Valparaiso University Guild Cookbook Vol. III | 1984

THE GUILD COOKBOOK, Volume III

The FIFTIETH ANNIVERSARY COLLECTION of recipes contributed and compiled by the women of the Valparaiso University Guild.

A third book of favorite and family recipes companion to THE GUILD COOKBOOK, VOL. I and THE GUILD COOKBOOK, VOL. 11.

Barbara Strombeck Maas, Editor

Published by the Guild 19.84

Cover Design:

Graphic Design and

Layout Consultant:

Art Reproductions:

Photographs:

Articles:

Original by Michael Scherb

Modification by Caron Maas

Caron Maas

Selections from two Valparaiso University Art Collectionsthe Collection of American Paintings and the University Art Collections.

Valparaiso University Campus Scenes by Public and Alumni Affairs.

Brandt Campanile and Bells by Kenneth Mortimer , Robert Springsteen

THE VALPARAISO UNIVERSITY GUILD by Lynn Bahls

VALPARAISO UNIVERSITY

compiled and written by Barbara Maas

(Primary resource for information:

Valparaiso University Bulletin, Vol. 56, 1983-1984, Nos 3,4)

THE VALPARAISO UNIVERSITY ART COLLECTIONS

by Professor Richard Brauer , Director

Copyright 1984 Valparaiso University Guild

Published by Valparaiso University Guild

Valparaiso , IN 46383

First Edition 1984, 10,000 copies

Second Printing 1986, 5,000 copies

Printed in the United States of America

Dedicated to the women of the Valparaiso University Guild in celebration of their fifty years of service to the University they embrace with love.

The proceeds from the sale of this book will be added to the endowed scholarship fund established with funds from the sale of THE GUILD COOKBOOK, VOL. I, published in 1972, and THE GUILD COOKBOOK, VOL. II, published in 1978, available from the Valparaiso University Guild, Valparaiso IN 46383.

41 ACKNOWLEDGEMENTS

THANKS ... to the following people who gave an extra measure of their time, talents and/or -treasures to the .printing of this cookbook

Guild women who ordered copies of this cookbook before publication to help defray the cost of printing.

Lois Hoeppner, who capably handled the paid, pre-publication orders.

Professor Richard Brauer, who assisted with the pictures from the University's art collections.

The Guild Office for assistance in obtaining VU photographs from Public and Alumni Affairs.

The University Food Service for answering the request for recipes with those included in two of the sections.

Marge Mccown, Erna Graef, and Bonnie Wooden Heinze, a microwave consultant, for writing introductions to three of the sections of recipes as noted in the Table qf Contents.

Amy Gertz, Sheryl Faulkner, Joyce Anderson, Erna Graef, Beth Logan, Harriett Harke, Suzanne Brown, Jean Pillischafski, Alene Headley and Norma Porterfield who assisted with preliminary typing and editing and/or proofreading. Thanks to Barbara Potter and Barbara Graef, who, along with Joyce Anderson, proofread recipes in the car on the way to Valpo for the Executive Council meeting.

Caron Maas, the editor's daughter, whose professional advice and counsel the editor relied upon with confidence and inner joy.

The editor's family who waited patiently until this volume was completed.

THANKS .. • to the following women who served as chairmen of their respective testing and evaluating committees, and, in some cases, assisted with the editing of that section:

Appetizers - Mary Ehrenberg, Valparaiso, IN

Bars - Jan Eilman, Uniontown, OH

Beverages - Carol Hinrichs , Madison , WI

Breads -Alice J. Burkman, Oswego, IL

Brunch and Lunch Dishes - Lynn Glick, Los Angeles, CA

Cakes and Frostings - Judy Schumacher, Brookfield, WI

Candy - Judy Pretzel, Waukesha, WI

Casseroles and Main Dishes - Laurel Rouse, Rothschild , WI - Beatrice Doede, Wausau, WI

Children's Cooking and Play Recipes - Diane Ford, Traverse City, Ml

CoffeeCakes- Virginia Boyer, Naperville , IL - Marge Fowler, Naperville, IL

Cookies - Dot Franzen, Peoria, IL

Cooking for a Crowd - Jennifer Johnson, Pittsburgh, PA

Crockpot and Special Diets - Carolyn Moritz, Alfred, NY

Desserts - Molly Karstens, LaPorte, IN

Husband's Specialties and Sauces - Donnie Lisby, Aurora, IL

International and U.S. Regional- Marilyn Krueger, Brookfield, WI - Margaret Zobel, Clearwater, FL

Meats - Barbara Kipp, Fraser, Ml

Microwave - Kathryn Hutson, Troy, Ml

Miscellaneous - Glee Krentz, Vandalia, OH

Natural Foods - Erna Graef, Louisville, KY

Pies - Martha Doversberger, Calumet City, IL

Poultry and Fish - Norma Hinsch, Plainview, NY

Preserving- Marlene Fenske, Wheaton, IL

Salads and Salad Dressings -Joyce Anderson, Columbus, IN

Sandwiches and Hasty Dishes - Janie Lichtfuss , Boulder, CO

Soups - Joan Hofmeister, Sebewaing, Ml

Sourdough - Marge Mccown, St. Louis, MO

Vegetables - Mary Ann Greiner , Crown Point, IN

The favorite and family recipes in this volume were selected from an overwhelming number of recipes submitted by Guild women in the 160 chapters across the nation. If on these pages you do not find the recipe/s you submitted, please be assured that the final selections by the testing and evaluating committees were difficult to make. We appreciate your eager participation and hope that you enjoy the variety of recipes that were chosen.

6/THE VALPARAISO UNIVERSITY GUILD

THE VALPARAISO UNIVERSITY GUILD

When the nine bells of the Brandt Campanile, pictured here, chimed their first melodious sounds, they rang in a jubilee year for the Valparaiso University Guild and a milestone in its history: the yearlong fiftieth anniversary celebration.

The history of the Guild is a history of dedicated and joyful service of women members living in large metropolitan cities as well as rural areas of the United States. In their local chapters, they work together to promote the cause of Christian higher education at Valparaiso University. The Guild efforts are directd toward student recruitment, toward public relations and toward fund raising for regular University budget items such as salaries, utilities and maintenance. Guild efforts also go for special needs such as replacement dorm furnishings, landscaping, laboratory and athletic equipment and buildings.

With contributions totaling over three million dollars, publicity relating to local Guild events reaching all media, the distribution of memorial and celebration cards, the sale of memo calendars and cookbooks, and with thousands of prospective students contacted each year, the Guild achievements reflect the mighty force of volunteer women-power committed to God's work through service to the Valparaiso University community.

The Brandt Campanile

The campanile bells, cast in Holland, ready to be hoisted into place.

BRANDT CAMPANILE BELLS/THE GUILD/7

A jubilee shall that fiftieth year be to you . Leviticus 25 :11

Pictures showing design and deta il on campanile bells

VALPARAISO UNIVERSITY

Valparaiso University is a university committed to academic excellence under the cross. It is the nation's largest Lutheran university, yet it is unique in that it is independent. While it is neither owned nor operated by the church, Valparaiso values its Christian/Lutheran heritage and seeks to cultivate an environment where higher education and a·commitment to Christian values and faith are totally compatible.

At the junction of U.S. 30 and Indiana 49 in Northwestern Indiana, the Chapel of the Resurrection majestically serves as a focal point for the VU campus. An architectural landmark as the largest collegiate chapel in the world, the building's lines sweep toward the chancel area and its three 98-foot-high stained glass Munderloh Windows. Although primarily VU's center for worship, the Chapel houses many other activities involving music, art and addresses by prominent speakers. Visitors are always welcome to tour the Chapel.

Though the school dates back to 1859, most facilities on the beautiful 300 acres of Valparaiso's grounds have been constructed within the past 25 years, with the newest building, the Urschel College of Business Administration, opening in the fall of 1979. With abundant room for expansion, the University is currently building a new recreational, intramural, physical education and athletics facility. The handball courts, a portion of that facility, will be funded by the Valparaiso · University Guild's project monies in celebration of its fiftieth anniversary. Initial planning for a new performing arts center and a new Law School has begun.

With its 3,800 student enrollment, its professional teaching faculty of 320 and its extensive facilities, Valparaiso is enabled to offer an exceptional range of programs for a small school. Over 70 fields of study are available. Along with its strong liberal arts reputation, Valparaiso has long offered many opportunities for career development, including programs in Engineering, Business, Nursing, Home Economics, Social Work, Music, Art, Education, Journalism, Criminal Justice and other vocationally-oriented programs. Vocational counseling is available in the Guidance and Counseling Center.

Academically committed to excellence, Valparaiso University is approved by the North Central Association and by many professional accrediting councils and agencies.

Valpo students are involved in many aspects of campus decision making, from construction of new facilities to changes in the meal plan. Student Senators serve on both the University Senate and the Student Senate - two separate bodies whose functions cover most phases of student life.

VALPARAISO UNIVERSITY/9

Strong intramural and club sports involve over 75% of the campus population, and open tryouts are held for varsity sports. VU is a member of the Heartland Collegiate Conference and, including last year's award, has won the conference All-Sports trophy eight of the last fourteen years.

VU men compete in intercollegiate NCAA Division I basketball, playing such teams as Notre Dame, DePaul, Marquette, Bradley, South Florida and Loyola. Football is Division II, in competition with such teams as Butler and Evansville. As a member of state and regional athletic organizations, women at VU compete iritercollegiately in basketball, field hockey, gymnastics, tennis, volleyball, swimming and softball.

Opportunities for music lovers abound on campus with each week usually offering three or four events. Students may take private instruction in voice and/or any of 23 instruments. The University also supports high quality choirs, bands, orchestras and special ensembles which are open to nearly all with an interest in performance.

Valparaiso University's theatre program is intensive, allowing majors and nonmajors to gain a wide range of experience during their four years through onstage plays and musicals. Five to seven productions are mounted each year.

Three award-winning publications, as well as a solid and diversified FM radio station (WVUR), are run by VU students with a high degree of excellence.

For students who wish to earn credit ·in an off-campus setting, options are open for a semester study experience in Chicago for Urban Studies, New York for the United Nations Seminar, and Washington, D.C. for the Washington Semester dealing with the functions of the federal government or with urban problems. Summer tours visit such places as Mexico, England, the Mediterranean lands and Denmark.

Providing the opportunity to live, study and travel extensively in other cultural environments, the University operates international study centers located in Puebla, Mexico, Cambridge, England, and Reutlingen, Germany. Mexican, British and German instructors teach at their respective centers under the direction of a resident Valparaiso University faculty member. All students except freshmen are eligible to participate.

President Schnabel gives a smile, a handshake and a diploma to a graduating student.

With 75% of the student body living on campus, education at Valparaiso involves more than classroom experience. Valpo supports an exceptionaily diverse selection of activities .and all who wish to participate will find ready acceptance and the opportunity to grow to the level of excellence found in many of VU's organizations. Over 150 activities include ski club, Campus Life, trivia teams, a Tau Beta Pi chapter, and Student Union programs such as bus trips, camping and cross-country skiing. If an entire change of scene is in order, a fifteen mile drive to the Indiana State Dunes Park or an hour 's ride to Chicago and the Loop provides unlimited possibilities.

Stuaent life at Val po is as kaleidoscopic and diverse as the students who live it. From bike rides to term papers, Homecoming to Orville Redenbacher's popcorn, Shakespeare to NCAA basketball , exams to bowling tournaments, weather station to tennis, Greeks to Union coffee house, folk guitar to formals, shortwave listening to subcritical reactors, cafeterias to a particle accelerator, laboratories to Honors College, honor code to concerts, Deaconess to computers, greenhouse to dark rooms, counselingtothe Dunes, service organizations to worship, lunch to library ... life on campus becomes a collage of friends, classes, activities and special peop le - people bound together with a common spirit - people who have chosen Valpo with its special qualities to spend four years of the most important years of their lives - people who are maturing where higher education and a commitment to Christian values and faith are totally compatible.

Worshippers turn as tne processional moves toward the altar in the Chapel of the Resurrection.

VU ART COLLECTIONS/11

THE VALPARAISO UNIVERSITY ART COLLECTION

The art works reproduced in this book have been selectedfromtwoofValparaiso University's art collections - the Sloan Collection of American Paintings and the University Art Collection.

The endowed Sloan Collection was received in 1956 from the Trust of Chicago art teacher Percy H. Sloan and has been growing through purchases and gifts ever since. The University Art Collection was established in 1974toorganize an accumulation of many unique art objects from widely varied cultures and in widely varied media that had over the years come to the University. The focus sought for this collection is that of significant art that informs and evokes religious/Christian perceptions.

In 1976 Milo Naeve, Curator American Art, the Art Institute of Chicago, appraised the aesthetic value of the art at Valparaiso University and wrote: "Objects of national significance are in the collection. Such drawings as Charles Burchfield's 'Wild Sweet Peas' as well as such paintings as the Eastman Johnson, the Georgia O'Keefe, or the Jack Beal would be welcome in the greatest museums of the United States. Consistent exceptional quality in these as well as your other unique treasures astonished me because I did not know of the collection."

Much of the collection is in storage because more adequate display space is needed to provide opportunities for students and the public to contemplate VU's art collections. For that reason reproduction of works from the collection in this book provides a welcome opportunity to extend the educational reach of this, VU's very special educational resource. ·

Students looking at pictures from the VU Art Collections on display in the Moellering Library.

SCENES

VALPARAISO UNIVERSITY GUILD

PAST NATIONAL PRESIDENTS

1931-33 - Mrs. E.W. Schultz (Deceased)

1933-36 - Mrs. H. W. Bartels (Deceased)

1936-39 - Mrs H. A. Eberline (Deceased)

1939-42 - Mrs. Walter N. Hoppe, Fairview Park, OH

1942-45 - Mrs. A. A. Taube (Deceased)

1945-48 - Miss Louise F. Nicolay, New Carlisle, IN

1948-51 - Mrs. Walter A. Hansen (Deceased)

1951-54 - Mrs. E.T. J. Birner, Mattoon, IL

1954-57 - Mrs. William A. Drews, Fairview Park, OH

1957-60 - Mrs. Roy Frank, Valparaiso, IN

1960-63 - Mrs. Frederick D. Schmalz, Minneapolis, MN

1963-66 - Mrs. Cyril M. Wismar, Falls Village, CT

1966-68 - Mrs. Louis A. Jacobs (Deceased)

1968-70 - Mrs. Fred ' Froehlich, Appleton, WI

1970-72 - Mrs. Gene Bahls, Bourbonnais, IL

1972-74 - Mrs. Hershel Madoerin, Omaha, NE

1974-76 - Mrs. Armin Lichtfuss, Boulder, CO

1976-78 - Mrs. John Jungemann, Austin, TX

1978-80 - Mrs. Roy W. Maas, Louisville, KY

1980-82 - Mrs. D. W. Russler, Dayton, OH

PAST EXECUTIVE SECRET ARIES/DIRECTORS

1945-47 - Mrs. Ernest G. Schwiebert (Deceased)

1947-52 - Mrs. C.R. Heidbrink, Valparaiso, IN

1952-75 - Mrs. E. H. Ruprecht, Valparaiso, IN

1975-83 - Mrs. Norman Nagel, St. Louis, MO

CURRENT NATIONAL GUILD OFFICERS .. 1984

President

First Vice President

Second Vice President

Secretary

Treasurer

Mrs. Arthur Amling, Des Plaines, IL

Mrs. Joe Mattes, Roswell, GA

Mrs. Ted Schuessler, Sunset Hills, MO

Mrs. Alton Riethmeier, Victor, NY

Mrs. James Kolterman, Lake Forest, IL

Executive Director Dot Nuechterlein, Valparaiso, IN

PRESENTING• • •on these four pages recipesthatarefavorites of some of the Guild's favorite members. Over the years each has contributed something very special to the life of the Guild. We hope you will enjoy reading their comments and will want to try their recpies.

NONNENFLEISCH AND BROTKLOSSE

2 lbs. round steak (cut into small pieces)

Crisco

1/3 cup vinegar

1 onion, cut fine

3 bay leaves

Bread Dumplings:

3 cups soaked bread (with crusts on)

1 level Tbsp. Crisco 1 egg

Dash nutmeg

Yield: Enough for 2 servings.

Thoroughly brown meat in Crisco. Add vinegar, onion and bay leaves. Simmer for two hours, adding more vinegar and water, if necessary.

Bread Dumplings: Squeeze out fill water from soaked bread. Put Crisco in frying pan and fry bread until dry. Allow to cool; add 1 egg and dash nutmeg. Mold into small balls; cook in salted boiling water. When dumplings come to top, remove and serve with meat mixture.

Note: Betty Kretzmann prepared this dish for her husband, Dr. 0. P. Kretzmann, who liked dumplings of any kind, but particularly enjoyed this concoction because of the slightly sour flavor. Betty says the recipe came from her father's home (the Brahm family) and was just the recipe to prepare when there was just the two of them. They enjoyed its "peasant" attributes!

Betty (Mrs. 0. P.) Kretzmann Francisco, CA

Wife of the late Dr. 0. P. Kretzmann President, 1940-1968, Valparaiso University

HOT HAM AND CHEESE SANDWICHES

Ham slices

Swiss cheese slices

1/2 cup soft butter

1/4 cup minced onion

1/8 cup prepared mustard (about 1 Tbsp.)

1 Tbsp. poppy seeds

6 hamburger buns

Yield: 6 sandwiches

Oven: 350°

Bake: 15 minutes

Note: Can be prepared ahead of time!

Spread both halves of hamburger buns with mixture of butter, onion, mustard and poppy seeds. Put a slice each of ham and cheese between the buns and spread top of buns with butter mixture. Wrap in foil and refrigerate. Bring to room temperature and bake.

Note: This recipe is a favorite of So Heidbrink. So says, "After the homecoming parade pop buns in oven and enjoy before proceeding to the homecoming football game!"

Sophia (Mrs. C.R.) Heidbrink

Valparaiso, IN Executive Secretary, 1947-1952, Valparaiso University Guild

FROSTED CANTALOUPE CROWNS

1 (3 oz.) package cream cheese

1 cup creamed cottage cheese

1/4 tsp. mace

1/3 cup whipped cream (Cool Whip may be used)

2 medium-size cantaloupes

1 tsp. lemon juice

1 Tbsp. chopped walnuts, pecan or pistachio nuts

Yield: 4 servings.

Soften cream cheese in medium-size bowl. Fold or beat in cottage cheese and mace. Whip cream until stiff and fold into cheese mixture. Chill until serving time. Cut each cantaloupe in half; scoop out seeds. Run knife all the way around inside rind to loosen melon meat. Cut in wedges, leaving in place in the shell. Brush lightly with lemon juice and chill. When ready to serve spoon cheese mixture into melon halves. Sprinkle with nuts.

Note: A spring and summer favorite of Ellen Schnabel. She says, "Picture yourself on the patio on a warm and sunny afternoon having a Frosted Cantaloupe Crown with croissants and a glass of chilled wine. It is a delightful menu - one which I am sure you would enjoy."

Ellen (Mrs. Robert V.) Schnabel

Valparaiso, IN

Wife of Dr. Robert V. Schnabel Inaugurated President 1978, Valparaiso University

FAVORITE PUNCH

3 cups cranberry juice, divided

1 (3 oz.) pkg. raspberry gelatin

3 Tbsp. lemon juice

2 1/2 quarts (80 oz.) 7-UP

Yield: 52 (2 oz.) servings

Preparation: Very quick and easy!

Heat 1 cup cranberry juice. Dissolve in it 1 package raspberry gelatin. Add 2 cups cranberry juice and cool. When ready to serve, add 7-UP.

Note: This punch is marvelously refreshing and so pretty! The drinking of it seems to promote good conversation, good friendships and a good appetite! Enjoy! Ber recommends it for all gettogethers!

Bernice (Mrs. E. H.) Ruprecht Valparaiso, IN Executive Director, 1952-1975, Valparaiso University Guild

CREAM OF CORN SOUP

1 can (or 6 fresh ears) corn

11/4 quarts milk

6 Tbsp. butter, divided

3 Tbsp. flour

3/4 tsp. salt

1/4 tsp. pepper

1 Tbsp. chopped onion

2 egg yolks

Yield: 6 servings.

Chop corn very fine. Heat milk in double boiler; add onion and chopped corn and cook for 15 minutes after milk comes to boil. Strain. Melt 4 Tbsp. butter; stir in flour and pour milk mixture over it, stirring constantly as it thickens. In another bowl place 2 Tbsp. melted butter and 2 egg yolks, beating them lightly together. When readytoserve pourthe soup over this mixture and stir. Spoon into bowls or cups, adding a teaspoonful of whipped cream to top each.

Serving Suggestion: Small squares of bread spread with peanut butter and browned in the oven make crisp bites to eat with this soup!

Note: This recipe was Betsy's mother's. Because Betsy loved the soup, her mother included it in a collection of recipes made for Betsy's bridal shower gift.

Betsy (Mrs. Norman) Nagel

St. Louis, MO Executive Director, 1975-1983, Valparaiso University Guild

18/SPECIAL PEOPLE/RECIPES

DOT'S FRIDAY NIGHT SPECIAL (A "NO RECIPE" RECIPE)

Choose 1 or more from each section:

Starch:

Potato, raw or cooked

Noodles, cooked

Rice, cooked

Pasta, cooked

Raw Vegetables:

Broccoli

Cabbage

Carrot

Celery

Green or red pepper

Mushroom

Onion

Sprouts

Zucchini or your favorites

Protein Food:

Beef, cooked

Pork, cooked

Chicken, cooked or uncooked

Seafood, cooked or uncooked

Eggs

Cheese (Cheddar, Swiss, Parmesan, Mozzarella)

Plus:

Small amount of oil, butter or bacon fat

Salt, pepper, garlic and spices

Yield: This recipe works well for 1 or 2, but many more may be served by increasing the amounts of the ingredients.

Pan: Skillet or wok

Prepare vegetables and meat by slicing into bite-sized pieces.

Heat a small amount of oil, butter or bacon fat in a skillet or wok. Saute the ingredients, beginning with those that take longest to cook and adding others gradually, stirring constantly. Vegetables should remain crisp. Raw potato, uncooked chicken and hard vegetables such as carrots or cabbage would be added first, softer vegetables and leftovers next. If eggs and/or cheese are used they would be stirred in shortly before serving.

Salt and pepper,garlic,spices (oregano, tarragon, thyme) may be added to taste.

Note: Experiment with food combinations in this recipe. Dot has made this about once a month for fifteen years or so; it is easy, fast, can be plain or fancy, and is a great way to use up whatever is on hand.

Variation: Although no liquid is required, a splash of sherry or white wine after everything is heated through provides a pleasing flavor.

Setting: Dot and her husband, Jim, have always tried to make sure they have a regular weekly talk time to share what each is doing and thinking about. Usually this takes the form of a late candlelight dinnerfortwowhenthe rest of the household is asleep or involved in other interests. Fridays are their favorite time, and this dish is often on the menu.

Dot (Mrs. James) Nuechterlein Valparaiso, IN Executive Director, installed 1983, Valparaiso University Guild

ABOUT THIS BOOK/19

ABOUT THIS BOOK . ..

Between the covers of this FIFTIETH ANNIVERSARY COLLECTION of recipes three fine ingredients have been brought together and blended gently: excellent recipes, images of treasured art pictures and a taste of the Guild and Valpo. All three are recognized as valuable resources for nourishment - to greatly enhance the quality of life.

It will be of benefit to the owner of this book to read the introductory portion, getting acquainted with its purpose and setting - to delight in the flavor of it. If you are not already a supporter of the Guild and of Val po, it is hoped that the information and pictures on these introductory pages will urge you to be one. Actually, if you have purchased any or all of the Guild's three volumes of cookbooks, you have already contributed to the Guild's endowed scholarship fund for Valpo students. It is, of course, a toss-up as to who benefits the most, the cook or the students. In any case, please know that your purchase is greatly appreciated.

Seeing the art pictures which are reproduced on the divider pages must certainly quicken the art of appreciation in all of us. We are fortunate to have this fine selection available to us for this book. While these were chosen for their subject matter there are other pictures of equally fine quality from the University's art collections on display about Valpo's campus and in the Moellering Library.

Please read the recipe pages carefully as there are many recipes tucked in here and there - some written up as variations. Recipes for sauces, fillings, frostings, dressings and toppings may be interchanged as your creativity leads you. There are also serving tips, garnish ideas and menu suggestions included in the notes. The indexes on the divider pages and the general index in the back should be consulted for obtaining maximum use of this cookbook.

My special request of you is that the treasures inside this book do not remain hidden on the shelf in your kitchen or behind the cupboard door, The kitchen is a ·call to artistry and this cookbook invites the adventurous, the hurried, the shut-in, the nutritionist, the newly-wed, the student, the gourmet, the globe-trotter and the down-home cook to let family and friends know that artistry prevails while eating well. Use this cookbook with confidence. Should you, however, in a creative fling, find that a bit of Veloute Sauce or a speck of Apricot Whip has marred the clarity and beauty of a divider picture, a replacement book may be-purchased for a modest sum.

May you be blessed with happy days and many marvelous meals as you share these recipes with those you love.

TABLE OF CONTENTS

INTRODUCTION

NATURALLY HEAL THY FOODS

Naturally Healthy Foods by Erna Graef

INTERNATIONAL/U .S. REGIONAL

APPETIZERS/BEVERAGES

EGGS AND CHEESE/SOUPS/SANDWICHES

SOURDOUGH/BREADS/COFFEE CAKES

An Introduction to Sourdough, Getting Started and Rising for the Occasion by Marge Mccown

MEATS/POULTRY/Fl SH

VEGETABLES/PRESERVING/SALADS

Pl ES/DESSERTS/CAKES

COOKIES/CONFECTIONS

MICROWAVE/COOKING FOR A CROWD Microwave Tips and Use Your Microwave to: by Bonnie Wooden Heinze

INDEX

NATURALLY HEALTHY FOODS

Elizabeth Nourse, American 1859-1938

Le gouter, 1893, Oil on canvas, 45" x 29 1/2"

VU Sloan Collection, Percy Sloan Bequest, 53.1.112

NATURALLY HEALTHY FOODS/21

NATURALLY HEALTHY FOODS

How do we define natural foods? Nutritionists, concerned homemakers and food companies may have difficulty agreeing on the terminology, but Vicki Peterson in The Natural Food Catalog describes them as foods free from chemical additives The Federal Trade Commission considers natural foods to be free of artificial and synthetic ingredients and minimally processed , that is , changing the form of food by cutting , grinding, drying or pulping. Whole wheat flour, for example, is minimally processed and qualifies as a natural food.

With over a thousand different additives used in a grocery store's array of over-processed foods , we suggest that you carefully read labels, become nutrition consc i ous and find the purest ingredients available for your culinary efforts. If possible , do some organic gardening or purchase organically grown vegetables and fruits from a reliable source . The forty plus nutrients our bodies need daily are more readily gained by eating fresh raw produce. Also, please don't overlook natural vitamin and mineral supplements to improve a depleted diet.

There are a great number of nutritional goodies that can pack an extra bonus in one's quest for opt i mum health . Such ingredients as wheat germ, sunflower seeds, soybeans, brown rice , lentils, barley, sprouts and honey are sometimes unappreciated but delicious ingredients for flavorful meals . While some purists would eliminate any type of sugar or white flour-and understandably so-we have allowed brown sugar and unbleached white flour in a few of the recipes as does the New York Times Natural Foods Cook Book. The other ingredients boost nutritional value and merit being included.

Do try our selected recipes. Happy cooking and eating for more delicious meals and more bouyant health!

SUGGESTION: For a good start in the morning why not try a vinegar and honey cocktail before breakfast? Just mix 1 tablespoon apple cider vinegar and 1 tablespoon uncooked honey in a glass of warm water Sip and enjoy! For optimum flavor: Let the cold water in the faucet run a few minutes before heating. Use 1/2 glass cold water with vinegar and honey and mix Add hot water to the desired temperature Stir well.

22/NATURALLY HEALTHY FOODS

CAROB CREPES

11/2 cups unbleached white flour

1/3 cup carob powder

1/2 tsp. baking powder

1/2 tsp. salt

2 cups milk

2 eggs

Melted butter

Natural carob bar

1/2 cup vanilla yogurt

Apricot Yogurt Filling: (for 8 crepes)

1/4 cup dried apricots, finely chopped

1/4 cup water

2 Tbsp. brown sugar

1 cup vanilla yogurt

Yield: 24 crepes

Pan: Regular or electric 5" crepe pan (some small fry pans will work)

Editor's note: Delicious served warm!

In large bowl mix together flour, carob powder, baking powder and salt. Add milk, eggs and 2 Tbsp. butter; beat until smooth with rotary beater. Brush 5 inch crepe pan with butter, heating until butter is bubbly. Pour about 2 Tbsp. batter i'nto pan for each crepe; rotate to spread batter. Cook until set in center; turn and lightly brown other side. Cool on racks.

Filling: Simmer apricots with water and sugar until water is absorbed. Stir constantly. Cool thoroughly. Blend cooled mixture into yogurt. Fill each crepe with about 3 Tbsp. filling and place on serving platter. Spoon vanilla yogurt over top. Garnish with carob curls made by shaving vegetable peeler across carob bar.

Suggestions: Freeze remainder of crepes in sets of 8, placing waxed paper between each crepe. Wrap in foil and date. Crepes keep about 3 months.

Mrs. Ewald F. Timm - New Berlin, WI

WHEAT GERM GRIDDLE CAKES (NO MILK)

11/2 cup wheat germ

11/4 cup whole wheat pastry flour

1 tsp. baking soda

3 tsp. baking powder

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. mace

2 1/4 cups orange juice

3eggs

6 Tbsp. salad oil

Yield: Serves 6-8

Bake: On hot griddle

Editor's note: Light and delicious!

Beat ingredients together at medium speed of electric mixer for one minute or whirl in blender. Bake on hot griddle.

Note: Top griddle cakes with applesauce or other fruit sauce. Yogurt is especially good, too.

Joyce Cooper - Aurora, IL

NATURALLY HEALTHY FOODS/23

BASIC WHEAT AND HONEY BREAD

2 Tbsp. dry yeast

1/3 cup honey

4 cups warm water

6- cups whole wheat flour

1 Tbsp. salt

1/3 cup oil

6 cups whole wheat flour

Yield: 3 loaves

Bake: 450° for 25 minutes then 350° for 15 minutes.

Editor's note: A very good bread!

Mix first four ingredients well to develop gluten. Let rise. Then add 1 Tbsp. salt and 1/3 cup oil. Gradually stir in additional flour until dough can be turned out on floured board. Knead until elastic and .just slightly sticky. Let rise until doubled. Form 3 loaves. Let rise 10-15 minutes. Put in oven and finish rising as oven warms. Turn oven to 450° for 25 minutes, then to 350° for 15 minutes until done.

Note: May add left-over cooked oatmeal after first rising. Omit an equal amount of water. For lighter bread, substitute some white flour (up to 3 cups). For an interesting variation and texture, grind 1/2 cup millet and 1/2 cup sesame seeds in blender and add in initial phase of recipe omiting one cup of flour.

Joyce Cooper - Aurora, IL

OMA'S BROT (BRAN BREAD)

2 cups lukewarm milk

2 Tbsp. shortening

4 tsp. salt

1/3 cup light brown sugar

1 1/2 erJvelopes yeast

1 tsp. sugar

2/3 cup lukewarm water

1 egg, well beaten

5 cups unbleached white flour

3 cups bran

Yield: 2 loaves bread

Oven: 4001for 15 minutes, then 35 minutes.

Editor's note: Tops!

Mix together milk, shortening, salt and brown sugar. In small bowl dissolve yeast and sugar in lukewarm water. Let stand until bubbly. Combine milk and yeast mixtures and add wellbeaten egg. Gradually stir in flour and bran. Knead. Place in greased bowl and let rise until double in size. Punch down, knead and let rise again. Knead again and shape into two loaves. Place in pans and let rise. Bake.

Variation: 4 cups unbleached white flour, 3/4 cup whole wheat flour and 1/4 cup wheat germ may be substi-. tuted for the 5 cups unbleached white flour to make a loaf of heavier consistency, but delicious!

Mrs. Oscar (Margaret) Schedler New Albany, IN

24/NATURALLY HEALTHY FOODS

MULTI-GRAIN BREAD

4-5 cups unbleached flour

1 Tbsp. salt

2 pkgs. dry yeast

2 cups water ( 120-130°)

2 eggs, room temperature

1 cup sprouts (optional)

1/4-1/2 cup oil

1/2 cup molasses

2 cups whole wheat flour

1 cup wheat bran

1 cup oatmeal

Yield: 2 loaves

Pan: Loaf pan

Oven: 375°

Bake: 30-35 minutes

Editor's note: Excellent taste and texture!

EARLY AMERICAN BREAD

3/4 cup yellow corn meal

1/3 cup plus 2 Tbsp. brown sugar

1 1/2 Tbsp. salt

3 cups boiling water

1/4 cup plus 2 Tbsp. cooking oil

3 pkgs. dry active yeast

1/4 tsp. ginger

1 tsp. honey

3/4 cup warm water (105-115°)

1 1/2 cup whole wheat flour

3/4 cup rye flour

6 cups sifted, unbleached flour

Yield: 3 loaves

Oven:350°

Bake: 40 minutes

Editor's note: Excellent!

A welcome gift for a friend or a shut-in!

Mix 2 cups unbleached white flour, salt and yeast . Add water and mix for 2 minutes. Add eggs, sprouts, oil and molasses and mix well. Use electric mixer until dough becomes too thick. Add whole wheat flour, wheat bran and oatmeal; mix well. Add unbleached flour until easy to handle Turn dough onto lightly floured surface and knead until smooth and elastic (approximately 10 minutes). Place in greased bowl and turn greased side up . Cover and let rise in warm place until double in size (about 1 hour). Punch down; cover, and let rise 10 minutes before shap(ng into 2 loaves . Let rise , covered, in warm place. Bake.

Mrs. Ewald F. Timm - New Berlin, WI

Thoroughly stir corn meal , brown sugar , oil and boiling water Let cool to lukewarm (about 30 min .). Soften yeast , honey and ginger in 3/4 cup warm water Stir into the cooled corn meal mixture. Add the whole wheat and rye flours. Mix well. Stir in enough white flour to make a moderately stiff dough. Turn out on floured board; knead 8 min. until smooth and elastic. Place in greased bowl turning once to grease surface. Cover and let rise in warm place till double (about 1 hr.) Punch down , turn out on a floured board , divide into thirds. Cover and let rest 10 minutes. Shape into 3 loaves; place in greased loaf pans. Let rise again until almost double (about 35 min.). Bake. Check after 20 minutes-if getting too brown loosely cap with foil. Remove from pans and cool on wire rack .

Mrs. Donald (Fleck) Hill Lexington, KY

NATURALLY HEALTHY FOODS/25

QUICK/EASY STONEGROUNO WHEAT BREAD

1 lb. (3 plus cups) stoneground wheat flour

1 tsp. salt

1/2 oz. fresh compressed yeast (or 1 1/2 squares yeast)

1 tsp. honey

2 1/2 oz. warm water

11 oz. warm water

Yield: 1 loaf

Pan size: Bread pan

Oven: 400°

Bake: 30-35 minutes

Preparation: Quick and easy, only one rising!

Note: Slice thin when cool. Makes wonderful low-calorie toast!

Mix flour and salt together. In small warm dish mash yeast; add honey to yeast and mix. Add 2 1/2 oz. warm water to yeast mixture. Stir; let stand for 10-15 minutes. It will froth. Add yeast mixture to flour mixture. Add 11 ozs. warm water; mix thoroughly. Knead until elastic, adding more flour if too sticky. Form into loaf. Grease sides and bottom of loaf pan with Pam (bread sticks to pan if greased with cooking oil). Place formed loaf into greased warm pan and cover with towel. Place in pre-heated electric fry pan at 100° for 20-30 minutes until doubled, OR pre-heat oven to slightly warm and place in turned-off oven 20-30 minutes. Either way, handle pan very gently when removing after it rises. This bread rises only once. Don't let it rise too much. Bake and turn out of pan immediately when done and set loaf upright on wire rack.

Esther Butz Leonard - Fullerton, CA

HIGH PROTEIN BRAN MUFFINS

2 1/2 cups bran flakes

1 1/2 cups raisins

1 3/4 cups.buttermilk

1 cup whole wheat flour

1 cup soy flour

1 cup wheat germ

4 tsp. baking powder

1 1/2 tsp. nutmeg

3/4 tsp. salt

4eggs

2/3 cup honey

2/3 cup oil

1/4 cup molasses

Yield: 2-2 1/2 dozen

Pan: Muffin tins

Oven: 350°

Bake: 25 minutes

Editor's note: Serve with warm butter and honey!

Combine bran flakes, raisins and buttermilk in a bowl and set aside. Stir together the whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt. Beat together the eggs, honey, oil and molasses. Add egg mixture to soaked bran flakes and mix well. Add dry ingredients all at once. Stir just enough to moisten. Line muffin tins with paper cups and fill 2/3 full. Bake.

Mrs. Ewald F. Timm - New Berlin, WI

26/NATURALLY HEALTHY FOODS

AMELIA KLUTH'S BRAN MUFFINS (1900)

2 cups wheat bran flakes

1 1/2 cups sour milk

1 1/2 tsp. soda

1 cup unbleached white flour

1/2 cup molasses

2 cups dates, cut fine (optional)

Yield: 12 standard size muffins or 48 miniature muffins

Oven: 350°

Bake: 20 minutes for standard size; 10-12 minutes for miniatures

Editor's note: Very tasty!

POTATO WHOLE-GRAIN BREAD

1 medium-size potato

1 cup liquid (potato water plus tap water, if necessary)

1 cup warm milk (or 1 cup water plus 1/3 cup powdered milk)

2 Tbsp. butter

2 Tbsp. pure maple syrup, honey or sorghum

2 tsp. salt

1 egg

2 Tbsp. dry yeast (2 pkgs.)

5-6 cups flour (2 cups high gluten and the rest whole wheat or rye)

Yield: 2 large loaves

Pan: 2 loaf pans (glass pans for Microwave)

Conventional oven: 375° for 35-40 minutes

Microwave-Convection oven: Micro lowest level for 5 minutes then combination Micro level 2 and Convection for 35 minutes. Note: Lightest whole-grain bread ever!

Cut dates in small pieces into bowl. Mix in unbleached white flour until well coated. Mix in remaining dry ingredients Add liquid. Do not overmix! Fill muffin tins 2/3 full and bake. Note: These muffins freeze well.

Emily I. Behl - Appleton, WI

Dice and cook potato until tender; mash or put in blender with potato water, warm milk, melted butter, syrup or sorghum, salt and egg. When mix is luke-warm, sprinkle yeast over it in large bowl, stir to dissolve yeast and add 2 cups high gluten flour. Cover bowl and place in warm spot until bubbly-about 20 minutes. Stir down and add 2 1/2-3 cups of wholegrain flour (whole wheat or rye). Generously flour board and knead for at least 10 minutes, using most of remaining flour. Warm bowl and spray with Pam. Return dough to bowl, spra) with Pam and cover. Let rise in warm place for 45-60 minutes or until doubled in bulk and finger dents remain when tested. Punch down and return bowl to warm spot for 20-30 minutes until doubled again. Turn out onto floured board, knead 1-2 minutes, divide and shape into loaves. Place into greased pans and spray tops with Pam unless hard crust is desired . Let rise until doubled and dent remains when poked . Bake, starting in cold oven for extra rise

Alice Burkman - Oswego, IL

NATURALLY HEALTHY FOODS/27

WHEAT GERM BUNS

2 cups lukewarm water (scant)

2 pkgs. dry yeast

1 cup wheat germ

2 eggs

1/2 cup Mazola oil

1 Tbsp. salt

6 Tbsp. brown sugar

2/3 cup powdered milk

5 cups unbleached white flour

Yield: 24-30 regular-size buns, 84 if baked in mini muffin tins

Oven: 350°

Bake: 13 minutes

Serve: Warm with butter and and jam!

Dissolve yeast in lukewarm water. Add rest of ingredients. Mix and knead , adding flour until no longer sticky. Let rise until double in bulk Punch down and let rise about 45 minutes or more. Make into buns or cinnamon rolls. Let rise again for about 1 hour. Bake , being careful not to over-bake .

Editor's notes:

1) A topping mix of 1/2 cup chopped pecans, 1 Tbsp. brown sugar and 1/2 tsp. cinnamon sprinkled over the buns before baking adds a delicious flavor .

2) Reduce last rising time to 30 minutes if baked in mini muffin tins.

Marty (Schaefer) Suppan Minneapolis, MN

CREAM OF CARROT - CHEDDAR SOUP

2 Tbsp. butter or margarine

1/2 cup finely chopped onion

l lb. carrots (8-10), shredded l lb. potatoes (3-5), shredded

6 cups chicken broth

1/2 tsp. dried thyme

1 bay leaf

1/8 tsp. Tabasco sauce (to taste)

1/2 tsp. Worcestershire sauce

1/4 tsp. sugar

Salt and pepper (to taste)

1 1/2 cups milk

1/2 cup Cheddar cheese, shredded

Yield: 6 servings

Pot: Soup kettle

Preparation: About 30 minutes

Note: Serve with cornbread.

In large kettle saute onion in butter or margarine. Add all ingredients except milk and cheese. Simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled on top.

Note: A meatless main dish containing complete protein.

Helen E. Ostruske - Oakland, CA

28/NATURALLY HEALTHY FOODS

LENTIL-BARLEY STEW

4 Tbsp. butter

1 cup chopped celery or Swiss chard

1 cup chopped onion

6 cups water

1 cup lentils

1 cup tomatoes, canned

1 cup barley or brown rice

2 tsp. bouillon

1 tsp. minced garlic

1 tsp. garlic salt

1 cup mushrooms

3/4 lb. boneless pork shoulder, diced (optional)

Yield: 6 servings

Pot: Soup kettle

Preparation: 15-20 minutes

Cook: About 1 hour

Note: Family fare!

WINTER VEGETABLE STEW

2 medium onions

1/2 cup olive oil or vegetable oil

3 potatoes

2 turnips

4 carrots

2 acorn squash

1 1/2 tsp. savory

1 bay leaf

4 cups chicken stock

1 small head cauliflower

1 box frozen peas

Salt, pepper and Parmesan cheese

Yield: 6 servings

Pot: Soup kettle

Preparation: About 20 minutes

Cook: About 50 minutes

Note: Delicious winter meal!

In large pan saute celery , onions and pork in 4 Tbsp. butter. Add water and lentils; cook 10 minutes . Add rest of ingredients and si mmer 45-60 minutes

Barbara (Kretzschmar) Dierking St. Louis, MO

Saute onions in oil for 10 minutes. Add potatoes, turnips and carrots which have been peeled and cut into chunks. Saute 5 minutes more. Add acorn squash (peeled and chunked), savory and bay leaf and saute 5 minutes more. Add chicken stock , cauliflower (broken into floweretes), peas, salt and pepper. Simmer 30 minutes. Sprinkle each serving with Parmesan cheese.

Note: To enhance flavor of stew, use about 3 Tbsp. chicken-flavored base instead of salt.

Mrs. David A. (Lorena) Obey Wausau, WI

NATURALLY HEALTHY FOODS/29

SOUPE AU PISTOU (FRENCH)

2 quarts chicken broth*

3 medium potatoes, peeled and diced

1/2 lb. fresh green beans, cut up

3 carrots, sliced

1 medium onion, chopped

1 Tbsp. salt

1/4 tsp. pepper

1/2 lb. zucchini, sliced

1 (16 oz.) can kidney beans

Sauce:

4 cloves mashed garlic (or 1/2 tsp. garlic powder)

1 (6 oz.) can tomto paste

1 Tbsp. dried basil

1/2 cup grated Parmesan cheese

1/2 cup chopped parsley

1/4 cup olive or vegetable oil

Yield: 8-10 servings

Pot: Soup kettle

Note: A delicious meatless main dish containing complete protein.

