Lustig Cousins’ Cookbook A Collection of Family Favorites February, 2013
Grandpa Lustig (and his chickens!)
Grandma Lustig (with Bobby, Margaret Ann and Barbie)
Compiled by Margaret Tripp, Edited by Phil Tripp 1
Dedication:
l. to r. Herb, Shirley, Jim, Midge, Bob, Helen, Rita & V.J. Front: Bernice “Rosie� & Orval To our Grandparents, Aunts, Uncles and Parents who added lots of love in their cooking!
2
FORWARD “What a great idea!” was the reaction from nearly all of you for this “Cousin’s Cookbook”. While helping Margaret put this together, I was struck by several things….first and foremost was the “sweet tooth” the family has! The most overlapped contributions centered around cookies, fudge, cake or something sweet. I think there is a vegetable recipe in there somewhere….as an afterthought! Do pickles count as vegetables? You will note some ingredients that may sound a little strange today – Spry, lard or oleo will use Crisco (tasty but not on any of our Doctors’ lists), Milnot and Pet milk won’t be found on some shelves, so look for Evaporated milk. The measurements may need some experimentation – “to taste” or “a pinch of…” are not precise, but that was how they worked their magic! Noted in the Index at the end is where the recipe originated and who sent it in; just in case you have questions! I also noticed that many of these same recipes were similar to some in my own family and represent the time and the society. A lot of recipes that can stretch a food dollar but had that essential ingredient of love rolled in each one. True comfort food! Enjoy! 3
Main Dishes
4
POT ROAST: 1 roast 2-4 potatoes (quartered) 5-6 carrots (halved) ½ onion (large cubes) 1 can peas 1 ½ cup water Salt to taste Brown the roast. Add water, potatoes, carrots, onion and simmer for 2 hours. Add peas until warm. Remove meat and vegetables. Cut meat. To make gravy mix 2 tablespoons of flour and 4 tablespoons of water then add to remaining broth to thicken. Submitted by Diane CHOP SUEY: Brown chop suey meat (beef and pork pieces) in small amount of oleo or butter. Salt and pepper to taste. Add: 1 chopped onion 1 stalk celery, chopped 2 tbl bead molasses 2 tbl soy sauce 1/2 tsp sugar 1 to 1-1/2 cups water Boil slowly, covered, till meat is tender (about 1 hour). Add small can sliced mushrooms, if desired. Thicken liquid with 2 tabs cornstarch dissolved in 1/4 cup water. Serve over hot rice. Submitted by Bryan and Jeanne 5
SUNDAY NIGHT SUPPER (Grandma Lustig): Cut 1 large pork steak into pieces and brown. Season with S & P, add 1/4 large green pepper, cover and continue cooking until crispy tender. Pour in 1 can cream style corn, 1 can chicken noodle soup and handful of dry noodles. Cover and cook slowly about 15 minutes, stirring frequently. Pour into casserole, bread crumbs on top. Bake 20 minutes @ 350째. The Sunday Night Supper recipe is a really strange combination of ingredients, but also a winner.....just ask my kids. Submitted by Beth VEAL PARMESAN (Aunt Midge): Cut veal in serving pieces, dredge in milk & egg mixture, cover in bread crumbs and brown in margarine. Put a little spaghetti sauce in bottom of baking dish, meat pieces on top. Put spaghetti sauce on top of each piece. Cover & bake 40 minutes @ 350째. Remove from oven, sprinkle parmesan cheese and mozzarella cheese on each piece. Bake uncovered 10 minutes @ 350째 until cheese melts. Submitted by Beth 6
PICKUP CHICKEN STICKS (Cousin Beth): 3 lbs. chicken wings (about 25) 1 c. butter or margarine 1 1/2 c. plain bread crumbs 1/3 c. sesame seeds 1 T. salt 1/2 tsp. ginger Melt butter, coat chicken, roll chicken in remaining mixed ingredients. Bake on cookie sheet 1 hour @ 350째. FRIED CHICKEN: Beat an egg, salt, pepper and milk. Dunk chicken, roll in cracker meal. Fry in part oil, part butter until brown. Bake 400 degrees for one hour. Always serve with mashed potatoes and milk gravy. Submitted by Barb CHICKEN AND RICE (Cousin Beth): 1c. uncooked rice 1 can cream of celery soup 1 can cream of mushroom soup 1 can cream of chicken soup 1 soup can of water Chicken pieces Butter Place all ingredients except chicken and butter in bowl. Pour into 9 x 13 greased baking dish. Place chicken pieces on top and add pat of butter on top of each piece. Bake uncovered 2 hours at 325째. 7
STUFFED RED BELL PEPPERS: 4 large red bell peppers 3/4 pound ground beef 1/2 pound ground pork 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons beef bouillon granules 1 teaspoon salt, or to taste 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 cup cooked rice 1/2 cup sour cream 1/2 cup jarred cheese and salsa 1 cup diced roma tomatoes 1/2 cup chopped green onion tops 1 Tablespoon soy sauce 1 cup hot water Preheat oven to 350째 degrees F Start by cutting peppers in half lengthwise, leaving the stems intact, . Remove the seeds and ribs from inside the peppers. Using a hot skillet. saute the ground beef, pork, onion,garlic,1 teaspoon bouillon granules, salt, black pepper and garlic powder together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole dish, [9x13]. Place the stuffed peppers in the dish, cover with foil and bake for 25 8
STUFFED RED BELL PEPPERS (Continued): to 30 min. Remove the foil and spoon the juice from the bottom of the casserole dish over the tops of the peppers. Bake for additional 10 to 15 min. Submitted by Judy EGGPLANT CASSEROLE (Helen Lustig): 1 eggplant, diced (4 cups) 1/3 cup milk 1 can cream of mushroom soup 1 egg, slightly beaten 1/2 cup onion 3/4 cup herb seasoned croutons (could be stuffing) Cheese topping: 1/2 cup croutons (stuffing) 2 Tbl butter, melted 1 cup sharp cheddar cheese Cook diced eggplant in boiling salted water until tender (6 to 7 minutes), drain. Meanwhile, gradually stir milk into soup. Blend in egg. Add drained eggplant, onion and croutons. Toss lightly to mix. Turn into greased baking dish. For the topping: Finely crunch 1/2 cup croutons. Toss with 2 Tablespoons melted butter. Sprinkle over casserole. Top with cheese. Bake 350째 for 20 minutes. Serves 6 to 8 9
