TABLE  OF  CONTENTS

 

Appetizers……………………………………………………………………………….            page 2

 

Beverages………………………………………………………………………………….page 3

 

Non-Yeast Breads…………………………………………………………………………page 4

 

Yeast Breads……………………………………………………………………………….page 8

 

Candies and Nuts…………………………………………………………………………..page 12

 

Casseroles…………………………………………………………………………………..page 14

 

Cookies………………………………………………………………………………………page 17

 

Desserts……………………………………………………………………………………  page 21

 

Fish…………………………………………………………………………………………..page 29

 

Jams and Preserves……………………………………………………………………….page 31

 

Meats………………………………………………………………………………………..page 32

 

Pickles and Relishes……………………………………………………………………….page 36

 

Poultry………………………………………………………………………………………..page 37

 

Salads…………………………………………………………………………………………page 40

 

Soups………………………………………………………………………………………….page 46

 

Vegetables……………………………………………………………………………………page 49

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPETIZERS

 

 

AVACADO IN DEMI-TASSE CUPS

 

Fill demi-tasse cups a little over half full with cut-up pieces of avocado.  Add cold consommé in chunks to ½” from brim.  Pour over this about 1 T lemon juice.

 

 

SMOKED BEEF

 

Spread smoked beef slices (Carl Buddig) generously with softened cream cheese.  Lay a lengthwise cut of dill pickle (cut in eighths) at one side.  Roll.  Chill.

 

 

 

GROUND BEEF BALLS     (from Jane Gruender Getter)

 

Make one inch balls out of ground beef.  Put blue cheese in middle.  Brown in small amount of fat.  Simmer in beef broth for one hour.

 

 

 

HOT CRAB DIP    (from Judy Howie Raup)

 

8 oz. cream cheese

1 small onion, finely chopped

1 t lemon juice                                       Mix well (can put in food processor).  Heat until warm, 

1 small can crab meat                             about ten minutes at 350 degrees.  Serve with Ritz

¼ t salt                                                 crackers.

1/8 t red pepper

 

 

 

SPINACH DIP

 

1 pt. sour cream

1 c mayonnaise

1  10 oz. pkg frozen, chopped spinach, thawed and drained

½ c chopped parsley

1 t dill

1 pkg Italian salad mix                                  Blend in food processor.  Serve.

 

 

 

ROCQUEFORT CHEESE BALLS (from Katherine Getter Frailey)

 

¼ lb Roquefort cheese

3 T grated American cheese

¼ t paprika                                            Mix ingredients, beating well.  Form into small 

1 T soft butter                                        balls and place in refrigerator to harden.  Serve

1 t Worcestershire                          with crackers or salad.

2 t chili sauce

 

 

BEVERAGES

 

 

HOT TOMATO BOUILLON

 

1 can condensed tomato soup

1 can condensed beef broth

1 1/3  c water                                        Simmer a few minutes.  Float cooked, crumbled

½ t prepared horseradish                   bacon on top, if desired.

 

 

ICED TEA            (from Bertha Raup)

 

Mix orange pekoe with ¼ amount green tea        Place tea in large pan.  Pour over it ½ gal.

1/3 c above tea                                                  boiling water.  Stir.  Cover.  Let stand 5 – 7 min.   

¼ c sugar                                                          Strain.  Add sugar and saccharin.  Cool.  Add

10 1-grain saccharin tablets                          juices.  Add water to make one gallon.  Keep

1 ¼ c Hi C orange drink                                          in refrigerator overnight before serving.  This is

¾ c orange juice                                                not good to drink with sweet foods.

 

 

SANGRIA            (from Philip Raup, Jr.)

 

1 bottle dry red wine (3/4 liter)

1 12 oz can 7-up                                 Mix wine and 7-up.  Add cut up fruit (orange, lemon,

1 orange                                                lime).  Chill.

1 lemon

1 lime

 

 

CAFÉ AU LAIT

 

2 c whole milk

1/3 c heavy cream

Heat just until bubbles form at edge of pan.  Add

4 cups strong coffee

 

 

BLENDER COLD DRINK                (from Junco Fang)

 

1 cup ice cubes

½ c parsley or mint leaves, chopped

¼ c frozen lime or lemon aid                              Mix in blender.  Serve immediately

½ c water

 

 

PEANUT  BUTTER  -  BANANA  SHAKE

 

1 c skim milk                                         1/8 t cinnamon

½ banana, sliced                            ¼ t vanilla

1 T peanut butter

                                                            Put in blender.  Drink immediately

NON-YEAST BREADS

 

SHORTCAKE FOR  STRAWBERRIES     (from Nola Getter)

 

2 c flour (not sifted)               Sift flour, baking powder, salt, sugar, and cream of tartar

3 t baking powder              together.  Add shortening.  Mix with pastry blender, as for

1 t salt                                      making a pie crust.  Add milk.  Stir with fork.  Put on bread

1 T sugar                                   board and roll out (about ¾” thick).  Use biscuit cutter

¼ t cream of tartar                 to make 8 – 12 biscuits.  Place on greased cookie sheet.   

7 T shortening                            Bake at 425 degrees.

¾ c milk.                                  

                                                 

 

   ORANGE BREAD                        (from Nola Getter)

 

4 oranges             Cut in half, (save juice for drinking); discard the pulp; put orange rinds through

                        food grinder.  Put in 3 quart saucepan, cover with water; let boil 5 minutes. 

                        Drain.  Cover with water and repeat 4 times.  On the 4^th time, add 1 c sugar

                        and 1 c water.  Boil until it forms a syrup.  Set aside.

1 c sugar

1 T shortening                Cream sugar and shortening together.  Add rest of ingredients.

1 egg

1 t salt                          Bake in greased loaf pan at 350 degrees about 1 hour

1 c milk

3 c flour, sifted with 3 ½ t baking powder

 

 

SOUR CREAM COFFEE CAKE              (from Aunt Floss, Nola’s sister)

 

Grease Bundt Pan; heat oven to 350 degrees

 

2 sticks oleo                                          Cream together oleo and sugar.  Add eggs.

2 c sugar                                               Sift flour, baking powder, and salt together,

2 eggs, beaten and added singly    and add to above alternately with the sour

2 c flour                                                 cream.  Add vanilla.  Put ½ batter in Bundt

1 t baking powder                          pan.  Sprinkle with 3 T brown sugar, ½ c nuts,

½ t salt                                                 chopped, and 1 t cinnamon well-mixed. 

1 c sour cream                                     

1 t vanilla                      

                                   

Pour remaining batter on top.  Bake one hour at 350 degrees.  Let set 10 minutes.  Then turn upside down on plate.

 

 

 

GARLIC CROUTONS

 

5 slices bread                Cut bread into ½ “ cubes.  In baking pan melt butter or oleo, add garlic

3 T butter or oleo      salt.  Mix well.  Add bread cubes.  Toss to coat.  Place in 300 degree

½ t garlic salt                oven for 25 – 30 minutes, or until croutons are crisp.  Makes 3 c. 

                                    Store in tightly covered jar in refrigerator.

 

 

 

 

NUTTY APRICOT BISCOTTI            (from Clovia Recipe book)

 

2 ½ c flour

1 t baking powder

½ t soda

½ t nutmeg

2/3 c sugar                    Sift together into large bowl.  Add

½ c chopped apricots

½ c chopped nuts (preferably cashews)

2 t lemon zest               Mix together.  Add

3 beaten eggs

1 t vanilla

¼ t lemon extract  Mix together.  Add to dry ingredients, using hands to mix well.  Divide into 2 pieces, then with floured hands, shape into two 12” x 3” logs.  Place 6” apart on a greased baking sheet, and bake 20 – 30 minutes, or until golden brown and firm to touch.  Remove from oven, reduce temperature to 300 degrees.  Transfer logs to cutting board, cool for 5 minutes.  With a serrated knife, cut each log into ¾ inch slices.  Arrange slices upright on baking sheet, ½“ apart.  Return to oven and bake 15 minutes.  After they are cool, store in air-tight container.

 

 

ORANGE-CURRANT SCONES                       (from Bon Appétit)

 

3 c flour                                     Preheat oven to 425 degrees.  Grease cookie sheet.

1/3 c sugar                                Sift together flour, sugar, baking powder, salt and soda

2 ½ t baking powder              and put into large bowl.  Add butter and shortening using

¾ t salt                                     fingertips, rub in until coarse meal forms.  Add 1 c buttermilk,

½ t soda                                   currents and orange peel. 

1 stick chilled butter, cut into pieces

½ c chilled solid vegetable shortening

            cut into pieces

1 c + 2 T chilled buttermilk

¾ c dried currants

1 T grated orange peel                   Stir gently until dough comes together, and gather dough into

                                                ball.  On lightly floured board, gently knead 3 or 4 turns to combine well.  Divide into 2 pieces; flatten into ¾” rounds.  Using floured knife, cut each round into 8 wedges.  Transfer wedges to baking sheet.  Brush with  2 T buttermilk and sprinkle with sugar.  Bake scones until light golden brown, about 15 minutes.  Serve warm or at room temperature.

 

 

ORANGE SCONES

 

2 c flour                                                             Preheat oven to 400 degrees.  Cut butter into

¼ c sugar                                                          flour, as for a piecrust.  Add currants and

1 T baking powder                                      orange peel.  Beat 1 egg, plus 1 egg yolk

½ t salt                                                             in small bowl; add cream.  Add to flour

½ stick chilled oleo, cut into pieces               mixture.  Knead gently a few times.  Roll

½ c dried currants or raisins                           to thickness of 1”.  Cut into rounds.  Put

1 t grated orange rind                                            on cookie sheet (greased).  Brush tops

1 egg                                                                with egg white.  Sprinkle lightly with sugar.

1 egg, separated                                              Bake until light brown—15-18 minutes.

¾ c whipping cream                                       Serve warm or at room temperature.

 

 

 

 

BANANA BREAD – MADE IN FOOD PROCESSOR

 

Preheat oven at 350 degrees

2 ripe bananas, sliced

½ c butter, softened, cut in pieces.  Blend 20 seconds in food processor.

1 ½ c flour

1 t soda

½ t salt                                                 Sift into above mixture.

2 eggs,

2 t vinegar

¾ c sugar

¼ c milk                                                Add rest of ingredients. Process 10 seconds

½ c chopped nuts.                             Process a couple of seconds.

 

Put in greased 9’ x 5” pan.  Bake approximately 50 minutes.

 

 

BLUEBERRY MUFFINS

 

2 c flour                                                 Sift together the dry ingredients; combine with liquids. 

4 t baking powder                          Add berries which have been dredged in flour.  Bake

1 c sugar                                               at 375 degrees about 20 minutes.

1 c blueberries

½  salt

1 egg

¾ c milk

2 T butter

 

 

ORANGE  MUFFINS    (from Katherine Getter Frailey)

 

1 c brown sugar

½ c butter                     Mix well

4 whole eggs

1 c buttermilk

2 c flour

1 t soda                                    Sift flour and soda into batter.

Grated rind one orange

1 c chopped dates

1 c chopped nuts      Mix well.  Grease and flour small muffin pans.  Bake at 375 for about 15                                                minutes.

 

2 c sugar

1 c orange juice.  Bring to a boil.  Have it hot when muffins are done.  Drop hot muffins in hot sauce, one or two at a time, and remove immediately.  Drain on a rack.

 

 

EASY CORN BREAD

 

1 ¼ c flour                     1 c skim milk                      Heat oven to 400 degrees.  Grease 8” or 9”

¼ c sugar                      ¼ c vegetable oil            baking pan.  Combine dry ingredients.  Stir in

2 t baking powder  1 egg, beaten              milk, oil and egg, mixing just until ingredients

½ t salt                                                             are moistened.  Bake 20 – 25 minutes, or until

¾ c cornmeal                                                    light brown on top.

 

 

SANDWICH LOAF

 

Have bakery slice bread into 4 lengthwise slices.  Can use sandwich loaf, or use 2 loaves, white and whole-wheat,  using 2 white and 2 dark slices alternately.  Using ½ c softened butter,

l. Spread one side of each slice with butter – place one slice, buttered side up on serving plate.

            Spread with Shrimp Salad filling.

2. Top with 2^nd slice and spread with cheese pecan filling.

3. Top with 3^rd slice and spread with chicken-bacon filling

4. Top with 4^th slice.

5. Frost top and sides with 16 oz. cream cheese mixed with ½ c cream

6. Decorate with sliced stuffed olives and toasted almonds.

7. Chill in refrigerator overnight.  Cover with plastic.

8. Cut with sharp knife into 1 “ slices.

 

Shrimp Salad filling:                                        Cheese-Pecan Filling    

l hard cooked egg, chopped                             3 oz cream cheese, softened

7 oz can finely chopped shrimp                         9 oz can crushed pineapple, well-drained 

¼ c finely cut celery                                       1 c finely chopped, toasted pecans

2 T lemon juice                                                 

¼ t salt                                                             Cheese-Bacon Filling

¼ c mayonnaise                                                8 slices, crisp fried bacon, crumbled

                                                                        1 c finely chopped, cooked chicken

                                                                        ¼ c mayonnaise

                                                                        1 T finely chopped pimiento

                                                                        ¼ t salt

.                                                                       1/8 t pepper

 

DATE BREAD       (from Nola Getter)

 

2 c chopped dates                                        1 c sugar

1 ½ c boiling water poured over dates                     2 t butter

1 c nuts                                                                        1 egg

1 ½ t soda                                                         3 c flour

½ t baking powder                                      1 t vanilla

½ t salt

Mix butter and sugar.  Add dates, softened in water.  Then add beaten egg.  Stir.  Add nuts and vanilla.  Mix.  Add dry ingredients sifted together.  Stir well.  Bake slowly, about 1 ½ hour in loaf pan, or in 2 small pans for about 30 minutes.

 

 

DANISH PANCAKES      (Marian’s specialty)

 

4 persons                      6 persons             8 persons

1 2/3 c flour                   2 ½ c flour                  3 1/3 c flour

¼ c butter                     6 T butter                ½ c butter

2 c milk                         3 c milk                         4 c milk

3 eggs                          5 eggs                          6 eggs

3 t sugar                       4 ½ t sugar                2 T sugar

½ t salt                         ¾ t salt                         1 t salt

 

Warm milk and stir in flour sifted with sugar and salt.  Stir in a little melted butter, then the eggs, then the rest of the butter.  Melt a little butter in a pan, and pour in  a little of the batter so it  spreads out evenly in a thin layer covering the whole of the bottom of the pan.  Fry pale and crisp on both sides.  Serve as hot as possible with sugar and raspberry jam, or maple syrup.

 

YEAST  BREADS

 

 

PARKER  HOUSE  ROLLS      (from Nola Getter)

 

Est. 24 rolls                              Est. 48 rolls                             Est. 72 rolls

1 c scalded milk                                    2 c scalded milk                              3 c scalded milk

1/3 c sugar                                2/3 c sugar                            1 c sugar

1 t salt                                      2 t salt                                      1 T salt

1/3 c shortening                         2/3 c shortening                                 1 c shortening

1 pkg dry yeast                          2 pkg dry yeast                                   3 pkg dry yeast

¼ c lukewarm water                ½ c lukewarm water              ¾ c lukewarm water

1 egg                                        2 eggs                                      3 eggs

flour, about 4 c                           flour, about 6 ½ c                   flour, about 8 ½ c

 

Put sugar, salt and shortening in scalded milk.  Put yeast in lukewarm water.  When milk is lukewarm, add yeast, egg, and gradually add flour, until you can add no more while mixing by hand.  Cover with wax paper and let rise until doubled in bulk.  With rubber spatula, push down and let rise again.  Put on floured board, roll, cut with doughnut cutter, add small amount melted butter, indent with knife, fold, pinch, place on greased pan.  Bake at 375 degrees about 15 minutes.  If you want to keep in refrigerator for several days, add ½ t soda dissolved in1 T water, before you add flour.  

 

For making cinnamon rolls,  roll dough into an oblong shape, spread with melted butter, brown sugar, and cinnamon.  Roll, starting with long side.  Slice about ¾” pieces and put in buttered pan.  Bake at 375 degrees until lightly browned, about 15 minutes.  While still hot, spread with powdered sugar icing.  (2 c powdered sugar, 2 T soft butter, about 4 T orange juice, mixed with electric beater.)

