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A
BOOK
OF
FAVORITE
•
Compiled by
CENTENNIAL COOKBOOK COMMITTEE of
PURDY, MO.
© Copyright1968 -1981 by CIRCULATION SERVICE, P.O. Box 7306. Shawnee Mission, Kansas 66207 Fund Raising Programs and Programs of Service For Churt:h, School and Civic Or~nilations Print~ in
!
the United Statel of Amer ica
• YESTERDAY-TODAY 100 YEARS OF COOKING This book is dedicated to the city of Purdy, Mo. in honor of its 1DOth birthday. Purdy was named to honor George A. Purdy of Pierce City, Mo. He served as real estate agent for the Frisco and also engaged in pottery manufacture--fruit jars, jugs, dishware and similar items which he sold in carload lots.
r r
Grateful appreciation and thanks is given to all those that sub mitted their favorite recipes. Regretfully, not all recipes, because of duplication, could be printed. Th-is cook book contains some of the favorite recipes of the community and will be treasured and en joyed by all.
CENTENNIAL COOK BOOK COMMITTEE
Mrs. Mrs. Mrs. Mrs. Mrs.
EDITORS: Janice Robberson Pat Hall Jackie Stephens Connie Goetz Erple Terry
ART: Mrs. Nancy Roller Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs.
COOK BOOK HELPERS: Dorothy Gibbons Mrs. Corda Nickle Sue Bunnell Mrs. Ruth Henderson Flossie Lansdown Mrs. Marge Inman Mae Lowery Mrs. Loraine Conley Beth Harris Mrs. Maxine Lowe Mrs. Blanche Nickols Sandra Ash Mildred Blankenship
I ! f
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...
THUMB
INDEX
EQUIVALENTS, WEIGHTS and MEASURES, SUBSTITUTE INGREDIENTS EVERYDAY HERB GUIDE WHA T SHALL WE HAVE FOR DINNER? TIME TABLE FOR MEAT COOKERY
Expression of Appreciation For their help and cooperation in providing this indexed, up-to date, authentic information of basic value to our book, our organization, the sponsors and compilers, wish to thank the home economists who worked on it, and the National Live Stock and Meat Board.
I I I 1
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SEA FOOD COOKERY, WAYS TO USE LEFTOVERS QUANTITIES FOR 100 PEOPLE, SANDWICHES -- QUANTITY and FAMILY SIZE RECIPES 6 STEPS TO THE PERFECT PIE DIET INFORMATION AND MENUS
U.S. Department of Agriculture. Armour and Co. Wheat Flour Institute. Standard Kitchen Cover Scene If Used - Kitchens by Kleweno
FREEZING PREPARED FOODS and MAXIMUM HOME STORAGE FOR FROZEN FOOD METRIC SYSTEM INFORMATION
STAIN CHART, FIRST AID and MISCELLANEOUS INFORMATION
•
•
YESTERDAY-TODAY 100 YEARS OF 'COOKING This book is dedicated to the city of Purdy, Mo. in honor of its lOath birthday. Purdy wa~ named to honor George A. Purdy of Pierce City, Mo. He served as real estate agent for the Frisco and 'also engaged in pottery manufacture--fruit jars, jugs, dishware and similar items which he sold in carload lots.
r
r r
Grateful appreciation and thanks is given to all those that submitted their favorite recipes. Regretfully, not all recipes, because of duplication, could be printed. This cook book contains some of the favorite recipes of the community and will be treasured and en joyed by all.
CENTENNIAL COOK BOOK COMMITTEE
Mrs. Mrs. Mrs. Mrs. Mrs.
EDITORS: Janice Robberson Pat Hall Jackie Stephens Connie Goetz Erple Terry
ART: Mrs. Nancy Roller Mrs. Mrs. Mrs. Mrs. Mrs. Mrs. Mrs.
COOK BOOK HELPERS: Dorothy Gibbons Mrs. Corda Nickle Sue Bunnell Mrs. Ruth He nderson Flossie Lansdown Mrs. Marge Inman Mae Lowery Mrs. Loraine Conley Beth Harris Mrs. Maxine Lowe Sandra Ash . Mrs. Blanche Nickols Mildred Blankenship
I I ! I I I (
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•
One ingredient for another
r
For these 1 whole egg, for thickening or baking 1 cup butter or margarine for shortening
square (ounce)
You may use these 2 egg yolh
Or 2 tablespoons dried whole egg plus
2H tablespoons water.
%cup lard, or rendered fat, with H teaspoon salt. Or 1 cup hydrogenated fat (cooking fat sold under brand name) with H teaspoon salt. 3 or 4 tablespoons cocoa plus
H tablespoon fat.
chocolate
1 teaspoon doubleacting baking
1H teaspoons phosphate baking powder. Or 2 teaspoons tartrate baking powder.
powder
Sweet milk and baking powder, for bak-
ing
Equal amount of sour mille. plus
H teaspoon
soda
per cup. (Each half teaspoon soda with 1 cup sour milk takes the place of 2 teaspoons baking powder and 1 cup sweet milk.)
1 cup sour milk, for baking
1 cup sweet
1 cup whole milk
H cup
mi1~
mixed with one of the following :
1 tablespoon vinegar. Or 1 tablespoon lemon juice. Or 1 ~ teaspoons cream of tartar. evaporated milk plus
H cup
water.
Or 4 tablespoons dry whole milk plus 1 cup water. Or 4 tablespoons nonfat dry milk plus 2 teaspoons
table fat and 1 cup water. 1 cup skim milk
4 tablespoons nonfat dry milk plus 1 cup water.
1 tablespoon flour, for thickening
H tablespoon
1 cup cake flour, for
%cup all-purpose flour.
cornstarch, potato starch, rice starch, or arrowroot starch. Or 1 tablespoon granulated tapioca.
baking cup a 1 1- P u rpose flour, for baking breads
Up to H cup bran, whole-wheat flour, or corn meal plus enough all-purpose flour to fill cup.
I
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•
EVERYDAY H-ERB GUIDE F 0 U N DIN Yugoslavia, Italy. Greece . Spain . I TIS shrub of mint family , with pleasant aro matic odor and warm, slightly bitter taste. TASTES
GOOD
WITH
stuffings ;
pork
r oasts ;
sausages; poultry and hamburgers. A V .. I LA. L I as leaf; rubbed; powdered.
, 0 U N DIN India, France, ArgentIna .
r
I TIS dried fruit ' of herb In parsley family; consists of tiny yellowish-brown seeds with licorice Havor. T ... S TIS GOO D WIT H soups ; fish dishes; sauces ; sweet plckles ; bread and rolls. A V A I LA.' L I whole; ground .
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' 0 U N DIN France, United States. I TIS leaf and nower-top of plant ; has pungent ftavor resembling licorice . TASTES GOOD WITH fish sauces; egg and cheese dishes ; green salads ; pickles ; vinegar : c h ick e n ; tomatoes; sauces for meats and vegetables . A VA. I LA. I l IE whole; gTound .
F 0 U N DIN France, Spain . I TIS member of mint family . with short brown leaves; has warm, aromatic odor, pungent flavor .
TA.STIS GOOD WITH soups ; clam c howders ; stuffings; beet. lamb. veal, and pork dishes; oysters; eggs; cheese; bean and vegetable soups ; fish . A V It. I l A' L E whole; powdered. , 0 U N DIN United States,
Europe,
I TIS tiny green leaf growing in clusters on low plant ; mild, slightly tangy Havor. T A S TIES GOO D WIT H meat ; vegetables ; soups; eggs; cheese.
AVA.llA.ILIE whole; ground; as ftakes . F 0 U N DIN France, Spain.
I TIS member of mint family: pungent flavor.
has aromatic odor,
T A. S T E S GOO D WIT H eggs ; meat ; salads ; chicken: soups: stummrs.
A V A I LA.' L IE whole; ground. F 0 U N DIN India, United States . I TIS fruito! parsley family ; has aromatic odor with delicate caraway Havor.
TASTES GOOD WITH fish dishes ; cream and cottage cheese ; potatoes ; fish and vegetable salads ; pickles; tomatoes. A V A I LA. L IE whole ; ground .
L I
EVERYDAY HERB GUIDE ' 0 U N DIN I nd ia , Western Europe , United States. I TIS mem ber of min t fa mily with lellve$
1~ ~
long ;
has mild aromatic odor ; warm. sweet na""or with slight licori ce t aste . TASTES GOOD WITH tomatoes ; peas ; squash ; la m b ; fi s h ; eggs ; tos.sed salad; cheese ; duck ; potatoes . ... V A Il A. L ( whole ; ground. F 0 U N DIN Turkey , Yu goslavia. P ortuial . Greece. I TIS green , aromatic leaf of laurel t ree : has pungent fl avor . T A S T E S GOO D WIT H vegetable and nsh soups ; t omato sa uces and juice ; poached n sh ; meat stews. A V A I LA. L I as whole lut F 0 U N DIN Fra nce, United
State ~
I TIS memoer of pa rsl ey fam ily le aves ; h as m ild , delica t e fla vor .
with
feathery
GOOD WITH egg and ch eese dishes ; ch icken ; peas ; s pinach ; green sailu:t5 ; cream soups.
TASTES
,
AVA ILA. L l
whole ; ground.
F 0 U N DIN Mexico, Italy, Chile, France. r T r s me mbe r of mint f a mily, Ught- green In color, with strong , a roma tic odor and pleasantly bit t er tastP.. Til. S T (S GOO D WIT H tomato .sauces; pork and veal d ishes; pizza : v ~g etable and n 3h salads ; chHt. A V A I LA. L ( whole : ground .
F 0 U N DIN all parts of t he world . I TIS dried leaf of peppermint or s pearmint plan t , wi t h s t rong. s weet odor a n d tangy, cool taate . Til. S T E S GOO D WIT H jellie3; fruit j uice3; candies ; f rosting ; cakes ; pies ; lamb ; ice cream; potatoe3 ; peas ; and chocolate desserts. A V A I LA. L ( whole (dried ) ; flaked; a s fre3h sprigs. F 0 U N DIN France, Spain, Portugal. I TIS lea f of e vergreen shrub, with appearance of cu rved pine needle ; h a s aromatic odor with slightly pin y t as te .
\ .'
Til. S T E S GOOD WIT H poultry stu ffi n g ; veal and Ja m b roasts ; pota t oes ; cauli flo wer ; nsh ; duck: .
- ';''l,,1 .
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~ ,
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" V A I LA. L ( whole ; ground . F 0 U N DIN France, G ermany , Chlle. I TIS member of m in t f amily, with aromatic odor. Til. S T (S GOO D WIT H fish chowd e rs; vegetable sou ps , eGgs : cheese d ish es ; stews ; roast chicken ; beef ; lamb ; pork ; s t um ngs . A V A I LA. L ( whole ; ground .
•
• WAat SIudl W.e ~fj-OJt, [biluwt.?? WHAT TO SERVE WITH ROAST P ORK
Br own Potatoe s , Applesau c e o r Fruit Salad Sweet P o t atoe s , Sauerkraut
Ma s hed PORK CHOPS
MeaM.
Pot~loe s .
Celery or AppJ e Salad
Sc all oped Potatoe s , Fried Appl e Ring s
Mashed Potatoe s , Cabbage Salad BAKED HAM
COLD HAM
Sweet Potatoe s , Spinach Rice, Fried Pineapp l e Ring s Parsle y Potatoes, Asparagu s
Baked Bean s , Reli s h, Egg Roll s Potlllo Salad , Dill
Pick'le s
BACON
Co rn Fritter s , Maple Syrup
HAM STEAK
Buttered Ri c e, G l azed Pineappl e Fried Egg s , Hash Brown P o t.aloe s Ho min y, Cor n Muffins. Fried Banana s
SAUSAGE
Fri ed Apple s , Corn Bread Mash ed Potatoes, Pickled Pea c he s
VEAL CUTLET
Baked Potato , Tossed Salad
LAMB CHOPS
Butt e r e d Parsley Potatoe s, Su cco tash
Browned Potatoes, Spi na ch . Pea s LAMB STEW
Dumpling s, Green Salad
ROAST LAMB
Ma s he d Potatoe s , Currant Jell)'
LIVER
Bacon, Corn Bread
HAMBURGER
Toa sted Bun s , Sweet Onion Ring s Pot~t o Salad, Carrot s
CORN BEEF HASH
Poa c hed Eggs, Green Salad
MEAT LOAF
Baked Potato, Canned Tomatoes French Fried Po tatoes, Aspa ragu s
BOILED TONGUE
Buttered Noodles, Spinach
FRANKFURTER
Sauerkraut. aak ed Beans
CHIPPED BEEF
Bak ed Potato, Green Salad
WHAT TO SERVE WITH ~ ROAST CHICKEN
Ca ndied Sweet Potatoes. Cauliflower
FRIED CHICKEN
Lima B e an ~ , Ma s hed Potato es, Corn on the Cob and Bi sc uit s
CHICKEN FRICASSEE
Dumplin gs , Corn on the Cob
CHICKEN PIE
Green Pea s , To s s ed Sa la d
CHICKEN SALAD
Po t ato Chip s , Celery , Pi c kl e s . and Pea s
r r .
W/ud, SIuJ1 W..e :Jlave fi.u g).ituw/!? WHAT TO SERVE WITH fiM TRO UT
Po t 8 t oe~
BAKED S NAPPER
Dr-oc roli wi t h Holland a i s e S aur-e, Ma s ht:d
Di ce d i n Cr e am, As pa r agus, Pi r. kle
Potatoe s , Tos se d Sa lad L OBSTER
St e amed Clams , Bak ed Potato
LOBSTER NEWBURG
f re nc h
fri~d
Onion s ,
Wate r m~lon
Pirkle
FRENCH F RIED SHRIMP Mix ed Vegetable. Tomato and On i oll Salad BROILED FILLETS
Ba k e d POlaloe s , .::).-a ll op e d Torr,aloe s
CODFISH CAKES
Ba k ed Bean s ,
CREAMED SALT COO
Bo ile d Pota t oes, Cole 51a_, Toast and Gr ee n Salad
FILET OF SOLE
Cole Slaw or Dill Pi c k l e s , Tartar Sauc e
BAKED SALMON
Baked Po t ato , To ss ed Salad , Gu:e n .,
BROILED SALMON
Ho lland a i !H: Sa UI"e, Ma s hed Po tatue s , Pe u
BROILED HALIBUT
Br occoli, Co rn fried i n Butler
FRIED FISH
F ren c h Fr ied Po l atou, To ss ed Sa la d
SCALLOPED OYSTERS
Has he d Oro ""11 Pot II toes. Br oc col i
Bacon. Crean Sal a d
WHAT TO SERVE WITH
eIieede CVl f.ggd,
CHEESE OMELET
Ha s h ~ hr o ""lL
Pot.at oe s , Stewed To ma t oes
CHEESE SOUFFLE
Peas, Cr een Salad
SCRAMBLED EGGS
f r ench Frit:d Potatoe s , Str in g Bealis , Toa s t
SCRAMBLED EGGS W ITH CUT- UP HAM
Rye o r Pumper n i c kel Brt:Kd, To ss ed Green Sa l ad
WELSH RAREBIT
Di ll Pi c kl e o r S t uffed Ce l ery, f r u i t S. lad
WHAT TO SERVE WITH
MidcJlanul(d-
CONSOMME TOM ATO SOUP
Chif· ken SaLod or Tunafi s h S a ndwi c h
CLUB SANDWICH
Ce ler y, Po t ato Chip s ,
TOASTED HAM ~ND CHEESE SANDWICH
Toss e d S a lad . Potato Chip s
WAFFLES
Ca na d i a n Ba ,· on . Ma p lt: Syr u p , Fr uit S a i ll d
CHOW MEIN
Pic kl ed Pearhe s , Butt e red Rire
BAKE D MACARONI CHEESE
Pe a Soup ,
~ND
~ tewed
Tomatoes , Lettuce S a l ad
r
TIME TABLE f.OR MEAT COOKERY r MtiRQ WllGKl lUG!
CUI
(OOll~'
I~TIl~Al
,moXi/un
liMP.
MfAT !IMP.
liME
IEEF 6·8
Slonding Ribs (3)
325
lb~.
0
F.
140 0 f .
Rare Medium
16-18 min. per lb . 20·22 min. per lb. 25 · 30 min. per lb . Add 10·12 min .
160" F. 0
170 F.
Well Done Rolled j;:ib
0
5-7 Ibl.
325 F.
5 -7I b$.
325 0 F.
170 F.
30 min . per lb .
7 · 8 Ibl. 4Yl - 5Ibs. 2Vl-) Ibs. 6 -7 Ib~. 5 -6 rbl.
325 0 0 325 325 0 325 0 325"
170" f . 170 0 F. 170" F.
25 min. per lb . 30- 35 min. per lb.
per lb. 10 above time
Rump.boneleH
VEAL Leg !center cvl) Loin
Rock 4 -6 'ibl Shoulder- bone -in
Shoulder Bonelel! Roll
l.,
LAMB
Shoulder Bone-in
Shoulder Bonelen Roll FRESH PORK loin Cushion Shoulder Shoulder Boned &. Rolle d Shoulder Bull Frelh Hom Spore Ribs (1 side) SMOKED PORK Hom -whole
F. F. F. f. f.
0
Pork Shov1 der St<'loks Veal Rolled Shoulder Pot Roosl Culleh 0' Round loin or Rib Cho ps
170 F.
lb.
175 · 180" F. 30-35 min. pe r lb . 175 · 180° f . 30 -35 min. per lb . 175 _180 0 F. 40 -45 min. per lb.
4 -5 Ibs. 4 · 6 Ibs. 4 -6 Ibs. 4 -6 Ibs. 10- 14Ibs. I V1"2Vl Ibs.
350 0 F. 0 350 F.
lB5° 185 0 3.50 F. 185 0 350 0 F. 185 0 0 0 350 F. 185 0 0 350 F. 185
10- 12 Ibs. 14 -1 6Ibi. 6 -8Ib,. 2 V,-3 Ibs. 5-8 Ibl.
325 0 F. 325 0 F'. 325 0 F. 325 0 F.
Beef Pot Roosl , Chuck, Rump o. Heel of Ro und SWiH Steak (round) I in. thick Flank Steak Beef Short Ribs Ox Toils Rolled lomb Shoulder Pot Roo st lomb Should<'lr Chops lomb Neck Slices lomb Sha nks Pork Rib or l oin Chops
min. per
25 min. per lb. 35 -40 min. per lb.
0
325 F. 325 0 F. 0 325 F
..
30 · 35
,70" F.
6-7 Ibl. 5 ·7 Ibl. 4·6 Ibs.
0
F. F. F. F.
30-3 5 35-40 40 · 4.5 45 · 50 30 · )5 \-\ Vl
F. F.
min. per lb. min. per lb. min. per lb . min. per lb . min. per lb. hn. lotol
325 0 F. 150_155 0 F. 18-20 min. per lb. 150 -155° F. 16 ·l e min. per lb.
Hom·holf Hom-2 inc'" sliet: Picnic POULTRY Chickens 325 0 F. 4 ·5 Ibi. stuffed we ight 325 0 F. Chickens over 5 Ibs. Turkeys 6 - 10Ibl. 325 0 F. sluffed weight 10-16Ibs. 325 0 F. Turkey 18 -251b 325 0 F. Turkey Geese - Some os turkey of similar weight. Duck-Some as heavy chicken of similar weight.
CUT
0
150·155° F. 170 0 F. 0 170 F.
0
25 -27 min. per Ib , 1 Vl hrs. 10101 33 · 35 min. per lb.
185 F. 185 0 F.
35 -40 min. per lb. 20 · 25 min. per lb.
185 0 F. 185 0 F. 185 0 F
20- 25 min. per lb. 18 -20 min. per lb. 15-18 min. pe r lb.
APPIOXIMATE l1li1£
1II'(16Hl UM'E
3 -5Ibs. 21bl. IV2 ·2 Ibl. 2 -2V2Ibs. 1·1 V2 Ibs.
arown 8rown arown Brown Brown
then then then then then
simmer simmer simmer simmer simmer
3 V2 _4 hours I V; -2 hours I Vl hours 2-2Vl hours 3 · 4 hours
3-5Ibs. 4 -5 01. '!loch V, lb. <'l:lch I lb. eoch 4 · 5 oz . <'loch (If..·l inch) 5-6 01. eoch
Brown Brown Brown Brown
then then then then
simmer simm<'lr simmer simmer
2·2V, hours 35 · 40 min. 1 - 1 Vl hours I Vl hours
Brown the-n simmer 35·40 min. Brown then simm<'lr 35 -40 min.
4 -5Vl lbs. 21bl. 3 · 5 oz. eoch
aro wn then! mmer 2 ·2Vl hours 8rown then mmer 45 · 50 min. B.own then \ mmer 45·50 min.
, ,. I I 1 I 1
r
TIME TABLE FO.R MEAT COOKERY Illf Rib Stegs.; Club Sleok POfle r hou~e
Sirloin
APPIOIIMUE IOlll 111111 Ull /!IUIUIII
WI,,"'
'_Icum
"'
unl
1·1
y,
lb.
1 inch I ;nth I inc h 1 If, inch 2 inch I inch 1'12 inch 2 inc h
' . 1 'I! lb. 1 !fl -2 Ibs. 2V,-3Ibl. .3-31,12 Ib,. 2'h ·3V, Ib s. 3Vt · 4 !jl Ib l. 5 ·5\1,lbl.
% inch
... Ot. eoch
G'g'md Seef Potliu
Tenderloin
1 inch
I.I~ UIIS I
Will OOMI
8 · 10 8- 10 10· 12 14 · 16 20·25 10· 12 14 -16 20 · 25
30· 35
•
12 12 · 14
15 18 ·20
8 ·10
18 · 20 30· 35
18 -20 18 -20 20 ·25 25 ·30 40-45
14 - 16
20 -25
18 -20
25 · 30 40 ·45
12· \.4 !l - IA 14·16
LAMa Rib
Of Loin Chops (1 rib) Double Rib lomb Shoulder Chops
lo mb PaUies
% inch 1 If, inch
2-3 0 1. each A-S 01 . e ach
1A · 15 22 · 25
% irtdl 1 'I: inch
3·.4 01 . e ach 5 -601 . eoch
%
.. 01 .
1A · 15 22 · 25 14 - 15
inc h
each
HAM, lACON & SAUSAGI
V, inch % inch
Hom Sliun
1 inch Roton Pork S<;Ivloge Unh Broilin g Chickens (dro wn ) h olves
9 - 12 at, each 1 - 1 y.. lb. 1 y..·l% Ib5.
10 - 12 13- 14 18 · 20
12 · 16 to the lb.
12 - 15
,.,
30-35
..."..01.. 111
"" 8eef - l . ' V, inc h cubes from neck, ,huc k, p la te or heel of ro ..... d Ve al or lomb I - I V, ;ru;h cu be, from shovlde r or breast Chicken
I I I I l
2
I b~.
2lbs.
1 Vl-2 hO\lr$
3V, -4 Ibs.
2-2V, hO\lr,
S'mmDI"I: ...... '"' Fresh Beef Bris kel Of Plo le Corned Beef Briske t half or ..... hote C.on Cui Shanks of Beef Fresh or Smoked Beef Tong\le Pork Hock, Whole Hom Hom Shonk ~ Smo ked Pork 8ull (bolleleH) Picnic Chicken
'liD'"' lU61
,mOllUII
""
8,b , .
4 -5 noun 10101
4 -8Ibs. 4 tb,. 3 -4Ib, . 3/4 Ib,. 12 - 16I b s. 5 -6Ibs. 2 -3Ibs_ 7 -8 1b,.
4 -6 hours 10101 3 ·4 hours 10101 3-4 hou.\ 10101 3 hO\lH 10101 18 -20 min. pe r lb . 25 -30 min. pe r lb. AO min. pe r lb. 35 -40 min. per lb. 2 -2V, hou" 10101
3Vl · A Ib,_
Food e"",--I~'i..' --Sea 2~ i·, 7 41& ~:,,:*. .. 'V CODKERY T'
~ -. - '
BROILED
BARRACUDA BLUEFISH BONITO BULLHEADS BUTTER FISH CARP CATFISH COD CROAKER EELS FLOUNDER GROUPER HADDOCK HALIBUT HERRING KINGFISH LAKE TROUT MACKEREL rvoULLET PERCH PIKE PICKEREL POMPANO PORGIES RED SNAPPER SALMON SEA BASS SEA TROUT SHAD SHEEPSHEAD SMELTS SNAPPERS SOLE SPAN. MACKEREL STRIPED BASS STURGEON SUNFISH SWORDFISH TAUTOG TROUT TUNA WEAKFISH WHITING WHITEFISH HOW
TO
COOK
BAKED
FRIED
BOILED STEAMIED
SAUTED
3 3 3, 3
2 2 2 2 2
2 3
3
2
2 3 2 3
1
2 2 3 2
3
1
2 3 3 I 2
2 2 3 2 2 2 3
2
1
1
2
2 3
~--
<; ~}
M O NTHS IN SEASON
"' ARIES ALL YEAR "L L VEAR APRIL -
O CT .
APRIL _
DEC .
AL L YEAR
ALL YEAR AL L
YEAR
FEB .
3
_
ALL YEAR NO V .
3 3
ALL YEAR ALL YEA'"
2
APRIL _
3
JAN .
3 3
2 2
JUNE
NOV .
JUNE
_
OCT .
ALL YEA" ALL YEAR ALL YEAR
3
ALL YEA" ALL YEAR
2 3
ALL YEAR
ALL YEAR
2 2 3
ALL YEAR NO V .
-
MAY
DE:C .
-
JUNE
ALL YEAR 5Et~T.
3
-
...... '"
A L L YEAR
3 2
ALL VEAR
3
NOV . -
APRIL
ALL YEAR
3
2 2 3
_
ALL. YEAR
1
I
APRIL
2
2 3
2 2
_
ALL YEAR
3 3 2 3 2 2 2
NOV .
ALI.- YEAR
3
APRIL. _
JAN .
APRIL -
OCT.
VARIES
3
ALL YEAR
APRIL. -
3 3
2
APRIL MAY -
3
2 EXCELLENT
NOV .
ALL YEAR
2
GOOD
NOV .
DEC.
APRIL. -
3 FAIR
DEC .
'I
1
Ways to use left-overs
r
If it's good food, don' t throw it away. Little left-overs, or big ones, fit into many dishes. A switch in recipes here or a novel dessert there-and your left-overs are put to work in interesting ways. Egg yolks can substitute for whule eggs. (or example. If bread is a bit dry, then it's just right (or french toast. Other left-overs have a way of adding food value or a fresh new touch-such as (mit in muffins or vegetables in omelet. Listed below are some of the dishes in which left-overs may be wed.
(oolccd snap bean., lima beans, corn, pea.,
Cooked wheat, oat, or corn cereals, in
E" ,olle .., in Cakes
Fried cereal
Cornstarch pudding
Meat and vtgetable pie
Meat loaF or patties
Custard or sauce
Soup
Sweet pudding,
carrot" in
Stow Stuffed peppers
Stuffed tomatoes
V ~Ies in cheese sauce
Cooked leafy yes.fabl••, chopped, in (reamed vegetables Soup
Meat loaf Meat paHiCl
Omelet
Soulllo Coolced or canned fruit., in Fruit cup
Cooked rice, noodle., macaroni, .pash.Hi, in Casseroles Meat or cheese loaF Timbales
Quick breads
Scrambled eggs
E" white., in Custard Fruil whip Meringue
Bread Slices, (or French toast
Dry crumbs, in Brown betty Croquettes Fried chops Soh crumbs, in Meat loaf Stuffing,
Fruit sauces
Jellied Fruit
Pie filling Salad dreHing
SouFII .. Hard-cooked e., or ,olle, in Casserole dishes Garnish
Salad. Sandwiches
Saur cream, in Cakes, cookies
Calce or cooleie., in Blown betty
Denert sauce Meat stews
Shortcake
Ice·box cake
Pie filling
Upside·down cake
Toasted, with sweet topping,
Salad dressing
Yeast breads
for dessert
Sauce For vegetables
Sour mille, in (oolced meats, poultry, fish, in Casserole dishes Hosh Meat patties
Cakes, cookies Quick breads
Cooked potatoe., in Croquettes
Meat pies
Fried or creamed potatoes
Salods
Meat·pie crust
Sandwiches
Potatoes in ch.ese sauce
Stuffed vl:,etobles
Stew or chowda
I
· I ~ Quantities to ~ I ~ In~ Serve 100 People trn~
,
",,
A
COFFEE LOAF SUGAR CREAM WHIPPING CREAM MILK FRUIT COCKTAIL FRUIT JUICE TOMATO JUICE SOUP OYSTERS WEINERS MEAT LOAF HAM BEEF ROAST PORK HAMBURGER CHICKEN FOR CHICKEN PIE POTATOES SCALLOPED POTATOES VEGETABLES VEGETABLES BAKED BEANS BEETS CAULIFLOWER CABBAGE FOR SLAW CARROTS BREAD ROLLS BUTTER POTATO SALAD FRUIT SALAD VEGETABLE SALAD LETTUCE SALAD DRESSING PIES CAKES ICE CREAM CHEESE OLIVES PICKLES NUTS
3 LBS. 3 LBS. 3 QUARTS 4 PTS. 6 GALLONS 2 1/. GALLON!; 4 4
CANS CANS 5 GALLONS 18 QUARTS 25 L BS . 24 LBS. 40 LBS. 40 LBS.
r
NO.
10
(26LBS .)
NO,
10
(Z6LSS.l
r
40 L BS. 30-36 LBS. 40 LBS. 35 LBS. 5 GALLON 4 4
CANS CANS 5 GALLON 30 LBS. 18 LBS . 20 LBS . 33 L BS. 10 LOAVES 200 3 LBS. 12 QUARTS 20 QUARTS 20 QUARTS 20 HEADS 3 QUARTS 18 N O. I O
(;l:6LBS .)
NO . I O
I I l
L
8 4 GALLONS 3 LBS. 3/. LBS. 2 QUARTS 3 LBS.
[
10 serve 50 people, divide by 2 To serve 25 people, divide by 4
l
,
~
•----
-4::-
how to ma!lle,
"...--, : "'"=~
d/---~----1'\
26 new fillings QUANTITY AND
FAMILY SIZE RECIPES
~ " -'"
~Ub&x~
HAWAIIAN HAM SANDWICH 6 SERV I NGS
~~;,
{ G,ou nd h,m Drained crushed pineapple Brown sugar
Cloves
I cup
2 4 SERVINGS I quod
.. cu p~
'h cup I tablespoon 'is le"'spoon
(No. " can) '/. cu p
'it ie"spoon EAST COAST SANDWICH
O·HU ... ·S SANDWICH
M;. Well
I ~-~'
chopped Chopped onion Cho pped Kos her pickle Tom aro juice
6
SERV IN GS 2 4 SE R V I NGS
F"nkfu" m.
I
thi nly sliced
r cup
I qUllrt
,/. cup
I cup
'/. cup If. cup
I cup
I cup
Mi>
We ll
Baked beans
Chopped onion Ch ili sa uce
12 I W2 Ib~J 2 cup~ II lb. can) 2 loblelpoons 111 cup I t",blespoon 1/4 cup
111 cup
TANGY TONGUE SANDWICH
M i, Well
I l I I.
Sliced tongue Cream cheese. f d
[en~ { HoSO rseradish
3 pounds
AU AMERICAN fAVORITE
Sliced roas t beef % pound Sliced s weet o nion I onion
]'01. p(ldllge ~ 3,4 pound
I '
'I. cup
3 pounds of onions
(HEESE PIMIENTO SANDWICH
Shredded ni ppy
,h,,,,
M.. , Weir
{
I qu"rt
I '"P
Chopped pimi ento ? ,.,blespoons Sal ad dreSSing 2 teb lespoons
(I pound)
'12 cup '12 cvp
nUDOIO rUNur IUTTER SANDWICH Mi . }
Well )
P eanU( butrer Di ced cris p bacon
3,t.
cup
'14
cup !8sloces)
J cups I cuo lobout 1112 Ibs .)
I
r
SANDWICHES QUANT ·ITY AND FAMILY SIZE RECIPES LIVER SAUSAGE SALAD SANDWICH
M ;~
Well
CRUM CHUSf ClUNCH 6
Liver sau sage Cho pped celery Chopped sweet pickle Chopped o ni on Hard cooked egg, chopped Salad dressing
SERV IN GS
24 SE R v IN GS
112 pound 1/" cup
2 pound s I cu p
)
Mi.
American cheese, 6 I-ounce grilled on slic es hamburger bun
Well
Finl Laye~ Cheddar cheese
24 I-ounce slices ( 1112 pounds) ] po unds
g~~~~db:\on
2 ta bles poon s 112 cup
l
(8 slices)
olives
y" cup
Chili sauce W orcestershire sauce Salt and pepper to taste
te o spoon
p~d~ges
, cup
117 cup
2 cups
6 I-ounce slices
24 I-ounce slices
CANADIAN DOUlLE D£CKU
31-1 poun d '/", cup
112
3 8-ounce
Sliced stuffed
.. 3 t~bl e s p o ons
24 SE R V IN GS
SE R VINGS
Cream cheese, 2 3-ounce softened p ~d~ge s Diced crisp bacon 1/4 cu p
W e ll
1/.. cup I cu p I f ~ b l es poon 1/", cu p
TASTY TIEAT HAMBUIIGER
Mix
6
J
Tomato, sliced
med ium (6 slices )
Second Layer-
I cu p
Fried Canadian bacon
2 teospoo ns
(~bout
1112
pounds) 4 me d ium 24 slices 24 slices (11h pounds)
6 slices
CHAMI'ION fWD nORY
Pinl Layercooked Ih po und chI cken Second LayerHard cooked eggs, chopped -4 Chopped celery 2 t~blespoons C hopped olives 2 t~bl es poons Chopped sweet J t~blespoon pickle 2 tablespoons Salad d ressing Prep ared mustard 2 te~spoons S li ce~
SPICY HAM SANDWICH
Sliced boiled ham, 3.4 pound simmered 15 minutes wi th : t cup Tomato sauce
(8 - o~. c~n)
lis
Cloves
te~ $ pooll
3 pound s
t qUMt M i. Ih t e~spoon W ell
2 pound s
16 Ih cup Ih cup
1/4 cup Ih cup
3
t~b l espoons
· FOR SMALL FRY · IANANA I'EANUr BUrTE' WINNE.
Peanut buner Banana, sliced
CHICKEN WALDORF 6
SERV I NGS
24
SE R V i NGS
% cup
3 cups
3 medium
12 medium
SUNSHINE SI'ECIAL
{ Chopped dates Mi .
Shredded carrots Chopped nuts Salad dressing
I
We ll
, cup t cup Ih c up Ih cup
:;:N)D:i~~tc~~~:;;S ER,~,~~;: Well
I qu~rt I qu~rt 2 cups 2 cups
Chopped apple Chopped nuts Salad dressing
24
Ih c up
1/4 cup
3 tablespoons
SERV I NGS
,. quart
2 cups 2 cu ps I cup 114 cup
CAlifORNIA DEliGHf M'
W~~I
3,4 cup 3 cups Peanut butte< lh cup 2 cups Orange ju ice. Sh red ded . , t~bJ e spoon 'I." cup orange nnd 2 cups Shredded coconut Ih cup
AI'I'LE CHEESE fOASrY
Apple sau ce, '17 cup topped wi ch ; American cheese, 6 I-ounce m elted in broiler sl ices
2 cups 2 4 '-ounce slices (~boLJt
Ph
po unds)
I.
r SANIIWICHE!; A l I Jnj.:'" In.l.:rbh."nh
"1 unl l l ' " ."hJ
~~
lOYAL lint SAUSAGl SANDWICH
24
S(RV r~ GS
112 pound I med Ium (6 ~ llc es ) b ~I ; (e ~
Bacon
2
po und~
.. med ium
12 4 \ l ice~1
1 pound ('/. p o und ) ( 24 s l i ( e ~ I
FUNKJU"U ,Nun GtlU
Frankfurters. 6 lobuut sliced len8[hwi5~ :y. po un d) American cheese to I -o un c e
24 (<'.Iboul 3 pound~ l 24 I -ounce
i li ces (lIbovll'12
lo li ces
pounds)
SUfOOD SUPlIMI
Crabmeat salad : I qu,,, ' { fl,k,J ",bm'" I c up M i, Chopped I cu p W II green pepper 1/. . cup e Salad dressing ] tab lespoo ns 14 ( UP Lemon juice I t/l blespoon II. . cup .. me d ium Tomaw, sliced I medium
/6 slices)
American cheese
b I ·o unce
24 I 'ounce
slices I"bout r'h pounds)
slices 'MU'S 'H'C"(H SANDWICM
Sliced cooked chicken '12 pound Cooked aspa~8us 18 ("bou l I pound) spears Cheese sauce
TUNA SOUffLE SANDWICH
1112 cups
6
SERVINGS
Sh,edded
2 pounds 6 dozen (oboul 4 pounds) Ilh quorh
24 SERVINGS
8 slices
48 slices
I cu p p -
6 c ..,ps (1 IJ . ounce-Gensl
ounce con
Chopped celery Chopped 8r~n pepper
10(l(Y MOUNUIN
6 SEIIVINGS
24 SERVIN GS
SANDW"H
liv(:r sausagt: Tomato, sl iced
Enriched bread Flaked tuna
QUANTITY AND FAMILY SIZE RECIPES
"n h u lhl("J hl l .I,1 In "IJU !I'I."J
P I.I(t' u n Jn hrodu ,Ihi. u [ 10 mlllU["
1/4 cup
Ph
1/4 cup
tth cups 1 c ups (1/4 pound) Ph dozen 2 quorh 2 tablespoons :y. teaspoon
American chene V, cup J EW. beaten Ilh cups Milk I le"spoo n Salt ,/, t ea ~pootJ Paprika
cups
1<.4 ;. W ell
Eggs. scrambled Sausage meat, bro wned 1 Choppt'
6
2 dOJe n
'/4 pound 1/4 cup
I cup
cup
1 cup
1/4
1 pound
'BAK ED SANDWICHES * .. S.rving,
~.S.rving,
8 slices
48 sl'l:es
I leblespoon
'/4 cup
HEAVENlY HA.IUI'" IU(
Enriched bread Buner o r margarine Ground beef Chapged onion Chopped cele ry Prt:pared mustard Shrt:dded Ame ri can cheese Eggs. beaten Milk
Ih
pou nd 1/4 l:UP 2 lobles poons I 'oblespoon
l pounds 1111 l:UpS lf4 cup 6 tab le spoons
,
1 cu p
I quo'! I dOlen
I c up
Ph quorts
Spread half of bread lightly with buner or marll:uine. Arra n,i:l' 4 slices in bottum of g·inch square b.tk ing dish. (For 24 serv ings, arrange 8 slices in bonom of each of ~ 16x21jz in. ) Toast lightly in mod · abuut I ~ minutes. While bread wastin8. brown meal with onion and celery. Mix in prepared mus· tard . Spr~ad meat mixture OVt'l tua s l~d br~ad . Sprmkle shredded chees~ on top of meat. Cover wlfh ':::'d~~.~~~~.bread slices to make ,s i , Combin ~ ('88 and milk pour "ver bread . Bak~ in mod · (3~O ° F. ) about ,,~
Arrange " slic~s buad in bottom of greased 8·inch square baking dish. (For 24 servings . arrange 8 slice'S in boltnm of each of } ~reued pans, Ilxl6x2% in.) Combine tun" . celery and ~reen pepper and s pr~ad over slices (If bread . Sprinkle ch~e over all . Cover with remainin/; bread slices to make sand wich~s. Com· bine ~88S, milk and sah and POUt over br~ad. Sprinkle with paprika. Bake in moderal~ oven (nO°F. ) abuul 4) minult'S .
•
•
r
•
OG~$~
r
r
TO THE
1
The ingredients for the perfect pie crust: 1 teaspoon salt, % cup lard, 2 cups flour, and cold water,
r
2
Cut lard into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular.
r
I Add 3 to 6 tablespoons cold water, a little at a time, Mix quickly and evenly through the flour until the dough just holds in a balL
3
(
l
r
•
r
4
Boll half Lho dough to abuut une-eighth inch Lhickness. LifL edge of pasLry cloth and roll crust onLo rolling pin . Line pie pan, allowing one-half inch crust to extend over edge.
5
Add filling. Roll out top crust, making several gashes to a110w escape of steam . Place over Iming. Allow top crust to overlap lower crust. Fold top crust under the lower and crimp edges.
And here is the perfect pie, baked in a moderately hot oven (425° F.) for thirty-five minlltes.
6
l
I
•
YOU can Reduce •••• with SAFETY and COMFORT If you really want to reduce, the best diet is one that is adequate in all respects, except that it is low in energy value. On sur:h a diet excess fat will be used to supply your energy requirements for work and play.
The diets here outlined are low in calories (the heat units used in measuring energy value of foods) and high in protein (the material which wiJl protect your body while you are taking off weight).
This diet is based on the results of a study conducted at Rush Medical College, Chicago. On such a diet a large number of patients lost weight consistently while continuing their normal activities. They reported no discomfort from hunger. Many careful tests proved that no harmful effects resulted from staying on this type of diet for a long time.
As these are adequate diets, they wil1 provide you with all of the necessary mineral elements and vitamins for the regulation of your body and for the pro tection of your health.
Just a Word of Caution! Before going on a dietCONSULT YOUR PHYSICIAN
YOUR DIET
YOUR DIET
If your Ideal Weight i. 105 to US pounds:
If your Ideal Weight is 125 to 145 pounds:
llEAIFAST
lYa
Fruit Eggs (boiled or
poach~d)
BIEAKFAST ounces
1
y,
Bacon (Canadian -style, broiled)
ounce
Toast
2/ 3 ounce
Burtu
1/ 6 ounce
CoHee
as deshed
Fruit Eggs (boiled or poached) Bacon (Canadian -style. broiled) Toast Butter CoHee
3
ounces
Vegetable (cooked or salad)
3Ya
Bread
2/ 3 ounce
ounces
Butter
1/ 6 ounce
Milk (skimmed)
7
ounces
as desired
CoRee or tea
DINNER Optional
Clear broth Meat (lean)
7
ounces
Ve6etable (cooied)
ounces
Fruit
3% 3Ya 3%
Mil!: (sJ:immed)
7
ounces
CoRee or tea
as desired
Salad
ounces
1
ounce 2/3 ounce 1/ 6 ounce .. s desired
I
LUNCH
LUMCH
Meat (lean)
lYa
ounces ounces
Meat (lean) Vegetable (cooked or salad) Bread Butter Milt (slimmed) CoRee or tea DIMNEI Clear broth Meat (lean) Vegetable (cooked) Salad Bread Butter Fruit Mil!: (dimmed) CoHee or tea
4
ounces
JYa ounces 2/ 3 ounce 1/6 ounce 7 ounces as desired Optional 7
ounces
3% ounces 3Ya ounces 2/3 ounce 1/ 6 ounce 3Ya ounces 7 ounces as desired
I
l l
L
r
YOUR DIET
YOUR DIET
If yo ur Ide a l W e ight is 145 to 165 po unds :
If y our Ideal Weight is 165 to 185 p ounds :
IUAKFAST Fruit Egg s (b o i1 ~ d or poa c hed) B aco n (Ca nadia n· s tyle, broiled)
lREAKFAST Fruit Egg s (b oiled o r poached) Baco n ( Canadian-st yle. b roiled) T oas t Butter
T oast But ter
3Ya ounces 2
ounce 2/ 3 ounce 1/ 6 ounce as desired
CoHee
LUNCH Meat (lean) Veget able ( cooked) Salad Bread Butter Fruit Milk ( s ki mmed ) CoHee or tea
ounces ounces
2 ounces 3 2/ 3 ounce 1/ 6 ounce 3Ya ounces 7 ounces as desired
Optional ounces 3~ ounces 3~ ounct>s 2/ 3 ounce I / O ounce 3~ ounces ounces 7 as desjred 9
HELPFUL INFORMATION \MMI
FRUITS
ounces = approximately
~
cup
BREAD
2/ 3 ounces
= I thiD slice =
~
=
3~ ounces 2/ 3 ounce I/ O ounce 3~ ounces 7 ounces as des ired
Optional Ounces 3~ ounces 3~ ounces 2/ 3 ounce 1/ 6 ounce 3~ ounces 7 ounces as desired 9
WEIGHT RECORD
Date Weight e Weight - - - - Dat---He ight - - - - - - - -- - - - - - W ei gh t --- - - - - - - - - De sired --- - - - - -- - - -
--- ----
--- - - - - - - -
MILK
=
--
INSTRUCTIONS FOR WEIGHING
I glass
VEGETABLES
ounces
Age
ounces
J~ ounces
piece 4x3xl inches
7 ounces
Jy,
DINNER Clear broth Meat (l ean ) Vegetabl e ( co olr.ed ) Salad Bread Butter Fruit Milk (skimm ed) Coffee or t ea
0
pat
MEATS 4 ounces
M eat (lean) Veget able (cook ed) Salad Bread Butter Fruit M ilk ( s k i mm ed) Co Hee or tea
Weigh t
BUnER
1/ 6 ounce
2 ounces 2/ 3 ounce 1/ 6 ounce as desired
LUNCH
5
DINNER Clear bro tb Meat (lea n) Vegetable (co oked) Salad Bread Butter Fru i t Milk. (skimm ed) Coffee or tea
Jy,
Conce
3Y, ounces 2
= appr,oximately ~
cup
Weigh yourself at least twice a week at the same time of day and on the same scale. Wear the same type of clothing if possible.
•
r
Menus For Your Diet
*
MONDAY
WEDNESDAY
FRIDAY
Breal/.ut Orang-e juice Soft boiled en Broiled Canadian-style bacon Toast Butter Coffee
Bud:fut
Breailast Grapefruit juice Eig in nest on Canadianstyle bacon Toast Butter Coffee
Tomato juice Poached eggs on toast Broiled ham Coffee
Lunch
Lunch Cold roast beef CauliRower Cucumber salad Bread Butter Baked apple Milk Tea Dinner Ch~ar tomato bouillon Broiled lamb chops Strine bean. Head lettuce salad Whole wheat bread Butter Sliced peaches Milk Coffee
Broiled luncheon meats Seven minute cabbage Endive Salad Dread Butter Grapes Milk Tea
III ~[I
TUESDAY
~
Lunch
Tongue and spinach Pickled beet salad Pumpernickel Butter Raspberries Milk Tea
Dinner
Dinner
Clear broth Broiled "teak Baked squash Mixed vegetable salad Bread Dutter Pineapple
Consomme Lamb shanks Broccoli Carrot sticks and celery curls Bread Butter Honeydew melon Milk Coffee
M;l\HURSDA~Offeo
SATURDAY
Bred:/ut
BuaHast
Pineapple juice Coddled en Broiled Canadian-style bacon Tout Butter
Orange slices Soft boiled en Broiled Canadian. atyle bacon Toast Butter Coffee
Tangerine juice Poached eggs Broiled Canadian-style bacon Toast Butter Coffee
Lunch
Lunch
Hambura:er patty Baked onion Sliced toma toea Bread Butter Plums
Green peppers stuffed with ground meat Apple and celery salad Bread Butter Milk Tea
Veal luncheon meat Stewed tomatoes Red cabba,e and apple salad Bread Butter Milk Tea
Dinner
Dinnu Jellied consommf:
BUlliJut
Coilee Luncb
Te.
Millr: DinlJ~r
Beef bouillon Corned beef Cabbage Tossed salad Rye bread Butter Sliced peaches Milk Coffee
Baked liver Julienne carrot. Celery and radishes Whole wheat bread Butter Pears Milk Coffee
Pork tenderloin Diced turnips Asparagus :salad Bread Butter Apricot. Milk Coffee
, .. ;ifjP '
SUNDAY Br••ilut Grapefruit aectioDl Broiled bam with poacbed ell Whole whut tont Butter Coffee
LuaelJeolJ or Supper Anorted cold meat. Toued ,reen .. lad RYe bread Butter Strawberriel Milk Tea
.
DilJner Consomme Roalt beef AsparaCUS tip. Beet and onion .. lad Brud Butter
Cberries Milk
Coffee
• For toIeatl ••• FrIday. __ _
Egg. cottage Cheese. fresh and canned fish disbes are used.
1
I r
I I I I I
r
• •
~
Suggested Menus For Your Diet
*
MONDAY
FRIDAY
Breakfast
Br(!akfast
Orange juice Poached egg Frizzled dried beef Toast Coffee
WEDNESDAY
Lunch
Breakfast
Orange juice Baked egg in Canadian -style bacon cup Toast Butter Coffee
Grapdruit juice _ . Lunch . Coddled egg Broiled ham slice Devile~ beef slices Toast Coffee .' Seven mmute cabbage Carrot and celery salad Dread Butter Lunch Grapes Milk Tn Cold roast Jamb Milk String beans Carrot sticks Dinner Dinner Bread Butter Barbecued pork hearts Clear broth Steamed apple !4aahed rutabagas Broiled beef steak Milk Hearts of lettuce salad Baked onion Whole wheat bread Butter Sliced tomato salad Dinner Broiled erapefruit Rye bread Butter Milk Coffee Consomme Watermelon Veal steak with stewed tomatoes Milk Coffee Mixed green salad SATURDAY TUESDAY Rye bread Butte~ Br~ailast Sliced peaches (J BreaHut Milk Coffee .. Tomato JUice Honeydew melon . Soft boited ell. Soft boiled egg THURSDAY Broiled Canadian.style bacon Broiled Canadian-style bacon Whole wheat to•• t Butter Toast Coffee Busll.lsst Coffee Apricots Lunch Lunch Poached e.-I" on toast Broiled Canadian-style bacon Broiled sweetbreads Broiled kidney Coffee Broiled tomatoes Diced carrota Mixed vegetable .alad Pineapple and cottage cheese Lunch Bread Butter Bread Butter Assorted cold meats Cherries Milk Tea Pickled beets Milk Tea Artichoke hearts Dinner Dinner Bread Butter Roast leg of lamb Pineapple Tomato bouillon Brussels sprouts Milk T.. Meat loaf Bread Butter A..paracus spears Dinner Blueberries Cauliflower on tomato ..lad Beef pot roast Bread . Butter Milk Coffee crapefru.t Whole carrots Assorted relishes Milk Coffee Bread Butter Raspberries Milk Coffee Cold roast veal Stewed tomatoes Endive "lad Bread Butter Grapes
SUNDAY Bu.lIut
I I I
Cantaloupe Shirred egp with diced ham Whole ",heat toa.t Butter
iii-
LWJcbeOD or .upper
Broiled frankfurters Beet. Cole .1a'" Bread Butter Plum. Milk Tea
Dinner Clear ve,etable aoup Rolled .houlder of veal Baked e'(plant Celery curls Radi.h ro.ell Bread 8u~ter Strawberries Milk Coffee
* For Meatless Fridays Egg, cottage cheese, fresh and canned fish dishes are used.
• Protein Content and Caloric: Value of Foods for Your Diet -:i!':b~' APIt~~~~"::tf! (0 • . )
Food MEAT Bed Corned Pot Roasts
• •• ••
Chuck
Round ShanK
Rout.
Chuck
Loin Rib Round Stub Club, T-bone, ponerhOUle, drloin Flink Rib RouDd Ste..... Chuck Shlnk Stew melt (
....
Loin
TenderloiD Pork, cured BacoD, CIDI'
H~!:(~71~d)
Veal Chop' Loin R ib ROllta
L,O
:l2.3
1~"
2lf ~ ~"'ll2 " . " ..
Pc. 3
J[
".
Pc. '
:I:
..
II II
3 ". 3 • J.oS
3 pc.
•• • •••
LOIn Rib Shoulder Sluka Cutlet(roUDd)4 Shoulder • Sirloin Stew (bre.at)
•• ••
24.4 20 .3 20.9 23.2
20. S
23. 9 20.9 23.2
"
1tl" :U.3 " . t • 24 .•
I~"'. t~'" II
IW'" 19.0
t loin or 2 rib I' th o Pc. 4"" x 3' II " ' "
17.9 1'.1
51. 4'" z 3"':1 ~'" SI. .5" . , " . '"
21.6 11.1
Pc:. 1%'" x 3·
z H'
11. 2 19.1 16.1
SI. 3%.... "'. SI. 4 tho 2 pc. I'" dil. :I S'" la.
19.9 19.1 23 .9
:I "'''
.t~·W· • ~~~:~'f W"'. •• • 2
13 .2
n .3
SI. ."lll~".~'" 51 . S .. )[''" II: .. 51. S 0" II ,'":.: .. 51 . II: ..
3pc . l~"'1I1
1
FISH Ban
p<;. 2~" I 2'"
3 pc . IW'·.
•• ••
".
UI.O
Pc . S'" Pc. 3"
)
Food
:: al . 7" II 2'" x 7f"
•• sp-. 3~" • ••• ~~: 1~; :rf :y" ttl""'·
Limb Chopi Loin or rib Shoulder Rout a UI Shoulder Pork, frean Chopa and ,telka Le, (bam) • LoID 4 Shoulder ROllu Boston butt
Pro/tiD C./· (Cim . ) orin
:r
tb. 4' tho
n"
51. .".2n"'· SI.."' z2 "'. SI . • "".2 "'z 51 . .5"".1.%
~~:
'" '"
:: : ;~: y.~.
Pc .•'" • 2%" • %" • pc. 2%" z I" • I"
23.0 22.6
~:~~rt:rter
23.4 23. 3 23.0 22.0
••• •••
...
,
St,!~Dl
Dirk meat Licht meat Turkey ROllt Dirk mest Light
i~,
,,<
3
,y, 3Y.
Yo e. ~diced~ y. C. diced
So. 4"'.3".Y." So. 4".3'" x y" ...
m
'" m '"
..... m
, '" '" '41
23. 1 20.3 23. 2 24. 5
( Oz .)
• ,
Cl ams lY. Cod lY. Crib, canned Finnanhaddie 371 FloundH 'Yo Had d ock 'Yo Halibut Herr ina:. fash Lobater C .. nned Fresh Maclr.crel Oy l te'l lY.
• ,•
~n
P~rch
Salmon Clnned Fresh
Shrimp~,
Ap~~~~~~:tf! 1 sm . fish .5 med. Pc . 4"" 2Y.~
Protein
Cal ·
(Gm . )
pri es
ll~"
. f~~:" !Y.; ;"1; y.~" ~'"
c . 4" x r ' ll
I fish 7" I,.
Yo c.
I ;tv .
y.
fish 7" Ia:. 5 med. 2 fi sh 4Y>,'" Ia-.
• ,y, P' , 2Y." 2Y. ... 1M" , • P~: ~~ll'x Y....
<:In' <1 2
c. c. x x c. or 12 pc . 1'" dil.
~
Tro ut 3'" x White lish MILK AND DAIRY PRODUCTS y, BuHer Chene. CO ltale ~ C. y, ' T Cream. coffee
,
".
27. 3 12 .8 16.5 16.1 23. 2 19 .0
'" 77
"
94
11 .2
"7972
20 .4 ll .8
,OJ
15 .6 12.2 14. 3
n.
'.0
'" 74 OJ
50
23.4
30'
24.7 15.7 10. 7
20'
16. 1
80
25.2
,
.
".
., '" ••• " "
..
13
341
... 149
. .
.64
,'"
2H
22.11 23.0 22.6 21. 3
Variety MealS 12 .6 2 pc. 2~ '" x iYo". t" Brainl (beef) Heart (n.) ~ ht. 3 dla . • 3~'"1J. 111.7 20.0 3 al. 3~"'. 2ya'" z ~ Kidney (IV. ) Li ver 17. 7 Beef 3 2 $1.3'". 2W' z 2 II. 3Yo'" • 2'". ~ 11. 9 Limb .. 17 .7 Pork 3 2,1.3Y.".2'" • .. 17 .1 3 2 II . 3 • 2%.... Vesl Pc . 4'" • 3'" x y. ... Sweetbread 1'.2 3 1J. 3"x2"x%'" IS.7 Toni:ue SauuiCi a nd Cooked Specialties SI. 4iJ" dia . • ~ .. th o 2 2 SYo I, .• y." dia. 9.' Liver IIUlaa-e ' .0 Luncheon melt I Vienna sauua-e I 2 pc . 2'" Ia-. z • dia. POULTRY Chicken 19.9 Liver 4 av . Rout Brellt 21.11 Yo breut 14. 7 I av. L" 1 av. Thla-b IS.' lav. ' .0
• n" , •, , , ~~'. ~: ~1~iJ'"~~'
lJ2
'" ••• '" '" '" '" 2" '"
51. 2tf till .• 3/16· th o 51 .• '" • •"".",'" to.6 Chop Chop
..
