Galloping Gator Cookbook (1972)

ACKNOWLEDGMENTS

The Cookbook Committee of Everglades National Park Wives' Club wishes to express its appreciation to all contributors to this effort, and especially to Betty Smith for her artwork and Diana Waite for typing the finished product.

Sincerely,

Vayle Robinson, Chairwoman

Julie Schenk

Sandi Walters

Mary Ann Ogden

Martha McHenry

Debbie Davis

1 pin cranberry juice

l 6 oz fro

2 cup water

1 tl::sp su.iar l

Bring almost to simmering -a d 1 bottle or about 3 1/4 cups sau and heat through -DO NOT BOIL Add red food

1 par oran e j1Ji

1 part l emon ju ce

l art pineapple

1/2 po t g e ad ne

2 p rts r\J!ll or less

Debbie Davis

l h eapingts

1 ji ger rtnn

6 ter: 1 lb. dk. br. s�gar

1/2 lb.dk br sugar

1/2 lb lt. hr. ga

1/4 lb butter

l

PLANTERS PUNCH

Famous Kapok Recipe - Kapok Tree Inn, Clearwater, Florida

2 oz orange juice

1 1/4 oz. amber rum

2 oz, pineapple juice 1 1/4 oz. Myers Jamaican Rum

2 oz. sweetened lime juice (heavy body)

1 l/l1 oz. white rum 1 tbsp. grenadine

Mix above ingredients, shake, pour into glass filled with ice. Add 1 tbsp. grenadine and top with 1 1/4 oz. Myer's Rum. PUNCH

4 12oz. bottles gingerale

1 gallon cranberry cocktail

6 18 oz cans frozen lemon concentrate

1/2 gallon pineapple juice

Kay Bancroft

Mix all ingred., add ice cubes - yield 200 servings

Julie Schenk

SLAVINIAN HIBALL

2 parts MoganDavid Blackberry wine

1 part gingerale over ice

WARM CLYDE

Barbara Kastellic

Shake together

2 oz. plantainao

2 oz. Kalhua

2 oz. cream

Top with whipped cream, sprinkle w/cinnamon, and/or nutmeg

Debbie Davis ---------------------------------------------------------------------------------------

PINA COLI.ADA

1 can coconut syrup

1 can rum

1 � can pineapple rings

1 tray ice cubes

blend til frozen

Tom Hartman

SOUTHWEST SUN TEA (works with Southeast sun too)

Put 6 tea bags in a gallon of water in a glass jar. Set out in sun for a few hours. If it appears to be a cloudy day, I start with hot tap water; otherwise I use cold. Besides for the obvious advantage of no boiliug - there is no scum on top.

Barbara Kastellic -------- - - -- - -- ------ -----------------------------------------

SCREWDRIVERS FOR PEOPLE WHO DON'T DRINK (tastes like a delicious orange crush)

1 12 oz. can frozen orange juice (unsweetened)

6 large ice cubes

3-4 oz. Vodka (80 proof)

Place ingred. in blender and blend at high speed until thick and creamy. Vary amount of vodka to taste.

Ken Waite --------------------------------------------------------------------------------------

TEA PUNCH

Put 1 qt. of tea in a 2 qt. pitcher

Add 1 can limeade - stir

Add 1/2 cup papaya syrup

Fill to top with cranberry juice, any other fruit juices or syrups left over.

Mary Ann Ogden

•----•---------------------•-•-••-•-•--•••--••••••-•-••-•-•••-•••••-•--•-••••-••-•-••••w

STRAWBERRY DAQUARI

1 small pkg. frozen strawberries (still frozen) in bottom of blender

Add 1 can of limeade and fill blender with crushed ice

Add l to 1 1/2 (limeade can) rum and repack with ice

Blend on high speed until ice is thoroughly ground.

Mary Ann Ogden

INSTANT SPICE TEA

1 cup instant tea

2 cups sugar

1 1/2 cups Tang

1 pkg. lemon jello

1 tsp. ground cloves

1 tsp. cinnamon

Mix well in large bowl and then seal tightly. Use 2 tsp. per cup boiling water.

Mary Ann Ogden

I I �ors d oeuvers

1 ·cecipe Filling:

CHEESE BEOREG for pie crust

1 lb. grated cheese (Jack or Armenian)

1/2 cup chopped parsley (fresh is best)

1 tsp. salt

3 large eggs or 4 medium dash of black pepper

1 egg

sesame seed

Mix pie crust dough, cut into small circles, 3'' diameter, fill with cheese filling, fold in half. Seal edges and pierce each one with fork (you will have a 1/2 moon shaped goody to eat)

When ready to bake, brush tops with a beaten egg and &prinkle with sesame seed (not necessary but J>;Ood), Bake at 450 degrees for 15 min, then lower heat to 35eg and cook 1r, m:tn. or longer. til light brown.

Paula P.ulick

6 oz. semi-sweet chocolate chips

1/2 cup sugRr

3 tbsp. corn syrup

1/2 cup bourbon

2 1/2 cups crushed vanilla wafers (about 5 doz)

l cup chopped walnut9

Melt chocolate in double boiler. �ove pan from fire and stir in sugar & corn syrup. Elend in bourbon, c0111bine vanilla wafers & walnuts in bowl & add to chacolate mixture. i'btm into l inch balls & .-oll in powdered sugar. Let ripen in closed container for several lays,

jlarbara Kastellic

BOOZY B01JRBON BALLS

CHEESE BALL CUC,t\MONGA•••• Adventures in Wine Cookery

4 oz. blue cheese

6 oz. cheddar cheese, grated

4 (3 oz) pkg. cream cheese

1 tbsp. grated onion

1 tsp. chopped parsley

1/2 tsp. worchestershire sauce

3/4 cup finely chopped nuts

1/4 cup California Sherry

Soften cheeses to room temp. Corr.'bine cheeses with onion, parsley, Worcestershire sauce, 1/2 cup nuts and sherry. Shape into a ball.

(If too soft to shape, chill) Roll in remaining 1/4 cup nuts. Chill. Remove from refrigerator about 1/2 hr. before serving. Serve with any favorite crackers, letting guests spread their own. Makes 1 ball,l 1/2 lb.•

Anita Peterson

CLAM DIP

1 can minced clams - reserve liquid

8 oz. cream cheese

1/3 cup cream or 3 tbsp. mayonnaise

dash mustard

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. lemon juice

2 tbsp. grated onion

dash of sugar and garlic salt

Gail Stark

SAUERKRAUT BALLS

4 tbsp. margarine

1 chopped onion

1 1/3 cup ground or chopped ham

3 tsp. garlic salt or powder (1/2 clove garlic)

5 tbsp. flour

1/2 cup broth or boullion

3 large (27 oz) cans sauerkraut, drained and chopped

1 tbsp. chopped parsley

1 egg

2 cups milk

dry bread crumbs

You have to drain the sauerkraut, pick up handfuls, and squeeze it nearly dry and then chop it well. Melt margerine in large frying pan. Brown onion slightly; add chopped ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add broth, sauerkraut, and parsley and cook a few minutes more. This should form a stiff paste. When cooled, form into balls about an inch in diameter. This is a goopy mess, but I think they are worth it. Beat together egg and milk. Dip sauerkraut balls in flour, then egg mixture, then roll in bread crumbs. Fry in deep fat at 360 degrees F. until golden brown. Fry only 5 or 6 at a time to prevent sticking together.

Makes about 50. These freeze well. in 350 degree oven for a few minutes through.

Just put frozen balls on pan and put until they are heated all the way

Vayle Robinson

GUACAMOLE (Avocado Dip)

1 ripe tomatoe

2 soft avocado {or 1 large)

1 green onion, cut in pieces

1 tsp. salt

fresh ground black pepper

3 tbsp. lemon or lime juice

2 canned green chili peppers

Blend until smooth. Serve as a dip or pile on sliced tomatoes as an appetizer. For more spice, add more green chilies.

Anita Peterson

COCKTAIL CREAMPUFFS

Puffs: 3/4 cup water

6 tbsp. butter or marg. grated parmesan cheese

3/4 cup flour 3 eggs

Heat water to boiling. Add flour all at once, and cook, stirring till mixture forms a ball that follows spoon. Remove from heat and add eggs, one at a time beating well after each addition. Drop by small tsp. full onto ungreased cookie sheet and sprinkle with cheese. Bake in 400 degree oven about 30 min. until puffed & dry. Cool. Just before serving, split side and fill with following:

Filling: 1 (8 oz) pkg. cream cheese

1 ts·p\. chicken stock or 1 boullion �Qb.e.

1 tbsp. chopped onion

1/4 cup cream

1/2 cup ripe olive pieces

1 tbsp. chopped green chili.

Soften cheese, mix in other ingredients. Makes about 3 dozen tiny puffs.

Anita Peterson

PECAN CHEESE BALL

1 large package cream cheese

1 pkg. processed cheddar cheese about 4 oz. blue cheese

1/2 tsp. Wor:estershire sauce

3/4 cup chopped pecans

Let cheese soften - mash and combine all cheeses and Worcestershire sauce. Add and miA pecans, roll into ball in foil and refrigerate for at least one hour.

Martha McHenry

HELPFUL HINT

Hot vinegar water is great for cleaning windows.

Paula Hulick

EMPANADITAS

Mix:

1 cup butter

8 oz. cream cheese

1/2 tsp. salt

2 cups flollr

refrig, roll, cut into 3" circles

Mix:

1 cup cheddar

2 tbsp. butter

1/4 cup green chilis

2 gr. onions

1/4 cup bl. olives

oregano, garlic

Fill circles with above, and fonn turnovers chill 1 hr. 350 degrees 15-20 minutes

Debbie Davis

CHEESE STRAWS or ROUNDS

1/2 lb. sharp cheddar

1/2 lb. butter

2 cups sifted flour

1/4 tsp. salt

optional: bacon bits cayenne pepper

Grind, grate, or mash cheeses, add to creamed butter. Add flollr & salt. Mix well. (Then add bacon bits & pepper for zip taste) Use cookie press or roll thin l/811 & cut in straws or rounds. Bake 325 degrees 12-15 min.

Connie Ross

TOASTY ONION STICKS

1/2 cup lipton onion butter*

12 slices white bread

Preheat oven to 375 degrees. F. Trim crusts from bread. Spread lipton onion butter on bread slices, cut each slice into 5 strips. Place strips on ungreased baking sheet. Bake 10 min. or until golden.

* Lipton onion butter

Blend 1 envelope lipton onion soup mix, mix well with 1/2 lb. butter or margarine. Makes 1 1/2 cups; refrig. remainder, use with baked potatoes and over vegetables. Vayle Robinson

PICKLED OKRA

Garlic (1 clove per pint)

hot pepper (1 pod per pint)

Okra

Dill seed (1 t. per pint)

1 quart vinegar

1 cup water and 1/2 cup salt

Place garlic and hot pepper in bottom of hot jars. Remove part of the stem of okra pods. A part of the stem must be left on. Pack okra firmly in jar, and add dill seed. Bring vinegar, water and salt to boiling; simmer

for 5 minutes. Pour over okra; seal jars. Yield: enough pickling solution for about 6 pints.

SALMON SPREAD

1 large can salmon ·: liquid

1 8oz. pkg. cream cheese

1/2 chop. onion - dash garlic powder and dash seasoned salt

Soften cream cheese and use a little salmon liquid to thin a U.ttle bit to spreading texture. Add onion and well broken up salmon. Mix and use as a dip or on crackers or in finger sandwiches.

Mary Ann Ogden

2 cups sifted flour

1.tsp. salt

PASTRY BOATS

2/3 cup shortening

1/4 cup water

Heat oven 475 degrees. Mix flour and salt, cut in shortening. Sprinkle with water. Mix with fork. Round into ball, divide in half. Roll each 1/8" thick on heavy duty aluminum foil with lightly floured cloth covered rolling pin. Cut foil and pastry into 5 x 211 rectangles and prick well with fork. To form boats bring long side of rectangle up, moisten and pinch end firmly together. Place on baking sheet. Spread sides out like a canoe and balance to stand by themselves. Bake 10-12 minutes. Fill.

Filling: use either tuna, crabmeat, shrimp, lobster or salmon.

1 cup flaked cooked sea food

1 tsp. lemon juice

1 tsp. finely minced onion salt and paprika to taste.

1 cup diced celery

Mix all ingredients lightly. Chill; just before serving add mayonnaise to moisten. Spoon into pastry boats. Garnish.

Vayle Robinson

"BAMBINOS"

2 cups sifted flour

1 tsp. salt

2/3 cup shortening (add about 2 tbsp. if using hydrogenated)

1/4 cup water

Divide in half, roll each half 1/4" thick; cut into 1 1/2 or 2" circles. Place on foil covered baking sheet. Prick 2 or 3 times. Bake 8-10 minutes or until lightly browned. Makes 10 dozen 1 1/211 rounds or 5 dozen 2" rounds.

BAMBINO TOPPING: 6 oz. can tomato paste

1 tsp. garlic salt

1/4 tsp oreg�no

Heat oven to 40U degrees. Combine tomato spoon small amount on baked pastry round. cheese and meat. Sprinkle with oregano. cheese melts. Serve hot.

1/4 lb. American or Mozzarella cheese

1/8 lb. salami or pepperoni paste, garlic salt, oregano and Top with tiny cubes of Bake 3-5 min. or until

Vayle Robinson

BRUNSWICK STEW

1 hen {cooked in as little water as possible)

1 qt lima beans

1 qt white creamed corn

l qt potatoes (cut up)

l qt tomatoes

C�ol{ hen and cut up as for salad. Cook potatoes in chicken stock Mash potatoes Add tomatoes Drain and mash beans, meat of hen and corn last Sear.on to taste with red and black pepper 1 salt and a.bout l tbsp. sugar If it doesn't have enough tomatoes add a little catsup or tomato soup Everything mashed - low heat If hen isn't fat atld a little bacon grease

Gwen

Edmondson

MUSHER SOUP

2 oz olive oil

2 oz. clarified butter

1 lg smashed garlic

l onion cut fine

3 tbsp tomato paste

saute and simmer

I lb. thin sliced musher caps

2 oz sweet vermouth

aait and pepper

24 oz chicken stock

blend 3 egg yolks, grated parmesan, 2 tbs. parsley; add bit of hot mixture. then add to hot mixture serves 4 or 6.

