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Delightful Dishes Hammond United Methodist Church





What can you do with a recipe?™ Cookbook Publishers, Inc. P.O. Box 15920, Lenexa, KS 66285

1-800-227-7282 The pioneers of the personalized fundraising cookbook industry. This sample cookbook is yours to keep, just for looking at our EASY and PROFITABLE fundraising cookbook program! Since 1947, Cookbook Publishers, Inc. has been turning recipes into cookbooks — and profits — for organizations just like yours! We specialize in custom personalized cookbooks and will be happy to help you create your own one-of-a-kind cookbook. Your sample cookbook contains 235 recipes and is an excellent example of many of our FREE standard features: ♦ ♦ ♦ ♦ ♦ ♦ ♦

New! Mix & Match™ Delightful Dishes ‘‘Demure’’ laminated cover GBC comb binding 4 special pages White 60# paper for recipe pages Alphabetical Index Your personalized Order Form 12 pages of up-to-date Nutritional Information

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New! Mix & Match™ Delightful Dishes ‘‘Demure’’ divider set New! Premiere recipe format Subcategories: see pages 61, 66, 80, and 90 for a few examples Recipe Notes: see pages 3, 10, 23, 24, 25, 26, 37, 73, 75, 82, and 89 for a few examples ♦ Art Fillers: see pages 10, 30, 43, 72, 78, 83, and 96 for a few examples

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Delightful Dishes from

Hammond United Methodist Church

We will typeset your cookbook cover wording on this title page, or you may supply your choice of wording. â?– Did you know you can increase your fundraising cookbook sales and profits simply by choosing the Hardback Cover or 3-Ring Binder Designer Option? You can select one of our standard cover designs for your hardback cover or 3-ring binder, or if you prefer, you can create your own design. See the Cookbook Order Form or call 1-800-227-7282 for pricing and more information. 0910 SMB1009

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Expression of Appreciation

Our organization wishes to express our sincere appreciation and thanks to all those individuals who donated recipes, helped with the compiling and the selling or in any other way contributed to the publication of this wonderful cookbook. COOKBOOK COMMITTEE

You may use our standard appreciation page or write your own and we will typeset in this border.

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‘‘I was hungry and you gave me food, I was thirsty and you gave me drink, I was a stranger and you welcomed me.’’ Matthew 25:35 Hammond United Methodist Church 2900 Harrison St. Hammond, Pennsylvania Established 1909

You may use one black and white photograph or sketch of your choice on this page. We will typeset any wording you want included with the picture.

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UNITED METHODIST WOMEN OFFICERS President............................................ June Smith Vice-President ..................................... Lori Jones Secretary................................ Melissa Robertson Treasurer..................................... Traci McDonald

COOKBOOK COMMITTEE Allison Cook Judy Palmer Melissa Robertson June Smith

This sample book contains approximately 235 recipes and shows our NEW designer-option Premiere recipe format. The pages in the front of the book, alphabetical index and nutritional pages are all included in the prices on the enclosed Price Chart.

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TABLE OF CONTENTS

APPETIZERS, BEVERAGES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 SOUPS, SALADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 MAIN DISHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 BREADS, ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 MISCELLANEOUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97

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FAVORITE RECIPES FROM MY COOKBOOK Recipe Name

Page Number

Copyright © 2010 Published and Printed By Cookbook Publishers, Inc. P.O. Box 15920 Lenexa, Kansas 66285-5920


Appetizers, Beverages


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

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

50 SERVINGS

100 SERVINGS

4 doz. 50 slices or 3 1-lb. loaves 1⁄ 2 lb. 1 c.

8 doz. 100 slices or 6 1-lb. loaves 3⁄ 4 to 1 lb. 2 to 3 c.

16 doz. 200 slices or 12 1-lb. loaves 11⁄2 lb. 4 to 6 c.

11⁄2 qt. 1 qt. 11⁄2 lb. 11⁄2 lb. 3 lb. 11⁄2 gal. 1 pt.

21⁄2 to 3 qt. 13⁄4 to 2 qt. 3 lb. 3 lb. 6 lb. 3 gal. 21⁄2 pt.

5 to 6 qt. 21⁄2 to 4 qt. 6 lb. 6 lb. 12 lb. 6 gal. 1⁄ 2 gal.

61⁄2 lb. 9 lb. 13 lb. 13 lb. 71⁄2 lb.

13 18 25 25 15

25 35 50 50 30

lb. lb. to 35 lb. lb. lb.

lb. lb. to 75 lb. lb. lb.

Salads, Casseroles, Vegetables: Potato salad 41⁄4 qt. Scalloped potatoes 41⁄2 qt. or 1 12x20’’ pan Mashed potatoes 9 lb. Spaghetti 11⁄4 gal. 3⁄ 4 gal. Baked beans 3⁄ 4 gal. Jello salad Canned vegetables 1 #10 can

21⁄4 gal. 81⁄2 qt.

41⁄2 gal. 17 qt.

18-20 lb. 21⁄2 gal. 11⁄4 gal. 11⁄4 gal. 21⁄2 #10 cans

25-35 lb. 5 gal. 21⁄2 gal. 21⁄2 gal. 4 #10 cans

Fresh Vegetables: Lettuce (for salads) Carrots (3 oz. or 1⁄2 c.) Tomatoes

4 heads 61⁄4 lb. 3-5 lb.

8 heads 121⁄2 lb. 7-10 lb.

15 heads 25 lb. 14-20 lb.

Whipping cream

371⁄2 lb. 3 qt. 1 10x12’’ sheet cake 11⁄2 10’’ layer cakes 3⁄ 4 pt.

75 lb. 6 qt. 1 12x20’’ sheet cake 3 10’’ layer cakes 11⁄2 to 2 pt.

150 lb. 12 qt. 2 12x20’’ sheet cakes 6 10’’ layer cakes 3 pt.

Ice Cream: Brick Bulk

31⁄4 qt. 21⁄4 qt.

61⁄2 qt. 41⁄2 qt. or 11⁄4 gal.

121⁄2 qt. 9 qt. or 21⁄2 gal.

Beverages: Coffee

1⁄ 2

1 lb. and 3 gal. water 1⁄ 6 lb. and 3 gal. water 20 to 30 lemons, 3 gal. water

Desserts: Watermelon Fruit cup (1⁄2 c. per serving) Cake

Tea Lemonade

lb. and 11⁄2 gal. water 1⁄ 12 lb. and 11⁄ 2 gal. water 10 to 15 lemons, 11⁄2 gal. water

Copyright  2010 by Cookbook Publishers, Inc.

2 lb. and 6 gal. water lb. and 6 gal. water 40 to 60 lemons, 6 gal. water

1⁄ 3


APPETIZERS, BEVERAGES

Chip Dip 1 (8 oz.) pkg. Philadelphia cream cheese 2 tsp. mustard 2 tsp. ketchup 3⁄ 4 tsp. Worcestershire sauce 5 to 6 tsp. milk (or as needed) 1 Tbsp. salad dressing Diced onion to taste Beat all ingredients together until creamy. Elizabeth Johnson

Cream Cheese Taco Dip 2 1 1 1 1

(8 oz.) pkg. cream cheese (16 oz.) ctn. sour cream ctn. bean dip pkg. taco seasoning mix c. grated Cheddar cheese

Soften cream cheese, then add sour cream gradually, mixing with mixer. Add bean dip and taco seasoning and beat on low speed until well mixed. Put in casserole dish and top with Cheddar cheese. Cover casserole and heat in oven at 325° for 30 to 45 minutes, until heated through. Serve with Doritos and Fritos. Mary Blake

Spinach Dip 1 1 1 1 1

(10 oz.) pkg. frozen, chopped spinach c. mayonnaise c. sour cream pkg. Knorr vegetable soup mix c. water chestnuts, drained and chopped

Thaw spinach; place on paper towel and press until slightly moist. Combine spinach, mayonnaise, sour cream, and vegetable soup mix, then add water chestnuts; mix well. Cover and chill mixture several hours. Serve with assorted raw vegetables. It’s also good served as a salad dressing. Mary Alice Johansen

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APPETIZERS, BEVERAGES

Minced Clam Dip 1 (71⁄2 oz.) can minced clams 2 (3 oz.) pkg. cream cheese 1 Tbsp. lemon juice 1 tsp. Worcestershire sauce 1⁄ 2 tsp. salt 1⁄ 8 tsp. pepper Drain clams. Mix ingredients to creamy stage. Pour into lettuce lined bowl in center of tray with chips, crackers, etc. Robyn Orr

Snack Dip 1 pkg. sour cream 1⁄ 2 tsp. soy sauce 1⁄ 2 tsp. Worcestershire sauce or A.1. Sauce 1⁄ 4 tsp. ground garlic 1 Tbsp. dehydrated onions 1 Tbsp. dehydrated peppers 1 Tbsp. barbecue sauce or catsup 15 drops red hot sauce Add salt to taste. Refrigerate for an hour or so before serving. Christine Smith

Taco Dip 1 1 1 1

lb. Velveeta cheese can Ro-Tel tomatoes lb. hamburger pkg. taco seasoning

Melt cheese in a double boiler or nonstick pan with the juice from the Ro-Tel tomatoes. Chop tomatoes very finely and add to cheese. Let simmer 1⁄2 hour. Cook hamburger until light brown; drain excess grease. Add 3⁄4 cup water and 1⁄ 2 package taco seasoning. Let simmer for 1⁄ 2 hour. Add hamburger to cheese and let simmer for 1 hour, stirring occasionally. Can be used as a dip for Doritos or topping for burritos or tacos. Use your imagination. Nick Olson

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APPETIZERS, BEVERAGES

Cheese Ball Soften 1⁄2 cup sharp Cheddar, 1⁄2 cup cream cheese, and 1⁄2 cup Roquefort cheese. Season well. Mix in chopped pecans and minced parsley. Form into large ball. Roll in minced parsley and chopped nuts. Serve on tray with crackers, chips, etc. Paula Williams, 3rd grade; Jane Daniels, 3rd grade

Avocado-Cheese Dip 1 avocado, peeled and cut into pieces 1 (3 oz.) pkg. cream cheese 1 Tbsp. lemon juice Salt 1 to 2 cloves garlic, peeled and cut into pieces Blend preceding until smooth. Chill in refrigerator and serve with crackers. Patsy Matlock

Broccoli Cheese Dip for Vegetables 1 pkg. frozen broccoli, boiled without salt 1 can cream of mushroom soup 1 roll Kraft garlic cheese Heat together. Dip vegetables or corn chips into this and enjoy! Joanne Brown

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APPETIZERS, BEVERAGES

Little Meat Balls 2 Tbsp. butter 1 small onion, minced 1 medium stalk celery, minced 1⁄ 2 lb. ground beef 1⁄ 4 tsp. curry powder 1 clove garlic, minced 1⁄ 2 c. bread crumbs 1 egg 1⁄ 2 tsp. thyme 1 tsp. pepper 1 Tbsp. grated Parmesan cheese Heat butter in a small skillet. Saute onion, celery, and garlic until golden brown. Place beef in a bowl; add onion mixture and remaining ingredients. Mix lightly with a fork. Shape into 1 inch balls. Drop into boiling soup for 10 minutes. Makes 8 meat balls. For appetizers, prepare as in preceding recipe. Shape into 1 inch balls and saute. Place a toothpick in each before serving. Kathy Johnson

Teriyaki Meat Balls Form 1 pound hamburger into balls. Place in a large, flat roasting pan and cover with the following sauce. Sauce: 1⁄ 2

c. soy sauce c. water 1 tsp. ginger 1 clove chopped garlic

1⁄ 4

Cook for 1 hour, uncovered, at 275°. Serve warm. Randi Tully

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APPETIZERS, BEVERAGES

Baby Meat Balls 2 2 1 2 1

lb. ground beef eggs onion large cans tomato sauce pkg. Lawry’s spaghetti sauce seasoning

Mix eggs and onion and 1⁄2 package seasoning in blender. Add to beef and mix well. Roll in meat balls the size of a large marble. Put in shallow pan and bake until they are cooked through. Put tomato sauce in pan with the other half of seasoning; heat. As the meat balls are cooked, put them in tomato sauce and cook as long as you want to cook down the sauce. Elizabeth Brooks

Ham Swirls Thinly sliced, boiled ham Green olives, sliced 1 jar cheese spread (olive or pimento) Spread the ham slices with the cheese and put slices of the olives on top of cheese. Start at end of ham and roll as you would a jelly roll. Place toothpicks at 1⁄2 inch intervals. Slice between toothpicks and you have an easy appetizer. Pat Thompson

Good Glop Dip 2 c. shredded Cheddar cheese 3 chopped green onions (use stems) 8 slices bacon, fried crisp and crumbled 1⁄ 4 c. slivered almonds Mayonnaise (enough to mix) Mix all ingredients. Refrigerate 24 hours. Add more mayonnaise if necessary when ready to serve. Use as a dip for crackers or large Fritos. Bonnie Tobey

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APPETIZERS, BEVERAGES

Sausage Balls 2 c. Bisquick 1⁄ 2 c. cold water 1 lb. sausage, cooked brown 1⁄ 2 c. shredded Cheddar cheese Mix and roll into small balls. Bake on cookie sheet at 400° for 15 to 20 minutes. Serve with cheese sauce. Melt Velveeta cheese and add a can of tomatoes and green chilies. Use this as a dip or spoon over sausage balls. Jill Jones

Ro-Tel Cheese Dip 1 lb. Velveeta cheese 1 can Ro-Tel tomatoes Combine cheese (cubed) and can of Ro-Tel tomatoes (cut up) and heat until cheese is melted. Great with Doritos chips. Bobbi Turner

Pump ’n Dip 2 2 2 2 2 1

c. sour cream c. mayonnaise Tbsp. dill weed Tbsp. onion flakes Tbsp. Beau Monde seasoning or Bon Appetit round loaf pumpernickel (unsliced)

Mix the first 5 ingredients together and refrigerate overnight. Just before serving, hollow out the loaf of bread, leaving shell intact. Spoon the dip into center of loaf. Tear the bread removed into bite-size pieces and use for dipping. Susan McCoy

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APPETIZERS, BEVERAGES

Onkers 2 c. (8 oz.) shredded Cheddar cheese 11⁄4 c. flour 1⁄ 2 c. butter or margarine, melted Stuffed olives, cocktail wieners, etc. Work cheese and flour together until crumbly. Add butter; mix well with a fork. Mold 1 teaspoon dough around each ‘‘surprise.’’ Shape into ball. Place 2 inches apart on ungreased baking sheet. Cover and chill at least 1 hour. Bake at 400° for 15 to 20 minutes. Serve hot. Makes 3 to 4 dozen. Florence Miller

Quick and Easy Cheese Ball 1 (8 oz.) pkg. cream cheese 1 jar Kraft Roka cheese 1 jar Kraft Old English cheese 1 tsp. Worcestershire sauce Dash of seasoned salt Cheeses must be at room temperature. Mix all ingredients together well. Form into ball and cover with chopped parsley or nuts. Chill until firm. Also good using 1 jar olive pimento and 1 jar pimento. Decorate with stuffed green olives. Laura Smith

Deviled Eggs 6 to 8 hard-boiled eggs 1 tsp. vinegar 2 Tbsp. salad dressing Salt Pepper Paprika Cut eggs in halves. Take out the yolks and mash with fork until fine. Add preceding ingredients, except paprika, and make a smooth mixture. The yolks may need a little more moisture and you can add a little more salad dressing. Place the mixture back in egg whites and sprinkle with paprika. Variation: Joyce Jenkins adds 1 teaspoon mustard to hers. Valerie Winters, Joyce Jenkins

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APPETIZERS, BEVERAGES

Pickled Fish Brine: 2 c. white vinegar 4 bay leaves 1 tsp. whole peppercorns 1 tsp. whole allspice 11â „2 c. white sugar 2 tsp. mustard seed 1 tsp. whole cloves Cut fish (fresh or frozen and thawed) into small pieces. Put in very salty water; soak 48 hours and drain. Then put fish in clear white vinegar and drain. Pour brine over fish. Boil 5 minutes and cool. Store in refrigerator. Mary Lou Zimmerman

Green Tomato Relish 1 peck (8 qt.) green tomatoes 6 green peppers 6 sweet red peppers 7 large carrots, chopped (cook separately) 10 onions 3 stalks celery 2 Tbsp. mixed pickling spice (tie in cloth bag) 5 c. vinegar 5 c. sugar Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (Brine: Use 1â „4 cup salt to 1 quart water.) The next day, drain or squeeze out brine; add carrots which have been chopped or coarsely ground when raw, then cooked. Cook vinegar and spices together; bring to a boil. Add vegetables and cook 10 minutes. Seal while hot. Chris Johnson

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APPETIZERS, BEVERAGES

Wedding Punch 6 pkg. lemon-lime Kool-Aid 1 large can pineapple juice 1 large can grapefruit juice 2 (12 oz.) cans frozen lemonade 5 c. sugar 1 qt. ginger ale 12 qt. water Mix together. Use straight Kool-Aid for the ice ring, if desired. Serves 75. Diane Greene

Russian Tea 2 c. Tang 2 c. sugar 1â „ 2 c. instant tea 1 tsp. ground cloves 2 tsp. ground cinnamon Mix all together. Use 3 teaspoons of mix for 1 cup. Amber Lee

Orange Julius 1 (6 oz.) can frozen orange juice concentrate 1 c. milk 1 c. water 1â „ 2 c. sugar 1 tsp. vanilla 5 to 6 ice cubes Blend 30 seconds in blender. Makes 6 cups. Marilon Parks

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APPETIZERS, BEVERAGES

Hot Chocolate Mix This recipe was given to me by my cousin’s wife. I have never seen it in any other recipe book. I think it is the pudding that makes it so rich and good. 1 (5 or 6 qt.) box powdered milk 1⁄ 2 c. powdered sugar 1 c. Nestle’s Quik 1⁄ 2 c. Cremora 1 box instant chocolate pudding 1⁄ 4 to 1⁄ 2 c. cocoa Combine. Use 1⁄3 cup mix to 1 cup hot water. Ada Young

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Soups, Salads

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A HANDY SPICE AND HERB GUIDE ALLSPICE-a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. Its delicate flavor resembles a blend of cloves, cinnamon, and nutmeg. USES: (Whole) Pickles, meats, boiled fish, gravies; (Ground) Puddings, relishes, fruit preserves, baking. BASIL-the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and poultry. BAY LEAVES-the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish. CARAWAY-the seed of a plant grown in the Netherlands. Flavor that combines the tastes of anise and dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver, canned asparagus. CURRY POWDER-a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs. DILL-the small, dark seed of the dill plant grown in India, having a clean, aromatic taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie. MACE-the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit. (Ground) Delicious in baked goods, pastries, and doughnuts, adds unusual flavor to chocolate desserts. MARJORAM-an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor. USES: In beverages, jellies, and to flavor soups, stews, fish, sauces. Also excellent to sprinkle on lamb while roasting. MSG (MONOSODIUM GLUTAMATE)-a vegetable protein derivative for raising the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey, and cooked vegetables. OREGANO-a plant of the mint family and a species of marjoram of which the dried leaves are used to make an herb seasoning. USES: An excellent flavoring for any tomato dish, especially pizza, chili con carne, and Italian specialties. PAPRIKA-a mild, sweet red pepper growing in Spain, Central Europe, and the United States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings. POPPY-the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. USES: Excellent as a topping for breads, rolls, and cookies. Also delicious in buttered noodles. ROSEMARY-an herb (like a curved pine needle) grown in France, Spain, and Portugal, and having a sweet fresh taste. USES: In lamb dishes, in soups, stews, and to sprinkle on beef before roasting. SAGE-the leaf of a shrub grown in Greece, Yugoslavia, and Albania. Flavor is camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers, stews, and salads. THYME-the leaves and stems of a shrub grown in France and Spain. Has a strong, distinctive flavor. USES: For poultry seasoning, croquettes, fricassees, and fish dishes. Also tasty on fresh sliced tomatoes. TURMERIC-a root of the ginger family, grown in India, Haiti, Jamaica, and Peru, having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, salads. Copyright  2010 by Cookbook Publishers, Inc.


SOUPS, SALADS

Steak Soup 1 stalk celery 1⁄ 2 can tomatoes Frozen vegetables 4 Tbsp. beef bouillon 1 c. flour 1 lb. hamburger 1 stick oleo 1⁄ 2 gal (8 c.) water Pepper 1 c. carrots 1 c. potatoes Make white sauce using 2 of 8 cups water. Add everything, except meat. Saute meat in 2 tablespoons oleo. Drain off grease; add to mixture. Simmer for 1 hour. Peggy Olson

Potato Soup 6 medium potatoes, diced 2 Tbsp. butter 2 carrots, diced 1⁄ 4 c. finely chopped onion 2 Tbsp. flour 1 qt. milk 1 Tbsp. salt 1⁄ 4 tsp. tarragon 1⁄ 4 tsp. basil 1⁄ 4 tsp. Accent 1 chicken bouillon cube Cook potatoes in boiling, salted water until tender. Melt butter in large kettle; add carrots and onion. Cover and cook until tender. Remove from heat; add flour. Stir in milk. Add 1⁄2 of the potatoes. Mash the rest of the potatoes and add with rest of ingredients. Heat until steaming, but not boiling. Rachel Dodd

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SOUPS, SALADS

Plaza III Steak Soup Make a paste of: 1 stick oleo 1 c. flour Add 1⁄2 gallon water. Saute 2 cups ground round steak; drain grease. Add to water mixture. Add 1 cup each of carrots, onions, and celery that have been parboiled. Add 2 cups frozen mixed vegetables. Add: 1 1 2 1

can tomatoes Tbsp. Accent Tbsp. beef base tsp. pepper

Bring to boil, then simmer until vegetables are done. Do not add salt. Can be frozen. Roberta Palmer

Steak Soup 11⁄2 lb. steak, cubed 4 Tbsp. butter 1 (16 oz.) can tomatoes, diced 3 Tbsp. beef base (Schilling’s) 1 tsp. salt 1 tsp. pepper 1 c. chopped celery 1 (10 oz.) pkg. frozen mixed vegetables 1 c. chopped onion 1 c. chopped carrots 1⁄ 2 c. soft oleo 11⁄2 c. flour 2 c. water Brown steak in 4 tablespoons butter. Add 6 cups water, tomatoes, beef base, salt, and pepper. Bring to a boil; cover and reduce heat. Simmer for 30 minutes. Add mixed vegetables, celery, onions, and carrots. Continue to simmer, covered, for another 30 minutes. Combine 1⁄2 cup oleo and flour. Gradually blend in 2 cups water. Add to meat; mix, cook, and stir until mixture is thick and bubbly. Jessie Stewart

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SOUPS, SALADS

Steak Soup 1 lb. chopped round steak 1⁄ 2 lb. oleo 1 c. flour 1⁄ 2 gal. water Black pepper to taste 4 Tbsp. beef granules 1 large carrot, diced 1 medium onion, diced 1 stalk celery, diced 1 pkg. frozen mixed vegetables 1⁄ 2 (No. 303) can tomatoes Make sauce out of melted oleo and flour; gradually add 2 cups water. Stir until smooth, then add the other ingredients, except chopped steak. Set aside. Saute meat in 2 tablespoons oleo until brown; drain. Add meat to sauce and simmer, stirring occasionally, for 11⁄2 hours or until vegetables are tender. Makes 1 gallon. Do not use salt. Can be frozen. If thicker sauce is desired, add more flour and oleo mixture. Alicia Crosby

Miso Soup 4 c. soup stock - Dashi-no-moto (fish broth) 2 tsp. soy sauce 1 tsp. salt 1⁄ 3 oz. wakame (dried seaweed) Green onions, sliced thin 8 tsp. (5 oz.) aka miso (red soybean paste)* Diced tofu (optional) Prepare wakame as directed on package. Cut into 1⁄2 to 1 inch lengths. Prepare broth; add soy sauce and salt. Bring to a boil. Add wakame; bring to a second boil. Add green onions and tofu. Add miso and mix until miso is thoroughly dissolved. Bring to a third boil. Remove from heat and serve hot. Ingredients can be found in oriental food stores. * Shiro miso (white soybean paste) which has a ‘‘sweeter’’ flavor may be substituted. Use 10 teaspoons (6 ounces). Debbie Jenkins

