 1% lbs. Velvetta cheese Lawrey's seasoning salt

Bring salted water to a boil and slowly add grits and stir. Continue to cook over low heat for three minutes. Add cheese. margarine. seasoning salt. Pour grits into buttered baking dish (9xll). sprinkle paprika on top. Cook at 300° until bubbly. If too thick. add small amount of milk before cooking in oven.

CORNBEEF & CABBAGE CASSEROLE

PEARL VANDERPOOL

2 tbsp. butter 1 med. head cabbage-shredded 1 onion chopped 1 green pepper chopped 1 12 oz. can tomato soup 110 oz. can tomato soup V2 cup water 2 tsp. salt 1 tbsp. chile powder

Heat bu tter in a large skillet. Add shredded cabbage. chopped onion chopped pepper. Cook and stir over moderate heat 3 mintes. Cover. Turn heat to low and cook 5 more minutes. Put in 2 quart casserole. Cut corned beef into 6 thick slices and lay on top of cabbage. Mix soup. water. salt and chile powder in skillet cabbage was cooked in. Bring to a boil. Pour over meat and cabbage. Cover casserole with foil and bake 20 minutes.

CHICKEN SPAGHETTI

LAVERNA ROLLER

1 chicken cooked & cu t up 1 cup chopped celery 1 cup chopped green peppers 1 box Skinner cut spaghetti 1 med. bottle stuffed olives lIb. grated cheese 1 onion chopped % lb. oleo

Cook spaghetti in chicken stock and don't drain. Saute in oleo the celery. pepper and onions. Salt and pepper to taste and add a few dashes of tobasco sauce. Add all ingredients to cooled spaghetti. Add cheese a little at a time and mix well. Bake about 30 minutes at 350°. This freezes well.

CHICKEN CASSEROLE (served on rice

PAULINE COLE JONES

4 deboned chicken breasts 2 strips bacon cu tin % 1 pkg. corned beef 1 can mushroom soup V2 cup sour cream rice

Line bottom of baking dish with corned beef. Wrap bacon around chicken breasts and secure with toothpicks. Mix soup and sour cream and pour on top of chicken. Cover with foil shiney side down and poke holes in top. Bake at 275° for 4 hours. Serve on rice.

CHICKEN CASSEROLE

JOYCE HADDOCK ROBINSON

1 cooked chicken % cup chopped celery 1% cups shredded cheese 1 can cream mushroom soup

4 cups broth 1 small onion chopped 2 beaten eggs 4 cups crushed round snack crackers (save 1 C for top)

Mix together. Pour into 13x9 inch greased pan. Top with the one cup of crushed crackers. Bake at 350° for one hour. Serves 12 to 15.

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INDIAN STYLE STEAK CASSEROLE

DARLENE CASSITY

Use leftover round steak that has been floured and fried. Cut steak into bit sized pieces. Drop into an electric skillet to which about V. cup cooking oil has been added. Simmer until steak is lightly browned. To this add one can of white hominy. including liquid. Simmer until mixture becomes thick and hominy turns to a brownish golden color. Add salt and pepper. Cook about 20 to 30 minutes.

MEXICAN CHICKEN

LOIS ENGLAND

31b. chicken 1 medium onion lIb. Velveetacheese 1 pkg. Doritos (89¢ size) 1 can creamy chick. mush. soup % tsp. cayenne pepper % can broth from chicken 1 can Ro-tel tomatoes

Cook and bone chicken. Place in 9x13 inch pan. Slice onion and cheese. Place this on top of chicken. Sprinkle with cayenne pepper and salt to taste. Crush Doritos and sprinkle half of them on this. Mix together in blender the soup. broth. Ro-te1 tomatoes and other half of Doritos. Pour over rest of mixture. Cover with foil and bake 35 minutes at 450°.

MEATLOAF

PEGGY LAWSON

2lbs. ground beef 2 eggs 1% cups bread crumbs 3f4 cup ketchup 1 tsp. Accent % cup warm water 1 pkg. onion soup mix

Beat thoroughly. Put into loaf pan. Pour over one 8 oz. can tomato sauce. Bake one hour at 350°. Serves 6.

MEAT SAUCE

BERRY KEMPER DOYLE

4 tbsp. cooking oil %-% lb. ground beef % cup chopped onion 1 no. 2 can tomato juice 1 small can tomato paste 1 chopped green pepper a few parsley flakes 1 tsp. worcestershire sauce

Slowly cook onion and pepper until tender (not brown). Put in meat and cook slightly. stirring often. Add 1 no. 2 can tomato juice. 1 small can tomato paste. and 1 tsp. worcestershire sauce. Mix well and cook over very low heat for one hour and 15 minutes. Stir frequently.

NOODLES

GLADYS BIGGS

I egg 2 tbsp. cream or milnot milk V. tsp. salt % tsp. baking powder flour (enough for stiff dough)

Sift flour in bowl. Make a well. Add the other ingredients. Mix in flour to a very stiff dough. Take enough dough to roll about the size of a plate. Roll very thin. Lay aside on a cloth which has been dusted with flour. Continue until you have used all the dough. Let partially dry. Roll each piece like a jelly roll. With sharp knife. slice very thin. Spread on cloth to dry. Drop in boiling broth. Cook until tender.

SWEET SOUR PORK CHOPS

RUTH SHERLOCK

4 pork chops I" thick 1 3 oz. can mushrooms 2 tbsp. flour 1 tsp. salt 1 tbsp. fat 1 med. green pepper chopped 2 tbsp. molasses 2 tsp. soy sauce 2 tbsp. vinegar

Sprinkle pork chops with flour and % tsp. salt. Brown in fat. Drain mushrooms. save liquid. add enough water to make 1 cup. Add liquid and mushrooms to pork chops along with green pepper and onion. Combine molasses. soy sauce and vinegar. Add to pork chops. Sprinkle with remaining % tsp. salt. Cover and cook over low heat 45 to 60 minutes. Serve with fluffy rice.

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CHICKEN SALAD FOR 20

HALLIE KEMPER MORRIS

12 cups chicken (white) approximately 8 whole breasts. Must use white meat to look right. Cook breasts aheadcool completely. Cut in small pieces. Add: 4 cups celery (cut for salad) 1 cup chopped green onion 4 cups almonds 1 cup water chestnuts (2 cans) 2 cups seedless grapes 2 pkgs. potato chips (fresh or canned-not spiced) 4 cups Miracle Whip mixed with juice of 4 lemons Salt to taste May be served on pineapple slices.

CHILE CHEESE BALL

JOY CHAPPELL

Soften equal amounts of sharp cheddar, cream, velvetta and roquefort cheeses. Season well. Mix in chopped pecans, minced parsley and 2 pods of garlic. Form in a large ball. Roll in minced parsley and chopped nuts. Sprinkle chile powder on waxed paper and roll until covered. Roll up in waxed paper. cover with foil and chill. Roll in to sticks if desired, easy to slice for crackers.

CHICKEN CHOW MEIN

GAYLE HULL

Heat in a skillet 2 tablespoons butter. Add and brown lightly 2 cpus chopped cooked chicken. Add 1 cup chopped onion, 2 cups chopped celery. 2 cups chicken broth and 1 small can of mushrooms (optional). Simmer 30 minutes or until vegetables are tender. Stir in 1 can bean sprouts (drained). Blend 3 tablespoons soy sauce. 1(. cup water. 3 tablespoons corn starch. Add vegetable mixture. stirring until thickened. Serve with rice and chinese noodles. Serves 6.

DINNER CASSEROLE

MRS. CARL (McCLURE) WRIGHT

Cut in quarters 4 slices of bread and arrange in layers in greased quart baking dish with 1 cup diced lunch meat and % cup diced American cheese. Pour over this a mixture of 1 slightly beaten egg. 1(. teaspoon salt, 3/. cup milk, few grains salt. Top with bits of 1Vz teaspoon shortening. Bake at 350 0 for25 minutes or until firm.

EASY POT PIE

GLADYS HARGIS

1 3-lb. roast 1 onion sliced 6 med. potatoes quartered sal t & pepper 1 cup water 6 carrots quartered

Place roast in pan. sprinkle with salt and pepper. cover with onions and water. Cook over low heat 1 hour and 30 minutes. Add potatoes and carrots. Cook 45 minutes longer.

ENCHILADAS

MRS. VICKY MYERS

1 lb. hamburger 1 can refried beans with chile 1 pkg. flour tortillas Vz cup onion chopped 1 can enchilada sauce V21b. Monterrey Jack cheese grated

Brown meat. onions and salt and pepper to taste. Add enchilada sauce and refried beans. Warm tortillas on each side and stack on plate. Put meat mixture on tortillas and sprinkle with cheese and fold tortilla over and place in baking dish. Pour remaining mixture on top and sprinkle cheese on top and bake at 350 0 for 15 to 20 minutes until cheese melts.

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AMERICAN CHOP SUEY

KARLA COATNEY

2lbs. ground meat I cup chopped onions I cup chopped bell peppers 1 cup chopped celery 2 cups thinly sliced carrots 1 cup rice or potatoes 1 can tomatoes

Place beef in large heavy sauce pan. Cook. stirring oftell until meat is gray color. Add vegetables by layers. DO NOT STIR. Add rice or potatoes and tomatoes. Add salt and pepper to taste. Cook in oven or on top of stove. To serve. dip deep so as to get some of vegetables and meat. (I cook this in oven at 350 0 until done.)

GARLIC FRIED CHICKEN

ALLENE (COX) COOK

12% lb. frying chicken 1 tsp. celery sal t I cup sour cream % tsp. black pepper 1 tbsp. fresh lemon juice Y2 tsp. garlic powder 1 tsp. salt 2 tsp. paprika

Cut chicken in serving pieces and place in baking dish. Combine next 7 ingredients and pour over chicken. Cover dish and refrigerate over night. When ready to cook. drain off liquid. Melt % cup shortening or oleo. Dredge chicken peices in one cup flour and place in buttered baking dish 8x12. Bake in 400 0 oven about 1 hour. Turn chicken at end of 30 minutes.