TUNA BURGERS: Combine 1 can Campbell's Cream of Mushroom soup with 1 can (7 oz.) of tuna, drained & flaked. Spoon onto 6 hamburger buns. Place a slice of American cheese on top of the filling. Brush the tops of the buns with butter. Bake on a cookie sheet at 400° for 10 minutes. This recipe was a staple during Lent! CHILI: 1-2 lbs. ground beef 1 chopped onion 1 stalk celery, chopped 1/2 Tbl butter or margarine Fry till brown in a big kettle. Pour about 1 to 1-1/2 cups water into pan with meat and let it boil a little. Then add: 1 can tomato soup, 1 can stewed tomatoes, 1 can kidney or chili beans, salt, red pepper, and chili powder to taste 2-3 Tbl ketchup Let cook slowly for several hours, till thick. GULASH: 1 ½ lb Chop Suey meat – brown well Add: 1 C onions, chopped 1 C celery, chopped 1 C carrots, chopped Simmer 10 min. Add: 1 Pt. tomatoes Salt & pepper Cook slowly for about an hour. 10
SPAGHETTI SAUCE (Aunt Rosie):
This is an adapted St. Liborius fundraiser recipe: lb ground beef 1 toe garlic minced 1 egg (or garlic salt) cracker meal salt & pepper to taste marjoram Shape meat balls and brown in small amount of fat along with one medium sized onion with whole cloves stuck in it. 2 cans tomato sauce diluted twice and 1 can tomato paste diluted three times. Add browned meat and onion. Simmer uncovered for 2-3 hours. Add parmesan cheese, salt and pepper to taste. Margaret uses ground turkey and bakes it for a ½ hour at 350, double the sauce ingredients and add lots of spice and put in all in a crock pot. 11
CHICKEN (TURKEY) TETRAZINI (Aunt Rosie): 4 oz thin spaghetti (not Cipriani’s) Bring water to boil, drop in spaghetti. Bring to boil again. Remove from heat & cover for 10 min. Drain and blanch with cold water. Mix: 1 can cream of mushroom soup 1 can cream of celery soup 2/3 can Pet milk (evaporated milk) Stir until smooth. Add: 2 Cups or more of chicken or turkey ½#Cheddar cheese 1 sm jar sliced pimento 1 can mushrooms sliced Blend and add to spaghetti. Bake in oven 350° for 30 to 40 minutes. Use 1 large or two small casserole. Top with parmesan cheese. Submitted by Margaret. HERB’S SECRET RECIPE FOR BBQ RIBS: Cook ribs in a covered roasting pan at 250° for about 3 hours until fork tender (you can put a rub on first if you like, let sit for 2-3 hours or overnight). Take the ribs out of the pan and using the amount of rendered fat as a guide, add an equal part Sweet Baby Ray's BBQ sauce and 1/4 part red wine. Your sauce should be fairly thin at this point. Drench the ribs in the sauce and 12
BBQ Ribs (continued): cook on a grill on HIGH heat, re-drenching as soon as the sauce starts to thicken on the ribs (if you have enough heat, you will be very busy moving the ribs to the pan and back to the grill - no brush is needed!). When the sauce is almost all gone, the ribs are done; they should have a nice crust on them. Cut them into 3-4 rib sections (if they haven't fallen apart already) and leave them in the pan...our guests usually like to pick up any remaining sauce on their ribs or on a piece of bread in true Lustig style! As you can tell, these are old-school, high fat recipes, to be used on special occasions. Submitted by Larry. LASAGNA: Brown 1 pound ground beef in skillet Add 1 qt spaghetti sauce Cook 10 oz lasagna noodles in boiling water, drain and rinse in cold water Mix: 3 cups cottage cheese 2 eggs (beaten) 2 tsp salt ½ tsp pepper 2 tabs parsley flakes ½ cup parmesan cheese 1 pound mozzarella cheese, sliced very thin Layer in 9x13 pan: 1. Half the noodles 13
LASAGNA (Continued): 2. Half the cottage cheese mixture 3. Half the mozzarella cheese slices 4. Half the meat sauce mixture Repeat all 4 layers. Sprinkle top with parmesan cheese if desired. Cook at 375° degrees for 30 minutes. Let stand 15 minutes before cutting. Dinner was always a family affair at the Herb Lustig house. And since Mom was such a terrific cook, we generally did not miss out on these. I still make some of these dishes today, although I have improvised the recipes to make them more heart-healthy. Submitted by Diane Lustig Nahra From Larry: Some of Mom’s best never had recipe cards. They went like this…. Cut up chicken. Dredge in flour. Egg & Season bread crumbs. Fry in 3 Tabs oil in a covered pan. 20 minutes each side. Meatballs. 1LB Ground beef, chopped onion, egg, Worcester sauce, milk. Seasoned bread crumbs. Mix & fry. 14
Desserts And Sweets
Grandma Lustigs Cookie Jar
15
SUGAR COOKIES: 2 ¼ cups flour 1 tsp. baking soda 2 tsp cream of tartar ½ tsp. salt Combine the above ingredients ½ cup butter or margarine ½ cup of oleo 1 egg ½ cup sugar ½ cup brown sugar 1 tsp. vanilla Combine above ingredients and add dry ingredients to the mix. Shape into 1” balls, roll in granulated sugar, and press down with fork. Bake on un-greased cookie sheet for 1012 minutes at 350° until light brown. Submitted by Barb, Diane Puthoff and Mike & Flo. “The sugar cookies are one of our favorites and have become a regular to bake at the holidays.” Mike & Flo
DATE NUT PINWHEEL COOKIES (Aunt Midge): 1/2 lb dates chopped fine 1/4 cup sugar
1/3 cup water
Boil 5 minutes, then add 1/4 cup chopped nuts and cool. 16
DATE NUT PINWHEELS (Continued): Mix together: 1/2 cup butter 2 cups flour, sifted 1/2 cup brown sugar 1/2 tsp baking soda 1/2 cup white sugar 1/4 tsp salt 1 egg beaten Roll dough to 1/4" thickness and spread with date-nut mixture. Roll up like a jelly roll. Chill and cut into slices. Bake at 350째 till golden brown, about 12 min. Submitted by Bryan and Jeanne Lyons BROKEN GLASS CAKE:
17
BROKEN GLASS CAKE: Make 3 separate kinds of jello using 1-1/2 cups water each. Let set, then dice into bowl. Boil: 1 cup pineapple juice 1/4 cup sugar Mix with 1 pkg lemon jello and 1/2 cup water. When syrupy fold in 1/2 pt beaten cream. Mix carefully with the jello cubes. Pour into loaf pan and let set. Slice to serve. “Pine juice” is Pineapple juice – use from a can, not fresh! “The Broken Glass Cake, a jello dish, was usually saved for family parties where Mom needed to serve a crowd. My siblings will remember this well”. Submitted by Pam Sass CHRISTMAS TREE (SPRITZ) COOKIES Preheat oven to 400° 1 cup shortening ¾ cup sugar 1 egg 2 ¼ cup sifted flour 1/8 tsp salt ¼ tsp baking powder 1 tsp almond extract Green food coloring* Cream shortening, add sugar gradually. Add unbeaten egg, sifted dry ingredients, almond and a few drops of food coloring. Mix well. Using a spritz cookie gun, “shoot” cookies on cookie sheet, 18
CHRISTMAS TREES (SPRITZ) Continued: bake 10-12 minutes, but check after 5 minutes. *use other colors for other holidays, such as red for Valentines’ Day – also good plain! From Margaret.