Debbie Davis

CREAM OF POTATO SOUP

cook 1 1/2 cup cubed potatoes, l tsp. butter, 1 tbsp. chopped onion, 3/4 tap salt. 3/4 cup boiling water

add 2 cups milk -1 tbsp. flour

cook 2 min11tes - serves 4

Debbie Davis

BEAN SOUP

soak 1 pkg. white beans overnite, rinse cover with water, add 1 small onion, 1-2 carrots, lots of celery, all chopped fine.

Add one hamhock, hunk of ham, or salt pork

Simmer 4 hours, covered, re�ove bone and break up meat

Season with salt and pepper to taate, add catsup if desired

Serve with cornbread.

Debbie Davis

SPANISH GAZPACHO

1 cup finely chopped peeled Fla. tomato

1/2 cup finely chopped Fla. celery

1/2 cup finely chopped Fla. green pepper

1/3 cup finely chopped Fla. green onions

2 tsp snipped Fla. parsley

1 sm. clove garlic, minced

3 tbsp tarragon or wine vinegar

2 tbsp. olive oil

1 tsp salt

1/4 tsp. pepper

1 tsp. worcestershire sauce

2 1/2 cups tomato juice

few drops tabasco oregano, of desired

combine all ingred. in a stainless steel or glass bowl. Cover & chill thoroughly for at least 4 hrs. Serve in chilled bowls - Makes 5 cups

CUCUMBER CUP

combine cream 0f chicken & cream of celery soups and 2 cups milk boil, pour into bowl quarter and slice thin 1 cucumber, add to bowl, cover chill overnitc blend before serving, add a bit of mint serves 6

Debbie Davis

GREEN PEA SOUP

1 ham bone (small amount of ham left on) 1/2 pkg. green peas (dried), water, salt, pepper, sm. onion

Soak dried peas overnite. Wash and drain well. Put ham bone in water & boil until ham falls from bone. Add peas and onions, cook until peas are thoroughly cooked.

Julie Schenk

LOBSTER BISQUE

Saute 1 onion in 1 1/2 stick butter add 3/4 cup flour add 2 cans chicken broth. boil 1 minute add 12 oz diced lobster and 3/4 cup sherry cover, siITUTier 20 minutes blend in 3 cups lt. cream and 2 tbsp. tomato paste, salt & pepper heat slowly, float cubes of lobster serves 8

Debbie Davis

SAUSAGE-BEAN CHOWDER

1 lb. bulk sausage

2 cans (16 oz each) kidney beans

1 can (1 lb. 13 oz) tomatoes, broken up

l quart water

1 large onion, chopped

1 bay leaf

1 1/2 tsp. seasoned salt

1/2 tsp.garlic salt

1/2 tsp thyme

1/8 tsp. pepper

1 cup diced potatoes

1/2 green pepper, chopped

In skillet, cook sausage until brown. pour off fat, In a large kettle, combine all ingredients.. but potatoes and green pepper. Simmer, covered. 1 hour Add potatoes and green pepper. Cook, covered, for 15 to 20 min until potatoes are tender. Remove bay leaf & serve. serves 8.

Anita Peterson

GERMAN CHILI

Fry approx. 1 lb. ground chuck until brown (reg. hamburger is too fat)

When chuck is 1/2 fried, add 3 or 4 stalks celery cut up, salt, pepper and 1 tsp. chili powder

Meanwhile - In 5 qt. Pot put:

2 small cans whole tomatoes

2 cans tomato soup

3 cans water

handful dried onions

1 can (medium) drained kidney beans

salt and pepper

1 tsp. chili powder

1 1/2 tsp. sugar add ground meat and celery mixture and fat fried out of meat. Siimner.

Cook small elbow macaroni (enough to be fairly thick in mixture) Drain and add to other mixture of ingred. Best to cook macaroni only partially done. Siimner all for about 45 minutes.

Ken Waite

JELLO SALAD

2 pkgs. strawberry jello

l large pkg. cream cheese

1 box frozen strawberries

asoorted fresh fruits

llake one box jello - when it begins to set beat in cream cheese. Pour into greased mold. Make other box jello and add strawberries as it begins to set Spoon onto cheese layer - let set - turn out on large plate and fill center with fruit.

BEAN SALAD

1 10. can cut green beans, drained

1 lb can cut wax beana, drained

1 lb. can kidney beans. drained

1/2 cup chopped green pepper ccmbine vegetables, tossing to mix

Martha McHer,ry Combine 3/4 cup sugar

2/3 cup vinegar

1/3 cup salad oil

pour over vegetables

sprinkle with 1 tsp. salt, and l tsp. pepper. mix all let marin�te in the refrigerator for 24 hours or more dish - and easy. You can add a small chopped onion if thoroughly and Good picnic desired.

Nancy Lamm

HELPFUL HINT

To add color and flavor to cottage cheese, stir in 1 tbsp. freeze• dried chopped chives.

Kay Bancroft

CHERRY NUT SALAD

1 #2 can sour cherries and juice

1 pkgs. cherry Jello (or favorite flavor)

3/4 to 1 cup sugar

1 small can pineapple and juice

1 or 1/2 cup chopped nuts

Bring cherries and juice to boil Add gelatin and sugar and stir until dissolved. Add pineapple, with juice, arid chopped nuts. Let jell in refrigerator Serves 6-8.

Shirley DeMunbrun

BING CHERRY SAI.AD

2 pkgs cherry Jello

1 small can crushed pineapple

1 can bing (black) cherries

2 small Coca Colas

1 large pkg. cream cheese

1 c ·.p pecans cut in small pieces

Juice of cherries and pineapple to make 1 1/2 cups.

Heat juice and dissolve Jello. Add Coca Colas. (This will foam but it is all right). Let Jello cool a little, then add cherries, pineapple, nuts and then cream cheese. (Chill cheese and grate). Allow to set until firm Serve on lettuce with salad dressing.

Shirley DeMunbrun

FROZEN FRUIT SAI.AD

Melt 1 large pkg. marshmallows in 1 cup milk, mix 1 large can drained fruit cocktail, 1 can drained pineapple.

1 can mandarin oranges, & 1/2 cups chopped pecans

Soften 2 large pkg. Philadelphia cream cheese & mix with fruit add melted marshmallows and 1 pint whipped cream. Freeze. Cut into squares and serve. Keeps in freezer indefinitely.

Juc-y Cook

AVOCADOS STUFFED WITH SHRIMP

2 avocados, halved

1/2 lb. shrimp (approx) cooked

mayonnaise, chili sauce

salt and pepper

lemon juice

1 tomato

2 hard cooked eggs

onion if desired

Blend equal parts of mayonnaise and chili sauce. Add diced tomato and onion, season to taste with salt, pepper and lemon juice. Add shrimp to dressing. Fill avocado halves with shrimp dressing. Garnish with hard-cooked eggs. 4 servings

Sharon Purkerson

LEMON BLUEBERRY SALAD

1 3 oz. pkg. lemon jello

1 3 oz. pkg. black rasberry jello

1 cup boiling water

1/2 cup cold water

1 tbsp. lemon juice

1 21 oz. can blueberry pie filling

1/4 cup dairy sour cream

Dissolve jello together in boiling water, add cold water, lemon juice. Gradually stir in pie filling. Pour into 8"x8"x2" baking dish, chill until set. Fold 1/2 cup sugar into sour cream, just until blended. Spread over jello mixture. Cohill until serving, at least! hour. Cut into squares. Serves 8.

Julie Schenk

CUCUMBERS IN SOUR CREAM

1 cucumber, peeled & sliced very thin

3/4 tsp. salt

1/2 cup dairy sour cream

1 tbsp. lemon juice

1/2 tbsp. chopped dill pickle

1/8 tsp. sugar

<lash of pepper

lettuce leaves

chopped parsley

Toss cucumbers with salt, Refrigerate until well chilled. Meanwhile combine sour cream, lemon juice, onion, pickle, sugar & pepper. Reserve 1/4 cup of this to use as garnish. Toss cucumbers with the remainder of the mixture. Chill in refrigerator. To serve, arrange cucumbers on a bed of lettuce. Garnish with reserved sour cream mixture, sprinkle with chopped parsley.

Kay Bancroft

SHRIMP MACARONI SALAD

3/4 lb. cooked, cleaned shrimp

2 cups cooked shell mararoni

1 cup chopped raw cauliflower

1/4 cup chopped sweet pickle & salad greens parsley

1 hard cocked egg, sliced

Mix and pour over salad: 1/2 cup mayonnaise or

3 tbsp. garlic French

1 tbsp. lemon or lime

1 tsp. grated onion

1 tsp. celery seed

1 tsp. salt

1/4 tsp. pepper

salad dressing dressing juice

Margaret Hartman

1 head lettuce

1 cucumber (medium) sliced thin

2 tblsp. BacO's

1/4 cup sharp cheddar cheese, shredded

3/4 cup red cabbage stripped into 1/2'' x 1" strips

2 large tomatoes cut into wedges, then each wedge cut in half.

This is one E_!.g salad. Decrease proportionately according to need.

Ken Waite

BUFFET SAI.AD

2 sm. pkg. Phila. cream cheese

1 can tomato soup

1/2 cup mayonnaise

1/4 cup boiling water

l pkg. lemon jello

1/2 cup chopped green pepper

chopped ripe olives

grated onion

1 cup crab, shrimp, tuna or shrimp (twice as much is twice as good)

Boil soup, add jello and cream cheese that has dissolved in hot water and beaten with egg beater until smooth. Beat again with beater. Cool this mixture. Add remainder of ingredients and chill in mold several hours.

Julie Schenk

MANDARIN ORANGE JELLO

2 boxes orange jello

2 cups boiling water

1 can mandarin oranges

1 pt. orange sherbet

Dissolve jello in water, cool until thick. Mix sherbet into jello. Add drained orange sections. Pour into oiled mold.

Shirley DeMunbrun

FROZEN FRUIT SAI.AD

1 8 oz. pkg. cream cheese

1 can fruit cocktail

1/2 cup syrup fran fruit

1 cup minature marshmellows

1/2 cup coconut (optional)

Blend cream cheese, & syrup with mixer, mix in other ingred. Pour into shallow mold & freeze. Remove from freezer 1/2 hour before serving. Slice & Serve.

Sandie Walters

2 eggs, well beaten

2 tbsp. lemon juice

4 tbsp. sugar

2 tbsp. butter

1 cup whipping cream (whipped)

2 cups marshmellows, cut into quarters

2 oranges, cut into pieces

2 cups diced pineapple

Mix eggs, juice and sugar, place in double boiler over hot water and cook until thick. Add butter and let cool. When cold fold in whipped cream and fruit mixture. Turn into mold and put in refrigerator for .24 hrs. before serving.

JoAnn Engquist

1 avocado

2 tbsp. lemon juice

few gr. salt

1/2 cup cottage cheese

1 tsp. grated onion

1/4 tsp. paprika

lettuce

Tangy Rrench dressing

Peel avocado, halve lengthwise. Remove seed, sprinkle avocado with lemon juice & salt. Combine cheese, oniot & paprika, pack into cavities of avocado. Place avocado halve1 together, chill. Slice serve on lettuce with dressing.

TANGY FRENCH DRE3SING

1 cup salad oil

1/3 cup vinegar

1 1/2 tsp. salt

2 tsp. sugar

1 1/2 tsp dry mustard

1 tsp paprika

few g1. salt

1 tsp. Worcestershire sauce

2 dror-s tabasco

2 tbs1. prepared horse-radish

Beat with rotary beater until well mixed, Chill in tightly covered jar.

COLE SLAW DlESSING

3 tbsp. mayonnaise

1 tbsp. prepared mustard

2 tbsp. water

4 tbsp. vinegar

1 tsp. salt

2 tbs,. sugar

2 tsp. celery seed

da1h :,f pepper

HELPFUL E.llI

Toothpaste has come into its own as a hasehold cleaner - has been known to take black marks off floors wiu ease.

Paula Hulick

AVOCADO CIRCLE SAi.AD

Put lettuce leaf on saucer use pineapple ring for a candle holder

1/2 straight banana for candle

1 cherry for flame (scoop out top of banana to keep cher.ry on) use lime glaze for melted wax and dribble down sides

Glaze: juice of 1 lime and 1 orange - fresh fruit only

1 cup sugar - heat until sugar melts - do not boil

1 egg well beaten - heat until slightly thickened Been in our family for 5 generations

Mary .?.nu Ogdt':�;.

1 can string beans - drained

1 ca,1 wi:;x beans -drained

1 can kidney beans - drained

1 can g�rhanzo beans - drained

1 tbsp. dry parsley

BEAN SALAD

1 small onion - chopped

1/2 cup wine vinegar

1/2 cup olive oil

1/2 cup sugar

Add saL:, pepper, and garlic �O"-Y''.er i.:C taste. Mix and let stand 24 hours. Can be mixed with lettuce leaves or mushrooms on plate.

Vayle Robinso1:

BLUE CUEESE DRESSING

Mix 1 cup crumbled blue cheese

2 cups mayo

1/4 cup vinegar

2 tbsp. sugar

1/2 cup sour cream

1 clove garlic minced

Beat till fluffy. Chill.

Debbie Davis

./

LIMABEANCASSEROLE

c canorpkg. green limabeans sma:1canpimento(l/4cup) diced 1cu�gratedcheese

2 tbls. tomatoc catsup 1 can cream of mushroom soup buttered bread or cracker crumks

Mix beans, pimento cheese cats�p and soup. Place in buttered casserole Top with buttered bread or cracker crumbs. Bake at 350 degrees for 2C er 30 min. Makes 6 to 8 servings Easyto freeze.