CHICKEN AND DUMPLINGS

MARY HARGUS

Boil one stewing or baking hen until tender. Remove chicken from broth and pick meat off. putting meat back into broth. Add salt and pepper to taste. Dumplings: l % cups water 1 cup broth 1% tbsp. Crisco oil

Sift in enough flour a little at a time tomke a soft dough. Roll out and cut in small strips and drop in real hot boiling broth. Cook until tender.

BARBECUED TREET ON BUNS

IN MEMORY OF MRS. G. C. (DUDE) BAKER

1 can Treet barbecue sauce

Melt 2 tbsp. butter. add I cup chopped onions and cook until clear. Add I tsp. paprika. Y4 tsp. pepper. 4 tsp. sugar. I tsp. dry mustard. I tbsp. Worcestershire sauce. Y4 cup catsup and 3 tbsp. vinegar. Cut Treet in 8 slices and place in baking dish. Pour barbecue sauce over Treet and bake in oven at 350 0 for 30 minutes and serve on toasted and buttered buns with dill pickles if desired.

BAKED CHICKEN

BESS i E-ROWAN

One cut u p tryer or parts · roll in flour . salt and pepper. Place in baking dish. Pour % cube (or less) melted deo over chi CKe n. Sprinkle with parmesan cheese. Bake uncovered about I Y2hours or until done in a 350" oven.

BAKED fRY CHICKEN

GRACE FIELDS

Soak cut up chicken in ,";:11 t water. Remove and dry. Melt butter and dip chicken in butter Clnd r o ll Ho crackers. Bake in modern oven until light brown. 375 u for 45 minutes to 1 hour.

69

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BAKED CHICKEN AND RICE

JOYE COLE BABCOCK

1 cup margarine 1 cup regular rice 1 tsp. instant onion 1 tsp.salt 11 Olh oz. can golden mushroom soup 1 cup water 3 chicken breasts (or dark meat) coarse black pepper

Melt margarine in 9x13 inch baking pan. Stir in rice. onion flakes. salt, soup and water. Place chicken on top of mixture. Sprinkle with pepper. Bake uncovered at 350° for 1 to Ilh hours or until chicken is golden brown.

BASIL BROWN & BAKE CHICKEN

SUE VAN TWUYVER

2lh-3 lb. chicken pieces lh cup regular flour 2 tsp. salt lh tsp. pepper lh cup Crisco (shortening) Paprika Hotrice

Sauce: , 2 tbsp. bu tter or margarine 2 tbsp. flour 1 cup milk Ilh tsp. basil lh tsp. salt

Preheat oven to 350°. Shake chicken pieces in a bog containing lh cup four. 2 tsp. salt and lh tsp. pepper. Brown in hot Crisco, then transfer to an 8" square pan. In small sauce?an, melt butter. add flour. Stir gradually to make a medium white sauce. Cook until it bubbles. Add basil and lh tsp. salt. Spoon over chicken. cover tightly with foil. Bake at 350° for 35 to 40 minutes. until chicken tests tender with fork. Sprinkle with paprika. Serve over hot rice. Note: Can make extra sauce if desired. Reheat when meal ~s done. Serves 4-6.

BAR-B-Q CHICKEN

LOUISE LEE

1 cup catsup 1 cup brown sugar 2/3 cup diced onions V.cupwater 1 tbsp. chili seasoning

1 small can tomato sauce V2 cup white sugar 1/. cup vinegar 2 tbsp. worcestershire sauce salt & pepper

Cook sauce until done. Fry chicken as usual. Put chicken in a baking dish and pour sauce over it. Bake 35 to 45 minutes at 350°. Have pan greased.

BEEF BRISKET (51bs.)

MILDRED SWEARINGEN

Make a paste of 2 tsp. onion salt. 2 tsp. celery salt. 1 tsp. garlic powder. 1 bottle liquid smoke. Rub paste into brisket. Wrap in foil and let stand in refrigerator over night. Drizzle 4-5 tsp. worcestershire sauce over brisket and rewrap in foil. Bake 4 hours at 300°. Pour V2 cup barbecue sauce over brisket -rewrap and bake 1 more hour at 350°.

BAKED BEANS WITH SAUSAGE PATTIES

IN MEMORY OF CLARA BIBB

lIb. pork sausage 2 cups dried Navy beans 1 tbsp. salt 1 tbsp. mustard V. cup brown sugar 2 tbsp. molasses

Wash and soak beans over night. Cook slowly over night and drain. Brown lightly small sausage patties in skillet. Combine beans with 2 tablespoons sausage drippings. Add 2 cups water. mustard. sugar and and molasses. Place in dish with a tight lid and place sausage patties on top of beans. etc. Put on lid and cook in preheated oven at 250° for Ilh hours. Lid may be removed to brown sausage further if desired.

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BIG WHEEL BURGER SKILLET 1 tbsp. instant minced onion %cupmilk 1% lb. ground beef 1 slightly beaten egg % cup quick cook rolled oats

JOYCIE LACEY 2 tsp. salt

Y4 tsp. pepper Kitchen Bouquet 1 8 oz. can spaghetti sauce w /mushrooms 1 8 oz. can kidney beans

Mix first 7 ingredients. Mound in skillet (10 inch). Score in 5 or 6 wedges. Combine spaghetti sauce and beans. Pour over meat which has been brushed with Kitchen Bouquet. Simmer 20 or 25 minutes or until done. Serve wedges on toasted French bread.

BISCUIT DUMPLINGS

IN MEMORY OF MRS. MAY ELLIS BANKS

2 cups flour 2 tsp. baking powder 1 tsp. salt Y. cup shortening ¥. cup milk

Sift together flour. baking powder and salt. Add shortening. mix well. Then add milk. more if needed. Put dough on floured board and roll % inch thick. Cut into squares and drop into boiling broth and cook on low heat for 15 minu tes.

BARBECUE PORK (for sandwiches)

ALMA HADDOCK MARTIN

5 -81b. pork roast - salt to tas~e 1 20 oz. can crushed pineapple 11g. onion diced fine (or % cup dry minced onion) 215 oz. cans tomato sauce % cup molasses 1 tbsp. barbecue spice % tsp. black pepper % tsp. dry mustard 3 tbsp. worcestershire sauce add hot pepper if desired to be hotter

Serves family gathering. 20 to 30 peopleSalt and roast pork. Then slice thin or chop into small pieces. Cook all ingredients of sauce very slowly (either in microwave or slow cooker if possible) taking care not to scorch. Add to pork and cook Yz hour together. Put on heated buns and serve with salad. Any unused portion may be frozen for later use.

BARBEQUE SAUCE

IN MEMORY OF LYDA KERR

1 large bottle ketchup 2 cups water % cup brown sugar 1 diced onion % cup vinegar

Boil all together until thick. Good over steak or ribs that have been cooked.

TACO PIZZA

KELLIE HAYWARD

lIb. hamburger 1 small can refried beans 1 pkg. taco seasoning cheese. lettuce. tomatoes Bisquick

Mix Bisquick recipe for crust. Bake at 450 0 until slightly brown. Remove from oven. Brown hamburger meat. drain grease and add % cup water and taco seasoning. Mix well. then add refried beans. Heat and pour on your crust. Cover with cheese and put back into oven until cheese melts. Cu t and serve. Add your own lettuce. tomatoes and sauce.

FAVORITE GOULASH

IN MEMORY OF LISA CHAPPELL

Brown 1% pounds ground beef with 1 chopped onion (med. or small) and 1 cup diced celery. Pour off excess grease Pour in 1 can of cream of chicken soup. diluted with Yz can of water. bring to a boil. put in casserole (pyrex baking dish). Cover top with biscuits (homemade or canned). Put in oven (325 0 to 35(0). Bake 25 to 30 minutes until biscuits are brown. Mmm Mmm Good!!

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General Oven Chart

Very Slow Oven Slow Oven Moderate Oven Med. Hot Oven Hot Oven Very Hot Oven -

250° to 300°F. 300° to 325°F. 325° to 375°F. 375° to 400°F. 400° to 450°F. 450° to 500°F.

Breads Baking Powder Biscuits 450°F. 12 -15 min. Muffins 400° to 425°F. 20 - 25 min. Quick Breads 350°F. 40 - 60 min. Yeast Bread 375° to 400°F. 45 - 60 min. Yeast Rolls 400°F. 15 - 20 min. Cakes 350°F. 45 - 60 min. Butter Loaf Cakes 350° to 375°F. 25 - 35 min. Butter Layer Cakes 375°F. 20 - 25 min. Cup Cakes 325°F. 60 min. Chiffon Cakes 325°F. 60 min. Sponge Cakes 325°F. 60 min. Angel Food Cakes Cookies 350°F. 25 - 30 min. Bar Cookies 350° to 375°F. 8 - 12 min. Drop Cookies Rolled and Ref. Cookies 350° to 400°F. 8 - 12 min. Pastry 350°F. 12 - 20 min. Meringues 450°F. 12 - 15 min. Pie Shells 450°F. 10 min. lower to Filled Pies 3~00F. 40 min. Roasts 325°F. Rare 18 - 20 min. per lb. Beef Roast Medium 22 - 25 min. per lb. Well done - 30 min. per lb. 325°F. 350 0F.30 min. per lb. Chicken 325°F.· 350 0F.25 min. per lb. Duck 500° F. 15 - 20 min. Fish Fillets 325°F. - 350°F. 30 min. per lb. Goose

Lamb MeatloaE

300°F.• 350°F. 35 min. per lb. 375°F.60 min. for 2lb.loaf

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SUMMERTIME DIP

PATRICIA SUTHERLAND

1 cup mayonnaise

Combine all in a jar. Sake well. Chill 3 to 4 hours. Variation: For salad dressing, add 1,4 cup oil. Shake and chill.