BAKED PUMPKIN

1 small pumpkin

2 cups chopped apples {peeled or unpeeled)

1 cup nuts

1 cup raisins

3/4 cup brown sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

2 Tbsp. lemon juice

Yield: 8 servings

Pan: Cookie sheet

Oven: 350°

Bake: 40 to 60 minutes

Note: A delicious treat!

Combine chicken broth, potatoes, green beans, carrots , onion, salt and pepper in a large kettle Bring to boil and simmer covered for 10 minutes. Add squash and kidney beans (also green beans if canned beans are used) and simmer another 10 minutes longer or until vegetables are tender.

Sauce: Meanwhile, mix together the garlic, tomato paste, basil, Parmesan cheese and parsley. Gradually-Oeat in the oil. Just befqre serving, stir sauce into hot soup.

Note: *Bouillon cubes (8) in 2 quarts· water may be substituted for the chicken stock.

Editor's note: When serving, pass extra Parmesan cheesetosprinkleovertopof soup Serve with crusty, buttered rolls.

Mrs. Neal Ostruske - Hayward, CA

Cut off top of pumpkin as a lid. Clean out seeds and fibers. Mix all other ingredients and place inside pumpkin; replace lid. Place on cookie sheet. Bake until pumpkin is fork tender. Scoop out pumpkin with apple mixture and serve with sour cream.

Lorraine Schmidt - Norwood, OH

HEALTHY FOODS

CRUNCHY PEA SALAD

24 ozs. frozen peas, thawed

2 cups sliced celery

1 cup coarsely chopped radishes

1/2 cup sliced green onions

1 1/2 cups sour cream

2 Tbsp. vegetable oil

2 Tbsp. lemon juice

1/2 tsp. Dijon-style mustard

1 tsp. salt

1/4 tsp. pepper

Yield: 8 servings

Preparation: 15-20 minutes

Note: Appetizing appearance , crunchy texture, refreshing!

WHEAT GERM EGG SALAD CASSEROLE

6 hard-cooked eggs, coarsely chopped

1 1/2 cups thinly sliced celery

1/2 tsp. dry mustard

1/4 tsp. salt

1/4 tsp. onion salt

1/8 tsp. pepper

3/4 cup mayonnaise

1 Tbsp. chopped parsley

1 Tbsp. melted butter

1/2 cup toasted wheat germ

3 Tbsp. chopped pecans

Yield: 4 (8 oz.) servings

Dish: Individual ramekins

Oven: 375°

Bake: 15 minutes, plus 5-10 min.

Editor's note: Interesting textures, excellent taste!

Comb i ne peas , celery , radishes and green onions Set aside. In another bowl combine sour cream , oil , lemon juice , mustard , salt and pepper . Fold dressing into vegetable mixture to coat well. Cover. Chill overnight.

Janice Baumgart - Columbus, IN

Combine eggs, celery, seasonings, mayonnaise and parsley. Mix well. Spoon an equal amount into 4 (8 oz.) individual casseroles or ramekins. Bake in 375° oven for 15 minutes. Mix together butter , toasted wheat germ and pecans . Sprinkle over salad mixture and continue baking 5-lOminutes

Mrs. Walter (Dorothy) Bleke Frankenmuth, Ml

NATURALLY HEALTHY FOODS/31

YOGURT DRESSING

1 cup yogurt

4 Tbsp. lemon juice, wine vinegar or tarragon vinegar

1/2 tsp. powdered kelp

1 tsp. paprika

1/2 tsp. dill seeds (optional

1 clove garlic, minced

1 small onion, grated or chopped

Yield: 1 1/4 cups

Preparation: Quick and easy

Note: Tangy, low-fat, low-calorie, good vegetable dip.

BARLEY CASSEROLE

1 cup barley

2 Tbsp. butter

1 stalk celery, chopped

1 onion, chopped

1 can mushrooms, drained

1 1/2 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1 1/2 cup hot chicken stock

Yield: 6-8 servings

Dish size: 1 quart

Oven: 350°

Bake: 45 minutes

ZUCCHINI PIE

4 medium zucchini

3 cups grated Cheddar cheese

Oregano, pepper, garlic salt

4eggs

1/4 tsp. cream of tartar

Yield: Serves 4-6

Pan size: 9" pie plate

Oven: 350°

Bake: 35 minutes

Editor's note: A favorite!

In a bowl beat the yogurt slightly. Add the rest of the ingredients and let stand in the refrigerator at least 15 minute·s before serving.

Mrs. Paul (Gladys) Mielke - Berkeley, IL

Rinse barley in cold water and drain. Cook barley in skillet with 2 Tbsp. butter (do not brown). Place barley into baking dish. Add remaining ingredients; stir and cover. Bake for 45 minutes. If barley appears to be drying out add a small amount of stock or water.

Note: A favorite family dish for years. Good side dish with pork chops, chicken or hamburgers.

Mary Ann Michelsen - Sunland, CA

Boil squash until pierceable with fork. Remove and slice. Alternate layers (2) in pie plate with cheese; season each layer with garlic salt, pepper and oregano to taste. Beat eggs with cream of tarter until fluffy and pour over squash and cheese. Bake until cheese on top starts to brown.

Carole (Vetter) O'Hare - Plymouth, MN

32/NATURALLY HEALTHY FOODS

YOGURT MARINATED CHICKEN BROIL

2 chickens, quartered

1/2 cup lemon juice

1 tsp. salt

1 cup yogurt

1 tsp. red pepper

1 tsp. paprika

1-2 Tbsp. oil

Yield: 8 servings

Pan: Broiler pan

Broil: 30-45 minutes

Editor's note: Excellent flavor!

Mix salt and lemon juice. Make small multiple slits into chicken pieces with point of sharp knife. Rub lemon and salt mixture into the chicken. Mix yogurt , red pepper , paprika and oil together in marinating dish. Place chicken in marinade and turn frequently to allow marinade to penetrate meat for several hours . May be broiled in oven or over charcoal. Turn frequently to prevent burning. Brush with marinade as chicken is turned

Note: May use cubes of beef instead of chicken . Place beef on skewers and broil.

Charlotte Campbell - Battle Creek, Ml

WHOLE WHEAT CRUST (NO-ROLL)

1 1/4 cup whole wheat flour

1 tsp. salt

1/2 cup cooking oil

2 Tbsp. cold milk

1 1/2 tsp. honey

Yield: 1 crust

Pan: Quiche or pie pan

Note: A crunchy and flavorful crust!

Editor's note: Bake crust in 425° oven for 8-10 minutes if baking alone.

Mix flour and salt together in pie plate or quiche pan. Whip oil , honey and milk together and add to flour. Mix well and press into pie plate with back of spoon or fingers. Baking time depends upon kind of pie being made.

Note: 1 1/2 cups white unbleached flour may be substituted for the whole wheat flour to use as crust for any kind of pie.

Marilyn Lee - Appleton, WI

Variation: Make three 9" crusts by increasing the flour (whole wheat pastry or graham) to 3 cups, doubling the amount of oil, salt and cooking oil and omit the honey. If baking pie shell alone, prick with fork. Freezes well unbaked.

Carol Kinias - Valparaiso, IN

NATURALLY HEALTHY FOODS/33

YOGURT SUGGESTIONS

To:

8 oz. yogurt

Add:

1 Tbsp. frozen orange concentrate and 1 Tbsp. sunflower seeds, or 1-2 dates, cut up, or 2-4 Tbsp. strawberries or raspberries, or 1 tsp. honey or maple syrup, or Grated apple, and Dash cinnamon, or 1/2 tsp. vanilla ·

Fructose to sweeten (if desired)

Yield: 1-2 servings

Note: For a tasty breakfast or dessert try any combination!

CARROT CHIFFON PIE

1 9" baked pie shell

3 tsp. unflavored gelatin in 1/3 cup cold water

1/2 cup skim milk powder (not instant) with 1/2 cup cold water

1 1/4 cup cooked carrots, pureed

1/4 cup honey

1/2 tsp. each ginger, nutmeg and cinnamon

1/8 tsp. mace

3 egg yolks, slightly beaten

1/2 tsp. pure vanilla

3 egg whites

112· tsp. salt

1/4 cup chopped pecans

Yield: 6-8 wedges

Pan: 9" pie shell

Editor's note: Squash may be used in place of carrots for an equally delicious pie.

Mix desired ingredients into yogurt. Spoon into serving dish or dishes.

Mrs. Alvin W. Graef - Louisville, KY

Dissolve gelatin in cold water. Set aside. Combine skim milk powder with water, using wire whisk. In top of double boiler combine carrots, honey, milk mixture, spices and slightly beaten egg yolks. Place over hot water and cook until mixture thickens, stirring occasionally. Add softened gelatin to the hot mixture and stir until dissolved. Remove from heat and add vanilla extract. Cool. Combine egg whites and salt and beat until stiff peaks are formed. When mixture begins to thicken fold in stiffly beaten egg whites. Turn into baked pie shell. Top with pecans and chill.

Mrs. Alvin W. Graef - Louisville, KY

34/NATURALLY HEALTHY FOODS

EASY YOGURT

1/2 cup plain yogurt (Dannon is good brand)

3 1/2 cups clear cold water

1 3/4 cup powdered skim milk

Yield: 4 (8 oz.) servings

Equipment: Yogurt maker

Note: Eat chilled or use in favorite recipe.

ENERGY BARS

2 Tbsp. butter, softened

2 Tbsp. brown sugar

1 Tbsp. honey

1 Tbsp. molasses (light)

1 cup quick-cooking rolled oats

2 Tbsp. whole wheat flour

2/3 cup snipped mixed dried fruits

1/2 cup boiling water

1 Tbsp. butter

-1 slightly beaten egg

1/4 cup packed brown sugar

_ 1/4 cup whole wheat flour

2 Tbsp. wheat germ

2 Tbsp. wheat bran

3/4 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves -·

1/2 cup chopped walnuts

Yield: 20 bars

Preparation: 25 minutes

Total baking time: 30-35 minutes

Pan size: 8" square

Oven: 350°

Note: To double recipe, use 9x13" pan and 8 oz. pkg. dried fruit

Editor's note: Naturally delicious snack or dessert!

Put yogurt in quart measuring pitcher and add 1/2 cup water, mixing or blending with wire whisk. Add remaining 3 cups water and powdered skim milk, stirring till dissolved and as free of lumps as possible. Pour the mixture through a strainer into another large bowl or pitcher and strain 3 times or until whole mixture is completely smooth. Pour into 4 yogurt bowls. Cover with lids and let set on yogurt maker 6 hours or until desired thickness. Spoon off excess liquid. Save 1/2 cup of finished yogurt to start next batch.

Mrs. Alvin W. Graef - Louisville, KY

In a bowl blend together 2 Tbsp. butter and 2 Tbsp. sugar, honey and molasses. Stir in oats and 2 Tbsp. flour. Press into bottom of greased baking pan. Bake for 5 minutes. Meanwhile combine fruit, boiling water and 1 Tbsp. butter. Let stand 5 minutes. Stir in egg, 1/4 cup brown sugar, flour, wheat germ, wheat bran, cinnamon, salt and cloves. Stir in nuts. Spread over prebaked crust. Bake in oven 25-30 minutes more. Cool on wire rack. Cut into bars:

Barbara Strombeck Maas

Louisville, KY

INTERNATIONAL/U.S. REGIONAL

William Moulis, American 1919

Camb o dian Market , Gouache , 14 5/8" x 21 13/16 "

VU Sloan Collection, Gift of Dr. and Mrs. Wm ]. Ball , 79 . 15 .9

.S. REGIONAL

MUSHROOM HORS D'OEUVRES (MIDDLE EASTERN)

1 lb. fresh mushrQoms, chQpped

1 large onion, chopped

3 Tbsp. butter

1/4 tsp. salt

Dash pepper

3/4 cup plain yogurt

1/2 tsp. dry mint

Yield: Enough for 15 people.

Note: Interesting flavor!

POLYNESIAN BEEF BITES

1 1/2 lb. ground chuck

3/4 cup oatmeal (instant)

1/2 tsp. onion salt

1/4 tsp. salt

1/2 tsp. garlic salt

1 Tbsp. soy sauce

Dash liquid Tabasco

1 egg

1/2 cup milk

Sauce:

1 (8 1/2 oz.) can pineapple

1 cup brown sugar

2 Tbsp. cor nstarch

1 cup beef bouillon

1/2 cup vinegar

2 tsp. soy sauce

1/3 cup chopped ,green pepper

Yield: About 50 balls as "bites".

As a meal it serves 8-10.

Pan: Shallow baking pan

Oven: 350°

Bake: 20 minutes

Editor's note: Marvelous blend of flavors!

Saute mushrooms and onions in butter Cool and add salt, pepper and yogurt. Mix well. Garnish with mint. Chill and serve with crisp crackers.

Jane Maehr - Urban" 1 .ll,

Mix beef, oatmeal, sea?onings, soy sauce, Tabasco, egg and milk. Shape into 1" balls. Bake 'in shallow pan. Sauce: Drain pineapp)e i saying juice. Mix sugar. and cornstarch-. Add juice, bouillon, vinegar and s9y,, saµce. Boil to thicken (about 1 minute). green pepper and pineapple : meat and sauce; heat through.

Note: Can be hors d'oeuvres in a chafing dish or a meat distl for family and comp9 ny served i.yith· rice or noddles.

Paula Sauer - WpJt'1ington, OH

TEX-MEX HORS D'OEUVRE (U.S.A.)

1 large avocado

2 Tbsp. lemon juice

1/2 tsp. silt

1/4 tsp. pepper

1 cup sour cream

1/2 cup mayonnaise

1 pkg. taco seasoning

2 cans jalapeno bean dip

1 cup chopped onions

2 cups chopped tomatoes

7 oz. chopped ripe olives

8 oz. grated cheese

Taco or tostito chips

Dish: 12" round plate

Editor's note: Interesting!

Mash together the avocado, lemon juice, salt and pepper; set aside Mix well the sour cream, mayonnaise and taco seasoning; set aside. On 12" round platter spread bean dip, the 'avocado mixture and then the sour cream mixture. Sprinkle with onions, tomatoes, olives and lastly the cheese. Serve with taco or tostito chips.

Tabby (Moeller) Claussen Wilmington, DE

Variation: Taco Platter. Blend well 1 avocado, 8 oz. cream cheese, 1 tsp. lemon juice, 2 Tbsp. mayonnaise, 4 oz. sour cream, salt and pepper to taste. Spread on large flat glass plate. Sprinkle with 8-10 chopped green onions (tops included), 5 tomatoes (drained and well chopped), 8-10 oz. shredded Cheddar cheese, chili powder and chopped green olives as desired. Serve with taco or tostito chips.

Mary (Thrush) Ehrenberg Valparaiso, IN

TORTILLA ROLLS (SOUTHWESTERN U.S.A.)

1 pkg. flour tortillas

1 (3 oz.) pkg. cream cheese

Ripe olives, diced very fine

Green peppers, diced very fine

Onion, diced very fine

Yield: Many!

Spread softened cream cheese over the tortillas. Sprinkle ripe olives, green peppers and onions evenly over the tortillas. Roll tortillas and chill. Slice into 1" sections when ready to serve.

Mrs. Armin Lichtfuss - Boulder, CO

INTERNATIONAL/U.S. REGIONAL/37

SPRING ROLLS (CHINESE)

1 lb. pork

3 cups Chinese cabbage

1/2 cup bean sprouts or bamboo shoots

4 medium black mushrooms

2 eggs

1 tsp. salt, divided

1 tsp. dry sherry

2 tsp. cornstarch, divided

1/2 cup vegetable oil, divided

1 Tbsp. soy sauce

1 lb. egg roll skins

Yield: 14-16 rolls

Pan: Large fry pan or wok

Note: Serve with hot mustard sauce or sweet-sour sauce.

VIETNAMESE EGG ROLLS

2 lbs. ground lean pork (without seasoning)

1/2 large onion, chopped

2 large carrots, chopped fine or (shrimp or crab)

4-5 black fungi, soaked, sliced

1 (4 oz.) pkg. glass noodles (soak until tender, cut fine)

4eggs

2 Tbsp. soy or fish sauce

Accent (optional)

Pepper (generous amount)

Rice paper or wonton wrappers

Yield: 6 dozen finger-size rolls

Pan: Deep fry pan or wok

Note: The carrot bits are an American innovation.

Editor's note: Easy to make. Tasty little bites!

Shred pork, cabbage , sprouts (or shoots) and mushrooms Beat eggs into a thin omelet and cook. Cut into fine shreds Add 1/2 tsp salt, sherry and 1 tsp. cornstarch to the pork and mix in bowl. Heat 1/4 cup oil; add mushrooms and bamboo shoots or bean sprouts. Stir for 1/2 minute. Add cabbage , salt, soy sauce and stir for another minute. Place in bowl. Heat 1/4 cup oil; put in pork mixture and stir-fry for 2 minutes. Add cooked vegetables and shredded eggs and mix thoroughly. Add 1 tsp. cornstarch dissolved in 1 tsp. water and stir 1 more minute. Place on plate and let cool for filling.

Place 2 heaping Tbsp. egg roll filling on each skin, wrap, deep fry and drain on a paper towel.

Anne Marie Nuechterlein - Denton, TX

Mix ingredients together and wrap in 1/4 circle of rice paper or wonton wrapper (seal wonton with beaten egg). Dip rice paper in warm water and roll egg-sized lump of filling mixture snugly so there aren't air bubbles. Holes or tears can be patched in. It is helpful to use a damp towel to hold rice paper that has been dampened. Fry in hot oil, turning to brown evenly. Drain on newspapers covered with paper towels.

Note: Prepare one day, pack in Tupperware with wax paper between layers and fry later. They freeze well , and reheat (uncovered to crisp up) in the oven. Rice paper is preferred.

Elinor Hannusch Kenyon Kansas City, MO

(Ha Pham Doung and Lan Pham Nguyen)

CHINESE EGG ROLLS

2 1/2 lbs. lean ground pork

1/2 cup soy sauce

1/4 cup white wine

1 Tbsp. salt

1/2 tsp. Accent (optional)

1 clove garlic

3 scallions, chopped fine

2 1/2 slices ginger root

2 1/2 cups shredded bamboo shoots

2 1/2 lbs. cabbage, shredded

1/2 cup cornstarch, mixed with 1/2 cup water

2 lbs. egg roll skins (40 skins)

Sweet-Sour Sauce:

2 cups pineapple juice

1/4 cup soy sauce

1 cup sugar

1 bud garlic ; chopped fine 1/8 tsp. crushed red pepper

1/8 tsp. Accent (optional)

1 slice ginger root, chopped fine

1 scallion, chopped fine

1/4 cup cornstarch milfed with 1/4 cup water

1/2 tsp. salt

Hot Mustard Sauce:

1 Tbsp. dry mustard

1 tsp. sugar

Water

Yield: 40 egg rolls

Pan: Deep fryer or wok

Editor's note: A favorite!

Combine pork, soy sauce, white wine, salt, Accent, garlic, scallions and ginger root and stir-fry until cooked. Remove meat from pan and put bamboo shoots and cabbage into pan. Cook until rawness is gone. Return meat to pan and mix with vegetables. Add cornstarch and water; thicken and remove all gravy. Let cool completely. Lay egg roll skin diamond shape with one corner toward you. Put about 2 Tbsp. filling on skin. Roll up envelope style. Use beaten egg as sealer. Deep fry until light golden. Just before serving deep fry again until deep golden. Serve with sweetsour and/or hot mustard sauce. May be frozen after first frying; thaw at room temperature before second frying.

Sweet-Sour Sauce: Add all spices to juice. Bring to boil. Reduce heat and cook 5-10 minutes. Add more sugar or soy sauce if desired. Add cornstarch until thick gravy consistency. May be stored in refrigerator.

Hot Mustard Sauce: Mix together mustard and sugar. Add water to consistency of wet paste.

Ruth Russler - Dayton, OH

Variation: Egg Rolls. Use 3/4 lb. cooked ground pork and 1/2 lb. shrimp, cooked and slivered. Add 3 stalks celery and 6 green onions (all cut in pieces) instead of scallions. Substitute 1 1/2 lb. fresh bean sprouts for the cabbage.

Elizabeth (Simon) Van De Velde Crested Butte, CO

INTERNATIONAL/U.S. REGIONAL/39

EGGPLANT ANTIPASTO (ITALIAN)

1 large eggplant

1/3 cup chopped green pepper

1 medium onion, chopped

3/4 cup sliced mushrooms

2 cloves garlic, minced

1/2 cup olive oil

1 (6 oz.) can tomato paste

1/4 cup water

2 Tbsp. wine vinegar

1/2 tsp. sugar

1/2 tsp. oregano

1 tsp salt

1/2 tsp. pepper

1/2 cup stuffed olives, drained

Yield: Serves 10 people as an appetizer.

Pan: Large skillet

Note: Delicious spooned onto pumpernickel crackers, rye squares or small squares of dark bread. May also be served as a vegetable dish. Freezes well.

EMPANADAS (ARGENTINE)

Filling:

2 lbs. ground beef

1 pkg. chili mix (46.1 g)

1 large onion, chopped

1/4 cup water

2 Tbsp. flour

Salt and pepper

Crust:

1 lb. butter

1 lb. cream cheese

4 cups flour

Pinch salt

Yield: Many

Pan: Cookie sheet

Oven: 400°

Bake: 10-15 minutes

Editor's note: Easy to niake. Good appetizer for a crowd!

Peel and cube eggplant. Place eggplant, green pepper, onion, mushrooms, garlic and oil in large skillet. Cover and cook for 10 minutes, stirring every 2-3 minutes. In mixing bowl, stir together tomato paste, water, wine vinegar, sugar, oregano, salt and pepper. Stir into eggplant mixture. Gently st1r in olives; simmer covered for 30 minutes. Serve hot.

. Diane Robinson Mehl Louisville, KY

Filling: Brown meat; drain and add remaining ingredients. Simmer until thick.

Crust: Cut butter and cream cheese into flour and salt as for pie crust. Chill before rolling out to 1/8" thick. Cut rounds using biscuit cutter.

Add 1 tsp. filling and fold circle over. Seal with fork tines. Brush with egg white if desired. Place on cookie sheet and bake.

Note: Use various shaped cutters for special occasions.

Linda Strohschein Lohrmann Walla Walla, WA

40/INTERNATIONAL/U.S. REGIONAL

AUCKLAND GREEN CLAM CHOWDER (NEW ZEALAND)

1/2 chopped onion

1/4 cup butter

1/4 cup flour

1/4 tsp. each of thyme, ginger, pepper and garlic powder

1 Tbsp. chopped chervil

1 ( i6 oz.) can chopped clams with juice

2 cups clam nectar or clam juice

1/2 cup milk

1/2 cup sautern (optional)

Yield: 3 servings

Editor's note: Delightful flavor!

MINNESOTA BEER CHEESE SOUP (U.S.A.)

1/2 cup butter

1 cup flour

4 cups chicken broth

1 1/2 cups light cream

1 ( 16 oz.) jar Cheez Whiz

6 oz. beer

1 tsp. Worcestershire sauce

Popcorn for garnish

Yield: 6 servings

Note: A Minnesota favorite!

BABY DUMPLINGS (ITAUAN)

3eggs

3/4 cup milk

2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

Yield: Plenty!

Note: These dumplings are so good -a real treat!

Saute onion in butter until tender, but NOT brown. Stir in flour, seasonings. Cook slowly 5 minutes. Add clams, nectar and milk; bring almost to boil. Reduce heat, keeping just under a simmer for 1 hour. Stir in wine. Add milk for a thinner chowder.

Barbara A. Schaper - Alea, HI

Cream butter and flour over heat. but don't brown. Add broth and cream. Add Cheez Whiz; stir until creamy (use wire whisk). Add beer and Worcestershire sauce. Simmer and whisk occasionally for 15 minutes. Always garnish with popcorn.

Kathi lntemann Bredesen Plymouth, MN

Beat eggs. Add milk; beat. Sift remaining ingredients together. Blend flour mixture with eggs and milk. Drop by 1/4 tsp. of batter into boiling chicken soup or broth. As the dumplings are small, do not cook as long as the large ones. Use an open kettle.

Note: Dip spoon into soup each time before-taking dough so it will drop more easily from spoon.

Mrs. David (Lorena) Obey-Wausau, WI

INTERNATIONAL/U.S. REGIONAL/41

DUTCH SPLIT-PEA SOUP

2 cups dried split peas

1/4 cup shredded carrots

1 ham bone (or 3 slices salt pork)

3/4 cup chopped onion

1/2 cup chopped leeks or green onion

1/2 cup diced celery root (optional)

Salt and pepper to taste

1 bay leaf

1/8 tsp. each marjoram, savory and basil

1/2 cup parsley and/or celery leaves

2 1/2 quarts water

1 lb. knockwurst, frankfurters or other sliced sausage

Yield: 6-8 servings

Editor's note: Marvelous winter dish!

EGG-DROP ASPARAGUS SOUP (CHINESE)

1 whole chicken

1 tsp. salt

1 tsp. Accent (optional)

2 small cans asparagus and juice

4 Tbsp. cornstarch

1/2 cup cold water or canned chicken broth

4eggs

Yield: 10 servings

Editor's note: Delicate flavor. Inexpensive. Nutritious!

'/

Rinse split peas, discarding imperfect ones. Place in soup pot with remaining ingredients, except sausage. Cover and simmer over !ow heat 2-2 1/2 hours. Discard bones and bay leaf. Shred meat and return to soup. Add sliced sausages and cook 10 minutes longer.

Marilyn (Meier) Krueger Brookfield, WI

Put chicken in soup kettle and cover with water. Boil water, skimming off the residue that gathers until liquid is clear. Add salt and Accent; cover and cook until chicken is done. Remove chicken; cool and remove meat from bones. To 8 cups of liquid, add asparagus and juice. Bring to boil; stir in cornstarch mixed with cold water. Boil until clear. Beat eggs; pour slowly into boiling liquid and stir gently. Add meat.

Chuc Do - South Bend, IN

ALBONDIGAS (MEATBALL SOUP) (MEXICAN)

1 cup bread crumbs

1/4 CUP. milk

1/2 lb. gr0tmd beef

1/2 lb. c!Jorizo ( remoye casings)*

1 egg, Salt 'to

1 cup sliced

1/2 cup cf1oppeq cilantro**

1 large chopped 1 cup

1-2 C!JPS

1 ( l lb. 1_2 oz.) C!ln tomatoes

3 cups

Yield: 6-8 servings

Note: *Suqstitute Italian if cnorizo is unavailable.

**Substitµte parsley if cilantro is unavaHable.

CAROLINA CAJFISH GUMtw (U.S.A.)

l.lb. C!ltfistJ .fiUets ..

1/2 cup ch91>pe9 ce!erY

1/2 cup_ peppers

1/2 oqion

1 clove garlic:, finely 1/4 cup fat or oil ·

2 beef boµil!on cubes

2 boiUog water

1 lb. ca11 tomatoes

1 ( 10 PK· 2.tsp. salt · 1/4

114 thyme

1 b;ty leaf

11/2 cup c90ked rice

Yield: 6 serv .ings

Note: Very good and surprisingly mild.

Combine orea,d crumbs, milk, beef, chorizo, egg ano salt and mix well. Chill 30 minutes, Combine vegetables and bouillon; cover and let simmer. Shape meatballs; add to broth and sjmmer appf()Ximately, 1 Or until meatballs are done.

Note: Best prepared a_day ahead; chill to remove fat and "age" flavors. Easy to boui119rt and/or meatballs if desired.

l;ditor's '19ie: For -spicier version, add 2-3 tsp. chili powder and a 4 oz. can of diced green chilies.

Mrs. Alan (Judy) 1Hack Fountain Valley, CA

Panb9il fish in aQ9ut 6 rnjnutes to 011 of flesh. Remove fat and Cut fish in orie inch pieces. C9ok celery, green pepper, onion and garlic in fat until tender. DJssolve bouil.lon cubes in hot water. Add tomatoes, okra and seasonings. Cover; simmer for 20 min. Add fisti. Cover and si nirner for an 12,· minutes. bay leClf: Place 1/4 cup rice in each· of 6 bow!·s. Fill with tiot gurnt>9.

Mrs. F. - Berlin, WI

GRANDMOTHER'S AUSTRIAN LIVER DUMPLINGS FOR SOUP

1 onion, minced, divided

2 Tbsp. butter or margarine

1/2 lb. beef liver

1/4 lb. chicken livers

2 sprigs fresh parsley

3 1/2 slices very dry white bread

1 tsp. salt

1/4 tsp. pepper

Soup or broth (beef)

Yield: 11-12 servings

Pan: 6-qt. soup pot

Note: Use your favorite broth or soup. Goes well with buttered or pickled carrots-or most vegetables.

Saute half of onion in butter until transparent. Grind livers, half raw onion, half sauted onion, parsley and, lastly, the dry bread. Add salt and pepper. Mix well Let stand half an hour. Form mixture into about 22 balls. If mixture is too soft to hold shape, add dry bread crumbs. Drop into broth; bring to boil and simmer 5 minutes. Remove pot from heat. Let stand, covered, for 15 minutes before serving.

Laurel Karzel Rouse - Rothschild, WI

Variation: Grandma's German Liver Dumplings 1900. Mix together 1/2 lb. ground raw liver and 1/4 lb. hamburger. Add 1 Tbsp. diced onion, 1 egg, 2 Tbsp. flour and 1/4 cup milk. Mix well and drop a Tbsp. full at a time into a frying pan with 2 cups boiling water and 1 beef bouillon cube. Cover and boil slowly about 20 min. Yield: 3-4 servings

Joan Lang Failinger - Bay State, MA

KARTOFFEL KLOESSE (POTATO DUMPLINGS) (GERMAN)

4 medium potatoes

1 tsp. salt

1 egg

1 cup flour

2 slices toast, cubed

Yield: 3 servings

Editor's note: Good! Serve with with pork roast and a generous amount of brown gravy. Note: May be warmed up in the microwave oven.

Cook potatoes with "jackets," peel and mash or put through ricer. Add salt, egg and flour (consistency should be so that a ball can be formed). In the center of each dumpling place 4 toast cubes, size of a dice. This keeps dumplings from getting soggy. Have a kettle of boiling salted water ready. Dip dumpling in cold water, then drop into boiling water. Dumplings will sink to the bottom, but rise when almost done. Cook covered about 10-15 minutes.

Variation: Omit toast cubes. Roll 1/2 of dough at a time into a roll 2" in diameter. Cut off dumplings every 1 1/2". Drop in boiling water and cook as above.

Mrs. R.H. (Irma) Riethmeier Oviedo, FL

ARABIAN POCKET BREAD

2 tsp. cornmeal

2-3 cups bread flour

3 Tbsp. sugar

2 tsp. salt

2 pkgs. dry yeast

2 cups water

1/4 cup oil

3 cups rye or whole wheat flour

Yield: 14 pocket breads

Pan: 2 cookie sheets

Oven: 450°

Bake: 8-10 minutes

Note: A hit at wine and cheese parties. Cut in wedges and spread with cheese.

Lightly sprinkle cornmeal on 2 cookie sheets. Combine bread flour, sugar, salt and yeast in bowl; blend. Heat water and oil until very warm. Add warm liquid to flour mixture and blend. By hand stir in the rye or whole wheat flour and additional bread flour until dough pulls away from sides of bowl. On floured surface knead 1/2 cup or more of the bread flour into dough until it is smooth and elastic (about 10 minutes). Place in a greased bowl. Cover loosely with plastic wrap and towel. Let rise until double (11/2 hours). Punch down and cover again, allowing dough to rest. Work out any remaining bubbles. Divide into 14 equal balls. Roll each ball into a 7" circle. Circles will be very thin. Place circles 2" apart on the cookie sheets; cover; · let rise in warm place 30 minutes. Bake until edges turn brown.

Pam (Zimmermann) Peters New Albany, IN

SWEDISH RYE BREAD

1 cake compressed yeast

1/2 cup warm water

1 Tbsp. sugar

1/4 cup molasses, green label

1/2 cup sugar

2 cups warm water

1 Tbsp. fennel seed

2 1/2 cups Bohemian rye flour, sifted

2 tsp. salt

1/2 cup brown sugar

2 Tbsp. shortening

4 1/2 cups white flour

Yield: 3 loaves

Oven: 300° -325°

Bake: 45 minutes

Note: Old favorite!

Mix yeast, water and sugar. Mix remaining ingredients except white flour. Add to the yeast mixture. Then add small amounts of white flour until dough is soft and pliable. Knead dough and place in a greased bowl until double in bulk. Punch down dough ; turn completely over and let rise 1 3/4 times its bulk. Punch down again and let stand 20 minutes. Divide into 3 loaves and place in loaf pans. Let rise until double in bulk. Bake in a slow oven.

Mrs. Dorothy Crampton Chesterton, IN

CROQUE MONSIEUR (GRILLED SANDWICH WITH SAUCE) (FRENCH)

8 thin slices white bread

3 Tbsp. softened butter

1/2 cup grated Swiss cheese

1 Tbsp. dry mustard

4 slices ham or smoked turkey

2 eggs, beaten

1/8 tsp. each, salt and pepper

1/2 cup light cream

Sauce:

3 Tbsp. butter

1 Tbsp. flour

1/8 tsp. each, salt and pepper

1/2 cup heavy cream

1/3 cup grated Swiss cheese

Yield: 4 sandwiches

Editor's note: Good without the sauce, also.

BIRCHER MUESLI (FRUIT SALAD) (SWISS)

1/2 cup rolled oats

3 Tbsp. milk

2-3 Tbsp. reconstituted lemon juice (or juice of 1 lemon)

3 Tbsp. (or more) chopped nuts

1/4 cup yogurt

3 Tbsp. sweetened condensed milk

3 Tbsp. water, if needed

2-3 bananas or 1 qt. fresh strawberries, an apple or other fresh fruit in season

Yield: 1 large salad

Note: Flavor will vary according to choice of fruit. Editor's note: An excellent complete protein dish!

Spread mixture of softened butter, grated cheese and mustard on 4 slices of bread. Cover with 1 slice of ham or smoked turkey and other slice of bread. Beat eggs, cream, salt and pepper. Dip sandwiches in egg mixture. Brown in butter; cover with sauce.

Sauce: In 1-qt. saucepan melt butter. Add flour, salt and pepper. Mix thoroughly, adding cream. Bring to a boil and remove from heat. Add cheese, stirring until it dissolves. Pour over sandwiches and serve.

Note: Delightful for a luncheon or Sunday night supper.

Mary B. Scheig - Appleton, WI

Soak oats in milk about 20 minutes. Add lemon juice, nuts, yogurt, milk and fresh fruit. Fold in gently so that fruit will not become mushy. Top with more fruit and nuts.

Note: Because some fruits darken rapidly, prepare salad as close to serving time as possible.

Marcia Finke Schwenk - Hope, IN

SOUTHWESTERN RANCH EGGS WITH LENTILS (U.S.A.)

2 1/2 cups boiling water

1 cup lentils

1 large onion, chopped

1 clove garlic, minced

2 Tbsp. butter or bacon drippings

1 ( l lb.) can tomatoes, broken up with fork

Diced California green chilies

1 tsp. salt

3 or 4 tsp. chili powder, to taste

4eggs

Yield: 4 servings

Pan: Small shallow baking dish

Oven: 400°

Bake: 12-15 minutes

Editor's note: Good flavorspicy with an appealing appearance. Family will enjoy!

· Cook lentils in water. Simmer covered until tender (about 20 minutes); drain. Saute onion and garlic in butter or drippings. Add tomatoes, chilies, salt and chili powder. Simmer 10 minutes. Add to lentils. Transfer to small shallow baking dish. With a spoon make 4 indentations in the lentil mixture and break an egg into each. Cover with foil and bake until eggs are set.

Note: Serve with warmed flour tortilla, butter and salad. A meatless main dish containing complete protein.

Helen E. Ostruske - Oakland, CA

MRS. JENNING'S SOUTHERN GRITS AND CHEESE (U.S.A.)

3/4 cup dry grits (3 cups cooked)

1 lb. Velveeta

1/2 cup butter or margarine

Dash red pepper

6 eggs, beaten

1/2 cup milk

2 tsp. baking powder

Yield: 8 servings

Pan: 8xll" baking dish

Oven: 350°

Bake: 45-60 minutes

Note: Your family will want a third helping!

Cook grits according to package directions. Cut cheese and butter into the hot grits and add red pepper. Beat eggs, adding milk and baking powder. Stir egg mixture into grit/ cheese mixture. Pour into greased baking dish. Bake. Note: For a complete meal, serve with chicken and tossed salad.

Su Holman - Belmont, MA

INTERNATIO·NAL/U.S. REGIONAL/47

SPANAKfWETA '(GREEK)

4 ( 10 oz:) pkgS. frozen thcij)j>ed spinach, thawed

1 (8 oz.) pkg. cream cheese

fJ!/2 -Jb. Feta cheese

1/2 lb. Monetary jack ctfeese

4eggs

1 small bnion, !Chopped

·3 Tbsp. satad :Oil

1 tsp. cl1ofJpeti dill l tsp.

1/4 tsp. pepper

15 sheets

1 cup butter

Yielcl: 12 main -dish servings or 24 appetizer-S

Pan: 10xl5"

Chill: 1 hour

Oven: 350°

Bake: 45 minutes

Editor's note: This rs VERY good!

Squeeze $trfach dry and combine with ingredients (except fillo and butter). Stir until well mixed. Arrange 9 flno,-each-Of which has been brustfed with butter, in a '15x10" pan. 'Spread with spinach f 111 i ng. :Cover ·w•U1 6 f illo, ·brushing each wi-th butter. Tuck in edges to seal. Chill 1 hotir. Bake.

Note: *Fillo dough ca..n be found frozen in sheets in supermarkets.

:Mrs. R.R.<(loi&) -Scheer 'San Diego, CA

CHILIS RELLENOS CASSEROLE (MEXftAN)

2 small cans Ortega whole green chilies

1 lb. Cheddar cheese, grated

1 lb. Monterey Jack cheese, grated 4 eggs, separated

Salt and pepper to taste

3 Tbsp. flour ·

1 (13 oz.) can evaporated milk

1 small can tomato sauce

Yield: 6-8 servings

Pan:9x12"

Total baking time: 65 minutes

Note: A delicious accompaniment to any Mexican or Spanish food, or serve as a main dish with a green salad.

Editor's note: A hot, spicy dish!

Rem0ve seeEfs fr-0m -Chilies; flciften and drain. line layer-of chilies in -9x12" pan and top with Cheddar cheese. Repeat with chili layer and top with Jack cheese. Whip egg whites until stiff. Set aside. Mix egg yolks and seasonings, flour and milk. Fold egg whites into yolk mixture. Pour over chilies and cheese. Bake in 300° oven for 45 minutes.

Remove and pour tomato sauce over the top. Bake for 20 minutes at 250°. Cut in squares to serve.

Mrs. Oliver (Vi) Brelje - Orange, CA

CAMBODIAN SALAD (A MAIN-DISH MEAL-IN-ONE)

1 flank steak

2 Tbsp. oil

1 clove garlic, minced

1 Tbsp. sugar

1 tsp. dry mustard

1/2 cup soy sauce

1/2 cup water

2 Tbsp. cornstarch

1/4 cup water

1 (4 oz.) can sliced mushrooms

2 cans bean sprouts

Lettuce, tomatoes, red onion, and bell pepper

Italian dressing ·

Yield: 6-8 servings

SICILIAN MEAT ROLL

2 eggs, beaten

3/4 cup soft bread crumbs

1/2 cup tomato jt•ice

2 Tbsp. snipped parsley

1/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. pepper

Garlic, small clove minced 21bs.beefchuck,ground

8 slices boiled ham

6 ozs. Mozzarella cheese, shredded

3 slices Mozzarella cheese

Yield: 8 servings

Pan: 9x13" baking pan

Oven: 350°

Total baking time: 1 hour and 20 minutes

Editor's Note: Delightful blend of flavors. Attractive and very nutritious!

Cut flank steak in pieces and brown in oil in which the garlic has been browned. Add sugar, mustard, soy sauce and water. Make a thickener of the cornstarch and 1/4 cup water and add to meat mixture. Add mushrooms and simmer for 1 hour or until meat is tender. Stir occasionally. In a separate pan heat the bean sprouts. On a platter place a layer of lettuce leaves, top with layers of tomatoes, red onion and bell pepper rings. Pour Italian dressing over all (as for a salad, but don't toss). Put heated bean sprouts over salad, and top with the hot meat-gravy mixture.

Note: Serve rice as a side dish. A very flexible recipe using more or less vegetables, depending upon the servings needed. Can be held for those arriving late.

Lynne (Robbins) Glick

Los Angeles, CA

Preheat oven to 350°. Combine eggs, bread, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or wax paper, form meat into a 10x12" rectangle. Arrange ham slices on meat, leaving margin around slices. Sprinkle shredded cheese over ham. Starting from short end, roll up meat, using foil to lift. Seal edges and ends. Place seam side down in baking pan. Bake 1 hour and 15 minutes. Place cheese slices over top. Return to oven for 5 minutes until cheese melts.

Marcille Ansorge - Lincoln, NE

CHINESE BEEF WITH SESAME SEEDS

1 kilogram

Marinade: SO ml SO ml

125ml

1 clove

2 marbles, (1 cm ea.)

2ml

SO ml SO ml Sml

Additions: Sml SO ml

30-SOmL

125ml

1 can (227 g)

beef (sirloin), thinly sliced

Sugar, white Soy sauce, dark Green onions, thinly sliced

Garlic, chopped fine

Ginger, fresh, chopped fine

Pepper, freshly ground

Sesame seeds, toasted

Dry sherry

MSG (optional)

Cornstarch

Sesame oil

Peanut oil

Green pepper, chopped

Water chestnuts, sliced, or Bamboo shoots

Yield: 8 servings

Pan: For stir-frying

Editor's note: Delicious!

Slice beef, as thin as possible, across the grain into squares about 2-3 cm (Frozen beef, slightly thawed, slices well).

Marinade: Mix ingredients together and add to meat. Marinate at least three hours; stir occasionally. Add cornstarch and sesame oil. Stir-fry in peanut oil (enough to coat pan) only until it changes color. Add water chestnuts or bamboo shoots and green pepper. Stir-fry only to heat them through. Taste, adding salt if necessary. Serve at once with cooked rice, rice noodles or Chinese noodles.

Note: Good dish for guests. The main preparation can be done well in advance, the final stir-fry takes only a few minutes. Reheats well in microwave.

Katherine Hallerberg Valparaiso, IN

For a description of metric measures for this recipe and information about metrics please consult the GUILD COOKBOOK, VOL. II, Think Metric - Cook Metric, page 19.

MINNESOTA 1HOT-DISH (U.S.A.)

2 lbs. hamburger, browned

1/2 cup celery

1/2 onion

1 Tbsp. flour

1 can tomato soup

Potatoes, sliced

Salt and pepper

Milk

Yield: 6-8 servings

Editor's note: Quick and easy!

Mix first five ingredients in fry pan. Place in greased baking dish. Cover with sliced potatoes. Add salt and pepper. Add enough milk to cover potatoes. Bake at 300° for 1 1/2 hours.

Mabel Frank - Valparaiso, IN

DUTCH MEATLOAF

1 1/2 lbs. ground beef

1 onion, chopped

1/2 can Hunt's tomato sauce

1 egg, beaten

1 1/2 tsp. salt

1/4 tsp. pepper

1 cup fresh bread crumbs

Sauce:

2 Tbsp. vinegar

2 Tbsp. brown sugar

2 Tbsp. prepared mustard

1/2 can Hunt's tomato sauce

1 can water (use tomato sauce can)

Yield: 4 servings

Pan: Shallow baking pan

Oven: 350°

Bake: 1 hour

Editor's note: Excellent taste!

