Culinary Delights

To I cup chlekon M odd well. 11 .. 1 G ogg• •ntJ odd flour wl•tul'<! nnd cook until chlcl<~n md dNo•lns In

and rontlrm<> until pnn I• B.alUIJn &k>lf OVOII

01\. !Qp.

Nutrition and Foods Association University of Wisconsin-Stout Menomonie, Wisconsin

The Nutrition and Foods Association would like to thank and express our sincere appreciation to the many individuals who contributed recipes and gave so generously of their time and energy in compiling and selling these books.

In addition, we would like to thank the Stout and Menomonie community for their support of our organization and this cookbook.

The N.F.A. Organization

2032-3

-A-

A

COLLECTION

OF

RECIPES

Sponsored by Nutrition and Foods Association University of Wisconsin - Stout Menomonie, Wisconsin

Officers

1983

President. .................. .. . Deb Anderson Vice President ................. Sue Robinson Treasurer ..................... Tania O! Conner Secretary ..................... Heidi Wulf Financial Affairs ............... Terry Koch Public Relations ............... Sandy Zimmerman Historian ...................... Jane Reinhardt Advisor~

Andrea Dillaway Janice Nelson Joy Jocelyn

-B-

Recipes Compiled By: 1983 Nutrition and Foods Association

LET

US

GENEROUSLY

GIVE:

Our friendship to each other.

Our

enthusi~stic

support to the Nutrition

and Foods Association.

Our talents, labors, ideas and contributions to the betterment of our communities.

Our hearts and assistance to the individuals who need physical and nutritional care.

Our attention to the great responsibility that is ours as America's young leaders and to those who will inherit that leadership.

2032-3

-C-

DEDICATION

We dedicate this book to all cooks.

In

our daily lives, people are engaged as cooks in their vocations, households and recreations which allow individuals to express and share their culinary skills.

'"

Considering this thought, we have compiled this cookbook.

Some of the recipes are

treasured family keepsakes and some of them are new; however, all the recipes reflect the love of good cooking.

Our thanks to the individuals who generously contributed their favorite recipes.

Without their assistance, this cookbook would have never been possible.

We hope you enjoy the many outstanding and treasured culinary delights on the following pages.

-D-

I

Appetizers Appetizers are those little treats that can be served either at the start of a meal or at a reception or open house. Listed below are quick appetizers that can be served anytime with crackers, thin sliced toasted bread or potato chips: 1. Caviar flavored with onion juice.

2. Cream cheese with chopped chutney and dash of curry powder.

3. Lobster tail moistened with lemon juice.

4. Almonds or pecans roasted and chopped, then mixed with anchovy paste.

5. Cream cheese with chopped pickle.

6. Chicken livers minced and moistened with mayonnaise.

7. Cheese squares with olive attached by toothpick.

8. Liverwurst with pistachio nuts.

9. Sardines with caviar paste.

10. Minced eggs with anchovies.

11. Cream cheese and horseradish.

12. Cream cheese and anchovy paste with grated onion.

13. Herring squares mashed in its own juice with dash of vinegar and Tabasco sauce.

14. Peanut butter and bacon toasted on dark bread.

15. Deviled ham with chopped onions and Spanish olives.

16. Stilton cheese moistened with Port wine.

17. Shrimp flavored with French dressing.

18. Caviar mixed with cream cheese with dash of Worcestershire sauce.

19. Peanuts roasted, crushed and mixed with anchovy paste.

20. Sardines slices topped with chopped olives.

21. Pimento cheese mixed with a dash of horseradish.

22. Minced shrimp with onion juice.

23. Cream cheese with dash of Worcestershlre sauce and chives.

APPETIZERS, HOT

RELISHES

CHEESE

4 oz. grated Cheddar cheese 1 c. mayonnaise

&

PICKLES

APPETIZERS 1 small can ripe olives, chopped 3 oz. smoked beef, chopped

Mix above ingredients. Spread on Ry- Krisp crackers. Bake 5 minutes at 350째.

Mrs. Marlene Luedloff COCKT AIL 1 1/2 lb. ground beef 2 c. bread crumbs 1/2 c. minced onion 1/4 c. milk 1 egg 1/2 tsp. Worcestershire sauce 1/ 4 c. shortening

MEATBALLS 1/4 c.

1/2 c.

1/2 c.

1 can 1 tsp.

1 tsp.

1 tsp.

1/2 c.

water catsup barbecue sauce condensed tomato soup parsley oregano basil grape jam

Mix meat, crumbs, onion, milk, egg and Worcester shire sauce in bowl. Gently shape into I-inch meat balls. Melt shortening in skillet and brown meat balls. Remove meat balls and pour off grease.

Heat remaining ingredients in skillet; stir constantly until jam is melted. Put meat balls back in skillet and stir until coated. Simmer, uncovered, for 30 minutes. Makes about 5 dozen appetizers.

Terry R. Koch BACON -WRAPPED 1/4 c. vegetable oil 1/4 c. soy sauce 2 Tbsp. ketchup 1/4 tsp. pepper

WATER 1 2 2 1

CHESTNUTS

Tbsp. vinegar cloves garlic, minced cans water chestnuts 1/2 c. brown sugar

Wrap chestnuts in bacon and secure with toothpicks. Roll these in brown sugar. Combine oil, soy sauce, ketchup,. pepper, garlic and vinegar; marinate

2032-3

-1- Menomonie, WI

chestnuts in this mixture for 4 hours. Drain and place on broiling rack. Bake for 20 minutes at 400 0 â&#x20AC;˘ Terry R. Koch OVEN 7 qt. popped corn 2 c. brown sugar 1/2 c. corn syrup 1 c. margarine Ibutter

POPCORN 1 tsp. soda 1/2 tsp. salt 1 tsp. vanilla peanuts

Boil sugar, butter, syrup and salt for 5 minutes on medium heat; stir occasionally. Remove from heat; add soda and vanilla. Pour over popcorn and peanuts.

Stir well. Place into pans (shallow cake pans). Bake at 200 0 for 1 hour. Stir every 1-5 minutes.

Angie' Willger HAM -CHEESE 2 (8 oz.) pkg. cream cheese 1/2 lb. sharp Cheddar cheese, shredded 2 tsp. grated onion 2 tsp. Worcestershire sauce 1 tsp. lemon juice

BALL

1 tsp. mustard 1/2 tsp. paprika 1/2 tsp. salt 1 (2 1/4 oz.) can deviled ham 2 Tbsp. chopped parsley flakes 2 Tbsp. pimento, chopped 2/3 c. chopped pecans

Soften cream cheese in large bowl. Add sharp Cheddar cheese, onion, Worcester shire sauce, lemon juice, mustard, paprika, salt, deviled ham, parsley flakes and pimento; mix well. Chill until nearly firm.

Shape into a ball and roll in pecans. Wrap in foil and refrigerate overnight. Sprinkle with extra paprika.

Excellent with your cheese In cracker tray.

Angie Willger SAUERKRAUT 2 Tbsp. butter 1/3 c. flour 1/2 c. finely chopped onion

BALLS

4 c. sauerkraut 1/3 c. stock 1 c. ,ground ham cracker crumbs - 2-

Egg Wash: 3 eggs, beaten

1/4 c. flour 3 Tbsp. milk

Saute butter and onion 5 minutes. Add ham and kraut; cook for 5 minutes. Sprinkle with flour, add stock and cook until thick. Chill overnight.

Shape into balls about the size of walnuts.

Dip balls in egg wash and then into crumbs.

Deep fry until golden brown.

Can be frozen and then reheated in the oven.

Ethel Koch ONION 1 Tbsp. butter, melted 1/2 tsp. salt 1 c. flour a little cornstarch

RINGS 1 egg warm beer 1 big onion

Mix salt, flour and cornstarch together: add butter. Mix egg and beer together to make 1 cup.

Add that to the rest; beat until smooth. If it gets real thick, add more beer. Dip Onion Rings into batter and deep fat fry in deep fat fryer.

Jane Reinhardt SOFT 1 pkg. active dry yeast 1 1/2 c. warm water ( 105째-115째) 1 tsp. salt

PRET ZELS 1 tsp. sugar 3 1/2-4 c. all-purpose flour 1 egg, beaten coarse salt

Dissolve yeast in warm water in mIxIng bowl.

Stir in salt, sugar and 2 cup s flour; beat until smooth.

Stir in enough remaining flour to make oough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise until double, 45-60 minutes. (Dough is ready if an indentation remains when touched.) Heat oven to 425째. Punch down dough; cut into 16 equal parts.

Roll each part into a rope 18 inches long. Twist each 2032-3

- 3-

rope into a pretzel shape; place on a greased baking sheet. Brush with egg and sprinkle with coarse salt.

Bake until pretzels are brown, 15- 20 minutes. Cool.

Makes 16.

Jean Steinhilber

GRANOLA 3 c. rolled oats

1/2 c. wheat germ

1/4 c. chopped almonds

1/4 c.

1/4 c.

1/4 c.

1/3 c.

1/4 c. sunflower seed 1/4 c. honey 1/4 tsp. vanilla

peanuts sesame seed oil raisins

Combine oats, wheat germ, nuts and seeds.

Heat together the honey, oil and:- vanilla; pour over oat mixture and mix well to coat :a11 dry ingredients.

Spread into 1 large or 2 small shallow baking pans.

Bake at 325 0 for 15-20 minutes; until lightly browned.

Stir halfway through baking so ingredients at bottom have a chance to brown. Add raisins after baking; stir. Yield: 2 pounds.

Sandy Zimmerman

DILL 1 c. sour cream 1 c. mayonnaise 3 tsp. dill weed

DIP

3 tsp. parsley flakes 2 tsp. seasoned salt 3 tsp. dry minced onion

Mix all the ingredients together and put in the refrigerator for a few hours before serving.

Plain yogurt may be substituted for the sour cream.

Jean Steinhilber

VEGETABLE 1 c. Hellmann! s real mayonnaise 1 tsp. horseradish 1 tsp. vinegar

DIP

~ 1 tsp. Beau Monde seasoning '.i 1 tsp. minced onion 1/2 tsp. dill weed

Mix ingredients together. Chill.

Anne- Willger -4-

SNAPPY

LIVERWURST

1 lb. liverwurst 1 (8 oz.) pkg. cream cheese 4 Tbsp. mayonnaise

DIP

1 tsp. Tabasco sauce 1 tsp. horseradish 1/4 tsp. onion powder 1/2 can beer

Combine all ingredients except beer. Beat with a blender on medium speed or use a wire whip.

Gradually stir in beer. Beat and chill 4 hours before serving.

Bob Koch CHEESE 2 (8 oz.) pkg. cream cheese 1 Tbsp. Russian dressing 1 Tbsp. catsup

DIP

1 Tbsp. Thousand Island dressing 2 Tbsp. French dressing 1 tsp. salt 1/2 tsp. garlic salt 1/8 tsp. pepper

Combine all ingredients, using beater, until smooth and creamy. Chill.

Dave Mills DRIED 8 oz. cream cheese 2 Tbsp. milk 1/4 tsp. garlic salt 1/4 tsp. pepper 1/2 c. sour cream

BEEF

DIP

2 1/2 oz. dried beef 1/4 c. green pepper 2 Tbsp. onion 1/4 c. pecans

Chop pecans, -onion, pepper and dried beef fine. Beat cream cheese and milk until smooth. Add salt, pepper and sour cream; blend well. Stir in beef and vegetables. Put into pie plate or layer cake pan.

Sprinkle pecans over top. Bake at 350 0 for 20 minutes.

Serve with crackers of your choice.

Terry R. Koch SPINACH 1 (10 oz.) pkg. frozen spinach, chopped

2032-3

DIP

1 can water chestnuts, sliced - 5-

1 medium onion, diced 1 c. sour cream 1 c. Hellmann's real mayonnaise

1 envelope Knorr instant vegetable soup mix (Lipton instant vegetable soup may work)

Thaw spinach, roll between paper towel to remove moisture and chop fine. Combine remaining ingredients. Hollow round loaf of limpa bread, unsliced. Save inside of bread for dipping (cut into cubes) . Place dip in hollow bread.

Unique party idea!

Angie Willger EGGPLANT DIP A LA JUDEa (Arabic Traditiqn) 2 medium-sized eggplants 2 cloves garlic 1 lemon (add more, if desired) 1 (16 oz.) container yogurt

1 (16 oz.) jar sesame tahini

(sesame butter) paprika to taste cumin to taste coriander to taste powdered cardamom to taste

Bake eggplants at 350 0 until brown (poke slits in the eggplants and place on a metal plate before baking). Remove skin and puree with blender or food processor, or mash with potato masher. Simply add the above ingredients and mix thoroughly.

Wonderful served with pita bread, taco chips, or as a side dish with fish, chicken, beef, etc.

Franklin Fox TACO 1 lb. ground beef

8 oz. cream cheese 1/2 pkg. taco seasoning 1/2 c. milk 1/4 c. chopped lettuce

DIP 1/2 c. grated cheese 1/4 c. tomatoes, diced 2 Tbsp. onion 2 Tbsp. finely chopped green pepper

Brown and finely grind the beef. Drain the excess grease. Make the cream mixture by combining the Philadelphia cream cheese, seasoning and milk.

T he milk is used to thin the dip If it is too thick.

-6-

I I I I I I

Spread the mixture on a 9-inch serving plate.

Put the remaining ingredients on top of the dip.

Sprinkle each ingredient evenly.

Mindy REFRIGERATOR

3 c. white vinegar 3 c. sugar 1 tsp: mustard seed

PICKLES

1 tsp. turmeric 1 tsp. celery seed 1/4 c. coarse salt

In a gallon jar, crock or what-have-you, layer sliced cucumbers and 4 large, thinly sliced onions, alternately. Mix all above ingredients thoroughly until all are dissolved. Pour this mixture over cucumbers and onions. Store, open, in refrigerator.

Mrs. Marlene Koch

**

2032-3

EXTRA

RECIPES

-7-

**

Salads

I

Additions and Garnishes

.Slice hard-cooked eggs Radishes Chopped green or ripe olives Nut meats Pimento Green pepper Sardines Anchovies Slivered cheeses Julienned ham Chicken Grated carrots Cubed celery Onions - pickled, grated or pearl onions Tomatoes, sliced and dipped in finely chopped parsley or chives Capers Dwarf tomatoes stuffed with cottage cheese Fresh herbs - sprigs or chopped Mint leaves Cooked beets, cut into shapes or sticks Lemon slices with pinked edges and dipped in chopped parsley Raw cauliflower

About Potato SaladPotato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an excessive amount of dressing or become mushy.

Tips for Tossed Salads Always handle salad greens with care .

Wash well, drain and dry greens before storing:chill well before using.

To core lettuce, smack head stem end down on counter top. Then twist the core out.

It is better to tear greens into bite-sized pieces to avoid bruising with knife.

Don't ~ut up tomatoes for a tossed salad since their juices thin the dressing and wilt the greens. Using them only for garnishing the salad bowl.

Select only firm, hard, green cucumbers.

The skin should have a slight sheen, but if it is highly polished, it is probably waxed and should be removed.

Use wild greens such as dandelion, sorrel or winter cress for a different flavor and texture in tossed salads.

Soup AccompanimentsClear Soups - crisp crackers, cheese pastry, cheese-spread toast strips.

Cream Soups - cheese popcorn, seeded crackers, pretzels, pickles and olives.

Chowders and Meat Soups - Melba toast, sour pickles, oyster crackers, bread sticks, relishes, toasted garlic bread.

.!".&'.I

~

F â&#x20AC;˘.

SOUPS,

SALADS

CRUNCHY

&

PEA

2 (9 oz.) pkg. frozen peas 2 c. sliced celery 1 c. coarsely chopped radishes 1/2 c. sliced green onions

SAUCES

SALAD

1 1/2 c. sour cream 2 Tbsp. vegetable oil 2 Tbsp. lemon juice 1/2 tsp. salt 1/2 tsp. mustard 1/2 tsp. pepper shredded lettuce

Combine all raw, chopped vegetables in bowl.

Combine sour cream, oil, lemon juice and seasonings in another bowl. Fold this mixture into vegetables until well coated. Cover with plastic wrap and chill overnight.

To serve, line plates with shredded lettuce.

Spoon the pea salad in center.

Terry R. Koch BLUEBERRY

JELLO

SALAD

2 c. boiling water 2 (3 oz.) pkg. grape jello 1 can blueberry pie filling 1 (20 oz.) can crushed pineapple Topping: 8 oz. cream cheese 1/2 c. dairy sour cream 1/2 c. sugar

1 tsp. vanilla 1/2 c. chopped nuts

Dissolve jello in boiling water; chill until syrupy.

Add pineapple and pie filling. Pour into 12 x 8 x 2-inch dish.

Topping: Beat ingredients except nuts until "mooth and creamy. Spread over salad. Sprinkle with nuts.

Mrs. Marlene Koch RIBBON 1 pkg. lime jello 1 pkg. lemon jello 2032-3

SALAD 15 marshmallows 1 c. whipped cream

- 9-

1 small can crushed pineapple 1/2 c. sugar

1 (8 oz.) pkg. cream cheese 1 pkg cherry jello 0

Mix lime jello and pour into flat dish or mold; let set Dissolve lemon jello and mix in marshmallows while still hot, so they melt some. Cool. Add whipped cream, pineapple, sugar and cheese. Pour this mixture over lime jello and let set. Mix cherry jello, cool and pour on top of other layer. Let set well. Makes 16 pervings.

Note: Let lemon jello set some before adding cream cheese.

Terry R. Koch 0

,

APRICOT

NECTAR ,SALAD

2 pkg. orange gelatin 1 1/2 co hot water 2 1/2 c. apricot nectar, heated 2 c. miniature marshmallows 1/2 c. sugar

1/4 tsp. salt 2 Tbsp. flour 1 egg, beaten 1 c. apricot nectar 1 pkg. Dream Whip 1/2 c. Cheddar cheese

Dissolve gelatin in hot water and nectar. Chill until partially set. Add marshmallows and let set for several hours or overnight.