 

PECAN ROLLS

 

Use Parker House Roll dough.  To prepare a 9” x 9” pan, grease well on sides and bottom of pan.  Mix ¼ c melted butter with ¼ c light brown sugar.  Spread on bottom of pan.  Sprinkle with pecans.  Place cut cinnamon rolls on top (12 of them).  Let rise until doubled.  Bake about 25 minutes in 375 degree preheated oven.  Invert on plate immediately, let stand 1 minute, then remove pan.  Serve warm.

 

 

WHOLE-GRAIN ROLLS      (from Joy of Cooking)

 

14 rolls                                      28 rolls                          Put sugar, salt, and yeast in luke-

2 T sugar                                   4 T sugar                warm water.  Let set 5 minutes.

1 ½ t salt                                  1 T salt                         Stir in remaining ingredients,

1 pkg yeast                               2 pkg yeast                being careful to put in the flour

2 c lukewarm water                4 c lukewarm water            gradually, since you won’t use it

2 t melted butter                        4 t melted butter            all.  Cover with wax paper and

1 beaten egg                             2 eggs                          put in warm place.  Let rise twice

 2 c white flour                           4 c white flour                      until doubled in bulk.  Can roll out

3 c whole wheat flour                  6 c whole wheat flour      for Parker House type rolls, or

                                                                                    pinch off pieces of dough and

half fill greased muffin tins.  Brush tops with melted butter.  Permit to rise, again.  Bake at 425 degrees for about 20 minutes.  Brush them once while baking with melted butter.

 

 

 

 

CREAM CHEESE BRAIDS    (from Donna Senauer)

 

1 c sour cream              ½ c warm water                    Glaze                            Cream Cheese Filling

½ c sugar                      2 eggs, beaten              1 c powdered sugar            16 oz cream cheese,

1 t salt                          4 c flour                         2 T milk                              softened

½ c melted oleo                                                 1 t vanilla               ¾ c sugar

2 pkg dry yeast                                                                                      1 egg, beaten 

                                                                                                            1/8 t salt

                                                                                                            2 t vanilla

Heat sour cream over low heat; stir in sugar, salt and butter; cool to lukewarm.  Put yeast in warm water.  After 5 minutes, add sour cream mixture, eggs, and flour; mix well.  Cover tightly; refrigerate overnight.

Next day:  make filling.  Divide dough into 4 parts; roll each to 12” x 8”.  Spread each with ¼ of cream cheese filling.  Roll up, beginning on long side.  Pinch edges together and fold ends under, placing on greased baking sheets, 2 on a sheet.  Slit at 2” intervals about 1/2 way through dough to resemble a braid.  Cover and let rise until doubled (about 1 hour).  Bake at 375 degrees for 12-15 minutes, or until nicely browned.  Spread with glaze while warm.

 

 

DILL BREAD     (from Carolyn Frailey Stewart)

 

1 pkg dry yeast                                      1 c creamed cottage cheese (small curd)

¼ c warm water                                     2 T sugar

1 T instant minced onion                 1 T butter

¼ t soda                                               1 t salt

3 t dill seed                                           ½ c grated cheddar cheese

1 unbeaten egg                                      2 ¼ - 2 ½ c flour

 

Dissolve yeast in water.  Add onion, soda, dill, egg.  Heat cottage cheese, sugar, butter and salt to lukewarm.  Add to yeast mixture with cheese.  Add flour, beating well after each addition.  Turn into greased bowl; cover; let rise one hour.  Punch down, knead a few times on floured board and turn into greased loaf pan or greased casserole.  Let rise until double.  Bake at 350 degrees for about 40 minutes.

 

 

ADAMA  BREAD    (from Nola Getter)

 

2 c boiling water             1 ½ t salt

½ c corn meal                           1 pkg yeast

½ c molasses or sorghum            ½ c warm water

2 T shortening                            5 c sifted flour

 

Put corn meal in large mixing bowl.  Pour boiling water over it.  Mix well.  Add salt, shortening, sorghum.  Cool until lukewarm.  Then add yeast that has been dissolved in ½  c warm water.  Add flour until it makes a stiff dough.  Knead about 10 minutes.  Put back in bowl.  Let rise until double in size.  Punch down.  Let rise to same height again.  Cut dough into 2 parts.  Put bread in 9” x 5” x 3” pans.  Let rise until center is above sides of pan.  Bake at 375 degrees for 1 hour.  Cover bread with foil or brown paper if it is getting too brown.

 

 

 

 

 

 

 

CROISSANTS           (from Gourmet Cookbook, Vol. 1,

                       also help from Katherine)

 

2 pkg yeast

½ c lukewarm water.  Put in 1 qt. mixing bowl.  After 5 minutes, add

1 c flour.  Form a smooth ball; cut a cross on top; cover; let rise until double.

3 ½ c flour

1/2 t salt

1 T sugar    Sift into 3 quart mixing bowl.  Add

1 ½ c milk and sponge dough.  Beat well.  Cover with towel and let rest ten minutes. 

 

Put on floured board and roll to rectangular size 18” x 10”.  Flatten

3 sticks oleo or butter, and place in middle of rectangle.  Fold over 1/3 from each end and seal dough on 2 sides.  Turn.

Roll again to 18” x 10”.  Fold over on each end, and

Roll again to 18” x 10”   Place on wax paper in rectangular pan and place in refrigerator several hours or overnight.

 

Next day, roll out.  Fold, turn, repeat 2 more times.  Chill dough in refrigerator for one hour.

Roll out to 18’ x 10 “.  Divide into thirds.

Put 2/3 back in refrigerator.  Roll out 1/3 portion to size of 15” x 10”.  Cut into 6 pieces, then cut diagonally, making 12 pieces.  Starting with longest side of the triangle, roll loosely to form a crescent shape.  Place on greased baking sheet.  Repeat this procedure with the other 2/3 of the dough.  There are now 36 croissants.  Cover with towel and let rise about one hour, or until doubled in bulk.

 

Brush croissants with mixture of one egg yolk and 1 T milk beaten together.  May sprinkle with coarse salt.  Bake 10 minutes at 400 degrees, then 5 minutes at 350 degrees.  Preserve best by freezing.  Place frozen croissants on baking sheet in preheated 400 degree oven for 5 minutes.  Serve directly from oven. 

 

 

HONEY POSSUM BREAD       (from Kaarin Raup)

 

1 ½ c hot water                          Mix first 4 ingredients.  When cool, add yeast mixture and      

2 t salt                                      approximately 6 c flour and ½ c whole wheat flour, if

1 stick butter                             desired.  Knead for ten minutes or more.  Let rise until

½ c honey                                 doubled in bulk.  Punch down and put into two greased           

2 pkg yeast, dissolved in            bread pans.  Let rise until doubled in size.  Bake at 350

1 c warm water                          degrees for approximately 45 minutes.

 

 

OATMEAL ( OR BRAN) BREAD     (from Carolyn Easter)

 

1 c warm water                          1 egg

1 pkg yeast                               3 T soft shortening

                        3 ½ to 3 ¾ c flour

¼ c brown sugar            Mix.  Put into greased bowl.  Let rise until doubled.  Shape

1 t salt                                      into balls.  Put in 9” round cake pan.  Let rise l hour.  Bake

1/2 c rolled oats, or bran                                          at 375 degrees.

 

 

 

 

 

 

 

PULLA  (FINNISH COFFEE BREAD)    (from Clovia Cookbook)

 

1 ½ c milk                     or, smaller recipe:          1 c milk

1 c butter                                                          2/3 c butter               

3 pkg dry yeast                                                  2 pkg yeast

1 1/3 c warm water                                        2/3 c warm water

1 ½ c sugar                                                       1 c sugar

2 t salt                                                              1 ¼ t salt

4 t cardamom                                                  3 t cardamom

5 eggs                                                              3 eggs

10 – 12 c flour                                                    7 – 9 c flour

sliced almonds

 

Heat milk and butter to 115 degrees.  Dissolve yeast in warm water.  In large bowl combine milk mixture, sugar, salt, and cardamom.  Add beaten eggs, 1/3 of flour and yeast.  Beat at medium speed for 3 minutes.  Stir in enough flour to make a soft dough.  Then knead until smooth and elastic, adding more flour as needed—8 to 10 minutes.  Place dough in large, greased bowl, turning to grease top.  Cover and let rise until doubled. 

 

Punch dough down, divide into 4 parts (or 3 for smaller recipe) – divide again into 4 parts (or 3 for smaller recipe).  Weigh each portion to make uniform.  Shape each portion into 14” rope.  Place 3 ropes side by side on greased cookie sheet.  Braid.  Pinch ends together.  Let rise.  Brush with beaten egg, and sprinkle almonds on top.  Bake at 350 degrees for 20 minutes.

 

 

SWEDISH LIMPA      (from Bon Appétit)

 

2 c milk                                                 2 ½ c rye flour

½ c warm water                                     ½ c old fashioned oats

½ c brown sugar                                    1 t fennel seed, crushed

2 pkg yeast                                           ½ t anise seed, crushed

½ c + 1 T light molasses                      5 c bread flour

½ c vegetable oil                                 1 c raisins

2 t grated orange peel

1 ½ t salt

 

Bring milk to simmer.   Stir in warm water and brown sugar.  Stir to dissolve sugar.  When lukewarm, add yeast.  Let stand until foamy, about 8 minutes.  Add milk, ½ c molasses, oil, orange peel, salt.  Mix well.  Add rye flour, oats and seasonings.  Stir until well blended.  Add 2 c bread flour.  Cover and let rest 15 minutes.  Gradually add enough flour to form dough.  Knead until elastic, about 12 minutes.  Knead in raisins. 

 

Oil large bowl.  Add dough, turning to coat.  Cover bowl with towel.  Let rise until doubled.  Oil two 9” diameter cake pans.  Line bottom of pans with parchment paper.  Dust with flour.  Cut dough into 2 pieces.  Shape into 6” round loaf and put in pans.  Let rise again.  Bake about 45 minutes at 350 degrees.  Cool loaves in pan for 5 minutes. brush tops with 1 T molasses.

 

 

 

 

 

 

 

 

 

 

CANDIES   and    NUTS

 

ENGLISH  TOFFEE       (from Carolyn Frailey Stewart)

 

1 c butter                                              3 T water

1 1/3 c sugar                                         2 c blanched almonds, toasted, and chopped fine

1 T  light corn syrup                            8 oz Hershey bar, melted

 

Melt butter in large saucepan.  Add sugar, corn syrup, and water.  Cook over medium heat, stirring occasionally to hard-crack stage (300 degrees).  Watch carefully after temperature reaches 280 degrees.  Quickly stir in 1 c nuts.  Spread in 13” x 9” well-greased pan.  Cool thoroughly. 

Spread top with ½ chocolate and sprinkle with ½ remaining nuts.  Cool.  Turn out on waxed paper.  Spread opposite side with chocolate and nuts.  Break in pieces.

 

PEANUT  BRITTLE         (from Nola Getter)

 

2 c white sugar                                                  1 T butter

1 c white Karo syrup                                        1 t vanilla

2 c raw shelled Spanish peanuts                         2 t soda

½ c water

 

Cook sugar, syrup and water together in 4-quart saucepan until it forms a hard ball (280 degrees).  Add butter and peanuts.  Cook on low heat for about 15 minutes, stirring constantly until the peanuts begin to brown.  Remove from fire.  Add soda and vanilla.  Stir rapidly until light and foamy turns to a brown color.  Pour quickly on 2 greased cookie sheets, and spread with a knife to edges.  As it cools around the edges, pull and stretch thin.  Cool rapidly (I put it outside, in the wintertime, of course).

 

PRALINES         (from Ina Maye Carothers)

 

1 stick oleo                                           ½ c half and half

1 ½ c sugar                                           ¼ c Karo syrup

½ c brown sugar                                    4 large marshmallows

1 ½ c pecans                                        1 t vanilla

 

Boil to 240 degrees (firm ball stage).  Remove from fire.  Add marshmallows and vanilla.  Beat well.  Add pecans.  Let set 10 minutes.  Beat until it seems to be hardening.  Spoon onto waxed paper, or buttered cookie sheet.

 

CARAMEL  CANDY      (from Nola Getter)

 

Plain                                                     Chocolate

2 c brown sugar                                     1 c brown sugar

1 c white sugar                                      2 c white sugar

                                                3 squares chocolate, melted

½ c butter

1 c cream                      Except for sugar and chocolate the two recipes are the same.           

1 c white Karo syrup    Melt sugar, butter, syrup, cream, salt, and chocolate (if being used)

2 c chopped nuts      in 4 quart saucepan.  Boil 5 min. then lower heat and cook to 246

1/8 t salt                       degrees.  Remove from heat.  Add vanilla.  Pour quickly over nuts,

1 t vanilla                       which have been spread in a well-buttered  9” x 9” pan.  Let cool.

                                    Turn out.  Cut in squares.  Wrap in wax paper.

                                   

MIXED  NUT  TOFFEE       (from Louise Letnes)

 

1 c sugar                                    10 oz chocolate chips

1 c butter                                    11.5 oz can Fisher Mixed Nuts

3 T cold water

 

Melt fat, then add sugar and water.  Cook over medium heat, stirring occasionally until the mixture reaches 290  degrees.  While this is cooking, spread nuts on a buttered cookie sheet.  Pour the cooked mixture over the nuts very quickly.  Sprinkle chocolate chips over hot toffee and gently spread the chocolate as it melts .  When cool, crack into serving pieces.

 

 

                            CANDIED  FRUIT  PEEL

 

To prepare grapefruit or orange, cut in half, and discard the pulp.  Cut peel in 3/8” strips.  Put the prepared strips in saucepan, cover with cold water.  Bring to a boil, and let boil 5 minutes.  Drain.  Repeat 3 times.  On 4^th time, for each grapefruit or for two oranges, add ¼ c water and ½ c sugar.  Boil until the liquid is absorbed.  Cool.  Roll in sugar.  Spread out on cookie sheet to dry.

 

 

SPICED  NUTS     (from Bertha Raup)

 

½ lb pecans                                          ¼ c sugar

1 egg white                                            1 T cinnamon

 

Beat egg white in a bowl until foamy.  Pour pecans into this.  Dip out with a slotted spoon, shaking off excess egg white.  Put pecans into another bowl containing sugar and cinnamon.  Stir well for a coating.  Spread on a cookie sheet.  Bake 20 minutes at 300 degrees.  Cool.  Can store in tight jar for weeks.

 

HERBED  WALNUTS      (from Carolyn Frailey Stewart)

 

1 c walnut halves                           Add mixed seasoning to nuts.  Heat in 350 degree

1 T melted butter                            oven for ten minutes.  Serve hot.

¾ t rosemary (pulverized)

¾ t salt

¼ t cayenne   

 

 

KRAZY KRUNCH      (from Marcia Sundquist)

 

3 quarts popped corn                              ¾ c butter or oleo

1 1/3 c pecans                                       ½ c Karo white syrup

2/3 c almonds                                        1 t vanilla

1 1/3 c sugar

 

Mix popped corn and nuts.  Combine sugar, butter and syrup.  Bring to a boil.  Boil 10 – 15 minutes, or until mixture turns a light caramel color.  Remove from heat and stir in vanilla.  Pour over corn-nut mixture.  Mix to coat well.  Spread over 2 cookie sheets.  Bake at 350 degrees for 10 minutes, stirring every 5 minutes until syrup has been absorbed.  Watch carefully that it doesn’t burn.  Remove from pan promptly to cool. 

CASSEROLE DISHES

 

BAKED BEANS      (from Peg Sautter)

 

1 medium apple                                                 2 T catsup

½ c chopped onions                                       2 t prepared mustard

1  31-oz Bush’s Original baked Beans               ¼ t cinnamon

6 oz smoked summer sausage, thinly sliced

½ c raisins

 

Pare and core apple.  Cook with onion in small amount of water.  Boil 5 minutes.  Drain if necessary.  Stir all together.  Bake uncovered at 375 degrees for 30 minutes.

 

 

CHILI

 

 

1 lb ground beef                         1 can tomato soup

1 onion, minced                                     ½ soup can of water

1 green pepper, sliced                            1 t salt

1 can red kidney beans                           ¼ t pepper

 

Brown meat and onion in 2 T fat.  Add other ingredients and simmer for 30 minutes.