Joe and Margaret always hoped Mom would over bake (burn) a tray so we could eat them early. She would also separate some dough into pink and white and make candy canes. We have found it to be too much work for us! 19
GRANDMA LUSTIGS’ BUTTER COOKIES ¾ lb (3 sticks) butter or margarine, softened. 1 cup sugar 3 ½ cups flour 1 egg ½ tsp vanilla Mix butter and sugar well. Add egg and beat. Mix all, then roll small ball in hands and place on cookie sheet. Use cold water on finger to make center dip. Top with candied fruit or nuts. Bake at 375° for three minutes, then move up a rack in the oven. Check every 3 min. Takes about 8 minutes to brown. DIVINITY FUDGE: 2 Cup white sugar ½ Cup White syrup (Karo) ½ Cup water Cook together until it forms thread in cold water. Beat 2 egg whites room temperature and beat the syrup quickly into egg white at a slow stream. Add ½ Cup nuts ½ tsp vanilla. Spread into an 8x8 buttered cake pan. CHOCOLATE LAYER BARS Part 1: 12oz pkg Semi-Sweet Chocolate Chips 8oz Cream Cheese 5.3oz can evaporated milk 1 cup chopped walnuts ½ tsp almond extract Combine chocolate chips, cheese & evap. Milk in medium sauce pan. Cook over low heat stirring constantly until chips are melted and mixture is smooth. Remove from heat. Stir in walnuts and almond extract. Blend and set aside. 20
CHOCOLATE LAYER BARS (Continued): Part 2: 3 cups unsifted all purpose flour 1 ½ cups sugar 1 tsp baking powder ½ tsp salt 1 cup butter or margarine softened 2 eggs ½ tsp almond extract Combine in large mixer bowl, blend well with mixer until mixture resembles course crumbs. Press half of mixture in greased 13x9 inch pan. Spread with the chocolate mixture. Sprinkle rest of crumbs over filling. Bake at 375° for 35 to 40 minutes or until golden brown. Cool, cut into bars. QUICK MIX SPONGE CAKE: 1 C. Cake Flour 1 C. Sugar ½ tsp. Salt ½ tsp. Baking Powder ¾ C. Egg Whites (6 medium) ½ tsp. Cream of Tartar ¼ C. Sugar ½ C. Egg Yolks (6 medium) ¼ C. Cold Water 1 tsp. Vanilla 1 tsp. Lemon Extract Sift together cake flour, sugar (1 cup), salt and baking powder. Beat egg whites and cream of tartar at high 21
QUICK MIX SPONGE CAKE (Continued): speed until soft mounds form. Beat Ÿ cup sugar into egg whites, a tablespoon at a time, until stiff, straight peaks are formed. Do not under beat. Set aside. In a separate bowl, combine egg yolks, cold water, vanilla and lemon extract. Blend this egg mixture into dry ingredients. Beat medium speed for 1 minute. Fold egg yolk mixture (1/4 at a time) into stiffly beaten egg whites. Pour into ungreased 10 inch tube pan. Cut through batter to prevent air pockets. Bake at 325° for 60-70 minutes. Cool then cut cake out of pan. My mom (Aunt Helen) made this cake for many birthdays, Holidays, bake sales etc. It is very good and light. She would sometimes cut the cake in half and put in a lemon filling using instant lemon pudding. She frosted it with homemade vanilla butter cream frosting or cool whip. FANNY MAY BUTTERCREAMS (Aunt Helen): 2 pounds powdered sugar 1/2 pound butter 6 T. half and half 1 cup coconut 1 cup nuts 1/2 bar paraffin 1 large and 1small bag chocolate chips
22
FANNY MAY (CONTINUED): Soften butter and mix half of the sugar with beater. Add cream and rest of sugar. Stir in nuts and coconut and roll into balls and chill. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate. You can leave out the coconut and nuts. HELEN’S APPLE PIE (Helen Lustig): "Water-Whip" Pie Shell 1/2 C. less 1 Tbl. Spry (Crisco) 3 Tbl. boiling water 1 spt. milk 1 1/4 c. flour (sift once before measuring) 1/2 t. salt "Water-Whip" Piecrust (2 crust pie) 3/4 C. spry (Crisco) 1/4 C. boiling water 1 T. milk 2 C. flour (sifted once) 1 t. salt Put spry in medium mixing bowl. Add boiling water and milk and break up shortening with a fork. Whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks. Sift flour and salt together onto spry mixture. Stir quickly into a dough that clings together and "cleans" the bowl. Work into a flat round. Roll between wax paper. Four pies 3 c. Spry (Crisco) 1 cup water 4 T. milk' 8 cups flour 4 t. salt Apple Pie Filling 6 cups pared cored thin apple slices. Arrange half of slices in pastrylined pan. Mix....1 cup sugar, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/8 t. salt, 1 t. lemon juice and sprinkle half of 23
APPLE PIE (Continued): mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture. Dot....1T. butter over filling. Bake....hot oven (425°) 45-55 minutes.