Topping: Combine sugar, salt, flour, egg and nectar. Cook over medium heat, stirring constantly, until thick. Make the Dream Whip as directed on the package. Fold the Dream Whip into topping mixture.

Spread over firm gelatin. Sprinkle with grated Cheddar cheese.

Marcia Winter CHICKEN 3 c. diced chicken 1 c. diced celery 1 c. shredded carrots 1/4 c. diced onion

SALAD 1/2 c. salad dressing 1/2 c. French dressing 1 c. shoestring potatoes

Combine salad dressing and French dressing.

-10-

Add remaining ingredients except shoestring potatoes.

Top with shoestring potatoes and chill for several hours.

Marcia Winter TACO 1 1 4 1

head lettuce, chopped c. onion, chopped tomatoes, chopped (12 oz.) bag Doritos, crushed 8 oz. grated cheese

SALAD 1 lb. browned, drained hamburger 1 can kidney beans, drained 1/3-1/2 c. mild Ortega taco sauce 8 oz. garlic French dressing

Mix together the lettuce, onion and tomatoes; let set a while. Add the remaining ingredients just before serving. Toss lightly.

Angie Willger FLYNN'S

INDIANA

SALAD

1 head lettuce, cut 1 medium onion, sliced thin into bite- size pieces 1/4 c. sugar 1 head cauliflower, 1/3 c. Parmesan cheese 1-1 1/2 c. mayonnaise sliced fine 1 lb. bacon, fried and broken into small pieces Layer ingredients in order above into a large bowl. Cover with Saran Wrap overnight. Toss just before serving.

Anne Willger ORANGE 1 (6 oz.) pkg. orangeflavored gelatin 1 c. boiling water 1 c. orange juice

SHERBET

SALAD

1 pt. lemon, orange or pineapple sherbet (2 c.)

1 (11 oz.) can mandarin oranges, drained (1 c.)

In small bowl, dissolve gelatin in boiling water.

Add orange juice and sherbet; blend until sherbet is melted and mixture is smooth. Chill until thickened, but not set, about 30 minutes. Fold in oranges. Pour into oiled 4-cup mold or 8-inch square pan. Chill until firm, about 2 hours. To serve, unmold or cut into squares.

Susan Robinson -112032-3

SUPER

SALAD

SEASONING

MIX

2 tsp. salt 1/2 tsp . garlic salt 1 Tbsp. instant minced onion 1/2 tsp. dill seed 2 tsp. paprika

2 c. Parmesan cheese 1/2 c. sesame seed 3 Tbsp. celery seed 2 Tbsp. parsley li8 c. poppy seed 1/2 tsp. black pepper

Mix all ingredients thoroughly. Use as a sprinkle on salads, baked potatoes, buttered French bread and rolls. Also good as a garnish for potato and egg salads. Great on cottage cheese.

For dip, stir 2 tablespoons mix into 1 cup sour cream.

Sandy Zimmerman MANDARIN

ORANGE.

SALAD

1 c. miniature marshmallows 1 (No.2) can crushed pineapple 2 small cans mandarin oranges

2 small boxes lemon jello 4 c. hot water 3 bananas. sliced

Dissolve jello in water and chill until slightly set; whip_ Fold in fruit and marshmallows. Pour in large pan and let set several hours, until firm.

Topping: 1 c. whipped cream 1 c. pineapple juice 2 heaping Tbsp. flour

1 egg 1/2 c. sugar 1/4 tsp. salt

Mix flour, sugar and salt. Add enough juice to blend and make mixture smooth. Beat in egg and gradually add rest of juice. Cool until cold and fold in cream. Spread over salad 1- 2 hours before serving.

Anne C. Rockteacher PICNIC 1 (3 oz.) pkg. lemon

jello 1 c. hot water

SALAD 1 c. miniature marshmallows 1/2 c. diced celery 1/2 c. 'grated carrots

-12-

1/2 c. walnuts 1 c. crushed pineapple

1 c. cottage cheese 1 c. whipping cream, whipped

Dissolve marshmallows in hot jello and set aside to cool. Combine remaining ingredients; add to cooled jello. Refrigerate for several hours.

Marcia Winter LIME

DELI G HT

1 pkg. lime gelatin 16 marshmallows 1 c. boiling water 1 c. cold ice water

SALAD

1 small can drained, crushed pineapple 1/2 pt. cream, whipped 1 c. chopped pecans

Dissolve gelatin and marshmallows in boiling water; add cold water and let congeal slightly. Fold in drained pineapple, nuts and whipped cream. Let congeal in mold for 3 hours.

Andrea L. Dillaway CHEESE

MUSHROOM

SOUP

3 Tbsp. butter 1/4 c. flour 3 c. milk 1 (4 oz.) can mushrooms 1 carrot, grated and broth 1 onion, chopped 1 chicken bouillon cube 1/4 t sp. salt 1 green onion (for garnish) 6 oz. Cheddar cheese, grated Melt butter in saucepan. Stir in flour until smooth. Pour in milk and stir until smooth. Add mushrooms, carrots, onion, bouillon cube and salt.

Cook over low heat, stirring constantly, until thick.

Do not allow to boil, as soup will curdle. Remove from heat and stir in grated cheese. Continue to stir until cheese is melted. Garnish with chopped green onion. Serves 4.

Sandy Zimmerman FRENCH

VEGETABLE

10 green onions, sliced 1 1/2 c. chopped celery 2032-3

SOUP

1 Tbsp. butter 1 1/2 c. chopped carrots -13-

1 1/2 c. cubed turrJps 4 1/2 c. chicken stock 1/4 tsp. thyme

salt and pepper (as desired) 6 Tbsp. sour cream 1 1/2 c. cooked green beans

Saute onion and celery in butter until tender.

Add remaining ingredients except beans and sour cream. Simmer until vegetables are tender. Add beans (beans may also be pureed in blender, if desired). Heat through. Garnish each serving with 1 tablespoon sour cream.

Carol Flansburgh COLD

ZUCCHINI

2 medium zucchini, sliced 2 medium opjons, chopped

SOUP

2 (10 3/A oz.) cans chicken broth, .

1/2 c. plain yogurt chopped chives ground pepper

Combine zucchini, onions and broth; heat to boiling. Simmer 15 minutes or until vegetables are tender. Add yogurt and pepper. Puree in blender and chill. Sprinkle with chopped chives before serving.

Andrea L. Dillaway CREAM

OF

4 medium potatoes, washed, peeled and cubed (3 co) 4 medium onions, sliced 2 Tbsp. butter

POTATO

SOUP

2 Tbsp. all-purpose flour 3 co milk, heated 2 cubes chicken bouillon 1 tsp. salt and pepper minced parsley

Combine potatoes, onions and 4 cups water; cover in saucepan. Bring to boil. Cover and boil for 20 minutes or until vegetables are tender-. Drain vegetables, reserving 1 cup potato water.

Process vegetables through food mill or ricer.

Blend flour and butter in saucepan. Stir in warm milk, bouillon, seasoning and potato water. Simmer until slightly thickened, stirring often. Stir in vegetables Heat through vegetables. GarDish each serving with parsley.

Mrs Lori Hoffmann 0

0

-14-

PEWTER

MUG

CREAM

1/2 lb. margarine 1 c. flour 1/2 gal. milk 6 chicken bouillon cubes 1 tsp. powdered rosemary 1/4 tsp. tarragon leaves

OF

BROCCOLI

SOUP

1/2 tsp. white pepper 2 Tbsp. Maggi liquid seasoning 3/4 c. finely chopped onion 3 ! 4 c. diced celery 1 large bunch broccoli, chopped (fresh), or 2 lb. chopped frozen broccoli

Make a roux by melting margarine on low heat.

Add flour and cook on low heat for 5 minutes. Don It let brown. Slowly add milk to roux and stir until thickened and hot. Dissolve chicken base in small amount of water and add to mixture. Add seasoning and blend well. Saute onion and celery in small amount of butter. Cook broccoli until tender; drain. Add all vegetables to soup and blend.

Terry R. Koch FISH 3/4 c. chopped onion 1 can cream of potato soup 1 can cream of celery soup

CHOWDER 1 c. milk 1 c. water 1/8 tsp. pepper 1 lb. codfish 3/4 c. celery

Saute onion in 2 tablespoons butter. Thaw fish slightly and cut in cubes. Heat all the liquids.

Add sauteed onion. Finely chop celery and add to liquid. Drop fish in liquid and cook 10 minutes, until tender.

Karen Deisting MUSTARD 2 Tbsp.

2 Tbsp. salt and 1 1/4 c.

butter flour pepper milk

SAUCE 1/8 tsp. nutmeg 1 Tbsp. well-drained horseradish 1 Tbsp. prepared mustard

Melt butter over low heat; blend in flour, salt and pepper. Cook over low heat, stirring, until 2032-3

-15-

mixture is smooth and bubbly. Remove from heat; gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in nutmeg, horseradish and mustard.

Jennifer J. Jackman PATS

BARBEQUE

1/2 c. diced onion 2 Tbsp. butter 1 c. catsup 1/3 c. water dients.

SAUCE

1/4 c. brown sugar 3 Tbsp. vinegar 1 Tbsp. mustard 1 Tbsp. Worcestershire sauce

Saute onion in butter; add the remaining ingreSimmer for 20 minutes.

Bob Koch RUSSIAN

3 lb. beef soup bone and meat 1 large onion, chopped 1 garlic clove, minced 1 bay leaf 1 tsp. salt 3-4 c. tomatoes or juice

BORSCH 4 c. shredded cabbage 2 c. diced or shoestring beets 3/4 c. lemon juice (do not skimp on this ingredient) 1 Tbsp. parsley 1 tsp. paprika 3 Tbsp. sugar

Simmer soup bones, onion, garlic, bay leaf and salt together for 2 hours. Remove meat from bones and return to soup. Add tomatoes, cabbage, beets, lemon juice, parsley, paprika and sugar. Simmer 45 minutes. Taste and correct seasoning. Serve with a scoop of sour cream in each bowl.

Anita Wilson NEW

ENGLAND

4 strips bacon 12 large hard-sheil clams or 2 cans clams and 1/2 c. tiny frozen shrimp 1/2 bag frozen pearl onions

CLAM

CHOWDER

1/2 bunch chopped celery 1/4 c. finely diced green pepper 1 pt. half and half 3 c. milk flour 1 tsp. Worcester shire sauce -16-

1 tsp. m. s. g.

1/2 tsp. salt 1/4 tsp. thyme

3-6 drops Tabasco sauce 2 dashes of wl'jte pepper

Brown bacon until crisp in a large pot. Remove.

Saute celery and g-reen pepper in drippings until tender.

Anita Wilson

**

2032-3

EXTRA

RECIPES

-17-

**

Common Kitchen Pans to Use as Casseroles WHEN THE RECIPE CALLS FOR: 4-cup baking dish:

9-inch pie plate 8 x B-'4-inch layer-cake pan-C 73/8 x 3 5/8 x 2Y4-inch loaf pan -A 6-cup baking dish:

8 or 9 x 11 %-inch layer-cake pan -C lO-inch pie plate 8Y2 x 35/8 x 25/8-inch loaf pan -A a-cup baking dish:

8 x 8 x 2-inch square pan -D 11 x 7 x 1 Y2-inch baking pan 9 x 5 x 3-inch loaf pan -A 10-cup baklng,dlsh:

9 x 9 x 2-inch square pan 11 % x 7% x l%-inch baking pan -D 15 x 10 x I-inch jelly-roll pan 12-cup baking dish or over:

13Y2 x 8% x 2-inch glass baking pan 12 cups 13 x 9 x 2-inch metal baking pan 15 cups 14 x 10% x 2%-inch roasting pan 19 cups

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS Tube Pans:

- 7Y2 x 3-inch "Bundt" tube -K 9 x 3Y2-inch fancy tube or "Bundt pan -J or K 9 x 3 %-inchangel-cake pan -I 10 x 3%-inch "Bundt" or "Crownburst" pan -K 9 x 3 % -inch fancy tube -J 10 x 4-inch fancy tube mold (kugelhupf) -J 10 x 4-inch angel-cake pan -I

6 cups 9 cups 12 cups 12 cups 12 cups 16 cups 18 cups

Melon Mold:

7x5% x4-inchmold-H J

Spring-Form Pans: 8 x 3-inch pan -B 9 x 3-inch pan -B Ring Molds:

8% x 2Y4-inch mold-E 9Y4 x 2%-inch mold -E

6 cups 12 cups 16 cups 4% cups 8 cups

Charlotte Mold:

6 x 4 Y4 -inch 1)101d -G

7% cups

Brioche Pan:

9% x 3Y4-inch pan -F

8 cups

MAIN

DISHES

HAMBURGER

CHOW

MEIN

2 c. bean sprouts, rinsed and drained (16 oz.)

1 Tbsp. cornstarch 2 tsp. soy sauce 1 tsp. sugar 1 Tbsp. brown gravy sauce (optional) 1 small can mushrooms, drained

1/2 c. butter or margarine 1 lb. ground beef 1 medium onion, chopped 2 tsp. salt dash of pepper 2 c. diced celery 1 1/2 c. water

Fry meat and onion in butter or margarine; drain. Add salt, pepper, celery and water. Cover and simmer 20 minutes or until celery is almost tender, but still crisp. Add bean sprouts. Blend cornstarch with 2 tablespoons water and soy sauce. Stir into meat and vegetable mixture and heat until thickened.

Add mushrooms. Serve over noodles or rice.

Tania O'Connor CURRY

CHICKEN

2 (10 oz.) pkg. frozen broccoli spears

AND

BROCCOLI

4 double chicken breasts, cooked and deveined

Sauce: 2 cans cream of chicken soup 1 c. Miracle Whip

1 Tbsp. lemon juice 1/8 Tbsp. curry powder

In a 9 x 13-inch baking dish, layer broccoli and chicken. Pour sauce over and then sprinkle 1/2 cup shredded Cheddar cheese over the top. Top with croutons and, if desired, garnish with red and green pepper and pimentos. Bake, covered, for 35-40 minutes at 350 0 â&#x20AC;˘ Teresa Novinska PIZZA 1 lb. hamburger 2032-3

CASSEROLE 2 cans tomato soup -19-

6 oz. medium noodles 1/2 tsp. garlic salt 1/2 tsp. pepper 1/2 tsp. onion salt 1 tsp. or dash oregano

I

dash of Parmesan cheese 1 can mushrooms 1 small onion 1 c. Cheddar cheese, grated 1 pkg. shredded Mozzarella cheese

Brown hamburger; add tomato soup, the dry ingredients, mushrooms and onion. Simmer. Cook noodles according to package directions. Grease a 9 x 13-inch pan and place 1/2 the noodles on bottom, then 1/2 the sauce over the noodles, then 1/2 the cheese over sauce. Repeat layers. Bake at 350 0 for 35- 40 minutes.

Teresa Novinska VEGETABLE

PIZZA

Topping: 1 8 1 2

1/2 c. mayonnaise oz. cream cheese tsp. dill weed tsp. minced onion

1/2 pkg. French onion dip mix fresh vegetables (any kind)

Pizza Crust: Arrange 1 package of crescent rolls in lightly greased 9 x I3-inch pan. Bake according to directions. Let cool.

Mix topping together with wire whip. Spread this whipped topping on cooled crust. Decorate pizza with sliced tomatoes, cucumbers, fresh mushrooms, green pepper and onion; sprinkle alfalfa sprouts on top. (Any vegetable in season can be used.)

You can substitute this crust with your own favorite recipe.

Terry R. Koch BADGER 1 clove garlic, finely diced 2 lb. ground beef 3/4 c. chopped onion 3 large potatoes, pared and diced

STEW

3 carrots, peeled and cut in coins 1 stalk celery with tops, cut up 1 can condensed beef broth 1 (1 lb.) can cream - sty Ie corn

-20-

1 tsp. salt 1 tsp. pepper

1 tsp. Worcestershire sauce 1 bay leaf

iVlelt shortening in heavy skillet. Add meat and brown over medium heat. Add salt, pepper and onion.

After meat is browned, drain grease. Add beef broth, garlic, Worcester shire sauce and bay leaf. Prepare vegetables by chopping them in small pieces. Add all the remaining ingredients to meat and broth mixture.

Simmer for 45 minutes or until potatoes are tender.

Stir occasionally to prevent sticking.

Put another 10 g on the fire.

Dan Rooney WILD 2 c. boiling water 1 c. uncooked wild rice 1 can chicken gumbo soup 1 can sliced mushrooms, undrained 1/2 c. water 1 tsp. salt

RICE

CASSEROLE 1 bay leaf 1/4 tsp. celery salt 1/4 tsp. garlic salt 1 medium pepper 1/2 tsp. onion salt 1/4 tsp. paprika 3 Tbsp. salad oil 1 lb. lean ground beef

Pour boiling water over rice, cover and let stand for 15 minutes. Drain and place in a 2-quart casserole. Add soup, mushrooms, water and seasonings. Mix gently and let set for 3 minutes.

Saute onion lightly and then add to the casserole.

Brown the meat and finely grind in the pan in the remaining oil. Add the beef to the rice. Bake at 350 0 for 75 minutes. Serves 6-8 people.

Note: The casserole can be prepared and refrigerated until the time needed.

Dr. Marybeth R. Hecknir SWISS 1 (9-inch) unbaked pastry shell 1 c. shredded Swiss cheese (4 oz.)

2 Tbsp. flour 2032-3

TURKEY

QUICHE

1 Tbsp. chicken-flavored instant bouillon 2 c. cubed turkey 1/4 c. chopped onion

- 21-

1 c. milk 2 Tbsp. chopped pimento

3 eggs, well beaten 2 Tbsp. chopped

green pepper Preheat oven to 425 0 â&#x20AC;˘ Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350 0 â&#x20AC;˘ In medium bowl, toss cheese with flour and bouillon; add remaining ingredients and mix well.

Pour into prepared shell. Bake 40-45 minutes or until set. Let stand 10 minutes before serving.

Serves 6.