 

 

CHEESE SOUFFLE

 

4 people                                                            6 people

2 T butter                                                          3 T butter

3 T flour                                                 4 ½ T flour

1 t salt                                                              1 ½ t salt

¼ t dry mustard                                                 ¼ t dry mustard (rounded)

¼ t paprika                                                        ¼ t paprika (rounded)

1 c milk                                                             1 ½ c milk

1 c grated cheddar cheese                         1 ½ c grated cheddar cheese

3 eggs, separated                                              5 eggs, separated

 

Melt butter; add flour and seasonings.  Mix.  Add milk.  Cook until thick, stirring constantly.  Add cheese; stir until melted.  Stir in beaten egg yolks.  Cool.  Gently fold in stiff-beaten egg whites.  Pour into greased baking dish.  Put this dish in a pan of hot water.  Bake 60 minutes at 350 degrees.  Serve immediately.

 

 

DEVILED EGGS

 

Boil 6 eggs for 15 minutes.  Cool.  Remove shells.  Halve lengthwise.  Remove yolks and mash.  Add to the yolks 2 T mayonnaise, 1 t vinegar, ¼ t salt, 1/16 t pepper, ¼ t paprika, ½ t dry mustard.    Mix well.  Fill egg whites.  Refrigerate until serving.

 

 

 

 

 

 

 

EGGPLANT-BEEF CASSEROLE

 

1 large eggplant                                                 ½ t pepper

½ c oil                                                              ½ t nutmeg

1 large onion, sliced                                        ½ t cinnamon

1 lb ground beef, sauté with garlic and seasonings    2 large tomatoes, sliced, or

2 cloves garlic, chopped fine                                     can of stewed tomatoes

2 t salt

 

Peel eggplant, dice into pieces 2” x 1” x ½ “.  Put in large bowl of water to which 2 t salt has been added.  After 20 minutes, drain eggplant on paper towels.  Melt 2 T oil in skillet and santé eggplant, ½ at a time, adding more oil as needed.  Sauté onions.  In greased, flat casserole put a layer of ½  eggplant pieces, then garlic, then meat and onions, then tomatoes, and rest of eggplant.  Add dash of paprika.  Bake in 300 degree oven for 20 – 30minutes.  Do no cover while baking.   

 

 

 

RICE-BROCCOLI  CASSSEROLE       (from Carolyn Frailey Stewart)

 

3 c cooked rice (cooked in chicken broth)            1 can cream of mushroom soup

1 large onion, chopped                                                2 pkg frozen, chopped broccoli, cooked

1 c celery, chopped                                                            according to instructions

4 T butter                                                          1 small jar Cheese Whiz           

1 can cream of chicken soup                             paprika, salt, and pepper to taste

 

Mix well.  Put in greased casserole dish.  Bake at 350 degrees until hot and bubbly, about 30 minutes.

 

 

FETTUCCINE WITH HAM AND PEAS

 

1 medium onion, chopped                                    10 oz. frozen peas, thawed

3 T butter                                                          12 oz. fettuccine

8 oz. mushrooms, diced                                        1 c grated Parmesan cheese

1 ½ c heavy cream                                       salt and pepper to taste

12 oz. smoked ham, cut in small pieces

 

Cook fettuccine.  Drain in colander.  Cover with sauce prepared as follows:  sauté onions in butter, add mushrooms, cook several minutes.  Stir in cream, simmer 2 minutes.  Add peas and ham.  Cook until heated through – about 3 minutes.  Add Parmesan cheese and pepper.  Mix. Serve immediately.

 

 

FRIED RICE

 

1 c raw rice, cooked                                                  2 T green onions. chopped

2 slices bacon, fried crisp                                              1 small can bean sprouts

3 eggs, slightly beaten, scrambled in a little bacon fat            4 oz can sliced mushrooms

1 ½ c meat (pork, ham, chicken, or shrimp)             2 T soy sauce (adjust to taste)

 

Mix prepared items by tossing lightly.  Season to taste.  Heat for ten minutes.

 

 

 

 

TURKEY-BROCCOLI CASSEROLE

 

2  10 oz pkg frozen, chopped broccoli                         1 t lemon juice

3 c cooked turkey or chicken, cut in bite-size pieces            shredded cheddar cheese

2 cans cream of chicken soup (undiluted)                     1 c Corn Flakes crumbs – mixed with

1 c Miracle Whip                                                                 2 T melted butter

 

Spread cooked broccoli in  9” x 13” baking dish.  Place turkey (or chicken) pieces over the broccoli.  Mix soup, Miracle Whip, and lemon juice together, and pour over all of this.  Spread a layer of cheese, then the crumb-mixture as a topping.  Cover, and bake at 350 degrees for 30 minutes.

 

 

 

CHEESE AND SESAME LUNCHEON CORN BREAD       (makes 6 servings)

 

1 10 oz pkg Jiffy cornbread mix                ¼ t salt

1 egg                                                    1 oz. blue cheese, crumbled

½ c milk                                                ½ c cucumber, diced

2 T toasted sesame seed                 12 thin tomato slices

                                                            12 cucumber slices

Topping:                                                12 bacon slices, cooked and drained

8 oz. cream cheese, softened

½ c yogurt                                             While cornbread is baking, prepare topping.

½ t Worcestershire sauce               Combine cream cheese, yogurt, Worcestershire            

                                                            sauce and salt in small mixer bowl.  Beat until

light and fluffy.  Stir in blue cheese and diced cucumber.    To assemble:  cut corn bread into 3 equal portions, crosswise.  Split each piece horizontally.  Brush with some melted butter and broil until lightly toasted.  For each serving, place 2 tomato slices on corn bread.  Top with 2 cucumber slices.  Spoon about ¼ c of topping over cucumbers and top with 2 bacon slices.  Garnish with parsley and stuffed olives, if desired.

 

 

DRIED BEEF WITH CHEESE AND RICE

 

2 T green peppers, chopped                                    2 T pimento

4 T butter                                                          1 t grated onion

3 T flour                                                 ¼ lb dried beef

1 ½ c milk                                                         1 c rice

1 c grated cheese

 

Fry peppers and beef in butter.  Add flour, then milk and cook until thick.  Add cheese, pimento, and onion.  Cook rice.  Pour sauce over rice and serve.

 

 

HAM AND SCALLOPED POTATOES   

 

Preheat over to 350 degrees.  2 pounds baked ham, cut in serving pieces.  3 pounds potatoes.  Pare and slice thin.  2 onions; slice thin.  Put half of potatoes in a greased casserole dish, then half of onions, half of the ham.  Add rest of potatoes, onions, and ham.  Make a white sauce:  Melt 4 T butter, add 3 T flour, 1 t salt and 1/8 t pepper.  Gradually add 2 ¼ c milk.  Simmer 3 minutes, then pour onto potatoes.  Bake for 1 ½ to 2  hours.  Serves 8.

 

 

 

 

COOKIES

 

PHIL’S FAVORITE COOKIES

 

1 c vegetable shortening                                 2 ½ c regular oatmeal (not quick variety)

1 c brown sugar, firmly packed                             1 t baking soda

1 c white sugar                                                  1 t salt

2 eggs                                                              1 c pecans, chopped

1 t vanilla                                                           1 c golden raisins

1 ½ c pre-sifted flour

 

Preheat oven to 350 degrees.   Prepare cookie sheets by cutting Parchment paper to fit.   Cream shortening and sugars in food processor.  Add eggs and vanilla.  Sift soda and salt with flour and add to mixture.  Add oats until stiff, nuts and raisins.  Make little balls of the dough and flatten on greased cookie sheet.  Bake about 12 minutes.  Makes 48 cookies.

 

 

ANISE COOKIES         (from Fern Miller)

 

2 c brown sugar                                     3 c flour – sift before measuring

1 c butter, plus ½ stick                         1 t vanilla

1 t soda                                                            2 t anise seeds – grind fine

1 t cream tartar

 

Make 2 rolls, then place in refrigerator for a couple of hours.  Slice.  Bake at 375 degrees for 10 minutes

 

 

OLAF’S  COOKIES            ( from Sandra Raup)

 

1 c white sugar                          1 t salt                                                  1 c oatmeal

1 c brown sugar                         1 t soda                                                            1 c flaked coconut

1 c oleo or butter                1 t cream of tartar                           ½ c nuts

2 eggs                                      2 ½ c flour

1 t vanilla                                   1 c Rice Krispies (or raisin bran)

 

 

PECAN  SCOTTIES         (from Fern Miller)

 

1 c oleo                                                 Cream shortening and sugar.  Add dry ingredients.

1 c sugar                                               Stir in nuts.  Chill ½ hour.  Shape into balls.  Flatten

1 ½ c flour                                             with glass dipped in sugar.  Bake in 350 degree oven for

½ t baking soda                                     12 – 15 minutes.  Let stand on cookie sheet 5 minutes.

1 t baking powder                          Remove cookies with a spatula.  Makes 5 dozen.

½ c finely chopped (ground) pecans.

 

 

SWEDISH COCONUT COOKIES       (from Betty Berg)

 

1 c margarine                Cream margarine, butter, and sugar.  Add flour, soda, and baking

1 c butter                      powder, sifted together.  Add

2 c sugar                       1 c coconut

3 c flour                         1 t vanilla

1 t soda                                    Make into a roll.  Put in refrigerator overnight.  Slice thin and bake at 350

1 t baking powder            degrees.  Cool 1 minute, then take out of pan.

PALMIERS      (Julia Child, Vol. 2,  

   Mastering the Art of French Cooking)

 

Simple Puff Pastry – step 1

2 ¾ c flour

¾ c cake flour  Sift 2 flours together.  Reserve ½ c for step 2

2 t  salt -  Sift with flour

¼ c tasteless salad oil

1 c ice water    Add to flour and mix quickly with rubber spatula.  Wrap in wax paper and chill 1 hour.

Step 2

3 sticks butter or oleo

Mix with reserved ½ c flour.  Chill 15 minutes

Roll dough to 18” x 8”.  Spread butter/flour mixture on 2/3, leaving 1” at sides.  Fold unbuttered 1/3 over middle; fold buttered side over middle.  Rotate.  Roll again to 18” x 8”.  Fold 1/3 from left to middle and 1/3 from right to middle, so they meet at center.  Fold once more, as though you were closing a book.  Put in shallow pan, cover with plastic bag, refrigerate for 1 hour or overnight.

Step 3

Roll to 18” x 8.  Fold over 1/3 from right, then from left.  Repeat once more.  Refrigerate 2 hours or overnight.

Step 4

Preset oven to 425 degrees.  Spread layer of sugar 1/8” thick on the rolling surface.  Sprinkle sugar on top as you roll.  Roll dough to 3/16” thick – about 20” x 12”.  Fold bottom and top to middle, then fold as though closing a book, so you have a strip 20” x 3”.  Sprinkle with sugar and press down gently with rolling pin.  Prepare pans by sprinkling generously with sugar.  With a sharp knife cut 3/8” thick slices and place on cookie sheets: 9 on jelly roll size (10” x 15”) and 12 on 14” x 17” size.  Sprinkle sugar on top and place in refrigerator as each pan is filled.  After 30 minutes has elapsed, bake 2 pans at a time for about 12 – 15 minutes – about 8 minutes on first side and turn when it browns or caramelizes.  Remove immediately and put upside down on parchment paper.  They burn easily, so be careful.  Store in airtight container.  Takes 1 ¼ hour to bake.

 

 

NORWEGIAN  WEDDING  CAKE         (from Sandra Raup)

 

2 c (1 lb) soft butter or margarine            3 c flour

1 c almond paste (8 oz can)             3 t baking powder              

2 c sifted powered sugar           

2 t almond extract                          Mix butter, almond paste, powdered sugar and almond

4 egg yolks                                           extract.  Beat until smooth.  Beat in egg yolks.  Sift flour

                                                            and baking powder into batter.  Put in 3   8” round pans.

                                                            Bake about 40 minutes at 350 degrees.

 

 

COCONUT MACAROONS

 

3 egg whites                              1 ½ c coconut

1 c sugar                                   3 c corn flakes

¾ t salt                                     Beat egg whites until stiff; gradually beat in sugar; add salt and

1 ½ t vanilla                               vanilla.  Mix thoroughly.  Fold in coconut and corn flakes.  Drop

                                                by teaspoon on parchment paper on cookie sheet.  Bake at 300                                                       degrees about 20 minutes.  Don’t allow to brown.  Allow to cool

                                                before taking them from parchment paper.  Store in airtight

                                                container.

 

COCONUT  MACAROONS      (from Pat Raup)

 

14 oz bag coconut (5 1/3 c)                                 1 t vanilla       Combine all ingredients.  Mix well.

14 oz Eagle Brand condensed milk             Drop by teaspoonful on parchment paper.  Bake                                                                              350 degrees for 10 – 12 minutes.

 

 

DATE BARS      (from Girl Reserve Cookbook, Arkansas City, KS)

 

1 c sugar                                                           1 t vanilla

3 eggs, yolks and whites beaten separately            1 c chopped nuts

1 c flour                                                             1 c cut up dates

1 t baking powder

¼ t salt                                     Add sugar to egg yolks.  Fold in whites after all other ingredients

are mixed.  Spread thin in 9” x 9” greased pan.  Bake at 350 degrees for about 30 minutes.  When cold, cut in bars and roll in powdered sugar.

 

 

COCONUT  BALLS       (from Judy Raup)

 

1 stick butter

1 c sugar

½ lb chopped dates

1 egg

Mix.  Cook over low heat for about 10 minutes.  Stir constantly.  Let cool.  Fold in

1 c toasted pecans

2 c Rice Krispies

With buttered hand, make small balls.  Roll in coconut.  Store in airtight container.

 

 

BROWNIES       (from Katherine Getter Frailey)

 

1 c sugar                                   2 beaten eggs                              Sift sugar, flour, baking  

2/3 c flour                                  1/3 c shortening                                 powder and salt together.

½ t baking powder              2 squares chocolate                      Melt shortening and

¼ t salt                                     ½ c nuts, chopped                chocolate in double boiler.                                                   1 t vanilla                           Mix all ingredients.  Bake                                                                                                     in 9” x 9” greased pan

                                                                                                at 350 degrees for 30 min.

 

COCONUT  SCOTCH  SQUARES

 

½  butter                                               Combine over low heat the butter and brown sugar.  Add

2 c brown sugar                                     eggs and stir well.  Sift together flour and baking powder.

2 unbeaten eggs                                    Add to first mixture and mix well.  Add the remainder of

1 ½ c flour                                             ingredients.  Spread in 9” x 12” baking pan which has

2 t baking powder                          been lightly greased and floured.  Bake at 300 degrees

1 t vanilla                                               for about 35 -40 minutes.  Cut into bars before it 

½ c chopped walnuts or pecans              becomes cold.

½ c coconut

 

 

 

 

 

 

OATMEAL  RAISIN  COOKIES

 

1 ½ c old-fashioned oats               1/8 t cloves

1 ¼ c flour                                             1 stick + 2 T butter at room temperature

¾ t soda                                               1 c + 2 T brown sugar, firmly packed

½ t cinnamon                                        1 large egg

½ t cardamom                                     ½  c grated, peeled apple

¼ t salt                                                 ¾ t vanilla

1/8 t nutmeg                                          1 c golden raisins

 

Mix first 8 ingredients in large bowl.  Using electric mixer, beat butter and sugar in medium bowl until fluffy.  Beat in egg, apple and vanilla.  Add dry ingredients, and mix until well combined.  Stir in raisins.  Lightly butter cookie sheets.  Drop dough by rounded teaspoonfuls on to cookie sheets.  Bake at 350 degrees until edges are set and cookies are light golden, about 10 minutes.

 

 

ENGLISH  TOFFEE  BARS      (from Edna Mae Hughes)

 

1 c butter                                              2 c sifted flour

1 c sugar                                               1 t cinnamon

1 egg, separated                                  1 c chopped pecans

 

Cream butter, gradually add sugar and beat until light and fluffy.  Beat in egg yolk.  Sift together flour and cinnamon.  Gradually add to creamed mixture.  Press evenly into a greased jelly roll pan (15” x 10”).  Suggest putting waxed paper over dough, and flatten with a rolling pin.  Brush top with slightly beaten egg white.  Sprinkle with pecans and press lightly into dough.  Bake one hour at 275 degrees.  While hot, cut into squares or diamonds.