Shirley DeMunbrum

SWEETPOTATO PUDDING

2 cu�s raw aweet potatoes

1/4tsp salt

1/4tsp cinnamon

l/4 tep. nutmeg dash ofcloves&ginger

3/4cupswhitesugar

1/2 cupbrownsuga�

legg yolk

1/4 cupmilk

Mixaboveingred. together andpourinto greased�akingdish. Dot with 1/4 stickbutter. Bake45minutestolhourin 350 degreeoven. Serves 2-3.

SandieWalters

--------------------------------------------------------�-----------------------------

AsmallamountofCrisco shorteningwillremove grease&inkstains from clothing Beforelaundering garment applyCriscotospotandrub to l0 remove staf.n

ThennormallaunderingwillremoveCrisco.

1/2 cup onion, chopped

1/2 cup celery, chopped

1 cup rice

1 pkg. chopped broccoli

RICE-BROCCOLI CASSEROLE

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar cheese whiz

Saute onions & celery. Cook rice & broccoli separately. Mix the vegetables, add soups & cheese whf:,;. Place rice in casserole as lining for dish. Pour vegetable mixture over it & sprinkle with paprika. Bake at 375 for 10 min. (May be prepared a day or two ahead of time.)

POTATO LATKES (Lot'Keys)

8 grated potatoes (raw)

1-2 seperated eggs

1 tbsp. flour

salt & pepper to taste

1/2 grated onion

3-5 tbsp. oil

Mix drained grated potatoes with egg yolks, flour, salt & pepper. Fold in stiffly beaten whites Heat oil in pan. Drop batter from spoonbrown on both sides. Serve with sour cream or apple sauce.

Barbara Kastellic

POTATO DUMPLINGS

1 cup seasoned mashed potatoes (good way to use left over mashed potatoes)

1 cup of flour (approximate)

1 egg

Mix and knead to soft, not tacky, bread like dough. Roll like bread sticks, and cut every inch Drop in boiling salted water for 15 min. Serve with 1/2 small can tomato sauce & 2-3 tbsp. melted butter.

Barbara Kastellic

4 medium bananas

2 tbsp. brown sugar

1/4 cup fresh orange juice

1/8 tsp. ground nutmeg

BANANAS CARIBBEAN

1/8 tsp. ground cinnamon

1/4 cup sherry

1 or 2 tsp. butter

Preheat oven to 450 degrees F. Butter a lO''x6"x2" baking dish. Peel bananas, cut lengthwise then crosswise into quarters and arrange in baking dish. In asmall bowl combine sugar, orange juice� nutmeg, cinnamon, and sherry. Pour over bananas; dot with butter. Bake 15 to 18 minutes, or until bananas are tender and translucent. Baste once or twice during baking. Serve hot with poultry, pork, veal or ham, or use with whipped cream as a dessert. 8 servings (Bananas raised locally are especially good for this recipe.

Sharon Purkerson /

THEIMA's CANDIED YAMS

Peel raw sweet potatoes. Slice lengthwise. Cover with water (just to top) D0t 'ir:'.th b't'te1: l tsp v;:,.,,:.lla. 1,2 cup s..igar. Cooi<. slowly tU a· s_yrup forms and potatoes are done. About 40-45 minutes in electric frypan. 25U degrees boil for 15 minutes then �?.5 degrees until done.

Julie Schenk

CORN ON THE COB

8 ears s,;-1eet corn

1 cup soft butter

2 tbsp. prepared mustard

2 tsp. prepared horseradish

2 tsp. salt dash of pepper snipped parsley

Combine butter, mustard, horseradish, salt & pepper. Cream until light and fluffy. Strip husk & silk from corn. Spread each ear with butter mixture. Bake in 450 degree oven, 20-25 minutes.

JoAnn Engquist

HOME BAKED BEANS

2 cups Great Northern beans

1/2 cup salt pork, cubed (I use bacon)

3 tsp. salt

1/2 cup brown sugar

1 tsp. dry mustard

4 tbsp. molasses

1 small onion. chopped

Soak beans overnight. Add remaining ingred., place in bean pot. Add enough liquid to cover Bake 275 degrees 6-8 hours or until tender. Add more liquid if needed. Yield 6-8 servings.

Julie Schenk

PENNSYLVANIA DUTCH BEANS

3 stri?B bacon, chopped

1 su:all onion

1 tbsp. cornstarch

1/4 tsp. salt

1/4 tsp. dry mustard

1 tbsp. brown sugar

1 tbsp. vinegar

1 #303 can green beans

Fry bacon until crisp, drain all but 1 tbsp. drippings, add onion & brown lightly. Stir in cornstarch - drain beans, reserving 1/2 cup liquid. Stir bean liquid into this mixture - cook until boiling. Blend in brown sugar, spices, & vinegar. Add beans and heat thoroughly. Serves 4

Gail Stark

FRIED GREEN TOMATOES

Sprinkle with corranesl, seasoned with salt and pepper. skillet with bacon drippings.

M. Hartman

CORN CUSTARD

3 ears fresh Fla. corn

4 tbsp. butter or marg.

2 tbsp. finely chopped onions

2 tbsp. finely chopped green pepper

1 1/2 cups milk

2 tsp. sugar

3/4 tsp. salt

1/2 tsp. chili powder {opt)

1 tbsp finely diced pimento (opt)

2 eggs, beaten

Cut corn from cobs & scrape {about 2 cups) set aside. In a large saucepan heat butter, add onion & pepper - cook 2 minutes. Stir in corn, milk, sugar, salt, & chili powder. Heat just to boiling, add pimento. Gradually stir mixture into beaten eggs. Ladle into buttered 4 oz. cups, almost to top. Set in pan containing l" hot water. Bake in slow oven (325 degrees) 35 min. or until knife inserted comes out clean.

6 servings.

FRIED OKRA

Nancy Maple

Tumble 4 cups cut okra with one cup corrnneal. Season with one teaspoon salt. 1/4 tsp. pepper, saute in heavy skillet with 4 tbsp. bacon drippings.

CABBAGE FIT FOR KINGS

Shred cabbage into 1/4 inch slices dump into boiling salted water put on the lid stand by until water comes to a boil again remove the pot - drain off the water - set aside with the lid still onlet steam a few minutes. Cabbage is now ready to serve.

Bill Clark

PEA PODS

In small skillet, 1/4" olive oil, bit of garlic, add 1 pkg. thawed bean pods, sm. jar sm. button mushers, pickled pearl onions. saute. add slivered almonds to serve. 4 servings

steak, ceaser salad, Fr. bread, pea pods & wine.

Debbie Davis

•·i1ar-garet ·Hartman

2 cups lu ke""�arot w t er 2 envelopesyeast or yeast cak enough flour tomaicea medium

cup

Scald milk. Stir in sugar ,

e. Co to lukewarm. Measurewnrmwater i nto warm bawl and prinkl e in c umbled yeast l Stir inmilk mix ture beaten eggs and half t h fl ir in remaining flour to make s ligh l y s tiffdough. Turn ou t on

floured board

FI.AGSHIP RUM BUNS

(These rum buns are a specialty of a popular Washington seafood restaurant. The recipe leaked out and was printed in the Washington Post).

1/4 cup butter

1/4 cup sugar

1/2 tsp. salt

Combine thes:; ingredients in a bowl

Add 1 cup scalded milk. When lukewarm, add 1 envelope dry yeast. Beat until smooth.

Add:

1 beaten egg

1 1/2 tsp. rum extract

1 3/4 cup flour

Beat until smooth

Add 1 3/4 cup more flour and beat again.

Let rise 2 hours; punch down; divide in half. Roll each half until it is 12 x 4 x 1/2 inches in size. Brush each half with: 1 tbsp. butter

2 tbsp. sugar chopped raisins

Roll jelly roll fashion.

Cut each in eighteen 3/4 in. pieces, 3/4 in. thick. Place in well buttered 3 in. muffin tin. Raise 1 hour. Bake at l�OO 15 minutes.

Topping: 1 cup powdered sugar

2 tbsp. hot water

1 tsp. rum extract

Spread rolls with icing as soon as they come out of the oven. Serve hot.

·------------------------------------------------------..Nan��.L�1l!U.---------------------·

HUSH PUPPIES

1 1/2 cup corn meal

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup sifted flour

1 tbsp. sugar

1 medi1.UI1 onion, finely chopped

3/4 cup milk

Mix all ingredientG. Drop a teaspoon of batter for each puppy into deep fat (360 degrees). Fry until golden brown. Drain well.

Shirley DeMunbrun

BUTTER BISCUITS

J. cup flour

1/4 tsp. salt & cream tartar

2 tsp. baking powder

1/4 cup oleo

1 tsp. .:,1.,H1, 1/3 cup milk

Sift dry ingredients, cut in butter, add milk, knead 8-10 times. out, cut bake 10 min. Makes 4 large or 6 small biscuits.

Julie Schenk

1/2 cup milk

1/2 cup water

2 tbsp. veg. oil

1 pkg. dry yeast

MAYFAIRS SOURDOUGH STARTER MAYFAIR PURSE

1/2 cup warm ij20

2 tsp. sugar

1 1/2 tsp. salt

2 1/3 cup sifted flour

Combine milk, water and oil and bring to a boil - cool to lukewann. Dissolve yeast in warm water. A�d tsp. sugar and salt to wann mixture. Stir liquid into flour just enough to blend. Cover & stand in warm place till sour - 18 hours.

Julie Schenk

1/4 cup brown sugar

1/4 cup molassas

1 tbsp. salt

2 tbsp. shortening

1 1/2 cup boiling water

1 pkg. yeast

1/4 cup warm water

2 1/2 cup rye or whole wheat flour

3 to 4 cup white flour

Combine first 5 ingredients, stir and cool. Add yeast mixture and flour. Let rise once, punch down and let raise in pans. Bake at 350 degrees about an hour. Don't forget to grease pans.

8 3/4 -9 3/4 cups unsifted whole wheat flour

4 tsp. salt

2 pkgs. dry yeast

1 1/2 cup milk

1 1/2 cup water

1/2 cup honey

6 tbsp. (3/4 stick) margarine

In large bowl thoroughly mix 3 cup flour, salt and undissolved yeast. Combine milk, water, honey, and margarine in a saucepan. Heat over low heat until liquids are warm. (margarine does not need to melt) Gradually add to dry ingred. and beat 2 minutes at medium speed of electric mixer, scraping bowl occaoionally. Add 1 cup flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out into lightly Ilour=dboard; cover dough with bowl and let rest for 10 minutes. Then knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in w�rm place, free from draft, until doubled in bulk, about 50 minutes. Punch dough down, turn out onto lightly floured board. Divide dough in half; shape each half into a loaf. Place in 2 greased 8 1/2'' x 4 1/211 x 2 1/2" loaf pans. Cover let rise in warm place, free from draft, until doubled in bulk, about 50 minutes. Bake in moderate oven (375 degrees F.) 35-40 minutes, oruntil done. Remove from pans and cool on wire racks.

Jo Ann Engquist

SWEDISH RYE BREAD

100% WHOLE WHEAT BREAD

1 tsp. soda

1 tsp. salt

1/4 tsp. baking powder

2 cups corn meal

CORN LIGHT BREAD

1/2 cup sugar

4 tbsp. shortening

2 cups buttermilk

1/2 cup flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add corn meal and flour alternately. Melt shortening, in loaf pan and add to mixture. Sprinkle a little corn meal in loaf pan. Heat pan, and pour mixture into the hot pan. Bake in moderate oven (350 degrees) 45 to 60 minutes.

Connie Ross

SOURDOUGH JACK's GOLDEN HONEY BREAm

Make 1 qt. basic batter

All of 1 cup starter in large bowl add 2 cup warm water and 2 1/2 cup flour

Mix, cover and set in warm spot overnight 10-12 hrs. Always be sure to replace your one cup of starter for future use.

Bread - Make basic batter - allow to set overnight

scald 2 cup milk

2 tbsp. butter and 1/4 cup honey (melt in milk)

Cool to lukewarm; add 1 pkg. yeast and stir; add to basic batter

Sift 2 cups wheat flour and add 1/4 cup wheat germ

Blend until smooth: 2 tbsp. sugar

2 tsp. salt

2 tsp. soda

Sift over top of dough. Stir gently; set dough in warm spot, cover and let set for 30 minutes.

Break down and sift in (up to) 4 cups white flour until dough is stiff to stir with spoon. Turn out on floured board and knead with hands. Work in remaining flour, kneading with heels of hands 100 times until the dough is light and satiny to touch. Don't knead too long or include too much flour; break into sections, fold over and seal. Place in greased pans. Pans should be half full. Grease tops, set in warm spot, let double. Preheat oven to 400 degrees. Bake 20 minutes. Reduce to 325 degrees and bake until bread shrinks from sides.

SHORTBREAD

4 oz. sugar

7 oz. unsalted butter

11 oz. flour

Sift flour and sugar into butter - mix with hands - chill - roll. Bake at 300 degrees for 10-12 minutes

Beat powdered sugar into egg white, brush on.

Bill Clark

4 cups flour

1 tsp. salt

1 cup shortening

1 envelope dry yeast

1/4 cup lukewarm water

SOUR CREAM TWISTS

1 egg & 2 egg yolks

l cup light sour cream

1 tsp. vanilla

3/4 cup sugar for. board (approx.)

Sift flour with salt, cut into �hortaning as for pie crust. Soak dry yeast in water. Beat. the egg and yolks together & combine with the sour cream, dissolved yeast and vanilla. Add to flour and shortening mixture & blend thoroughly. Let rise in refrigerator for 2 hrs. Sprinkle sugar lightly on bread board. Place dough on sugar & sprinkle more sugar over the top of the dough. Roll out to a square about 10-12". Fold dough into center from either side, roll out and repeat the folding process 3 more times, using a little more sugar each tima to prevent dough from sticking, making four times in all. Cut the dough into strips 3/411 wide & 4" long. Sprinkle with sugar & shape into twists. Lay on an ungreased cookie sheet several inches apart. No additional rising is required. Bake in moderate oven (375 degrees) about 20 min. or lightly brown. Makes 3 dozen rolls.