1;'4 cup chile sauce 1;'4 cup catsup

1 med. onion-grated 2 cloves garlic-minced 1% tsp. dry mustard 1 tsp. pepper dash paprika dash hot sauce

APPLE CIDER PUNCH

IN MEMORY OF LUTHER HARGIS

2 12 oz. cans frozen orange juice made up as directed on can 1 gallon apple cider 1 cup honey % gallon lemon or lime soda

In large container combine orange juice, apple cider and honey. Mix well. Chill. When ready to serve. add soda and pour over ice cubes in large glasses.

PINEAPPLE-BANANA ICE CREAM

PATRICIA CATRON SANDERS

2% cups sugar 5 eggs % tsp. salt 2 bananas-ripe I small can crushed pineapple I large can evap. milk (not milnot) whole milk

In large mixer bowl. beat eggs, sugar and salt until light and lemon color. Add mashed bananas and pineapple. Stir until mixed. Add canned milk and enough whole milk to fill a gallon freezer can to within 1 inch of the top. Freeze.

PARTY PUNCH

ELIZABETH PACKWOOD

2lrg. cans frozen orange juice llrg. can pineapple juice-not frozen llrg. can frozen lemon juice 4lbs_sugar I qt. water

Bring to boil sugar and water. Let cool. Add 1 gallon weak tea. Mix all other together with sugar and tea solution. When ready to serve. add 6 bottles of strawberry pop. Make night before (all but pop). When ready to serve. add crushed ice.

PINK PUNCH

MRS. JACKY LEE

Ilrg. can pinea~le juice I 6 oz. can frozen lemonade I 6 oz. can frozen orange juice 4 pkgs. strawberry Kool-Aid 4 cups sugar 4 qts. water 3lrg. bottles 7 UP

Chill before serving. Serves about 40 people.

72

ICE CREAM DESSERT

SHERRY WARE

In a 9xl2 inch pan, metl Y4 cup butter and set aside. Crush 3 cups Rice Chex. Add 1 cup nuts and 1 cup coconut. Toast in 250 0 oven 30 minutes. Stir every ten minutes. When removed from oven, stir in % cup brown sugar. Spread half mixture in buttered pan. Add '(2 gallon ice cream over mixture. Add remaining crumbs. Chill and cut into squares. Serve.

PUNCH (makes 3 gallons)

KIM GRIZZLE

3 pkgs. orange Kool-Aid 3 pkgs. strawberry Kool-Aid llrg. can pineapple juice 6 cups sugar(or to taste) 3 oranges sliced for top

Add enough water to make 3 gallons. Let stand over night in refrigerator for better flavor.

MYRA'S ICE CREAM

IN MEMORY OF MRS. GRANT STUBBLEFIELD

Cok together 6 eggs, 4 cups sugar, 1 tbsp. corn starch, 1 tsp. vanilla, pinch salt. Mix and set aside to cool, 1 pkg. Knox Gelatin in % cup lukewarm water. Mix cooked mixture, gelatin and 1 can of Pet Milk with enough whole milk to fill the freezer. Makes 1 gallon.

CRANBERRY PUNCH

LO RETA STANTON

4 cups cranberry juice 1% cups sugar 4 cups pineapple juice 2 qts. Gingerale

Combine cranberry juice and sugar. Stir until sugar dissolves. Add pineapple juice. Chill. Pour into punch bowl. Add Gingerale. If desired, scoops of lime sherbert can be added to the punch bow 1 or in the glasses. This really adds the Christmas colors. Serves about 35 half cup servings.

CREAMED HONEY

FLORENCE WALKER LEE

1 cup waffle syrup 1 cup sugar I cup cream

Mix all together. Let come to a boil.

CARAMEL POPCORN BALLS

ANGIE TILLMAN

8 cups popped corn m C unpopped) 3ft cup granulated sugar ¥.. cup brown sugar % cup light corn syrup % cup water 1 tsp. white vinegar '(4 tsp. salt 3ft cup butter

Heat to boiling over medium heat. stirring frequently. Cook to hard ball stage. Reduce heat to low. Stir in butter until melted. Pour over pop corn.

73

-

EASY PUMPKIN PIE

JEANNIE SCOTT

Melt together in a double boiler: 26 large marshmallows I t. pumpkin pie spice 1 cup canned pumpkin

Pour into cooked and cooled pastry shell. Chill a couple of hours before serving.

FLAKY PASTRY-NEVER FAIL 1 T. sugar 1 T. vinegar 1/2 cup water 1 3/4 cup sho ~ tening 2 t. salt 1 egg 4 cups flour

BUTTE Rl\t1ILK BE RRY PIE

MAHALA

IN ME MORY OF CE CIL L. SILE R

2 T. flour 1 T butter 1 t. vanilla 1 cup berries (raw berries) use either blackberries, blueberries or raspberries

Mi x all together and cook until - except butter and vanilla which should be added after mixture thickens. Pour into pre -baked 9 inch pie shell. Top with me " ingue made from 3 egg whites. Makes a real good dessert.

BERNICE KILGORE

1 cup brown sugar 2 eggs

1/2 cup chopped nuts 1/8 t. salt 1 1/2 cups milk, scalded 3 T. cornstarch 1 t. vanilla 1 T. melted butter

DIFFERENT RHUBARB PIE 1- 9 inch unbaked pie shell 1 1/2 cups sugar 3 T. flour 3 T. butter 3 egg yolks 1/4 t. salt 3 egg whites 1/2 cup sugar 3 cups cut-up rhubarb

COLE

Mix with fork, flour, shortening, sugar and salt. In small bowl beat water and remaining ingredients. Add to first mixture and blend with fork until all is moistened. Makes 2 double crusts for 9 inch pies and one 9 inch shell.

1 cup sugar 1 cup buttermilk 3 egg yolks

BLA CK WALNUT PIE

Cool f then fold in: 1 cup whipping cream, whipped

Combine sugar, butter, corn starch and salt. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add slightly heaten egg yolks. Cook 1 minute. Add nuts and flavoring. Fold in stiffly beaten egg whites. Pour into baked pastry shell. Bake in moderate oven (400 deg.) until filling is firm.

BERNICE KILGORE Combine 1 1/2 cups sugar, flour, butter, yolks and salt. Mi-x well. Beat egg whites until stiff, then beat in 1/2 cup sugar. Fold meringue into first mixtUre. Fold in the rhubarb. Pour into pie shell. Bake in 400 deg. oven for 10 minutes. Lower heat to 325 deg. and bake 40 to 45 minutes longer. The meringue makes a thin macaroon-type crust on top.

74

PEACH FESTIVAL COBBLER

JACKIE BERNING HOLT

1 cup milk

1/2 cup butter 1 1/4 cups sugar

1/2 t. baking powder 1/ 2 t .. nutmeg 1/ 2 to vanilla 2 cups sliced, peeled peaches 1 cup sifted flour

1/2

Preheat oven to 350 dego Melt butter in 1 quart casserole; add peaches; sprinkle with 1/4 cup of the sugar. Combine remaining sugar, flour, baking powder a salt, and nutmeg. Stir in milk and vanilla c Pour batter over peachesi bake in preheated oven for 30 minutes, or until golden brown.

t. salt

SOUR CREAM PIE

IN ME MORY OF RUBY COLE

Cream 2 eggs, 1 cup sugar, 1 cup sweet cream and 1/2 t .. spices. Pour into unbaked pie shell. Sprinkle 1/2 cup raisins and 1/ 2 cup nuts on top. Cook at 350 deg. for 15 minutes. Reduce heat to 240 deg. and cock for 45 minutes longer. Serve with whipped cream.

RE F RIGE RA TOR PIE

DONLEAN COLE

Crush 12 graham crackers and put into a dish.. Cover with this mix ture. 1/2 cup butter or oleo Next, whip 1 cup whipping cream; add either pineapple (drained), 1 cup powdered sugar or bananas (mashed). Cover with more crushed crackers crumbs. 1 t. cinna mon 1 egg, beaten N ext, whip 1 cup whipping cream, add either pineapple, (drained) OR BANANAS VINEGAR PIE

IN ME MORY OF Ao Do REAMS

1 cup water

1/4 cup vinegar (red) 3 T. molasses 1/2 cup brown sugar

Cook over slow heat until thickened; then pour into pre-baked pie shell. Chill and serve.

3 T. cornstarch

1/4 cup white sugar 1/4 t" soda 1/2 t. lemon flavoring APPLE CRISP

GLADYS HARGIS

4 cups sliced, peeled apples 1/ 4 cup water

1/2 t. salt 3/4 cup flour 1 cup sugar 1 t. cinnamon 1 stick margarine

RISING COBBLER

Place apples and water in a 10 x 6 inch baking dish. Sift flour, salt, suga T and cinnamon into a bowl. Cut in margarine until the mi xture resembles coarse crumbs. Sprinkle over the apples. Bake in a 350 deg. oven for 40 minutes. Serve warm with vanilla ice cream.

IN MEMORY OF NANCY JOHNSON MOORE

Cream 2 T .. lard with 1/2 cup sugar"Mix and sift together, 1 cup flour, 1/4 t .. salt, 1 t. baking powder and 1 cup of milk. Pour in bottom of pan; cover with at least 2 cups of boiling sweetened fruit. Add water if needed for juice.. Bake at 400 deg.. until crust rises and browns.

75

CREAMY CHOCOLATE PIE

DONA CORNELL

One cooled baked 8 inch pie crust. Prepare one package (4 1/2 ounce) chocolate instant pudding as directed on pkg., using only 1 cup of milk. Blend in 1 1/2 cups thawed Cool Whip and 1/4 cup chopped nuts. Spoon into pie crust. Add 1/2 cup Cool Whip and sprinkle with nuts. Spoon into pie crust. Add 1/2 cup Cool Whip and sprinkle with nuts. Chill for one hour or longer.