'" , '" '" '"
'Y:,.~uh~·
r
•
'OJ
2"
'" '" 151
'" '" n. n. n, m ". ,OJ
'""" "" m no
."
" 30. '"
'" '"
HEIGHT, WEIGHT, AGE TABLE" For Adol •• e.llb alld Yo •• g Ad.lb tkg •• 15·24 Y.an) • MetropolitaD Life InaUrlD!;e Company Itltililu.
ME" Height Ft. 4 5 5 5 5 5 5 5 5 5 5 5 5 6 6 6 6
In. 11 0 1 2 3 4 5 6 7 8
•
10 11 0 1 2 3
Weight 20·24 15·19 117 111 1-13 11' 121 115 124 US 127 121 131 124 128 135 132 13' 142 136 146 140 144 150 lS4 148 158 153 163 158 168 163 168 173 178 173 WOMEN
Height Ft. 4 5 5 5 5 5 5 5 5 5 5 5 5 6
Weight
In. 11 0 1 2 3 4 5 6 7 8
•
10 11 0
15· 19
20·24
110 112 114 117 120 123 126 130 134 138 141 145 150 155
113 115 117 120 123 126 12. 133 137 141 145 14. 153 157
I
Protein Content ond Caloric: Value of Foods for Your Diet (Gnt.)
(lim.)
Buttermilk Evaporated
7
• 7 7
S kim W hol e
lli
E&&:.
POTATOES. While
~!:
Arti eholn.
A.par.fU' Bean., Itrine Beet cne".
I mcd.
3~ 31 3 3
3H 3%
C.rrou
Yo !ltc. 1 stalk.
Swju
Chicory Cucumber. Eggplant EndIve, F rench
~~h)~.tiPper
3Va 1 2 2 ::
3~
6~
lone
li <. Yo c . ~ c. or :: IV." dia. 1 s talks 5'" Ie. li <. 1/5 hd .y.'" di, . 1 urrou 5" lit'.
3~ li
Cauliflowu
<.
Pc. 8\1." Ii . or 2 htl.
Yo c. 10 sm. leaves 8
,I.~"
tho
51. llA" dil. :r. %" th. :: u;llk, ~ c. or pc .• " J[ I~" M c. (diced)
2.3
2.0
3 .3
.2
. .7
.2 2. 1
IDEAL WEIGHTS FOR ADULTS· A'1e. 25 Years and Over ... 11
Weight in Pounds (As O rdinarily Dressed) (Wi th shoes) Small Medium Large Frame Framt> Frame /, ' t. In . 116·125 124- 133 131-142 S 2 119- 128 127-136 133-144 5 3 122-132 130-140 137- 149 5 4 126-136 134-144 141-153 5 5 129-139 137- 147 145-157 5 6 133·143 141-151 149- 162 5 7 136147 145·156 153166 5 8 140-151 149- 160 157-170 5 9 144-155 153- 164 161-175 5 10 148-159 157-168 165-180 5 11 152- 164 161-173 169· 185 6 0 157-169 166-178 174- 190 6 1 163·175 171-184 179·196 6 2 168-180 176-189 184-202 6 3 Heig ht
WOMEI't
Weight in Pounds (As Ordinarily Dressed) (with shoes) Small Medium Large Frame Frame Frame Ft . In . 104-111 110-118 117- 127 • 11 105-113 112- 120 119-129 5 0 107-115 114-1 22 121-131 5 1 110-11 8 117-125 124- 135 5 2 113-121 120-128 127-138 5 3 116-125 124- 132 131-142 5 4 119-128 127-135 133-145 5 5 130-140 138-150 123-132 5 6 126-136 134-144 142-154 5 7 129-139 137-147 145-158 5 8 133143 141-151 149- 162 5 9 136-147 145-155 152-166 5 10
Height
"7
1 sm •• 1 Zy." IJ:. II 2" di.. 1.2
Beets 3,',(1 Broccoli V. Brulleh .prU. 3i2 C abbage
" " ••• '"" " 2.' ".," 2.' " I.' 37 •• • "" I.' 1.2 2.' I .' .. "37 7.0 S .• 7.0 7.0
11:1. 1.11 .
VECETABLES
Zh~er~
P,ot~itY
Food
ProteiD
Food M il k
.
..
31
7 17 II
• "
L~lIuc~
Hnd Leaf MUlhroo m s Okra On io n. Dri~d Gr~en
Parlley Pumpkin Radishes Rutaba,n Sauerkraut Spinach Squuh Summer Winter Tomatoes
'~
'", " '" 2
I
!~
~
hnd 4" dia. llnl
2 tn vu
5 Upl , pod.
2~ "
dia .
1 onion 2" dia. 3 med . 2 , prig"
'h c .
3 radishes 1" dia . Yo c .
>1 <.
~
c.
3% 3%
Fresh
Y, c. I tOm. to 2" dil.
TJ::!f:'I~:~~:S 3~ n~: TW~rt~
Y~lIow
1/ 6 ~
I med. II,e .
~~:~h:k~~I~
y,
1
21
1.2 .2 .1 1. 2
.. "" ..
. 2.' . 1.1 1.1
1.2 1.0 1.2
.1 .2
Zwi~back
% c. (IC. Z T . dry) Yo c. (Y4 c. dry) y. c. M c.
(2 T . dry)
2.' 1.3 2.'
3. 1
.7
2.' 2.' 1.2
¥. < U c: I biscuit
~
SI . 4'" x 3%,' • W "
1.2
SI. 3'" x 2" x l4'" 1 ,I. (com' l) thin l sI. (com'l) thin
I.' I.'
1
tont 1/6
Graham S.ltine Sod.
y.
34 1/5 ~
I (rlcker 3" sq. 1 c racker 2" Iq. I c ricker 2¥4'" x 21,4'" 1 pc. 3Y4 " X IY4" x 1,4"
BEVERAGES Carbonated Cotf~e. bhlck Tn, pllin
I Iman bottle
FRUITS Apples Apricots I:!ilckbnriu
I .pple 2%'" dia. I med.
3% I 3" 3 ." Blu~b e rriu C antaloupe 4 Chnriu, .... ert 3 % Grlpdruit 3% Gnpu Concord 3~ Green .'dle.. 3\11 Ma lag. or Tokay 3~ Honeyde ... melon 4
~\~~:Ple
2
1.0
". 'l'I
~~~':'!h~~~ V, Cracken
~::~~::
IS
42
7 I
7
41
19
""" "
" 7
"7 21
Flrin., enriched OatSDnl Rice Puffed White Wheat Fllku Puffed Shredded Brudt W'~eat
Purs
2.'
1.1
BREAD AND CEREAL PRODUCTS Ceruls
M~I1ila
.s
.2 .1
2.'
31,4 ~ c. (lee rutab.,u)
PICKLES OlivES Green Ripe Pickln Dill S ... ut
,
!.2
1.5
Cann~d
CI/·
o,iu
~~
3~ ~~
il.
<. <.
.. ....
1.0
..,.
1.2
1.2
34 .V. 40 s m .
I.'.S
21 IV. lYl" 11.1'" melon Yo oranle 4" dil. I med. I.m. lsi. 4" ilil. x YI'" th o I plum 10/'," dia.
" "
..,. 71
lOS
" 10' " " 19
SO
54 17
"" "oo os 20
"" " ",.
.. ... ..,. .., ". . ... .." .S
, mdon 5" dia. 15 cherries "%" dia. ~1 mcd. 3%" di ...
Rllpbcrtiu 3 y, c. Stn ... b~rriel 3% 10 . trawberrits I" di • . W atermelon 5 . Ylii. 6" dil . x ¥4" th o FRUIT JUICES g~!~~feruit, cln'd ~~: Pineappl~, ean'd 4 Ih c. Tomato (I~e V~letlbfi~'
!
2.'
"
.,
.S
.7
"I 51 70
sa
39
1.1
41
.S
51
.7
OS
•
•
Free:zing 10repared Foods PACKAGING MATERIALS Matemls used (N packaging foods for freezing should krtp {he air our :and the moisture in so select containers rh:u arc moisture-vapor rcsisram or [he food will dry our. W;;axcd papers, hoosC'hotd alumJOum foil . and cmons for cottage cheeSe" :.md icC ((('am :HC not Hi/t, abit. OCt:l.u s(' {hey are not m(li~lUre . vapor.rcsis[an! . Sckn a j I l t (hal Will huld enough vcgcrabk CoT frull for a meat for your family $ck(t conl'llners {!-tal pack easily into a lude
sp .. ce. Comldcr CO~ { of tOnl,lIners and If thq' arc reuse·
:10k. or not. If tht·y arc a·useable. a high initial COS! may be iusufi eJ . Rigid (on t:Ullcrs are made of aiu ,ninum. ,i;lass, rla~u<. un l)r hC2 ... d~' w~xcd o rdboard ThlY be used fN \'c~c{ablc(. fruits, coo ked /1)<,d$ or hl..jUlds Nml-Rigid COnCHn ( rS - .l~ ~ h~"C(s and hag~ of cdllJphanc:. he.lvy alumInum '(,il. plastic film. polw·!ln!cnc. PT IJmlnaft:·d paper
~g1l1g maf(:riJI ~
Fill p:Hbgc\ {Jrdulh. dll,) wing for thc nttcs · 'drY head 'pace lor !ll(' pdr{J(Ulaf kind "f food h)fce or dr;lw OUI .IS much all ;IS possibk, seal lightly , labd, frcc:ze Immediately'. and storc at 0" F ,)T Jnwcr. Fonds shc>ulJ be frozen In amounts which will Ilnllllanly be C;lIe n In one meal To ue-at light color, cd fruits to PH.'VCIlI d:.ukcnVlg. usc: ascorbic aCid When freel lOg frUit In sug.ar ~}ru p . add \.7 tea spoon aSlorblc aCId for cac h Cjuart sy rup When frcezill.5: trulI in dry sug:u . sprlnkk- Jscorbic acid dissolvcd 111 watcr ovcr fruit before Jdding sugar" Usc Y1I teaspoon ascorbi c aCi d in l/.j cup cold water to each qu:.u t of frUIt.
Fr-Hzing Pr~parrtJ FoodJ May Not Satv Timt. II May Allow Timt To Bt Us,,, To BtlUr Adv4ntagt.
GENERAL
INF O RMATION
pf('parc the dish as If J{ were to bt- served right awav. but du not cook 9UII ~ done Reheatin,'; for serving will finish the coo king Chttsc or crumb toppi ng s arc b('~ 1 added when the food IS r('heal('d for serving
Pastry crumbs frozen unbaked arc more (ender, and flaky, and have a freshcr flavor than those baked and then frozen . Cool Ihe cooked food quickly . Pour OUI in shallow pans or p lace the uncovered pan o f food in !(cd or very cold water ; change waler to keep it cold As soon as t'hc food is cool _ 60° f (If less, pack promptly into m.o isture-vapor-res istant containers or packaging m~terlal. Pack tightl)' to fOTce OUI as much air a~ poSSible. To havc the tood in d esi red amounts for serving and for qUICker dctrnsnng, scpamc servings wilh 2 picco freezer p~pcr Sin(e many main dishes arc seml-liCjuid it is desirabk 10 pack them in rigid ~ont:.oiners . Fo(.ds frozen in (()nta1l1e r ~ w!fh wlde-mouthc:d openings do nO! have 10 be thawt·d comptcte lv to remove from Conta lOlT Somt' main dl~hcs ma)' be frozen in the contalOers 111 whl( h Ihn were baked Frcezt'! wt'l~ht 'foil ( .0015 gauge) may be uscd {(l line the bakll1,l! dish or pan After Ihe main di~h b Imzen (unwrapped ) in this (OOlaIOCr, ft:"move from the hak lO~ d ish and package The food ma y be r('heated b) ~ 1'pp1l1g it and the fot! into thc baking
po Allow he~d 'pace for freeZIng li9uid and ~uni , lil.juid foods Seal : label ; frecze ~uickly and store at 0 0 For low(' r Most precooked, frolen, main dishes arc reheJt · cd. either In dll' o ven or on top of the range Re-heating In the ovc-n lak e~ Jitfie alfenrion and ~ s ual ly preserve ~ the texture of the food beller RihcatIng on top of Iht" fan,ge 111 a double boiler Of a saUCepan ;s faster Whm uSing a double boiler. start wit~ warm. not hoI. waler 111 the lower pan so ,he lood won't stick Food rcheated over dHect heal needs to be st irred. ThiS stIrring may give a less desirable texture If p~rtial thawing IS necessary, bt-fofc the food (an be rem()vcd from thc: pa c kagc, placc in luke warm wat er for a few m1l1utes. Complete thawing should be done- In ,he refTigeralOr. If it rakes mor(, Ihan 3 Of 4 hours, th~\\ mg :1t room tC'mpcr.u ure m2y' cause dangetou~ spoilage It is best to freeze meat pies and IUrnovers un· baked. You can USc any good meat loaf rC'cipc for fr('('z ing. Just makc enough £Or sevc:ral meal s instead of one and freelc Ihe e'xua loaves Nuts arc hkeh III Ji~(nlor and become' blf{~r whell Irozen In a SJI.,.t Illl\turt'.
r r
[ [
l l I l
L
Suggostod Ma xim um H omo-Storage Poriods To Ma intain Good Quality in Purchased Fro .. n Foods I Appro ximat~ Food
I
I
holding
food
I Approximat.
period a t 0° F.
r
Fruitt and veg.table. Fru its : Chenie, . .. . . . ... ... . . . . Peaches . .. .. . . , .. . .. . . . Raspberrics .. . ... . . .... . Strawberries .. . .. ... . ... . f ruit juice concentrate.: Apple ........ . ... " ' "
Grape . . ..... . .... . . . .. . O rang • .. •••..• . •• .. .. .
Ve getable.: A.paragus .. .. . ........ . Bean • .•. •.....•••.. . .. .
CauljRowcr ... .......... . Corn .. .. ... . . ... .. .. . . . Pea •. .. . . . . . . . .. ... . ... Spinach . ... . .. ... .. . . . .
Baked good. Bread and yeast roll. : Whit. bread . . .• . .. ..•.. Cinnamon roll • .• •• . . . • • •
Plain roll • . .. • .. . ... • ••• • Calcc. :
Ang.I .. . . ..... . .... . .. . Ch iffon . . . . ... . . ....• . •. Choc:ola t ~
lay er ....•. .. . Fruit .. . . ... .. . ..... . . . . Pound • ..•. . . . . .. . . . •. . , Yellow . ' . . , ... .. ... ... , Dan ish pastry ... . . . . . . . . ... . Doughnuts: Colee type . . , . . . . . . . . . , . Yeast ra ised .. ...... , . . ,. Pies (unba"ed): Apple .......... . ... . . . Boy.enbeITY· ... .. ..•.... ChelTy ... . .... . . .. , . ... . Peach . . . .. ............ .
I I
Mea t Bcef: Hamburger or ch ipp ed (thi n) .teale • . .. .. .. .. .. Roa ds ... . . .. .. . .. .. ... . S'eo" •. . . .. , , .. . ' . . .. . ' . La mb: Potties (ground meat)."" Roasts . ..•.... .. . . . .. . '. Pork, cured .. ..•... . .... . .. . Parle, fre.h: Cho p• .• . .. .. . . ••• . ..... Roalh . . • . . ' " . . • .• . . . , . Saula ge .• . . . . .. .. . . . , .. Veal: Cutlett, chop•.. . .. • . . , .. RODII. ___ _ .. _.. _.. . _... _I
Months 12
12 12 12 12 12 12
8 8 8
8 8 8
3 2 3
M . at- Co ntinued Coohd mea t: M eat dinn~I1 .. . ... . . .. . Meat pie . .. .. " . ..... . Swill atea" . . • .. . . . • • . .. Chicleen: Cut. up ... . . . .... . . . " . Live,. . , . . . . . . . . .. . .. . , Whole _ .. __ . .. . __ ... . _ Ducle, whole ., . .. •• • . , . . , . . Goole, whole .. '" . • •. . . . ,'
Tutk(!~t.up .......... . ... .. Whol e __ . _.... . ..... .. Coohd ch icken and turkey : Chicken or turkey d inne" (II iced meat and gravy) . Chicken or turkey p ies . . . Fried chicken .. . ... . .. ,. Fried ch icken d inne,• . ...
hold ing period a t 0° F.
Mon,hs 3 3 3
9 3
12 6 6 6 12 6 6 4 4
Fish and .hellfi,h
2 2 4 12 6 6 3 3 3
8 8 8
8
4 - 12 12 4 9 2 4
8 2 9 9
Fi.h: Fillets: Cod, Rounde" had· dock, hali but, pollack ...... . . . ' Mullet, ocean perch! lea trout, .triped bas. .... .. . . .. . . Pacific Ocean perch . Salmon Itealc •... .. . . .• . Sea trout, drel.ed . .. . . , . Striped boll, drened . .. . • Whit in!, drawn •...... . . Sh eIlR. h, Claml, Ihucked .. .. . . .. • Crabmeat: Du ngenell ..•. ... . . King . . . . . . . .... .. . Oyater., Ihucked ..•. . . . . Shrimp . . .• .. . . ... . ~ .. . Cooked fi.h and .h. llfI.h: Fish with chees. sauce . , . Fish with lemon b uHer sauce . . ...... . . .. . , . Fried fI.h dinn er ..•. ... . . Fri.d fish .ticlcs, scallop', 0, shrimp . . . •.. ... ... Shrimp creol• •...• . . .... Tuna pie . •. •• .. . .. .... . Fro zen d euert' Ice crea m • •. . ... . . . . . . . .... Sherbet •....... , . ..... . ... .
6
3 2 2 3 3 4 3 3
10 4 12 3
3 3 3 3 3
1 1
How To Convert To Metric System WHEN YOU KNOW :
LENGTH
millimeter.
25
'"' ,.r.
30
mU ..
kUome.".
1.8
aquar. inch ..
.quer. centime'er. .quar. met.,. aquar. met.,..
6.5
'qUllr, kilometers
2.8
y.r.
Iquar. mil ..
LlOUID
VOLUME
TEMP :
BY :·
c.,.timet.r. met.,..
.quar.
MASS
IF YOU MULTIPLY
Inch . .
aqua" ....
AREA
YOU CAN FIND:
ounc ..
ar• me
poundo
kilogram.
ounc .. pint. quart. gallonl
milliliter.
degre.. Fahrenheit
0.9
0 .09 0.8
28 0 .45 30
lit ....
O.on
liters
0 .95
lit,,.
3.'
deg, ... Cel'ius
5/9 (ener lubtracling 32)
• Metric weights and measures go up (and down ) by tens. Here are some examples: kilo means a thousand. Example: a kilometre is a thousand metres. centi means a hundredth. Example: a centimetre is a hundredth of a metre. milli means a thousandth. Example : a millimetre is a thousandth of a metre. metre litre kilogram , ·C
for length for liquids for weighing for temperature
I. L
r MEASUREMENTS AND WEIGHT Equipment
3 teaspoons 4 tablespoons 5 - 1/3 tablespoons 8 tablespoons 16 tablespoons 1 fluid ounce 8 fluid o,u nces 16 fluid ounces 32 fluid ounces
15 ml 60ml 79 ml 118 ml 237 ml 30ml 237 ml 473 ml 946ml
1 tablespoon Y4 cup 1/3 cup 1h cup 1 cup 2 tablespoons 1 cup 2 cups or 1 pint
4 cups or -' quart
15 ml 60ml 79 ml 118 ml 237 ml 30ml 237 ml 473 ml 946ml
Food 1 cup butter or margarine
237 ml 1 cup Cheddar cheese grated 237 ml 1 cup eggs 237 ml
1 cup all - purpose flour 1 envelope of gelatin (unflavored)
1 cup lard or solid vegetable fat 1 medium lemon (juicei 1 cup chopped nut meats
237 ml
Y2 pound
227 9
V4 pound 4 - 5 whole eggs or 8 egg whites or 12 egg yolks
114 9
Y4 pound
114 9
1,4 ounce or 1 tablespoon
7g 15 ml
237 ml
l-\ pound 227 9 11,h fluid ounces (3 tablespoons) 45ml
237 ml
Y4 pound
114 9
Dry Measure
0 .035 ounces
.... . . .... ... . .............. 1 gram
9
28.35 grams
9
1 ounce . . . . . . . . . .
1 pound . . . . . . . . . . . . . . . . . . 453 .59 grams or 0.45 kilograms kg 2.21 pounds .. .. . . .. ... . . _ . . . . . . . . . . . . . . . . . 1 kilogram kg
Liquid Measure 1 teaspoon 1 tablespoon 1f.! cup ... . 1 cup ............ . . . . . _ . 1.06 quarts
. . . 4.9 milliliters ml 14.8 milliliters ml 118.3 milliliters ml 237 milliliters ml . ... . 1000 milliliters or 1 liter
I
r To Remove STAINS From Washables
r
ALCOHOLIC BEVERAGES Pre·soak or sponge fresh stains immediately wirh cold water, then wirh cold water and glycerine. Rinse with vinegar for a few seconds if stain remains. These stains may turn brown with age. If wine stain remains, rub with concentrated derergem; wait 1S min.; rinse. Repeat if necessary. Wash with detergent in honest water safe for fabric.
r'
BLOOD Pre-soak in cold or warm water at least 30 .minutes . If stain remains, soak in lukewarm ammonia water (3 tablespoons ammonia per gallon water). Rinse. If stain remains, work in detergent, and wash, using bleach safe for fabric.
CANDLE WAX Use a dull knife to scrape off as much wax as possible. Place fabric between twO blotters or fadal tissues and press with warm iron. Remove color stain with non-flammable dry cleaning solvent. Wash with detergent in the hottest water safe for fabric.
CHEWING GUM Rub arel with ice, then scrape off with dull blade. Sponge with dry cleaning solvent; allow to air dry. Wash in detergent and hOttest water safe for fabric.
CHOCOLATE AND COCOA Pre-soak stain in cold or warm water. Wash in hot water with detergent. Remove any grease stains with dry cleaning solvent. If color remains, sponge with hydrogen peroxide, wash again.
COFFEE Sponge or soak with cold water as soon as possible. Wash, using detergent and bleach
I [ [
safe for fabric. Remove cream grease stains with non-flammable dry cleaning solvent.
Wash again.
CRAYON Scrape with dull blade. Wash in hottest water safe for fabric, with detergent and 1·2 cups of baking soda. NOTE: If full load is crayon stained, take to cleaners or coin-op dry cleaning machines.
[
DEODORANTS
I I I
Sponge area with white vinegar. If stain remains, soak with denarured alcohol. Wash wirh detergent in hottest water safe for fabric.
DYE If dye transfers from a non·colorfast item during washing, immediately bleach dis· colored items. Repeat as 'nec~ssary BEFORE drying. On whites use color remover. CAUTION: Do nor use color remover in washer, or around washer and dryer as it may
damage the finish.
To Remove
r r
STAINS From Washables
EGG Scrape with dull bl ade. Pre-soa k in cold o r war m water for at least 30 m inutes. Remo ve grease with dry cl ea ning SO iV(, Il L Was h in hottest wa ter safe for fabri c, with dcrcrgem .
FRUIT AND FRUIT JUICES Spo uge with cold wa ter. Pre -soak in cold o r warm water for at least 30 rninuccs . Wash with detergent and bleach safe for fa bric.
GRASS Pre -soak in cold wate r fo r at least 30 minut es. Rin se. Pr e- treat with deterge or. Wash, using deter gem, hot wate r, a nd blea ch safe fo r fa bric. On aceta te and colored fabr ics, use 1 parr of alcoho l co 2 pa n s wa ter.
GREASE, OIL, TAR M ethod 1: Use powd er U f chalk absorbent s IO remove as mu ch !?cease as poss ible. Pre t reat with dcrcrgcnr or no n-flamma ble dry cleaning salvenr, or liqui d shampoo. W as h in ho ttest water safe for fabri (, using p lenty of detergent. Me t hod 2 : R ub spar with la rd and sponge with a non-flammable dry cleaning soh·em. Wash in hottese water and d etergent safe fo r fabri c.
INK-BALL-POINT PEN Po ur denawred a lco ho l th ro ugh st ain . R ub in petroleum jdly. Spo nge w ith nonfla mmable dry cl eaning 50 1\' U1( . Soa k in d ete rge m so lution. Wa sh with detergent and bleach safe for fabric.
INK-FOUNTAIN PEN Run cold water through sta in unt il no m o re co lor will come out. Rub in lemon juice and de tergenr. Let stand 5 minures . Wash. If :l yell ow stain rema ins, use a comm ercial rust re mo ver or o xali c acid , as for ruSt stains.
CA UTIO N : HAND LE POISONOUS RUST REMOVERS CAREFULLY. KEEP OUT OF REACH O F CHILDREN. N EVER USE OXA LI C ACID OR ANY RUST RE MOVER AROUND W ASH ER AND DRYER AS IT CA N DAMAG E THE FIN ISH. SUCH CHEMICALS MAY ALSO REMOVE PERMANENT PRESS FABRIC FIN ISHES.
LIPSTICK Loose n stain with a non -fbrnrnable dry cleaning so lvent. R ub detergent in unti l stain o udine is gone. Wa sh in ho n es} water and dete rgent safe for fabr ic.
I I I
MEAT JUICES Scrape with d ull blade. Pre -soak in cold o r warm water for tergent and bleach sa fe fo r fa bric.
30 minur es. Wash with de-
MILDEW Pre-treat as soon as poss ib le with Jercrgc:nr . \,\la.\h. If any stain remains, sponge with lemon juice and s:l lt. Dry ill su n. Wash , using ho n est wate r, d etergenr and bl each sa fe for fabric. ' N OTf : Mil dew is very hard to remo ve; [fea t prom ptly.
I
To Remove
STAINS From Washables
MILK, CREAM, ICE CREAM Pre-soak in cold or warm water for 30 minutes. Wash. Sponge any grease spots with non-flammable dry cleaning solvent. Wash again.
NAIL POLISH Sponge with polish remover or banana oil. Wash. If stain remains, sponge with denacured alcohol to which.a few drops of ammonia have been added. Wash again. Do DOC use polish remover on acetate or rriacerare fabrics.
PAINT ----<>il base Sponge stains with turpentine, cleaning fluid or paint remover. Pre-treat and wash in hoc water. For old stains, sponge with banana oil and rhen with non-flammable dry cleaning solvent. Wash again. -water base Scrape off paint with dull blade. Wash with detergent in water as hot as is safe for fabric.
PERSPI RATION Sponge fresh stain with ammonia; old stain with vinegar. Pre-soak in cold or warm water. Rinse. Wash in hottest water safe for fabric. If fabric is yellowed, use bleach. If stain still remains, dampen and sprinkle with meat tenderizer, or pepsin. Let stand 1 hour. Brush off and wash. For persistent odor, sponge with colorless mouthwash.
RUST Soak in lemon juice and salt or oxalic acid solution (3 tablespoons oxalic acid to 1 pint warm water). A commercial ruSt remover may be used. CAUTION: HANDLE POISONOUS RUST REMOVERS CAREFULLY. KEEP OUT OF REACH OF CHILDREN. NEVER USE OXALIC ACID OR ANY RUST REMOVER AROUND WASHER OR DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMICALS MAY ALSO REMOVE PERMANENT PRESS FABRIC FINISHES.
SCORCH Wash with detergent and bleach safe for fabric. On heavier scorching, cover stain with cloth dampened with hydrogen peroxide. Cover this with dry cloth and press with hot iron. Rinse weli. CAUTION.- Severe scorching cannot be removed because of fabric damage.
SOFT DRINKS Sponge immediately with cold water and alcohol. Heat and detergent may set stain.
TEA Sponge or soak with cold water as soon as possible. Wash using detergent and bleach safe for fabric.
r The $Il m05ltmport.nl wordlln the Enghlh I.ngu-ue ' I admit I m.ci•• m,lt.It, Th. IIv. most Import.nt wOfds ' You did • good job. Th. four most Import.nt words . What,. your opI"lon1 The It'll" most Important WOfd. If you pt..... Th, two mOSltmponant WOfda Th.nk you The one most Import.nt WOld W. . The one least Impor1ant WOfd I
Happmess
IS
when you ,h.r, I' WIth othe,s, Ifs •
hke polalo s"ad -
picniC .
Just about the time you think you can make ends me... somebody move. the ends YOU may be the only blbl, some people r.8d
B. car.ful how you live -
A recipe that 15 not shared With others w,1I soon be forgotten but wtt.n 'fs ,h...«t . •, will be enjoyed by lutur. generallons
Monday 's child IS f • ., of face. Tuesday's child IS full gr.c • . Wednesday's child IS IOVinO and 91Yln9.
Frlday's child 'I tull of woe.
0'
S.turday ·. child ha. fir to go. 8utthe child that i. born on the Slbblth dlY Is brlve Ind bonny. and good Ind glY.
Thursday ' s child works hard for a hVlng.
PERPETUAL CALENDAR S HOWING THE DAY OF T H E WEEk FOR ANY DATE 8ETWEEN 1700 AND 2499 Table of Dominica I Leners Year of the Century
8 8 8
-
----
N
'.
5 6 7 '8 9 10 11
, 12 13 14 15 , 16 17
18 19 ' 20 21 22 23 '24 25 26 27
~
' 56 ' 8_ e 57 85 8 58 86 59 87 G '32 '60 ' E 33 61 .9 D 34 62 90 e 91 8 35 63 '36 '64 '92 G 37 93 F 65 38 9' E 39 67 95 0 '40 '68 '96 8 41 69 97 42 70 98 G 43 71 99 F '44 '72 0 45 73 e 46 7. 8 A 47 75 '4. ' 76 F 49 77 E 50 7. 0 51 79 e '52 '.0 A 53 G 54 82 F 55 83 E
..
••
N N
M N
•
-
_
e
E 0
~I~ 8
G F
A
G F
0
•
G
F E
D
e •• 8
G F
E 0
•
F A E G A F G e E F
0
A
e
G F E
A
e
D
•8
C
G
A
E F 0 E 0
•• e
G 8
June
FelxllM'y. AugU$1 S. t . Dec
N
A
F
May
N
E G A 0 F G 0 E
• •e 0E •e
.,
..
• •e
•e
Jlnulry. October Feb.. M.r . Nov Jln .. Apr . July
0 0
8 8 g ., ' m §
• Denote Leap · Year s
0 '2 8 1 29 2 30 3 31
Month
Centur .. s
e
1 2 3 4 5 6 7
8 15 22 29 9 16 23 30 10 17 24 31 11 18 25 12 19 26 13 20 27 21 28
,.
Domlnicil
A
0 G
8
•
8
• e
A
F
e
0 G
50
Sa S. M Tu
F
M Tu W
Th F
Sa
e
F
8
0 G
•
A
F
W
Sa Su M T.
F
Th
Th
W
~n.r
0 G
•
A
e
•
A F
0 F
8 G
e
8
Th
W
Th
F
Sa S. M T.
F
Sa 50
M Tu
W
F
8
• e
G A
0
T.
G
e
F A
0
8
•
W
M T.
F
Th
Th
Sa 50
M
W
F
s.
S.
EXPLANATION FlOd f.,lt the YIM' 01 ,,,. Century .nd In It.... With thet figure .t the right. In the proper column under tt-. headIng Centuries. Will be found the DomlnlCel L.ner of the yeer Then In the tlble headed Dominic" Lin., end In line WIth the proper Month find the ~n ... pre· vlOUsJy det.rmln.d Aun down thiS c~umn until you ar. In Itne With the proper Oay of the Month end It the intersection you Will find the De.,. of the Week In Le.p· Y.a,. the Oomlnlcel Leners Jlf'lulry end Februery will be found In the line' where theM monthl afe printed In ;rlllcs EXAMPLES On whit dl.,. of lhe week did Jenuery S. 1891. fell1 For 1891 the Domlnlcel Lener II " 0 ," Artet' finding thll lener OPPOSlt. Janulry in lhe upper fight hInd tlble. Ind running down thlt column until you Irl opposite 5 (the dl.,. of the month), you will rind Mondey, For Jlnul'Y , . 1878. the DomlnlCll Len.. II '"A:' Under "A," Ind in hn. With 1 II SeturdlY·
'Of
•
FIRST AID FOR POISONING
•
In All uses it is important to get the poison out or to dilute the poison. REM EMBER - If anyone swallows poison it is an emergency. (Any non -food substance Is • potentia l poison) . Always ull for help promptly.
CAll YOUR PHYSICIAN OR POISON CENTER PROMPTLY SWALLOWED POISONS 1. Make patient vomit, if so directed, BUT NOT IF: • Patient is unconscious or is having fits. • Swallowed poison is a strong corrosive such as acid or lye. Give liquids. • Swallowed poison contains kerosene, gasoline , lighter fluid, fur· niture polish or other petroleum distillates (unless it contains dangerous insecticides as well, which must be removed). Give liquids . 2 . Directions for making patient vomit (if physician orders) : • Give one tablespoonful (one·half ounce) of Syrup of Ipecac for child one (1) year of age, plus at least one cup of water. If no vomit ing occurs after 20 minutes , this dose may be repeated one time only . • If no Syrup of Ipecac is available. give water and then try to make patient vomit by gently tickling back of throat with spoon or similar blunt object . Place patient in spanking position when vomiting begins. 3 . Do not waste time waiting for vomiting, but transport patient, if indi· cated , to a medical facility . Bring package or container with intact label and any vomited material. EYE OR SKIN CONTACT - Wash thoroughly with tap water. INHALATION - Remove from exposure to fumes .
CAll FOR HelP PROMPTlY These common household substances are pOisonou s Group 1
Group 2
Induc. Vomiting
Do Not Induce Vomiting
alcohol
fuel oils
ammOnia
furniture polishes and waxes
bleaches
kerosene . gasolme. Ioghter flUid
cosmetics (including na,'
lye and other cau sti cs
polosh. haor sprays. and
pamt remOvers
permanent wave solutions)
paints
deterg~nts
paint thinners, turpentine
fertilizers mediCines (includin g asp,rln )
pestiCide s
weed kIller s
(
I (
I ( (
- - -
- -
~
FIRST AID IN HOUSEHOLO EMERGENCIES POISONING : When. pQl$O" hIS been taken Internlnv. st.rt first 'Id ,I once CaU doctor Im mfldunely
• Oi/ut. poison with I.rg• •mounts of liquids milk. Of Wit.,
---
~
~
• Wuh out by induCing vomiting. when nOl a strong aCid . strong alkali or petroleum . • For -.cld poisons do not Induce vomltmg. but neutralize with milk of mag"flSI' Then give milk. olive 011 or egg white Keep Victim warm and lYing down. • For alk'h poilons such as Ive or, ammoma . do not Induce vomiting
• Give lemon jUice or vinegar Then give milk and keep victim warm and lying down. • If poison ,s • sI•• plng drug, Induce vomiting and then give strong black co"" frequ-"tly . Victim muSI be kept awake
• If bfe.thing ,top" g lv8 .rt,flcl.1 reSpi r atIOn SHOCK : Shock ,I brought on by a sudden Of' selle'. phYSlc.1 mjury Of emoIlon.1 dlsturb.nCI. In shock, thl balance between the nervous system and the blood v....I. I' upset. The rlsult IS famlness, nausea. and a pele and dammy skin C.II ,mb,AI.ne. Immldl.lely. If not treated Ihe victim may become un conSCIous and Ivenlu.l ly I.p.e InlO a coma .
FRACTURES : Pam , deform ity or swelhng of tnlured part usually means a Iracture If hact ure IS suspected, don't move person unless absolutely neces , sary, and then only If the suspecled area IS splinted, Give small amounts of lukewarm flUids and treat for shock BURNS: Apply or submerge the burned area 10 cold water Apply a protective dry sterile doth or gauze dry d reSSing if necessary Do not apply grease or an antiseptic ointment or spray. Call doctor and keep patient warm (nol hotl wllh severe burns • If burn case must be transported any distance, cover burns with clean doth, • Don' t dress extenSlye fa Cial burns. (It may htnder early plastic surgery.) WOUNDS : Minor Cut.-Apply pressure With stetlle gauze until bleedtnQ stops Use antiseptic recommended by your doctor Bandage with stettle gauze See your doctor Punct"rl Wound.-Cover With sterile gauze and consul t doctor Immediately Serious infection can atlM unless properly treated ANIMAL BITES : Wash wounds free ly WIth soap and water. Hold under run ning tap fo r seyeral mmutes if possible. Apply an antiseptic approved by your doctor and cover With stetlle gauze compress. Alw.ys see your doctor im mediately So thai animal may be held in quarantme, obtain name and address of owner HEAT EXHAUSTION : Caused bv expasure to heat or sun. Symploms · Pale face. moist and clammy skin. weak pulse, subnormal temperature, VictIm usually conscIous. Trealment · Keep \llctlm IYlOg down. legs elevated, \I.ctlm wrapped in blankel Give salt water to drmk t 1 tsp salt to 1 glass water) 1,; glass every 15 minutes. Call doctor.
• Don't give nuids unless dll'yed m gettmg to doctor. then g ive only water (Hot t.a, coff. .. milk or broth may be trlld If water IS not lolerated.)
GENERAL DIRECTIONS FOR FIRST AIO 7 . Avoid or overcome by UStng blankets or 2 . MalOtatO an open airway
• Nlv.,. gnl' liquid to.n unconscIous pefaon Pallenl muSI be alert.
3 . Control severe bleedlOg by d i -
• KI~ Victim lying down. prellrably With head lower than body.
, . Effect a prompt rescue .
chilling covers,
If available.
rect pressure over bleedIng site No tourniquet
• Coyer victim both und.r and .round hiS body
• 00 not perm it yictlm to become .bnormally hot
4 . Glye First Aid for poisoning.
• Reanurl Ylctim .nd ayold lettmg him Me other Victims. or I'll' own injury
5 . Do not move \llctlm unless il is
• Falntmg i, most common end last form of 'hock Pat ient will respond in 3060 MCOnd, by merely .1I0wlng p,ttlnt to lie Mad down If paatlbl. on floor
I
necessary fOf nfety r••sons.
e.
Protect the VIctim from unnecessary menipulation and di,turb,nc.,
8 , Determ,"e the mjur i es or c.use for sudden Illness
t . hamtOe the ytCtim methodiUIlV but be guided by the kind of accidenl or sudden Illness and the need of the situation . 10, C'rry 001 the indicated First Aid.
•
r
The $Il mosl ,mpofunt word. In the English Ilngu-ve ' I adml' I mad. I miSlike The five mostlmportlnl words You d.d • good job. The four mOlt Important WOlds: Whll II your opInion? lhe three most Importanl WOld. II you pl ..... The two most Important wOfds Thanil. you
The one mosl Important word W. The one 'ent Important word I
.
when you .h,r. It 'Nllh others. II'S. plcmc
Happmess IS hke polato salad -
Just about the time you thmk you can make ends meet. somebody moves the end.
you may be the only blble some people , • .ct
Be careful how you live -
A. recipe thai IS not shared wllh others Will soon be forgotten but when it' •• h.r~ . it will by future generations
t.. .ntoved
I'
Monday 's child ,s fa'f 01 face. Tuesday's child lull of grac • . Wednesday 's child IS lOVing and giving. Thursday's child works hard for a hvmg .
Frlday's child full of woe. S.turd . y·. cMd h •• f.r to go. Butth. child th.t is bom on the S.bb.th d.y Is br.ve .nd bonny . • nd good.nd g.y.
I'
PERPETUAL CALENDAR SHOWING THE DAY OF THE WEEK FOR ANV DATE BETWEEN 1700 ANO 2499 Table of Domm,cal Leners
Month
Centu,.es Year of the C.ntury
8 8 8
N
• Denote Leap · Years
0 ' ~; 1 2 30 3 31 '4 ' 32 5 33 6 3' 7 35 '8 ' 36 9 37 10 38 11 39 '40 13 41 I. 42 15 43 '16 ',4 17 45 46 19 47 '20 '48 21 49 n 50 51 23 ' 2' ' 52 25 53 54 26 27 55
'"
,.
I I
N N
M N
8 g8 - ""'" ~
, 56 '~~ C 85 57 58 86 A 59 87 G '60 '88 61 89 0 62 90 C 63 91 '64 '92 G 65 93 F 9, 66 67 95 0 '68 '96 97 A 69 70 98 G 71 99 f
•
N
0 0 0
N
A
G F
0
G F 0
C A B G A f G
0
, • • , •,
'72
73 74
75 '76 77
7. 79 '80 81 82 83
0 C
A
C
G f
0 C
• ,
A f
0 C
G F
0 A C 0 f A 8
G A G F 0 C
• , , • ,,• , 8 , •
A F
0 C
A
0 F C A C G F A
G
G F A G
A
F
C
0 C
A 0 G
Jun. F.lxuMY . August Se t . Oec 1 8 15 22 29
C F
0 0
• 61~, , ,•• , •8 , C
J.nu.ry. October F.b .. M.r . Nov JMI .• Apt . Jul.,
0 C
Mo,
2 3 4 5 6 7
9 16 23 30 10 17 2. 31 11 18 25 12 19 26 13 20 27 I. 21 28
•,
50
M T.
w
Tn F
S.
,• A C
F 0 G
So S. M T.
w
Tn F
0
,
G C
A 0
DominIC" Letter C F
• ,
0
, G
A
F
•
F
•, G C A
F
G C
F
Tn
w
T.
So S.
F
Tn
M
A
So S. T.
w
Tn
•
F
M
T.
w
Tn S. 50 M
T.
0
w
F Sa 50 M
G C F A
0
•,
M T.
w
Tn F
S. S.
EXPLANATION Fmd f".t the reM 01 the Century .nd m hne With thet 'Igure at th. fight . m lhe proper c~umn u~r 1~ helMiing Centu,,.s . Will be found the DomlnlC.' l.tt., of the y•• r Then m the t.b'. headed Oomil'licM Le"., .nd In Itn. wllh th. proper Month find the len... VIOU~., determined Run down thiS cotumn until you .r. in line With the proper D • ., of lhe Month .nd at the ,"t.rMellon you Win find the 0.'1 of the W . .Il. In L•• p-V •• tllhe DommlC" len..... for J .... ulfY.nd Feb.-u.ry win be found In th. lin.s wh.r. the.. month. er. ptlnted m It.llcs. EXAMPLES On wh.t d • ., 0' the w .... did J.nu.ry 5 . 1891 . 1.111 For 189' th. DommIC" l.ner IS ·' 0 : ' Ah.r finding thl. I.tt., opposite J.nu.ry in the upper fight h.nd labl• . .nd running down th.t column until you er. ~t. 5 (the d.y of the month). you will find Monday. For JMlu.ry 1. 1876. the Domlmc.1 L.n., i. "A." Unct.r ··A:· .nd in hn. with 1 is Slturd• .,
pr.-
APPETIZERS, PICKLES, RELISH
SOUPS, SALADS, DRESSINGS, SAUCES
MAIN DISHESMEAT, SEAFOOD, POULTRY
Expression of Apprecia'tion The cookbook committee wishes to thank all those people who gave so willingly of their time in collecting these recipes. We hope that everyone has as much fun using it as we have had putting it together for you. We have endeavored to combine the practical with the unusual in order to provide an outstanding book. We know many famil ies will enjoy these recipes.
MAIN DISHESEGG, CHEE;5 E, SPAGHETTI, CASSEROL
VEGETABLES
BREAD, ROLLS, PIES, PASTRY
CAKES, COOKIES, ICINGS
DESSERTS
CANDY, JELLY, JAM, PRESERVES
BEVERAGES, MISCELLANEOUS
A PERSONALIZED COOK BOOK IS A GIFT THAT'S APPRECIATED FOR ALL OCCASIONS
ORDER SEVERAL FOR GIFTS WHILE THEY ARE STILL AVAILABLE
•
Keep a toothbrush around the kitchen sink-you will find it useful in cleaning rotary beaters, graters, choppers and similar kitcijen utensils.
I
,
Instead of trying to iron rickrack on the right side of the garment. turn the article. The rickrack can be pressed perfectly. When your hands are badly stained from gardening. add a teaspoon of sugar to the soapy lather you wash them in.
Ir>
I~ r'
Use paper cups as handy containers for your "drippings" in the refrigerator as they take up little room and can be thrown away when empty. Before emptying the bag of your vacuum cleaner, sprinkle water on the newspaper into which it is emptied. and there will be no scattering of dust.
To whiten laces, wash them in sour milk. To remove burned-on starch from your iron, sprinkle salt on a sheet of waxed paper and slide iron back and forth several times. Then polish it with silver polish until roughness or stain is removed . Dip a new broom in hot salt water before using. This will toughen the bristles and make it last longer. Try waxing your ashtrays. Ashes won't cling, odors won't linger and they can be wiped clean with a paper towel or disposable tissue . This saves daily washing .
n
Plant a few sprigs of dill near your tomato plants to prevent tomato worms on your plants. Marigolds will prevent rodents. Spray garbage sacks with ammonia to prevent dogs from tearing the bags before picked up. You can clean darkened aluminum pans easily by bailing in them two teaspoons of cream of tartar mixed in a quart of water. Ten minutes will do it. Fresh lemon juice will take away onion scent from hands. Wash old powder puffs in soapy water, rinse well and dry thoroughly. Then use them for polishing silverware. copper and brass. Soak colored cottons overnight in strong salt water and they will not fade. To dry drip-dry garments faster and with fewer wrinkles, hang garment over the top of a dry cleaner's plastic bag. If a cracked dish is boiled for 45 minutes in sweet milk, the crack will be so welded together that it will hardly be visible, and will be so strong it will stand the same usage as before.
I
1
APPETIZERS, PICKLES, RELISH
I
BACON YUM YUMS
r
2 lb. thick sliced bacon 1 1/2 c. brown sugar
Mrs. Jerry Davis 1 1/2 Tbsp. mustard
Place bacon sl ices in a single layer in a shallow jelly-roll pan. Combine brown sugar and mustard; sprinkle mixture over bacon slices. Bake at 250 degrees for 1 hour. Drain; cut into desired pieces with kitchen scissors. These may be served for a brunch or as an appetizer. Serves 10 - 12. SWEET POTATO BONBONS
Frances Wolf
3 lb. sweet potatoes, peeled and cooked 1/4 c. butter 1/2 c. brown sugar 1 tsp. salt
12 pecan halves 1/2 tsp. grated orange ri nd 6 big marshmallows, halved 4 c. crushed corn flakes 1/3 c. melted butter
Mash potatoes until light and fluffy. Beat in butter, sugar, salt and orange rind. Let cool. Divide into 12 equal portions. Press potatoes around each marshmallow half, being careful to keep marshmallow in center. Shape into ovals. Roll each in melted butter, then in crushed corn flakes. Top with a pecan half if you wish. Place on greased baking sheet. Bake in 400 degree oven for about 10 minutes. These can be made up ahead of time, then baked when you want them. Really something nice for com po ny • PARTY MEATBALLS
Erple Terry
Combine: 1 beaten egg 1 lb. bulk pork sausage 1/2 c. cracker crumbs •
I
l
1/2 c. milk 1/2 tsp. rub~ed sage
Roll into tiny meat balls and brown for 15 minutes. Combine: 1 Tbsp. vinegar 1 Tbsp. soy sauce 1/4 c. catsup 1/2 c. water 2 Tbsp. brown sugar Pour over browned meat balls and simmer for 20 minutes.
1
r r
Heat cheese soup over low heat I odd tomatoes. Simmer on low heat for 5 minutes. Use as a dip or pour over Nachips. MEXICAN DIP
Jana Gibbons
Place in order on serving plate: Loyer 1 - Mix: 1 tsp. salsa sauce (jalapeno 1 can refried beans 1 pkg. taco seasoning rei ish) Loyer 2 - Blend: salt
c. sour cream
2 - 3 avocados Loyer 3 - Mix: small can chopped green chil ies
2 - 3 chopped tomatoes 3/4 can chopped ripe olives
Loyer 4 - Sprinkle: grated cheddar cheese Top with the rest of the chopped 01 ives. J ill Strother
CHEESY-SHRIMP DIP
1 pkg. Crocker Borrel sharp cheddar cheese
shrimp (tiny or cocktail size) 1 can cream of shrimp soup dash of A -1 sauce
I I I I I I
Melt cheese with small amount of milk. Add other ingredients. Keep worm in fondue pot or Crock-Pot. Serve as dip for any row vegetable. DOCTORED DILL PICKLES
Mrs. Bill Hukriede
Drain juice from dill pickles and slice crosswise. Mix: 3 c. sugar 1/2 c. vinegar
1 tsp. celery seed 1 tsp. mustard seed
Add with cucumber slices and bring to boiling point. Put in jars and refrigerate.
3
CRACKER · SNACKERS
Mrs. Harold Terry 1 c. crushed saltine crackers 1 tsp. vani lIa
2 eqgs, slightly beaten 1 c. sugar 1 c. crunchy peanut butter
r
Bake in 8-inch square pan at 350 degrees for 20 minutes.
,
Jan i ce Robberson
HAM BALL
dash of Tabasco sauce sprinkle of garlic salt
2 (4 1/2 oz.) cans deviled ham 3 Tbsp. chopped onion 1 Tbsp. mustard
Blend all ingredients together. Mound on plate. Ice with 1 (3 ounce) package of cream cheese mixed with 4 tablespoons milk. CHEESE BALL
Ann Hall 1 generous Tbsp. Worcestershire sauce 1/2 c. chopped parsley (dry or fresh) 1/2 c. chopped nuts
2 (8 oz.) pkg. cream cheese 1 (5 oz.) jar Old English or bacon cheese 1 (5 oz.) jar Roka Blue cheese 1 medium onion, grated or equivalent dried onion flakes
[
Have cheeses at room temperature. · Blend first five ingredients with electric mixer until smooth. Add 1/2 of the nuts and porsley and mix well. Chill. Shape into one large or two smaller balls; chill again. When balls are firm, roll in remaining parsley and nuts to coat. Serve with crackers.
I
CHEESE BALL
[
Beverly Hilton 2 Tbsp. finely chopped onion 1/4 c. chopped green pepper 1 tsp . seasoning salt 1 c. chopped pecans
2 pkg. (8 oz.) Philadelphia cream cheese 1 (8 oz.) can dra i ned crushed pineapple
Mix well. Use part of pecans in mixture and shape into ball. Roll ball in remaining pecans. NACHOS
Henrietta Hayes
2 cans cheddar cheese soup
1 can Ro-te I tomatoes and green chilies (drained) 2
I I
I I l
~
Evelyn Hardwick
KOSHER DILL PICKLES
f. r •
35 to 40 cucumbers (3-4 in.) 3 Tbsp. mixed spices 3/4 c. sugar
1/2 c. salt 4 c. vinegar 4 c. water dill
r
I
I
Wash, dry, and cut cucumbers into halves lengthwise. Add spices (tied in a bag) sugar, salt, vinegar to water. Simmer 15 minutes.
Put into each quart jar:
•
1 clove garlic 1 bay leaf 1 head of dill
1/2 tsp. mustard seed 1 piece of hot red pepper
Pack in cucumbers. Heat brine to boil. Pour over pickles. · Cover with more dill. Process pints and quarts 15 minutes in boiling water bath. SWEET PICKLES
Mrs. Bill Hukriede
Pack medium size cucumbers in 1/2 gallon jar. Add: . 2 Tbsp. salt 1 1/2 tsp. pickling spice
1 tsp. alum 2 c. vinegar ~
Finish filling jar with water. Let stand 30 days. Drain and slice. Add 3 cups sugar and refrigerate. BEET PICKLES
Loraine Whittington
Cook, peel and pack in jars either whole or sliced beets. Syrup: 1 pt. cider vinegar 1 tsp. salt 1/2 pt. cold water 2 Tbsp. mixed spices (spices should be put in a small bag) 1/2 c. sugar
i I
Put all in a kettle and bring to a boil. Pour over beets and seal. SWEET PICKLES
Mrs. Burnis Duncan
1/2 gal. cucumbers Mix together and pour over cucumbers the following: 4
I
2 c. vinegar 2 Tbsp. salt 1 Tbsp. alum
1 c. water 1/2 tsp. pickl ing spices
Seal jars. Let stand at least 3 weeks. Open and slice cucumbers into bowl. Cover with 2 cups sugar. They make own juice. 1 cup sugar to quart. ZUCCH INI PICKLES
Mrs. Floyd Hemphill
3 c. vinegar
14 c. zucchini
4 onions 6 Tbsp. salt 1 green pepper, chopped 1 red pepper, chopped 4 1/2 c. sugar
1 1-/2 tsp. turmeric
1 tsp. dry mustard 2 tsp. celery seed 1/2 tsp. black pepper 2 Tbsp. cornstarch
Cut zucchini and onions in bit sized pieces. Combine with salt, add enough water to cover and let set overnight. Drain and rinse several times. Add remainder of ingredients, bring to a bail and boil slowly for 3 minutes. Pour into hot jars and seal. FRESH CUCUMBER PICKLES
Nadean Merritt
Mix together ond Jet stand 1 hour.
1 tsp. sal t
7 c. thin sl iced small cucumbers
Mix and combine with cucumbers:
2 c. sugar 1 c. diced onion 1 c. diced green pepper
1 tsp. celery seed 1 c. vinegar
Will keep over a month in refrigerator. CUCUMBER RINGS
2 gal. cucumber rings
•
Sharon Henderson
2 c. lime
2 gal. water 8 sticks cinnamon
Syrup: 2 1/2 c. water 2 c. vinegar
10 c. sugar 1 pkg. red hots
Mix lime and water, peel cucumbers, and cut in rings. Cut 5 (Cont.)
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out seeds. Pour lime water over cucumbers ond let stond overnight . Wash and soak in water 3 hours. Drain gnd simmer cucumbers in 1 cup vinegar, 1 small bottle of red coloring, and water to cover for 2 hours. Drain and discard liquid. Bring vinegar, water , sugar, cinnamon and red hots to boil and pour over cucumbers. Let stand overnight, drain, and reheat syrup to boil. Pour over cucumbers for 3 mornings. Seal while hot.
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Loraine Whittington
BREAD & BUTTER PICKLES 1 qal. sli ced cucumbers 8 small sliced onions 1/2 c. salt 5 c. vinegar 5 c. sugar
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tsp. celery seed 1/2 tsp. turmeric tsp. cloves Tbsp. mustard seed
Scrub and slice cucumbers into 1/8 inch thick slices . Cover cucumbers and onions with salt for 2 hours and then drain. Add other ingredients and bring to a boil. Boil 10 minutes or until crispy. Pack in jars. Yield: 5 quarts. REFRIGERA TOR PICKLES
Verna Mae Swaffar
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Del icious and easy to fix: 1 gal. sliced (not too large) cucumbers 2 large onions, sliced 1 qt. white vinegar 3 c. white sugar
1/4 c. (or less) canning salt 1 tsp. mustard seed 1 tsp. celery seed 1 tsp. turmeri c
Mix cucumbers and onions in a large mixing bowl. Heat vinegar, sugar and spices to boiling. Let simmer 5 minutes . Pour liquid mixture over cucumbers. When cool, put in jars. Use liquid over pickles. Set in refrigerator. In seven days, they are ready to serve. Will keep for months. DILL PICKLES
Loraine Whittington
Pack cucumbers in sterilized jars. Make a brine by bringing to a boil: 5 pt. water 1 pt. vinegar
1/2 c. salt
Pour this brine over the cucumbers while boiling hot. Put a stem of dill in bottom and another ~n top. Seal. These pickles will
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turn white and you will think they will spoil, but they clear up and are fine. • SWEET PEPPER RELISH
Opal McGlothlin
3 lb. green bell peppers 3 lb. red bell peppers
12 medium onions
Put through food chopper coarse. Pour boiling water over and let stand 5 minutes. Pour off water. Add: 4 level tsp. salt 3 c. vinegar 6 c. sugar mustard seed Boil 20 or 30 minutes. Put in sterilized jars and seal. Makes 5 pints. ZUCCH INI RELISH
Evelyn Hardwick
12 c. coarsely ground zucchini 2 coarsely ground green peppers 2 chopped sweet red peppers 4 c. coarsely ground onions 1/3 c. pickling salt
1 tsp. turmeric powder 1 tsp. curry powder 1 tsp. celery seed 1/2 tsp. pepper 3 c. vinegar 41/2 c. sugar
In large enamel pan, mix pickling salt into vegetables. Let stand overnight. Drain and rinse with cold water. Mix together rest of ingredients; odd to vegetables in large enamel pan; boil 20 minutes. Pour into sterilized jars and seal. SPECIAL CORN RELISH
Evelyn Hardwick
1 qt. fresh corn, cut off the cob 3 c. ripe tomatoes, without seeds 1/2 c. (about 3) chopRed green peppers
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3/4 c. chopped sweet red pepper (about 1) c. chopped unpeeled green cucumber c. chopped onion
Pickl ing solution: c. sugar pt. vinegar Tbsp. salt
1 tsp. celery seed 1 tsp. mustard seed
Wash and drain vegetables. Cut corn from cob. Scrape cobs (Cant. )
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to get all of the milk from the kernels • .combine with all of the other prepared vegetables in a large pot or preserving kettle. Mix the pickling solution separately; pour over the vegetables; simmer for 1 hour and place in sterilized jars. Seal while very hot to preserve flavor.