Moist! Great "carry-in" dish!

Mix ground beef, onion , 1/2 can tomato sauce, egg, salt, pepper and bread crumbs into loaf. Place in shallow pan; start baking.

Sauce: Meanwhile mix vinegar, brown sugar, mustard, 1/2 can tomato sauce and water. Pour mixture over meat loaf. Bake for 1 hr., basting at least once.

Ruth Russler - Dayton, OH

Variation: Meat Loaf for Two is made using 1/2 the amount of ground beef. onion , pepper, tomato sauce and bread crumbs. Use one small egg and 1/2 tsp. salt. Loaves the size of large hamburgers can be baked at 450° for 15 minutes, larger ones at 350° for 1-1 1/4 hours. After baking spread sauce over top ; return to oven for 5 minutes more.

Sauce: Use 1/2 cup tomato sauce, 1 Tbsp brown sugar, 2 tsp. parsley flakes and 1/2 tsp. Worcestershire sauce Mix well.

Arline Jass Phipps - Valparaiso, IN

LASAGNA (ITALIAN)

1/2 lb. lasagna macaroni cooked in salted water

1 med. onion, chopped

2 garl ic cloves, minced

2 Tbsp. olive oil

1 lb. ground beef

1 (29 oz.) can tomatoes

1 small can tomato paste

2 tsp. salt

1/4 tsp. pepper

1 bay leaf

2 dried basil leaves, crushed

1 lb. Mozzarella cheese, sliced

1 lb. Ricotta cheese (or cottage cheese)

1/2 cup grated Parmesan cheese

(Continued on next page)

Brown onion, garlic in olive oil. Add ground beef, tomatoes , tomato paste , salt, pepper, bay leaf and basil leaves; simmer 1 1/2 hours Arrange in about 3 layers in large casserole the macaroni, Mozzarella cheese , Ricotta cheese, Parmesan cheese, meat sauce. Bake.

Note: Let set a few minutes before serving. "Holds" well for family and company. Serve with garden salad and garlic bread.

Barbara Strombeck Maas Louisville, KY

INTERNATIONAL/U .S. REGIONAL/ 51

Yield: 6-8 servings

Pan Size: 9x13" baking pan or large casserole dish

Oven: 375°

Bake: 45 minutes

Note: Long-time family favorite!

EMMET'S ITALIAN PIZZA (HUSBAND'S SPECIALTY)

Dough:

1 cup boiling water

2 Tbsp. butter or margarine

1 pkg, dry yeast

2 1/2 cups flour

1 tsp. sugar

1 tsp. salt

Cornmeal

Olive oil

Topping:

2 (8 oz.) cans tomato sauce

1 garlic clove, mashed

1 tsp. oregano

1 tsp. basil

1 tsp. rosemary

1/2 lb. lean ground beef

1/2 lb. mild Italian sausage

1/2 lb. mushrooms, sliced

1/4 green pepper, seeded, diced

1/2 cup onion, chopped

1/4 lb. pepperoni, sliced thin 24 oz. MozzarelJa cheese, shredded

Yield: 2 - 12" pizzas

Pans: Round pizza pans

Oven: 450°

Total baking time: 22-25 min.

Preparation time: About 2 hours

Editor's note: After eating this pizza you won't like "boughten" pizzas!

Pizza dough: Pour boiling wc;iter over butter in large bowl. Cool to warm. Stir in yeast, 2 cups and salt. Mix well. Turn out onto floured board. Add the remaining 1{2 cup flour (a a time) until mixture is elastic, non-sticky. until smooth. Place in bmyl; cover, let rise in warm plaGe (top 9f oven at 80-90° is good) until doubled in size (approx. 1 - 1 1/2 hr.). Pul')ch down dough; in half. Roll out or pat out each piece on floured board until it will fit a 12" pizza pan. Lightly grease pizza pan and d1:1st with cqrnmeal. Fit dough into pan, over rim to hold it in top generously with olive oil. Bake on low,est rack of oven at 450° for 10 min. Prick dough with fork if it bul;>bles up.

Topping: Mix together tomat,o sauce, garlic, oregano, basil, rosemary; set aside. Crumble beef and sausage into frying pan over high heat -and cook, stirring until.browned. Lift· from pan with slotted spoon; set aside. To pan drippings add mushrooms, green pepper and onion. Cook until onion is limp. After pizza crusts are baked, spread half of the meat mixture and half of the mushroom mixture over each. Evenly top with pepperoni and cheese. Bake at 450° for 12-15 min. (until crusts are golden). Cut into wedges.

Emmet O'Hare - Plymouth, MN

ITALIAN SPAGHETTI

3 (28 oz.) cans whole tomatoes, chopped

2 (12 oz.) cans tomato paste

2 large green peppers, chopped

3 cups chopped onion

1 (5 oz.) bottle soy sauce

3/4 tsp. Italian red pepper

1 Tbsp. chili powder

1 Tbsp. sugar

1 tsp. Accent (optional)

2 (4 oz.) cans mushrooms, drained

1/2 tsp. garlic powder

3 lbs. lean ground beef

Salt, pepper and onion to taste

Lawry's seasoned salt, to taste Spaghetti, boiled "al dente"

Yield: 4 1/2 qts.

Pan Size: 6-qt. pot

Note: Recipe may be frozen in serving sizes.

Editor's note: Excellent flavor!

Combine tomatoes, tomato paste, green peppers, onions, soy sauce, Italian red pepper, chili powder, sugar, Accent, mushrooms and garlic powder in a large saucepan. Brown meat lightly in skillet, using salt, pepper, onion and Lawry's seasoning to taste; drain.

Add to sauce mixture; simmer on low heat for 2 hrs. Stir occasionally to keep from setting. Serve over boiled spaghetti.

Irma K. Schmalz - Edina, MN

ITALIAN SPAGHETTI SAUCE WITH FRESH TOMATOES

1 lb. ground beef

1/2 lb. ground veal

1/2 lb. ground pork

1/4 cup oil

1 1/2 cups chopped onion

3 garlic cloves, minced

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. sugar

4 fresh tomatoes, peeled, quartered

2 (6 oz.) cans tomato paste

1 cup water

1/2 tsp. oregano

1/2 tsp. basil

1 bay leaf

Yield: 6-8 servings

Serving Suggestion: Great with French bread and green salad.

Brown meat in oil; add remaining ingredients. Simmer 3 hrs. Serve over cooked spaghetti.

Note: This recipe freezes well. It's an excellent way to use fresh tomatoes from the summer garden when ripening in abundance.

Shirley Nelesen Honold Sheboygan, WI

SAUERBRATEN(GERMAN)

4 lbs. rump or chuck roast

1 cup white vinegar

1 cup red wine

1 cup water

2 Tbsp. sugar

1 tsp. whole black peppers

4 bay leaves

4 onions, sliced

18 cloves

1 1/2 tsp. mustard seeds

1 Tbsp. salt

1 tsp. ginger

1/3 cup flour

1/2 cup sour cream

Yield: 8-10 servings

Pan: Covered Dutch oven

Oven: 300°

Bake: 3 1/2 -4 hours

Editor's note: Excellent flavor!

ROAST LEG OF LAMB (GREEK)

5 lb. leg of lamb

4 Tbsp. butter, divided

2 cloves garlic, minced

1 Tbsp. pepper

1 Tbsp. salt

1 fresh lemon

1 cup water

Pan: Roasting pan

Oven: 350°

Bake: 40 minutes per lb.

Editor's note: So typically Greek in flavor!

Marinate roast in first 10 ingredients for 4-5 days turning daily. Strain marinade and reserve. Place meat and 1 cup of marinade in covered Dutch oven. Simmer, checking occasionally to be sure meat remains moist. When done, remove meat and add enough marinade to make gravy with the ginger and flour. Cool gravy until it is no longer boiling and add sour cream. Stir until smooth and serve with meat.

Note: Very good with potato pancakes or noodles.

Carol B. Wajtaszek - Lancaster, NY

Variation: Sauerbraten ( 1883). Use 4 lbs. beef chuck and follow basic directions above. Use 2 cups water, omit wine, increase amount of sugar to 3/4 cup and add 1/2 lemon, sliced. Reduce onion to 1 and tie 1 bay leaf, 5-6 cloves and 1 Tbsp. pickling spices in a seasoning bag to use when meat is simmering. Omit peppers, mustard seeds, ginger and sour cream. Cook slowly in covered kettle for 1-2 hours. Use 1 cup browned flour and enough reserved marinade to make a smooth gravy.

Margaret Oelschlager Droll Baltimore,

MD

Wash meat and place in roasting pan. Mix 1 Tbsp. soft butter, garlic, pepper and salt and put into incisions made with a sharp knife in the lamb. Spread remaining butter over the meat. Mix juice of lemon with water and pour over meat. Roast, basting occasionally. Small peeled potatoes may be placed in pan around the meat the last 2 hours of baking.

Helen

Eckstaedt - Milwaukee, WI

KRAUT AND RiBS UKRAINE

3-4 lbs. spare ril:>s

1 qt. sauerkraut

1 small head cabb"age, sliced

3 medium carrots, c-ut in 2" chunks

2 medium onions, quartered

Yiefd: 6 servings

Note: Serve over mashed potatoes.

KRAUT NOODLE 1(GERMAN)

1 medium he1RI cabbage, shredded

1 medium 'ontdn, cllOpped

3 Tt>sp. bacon orijjpings

1 tsp. salt

1/4 tsp. pepper

1 pkg. wide nbodles

Yield: 6-8 ·servirigs

Editor's note: Easy!

WURST KUCHEN (AUSTRIAN)

Yeast sweet roll dough, frozen bread dough or packaged roll mix

9 sticks Kielbasa type sausage, each 10-11" in length

Yield: 9 Kuchens

Pans: Cookie sheets

Oven: 350°

Bake: 25-30 minutes

Note: Recipe originated in Austria. A traditional Easter treat eaten with hard-cooked eggs for breakfast. Also, a treat for summer picnics.

Brown ribs in large heavy skillet orroaster. Remove ribs. Add sauerkraut, cabbage, carrots and onions to rib drippings. Cover with ribs. Turn heat low and simmer for at least 2-3 hours.

Note: My mother-in-law brought this recipe with her from the Ukraine.

Mrs. Florence Kraus - Davenport, IA

In heavy skillet fry cabbage and onion rn drippings until tender, slightly brown, stirring constantly. Season with salt and pepper. Cook 'noddles in salted water; drain; mix with cabbage.

Mrs. R.H. (Irma) Riethmeier Oviedo, FL

Prepare your favorite yeast sweet roll dough using about 6-7 cups flour or use frozen bread dough (thawed) or packaged roll mix. After necessary rising of dough, divide into 9 pieces. Roll each piece of dough 1/2" longer than sausage (on each end) and wide enough to encircle sausage. Roll dough around sausage, pinch ends and seal lengthwise seam with fingers dipped in water. Place on baking sheets; let rise until dough is almost doubled. Bake. Cool on wire rack.

Note: Delicious warm when freshly baked. To re-heat, wrap kuchens in foil and place in 350° for 15 minutes. Can also be frozen and reheated.

Laurel Karzel Rouse - Rothschild, WI

INTERNATIONAL/U .S. REGIONAL/ 55

APPLES WITH GERMAN BRATWURST

3 large baking apples, pared, cored, quartered

1 tsp. cinnamon ·

3 Tbsp. sugar

1 tsp. caraway seeds

8 bratwurst or other sausage

2 Tbsp. butter or margarine

1/3 cup raisins

1/2 cup beer

Yield: 6-8 servings

Note: Kielbasa sausage is good in this recipe.

ASIAN MUSHROOM SALAD

2 cups sliced fresh mushrooms

1 cup sliced celery

1 cup snow peas, steamed

1 (8 oz.) can water chestnuts, drained, sliced

1 cup cooked and shredded chicken or turkey

Iceberg lettuce, shredded Cherry tomatoes, halved

Ginger-Soy Dressing:

1/2 cup oil

1 clove garlic, pressed

3 Tbsp. soy sauce

3 Tbsp. lemon juice

2 Tbsp. white wine vinegar

1 tsp. to 1 Tbsp. chopped fresh ginger root (optional)

2 tsp. p)'epared mustard

Yield: 3-4 servings

Editor's note: Delicious!

Interesting! Flavorful!

Arrange apples in bowl and sprinkle with cinnamon, sugar and caraway seeds. Mix well and let stand 3 hours. Saute bratwurst in butter for 3 minutes. Add apples and raisins with the juices that have formed. Cook slowly, covered, for 25 minutes. Add beer; bring to boil and simmer 3-4 minutes. Serve hot.

Marty Ruprecht Mattes - Roswell, GA

Arrange mushrooms, celery, snow peas and water chestnuts in a 2-qt. shallow casserole dish. Prepare Ginger-Soy Dressing and pour over vegetables. Cover and refrigerate at least 2 hours or overnight. Drain; reserve dressing. Arrange vegetables, tossed with chicken, on a serving platter or individual plates lined with shredded lettuce. Garnish with cherry tomatoes. Pass extra dressing. Ginger-Soy Dressing: Mix oil with 1 clove pressed garlic. Add remaining ingredients and adjust ginger to taste.

Note: Serve with zucchini bread for summer luncheon or light supper. Note: Use left-over dressing on spinach salad.

Shirley Rowold Sauerman Glen Ellyn, IL

MOO GOO GAi PAN (CHICKEN SLICES WITH BUTTON MUSHROOMS) (CHINESE)

2 whole chicken breasts, boned

Marinade:

2 tsp. cornstarch

1/2 tsp. salt

1 tsp. sherry

1 egg white

Sauce and Vegetables:

2 Tbsp. soy sauce

2 tsp. sherry

1/2 tsp. sesame oil

1/4 tsp. black pepper

2 tsp. cornstarch

1/2 cup chicken broth

5 Tbsp. oil

3 slices ginger root

2 cloves garlic, sliced 2 stalks celery, sliced

1/4 cup bamboo shoots, sliced 8 water chestnuts, sliced

1/2 lb. fresh mushrooms (or 1 can button mushrooms, drained)

Yield: 4 servings

Pan: Wok or fry pan

Cook: Stir-fry

Editor's note: A sprinkling of toasted, slivered almonds might be added just before serving.

Marinade: Mix well the cornstarch, salt, sherry and egg white. Layer cut each piece of chicken breast so pieces are thin. Then cut 1" pieces against the grain. Marinate for 20 minutes while preparing vegetables. Sauce and Vegetables: Mix soy sauce, sherry, sesame oil and pepper for seasoning. Dissolve cornstarch in chicken broth Heat oil on medium-high heat in wok or fry pan. Add garlic and ginger; remove when oil is flavored. Stir-fry chicken pieces until they turn white; remove.Stir-fry celery, bamboo shoots, water chestnuts and mushrooms for 2-3 minutes. Add seasoning; mix well. Add chicken and stir well. Add chicken broth-cornstarch mixture until sauce bubbles. Serve over rice.

Eunice (Ullrich) Thanepohn Oswego, IL

Variation: Mo Ku Chi Pen (Chicken with Fresh Mushrooms). To prepare marinade, add to the above recipe

1 tsp. salt, 1 tsp. sesame seed oil and 1/4 tsp. monosodium glutamate (opt.). Marinate for 10 minutes. For the chicken broth mixture blend together 1/2 tsp. salt, 1/2 tsp. sugar, 1/4 tsp. white pepper and 2 Tbsp. chicken broth. Follow above directions for preparing but omit garlic, celery, soy sauce and add 1/4 lb. snow peas. Serve with fried rice. Yield: 6 servings.

Note: This recipe plus the one for Fried Rice came from a Chinese friend.

Mary Wood - Seminole, FL

FRIED RICE (CHINESE)

1/2 lb. bacon

3 Tbsp. vegetable oil, divided

3eggs

1 Tbsp. soy sauce

3 cups cold cooked rice

1 scallion, cut in 1/4" pieces

1/2 cup tiny green peas

1/2 tsp. salt

Yield: 6 servings

Pan: Fry pan or wok

Cook: Stir-fry

Note: Rice separates easily when cooked earlier in the day and chilled.

Editor's note: A most versatile side dish or one-dish meal.

Cut bacon into 1/4" pieces. Fry crisp and drain. Reserve. Use 1 Tbsp. of the oil to scramble eggs, breaking into small pieces. Reserve. Heat 2 Tbsp. oil in wok; add rice and stir-fry 2-3 minutes until coated with oil. Blend in soy sauce . Add eggs, peas, bacon and scallion. Stir-fry to heat through. Serve immediately.

Mary Wood - Seminole, FL

Variation: Vietnamese Fried Rice. Use 2 cups cold cooked rice, 1-2 Tbsp. oil, 1 (6 1/2 oz.) can boned chicken or shredded pork, 1-2 Tbsp. chopped onions, salt and pepper, 1 Tbsp. soy sauce, 1-2 eggs (beaten slightly) and 1 (10 oz.) pkg. frozen peas with carrots, cooked. Surround dish with hot, freshlycooked vegetables.

Note: Recipe from friends, the Phams.

Elinor Hunnusch Kenyon Kansas City, MO

PHILIPPINE PORK ADOBO

2 1/4 lbs. pork, cut in small cubes

3/4 cup vinegar

11/2 cups water

1/2 cup soy sauce

1/2 Tbsp. peppercorns

3 cloves garlic, smashed

1 tsp. salt

1 bay leaf

Note: A favorite of my mother'sa missionary wife in the Philippines.

Boil all ingredients 45 minutes. Remove liquid and set aside. Brown meat in small amount of fat. Add liquid and reheat. Serve hot with rice.

Variations: Use 1 cut-up chicken instead of pork, adding more water and soy sauce if needed. Do NOT brown chicken. May also use this recipe for chicken wings and serve cold as a hors d'oeuvre.

Linda (Strohschein) Lohrmann Walla Walla, WA

.S. REGIONAL

CHINESE RIBS

3 lbs. meaty ribs

Sauce:

1 Tbsp. ginger

1 tsp. garlic powder

1/4 cup soy sauce

3 Tbsp. brown sugar and/or honey

3 Tbsp. Hoisin sauce* (available at specialty stores)

Yield: 4 servings as main dish, 12-15 servings as hors d'oeuvres.

Note:* Substitution for Hoisin

sauce: 3 Tbsp. catsup, 1 tsp. soy sauce and 1 tsp. sugar. Editor's note: Delicious!

Ask butcher to split ribs down the middle the long way. Marinate in sauce overnight (2 hours minimum).

Sauce: Combine all ingredients, substituting for Hoisin sauce if necessary. Place ribs on broiler pan or large roaster with rack. Bake as follows:

275° for 15 min.; 300° for 30 min.; 350° for 30 min .; 375° for 5 minutes; 400° for 9 min. Baste with marinade when changing temperatures. Ribs will look quite dark

Microwave directions: In flat covered pan, microwave 15 min. on high (10). Turn ribs over in pan. Microwave 15 min. more on high. Cook ribs in marinade when microwaving.

Kathryn Flett Hutson - Troy, Ml

CHINESE CHICKEN SALAD

Dressing:

2 Tbsp. sugar

1 tsp. salt

1 tsp. MSG (optional)

1 Tbsp. sesame oil

1/4 cup salad oil

3 Tbsp. red wine vinegar

2 Tbsp. sesame seeds

1/2 tsp. cracked pepper

1 small head lettuce

3 chicken breasts, cooked and shredded

1/4 cup diced green onions

Maifun (transparent) noodles

Yield: 4-6 servings

Dish size: Salad bowl

Note: This can be stretched by adding more chicken and lettuce.

Dressing: Mix first eight ingredients together.

Tear lettuce in pieces and put in bowl with the chicken and onions. Fry maifun noodles (or won ton skins) in oil as directed on package; drain. Pour dressing over chicken salad and gently fold in noodles.

Lynne Glick - Los Angeles, CA

Variation: Use 1 can chow mein noodles in place of maifun noodles. Add 2 Tbsp. chopped, toasted almonds or peanuts.

Grace Burgdorf Nelson ·- Denver, CO

KEY WEST MACKEREL (U.S.A.)

1 mackerel fillet per serving

Pepper

Onion salt

Paprika

1 slice Swiss cheese (large enough to cover fillet)

Sour cream

Yield: 1 serving per fillet

Oven: 475°

Bake: 20 minutes

Note: Recipe also good with grouper, scrod or other similar fish.

For each serving: Rinse fillet and pat dry. Using a sheet of heavy duty aluminum foil, construct a boat-like effect around fillet by crinkling edges and molding to shape of fillet. Pepper lightly, onion salt well (let it snow down), cover with paprika until fish is reddish color. Place a layer of Swiss cheese, covering fish completely. Generously spoon sour cream over cheese, covering completely. Bake.

Mrs. Alfred W. (Nancy Groverman)

Meyer - Valparaiso, IN

LAKE MICHIGAN SMOKED SALMON SALAD (U.S.A.)

2 cups smoked salmon, shredded

1 head lettuce or chicory, shredded

1/2 cup green beans, cooked and sliced

1/2 cup potatoes, cooked and diced

1/2 cup peas, cooked

1/2 cup celery, chopped French dressing, enough to moisten well

2 eggs, hard cooked and separated

Yield: 8 servings

Editor's note: Flavorful, colorful, interesting variety!

Toss all ingredients (except egg yolks) together in salad bowl and chill. Sprinkle with sieved egg yolks and garnish with marinated cucumber or pickle slices.

Mrs. Ewald F. Timm - New Berlin, WI

ARROZ CON COCO (RICE PUDDING) (SPANISH)

1 cup rice

1 liter water ( 1.06 qt.)

8 oz. can coconut cream

1/8 tsp. ginger

1/4 tsp. salt

6 (3" long) cinnamon sticks

1 cup sugar

1/2 cup raisins

Ground cinnamon (as garnish)

Note: An interesting and delicious Spanish variation of rice pudding which makes a very rich dessert.

Tester's comments: A "tasty dish" eaten hot or cold.

Put rice in water and soak 2 hours. Drain rice, saving liquid. Add enough rice water to coconut cream to make 6 cups of liquid. Set aside one cup of this coconut milk. In large saucepan, over low heat, combine the rest with ginger, salt and cinnamon sticks. When this mixture boils, add drained rice. Cook over low heat for 30 minutes; do not stir. After 30 minutes has elapsed, stir and add sugar, raisins and a cup of coconut milk (previously set aside). Cook over low heat for another 40 minutes, stirring every 10 minutes using folding motion. Spread into serving dish, removing cinnamon sticks if desired. Sprinkle with ground cinnamon. Note: Add more water if needed.

Mrs. Linda (Derryberry) Krauss Frankfort, IL

MISSISSIPPI BREAD PUDDING WITH RUM SAUCE (U.S.A.)

6 slices day-old bread

1 tsp. cinnamon

1/2 cup seedless raisins

2 Tbsp. melted butter or margarine

1/2 cup plus 2 Tbsp. sugar

4eggs

2 cups milk

1 tsp. vanilla

Rum Sauce:

2 cups milk

1/2 stick (1/4 cup) butter

1/2 cup sugar

2 Tbsp. flour

1 Tbsp. oil

1 Tbsp. nutmeg

1 Tbsp. vanilla

Rum (or extract) to taste

Yield: 8 servings

Pan:9x9"

Oven: 350°

Bake: 30. minutes:

Note: Verygood!

Break bread in small pieces in baking dish (about 1 1/2 qt. size). Sprinkle cinnamon over bread. Add raisins and melted butter. Lightly toast bread mixture in oven at 350°. Mix together sugar, eggs, milk and vanilla. Pour over bread and bake until solid. Rum Sauce: Put milk, butter and sugar in saucepan. Bring to a boil. Thicken with a roux made of 2 Tbsp. flour and 1 Tbsp. oil. Remove from heat; add nutmeg, vanilla and rum. Serve over pudding.

Mrs. Irma Hicks - Saginaw, Ml

MRS. TRUMAN'S OZARK PUDDING (U.S.A.)

2 large eggs

1 1/4 cups sugar

2 tsp. vanilla

4 Tbsp. flour

1/8 tsp. salt

2 1/2 tsp. baking powder

1 cup finely chopped apples

1 cup chopped pecans

Yield: 8 servings

Pan: 7x12x2"

Oven: 350°

Bake: 35 minutes

Note: Jonathan apples are excellent in this recipe.

NOODLE PUDDING (JEWISH)

1 1/2 cups graham cracker crumbs

1/2 lb. sweet butter, divided 1 lb. broad egg noodles

10 eggs

2 cups ( 1 pt.) sour cream

1 lb. large curd cottage cheese

Pinch of salt

1 1/2 cups sugar

1/2 tsp. vanilla

1 cup white raisins

Yield: 16-20 servings

Pan: 9x12" baking pan

Oven: 350°

Bake: 60-75 minutes.

Editor's note: May be varied with the addition of apples, chopped dried fruits, dates, chopped nuts, etc.

Beat eggs until fluffy. Gradually add sugar and vanilla. Sift together the dry ingredients and fold into wellbeaten egg mixture. Fold in apples and pecans. Place in well-greased pan and bake. If using a glass baking dish, bake at 325°

Note: This mixture will rise and then fall like a torte. May be served in sherbet glasses with ice cream or whipped cream, sour cream, or plain yogurt sprinkled with cinnamon.

Mrs. Albert Kuhlmann - Beardstown, IL

Combine graham cracker crumbs with 5 Tbsp. butter. Spread crumbs on bottom of pan, reserving 1/2 cup crumbs. Heat remaining butter in saucepan until golden brown. Set aside. Cook noodles following package directions; drain. Toss noodles with butter, reserving 2 Tbsp. butter. Beat eggs and sour cream together. Add cottage cheese, salt, sugar, vanilla and raisins. Add to noodles and mix well.

Spoon noodle mixture into crumb-lined pan. Pour remaining butter over top and sprinkle on remaining crumbs. Bake. Serve hot with or without any desired pudding sauce, as a side dish with meats or as a dessert.

Note: If frozen before baking, allow 1 full day in refrigerator to thaw completely before placing in oven.

Diane Robinson Mehl - Louisville, KY

MISSOURI CRACKER PUDDING (U.S.A.)

3 egg whites

1/2 tsp. cream of tartar

Pinch of salt

1 cup sugar

1/2 tsp. vanilla

8 regular size soda crackers, crushed

1/2 cup chopped nuts

Yield: 6 servings

Pan: 10" pie pan

Oven: 325°

Bake: 20-30 minutes

GERMAN BAKED CHEESECAKE

Crust:

2 1/2 cups flour

2 tsp. baking powder

1/2 cup butter, softened

3/4 cup sugar

1 tsp. vanilla

1 egg, beaten

Filling:

2 (8 oz.) pkgs. cream cheese

1 (3 3/4 oz.) pkg. vanilla or French vanilla instant pudding

1 ( 16 oz.) creamed cottage cheese

1 cup sugar

1 cup milk

1 egg

2 Tbsp. lemon juice

Yield: About 16 pieces

Pan: 9x13" baking dish

Oven:325°

Bake: 1 hour

Note: You must try this!

REGIONAL

Beat egg whites, cream of tartar and salt. Add sugar when egg whites are stiff and beat again. Fold in vanilla, crumbs and nuts. Spread in a wellgreased 10" pie pan and bake. Serve with whipped cream or ice cream

Editor's note: A delightful and easy way to "dress up" ice cream for a special dessert.

Mrs. Esther (Masehoff) Koss Minneapolis, MN

Crust: Combine all ingredients into a crumb mixture. Save 2/3 of a cup for topping. Pat the rest in a 9x13", or larger, greased pan. Chill crust until ready to fill.

Filling: Soften cream cheese; add instant pudding (dry). Put the rest of ingredients into blender. Blend until the cottage cheese is smooth. Combine with cream cheese mixture. Put into chilled crust. Top with rest of crumbs. Bake.

Note: Batter must be firm and light golden brown. Use of larger pan requires less baking time.

Note: I brought this recipe from Germany in 1980. Written in German and ·in metrics and using some unfamiliar ingredients, a few adjustments have been made. My daughter made this version for our County Fair and won a blue ribbon!

Mrs. Fred (Frieda) Knippenberg Plymouth, WI

INTERNATIONAL/U.S. REGIONAL/63

BAVARIAN TART

Crust:

1/2 cup butter or margarine

1/3 cup sugar

1/4 tsp. vanilla

3/4 cup flour

2/3 cup chopped nuts (pecans a re best)

Filling:

1 (8 oz.) pkg. cream cheese

1 egg

1/4 cup sugar

1/2 tsp. vanilla

Topping:

1 large can Bartlett pears, drained, cut in wedges

2 tsp. cinnamon

Yield: 1 tart

Pan: 8xll"

Oven: 350°

Editor's note: Looks difficult to prepare but isn't . Delicious!

WASHINGTON APPLE BREAD (U.S.A.)

1 1/2 cups peeled and chopped apples

1 1/2 Tbsp. vinegar

1/2 cup buttermilk

1 cup sugar

1/2 cup shortening

1 tsp. salt

1/4 tsp. nutmeg

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

Yield: 2 loaves

Oven: 350°

Bake: 1 hour

Note: Wonderful flavor!

Crust: Mix butter and sugar for bottom crust. Add vanilla, flour and nuts Mix this well and press into bottom of 8xl 1" greased pan. Bake 350° for 10 min. Set aside Filling: Beat all ingredients together until smooth Pour on crust and set aside .

Topping: Place pear wedges on cream cheese and sprinkle with cinnamon. Bake in 350° oven for 35-40 minutes until set.

Barbara Kipp - Fraser, Ml

Mix apples, vinegar and buttermilk and let stand a short time. Cream sugar, shortening, salt and nutmeg and then add apples . Combine flour baking powder and soda and stir in, mixing smooth. Pour batter into 2 buttered and floured loaf pans. Bake.

Note: Recipe came from family who owns apple orchards in Washington.

Glenda Ott - Rowland Heights, CA

SWEDISH TEA LOG

Dough:

1 pkg. dry yeast

1/4 cup warm water

2 1/4 cups sifted flour

2 Tbsp. sugar

1 tsp. salt

1/2 cup butter or margarine

1/4 cup evaporated milk

1 egg, unbeaten

Filling:

1/4 cup butter

1/2 cup firmly packed brown sugar

1/4 cup each chopped pecans, currants or raisins

Vanilla Glaze:

2 Tbsp. butter

1 cup sifted confectioners' sugar

1/2 tsp. vanilla

1-2 Tbsp. evaporated milk

Yield: 3 Tea Logs

Pan: Cookie sheet

Oven: 350°

Bake: 20-25 minutes

Note: May sprinkle with candied fruit for Christmas.

Tester's comments: Delicious!

GERMAN CHEESE PIE

1 ( 12 oz.) carton cottage cheese

1/2 cup sugar

3/4 cup sour cream

3eggs

1/4 tsp. salt

1 1/2 tsp. vanilla

Cinnamon

Yield: 6 servings

Pan: 9" pie plate

Total baking time: 40 minutes

Note: An old family recipe. Rich tasting! Can be made a day ahead. Quick and easy!

Dough: Soften yeast in water and set aside. Sift together flour, sugar and salt. Cut in butter until particles are fine. Add evaporated milk, unbeaten egg and softened yeast. Mix well. Cover and chill overnight in refrigerator. Filling: Cream butter and add brown sugar. Blend well.

Divide dough into thirds. Roll out one part on floured surface to a 12x6" rectangle. Spread with 1/3 of the filling. Sprinkle on 1/4 cup chopped pecans and 1/4 cup currants or chopped raisins. Roll up, starting with 12" side; seal edges . Place on cookie sheet lined with aluminum foil. May be cut along outside edge, 1 inch apart to within 1/2" of center. Turn cut pieces on sides. Repeat with remaining dough. Let rise in warm place (85 to 90 degrees) until light and almost doubled in size, about 45 minutes. Bake until golden brown. Frost while warm.

Vanilla Glaze.: Brown butter; add confectioners' sugar and vanilla. Stir in evaporated milk until spreading consistency.

Mrs. Tom (Ruth Nau) Lewis

Fort Wayne, IN

Place all ingredients, except cinnamon, in food processor or blender and mix until smooth. Pour into unbaked 9" pie shell and sprinkle with cinnamon. Bake at 425° for 10 minutes, then lower to 350° for 30 minutes or until knife comes out clean.

Variation: Can serve with cherry, strawberry, etc., as topping.

Hazel Harper Paul - White Hall, MD

BEIGNETS (PRONOUNCED BEN YEAS - CREOLE DOUGHNUTS) (FRENCH)

1 cup boiling water

1/4 cup shortening

1/2 cup sugar

1 tsp. salt

1 cup evaporated milk

1 pkg. yeast

1/2 cup warm water

2 eggs, well beaten

7 1/2 cups flour, sifted (approximately)

Yield: 5 dozen

Pan: Electric skillet

Temperature: 360°

Note: Correct frying temperature is essential. Editor's note: Delightful!

GERMAN ORANGE DESSERT

Glaze:

1 orange, washed

1/2 cup sugar

Cake:

1 cup sugar

1/2 cup shortening

2eggs

1 tsp. soda

2 cups flour

1 cup sour milk

1 cup raisins

1 orange rind

1 tsp. vanilla

Butter Sauce:

1/2 cup butter

1 cup confectioners' sugar

1 cup evaporated milk

1 tsp. vanilla

Yield: 12-15 servings

Pan:9x13"

Oven: 350°

Bake: 30 minutes

Note: An old family favorite!

Pour water over shortening, sugar and salt . Add milk and let stand until warm. Dissolve yeast in water and add to mixture with eggs Stir in 4 cups flour; beat Add enough flour to make soft dough. Place in greased bowl and grease top of dough; cover with waxed paper and a cloth Chill until ready to use. Roll dough to 1/8" thickness; cut into squares (do not let dough rise) and fry a few at a time in deep shortening (360°). Brown on one side ; turn and brown on the other. Drain. Sprinkle with confectioners' sugar.

Lois Oster - New Orleans, LA

Glaze: Juice orange and mix well with sugar . Set aside.

Cake: Cream sugar, shortening and eggs. Add soda combined with flour. Add sour milk and raisins and orange rind which have been ground together. Add vanilla. Pour into greased baking pan; bake. Spoon glaze over cake as soon as it is removed from oven. Butter Sauce: Combine butter, sugar and milk. Boil, stirring constantly for 15 minutes. Add vanilla. Ladle over individual servings.

Mrs. Elvira Schmidt - Wausau, WI

ITALIAN HONEY BUBBLES

Dough:

3 cups sifted flour

1 Tbsp. sugar

1/2 tsp. salt

4eggs

4 Tbsp. softened margarine

Honey Syrup:

3/4 cup honey

1/3 cup sugar

1/3 cup water

1 Tbsp. lemon juice

Yield: 4 cups of bubbles

Deep fry: 375°

Note: Makes a pretty holiday table centerpiece

Mix dough ingredients . When dough is stiff, knead for 5 minutes. Cover and refrigerate one hour. Divide into 10 pieces, roll to 18" rope and cut into 36 pieces. Fry in 3" oil at 375°. Cook about 3 minutes . Drain. Add bubbles to honey syrup. Shape in a pyramid. Sprinkle with colored sprinkles, if desired.

Honey Syrup: Boil ingredients until the sugar dissolves. Stir constantly. Continue to cook uncovered without stirring for 15 minutes .

Susan (Dorn) Uhl - Ballwin, MO

BOULLE (DATE AND NUT DESSERT) (FRENCH)

1/2 cup butter (not margarine)

1 cup sugar

2eggs

1 cup chopped dates

1 cup coarsely chopped walnuts

1 cup milk

1/4 cup flour

1/2 tsp. baking powder

1 tsp. vanilla

Yield: 9 servings

Pan: 8" or 9" square pan

Oven: 375°

Bake: 40-50 minutes

Tester's comments: Excellent!

MICHIGAN BLUEBERRY SAUCE (U.S.A.)

2 cups blueberries

1/3 cup sugar

1 Tbsp. lemon juice

1/4 tsp. salt

1/2 tsp. vanilla

Yield: 1 1/2 cups

Note: Delicious on pound cake, ice cream, pancakes, etc.

Cream together butter and sugar. Add eggs and blend well. All at once, add dates, walnuts, milk, flour, baking powder and vanilla. Batter will be very thin and curdled looking, but don't worry! Pour into buttered pan and bake. Test with toothpick until it comes out clean. Cut into nine squares and top with whipped cream.

Corliss Marowske (Corky)

Grosse Pointe Shores, Ml

Crush blueberries. Add sugar, lemon juice and salt; mix well. Boil in saucepan for one minute. Remove from heat; add vanilla . Serve warm or chilled.

Margaret Riethmeier Zobel Clearwater, FL

'

DANISH ROLL

1 cake yeast

1 cup milk

3eggs

1/2 tsp. salt

4 Tbsp. sugar

4 Tbsp. shortening

4 Tbsp. butter

4 cups flour

Butter, melted Brown sugar

Nut meats

Dates

Confectioners' sugar icing

Yield: 2 large crescents

Oven: 325°

Bake: 20-30 minutes

Note: Rich and good!

WISCONSIN CHRISTMAS PIE (U.S.A.)

Graham cracker crust:

1 1/2 cups ( 18 small squares) graham crackers

1/2 cup butter

3 Tbsp. sugar

Filling:

1 pkg. unflavored gelatin

1/4 cup cold milk

1/4 tsp. salt

1 cup milk

1 cup sugar

1 large egg, beaten

1 tsp. vanilla extract

3/4 tsp. almond extract

1 pt. whipping cream

1/2 cup chopped almonds

Yield: 1 (10") pie

Oven: 400°

Bake: 10-12 minutes

Note: Delightfully light and especially good after a holiday meal.

Mix yeast, warm milk and eggs together. Add salt, sugar, shortening, butter and flour (mix as pie dough). Put in refrigerator overnight. Next day, divide dough in half. Roll out; spread with melted butter, brown sugar, nut meats and dates. Roll (like jelly roll) and shape in crescent on greased cookie sheet. Repeat with other half of dough. Let rise 2 1/23 hours. Bake. Ice while hot with confectioners' sugar icing.

Mrs. Elmer P. (Mary Ellen) Simon Frankenmuth, Ml

Crust: Crush crackers until very fine. Melt butter. Combine sugar, crackers and butter. Pat evenly in pan. Bake until light brown. Let cool. Filling: Combine gelatin with 1/4 cup milk. Let stand. Stir and bring to boil (until like a thin gravy) the salt, milk, sugar and beaten egg. Remove from heat. Stir in gelatin and add vanilla and almond flavoring. Allow to cool. Whip 1 pt. whipping cream. Fold gelatin mixture in. Spoon into baked crust. Sprinkle top with nuts. Chill about 3 hours.

Barbara Barnekoff Jabs Englewood, CO

68/INTERNATIONAL/U .S. REGIONAL

CREAM PUFFS (GERMAN)

Puff Shells:

1 cup water

1/2 cup butter

1/8 tsp. salt

1 cup sifted flour

4eggs

Cream Filling:

1 1/2 cups sugar

2/3 cup flour

1/4 tsp. salt

8 egg yolks or 4 eggs

4cups milk

1 tsp. vanilla

2 Tbsp. butter

Yield: 12 puffs

Pan: Cookie sheet

Oven: 450° for 15 minutes

350° for 20-25 minutes

Note: Cream filling may be made day before. Old family recipe, gleaned from German newspaper, Die Rundshau.

Puff Shells: Place water, butter and salt in heavy saucepan. When boiling briskly, add flour all at once, stirring vigorously. Cook until mixture forms smooth ball which leaves sides of pan clean, stirring constantly. Turn into mixing bowl and cool slightly. Using electric beater, thoroughly beat in one egg at a time. Continue beating until mixture is thick and shiny . With a large spoon make 12 puffs (shells) 2" apart on an ungreased baking sheet. Bake in hot oven (450°) for 15 minutes; reduce heat to moderate (350°); bake 20-25 minutes longer, until lightly browned. Cool. Cut (slice) opening at top and fill with cream filling.

Cream Filling: Combine dry ingredients and mix with part of slightly heated milk. Add beaten eggs. Stir in remaining milk . and cook over medium heat, stirring constantly. Remove from heat as soon as mixture is thickened. Cool slightly. Add vanilla and stir in butter. When cold, fill shells and cover with top. Best serveo the same day. May dust puffs with sprinkling of powdered sugar just before serving.

Emma D. Hoppe - Fairview Park, OH

Variation: Cream Puffs. Use above recipe but bake on greased pans at 350° for 25-30 minutes. Fill with whipped cream or custard.

Mrs. Walter Krautstrunk River Forest, IL

AMISH SUGAR COOKIES

1 cup soft butter

1 cup granulated sugar

2 eggs, beaten

1 cup confectioners' sugar

2 tsp. vanilla

3/4 tsp. cream of tartar

1/2 tsp. salt

4 1/2 cups flour

1 cup salad oil

Yield: About 3 dozen

Pans: Cookie sheets

Oven: 350°

Bake: 8-10 minutes

Note: Add 1/2 cup finely chopped almonds to dough for added flavor. Red and green sugar on top is festive looking!

SWEDISH DREAMS

1 cup butter or margarine, softened

1 cup sugar

1 tsp. baking soda, dissolved in 1 Tbsp. boiling water

2 cups flour

1 cup chopped walnuts

Yield: 5 dozen

Pans: Cookie sheets

Oven: 350°

Bake: 10-12 minutes

Note: Extremely good cookie with easy, "at home" ingredients and simple to make. -

Cream butter and granulated sugar until light and fluffy. Beat in eggs, confectioners' sugar, vanilla, cream of tartar and salt. Alternately beat in oil and flour; beat until smooth and fluffy. Refrigerate dough, covered, for 2 hours or until cold. Roll rounded tablespoons of dough into balls. Place 2" apart on lightly greased baking sheets. Flatten each with bottom of glass that has been lightly oiled and dipped in sugar. Bake until lightly browned. Cool on wire racks.

Mrs. Elmer P. (Mary Ellen) Simon Frankenmuth, Ml

Cream butter and sugar; add soda (in water). Gradually add flour (using electric beater) and chopped nuts. Let chill in refrigerator 1-2 hours. Roll dough in hands to 1" balls. Place on greased cookie sheets. Use fork to criss-cross and flatten. Bake.

Dorothy J. Olsen - Valparaiso, IN

70/INTERNATIONAL/U.S. REGIONAL

SCOTCH SHORTBREADS

l lb. butter (no substitutes)

1 1/4 cups light brown sugar

4 1/2 cups all-purpose flour

Yield: About 3 dozen

Pan: Cookie sheet

Note: Melts in your mouth!

SPITZBUBEN (JELLY COOKIES) (GERMAN)

2 cups flour

2 sticks margarine (one salted)

1/2 cup sugar

1 tsp. vanilla

Jelly (such as currant)

3 Tbsp. confectioners' sugar

Yield: 3 dozen cookies

Pan: Cookie sheet

Oven: 375°

Bake: 10 minutes

Note: Tasty tidbit!

GERMAN CHRISTMAS COOKIES

3 eggs, beaten separately

1 cup butter, melted

1 Tbsp. water

1/2 tsp. baking powder

1 1/2 cups sugar

3 cups flour

Sugar sprinkles

Yield: 10 dozen

Pan: Cookie sheet

Oven: 375°

Bake: 6-8 minutes

Note: Recipe brought from Germany. A wonderful holiday treat.

Mix together all ingredients. Roll to 1/3" thick. Cut in small shapes or squares. Bake at about 270° for 20 minutes until just brown.

Note: Over-handling toughens this delicate, rich dough.

Mary Heinrich Horn - West Seneca, NY

Mix together and knead flour, margarine, sugar and vanilla. Roll out to less than 1/8" thick. Cut out small round cookies, cutting small holes in the center of half of the cookies. Bake at 375° on an ungreased cookie sheet until very light, (do not let cookies become brown) about 10 minutes. When cool, put two cookies together (one with center cut out) with jelly in between and dust with confectioners' sugar.