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SOUPS, SALADS

Patio Salad 1 pkg. frozen mixed vegetables (or plain peas) 1⁄ 2 c. water 3⁄ 4 c. mayonnaise 1⁄ 2 tsp. salt 1 c. cooked rice 1 tsp. grated or minced onion 1 c. chopped ham or tuna 1⁄ 2 c. chopped dill or sweet pickles 1 c. Swiss or American cheese, cut in small pieces Cook frozen vegetables just 2 minutes with water and salt. Add rice; stir to moisten all rice and remove from heat. Let stand 5 minutes. Then stir in mayonnaise, pickles, and onions. Add ham and cheese, mixing lightly. Serve on crisp greens with tomato wedge. Serves 6. Keeps well. Sandy Snyder

Chicken Salad 2 to 3 c. diced chicken 1 c. diced pineapple, drained 1⁄ 2 to 3⁄ 4 c. diced celery 1⁄ 2 c. pecan nuts Dressing: 1⁄ 2

c. sour cream c. mayonnaise Salt to taste 1⁄ 2 tsp. Accent 1⁄ 2 tsp. sugar 2 tsp. lemon juice 1⁄ 2

Cook chicken in water with salt, bay leaf, celery, and clove. Mix celery, pineapple, chicken, and dressing together. Refrigerate for several hours. Top each serving with pecans just before serving. Glenda Stone

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SOUPS, SALADS

Make Ahead Slaw Bring to a boil and let cool: 1⁄ 2

c. vinegar c. water 1 c. sugar 1 tsp. mustard seed

1⁄ 2

Soak 1 quart shredded cabbage, 1⁄2 green pepper, some shredded carrot for color in 2 cups cold water with 1 teaspoon salt for 2 hours. Drain and add 3 stalks celery, cut fine. Then pour vinegar mixture over it. Keeps well in refrigerator. Carol Shipman

Potato Salad 4 c. potatoes 4 eggs 1 medium onion 2⁄ 3 c. celery Sweet relish 3⁄ 4 c. mayonnaise 2 Tbsp. mustard 1 Tbsp. horseradish 1 small can pimentos 1 c. ripe olives Boil potatoes and eggs; chop or dice in small pieces while they are still hot. Stir in mayonnaise, mustard, and horseradish, then add celery, onion, relish, pimentos, and olives. Margaret Wilson

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SOUPS, SALADS

Fantastic Taco Salad 2 lb. ground beef 1⁄ 2 head lettuce 2 medium tomatoes 1 small onion 1 pkg. taco seasoning 1 regular can red beans 1 regular can tomato sauce 1 regular size pkg. Doritos 1 c. shredded cheese (Colby) 1⁄ 2 c. chopped black olives 1⁄ 2 c. chopped green olives Brown ground beef in skillet. Chop tomatoes, onion, and olives and place in large mixing bowl. Add can of red beans, shredded cheese, and ground beef to tomatoes, onions, and olives; add package of dry taco seasoning. Add lettuce and Doritos last so they won’t become soggy, then add can of tomato sauce. If mixture is a little thick, you may want to add an additional can of tomato sauce. Mix well and serve. Barbara Winters

Three-Months Slaw 3 lb. cabbage 1⁄ 2 c. vinegar 2 medium onions 1 c. salad oil 1 mango pepper (green) 1 Tbsp. salt (or less) 1 tsp. celery seed Coarsely grind the cabbage, onions, and pepper. Blend with 11⁄4 cups sugar, or less. Let stand. Bring the oil and vinegar to a boil and pour over cabbage mix. Place in wide mouth jar. Keep in refrigerator. Scott and Mary Toombs

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SOUPS, SALADS

Taco Salad Combine and chill: 2 medium tomatoes, chopped 2 c. lettuce, chopped 1 can red kidney beans Mix and chill: 1 medium avocado, mashed 1⁄ 2 c. sour cream 1 tsp. chili powder 1⁄ 2 tsp. salt 1 Tbsp. green chilies, chopped Dash of pepper 2 Tbsp. Italian dressing Toss dressing with salad. Top with 1⁄2 cup grated Cheddar cheese and 1⁄2 cup crushed corn chips. Bill Thornton

Zucchini Salad 4 2 2 2 2 1 1

zucchini, sliced cans artichoke hearts, drained and sliced cans ripe, pitted olives, drained and sliced small cans bamboo shoots (4 oz.) cans mushrooms, drained (or fresh, sliced) (8 oz.) bottle Wish-Bone dressing env. Hidden Valley dressing mix (use dry)

Combine and marinate overnight. Bernice Holland

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SOUPS, SALADS

Potato Salad 5 3 1 4 5 2

to 6 potatoes to 4 boiled eggs, chopped large onion, chopped Tbsp. mustard Tbsp. mayonnaise large cucumbers, chopped

Boil potatoes until tender; mash or chop potatoes in large bowl. Add eggs, onion, and cucumbers. In a small bowl, mix mayonnaise and mustard until well blended. Pour over potato salad and mix well. Mayonnaise and mustard amounts may be increased or decreased to suit your preference of creaminess. Let stand a couple of hours to allow flavors to blend. Donna Gipson

Spinach Salad Fresh spinach 2 boiled eggs 1 c. sliced, fresh mushrooms 1â „ 2 c. chopped green onions 1â „ 2 c. sliced radishes Tomato wedges 5 strips bacon Oil and vinegar dressing Wash and stem spinach. Clean all other vegetables and prepare for salad. Fry bacon and crumble. Toss all ingredients in salad bowl, except eggs and tomatoes. Slice eggs and wedge tomatoes. Arrange on top for looks. Pour oil and vinegar dressing on top of salad sparingly. Alice Davis

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SOUPS, SALADS

Tuna Spread 1 (3 oz.) pkg. cream cheese 3 Tbsp. mayonnaise 1 Tbsp. minced onion 1 small clove garlic, minced 1⁄ 2 tsp. celery seed 1 tsp. horseradish 1⁄ 2 tsp. Worcestershire sauce 1⁄ 2 tsp. seasoned salt 1 (61⁄2 or 7 oz.) can tuna fish Combine all ingredients, except tuna fish, in a small bowl. Blend well with a fork. Drain tuna fish, crumble, and add to mayonnaise mixture. Blend well. Makes 11⁄4 cups. Dan Wilson

Easy Pear Salad 1 medium can pear halves, drained 3 to 4 lettuce leaves Grated cheese (American or Mozzarella) Salad dressing Paprika Arrange pears on lettuce leaves (1 to 3 pears per serving). Put grated cheese on top of pears; 1 to 2 dobs of salad dressing on top of cheese. Sprinkle paprika on top of dressing. This is easy, attractive and quick for family or company. Also, you can substitute peaches or pineapple. Phyllis White

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SOUPS, SALADS

Pea and Corn Salad 1 (16 oz.) can peas, drained 1 (16 oz.) can shoe peg corn, drained Onion, chopped Green pepper, chopped 1 small jar sliced pimento Celery seed to taste Dressing: 1⁄ 2

c. oil c. vinegar 1⁄ 2 c. sugar Salt and pepper to taste 1⁄ 2

Mix all vegetables together. Mix dressing and pour over; let refrigerate overnight. Reba Ward

My Favorite Salad 2 c. hot water 1 pkg. lime jello 1 pkg. lemon jello Dissolve jellos in hot water; let cool and beat slightly. Do not let jello set. Add: 1 c. mayonnaise 1 ctn. cottage cheese (small curd) 1 can crushed pineapple 1 can Eagle Brand milk Chopped nuts, if desired Mix with jello. Put in mold and let set. Julie Wise

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SOUPS, SALADS

Creamy Fruit Salad 1 pkg. vanilla tapioca pudding 11⁄2 c. mixed fruit juices 1 c. whipping cream (I use Cool Whip) 1 medium can fruit cocktail, drained (save juice) 1 (8 oz.) can mandarin oranges, drained (save juice) 1 can pineapple chunks, drained (save juice) 1 c. miniature marshmallows 4 sliced bananas Prepare pudding mix as directed, substituting juice for milk. Cool thoroughly. Whip the cream and blend with the pudding. Add fruit and marshmallows. Add bananas just before serving. Other fruits or nuts may be added. Makes 14 servings. Elaine Matney

Lime-Strawberry Surprise Salad 1 (3 oz.) pkg. lime jello 1 (3 oz.) pkg. strawberry jello 1 c. crushed pineapple, drained 1⁄ 4 c. mayonnaise 1 small pkg. frozen strawberries 1 (8 oz.) pkg. cream cheese, softened 1 pkg. dessert topping mix, prepared 1⁄ 2 c. chopped nuts Prepare the lime jello as directed on package. Chill until slightly thickened; fold in the drained, crushed pineapple. Pour into an 8 inch square pan; chill until firm. Gradually add the mayonnaise to softened cream cheese, mixing until well blended. Prepare dessert topping mix according to package directions. Fold in cream cheese and nuts. Spread over molded gelatin layer; chill until firm. Prepare strawberry jello according to package directions; chill until slightly thickened. Add thawed strawberries; chill until partially set. Pour over cream cheese layer. Chill until firm. Pat Burns

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SOUPS, SALADS

Orange Sherbet Salad 2 1 1 2 1

small pkg. orange Jell-O large or 2 small cans mandarin oranges pt. orange sherbet c. diluted frozen orange juice c. cold water

Dissolve Jell-O in the boiling orange juice. Stir in the sherbet until dissolved. Add water and oranges and stir until mixed well. Pour into 8 or 10 inch square Pyrex dish and set in refrigerator until set. Susan Alexander

Cherry Fruit Salad Mix: 1 large ctn. Cool Whip 1 pkg. cherry jello (dry) Fruit of your choice Baby marshmallows Fruit of your choice can be pineapple, peaches, strawberries, pears, grapes, Bing cherries, or fruit cocktail. Sandy Snyder

Bavarian 1 (3 oz.) pkg. jello (any single fruit flavor) 1 c. boiling water 1 (10 oz.) pkg. frozen fruit (to match jello flavor) 11â „2 c. Cool Whip, thawed Dissolve jello in boiling water. Add frozen fruit. Stir until fruit separates and jello thickens. Fold in Cool Whip. Chill until set, about 30 minutes. This makes 3 cups or 6 servings. I usually double the recipe and use from 12 to 16 ounces of frozen fruit with 6 ounces of jello. Bill Smith

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  

Vegetables

• • • • • • • • • • • • • • • •


EQUIVALENT CHART 3 tsp. .................................................. 1 Tbsp. 2 Tbsp..................................................... 1⁄8 c. 4 Tbsp..................................................... 1⁄4 c. 8 Tbsp..................................................... 1⁄2 c. 16 Tbsp.....................................................1 c. 5 Tbsp. + 1 tsp. ...................................... 1⁄3 c. 12 Tbsp................................................... 3⁄4 c. 4 oz. ........................................................ 1⁄2 c. 8 oz. ..........................................................1 c. 16 oz. .......................................................1 lb. 1 oz. ................................ 2 Tbsp. fat or liquid 2 c. .......................................................... 1 pt. 2 pt.......................................................... 1 qt. 1 qt............................................................4 c. 5⁄ 8 c.......................................... 1⁄ 2 c. + 2 Tbsp. 7⁄ 8 c.......................................... 3⁄ 4 c. + 2 Tbsp. 1 jigger .............................11⁄2 fl. oz. (3 Tbsp.) 8 to 10 egg whites ....................................1 c. 12 to 14 egg yolks ....................................1 c. 1 c. unwhipped cream ............... 2 c. whipped 1 lb. shredded American cheese..............4 c.

1⁄ 4 lb. crumbled Bleu cheese.....................1 c. 1 lemon ......................................3 Tbsp. juice 1 orange.......................................... 1⁄3 c. juice 1 lb. unshelled walnuts .. 11⁄2 to 13⁄4 c. shelled 2 c. fat......................................................1 lb. 1 lb. butter...............................2 c. or 4 sticks 2 c. granulated sugar...............................1 lb. 31⁄2-4 c. unsifted powdered sugar............1 lb. 21⁄4 c. packed brown sugar......................1 lb. 4 c. sifted flour .........................................1 lb. 41⁄2 c. cake flour.......................................1 lb. 31⁄2 c. unsifted whole wheat flour ............1 lb. 4 oz. (1 to 11⁄4 c.) uncooked macaroni .............................. 21⁄4 c. cooked 7 oz. spaghetti .............................4 c. cooked 4 oz. (11⁄2 to 2 c.) uncooked noodles.....................................2 c. cooked 28 saltine crackers.......................1 c. crumbs 4 slices bread ..............................1 c. crumbs 14 square graham crackers.........1 c. crumbs 22 vanilla wafers..........................1 c. crumbs

SUBSTITUTIONS FOR A MISSING INGREDIENT square chocolate (1 ounce) = 3 or 4 tablespoons cocoa plus 1⁄2 tablespoon fat tablespoon cornstarch (for thickening) = 2 tablespoons flour cup sifted all-purpose flour = 1 cup plus 2 tablespoons sifted cake flour cup sifted cake flour = 1 cup minus 2 tablespoons sifted all-purpose flour teaspoon baking powder = 1⁄4 teaspoon baking soda plus 1⁄2 teaspoon cream of tartar cup sour milk = 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred 1 cup sweet milk = 1 cup sour milk or buttermilk plus 1⁄2 teaspoon baking soda 3⁄ 4 cup cracker crumbs = 1 cup bread crumbs 1 cup cream, sour, heavy = 1⁄3 cup butter and 2⁄3 cup milk in any sour milk recipe 1 teaspoon dried herbs = 1 tablespoon fresh herbs 1 cup whole milk = 1⁄2 cup evaporated milk and 1⁄2 cup water or 1 cup reconstituted nonfat dry milk and 1 tablespoon butter 2 ounces compressed yeast = 3 (1⁄4 ounce) packets of dry yeast 1 tablespoon instant minced onion, rehydrated = 1 small fresh onion 1 tablespoon prepared mustard = 1 teaspoon dry mustard 1⁄ 8 teaspoon garlic powder = 1 small pressed clove of garlic 1 lb. whole dates = 11⁄2 cups, pitted and cut 3 medium bananas = 1 cup mashed 3 cups dry corn flakes = 1 cup crushed 10 miniature marshmallows = 1 large marshmallow 1 1 1 1 1 1

GENERAL OVEN CHART Very slow oven ................... 250° to 300°F. Slow oven........................... 300° to 325°F. Moderate oven ................... 325° to 375°F. Medium hot oven................ 375° to 400°F. Hot oven ............................. 400° to 450°F. Very hot oven ..................... 450° to 500°F. Copyright  2010 by Cookbook Publishers, Inc.

CONTENTS OF CANS Of the different sizes of cans used by commercial canners, the most common are: Size: Average Contents 8 oz. ........................................................1 cup Picnic..................................................11⁄4 cups No. 300.............................................. 13⁄4 cups No. 1 tall................................................2 cups No. 303..................................................2 cups No. 2.................................................. 21⁄2 cups No. 21⁄2 .............................................. 31⁄2 cups No. 3......................................................4 cups No. 10........................................ 12 to 13 cups


VEGETABLES

Macaroni and Cheese Prepare macaroni and cheese as it comes in Kraft dinner box. Then grease a casserole; add macaroni and cheese. Lay strips of American cheese on top and bake in 400° oven until cheese melts and is brown. Tastes like macaroni and cheese made from scratch. Jean O’Grady

Broccoli and Rice 1 c. raw rice (Minute rice), cooked, and salted 2 boxes frozen, chopped broccoli 1⁄ 2 to 1 c. chopped onion 1⁄ 2 c. chopped celery 1 can cream of mushroom soup 1 lb. Velveeta cheese, or 1 small jar Cheez Whiz Saute broccoli, onion, and celery in butter. Mix all ingredients, except rice. Put rice in bottom of buttered casserole dish. Put mixture on top. Sprinkle paprika over top. Bake at 350° for 30 to 45 minutes. For a 9x13 inch pan, use 21⁄2 to 3 cups rice, an additional can of soup (I use cream of chicken) and 11⁄2 to 2 pounds Velveeta cheese. Paul Johansen

Frozen Corn Cut 6 cups corn from cob. Add: 1 c. water 11⁄2 tsp. salt 3 Tbsp. sugar Cook for 1 minute after it starts bubbling. Remove from heat and set pan in ice water to cool. Pack in containers and freeze. Add butter or oleo when heating for use. Renee Grimes

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VEGETABLES

Scalloped Potatoes Grease a casserole dish. Alternate layers of thinly sliced raw potatoes, onions, pats of butter, and a mixture of flour and milk. Repeat layers as needed. Add enough milk to barely cover potatoes. Top with strips of American cheese. Bake, uncovered, 45 minutes to 1 hour in 400° oven. Mary Alice Tompkins

Green Bean Casserole 1 can French style green beans 1 can mushroom soup 1 can French fried onion rings Drain beans; put in casserole. Add soup; top with onion rings. Bake at 400° for 20 to 25 minutes. Michael Stoneman

Green Bean Casserole 2 1 1 1 1 1

cans cut green beans small can sliced mushrooms small onion, chopped small can water chestnuts, sliced can cream of mushroom soup can French fried onion rings

Combine all ingredients, except French fried onions. Put in casserole dish; top with onion rings. Bake 30 minutes at 325°. Nancy Taylor

Carrot Casserole 2 lb. carrots 3⁄ 4 to 1 stick butter, melted 1⁄ 2 lb. Velveeta cheese, melted 1 tube Ritz crackers, crushed Boil peeled and sliced carrots in salted water until soft; drain. Mix cheese and butter with cooked carrots. Pour in baking dish. Top with crushed Ritz crackers. Bake at 300° until brown. ‘‘It’s a lot better than it sounds.’’ Beth Jones

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VEGETABLES

Broccoli and Rice 1 box chopped broccoli, partially thawed 1 c. Minute rice (raw) 1 (8 oz.) jar Cheez Whiz 1 can cream of chicken soup 1⁄ 2 c. milk 3 Tbsp. oleo 1⁄ 4 c. onion 1 can chopped water chestnuts 1⁄ 2 c. chopped celery Mix all together. Bake at 350° for no less than 40 minutes. Cleta Perry

Vegetarian Cabbage Rolls 1 medium onion 1 tsp. garlic powder 2 Tbsp. oil 2 small cans tomato sauce 1 small can tomato paste 3 Tbsp. water 1 Tbsp. parsley flakes 1⁄ 4 tsp. salt Salt, pepper, and oregano to taste Honey to taste 1 medium cabbage 6 Tbsp. Cheddar cheese 1 c. rice (raw) 1 egg 1 tsp. curry powder Dice and fry onion and garlic powder in oil until golden brown; set aside. Sauce: Combine tomato sauce and paste with water, salt, pepper, oregano, and honey. Blend in 2 tablespoons of the onion mixture. Cover and simmer in saucepan. Cook rice in salted water until tender; drain. Wash cabbage; remove 12 outer leaves carefully. Steam or cook until tender. Mix remaining onion mixture, rice, parsley, egg, 2 tablespoons tomato sauce. Put in cheese, salt, and curry powder (secret to good taste). Spread out leaves and fill with rice mixture. Roll up and secure with toothpicks. Fry in oil (optional). Put in tomato sauce and simmer 10 to 15 minutes. Very good. Loretta White

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VEGETABLES

Continental Zucchini 1 lb. zucchini (about 4 small) 1 (12 oz.) can whole kernel corn, drained 1 tsp. salt 1⁄ 4 tsp. pepper 1 (2 oz.) jar chopped pimento, drained 1 tsp. garlic salt 1⁄ 2 c. Mozzarella cheese, shredded (or more, to taste) In large skillet, stir together all ingredients, except cheese. Cover; cook over medium heat, stirring occasionally, for about 10 minutes or until squash is crisptender. Stir in cheese and heat through. Ruth Rowland

Cabbage A La Rowena 1 large head green cabbage 3 or 4 good size potatoes Salt and pepper 1 or 2 cans Wilson’s Mor (or similar product, maybe Spam) Catsup Cook potatoes until nearly done. Add cabbage. When tender, add Mor, salt, and pepper. When cooked to doneness, add enough catsup to give slight tinge, or to taste. Delicious! Amy Doyle

Sweet-Sour Green Beans 2 Tbsp. prepared mustard 2 Tbsp. sugar 1⁄ 3 c. butter 1⁄ 2 tsp. salt 2 Tbsp. lemon juice 2 Tbsp. vinegar 3 c. hot cooked green beans Combine mustard, sugar, butter, and salt. Heat slowly, stirring constantly. Stir in lemon juice and vinegar. Pour over green beans. Heat thoroughly. Serves 6. Ginger Blake

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VEGETABLES

Fried Cabbage 1 head cabbage, shredded 1 medium onion, chopped Fry cabbage and onion in cooking oil until cabbage is tender and transparent. Martha Davis

Baked Beans - Frijoles Garampinados 4 slices bacon 3⁄ 4 c. brown sugar 1 Tbsp. minced onion 1 Tbsp. chili powder 1 Tbsp. mustard 1 tsp. liquid smoke 3⁄ 4 c. barbecue sauce 1⁄ 4 c. catsup 1⁄ 4 c. molasses 1 large can pork and beans Fry bacon (not crisp) and crumble. Mix all ingredients together. Bake at 325° to 350° for 60 to 75 minutes. Patricia Jennings

Broccoli Casserole 2 (10 oz.) boxes frozen broccoli (whole or chopped) 1⁄ 2 c. chopped onion 2 Tbsp. margarine or butter 1 can cream of mushroom soup 1⁄ 2 c. milk 1⁄ 4 c. grated cheese (sharp) 6 salted crackers Boil broccoli with 1⁄4 cup onion until tender. Drain and place in casserole dish. Mix grated cheese and 1⁄4 cup onion. Add soup mixed with 1⁄2 cup of milk; pour mixture over broccoli. Roll crackers and mix with melted margarine. Sprinkle on top of casserole. Bake at 350°F. for 25 to 30 minutes or until brown and bubbly. Makes 6 to 8 servings. John Thomas

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VEGETABLES

Colcannon 6 medium potatoes 1 onion, chopped finely 2 c. cabbage, chopped 1 Tbsp. butter Salt and pepper Cook and mash potatoes. Cook onion in butter; do not brown. Boil chopped cabbage. Combine potatoes, onion, cabbage, salt and pepper to taste. Bake at 350° for 30 minutes. Serves 4 to 6. Debbie McClanahan

Corn Casserole 1 1 1 1 1 1

pkg. Jiffy corn muffin mix (8 oz.) sour cream stick butter, melted egg can cream style corn can whole kernel corn, drained

Combine all ingredients and pour into 11⁄2 quart dish. Bake at 350° for 45 minutes. Vicki Newll

Corn Fritters 2 c. flour 21⁄2 tsp. baking powder 1 beaten egg 2 Tbsp. margarine 1⁄ 2 tsp. salt Pinch of pepper 1 c. milk 11⁄2 c. whole corn 1 Tbsp. canola oil Sift flour, baking powder, salt, and pepper together. Add egg, milk, and margarine. Stir just to moisten. Stir in corn. Add oil to large skillet; heat oil to medium hot. Drop corn mixture by the tablespoonful into the hot skillet. Turn each corn fritter over when it is golden brown, and fry until the second side is golden brown. Remove from pan. Top with maple syrup, if desired, and serve. Julie Lockhart

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VEGETABLES

Party Potatoes 2 lb. baking potatoes, peeled and quartered 1 (3 oz.) pkg. cream cheese, softened to room temperature 1⁄ 2 c. hot milk 1⁄ 4 c. sour cream 3⁄ 4 tsp. salt 1⁄ 4 tsp. pepper Place the potatoes in a large saucepan; add enough cold water to cover by 1 inch. Bring to a boil, reduce heat. Cover and cook 15 to 20 minutes, or until tender. Reserve 1⁄4 cup cooking water. Drain the potatoes. Return the hot potatoes to the pan. Mash with a potato masher until smooth. Add the softened cream cheese and 1⁄4 cup milk, mashing the potatoes until the cream cheese is blended in. Add the remaining milk, sour cream, salt, and pepper. Mash the potatoes until fluffy, adding some of the reserved cooking water if the potatoes are too stiff. Ann Habiger

Asparagus Supreme 1⁄ 2

c. minced onion 2 Tbsp. flour 1⁄ 2 tsp. pepper 11⁄2 lb. fresh cooked or 2 (14 oz.) cans drained asparagus spears 2 Tbsp. oleo 1⁄ 4 tsp. salt 1 c. sour cream 1⁄ 2 c. grated Cheddar cheese Saute onion in oleo until golden. Add flour, salt, and pepper. Mix well and cook until blended. Add sour cream. Do not let mixture come to a boil. Place asparagus in shallow baking dish and cover with sour cream mixture. Sprinkle cheese over top. Bake, uncovered, at 350° for 15 to 20 minutes or until cheese is melted and casserole is thoroughly heated. Mary Lou Brainerd

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VEGETABLES

Eggplant Parmesan 1 (or more) medium eggplant 2 eggs, beaten 1 c. Italian style bread crumbs 3⁄ 4 c. olive oil 15 oz. Ricotta or cottage cheese 1 (4 oz.) jar meatless spaghetti sauce with mushrooms 6 oz. Mozzarella cheese, sliced 1 tsp. Italian herb seasoning 1⁄ 2 c. grated Parmesan cheese Cut eggplant crosswise in half inch slices. Dip in egg, then bread crumbs. Coat completely, shaking off excess crumbs. Saute in olive oil until lightly browned. Drain. Preheat oven to 350°. To fill 2 individual baking dishes, make 2 layers of ingredients in each dish, starting with eggplant and continue in order listed. Each layer should have 1⁄4 of the ingredients. Bake, uncovered, for 20 minutes. Carol Cowles

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Main Dishes


MEAT ROASTING GUIDE Approx. Time (Hours) (325° oven)

Internal Temperature

4

13⁄4 2 21⁄2

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

8

21⁄2 3 41⁄2

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

4

2 21⁄2 3

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

6

3 31⁄4 4

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

Rolled rump (Roast only if high quality. Otherwise, braise.)