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Donna Di lbeck
ZUCCHINI SQUASH RELISH
1 red pepper, ground 5 Tbsp. salt
11 c. ground zucchini 4 c. ground onions 2 green peppers, ground
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Mix well and let set overnight. Drain. Rinse and drain again. Put in kettle and add: 1 Tbsp. turmeric 21/2 c. vinegar 2 tsp. celery seed 4 c. sugar 1 Tbsp . dry mustard 1 tsp. black pepper 1 Tbsp. cornstarch or 3 Tbsp. flour Cook slowly for 30 minutes. Put in jars and seal. Mokes about 6 pints. CHRISTMAS RELISH
In memory of Agnes Baker
10 sweet peppers 10 green peppers 7 large onions 1 stalk celery
2 1/2 c. sugar 2 1/2 c. vinegar 1 1/2 Tbsp. salt
Grind peppers and onions. Chop celery fine. Pour boil ing water over mixture. Let stand 30 minutes. Drain and add sugar, vinegar and salt. Cook 5 minutes and seal. ZUCCHINI RELISH
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Mrs. Floyd Hemphill
10 c. ground zucchini 4 c. diced onions 1 red sweet pepper 1 green sweet pepper 5 Tbsp. salt
2 1/4 c. vinegar 6 c. sugar 1 tsp. nutmeg 1 tsp. black pepper 2 tsp. celery seed
Combine zucchini, onion, red pepper and green pepper, and add salt. Let set overnight. Wash and drain, and add remainder of ingredients. Boil, and pack in hot jars and seal.
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QUICK VEGETABLE RELISH
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Virginia (Swearingen) Buntin 2 tsp. salt 1/4 c. vinegar 1/2 tsp. mus tard seed or di II
2 c. diced tomatoes 1/2 c . diced celery 1 1/2 c. diced peeled cucumber 1/4 c. brown sugar
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Combine all ingredients and mix well. Refrigerate for several hours before serving. May be kept for 3 months in the refrigerator .
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MEXICAN HOT
Opal Henderson
12 tomatoes (uniform size) 4 onions 1 red pepper (hot) 3 green peppers (hot)
4 Tbsp. sugar 1 Tbsp. salt 1 c. vinegar
Scold and peel tomatoes. Chop fine and cook until thick. Seal hot. May be doubled or tripled for large cooking. This was given to me by my mother, Mrs. F. E. Shepherd, in 1926~
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Salads and Salad Dressings Jor Appeal :10 :1he Appetite Chill ingredients before mixing-except for molded salads. Provide tartness in the body of salad or dressing . Use salad greens other than lettuce sometimes. Have you tried chicory, escarole, endive, kale , spinach, dandelion greens, romaine. watercress, and chinese cab-
bage? Sprinkle orange, lemon. lime, or pineapple juice on fruits that may turn darkapples, peaches. and bananas, for instance.
For tossed green salads, tear greens in fairly large pieces or cut with scissors. Larger p ieces give more body to the salad.
Prevent wilting and sogginess by drying the greens used in salads. draining canned foods well before adding to salad. using just enough salad dressing to moisten. For raw vegetable salads, add dressing at the last minute.
1. 2. 3. 4. 5. 6. 7.
Sliced pineapple, apricot halves, sweet red cherries. Watermelon balls, peach slices, orange slices. Grapefruit sections, banana slices. berries or cherries. Grapefruit sections, unpared apple slices. Peach slices, pear slices, halves of red plums. Pineapple wedges. banana slices. strawberries. Cooked dried fruit . white cherries, red raspberries.
Jruil and Ufjetable CombinationJ 1. 2. 3. 4. 5.
Shredded raw carrots, diced apples, raisins. Sliced or ground cranberries , diced celery and apples, orange sections. Thin cucumber slices, pineapple cubes. Avocado and grapefruit sections, tomato slices. Shredd ed cabbage. orange sections, crushed pineapple.
Ufjetable CombinationJ 1. 2. 3. 4. 5. 6.
Grated carrots. diced celery. cucumber slices. Spinach, endive, or lettuce. with tomato wedges . Sliced raw cauliflower flowerets, chopped green pepper, celery, pimiento. Shredded cabbage. cucumber cubes, slivers of celery. Cubed cooked beet s. thinly sliced celery, sweet onion s. Cooked whole -kernel corn and shredded snap beans, sweet pickles. onion rings.
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SOUPS, SALADS, SAUCES, DRESSINGS
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CHILI
Donna Sipe
Soak 2 cups brown beans overnight, and cook about 1 hour. Brown in skillet: 3 small onions, chopped 2 lb. hamburger Cook slowl y until meat is brown, but nat hard, then add to beans. Add:
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1 to 2 cans tomatoes
1/2 c. chili powder 1 1/2 tsp. salt
1 tsp. pepper 1 tsp. paprika 1/2 tsp. garlic salt
Cook slowly uncovered 3 to 6 hours. Add water as needed • Stir often. GRANDPA DOYEL'S HOMEMADE CHILI
3 lb. ground beef 2 qt. canne.d tomatoes (blended) 4 chopped onions
Wi lIa Jean (Seth) Shafer
salt and pepper 4 Tbsp. chil i powder (more or Iess to taste)
Brown meat. Add onions to meat just before meat is done. Blend in tomatoes. Add salt and pepper to taste. Add meat and onions to tomatoes. Add chili powder and simmer for 2 hours. Serve with brown beans. MEXICALLIE CHILI
1/4 c.
salad oil
1 c. chopped onion 1 c. chopped green pepper 1 clove garl ic, crushed . 2 lb. ground beef 2 cans tomatoes and juice 1 can (6 oz.) tomato paste 2 Tbsp. chili powder 1 Tbsp. sugar
Maudie Vincent
3 tsp. salt 1/4 tsp. pepper 1/8 tsp. paprika 2 bay leaves 1 tsp. cumin 1 tsp. dried basil leaves 2 cans kidney beans, drained 1/2 c. grated cheddar cheese
In hot oil in large skillet, saute onion, green pepper and garlic, stirring until tender - about 5 minutes. Drain off oil. (Cant .)
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In a 5 quart Dutch oven, brown beef . Drain fat off beef; add drained vegetable mixture. • Add all remaining ingredients except beans and cheese; simmer 1/2 hour or until very thi ck. Add beans, heat gently several minutes. Sprinkle cheddar cheese over mixture. Heat under broiler a few minutes - long enough to melt cheese. Mrs. Fred Harris
SALAD 1 can Eagle Brand milk 1 carton Cool Whip
1 can cherry pie fill ing 1 can pineapple chunks or crushed (drained)
Put in bowl in order given, mix and serve. PINEAPPLE CHEESE MOLD ' 1 (3 oz.) pkg. lime jello 1 c. boi Ii ng water 1 c. evaljrated milk (Pet) 1 c. sma I curd cottage cheese
Vera McDougall 1 can (1 lb. 4 1/2 oz.) drained crushed pi neapple 1/2 c. mayonnaise 1/4 c. chopped celery 1/4 c. chopped nuts
Dissolve jello in boil ing water, cool. Stir in remaining ingredients and pour into 1 quart mold. Chill. Serves 8. STRAWBERRY JELLO SALAD Mix together: 2 pkg. strawberry jello (small) 1 c. boiling water 1 large can crushed pineapple, drained
Leoma Michael 3 mashed bananas 2 (10 oz.) pkg. frozen strawberries, thawed 1 c. nuts
. Divide into 2 equal parts, and set one part aside. Pour 1 cup sour cream over set jello. Pour remaining jello over the sour cream. Mae Lowery
BLUEBERRY SALAD 2 pkg. blackberry or black cherry jello 2 c. hot water
can blueberries small can crushed pineapple
. Mix and pour in 8 x 8 inch pan. Cover with small package 12
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of cream cheese, mixed with 1/2 carton sour ,cream , 1 teaspoon sugar and 3/4 cup of chopped nuts. Serves 10. STRAWBERRY SALAD
Kathy Cullers small can crushed pi neapple, drained large banana, crushed and rolled in 1 tsp. lemon juice
1 p-kg. strawberry gelatin
1/2 to 3/4 c. hot water 1 (10 oz.) pkg. frozen strawberries
Dissolve jello in water and add remaining ingredients in order. Topping: carton sour cream 3 oz. pkg. cream cheese
1/2 c. powdered sugar 1 c. miniature marshmallows
Mix together and spread over gelatin mixture which has set. When used as a dessert use whipped topping instead of sour cream. JELLO SALAD
Mrs. He nry Fe rguson
Dissolve: 1 box jello (any flavor) in 1 c. boil ing water Add: c. cold water (part can be fruit juice)
2 c. cubed apples 1/2 c. whole walnut kernels
Let chill. The apples and nuts give the salad a crunchy taste. Mrs. Sandra Ash
JUBILEE CRANBERRY SALAD Mix in a medium bowl: 2 c. sugar
1/2 bag chopped fresh cranberries
Mix in another medium bowl: bag miniature marshmallows 1 can crushed pineapple Cover both bowls and put in refrigerator overnight. Next day mix all ingredients together and add: 1 pint whipped whipping cream. Put in oblong pan. Spri nkle chopped nuts on top and freeze • Take out and serve. This can be- used as a vegetable or dessert.
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• Mrs. Aubrey Kee ling
CRANBROSIA 1 1 2 1 1
2 c. raw cranberries, coarsely chopped or ground c. sugar can (11 oz.) mandarin oranges, well drained can (8 oz.) pineapple chunks, well drained
c. shredded coconut large banana, cubed envelopes unflavored gelatin c. sour cream c. whipping cream
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Combine cranberries and sugar. Mix thoroughly to dissolve sugar. Drain oranges and pineapple thoroughly and reserve liquid. Add oranges, pineapple, coconut and banana to cranberries. Sprinkle gelatin over 3/4 cup of combined juices to soften. Place over medium heat, stirring constantly to dissolve gelatin. Add to fruits. Fold in sour cream. Whip cream until stiff peaks form. Fold into fruit mixture. Turn into 13 x 9 x 2 inch dish or 2 quart mold. Chill thoroughly until firm, overnight if possible. Verna Mae Swaffar
SEVEN UP SALAD 2 c. 7-Up 2 c. boiling water 1 large can crushed pineapple, drained, reserve juice 1 c. small marshmallows 2 large bananas
2 ekg. lemon Jello 1/2 c. sugar 1 c. pineapple juice 2 Tbsp. butter 2 Tbsp. flour 1 egg, beaten 1 pkg. Dream Whip
Dissolve gelatin in hot water and 7-Up. Let jello set up before adding, pineapple, marshmallow and bananas. Combine sugar, juice, butter, flour and egg. Cook over low heat until thick. Cool. Fold in Dream Whip. Spread over Jello. Sprinkle with grated cheddar cheese. Dorothy Fare
FRUIT SALAD
large pkg. miniature marsh1 c. pecans (chopped) mallows 1 bottle red maraschino cherries 1 large can sliced pineapple 1 bottle green maraschino 1 large can pears cherries 1 large can peaches 6 bananas, sliced 2 cans mandarin oranges , Slice fruit into ti~y pieces and drain juice off.
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Dressing: 2 eggs 3/4 c. sugar 1 Tbsp. flour 1 c. pineapple juice
"uice from 1 lemon \ /2 tsp. salt 2 Tbsp. oleo 1/2 c. whipping cream
Mix lemon and pineapple juice. Mix flour and sugar. Beat yolks of eggs with flour and sugar. Beat egg whites and add yolks of eggs, then add lemon and pineapple juice. Add butter and cook until mixture is thick. After cooling, mix well. Just before serving, add the whipped cream and chi lied fruit. ORANGE GELATIN SALAD 2 boxes orange Jello 2 c. hot water 1/2 c. pineapple juice 1/2 c. apricot juice
Jan Copper c. crushed pineapple c. mashed apri cots 10 chopped marshmallows
Dissolve Jello in hot water. Add marshmallows immediately to allow them to melt. Add fruit and let stand until set. Then spread over top of sal ad the following topping: 1/2 c. pineapple juice 1/2 c. apricot juice 1/2 c. sugar 2 Tbsp. flour
2 Tbsp. butter 1 egg 1 c. heavy cream grated cheese
Mix all together except cream and cheese and cook until thick. Cool and add cream which has been whipped. Spread over Jello and cover with grated cheese. FROZEN STRAWBERRY SALAD 16 large marshmallows 1 c. crushed frozen strawberries (for more flavor, don't drain) 1/2 c. drained crushed pineapple
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Dorothy Halvorson 1/4 c. salad dressing 3 oz. cream cheese 2 bananas, cut fine 1 c. Cool Whip
Melt marshmallows with 2 tablespoons strawberry juice in double boiler. Add softened cream cheese and cool the mixture. Add other ingredients. Lastly fold in Cool Whip. Use an 8 x 12 inch pan and free~e.
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Margaret Mitchell
WHIPPED COTTAGE CHEESE 1 c. cottage cheese (dry or washed) 1/4 c. skim milk
2 Tbsp. lemon' juice sa It to taste
Put all in blender. Variations: Mix with garlic salt and parsley Mix with chopped fruit Mix with cinnamon and sugar Mix with chives Mix with chopped onion and Worcestershire souce. Mrs. Alvin Schad
BLUEBERRY SALAD 2 pkg. qrape Je II 0 1 can blueberry pie filling 1 (#2) can crushed pineapple (drained)
1 small pkg. cream cheese 1 small carton Cool Whip
Dissolve Jello in 1 cup boiling water. Add enough to pineapple juice to make 2 cups. Add blueberries and pineapple and pour in dish or mold. Topping: Soften cream cheese and mix with Cool Whip and spread on top. Pecans may be added to topping if desired.
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In, memory of Mrs. R. E. Land
PINEAPPLE CHEESE SALAD Cook until thick: 1/4 c. vinegar 1/2 c. sugar
1 egg 1 Tbsp. cornstarch
When cool, stir in: 1 can (20 oz.) chunk pineapple
1/2 lb. cubed American cheese
We have used this recipe many years. SALAD
Dorothy Halvorson
1 can fruit cocktail (fruit and can mandarin oranges (fruit juice) and juice) can crushed pineapple (fruit and juice) Stir in 1 package. instant vanilla pudding. Fold in 2 cups 16
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Cool Whip. Add 1 or 2 cups miniature marshmallows. Serve. r
FROZEN CHERRY SALAD 1 can cherry pie fill ing 1 (9 az.) carton Cool Whip 1 can Eagle Brand milk
Judy Terry c. miniature marshmallows 1 small can crushed pineapple (drained) 1/2 c. chopped pecans (optional)
Mix all ingredients and pour in a 9 x 13 x 2 inch cake pan. Freeze. Remove from freezer 15 minutes before serving. FROZEN FRUIT SALAD (3 oz.) pkg. strawberry Jello c. boil ing water can (6 oz.) frozen concentrated lemonade
Jewell Davis 3 c. thawed Cool Whip 1 can (16 oz.) sliced peaches 1 can (8 1/2 oz.) pear halves
Drain and chop fruits. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into 9 x 5 inch loaf pan. Freeze until firm, unmold and slice or cover with Saran Wrap and use as desired. Makes 1 2 serv i ngs. LIME JELLO SALAD pkg. lime jello, soak in 1/2 c. cold water 5 min.
Corda Nickle 1 (#1) can crushed pineapple 1/2 c. sugar
Bring pineapple and sugar to a boil, add jello mix. Let chill until partly set. Add 1 cup American cheese. Whip 1/2 cup of cream or Milnot. Stir all together. Keep in refrigerator. Keeps well. GOOSEBERRY SALAD box lemon jello
Loraine Whittington 1 box lime jello
Mix with 1 cup boiling water and set aside. Cook 2 cups gooseberries with 1 1/2 cups sugar and 1 cup water until well done. Mix jello mixture and gooseberry mixture with 1 small can frozen orange juice and let cool. Add: 1 cup chopped nuts and 1 cup chopped ce lery. Mix well. Stir occasionally until set.
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AUTUMN SALAD 1 c. chopped cabbage 1 c. chopped celery 1 large unpeeled red apple (diced)
Frances Wolf 1/2 c. raisins 1/4 tsp. salt 1/4 c. salad dressing lettuce
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Combine all ingredients. Serve on lettuce leaves. Serves 4. MARSHMALLOW SALAD
Jean Schod
Dressing: 1 Tbsp. me Ited butter 2 Tbsp. flour 1 pt. half and half Cook and cool the above. Cut up 1 pound marshmallow and 1 large can pineapple. Pour dressing over marshmallows and pineapple. Add nuts and grapes if wanted. Add 1 pint cream, whipped. Dress with English walnut halves and maraschino cherries. Allow to ripen overnight in refrigerator. COTTAGE CHEESE SALAD 1 small carton cottage cheese 1 small can crushed pineapple 1 can mandari n oranges
Dimple Harris 1 pkg. orange or any flavor jello 1 small box Cool Whip
Mix cheese with pineapple, add dry jello, and oranges. Fold in Cool Whip. Mix well and chill. CRANBERRY SALAD Mix well: 1 pkg. ground cranberries
Mrs. Eddie Williams 2 c. sugar
Let stand overnight. ' Next morning, add: 2 pkq. Dream Whip, beaten well .
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1/2 c. nuts 1 c. miniature marshmallows
Mix well and set in refrigerator. We make this every Thanksgiving and Christmas. MOON SALAD 2 pkg. lime jello ' 1 can (#2) drained crushed pineapple 18
Emmeline Casper 3 Tbsp. salad dressing 1 pt. cottage cheese
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c . cream
1/2 c. pe cans
Dissalve jello in 1 cup boiling water. Set aside and cool. Beat salad dressing and cottage cheese. Add pineapple and nuts. Fold in whipped cream.
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SALAD
Mrs. Harold Terry
Cook as directed on package ond drain: 32 ounce package frozen vegetables. Bail for 5 minutes: c. sugar
1/2 c.oil
c. vinegar After it cools, add: 1 c. diced celery
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1 c. diced onion cooked vegetables
Let stand several hours. Can use 20 ounces frozen vegetables but makes it too soupy. This will keep several days in refrigerator. CHEESE PINEAPPLE SALAD
Becky Roller
1 pkg. lemon jello 1/2 c.walnuts 1 c. hot water 1/2 c. maraschi no cherries 1 can (No.2 1/2) chunk pi ne1 c. whipped heavy cream or apple Dream Whip 1/2 c. creamed style cottage cheese Mix jello in hot water and let set until nearly jelled. Add pineapple, cheese, walnuts and cherries. Let set again. Fold in whipped cream. PEAR & PINEAPPLE SALAD can pears, sliced (#2) can crushed pineapple pkg. lemon jello pkg. lime jello
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Erple Terry 2 c. boiling water 2 c. fruit juice (add enough water to make 2 c.)
Combine jello and boiling water. Let set until slightly thickened. Place pears in bottom of 9 x 13 inch dish and spread the pineapple over the pears. Pour on the slightly thickened jello. Let this set until firm. Whip 1 package Dream Whip and fold in 19 (Cont.)
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2 tablespoons Miracle Whip. Spread on top of jello. over top.
Lucille (Roller) Hoffman
ORANGE SALAD 1 pkg. tapioca puddi ng 1 pkg. vanilla pudding 1 pkg. orange jello
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Grote cheese
1 can mandari n oranges 1 can pineapple (chunk) 1 sl iced banana
Cook puddings and 3 cups of liquid from fruit juice and water. Cook until thick; odd jello and cool. Add fruit. Mrs. Maude Hemphill
MACARONI SALAD 1 c. small macaroni 1 tsp. salt 1/2 of small lettuce head (cut or broken into small pieces)
1/4 c. sweet pickles (chopped fine) 1/2 c. celery (chopped fine) 1/4 c. onion (chopped fine) 2 Tbsp. mayonnaise
Cook macaroni and salt until macaroni is tender (but do not overcook). Pour into colander I run cold water through until macaroni is cold. Mix with other ingredients. Sprinkle top with paprika I and garnish with rings or slices of sweet pepper I and tomato. SOUTHERN LAYERED SALAD
Donna Bowman
Use square or oblong plastic container with sealer type top. Fill half full with shredded lettuce. Put in following ingredients in order given: 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. chopped celery 1 pkg. (10 oz.) frozen green peas (cooked & cooled)
1 pt. mayonnaise 1 pkg. (4 - 6 oz.) shredded cheddar cheese 1/2 c. bacon chips
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Cover tightly and refrigerate 6 - 8 hours or overnight. Toss within plastic container and serve. CRISP SALAD head lettuce
Iva Roller 1 head cauliflower
Loyer in bo~1 in order. 20
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Mix: Ie. sour cream I pkg. Green Goddess dressing mix (Hidden Volley)
c. salad dressing or mayonnaise
Spread on top of cauliflower: diced onion
(12 oz.) pkg. cooked bacon, crumbled
Refrigerate overnight, don 't toss or mix until ready to set on table. Anno Pozniak
PEA SALAD I can peas, chilled I c. chopped celery Ie. chopped cheese
1/2 c. chopped sweet pickles 1/2 c. salad dressing
Mix the above ingredients and refrigerate. M.t..CARONI SALAD
Norma (Lasley) Whitson
Cook just until done:
(7 oz.) pkg. e Ibow macaron i
salt to taste
Add and let stand 10 minutes: 2 tablespoon vinegar. Add and mix all together with other ingredients: I c. diced Velveeta cheese 1/2 c. green mongo peppers 1/4 c. diced celery 2 Tbsp. chopped pimiento
I large chopped onion 2 diced hard boiled eggs I c. mayonnaise
Let stand I hour or longer. ORIENTAL SALAD Drain: can Chinese vegetables can French style green beans
Jessie (Campbell Cole) Dolton 3 oz. water chestnuts
Add: 1/2 c. nuts , I 1/2 c. diced celery
medium diced onion (Cont .) 21
• Bring to boil: 1 tsp. solt 3/4 c. sugar 3/4 c. vinegar
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1/2 c. oil 1 tsp. mustard seed
let cool and pour over vegetables. Will keep for week or more.
LAYERED SALAD
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Jacki Stephens
. In large salad bowl, layer as follows: 1 large head iceberg lettuce, 1 can sliced/drained water bite-size pieces chestnuts 1 stick cheddar cheese, shredded 1 small head caul iflower, bite-size pieces 8 sl ices cooked, crumbled bacon 1 c. chopped green onions {or 2/3 c. bacon bits} 1 box frozen peas, slightly 1 1/2 c. mayonnaise thawed
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Toss just before serving. Will keep several days covered in refrigerator if untossed. 4-BEAN SALAD 1 can ·1 can 1 can 1 can
wax beans red kidney beans green peas cut green shelly beans
Mix: 1 c. vinegar
Margaret Dav is 1 bell pepper {chopped} 1 c. celery {chopped} 1/2 c. onion {chopped}
1 c. oil
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Pour over beans and salt to taste. If too sour, add 2 tablespoons sugar.
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FROZEN PEA SALAD
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1 head lettuce 1 c • celery, diced 4 bailed eggs, sliced 1 pkg. frozen peas, uncooked Mix: 2 c. mayonnaise
Ruby Shirley 1 small onion, diced 1/2 c. pepper, diced 8 sliced crisp bacon, crumbled
2 Tbsp. sugar
Spread on top of layers. Top with grated cheddar cheese. Chi II overnight. 22
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3-BEAN SALAD
Frances Wolf
1 can yellow wax beans 1 can cut green beans 1 can red kidney beans 1 small onion (sliced thin) 1/2 green pepper (chopped) 1 c. chopped celery
1/3 c. sugar 1/3 c. vinegar 1/4 c. salad oil 1 hp. salt 1/4 tsp. pepper 1/2 tsp. celery seed
Drain beans thoroughly and rinse. Pour into large bowl. Add remaining ingredients . Cover and chill several haurs or overnight. To serve, drain well and serve on crisp salad greens. Serves 8 to
10. SLICED CUCUMBERS
Mrs. Junior Inman
4 medium cucumbers, slicedpeeled 3 Tbsp. sugar 1/2 tsp. salt
dash pepper 1/2 c. Miracle Whip 1/4 c. milk
Mix salt, pepper, sugar, Miracle Whip, and milk together. Pour over sliced cucumbers, and mix well. 3-BEAN SALAD
He nri etta Leonard
Drain well: 1 can green beans (whole) 1 can wax beans 1 can kidney beans
1/2 c. sal ad oil 1/2 c. vinegar
Mix well: sal t & pepper to taste 3/4 c. sugar
1/2 c. chopped onion
Pour over the beans. Mix well and let set overnight. CAULIFLOWER & BROCCOLI SALAD
Iva Roller
1/2 medium onion, grated 1 head of cauliflower 1 pkg. fresh or frozen broccol i tips
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Dressing: 1/2 c. mayonnaise 1/2 c. sugar , 1/4 c. vinegar
2 Tbsp. salad oil 1 tsp. salt (Cont .) 23
Mix dressing well and pour aver cauliflower, broccoli and onion. Marinate at least 2 or 3 hours in refrigerator before serving. FROG EYE SALAD
Jewell Davis
Boil 1 cup Acini de Pepe until tender. Drain and rinse with r cold water. Let stand until room temperature. Drain 1 cup juice from 20 ounce can pineapple chunks, heat and stir in 1/2 cup sugar and 3 tablespoons flour, and 1/2 teaspoon salt. Cook until thick and let cool. Mix with Acini de Pepe and refrigerate 1 hour or overnight. Mix with the can of pineapple chunks and 2 small cans mandarin oranges, drained. Add 2 cups minimarshmallows and 1 (9 ounce) carton Cool Whip. Chill and serve. CAULIFLOWER SALAD 1 head caul iflower 2 oz. stuffed olives 1 green pepper 1 pkg. grated cheddar cheese 1 pkq. radishes
Peggy Roller 1 1 1 1
cucumber carton sour cream with chives tsp. sugar tsp. salt
Mix together and let set for 30 minutes in refrigerator before serving. TACO SALAD
Marie Childress
lb. hamburger, cooked with 1 onion, salted & peppered, drained 1 head of lettuce (shredded)
1 tomato 1 pkg. cheddar cheese (shredded) 1 can drained chili beans or plain pork and beans
Just before serving, add: 1 pkg. taco Doritos 1 bottle taco sauce
1 bottle French dressing
COLE SLAW artificial sweetener to equal 1/2 c. sugar 1 tsp. celery seed 1/2 c. water 1/2 c. diced celery 1/2 tsp. sa It
Mildred L Bennett 3 c. shredded cabbage 1/2 medium green pepper, diced 1/2 c. vinegar 1 tsp. dehydrated onion flakes 1/4 tsp. turmeric (optional)
Combine salt, sweetener, vinegar, water, turmeric and celery
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seed in a saucepan and bring to a boil. Pour over cabbage and other vegetables . Refrigerate overnight. Keeps several weeks.
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TACO SALAD
Shirley Larkin
head of lettuce lb. hamburger meat, browned, can red kidney beans seasoned, and drained (drained) 1 bay crushed Doritos 1/2 bottle Ital ian dressing 2 chopped tomatoes (not creamy) 1 onion, diced 6 to 8 oz. shredded cheddar cheese Put the above ingredients in large bowl in order given. Just before serving, put 1 pint Hidden Valley dressing mixed according to directions on package over whole salad. APPLE SLAW
Tressia Leonard
3 c. finely shredded cabbage 1/2 c. diced celery 1/2 c. mayonnaise 1 Tbsp. sugar 1 tsp. salt 3 Tbsp. vinegar
1/2 tsp. celery seed 2 c. diced, unpeeled red apples 1/2 c. miniature marshmallows dash paprika chopped walnuts (optional)
Combine cabbage and celery. Mix together mayonnaise, sugar, salt, vinegar and celery mixture, and toss together, until Toss again well mixed. Add diced apples and marshmallows. lightly. Top with a dash of paprika. Serves 6 to 8. Walnuts may be added for extra fl avor • Catherine Estes
TOSTADO SALAD 1 lb. lean hamburger 1 can kidney beans, drained 1 head lettuce, broken into pieces 4 tomatoes (quartered) 1 pkg. grated cheddar cheese
1 small onion, chopped hot sauce to taste (optional) 1 (8 oz.) bottle Thousand Island dressing 1 bag Doritos, crushed in bag
Brown hamburger and drain. Add beans. Simmer for 10 minutes. Cool for several minutes. Mix remaining ingredients. Add hamburger mixture. Cool in refrigerator . Gornish with slices of avocado just before serving. Yield: 6 servings. ,
25
Willa Stewart
CREAMY COLE SLAW
1 c. Milnot 1 c. mayonnaise 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. celery seed
1 large head cabbage, finely chapped 1 small onion, finely chopped 1 small carrot, finely chopped 1/2 c. sugar 1/4 c. vinegar
Combine cabbage, onion and carrot in large bawl. In another bowl, combine the remaining ingredients and blend well. Add to slaw vegetables and toss well. Refrigerate and chill.
n r, ~ r ' ,
,
Mrs. Junior Inman
MACARONI SALAD Coak 2 cups macaroni in salted water. In large bowl, mix these ingredients: 4 hard boiled eggs, chopped 1/4 c. onion, chopped 1/4 c. celery, chopped 1/4 c. pickles, chopped
2 Tbsp. sweet re Iish 1 Tbsp. sugar 1/4 tsp. pepper 3/4 c. salad dressing
Add well drained macaroni and toss to mix well. Mrs. Paul Autry
CAULIFLOWER SALAD 1 small head cauliflower {broken in pieces} 1 small jar stuffed olives
1 c. diced celery 1/2 c. diced green pepper 1/2 c. diced onions (green)
Dressing: 1/2 c. mayonnaise 1/4 c. French dressing
1/4 c. sugar
Mix with rest of ingredients a'nd chill overnight. BAKED PINEAPPLE 1 can (303) crushed pineapple 1 can (303) chunk pineapple 1 c. grated cheese
Mrs. Aubrey Keeling 1 c. sugar 1 heaping Tbsp. flour 1/4 stick butter
Stir flour into part of juice until smooth, then stir all ingredients together. Top w}th toasted bread crumbs (1 cup). Dot butter on top of crumbs. Bake 35 to 40 minutes in 350 degree oven. Especially good with ham.
26
I. I !.
MEA T MARINADE Mix: 1/3 c. wine vinegar 2 Tbsp. oil 1/4c. catsup 1 Tbsp. Worcestershire sauce 1 Tbsp. mustard
Peggy Roller 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 2 Tbsp. soy sauce
Prepore meat with Accent and tenderizer. Pour over meat and pierce. Marinate meat while grill ing • . Mrs. Paul Autry
SPAGHETTI SAUCE 1 2 2 2 2
1/2 lb. ground meat chopped on ions cans tomatoes cans water cans (6 or 12 oz.) tomato paste 3/4 c. barbecue sauce 1 tsp. oregano
2 tsp. comino 4 tsp. chil i powder 1 tsp. paprika 2 tsp. garl ic powder 1 1/2 tsp. Accent 4 Tbsp. brown sugar salt and pepper to taste
Brown meat and onions. Add to tomatoes and spices. Simmer 3 haurs. This can be divided into plastic containers and frozen for further use. SOUTHERN BASTING & MARINADE SAUCE 1/2 1/2 1/2 1/2 1/4
c. c. c. c. c.
vinegar water oil soy sauce Worcestershi re sauce
Shirley Larkin
1/4 c. brown sugar 1/4 tsp. Tabasco sauce 1 tsp. liquid smoke 1 tsp. fresh ground pepper 1/4 tsp. garlic powder
Mix all together as given. Marinate meat for at least 4 hours or overnight. Dra jn off sauce. Baste meat with sauce while cooking to keep it moist. Cook meat however you are used to cooking it. Steaks and chicken are best charcoaled ar broiled. Use on beef, pork, Iiver and fish.
I I
LOW-FAT ITALIAN DRESSING 1/4 c. vinegar (c lder or wine) 2 Tbsp. water . 1 clove sliced garlic
Margaret Mitchell 1/8 tsp. salt 1/8 tsp. paprika 1/4 tsp. liquid sweetener (Cant.) 27
• 1/2 tsp. thyme (dill or tarragon) Combine in jar. Shake well. Refrigerate and serve. LINCOLN HIGHWAY DRESSING 1 can tomato soup 1 c. Wesson oil 3/4 c. sugar 1/2 c. vinegar 1 medium grated onion
,
.
Dorothy Fare 1 tsp. salt 1 tsp. pepper 1/2 Tbsp. dry mustard 1 scant tsp. paprika 1 clove garlic, minced
I'
Blend and serve. YOGURT PIMIENTO DRESSING
Geraldine Hill
r
1 can drained pimiento 1/4 tsp. salt
1/2 c. plain yogurt 1/4 c. salad oil 2 Tbsp. vinegar
Put in blender and mix well. Pour in jar and chill. FRENCH DRESSING 2 tsp. salt 3/4 c. sugar 1/4 tsp. prepared mustard 2 tsp. Worcestershire sauce
Erple Terry 8 Tbsp. tomato catsup . 8 Tbsp. vinegar 14 Tbsp. cooking oil celery seed & minced onion to taste 1 garl ic button (leave overnight & remove)
Combine all ingredients and refrigerate. Write extra recipe here:
I I 1
28
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•
I' I·
I'
,
Tips
How To Carve 'T•.. _'-_ ••
TO THE CARVER • Convention doesn't forbid your standing up to carve, so, if it's easier. stand up.
rI
• The bones get in your way if you don't know where
1. Remove leg: finnly, puJling gently away from body. Cut skin between leg and body. Press leg downward and cut from body. Separate drulTlo;rick and thigh; slice meat from each piece.
.. ,
to 9xpect tlhem ; a little investigation tells .you just
where they are. • Carving is unduly complicated by a dull knife.
r
I
• And remember the first rule of carving.
"Cut across the grain" If you cut with the grain, long meat fibers give a stringy texture to the slice. Steaks are the exception.
Tips TO THE HOSTESS l__ • A large roast can be carved more easily after it stands for about thirty minutes. • When garnishing, don't be over-generous; leave space for the work to be done.
3. Slice white me~t. Beginning at from starting half way up breast. cut thin slices of white meat down to the cut. Slices will faU away from turkey as cut. Continue until enough
meat has been carved for first servings. Carve morl' as needed.
• Servings cool quickly so plates and platter
IJ
must
be heated. • An inexperienced carver will appreciate a hostess who keeps the guests' attention diverted from his carVing .
IL..J
MAIN DISHES-MEA T, SEAFOOD, POULTRY MOZZARELLA MEATLOAF 1 1/2 lb . hamburger 1/2 c. chopped onion 2 (8 oz.) cons tomato sauce 1/2 tsp. oregano 1/8 tsp. pe ppe r
Mrs. Joseph P. Teasdale Executive Mansion-Jefferson City
1 tsp. solt 1 egg 3/4 c. crocker crumbs 2 c. mozzore II a cheese
Combine beef, egg, crocker crumbs, onion, salt, oregono and pepper with oil but 1/3 cup tomato sauce. Mix well and shape into 10 x 12 size on waxed paper. Sprinkle cheese evenly and roll like a jelly roll. Press ends togetner. Put a few pieces of bacon on top. Bake at 350 degrees for 1 hour. Drain excess fat and pour remaining sauce over the top. Bake 15 more minutes. MEAT lOAF WITH ZESTY TOPPING
3/4 c. milk 1 1/2 c. soft bread crumbs 2 lb. ground beef 2 tsp. salt 1/8 tsp. pepper 1 medium carrot, grated
Wylma Swaffar
1 small onion diced 2 eggs, beaten 1/4 c. catsup 3 Tbsp. brown sugar 2 Tbsp. prepared mustard
Pour the mi Ik over the bread crumbs, then add the ground beef, salt, pepper, carrot, onion and eggs and mix thoroughly. Pock in a 9 x 5 inch loof pan. Mix the catsup, brown sugar and mustard together and spread on meat loaf. Bake at 300 degrees 1 hour and 30 minutes to 1 hour ond 45 minutes. Top with cooked green pepper rings, if desired. The carrot is the secret. 8 servings. SAliSBURY STEAKS
. 1 2/3 c. crocker crumbs 2 lb. ground beef 1/2 c. catsup 2 eggs, well beaten 2 Tbsp. chopped onion
Mrs. Wayne lasley 1 1 1 a
tsp. W"rcestershire souce 1/2 tsp. salt Tbsp. chopped pimiento little garlic salt
Mix all together. Make into potties and fry brown on each side in 2 tablespoons butter or oleo. Place in baking dish. Mix: (Cont. )
29
1 (4 oz.) can sliced drained mushrooms
(10 oz.) can mushroom sauce c. milk
Spoon over patties and bake until well done at 350 degrees. Evelyn Hardwick
BARBECUED BEEF BRISKET
bottle liquid smoke barbecue sauce black pepper
6 - 8 lb. brisket celery salt onion salt garlic salt
Place brisket in roaster, fat side up. Cover all surface with onion salt, garl ic salt, celery salt, and a little black pepper. Add the liquid smoke. Put roaster lid on and place in refrigerator over night or about 8 hours. DON'T LIFT LtD OF ROASTER--LlQUID SMOKE COULD BURN YOU. Keep as nearly airtight as possible. Put in 250 degree oven for 1 hour per pound of brisket. After abaut 5 hours, take from oven. Lift lid and cover with barbecue sauce. Then put back in oven at least 1 hour. Cool thoroughly as it won't slice thinly enough unless it is cold. Slice across grain. Put in foil and heat in slow oven as needed to serve. STUFFED FROSTED MEAT LOAF 2 lb. ground beef 1/2 lb. pork or venison 2 eqgs, we II beaten 2 slices bread in 1/2 c. milk
1 envelope Lipton onion soup 1 1/2 tsp. salt 1 tsp. pepper
Ruth Hayward
Mix: I quart tomato juice with I quart hot water and keep boiling. Mix: I lb. ground beef
,
Mrs. Junior Inman
Mix all ingredients in large bowl. Pat meat on wax paper 1 1/2 inches thick. Dressing: 1 box Stove Top dressing, using less water than package says. Let cool. Spread on meat; roll up as you would a jelly roll. Place folded side dawn in shallow baking dish. It is better baked in a loaf pan. Cook 35 to 45 minutes in 350 degree oven. Turn out on platter when done that caR be put in oven. Frost with mashed potatoes (instant or regular). Place a few strips of cheese on top. Put back in oven until slightly brawned and cheese melted. PORCUPINE MEAT BALLS
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1/2 lb. ground pork 30
I I I I I.
r r r
I c. uncooked rice 2 eggs chopped onion
2 Tbsp.chili powder salt to taste
Form into balls about the size of walnuts. Drop into boiling liquid. Cover and cook very slowly about I 1/2 hours. Serve with spaghetti. BEEF "N BEAN BURGERS
Imogene Phi II ips
Preheat oven to 375 degrees. Lightly grease cookie sheet. Brown I pound ground beef; drain. Stir in: I (16 oz.) can pork "n beans 1/2 c. catsup 1/2 c. chopped onion
I Tbsp. prepared mustard I tsp. salt
•
Simmer for 10 minutes. On cookie sheet, pat out each biscuit (I can of 10 biscuits) to a 4 inch circle. Spoon about 1/3 cup meat mixture over each biscuit. Sprinkle with shredded cheddar cheese (about 3/4 cup). Bake at 375 degrees for 15 to 18 mi nutes until crust is golden brown. Refrigerate any leftovers. Makes 10. PORCUPINE MEATBALLS I lb. hamburger 1/4 c. raw rice 1/4 c. chopped onion I tsp. salt
Mrs. Jerry Hall 1/4 tsp. pepper 2 Tbsp. oil 2 (8 oz.) tomato sauce I c. water
Mix hamburger, rice, onion, salt and pepper together. Form into small walnut size balls. Fry in the 2 tablespoons oil until they are lightly brown. Drain off excess oil. Mix the I cup water and.tomato sauce together. Pour over the meatballs. Simmer for 45 minutes. ITALIAN MEATLOAF I 1/2 lb. hamburger I sma II can tomato sauce with cheese
1
I I
j
Carolyn (Phill ips) Cook I pkg. dry onion soup I egg 1/3 c. bread crumbs
Mix together. MJke a layer in baking dish with 1/2 of meat mixture. Sprinkle with Parmesan cheese and I (4 ounce) package grated mozzarella cheese. Top with the other 1/2 meat mixture. Bake I hou r at 350 degrees. 31
Joyce (Davis) Phi II ips
BEEF ROLL UPS
6 thin cube steaks (minute steaks) 1 Tbsp. oil 1 c. (8 oz. pkg.) prepared brown gravy
2 c. soft bread crumbs 1/2 c. grated cheese 1/4 c. melted oleo 1/2 tsp. salt 1/2 small onion, chopped
Combine bread crumbs, cheese, butter, salt and onion. Top each steak with stuffing. Roll up as for jelly roll, then fasten with skewer or toothpicks. Brown in oil. Add gravy; cover and simmer until steaks are tender. Serve with brown rice or noodles. These can be placed in a Crock-Pot and kept on low and become very tender. SWEET & SOUR BARBECUE MEAT
•
( •
Pauline Magnin
Shape square or make into patties: 2 pounds ground chuck. Add enough water to cover the meat. Roll meat in flour and brown in Crisco or oil. Take out of grease. Place in baking dish in single layer. Mix together and pour over meat: 15 1/2 oz. jar Ragu sauce 1/2 c. sugar 1/2 c. catsup
1/4 c. vinegar 1 chopped onion 1 chopped green pepper
Bake at 350 degrees for 1 hour. Use foil to cover if meat gets too brown. FESTIVE BEEF BURGERS
Judy Lasley
Mix together, form into patties and chill: 2 lb. lean ground beef 2 beaten eggs 1 large diced onion 1/4 c. catsup 1 c. bread crumbs salt and pepper to taste Brown patties on each side in skillet that can also be used on the table for serving. Add: 1 can cream of mushroom soup 1 large diced green pepper 1 small can mushrooms 1 can (16 oz.) red kidney beans (drained) Simmer 45 minutes or until burgers are done. Before serving, add: 1 cup grated cheddar cheese on top and slightly melt.
32
I I I l I
SALAMI
Carolyn Gage
5 lb. ground beef 3 1/2lbsp. Morton Tender Quick 21/2 Tbsp. garlic salt 2 1/2 Tbsp. mustard seed
2 Tbsp. hickory salt 1 1/2 Tbsp. Morton meat, poultry & sausage seasoning 2 1/2 lbsp. coarse ground pepper 2 Tbsp. peppercorns
Mix well with hands kneading well on first night. Cover and place in refrigerator. On the 2nd, 3rd, and 4th nights, knead well, placing bock in refrigerator. After 4th night, roll and bake on cookie sheet at 150 degrees for 8 hours. GARDEN BEEF LOAF 1 lb. leon ground beef 1/2 c. chopped celery 1/4 c. chopped onions 1/4 c. chopped mushrooms 1/4 c. grated carrots 1/2 c. cooked tomatoes, chopped and drained
,,
Maudie Vincent 1 tsp. Worcestershire sauce 2 eggs, beaten 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. oregano 1/2 tsp. mustard
Mix all 4 row vegetables with ground beef. Add eggs, tomatoes, Worcestershire, sol t, mustard, pepper and oregano. Pock lightly into greased pan and bake at 350 degrees for 1 1/4 hours. MoJkes 6 servings. ORIENTAL STEAK Saute in salad oil: 1/2 medium onions, sliced 1/2 mongo pepper, cut into strips
Mrs. Jerry Davis 11/2 c. celery, sliced thin 3/4 c. mushroom pieces, drained 1 1/2 c. carrots, sliced
Remove vegetables. Cook until tender 1 1/2 pound steak, cut into strips. Cook 1 cup r.ice. Sauce: Cook until thickened: 2 cups water, 3 tablespoons soy sauce, 3 teaspoon sugar and 1 teaspoon salt. Put into large Pyrex dish, rice, vegetables, meat and pour sauce over. Serves 6. SWEDISH
MEAT BALLS
Merle Hoffman
1 lb. leon beef 1/2 lb. leon pork 2 sl ices bread, crumbled
2 Tbsp. milk 1 onion, finely chopped 1 egg, slightly beaten (Cont.) 33
I
I tsp. salt 1/4 tsp. pepper 1/4 tsp. mace 1/4 tsp. dry mustard 1/8 tsp. marjoram
1/8 tsp. thyme 4 Tbsp. butter I can (101/2 oz.) beef ·broth I Tbsp. flour
r
r
Mix together beef and pork. Put bread and milk in large bowl and mix well. Add onion, egg, salt, pepper, mustard, mace, thyme, marjoram and ground meat. Now use rour hands and mix lightly together. With floured hands, roll smal meat balls on a floured board . Brown in butter, drain and drop in pan in which beef broth is simmering. Add flour to butter left in pan and stir; scraping off all particles on bottom of pan. Add a little of broth and stir to a smooth paste, then stir this paste into a saucepan with the meat balls, cover and simmer I hour. This is a dish that can be prepared ahead and frozen until needed. Judy Terry
BARBECUED RIBS 3 lb. ribs, cut in serving size £,ieces 1/2 c. tomato catsup I c. water 3 Tbsp. brown sugar
2 I 2 2
Tbsp. Worcestershire sauce tsp. mustard tsp. salt onions, cut paper thin
Place 1/2 of the ribs in a casserole. Put 1/2 of the onions over them and pour 1/2 of the sauce over this. Repeat this step until all ingredients are used. Bake covered for 2 hours in a 350 degree oven. Uncover and bake an additional 15 minutes. SWISS ROAST 5 lb. chuck roast I large can tomato juice (or 2 qt. home canned) I bell pepper, diced
In memory of Peggy Betterton Tbsp. each Worcestershire, soy sauce & Kitchen Bouquet I can mushrooms I onion, diced
Brown roast. Add tcimato juice and all other ingredients. Bring to boil, then reduce heat to simmer for 4 hours. Can be simmered in Crock Pot all day. The longer this is cooked, the better. Any leftover makes great soup. SLOPPY JOES I lb. ground beef I c. chopped onion I c. chopped celery
I I
Merle Hoffman I tsp. chil i powder 1/2 tsp. salt I Tbsp. shortening 34
l
I can tomato soup
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dash of pepper
Spl it 6 buns and toast them. Brown beef, onion, celery and seasonings in shortening. Stir until done. Add soup and simmer 10 minutes to blend flavors. Serve on toasted buns. Serves 6. CHINESE PEPPER STEAK I 1/2 lb. round steak 2 Tbsp. oil salt & pepper ta taste I Tbsp. sugar 2 Tbsp. vinegar
..,o
"o
Evelyn Hardwick 5 Tbsp. soy sauce 2 or 3 green peppers I 1/2 Tbsp. cornstarch 3 c. cold water 2 tomatoes
~
>~
'-
Cut meat in strips and brown in oil. Add seasonings, vinegar, soy sauce, and I cup water. Cover and cook over low heat I 1 1/2 hours. Add green pepper strips and cook 10 minutes. Blend cornstarch and 2 cups cold water. Stir mixture. Add tomatoes and cook 10 minutes. I sometimes add a small can of mushrooms with tomatoes. Serve with rice. Dorothy Hobbs
MEAT LOAF I lb. ground beef I lb. ground pork 1 egg 2/3 c. dry bread crumbs 1/2 c. milk
1/2 c. chopped oni on 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. sage 1 1/4 c. canned tomatoes
Combine all ingredients mixing well. Pack into loaf pan and bake in 'moderate oven. When almost done, spread a mixture of catsup and brown sugar over top and bake 10 minutes longer. Frances Wolf
BAKED M=ATBALLS
I I 1
I
2 eggs 1/2 c. milk 1/4 c. minced onion 3 slices bread (cubed)
2 tsp. salt 1/4 tsp. pepper 2 lb. ground beef
Beat together eggs and milk. Stir in onion, bread and seasonings. Add beef and mix well. Shape into large meatballs (1/3 cup each). Place balls in pan. Bake in 350 degree oven for 30 minutes. Then add your favorite sauce or a can of mushroom soup and bake for an additional 10 - 15 minutes. 35
Mrs. George Bennett
CHEESEBURGER LOAVES 2 c. corn fl akes 1 egg 1 (8 oz.) can (1 c.) stewed tomatoes 1 tsp . salt
1/8 tsp. pe ppe r 1 lb. ground beef 3 slices American cheese (cut in half diagonally)
Measure corn flakes, crush to 1 cup. Place in large mixing bowl. Add egg, tomatoes, salt and pepper, beat well. Add ground beef; mix only until combined. Shape into 6 loaves, about 4 inches long. Place in single layer in shallow baking pon. Bake in moderate oven 350 degrees about 30 minutes. Remove from oven; top each loaf with one-half slice cheese. Bake 10 minutes longer or until cheese melts and loaves ore crusty brown •
•
Pat (Latshaw) Ferguson
SMOKED BARBECUED BRISKET
Brush both sides of a 4 - 5 pound brisket with I iquid smoke. Wrap tightly in foil and let set overnight out of refrigerator. Sprinkle with garlic, celery and onion salt, then meat tenderizer, paprika, and nutmeg. Wrap tightly and bake at 300 degrees for 1 hour per pound. Open and let cook, then slice. Dip in sauce and pour remaining sauce over meat and rewrap. Cook 1 hour at 350 degrees. Sauce is made from 1/3 cup barbecue sauce, 1/3 cup catsup and 1/3 cup brown sugar. BEEF STROGANOFF 1 1/2 - 2 lb. sirloin steak, cubed -salt and brown 1 medium onion, chopped
Catherine Estes small can tomato sauce carton sour cream mushrooms (as desired) fresh or canned
Add above ingredients to steak and simmer until beef is tender. Serve over rice or egg noodles. MEAT LOAF 2 lb. ground round steak 2 eggs 1 1/2 c. bread crumbs 3/4 c. ketchup
Imogene Hemphill 1 tsp. Accent 1/2 c. warm water 1 pkg. onion soup mix
,
Beat thoroughly,. Put into loaf pan, cover with 2 strips bacon if you like that flavor. Pour over all: 1 (8 ounce) can tomato sauce. Bake 1 hour at 350 degrees. Serves 6.
36
MEXICAN MEATBALLS
1 lb. ground beef I lb. ground pork 1 c. rice 1 onion
Mrs. George Bennett 2 eggs 1/2 bottle chili powder salt and pepper to taste
Mix these ingredients and shope into bolls; boil them in 2 quarts tomato juice for 2 1/2 hours. SAUSAGE-HAM JAMBALAYA lb. hot sausage, shope in 1/2 in. bolls thick slice hom, diced thick 1 large onion, chopped 3 sticks celery, chopped 1 mango pepper, di ced
) )
"
Freddie Hemphill
3 cons tomatoes 3 green onions, cut up 2 bay leaves pinch of thyme chopped parsley salt to taste 2 c. uncooked rice
Use heavy iron pot. Fry brown sausage ond drain off fat. Add hom and chopped vegetables, cook until tender crisp. Add tomatoes with rest of ingredients except the rice and cook uncovered 5 minutes. Cover pot after the rice is added. Add the rice and cook on a low burner, stirring often, until the rice is tender, about 1 hour. It should be cooked dry. Shrimp or precooked chicken can be used instead of the hom. Serves 12.
SWiET AND SOUR PORK
Vicki (Latshaw) Scroggins
Marinate 1 1/2 pounds pork cubes in soy sauce for 30 minutes, then brown in skillet. Cut up: 2 cucumbers 3 or 4 tomatoes 2 bunches green onions 1 bell pepper ", Make a sauce of the onions browned in 2 tablespoons shortening, adding 1/2 teaspoon garlic, 1 cup catsup, 1 1/2 cups water, 1 1/2 teaspoon vinegar, 1/4 teaspoon salt, 1 bouillon cube, 1 teaspoon soy sauce, 1 tablespoon sugar and 1 tsp. Maloy chili sauce. Simmer 45 minutes and add enough cornstarch mixed in water to thicken slightly. Just before serving, odd meat and vegetables. Serve with rice.
37
• June (Akin) Severance
HAWAIIAN PORK STEAK
Marinate 4 pork steaks ar pork chops with I cup soy sauce for I hour. Place in long pan. Cover with brown sugar and crushed pineapple. SI ice onions over top and pour remaining soy sauce over all. Bake 350 degrees for I to I 1/2 hours.
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Evelyn Hardwick
SUMMER SAUSAGE
pinch of salt I tsp. mustard seed 2 Tbsp. tender quick I 1/2 Tbsp. meat-poultrysausage seasoni ng
2 lb. ground meat I c. water 1/2 tsp. garlic salt 1/4 tsp. onion powder I tsp. coarsely ground pepper I 1/2 tsp. liquid smoke
Mix well. Make into small rolls. Wrap in Saran Wrap and refrigerate 24 hours. Bake in 350 degree oven at least I hour. Drain, cool and wrap in Saran Wrap again. Refrigerate. After chilled well, slice very thinly. Serve with snack crackers. Merle Hoffman
GLORIFIED PORK CHOPS
Use 4 - 6 thick pork chops, browning them in skillet. Cover and cook 20 minutes over low heat. Add I (10 ounce) jar jelly and 1/2 cup raisins. Cover and continue to cook 10 minutes, or until done. Emma Light
HAM SOUFFLE 8 to 10 sl ices bread 2 c. ground baked ham 1/2 c. mayonnaise Ionian, finely chopped I green pepper, chopped
c. celery, chopped 3 c. milk 3 eggs, slightly beaten I can mushroom soup grated cheese and poprika
Break 4 slices bread into large baking dish (approximately 9 x 13). Mix ham, mayonnaise, onion, pepper and celery, and spread over bread. Trim crusts from remaining 4 slices bread and place whole over mixture in pan. Mix milk and eggs together and pour over entire mixture. Refrigerate overnight or several hours. Bake in 325 degree aven 15 minutes. Remove and spoon mushroom soup over mixture and add grated cheese and paprika. Continue baking for I hour. Can be made in 2 small baking pans and freeze one.
38
•
PORK CHOPS AND RICE
r
Jill Strother
Brown 6 pork chops ina good grade of oi I and lay a$ide . Cook 1 cup rice, 1 cup chopped celery, and mix together with a can of cream of chi cken soup. Pour this mixture over pork chops. Cover and let simmer until chops are tende r . PORK CHOPS SUPREME
Marjorie (Swearingen) Reihl
8(1/2 in.} pork chops 1 c. milk 1 egg 1 c. flour
1/2 to 3/4 c. fine bread crumbs 1 can mushroom soup, diluted with 1/4 c. water or milk
Blend egg and milk together. Mix flour and bread crumbs. Then dip pork chops, which have been trimmed of excess fat (salt and pepper to taste), into milk and egg mixture. Then roll chops in flour and bread crumb mixture . Fry chops in skillet with shortening or bacon drippings until brown. Place in baking dish and cover with mushroom soup mixture. Bake covered at 325 degrees for 45 to 60 minutes or until tender. Mrs. Earl Meese
PORK SAUSAGE DRESSING 1/2 lb. pure pork sausage 1 c. finely chopped celery 1 c. finely chopped onion 1 c. finely chopped green pepper 1 stick margarine 6 chicken bouillon cubes 4 c. hot water
5 c. toasted wh ite bread crumbs 6 c. crumbled corn bread 1 tsp. poultry seasoning 1/2 tsp. salt 1/4 tsp. black pepper 4 eggs, slightl y beaten 1 c. finely chopped pecans
Saute celery, onion a";d green pepper until tender in melted margarine in heavy skillet. Dissolve bouillon cubes in hot water and pour over bread crumbs and corn bread in large bowl. Add celery, onion and green pepper. Brown sausage in heavy skillet and add to bread mixture. Add seasonings, eggs and chopped pecans. Toss lightly to mix well. Bake for 30 minutes at 350 degrees or until lightly browned. LIVER AND BACON
[ [ [.
