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Officially Recognized by the Commission on the Bicentennial of the United States Constitution

National Grange

Husbandry, 1 6 1 6 H St. NW, Washington, D.C. 20006.

Library of Congress Cataloging in Publication Data on Page 303.

Dear Members and F riends: The publication of "The Glory of Cooking" by the N ational Grange is dedi cated to the B i centennial Celebration of the U nited States Constitution. The signing of the Constitution took place on September 1 7 , 1 787 and i t became the supreme law of the nation on March 4, 1 789. The National Grange, state and local Granges across the country will be celebrating the Bicentennial with special programs and events, the first of which is the publication of "The Glory of Cooking." We feel that being the country's fir s t farm organization, this cookbook i s an es pecially appro priate project for the Grange. This is the third cookbook published by the National Grange in which we promote the use of American agriculture products. All of the recipes call for real ingredients. In this book we offer both classic American and Old World recipes. Many were brought over from the " O l d C o u n try" a n d h a n ded d o w n from one generation to the next. And in keeping with the times, there is a section with microwave recipes, too. As an added surprise, there are a number of recipes throughout the book from special friends such as the President and Vice President and all 1 2 Governors whose state representatives were the original signers of the Constitution, and some others as well. Our sincerest thanks to the thousands of Grange members and friends who took the time to send us their favorite recipes. We wish we could have used them all. And , as alway s , we are much appreciative of the guidance and counsel o f our publisher, F avorite Recipes Press. Sincerely, Mary R. Buffington Director of Women's Activities

BOARD OF ADVISORS COOKBOOK COMMITTEE Coordinator Judy Taylor Massabny . Director of Information and Public Relations Consultants Darlene Andersen Wife, National Master

Mary R. Buffington Director of Women's Activities

Georgia M. Taylor Resales Director

Mary Jane Blount Favorite Recipes Press

Cover design:

Barbara Covington-Jones Graphics Coordinator-National Grange

Contents Appetizers and Beverages

Accompaniments

Soups

Salads

Microwave Dishes

Main Dishes

Beef

Ground Beef

Pork

Seafood

107

Poultry

117

Vegetables and Side Dishes

141

Breads

161

Desserts

185

Miscellaneous

186

Cakes Cookies

209 233

Candies

257

Pies

265

Substitutions for Common Ingredients

292

Equivalents for Common Ingredients

293

Index

294

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Appetizers and Beverages An array of tempting appetizers, whether a table full of hors d'oeuvres or a single dip surrounded by garden-fresh vegetables and crisp crackers, is a welcome preamble to dinners everywhere. Coming to us from the Russian Zambrouska, the Swedish Smorgasbord, and the I talian Antipasto, these now thoroughly American treats are served anywhere people gather for good food. from the kitchen to the banquet hall. Like their old world predecessors, the appetizers in The Glory of Cooking are unusual and delicious. And to suit the way we live today, many are portable, easily increased to serve a group , and nutritious as well. We are also universally united by our love of something to sip together beverages both hot and cold that wake us, accompany family meals, and spark friendly get-togethers. The beverages in this section include such old favorites as Switchel from Holland, as well as milk drinks which supplement daily nutrition, punches for a crowd, and cups that cheer any time.

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Appetizers and Beverages 5

BEAN DIP Yields: 1 6 servings

Pan Size: two 9 x l 3 inch

3 lb. ground beef 3 pkg. taco seasoning mix 2 19. cans refried beans 3 cans chopped green chilies 1 bottle of taco sauce l Ib. Monterey Jack cheese, shredded

Preheat: 3500

4 avocados, mashed 3 c. sour cream 2 tomatoes, chopped Pinch of garlic salt Dash of Tabasco sauce Dash of Worcestershire sauce 1 can chopped black olives