Jo Ann Engquist

ALASKA SOURDOUGH PANCAKES

In a warm place overnight set: Sourdough starter

2 1/2 cups flour

2 cups warm water

1 tbsp. sugar

Next morning: Take out one cup starter - refrigerate

Add to remaining sourdough: 1 tsp soda

1 tsp salt

2 tsp sugar

2 tsp cooking oil

1 or 2 eggs

Bake on griddle in usual manner.

Martha McHenry

BUTTERMILK PANCAKES

1 egg

1 cup buttermilk

1/4 cup sugar

2 tbsp. melted butter

1 tsp soda

1/2 tsp. salt 1/2 tsp. baking powder

1 1/4 cup flour

Mix all ingredients together and cook as usual,

Barbara Kastellic

HELPFUL HINTS

Store your baking powder well away from the stove. In case of fire you()/ ✓ don't want to reach over the flames for your baking powder. C:0

Have one salt shaker at stove with salt & pepper already mixed.

Barbara Kastellic

1 pkg. dry yeast

1/4 cup water

1 env. dry onion soup mix

2 cup water

2 tbsp, sugar

ONION BREAD

1 tsp. ·salt

2 tbsp. grated parmesan cheese

2 t0sp. shortening or salad oil

6-6 1/2 cup flour

Soften yeast in 1/4 cup warm water. and sinuner, covered, f-;r 10 minutes. shortening to hot soup and stir well.

Combine soup mix with 2 cups water Add sugar, salt, cheese, and Allow to cool to lukewarm.

Stir 2 cups flour into soup mixture and beat well. Then add yeast and blend. Add enough of the rest of the flour to make a moderately stiff dough. Turn out on a lightly floured board and cover with bowl. Let rest 10 minutes.

Knead until smooth and elastic, about 8-10 minutes. lightly greased bowl, turning once to coat surface. until double (about 1 1/4 -1 1/2 hrs).

Place dough in a Cover and let rise

Punch down and divide in half. Cover and let rest 10 minutes. Shape and place in loaf pans or shape in long tapered loaves and place on greased cookie sheet. Cover and let double -1 hr. Bake 375 degrees30-35 minutes.

Jo Ann Engquist

SOURDOUGH CINNAMON ROLLS

Combine at room temp. 8 hrs: 1/2 cup starter

1 cup evap. milk

2 cup flour

Beat and blend in: 1/4 cup soft butter

J tbsp. sugar

1 egg

Combine and add: 1 1/2 cup flour

1/2 tsp. soda, salt, baking powder

Knead and roll out. Brush melted butter over (2 tbep)

Save one edge clear to seal

Sprinkle with: 1/4 cup brown sugar

1 1/2 tsp. cinnamon

1/4 cup raisins

Roll jelly roll fashion. Cut 9-12 rolls - dip in melted butter. Arrange in 13" pan. When double bake 375 degrees 30-35 minutes.

Margaret H«-rtman

PUMPKIN BREAD

3 1/2 cup flour

2 tsp. soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup salad oil

4 esos

2 cup pumpkin

2/3 cup water

1 cup nuts (pecans)

Sift di·y ingred. into a large bowl. Stir in remain:i.ng ingred. & mix till blended. Add nuts last. Grease & flour three one-pound coffee cans & fill

3/4 full. Bak�.· 1 hour at 350 degrees. Con2ie Ross

3 cups milk

1 1/4 cups� cornmeal

3 eggs

2 tbsp. butter, melted

1 3/4 tsp. baking powder

1 tsp. salt

Stir meal into rapidly boiling milk. Cook until very thick - stirring constantly to prevent ,scorching Remove fr,.,m heat 3.nd allow to cool. The mixture will be cold and stiff. Add well beaten egg, salt and melted b1•t:ter. Beat with electric mixer 15 minutes. Pour in well greased (large) cassarole. Bake for 30 minutes at �75 degr• 0 s. Serve from ca.:ii::acole by spoonfuls.

Mary Ann �-l;:;en

1/2 cuo mashed sweet potatoes

3 tbsp. sagar

1 pkg. yeast

5 1/2 cups flour

1 1/2 tsp. salt

Dissolveyeast in1 3/l► cup warm wat2r; add sugar and potato. Let stand 1 hour. Then add flour; kne3d about 5-10 min.

Let rise 1 hour; knead 3-5 min.

Shape into loaves and let rise 45-55 min. till double in bulk. Bake at 360degrees 3C to 40 minutes.

Ellie Sites

BANANA BREAD

1/4 lb. butter

1 cup sugar

2 eggs

1 tsp. baking sod�

Cream butter and sugar

Add eggs and bananas

3-4 mashed ripe bananas

dash salt

2 cups flour

1 tsp. baking powder

Beat and add salt, flour, bakiug soda, and baking powder

Place in loaf pan - greased

Bake at 350 degrees for 1 hour. Makes 1 loaf.

Debbie Davis

SWEET POTATO BREAD

l) 'l /

TORTILIA CASSEROLE

2 pkgs flour tortillas (12 tortillas)

3 cans cream of m;1shroom soup

3 cups water

l 10 oz pkg. sharp cheddar cheese

1 10 oz. can greei.1 chilie. peeled

Warm soup and add water. Allow to simmer. Grate cheese and chop chilis 2nd add to soup Grease casserole dish Line with tcrtillas. Add layer of sauce then layer of cheese. Make three layers, finishing with cheese Use chiiis according to taste. Some varieties are much hotter than others. Bake in 350 degree oven for 45 min. covering for the first 20 to 30 min. Serves 6. Terrific change of pace with steak or hamburgers.

Paula Hulick

aAMBURGER CASSEROLE

1 lb ground beef

1 tsp salt

1/4 tsp pepper

l med onion. chopped

2 8oz. cans tomato sauce

15 oz pkg. egg noodles

2 cups sour cream

1/2 cup shredded chedder

brown 'i.>eef add salt. pepper onion, and tomato sauce Cover, sim:ner for 30 min cook noodles dUtil tender. o::�rain. Place 1/2 mEat mixture ;_,1 oottom of caoserole dish (greased) place 1/2 noodles in this & add l cup sour cream. Repeat with remai.,ing ingred. Top with chedder cheese. Bake at 350 degrees for 30 min or bubbly.

Julie Schenk

5 tbsp. wesson oil

3 tbsp. flour

4 large onions, chopped

2 cloves garlic, chopped

CHICKEN SAUCE PIQUANT

1-3 lb. chicken pepper, salt

1 can peas, drained

1-3 oz. can mushrooms

2 1/2 cups canned tomatoes

Brown flour in oil. add onions and garlic. Cook until golden brown; add tomatoes and simmer until well cooked. Add chicken (chicken should be cut into pieces and browned first). Add enough water to make gravy. Cook slowly. covered, until meat is tender. Just before serving add mushrooms and peas, serve over rice. Serves 6.

Christine Mazzer

MEXICAN CHICKEN

1 chicken (cut up)

1 small can green chilies. sliced

1 chopped onion

1 can mushroom soup

1 lb grated cheddar cheese

3 jalapano peppers

1 pk�. Dorita taco corn chips

pimcntoes

cook chicken with a little water and covered either in 325 degree oven for 1 hour or on stove. Bone and shred meat. Mix all ingred. together including broth from chicken (do not,·incl,ude cheese & pimento). Place in casserole dish and top with cheese. Decorate with pimento strips. Heat in oven 30-35 minutes at 350 degrees. Serves 4.

Sandie Walters

RICE CASSEROLE

1 cup Uncle Bens converted rice

1 can beef boullion

1 1/2 cans water

1 can mushrooms, drained

3/4 stick margarine

1 lg. onion, chopped

2 sticks celery, chopped

1 tbsp. oregano

Brown onion and celery in margarine; add rice; add boullion and 1 1/2 cans water, mushrooms and oregano. Bake at 300 for 1 1/2 hours.

Christine Mazzer

CRAB IMPERIAL

1 lb. cooked crab meat

1 egg, beaten

1/2 cup mayonnaise

2 tbsp. melted butter

2 tbsp. evaporated milk

salt and pepper

1/4 cup grated parmesan cheese

Pick over crab meat but leave in lumps. Mix ingred. except cheese. Place in greased casserole, sprinkle with cheese. Bake 25 min. at 350. serves 4

Janice Kirkland

HAWAIIAN CHICKEN

2 cooked chickens

saute 1 green pepper - fine strips garlic, 2 tbs. oil

add 1 can cream of chicken & 1 can cream of mushroom soup juice from 13 oz. can pineapple tidbits

2 tbsp. soy sauce

add chicken cubes, pineapple juice, chestnuts. 1 can sliced mushrooms. top with almonds Serves 8. cook 5 min serve over 2 cups rice,

simmer, add 1 can sliced water

Debbie Davis

SMOTHERED SHRIMP

3 cans (4 1/2 oz. each) shrimp or 1 lb. frozen shrimp (cooked)

1 cup finely chopped onion

1/2 cup finely chopped green onions (scallions)

2 to 4 garlic cloves, minced (according to taste)

1/2 cup butter or margarine

2 tablespoons flour

2 1/2 cups water

1 can (e oz) tomato sauce

2 bay leaves

1 tbsp. Worcestershire sauce

1/4 tsp. hot pepper sauce

5 whole allspice, crushed

1 tsp. salt

1 tsp. sugar

1/2 tsp. thyme

1 lemon slice

5 cups cooked rice

2 hard cooked eggs

Drain shrimp, rinse. Cook onion, scallions & garlic in butter until soft . Blend in flour, Add water, tomato sauce and all ingred. except shrimp, rice and eggs. Cover, simmer about 10 min., stirring occasionally uncover, continue cooking over low heat until mixture is reduced by about half. Add shrimp; heat. Serve over fluffy rice garnished with sliced eggs.

Sharon Purkerson

SKILLET HAM SALAD

1/4 cup chopped green onions

1/4 cup chopped green pepper

2 cups diced cooked ham

1 tbsp. fat

Cook onion, green pepper meat is lightly browned. mixing lightly. stir in Makes 4 servings.

3 or 4 medium potatoes, cooked,diced(3 cups

1/4 tsp. salt, dash pepper

1/4 cup mayonnaise or salad dressing

1/2 lb. sharp American cheese, diced

and meat in hot fat, stirring occasionally til Add potatoes, salt, pepper and mayonnaise. Heat cheese and heat until it begins to melt.

Nancy Sellers

1 lb. pasteurized Fla. blue

crab meat

2 tbsp. chopped onion

2 tbsp. melted fat or oil

2 tbsp. flour

3/4 cup milk

1 tbsp. lemon Juice

1 1/2 tsp. powdered mustard

DEVILED CRAB

1 tsp. Worcestershire sauce

1/2 tsp. salt

3 drops tabasco

dash pepper

dash cayenne pepper

1 egg, beaten

1 tbsp. chopped parsley

1 tbsp. melted fat or oil

1/2 cup dry bread crumbs

Remove any remaining shell or carilage from the crab meat. Cook onion in fat until tender, blend in flour Add milk gradually and cook until thick. stirring constantly. Add lemon juice and seasonings. Stir a little of the hot sauce into the egg; add to remaining sauce, stirring constantly. Add parsley and crab meat; blend well. Place in 6 wellgreased, individual shells or 5 oz. custard cups. Combine fat and crumbs; sprinkle over top of each shell. Bake in a moderate ovan, 350 degrees F, for 20 to 25 minutes or until brown. Serves 6.

HAMBURGER RECIPE# 2,899

adjust amounts to portions needed.

Saute onions in butter, add ground beef, salt and pepper, cook

alternate layers of meat and coarsly shredded cabbage. Start and end with cabbage layer

pour 10 1/2 oz. can condensed tomato soup over - Bake covered 1 hour in 350 degree oven.

variety: add coarsely ground cheese in with cabbage layers or on top or a bit of onion

Nancy Mapel

CHICKEN 'N 'ERBS

1 4 lb. roasting chicken,cut up

2 tbsp. bacon fat

butter or oleo

approx. 6 tbsp flour

3 cups milk

2 1/2 tsp. salt

1/8 tsp. pepper 3/4 tsp. thyme 3/4 tsp. sage

Wash and dry chicken. Cook in bacon fat until golden brown. Put in 12"x8"x2'' or 2 qt. casserole. Oven at 325 degrees.

Add butter to drippings to make 1/2 cup. In skillet add flour and blend. Stir in other ingred. cook until smooth and thickened. Pour over chicken, bake, uncovered about an hour.

Serving idea: Chicken, rice, tossed salad, You may like more sauce, so I increase milk and flour to get a good amount to pour over rice too.32

6 servings

Nancy Maple

4 chicken breasts

1/4 cup flour

1/2 tsp. salt

CHICKEN BREASTS SUPREME

1/4 tsp. paprika

dash of pepper

1/4 cup butter

Shake chicken breasts with flour, salt, pepper and paprika in paper bag Nelt butter and dip each breant i.n it. Place pieces in a deep pan or skillet and dribble any remainiPg butter over top of the chicken. Cover with foil. Bake at 325 degrees for 90 minutes. Uncover the last 15 minutes to brown. Place on hot platter and pour mushroom sauce over the chicken.

MUSHROOM SAUCE

1/2 pt. whipping cream

1/2 pt. sour cream

l onion chopped

1 stick of butter

2 large cans mushrooms - drained salt to taste

Brown onions in butter over low heat, add flour to thicken slightly, then add mushrooms Add creams, salt to taste and heat slowly to almost boiling - but do not boil. Serve hot over chicken breasts. This sauce can be reheated and served the next day over baked potatoes.