Mildred (Edwards) Blankenship
Cook 4 slices bacon until crisp. Drain and crumble . Dust 1 pound sliced liver with 2 tablespoons flour and brown in bacon drippings. Add bacon and 1 can condensed onion soup (10 1/2 ounces). Cover and simmer 30 minutes or until tender. Uncover and cook for a few minutes to thicken sauce.
39
[.., Frances Wolf
BACON QUICHE
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1 c. Bisquick baking mix 4 eggs 1/4 tsp. salt 1/8 tsp. pepper
10 sl ices bacon (cooked and crumbled) 1 c. shredded cheese 1/3 c. chapped onion 2c.milk
Preheat oven to 400 degrees. Lightly grease a lO-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat milk, Bisquick, eggs,salt and pepper in a bowl until smooth, or use your blender. Pour into pie plate and bake for about 35 minutes, or until top is golden brown and an inserted knife comes out clean. Let stand 5 minutes before cutting. HEAVENLY FISH BATTER
Dorothy Howe"
Fi "et fish and roll in 2 cups pancake flour of your choice. Lay fish an paper towel. Take leftover flour and put in mixing bowl. Add 1 egg and enough Pepsi to make desired thick or thin batter. Dip fish in batter. Fry in 400 degree grease until golden brown. SCALLOPED . OYSTERS
Donna Sipe
Drain 1 pint fresh oysters. Combine 6 tablespoons cream, and the oyster liquid. Combine 1/2 cup dry bread crumbs, 1 cup cracker crumbs, and pour over them 1/2 cup melted butter. Plan to use 2 layers of oysters, no more, and 3 layers of crumbs. Grease a baking dish and caver it with a layer of crumbs, then proceed to build up the other layer of oysters and crumbs. Season each layer with salt and pepper and pour 1/2 of the combined oyster liquid and cream over it. The oysters may be sprinkled with 1/2 cup finely chopped celery or 1/2 cup chopped green peppers. The top layer of crumbs should be dry. Bake 20 minutes in a hat, 400 degree oven. SALMON SOUFFLE Flake: 1 can salmon. Stir in: 1 c. thick white sa~ce 6 eqg yolks
Dorothy Halvorsen
salt and pepper
Fold salmon mixture into stiffly beaten egg whites (6). Bake 40
I I
in 400 degree oven in pan of water until knife is clean.
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NUTTY SALMON PATTIES 1 can salmon, flaked (with liquid) 10 Hi-Ho crackers, crumbled 1 c. Grape-Nuts cereal
Verna Mae Swaffar 1 egg 1/4 c. milk 3 Tbsp. finely grated onion
Combine salmon with its Iiquid, the crumbled crackers, and the Grape-Nuts. Mix well. Add egg, milk, and onion. Stir until well blended. M,lke into small patties. Fry in melted butter in a skillet. Brown on both sides. Serve. Yield: 6-8servings. ROAST TURKEY
•
Blanche Nickols
Stuff turkey, rub entire surface with salt. Spread breast, wings and legs with butter, mixed with flour. Dredge bottom of pan with flour. Place pan in hot oven. When flour begins to brown, reduce heat, baste with fat in pan. Add 2 cups boiling water. Continue basting every 15 minutes until turkey is done. For basting use 1/2 cup butter melted in 1/2 cup boiling water. CHICKEN BREASTS IN SOUR CREAM 2 Tbsp. butter 2 large chicken breasts, skinned, boned & halved
Hazel White
3/4 c. sour cream 1 tsp. tarragon 1/4 tsp. pepper
About 1 hour before serving: in 10 inch skillet over medium heat, in hot butter cook chicken until browned on all sides, add 1/4 cup water. Reduce heat to low, cover and simmer about 25 minutes or until fork tender. In small bowl, combine sour cream, tarragon, and pepper. Spread chicken breasts with mixture and cook 3 to 5 minutes longer to set sour cream. Mokes 4 servings. CHICKEN SCHNITZEL"
Kay Gray
Pound out chicken breasts with mallet or edge of saucer (deboned and skinned). Salt and pepper them and dip in Parmesan cheese on both sides. Coat with a beaten whole egg mixed with small amount of milk. Next cover with flour or bread crumbs. Brown in hot oil on both sides. Lay canned sliced mushrooms on top and cover with Muenster cheese slices. Heat in 350 degree oven until cheese melts. Serve immediately. This is my favorite German recipe. 41
• Edna Rice
MOM'S CHICKEN & DUMPLINGS 1 plump hen stewed 1 c. chicken broth 1/4 tsp. soda
1 egg 3 Tbsp. cooking oil 2 c. flour
Simmer hen until done in water with desired seasoning. Make dumplings: Add soda to chicken broth and enough salt to season. Add cooking oil and beaten egg. Stir in flour. May take more flour to make dough. Turn out onto floured board and roll out thin. Cut into strips, stretch each strip a little and drop into boiling broth. Cover tightly and cook for 15 minutes.
1 Tbsp. oil 1 Tbsp. salt 1 1/4 c. minute oats
Early in day or day ahead: in 13 x 9 inch pan, mix well orange juice, oil, salt and pepper. Add chicken and coat well with marinade. Cover and refrigerate. When ready to cook, preheat oven to 400 degrees. Line a 151/2 x 10 1/2 inch jelly roll pan with foil. Add butter and melt in oven. Spread butter evenly. Coat chicken with oats. Arrange in 1 layer in pon, turning pieces to coat with butter. Bake 45 to 50 minutes until chicken is fork tender, turning once. Serve hot or cold. Makes 8 servings. MEXICAN CHICKEN
Jo Ellen Stults
Cook 1 large chicken and debone. Shred 1 pound American cheese. In large bowl, mix 1 can cream of mushroom soup, 1 can cream of chicken soup and 1 can Ro-tel tomatoes and season to taste with hot sauce (approximately 2 tablespoons), and 1/2 the shredded cheese. Place chicken in.bottom of large baking dish and pour the soup and tomato mixture over the chicken. Sprinkle the remaining shredded cheese over the top and use crushed chips, if desired, as an additional topping. Bake in 350 degree oven for 45 minutes covered with foil . SWEET AND SOUR CHICKEN 4 or 5 boned chicken breasts 2 or 3 medi urn carrots 1 small green pepper
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Hazel White
CRUNCHY DRUMSTICKS 1 c. orange juice 1/4 tsp. pepper 1/4 c. butter 3 lb. chicken drumsticks
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Sharen Dodson 15 1/2 oz. chunk pi neapple 10 oz. La Choy sweet and sour sauce 42
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Cut chicken breasts in bite size pieces. Dust pieces with flaur, then dip in an egg and milk mixture (I egg and 1/2 cup milk per pound af chicken). Roll in flour again and deep fry until golden brown. Remove and place on poper towel to drain. Slice carrots and cook in salted water until almost done. Cut up green pepper and add to carrots and continue cooking until carrots are completely done. (Carrots should be slightly firm when done.) Drain and add drained pineapple and sweet and sour sauce. Place chicken pieces in baking dish and cover with sweet and sour mixture, and heat in a 350 degree oven about 10 or 15 minutes. CHICKEN AND DRESSING BAKE
I (6 oz.) pkg. Stove Top stuffing mix (chicken flavor) I can condensed cream of mushroom soup 2 c. chicken broth
Margaret Mitchell
2 well beaten eggs 2 1/2 c. diced cooked chicken 1/2 c. milk 2 Tbsp. chopped pimiento
Toss stuffing mix with 1/2 can of the soup, the 2 cups of broth, and the eggs. Spread in II 1/2 x 7 1/2 x I 1/2 inch baking dish. Top with chicken. Combine remaining soup with milk and pour over all. Dot with chopped pimiento. Cover with foil and bake at 325 or 350 degrees for 45 minutes, or until set. Makes about 8 servings. Nadine Baker
MEXICAN CHICKEN
I can cream of mushroom soup 1 can Ro-tel tomatoes 1 onion Dorito corn chips or cheese flavored Doritos
6 - 8 chicken breasts (or can use other chicken ports if desired) 3/4 lb. Velveeta cheese I can cream of chicken soup
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pan. chips chips top.
Cook and bone chicken. Shred into a 13 x 9 inch baking SI ice 1 onion and cheese over chicken. Crush and sprinkle (1/2 bag) on top. Mix soups and tomatoes, and pour over and chicken. Crush remaining bag of Doritos and sprinkle on Cover with foil and bake 45 minutes at 450 degrees.
SWEET AND SOUR CHICKEN
Lynn Place
(1 0 oz.) i ar LaChoy sweet and sour sauce 2 eggs flour (Cont. ) oil
6 chi cken breasts I large can pineapple chunks I 1/2 g ree n pe pp.ers 5 green onions
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Skin, bone and cut chicken into bite-size pieces and salt. Dip in egg and flour "and deep fat fry, drain. Heat sweet and sour sauce, pineapple chunks and cut up green peppers. You might want to thin the sauce a little with some of the pineapple juice. When peppers are almost tender, remave from heat. Pour over chicken and top with chopped onions. Serve over rice. Serves 6.
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Faye Roller
COUNTRY STYLE CHICKEN Vegetable Mixture: 1/4 c. butter 3 c. peeled, sliced (1/4 in. thick) potatoes 1 lb. can whole kernel com, drained 1 tsp. each salt and basil leaves 1/4 tsp. nutmeg
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Chicken 'N Crumb Mixture: 3/4 c. graham cracker crumbs I tsp. salt and basil leaves 1/3 c. butter, melted 2 1/2 to 3 lb. fryer chicken, cut into 8 pieces
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Melt 1/4 cup butter in 13 x 9 x 2 inch baking dish. Add potatoes and com. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside. In a 9 inch pie pan .combine graham crocker crumbs 1 teaspoon each salt and basil and mix well. Dip chicken in 113 cup butter, then into crumb mixture to coot; place skin side up on top of vegetable mixture. Cover tightly with foil. Bake near center of 375 degree oven for 70 to 75 minutes or until tender. Remove foi I and bake 10 additional minutes or until brown. BAKED CHICKEN
Merle Hoffman
Cut up fryer, salt, pepper and roll in flour. Melt I 1/4 stick margarine in baking dish. Roll floured chicken in melted margarine and bake in 350 degree oven for 30 minutes. Turn and cook 20 minutes longer . CASHEW CHICKEN
Sharon Henderson
Cut 4 large raw chicken breasts into bite-size pieces. Dip in tempura batter made by mixing: 2 cups flour, I egg, 1/2 teaspoon salt and I cup water (more if needed). Deep fry pieces until brown. Serve with sauce made with: 2 cups chicken broth brought to a boil and thickened with 2 tablespoons (heaping) cornstarch and 1/2 cup water. Serve with fried rice (next page).
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FRIED RICE
Sharon Henderson
Brown 2 tablespoons onions in 2 tablespoons cooking oil. Add 4 cups cold cooked rice I and 2 tablespoons soy sauce. Cook over low heat 5 to 10 minutes. Add 1 well beaten egg and 1/3 teaspoon pepper. Cook 5 additional minutes. Serve cashew chi cken and sauce (previous page) over rice and top with cashew nuts and green onions. Write extra recipes here:
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I To preserve leftover egg yolks for future use, place them into a small bowl and add two tablespoons of salad oil. Then put into refrigerator. The egg yolks will remain soft and fresh, and egg yolks kept in this way can be used in many ways. You may determine the age of an egg by placing it in the bottom of a bowl of cold water. If it lays on its side, it is strictly fresh. If it stands at an angle it is at least three days old and ten days old if it stands on end.
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To keep egg yolks from crumbling when slicing hard-cooked eggs, wet the knife before each cut. Bread crumbs added to scrambled eggs will improve the flavor and make larger helpings possible. A tablespoon of vinegar added to the water when poaching eggs will help set the whites so they will not spread. When cooking eggs it helps prevent cracking if you wet the shells in cold water before placing them in boiling water. Add a little vinegar to the water when an egg cracks during boiling. It will help seal the egg. Meringue will not shrink if you spread it on the pie so that it touches the crust on each side and bake it in a moderate oven. When you cook eggs in the shell. put a big teaspoon of salt in the water. Then the shell won't crack. Set eggs in pan of warm water before using as this releases all white from shells. Egg whites for meringue should be set out to room temperature before beating, then they can be beaten to greater volume. If you want to make a pecan pie and haven't any nuts, substitute crushed cornflakes . They will rise to the top the same as nuts and give a delicious flavor and crunchy surface. To prevent crust from becoming soggy with cream pie. sprinkle crust with powdered sugar. Cut drinking straws into short lengths and insert through slits in pie crusts to prevent juice from running over in the oven and permit steam to escape. Put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling . You will have a nice topping as the marshmallow will come to the top. If the juice from your apple pie runs over in the oven. shake some salt on it, which causes the juice to bu'rn to a crisp so it can be removed. Use cooking or salad oil in waffles and hot cakes in the place of shortening. No extra pan or bowl to melt the shortening and no waiting..
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MAIN DISHES-CHEESE, EGG, SPAGHETTI, CASSEROLE ANTONIO'S PASTA PRIMAVERA
Mrs. James F. Antanio wife of State Auditor of Mo
(4 to 6 main-course servings or 6 to 8 first-course servings) 1 1 1 1
stick unsalted butter medium on,ion, minced large garlic clove, minced lb. thin asparagus, tough ends trimmed, cut in 1/4 in. slices, tips left intact 1/2 lb. mushrooms, thinly. sliced 6 oz. cauliflower, broken into small florets medium zucchini, cut into 1/4 in. rounds small carrot, halved lengthwise, cut diagonally into 1/8 in. slices
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1 c. whipping cream 1/2 c. chicken stcick 2 Tbsp. chopped fresh basil or 2 tsp. dried basi I 1 c. frozen tiny peas, thawed or 1 c. fresh you ng peas 2 bz. proscu i tto or cooked ham chopped 1 lb. cooked, shelled shrimp (optional) 5 green onions, chopped salt & freshly ground pepper
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lb. fettucci ne or Ii ngu i ne , cooked al dente, thoroughly drained c. freshly grated imported Parmesan cheese
Heat wok or large deep ski lIet over medium high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes. Increase heat to high, add cream, stock and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham, shrimp, green onions and cook 1 minute more. Season to taste with salt ond pepper. Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately. (Variation in this recipe is easy when these vegetables are not available--i.e. substitute fresh thinly chopped green beans far asparagus, use fresh braccoli for cauliflower, etc. Vegetables may be chopped several hours in advance, wrapped and refrigerated. Various cambinations of meat and fish can be used, or omitted entirely, and adc! more cheese (parmesan or mozzarella shredded). Leftovers re heat we n .)
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BEEF NOODLE BAKE 1 lb. ground beef 1 medium onion, chopped 1/2 green pepper 1 can tomato soup 1/2 can water
Dee Gray 1 tsp. paprika 1 tsp. Worcestershire sauce 1 tsp . salt pepper 1 small pkg. wide noodles
Brown meat, onions and green pepper. Then add soup, water, paprika, salt, pepper and sauce. Cook noodles until tender, drain. Put half of noodles in casserole, then mixture of meat, then rest of noodles. Top with about 4 slices of cheese. Bake at 300 degrees for 30 minutes or until cheese is melted. DEEP DISH SPAGHETTI
Donna Redshaw
Break 1 pound spaghetti in half, cook and drain. Add 2 beaten eggs and 1 cup milk to spaghetti. Put in large pan and mix. Top this mixture with 32 ounce jar of Ragu sauce. Then top with raw ground beef, about 1 or 2 pounds. Sprinkle all this with diced onions, green peppers, mushrooms and salt. Top with pepperoni and finally with 1 package of mozzarella cheese, cut into strips or shredded. Cover and bake at 350 degrees for 40 minutes. Do not overbake. Serves about 1 dozen. BURRITOS ENCHILADA STYLE 1 1/2 lb. hamburger 1 pkg. taco season i ng 2 1/2 c. water
Judy Lyons 1 can pork 'n beans 12 small flour tortillas 1 lb. grated American cheese
Brown hamburger and drain. Add taco seasoning, water, and beans. Simmer until sauce thickens, may need to add a little flour . Drain sauce into pie plate until meat mixture is dry. Place 1 tortilla on cookie sheet. Spoon in some of the meat mixture and cheese, top with another tortilla shell, some sauce and more cheese. Place in 350 degree oven and heat thoroughly. Makes about 6 burritos. GERMAN SPAETZLE 2 c. all-purpose flour 1 tsp. salt 3/4 tsp. baking powder
Mrs. Herbert Storck 1 large egg, slightly beaten about 3/4 c. milk
This should be a rather stiff batter. In the meantime, have 3 quarts water and 1 feaspoon salt boiling. When water is boiling rapidly, drop or cut off of spoon with knife the size of a small 48
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walnut. When spaetzle cames ta tap, quickly remove from heat and pour into a colander to drain thoroughly. Shake lightly several times to fluff up and drain. When well drained, place in a serving bowl, preferable shallow, and top with buttered homemade whole wheat fine crumbs which have been sauteed in 3 tablespoons of butter -- 1 to 1 1/2 cups crumbs, depending on size of bowl. These spaetzle are del icious served with wilted lettuce or kraut, bratwurst or Polish sausage or just plain catsup. W(~ were served this recipe at Landsberg, Germany in 1976. MACARONI BROCCOLI 8 oz. uncooked macaroni 6 green onions or onions 4 Tbsp. margarine 20 oz. frozen broccol i, uncooked and chopped
Sammye (Davis) Beck dash of pepper and sal t American cheese, 2 layers thick allover 1 can mushroom soup, diluted with 1 can water
Cook macaroni and drain. 'Saute onions in margarine. Add thawed broccoli-rinsed, salt and pepper. Cook onions and broccoli 15 minutes. In greased casserole dish 13 x 9 x 2 inches, place macaroni and cover with cheese, soup layered over that, then broccoli mixture and cover again with cheese. Bake for 30 minutes at 350 degrees, not covered. MACARONI AND CHEESE 1 2 2 2
pkg. (1/2 lb.) macaroni Tbsp. butter Tbsp. flour c. diluted canned milk (I c. milk - 1 c. water)
Rena Seth 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 c. (3/8 lb.) grated American cheese
Break macaroni into 1 inch pieces and cook in large quantity salted water until tender. Drain; rinse in cold water and drain again. In the meantime make a white sauce of the next 5 ingredients. When ready to serve, add cheese. Stir until cheese is melted. Add cooked macaroni and serve. This can be put in a casserole and top with buttered bread crumbs and bake at 375 degrees until crumbs are brown. DIET LASAGNA 1/4 c. mushroom bits4 oz. cooked hamburger
Mrs. Sandra Ash 1/2 c. tomato sauce no sugar added (Cont .)
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• 1/4 tsp. basil 1/4 tsp. Italian seasoning 2 oz. mozzare II a cheese, grated 1 c. cooked enri ched lasagna noodles
1 Tbsp. onion flakes 1 1/2 c. water dash af salt and pepper 1/4 tsp. garlic powder 1/4 tsp. oregano
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Combine first 10 ingredients and heat. Layer sauce, cheese and noodles in a casserole and bake at 350 degrees for 10 to 15 minutes. Divide evenly. Makes 2 servings. Don't add a lot of water. Mrs. Steve Terry
YUMMY MACARONI
Saute: 1 onion in 1/4 pound margarine. Add: 1 can cream of mushroom soup
3/4 lb. cheese
Melt cheese and mix with 1 pockage cooked macaroni. Bake at 350 degrees for 20 minutes. Emmeline Casper
NOODLES 2 egg yolks 1 tsp. lard 1/4 tsp. baking powder
2 Tbsp. cream pinch of salt
Add enough flour to make a stiff dough. Rollout and cut in strips. Merle Hoffman
SUPPER ON A BREAD SLICE
1 small can milk 1/2 lb. ground beef 1 egg 1/2 c. cracker meal 1 Tbsp. mustard 1/2 c. chopped onion 8 oz. pkg. sliced American 1 1/2 tsp. salt cheese 1/8 tsp. pepper 1 loaf French bread (cut in half, lengthwise)
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Combine ingredients. On cut French bread, spread meat mixture evenly on each half. Then wrap in foil, leaving meat exposed. Place on cookie sheet and bake 25 minutes in 350 degree oven. Remove from oven and place cheese strips on top. Bake 5 minutes longer, until cheese melts. To serve, cut slices across or diagonally. Serves 6 to 8. Goqd served with salad and fried potatoes. This is an easy fun meal. 50
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Mrs. Herbert Storck
COMPANY CASSEROLE
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1 lb. hamburger 2 (8 az.) cans tamato sauce 8 oz. noodles 1 c. cottage cheese 8 oz . cream cheese
1/2 c. milk 1/4 c. sour cream 1/3 c. chopped onion 1 Tbsp. chopped green pepper 2 Tbsp. butter, melted
Brown meat in heavy skillet. Drain. Stir in tomato sauce and remove from heot. Boil noodles in salt water for 10 minutes. Drain. Combine cottage cheese, cream cheese, milk, sour cream, onions, and green pepper. In a buttered 2 quart casserole, spread 1/2 of noodles, cover with cheese mixture. Then cover this with remaining noodles. Pour melted butter over noodles. Put the hamburger sauce mixture on top. Bake at 350 degrees for 45 minutes. Serve hot. Makes 8 servings. PIZZA BAKE
Ruby Shirley
1 lb. bulk pork sausage 1/2 c. chopped onion 1/4 c. chopped green pepper 1 tsp. Ital ian seasoning 1 can (15 oz.) tomato sauce 1 can (21/4 oz.) sliced ripe 01 ives, drai ned
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2 Tbsp. Bisquick mix 2 c. shredded mozzarella cheese 1 c. Bisquick mix 1 c. milk 2 eggs 1/4 c. grated Parmesan cheese
Cook and stir sausage, onion, pepper and seasoning until brown. Drain. Stir in sauce, olives and 2 tablespoons Bisquick. Heat to boiling, stirring frequently. Boil and stir 1 minute. Pour into pan 13 x 9 x 2. Sprinkle with mozzarella. Beat 1 cup baking mix, milk, eggs with hand beater. Pour over mozzarella. Sprinkle with parmesan cheese. Bake at 425 degrees for 20 minutes or until golden. For a Spicy Pizza Bake: Substitute Ital ian sausage and omit seasoning. Mrs. C. N. Taylor
CHICKEN CASSEROLE. 5 c. diced chicken (1 large stewing hen or smaller chickens can be used) 1 large onion, diced 2 eggs 4 c. chicken broth 1 1/2 c. diced celery (optional)
1 can mushroom soup 4 c. cracker crumbs (1 c. corn bread can be added if desired) 1/2 tsp. pepper 2tsp. salt (Cont.) 51
Combine oil ingredients except 1 cup crocker crumbs; save ond sprinkle on top of cosserole. Bake for 45 minutes at 350 degrees. RODEO DINNER pkg. mocaroni ond cheese dinner Tbsp. morgorine, melted 1 lb. ground beef 1/2 c. chopped qreen pepper 1/2 c. chopped onion
Wonda Roller
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2 (8 oz.) cons tomato souce 1/2 c. water 1 tsp. chili powder 1/2 tsp. solt 1/4 tsp. pepper 1/8 tsp. gorlic powder
Cook mocoroni, following pockage directions. Drain and reserve for later use. In skillet, combine margarine and ground beef. Brown slowly. Add green peppers ond or;Jions, cooking just until tender and stirring often. Add tomoto sauce, water and seasonings, blend thoroughly. Simmer uncovered 5 to 10 minutes or until sl ightly thickened. Remove from heat. With fork, gently stir in contents of cheese packet and reserved macaroni. Heat slowly, stirring often, for about 10 minutes or until thoroughly heated. Serve hot. Makes 4 to 6 servings. SODAMA 1 large head of cabbage 1 lb. sausage 2 lb. ground beef 1/2 large onion, chopped 3 eggs
Sallye (Davis) Mallory 1 c. Minute Rice 1/2 c. ketchup salt and pepper 2 or 3 large cans of tomato sauce
Boil whole head of cabbage until leaves can be easily separated. Mix next 7 ingredients well. Fonn meat mixture into balls and wrap them in cabbage leaves. Place the stuffed cabbage in large casserole dish and cover with tomato sauce. Bake at 325 degrees for 2 to 2 1/2 hours. DORITO CASSEROLE 2 lb. hamburger meat 1 can cream of mushroom soup 1 can cream of ch i cken soup
Mrs. John C. Terry 1 can enchi lada sauce 1 can green chilies 1 pkg. Dori tos
Brown hamburger meat and drain. Mix in soups, enchilada sauce, and green chilies. In 2-quart casserole dish, put layer of Daritos and then layer of meat mixture until casserole dish is full. Bake at 350 degrees for 30 minutes. 52
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Optional - - top with strips of cheese . BROCCO LI CASSERO LE
Mrs . Bernei ce Koen ig
2 pkg. (10 oz.) frozen chopped broccol i
1/2 stick margarine 1/2 lb. Velveeta cheese (cut up)
Topping: 1 stack Ritz crackers (34)
1/2 stick margarine
Cook broccoli according to directions on package. Mix cheese, margarine and broccoli and place in buttered flat casserole. Cover with crackers, crumbled and mixed with the margarine. Bake in oven at 350 degrees for 30 minutes .
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BROCCOLI CASSEROLE
Connie Goetz
2 eggs 1 c. cottage cheese 1 c. American cheese, shredded 3 Tbsp. flour
2 tsp. salt 1 tsp. onion powder 2 (10 az . ) boxes broccol i , thawed 1 can water chestnuts
Beat eggs, then beat in next 5 ingredients. Stir in broccoli and water chestnuts . Pour into greased 9 inch pan. Bake at 350 degrees for 30 - 35 minutes. CHICKEN AND RICE CASSEROLE
Sharon Clifton
3/4 stick oleo, melted can cream of chicken or mushroom soup 1 box Uncle Ben 's French style rice for chicken 1 can water lb. boneless chicken breasts (cubed) Melt seasoning. over rice . Cover with serv ing.
oleo in oblong Pyrex baking dish. Sprinkle in rice and Cut chicken into bite size pieces and spread evenly Blend soup and water together and pour over chicken. foil and bab; at 350 degrees for 1 hour. Stir before
HAMBURGER CASSEROLE 1 lb. hamburger 1 can cream of mushroom soup 1 tsp. soy sauce '
In Memory of Peggy Bet terton 1 can peas and carrots 1 tsp . Worcestershi re sauce (Cont . ) 53
• Brown hamburger until done . Combine hamburger, vegetables , cream of mushroom soup, and soy and Worcestershire sauces in casserole dish. Mix together well. Place canned or homemade biscuits on top to cover. Cut 3 pieces of American cheese in strips and place on top of biscuits. Bake at 375 degrees for 15 minutes or until biscuits are brown. GREEN BEAN AND HAMBURGER CASSEROLE 1 lb. hamburger 1 small onion, chopped 1 can drained green beans
Kathy Cullers
box Tater Tots can cream of chicken soup c. milk
Brown hamburger and onion, season to toste, drain. Place in bottom of greased baking dish, lay drained green beans, then cover with layer of Toter Tots. Mix cream of chicken soup and milk. Pour over all ingredients. Bake at 350 degrees for 1 hour. The top should be golden brown. MEXICAN CASSEROLE 2 lb. ground beef 1 large onion, chopped 1 (18 1/2 oz.) can cream of chicken soup 1 (10 1/2 oz.) can cream of mushroom soup 1 toll can evaporated milk
Ruth Hayward 1 (9 or 10 oz. can enchilada sauce 1 small can mild green chili peppers, chopped lb. Velveeta cheese, cubed 15 tortillas, broken
Saute ground beef until gray in color. Add onion and cook only until warm through. Add soups, milk, enchilada sauce, chopped peppers and cheese . In a 13 x 9 inch greased casserole dish, put layer of soft tortillas, then layer of meat mixture; repeat layers, ending with meat. Bake 30 to 45 minutes at 350 degrees. Yield: 10 - 12 servings. ZUCCHINI CASSEROLE 6 c. sliced squash 1/4 c. chopped onion 1 (8 oz.) pkg. herb seasoned stuffing mix (I use Stove Top)
Emma Light 1/2 c. melted oleo 1 can cream of chicken soup 1 c. sour cream 1 c. shredded carrots
Cook squash, onions, carrots in salted water for 5 minutes, drain. Combine soup pnd sour cream and odd to first mixture. Combine the dry stuffing mix with oleo and spread half in large baking dish. Spoon vegetable mixture over this, then remaining 54
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stuffing on top. Bake 25 minutes at 350 degrees. This freezes well. TAMALE PIE
Merle Hoffman
Prepare corn meal mush according to recipe on box. Saute in butter or margarine: chopped onion chopped celery
chopped green pepper 1 lb. ground beef
Add: 1 can tomatoes 1 can whole corn
salt and pepper garlic salt
Spread layer of mush in greased casserole, layer of meat mixture. Alternating until all is used. Fi'nish off with corn meal mush. Top with ripe olives. Bake at 350 degrees for I hour or until brown on top. Beth Harris
MYSTERY CASSEROLE
I can Chi nese noodles I can chicken noodle soup I can vegetable soup
I lb. ground beef I c. chopped onion 1 c. chopped celery
Brown meat, onion and celery with a little bacon drippings in a skillet. Add the other ingredients. Place in baking dish and cover with the noodles. Bake I hour in 350 degree oven. Corda Nickle
RICE CASSEROLE Preheat oven to 400 degrees.
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melt 2 sticks oleo 2 cans beef consomme (103/4 oz. size) I can water
2 c. uncooked medium grain regular rice 10 chopped green onions I tsp. oregano 1 (4 oz.) can mushrooms
Melt oleo in a 10 x 10 inch Corning-ware skillet. Mix all other ingredients together and pour into skillet. Cover and bake 45 minutes.
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Juanita Thomas
TALERINE
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1 small pkg. noodles 1 (8 oz.) pkg. cheddar cheese 1 Iarge can tomato juice 1 hot pepper, if desired
1 1/2 lb. hamburger 1 large anion 1 can mushroom soup 1 can whale grain corn
Slice or dice onion and brown in 2 tablespoons of shortening. Add hamburger, mushroom soup, corn and tomato juice. Add cooked noodles, salt to taste, and add part of cheese. Pour in casserole and bake at 350 degrees for 30 minutes and add remaining cheese on top. Mrs. Neva Linebarger
BROCCOLI CASSEROLE 2 (10 oz.) boxes frozen broccol i 1/4 c. chopped onion 2 Tbsp. butter 1 can cream of mushroom soup
1/2 c. milk 1/4 c. grated cheese 6 salted crackers
Boil broccoli and onion until nearly done. Drain. Mix soup and milk. Add grated cheese to cooked broccoli. Roll crackers and add melted butter. Sprinkle on top in casserole. Bake at 350 degrees for 20 to 30 minutes. 3-BEAN CASSEROLE 1/2 lb. ground beef 1/2 lb. bacon small onion 2 Tbsp. shorten i ng 1/3 c. white sugar 1/4 c. ketchup 2 Tbsp. mustard 2 Tbsp. molasses
Judy Terry 1/2 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 2 c. pi nto beans 2 c. lima beans 1 lar~e can pork 'n beans 1 c. brown sugar
Cook pinto beans and lima beans in salt water until done or use commercially canned be'a ns. Brown onion in shortening. Add bacon cut in small pieces. Then add ground beef, brown together. Add brown and white sugar, ketchup, mustard, molasses, chili powder, salt and pepper. Add the meat mixture to the beans. Put in baking dish and bake in a 350 degree oven for 1 hour.
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Dorothy Fare
ENCHILADAS 12 corn torti II as 1 1/2 lb . homburger 6 green on ions 2 boxes sour cream
2 cans cream of chicken soup (or mushroom soup) 1 or more chopped (Old EI Paso) hot pepper
Brown hamburger meot and drain. Heat the soup, sour cream, and peppers. Heat the tortillas in very little oil. Put the hamburge r meat in them. Then put them in a baking dish and pour the hot mixture of soup and sour cream, peppers and onions over them . Bake in 350 degree oven for 30 minutes. You can put longhorn cheese in the hamburger meat if desired. Barbara McDougle
CHICKEN AND RICE
Grease big baking dish (cake size). cup ri ce sprinkled over greased dish; lay chicken (6 breasts, cut into) on rice. Heat together to boiling point: 1 can celery soup 1 can mushroom soup
11/2 c.milk
Pour over chicken. Sprinkle 1 package onion soup on top. Cover with foil . Bake 2 1/2 hours in 325 degree oven. Cut heat for last part. Serves 6. Mrs. Irene Roller
COMPANY CASSEROLE Brown together: 2 lb. pork (steak or roast), cut into bite size pieces Add: 1 can chicken & ri ce soup
1 medium chopped onion
1 c. water
Simmer for 30 minutes. Meanwhile cook 3' cups dry egg noodles in unsalted water. Rinse and drain. Mix together: 1 can corn 3/4 c. chopped celery 1/4 c . diced pimientos
1/2 c. chopped green peppers 1 can sl iced mushrooms 1/2 lb. Velveeta cheese, diced
Add cooked 'noodles and meat mixture,
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teaspoon salt and (Cont .)
• 1/8 teaspoon pepper. Mel t sti ck of butter and cube 5 pieces of toast and toss in the me Ited butter. Pour the above mixture into a two quart casserole and cover with the buttered toast cubes. Bake in 350 degree oven 30 - ·40 minutes or until bubbly. Freezes we" - baked or unbaked. Can also be mixed and refrigerated one or two days before baking. Verna Mae Swaffar
EGGPLANT CASSEROLE large eggplant, peeled and chunked up
1 large onion, peeled and diced
Stew together in sma" amount of water covered. Mix: can cheddar cheese soup, 1 can creamed mushroom soup, undiluted undiluted 2 eggs, beaten Add 1 cup of cracker crumbs • Turn into buttered baki ng dish and top with cracker crumbs. Bake at 325 degrees for 30 to 45 minutes: For special I add 1 sma" can sliced mushrooms (drained) and 1/2 can sliced water chestnuts. MEAL IN A DISH 2 medium onions, sliced thin 4 medium size potatoes, sliced thin 2 c. cream style corn or 1 pt. frozen
Emma Taylor 1 lb. bulk sausage 1 c. tomato juice 1/4 tsp. pepper dash of paprika 1/2 tsp. salt
Grease a medium size casserole dish. Place ingredients in order given into dish. Make sausage into balls or patties (meat balls may be used). Place on top of ingredients in dish. Pour tomato juice over a". Cover and bake in 350 degree oven for 30 minutes. Remove cover and bake until potatoes are tender and the dish is nicely browned. Before serving, garnish with porsley and sma" tomatoes if desired. SPINACH RICE CASSEROLE 1 (10 oz.) pkg. frozen chopped spinach 1 c. cooked rice 1 c. shredded cheese (Velveeta or sharp)
Margaret Mitche" 2 slightly beaten eggs 2 Tbsp. butter 1/3 c. milk 1 Tbsp. chopped onion 2 Tbsp. Worcestershire sauce
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Cook and drain frozen spinach. Mix with rice, cheese, eggs, butter, milk, onion and Worcestershire sauce. Bake in 400 degree oven in greased casserole about 20 minutes. This serves 6 people and may be used for broccoli also. HASH BROWN CASSEROLE
Wilma (Mizer) Hall
In oblong pan (9 x 13) put 1 (2 lb.) package frozen hash brown potatoes. Then mix the following and pour over the potatoes: sal t & pepper to taste 8 oz. shredded cheddar cheese 1 stick melted oleo
1 c. sour cream 1 can cream of chicken soup 1/2 to 1 onion, chopped
Next sprinkle crushed corn flakes over potatoes and add a little more melted oleo over flakes. Bake 1 hour at 350 degrees. CHICKEN CASSEROLE
Velma Sass
3 c. cooked turkey or chicken 1 1/2 c. uncooked rice 1 can cream of ch icken soup
can cream of celery soup 1 can cream of mushroom soup 1/2 can water
Mix soups and meat. Spread rice in bottom of ungreased 13 x 9 inch pan. Pour soup mixture over rice. Bake in 350 degree oven for 30 minutes. SPAM CASSEROLE
Velma Sass
1 pkg. Kraft macaroni & cheese 10 oz. pkg. frozen peas (porti 011 y thawed)
can cream of celery soup can sliced Sporn
Prepare dinner as on package except using 3/4 cup milk. Add peas and soup. Pour into baking dish. Lay sliced Spam on top Bake for 30 minutes in 350 degree oven. EASY MUSHROOM CASSEROLE
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1/3 c. chopped onion 2 Tbsp. chopped be II pe pper 1/4 c. butter 3 beaten eggs 2 cans (3 or 4 oZ.,each) sliced mushrooms (including liquid)
Chri st i ne (Edwards) Bodori a 1 1/4 c. milk 1 1/2 c. bread cubes (1/4 in.) 1/2 tsp. salt 1/4 tsp. thyme dash of pepper (Cont. )
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Saute onions and pepper in butter until soft but not browned. Combine remaining ingredients and pour into a buttered baking dish. A fluted quiche dish or any 5 cup baking dish may be used. Bake in a preheated 350 degree oven for 50 to 60 minutes. Due to its bread content, this appetizing dish can also be used as a delectib le substitute for dressing when served with chicken, turkey, or pork. Serves 6 but the recipe can be successfully doubled or tripled if cooking for a crowd. STUFFED BELL PEPPERS
June (Aki n) Severance
Cook in water unti I tender: 4 pepper cases. Cook: 2 Tbsp. bacon drippings 3 Tbsp. chopped onions 1/2 lb. ground beef Add: 1 c. ~inute Rice 2 eggs 1/2 tsp. salt
1/8 tsp. paprika 1/4 tsp. celery seed
Stuff bell peppers and top with grated cheese. This is a very good main diih. If you don't like bell peppers use the insides only. ~rs.
ZUCCHINI CASSEROLE 4 medium size zucchini, sliced 1/2 in. thick 3/4 c. shredded carrots 1/2 c. chopped onion
Floyd Hemphill
6 Tbsp. butter or margarine 2 1/2 c. herb-seasoned croutons 1 can cream of chicken soup 1/2 c. sour cream
Cook sliced zucchini in a small amount of salted water until tender. Drain. Cook carrots and onion in butter until tender. Remove from heat, stir in 1 1/2 cups of croutons, cream of chicken soup and sour cream. Add zucchini. Place in bakinq dish, top with remaining croutons and bake for 30 minutes at 350 degrees. ~INER'S ~ix
LUNCH BUCKEr. PASTY
~ildred
L. Bennett
pie crust for 4 crusts.
1 lb. flank steak, cubed (mix with some pork, if desired) c. minced onion
4 c. cubed potatoes salt and pepper to taste
~ix steak, oni~n, ' patatoes, salt and Pepper together. Roll out the dough and line the bottom and sides of on ordinary pie plate. 60
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Put ingredients on half, fold the other half over and pinch edges together with fingers. (Looks like half moon.) Use 1/4 ingredients for each pasty. Bake at 450 degree oven for first 15 minutes. Finish baking at 350 degrees for 45 minutes longer. (This is a "streamlined one-course dinner" you can carry without spilling a mouthful.) HAMBURGER-CORN BAKE CASSEROLE 1 1 1 1
Iva Roller
1 c. sour cream 1/4 c. chopped pimiento 3/4 tsp. salt 1/4 tsp. pepper 6 oz. cooked noodl es
lb. ground beef c. onion, chopped (12 oz.) can drained corn (10 1/2 oz.) can cream of celery or chicken soup (10 1/2 oz.) can cream of mushroom soup
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c. soft bread crumbs with 2 Tbsp. melted butter
Brown meat and onion until tender. Add rest of ingredients. Pour into 2 casseroles and sprinkle bread crumbs over the top. Bake 45 minutes at 350 degrees. Freezes well, if frozen bake 1 1/2 hours at 375 degrees. Will serve 8 to 10 people. Imogene Hemphill
TWENTY MINUTE MAIN DISH (Delicious and so easy)
can (16 oz.) mixed vegetables, drained 1 can (10 3/4 oz.) tomato soup 1 pkg. (8 oz.) refrigerator buttermilk biscuits
Tbsp. shortening or salad oil 1 lb. lean ground beef 1/4 c. chopped onion 1/4 tsp. salt 1/8 tsp. pepper
Preheat oven to 400 degrees. Heat shortening in medium size skillet. Add beef, onions, salt and pepper. Cook until browned. Add vegetables and soup. Mix to blend. Spoon into 1 1/2 quart casserole. Bake for 15 minutes. Remove from oven. Top with biscuits. Return to oven for 10 - 15 minutes or longer, until done. TUNA CASSEROLE
Geraldine Hill 1 can mushroom soup 1/4 c. milk 1/4 c.water 3 oz. can chow mein noodles
1 c. celery 1/4c. onion 2 Tbsp. green pepper 1 Tbsp. butter 1 can tuna
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Saute celery, onion and pepper in butter. Mix in rest of ingredients. Bake 30 minutes in 350 degree oven. Evelyn Hardwick
MEXICAN DINNER CASSEROLE 1 1/2 lb. hamburger meat 1/2 c. onion, chopped 1 ekg. Williams chili mix 1;2 tsp. salt
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1/2 c. catsup 4 c. beans Fritos 1 c. grated cheese
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Cook together first 5 ingredients until hamburger is seporated well ,'and about done. Add cooked beans (Frijoles). In a glass 9 x 12 inch casserole dish, spread about an inch of corn chips. Pour the skillet mixture over corn chips. Top with qrated cheese and bake about 30 minutes in 300 degree F. oven. Serves 8. Marzella (Miller) Hemmerling
CHEDDAR CHEESE POTATO CASSEROLE 1 large pkg. (32 oz.) frozen cube style hash brown potatoes (thawed) 1/2 c. melted oleo 1 tsp. salt
1/2 tsp. pepper 1/2 c. chopped onion 2 cans cream of chicken soup 1 carton (8 oz.) sour cream 2 c. shredded cheddar cheese (mellow)
Mix the above and put in large (9 x 13 inch) shallow Pyrex dish. Topping: 2 cups crushed cornflakes. Mix with 1/4 cup melted oleo. Sprinkle over top of potatoes. Bake 1 hour at 350 degrees. TUNA CASSEROLE Mix together: 1 can tuna 1 can mushroom soup 1/2 can milk 3/4 c. nuts
Jessie (Campbell Cole) Dalton 1 1 1 1
can chow mein noodles c. chopped celery medium onion, chopped tsp. Worcestershire sauce
Bake at 350 degrees for 30 minutes.
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CHICKEN & RICE CASSEROLE 1 c. raw long grain rice 1 can cream of celery soup plus 1 c. milk 1 can cream of mushroom soup plus
Beatrice {McCraw} Lewis 1 c. milk 1 can cream of chicken soup plus 1 c. milk 3 lb. chicken parts {of your choice}
Place in order given in deep 9 x 13 inch bakin~ dish. Sprinkle with paprika. Bake in 350 degree oven 1 1/2 hours or until chicken is tender. HOMINY CASSEROLE 2 {1 lb.} cans hominy 1 {4 oz.} can green chi lies 4 Tbsp. butter 10 Tbsp. sour cream
Mrs. R. B. Cameron salt to taste 1/2 c. heavy cream {1/2 & 1/2 or whipping cream} 1 1/2 c. shredded Monterey Jack cheese
Drain and wash hominy. Butter 3 quart casserole dish. Remove seeds from chilies and chop fine. Alternate hominy and chilies in casserole. Dot each layer with butter, sour cream and salt. On top layer of hominy, dot with butter and pour cream over. Top with cheese and bake at 350 degrees for 25 to 30 minutes or until hot and bubbl y. HAMBURGER CASSEROLE 1 lb. uncooked hamburger 1 beaten egg 1 tsp. sage {more or less} pepper and sal t
Mrs. Harold Terry 2 c. cubed bread crumbs onion to taste 1 can chicken noodle soup
Mix and bake for 45 minutes. SWEET POTATO CASSEROLE
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Mix: 1 1/2 c. cooked sweet potatoes 1/4 c. sugar 1/4c. butter
Evelyn {Roller} Foster 1 well beaten egg 1/2 tsp. vanilla 2 1/2 Tbsp. milk
Pour into 8 inch square baking dish. Topping: ' 2 1/2 Tbsp. soft butter 1/4 c. flour 1/2 c. brown sugar 1/2 c. chopped pecans {Cont. } 63
Bake 350 degrees for 25 minutes.
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BUYING GUIDE Fresh vegetables and fruits Experience is the best teacher in choosing quality but here are a few pointers on buying some of the fruits and vegetables.
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ASPARAGUS-Stalks should be tender and firm, tips should be close and compact. Choose the stalks with very little white-they are more tender. Use asparagus soon-it toughens rapidly. BEANS! SNAP-Those with small seeds inside the,pods are best. Avoid beans with dry -looking pods. BERRIES-Select plump, solid berries with good color. Avoid stained containers, indicating wet or leaky berries. Berries such as blackberries and ra~pberrjes with clinging caps may be underripe. Strawberries without caps may be too ripe.
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BROCCOLI. BRUSSELS SPROUTS. AND CAULIFLOWER-Flower clusters on broccoli and cauliflower should be tight and close together. Brussels sprouts should be firm and compact. Smudgy, dirty spots may indicate insects. CABBAGE AND HEAD LETTUCE-Choose heads heavy for size. Avoid cabbage with worm holes, lettuce with discoloration or soft rot. CUCUMBERS'='Choose long, slender cucumbers for best quality. May be dark or medium green but yellowed ones are undesirable.
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MELONS-In cantaloupes, thick close netting on the rind indicates best quality. Cantaloupes are ripe when the stem scar is smooth and space between the netting is yellow or yellow-green. They are best to eat when fully ripe with fruity odor. Honeydews are ripe when rind has creamy to yellowish color and velvety texture. Immature honeydews are whitish-green. Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe. ORANGES. GRAPEFRUIT. AND LEMONS-Choose those heavy for their size. Smoother. thinner skins usually indicate more juice. Most skin markings do not affect quality. Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenish-yellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken, or soft areas. PEAS AND LIMA BEANS-Select pods that are well-filled but not bulging. Avoid dried , spotted, yellowed, or flabby pods. ROOT VEGETABLES-Should be smooth and firm. Very large carrots may have woody cores, oversized radishes may be pithy, oversized turnips, beets, and parsnips may be woody . Fresh carrot tops usually mean fresh carrots, but condition of leaves on most other root vegetables does not indicate degree of freshness. SWEET POTATOES-Porto Rico and Nancy Hall varieties-with bronze to rosy skins-are soft and sweet when cooked. Yellow to light-brown ones of the Jersey types are firmer and less moist.
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VEGETABLES GREEN RICE
Mrs. George Bennett
c. uncooked rice (cook before you add to rest) c. cream of mushroom or cream of celery soup (undiluted) 1 small jar Cheez Whiz
1/2 c. chopped onion 1/2 c. chopped celery (omit if you use celery soup) 1/2 c. oleo 1 pkg. frozen broccoli cuts
Combine rice, soup and Cheez Whiz. Pour boiling water over broccoli and drain. (You may need to let it set unless broccol i is thawed.) May pre -cook broccol i --add broccol i to first mixture, saute onion, celery and oleo. Combine all ingredients and bake 350 degrees for 40 minutes. SPRING GARDEN WILD RICE
Mil dred L. Bennett
1 (6 oz.) pkg. Uncle Ben's long grain & wild rice (cooked according to package directions) 3/4 c. chopped celery
1/2 c. chopped oni on 1/4 c. chopped green pepper 3 Tbsp. margari ne 1/4tsp. thyme
Cook celery, onion and green pepper in margarine 10 minutes, combine with hot cooked rice and thyme. Heat over medium heat 2 to 3 minutes. 6 servings. SPICED CARROTS
Lucille (Roller) Hoffman
Cook: 2 lb. salted, peeled & sliced carrots. Drain and cool. Cook together until oil and vinegar do not separate: 1/2 c. white vinegar 1/2c.oil
1/2 c. sugar
Add: 1 can Campbell's tomato soup Cool all. Add: 1 large onion, chopped 1 green pepper
a little pepper 1/4 c. sweet pickle relish (Cont .)
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This is better if made 1 or 2 days before serving. Mildred L. Bennett
HOLIDAY STUFFED TOMATOES
6 oz. frozen peas, cooked 1 sfllall can drained mushrooms 1 tsp. lemon juice
3 fi rm tomatoes 3/4 tsp. oregano 1/8 tsp. garl ic powder salt and pepper to taste
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Cut tomatoes in half. With a spoon, scoop out pulp from tomato shell. Sprinkle tomato shells with oregano, garl ic powder, salt and pepper. Set aside. In small bowl combine peas, mushrooms and lemon juice. Place tomato shells into baking dish. Put pea mixture into tomato shells. Bake at 350 degrees F. for 12 minutes or until heated. Do not let tomatoes get soft, should still be firm. {Green and red colors make this dish pretty for Christmas/New Years.} COPPER PENNIES
Peggy Roller
Cook carrots until tender and drain. Add: chopped onion Mix together: 1 can Campbell tomato soup 1 Tbsp. prepared mustard 3/4 c. sugar
1 chopped pepper 1/2 c . oil 1/2 c. vinegar
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Add to carrots and chill overnight. PORTUGESE BEANS
Carolyn Gage
1 lb. pink beans, cooked until tender {can use pinto if pink not available} Fry until crisp: 1 lb. bacon, diced 1 onion, chopped
1 tsp. pepper 1 tsp. salt
Add: 2 tsp. cumin or cumin seed 2 cans tomato sauce 1 clove garlic or 1 tsp. garlic salt Drain off excess .grease and add bacon mixture to beans and cook until ready to eat. The longer they cook the better they are.
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HOT HOMINY
Mrs. Harold Terry
. 1 can mushroom soup 1 large can hominy
1 small 'Iar Cheez Whiz 4 oz. ja apeno pepper (more or less)
Bake this until it bubbles. BAKED POTATO TOPPING
Mrs. Junior Inman
Mix in blender or by mixer: c. cottage cheese 1 Tbsp. butter 1/2 tsp. di II weed 1 Tbsp. chi ves >-
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1/4 tsp. salt dash 'of pepper 3 slices crisp bacon, crumbled
This can be put in mashed potatoes and baked in 350 degree oven until slightly browned. ORANGE GELATIN SWEET POTATOES 5 or 6 medium size cooked sweet potatoes 1 c. water 1/2 c. brown sugar
Mrs. Roscoe Courtney
3 oz. pkg. orange gelatin 1 1/2 Tbsp. butter 1/8 tsp. salt
In a 10 inch square electric skillet, heat water to a boil, add gelatin, sugar and salt. Stir and simmer until mixture is well dissolved. Add butter and simmer 5 minutes more. Cut sweet potatoes in half and place in syrup mixture. Don't crowd as basting space is necessary. Cook over medium heat, basting often until syrup thickens and potatoes have a nice glaze. Serves 10 to 12. OLD SETTLER'S BEANS 1/2 lb. ground beef 1/2 lb. cooked and crumbled sl iced bacon 1 medium onion, chopped
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Jewell Davis 1/3 c. brown sugar 1/3 c. white sugar 1/4 c. catsup
Brown onion and meats. Add sugar and catsup, then 3 cans (16 ounce each) kidney, lima and pork and beans. Add to that: 1/4 c. barbecue ·sauce 2 Tbsp. prepared mustard 2 Tbsp. molasses
1 tsp. salt 1/4 tsp. pepper 1/2 tsp. chili powder (Cont.) 67
Bake in 3 quart casserole one hour at 350 degrees. May freeze if desired. Serves 8.
fried 1 Tbsp. minced onion 1 tsp. Worcestershire 1/4 tsp. garlic salt 1/4 tsp. salt
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MEXICAN RICE
1 c. Minute Rice (drained) 5 stri ps of bacon, cut and
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1/4 tsp. pepper 1/4 tsp. red crushed
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peppers (more if you Iike it hot) 1 can tomato sauce 3 sl ices mozzarella cheese
Fry bacon and add all the spice ingredients. Let simmer for 3 minutes. Stir in rice until well mixed. Add tomato sauce and let simmer for 30 minutes on low in skillet. Right before serving, lay cheese slices on top and cover until cheese melts. For decorative purposes yau may lay Jalapeno peppers on the edges. Great with refried beans and tacos. Mrs. Pat Be nnett
SWISS ASPARAGUS SUPREME 1 (14 az.) can asparagus 1 Tbsp. butter 1 Tbsp. fI our 1/2 tsp. seasoned salt
1/2 c. milk 1/2 c. grated Swiss cheese 1 c. French fried onions
Combine melted butter, flour, salt and milk. Add grated cheese and heat until melted. Stir in asporagus and 1/2 of onions. Heat in 350 degree oven. Top with remaining onions. Heat until bubbly. Serves 4 - 5. SCALLOPED CORN SUPREME 1 (17 oz.) can cream -style corn 1 c. milk 1 we II beaten egg 1 c. cracker crumbs (scant)
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Rena Seth 1/4 c. finely chopped onion 3 Tbsp. chopped canned pimiento 3/4 tsp. salt 1/2 c. buttered bread or cracker crumbs
Heat corn and milk. Gradually stir in egg. Add the 1 cup crumbs, onion, pimiento, salt and dash of pepper. Mix well. Pour into greased 8 inch round baking dish. Top with buttered crumbs. Bake in 350 degree oven for 20 minutes.
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SKILLET SQUASH 4 2 2 2
or 5 zucchini medium onions Tbsp. butter medium tomatoes I diced
Evelyn Hardwick 1 (3 oz.) can drained mushrooms 3/4tsp. salt black pepper
Scrub squash in cold woter I cut off ends. Cut into thin slices. Peel and slice onions thinly; separate into rings. Melt butter in a 12 inch skillet. Cook onions in butter until slightly tender I not brown. Add squash I tomatoes I mushroams and seasanings. Cover and cook just until squash in tender-crisp. About 10 minutes. Serves 8. Mrs. Neva Linebarger
SWEET POTATOES gal. cooked sweet potatoes Sauce: 1 3/4 c. sugar 3 1/2 c. water 1 Tbsp. cornstarc h
2 tsp. salt 1/2 c. butter
Peel the cooked sweet potatoes. Cut in pieces. Mix and cook sauce until clear. Place sweet potatoes in flat baking pan. Pour sauce over sweet potatoes. Bake in slow oven about 1 1/2 hours • GREEN BEANS WITH SAUCE 2 pkg. frozen cut green beans 1 small can water chestnuts, drained & sliced (2/3 c.) 1/4 c. finely diced onion 2 Tbsp. oleo
Margaret Mitchell 1 tsp. sugar 1 tsp. seasoned sal t 1 tsp. cider vinegar 1 c. dai ry sour cream
Cook beans as directed on pockage. Add water chestnuts. Heat through. Cook onion in oleo until tender but not brown. Add remaining ingredients and a dash of pepper . Heat through but do not boil. Drain beans; top with sauce. Serves 8. Donna Sipe
HOMINY GRITS 4 c. boiling water a drop af cooking oil
1 c. hom iny grits (Cant .) 69
RICE DISH
Paul ine Magnin
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Fry and drain off grease. 1 lb. sausage, cut into small pieces
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Add: 1 c. diced onion 1 c. diced celery 2 cans mushroom soup
2 cans cream chicken soup 1 c. rice, uncooked
Mix all together. Pour into 9 x 13 inch dish. Cover with foil. Bake 1 hour at 325 degrees. Mrs. Paul Autrey
BAKED BEANS WITH MEAT 1 1 2 2 2
1 lb. ground beef 1/2 c. chopped green pepper 1/4 to 1/2 c. chopped onion 1/2 c. finely chopped celery 1 (6 oz.) can tomato paste
c. water tsp. dry mustard Tbsp. brown sugar Tbsp. molasses (16 oz.) cans pork 'n beans
. Brown meat and combine with other ingredients. Bake in 13 x 9 x 2 inch casserole at 375 degrees for 45 minutes. Mrs. John Leonard
SMOKESTACK BAKED BEANS
1 Tbsp. mustard 1 tsp. liquid smoke 3/4 c. barbecue sauce 1/4 c. catsup 1/2 c. sorghum molasses
4 sl ices bacon 3 lb. canned pork 'n beans 3/4 c. brown sugar 1 Tbsp. minced onion 1 Tbsp. chi! i powder
Cook bacon but not crispy. Remove grease. Add rest of ingredients and bake in a low oven 325 degrees for 60 to 75 minutes. Ruth Latshaw
AU GRATIN POTATOES 1 tsp. salt
potatoes, cube or sl i ce
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Cook until almost done. Then drain. Put into 9 x 13 inch pon: 1/2 lb. Velveeta cheese 1 tsp. salt 1 tsp. pepper (Cont.)