FRESH APPLE CAKE (Aunt Rita): 13x9x2 greased pan 325° oven, 1 hour preheated 2 C unsifted flour ½ tsp salt 2 C Granulated sugar 4 C finely sliced raw apples 2 tsp baking powder ½ C Chopped nuts 1 tsp cinnamon ½ tsp nutmeg ½ C soft butter or oleo 2 eggs Confectioners sugar Into large bowl sift flour with granulated sugar, soda, cinnamon, nutmeg & salt. Add apple, nuts, butter & eggs. Beat until just combined – it will be thick. Turn into prepared pan. Bake 1 hour or until top springs back when lightly pressed with fingers. Cool slightly on wire rack. Sprinkle with confectioners sugar. Serve warm, cut into squares. Top with ice cream or whipped cream. 10-12 servings
24
SOUR CREAM COFFEE CAKE (Aunt Midge): 1/2 c. butter 1 c. sugar 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. sour cream Topping: 1/3 c. brown sugar 1 c. chopped nuts
scant tsp. cinnamon
Cream butter and sugar, add vanilla and beat in eggs. Add dry ingredients alternately with sour cream. Spread half of batter in greased tube pan, sprinkle with half of the topping on batter, then add remaining batter and topping. Bake 40 minutes @ 350°. BLUEBERRY BUCKLE (Aunt Rita): ½ C shortening 2 ½ tsp baking powder ½ C sugar ½ C sugar (yes, 2 ½ cups) ¼ tsp salt ½ C sifted flour 1 well beaten egg ½ C milk ½ tsp cinnamon 2 C sifter flour 2 C fresh blueberries ¼ C butter or margarine Thoroughly cream shortening & ½ C sugar; add egg & mix well. 25
BLUEBERRY BUCKLE (Continued): Sift 2 cups flour, baking powder & salt; add to creamed mixture alternately with the milk. Pour into waxpaper lined 8x8x2 pan. Sprinkle blueberries over batter. Combine ½ C sugar, ½ C flour, cinnamon & butter till crumbly. Sprinkle over blueberries. Bake in moderate oven (350° ) 75 minutes. RHUBARB PIE: Here is Mom's recipe for rhubarb pie. She could whip up a pie in no time. Always used the same red bowl for the crust. From Barb. Pie crust for one -- double for two crust pie. 1 1/3 cup flour 1/8 tsp salt 1/3 cup oil 3 tabs milk For rhubarb pie: 4 cups cut up rhubarb 1/2 cup flour 1 1/2 cups sugar 2 tsp lemon juice Pinch of salt 2 Tbl butter Cook 450° degrees 10-12 minutes; 350 degrees 45 minutes
26
A variation from Aunt Shirley: 2 ½ cups rhubarb 1 ½ cups sugar 1 Tbl melted butter 2 Tbl flour (heaping) 3 egg yolks 1/3 cup milk RHUBARB COFFEE CAKE: 1-1/2 cups sugar ½ cup butter 1 egg 1 cup sour cream or buttermilk 1-1/2 cups flour 1 tsp baking soda 1-1/2 cups finely chopped rhubarb Mix and pour into 9x13 pan. Sprinkle top with: ½ cup sugar 1 tsp cinnamon Bake at 350 degrees for 45 minutes. BROWNIES (A well-used recipe in high school for club fundraising brownie sales) Melt over hot water: 2 squares (2 oz.) unsweetened chocolate 1/3 cup shortening Beat in: 1 cup sugar 2 eggs Sift together and stir in: 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. salt Spread in greased 8" square pan. Bake at 350° for 30-35 minutes. Yield: 16 2" squares 27
STIR AND DROP DONUTS 2 cups flour 1/4 cup sugar 3 tsp baking powder 1 tsp salt 1/2 tsp nutmeg 1/4 cup oil 3/4 cup milk 1 egg Stir dry ingredients together. Pour oil and milk into measuring cup; add with egg to dry ingredients. Stir with fork. Drop by tsp. into hot oil (375°). Fry till brown. Drain. Roll in XXX sugar or frost with chocolate frosting. 2-1/2 dozen PEANUT BUTTER FUDGE Mix 4 cups sugar, 2 tab unsweetened cocoa, and 2 cups milk in roaster. Boil till soft ball stage. Remove from heat and add 6 tsp peanut butter and 2 tsp vanilla. Beat till almost stiff-- Pour into greased 8 or 9"square pan. Cool, then cut while still warm. PINK PIE: 1 pkg strawberry jello (3oz) 1pkg (8oz) cream cheese 1 c hot water ½ c sugar 1 can Milnot (no fat evap. milk) Combine jello and cut up cream cheese with hot water. Beat until dissolved. Add ½ cup sugar. Beat Milnot until stiff then add to jello. Pour into graham cracker crust. Makes 2 9” pies. Contributed by Margaret, from Grandma Morton 28
ICE BOX COOKIES: 1 c shortening 3 ½ c sifted flour 2 c dark brown sugar 1 tsp baking soda 1 tsp vanilla ½ tsp salt 2 rggs 1 c chopped nuts Cream shortening, sugar and vanilla. Add eggs & mix well. Sift flour, salt and soda together. Add nuts & combined with creamed mixture. Mold into rolls about 2” in diameter. Wrap in wax paper & refrigerate overnight or until needed. Slice 1/8” thick. Bake on ungreased cookie sheet in moderate oven at 375° until brown, about 5 minutes – watch closely! A real favorite of Grandma Lustig & Aunt Rosie CHRISTMAS BUTTER COOKIES (Aunt Rita): 1 c butter 3 c flour 1 c sugar ½ tsp salt 2 eggs 1 tsp grated lemon rind (opt) Cream butter & sugar until light and fluffy. Blend in 1 egg plus 1 egg yolk. Add lemon rind. Sift flour & salt & gradually work into butter mixture. As dough stiffens work flour in with hands until dough is smoothly blended & stiff enough to roll. Wrap in waxed paper & chill. Roll to ¼ inch thickness on floured surface. Cut with cutters – bake at 375° about 8 min. on ungreased cookie sheet. Brush with egg white and decorate before baking. 29
STRUDEL 2 cups of bread crumbs – fry in 1 ½ sticks of butter until brown. Cool. 4 lbs apples sliced thin 2 cups of brown sugar 1 tsp cinnamon Dash of vanilla 1 box phyllo dough thawed ½ cup chopped nuts Melted butter for sheets of phyllo Mix together brown sugar, vanilla, cinnamon and nuts in a bowl and set aside. Take a phyllo sheet and brush melted butter on the first layer. Sprinkle with bread crumbs, sugar mixture and apples. Add another phyllo sheet brush on butter and repeat with crumbs etc. When done layering roll up and brush outside with butter. Bake on cookie sheet at 350° about 45 minutes or until done. Let cool and sprinkle with powdered sugar if desired. This recipe originated from Grandma Gloor. This recipe makes (2) strudels. You can cut this in half if need be. Mike used to work at Aunt Rita’s brothers farm in Sauk Village. His name was Eddie and he had some apple trees on his farm. One year we took the Sass boys to pick apples for Grandma Shirley. This is the recipe Shirley gave me to use up apples with. It is amazing. Enjoy. Flo & Mike.