Sandy Zimmerman BROCCOLI

CHEES~

CHICKEN

CASSEROLE

2 lb. fresh or frozen 1 1/2 c.' shredded Cheddar broccoli spears che,ese (20 oz.)

1/4 c. margarine 2 c. cooked chicken 1/4 c. flour or turkey, cut 1/4 tsp. salt in strips 1 tsp. Worcester shire sauce 2 chicken bouillon cubes dissolved in 2 c. hot water Cook broccoli in small amount of boiling water until almost tender, about 10 minutes. Drain and arrange in 12 x 8 x 2-inch baking' dish. Sprinkle with chicken; set aside. ~ In saucepan, melt margarine; blend in flour and salt until smooth and bubbly. Gradually stir in bouillon until smooth. Stir over low heat until thickened. Remove from heat and stir in 1 cup cheese and Worcestershire sauce until cheese melts.

Pour over chicken and broccoli; top with remaining cheese. Bake at 400 0 for 20 minutes. Makes 4-6 servings.

Janis Steinhilber WHEAT 1 c. whole wheat flour 1 c. unbleached white flour 2/3 c. wheat germ 1/4 c. sugar

GERM

PANCAKES

4 tsp. baking powder 1 tsp. salt 2 1/2 c. milk 1/2 c. vegetable oil 2 eggs'

-22-

In large mIxmg bowl, combine flours, wheat germ, sugar, baking powder and salt. In another bowl, beat together milk, oil and eggs. Pour the liquid ingredients into the dry ingredients and stir just until all are moistened.

Pour the butter, 1/3 cup at a time, onto a hot, lightly oiled griddle. Bake first side until the edges are dry and bubbles appear near the center. Turn and bake the second side. Serve hot, with butter and honey.

Chopped applt?s or bananas, blueberries, nuts and cinnamon can be added to the batter, as desired.

Wendy Koljord BANANA

BRAN

1 1/3 c. milk 2 eggs 1/4 c. oil 1 tsp. vanilla 1/2 c. banana 1 1/2 c. Bran Chex cereal or Miller 1 s Bran

PANCAKES

1 c. flour 3 Tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/8 tsp. ground nutmeg

Mix all ingredients together in a blender.

Pour batter on a lightly greased griddle.

Good with peanut butter on top.

Margene Toraason BACHELOR IS 4 medium potatoes 4 strips bacon, cubed 3- 4 eggs 3 Tbsp. milk 1/2 tsp. salt 1 c. cooked ham, cut in small cubes

SUNDAY

BRUNCH

2 medium tomatoes, peeled 1/2 tsp. black pepper 1 Tbsp. chopped chives 1 small onion, chopped 3 quick dashes Tabasco sauce

Go to church (optional).

Boil unpeeled potatoes 30 minutes. Rinse potatoes under cold water, peel and set aside to cool.

Once cooled, slice them and put aside. In large frying pan, cook bacon until transparent. Add the tater slices and cook until lightly browned.

2032-3

-23-

Meanwhile, blend eggs, milk, salt and pepper.

Stir cubed ham and onion into egg mixture. Cut the tomatoes into thin wedges and add to eg'gs. Pour egg mixture over the potatoes in frying pan. Cook until eggs are set. Sprinkle with chopped chives and add Tabasco sauce. Serve at once with chilled juice and homemade biscuits. Yield: 3-4.

Note: Most of these ingredients can be leftovers from the weekend.

James R. Huber VEGETARIAN LASAGNE (Serves Six)

Creamed Mushrooms: 3 Tbsp. margarine 3 green onions, chopped 1 lb. sliced fresh mushrooms

1/4 c. i'lhole wheat flour 1 tsp. salt 1/8 tsp. pepper 2 1/2 c. milk

Prepare Creamed Mushrooms, beginning by melting margarine in large saucepan. Add onions and mushrooms. Cook and stir occasionally, covered, until mushrooms are tender. Blend in flour, salt and pepper. Stir in milk gradually. Stir and cook about 5 minutes, until thick. _Spread 1/2 cup Creamed Mushrooms in greased 13 x 9 x 2-inch pan.

8 oz. lasagne noodles,

1 lb. cottage cheese 8 oz. shredded Mozzarella cheese 1/2 c. grated Parmesan cheese

cooked 1 00 oz.) pkg. frozen chopped broccoli, cooked

Layer all ingredients, repeating until all ingredients are gone. Bake at 325 0 for 45 minutes. Let stand 20 minutes before cutting.

Andrea L. Dillaway VEGETABLE

1 lb. hamburger

HOT

DISH

1 can mixed vegetables

- 24-

1 can cream of mushroom soup c. milk

8 medium potatoes, diced or sliced

1

Brown hamburger with a little onion and salt and pepper. Add potatoes, soup, milk and vegetables.

Pour into buttered casserole. Bake at 350 0 until potatoes are done, 1 hour.

Laurie Hilden QUICHE

LORRAINE

1 3/4 c. all-purpose flour 1/2 tsp. salt 7 Tbsp. butter 8 oz. sliced bacon

4 eggs, separated 1 c. whipping cream pinch of white pepper 1/4 tsp. salt 1 c. shredded Edam cheese

Sift flour and salt into large bowl; cut in butter. Add just enough water to make a dough, mixing with a fork. Press into a ball. Refrigerate 2 hours. Grease and flour one lO-inch flat tin, with removable bottom. Preheat oven to 400 0 â&#x20AC;˘ Roll out dough and place in tin.

Chop bacon slices and scatter over dough. In a medium bowl, beat egg yolks, cream, pepper and salt. Stir in cheese. Beat egg whites until stiff; fold in cheese mixture. Bake 30 - 40 min ute s or until knife comes out clean. Cool in tin 10 minutes and place on a platter.

Carol Flansburgh TUNA 1/2 pkg. cooked flat - noodles 1 large can tuna fish

FISH

HOT

DISH

1 jar cut pimentos salt and pepper

White Sauce: 3 c. boiled milk 1 Tbsp. flour

water 1 glass Old English cheese

Cook noodles; drain and rinse with water.

Set aside.

2032-3

-25-

Make the White Sauce. First, boil milk, then add the thickening (flour and water) and the Old English cheese. Stir until smooth.

Add the noodles, tuna and pimentos to White Sauce. Season with salt and pepper. Bake at 350 0 for 30-40 minutes. Serves 4.

Susan Woodruff GROUND

BEEF

1 lb. ground beef 1 small onion, chopped

STROGANOFF 1 (4 oz.) can mushroom

stems and pieces, drained 1/2 tsp. garlic salt 3/4 c. dairy sour cream 1/4 tsp. pepper or yogurt 1 (10 3/4 oz.) can condensed cream of mushroom soup

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic .salt, pepper, soup and mushrooms. Simmer, covered, 15-20 minutes.

Stir in sour cream. Heat through, but do not boil.

Serve over rice, noodles or chow mein noodles. Makes 4-5 servings.

Nancy N aedler WHOLE

WHEAT

PIZZA

Crust: 1 pkg. dry yeast 1 1/2 tsp. salt

1 tsp. sugar

3 1/2 c. whole wheat flour 1 1/4 c. very warm water 2 Tbsp. salad oil

Mix and let rise 1 hour.

Press into 2 skillet

pans.

Topping: 1 (15 oz.) can tomato paste 4 tsp. basil 1 tsp. oregano 1 tsp. salt

1/2 tsp. garlic powder 2 (8 oz.) pkg. shredded Mo z zarella cheese 2 (4 oz.) cans mushrooms browned Italian sausage

Mix topping, put on crust and top with cheese.

-26-

Sprinkle 2 tablespoons salad oil oyer top. Bake at 425 0 for 20- 23 minutes.

Therese Wawrzyn MEAT-ZA 1 lb. ground beef 1/2 tsp. garlic salt

PIE

1/2 c. fine cracker crumbs 2/3 c. evaporated milk

Place above directly into large pie dish and mix well, then flatten and shape up a rim on sides, like a pie crust.

1/2 c. catsup 1/2 c. tomato paste 1 small can tomato paste

Cheddar cheese slices grated Parmesan cheese 1/2 tsp. oregano

Mix catsup and tomato paste; spread over meat crust. Arrange mushrooms over tomato paste layer.

Place Cheddar cheese slices over all. Sprinkle with grated Parmesan cheese and oregano. Bake at 400 0 for 20 minutes or until cheese is melted and slightly brown. Makes a 9-inch pie. Serves 4-6.

Lenore Steffen PIZZA 3/4 lb. gTound beef 1/2 lb. hot/mild sausage 1 c. green pepper 1 c. onion 1/2 c. celery 1 tsp. salt

CASSEROLE 1 (4 oz.) can mushrooms 1/2 c. tomato soup 1/2 c. hot water 1/2 qt. spag'hetti sauce 1 (6 oz.) pkg'. noodles 4 oz. Mozzarella cheese

Brown beef and sausage in skillet. Add this to a 3-quart pan with remaining 8 items.

While this is cooking over moderate heat, prepare the noodles according to the package. Fold the noodles into the sauce. Put this mixture into a 9 x ll-inch pan. Bake at 350 0 for 45 minutes to 1 hour.

Remove cover of aluminum and put cheese on top.

Bake 10 minutes longer.

Anne C. Rockteacher

2032-3

- 27-

DRIED

BEEF

HOT

DISH

1 1/2 c. uncooked 1 c. milk 1/8 tsp. pepper macaroni 1/2 tsp. paprika 1 pkg. dried beef 1/2 c. grated cheese 2 Tbsp. butter 1 (10 3/4 oz.) can cream of chicken soup Preheat oven to 375 0 • Boil macaroni, then combine all of the ingredients together in a casserole dish. Bake for 20-30 minutes.

Susan Robinson LO-CHOLESTEROL, LO-SALT TAMALE (Anglo IMexican Tr§l-dition)

PIE

1/2 co' water 1 chopped onion (medium) 1 chopped green pepper 1 small can tomato sauce (look for low sodium sauce) 1 small can tomato paste (look for low sodium paste) 2 Tbsp. 100% corn oil

1 lb. ground turkey (Louis Rich) seasonings to taste (cumin, garlic, cayenne, basil, bay leaf, paprika) 1/2-1 c. yellow corn meal

Use a large skillet. Saute onion and pepper in the spices (do the spices first and add garlic last).

Gradually add ground turkey until brown. Add tomato sauce and tomato paste together. Let simmer for about 15 minutes. Add the corn meal and water; stir gradually. Make sure corn meal covers the top. Heat oven to 350 0 • Bake in skillet until corn meal is done (browned on top), approximately 15 minutes.

Use the knife test!

Franklin Fox TACO 1 (4 oz.) pkg. crescent roll dough 1 1/2 lb. hamburger 1 small onion 1 green pepper 1/2 c. celery 2 Tbsp. water

PIE

1/2 pkg. taco seasoning mix 2- 3 Tbsp. catsup 1 small can mushrooms 114 lb. Colby cheese 1/4 lb. Mozzarella cheese lettuce tomato'es French dressing - 28-

Fry hamburger, drain grease and add onion, green pepper, celery and water. Fry until tender.

Add catsup, taco mix and mushrooms. Simmer a few minutes; set aside.

Press crescent rolls in a 9-inch pie pan to form crust. Add meat mixture, then put grated cheese on the top. Bake at 350 0 for 15- 20 minutes. Cheese will melt and crust will be brown. Serve hot with lettuce, chopped tomatoes and French dressing on top.

Kathy Willger

**

2032-3

EXTRA

RECIPES

-29-

**

Meat Cooking Chart ROASTING

FRESH PORK Rib and loin Leg Picnic shoulder Shoulder, butt Boned and rolled Shoulder

MINUTES PER LB.

Oven Temp.

Internal Temp.

3 - 71bs.

5lbs.

5 - 10 lbs.

3 -10 Ibs.

30 -40 25 -30 40 40 50

325 325 325 325

175 F 170 F 175 F 170F

3 - 6 Ibs.

60

325

170 F

25 30 35

325 325 325

135 F 165 F 170 F

WEIGHT

BEEF 3 -7 Ibs. Standing ribs - rare -medium 3 -71bs.

-well done 3 -7Ibs. For rolled and boned roasts, increase

l

LAMB Shoulder - well done Shoulder - boned and rolled Leg - medium Leg - well done Crown - well done

cooking time 5 to 12 minutes.

4 -10 lbs.

40

325

190 F

3 -6 Ibs. 5 -10 Ibs. 3 -6 Ibs. 3 -6 Ibs.

40 40 40 - 50 40 -50

325 325 325 325

182 175 182 182

5 8 2 4 12 -20 Under 10 Ibs Half hams

30 -40 30 -40 40 25 16 -18 20 25

325 325 325 325F 325F 325 325

170 F 175 F 180 F 170 F 170 F 175 F 170 F

Loin Leg Boneless shoulder

4 -6 Ibs. 5 -10 Ibs. 4 -10 lbs.

35 35 45

325F 325 325F

175 F 175 F 175 F

POULTRY Chicken Stuffed

3 -5 Ibs. over 5lbs.

40 30

170 F 170 F

8 -10 lbs.

18 - 20 Ibs. 5 -10 Ibs.

20 14 30

325F 325 325 325 325

SMOKED PORK Shoulder and picnic hams Boneless butt Ham

F F F F

VEAL

Turkey Duck

175 F 175 F 175 F

l\'lEATS,

POULTRY

SHOESTRING

&

POTATO

1 lb. hamburger 1 c. milk salt and pepper

SEAFOOD MEAT

LOAF

1 can cream of mushroom soup shoestring potatoes

Mix meat and milk. Put in baking dish. Pour soup on top. Bake at 350 0 for 30 minutes. Put shoestring potatoes on top and bake for 20 minutes at 250 0 â&#x20AC;˘ Laurie Hilden GARDEN

FRESH

1/3 c. corn oil 1 medium onion, chopped 1 green pepper, chopped 2 cloves garlic, minced 112 lb. mushrooms, sliced 1 (29 oz.) can tomatoes

SPAGHETTI

SAUCE

1/4 Ib. zucchini, cut in strips 1 c. thinly sliced carrots 1 (6 oz.) can tomato paste 1/2 c. parsley 1 tsp. oregano 1 tsp. basil 1 tsp. salt 1/8 tsp. pepper

In 5-quart saucepot, heat corn oil over medium heat. Add onion, green pepper and garlic, stirring occasionally; cook 5 minutes. Add mushrooms and cook 5 minutes longer. Stir in tomatoes, zucchini, carrots, tomato paste, parsley, oregano, basil, salt and pepper. Cover partially. Stirring occasionally, cook over medium-low heat for 45 minutes to 1 hour or until vegetables are tender. Serve over cooked whole wheat spaghetti. Makes about 6 cups.

Pamela Glesner NORWEGIAN 1 lb. ground beef 1/3 c. quick oatmeal 2/3 c. milk

MEAT

BALLS

1/3 pkg. Lipton onion soup mix 1 egg'

Mix all together and let stand in refrigerator overnight. Roll into small balls and dip in flour.

Fry meat balls in butter until brown. Place them in 2032-3

- 31-

a casserole dish. Add 1 cup of beef bouillon. and place in 350 0 oven for 20- 30 minutes.

Heidi Wulf ROUND

STEAK

Cover

MARINADE

1 tsp. ginger 1 tsp. dry mustard 1/2 tsp. garlic powder

2 lb. round steak 1/2 c. soy sauce 113 c. oil

Combine all ingredients except the steak. Mix well. Pour over steak. Refrigerate for 2- 4 hours.

Grill or broil to desired doneness. Serves 8.

Deb Anderson BAKED

HAM

WITH

1 (10 oz.) pkg. frozen chopped spinach 1/4 c. diced celery 1 (3 oz.) can chopped mushrooms, drained 2 tsp. instant minced onion

SPINACH

STUFFING

1 / 4 t sp. salt 1/8 tsp. pepper 2 fully cooked smoked ham slices (about 1/2 lb. each; 1/2 inch thick) Mustard Sauce

Thaw spinach; drain well. Mix spinach, celery, mushrooms, onion, salt and pepper.

Place 1 ham slice in un greased shallow baking dish. Spread with spinach mixture and top with second ham slice. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Serve with Mustard Sauce.

Jennilyn J. Jackman POLYNESIAN 6 pork chops 1 can mandarin oranges and juice 1/2 c. chopped onion

PORK

CHOPS

2 Tbsp. soy sauce 1/2 c. cut celery 2 tsp. cornstarch 1/3 c. cold water

Trim chops, brown in hot fat and season. Use juice from mandarin oranges. Add water to make 1/2 cup. Add liquid to chops with onion and soy sauce.

Cover and simmer for 30 minutes. Add celery and

-32-

simmer for 5 minutes. Blend cornstarch and water: thicken the liquid. Top with orange sections.

Serves 6.

Deb Anderson BARBEC UED 3/4 c. catsup 1 Tbsp. Worcestershire sauce 1 tsp. chili powder

FRANKS

1/2 tsp. salt 1 tsp. sugar 1 c. water 8-12 franks

Preheat oven to 350째. Combine all ingredients except franks in saucepan. Bring to boil, then reduce heat and simmer 15-20 minutes. Slash top of wieners; place in casserole and pour on sauce. Bake, uncovered, 30 minutes, basting.

Susan Robinson FISH 3 thin slices Mozzarella cheese 1/2 c. chopped fresh mushrooms 2 Tbsp. fresh parsley or 1 tsp. dried

ROLLATINI salt and pepper 4 Tbsp. Italian -seasoned bread crumbs paprika 6 fish fillets 1 Tbsp. minced onion 2 Tbsp. lo-cal mayonnaise

Heat oven to 425째. Place 1/2 cheese slice on each fillet. In a bowl, combine the mushrooms, onion, parsley, salt and pepper to taste with 1 teaspoon mayonnaise. Divide mixture among the fillets and roll each fillet pinwheel style.

Spread the rolls with the remaining mayonnaise and roll them in the bread crumbs. Place them, seam side down, in a shallow baking dish, well- sprayed with cooking spray. Sprinkle the dish with paprika. Bake the fillets for 20 minutes or until the fish is opaque and the bread crumbs are lightly toasted. Yield: 6 servings, 140 calories each.