Shirley DeMunbrum

ORIENTAL CASSEROLE

1 lb. seasoned sausage

1/2 green pepper, chopped

1 1/2 cup thinly sliced onion

1 1/2 cup chopped celery

4 cups boiliug water

2 envelopes dehydrated noodle soup

1/2 cup rice (uncooked)

1/2 small can pimentos

1/2 cup sliced almonds

crumble and brown sausage., drain. Saute pepper onion and celery, add soup and rice. Add water and pimento. Mix well. Dump into a baking dish or pan. Cover for the first 40 min. With oven set at 350 degrees continue cooking without lid for 1 1/2 hours.

by submitted by Rita Gillespie Vayle Robinson

BARBECUED CHICKEN

Ba�becue Sauce:

3 tbsp. tomato catsup

2 tbsp. vinegar

1 tbsp. lemon juice

2 tbsp. worcestershire sauce

3 tbsp. �rown sugar

1 tsp. dry mustard

1 tsp. chili powder

1 tsp. paprika

l tsp. black pepper

Roll chicken in this sauce. Put in skillet covered with foil. Cook at 500 degrees for 15 minutes, then turn to 300 degrees and cook 1 hour.

Shirley 0eMunbrun

OPEN FACE CRAB MEAT SANDWICH

Cream until light & fluffy:

1 pkg. cream cheese (8 oz)

1 tsp. worchestershire sauce

1 tbsp. minced chives

1 tsp. lemon juice

1/2 tsp. salt

drain and flake 1 can (7 1/2 oz) crab meat stir crab meat into cheese mixture spread on 6 large slices Russian rye bread (or 1 loaf of party rye if you want to make hors d'oeurves) and place on cookie sheet top each with a slice of tomato blend 1/2 cup each of mayonnaise, & grated sharp chetldar cheese; spread spoonful of this mixture on each sandwich

bake sandwiches at 350 degrees for 15 min., or until heated through and bubbly.

JoAnn Engquist

POT ROAST

On defrosted roast put Adolphs meat tenderizer, fork in well, let stand about 20 minutes.

Heat 2 tbsp. cooking oil in heavy pot.

With paper towel, rub roast with kitchen bouquet.

Salt & pepper

Brown in hot fat in pot.

When 3/4 brown - add dried onions & brown rest of way.

Place rack in pot undet· meat.

Add bay leaf, bouillon cube & a cup of water (or more if desired) reduce heat, simmer covered about 2 hours.

Add 1 can (8 oz) tomato sauce, cut potatoes & carrots

Put 1/2 cabbage on top of roast (not in liquid) simmer covered another 40 min. or 1 hour.

Pour 3/4 of liquid in another pan & make gravy if desired.

Ken Waite

SAUSAGE FONDUE

1 1/2 lb. sausage

2 tbsp. minced onion

1/4 cup chopped pimento

1 tsp. dry mustard saute well, drain and set aside

12 slices of bread, remove crusts

6 eggs, beaten

1/2 tsp. salt

2 tbsp. worcestershire sauce

1/2 cup milk

beat eggs, add seasonings.

Line greased pan with 6 slices of bread. Spoon over with sausage mixture. Cover with 6 slices of bread, then pour over egg & milk mixture, chill overnight. Bake 1 hour at 325 degrees F. You may wish to decorate with olives and pimentos in strips (good for a crowd at Christmas)

FORGOT TO TAKE THE ME�T_FROM THE.FREEZER

1 frozen chuck roast 1 pkg. dry onion soup mix

preheat oven to 325 degrees place frozen chuck roast in 13 x 9 pan cover roast with onion soup mix cover and tightly seal pan with foil place in oven and cook for several hours

(a 3-4 lb. roast usually takes 4 1/2 hrs. at the most)

Paula Hulick

SHORT RIBS

Put ribs in fry pan, salt & pepper, brown. Add quarteres potatoes, carrots, whole onions and enough water to cover. Simmer 2-2 1/2 hours

Julie Schenk

1 cup chopped onion

2/3 cup green pepper, chopped

1/2 cup celery, chopped

3 tbsp. salad oil

2 lb. ground beef

TEXAS TACOS

1/2 cup catsup

2 cups water

1 tbsp. worcestershire sauce

2 pk. corn chips (6 oz)

8 oz. shredded Longhorn cheese

1 tbsp. chili powder few drops bottled hot pepper sauce

2 cans (6 oz) tomato paste

cook onion, gr. pepper & celery in oil until tender. Add gr. beef & brown, add rest of ingredients, sinnner 1 hr. stirring occasionally. Serve over corn chips & sprinkle with cheese. Makes 6-8 servings.

Chris Mazzer

SWEET and SOUR SPARE RIBS

5 lb. meat

shake ribs in seasoned flour

lay in pan and cover with sliced onion

bake 2 1/2 hrs. at 300 degrees covered

pour on sauce: 3/4 cup catsup

2 tbsp. vinegar

2 tbsp. worcestershire

1/4 cup sugar

3/4 cup water

bake 1/2 hr. uncovered

Julie Schenk

SAIMON LOAF

1 large can salmon (take out bones & skin)

1/2 pint sour cream

1/2 stick margarine, melted

1 egg

l sm. onion, chopped

1/2 cup crumbs (corn flake)

Mix first 5 ingredients, place in greased pan, top with crumbs, bake 1 h�. at 350 degrees.

Chris Mazzer

SOUR CREAM PORK CHOPS

Brown chops in skillet, remove chops, pour off grease except 2 tbsp. Add 2 tbsp. flour, 1 pkg, onion soup mix

Add 1 3/4-2 cups water

Replace chops & bake 350 degrees for 1 hour

Again remove chops and add 1/2 cup sour cream to make gravy

Sandie Walters

BITS OF BEEF

2 1/2 lb. sirloin of beef tenderloin

1/2 pt. salad oil

2 tsp. curry powder

2 cloves garlic, mashed

1/4 tsp. tabasco

1 tbsp. salt

3 oz. rum

Or.ions, green pepper, tomato wedges, mushrooms, pineapple

Marinate meat overnight

Place on skewers alternately with vegetables

Broil to med. rare or well done as desired

Serve on bed of rice

Margaret Hartman

1/4 cup wine vinegar

1/4 cup cooking oil

1/4 cup catsup

2 tbsp. soy sauce

SAVORY POT ROAST

2 tbsp. worcestershire sauce

1 tsp. dried rosemary, crushed

1/2 tsp. dry mustard

Brown pot roast in oil, sprinkle with salt, make sauce, pour over roast, bake covered 350 degrees; time depends on size of roast. Vegetable can be added to this also.

Julie Schenk

FORFUR BRIDIES

pastry mix

1/2 lb. hamburger

1 small carrot, diced

1 med. onion, diced

salt and pepper

1 am. potato, diced

Something to moisten "either" 3-4 tbsp. canned soup, gravy, or mushroom sauce or 1/4 cup bouillon made with 1/2 cube or 1/2 tsp. powdered.

Roll out pastry, cut in salad plate size, mix all ingredients, put some in middle of each bridie, fold over, flute, prick with fork. Bake 400 degrees for 25 minutes. Yield 4

Julie Schenk

HELPFUL HINT

The cupboard never has enough tomato soup, especially when the husband keeps eating it as soup.

Nancy Maple

2/3 cup olive oil

1/3 cup wine vinegar

2 cloves garlic, minced

1 tbsp. oregano

BAR-B-QUE SAUCE

1 tsp garlic salt

1/4 tsp pepper

Mix ingredients together. Use to marinate and grill chicken or beef.

Julie Schenk ---------------------------- ----------------------------- ----- -

Spice up Your Hamburgers With:

BEER BURGER SAUCE

1/2 cup catsup

1/2 cup beer

2 tbsp. sugar

2 tbsp. worcestershire sauce

2 tbsp. vinegar

salt and pepper

Mix all together in saucepan and simmer for 20 minutes.

Kay Bancroft

HOT WEATIIER ROAST

Cook on a rack - uncovered

4 lb. or more size roast - chuck tip, shoulder or rump heat 300 degrees for one hour to kill surface bacteria then reduce heat to 150 degrees and cook for 10 hours. Does not heat the house and really tenderizes any cut of beef - also good for fresh ham or pork roast.

Mary Ann

Ogden

----------------------------------------·-----------------------------------------------

Brown 4-6 pork chops

Brown 2 tbsp. flour in drippings. Add water until thick and add 1 can tomatoes that has been cooked down.

Season with chopped onions and salt

(an old cracker dish) Serve over white rice

Mary Ann Ogden

•-•---------------•-------•------------------••--•-------------•--•----•--•--•-•-••-••••a

LIME GLAZED CHICKEN

Bake whole or cut up chicken at 350-375 until about half done Glaze several times with lime glaze: juice of 1 lime & 1 orange (must be fresh) 1 cup sugar; heat until sugar dissolves - do not boil. 1 egg

well beaten - add to Juice mixture & cook at low heat until slightly

thickened.

Mary Ann Ogden

SOUTHERN PORK CHOPS & TOMATO GRAVY

BLACK BEANS & RICE WITH CHICKEN

Cook as much chicken as people to be served until tender Use chicken stock to make saffron rice (I use tumeric instead of saffron) Add oregaI\'.> (pinch) rosemar.y (pinch) gar.lie to taste and salt

Cook till sticky stage an<i strip chicken from bones and mix in. Use canned black beans (Columbia bla•�k bean soup or Kirby black beans) poured over rice that has bean mi::ed with chicken

Mary Ann Ogden

FISH BREAD (or LOAF)

Mix and bake just as you would for meat loaf only using:

Fish fillet - grind

can tomatoes

chopped onion

bread crumbs

chopped bacon - if fish used is not fat

Bake in 2" deep pan (about)

The type of fish most often used is Kingfish.

Ellie Sites

SESAME CHICKEN

1 1/2 punds of chicken breasts flour

1 egg

milk

1/4 c. breadcrumbs

1/4 c. sesame seeds

salt & pepper

1/8 tsp. garlic powder

1/2 tsp. poultry seasoning butter

skin and bone chicken and cut into 2" pieces toss in flour, dip in beaten egg with milk

roll in breadcrumbs, sesame seeds, salt and pepper, garlic powder and poultry seasoning (combined)

saute gently in butter about 10 min. until lightly browned.

Serves 4

or cut into smaller pieces for hors d'oeuvres can be served hot or cold

Debbie Davis

1/2 cup shortening

1 1/2 cups sugar

2 eGgS

2 oz. red cake coloring

1 tbsp. cocoa

1 tsp. soda

RED VELVET CAKE

1 cup buttennilk

2 1/4 cups plain flour

1 tsp. salt

1 tsp. vanilla

1 tbsp. vinegar

Cream shortening, add sugar. Add eggs one at a time basting after each addition. Add cake coloring and cocoa. Sift flour and salt together and add alternately with buttermilk. ,o not beat soda and vinegar. Sprinkle soda on batter, then pour vinegar over batter mixture and stir until well blended. Bake in 3 layer cake pans at 350 degrees for 30 to 35 min.

Filling: 1 cup butter or margarine

1 cup sugar

1 tsp. vanilla

2 tbsp. cornstarch

l cup water

Cream butter and sugar vntil fluffy. Cook together vanilla, cornstarch, and 1 cup water until real thick. Cool. Combine with butter and sugar mixture a:d be�t til like ub.!.pped. ct'e'am. Frost cake. Good, very moist,

Alice Wilson

KEY LIME CAKE

l pkg. lemon cake mix

1 cup water

4 eggs

1 pkg. instant lemon pudding

1 cup salad oil

1 tbsp. lime juice (Key lime)

Mix together in bm.•l, beat well two min. Bake at 325 degrees 45 min. Punch holes in cake with fork, while warm pour icing on.

Icing: 2 cups powder sugar

1/3 cup Key lime juice

Mrs. Stan Robins

1/2 cup butter

1 cup sugar

3 beaten eggs

1 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. nutmeg

HOOTENHOLLER WHISKEY CAKE

1/4 cup milk

1/4 cup molasses

1/4 tsp. soda

1 lb. seedless raisins

2 cups chcpped pecans (walnuts will do, but pecans are better)

1/4 cup bourbon

First, take the whiskey out of the cupboard, and have a small snort for medicinal purposes. Now, cream the butter with the sugar and add the beaten eggs. Mix together the flour, baking powder, salt and nutmeg, and add it to the butter mixture. Then add the milk. Now put the soda into the molasses and mix it up and add that. Then add the raisins, nuts and whiskey. Pour it into a greased and floured loaf pan and bake it at 300 degrees for two hours. Your whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better, too, if you buck it up once in a while by stabbing it with an icepick and injecting a little more whiskey with an eyedropper. Good for Christmas.

Betty Allen

BIACK BOTTOM CUPS

8 oz. cream cheese

1 egg

1 1/2 cup sugar

6 oz. choc. chips

1 1/2 cup sifted flour

1/4 cup cocoa powder

1 tsp. baking soda

1 cup water

1/3 cup cooking oil

1 tbsp. vinegar

1 tsp. vanilla

Preheat oven to 350 degrees. Line muffin tins. In small bowl, blend cream cheese, egg, 1/3 cup sugar, and 1/8 tsp. salt till smooth. Stir in choc. chips and set aside. Into mixing bowl, sift remaining sugar, flour cocoa, baking soda, and 1/2 tsp. salt. Stir in water, oil, vinegar, vanilla, and beat until smooth. Fill muffin tins 1/3 with cocoa mixture spoon cream cheese on top and bake 30.-35 minutes.

JoAnn Engquist

1 egg

3/4 cup sugar

2 tbsp. flour

1 1/4 tsp. baking powder

OZARK PUDDING

1/8 tsp. salt

1 tsp. vanilla

1/2 cup chopped nuts

1 cup chopped apple (not too fine)

Beat egg until thick and foamy. Add sugar gradually & beat until smooth. Mix flour, baking powder & salt & stir into mixture. Add vanilla, nuts & apple. Bake in greased 8" pie pan at 350 degrees for 35 min. Serve with whipped cream flavored with powdered sugar & almond or vanilla. Serves 6. This is like a torte.