5

21⁄4 3 31⁄4

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

Sirloin tip (Roast only if high quality. Otherwise, braise.)

3

11⁄2 2 21⁄4

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

6

3 31⁄2

175° (medium) 180° (well done)

8

4 41⁄2

175° (medium) 180° (well done)

5 6 3 to 5

21⁄2 to 3 31⁄2 3 to 31⁄2

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

Weight Pounds

Cut

BEEF Standing rib roast (10 inch) ribs (If using shorter cut (8-inch) ribs, allow 30 min. longer)

Rolled ribs

LAMB Leg

VEAL Leg (piece) Shoulder Rolled shoulder

POULTRY ROASTING GUIDE Type of Poultry

Ready-ToCook Weight

Oven Temperature

Approx. Total Roasting Time

TURKEY

6 to 8 lb. 8 to 12 lb. 12 to 16 lb. 16 to 20 lb. 20 to 24 lb.

325° 325° 325° 325° 300°

21⁄2 to 3 hr. 3 to 31⁄2 hr. 31⁄2 to 4 hr. 4 to 41⁄2 hr. 5 to 6 hr.

CHICKEN (Unstuffed)

2 to 21⁄2 lb. 21⁄2 to 4 lb. 4 to 8 lb.

400° 400° 325°

1 to 11⁄2 hr. 11⁄2 to 21⁄2 hr. 3 to 5 hr.

DUCK (Unstuffed)

3 to 5 lb.

325°

21⁄2 to 3 hr.

NOTE: Small chickens are roasted at 400° so that they brown well in the short cooking time. They may also be done at 325° but will take longer and will not be as brown. Increase cooking time 15 to 20 minutes for stuffed chicken and duck. Copyright  2010 by Cookbook Publishers, Inc.


MAIN DISHES

Aroma Roast Sprinkle a roast with 1 package Lipton’s dry onion soup mix. Put in a casserole dish with lid and bake at 350° until nearly falls apart. Delicious and oh, what an aroma! Trudy Terrell

Stuffed Green Peppers 6 green peppers 1 lb. hamburger 2 Tbsp. onion, chopped 1 (15 oz.) can tomato sauce 1 c. rice, cooked 1 tsp. salt 1⁄ 8 tsp. garlic salt Slice tops off of green peppers; take out seeds, etc. Place peppers in enough boiling water to cover them and cook for 5 minutes. Cook hamburger and onion until hamburger is light brown; drain off grease. Add remaining ingredients and heat through. Fill peppers with stuffing, cover, and cook in 350° oven for 45 minutes. Uncover and cook another 15 minutes. Serves 6. Misti Logan

Chicken Barbecue Sauce 1 can tomato soup 1⁄ 2 c. vinegar 1⁄ 4 c. brown sugar 1 tsp. barbecue spice 2 tsp. prepared mustard 1 tsp. salt 1 tsp. dried onion Mix all together. Baste chicken periodically with the sauce. Bill and Mary Johnson

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MAIN DISHES

Skilletburgers 1 lb. ground beef 1 c. chopped onion 1 c. chopped celery 1 (103⁄4 oz.) can condensed tomato soup 1 (8 oz.) can tomato sauce 3⁄ 4 tsp. salt 1⁄ 4 tsp. chili powder Dash of bottled hot pepper sauce Hamburger buns, split and toasted In skillet, brown ground beef, breaking up meat. Add chopped onion and chopped celery; cook until vegetables are tender, but not brown. Drain off excess fat. Add condensed tomato soup, tomato sauce, salt, chili powder, and hot pepper sauce; stir until blended. Simmer meat mixture, uncovered, about 30 minutes. Spoon ground beef mixture into toasted buns. Serves 8 to 10. Terry Seymour

Porcupine Meat Balls Sauce: 1 can tomato soup 1 large can tomato sauce 1 can water 1⁄ 4 c. catsup 3 whole tomatoes, cut up 1 Tbsp. chili powder 1 tsp. salt Meat Balls: 1 2 1 1

lb. hamburger eggs c. uncooked rice Tbsp. onion salt

Brown meat balls slightly. Put into sauce. Simmer all 1 to 11⁄2 hours. Serves 4. Brian Underwood

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MAIN DISHES

Cabbage Casserole 1 1 1 1

head cabbage, chopped medium onion, chopped lb. hamburger can tomato paste

Fry cabbage and onion until cabbage is tender. Brown hamburger. Add hamburger and tomato paste to cabbage and onion mixture. Simmer approximately 5 minutes. Serves 4. Mary Jane Morgan

Corned Beef Dinner 1 (3 to 4 lb.) corned beef brisket 1⠄ 2 c. chopped onion 2 cloves garlic 2 bay leaves 6 medium potatoes, peeled 6 small carrots 6 cabbage wedges 1 tsp. prepared mustard 3 Tbsp. brown sugar Dash of ground cloves Place meat in Dutch oven; add water to cover (about 7 cups). Add onion, garlic, and bay leaves. Cover; simmer 3 to 4 hours or until tender. Remove meat. Add potatoes and carrots to cooking liquid. Cover and bring to boiling; cook 5 minutes. Add cabbage; cook 25 minutes more or until vegetables are tender. Meanwhile, place meat, fat side up, in shallow pan. Spread with mustard; sprinkle with mixture of sugar and cloves. Bake in 350° oven for 15 minutes. Serve meat with vegetables; pass cooking liquid to spoon atop, if desired. Makes 6 to 8 servings. Shannon Sexton

Goulash 1 lb. hamburger 1 can baked beans 1 medium onion, chopped Brown hamburger in medium saucepan; drain grease. Add baked beans and onion. Let simmer approximately 5 minutes. Pete Webb

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MAIN DISHES

Turkey-Dressing Casserole 3⁄ 4

c. melted butter 2 tsp. salt 1⁄ 2 to 1 tsp. Accent 1⁄ 4 tsp. pepper 1 tsp. sage, or 1⁄2 tsp. each thyme, rosemary and marjoram 2 qt. soft bread cubes 3⁄ 4 c. milk 1⁄ 3 c. chopped onion 1⁄ 3 c. chopped celery with leaves Leftover turkey, cooked Gravy Mix together first 5 ingredients. Lightly toss seasoned butter with a mixture of remaining ingredients, except turkey and gravy. Layer dressing, turkey, then gravy in casserole. Bake at 350° for about 45 minutes. Judi Tomlinson

Loree’s Chili 1 Tbsp. chili powder 1 tsp. oregano 1 tsp. garlic salt 1 tsp. onion powder 2 tsp. seasoned salt 2 stalks celery 1⁄ 2 lb. lean hamburger 1 can stewed tomatoes 1 can tomato soup 1 can kidney beans 1 can pork and beans Fry hamburger; add stewed tomatoes, tomato soup, and all spices. Cover and simmer for 1 hour. Add kidney beans and pork and beans. Simmer for 1⁄2 hour longer. Mary Blake

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MAIN DISHES

Barbeque Chicken 1 chicken 1 bottle barbeque sauce 1 (10 oz.) bottle 7-Up Cut chicken into desired pieces and place in skillet. Add salt and pepper to taste. Pour barbeque sauce and 7-Up over chicken. Simmer on top of stove for 1 hour. Trudy Franklin

Beef Stroganoff 11⁄2

lb. steak or roast 1 medium onion 1⁄ 2 c. margarine 2 tsp. garlic juice and 2 tsp. salt, or 1 Tbsp. garlic salt 1 can mushroom soup 1 can cream of chicken soup 1⁄ 2 c. flour 1 c. evaporated milk 1 Tbsp. lemon juice or vinegar Cut steak or roast into cubes. Chop onion. Brown steak, chopped onion, margarine, and garlic juice and salt. Then add mushroom soup, cream of chicken soup, and flour. Simmer for 1 to 11⁄2 hours. Combine evaporated milk and lemon juice. Add this to meat mixture. Heat through, but don’t boil. Serve over noodles or rice. Serves 4 to 5 people. Mary Alice Jenkins

Pork Chops for Working Woman 3 to 4 pork chops 1 can mushrooms 1 can mushroom or celery soup 1 soup can of water Minute rice Dry onion, minced Green pepper (optional) Salt and pepper to taste Brown pork chops in electric skillet on both sides; drain grease off. Layer the pork chops, mushrooms, onion, topping with Minute rice. Spread the soup over all and pour water to the side of mixture. Place lid on electric skillet. Cook at 300° (electric skillet) for 45 minutes to 1 hour. This is a complete meal for working wife or busy mother. Also, chicken can be used instead of pork chops. Zo Casida

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MAIN DISHES

Italian Spaghetti 1 lb. hamburger 1 large onion, chopped 1 clove garlic, crushed 1 c. water 1 tsp. salt 1 tsp. sugar 1 tsp. dried oregano leaves 3⁄ 4 tsp. dried basil leaves 1 bay leaf 1⁄ 2 tsp. dried marjoram leaves (optional) 1⁄ 4 tsp. dried rosemary leaves 4 (8 oz.) cans tomato sauce 1 (6 oz.) can tomato paste 2 (4 oz.) cans mushrooms, drained 4 c. hot cooked spaghetti Cook and stir hamburger, onion, and garlic until hamburger is brown; drain. Stir in remaining ingredients, except spaghetti. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, at least 1 hour. I cook mine 4 hours and find that it is absolutely delicious. Serve sauce over hot spaghetti. Sprinkle with Parmesan cheese, if desired. Serves 6. Maria Lopez

Beef Enchiladas 1 lb. hamburger 1⁄ 2 c. chopped onion 1 can enchilada sauce 1 Tbsp. oil 8 to 10 corn tortillas 10 oz. shredded Colby cheese 8 oz. shredded Monterey Jack cheese 8 oz. sour cream Cook hamburger and onion until browned, then add 3⁄4 can enchilada sauce to meat. Simmer for 30 minutes. Cover the bottom of a skillet with oil. When the oil is hot, cook tortillas lightly on both sides. As soon as removed from heat, spoon meat mixture, sour cream, and cheeses onto tortillas. Roll up tortillas and place side by side in a 9x13 inch cake pan. Cover the tortillas with remaining cheese and enchilada sauce. Bake at 325° for about 1 hour. Carolyn Detmer

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MAIN DISHES

Barbecued Spareribs 3 to 4 lb. spareribs 3 small onions, sliced 2 Tbsp. vinegar 2 Tbsp. Worcestershire sauce 1 Tbsp. salt 1 tsp. paprika 1⁄ 2 tsp. red pepper 1 tsp. chili powder 3⁄ 4 c. catsup 3⁄ 4 c. water Cut meaty spareribs into servings. Sprinkle with salt and pepper. Place in a roaster pan and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in 350° oven for 11⁄2 hours. Baste occasionally, turning spareribs once or twice. Remove cover from roaster during the last 15 minutes of baking to brown spareribs. Audrey Matthews

Sloppy Joes Quick and easy! 1 to 11⁄2 lb. ground beef 1 tsp. salt 1⁄ 2 c. catsup 2 Tbsp. mustard 2 Tbsp. Worcestershire sauce Few drops liquid smoke 2 Tbsp. brown sugar Brown ground beef and salt; add remaining ingredients and simmer a few minutes before serving. You may add some chopped onion to hamburger while browning, if you would like to. Roxie Laser

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MAIN DISHES

Hamburger High-Hat 2 to 4 slices bacon, diced 1⁄ 3 c. onion, diced 1 tsp. salt 1⁄ 4 tsp. pepper 1 to 11⁄2 lb. lean hamburger 1 can cream of chicken soup 1⁄ 8 tsp. garlic salt 1 c. sour cream Hot buttered noodles 1 tsp. poppy seed Saute bacon over medium heat for 5 minutes. Add meat and onion. Cook slowly until onion and meat are brown, 15 to 20 minutes, keeping meat crumbly; drain well. Add chicken soup and seasonings. Heat until bubbly. Just before serving, stir in sour cream and heat to simmering. Pour over individual servings of hot buttered noodles mixed with poppy seed. Lori Van Gorp

Chili Balls 1 lb. hamburger 1 tsp. chili powder 1 egg 1⁄ 2 c. sweet milk 1⁄ 2 c. uncooked rice Salt and pepper to taste Mix together the preceding ingredients and let stand 1 hour. 1 large can tomato sauce c. catsup 2 c. water 1 tsp. chili powder Salt and pepper to taste

2⁄ 3

Mix together the preceding 5 ingredients and let come to a boil. Then add the hamburger mixture by spoonfuls and cover and cook slowly until done, about 45 minutes. Dorothy Timmons

38


MAIN DISHES

Bean Pot Dinner 1 can green limas, drained 1 can kidney beans, drained 1 can garbanzo beans, drained 1 can butter beans (undrained) 1 can pork and beans (undrained) 1⁄ 2 lb. hamburger 1⁄ 2 lb. diced bacon 1 large onion Sauce: 1⁄ 2

c. catsup c. barbecue sauce 3 Tbsp. vinegar 1 tsp. dry mustard 1 tsp. chili powder Couple dashes of Worcestershire sauce

1⁄ 2

Sauce: Simmer for 15 minutes. Mix the beans together. Saute hamburger with onion; drain. Add to beans. Saute bacon; drain and add to beans (can add a couple tablespoons of the bacon grease). Stir in the sauce and bake 1 hour at 350°; or cook on LOW in crock pot all day. Serve with hot dogs or with crackers or fresh bread. Julie Matthews

Busy Day Casserole 1 lb. round steak, cut in bite-size pieces 1 can cream of chicken soup 1 can cream of celery soup 1⁄ 2 c. cooking sherry 1⁄ 2 pkg. dried onion soup mix Mix soups with sherry and onion soup mix and pour over meat. Bake 3 hours in 300° oven in a covered casserole. Serve over rice, noodles, or potatoes. Serves 6. Charlene Webster

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MAIN DISHES

Pizza Sausage Sandwiches 1 lb. hamburger 1 lb. sausage 2 small cans pizza sauce 1⠄ 4 onion Mozzarella cheese Vienna bread Brown hamburger, sausage, and diced onion; drain. Add pizza sauce and simmer. Slice bread down the middle (lengthwise) and fill with meat and sauce. Cover with cheese. Wrap in foil and heat in 325° oven until cheese is melted, 10 to 15 minutes. Naomi Jackson

Easy Chicken and Noodles 3 chicken breasts 1 can cream of chicken soup Parsley flakes 1 large pkg. Reames frozen homemade noodles Cook chicken breasts; cut meat from bones in chunks. Reserve broth. Mix cream of chicken soup with enough broth to make creamy; add the chicken chunks and a few good dashes of parsley flakes. Cook the noodles in the remaining chicken broth plus water until done. Mix noodles with the chicken soup sauce. Add salt to taste. Jennifer Swann

Cheese Special 1 1 1 1 1 1 1

(1 lb.) bag rice small onion large can tomatoes tsp. salt small box Velveeta cheese can whole corn large can tomato juice

Boil rice until almost tender, then add salt, onion, tomatoes, corn, and cheese. Then add the tomato juice and simmer for 20 more minutes. Makes enough for 8 people. Willa Jones

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MAIN DISHES

Tater Tot Casserole 2 lb. hamburger 1 pkg. onion soup mix 1 can corn 1 can green beans 1 can peas 1 can carrots 2 cans cream of chicken and mushroom soup 1 can Cheddar cheese soup 2 pkg. tater tots Salt and pepper to taste Spread hamburger over bottom of baking pan. Scatter onion soup over all the meat. Add all your cans of vegetables. Spread soup over all your vegetables. Spread your tater tots over top; salt and pepper to taste. Bake at 350° for about 11⁄2 hours. Betsy Williams

Burger Barbecue 1 lb. ground beef 1⁄ 2 c. chopped onion 1⁄ 4 c. chopped green pepper 1 Tbsp. sugar 1 tsp. salt 1 (8 oz.) can tomato sauce 1⁄ 4 c. catsup 1⁄ 4 c. hickory barbecue sauce 1 Tbsp. vinegar 11⁄2 tsp. Worcestershire sauce Dash of pepper Brown the ground beef. Add onion and pepper. Cook until tender. Add the rest of the ingredients. Cook about 20 to 25 minutes until thickened. Serve on buns. Phyllis Winters

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MAIN DISHES

Michelle’s Potluck 1 lb. hamburger 1 medium onion, chopped Salt and pepper to taste 1 (71⁄4 oz.) box macaroni and cheese 1 (103⁄4 oz.) can mushroom soup 3⁄ 4 c. water Cook hamburger and onion until hamburger is brown; drain. Add salt, pepper, water, and mushroom soup. Bring to a boil; reduce heat and simmer. Fix macaroni and cheese according to box directions. Add a little bit more milk than is called for on the box. Combine the 2 mixtures. Takes about 15 minutes and serves 3 to 4. This recipe is very good served with creamed corn. Michelle Rabuse

Beef and Noodles 1 Tbsp. shortening 11⁄2 lb. stew meat 1 env. dry onion soup mix 1⁄ 4 can tomato paste 2 c. water 1 (8 oz.) pkg. medium noodles In a Dutch oven, heat shortening. Brown meat. Stir in soup mix, tomato paste, and water. Cover and simmer 11⁄2 hours or until meat is tender. Serve over cooked noodles. Eleanor Wilcox

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MAIN DISHES

Sesame Chicken 2 large, split chicken breasts* 1⁄ 4 c. (1⁄ 2 stick) butter, melted 2 Tbsp. grated Parmesan cheese 1⁄ 4 tsp. salt 1⁄ 8 tsp. crumbled, dried thyme 1⁄ 8 tsp. pepper 1 Tbsp. sesame seed Rinse and thoroughly dry chicken breasts. Place skin side up in center of a sheet of foil. Combine melted butter, Parmesan cheese, salt, pepper, and thyme. Spoon about 1⁄2 of mixture over chicken. Fold foil over chicken and seal. Place on broiler pan; slip under broiler, about 4 inches from heat, for 20 to 25 minutes. (I put mine in 350° oven and bake for about 30 minutes.) Unfold foil; fold down, forming it into a shallow pan with edges. Add sesame seed to remaining butter mixture. Spread a spoonful of the sesame mixture on top of each breast. Return to broiler for 3 to 5 minutes or until sesame seeds are browned. Pour juices into a bowl for gravy. Delicious over white rice. Nice for guests because this recipe can be prepared and sealed in the foil early in the day, then placed in the oven at the proper time. * Choose large breasts; each split chicken breast should weigh almost 1⁄2 pound. Zora White

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MAIN DISHES

Chicken Logs 1 c. white sauce 2 c. chopped, cooked chicken 1 c. cooked rice 2 Tbsp. chopped onion 2 Tbsp. minced parsley 1⁄ 2 tsp. salt 1⁄ 8 tsp. pepper 1⁄ 8 tsp. MSG, if desired 3 eggs 1⁄ 4 c. milk 11⁄2 c. mashed potato flakes Shortening for deep-frying Add chicken, rice, onion, salt, pepper, and monosodium glutamate to white sauce. Remove from heat. Beat 2 eggs slightly; add a small amount of chicken mixture to eggs, then stir this back into chicken mixture. Chill for 3 hours, then shape into 12 log shapes. Combine 1⁄4 cup milk with 1 egg. Roll logs in potato flakes; dip in egg mixture, then roll again in potato flakes. Deep-fry until golden brown and crunchy. Turn with tongs. Do not puncture crust while cooking. White Sauce: 1⁄ 3

c. butter to 1⁄2 c. flour 2 c. milk 1⁄ 2 tsp. salt 1⁄ 8 tsp. pepper 1⁄ 3

Melt butter in saucepan over low heat or in top of double boiler. Blend in flour; gradually add milk. Cook, stirring constantly, until thickened. Salt and pepper to taste. Dora Ingram

Whattsa Fillatta? 2 doz. corn meal tortillas 11⁄2 lb. hamburger 1 small, finely chopped green pepper 1 small, finely chopped onion Salt, pepper, and garlic salt to taste 1 c. dairy sour cream Combine hamburger, onion, pepper, and seasonings. Roll into finger shapes. Wrap a tortilla around each one; fasten with toothpicks. Deep fry on medium heat until hamburger is done and shell is crispy; drain well. Serve hot, dipped in sour cream. Patricia Holwick

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MAIN DISHES

Tuna-Noodle Casserole 1 (8 oz.) pkg. noodles 1 (10 oz.) can cream of mushroom soup 1 c. grated cheese 1 c. milk 2 (7 oz.) cans tuna Pepper Cook noodles according to package directions. Combine noodles, soup, milk, tuna, and cheese; pepper to taste. Heat in oven until mixture is well heated and cheese is melted. Makes 6 servings. Bryan Kaufman

Burritos 1 lb. ground beef 2 (12 oz.) cans refried beans 1 pkg. Cheddar cheese 1 pkg. taco seasoning Flour tortillas Mix ground beef and refried beans with taco seasoning; warm on stove. Roll mixture in flour tortillas; add cheese on top of mixture in tortillas. Bake for 10 to 15 minutes until cheese is melted. Della Raymond

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MAIN DISHES

Glurp (Burritos Enchilada Style) 2 lb. ground beef 1 pkg. taco seasoning mix 2 c. water 1 can chopped green chilies (optional) Diced onion (as desired) 6 flour tortillas 2 lb. shredded Cheddar cheese 1 lb. shredded Monterey Jack cheese 1 bottle Adolph’s chili cooking sauce Shredded lettuce Sour cream (optional) Brown ground beef; drain. Add taco seasoning, water, and green chilies, if desired, and simmer. Heat refried beans. ‘‘Squish’’ meat to fine texture in colander (yes, with hands, clean hands preferably). Soften tortillas. Spread first with refried beans, then with meat mixture. Then sprinkle some of the shredded Cheddar cheese and diced onion over. Roll tortilla up. Spoon thin layer of Adolph’s chili cooking sauce in bottom of 9x13 inch baking pan. Prepare each burrito as preceding and place in baking dish. Pour remaining Adolph’s sauce over them. Mix remaining Cheddar cheese and Monterey Jack cheese and sprinkle generously over top. Bake at 350° for about 20 to 25 minutes. I serve topped with shredded lettuce and sour cream. Makes 6 to 8 servings. Barbara Shankland