 

 

SAND TARTS

 

1 c shortening                Cream shortening and sugar.  Add egg and almond extract.  Add flour to

1 c sugar                       make a stiff dough.  Pinch off a small ball of dough.  Place it in the center

1 egg                            of tin sand tart, and with thumb press dough evenly on inside.  Place

1 t almond extract  filled tins on cookie sheet.  Bake at 375 degrees for 15 minutes, or until

2 ½ c flour                     golden brown.  Cool before removing from tins.  If you have two sets

of tins, fill one set while the other bakes.  To remove from tin, invert the  tin and tap gently.  Clean tins with a dry cloth only.

 

 

PECAN  DELIGHTS     (from Pauline Skok)

 

For 35                                                   For 70

½ c butter                                             1 c butter

¼ c sugar                                              ½ c sugar

½ T water                                              1 T water

½ t vanilla                                              1 t vanilla

1 c flour                                                 2 c flour

1 c pecans, chopped fine                  2 c pecans, chopped fine

 

Cream butter and sugar.  Gradually add water and vanilla.  Add pecans.  Gradually add flour.

Lightly flour hands and roll small pieces into a ball.  Place one inch apart on ungreased cookie sheet.  Bake 25 – 30 minutes at 325 degrees, or until light brown.  While still warm, roll in granulated sugar.  (Shake in a paper bag).

 

DESSERTS

 

 

Rhubarb Pie           

 

For 8” or 9” pie                                       For 10” pie

1 ½ c flour                                             2 c flour

½ t salt                                                 1 t salt

½ c shortening                                       2/3 c shortening

4 to 5 T cold water                            5 to 6 T cold water

 

Sift flour and salt; cut in shortening with pastry blender, until mixture is the size of small peas.  Add water, a T at a time, mixing ingredients with a fork until dough is just moist enough to hold together.  Form 2 balls.  Wrap in wax paper and put in refrigerator for one hour.

 

4 ½ c rhubarb (washed and diced into ½ to ¾ inch pieces)

1 ¼ c sugar                                           Combine all ingredients except butter. 

4 T flour                                     Roll dough and line pie pan.  Add rhubarb mixture.

1 t grated orange rind                                Add butter, cut in small pieces.  Roll out dough for

1/8 t salt                                               top crust.  I cut it in ribbons ½ “ wide, and cover pie with

3 T butter                                              a lattice arrangement.  Sprinkle  sugar and cinnamon

                                                            on pie crust.  Bake at 450 degrees for15 minutes, then

                                                            30 minutes at 350 degrees.           

                                                           

 

PECAN  PIE          (from Carol Kirkwood)

 

3 eggs                                                  ¼ c butter                Pastry Shell

1/8 t salt                                               1 t vanilla               1 c flour

1 c sugar                                               1 ½ c pecans              ½ t salt

1 c white Karo syrup                                                                1/3 c shortening

                                                                                                 3 T cold water

 

Prepare pie crust as described under rhubarb pie.  Place rolled pastry in pie pan.  Trim ½” beyond rim of pan.  Turn under and flute upstanding edge.  Assemble pie filling ingredients.  Mix well, then pour into unbaked pie shell.  Bake at 375 degrees for 25 minutes, then at 325 degrees until custard is set.  This is determined by inserting a knife into custard to see if it comes out clean.

 

 

PUMPKIN  PIE       (from Esther Anne Shaw)

 

1 ½ c (16 oz can) cooked pumpkin                        1 t cinnamon

1 c brown sugar                                                 2 eggs, well beaten

½ t salt                                                             1 T melted butter

1 t ginger                                                           1 ½ c evaporated milk

 

Mix the spices, sugar and salt.  Add pumpkin, eggs and butter, and gradually stir in the milk.  Mix thoroughly.  Turn into an unbaked pie shell.  (See pecan pie recipe above.)  Bake at 450 degrees for 15 minutes, then at 350 degrees about 35 minutes, or until filling is firm and crust is brown.

 

 

 

 

 

 

CHOCOLATE  PECAN  PIE         (from Carolyn Frailey Stewart)

 

2 squares (1 oz each) unsweetened chocolate                      3 eggs, slightly beaten

3 T butter                                                                      1 t vanilla

1 c light corn syrup                                                    1 c chopped pecans

¾ c sugar                                                                      1 unbaked pastry shell

½ t salt                                                                         whipped cream

 

In double boiler melt chocolate and butter together.  Combine corn syrup and sugar and simmer 2 minutes in separate pan.  Add chocolate mixture and cool.  Add salt to eggs and beat.  Slowly dribble syrup mixture into eggs, stirring constantly.  Blend in vanilla and nuts.  Pour into unbaked  pastry shell.  Bake at 375 degrees for 35 minutes, or until custard is firm.  Serve with whipped cream.

 

 

LIGHT  PIE       (from Lillian Clough Shumway)

 

1 ½ c graham cracker crumbs              1 c condensed milk

6 T butter, melted                          ½ c Real lemon juice

¼ c sugar                                              6 oz can crushed pineapple, drained

                                                            ½ c chopped nuts

                                                            9 oz. Cool Whip, thawed

 

Prepare graham cracker crust:  lightly grease a pie pan.  Mix together graham cracker crumbs, melted butter and sugar.  Spread the mixture evenly in pie pan, firmly pressing the mixture on the bottom and ½”  up the sides of pan.  Bake 10 – 15 minutes at 350 degrees, until the crust is lightly browned.  Let cool thoroughly.  Prepare filling by mixing rest of ingredients and put in graham cracker crust.  Refrigerate at least several hours, before serving.

 

 

MINCE  MEAT  ICE  CREAM  PIE         (from Katherine Getter Frailey)

 

Pie crust                                               Filling

9 double graham crackers                        1 quart vanilla ice cream, softened

½ c melted butter                            1 c mince meat

¼ c sugar                                              ½ t rum flavoring

1 t cinnamon

 

Prepare graham cracker pie crust.  Do no bake, just chill.  Mix filling ingredients well.  Put into pie shell and freeze.

 

 

RHUBARB  DESSERT

 

1 pkg yellow cake mix                       Prepare cake mix as directed on the box.  Pour into a 9”

4 c diced rhubarb             x 13” pan.  Spread rhubarb on top and sprinkle with sugar. 

1 c sugar                                   Pour whipping cream over the top.  Bake at 350 degrees for 40

1 c whipping cream               minutes.  Delicious served warm!

 

 

 

 

 

 

 

 

RICE  CUSTARD  WITH  RAISINS

 

1/3 c sugar                                            2 c milk

¼ t nutmeg                                            ½ c rice

¼ t salt                                                 ½ c raisins

2 eggs, slightly beaten

 

Combine sugar, nutmeg, and salt and add to eggs.  Add milk gradually, mixing well.  Add rice and raisins.  Put in buttered baking dish.  Place in pan of hot water.  Bake at 350 degrees for 30 – 40 minutes.

 

PERSIMMON  PUDDING            (from Lucy Raup)

 

10 servings                                            20 servings

1 c flour                                                 2 c flour

1 c sugar                                               2 c sugar

1 t soda                                                            2 t soda

1 t salt                                                  2 t salt

½ t nutmeg                                            1 t nutmeg

½ t cinnamon                                        1 t cinnamon

1 egg                                                    2 eggs

1 c raisins                                             2 c raisins

1 t vanilla                                               2 t vanilla

2 T melted butter                            4 T melted butter

½ c milk                                                1 c milk

1 c persimmon pulp (2 ripe persimmons)     2 c persimmon pulp (4 ripe persimmons)

½ c nuts, chopped                                                1 c nuts, chopped   

 

Around Thanksgiving I look for persimmons in the market.  I take them home and let them ripen.  When they are very soft and turning black they are ready.  I freeze the puddings in packages of six, so that I can use them anytime.  I have individual tin molds which I butter well .  I fill them with 1/3 c persimmon mixture.  Bake about 30 minutes at 350 degrees.  Let stand 10 minutes, then unmold.

 

Lemon Sauce:  1 egg, 1 c sugar, ½ c water, 1 T corn starch, grated rind of one lemon. 3 – 4 T lemon juice.  Cook slowly until thick, stirring constantly.  Pour over warm persimmon puddings.

 

 

 

BANANA  DESSERT                     (serves 15)

 

1 c butter                                              Filling:

½ c brown sugar                                    1 quart vanilla ice cream, softened

2 c flour                                                 1 ½ c milk

1 c chopped pecans                          2 pkg instant vanilla pudding mix (3 ¾ oz)

                                                            2 bananas

 

Heat oven to 400 degrees.  Cream butter and brown sugar, add flour, then pecans.  Spread on cookie sheet ¼” thick.  Bake 15 minutes.  Remove from oven and stir with spoon.  Save ¾ c for topping –put rest in 9” x13” pan and let cool.  Cover with ½ the filling (ice cream, milk and pudding mix)  then sliced bananas, then the rest of the filling, then the rest of the crumb topping.  Put in refrigerator overnight.

 

 

CHEESE CAKE              (from Lela Brownlee)

 

2 envelopes unflavored gelatin               1 t grated lemon rind

1 c sugar, divided                          1 T lemon juice       

¼ t salt                                                 2 t rum flavoring

2 eggs, separated                                  3 c (24 oz) creamed cottage cheese

1 c milk                                                 1 c heavy cream, whipped

 

l.  Mix gelatin, ¾ c of the sugar and salt in top of double boiler.

2.  Beat together egg yolks and milk; add to gelatin mixture.  Cook over boiling water, stirring until gelatin dissolves and mixture thickens slightly (about 10 minutes)

3.  Remove from heat.  Add lemon rind, lemon juice and rum flavoring.  Cool.

4, Put cottage cheese in food processor or blender to make smooth.

5.  Stir in cooled gelatin mixture.  Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.  While gelatin is chilling, prepare nut-crumb mixture and set aside.

6.  Beat egg whites until stiff, but not dry.  Gradually add remaining ¼ c sugar and beat until very stiff.  Fold into gelatin-cheese mixture.

7.  Fold in whipped cream

 

Nut-crumb mixture:

2 T melted butter                                        2/3 c graham crackers (5 double)

1 T sugar                                                           ¼ t cinnamon

1/4c finely chopped nuts                                         ¼ t nutmeg

 

Mix together all ingredients.  Sprinkle half of mixture on bottom of an 8 inch spring form pan.

Turn cheese mixture into pan.  Sprinkle with remaining crumb mixture.  Chill until firm. 

Yield:  12 servings

 

 

 

CHOCOLATE  ROLL        (from Nola Getter)

 

6 eggs, separated                                              1 t vanilla

¾ c sugar                                                          2 squares melted chocolate

6 T cake flour (or 5 T regular)

¼ salt                                                               1 c whipping cream

½ t baking powder                                      3 T sugar   

                                                                        ½ t vanilla

 

Beat 6 egg whites.  Fold in ¾ c sugar.  Add 6 beaten egg yolks.

Sift flour, salt, and baking powder together 3 times, then fold into egg/sugar mixture.

Fold vanilla and 2 squares melted chocolate into above mixture.

Grease 9” x 12” pan.  Cut oil paper for bottom of pan.  Grease paper and dust with flour. 

Pour chocolate mixture into pan and bake at 350 degrees about 20 minutes.

 

Sprinkle powdered sugar on waxed paper.  Turn out cake on this paper and sprinkle with powdered sugar.  Let cool 2 – 3 minutes, then roll.  Let stand 2 minutes.  Unroll and let cool.

Spread with whipped cream to which sugar and vanilla have been added.  Roll. 

Icing:  2 c powdered sugar, 3 T cocoa sifted together.  Then add 2 or more T hot coffee and 1 t vanilla.  Spread this over cake.  Put in refrigerator several hours or overnight.  Cut 1” slices.  This will serve 10.

 

 

 

 

 

STRAWBERRY  SHORT  CAKE

 

 

Use short cake recipe, p. 4.  Stem and cut up strawberries.  Add sugar (about 1/3  c for 1 quart of berries)  Set aside while juices develop, and until biscuits are ready.  Separate each biscuit, butter,  and add large spoonful of sweetened strawberries.  Put on top biscuit, cover with several spoonfuls of strawberries.  Serve with heavy cream.

 

 

 

HOT  FUDGE  SAUCE    (from Johnny Heller)

 

1 square chocolate                                  ¾ c sugar (½ white, ½  brown)

2 T butter                                              ¼ c evaporated milk

 

Melt chocolate and butter in double boiler.  Add to other ingredients.  Stir until it comes to a boil.  Boil for 2 minutes.

 

 

APPLE  CRISP  PUDDING            (from Girl Reserve Cookbook, 1932)

 

6 – 8 apples (enough to make 4 c sliced apples)              1 c sugar

1 t cinnamon                                                                 ¾ c flour

½ c water                                                                      7 T butter

 

Peel and core apples and cut in slices ¼” thick. Put in greased 9” x 9” pan.  Pour over this water and cinnamon, mixed.  Work together sugar, flour and butter with finger tips until crumbly.  Spread over apple mixture and bake uncovered about 1 ½ hour at 350 degrees.  Serve while warm with whipped cream or vanilla ice cream.

 

 

CHOCOLATE   MOUSSE        (5 or 6 servings)

 

4 squares semi-sweet chocolate             4 eggs, divided

¼ c water                                              ½ c sugar

 

Melt chocolate in double boiler with water.  Stir well.  Cool.

Beat egg yolks in medium size bowl.  Add sugar gradually.  Beat until thick and almost white.  Add cooled chocolate and mix well.

Beat egg whites in large bowl.  When foamy, add dash of salt.  Beat until it forms stiff peaks.  Add one cup to chocolate mixture, mix lightly, then add remainder.  Spoon into serving dishes.  Chill several hours.

 

APRICOT  WHIP

 

1c dried apricots                                                1 T lemon juice

1 T unflavored gelatin                                       ½ c chopped walnuts

½ c cold water                                                   ½ c heavy cream, whipped

1 c sugar

 

Cook apricots until soft (about 30 minutes), then put in blender.  Soften gelatin in cold water, then dissolve in hot, sieved apricots.  Add sugar, lemon juice and nuts.  Mix thoroughly.  Cool until mixture begins to thicken.  Fold in cream.  Chill in sherbets.  Serve with a dab of whipped cream on top.

 

 

FRUIT  DESSERT

 

Put chilled green grapes in dessert or sherbet dishes.  Add 1 T sour cream in middle.  Sprinkle with small amount of brown sugar.

 

 

 

CARROT  CAKE        (from Evelyn Harne)

 

1 c vegetable oil            1 t salt                                      Icing

1 ¼ c sugar                   2 t vanilla                           1 t vanilla

3 eggs                          7 oz pkg coconut                  ½ stick margarine, softened

2 c flour                         1 c walnuts, chopped                        8 oz. cream cheese, softened

2 t soda                                    2 c shredded carrots              about 2 c powdered sugar

2 t cinnamon                 13 oz can crushed pineapple,            (if too dry, use a little milk)

                                         including juice

 

Beat oil, sugar and eggs together.  Sift dry ingredients together, then add to sugar mixture.  Add rest of ingredients.  Mix well.  Put in greased 9” x 13” pan.  Bake at 325 degrees for about one hour.  When cool, spread with icing.

 

 

 

POUND  CAKE              (from Margaret Bishop)

 

1 c butter                                  grated rind of ½ lemon

1 2/3 c sugar                             2 c pastry flour

1 t vanilla                                   ¼ t salt

1 t lemon juice                           5 whole eggs

 

Cream butter and sugar well.  Add eggs one at a time, and beat well before adding another egg.  Add sifted flour and salt in four portions – fold in gently – do not beat.  Add flavoring.  Turn into oiled loaf pan.  Bake at 350 degrees for one hour or longer.

 

 

 

FRUIT  CAKE        (from Jane Borchert)

 

4 c walnut halves                           ¾ t baking powder

1 ½ c halved pitted dates                   1 t salt

1 ½ c whole candied cherries                        4 eggs

1 ½ c candied pineapple chunks              1 T vanilla

¾ c candied orange peel                   1 t rum flavoring

1 c + 2 T sifted flour                              ¼ c brandy, dry sherry or light rum

1 c + 2 T sugar

 

Combine dried fruits.  Resift flour with sugar, baking powder, and salt over fruit.  Mix well.  Beat eggs with vanilla and rum flavoring.  Pour over fruit mixture; stir well.  Turn into parchment paper lined and greased 9” x 13” pan, spread evenly.  Bake below oven center at 275 degrees for 1 ½ hour.  Remove from oven and let fruit cake stand in paper for ½ hour.  Remove from pan; remove paper and cool thoroughly.  Sprinkle fruitcake evenly with liquor.  Cut crosswise into 4 even strips. 