Margaret (Killinger) Krueger Wauwatosa, WI

Put eggs into bowl and beat, adding melted butter and water. Slowly add baking powder and sugar, mixing as you go. Finally, stir in the flour. Add a bit more flour if necessary so that the cookies can be rolled out easily. Roll dough thin on lightly floured board, cut with cookie cutters and place the cut shapes on a greased cookie sheet. Sprinkle with various colored sprinkles. Bake.

Marie Scheyder - Bedford, MS

VIENNESE NUT COOKIES

Pastry:

1 cup sifted flour

1/2 cup butter

Filling:

2 eggs

1 1/2 cups light brown sugar

2 Tbsp. flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 1/2 cups chopped pecans

Frosting:

1 1/2 cups sifted confectioners' sugar

2 Tbsp. butter or margarine

Lemon juice to taste

Yield: 4 dozen squares

Pan:9x12"

Oven: 350°

Total baking time: 35-42 minutes

Note: Serve for coffees, teas or receptions.

PFEFFERNUESSE COOKIES (GERMAN)

1 1/2 cups butter or margarine

1 1/2 cups sugar

1/2 cup molasses

1/4 cup brandy or milk

8 drops anise oil

5 1/2 cups sifted flour

1 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. black pepper

1 tsp. vanilla

Confectioners' sugar

Yield: 168 cookies

Pans: Buttered cookie sheets

Oven: 350°

Bake: 10 minutes

Note: Christmas favorite!

Pastry: Mix flour and butter together with electric mixer until creamy. Spread evenly in ungreased 9x12" pan. Bake in pre-heated 350° oven for 10-12 minutes. Cool.

Filling: Beat eggs, brown sugar and flour with electric mixer until light and fluffy. Add baking powder, salt, vanilla and nuts. Mix well. Spread this mixture over baked pastry. Bake in preheated 350° oven approximately 25-30 minutes. Cool.

Frosting: Cream confectioners' sugar, butter and lemon juice until it is a soft paste. Spread over cooked nut batter. If frosting does not spread easily, add more lemon juice. Cut into tiny squares .

Note: Cookies keep well if stored in air-tight container.

Louise S. Schapper - Louisville, KY

Cream butter; gradually beat in sugar. Add molasses, brandy and anise oil. Sift flour with baking powder, soda and spices. Add to butter mixture with vanilla. Line 13x9" pan with waxed paper. Pound dough into pan. Refrigerate overnight. Invert pan on board and remove paper. Cut into 8 strips 1 1/2" wide, cutting each strip in 1/4" thick slices. Put on buttered cookie sheets and bake. Roll in confectioners' sugar.

Doris Gates - Coal Valley, IL

POOR MAN'S COOKIES (GERMAN)

3 egg yolks

1 cup warm water

21bs.brown(cane)sugar

1 tsp. soda

1 tsp. cinnamon

1 tsp. allspice

1 tsp. salt

1/4 tsp. anise oil

5 cups flour

Yield: 5 dozen

Pan: Cookie sheet

Oven: 350°

Bake: 10 minutes

Note: Recipe came with ancestors from Germany around 1830.

Beat yolks slightly, adding about half of the water and stir in the sugar. Dissolve soda in remaining water. Sift spices and salt with flour and add alternately with the water. Mix in anise oil before all of flour is added. Chill dough. Roll out about 1/4" thick on floured board and cut with 2" round cutter. Bake until puffed and brown. Properly made, these puff up into small pita-like cakes.

Note: If you like anise you'll like these! The name "Poor Man" must have originated before the rise of sugar prices!

Mary Heinrich Horn - West Seneca, NY

GREEK EASTER COOKIES

3 sticks butter

9eggyolks

5 egg whites, beaten stiff

2 cups sugar

1 tsp. nutmeg

2 tsp. cinnamon

1/4 cup baking powder

8 cups flour

1/2 cup coffee cream

1 1/2 tsp. vanilla

Yield: 200 cookies

Editor's note: A delicate flavor, not too sweet but very good!

Cream butter; add egg yolks a few at a time. Fold in egg whites, sugar, nutmeg and cinnamon. Mix baking powder with flour and add to creamed mixture. Add cream and vanilla. Knead well; chill, covered, for one hour. Shape into twists or wreaths. Bake on greased cookie sheets at 350° until edges are brown.

Note: Cookies may be spread with beaten egg before baking.

Mrs. Helen Eckstaedt - Milwaukee, WI

NEW ORLEANS KING'S CAKE (U.S.A.)

1 pkg. yeast

1/4 cup warm water

6 Tbsp. milk, scalded and cooled

4 cups sifted flour

1 cup (2 sticks) butter

3/4 cup sugar

1/4 tsp. salt

4eggs

Melted butter

Colored sugar

Yield: 1 cake

Pan: Cookie sheet

Oven: 325°

Bake: 35-45 minutes

Preparation: Worth the effort!

Note: This cake is made and served during Mardi Gras season in New Orleans-from Epiphany (12th night) to Shrove Tuesday (Mardi Gras). From children's parties to grown up affairs or just family fun, this cake is very popular. A bean or a tiny plastic baby is baked in the cake and whoever gets the bean or baby is the king or queen and must have a party next week. Some mothers have been known to tell their children, "If you get the bean, swallow ' it, because we can't have the party next week."

. In bowl dissolve yeast in warm water. Add milk and enough flour, about 1/2 cup, to make a soft dough. In another bowl, combine butter, sugar, salt, and eggs with electric mixer. Remove from mixer and add soft ball of yeast dough. Mix thoroughly. Gradually add 2 1/2 cups flour to make a medium dough that is neither too soft or too stiff. Place in greased bowl a'nd brush top of dough with butter. Cover with a damp cloth and set aside to rise until doubled in bulk, about 3 hours. Use remaining 1 cup of flour to knead dough and to roll with hands into a rope shape. Place on a 14xl 7" greased cookie sheet and form "rope" of dough into oval shape. The center should be about 7x12". Connect ends of dough by dampening with water. Cover with a damp cloth and let rise until doubled in bulk, about one hour. A bean may be placed in cake, if desired. Bake at 325° for 35-45 minutes or until lightly browned Decorate by brushing top of cake with corn syrup and alternating 3 inch bands of purple, green and gold colored granulated sugar or colored icing or combination of both. (To color sugar, add a few drops of food coloring to sugar, and shake in tightly covered jar until desired color is achieved.)

Lois Oster - New Orleans, LA

74/INTERNATIONAL/U .S. REGIONAL

ALMOND KRANZ KUCHEN (GERMAN)

Dough:

1 oz. cake yeast

1 cup lukewarm milk

1 cup shortening (Crisco or half butter and half Crisco)

5 cups flour

1 1/2 tsp. salt

1/4 cup sugar

2 eggs

Almond Filling:

1 ( 12 oz.) can almond filling

1/2 cup cultured sour cream

Icing:

1/4 cup butter

2 cups confectioners' sugar

1 tsp. vanilla

Water or milk until of spreading consistency

Yield: 4 coffee cakes

Pans: 2 cookie sheets

Oven: 375°

Bake: 25 minutes

Note: An excellent breakfast bread. Can easily cut recipe in half. Worth the effort!

Dough: Add yeast to lukewarm milk; stir to dissolve. Cut shortening into mixture of flour, salt and sugar with pastry blender as for pie crust. Beat eggs and add milk and yeast mixture to them. Add small amount of liquid to flour using fork to "toss" together. Continue until all liquid is well blended into flour . Cover bowl with plastic wrap and refrigerate for 6 hours or overnight. Cut dough into 4 pieces. Roll each into 12x15" rectangle on floured pastry cloth. Lightly mark each rectangle into thirds lengthwise. Almond Filling: Blend well the almond filling and sour cream. In center portion of rectangle spread about 1/4 cup almond filling. Fold 1/3 of the dough over center portion. Seal each end and length of dough. Spread another 1/4 cup filling on top of folded portion. Moisten edge of unfolded portion with water. Fold this remaining 1/3 over the filling and seal securely. Place on greased cookie sheet (pan will hold 2). Cover and let rise until double (about an hour). Bake.

Icing: Brown butter in saucepan until caramel color. Stir in 1 cup sugar. Add vanilla and part of the water. Add remaining sugar alternately with water until spreadable. Frost kuchen while still warm.

Martha Bubeck Schmidt - Madison, WI

OBST KUCHEN (FRUIT CAKE) (GERMAN)

6 medium-size apples

1/2 stick unsalted butter or margarine

2 eggs

1/2 cup sugar

1 cup flour

1 tsp. baking powder

Rind of 1 lemon, grated

2 Tbsp. confectioners' sugar

Yield: 12 servings

Pan:9x13"

Oven: 350°

Bake: 35-40 minutes

Note: A pretty cake with fanned apple halves surrounded by delicious cake squares.

AUSTRIAN KUCHEN

1 cup butter

2 cups sugar

6 eggs (separated)

11/2 cups sifted flour

1/2 tsp. salt

2 tsp. baking powder

6 Tbsp. milk

1 tsp. vanilla

1/2 tsp. almond extract

Confectioners' sugar

Yield: 10-12 servings

Pan: Sundt pan

Oven: 350°

Bake: 1 hour and 10 minutes

Note: Easy!

Peel apples; cut in half and core. Cut lengthwise decorative slits about 1/2" deep . Set as i de. Melt butter and set aside to cool. Cream eggs and sugar together. Slowly add flour and baking powder. Mix well and add melted butter. Mix in lemon rind by hand. Pour batter into greased baking pan. Top with apple halves , cut side up. Bake in pre-heated oven. Remove from pan and sprinkle with confectioners' sugar .

Note: When adding lemon rind mix by hand as rind will stick to mixer beaters .

Luitgard Killinger - Saddle Brook, NJ

Cream butter; add sugar; beat until light and fluffy Beat in egg yolks, one at a time. In another bowl mix flour, salt and baking powder. In cup combine milk and flavorings. Add flour mixture and milk mixture alternately to butter mixture, stirring in gently but thoroughly. Beat egg whites stiff but not dry. Fold in thoroughly. Spoon into greased bundt pan. Bake. Cool in pan 10 minutes. Invert on cake rack and finish cooling. Dust with confectioners' sugar.

Mary Heinrich Horn - West Seneca, NY

MOM'S APPLE KUCHEN (GERMAN)

Kuchen Dough:

1/2 cup sugar

2 cups flour

3 tsp. baking powder

1/2 tsp. salt

2 Tbsp. shortening

1 egg (in measuring cup) plus Milk (enough to measure 1 cup)

6 baking apples (approx.)

Topping:

1 1/2 cups sugar

3 Tbsp. flour

1 tsp. cinnamon

3 Tbsp. butter or margarine

Whipped topping (optional)

Yield: 16-20 servings

Pan: Jelly roll pan or 2 cake pans

Oven: 350°

Bake: 30-40 minutes

Note: Serve warm!

PEACH KUCHEN (GERMAN)

2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup sugar

1/2 cup butter

9 peach halves (canned)

1 tsp. cinnamon

2 egg yolks

1 cup heavy cream (sour cream or half and half)

Yield: 9 servings

Pan: 8" square

Oven: 400°

Bake: 15 minutes plus 30 minutes

Note: For more servings, use sliced peaches and cut smaller pieces.

REGIONAL

Kuchen Dough: Sift and mix dry ingredients; add shortening. Add egg in milk (beaten slightly). Blend and spread dough on jelly roll pan (or two cake pans). Peel, slice and spread apples evenly over dough. Topping: Mix ingredients and spread evenly over apples. Bake until top is golden and inserted toothpick comes out clean. Dough will shrink from edge of pan.

Note: Extra good topped with dollop of whipped topping. Peaches, cherries, plums or other fruit may be substituted for apples.

Marianne Plehn Halvorson - Avon, OH

Sift flour, baking powder, salt and 2 Tbsp. of the sugar together. Cut in butter with 2 knives until consistency of corn meal. Pile into 8" ungreased square pan and press an even layer over bottom. Place peach halves over pastry. Sprinkle mixture of cinnamon and remaining sugar over top. Bake 15 minutes at 400°. Mix egg yolks and cream together and pour over kuchen. Bake 30 minutes longer and serve warm.

Dorothy Decker - Pittsburgh, PA

APPETIZERS/BEVERAGES

Jack Beal, American 1931

Still-Life with Self-Portrait, 1974, Oil on canvas, 29" x 28" VU Sloan Collection, Sloan Fund Purchase. 74.9

APPETIZERS/BEVERAGES

SPINACH SPREAD/DIP

1 cup sour cream

1 cup mayonnaise

1 Tbsp. minced onion

1 pkg. Knoor's Swiss dry vegetable soup mix

1 ( 10 oz.) pkg. frozen, chopped spinach, well drained

1 can water chestnuts, sliced

1 round loaf bread, unsliced

Yield: 3 cups

Editor's note: May be used as a spread or dip using bread, crackers, melba toast, or vegetables.

Note: May be made several hours ahead of serving time.

Mix together sour cream, mayono naise, onion, soup mix, chopped spinach and water chestnuts. Hollow out loaf of bread, putting broken bread pieces on serving plate alongside hollowed shell to be spread with mix. Use hollowed shell to hold spinach spread. Shell can also be broken apart and used as needed .

Mrs.Arnold Hilgenkamp-Plymouth, MN Lynne (Christiansen) Schroeder Westland, Ml

Variation #1: Cook and drain spinach instead of using it right from the package.

Mrs. Leota H. Henline - Fort Wayne, IN

Variation #2: Use a dry onion soup mix for the vegetable soup mix and use King's (round) Hawaiian bread for dipping.

Sandy Oelschlaeger - Richfield, MN

Variation #3: Add 1/2 cup chopped parsley, the juice of 1/2 lemon, 1/2 tsp. dillweed. Use 1/4 cup of chopped green onion and 1 Tbsp. salad-type seasoning. Omit the water chestnuts. Garnish with pimiento for Christmas effect.

Mrs. John F. W. Koch - Evansville, IN

Variation #4: Use 2 cups Hellman's mayonnaise and omit the sour cream. Use 1/2 cup chopped parsley, ll'f. of a small onion (cut up), 1 small clove garlic, 1 Tbsp. lemon juice, and 1/4 tsp. pepper. In covered blender container, blend all ingredients at high speed just until finely chopped. Cover; refrigerate at least 4 hours.

lone Giles - Council Bluffs, IA

APPETIZERS/79

Variation #5: Use 2 cups Hellman's mayonnaise and omit the sour cream. Use 1/2 cup green onion, chopped fine, and 1/2 cup chopped parsley. Add 1 tsp. salt and a dash pepper.

Niesje Bruns Heerman -Appleton, WI

SPINACH BALLS

2 (10 oz.) pkgs. frozen, chopped spinach

2 cups packaged stuffing mix, ground fine

1 cup grated Parmesan cheese

6 eggs, beaten 3/4 cup butter, softened

Salt and pepper

Yield: 60-70 balls

Pan: Cookie sheet

Oven: 350°

Bake: 10-15 minutes

Note: May be served as appetizer or vegetable!

Cook spinach and drain well. Combine all ingredients, mixing well. Roll into balls the size of walnuts. Freeze. Before serving, place on cookie sheet still frozen. Bake.

Carey Burgdorf Morrisson Valparaiso, IN

Marion L. Juegli - Detroit, Ml

Variation #1: Use only 1/2 cup butter and add 1/4 tsp. garlic salt.

Mrs. Judy Walden - Peoria, IL

Variation #2: Add 1 large, finely chopped onion, 1 1/2 tsp. garlic salt and 1/2 tsp. thyme. Reduce the amount of Parmesan cheese to 1/2 cup and increase stuffing mix to 3 cups.

Judy Beckman Wolff - Dunlap, IL

Variation #3: Use only 1 (10 oz.) pkg. of frozen spinach, 1 cup stuffing and 3 eggs. Add 1/2 cup softened margarine, 1/4 tsp. garlic powder and 1/2 cup dry cracker meal.

Mrs. Donald (Joanne) Gatz - Urbar,ia, IL

Variation #4: Use only 1 (10 oz.) pkg. of spinach, 1 cup Pepperidge Farm stuffing, 3 eggs and 1/4 cup Parmesan cheese. Add 1 chopped onion, 1 tsp. garlic salt, 1/4 cup melted butter, 1/2 tsp. pepper and 1/4 tsp. thyme.

Mrs. Herman (Lillian) .Jespersen St. Joseph, Ml

BROCCOLI-CHEESE APPETIZER

1 ( 10 oz.) pkg. frozen chopped broccoli

2 cans cream of chicken soup

1 garlic clove, mashed

12 oz. Muenster cheese, shredded (3 cups)

8 large green chilies, chopped

MARGE'S VEGETABLE DIP

3 Tbsp. each of butter, sugar and vinegar

3 egg yolks, slightly whisked

2 (8 oz.) pkgs. cream cheese

1 medium onion, grated

1 medium green pepper, grated

Yield: Enough for a crowd

Note: Most delicious!

Cook broccoli and drain. Add soup, garlic, cheese and chilies. Heat until cheese melts.

Serve warm with taco chips.

Editor's note: The flavor of this dip improves if made a day ahead of time.

Kathy Kolb Sauer - Whitefish Bay, WI

Stir butter, sugar, vinegar and egg yolks together in small saucepan. Cook over low heat, stirring constantly, until thick. Cool. Cream cheese. Gradually beat in cooled mixture. Add onion and green pepper. Refrigerate.

Note: Serve with assortment of raw vegetables.

Mrs. Judy (Weiherman) Schumacher Brookfield, WI

ZUCCHINI APPETIZERS

3 cups grated zucchini

1 cup biscuit mix

1/2 cup chopped onion

1/2 cup grated Parmesan cheese

2 Tbsp. finely chopped parsley

1/2 tsp. salt

1/2 tsp. seasoned salt

1 tsp. oregano, crumbled

1 clove garlic, mashed

1/2 cup vegetable oil

4 eggs, lightly beaten

Dash pepper

Yield: 30 (2xl ") appetizers

Pan:9x13"

Oven: 350°

Bake: 25-45 minutes

Editor's note: Exceptional!

In large bowl combine zucchini, biscuit mix, onion, cheese, parsley, salt, seasoned salt, oregano, pepper and garlic. Add oil and eggs and beat thoroughly. Spread mixture evenly in greased 9x13" baking pan. Bake in 350° oven until golden (25-45 minutes). Cool slightly and cut into 2xl" pieces. Serve while warm.

Editor's note: Monterey Jack, Cheddar or Mozzarella cheese may be substituted for the Parmesan cheese.

Mrs. Harry A. (Arleen) Gieseking Grosse Pointe Park, Ml

Mrs. Dean (Karen Spicer) Deske Dunlap, IL

APPETIZERS/Bl

CHEESE RICE KRISPIES

1 3/ 4 sticks butter or margarine, softened

2 cups sharp Cheddar cheese, grated

2 cups flour

Dash cayenne pepper

2 cups Rice Krispies

Salt to taste

Yield: 7 dozen

Pan: Cookie sheet

Oven: 375°

Bake: 10-12 minutes

Note: May be frozen.

Mix butter and cheese with fingers. Add flour and cayenne and mix thoroughly. Add Rice Krispies; mix gently but thoroughly. Shape into 1" balls. Place on ungreased cookie sheet and mash-criss cross-with fork dipped in flour Bake until slightly brown . Take from oven; immediately salting to taste. Place in air-tight container and keep in refrigerator. Store until ready to use.

Lynne (Robbins) Glick Los Angeles, CA

Variation: Increase amounts in original recipe to 2 sticks butter and 3/4 lb. (3 cups) grated cheese. Add 1 tsp. paprika, 1 tsp. dry mustard. Mix as above. Bake 10-12 minutes at 350° . Store as above. Good snack for children or serve with cokes or cocktails.

Myla Lohss - Indianapolis, IN

PARTY HAM AND CHEESE ROLLS

1 pkg. Pepperidge Farm party rolls (plain or sesame seed)

Butter or margarine to spread

Ham, cut in small pieces

Light brown sugar

8 oz. Swiss cheese, cut in pieces

Yield: 20 small sandwiches

Pan: Foil pan in which rolls come packaged.

Oven: 300°

Bake: 30 minutes

Note: So easy and so popular! The brown sugar makes them tops!

Slice party rolls and butter both sides. Place ham on roll and sprinkle brown sugar on it. Place cheese on top. Close up bun and replace in foil container in which rolls come. Wrap container in foil and heat in low oven. To serve, place 2 foil containers of heated rolls in straw basket from a· 9x13" casserole dish \

Note: Can be made ahead and frozen. In place of rolls, tiny biscuits may be made from Bisquick.

Barbara Nolde Schoedel Kirkwood, MO

JANET'S CHEESE ROLLS

4 oz. Blue cheese

8 oz. cream cheese

1 lb. American cheese food*

1 cup Parmesan cheese

1/4 tsp. garlic salt

1 Tbsp. Worcestershire sauce

1/4 tsp. white pepper

6 drops Tabasco sauce

Chopped pecans Chili powder

Yield: 1 (8 oz.) roll, 3 (6 oz.) rolls and 1 (5 oz.) log

CHEESE TARTS

1 1/2 cups floor

1/2 cup butter

4 Tbsp. cold water

Cheddar, Swiss or Roquefort cheese, cut in small pieces

2/3 cup heavy cream

1 egg

Worcestershire sauce (several drops)

Yield: 2-3 dozen tarts

Pan: Small muffin tins

Oven: 350°

Bake: 15 minutes

Editor's note: Great!

1/4 cup butter

1/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

5eggs

1/2 pint cottage cheese

1/2 lb. Jack cheese, grated 1or2 (4 oz.) cans Ortega green chilies

Yield: 2-4 dozen

Total baking time: 30-40 minutes.

Place cheeses in large mixing bowl. When room temperature, add seasonings and mix well together. Roll in mixture of chopped pecans and chili powder. Form rolls as large or as small as desired.

Note: *May use Velveeta. Regular processed cheese does not work as well.

Mrs. Leo W. (Janet) Schroeder Baltimore, MD

Mix the flour, butter and water to form a ball (as for pie crust). Press into tiny muffin tins, leaving a hollow. Place a small piece of cheese in each hollow. Beat the cream, egg and Worcestershire sauce together. Pour over cheese in the muffin tins, filling about 2/3 full. Bake only until golden brown.

Note: Goes well with all kinds of beverages.

Ruth C. (Firehammer) Rhode Stevensville, Ml

Melt butter; cool slightly. Add flour, baking powder and salt (sifted together) and eggs. Beat. Add cheeses and chilies. Mix and pour into buttered 8 1/2" square pan. For thinner pieces use 9x13" pan. Bake in 400° oven for 10 minutes, then reduce heat to 350° for additional 20-30 minutes. When done, cut into 1 1/2" squares.

Curt Swain - El Centro, CA

LOW CAl:ORIE APPETIZER (A MAN'S SPECIALTY)

SESAME CHICKEN

1 - 11/2 lb. cubed white meat of chicken

1/2 cup Hellman's mayonnaise

1/2 tsp. dry mustard

Minced onion to taste

1/4 cup sesame seeds

1/2 cup dry bread crumbs or crackers

Pan: Cookie sheet

Oven: 350°

Bake: 15 minutes until brown.

TERIYAKI CHICKEN WINGS

Disjointed chicken wings

Teriyaki Sauce:

1 heaping Tbsp. cornstarch

1 Tbsp. water

1/2 cup sugar or sugar twin

1 1/2 cups Kikkoman Shoyu Sauce

1/8 tsp. Accent (optional)

1/4 cup cider vinegar

1 clove garlic, minced

1 small piece ginger, grated or minced

Yield: Enough for family or small party.

Oven: 350°

Bake: 1 hour

Editor's note: Very good!

CHILE CON QUESO (S.W. U.S.A.)

1 lb. Velveeta cheese, cut in cubes

1 (4 oz.) can diced green chilies

1 ( 1 lb.) can whole tomatoes, drained, chopped fine

1 Tbsp. dried, minced onion

Yield: 1 dip

APPETIZERS/83

Combine mayonnaise, mustard and minced onion. In another bowl, combine sesame seeds and crumbs. Dip chicken from mayonnaise mixture into crumb mixture. Lay on cookie sheet and bake until brown.

Note: Recipe can be used for whole pieces of chicken with increased baking time.

Margie Kontak Shaffer - Elmore, OH

Marinate disjointed chicken wings at least 2 hours in Teriyaki Sauce. May be marinated for 24 hours.

Teriyaki Sauce: Dissolve cornstarch in water. Add remaining ingredients and mix well.

Bake chicken wings and serve while hot.

Note: May also be used as main course.

Barbara Kipp - Fraser, Ml

Heat all ingredients together in chafing dish over boiler pan until cheese is melted and is hot. Serve with corn chips.

Mrs. Armin Lichtfuss - Boulder, CO

LINDA'S SAVORY HAM BALLS

1/3 cup fine, dry bread crumbs

1/4 cup each of milk, catsup and minced onion

1 slightly beaten egg

1/4 tsp. salt

Dash pepper

1 lb. each ground ham and pork

1 cup apricot preserves

1/4 cup water

1 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

2 Tbsp. each catsup and vinegar

Yield: About 5 dozen balls:

Baking dish: 9x13"

Oven: 350°

Bake: 25-30 minutes

Note: Delicious flavor!

In a large bowl combine crumbs, milk, 1/4 cup catsup, onion, egg, salt and pepper. Add meats and mix thoroughly. Shape into about 5 dozen small meatballs. Place in baking dish and bake. (Meatballs may be made ahead and refrigerated or frozen at this point.) To serve, combine remaining ingredients in large skillet. Add meatballs; cook, stirring occasionally until meatballs heat through.

Editor's note: The little extra work needed to grind the ham or to buy ham and have it ground is well worth the effort in this recipe!

Mrs. Judy (Weiherman) Schumacher Brookfield, WI

STUFFED MUSHROOMS PARMIGIANA

12 large fresh mushrooms

2 Tbsp. butter

1 medium onion, finely chopped 2 oz. ( 1/2 cup) pepperoni, diced

1/4 cup green pepper, finely chopped

1 small clove garlic, minced 1/2 cup rich round crackers, finely crushed

3 Tbsp. grated Parmesan cheese

1 Tbsp. snipped parsley

1/2 tsp. seasoned salt

1/4 tsp. oregano

1/3 cup chicken broth

Yield: 12 stuffed mushrooms

Pan: Shallow baking pan

Oven:325°

Bake: 25 minutes

Note: Delicious served as appetizer or as main course.

Wash mushrooms. Remove stems, finely chop and reserve. Drain caps on paper towels. Melt butter in skillet; add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until tender. Add crackers, cheese, parsley, salt and oregano. Mix well. Stir in chicken broth. Spoon stuffing into caps, rounding tops. Place caps in shallow baking pan with about 1/4" of water covering bottom of pan. Bake, uncovered, until heated through.

Serving information: For main course serving, plan to make 6 per guest. Serve with Caesar salad and a dry red wine. For the first course or a snack, plan 2 per person.

lrmie Roggow - Hemlock, Ml

MARINATED MUSHROOMS

5 lbs. mushrooms, washed

1 large bottle vinegar and oil salad dressing (Italian)

1 tsp. each of garlic and onion powder (approximately)

4-5 tiny hot peppers (or banana peppers)

Note: Very good!

APPETIZERS/85

Boil mushrooms in salted water for 30 minutes. Drain well. Add salad dressing, garlic and onion powders and peppers (with seeds removed). Cook for 5 minutes. Pour into container and let marinate. Mushrooms taste best if marinated a few days.

Mrs. Herman (Lillian) Jespersen

St. Joseph, Ml

SAUSAGE BALLS

3 cups Bisquick

1 lb. hot sausage with sage

8 oz. sharp Cheddar cheese

2-4 dashes hot pepper sauce

Yield: Serves 12-14

Pan: Cookie sheet

Oven: 375°

Bake: 15-20 minutes

Note: Marvelous flavor!

Let sausage and cheese come to room temperature (approximately 2 hours). Then mix Bisquick, sausage, cheese and hot pepper sauce to taste. Add 1-2 Tbsp. water if necessary to help all ingredients combine to rolling consistency. Form into small balls using approximately a teaspoonful of the mixure for each one. Place on ungreased cookie sheet. Bake near the top of the oven until balls are golden brown.

Note: The sausage balls can be frozen after they are baked. To re-heat, place frozen in an oven pre-heated to 300° for 10 minutes; then raise the temperature to 375° for an additional 15 minutes.

Jan Beeching-Pieper Silver Springs, MD

Variation: Golf Balls. Follow the directions of the above recipe, adjusting the ingredients and amounts as follows: decrease the amount of Bisquick to 2 cups; increase the amount of cheese to 1 lb., using sharp Cracker Barrel brand; and omit the hot pepper sauce. Bake in 350° oven for 15-20 minutes. Serves 8-10.

Mrs. Herman (Lillian) Jespersen

St. Joseph, Ml .

86/ APPETIZERS

A ,, PATE

l lb. chicken livers, coarsely chopped

l lb. fresh mushrooms, coarsely chopped

1 medium onion, coarsely chopped

4 Tbsp. butter or margarine

1 tsp. salt

1/2 tsp. pepper

Yield: 2 cups A

BRAUNSCHWEIGER PATE

11/2 lbs. braunschweiger

1 (8 oz.) pkg. cream cheese, softened

1/3 cup finely chopped dill pickle

2 Tbsp. dill pickle liquid

1 tsp. Worcestershire sauce

1/4 cup finely chopped onion

1/4 cup mayonnaise

3 drops Tabasco sauce

Yield: 2 lbs.

Preparation: Quick and easy!

BROILED RYE SLICES

Pepperidge Farm party rye bread

1 cup shredded sharp Cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped dried beef

1/4 cup chopped green pepper

1/4 cup Hellman's mayonnaise or enough to moisten

1 cup shredded Swiss cheese

1/3 cup bacon bits

2 Tbsp. chopped onion

1/4 cup chopped ripe olives

Yield: Almost the whole loaf.

Note: A hearty snack!

Saute livers, mushrooms and onion in butter for 8-10 minutes, stirring occasionally. Put into blender with seasonings and blend until smooth. Chill. Serve with crackers or on toast rounds.

Editor's note: The smooth texture of the pate contrasts nicely with the crunchy texture of the onions.

Barbara Riethmeier - Penfield, NY

Cube meat; combine with cream cheese, pickle and liquid, onion and rest of ingredients. Mix until pate is smooth. Refrigerate until ready to serve. Serve with crackers.

Mrs. Hugo (Evelyn) Gade Forest Hill, MD

Mix together all ingredients and spread on party rye slices. Broil on rack as far down in oven as possible.

Editor's note: Rye slices can be heated in microwave oven until bubbly.

Note: Can be made ahead and frozen.

Mrs. Carl Knotak - Elmore, OH

APPETIZERS/87

PARTY PIZZA ROUNDS

1 loaf party rye bread

3 cups grated Cheddar cheese

1 cup grated Mozzarella cheese

1 tsp. oregano

1 small jar red pimentos, chopped

1 small onion, grated 3/4 cup mayonnaise

Yield: 30-40 rounds

Note: Great for Sunday evening snacking!

SHRIMP SPREAD

1 can tomato soup, undiluted

6 oz. cream cheese

2 small pkgs. unflavored gelatin

1/2 cup cold water '

2 small cans shrimp, deveined

1 cup mayonnaise

1/2 cup finely chopped green peppers

1/2 cup finely chopped onion

1/2 cup finely chopped celery

Yield: Servings for 16 people. Editor's note: Elegant!

SHRIMP DIP

1 (8 oz.) pkg. cream cheese

8 oz. sour cream

1-2 pkgs. Good Seasons Italian dressing mix

1 tsp. lemon juice

1 (4 1/2 oz.) can shrimp

Yield: 2 cups

Note: Quick and easy and good!

Mix ingredients and spread on party rye slices. Bake on cookie sheet for 20 minutes at 300°.

Susan (Dorn) Uhl - Ballwin, MO

Bring tomato soup to boil. Add cream cheese, a little at a time. Dissolve gelatin in 1/2 cup cold water. Add to tomato mixture. Let cool. Add remaining ingredients and mix thoroughly. Pour into greased mold and refrigerate. Serve with crackers.

Note: Chop vegetables very fine and crumble the shrimp by hand or with a fork.

Editor's Variation: Mushroom soup may be substituted for the tomato soup. Also, shrimp and crabmeat may be combined.

Mrs. Charles (Ann Marie) Lerch Baltimore, MD

Beat cream cheese with electric mixer until smooth and creamy. Blend in sour cream. Add dressing mix and lemon juice. Stir in shrimp. More shrimp may be added if desired.

Note: Delicious with crackers or a variety of vegetables.

Sylvia Luekens - Pittsford, NY

CRABMEAT MOUSSE

1 ( 10 3/4 oz.) can cream of mushroom soup, undiluted 2 (3 oz.) pkgs. cream cheese

1 cup mayonnaise

2 envelopes unflavored gelatin

1 cup cold water

1 (7 1/2 oz.) can crab meat, drained and flaked

1 cup finely chopped celery

Yellow and red food coloring

Sliced olives

Pimento strips

Yield: About 48 appetizer

servings

Mold: 6-cup, fish-shaped

Note: Great for parties!

In saucepan, combine soup and cheese. Heat until cheese is melted, stirring constantly. Blend in mayonnaise; remove from heat. In another saucepan, sprinkle gelatin over water. Stir over low heat until gelatin dissolves. Stir into soup mixure; adding crab meat and celery. Stir in food coloring, drop by drop, in the proportions of 2 yellow to 1 red, to produce desired color. Pour into 6-cup fishshaped mold. Refrigerate 6 hours or until firm. Unmold and decorate with sliced olives for eyes and pimento strips for scales. Serve with crackers.

Note: May substitute water-packed tuna for crab.

Mrs. Gene C. Bahls - Bourbonnais, IL

Variation: Crab Mousse. Following the recipe above use only 1 envelope of gelatin, 1 (8 oz.) pkg. cream cheese and 1/4 cup water or crab juice. Use 1/4 cup each of celery and onions, chopped fine. Prepare as above.

Lorna Williams - Valparaiso, IN

CRAB CANAPES

1/2 lb. butter

1/2 lb. Velveeta cheese

1 can Canadian Snow Crab

Yield: About 80 (2") canapes

Oven: 350°

Bake: 10 minutes

Editor's note: A tasty treat!

Melt butter and cheese in double boiler. Remove any skin and/or bones from crab meat. Add to melted butter and cheese and mix thoroughly.

To serve, spread mixture on small rolls or on a larger roll, quartered. Heat in oven until spread is warm.

Note: May also be made with turkey for a delicious sandwich.

Esther W. Goehring - Valparaiso, IN

DILL PICKLE DELIGHTS

6 large dill pickles

1 (8 oz.) pkg. cream cheese

1/4 cup milk

2 (2 1/2 oz.) pkgs. dried beef or pastrami

Yield: 40-45 pieces

Note: Very tasty!

APPETIZERS/89

Dry off pickles; mix milk with cream cheese to thin it. Spread cream cheese around pickle, then wrap dried beef or pastrami slices around cheese. Slice into 1/4 or 1/2" pieces (round) and insert pick for handling.

Mrs. Harold (Lorraine) Dessau St. Louis, MO

FRUIT KABOBS

1 fresh pineapple

1 quart fresh strawberries

1/2 cup Kirsch liqueur

Small wooden skewers

Yield: About 20

Editor's note: Attractive, festive and flavorful!

Cut pineapple into 1-2" chunks. Alternate pineapple and strawberries on skewers. About an hour before serving, place skewered fruit in a flat dish and marinate with Kirsch, turning 2 or 3 times.

To serve, place pineapple top in center of round platter with skewers fanning out around it.

Carol Boesch Hoerger Minneapolis, MN

SPICED COCKTAIL NUTS

1/2 Tbsp. butter or margarine

2 Tbsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

1/4 tsp. garlic powder

2 cups halved pecans

Salt

Yield: 2 cups pecans

Note: Excellent for gift giving or for just plain eating!

Melt butter in 13x9x2" baking pan. Stir in Worcestershire sauce, pepper sauce and garlic powder. Add nuts, stirring to coat each one. Spread to single layer. Bake 250° for 45-60 minutes, stirring occasionally, until nuts are lightly browned. Cool on paper towels. Sprinkle with salt to taste. Store in tightly closed container.

Paula (Graef) Sauer - Worthington, OH

90/BEVERAGES

CHAMPAGNE PUNCH

4 (6 oz.) cans frozen lemonade concentrate

4 (9 .6 oz.) cans frozen pineapple juice

1 1/2 quarts cold water

2 quarts dry ginger ale

1 quart sparkling water, chilled

2 ( 4/5) bottles dry champagne, chilled

1 pint each of lemon, lime and orange sherbet

Yield: 50 servings

Note: Delicious with or without champagne!

7-UP SURPRISE PUNCH

1 (46 oz.) can pineapple juice

10 (7 oz.) bottles 7-Up

2 (6 oz.) cans frozen orange juice concentrate, thawed Maraschino cherries

2 trays 7-Up ice cubes

1/2 tsp. peppermint extract

Yield: 30 (punch cup) serv i ngs

Note: Refreshing and festive!

RHINELANDER PUNCH

1 gallon, or 4 liters white wine

2 quarts or 2 liters 7-Up

2 (12 oz.) cans frozen lemonade

Yield: 54 (4 oz.) servings

Mix lemonade, pineapple juice and water. Place in refrigerator. Just before serving, add ginger ale and sparkling water. Scoop sherbets into punch Pour well-chilled champagne evenly over punch. Stir gently.

Variation #1: Instead of sherbet, slices of pineapple, lime, orange and lemon .. ··., may be added .

Variation #2: Punch may be made without champagne by adding extra ginger ale and sparkling

Barbara Kipp - Fraser, Ml

Chill pineapple juice and 7-Up. Pour additional 7-Up into 2 ice cube trays, placing a maraschino cherry in each cube. Freeze. At serving time combine pineapple juice and thawed orange juice concentrate in punch bowl. Add peppermint extract. Slowly pour in 7-Up. Add decorated 7-Up ice cubes.

Edna Brauer - Wausau, WI

Mix together. Serve over a block of ice.

Mildren Volz Kegel - Baltimore, MD

BEVERAGES/91

VELVET HAMMER DESSERT DRINK

4 pints vanilla ice cream, slightly softened 1/2 cup Grand Marnier 1/2 cup brandy

Nutmeg (for garnish)

Yield: 8 dessert drinks

Put 2 pints vanilla ice cream into blender and add 1/4 cup Grand Marnier and 1/4 cup brandy. Blend at medium speed until smooth. Do not overblend. Mixture should be thick. Repeat process with remaining ingredients and divide among chilled glasses. Sprinkle with nutmeg (optional).

Maradel Honold Sager - West Bend, WI

RASPBERRY LIQUEUR

1 quart raspberries

1 fifth vodka

2 cups sugar

Yield: 5 cups

Combine all ingredients and pour into wide-mouth, glass gallon container. Cover and store at 60- 70° for 4-6 months. Strain into bottles.

Note: The drained raspberries folded into softened ice cream or a cup of whipped cream makes 4 marvelous servings of Raspberry Romanoff.

Marge Schaus Kuehnert Shorewood, WI

TROPICAL PUNCH

1 (46 oz.) can red Hawaiian punch

1 (6 oz.) can frozen lemonade concentrate

1 (6 oz.) can frozen orange juice concentrate

6 cups cold water

1 ( 1 pint 12 oz.) bottle ginger ale

1 (6 oz.) can frozen grape juice

Yield: 24 servings

Note: Pretty and cooling!

Combine all ingredients and pour over ice in large punch bowl. (Grape juice overpowers the other colors and gives it a very pretty color.)

Variation: Vodka or liquor of choice may be used if desired.

Donnie Lisby - Aurora, IL

BAKED LIMA BEANS

1 cup dried large lima beans

1 onion, chopped

2 Tbsp. margarine

1/3 cup chili sauce

1/3 cup brown sugar

1(101/2 oz.) can tomato soup

2 tsp. salad mustard

1 tsp. salt

1/4 tsp. pepper

2 slices bacon, diced

6 slices, bacon, whole

Yield: 6 servings

Pan: 2-quart casserole

Oven: 300°

Bake: 4 hours

Editor's note: Easy to prepare.

DRESSED-UP CANNED GREEN BEANS

2 Tbsp. butter

2 Tbsp. flour

1 tsp. vinegar

1/2 tSp. mustard

1/2 tsp. onion flakes

1/2 tsp. parsley flakes

1 ( 16 oz.) can string beans, drained

Yield: 2 cups

Note: A family favorite

BEETS WITH PINEAPPLE

2 Tbsp. brown sugar

1 Tbsp. cornstarch

1/4 tsp. salt

1(83/4 oz.) can pineapple tidbits

1 Tbsp. butter or margarine

VEGET ABLES/183

1 Tbsp. lemon juice

1 ( 16 oz.) can sliced beets \2 cups drained)

Yield: 4-6 servings

Editor's note: Marvelous flavor!

Soak beans in 3 cups water overnight. Next day, simmer for 1 hour. Saute onions in margarine. Add onions and remaining ingredients (except 6 slices bacon) to beans. Mix well; pour into baking dish and bake. When beans are tender fry 6 slices bacon until partially done and put on top of beans. Bake 5 minutes more. Note: If beans seem dry, add warm water to casserole.

Laurel Karzel Rouse - Rothschild, WI

Melt butter and add flour. Add remaining ingredients except beans and bring to boil. Add beans and serve.

Margaret Riethmeier Zobel Clearwater, FL

Combine first three ingredients. Stir in pineapple with syrup. Cook, stirring constantly, until mixture thickens and bubbles. Add remaining ingredients and cook over low heat.

Bernice (Ber) Ruprecht Valparaiso, IN

SLUSH

9cups water

4teabags

1 cup sugar

1 (12 oz.) can frozen lemonade concentrate

1 ( 12 oz.) can frozen orange juice concentrate

2 cups liquor (vodka, bourbon, brandy, etc.)

Sprite or 7-Up

Yield: 3 1/2 -4 quarts

Mix: In 5-quart container

Editor's note: The basic recipe for Slush and all variations are easily prepared, can be made ahead of time and kept in the freezer indefinitely. All look appetizing and taste marvelous!

Boil 9 cups of water. Remove 2 cups and add teabags to lesser amount. Steep 2 minutes and cool. To remaining cups of water add sugar, lemonade, orange juice. Cool, then add steeped tea. Add liquor; stir and freeze. Serve in glasses with 1/2 Slush and 1/2 Sprite.

Mary Kontak Paetow - Woodville, OH

Variation #1: Brandy Slush. Use 9 tsp. instant tea powder instead of teabags. Water is not boiled. Add 2-3 cups of brandy and use Fresca as mixer when serving.

Catherine Graef - Sherwood, WI

Variation #2: Vodka Slush. Use 11 cups of water and steep 2 teabags in 4 cups boiling water for 10 minutes. Bring to boil 2 cups sugar and remaining 7 cups water. Allow to cool. Add 2 cups vodka and any uncola as mixer when serving.

Linda Greve - Fairview Park, OH

Variation #3: Bourbon Slush. Use 1 1/2 cups sugar. Steep teabags for 5 minutes. Add 2 cups bourbon. Freeze overnight without a lid and cover later. Serve in glass with 2/3 Slush and 1/3 7-Up.

Barbara Graef Haller - Louisville, KY

Variation #4: Orange Bourbon Slush. Use 2 (12 Oz.) cans frozen lemonade concentrate and only 1 cup bourbon. All other ingredients remain the same as in basic recipe above. Allow Slush to thaw partially before sering. No uncola mixer is included.