Chicken-Broccoli Casserole 4 chicken breasts 2 pkg. frozen broccoli 1 c. grated cheese 1 stick margarine 5 Tbsp. flour 11⁄2 c. chicken broth 1 c. whipping cream 3⁄ 4 c. bread crumbs Salt and pepper to taste Cook chicken and remove from bones. Cut into bite-size pieces. Put in 13x9 inch baking dish. Cook broccoli in salted water; drain. Place on top of chicken. Melt butter in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thick. Add whipping cream; stir until smooth. Put over chicken and broccoli. Cover with bread crumbs. Bake at 350° for 25 minutes. Rev. Russell Norris

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MAIN DISHES

Authentic Quiche Lorraine 1⁄ 2

lb. Swiss cheese, grated 1 oz. (1⁄3 c.) mushroom slices 1⁄ 2 c. cream or half & half 2 eggs 1⁄ 2 c. mayonnaise 1⁄ 4 c. milk 1 Tbsp. cornstarch 1⁄ 3 c. onion, chopped Dash of nutmeg and cayenne pepper 1⁄ 4 lb. ground meat (optional) 1 (9 inch) baked pie shell Blend mayonnaise, milk, eggs, and cornstarch until smooth. Stir in remaining ingredients. Pour into prebaked pie shell. Bake at 350° for 35 to 40 minutes or until knife blade comes out clean. Serves 4. Lucille Noblitt

Cashew Chicken 3 whole chicken breasts 1⁄ 2 lb. mushrooms 4 green onions 1 Tbsp. chicken stock base, dissolved in 1 c. water 1 (4 oz.) pkg. cashew nuts 1⁄ 4 c. soy sauce 2 Tbsp. cornstarch 1⁄ 2 tsp. sugar 1⁄ 2 tsp. salt 1⁄ 4 c. salad oil Bone chicken and remove skin. Slice horizontally into slices, 1⁄8 inch thick, then cut into 1 inch squares. Arrange on tray. Slice mushrooms. Cut green part of onion into 1 inch long pieces; slice white part 1⁄4 inch thick. Arrange on tray. Pour chicken broth into small pitcher. Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher. Place oil and nuts in container. Arrange ingredients at table with electric fry pan. Heat 1 tablespoon oil to 350°. Add cashews all at once. Cook 1 minute, shaking pan. Remove and set aside. Add remaining oil and chicken. Cook quickly, turning, until opaque. Add mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts. Serve over bed of white rice. Alice Jackson

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MAIN DISHES

Pork Roast 4 lb. loin of pork (Boston butt) 1⁄ 4 tsp. garlic powder 2 tsp. salt 1⁄ 2 tsp. pepper 1⁄ 2 tsp. nutmeg 2 onions 2 carrots 1 c. water 1⁄ 4 c. honey 1 tsp. dry mustard Mix garlic, salt, pepper, and nutmeg together and rub all of this well into the meat (using fingers). Slice the onions and carrots and spread in shallow roasting pan. Set meat, fat side up, on vegetables. Splash the cup of water over meat. Roast in 325° oven for 11⁄2 hours. Remove from oven. Slash fat in crisscross pattern (calmly). Combine the honey and dry mustard. Spread this goo over meat. Roast 1 hour more. Catherine Brittingham

Shirley’s Chili 4 lb. pork steak 2 Tbsp. garlic powder 2 Tbsp. cumin 4 Tbsp. oil 6 jalapeno peppers 1 c. flour 6 c. tomato sauce 6 c. water Salt (to taste) Cut pork steak into 1⁄2 inch pieces; roll in flour. Fry the pork until brown in hot oil with cumin, garlic powder, and salt. Stem peppers and boil until soft. Chop in blender. Combine pork and peppers with tomato sauce and water. Cook until meat is tender and sauce begins to thicken. Best served with Mexican rice and refried beans. Ruby Mealman

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MAIN DISHES

Potato Enchiladas 1 doz. corn tortillas 1 c. chopped onions 1 c. diced, boiled potatoes 2 c. grated Longhorn cheese 2 (10 oz.) cans enchilada sauce Oil Combine onions, potatoes, and 1 cup cheese in bowl. Dip tortillas in hot oil until soft, then in heated enchilada sauce. Fill dipped tortillas with potato mixture, then roll and place in casserole dish. Spread with sauce and cheese. Put in oven until cheese melts. Dorothy Anderson

Easy Pizza Pie 2 cans crescent rolls 2 lb. ground beef 1 onion 1 can tomato soup 1 can cheese soup 1â „ 2 tsp. garlic powder 1â „ 2 tsp. oregano Cook ground beef, onion, and spices until meat is done. (Dice up onion in meat.) Spread 1 can of crescent rolls on bottom of loaf pan. Spread tomato soup (or tomato sauce) on crescent rolls. Spread beef mixture over that, then cheese soup (or shredded Cheddar cheese). Top with other can of rolls and bake until as brown as you like. Mary Williamson

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MAIN DISHES

Garden Fresh Pork Chops 1 Tbsp. butter 2 pork or veal chops (1 inch thick) 1 carrot, cut into 1⁄2 inch pieces 1⁄ 2 c. fresh green beans 1 small potato, cut into chunks 1⁄ 4 tsp. basil 2 env. Lipton’s cream of mushroom Cup-a-Soup 2⁄ 3 c. water In skillet, melt butter and brown chops. Add vegetables, basil, and Cup-aSoup blended with water. Simmer, covered, for 45 minutes or until chops and vegetables are tender. Makes about 2 servings. Recipe can be doubled. Nellie Bradley

Crustless Zucchini Quiche 2 c. coarsely shredded zucchini 1⁄ 2 c. chopped onion 4 beaten eggs 11⁄2 c. milk (skim) 1 Tbsp. flour 1⁄ 4 tsp. salt 1⁄ 8 tsp. pepper 1⁄ 8 tsp. nutmeg 11⁄2 c. Monterey Jack cheese, shredded (6 oz.) 1 (4 oz.) can sliced mushrooms, drained In a covered saucepan, cook zucchini and onion in a small amount of water for 5 minutes. Drain well; press out excess liquid. In a bowl, combine eggs, milk, flour, and spices. Stir in cheese, mushrooms, and zucchini mixture. Pour into an ungreased 10x6x2 inch baking dish. On oven rack, place baking dish in larger baking pan. Pour hot water into larger pan to depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Debbie McAllister

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MAIN DISHES

Almond Chicken 3 chicken breasts 3 Tbsp. soy sauce 1 c. chicken broth 1 Tbsp. glutamate 11⁄2 Tbsp. cornstarch 11⁄2 c. sliced mushrooms 1 onion, diced 1 c. green peppers 1 pkg. snow pea pods 1⁄ 2 c. green onion (optional) 1 (6 or 8 oz.) pkg. sliced almonds 2 Tbsp. oil Cut chicken in bite-size pieces. Marinate in soy sauce 20 minutes. Brown chicken in oil, then add broth and simmer. Mix glutamate and cornstarch in enough water to make a smooth paste. Mix paste into broth and thicken slowly. Add mushrooms, onion, and peppers to chicken broth mix. Add pea pods. Heat all ingredients through and add almonds and serve. Annie White

Beef Stroganoff 11⁄2

lb. round steak c. butter 1 Tbsp. flour 1 Tbsp. paprika 1 lb. mushrooms, sliced 1 c. beef stock or bouillon 2 c. sour cream Salt and pepper

1⁄ 4

Cut meat into 1 inch squares. Season with salt and pepper. Let stand for 2 hours. Heat skillet very hot; add butter and brown meat quickly. Add mushrooms and brown slightly. Remove beef and mushrooms. Blend flour with remaining fat. Add stock, paprika, and sour cream. Heat; add meat and mushrooms. Simmer at least 15 minutes. Serve with brown rice. Debbie McAllister

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MAIN DISHES

Frosted Meat Loaf 11⁄2 lb. ground beef 1 can Campbell’s golden mushroom soup 1 c. small bread cubes 1⁄ 4 c. finely chopped onion 1 egg, slightly beaten 1⁄ 2 tsp. salt Generous dash of pepper 2 c. mashed potatoes 1⁄ 4 c. water 1 to 2 Tbsp. drippings Mix thoroughly the beef, 1⁄2 cup soup, bread, onion, egg, salt, and pepper. Shape firmly into loaf. Place in shallow baking pan. Bake at 350°F. for 1 hour. Frost loaf with potatoes; bake 15 minutes more. Blend remaining soup, water, and drippings. Heat. Serve with loaf. Makes 4 to 6 servings. Marie Eshelman

Marge’s Favorite Meat Loaf 1 lb. ground beef 1⁄ 2 c. cracker crumbs (Ritz crackers) 1 (4 oz.) can tomato sauce 1 or 2 slices cheese, torn in bits 1 onion, diced 1 egg, beaten 2 Tbsp. brown sugar Dash of salt Dash of pepper Dash of parsley flakes Combine preceding ingredients and bake at 350° for 30 minutes. Pour off grease. Make sauce. Piquant Sauce: 3 Tbsp. brown sugar c. catsup 1⁄ 4 tsp. nutmeg 1 tsp. dry mustard 1⁄ 4

Mix together and place over meat loaf. Cover with foil and bake 30 minutes longer or until done. Mary Hymer

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MAIN DISHES

Baked Chicken ’n Butter and Cream 1⁄ 2

c. flour 11⁄2 tsp. salt 1⁄ 2 tsp. paprika 1⁄ 4 tsp. pepper 1 cut up frying chicken 1⁄ 4 c. butter 11⁄2 c. hot water 1⁄ 2 c. nonfat dry milk powder (Carnation) Dip chicken into water (not water mentioned in ingredients). Coat with mixture of flour and seasonings. Put chicken, skin side down, into 13x9x2 inch baking pan. Dot with butter. Bake at 350° for 30 minutes or until golden brown. Mix the 11⁄2 cups hot water and powdered milk together. Pour around chicken. Cover with aluminum foil. Bake 11⁄4 hours more or until chicken is tender. Cora White

Chicken Crunch 1⁄ 2

c. chicken broth or milk 3 c. cubed chicken 1⁄ 4 c. chopped onion 1⁄ 3 c. slivered almonds 2 cans mushroom soup 1 c. diced celery 1 can water chestnuts, drained and sliced thin 1 (3 oz.) can chow mein noodles Blend ingredients together. Bake in a greased casserole dish at 325° for 40 minutes. Daniel Olson

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MAIN DISHES

Chicken Potato Casserole 2 c. cooked chicken breasts, cubed 3 c. raw potato slices 2 cans cream of chicken soup, diluted with 1⁄2 can milk 1 Tbsp. flour 2 Tbsp. butter 1 tsp. salt Mushrooms Crushed potato chips Add butter, flour, salt, and pepper to diluted soup and potatoes and mushrooms into greased casserole dish. Spread undiluted soup on top. Cook at 350° for 45 minutes, covered. Sprinkle crushed chips on top and continue baking, uncovered, for 30 minutes longer. Bea Messer

Chicken Scallop 2 cans Swanson’s chicken 2 cans chicken broth 2 Tbsp. flour 2 Tbsp. butter or margarine, melted 1⁄ 2 tsp. salt 1⁄ 4 tsp. pepper 1 c. crushed crackers 2 c. sliced, cooked potatoes 2 c. cooked noodles Make a paste with melted butter, flour, salt, and pepper. Slowly add chicken broth until thickens. In a greased casserole dish, place a layer of half of the cracker crumbs, then a (can) layer of the chicken, a layer of potatoes, then a layer of crackers, chicken, and noodles. Pour sauce over all and bake, uncovered, in preheated oven at 350° for 20 minutes, until browned and bubbly. Serves 4 to 6. Patty Coleman

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Breads, Rolls


MICROWAVE HINTS 1. Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water. Microwave at high for 11⁄2 to 2 minutes for 1⁄2 pound or 2 to 3 minutes for 1 pound. 2. Soften hard ice cream by microwaving at 30% power. One pint will take 15 to 30 seconds; one quart, 30 to 45 seconds; and one-half gallon, 45 seconds to one minute. 3. One stick of butter or margarine will soften in 1 minute when microwaved at 20% power. 4. Soften one 8-ounce package of cream cheese by microwaving at 30% power for 2 to 21⁄2 minutes. One 3-ounce package of cream cheese will soften in 11⁄2 to 2 minutes. 5. Thaw frozen orange juice right in the container. Remove the top metal lid. Place the opened container in the microwave and heat on high power 30 seconds for 6 ounces and 45 seconds for 12 ounces. 6. Thaw whipped topping...a 41⁄2 ounce carton will thaw in 1 minute on the defrost setting. Whipped topping should be slightly firm in the center but it will blend well when stirred. Do not overthaw! 7. Soften jello that has set up too hard - perhaps you were to chill it until slightly thickened and forgot it. Heat on a low power setting for a very short time. 8. Dissolve gelatin in the microwave. Measure liquid in a measuring cup, add jello and heat. There will be less stirring to dissolve the gelatin. 9. Heat hot packs in a microwave oven. A wet fingertip towel will take about 25 seconds. It depends on the temperature of the water used to wet the towel. 10. To scald milk, cook 1 cup milk for 2-21⁄2 minutes, stirring once each minute. 11. To make dry bread crumbs, cut 6 slices bread into 1⁄2-inch cubes. Microwave in 3-quart casserole 6-7 minutes, or until dry, stirring after 3 minutes. Crush in blender. 12. Refresh stale potato chips, crackers, or other snacks of such type by putting a plateful in the microwave oven for about 30-45 seconds. Let stand for 1 minute to crisp. Cereals can also be crisped. 13. Melt almond bark for candy or dipping pretzels. One pound will take about 2 minutes, stirring twice. If it hardens while dipping candy, microwave for a few seconds longer. 14. Nuts will be easier to shell if you place 2 cups of nuts in a 1-quart casserole with 1 cup of water. Cook for 4 to 5 minutes and the nut meats will slip out whole after cracking the shell. 15. When thawing hamburger meat, the outside will many times begin cooking before the meat is completely thawed. Defrost for 3 minutes, then remove the outside portions that have defrosted. Continue defrosting the hamburger, taking off the defrosted outside portions at short intervals. 16. To drain the fat from hamburger while it is cooking in the microwave oven (one pound cooks in 5 minutes on high), cook it in a plastic colander placed inside a casserole dish. 17. Cubed meat and chopped vegetables will cook more evenly if cut uniformly. 18. When baking large cakes, brownies, or moist bars, place a juice glass in the center of the baking dish to prevent a soggy middle and ensure uniform baking throughout. 19. Since cakes and quick breads rise higher in a microwave oven, fill pans just half full of batter. 20. For stamp collectors: Place a few drops of water on stamp to be removed from envelope. Heat in the microwave for 20 seconds and the stamp will come right off. 21. Using a round dish instead of a square one eliminates overcooked corners in baking cakes. 22. When preparing chicken in a dish, place meaty pieces around the edges and the bony pieces in the center of the dish. 23. Shaping meatloaf into a ring eliminates undercooked center. A glass set in the center of a dish can serve as the mold. 24. Treat fresh meat cuts for 15 to 20 seconds on high in the microwave oven. This cuts down on meat-spoiling types of bacteria. 25. A crusty coating of chopped walnuts surrounding many microwave-cooked cakes and quick breads enhances the looks and eating quality. Sprinkle a layer of medium finely chopped walnuts evenly onto the bottom and sides of a ring pan or Bundt cake pan. Pour in batter and microwave as recipe directs. 26. Do not salt foods on the surface as it causes dehydration (meats and vegetables) and toughens the food. Salt the meat after you remove it from the oven unless the recipe calls for using salt in the mixture. 27. Heat leftover custard and use it as frosting for a cake. 28. Melt marshmallow creme in the microwave oven. Half of a 7-ounce jar will melt in 35-40 seconds on high. Stir to blend. 29. Toast coconut in the microwave. Watch closely because it browns quickly once it begins to brown. Spread 1⁄2 cup coconut in a pie plate and cook for 3-4 minutes, stirring every 30 seconds after 2 minutes. 30. Place a cake dish up on another dish or on a roasting rack if you have difficulty getting the bottom of the cake done. This also works for potatoes and other foods that don’t quite get done on the bottom. Copyright  2010 by Cookbook Publishers, Inc.


BREADS, ROLLS

Lebanese Bread 31⁄2

to 4 c. flour 2 tsp. salt 1 pkg. yeast 11⁄2 c. warm tap water 1 egg Sesame seed

In a large bowl, mix 1 cup flour, salt, and yeast. Gradually add water. Beat 2 minutes. Add 3⁄4 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a stiff dough. Turn onto lightly floured surface. Knead until smooth and elastic, 5 minutes. Divide dough into 8 equal pieces. Roll each piece into a 5 inch circle. Cover and let rest 45 minutes on a lightly floured surface. Place circles, bottom side up, on a lightly floured baking sheet. Blend 1 beaten egg and 1 tablespoon cold water. Brush this mixture lightly on top of each circle of dough. Sprinkle each with about 1 teaspoon sesame seed. Bake at 500° for 8 to 10 minutes or until lightly browned. Remove and cool. Cut in halves or fourths to serve. This bread can be used for pocket sandwiches or a snack bread with cheese. Leona Bloomfield

Sour Milk Pancakes 2 c. sour milk 2 or 3 eggs 2 Tbsp. oil 2 c. flour 1 tsp. sugar 1 tsp. baking powder 1⁄ 2 tsp. soda 11⁄2 tsp. salt Beat all ingredients together until well mixed. Makes about 16 cakes. Stella Bradley

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BREADS, ROLLS

Easy Dinner Rolls 1 pkg. dry yeast 1 c. warm water 2 Tbsp. sugar 1 tsp. salt 1 egg 2 Tbsp. shortening 21⁄4 c. flour Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, and 1 cup flour. Beat until smooth. Stir in remaining flour; continue beating until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 1⁄2 hour. Stir down batter and spoon into greased muffin tins. Let rise until double, about 30 minutes. Heat oven to 400°. Bake about 15 minutes. Dorothy Hunter

Hush Puppies 1⁄ 2

c. corn meal c. flour 1 tsp. salt 3⁄ 4 c. milk 1 small onion, diced 1 egg, well beaten 1⁄ 2

Mix dry ingredients. Pour in milk and egg. Mix again and add onion. Mix again. Batter comes out thin. Fry in deep fat or oil. Sallie Jones

Southern Corn Bread 1 c. corn meal 1 c. flour 3 tsp. baking powder 3 Tbsp. sugar Salt to taste 2 eggs 1 to 11⁄2 c. milk Shortening (I use bacon drippings) Mix corn bread in bowl. Put shortening in heavy iron skillet and heat. When corn bread is mixed well and the skillet is hot, put in skillet. Bake 30 to 45 minutes at 350°. This makes a nice crust on the bottom of corn bread. Mabel Self

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BREADS, ROLLS

Banana Nut Bread 11⁄4 c. flour 1⁄ 2 c. shortening 1 c. sugar 3 ripe bananas 2 eggs 1 tsp. soda 1⁄ 2 c. chopped nuts Vanilla Cream flour, shortening, and sugar together. Add eggs along with beaten and mashed bananas. Stir in vanilla and soda. Add nuts. Bake at 350° for 1 hour. Bryan Clark

Mom’s Dinner Rolls 2⁄ 3

c. sugar 1⁄ 2 c. Crisco 1 c. boiling water 1 pkg. yeast, dissolved in 1⁄2 c. warm (not hot) water 1 c. cold water 2 tsp. salt Mix all ingredients together. Sift in 8 or 9 cups flour. Mix; knead mixture. Put in greased bowl and let rise, then put in roll pans and let rise another hour. Bake at 425° until brown. Carolyn Black

Master Mix 5 lb. flour 21⁄2 c. powdered milk 3⁄ 4 c. double-acting baking powder 3 Tbsp. salt 2 Tbsp. cream of tartar 1⁄ 2 c. sugar 2 lb. vegetable shortening Stir all ingredients together, except shortening, in large container (Tupperware). Cut in shortening like pie crust. Store at room temperature in covered container. Makes great pancakes, biscuits, waffles, etc. Use like you would Bisquick. Kathy White

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BREADS, ROLLS

Biscuit Mix 8 c. flour 11⁄3 c. nonfat dry milk 5 Tbsp. double-acting baking powder 1 Tbsp. salt 1 c. butter, margarine, or solid white vegetable shortening Combine all ingredients, except butter, in large bowl. Mix well with kitchen fork. Work in butter with fingertips until very fine. Store in airtight container in cool, dry place. Makes 11 cups. Biscuits: Put 23⁄4 cups Biscuit Mix in bowl and, with fork, stir in 3⁄4 cup cold water, or enough to form soft dough. Drop by spoonfuls onto baking sheet, or turn out on lightly floured surface and knead lightly about 8 turns. Roll or pat to about 1⁄2 inch thickness. Cut with floured 2 inch cutter and put on baking sheet. Bake in preheated 425° oven for 10 to 12 minutes or until lightly browned. Carol Rynholts

No Knead Rolls 2 pkg. dry yeast 2 c. warm water 1 beaten egg 2⁄ 3 c. sugar 1⁄ 3 c. shortening 2 tsp. salt 61⁄2 to 7 c. flour Dissolve yeast in warm water; add remaining ingredients. Cover with foil; store in refrigerator 2 hours. Make into rolls and let rise about 1 to 11⁄2 hours, covered with towel. Bake at 400° for 10 minutes. Jackie Bender

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BREADS, ROLLS

Apple Quickie Sticky Buns Put in large bowl: 11⁄2 c. flour 2 pkg. yeast Heat until warm and add: 3⁄ 4

c. milk c. water 1⁄ 4 c. butter 1⁄ 4 c. sugar 1 tsp. salt 1⁄ 2

Add 1 egg; beat on high for 3 minutes. Stir in by hand: 13⁄4 c. flour 11⁄2 c. chopped apples Cover; let rise 30 minutes. While dough is rising, combine and heat until melted: 3⁄ 4

c. butter 1 tsp. cinnamon 3⁄ 4 c. nuts 1 c. brown sugar 1 Tbsp. corn syrup 1 Tbsp. water Pour into a 9x13 inch pan. Drop dough by tablespoonfuls on topping. Bake at 375° for 20 minutes; cool 1 minute. Cover with cookie sheet; invert. Penny Tucker

Homemade Noodles 2 c. sifted flour 3 eggs Salt 3 Tbsp. milk Dash of yellow coloring Mix well. Roll to 1⁄8 inch thick. Let dry for about 2 hours, turning so both sides can dry. Then roll and slice as thinly as possible. Drop in boiling chicken broth. Cook about 30 minutes. Beef is good, too. Mabel Bradley

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BREADS, ROLLS

Blueberry Muffins 1⁄ 2

c. butter or oleo 1 c. sugar 2 eggs 13⁄4 c. sifted all-purpose flour 1 tsp. baking powder 3⁄ 4 tsp. baking soda 1⁄ 4 tsp. salt 1⁄ 4 tsp. ground nutmeg Dash of ground cloves 3⁄ 4 c. buttermilk 3⁄ 4 c. drained blueberries Cream together the butter and sugar until light. Add eggs, one at a time; beat well after each addition. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture alternately with buttermilk. Beat well after each addition. Fold in drained blueberries. Fill paper-lined muffin pans 2⁄3 full and bake at 375° for 20 to 25 minutes. Makes 14 to 16 muffins. Optional: Dip tops of baked muffins in melted butter, then in a mixture of 1⁄3 cup sugar and grated orange peel. Pat Bradley

Bagels 8 c. flour (white or whole wheat) 1 Tbsp. salt 2 compressed yeast cakes 2 c. lukewarm potato water 1⁄ 3 c. honey 1⁄ 4 c. oil 4 eggs, lightly beaten 2 Tbsp. raw sugar 2 qt. boiling water Sift together flour and salt. Soften yeast in 2⁄3 cup of the potato water. Add to flour and salt. Add honey, oil, and 11⁄3 cups potato water. Add lightly beaten eggs. Beat into a dough. Knead for 10 minutes. Let rise at room temperature till double in bulk (11⁄2 to 2 hours). Knead dough till smooth and plastic. Roll pieces of dough and make into bagels (doughnut shape). Add sugar to boiling water. Drop bagels into boiling water (a few at a time). Bagel should sink. When it rises, turn over and boil 1 minute longer. Place on a greased cookie sheet. Bake in 450° oven for 10 to 15 minutes, or till golden brown. Joan Majerus

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Desserts


Common Baking Dishes and Pans

Equivalent Dishes 4-CUP BAKING DISH = 9″ pie plate = 8″ x 11⁄4″ layer cake pan = 73⁄8″ x 35⁄8″ x 21⁄4″ loaf pan 6-CUP BAKING DISH = 8″ or 9″ x 11⁄2″ layer cake pan = 10″ pie pan = 81⁄2″ x 35⁄8″ x 25⁄8″ loaf pan 8-CUP BAKING DISH = 8″ x 8″ x 2″ square pan = 11″ x 7″ x 11⁄2″ baking pan = 9″ x 5″ x 3″ loaf pan 10-CUP BAKING DISH = 9″ x 9″ x 2″ square pan = 113⁄4″ x 71⁄2″ x 13⁄4″ baking pan = 15″ x 10″ x 1″ flat jelly roll pan 12-CUP BAKING DISH OR MORE = 131⁄2″ x 81⁄2″ x 2″ glass baking dish = 13″ x 9″ x 2″ metal baking pan = 14″ x 101⁄2″ x 21⁄2″ roasting pan Copyright  2010 by Cookbook Publishers, Inc.