Paula Hulick

1 1/2 cups sugar

PRUNE CAKE

1 tsp. soda

1 cup wesson oil(butter or lard) 1 tsp. vanilla

3 e�ms pinch salt

2 cups flour

1 tsp. nutmeg

1 cup buttermilk

1 cup chopped nuts

1 tsp. cinnamon 1 cup prunes (cooked & chopped)

1 tsp. allspice

Cream sugar & wesson oil, add eggs, alternate dry ingredients with buttermilk. Add prunes, nuts & vanilla. Bake in 300 degree oven 1 hr. or until done. Bake in 9" x 13" pyrex dish.

Buttermilk Icing: 1 cup sugar

1/2 cup buttermilk

1/4 cup butter

1 tbsp. white corn syrup

1/2 tsp. soda

1/2 tsp. vanilla

Mix all ingredients together and cook to soft-ball stage. Do not beat. Pour over cake while hot. Very moist & spicy.

Diana Waite

CARAMEL-CHOCOIATE LAYER SQUARES

SO light caramels

1/3 cup evap. milk

1 pkg. German choc. cake mix

3/4 cup oleo - melted

1/3 cup evap. milk

1 cup chopped nuts

1 cup semi-sweet choc. chips

In heavy saucepan combine caramels & 1/3 cup evap. milk. Cook over low heat, stirring constantly until melted. Set aside - grease & flour 13 x 9 inch baking pan. Combine cake mix, butter, 1/3 cup evap. milk & nuts. By hand stir until hold together. Press 1/2 of dough in prepared pan. Bake at 350 degrees for 6 min. Sprinkle choc. chips over baked crust. Spread caramel mixture over choc. chips. Crtnnble reserved dough over caramel. Bake 15-18min., cool slightly, refriger�te 30 min.

Martha McHenry

OLD GERMAN PASTRY

3 cups flour, 1 cup shortening, 1 tsp. salt; cut together to corn meal consistency in small bowl. Mix: 2 egg yolks, 3 tbsp. white vinegar, 3 tbsp. water. Add to flour mixture. You may work dough as much as necessary. Makes 3-9" single pie crusts. Keeps in refrigerator very well.

JoAnn Engquist

YELLOW CAKE WITII LEMON JELLO

yellow cake mix (1 pkg)

lemon jello, small pkg

4 eggs

3/4 cup salad oil

3/4 cup water

Beat 4 or 5 minutes. Bake in 350 degree oven for 35-li0 minutes. While still hot, poke full of holes, Mix juice of 2 lemons with 2 cups powdered sugar and pour over cake.

Diana Waite

CANDY BAR COOKIES

Base: 3/4 cup butter

3/4 cup powdered sugar

1 tsp. vanilla Blend in 2 cups flour

2 tbsp. evaporated milk 1/4 tsp. salt

Roll out dough 1/2 at a time on floured surface, to a 12 x 811 rectangle. Cut into 3 x 1 1/2" rectangles or 2" squares. Place on ungreased baking sheet. Bake at 325 degrees 12-16 min. until lightly browned. Cool Spread with 1 tsp. filling and 1/2 tsp. icing. Decorate with pecans half.

Caramel filling: Combine 1/2 lb. (28) caramel candy or 1 pkg. butterscoth pieces & 1/4 cup evap. milk. Heat until melted. Take off heat & add 1/4 cup butter, 1 cup powdered sugar & 1 cup chopped pecans (opt).

Chocolate Icing: Melt 16 oz. pkg. semi sweet choc. morsels with l/3cur milk (evap.) over low heat. Remove & stir in 2 tbsp. butter, 1 tsp. vanilla, and 1/2 cup powdered sugar. 3-4 dz.

Betty Smith

1 cup shortening

l tsp. salt

1 tsp. vanilla

BROWN RIM COOKIES

1 cup sugar

2 eggs well beaten

2 1/2 cups sifted flour

Combine shortening, salt and vanilla. Add sugar then beaten eggs & mix well. Add flour & beat thoroughly. Drop from teaspoon on greased baking sheet. Flatten by stamping with a glass covered with a damp cloth. Bake in 350 degree oven for about 12 min. (about 3 1/2 dz.)

Diana Waite

HELPFUL HINT

Buy perma prest sheets on sale to make colorful curtains for bedrooms.

Barbara Kastellic

WONDERFUL FUDGE

l stick butter

l tall can evap. milk (14 1/2 oz)

2 lbs. granulated sugar (4 1/2 cups)

1/2 lb. marshmallows

2 oz. unsweetened chocelate

1 12 oz. pkg. or two 6 oz. pk3. chocolate bits

3 bars (4 oz. each) sweet chocolate

l tsp. vanilla

2 cups chopped nuts

In a large heavy pot, stir together over moderate heat the butter, canned milk and sugar. Bring to a boil. Cover.

Boil 5 minutes & turn off heat. It is slightly golden in color. Add marshmallows and stir until melted. Add chocolate, one kind at a time. stirring as it melts. Add vanilla and nuts. Blend. Pour into a buttered jelly roll pan (10 x 1611 ) and smooth out evenly. Let s�and until firm, then cut into l" squares. Makes 5 lbs.

1/2 cup chopped dates

1 cup candied orange slices cut up fine

2 tbsp. flour

1/2 cup sugar

1 cup boiling water

MIX THOROUGHLY, COOK UNI'IL THICK AND LET COOL. THEN MIX TOGETHER THE FOLLOWING:

1 cup light brown sugar

1/2 cup shortening

2 eggs

1 1/2 cup flour

1 tsp. soda

1 tsp. vanilla

1 cup chopped nuts (optional)

SPREAD HALF OF THIS DOUGH IN A GREASED CAKE PAN, SPREAD DATE MIXTURE OVER THIS AND THE REMAINING DOUGH ON TOP OF FILLING.

Bake at 350 degrees for 30-35 minutes. Cut in bars and put a little powdered sugar frosting on.

2 cup sugar

4 eggs

1/4 cup butter,

1/4 cup milk

Mix and bake in

soft

1 tbsp. flour

1 tbsp. meal

1/4 cup lemon juice

unbaked shell 1 hour at 350 degrees.

Judy Cook

Diana Waite

LEMON CHESS PIE

1/2 cup butter

1 3 oz. pkg. cream cheese

1 cup sifted flour

EMPONDAS de DULCE

powdered sugar sifted

1 cup jam or marmalade

1/3 cup sugar -1 tsp. cinnamon

Beat butter and cheese until blended with electric blender. Blend in flour. Shape dough in smooth b�ll; wrap in foil. Place in frig overnight. Remove 30 minutes befcre using. Roll dough to 1/8 inch thickness on sugared board. Cut with 3 inch cookie cutter. Place 1/2 tbsp. jam in center. Moisten edge with water, fold over to form half circle. Place on cookie sheet. Bake 15 minutes at 375 degrees. Mix sugar with cinnamon. Roll tarts in mixture.

FUDGE

3 pkgs. semisweet chocolate bits (use small pkgs).

8 oz. jar marshmellow creme

15 oz. Hershey bar without nuts

Put above ingredients in bowl and set in warm oven to soften.

4 1/2 cups sugar

1 stick of Margarine

1 13 oz. can Carnation evap. milk

Bring these ingredients to a boil and boil five min.

�fter the boiled ingredients have ceased to steam,pour into other mixture and stir {don't have to beat) until thick. (You need large container to mix these two sets of ingredients together). Pour onto greased_ (buttered) pan (large). When cool, cut and store in refrigerator.

CREAM CHEESE POUND CAKE

3 sticks margarine

1 (8oz) pkg. cream sheese

3 cups sugar dash of salt

1 1/2 tsp. vanilla

6 large eggs

3 cups sifted flour

Cream margarine, cream cheese, and sugar til light & fluffy. Add salt and vanilla & beat well. Add eggs, one at a time, beating well after each addition. Stir in flour. Spoon mixture into greased 10 inch tube pan & bake at 325 degrees about l 1/2 hours.

Mrs. Carl Walden

APPLE CRUMBLE

Peel and slice: Add:

3 or 4 large apples, pinch of salt, nutmeg

Mix together, add 3/4 cup flour, l cup sugar, 1/2 cup butter

Bake in 350 degree oven for 40 minutes.

Vayle Robinson

Ne..\-:y Lamm

1 box lemon cake mix

1 box instant lemon pudding

4 eggs 1/2 cup oil

1 cup water

Blend & beat 2 min. Bake according to pkg. While cake is still warm, perforate with fork and work in glaze.

Glaze: 2 tbsp. melted butter

2 tbsp. warm water

2 cups powdered sugar

1/2 cup lemon juice

Blend all ingredients.

As chocolate cake - substitute chocolate cake mix & chocolate instant pudding.

As yellow cake - use white cake mix & vanilla instant pudding & use own favorite icing.

GRASSHOPPER PIE

Crust: Combine 1 1/4 cups crushed chocolate cookie wafers with 1/3 cup melted butter, pat into 9 inch pan and chill.

Filling: 2/3 cup milk, scalded

24 marshmallows

2 oz. green creme de menthe

1 oz. white creme de cacao

1/2 pint whipping cream, whipped

Add marshmallows to scalded milk in double boiler, stirring often until they blend into smooth mixture. Cool to room temperature. Then add creme de menth and creme de cacoa. Fold whipped cream into mixture and pour into chilled chocolate crust and freeze a minimtnn of two hours. If frozen overnight, it should be partially thawed before serving. Makes 8 portions.

Bill Clark

STRAWBERRY PIE

1 cup sugar

1 cup water

1 heaping tbsp. cornstarch

3 tbsp. strawberry jello

food coloring

strawberries

Lay berries whole or sliced in a 9'' baked pie shell. Cook sugar, water and cornstarch until thick. Cool and add jello and food coloring. Pour over pie crust filled with berries and chill.

Judy Cooley

COCONUT CAKE SUPREME

4 egg whites

2 3/4 cup sifted cake flour

4 tsp. baking powder

3/4 tsp. salt

3/4 cup butter or shortening

l 1/2 cup sugar

1 tsp. vanilla

1 tsp. almond extract

1 cup milk or coconut milk

Place egg whites in bowl and bring to room temperature. Measure & sift flour, baking powder and salt three times. Cream shortening well, then add 1 cup sugar and blend well. Beat egg whites until fluffy. Gradually add 1/3 cup sugar, beating until stiff peaks form. Add flavorings to milk alternately with flour to creamed mixture. Beat well. Fold egg white mixture into batter. Pour into three greased round 8" layer pans.. Bake in mode1·ate oven 350 degrees 25 to 30 minutes. Place on cake rack to cool.

WHITE FROSTING

2 cups sugar

1 cup water

1/8 tsp. salt

1 tsp. white vinegar

3 egg whites

1/2 tsp. vanilla

1/2 lb. fresh coconut

Combine sugar, water, salt, and vinegar in a heavy saucepan. Cook over medium heat stirring constantly until clear;without stirring cook until mixture forms a thin thread when dropped from spoon.(240 degrees). Beat egg whites until stiff. Add hot syrup, beating constantly. Continue beating until frosting holds shape. Add vanilla. Spread between layers topping with fresh coconut. Cover top & sides of cake and pile with • freshly grated coconut.

Shirley DeMunbrun

3 eggs

1/2 cup brown sugar

1/8 tsp. salt

1 cup dark corn syrup

PECAN PIE

1 tsp. vanilla

1/2 cup butter

1 cup pecans

Beat eggs. Add sugar, syrup, salt, with plain pastry. Put pecans in a Bake in moderate oven (350 degrees) to top while baking.

vanilla, and butter. Line pie pan layer on pie crust. Add filling. 50 to 60 minutes. Pecans will rise

Jenice Kirkland

blend 1 can cond. milk, 4 egg yolks, 1/2 cup lime juice; fold in 1 stiff egg white; put in cooked pie shell top with meringue of 3 egg whites, 6 tbsp. sugar, 1/2 tsp. tartar. Cook 350 degrees til brown. serves 811 pie.

Debbie

Davis

L17

KSY LIME PIE

4 eggs, slightly beaten

2/3 cup sugar

1 1/3 cup white Karo

PECAN PIE

2/3 tsp. vanilla

1/4 tsp. salt

1 1/3 cup pecans

Add ingredients to eggs; pour into shell. Bake 15 minutes at 450, then 40 min. at 350. Chill.

Judy Cook

·------------------------- ------------- ---- -------------- -------- -----------

FRUIT COCKTAIL CAKE

1 1/2 cups sugar

2 cups flour

2 tsp soda

1/4 tsp salt

2 eggs

1 can fruit cocktail, size 303 can (do not drain)

Mix all together in bowl and pour into 9 x 13 pan (greased). Sp4inkle batter with 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 350 degrees for 40 min. As soon as cake is done, poke holes in top and pour topping over.

Topping: 3/4 cup powdered sugar

1/2 cup can milk

1 cube butter

Boil 2 mins. and add 1 cup coconut; spread over top. Delicious.Serves 8-10

Leah Bowen

TUNNEL FUDGE CAKE

Cream 3/4 lb. butter, beat in 6 eggs, one at a time. Add 1 1/2 cup sugar, then 2 cups flour, beating continuously. By hand, mix in 1 pkg. double dutch chocolate fudge frosting mix. Add 1-1 1/2 cup chopped walnuts - coarse. Pour into bundt or angel cake pan. Bake at 350 degrees for 1 hour. Cool 2 hours before removing from pan. A good "lunch box" cake, easy to slice thin. Do not ice - but de1icions with vanilla ice cream.

Debbie Davis

CHOCOLATE WONDER CAKE

Put in mixing bowl 1 1/2 cups flour, 1 cup sugar, 1 tsp. salt, 1 teaspoon soda, 3 heaping tablespoons cocoa, 6 tablespoons salad oil, 1 tablespoon vinegar, 1 teaspoon vanilla. Pour in 1 cup cold water and beat well. Bake in 8 inch square pan, 35-40 min. at 350

Julie Schenk

degrees.