Wrap each strip in foil and store in a cool place.

 

 

 

 

ENGLISH TOFFEE        (from Margaret Bishop)

 

2 c powdered sugar                2 eggs

½ c butter                                 1 c nuts

¼ t salt                                     1 t vanilla

2 T cocoa                                  ½ lb. vanilla wafers

 

Sift sugar, salt and cocoa.  Cream with butter.  Add unbeaten egg yolks, one at a time.  Add vanilla and nut meats.  Fold in beaten egg whites.  Roll vanilla wafers fine.  Cover square cake pan with half of vanilla wafers.  Spread sugar-egg mixture over this.  Top with rest of crumbs.  Pat down quite solidly.  Cool in refrigerator 3 – 24 hours.  Cut in squares and serve.

 

YULE  CAKE         (from Jorgene Snoxell)

 

1 ½ c Brazil nuts                              ¾ c sifted flour

1 ½ c walnut halves                           ¾ c sugar

1 c pitted dates ( 8 oz)                           ½ t baking powder

1 c (6 oz) candied orange peel                  ½ t salt

½ c red maraschino cherries, drained            3 eggs

½ c green maraschino cherries, drained            1 t vanilla

½ c seedless raisins (white)

 

Grease loaf pan, 9” x 5”, or two smaller pans.  Line with waxed paper; grease waxed paper.  Fill pan.  Bake at 300 degrees about 1 ¾ hours for loaf pan and one hour for smaller pans.  Cool on rack for ten minutes.  Loosen around edges.  Turn out on rack.  Put in plastic bags and seal.  Will stay fresh in refrigerator for 8 weeks.

 

FRESH  APPLE  CAKE     (very good, not too rich)

 

½ c shortening                           2 ¼ c flour                              Topping

1 c sugar                                   ½ t nutmeg                         ½ c chopped nuts

½ c brown sugar                        ½ t cinnamon                                  ¼ c brown sugar

1 c buttermilk                            ¼ t cloves                           ¼ c granulated sugar

2 t soda                                                ¼ t salt                                     dash of cinnamon

2 eggs, beaten                           2 c chopped apples

 

Grease and flour 13” x 9” pan.  Cream shortening and sugars.  Dissolve soda in milk, and add eggs and flour sifted with seasonings.  Fold in apples.  Pour into pan.  Sprinkle with topping which has been mixed well.  Bake approximately 30 minutes at 350 degrees.

 

STRAWBERRY  CREPES      (crèpe recipe from Carolyn Stewart)

 

3 c strawberries                                     Crèpes

1/3 c granulated sugar                            1 ½  c instant dissolving flour

1c cottage cheese                          1 c cold water

1 c dairy sour cream                           1 c cold milk

½ c powdered sugar                            4 ½ T melted butter

                                                            ½ t salt

                                                            4 eggs

Mix crèpe ingredients in blender.  Can be used immediately.  Place a 7 or 8 inch crèpe pan over medium heat.  When hot, brush with oil,  Pour into pan just enough batter to cover the bottom, while tilting pan.  Cook until lightly browned, flip and cook the other side.  Transfer to plate, with waxed paper between each crèpe.   Stem and slice strawberries.  Add granulated sugar and set aside.  In blender whip cottage cheese until smooth.  Stir in sour cream and powdered sugar.  Add strawberries and mix well.    Fill cooked crèpes with strawberry filling.  Fold over.  Place a few uncut berries on top. 

VANILLA  ICE  CREAM       (from Art Page)

 

3 c whole milk                                       4 eggs

1 ½ T flour                                             3 T vanilla

1 ½ c sugar                                           6 c rich cream

dash salt

 

Mix flour, sugar, and salt, and stir into the milk.  Cook for 10 minutes in top of double boiler.  Beat eggs until thick and light colored.  Slowly pour eggs over the hot milk.  Cook a few seconds, stirring continuously.  When custard coats the spoon, remove from heat and cool.  Add vanilla and the rich cream.  Put in ice cream canister and place in refrigerator.  When cold, it is ready to use in ice cream freezer.  Can should be only ¾ full.  Pack freezer, allowing 3-6 quarts of chipped ice to 1 c coarse rock salt.

 

PEACH  ICE  CREAM      (from Nola Getter)

 

6 egg yolks, beaten                          ¾ t almond extract

2 ¼ c sugar                                           3 c peach pulp

¾ t salt                                                 3 c whipping cream

3 c whole milk

 

Cook beaten egg yolks, sugar, salt and milk in double boiler for 10 minutes.  When it coats spoon, cool.  Add almond extract and cream.  Freeze 15 – 20 minutes, then add peach pulp.

 

 

VANILLA  -  CHOCOLATE  BOMBE    (from La Varenne Cooking School, Paris)

 

6 egg yolks, beaten                                      6 squares semi-sweet chocolate

2/3 c sugar                                            1 qt vanilla ice cream

2/3 c water                                            ½ candied orange peel (p. 3, orange bread recipe),

1 pt whipping cream                                       (this is optional)

 

Line 1 ½ quart mold with softened vanilla ice cream.  Put in freezer while making the chocolate.  mousse.  Melt chocolate in top of double boiler.   Heat the sugar and water until dissolved in 1 quart saucepan; boil to 230 degrees.   Let the bubbles in the hot syrup subside.  Beat egg yolks until light colored.  Gradually add hot sugar syrup to egg yolks, beating constantly until the mixture is cool and thick, then set over a bowl of ice and beat until chilled.  Gradually add melted chocolate and the candied orange peel.  Fold in whipped cream.  Put in bombe (mold) lined with vanilla ice cream.

 

Unmold ½ hour before serving by dipping in hot water for 10 – 15 seconds.  Put back in freezer until ready to serve.  Use knife dipped in hot water to slice bombe.

 

 

STRAWBERRY  ICE CREAM

 

2 ¼ c sugar                                           2 c mashed strawberries (or 2 pkg frozen strawberries)

¼  t salt                                                            1 c sugar

6 T flour                                     1 pt whipping cream

3 c half and half, scalded             1 c half and half

4 eggs, beaten

 

Combine sugar, flour, salt, and stir into scalded half and half.  Cook in double boiler, stirring constantly until thickened.  Add beaten egg yolks and cook 1 minute (will have to transfer to larger saucepan).  Add cream and vanilla.  Pour into canister and chill, 4 hours to overnight.

Can should be only ¾ full.  Pack freezer,  3 – 6 quarts of chipped ice to 1 c coarse rock salt.

FISH

 

SHRIMP – CRAB CASSEROLE         

 

6 T green pepper, finely chopped                        3 hard-cooked eggs

l large onion, chopped fine                              1 ½ c mayonnaise

3 c celery, chopped                                                1 T Worcestershire

1 ½ lb. frozen shrimp                                      1/8 t pepper

4 c crab meat (13.5 oz. can = 2 ½ cups)                      salt as desired

 

Mix together.  Put in buttered casserole.  Top with buttered bread crumbs.  Bake 30 – 35 minutes at 350 degrees.  Serves 8 – 10 people.

 

 

SEAFOOD  TRIO      (from Katherine Getter Frailey)

 

½ c butter                                             1 t dry mustard

1 onion, chopped                                    ½ t Worcestershire

1 green pepper, chopped                        1 T lemon juice

8 oz. mushrooms                               1 ½ c shredded sharp cheese

2/3 c flour                                              2 cans shrimp (6 ½ oz)

1 quart milk                                           2 cans crabmeat (6 ½ oz)

2 t salt                                                  2 cans lobster (6 ½ oz)

¼ t pepper                                             2 T chopped parsley

2 c small macaroni shells             chopped pimento, if desired

 

Cook onion and pepper in butter.  Add flour, mix.  Add milk and all seasonings.  Cook until thick.  Add rest of ingredients, except macaroni.  Cook macaroni, rinse in cold water, then add to sea food mixture.  Mix well. Serves 14 – 16.

 

CRABMEAT  AND MUSHROOMS  IN  WINE  SAUCE     (from Lisl Close)

 

12 oz crabmeat (fresh, frozen, or canned) ½ c white wine

¼ lb fresh or canned mushrooms                   ½ t dry mustard

2 T flour                                                 ¼ t dry tarragon

2 T butter                                                          ¼ t salt

½ c milk                                                            1/8 t pepper

 

If the mushrooms are fresh, slice and sauté in butter.  If not, add later.  Make the cream sauce (flour, butter, milk, wine and seasonings).  Cook 2 or 3 minutes.  Add flaked crabmeat and mushrooms.  Place in individual casseroles ( 4 or 5).  Sprinkle top with buttered bread crumbs. 

Bake at 350 degrees for 30 minutes, uncovered.  Serve with rice.

 

SALMON SOUFFLE        (serves 4)

 

2 T flour                                     1 c flaked canned salmon

1 t salt                                                  3 eggs, separated

few grains cayenne                                    1 T butter

1 c condensed milk                             

 

Mix the flour, salt and cayenne with a little of the milk, making a smooth paste.  Add to milk, and bring to the boiling point, stirring constantly.  Remove from fire and add the salmon.  Then pour over the beaten egg yolks and melted butter.  Cool.  Fold in stiffly beaten egg whites.  Pour into a greased baking dish and set in a pan of water.  Bake at 325 degrees for 50 – 60 minutes.

 

 

SWEET – SOUR FISH     (from Lee Ong)

 

¼ c catsup                                            2 T vinegar

3 T sugar                                               1 T wine

1 T soy sauce                                        1 c water   

1 T corn starch                                      cod fillet

 

Cut cod into bit size pieces and fry.  Make sauce with the other ingredients, cooking several minutes.  Add fish or serve separately.

 

 

SALMON  LOAF   (from Sunset Cookbook)

 

1 egg                                                    1 t grated green pepper

¾ c milk                                                2 T lemon juice

1 c soft bread crumbs                         ½ t celery salt

1 lb can salmon                                     ½ t garlic salt

1 c grated cheddar cheese             ½ c buttered fine bread crumbs

 

Beat egg and milk together; add soft bread crumbs.  Flake salmon, removing bones and skin.  Add all other ingredients, except for bettered crumbs.  Put in greased casserole.  Add buttered crumbs on top.  Bake at 350 degrees for 30 minutes.

 

 

SHRIMP  VIENNESE        (from Lisl Close)

 

1 lb cooked shrimp                          1 t dried dill

6 large mushrooms, sliced                ½ c chicken broth

1 T finely chopped onion               ½ c half and half

1 stick butter                                         juice of half lemon

1 T flour                                     1 T white wine

½ t salt                                                 2 c cooked rice

1/8 t pepper

 

Cook the onions and mushrooms in butter.  Add the flour and dill.  Mix well. Then add the broth and cream.  Bring to a boil, then add the lemon juice, salt, pepper and wine.  Simmer until barely thickened, and add shrimp.  Put the rice in the bottom of a buttered casserole, and pour the sauce on top.  Bake at 325 degrees for 15 – 20 minutes.

 

 

BAKED  SALMON

 

Place salmon steaks in shallow buttered baking pan.  Brush with vegetable oil and lemon juice.  Sprinkle with salt, pepper and dill, parsley or fennel (optional).  Bake at 350 degrees until fish flakes easily with fork, 25 – 30 minutes.

 

 

SEASONING  FOR COATING  FISH BEFORE  BAKING

 

1 c fine bread crumbs                         ½ T dried parsley

1 c oat bran                                           ½ T lemon pepper

1 ½ T onion powder                          ½ t thyme

1 t garlic powder

 

 

 

JAMS   AND  PRESERVES

 

 

RHUBARB  CONSERVE

 

3 quarts rhubarb, cut  in ¾” pieces            4 c sugar

3 small oranges                                     ½ t ground ginger

1 c blanched almonds, chopped                        2 c water

 

Cut oranges in half.  Take out the pulp, then put the skins through a meat grinder (or cut in very small pieces).  Put orange pieces in saucepan.  Cover with water.  Boil for 5 minutes.  Drain.  Put rhubarb, orange pieces, sugar, water and ginger in a 6 – quart saucepan.  Heat slowly, stirring constantly until sugar is dissolved.  Bring to a rapid boil.  Reduce heat and simmer 1 – 2 hours, or until it reaches the desired consistency, stirring frequently.  Add almonds.  Put into hot sterilized glasses or jars and seal at once.

 

 

STRAWBERRY  PRESERVES       ( from Nola Getter)

 

Stem berries.  Weigh.  Take pound for pound – berries and sugar.  Place over a low flame until they make their own juice, then boil for 12 – 15 minutes, or until the preserves are the right consistency.  Add juice of a lemon for 5 – 6 boxes (pints).  Stir frequently to keep from sticking.  Cook until a small amount dropped on a plate, will stay in place.  Spoon off scum.  Let stand 24 hours, stirring occasionally.  Wash and scald jars.  Can preserves cold, after 24 hours.

 

OR

 

STRAWBERRY  JAM        ( from Nola Getter)     ( makes 2 pints)

 

4 boxes frozen strawberries (10 oz)

juice of 1 lemon

3 c sugar

Boil until 2 drops come from spoon at one time.  Skim off foam as it cooks.  Spread in 9” x 13” pan to cool.  When thoroughly cool, put in pint jars (which have been scalded).

 

 

 

 

 

 

 

 

 

 

 

 

 

MEATS

 

HAM  LOAF            (Katherine Getter Frailey)

 

1 lb ground ham                                                 ½  c brown sugar

1 ½ lb ground fresh pork                                              2  t dry mustard

3 eggs                                                                          1/8 t pepper

1 c soft bread crumbs, then fill the cup with milk                  juice of 1 lemon

 

Bake 1 ½ hour at 350 degrees, without water and uncovered.

 

 

MUSTARD MOLD CLASSIQUE        (serve with ham)

 

1 envelope unflavored gelatin                           ¼ t salt

½ c cold water                                                   ¼ t paprika

1 c mayonnaise                                                 ½ c heavy cream, whipped

½ c prepared mustard

 

Soften gelatin in cold water; stir over low heat until dissolved.  Cool. Combine mayonnaise,

mustard and seasonings.  Gradually stir in gelatin.  Fold in whipped cream.  Pour into mold.

 

 

HAM               (from Joy of Cooking, p. 374)

 

14 – 16 pound fully cooked ham.  Cover with this sauce: ¾ c currant jelly, ½ c dark corn syrup, ¼ t prepared horseradish, 1/8 t dry mustard.  Bake ham, fat side up, at 325 degrees for 3 – 3 ¼ hours, or until meat thermometer registers 130 degrees.  About 30 minutes before ham is done, remove from oven, score diagonally, making cuts about 1/8’ deep, across the ham surface.  Stud with cloves.  Return to oven.  Baste frequently with currant glaze.

 

 

BEEF  POT  ROAST        (from Julia Childs cookbook)

 

5 lb rump roast                                      2 – 3 t thyme                           Soup

2 – 3 T cooking oil                                 2 bay leaves                           1 qt broth

2 cans beef bouillon                         1 T dried parsley                  2 potatoes, diced

1 c red wine                                           2 whole cloves                           2 cans tomatoes

1 c each, diced onions, carrots, celery   2 t salt                                      1 c each, diced onions,

2 halves garlic, minced                          ¼ t pepper                              carrots, celery

                                                                                                            1 can green beans

 

Brown roast on both sides in cooking oil.  Add bouillon, wine and other ingredients.  Bring to simmer on top of stove, then cover, and put in oven at 300 degrees.  Bake for 3 ½ hours, or until tender.  Put on serving platter and cover with foil.  Let set 30 minutes before carving.  Strain broth (discard vegetables) and make a soup with the broth.  Simmer broth and vegetables 30 minutes.

 

 

           

 

 

 

 

 

 

MEAT LOAF

 

1 lb ground beef                                     1 t salt

2 slices bread, cut off crust, cut in                      1/8 t pepper

            small pieces, soften in                                     ¼ c catsup

½ c milk                                                            1 t rosemary, crushed

1 egg, beaten                                                    onion, chopped fine

 

Mix all together.  Put in an 8” x 4” pan, or two smaller pans.  Bake one hour at 350 degrees.