Sandy Zimmerman

I! f

2032-3

-33-

I,! t

MARYLAND

CRAB

1 lb. regular crabmeat 1/2 c. bread crumbs 1 egg, beaten 5 Tbsp. mayonnaise 1 Tbsp. chopped parsley

CAKES

2 tsp. Worcester shire sauce 1 tsp. prepared mustard 1 tsp. salt 1/4 tsp . white pepper

Remove cartilage from crab. Mix bread crumbs, egg, mayonnaise, parsley, Worcester shire sauce, mustard, salt and pepper together well. Pour mix over crabmeat and fold in lightly, but thoroughly. Form into 6 cakes or patties. Deep fry at 350 0 until golden brown, about 2-3 minutes. Serve with saltine crackers, spicy brown mustard and cold beer, Yield: 6 cakes.

James R" Huber COMPANY 3-4 lb. chicken 1/4 tsp. garlic powder 1 1/2 tsp. salt 1/8 tsp. pepper

CHIGKEN 2 c. coarse bread crumbs 3/4 c. Parmesan cheese 1/4 c. parsley flakes 3/4 c. butter or margarine

Mix all ingredients except chicken together.

Dip chicken in melted butter. Dip chicken pieces generously in bread crumb mixture. Place chicken pieces on baking sheet. ~Bake 1 hour at 350 0 â&#x20AC;˘ Heidi Wulf SAUSAGE-STUFFED 1 1 3 1

1/2 lb. bulk sausage 1/2 c. celery, chopped c. snipped dried figs 1/2 c. chopped waln'..::.t:: 1 Tbsp. cinnamon 2 tsp. butter

CORNISH

HENS

2 tsp. salt 1 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. pepper 8 (1-1 1/2 lb.) Cornish hens cooking oil ] 14 ('. orange juice

In skillet, cook sausage and celery until meat is brown and celery is tender; drain off fat. Stir in other ingredients. Season cavities of hens with salt. Stuff birds, tie legs to tail and twist wing tips under back. Place, breast side up, on a rack in shallow roasting pan. Brush with cooking oil.

-34-

I I

Cover loosely with foil. Place extra stuffing in 12 x 7 x 2-inch baking dish. Cover with foil and refrigerate. Roast hens at 375 0 for 30 minutes.

Combine juice and butter. Uncover birds and baste. Roast, uncovered, 1 hour, basting at intervals.

Add covered stuffing to oven the last 45 minutes.

Karen Teske CHICKEN 1 c. butter 1 clove garlic 1 Tbsp. mustard seasoning 1 1/2 tsp. Worcestershire sauce

PARMESAN 3 (2 1/2 lb.) chickens,

quartered 2 c. fine dry bread crumbs 1/2 c. Parmesan cheese 1/3 c. parsley, snipped 1/2 tsp. oregano

Melt butter with garlic clove. Clean and portion chicken. Add Worcestershire sauce and mustard to butter over heat and simmer.

Combine fine dry bread crumbs, Parmesan cheese, parsley, salt and oregano. After the chicken pieces have been patted dry, brush them with the butter mixture. Place crumb lI'jxture on waxed paper.

Roll chicken in crumbs to coat. Lightly grease pan.

Arrange chicken pieces so that they don't touch for best broivning. Bake at 375 0 for 60 minutes or until done. Do not turn chicken pieces during baking.

Terry R. Koch SWISS

VENISON

Sauce (for approximately 15 lb. meat; 6- 8 servings): 2 onions, ground 1 bunch celery, ground (leaves too) 4 cans cream of mushroom soup

6 cans water

1 (46 oz.) can tomato juice beef bouillon (optional, chef's choice) green pepper (optional, chef's choice)

Heat to boiling point and stir so soup dissolves.

Pour over meat and bake.

Meat: Roll and pound flour into meat. Brown well on both sides; salt and pepper to taste. Put in

2032-3

-35-

roaster and cover with sauce. Bake until tender, at least a couple hours, at approximately 300 0 • Edward Neckvatal, Jr. POTATO-FROSTED 2 lb. ground beef 1/2 c. beef broth 1/3 c. catsup 2 eggs 1 c. Italian - seasoned bread crumbs

MEAT

LOAF

2 Tbsp. melted butter 1/2 c. minced celery 3 Tbsp. parsley 2 c. hot mashed potatoes 1/3 c. Parmesan cheese

Combine meat, broth, catsup, eggs, crumbs, celery, onion and parsley in bowl. Press meat mixture into 9 x 5 x 3-inch pan. BaRe 1 hour at 350 0 • Unmold loaf onto a cookie sheet.

Combine mashed potatoes and cheese in bowl.

Frost meat loaf with potatoes. Brush potatoes with melted butter. Return to oven for 10 minutes at 400 0 Laura L. Quale

**

EXTRA

RECIPE

-36-

**

•

How To Can Vegetables POINTS ON PACKING

Raw pack:. - Pack cold raw vegetables (except corn, lima beans, and peas) tightly into container and cover with boiling water.

Hot pack:. - Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food.

Boiling water is recommended when cooking liquid is dark, gritty, or strongflavored, and when there isn't enough cooking liquid.

PROCESSING IN A PRESSURE CANNER

Use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables.

Directions. - Follow the manufacturer's directions for the canner you are using.

Here are a few pointers on the use of any steam-pressure canner: _Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner.

-Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans or jars are put in, stagger the second layer.

Use a rack between layers of glass jars.

-Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening).

-Watch until steam pours steadily from vent. Let it escape for 10 minutes or more to drive all air from the canner. Then close petcock or put on weighted gage.

-Let pressure rise to 10 pounds (240 degrees F.j The moment this pressure is reached start counting processing time.

Keep pressure constant by regulating heat under the canner. Do not lower Keep pressure by opening petcock. drafts from blowing on canner.

-When processing time is up, remove canner from heat immediately.

With glass Jars, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open

petcock or take off weighted gage.

Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner.

HOW TO CHECK HOME CANNING JAR~

The first step in home canning should take place long before food and equipment are assembled and ready to go.

Jars and other supplies should be checked prior to the canning session. In that way, you can replace damaged supplies and purchase new ones to avoid costly delays or inconvenience.

Here are some tips to help you.

Cho"slng mason Jars. Jars manufactured especially for home canning generically ar.e called mason jars and must be used when preserving. They are designed with . a specially threaded mouth for proper sealing with mason lids. So, can with standard mason jars only.

Preparing glass Jars. Check all jars, rings, and lids carefully. Discard any with nicks or cracks in top sealing edge and threads that may prevent airtight seals. Rings should be free of dents or rust.

Select the size of closures widemouth or regular - that fits your jar.

Wash jars in hot, soapy water and rinse well. Then place in boiling water for 10-15 minutes. Keep jars in hot water until ready to use. Boil lids according to package directions.

ClOSing glass Jars. Always wipe jar rim clean after food product is packed. Place lid on jar with button side up. Screw rings on finnly, but don't force. Do not re-tighten rings after processing or cooling.

A new lid that snaps down and clicks as the jar cools, providing visible proof of sealing, called Magic Button (R) is made

by Owens-lllinois. Its read button pops up when the seal is broken. The Magic Mason jars that go with the special lids have metric measurements as well as customary U.S. measurements molded on the side.

Jar transfer. Use jar lifter or longhandled canning tongs to transfer jars to and from canner safely: Place hot jars on rack or towel, allowing 2-inches of air space on all sides for jars to cool evenly.

I

j

j I

VEGETABLES GERMAN 4 medium potatoes, cooked and peeled 4 slices bacon 6 green onions, sliced or 1 small onion, chopped 2 Tbsp. sugar 1 Tbsp. flour

POTATO

SALAD

1 tsp. salt 1/4 tsp. celery seed 1/4 tsp. allspice 1 tsp. or 1 cube beef bouillon dash of pepper 1/2 c. water 1/4 c. vinegar

Fry bacon until crisp: drain on paper towel and crumble. Reserve 3 tablespoons drippings.

Cook onion in reserved bacon drippings until tender.

Add sugar, flour, salt, bouillon, celery seed, allspice and pepper; stir until smooth. Stir in water and vinegar; heat until bubbly. Slice warm potatoes and add to sauce mixture with crumbled bacon. Stir gently; heat through. Makes 4-5 servings.

Nancy N aedler BAKED 1 medium zucchini 1 egg, beaten

ZUCCHINI

SLICES

1/2 tsp. salt 4 Tbsp. butter or margarine Parmesan cheese

1 c. bread crumbs

Peel and cut zucchini into 1/ 2-inch slices. Add salt to beaten egg. Dip zucchini slices in egg, then in bread crumbs. Arrange the slices on a cookie sheet.

Sprinkle each slice with Parmesan cheese and dot with butter or marg路arine. Bake at 375 0 for 35 minutes or until brown. Serves 6.

Heidi Wulf CANDIED 1 can sweet potatoes 1/2 c. brown sugar 2 Tbsp. melted butter or other shortening 1 tsp. cinnamon

2032-3

YAMS

1 tsp. salt

1/2- 3 / 4 c. milk paprika marshmallows

- 37-

Mash sweet potatoes. Blend in butter, cinnamon, salt and milk; mix well. Put in greased casserole dish and sprinkle with paprika. Bake at 300째 for about 1/2 hour. Shortly before done, place marshmallow s on top. Remove from oven when marshmallows are golden brown. Do not allow them to melt down.

Laurel Challoner STUFFED 8 large cabbage leaves 1 lb. ground beef

CABBAGE 3/4 tsp. salt 1/2 tsp. thyme 1/2 clove garlic dash of cayenne pepper 1/2 c. tomato sauce

3 Tbsp. chopped onion 2 tbsp. chopped

parsley

Preheat oven to 375째. Wash and blanch cabbage leaves. Drain and dry. Combine remaining ingredients except tomato sauce. Divide meat mixture into 8 equal portions on cabbage leaves. Roll leaves around meat; secure with a toothpick. Place, seam side down, in a covered casserole. Cover with tomato sauce. Bake, covered, 50- 60 minutes.

Carol Flansburgh BAKED 1 can lima beans 1 can butter beans 1 can pork and beans 1 can kidney beans

BEANS 1/2 lb. bacon, cut up and browned 1 tsp. garlic salt 1 c. brown sugar

1 onion, chopped

Pour first 4 ingredients into a large casserole.

Fry bacon and add other 3 ingredients. Bring to a boil. Pour over beans and stir. Bake 1 hour at 350째.

Irene Steffen BROCCOLI 1 lb. fresh broccoli 1 c. shredded Cheddar

cheese 2 eggs, beaten 1/2 c. milk

BAKE

1/2 c. mayonnaise 1 (10 3/4 oz.) can cream of mushroom soup 1/2 c., fine bread crumbs 2 Tbsp. melted butter - 38-

Cook broccoli until barely tender. Put in 9 x 13-inch baking pan or dish. Combine soup, cheese, milk, mayonnaise and eggs. Pour over broccoli.

Combine bread crumbs and butter; sprinkle over top.

Bake at 350 0 for 35 minutes. Makes 6-8 servings.

Irene Steffen OVEN-FRIED 1 c. oil 1/4 c. Parmesan cheese 2 tsp. salt 1 tsp. garlic powder

POTATOES 1 tsp. paprika 1/2 tsp. pepper 8 medium potatoes

Mix all ingredients together except for potatoes.

Cut potatoes into chunks and spread on baking pan.

Cover with the oil mixture. Bake at 375 0 for 1 hour.

Serves 8.

Deb Anderson HEAVENLY

ONIONS

6-8 slices French bread

2 large onions, sliced 1/2 lb. fresh mushrooms, sliced 2 Tbsp. oil 1/2 lb. Swiss cheese, grated

1 can cream of chicken soup 1/2 c. milk 2 tsp. soy sauce salt and pepper to taste

Saute onions and mushrooms in oil. Place in buttered casserole dish. Add layer of sliced, buttered French bread. Mix together remaining ingredients and pour over top. Bake at 350 0 for 30 minutes. Serves 6.

Sandy Zimmerman TABOULEH 1 c. cracked wheat (fine) 2 bunches parsley 2 bunches green onions

1 medium tomato 1/2 c. salad oil 1/2 c. lemon juice salt to taste

Soak cracked wheat in 1 cup water. Finely chop parsley, green onions (use all of the green onions) and green pepper. Cut tomato into small wedges.

2032-3

-39-

Add to cracked wheat when all the water has been absorbed. Add salt and mix well. Add lemon juice and oil to mixture; mix well. Keep refrigerated.

Tania OIConnor LENTIL 1 c. lentils, washed 1 c. rice or bulgur 1 medium onion, chopped

PILAF 4 Tbsp. vegetable oil 4 c. water

Saute onion in oil over medium heat. Add water and salt. Bring to boil. Add lentils and bring to boil. Turn to simmer and allow to set 40 minutes.

Add rice and cook another 30 minutes on simmer.

Tania O!Connor POTATO 3 large potatoes, washed, peeled and thinly sliced 1 pkg. frozen broccoli spears 3 Tbsp. flour 1 c. heated milk

BROCCOLI

BAKE

1 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 4 oz. diced pimentos 1 c. Cheddar cheese, shredded

Preheat oven to 350 0 â&#x20AC;˘ Grease an 8-inch square baking pan. Arrange potatoes on bottom of pan.

Arrange broccoli spears on top of potatoes; set aside.

Melt butter at moderate heat in saucepan. Add flour. While stirring constantly, gradually add milk.

Cook just until thickened. Add seasonings. Pour over vegetables in pan. Sprinkle with pimentos and cheese. Cover with aluminum foil. Bake 45- 50 minutes or until potatoes are tender.

Suz Lundgren TEMPURA Batter: 1 egg yolk 2 c. ice cold water

1/8 tsp. baking soda flour oil (for deep fat frying)

-40-

Mix all the ingredients for batter. Chop your choice of vegetables to a finger size. Suggestions: cauliflower, broccoli, onion, green pepper.

Heat oil to 350째 in a deep pot or an electric frypan. The more oil used, the better it will keep its temperature.

Mary Ellen Carney ZUCCHINI

CASSEROLE

4 medium zucchini, sliced in 1! 2 inch slices 3/4 c. shredded carrots 1/2 c. onion

6 Tbsp. butter

2 1/4 c. herbed stuffing cubes 1 can condensed cream of chicken soup 1/2 c. dairy sour cream

Briefly cook zucchini in boiling water; drain.

Saute onion and carrots in butter. Remove from heat when transparent. Stir in 1 1/2 cups cubes, soup and sour cream. Add zucchini: pour in casserole.

Melt remaining butter and add remaining cubes to butter. Lightly toss these cubes and then sprinkle on top of casserole. Bake at 350째 for 30-40 minutes.

Tom Schleper BAKE-N-CRUMB 8 potatoes 3/4 c. melted butter

POTATOES

1 tsp. salt 3 c. corn flakes

Peel potatoes. Roll peeled potatoes in melted butter and salt. Dip potatoes jn crushed corn flake crumbs. Wrap potatoes in foil. Bake for 1 hour at 375째.

Renee Baumann MARINATED 1 (20 oz.) pkg. carrots 1 large onion 1 green pepper, chopped 3/4 c. sugar 1/2 c. oil 2032-3

CARROTS 1/4 c. vinegar 1 can tomato soup 1 scant tsp. dried mustard 1 tsp. Worcestershire sauce 1 tsp. salt 1/2 tsp. pepper

-41-

Cook and drain carrots. Chop onion and pepper.

Mix all ingredients except for the vegetables. Pour this mixture over cooled and cut-up carrots (coin shape) Let carrots marinate for 2 or 3 days. Add more sugar, if desired.

Mrs. lVIarlene Koch 0

BROCCOLI 1 (10 oz.) pkg. frozen broccoli 1 can cream of chicken soup 1 Tbsp. flour

SUPREME 1/2 c. sour cream 1/4 c. grated carrot 2 Tbsp. grated onion 1/4 tsp. salt 1/8 tsp. pepper

Cook broccoli for 5- 8 minutes in saucepan.

Blend soup and flour. Add sour cream, carrot, onion and seasoning to soup. Pour into 2-quart casserole. Drain broccoli and add to casserole.

Melt 2 tablespoons butter and toss 3/4 cup herbed stuffing in butter. Top the casserole with stuffing cubes. Bake for 30 minutes at 350 0 â&#x20AC;˘ Marlene Koch RICE

PILAF

2 1/2 Tbsp. melted 1/2 c. chopped carrots butter 1/2 c. chopped onion 1 c. rice (not Minute) 1/2 c. chopped celery 1 handful broken -up 1 tsp. garlic salt spaghetti 1/4 c. parsley flakes 2 c. chicken broth (2 c. water plus 2 bouillon cubes) Mix all the ingredients. Put into a casserole dish and bake for 45 minutes at 350 0 â&#x20AC;˘ Delicious with anything!

Sherry Lynn Luedloff

- 42-

Baking Tips COMMON PROBLEMS [Common Failures]

Biscuits Rough biscuits Dry biscuits Uneven browning

Breads (yeast) Porous bread Crust is dark and blisters just under the crust Bread does not rise Bread is streaked Bread bakes unevenly Cakes Cracks and uneven surface Dry cakes

Heavy cakes Sticky crust Coarse grained cake Fallen cakes Uneven color Uneven browning Cookies Uneven browning Soggy Cookies Excessive spreading of cookies Muffins Coarse texture

Tunnels in muffins, peaks in center and soggy texture Pies Pastry crumbles pastry tough Pies do not brown (fruit or custard)

CAUSES OF PROBLEMS [Causes of Failures]

Insufficient mixing Baking in to slow an oven and handling too much Cooking in dark surface pan, too high a temperature and rolling the dough too thin Over-rising or cooking at too low a temperature Under-rising Over-kneading or using old yeast Under-kneading and not kneading evenly Using old, dark pans, too much dough in pan, crowdIDg the oven shelf or cooking at too highs temperature Too much flour, too hot an oven and sometimes from cold oven start Too much flour, too little shortening too much baking powder or cooking at too Iowa temperature Too much sugar or baking too short a period Too much sugar Too little mixing, too much shortening, too much baking powder, using shortening too soft, and baking at too low a temperature Using insufficient flour, under baking, too much sugar, too much shortening or not enough baking powder Cooking at too high a temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans Not mixing well Not using shiny cookie sheet or not allowing at least 2 inches on all sides of cookie sheets in oven Cooling cookies in pans instead of racks Dropping cookies onto hot cookie sheets; not chilling dough; not baking at correct temperature Insufficient stirring and cooking at too low a temperature Overmixing Over-mixing flour and shortening Using too much water and' over-mixing the dough Bake at constant temperature (400-425 degrees ) in Pyrex or enamel pie pan

BREADS,

ROLLS,

PIES

&

PASTRY

POPOVERS 1 c. flour 1 c. milk

2 eggs 1/2 tsp. salt

Combine ingredients and beat with whisk 2 minutes. Do not overbeat! Fill well-buttered forms 3/4 full. Bake at 400 0 for 25 minutes, then at 350 0 for 10 minutes, until golden brown on top. l\'lakes 5 large Popovers.