1/4 c. oleo 2 Tbsp. flour 2 c. milk 71
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Pour into boiling water and stir. Add: beaten egg
1 c. milk
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1/2 lb. sharp cheddar cheese
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Pour into grit mixture. Add: 1/8 lb. oleo
Pour into greased dish and bake 1 hour. SPANISH SAUERKRAUT
r' Mrs. Raymond Brite
Fry 4 strips of bacon. Cut into 1 inch strips. 1 small onion, chopped
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1 mango pepper, chopped
Saute in skillet. Be sure and don't overcook. Add: 1 can tomato paste
1 can Libby sauerkraut 1/2 c. sugar Simmer in fry pan 30 minutes. SKILLET COLE SLAW 1 medium size head cabbage, chopped medium coarse 2 medium size onions, sliced and separated into ri ngs
Evelyn Hardwick 1/4 c. Wesson oil 1/4 c. brown sugar 1/4 c. vinegar caraway seeds (optional)
Heat the Wesson oil, brown sugar, and vinegar in a large skillet. When boiling, dump in the grated cabbage and onions. Salt and pepper to taste. Tumble the cabbage around until coated with the oil and vinegar. Serve. Cabbage will still be crisp. This is still good cold as the cooking oil will not congeal. QUICK AND EASY BAKED BEANS 1 can park 'n beans (2 1/2 size) 1 heaping Tbsp. molasses
Corda Nickle
2 Tbsp. sugar 2 Tbsp. catsup
Mix and pour into baking dish. Bake at 400 degrees until beans are well heated (15 to 20 minutes).
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1 tsp. onion salt
1/2 tsp. garlic salt
Cook until thick. Pour over potatoes. Sprinkle. crush potato chips on top. Bake at 400 degrees until bubbly.
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Juanita Thomas
BEST EVER BAKED BEANS 5 slices bacon, fried crisply and crumbled 2 cans (16 oz. each) pork and beans 1/2 green pepper, seeded and chopped
1/2 medium onion, chopped 1 1/2 tsp. prepared mustard 1/2 c. ketchup 1/2 c. barbecue sauce 1/2 c. packed brown sugar
Mix all ingredients in Crock-Pot. Cover and cook on low setti ng for 8 to 12 hours, or 2 to 3 hours on hi gh • STUFFED ZUCCHINI
June (Akin) Severance
Cut zucchini or any squash in half. Scoop out the center leaving a 1/2 inch shell. Combine the pulp with: 2 Tbsp. chopped onions 1 c. grated cheese (Jack Cheese)
1/2 tsp. salt 1/4 tsp. paprika
Stir and cook above ingredients until hot. Remove from heat and add 1 egg and 1/2 cup bread crumbs, I used Contadina seasoned bread crumbs. Place shells in pan with 1/8 inch water. Stuff and top with more bread crumbs and Velveeta cheese. You may need to add a little water to pulp while cooking. Bake in 350 degree oven for 1 hour. SOUR CREAM POTATO BAKE 1 (2 lb.) frozen hash brown potatoes 1 1/2 c. grated mild cheddar cheese can cream of chicken, celery or onion soup .
May Henry 1 can cream of mushroom soup 6 green onions or 1 medium onion 1 or 2 cartons chive or plain sour cream 3/4 c. milk
Mix last 5 ingredients. Heat slowly and stir. Empty bag of patatoes into large casserole (need not thaw). Pour sour cream 72
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over potatoes. Mix with fork. May top with potato chips or cheddar cheese . May add green peppers, pimi ento. Will keep well. Bake at 350 degrees 45 minutes. Serves 12. Write extra recipes here:
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Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly. Sweet potatoes will not turn dark if put in salted water (five teaspoons to one quart of water) immediately after peeling. Let raw potatoes stand in cold water for at least half an hour before frying to im · prove the crispness of french fried potatoes.
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Use a strawberry huller to peel potatoes which have been boiled in their 'jackets' ,
Use greased muffin tins as molds when baking stuffed green peppers. r
A few drops of lemon juice in the water will whiten boiled potatoes. The skins will remain tender if you wrap potatoes in aluminum foil to bake them . They are attractively served in the foil. too.
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If you add a little milk to water in which cauliflower is cooking. the cauliflower will remain attractively white . When cooking cabbage . place a small tin cup or can half full of vinegar on the stove near the cabbage. and it will absorb all odor from it.
It is important when and how you add salt in cooking . To blend with soups and sauces. put it in early. but add it to meats just before taking from the stove. In cake ingredients. salt can be mixed with the eggs. When cooking vegetables always salt the water in which they are cooked . Put salt in the pan when frying fish.
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It is easy to remove the white membrane from oranges-for fancy desserts or salads-by soaking them in boiling water for five minutes before you peel them . You can get more juice from a dried up lemon if you heat it for five minutes in boil ing water before you squeeze it. If it's important to you to get walnut meats out whole. soak the nuts overnight in salt water before you crack them. If the whipping cream looks as though it's not going to whip. add three or four drops of lemon juice or a bit of plain gelatin powder to it and it probably will. For quick and handy seasoning while cooking. keep on hand a large shaker containing six parts of salt and one of pepper. Dip your bananas in lemon juice right after they are peeled. They will not turn dark and the faint flavor of lemon really adds quite a bit. The same may be done with apples.
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BREAD, ROLLS, PIES, PASTRY NO KNEAD HONEY WHEAT BREAD 2 2 1 1
Mrs. Emory (Jeon) Me Iton
1/2 c. all purpose flour pkg. acti ve dry yeast tsp. salt 1/4 c. milk
3/4 c. honey 1/3 c. cooking oil 2 eggs 21/3 c. to 3 c. whole wheat flour
Combine flour, yeast and salt in large bowl. Heat milk, honey and cooking oil in saucepan over low heat until very warm. Add eggs and warm mixture to flour mixture, and blend well. Stir in wheat flour and form stiff dough. Cover dough and let rise until doubled in size (about 45 minutes). Shape dough into two loaves. Brush tops with melted butter. Let rise again for 45 minutes or until doubled in size. Bake for 25 to 35 minutes at 350 degrees, ar unti I well browned, and loaf sounds hollow when tapped. Remove from pans and cool. Makes 2 loaves. HOME MADE BREAD
Mrs. Herbert Dodson
Mix together and set aside for 30 minutes: 1 pkg. dry yeast 1 tsp. sugar
1/2 c. warm water
Meanwhile, mix together: 1/2 c. Crisco 1/2 c. sugar
solt to taste
Cream together and add 2 eggs, one at a time. Add yeast and 2 cups warm water. Add 7 or 8 cups flour. Mix well, cover and put in refrigerator. Use as desired. Will keep for a week. Just pinch off any amoont and bake as you want. Real good and quick. BREAD 2 c. hot water 1/2 c. Crisco 2 pkg. yeast
Ruby Shirley 1/4 c. sugar 1 tsp. salt 6 c.flour (Cont.)
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Combine . water, Crisco, sugar and salt. Let cool to lukewarm. Add yeast dissolved in 1/4 cup water. Add 3 cups flour, beat well. Add 3 more cups of flour, knead. May need more flour. Cover and let rise until double. Punch down and let double. Shape into loaves. Place in greased pans. When double in size, bake 30 to 35 minutes at 350 degrees. Mary Lee (Bri te) Si sney
YEAST BREAD - ALL BRAN CEREAL Combine: c. boiling water 1 c. All-Bran or Buds 3/4 c. sugar
1 1/2 tsp. salt 1/2 c. shortening or oil
Cool ingredients until lukewarm. Mix the following and add to above lukewarm mixture: 1 c. warm water 1 Tbsp. suga r Add: 2 beaten eggs
2 pkg. dry yeast
6 c. flour (or more depending on thickness of dough)
Knead bread. Place in pan, coat top with melted shortening or oleo, cover and let rise to double (about 1 to 1 1/2 hours). Makes 2 loaves or your favorite rolls. Let rise again after making out rolls. Coat top with shortening or oleo. Bake loaves 45 minutes at 325 degrees. Rolls will bake in 15 to 20 minutes at 375 degrees. If put in cold oven, allow 5 to 10 minutes extra. OLD-FASHIONED IRISH SODA BREAD 41/2 c. all-purpose flour 3 Tbsp. sugar 1 Tbsp. double acting baking powder 1 tsp. salt
1 6 2 1
Mrs. Herbert Storck
tsp. baki ng soda Tbsp. butter or margari ne eggs 1/2 c. fresh buttermilk
In large bowl, with fork, mix flour and first four ingredients. With pastry blender, cut in butter. Beat eggs in cup, slightly, remove 1 tablespoon and reserve. Stir in buttermilk and egg into flour mixture just until flour is moistened. Dough will be sticky. Turn dough onto well floured surface with floured hands. Knead about 10 strokes to mix thoroughly. Shape dough into ball. Place in casserole. In center of ball, with sharp knife, cut a 4 inch cross 76
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about 1/4 inch deep. Brush dough with reserved egg. Bake bread I hour and 10 minutes or until toothpick comes out clean . Cool in casserole on wire rack 10 minutes. Remove from casserole and cool completely on rack. Makes 1 loaf. To make raisin bread, reduce flour to 4 cups and add I 1/2 cups dark seedless raisins to flour mixture. Bake this I hour and 20 minutes. RYE BREAD Sponge: 1 cake yeast 3 c. lukewarm water
Sophia Boyce 4 c. sifted rye flour
Pour 1 cup water into large mixing bowl (about 6 quarts). Add yeast, 1 teaspoon sugar and let stand 5 minutes . When yeast is soft, add 2 cups water and the 4 cups of rye flour. Beat smooth and cover. Let rise until bubbly and light (about 1 hour). Bread: While the yeast is rising, combine and dissolve: 1 c. boiling water 2 Tbsp. salt
2 Tbsp. honey or molasses
Let cool. When the sponge is light add the cup of water with the salt and honey. Stir, then add 2 tablespoons melted grease, 1 tablespoon caraway seed and enough white flour (about 9 cups) to make medium firm dough. Let rise until double. W.:>rk down let rise again until light. M(]ke into loaves. Let rise until light. Bake 45 minutes in 375 degree oven. Makes 5 loaves. HONEY WHEAT BREAD
Marjorie Gipson
Dissolve: I pkg. dry yeast in 1/4 c. lukewarm water Stir together until dissolved and lukewarm: 2 Tbsp . shortening 1/4 c. honey
1 tsp. salt 1 1/4 c. boiling water
Add to this mixture the dissolved yeast, 1 1/4 cups whole wheat flour and 1 cup white flour. Beat well and add 1 1/4 cups white flour • . Knead 10 minutes and allow dough to rise. When double in bulk, turn out on floured board. Allow to rest for 10 minutes. Shape i·nto loaf and again allow it to rise to double in (Cont . ) 77
size and bake in preheated aven at 375 degrees for 1 hour and 10 minutes. Mrs. Lavon Wormington
NO-KNEAD BREAD
1/3 c. shortening 1 1/2 tsp. salt 1 egg
1 1/2 c. warm water 2 pkg. dry yeast 41/2 c. flour 1/4 c. sugar
Pour water in large mixing bowl. Add yeast. Let stond a few minutes; then stir to dissolve. Add half the flour. Add sugar, salt, shortening and egg. Beat until smooth 1 1/2 to 2 minutes. Add rest of the flour. Scrape sides of the bowl. Cover, let rise until double in bulk, about 30 minutes. Stir down gently, sprinkle a very little flour on top, then divide into 4 equal parts and make in long loaves. Place on greased cookie sheet. Let rise until double. Bake at 400 degrees for 20 minutes. BREAD 10 c. flour (7 white, 3 whole wheat) 2 Tbsp. oil or 1 Tbsp. lard or 2 Tbsp. Crisco pkg. yeast
Emmeline Casper 1/2 c. sugar 2 Tbsp. salt 2 c. milk 4 c. warm water
Mixing: 2 cups milk (scalded), cooled. The 1/2 cup sugar in milk with oil and salt. Let cool to lukewarm. Add yeast which has been dissolved in 1/2 cup lukewarm water. Make well in the flour, add the liquid and yeast. Mix and knead. Let rise once, then punch down, let rise second time. Make into loaves. Bake 375 degrees for 1 hour. COTTAGE CHEESE BREAD
Mrs. John Casper
Soften 1 package active dry yeast (or 1 cake) in 1/4 cup warm water. 1 c. creamed cottage cheese, heated lukewarm 2 Tbsp. sugar 1 Tbsp. butter
1 tsp. salt 1/4 tsp. soda 1 unbeaten egg
Add the softened yeast. 78
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Add: 2 1/4 to 2 1/2 cups flour to form a stiff dough. Beat well after each addition. Cover and let rise in warm place (85 to 90 degrees) until light and double in size 50 to 60 minutes . Stir down dough. Turn into well greased 1 1/2 or 2 quart casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 1 hour until golden brown. Brush with soft butter and sprinkle with salt. BA HER ROLLS 1 1/2 c. wann water 2 pkg. dry yeast 1/4 c. sugar I 1/2 tsp. salt
Mrs. Emory (Jean) Melton 1 beaten egg 1/3 c. soft shortening (Crisco) 4 c. flour
Dissolve yeast in warm water. Add sugar, salt, shortening, egg and half the flour. Beat for 2 minutes until smooth. Add remaining flour and stir until flour disappears. Cover bowl and let rise until double in bulk. Stir down batter and spoon into greased muffin tins, filling 1/2 full. Let rise again until batter reaches top of muffin tins. Bake 10 to 15 minutes in 425 degree oven. Makes about 2 dozen rolls. MY FAVORITE ROLLS 1/4 c. soft shortening 2 c. lukewarm milk
Blanche Sullivan 1/2 c. sugar 1/2 tsp. salt
Add 1 package yeast to lukewarm milk. Stir until dissolved. Add sugar, salt and shortening. Add 6 cups flour or amount needed to make dough easy to handle. Place in bowl. Grease top and cover with cloth. Place in refrigerator until ready to use. BUHERHORN ROLLS 2 pkg. Fleischmann's yeast 1 Tbs p. sugar 1/4 c . warm water • 1 c. warm milk (scald & cool) 1/2 c. mel ted butter
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Mrs. Hershel Hall 1/2 c. sugar 1 tsp. salt 3 eggs, well beaten 4 c. sifted flour
Mix ingredients in order given. Put in warm place to rise. When light, cut dough in half. Put on well floured board. Sift flour on top and roll out Iike pie crust. Cut I like pie I into 16 pieces. Cover g~nerously with softened butter and roll each piece from outside edge to center. Place in well buttered pans and let (Cont. ) 79
rise until doubled in bulk. Bake in hot oven 10 minutes.
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Mrs. Emory (Jean) Melton
REFRIGERATOR ROLLS 2 pkg. dry yeast 2 c. warm water 2 tsp. salt 1 egg
1/2 c. sugar 6 1/2 to 7 c. flour 1/4 soft shortening (Crisco)
Dissolve yeast in water, add sugar and 1/2 of flour; beat thoroughly 2 minutes. Add egg and shortening, beat in remaining flour gradually; knead until smooth; place in bowl and grease top. Cover with damp cloth and place in refrigerator. Punch down occasionally. About 2 hours before baking, shape into rolls and set in warm place. Bake in 400 degree oven 12 to 15 minutes. Makes 4 dozen rolls. These may be frozen after shaping into rolls. Keeps up to 4 weeks. To thaw take from freezer about 5 hours before time to bake. GOLDEN CROWN ROLLS
Ruby Martin
Dissolve: 2 packages dry yeast in 1/4 cup real warm water. Let stand. Heat: 3/4 cup milk. Add: 1/2 cup sugar and 1/2 cup shortening. Cool sl ightly-. Add 2 beaten eggs, yeast mixture, 1 teaspoon salt and 4 1;2 cups sifted flour. Mix. Sprinkle flour an board and knead a few minutes. It will be a nice soft dough. Place in large bowl. Let rise double. M~ke rolls and let rise. Bake in 425 degrees until a golden brown. SOUR DOUGH BISCUITS
Opal Henderson
Dissolve: 1 pkg. dry yeast in 1 c. warm water Add: 2 c. buttermilk 3/4 tsp. soda 4 tsp. baki ng powder 1 tsp. salt
1/3 c. sugar 3/4 c. oil 7 - 8 c. flour
Mix together first ingredients. Add flour. Cover dough and place in refrigerator. Keeps 2 weeks if kept refrigerated. M~y be used at any time. Take dough from refrigerator. Pinch off small amount of dough for each biscuit. Put in pan and flatten dough. Bake immediately at 400 degrees for 15 to 17 minutes. Remember to return dough to refrigerator. Company biscuits: Roll out dough,
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cut and bake. Del icious and beautiful. This was given to me by Mrs. Frona Shepherd. SILVER DOLLAR ROLLS
Mrs. Jerry Hall
1 c. boiling water 1/2 c. sugar 2 Tbsp. shortening 1 tsp. salt
1 pkg. yeast 1/4 c. lukewarm water 1 beaten egg 3 1/2 c. flour
Pour boiling water over sugar, shortening, and salt. Cool to lukewarm and add yeast that has been softened in lukewarm water. Add egg and mix well. Add half of flour; beat until smooth. Add remaining flour and mix thoroughly. Cover and let rise in warm place until double in bulk. Stir dough. Fill greased muffin pans half full. Let rise. Bake in 350 degree oven until brown. Brush with melted butter after baking. Yield: 1 1/2 dozen. This is also a very good cinnamon roll dough. BUTTER TOP ROLLS
Lena Coones
Dissolve together: 3/4 c. warm water
1 tsp. sugar
Add: 1 pkg. yeast and set aside 3/4 c. scalded milk 3 Tbsp. shortening
6 Tbsp. sugar 3/4tsp. salt
Add yeast mixture to warm milk. Add flour until stiff. Knead until smooth. Let riSe in oiled pan until double. Fix in pans and let rise until double. Bake 425 degrees until brown. Butter top of rolls. SPEEDY ROLLS & BREAD
Flossie Lansdown
Mix and let set until dissolved: 2 pkg. Red Star yeast 1 pt. lukewarm water Add: 1/2 c. sugar 3/4 c. oil or shortening
1 Tbsp. salt
Combine: 2 c. whole wheat, flour 5 c. white flour
1/2 c. dry milk (Cont .)
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Mix all ingredients. Knead well. Let the dough rise once . Double in size before putting in loaves. Then let rise double in size. Bake 425 degrees for 7 to 12 minutes. Then reduce heat to 325 degrees and bake for 45 minutes or unti I done. Lois Stockton
BUTTERHORNS 1 c. sugar 2 tsp. salt 9 c. flour
2 c. scalded milk 2 pkg. yeast 1 c. shortening or oil 6 beaten eggs
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Add yeast to cooling milk. Combine shortening, sugar and salt. Mix and add yeast, milk, eggs. Add 1/2 of flour and beat. Stir in remaining flour. Knead lightly on floured board. Cover and let rise until double. Divide dough in 6 portions and roll to 9-inch circle. Cut in pie shaped pieces. Roll, starting with wide end. Let rise before baking. REFRIGERA TOR ROLLS 2 c. boiling water 1/2 c. sugar 1 Tbsp. salt 1/4 c. shortening 1/4 c. lukewarm water
Dimple Harris 2 cakes yeast 1 tsp. sugar 2 beaten eggs 7 c. flour
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Mix boil ing water, sugar, salt and shortening. Cool. Soften yeast in lukewarm water. Add sugar and stir into first mixture. Add beaten eggs. Stir in 4 cups of flour and beat. Stir in remaining flour and beat well. Knead slightly so as not to warm the dough. Grease top and place in large covered bowl. Store in refrigerator until needed. Mrs. Donald Blankenship
PUMPKIN BREAD 3 1 1 1 2 3
1/2 c. flour 1/2 tsp. salt tsp. ci nnamon tsp. nutmeg tsp. soda c. sugar
1 c. melted shortening (lukewarm) 4 eggs 2/3 c. water 1 tsp. burnt sugar flavoring [ 1/2 tsp. bl ack wa Inut fl avori ng 2 c. cooked pumpkin
Sift dry ingredients together. Make a well and add all other ingredients, mixing until batter is blended. Grease and flour loaf pans-. Bake 1 hour at 350 degrees. Let coolon racks. Freezes well.
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Note: May substitute maple flavoring for burnt sugar; and walnut meats for walnut flavoring.
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ZUCCHINI BREAD 3 1 2 2
eggs c. oil c. sugar c. peeled and grated zucchini 2 tsp. vanilla
Mrs. Floyd Hemphill 3 c. flour 1 tsp. salt 1 tsp. soda 3 tsp.cinnamon 1 tsp. baking powder 1 c. chopped nuts (optional)
Beat eggs, oil and sugar together until foamy. Add remainder of ingredients and pour into the bottom of a floured loaf pan. Bake for 1 hour at 350 degrees. BANANA BREAD 1/2 c. shortening 1 1/2 c. sugar (I use 2 c.) 2 eggs 2 c. sifted flour 1/2 c. wal nuts
Susan Henderson 1 tsp. soda 1/4 tsp. salt 1/2 c. buttermil k 1 c. mashed bananas
Cream shortening and sugar; add 1 egg at a time. Beat well after each addition. Add sifted dry ingredients alternately with buttermilk and bananas. Bake at 300 degrees for 45 to 60 minutes. RAISIN BREAD Boil 5 minutes, then cool: 2 c. water Add: 2 teaspoons soda. Sift together: 23/4 c. flour 1 c. sugar Add: beaten egg tsp. vanilla
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Dorothy Halvorsen 2 c. raisins
1 tsp. sal t
2 Tbsp. melted shortening
Mix altogether thorou!=lhly. Put dough in four #2 cans greased. Bake for 1 hour or until golden brown in 350 degree oven.
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• Faye Roller
HOLIDAY BREAD
1 c. cooking oil 2 c. finely grated carrots 1 (9 oz.) can crushed drained pineapple 2 tsp. vani IIa 1 c. chopped walnuts
3 c. sifted flour 1 tsp. soda 1 tsp. salt 1 tsp. ci nnamon 3 eggs, beaten 3 c. sugar
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Sift flour, soda, salt and cinnamon together. Place eggs and sugar in mixin~ bowl. Beat at medium speed until mixed. Beat in oil, a small amount at a time. Stir in flour mixture, carrots, pineapple, vanilla and walnuts. Place batter in two greased loaf pans. Bake at 350 degrees for 60 minutes. Mary Black
BEET BREAD Sift together: 2 c. flour 1 tsp. baking powder
1 tsp. ci nnamon 1/2 tsp. salt
Blend: 1 c. Crisco oil 1 1/2 c. sugar 3 eggs
1 tsp. vani IIa 3 Tbsp. bailing water
Grate: 1 or 1/2 c. nuts 1 c. raw beets
1 c. raw carrots
Mix altogether. Bake in loaf pan at 350 degrees for 50 minutes. Mrs. Elmer Rupp
OATMEAL BREAD 1 1/2 c. boiling water 1 c. quick cooking oatmeal 2 tsp. salt 1 Tbsp. shortening
2 pk~. dry yeast in 3/4 c. warm water 1/4 c. molasses 1/4 c. brown sugar 6 c. flour
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Pour boiling water over oatmeal, salt and shortening in a large bowl. Cool to lukewarm. Soften yeast in the 3/4 cup warm water. Add molasses, sugar, and dissolved yeast to oatmeal mixture and . stir. Add 4 cups flour and mix well. Turn out onto bread board,
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cover and let rest 10 minutes, add last 2 cups af flour and knead well, let rise until I ight about 1 hour. Shape into 2 loaves and place in well greased loaf pans, let rise until double in size. Bake at 350 degrees for 1 hour, brush top wi th butter. PUMPKIN BREAD 1 c. vegetable oi I 3 c. sugar
Mrs. Sue Smith 4 eggs 3/4 c. water
Then add: (No.303) can pumpkin tsp. cinnamon 1 tsp. nutmeg 1 1/2 tsp. salt
2 tsp. soda 31/2 c. flour 11/2c.raisins 1 1/2 c. nuts
Mix altogether. Fill 4 (1 pound) coffee cans 1/2 full or 6 (No.2) cans 1/2 fu II and bake 1 hou r at 350 degrees. BROWN BREAD
June (Akin) Severance
Pour 2 cups boiling water over all: 3 c. raisins 1 tsp. salt 3 tsp. soda 2 Tbsp. margari ne Let stand 1 1/2 hours or overnight. Add: 1 tsp. vanilla 4 c. flour
c. nuts 2 c. sugar 2 eggs
Mix and pour in three 1-pound greased coffee cans. Keeps well. Bake 1 hour in 300 degree oven. BANANA BREAD 31/2 c. sifted all-purpose flour 3 tsp. b ok i ng powder 1 tsp. salt 1 tsp. bak i ng soda 2 c. mashed, ripe bananas
Verna Mae Swaffar 2 Tbsp. lemon juice 3/4 c. shortening 1 1/2 c. sugar 3 eggs 3/4c.milk 1/2 c. finely chopped nuts
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Sift flour, baking powder, salt and soda. Mash bananas well, (Cont .) 85
odd lemon juice and mix. Cream butter and sugar until fluffy. Add eggs and beat well (4 minutes in all). Add sifted dry ingredients alternately with milk. Fold in bananas and nuts. Pour into 2 greased (8 1/2 x 4 1/2 x 2 1/2) loaf pons. . Bake at 325 degrees for 45 minutes. Increase heat to 350 degrees for 15 minutes to brown. Cool in pons for 10 minutes before removing. Barbaro (Hughey) Manley
MEXICAN CORNBREAD Mix: 2 c. yellow cornmeal 4 tsp. baking powder 3/4 tsp. salt
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2 eggs .
1/4 c. shortening I c. milk
Pour 1/2 cornbread mixture into a hot greased 10 inch iron ski IIet. Add:
1 c. grated sharp cheese
1/2 small can jalapeno peppers
1 medium onion, chopped
or 1 sma II can extra hot
1 lb. ground beef, browned and drained
Pour rema i nder of cornbread and bake at 350 degrees for 45 minutes to I hour. HUSH PUPPIES
Hazel Reid
1 1/2 c. corn meal 1/2 c. flour
1/2 tsp. salt
2 Tbsp. baking powder 2 eggs 2 Tbsp. sugar (less if desired)
3/4 c. milk 4 Tbsp. finely chopped onion 1/4 tsp. block pepper (optional)
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1 Tbsp. melted shortening
Mix and droF by spoonfuls into deep hot fat (about 375 degrees) and fry unti brown. Drain on paper towel ~ HUSH PUPPIES 2 c. cornmeal 1/2 tsp. soda 3 Tbsp. finely chopped onion 1 Tbsp. salad oil
Beth Harris 1 Tbsp. flour 1 beaten egg I c. buttermilk
Mix dry ingredi~nts. Add egg, onion, buttermilk and salad oil. Mix well and drop by tablespoon into deep hot fat. Cook until
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brown (only a few minutes) and drain on paper towels. SelVe hot. Makes 20 - 25 hush puppies.
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PIE TIN CORNBREAD Mix: 1/3 c. flour 2/3 c. cornmeol 1 Tbsp. sugor
Mrs. Burl Roller 1 tsp. baki ng powder 1/4 tsp. soda
Beat: 1 egg in a cup and finish filling with buttermilk. Add to dry mixture and stir in 2 tablespoons melted shortening. Makes a pie tin or 6 muffins. Bake 400 degrees for 25 to 30 minutes. CORN BREAD 1 c. milk 6 Tbsp. sugar 2 tsp. salt 1 stick margarine 0 1/2 c. warm water (105-115 )
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2 pkg. yeast 2 eggs, beaten 3 1/2 c. unsifted flour 1 3/4 c. yellow corn meal
Scald milk, stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast and stir until dissolved. Stir in milk mixture, beaten eggs, flour and corn meal. Beat until well blended about 2 minutes. Batter will be stiff. Turn into 2 greased 8-inch round cake layer pans or 2 greased 9 x 5 x 3 inch loaf pans. Cover. Let rise in warm place free from draft until doubled in bulk about 1 hour. Bake in 375 degree oven for 30 to 35 minutes. MEXICAN CORN BREAD
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Mrs. Rick Larkin
Brown: lb. ground beef sa It & pepper to taste Mix: 1 c. corn meal 3/4 tsp. salt 1/2 tsp. soda 1 c. sweet milk
Irene Terry 1 medium onion, chopped 1 large jalapeno .pepper, chopped 1 large can cream style corn 2 eggs, beaten 1/3 c. bacon drippings
Grate: 4 or 5 slices cheese. In oblong greased baking dish, pour 1/2 of the corn meal (Cont .) 87
mixture. Spread meat over this, then the grated cheese. Pour the remaining corn meal batter over the top. Bake in moderate oven 45 minutes. Serve with your favorite salad. Dorothy Halvorsen
BUTTERHORNS 2 sticks butter or oleo 12 oz. creamed cottage cheese
2 c. flour dash of salt
Cream butter and cottage cheese. Add flour and salt. Refrigerate 4 hours or overnight. Divide dough into 3 equal pieces. Roll each part into a circle on a floured board. Cut each circle into 12 wedges. Starting at the wide edge of the wedRe, roll into a crescent. Bake on greased cookie sheet 30 - 40 minutes in a 350 degree oven. Frost with 2 cups powdered sugar, 2 tablespoons butter, 1/2 teaspoon vanilla and 2 tablespoons milk. Makes 3 dozen. BRAN MUFFINS
Nancy Garrett
In mixing bowl, combine:
1 c. flour 1/2 tsp. cream of tartar 1/2 tsp. baking powder 3/4 tsp. salt
1/4 tsp. soda 1/2 c. sugar 3/4 c. milk 1 egg
Mix well and add: 1 1/2 Tbsp. melted Crisco
1 1/4 c. 40% Bran Flakes
Bake 15 minutes in 450 degree oven. Makes 12 muffins. PUMPKIN MUFFINS 1 1/2 c. all-purpose flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Marilyn Crum 1/2 c. 1/2 c. 1/4 c. 1 egg 1/2 c.
milk canned pumpki n melted butter raisins
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups. Mix all ingredients just until flour is moistened. Batter will be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over bo~ter. in each cup. Bake 18 to 20 minutes. 88
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DROP DOUGHNUTS 1 c. self rising fl our 1 egg 1/4 c. sugar
Helen Johnson 1/8 tsp. ci nnamon 1/2 c. milk
Stir unti I mixed and drop by teaspoons into hot fat. Heat an low until dissolved: 2 tablespoons water and 1 cup powdered sugar. Dip doughnuts in th is mixture after they have been drained on paper towels. POLISH DOUGHNUTS 2 c. flour 1 tsp. soda 1/2 tsp. salt 1/2 tsp. nutmeg 1 beaten egg
Anna Pozniak lc.sourmilk 2 Tbsp. cooking oil 1 c. sugar 1/2 tsp. vanilla
Sift flour, soda, salt and nutmeg. Combine egg, milk, oil, and vanilla. Add flour mixture; beat well. Roll out dou~h 1;2 inch thick. Cut with floured doughnut cutter. Fry in 1 1;2 inch shortening heated to 360 degrees for 5 minutes or until brown on both sides. Drain on paper towels. Cool slightly. Roll in sugar and cinnamon, if desired. Yield: 3 dozen. su~or
MOTHER'S PANCAKE MIX
Leoma Michael
Mix together and pour on hot griddle: 1 1/4 c . flour 1/2 tsp. salt 3 tsp. baking powder 1 Tbsp. sugar
1 beaten egg 1 c. milk 2 Tbsp. melted shortening
SOUR CREAM PANCAKES 21/2 c. flour 1 Tbsp. bak i ng powder 1 tsp. salt 1 Tbsp. sugar 2 tsp. baking soda
Muriel {Roller} Smith 3 2 2 1
beaten eggs c. buttermilk Tbsp. melted butter c. sour cream
Sift dry ingredients together. Add Iiquids to flour mixture. Beat gently until ,smooth and then fold in melted butter. Cook on hot grill. Makes 18' large pancakes.
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Corda Nickle
FRESH STRAWBERRY PIE 3 Tbsp. cornstarc h 1/8 tsp. salt
1 c. strawberry juice 7/8 c. sugar
Cook mixture until thick and clear. Let cool. When mixture is congealed, mix with 1 quart sliced strawberries. Pour into baked pie crust. Chill. Serve with whipped topping. Decorate with whole berries. Serves 6.
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Mrs. Harold Terry
IMPOSSIBLE PIE
1/4 tsp. salt 1 c. sugar 1/2 tsp. baking powder 1 tsp. vani lIa
4 eggs 1/4 c. soft oleo 1/2 c. flour 2 c. milk
Put all ingredients into blender at one time. Blend until mixed well. Pour into lO-inch pie pan. Sprinkle with nutmeg or cinnamon on top of coconut. Bake at 350 degrees for 1 hour. Mrs. Jerry Hall
CHERRY PECAN PIE Crust: 1 stick oleo 2 Tbsp. sugar
2 c. graham cracker crumbs
Mix together and make 2 (8-inch) pie crusts. Bake 8 minutes at 450 degrees. Filling: juice of 2 lemons can of Eagle Brand milk 1 can sour pi tted cherries
1/2 c .. sugar 1 c. chopped pecans 1/2 pt. whipping cream
Drain cherries and add sugar; set aside. Mix milk and lemon juice together. Add sugar and cherry mixture. Add pecans. Whip the cream and fold in cherry mixture. Add enough red cake coloring to make a pale pink. Chill in refrigerator. LEMON SPONGE PIE 1 c. sugar 1 Tbsp. butter 2 eggs, separated 1 c. milk
Esther Woodruff 2 Tbsp. flour juice af 1 lemon grated rind of 1 lemon
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Cream sugar and butter. Add egg yolks, flour, milk, then lemon. When this is well mixed, fold in the whites of the eggs, beaten stiff. Bake in a quick oven. This recipe dates back to 1921 • GOOSEBERRY PIE
Hazel Wormington
3 c. gooseberries 1 1/2 c. sugar 1/2 c. water 1 Tbsp. flour 1 Tbsp. cornstarch 1/4 tsp. salt
1/2 tsp. cloves 1 tsp. cinnamon 1/8 tsp. nutmeg 1 recipe plain pastry 1 Tbsp. butter
Combine gooseberries, 1 cup sugar and water and cook until berries are tender. Sift remaining sugar, flour, salt and spices together. Stir into cooked mixture. Line pie pan with pastry, pour in filling and dot with butter. Cover with top crust and bake in hot oven 450 degrees for 10 minutes, then reduce temperature to 350 degrees and bake 25 minutes longer. Makes one 9-inch pie. Merle Hoffman
MILLIONAIRE PIE Stir until thick: can Eagle Brand milk
1/2 c. lemon juice
Add: 1 large can crushed pineapple 1 c. chopped nuts
1 (9 oz.) bowl Cool Whip
Mix and pour into baked pie shells. Makes 2 pies. PECAN PIE
Lynn Conley
1/2 c. white corn syrup 1/2 c. Karo pancake and waffle syrup 1 c. brown sugar 1/3 tsp. salt
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1/3 c. melted butter 1 tsp. vanilla 3 beaten eggs 1 c.· nuts
Combine syrup, sugar, salt, butter and vanilla. Mix well. Add eggs. Pour into 9-inch unbaked pie shell. Bake 45 minutes at 350 degrees. Extra nuts may be added to top of pie if desired.
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PINEAPPLE COCONUT PIE
Mrs. Raymond Brite
Mix together: 1 1/4 c. sugar 1 Tbsp . flour
Tbsp. cornmeal
Add: 3 sl ightl y beaten eggs 1 c . crushed pineapple
1 stick melted oleo 1 c. coconut
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Pour into unbaked crust. Bake at 350 degrees for 35 to 40 minutes until golden brown. Henri etta Leonard
HO'S COBBLER 1/2 c. butter 1 c. flour 1 c. sugar 1 Tbsp. baking powder
1/2 c. milk 2 c. black berries (or any fruit with juice)
Preheat oven to 375 degrees. Mel t butter and pour in bottom of large baking dish. Sift flour, sugar and baking powder in mixing bowl. Add milk and mix well. Heat berries in their juice. Pour batter over melted butter. DO NOT STIR. Pour hot berries taking care not to stir. Bake until the crust rises to top and browns, about 30 minutes. Especially j:jood served warm with whipped cream or ice cream. CHOCOLA TE PIE Combine: 1 c. sugar 3 Tbsp. cocoa
Gabby Gibbons 1/3 c. flour 1/8 tsp. salt
Add: 2 beaten egg yolks. Add: 3 Tbsp. butter or oleo
2 c. milk
Note: 2/3 cup dried milk may be added to dry ingredients, then add water instead of milk. Cook in top of double boiler (or in heavy pan, stirring constantly) about 30 minutes or until thick. Remove from fire, add 1 teaspoon vanilla and 3/4 cup coconut (optional). Cool. Pour into baked pastry shell. Cover with meringue. Meringue: Beat: 2 egg whites until foamy . Add: 1/4 teaspoon cream of tartar. 92
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Beat until stiff. Fold in.2 tablespoons sugar, 1/2 teaspoon vanilla. Spread on pie. Bake in 325 degree oven for 12 minutes. LEMONADE PIE
Marilyn Crum
Crust: Mix together: 2 1/2 c. Ritz or graham crackers, crushed
1/2 c. sugar 1/2 c. melted butter
Pour into large pan or two 9 inch pie tins. Shape into crusts. Fill ing: I large carton Cool Whip I (12 oz.) can frozen lemonade
I can Eagle Brand mil k I (20 oz.) can crushed pineapple I c. chopped nuts
Drain pineapple and set aside. Place Cool Whip, frozen lemonade and Eagle Brand milk in bowl of mixer and whip until very stiff. Fold in pineapple and nuts. Pour in pans and refrigerate until serving time. Freezes well. FRENCH APPLE PIE
Mildred L. Bennett
6 c. sliced tart opples 2/3 c. sugar I tsp. cinnamon
11/8c.flour 1/2 c. margarine, firm (do not melt) 1/2 c. brown sugar
Mix apples, sugar, cinnamon and 2 tablespoons of flour and place lightly in crust. Make topping by mixing brown sugar, remaining flour and margarine in bowl until it crumbles. Add to top of row apple mixture. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until brown. Jacki Stephens
FRESH STRAWBERRY P.IE
Into a larqe baked pie shell, place I 1/2 cups whole or thickly-sliced strawberries. Bring to boil: I 1/2 c. sl iced or mashed 1/4 c. water I 1/2 c. sugar strawberries When boili'ng; add: (Cont .)
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[-' 2 tsp. red food coloring
3 Tbsp. cornstorch, dissolved in 1/4 c. water
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Cook until thick and pour over prepared shell. Cool and refrigerate. May be topped with whi pped cream or ice cream. If topping is to be used, decrease sugar by 1/2 cup. Esther Woodruff
BANANA SPLIT PIE 1 box vanilla wafers 2 sticks oleo 1 large pkq. cream cheese 1 lb. confectioners suqar 2 large cartons Cool Whip 5 Iarge bananas
1 c. chopped pecans I can strawberry pie fill ing I (#2) can crushed pineapple with juice maraschino cherries (optional for decoration)
Melt the 2 sticks of butter in a 13 x 9 x 2 inch pan. Crush vanilla wafers into fine crumbs and blend into the melted butter and shape to the pan to form a crust. Combine softened cream cheese with confectioners sugar. Stir this into one of the cartans of Cool Whip. Blend thoroughly and spread over the crust. Slice bananas and place in a layer over the above. Sprinkle with the chopped pecans, reserving about 1/4 for later. Mix strawberrY pie filling with the crushed pineapple and spread over preceding layer. Cover with second carton of Cool Whip and sprinkle with reserved pecans. Cherries may be added to give a note of color. CHERRY CREAM CHEESE PIE 1 (8 oz.) pkg. cream cheese 1 (15 oz.) can Eagle Brand milk
Mrs. Leslie Henderson
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1/2 c. fresh or bottled lemon juice 1 tsp. vanilla
Soften cream cheese and whip until fluffy. Add milk. Mix well. Add lemon juice and vanilla. Blend and pour into graham crust. Crust: 1 1/2 c. crushed crackers 1/2 c. melted butter 1/4 c. sugar Chill 2 or 3 hours. When ready to serve, garnish top with 1 can cherry pie filling.
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GLAZED PEACH PIE 4 c. sli ced fresh peaches 1/2 c. water 1 c. sugar
Madge Keeling 3 Tbsp. cornstarch 1 Tbsp. butter 9-in. baked pie shell
Crush enough of the peaches to make 1 cup. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil, cook over low heat until mixture is clear, stirring to prevent scorching. Add butter and cool sl ightl y. Pour over the fresh peach slices, which have been placed in the baked pie shell. Cover completely with the sauce. Serve with whipped topping or vanilla ice cream. NO BAKE CHERRY PIE 2 1 1 1
(9-in.) pie shells (21 oz.) can cherry filling (13 1/2 oz.) whipped topping (14 oz.) condensed milk
Dorothy Howell 1 (8 oz.) crushed pineapple 1 1/2 c. miniature marshmallows 1/2 c. chopped nuts 1/2 c. shredded coconut (optional)
Gently blend together all ingredients. Turn equal amount in two baked pie shells. Chill and refrigerate 1 hour before serving.
TRIPLE LAYER PIE
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pkg. chocolate flavor instant pudding 1 3/4 c. cold milk 1 baked 9-in. pie shell, cooled
Mrs. Hershel Hall 1 pkg. vanilla or coconut cream instant puddi ng 1 3/4 c. cold milk 1 Tbsp. chocolate syrup 1 c. prepared whipped topping
Prepare chocolate pie fill ing as directed on package for pie reducing the milk to 1 3/4 cup. Pour into pie shell. Prepare vanilla pie filling mix as directed on package for pie reducing the milk to 1 3/4 cup. Carefully pour over chocolate layer. Fold syrup into whipped topping and spread over vanilla layer. Chill 3 hours. FRUIT FLUFF PIE 1 can Eagle Brand milk 2 (9-i n.) graham cracker crusts can mandarin oranges (well drained)
Erple Terry 1 can (29 oz.) peach sl ices (well drained) 1 can (8 1/2 oz.) crushed pineapple (well drained) (Cont .) 95
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1/2 c. lemon juice
1 (9 oz.) box Cool Whip
Beat Eagle Brand milk and lemon juice until thick. Fold in Cool Whip and well drained fruits. Spoon into 2 crusts and chill. Coconut, chopped cherries, or nuts may be added. Hazel (Roller) Clemons
NADINE'S BURNT SUGAR PIE
Melt 1/2 cup granulated sugar over medium heat in heavy skillet until light brown. Stir in 1/2 cup boiling water and boil 2 minutes. Rest on low heat. Blend: 1/8 tsp. salt 1/2 c. sugar 1/4 c. flour Add 1 1/2 cups milk and stir into sugar syrup mixture over low heat. Add 2 beaten egq yolks and boil 1 minute, stirring constantly. Remove from heat, add 1 1/2 tablespoons butter, 1 teaspoon vanilla. Cool a bit, fill pie shell, add meringue. Leoma Michael
PEACH PIE Heat 3 cups-l quart fruit. Sift tagether: 1 c. flour 1 c. sugar
2 1/2 tsp. baking powder
Mix into dry ingredients:
1/2 c. milk 1/4 tsp. salt
4 Tbsp. shortening
Pour hot fruit over, and bake 20 - 25 minutes 325 degree oven. BLUEBERRY BANANA PIE
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Vickie McDougle
2 baked pie crusts Cream together: (8 oz.) pkg. cream cheese (room temperature)
1 1/2 c. sugar
Mix 2 envelopes Dream Whip by directions on package. Blend into cheese and sugar inixture. 96
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5 slice d bananas
I can Wilderness pie fill ing (b lueberry)
When pie crust in cool, sl ice bananas and cover bottom crust . Add Dream Whip mixture, then another layer of bananas. Cover completely with blueberries. PINEAPPLE PIE I (9-in.) pie shell, baked
Pauline Magnin 20 oz. can crushed pineapple & juice I pkg. lemon instant pudding
Pour over pineapple in a bowl. This will thicken immediately. Mix well. Fold in 1 carton of Cool Whip or D-Zerta for diet. Pour into pie shell and refrigerate. Thelma Samuel
COCONUT CRUNCHY PIE 4 I I 2
sl ightl y beaten eggs c. brown sugar c . dark corn syrup Tbsp. butter or oleo, melted
I tsp. vanilla 1 c. peanuts 1/2 c. sem i-sweet chocol ate pieces unbaked pie shell
Combine first 5 ingredients. Add peanuts and chocolate pieces. Pour into pie shell and bake 45 to 55 minutes in 350 degree oven, or until a knife comes out clean. Ruth J. Eden
BLACK WALNUT PIE
3 eggs 1/3 c. butter or margarine, 2/3 c. sugar melted 1/ 3 c. light corn syrup 1 c. block walnuts, chopped 1/2 tsp. salt fine and added lost pastry for lining 9-inch pie pan Beat eggs, sugar, salt, butter (melted) and corn syrup together. Mix in walnut meats. Pour into pastry lined pie pan. Bake 40 to 50 minutes in a 375 degree oven. Make sure pastry is nicely browned, especially on the bottom of pan. Cool and serve.
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Dorothy Hobbs
PUMPKIN PIE 1/4 tsp. ginger 1/2 tsp. salt 1 tsp. cinnamon dash of nutmeg
2 c. stewed pumpkin 2 c. rich milk or cream 3/4 c. brown sugar 1/4 c. granulated sugar 2 eggs
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Mix all ingredients together and pour into 2 unbaked pie shells. Cook in 375 degree oven until done. Flossie Lansdown
APPLE PIE
1 tsp. cinnamon 1 egg 2 c. chopped apples
melt 1 stick oleo 1 1/4 c. sugar 1/4 tsp. salt
Put all together in unbaked pie crust with lattice top. Bake in 350 degree oven until well done. This is a real good pie. ICE-CREAMY PINEAPPLE PIE 1 c. milk 1 pkg. instant vanilla pudding 1 pt. vanilla ice cream, softened
Jan ice Robberson 2 1/2 c. (lib. 4 oz. can) crushed pineapple 1 Tbsp. cornstarch
Pour milk into large bowl. Add pudding mix and ice cream. Beat slowly 1 - 2 minutes until blended. Pour into graham cracker crust. Refrigerate. To make pineapple glaze, drain crushed pineapple reserving 1/2 cup syrup. In small saucepan combine cornstarch with small amount of syrup until smooth. Stir in pineapple and rest of 1/2 cup syrup. Bring to boil over medium heat, stirring constantly until thick and clear. Refrigerate until cold. Spread evenly over pie. Chill about 1 hour before serving • GLAZED STRAWBERRY 1 qt. strawberries (fresh or frozen) 6 Tbsp. sugar 1 1/2 Tbsp. cornstarch 6 Tbsp. water
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Dorothy Howell 1 3 2 2 1
tsp. lemon juice to 4 drops food coloring (3 oz.) pkg. cream cheese Tbsp. orange juice (8-in.) baked pie shell
Reserve 2 cups strawberries. Crush remaining berries with a
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fork and set aside. Mix sugar ond cornstarch thoroughly in a saucepan. Blend in water, stirring constantly. Bring to boil and boil 3 minutes or until clear. Remove from heat. Stir in crushed strawberries, lemon juice and food coloring. Cool mixture slightly by setting pan in bowl of ice water. Cover and set aside. Beat the cream cheese until softened, beat in orange juice until blended. Spread over bottom of baked pie shell. Turn the whole strawberries into the shell. Pour cooled strawberry mixture over berries. Chill. Serve with whipped cream topping. SPRING DAFFODIL PIE
1 envelope unflavored gelatin 1/4 c. cold water 1/2 c. milk
Judy Terry
3/4 c. fresh orange ju ice 1/4 c. lemon juice 1 tsp. grated orange rind
1 c. sugar
1/2 tsp.
salt 3 egg yolks, beaten
1 c. heavy cream, whipped 1 baked 9-in. pie shell
1/4 tsp.
grated lemon rind
Soften gelatin in cold water. Combine milk, salt, sugar and egg yolks in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Add gelatin, stir until dissolved. Stir in orange juice, lemon juice, orange rind and lemon rind. Chill mixture until slightly thickened. Fold whipped cream into gelatin mixture. Pour into pie shell. Chill several hours or until set. Garnish with puffs of whipped cream and pastel candy mints. Judy Terry
OLD-FASH IONED CREAM PIE
1 pt. rich cream 1 1/2 c. sugar 4 egg whites
1/2 tsp.
das h of nutmeg 1 Tbsp. flour 2 unbaked pie shells
vanilla
Mix flour with sugar. Pour pint of rich cream upon sugar. Let stand. Beat egg whites to a stiff froth. Add egg whites to the cream mixture and stir thproughly. Pour into unbaked pie shell. Bake at 375 degrees for 10 minutes. Turn oven to 325 degrees and bake for 20 - 25 minutes. Makes 2 pies. LEMON CHESS PIE
Marjorie Gipson
Mix together:
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2 c. granulated sugar
1/8 tsp.
salt
1 1/2 Tbsp. grated lemon rind 1 Tbsp. flour (Cont • ) 99
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1 Tbsp. corn mea I Beat 4 eggs, then add:
r 1/4 c. milk
1/8 c. me Ited butter 3/8 c. lemon juice
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Combine all ingredients and pour into unbaked pastry shell. Bake 50 minutes on bottom shelf of oven at 350 degrees. Mrs. Virgil Shirley
OH SO GOOD PIE
2 Tbsp. butter 3 Tbsp. vinegar 1 tsp. allspice 1 c. chopped raisins
4 eggs 2 c. sugar 1 tsp. cinnamon 1 tsp. cloves
Cream butter and sugar until light. Add beaten egg yolks and vinegar, then spices and raisins. Beat well. Fold in beaten egg whites. Pour in unbaked pie shell and bake slowly until done. PINEAPPLE
MALLOW PIE
Jeanne Bennett
9-in. baked pie shell 24 large marshmallows 1 c. crushed pineapple, undrained
Tbsp. lemon juice 1/2 c. whipping cream, whipped
Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice. Stir constantly just until marshmallows are melted. Chill until partially set. Fold in whipped cream. Pile into baked pie shell. Chill until set (2 - 3 hours). RHUBARB CUSTARD PIE 1 unbaked pie shell 1 1/2 c. diced rhubarb 3/4 c . sugar 2 Tbsp. flour . 2 egg yolks
Mrs. Edi th Ash 1 tsp. vani lIa 1/2 c. cream butter 2 egg whites 1/4 c. sugar
Place diced rhubarb in pie shell. Beat egg yolks. Add cream, sugar, flour and vanilla. Mix well and pour oyer rhubarb. Dot with butter and bake in 375 degree oven until set. Beat egg whites until stiff. Add 1/4 cup sugar and put on pie as soon as it is done. Return to oven to brpwn meringue. 100
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Mrs. Wayne Lasley
SOUR CREAM RAISIN PIE
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Combine: 3/4 c. sugar
1/4 c. flour
Blend together: 3 egg yolks, well beaten. Stir into dry ingredients. Cook until thick. Cook 1 cup raisins and drain. Add: raisins, 1/2 cup chopped pecans and 1 1/2 cups sour cream. Mix and pour into baked pie shell. Top with whipped cream. PRALINE PIE Combine: 1/3 c. firmly packed brown sugar 1/2 c. butter
Emma Taylor
1/2 c. chopped pecans or walnuts
Cook 5 minutes or until bubbly. Prepare 1 package vanilla pudding mix according to package. Reserve 1 cup. Combine pudding and cooked mixture. Pour into 9-inch lightly browned pie shell. Prepare 1 package whipped topping and combine with the 1 cup of pudding. Spoon on top of pie. Garnish with remaining topping. FROZEN ICE CREAM PIE
Verna Mae Swaffar
Ice Cream Pie Crust: Line an 8-inch pie pan with 1 1/2 pints of vanilla or your favorite flavor of ice cream. Cut ice cream in 1/2 inch slices and lay on bottom of pan to cover. Arrange slices, cut in half, to make the rim. Fill spots with ice cream where needed. Let thaw slightly until you can take a spoon and using the back side smooth the ice cream into the pie shell. Freeze until firm before adding the filling. Butterscotch-Pecan Filling: 1/4 c. brown sugar 1 (4 oz.) pkg. butterscotch pie filling . 2 frozen pie shells,
1 tsp. vanilla 1 et. heavy whipping cream 1/2 c. chopped pecans butter pecan or vanilla
Add sugar to pudding mix. Prepare according to package directions. Cool, CJdd vanilla. Whip cream until stiff. Add nuts (Cont.) 101
to butterscotch mixture, then fold in whipped cream. Paur into 2 pie shells. Sprinkle with pecans and freeze. Ten minutes before serving, take from freezer and serve on cold plates. PEANUT BUTTER PIE 2c. milk 1 c. sugar 3 Tbsp. flour 3 Tbsp. cornstarch 2 egg yolks
Verna Mae Swaffar 1 tsp. vanilla 1/2 c. peanut butter 3 drops yellow coloring 2 pkg. Dream Whip
Prepare and bake a pie crust and set aside to cool. Mix sugar, flour and cornstarch and add a little of the milk. Beat egg yolks lightly and add a Iittle of the milk, then stir into first mixture. Bring milk to a boil and stir first mixture into milk, cook until thickens. Remove from heat and add peanut butter, vanilla and coloring. Cool. Prepare Dream Whip as on package and fold 1/4 into fill ing and other half on top of pie. Refrigerate until ready to serve. Can be cooked in a heavy pan or double boiler. MAKES-ITS-OWN-CRUST COCONUT PIE 4 eggs 1 3/4 c. sugar 1/2 c. flour
1/4 c. melted butter or margarine 2 c. milk 1 1/2 c. coconut 1 tsp. vanilla
PECAN PIE SUPREME
Wylma Swaffar 2 Tbsp. butter 1 c. whole pecans 1/4 tsp. yellow coloring
Pour in unbaKed 'shell, 275 degrees until done - check with 102
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Wylma Swaffar
Combine ingredients in the order given and mix well. Pour into a greased lO-inch pie pan and bake at 350 degrees for 45 minutes or until golden brown. This will be rather soft appearing in the middle, which is what you want; if you leave it too long you will have more of a cake effect. Done proper! y, you wi II have a de Ii cate crust over the top and the sides and bottom will be sol id enough to cut well when it is cool; the center will be perfect cream pie consistency.
1 c. white sugar 2 1/2 Tbsp. flour 3 eggs 3/4 c. red Karo syrup
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This is my own dea l - but try it - after pie cools take 1 large banana and slice on top of pie. Then top with whipped cream. You won't believe the difference in flavor.