Judy Bohn Cerny- Stone Mountain, GA

184/VEGETABLES

BROCCOLI AND ARTICHOKE CASSEROLE

2 ( 10 oz.) pkgs. frozen, chopped, broccoli

1 pkg. frozen artichokes

1/2 cup melted butter

1 (8 oz.) pkg. cream cheese, softened

1 tsp. lemon juice Cracker crumbs

Yield: 1 large casserole

Editor's note: Company special!

BROCCOLI CASSEROLE I

2 ( 10 oz.) pkgs. frozen, chopped, broccoli

1/2 pkg. dry Lipton onion soup mix

1/2 pt. sour cream

4 Tbsp. butter, melted

1/2 cup bread crumbs

1/2 cup Parmesan cheese

Yield: 6 servings

Baking dish: 1 1/2-quart casserole

Note: Quick and easy!

BROCCOLI CASSEROLE II

1 1/2 lbs. frozen broccoli spears

6 Tbsp. butter

4 Tbsp. flour

2 cups milk

Salt and pepper to taste

1 beaten egg

1 cup Parmesan cheese

1 small onion, chopped

Bread crumbs or croutons

Yield: 4-6 servings

Baking dish: 9x13"

Oven: 350°

Bake: 45 minutes

Note: Serve to family and friends.

Cook vegetables and drain well. To cooked broccoli add butter, cream cheese and lemon juice; blend well. Place the artichokes in bottom of greased casserole and add broccoli mixture . Top with cracker crumbs; dot with butter and bake at 350° for 25 minutes.

Ruth Russler - Dayton, OH

Cook broccoli as directed, omitting salt; drain well. In casserole mix first three ingredients. Melt butter; stir in crumbs and cheese. Add half of buttercrumb mixture to broccoli mixture. Spread remaining crumbs on top. Bake covered for 20 minutes at 350°; uncover and bake for 5 minutes to brown.

lrmie Roggow - Hemlock, Ml

Cook broccoli and drain well. Place in baking dish. In saucepan, mix butter and flour. Add milk, salt and pepper, cooking until it starts to thicken. Add egg, cheese and onion. Pour over broccoli and top with bread crumbs or croutons.

Note: Amount of broccoli may be doubled without doubling recipe for sauce.

Beverly Piere Sather Bloomington, MN

BEVERAGES/93

Variation #5: Citrus Slush. Reduce water used to 7 cups, increase sugar to 2 cups and use 3 teabags. In addito basic ingredients, add 1 large pineapple juice. Add 2 cups brandy (optional) and 7-Up or Sprite as mixer when serving.

Karyn ( Eesley) Keifer

Mt. Pleasant1 Ml

DAQUIRI SLUSH .

2 cups sugar

1 cup warm water

1 large can unsweetened pineapple juice

2 cups vodka

1/2 cup dry gin

1/2 cup rum

2 cups water

3 small cans frozen limeade

48 oz. 7-Up

Yield: 1 1/2 -2 gallons

Editor's note: Pretty color!

Good taste!

MAPLEBROOK SLUSH

2 mashed bananas

1 cup crushed pineapple with juice

1 ( 16 oz.) can frozen orange juice

3/4 cup sugar

2 cups ginger

1 ( 16 oz.) pkg. frozen strawberries

1 cup blueberries (optional)

Yield: 12-16 servings

Dissolve sugar in warm water. Add rest of ingredients and freeze in plastic 1/2 gallon containers leaving room for expansion. It keeps indefinitely. To serve, allow to set out a few minutes to get to the consistency of slush.

Roma Offerman - Davenport, IA

Mix all ingredients. Put in freezer and stir occasionally while freezing. Thaw about one hour before spooning into glasses to serve.

Note: Keeps well in freezer for several weeks.

Sue (Moody) Durnford - Naperville, IL

LEMON MUSH

3 cups sugar

5 cups water

1 cup orange juice

1/2 cup lemon juice

46 oz. pinapple juice

5 very ripe bananas, mashed or put in blender

2 quarts 7-Up

Yield: 20-25 servings

Note: Easy to make and keeps well. Refreshing!

ALMOND TEA

6 teabags

2 cups boiling water

2 quarts water

1 cup orange juice

1 1/2 cups sugar

Juice of 3 lemons

1 tsp. vanilla

1 tsp. almond

Yield: 2 1/2 -3 quarts

Pan: 4 quart

Editor's note: Unique taste! Pleasant aroma! Interesting!

HOT GOLDEN WASSAIL

4 cups unsweetened pineapple juice

1 1/2 cups apricot nectar

4 cups cider or apple juice

1 cup orange juice

6 inches of stick cinnamon

1 tsp. whole cloves

1/4 tsp. whole cardamon seeds, crushed (optional)

Rum (optional)

Yield: 12-14 mug servings

Pan: 3 quart or larger

Editor's note: ldeal drink for holiday guests or carnlers!

Boil sugar and water together until sugar dissolves. Allow to cool. Mix all other ingredients into sugar/water and freeze. Just before serving add 7-Up.

Katherine D. Moore - Madison, WI

Steep tea in boiling water. In a large pot put steeped tea, 2 quarts water, orange juice, sugar and lemon juice. Bring to a boil for 5 minutes. Remove from heat and add vanilla and almond flavorings.

Emma Lou Kretzmann Crull Kansas City, MO

Combine all ingredients in a large pan. Heat to boiling point; reduce heat and simmer 15-20 minutes. Remove from heat and strain. Pour in mugs and garnish with thin orange slices studded with cloves. A crackpot may be used to keep it hot for serving.

Variation: Spices and rum may be omitted for a fresh and cool summer punch.

Eunice ·Ewert Jones Independence, MO

EGGS AND CHEESE/SOUPS/SANDWICHES

Sadao Watanabe , Japanese 1913

R ooster, 1977, Woodcut, 8 114 " x 7"

VU Art Collection , University Fund Purchase . 83 .1.1

EGGS AND CHEESE/95

EASTER BRUNCH EGG CASSEROLE

2 dozen eggs

1/2 cup milk

1/2 lb. butter, melted

2 cans cream of mushroom soup

1/2 cup sherry

1 1/2 lb. chopped ham

2 (4 oz.) cans mushrooms, drained

1/3 lb. grated Cheddar cheese

Yield: Serves 16

Note: If refrigerated before baking, add 20-30 minutes to total baking time

Editor's note: Rich and delicious!

EGG - BACON BRUNCH

1/4 cup butter

1/4 cup flour

1 cup half & half

1 cup milk

1/4 cup chopped parsley

1/4 tsp. each thyme, basil and marjoram

1 lb. Cheddar cheese, grated

1 1/2 dozen eggs, hard cooked and sliced thin

1 lb. bacon, fried and crumbled

Yield: 8-12 servings

Casserole size: 3-quart

Oven: 350°

Bake: 30 minutes

Editor's note: Delicious!

Beat eggs and milk together. Add melted butter. Pour into 9x13" pan. Warm soup, stirring until smooth. Stir in sherry and slowly add to egg mixture. Add chopped ham, mushrooms and grated cheese; sprinkle evenly over the top. DO NOT STIR. Bake at 250° for 2 hours or until eggs are set.

Doris Gruettner- Milwaukee, WI

Variation: Scrambled Eggs Supreme. A similar recipe uses only 18 eggs beaten with 1 cup plus 1 Tbsp half and half in place of the milk and sherry. Scramble in 3 Tbsp butter and place in 9x13" pan. Over the top pour only 1 can cream of mushroom soup, 2 cans mushrooms and the same amount of cheese, grated. Top with 4-5 slices crisp bacon, cooked sausage or ham. Bake at 250° for 45-50 minutes. Yield: 10-12 servings.

Lois Buchholz - North Tonawanda, NY

Melt butter; blend in flour; add cream and milk slowly. Cook and stir until thick. Add herbs and cheese; stir until melted. Layer eggs, bacon and cheese sauce. Top with buttered bread crumbs; bake uncovered.

Mrs. Arnold Hilgenkamp Plymouth, MN

96/EGGS AND CHEESE

CALIFORNIA EGGS SUPREME (U.S.A.)

6 slices buttered white bread (crusts removed)

2 cups shredded Jack cheese

2 cups shredded Cheddar cheese

1 lb. pork sausage (fried, drained and crumbled)

1 (4 oz.) can diced green chilies

6eggs

2 cups mil k

1/4 tsp. salt

1/2 tsp. paprika

1 tsp. oregano

1/2 tsp. pepper

1/2 tsp. garlic salt

1/4 tsp. dry mustard

1 ripe avocado (optional)

Yield: 6-8 servings

Pan size: 9x13"

Editor's note: Very good!

CATHY'S EGG CASSEROLE

White Sauce :

1/2 cup flour

1 quart milk

1 stick margarine

1/2 lb. bacon, cooked and crumbled

1 (2 1/2 oz.) jar dried beef, chopped or 1/2 lb. chipped beef 1(41/2 oz.) can mushrooms

Egg Mixture:

16 eggs

1 cup mil k

1 stick margarine

Yield: 10-14 servings

Note: May be prepared the night before, refrigerated and baked in the morning. Test for doneness.

Place bread, buttered side down, in baking dish. Cover with cheeses, sausage and chilies. Beat milk and eggs; add seasonings. Pour mixture over bread. Chill overnight. Bake uncovered at 350° for 50-60 minutes Let stand 10 minutes for custard to set. Top with avocado slices. Cut and serve.

Note: Serve with a tossed salad for lunch, fresh fruit for brunch.

Mary Ann Michelsen - Sunland, CA

Prepare white sauce. Add bacon, beef and mushrooms. Set aside. Scramble eggs with milk and margarine in large pan. DO NOT OVERCOOK Layer 1/2 eggs and 1/2 sauce mixture. Repeat. Cover casserole with foil and refrigerate until ready to bake . Bake 325° for 60 mi nutes.

Mrs. Allen (Judy) Hack Fountain Valley, CA

Variation: Scrambled Egg Casserole. A very similar recipe using only 4 slices of crumbled bacon in the sauce. In the egg mixture add 3/4 tsp. salt and substitute 1 cup of evaporated milk for the whole milk. Use only 1/4 cup margarine. Bake in 9x13" pan at 275° for 60 min.

Mary (Rittmiller) Marshall St. Louis, MO

DOROTHY'S EGGS

12 beaten eggs

4 cups (1 lb.) grated Cheddar cheese

1 Tbsp. Worcestershire sauce

2 ( 17 oz.) cans cream-style corn

2 (4 oz.) cans chopped Ortega green chilies

Salt Pepper

Yield: 8 servings

Note: Can prepare the night before and refrigerate. Bake in the morning.

SCRAMBLED EGG DISH

1/21b.bacon

8 large eggs

1 can mushroom soup

1 onion, chopped

1 green pepper, chopped

1 package grated cheese

Yield: 10-12 servings

Pan: 9x12" baking pan

Oven: 325°

Bake: 60 minutes

Editor's note: Attractive! EGGS RANCHERO

1/2 lb. bacon

1 can (2 cups) stewed tomatoes

1/2 package dry spaghetti sauce mix

12 eggs

2 Tbsp. grated Parmesan cheese

EGGS AND CHEESE/97

Yield: 6 servings

Note: Tastes great with toast and juice!

Combine all ingredients in large bowl. Beat until well mixed. Pour into greased 9x13" pan. Bake at 325° for 1 hour and 15 minutes or until firm to touch.

Editor's note: Equally delicious using only 1 can of corn!

Ann K. Burgdorf - Colorado Springs, CO

Fry bacon crisp and crumble it. Scramble eggs. Place both in a greased casserole for 1st layer. Cover with mushroom soup for 2nd layer. Add onions, peppers for 3rd layer. Cover with cheese for 4th layer. Bake at 325° for 1 hr. or until cheese melts

Note: Can be prepared the night before and baked before serving.

Edna (Sander) Buetow - Saginaw, Ml

Dice bacon. Fry in large frying pan until crisp. Drain. Add tomatoes and spaghetti sauce mix. Simmer until thick. Add eggs; cover until eggs are nearly done. Add cheese; cover and cook 1 minute. Serve at once.

Barbara Graef Haller - Louisville, KY

98/EGGS AND CHEESE/QUICHE

EGG CROQUETTES

1 cup milk (part cream)

Butter, size of walnut 1/3 cup flour

Water to mix paste

Salt and pepper

6 hard cooked eggs, chopped fine Crumbs for rolling 1 egg, slightly beaten

Yield: 15-24 balls, depending upon size desired or needed. Note: An easy to prepare recipe from grandmother's collection.

BAKED EGGS AND HAM

1/4 cup plain croutons

2 tsp. butter, melted 1or2 eggs

Dash pepper

1 Tbsp. shredded cheese

2 Tbsp. fully cooked ham strips

Yield: 1 serving

ITALIAN ZUCCHINI QUICHE

1 (9") pie shell, baked

4 cups thinly sliced zucchini

1 cup chopped onion

1/3 cup margarine

1/3 cup chopped parsley

1/2 tsp. salt, pepper, and garlic powder

1 tsp. Italian seasoning

2 eggs, beaten

8 oz. shredded Muenster cheese

Yield: 1 (9") quiche

Editor's note: Excelle:it taste!

Make a thick cream sauce using milk, butter, flour and water to make paste. Season with salt and pepper.

Mix chopped eggs into sauce and place in refrigerator to cool. When chilled, shape into small round cakes (any desired size). Roll in fine bread or cracker crumbs and set aside for 1/2 hour to harden a little. Dip into slightly beaten egg; roll in crumbs again and fry in butter until golden brown.

Note: May substitute lobster for eggs.

Mrs. Ray (Dorothy) Schram Milwaukee, WI

Toss croutons with melted butter. Set aside. Break egg(s) into buttered individual casserole. Sprinkle with pepper. Top with cheese; arrange ham on top. Place buttered croutons around edge of dish. Bake uncovered at 350° for 15-18 minutes.

Ruth Russler - Dayton, OH

Combine zucchini, onion and margarine. Cook and stir 10 minutes. Add parsley, salt, pepper, garlic powder and Italian seasoning. Stir. Mix eggs and cheese; add and mix into other ingredients. Pour into prebaked shell. Bake 375° for 20 minutes. Let cool 10 minutes before cutting.

Editor's note: May need to bake 10 minutes longer.

Jo Feller -Tucker, GA

QUICHE/EGGS AND CHEESE/99

CRABMEAT QUICHE

1 (9") pie shell, baked 1/2 cup mayonnaise

2 Tbsp. flour

2 eggs, beaten

1/2 cup .milk

1 (7 1/2 oz.) can crabmeat

1 (8 oz.) package Swiss cheese, grated

1/2 cup sliced green onions, sauteed

Yield: 6-8 servings

Pan: 9" pie plate or quiche pan

Oven: 350°

Bake: 45-50 minutes

Note: Freezes well. A very good recipe for unexpected guests.

CORNED BEEF QUICHE

1 (9") quiche crust or pie shell, unbaked

1 (15 oz.) can corned beef

1 cup shredded Swiss cheese

4 tsp. flour

1/2 tsp. salt

Dash nutmeg

4 eggs, beaten

2 cups milk

Yield: 6 servings

Pan: 9" pie plate

Editor's note: Good flavor!

QUICHE CRUST

2 cups flour

2 1/4 tsp. sugar

1 tsp. salt

3/4 cup vegetable oil

3 Tbsp. cold milk

Yield: 1 (9") crust

Combine mayonnaise, flour, eggs and milk. Mix until blended. Layer crabmeat, cheese and onions into prebaked pie shell. Pour egg mixture overall. Bake. Test for doneness.

Ruth Russler - Dayton, OH ·

Variation: Crab Quiche. Use only 1/4 cup milk, 1/3 cup green onions and 1 Tbsp. flour. Add 1 Tbsp. wine and 1/3 cup chopped celery. The other ingredients remain the same as listed. Mix mayonnaise, eggs, wine and milk. Add celery, onion and drained crabmeat.

Cube cheese and toss with 1 Tbsp. flour. Add and mix in. Pour into unbaked pie shell and bake as directed.

Mrs. Nathan (lee) Herkamp Manlius, NY

Bake pie shell at 375° for 7 minutes. Reduce oven to 325°. Crumble corned beef into partially baked crust. Top with shredded cheese. Combine flour, salt, nutmeg, eggs and milk. Pour over corned beef and cheese. Bake at 325° for 35-40 minutes or until set. Cool slightly before serving.

Mrs. Charles (Judy) Hausladen Eden, NY

Blend all ingredients. Press into a 9" pie plate. Fill with desired filling. Bake.

Mrs. Charles (Judy) Hausladen Eden, NY

100/EGGS AND CHEESE/QUICHE

SPINACH ·QUICHE

1 (9") pie shell

1/4 cup grated Parmesan cheese

1 ( 10 oz.) pkg. frozen, chopped spinach

3eggs

2 Tbsp. instant minced ·onion

8 oz. creamy cottage cheese

1 cup ·( 1/2 pint) heavy cream

1 1/2 tsp. salt

1 1/2 tsp. caraway seeds

1/2 tsp. nutmeg

1/2 tsp. pepper

1/2 tsp. Worcestershire sauce

Yield: 6 servings

Pan: 9" pie pan

Oven: 375°

Bake: 30-60 minutes

Editor's note: Interesting! Nutritious! Excellent!

SPINACH QUICHE DIJON

1 (9") pie shell

8 slices ·<1/2 Jb.) bacon, cooked and crumbled

4 eggs, well beaten

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

2 Tbsp. flour

1 tsp. instant chicken bouillon

1 tsp. Dijon-style mustard

12 oz. cottage cheese

Yield: 6 servings

Pan: 9" pie pan

Oven: 400°, then 350°

Bake: 45-60 minutes

Note: Very good!

Bake pie shell for 8 minutes at 400°. Sprinkle Parmesan cheese on bottom of shell. Cook spinach as directed on package; drain thoroughly.

Beat eggs slightly; add to drained spinach and mix. Combine remaining ingredients and add to spinach mixture. Pour into crust. Bake until ·knife inserted in center comes out clean or until filling is set. Let stand a few minutes before serving.

Note: May be frozen after baking. Thaw and bake at 375° until warmed through.

Diane Robinson Mehl - Louisville, KY

Preheat oven to 400°. Bake pastry shell 8 minutes; remove from oven. Crumble and sprinkle 6 slices cooked bacon over bottom of pie shell. Reserve 2 slices bacon for garnish. Reduce oven to 350°

In large bowl mix remaining ingredients. Pour into shell. Sprinkle with reserved bacon. Bake 45-60 minutes or until set. Let stand a few minutes before serving.

Rita Harmann Seelman Chesterfield, MO

CREPES/QUICHE/EGGS AND·CHEESE/101

CRUSTLESS QUICHE

l.tsp. oil

2eggs

1 cup cottage cheese

1 1/2 cups shredded chees.e

1 Tbsp. flour

1 tsp.salt

Dash pepper and garlic powder, (optional)

Any. or all (cubed ham, sliced onions, muchrooms, 1/2 lb. spinach)

Yield: 6 servings

Pan siZe: 9" pie plate

Note: To double, use 9x13" pan

Editor's note: Marvelous recipe :

Great for leftovers! Similar to an omelet.

VALPO SUNDAY BRUNCH BEEF CREPES

3-3 1/2 lb. boneless arm or round bone pot roast

Salt and pepper

1 package dry onion soup mix

1 ( 10 1/2 oz.) can cream of mushroom soup

1 cup dry red wine

1 3/4 cups water

1/2 cup flour

1 (4 oz.) can sliced mushrooms, drained (or pieces and stems)

24 prepared crepes

Yield: 24 crepes

Pan: 2 (9x13") baking dishes

Note: Excellent and easy!

Great for family dinner, too!

With paper towel, rub pan with oil, leaving no excess. Beat eggs slightly. Mix all ingredients and pour into 9·" pie pan. Bake at 400° for 15 minutes. Reduce oven to 350°· and bake for 30 minutes. Let stand 10 minutes before serving

Marge Schaus Kuehnert Shorewood, WI

Sprinkle meat with salt and pepper. Place in large pot or Dutch oven. Add dry onion soup mix, mushroom soup, wine and 1 cup water. Cover; simmer 3-4 hours or until meat is tender. Remove beef. Dissolve flour in small amount of water; stir into juices left in pot. Cook over low heat until thickened, stirring constantly. Stir in mushrooms.

Sliver meat with fingers into pieces about an inch long. Meat will be very tender and will shred easily. Place 3-4 Tbsp. beef pieces down center of each crepe. Spoon 1 Tbsp. sauce over each. Roll up and place in baking dishes.

To serve: Pour remaining sauce over filled crepes. Cover and heat at 350° for 15-20 minutes or until hot.

Mrs. Judy (Marth) Pretzel Milwaukee, WI

Mrs. Judy (Weiherman) Schumacher Milwaukee, WI

CREPES

1/2 cup flour

1 cup milk

1/2 tsp. salt

1 Tbsp. vegetable oil

1 egg

Spinach Crepe Filling:

1 pkg. frozen spinach, thawed

1 egg, beaten

1 small onion, chopped 1/2 cup mayonnaise

1 can cream of mushroom soup

1/2 cup grated Cheddar cheese

Crepe Sauce:

1 can cream of mushroom soup

1/2 cup mayonnaise

2 Tbsp. cream or half & half

Yield: 7-10 crepes

Note: Filling and sauce recipes are enough for approx 6-7 crepes. May be prepared in advance.

Editor's note: Marvelous!

QUICHE LUNCHEON DISH .

1 (9") pie shell , unbaked

5 pieces fried bacon

1/2 lb. ground beef

1/3 cup onion

l/ 4 tsp. pepper

1/2 cup mayonnaise

2 eggs, beaten

1/2 cup mil k

1 Tbsp. cornstarch

8 oz. sharp Cheddar cheese, grated

Yield: 6-8 servings

Editor's note: Quite good!

Crepes: Put ingredients in blender and blend for 30 seconds. Chill in refrigerator for 1 hour Re-blend ingredients a few seconds. Pour with ladle onto greased and heated crepe pan. Pry edge with knife when lightly browned. Flip onto plate. Fill crepes and roll up Drizzle with sauce.

Filling: Mix ingredients and pour into a casserole dish. Heat at 350° for approximately 45 minutes.

Sauce: Mix ingredients; warm on top of stove. Drizzle on top of crepes just before serving.

Jan Mielke Eilmann - Uniontown, OH

Cook crumbied bacon, ground beef and onion until browned; drain. Combine with other ingredients. Pour into pie shell and bake at 400° for 10-15 minutes; then 350° for 30 minutes.

Kathie Buehrle Taylor - Olney, MD

SOUPS/103

CLAM CHOWDER

1/2 lb. bacon, diced

1 large onion, diced

1/2 stick margarine

4 medium potatoes, peeled

2 (6 1/2 oz.) cans minced clams

1 can clam juice (optional)

2 cups milk

1 ( 10 oz.) pkg. frozen corn

1/4 cup flour in 1/2 cup cold water

1 tsp. pepper

1 Tbsp. salt

Yield: 4-6 meal-size servings

12 first course servings

Pan: Dutch oven

Storage: Refrigerate 2-3 days

Note: Does NOT freeze well.

FISH SOUP

1 lb. fillet of Northern, cod or haddock

2 cups water

1 tsp. salt

1/2 tsp. pepper

1/2 cup chopped onion

1/4 cup chopped celery

1 bay leaf, crumbled

1 1/2 cups chopped carrots

11/2 cups chopped potatoes

Salt and pepper to taste

3 cups milk

1 cup cream or condensed milk

1 stick butter

Yield: 6 servings

Note: Can be saved and reheated.

Store: In refrigerator.

Use within one week.

Editor's note: Rich and flavorfullike clam chowder or oyster stew.

Fry bacon in Dutch oven until crisp, NOT burnt. Add diced onion and margarine. Cook over medium heat until golden. Add potatoes with enough cold water to cover. Add juice from clams. Bring to boil; cover; cook until potatoes are tender (approx. 10 min.). Add clams, milk, corn. Heat gently to not quite boiling. In small bowl add cold water to flour making smooth, thin paste. When chowder is very hot, while stirring, add paste! Stir gently for several minutes. Add salt, pepper. Reduce heat to very low, cover; simmer for 1/2 hr., stirring occasionally. If too thick, add a little more milk.

Marie Hasz Geesa - Doraville, GA

Boil first seven ingredients together until fish can be flaked with a fork. Drain and save stock. Boil carrots and potatoes with a little salt and pepper. Drain and save liquid. Mix fish stock and flaked fish with vegetables and saved liquid. Add 3 cups milk, 1 cup cream or condensed milk, 1 stick butter; simmer. Do NOT boil. Add salt, pepper to taste, if needed.

Ruth Beversdorf - Wittenberg, WI

104/SOUPS

LOBSTER BISQUE

1 cup lobster meat, canned or frozen

2 chicken bouillon cubes

1/2 cup water

3 Tbsp. margarine

1/4 cup flour

1 pint half and half

2 cups milk

2 Tbsp. onion, finely chopped Salt and white pepper to taste

Yield: 4 servings

Editor's note: Very special!

LEEK SOUP

4-5 leeks

4-5 potatoes

1 tsp. salt

Water

2 Tbsp. bacon fat \

3 Tbsp. flour, divided 1 egg

3/4 cup sour cream

Yield: About 6 servings

MUSHROOM AND ONION SOUP

8 oz. fresh mushrooms, rinsed and patted dry

2 Tbsp. butter

1 medium onion, finely diced

2 Tbsp. flour

1/2 tsp. sale, dash pepper 1 ( 10 oz.) can condensed chicken broth, undiluted 1 1/4 cups milk

Yield: 4 servings

Editor's note: Delicious!

Heat bouillon cubes in water. In another large pan melt margarine; stir in flour. Gradually add half and half and milk. Add bouillon to milk mixture. Add onion and lobster; simmer, DON'T boil, for 20min.

Menu suggestion: A delightful winter treat served with spinach salad and crusty French bread.

Ruth Karkau Dallman West Seneca, NY

Peel, wash and chop leeks using some stems. Peel and dice potatoes; add to leeks. Cover with water. Add salt; cook until soft. Make a brown sauce using bacon fat and 2 Tbsp. flour. Cook together; add to soup. Add water to the consistency you like. It should be a little on the thick side. Beat egg; add remaining 1 Tbsp. flour and beat together. Drizzle egg mixture into boiling soup. Just before serving stir in sour cream.

Mary Arnoldy - Sebewaing, Ml

Coarsely chop mushrooms, yielding 3 cups. In medium saucepan melt butter. Add onion; cook gently, stirring often until golden brown and tender. Add mushrooms; cook rapidly. Stir often, until wilted. Have heat high enough so mushrooms do not lose their liquid. Stir in flour, salt, pepper. Remove pan from heat. Gradually stir in broth and milk. Heat gently for about 10 min.

SOUPS/105

HAMBURGER SOUP

1 lb. ground beef

5 cups water

1 ( 16 oz.) can undrained tomatoes (cut up)

2 medium onions, chopped

2 medium carrots, sliced

2 stalks celery, chopped

1/3 cup pearl barley

1/4 cup ketchup

1 Tbsp. beef bouillon

2 tsp. seasoned salt

1 tsp. dried, crushed basil

1 bay leaf

Salt and pepper to taste

Serves: 4, generously

Pan: Dutch oven

Editor's note: For the spicy food lover!

TURKEY SOUP

Turkey carcass, bones & skin

1 cup rice

1 onion

6 stalks celery

Salt & pepper to taste

Yield: 4-5 quarts

Editor's note: Good to eat and good for you too!

ZUCCHINI SOUP

3 1/2 lbs. zucchini squash (small ones are best)

1/4 lb. bacon, diced

5 cups water

2 beef bouillon cubes

1 1/2 tsp. salt

1/8 tsp. garlic powder

1/4 tsp. white pepper

1 tsp. MSG (optional)

Yield: 6 servings

Note: Does not freeze well, but can be reheated.

Brown meat; drain. Add remaining ingredients. Bring to boil; cover, simmering one hour or until vegetables are cooked through. Remove bay leaf.

Beverly Piere Sather Bloomington, MN

Disjoint bones into small pieces; cover in pan with water. Simmer for 1 hour; strain. Let bones cool; put pieces of turkey meat in soup. Add rice, onion, celery , salt, pepper to taste. Cook until celery is tender.

Mrs. Fred Froehlich - Appleton, WI

Wash zucchini; cut ends off; cut in chunks. DO NOT PEEL. Put all ingredients in soup pot; cook until squash is tender. Buzz in blender until creamy. Serve immediately.

Menu suggestion: May be served with sour cream and chives as a cold soup. Delicious served warm, also.

Shirley (Ayers) Jud - Reston, VA

SWEETHEART SOUP

1 cup chopped onion

1 cup chopped celery

1 Tbsp. salad oil

6 carrots, diced

2 cans beef broth

1 can water

1 (16 oz.) can tomatoes

1 (16 oz.) can kidney beans

1 ( 16 oz.) can pork and beans

1 tsp. salt

Dash pepper

l lb. ground beef

1 cup cooked spaghetti

Yield: 6 servings

Editor's note: A hearty flavor!

LENTIL SUPER SOUP

1 lb. dry lentils

1 medium onion, chopped

2 stalks celery, diced

1 Tbsp. parsley, chopped

l lb. can stewed tomatoes

3 ( 15 oz.) cans beef consomme plus 2 cans water

8 cups (2 qts.) water

1 Tbsp. salt

1/2 tsp. Tabasco sauce

1 ( 15 oz.) can concentrated crushed tomato puree

2 carrots, peeled, chopped

1 can vegetable beef soup

Beef or ham bone (if available)

1/2 cup flour

10 frankfurters, sliced thin

Yield: Approximately 5 quarts

Editor's note: Sliced, cooked sausage could be substituted for frankfurters.

Saute onion and celery in oil in Dutch oven. Add carrots, broth, water, tomatoes, kidney beans, pork and beans, salt and pepper. Simmer 10 minutes, stirring often Brown and drain ground beef. Cook spaghetti. Add ground beef and spaghetti to other ingredients. Simmer for 7-10 minutes.

Menu suggestion: A complete meal served with warm bread and apple pie.

Mrs. Marvin (Anna Mae) Kroenke Shawano, WI

Pick over lentils, wash, drain. Combine with everything except fra n kfu rte rs and flour in 6-8 qt. pan. Add beef or ham bone if available. Cover; simmer over low heat 2 hours, stirring occasionally . Whisk flour into liquid near the end. Add frankfurters; simmer 10 minutes. Discard bone.

Menu suggestion: Serve with slices of thick, dark buttered bread for a hearty lunch or supper.

Su Holman - Belmont, MA

SOUPS/107

VEGETABLE SOUP

1 meaty turkey frame

5 qts. water

4 tsp. salt

6 peppercorns

1 bay leaf

1 large onion, quartered

1 large can tomatoes or tomato stew

1 tsp. dried thyme, crushed

1/2 tsp. dried oregano, crushed

8 cups fresh or frozen vegetables

1/2 to 1 pkg. egg noodles, (according to desired thickness)

Yield: 12 servings

Note: Vegetables can be any combination of carrots, celery, cabbage, corn, peas, beans, etc.

VEGETARIAN BARLEY SOUP (CROCKPOT)

3/4 cup barley

6 cups water

2 tsp. salt

2 beef bouillon cubes

1/4 tsp. garlic powder

1/2 cup chopped onion

1 medium green pepper, chopped

1 cup chopped celery

2 cups broccoli pieces

3 medium carrots, sliced

1 medium zucchini, sliced

Yield: 3 quarts

Preparation: 15-20 minutes

Cooking: 6- 7 hours

Editor's note: It's cooking while you are out and about!

Place turkey frame in large kettle with water, salt, peppercorns, bay leaf, onion . Bring to boil; simmer, covered , 1 1/2 hours. Cool turkey frame enough to handle easily and remove it from pot Remove meat from bones discarding bones. Strain broth . Return meat to broth with tomatoes, thyme, oregano . Stir in vegetables; bring to boil; cover and simmer 15 minutes. Add noodles and boil 15 minutes

Mrs. Paul (Dorothy) Lange Valparaiso, IN

Cook barley, water and seasonings in crackpot for 3 hours on high. Add vegetables; cook on low for 3-4 hours longer.

Menu suggestion: Serve with cornbread.

Joyce (Rullman) Rich - Lomita, CA

108/SOUPS

CREAM OF WILD RICE SOUP

2/3 cup wild rice

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

3 strips bacon, diced

4 1/2 cups chicken stock

1/4 tsp. dried crushed rosemary

1/2 tsp. thyme

11/2 cups heavy cream

3 Tbsp. unsalted butter

1 Tbsp. flour

Pepper

Yield: 8 cups (approximately)

Pan size: 3-qt.

Note: Can be reheated.

WILD RICE SOUP

1/2 cup raw wild rice

2 cups water

1 small onion, diced

2-3 stalks celery, diced

Small can mushrooms

1-2 Tbsp. butter

2 or 3 cans cream of mushroom soup

1 can chicken broth

3 cans half and half

7 strips bacon, fried and crumbled

Grated carrot (small amount)

3 Tbsp. sherry (more if desired)

3 Tbsp. chopped, slivered almonds (optional)

Yield: 8 servings

Editor's note: Flavorful and delicious!

Saute rice, onion, celery, carrots, and bacon in 2 Tbsp. butter until crisptender (3-4 min.). Stir in stock and herbs. Bring to boil; reduce heat; cover; simmer until rice is tender (30-40 min.). Stir in cream . Mix remaining ingredients (1 Tbsp. flour, 1 Tbsp. butter), and whisk into soup. Cook, stirring constantly, until soup thickens and bu bbl es. Season to taste Add more stock if too thick. Serve HOT.

Carol Horstmann - Sheboygan, WI

Rinse rice. Cook in 2 cups water 45-55 minutes (bring to boil; cover; let simmer until kernels are open and tender but not mushy). Saute onion, celery and mushrooms in butter in large soup pot. Add mushroom soup, chicken broth, half and half and rice. Add bacon, carrot, sherry and almonds. Heat through.

Carole (Vetter) O'Hare - Plymouth, MN (Served at September 1982 Guild Bazaar by Land of Lakes Chapter)

SANDWICHES/109

BAKED CHICKEN SANDWICHES

2 cups cooked, diced chicken

1 can cream of mushroom soup

1 can chicken gravy

2 Tbsp. chopped pimento

2 Tbsp. chopped onion

1 (8 oz.) can water chestnuts

18-20 slices sandwich bread

4 eggs, beaten

2Tbsp. milk

Potato chips, crushed

Yield: 9-10 sandwiches

Editor's note: Easy to prepare. Can make ahead. Very good for a luncheon!

PIZZABURGER PRONTO

1 lb. ground beef

1 (8 oz.) can tomato paste

1/3 cup chopped onion

1/3 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. oregano

1/3 cup sliced black olives

1 loaf French bread Mozzarella cheese

Yield: 4-6 servings

Broil: 6 minutes

Editor's note: Easy! Delicious!

Mix diced chicken, mushroom soup, gravy, pimento, onion and water chestnuts. Cut crusts from bread. Spread mixture to make sandwiches. Wrap each sandwich in wax paper and freeze. Dip frozen sandwiches in mixture of egg and milk; dip in potato chips. Place on greased cookie sheets. Bake at 300° for 1 hour.

Note: Serve with International Birdseye Oriental Vegetables.

Barbara Strombeck Maas Louisville, KY

Combine first seven ingredients. Mix well. Spread on French bread which has been sliced lengthwise. Spread completely to edge. Broil 5" from heat until done (approx. 6 min.) Remove from oven; cover with slices of cheese. Leave under broiler until cheese is melted.

Louise S. Schapper - Louisville, KY

Variation: Parmesan Burgers. Use 2 lbs. ground beef, 6 oz. tomato paste, 1/2 cup grated Parmesan or Mozzarella cheese, 2 Tbsp. chopped parsley, 1 tsp. oregano, 1 tsp. salt and a dash of Cayenne pepper. Omit onion and olives. Mix all ingredients together; shape into patties or meatballs. Grill on charcoal or gas grill, or pan fry. Serve on Italian or French bread. Yield: 8 servings.

Mrs. Don Schoenheider- Peoria, IL

110/SANDWICHES

BARBECUE BEEF SANDWICHES

3 lbs. lean cubed beef

1/2 cup catsup

1/4 cup Worcestershire sauce

11/2 cups water

1 large can whole tomatoes

1 onion, diced

2 cups diced celery

1/3 cup sugar

1/2 cup vinegar

1/4 tsp. pepper

2 tsp. salt

Yield: 20-24 servings.

Note: EXCELLENT!

Economical. Tastes like oldfashioned Sloppy Joes.

Combine all ingredients and cook slowly for 3 -3 1/2 hours. Meat will shred and pull apart. If mixture is too thin, thicken with 2 Tbsp. flour and 1/4 cup water. Best if prepared a day ahead of use .

Note: A little less vinegar may be used according to the tastes of your family.

Mrs. Ed (Dorothy) Franke Monroeville, IN

Variation #1: Granny's Barbecued

Ground Beef. Use 1 lb. ground beef in place of the cubed beef. Add 1 cup each of chopped onions, green peppers or celery, and catsup. Add 1 Tbsp. each of sugar and vinegar and 1/2 tsp. each of salt and cloves. Omit the tomatoes, water and Worcestershire sauce. Brown meat slowly; add remaining ingredients. Cover and simmer for 30 minutes. Serve on toasted split buns. Yield: 6-8 servings.

Mrs. Harold (Lorraine) Dessau St. Louis, MO

Variation #2: Barbecued Beef Sandwiches. Add 1 cup tomato sauce and use only 2 Tbsp. Worcestershire sauce and 1 tsp. salt. Substitute 1/4 cup brown sugar for the sugar listed. Omit the can of tomatoes, celery and vinegar. Cube meat and place in roaster. Combine rest of ingredients and pour over beef cubes. Cover. Roast at 400° for 1 hour. Stir; continue roasting at 300° approx. 5 hours or until cubes are tender enough to be broken apart. Spoon into buns. Yield: 12 sandwiches

Linda Greve - Fairview Park, OH

DEVILED HAMBURGERS

1 lb. lean ground beef, uncooked

1/2 cup chili sauce

1 1/2 tsp. each dry mustard, horseradish, minced onions and Worcestershire sauce

1/2 tsp. salt

Dash pepper

4 hamburger buns

2 Tbsp. melted butter

Yield: 8 sandwiches

Pan: Broiler pan

Broil: 10 minutes

Note: Zesty! Easy to fix!

BROILED TUNA - EGG SANDWICHES

4 slices of white bread, slightly toasted

1 (7 oz.) can flaked tuna, drained

4 thin slices from large onion

2 hard-cooked eggs, sliced

1 can cream of celery soup

2 Tbsp. milk

2 Tbsp. chopped parsley

2 tsp. lemon juice

Yield: 4 servings

Note: A simple bridge luncheon treat!

TACOWITCHES

8 slices firm, whole-grain bread

4 slices processed American cheese

4-5 slices bacon, cut in small pieces

Butter

Finely chopped onion

Diced tomato

Ripe olives, cut in large pieces

Finely shredded head lettuce

SANDWICHES/111

Yield: 4 sandwiches

Note: A well-balanced meal!

Combine all ingredients except buns and butter. Cut buns in half and spread with meat mixture. Place on broiler rack. Brush with melted butter . Broil 5-7 inches from heat until cooked through (about 10 minutes).

Marilyn (Meier) Krueger Brookfield, WI

Place 4 slices of toast (slightly toasted and buttered) on cookie sheet. Spread flaked tuna over the toast. Top each with slice of onion and slices of hard-cooked eggs. Mix remaining ingredients and pour over sandwiches. Broil until golden color.

Judy Beckman Wolff- Dunlap, IL

Cover 4 slices of bread with cheese and crisp bacon pieces. Cover with remaining bread. Butter outsides and brown in skillet or griddle. Open sandwiches; quickly sprinkle with small amount of onion, tomato cubes, olives and lettuce. Replace top slices of sandwiches.

Mrs. R. F. Harder- Sheboygan, WI

112/SANDWICHES

SLOPPY JOES

1 lb. ground beef

1 small onion, chopped

1 can tomato soup, undiluted

1/2 cup catsup

1/4 cup pickle relish

Salt to taste

Yield: 6-8 sandwiches

Editor's note: Quick! Easy! Ingredients are almost always on hand.

COMBINATION HAM SANDWICHES

1 lb. chipped or cubed ham

1/2 lb. sharp cheese, chipped or cubed

1 small onion, chopped

4 Tbsp. chili sauce

3-4 Tbsp. Mayonnaise

3 hard boiled eggs, chopped

Yield: 12-16 sandwiches

Editor's note: Excellent! Easy! Great to take for tail-gate parties and picnics!

NOTES

Brown ground beef with onion. Drain grease. Add all other ingredients and simmer Serve on hamburger buns. Add slice of cheese if desired.

Carol Ensroth Holm - Detroit, Ml

Mix all ingredients and put in buns (hamburger or hotdog). Wrap in foil. Heat for 12- 15 minutes at 425°. To microwave: Wrap in Saran and cook 1 minute on high.

Note: Sandwiches can be frozen and then when needed just heat 25 minutes at 425°.

Shirley Ayers Jud - Reston, VA

Ruth Russler - Dayton, OH

CAKES

SOURDOUGH/BREADS/COFFEE CAKES

Georges Laugee , French 1853- ? Woman wit h a Sheaf of Wheat , n.d., Oil on canvas, 21 114" x 17 3/4"

VU Art Collection, Gift of Estate of]anette G. Wesemann . 77 . 11

AN INTRODUCTION TO SOURDOUGH

Sourdough baking is an art which requires understanding, perseverance and a degree of patience to master. So why are you being encouraged to exert the effort? Because this pure and natural way to bake results in a zest and flavor that has no equal. And, homemade sourdough products are an inexpensive source of important protein, carbohydrates, B vitamins, minerals and are made with few or no preservatives. We might say that sourdough baking is a "natural" part of our life today.

Actually, sourdough is not new. It dates back to the days of the Egyptian Pharoahs - some 5,000 years ago. Writers of American history claim that Christopher Columbus discovered the wonder of sourdough when his flour sacks became soaked with seawater. Columbus ordered the cook to make something with the "spoiled" flour, and was amazed to find the flo.ur had rising capabilities as well as an unusual and delicious flavor.

The miners of the Gold Rush era spread the use and knowledge of sourdough and made the name a legend. The old prospectors always carried a sourdough starter in a specially pouched belt or in a little container that hung from the waist. At night they would stir flour and liquid into the starter and in the morning enjoy pancakes and biscuits. It was such a common practice that the old prospectors were often referred to as "sourdoughs."

The starter is the heart of all sourdough baking. The combination of flour and water provides an ideal home on which yeast can live and grow. Catching good wild yeast cells from the air is the interesting part. Some are poor, others fair and a few exceptional. This is why one hears of sourdough pots that have been kept in families for decades. A good starter is most carefully guarded!

GETTING STARTED

A sourdough pot should be made of crocke.ry or glass. Metal will corrode from the fermented mixture. The container should have a 2-3 cup capacity with a lid, but it should not be airtight. Yeast cells need air to breathe.

Here are four popular methods for obtain'ing or creating sourdough starters:

Method I

Get some from a friend. This is the most sure way of getting a worthy starter without waiting.

Method II

1/4 oz. package dry yeast

2 cups flour

1 1/2 cups warm water

Mix and set aside in warm place for 3 days, stirring occasionally. Starter will be bubbly and smell of sour yeast. Refrigerate.

114/SOURDOUGH/INTRODUCTION

Method Ill

2 cups warm water

2 cups flour

Mix and let set lightly covered in warm place for 3-4 days or until bubbly and smells sour. Stir occasionally. Refrigerate.

Method IV

2 cups milk (raw, unpasturized whole milk from a health food store is best)

2 cups white all-purpose flour

Set milk lightly covered in warm place for 3-4 days. When very sour stir in 2 cups flour, recover and let work 24 hours or more before refrigerating or using. No matter which method is chosen, the new starter will continue to improve as it is used.