30
Another of my favorite childhood memories is when Mom got together with her Sorority Club Ladies each December for a Christmas cookie/candy exchange. Numerous kinds of cookies and candies were abundant at this party, and I am sure we kids tried them all! Here are some of the ones I remember best. Diane Lustig Nahra ALMOND CRESCENTS: Mix together thoroughly: 1 cup soft shortening 1/3 cup sugar 1/3 cup ground almonds Then work in: 1 and 2/3 cups flour ¼ tsp salt Chill dough. Form into crescents and bake on ungreased cookie sheet at 325° degrees for 14-16 minutes. Let cool on cookie sheet. While slightly warm dip into powdered sugar. Makes 5 dozen. OATMEAL COOKIES: Melt 1 cup shortening in large saucepan Add: 2 cups dry rolled quick oats 1 cup sugar 1 tsp cinnamon ½ tsp ground cloves ½ tsp nutmeg ½ tsp salt 2 eggs 4 Tbl milk 31
OATMEAL COOKIES (Continued): 2 cups flour 3/4 tsp baking soda 1 tsp vanilla Raisins and nuts (optional) Mix all together well and drop by teaspoons onto sheet. Bake at 350° degrees for 15 minutes. THIMBLE COOKIES: 1 cup butter or margarine ½ cup sugar 4 egg yolks 1 tsp vanilla 2 cups flour Mix dough and chill. Roll into 1 inch balls, indent each ball with thimble or thumb, and add your favorite jams in each indentation. Bake at 325° degrees for 25 minutes. Makes 4 dozen. TOFFEE BARS: 1 cup butter 1 cup brown sugar 1 egg yolk 2 cups flour Mix first 3 ingredients, and then add flour. Spread in ungreased 9x13 pan. Bake at 350° degrees about 20-25 minutes. While baking, melt 2 9oz. Hersey bars in double boiler. Immediately after removing cookie from oven, spread on melted chocolate carefully. Sprinkle top with chopped pecans. Let cool, but cut before chocolate sets. 32
APPLE PIE: Mix: 4-5 baking apples – peeled and sliced 1 cup sugar 1 tsp cinnamon Pour mixture into unbaked pie crust, dot with 2Tbl butter. Add top crust. Sprinkle top crust with a little sugar and punch holes in crust. Bake at 400° degrees for 50-60 minutes. FRESH PEACH PIE: Peel and slice 5 cups fresh peaches Add: ½ cup sugar ¼ cup brown sugar Cover mixture and let stand for 1 hour. Then drain mixture and save juice. In medium saucepan combine: 3 tabs cornstarch ¼ tsp nutmeg ¼ tsp cinnamon 1/8 tsp salt Gradually add peach juice. Cook over medium heat, stirring constantly, till thick or clear. Remove from heat and add 1Tbl lemon juice. Combine this mixture with sliced peaches. Pour mixture into unbaked pie crust and dot with 1Tbl butter. Cover pie with lattice crust top and brush strips with milk. Bake at 450° degrees for 10 minutes. Then 350 degrees for 30-35 minutes. 33
Mom was truly an excellent cook. And with 9 children and a husband with a sweet tooth, there was always something scrumptious for dessert. She is best known for her delicious pies. Diane Lustig Nahra PEACH PIE (Aunt Shirley): 1 9” pie shell 1 egg white ¾ C flour ½ C brown sugar 1/3 C white sugar ¼ C butter or oleo 6 C sliced peaces Beat egg until foamy. Brush on bottom & sides of crust. Combine flour & sugars. Cut in butter until mixture looks like fine crumbs. Sprinkle 2/3 of this into crust – top with peaches & sprinkle rest on top. 375° Oven 40-45 min. Serves 6-8 LEMON BARS (Aunt Midge): “Delicious” Mix as pie crust: ¾ C butter 1/3 C XX sugar 1 ½ C sifted flour Pat into 9x13 pan – Bake 350° oven 15 min. Beat: 3 eggs – add 1 Tbl flour, 1 ½ C gran. sugar, 3 Tbl lemon juice Pour over crust and bake 20 min. Sprinkle with XX sugar & serve. 34
RUM BALLS: ½lb vanilla wafers ground or crushed 1 C confectioners sugar 2 Tbl cocoa 1 cup chopped pecans ½ C light corn syrup ¼ cup rum Combine ingredients, add nuts, syrup and rum – stir until stiff. Coat hands with confectioners sugar & roll into little balls. Let stand 1 hour Then roll in more confectioners sugar. FLUFFY WHITE FROSTING (Aunt Helen): Mix in small bowl: 1 egg white 1 C sugar ¼ tsp Cream of Tartar Add ½ C boiling water (-2 Tbl) Beat at high speed until done. Add Vanilla PECAN TARTLETS (Aunt Rita): CRUST: Soften and blend 1 – 3oz Cream Cheese, ½ C Oleo or butter; Add 1 C flour – chill dough…. FILLING: Beat together till smooth – 1 egg, ¾ C brown sugar, 1 Tbl butter or oleo; 1 tsp Vanilla; dash salt. Shape chilled dough into 24 1” balls – press into muffin tins; Divide 1 C pecans; place ½ into bottom of each tin, top with filling, finish off with pecans. 325° about 25 min. 35
PUMPKIN PIE (Aunt Shirley): Watkin’s Receipt (sic) – Very Good. 1 ½ C pumpkin 2/3 C brown sugar ½ tsp ginger* 1 tsp cinnamon* *Or two level tsp of Pumpkin Pie Spice 3 well beaten eggs 1 ½ C cream or rich milk ½ tsp salt Mix well, pour in pastry lined tin, sprinkle a little sugar over the top to make it brown nice & bake until solid. About 1 hr (Italics are hand written notes)
APPLE CRUMBLE: 6 medium sized apples ½ C butter 1 C brown sugar ½ C flour Wash, pare and slice apples into a greased baking dish. Mix sugar, butter & flour together until crumbly. Sprinkle this mixture over the top of apples & bake 45 min at 375°. Serve with (ice) Cream. Submitted by Larry.
36
LEMON-BUTTER FROSTING (Aunt Rita): 4 Tbl butter or margarine 3 C confectioners sugar 2 Tbl lemon juice 1 or 2 Tbl cold water Pinch of salt LARD PIE CRUST (Aunt Shirley): 2 C flour (heaping) Salt
1 C lard water to mix
( Nothing to it – right? I have the same ”recipe”- somehow it never comes out the same as my grandmothers….no matter how much I practice! Phil)
37
Miscellaneous: Beverages, Pickles & More!