CARMEL APPLE PIE

RUTH SHE RLOCK

Peel and dice 5 or 6 tart apples. Sp rinkle with 1 cup sugar, It. cinnamon, 1/ 2 t. cloves and 1/ 4 t. ginger. Put in pie shell; top with lattice crust. Bake at 425 deg. fo 15 minutes. Reduce heat to 350 deg. for another 30 minutes. Meanwhile, in top of double boiler, melt 10 - 12 Kraft carmels with little milk. Should be thin Pour over top of pie after it 's baked 30 minutes. Sprinkle with chopped nuts and return to oven for 10 minutes longer. PECAN PIE

SHIRLEY PATTERSON

3 eggs 1 cup sugar 1/2 cup corn syrup 1/ 4 cup melted butter

Beat eggs slightly in 2 qt. bowl. Stir in sugar, syrup and melted butter. Stir in pecans. Pour into unbaked shell. Bake near center oven 35 or 40 minutes at 375 deg .. or until filling is slightly fir m. Center of pie may look soft when pie is gently shaken, but will firm.

1 9 inch pie crust 1 cup pecans PECAN PIE

MRS. MAYNARD SILER

1 cup white syrup 1 cup dark brown sugar 1/3 t. salt 1/3 cup melted butter

Pour in unbaked pie shell. Bake 45 minutes at 350 deg.

1 t. vanilla 3 whole eggs, slightly beaten 1 heaping cup pecan halves GOOSEBERRY PIE (TAME) 2 eggs 3 T. corn starch 1 1/2 T. flour pinch salt 1 1/4 cup sugar 1/2 t. soda 2 cups cooked gooseberries

NEVER FAIL PIE CRUST 3 cups flour 1 1/4 cup shortening 1 t. salt 1 egg, beaten well 5 T. water 1 T. vinegar

JUANITA SUE LONG Heat berries with soda and pinch of salt to boiling. Combine flour, cornstarch and sugar. Add slowly to berries. Cook until thickened. Add slightly beaten egg yolks and cook 2 minutes longer, stirring constantly. Pour into baked pie shell. Cover with meringue made from egg whites and 2 T. sugar. Brown in a slow oven, 325 deg. If frozen berries are used, fill 2 cup measure with berries and add enough water to fill cup. Then heat to boil.

MRS. IVA MAE MONTGOMERY Cut shortening into flour and salt. Combine egg, water and vinegar. pour liquid into flour mixture all at once. Blend with spoon just until the flour is moistened. This is an easy crust to handle and can be rolled without toughening. It will keep in the refrigerator up to 2 weeks. Yield: 2 double crusts.

76

Kilgore Fine Arts S orne of our favorites OLD F ASlnONED CHOCOLATE PIE 2 c. sugar 3 heaping Tbsp. flour (selfrising) 3 rounded Tbsp. cocoa

4 eggs, separated 2 2/3 c . milk

3 Tbsp. butter 1 tsp. vanilla

Mix sugar, flour, cocoa in saucepan. Add beaten egg yolks, milk and vanilla. Mix well. Cook over medium heat, stirring constantly until thick. Add butter . Pour into two baked pie shells and top with meringue. PUMPKIN BREAD 1 3/4 c. flour 1 1/2 c. sugar 1/3 c. brown sugar 3/4 tsp. salt 1 tsp. soda

1/2 tsp. cinnamon 1/2 c. oil 2 eggs 1/3 c. water 1 c. canned pumpkin

Combine all ingredients in large bowl and mix until well blended. Bake in very low oven (300 in either 1 loaf pan or 4 empty vegetable cans on a cookie sheet. Fill the pans about 1/2 full. If desired, before serving you may spread each slice with cream cheese. 0

)

FRENCH COCONUT PIE 1 stick butter 1 1/2 c. sugar 3 eggs

1 can coconut 1 Tbsp. flour 1/2 c. buttermilk

Combine all ingredients, mixing well. Pour into unbaked pie shell and bake at 350 for 45 minutes until golden brown. 0

COCONUT PIE 1 2 2 1

1/2 c. Tbsp. Tbsp. 1/4 c.

sugar flour (heaping) cornstarch (heaping) canned milk

1 c. sweet milk 2 tsp. vanilla 2 tsp. butter

Cook on low heat until thick. Add frozen coconut. baked pie shell. Top with whipped cream.

Pour in

DUTCH APPLE PIE

MARSHA CLARK

4 to 6 la l'ge ta r t apple s 1/2 cup white sugar 1 t. cinnamon 1 9 inch unbaked pie shell TOPPING: 1/4 cup white sugar 1/4 cup brown sugar 3/4 cup flou r 1/3 cup butter 1/4 cup coconut BASIC CREA M PIE

Pare apples, but in slices. Mix 1/2 cup sugar and cinnamon. Ar r ange in 9 inch pastry lined pie pan.

Mix sugars and flour together, cut in butter until mixture is crumbly. Add coconut; sprinkle over apples. Bake in preheated oven 350 deg. for 1 hour.

IN ME MORY OF LILLIS GURLE Y Mix together the sugar, salt and flour. Scald the milk; add mixed dry ingredients and cook over low heat, stirring constantly until thickened. Remove from. heat and add beaten egg yolks slowly. Return to heat and cook about 1 minute. Add vanilla and pour into 9 inch baked pie shell. Top wHh meringue.

2 cups milk 3/ 4 cup sugar 1/ 4 t. salt 7 t. (level) flou r 2 egg yolks 1 t. vanilla

Meringue topping: 2 egg whites 1/4 t. c ea rn of tartar 4 T. sugar 1 t. vanilla

Many different cream pies can be made from this basic recipe. Chocolate Cream pie: Add 2 T. cocoa to flour mix. in basic recipe. Coconut Cream pie: Add 1/2 cup flake coconut to basic cream pie recipe. Pineapple Cream pie: Add 1 small can of well drained crushed pineapple to basic cr eam mixture. Banana Cream pie: Add 2 sliced bananas to basic cream pie mixture.

Beat egg whites and cream of tartar until foamy. Beat in sugar ," 1 T. at a time and continue beating until stiff and glossy. Do not under beat. Beat in vanilla. LE MON CHIFFON PIE 1 envelope gelatin 1/4 cup cold water 1/2 cup sugar 2 egg yolks 1 1/4 cup milk 1/2 cup t.hawed lemonade concentrate 1/ 2 cup whipped cream 2 egg whites 1/4 t. salt 4 T. sugar 1 baked 9 inch pie shell MOLASSES PIE

IN ME MORY OF HARRIET LAWRENCE Soften gelatin in cold water. Combine sugar and egg yolks in saucepan. Add milk gradually, stirring constantly. Cook and stir over medium heat until mixture coats spoon. (Do not boil.) Pour over gelatin and stir until gelatin is dissolved, then add lemonade. Chill until slightly thickened. Whip cream until stiff but still glossy and fold into chilled mixtu reo Beat egg whites with salt until foamy throughout. Add 4 T. sugar. 2 t. at a time; beat until well blended, then beat until stiff. Fold into lemonade mixture. Turn into prepared pie shell, chill until firm. Serve garnished with sweetened whipped cream.

IN ME MORY OF MYRTLE CALLAWAY

1 cup molasses 1 cup granulated sugar 1 cup sweet milk 3 eggs 3 T. flour Butter I size of walnut 1 t" soda l;to lemon extract 1/8 t. nutmeg

Beat soda in molasses. Mi x flour and sugar and add to molasses. Beat eggs and add milk and other ingredients. Start in medium oven, 325 deg. then setovenat400deg. When pie is set, if desiresprinkle chopped black walnuts on top. This makes 1-10 inch pie or 2 s mall ones.

77

BASIC PASTRY MIXTURE

MADGE SPARKMAN

6 cups flour, all purpose 1 1/2 t. soda 1 1/2 t salt 3/4 cup shortening

Sift, then measure flour. Sift three times with salt and soda. cut shortening into dry ingredients until it is as fine as coarse corn meal. Store in tightly covered container in refrigerator" use to make fried pies.

FRIED APPLE OR FRUIT PIES 2 1/ 4 cups Basic Mixture

3/ 4 cup sour milk or buttermilk apple sauce, sweetened and flavored. confectioners sugar

Add enough sour milk to your basic mixture to make a soft dough. Turn onto lightly floured board; knead slightly. Roll dough very thin, 1/16 to 1/8 inch. Cut in circles 5 inches in diameter; place 1 rounded T. apple sauce on half of the circle, fold the other half over the apple sauce. Bring the bottom edge over the top edge and press fir mly together. Place fold side down in deep hot fat, 365 deg. and fry until brown on both sides? turning once. Drain on absorbent paper. Dust with confectioners sugar, or glaze. Serve hot or cold. Makes 10 small pies.

MAKES ITS OWN CRUST COCONUT PIE 4

NANCY HADDOCK BRANDON

eggs

1 3/ 4 cups sugar 1/ 2 cup flour 1/4 cup melted oleo

Combine ingredients in order given. Mix well. Pour into a greased 10 inch pie pan. Bake at 350 deg. for 45 minutes, or until golden brown. The middle will appear soft. Properly done, it will have a delicate crust on top sides, and bottom.

2 cups milk

1 1/ 2 cups coconut 1 t. vanilla

COCONUT CUSTARD PIE

ELLA ALEXANDER

4 eggs

Put all ingredients in blender for a few seconds, then pour into a 10 inch pie shell and bake at 350 deg. for 50 minutes or until knife comes out clean.

2 T. oleo

1/2 cup flour 1 t. vanilla 2 cups milk 3/4 cups sugar 1 cup coconut

CHESS PIE

LOIS DUNNAM

1 T. co n meal 1 small can crushed pineapple

Mix and place in pie shell" Bake in moderate oven till done, 30 to 40 minutes.

1 cup coconut 1 stick oleo

BASIC CREAM FILLING 2 1/3 cups milk 1/4 t. salt

2 T. corn starch 3/4 cup sugar 1/3 cup cold water 4 egg yolks, beaten

SUSIE REED Bring milk, sugar and salt to boiling point. Stir in cold water, and cornstarch and beat in the egg yolks. Add to milk and beat well. Let boil 1 to 2 minutes.