Remember: PLAN AHEAD FOR SUCCESSFUL

SOURDOUGH BAKING!

RISING FOR THE OCCASION

To prepare your starter for use in a sourdough recipe (1) remove starter pot from the refrigerator, (2) add equal amounts of water and flour, usually 1 cup each, and (3) stir with wooden spoon, cover and let stand to ripen at room temperature overnight or longer. All lumps will disappear during the fermentation process. Its duration will determine the sourness of the batter-the longer it ripens the stronger it will get. For clarity in the following recipes, this bubbly batter is referred to as "ripened starter" to remind you that it needs to ripen at room temperature at least 12 hours before using. In the morning or before you add any further ingredients to the ripened starter, always return about 1 cup of it to your starter pot (no need to wash it) and refrigerate.

Some recipes call for an amount of the starter to be mixed with specified ingredients and left to set overnight before mixing with the rest of the ingredients in the recipe. If such is the case, simply measure out the needed starter from the pot and follow the directions given in the recipe. To replenish the starter, add 1 cup each of flour and water; stir and cover. Let stand for 12 hours or more, stirring occasionally. Return to the refrigerator.

To keep your starter alive and pure, use and replenish at least twice a month and never add anything to the starter to be saved but flour and water. However, an occasional teaspoon of active dry yeast may be added, if needed, to add life to the mixture. It may separate during storage forming a wattery "hooch" on top. This is normal. Just stir and use. It is convenient that the starter can also be frozen so it can be held for many months with no ill effect. Just thaw completely before replenishing for use as above.

Sourdough cookery is challenging and can be very rewarding. The aroma and taste of your first creation will assure you that the time was well spent.

Section Editor's Note: Our family has a pot of starter which originated in Alaska in 1901. It is one of those exceptional ones which we got from a friend in Idaho in 1966. If you are in St. (e me a call. I will be happy to share!

SOURDOUGH/115

SOURDOUGH STARTER

2 1/2 cups warm water

1 pkg. dry yeast

2 cups flour

1 Tbsp. salt

1 Tbsp. sugar

To Replenish:

2 cups warm water

2 cups flour

Container: Glass bowl or crock.

Measure warm water into bowl. Add yeast ; let set a few minutes until yeast di ssolves. Stir mixture well with wooden spoon Add flour , salt and sugar ; stir again Cover bowl and let stand 3 days, stirring every day. Refrigerate. When ready to make biscuits , etc ., take out starter to make . recipe.

To Replenish: Stir warm water and flour into starter. Let ripen 12 hours or more; refrigerate.

Valparaiso University Food Services

Recipe used to prepare 1/2 cup starters given to each attendant at the February 1980 VU Guild Executive Council meeting, "There's Guild Gold in Them Thar Hills."

SOURDOUGH BISCUITS

1 1/2 cups sifted flour

2 tsp. baking powder

1/4 tsp. baking soda ( 1/2 tsp. if starter is quite sour)

1/2 tsp. salt

1/4 cup butter or margarine

1 cup sourdough starter

Yield: 12 biscuits

Pan:9x9x2"

Oven: 425°

Bake: 20 minutes

Note: Biscuits are light and fluffy with marvelcus tangy taste!

"LIGHT" SOURDOUGH PANCAKES

2 eggs

1/2 tsp. salt

2 cups sourdough starter, ripened

2 Tbsp. sugar

1 tsp. baking soda

2 tsp. water

Yield: 4-6 servings

Sift dry ingredients together. Cut in butter with pastry blender. Add starter and mix.

Turn dough out on lightly floured board. Knead lightly until satiny. Roll dough 1/2" thick Cut with floured 2 1/2" cutter. Place biscuits in well greased 9x9x2" pan . Brush with melted butter and let rise in warm place for about 1 hour. Bake in hot oven 425° for 20 minutes.

Valparaiso University Food Services used for biscuits served at the "Remembering" dinner , 1980 VU Guild Executive Council meeting

Separate eggs. Beat yolks with salt and stir in sourdough starter Beat whites with sugar until stiff and fold gently into starter. Dissolve baking soda in water and add to above Cook on lightly buttered griddle (375°400°) until golden. Don 't overcook.

Marjorie (Kalb) Mccown St Louis, MO

SOURDOUGH BREAD

1 pkg. dry yeast

11/2 cup warm water

5 1/2 to 6 cups flour

1 cup sourdough starter, ripened

2 tsp. sugar

2 tsp. salt

1/2 tsp. baking soda

Yield: 2 loaves

Pan size: Baking sheet or loaf pans

Oven: 400°

Bake: 35-40 minutes

Note: A good basic!

SOURDOUGH PANCAKES I

2-3 cups sourdough starter, ripened

1 large egg

1/4 cup powdered milk

2 Tbsp. melted butter

Tbsp. sugar

1 tsp. salt

1 tsp. baking soda

Serves: 4-6 servings

In large bowl soften yeast in warm water. Blend in 2 1/2 cups flour, starter and sugar. Combine 2 1/2 cups flour and soda and salt; stir into flour-yeast mixture. Add enough flour to make a stiff dough. Turn out on a lightly floured surface; knead until light and elastic (5-7 min.). Shape dough into a ball. Place in greased bowl , turning once to grease surface. Cover and let rise in warm place until double-about 1 1/2 hours. Punch down and divide in two parts. Cover and let rest 10 min. Shape each into a round loaf (leave round, do not flatten), and place on greased baking sheet or place in 2 loaf pans. With sharp knife or razor blade make parallel slices across loaves. Let rise until double (1 -1 1/2 hours). Bake. Cool on wire rack and brush with butter.

Martha Doversberger Calumet City, IL

Variation: Use well-ripened starter (24 hours or more), decrease warm water to 1 cup and increase starter to 1 1/2 cups. Put shallow pan of water on lower shelf of oven before preheating and during baking.

Marjorie (Kalb) McCown St. Louis, MO

Mix starter , egg , dry milk and butter thoroughly. In small bowl mix separately the sugar , salt and soda Sprinkle dry mixture on batter and fold in gently but thoroughly. Let set while griddle heats. Without stirring, spoon batter on to hot greased griddle to make 2" pancakes . Serve quickly. Don't overcook .

Marjorie (Kalb) Mccown

St Louis, MO

SOURDOUGH/117

EXTRA-SOURDOUGH BREAD

1 cup starter (not ripened)

1 cup warm water

2 cups white all-purpose flour

Ripened sourdough mixture (above)

2 Tbsp. sugar

2 tsp. salt

2-2 1/2 cups flour (more if mixture is sticky)

Yield: 1 large or 2 small loaves

Pan: Cookie sheet

Oven: 400°

Bake: 40-50 minutes

Editor's note: Delicious served warm with sweet butter!

Mix first three ingredients well and let set covered in warm place 16-36 hours, depending on degree of sourness desired.

Work sugar, salt and flour into sourdough mixture. Knead dough on floured board until silky-smooth. Let rest 10 min. Shape into 1 or 2 loaves (long oval or fat and round). Let rise on cookie sheet in warm place about 30 min. Place shallow pan of water on lower shelf of oven; preheat to 400°. Make diagonal slashes in bread, preferably with razor blade so dough won't fall. Bake until crust is medium-dark brown. Cool on rack.

Marjorie (Kalb) Mccown St. Louis, MO

Editor's note: Martha Doversberger, Calumet City, IL, doubles this recipe.

SOURDOUGH CHEESE SWIRL

2 cups sourdough starter, ripened

1 tsp. active dry yeast

3 Tbsp. very warm water

3 Tbsp. sugar

1 tsp. salt

2 Tbsp. vegetable oil or shortening

3 Tbsp. instant dry milk powder

3 1/2 to 4 cups unsifted allpurpose unbleached flour

1 cup shredded Cheddar cheese

1-2 Tbsp. dry onion soup mix or onion dip mix

Melted butter or margarine

Yield: 1 loaf

Oven: 350°

Bake: 50 minutes

Editor's note: Tasty! )

Measure starter into large bowl. Sprinkle yeast into small bowl over warm water . Stir until yeast is dissolved; then add to sourdough starter along with sugar, salt, oil and milk powder. Gradually beat in flour until dough pulls away from side of bowl. Turn out onto lightly floured surface and knead until smooth and elastic (5-7 min.). Roll dough with rolling pin to a 12x8" rectangle. Sprinkle with cheese and onion soup mix. Roll up tightly, jelly roll style, beginning at narrow end. Place seam side down in greased 9x5x3" loaf pan. Cover with clean cloth. Let rise in a warm place, away from drafts, 1 1/2 to 2 hrs. or until double in volume. Bake until loaf is golden and sounds hollow when tapped.

Barbara Strombeck Maas Louisville, KY

SOURDOUGH BREAD STICKS

1 cup instant nonfat dry milk

1 cup warm water (105°-115°)

1 cup sourdough starter

2 cups all-purpose unbleached flour

3 Tbsp. vegetable oil

2 tsp. salt

2 tsp. sugar

1/2 tsp. baking soda

1-1 1/2 cups all-purpose unbleached flour

1/4 cup butter, melted

Yield: 15 bread sticks

Oven: 375°

Bake: 15-20 minutes

Note: Can double or triple the number of sticks by making rolled strips shorter.

SOURDOUGH CINNAMON ROLLS

2 cups sourdough starter, ripened

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

4 tsp. baking powder

1/2 cup oil

Butter or margarine, soft or melted

Cinnamon and sugar

1 stick melted butter

1 cup brown sugar, firmly packed 1/2 cup nuts, whole or chopped

Yield: 26 small-medium rolls

Pan: Jelly roll pan

Oven: 350°

Bake : 30 minutes

Note: So easy, so fast , so good!

Mix dry milk , water, sourdough starter and 2 cups flour in non-metalic bowl; cover loosely. Let stand in warm place until mixture is coarse and bubbly, about 10 hours. Mix oil , salt, sugar and baking soda into sourdough mixture. Stir in enough of the remaining flour to make dough easy to handle. Knead dough lightly on well-floured board, about 2 minutes. Roll dough into rectangle, 15"x10", on well-floured board. Cut into 15 (1") strips. Roll each strip into even round strand , about 14" long. Double strand over and twist to form bread stick. Place sticks on prepared baking sheet; brush with melted butter. Cover with plastic wrap. Let rise in warm place until double, 1 to 1 1/2 hours. Bake until golden brown.

Note: For soft crust, brush with butter before baking.

Barbara Strombeck Maas

Louisville, KY

Mix starter, flour, salt, soda, baking powder and oil. Knead on floured board lightly until mixture is not sticky. Add small amount of flour as needed. Roll out dough 1/4" thick. Spread with soft or melted butter. Sprinkle generously with sugar and cinnamon. Roll up as for jelly roll. Cut into 1/2" slices. Combine melted butter sugar and nuts in jelly roll par1, spreading.evenly. Place slices flat side down , on top of butter mixture. Bake until golden brown. Invert on serving plate or onto heavy duty foil. Remove desired amount for serving immediately and freeze the rest , folding rema i ning rolls with the foil. Re-heat for fresh-baked flavor .

Barbara Strombeck Maas

Louisville, KY

SOURDOUGH/119

SOURDOUGH COFFEE CAKE

1 cup sourdough starter, ripened

1/3 cup Crisco oil

1 egg

1 cup flour

3/4 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/2 tsp. cinnamon

1-2 cups sliced or grated fresh apples (may use canned apples, cherries, etc.)

1/2 cup chopped nuts

Topping:

1/2 cup sugar

1 tsp. flour

2 tsp. cinnamon

2 Tbsp. butter

Yield: 8- 10 servings

Pan: 7 1/2xll 1/2"

Oven: 350°

Bake: 35-40 minutes

Editor's note: Delicious!

SOURDOUGH PANCAKES II

1/2 cup sourdough starter, ri pened

1/2 cup pancake mix

1/2 cup milk

1 egg

1 Tbsp. cooking oil

1/2 tsp. baking soda

Yield: 2 servings

Mix sourdough, oil and egg together. Add flour to which soda, salt , sugar and cinnamon have been added. Pour into greased baking pan Top with fruit and nuts and sprinkle with topping Bake .

Mrs. Tom (Ruth Nau) Lewis

Fort Wayne, IN

Variation: Increase oil to 1/2 cup , decrease sugar to 1/2 cup and add 1 1/2 tsp. vanilla.

Topping variation:

1/2 cup brown sugar

1 tsp. cinnamon

2 Tbsp. flour

4 Tbsp. margarine

1/4 cup chopped pecans

Mrs. Erwin (Velma) Franke - Ossian, IN

Combine the starter , pancake mix and milk Beat in the egg and oil using electric mixer or egg beater. Have griddle hot . Add the soda ; beat in quickly and drop by spoonfuls on hot griddle . Turn when top begins to look dry. Serve hot with syrup.

Note: Rc..,.pe may easily be increased without distorting quality. Pancakes leftover may be frozen and reheated in the toaster oven or microwave .

Shirley (Ayers) Jud - Reston, VA

UNBEATABLE SOURDOUGH CHOCOLATE CAKE

1 1/2 cups cake flour

1/3 cup powdered milk

1 tsp. baking soda

1/2 tsp. salt

1 cup well-ripened starter (16 hours or more)

1 cup strong black coffee, cooled

1 tsp. vanilla

4 squares unsweetened chocolate

1/2 cup (one stick) unsalted butter

2 cups sugar

3 large eggs, separated

Icing:

1 (6 oz.) package chocolate chips

2/3 cup dark brown sugar, firmly packed

3 oz. package cream cheese

1/2 tsp. vanilla

1 tsp. cinnamon

1/8 tsp. salt

1 small egg yolk

1 cup heavy cream, whipped until stiff

Yield: 1 three-layer cake

Pan size: 3 (9") layer pans

Oven: 350°

Bake: 30-40 minutes

Editor's note: Best chocolate cake ever eaten!

SOURDOUGH WAFFLES

2 eggs

2 cups sourdough starter, ripened

1/4 cup milk

1/3 cup melted butter or margarine

1 Tbsp. sugar

1/2 tsp. salt

Yield: 10 - 6" waffles

Mix cake flour, powdered milk, baking soda and salt; set aside. Combine starter, coffee and vanilla; set aside.

Melt chocolate in double boiler. Cream butter; add sugar and beat on high until smooth and fluffy. Beat in egg yolks, one at a time. Add melted chocolate and beat on high for 1 minute. Continue to beat while adding alternately the cake flour and the sourdough mixtures. Beat on high until well combined and smooth. Set aside. Beat egg whites with clean beaters until they form peaks. Carefully fold whites into chocolate mixture Pour into 3 cake pans which have been greased and lined with waxed paper on the bottom _ Bake in preheated oven.

Test for doneness: Cake springs back when lightly touched in center and has shrunk away slightly from sides of pan. Let cool.

Icing: Melt chocolate in double boiler. Beat sugar, cream cheese, vanilla, cinnamon and salt until creamy. Beat in egg yolk and stir in melted chocolate . Gently fold in whipped cream. Cover and refrigerate about an hour until thick. Frost between layers and on outside of cake.

Marjorie (Kalb) Mccown

St. Louis, MC ( Separate eggs. Combine all ingredients except egg whites. Beat whites until they form peaks and fold into batter. Grill on hot waffle iron.

Mrs. Ernest (Thiel) Kalb Fort Wayne, IN

SOURDOUGH/121

RAISIN AND NUT SOURDOUGH COFFEE CAKE

2 cups sourdough starter, ripened

2/3 cup vegetable oil

2 eggs, beaten

1 cup sugar

2 cups flour

1/2 tsp. soda

2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 cup chopped nuts

1 cup raisins

Topping:

1 cup brown sugar

3 Tbsp. flour

1 tsp. cinnamon

1/4 cup softened butter

Yield: 12-16 servings

Pan:9x13"

Oven: 350°

Bake: 35-40 minutes

Editor's note: Company special!

SOURDOUGH BEEF DIP

1 round loaf bread, unsliced

1 (8 oz.) pkg. cream cheese

1 cup sour cream

1 (4 oz.) pkg. dried beef, chopped

1/4 cup finely chopped green pepper

Dash Worcestershire sauce

Yield: 8-10 servings

Oven: 300°

Bake: 60-90 minutes

Note: Marvelous blend of flavors. Fun to eat, too!

Stir together the sourdough, oil and eggs. Add dry ingredients. Stir in nuts and raisins. Mix well. Pour into greased and floured baking pan.

Topping: Cut softened butter into dry ingredients until crumbly and sprinkle on top of cake. Bake.

Martha Doversberger Calumet City, IL

Mix all ingredients except bread to make dip. Set aside. Slice top off bread round and hollow, carefully making sure there are no weak structural places in bread shell. Fill shell with dip and replace top of bread. Wrap in heavy foil and bake in oven. Use soft bread from interior of loaf to dip in hot mixture.

Note: Provide long fondue forks for dipping.

Marilyn (Meier) Krueger Brookfield, WI

ALMA'S THIN PANCAKES

1 cup flour

2 Tbsp. sugar

1/4 tsp. salt

3eggs

3 cups milk

Editor's note: Good with butter and syrup, too!

BLUEBERRY-OATMEAL MUFFINS

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

3/4 cup rolled oats (not instant)

1/2 cup lightly packed brown sugar

1 egg

1 cup milk

1/4 cup butter or margarine, melted (not oil)

3/4 cup blueberries (fresh or frozen)

Yield: 16 muffins

Pan: Muffin tins

Oven:400°

Bake: 20-25 minutes

Note: Muffins go well at breakfast, lunch or supper!

COMPANY FRENCH TOAST

4eggs

1 cup milk

3 Tbsp. sugar

1/4 tsp. salt

1 tsp. vanilla

10-12 slices of French bread cut 3/4" thick

Yield: 10-12 slices toast

Pan: Jelly roll

Note: Serve with red raspe. berries or powdered sugar.

Sift flour with sugar and salt. Add eggs and milk. Stir until smooth. Let stand 1 hour; beat again. Pour thinly on lightly greased griddle. Roll up and serve hot with jelly .

Bernice (Ber) Ruprecht

Valparaiso, IN

Blend together flour , baking powder, salt and cinnamon. Stir in oats and brown sugar. Beat together egg, milk and shortening. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fold in blueberries and fill prepared muffin cups 2/3 full. Bake until golden brown.

Note: Freezes well.

Barbara Kipp - Fraser, Ml

Mix all ingredients and pour over single layer sliced bread and refrigerate over night. Fry in butter to serve. May be fried early and reheated in oven

Jackie Jungemann - Austin, TX

QUICK/YEAST/BREADS/123

OVEN PANCAKE SPECIAL

4 slightly beaten eggs

2/3cup milk

2/3 cup flour

1/2 tsp. salt

1/4 tsp. nutmeg

3 Tbsp. butter

1 Tbsp. sugar

Yield: 4 servings

Pan: 10" iron skillet

Oven:425°

Bake: 15-20 minutes

Editor's note: Interesting!

PEARS AND HONEY - NUTMEG SAUCE

2 cups canned Bartlett pears, sliced and drained

1 cup pear syrup

1/2 cup honey

1/2 cup butter

1 1/2 tsp. cornstarch

1 tsp. lemon juice

1/4 tsp. (scant) nutmeg Salt to taste

Yield: Serves 6

Note: A family or company treat on Sunday morning after church.

BAGELS

4 pkgs. dry yeast

3 1/2 cups flour

3 cups lukewarm water

3-6 Tbsp. sugar

4 tsp. salt

5 1/2 cups flour

Yield: 16 bagels

Pan: Baking sheet

Oven: 375°

Bake: 30-35 minutes

Note A very low-calorie breakfast treat!

Beat eggs, milk , flour , salt and nutmeg

In 10" iron skillet (with iron handle) melt butter. Pour batter into sk i llet ; sprinkle with sugar. Bake until very puffy . Spread with orange marmalade or your favorite preserves. Sprinkle with confectioners' sugar.

Susan Dorn Uhl - Ballwin, MO

Combine pear syrup, honey , butter, cornstarch, lemon juice, nutmeg and salt Cook and stir until thickened and clear. Add sliced pears; simmer 3 minutes. Hold warm.

Note: For 1 serving, serve 2 slices of French toast (cut diagonally with 4 points in same direction) topped with 1/2 cup of sauce.

Trudy Jordan Weil - Appleton, WI

Beat first five ingredients with mixer for 3 minutes. Add 5 1/2 cups flour to make stiff dough. Knead; cover; let rise for 20 minutes. Shape into 16 bagels. Cover to let rest for 20 minutes. Drop into boiling water for 4 minutes on each side. Drain. Bake on greased baking sheet.

Editor's note: For variety, add seeds (poppy and sesame), onion and herbs to some.

Dot Hornsby- Midland, Ml

124/BREADS/QUICK

OATMEAL PANCAKES WITH ORANGE SYRUP

1 1/2 cup uncooked oatmeal

2 cups buttermilk or sour milk

1/2 cup sifted flour

1 tsp. sugar

1 tsp. baking soda

1 tsp. salt

2 eggs, beaten

1/4 cup chopped walnuts

Orange Syrup:

1/2 cup sugar

1/4 cup orange juice, from frozen concentrate

1/4 cup butter

1/4 cup light corn syrup

Yield: 12 (4") pancakes

Pan: Griddle

Temperature: 350" -375°

Note: A Grandma's special!

Mix oatmeal and buttermilk and beat in other ingredients Bake on griddle. Orange Syrup: Mix all ingredients together in saucepan and bring to boil. Pour syrup over pancakes when served.

Alvena Ulrich - Big Springs, NE (Submitted by granddaughter Amy)

Variation: Rolled Oats Griddle Cakes. A similar recipe but increase oats to 2 cups and soak them overnight in 2 1/2 cups buttermilk or sour cream. Increase flour to 1 1/2 cups, sugar to 2 Tbsp. and dissolve 1 tsp. baking soda in 2 Tbsp hot water. Eliminate the walnuts and add 1 tsp. baking powder and 2 Tbsp. melted butter.

Editor's note: Good with orange juice substituted for buttermilk.

Mrs. Charles Reynolds - Monroeville, IN

LYDIA'S BEST BISCUITS

2 cups flour

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. cream of tartar

2 tsp. sugar

1/2 cup margarine or butter, cold

2/3 cup milk

Yield: 16 biscuits

Pan: Baking sheet

Oven: 450°

Bake: 10-12 minutes

Editor's note: Very tasteful!

Good as sandwich or a side biscuit.

Sift dry ingredients together. Cut in butter until mixture is the consistency of coarse crumbs. Add milk all at once; stir with fork just until dough follows fork around bowl. Roll or pat until 1/2" thick on floured board. Cut with biscuit cutter and arrange on greased baking sheet. Bake until lightly browned.

Diane Robinson Mehl - Louisville, KY

QUICK/BREADS/125

CHEESE-ONION BISCUITS

2 cups presifted flour

3 tsp. baking powder

1/2 tsp. salt

2-4 tsp. Parmesan cheese

1/4 cup dehydrated onion

1-11/2 cup grated Cheddar or Swiss cheese

4 Tbsp. butter or margarine, cold

3/4 cup milk

Yield: 12-18 biscuits

Pan: Cookie sheet

Oven: 450°

Bake: 12-15 minutes

Note: A cheese treat!

GOLDEN RAISIN BUNS

1 cup water

1/2 cup butter or margarine

1 tsp. sugar

1/4 tsp. salt

1 cup flour

4eggs

1/2 cup golden raisins plumped*

Frosting:

1 Tbsp. butter or margarine

1 1/2 Tbsp. cream

1 cup confectioners' sugar

1/2 tsp. vanilla

1/2 tsp. almond extract

Yield: 20 buns

Pan: Baking sheet

Oven: 375°

Bake: 30-35 minutes

Note: Soft, eggy bunsalmost like cream puffs. Editor's note: Great for breakfast or anytime!

Stir together first three ingredients. Add Parmesan cheese and dehydrated onions. Mix well. Work in grated cheese and cold butter with pastry blender or knives until both are consistency of oatmeal. Blend in milk Turn out and knead on floured surface for 30 seconds. Pat or roll 1/2" thick Cut with small mouth glass or small cookie cutter. Bake on ungreased cookie sheet.

Barbara Kipp - Fraser, Ml

1

Combine water, butter, sugar, salt. Bring to boil. Add flour all at once . Over low heat, beat with wooden spoon about 1 minute or until mixture leaves sides and forms smooth, thick dough. Remove from heat. Continue beating about 2 minutes to cool slightly. Add eggs one at a time, beating after each until mixture has satiny sheen. Stir in raisins Drop heaping tablespoonfuls about 2" apart on greased baking sheet. Bake until doubled, golden and firm. Remove to cool slightly. While warm, frost.

Frosting: Melt butter and add rest of ingredients in order given, mixing until smooth after each addition.

Note: * To plump raisins cover with hot water; let stand 5 minutes. Drain well. Note: You can safely halve this recipe.

Beverly (Glick) Fricke Minneapolis, MN

126/BREADS/QUICK

PASSOVER ROLLS

1/2 cup butter or margarine

1 cup boiling water

2 cups matzo meal

1 tsp. salt

2 tsp. sugar

4eggs

Yield: 10 mounds

Pan: Cookie sheet

Oven: 350°

Bake: 50 minutes

Editor's note: Good! Not the usual bread. Has biscuit flavor!

Place butter and boiling water in 1-qt. saucepan. Stir over high heat until butter melts. Lower heat to simmer; add matzo meal, salt and sugar. Stir until thoroughly blended and batter leaves sides of pan. Remove from heat. Add eggs, one at a time, beating hard after each addition. Divide batter evenly on well-greased cookie sheet into 10 mounds. Bake until deep golden brown. Serve hot or cold as a bread.

Note: Can be used as unleavened bread for passover meal. Use wellgreased pizza pan and spread bread out as flat as possible. Double recipe and make it 3 times to yield 12 pizza rounds and cookie-sheet sized bread. Serves 50 people.

Fran Borcherding - Lincoln, NE

HERB ROLLS

1/4 cup oleo

1 1/2 tsp. parsley flakes

1/2 tsp. dill seed

1/4 tsp. onion flakes

1 pkg. refrigerated buttermilk biscuits

Yield: 40 pieces

Pan: 9" pie pan

Oven: 425°

Bake: 12 minutes (approx.)

Note: Excellent for buffet luncheon or supper.

Melt oleo and seasonings in pie pan. Cut biscuits in quarters. Dip each piece in melted mix. Arrange pieces touching in pie pan. Bake until golden brown.

Mrs. Erwin H. Baehr - Wausau, WI

ORANGE BUTTER ROLLS

2 pkgs. active dry yeast

1/2 cup warm water

1/4 cup granulated sugar

2 eggs

1/2 cup dairy sour cream

6 Tbsp. butter, melted

3 3/4 cups sifted flour

1 tsp. salt

2/3 cup granulated sugar

1 cup flaked coconut, toasted

2 Tbsp. shredded orange peel

4 Tbsp. butter, melted

Glaze:

1 cup powdered sugar

3-4 tsp. orange juice

Yield: 24 rolls

Pan: Large jelly roll pan

Oven: 350°

Bake: 30 minutes

Editor's note: Eat while warm and fresh!

FLUFFY ROLLS

1 cup butter or margarine

3/4 cup sugar

1 cup boiling water

2eggs

2 pkgs. dry yeast

1 cup lukewarm water

7 cups flour

1 tsp. salt

Yield: 4 dozen rolls or 4 pans coffee cake or 4 (9") cinnamon rolls or dinner rolls.

Oven: 375°

Bake: 15-20 minutes

Editor's note: An excellent sweet roll.

YEAST /BREADS/127

Soften yeast in warm water. Combine 1/4 cup sugar, eggs, sour cream and 6 Tbsp. butter; add to yeast. Beat in flour and salt. Cover; let rise in warm place for 45 minutes. Combine 2/3 cup sugar, coconut and orange peel. Roll half the dough to a 12x8" rectangle. Brush with 2 Tbsp. butter; spread with half of coconut mixture. Beginning with 12" edge, roll up jelly roll fashion. Cut into 12 (1") slices. Place in greased pans. Repeat with other half of dough. Let rise in warm place until light (about 45 minutes). Bake in medium oven. Remove from pans and cool right side up.

Glaze: Combine sugar and orange juice and drizzle on partly cooled rolls.

Note: Will freeze well. Warm 10-15 minutes to thaw.

Mrs. Carlton Schumacher - Chapin, IL

Cream shortening and sugar, blending well. Add 1 cup boiling water and let cool. Add well-beaten eggs and yeast which has been dissolved in 1 cup lukewarm water. Sift flour and salt. Add four cups flour to above ingredients and blend until smooth. (May be blended in electric mixer.) Gradually add remaining flour. Place in greased bowl. Cover and store in refrigerator at least four hours or overnight. Shape and let rise two hours. Bake.

Note: A very versatile recipe. Use for coffee cakes of all kinds. No kneading!

Mrs. Ellie (Wild) Hansen - Midland, Ml

HOT CROSS BUNS

2 pkgs. dry yeast (or 4 1/2 tsp. in bulk)

2 cups flour

1 cup milk

1/2 cup sugar

1 tsp. salt

1/2 cup shortening

2 eggs

1 cup raisins

1/2 cup grated fresh citron

Grated rind of orange

2 cups flour

1 tsp. cinnamon

1/2 tsp. nutmeg

Yield: 2 dozen

Pan: Large jelly roll pan

Oven: 350°

Bake: 25 minutes

Note: An old family favorite!

Worth the effort!

In mixer bowl mix yeast and flour. Set aside. Heat to lukewarm the milk, sugar, salt and shortening. Add this to flour mixture and beat. Add eggs and continue beating at high speed for 3 minutes. Add raisins, citron and grated rind of orange. Add flour, cinnamon and nutmeg. (If eggs are large, you may need to add more flour in order to handle the dough.) Place dough on generously floured canvas and knead a few times, placing it into a well-buttered bowl. Let rise, punch down once, let rise again. Put dough on floured canvas. Roll into a rectangle and cut into 24 pieces. Shape each bun in the palm of your buttered hand. Place in pan and let rise again. When ready for oven, cut or score with a sharp knife in the form of a cross. Bake until golden brown. When cooled, top with thin powdered sugar frosting in the form of a cross.

Theresa Schmalz - St. Paul, MN

FILLED BUTTER HORNS

1 cup margarine

4 cups flour

3/4 tsp. salt

3 Tbsp. sugar

1 oz. yeast

1 1/4 cups warm milk

3 egg yolks, beaten

Filling:

1/2 cup finely chopped nuts

1 cup brown sugar

Milk - only enough to make very thick paste

Yield: 32 large horns

Oven: 350°

Bake: 20 minutes (approx.)

Pan: Cookie sheets

Note: Family favorite for years.

Worth the effort!

Cut margarine into flour, salt, sugar mixture (as for pie crust). Dissolve yeast in milk and add yolks. Add to flour mixture. Mix well. Refrigerate over night, covered. Divide dough into 4 parts. Roll each part into 10" circle. Cut into 8 pieces.

Filling: Mix ingredients together and place on wide edge of dough and roll, sealing as rolled. Place on greased pan about 2" apart. Let rise. Bake until brown. Cool and frost with a favorite confectioners' sugar icing.

Ruth_Engel Willut - Chippewa Falls, WI

QUICK/YEAST/BREADS/129

BUTTERSCOTCH ROLLS

1 pkg. frozen dinner rolls (Rhoades brand, if available)

1 (3 oz.) pkg. regular butterscotch pudding

1/4 cup chopped nuts

1/2 cup brown sugar

1/4 cup butter

3/4 tsp. cinnamon

Yield: 12 rolls

Pan: 10" tube pan or Sundt pan

Oven: 350°

Bake: 30 minutes

Note: Spectacular for company or family breakfast

Place frozen rolls in greased bundt pan. Sprinkle with dry pudding mix and nuts. Combine brown sugar, butter and cinnamon in saucepan. Bring to boil and pour over buns. Let rise overnight. Bake. Immediately invert pan onto plate.

Laurel Karzel Rouse - Rothschild, WI

CORNMEAL DINNER ROLLS WITH RUM SAUCE

1/3 cup cornmeal

1/2 cup sugar

1 tsp. salt

2 cups milk

1/4 lb. margarine (1 stick)

1 pkg. dry yeast

1/4 cup warm water

Pinch of sugar

2 eggs, room temperature

5 1/2 cups sifted flour

Rum Sauce:

1/2 cup sugar

1/4 cup butter

2 Tbsp. water

2 1/2 Tbsp. rum

Yield: 36-48 rolls

Oven: 350°

Bake: 15 minutes

Reheat when frozen: 300° for 30 minutes

Editor's note: Makes ever · 'Tleal a special occasion!

Mix together cornmeal, sugar, salt, milk and margarine. Cook until thick, stirring constantly. Cool to lukewarm. Dissolve yeast in warm water and sugar. Let this mixture stand in warm place for few minutes until bubbly. Add yeast mixture to cornmeal mixture. Add eggs; beat well and let rise 1 hour. Add 5 1/2 cups flour; knead well to make soft dough. Let rise 1 to 1 1/2 hours. Shape into round rolls keeping fingers floured to handle soft dough easily. Dough is also much easier to handle if divided into 3 or 4 balls before shaping into rolls. Let rise again until doubled. Bake 350° for 15 min . After rolls are baked, spread apart gently with 2 forks. Brush with sauce.

Rum Sauce: Boil together sugar, butter and water for 1 minute. Remove from heat and add rum.

Note: Rolls freeze well. Sauce should be applied after freezing as rum flavor is partially lost in freezing.

Mrs. Paul L. (Dorothy) Lang Valparaiso, IN

130/BREADS/YEAST/QUICK

QUICK ROLLS

2 yeast cakes

1 cup lukewarm water

1 Tbsp. sugar

1 1/2 tsp. salt

1 egg

1/3 cup shortening

3 1/2 cups flour

Yield: 1 pan full Pan:9x12"

Oven: 425°

Bake: 30 minutes

Editor's note: Nice flavor.

SAUSAGE BREAD

3 loaves frozen yeast bread dough

1 lb. pork sausage

1 onion, chopped fine l/21b.Cheddarcheese 1/2 lb. Monterey Jack cheese

Yield: 3 loaves

Pan: Large cookie sheet

Oven: 350°

Bake: Until brown

Editor's note: Excellent. Can also be made with Ragu Pizza Sauce and Mozzarella.

SUPER-EASY BROWN BREAD

3 cups All-Bran cereal

3 cups buttermilk

3 Tbsp. dark molasses

1 1/2 cups sugar

3 cups flour, sifted

3 tsp. baking soda

3/4 tsp. salt

1 1/2 cups raisins (optiona1)

Yield: 2 loaves

Pans: 2 (9x5x3") loaf pans

Oven: 360°

Bake: 50 minutes

Note: Good flavor!

Dissolve yeast cakes in 1 cup lukewarm water. Add sugar, salt, egg and shortening. Then add flour; put in greased pan and let rise for 30 minutes. Cut batter into oblongs (size of bun) and pour 1/4 cup melted butter over top. Bake.

Theresa Schmalz - St. Paul, MN

Thaw bread dough. Cook and drain sausage. Chop onion fine. Divide each ingredient into three equal parts. With buttered fingers, press dough to measure 15x8 inches. Beginning with sausage, layer ingredients along middle of dough. Fold each side over middle. Pinch to seal.

Note: Freezes well before baking. When ready to use, allow to thaw completely and let bread dough rise.

Jo Ann Sumner Fry- Houston, TX

Mix ingredients together in order given. Blend well and pour into two well-greased loaf pans. Bake.

Editor's note: The consistency is somewhat coarse and heavy due to the bran. The bread is more moist with the addition of raisins.

Mrs. JoAnne Abele - North East, PA

NO-KNEAD BREAD

1 pkg. active dry yeast (or 2 tsp. from jar)

1 1/2 cups warm water (or potato water)

1/2 cup powdered milk

1/3 cup sugar

1 1/3 cup hot water

1/3 cup shortening (or bacon grease)

4 cups white flour

2 cups whole wheat flour

4 tsp. salt

Yield: 3 (9") loaves or 2 loaves and 8 rolls

Pan: 9x4 1/2" loaf pan

Oven: 400°

Bake: 30 minutes for loaves, 15-20 minutes for rolls

Note: If white bread is preferred, use 6 cups white flour and no whole wheat.

HERB AND NUTMEG BREAD

3 cups all-purpose flour

1 pkg. active dry yeast

3 tsp. dried herbs, crushed (equal parts of finely chopped chives, parsley, tarragon and chervil)

1 1/4 cups water

2 Tbsp. butter or margarine

2 1/2 Tbsp. sugar

1 1/2 tsp. salt

1 1/4 tsp. nutmeg

Yield: 1 loaf

Pan: 9x5x3" loaf pan

Oven: 375°

Bake: 35-40 minutes

Editor's note: Tasty, excellent with chicken, fish or salad meals.

YEAST /BREADS/131

Combine yeast , water , milk and sugar; set aside. Separately, combine 1 1/3 cup hot water and 1/3 cup shortening. Let these set at least 45 minutes to 2 hours . Grease large bread bowl; put in remaining three ingredients. Make a well in center and pour in the above 2 mixtures. Mix with hands and wooden spoon until hands come clean. Add as much as 3/4 to 1 1/3 cup more flour as needed. Let rise until double in bulk (1 1/2 hours), covered . Punch down and shape into loaves or rolls if desired. Grease tops and coyer. Let rise in greased pans until double (1 hours, 15 minutes).

Note: A never-fail recipe!

Lois Mae Gehrke Hannewald Valparaiso, IN

Combine in mixing bowl 1 1/2 cups flour, yeast and herbs. Heat together (just until warm) the water, butter or margarine, sugar, salt and nutmeg, stirring until almost melts. Add to dry mixture. Beat at low speed of electric 1/2 minute, scraping bowl. Beat about 3 minutes at high speed. Stir in remaining flour. Cover; let rise until doubled. Knead down dough. Spread evenly in greased loaf pan Cover; let rise until doubled. Bake. Remove from pan and cool on rack.

Susan Harm Priest - Seaford, NY

132/BREADS/QUICK

CHEESE-FILLED NUT LOAF

2 eggs

1 ( 15 oz.) pkg. Carrot-Nut Quick Bread mix

1 cup water

1/4 tsp. salt

6 oz. cream cheese

1/3 cup sugar

1 Tbsp. flour

1/4 tsp. lemon juice

Yield: 1 loaf

Pan: 9x5" loaf pan

Oven: 350°

Bake: 60-65 minutes

Editor's note: Cheese filling gives a different and flavorful taste. The whole family will enjoy it!

DATE-CHEESE LOAF

1 cup pitted dates, diced

3/4 cup boiling water

1 3/4 cups sifted, all-purpose flour

1/4 tsp. salt

1 tsp. baking soda

1/2 cup sugar

1 egg, slightly beaten

1 cup shredded sharp cheese

1 tsp. vanilla

1/2 cup finely chopped walnuts

Yield: 1 loaf

Pan: 9x5x3" loaf pan

Oven: 350°

Bake: 45-50 minutes

Editor's note: Easy to make. Good flavor to serve with any meal or with a cup of coffee.

Beat one egg lightly and add nut bread mix, water and salt. Mix until moist; set aside Beat remaining ingredients, plus other egg, until smooth. Pour half of nut bread batter into a 9x5" foil-lined loaf pan which has been greased and floured. Spoon cheese mixture over this. Cover with remaining nut mixture. Bake. Cool and remove from pan. Sprinkle top with powdered sugar, if desired.

Note: Try cranberry-nut mix for the holidays.

Kathi lntermann Bredesen Plymouth, MN

Combine dates and boiling water; set aside. Sift together flour, salt, soda and sugar. Add date mixture and remaining ingredients. Blend only until dry ingredients are moistened. Pour into well-greased loaf pan and bake.

Note: If using nut bread loaf pan, test after 40 minutes.

Louise Ilse Drews - Fairview Park, OH

QUICK/BREADS/133

POPPY SEED BREAD

1 1/2 cups milk

11/8 cups oil

3 eggs

1 1/2 tsp. each vanilla, almond and butter flavorings

2 1/4 cups sugar

1 1/2 Tbsp. poppy seeds

3 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

Glaze:

1/4 cup orange juice

1/2 tsp. each vanilla, almond and butter flavorings

3/4 cup sugar

Yield: 2 loaves

Pans: 9x5" loaf pans

Oven: 350°

Bake: 1 hour

Taste-tester's note: Good for dessert!

STRAWBERRY BREAD

1 cup butter

1 1/2 cups sugar

1 tsp. vanilla

1/4 tsp. lemon extract

4eggs

3 cups sifted flour

1 tsp. salt

3/4 tsp. cream of tartar

1/2 tsp. soda

1 cup strawberry jam

1/2 cup sour cream

1/2 cup nuts

Yield: 2 large loaves

Pans: 9x5x3" loaf pans

Oven: 350°

Bake: 55-60 minutes

Editor's note: Very good! Just a hint of strawberry!

Combine milk, oil, eggs and flavorings with sugar and poppy seeds; mix well. Sift flour, salt, baking powder and add to liquid ingredients. Pour into 2 greased and floured pans. Bake. Remove from oven when done (check with toothpick before removing).

Glaze: Heat ingredients in pan to dissolve sugar and brush on loaves before removing from pans. Cool in pans for 10 minutes; place on rack to complete cooling.

Note: Makes a wonderful hostess gift!

Elizabeth (Hecht) DeMik Arlington, VA

Variation: Poppy Seed Bread with Glaze. Omit butter flavoring and use only 1 1/2 tsp. poppy seeds. Increase sugar to 2 1/2 cups and use 1 1/3 cups Crisco oil.

Mrs. Dorothy Wettstaed - Quincy, IL

Cream first four ingredients. Add eggs one at a time. Sift dry ingredients and add alternately with jam and sour cream. Add nuts and bake in greased loaf pan.

Editor's note: Bread has consistency of a good pound cake (more like cake than bread) and is sweet.

Mrs. Florence Kraus - Davenport, IA

134/BREADS/QUICK )

FANTASTIC CHERRY RING

1 cup chopped maraschino cherries

1 (8 oz.) package cream cheese

3/4 cup walnuts or pecans

1/2 cup sugar

2 (8 oz.) cans crescent refrigerated rolls

Glaze:

1 cup confectioners' sugar

4 tsp. milk

Yield: 12 servings

Pan: Cookie sheet

Oven: 375°

Bake: 30-35 minutes

Note: Great for brunch! Quick and easy to prepare!

MONKEY BREAD

1 stick margarine

1 cup brown sugar

3 packages tube biscuits

Sugar Cinnamon

Pecans

Yield: 120 small pieces

Pan: Sundt pan

Oven: 350°

Bake: 20 minutes

Note: These will be consumed rapidly! Quick and easy to fix.

TEA BISCUITS

1 box whipping cream

1 3/4 cups flour

4 tsp. baking powder

Yield: 3 dozen

Pan: Small maffin pans

Bake: 12 minutes

Note: Easy and _so

Combine cherries (save 5 for garnish), cheese, nuts and sugar. Separate each roll into rectangles (15x13"). Spread with cherry mixture and roll up, starting at longer side. Place pinched seam side down. Form into ring. With scissors, cut almost through ring at one inch inter. vals. Turn each section slightly on its side. Bake. While still warm, drizzle with glaze and garnish with 5 cherries and nuts.

Dottie Dyer Jefferies - Denver, CO

Spread pecans evenly over bottom of bundt pan. Quarter all biscuits (30) and shake pieces into a mixture of the sugar and cinnamon. Stack biscuit pieces into bundt pan over pecans. Bring margarine and sugar to boil (do not boil). Remove from heat and pour over biscuit pieces. Bake. Invert.

lone Giles - Council Bluffs, IA

Whip cream stiff but not dry. Fold in sifted flour and baking powder. Put in small muffin pans and bake until golden brown. ·

YEAST/BREADS/135

SOFT PRETZELS

1/8 cup hot water

1 pkg. active dry yeast

11/3 cup warm water

1/3 cup brown sugar

4 (plus) cups flour

Coarse Kosher salt

Baking soda

Yield: 24 pretzels

Oven: 475°

Bake: 4 minutes

Pan: Cookie sheet and frying pan

Editor's note: Good! Time consuming to prepare!