38
DEEP SOUTH YAM CASSE.ROLE: 3 16oz cans Yams (drained) ½ C melted butter ½ C packed Lt Brown sugar 1 tsp cinnamon ½ tsp salt ½ tsp nutmeg ½ C milk or half&half Beat everything except milk until light and fluffy. Stir in milk. Bake in 1 quart dish at 350° for 35 minutes. Top with marshmallows & bake five minutes. Serves 8. SAUERKRAUT RELISH: ½ C sugar 1 C dried green pepper ½ C vinegar ½ C diced onion 1 16oz can Sauerkraut 1 2oz jar pimento, drained 1 C diced celery & chopped (@ ¼ cup) Heat sugar & vinegar till sugar is dissolved; cool. Combine undrained sauerkraut, celery, green pepper, onion& pimento. Combine with vinegar mixture. Chill. Makes 4 Cups. Good on rye bread sandwiches of ham, salami & swiss cheese. RASPBERRY WINE (Aunt Rita): 30 10oz pkg frozen raspberries. Thaw completely and run through a foodmill. Measure juice and make the following 39
RASPBERRY WINE (Continued): proportions. ¼ raspberries ¼ sugar ½ water Put in a glass jar and let ferment. When fermenting stops, seal with glass tube through cork into dish of water. Bottle when all bubbles disappear. Kitty & Ray put raspberries & sugar in blender, but V.J. thought there was too much seed pulp which settled to the bottom of the bottle. He thought it would be better to put in the Foley Food Mill – like you make tomato juice. Use your own judgment and good luck! Rita MINESTRONE IN MINUTES: ¼ C chopped onion 1 medium zucchini, sliced 2 Tbl butter or margarine 2 10 ½ oz cans beef broth 1 7½ oz chopped tomatoes ¾ C broken vermicelli 1 Tbl grated parmesan cheese 1 tsp salt ¼ tsp pepper ¼ tsp sweet basil crushed 1/8 tsp garlic salt dash cayenne 1 10oz pkg baby lima beans (expensive, but delicious) In medium saucepan sauté onion & zucchini in butter until onion is tender. Stir in beef broth and tomatoes. Remove lima beans from their pouch and place in the broth. Add remaining ingredients. Simmer, stirring occasionally or until lima beans are tender. 40
GIBLET DRESSING:
1 large loaf of bread with crust cut off and cut in cubes and toasted in the oven on cookie sheet. 2 C celery & tops, small onion, giblets (cooked) GROUND ½ Tbl poultry seasoning ½ lb unsalted butter melted and liquid from Giblet 2 tsp salt ½ tsp pepper Serves 4 “Good Recipe – My Own” Mix all ingredients in a greased casserole dish and bake at 350° for 30-40 minutes. Larry has taken this tradition of the giblet dressing to a new level of deliciousness. Whenever he and Kerri prepare this dish, you will find me next to the pot with fork in hand!! Mike & Flo 41
OYSTER STEW: Heat oysters over low temp quickly so not to be tough. Simmer in ¼ C melted butter ‘till edges start to curl. Add to hot milk 1 ½ tsp salt 1/8 tsp pepper dash paprika ½ tsp Worchester sauce. Heat all together a little while. SEAFOOD SAUCE: 1/2C Catsup 1 tsp lemon juice 2Tbl water 1 – 11/2 tsp horseradish 2 Tbl chopped celery or ½ tsp celery seed Included this note: Joe liked this, Rosie, and asked me to get it to you. It’s one of those recipes it is hard to put on paper because I’ve done it so often I don’t measure amounts. Midge. CHEESE BALL: 1 8oz Cracker Barrel sharp chedder 1 8oz pkg Philadelphia cream cheese 2 tsp chopped onion 2 tsp. chopped pepper 2 tsp chopped pimento 1 tsp. Worchestershire sauce ½ tsp lemon juice Mix together; chill, roll in 1pkg chopped pecans
42
GRANDMA’S SALVE: (Not to be eaten!) 1 Cup (8 oz) lard 1 pkg dried mullen leaves or 20 cents mullen oil (price is higher now) Melt lard – crush leaves in melted oil. Cook slowly 10 min. Stir frequently so it doesn’t burn. Strain through a clean cloth. Put in a jar and cover tightly. Salve will be grayish. Note: Looked up Mullen (Or “Mullein”) leaves – they are an anti inflammatory, great for congestion, joints, cough… “Good for what ails you….”
SUET PUDDING: 1 Cup suet (ground) 2 eggs 1 Cup sour milk 1 Cup sugar 2 Cup flour pinch of salt Steam 1 ½ to 2 hours. ½ Cup raisins in a little flour 1 tsp cinnamon ½ tsp cloves (ground) ½ tsp allspice ¼ tsp nutmeg 1 tsp soda in a little hot water.
43
SUET PUDDING (Continued): Sauce: 2 Cups brown sugar 4 Tbl Butter 4 Tbl flour little nutmeg Mix and put on low fire. Stir and let get carmeled. Add 3 cups boiling water and 1 tsp vanilla. Then with 1 pint cream. Brandy is good. KRIBBLE-KROBBLE CHICKEN SOUP: Fill large pot with 10 cups water Add several pieces of uncooked chicken Add: 6 stalks chopped celery 1/2 onion chopped 6 carrots cut into small pieces 2 tsp dried parsley Other vegetables can be added as desired. Salt and pepper to taste Simmer on stove until chicken is cooked, approximately 2 hours. Or simmer 6-8 hours if using a crock pot. Remove chicken and cut chicken off the bones. Discard bones and return chicken pieces to the pot. Add: Âź cup uncooked rice Kribble-Krobbles (see dumpling recipe below) 44
Continue to cook another 30 minutes or until KribbleKrobbles are done. Dumplings: 2 eggs beaten with fork 1 tab water Dash salt and pepper Add flour (at least 1 cup) to this mixture and mix until sticky. Drop dumplings into boiling soup using 2 forks. CHICKEN SOUP WITH DUMPLINGS: Cook chicken parts, chicken bouillon granules, chopped celery, onion, carrots, rice and black pepper for 2 ½ hours. Salt to taste. Add dumplings. Dumplings: 1 egg beaten with a little water Dash of salt & pepper Thicken with about 1 cup of flour Mix all dumpling ingredients in a bowl. When soup is almost done but still boiling, take a tbs. of dumpling mixture and push it off into the soup with another spoon. Cook for another 30 minutes or so. This recipe has gotten Mike and me through many miserable colds. It is comforting and delicious.