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JEWISH CHEESE PIE 4 (3 oz.) pkg. cream cheese 2 eggs, beaten 3/4 c. sugar
Wylma Swaffar 2 tsp. vani II a-butternut flavoring 1/2 tsp. lemon juice
Beat thoroughl y until light. Graham cracker crust, 9-i nch pan: 1 lj4c. crumbs 1/4 c . melted butter
2 Tbsp. brown sugar
Bake 10 minutes, 350 degrees. Cool 10 minutes. Topping: 1 c. sour cream 3 1/4 Tbsp. sugar
1 tsp. vanilla-butternut flavoring
Return to oven for 10m inutes. Cool and refrigerate overnight. (I usually add a little lemon juice to topping when mixing.) NO WEEP MERINGUE Mix: 1 c. cold water 2 Tbsp. cornstarch
Lydia H ighbarger 2 Tbsp. sugar
Cook until thick. Cool. Beat 3 egg whites until stiff. Add to cooled mixture. Beat 2 minutes. Bake at 325 degrees until I ightly brown. FOOL PROOF PIE CRUST 4c. flour 1 3/4 c. shortening 1 tsp. salt
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Nadine Baker 1 Tbsp. vinegar 1 egg 1/2 c. water
With a fork mix first 3 ingredients. In a separate dish, mix the last 3 ingredi,ents. Combine the 2 mixes, stirring with a fork until moist. Mold dough into a ball with hands. Chill 15 minutes (Cant .) 103
before rolling. Dough can be left in refrigerator for 3 days or freezes well. Makes a large amount.
MY FAVORITE PIE CRUST 1 c. flour 1/2 c. Crisco
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Blanche Sullivan 1/2 tsp. salt 1/4 c. milk
Mix above ingredients, then roll out into thin pie crust.
NO FAIL PIE CRUST 2 c. flour 1 c. Crisco
Mrs. Elmer Clifton 1/2 tsp. salt 1/2 c. ice water
Mix flour and Crisco until like cornmeal. Add ice water and mix well. Knead into ball. Divide ball into 3 or 4 balls. Makes 1 1/2 to 2 pie crusts. Write extra recipes here:
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A pie crust will be more easily made and better if all the ingredients are cool. The lower crust should be placed in the pan so that it covers the surface smoothly. And be sure no air lurks beneath the surface. for it will push the crust out of shape in baking. Folding the top crust over the lower crust before crimping will keep the juices in the pie. In making custard type pies, bake at a high temperature for about ten minutes to prevent a soggy crust. Then finish baking at a low temperature. Fill cake pans about two-thirds full and spread batter well into corners and to the sides, leaving a slight hollow in the center. The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger. After a cake comes from the oven, it should be placed on a rack for about five minutes. Then the sides should be loosened and the cake turned out on rack to finish cooling .
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Cakes should not be frosted until thoroughly cool. Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.
Candy & Frosting Chart 230 degrees - 234 degrees
Thread
234 degrees - 240 degrees
Soft Ball
244 degrees - 248 degrees
Firm Ball
250 degrees - 266 degrees
Hard Ball
270 degrees - 290 degrees
Soft Crack
300 degrees - 310 degrees
Hard Crack
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CAKES, COOKIES, ICINGS
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Mrs. John Ashcroft
BUSY DAY CAKE 1 1 2 2
pkg. yellow cake mix (16 oz.) can fruit cocktail 1/3 c. coconut eggs
1/2 1/2 1/2 1/2
c. brown sugar c. margari ne c. sugar c. evaporated mil k
Mix cake mix, fruit cocktail, 1 cup coconut and eggs. Pour into greased 13 x 9 inch cake pan. Sprinkle with brown sugar. Bake about 45 minutes at 325 degrees. Boil margarine, sugar and milk for 2 minutes. Remove from burner and mix in 1 1/3 cups coconut. Spread over warm cake. MIRACLE SPICE CAKE 3/4 c. Miracle Whip 3/4 c. sugar 2 1/2 c. sifted cake flour 1 tsp. soda 1/4tsp. salt
Dee Gray 1 tsp. cinnamon 1/2 tsp. each cloves and nutmeg 3/4 c. cold water 2 Tbsp. molasses
Combine Miracle Whip and sugar. Sift dry ingredients together. Mix molasses in water. Mix all together. Blend well. Bake at 350 degrees for 30 to 35 minutes in 9 inch pon. APFEL KUCHEN (GERMAN APPLE CAKE) 5 or more medium size Jonathan apples, peeled & sl iced 2 c. sugar 3 c. unsifted flour 4 eggs 3 tsp. baki ng powder
Kay (Hughey) Gray 1 tsp. salt 2 tsp. vanilla 1 c. cooking oil 1/2 c. orange juice 1/2 c. sugar mixed wi th 1 tsp. cinnamon
Mix dry ingredie~ts. Add oil, juice, vanilla and eggs at low speed until mixed. Beat for another 10 minutes. Grease and flour angel food cake pan or bundt pan. Pour half of batter into pan. Lay half of the apples on batter and sprinkle with half of the cinnamon sugar mixture. Pour remaining half of batter on top and cover with remaining half of apples and cinnamon sugar mix. Bake at 350 degrees for 1 hour . Can be glazed with 1 cup powdered sugar and 2 teaspoons 'orange juice while still warm or may be served plain. 105
Mrs. Sue Smith
FRESH APPLE CAKE Beat together: 2 c. sugar 1 1/4 c. salad oil
2 eggs
Then add: 3 c. flour 1 tsp. sada
1 tsp. cinnamon 1 tsp. salt
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Then mix altogether: 3 c. grated fresh apples 1 c. nuts
2 tsp. vanilla
Bake in a greased tube pan 1 hour at 350 degrees. And let cool before turning pan upside down to release the cake. Mrs. Aubrey Keeling
7-UP CAKE 1 box Duncan Hines lemon supreme cake mix 1 box pineapple cream instant puddi ng
4 eggs 3/4 c. salad oil 1 (10 oz.) bottle 7-Up
Mix all ingredients in a large bowl. Beat 3 minutes. Bake in two 9-inch cake pans (buttered and floured). Bake for 20 to 25 minutes at 325 to 350 degrees. Cool. . Frost and fill with: 1 small can crushed pineapple and juice 2 eggs 1 c. sugar
2 Tbsp. flour or cornstarch 1 stick oleo
Mix ingredients in saucepan. Cook over medium heat, stirring constantly until thick. Cool to lukewarm and add: 1 c. flaked coconut
2 Tbsp. lemon juice
ORANGE CANDY SLICE CAKE 1/2 c. flour 1/2 tsp. salt 1 lb. orange slices, cut .up
Florence Burton 1 pkg. (8 oz.) dates, chopped 2 c. walnuts 1 can coconut 106
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Mix all together with flour. Mix well: 1 tsp. soda 1/2 c. buttermilk 3 c. flour
2 c. butter 2 c. sugar 4 eggs
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Bake at 300 de~rees for 1 hour and 45 minutes. Combine 1 cup orange juice, 2 cups powdered sugar. Pour over hot cake 5 minutes before it is done. Cool. Put in refrigerator overnight before removin~ from pan. LEMON BUTTERMILK
Dorothy Howell
CAKE
2 Tbsp. lemon extract 1 tsp. vani lIa 1 c. Crisco 3 c. sugar 6 eggs, separated
3 c. flour 1/2 tsp. salt 1/2 tsp. soda 1 c. buttermilk
Cream together flavoring, shortening and sugar. Beat until fluffy. Add egg yolks one at a time, beat well after each addition. Sift to~ether dry ingredients. Add alternately with buttermilk. Beat only until batter is smooth. Fold in stiffly beaten egg whites. Pour batter in a greased and floured bundt pan. Bake at 325 degrees for 30 minutes, then at 300 degrees for 1 hour. Glaze for Cake: 1 c. sugar 1/4 c. lemon juice
1/4 c. water
Heat unti I sugar dissolves. Kathy Cullers
CHERRY CRUNCH CAKE 2 cans cherry pie filling 1 can (#303) crushed pineapple, drained 1 pkg. yellaw cake mix '
1 stick butter, cut into small pieces 1 c. coconut 1 c. chopped nuts
Grease 9 x 13 inch baking dish. Spread cherries over bottom and cover with pineapple. Add dry cake mix evenly over these. Top with pieces of butter. Top with coconut and nuts. Bake 1 1/4 hours in a 375 degree oven.
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CHOCOLA TE OATMEAL CAKE 1 c. quick cook oats 1 1/2 c. boiling water 1/2 c. shortening 1 1/2 c. sugar 2 eggs
Flossie Lansdown 1 tsp. soda 1 c. sifted flour 1/2 c. cocoa 1 tsp. vanilla 1/2 tsp. salt
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Mix oats in boil ing water and set aside until cool. Cream shortening, add sugar and egqs. Add the oatmeal mixture along with flour, cocoa, salt, soda and vanilla. Beat until smooth. Bake in 8 x 10 inch greased pan at 350 degrees for 35 minutes. Topping: 6 Tbsp. oleo 1 c. nuts 1 c. coconut
1/2 c. suqar 1/4 c. evaporated mil k 1 egg
Boil 1 to 2 minutes. Remove from fire and add 1 teaspoon vanilla. MARASCHINO CHERRY NUT CAKE 2 c. cake flour 1 1/3 c. sugar 3 tsp. boking powder 1/2 tsp. salt 1/2 c. vegetable oil
Nadean Merritt
1/4 c. maraschino cherry juice 16 maraschino cherries 1/2 c. milk 4 large eggs 1/2 c. chopped nuts
Sift together into a bowl the flour, sugar, baking powder and salt. Add the shortening, cherry juice, cherries, and milk. Beat vigorously with a spoon for 2 minutes. About 150 strokes per minute. With electric mixer on slow to medium speed for 2 minutes. Scrape sides and battom of bowl frequently. Add the egg whites and continue beating for 2 more minutes. Fold in the nuts. Pour batter in 2 or 3 (8-inch) pans that have been Iined on the bottom with heavy brown paper. Bake 30 to 35 minutes in 350 degree oven.
NO BAKE CHEESE CAKE 3 c. graham cracker crumbs 1/2 c. melted butter or margarine 1 can (13 oz.) Milnot, chilled 1 pkg. lemon flavored jello
Janet Henderson 1 1 1 1 108
c. boil ing water (8 oz.) pkg. cream cheese c. sugar tsp. vanilla
Dissolve jello in boiling water. Chill until thick but not set. Mix graham cracker crumbs and butter. Line bottom of pan, reserve part for top. In large mixing bowl, whip Milnot and set aside. In small mixing bowl, cream together cream cheese, sugar and vanilla. Add thickened jello, mix until well blended. Fold into whipped Milnot. Pour into crust. Sprinkle crumbs on top. Chill thoroughly. Mrs. George Baker
GRAHAM STREUSEL CAKE
1 pkg. any fl avor cake mix 2 c. graham cracker crumbs 1 c. water 3/4 c. chopped nuts 3/4 c. packed brown sugar 1/3 c. vegetable oil I 1/4 tsp. cinnamon 3 eggs 3/4 c. melted butter or margarine Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch cake pan. Mix crumbs, nuts, brown sugar, cinnamon and butter. Reserve. Beat coke mix, water, oi I and eggs in large mixer bowl until it is well blended about 3 minutes. Pour about 2 1/2 cups batter into pan. Sprinkle with about 2 cups reserved crumb mixture. Pour remaining batter into pan. Sprinkle with remaining crumb mixture. Bake until cake springs back when lightly touched. FRUIT COCKTAIL CAKE
Mrs. Bob Hemphill
Sift together: 3/4 c. sugar I c. flour
I tsp. soda 1 tsp. salt
Add: I beaten egg 1 Tbsp. lemon juice
I (#303) can fruit cocktail
Put in buttered pan. Sprinkle I cup brown sugar and I cup nuts on top. Bake 25 minutes in 350 degree oven. Serve with whipped cream or ice cream. CAROLYN'S CARROT CAKE I I 4 3 2
3/4 c. sugar 1/4 c. Wesson oil eggs c. flour tsp. soda
Frances Wolf 2 2 3 1 I
tsp. bak i ng powder tsp. cinnamon c. grated carrots c. chopped nuts tsp. vanilla (Cont .)
109
Sift together sugar, flour, soda, salt and cinnamon. Stir in oil. Add eggs, one at a time, mixing well after each. Add carrots, nuts and vanilla mixing thoroughly. Pour into floured and greased 13 x 9 x 2 cake pan. Bake in 350 degree oven for 30 minutes. Cool in pan. Spread with cream cheese filling. Filling: 8 oz. cream cheese 1 box powdered sugar 1/2 stick butter
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1 small can crushed pineapple, drained well 1 tsp. vanilla
Combine butter, cheese, vanilla and pineapple. Gradually add sugar. Beat until smooth. Add vanilla. Spread on cooled cake . KATE'S BANANA CAKE 2 c. sifted flour 1 1/2 c. sugar 1/2 c. shorten i ng 3/4 c. sour milk 1 tsp. soda 1 c. mashed bananas
In memory of Mrs. Hattie Terry 1/2 tsp. salt 1 tsp. baki ng powder 1 tsp. vani lIa 1 whole egg and 1 egg yolk or 2 small eggs
Sift flour, baking powder, soda and salt 3 times. Add butter and beat. Add sugar gradually. Beat until fluffy. Add eggs, bananas, flour mixture and then milk. Beat after each addition. Bake in 13 x 9 x 2 inch pan at 350 degrees. This was capied from Kate Smith's radio program in 1939. MOCK ANGEL CAKE
Mrs. Lesl ie Henderson
Sift together 3 times: 1 c. flour 1 c. sugar
1/4 tsp. salt 3 level tsp. baking powder
Add to this: 1 c. hot skimmed milk
1 tsp. vanilla
Beat thoroughly. Fald in 2 stiffly beaten egg whites. Bake in ungreased pan. NO LIQUID POUND CAKE
Merle Hoffman
Beat, Beat, Beat - 6 eggs on high. Still beating on high, add: 1 tsp. vanilla 2 c. sugar 1 tsp. lemon extract 1 c. oil 110
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Cut speed and add: 2 cups flour. Beat we II. Bake 1 hour at 325 degrees. Be sure to grease and flour pan. Do not open oven door or cake will fall. UPSIDE-DOWN CHOCOLATE CAKE
Frances Wolf
2 c. hot water 1 pkg. devil 's food cake mix 1 c. chopped nuts
2 c. sma II marshma II ows 1 c. brown sugar 1/2 c . cocoa
Place marshmallows in bottom of greased 13 x 9 x 2 inch pan. Combine sugar, cocoa and hot water. Pou·r over the marshmallows. Mix cake batter as directed on package. Pour over marshmallow mixture. Top with nuts. Bake in 350 degree oven for 45 minutes. Remove from oven. Turn out of pan and cut in rectangles. Especially good topped with vanilla ice cream or whipped cream. CHOCOLATE CAKE
Mrs. Ed Conley
Mix together: 2 c. firmly packed brown sugar 1/2 c. shortening 2 eggs
1/2 c. cocoa 1 tsp. sal t 2 tsp. vanilla
Beat until smooth. Then add: 2 c. flour
1/2 c. sour milk with 1 tsp. soda mix well with the sour milk
Then add 1 cup boi ling water. Mix until smooth. Bake at 350 degrees in a greased and floured 9 x 13 cake pan for 35 to 40 minutes~
Mildred (Swearingen) Wooten
ORANGE CANDY CAKE 1 c. butter or margari ne 2 c. sugar 4 eggs 2 tsp. grated orange rind 1/4 tsp. salt 1 tsp. soda
1/2 c. buttermil k 3c.flour 24 large orange slices, diced 2 c. pecans 2 (8 oz.) pkg. cut up dates 1 c. fl ake coconut
Save out 1/4 cup flour to dredge fruit. Cream butter and sugar. Beat eggs in one at a time. Add orange rind. Combine salt and soda with' flour. Add alternately with the buttermilk. Dredge the orange slices, pecans, dates and coconut with the 1/4
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cup flour. Add to coke mixture. Grease and put wax paper in 2 loaf size bread pans. Divide cake mixture into the two pans. Bake at 300 degrees for 1 1/2 hours. Turn out of pans and cool. Connie Shuey
CHOCOLATE CINNAMON SHEET CAKE 2 c. sugar · 2 c. flour 1 stick oleo 4 Tbsp. cocoa 1/2 c. shortening 1 c. cold water
1/2 c. butterm iI k 1 tsp. cinnamon 1 tsp. vanilla 1/4 tsp. salt 1 tsp. soda 2 eggs
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Mix flour and sugar together in large mixing bowl. Mix cocoa, oleo, shortening, and water in saucepan, and bring to a boil. Pour over flour mixture and beat well. Add remaining ingredients and mix thoroughly. Bake in greased floured cookie sheet (11 x 17) at 375 degrees for 20 minutes or until done. Five minutes before coke is done, prepare icing: 5 Tbsp. milk 4 Tbsp. cocoa 1 stick oleo
1 c. nuts (pecans) 1 tsp. vani 110 1 box powdered sugar
Place milk, cocoa, and oleo in saucepan, bring to a boil. Add vanilla, nuts, sugar and beat. Pour over hot coke. Icing sets quickly. ---PINEAPPLE CAKE 2 c. flour 2 c. crushed pineapple 2 c. sugar 1/2 tsp. salt
Cleta Ferguson 1/4 c. melted oleo 2 tsp. soda 2 eggs 1 c. chopped walnuts
Stir all ingredients fogether well. Pour into greased 9 x 12 coke pan and bake at 350 degrees until done, about 40 minutes. Icing: 8 oz. cream cheese 1/2 c. butter
1 1/2 to 2 c. powdered sugar 1 tsp. vanilla
Blend all ingredients together unti I smooth. 112
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PINEAPPLE SHEET CAKE 2 2 2 2
beaten eggs c. flour c. sugar tsp. sodo
Judy England 1 tsp. vanilla
1 (20 oz.) can crushed pineapple with juice
Mix well. Pour into greased and floured sheet coke pan. Bake 350 degrees for 25 mi nutes. Icing: 8 oz. pkg. cream cheese 1/2 stick oleo 1 box powdered sugar
tiny bit of milk 1 tsp. vanilla 1/2 c. chopped pecans
Spread on cake while still warm. This is very good. big cake and easy to make. TWO LOAF CAKE
1 1/2 c. sifted flour 1 1/2 c. sugar 1/2 tsp. salt 1/2 tsp. soda 1 tsp. cinnamon
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Roberta Dodson
2 eggs, sl ightly beaten 1/2 c.oil 1 c. crushed unsweetened pineapple 1 tsp. vanilla 1/2 c. chopped walnuts
Mix all together. Bake in 300 degree oven for 1 hour. CRATER CAKE Cream: 2 sticks butter Add: 4 beaten eggs 2 c. sifted all-purpose flour
Mrs. John Leonard 1 1/2 c. sugar 1 tsp. vanilla 1/2 to 1 tsp. lemon or orange extract
Spread batter in a well greased jelly roll pan. Mark batter into 28 squares and spoon canned cherry pie filling into center of each square. Bake 45 minutes at 350 degrees or until golden. Cool. Cut into squares and sprinkle with sifted powdered sugar.
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l Erple Terry
VANITY WHITE CAKE 1 1/4 c. sugar 1/2 c. shorte n i ng 1 c. sweet milk 2 c. flour
2 tsp. baking powder 4 beaten egg whites 1 tsp. vanilla 1/2 tsp. salt
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r Cream shortening, sugar, and salt. Add milk alternately with flour and baking powder which have been sifted several times together. Last add egg whites, beaten, and vanilla. Mix well and bake in two layer pans at 350 degrees. Spread pineapple fill ing between Iayers and on top. Pineapple Filling: Beat 4 egg yolks well. Add 1 1/2 cups sugar and 2 tablespoons flour. Mix in 1 can (20 ounce) crushed pineapple and cook in double boiler until thick. When serving cake, top each piece with whipped cream. Ruby Shirley
MEXICAN FRUIT CAKE 2 c. sugar 1 c. black walnuts 2c. flour 1 large can crushed pineapple
2 eggs 1 tsp. soda 1 tsp. vani lIa
Combine all ingredients for cake and pour into 9 x 13 pan. Bake 25 to 30 minutes in 325 degree oven. Blend together ingredients for icing and spread on cool cake. Icing: 1 (8 oz.) pkg. cream cheese 1 lb. box powdered sugar 1 tsp. vanilla
1/2 c. chopped black walnuts 1 stick oleo
TEXAS MUD 2 c. sugar 1 1/2 c. sifted flour 1/2 c. cocoa
Judi Roller 1 c. chopped nuts 2 sti cks margari ne 4 eggs, 1 tsp. vani lIa
Combine first 3 ingredients. Then mix in eggs and margarine until well blended. Add nuts and vanilla. Pour into 9 x 13 cake pan. Bake 45 minutes at 325 degrees. After removing hot cake from oven, immediately cover top with miniature marshmallows. Then top with icing . (next page). 114
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Frosting: 1 box confectioners sugar 1/4c. cocoa 1/2 c. evaporated milk
1 stick margarine 1 tsp. vanilla
Blend all together until smooth and spread over melting marshmallows. Let cool and cut into squares. Carole Ferguson Garrison
PUMPKIN PIE CAKE
4 eg~s 1 1/2 c. sugar 1 large can Milnot
1 tsp. cinnamon 16 oz. can pumpkin
Mix all together in order given. Pour in 9 x 13 inch pan. Sprinkle dry yellow cake mix over top and drizzle 1 cup melted oleo over cake mix. Sprinkle 1 cup chopped pecans over top. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Cool. Serve with Cool Whip. Margaret Roll er
WHITE CHOCOLATE CAKE
3 oz. white chocolate 1 c. butter or margarine 2 c. white sugar 4 eggs 1 tsp. vanilla 1/2 tsp. salt
21/2 c. flour 1 tsp. baking powder 1 c. buttermilk 1 c. nuts 1 c. grated coconut
Melt chocolate in double boiler. Cream butter and sugar, add chocolate and egqs, mix well. Add dry ingredients and milk. Last fold in coconut and nuts. Use some flour on nuts. Pour into a greased and floured pan. Bake 350 degrees for 50 to 60 minutes. Bake in layers if you prefer. Icing: 2 c. sugar 2 sticks margarine
1/4 tsp. salt 1 small can evaporated milk
Mix together and let stand for 1 hour. Cook mixture to soft ball stage.
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PEACHES & CREAM CHEESE CAKE Group 1: 3/4 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 pkq. dry (not instant) vanilla pudding mix
Bonnie Williams
1 egg 3 Tbsp. soft margari ne 1/2 c. milk 1 (#2 1/2) can drai ned sl iced peaches, save ju i ce
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Group 2: 8 oz. pkg. cream cheese 1/2 c. sugar
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3 Tbsp. peach juice
Combine all the ingredients from Group 1, except peaches, in a bowl at medium speed for 2 minutes. Pour into greased 9 x 9 x 3 cake pan. Arrange drained peaches over batter mixture. Combine inqredients from Group 2 and whip until smooth. Arrange by spoonfuls on top of peaches within 1 inch of the dish. Sprinkle with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 350 deqrees for 30 to 35 minutes. Serve warm. Store in refri gerator • Katherine Wormington
HEA TH BRUNCH COFFEE CAKE 1/4 lb. butter 2 c. flour 1 c. brown sugar
1/2 c. white suqar 1 c. buttermilk 1 tsp. vanilla
Topping: 3/4 c. finely chopped Heath candy bars (toffee)
1 c. chopped nuts
Blend flour, butter and sugars as for pie crust. Take out 1/2 cup of this mixture and add to the chopped nuts and toffee bars for the topping. To the remaining mixture add the buttermilk, soda, eggs and vanilla. Blend well. Pour into 10 x 14 x 2 inch greased pan. Sprinkle the topping over the batter and bake for 30 minutes in 350 degree oven. COCONUT CAKE
Mrs. Joe Davis
Follow directions on box and prepare 1 Pillsbury butter cake mix (white or yellow). Pour into greased and floured 9 x 13 inch cake pan. Bake 30 minutes (less than box says). While still hot, poke holes in cake with fork. Top with can of Eagle Brand condensed milk. Let cool completely and top with
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container of Cool Whip. Top with 6 ounce package of frozen coconut. You can substitute angel flake coconut.
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Freda Strother
CHERRY CAKE 2 1/2 c. sifted flour 1 1/2 c. sugar 1/2 c. Spry 3/4 c. milk 1/4 c. maraschino cherry juice 1 tsp. vanilla 2 tsp. almond
3 1/2 tsp. baking powder pinch of salt 4 egg whites, unbeaten 18 maraschino cherries, finely _ chopped & drained 1/2 c. walnut meats
Sift flour, sugar, baking powder and salt in bowl. Drop in Spry. Combine milk and cherry juice. Add 3/4 cup of this liquid and flavoring. Beat 200 times. Scrape bowl. Add remaining liquid and egg whites. Beat well and add cherries and nuts. Bake. -CHEESE CAKE 2 lb. cream cheese 1 1/2 c. sugar 1/4c. butter 6 eggs
Merle Hoffman 3 Tbsp. cornstarch 1 tsp. vanilla 2c.milk pinch of salt
Put all ingredients through a ricer (strainer) and pour in spring form pan. Bake in 375 degree oven for 1 hour. Leave cake in oven 1 more hour, after cake is done, with door open a crack. Put a knife in door to hold it open. The taste is greatly improved if not eaten until following day. This was given to me in 1946 by Charlie's mother. Blanche Nickols
APPLESAUCE CAKE 1/2 c. sugar 1 beaten egg 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. soda
1/4c. butter 1 1/2 c. unsweetened applesauce
1 tsp. nutmeg 2c.flour 1/2 tsp. salt
Sift the dry ingredients together 3 times. Heat 1 cup rOlslns in boiling water a few minutes. Mix sugar, butter and egg thoroughly. Add applesauce and flour mixture. Beat well. Add raisins and walnuts. Bept until batter bubbles. Makes 2 layers. Bake in 350 deg ree oven. 117
AUTUMN SURPRISE CAKE 2 c. chopped unpeeled apples Ie. sugar I 1/2 c. sifted all-purpose flour I tsp. sodo 1/2 tsp. salt
Edith Simpson 1/2 c. cooking oil I beaten egg 1/2 c. chopped nuts 1/2 c. flaked coconut vaniUa
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Mix apples and sugar; let stand a few minutes until juice forms. Sift flour, soda and salt together. Add to apples. Add other ingredients and mix thoroughly. Pour into greased and floured 8 inch square pan. Bake at 350 degrees for 40 to 45 minutes. Cool and frost with butterscotch frosting if desired. Makes 12 serv i ngs. PINEAPPLE ZUCCHINI CAKE 3 eggs 2 c. sugar 2 tsp. vanilla Ie. cooking oil 2 c. peeled and grated zucchini 3 c. flour
Marie Childress 1/2 c. raisins I tsp. baking powder I tsp. salt I tsp. soda I c. nuts I c. drained crushed pineapple
Beat eggs until fluffy. Add sugar, vanilla, oil and zucchi·ni. Blend well. Add dry ingredients and mix well. Stir in pineapple, raisins and nut meats. Bake in 9 x 13 inch cake pan or 2 small loaf pans. Bake in 325 degree oven for I hour or until done. Good served plain or with Cool Whip. HEAVENLY CAKE Ie. butter or margari ne 2 1/2 c. sugar 2 eggs , room temperature 3 c. sifted flour and 2 Tbsp. cocoa - sifted together
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Loraine Whittington 1/2 tsp. salt 2 tsp. soda 2 c. buttermilk, room temperature 2 tsp. vanilla
Cream butter and sugar. Add eggs, one at a time, and beat thoroughly. Add sifted dry ingredients alternately with buttermilk. Add the dry ingredients first. Bake at 350 degrees about 45 minutes ar unti I toothpick cOllies clean. Frosting - combine: 2 c. sugar I Tbsp. flour 118
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2 beaten eggs
1 c. evaporoted milk
Cook until thick in heavy saucepan stirring constantly. Add: 1 c. chopped nuts 1 c. coconut
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1 tsp. vanilla
Spread over cake. This freezes well • EASY PINEAPPLE CAKE 1 2 2 1 1
stick oleo, chopped c. flour c. sugar tsp. soda tsp. vanilla
Lois Stockton (#2) can crushed pineapple with juice 1/2 c. chopped pecans 2 eggs, slightly beaten
Stir (do not mix) ingredients thoroughly. Pour in greased 9 x 13 inch cake pan. Bake 45 minutes in 350 degree oven. HUMMINGBIRD CAKE 3 2 1 1 1 1
c. sifted flour c. sugar tsp. salt tsp. soda tsp. ci nnamon 1/2 tsp. vanilla
Corda Nickle 1 1/2 c. oil 3 beaten eggs 1 1/2 c. crushed pineapple 1 1/2 c. mashed bananas 1 c. chopped wal nuts or pecans
Delicious, but don't beat as you mix it. Use large spaon and mix eggs and oil. Stir into dry ingredients. Add vanilla, bananas, pineapple and nuts. Bake in 3 layers. Bake 30 minutes in 350 degree oven. Coolon wire rack. Icing: 1 pkg. (8 oz.) cream cheese 1/2 stick oleo
1 lb. box powdered sugar small amount of mi Ik
Have at room temperature. Cream oleo and cream cheese thoroughly. Add small amount of sugar at a time. Thin to desired spreading with milk. Spread between layers and on tops and sides of cake.
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BANANA SPLIT CAKE
Verna Mae (Miller) Nations
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Crush: 3 c. graham cracker crumbs Add: 1 1/2 sticks of oleo Mix together and line a 9 x 13 inch pan. Bake at 325 degrees for 10 minutes and cool. Filling: 2 sticks oleo 2 c. powdered sugar
2 eggs I tsp. vanilla
Beat 20 minutes on medium speed to spread on crust. SI ice 4 bananas on top of filling. (Dip bananas in lemon juice first.) Then spread 1 large can of drained crushed pineapple on top of bananas. Cover with I 1/2 cartons of Cool Whip (small carton). Sprinkle with nuts. Refrigerate for I hour or longer. Keeps well! Top with maraschino cherries. CHOCOLA TE CUPCAKES
Dorothy Gibbons
Preheat oven to 400 degrees. Mix until smooth: 1/2 c. cocoa
1 c. hot water
Sift into bowl: 1 2/3 c. flour 1/2 tsp. baking powder I 1/2 c. sugar
1 tsp. soda 1/2 tsp. salt
Add: 1/2 c. vegetable shortening
cooled cocoa mixture
Beat for 2 minutes. Add 2 unbeaten eggs. Continue beating for 2 more minutes, scrapjng bowl frequently. Pour batter into paper baking cups, filling 1/2 full. Bake 15 to 20 minutes in 400 degree oven. Cool, frost with favorite frosting. THOUSAND DOLLAR CHOCOLATE CAKE 2 I I 4
c. flour 1/2 tsp. baking powder 1/2 tsp. soda ' Tbsp. cocoa
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Mrs. Oscar Rupp
I c. sugar I c. Miracle Whip salad dressing I c. cool water 2 tsp. vanilla 120
Mix well. Bake in 350 degree aven for 35 minutes.
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Special Icing: 1 c. sugar 1/4 c. cocoa
1/4 c. butter 1/4 c. milk
Beat hard 1 minute. Spread on cool cake. "MAMA HIGGS" MINCE MEAT CAKE 1 1/2 c. brown sugar 1/2 c. whi te sugar 2 eggs 1/2 c. oil 1 c. thin cream 1 1/2 c. mince meat
Verah England Cargile 3/4 c. chopped nut meats 1 tsp. sodo 1 tsp. bak i ng powder 1 tsp. allspice 2 tsp. cinnamon 21/4 c.all purpose flour
Mix in order given. If mince meat is thick use 2 cups flour if juicy, add 2 1/4 cup flour. Bake in greased and floured tube pan 40 - 45 minutes. Ice with brown sugar icing. This freezes well. This was given to me in 1941 by my grandmother, Mrs. Bi 11Ada, and used every year at our Christmas dinner. COCONUT CROWN COFFEE CAKE 5 to 5 1/2 c. sifted flour 2 ~kg. active dry yeast 1/2 c. sugar 1 tsp. salt 3/4c. milk 1/2 c. water 1/2 c. butter
Patti Wentl ing
2 eggs 1/2 tsp. grated lemon rind Brown Sugar Syrup (recipe follows) 1 c. flaked coconut 1/2 c. chopped pecans Vanilla Glaze (recipe follows)
Stir together 1 3/4 cups of the flour, undissolved yeast, sugar and salt in mixing bowl., Heat milk, water and butter in small saucepan over low heat to very warm (120 - 130 degrees). Remove from heat. Add to flouryeast mixture with eggs and lemon rind. Beat with electric mixer at low speed 1/2 minute. Beat at high speed 3 minutes. Gradually stir in enough remaining flour to make a soft dough, using a wooden spoon. Turn dough out onto floured surface. Knead until smooth, 5 to 7 minutes. Let rest 20 minutes. (Cont .) 121 (
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• Prepare Brown Sugar Syrup. Divide dough into small pieces. Shape into 1 1/4 inch balls. Sprinkle 2 tablespoons coconut into bottom of greased lO-inch tube pon. Drizzle with 1/4 cup of Brown Sugar Syrup. Arrange a layer of balls over filling so they barely touch, using one half of the dough balls. Top with more coconut, drizzle with more Brown Sugar Syrup and half of pecans. Arrange remaining half of dough balls in a layer. Top with remaining coconut, pecans and Brown Sugar Syrup. Cover and let rise in warm place until doubled, about 1 hour. . (Dough should be 1 inch from top of pan before baking . ) Bake in 375 degree oven 20 minutes. Cover with aluminum foil to prevent overbrowning. Continue baking 40 minutes or until golden. Remove from pan immediately; coolon rack, top side up. When completely cooled, drizzle top of coffee cake with Vanilla Glaze. Makes 1 coffee cake. Brown Sugar Syrup: Combine 1 1/2 cup brown sugar (packed), 6 tablespoons evaporated milk, 6 tablespoons butter and 2 tablespoons light corn syrup in saucepan. Heat just until sugar is dissolved and butter is melted, stirring constantly. Cool slightly before using. Vanilla Glaze: Combine 1 cup sifted confectioners sugar, 2 tablespoons milk and 1/4 teaspoon vanilla in bowl; stir until glaze is smooth. Leona Keel ing
COCONUT POUND CAKE 1 c. Crisco 1 stick margarine (do not use butter) 21/2 c. sugar 5 eggs 1 c. sweet milk
3 c. flour 1/4 tsp. salt 1 tsp. baking powder 1 1/2 Tbsp. good coconut flavoring 1 c. moist angel flake coconut
Cream shortening and margarine. Add sugar and beat well. Add eggs one at a time, beating well after each addition. Add milk and flavoring alternating with dry ingredients. Beat well and fold in coconut. Bake 1 1/2 hours in 300 degree oven in a large tube pan greased we II and floured. CHOCOLATE SHEET CAKE
Mrs. George Bennett
#1 1 stick oleo 1/2 c. Crisco
1/4 c. cocoa 1 c. water
Bring to boil and pour over #2. 122
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#2: 2 c. sugar 2 c. flour
1/2 tsp. salt
#3: Then add: 1/2 c. buttermilk 2 eggs
1 tsp. soda 1 Tbsp. vanilla
Mix all and pour in greased and floured pan 11 x 16 xl; bake 20 minutes at 400 degrees. Icing: #1: 1 stick oleo 1/4 c. cocoa
6 Tbsp. sweet milk
Bring to a boil and remove from heat, add #2. #2: 1 box powdered sugar 1 tsp. vanilla 1/2 c. chopped nuts
1 can ange I fl ake coconut 1/4 tsp. salt
Spread over cake as soon as it comes from oven. CHRISTMA.S FRUIT CAKE 31/2 c. mixed fruit 1 c. chopped English walnuts 21/2 c. seedless raisins 1 c. chopped pecans 3 c. flour 1 tsp. salt 1 tsp. allspice 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg
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Elaine Hannah c. shortening (oi I) 1 c. honey 3/4 c. grape juice 4 large eggs Mixed Fruit: 2 chopped unpeeled apples 2 chopped unpeeled pears 2 peeled oranges 1 can chunk pineapple, drained 1/2 pkg. frozen red cherries
Mix fruits, raisins and nuts. Sift together flour, salt, baking powder and spices; sprinkle 1/4 cup over fruit and nut mixture, mixing well. Mix shortening and honey. Add eggs one at a time beating well after each. Add sifted dry ingredients to mixture alternately with grape juice, beating until smooth after each addition. Pour batter over fruits and mix well. Bake in oiled 10 inch (Cont.) 123
tube pan in slow oven (275 degrees) 2 1/2 hours or until toothpick comes out clean. Cool in pan. RHUBARB COFFEE CAKE 1/2 c. oleo 1 1/2 c. sugar 1 egg 1 c. buttermilk 1 tsp. baking soda 1 tsp. vanilla
June (Akin) Severance 1/2 tsp. salt 2 1/2 c. flour 3 c. diced rhubarb 1 c. brown sugar 1/2 c. chopped nuts
Mix and bake in greased 13 x 9 inch pan. Sprinkle brown sugar and nuts on top. Bake 45 minutes in 350 degree oven. AMBROSIA CAKE 1 box Duncan Hines orange supreme cake mix 2 eggs
Marie Childress 1/2 c. cooking oil 1 small can mandarin oranges with juice
Mix all ingredients and beat together following box mix instructions. Pour into greased and floured 9 x 13 inch cake pan. Bake 40 minutes in 350 degree oven. Cool and frost. Frosting: 1 pkg. instant vanilla or coco1 small (8 oz.) carton Cool Whip nut pudding 1 large can crushed pineapple with juice Beat all ingredients together until well blended. Spread on cooled cake. Sprinkle cocanut on top. A del icious cake that almost melts in your mouth. RASPBERRY JELLO CAKE
In I)lemory of Peggy Betterton
Dissolve and set aside: 1 large pkg. raspberry jellp
1 c. boiling water
Combine: yellow cake mix 4 eggs
3/4 c. Wesson oil 1 tsp. lemon juice
When well blended, add jello slowly, on low speed until well blended. Lightly grease with ail a 13 x 9 inch cake pan. Bake 35 minutes at 350 degrees; When cake is done and still warm, ice with 2 tablespoons lemon juice and I cup powdered sugar. 124
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RH UBARB CA KE Mix and set aside: 1/2 c . fine cut rhubarb
Ruth Behymer 1/2 c. sugar
Combine and add to rhubarb mixture: 1 egg 1/2 c. oil 1 c. sour milk 2 c. flour
1 1 1 1
1/2 tsp. tsp. tsp.
c. sugar soda cinnamon vanilla
Bake 1 hour at 325 degrees. Brown sugar icing is very good. Mrs. Harold Terry
GOEFFY CAKE 1 box yellow cake mix (Duncan Hines without pudding mix)
1 stick butter or oleo 1 egg
Combine all and mix until crumbly. Pat this dawn in a lightly oi led pan (do not flour). Beat together: 1 pkg. (3 oz.) Philadelphia cream cheese
1 pkg. powdered sugar 2 eggs
Pour over the above. Bake at 350 degrees for 30 to 35 minutes. Don't look good when baked but is good and very chewy. Mrs. Kelly Davis
ITALIAN CREME CAKE Cream together: 1 stick butter 1/2 c. Crisco
2 c. sugar
Add and beat well: 5 egg yolks, one at a time. Sift together: . 2 c. sifted cake flour
1 tsp. soda
Add sifted mixture to creamed mixture alternately with: 1 c. buttermilk Add: 1 tsp. vanilla 1 c. chopped pecans (Cont.) 1 small can Baker's coconut 125
Fold in: 5 stiffly beaten egg whites Pour into greased and waxed papered cake pans. Bake at 350 degrees about 45 minutes or until the cake pulls away from the sides of pans. Put on cake rack for 10 minutes, then turn layers onto rack and let cool completely before icing. My grandmother Iikes to make her cake the day before and freeze the layers before icing. This cake keeps very well and will keep up to a week frozen. Take from freezer and ice immediately. It will take a good half day for it to thaw completely, but it is very moist.
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Ice as follows - if layered cake it will take: 2 boxes confectioners sugar 2 (8 oz.) pkg. cream cheese
I stick oleo 2 tsp. vani lIa
If the cake is baked in oblong pan, cut the icing recipe in half. Allow oleo and cheese to soften at room temperature. Cream well, add sugar, a small amount at a time, beating continuously until all sugar is used. Add vanilla. Garnish with pecan halves. Optional--If you wish, add I cup white raisins to cake batter. Make it very rich and delicious. The cake will take longer to bake . BEAT & EAT FROSTING I egg white 3/4 c. sugar 1/4 tsp. cream of tartar
Erple Terry I tsp. vani lIa 1/4 c. boiling water 1/2 pkg. coconut
Mix egg white, sugar, cream of tartar and vanilla in bowl. Add boiling water. Beat to stiff peaks. Spread on cake and sprinkle with coconut. ANGEL FOOD CAKE ICING Combine and set aside: 1 Tbsp. Knox gelatine
Margaret Mitchell 1/4 c. cold water
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Caok in top of double boiler until thick: 3 beaten egg yolks 3/4 c. milk ,
1/2 c. sugar 1/2 tsp. vanilla 126
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Add gelatine. Caol until partly set. Fold in: 1 cup whipping cream (whipped). Spread an cake.
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COCONUT PECAN FROSTI NG In saucepan cambine: I c. evaporated milk I c. sugar 1/2 c. butter
Mary Reid 3 egg yolks 1 tsp. vanilla
Cook and stir over medium heat until mixture becomes thick (about 12 minutes). Stir in: 1 1/3 c. caconut
1 c. chopped pecans
Beat until thick enough ta spread. Mrs. Eddie Williams
BROWNIES 2 c. sugar 2 sticks oleo 4 eggs 1 1/2 c. flour
2 Tbsp. cocoa 1/2 tsp. salt 2 tsp. vanilla 1 c. nuts
Cream butter and sugar. Add eggs. Sift dry ingredients and add to creamed mixture. Bake at 350 degrees for 10 minutes in a greased and floured II x 16 inch pan. Then bake at 325 degrees for 20 minutes. Frost with your choice of icing. Racky Road Topping: Melt: 4 oz. sweet cooking chocolate
1/4 c. oleo
Add: I c. powdered sugar I egg, slightly beaten
2 1/2 c. miniature marshmallows may use I c. sal ted peanuts
Spread on Brownies. Alternate Icing - melt but do not boil: 1 stick oleo Add: 1 box powdered sugar
I (6 oz.) pkg. chocol ate chips I tsp. vanilla 127
(Cont .)
Thin with 1/3 cup milk. Add 1/2 to 1 cup nuts. Spread on coo I brown ies • Emmeline Casper
ORANGE SLICE COOK IES
1/4 tsp . salt 1 tsp. ci nnamon 3/4 c. nutmeats 1 c. orange slice candy, diced
4 eggs 1 Tbsp. water 2 c. brown suqar 2 c. sifted flour
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Beat eggs and water well. Add brown sugar and beat again. Add remaining ingredients and mix with spoon. Bake in 9 x 13 inch pan for 25 to 30 minutes at 300 degrees. Do not overcook. Cut immediately into bars and ice with: 1 tsp. grated orange rind 2 c. powdered sugar
3 Tbsp. melted butter 2 Tbsp. orange juice
After slicing cookies, spread with icing and place under broiler until delicately glazed. Watch carefully. These will keep and freeze we II • Kay (Hughey) Gray
GERMAN HAZELNUT COOKIES 1 c. butter 1 c. sugar 1 pinch salt 1 egg
1 c. ground hazelnuts 375 grams (1 1/2 to 1 3/4 c.) flour 1 heaping tsp. cinnamon
Cream butter, sugar, salt and egg. Add nuts, flour and cinnamon. Stir until well blended. Refrigerate 1 hour. Rollout on floured board. Cut into shapes and brush with glaze (1 egg yolk and a little milk). Bake 375 degrees for 10 minutes. Mrs. Burn is Duncan
GRAHAM CRACKER COOKIES
Cook together until mixture boils and let thicken: 1 c. melted oleo 1 c. white sugar
1/2 c. milk 1 beaten egg
Stir CONSTANTLY. Let mixture cool and add: c. flaked coconut 1 c. chopped nuts
1 c. crushed graham crackers
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Spread mixture in 12 x 13 baking dish lined with whale graham crackers. Top with another layer af whole crackers. Spread on top a mixture of: 1/2 c. oleo 2 c. powdered sugar
1 tsp. vanilla
Sprinkle crushed nuts on top. Refrigerate 24 hours and cut into very small squares. NO BAKE COOKIES
Karen Robberson
Combine and boil 1 minute: 2 c. sugar 4 Tbsp. cocoa
1/2c.milk 1/4 lb. butter
Add: 2 c. quick cook oatmeal
1/2 c. peanut butter or coconut
Stir until thick. Add 1 teaspoon vanilla. Drop by teaspoon onto wax paper. Let stand until set. CHEERIO BREAKFAST BARS
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1/2 c. butter 32 large marshmallows 3 c. miniature marshmallows 1/2 c. peanut butter 1/2 c. dry milk
Marilyn Crum 1/4 c. orange flavored breakfast drink 1 c. raisins 4 c. Cheerios
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Butter 9 x 9 x 2 inch pan. In large saucepan, melt butter and marshmallows over low heat stirring constantly. Stir in peanut butter until melted. Stir in milk and breakfast drink. Add raisins and cereal, stirring until thoroughly coated. Turn irito pan. Pat evenly. Let cool. Cut into bars. Makes 1 dozen. COOKIES 1/2 c. butter (1 stick) or oleo 1 egg, unbeaten 1 c. granulated sugar (or 1/2 brown and white) 2 tsp. vanilla
Wylma Swaffar 1 1/2 c. sifted flour, 1/2 tsp. soda 1/2 tsp. salt 1/2 c. nuts 1/2 c. chips
Chill, drop' by_teaspoon. Bake 350 degrees 10 minutes. Can refrigerate - 1 to 2 weeks. 129
Lois (Marlow) Robinson
SUGAR COOKIES 1 c. sugar 1/2 tsp. salt 3/4 c. soft butter or oleo 1 egg 3 c. sifted flour
1 1/2 tsp. baking powder 2 Tbsp. half and half 1 tsp. each lemon and vanilla extract
Cream butter, sugar, salt, thoroughly, odd egg, extracts and half and half and beat until well creamed. Add flour and baking powder which have been sifted together, adding flour a cup at a time mixing after each addition, until dough is of right consistency. It may be rolled out and cut into shapes or divide dough in half, make into a roll, wrap in foil and freeze. When you wont to bake, remove from refrigerator, slice with knife and place on ungreased cookie sheet, and bake in 350 degree oven for 11 to 12 minutes or until done. Nuts or chocolate chips or both may be added to have a different cookie. Very good. Freddie Hemphill
RANGER OATMEAL COOKIES Cream together: 1 c. shortening 1 c. brown sugar
1 c. white sugar 2 eggs
Add: 2 c. sifted flour 1 1/2 tsp. baking powder 1 1/2 tsp. bak i ng soda 1/2 tsp. salt 1 c. quick oats
1 1 1 1
c. chopped walnuts c. flaked coconut c. Rice Krispies tsp. vanilla
Shope in 1 inch bolls, flatten with fork. Place 2 inches aport on greased baking sheet. Bake 15 minutes at 350 degrees. SUGAR COOKIES 3 c. flour (all purpose) 1 c. granulated sugar 1 tsp. soda
Maude Hemphill 1 tsp. cream of tartar 1/2 tsp. salt
Sift together three times. Mix together: 1 c. butter or oleo 2 eggs
3 Tbsp. milk 1 tsp. vanilla 130
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Combine with the flour ond sugor mixture, roll very thin, and lift with egg turner to place on greased cookie sheet. Grease cookie sheet only once. Place in 375 degree oven, and bake until brown. Makes approximately 8 dozen. Edna Rice
PEANUT BUTTER COOKIES
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1 c. white sugar 1 c. brown sugar 1 c. shortening 2 eggs 1 c. peanut butter
Mix first 5 ingredients well. Then mix remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake in 400 degree oven for 8 to 10 minutes. PEANUT BLOSSOMS 1 3/4 c. sifted flour 1 tsp. soda 1/2 tsp. salt 1/2 c. shortening 1/2 c. peanut butter 1/2 c. sugar
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Nancy Thomas 1/2 c. firmly packed brown sugar 1 egg 2 Tbsp. milk 1 tsp. vanilla candy kisses
Sift flour, soda and salt. Cream shortening, peanut butter, and sugars. Add egg, milk and vanilla, beat well. Blend in dry ingredients gradually. Mix thoroughly. Shape by rounded teaspoon into bolls. Roll in sugor, place on ungreased cookie sheets. Bake at 375 degrees for 8 minutes. Remove from oven and place a candy kiss on top of each cookie pressing down so that cookie cracks around the edge. Return to oven and bake 2 to 5 minutes longer. Yield about 3 dozen . PEANUT BUTTER COOKIES (Make with health foods) 1 1/2 c. whole wheat flour 1/2 c. honey 1/2 c. peanut butter
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1 tsp. vanilla 1/2 tsp. salt 1 tsp. soda in 1 Tbsp. hot water 3 c. flour
Freddie Hemphill 1 tsp. vanilla 1/4 c.vegetable oil 1/4 c. wheat germ
Mix flour, honey, peanut butter, oil, wheat germ and vanilla together until well blended. Drop by teaspoonfuls on ungreased baking sheet, about 2 inches apart. Flatten with tines of fork. Bake about 10 minutes at 350 degrees. Makes 24 cookies. 131
Mildred Blankenship
PINEAPPLE DROP COOKIES 1 3/4 c. sugar 1 c. shortening 2 eggs 1 (8 oz.) can crushed pi neappl e
1 tsp. salt 1 tsp. soda 1 tsp. vanilla 4 c. flour
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Cream sugar and shartening, then add other ingredients in order given. Nut meats may be added if desired. Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in 375 degree oven. Makes about 4 dozen cookies. LOW-FAT CHOCOLATE DROP COOKIES 1 c. less 2 Tbsp. flour 2 Tbsp. cocoa 1/2 c.sugar 1/2 tsp. soda
Margaret Mitchell
2 Tbsp. oleo 1/4 c. skim milk 1/2 tsp. vanilla
Mix dry ingredients. Blend in oleo and sugar. Add milk slowly. Drop by teaspoonful on Teflon sheet. Bake at 350 degrees about 10 minutes. SAND TORTS
Peggy Roller
1/2 lb. butter 1 c. nuts 1/2 c. sugar 1 1/2 Tbsp. vanilla 2 c. cake flour (do use regular flour) Mix all together and place in refrigerator. Make into little balls. Place in oven 350 degrees and bake 10 to 12 minutes. Sprinkle with powdered sugar. Wando Roller
HELLO DOLLY COOKIES 1 c. soda crocker crumbs 1 c. coconut 1 c. nuts
c. chocolate chips can Eagle Brand condensed milk 1 cube oleo*
(* melted in 9 x 13 pan) Mix all ingredients together and bake in 9 x 13 pan at 350 degrees for 20 minutes or until golden brown. Cut into bars.
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Clara L. Magnin
CHOCOLA TE CHERRY BARS 1 pkg. fudge cake mix 1 can cherry pie fill ing
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1 tsp. almond extract 2 beaten eggs
Combine first 4 ingredients; stir until well mixed. Pour into greased and floured 15 x 10 inch jelly roll pan or 13 x 9 pan. Bake in 350 degree oven 20 to 30 minutes. While bars cool, prepare frosting. Pour frosting over partially cooled bars. Makes 3 dozen bars. Frosting: 1 c. sugar 5 Tbsp. margarine 1/3 c. milk
1 pkg. (6 oz.) semi-sweet chocolate pieces
Combine sugar, margarine and milk. Boil, stirring constantly, 1 minute. Remove from heat; stir in chocolate pieces until smooth. STlR-N-DROP SUGAR COOKIES 2 eggs 2/3 c. ail 2 tsp. vanilla 1 tsp. grated lemon rind
Esther Woodruff 3/4 c. sugar 2 c.flour 2 tsp. baking powder 1/2 tsp. salt
Beat eggs with a fork. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Mix, sift and blend in the flour, baking powder and salt. Drop by teaspoonfuls on ungreased baking sheet. Flatten with greased battom of a glass dipped in sugar. Bake at 400 degrees for 10 minutes. Remove immediately to rack to coo I • SUGAR COOKIES 1 1/3 c. sugar 1 c. lard 2 eggs 1 c. milk
Opal McGlothlin 2 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 5 c. flour
Mix all ingredients together. Roll out on floured board. Cut with cookie cutter. Place on greased cookie sheet. Bake 375 degrees for 15 minutes or until brown. Cookies may be put on sheet by teaspoon and pressed with glass~ This was my mother's recipe, Mrs. Fred BGswell. 133 /
Karen Robberson
TURTLE COOKIES
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Cream:
1/2 c. butter
Blend in: 6 tablespoons cocoa. Add: 1 tsp. vani lIa 3/4 c. white sugar pinch salt 2 eggs 1 c. flour Set greased waffle iron at medium heat and preheat. Drop batter by teaspoon on waffle iron and bake for 1 hour. Frost with chocolate or white icing when cool. PUMPKIN COOKIES
Mildred (Miller) Lilleoien
Sift: 2 c. flour 1 tsp. baking powder 1 tsp. bak i ng soda
1/4 tsp. salt
Cream: 1 c. margarine 1 c. white sugar
1 c. pumpkin 1 egg
1 tsp. cinnamon
Add sifted ingredients to creamed mixture. Add to this mixture:
1 tsp. vanilla 1/2 c. chopped nuts
1 c. chopped raisins or dates
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Drop on greased cookie sheet. Bake at 350 degrees. Frost immediately with powdered sugar frosting flavored with maple flavoring. If you prefer bars, spread mixture in cake tin and bake 350 degrees about 20 minutes. Frost while still hot. MARSHMALLOW
1/2 c. shortening 1 c. sugar 1 egg 1 tsp. vanilla 1/2 c. cocoa 1 3/4 c. flour
COO~IES
Beverl y Bennett
1/2 tsp. soda 1/2 c. milk
1/2 tsp. salt nuts 36 large marshmallows, cut in half
1/2 c.
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Combine shortening ond all ingredients. Mix until smooth. Drop cookies on an ungreased cookie sheet. Bake 375 degrees for 8 minutes. When done, top each cookie with half of marshmallow cut side down. Return to oven 1 minute . Cool and frost cookie with favorite chocolate frosting. You can use a frosting mix.
2 2 1 1 1 1
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Edith Simpson
SUGAR COOKIES eggs sticks oleo c. powdered sugar c. granulated sugar c. oil tsp. cream of tartar
1 tsp. salt 1 tsp. vanilla 1 tsp. almond extract 1 tsp.soda 41/2 c. flour
Mix all together and drop by teaspoon on ungreased cookie ·s heet. Flatten with glass dipped in sugar.