 

 

BEEF  WITH  GREEN  PEPPERS            (serves 4)

 

1 lb lean beef, cut across grain 2” x ¼”  1 T dry sherry

1 T cornstarch                                       2 green peppers, diced

1 t sugar                                               4 T vegetable oil, divided

¼ t accent                                             ½ t salt

2 T soy sauce                                        1 clove garlic, crushed

Marinate beef in cornstarch, sugar, accent, and soy sauce for one to two hours.

Pour 2 T oil into skillet and set over high heat.  Add salt and green peppers.  Stir constantly for 60 seconds.  Remove from pan.  Add remaining 2 T oil to skillet, crushed garlic, and beef mixture.  Cook, stirring constantly, about 2 minutes.  Add green peppers.  Mix.  Serve with fluffy rice.

 

 

TENDERLOIN  TIPS         (from Katherine Getter Frailey)

 

2 T butter                                              1 t salt

1 T flour                                     ¼ t pepper

1 c beef bouillon                         1 green pepper, diced

1 bay leaf                                              8 oz fresh mushrooms, sliced

3 whole cloves                                       2 T butter

2 lb tenderloin, cut in thin strips             2 T lemon juice

2 T salad oil                                           4 oz can diced pimento

 

Melt 2 T butter, blend in flour; gradually stir in bouillon.  Add bay leaf and cloves.  Heat to boiling, stirring constantly.  Simmer 2 minutes.  Remove spices.  Brown meat in hot oil; season with salt and pepper.  Add green pepper and cook until tender.  Cook mushrooms just till tender in 2 T butter; add bouillon mixture and lemon juice.  Add diced meat.  Heat to boiling.  Season to taste.  Decorate with pimento.  Serve over hot rice.

 

 

VEAL  WITH  HAM     (from Elsa Mercanti)

 

12 veal cutlets, ¼ lb each                                              White Sauce

1 pkg Feinberg’s kosher pastrami (or sliced ham)            ½ c flour

12 oz pkg sliced Mozzarella cheese                          8 T oleo

4 c white sauce                                                             4 c milk

                                                                                    ½ t salt

                                                                                    ½  c grated Parmesan cheese

Fry veal.  Place flat in greased, baking dish.  Cover with pastrami and then with mozzarella cheese.  Top with white sauce.  Bake 30 – 45 minutes at 350 degrees.

 

 

 

 

 

CREAMY  FETTUCCINE  WITH  BACON       (4 servings)

 

 

8 oz bacon, chopped                                    2 c whipping cream

1 c shredded carrots                          2 c grated Parmesan

1 c frozen peas, thawed                          1 lb fettuccine, freshly cooked

1 c chopped fresh parsley

 

Cook bacon in heavy large skillet until crisp.  Transfer bacon to paper towel to drain.  Pour off all but 1 T fat from skillet.  Add carrots, peas and parsley and sauté 1 minute.  Mix in cream and Parmesan and simmer until sauce thickens slightly, about 3 minutes.  Season to taste with salt and pepper.  Place fettuccine in large bowl.  Add cream mixture and toss well.  Sprinkle with cooked bacon and serve.

 

 

VEGETABLE  FETTUCCINE      (from Bon Appétit – 6 servings)

 

4 eggs                                                              ½ red bell pepper, seeded, cut in 1” strips

¼ c whipping cream                                       ¼ c sliced green onion

8 slices bacon, chopped                                                1 clove garlic, chopped fine

½ c sliced mushrooms                                           1 lb fettuccine

½ c sliced carrot                                        ½ stick butter, cut in pieces

½ c sliced cauliflower                                             1 c freshly grated Parmesan cheese

½ c frozen peas, thawed                             salt and freshly ground pepper

½ c sliced zucchini

Beat eggs with cream in small bowl and set aside.  Cook bacon until crisp.  Drain on paper towel.  Add vegetables to skillet and sauté until crisp-tender, about 5 – 7 minutes.  Meanwhile cook fettuccine in large amount of boiling salted water until al dente.  Drain well.  Transfer to large serving bowl.  Add butter and toss well.  Add egg mixture and toss lightly.  Add vegetables, bacon and cheese and toss again.  Season with salt and pepper.  Serve immediately.

 

 

HAMBURGERS        (from Nola Getter)

 

1 lb hamburger                                       4 T bread crumbs

1 egg, beaten                                        1 t salt

1 small onion, grated                           ¼ t pepper

 

Add 2 or 3 T water, if it seems too stiff.  Make into balls, flatten, and fry.

 

 

BEEF  STROGANOFF        (from Jane Getter)

 

2 lb lean round steak, cut in strips                1 ½ t caraway seeds

1 ½ T butter                                                       1 T dill seeds

3 T flour                                                 1 c water

½ t salt                                                             1 c sour cream

½ clove garlic                                                    1 t paprika

1 ½ c sliced onions

 

Brown meat.  Add all other ingredients except sour cream and paprika..  Cook at 250 degrees until tender—about 1 ½ hour.  Add sour cream and paprika, and cook about 20 minutes.  Serve with rice.

 

 

 

MEATBALLS        (from Sandra Raup)

 

2 lb ground beef             2 eggs

1 ½ t salt                                  1 c milk

½ t pepper                                 one of the following:  ½ c bread crumbs, 1 c crumbled bread,

                                                            or ½ c oatmeal

 

This will make 36  1 ½” meatballs.  To oven fry, place on ungreased baking pans.  Bake at 450 degrees about 15 minutes.

 

 

ROAST  LEG  OF  LAMB            (from Julia Childs, vol. 1, p. 332)

 

1 t salt                                      ¼ t Java pepper

1 t rosemary                              3 or 4 cloves garlic, chopped fine

                                                2 slices raw bacon, chopped fine

 

Make a paste of these ingredients.  Make 10 – 12 slits in lamb roast with pairing knife, and insert the paste with forefinger and tiny spoon.  Add salt, pepper and rosemary to outside of roast.  Roast at 300 degrees, 30 – 35 minutes per pound.  It is done when thermometer reaches 175 degrees.

 

 

BEEF  CASSEROLE  WITH  GREEN  PEPPERS

 

1 ½ t oil                                                            2 stalks celery, chopped

½ c uncooked long grain rice                1 clove garlic, cut fine

2 t chicken bouillon granules                        1 ½ c tomato sauce

1 c boiling water                         1/8 t pepper

2 green peppers, sliced in strips             ¾ t oregano

1 lb lean, ground beef                              ¾ t salt

1 medium onion, chopped                       

                                                           

Heat oil in skillet; add rice and stir until lightly toasted.  Spoon rice into 9” x 9”  flat dish.  Dissolve bouillon granules in boiling water and pour over rice.  Lay green pepper strips on top of rice.  Cover tightly with foil.  Bake at 375 degrees for 20 minutes.  Using same skillet, sauté meat.  Add onion, celery, garlic and seasonings.  Cook 5 minutes.  Add tomato sauce.  Pour mixture over baked rice.  Cover and bake 15 minutes.  

 

 

VEAL  BIRDS       (from Carolyn Frailey Stewart)

 

4 veal cutlets                                                     ½ c bread crumbs

1  4 ½ oz can deviled ham                               2 T butter

1 T chopped onion                                        ¾ c water

1  3 oz pkg cream cheese                            1 envelope mushroom gravy mix

1 egg, beaten                                                    ¼ c sherry

 

Mix ham with onion and spread on cutlets just to edge.  Slice cream cheese into 12 narrow strips.  Place 3 slices of cheese on each cutlet.  Roll like jelly roll and fasten with toothpicks.  Dip in beaten egg and then crumbs.  Melt butter in skillet, add veal rolls, and brown on all sides.  Arrange in baking dish.  Remove toothpicks.  Pour cold water into skillet; add gravy mix, and sherry.  Stir well and simmer until bubbly.  Pour over meat.  Bake at 350 degrees for 45 minutes, or until tender.

 

 

CANNELLONI

 

Pasta                                        Filling                                        White Sauce

2 eggs                                      1 lb ground beef                   ¾ c oleo

3 c flour                                     ½ lb cooked ham                  ¾ c flour

¾ t salt                                     ¼ lb salami                           ½ t salt

about 4 T water.                          ¼ lb mozzarella                                6 c milk

                                                salt and pepper                          ½ c Parmesan cheese

 

Make pasta only if you have a pasta maker.  Knead well.  Wrap in wax paper and let stand 30 minutes.  Put through pasta maker.  Roll thin, then cut in 3” x 4” pieces.  Let it dry for several hours. Prepare filling: brown ground beef, then add other ingredients.  Prepare white sauce, and when it thickens, add Parmesan cheese.  Boil pasta 5 minutes.  Put about 2 rounded T filling on each pasta.  Roll and put in flat dish.  Cover filled pasta with white sauce.  Bake 30 minutes at 350 degrees.

 

 

 

 

PICKLES   AND   RELISHES

 

 

CRANBERRY  RELISH

 

1 lb cranberries              Grind cranberries in meat grinder.  Cut oranges and grind.  Add

2 c sugar                       sugar.  Stir well. Put in container and refrigerate overnight.

2 oranges

 

 

WATERMELON  PICKLES          (makes 4 –5 pints)

 

Remove pink meat and green skin from a firm watermelon.  Cut I” pieces.  Measure out 4 quart.  Combine 3 quart cold water and ½ c salt.  Pour over melon.  Cover and let stand overnight.  Drain; rise well.  Cover with fresh water, Simmer about 10 minutes.  Drain.

 

1 ½ quart boiling water                            3 T whole allspice

3 c cider vinegar                         3 T whole cloves

6 c sugar                                               5   3” pieces stick cinnamon

                                                            peel of lemon, cut in thin strips

 

Combine above ingredients.  Bring to boil and add drained watermelon rind.  Boil gently until rind is clear and translucent –about 45 minutes.  Put into hot sterilized jars.  Seal

 

 

 

 

 

 

 

 

 

 

 

POULTRY

 

CREPES  SUPREME            (Carolyn Frailey Stewart)

 

 

Crèpes                                                              Filling

1 ½  c instant dissolving flour                           ¾ c grated Parmesan cheese

1 c cold water                                                    3 ½ c medium cream sauce

1 c cold milk                                                                  ½ c butter

4 ½  T melted butter                                                    ½ c instant flour

½ t salt                                                                         3 ½ c milk

4 eggs                                                                          1 ½ t salt      

                                                                        2 c diced cooked chicken            

                                                                        3 T butter

                                                                        1 c chopped celery (few leaves, too)

                                                                        1 T minced green pepper 

                                                                        1 c Grand Marnier (optional)

 

Make crèpes – whirl in blender.  Can be used immediately.  To make filling, blend cheese and 1 c cream sauce.  Set aside.  Melt butter.  Add chicken, green pepper, celery, and heat until very hot.  Add Grand Marnier.  Simmer until partly reduced.  Add remaining sauce.  Place 2 T stuffing on each crèpe.  Roll.  Put in buttered flat dish.  Top with cheese sauce.  Bake at 300 degrees for 10 minutes, or until hot.

 

CHICKEN  TETRAZZINI

 

1 chicken (3 – 4 lbs)                                           ½ c chopped green pepper

l lb fresh mushrooms ( or ¾ lb canned)                 ½ c grated Parmesan cheese

¼ c oleo

1 T lemon juice                                                  Sauce

½ t salt                                                             3 T oleo

½ t grated onion                                     4 T flour

8 oz spaghetti                                                    ½ t salt

1/3 c dry, white wine or sherry                            ¼ t pepper

4 oz jar pimento                                                 ¼ t nutmeg

                                                                        2 c chicken broth

                                                            1 c heavy cream

 

Cook chicken until tender (45 – 60 minutes) and cool in broth.  Bone chicken and cut in large pieces.  Cook mushrooms in butter 5 minutes.  Add lemon juice, salt, onion.  Cook spaghetti and drain well.  Mix with mushrooms and chicken.  Make sauce: melt oleo, add flour, cook 2 minutes.  Add broth, cream, seasonings.  Cook until thick.  Add wine, pimento, and green pepper.  Mix all together.  Put in greased casserole.  Top with Parmesan cheese.  Bake at 375 degrees for 30 minutes.

 

EASY  CHICKEN            (from Lillian Shumway)

 

3 oz dried, chipped beef, crumbled over 9” x 9” dish.  Place 8 boned and skinned chicken breasts on chipped beef.  Mix 1 c sour cream and 2 cans cream of mushroom soup.  Pour on top of chicken.  Sprinkle with paprika.  Bake 1 ½ hour at 275 degrees.

 

 

 

 

 

SPICED  MOROCCAN  CHICKEN  WITH  ONIONS  AND  PRUNES

 

4 skinless boneless chicken breast halves   1 t ground cumin

2 T olive oil                                                        2 c low-salt chicken broth

1 ¾ c chopped onions                                       1 c pitted prunes

1T flour                                                              3 T fresh lemon juice

2 large garlic cloves, chopped                         2 T honey

1  t ground ginger                                       chopped fresh cilantro

1  t ground cinnamon

 

Sprinkle chicken with salt and pepper.  Heat oil in heavy large skillet over medium-high heat.  Add chicken: sauté until brown and just cooked through, about 4 minutes per side.  Transfer chicken to plate.  Add onions and garlic to same skillet.  Sauté until onions begin to soften, about 3 minutes.  Mix in flour, ginger, cinnamon and cumin; stir 1 minute.  Gradually whisk in broth.  Add prunes, lemon juice and honey.  Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes.  Return chicken to skillet.  Simmer until heated through, about 2 minutes.  Season with salt and pepper.  Transfer chicken and sauce to platter.  Sprinkle with cilantro and serve.

 

 

CHICKEN  ALMONDINE

 

4 chicken breasts                                     ½ T corn starch

½ T soy sauce                                                   2 green peppers, diced in ½” pieces

1 T wine                                                            3 green onions, cut fine

1 t salt                                                              2 oz toasted almonds

1 egg white

 

With chicken breasts, cut off skin and cut from bones; cut in ½” pieces.  Place chicken for one hour in the soy sauce, wine, salt, egg white, and corn starch marinade.  Put 2 T oil in skillet.  Fry chicken for about 3 minutes.  Take out of pan.  Put in ½ t salt, 2 T oil, green peppers and onions.  Cook a couple of minutes.  Add chicken and almonds.  Toss together.  Serve.

 

 

CHICKEN CASSEROLE            (from Betty Berg)

 

2 or 3 small cans chicken            1 t diced onion                    Sauce

2 oz jar pimento                         1 c celery, sliced fine       1 can cream of mushroom soup

4 oz jar sliced mushrooms            ½ c almonds                        ¾ c salad dressing

3 hard boiled eggs, sliced                                           1 t lemon juice

                                                                                    ½ t salt

Mix chicken with other ingredients, then add the  mushroom sauce.  Mix all together.  Top with 2 c crushed potato chips.  Bake at 350 degrees for ½ hour.

 

 

FRIED  CHICKEN            (from Nola Getter)

 

Cut up chicken and season.  Roll them in melted oleo, then in crushed potato chips (or other crumbs).  Put in ungreased skillet.  No cover.  Bake at 350 degrees for 1 hour.

 

 

 

 

 

 

 

ROAST  TURKEY

 

Rinse inside turkey; pat dry with paper towels.  Rub large cavity with salt.  Truss the turkey so that the wings are bent behind the back and the legs are close to the body.  Tie the leg bones together.  Grease the skin thoroughly.  Place turkey breast side up on a rack in a shallow roasting pan.  Insert thermometer in the center of inside thigh muscle adjoining the cavity.  Cover with aluminum foil.  Roast at 325 degrees.  If turkey is 8 – 12 pounds, it will take 4 – 4 ½ hours.  Doneness test:  195 degrees.  When done, remove from pan to make gravy.  Let stand 20 minutes to firm before carving.

 

 

TURKEY  DRESSING          (from Nola Getter)

 

1 box Jiffy corn bread mix                      3 or 4 eggs, hard boiled, diced

6 slices whole wheat bread                   ½ t pepper

1 ½ c celery, diced                            ½ t salt

1 c onions, diced                            1 ½ t sage                

                                                            chicken broth

 

Bake one recipe of Jiffy corn bread.  Cool.  Crumble corn bread, add 6 slices whole wheat bread, cut in small cubes.  Add rest of ingredients.  Add sufficient chicken broth to make the dressing the right consistency.  Put in buttered casserole.  Bake at 350 degrees about 30 minutes.