Betty Teske MONKEY 4 pkg. refrigerator buttermilk biscuits 3/4 c. sugar 1/2 tsp. cinnamon

BREAD 1 c. sugar 1 1/2 sticks margarine 1 tsp. cinnamon

Quarter biscuits and coat with 3/4 cup sugar and 1/2 teaspoon cinnamon. Put in lightly greased angel food pan. Bring 1 cup sugar, 1 teaspoon cinnamon and margarine to a boil. Pour over biscuits.

Bake at 350 0 for 35 minutes.

Deb Anderson OLIVE 3 eggs 2 c. sugar

1 c. oil 2 c. zucchini, peeled a.n.d grated 3 c. flour 1 tsp. baking powder

oil and Add to raisins at 350 0 moving

2032-3

ZUCCHINI

BREAD

1 tsp. salt 1 tsp. baking soda 1/2 c. chopped ripe olives 1/2 c. rcusms 1 c. chopped walnuts or pecans

Beat eggs until fluffy. Add sugar, vanilla, zucchini; blend well. Sift dry ingredients. zucchini mixture; mix well. Stir in olives, and nuts. Pour into greased loaf pan. Bake for 1 hour. Let stand 5 minutes before refrom pan.

Deb Anderson

-43-

ZUCCHINI eggs c. sugar c. grated zucchini tsp. vanilla 1 tsp. soda 3 tsp. cinnamon 1/4 tsp. nutmeg

NUT

BREAD

1 c. oil

3 2 2 3

3 c. flour

1 tsp. salt 1/4 tsp. baking' powder 3/4 c. nuts 1 c. coconut

Mix all ingredients in order; stir well. Pour batter in 2 large or 4 small loaf pans, which were greased and floured. Bake at 325 0 for about 1 hour.

Mary Anne Stuve PINEAPPLE

NUT

BREAD

2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. soda 1 (8 1/2 oz.) can crushed pineapple

3/4 c. brown sugar 3 Tbsp. soft butter 2 eggs 2 c. flour 3/4 c. chopped nuts

Cream sugar, butter and eggs until light.

Add sifted dry ingredients, blending slowly. Add pineapple with juice and nuts; blend together. Pour into greased bread pan. Add topping of the following: 1/2 tsp. cinnamon

2 Tbsp. sugar Bake at

~500

CHERRY 8 1 1 1 4

oz. cream cheese c. butter 1/2 c. sugar 1/2 tsp. vanilla eggs

for 40- 45 minutes.

Donna M. Schulist CHEESE

QUICK

BREAD

2 1/2 c. flour 1 1/2 tsp. baking powder 1/2 c. maraschino cherries 1/2 c. chopped nuts

Blend first 3 ingredients. Add eggs, one at a time; beat well. Add flour, baking powder and vanilla.

Blend in cherries and nuts. Bake 1 hour or so, until

-44-

done, at 325 0 â&#x20AC;˘ Also very pretty made in a Bundt pan with icing or makes 1 large loaf. Freezes well.

Jean Steinhilber WHOLE

WHEAT

1 c. flour 2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon 1/ 4 tsp. nutmeg 1/4 tsp. allspice 1/2 c. whole wheat flour

NUT

BREAD

1/4 c. butter 3/4 c. sugar 2 eggs 2/3 c. milk 1/2 tsp. vanilla 1/2 c. chopped walnuts

Sift together first 6 ingredients. Stir in whole wheat flour. Cream tog'ether butter and sugar. Add eggs; beat well. Add dry ingredients alternately with milk and vanilla to creamed mixture. Stir in nuts.

Pour in a greased 8 1/2 x 4 1/2 x 2 1/2-inch pan.

Bake at 350 0 for 55 minutes. Cool 10 minutes and remove from pan.

Carol Flansburgh BANANA

NUT

BREAD

1/4 c. milk 1/4 c. oil 1 c. mashed bananas 1/2 c. chopped nuts 1/2 tsp. vanilla

1 3/4 c. flour 2/3 c. sugar 2 tsp. baking powder 1/2 tsp. salt 2 eggs

Sift dry ingredients together. Combine eggs, milk, oil and bananas; add to dry ingredients and beat well. Stir in nuts and vanilla. Pour into 9 x 5 x 3-inch greased loaf pan. Bake at 350 0 for 1 hour or until done. Makes 1 loaf.

Jane Reinhardt SNAPPY 1/2 loaf French bread 1/4 c. butter, softened 1 tsp. Italian seasoning 1/8 tsp. garlic powder

2032-3

JACKS 1/2 c. pizza sauce 6 slices Monterey Jack cheese 1/4 c. stuffed green olives

-45-

Split bread in half lengthwise. Place on cookie sheet and slash bread into 6 sections, almost through bread. Stir seasonings into pizza sauce; spread over buttered bread. Sprinkle with olives. Top with cheese, overlapping. Bake at 375 0 until hot and cheese begins to melt. Serves 6.

Deb Anderson APPLE 1 loaf frozen bread

PIZZA 1/2 c. sugar 1/2 c. flour 1 tsp. cinnamon

dough, thawed 2 c. applesauce 1/2 c. butter

Pat doug-h into 9 x 13-inch greased pan. Put applesauce over dough. Blend butter and sugar; add flour and cinnamon. Spread over the top. Bake at 350 0 for 45 minutes.

Deb Anderson ONION 1 (1 1/2 oz.) envelope dry onion soup mix

STICKS 1/4 lb. butter or margarine, softened (1/2 c.)

16 slices sandwich bread

Preheat oven to 375 0 â&#x20AC;˘ Combine soup mix and margarine; mix well with fork. Spread mixture on bread, using approximately 1 1/2 teaspoons per slice.

Cut each slice into 6 sticks. Place in single layer on large baking sheet. Bake for 8-10 minutes or until brown and crisp. Store leftovers in a tightly closed container.

Carol Flansburgh REFRIGERATOR 1/2 c. sugar 1 Tbsp. salt 6 Tbsp. shortening 1 c. boiling water 1 c. cold water

BUNS

2 pkg. dry yeast 1 tsp. sugar 1/4 c. warm water 2 eggs 7 c. flour (approximately)

Pour boiling water over the first 3 ingredients.

- 46-

Add cold water after this mixture melts. In a separate bowl, mix the yeast with the teaspoon of sugar, then add the warm water and let rise. Beat the eggs; mix the sugar, salt, shortening, water and yeast mixture with the eggs. Stir in about 7 cups of flour. Use some of the flour on board, then put 1 cup of flour at a time into the mixture. Stir until the mixture can not be stirred any more.

Turn out on floured board and mix a lot. Keep in refrigerator. Dough will keep in refrigerator for 2-3 days. Shape buns as you desire and let rise at least 5 hours. Bake at 350 0 until light golden brown, 15 minutes.

Pat Robinson KOLACHES 2 c. Bisquick 1 c. sour cream 1 tsp. sugar 1/2 tsp. vanilla

dash of nutmeg powdered sugar pie filling

Mix together all of the ingredients except the powdered sugar; mix with a fork to form a soft dough, about 20 strokes. Turn onto a floured board and knead 20 times. Roll out to 1/2-inch thickness and cut into 2-inch circles. Place on ungreased cookie sheet. Make an indentation with a floured glass in the dough. Fill the indentation with 1 teaspoon of pie filling. Bake at 450 0 for 8-10 minutes, until golden ..

Dust with powdered sugar. Makes 2 dozen.

Carol Coopman MOMTS 1 3/4 c. flour 1 Tbsp. sugar 1/2 tsp. nutmeg

PIE

CRUST

1/2 c. vegetable oil 1/4 c. water

Mix together flour, sugar and nutmeg. Make a well in the center. Add oil and water; mix together with a fork. Roll between two 12-inch squares of waxed paper.

Carol Coopman

2032-3

- 47-

WHOLE

WHEAT

2 c. whole wheat flour 1/2 c. sesame seed

CRACKERS

1/8 c. vegetable oil orange juice (enough to make dough)

Mix together all of the ingredients until a good dough is reached. Roll out and put on ungreased cookie sheets. Cut and prick with fork. Bake at 350 0 until brown on edges.

Sarah Callan GRAHAM

CRACKERS

2 c. flour* 1/2 c. butter 2 Tbsp. brown sugar 2 Tbsp. honey

2 Tbsp,. molasses 3 Tbsp~ milk 2 tsp. 'baking powder

*Half wheat and half white flour is good also.

Cut butter into flour. Add milk, honey and molasses. Add brown sugar and baking powder. (Add more flour if too sticky.) Roll out dough 1/4 inch thick. Cut into squares, 2 x 2 inches. Poke fork holes in. Bake at 375 0 for 10 minutes.

May also use cookie cutters.

Jean Steinhilber SWEET 3 c. scalded milk

3/4 c. sugar 3/4 c. shortening 2 tsp. salt

ROLLS 3 pkg. yeast 2 eggs

flour

Sponge: Add approximately 2-2 1/2 cups flour.

Let rise until bubbly. Add 1 1/2-2 cups flour, until firm, but sticky. Let rise 10 minutes. Knead and let rise again. Prepare pans by greasing; dot with butter and brown sugar. Shape dough into Sweet Rolls, cut and place on pans to rise until double. Sprinkle a little water over baking. Bake at 375 0 for 15- 20 minutes. Yield: 2 pans.

Therese Wawrzy~

-48-

J

Q1BELVS 1 4 1 1

DINNER

c. milk, scalded Tbsp. butter 1/2 tsp. salt 1/2 tsp. sugar

ROLLS

1 beaten egg 1 pkg. dry yeast, in 1/2 c. warm water 3 c. flour

Mix first 3 ingredients and cool. Add remaining ingredients to milk mixture. Stir mixture until mixed.

Cover and let rise 1 hour. Stir down and put in greased muffin tins. Let rise 1 hour, covered. Bake at 375 0 for 20 minutes. Makes 2 dozen rolls.

Pamela Glesner BRAN 1 (15 oz.) box raisin bran 1 c. melted shortening 3 c. honey 4 eggs

MUFFINS 1 5 5 2

qt. buttermilk 1/2 c. flour tsp. soda tsp. salt

Mix bran, honey, flour, soda and salt in large bowl. Add beaten eggs, shortening and buttermilk; mix well. Bake at 400 0 for 15-20 minutes. This batter stores well in refrigerator for 6 weeks.

Laurie Hilden NUTTY 1/2 c. crunchy peanut butter 1/4 c. honey 1/2 c. Cream of Wheat

WHEAT

BALLS

1 Tbsp. walnuts 1 Tbsp. raisins 1 Tbsp. chocolate chips (opt~onal)

Melt peanut butter and honey in saucepan.

Add remaining ingredients; stir. Spoon onto waxed paper.

Denise Hoffman PARSLEY 2 c. sifted flour 3 tsp. baking powder 1 tsp. salt

2032-3

DINNER.

ROLLS

1/3 c. cooking oil

2/3c. milk 1/2 c. chopped parsley -49-

Heat oven to 475 0 â&#x20AC;˘ Sift dry ing-redients into bowl. Pour oil and milk into measuring cup without stirring. Pour all at once into flour. Stir with a fork until mixture cleans sides of bowl.

Rolled Biscuits: Smooth, by kneading dough about 10 times, without extra flour. Roll or pat out 1/4-1/2 inch thick between 2 pieces of waxed paper.

Roll or pat into rectangle, 7 x 13-inches. Remove top paper.

Sprinkle chopped parsley over dough. Roll up, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 9 slices. Place on ungreased baking sheet.

Ethel Koch LEFSE 5 large potatoes 1/2 c. sweet cream 3 Tbsp. butter

1 tsp. salt flour (use 1/2 c. flour toeach c. mashed potatoes)

Boil potatoes. Mash fine; add cream, butter and salt. Beat until light and then let cool. Add flour and roll into ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg, or larger, depending on the size of Lefse desired. Roll each piece round as for pie crust and as thin as possible.

Bake on pancake griddle until light brown, turning frequently so as not to scorch. Use moderate heat. Don't grease pan. When baked, place between clean cloths or waxed paper to prevent dryness.

Serve cold, with butter and sugar and cinnamon.

Grandma Peterson CHEESE 1 pkg. yeast 1/ 4 c. warm water 2 Tbsp. shortening 1 Tbsp. sugar 1 tsp. salt 3/4 c. scalded milk

SNACK

BrrEAD

2 1/4 c. flo ur 1 ebg 5 Tbsp. grated onion 1/4 tsp. salt 1/2 lb. grated Cheddar cheese 1 1/2 Tb sp. sesame seed

-50-

Use 13 x 9-inch pan. Dissolve yeast in warm water. Combine shortening, sugar, 1 teaspoon salt and milk. Blend in yeast and the flour; mix well.

Knead for 3 minutes. Put in greased bowl, cover and let rise for an hour and a half. Press into greased pan. Let rise for 45 minutes.

Combine egg, onion, 1/4 teaspoon salt and cheese. Layer on top of dough. Sprinkle sesame seed on top. Bake 20 minutes at 425 0 â&#x20AC;˘ Terry R. Koch CHEESY 1 loaf French bread 1 (8 oz.) jar Cheez Whiz

GARLIC

BREAD

1/4 c. butter, softened 1/4 tsp. garlic powder 1 Tbsp. parsley flakes

Slice the bread in I-inch . slices. Mix all remaining ingredients. Spread this mixture in between each slice. Wrap in aluminum foil. Bake at 250 0 for 25 minutes.

Marcia Winter SOP AIPILLAS (Deep Fried Bread) 1 1/2 c. flour 2 tsp. baking powder 3/4 tsp. salt 2 Tbsp. shortening

1/2 c. warm water vegetable oil for frying (depth of 3 inches)

Combine flour, salt and baking powder; cut in shortening until it resembles coarse meal. Add water. On lightly floured surface, knead dough for 5 minutes. Cover and let rest for 15 minutes. Heat oil to 400 0 â&#x20AC;˘ Divide dough in half. Roll out into 8-inch circles, at 1/8-inch thickness. Cut into 4 or more equal wedg'es. Deep fry wedges for 3 minutes, turning frequently. They will puff up and brown. Set on paper towels to drain. Serve with butter and honey.

Terry R. Koch LEMONADE 1 1/2 c. flour 2032-3

BREAD

2 tsp. baking powder - 51-

2 eggs 1/2 (6 oz.) can frozen concentrate for lemonade, thawed

1 c. sugar 1/2 c. shortening 1/2 c. milk

Spoon flour into measuring cup; level off with spatula. Sift with baking powder. Combine sugar, shortening, milk, eggs, sifted flour a.T1d 1 tablespoon of lemonade concentrate. Beat with electric mixer 3 minutes on medium speed. Pour batter into wellgreased 9 x 5 x 3-inch loaf pan. Bake at 350 0 for 50- 60 minutes or until loaf tests done.

Loosen bread from edges of pan. Brush with remaining lemonade concentrate. Cool 5 minutes; re-,move from pan. When loaf is cool, sprinkle with confectioners sugar, if you wish. Makes 1 loaf.

May also use orange concentrate.

Tania O! Connor MONTANA

PUMPKIN-PECAN

1/4 c. chopped pecans 1/4 c. chopped orang'e rind or citron 3 eggs, lightly beaten 2/3 c. packed brown sugar

PIE

1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 t sp. allspice 1 c. evaporated milk 1 (9-inch) unbaked pie shell (your own)

Scatter pecans and rind over bottom of pastry shell. Lightly beat eggs in bowl. Stir in pumpkin, spices and milk. Pour into shell. Bake in hot oven, 425 0 , for 15 minutes, then lower temperature to moderate, 350 0 , and bake for 25 minutes or until filling is set. Cool pie to room temperature before serving.

Garnish with whipped topping and chopped pecans.

Serve with a Montana smile.

Lori Jean Hoffman

-52-

1

Candy Testing Thermometer Test:

Check candy thennometer in boiling water. If it doesn't register 212 degrees, add or subtract the same number of degrees in recipe. Always make sure candy thennometer is covered with liquid, not just foam. Clip it to the side of the pan after syrup boils.

Cold-Water Test:

Remove candy from fire. Drop a little syrup into small bowl of very cold, but not ice cold, water. Use a fresh cupful of cold water for each test. Fonn into ball with fingers, if possible.

CANDY

DEGREES

STAGE, .

COLD WATER TEST

230-234 degrees

Thread

Syrup spins 2-inch thread when dropped from spoon

Fudge, Fondant

234-240 degrees

SoftBall

Candy will roll into soft ball but quickly flattens when removed from water

Divinity, Caramels

244-248 degrees

Firm ball

Candy will roll into a firm ball but not hard ball which will not lose its shape upon removal from water.