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Shirley Larkin
BROWNIES Cream: 3/4 c. butter
2 c. white sugar
Add: 4 eggs
1 tsp. vanilla
Add: 1 c. flour 1/2 c. cocoa
1/2 tsp. salt 1/2 c. chopped nuts
Blend well. Bake at 350 degrees in 13 x 9 greased and fI oured pon. CHOCOLATE COVERED CHERRY COOKIES Cream: 1/2 c. butter 1 c. sugar
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Add: 1 1/2 tsp. vanilla 1 1/2 c. flour 1/2 c. cocoa
Margaret Roller
1 beaten egg
1/4 tsp. salt 1/4 tsp. soda 1/4 tsp. baking powder
Roll into b,a lls and place on cookie sheet. Put maraschino cherry on top of each cookie and push in. Bake at 350 degrees for 8 minutes. When cool frost cookies (recipe follows). (Cont.) 135
CHOCOLATE CHERRY BARS
Clara L. Magnin
1 pkg. fudge cake mix 1 can cherry pie filling
1 tsp. almond extract 2 beaten eggs
Combine first 4 ingredients; stir until well mixed. Pour into greased and floured 15 x 10 inch jelly roll pan or 13 x 9 pan. Bake in 350 degree oven 20 to 30 minutes. While bars cool, prepare frosting. Pour frosting over partially cooled bars. Makes 3 dozen bars. Frosting: 1 pkg. (6 oz.) semi-sweet chocolate pieces
1 c. sugar 5 Tbsp. margari ne
1/3 c.
milk
Combine sugor, margarine ond milk. Boil, stirring constantly, 1 minute. Remove from heat; stir in chocolate pieces until smooth. STIR-N-DROP SUGAR COOKIES
2 eggs 2/3 c. oil 2 tsp. vani lIa 1 tsp. g rated lemon ri nd
Esther Woodruff
3/4 c. sugar 2 c. flour 2 tsp. baking powder 1/2 tsp. salt
Beat eggs with a fork. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Mix, sift and blend in the flour, baking powder and salt. Drop by teaspoonfuls on ungreased baking sheet. Flatten with greased bottom of a glass dipped in sugar. Bake at 400 degrees for 10 minutes. Remove immediately to rack to coo I • Opal McGlothlin
SUGAR COOKIES 1 1 2 1
1/3 c. sugar c. lard eggs c. milk
2 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 5 c. flour
Mix all ingredients together. Roll out on floured board. Cut with cookie cutter. Place on greased cookie sheet. Bake 375 degrees for 15 minutes or until brown. Cookies may be put on sheet by teaspoon and pressed with glass. This was my mother's recipe, Mrs. Fred Baswell. 133 /
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Roll in balls less than a walnut. Press with a wet fork. Bake 375 degrees. OATMEAL COOKIES
Beverl y Bennett
Cream: 1 c. Crisco 1/2 c. white sugar
1/2 c. brown sugar
Add: 2 eggs 1/3 c. evaporated milk
1 tsp. vanilla
Add: 2 c. flour 1 tsp. salt
1 tsp. soda 1 1/2 tsp. ci nnamon
Beat until mixture is smooth. Stir in: 2 c. oatmeal 1 1/2 c. nuts Drop on ungreased cookie sheet. Bake 375 degrees for 8 minutes. Frost with favorite vanilla frosting if desired. Edwinna Terry
PEANUT BUTTER COOKIES 1 pkg . yellow or white cake mix
1 c. peanut butter
1/2 c. cooking oil 2 Tbsp. water 2 eggs
Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press a criss-cross on each cookie with fork prongs that have been dipped in water. Bake at 350 degrees for 10 to 12 minutes until golden brown. Coolon cookie sheet for 1 minute . These are real good and very easy to make. FRUIT CHEWS Cream: 1 c. butter Add: 2 beaten eggs 1/3 c. sour cream
Lula May Lewis 1 c. sugar 1 c. drained crushed pineapple
Mix well. Combine: (Cont. ) 137
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• 2 c. flour I tsp. soda
I tsp. baking powder
Add flour mixture to first mixture. Now add: 2 c. regular oatmeal I c. nuts I c. dates
I c. raisins I c. candied fruit I tsp. vanilla
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Set in refrigerator until well chilled or overnight. Drop from teaspoon on greased cookie sheet. Bake 10 to 12 minutes at 375 degrees. Janice Robberson
DISHPAN COOKIES Cream together: 2 c. white sugar 2 c. brown sugar 2 c. oil
4 eggs I tsp. vanilla
Sift together and add: 4 c. flour 2 tsp. soda
I tsp. salt 1/2 tsp. baking powder
After mixed together add: 2 c. caconut I 1/2 c. minute oats
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4 c. corn flakes
You may also add: chocolate or butterscotch chips, raisins, nuts, or dates. Bake on greased cookie sheet in 350 degree oven for 10 minutes. This is a very large batch of cookies. M & M COOKIES I c. shortening I c. fi rm Iy packed brown sugar 1/2 c. granulated sugar 2 tsp. vanilla 2 eggs
Janet Henderson 21/4 c. sifted all-purpose flour I tsp. baking soda I tsp. salt I 1/2 c. M & M'S plain chocolate .
Blend shortening and brown and granulated sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture, blending well. Stir in 138
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1/2 cup of candies (reserve remaining candies for decorating). I usually stir in 1 cup at least. Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies. Bake in 375 degree oven for 10 minutes or until golden brown. Remove cookies with spatula to wire racks; caol completely. After baking, some candies may be sl ightly cracked. This adds texture and interest to cookies. EASY SOFT SUGAR COOKIES
Mae Lowery
2 eggs
3/4 c. sugar
2/3 c. salad oil
2 c. flour 2 tsp. baking powder 1/2 tsp. salt
2 tsp. vanilla 1 tsp. g rated lemon ri nd
Beat eggs with fork until well blended. Stir in oil, vanilla and lemon rind. Blend mixture together until mixture thickens. Add flour. Drop by teaspoon 2 inches aport on cookie sheet. Grease a glass and dip in sugar to flatten cookies. Bake 8 to 10 minutes in 400 degree oven. CHOCOLATE BANANA DROP COOKIES
2 1/4 c. sifted flour 2 tsp. baking powder 1/4 tsp. soda 1/2 tsp. salt 2/3 c. shortening
Freda Strother
1 c. sugar 2 eggs 1 tsp. vanilla 1 c. ri pe bananas 1 pkg. melted chocolate chips
Sift together first 4 ingredients. Mix shortening with next 3 ingredients until creamy. Mix in chocolate, then mix flour mixture alternately with bananas. Drop by spoon on cookie sheet. After cookies are baked, frost with:
1 oz. chocolate, cut in pieces 1 c. sugar
1/3 c. butter 1/3 c.milk 1 tsp. vanilla
Mix all ingredients except vanilla in pan. Let come to boil. Stir constantly 1 minute. Remove from heat and beat until thickens. Add vanilla. AMISH SUGAR COOKIES
1 c. granulated sugar 1 c. powdered sugar1 c. oleo
Mrs. Jeanette Anderson
1 c. oil 41/2 c. flour 1 tsp. soda 139
(Cont.)
1 tsp. cream of tartar 1 tsp. vanilla
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2 eggs
Combine first 4 ingredients. Beat well. Add eggs, beat again. Add remaining ingredients, mix well. Drop by teaspoon on cookie sheet and flotten with fork or make into balls and flatten with glass dipped in sugar. Bake 10 to 12 minutes in 375 degree oven. Chill 3 to 4 hours or overnight before baking. Judy Terry
SUGAR COOKIES 1 c. butter or margarine 1 1/2 c. sugar 3 eggs 1 tsp. vanilla
31/2 c.sifted enriched flour 2 tsp. cream of tortar 1 tsp. soda 1/2 tsp. salt
Cream butter. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift together d'"Y- ingredients, add gradually to creamed mixture. Chill thoroughly (3 to 4 hours). On well floured surface, roll to 1/8 to 1/4 inch. Cut in shapes. Bake on ungreased cookie sheets at 375 degrees 6 to 8 minutes. Cool slightly on cookie sheet; remove to rack. Decorate with red cinnamon candies or colored sugar before baking or trim with confectioners frosting. Confectioners Frosting: Add enough light cream to 2 cups sifted confectioners sugar to make of spreading consistency. Add dash of salt and 1 teaspoon vanilla. Makes about 8 dozen cookies rolled thin. MOLASSES SUGAR COOKIES 1 1/2 c. shortening 2c. sugar 1/2 c. molasses
2 eggs 4 tsp. baking soda
Beverly Harris 4 c. flour 1 tsp. cloves 1 tsp. ginger 2 tsp. cinnamon 1 tsp. salt
Melt shortening over, low heat; let cool. Add sugar, molasses and eggs. Beat well. Sift dry ingredients and add to first mixture. Mix well. Chill for at least 1 hour. Form into 1 inch balls; roll in white sugar and plac::e on greased cookie sheets, 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Use middle shelf of oven as these scorch easily. Do not over bake. Yield: 6 dozen.
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CHOCOLATE CHIP COOKIES 1 3/4c. flour 1 tsp. soda 1/2 tsp. salt 1 c. oleo 3/4 c. white sugar
Mae Lowery 3/4 c. firmly packed brown sugar 2 eggs 1 tsp. vanilla 2 c. Rice Krispies 1 c. chocolate chips
Sift together and set aside; flour, soda and salt. Mix oleo, sugars, eggs and vanilla till creamy . Add dry ingredients and mix well. Stir in Rice Krispies and chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake 350 degrees for 15 minutes. Let cool 1 minute before removing from pan. OATMEAL DROP COOKIES 1 c. enriched flour 1/2 tsp. soda 1/2 tsp. salt 1/2 c. soft butter 1/4 c. sugar
Julie Lowe 1/2 c. brown sugar 1 unbeaten egg 1 tsp. vanilla 2 Tbsp. milk 2 c. rolled oats
Mix in order given. Drop by teaspoon onto cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until light brown. Emmeline Casper
CHOCOLA TE CHIP SQUARES
9 oz. butter 3/4 c. brown sugar 3/4 c. white sugar 3 egg yolks
1 3 1 1
1/2 tsp. baking powder c. flour 1/2 Tbsp. water 1/2 tsp. vanilla
Mix all ingredients. Pat into cookie sheet. Put 1 pockoge chocolate chips on top of mixture. Press into dough. Then beat up the whites of the 3 eggs. Add 1 1/3 cup brown sugar. Spread this over top and bake 25 - 30 minutes in 350 degree oven. Cut in squares when cool. Don't beat egg whites until stiff, only enough to foam. DATE COOKIES 2 eggs 1 c. sugar
Wylma Swaffar 1/2 stick butter 1 pkg. chopped dates - small (Cont .)
Boil 5 min'utes. Cool. 141
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1 tsp. vani lIa
3 c. Rice Krispies 1/4 c. nuts
Stir and shape into small balls and roll in coconut . Emmeline Casper
CHRISTMAS CRUNCHIES
1/2 tsp. salt 1/4 tsp. baking powder 1 c. oatmeal 1 c. corn flakes 1/2 c. coconut 1/2 c. chopped pecans
1/2 c. butter 1/2 c. brown sugar 1/2 c. white sugar 1 we II beaten egg 1/2 tsp. vanilla 1 c. flour 1/2 tsp. soda
Cream butter, add sugar, the egg and vanilla. Sift dry ingredients together and add to creamed mixture. Last add cornflakes, oatmeal, coconut and nuts. Roll in small balls and place 2 inches apart on greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes. Makes around 6 dozen. June Hughey
OLD FASHION SOFT SUGAR COOKIES 1 c. sugar 1/2 c. butter 1/2 tsp. vanilla 2 eggs
1 tsp. soda 1 tsp. cream of tartar 1/4 c. hot milk 2 3/4 c. flour
Mix first 4 ingredients, dissolve soda and cream of tartar in hot milk and add to mixture. Add flour. Chill 1 hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes. PEANUT BUTTER OATMEAL BARS Cream: 1/2 c. shortening 1/2 c. brown sugar 1/2 c. white sugar
Mrs. Burnis Duncan
1/3 c. peanut butter 1/2 tsp. vanilla
Add: 1 egg
1/4 c. milk
Add: 1 c. flour 1 tsp. soda
1/2 tsp. salt 1 c • quick oats 142
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Spread in greased 9 x 13 inch pan. Bake 20 minutes. Cool and Frost: 2 c. powdered sugar 1/4 c. cocoa 3 Tbsp. melted oleo
2 or 3 Tbsp. boiling water 1/2 tsp. vanilla
Sift sugar and cocoa. Stir in oleo, water and vanilla. Beat until smooth. Spread over cooled cookies in pan. Write extra recipes here:
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A leaf (Jf lettuce dropped into the pot absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it has served its purpose. To prevent splashing when frying meat, sprinkle a little salt into the pan before putting the fat in.
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Small amounts of leftover corn may be added to pancake batter for variety. To make bread crumbs, use fine cutter of the food grinder and tie a large paper bag over the spout to prevent flying crumbs. When bread is baking, a small dish of water in the oven will help to keep the crust from getting hard. Rinse a pan in cold water before scalding milk to prevent sticking . When you are creaming butter and sugar together, it's a good idea to rinse the bowl with boiling water first. They'll cream faster. To melt chocolate, grease pan in which it is to be melted .
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Dip the spoon in hot water to measure shortening, butter, etc., the fat will slip out more easily. When you buy cellophane·wrapped cupcakes and notice that the cellophane is somewhat stuck to the frosting, hold the package under the cold·water tap for a moment before you unwrap it. The cellophane will then come off clean. When you are doing any sort of baking, you get better results if you remember to preheat your cooky sheet, muffin tins, or cake pans. Chill cheese to grate it more easily. The odor from baking or boiling salmon may be eliminated by squeezing lemon juice on both sides of each salmon steak or on the cut surface of the salmon and letting it stand in the refrigerator for one hour or longer before cooking. Use the type can opener that leaves a smooth edge and remove both ends from a flat can (the size can that tuna is usually packed in) and you have a perfect mold for poaching eggs. Use the divider from an ice tray to cut biscu its in a hurry. Shape dough to conform with size of divider and cut. After baking biscuits will separate at dividing lines.
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A clean clothespin provides a cool handle to steady the cake tin when removing a hot cake. Try using a thread inst~ ad of a knife when a cake is to be cut while it is hot.
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DESSERTS DATE DUMPLINGS
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Mrs. Gene Taylor
Boil for 10 minutes: 1/2 c. brown sugar 1 c. white sugar 2 1/2 c. water
1 Tbsp. butter 1 tsp. vanilla pinch of salt
Stir together: 1/2 c. sugar 1 heaping Tbsp. butter 1/2 c. sweet milk
1 c. flour 2 tsp. baking powder
Pour syrup in square cake pan. Drop dough by teaspoon over syrup. Sprinkle with 1 cup chopped dates and 1 cup walnuts. Bake in 375 degree oven for 30 minutes. FROZEN FRENCH PASTRY 1/2 lb. vanilla wafers 1/2 c. butter 1 c. powdered sugar
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Mrs. Jesse Marshall 2 eggs 1 pt. whipping cream
Roll wafers fine and place 1/2 in double freezer tray. Whip cream and spread 1/2 over crumbs. Make custard by cooking the butter I powdered sugar and eggs until thick in double boiler. Let cool and spread over cream. Add rest of whi pped cream and top with rest of crumbs. Sweeten and flavor whipping cream to taste. Freeze if you wish. This will keep several days frozen. CARAMEL DUMPLINGS
Marzelle Henderson
Melt in heavy skillet: 1 cup sugar. Stir until melted and light brown. Add: 2 cups water. Stir until sugar is dissolved. Add: 1/2 c. sugar
1 Tbsp. butter
Dumplings: 1 Tbsp. butter 1/4 tsp. salt . 1/4 c. sugar 3 tsp. bak i ng po~de r
1/2 c. milk 1 c. flour 1 tsp. vanilla (Cont. )
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Mix and add enough more flour to make a stiff batter. Drop by tablespoons into boiling syrup and boil until dumplings are done. APPLE DUMPLINGS
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Mrs. Alvin Schad
Prepare favorite pastry crust. Roll crusts about 8 inches in diameter. Place 1 cup chopped apples in center of crust, add about a sprinkle of cinnamon o dash of vani lIa
1/8 c. sugar 1 tsp. butter
Gather crust up around apples and place gently in a 9 x 13 baking pan. (Usually about 6 dumplings to this size pon.) Bake about 20 minutes at 375 degrees, then baste with sauce of: 4 Tbsp. melted butter 1 c. sugar 2c. water 1/2 tsp. cinnamon Bake 20 - 25 minutes longer. Mrs. Rachel Zenardi
APPLE DUMPLING SUPREME Pastry for 6 dumpling: 2 1/4 c. flour
3/4 tsp. salt
Cut in with pastry blender: 3/4 cup shortening. Sprinkle over mixture 5 tablespoons sweet milk, mixing enough to make dough stay together. Roll out dough 1/8 inch thick. Cut into 6 - 7 inch squares. Pare and core 6 medium tart apples. Place an apple on each square of pastry. Fill cavities of apples with mixture of: 1/2 cup sugar, 1 1/2 teaspoons cinnamon, dot with 1 tablespoon butter. Moisten corners of pastry with milk. Bring opposite points up over apple and seal well. Place about 2 inches apart in a 9 x 13 x 2 inch baking dish. Pour hot syrup, made by boiling together for 3 minutes: 1 cup sugar, 2 cups water, 4 tablespoons butter (oleo), 1/4 teaspoon cinnamon, around dumplings. Bake 40 - 45 minutes at 425 degrees. FUDGSICLES 2 eggs 1/2 c. sugar 3 c. milk
Nancy Roller 5 Tbsp. instant chocolate pudding mix 1 tsp. vani lIa
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Slightly beat eggs in 1 quart pitcher. Gradually add sugar and milk. Mix well without causing to be foamy. Add instant pudding mix and vanilla. Stir well. Pour into popsicle molds or paper cups using a wooden stick in cup. Freeze. BUTTER PECAN ICE CREAM 1 can Eagle Brand milk 5 eggs . 1 1/4 c. brown sugar 2 tsp. vanilla
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Beverl y Bennett 1 c. pecans (toasted) approximately 2 qt. milk (I use part half and half and whipping cream)
Brown pecans in 2 tablespoons butter over low heat 30 - 40 minutes, or in oven 250 degrees • Beat eggs. Add sugar, Eagle Brand milk, and rest of milk. Heat until warm. Add vanilla and pecans. Mix well. Fill container 2 inches from top. Freeze. Makes 1 gallon. HOMEMADE ICE CREAM
Peggy Roller
Beat together: 2 eggs
2 1/4 c. sugar
Add: 1 can Carnation milk 1 box junket ice cream mix 1 Tbsp. flour
1 Tbsp. vanilla 1 tsp. salt 1 qt. half and half
Pour into freezer and finish filling with milk. Ann Cooper
HOMEMADE ICE CREAM Beat well: 4 eggs 2 c. white sugar
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1/4 tsp. salt 1 Tbsp. vanilla
Add: 1 qt. half and half Pour into gallon freezer and finish filling with whole milk. 1 GALLON ICE
CREAM
1 (6 oz.) pkg. strawberry jello 1 1/2 c. sugar ,
Ruby Shirley 2 c.boiling water (Cont.) 147
Dissolve jello and sugar in water. Add 1 cup crushed strawberries. Put in blender. Put in freezer and fill with skim milk. Lime jello with crushed pineapple or grated lemon rind may also be used. ICE CREAM
Erple Terry
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Beat: 6 eggs until very thick and lemon color Sift: 1/2 c. flour 1 1/2 c. white sugar
1 1/2 c. brown sugar tsp. salt
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When mixed well add to beaten eggs. Add: 3 Tbsp. vanilla
1 can Carnation milk or half & half
Mix well, pour into freezer and finish filling with milk. Fills a 6 quart freezer. CRUNCHY ICE CREAM DESSERT
Glenna Swearingen 1 stick butter or margarine 3/4 c. brown sugar 1/2 gal. vanilla ice cream (block style)
2 1/2 c. Rice Krispies cereal 1 can fl aked coconut 1 c. broken nuts
Place cereal, coconut, nuts, and butter in shallow pan. Toast in oven 30 minutes, stirring occasionally to brown evenly. Add sugar to hot mixture and mix well. Put half of the mixture in 9 x 13 pone Cut block ice cream into 1 inch sl ices. Place on cooled topping, cover ice cream with remaining topping. Cover and freeze. EASY HOMEMADE CHOCOLATE ICE CREAM 1 can Eagle Brand sweetened condensed milk
Ruth Behymer 2/3 c. Hershey's syrup 2 c. whipping cream
In large bowl, mix milk and syrup. Fold in whipped cream. Pour into foil lined 9 x 5 pan. Freeze about 6 hours. Scoop or slice from pan. Can be poured into pie shells and frozen for an indefinite time.
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Diann Rhea
ICE CREAM DESSERT
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15 oz. pkg. Hydrox or Oreo cookies 1/4 lb. butter or morgarine 1/2 gal. vanilla ice cream
1 pkll. Dream Whip 1 1/2 Tbsp. chocolate syrup 1/2 c. chopped pecans
Crush cookies until fine. Melt butter and mix with cookies. Set aside 1 cup of cookie mixture and then put the remainder into buttered 9 x 12 (13) inch cake pan. Spoon in softened ice creom, spoon on whipped topping and drizzle with syrup . Sprinkle cookie crumbs and pecans over top. Cover well with fo il or Handi-Wrap. Keep in freezer, must have plenty of time to freeze. Serves many. Jeanne Bennett
PUMPKIN BARS Mix in order: 2 c. sugar 1 c. salad oil 4 eggs 2 c. pumpkin
2 2 1 1
c. flour tsp. boking powder tsp. soda tsp. cinnamon
Bake 350 degrees until done. Frosting : 3 oz. cream cheese 1 c. powdered sugar
3/4 sti ck butter 1 tsp. vanilla
STRAWBERRY DELIGHT 2 1/2 c. graham cracker crumbs 1/2 c. sugar 2/3 c. mel ted margarine or butter 2 small boxes frozen strawberries 2 pkg. strawberry gelatin
Berneice Koenig 2 .c. boiling water 1 pkg. (12 oz.) cream cheese room temperature 9 oz. whipped topping 1/2 c. chopped walnuts 2 c. powdered sugar
Mix cracker crumbs, sugar and melted margarine together. Press into large baking dish to form a crust. Mix gelatin, hot water and strawberries. Set aside to congeal slightly. Combine cream cheese, whipped topping, walnuts and powdered sugar. Pour into crumb crust in baking dish. After strawberry mixture has thickened, pour it over cream cheese layer to make top layer.
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Linda (Duncan) May
ICE BOX DELIGHT 2 c. vanilla wafer crumbs I 1/2 c. powdered sugar I stick butter at room temperature
2 eggs I c. crushed pineapple, well drained I c. whipping cream
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Spread I cup of vanilla wafer crumbs over bottom of pan or baking dish 8 x 8. Mix eggs and butter until smooth. Add powdered sugar to mixture and beat until smooth. Spread mixture over vanilla crumbs (this is rather difficult as the crumbs tend to scoot around). Next, spoon pineapple over all mixture. Whip cream until thick and spread over pineapple. Sprinkle remaining crumbs over the whipping cream. Chill for at least 24 hours. Is a good dessert which can be made up well in advance to your guest arriving. Mrs. Jerry Davis
BLUEBERRY DELIGHT 2 pkg. blackberry jello 4 c. water for jello I can blueberry pie filling
2 c. whipped topping or cream I c. chopped nuts
Mix jello as directed and pour into a shallow rectangular baking dish. Place in refrigerator until set. Pour the pie filling over jello spreading out evenly. Over this spread the 2 cups whipped topping or cream and sprinkle the nuts over all. Refrigerate for several hours before serving. This may be made a day ahead. Serves 10. DANISH BARS
Wilma Mahurin
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Crust - Blend well: 2 1/2 c. flour I tsp. salt
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1/2 c. oleo 1/2 c. shortening
Add I egg yolk and"enough water to make 3/4 cup. Line 9 x 14 inch pan with 1/2 of crust. Add: I c. sugar I c. corn flakes I tsp. cinnamon 8 to 10 apples, sliced thin Add top crust. Beat I egg white and spread on top crust. Bake at 375 degrees for 55 minutes. 150
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Glaze: 1 c. powdered sugar
3 Tbsp. milk
4 LAYER LEMON DESSERT Use 9 x 13 pan. Layer 1: 1 c. flour 1 stick oleo
Hazel Wormington
1/2 c. chopped pecans
Mix and spread on battom of pan. Cover and bake 15 minutes at 350 degrees. Cool. La,yer 2: 1 c. powdered sugar 1 c. Cool Whip
1 (8 oz.) cream cheese
Mix together and spread over first layer. Layer 3: 2 boxes instant lemon pudding (use 3 c. milk) Add to layer 2. Layer 4: 1 c. Cool Whip (takes mor,e than 1 cup to cover) Spread this over layer 3. Sprinkle nuts on top. Put in freezer for 1 hour before serving. Cuts out and serves better. PINEAPPLE FLOAT Beat: 1 egg. Add: 3 Tbsp. sugar 1 Tbsp. flour
Janet Hemphill
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'uice from 1 can sl iced pineapple \ /4 c. water
Put in double boiler and cook until thick, take out and cool. When cool, add: 2 Iarge bananas, sli ced
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1 c. tiny marshmallows
Dice the sl iced pineapple and add 1/2 cup nut meats. This recipe, was given to me by my grandmother about 20 years ogo. ' 151
Henrietta Hayes
PINK DELIGHT
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1 (8 oz.) can crushed pineapple (drained) 1 large container Cool Whip 18 to 20 large marshmallows
2 large pkg. cream cheese 1 c. sugar 1 small jar maraschino cherries and juice
Mix first 3 ingredients well. Add pineapple and fold in Cool Whip and then marshmallows. Red food coloring can be added for color. BANANA SPLIT CAKE DESSERT 1 stick margarine (melted) 2 c. graham crackers (crushed) 2 eggs 2 sticks margarine 2 c. powdered sugar 3 - 5 bananas, sliced
Eunava Dilbeck 1 large container whipped topping 1 (20 oz.) can crushed pineapple (well drained) 1/2 c. chopped maraschino cherries 1 c. nuts
Combine graham cracker crumbs and 1 stick of melted margarine. Pack into 9 x 13 inch pan. Beat eggs, 2 sticks of margarine, and powdered sugar together for no less than 15 minutes. Spread this over unbaked crumb crust. Add bananas and pineapple. Add layer of whipped topping. Top with cherries and nuts. Refrigerate overnight. Makes 15 to 16 servings. AMBROSIA 1 c. pineapple chunks 1/2 ri pe banana 1 large orange, sectioned
Joni Dee Rice 1/4 c. seedless grapes 1/4 c. coconut fl akes
Drain pineapple, reserving syrup. Slice banana on bias, dip in pineapple syrup. Arrange half of each fruit on plate, top with half the coconut, then rest of fruit. Pour pineapple over. Top with coconut. Serves 4 to 6. A perfect recipe for children to start with. BUTTERSCOTCH DESSERT
Pauline Mognin
Mix together and put in 9 x 15 pan: 1 c. flour 1 stick oleo
1/2 c. chopped fine pecans
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Diann Rhea
ICE CREAM DESSERT
I pkg. Dream Whip I 1/2 Tbsp. chocolate syrup 1/2 c . chopped pecans
15 oz . pkg. Hydrox or Oreo cookies 1/4 lb. butter or morgorine 1/2 gol. vonilla ice cream
Crush cookies until fine. Melt butter and mix with cookies. Set aside I cup of cookie mixture and then put the remoinder into buttered 9 x 12 (13) inch cake pan. Spoon in softened ice cream, spoon on whipped topping and drizzle with syrup. Sprinkle cookie crumbs and pecans over top. Cover well with foil or Handi-Wrap. Keep in freezer, must have plenty of time to freeze. Serves many. Jeanne Bennett
PUMPKIN BARS Mix in order: 2 c . sugar I c. salad oil 4 eggs 2 c. pumpkin
2 c. flour 2 tsp. baking powder I tsp. soda I tsp. cinnamon
Bake 350 degrees unti I done. Frosting: 3 oz. cream cheese I c . powdered sugar
3/4 stick butter I tsp. vanilla Berneice Koenig
STRAWBERRY DELIGHT 2 1/2 c. graham cracker crumbs 1/2 c . sugar 2/3 c. mel ted margarine or butter 2 small boxes frozen strawberries 2 pkg. strawberry gelatin
2 .c. boiling water I pkg. (12 oz.) cream cheese room temperature 9 oz. whipped topping 1/2 c. chopped wa lnuts 2 c. powdered sugar
Mix cracker crumbs, sugar and melted margarine together. Press into large baking dish to form a crust. Mix gelatin, hot water and strawberries. Set aside to congeal slightly . Combine cream cheese, whipped topping, walnuts and powdered sugar. Pour into crumb crust in baking dish. After strawberry mixture has thickened, pour it over cream cheese layer to make top layer.
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Linda (Duncan) May
ICE BOX DELIGHT 2 c. vanilla wafer crumbs 1 1/2 c. powdered sugar 1 stick butter at room temperature
2 eggs 1 c. crushed pineapple, well drained 1 c. whipping cream
Spread 1 cup of vanilla wafer crumbs over bottom of pan or baking dish 8 x 8 . Mix eggs and butter until smooth. Add powdered sugar to mixture and beat until smooth. Spread mixture over vanilla crumbs (this is rather difficult as the crumbs tend to scoot around). Next, spoon pineapple over all mixture. Whip cream until thick and spread over pineapple. Sprinkle remaining crumbs over the whipping cream. Chill for at least 24 hours. Is a good dessert which can be made up well in advance to your guest arriving. Mrs. Jerry Davis
BLUEBERRY DELIGHT 2 pkg. blackberry jello 4 c. water for jello 1 can blueberry pie filling
2 c. whipped topping or cream 1 c. chopped nuts
Mix jello as directed and pour into a shallow rectangular baking dish. Place in refrigerator until set. Pour the pie filling over jello spreading out evenly. Over this spread the 2 cups whipped topping or cream and sprinkle the nuts over all. Refrigerate for several hours before serving. This may be made a day ahead. Serves 10. DANISH BARS
Wilma Mahurin
Crust - Blend well: 21/2 c. flour 1 tsp. salt
1/2 c . oleo 1/2 c. shortening
Add 1 egg yolk and enough water to make 3/4 cup. Line 9 x 14 inch pan with 1/2 of crust. Add: 1 c. sugar 1 c. corn fl akes 8 to 10 apples, sliced thin 1 tsp. ci nnamon Add top crust. Beat 1 egg white and spread on top crust. Bake at 375 degrees ,fo~ 55 minutes. 150
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Glaze: 1 c. powdered sugar
3 Tbsp. milk
4 LAYER LEMON DESSERT Use 9 x 13 pan. Layer 1: 1 c. flour 1 stick oleo
Hazel Wonnington
1/2 c. chopped pecans
Mix and spread on bottom of pan. Cover and bake 15 minutes at 350 degrees. Cool. La,y er 2: 1 c. powdered sugar 1 c. Cool Whip
1 (8 oz.) cream cheese
Mix together and spread over first layer. Layer 3: 2 boxes instant lemon pudding (use 3 c. milk) Add to layer 2. Layer 4: 1 c. Cool Whip (takes mor,e than 1 cup to cover) Spread this over layer 3. Sprinkle nuts on top. Put in freezer for 1 hour before serving. Cuts out. and serves better. PINEAPPLE FLOAT
Janet Hemphill
Beat: 1 egg. Add: 3 Tbsp. sugar 1 Tbsp. flour
'uice from 1 can sl iced pineapple \ /4 c. water ,
Put in double bailer and cook until thick, take out and cool. When cool, add: 2 large bananas, sliced
1 c. tiny marshmallows
Dice the sliced pineapple and add 1/2 cup nut meats. This recipe, was given to me by my grandmother about 20 years ogo. 151
Henrietta Hayes
PINK DELIGHT
1 (8 oz.) can crushed pineapple (drained) 1 large container Cool Whip 18 to 20 large marshmallows
2 large pkg. cream cheese 1 c. sugar 1 small jar maraschino cherries and juice
Mix first 3 ingredients well. Add pineapple and fold in Cool Whip and then marshmallows. Red food coloring can be added for color. BANANA SPLIT CAKE DESSERT 1 stick margarine (melted) 2 c. graham crackers (crushed) 2 eggs 2 sticks margarine 2 c. powdered sugar 3 - 5 bananas, sliced
Eunava Dilbeck 1 large container whipped topping 1 (20 oz.) can crushed pineapple (well drained) 1/2 c. chopped marasch i no cherries 1 c. nuts
Combine graham cracker crumbs and 1 stick of melted margarine. Pack into 9 x 13 inch pan. Beat eggs, 2 sticks of margarine, and powdered sugar together for no less than 15 minutes. Spread this over unbaked crumb crust. Add bananas and pineapple. Add layer of whipped topping. Top with cherries and nuts. Refrigerate overnight. Makes 15 to 16 servings. Joni Dee Rice
AMBROSIA 1 c. pineapple chunks 1/2 ripe banana 1 large orange, sectioned
1/4 c. seedless grapes 1/4 c. coconut flakes
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Drain pineapple, reserving syrup. Slice banana on bias, dip in pineapple syrup. Arrange half of each fruit on plate, top with half the coconut, then rest of fruit. Pour pineapple over. Top with coconut. Serves 4 to 6. A perfect recipe for children to start with. Pauline Magnin
BUTTERSCOTCH DESSERT Mix together and put in 9 x 15 pan: 1 c. flour 1 stick oleo
1/2 c. chopped fi ne pecans
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Bake in 375 degree oven for 15 minutes. Let cool. Cream: 1 (8 oz.) pkg. cream cheese 1/2 large carton Cool Whip 1 c. powdered sugar Spread over crust. Mix: 2 pkg. instant butterscotch pudding (or your choice)
3 c. milk
Pour over cream cheese mixture. Then spread rest of Cool Whip on top and chill. CHERRY PIE DESSERT 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar
Geraldine Hill 1 c. whipped topping vanilla
Cream together cream cheese, powdered sugar. Fold in whipped topping and vanilla. Pour into graham cracker crust. Cover with a can of cherry pie filling and chill. GRANDMA RODEN'S JELLO DESSERT 1/2 c. me !ted butter 1 c. white sugar
Donna Jean Dodson
2 eggs 1 c. drained pineapple
In a pan cream the butter and sugar together. Beat in two eggs and add the pineapple. Cook slowly over low heat until thick. Remove from heat and add 1 cup nuts. Let cool. Line a 9 x 13 inch pan with whole graham crackers. Cover with cooked mixture and cover with another layer of graham crackers. Press down good and chill. Mix a packoge of cherry jello and chill. When it starts to thicken, pour on the top of graham crackers and pineapple pan. FOUR LAYER DESSERT
May Henry
1. 1 c. flour 1/2 c. margarine
1/2 c. chopped pecans
Mix and press in bottom of a 9 x 13 inch pan. Bake in 350 degrees for 10 - 15 minutes. (Cant.) 153
2. I (8 oz.) pkg. cream cheese I c. powdered sugar
9 oz. carton Cool Whip (use half of it)
Beat cream cheese and powdered sugar until light and fluffy. Fold into whip cream. Spread over crust.
3. 21/2 c. milk mixed with I box instant chocolate pudding Pour over cream cheese mixture.
4. Top with other half of Cool Whip. Sprinkle with toasted coconut. Refrigerate. Judy Lasley
CREPES A LA CHERRIES Crepes: I 1/2 c. milk I c. flour 2 eggs
I Tbsp. oil 2 Tbsp. sug ar 1/8 tsp. salt
Blend ingredients. Pour small amount of batter into heated 6 inch skillet to form very thin pancake. Brown on one side only. Cool. Makes 16 - 18 crepes. Filling: I (9 oz.) carton Cool Whip I can Eagle Brand milk
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1/4 c. lemon juice
Spread filling on crepe with brown side out. Fold crepe in half, then in half again. Top crepe with cherry pie filling. Peach pie filling or thickened strawberries are also excellent toppings. JELLO DESSERT
Elna Miller Meister
Cream 1/2 stick butter, melted and 1 cup white sugar. Beat 2 eggs and add 1 cup drained pineapple (crushed). Mix all these together. Cook slowly over low heat until thick - add 1 cup nuts. Line the pan with whole graham crackers. Cover with mixture. Cover with another layer of graham crackers. Press down well. Chill. Cover with chilled cherry jello. This is a wonderful dessert or just to serve with coffee.
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PISTACHIO TART
Marilyn Crum
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1 c. flour 2 Tbsp. sug ar
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Mix together and pat in pan and bake 15 minutes at 375 de grees. Cool. Beat together and spread on crust:
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2/3 c. powdered sugar 8 oz. cream cheese {softened} large container Cool Whip {use half} Beat until thick and spread over cream cheese:
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1/4 c. chopped nuts or pecans 1 stick margarine or butter
2 pkg. pistachio pudding
2 1/2 c. milk
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Top with more Cool Whip and garnish with chopped nuts.
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STRAWBERRY ANGEL TORTE
Phyllis {Gibbons} Barnes
Bake, or buy an angel food cake. Divide into 3 layers. Prepare 1 quart of fresh strawberries, sliced, with 1/2 cup sugar. Fold into 1 regular size container of Cool Whip. Spread Cool Whip and strawberry mixture between sections and on top of angel food cake. Garnish with whole strawberries. Serve immediately or keep refrigerated. LEMON SQUARES 2 c. flour 1 c. margarine Mix well. for 20 minutes. beat 4 eggs we II 2 c. sugar 4 Tbsp. flour
Mary {Dinkins} Garrett 1/2 c. powdered sugar 1/8 tsp. salt
Pat into 9 x 13 inch pan. Bake at 350 degrees 1 tsp. baking powder juice of 2 lemons and grated rind {6 tsp.}
Pour over hot crust and bake 25 minutes at 350 degrees. Cool and sprinkle with sifted powdered sugar.
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Emma Light
CHOCOLATE CHEESECAKE
1 chocolate cake mix 1/2 c. sugar 4 eggs
1 1/2 c. milk
1 Tbsp. salad oil
1 tsp. vanilla 2 (8 oz.) pkg. cream cheese 2 c. whipped topping
In a large bowl, empty cake mix and reserve 1 cup to be used later. To the remaining cake mix, add 1 egg and salad oil and mix well. Press this into bottom of well greased 13 x 9 inch baking pan. In a large mixing bowl, blend together cream cheese and sugar. Add 3 eggs and the 1 cup reserved cake mix. Beat 1 minute on medium speed; add milk and vanilla, beat until smooth. Pour over first mixture and bake in a preheated oven, 300 degrees 55 to 60 minutes. When cool, spread with whipped topping. Keep refrigerated. Maye Courdin
STRA WBERRY DESSERT Part 1: 2 c. flour 2 sticks oleo
1/2 c. sugar 1/2 c. chapped nuts
Combine and spread in 9 x 12 inch pan. Bake 350 degrees for 20 minutes. While still warm, stir with fork. Reserve "1/2 cup for topping, put rest in pan and flatten down. Part 2: Cook 2 large packages of frozen strawberries or use fresh berries. Thicken with 2 tablespoons of cornstarch. Let cool. Sweeten berries to taste before cooking. Part 3: 1 c. powdered sugar
1 (8 oz.) cream cheese (room tem pe rature )
Pre pore 2 packages of Dream Whip. Stir in cream cheese mixture. Place on top of crumb mixture. Place berries on top of cheese mixture. Add reserved crumbs. Refrigerate several hours. DAFFODIL DESSERT
Mrs. Alphia Swearingen
1 box Jiffy cake mix (yellow or white) Prepare and bake ina 9 x 13 greased and fI oured pan.
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Mix until smooth:
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1 p'kg. instant vanilla pudding 1/2 c. cold milk
1 (8 oz.) pkg. cream cheese
Spread on cool cake. Refrigerate. Drain a 20 ounce can crushed pineapple. Spread on cake. Top with a 9 ounce carton Cool Whip and garnish with nuts. Refrigerate. PI NEAPPLE JELLO DESSERT (Quick and Easy)
Merle Hoffman
Pour off Iiquid from a #2 can of sliced pineapple (don't even take slices out of can). Replace with jello made with half the water in package directions. Chill until set. Run a little hot water on side and bottom of can to loosen, then cut bottom from can and use to push mold out. Cut between pineapple slices and serve. CHOCOLATE ALMOND VELVET
Ann Cooper
In large mixing bowl combine: 2/3 c. canned Hersheys chocolate syrup 2/3 c. Eagle Brand milk
2 c. whipping cream 1/2 tsp. vanilla
Chill until very cold. Whip until mixture farms soft peaks and is very fluffy. Fold in nuts and pile into 8 x 8 pan and freeze until firm. Spoon into dessert dishes or cut into 9 squares. This is easy and very delicious. Tastes like a frozen milk shake. Garnish with more almonds if desired. Dorothy Halvorson
FROZEN FRUIT CUP 1 can frozen (6 oz.) lemonade 1 can frozen (6 oz.) orange juice 1/2 c. sugar
3 mashed bananas 1 pkg. frozen strawberries, partiall y thawed 1 large bottle 7-Up or ginger ale (28 oz.)
Mix together juices and sugar. Stir in mashed bananas and strawberries. Add 7-Up or ginger ale and pour into small paper cups. Freeze. Let thaw partially before serving.
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Opal Henderson
DREAM WHIP SQUARE Mix together: stick margarine
small box vanilla wafers, crumbled, or 20-25 graham crackers
Put in 9 x 13 or smaller pan, reserving a part of the crumbs for the top. Set aside. Mix 1 package Dream Whip as directed and add : 1 (3 ounce) package cream cheese, vanilla, and 1 cup confectioners sugar . Spread half of the mixture over crumbs. Spread 1 can of pie filling (blueberry, pineapple, cherry, or any kind). Over this, put the rest of the cream mixture. Put the rest of the crumbs on top and refrigerate. COOL WHIP DESSERT 1 large container Coal Whip 2 small boxes instant vanilla pudding
Bonnie Williams graham crackers strawberry pie filling (Wilderness' brand)
In long cake pan, place graham crackers whole. Mix instant pudding. Go by directions on box. Mix together pudding and Cool Whip. Put about half the mixture on top of the graham crackers. Put another layer of graham crackers, then top with remaining mixture. Tap with pie filling. Merle Hoffman
ANGEL'S HASH 1 (#2) can crushed pineapple (drained) 1/2 lb. butter (or Imperial margarine)
3 4 1 1
c. powdered sugar eggs pt. whipping cream lb. box vanilla. wafers
Line pan with finely ground wafers (I use loaf pans.) Cream butter with sugar, add whipped eggs and pour over wafers. Spread layer of pineapple, next whipped cream. Finish with wafers. Repeat until all ingredients are used. Refrigerate at least 4 hours before serving. Serves 16 - 20. May be made in advance . Freezes well. LI NDA 'S CHOCOLATE DESSERT
Linda (Duncan) May
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Heat: 1/2 cup milk. Add: 1/2 pound marshmallows. Stir until melted. COOL. 158
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Whip: 1/2 pint whipping cream. Add: 1/2 cup unsweetened chocolate grated. (This is 1 1/2 of the little Baker squares.) Make crust of 32 vanilla wafers crushed fine and 1/3 cup melted butter . This is just a crust mixture, not an actual crust. Mix cooled marshmallow mixture with whipped cream mixture. Alternate layers of this mixture with crust mixture. Start with marshmallow mixture and end up with crust mixture. Use a glass dish 8 x 8. Chill several hours. (Grated chocolate is best added to the whipped cream before it is mixed with the marshma II ow mixture.) . --1
HUNGARIAN PASTRY SQUARES 1/4 lb. margarine 1/2 c. sugar 2 egg yolks 1 tsp. vani lIa 1 1/2 c. flour 1/2 tsp. baking powder
Mildred L. Bennett pinch baking soda pinch salt 1 jar raspberry preserves (12 oz.) chopped nuts 2 egg whites
Preheat oven to 350 degrees. Cream margari ne and sugar. Add egg yolks, beat until light and fluffy. Add vanilla, then dry ingredients. Pat into a 9 x 13 inch pan. Spread with preserves, sprinkle with nuts, spread with beaten egg whites. Sprinkle again with nuts. Bake in the 350 degree oven for 20 - 30 minutes. Cut into 12 - 15 squares when cool • . You may use orange marmalade. These make a special hoi iday dessert. GERMAN CARAMEL DELIGHT 1 box German chocolate cake mix 1 stick oleo 1/3 c. milk
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Muriel Roller Smith 14 oz. pkg. caramels 6 oz. pkg. chocolate chips nuts, optional
Prepare cake mix as directed on box. Pour half of the batter into a greased and floured 9 x 13 inch pan. Bake 15 minutes or until done at 350 degrees. Melt the oleo, milk and caramels together in a double boiler. Pour the caramel mixture over the baked half of cake. Sprinkle with chocolate chips and nuts. Pour remaining cake batter over the chocolate chips and nuts. Return cake to oven, reduce oven to 250 degrees, bake another 10 minutes. Turn oven up to 350 and bake another 10 minutes • . Serve with whipped cream and a cherry garnish. Best when served warm. Not too bad coldll 159
RICE PUDDING, PLAIN OR FANCY
Freddie Hemphi II
1 tsp. vanilla 1 1/2 c. cooked brown rice dash of nutmeg 1/2 c. raisins
2 eggs 2 c. milk 1/3 c. honey
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Beat eggs well. Add milk, honey, vanilla, rice, nutmeg and raisins. Bake in a one-quart casserole 1 - 11/2 hours at 350 degrees. Dust with more nutmeg after turning into casserole. Test for done ness by inserting a silver knife. If it comes out clean, the pudding is done. Can be served plain or make it fancy with whipped cream or topped with fruit. VANILLA CORNSTARCH PUDDING
Margaret Mitchell
1 tsp.vanilla 1 to 2 drops egg coloring dash of salt
1/2 c. sugar 3 Tbsp. cornstarch 2 Tbsp. butter or oleo 2 c. water
Dissolve the cornstarch in 1/4 of the cold water. In a saucepan dissolve the sugar in the remaining water. Heat slowly. Slowly add cornstarch mixture to sugar and water mixture, stirring constantly. Bring to a boil and cook until mixture thickens. Remove from heat, stir in butter, vanilla and coloring. Pour into custard cups. Cool and refrigerate. To make Lemon Cornstarch Pudding: Substitute 4 teaspoons lemon juice for 1 teaspoon vanilla. PISTACHIO PUDDING 1 c. flour 2 Tbsp. sug ar 1/2 stick oleo (or 3/4 if needed)
Mrs. Launce Bunne II 1/4 tsp. butter flavoring 1/4c. nuts
Combine and press in 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Cool completely. (I put in refrigerator while fixing rest of ingredients.) Mix: 1 (8 oz.) cream cheese 2/3 c. powdered sugar 1/2 (9 oz.) carton Cool Whip Spread on top of cooled crust.
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Mix 2 packoges instant pistachio pudding with 2 1/2 cups milk, 1/4 teaspoon almond flavoring. Pour over other ingredients. Refrigerate unti I well set. Can serve with rest of Cool Whip and some nuts . RICE-RAISIN PUDDING
Margaret Mitchell 1/2 c. cooke d ri ce 1/3 c. raisins nutmeg and/or cinnamon
1 1/3 c. milk 2 eggs, beaten 1/4 c. sugar 1/2 tsp. vanilla
Preheat oven to 350 degrees. Heat milk (do not boil milk). Beat eggs, add sugar and vanilla - gradually stir in milk. Blend in rice and raisins. Sprinkle nutmeg and cinnamon on top. Set custard in pan of hot water - about 1 inch deep and bake 35 minutes. Using fork, stir gently to mix rice, but try not to break top. Turn oven temperature down to 325 degrees and bake about 25 or 30 minutes longer or until knife inserted in center comes out clean. Serve hot or cold. (Do not let water in pan boil.) Serves 2. Imogene Hemphill
HOT FUDGE PUDDING 1 c. sifted flour 2 tsp. baki ng powde r 1/4 tsp. salt 3/4c. sugar 1/2 c. milk
2 Tbsp. melted shortening (or cooking oil) 1 c. chopped nuts (optional) 1 c. brown sugar 1/4 c. cocoa 1 3/4 c. hot water
Sift together into mixing bowl flour, baking powder, salt and white sugar, Stir in milk and shortening. Blend in nuts. Spread in 9-inch square pan. Sprinkle batter with mixture of brown sugar a[ld cocoa. Pour hot water evenl y over top. Bake at 350 degrees for 45 minutes. Will serve 9. DELICIOUS APPLE 4 1 3 2 1 1
c. grated apples c. shortening eggs c. sugar tsp. cinnamon tsp. nutmeg
PU~DING
Ruth qv\cNatt) Gilliam 1 c. nuts 2 tsp. soda in 1 tsp. water 1/4 tsp. salt 1 tsp. bak i ng powder 3 c. flour (Cont .) 161
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Shred or grate apples, cover with sugar and let stand 10 minutes. Sift all dry ingredients. In large bowl cream shortening and add eggs and beat well. Add apples and sugar and nuts. Mix well. Bake for 50 - 60 minutes.
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Sauce for Apple Pudding," Cook together until thick:
3 Tbsp. flour 1 c. brown sugar
1/2 tsp.
2 c. boil ing water 2 Tbsp. butter
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lemon juice
CHERRY PUDDING
1 c. flour (sifted) 1 c. sugar 2 tsp. baking powder
1/2 tsp. salt 2/3 c.milk
Beverl y Hilton
2 Tbsp. butter, melted 1 (#2) can cherries few drops red food coloring 1/4 tsp. almond flavoring 2/3 c. sugar
Sift flour, sugar, baking powder and salt. Stir in milk and butter. Spread in buttered casserole. Pour cherries, almond flavoring and food coloring onto batter. Sprinkle sugar on top of cherries. Bake at 350 degrees for 35 minutes. FRESH APPLE PUDDING Cream together: 1/2 c. shortening 2 eggs
Dee Gray
2 c. sugar
Add:
3/4 c. chopped nuts
4 c. peeled and diced raw apples
Sift together and add:
2 c. flour 2 tsp. soda 1 tsp. cinnamon
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1 tsp. nutmeg
1/4 tsp. allspice 1/2 tsp. salt
Mix well and spread in a 13 x 9 x 2 inch pan. Batter will be thick. Bake 50 - 60 minutes at 325 degrees. Cut into squares; serve with whipped cream.
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PINEAPPLE BREAD PUDDING 4 eggs 1/4 c. melted butter 1 can (15 1/4 az.) crushed pineapple and juice
Frances Waif 4 sl ices cubed bread 1 c. sugar 2 Tbsp. flour
Beat eggs, stir in sugar, butter, flour and pineapple. Stir in bread cubes. Pour into a greased 1 1/2 quart baking dish. Bake in a 350 degree oven for about 1 hour. Top with whipped cream or sour cream and a sprinkling of brown sugar. Serves 6. BREAD PUFF PUDDING
Mrs. Earl Meese
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2 c. milk 3/4 c. soft bread crumbs 1 Tbsp. butter 2 eggs
1/2 c. sugar 1/8 tsp. baking soda 1/8 tsp. salt 1 tsp. vanilla
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Scald the milk and pour over the bread crumbs and butter. Separate the eggs; beat the yolks until thick; and combine with the sugar, soda, salt and vanilla. Add the bread; fold in the egg whites whipped stiff. Transfer to a well-oiled pudding pan; set in a pan of warm water; and bake in a slow oven, 30 minutes, or until a knife comes out clean when inserted. Serve warm, or cold with whipped cream. PISTACHIO PUDDING 1 pkg. pistachio pudding mix 1 large carton Cool Whip 1 (#2 -size) can crushed pineapple 1 c. miniature marshmallows
Esther Woodruff 1/2 c. chopped nuts 1/2 c. coconut 1/2 c. green grapes, cut fine (optional)
Blend all together in large bowl. Chill until ready to serve. Write extra recipe here :" -
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WEIGHTS
AND
AVOIRDUPOIS pound "" 16 ounces hundredweight : 100 pounds ton - 20 hundredweight - 2000 pounds long ton = 2240 pounds EQUIVALENT VALUES square mile .. 640 acres - 102.400 SQuare rods - 3.097 ,600 square yards square mile = 27.878,400 square feet = 4.014.489,600 square inches Inch.. Fut Yards Rods Furlongs MillS
36 -
3
198 =
16.5
7,920 '" 660 63,360 = 5280
1 5.5 =
220 1760
1
'"" 40 = , - 320 '"" 8
(English Units) LINEAR MEASURE foot = 12 inches yard = 3 feet rod = 5Y.zyards - 16Y.zfeet mile = 320 rods ., 1760 yards = 5280 feet nautical mile = 6080 feet 1 knot .. 1 nautical mile per hour , furlong = 1AI mile _ 660 feet - 220 yards 1 league ,., 3 miles ,., 24 furlongs 1 fathom = 2 yards = 6 feet 1 chain = 100 links :. 22 yards 1 link = 7.92 inches 1 hand - 4 inches , span = Sinches SQUARE MEASURE square foot = , 44 square inches sq. yard = 9 sq. feet sq. rod = 301,4 sq. yards - 272 y, sq. inches acre = 160 sq . rods - 43560 sq. feet sq. mile = 640 acres - 102400 sq. rods sq. rod '"" 625 square links sq. chain = 16 square rods acre = 10 square chains CUBIC MEASURE cubic foot = 1728 cubic inches cubic yard = 27 cubic feet register ton (shipping measure) = lpO cu . feet U.S. shipping ton = 40 cubic feet cord - 128 cubic feet perch - 24¥. cubic feet cubic yard = 27 cu. feet - 46656 cu. inches U.S. liquid gallon "" 4 quarts - 231 cu. inches imperial gallon - 1.20 U.S. gals. = 0 .16 cu . ft. board foot - 144 cubic inches DRY MEASURE 2 pints = 1 quart 8 quarts '" 1 peck 4 pecks - 1 bushel 1 bushel - 4 pecks 32 quarts '"" 64 pints U.S. bushel = 2 .150.42 cubic inches British bushei = 2,218 .19 cubic inches
MEASURES APOTHECARIES scruppls = 20 grains dram = 3 scruples ounce - 8 drams pound"" 12 ounces
METRIC centigram = 10 milligrams decigram = 10 centigrams gram - 10 decigrams dekagram = 10 grams hektogram = 10 dekagrams kilogram-" 10 hektograms metric ton = 1000 kilograms kilogram = 2.20 pounds pound avoirdupois ., 0.45 kilogram
(Metric Units' LINEAR MEASURE centimeter = 10 millimeters decimeter = 10 centimeters meter - 10 decimeters dekameter = 10 meters hektometer = 10 dekameters kilometer = 10 hektometers inch ... 2 .54 centimeters meter '" 39.37 inches yard ,., 0.S14 meter mile '" 1609 meters - 1.61 kilometers
SQUARE MEASURE square centimeter = 100 square millimeters square decimeter '"' 100 square centimeters sq. meter = 100 sq . decimeters - 1 centar ar - 100 centars 1 hektar = 100 ars 1 square kilometer "" , 00 hektars 1 square centimeter '" 0 .1 5 square inch square meter = 1.20 square yards square kilometer = 0 .39 square mile hektar - 2.47 acres square inch = 6 .45 square centimeters square yard = 0 .84 square millimeter square mile '"" 2.59 square kilometers acre '" 0 .40 hektar
CUBIC MEASURE cubic centimeter '" 1000 cubic millimeters cubic decimeter - 1000 cubic centimeters cubic meter = 100 cubic decimeters cubic yard ", 0.76 cubic meter cubic meter = 1.31 cubic yards liter - 1.06 U.S. liquid quarts hektoliter = '00 liters ,., 26.42 U.S. liquid gaffons U.S. liquid quart = 0 .94 liter U.S. liquKl gallon = 3 .76Iiler$
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CANDY , JELLY, JAM, PRESERVES MRS. EISENHOWER 'S FAVORITE FUDGE Melt together: 4 Tbsp. butter
Loraine Whittington
4 squares chocolate
Combine and add to chocolate: 1 egg 1 tsp. vanilla
2 Tbsp. cream or top of milk 1 lb. confectioners sugar
Knead in: 1 cup nut meats. Place the fudge on buttered platter and place in refrigerator for severol hours before cutting. If you use sweet butter, add a pinch of salt. Nadean Merritt
PARTY MINTS 1 box powdered sugar 1/2 stick oleo 2 Tbsp. cream (Mil not or Carnation)
1/2 tsp. coloring or enough for color you want 1 tsp. mint flavoring
Mix all together like making pie crust dough. Dough will be real stiff. Chill 1 hour, then mold. If you do not have candy mold form into small ball and flatten with the bottom of glass or roll out like pie crust and cut with small lid or cookie cutter. In Memory of Alma Davis
CANDY 4 c. white sugar 1 c. brown sugar 1 c. sweet milk
1 c. nut meats 1/4 c. butter vanilla
Mix and cook to soft ball stoge, cool, beat, put in platter, cut in squares. Susan Henderson
ORANGE-COCONUT BALLS 1 pkg. vanilla wafers, crushed 1 box powdered sugar 1 stick oleo, melted
1 c. nuts (pecans) 1 can (6 oz.) frozen orange juice
Crush and mix wafers with powdered sugar; mix all others and roll into balls; then in flake type cocoanut. 165
Ruth Behymer
BROWN SUGAR DIVINITY
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Bring to boil (hard ball stage): 1 c. brown sugar 1 c. white sugar
1/2 c. water 1/4 c. white Karo
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Pour over 2 stiffly beaten egg whites. Add nuts and raisins. Patsy Baker
PEANUT BRITTLE 1 c. sugar 1/2 c. white syrup 1/4 c. water 1 tsp. vanilla
1 c . raw peanuts 1 tsp. soda 1/4 tsp. salt
Boil sugar, syrup and water until it spins a thread. Add peanuts and salt. Cook until tan or light brown. Remove from fire and stir in vanilla. Add soda, stir and pour while still foamy on greased pon. When cool, break in pieces. BAKED CARAMEL CORN
Loraine Whittington
Boil 5 minutes: 1 c. oleo, melted 2 c. firmly packed brown sugar
1/2 c. corn syrup 1 tsp. salt
Add: 1/2 tsp. bak i ng soda
1 tsp. vanilla
Graduall y pour over: 6 quarts popped corn. Turn into shallow roasting pans. Bake in 250 degree oven for 1 hour. Stir every 15 minutes. Remove from oven, cool completely, break apart and store in tightly covered container. Makes about 5 quarts of carame I corn. DIVINITY 2 1/2 c . sugar 1/2 c. corn syrup 2 egg whites
Ruth Behymer 1/2 c. water 1 Tbsp. vanilla 3/4 c. nuts
Boil : sugar, syrup and water until it will spin a thread. Beat egg whites stiff. Add above mixture a little at a time.