Heat oven to 475° F. In large bowl dissolve yeast in hot water (120° to 130°). Stir in the warm water and brown sugar. Slowly add 4 (plus) cups flour to mixture, stirring constantly Continue stirring until mixture is smooth and does not stick to sides of bowl. Put dough on lightly floured board Knead until stretchy and smooth. Grease two cookie sheets well and sprinkle with salt; set aside. Pinch off a piece of dough about size of golf ball. Roll into 14" strip and form into pretzel shape. Fill frying pan with water and add 1 Tbsp. baking soda for each cup of water. Bring water to gentle boil. Use spatula to lower each pretzel into frying pan. Count very slowly to 30 and then lift pretzel onto cookie sheet. Repeat. Sprinkle salt on top of pretzels and put them in oven to bake for 4 minutes or until golden.

Micky Schultz Schroer - Valparaiso, IN

NOTES

136/COFFEE CAKES/YEAST

CREAM CHEESE COFFEE CAKE

1 pkg. yeast

1/4 cup warm water

1 cup milk scalded and cooled

1/4 cup sugar

1/4 cup butter or margarine

1 tsp. salt

3 1/2 cups flour

1 egg

Filling and Topping:

2 (8 oz.) pkgs, cream cheese, softened

1 cup sugar

2 eggs

2 tsp. vanilla

12 Tbsp. butter or margarine, softened

1 cup sugar

1 1/2 cups flour

1 cup chopped nuts

Frosting:

2 cups confectioners' sugar

4 Tbsp. milk

1/2 tsp. vanilla

Yield: 2 cakes (24 servings)

Pans: 2 (12-14") pizza pans

Oven: 375°

Bake: 30 minutes

Editor's note: Very sweet!

Soften yeast in warm water. Combine milk, sugar, butter and salt. Add 1 1/2 cups flour; beat well. Add yeast and egg. Gradually add rest of flour to form soft dough. Place in greased bowl and turn to grease the top. Cover and refrigerate an hour or up to five days. Divide and spread on two pizza pans - pizza dough fashion.

Filling and Topping: Beat cheese, sugar, eggs and vanilla; divide and spread on two crusts. Blend butter, sugar and flour with fork and sprinkle half over each coffee cake. Sprinkle nuts on top and bake.

Frosting: Mix all ingredients and drizzle over baked coffee cakes while still hot.

Note: Can freeze and reheat.

Editor's note: Let dough rise for an hour before baking. It seems to give coffee cake a lighter texture. Also, brown sugar may be substituted in the filling and topping.

Karen (McMillin) Bartels Colorado Springs, CO

NOTES

QUICK/COFFEE CAKES/137

CRUMB COFFEE CAKE (NO EGGS)

3 cups sifted flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

2 Tbsp. cinnamon

4 tsp. cocoa

1 tsp. nutmeg

1/8 tsp. cloves

1 cup butter

1 cup chopped pecans and/or 1 cup dark seedless raisins

2,cups buttermilk

Yield: 1 large cake

Pan: 13x9x2"

Oven: 350°

Bake: 60 minutes or until done.

Note: Delicious and flavorful!

Mix dry ingredients together. Cut in butter with pastry blender until consistency of pie dough . Measure 1 cup mixture and set aside. To balance of crumb mixture add spices , nuts and/ or raisins. Make a well in center of dry mixture and add buttermilk all at once. Stir until just blended. Turn into greased and floured baking pan . Sprinkle top with cup of reserved crumb mixture. Bake.

Mrs. Charles (Joan) Brophy Louisville, KY

Variation: Crumb Cake (No Eggs). A similar recipe for a smaller cake calls for only 2 cups flour, 1 /4 cups sugar, 1/2 cup butter, 1 tsp. cinnamon, 1/4 tsp. salt and 1/2 cup raisins. Omit cocoa, nutmeg, baking soda , cloves, baking powder and pecans. Use 2/3 of crumb mixture for the cake and 1/3 for topping. Bake in 9" square pan for 45 minutes.

Note: To substitute for buttermilk place 2 Tbsp . vinegar in measuring cup, adding canned milk to 1 cup measure.

Marge (Johnson) Towler - Lisle, IL

138/COFFEE CAKES/YEAST/QUICK

CHERRY-PECAN COFFEE CAKE

1/3 cup sugar

1/2 cup butter, softened

3/4 tsp. salt

1/2 cup boiling water

3/4 cup evaporated milk

1 pkg. active dry yeast

1/4 cup warm water

2 eggs, beaten

1 cup candied cherries, coarsely cut

1/2 cup chopped pecans

4 1/2 cups sifted flour

frosting:

2/3 cup confectioners' sugar

1/2 tsp. vanilla

1 1/2 Tbsp. evaporated milk

Yield: 1 coffee cake

Pan: 10" tube pan

Oven: 375°

Bake: 45 minutes

Note: A Christmas treat!

QUICK COFFEE CAKE

11/2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

8 oz. yogurt (any flavor)

1/2 cup oil

2 eggs

Topping:

1 cup nuts or coconut

1/4 cup sugar

1 tsp. cinnamon

Yield: 1 coffee cake

Editor's note: Quick and easy!

Combine sugar, butter and salt in large mixing bowl. Add boiling water and stir to melt butter. Add evaporated milk. Sprinkle yeast over warm water in a cup and stir to dissolve. Add to mixture in bowl. Stir in eggs, candied cherries and nuts. Add flour, a cup at a time, beating smooth after each addition. Cover and let rise at room temperature until double in bulk (about 1 1/2 hours). Beat batter down with wooden spoon or knead for about two minutes. Turn into well-greased tube pan; cover and let rise until double in size (about 45-60 minutes). Bake until nicely brown. Remove from pan and cool on wire rack.

Frosting: Mix ingredients until smooth and spoon on top of cake. Decorate with candied cherries and nuts.

Helen R. Wesebaum - Elyria, OH

Mix batter ingredients together and spread in a 9" square or 8xll" pan. Topping: Mix ingredients together and sprinkle over batter. Bake at 350° for 35-40 minutes.

Theresa Schmalz - Saint Paul, MN

QUICK/COFFEE CAKES/139

CHOCOLATE CHIP COFFEE CAKE

1/4 lb. margarine

1 (8 oz.) pkg. cream cheese

11/4 cups sugar

2eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk

6 oz. pkg. chocolate chips

Pecan Topping:

1/4 cup sugar

1 tsp. cinnamon

1/4 cup chopped pecans

Yield: 1 cake

Pan: Round springform

Oven: 350°

Bake: 50-55 minutes

Note: Rich dessert!

Preheat oven to 350°. Grease round springform pan. In large bowl cream margarine, cream cheese and sugar. Add eggs, one at a time, beating well. Mixture will be thick. Pour into pan. Pecan Topping: Mix ingredients together and sprinkle over batter. Bake. Cool for 15 minutes. Remove outside ring from pan and cool cake completely.

Anne Froehlich Wilson Appleton, WI

GOOEY BUTTER CAKE

1 box pound cake mix

2 eggs

1 stick butter, melted

8 oz. cream cheese

2eggs

1 1/4 Tbsp. vanilla

1 lb. confectioners' sugar

Yield: 1 coffee cake

Pan: 8x12" baking dish

Oven: 300°

Bake: 15 minutes plus 25 minutes.

Mix cake mix with 2 eggs and melted butter. Pour mixture into baking dish. In another bowl combine cream cheese, 2 eggs, vanilla, and confectioners' sugar (save about 2 Tbsp. sugar for later). Mix well and spread over pound cake batter. Bake in 300° oven for 15 minutes. Remove from oven and sprinkle with remaining sugar. Return to oven and bake 25 minutes or until golden brown.

Susan (Dorn) Uhl - Ballwin, MO

Variation: Substitute 1 box yellow cake mix and use only 1 egg in the crust. In cream cheese mixture use 3 eggs and only 1 tsp. vanilla. Bake at 350° for 35-40 minutes.

Virginia Boyer - Naperville, IL

140/COFFEE CAKES/QUICK

QUICKIE CHEESE COFFEE CAKE

2 pkgs. crescent rolls

2 (8 oz.) pkgs. cream cheese

1 egg, separated

3/4 cup sugar _

1/2 cup chopped nuts

1/2 tsp. vanilla

1 tsp. lemon juice

Yield: 1 coffee cake

Pan: Cookie sheet

Oven: 350°

Bake: 25 minutes

Editor's note: Delicious!

Quick and easy.

Grease and flour cookie sheet. Lay out 1 roll crescent rolls; flatten together. Mix together the cream cheese, egg yolk, sugar, vanilla and lemon juice; spread over roll crust. Take 2nd package of rolls and layer on top of filling. Pinch edges together. Beat egg white; spread over top. Sprinkle with nuts. Bake.

Note: A fast way to make a cheese yeast dough coffeecake!

Mrs. J. A. (Marion) Sternberg Arlington Heights, IL

PHILLY CREAM CHEESE COFFEE CAKE

1 cup margarine

1 cup sugar

2 eggs

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

Filling:

2 (8 oz.) pkgs. cream cheese

1 egg yolk

1/2 cup sugar

1 tsp. vanilla

Streusel Topping:

1/4 cup sugar

1/4 cup flour

2 Tbsp. margarine

Yield: 10 servings

Pan: 10" springform pan

Oven: 350°

Bake: 45 minutes

Note: Delicious!

Cream margarine and sugar until light and fluffy. Add eggs and beat well. Add dry ingredients and mix. Spread 2/3 batter in lightly greased springform pan.

Filling: Mix ingredients well and spread evenly over batter. Spoon remaining batter on top of filling and spread gently.

Struesel Topping: Cut ingredients together as for pie crust and sprinkle over top. Bake.

Jane (Cooper) Stewart Woodridge, IL

MEATS/POULTRY /FISH

John Culik

Ichthys , Etching , 13/40 ed ., 6 3/4 " x 9 718 "

VU Sloan Collection , Gift of Dr. and Mrs Wm .]. Ball 82 .7.2

BEEF/MEATS/141

INDIVIDUAL BEEF WELLINGTON

2-2 1/2 lbs. beef tenderloin cut in 8 pieces 1 1/2" thick Salad oil

2 sheets frozen puff pastry, thawed according to package instructions 1 egg, beaten

Mushroom Filling:

1 lb. fresh mushrooms, chopped

1/2 cup minced onion

1/2 cup dry white wine

1/4 cup butter

1/4 cup chopped parsley

1/4 tsp. salt

Brown Sauce:

2 cups beef bouillon

1/2 cup plus 3 tsp. dry white wine

3 Tbsp. minced onion

3 Tbsp. shredded carrot

1 Tbsp. minced celery

1 Tbsp. minced parsley

1 bay leaf

1/8 tsp. thyme

2 tsp. cornstarch

Yield: 8 servings

Pan: Baking sheet

Bake: 425° for 8-10 minutes 400° for 20-25 minutes

Note: A great party recipe!

Make ahead and refrigerate. Brush with egg when ready to bake.

Place fillets on rack in shallow pan and brush with salad oil; season as desired. Roast in pre-heated 425° oven about 8-10 minutes depending upon desired degree of doneness. Pat meat dry and cool. Roll out each pastry sheet into quarters. Spread mushroom filling over each square and place fillet on top. Wrap pastry around a fillet, enclosing it completely, sealing edges with water. Pastry trimmings can be re-rolled and used as cut-out decorations on top of each Wellington. Brush each one with egg. Place on ungreased baking sheet and bake in pre-heated 400° oven 20-25 minutes. Serve with Brown Sauce.

Mushroom Filling: Combine ingredients in saucepan. Cook, stirring occasionally, until all liquid is absorbed (about 15 minutes).

Brown Sauce: Combine bouillon, 1/2 cup wine, onion, carrot, celery, parsley, bay leaf and thyme in saucepan. Simmer 30 minutes. Strain and discard vegetables. Combine 3 Tbsp. wine and cornstarch; add to sauce and cook until thick (about 5 minutes). Makes 2 cups sauce.

Marilyn (Meier) Krueger Brookfield, WI

Variation: Beef Tenderloin is prepared using the Brown Sauce recipe, eliminating the cornstarch. The puff pastry and filling is not used. Before baking, pat onto the beef a seasoning mixture of 1/4 lb. butter, melted, 2 cloves garlic, minced, 2 tsp. lemon juice, salt and pepper. Place beef on rack in 325° oven with 1/4 - 1/2 cup water in bottom of pan. Bake for 45 minutes or more, depending upon size of tenderloin. Serve with Brown Sauce and sauteed mushrooms.

Catherine Graef - Sherwood, WI

BEEF WELLINGTON

2 lb. beef tenderloin, thin end tucked under

2-4 Tbsp. butter

Salt and freshly ground pepper

3 shallots or 1 onion

1/2 lb. white button mushrooms

1 Tbsp. chopped parsley

2 Tbsp. Port wine

Frozen puff pastry, thawed

1 egg, separated

Pinch of salt

1 Tbsp. water

Horseradish Sauce:

3 Tbsp. horseradish

2/3 cup whipping cream

1 tsp. Dijon mustard

1 Tbsp. white wine vinegar

Pinch of sugar

Yield: 8 servings

Pan: Baking pan

Bake: 425° for 12 minutes

375° for 15-20 minutes

Editor's note: Plan ahead

Worth the effort!

BEEF-MUSHROOM DISH

2-3 lbs. roast (raw meat) cut in pieces

2 cans mushrooms, drained

2 cans golden mushroom soup

1 can onion soup

1 can water chestnuts, drained and sliced

Yield: 6-8 servings

Pan size: 3 quart or larger

Preparation: Quick and easy!

Brown beef carefully in hot butter; sprinkle with salt and pepper. Remove from pan and set aside to cool. In same butter, saute shallots, thinly sliced mushrooms and parsley. Cook until soft. Add Port wine and cook until liquid is slightly reduced. Cool. Preheat oven to 425°. Roll out thawed pastry, shaping into an oblong a little larger than the beef with enough to cover the top of the beef. Brush oblong with egg white which has been slightly beaten with pinch of salt. Place tenderloin on pastry with small end tucked under. Cover with mushroom mixture. Fold up sides together, brushing edges with water to stick together. Cover with another sheet of rolled out pastry.· Decorate with leaves that have been cut from pastry trimmings. Brush top and sides with egg yolk that has been mixed with 1 Tbsp. water. Pierce 3 holes in top to let steam escape. Bake at 425° for 12 minutes. Reduce heat to 375° and continue baking for 15-20 minutes. Cover loosely with foil if it seems to be browning too quickly. Serve with horseradish sauce. Horseradish Sauce: Whisk all ingredients together in bowl. Mixture will become slightly thick and creamy. Serve with Beef Wellington.

Mrs. D. W. (Ruth) Russler - Dayton, OH

Mix all ingredients together. Bake in covered casserole at 350° for 3 hours.

Note: Serve with cooked rice or potatoes.

Edna Klammer - Frankenmuth, Ml

PEPPER STEAK

1 1/2 lbs. beef tenderloin or sirloin, cut in 1/2" cubes

Garlic and onion powder

Salt and pepper

Hot oil (for browning)

3 large onions, sliced

3 medium green peppers, cut in squares

1 can stewed tomatoes

3 (5 1/2 oz.) cans mushroom sauce

1 can tomato sauce

2 (2 1/2 oz.) jars mushrooms

1/4 cup red wine (optional)

1 tsp. minced garlic

1 tsp. oregano

1 tsp. basil

Yield: 6 servings

Pan: Skillet

Cook: 30 minutes

Note: Tasty!

SOUR BEEF

3 1/2 lbs. round steak, sliced in portions

2 medium onions, grated

2 3/4 cups vinegar

3 1/2 cups water

1/2 cup tomato pulp

1/2 cup plus 2 Tbsp. sugar

1 1/4 tsp. salt

Dash black pepper, ground

1/8 tsp. dry mustard

1/2 Tbsp. Worcestershire sauce

1/4 tsp. whole black pepper

4 whole allspice

5 whole cloves

1/2tsp.bayleaves,crushed

16 ginger snaps (small size Sunshine brand)

Flour and water

Yield: 8-12 servings

Cook: In large pot 3-4 hours

BEEF/MEATS/143

Note: Excellent for company!

Season meat with garlic powder, onion powder, salt and pepper. Brown quickly in hot oil. Add onions and green peppers; cook until vegetables are tender. Add remaining ingredients and cook 30 minutes.

Note: Goes well over rice or noodles. Serve with tossed salad and French bread.

Mrs. Walter Krautstrunk River Forest, IL

Cut meat into serving portions and fry in butter. As each piece is browned, place in cooking pot. After all the meat is fried and placed in the pot. add to the frying pan (with the meat residue left in it) the grated onions, vinegar, water, tomato pulp, sugar, salt, ground pepper, dry mustard and Worcestershire sauce. Cook the mixture for 5 to 8 minutes to blend. Pour the liquid mixture over the meat in the pot. Tie the whole black pepper, whole allspice, whole cloves and bay leaves in a cheesecloth bag (or place spices in metal tea bag) and add to meat. Simmer slowly and covered for 3-4 hours until meat is fork-tender. After meat is done, add ginger snaps and thicken with flour and water (1 cup water to 1/3 cup flour). Adjust thickening to personal taste.

Margaret Oelschlager Droll Baltimore, MD

PASTIES

Filling:

4 cups meat, cubed (roast or sirloin tip)

6 cups chopped onions

2-3 shredded carrots

4 tsp. salt

1 tsp. pepper

2 2/3 cups cubed potatoes

2 Tbsp. butter

Crust:

1 1/2 cups Crisco

4 cups flour

2 tsp. salt

1 tsp. sugar

1 egg, beaten

3/4 cup water

1 tsp. vinegar

Yield: 8 pasties

Pan: Cookie sheet

Bake: Fresh 400° for 15 min.

350° for 30 min.

Frozen 400° for 30 min.

350° for 30 min.

Editor's note: Excellent!

Filling: Combine meat, onions, carrots, salt and pepper; marinate overnight. Add potatoes; mix well. Crust: Cut Crisco into mixture of flour, sugar and salt Mix well. Mix egg , water and vinegar together. Add to flour mixture, mixing like regular pie crust . Roll out crust in 8 separate small circles. Place 1 cup filling in center of each circle. Dot each with butter. Fold crust over top and seal by pulling bottom crust edges over top. Pierce top of crust (1 hole) just before baking to let butter escape and brown crust.

Note: Crust may be refrigerated for 1 week. Filling should be marinated overnight. Recipe may be frozen, uncooked.

Mrs. Truman (Helen) Tornow Wausau, WI

Variation: Makes 4 Pasties.

Filling: Use 5 medium potatoes, cubed, 2 onions, finely chopped, 1 lb. coarsely ground round steak, 2 medium carrots, chopped, 1/4 cup rutabaga, cubed, and 1 tsp. salt. Mix well. Crust: Mix together 3 cups flour, 1 tsp. salt, 1 tsp. baking powder. Cut in 3/4 cup shortening. Combine 1/2 cup milk, 1 Tbsp. vinegar and 1/2 beaten egg. Mix like pie crust. Divide dough into 4 portions and follow above directions. Bake 400° for 15 minutes, then 350° for 45 minutes

Margaret (Steelman) Kohn Livonia, Ml

BEEF/MEATS/145

BEEF ANGUS KABOBS

3 lbs. lean beef (round or chuck), cut into 1 1/2" cubes

Mushroom caps

Onions (small)

Tomatoes (small)

Green pepper slices

California Marinade:

1 cup salad oil

3/4 cup soy sauce

1/2 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

1 Tbsp. salt

1 Tbsp. cracked pepper

2 cloves garlic, minced

Melted butter for basting

Yield: 6-8 servings

Broil: On skewers

Note: Great on barbeques!

STEAK FOR SUPPER

1 1/2 lb. boneless round steak

11/2 Tbsp. vegetable oil

1/2 lb. fresh mushrooms, sliced

2 onions, sliced into rings

1 can condensed beefy mushroom soup

1/4 cup water

1/2 cup dry red wine

1/2 tsp. garlic powder

1 tsp. Kitchen Bouquet gravy seasoning

3 cups hot cooked rice

Yield: 4-5 servings

Pan: Large skillet

Simmer: 1-2 hours

Note: "Holds" well for latecomers. Freezes well.

Cut 3 lbs. beef into 1 1/2" cubes. Combine ingredients for marinade. Add meat cubes to marinade, turning to coat. Refrigerate 24-36 hours to tenderize beef, turning occasionally Fill skewers alternating meat with mushroom caps, onion, tomato and green pepper Broil over hot coals, brushing with melted butter and turning often.

Lynne (Robbins) Glick Los Angeles,

CA

Cut steak into thin strips. In skillet heat oil; brown meat. Add onions, mushrooms; saute until tendercrisp. Blend soup, wine, water, garlic powder, Kitchen Bouquet. Pour over steak mixture. Reduce heat; cover and simmer 1-2 hours or until steak is tender, flavors blended. Salt, pepper to taste. Serve over bed of hot rice.

Mrs. Roger (Lynn) Boone New Albany, IN

BEEF-CHICKEN BROUCHETTE

1 1/2 lb. tip steak

2 large chicken breasts

Green peppers

Onions

Marinade:

1/2 cup soy sauce

1/2 cup oil

3 green onions, thinly sliced (use whole onion)

1 Tbsp. ground ginger

1 clove garlic, chopped

2 tsp. lemon juice

1 tsp. vinegar

1 Tbsp. brown sugar

Yield: 4-6 servings

Utensil: Skewers

Editor's note: Saucy!

PUMP ROOM BEEF

2 Tbsp. butter

2-2 1/2 lbs. sirloin steak ( 1" thick)

1 small onion, sliced thin and separated

3/4 tsp. salt (to taste)

1/8 tsp. pepper

1 1/2 Tbsp. lemon juice

1/2 cup sour cream

Pimento and green pepper strips

Yield: 6 servings

Preparation: Easy

Note: Delicious!

EASY BEEF STROGANOFF

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of tomato soup

1 pkg. Lipton dry onion soup mix

1 cup chopped onion

Marinade: Mix soy sauce, oil, onions, ginger, garlic, lemon juice, vinegar, and sugar. Cut beef and chicken into 1 1/2" cubes. Cut pepper and onion into 1" pieces. Add meat and vegetables to marinade for several hours or overnight. Drain; place on skewers. Broil or grill to desired doneness.

Mrs. Alan (Judy) Hack

Fountain Valley, CA ·

Melt butter in large skillet over medium heat until the butter sizzles. Sear steak for 5 minutes on one side, turn over and sear the other side for 4 minutes. Cool and cut into fingersized strips. Marinate steak with onion, salt, pepper, lemon juice and sour cream in refrigerator. Garnish with pimento and green pepper strips before serving.

Note: Great to take on summer dinner concerts, picnics or patio parties.

Marty Ruprecht Mattes - Roswell, GA

Mix soups and soup mix in roasting pan. Stir in the beef, onions and mushrooms. Cover. Bake. Uncover anc add the sour cream and wine. Serve over noodles or cooked rice.

(Continued)

1 can mushroc.>ms

3 lbs. lean beef in 2" cubes

1 cup sour cream

1/2 cup red wine

Yield: 8 servings

Pan: 3-quart roasting pan

Oven: 275°

Bake: 4 hours or more

Editor's note: Great for company!

BEEF STROGANOFF (RUSSIAN)

1 lb. beef round steak, cut into cubes

1 Tbsp. flour

1/4 tsp. salt

1/4 tsp. pepper

1 small onion, chopped

1 can cream of mushroom soup

1 Tbsp. Worcestershire sauce

6 drops Tabasco sauce

1/2 lb. fresh mushrooms, sliced

1 cup sour cream

Hot cooked rice

Yield: 4-6 servings

Pan: Skillet

Preparation: About 30 minutes

Cook: 1 hour

Note: An all-time favorite!

WILD RICE MEATBALLS

1 I b. ground beef

1 small onion, finely chopped

1/2 cup cooked wild rice

1/2 tsp. seasoned salt

1/2 tsp. garlic salt

1/3 cup fine, dry bread crumbs

1/2 cup evaporated milk

1 can cream of mushroom soup

1/2 soup can water

1/2 soup can dry white wine

1/2 tsp. salt

1/4 tsp. sage

Black pepper to taste

Yield: 4 servings

BEEF /MEATS/14 7

Mrs. Leland (Leona) Perbix Jacksonville, FL

Toss cubed beef in bag with flour, salt and pepper. Brown floured beef in oil; add onions and cook until onions are tender. Add soup, Worcestershire sauce, Tabasco sauce and mushrooms; simmer 1 hour or until beef is tender. Stir in sour cream and simmer for 5 minutes. Serve over hot cooked rice.

Esther Hildner - Glen Ellyn, IL

Combine ground beef, onion, rice, salts, bread crumbs, and milk. Shape into 1" balls. Place meat for balls on cookie sheet. Bake at 375° for 10-15 min. or until brown. In saucepan combine soup, water, wine, salt and spices. Add meatballs; simmer 1/2 hr.

Editor's note: Add a touch of Kitchen Bouquet if a darker sauce if preferred, especially if served over rice.

Mary Hacmac - Hopkins, MN

GARDEN ROAST

1 (2 lb.) slice round steak

3 cups fresh bread crumbs

1/3 cup minced onion

1 tsp. celery flakes

1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. thyme

2 cups hot water

2 beef bouillon cubes

2 cups small white onions

6 carrots, sliced in rounds

6 small potatoes, halved

Yield: 6-8 servings

Pan: Dutch oven

Oven: 325°

Bake: 2 hours total time

Editor's note: Flavorful!

EASY POT ROAST

1 (3-4 lb.) rump or chuck roast

1/4 tsp. salt

1/4 tsp. pepper

2 Tbsp. shortening

1/2 tsp. dry mustard

1/2 tsp. sage

1/2 tsp. thyme

2 bay leaves

1 cup beef stock

4 medium potatoes, halved

3 carrots, cut up

2 medium onions, halved

Yield: 4-6 servings

Pot size: 5 quart

Total cooking time: 3 1/2 hours

Note: Great spice combination. Concocted by a newlywed!

Combine crumbs, onion, celery flakes and seasonings; arrange on steak. Roll steak around dressing. Secure with skewers and string. Brown meat in fat; add water and bouillon. Cover; bake for 1/2 hour. Add vegetables; bake 1 1/2 hours. Remove meat and vegetables; thicken gravy. Slice into desired servings.

Laurel Karzel Rouse - Rothschild, WI

Rub meat with salt and pepper. Heat shortening in pot and brown meat on all sides over medium heat. Pour off fat; add spices and beef stock. Heat to boiling; reduce heat, cover and simmer for 2 1/2 hours. Add vegetables and cover; cook until tender (approximately 1 hour).

Note: 1 cup hot water and 1 beef bouillon may be substituted for beef stock.

Cynthia Amling Dase Schaumburg, IL

BEEF STRIPS AND CAULIFLOWER

1 round steak, cut in 1/4" strips each 2" long 1 head cauliflower (in bitesize pieces)

2 green peppers (cut in bitesize pieces)

4 Tbsp. oil, divided

1 tsp. salt

1/2 cup water

1 tsp. sherry

1 Tbsp. soy sauce

Hot cooked rice

Marinade:

2 tsp. cornstarch

2 tsp. sherry

2 Tbsp. soy sauce

1/2 tsp. sugar

2 tsp. oil

Sauce:

5 tsp. cornstarch

1 ( 10 oz.) can chicken broth

1 1/2 Tbsp. soy sauce

Yield: 4 servings

Pan: Large skillet

Preparation: About 45 minutes from start to finish!

Editor's note: Spicy flavor.

TACO CASSEROLE

2 1/2 lbs. ground beef

1 ( 16 oz.) can sliced stewed tomatoes

9 oz. Kraft barbecue sauce

8 oz. shredded Cheddar cheese

1 box ( 12) tostada shells (broken in bite size bits)

18 pitted black olives

1/2 medium head iceberg lettuce, shredded

BEEF/MEATS/149

Yield: 6 servings

Preparation: Quick and easy!

Marinade: Mix together the cornstarch, sherry, soy sauce, sugar and oil. Marinate beef strips. Stir-fry cauliflower and pepper in 2 Tbsp. oil for 2-3 minutes. Add 1 tsp. salt, 1/2 cup water; cover and cook 3 minutes. Remove from skillet.

Sauce: Blend together the cornstarch , chicken broth and soy sauce until smooth. Add leftover liquid from skillet.

Stir-fry beef strips in 2 Tbsp. oil until cooked. Add 1 tsp. sherry and 1 Tbsp. soy sauce; add to sauce. Stir until mixture thickens. Serve over rice.

Note: If beef strips and vegetables are prepared in advance, the dish takes only 15 minutes to cook.

Mrs. Jerry (Molly) Karstens LaPorte, IN

Brown beef; drain. In 9x12" pan combine beef, tomatoes and barbecue sauce. Sprinkle shredded cheese over entire top. Bake uncovered for 30 min. at 350° . Remove from oven; top with broken tostada shells, olives and lettuce. Serve.

Note: Goes well with platter of sliced, assorted fresh fruit

Mrs. Carol (Cuccia) Simshauser Columbus, NJ

DIET SUKIAKI (SPECIAL DIET)

11/2 lbs. lean round steak

6 Tbsp. corn oil, divided

1 bouillon cu be

1 cup water

3 Tbsp. soy sauce

1/2 cup celery, cut diagonally

1 1/2 medium onions, sliced

3/4 lb. mushrooms, sliced

3/4 lb. fresh spinach, cleaned

Rice, prepared according to package directions

Yield: 4 servings

Preparation: 30 minutes

Serve: Immediately.

Editor's note: Great even if not on a special diet!

STEW JULIENNE

1 lb. ground beef

2 Tbsp. butter

1 small bunch green onions

5 medium potatoes

4 medium carrots

3 large celery stalks

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1 can whole green beans

1 can cream of mushroom soup

Yield: 6-8 servings

Pot: Deep with lid.

Editor's note: Excellent , attractive.

Slice meat, cutting across the grain, into thin diagonal slices. Heat 3 Tbsp. oil and brown meat quickly, turning often. Set aside. Combine bouillon cube, water, soy sauce, 3 Tbsp. oil. Add celery, onions, mushrooms and cook 3-4 minutes. Add spinach and cook 2 minutes longer. Add cooked meat and serve over rice .

Dieter's portion: 15 strips of meat, 1/4 cup celery, 1/4 cup mushrooms, 1/4 cup onion, 1/4 cup spinach, 2 Tbsp. sauce .

Mrs. Irvin (Anne) Jaffke

St. Joseph, Ml

Lightly brown meat in butter, keeping it crumbly. Cut tops from onions; add to meat, cooking until golden. Cut potatoes, carrots, celery into thin 2" sticks. Place vegetables over ground beef. Season with salt, pepper, oregano. Cover; simmer over low heat until vegetables are barely tender (approx. 15 min.) Add green beans and mushroom soup. Cook 10-15 minutes longer.

Mrs. Lorraine Vincent - Hinckley, IL

SWEET-SOUR MEATBALLS

1 1/2 lbs. ground chuck

1 medium onion, chopped

1 egg

1/3 cup bread crumbs

1/3 cup milk

1/2 tsp. salt

1/8 tsp. pepper

1 Tbsp. soy sauce

1 green pepper, sliced

Sauce:

1/2 cup sugar

2 Tbs. cornstarch

2 Tbsp. soy sauce

1 ( 1 lb. 4 oz.) can chunk pineapple, undrained

1/4 cup vinegar

4 carrots, cooked, cut in 1" pcs.

Yield: 6-8 servings

Pan: Skillet

Editor's note: Delicious served over rice!

SUPPER IN-A-SKILLET

11/2 lbs. ground beef

1 Tbsp. cooking oil

11/2 cups chopped onions

1 1/2 cups chopped celery

1 1/2 cups catsup

1 cup water

1 Tbsp. Worcestershire sauce

2 tsp. salt

1/8 tsp. pepper

1/2 tsp. dry mustard

1 tsp. oregano

1/4 lb. fancy or elbow macaroni, cooked

1 cup shredded American cheese

BEEF /MEATS/151

2 Tbsp. parsley

Parmesan cheese

Yield: 6-8 servings

Editor's note: Rich tomato flavor. Family will love it!

Combine chuck, onion, egg, breadcrumbs, milk, salt, pepper, 1 Tbsp. soy sauce. Form into 1 1/2" balls. Brown in oil. Add green peppers and saute until tender. Sauce: Combine sugar, cornstarch, 2 Tbsp. soy sauce, pineapple (with juice), vinegar and carrots. Pour over meatballs to thicken and coat. Cover and cook about 15 minutes.

Laverne Mueller - Seymour, IN

Cook beef in oil until grey in color. Add onions, celery; cook until onion is soft. Add catsup, water, Worcestershire sauce, salt, pepper, mustard, oregano; mix well. Stir in cooked macaroni; cover and simmer25 min.Just before serving, fold in American cheese; sprinkle with Parmesan cheese, parsley. Serve hot from skillet.

Note: May also be baked in a casserole for 1/2 hour in 350° oven. Before putting in oven, fold in cheese and sprinkle with parsley.

Mrs. Robert (Evelyn Dierking) Brieschke - Neenah, WI

PARTY MEATLOAF WITH MUSHROOM SAUCE

2 Tbsp. butter

1 cup each onion, carrots, celery, diced

1 tsp. garlic, minced

1 medium green pepper, diced

1 large tomato, diced

2 I bs. ground beef

2 eggs

1/2 cup tomato juice

1/2 cup fresh parsley, chopped

1 cup fine dry bread crumbs

1 Tbsp. salt

1/2 tsp. pepper

Mushroom Sauce:

1/4 cup butter

1/4 lb. fresh mushrooms, sliced thin

2 Tbsp. minced onion

1/4 cup flour

1 ( 10 1/2 oz.) can condensed beef broth diluted with 1 cup water

1 tsp. lemon juice

1/8 tsp. pepper

Yield: 8 servings

Pan: 9" round cake pan

Oven: 300°

Bake: 1 hour 15 minutes

Editor's note: Terrific!

ITALIAN BEEF PIE

l lb. ground beef

1/2 medium onion, chopped

2 pkgs. frozen spinach or chopped broccoli

1 can cream of celery soup

1 cup sour cream

Salt, pepper, garlic salt

8 oz. Mozzarella cheese, grated or sliced

Yield: 6-8 generous servings

Editor's note: Flavorful!

Melt butter, add vegetables and cook over medium heat for 8 minutes. Heat oven to 300°. Mix beef, eggs, tomato juice, parsley, bread crumbs, salt and pepper. Add cooked vegetables. Pat into pan. Bake; cool 10 minutes before unmolding. To unmold, pour off any liquid surrounding loaf. Invert onto platter right side up. Cut into 8 wedges, garnish with some sauce. Serve with remaining sauce. Mushroom Sauce: In saucepan melt 2 Tbsp. butter, saute onion and mushrooms until lightly browned. Remove mushrooms and set aside. Add remaining butter; stir in flour and cook 3 minutes. Using wire whisk, gradually beat in diluted broth. Bring to boil, whisking constantly. Return mushrooms to pan; add lemon juice and pepper and simmer 5 minutes.

Note: Sauce can be prepared up to 1 day ahead, covered and refrigerated until reheating.

Judy Parrish - Lexington, KY

Brown meat and onion; drain well. Cook and drain spinach. Combine beef, spinach , soup, sour cream; season to taste. Pour into oiled 9x13" casserole. Top with grated or sliced cheese. Bake at 350° for 30 minutes.

Evelyn Waldock - Minneapolis, MN

LASAGNA

14 oz. ground beef

2 ozs. green pepper (one medium), chopped

2 ozs. onion (one medium), chopped

1 tsp. garlic salt

1/2 tsp. basil

1 (29 oz.) can tomato sauce

3 eggs, slightly beaten

6 oz. ricotta cheese

6 oz. cottage cheese

1 Tbsp. parsley

1/2 tsp. salt

1 tsp. oregano

1 med. to large eggplant, pared

6 oz. Monterey Jack cheese, (shredded)

2 oz. Parmesan cheese

Yield: 8 servings

Pan size: 9x9" or 9x13"

Oven: 325°

Bake: 1 hour

Note: 375 calories per serving

TERRY'S SPAGHETTI SAUCE

1/4 lb. sliced bacon

1 medium-large onion, chopped

1/2 lb. lean ground beef

1 garlic clove, minced

1/3 cup sliced ripe olives

1/2 tsp. (or less) oregano

1/4 tsp. (or less) basil

1 ( 15 oz.) can tomato sauce

Salt and pepper to taste

Yield: 4-6 servings

Pan size: Large skillet

Preparation time: Quick!

Note: Serve with spaghetti or other forms of pasta.

BEEF /MEATS/153

Mix together browned, drained ground beef, green pepper, onion, garlic salt, basil, tomato sauce; cook until thick. Combine eggs, ricotta cheese, cottage cheese, spices. In bottom of baking pan spread a small amount of meat sauce. Add a layer of half-slices of eggplant (fit together closely); then a layer of egg/cheese mixture and Jack cheese; repeat. Sprinkle top with Parmesan cheese. Bake.

Katherine D. Moore - Madison, WI

Cut bacon into 1" pieces. Fry in large skillet until cooked but not crisp. Remove bacon. Saute onions in bacon grease; drain. Brown ground beef with onion. Drain off fat completely. Add bacon, garlic, olives, spices and tomato sauce. Simmer at least 15 minutes to develop flavor. Add salt and pepper to taste.

Joan McCormick Yagla - Beloit, WI

PIZZA MEATLOAF

1 1/2 lbs. ground beef

1 egg

3/4 cup cracker crumbs

1 (8 oz.) can tomato sauce

1/2 cup finely chopped onion

1/4 cup milk

1 tsp. salt

1/2 tsp. oregano

1/8 tsp. pepper

2 cups shredded Mozzarella cheese

Yield: 4-6 servings

Pan: Shallow baking dish

Oven: 350°

Total baking time: 1 hour , 15 min.

Note: A new taste for meatloaf!

MEATLOAF

2 lbs. ground beef

1 cup cereal (oatmeal, etc.)

1/2 cup catsup

1 egg, well-beaten

1 cup applesauce

Salt and pepper

Note: Quick to fix!

HAMBURGER CASSEROLE

1 egg

1/2 cup quick oatmeal

1/2 cup milk

1/2 tsp. salt

1/4 tsp. pepper

Chopped onion (to taste)

1 lb. ground chuck

1 can cream of mushroom soup

1 (16 oz.) box Tator Tots

Yield: 4 servings

Pan Size: 8x8"

Preparation: Fast to fix!

Oven: 350°

Bake: 1-1 1/2 hrs.

Combine ground beef, egg, cracker crumbs , onion, 1/3 cup tomato sauce, milk , salt , oregano and pepper. Mix well and shape into a flat rectangle of about 10x12 " on waxed paper. Sprinkle cheese over meat mixture. Roll up like a jelly roll and press ends of roll to seal. Bake in shallow baking dish at 350° for 1 hour. Drain excess fat . Pour remaining tomato sauce over roll and bake an additional 15 minutes. Garnish top with parsley.

Judy Waetjen - Denver, CO

Mix all ingredients together and place in loaf pan. Bake at 350° for 45-60 minutes

lone Giles - Council Bluffs, IA

Beat eggs slightly. Add oats, milk, salt, pepper and onion; stir well. Add ground beef; mix well and pat evenly in pan. Spread undiluted mushroom soup over top. Cover top completely with tator tots. Cover with foil. Bake 1 hour. Uncover and bake another 20 minutes or until meat is done.

Note: Serve with hot vegetables and a salad for a quick nutritious meal.

Mrs. Martin (Mary) Fick - Hobart, IN

"SO WHO NEEDS A HELPER?" HAMBURGER

1 Tbsp. butter or margarine

1 Tbsp. bacon fat

1 lb. lean hamburger

1/2 cup chopped onion

4 Tbsp. flour

2 cups milk

2 beef bouillon cubes

2 tsp. soy sauce

1 tsp. Worcestershire sauce

1/2 bay leaf

Pepper to taste

6-8 ozs. noodles, wide or fancy

Yield: 4 servings

Editor's note: Good texture.

Preparation: Quick and easy!

Melt fat in large skillet. Add hamburger in bite size bits. Brown well. Add onion and cook until transparent. Push meat and onions to one side; tip pan to drain fat to other side. If there is excessive fat, remove all but 2-3 Tbsp. Add flour to make roux; add milk gradually to make white sauce. Add bouillon, sauces, bay leaf and pepper; simmer. Cook noodles in salted water until done al dente. Add noodles to meat mixture. Simmer a few minutes to blend flavors.

Judy Juengel Pence - Oakland CA

QUICK BEEF STROGANOFF

1/2 cup chopped onions

1 lb. ground beef

1 can cream of chicken soup

1/2 tsp. pepper

1 tsp. salt

Garlic salt to taste

1 or 2 boxes fresh mushrooms

1 cup (8 oz.) sour cream

Yield: 4-5 servings

Pan: Skillet

Editor's note: Super taste. Fast and easy!

Brown meat with onions. Add other ingredients, except sour cream. Heat thoroughly. Add sour cream just before serving.

Note: Serve over chow mein noodles, egg noodles, rice or potatoes.

Anne Froehlich Wilson - Appleton, WI

Variation: Hamburger Stroganoff. Saute 1/2 cup minced onion in 1/4 cup butter until tender. Stir in remaining ingredients as listed, adding 2 Tbsp. flour and increasing salt to 2 tsp. Use only 1/4 tsp. pepper and sprinkle with minced parsley or chives before serving.

Mrs. DorothyCrampton-Chesterton,IN

NOODLE AND BEEF CASSEROLE

1 Tbsp. salt

4 cups wide egg noodles

2 Tbsp. margarine

2 medium onions, chopped

1 medium green pepper, chopped

1/2-1 lb. ground beef

1(103/4 oz.) can tomato soup

1 cup each - water and catsup

1/4 tsp. thyme

Salt and pepper

2 cups grated Cheddar cheese

Yield: 8-10 servings

Dish: 2 1/2-quart casserole

Oven: 350°

Bake: 30 minutes

Editor's note: Delicious!

EASY-POUR PIZZA

1 1/2 lb. sausage

2 tsp. salt, divided

1/2 tsp. pepper, divided

1 lb. mushrooms

1 small onion, minced

1 green pepper, chopped

6 Tbsp. butter

1 cup flour

1 tsp. oregano

2/3 cup milk

2 eggs, slightly beaten

2 (8 oz.) cans tomato sauce

1/2 lb. Mozzarella cheese, shredded

Yield: 10-12 pieces

Pan: Jelly roll

Oven: 425° for 25 minutes

425° for 15-18 minutes

Editor's note: Very good!

Add 1 Tbsp. salt to 3 quarts rapidly boiling water. Gradually add 4 cups noodles. Cook until tender; drain. Melt margarine; add onions, pepper and cook 5 minutes. Add ground beef; cook until brown. Stir in tomato soup, water, catsup, thyme, salt and pepper to taste. Cook another 5 minutes. Stir well. Add noodles, 1 cup Cheddar cheese; mix well. Grease casserole. Fill with mixture; top with 1 cup Cheddar cheese and bake.

Mrs. Noel (Jan Hemminghaus)

Schlegelmilch - Michigan City, IN

Brown meat; drain. Season with 1 tsp salt, 1/4 tsp. pepper; set aside. Saute mushrooms, onion and green pepper in butter (using same pan). Lightly grease and flour jelly roll pan. Combine flour, 1 tsp. salt, 1/4 tsp. pepper and oregano. Whisk in eggs and milk till smooth. Pour batter in pan. Arrange meat and sauteed vegetables over batter. Bake at 425° for 25 min. Remove from oven; top with tomato sauce and cheese. Bake at 425° for additional 15-18 minutes.