Taffy

250-266 degrees

Hard ball

Syrup forms hard ball, although it is pliable

Butterscotch

270-290 degrees

Light Crack

Candy will fonn threads in water which will soften when removed from water

Peanut Brittle

300-310 degrees

Hard Crack

Candy will fonn hard, brittle threads in water which will not soften when removed from water

Caramelized Sugar

310-321 degrees

Caramelized

Sugar first melts, then becomes a golden brown and will fonn a hard, brittle ball in cold water

CAKES,

COOKIES,

FROSTINGS

BLUEBERRY 1 c. butter 1 3/4 c. granulated sugar 4 eggs 1 tsp. vanilla 3 c. flour

&

CRUMB

CONFECTIONS

CAKE

1 1/2 tsp. baking powder 1 (21 oz.) can blueberry pie filling 2 Tbsp. Crisco shortening 1 1/2 Tbsp. cinnamon

Cream softened butter with sugar in a large bowl. Add eggs, one at a time. Beat in between each new addition. Stir in vanilla and baking powder.

Add the flour gradually, one cup at a time. Grease 9 x 13-inch pan with the shortening. Spread 2/3 of the batter in the pan. Spread the pie filling over the batter. Cover this with the remaining batter, by blopping the batter on top of the pie filling. It will not cover completely. Bake at 325 0 for 45 minutes.

Sift cinnamon on top while still warm. Drizzle a creamy powdered sugar glaze over the cake.

Karen Deisting CHOCOLATE 4 4 1 3

eggs c. sugar 1/2 c. salad oil sq. unsweetened chocolate, melted 3 c. flour

ZUCCHINI

CAKE

1 1/2 tsp. baking powder 1 tsp. soda 1 tsp. salt 3 c. grated chocolate 1/2-1 c. chocolate chips

Beat eggs; add sugar, then oil and melted chocolate. Beat this well. Add flour, soda, salt and baking powder; mix well. Add the grated zucchini. nuts and chocolate chips. Pour into large Bundt pan, greased and floured. Bake at 350 0 for 65-75 minutes or longer. Test with toothpick. Cool 10 minutes before removing from pan.

Angie Willger PEANUT 1/2 c. butter 2032-3

BUTTER

CAKE

1/4 c. peanut butter - 53-

1 c. brown sugar 2 eggs 1 t sp. vanilla 2 c. flour

1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk

Cream butter, peanut butter and sugar together.

Add eggs, one at a time, mixing after each. Mix in vanilla. Beat in dry ingredients alternately with buttermilk. Pour into 9 x 13-inch greased and floured pan. Mix together the following and set aside: 1/2 c. butter 2 Tbsp. flour

2/3 c. sugar

After batter is poured into pan , sprinkle above mixture on top of batter, then sprinkle 1-2 cups chocolate chips on top. Bake at 350째 for 25 minutes.

Margene Toraason CHOCOLATE

PISTACHIO

1 pkg. white cake mix 1 pkg. instant

CAKE

1 tsp. almond flavoring 4 eggs 1/2 (16 oz.) can Hershey's chocolate syrup

pistachio pudding mix 1/2 c. oil 1 c. water

Mix cake mix and dry pudding. Add almond flavoring, water and oil. Beat well, adding eggs, one at a time. Beat until smooth. Pour 1/2 of mixture in greased tube pan. Add chocolate syrup to the other 1/2 of mixture. Pour second mixture over the first mixture. Do not mix layers together. Bake at 350째 for 45 minutes or until done.

Needs no frosting. Will become moist when stored in a tight container for several hours.

Lenore Steffen CHOCOLATE 1 c. margarine 2 1/2 c. powdered sugar 4 egg yolks 2 eg'g whites

MINT

CAKE

1/2 c. melted chocolate chips 2 Tbsp. creme d~ menthe, or mint flavoriI!-g' and green food coloring 1 Tbsp. egg white 1 (lO-inch) angel food cake - 54-

Stir butter to soften. Add sugar and cream until very light and fluffy. Add egg' yolks, one at a time; beat well. Set aside 1/2 of mixture. To 1/2, add 2 egg whites and partially cooled chocolate.

Beat until light and fluffy. Cut cake in 5 layers.

Spread bottom layer with chocolate frosting, spread the next one with mint frosting, etc. Should end up with chocolate on top.

Not nutritious, but delicious!

David Derdzinski HONEY

CHOCOLATE

2 eggs 1/2 c. butter 1 3/4 c. honey 1 t sp. vanilla 1 tsp. salt

CAKE

1/2 c. cocoa 1 1/4 c. water 2 1/2 c. flour 1 1/2 tsp. soda

Cream butter. Add honey and eggs; mix welL Add other ingredients and mix. Bake at 350 0 for 35 minutes.

Laurie Hilden PINA

COLADA

1/3 c. dark rum 1 (4- serving size) pkg. coconut cream instant pudding mix 1 pkg. white cake mix

PUDDING

CAKE

4 eggs

1/2 c. water 1/4 c. oil 1 c. flaked coconut

Blend all ing-redients except coconut and beat 4 minutes at medium speed. Pour into 2 greased and floured layer cake pans. Bake at 350 0 for 25-30 minutes. Cool 15 minutes and remove; coolon racks.

Fill and frost with frosting'. Sprinkle with coconut.

Chill. Refrigerate leftover cake.

Pina Colada Frosting: 1 (8 oz.) can crushed pineapple and juice 1 pkg. coconut cream instant pudding 2032-3

1/3 c. dark rum 1 (9 oz.) container whipped topping

- 55-

Combine crushed pineapple and juice, pudding and rum; beat until well blended. Fold in whipped topping.

Heidi Wulf CRINKLY

GINGERSNAPS

3/4 c. shortening 1 c. sugar 1/4 c. molasses 1 egg 2 c. flour

1 tsp. cinnamon 1 tsp. ginger 2 tsp. soda 1/2 tsp. cloves 1/2 tsp. salt

Cream shortening and sugar. Add molasses and egg; beat well. Sift flour, soda, cinnamon, cloves, ginger and salt; add to mixture. C hill well.

Roll dough into balls, dip in sugar and place on cookie sheet. Bake at 375 0 for 8-10 minutes.

Laurel Challoner SOUTHERN 1 stick butter 1 (3 oz.) pkg. cream cheese 1 c. flour

TASSIES 1 egg 1 c. brown sugar 1 tsp. vanilla pecans

Mix like pie crust the first 3 ingredients.

Divide into 24 equal parts and line tiny muffin tins or 12 reg'ular muffin tins. Break up a pecan in each.

Beat the egg, brown sugar and vanilla together.

Pour over nut meats, filling about 2/3 full. Top with a whole pecan. Bake at 325 0 for 30 minutes. Store in a covered container.

Susan Robinson CHOW

MEIN

1 (6 oz.) pkg. chocolate chips

NOODLE

COOKIES

1 (6 oz.) pkg. butterscotch chips 3 c. chow mein noodles

Melt the chips in double boiler; stir in the noodles. Drop by teaspoon on waxed paper- and coo:.

Mary Anne Stuve -56-

CHOCOLATE 1 1 2 1 2

CHIP

c. honey c. butter (oil) eggs tsp. vanilla 1/4 c. whole wheat flour

COOKIES

1 c. bran 1 tsp. baking soda

1/4 c. water 12 oz. chocolate chips

Mix honey and butter (cream); add eggs and vanilla separately. Mix flour, bran and soda, then mix the wet ingredients with the dry ingredients, alternately with water. Then add chocolate chips.

Bake 7-8 minutes at 350 0 â&#x20AC;˘ Jane Reinhardt DOUBLE

CHOCOLATE

1 1/2 c. sugar 1 c. butter or margarine, softened 1 egg 1/4 c. water 1 tsp. vanilla 1 1/4 c. flour

OATMEAL

COOKIES

1/3 c. cocoa 1/2 tsp. baking soda 1/2 tsp. salt 3 c. rolled oats (quick or regular) 1 (6 or 12 oz.) pkg. chocolate chips

Measure and mix together the flour, cocoa, baking soda and salt; set aside. Cream together the sugar, butter, egg, water and vanilla. Stir in dry ingredients; stir in oats and chocolate chips.

Drop dough by rounded teaspoonfuls 2 inches apart onto un greased cookie sheet. Bake at 350 0 for 10- 12 minutes, until almost no indentation remains when lightly touched. Immediately remove from cookie sheet.

Makes 100 cookies.

Bette Hanson PEANUT 4 Tbsp. cocoa 2 c~ sugar 1 c. milk

BUTTER

FUDGE

1/2 c. peanut butter 1 tsp. vanilla

Mix cocoa and sug'ar; add milk. Boil until it forms a soft ball. Take off heat; add peanut butter and vanilla. Put in buttered pan. Cut before it gets . hard.

Heidi Wulf - 572032-3

CHOCOLATE saltine crackers 1 c. sugar 1 c. margarine

BARK

1 (12 oz.) bag semi-sweet real chocolate chips 1/2 c. walnuts, chopped

Line jellyroll pan with aluminum foil. Place saltine crackers (1 package equal to 40 crackers) on top of foil.

Melt together the margarine and sugar; boil for 3 minutes. Pour this mixture over crackers and bake at 425 0 for 8 minutes. Sprinkle chocolate chips over crackers. Let melt and then spread with a knife.

Sprinkle chopped nuts on top. Refrigerate for several hours or overnight. Break into bite-size pieces.

Leslie Koepke SNOWFLAKE 1 c. sugar 1 qt. milk, scalded 2 eggs, beaten

ICE' CREAM 1 Tbsp. vanilla 1/4 tsp. salt

Combine eggs, salt and sugar; stir in milk.

Cook in double boiler until mixture coats a spoon, 5 minutes, stirring constantly. Add vanilla and cool to room temperature. Pour into large bowl. Add snow until mixture becomes stiff and frozen.

Priscilla D. Kesting WHOLE

WHEAT

1 c. butter 1/2 c. brown sugar 1/2 c. honey 1 Tbsp. molasses 1 egg 2 Tbsp. milk

OATMEAL

COOKIES

1 tsp. salt 1 1/2 c. whole wheat flour 1 1/2 c. oatmeal 3/4 c. chopped nuts 3/4 c. coconut 1 c. raisins

In large mixing bowl, cream butter, brown sugAr. honey, molasses, egg and milk until light and fluffy. Blend in remaining ingredients. Chill dough several hours or overnight. Shape 2 tablespoons into a ball and place on greased baking sheet. Flatten

-58-

with a floured glass to 1/2 inch. Bake at 350 0 for 12-14 minutes. Cool slightly before removing from baking sheet. Makes 3 dozen 3 1/2-inch cookies.

Marcia Winter PEANUT 1 (10 oz.) pkg. chopped dates 1 c. chopped walnuts 2 c. powdered sugar

B UTTER

LOGS

1 1/2 c. peanut butter 2 Tbsp. butter 1 (12 oz.) pkg. chocolate chips 1/4 bar paraffin

Mix dates, walnuts, sugar, butter and peanut butter. Make into finger-size log shapes. Refrigerate overnight.

Melt chips and paraffin in double boiler. Dip logs in this chocolate and put on waxed paper to dry.

Marcia Winter WILDFLOWER wild milkweed flower bunches

CRISPIES

your favorite pancake or fritter batter oil (for deep fat frying)

Gather wild milkweed flower bunches, using buds that are just opening. Wash the milkweed flower well. Dip in the batter that you have chosen to prepare. Deep fat fry until golden brown. Drain. Serve as a vegetable or an appetizer.

Anita Wilson PEANUT 2 c. powdered sugar 2 c. crushed graham crackers

BUTTER

BARS

2 c. semi-sweet chocolate chips 2 sticks butter or margarine 1 c. peanut butter

Combine the sugar and the crackers. Melt the butter and the peanut butter. Combine both of these 2 mixtures and press into 9 x 9-inch pan. Cover this crust with melted chocolate chips.

Lisa Knox 2032-3

-59-

PHILADELPHIA -STYLE SOFT (Yield: 15) 4 1/2 c. flour 1 1/3 c. warm water 1 c. kosher coarse salt

PRETZELS

1 0/4 oz.) pkg. dry yeast 1 Tbsp. lye

Mix yeast with water; combine yeast water with flour. Mix and knead. Let rise in covered bowl for 30 minutes; knead again.

Take 1/2 fistful, roll and twist into desired shape. Continue until all the dough is used. Put lye into 2-quart pot (not aluminum, must be stainless steel) of cold water. Heat until steam rises. Do not boil! Dunk rolled dough in the lye solution for approximately 45 seconds or until pretzel rises. Remove and place on greased cookie sheet.

Sprinkle with salt. Bake at 425 0 for 15- 20 minutes or until golden brown. Serve hot with mustard.

Sandy Zimmerman RHUBARB

CAKE

c. shortening

2 c. flour 3 c. rhubarb, finely chopped 1 egg 1/2 bottle red sugar 1 tsp. soda 2- 3 Tbsp. cinnamon hearts 1 c. sour milk (put soda in milk) 1;' 2

1 1/2 c. sugar 1 i 2 tsp. salt

Preheat oven to 350 0 â&#x20AC;˘ Cream the shortening and sugar. Add salt and beat in egg. Alternate, adding the sour milk and soda mixture with the flour, beginning and ending with flour. Stir in the rhubarb.

Add the red sugar and cinnamon hearts. Place in a greased 9 x 13-inch cake pan. Sprinkle top of cake with mixture of: 1/3 c. sugar

1 tsp. cinnamon Tania O'Connor

CHOCOLATE 1/2 c. margarine 1/2 c. oil

ZUCCHINI

CAKE

1 3 / 4 ' c . su gar 2 eggs 60-

-

1/2 tsp. baking powder 1 tsp. soda 1 tsp. salt 2 c. g-rated zucchini

1 tsp. vanilla 1/2 c. sour milk 2 1/2 c. flour 4 tsp. cocoa

Mix all ingredients together. Pour into 13 x Sprinkle chocolate chips and nuts on top. Bake at 325 0 for 40-45 minutes.

Tania OlConnor 9 x 2-inch pan.

LAZY

DAISY

1 1/4 c. boiling wate'r 1 c. oatmeal 1/2 c. butter 1 c. white sugar 1 c. brown sugar 1 tsp. cinnamon

OATfvIEAL

CAKE

1 tsp. vanilla 2 eggs 1 1/2 c. flour 1 tsp. salt 1/2 tsp. soda 1/4 tsp. nutmeg

Pour boiling water over oats; let stand 20 minutes. Beat butter until creamy. Add sugars and beat until fluffy. Blend in vanilla and eggs; stir in oats.

Sift together the flour, soda, salt and spices. Add to creamed mixture; mix well. Pour into greased and floured pan. Bake in preheated 350 0 oven for 50-55 minutes.

For frosting, combine the following ingredients: 1/4 c. butter 3 Tbsp. cream 1/2 c. brown sugar

1/3 c. nut meats 3/4 c. coconut

Spread frosting over cake.

Broil until bubbly.

Jill !\L Briesemeister

APPLESAUCE 1 c. shorteiring 1 c . brown sugar 1 c. . white sugar ? eggs 1 tsp.路 soda 1 pt. applesauce

1 1 1 1 2 1

CAKE

qt. flour tsp. cloves tsp. salt tsp. cinnamon tsp. nutmeg 1/2 c. raisins

Cream shortening and sugars; add eggs.

2032-3

-61-

Combine soda and applesauce; add to sugar mixture.

Combine dry ingredients; add slowly to sugar mixture.

Add raisins. Pour into greased and floured 9 x I3-inch pan. Bake for 30 minutes at 350 0 â&#x20AC;˘ May top with powdered sugar or powdered sugar frosting.

Terry R. Koch

**

EXTRA

RECIPES

- 62-

**

Substitutions 1 c. whole milk

Y2 c. evaporated milk and '12 c. water '12 c. condensed milk and '12 c. water (reduce sugar in recipe) 4 T. powdered milk and 1 c. water.

4 T. nonfat dry milk plus 2 t. shortening and 1 c. water

1 c. sweet milk and 1 T lemon juice or vinegar 1 c. sweet milk mixed with 1 T. lemon juice or 1 T. vinegar or 1 % t. cream of tartar 1 c. sweet milk 1 c. sour milk or buttermilk plus Y2 t. baking soda 1 c. sour, heavy Y3 c. butter and % c. cream (for sour milk milk recipe)

1 c. sour milk

1 c. sour, thin cream (for sour milk recipe) 1 c. butter or margarine (for shortening)

1 l-oz. square

3 T. butter and % c. milk 4/5 c. bacon fat (clarified), increase liquid in recipe If.I c. % c. chicken fat (clarified), increase liquid in recipe If.I c.)

7/8 c. cottonseed, com, nut oil (solid or liquid) 7/8 c. lard and salt Y2 c. suet and salt (increase liquid in recipe If.I c.)

1 c. sifted cake flour 1 c. sifted allpurpose flour 1 whole egg

1 c. canned tomatoes 1 c. molasses 1 c. honey 1 c. granulated sugar 1 t. baking powder

Y2 to % T. cornstarch or 1 T. flour (for thickening) 1 T. minute tapioca or 1 whole egg, 2 egg whites or 2 egg yolks

1 Y3 c. brown sugar or 1 Y2 c. powdered sugar If.I t. baking soda plus Y2 t. cream of tartar

lIb. cornmeal lIb. cornstarch 1 lemon rind 3-4 med. oranges 1 orange rind 23 soda crackers 15 graham crackers

3 cups 3 cups 1 Tbsp. grated 1 cup 2 Tbsp. grated 1 cup crumbs 1 cup crumbs

Sizes of Cans No.1 can

1 Y2 cupfuls used for baked beans, meats, soups, fruits, vegetables.

No.1 (tall)

2 cupfuls

No.2 can

2 Y2 cupfuls used for beans, peas and com.

No.2 Y2 can

3 Y2 cupfuls used for tomatoes, spinach, beets and pumpkin.

No.3 can

4 cupfuls

No. 10 can

1 gallon used for both fruits ~d vegetables.

No.5 can

7 cupfuls (almost Y2 gallon) used for fruit juice.

3 T cocoa plus Y2 T. shortening

chocolate 1 T. cornstarch 2 T. flour (approx.) (for thickening)

1 c. minus 2 T. sifted all-purpose flour 1 c. plus 2 T. sifted cake flour 2 egg yolks, plus 1 T. water (in cookies, etc.) or 2 eggs yolks (in custards, etc.)