 

 

CHICKEN  LOAF   (from Nola Getter)

 

4 – 5  lb chicken                                    Mushroom Sauce

1 c cooked rice                                      ¼ c butter

4 eggs, beaten together                                    1/3 c flour

4 oz pimento                                         2 c chicken broth

2 c chicken broth                             4 oz can mushrooms, including liquor

1 t salt                                                  ¼ c cream

¼ t pepper                                             1/8 t paprika 

                                                            1 t lemon juice

                                                            1 T chopped parsley

 

Stew chicken.  Take chicken off bones and cut in ½” pieces.  Cook rice.  Add to other ingredients.  Put in greased 9” x 9” dish.  Bake at 300 degree  for about one hour.  This slices better if made the day before.  Place in refrigerator overnight.  Make mushroom sauce.  Serve on heated chicken loaf. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SALADS

 

 

TUNA  SALAD      (from Peg Sautter)

 

1 can consommé                                1 small onion, grated

½ t salt                                                 2 oz jar pimento

3 oz pkg lemon jello                              3 hard cooked eggs, diced

1 c mayonnaise                                     1 c celery, diced

                                                            1 can tuna, flaked

 

Heat consommé with salt.  Pour on lemon jello in 1 quart bowl.  Mix well; let cool.  Add mayonnaise and beat with electric beater.  Pour this mixture over all the other ingredients in a 9” x 9” flat dish.

 

 

POTATO  SALAD (from Katherine Getter Frailey)

 

4 potatoes (5 – 6 cups), cooked, diced                2 oz pimento, diced

1 c celery, diced                                                1 t salt

4 eggs, hard cooked, diced                            ¼ t pepper

½ c finely diced green onion                               1 t Beau Monde seasoning

                                                                        1 c mayonnaise

 

Mix all together.  Prepare the day before serving.  Store in refrigerator overnight.

 

 

 

GERMAN  POTATO  SALAD (from Jane Getter)

 

3 lbs new potatoes, boiled until done, cubed   1 ½ t salt

6 slices bacon, fried to crisp brown,               ¼ t pepper

       crumbled                                                    1 ¼ c water                                       

¾ c onions, thinly sliced                                           ½ c cider vinegar

2 T flour                                                 chives

4 t sugar                                  

 

Cook flour, sugar, salt, pepper, water and vinegar, stirring until it boils.  Boil 1 minute.  Pour over potatoes, bacon and onions.  Mix well.  Sprinkle with chopped chives.  Serve warm.

 

 

 

CUCUMBER  SALAD

 

1/3 c water                                            2 T sugar

1/3 c vinegar                                          ½  t salt

 

Mix these ingredients.  Add a sliced cucumber.  Keep in refrigerator overnight.  Drain.  Serve.

 

 

 

 

 

 

 

24 HOUR  FRUIT  SALAD      (from Nola Getter)

 

1 egg

3 T sugar

Juice of one lemon       Cook over low heat until it thickens.  Set aside.

 

2 c diced pineapple (chunk style)                 1 c apples, diced (do not peel)

2 c white grapes or mandarin oranges             2 c mini marshmallows

1 c celery, diced                                                ¼ lb blanched almonds slivers

                                                                        1 c cream, whipped

 

Mix fruit and marshmallows.  Add lemon sauce and mix well.  Place in refrigerator overnight.  Toast blanched almond slivers in 300 degree oven for ten minutes).  When ready to serve, drain salad.  Add almonds and whipped cream to fruit salad.  Mix well.  Serves 10 – 12.

 

 

 

LETTUCE  SALAD  WITH  CARAMELIZED  ALMONDS  (from Betty Berg)

 

1 head lettuce, shredded (or equivalent                      Dressing                     

            salad greens)                                     ¼ c sugar

4 green onions, sliced with some green                   ¼ c vinegar

2 c celery, chopped                                                1 t salt

2 cans mandarin oranges, drained                        ½ c salad oil

½ c caramelized almonds                                     2 T minced parsley 

                                                                        ¼ t ground pepper

                                                                        dash Tabasco

 

To caramelize almonds, heat ½ c sugar and ½ c slivered almonds over medium heat until sugar melts and nuts turn light brown.  Mix lettuce and other ingredients, except almonds.  Add dressing.   Put salad on individual plates.  Sprinkle with almonds.   Serves 8.

 

 

CURRIED  CHICKEN  SALAD    (from Marion Hill)

 

6 c cubed cooked chicken                         Dressing

2 c white grapes or pineapple chunks              2 c mayonnaise

1 c water chestnuts, sliced                            2 T soy sauce

2 c celery, chopped                                                2 T lemon juice

1 c salted peanuts                                     1 t curry powder (not less)

 

Prepare dressing.  Mix all ingredients except nuts the day before.  Stir in nuts just before serving.  Serves 8 – 12.

 

 

BROCCOLI  AND  CAULIFLOWER  SALAD

 

1 lb broccoli, chopped                                                1 c mayonnaise

1 lb cauliflower, chopped                                    ¼ c vinegar

1 onion, chopped                                                ¼ c sugar

 

Mix mayonnaise, vinegar and sugar.  Pour over vegetables and marinate 24 hours in refrigerator.

 

 

 

 

 

SWEET -  SOUR  VEGETABLE  SALAD   (from Katherine Frailey Stewart)

 

1 #2 can green beans (tiny, whole)               Dressing

1 #2 can peas (very small)                                ¾ c sugar

1 onion, chopped                                                ¾ c oil

1 green pepper, chopped                                    ¾ c vinegar

4 stalks celery, chopped                                                ¼ t paprika

2 oz chopped pimento                                     ¼ t garlic salt

2 or 3 carrots, chopped                                                ½ t salt

 

Mix dressing in large bowl.  Add vegetables and mix well.  Cover and refrigerate overnight.  Drain.  Serves 10.

 

 

SALAD  WITH  WALNUTS

 

8 c mixed greens                                      4 T red wine vinegar

1 c walnut halves, toasted in a warm                      3 oz walnut oil

            oven at 250 degrees                              3 oz safflower oil

4 oz Parmesan cheese curls                              ½ t salt

                                                                        1/8 t pepper

 

Combine vinegar with salt and pepper in a jar.  Shake to dissolve salt.  Add oils.  Shake well. Add dressing to greens.  Divide the greens among the plates.  Use a vegetable peeler to shave the Parmesan cheese into curls.  Top with the nuts and cheese.

 

 

LEBANESE  TABBOULICH     (from Grace Hyslop)

 

½ c bulgar                                                         1 ½ c parsley, finely chopped

½ c water                                                          4 large tomatoes, chopped

Mix bulgar and water and let set                                    ¾ c vegetable oil

            for one hour                                          1 c lemon juice

1 c green onions, chopped, including tops            salt and pepper

½ c mint, finely chopped

 

Can mix early in morning, but do not add mint until near serving time.

 

 

RAW  VEGETABLE  SALAD

 

Small flowerets of broccoli                                 mushrooms, sliced

Small flowerets of cauliflower                              cherry tomatoes, halved

Cut up celery                                                     Kraft Italian salad dressing

 

Marinate first 3 vegetables overnight.  Add mushrooms 1 – 2 hours in advance; add tomatoes just before serving.

 

 

WALDORF  SALAD

 

2 c unpeeled, chopped apples                         ½ c coarsely chopped walnuts

1 c diced celery                                                 1/3 – ½ c mayonnaise or salad dressing

1 c grapes

 

 

COLD  SLAW  “FOR  THE  FREEZER”     (from Charles Coover, Pennsylvania relative)

 

3 lb cabbage                                          1 c oil

2  onions                                               1 t salt

2 green peppers                         1 t celery seed

2 carrots                                               1 c vinegar

2 c sugar

 

Mix vegetables together and add sugar.  Boil together the oil, salt, celery seed and vinegar.  Pour over vegetables and mix well.  This may be eaten at once, or frozen for eating later.

 

 

RAW  MUSHROOM  AND  GREEN  PEA  SALAD     (from Carolyn Frailey Stewart)

 

2 pkg. small frozen peas                   1 t (heaping) dried basil

1 T sugar                                               ½ c vinaigrette dressing

½ lb mushrooms, sliced

 

Put frozen peas in colander and run very hot water over them to defrost.  Put in pan with ¼ c water and 1 T sugar.  Heat quickly and take off heat at once.  Drain.   Add vinaigrette dressing and let cool.  Toss with raw mushrooms to which pulverized basil has been added.  Place in lettuce lined bowl and garnish with fresh parsley.

 

 

SALADE  NIÇOISE

 

4 new potatoes, cooked and peeled               Marinate

16 oz can whole green beans, drained              2/3 c oil

2 large tomatoes, sliced                                                1/3 c red wine vinegar

7 oz can tuna, drained and flaked                1 clove garlic, crushed

1/3 c chopped ripe olives                                  1 T prepared mustard

4 hard cooked eggs, halved                                          1 T parsley, chopped

                                                 1 t salt

                                                                         ¼ t pepper

 

Combine marinade ingredients in pint bottle and shake well.  Slice potatoes.  Drizzle ¼ c marinade over potatoes and another ¼ c over beans.  Let stand 30 minutes.  In salad bowl:  layer potatoes, tomatoes, then beans.  Arrange tuna, eggs and olives on top.  Pour over all the remaining marinade.

 

 

COPPER  PENNIES      (from Carolyn Frailey Stewart)

 

2 lbs carrots, finely sliced crosswise                        ½ c salad oil

1 green pepper, sliced                                        ¾ c sugar

1 onion, sliced                                                   ¾ c vinegar

1 can tomato soup                                         1 t prepared mustard

                                                                        1 t Worcestershire sauce

 

Cook carrots in boiling salted water until crisp-tender  (3 –5 minutes).  When cool, layer carrots, green pepper, and onions alternately in shallow bowl.  Combine rest of ingredients and pour over vegetables.  Store in refrigerator overnight.  Serves 8 – 12. 

 

 

 

 

PINEAPPLE – CHEESE  JELLO  SALAD     (from Elsie Wells)

 

1 #2 can crushed pineapple                      4 oz cream cheese, cubed

6 oz pkg lemon jello                              ¼ c nuts, chopped

½ c stuffed olives, sliced                  1 c cream, whipped

 

Drain pineapple, saving juice.  Measure juice and add water to make one cup.  Heat to boiling, then pour over lemon jello in mold.  Stir until dissolved.  Let cool.  Add olives, cheese, nuts, and whipped cream.  Mix  Refrigerate.

 

 

LIME  JELLO  WITH  COTTAGE  CHEESE

 

3 oz pkg lime jello                                          1 c mayonnaise (or salad dressing)

1 c boiling water                                     1 ½ c diced cucumber

Dissolve.  Cool                                                   2 T grated onion

12 oz pkg small curd cottage cheese              3 T  lemon juice

 

 

TACO  SALAD

 

1 lb ground beef                                     2 tomatoes, cut up                                            

1 pkg onion soup mix                                               11 oz pkg corn chips

¾ c water                                                          1 c shredded cheddar cheese

4 c lettuce

 

Brown ground beef.  Add onion soup mix and water.  Simmer 10 minutes.  In large bowl mix all ingredients.  Serve immediately.

 

 

CRANBERRY SALAD      (from Lillian Shumway)

 

1 lb cranberries                                                  6 oz strawberry jello

2 oranges                                                          1 can applesauce

1 c sugar                                                           ½  c chopped nuts

8 oz red hots

 

Grind cranberries and oranges.  Add sugar.  Mix.  Let stand overnight in refrigerator.  Melt red hots and jello in 2 c hot water.   When this is dissolved, add applesauce and cranberry mixture.

Refrigerate until set.

 

                                                Alternate recipe

 

32 oz Ocean Spray cranberry sauce               6 oz strawberry jello

1 orange, ground                                      25 oz unsweetened applesauce

2 c boiling water                                     ½ c chopped nuts

8 oz red hots

 

Heat sauce with ground oranges before adding to jello.

 

 

 

 

 

 

 

POPPYSEED  DRESSING  ( for fruit salads)    (from Katherine Frailey)

 

¾ c sugar                                                          1 ½ T onion juice

1 t dry mustard                                                  1 c salad oil

1 t salt                                                              1 ½ T poppy seeds

1/3 c vinegar

 

Mix everything except oil and poppy seeds.  Add oil 1 T at a time, and continue to beat with electric beater until thick.   Add poppy seeds and beat a few seconds.  Store in refrigerator.

 

 

BLUE  CHEESE  -  LEMON  DRESSING

 

¼  lb Danish blue cheese                               1 c sour cream

¾ c salad oil                                                      1 garlic clove, minced

1 t grated lemon rind                                           1 t salt

¼ c lemon juice                                                

 

Mash cheese; blend in oil gradually; beat until smooth.  Stir in other ingredients.  Mix well.  Cover.  Chill several hours for flavors to blend.  Bring to room temperature before serving.  May be kept for several weeks in refrigerator.  Makes one pint dressing.

 

 

FRENCH  SALAD  DRESSING   (for vegetable salads)   (from Nola Getter)

 

1 can tomato soup                                         1 T Worchester sauce

¾ c vinegar                                                        ½ t dry mustard

½ c oil                                                              1 ½ t salt

½ c sugar                                                          1 T paprika

 

Mix in blender.  Store in refrigerator.

 

 

ONION  SALAD  DRESSING  (for orange and grapefruit)   (from Nola Getter)

 

1 t salt                                                              ¼ t celery salt                                            

1 T dry mustard                                                 2 T vinegar

½ c sugar                                                          1 c salad oil

2 T grated onion                                     ½ t paprika             

 

Mix in blender.  Store in refrigerator.

 

 

HOT  WINE MAYONNAISE            (from Carolyn Frailey Stewart)

 

2 T chopped green onion                   1 T fresh lemon juice

¼ c sauterne                                         1 c mayonnaise

3 T chopped parsley

 

Mix all ingredients, but do not boil.  For use on cooked asparagus or broccoli.

 

 

 

 

 

 

SOUPS

 

CREAM  OF  BROCCOLI  SOUP

 

3 c chicken broth                                         1 c light cream

1 stalk celery, chopped                                                ½ t salt

1 medium size potato, peeled                            1/8 t pepper

            and diced                                        1/8 t nutmeg

2 lb broccoli (enough to make 4 c)                      carrot strips for garnish

6 scallions, sliced

 

Put broth, celery and potato in saucepan.  Simmer 20 minutes.  Add diced broccoli and cook 10 minutes or until tender.  Put in blender or food processor.  Return to saucepan and add other ingredients.  Heat, but do not boil.  Garnish with carrot shreds.  Serve hot.

 

CAULIFLOWER  SOUP

 

3 c cooked cauliflower                                             3 cans chicken broth

4 T oleo, melted                                                 1 can evaporated milk

½ c onion, diced                                                ¼ t paprika

4 ribs celery, diced                                        chopped parsley

½ t salt

 

Simmer oleo, onion, and celery for 5-8 minutes.  Add cooked cauliflower and 1 can chicken broth.  Put in food processor for 5 seconds.  Add rest of ingredients, except parsley.  Heat.  Serve with chopped parsley and a light grating of nutmeg.

 

 

ZUCCHINI  SOUP   (from Fran Paulu)

 

1 c onion, chopped                                                2 t salt

1 c green pepper, chopped                                    ¼ t black pepper

3 T butter                                                          3 T chopped parsley

6 c zucchini chunks                                      ¼ t tarragon

1 clove garlic, minced                                      2 t chicken granules

1 c half and half                                                 2 c boiling water

 

Sauté onion and green pepper in butter.  Add zucchini, garlic, salt, and pepper.  Cook 10 – 15 minutes in tightly covered pan, stirring once.  Stir in parsley and tarragon.  Put in food processor.  Blend until smooth.  Add 1 c half and half.  Adjust for taste and consistency.

 

 

SPLIT  PEA  SOUP

 

1 ½ c dried split peas                                         one onion, chopped

ham hock                                                          6 c water

3 stalks celery, chopped                                                           

 

Cook about 2 hours.  Put in food processor.  Add salt, if necessary.