2 1/2 cup graham cracker crumbs

l 1/2 sticks margarine

1 1/2 cup sugar

2 cans cherry (or blueberry) pie filling mix together 1 cup milk & 2 pkg. topping mix

Combine graham cracker crumbs with 1/2 cup sugar & margarine. Blend 1 cup sugar, whipped topping mix and cream cheese. Spread half of crumb filling in 13 x 9 cake pan, alternating layers of whipped mixture with pie filling. Serves 10

Kay Bancroft

PECAN TOSSIES

Pastry: 1 3oz. pkg. cream cheese

1/2 cup butter

1 cup flour

Let cheese & butter soften and blend together. Stir in flour, chill 1 hour. Shape in 1" balls, place in muffin pan. Press dough against bottom and sides.

Pecan Filling: 1 egg

1 tbsp. soft butter dash salt

3/4 cup brown sugar

1 tsp. vanilla

2/3 cup pecans

Beat together egg, sugar, 1 tbsp. butter, vanilla and salt until smooth. Divide 1/2 pecans among pastry lined pans; add egg mixture. Top with remaining pecans. Bake 350 degrees in oven 25 min. or until filling is set. Cool - remove from pans. makes 1 doz.

Barbara Kastellic

SALLYI s CAKE

Pour 1 cup boiling water over 1 cup pitted, cut up dates. Set aside. Cream 1 cup margarine

1 cup sugar and add 2 eggs and 1 tsp. vanilla

Add Dates

Mix in: 1 3/4 cup flour

1 tsp. soda

2 tbsp. or more of cocoa

1/2 cup chocolate chips

1/2 cup chopped nuts

Pour into pan. Sprinkle 1/2 cup choc. chips and 1/2 cup chopped nuts over top for frosting before baking. Bake at 350 degrees for 35-40 min.

Anita Peterson

1 cup sugar

3 tbsp. butter

3/4 cup water

::. tbsp. vanilla

CHERRY ROLL

1 1/2 cups flour

1/2 t'sp. salt

3 tsp. baking powder

Cream butter & sugar. Add sifted flour, salt and baking powder with water. Then vanilla. In sauce pan bring to boil 1 cup sugar, a�d 1 can � cherries includin3 juice. Remove from heat. Add juice of 1/2 a lemon. Pour batter into greased 9" x 12' pan. Then spoon cherry mixture over batter spreading cherries. Bake 30-35 min. in 350 degree oven. Serve warm, topped with whipped cream.

BANANA NUT CAKE

1 1/2 cup sugar

1/2 cup butter or olea

2 cup flour

1 cup mashed bananas (about 3)

2 egg yolks

1/2 tsp. salt

1 tsp. vanilla

1 tsp. baking powder

1 tsp. soda dissolved in 4 tbsp. milk

1 cup nut meats (chopped)

Mix all ingredients and then fold in 2 egg whites, Bake 350 degrees till cake springs back.

Connia Ross

3 slightly beaten eggs

1 CU? canned pumpkin

1 cup sugar

1/2 cup dark corn syrup

1 tsp. vanilla

PUMPKIN PECAN PIE

1/2 tsp. cinnamon

1/4 tsp. salt

1 unbaked 9" pastry shell

1 cup chopped pecans

In small mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla cinnamon and salt. Mix well. Pour into unbaked pie shell. Top with chopped pecans. Bake at 350 degrees 40 min. or until knife inserted halfway between center & edge comes out clean. Chill, serve topped with whipped cream.

Kay Bancroft

CARAMEL POPCORN

2 cups brown sugar

2 sticks ole.o

1 cup light corn syrup

Boil S minutes with a big pinch of salt. After taking off stove, add 1 tsp. soda to syrup. Pour over 7 qts. popped corn. Put in oven 1

hour at 200 degrees, stir every 15 min.

Julie Schenk

GRANDMOTHER's ICE CREAM

Beat 8 eggs well; then add:

1/2 cup buttermilk (optional)

2 large cans evaporated milk

1 can Eagle Brand

3/4 tsp. vanilla (1 1/4 tsp if no fruit)

1 tbsp. flour or 1 tsp. cornstarch

1 pint whipping cream (optional)

1 1/2 cup sugar

2 pkg. frozen fruit (or equal fre$h)

Mix Well. Add whol!milk to fill freezer can. Makes 4-5 quarts.

JL�dy Cook

2 cups flour

2 tsp. soda

1/4 tsp. cinnamon

1/2 tsp. powdered cloves

3/4 tsp. ginger

MOLASSES CRISPIES

3/4 cup shortening

1 cup sugar

1 egg unbeaten

1/4 cup molasses

Sift together first 6 ingredients. Thoroughly mix shortening with next 3 ingredients until light and fluffy. Beat in flour mixture just until easy to handle. Start heating oven to 350 degrees. Form dough into 3/4" balls. Place 211 apart on greased cookie sheet. Bake 15 min. as cookies cool they become crisp.

Connie Ross

1 cup light brown sugar

3/4 stick margarine

2 eggs

1 tsp. vanilla

1/2 cup pecans

Beat eggs. Add melted butter, then sugar, vanilla and nuts. Bake in unbaked pie shell for 25 to 30 minutes at 350 degrees.

Gwen Edmondson

2 cup sugar

1/2 cup oil

2 cups flour

3/4 cup cocoa

2 eggs

1 cup milk

1 cup coffee

1 tsp. baking

2 tsp. soda powder

1 tsp. vanilla salt

Mix flour, sugar, cocoa, baking powder, soda, & salt well. Add eggs.

Then add milk, oil & coffee. Mix well. Add vanilla & mix again. Bake at 350 degrees for 35-40 min in 13 x 9 x 2" pan.

Christine Mazzer

PECAN PIE

MARCELLA's CHOCOLATE CAKE

1 unbaked pie shell (9 in)

3 to 4 baking apples

1/2 cup sugar

2 tblsp. flour

1/2 tsp. nutmeg

2 tbsp. lemon juice

Spread over top: 1/2 cup sugar

1/2 cup flour

1/2 stick butter

Place in a paper bag and bake for 1 hour at 425 degrees.

Gwen Edmondson

Sift together and put in center of 9'' pie plate,

1 1/2 cups flour

1 tsp. salt

1 1/2 tbsp. sugar

Mix: 1/2 cup oil, 2 tbsp. milk and pour into flour mixture in pie tin.

Mix together with fork. Use fingers and press out to form shell. Bake at 425 degrees 12-15 min. Cool.

Filling:

1 10 oz. pt�g. frozen strawberries (thawed)

2 egg whites

1 cup sugar

1 tbsp. lemon juice

1/2 pint whipping cream

Add strawberries, Beat egg whites until fluffy in large mixer bowl. lemon juice and sugar. Beat 15 min. at high speed. Pour in cooled crust and freeze. Serve frozen. Fold in whipped cream

Gail Stark ---------------------------------------------------------------------------------------

CONGO SQUARES

1 box light brown sugar

1 stick melted butter

Blend sugar and butter

Add 3 eggs

2 3/4 cups self-rising flour (sifted twice)

1 tsp. vanilla

1 small pkg. chocolate drops (Nestles Semisweet)

1 cup chopped nuts

Bake in greased pan 350 degrees for 35 minutes.

Gwen Edmondson

MILE HIGH STRAWBERRY PIE

1/3 cup shortening

2 squares chocolate

1 cup sugar

1/2 tsp. vanilla

2 eggs

3/4 cup sifted cake flour

1/4 tsp. salt

1/2 cup nut meats

Melt shortening & chocolate, low heat. stir constantly, cool

Beat sugar and vanilla, add eggs, one at a time. Beat until well mixed. Add sifted flour and salt -add nuts - blend well. Turn into greased pan 7 by 11 inches. Bake at 325 degrees for 25 minutes. Cut into squares. Cool in pan. Makes 24 squares.

Bill Clark

1/2 lb. butter

1 3/4 cup sugar

4 eggs, separated

1 cup milk

2 1/2 cups flour

2 tsp. baking powder

1 tsp. vanilla

Mix baking powder and flour. Cream butter; add sugar and cream until fluffy. Add yolks of eggs, one at a time. Add milk & flour alternately. Add vanilla. Add 1/4 lb. walnuts; fold in egg whites. Pour in 3 layer pans. Bake at 350 degrees for l hour.

Connie Ross

COCONUTTIES

2 cups brown sugar

3/4 cup cream

1 tsp. vanilla

1 tbsp. butter

2 cups dry coconut

Open a fresh coconut the day before you plan to make the candy. Grate it and place it in the sun to dry out. Mix brown sugar, cream and butter together. Allow to boil for 12 minutes. Add dry coconut, vanilla and drop on greased board

Dolly Powers

Blend 1 cup sugar and 1/2 cup shortening

Add: 1 egg - mix at #3 speed {or medium) until light and fluffy

Add: 1 cup dates, 2 cups diced fresh apple peeled and diced fine. 1/2 cup nuts, chopped.

Add: 1 cup flour, 1 tsp. soda, 1 tsp. salt, 1 tsp. vanilla

Beat very well. Bake at 350 degrees about 35-40 min. in a 9'' square greased pan. Top with whipped cream. Serve·s- 9

Gail Stark

SAUCEPAN BROWNIES

GRANDMAI s YELLOW CAKE or BLACK WALNUT

FRESH APPLE CAKE

1/4 lb. butter

1 cup graham cracker or vanilla wafer crumbs

1 cup coconut

1 cup walnuts or pecan (pieces)

1 can Eagle Brand Condensed Milk

Melt butter; add layers - cr�bs, coconut, walnuts

Pour milk over mixture

Bake 30-40 minutes at 350 degrees. Cool slightly, cut in squares.

Bill Clark

2 pkgs. bakers german choc.

1 tbsp. butter

3/4 cup sugar

1/4 tsp. baking powder

1/8 tsp. salt

3/4 cup finely chopped pecans

2 eggs

1/4 cup unsifted flour

1/4 tsp. cinnamon

2 tsp. vanilla

Melt chocolate and butter over hot water. Stir. Cool. Beat eggs until foamy, then add sugar, 2 tbsp. at a time, beat until thickened (5 min. on elec. mixer) Blend in chocolate. Add flour, baking powder cinnamon, and salt. Blend well. Stir in vanilla and nuts. Drop by tsp. onto greased baking sheet. Bake at 350 degrees until cookies feel "set·' when very lightly touched, 8-10 min.

3 er 4 large green mangos

2 cups sugar

1 tsp. nutmeg

4 tbsp. butter

1 pie shell

Line pie plate with pastry. Peel and slice thin, enough mangos to fill the shell. Mix sugar and nutmeg and spread over mango slices. Dot with butter. Top with solid or lattice type pastry. Bake for 15 min. at 425 degrees. Reduce temperature to 350 degrees and bake 45 minutes longer.

BROWNIE DROPS

Gail Stark

GREEN MANGO PIE

Dolly Powers

MINT CANDIES

1 small pkg. cream cheese

1 lb. sifted powdered sugar any flavoring to taste {pep�ermint, wintergreen, or cinnamon) any desired coloring.

Have cheese room temperature. Work in sugar with a fork as long as possible, then kneed with hand until sugar is all worked in. It should be fairly £inn, not sticky or dry. Pinch off piece, dip in granulated sugar, press into mold, then push out on waxed pap�� and leave to dry. (may be frozen after they are dry)

Normajean Sanders

RAW SUGAR COOKIES

cream:

1 cup shortening

2 cups raw sugar or light brown

2 eggs

2 cups self-rising flour

1 cup nuts

Adds: 1 cup oatmeal

1 1/2 cup granola cereal choc. chips

wheat germ candy orange slices for any 2 adds use extra egg

Mary Ann Ogden

CHESS PIE

1 unbaked pie shell

1 stick oleo melted add: 1 1/2 cups sugar

3 eggs one at a time

1 tsp. vinegar

1 tsp. vanilla

Pour in pie shell and bake at 300 degrees 45 min. to 1 hour.

V.ariations: Pecan Chess - 1 cup pecans on top

Almond Chess-1 cup almonds on top

Lemon Chess - 1/2 lime or lemon instead of vinegar

Mary::Ann Ogden

RAW

SUGAR BROWNIES - FUDGE TYPE

1 stick oleo and 4 squares chocolate melted

Add:

2 cups raw sugar (or white)

4 eggs one at a time

1 cup nuts

1 cup flour - no leavening

Bake at 350 degrees 30-40 minutes.

Mary Ann Ogden

CALAMONDIN PIE

Graham cracker crust

1 can condensed milk

3 egg yolks

1/2 cup calamondin juice or wild orange juice or tangarine juice

Mix 1st two & stir in juice. Pour in pie shell & chill

Mary Ann Odgen

COBBLER TOPPING

1 stick oleo

1 cup flour

1 cup sugar

Cut in oleo and blend until oleo the size of peas

Use on Cherry pie filling -1 can

canned peaches -1 large can

apple slices - sweeten & use nutmeg & cinnamon

Bake at 375 degrees until very crisp

Mary Ann Ogden

COCONUT ICE CREAM

This is good to use if you have a lot of fresh coconuts

Use 1/2 qt. coconut milk & 1/2 qt. whole milk

1/2 pt. whole cream

8 eggs - beaten

1-1 1/2 cups sugar

Turn vanilla bottle upside down and count to four. Add 1 cup grated fresh coconut and persuade someone to crank.

Mary Ann Ogden

NO BAKE DROP COOKIES

1 cup sugar

1/2 stick butter

1/4 tsp. vanilla

2 tbsp. cocoa

1/4 cup milk

Bring to a good boil for 2 1/2 or 3 minutes. Remove from heat. ADD: 1/4 cup peanut butter 1 1/2 cups uncooked quick cooking oats.

Drop by spoonful on waxed paper.

Vayle Robinson

CREAM PUFFS

Melt in pan 1/4 lb. margarine, when melted

1 cup water

Add 1 cup flour and stir thoroughly until mixture leaves side of pan.

Take off heat, let cool. Add 3 eggs, one at a time. Be sure to mix thoroughly. Drop on baking sheet which isvery lightly greased. Bake in 400 degree oven for 25 minutes.