1 Y3 c. cut-up fresh tomatoes, simmered 10 min.

1c. honey % c. sugar plus If.I c. liquid

DESSERTS. FANTASY

JELLO

1/4 tsp. almond 1 (21 oz.) can cherry pie filling 1 (8 1/4 oz.) can crushed pineapple, drained

1/4 c. lemon juice 1 can sweetened condensed milk 1 (9 oz.) carton Cool Whip

Mix all the ingredients together, adding pineapple and cherries last. Chill a few hours before serving.

Jean Steinhilber NO-BAKE 1 (9-inch) pie shell, baked and cooled 4 c. apples (4 medium) 1 1/2 c. water 1/2 tsp. cinnamon 1 Tbsp. butter

APPLE

PIE

1 (3 oz.) pkg. jello (peach or apricot) 1 (4 oz.) pkg. vanilla pudding and pie filling 1/2 tsp. nutmeg

Peel, core and slice apples. Combine apples, water, the 2 spices and butter. Bring to a boil.

Reduce heat and simmer for 5 minutes. Stir in jello, then add pie filling mix. Blend well and bring' to boil over high heat. Remove from heat and let stand 5 minutes. Pour into pie shell.

Topping: 1/2 c. graham crackers, crushed

1 Tbsp. granulated sugar 2 Tbsp. melted butter

Mix crumbs with sugar and butter. Sprinkle over pie filling. Chill until set, about 3- 4 hours.

Ethel Koch FRENCH

SILK

1 (8-or 9-inch) pie shell, baked 1/2 c. butter, softened 3/4 c. sugar 2 eggs 2032-3

CHOCOLATE

PIE

2 oz. unsweetened chocolate, melted (2 sq.)

1 tsp. vanilla whipped cream chopped nuts -63-

I

Bake pie shell. In medium bowl, cream marga-i rine and sugar until fluffy. Add eggs, one at a time, beating at medium speed 2 minutes after each addition.

B lend in chocolate and vanilla. Spoon into cooled pie shell. Chill 2 hours or until served. Serve with whipped cream and nuts. Makes 8- or 9-inch pie.

Nancy N aedler J ICE

CREAM

1 qt. milk 2 Tbsp. flour 2 c. sugar 2 eggs

1 qt. cream 1 Tbsp. vanilla lots of ice salt

Scald the milk. Mix flour 'and sugar; sift slowly into milk. Beat eggs lightly and add to above.

Be sure the sugar is mixed in well. Cool. Add cream and vanilla. Place in ice cream路 maker and dash for approximately an hour. Check the consistency about every 20 minutes. Use the salt on the ice to keep it melting fast. Place in freezer about 3 hours or until hard enough to eat.

Susan Woodruff NINA'S

CHOCOLATE

TORTE

1-1 1/2 pkg. chocolate 1/2 pt. whipping cream wafers (cookies) 1/2-1 tsp. vanilla 2 Tbsp. granulated sugar (about) Whip cream until stiff. If stiff enough, pour in a little plain cream (a little at a time), being careful not to turn to butter. Add sugar (gradually) and vanilla, both according to taste. Lay wafers in a single layer in the bottom of a fairly flat round dish.

Cover well with cream. Continue layering as such.

The final layer should be cream. Refrigerate and let stand for at least 8 hours before serving.

Laurel Challoner APPLE 2 1/2 c. flour 1 Tbsp. sugar

SLICES 1 tsp. salt 1 c. shortening

- 64-

1 egg, separated 2/3 c. crushed corn flakes

5 c. sliced apples 1 1/2 c. sugar 1 tsp. cinnamon

Mix shortening with first 3 ingredients. Add enough milk to egg yolk to make 2/3 cup. Add to shortening mixture and roll 1/2 out to 15 x ll-inch size. Place in greased 9 x 13-inch pan and cover with corn flakes, then apples, cinnamon and sugar.

Roll out other 1/2 of dough and place on top. Spread egg white on top. Bake at 400 0 for 40 minutes.

Margene Toraason CHOCOLATE 1 1 1 2 3

REVEL

BARS

2 tsp. vanilla ,.., 2 1/2 "'. flour 1 tsp. soda 1 tsp. salt

c. butter c. brown sugar c. honey eggs c. quick oatmeal Filling:

12 oz. chocolate chips 1 (15 oz.) can sweetened condensed milk

2 Tbsp. butter 1/2 tsp. salt 2 tsp. vanilla

Cream butter and sugar until light and fluffy.

Mix in honey, eggs and vanilla. Sift flour, soda and salt. Stir in oatmeal. Add dry ingredients to creamed mixture; set aside.

To make filling, mix chocolate chips, milk, butter and salt together; melt. When smooth, add vanilla. Spread 2/3 of oatmeal mixture in the bottom of 15 1/2 x 10 I/2-inch baking pan. Cover with chocolate mixture. Dot with remaining oatmeal mixture.

Bake at 350 0 for 25-30 minutes.

Laurie Hilden PUMPKIN 2 1 2 2 4

c. flour tsp. soda tsp. cinnamon c. sugar eggs

2032-3

BARS

1 c. nuts (optional) 2 tsp. baking powder 1/4 tsp. salt 1 tsp. pumpkin pie spice -65-

2 c. pumpkin

1 c. salad oil

Frosting: 1 tsp. vanilla 2 c. powdered sugar 1 tsp. milk

.1 (3 oz.) pkg. cream

cheese 1/2 c. butter

Mix all ingredients in a bowl. Put in a large greased cookie sheet (with sides). Bake 20 minutes at 350 0 â&#x20AC;˘ When cool, frost with the above frosting.

Susan Woodruff DATE 1 1 3 1

c. oleo or butter lb. dates, cut up eggs 1/2 c. sugar

BARS 1/2 c. chopped nuts 6-7 c .. Rice Krispies 2 C.Coconut

Use 10 x 15-inch pan. In a skillet on low heat, heat butter. Add dates and stir. Beat the eggs and sugar. Pour over date mixture and stir continuously over heat until thick and the mixture leaves the sides of the skillet, about 25- 30 minutes. Pour over nuts and Rice Krispies and stir well. Line a cookie sheet with coconut (well covered). Press mixture over coconut and top with coconut, pressing lightly. Cut into bars and enjoy!

Donna Schulist COCONUT 2 c. sifted flour 1 tsp. baking powder 1 tsp. salt r> 1 '-'. butter 2 c. packed brown sug'ar

PECAN

BARS

2 eggs 2 tsp. vanilla 1 (31/20z.) can flaked coconut 1 c. chopped pecans

Sift together dry ingredients. Cream butter well. Add brown sugar, eggs and vanilla; beat.

Add dry ingredients; mix well. Stir in cocoriut and

-66-

pecans. Spread in buttered 9 x 13-inch pan and bake at J:JUV for 30 minutes. Cool; sprinkle with powdered sugar.

Carol Flansburgh FUDGE 2 2 2 2

NUT

c. brown sugar eggs t sp. vanilla 1/2 c. flour

BARS

1 tsp. baking soda 1 tsp. salt 3 c. quick oats

Fudge Nut Filling: 1 (12 oz.) pkg. semisweet chocolate chips 2 Tbsp. butter 1/2 tsp. salt

1 can sweetened condensed milk 1 c. chopped nuts 2 tsp. vanilla

Filling: In saucepan over boiling water, mix together the chocolate chips, milk, butter and salt.

Stir until mixture is smooth. Stir in nuts and vanilla.

Spread about 2/3 of oatmeal mixture in bottom of a greased 15 1/2 x 10 1/2 x I-inch pan. Cover with chocolate mixture. Dot with remainder of oatmeal mixture and swirl it over chocolate fillin g. Bake at 350 0 for 25-30 minutes.

Susan Robinson BUTTERFINGER 1 angel food cake, broken into pieces 1 pt. whipping cream 3- 4 large B utterfinger candy bars, crushed

CANDY

BAR

DESSERT

1/4 c. soft butter 1 c. powdered sugar 4 eggs路 1 t sp. vanilla

Beat butter, sugar, egg yolks and vanilla together until smooth and fluffy. Beat cream until stiff. Beat egg whites until stiff. Fold egg yolk mixture into whipped cream. Fold in egg whites.

In 9 x 13-inch pan, put 1/2 of broken cake pieces, then cover with 1/2 the cream mixture and then 1/2 of the crushed candy bars. Repeat above, ending

2032-3

-67-

with a layer of crushed ~:;andy bars on top. Refrigerate.

Note: Candy bars can be' crushed between waxed paper.

Heidi Wulf LEMON SQUARES 1 c. flour 1/2 c. butter 1/4 c. powdered sugar 2 eggs, beaten

2 Tbsp. lemon juice 1 c. sug~" 2 Tbsp. flour 1/2 tsp. bakirrg powder

Mix 1 cup flour, butter and powdered sugar.

Pat into 8-inch square pan. Bake 20 minutes at 350 0 • Mix eggs, lemon juice, sugar, 2 tablespoons flour and baking powder. Put on' top of first mixture and bake 25 minutes at 350 0 • Glaze: 1 1/2 c. powdered sugar

1 tsp. vanilla 1 Tbsp. milk

Make frosting of the above 3 ingredients and ice the bars. Makes about 2 dozen bars.

Terry R. Koch ROONEY 1 pkg. Pillsbury Plus white cake mix 1 1/4 c. rolled oats 1/2 c. butter, softened 1 egg

DREAM

SQUARES

1 (21 oz.) can cherry pie filling 1/2 c. chopped nuts 1/4 c. firmly packed brown sugar

Heat oven to 350 0 • Grease 13 x 9-inch pan.

In bowl, combine cake mix, 6 tablespoons margarine and 1 cup oats. Mix until crumbly. Reserve 1 cup for topping. To remaining crumbs, add egg and mix until well blended. Press into prepared pan. Spread filling over crust.

To reserved crumbs, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts and sugar. Beat - 68-

until mixed. Sprinkle over cherry mixture. Bake for 35 minutes or until golden brown at 350 0 â&#x20AC;˘ Cool completely. Serve with¡ 'Nhipped cream.

Dan Rooney SCOTCHEROOS 1 c. white syrup 1 c. white sugar 1 c. peanut butter

6 c. Rice Krispies : 6 oz. chocolate chips 6 oz. butterscotch chips

Combirre>white syrup and white sugar. Bring to a boil. Stir in peanut butter. Add Rice Krispies.

Spread in 9 x 13-inch pan. Using a double boiler, melt chocolate and butterscotch chips. Spread over the bars.

Laura L. Quale PEANUT

BUTTER

1/2 c. peanut butter 1/2 c. butter 1/2 c. sugar 1/2 c. brown sugar 1 egg 1/2 tsp. vanilla

TEMPTATIONS

1 1/4 c. sifted flour 3/4 tsp. soda 1/2 tsp. salt 1 (10 oz.) box miniature chocolate peanut butter cups

Cream butter, peanut butter and sugars together. Beat in egg and vanilla. Blend in flour, soda and salt to form dough. Shape dough into I-inch balls and place into small 1 1/2 -inch muffin tins. Bake 8-10 minutes. Immediately remove and push peanut butter cups into center of each until top of peanut butter cup shows. Let cool.

Teresa Novinska PEANUT 1/2 c. butter, softened plus 1/4 stick more 1 2/3 c. crunchy peanut butter

BUTTER

BARS

1 1/2 c. crushed graham crackers 3 c. powdered sugar

Topping: 1/2 c. butter 2032-3

1 c. chocolate chips -69-

Butter a 9 x 13-inch pan. Mix ingredients (except the topping ingredients) until well blended.

Pat firmly in the pan.

Melt the butter and chocolate chips. Spread on top of bars. Cool.

Teresa Novinska NO-BAKE

PEANUT

BUTTER

COOKIES

1/4 c. sugar

1 c. corn flakes

1/ if c. light corn syrup

1/2 c. peanut butter

In medium glass bowl, blend sugar and syrup.

Microwave on high for 2 1/2-3 minutes or until full boil. Stir in cereal and peanut bulter. Drop by spoonful on waxed paper.

Noreen S. Koch COFFEE

SCOTCH

DESSERT

1 (4 oz.) pkg. instant

1 c. vanilla ice cream butterscotch pudding 1/4 c. coarse graham mix cracker crumbs 1 tsp. instant coffee powder

Prepare pudding and pour into 4 serving dishes.

Chill for a short time, approximately an hour. At serving time, mix coffee with ice cream. Spoon on top of pudding. Sprinkle with crumbs.

May also driz zle chocolate syrup on top as added garnish.

Mrs. Pam Koch GLAZED 1 c. milk

3 Tbsp. butter

1/2 c. sugar 1/2 tsp. salt

ORANGE

ROLLS

1 1/2 pkg. dry yeast 3 eggs 4 1/2 c. sifted flour

Butter Mixture: 6 Tbsp. butter 1/2 c. sugar

1 1/2 tsp. grated orange rind,

-70-

Frosting: 2 c. confectioners sugar

3-4 Tbsp. orange juice

Scald milk. Place in mIxmg bowl and cool to lukewarm. Add butter, sugar, salt and yeast. Let stand for 3 minutes. Add eggs and 1 cup flour; beat well. Add enough of remaining flour to make moderately stiff dough. Knead 10 minutes. Cover and let rise 10 minutes. Divide in half. Roll out. Spread with butter mixture. Roll up and slice into rolls. Let rise until double. Bake 15 minutes at 350 0 â&#x20AC;˘ Drizzle powdered sugar frosting over warm rolls.

Anne Willger EASY

DANISH

KRINGLE

powdered sugar frosting 2 c. flour 1/2 c. margarine red or green cherries 1/2 c. butter slivered almonds 1 c. sour cream 1 can Solo almond pie filling 4 Tbsp .!'aw marzipan (optional) Mix flour, butter and margarine as for pie crust; stir in cream. Divide into 4 parts. Wrap each in foil and either refrigerate or freeze for future use.

Roll each strip about 7-8 inches in width and length. Place on greased cookie sheet. Add Solo pie filling. Dot with thinly sliced marzipan. Fold toward center. Bake 25- 30 minutes at 350 0 â&#x20AC;˘ Frost with powdered sugar frosting. Sprinkle with almonds and cherries on each of 4 strips.

Cheryl Sampson

2032-3

-71-

Helpful Cooking Hints Frozen gravies or sauces may be a little thicker after thawing than when they were freshly made. Adding a little appropriate liquid - milk, broth, bouillon or wine - will thin them to the desired consistency.

For extra juicy, extra nutritious hamburgers, add V4 cup evaporated milk per pound of meat before shaping.

To ripen green pears, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.

In making pickles, use white vinegar to make clear pickles and coarse salt that which comes in 5 pound bags. This is not rock salt. Avoid using iodized salt for pickle making. Most pickles are better if allowed to stand six weeks before using.

Lemon jello dissolved in 2 cups of hot apricot nectar with 1 teaspoon of grated lemon added for zip makes a perfect base for jelled fruit salad.

Put a tablespoon of butter in the water when cooking rice, dried beans, macaroni, to keep it from boiling over. Always run cold water over it when done to get the starch out. Reheat over hot water, if necessary.

A pair of scissors (not the fowl kind - they are heavy and awkward to handle) fine for slivering celery, onion, meats, and cheese.

Never put a cover on anything that is cooked in milk unless you want to spend hours cleaning up the stove when it boils over.

Anything that grows under the ground start off in cold water - potatoes - beets carrots - etc. Anything that grows above ground, start off in boiling water English peas - greens - beans, etc.

To clean aluminum pots when they are stained dark, merely boil with a little cream of tarter, vinegar or acid foods.

Baking powder will remove tea or coffee stains from china pots or cups.

Learn where your fuse box and master cut-off switch is. If you know where the lever is to pull you can always cut the current off until a service man can come.

Canned cream soups make excellent sauces for vegetables, fish, etc. Celery and lobster black bean or onion with cauliflower - tomato with lamb chops.

Slip your hand inside a waxed sandwich bag and you have a perfect mitt for greasing your baking pans and casserole dishes., ,

J I I '

'I _

~

I' ...

=

I

To reheat roast, wrap in aluminum foil and heat in a slow oven. .Hard boiled eggs will peel easily when ') cracked and placed in cold water immedi- ~ ately after taking out of the hot water.

1

You can cut a meringue pie cleanly by coating both sides of the knife lightly with ',. butter. ~ When recipe calls for adding raw eggs to ). hot mixture, always begin by adding a small amount of hot mixture to the beaten eggs slowly to avoid curdling.

To remove fish odor from hands, utensils I. and dish cloths, use one teaspoon baking _ soda to quart of water.

To keep icings moist and to prevent cracking, add a pinch of baking soda to the icing.

If soup tastes very salty, a raw piece of potato placed in the pot will absorb it.

Pour water into mold and then drain before pouring in mixture to be chilled.

Will come out of mold easier.

When rolling cooky dough, sprinkle board with powdered sugar instead of flour. Too much flour makes the dough heavy. When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours - wrap without worrying about them sticking together.

BEVERAGES,

SANDWICHES

&

RUSSIAN

TEA

1 c. Tang 1/2 c. instant tea 1/2 c. sugar

MISCELLANEOUS

1/2 c. presweetened lemonade mix 1/2 tsp. cinnamon 1/4 tsp. cloves

Mix all ingredients together. Store in a covered container. Use 2- 3 rounded teaspoonfuls in 1 cup hot water.

Deb Anderson DIETER'S

RUSSIAN

1 c. instant tea with lemon flavor (unsweetened)

TEA

2 c. Tang 1 tsp. cinnamon 1/4 tsp. cloves

Mix all ingredients together well. Store. Use 2- 3 rounded teaspoonfuls per cup with hot water.

Deb Anderson SLUSH 2 2 4 2

c. water c. sugar green tea bags c. water

12 oz. orange juice 12 oz. lemonade 2 c. gin or 1 1/2 c. vodka or 1 c. brandy

Boil 2 cups water; add sugar and the green tea bags. Add 2 cups water, orange juice, lemonade and the gin, vodka or brandy. Freeze 24 hours.