78

CHOCOLATE REFRIGERATOR PIE VIRGINIA (SILER)KECKLER 1 baked pie shell

Cook over low heat, stirring constantly, cool. Fill pie shell. Top with dream whip. Refrigerate.

1 1/4 cups suga r

1/4 cup cocoa 1/4 cup flour 1/4 t. salt mix well and add 1 large can Milnot 3 egg yolks 2T. butter 1 t. vanilla 1/2 cup pecans

IN ME MORY OF MINNIE SMITH

CHOCOLATE CREAM PIE 1 3/ 4 cups sugar 4 T. cocoa 6 egg yOlks 2 t. vanilla 6 T. corn starch 5 cups milk 3 T. butter

CHE RRY COBLE R

Mi x sugar, cocoa and corn starch; add milk and beaten egg yolks and cook on medium heat until thickened. Add butter and vanilla and pour into baked pie shells and top with meringue.

BERTHA COLE

I cup flour 1 t. baking powder

Mix above ingredients together with milk. Spread dough miyture into pan and pour 2 cans of cher "y pie filling over dough and bake at 400 deg. until brown.

1/2 t. salt 1 cup sugar 4 T. butter

DELICIOUS

PINEAPPLE

PIE

1 graham cracker pie shell (cooked) 1 can crushed pineapple I bo x vanilla pudding

CHOCOLATE CREAM PIE

FAIN BOLEY Cook vanilla pudding as directed on boy. When done, add crushed pineapple which has been drained. You can save juice and substitute for part of milk called for in pudding. Top with favorite topping

BETTY WARE CAGLE

In saucepan , combine 3/4 cup sugar, 1/3 cup flour and 1/4 t. salt. . Gradually add 2 cups milk, mixing well. Cook and sti over medIUm heat till miyture thickens and boils. Stir small amount of mixture In saucepan, combine 3/ 4 cup sugar, 1/3 cup flou and 1/4 t. salt. Gradually add 2 cups milk, mixing well. Cook and stir over medium heat till mi yture thickens and boils. Cook 2 minutes longer. remove fr'om heat. Stir small amount of mixture into three egg yolks, slightly heaten; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add 2 t. of butter and 1 t. of vanilla. Pour into baked 9 inch pie shell. Ser-. ve with meringue or whipped topping.

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FRESH STRAWBERRY PIE 2 c. sugar

1 box strawberry jello

6 Tbsp. cornstarch

Mix these ingredients in boiler and add 2 cups of boiling water. Cook until thick and clear. Add a few drops of red food coloring before cooking. 3 pints strawberries, cook pie crust. Wash and drain fresh strawberries and put on cooked crust. Pour cooked mixture over berries. Let stand in refrigerator 2 or 3 hours. Serve with whipped cream. Makes 2 pies. PEACH-O-CHEESE PIE (Continued) In small saucepan, combine sugar and cornstarch , Blend in mashed peaches and water. Cook over medium heat, stirring constantly until mixture beg ins to thicken and boil. Continue to boil for 2 to 3 minutes, or until mixture is clear. Add food coloring. Cool before pouring over pie .

A TREA T OF ORANGE PIE 1 precooked pie crust 1 can Eagle Brand milk 1 (4 1/2 oz.) container whipped

1 (6 oz.) frozen concentrated

orange juice (Astor)

topping Mix milk and frozen juice. Add whipped topping and pour into pie crust. FRESH STRAWBERRY PIE 1 cooked pie crust 1 c. water 1 c. sugar

3 Tbsp. cornstarch 1/3 c. water

1 Tbsp. strawberry jello

Dash salt Red food color ing 1 Tbsp. lemon juice 1 1/2 pt. strawberries

Wash, hull, slice and drain (on paper towels) strawberries, Place in saucepan 1 cup water, 1 cup sugar, salt and desired red coloring. Bring to a boil. Mix cornstarch, 1/3 c. water and add to boiling mixture. Cook, stirring, until thick and clear. Add jello and lemon juice. Let cool. Fold in strawberries. Pour in pie shell. Top with Dream Whip or Cool Whip. JAPANESE FRUIT PIE 1 stick melted butter 2 eggs

1 c. sugar

Cream together. 1/2 c. coconut 1/2 c. white raisins

1/2 c. chopped nuts 1 Tbsp. vinegar

]

J

PU MPKIN CHIF F ON PIE 1 1/2 cup pumpkin, cooked 3 eggs yolks 3/4 cup br own sugar 1/2 cup milk 1/ 2 t. nutmeg 1/ 2 t. cinnamon 1/ 2 t. salt 1/4 cup cold water 1 envelope Knox gelatin 3 egg whites, beaten 1 cup granulated sugar

FRlED p rE DOUGH

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices. Cook in double boiler until thick, stirring constantly. Soak gelatine in the cold water; stir into hot miyture. Chill until partly set. Beat egg whites, add granulated sugar; beat until stiff. F old into gelatin mixture. Pour into pie shell (ba ked). Chill until set. Cover with whipped cream. This is a Mamie Eisenhour recipe.

IN ME MORY 01"

2 C11PS flou r

i<'RONA GOOSETRE E

Put on a lightly floured board and roll to about 1/ 4 inch thick ness. Let stand about 30 minutes. Use a saucer for pattern and cut with sharp knife. Spread 1/2 of each circle with sweetened fruit. Fold in half. Moisten edges with water. Seal by pressing together. Deep fat fry. When brown on one side, turn and brown other side. Lift fr om hot fat and drain. Cooked, dried apples are good; any fruit that has been thickened may be used.

3 tsp. baking powder 1/4 cup shortening 1 t. salt 2/3 cup milk.

FRENCH COCOANUT

ALICE CLARK

PIE

IN ME MORY OF BILL BIGGS

3 whole e ggs, beate n 1 1/ 2 cups sugar 1 stick oleo, melted 1 cup flake cocoanut 1 T. vinegar 1 t. vanilla 1 t. cocoanut flavoring

PEACH COBBLE R

Pour into unbaked pie shell. Bake 1 hour, 350 deg.

TONI VANDE RPOOL

Melt in cake pan: 1 stick butter Next mix batter: 1 cup flour 1iCUP sugar 1/4 t salt 3/4 cup milk 1 1/2 t. baking powder

PU MPKIN COCON UT PIE 2 cup pumpkin 3 eggs 1 cup sugar

ULEPSES KONS

Pour batter into melted butter. Add 1-290z.. can of sliced peaches on top of batter. (If fruit is dry, add 1 cup water). Now mix 1 t. cinnamon and 1/2 cup sugar and sprinkle over all; bake 1 hour at 350 deg.

MADGE COLE TAYLOR Bake 425 deg. , 45 to 55 minutes. Serve with whipped cream.

1 1/ 4 cup coconut 2 cup milk (1 cream, 1 milk) 1/4 t. cinnamon 1/4 t. nutmeg 1/2 t. salt 3 T. butter or salad oil

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BEST EVER LE MON PIE 1 1/4 cup sugar 2 T. cornstarch 2 cups water 2 T. vinegar 1/2 cup lemon juice 6 T. butter 1 1/2 t. lemon extract 3 egg yolks 1 baked 9 inch pie crust

DE LL CRE ASON Mix sugar and cornstarch. Mix and add to combination of water, beaten egg yolks and juice in top of double-boiler. Cook until thick over hot water for 25 minutes. This does away with the starchy taste. Now add lemon extract, butter and vinegar. Stir thoroughly and pour into baked pie shell and cool thoroughly before adding meringue.

NEVER FAIL MERINGUE 1 T.comstarch 2 T. water 1/2 cup boiling water Pinch of salt 3 egg whites 6 T. sugar 1 t. vanilla

APPLE PAN DOWDY 1 cup sugar 1/2 cup oleo cream sugar and oleo together. Add 1 cup milk. Next add; 1/4 t. salt 2 cups flour 1 rounded t. baking powder 1 t. cinnamon

Blend cornstarch and cold water in sauce pan. Add boiling water and cook stirring until clear and let stand until completely cold. With electric beater at high speed, beat whites until foamy. Gradually add cooled starch mixture at high speed until blended. Pour on cooled pie and bake at 350 deg. until brown.

GEAL Mc CARY SHARP Peel and slice apples over raw dough and bake 35 minutes in 350 deg. oven. Make a glace of powdered sugar and milk. Spoon over cake while hot.

OLD F ASHIONE D PU MPKIN PIE IN ME MORY OF ANNIA LA WSON 3 cups of cooked pumpkin 1 1/2 cup b own sugar 1 t .. cinnamon 1 t. ginger 1/2 t. allspice 1/4 t~ salt 1 cup milk 3 eggs

RHUBARB CREAM PIE

3/4 cup sugar 2 T .. flour 2 egg yolks pinch salt 1/4 t. nutmeg 1 cup cream, or use half Coffee Rich 1 1/4 cups rhubarb

In large bowl, beat eggs until slightly frothy. Add pumpkin, sugar and spices and salt. Mix thoroughly and pour into unbaked pie shell. Bake at 350 deg. for 35 to 40 minutes or until done. Serve with shipped cream. Should make 2 pies.

KARA KOYE VANDERPOOL

ULE PSES KONS

Mix together sugar and flour. Beat egg yolks with salt, nutmeg and cream. Mix in sugar, flour mixture. Put rhubarb in unbaked pie shell. Pour cream mixture over rhubarb and bake. Bake a meringue with egg whites and spread over pie; return to oven and brown~

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OLD FASHIONED

CUSTARD PIE

IN

ME MORY OF DOROTHY YOCKEY

Scald 1 1/2 cups sweet milk and set aside. Beat- do not overly beat-and add three fourths sugar. Mix well and add 1/4 cup cold milk and 1 t. vanilla. Gradually add hot milk, stirring constantly. Pour into a 9 inch unbaked pie shell and bake in oven for 15 minutes at 425 deg. Reduce oven to 350 and cook for 20 more minutes-until a knife inserted in center comes out clean.

GOOSEBERRY PIE SUPRE ME 1 baked pie shell 2 cups gooseberries,

2 egg yolks

1 cup milk 1/2 cup sugar 2 T. cornstarch

cooked and sweetened to taste Put layer gooseberries in pie crust. Make a custard.