45
KRIBBLE KROBBLES (dumplings for chicken soup): Beat 2 eggs and add enough flour and a pinch of salt to make the consistency of pie dough Drop small bits into boiling soup and cook for 10 -15 minutes POLLY OKIE CORNBREAD (Aunt Helen): 1 Box Cornbread Mix (14 to 16 oz) 1 Egg 1 C. Milk 1 15 oz. Can of Cream style Corn 1 ½ C. Cheddar Cheese Shredded 1 pint Sour Cream 6 coarsely chopped Green Onions Mix the first 4 ingredients and pour into a greased 9x13 pan. Smooth over a layer of sour cream, then onions, then cheddar cheese. Bake at 350° for 35 minutes. Let cool for 20 minutes before cutting CORNBREAD CASSEROLE (Helen Lustig): (Great with chili) 2 large onions, chopped 6 T butter 2 eggs 2 T milk 2 (17 oz) cans cream style corn 1-1 pound package cornmeal muffin mix 1 cup sour cream 2 cups sharp cheddar cheese 46
CORNBREAD CASSEROLE (Continued): Oven 425°. Butter 9X13 baking dish. Sauté onion in butter until golden, set aside. Mix eggs and milk. Add corn and muffin mix. Mix well. Spread cornbread batter in dish. Spoon onion on top (I don’t remember onions – could be eliminated). Spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares. CHILI SAUCE (Grandma Lustig): Cook slowly in large kettle until desired thickness (well cooked salsa consistency) and seal in jars: 4 qt. ripe tomatoes (peeled and chopped) 3 large chopped green peppers 1 large chopped onion 2 c. vinegar 2 c. sugar 1/8 c. salt 1 T. celery seed 2 T. mustard seed 1/2 tsp. ground cloves 1 tsp. cinnamon Grandma Lustig's Chili Sauce recipe is really good and it makes terrific Sloppy Joes. Beth SWEET PICKLE SLICES: 1 qt hamburger dill slices drained. Divide into 2 jars. 3 cups sugar ½ cup vinegar 1 Tbl mixed pickling spices. Shake 2-3 times a day. Ready in about one week. 47
BAKED BEANS (Aunt Midge): Boil 2 c. Great Northern beans in salted water about 1 hour until skins burst. Season with S & P and drain off water so that beans are barely covered. Start with 1/4 c. brown sugar and 1/4 c. ketchup (may add more depending on desired taste). Top with a few slices of bacon and bake in covered casserole or bean pot @ 350째 for 3-4 hours. Check while baking to be sure beans do not cook dry. PIZZA APPETIZERS (Cousin Beth): (Makes ~24) Mix together: 1 lb. hamburger 1 egg, beaten S&P 1 small onion, minced 1 sm. can of mushrooms, finely chopped Other ingredients: 1 loaf party rye Shredded mozzarella
1 can pizza sauce Parmesan cheese
Thinly spread meat mixture on rye slices, top with 1 T. pizza sauce, sprinkle with mozzarella & parmesan. Bake 10 minutes @ 375째 if thawed, 15 minutes if frozen. Can freeze ahead of time on cookie sheet, then place in plastic bags. 48
PICKLES (Aunt Rita): 2 qt jar with cover 1 ½ C cold water 1 ½ C 5% cider vinegar 1 ½ C sugar 1 ½ Tbl dry onion flakes ¾ tsp salt ¾ tsp celery seeds ½ tsp garlic salt ½ tsp onion salt ½ tsp celery salt 4 medium cuc. (cucumbers) washed (don’t peel) ¼ in. slices or thinner. All ingredients in jar except cuc. Cover and shake until sugar dissolves. Pack cuc. In jar cover and refrig. At least 2 days. Dad (Herb Lustig) always enjoyed tinkering in the garden in the summertime. He loved to garden and seemed to enjoy preserving the things he grew. Some of my earliest memories were of him in the kitchen standing over a hot canner. Each August when things were hottest outside, he and Mom spent many a day in the kitchen putting away fresh produce. His favorite thing to plant each year was his mother’s heirloom tomatoes. He carefully saved the seeds each year to keep this variety alive, and he still plants this same variety today. Although he has many recipes for canning tomatoes, here are some of his other favorite canning recipes. Diane Lustig Nahra
49
BREAD AND BUTTER PICKLES: Wash 3 qts cucumbers and cut off ends. Slice into ¼ inch slices. 2 onions – peel and cut into thirds Soak vegetables overnight in a brine of 4 qts water and ½ cup salt. Next morning, drain off the brine. Mix: 2 tsp mustard seeds 2 cups brown sugar 2 tsp celery seeds 1 qt cider vinegar Bring the spices and vinegar to a boil in large saucepan. Add cucumber slices and bring just to the boiling point. Add ½ tsp turmeric and pack into pint canning jars. Process in canner. DILL PICKLES: Scrub pickles and soak overnight in strong salt water. Next morning rinse these and pack into quart canning jars. Add on top of each jar: ½ tsp pickling spice ½ toe garlic 1 piece of dill ¼ tsp alum Mix: 3 qts water 1 pint cider vinegar 1 cup salt Bring this to a boil and pour over pickles. Seal while hot and process in canner. Makes 7 quarts. 50
SPEAKING OF PICKLES….. Mike and I make sure to grow cucumbers every year in our garden so we can enjoy these wonderful pickles in the Fall. Mike and Flo
DRY RUB 1 cup sugar ¼ cup garlic salt ½ cup paprika 2 tbs. black pepper ½ tsp. cayenne
¼ cup season salt ¼ cup onion salt 3 tbs. chili powder ½ tsp. ground thyme
Mix all ingredients in a storage container and use on any meat for a wonderful BBQ flavor. I like to let the meat absorb the flavor overnight in the fridge. I was very fortunate to spend many summer weekends with Shirley in her kitchen and we would go thru some of her favorite recipe books together. This recipe came from a television show we watched on the Food Network. We both loved using this on all our BBQ. Flo & Mike Lustig
51
POTATOES AU GRATIN: 32 oz package of frozen hash browns 1 can cream of mushroom soup 1 can cream of potato soup 8 oz shredded cheddar cheese 1 pint sour cream Salt and pepper Mix together and put into a 9x13 pan. Sprinkle top with parmesan cheese. Bake at 350° degrees for 1 hour.
LIME SHERBERT PUNCH (Aunt Rita): For each quart lime sherbet (Scoop into punch bowl with ice cream scoop in nice circles) add 1 quart 50-50 (like Squirt) and serve. ½ gallon sherbet, 2 quarts 50-50, etc. When using two punch bowls make one with orange sherbet or spike one with a little gin.
52
Salads (or “Salats”)
53
AUNT HELEN'S LIME PARTY SALAD Melt in double boiler: 1/4 lb. mini marshmallows 1 c. milkPour hot mixture over 1 sm. pkg. lime jello. Stir until dissolved. Stir in two 3 oz. pkgs. cream cheese until dissolved. Add #2 can of undrained crushed pineapple and let cool. Blend in 1 c. whipped cream. Pour in jello mold and chill. Submitted by Beth FRESH CORN TOMATO SALAD 1/4 cup + 2 Tbl. Italian dressing Fresh ground pepper & salt to taste 6 ears fresh corn, husked [about 4 cups kernels 2 cups red or orange grape tomatoes halved 1 bunch green onions thinly sliced [use white and green parts] 8 ounces fresh mozzarella, cut into small cubes, freeze for about 20 min.,easier to cut 1 1/2 cups fresh basil leaves Shear off uncooked corn kernels with a sharp knife over a bowl. Toss in the tomatoes, green onions and mozzarella. Pour the dressing over the salad and toss to coat. Cover and let set for 15 minutes or[ up to 2 hours, refrigerated]. Before serving tear the basil over salad and stir. Enjoy! Submitted by Judy and Mike 54
CELESTIAL CHICKEN SALAD (Aunt Helen): She wrote on the recipe card: “my very best” 4 cups diced cooked chicken 2 cups diced celery 1 jar (4 1/2 oz) whole mushrooms (drained) 1/2 cup pecan halves, toasted 4 slices cooked and crisp bacon, crumbled 1 cup mayonnaise 1 cup sour cream 1 1/2 t salt 2 Tbl lemon juice Combine chicken, celery, mushrooms (I don’t remember mushrooms – you could eliminate) pecans and bacon in a large bowl. Blend mayonnaise and sour cream with remaining ingredients. Add to chicken mixture tossing lightly. Chill thoroughly. Serve in crisp lettuce cups. Yield: 6 to 8 servings To toast pecans: Place in shallow baking pan. Bake in preheated 350° oven. About 15 minutes.