Total Volume of Pans TUBE PANS 71⁄2″ x 3″ Bundt tube 9″ x 31⁄2″ fancy or Bundt tube 9″ x 31⁄2″ angel cake pan 10″ x 33⁄4″ Bundt tube 9″ x 31⁄2″ fancy tube mold 10″ x 4″ fancy tube mold 10″ x 4″ angel cake pan

6 9 12 12 12 16 18

SPRING FORM PANS 8″ x 3″ pan 9″ x 3″ pan

12 cups 16 cups

cups cups cups cups cups cups cups

RING MOLDS 81⁄2″ x 21⁄4″ mold 91⁄4″ x 23⁄4″ mold

41⁄2 cups 8 cups

BRIOCHE PAN 91⁄2″ x 31⁄4″ pan

8 cups


DESSERTS

Pies Quickie Cobbler 1⁄ 2

c. flour c. sugar 1 tsp. baking powder 1⁄ 2 tsp. salt 1⁄ 2 stick butter, melted 1⁄ 2 c. milk 1 can cherries or peaches 1⁄ 2 c. sugar 1⁄ 2

Sift first 4 ingredients into bowl. Add melted butter and milk. Pour into greased baking pan, 8x6x2 inches. Mix pie cherries with sugar; pour right over batter. Immediately place in 400° oven for 45 minutes. Trisha McCoy

Chocolate Swirl Cheese Pie 1 3 5 1 1

c. sugar (8 oz.) pkg. cream cheese, softened eggs Tbsp. vanilla (4 oz.) pkg. Baker’s German’s sweet chocolate, melted and cooled

Add sugar to cheese in a bowl, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Measure 2 cups of the cheese mixture; fold in chocolate. Pour remaining cheese mixture into well buttered 10 inch pie pan or 9 inch square pan. Add spoonfuls of the chocolate-cheese mixture and zigzag a spatula through batter to marble. Bake at 350° for 40 to 45 minutes. Cool, then chill. Cut in wedges. Makes 12 servings. Patricia Brownley

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DESSERTS

Pumpkin Pie 1 large can pumpkin 2 c. brown sugar 1 can Pet milk plus 2 c. milk 6 eggs Pumpkin pie spice 1 tsp. vanilla Put pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl. Mix well with mixer. Pour in unbaked pie shells. Bake at 350° for 15 minutes, then turn oven to 400° for 15 minutes. This will make 2 pies. Mary Blake

Honey-Pumpkin Pie 1 (16 oz.) can pumpkin 3⁄ 4 c. honey 1 tsp. ground cinnamon 1⁄ 2 tsp. salt 1⁄ 2 tsp. ginger 1⁄ 4 tsp. nutmeg 1⁄ 4 tsp. cloves 3 eggs 1 (51⁄3 oz.) can (2⁄3 c.) evaporated milk 1⁄ 2 c. milk In a large bowl, stir together pumpkin, honey, cinnamon, salt, ginger, nutmeg, and cloves. Add eggs. Beat eggs into pumpkin mixture with fork. Stir in the evaporated milk and the milk; mix well. Prepare pastry. Fit into a 9 inch pie plate; flute edges, forming a high rim to hold the filling. Do not prick the shell. Place pie shell on oven rack. Pour in filling. Bake in 375° oven for 55 to 60 minutes or until the pie is set. Cool before serving. Christine Smith

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DESSERTS

Pudding Pie Mix: 1 stick butter 1⁄ 2 c. pecans 1 c. flour Press over bottom of 9x13 inch pan. Bake at 350° for 15 to 18 minutes. Let cool. Mix: 3⁄ 4

ctn. Cool Whip 1 c. powdered sugar 1 (8 oz.) pkg. cream cheese

Pour or spread over crust. Mix 2 large packages instant vanilla pudding (omit 1 cup milk). Pour over cheese; spread. Let cool. Top with whipped cream. Joanne Brown

Mama’s Apple Pie 6 to 8 good cooking apples 1 tsp. cinnamon 1⁄ 2 tsp. nutmeg Few drops of lemon juice Gobs of butter Sugar Make pastry; line pie pan. Add sliced apples (previously mixed with sugar and spices). Put dabs of butter on top. Squeeze lemon juice over; cover with top crust. Puncture top with tines of fork. Bake at 350° for an hour. Pie Crust: 2 c. flour (salt added), sifted 5 to 6 Tbsp. cold water 2⁄ 3 c. shortening (lard preferred) Cut shortening into flour; add water. Blend to mealy stage. Add water; mix. Roll out. Makes 2 crusts. Cheryl Young

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DESSERTS

Oil Pastry 2 c. flour 1⁄ 2 tsp. salt 1⁄ 2 c. salad oil 6 Tbsp. cold milk Pour salad oil in large measuring cup; add 6 tablespoons cold milk. Do not stir milk and oil together. Mix flour and salt; add salad oil and milk to mixture of flour and salt, then stir together. For best results, moisten counter top slightly and roll out between 2 sheets of waxed paper. Makes 2 pie shells or 1 double crust. Kathy Johnson

Lemon Pie 3 large lemons 4 egg yolks Cool Whip 1 can Eagle Brand sweetened condensed milk 1 graham cracker pie crust Squeeze all the juice out of the lemons. Stir together lemon juice, egg yolks, and milk. Beat mixture until creamy and pour into crust. Chill for 2 hours; add Cool Whip when served. Shelley Cromwell

Apple Pie Filling 41⁄2

c. sugar 1 c. cornstarch 2 tsp. ground cinnamon 1⁄ 4 tsp. ground nutmeg 3 Tbsp. lemon juice 2 to 3 drops yellow food coloring (optional) 51⁄2 to 6 lb. tart apples, peeled, cored, and sliced In large saucepan, blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1⁄2 inch head space. Adjust lids. Process in boiling water bath 20 minutes. Makes 6 quarts. Before serving, prepare pastry for a 2 crust (8 or 9 inch) pie. Line pie plate with pastry. Add 1 quart apple pie filling. Adjust top crust; seal. Bake at 400° for 50 minutes. Janice Young

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DESSERTS

Chocolate Pie Pie Crust: 2 egg whites 1⁄ 8 tsp. cream of tartar 1⁄ 2 c. sugar 1⁄ 2 c. finely chopped pecans Beat egg whites until foamy; add cream of tartar and continue beating until fairly stiff, then gradually add sugar and beat until stiff and glossy. Add pecans and pour into a lightly greased Pyrex pie pan. Spread gently over pan and build up sides of pan. Bake at 300° for 55 minutes and cool. Pie Filling: 4 (1 oz.) plain Hershey’s bars 4 tsp. water 1⁄ 2 pt. whipping cream Melt Hershey’s bars in water in top of double boiler, stirring until chocolate melts. Set aside to cool. When cool, whip the whipping cream and mix lightly with chocolate. Pour in baked crust and put in refrigerator until chilled. Allison Moore

Icebox Lemon Pie Graham cracker crust 1 can Eagle Brand milk 1 small can frozen pink lemonade 1 small ctn. Cool Whip Mix all ingredients. Pour into crust. Chill. Elizabeth Brooks

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DESSERTS

Cakes Pudding Cake 1 cake mix (any flavor) 1 pkg. Dream Whip 1 (3 oz.) pkg. pudding (any flavor) Prepare cake, pudding, and Dream Whip according to package directions. When cool, place pudding between cake layers and ice with Dream Whip. Keep in refrigerator. Carol Shipman

Poppy Seed Cake 1 box yellow cake mix 1 box coconut cream pudding (instant) 1⁄ 3 c. vegetable oil 4 eggs 1⁄ 4 c. water 1⁄ 2 can poppy seed Mix together. Bake in Bundt pan at 350° for 45 minutes. Pat Thompson

Chocolate Mayonnaise Cake 2 c. flour 1 c. sugar 2 tsp. baking soda Pinch of salt 1 c. cold water 1 c. mayonnaise 4 Tbsp. cocoa Sift dry ingredients together 3 or 4 times. Stir into mayonnaise and water mixture. Mix well. Bake in hot oven at 350° or 375° for 25 to 30 minutes. Wanda Saunders

66


DESSERTS

Pineapple Dump Cake 1 8 1 2

(20 oz.) can pineapple oz. coconut box yellow or white layer cake mix sticks butter or margarine

Layer as in order. Bake at 350° until golden brown, about 35 minutes. Jill Jones

Oatmeal Cake 1 c. oatmeal 11⁄2 c. boiling water Pour water over oatmeal and let set for 20 minutes. 1 c. brown sugar 1 c. white sugar 1 stick oleo 2 eggs 11⁄2 c. flour 1 tsp. baking soda 1⁄ 2 tsp. cinnamon 1⁄ 2 tsp. salt Cream oleo and sugars and add oatmeal. Add all other ingredients and mix well. Bake at 350°. Put icing on before baking. Icing - Mix and put on top of cake: 6 Tbsp. melted oleo c. brown sugar 1 c. coconut 1 c. nuts

1⁄ 2

I usually double recipe and use a 9x13 inch pan. Dr. Sue Davidson

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DESSERTS

Mayonnaise Cake 2 c. flour 11⁄2 tsp. soda 11⁄2 tsp. baking powder 4 Tbsp. cocoa 1 c. sugar 1 c. mayonnaise or Miracle Whip 1 tsp. vanilla 1 c. water Combine dry ingredients. Add all other ingredients and mix well. Bake 25 minutes at 350°F. in loaf pan. Bobbi Turner

Cherry Cake 1 pkg. white cake mix 1 pkg. cherry Jell-O 1 can cherry pie filling 1 c. boiling water 1⁄ 2 c. cold water 1 large ctn. Cool Whip Make cake per package directions. Bake at 350° for 30 to 35 minutes. Cool 15 minutes. Poke holes at 1⁄2 inch intervals. Mix Jell-O and water. Put all on cake. Chill 3 to 4 hours. Put on Cool Whip. Spoon cherry pie filling on. Refrigerate. Marisa Kerr

68


DESSERTS

Eggless, Milkless, Butterless Cake (Depression Cake) Put in saucepan: 1 c. brown sugar 1 c. white sugar 2 c. hot water 2 tsp. salt 4 Tbsp. shortening 2 tsp. cinnamon 1⁄ 2 tsp. cloves 1⁄ 2 to 3⁄ 4 c. raisins (optional) Boil 5 minutes and cool. Add: 2 tsp. soda, in 1 Tbsp. warm water 3 c. flour Bake in 9x13 inch pan at 300° for 11⁄4 hours. Top with Cool Whip or whipped cream. Gloria Bailey

Chocolate Chip Cake 1 1 1 4 1 1

yellow cake mix pkg. instant chocolate pudding (6 oz.) pkg. chocolate chips eggs c. oil c. sour cream

Mix thoroughly, adding sour cream last. Pour 1⁄2 of batter in Bundt pan, greased and floured, and sprinkle 1⁄2 of a 6 ounce package of chocolate chips. Add remaining batter, then other 1⁄2 of chocolate chips. Bake 1 hour at 325°. Icing: Make a paste of powered sugar, cocoa, and butter and spread on cake while warm after removing from pan. Julie Holland

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DESSERTS

Chocolate Cake 2 small (11 oz.) cans chocolate syrup 2 c. sugar 1 c. margarine 4 eggs 1 (8 oz.) Hershey’s bar 21⁄2 c. cake flour 1⁄ 4 tsp. salt 1⁄ 2 tsp. soda 1 c. buttermilk 1 tsp. vanilla In double boiler, melt candy bar with chocolate syrup. Cream margarine and sugar. Sift flour and salt together. Add soda to the buttermilk. Add eggs to creamed mixture and beat well. Add chocolate and vanilla. Add dry ingredients alternately with buttermilk, beating well. Bake at 350° for 11⁄2 to 2 hours in greased and floured tube pan. Cool and glaze. Susan McCoy

Pineapple Chiffon Cake 21⁄4

c. sifted cake flour 11⁄2 c. sugar 1 Tbsp. baking powder 1⁄ 2 c. cooking oil 5 egg yolks 3⁄ 4 c. unsweetened pineapple juice 1 c. egg whites (8) 1⁄ 2 tsp. cream of tartar Pineapple Topping: 2 c. whipping cream 1 (20 oz.) can crushed pineapple, well drained Sift together flour, sugar, baking powder, and 1 teaspoon salt. Make well in center and add in order the oil, yolks, and juice. Beat smooth. In large mixing bowl, beat egg whites and cream of tartar to form very stiff peaks. Pour batter in thin stream over all egg white surface. Fold in gently. Bake in ungreased 10 inch tube pan at 350° for 60 minutes. Invert. Cool; split into 2 layers. Fill and frost with Pineapple Topping. Pineapple Topping: Whip the whipping cream. Fold into crushed pineapple. Laura Smith

70


DESSERTS

Top Me Twice Cake Cake: 2 1 1 1 1 1 2

c. flour c. sugar tsp. soda tsp. salt (131⁄2 oz.) can crushed pineapple (undrained) tsp. vanilla eggs

Topping - Combine: 1⁄ 2

c. firmly packed brown sugar c. flaked coconut 1⁄ 2 c. chopped pecans 1⁄ 2

Sauce: 1⁄ 2

c. butter or margarine c. sugar 1⁄ 2 c. light cream 1⁄ 2 tsp. vanilla 1⁄ 2

Cake: In large mixer bowl, combine all ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9 inch square pan which has been greased on bottom only. Sprinkle with topping. Bake at 350° for 45 to 50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare sauce. Pour over warm cake. Cool before serving. Sauce: In small saucepan, melt butter. Blend in remaining ingredients. Joyce Jenkins

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DESSERTS

Pineapple Cake 2 c. sugar 2 c. flour 2 tsp. soda 2 eggs 1 tsp. vanilla 1 can (21⁄4 c.) pineapple 2 Tbsp. oil 1 tsp. salt 1⁄ 2 c. walnuts or pecans (optional) Frosting: 1 (8 oz.) pkg. Philadelphia cream cheese stick oleo 13⁄4 c. powdered sugar Nuts

1⁄ 2

Cream together eggs, sugar, and oil. Combine flour, soda, and salt. Add dry ingredients to creamed mixture alternately with the pineapple. Beat well after each addition. Add vanilla and nuts, if desired. Bake in 9x13 inch pan at 350° for 35 minutes. Frosting: Cream together frosting ingredients and spread on cooled cake. Valerie Winters

72


DESSERTS

Favorite Chocolate Cake 2 eggs 2 c. sugar 1⁄ 2 c. cocoa 1 c. buttermilk 21⁄2 c. flour 2 tsp. soda 1⁄ 2 tsp. salt 11⁄4 c. vegetable oil 1⁄ 8 tsp. cream of tartar 1 c. very hot water Mix all ingredients together, except hot water, and beat at high speed of electric mixer. Add hot water and continue beating 1 minute. Bake at 300° until done, 30 to 40 minutes. Very moist! Coconut Cream Cheese Frosting: 4 Tbsp. butter 2 c. coconut 8 oz. cream cheese, softened 2 tsp. milk 31⁄2 c. powdered sugar 1⁄ 2 tsp. vanilla 3 Tbsp. cocoa Blend all ingredients in food processor until smooth. Makes enough for 9x13 inch sheet cake. Mary Lou Zimmerman

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DESSERTS

Mandarin Orange Cake 2 eggs 2 c. sugar 2 (111⁄2 oz.) cans mandarin oranges, drained 2 c. flour 2 tsp. baking soda 1⁄ 2 tsp. salt Beat eggs until light colored. Blend in sugar and drained mandarin oranges with electric mixer. Sift flour, salt, and soda together. Add; beat on low speed setting for 4 minutes. Pour into greased and floured 9x13 inch baking pan. Bake at 350° for 30 to 35 minutes, or until center tests done. Pour topping over cake as soon as it comes out of the oven. Topping - Blend in small saucepan: 3⁄ 4

Tbsp. brown sugar 3 Tbsp. milk 2 Tbsp. butter or margarine

Bring to a boil. Pour over cake. When cake is cool, serve with whipped topping, if you like. Tiffany Whipple

Jello Cake 1 box white cake mix 1 large ctn. Cool Whip 1 large size pkg. strawberry Jell-O Mix cake according to directions on box; bake. Immediately after removing from oven, poke cake full of holes with an ice pick. Mix Jell-O, using the hot water only. Pour Jell-O over cake, allowing it to soak in. Let cake cool. Top with Cool Whip. Chill. Samantha Bright

74


DESSERTS

Coffee Cake 1 box yellow cake mix 4 eggs 1⁄ 2 c. oil 1 (12 oz.) ctn. sour cream 1 small pkg. instant vanilla pudding Mix preceding together. 1 c. sugar c. cocoa 11⁄2 tsp. cinnamon 1⁄ 2 c. nuts (walnuts or pecans) 1⁄ 2

Pour 1⁄2 of the cake mixture into a greased Bundt pan. Sprinkle with 1⁄2 of the sugar mixture. Cut through with a knife. Put in rest of cake mixture and then rest of sugar mixture on top. Cut through with knife again. Bake 55 minutes at 325°. Chris Johnson

Sibby’s Gingerbread 1 cube oleo 1 c. Brer Rabbit syrup (gold label) 1 c. buttermilk 1 tsp. soda, dissolved in buttermilk 2 eggs 1 c. white sugar 21⁄2 c. flour 1 tsp. cinnamon 1 tsp. ginger Mix well, then beat with beater until smooth, about 2 to 3 minutes. Bake about 35 or 40 minutes until tests done with wooden pick. Or, batter may be stored in airtight glass jar or Tupperware up to 2 months. Take batter out, stir and bake, allowing about 5 minutes extra baking time as the batter is cold. Very handy to have on hand when friends drop by. Julie Wise

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DESSERTS

Banana Split Cake Crust: 11⁄2 sticks oleo 1 box vanilla wafers, crushed Mix together and spread into oblong Pyrex dish. Cream together: 1 box powdered sugar 2 eggs 1 stick oleo Beat until fluffy and spread over crust. Layer on top of cream mixture in this order: 1 can crushed pineapple, drained 5 bananas, sliced lengthwise 1 large Cool Whip Top with crushed pecans and maraschino cherries. Katherine Bowman

Christmas Rainbow Poke Cake 1 pkg. super moist white cake mix 1 (3 oz.) pkg. Jell-O brand raspberry flavor gelatin 1 (3 oz.) pkg. Jell-O brand lime flavor gelatin 2 c. boiling water 1 (8 oz.) container Birds Eye Cool Whip non-dairy whipped topping, thawed Prepare cake mix as directed on package. Pour batter into 2 round 8 or 9 x 11⁄2 inch pans. Bake as directed. Cool 10 minutes. Remove from pans; cool completely. Place cake, top sides up, back in their pans. Prick each layer with a fork at 1⁄2 inch intervals. Mix raspberry gelatin mix with 1 cup of boiling water in a bowl and stir until dissolved. Then spoon mixture over 1 layer. Repeat with lime flavor gelatin. Refrigerate 3 to 4 hours. Then dip the pans in warm water for 10 seconds, and invert cakes on a plate, shaking gently to loosen. Remove pans. Spread first layer with 1 cup of whipped topping. Frost second layer with remaining topping. Garnish with flattened gumdrops to resemble holly. Marilon Parks

76


DESSERTS

Coffee Cake Combine: 1⁄ 4

c. oil 1 beaten egg 1⁄ 2 c. milk Sift together: 11⁄2 c. flour c. sugar 2 tsp. baking powder 1⁄ 2 tsp. salt 3⁄ 4

Mix all together well; pour into greased 9x9x2 inch pan. Topping: 1⁄ 4

c. brown sugar 1 Tbsp. flour 1 tsp. cinnamon 1 Tbsp. melted butter 1⁄ 2 c. nuts, broken Mix topping ingredients well and sprinkle over batter. Bake 25 minutes at 375°. Peggy Olson

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DESSERTS

Sour Cream Coffee Cake 1 2 4 4 2 2 1 2 2

c. butter c. sugar c. flour eggs tsp. soda tsp. baking powder tsp. salt c. cultured sour cream tsp. vanilla

Cream butter and sugar. Add eggs one at a time; beat well. Add dry ingredients, sour cream, and vanilla. Pour half of the batter into a buttered 9x9 inch baking dish. Cover with half of the topping. Pour in the rest of the batter. Cover with the rest of the topping. Topping: 2⁄ 3

c. brown sugar c. sugar 2 tsp. cinnamon 2 c. pecans, chopped

1⁄ 2

Bake at 325° for 40 minutes. Jill Ross

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DESSERTS

Swedish Apple Cake Sift together: 3 c. flour 2 tsp. baking powder 1 tsp. salt 1⁄ 2 c. sugar Cut in 1 cup shortening. Mix and add: 1 beaten egg c. cold water

1⁄ 2

Put dough in refrigerator and chill. On well floured board, roll out 2⁄3 of dough and fit into 15x10x1 inch jelly roll pan. Roll out remaining dough for top. Filling: Peel and slice 8 or 9 large apples. Mix with: 1 c. sugar 2 Tbsp. dry tapioca 1⁄ 2 tsp. cinnamon Dash of nutmeg Spread filling over dough in pan. Dot with butter. Top with remaining 1⁄3 of dough (do not crimp edges). Prick with fork. Bake in 350° oven for 1 hour. While still warm, drizzle with thin powdered sugar glaze. Roberta Palmer

My Mom’s Favorite Buttercream Frosting 1 4 1 1 1 1

c. milk Tbsp. flour stick margarine or butter c. Crisco c. sugar tsp. vanilla

Cook flour and milk until thickened and cool. Beat margarine and Crisco together for 4 minutes. Add sugar to the mixture and beat for 4 minutes. Add flour and milk mixture and vanilla and beat for 4 minutes. Jessie Stewart

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DESSERTS

Bars & Cookies Peanut Butter Bars 1 c. brown sugar 2 Tbsp. peanut butter 1 c. margarine 2 c. flour 1⁄ 2 tsp. salt 1 tsp. soda 1 c. oatmeal Blend all ingredients together (works best if you mix with your hand). Then put it out into an ungreased cookie sheet. Make sure it’s as flat as possible. Bake for 25 minutes at 325°. Shake one 12 ounce package chocolate chips (this is the frosting) out evenly across the surface. Return to the oven for a few minutes to melt the chips. Remove and spread chips around with a table knife. Cool; cut into bars. Sandy Snyder

No-Roll Sugar Cookies 1 c. shortening (part butter) 1 c. sugar 1 egg 1 tsp. vanilla 1⁄ 2 tsp. soda 1⁄ 2 tsp. salt 1⁄ 2 tsp. cream of tartar 2 c. flour Cream sugar and shortening; add egg and vanilla and beat thoroughly. Sift dry ingredients together and add. Drop by teaspoonfuls and press like peanut butter cookies. Bake at 350° for about 10 to 12 minutes. (They should not be brown, just set and not puffed as they are during baking.) Morgan Barnes