Mix and cook until thick. Pour custard over the gooseberries and top with meringue made of 2 egg shites and 4 T. sugar. Brown in oven until meringue is brown.

GOOD SWEE T POT ATO PIE 2 eggs beaten

VEDA BOLEY Mix all ingredients together and pour into unbaked pie shell. ake at 350 deg. until done. Makes 2 pies.

i cup sugar 2 cups mashed sweet potato 1 t. vanilla 1 1/ 4 cup milk 1/2 cup butter nutmeg to taste

BLACK WALNUT PIE

JOAN LACEY

EULL EULA MORGAN

1/2 cup sugar 1 cup light corn syrup Heat above to a boil. 3 T. butter 1 cup black walnuts 1 t. flour 1/ 2 cup brown sugar 3 eggs t beaten 1 T. sugar

OLD FASHIONED PUMPKIN PIE

Mix and place in bottom of unbaked pie shell. Pour ingredients in pie shell and bake at 350 deg. for 45 minutes.

IN ME MORY OF ANNIA LAWSON

3 cups of cooked pumpkin

1 1/2 cup brown sugar 1 t. cinnamon 1 t. ginger

1/2 t. allspice 1/4 t. salt 1 cup milk 3 eggs

In large bowl, beat eggs until slightly frothy. Add pumpkin, sugar and spices and salt. Mix thoroughly and pour into unbaked pie shell. Bake at 350 deg. for 35 to 40 minutes or until done. Serve with whipped cream if you like. Should make 2 pies.

82

SOUR CREA M RAISIN PIE

IN ME MORY OF MYRTLE SHOCKLY MARTIN

1 cup sugar 1 cup raisins 1/2 t. cinnamon 1 cup sour cream 2 beaten eggs 2 T. cider vinegar 1/2 t. cloves

Combine all ingredients and pour into unbaked pie shell, top _ with crust and bake at 350 dego about 25 minutes.

MICKLES FAVORITE CUSTARD PIE

TAMMY (MOELLER)REED

Heat oven to 450 deg. Prepare single pie crust and place in refrigerator while making filling. 2 1/2 cups milk, warm, but do

not scald 1 egg, separated 1/2 cup sugar 1 t. vanilla 1/4 t. salt 1/4 t. cinnamon 3 eggs

GOOSE BE RRY PIE

IN ME MORY OF MRS. R. L. BARR

1 qt. fresh gooseberries 2 T. flour pinch of salt crust for pie 1 1/2 cups sugar 1 t. vinegar 1/4 cup water

Cook 1 cup gooseberries, sugar and flour until done and mash. Add remaining raw gooseberries, vinegar, to mashed mixture plus pinch of salt. Pour into crust and cover with top crust. Bake at 400 deg. about 40 minutes.

SOUR CREAM RAISIN PIE

2 eggs IT.flour 1 cup sour cream 2 T. lemon juice 1 1/2 sup sugar 1 t. cinnamon 1 cup raisins

BROWN SUGAR PIE

Beat one egg white until stiff. Beat in sugar, vanilla~ salt and cinnamon. Combine egg yolk with 3 eggs; stir gently and pour over beaten egg white mixture. Beat only enough to blend. Then add warm milk, stirring until sugar is dissolved. Pour into chilled pie shell. Place into hot oven. TUrn oven down to 42.5 deg. and bake for 30 minutes. The center will be shaky but will firm on standing.

ROBERTA NATION

Beat egg yolk and sugar, add salt, flour and spices. Cook raising in hot water to cover for 5 minutes. Add sour cream and drained raisins to egg mixture. Cook over low heat until thick. Pour into baked pie shell and add meringue. Brown in 350 deg. oven.

IN ME MORY OF ANNIE (DAN) DOYEL

Mix well~ 1 1/2 cups brown sugar, 1/4 cup sweet milk, 2 egg yolks 1 1/2 T. butter, 1 1/2 T. flour and 1 t. vanailla. Pour into pie crust and bake slowly until set. Test with a knife inserted in filling. Beat the 2 egg whites for meringue and 2 T. sugar for meringue Spread on pie and bake.

83

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•

•

FRUIT SALAD

ICY SNOOK

1 can pineapple chunks 1 can Eagle Brand milk 1 can cherry pie filling 1 cup walnuts 13 oz. Cool Whip

Mix all ingredients well. Chill a couple of hours before serving.

CUCUMBER SALAD

PAULINE STARK

1 box lime lello 1% cups hot water

Mix hot water with lello and let cooL Add 1 cup grated cucumber, 1 cup mayonnaise, 2 tbsp. grated onion tolello mixture and chill in refrigerator.

STRAWBERRY IELLO SALAD

CAROLYN CHARLES

1 box strawberry lello 1 sm. can crushed pineapple-drained 1 cup nuts 1 pkg. frozen strawberries 2 medium bananas 1 cup sour cream

Dissolve lello with 1 cup boiling water (drained pineapple juice may be used as part of cup of water). Add partially thawed strawberries to lello mixture and let cool. Add bananas, nuts and pineapple. Chill until mixture is set but not hard. Pour half mixture in jello mold, cover with sour cream and add remainder of lello mixture on top of sour cream.

GERMAN POTATO SALAD

GREG TILLMAN

Blarge potatoes 1 cup sugar 4 slices of bacon 2 tbsp. bacon grease 2 tbsp. corn starch I cup vinegar 1 small onion

Slice potatoes in rounds. Cook until soft. Drain and set aside. In small pan mix sugar, vinegar and bacon grease. Bring to a boil and add % cup cup water to 2 tbsp. corn starch. Add to mixture and cook until thick. Then add bacon, onions and potatoes.

SAUERKRAUT SALAD

IN MEMORY OF OPAL DUNN

sauerkrau t *%2 cans cup chopped onion cup grated carrots 1% cups sugar *cup chopped celery cups chopped green pepper

Bring vinegar and sugar to a boil until sugar melts. Pour over other ingredients. Will keep about 2 weeks in the refrigerator.

3/4

% cup vinegar THREE BEAN SALAD

*cup sugar

% cup vinegar

'Ia cup salad oil 1 tsp.salt % tsp. pepper 1 tbsp. celery seed

SALLY CUNNINGHAM 1 can green beans 1 can wax beans 1 can red kidney beans 1 bell pepper 1 medium onion 1h cup pimento

Cut onion, pepper, and pimento. Drain liquid from beans and mix all ingredients in covered dish. Let set over night in refrigerator.

84

RICE-BEAN SALAD

MRS. J. C. ELLSTON

I cup cooked rice Combine ingredients and chill. Serve on lettuce. Makes 6 to 8 servings. II-lb. can kidney beans-drained For best flavor. combine ingredients while rice is hot. 2 hard cooked eggs-chopped Yz cup sweet pickles or pickle relish (chop pickles) Y4 cup chopped onion Y4 cup chopped celery 'it cup chopped green pepper-optional Ih tsp. salt 1/4 tsp. pepper % cup mayonnaise or salad dressing

CRANBERRY FLUFF

BETTY LEDBETTER

Combine 4 cups cranberrries-ground. 6 cups minature marshmallows. IIh cups sugar. Let stand over night. Add 4 cups diced apple-unpeeled. I cup grapes-diced. I cup nuts (pecans). Ih tsp. salt. 2 cups whipping creamwhipped. Fold cream into fruit mixture and chill.

PINEAPPLE CHEESE SALAD I no. 303 can pineapple chunks 5 oz. American cheese cut in chunks I tbsp. flour or corn starch 2 tsp. sugar I heaping tbsp. Miracle Whip dressing

Drain juice off pineapple. take Ih of juice. put in small pan with sugar and flour or corn starch. Cook until thick. Set aside until cool. Then add Miracle Whip dressing. pour over cheese and pineapple. Mix well. Serve as a salad or on lettuce leaf.

ALASKA-RUSSIAN DRESSING

MRS. DALE HADDOCK

I pint salad oil I cup sugar I tsp. salt 2 tbsp. lemon juice (or 4 tbsp. Real Lemon) % cup vinegar

4 tbsp. water I tsp. paprika 2 tsp. celery seed 4 tsp. chopped onion 1/8 tsp. garlic (optional) I cup catsup

Use blender or mixer and beat all ingredients together. Keep in refrigerator.

PINEAPPLE AND CHEESE SALAD

IN MEMORY OF ORA COLE

I no. 21h can sliced pineapple Ih lb. cheese I egg-beaten Yz cup thick cream combine: Ihcupsugar I tbsp. flour

Drain off all pineapple juice into double boiler. Add 2 tbsp. cheese. Let heat until cheese is melted. Mix other ingredients and add to juice. Let cook until thick. Set off to cool. Cut pineapple in small pieces. place in dish and when dressing cools pour over pineapple. When cool it is ready to serve.

PINEAPPLE SALAD

MRS. H. D. HIGGS

Cut Y41b. Velvetta cheese into thin slices and put over I can chunk pineapple. Save liquid. Use 2 tbsp. flour. Yz cup sugar. I or 2 eggs. Cook and pour over pineapple and cheese. After cheese melts partially. stir. Go light on the stirring.

85

EASY JELLO SALAD

MRS. OLLIE THORSELL

1 3-oz. pkg.lemon Jello cup finely grated carrots " 2 cup finely grated cabbage 2 tbsp. lemon juice '/ 4 cup sliced stuffed olives liquid from olives to taste

Dissolve Jello in 1 cup boiling water. then cool with 4 or 5 ice cubes. When cool. add other ingredients. set in refrigerator until firm. This can be caried in many ways - more vegetables - or it can be doubled or unflavored gelatin can be added. Cut in squares and serve with a of mayonnaise.

QUICK TOMATO ASPIC

RUTH DODSON WALKER

I 8-oz. can tomato sauce 1 3-oz. pkg. lemon Jello 1 cup hot water 1 tbsp. vinegar I tsp. instant onion flakes bits of celery

Mix and pour into greased molds. Makes 5 or 6.