55
PINEAPPLE TAPIOCA: Tapioca sugar 1 egg salt Milk pineapple Marshmallows Cook tapioca, salt & milk until soft, add sugar and egg. Put pineapple and marshmallows in dish then pour tapioca over. APPLE WALDORF SALAD: ½ cup mayonnaise or Miracle Whip ¾ cup (one small container) plain or vanilla low fat yogurt ½ cup apple cider 5 medium apples- it calls for Cortland but I missed Granny Smith and Gala ¾ cup sweetened dried cranberries sometimes called Craisins 1 stalk celery, diced small ½ cup plain or glazed walnuts chopped rough Combine mayo, yogurt and cider in large bowl. Chop apples with skin on medium dice and mix with dressing. Fold in cranberries, celery and walnuts. Can serve immediately or chill.
56
GERMAN POTATO SALAD: 6 slices bacon (w/grease) 2Tbl flour 2 Tbl sugar ¼ cup vinegar ¾ cup water onion salt Salt & pepper Fry bacon cut up & keep grease. Add other ingredients. Simmer 5 minutes. Boil 5 potatoes, peel, slice. Pour liquid over potatoes. Serves 6. TAFFY APPLE SALAD (Aunt Rosie): 1 Lg can pineapple chunks – drain and save juice. 2 C mini marshmallows ½ C sugar 1 Tbl flour 1 ½ Tbl white vinegar 8 oz Cool Whip 1 egg beaten 1 ½ C cocktail peanuts 3 red & 3 green apples – don’t peel, cut in bite sized chunks Mix drained pineapple & marshmallows, Refrigerate overnight. Mix pineapple juice, sugar, flour, vinegar & egg. Cook slowly until thick, cover and refrigerate overnight. Mix Cool Whip with other two mixtures, add apples, nuts. Mix well. 57
The Taffy Apple Salad is a LOT of work, but an amazing taste. When she would come back from the St. Liborius Ladies salad luncheons, she always commented that she never got any. We finally convinced her to make a small bowl of it for herself and not take it… Phil and Margaret
RASPBERRY/CRANBERRY JELLO (Aunt Midge): 1 lg Raspberry Jello or whatever. Add ½ of liquid required. Add 1 can whole cranberries #2 Can crushed pineapple. Add nuts (optional).
58
INDEX MAIN DISHES P.4 Dish Submitted by Origin Page Pot Roast Diane 5 Chop Suey Bryan & Jeanne 5 Sunday Night Supper Beth Grandma L. 6 Veal Parmesan Beth Midge 6 Pickup Chicken SticksBeth Beth 7 Fried Chicken Bar Shirley 7 Chicken & Rice Beth 7 Stuffed Red Peppers Judy 8-9 Eggplant Casserole Jayne Helen 9 Tuna Burgers Bryan&Jeanne 10 Chili Bryan&Jeanne 10 Gulash Bryan&Jeanne 10 Spaghetti Sauce Margaret Rosie 11 Chicken Tetrazini Margaret Rosie 12 BBQ Ribs Larry Herb (PeeWee)12-13 Lasagna Diane Shirley 13-14
DESSERTS AND SWEETS P.15 59
Dish Submitted by Origin Page Sugar Cookies Barb, Diane P, M&F Shirley 16 Date Nut Pinwheels Bryan & Jeanne Grandma L. Midge & Rosie16-17 Broken Glass Cake Pam & JeannieHelen 17-18 Christmas Trees Margaret & Joe Rosie 18-19 Divinity Fudge Bryan&Jeanne Shirley 20 Butter Cookies Margaret Grandma L. 20 Chocolate Layer Bars Margaret Rosie 20-21 Quick Sponge Cake Jayne Helen 21-22 Fanny May Buttercreams Jayne Helen 22-23 Apple Pie Jayne Helen 23-24 Apple Cake John&Heidi Rita 24 Sour Cream Coffee Cake Beth Midge 25 Blueberry Buckle John&Heidi Rita 25-26 Rhubarb Pie Barb, Diane Shirley 26 Rhubarb Pie (var.) Larry Shirley 27 Rhubarb Coffee Cake Diane Shirley 27 Brownies Bryan & Jeanne Shirley 27 Stir&Drop Donuts M&F & B&J Shirley 28 Peanut Butter Fudge Pam, Diane Shirley 28 Pink Pie Margaret Grandma M. 28 Ice Box Cookies Margaret Grandma L. 29 Butter Cookies Margaret Rita 29 Strudel Flo&Mike Shirley 30 Almond Crescents Diane Shirley 31 60
Dish Submitted by Origin Page Oatmeal Cookies Diane Shirley 31-32 Thimble Cookies Diane Shirley 32 Toffee Bars Diane Shirley 32-33 Apple Pie Diane Shirley 33 Fresh Peach Pie Diane Shirley 33 Peach Pie Diane Shirley 34 Lemon Bars Beth Midge 35 Rum Balls Bryan&Jeanne 35 White Frosting Bryan&Jeanne Helen 35 Pecan Tartlets Bryan&Jeanne Rita 36 Pumpkin Pie Larry Shirley 36 Apple Crumble Larry Shirley 37 Lemon Butter Frosting John & Heidi Rita 37 Lard Pie Crust Larry Gr. Aunt Elsie 37 MISCELLANEOUS: Beverages, Pickles & More! P.38 Yam Casserole Margaret Rosie 39 Sauerkraut Relish Margaret Rosie 39 Raspberry Wine Margaret Rita 39-40 Minestrone Soup Margaret Rosie 40 Giblet Dressing Larry Larry 41 Oyster Stew Larry Shirley 42 Seafood Sauce Joe Midge 42 Cheese Ball Bryan&Jeanne Midge 42 Salve (don’t eat!) Grandma L. 43 61
Dish Submitted by Origin Page Suet Pudding Pam G’ma Marthaler43-44 Kribble-Krobble Linda, Jayne, Barb Chicken Soups M&F, Diane Shirley 44-46 Polly-Okie Cornbread Jayne Helen 46 Cornbread Casserole Linda Helen 46-47 Chili Sauce Beth Grandma L. 47 Sweet Pickle Slices Larry Shirley 47 Baked Beans Beth Midge 48 Pizza Appetizers Beth Beth 48 Pickles Margaret Rita 49 Bread&Butter Pickles Diane Herb 50 Dill Pickles Diane Herb 50 Dry Rub Flo&Mike Shirley 51 Potatoes Au Gratin Diane Shirley 52 Lime Sherbert Punch Margaret Rita 52 SALADS P.53 Lime Party Salad Beth Helen Corn/Tomato Salad Judy&Mike Celestial Chicken Salad Jayne Helen Pineapple Tapioca Larry Shirley Apple Waldorf Salad Margaret&Phil German Potato Salad Diane Shirley Taffy Apple Salad Margaret Rosie Raspberry/Cranberry Jello Margaret Midge 62
54 54 55 56 56 57 57 58