Serve in a glass with 7-Up. Angie Willger AMARETTO 7 6 2 4

c. water c. sugar pt. Everclear oz. almond extract

6 2 1 6

drops yellow food coloring drops green food coloring drop red food coloring Tbsp. vanilla

Simmer water and sugar 30 minutes on medium 2032-3

~

73-

heat. Cool to room temperature. Put in glass bowl and add remaining ingredients. Let set at least 24 hours before bottling.

Andrea L. Dillaway BRANDY , 2 2 4 '7

c. water

SLUSH

c. sugar c. boiling water

12 oz. frozen orange juice 12 oz. frozen lemonade 2 c. peach or apricot brandy

tea bags

ginger ale

Combine 7 cups water and sugar. Cook to boiling; cool. Take the boiling water and tea bags; steep the tea and cool. Combine sugar mixture, tea and the last 3 ingredients. Freeze. To serve, spoon into a glass and add ginger ale. Deb Anderson CRANBERRY

PUNCH

1 qt. cranberry juice

1/2 c. orange concentrate 1 orange, sliced 1 qt .. 1/2 c. 7-Up (4 1/2 c.)

(4 c.)

In a large punch bowl, combine first 3 ingredients. Add ice. Float orange slices on top.

Makes nine I-cup servings.

Nancy N aedler EGG

NOG

6 c. milk 2 eggs 1 tsp. vanilla nutmeg 1 (3 oz.) pkg. instant French vanilla pudding Combine ingredients in blender container until well mixed. Refrigerate for 1 hour before serving.

Stir before pouring into glasses.

May be heated, it hot nog is desired.

Marcia Winter

I

KAHLUA 4 c. water 3 c. sugar

12 tsp. good instant coffee -74-

1 fifth vodka

4 tsp. vanilla

Mix first 3 ingredients and bring to rapid boil.

Simmer 1 hour; cool. Add vanilla and liquor. Let stand overnight before bottling.

Andrea L. Dillaway ORANGE

1 (6 oz.) can frozen orange juice concentrate 1 c. milk

JULIUS 1 c. water 1 tsp. vanilla 1/3 c. sugar 10-12 ice cubes

Combine all ingredients in blender until mixed well, about 30 seconds.

Marcia Winter FROZEN

MARGARITAS

lime wedges salt 1 (6 oz.) can limeade, thawed (undiluted)

SUPREME

3/4 c. tequila (minus worm) 1/4 c. Cointreau crushed ice

Rub rims of glasses with lime. Place salt in saucer and dip rim of glass in salt; set aside. Combine limeade. Cointreau and tequila in blender. Add crushed ice and blend well. Pour beverage into glasses. Garnish with lime.

Andrea L. Dillaway ZIPPY

CRANBERRY

1 pt. cranberry juice cocktail 1 (6 oz.) can frozen lemonade concentrate

COOLER

2 c. cold water 1 (12 oz.) can lemon -lime soda

Combine the chilled cranberry juice cocktail, the concentrate and the cold water. Just before serving, add ice. Pour the soda down the side of the bowl in which the original mixture is in. Do this right before serving.

2032-3

-75-

Garnish: Wash 2 oranges. Thinly slice oranges crosswise. Make 1 cut from edge to center. Secure orange slice to edge of glass by placing cut into rim of glass.

Jill M. Briesemeister MINTED 6 Tbsp. creme de menthe syrup 6 Tbsp. lime juice

LIME

FLUFF

1 qt. vanilla ice cream 1 (28 oz.) bottle chilled lemon -lime carbonated soda

To each of 6 chilled 12-ounce glasses, add 1 tablespoon of both the creme de menthe syrup and the lime juice. To each of the glasses, also add a little of the ice cream and 1/2 cup of the soda. Stir to muddle. Place additional scoops otice cream in the glasses; fill with the remaining soda. Garnish with mint sprigs, if desired. Serves six 12-ounce glasses.

Terry R. Koch CHANCERY

PEANUT

5 medium scoops vanilla ice cream 1/2 oz. dark creme de cacao 3/4 oz. chocolate syrup

BUTTER

DRINK

1 Tbsp. chunky peanut butter 1/4 c. milk 1 Reese1s peanut butter cup

This is a stacked ice cream drink.

Crumble 1/2 of the ReeseTs cup and blend thoroughly with the ice cream, creme de cacao, syrup and peanut butter, using a blender. Pour into a 12-ounce glass. Top with the remaining crushed Reese's cup.

Terry R. Koch TURKEY 1 lb. fresh ground turkey 2 Tbsp. shortening 1 1/ 2 c. chopped onion 1 1/2 c. chopped celery

JOE

1/2 c. chopped green pepper 1 (10 1/2 oz.) can condensed tomato soup 3/4 c. barbecue sauce

-76-

1 tsp. salt

12 burger buns, buttered and toasted

Brown the turkey in the shortening. Stir in the chopped vegetables; cook just until tender. Mix in the remaining ingredients and simmer for 30 minutes.

Makes enough rich, flavorful filling for 12 buns.

Noreen Koch SLOPPY

JOE

1 lb. ground beef 1/4 c. chopped onion 1/2 tsp. salt 1/4 tsp. garlic powder

TURNOVERS 1/2 c. catsup 1/4 c. dairy sour cream 1 (10 oz.) can Hungry Jack Flaky biscuit s

Heat oven to 375 0 â&#x20AC;˘ In large skillet, brown ground¡ beef and onion; drain. Add salt, garlic powder, catsup and sour cream. Separate dough into 10 biscuits. Roll each biscuit to 4 x 4-inch square.

Place 1/4 cup meat mixture on center; fold over.

Seal edges with fork. Cut 3 l/2-inch slits on top.

Serves 5.

Deb Anderson PIZZA 1/2 lb. big- bologna 1/3 lb. cheese 1 lb. ground beef 1 tsp. salt

BURGERS 1 pkg. Brown IN Serve rolls 1 tsp. oregano 1 pt. spaghetti sauce

Grind" bologna and cheese. Brown ground beef.

Combine all ingredients. Place some of the mixture on each open roll. Put in 425 0 oven for 12 minutes.

Note: Hamburger buns may be substituted for rolls.

Susan Robinson SPAM HOT 1 2 2 1

can Spam, diced Tbsp. pickle relish Tbsp. mustard tsp. poppy seed

2032-3

SANDWICHES 1 c. Cheddar cheese, diced 2 Tbsp. minced onion 2 Tbsp. melted butter

-77-

Mix all ingredienl3 thoroughly and place in hamburger buns. Wrap in aluminum foil. Bake 20 minutes at 300 0 â&#x20AC;˘ Makes 8-12 sandwiches.

Can also be frozen in the foil and taken out for a quick meal.

Linda Luedloff LONGBOY 1 Ib. ground beef 1 tsp. salt 1 tsp. pepper 1/4 c. catsup

CHEESEBURGER 1/2 c. corn flake crumbs 1/2 c. evaporated milk 3/4 c. shredded Cheddar cheese

Cut French bread in half lengthwise. Fry ground beef and drain grease. CQmbine seasonings, catsup, cereal and milk; add this r:rdxture to browned meat. Spread mixture on bun. Rake at 350 0 for 20 minutes. Sprinkle Cheddar cheese on top of sauce and put bread top back on. Return to oven for 5 additional minutes.

Hamburger buns may be substituted.

Cynthia Luedloff EASY

WAY

1 young chicken

TO

BONE

A

CHICKEN

1 large pan water

Bring the pan of water to boil. Thoroughly wash the chicken. Put a wooden spoon inside the chicken and put the chicken in the boiling water for a few seconds. Remove from the boiling water and lay on plate.

Bring pan of water back to boil. Take the spoon out of the chicken and put chicken back in water. Cover pan, turn burner off and leave chicken in water 1 hour. Take out of water; peel skin off.

Take chicken off the bone and use as you wish.

Pat Robinson

-78-

INDEX APPETIZERS,

OF

RECIPES

RELISHES

PICKLES

&

Hot Cheese Appetizers ..

Cocktail Meat Balls ...

Bacon-Wrapped Water Chestnuts ...........

Oven Popcorn Ham-Cheese Ball ....... 0 ' • • • • • • • , • • • • • • • • • • • • • • • Sauerkraut Balls 0..............................

Onion Rin gs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Soft Pretzels .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Granola ............................ , ........ '" Dill Dip ................................ , ...... , Vegetable Dip .... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Snappy Liverwurst Dip.........................

Cheese Dip. .. .. . .... .. .. . .. .... .. .. . . . . ..... . ..

Dried Beef Dip ...............

Spinach Dip .................... , ... , ........ 0. • Eggplant Dip a la Judeo ..........

Taco Dip .......................................

Refrigerator Pickles ............

00'

0

•

0

0

•

0

•

0

0

•••

•

0

0

•••••

0

•••••••••

0

•

0

0

SOUPS,

•••

••••••••

SALADS

0

0

••

0

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

0

•••

0

0

•

0

•

0

0

•

•

•

•

•

•

0

•

•

•

•

•

•

•

•

•

•••••

0

0

•

•

•

•

•

•

•

•

•

•

•

•

•

0

0

•

0

•

•

•

•

•

•

•

•

•

•

SAUCES

&

Crunchy Pea Salad .......

Blueberry Jello Salad ....

Ribbon Salad ..........

Apricot Nectar Salad...........................

Chicken Salad ................

Taco Salad .....

Flynn's Indiana Salad ...........

Orange Sherbet Salad ... ...................

Super Salad Seasoning Mix ..................

Mandarin Orange Salad . . . . . . . . . . . . . . . . . . . . . . . . .

Picnic Salad .....................

Lime Delight Salad .......

Cheese Mushroom Soup .............

French Vegetable Soup.........................

Cold Zucchini Soup ....................

Cream of Potato Soup ..

Pewter Mug Cream of Broccoli Soup ..

Fish Chowder ..

Mustard Sauce,., 0

•

•

•

••

••••••••••••

0

•

•

•

•

•••••••

0

••

0

•

•

•

•

•

0

•

0

••

•

0

0

0

•••••••

••••

0

•

0'

••••

••

•

0

•••

,

,

•

0

0

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

0

•

•

•

•

•

•

•

0

•

•

•

•••••••••••••••••••••••

•••••••

0

0

0

0

0

•••

0

2032-3

0

0

•

•

•

•••••

•

0

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

0

•

•

•

•

•

•

•

•

•

•

•

0

0

•

•

•

•

•

••

0

•

0

•

0

••••

0

0

0

••

0

0

••

0

0

•

•

,

,

0

,

,

,

•

,

0

,

,

0

•

0

0

0

•

0

••

•

0

••

0

•••

0

0

0

0

0

0

0

0.0.

-A-

•

•

•••••••

••

•

•

0

0

0

0

0

0

••••

•

0

0

1 1 1 2 2 2 3 3 4 4 4 5 5 5 5 6 6 7

0

•••

000.

0

9 9 9 10 10 11 11 11 12 12 12 13 13 13 14 14 15 15 15

Page Pals Barbeque Sauce...........................

Russian Borsch........................... . . . . . .

New England Clam Chowder.....................

MAIN

DISHES

Hamburger Chow Mein..........................

Curry Chicken and Broccoli................. . . .

Pizza Casserole.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Veg"etable Pizza.................................

Badger Stew....................................

Wild Rice Casserole.............................

Swiss Turkey Quiche...........................

Broccoli Chicken Cheese Casserole..............

Wheat Germ Pancakes ............ "". . . . . . . . . . . . .

Banana Bran Pancakes ........... :..............

Bachelor ISS unday Brunch................... . . .

Vegetarian Lasagne.............. . . . . . . . . . . . . . . .

Vegetable Hot Dish....... . . . . . . . . . . . . . . . . . . . . . .

Quiche Lorraine................................

Tuna Fish Hot Dish.... .. .. .. .. .. .. . .. .. .. . .. .. .

Ground Beef Stroganoff.... . . . . . . . . . . . . . . . . . . . . .

Whole Wheat Pizza.............................. l\leat- za Pie............. . . . . . . . . . . . . . . . . . . . . . . . .

Pizza Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dried Beef Hot Dish............................

Lo-Cholesterol, Lo-Salt-Tamale Pie..............

Taco Pie..................................... . . .

MEATS,

16 16 16

POULTRY

&

SEAFOOD

Shoestring Potato Meat Loaf.....................

Garden Fresh Spaghetti Sauce..................

Norwegian Meat Balls...........................

Round Steak Marinade............ . . . . . . . . . . . . . .

Baked Ham with Spinach Stuffing...............

Polynesian Pork Chops..........................

Barbecued Franks........ . . . . . . . . . . . . . . . . . . . . . .

Fish Rollatini...................................

Maryland Crab Cakes...........................

Company Chicken...............................

Sausage-Stuffed Cornish Hens..................

-B-

19 19 19 20 20 21 21 22 22 23 23 24 24 25 25 26 26 27 27 28 28 28

31 31 31 32 32 32 33 33 34 34 34

Page Chicken Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Swiss Venison..................................

Potato- Frosted Meat Loaf ........... . . . . . . . . . . . .

35 35 36

VEGETABLES German Potato Salad............................

Baked Zucchini Slices...........................

Candied yams..................................

Stuffed Cabbage................................

Baked Beans.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broccoli Bake.................... . . . . . . . . . . . . . . .

Oven-Fried Potatoes..... .... ...................

Heavenly Onions... . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Tabouleh . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .

Lentil Pilaf....... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potato Broccoli Bake............................

Tempura............................. " ...... ...

Zucchini Casserole..............................

Bake-N-Crumb Potatoes .........................

Marinated Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broccoli Supreme...............................

Rice Pilaf....... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BREADS,

ROLLS,

PIES

&

PASTRY

Popovers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Monkey Bread .............................. , . ..

Olive Zucchini Bread........ . . . . . . . . . . . . . . . . . . .

Zucchini Nut Bread.............................

Pineapple Nut Bread............................

Cherry Cheese Quick Bread....................

Whole Wheat Nut Bread.........................

Banana Nut Bread..............................

Snappy Jacks.............. . . . . . . . . . . . . . . . . . . . . .

Apple Pizza.....................................

Onion Sticks....................................

Refrigerator Buns..... . . . . . . . . . . . . . . . . . . . . . . . . .

Kolaches ..... ~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mom's Pie Crust................................

Whole Wheat Crackers...........................

Graham Crackers...............................

2032-3

-C-

37 37 37 38 38 38 39 39 39 40 40 40 41 41 41 42 42

43 43 43 44 44 44 45 45 45 46 46 46 47 47 48 48

Page Sweet Rolls.....................................

QIB ell's Dinner Rolls .................. . . . . . . . . .

Bran Muffins.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nutty Wheat Balls..............................

Parsley Dinner Rolls...... . . . . . . . . . . . . . . . . . . . . . .

Lefse. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheese Snack Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheesy Garlic Bread................. . . . . . . . . . . .

Sop aipillas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lemonade Bread................................

Montana Pumpkin-Pecan Pie.....................

CAKES.

COOKIES,

FROSTINGS

&

48 49 49 49 49 50 50 51 51 51 52

CONFECTIONS

Blueberry Crumb Cake ........... _.. . . .. . . . . . . . . .

Chocolate Zucchini Cake ........ :...............

Peanut Butter Cake ......... . ,. . . . . . . . . . . . . . . . .

Chocolate Pistachio Cake........................

Chocolate Mint Cake............................

Honey Chocolate Cake..........................

Pina Colada Pudding Cake. . . . . . . . . . . . . . . . . . . . . .

Crinkly Gingersnaps............................

Southern Tassies...............................

Chow Mein Noodle Cookies......................

Chocolate Chip Cookies.........................

Double Chocolate Oatmeal Cookies...............

Peanut Butter Fudge...................... . . . ..

Chocolate Bark.................................

Snowflake Ice Cream............................

Whole Wheat Oatmeal Cookies....................

Peanut Butter Logs.............................

Wildflower Crispies . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Peanut Butter Bars.............................

Philadelphia-Style Soft Pretzels.................

Rhubarb Cake..................................

Chocolate Zucchini Cake........................

Lazy Daisy Oatmeal Cake.......................

Applesauce Cake................................

53 53 53 54 54 55 55 56 56 56 57 57 57 58 58 58 59 59 59 60 60 60 61 61

DESSERTS Fantasy Jello . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .

No-Bake Apple Pie ......................... ,....

-D-

63 63

Page French Silk Chocolate Pie.......................

Ice Cream......................................

NinaTs Chocolate Torte..........................

Apple Slices....................................

Chocolate Revel Bars.. . . . . . . . . . . . . . . . . . . . . . . . . .

Pumpkin Bars..................................

Date Bars......................................

Coconut Pecan Bars....... . . . . . . . . . . . . . . . . . . . . .

Fudge Nut Bars................................

Butterfinger Candy Bar Dessert................

Lemon Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rooney Dream Squares ..........................

Scotcheroos. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Peanut Butter Temptations......................

Peanut Butter Bars.............................

No-Bake Peanut Butter Cookies.................

Coffee Scotch Dessert ..........................

Glazed Orange Rolls ............ :...............

Easy Danish Kringle.. . . . . . . . . . . . . . . . . . . . .. . . . . .

BEVERAGES,

SANDWICHES

&

MISCELLANEOUS

Russian Tea....................................

Dieter's Russian Tea...........................

Slush. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Amaretto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Brandy Slush...................................

Cranberry Punch ...............................

Egg Nog.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kahlua . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Orange Julius..................................

Frozen Margaritas Supreme.....................

Zippy Cranberry Cooler.........................

Minted Lime Fluff...................... . . . . . . . . .

Chancery Peanut Butter Drink..................

Turkey Joe................. . . . . . . . . . . . . . . . . . . . .

Sloppy Joe Turnovers..........................

Pizza Burgers. . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . .

Spam Hot Sandwiches...........................

Longboy Cheeseburger ...................... :..

Easy Way to Bone a Chicken....................

2032-3

-E-

63 64 64 64 65 65 66 66 67 67 68 68 69 69 69 70 70 70 71

73 73 73 73 74 74 74 74 75 75 75 76 76 76 77 77 77 78 78