Mrs. Lagerstrom

DATE CUPS

Mix thoroughly by hand

1 lb. margarine

12 tbsp. powdered sugar

4 cups flour

Put dough size of quarter in midget baking cups. Shape into cups with thumb. Be sure not to grease pans. Bake in 425 degree oven. Bake until light brown - about 10-12 minutes. Put pan with baked cups over cake rack and let cool 2 minutes. Tap bottom of cup and let them fall gently on cake rack,then cool on rack.

Lagerstrom

BROWNIES

Melt together 1/2 lb. margarine

Mix together

4 sq. unsweetened chocolate

2 cups sugar

4 eggs

Add 2 tsp. baking powder

1 1/2 cups flour

2 tsp. vanilla

2 cups nuts

Add melted chocolate and margarine with above ingredients. Do not over mix. Bake at 350 degrees 25-30 minutes.

Lagerstrom

Mrs.

Mrs.

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0

✓1 ,-

2 lb. sirloin beef

flour

1/2 cup butter

2 med. onions, chopped

BEEF STROGANOFF

salt and pepper

2/3 cup tc:nato juice

1/2 cup cooking sherry

1 1/2 �up water

1/2 lb. mushrooms sliced (fresh) 2/3 cup sour cream

Cut meat into thin strips; dredge with flcur, Brown quickly ir. skillet in 1/2 of butter. Remove meat and add remaining butter. Add onione and :nushrooms, cook 5 min. Add meat, sprinkle with salt & pep;-,er, add tomato juice, sherry and water. Bring to boil, cove� and simmer until meat is tender (2 hrs). Season to taste. Stir in sour cream (do not boil) Serve over cooked noodles.

CHICKEN TERl•YAKl

Sauce: 2/3 cup soy sauce

1/4 cup white wine

2 tbsp. sugar

1/2 tsp. ginger

l clove minced garlic

dash onion powder

Marinate chicken 1-2 hrs. turning frequently. Bake 325 to 350 degrees for l 1/2·2 hrs. basting frequently.

Barbara �stellic

·------------------- -----------------------------------------------------------------

HELPFUL HINT 57

•reriyaki sauce may be put:cha.sed ready made.

Connie Ross

1 lb. ground beef

1 egg

1 tsp. salt

2 tbsp. chopped onion

1 tbsp. cornstarch

1 tbsp. oil

1 cup pineapple juice

3 tbsp. cornstarch

1 tbsp. soy sauce

SWEET & SOUR BEEF BALLS

3 tbsp. vinegar

6 tbsp. water

1/2 cup sugar

3 lg. green peppers, sliced

4 slices pineapple, cut up

Mix first 5 ingred; fonn into balls. Brown in oil, drain and set aside. Cook oil & pineapple juice over low heat a few minutes. Add mixture of next 5 ingred.; cook untiljuice thickens constantly. Recipe may be made in advance to this point. Add meat balls, pineapple and peppers. Heat thoroughly. Serve over hot rice. Serves 3-4 sparingly.

Sandie Walters

ENCHILADAS

Sauce: 1/3 cup shortening

3 buds garlic

4 tsp. chili powder (more or less)

2 cups tomato sauce

1 tsp. flour

1 tsp. salt

Melt shortening; brown garlic and remove. Combine flour, chili powder and salt, blend into shortening; add tomato sauce and cook at least 30 min. Soften tortilla in hot grease; dip into tomato sauce. Place grated cheese, onion and cooked ground beef in center of tortilla; roll up and secure with tooth pick. Place in casserole. Repeat with each tortille. When casserole is filled, cover with remaining sauce and sprinkle with remaining cheese and onion. Bake 15 min. in 350 degree oven.

Barbara Kastellic

CHICKEN POPRIKOSH

1 cut up fryer chicken salt, pepper and paprika sprinkled all over Melt 1/4 cup margarine in dutch oven or large frying pan. Add 1 Med. chopped onion; cook till soft. Add one chicken buillon cube and 1 1/2 cup water. Simmer chicken 2Q min. or so until done. Then add sliced potatoes or other vegetables. Cook till tender. Stir in sour cream.

Serves 4.

HELPFUL HINT

Cheese is a great camoflage for vegetables kids sometimes don't like.

Haney Maple

12 large cabbage leaves

2 tsp. salt

1/2 tsp. pepper

1 1/4 lb. ground beef

1 cup cooked rice

1 small onion chopped

1 egg

STUFFED CABBAGE ROLLS

1/2 tsp. poultry seasoning or thyme

2 tbsp. wesson oil

2 8oz. cans tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. lemon juice or vinegar

Cover cabbage leaves with boiling water and let stand for five minutes or until limp - drain. Combine next seven ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides, roll and fasten with toothpicks. Brown in hot wesson oil in large skillet. Pour tomato sauce in. Combine sugar, water and lemon juice. Stir into tomato sauce. Simmer covered, one hour, basting occasionally. Makes 6 servings.

Shirley DeMunbrun

CHICKEN ENCHILIDA CASSEROLE

1 chicken or 4 chicken breasts

2 10 oz. can cream/chicken soup

1 4oz. can whole green chilies

1/4 tsp. ground sage

1/4 tsp. chili powder

1/2 tsp. oregano

2 cloves garlic pressed

1 lb. longhorn cheese grated

1/4 lb. Jack cheese grated

2 large onions

1 lb. tortillas

Salt & pepper chicken, enclose tightly in foil. Bake at 350 degrees till chicken falls away from bone; about 2 hrs. Cool and debone. Thin soup with stock and little water, add seasonings, stir until hot. set aside.

Arrange in layers in 2 1/2 qt. casserole tortillas in broken pieces, then add 1/4 chicken, cut fine, cover with 1/4 cheese and sprinkle with onion, 1/4 soup. Repeat process. Bake 375 degrees for 35-45 min. Best to make day before or early in morning, bake before meal. Tortillas can be slightly cooked in hot oil before tearing into pieces.

RUSSIAN FLUFF

1/2 cup rice (uncooked)

1/2 cup carrots

1/2 cup celery

l lb. ground beef

1/2 cup sliced onions

salt & pepper to taste

1 can tomato soup

1 tbsp. sugar

Cook rice, carrots, and celery with enough water until tender. Brown meat and onions, add salt and pepper

Combine all ingredients toge�her and add 1 can tomato soup, 1 tbsp. sugar. Mix all together and bake in 350 degree oven for 45 min. Good, fast and easy.

Judith A. Roy

(7 x 11 x 1 1/2" baking dish - 400 degrees 20-25 minutes)

4 large chicken breasts

1/2-3/4 cup water

2 tsp. salt

2 pkgs. frozen brocoli

*Hollandaise sauce

*Rich cream sauce

3/4 cup blanched, slivered almonds

1/4 cup butter

1 cup heavy cream,whipped or sour cream

1/2 cup Parmesan cheese, grated

Cook chicken and 1 tsp. salt in water. When tender, remove from liquid, cool. Slice each breast in several pieces. Cook broccoli with 1 tsp. salt. Drain. Place broccoli in bottom of greased baking dish. Arrange chicken slices over broccoli and cover with hollandaise sauce. Spread the cream sauce over the hollandaise. Brown the almonds and sprinkle over the cream sauce. Place in oven until thoroughly heated. Remove from oven, top with cream and sprinkle with cheese. Place under broiler about 5 minutes until top is brown. Serves 8.

*Hollandaise Sauce: 1/4 lb. butter

3 egg yolks

2 tbsp. lemon juice dash pepper

1/2 tsp. salt

In a sauce pan heat butter until very hot, but not brown. Put the egg yolks, juice and seasonings into blender and cover Blend. As blades reach full speed, remove cover & slowly pour hot butter into blades. Sauce will thicken.

*Rich Cream Sauce: 2 tbsp. butter

2 tbsp. flour

1/2 tsp. salt

1 cup light cream

1/2 cup sherry

Kelt butter in saucepan over low heat. Add flour, blend well, add salt and cream, stirring constantly while adding. Cook until thick, stirring occasionally. Remove from heat, add sherry.

JoAnn Enp,quist

TAMALE PIE

1 1/2 lb. ground beef

1 1/2 lb. ground pork

1-2 tbsp. chili powder

1 tsp. cumin seed

2 cloves or garlic, chopped

3 tbsp. flour

3 tbsp. crisco salt

4 cups cornmeal

1 cup crisco

1 tbsp. salt

hot water

Brown meat - set aside. Dissolve chili powder, cumin seed and garlic in hot water. Combine flour, crisco and salt in skillet, cook 2-3 min. Remove from heat momentarily to add dissolved spices, add cooked meat mix and simmer while making crust. Make Crust: mix cornmeal, crisco, salt & enough hot water to make a soft paste - line casserole with part of crust, fill with meat mixture - top with rest of crust, bake at 35of ✓.

degrees for 45 min.-1 hr. until crust is slightly browned.

Martha McHenry

chicken breasts

1 sm. chopped onion

1 clove garlic

1 sm. jar sm. mushrooms

1/4 cup all purpose flour

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried thyme

1 can chicken broth

2 bouillon cubes (chicken)

1 cup sauterne

Remove skin from chicken breasts and brown in butter. Remove chicken & in pan you browned chicken sautee rooms. Stir and take from heat. pepper, and thyme. Add broth and add sauterne. Add the chicken to degrees. Double the recipe if 16

5 min. the onion, garlic and mushStir into the mixture - flour, salt, bouillon cubes. Bring to a boil and the mixture and bake 30 min. at 400 pieces of chicken are used.

Judy Cooley

SICILIAN SPAGHETTI cook 2 days

saute 1 lg. onion and fresh sliced mushers add 2 lg. cans tomatoes, 2 cans tomato sauce, 1 can tomato paste, sm. can chef-B-R-D spag. sauce with mushers. Add oregano, basil, onion powder, garlic powder, 1/4 tsp. inst. coffee, parsley. Add chopped celery and bell pepper and 1/4 cup parmesan. Brown & add sm. pork roast. (1st day) 2nd. day - cut up cooked beef roast & add (left-over) 2 pkg. hot Italian sausage browned, 4 raw boned chicken breasts.

Meatballs: meatloaf mix; oregano, 2 eggs, bread crumbs, onions, garlic, parsley, parmesan. Make large meatballs, brown & cook in sauce Use: As lasagne sauce, meatball sandwiches.

Debbie Davis

·-----------------------------------------------------------------·---------------------

SWEDISH SOUR CREAM MEAT BALLS

1 1/2 lb. ground beef

1 egg

1 tsp. salt

1 tsp. dry mustard

1 tsp. paprika

1/4 cup butter

1/2 cup fine dry bread crumbs

1 med. onion, finely chopped

1 tsp. pepper

1/2 tsp. chopped herbs (thyme, oregano, sage,rosemary,marjoram, and basil)

Combine all the ingred. & mix. well. Form into meat balls & brown in butter. This will make about 10 meat balls about 2'' in diameter. Meanwhile prepare sauce.

Sauce: 1 1/2 cup water

1 6oz can tomato paste

2 cup sour cream

2 beef bouillon cubes

2 tsp. worcestershire sauce

Heat the water, add the bouillon cubes & stir until dissolved. Add tomato paste & worcestershire sauce & bring to a boil. Stir in the sour cream, pour over meat balls and simmer about 10 min. or until the sour cream /,,ol is heated through. Serve a lone or with -.10cidles, or rice.

Shirley DeMunbrun

11\ rsce116ne.oL1

4 cups (1 qt) mashed fruit (mash before measuring)

7 cups sugar

pinch of salt

Boil: 1 scant cup water

1 box sure-jell for one minute

Mix strawberries, sugar an<l salt iu large bowl. Pour the boiled water and sure-jell mixture into the berry mixture and continue sti£ring for five minutes. Pour into freezer contain�rs and let set for 24 hours before freezing.

Shirley DeMunbrun

SURINAM CHERRY JAM

2 cups water

3 3/4 cup sugar

3 3/4 cup seeded surinam cherries

Combine sugar and water. Bring to a boil and add cherries. Simmer 20 to 25 min. or until juice thickens slightly. Pour into hoc sterilized jars and seal.

Dolly Powers

Let fruit ripen gradually and then cut fruit in chunks; remove segments from core with fork. Put into colander and rinse with boiling water. Measure 2 cups prepared fruit and 1/2 cup water and let siimner in covered kettle 10 min. Add one cup sugar and l tbsp. lime juice and cook 2:') mill. longer. Pour into ste,::f1.i2:-,;,,.-l jars and seal.

Dolly rowers

FROZEN STRAWBERRY JAM

MONSTERA DELICIOSA PRESERVZS

GUAVA CONSERVES

Wash and half guavas. Gently remove seeds with tsp. being careful not to get any of the meat out. Make a heavy simple syrup out of sugar and water and drop guava shells in and heat thoroughly, but don't over cook. Cool and serve with cream cheese slices on top.

Dolly Powers

GUAVA DUMPLINGS & SAUCE

Cream:

1 tbsp. sugar (or more to taste)

1/3 cup shortening

1 egg

1/4 tsp. baking soda

1/3 tsp. baking powder small amount of water enough flour to make amount desired

Roll out in about 811 rounds. Put 2 tbsp. guava marmalade in center. Bring sides together - twist ends to form dumplings. Bake 325 degrees till brown.

Sauce: 2 eggs

3/4 cup sugar

1/2 can evaporated milk - dilute very slightly

1 tbsp. butter

1 tsp. vanilla

Stir constantly till it comes to boil.

HOT MUSTARD

Ellie Sites

4 oz. dry mustard - soak overnight in 1 cup vinegar (tarragon or wine v.)

1 cup sugar; 2 eggs beaten (Add) Cook in double boiler until thick. Keep in refrigerator.

Mary Ann Ogden

HELPFUL HINT

Instant potatoes are cheaper per portion than fresh (except during sea,wn) Now if I could convince "pater" that they taste as good as the fresh --

Nancy Maple

Do you have an emergency shelf?