CHERRY SALAD SUPREME

MRS. WARREN RHOADES

I 3-oz. pkg. raspberry Jello I 2l-oz. can cherry pie filling 13-oz. pkg.lemon Jello I 3-oz. pkg. Phil. cream cheese V3cup mayo. or salad dressing 1 cup crushed pineapple

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Turn into 9x9x2 baking dish. Chill until partly set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jello. Stir in undrained pineapple. Whip 1f2 cup whipping cream. Fold it into the lemon mixture with 1 cup tiny marshmallows. Spread atop cherry layer already in the pan. Top with chopped nuts. Chill. Serves 12.

CHEESE POT A TO SALAD

JUNE BROWN

'12

Boil 12 to 15 small potatoes with peeling on until done. Drain. peel and dice potatoes. Dice 1 medium onion and add to potatoes and mix. Add 1 cup mayonnaise. % tsp. salt. Form in cup-sized servings and place in baking dish. Cover each serving with shredded American cheese. Place in oven at 3500 for about 15 minutes or until cheese melts. Serve at once.

]

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RHUBARD SALAD

MARY STILL

I pkg.lime gelatin 1 cup cooked sweet rhubard %cup chopped celery I %cups hot water %cup dry curd cottage cheese I apple-chopped fine V4 tsp. salt

Dissolve gelatin in hot water. Add cold rhubard. Refrigerate. When mixture starts to set. add other ingredients. Refrigerate several hours until firm.

SIX CUP SALAD

MARY GOODWIN WARE

1 cup sour cream 1 cup small curd cottage cheese 1 cup coconut 1 cup miniature marshmallows 1 cup drained crushed pineapple 1 cup Mandarin oranges

Mix together and chill over night. Gmnish with red maraschino cherries.

86

FRUIT SALAD

DEBBIE McCLAFLIN

6 oz. cream cheese 1f2 cp maraschino cherries-chopped 1f2 cup bananas I cup plus 3 tbsp. sugar 2 tbsp. salad dressing 1ft tsp. salt 1f2 cup pineapple crushed I cup whipped cream

Mix cream cheese. salt. sugar and salad dressing. Add fruit and w hipped cream. Store in refrigerator until chilled.

SEVEN-UP SALAD

MONTEYLEE

2 pgks.lemon Jello 2cups7-Up 2 cups miniature marshmallows 2 cups hot water 2 cups crushed pineapple-drained 3 large sliced bananas

Combine all of the ingredients and pour into 9x13 inch pan. Set in refrigerator over night or until mixture sets up. After mixture sets. combine 1f2 cup sugar. 1 egg. 2 tbsp. flour. 1 cup pineapple juice. Cook over low flame until thick. then cool. When cool. combine with one large bow I of Cool Whip and spread over top ofIello.

CREAMY FRUIT SALAD

CAROL YN ROBINSON ARNOLD

1 8 3.4 oz. can fruit cocktail-drained 1 apple-diced 5 maraschino cherries 1f2 cup whipping cream-whipped 2 bananas-sliced 1f2 cup seedless green grapes 1f2 cup miniature marshmallows strawberries

In large bowl. combine fruit cocktail. bananas. apple. grapes. cherries and marshmallows. Fold in whipped cream. Refrigerate. Just before serving. garnish salad with strawberries.

DUMP SALAD

ALMA FOGG

1 box cottage cheese-large curd 1 can mandarin oranges-drained 1 box Cool Whip 1 pkg. orange or strawberry Jello

Mix cheese. Jello together and fold in Cool Whip and oranges. Refrigerate

OVER NIGHT PEA SALAD

MARY BUTLER

1 pkg. frozen peas (prepared as directed) chop 1 head lettuce 1f2 cup chopped onion 1f2 cup green pepper

Put in a layer dish and top with cooled peas. Mix 2 tbsp. sugar and 1 pint mayonnaise. and pour over salad. Cover dish and let set over night in refrigerator. Before serving. top with 6 oz. grated cheddar cheese and 6 slices crisp crumbled bacon.

EARLY JUNE PEA SALAD

CLARA WILLIAMS

1 can early June peas 1 hard boiled egg-diced 4 oz. American cheese-diced 3 tbsp. chopped onion 1 small jar chopped pimento

Drain peas. mix with other ingredients. Moisten ingredients with salad dressing. Chill before serving.

87

1

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CRANBERRY SALAD

ROSIE TILLMAN

lIb. ground cranberries 1 small can crushed pineapple 1% cups sugar 1% cups hot water 1 pkg. raspberry lello 1 cup walnuts

Mix ingredien ts and chill in refrigerator.

CHEESE SALAD

MRS. CHARLES CORNELIUS

llrg. pkg cream cheese 1 cup chopped celery 1 cup chopped pecans 1 small grated bell pepper 1 can tomato soup 1 pkg. Knox gelatin 1 small grated onion % cup salad dressing

Heat soup and cream cheese over low heat. Dissolve Knox gelatin in '14 cup cold water. Stir into soup. Let cool. Add rest of ingredients and pour into salad mold.

HOLIDA Y DESSERT

WILDA LEE

1 pkg. strawberry lello I can crushed pineapple lIb. marshmallows Vanilla Wafers %cup boiling water bananas 2 cups whipping cream %cupmilk

Dissolve lello in % cup boiling water. Melt marshmallows in % cup milk over double boiler. Cool. Whip cream and mix in lello. marshmallows. bananas and pineapple. Sprinkle vanilla wafers on bottom of pan. pour mixture in. sprinkle remaining wafers on top. Refrigerate.

BLUEBERRY SALAD

PATSY BUTLER GRIMES

2 pkgs. blueberry lello 2 cups boiling water I can blueberries I small can crushed pineapple %cup chopped nuts 1 pkg. Dream Whip

Dissolve lello in boiling water. Drain juice from blueberries and add to lello. Reserve 3j4 cup lello and add to blueberries. Pour balance of lello in 9x 13 inch pan. then add pineapple and rest of juice. including all juice from pineapple. When set. add Dream Whip and let set. Cut in squares to serve.

JELLOSALAD

RAE SCOTT

lpkg.lello 1 can fruit salad Pint Cool Whip Pint cottage cheese. small curd

...

88

iii

PERSIMMON FRUIT SALAD

IN MEMORY OF ROSA COATS SMITH

1 II-oz. can Mandarin oranges 2 cups diced apples % cup sliced persimmons 2 sliced bananas V4 cup chopped black walnut meats

Combine Mandarin oranges (drained), apples, persimmons, bananas and walnuts. Blend % cup salad dressing with V4 cup whipped cream and 1 tsp. sugar. Add fruit to dressing and mix well. Chill before serving. Serves 4.

APPLE SALAD

IN MEMORY OF MRS. W. H. HENBEST

4 cups chopped apples 1% cups whipped cream 2 tbsp. sugar % cup chopped nuts

IELLOSALAD

SUE PATTERSON

Ilrg. pkg.lime Iello (or any flavor) Ilrg. carton Cool Whip 1 pint carton cottage cheese 1 can drained crushed pineapple V2 cup chopped nuts

Put cottage cheese and Cool Whip in bowl. Pour the dry lime Iello over the cheese and Cool Whip. Mix thoroughly. Add pineapple and nuts. Mix all together. Let set in refrigerator until ready to serve. This keeps very well.

LIME GELATIN SALAD

RUTH HARRIMON LAWSON

1 pkg.lime Iello-6 oz. Dissolve Iello in 2 cups of boiling water. Let set until almost coagulated. 16 oz. can crushed pineapple Pour juice off pineapple which should make 1 cup. Then add :y. cup llrg. pkg. Phil. cream cheese water and lemon juice to mixture. Whip cream cheese until soft. Set 1 env. Dream Whip (or Cool Whip) aside. Whip Dream Whip-set aside. When Iello is almost set, add cheese 2 tsp.lemon juice and pineapple. Mix thoroughly, then fold in whipped cream or Cool Whip. (about 2 cups). If you like it sweet. add 3 tbsp. sugar.

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WESTERN CHILE CASSEROLE

KAROLYN JOE ALLISON

1% lbs. ground beef 1 cup chopped celery lit cup chopped celery 15 oz. can chili con carne w/beans V. tsp. pepper 2 cups corn chips-slightly crushed I cup shredded sharp cheese

Brown meat. then add 3f. cup of onion and the celery. Cook until just tender. Drain off excess fat. Add chili and pepper. heat. Place layer of chips in ungreased 1 % quart casserole. Alternate layers of chili mixture. chips and cheese (reserve 'It cup cheese for topping). On the top. in the center. sprinkle remaining onion and cheese. Cover and bake in 350° oven for 10 minutes or until heated through. To serve. border casserole with corn chips. Serves S.

HOMINY CASSEROLE

LUCILE McCLURE

I 29-oz. can hominy I tsp. Cavender's seasoning V2 stick butter or oleo 3 tbsp. Cheese Whiz I tsp. worcestershire sauce

Combine all ingredients. Place over low flame until cheese and butter melt. Thicken slightly with white sauce. Place in casserole dish. Bake for 20 minutes at 350°.

GREEN BEAN CASSEROLE

LORENE STEPHENS

2 IS-oz. cans green beans-drained 110-oz. can cream of mushroom soup 13%-oz. can french fried onions

Combine first two ingredients in IV2 quart baking dish. Top with fried onion rings. Bake in 375° oven for 20 minutes.

BARBEQUE BEANS

MARTHA HIGGS HIDER

Half pound hamburger. cooked and drained. 4 or 5 slices of bacon fried and drained. I onior.L. cooked in with hamburger. I IS-oz. can of red beans-pork & beans-butter beans. 'It cup each of brown sugar and white sugar. V. cup barbecue sauce and catsup. I tbsp. mustard. 2 tbsp. sorghum. Salt and pepper to taste. Mix all and bake in 9xl3 inch dish for 1 h our at 350°. or in slower oven longer.