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DESSERTS

Snappy Turtle Cookies 31⁄2 c. flour, sifted 1⁄ 2 tsp. salt 1⁄ 2 tsp. soda 1 c. butter or oleo 1 c. brown sugar, firmly packed 3 eggs 1⁄ 2 tsp. vanilla Walnut halves (optional) Sift together flour, salt, and soda. Cream butter (oleo) and brown sugar well. Add eggs and beat well. Blend in vanilla and add dry ingredients. Mix thoroughly. Mold or drop dough into balls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and frost generously with powdered sugar frosting (any flavor) and top with walnut half. Alicia Crosby

Honey Apple Cookie 1⁄ 2

c. shortening or butter to 1 c. honey, sorghum, or molasses* 1 egg 1 tsp. vanilla 1 c. grated apples 1 c. nuts (optional) 1 c. raisins 1 tsp. soda 1⁄ 2 tsp. salt 1⁄ 2 tsp. cinnamon 1⁄ 2 tsp. cloves 1⁄ 2 tsp. nutmeg 21⁄2 c. flour, sifted 3⁄ 4

Mix together shortening or butter, honey, egg, and vanilla. Add apples, nuts, and raisins. Mix together and add to this all dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes until brown. Watch closely, they burn easily. * I use sorghum; it’s a little bit less expensive than honey and sweeter. JoAnn Dexter

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DESSERTS

Oatmeal-Scotchie Pan Cookie Beat until creamy: 1 c. margarine 11⁄2 c. brown sugar, firmly packed 2 eggs 1 Tbsp. water Gradually add: 2 c. flour 2 tsp. baking powder 1 tsp. soda 1⁄ 2 tsp. salt Stir in: 11⁄2 c. oats tsp. vanilla 1 (12 oz.) pkg. butterscotch chips

1⁄ 2

Spread in a 10x15 inch pan, greased lightly. Bake at 365° for 20 minutes. Cool. Cut into squares. I very seldom ever make cookies because they take too long to bake, but any type of a bar cookie is a winner as far as I’m concerned!!! Colette Allen

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DESSERTS

Raisin-Crisscross Cookies Mix together thoroughly: 1⁄ 2

c. soft butter c. sugar 1 egg

3⁄ 4

Stir in: 1 Tbsp. milk tsp. lemon extract

1⁄ 2

Sift together and stir in: 3⁄ 4

tsp. cream of tartar tsp. soda 1⁄ 4 tsp. salt 13⁄4 c. flour 3⁄ 4

Stir in 1⁄2 cup chopped raisins. Roll into balls the size of a small walnut. Place balls about 3 inches apart on ungreased baking sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake 8 to 10 minutes in 400° oven. Makes about 3 dozen cookies. Margaret Appleman

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DESSERTS

Cheese Crunchers 1 (6 oz.) pkg. Nestle butterscotch morsels 3 Tbsp. butter 1 c. graham cracker crumbs 1 c. chopped nuts 1 (8 oz.) pkg. cream cheese, softened 1⁄ 4 c. sugar 2 eggs 2 Tbsp. flour 1 Tbsp. lemon juice Preheat oven to 350°. Combine over hot (not boiling) water the butterscotch morsels and butter. Heat until melted and smooth. Stir in graham cracker crumbs and nuts with a fork until mixture forms coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remainder of mixture into a 9 inch square baking pan. Bake at 350° for 12 minutes. In large bowl, combine cream cheese and sugar; beat until creamy. Add eggs, one at a time, beating well after each. Blend in flour and lemon juice. Pour evenly over hot baked crust. Sprinkle top with reserved crumb mixture. Bake at 350° for 25 minutes. Cool completely. Cut into bars. Cool leftovers. When making these, I double all ingredients and use a 9x13 inch pan. Baking time is the same. Amanda Lou Morton

Brownies 21⁄2

sq. chocolate c. butter or oleo 2 c. sugar 4 eggs 11⁄2 c. flour 1 tsp. baking powder 1⁄ 2 tsp. salt 2⁄ 3

Melt chocolate and butter in pan; add sugar and eggs. Beat well after each. Add flour, baking powder, and salt; beat well. Bake at 350° for 25 to 30 minutes in 9x13 inch cake pan. Janet Olander

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DESSERTS

Butter Pecan Turtle Cookies 1 c. whole pecan halves (do not chop) 1 c. milk chocolate chips Crust: 2 c. all-purpose flour 1⁄ 2 c. butter, softened 1 c. firmly packed brown sugar Caramel Layer: 2⁄ 3 1⁄ 2

c. butter c. firmly packed brown sugar

Preheat oven to 350°. In a 3 quart bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2 to 3 minutes, or until well mixed and particles are fine. Pat firmly into ungreased 13x9x2 inch pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake near center of 350° oven for 18 to 22 minutes, or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Allow chips to melt slightly, 2 to 3 minutes. Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3 to 4 dozen bars. Caramel Layer: In heavy 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1⁄2 to 1 minute, stirring constantly. Patti Brownley

Chocolate Oatmeal Cookies 2 c. sugar 1⁄ 2 c. cocoa 1⁄ 2 c. milk 1 stick margarine 1⁄ 2 c. peanut butter 1 tsp. vanilla 3 c. oats (quick) In large pan, boil for 1 minute the sugar, cocoa, and milk. Add margarine, peanut butter, vanilla, and quick oats. Stir. Drop by teaspoonful onto waxed paper. Let cool. Mary Anderton

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DESSERTS

Easy Cookies 1 can Eagle Brand milk 1⁄ 2 c. peanut butter 1 c. chopped nuts Mix and drop on lightly greased and floured cookie sheet. Bake about 7 to 9 minutes at 375° to 400°. Glenda Stone

Banana-Oatmeal Cookies 2 c. flour 1 tsp. cinnamon 1⁄ 4 tsp. nutmeg 1⁄ 2 tsp. salt 1 tsp. baking powder 1⁄ 4 tsp. baking soda 1 c. sugar 1 c. shortening 1 c. mashed bananas 2 eggs 2 c. rolled oats Sift together dry ingredients. Add sugar, shortening, bananas and eggs. Beat till smooth. Fold in oats. Drop from spoon onto greased cookie sheet. Bake at 375° for 15 minutes. Bill Stoneman

86


DESSERTS

Butterscotch Oatmeal Cookies 3⁄ 4

c. vegetable shortening 1 c. firmly packed brown sugar 1⁄ 2 c. granulated sugar 1 egg 1⁄ 4 c. water 11⁄2 c. butterscotch chips 1 tsp. vanilla 3 c. oats (uncooked) 1 c. all-purpose flour 1 tsp. salt 1⁄ 2 tsp. soda Preheat oven to 350°F. Beat together shortening, sugar, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well. Add chips last. Drop by rounded teaspoon onto greased cookie sheet. Bake 12 to 15 minutes. Makes 5 dozen cookies. Margaret Wilson

No Bake Cookies 2 c. sugar 1⁄ 2 c. cocoa 1⁄ 2 c. peanut butter 1⁄ 2 c. milk 1⁄ 2 c. butter 1 tsp. vanilla 3 c. quick oats Mix sugar, cocoa, peanut butter, milk, and butter in a pan. Bring to a full boil; boil just for 1 minute, stirring often. Remove from heat. Stir in oats and then add vanilla. Drop spoonfuls onto wax paper and let cool until hardened. Barbara Winters

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DESSERTS

Oatmeal Crispies 1 c. shortening (part butter) 1 c. brown sugar 1 c. white sugar 2 eggs 1 tsp. vanilla 11⁄2 c. sifted flour 1 tsp. salt 1 tsp. soda 3 c. oats 1 c. cocoanut Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt, and soda. Stir into creamed mixture. Stir in oats and cocoanut. Form into small balls; put on greased cookie sheet. Bake at 350° for 10 minutes or until lightly browned. Makes 6 dozen. May add 1 cup butterscotch morsels or chocolate chips with oats and cocoanut. Joanne Brown

Sugar Cookies 11⁄2

c. confectioners sugar 1 c. butter or oleo 1 egg 1 tsp. vanilla 1⁄ 2 tsp. almond flavoring 21⁄2 c. flour 1 tsp. cream of tartar 1 tsp. soda Cream sugar and butter. Add egg and flavorings; mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 375°. Divide dough in half and roll out on lightly floured pastry sheet. Roll thin but thick enough to pick up the design of the cookie cutters. Dip cutter in flour before each cutting. Cut as many cookies from each rolling as possible. The least amount of working with the dough gives the best cookie. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Christy Brown

88


DESSERTS

Chocolate Caramel Squares 1 (14 oz.) bag caramels 2⁄ 3 c. evaporated milk 1 (181⁄2 oz.) German chocolate cake mix (with pudding in mix preferable) 3⁄ 4 c. softened oleo 1 c. chopped walnuts 1 (12 oz.) pkg. semi-sweet chocolate morsels Combine caramels and 1⁄2 evaporated milk in top of double boiler until caramels are melted. Remove from heat. Combine cake mix, remaining 1⁄3 cup evaporated milk, and oleo; mix with electric mixer until dough holds together. Stir in nuts. Press 1⁄2 mixture into greased 9x13 inch pan. Bake at 350° for 6 minutes or until it starts to rise. Sprinkle chocolate morsels over crust. Pour caramel mixture over chocolate. Crumble remaining cake mix over caramel. Bake at 350° for 15 minutes. Let stand until cool; cut into small squares. Very rich! Scott and Mary Toombs

Pumpkin Bars 4 eggs 12⁄3 c. sugar 1 c. cooking oil 1 (16 oz.) can pumpkin 2 c. flour 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda Beat eggs, pumpkin, sugar, and oil in large mixing bowl until light and fluffy. Mix dry ingredients together. Add to pumpkin mixture a little at a time and mix thoroughly. Spread in ungreased 15x10x1 inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool and frost. Cream Cheese Icing for Pumpkin Bars: 1 (3 oz.) pkg. cream cheese c. butter or margarine, softened 1 tsp. vanilla 2 c. sifted powdered sugar

1⁄ 2

Cream softened cream cheese and butter. Add vanilla. Add powdered sugar a little at a time, beating well until smooth. Linda Jenkins

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DESSERTS

Desserts Caramel Dumplings 1⁄ 2

Brown melted.

cup sugar in saucepan; add 21⁄2 cups boiling water and stir until

Add and boil 10 minutes: 1 c. white sugar 1 Tbsp. butter 2 tsp. vanilla Pinch of salt Make this batter while syrup boils: 1⁄ 2

c. sugar 1 Tbsp. butter, melted 1⁄ 2 c. milk 2 tsp. baking powder Pinch of salt Flour (to make as thick as cake batter) Pour 1⁄3 sauce in baking dish. Drop dough by tablespoonfuls in dish. Pour on remaining sauce. Bake 20 minutes at 350°. Alice Davis

Self-Filled Cupcakes 1 (2 layer size) pkg. chocolate cake mix 1 (8 oz.) pkg. cream cheese 1⁄ 3 c. sugar 1 egg Dash of salt 1 (6 oz.) pkg. semi-sweet chocolate chips Mix cake mix according to package directions. Fill paper bake cups in muffin pan 2⁄3 full. Cream the cream cheese, sugar, and egg; add salt and chocolate chips. Mix well. Drop 1 teaspoon of mixture into each cupcake batter. Bake as package directs for cupcakes. Elaine Van Gorp

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DESSERTS

Jelly Roll Dessert 1 jelly roll, or pkg. of 3 small jelly rolls 1 large pkg. vanilla pudding 1 small ctn. Cool Whip Cook your pudding as directed. Slice the jelly roll about 1⁄4 inch thick and lay in a 9 inch square pan. After pudding cools, pour over jelly roll and top with Cool Whip. This can be made a day or 2 before time to serve and still be just as good. Diane Dexter

Four-Layer Dessert First Layer: 11⁄2 c. flour 11⁄2 sticks margarine Second Layer: 1 large pkg. cream cheese 1 c. powdered sugar 2 c. Cool Whip Third Layer: 2 pkg. instant pudding (any flavor) 3 c. milk Fourth Layer: You will need a large carton of Cool Whip Beat flour and margarine and press into 8x12 inch pan. Bake 20 minutes at 325°. Cool completely. Mix cream cheese, powdered sugar, and Cool Whip with mixer and pour over cooled crust; set in refrigerator. Mix pudding with milk and pour over cream cheese layer. Cover with remaining Cool Whip. Let stand in refrigerator. Dan Wilson

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DESSERTS

Strawberry-Glazed Cheese Cake Crust: 13⁄4 c. fine graham cracker crumbs (about 20 crackers) 1⁄ 2 tsp. cinnamon 1⁄ 4 c. finely chopped walnuts 1⁄ 2 c. butter or margarine, melted Filling: 3 well beaten eggs 2 (8 oz.) pkg. cream cheese, softened 1 c. sugar 1⁄ 4 tsp. salt 2 tsp. vanilla 1⁄ 2 tsp. almond extract 3 c. dairy sour cream Glaze: 1 pt. fresh strawberries 1 c. water 11⁄2 Tbsp. cornstarch 1⁄ 2 c. sugar Red food coloring Crust: Thoroughly mix ingredients for crust. Press on bottom and sides of a 9 inch spring form pan. Sides should be about 13⁄4 inches high. Filling: Combine eggs, cream cheese, sugar, salt, vanilla, and almond extract; beat until smooth. Blend in sour cream. Pour into crumb crust. Bake in a moderate oven at 375° for about 35 minutes or just until set. Cool. Chill thoroughly, about 4 to 5 hours (filling will be soft). Glaze: Crush 1 cup of the strawberries; add water and cook for 2 minutes. Sieve. Mix cornstarch with sugar and stir into hot berry mixture. Bring to boiling, stirring constantly. Cook and stir until mixture is thick and clear. (Add a few drops of red food coloring, if desired.) Cool to room temperature. Place remaining strawberries atop chilled cheese cake. Pour glaze over. Chill about 2 hours. Makes 10 servings. Leah Dole

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DESSERTS

Easy Cheese Cake 1 (8 oz.) pkg. cream cheese 1 can Eagle Brand milk 1⁄ 2 c. ReaLemon 1 tsp. vanilla 1 (9 inch) graham cracker crust 1 can cherry pie filling Beat cream cheese until smooth. Gradually mix in Eagle Brand milk, beating until smooth. Stir in lemon juice and vanilla. Spread in crust. Refrigerate until firm, then top with chilled cherry pie filling. Phyllis White

Bread Pudding 2 c. dry bread cubes 4 c. milk, scalded 1 Tbsp. butter 1⁄ 4 tsp. salt 3⁄ 4 c. sugar 4 slightly beaten eggs 1 tsp. vanilla extract Soak bread in milk 5 minutes. Add butter, salt, and sugar. Pour slowly over eggs. Add vanilla and mix well. Pour into greased baking dish. Bake in pan of hot water in moderate oven at 350° until firm, about 50 minutes. Serve warm with Lemon Sauce. Add 1⁄2 cup seeded raisins, if desired. Serves 8. Lemon Sauce: 1⁄ 2

c. sugar 1 Tbsp. cornstarch 1⁄ 8 tsp. salt 1⁄ 8 tsp. nutmeg 1 c. boiling water 2 Tbsp. butter 11⁄2 Tbsp. lemon juice Mix sugar, cornstarch, salt, and nutmeg. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice. Blend thoroughly. Stacey Thomas

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DESSERTS

Cherry Cheese Cake Graham Cracker Crust: 1 pkg. graham crackers (1⁄3 lb.), crushed 1⁄ 4 c. sugar 1⁄ 4 c. oleo Mix crust ingredients; press in pan. Bake about 8 minutes at 350°. Let cool. Cream: 1 (8 oz.) pkg. cream cheese 1 can Eagle Brand milk Add 1⁄3 cup ReaLemon (or lemon juice). Put in crust and chill at least 1 hour. Pour 1 can Wilderness or Thank You cherry pie filling over top. Can top with whipped cream, if desired. Sandy Snyder

Caramel Dumplings Caramel: 1⁄ 2

c. brown sugar 2 c. water

Dumplings: 1⁄ 2

c. white sugar 1 tsp. butter or margarine 1⁄ 2 c. milk 1 c. flour 1 tsp. baking powder Bring brown sugar and water to a boil. Remove from heat and add 1 teaspoon vanilla and 1 teaspoon margarine. Put in 9x12 inch pan and drop dumplings in. Bake at 350° for 45 minutes. Turn the dumplings once during baking. Suzie Chang

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DESSERTS

Strawberry Angel Dessert 2 2 1 2 1 1

(3 oz.) pkg. strawberry jello c. boiling water c. sugar pkg. frozen strawberries pt. whipping cream, whipped angel food cake, torn into small pieces

Add boiling water to jello and sugar; stir until dissolved. Add strawberries; stir until thawed. Place in refrigerator until syrupy, then stir in whipped cream. Place 1⁄2 the pieces of angel food cake in 9x13 inch pan, then pour 1⁄2 the strawberry mixture over cake; repeat layers. Let set until firm; cut into squares to serve. Bill Smith

Boiled Custard 2 eggs, slightly beaten 1⁄ 8 tsp. salt 1⁄ 4 c. sugar 2 c. milk, scalded 1⁄ 2 tsp. vanilla Combine beaten eggs, salt, and sugar. Add milk and cook in double boiler until mixture coats the spoon. Add vanilla and chill. Serve plain or with fruit or jam. Mary Alice Tompkins

Cherry Surprise 8 to 10 graham crackers (enough crumbs to cover bottom of pan) 1 stick butter, melted 1 (8 oz.) pkg. cream cheese 1⁄ 2 c. milk 1 c. powdered sugar 1 large can cherry pie filling 1 large pkg. Dream Whip Vanilla Combine graham crackers and melted butter and line bottom of pan with mixture. Mix cream cheese, milk, and 1 cup powdered sugar. Pour over graham cracker mixture. Mix 1 package Dream Whip as directed, adding 2 heaping tablespoons powdered sugar and a little more vanilla flavoring. Spoon over cream cheese. Spoon canned cherry pie filling on top. Chill. Michael Stoneman

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DESSERTS

Pineapple Cream Cheese Cake 2 eggs, well beaten 2 c. sugar 1 tsp. vanilla 1 (No. 2) can crushed pineapple 2 c. flour 2 tsp. baking soda 1⁄ 2 c. black walnuts Mix all ingredients together. Bake at 350° for 45 minutes in an oblong baking pan that is greased and floured. Icing: 12 oz. cream cheese stick oleo 11⁄2 c. powdered sugar 1 tsp. vanilla

1⁄ 2

Mix all together. Cream well. Sprinkle nuts on top, if desired. Nancy Taylor

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  

Miscellaneous

• • • • • • • • • • • • • • • •


TEMPERATURE TESTS FOR CANDY MAKING There are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes:

TYPE OF CANDY

Fondant, Fudge Divinity, Caramels Taffy Butterscotch Peanut Brittle Caramelized Sugar

DEGREES

234 245 265 275 285 310

-

238° 248° 270° 280° 290° 321°

COLD WATER

Soft Ball Firm Ball Hard Ball Light Crack Hard Crack Caramelized

In using the cold water test, use a fresh cupful of cold water for each test. When testing, remove the candy from the fire and pour about 1⁄2 teaspoon of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible. In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses its shape when removed from the water. In the FIRM BALL TEST the candy will roll into a firm, but not hard ball. It will flatten out a few minutes after being removed from the water. In the HARD BALL TEST the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water. In the LIGHT CRACK TEST the candy will form brittle threads which will soften on removal from the water. In the HARD CRACK TEST the candy will form brittle threads in the water which will remain brittle after being removed from the water. In CARAMELIZING the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.

Copyright  2010 by Cookbook Publishers, Inc.


MISCELLANEOUS

Divinity Candy 21⁄2

c. white sugar c. white corn syrup 1⁄ 2 c. cold water 2 egg whites 1 c. nuts (if desired) 1 tsp. vanilla 1⁄ 2

Cook first 3 ingredients to 250°; pour over stiffly beaten egg whites. Cook rest of syrup to 263°; pour into egg mixture. Add vanilla. Beat until it starts to lose gloss; add nuts. Drop by teaspoonfuls onto waxed paper. Carla O’Donald

See’s Fudge 4 c. sugar 1 large can Pet milk 1⁄ 2 lb. butter 3 (6 oz.) pkg. chocolate chips 24 large marshmallows 4 c. nutmeats (optional) 1 tsp. vanilla Boil sugar and milk 10 minutes (no longer). Last 2 minutes, add butter. Remove from stove; add chocolate chips and stir. Add marshmallows and stir until melted. Add nuts and vanilla. Stir and pour into buttered 9x13 inch pan. Makes 5 pounds of delicious fudge. Tim Matthews

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MISCELLANEOUS

Chocolate Candy Roll 1⁄ 2

c. margarine 2 sq. unsweetened chocolate 11⁄2 c. powdered sugar 1 egg, beaten 1 c. chopped nuts 1 (61⁄4 oz.) pkg. small marshmallows 1 (31⁄2 oz.) pkg. coconut

Melt chocolate and margarine over low heat, stirring constantly. Cool slightly. Stir in powdered sugar and beaten egg. Cool. Fold in nuts and marshmallows. Stir until well coated. Shape soft candy into 2 rolls. Coat rolls with coconut. Wrap carefully. Store in freezer until needed. Cut into slices to serve. Becky Grimes

Nestle Crunchy Fudge Sandwiches 1 (6 oz.) pkg. Nestle butterscotch chips 1⁄ 2 c. peanut butter 4 c. Rice Krispies 1 (6 oz.) pkg. chocolate chips 1⁄ 2 c. sugar 2 measuring Tbsp. butter 1 Tbsp. water Melt butterscotch chips and peanut butter in double boiler. Stir in cereal. Press the mixture in an 8 inch buttered dish. Chill. Heat chocolate, sugar, butter, and water in double boiler. Spread over cereal. Put remaining cereal on top. Press gently. Chill 1 hour. Makes 25 (11⁄2 inch) squares. Patricia Jennings 1⁄ 2

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MISCELLANEOUS

Peanut Brittle 1 c. water 1 c. white syrup 1 tsp. vanilla 1⁄ 4 tsp. salt 3 c. white sugar 1 pkg. raw Spanish peanuts 2 Tbsp. oleo 1 Tbsp. soda Cook water, syrup, and sugar to 270°. Add raw peanuts and cook to 315°. Stir constantly so peanuts won’t burn. Remove from heat and add vanilla and butter. Stir until butter is melted; add salt and soda. Stir briskly until peak of foaming is reached. Pour quickly into large, buttered pans; let cool. Break into pieces. Store in airtight containers in a cool, dry place. John Thomas

Raspberry Surprise Bars 1 pkg. butterscotch Slice and Bake cookies 8 oz. cream cheese 2 Tbsp. milk 1⁄ 2 c. raspberry preserves Slice cookies and place close together in a 9x13 inch cake pan. Bake 10 to 12 minutes, until golden brown. Mix cream cheese and milk together. Spread cheese mixture on cookies immediately after removing from the oven. Spread preserves on top of cheese. Cool and cut into squares. Trudy Terrell

Sugar Nuts 11⁄2

c. sugar c. honey 1⁄ 2 c. cold water 3 c. walnut halves 1⁄ 2 tsp. vanilla 1⁄ 4

Combine sugar, honey, and water in pan and cook until it reaches soft ball stage (238°). Remove from heat and add nuts and vanilla. Stir until syrup becomes creamy and thick. Turn onto waxed paper to harden, then break into pieces. Spices to taste can also be added. Mindy Goldberg

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MISCELLANEOUS

Million Dollar Fudge Prepare beforehand: 1 (12 oz.) pkg. chocolate bits 1 (10 oz.) plain Hershey’s bar 1 pt. marshmallow cream 1⁄ 2 cube butter 2 tsp. vanilla Add 1 cup chopped walnuts last. Cook: 41⁄2 c. sugar 1 large can condensed milk Boil hard for 5 minutes. When done, stir in prepared ingredients until smooth. Margaret Gipson, Shirley Crews