Brown ground beef in skillet, stirring until crumbly; drain. Add taco seasoning mix using package directions. Cook using package directions. Stir in refried beans. Spread in baking dishes. Sprinkle chilies over ground beef mixture. Drizzle taco sauce over chilies. Sprinkle with cheese. Bake for 20 to 30 minutes or until heated through. Mash avocados with 2 tablespoons sour cream. Add tomatoes and seasonings. Spread remaining sour cream over hot baked layers . Spoon avocado mixture over top. Sprinkle with olives. Serve hot with taco chips. janet Gwin, Cedar Grange, Washington

BEEF DIP IN PUMPERNICKEL Yields: 6 to 8 servings 1 round loaf pumpernickel bread 1 1/2 c. mayonnaise % c. sour cream

3 to 4 oz. dried beef, chopped 2 tbsp. minced onion 2 tbsp. parsley flakes 2 tsp. dillweed

Scoop out center of loaf to form shell; cut center into chunks for dipping. Combine remaining ingredients in bowl; mix well. Spoon into bread shell. Place on serving plate. Serve with reserved bread. Bette Kirby, Hamilton Grange, New jersey

HOT C HIPPED BEEF DIP Yields: 12 servings

Pan Size: 3 cup

8 oz. cream cheese, softened 1 tbsp. milk 1f2 c. sour cream % tsp. pepper

Preheat: 3500

% c. chopped dried beef 1 tbsp. minced onion 2 tbsp. chopped green pepper 1/4 c. chopped nuts

Blend cream cheese and milk in bowl. Add sour cream and pepper; mix well. Stir in dried beef, onion and green pepper. Spoon into un greased casserole. Bake for 1 5 minutes or until bubbly. Sprinkle with nuts. Place i n warming server. Serve with vegetables or crackers. Lela Patterson, Lake Grange, Ohio

32 Soups * * * * * * * * * * * * * * * * * * * * * * * * * * * CORN CHOWDER Yields: 10 servings

Pan Size: 3 quart

% c. sliced onion 2 20-oz. cans cream-style corn 2 tsp. salt l/S tsp. pepper

1/2 tsp. celery salt 2 c. evaporated milk 2 hard-boiled eggs, sliced

Combine onion, corn, seasonings, 3 cups water and evaporated milk in saucepan. Simmer for 1 hour, stirring frequently. Add eggs just before serving. Ann Ehrig, Ripon Grange, California

COLD CUCUMBER SOUP Yields: 5 servings 3 med. cucumbers 1 med. onion, chopped 2 bay leaves 3 c. chicken broth 1 tbsp. flour

Pan Size: 2 1f2 quart I tsp. salt I c. light cream 1fs c. sour cream 2 tbsp. lemon juice Dash of dillweed

Peel cucumbers ; remove seed. Chop 2 cucumbers. Combine chopped cucumbers, onion and bay leaves in saucepan. Stir in mixture of broth, flour and salt. Simmer, covered, for 25 to 30 minutes or until cucumbers are very tender. Cut remaining cucumber into thirds. Process cooked mixture and cucumber l/S at a time in blender container until smooth. Chill in refrigerator. Blend in mixture of light cream, sour cream, lemon juice and dillweed. Chill for 24 hours. Shirley Connor, Friend of Pittsfield Grange, Massachusetts

VEGETABLE CHOWDER Yields: 6 servings 1 c. chopped celery 1 c. chopped onion 1 clove of garlic, minced % c. Mazola margarine 4 c. beef bouillon 3 c. chopped potatoes

Pan Size: stockpot I 17-oz. can whole kernel corn I I6-oz. can tomatoes 2 c. sliced carrots 1/2 tsp. celery seed 1f2 tsp. each thyme, salt 2 tbsp. cornstarch

Saute celery, onion and garlic in margarine in stock pot. Add next 8 ingredients. Simmer, covered, for 30 minutes or until vegetables are tender. Stir in mixture of cornstarch and 1f4 cup water. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute longer.

Photograph for this recipe on page 33.