DOMINIQUE'S EGGPLANT CASSEROLE

GENEVA BATES

2 eggplants (med. size) 0/. cup cracker crumbs 1/. cup butter-melted I small onion chopped I can cream of mushroom soup I tbsp.sage 2 eggs-well beaten I sm. jar chopped pimento I cup grated cheddar cheese

Peel. cube and cook eggplant in boiling salted water until tender. Drain and mash. Then add butter. crumbs. onion. sage. pimento. beaten eggs and soup. Mix well and place in greased casserole dish. Sprinkle grated cheese on top. Cover and bake 30 minutes in 350° oven.

CHEESED POTATOES

MARTHALEE SAPP

Sauce: Combine I pint sour cream. I envelope dry onion soup mix and thin with milk or cream. ParboilS to 8 medium sized potatoes for 10 minutes. Peel and layer in buttered casserole. alternating potatoes. sauce and enough grated cheddar cheese to suit your taste. Salt and pepper to taste. Top layer with cheese. Bake 45 minutes in a 325° oven.

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CHEESEBURGER CASSEROLE

BETTY TIMMONS

lIb. hamburger V4 cup green pepper V. cup onion 8 oz. can tomato sauce v. cup catsup 1/8 tsp. pepper V2 lb. sliced cheese 1 can biscuits

Brown hamburger with onions and green pepper in skillet. Drain off fat. Add tomato sauce. catsup and pepper and heat. Alternate meat mixture and cheese slices in ungreased casserole dish. Arrange biscuits around edge of casserole. Bake at 400 0 for 20 to 25 minu tes.

ADA'S WILTED LETTUCE

ETHEL WESTON

Fresh garden lettuce (may substitute head lettuce) fresh spinach (if desired) green onions-radishes-celery cut or tear all above as desired

Mix together vinegar. bacon drippings and sugar. Heat together stirring constantly until bubbling and pour over lettuce. Sprinkle with salt and mix well.

"COPPER PENNIES" ALIAS MARINATED CARROTS

HARRIET WEBRING

2 lbs. carrots cleaned & sliced round 1 green pepper 1 red onion 1 can tomato soup Y2 cup salad oil 3/4 cup vinegar 1 tsp. mustard powder Y2cupsugar

Cook carrots just covered with salted water until tender. (Do not overcook.) Drain and set aside to cool. Then add sliced onions and peppers. In saucepan heat oil. sugar and vinegar. Add mustard and tomato soup and pour mixture over vegetables. Let stand in refrigerator several hours. Improves with time.

ASPARAG US CASSEROLE

MRS. DANNY HADDOCK

Put a layer of asparagus in greased baking dish. salt to taste. Put layer of sliced boiled eggs (3 or 4). Spread a can of cream of mushroom soup. Put a layer of grated cheese and a layer of bread crumbs on soup. Cook in a slow oven until it bubbles and browns lightly.

CORN CUSTARD

ADDIE McCLAFLIN

1 can corn 1 onion-chopped 1 cup diced celery 1 cup diced carrots

Mix ingredients in a casserole. Beat 2 eggs. 1 cup milk. pour over corn mixture and top wi th bread crumbs. Bake at 325 0 for 40 minu tes.

GREEN RICE

MARY LOU ADAMS

2 cups cooked rice (I use 5 min. 2 pkgs. broccoli (mash after cooking) 1 can of mushroom soup Y2cupmilk 1 sm. jar Cheese Whiz salt to taste

Bake at 3500 for 45 minutes to 1 hour. Put French fried onion rings on the top.

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WALNUT SWEET POTATOES

IN MEMORY OF MRS. C. W. KEMPER

6 med. sweet pot. cooked-mashed 2 eggs marshmallows %cupcrushed walnuts % tsp. salt % cup sugar (or more to taste) 1 tsp. cinnamon pinch ground clove pinch ground nutmeg

In slightly greased baking dish, put mashed sweet potatoes. 2 beaten egg yolks. walnuts. sugar. salt and spices. On top of this. put stiff beaten egg whites and marshmallows. Bake until marshmallows and egg whi tes are browned.

SHOESTRING POTATOES

BERTHA SNOOK

1 pkg. shoestring potatoes-frozen salt and pepper butter 1 can mushroom soup 1 can water or milk

Lay potatoes in a baking dish. salt and pepper and dot butter over potatoes. Spread 1 can mushroom soup over potatoes. Add 1 can water or milk over soup. Bake at 3500 until tender.

COWBOY BEANS

RITA TILLMAN FURROW

1ft lb. bacon 1% lb. hamburger 2 tbsp. mustard Y2 small bottle catsup 1 can lima beans

1/. cup onion % cup brown sugar 1 tbsp. vinegar 1 can red kidney beans llrg. can pork & beans

Brown bacon. onions and hamburger together. Add brown sugar. mustard. vinegar and catsup. Add beans and bake for 1% hours at 350 0 • Makes a big pot full.

LIMA BEAN CASSEROLE

KATHERINE HADDOCK

210-oz. pkgs. baby lima beans 1 stick butter or oleo 1 med. onion chopped 1 cup celery chopped 1 cup button mushrooms-drained 1ft tsp. nutmeg sal t and pepper to taste 112-oz. carton sour cream

Cook lima beans according to directions. Saute onion. celery and mushrooms in melted butter. Combine with lima beans. Stir in sour cream and seasonings. Pour into 1% quart casserole. Bake at 325 0 for 30 minutes.

SCALLOPED POTATOES

MARY SUE JOPLIN

3 tbsp. butter or oleo 2 tbsp. flour 3 cups milk 1 tsp.salt 1(. tsp. pepper 6 med. potatoes pared. sliced thin 2 tbsp. chopped onion

Make white sauce from first five ingredients. Put Y2 potatoes in a greased casserole then onion and half the white sauce. Add rest of potatoes and onion and remaining white sauce. Sprinkle American cheese on top. Bake 1 hour at 350 0•

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HAM & CHEESE & POTATO CASSEROLE

LYNNEA ROPER MARTIN

BoilS to 10 medium potatoes abou t 15 minutes in skins (will be firm in center). Peel and slice in to large casserole dish. Add 1 can cream of mushroom soup. Yz cup sweet milk. 1 tbsp. minced onion. Yzlb. grated chedder cheese. Dice desired amoun t of ham. Add with salt and pepper to taste. Bake in 350U oven abou t 25 minu tes.

BROCCOLI & RICE CASSEROLE

MRS. CHIP LA WSON

1 pkg. chopped broccoli 1 can cream of chicken soup Yz cup chopped onion Yz cup chopped celery 1 sm. jar Cheese Whiz Yz cup milk 3 cups cooked rice

Combine all ingredients in large baking dish. Bake 45 minutes to 1 hour at 350°.

VEGETABLE SOUP

MARY PAINTER

2 quarts stock Yz cup diced raw carrots Yz cup diced celery 1 Yz cups diced raw potatoes salt 2 cups tomatoes Yz cup canned peas 1 onion-cut up pepper onion seasoning celery salt

Heat stock. add vegetables. simmer 1 hour. Add seasonings. Serve very hot.

DELUXE POTATOES (Serves 12 to 15)

LOIS ROSE

2 lb. bag frozen hash brown potatoes-thaw 30 min. 1 cup diced onions 1 can cream of chicken soup 16 oz. sour cream 1 stick melted oleo S oz. grated sharp cheese (I use cracker barrell)

Mix soup. sour cream and melted oleo. Stir in onion and grated cheese. Add salt and pepper to taste. Add this mixture to hash browns. Pour in loaf cake pan. Sprinkle with one cup crushed corn flakes or crushed potato chips. Bake at 375° for 1 hour. "Delicious"

OKRA OVEN DISH

IN MEMORY OF LULA JEAN COLE

Yz cup chopped onions Yz cup green peppers

Cook onions and green peppers in margarine. Blend in flour and seasonings. Add tomatoes and cheese which has been cubed. Cook. stirring until thickened. Put in casserole dish. Bake in oven at 350° for 30 minutes.

Yzlb. Vel veeta cheese

v.. tsp. pepper

2 cups tomato-fresh or canned ¥3 cup margarine 2 tbsp. flour Yz tsp.salt Y. tsp. basil 2 cups okra

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CORN CHOWDER

IN MEMORY OF IRENE McCLURE CAGLE

2 or 3 slices bacon 11arge onion-diced 1 cup diced potatoes 1 qt. boiling water 1/8 tsp. soda pepper to taste 1 cup corn 1 pint tomatoes 1 tbsp. sugar 1 qt. rich sweet milk

Cut bacon into cubes and fry until golden brown. Add diced onion and fry until tender-stirring often to prevent burning. Add boiling water. potatoes. cover and simmer until potatoes are tender. Add corn. tomatoes and cook 10 minutes. Season with salt. sugar. pepper. Add soda. then milk. Let come to boil but do not boil. Serve while hot.

ZUCCHINI. CORN & TOMATOES

VELLA DEAN NEWTON

2 lb. zucchini Y2cupoleo If2 cup thinly sliced onion 13J4 tsp. salt Y2 tsp. oregano 3 med. tomatoes. peel. cut in 1/8ths 1 can whole kernel corn

Slice zucchini in % inch slices. In hot oleo in large skillet. saute onion until tender. Add zucchini. salt. pepper and oregano. Mix well. Bring to boil. Reduce heat. simmer covered stirring occasionally. for 15 minutes or until zucchini is tender. Add tomatoes and cook uncovered for 5 minutes. Add corn. Heat.

ASPARAGUS WITH CHEESE

GLADYS EPPERLY

lib. fresh asparagus (or 1 10-oz. can or 1 box of frozen spears) Y2 cup shredded cheese 2 tbsp. chopped canned pimen to 2 tsp. sesame seeds toasted

Cook asparagus in boiling salted water until tender. Toss together cheese. pimento and sesame seeds. Sprinkle over spears. Place above in baking dish until cheese melts. about 3 to 4 minutes in 350 0 oven.

We bope you will use and enJoy nlany of tbese delicious reCIpes.

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