Mint Puffs Beat 3 egg whites to stiff peaks. Gradually add 1 cup sugar, beating after each addition. Add 1 cup mint chocolate chips. Add several drops green food coloring. Drop by spoonfuls on cookie sheet. Heat oven to 375° and turn off heat. Put puffs into oven and leave overnight. Paige Mendenhall

Chocolate Fudge Put in large bowl: 11⁄2 c. chocolate chips 1⁄ 4 lb. oleo 1 c. chopped nuts 1 tsp. vanilla Melt in double boiler: 10 large marshmallows 1 tsp. water Boil 6 minutes: 2 c. sugar c. evaporated milk

3⁄ 4

Pour hot mixes into chocolate chips. Mix; stir until melted and smooth. Put in greased pan. Chill. Rosie Maxwell

100


MISCELLANEOUS

Caramel Corn 2 c. brown sugar 2 sticks butter or margarine 1⁄ 2 c. white syrup 1 tsp. salt 1⁄ 2 tsp. soda 1 tsp. butter flavoring 1⁄ 2 tsp. burnt sugar flavoring 16 c. popped corn Combine brown sugar, butter, corn syrup, and salt. Boil for 5 minutes. Remove from fire. Stir in flavorings and soda. Pour immediately over popcorn. Put in 1 or2 large pans. Place in 250° oven for 1 hour, stirring about every 15 minutes. Cool. Keeps well in tight containers. Carolyn Caldwell

Buttermilk Fudge 3 c. sugar 11⁄2 c. fresh buttermilk 1⁄ 2 c. butter 1 (scant) tsp. baking soda Put soda in buttermilk and let stand 3 minutes. Cook all ingredients, including buttermilk, to soft ball stage. Cool and beat until creamy. Nuts, coconut, or any flavorings may be added. Ruth Rowland

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MISCELLANEOUS

Homemade Cream-Dipped Chocolates Filling: 1⁄ 2

lb. soft butter or margarine 1 can Eagle Brand milk 2 boxes powdered sugar

Mix together. Divide into different bowls and add flavorings. Black Walnut: Use 1⁄2 to 1 cup chopped walnuts, 1⁄4 teaspoon black walnut flavoring (or to taste). Cherry or Pineapple: Cut up candied cherries or pineapple. Store in refrigerator 2 or 3 days or longer. Take out and form into balls or desired shapes and freeze. Chocolate Dip: 1 box semi-sweet chocolate 4 tsp. melted paraffin wax 1 large Hershey’s milk chocolate bar In double boiler over low heat, melt the semi-sweet chocolate and paraffin. Add Hershey’s milk chocolate bar for lighter chocolates. Dip balls with skewers. Gladys Holmes

Chocolate Covered Orange Slices 1 pkg. miniature candy orange slices 1⁄ 3 bar paraffin 1 (6 oz.) pkg. Nestle semi-sweet chocolate chips Put chips and paraffin in double boiler; melt both. Keep hot. Take the orange slices (use toothpick to hold), you can divide in half or leave whole, and dip in chocolate mixture. Place on foil to dry. If you desire, you can dip for second time - makes heavier chocolate coating. Bill and Mary Johnson

Reese’s Balls 2 c. peanut butter 1 stick margarine 1 box powdered sugar 1 (12 oz.) pkg. chocolate chips (real chocolate) 1⁄ 2 bar paraffin Mix peanut butter, margarine, and powdered sugar. Roll into balls and refrigerate. Melt chocolate chips and paraffin in a double boiler. Use a toothpick to dip balls into chocolate. Place on waxed paper to cool. Sara Whitehouse

102


MISCELLANEOUS

Taffy 2 c. sugar 1⁄ 2 tumbler water 1 tsp. vinegar 1⁄ 4 tsp. cream of tartar Butter (size of walnut) Vanilla Boil until brittle when dropped in cold water. When cool, pull. Monica Scott

Microwave Hot Fudge Sauce 1⁄ 2

c. sugar 3 Tbsp. cocoa 11⁄2 Tbsp. cornstarch Dash of salt 1⁄ 2 c. water 2 Tbsp. butter 1 tsp. vanilla Mix dry ingredients in a 2 cup glass dish. Stir in water and cook 1 to 2 minutes; stir every 30 seconds, or until thick. Add butter and cook 30 seconds more. Stir thoroughly and add vanilla. Makes 1 cup. Serve on ice cream. Terry Seymour

Sweetened Condensed Milk 1 c. instant nonfat dry milk 1⁄ 2 c. boiling water 2⁄ 3 c. sugar 3 Tbsp. melted butter Mix in blender; store in refrigerator. Kim Jones

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MISCELLANEOUS

Basic Brownies (Microwave) Power Level: HIGH. Microwave Time: 6 to 7 minutes total. 2 eggs 1 c. sugar 1⁄ 2 tsp. salt 1 tsp. vanilla In small bowl at medium speed on mixer, beat together about 1 minute until light. Add 1⁄2 cup butter, melted, and continue beating until thoroughly blended. 3⁄ 4 1⁄ 2

c. flour c. cocoa

Mix in at low speed. Stir in 1⁄2 cup chopped nuts. Spread evenly in greased 8 inch square dish. Microwave at HIGH 6 to 7 minutes, rotating dish 1⁄4 turn every 2 minutes. When top looks dry and will spring back when lightly touched, they are done. This is the recipe as given to me. I change it by leaving out the salt and cutting the cocoa to 1⁄3 cup. They are just as good and not as chocolate. Shannon Sexton

Holiday Popcorn 3 qt. popped popcorn* 1 c. dried apricots, cut up 3⁄ 4 c. light corn syrup 1 Tbsp. vanilla 1 (61⁄2 oz.) can nuts 1⁄ 2 c. seedless raisins 1⁄ 4 c. packed light brown sugar 1⁄ 2 tsp. salt (or less) Toss together popcorn, nuts, apricots, and raisins. Blend corn syrup, brown sugar, vanilla, and salt. Pour over popcorn and fruit mixture; toss lightly until evenly coated. Put on buttered jelly roll pan. Heat in 250° oven for 30 minutes, stirring occasionally. Makes 9 cups. * One ounce popcorn (2 tablespoons) equals 1 quart popped popcorn. Brian Underwood

104


MISCELLANEOUS

Eggless Egg in a Basket 2 eggs (optional) 2 slices bread Butter Skillet Melt butter in skillet. Dip bread in butter; turn over to butter other side. Takes lots of butter. Brown both sides to your liking. For Egg in a Basket: Make hole in center of bread. Put in egg. Brown both sides until egg is done. Serve with a glass of milk. Derek Casida (Age 8)

Party Mix 2 c. Rice Chex 2 c. Corn Chex 2 c. Wheat Chex 2 c. Cheerios or Kix 1 small box pretzels 1 small jar mixed nuts (can use more) 2 cubes oleo 3 to 4 Tbsp. Worcestershire sauce 5 to 6 drops Tabasco sauce 3 tsp. garlic powder 3 tsp. onion powder Salt Melt oleo, Worcestershire sauce, Tabasco sauce, garlic powder, onion powder all together. Place the Chex, Cheerios, pretzels, and nuts together in a very large roaster pan. Pour the oleo over the dry mixture; stir carefully and salt to taste. Place in 250° oven and bake for 1 to 11⠄2 hours, stirring every 10 to 15 minutes. Be sure to stir because it burns easily. When taken out of oven, place on absorbent paper and cool. Store in an airtight container. Mary Blake

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MISCELLANEOUS

Heavenly Hot Fudge 1 stick margarine 1⁄ 2 tsp. salt 11⁄2 c. evaporated milk (1 can) 3 c. sugar 3 sq. unsweetened chocolate Melt margarine and chocolate in double boiler. Stir in sugar, salt, and milk gradually. Return to fire and cook a few minutes. Elizabeth Brooks

Deep Fried Fish Batter 1 egg 1 c. pancake mix 8 oz. 7-Up (approx.) Additional pancake mix Mix first 3 ingredients together well. Dip thin fish fillets, which have been coated with pancake mix (shake both in plastic bag) and chilled about 20 minutes, in mixture. Remove 1 at a time and deep-fry for 4 to 6 minutes at about 400°. Remove onto paper towels to drain. Judy Ingram

Homemade Catsup 1 gal. thick tomato juice 1 tsp. cayenne pepper 21⁄3 c. sugar 11⁄2 onions, put in blender, or 11⁄2 tsp. onion salt Bring to brisk boil and simmer briskly until 1⁄2 volume. Add to: 11⁄4 c. vinegar 2 tsp. celery seed 1 tsp. mustard seed 1 tsp. cinnamon 1 tsp. paprika 1 tsp. mixed pickling spices Boil 20 minutes and let stand. Strain into catsup when at 1⁄2 volume. Add 1⁄4 cup salt. Simmer 30 minutes, stirring often. Add cornstarch if not thick enough. This is a spicy catsup. Mary Jennings

106


MISCELLANEOUS

Freezer Tomato Sauce Tomato juice Onions Green peppers Chili powder Garlic salt Worcestershire sauce Salt Pepper Sugar Cook all ingredients (amounts according to taste) until fairly thick. Thicken more with a mixture of cornstarch and water. Freeze. Great for chili, spaghetti, etc. Trudy Pittman

Pancake Syrup Bring 1 cup water to a boil and add 2 cups sugar; stir until dissolved. Add: 1 Tbsp. molasses 1 tsp. maple flavoring 1⁄ 2 tsp. butter flavoring Simmer to desired consistency. Makes 13⁄4 cups syrup. Euleta Shaw

Fruit Pops 1 c. bananas (about 2 medium) 10 oz. frozen berries (any kind you like) 13⁄4 c. crushed pineapple with juice 2⁄ 3 c. evaporated milk Put all together in blender and mix well. Pour into 5 ounce paper cups and place a stick in each cup and freeze. Sydney Hyatt

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MISCELLANEOUS

Child’s Play Popsicles 1 pkg. jello 1 pkg. Kool-Aid 2⁄ 3 c. sugar 2 c. hot water 4 c. cold water Dissolve jello, Kool-Aid, and sugar in hot water. Add the cold water and freeze in ice cube trays. After adding ingredients to ice cube tray, place a piece of Saran Wrap over top of tray and place toothpicks into Kool-Aid for sticks. Zora White

Homemade Salami 21⁄2

2 to lb. good ground beef 1⁄ 2 tsp. onion powder 1⁄ 2 tsp. garlic powder 2 Tbsp. curing salt (Tender-Quick) 1 Tbsp. mustard seed 11⁄2 tsp. liquid smoke Pinch of crushed red pepper 3⁄ 4 c. water Mix all together. Shape into 3 rolls on foil and wrap. Refrigerate for 24 hours. Open up foil and bake at 300° for 1 hour and 15 minutes. Kathy Harrison

Plant Food 1 tsp. baking powder 1 tsp. saltpeter 1 tsp. Epsom salt 1⁄ 2 tsp. ammonia Mix ingredients together in gallon jar. Fill jar with warm water. Mixture may foam, so add water slowly. Water plants regularly with solution as needed. Angie Wood

108


MISCELLANEOUS

Granola Mix: 6 c. oats 1 c. wheat germ 1 c. coconut 1 c. mixed nuts, chopped 1⁄ 4 c. sesame seeds 1⁄ 2 c. bran 1⁄ 4 c. sunflower nuts 1 tsp. nutmeg 2 tsp. cinnamon Heat (low heat, briefly): 1⁄ 2

c. c. 1⁄ 2 c. 1⁄ 4 c. 1⁄ 4

oil water honey molasses

Combine dry and liquid ingredients and add 1 tablespoon vanilla. Bake at 250°, stirring every 10 minutes until done (about 30 minutes total). Mary West

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NOTES

110


Index of Recipes APPETIZERS, BEVERAGES

VEGETABLES

Avocado-Cheese Dip. . . . . . . . . . . . . . . . . . . 3 Baby Meat Balls . . . . . . . . . . . . . . . . . . . . . . 5 Broccoli Cheese Dip for Vegetables. . . . . . . 3 Cheese Ball . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Chip Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Cream Cheese Taco Dip . . . . . . . . . . . . . . . . 1 Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . 7 Good Glop Dip . . . . . . . . . . . . . . . . . . . . . . . 5 Green Tomato Relish . . . . . . . . . . . . . . . . . . 8 Ham Swirls . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Hot Chocolate Mix . . . . . . . . . . . . . . . . . . . 10 Little Meat Balls . . . . . . . . . . . . . . . . . . . . . . 4 Minced Clam Dip . . . . . . . . . . . . . . . . . . . . . 2 Onkers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Orange Julius . . . . . . . . . . . . . . . . . . . . . . . . 9 Pickled Fish . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Pump ’n Dip . . . . . . . . . . . . . . . . . . . . . . . . . 6 Quick and Easy Cheese Ball. . . . . . . . . . . . . 7 Ro-Tel Cheese Dip . . . . . . . . . . . . . . . . . . . . 6 Russian Tea . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Sausage Balls . . . . . . . . . . . . . . . . . . . . . . . . 6 Snack Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Spinach Dip. . . . . . . . . . . . . . . . . . . . . . . . . . 1 Taco Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Teriyaki Meat Balls . . . . . . . . . . . . . . . . . . . . 4 Wedding Punch . . . . . . . . . . . . . . . . . . . . . . 9 SOUPS, SALADS Bavarian . . . . . . . . . . . . . . . . . . . . . . . . . . . Cherry Fruit Salad. . . . . . . . . . . . . . . . . . . . Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . Creamy Fruit Salad . . . . . . . . . . . . . . . . . . . Easy Pear Salad. . . . . . . . . . . . . . . . . . . . . . Fantastic Taco Salad . . . . . . . . . . . . . . . . . . Lime-Strawberry Surprise Salad. . . . . . . . . Make Ahead Slaw. . . . . . . . . . . . . . . . . . . . Miso Soup. . . . . . . . . . . . . . . . . . . . . . . . . . My Favorite Salad. . . . . . . . . . . . . . . . . . . . Orange Sherbet Salad . . . . . . . . . . . . . . . . Patio Salad . . . . . . . . . . . . . . . . . . . . . . . . . Pea and Corn Salad . . . . . . . . . . . . . . . . . . Plaza III Steak Soup . . . . . . . . . . . . . . . . . . Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . Spinach Salad . . . . . . . . . . . . . . . . . . . . . . . Steak Soup . . . . . . . . . . . . . . . . . . . . . . . . . Steak Soup . . . . . . . . . . . . . . . . . . . . . . . . . Steak Soup . . . . . . . . . . . . . . . . . . . . . . . . . Taco Salad . . . . . . . . . . . . . . . . . . . . . . . . . . Three-Months Slaw . . . . . . . . . . . . . . . . . . Tuna Spread . . . . . . . . . . . . . . . . . . . . . . . . Zucchini Salad. . . . . . . . . . . . . . . . . . . . . . .

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22 22 14 21 19 16 21 15 13 20 22 14 20 12 15 18 11 18 12 11 13 17 16 19 17

Asparagus Supreme . . . . . . . . . . . . . . . . . . Baked Beans - Frijoles Garampinados. . . . Broccoli and Rice . . . . . . . . . . . . . . . . . . . . Broccoli and Rice . . . . . . . . . . . . . . . . . . . . Broccoli Casserole. . . . . . . . . . . . . . . . . . . . Cabbage A La Rowena . . . . . . . . . . . . . . . . Carrot Casserole . . . . . . . . . . . . . . . . . . . . . Colcannon . . . . . . . . . . . . . . . . . . . . . . . . . . Continental Zucchini. . . . . . . . . . . . . . . . . . Corn Casserole . . . . . . . . . . . . . . . . . . . . . . Corn Fritters . . . . . . . . . . . . . . . . . . . . . . . . Eggplant Parmesan. . . . . . . . . . . . . . . . . . . Fried Cabbage. . . . . . . . . . . . . . . . . . . . . . . Frozen Corn . . . . . . . . . . . . . . . . . . . . . . . . Green Bean Casserole . . . . . . . . . . . . . . . . Green Bean Casserole . . . . . . . . . . . . . . . . Macaroni and Cheese . . . . . . . . . . . . . . . . Party Potatoes . . . . . . . . . . . . . . . . . . . . . . Scalloped Potatoes . . . . . . . . . . . . . . . . . . . Sweet-Sour Green Beans . . . . . . . . . . . . . . Vegetarian Cabbage Rolls. . . . . . . . . . . . . .

29 27 25 23 27 26 24 28 26 28 28 30 27 23 24 24 23 29 24 26 25

MAIN DISHES Almond Chicken . . . . . . . . . . . . . . . . . . . . . Aroma Roast . . . . . . . . . . . . . . . . . . . . . . . . Authentic Quiche Lorraine . . . . . . . . . . . . . Baked Chicken ’n Butter and Cream . . . . . Barbecued Spareribs . . . . . . . . . . . . . . . . . Barbeque Chicken. . . . . . . . . . . . . . . . . . . . Bean Pot Dinner . . . . . . . . . . . . . . . . . . . . . Beef and Noodles. . . . . . . . . . . . . . . . . . . . Beef Enchiladas . . . . . . . . . . . . . . . . . . . . . Beef Stroganoff. . . . . . . . . . . . . . . . . . . . . . Beef Stroganoff. . . . . . . . . . . . . . . . . . . . . . Burger Barbecue. . . . . . . . . . . . . . . . . . . . . Burritos . . . . . . . . . . . . . . . . . . . . . . . . . . . . Busy Day Casserole . . . . . . . . . . . . . . . . . . Cabbage Casserole . . . . . . . . . . . . . . . . . . . Cashew Chicken . . . . . . . . . . . . . . . . . . . . . Cheese Special . . . . . . . . . . . . . . . . . . . . . . Chicken Barbecue Sauce . . . . . . . . . . . . . . Chicken-Broccoli Casserole. . . . . . . . . . . . . Chicken Crunch. . . . . . . . . . . . . . . . . . . . . . Chicken Logs . . . . . . . . . . . . . . . . . . . . . . . . Chicken Potato Casserole. . . . . . . . . . . . . . Chicken Scallop . . . . . . . . . . . . . . . . . . . . . . Chili Balls . . . . . . . . . . . . . . . . . . . . . . . . . . Corned Beef Dinner . . . . . . . . . . . . . . . . . . Crustless Zucchini Quiche . . . . . . . . . . . . . Easy Chicken and Noodles . . . . . . . . . . . . . Easy Pizza Pie . . . . . . . . . . . . . . . . . . . . . . . Frosted Meat Loaf . . . . . . . . . . . . . . . . . . . Garden Fresh Pork Chops . . . . . . . . . . . . . Glurp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Goulash . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hamburger High-Hat . . . . . . . . . . . . . . . . .

51 31 47 53 37 35 39 42 36 35 51 41 45 39 33 47 40 31 46 53 44 54 54 38 33 50 40 49 52 50 46 33 38

111


Italian Spaghetti . . . . . . . . . . . . . . . . . . . . . Loree’s Chili . . . . . . . . . . . . . . . . . . . . . . . . Marge’s Favorite Meat Loaf. . . . . . . . . . . . Michelle’s Potluck. . . . . . . . . . . . . . . . . . . . Pizza Sausage Sandwiches . . . . . . . . . . . . . Porcupine Meat Balls . . . . . . . . . . . . . . . . . Pork Chops for Working Woman. . . . . . . . Pork Roast. . . . . . . . . . . . . . . . . . . . . . . . . . Potato Enchiladas . . . . . . . . . . . . . . . . . . . . Sesame Chicken . . . . . . . . . . . . . . . . . . . . . Shirley’s Chili. . . . . . . . . . . . . . . . . . . . . . . . Skilletburgers . . . . . . . . . . . . . . . . . . . . . . . Sloppy Joes . . . . . . . . . . . . . . . . . . . . . . . . . Stuffed Green Peppers . . . . . . . . . . . . . . . . Tater Tot Casserole. . . . . . . . . . . . . . . . . . . Tuna-Noodle Casserole. . . . . . . . . . . . . . . . Turkey-Dressing Casserole . . . . . . . . . . . . . Whattsa Fillatta?. . . . . . . . . . . . . . . . . . . . .

36 34 52 42 40 32 35 48 49 43 48 32 37 31 41 45 34 44

BREADS, ROLLS Apple Quickie Sticky Buns . . . . . . . . . . . . . Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Banana Nut Bread . . . . . . . . . . . . . . . . . . . Biscuit Mix . . . . . . . . . . . . . . . . . . . . . . . . . Blueberry Muffins. . . . . . . . . . . . . . . . . . . . Easy Dinner Rolls . . . . . . . . . . . . . . . . . . . . Homemade Noodles. . . . . . . . . . . . . . . . . . Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . Lebanese Bread . . . . . . . . . . . . . . . . . . . . . Master Mix . . . . . . . . . . . . . . . . . . . . . . . . . Mom’s Dinner Rolls . . . . . . . . . . . . . . . . . . No Knead Rolls . . . . . . . . . . . . . . . . . . . . . . Sour Milk Pancakes . . . . . . . . . . . . . . . . . . Southern Corn Bread . . . . . . . . . . . . . . . . .

59 60 57 58 60 56 59 56 55 57 57 58 55 56

Favorite Chocolate Cake. . . . . . . . . . . . . . . Jello Cake . . . . . . . . . . . . . . . . . . . . . . . . . . Mandarin Orange Cake . . . . . . . . . . . . . . . Mayonnaise Cake . . . . . . . . . . . . . . . . . . . . My Mom’s Favorite Buttercream Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . Oatmeal Cake . . . . . . . . . . . . . . . . . . . . . . . Pineapple Cake . . . . . . . . . . . . . . . . . . . . . . Pineapple Chiffon Cake . . . . . . . . . . . . . . . Pineapple Dump Cake . . . . . . . . . . . . . . . . Poppy Seed Cake . . . . . . . . . . . . . . . . . . . . Pudding Cake . . . . . . . . . . . . . . . . . . . . . . . Sibby’s Gingerbread . . . . . . . . . . . . . . . . . . Sour Cream Coffee Cake . . . . . . . . . . . . . . Swedish Apple Cake . . . . . . . . . . . . . . . . . . Top Me Twice Cake . . . . . . . . . . . . . . . . . .

73 74 74 68 79 67 72 70 67 66 66 75 78 79 71

Bars & Cookies Banana-Oatmeal Cookies . . . . . . . . . . . . . . Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . Butter Pecan Turtle Cookies . . . . . . . . . . . Butterscotch Oatmeal Cookies. . . . . . . . . . Cheese Crunchers. . . . . . . . . . . . . . . . . . . . Chocolate Caramel Squares . . . . . . . . . . . . Chocolate Oatmeal Cookies . . . . . . . . . . . . Easy Cookies . . . . . . . . . . . . . . . . . . . . . . . . Honey Apple Cookie. . . . . . . . . . . . . . . . . . No Bake Cookies. . . . . . . . . . . . . . . . . . . . . No-Roll Sugar Cookies . . . . . . . . . . . . . . . . Oatmeal Crispies. . . . . . . . . . . . . . . . . . . . . Oatmeal-Scotchie Pan Cookie . . . . . . . . . . Peanut Butter Bars . . . . . . . . . . . . . . . . . . . Pumpkin Bars . . . . . . . . . . . . . . . . . . . . . . . Raisin-Crisscross Cookies . . . . . . . . . . . . . . Snappy Turtle Cookies . . . . . . . . . . . . . . . . Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . .

86 84 85 87 84 89 85 86 81 87 80 88 82 80 89 83 81 88

Desserts DESSERTS

Pies Apple Pie Filling . . . . . . . . . . . . . . . . . . . . . Chocolate Pie . . . . . . . . . . . . . . . . . . . . . . . Chocolate Swirl Cheese Pie . . . . . . . . . . . . Honey-Pumpkin Pie . . . . . . . . . . . . . . . . . . Icebox Lemon Pie . . . . . . . . . . . . . . . . . . . . Lemon Pie. . . . . . . . . . . . . . . . . . . . . . . . . . Mama’s Apple Pie . . . . . . . . . . . . . . . . . . . Oil Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . Pudding Pie. . . . . . . . . . . . . . . . . . . . . . . . . Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . Quickie Cobbler . . . . . . . . . . . . . . . . . . . . .