 

 

 

 

 

 

DIANNE’S  CABBAGE  SOUP    (from Dianne Joseph)

 

1 head cabbage, shredded                                   2 cans Swanson’s chicken broth

3 carrots, chopped                                                juice of 1 lemon

3-4 ribs celery, chopped                                                water

2 onions, chopped                                                ½ t   thyme, oregano, sage, coriander

2 cans stewed tomatoes                                                           caraway seed, dill weed, 

Cook one hour.

 

 

DILL  TOMATO  SOUP    (from Carolyn Frailey Stewart)

 

16 oz can stewed tomatoes                                   ¼ t black pepper

½ can beef bouillon                                     1 ½ t dill seeds

1 c water                                                           1 c cream, whipped

¼  c fresh, chopped parsley                                    1/8 t salt

        2 T Parmesan cheese

 

Put tomatoes, bouillon, water, parsley, pepper and dill seeds in blender for several seconds.  When heating for serving, add 2 T oleo.  To each cup of soup add a large T of flavored whipped cream (with salt and Parmesan cheese).

 

 

FRENCH  ONION  SOUP

 

2 T butter                                                          ½ t thyme                          

1 lb onions, minced                                      salt and pepper

2 T flour                                                 2 bay leaves

3  14 ½ oz cans consommé                                ½ T parsley flakes               

4 c water                                                           1 stalk celery, chopped            

               

Heat onions in butter until they are half-cooked.  Sift flour over onions and cook, stirring occasionally, for several minutes.  Add consommé and water.  Bring to boiling, then add other ingredients, and simmer for 25 minutes.  Take out bay leaves.  Put soup into individual serving bowls.  Sprinkle with croutons and top with grated Swiss cheese.  Heat in oven until cheese is melted.  Serves 8 – 12.

 

 

 

CREAM  OF  MUSHROOM  SOUP     (from Byerly’s)

 

1 lb fresh mushrooms                                           1 c half and half

½ c butter or oleo                                          2 T dry sherry (optional)

½ c onion, chopped                                                ¼ t nutmeg

½ c + 2 T flour                                                   ¼ t pepper

4 c chicken broth                                         croutons (optional)

 

Finely chop half of mushrooms;  slice remaining mushrooms.  Melt butter in large skillet; sauté mushrooms and onion over low heat for 15 minutes, stirring occasionally.  Blend in flour; gradually stir in broth.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Boil and stir one minute.  reduce heat; simmer, covered 20 minutes.  Stir in half and half, dry sherry, nutmeg and pepper.  Heat through, but do not let it boil.  Garnish with croutons.

 

 

 

 

OYSTER  SOUP

 

1 pint fresh oysters and liquid                             2 c  whole milk

¼ c oleo                                                            2 c half and half

3 T flour                                                 1 t salt

1/8 t white pepper                                      oyster crackers

 

Melt butter.  Add flour and pepper.  Cook until blended.  Add oysters and liquid.  Simmer until edges of oysters begin to curl (about 3 minutes).  Add milk, bring to a boil, add half and half.  Heat to serving temperature.  Stir in salt.  Ladle into bowls.  Sprinkle with oyster crackers.

 

 

NAVY  BEAN  SOUP

 

2 c navy beans                                                  1 stalk celery, chopped

2 ham hocks                                                     1 carrot, chopped

1 onion, finely chopped                                                ½ c cream

1 T Worcestershire                                      salt and pepper

1 T parsley                                                        1 t thyme

 

Cover the beans with cold water, and let them soak overnight.  Drain.  Sauté onions 5 minutes.  Add 6 c boiling water,  onion, celery and carrot.  Cook 3 hours.  Season with salt, pepper; add parsley, Worcestershire, thyme and cream. 

 

 

BEEF  LENTIL  SOUP

 

2 lb beef for stew                                         2 c sliced celery

3 T flour                                                 5 medium carrots, sliced thin

2 t salt                                                              2 large onions, chopped

¼ t pepper                                                         1 c lentils

3 T oil                                                               1 T lemon juice

5 c water                                                           1 ½  t salt

                                                                        1 t thyme

 

Cut beef across grain in pieces ½ “ thick.  Dredge meat in flour.  Brown in oil in large pot.  Mix flour, salt, pepper and add to water and beef.  Simmer 45 minutes, or until beef is tender.  Add rest of ingredients and simmer 1 hour, covered, stirring occasionally.  If desired,  may put a small portion in food processor for a couple of minutes, then return to rest of beans.

 

 

GAZPACHO  SOUP      (from Joan Van Rossem)

 

 

¼ c olive oil                                                       2 c celery, finely minced

¼ c lemon juice                                                 1/8 t Tabasco sauce

46 oz can tomato juice                                          1 t salt

2 c beef broth                                                    ¼ t black pepper

½ c onion, finely chopped                                    2 green peppers, finely chopped

2 tomatoes, cubed                                       2 cucumbers, diced

                                                                        croutons, toasted garlic

 

Beat olive oil and lemon juice together with electric beater.  Stir all the other ingredients together, except for the peppers, cucumbers, and croutons.  Taste for seasoning.  Prepare three separate dishes to pass around, containing the green peppers, the cucumbers, and the croutons.  Chill soup at least 3 hours before serving.

VEGETABLES

 

ACORN  SQUASH        (from Nola Getter)

 

Cut squash in two.  Take out seeds.  Invert in greased pan and bake until done, about 40 minutes at 350 degrees.  When you take out of oven, add 1 rounding T butter, 1 T sugar, little salt and nutmeg.  Stir.

 

For 1 package frozen squash, defrost and add 2 T butter, 2 T brown sugar, ½ t nutmeg and

½ t salt.  

 

 

NEW  POTATOES  AND  PEAS

 

2 lbs new potatoes.  Boil about 20 minutes, or until done.  Green Giant Select, Baby Sweet Peas, 1 lb.  Cook peas according to directions on package.  Make white sauce (4 T butter, 4 T flour, 2 c milk, ½ t salt, ¼ t white pepper).  Combine cooked potatoes and peas.  Serve. 

 

 

CURRIED  CORN  WITH  PEPPERS

 

3 ears fresh corn                                          1 t curry

3 sweet peppers (red, green, or yellow)              ½ t salt

2 T butter                                                          ¼ t pepper

1 c onion, finely chopped                                    ½ c heavy cream

 

Cook corn 10 minutes in boiling water.  Put in cold water to cool.  Cut corn off cob.  There should be about 1 ½ c.  Set aside.  Core and seed peppers.  Cut in thin julienne strips.  Should be about 4 c.  Heat butter in skillet.  Cook onions until wilted.  Add peppers. Cook briefly, 1 –2 minutes.  Sprinkle with curry powder.  Stir well.  Add corn, cream, salt and pepper.

 

LIMA  BEANS     (from Katherine Getter Frailey)

 

1 pkg frozen lima beans                                ½ t salt

1 c celery, diced                                    1/8 t pepper

2 T butter                                              ½ c sharp cheddar cheese, grated

2 T flour                                     1 T diced pimento

1 c milk

 

Cook lima beans according to instructions.  Cook celery in small amount of water for about 10 minutes.  Drain.  Make white sauce, add cheese and pimento.  Stir in vegetables.

 

EGG  PLANT     (from Nola Getter)

 

1 medium size eggplant                                                1 green pepper, chopped 

1 can stewed tomatoes                                               1 onion, diced

1 c milk                                                             ¼ lb sharp cheddar cheese (or Kraft Old English

3 T butter                                                                      cheese), shredded

4 T flour                                                 buttered bread crumbs

 

Pare egg plant and  dice in 1” cubes.  Boil in salt water until tender, about 5 minutes.  Drain well. 

Make white sauce with butter, flour, and milk.  Add cheese, and stir until dissolved.  Add eggplant, tomatoes, green pepper and onion.  Put in buttered casserole.  Sprinkle with bread crumbs.  Bake about 45 minutes at 350 degrees.  This can be prepared the day before, placed in refrigerator and baked 24 hours later.

SPINACH  WITH  SOUR  CREAM      (from Barbara Smith)

 

3 pkg frozen chopped spinach                         1 package onion soup mix

1 c sour cream                                                  dash of nutmeg

 

Cook spinach without adding water.  Drain.  Add onion soup mix, sour cream and nutmeg.  Place in greased casserole.  Bake uncovered at 325 degrees for 30 minutes.  Serves 6.

 

 

GREEN  BEAN  CASSEROLE     (from Jane Raup Robison)

 

1 lb fresh mushrooms, sliced                            2 t soy sauce

1 small onion, grated                                       ¼  t pepper

6 T oleo                                                 1 t salt

6 T flour                                                 1 t accent

3 c milk                                                             3 pkg frozen green beans (or 3 cans, size 303)

¾ lb sharp cheddar cheese, grated               5 oz can water chestnuts, sliced thin

1/8 t Tabasco sauce                                       1 can French fried onions

 

Sauté mushrooms and onions in oleo for 5 minutes.  Add flour, mix well,  then milk.  Cook slowly until thick.  Add cheese and seasonings.  Simmer until melted.  Add green beans and water chestnuts.  Put in buttered 13” x 9” flat dish.  Bake at 350 degrees until hot.  Sprinkle onions on top and bake 10 minutes longer.  Serves 12. 

 

 

GREEN  BEANS  AND  CARROTS

 

2 lbs slender green beans, trimmed                                                2 T butter

8 oz carrots, peeled, cut into matchstick-size strips                2 T olive oil

 

Cook green beans until crisp-tender, about 6 minutes.  Using slotted spoon, transfer green beans to bowl of ice water.  Cook carrots in same boiling water until crisp-tender, about 1 minute.  Transfer carrots to ice water with beans.  Drain.  Pat vegetables dry.  Can be prepared a day ahead.  Wrap vegetables in paper towels and refrigerate.  Melt butter and add olive oil to large pot over medium-high heat.  Add vegetables and toss until hot, about 2 minutes.  Season to taste with salt and pepper.  Serve 12.

 

 

PEAS  WITH  PANCETTA  (Italian bacon)

 

2 T olive oil

¾ c finely chopped onion

¼ c finely chopped pancetta (about 2 oz) or Nueskes bacon

1 lb pkg frozen Green Giant Select Baby Sweet Peas

¼ c finely chopped fresh parsley

3 T canned beef broth

 

Heat olive oil in large skillet over medium-low heat.  Add onion and pancetta and sauté until onion is tender and bacon is cooked, about 5 minutes.  Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes.  Season with salt and pepper.  Serves 6

 

 

 

 

 

 

ONIONS  AND  APPLES            (from Joy of Cooking, p. 185)

 

2 c sliced onions                                       2 T brown sugar

3 c peeled and thinly sliced apples               salt lightly

2 T butter or bacon fat

 

Melt butter.  Add onions and apples.  Cover and simmer until tender, about 10 minutes.  Add brown sugar and salt.  Serve with any kind of meat.

 

 

CABBAGE      (from Katherine Getter Frailey)

 

3 c shredded cabbage                                                3 oz pkg cream cheese

1 c boiling water                                     ¼ t celery seed

1 t salt                                                              1/8 t white pepper

 

Cook cabbage uncovered for 7 minutes and drain.  Add cream cheese, celery seed and pepper.  Mix thoroughly until cream cheese is melted.  Serves 3.

 

 

STEWED  OKRA  AND  TOMATOES    (from Sandra Raup)

 

1 ½  lb fresh okra, thinly sliced                            l lb tomatoes, peeled and cut into small  pieces

2 ½ T bacon fat                                                  ½ t salt

1 c finely chopped onions                         1/8 t thyme

1 clove garlic, pressed                                     2 dashes Tabasco

¼ c finely chopped celery                          pepper to taste

½ c finely chopped green pepper              ¼ lb bacon, crisply fried and crumbled

1 bay leaf

 

Fry okra in bacon fat, stirring often, until there is no sign of ropiness, about 30 minutes.  Add onions, garlic, celery, green pepper and bay leaf and cook 15 minutes.  Add tomatoes and cook 10 minutes.  Add salt, thyme, Tabasco, and pepper.  Simmer, covered for 30 minutes.  Remove bay leaf and serve, garnished with bacon.

 

 

RED  CABBAGE

 

1 medium head red cabbage                              1 t salt

1 medium onion, sliced                                        1 bay leaf

2 large cooking apples (1 pound)                        2 whole allspice

1 T bacon fat or butter                                        6 peppercorns

1 ½ c water                                                       3 T cornstarch

1 c cider vinegar                                     3 T cold water

½ c sugar

 

Wash cabbage and remove outer leaves; cut into quarters.  Remove core and slice.  Put in food processor to make pieces smaller, about 2 seconds.  Pare apples and cut into sixths, removing core.  Toss cabbage, onion and apples together in 4 quart saucepan.  Add water, vinegar, sugar, salt and spices.  Simmer uncovered, 20 minutes.  Combine cornstarch and cold water.  Stir into hot cabbage; cook and stir until thickened, about 1 minute.  Serves 8.  

 

 

 

 

 

ZUCCHINI  RATATOUILLE            (from Carolyn Easter)

 

2 T olive oil                                                        1 green pepper, cut into thin strips

1 medium onion, thinly sliced                               1 ½ t dried oregano

1 garlic clove, crushed                                     ½ t salt

1 lb zucchini, sliced                                        1/8 t freshly ground black pepper

2 or 3 small tomatoes, peeled, sliced               

1 small eggplant, diced                                      For garnish: 1 T chopped fresh parsley

 

Sauté onion and garlic in olive for 5 minutes.  Add zucchini, tomatoes, eggplant and green pepper to pan.  Sprinkle with oregano, salt, and black pepper; stir gently.  Cover and simmer 10 – 15 minutes.  Cool to room temperature.  Serve immediately, or cover and refrigerate up to 24 hours.  Bring to room temperature before serving.  To serve, sprinkle with chopped parsley.  Serves 4.

 

 

SCALLOPED POTATOES

 

6 medium size potatoes                                                1 t salt

3 T butter                                                          ¼ t white pepper

3 T flour                                                 1 medium onion, chopped

3 c milk

 

Pare potatoes; slice thin.  Make white sauce.  Put half the potatoes in greased casserole, then half the onions.  Then the rest of the potatoes, and the onions.  Add the white sauce, cover, and bake at 400 degrees for an hour, or until they test done when pierced with a fork.  Uncover and continue baking until top forms a brown crust.  Serves 6.

 

 

ORANGE – GLAZED  YAMS            (from Sunset Cook Book, p. 169)

 

6 yams or sweet potatoes                                    1 T cornstarch

½ c brown sugar                                                ½ c orange juice

½ c granulated sugar                                        4 T butter

 

 

Boil yams until tender.  Cool.  Peel.  Cut in thick slices.  Lay in greased 9” x 9” flat dish.  Mix the 2 sugars and cornstarch and add to orange juice.  Boil 5 minutes.  Melt butter and pour over potatoes.  Bake 30 minutes at 375 degrees.  Baste several times.  Serves 6.

 

 

 

DIVIDED  DISH  VEGETABLE

 

Zucchini:  2 lbs, unpeeled, sliced.  In a large skillet put 2 T oleo and 2 T oil.  When hot, add zucchini.  Cook over medium heat, 3 – 5 minutes, but still remaining crisp.  Add ½ t dried basil , ¼ t oregano, salt and freshly ground pepper to taste.

 

Carrots:  1 ½ lbs, peeled, scored vertically.  Cook in 3 quarts rapidly boiling salted water until just tender, about 2 minutes.  Drain and place under cold running water.  Drain.  At serving time, melt

3 T oleo in pan.  Add carrots and 1 t dill, salt, and freshly ground pepper.  Serves 8.  

 

 

 

 

 

 

BEETS  IN  ORANGE  SAUCE

 

¼ c sugar                                                          2 T lemon juice

¾ t salt                                                             1 T butter

1 T cornstarch                                                   3 c sliced beets, canned or fresh cooked

¾ c orange juice

 

Mix sugar, salt, and cornstarch in a saucepan.  Stir in the orange juice and cook until thickened, stirring constantly.  Remove from heat and stir in lemon juice and butter.  Pour sauce over beets and heat.

 

 

 

 

 

 

 

 

EGGPLANT  BEEF  CASSEROLE  -  page 14

 

 

RICE  -  BROCCOLI  CASSEROLE  -  page 14

 

 

TURKEY -  BROCCOLI  CASSEROLE   - page 15

 

 

HAM  AND SCALLOPED  POTATOES  - page 15