1 72 Breads

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CHEDDAR-BACON MUFFINS Yields: 1 dozen

Pan Size: muffin

1 11/4 c. flour 2 tbsp. sugar I tsp. baking powder I tsp. salt 1 1f2 c. shredded Cheddar cheese I egg, beaten

Preheat: 4000

I c. milk 3 tbsp. melted butter 10 slices crisp-fried bacon, crumbled 2 tbsp. bacon drippings

Sift dry ingredients into bowl. Stir in cheese. Add egg, milk and butter; stir just until moistened. Stir in bacon. Spoon into muffin cups greased with bacon drippings. Bake for 20 to 25 minutes or until brown. Note: May substitute ham and Swiss cheese for bacon and Cheddar and increase butter to 1f3 cup. Noela Irene Birt, Phoenix Grange, Oregon

OLD-FASHIONED GRAHAM GEMS Yields: 1 dozen

Pan Size: muffin

I c. sifted all-purpose flour I tbsp. baking powder I tsp. salt I c. graham flour

Preheat: 4250

% c. packed brown sugar I egg, well beaten I c. milk 1/11 c. shortening, melted

Sift all-purpose flour, baking powder and salt into bowl. Add graham flour and brown sugar; mix well. Combine egg, milk and shortening in small bowl. Stir into dry ingredients until moistened; batter will be lumpy. Spoon into greased muffin cups. Bake for 20 minutes or until muffins test done. Beulah Winter, Michigan State Grange

WHOLE WHEAT MUFFINS Yields: 1 1/2 dozen I c. flour 1/2 tsp. salt 4 tsp. baking powder 1/2 c. packed brown sugar I c. whole wheat flour

Pan Size: muffin

Preheat: 4250

I c. milk 2 eggs, beaten 1/11 c. melted shortening 1/2 c. chopped walnuts

Sift flour, salt and baking powder into bowl. Stir in mixture of brown sugar and whole wheat flour. Add mixture of milk and eggs. Add shortening; mix just until moistened. Add nuts. Spoon into greased muffin cups. Bake for 1 5 minutes. Lourene W. Cooke, Eureka Grange, Pennsylvania

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Breads 1 73

CHEDDAR PULLMAN LOAF Yields : I loaf

Pan Size: 3 x 1 2 inch

Preheat: 4000

4 tsp. salt 51/2 c. flour 1 1/2 c. shredded Cheddar cheese

2 pkg. dry yeast I tsp. sugar 1% c. milk 1/4 c. unsalted butter

Dissolve yeast and sugar in 1/4 cup water. Let stand until doubled in bulk. Heat milk, butter and salt in saucepan until butter melts. Stir into 4 cups flour in mixer bowl. Add yeast. Beat with dough hook, adding 1 1/2 cups flour gradually. Knead on floured surface for 1 0 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Let rise, covered with plastic wrap, until tripled in bulk. Flatten on floured surface. Knead in cheese gradually. Place in bowl. Let rise until doubled in bulk. Roll into 8x 1 2-inch rectangle. Roll as for jelly roll; seal seam. Place seam side down in greased pan; cover with buttered foil. Let rise until pan is o/s full. Bake for 40 minutes . Reduce temperature to 325 degrees; remove foil. B ake for 1 5 minutes longer. Rub crust with butter. Cool on wire rack. Helen J. Jacobson, Mahoning Valley Grange, Pennsylvania

C HRISTMAS FRUIT BREAD (ITALY) Yields: 8 loaves 1 1/2 c. sugar 3 % c. honey 5/. c. aniseed 20 c. flour

Pan Size: 5 x 9 inch

Preheat: 3500

4 tsp. soda 21/. lb. glazed red cherries 1 1/2 lb. walnuts 24 oz. semisweet chocolate chips

Mix sugar, honey and aniseed in large bowl. Stir in 8 cups boiling water gradually. Add mixture of flour and soda gradually; mix well. Stir in cherries, walnuts and chocolate chips. Pour into greased and floured loaf pans; smooth tops with moistened metal spatula. Garnish with additional cherries. Bake for 50 minutes or until loaves test done. Remove to wire racks to cool. Photograph for this recipe on page 238.