64 65 61 62 65 64 63 64 63 62 61

Cakes Banana Split Cake. . . . . . . . . . . . . . . . . . . . Cherry Cake . . . . . . . . . . . . . . . . . . . . . . . . Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . Chocolate Chip Cake. . . . . . . . . . . . . . . . . . Chocolate Mayonnaise Cake . . . . . . . . . . . Christmas Rainbow Poke Cake. . . . . . . . . . Coffee Cake. . . . . . . . . . . . . . . . . . . . . . . . . Coffee Cake. . . . . . . . . . . . . . . . . . . . . . . . . Eggless, Milkless, Butterless Cake . . . . . . .

112

Boiled Custard . . . . . . . . . . . . . . . . . . . . . . Bread Pudding . . . . . . . . . . . . . . . . . . . . . . Caramel Dumplings . . . . . . . . . . . . . . . . . . Caramel Dumplings . . . . . . . . . . . . . . . . . . Cherry Cheese Cake . . . . . . . . . . . . . . . . . . Cherry Surprise. . . . . . . . . . . . . . . . . . . . . . Easy Cheese Cake . . . . . . . . . . . . . . . . . . . . Four-Layer Dessert . . . . . . . . . . . . . . . . . . . Jelly Roll Dessert . . . . . . . . . . . . . . . . . . . . Pineapple Cream Cheese Cake . . . . . . . . . Self-Filled Cupcakes . . . . . . . . . . . . . . . . . . Strawberry Angel Dessert . . . . . . . . . . . . . Strawberry-Glazed Cheese Cake . . . . . . . .

95 93 90 94 94 95 93 91 91 96 90 95 92

MISCELLANEOUS 76 68 70 69 66 76 75 77 69

Basic Brownies . . . . . . . . . . . . . . . . . . . . . 104 Buttermilk Fudge . . . . . . . . . . . . . . . . . . . 101 Caramel Corn . . . . . . . . . . . . . . . . . . . . . . 101 Child’s Play Popsicles . . . . . . . . . . . . . . . . 108 Chocolate Candy Roll . . . . . . . . . . . . . . . . . 98 Chocolate Covered Orange Slices . . . . . . 102 Chocolate Fudge. . . . . . . . . . . . . . . . . . . . 100 Deep Fried Fish Batter . . . . . . . . . . . . . . . 106


Divinity Candy. . . . . . . . . . . . . . . . . . . . . . . 97 Eggless Egg in a Basket . . . . . . . . . . . . . . 105 Freezer Tomato Sauce . . . . . . . . . . . . . . . 107 Fruit Pops . . . . . . . . . . . . . . . . . . . . . . . . . 107 Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Heavenly Hot Fudge . . . . . . . . . . . . . . . . . 106 Holiday Popcorn . . . . . . . . . . . . . . . . . . . . 104 Homemade Catsup. . . . . . . . . . . . . . . . . . 106 Homemade Cream-Dipped Chocolates. . . . . . . . . . . . . . . . . . . . . . . 102 Homemade Salami . . . . . . . . . . . . . . . . . . 108 Microwave Hot Fudge Sauce . . . . . . . . . . 103 Million Dollar Fudge. . . . . . . . . . . . . . . . . 100

SMB1009

Mint Puffs . . . . . . . . . . . . . . . . . . . . . . . . . 100 Nestle Crunchy Fudge Sandwiches . . . . . . 98 Pancake Syrup. . . . . . . . . . . . . . . . . . . . . . 107 Party Mix . . . . . . . . . . . . . . . . . . . . . . . . . 105 Peanut Brittle . . . . . . . . . . . . . . . . . . . . . . . 99 Plant Food. . . . . . . . . . . . . . . . . . . . . . . . . 108 Raspberry Surprise Bars . . . . . . . . . . . . . . . 99 Reese’s Balls . . . . . . . . . . . . . . . . . . . . . . . 102 See’s Fudge. . . . . . . . . . . . . . . . . . . . . . . . . 97 Sugar Nuts . . . . . . . . . . . . . . . . . . . . . . . . . 99 Sweetened Condensed Milk . . . . . . . . . . 103 Taffy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103

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Suggestions for Lowering Fat Content in Your Diet FOOD CATEGORY

CHOOSE

DECREASE

Meat Fish Poultry

Lean cuts of meat with fat trimmed, such as: beef-round, sirloin, rump steak, loin Poultry without skin Pork tenderloin

‘‘Prime’’ grade meats Fatty cuts, like: corned beef, brisket, short ribs, spareribs Goose, duck, organ meats, sausage, bacon, hot dogs, regular luncheon meats

Dairy Products

Skim milk, lowfat buttermilk, lowfat evaporated or nonfat milk Lowfat or nonfat yogurts and cheeses

Whole milk, cream, half & half, nondairy creamers, real or nondairy whipped cream, cream cheese, sour cream, ice cream, custard-style yogurt High-fat cheese, like: Brie, Swiss, American, Cheddar

Eggs

Egg whites, cholesterol and fatfree egg substitutes

Egg yolks (substitute 2 egg whites for 1 egg)

Fats Oils

Unsaturated vegetable oils (in limited quantities): corn, olive, peanut, canola, safflower, sesame, soybean Fat-free mayonnaise, cream cheese, and salad dressings Mustard and flavored vinegars (when cooking, use spray oils or nonstick pans and decrease amount of fat in recipe by 1⁄3 or substitute applesauce for fat)

Butter, coconut oil, palm kernel oil, palm oil, lard, bacon fat

Breads Cereals Pasta

Breads like whole wheat, pumpernickel, rye, pita, bagels, English muffins, rice cakes Lowfat crackers and bread sticks Plain cereals (hot and cold) Spaghetti and macaroni Any grain Dried peas and beans

Croissants, butter rolls, sweet rolls, pastries, doughnuts, most snack crackers, granola-type cereals made with saturated fats, egg noodles, pasta and rice prepared with cream, butter, or cheese sauces

Vegetables Fruits

Fresh, frozen, canned (no salt added)

Vegetables prepared in butter, cream, or sauce Fruits served in glazes

Copyright © 2010 Cookbook Publishers, Inc. I


Fat Facts Reducing fat in the diet is a major focus in America today, and for good reason. A high fat diet can contribute to elevated blood cholesterol levels, a risk factor for heart disease. Excess dietary fat has also been linked to obesity and cancer. As a result, lower fat intake has become a priority for many. Cholesterol is a fat-type substance found in all animal tissues. In adults, a blood cholesterol level below 200 milligrams per deciliter is desirable. A level above 240 milligrams is considered high. Blood cholesterol can also be broken into two categories: ‘‘good’’ and ‘‘bad’’ cholesterol. High density lipoproteins (HDL) are known as ‘‘good’’ cholesterol because of their

high protein content and low cholesterol content, and because people with higher HDL levels have a lower incidence of heart disease. Low density lipoproteins (LDL) contain more cholesterol than HDL and are responsible for cholesterol build-up on artery walls, thus earning the label ‘‘bad’’ cholesterol. A lowfat, low cholesterol diet, as well as exercise and being at a desirable weight, can help lower blood cholesterol levels and raise HDL levels. Dietary fat can be divided into three different types: saturated, polyunsaturated, and monounsaturated. Foods we eat contain a mixture of these fats.

• SATURATED FATS are generally solid at room temperature. They have been shown to increase blood cholesterol levels. Saturated fats are primarily found in animal products such as butter, milk, cream, and lard. Some plant foods, such as palm oil, coconut oil, vegetable shortening, and some peanut butters also contain large amounts of saturated fats. • POLYUNSATURATED FATS tend to lower blood cholesterol levels. These fats are found in high concentrations in vegetable oils, and are usually liquid at room temperature. Fats such as sunflower oil, corn oil, and soft margarines have large amounts of polyunsaturated fats. • MONOUNSATURATED FATS have also been shown to decrease cholesterol levels in the blood. They can be liquid or solid at room temperature, and can be from plant or animal sources. Olive, peanut, and canola oils are high in monounsaturated fats. • DIETARY CHOLESTEROL comes from animal sources such as meat, poultry, fish and other seafood, and dairy products. Egg yolks and organ meats contain high amounts of dietary cholesterol. • HYDROGENATION is a chemical process in which hydrogen is added to unsaturated oils to make them firmer at room temperature. Hydrogenated fats such as shortening or margarine are more saturated than the oil from which they are made. When choosing a margarine, pick one with 2 grams or less saturated fat per tablespoon. Heart Healthy guidelines include: (1) Limit total fat intake to 30% or less of total calories. (2) Of these calories, up to one-third can be saturated fat, and the remaining two-thirds should come from polyunsaturated and monounsaturated sources. (3) Limit daily cholesterol intake to 300 milligrams or less. Copyright © 2010 Cookbook Publishers, Inc.

II


Calculating Percent Fat To achieve a desirable percentage of total calories from fat, it is helpful to know how much fat is in individual foods. To determine the percentage of a food’s total calories that come from fat, you can use the following formula. In order to calculate this percentage, you need to know the total calories and the grams of fat per serving, both of which are usually listed on the food label. grams of fat x 9* total calories

x 100 = % of total calories from fat

* Each gram of fat contains 9 calories. Multiplying grams of fat by 9 gives the total calories from fat. On food labels, this number has already been calculated, and is listed on the same line as total calories.

When reading a food package, the front of the label may not tell the whole story. For instance, a package of boiled ham might claim to be 96% fat free. From this information, the consumer might assume that the food contains 4% fat, which is well within the recommended guideline of eating foods with 30% or less of total calories from fat. Although the 96% fat free claim is truthful, it refers to the amount of fat by weight rather than by the food’s total calories. To get a clearer picture, use the above calculation. The label of the boiled ham shows 60 calories and 2.5 grams of fat per serving. 2.5 grams of fat x 9 60 total calories

x 100 = 37% of total calories from fat

By calculating the percentage of total calories from fat, you can make more informed decisions about the nutritional qualities of foods. In this case, the ham may be lower in fat than other ham products, but it is still above the 30% guideline. If you are trying to follow a lowfat diet, you should eat this food in moderation.

Copyright Š 2010 Cookbook Publishers, Inc. III


‘‘Heart Healthy’’ Recipe Substitutions ORIGINAL INGREDIENT 1 pound ground beef 1 ounce Cheddar, Swiss, or American cheese 1 egg

1 c. whole milk 1 c. cream 1 c. sour cream

1 ounce cream cheese 1 c. butter 1 c. shortening 1 ounce baking chocolate

ALTERNATIVE

TF

SF

C

• 1 pound ground turkey

• 1 ounce lowfat cheese • 1 ounce part-skim cheese (Mozzarella)

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• 2 egg whites • 1⁄4 c. low cholesterol egg substitute • 1 c. skim milk • 1 c. evaporated skim milk • 1 c. nonfat sour cream • 1 c. plain nonfat yogurt • 1 c. lowfat cottage cheese plus 1 to 2 tsp. lemon juice, blended smooth • 1 ounce nonfat cream cheese • 1 ounce Neufchatel cheese • 1 c. margarine • 1 c. vegetable oil • 7 fluid oz. vegetable oil • 3 Tbsp. cocoa powder plus 1 Tbsp. vegetable oil

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1⁄ 2

roux: 1 part fat 1 part starch

1 can condensed cream soup

• Mix together: 1⁄ 2 c. nonfat dry milk 2 Tbsp. cornstarch 2 tsp. low sodium chicken bouillon 1⁄ 4 tsp. onion powder 1⁄ 8 tsp. garlic powder 1⁄ 4 tsp. basil 1⁄ 4 tsp. thyme 1⁄ 4 tsp. white pepper 9 oz. cold water Add the following if desired: 1⁄ 4 c. chopped celery or 1⁄ 2 c. sliced mushrooms Heat to a boil; stir frequently. Per ‘‘can’’: 215 calories, 1g fat, 8mg cholesterol, 200mg sodium

KEY: TF = total fat SF = saturated fat C = Cholesterol

part fat to 1 part starch

Copyright © 2010 Cookbook Publishers, Inc.

IV

REDUCES:

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Food Labeling Definitions Government regulations give specific guidelines as to what words can be used on a food label to describe the product. Here is a list of these descriptive terms. FREE A product must contain no amount or only an insignificant amount of one or more of the following: fat, saturated fat, cholesterol, sodium, sugar, and calories. The terms no, without, and zero can also be used.

REDUCED A nutritionally altered product containing 25% less of a nutrient or of calories than the regular product. If the regular product already meets the criteria for low, a reduced claim cannot be made.

Calorie-free: less than 5 calories per serving Sugar-free or Fat-free: less than 0.5g per serving Sodium-free: less than 5mg per serving

LESS A food that contains 25% less of a nutrient or of calories than a similar food. Cream cheeses that have 25% less fat than butter could use the term less or fewer.

LOW This term can be used when referring to one or more of the following: fat, cholesterol, sodium, and calories. The terms little, few, and low source of can also be used. Low calorie: 40 calories or less per serving Lowfat: 3g or less per serving Low saturated fat: 1g or less per serving Low cholesterol: less than 20mg per serving Low sodium: less than 140mg per serving Very low sodium: less than 35mg per serving LEAN Meat, poultry, and seafood containing less than 10g of fat, less than 4g saturated fat, and less than 95g of cholesterol per 3.5 oz. serving. EXTRA LEAN Meat, poultry, and seafood containing less than 5g of fat, less than 2g saturated fat, and less than 95g of cholesterol per 3.5 oz. serving. HIGH One serving of a product must contain 20% or more of the Daily Value (recommended daily intake of a nutrient).

LIGHT This term can still be used to describe food characteristics such as color and texture if the label makes the meaning clear; for example, light brown sugar. The term also carries two other meanings: ✦ A nutritionally altered product that contains one-third less calories or half the fat of the original food ✦ A food’s sodium content has been cut by 50% or more MORE A food using this claim must contain 10% more of the Daily Value of a nutrient than the reference food. To use the words fortified, enriched, or added, this standard must also be met. UNSALTED, NO SALT ADDED, or WITHOUT ADDED SALT The sodium naturally found in the product is still there, but it has been prepared without the salt that is normally added.

GOOD SOURCE One serving must contain 10% to 19% of the Daily Value.

Copyright © 2010 Cookbook Publishers, Inc. V


Sodium Sodium is a mineral used by the body to maintain a proper balance of water in the blood. Although it is a vital nutrient, the body needs very little sodium to stay healthy. Because it is found naturally in some foods and is added to many other foods, getting too little sodium is usually not a problem. A high sodium diet, on the other hand, can contribute to high blood pressure in some people. Reducing sodium intake in the diet may help prevent or control high blood pressure. It is hard to know who will develop high blood pressure, or who might benefit from eating less sodium. For these reasons, and because most individuals consume much more sodium than needed, it is generally suggested that we reduce sodium intake. Table salt is the major source of sodium in our diet. It is made up of about half sodium and half chloride. An adult diet containing between 1,100mg and 3,300mg of sodium per day is considered adequate. One teaspoon of salt contains 2,000mg of sodium. WAYS TO REDUCE DIETARY SODIUM ✦ Taste food before salting. Salt food only sparingly at the table. ✦ Cut back on sodium slowly to give the body time to adjust to less salty flavors. Salt-craving taste buds will eventually be replaced by new ones that do not have an affinity for salt. ✦ Choose foods that have little or no sodium added. In general, the more processed the food, the more sodium it contains. For example, processed turkey breast purchased at a deli has considerably more sodium than fresh turkey breast. ✦ In many recipes, the salt can be cut back or even eliminated without greatly affecting the taste. Experiment with recipes at home, using less salt each time and using low sodium substitutes for high sodium ingredients. ✦ Read labels on food packages. Compare the sodium content to similar items and to the recommended sodium intake for an entire day.

✦ Limit intake of high sodium foods such as cheeses, processed meats, soups, broths, snack foods, canned vegetables and vegetable juices, pickled vegetables, gravies, sauces, commercial casserole mixes, frozen dinners, and condiments. In many cases, lower sodium alternatives are available. ✦ When eating in restaurants, ask for foods to be prepared without added salt and request to have sauces, gravies, dressings, and condiments served on the side. ✦ Use herbs and spices instead of salt to enhance the flavor of foods. Check the label of seasonings to be sure they do not contain sodium. Use onion powder rather than onion salt, garlic powder instead of garlic salt. In place of seasoning salt, try commercially prepared herb and spice blends or make your own.

Copyright © 2010 Cookbook Publishers, Inc. VI


Beef

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Pork Ground Meat ✔

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Sauces

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Asparagus

Beets

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Broccoli ✔

Cabbage ✔

Carrots

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Cauliflower

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Green Beans ✔

Lima Beans

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Potatoes

Salads

Popcorn

Tomatoes

Pasta Rice

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Fish Eggs

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Poultry

Veal

Soups/ Stews

Gar lic Gin ge r Dry Mus tard Oni on Pow der Ore ga n o Ros em a ry Sa g e Tar rag on Thy me

il

Le a ves Ca r awa yS eed Ce l ery See d Chi ves Cur ry P owd er Dill

Ba y

Ba s

Alls

pice

Low Sodium Seasoning Suggestions

✔ ✔

✔ ✔

Try this low sodium spice blend in your shaker instead of salt: 1 Tbsp. dry mustard 1 tsp. sage 1⁄ 2 tsp. marjoram, crushed 1 tsp. garlic powder 11⁄2 Tbsp. onion powder 1 Tbsp. paprika 1⁄ 2 Tbsp. ground pepper 1⁄ 2 tsp. basil, crushed 1⁄ 2 Tbsp. thyme, crushed 1⁄ 2 tsp. ground oregano

Copyright © 2010 Cookbook Publishers, Inc. VII


Food Safety Guidelines Food safety is an important part of food preparation. Bacteria that cause foodborne illnesses are present in many foods. Fortunately, with proper handling and cooking of foods, the danger from these bacteria and the toxins they may produce can be greatly reduced. Follow these safety guidelines to help protect against food-borne illnesses: Keep the temperature in the refrigerator between 35° F. and 40° F. A freezer should be at 0° F. or below.

Cook all meat and poultry thoroughly. The following chart is a guide.

Thaw all meat, fish, or poultry in the refrigerator. Do not thaw on the kitchen counter. For faster thawing, a microwave can be used, but meat should be cooked immediately after thawing. FOOD

MINIMAL INTERNAL TEMPERATURE

Ground Meat Ground Poultry Beef, Veal, Lamb Pork Poultry

Cook fish until it is opaque, firm, and flakes easily with a fork. Cook eggs until the white is set and the yolk is starting to thicken. Do not eat raw eggs or those with cracks in the shell. Separate the egg white from the yolk by using an egg separator or a slotted spoon rather than by using the shell. Once cooked, hold food at temperature below 40° F. or above 140° F. Do not allow perishable food to sit between these temperatures for more than two hours. This is considered the danger zone at which bacteria can readily grow or produce toxins. Cool foods such as soups, sauces, and gravies in shallow pans no more than two inches deep. Keep raw animal products and their juices separate from other foods.

160° 165° 145° 160° 170°

F. F. F. F. F.

✦ Place raw meat on a plate or pan in the refrigerator to keep juices from dripping on other foods. ✦ Wash kitchen surfaces, utensils, and hands after they have been exposed to raw meat, poultry, fish, and eggs. ✦ Thoroughly clean cutting boards used for raw meat before using them for cooked foods or foods to be eaten raw, such as salad greens. ✦ Use a clean container to hold cooked meat. Do not reuse the container that held the raw meat without cleaning it first. When roasting a turkey or chicken with stuffing, it is best to cook the stuffing in a separate pan instead of in the cavity of the bird. If you choose to stuff the bird, however, do so just prior to putting it in the oven. When checking for doneness, make sure a thermometer placed into the center of the stuffing reads at least 165° F. Copyright © 2010 Cookbook Publishers, Inc.

VIII


Basic Guidelines for Losing Weight There are many diets and weight loss products available for those struggling to lose weight. The sad reality, however, is that most diets do not work. In the long run, people often regain even more weight than they originally lost. There is hope for those who want to shed some extra pounds. The key to long-term weight reduction is gradual and permanent changes in lifestyle habits. Decrease the amount of total fat eaten. Fat has more than twice the calories of carbohydrates or protein. Thus, even small amounts of high fat items such as butter, margarine, oil, sauces, and gravies can contain large amounts of calories. Dietary fat is also the nutrient most easily converted into body fat. Much of the carbohydrates and protein we eat are burned up before they can be stored as fat. Eat a variety of foods and do not restrict certain foods from the diet. In general, it is not the occasional food that keeps someone from achieving a desirable weight; it is what is eaten on a daily basis. For example, limit dessert to one or two times per week instead of after each meal. Forbidding foods often makes them more desirable, and may undermine weight loss efforts. Eat breakfast. People who eat breakfast are generally more successful at losing weight. Try not to eat before going to bed. Food eaten at this time of day is often not burned up and is more likely to be stored as fat. Eat single portions of food and give the body time to signal that it is full. Often we eat so fast that the second portion of food is almost gone before the body can signal that it was satisfied after the first.

Eat foods high in complex carbohydrates. This includes breads, cereals, pasta, rice and other grains, fruits, and vegetables. Although many weight loss diets in the past have limited starchy foods, it is the high fat items that often accompany these foods that inhibit weight loss efforts, not the starchy foods themselves. Exercise. Aerobic exercise is an excellent way to achieve and maintain a desirable weight. Walking, jogging, biking, and rowing are examples of aerobic activities. Before beginning any exercise program, it is a good idea to consult a physician. Do not starve yourself. Low calorie diets may slow a body’s metabolism, making weight loss more difficult. Lose weight slowly, 1 to 2 pounds per week is desirable. Most people who need to lose weight need to lose excess fat. The body cannot burn off more than a few pounds of fat per week. Faster weight loss is probably due to muscle breakdown. Set reasonable weight goals. Despite our society’s obsession with thinness, it is not practical for most of us to expect to have the body of a model. Instead, setting a goal which is achievable and maintainable may, over time, result in greater physical and psychological health benefits.

Copyright © 2010 Cookbook Publishers, Inc. IX


X


XI


Understanding the Nutrition Facts Food Label The Nutrition Facts food label is designed to help the consumer make nutritious choices when selecting foods. It can be found on most packaged products in the grocery store. Information about serving size, calories, and several nutrients help to give an overall picture of the nutritional qualities of each food. The label on the following page is a typical example, although some labels list additional nutrients. Serving Sizes have been set at an amount that people would typically eat. If your normal serving is smaller or larger, adjust the nutrient values accordingly. Serving sizes are in standard household and metric measures. Metric abbreviations used on the label include: g: grams - 28g = 1 ounce mg: milligrams - 1,000mg = 1g ml: milliliters - 30ml = 1 fluid ounce Nutrients listed are those considered to be important to today’s health conscious consumer. These include total fat, saturated fat, cholesterol, sodium, and fiber.

Terms used on the label to describe the food’s nutritional content have strict definitions set by the government. Eleven Descriptive Terms have been identified: free, low, lean, extra lean, less, reduced, light, fewer, high, more, and good source. Because precise guidelines must be met for a food to use one of these terms, you can be assured that the claim is believable. For example, if a food claims to be sodium free, it must have less than 5ml of sodium per serving. Claims regarding a food’s relationship to various health-related conditions must also meet specific guidelines. To make a health claim about fats and heart disease, a food must be low in total fat, saturated fat, and cholesterol. A food making a statement regarding blood pressure and sodium must be low in sodium. The Ingredients List is located in a separate location on the label. Ingredients are listed in descending order by weight; thus, if the first ingredient is sugar, there is more sugar in that product than anything else.

The Percent of Daily Value tells you if the food is high or low in a particular nutrient. It also shows how that food fits into an entire day’s diet. Percent of Daily Values are based on a 2,000 calorie diet and on current dietary guidelines. An individual’s daily values may be higher or lower depending on calorie needs. As a rule of thumb, if the Daily Value is 5% or less, the food contains only a small amount of that nutrient. For total fat, saturated fat, cholesterol, and sodium, foods with a low Percent of Daily Value are good choices.

Copyright © 2010 Cookbook Publishers, Inc. XII


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