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CHOCOLA TE PEANUT BUTTER BALLS
Connie Goetz
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I c. peanut butter I 1/2 sticks butter
I c. graham cracker crumbs I lb. box powdered sugar
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Mix together ingredients. Roll in balls and chill 15 minutes. Melt: 6 oz. chocolate chips 1/3 stick paraffin Dip balls in chocolate mixture. Merle Hoffman
PEANUT BRITTLE 1/4 c. water I c. sugar I Tbsp. butter
1/2 c. white Ka.ro syrup 2 c. raw shelled peanuts
Put all ingredients in "iron skillet" and place over fire. Stir constantly with "wooden spoon." Cook until peanuts begin to pop. Remove from fire and stir in I teaspoon baking soda and I teaspoon vanilla. Beat. Have buttered cookie sheet or foil ready to pour on QUICK! Let cool and break into pieces when cold. This was my father's, Mr. G. L. Jarrott, recipe. He liked to brag about this one but insisted you must use an iron skillet and a wooden spoon or FAILURE! CHOCOLA TE PEANUT CLUSTERS I (3 oz.) pkg. chocolate pudding mix I c. sugar 1/2 c. evaporated milk
Mrs. Lavon Wormington I Tbsp. butter I c. salted peanuts I tsp. vanilla
Combine first 4 ingredients in heavy pan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Lower heat and cook slowly for 3 minutes, stirring constantly. Remove from heat and quickly stir in peanuts and vanilla. Beat until candy thickens and begins to lose its gloss. Drop from teaspoon onto waxed paper forming into clusters. Makes 2 dozen. PEANUT CEREAL CANDY 3 c. crisp rice cereal 1/2 c. wh i te sugar 1/2 c. lig ht corn, syrup
Jeanne Bennett 1/2 c. peanut butter 1/2 tsp. vanilla (Cont.)
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Measure cereal and set aside. Combi ne sugar and syrup. Cook, stirring constantly, until mixture comes to a full roll ing boil. Remove from heat, stir in peanut butter and vanilla. Immediately pour syrup over cereal, stirring gently to coat. Pat cereal evenly into buttered 8 x 8 x 2 inch pan. Cool; cut into bars. Makes about 32 bars.
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Margaret Mitchell
DIVINITY 3 c. sugar 3/4 c. Iight corn syrup 3/4 c. water
2 egg whites I c. nuts I (3 oz.) pkg. flavored gelatin
Grease a 9 x II inch pan. Thor~ughly mix sugar, syrup and water in a heavy pan. Bring to boil stirring constantly until sugar dissolves. Reduce heat and continue cooking stirring accasionally until it will form a hard ball in cold water but not hard enough to crack (250 to 268 degrees). While cooking the above mixture, beat egg whites until they fluff up. Add dry gelatin to the whites gradually and then beat unti I they form peaks. Pour the hot syrup in a thin stream into the egg whites. Beat by hand until the mixture starts getting stiff, then add the nuts and pour into the greased pan. Margaret Mi tche II
APRICOT DREAM CANDY 2 1/2 c. golden raisins I (12 oz.) pkg. dried apricots I (8 oz.) pkg. pitted dates
grated pee I of I orange I c. finely chopped walnuts or pecans granulated sugar (if needed)
Finely chop fruits or run through coarse blade of food grinder. Add orange peel and mix well with hands. Shape into small balls about I inch in diameter. Moisten fingers with water to make shaping easy. Roll balls in chopped nuts or sugar. Store in sealed plastic serving containers in refrigerator. . Makes about 80. ORANGE WALNUT HONEY BRITTLE 2 c. sugar I c. honey 2 c. black walnuts 1/4 tsp. salt
Tom Hannah
1/4 tsp. soda I tsp. butter juice of I orange plus water to make I c. ,
Combine sugar, honey and juice in heavy skillet. Coak 168
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slowly until sugar dissolves. Cook to soft ball stage. Add nuts and salt. Cook to hard crack stage stirring constantly. Add butter and soda stirring only to blend. Pour onto buttered platter to cool. Lift edges with spatula. Keep spatula moving so candy won't stick to platter. When firm but still warm, turn over. When cold, break into pieces. SUGARPLUM CANDY 1/3 c. margarine 1/3 c. lig ht corn syrup 1/2 tsp. salt
Margaret Mitchell lb. confectioners sugar wal nut or pecan halves pitted dates
In a large bowl, combine margarine, syrup, salt and sugar. Blend well first with spoon, then with hands. Turn out onto board and knead until smooth. Divide candy into half. Shape half in very small rolls {about I inch long} and use to fill pitted dates. Shape remaining candy into small balls {about 1/2 inch in diameter} and press .each between walnut or pecan halves . Store in sealed plastic serving container in refrigerator. Makes about 3 pounds of candy. Evan & Vickie Vaughan
DIVINITY
First Part - Boil until strings from spoon 260 degrees:
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I c. sugar
1/2 c. water
Second Part - Boil until hard in water 280 degrees: 2 c. sugar 1/2 c. syrup
I c. water
Have both ports done at the some time. Beat first port into 3 egg whites, well beaten, followed by the 2nd port. Beat until thick. Add: I c. nuts
I Tbsp. vani 110 Ruth Behymer
NO CALORIE CANDY 3 pockets Knox gelatin I Tbsp. Sweet 'n Low
I can diet Shasta soda 2 tsp. flavoring extract
Heat soda and mix with gelatin. Add other ingredients. Cool and cut in I-inch size pieces.
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Tressia Leonard
PEANUT BUTTER BALLS 1/2 stick oleo 2 c. peanut butter 1 lb. powdered sugar 3 c. crisp Rice Krispies 8 oz. bar milk chocolate
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6 oz. pkg. sem i -sweet real chocolate chips 1/2 cake (1.6 oz.) paraffin for canning
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Blend oleo, peanut butter and powdered sugar together. Mix in rice cereal. Roll into 3/4 inch balls. Set aside. Melt chocolate bar, chocolate chips and wax in double boiler. Turn heat to low. Dip balls into chocolate mixture and remove. Put on waxed paper and refrigerate. May be frozen. Makes about 8 dozen balls. Minnie Howell
COCONUT CANDY 1 can Eagle Brand milk 1 large pkg. flaked coca nut 2 lb. powdered sugar
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2 tsp. vani IIa 1 stick butter
Melt butter and add other ingredients. Pour in greased pon and pat aut 1 inch thick. Let stand 12 hours in refrigerator. Cut in 1 -i nch squares. Melt: 1 large pkg. chocolate chips 1 cake paraffin Drap each square in chacolate. Lift out and place on waxed paper. Let cool. KUNG FU CANDY 1 (12 oz.) pkg. butterscotch chips
Brenda G. Michael 1 can chow mein noodles 1 c. Spanish peanuts
Melt chips. Add noodles and peanuts. Mix well. Drop by spoonful on waxed paper. HONEY YUMS 1/2 c. peanut butter 1/2 c. powdered sugar 1/2 c. Rice Krispies
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Mari Iyn Crum 1/2 c. honey 1/2 c. raisins
Mix well with, a ~poon in a big bowl. Make into small balls. Put balls on waxed paper.
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SUGARED WALNUTS
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Caralyn Gage
Heat: 2 1/2 cups walnut halves in 375 degree oven for 5 minutes. Combine: 1 c. sugar 1/2 c. water
1 tsp. cinnamon 1/2 tsp. salt
Heat and stir until sugar dissolves and mixture boils. Cook without stirring to soft ball stage. Remove from heat and beat by hand 1 minute until mixture just begins ta look creamy. Add: 1 1/2 teaspoons vanilla and nuts. Stir well. Dump out on wax paper or candy board and separate. When cool store in airtight container. Makes a great gift. MAPLE FUDGE 3 c. sugar 1 c. sour cream 1 Tbsp. white corn syrup 1/4 lb. oleo 1/4 tsp. butter flavoring
In memory of Myrtle McCracken 1/4 tsp. cream of tartar 1/4 tsp. salt 1 c. nut meats 1 tsp. maple flavoring
Combine sugar, sour cream, corn syrup, oleo, butter flavoring, cream of tartar and salt. Cook very slowly in heavy pan until soft ball stage. Allow to stand until cool. Then beat briskly until candy begins to lose its gloss. Add nuts and maple flavoring. Turn out onto a buttered pan. NUT ROLL 3 c. chopped pecans 3 c. chopped wal nuts 1 (18 oz.) pkg. chopped dates 1 can Eagle Brand milk
Carolyn Gage 2 boxes vani lIa wafers (crushed fine) 2 pkg. angel flake coconut 1 bottle red cherries
Mix above ingredients together saving 1/2 of cherries and 1 package coconut. Rinse milk can out with 2 tablespoons cherry juice. Mix real well and make into rolls. Take wax paper and dump your packoge of coconut on it. Roll your rolls in coconut. Decorate with cherries and pecan halves. Wrap in film and foil. Place in refrigerator overnight. When ready to use slice thin. Will keep indefinitely ,in refrigerator.
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Carolyn Gage
DIVINITY CANDY
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1/2 c. hot water 1/4 tsp. salt
2 c. sugar 1/2 c. white corn syrup
Cook and stir until mixture dissolves and comes to boiling. Cook to hard ball stage without stirring. Remove from heat. Immediately beat 2 egg whites stiff. Slowly add syrup mixture, beating on high speed for 5 minutes. Add: 1 teaspoon vanilla. Beat until it loses its gloss and add 2 cups black walnuts or any kind you prefer. Pour into 9 x 9 x 2 inch buttered pan. Set until firm and cut Iike fudge. CARAMEL CORN
Kathy Cullers
9 qt. popped corn 2 c. brown sugar 1 tsp. salt 1 c. oleo
1/2 c. white syrup 1 tsp. vanilla 1/2 tsp. soda
Boil all ingredients except soda and corn for 5 minutes. Remove from heat and add soda, stirring quickly. Pour over corn and mix thoroughly. Place in 4 shallow pans. Bake in preheated oven at 200 degrees for 1 hour stirring occasionally. Place in airtight containers when cool. Will keep 2 weeks. PEANUT BUTTER FUDGE 1 pt. marshmallow creme 1 c. chunk peanut butter
Ruth Behymer 1 tsp. vanilla 2 c. sugar 2/3 c. milk
Put marshmallow creme, peanut butter and vanilla in bowl. Cook sugar and milk to soft ball stage. Pour over first mixture and beat thoroughly. Pour into pan. Write extra recipe here:
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r. EVERYDAY USE WITH THE METRIC SYSTEM FOOD Milk Butter
liter . kilogram
1.06 Quarts 2 .2 pounds
0 .035 ounces 4 .23 cups 0 .067 tablespoons 0 .203 teaspoons 2.1 pints
lemon juice
gram .
Flour .
liter .
Sugar .
milliliter
Salt Water .
titer .
milliliter .
DISTANCE
centimeter .
0 .4 inches
meter .
,3.3 feet
meter . kilometer ,
1. 1 yards 0.6 mile
sq . centimeter
0 . 16 sq . inch 1.2 sq. yards OA sq. mile 2.5 acres
AREA
sq. meter . kilometer . hectare .
SQ.
TEMPERATURE
o degree
Celsius . 37 degrees Celsius . 100 degrees Celsius .
32 degrees Fahrenheit 98.6 degrees Fahrenheit 212 degrees Fahrenheit
CLOTHING Women
METRIC
U.S.
Size
Size
38 40 .
10 12
42
14 16 9
Dresses .
Stockings .
Shoes .
Men Shirts .
Socks .
Shoes .
44 . 2 4 6 35 36 38
10 11 5 6 7
35 37 40 25.5 . . . . . . .. . 28 29 .25 41
14 15 16
44 46
10
10 11
111h 8 12
Measuring cups Will most likely show both ounces and grams or cups (and their fractions) and milliliters:
1 cup 1/4 cup 1 teaspoon 1 tablespoon 1 pint 1 squart 1 gallon 1 liter 1 liter 1 liter
250 milliliters (ml) 62-112 ml 5ml 15 ml 0.47 liter (I) 0 .951 3.81 2 .1 pinl 1.06 quart 0 .26 gallon
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BEVERAGES, MISCELLANEOUS
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Mrs. James Spainhower
CHOCOLA TE SYRUP
Mix together and stir to remove lumps: 1 c. sugar
2 Tbsp. cocoa
Put on medium heat. Add 1 small can Pet or Carnation milk gradually while stirring to mix. Add 2 tablespoons oleo or butter. Bring to a boil and boil for 1 minute. Remove from fire. Pour into bowl that will contain 1 cup. This is a favorite of everyone in our family. Mrs. James F. Antonio
HOT COCOA .MIX 25.6 oz. pkg. (8 qt.) instant nonfat dry milk 1 lb. instant Nestles Quik cocoa mix
6 oz. jar Cremora non-dairy powdered creamer 1 c. powdered sugor 1/4 tsp. salt
In large container, combine all ingredients. Store tightly covered. For each serving: mix 1/4 cup mix with 1 cup boiling water . For my young childrm, I use hot tap water and then it is "instantly" the right temperature to drink. Mrs. Eddie Wi IIiams
PUNCH 3 c. sugar 3 c. water 2 regular lemon jello
1 (46 oz.) can pineapple or orange juice 1 oz. bottle pure almond extract
Bring sugar and water to a boil, add jello, juice and extract. Measure all and add 1 1/2 times that amount of water and freeze. Take out of freezer 4 to 6 hours before using. Makes 2 gallons and serves 40 people. Opal Henderson
CRANBERRY TEA OR PUNCH Ingredients in order of use: 1 pkg. cranberries (fresh or frozen) 2 qt. water 1 tsp. ground cinna!l1on or 3 sticks 1/4 tsp. nutmeg (optional)
1/2 tsp. salt 1/2 c. red hots 2 c. undiluted orange juice (frozen best) 2 c. pineapple juice (Cont .) 173
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I small can frozen lemonade (5 oz.) undiluted or juice of 3 lemons
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Combine cranberries and first amount of water. Boil until berries pop. Strain. Combine 2 cups sugar, 2 cups water, cinnamon and nutmeg, salt and red hots. Cook 10 minutes. Mix all ingredients together. Heat or serve on ice. If not sweet enough add more sugar for individual taste.
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BLUE PUNCH I (6 oz.) can frozen lemonade I (6 oz.) can frozen pineapple juice _ I tall can pineapple"9rapefruit juice
Dorothy Halvorsen I pkg. lemon or lemonade KoolAid 2 qt. water 2 (I qt. size)gingerale I qt. white soda
Add a little sugar to taste. Add blue food coloring to desired tint. EGG NOG
Patsy Baker
Mix together the ingredients below~ I box instant vanilla 2 eggs pudding mix 1/3 c. sugar
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Beat this together quickly. Add 6 cups milk beating all the time. Add I teaspoon vanilla. Put in refrigerator to chill. Will keep 3 to 5 days. Mrs. Joe Lee Terry
INSTANT SPICE TEA I small jar Tang I small jar instant tea 2 c. sugar
1/8 tsp. ground cloves 1/2 tsp. cinnamon
Mix all together and store in Tupperware. Add I teaspoon or more to taste to cup of hot water. Mabel (Schad) Davis
SLUSH PUNCH 3 c. sugar 3 c. water 2 pkg. jello
I oz. almond flavoring I large can pineapple juice
Combine water c;md sugar in pan and bring to a boil. Remove from heat and stir in jello. Pour into container with flavoring and juice. Measure and add I 1/2 times as much water. Freeze over-
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night or until solid. Set out to thaw 4 - 6 hours before serving. Use whatever flovor jello you wont. Cherry is very good and makes it pretty color. You may odd 7-Up when serving. FROZEN PUNCH
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Dissolve and bring to 4 scant c. sugar
Patsy Boker 0
boil: 4 c. water
Turn off heat. Add: 2 pkg. any flavor jello When dissolved, odd:
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2 (46 oz.) cons unsweetened pineapple juice
2 pineapple juice cons of cool water
Put in freezer. Several hours before serving, toke out to thaw partially. Add chilled ginger ole. Makes 2 gallons. APRICOT SLUSH
Margaret Mi tche II
2 c. water
1 3/4 c . sugor
Bring to a boil and pour over: 1 (3 oz.) pkg. raspberry jello Se.t aside to cool. Add to the jello mixture: 1 (46 oz.) can apricot nectar 1 (46 oz.) con cold water
2 c. reconstituted frozen orange juice 1 Tbsp. almond extract
Set in freezer. After crystals begin forming around the edge, stir at least once. This may be frozen overnight. Remove from freezer 4 hours before serving • . BLUE PUNCH Combine: 1 ~ol. water 1/2 c. sugar
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Add: 1 scant tsp. blue food coloring 1/4 tsp. green food coloring
Dorothy Halvorsen 2 (6 oz.) cans frozen lemonade
8 (16 oz.) bottles 7-Up (Cont.) 175
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Last stir in 1/2 gallon pineapple sherbet. Hazel (Roller) Clemons
MOM'S APPLE BUTTER
Wash, quarter and core about 40 medium apples. Use small amaunt of water and cook over medium heat until well done. Let cool (or stand avernight is better). Pour apples in colander and rub through. Measure apples by cups and heat to "sputter-sputter" stage. Now add 5 cups of sugar for each 8 cups af apples and stir until sugar is dissolved. Continue cooking s-I-o-w-I-y for 30 minutes (covered) with an occasional stir. Add 1 1/2 teaspoons cinnamon for each 8 cups of apples. Can or eat. If a thicker, darker butter is desired, cook a Iittle longer. CATSUP 1 qt. tomato juice 1/4 c. vinegar 1/4 tsp. red pepper
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Velma Robberson 1/2 tsp. garlic powder 1/2 c. sugar 1 tsp. celery salt
Boil tagether 30 minutes. Add 1 tablespoon (heaping) of cornstarch mixed in 1/4 cup water. Cook 5 minutes. Seal. Ruby Shirley
GREEN TOMATO MINCEMEAT 2 ~al. green tomatoes 1;2 gal. ground apples 2 lb. ground raisins 2 lb. cooked lean beef, ground 1/2 c. vinegar 1 pt. cranberries, cooked and sweetened
2 2 2 1 1 1
1/2 c. white sugar 1/2 lb. brown sugar Tbsp. salt Tbsp. cloves Tbsp. nutmeg Tbsp. cinnamon
Grind tomatoes, boil 5 minutes, drain well. Cook ground fruits. Add beef and all other ingredients. Cook 30 minutes. Can in hot sterilized jars. PICKLED OKRA
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Margaret Mitchell
Wash and cut stem ends of fresh okra, leaving enough stem to hold seeds in pod. Pack pods into 2 pint jars. Add 1 small pod of hot pepper to each jar and 1 clove of garlic to each. Heat to boiling: 2 c. white vinegar 1/2 tsp. dried celery seed or mustard seed 1/2 c. water 3 Tbsp. salt
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Pour over okra and seal. Set the jars into pan of worm water. Cover. Bring water to a boil. Let jars set in the water for 10 minutes. Remove from water and let cool. 10 MINUTES GREEN BEANS
Koren Robberson
Bring to boil: I gal. water 1/2 c. conning salt
1/2 c. vinegar
Add: I gal. cut green beans Bring to boil and let boil for 10 minutes. Pour into jars and seal. When ready to use rinse and cook as fresh green beans. PIMIENTO CHEESE SPREAD
Loraine Whittington
I lb. Kroft American cheese I can pimiento
6 hard boiled eggs zippy sweet relish
Grind cheese, eggs, pimiento, salt and pepper. Sprinkle with sugar. Add enough mayonnaise to moisten for spreading. VEGETABLE SANDWICH SPREAD 2 c. green tomatoes 2 red sweet peppers
In memory of: Mrs. Sarah Ellen Bennett 2 green sweet peppers
Grind, drain, add I teaspoon salt. Let stand a few minutes and drain again. Cook until tender. Dressing: I c. sour cream (cream skimmed from top of milk) I c. sugar I c. vinegar
3 eggs, well beaten 2 Tbsp.flour 2 Tbsp. mustard
Cook and mix with vegetables and seal. Beatrice (McCraw) Lewis
GRANOLA 6 c. oatmeal 1/2 c. brown sugar 3/4 c. wheat ge ~m 1/2 c. shelled sunflower seeds
1/2 c. sesame seeds I c. chopped nuts 1/2 c. coconut (optional) (Cont .) 177
Heat: 1/2 c. vegetable oil 1/3 c. honey (or more)
1 1/2 tsp. vanilla
Heat oatmeal 10 minutes in 350 degree oven. Mix all dry ingredients. Add to warm oats. Pour heated oil, honey and vanilla over oats. Stir and mix well. Pour into 2 large flat pans. Bake 350 degrees for 25 minutes. Stir often. Also makes good topping for ice cream and pudding desserts. Sharon (Swearingen) Allen
ELEPHANT STEW
2 c. pepper
1 elephant 2 c. salt
Cut elephant in 1 inch cubes. Cook over kerosene fire (465 degrees) frequently adding pinches of salt and pepper for 4 weeks. If more than 3,800 guests are expected for dinner, 2 rabbits may be added, but do this onl y if necessary, as most people do not like hare in their stew. HILLBILLY BREAKFAST FOR TWO 4 sl ices barnyard trout 4 fried cackle berries red eye gravy
Helen Wormington
corn cob jelly 2 c. java sour dough biscuits
Covered with--Iassas. Wash this all down with a cold glass of sparkl ing spring water. Ruby Shirley
GROW FOOD FOR FLOWERS
1 tsp. sal t peter 1/2 tsp. non-sudsing ammonia
1 tsp. baking pawder 1 tsp. salt Mix in 1 gallon water. Water flowers once a month. Write extra recipe here:
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INDEX OF RECIPES
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APPETIZERS, PICKLES, RELISH
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Bacon Yum Yums •• Sweet Potato Bonbons •• Party Meat Bolls • Crocker Snackers • • Hom Boll •• • Cheese Boll • • • Cheese Boll • • • Nachos •• • • • Mexican Dip Cheesy-Shrimp Dip • • ••• Doctored Dill Pickles • • Kosher Dill Pickles • •• Sweet Pickles • Beet Pickles • Sweet Pickles • ••• Zucchini Pickles Fresh Cucumber Pickles Cucumber Rings •••• • Bread & Butter Pickles •• Refrigerator Pickles Dill Pickles • • Sweet Pepper Rei ish Zucchini Relish Special Corn Relish • • Zucchini Squash Rei ish • • Christmas Relish •••• Zucchini Rei ish • •• Quick Vegetable Relish •• Mexican Hot
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SOUPS, SALADS, SAUCES, DRESSINGS
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Chili Grandpa Doyel's Homemade Chil i Mexicallie Chili •• Salad • ••• Pineapple Cheese Mold • •• Strawberry Jello Salad • • • Blueberry Salad • • Strawberry Salad' • •
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Jello Salad •• •• Jubilee Cranberry Salad • •• •• • Cranbrosia • •• • • • • •• • • • • Seven Up Salad • •• •• •• • • • Fruit Salad • •• • • • ••• • ••• •• Orange Gelatin Salad •• •• •• • • Frozen Strawberry Salad • •••• • Whipped Cottage Cheese • Blueberry Salad • • • Pineapple Cheese Salad •• • •• •• ••• Salad •• • • • • • Frozen Cherry Salad • •• • •• • Frozen Fruit Salad • • • lime Jello Salad • • •• • ••••• Gooseberry Salad • • • • •••• • Autumn Salad • •• • ••• • •••••• • Marshmallow Salad Cottage Cheese Salad •• • ••• • •• Cranberry Salad • •• • • • •• • • • Moon Salad • • •• •••••• •••••• Salad •• • • ••••••••• Cheese Pineapple Salad •• •• • ••• • Pear & Pineapple Salad •••• •• • ••• • • Orange Salad •• •• • • •• Macaroni Salad •• • • •• • •• Southern Layered Salad • •• • Crisp Salad • • • •• • • •• Pea Salad • • • Macaroni Salad •• • •••• •• Oriental Salad •• • •• • •••• Layered Salad •• •• • •• • • 4-Bean Salad • •• •• • ••••••• Frozen Pea Salad • •• ••••••••• •• 3-Bean Salad •• • ••• • •••••• • •• Sliced Cucumbers • • • ••••• • • 3-Bean Salad •••• • ••• • •• • •• Cauliflower & Broccoli Salad • •• • •••• •• •• Frog Eye Salad •••• • • •• • Cauliflower Salad • • •••• •• •••• • • Taco Salad • • • ••• • • Cole Slow •• • •• •• •••• • Taco Salad • • • •• • • • •• Apple Slow • • •• • •• • •• •• Tostado Salad •• ••••• • •••• • Creamy Cole Slow • • •• •• Macaroni Salad • • • • •• • • •
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Caul iflower Salad Baked Pineapple
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•••••••••.•••••••••• • • • • • ••••••••••••••••
Meat Marinade ••• • • • • • Spaghetti Sauce' •••• Southern Bosting & Marinade Sauce Low-Fat Ital ian Dressing • • •• Lincoln Highway Dressing •• Yogurt Pimiento Dressing •• French Dressing
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MAIN DISHES-MEA T, SEAFOOD, POULTRY
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• • Mozzarella Meatloaf •• Meat Loaf with Zesty Topping • • •• Salisbury Steaks ••• • •• Barbecued Beef Brisket • ••• • • Stuffed Frosted Meat Loaf • •• •• • • • Porcupine Meat Balls •• • • • • Beef 'n Bean Burgers • • •• Porcupine Meatballs Ital ian Meatloaf .. • ••• •• • Beef Roll Ups • • Sweet & Sour Barbecue Meat • • • • Festive Beef Burgers • ••••• Salami • •• Garden Beef Loaf •• • •• Oriental Steak • • • Swedish Meat Balls •• • •• Barbecued Ribs • • • • • • • Swiss Roast •• • • • • • Sloppy Joes • • ••• • •• Chinese Pepper Steak • • •• • Meat Loaf • •• • Baked Meatballs • • • •• Cheeseburger Loaves • •• • •• • • • • Smoked Barbecued Brisket •• •• •• •• Beef Stroganoff ••• • •• • Meat Loaf • ••• • • • • Mexican Meat Balls ••••• •• •• Sausage-Ham Jambalaya • •• • • Sweet and Sour Pork • • Hawaiian Pork Steak • •• • •• Summer Sausage •• • Glorified Pork chops •
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29 29 29 30 30 30 31 31 31
32 32 32 33 33 33 33 34 34 34
35 35 35 36 36 36 36
37 37 37 38 38 38
·.
Ham Souffle • • •• Pork Chops and Rice • • • •• • • Pork Chops Supreme • •• • •• • • • • • Pork Sausage Dressing • •• • • Liver and Bacon • •• •• •• • • • Bacon Quiche •• •• • • • Heavenly Fish Batter • • • • • •• Scalloped Oysters • • • Salmon Souffle •• • •• Nutty Salmon Patties • •• • • •• Roast Turkey •• • • •• • •••• Chicken Breasts in Sour Cream • • • Chicken Schnitzel • • • • • ••• • • Mom's Chicken & Dumplings • •• •••• Crunchy Drumsticks ., • •• •••• •• Mexican Chicken •••• •• ••• • • •• Sweet and Sour Chicken • •• • •••••••• Chicken and Dressing Bake • •••• • •••• • • Mexican Chicken • • • •••••• • • • • • • • •• • Sweet and Sour Chicken • • ••• • ••••••• • • • Country Style Chicken • •• • • Baked Chicken • • • • • • • • • • •• • •• • ••••• Cashew Chicken • • • • • • • • • • • • • • •••• • Fried Rice • • • • • • • • • • ••••• •
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38
39 39 39 39
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40
40 40 40
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41 41 41 41 42 42 42 42
43 43 43 44 44 44 45
MAIN DISHES-CHEESE, EGG, SPAGHETTI, CASSEROLE Antonio's Pasta Primavera Beef Noodle Bake Deep Dish Spaghetti Burritos Enchilada Style German Spaetzle • • Macaroni Broccal i •• Macaroni and Cheese Diet Lasagna •• • Yummy Macaroni • Noodles .....• • • Supper an a Bread Slice Company Casserole Pizza Bake • Chicken Casserole Rodeo Dinner • • •• Sodama • Dorito Casserole •
..
•• • • ••••• •• • • ••• • ••• •••• • •• • •• • ••• • •••• •• •• •• • • ••• • • •• • ••• • • • • • •
• • •• • • ••• •• • •• • •• • •• • •••• • •••• •• •••• • • •• • • •• • • • •• •• •• • • • • • • • • •• • • •• • • •• • •• • • • • •• • • • ••
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D
·. . .
·. . · .. ·.
47 48 48 48 48 49 49 49 50 50 50 51 51 51
52 52 52
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· . .. .. . . . . . .. . . ··... ........
Broccol i Casserole • •• Broccol i Casserole • ••••••••• Chicken and Rice Casserole •• •••• • Hamburger Casserole • •• • • Green Bean and Hamburger Casserole ••••••••• • •• Mexican Casserole •• • ••••• •• •••• • Zucchini Casserale • Tamale Pie • •• • • • Mystery Casserole • •• • Rice Casserole •• •••• • Talerine ••••• • • •• • Broccol i Casserole • •• 3-Bean Casserole •• • Enchiladas ••• • Chicken and Rice • •• ••••••••• • ••••• • •• Company Casserole • •••••••••••• •• •• Eggplant Casserole •• • Meal In A Dish • • • Spinach Rice Casserole • • Hash Brown Casserole • • • Chicken Casserole Spam Casserole •• •• • Easy Mushroom Casserale • •• Stuffed Bell Peppers Zucchini Casserole • Miner's Lunch Bucket Pasty • ••• • Hamburger-Corn Bake Casserole • • •• •• • Twenty Minute Main Dish • •• • ••• • • • • • • • • Tuna Casserole ••••• • • • ••• •••• • •••••• Mexican Dinner Casserole • •• • • Cheddar Cheese Potato Casserole Tuna Casserole • ••••••• • Chicken & Rice Casserole •••••••• • • •••• Hominy Casserole •• • •••• Hamburger Casserole • • • Sweet Potato Casserole • •• • •
· ... · .. ·.
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53 53 53 53 54 54 54 55 55 55 56 56 56 57 57 57 58 58 58
59 59 59 59 60 60 60 61 61 61
62 62 62 63 63 63 63
VEGETABLES Green Rice • • • • • • • • • • • • • • • •• • •••• • • • • • • • • Spring Garden Wild Rice • ••••••••••••••••••
65 65
Spiced Carrots •.••.• Hoi iday Stuffed Tomatoes
65 66
Copper Pennies Portugese Beans
• • • •• • •• •
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66
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Hot Hominy • •••• Baked Potato Toppi ng Orange Gelatin Sweet Potatoes Old Settler's Beans • • • • •• Mexican Rice • Swiss Asparagus Supreme • • • Scallaped Corn Supreme Ski IIet Squash •••• • • •• Sweet Patatoes • • Green Beans with Sauce Hominy Grits ••••••• • Spanish Sauerkraut •• • Ski IIet Cole Slaw • • Quick and Easy Baked Beans • Rice Dish • Baked Beans with Meat •• •• Smokestack Baked Beans • •• Au Gratin Potatoes • Best Ever Baked Beans • • Stuffed Zucchini • • •• Sour Cream Potato Bake •
·..
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f
67 67 67 67 68 68 68
69 69 69 69 70 70 70 71 71 71 71
r •
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72 72 72
BREAD, ROLLS, PIES, PASTRY No Knead Honey Wheat Bread • • •• • Home Made Bread •• • •• •• Bread •• • • • •• Yeast Bread - All Bran Cereal • • • ••• • •• Old-Fashioned Irish Soda Bread • •• Rye Bread • •• •• • •••• Honey Wheat Bread • •• • •• • ••• No-Knead Bread • •• • • • • Bread ••••••••••• •••• • • • • Cottage Cheese Bread •• •••• •• •• Batter Rolls •••• • • • •• •• •• •• My Favorite Rolls • •• • •• • • •••• • • •• Butterhorn Rolls • • • •• • • • • • • ••• ••••• Refrigerator Rolls •• • ••••••••• • •••• • Golden Crown Rolls • ••••• • • • • • • • •• Sour Dough Biscuits • • • •••• • • • • ••• • Silver Dollar Rolls •••• •• •• •• Butter Top Rolls • • • • • • Speedy Rolls & Bread • • •••••• • ••••••• • Butterhorns • • •• • • •• • • • •• Refrigerator Rolls ' ••• • • • • • • • •• • • •
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75 75 75
76 76 77 77 78 78 78 79 79 79
80 80 80 81 81 81
82 82
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Pumpki n Bread •• • ••• •••• • • Zucchini Bread •• • •• •• •• Banana Bread ' • Raisin Bread • •• • • Holiday Bread • •• • • •••• • Beet Bread • • •• •• •• Oatmeal Bread • • •• • Punipki n Bread • ••• • Brown Bread • • • •• ••••• Banana Bread •• • • Mexican Cornbread •• • Hush Puppies •••• • Hush Puppies • •• Pie Tin Cornbread • • • • • • • Corn Bread •• •••• • • Mexican Corn Bread • •• ••• •• •• Butterhorns • • ••• Bran Muffi ns • •• • • • ••• Pumpki n Muffi ns • • Drop Doug hnuts • • ••• •• • • •• Polish Doughnuts •• • • Mother's Pancake Mix • •• •• Sour Cream Pancakes • ••• • Fresh Strawberry Pie • • Impossible Pie • • • • ••• • Cherry Pecan Pie • •• • Lemon Sponge Pie • • Gooseberry Pie • • • • Mill ionaire Pie •• •• • • Pecan Pie •• • • •• • • Pineapple Coconut Pie •• Ho's Cobbler •• • ••••• Chocolate Pie •• • • Lemonade Pie ••• •• • French Apple Pie •• • •• • •• •• • Fresh Strawberry Pie •• • • • •• •• Banana Spl it Pie • ••• • Cherry Cream Cheese Pie • •••••••••••••••• Glazed Peach Pie • •• •• No Bake Cherry Pie • • • • • • •• • • Triple Layer Pie • •••• •• • •• •• Fruit Fluff Pie '" •• • •• Nadine's Burnt Sugar Pie • •• Peach Pie • BI ueberry Banana Pie • • Pineapple Pie ' ; ••••••••
G
82 83 83 83 84 84 84 85 85 85 86 86 86 87 87 87 88 88 88 89 89 89 89 90 90 90
90 91 91 91
92 92 92 93 93 93 94 94
95 95 95 95 96 96 96 97
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Coconut Crunchy Pie •• •• • •••• Black Walnut Pie • • ••• • •••• Pumpkin Pie •• • • • • • • • • •• • ••• Apple Pie •• •• Ice-Creamy Pineapple Pie ••• • • •• Glazed Strawberry Pie •• • • • • Spring Daffodil Pie • • • • • • •• Old-Fashioned Cream Pie • • • ••• Lemon Chess Pie • • • Oh So Good Pie • • • • ••• • Pineapple Mallow Pie •• •••• • • Rhubarb Custard Pie •• •• • • •• •• Sour Cream Raisin Pie • • •• • • •• Praline Pie • • •• • •• • • • • • Frozen Ice Cream Pie • ••• • • Peanut Butter Pie • • Makes-Its-Own-Crust Coconut Pie •••• Pecan Pie Supreme •••• • • • • • ••• • Jewish Cheese Pie • • • No Weep Meringue •••••• • • • • • Fool Proof Pie Crust •• •• •• •• • •• • • My Favorite Pie Crust
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• •• •••• •• •• • • • • •• • • •• •• •• • •• • •• •• •• • •••• •• ••
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97 97 98
98 98 98 99
99 99 100
100 100 101 101 101
102 102 102 103 103 103 104
CAKES, COOKIES, ICINGS Busy Day Cake •••• ••• • •• •• •• Miracle Spice Coke ••• ••• ••
Apfel Kuchen (German Apple Cake) Fresh Apple Cake ••• 7-Up Cake
••
•• ••
•
Orange Candy Slice Cake Lemon Butterm iI k Cake Cherry Crunch Cake
••
105 105 105 106 106 106
• •••••••••
107 107
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Chocolate Oatmeal Cake •• • • • • ••• Maraschino Cherry Nut Cake •• • ••• • • ••• No Bake Cheese Cake •••••• • •• •••• • •• Graham Streusel Cake ••••••••••••••••••••
Fruit Cocktail Cake
••
Carolyn's Carrot Cake
••••
• • • • • • ••
• • • • • ••
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Kate's Banana Cake
• • • ••
Mock Angel Cake ••• No Liquid Pound Cake
• • • • •• • • • • • • • • • • •• •••••
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Upside-Down Chocolate Cake •••••• •• • •• Chocolate Cake ••• • • • •• ••• • . • • •• •. Orange Candy Cake ••••• • • • • • • • •• • •••• H
r
108 108 108 109 109 109 110 110 110
III III III
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Chocolate Cinnamon Sheet Cake • • • • Pineapple Cake • • • •• Pineapple Sheet Cake •••• • •• • •• • • • •• Two Loaf Cake • •• • Crater Cake Vanity White Cake •• • • • • •• • • • •• Mexican Fruit Cake • •• • • • • • •• •• • • •• Texas Mud •• •••• • Pumpki n Pi e Cake • • • •• • White Chocolate Cake • •• • Peaches & Cream Cheese Cake • •• • • • • Heath Brunch Coffee Cake • • • • Coconut Cake • ••• • ••• • • • • Cherry Cake • • • • ••••• • •• • Cheese Cake Applesauce Cake •• •• • • • Autumn Surprise Cake • •• • • •• •• • Pineapple Zucchini Cake • • • Heavenl y Cake •••••• •• •• •• • • • ••• Easy Pineapple Cake • Hummingbird Cake •• •• • Banana Spl it Cake ••• • • • • • • ••••• • •••• Chocolate Cupcakes • • • •••••• • • •• • • • • Thousand Dollar Chocolate Cake • • "Mama Higgs" Mince Meat Cake • •• Coconut Crown Coffee Cake •• • •• •• Coconut Pound Cake • • •••••• • • • • • • Chocolate Sheet Cake • • • • •• • C hr istmas Fru it Cake • •• • • •••••• • ••• ••• Rhubarb Coffee Cake • •• • • • • • • • •• •• Ambrosia Cake • • •••• • •• • • Raspberry Jello Cake •• • • •• • Rhubarb Cake ••• • • Goeffy Cake • • • • • ••••• • •• • • •• • ••••••• • Italian Creme Cake • ••• • •• •••••• • • •• • • • • • • • • Beat & Eat Frosting Angel Food Cake Icing • Coconut Pecan Frosting. • • • • • •• • •• Brownies ••.••••••••••••••• • ••• • •••• • •• •••••••••• Orange Slice Cookies • •• • ••• • ••• • •• German Hazelnut Cookies • •••• • • •• • •• Graham Cracker Cookies • • • • • • • • • • • • • • • • ••• No Bake Cookies • • •• • •• Cheerio Breakfast Bars •••• • •• •• Cookies • •••••••••• Sugar Cookies •••• ••• •••••••••••• ••••••
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112 112 113 113 113 114 114 114 115 115 116 116 116 117 117 117
118 118 118' 119 119 120 120 120 121 121 122 122 123 124 124 124 125 125 125 126 126 127 127 128 128 128 129 129 129 130
Ranger Oatmeal Cookies • • •• ••• • •• • • Sugar Cookies • • • • •• ••••• • •••••• Peanut Butter Cookies • • • • ••• • • • • • • •• • Peanut Blossoms •••• •• • • • •• • •••••••• Peanut Butter Cookies ••• • • • •• Pineapple Drop Cookies • • •• • • • • • •• •• Low-Fat Chocolate Drop Cookies· •• •••• • ••• Sand Torts • • • •. •• • • • ••• • •• Hello Dolly Cookies • • • • • • •• •••••••• • ••• •••••••••• • •• Chocolate Cherry Bars Stir-N-Drop Sugar Cookies • • •• • •••••••••••• Sugar Cookies •••• ••••• •• ••••••• • •••• Turtle Cookies • • • • • • • • • • • • • • • • • • • • • •• •• Pumpkin ~ookies ••••• • • •• •••• • •• • Marshmallow Cookies • • • • • • •• ••• • •••• Sugar Cookies • • • • • • • • • • •• •••••••••• • Brownies •• •••• • • • •• • •• • Chocolate Covered Cherry Cookies • • •• ••• • ••• Butterscotch Cookies • •• ••• •• • • Sugar Cookies • • • • • • •• •••••• •• •• •• Wet Fork Cookies • • • • •• •••• ••• • •••••• Oatmeal Cookies • • •• •••••• •••••••••• • Peanut Butter Cookies • • •• ••••••• ••• • Fruit Chews ••• • •• • •• Dishpan Cookies • • ••••••••• •• ••• M & M Cookies •• ••••••• ••••••••• • •• Easy Soft Sugar Cookies ••• • •••• • Chocolate Banana Drop Cookies· • • • • • •• •• Amish Sugar Cookies· • • • • • ••• • Sugar Cookies • • • • • • • • •. ••••••• • • • • ••••• Molasses Sugar Cookies • • • • • ••• Chocolate Chip Cookies •••• • • • • • • • •• •• Oatmeal Drop Cookies • • • • • •• • ••••• Chocolate Chip Squares ••••••••• • ••• Date Cookies •••••••••••• • •••••••••••••• Christmas Crunchies . • • • • • • •• • •••• • Old Fashion Soft Sugar CoQkies ••••• • • •• • •• Peanut Butter Oatmeal Bars • • • • • • • • • • • • • • •• •
130 130 131 131 131 132 132 132 132 133 133 133 134 134 134 135 135 135 136 136 136 137 137 137 138 138 139 139 139 140 140
141 141 141 141 142 142 142
DESSERTS • • • • • • •• •••••••••••••••• Date Dumplings Frozen French Pastry • • • • • • • • • •• •• •••• • Caramel Dumplings •• •••••••••••••••••• Apple Dumplings •••••••••••••• • • •• • J
145 145 145 146
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Apple Dumpling Supreme • • •• • • • • •• Fudgsicles • •••••• • Butter Pecan Ice Cream • ••••••• • • • •• Homemade Ice Cream • •• •• • • • • • Homemade Ice Cream • •• • • • • • ••• 1 Gallon Ice Cream • • •• • •• • Ice Cream • •• • • •• Crunchy Ice Cream Dessert • • •••• Easy Homemade Chocolate Ice Cream ••• • ••••• Ice Cream Dessert •• •••• •••• • Pumpkin Bars •• • •• •• •••• • Strawberry De light • • • •••• • • Ice Box Delight •• • • Blueberry Delight • • • •• • •••• Danish Bars • • •• • • ••••••••• •••• 4 Layer Lemon Dessert • • • • •• • • •• Pineapple Flaat • •• Pink Delight •••• • •• • • •• • •••• Banana Spl it Cake Dessert • •••• •••• Ambrosia ••••. • • • • • •• Butterscotch Dessert • •• • • • • •• • • •• •••••• Cherry Pie Dessert • •• • •• • ••••• Grandma Roden's Jello Dessert • • • ••••••• • • ••• Four Layer Dessert • ••••• • • • • •••• Crepes A La Cherries • • •••••• ••• Jello Dessert • •••••• • • • • •• Pistachia Tart • • • • • •• •• •• Strawberry Angel Torte • • •• • ••• • • ••••• • •••• Lemon Squares •••••• • ••• • Chocolate Cheesecake • • •••• • •• ••• • Strawberry Dessert •••• • • • Daffodil Dessert •• • • • • •• • Pineapple Jello Dessert • • •• • •••••••••• Chocolate Almond Velvet • ••••••• •••••••• Frozen Fruit Cup • ••••••• • ••••• • •• • •• •••••••••••••••• Dream Whip Square • •• Cool Whip Dessert • • •••••• • • •• • • • • • • • • • Angel's Hash • • • ••• • • • • • • • • • • • • • • • • • • Linda's Chocolate Dessert ••••••••••••••••••• • •••••• • •••••••• Hungarian Pastry Squares Gennan Caramel Delight • • • • • • ••••••• • ••• Rice Pudding, Plain or Fancy •••••••••• •• Vanilla Cornstarch Pudding •••••••••••••••••••• Pistachio Pudding • •••• • • • • • • • • •••• •• Rice-Raisin Pudding • •• • • • • • • ••••••• • Hot Fudge Pudding • •• • •• ••• •
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146 146
147 147 147 147 148 148 148
149 149 149 150 150 150 151 151 152 152 152 152 153 153 153 154 154 155 155 155 156 156 156 157 157 157 158 158 158 158 159 159 160 160 160 161 161
Delicious Apple Pudding Cherry Pudding • ••• Fresh Apple Pudding Pineapple Bread Pudding Bread Puff Pudd i ng Pistachio Pudding
• • • • •• •• •• • •• • •• • • •• • • ••••• • • •• • •• • • • •••
161 162 162 163 163 163
CANDY, JELLY, JAM, PRESERVES Mrs. Eisenhower's Favorite Fudge • • •••• Party Mints ••••••• • • • • Candy • •••• • ••• •• Orange-Coconut Balls • •• •• • • ••• • • Brown Sugar Divinity ••••••• • • Peanut Brittle •• •• • •• • •• • Baked Caramel Corn • •• • •••• Divinity ••.•••.• • • •••• • • • ••• Chocolate Peanut Butter Balls • ••• • • • • • • • Peanut Brittle • • ••• • • • • • • • • • • • Chocolate Peanut Clusters •• ••••• •• •• Peanut Cereal Candy •• •• • •• Divinity • •• • • • • • • • • • ••• • Apricot Dream Candy • • ••• • • •••••• • •• Orange Walnut Honey Brittle • •• • • •• • Sugarpl um Candy • • • ••••• • • • • •• Divinity .••.•• ••••• • •• • •••• No Calorie Candy •• • •••• • ••• • •• • Peanut Butter Balls • • • • • • •• • • •• • Coconut Candy • • •• •••• ••••••••••••• Kung Fu Candy • • •• • • • •• Haney Yums • • • • • • • ••• •• • Sugared Walnuts • •• • • • •• • • • Maple Fudge Nut Roll ••• • • •••• •• • • •• • • • • • • Divinity Candy • • •••• •••••••••• • • • •• Caramel Corn • • • • •• • ••••• • • ••••• Peanut Butter Fudge • •• • • •• • • • • • •
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·.. ·. · ..
·. · . . ... .·... . . .. .. . ... .. . . ... ·· ..
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Chocolate Syrup •••• •• • Hot Cocoa Mix • •• • •• • • • • • • Punch • • • • • •••• ••••• • Cranberry Tea or Punch •••• ••• Blue Punch •••••••• • • • • • •••••••
• •• • •• • • • • ••••• • • •• •• •••••••••• • ••••••
r r
165 165 165 165 166 166 166 166 167 167 167 167 168 168 168 169 169 169 170 170 170 170 171 171 171 172 172 172
BEVERAGES, MISCELLANEOUS
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173 173 173 173 174
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Egg Nog ••• Instant Spice Teo Slush Punch • •• Frozen Punch • • Apricot Slush Blue Punch • • " Mom's Apple Butter Catsup Green Tomato Mincemeat Pickled Okra • • 10 Minutes Green Beans • Pimiento Cheese Spread Vegetable Sandwich Spread Granola •• • •• • EIeflhant Stew Hil billy Breakfast for Two Grow Food for Flowers •
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• • •••••• • • • • •••• •• • • •• •
NOTES:
M
•
•
0
•••
• •• •• ••• •• • • ••• •• • • •• •••
• • • •
174 174 174 175 175 175 176 176 . 176 176 177 177 177 177 178 178 178
1981
1982
1983
SMTWTFS
SMTWTFS
SMTWTFS
5
JANUARY
JULY
JANUARY
JULY
2 3 4 5 6 1 8 9 10 11
3456189 2 3 10 11 12 13 14 15 16 45678910 11 18 19 10 11 11 13 11 12 13 14 15 16 17 24 15 26 27 18 29 30 18 19 20 21 22 23 24 31 25 26 27 28 29 30 31
2345618 9 10 11 11 13 14 15 16 11 18 19 10 21 11 23 24 15 16 17 18 19 30 31
3 10 17 24 31
AUGUST
fEBRUARY
FEBRUARY 1 2 3 4 5
AUGUST
MARCH 1 2 3 4 5
SEPTEMBER
6789101112 13 14 15 16 17 18 19 10 21 11 13 24 25 26 27 28 29 30 31
4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 10 21 22 23 24 25 26 27 28 29 30
APRIL
OCTOBER
4 11 18 25
5 12 19 26
6 13 10 17
1 14 11 18
8 15 22 29
1 3
9 16 13 30
10 17 12 13 14 15 16 17 18 14 19 20 21 22 23 14 25 31 16 21 28 29 30 31
fEBRUARY
1
1 1
M T W T F
5
AUGUST
1234561 2345678 8 9 ' 10 11 12 13 14 9 10 11 12 13 14 15 15 16 11 18 19 20 21 16 17 ,8 19 20 21 22 12 23 24 15 16 21 18 23 24 25 26 21 18 19 30 31
123456 1234567 7 8 9 10 11 11 13 8 9 10 11 11 13 14 14 15 16 17 18 19 10 15 16 17 18 19 20 21 11 11 23 14 25 16 17 12 13 14 15 16 27 28 18 19 30 31
MARCH
MARCH
SEPTEMBER 1 3 4 5
1234561 1 8 9 10 11 12 13 14 6 7 8 15 16 17 18 19 20 21 13 14 15 22 23 24 25 26 21 28 20 21 21 29 30 31 21 28 29 APRIL
9 10 11 11 16 17 18 19 23 14 15 26 30
OCTOBER 1 2 3 4
5 6 7 8 9 10 11 4 5 6 12 13 14 15 16 17 18 11 12 13 19 20 21 22 23 24 15 18 19 10 26 21 28 29 30 25 26 21
MAY
1 2
7 14 11 18
SEPTEMBER 1 2 3 4 8 9 10 11
113456 8 9 10 11 11 13 5 6 7 15 16 17 18 19 10 11 13 14 11 13 24 25 16 17 19 20 21 29 30 31 16 27 18
APRIL 1 2 3
1 8 9 10 14 15 16 11 11 22 23 24 28 29 30 31
NOVEMBER
15 16 17 18 21 23 24 15 19 30
OCTOBER
I 2
1 2
5 12 19 26
6 13 10 27
7 14 21 28
8 15 22 29
9 16 23 30
123456 7 8 9 10 11 11 7 8 9 10 11 12 13 14 15 16 17 18 19 14 15 16 17 18 19 10 11 11 13 14 15 26 21 22 23 24 25 26 27 18 28293031 1 2 3
1
10 11 12 13 14 15 16 17 18 19 10 21 22 23 24 25 26 27 28 29 30
MAY
MAY
NOVEMBER
1
NOVEMBER
JUNE
16 17 18 19 13 14 15 16 30 31
4 11 18 25
2345678 9 10 11 12 13 14 15 16 17 18 19 10 21 22 23 24 25 26 27 28 29 30 31
JUNE
1 14 21 28
6 13 10 17
1
3456789 45678910 10 11 11 13 14 15 16 11 11 13 14 15 16 17 17 18 19 10 2t 2113 18 19 20 21 21 23 24 14 15 16 27 18 19 30 15 26 17 18 29 30 31 2345618 113456 9 10 11 12 13 14 15 7 8 9 10 11 11 13 16 17 18 19 10 21 22 14 15 16 17 18 19 ~O 23 24 25 26 27 28 29 21 11 23 14 15 16 17 30 31 18 29 30
DECEMBER 2 3 4 5 9 10 11 12
SMTWTFS
JULY
1 1 3
3456189 1234561 10 11 12 13 14 15 16 8 9 10 11 12 13 14 11 18 19 10 21 22 23 15 16 11 18 19 10 21 24 25 26 21 '28 29 30 22 23 24 25 26 27 28 31 29 30 123456 1 8 9 10 11 12 13 6 7 8 15 16 11 18 19 10 13 14 15 22 13 24 25 26 21 20 21 22 29 30 11 18 19
SMTWTFS
JANUARY
1 2 3 4 5
6 13 10 27
7 14 21 28
8 15 22 19
DECEMBER 1 2 3 4
9 10 11 12 5 6 7 16 17 18 19 12 13 14 23 24 25 26 19 10 21 30 , 26 27 28
8 9 10 11 15 16 17 18 21 23 24 15 19 30 31
1 2
3 4 5 6 7 8 9
1234567 1 8 9 10 11 12 13 14 6 7 8 15 16 17 18 19 20 21 13 14 15 22 23 24 25 26 27 28 20 21 22 29 30 31 27 28 29 JUNE
2 3 4 5
9 10 11 12
16 17 18 19 23 24 25 26 30
DECEMBER 1 2 3 4
567891011 12 13 14 15 16 17 18 19 10 21 22 23 24 25 26 27 28 29 30
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
The plastic binding on this book will provide yea,s of endless service. but like all plastic material it should not be exposed to axcessive heat . Examples of this would b. direct sun, left in a hot automobile or nea, the burners of a kitchen stove .
DATES TO REMEMBER NEW YEAR ' S DAY LINCOLN ' S BIRTHDAY VALENTINE'S DAY WASH INGTON'S BIRTHDAY Ohulfved
ASH WEDNESDAY ST , PATRICK'S DAY PALM SUNDAY GOOD FRIDAY EASTER PASSOVER IFirst Day)
MOTHER ' S DAY NATIONAL MEMORIAL DAY Tr,d,honal · Always Obse rved May 30
FATHER ' S DAY INDEPENDENCE DAY LABOR DAY JEWISH NEW YEAR YOM KIPPUR COLUMBUS DAY Observed
HALLOWEEN ELECTION OA Y VETERANS DAY THANKSGIVING CHANNUKAH CHRISTMAS
1981
1982
1983
Thursday Janua ry 1 Thursday Feb ruar y 12 Saturday Feb ru ary 14 Monday Feb ru ary 16 Wednesday March 4 Tuesday March ' 7 Sunday April 12 Friday April 1 7 Sunday A pr il 19 Sunday April 19 Sunday May 10
Friday January 1 Friday February 12 Sunday February 14 Monday February 15 Wednesday February 24 Wednesday March 17 Sunday April 4 Friday April 9 Sunday Aprilll Thursday April 8 Sunday May 9
Saturday January 1 Saturday February 12 Monday February 14 Monday February 21 Wednesday February 16 Thursday March 17 Sunday March 27 Friday April 1 Sunday April 3 Tuesday March 29 Sunday May 8
Mondav MoV 25 Sunday June 21 Saturday July 4 Monday September 7 Tues .-Wed . Sept , 29· 30 Thursday October 8 Monday Oo:tober 12 ::ioturdQ~
October 1 Tuesday November 3 Wednesday November 11 Thursday November 26 Monday December 21 Friday December 25
Monday
Monday
Moy3_ 1_ ~OV30 Sunday Sunday June 20 June 19 Sunday Monday July 4 july 4 Monday Monday September 6 Seotember 5 Sat. -Sun . Thurs .- Fri . Sept , 18· 19 Sept. 8 -9 Monday Saturday September 27 Seotember 1 7 Monday Monday October 11 October 10 Sunday Monday October 31 October 31 Tuesday Tuesday November 2 November 8 Thursday Friday November 11 November 11 Thursday Thursday November 25 November 24 Saturday Thursday Oecember 11 December 1 Saturday Sunday December 25 December 25
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CIRCULATION SERVICE. INC. P.O, BOX 7306 - INDIAN CREEK STATION SHAWNEE MISSION, KANSAS 66207 Programs of Service and Fund Raising Programs tor Church. School and CivIC Organizations
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