Mary Thrush Ehrenberg Valparaiso, IN

ROSINA'S SPECIAL

1 1/2 lb. ground beef

1 (15 oz.) can tomato sauce

1 (10 oz.) pkg. egg noodles

1 (8 oz.) pkg. cream cheese, softened

6 Tbsp. chopped green onions, with tops

1 (12 oz.) carton sour cream

10 oz. Cheddar cheese, shredded

Yield: 10-12 servings

Pan: 9x13" or 3-qt. casserole

Oven:350°

Bake: About 40 minutes

Preparation: Prepare ahead!

Editor's note: Light and delicious!

ELSIE'S BARBECUE BEANS & BEEF

1/2 lb. ground beef

1/2 cup chopped onion

2 Tbsp. brown sugar

1 Tbsp. mustard

1 Tbsp. vinegar

1/2 cup catsup

1 tsp. Worcestershire sauce

1 ( 15 1/2 oz.) can pork & beans

Yield: 6 servings

Preparation: Easy

Editor's note: Good flavor!

RED BEANS &RICE CASSEROLE

1 lb. pork sausage

1 (20 oz.) can tomatoes

1 (20 oz.) can red kidney beans

2 cups chopped celery

1 cup long grain rice

1 envelope "Sloppy Joe" style seasoning mix

PORK/BEEF /MEATS/157

Yield: 4 servings

Note: Fast & easy!

Editor's note: Kids love this!

Mix tomato sauce with browned and drained meat. Add cooked noodles. Put mixture in cake pan or casserole . Spread with topping of softened cream cheese, sour cream, onions and tops Top with grated cheese ; cover , let stand in refrigerator for two days before baking.

Note: Refrigerating for 2 days is a must for this recipe! Also good tasting when reheated.

Dorothea L. Ernst - Cameron, MO

Brown beef, chopped onions; drain well. Add remaining ingredients. Simmer on top of stove for 1 hr.

Note: Recipe may be doubled, tripled or more for family gatherings, open house, buffets, etc.

Barbara Kipp - Fraser, Ml

Crumble and fry pork sausage in heavy pan. After browned, add remainder of ingredients without draining the sausage . Cover; cook for 30 min.

Gwen Drews White- Long Beach, CA

CRUNCHY SAUSAGE CASSEROLE

1 (6 oz.) package long grain and wild rice mix

1 lb. bulk pork sausage

1 lb. ground beef

1 large onion, chopped

1 (8 oz.) can sliced mushrooms, drained

1 (8 oz.) can water chestnuts, drained and sliced

3 Tbsp. soy sauce

1 (2 3/4 oz.) pkg. sliced almonds

Parsley sprigs (optional)

Lemon slice (optional)

Yield: 8-10 servings

Pan size: 2-quart casserole

Oven: 325°

Bake: Approximately 50 minutes

Editor's note: Very tasty!

SAVORY CASSEROLE (KRAUT & CHOPS)

4 slices bacon, cut in small pieces

1 cup chopped onion

1 tsp. salt

1/4 tsp. pepper

1 1/2 lbs. frozen hash-brown potatoes (thawed enough to separate)

1 lb. can sauerkraut, drained

1 Tbsp. instant chicken bouillon

11/2 cups water

4 pork chops, each 1/2" thick

Yield: 4 servings

Dish: 2-quart casserole

Oven: 350°

Bake: 60 minutes or more

Editor's note: Very tasty!

Cook rice as directed; set aside. Cook sausage, beef and onion in large skillet until meat is brown; stir to crumble. Drain. Add rice, mushrooms, water chestnuts, and soy sauce; stir well. Spoon into ungreased 2quart casserole. Cover and refrigerate overnight. Let stand at room temperature 30 minutes. Sprinkle with almonds. Bake uncovered until heated through. Garnish with lemon slice and parsley if desired.

Lorna E. Williams - Valparaiso, IN

In large skillet cook bacon until lightly browned. Add onions; cook until bacon is crisp and onion tender. Stir in salt, pepper, then potatoes. Add kraut. Stir together bouillon and water; pour over mixture and toss. Turn into greased 2-qt. casserole. Brown chops on both sides; sprinkle with salt and pepper. Arrange chops over casserole mixture. Bake in preheated 350° oven, covered, for first 45 min. Uncover and bake an additional 10-15 min. or longer, until chops are tender.

Note: An unusual combination. It does not taste like sauerkraut.

Mrs. Gerald (Sally) Grube Sheboygan, WI

PORK/MEATS/159

SLOW-COOKED PORK

3 lbs. pork chops

1 med. onion, sliced

27 oz. sauerkraut, rinsed, drained

1/3 cup brown sugar

1/4 cup catsup

1 1/2 tsp. salt

3/4 tsp. caraway seeds (optional)

Yield: 4-5 servings

Pan Size: 9x13" baking dish

Oven: 350°

Bake: 2-2 1/2 hours

Editor's note: You don't have to be a "kraut" fan to enjoy this recipe!

PORK CHOPS A LA ORANGE

6 pork chops, 3/4" thick

Salt and pepper

3/4 cup orange juice

3 Tbsp. brown sugar

3 Tbsp. orange marmalade

11/2 Tbsp. vinegar

Yield: 6 servings

Pan:.Large skillet

Simmer: 50 minutes

Editor's note: Tasty!

E-Z BAKE PORK CHOPS

8-10 pork chops

1/2 cup brown sugar

Garlic salt, few shakes

Pepper, few shakes

Onions, instant or chopped fresh, to taste

1 cup catsup

Yield: 8-10 servings

Pan: Large Corning Ware pan

Editor's note: Very good!

Place pork chops and onion slices into baking dish. Combine rest of ingredients and pour over chops and onions. Cover; bake until tender, adding water if needed. Serve with potatoes.

Note: Can be baked in slow-cooker on low setting for 10-12 hours or high setting for 5-6 hours.

Linda Greve - Fairview Park, OH

Trim fat from chops. Heat fat in skillet. When there is 1 Tbsp. melted fat, remove trimmings. Brown chops on both sides; season with salt and pepper. Drain off excess fat. Combine remaining ingredients; pour over chops. Cover; simmer until chops are done. Remove chops to warm platter. Bring sauce to boil; spoon over chops. Editor's note: Watch carefully so ingredients do not carmelize.

Marilyn (Meier) Krueger Brookfield, WI

Place pork chops in Corning Ware pan. Layer all ingredients and cover with catsup. Bake at 350° for 1/2-1 hour, depending upon thickness of chops.

Note: Pork chops may be layered along with the other ingredients if pan size is small.

Dottie (Britton) Landino Olympia Fields, IL

CLONE CASSEROLE

1 lb. diced ham

6 large potatoes, sliced

1 ( 10 3/4 oz.) can cream of mushroom soup

1 ( 10 3/4 oz.) can Cheddar cheese soup

3/4 cup milk

1 large onion, diced or sliced

Yield: 6 servings

Pan size: 9x13"

Editor's note: Quick and easy!

HAM-VEGETABLE CASSEROLE

2 cups diced ham

2 cups cooked and diced potatoes

1 cup cooked and diced carrots

1 cup peas (canned or frozen), slightly cooked

1 small onion, chopped

1 small green pepper, chopped

1 small can pimento

Sauce:

4 Tbsp. butter

4 Tbsp. flour

1 1/2 cups milk

1 (3 oz.) pkg. cream cheese

Yield: 8 servings

Dish size: 2 1/2-qt. casserole

Editor's note: Colorful and rich!

Arrange ham and potatoes in greased pan . In saucepan heat remaining ingredients to boiling, stirring often. Pour over potatoes and ham. Bake at 350° for 1 hr.

Jan Eckenfels Zinnecker

Cincinnati, OH

Combine first 7 ingredients. Make white sauce with butter, flour, milk and cream cheese. Combine sauce with other ingredients in baking dish. Bake at 350° for 60 minutes.

Wilma (Franke) Eickhoff Indianapolis, IN

JOYCE'S HAM BALLS IN PINEAPPLE SAUCE

2 lbs. ground ham

2 lbs. ground pork

2 cups soft bread crumbs

4 eggs, slightly beaten

1 cup milk

1/2 cup finely chopped onion

Salt and pepper to taste

Sauce:

2 (9 oz.) cans crushed pineapple

2/3 cup catsup

2/3 cup vinegar

1/4 cup soy sauce

1 cup brown sugar

1 Tbsp. ginger

Yield: 10-12 servings

Pan: Shallow baking pan

Oven: 350°

Bake: Brown and bake 1 hour

Editor's note: Easy and good!

HAM BALLS IN SOUR CREAM

2 lbs. ground, cooked ham

1/2 cup chopped onion

1/2 tsp. pepper

2eggs

1/4 cup shortening

1/4 cup flour

1 cup water

1 ( 16 oz.) container sour cream (or sour half & half)

1/2 tsp. dill weed

1/2 tsp. marjoram

Yield: 12 servings

Pan Size: 9x13"

Editor's note: Good way to use left-over ham.

PORK/MEATS/161

Combine ingredients and make into medium-size balls. Place in shallow baking pan and brown in oven. Drain off grease.

Sauce: Combine all ingredients and spoon over balls. Bake, basting occasionally with sauce.

Elizabeth E. Siefker Indianapolis, IN

Combine ham, onion, pepper and eggs. Form into 24 balls (about 1/4 cup mixture for each ball). Place in pan. Bake at 400° for 35-40 min. Melt shortening; add flour and cook until bubbly. Stir in water, sour cream (or sour half & half), dill, and marjoram. Simmer 10 minutes (do not boil). Serve over ham balls.

Lauren Karzel Rouse Rothschild, WI

HAM LOAF

1 lb. ground ham (not 'water added' ham)

1/2 lb. ground pork

2 eggs

2 cups soft bread crumbs

1/4 cup brown sugar

2/3 tsp. dry mustard

Topping:

1 can cherry pie filling

1/2 cup pineapple juice

1/4 tsp. ground cloves

Yield: 6-8 servings

Pan: Baking pan

Oven: 350°

Bake: 45-60 minutes

Note: A family favorite!

Mix all ingredients for loaf together. Shape into loaf and place in baking dish.

Topping: Mix topping ingredients together. Pour about 1/2 over ham loaf and bake. Put remaining topping on loaf 15 minutes before baking is completed.

Note: If ingredients are increased to make larger loaf, use same amount of topping as it is ample.

Gladys Matthias - Madison, WI

VEAL SCALLOPINI (ITALIAN)

21bs.vealsteaks,cutinto thin scallops

1/2 Tbsp. salt

1/4 tsp. pepper

1/2 cup flour

3 Tbsp. salad oil (or olive oil)

3 Tbsp. butter (or margarine)

1/4 cup chicken broth

1/4 cup Marsala wine

Yield: 6 servings

Pan: Frypan

Editor's note: For variety, mushrooms might be added.

Pound veal to 1/4" inch thick with mallet. Sprinkle with salt and pepper; dredge in flour. Heat oil and butter together. Fry floured veal quickly in oil/butter mixture. Add broth and 1/2 of the wine. Cover; simmer 10 minutes. Transfer meat to hot platter. Pour remaining wine into skillet and reduce the liquid by half. Pour over meat and serve.

Note: Serve with hot, buttered noodles, Caesar salad, rolls and a sherbet for dessert. A simple but elegant dinner.

Barbara Kipp - Fraser, Ml

PARTY CASSEROLE

3/4 lb. veal, diced

3/4 lb. pork, diced

3/4 tsp. salt

1/4 tsp. pepper

4 celery stalks, chopped

1 med. onion, chopped

1/2 green pepper, chopped

4 Tbsp. margarine

4 Tbsp. flour

2 cups milk

1 can cream of mushroom soup, undiluted

1 small can mushrooms, with liquid

1 can chow mein noodles

Yield: 6-8 servings

Pan size: 2-qt. casserole

Oven: 350°

Bake: 60 minutes

Editor's note: Very elegant!

ALMOND-VEAL IMPERIAL

2 lbs. veal, cut in 1" cubes

2 Tbsp. lard (or drippings)

1 tsp. salt

2 cups chopped celery

1/4 cup chopped green pepper

1/2 cup chopped onion

1/4 cup pimento

1 (4 oz.) can mushroom pieces, with juice

1 can mushroom soup

1/4 cup soy sauce

1/2 cup water

8 oz. noodles, cooked

1 cup sour cream

Almonds

Yield: 8 servings

Pan Size: 9x13" flat baking dish or 2 1/2-qt. casserole

Oven: 325°

Bake: 30 minutes

Editor's note: Colorful!

Absolutely delicious!

Begin to brown veal and pork. Season with salt and pepper . About 10-15 min. before meat is done (completely tender), add celery, onion and green pepper. In a separate pan blend flour and margarine; add milk when flour and margarine have thickened. Add soup and mushrooms (with their juice). Add this cream sauce mixture to meat mixture; blend. In a 2-qt. casserole sprinkle 1/2 can chow mein noodles. Add meat mixture; top with remainder chow mein noodles. Bake until bubbly.

Note: Can be prepared in a.m. and refrigerated Add noodle topping just before baking.

Note: Most fruit salads go well with this casserole.

Mrs. Leone M. Krause Valparaiso, IN

Brown veal in lard; pour off drippings. Add salt, celery, green pepper, onion, pimento, mushroom pieces (with juice), mushroom soup, soy sauce, and water; simmer until tender. Combine cooked noodles and sour cream. Add to veal mixture. Pour into greased baking pan or casserole. Top with almonds and bake.

Elizabeth E. Siefker Indianapolis, IN

VEAL STEW WITH DUMPLINGS

1 lb. veal, cut in 1" cubes (or 1/2 lb. pork, 1/2 lb. veal)

Flour for dredging meat

Fat for browning meat

2 cups hot water

1/2 cup diced carrots

1 cup diced potatoes

1/4 cup chopped celery

1/4 cup chopped onions

1/2 cup lima beans (or peas)

1 bay leaf

1 tsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

1 (8 oz.) can tomato sauce

Dumplings:

1 cup flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1/2 cup milk

2 Tbsp. melted fat or salad oil

Yield: 4-5 servings

Editor's note: Delicious and attractive. Just as good re-heated!

CASSEROLE OF LIVER

1 3/4 lbs. liver

4 Tbsp. fat or drippings

1/4 cup flour

1 small onion, thinly sliced

2 carrots, thinly sliced

1 cup celery, chopped

3 cups potatoes, diced

1 1/2 tsp. salt

1/2 tsp. pepper

1 small bay leaf

2 1/2 cups tomatoes

1/2 cup salt pork, finely chopped

Yield: 4 servings

Pan: 2 1/2 qt.

Oven: 350°

Bake: 2 1/2 hours

Editor's note: Tastes much like Swiss steak!

Dredge meat in flour; brown in hot fat. Add hot water; cook slowly for 1 hour. Add vegetables, bay leaf, Worchestershire sauce, 1/2 tsp.salt and pepper. Continue cooking for 25 minutes. In the meantime, prepare dumplings.

Dumplings: Sift together flour, salt and baking powder. Add milk and melted fat or oil to make soft dough. When meat mixture has finished cooking, add tomato sauce; bring to boil. Then drop dumplings from spoon into meat mixture. Cover tightly; steam without lifting cover for 12-15 minutes.

Marilyn (Meier) Krueger Brookfield, WI

Place fat or drippings in hot frying pan. Dredge liver with flour, place in frying pan and sear to a golden brown on all sides. Put in casserole. Add thinly sliced onion and carrots, chopped celery, diced potatoes and seasonings. Pour tomatoes over all and sprinkle with finely chopped salt pork. Cover and bake.

Dorothy (Brauer) Zoellick - Chicago, IL

POULTRY/165

CHOPSTICK CHICKEN CASSEROLE

1/2 cup chopped onion

1 cup diced celery

2 Tbsp. butter or margarine

1 can cream of mushroom soup

1 can cream of celery soup

1/2 cup chicken broth

3 drops Tabasco sauce

1 Tbsp. soy sauce

1 can sliced water chestnuts

1 cup cashew nuts (optional)

2-3 cups cooked cut-up chicken

1 small can Chinese noodles

Yield: 4-6 servings

Note: Serve with rice.

Editor's note: A favorite!

In large pot saute onion and celery in 2 Tbsp. butter. Add soups and broth and heat. Stir in seasonings, nuts, chicken. Place in Corning 10" square skillet or 7xll" baking dish. Sprinkle Chinese noodles on top. Bake uncovered at 350° for about 20 minutes.

Barbara Riethmeier - Penfield, NY

Variation: Chicken Chow Bake is made with many of the same ingredients. Omit, however, the cream of celery soup, chicken broth, water chestnuts and Tabasco. Add 1 cup canned pineapple tidbits and gently fold in 1 cup of Chinese noodles, sprinkling some on top. Bake in 1 1/2qt. casserole in 350° oven for 45 min.

Arlene Peters - Hopkins, MN

CHICKEN ORIENTAL or EASY SWEET-SOUR CHICKEN

1 (8 oz.) bottle Russian dressing

1 envelope onion soup mix

1 (16 oz.) jar apricot preserves

4 chicken breasts

4 chicken thighs

Yield: 6 servings

Note: Makes it's own gravy.

Combine Russian dressing, soup mix and apricot preserves. Heat to boiling and stir. Pour over chicken in a 9x13" pan Bake 1 1/2 hours at 350°. Baste every 15 minutes. Turn pieces over when 1/2 done.

Editor's note: May substitute canned, drained apricots for apricots preserves with equally good results.

Dottie Peters Pokorny - Aurora, IL

CHICKEN DELUXE

8 whole chicken breasts, boned and skinned

2 cans cream of chicken soup

1 can cream of celery soup

1/2 cup sherry wine

Sliced almonds

Yield: 8 servings

Note: Goes well with wild rice!

Place chicken in 9x13" baking pan. Cover with soup and wine stirred together. Bake, uncovered, at 325° for 2 hours. While baking, sprinkle with sliced almonds.

Carol Saul - Westchester, IL

166/POULTRY

CHICKEN BARBECUE

1/2 cup salad oil

1 cup vinegar

2Tbsp. salt legg

11/2 tsp. poultry seasoning

1/4 tsp. pepper

2 cut-up fryers or broilers

Yield: 14 or more pieces

Editor's note: Tasty and easy!

CHICKEN AND RICE MARYLAND

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1 stick butter, melted

1 package Uncle Ben's long grain and wild rice with seasoning packet

11/2 cups Minute Rice

4 chicken breasts boned and split

Yield: 4-8 servings

Pan:9x13"

Oven: 300°

Bake: 2-2 1/2 hours

Editor's note: Be sure to use the seasoning packet!

COMPANY COMIN' CHICKEN CASSEROLE

3 cups shell noodles

1 ( 10 oz.) pkg. frozen mixed vegetables

1 can cream of chicken soup

1/2 cup mayonnaise

1/4 cup milk

1/2 cup finely chopped celery

2 cups cooked, cut-up chicken

Yield: 8 servings

Editor's note: A meal in a dish!

Beat together all ingredients (except chicken). Pour over chicken pieces and marinate overnight.

To cook on grill: Baste pieces of chicken from time to time with extra sauce.

To cook in oven: Broil about 25 minutes. When nicely brown, turn, baste and broil another 20 minutes or until tender.

Beverly Norden Hofsass Lexington, KY

In a bowl mix the three soups with the melted butter. Pour enough of this mixture into a 9x13" pan to coat the bottom. Combine two types of rice with seasonings in packet and sprinkle evenly over the bottom of the pan. Pour half of soup mixture over the rice. Lay chicken, skin side up, in pan and pour rest of the soup mixture over the chicken. Bake uncovered.

Joanne Miller - Glenview, IL (Recipe submitted by daughter, Kathryn)

Cook shell noodles in salted water until done (do not over-cook). Cook frozen mixed vegetables; drain and combine with rest of ingredients in a · 2-quart casserole . Bake at 325° for 50 minutes.

Mrs. Fred (Frieda) Knippenberg Plymouth, WI

POULTRY/167

COQ AU VIN - II (FRENCH)

2 frying chickens

Flour

Salt

4-8 Tbsp. butter

1/2 tsp. thyme

2 sprigs parsley

2 bay leaves

1/8 tsp. MSG (optional)

6 oz. fresh mushrooms

1 cup white wine

1 cup water

Yield: 8 servings

Editor's note: Yummy!

CHICKEN PIQUANT

1 chicken, cut up and washed

Salt and pepper as desired

1/2 cup red wine vinegar

1/4 cup olive oil

1/2 cup catsup

1 tsp. oregano

2 tsp. parsley

1 clove garlic, crushed (optional)

Yield: 4-5 servings

Editor's note: Marvelous tangy, sweet-sour flavor!

SOUR CREAM CROCKPOT CHICKEN

4 thighs or 2 unsplit chicken breasts

1 can cream of chicken soup

1 small can mushrooms

Onion, garlic, pepper to taste

1/2 pint sour cream

11/3 cups Minute Rice

2/3 cup water

Yield: 2 servings

Cooking time: 2 1/2 hrs. on high or 5 1/2 hrs. on low

Cut chickens into serving pieces; dredge in flour and salt and brown in butter. Remove to roaster with pan juices. Add remaining ingredients; cover. Bake at 275° for 2 1/2 hours or until tender. Baste every 1/2 hour and add water, as necessary, to produce and maintain gravy.

Mrs. Gene C. Bahls - Bourbonnais, IL

Arrange chicken, salted and peppered, in 9x12" baking dish. Mix all other ingredients and pour over chicken. Marinate for one hour. Bake at 325° for 2 1/2 hours or at 350° for 1 1/2 hours, covered, Uncover for last 1/2 hour of baking.

Note: Serve with rice, French-style green beans with almonds and chilled wine.

Diane Robinson Mehl - Louisville, KY

With soup, mushrooms and seasonings cook chicken in crockpot for 5 hours on low (or approximately 2 hours on high). Remove chicken. Add sour cream and stir well. Add rice and water; wait 5 minutes and place chicken back into crockpot for approximately 15-20 minutes.

Editor's note: Remove skin before cooking. More chicken may be added if desired.

Rebecca Ernst Westphal Valparaiso, IN

POPOVER CHICKEN

2 1/2 -3 lbs. chicken, cut up 2 Tbsp. oil

3eggs

1 1/2 cups milk

1 1/2 cups flour

3/4 tsp. salt

1 Tbsp. cooking oil

1 tsp. dried tarragon

Mushroom Sauce:

1 (3 oz.) can mushrooms, drained

1 Tbsp. margarine or butter

1 can cream of chicken soup

1/4 cup milk

Yield: 6 servings

Pan:9x13"

Oven: 350°

Bake: 55 minutes

Note: A prize-winner!

CHICKEN PARMESAN

Sauce:

1 chopped onion

4 Tbsp. olive oil

1 (16 oz.) can stewed tomatoes

1 (16 oz.) can whole tomatoes

1 Tbsp. dried basil

Dash garlic powder

2 bay leaves

2 Tbsp. dried parsley

Salt and pepper to taste

Chicken:

8 chicken breast halves, boned and skinned

2 eggs, beaten

1 cup Italian bread crumbs

1 cup grated Swiss cheese

1 cup grated Mozzarella cheese

Parmesan cheese

Yield: 8 servings

Pan: 9x13" casserole dish

Oven: 350°

Bake: 1 hour

Preparation: Worth the effort!

Brown chicken in 2 Tbsp. oil. Season with salt and pepper to taste. Place in well-greased 9x13" pan. In a bowl combine eggs, milk, flour and salt; beat 1 1/2 minutes. Add oil and tarragon, beating 30 seconds (do not overbeat). Pour over chicken and bake.

Mushroom Sauce: Cook mushrooms in butter for 4 minutes. Add soup; stir in milk and heat through. Serve over popover.

Shirley (Ayers) Jud - Reston, VA

Sauce: Saute onion in oil. Add remaining ingredients and simmer for 15-20 minutes

Chicken: Prepare while sauce is simmering. Dip boned chicken breast halves in beaten eggs, then roll in bread crumbs. Place about 1/3 of sauce in bottom of casserole dish . Place chicken breasts on top of sauce. Cover chicken with the Swiss and Mozzarella cheese. Cover with remaining sauce and sprinkle generously with Parmesan cheese. Bake.

Pat llten - Leawood, KS

POULTRY/169

CHICKEN-SHERRY DISH

1 (3 lb.) chicken cut up, or chicken parts to your liking

1/4 cup flour

1 tsp. paprika

Salt Pepper

1/4 cup margarine

1 cup catsup

1/2 cup sherry

1/3 cup water

2 Tbsp. lemon juice

1 medium onion, minced

1 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

Yield: 4 servings

Baking dish: 2-qt. casserole

Oven: 325°

Bake: 1 hour

Editor's note: Delicious sauce!

CHICKEN-SPINACH CASSEROLE

4 chicken breasts

1 ( 16 oz.) pkg. spinach noodles

1 stick butter

1/2 cup sliced fresh mushrooms

1 small onion

1 small green pepper

2 ribs celery

1 can Cheddar cheese soup (undiluted)

1 can cream of mushroom soup (undiluted)

1/2 cup sliced ripe olives

6 slices American cheese

Yield: 8 servings

Pan size: 9x13" casserole

Oven: 350°

Bake: 30 minutes

Editor's note: Interesting color combination!

Shake chicken in plastic bag with mixture of flour, paprika, salt and pepper. Saute chicken in skillet with hot margarine until golden. Put chicken in 2-qt. casserole. In same skillet combine catsup, sherry, water, lemon juice, onion, Worcestershire sauce and brown sugar. Bring to boil. Pour over chicken in casserole; cover and bake.

Note: This sauce is especially good over hot rice.

Mildred Kolterman - Lake Forest, IL

Cook chicken; cool and cut in pieces. Cook noodles in chicken broth (save broth); drain. Saute mushrooms in small amount of butter. Saute onion, green pepper and celery in butter. Mix in all ingredients. If too thick, thin with chicken broth. Bake in a covered casserole. Remove from oven and top with slices of American cheese. Return to oven just long enough to melt cheese.

Mrs. John F. W. Koch - Evansville, IN

170/POULTRY/GAME

SMOTHERED PHEASANT

3 lb. dressed pheasant

Salt, pepper and flour

1/2 cup butter

1 cup sour cream

1 cup bread crumbs

1/2 cup finely cut celery

Yield: 4 generous servings

Pan: Dutch oven

Oven: 350°

Bake: 60 minutes

Editor's note: A real treat!

CHICKEN OR TURKEY CASSEROLE

1 box Uncle Ben's long grain and wild rice

1 can cream of celery soup

1 small jar pimentos

1 can French-style green beans

$alt and pepper to taste

1 can water chestnuts

3 cups chicken or turkey

1/2 cup mayonnaise

Yield: 10-12 servings

Editor's note: Very good!

WILD RICE .TURKEY DISH

1 (6 oz.) pkg. long-grain and wild rice mix

1 can cream of mushroom soup

4 cups cubed cooked turkey

1 cup chopped celery

1/4 cup chopped onion

1 (5 oz.) can water chestnuts, drained and sliced (optional)

6 oz. fresh mushrooms, sliced (or 3-4 oz. can, drained)

3 Tbsp. soy sauce

1 cup soft bread crumbs, buttered.

Yield: 8 servings

Editor's note: Everyone likes it!

Cut a 3-lb. dressed pheasant in serving-size pieces. Season with salt and pepper and roll in flour. Heat butter in skillet or Dutch oven and brown meat. Pour sour cream over meat. Sprinkle top with mixture of bread crumbs and finely cut celery. Cover and bake until tender. Remove cover the last 10 minutes to brown the crumbs. Make a tasty gravy with the pan drippings.

Louise M. Kreger - Chesaning, Ml

Cook rice as directed on box (20-25 minutes) . Add and mix other ingredients. Bake in 4-quart casserole at 325° for 30-40 minutes.

Anne Froehlich Wilson - Appleton, WI

Cook rice according to directions on package. Add soup and blend well. Add next 6 ingredients plus 1 cup water; mix well in 3-quart casserole. Sprinkle buttered crumbs on top. Bake at 350° for 1 hour.

Note: This recipe is equally delicious using chicken. Serve with cranberry jello salad or cranberry sauce.

Elizabeth (Hecht) DeMik Arlington, VA -

CRAB CAKES

1 lb. crab meat

2 eggs

1/2 cup mayonnaise

2 Tbsp. prepared mustard

3 slices bread, crumbled

1/2 onion, chopped

1 medium pepper, chopped

1 Tbsp. parsley

1 Tbsp. Worcestershire sauce

1 tsp. (maximum) Old Bay Seasoning, if desired

Yield: 4-6 cakes

Editor's note: Very tasty!

LO-CAL SCALLOPS

1 Tbsp. salad oil

1 small clove garlic, minced

3/4 tsp. salt

2 Tbsp. chopped parsley

1 lb. scallops, bite-size

1 Tbsp. butter, melted

1/2 cup fresh bread crumbs

Paprika

Yield: 2-3 servings

Editor's comments: Crunchy!

CHICKEN LIVERS WITH RICE

1/2 cup regular rice

1 envelope chicken noodle chunk soup

2 1/4 cups water

6 Tbsp. margarine, divided

1 Tbsp. salad oil

1 lb. chicken livers

2 Tbsp. chopped onion

Tomato and lemon wedges

SHELLFISH/FISH/171

Yield: 4 servings

Pan size: 3-qt. sauce pan and skillet

Editor's note: Very tasty!

Mix together the crab meat, eggs, mayonnaise, mustard and crumbled bread. Simmer the onion and pepper in butter, adding to the crab mixmixture. Stir in the parsley, Worcestershire sauce and seasoning. Shape into cakes and fry.

Jean Maassel - Bowie, MD

Mix oil, garlic, salt and parsley in small bowl; add scallops and stir. Marinate covered in refrigerator for one hour. Pre-heat broiler. Spoon scallops into a shallow oven dish and broil 2" from heat for 3 minutes. Combine bread crumbs and melted butter. Stir scallops and put bread crumb mixture on top. Sprinkle with paprika and broil for 3 more minutes.

Barbara Riethmeier- Rochester, NY

Combine rice, soup, water, 3 Tbsp. margarine and oil in 3-quart saucepan. Bringto boil, cover pan and simmer 15 minutes. Saute onion in 3 Tbsp. margarine, add chicken livers and saute for 10 minutes longer, stirring occasionally. Spoon rice onto serving plate and mound livers in center. Garnish with tomato and lemon wedges.

Laurel Karzel Rouse - Rothschild, WI

SPINACH AND OYSTERS

1 quart oysters and liquor

6 Tbsp. butter, divided

1/4 cup chopped onions

2 ( 10 oz.) packages frozen spinach, thawed, drained

1/8 tsp. nutmeg

Salt and pepper to taste

2 Tbsp. finely chopped parsley

3 Tbsp. flour

1 cup clam juice

1/4 cup light cream (half & half)

1/2 tsp. garlic salt

1 Tbsp. lemon juice

1/2 cup bread or cornflake crumbs

2 Tbsp. Parmesan cheese

Yield: Approximately 8 servings

Casserole: Large and flat.

Oven: 400°

Bake: 15-20 minutes

Editor's note: Very special!

Melt 2 Tbsp. butter in skillet. Saute the onion and spinach. Season with nutmeg, salt, pepper and parsley. In small saucepan melt remaining butter. Add flour and cook over low heat, stirring constantly for three minutes. Slowly add clam juice, liquor from the oysters and the cream; stir until thickened into a white sauce. Season with garlic salt and lemon juice. Spread the spinach mixture in the bottom of a large, flat, greased casserole. Distribute the oysters over the top. Pour the cream sauce over the spinach and oysters and top with crumbs and cheese.

Note: Can be made ahead and refrigerated before baking. If refrigerated, increase baking time.

Jan Beeching-Pieper Silver Spring, MD

LINGUINI WITH CLAMS

1 medium onion, chopped

1 garlic clove, minced

1/4 cup olive oil

3 Tbsp. flour

1 (8 oz.) bottle clam juice

1/2 cup half & half

2 (6 1/2 oz.) cans chopped clams

1/2 tsp. ground pepper

1 tsp. salt

1/4 cup chopped parsley

10 oz. linguini

Yield: 4 servings

Pan: Medium sauce pan

Editor's note: Delicious! Easy to make. Sprinkle with paprika, chopped pimento or sieved egg yolk for added color.

Saute onion and garlic in oil. Add flour; mix until smooth and cook one minute. Add clam juice and half & half. Heat, stirring until it comes to a boil and thickens. Add clams, seasonings and parsley. Cook until heated through. Toss with cooked and drained linguini.

Note: Serve with tossed salad and French bread.

Marjorie (Kalb) Mccown

St. Louis, MO

BAKED CRAB-SHRIMP POTATO SALAD

2 large potatoes, boiled and diced

1/4 lb. fresh or frozen shrimp, cleaned and diced large

1 1/2 cups mayonnaise (not salad dressing)

1 Tbsp. grated onion

1 cup chopped celery

1 can crab meat

1 Tbsp. Worcestershire sauce

1/2 tsp. salt

1 tsp. pepper

1/2 tsp. Adolph's seasoning

Topping:

1/4 cup cracker meal

1 Tbsp. melted butter

Yield: 3-4 servings

Editor's note: It will disappear fast!

CRAB AND SHRIMP CASSEROLE

1 1/2 lbs. crabmeat, canned

1/2 lb. small shrimp, canned

1/2 green pepper, chopped

1/3 cup chopped parsley

2 cups cooked rice

11/2 cups mayonnaise

2 pkgs. frozen peas, thawed (not cooked)

Salt and pepper to taste

Yield: 12 servings

Casserole: 2 quart

Editor's note: Good luncheon dish!

SHELLFISH/FISH/17 3

Mix all ingredients together and place in casserole. Top with cracker meal and melted butter. Bake at 375° for 15-20 minutes. Do not overbake!

Note: Serve with green salad, rolls and sherbet for dessert -a simple but elegant dinner.

Barbara Kipp - Fraser, Ml

Combine ingredients. Put in greased casserole and refrigerate uncovered. Bake at 350°, covered, for 1 hour.

Mrs. Richard Schnack - Quincy, IL

4/FISH/SHELLFISH

SHRIMP SCAMPI

Sauce:

3 shallots

1 clove garlic

1 cup butter

1/2 cup Dijon mustard

1/2 cup white wine

2 Tbsp. lemon juice

1 Tbsp. Worcestershire sauce

Shrimp:

1 lb. shrimp

Bread crumbs

Olive oil

Yield: 3-4 servings

Editor's note: Good and crunchy!

Fine mustard flavor.

Sauce: Grind shallots and garlic or chop finely. Combine the mixture in a saucepan with butter, mustard, wine, lemon juice and Worcestershire sauce. Bring the mixture to a boil and boil for 5 minutes.

Shrimp: Shell and devein shrimp. Split, leaving the tails intact. Arrange shrimp split side up in broiler pan. Sprinkle with bread crumbs and oil; broil for 7 minutes or until pink and tender. Arrange shrimp on heated platter and pour hot sauce over top.

Mrs. Robert E. (Patti) Cline North Brush, IL

SHRIMP CASSEROLE

1 cup diced onion

3 cups diced celery

2 pkgs. Green Giant frozen mushrooms

1 cup green pepper strips

1 small can cashews

2 cans cream of mushroom soup

1 can water chestnuts

1 small can Chinese noodles

3/4 lb. shrimp

Yield: 4-6 servings

Editor's note: A taste treat!

In one cup of water simmer onions and celery until onions are transparent. Saute mushrooms while onions are cooking. In a casserole, mix all ingredients and bake in a 350° oven for 45 minutes or until bubbling.

Rebecca Miller Lawton Lincoln, NE

FISH/175

BAKED FISH WITH GARDEN VEGETABLE STUFFING

8-10 lb. fish (salmon, trout or etc.)

1 tsp. salt

1/4 tsp. pepper

1/2 cup butter

1/4 cup lemon juice

Garden Vegetable Stuffing:

2 medium onions, chopped

1/4 cup butter or margarine

2 cups dry bread crumbs (rye is preferred)

1 cup coarsely shredded carrots

1 cup fresh cut-up mushrooms

1 1/2 Tbsp. lemon juice

1 egg

1 clove garlic, minced

1 1/2 tsp. salt

1/4 tsp. marjoram

1/4 tsp. pepper

1/2 cup snipped parsley

Yield: About 10-12 servings

Pan: Large enough to hold fish

Oven: 350°

Bake: 1 1/2 hours or until fish flakes easily with fork. Editor's note: Just delicious!

FISH AU GRATIN

1 lb. frozen or fresh fillets (sole, haddock or cod)

1/3 cup mayonnaise

1/4 cup grated Parmesan cheese

2 Tbsp. fine bread crumbs

Yield: 4 servings

Pan: 7xll"

Oven: 375°

Bake: Frozen: 30-35 minutes

Fresh: 25-30 minutes

Editor's note: Very tasty! Appetizing appearance!

Wash fish in cold water and pat dry. Rub cavity with salt and pepper; stuff with Garden Vegetable Stuffing. Close opening with skewers and lace with string. Brush fish with salad oil; place in open shallow baking pan. Baste occasionally with mixture of butter and lemon juice while baking. Garden Vegetable Stuffing: Cook and stir onion in butter until tender. Lightly mix in remaining ingredients. If there is extra stuffing, place in a baking dish, cover and place in oven 20 minutes before serving.

Note: May also be baked on an enclosed barbecue grill. Wrap fish in foil after tying with string around body. Do not use the skewers.

Mrs. Ewald F. Timm New Berlin, WI

Brush each fillet with mayonnaise. Mix cheese and crumbs. Roll fish in crumb mixture; place in baking dish. Sprinkle with remaining crumbs. Bake until fish is lightly browned and flakes easily.

Marilyn (Meier) Krueger Brookfield, WI

MARINATED FISH STEAKS

2 lbs. mackerel, salmon, halibut, marlin, swordfish or other fish steaks

1/4 cup orange juice

1/4 cup soy sauce

2 Tbsp. catsup

2 Tbsp. oil

2 Tbsp. chopped parsley

1 Tbsp. lemon juice

1/2 tsp. oregano

1/2 tsp. pepper

1 clove garlic, chopped fine

Yield: 4 servings

Note: Delicious prepared on charcoal grill!

Editor's note: Nice surprise for "plain" broiled fish lovers!

SUPER FISH PUFFS

1 lb. fish fillets

1/2 tsp. salt

1/8 tsp. pepper

1 egg white

1/4 cup mayonnaise

1/4 tsp. onion powder

1/2 tsp. Worcestershire sauce

4 drops Tabasco sauce

Yield: 4 servings

Pan: 9x9" shallow dish or pan

Oven: 425°

Bake: 18-20 minutes

Preparation: Quick and easy!

Place fish in single layer in dish or in pan. Mix other ingredients and pour over fish . Marinate in refrigerator 30-60 minutes, turning once Remove fish and reserve sauce for basting Broil fish on well-greased pan or foil 3" from heat for 4-5 min. per side or until flaky .

Mrs. Alfred W. (Nancy Groverman) Meyer - Valparaiso, IN

Arrange fillets in greased shallow pan or baking dish. Season with salt and pepper . Beat egg white until stiff, but not dry. Fold in mayonnaise, onion powder , Worcestershire sauce and Tabasco. Spread mixture on fish. Bake until fish flakes easily and is quite brown.

Doris Hentschel - Vernoa, WI

STUFFED FLOUNDER

1/4 cup chopped onion

1/4 cup butter

1 (3 oz.) can mushrooms, drained and chopped (reserve liquid)

1 (7 1/2 oz.) can crabmeat, drained

1/2 cup coarse saltine cracker crumbs

2 Tbsp. snipped parsley

1/2 tsp. salt

Dash pepper

2 lbs. flounder fillets (8)

Sauce:

3 Tbsp. butter

3 Tbsp. flour

1/4 tsp. salt

Milk

1/3 cup dry white wine

1 cup shredded Swiss cheese

Yield: 4 servings

Pan: Baking dish

Oven: 400°

Bake: 25 minutes

Editor's note: Absolutely delicious! Family or company fare!

TUNA-CAULIFLOWER CASSEROLE

1 medium cauliflower

1 cup sliced carrots

1 ( 10 1/2 oz.) can cream of mushroom soup, undiluted 2Tbsp. milk

1 (7 oz.) can tuna, drained, flaked

Yield: 4 servings

Dish size: 1 1/2-qt. casserole

Oven: 350°

Bake: 40 minutes

Editor's note: Different!

In skillet cook onion in 1/4 cup butter until tender, but not brown. Stir in mushrooms, crabmeat, cracker crumbs, parsley, salt and dash of pepper. Spread mixture over fillets. Roll and place seam side down in baking dish. Sauce: In saucepan melt the 3 Tbsp. butter. Blend in flour and 1/4 tsp. salt. Add enough milk to mushroom liquid to make 1/2 cup. Add with wine to saucepan. Cook and stir until mixture thickens and bubbles. Pour over fillets. Bake. Sprinkle with cheese and paprika. Return to oven 10 minutes longer.

Mrs. David E. (Nancy) Simon Elwell, Ml

Separate cauliflower into small flowerettes; cook with carrots in boiling water until tender-crisp. Drain. Combine soup, milk, tuna; mix well. Put cauliflower and carrots into 1 1/2-qt. casserole. Pour soup mixture over vegetables. Bake until slightly browned.

Kay Schulz - Battle Creek, Ml

"CALIFORNIA CHICKEN" PIE

4 medium potatoes

2 (6 1/2 oz.) cans white meat tuna, water packed, drained

1 (10 oz.) pkg. frozen corn

1 (10 oz.) pkg. frozen peas

1 can diced carrots, drained VegeSal* (or salt and pepper)

4 Tbsp. butter

4 Tbsp. flour

2 cups milk, warmed 1 tsp. salt

1/2 tsp. pepper

1/2 stick margarine

1/2 cup bread crumbs or corn flake crumbs

Yield: 8 servings

Dish size: Large casserole

Oven: 325°

Bake: 30 minutes

Editor's note: Colorful!

Boil potatoes in salted water. Cool; peel and dice. Break up tuna and add to potatoes in large container. Add vegetables. Sprinkle with salt and pepper or VegeSal. Toss lightly. Melt butter gently in saucepan. Add flour; stir well. Gradually add warmed milk; stir to make medium white sauce. Cook for 5 minutes until smooth and thickened Add 1 tsp. salt and 1/2 tsp. pepper. Pour over tuna mixture; mix lightly. Pour into large casserole dish. Melt 1/2 stick margarine in saucepan; add bread crumbs or corn flakes; mix well. Sprinkle over casserole. Bake uncovered.

Note: White meat tuna will not impart a "fishy" taste. Note: *VegeSal is a delicious seasoned salt available in health food stores.

Marie Hasz Geesa - Doraville, GA

TUNA-TOFU PATTIES

1 (20 oz.) block tofu*

1 (6 1/2 oz.) can water packed tuna

1/2 cup thinly chopped carrots

1/3 cup chopped green onion

2 eggs, slightly beaten

1 1/4 tsp. salt

1/4 tsp. Accent (optional)

1/8 tsp. pepper

1/2 Tbsp. soy sauce

Oil for frying

Yield: 4-6 servings

Editor's note: Very tasty!

Rinse; drain and mash tofu. Drain tuna. Add tuna, carrots, green onion to mashed tofu. Add beaten eggs and seasonings; mix with tofu mixture. Make into patties and fry in very small amount of oil until brown.

Note: Serve with rice and cabbage slaw or place on a hamburger bun. Note: *Tofu is available in Oriental fresh vegetable section in most super markets.

Barbara Kipp - Fraser, Ml

SAUCES/MEATS/POULTRY/FISH/179

BATTER FOR DEEP-FAT FR.YING FISH

2/3 cup cornstarch

1/3 cup flour

2/3 cup cornmeal

2 tsp. salt

2 egg whites

4 tsp. baking powder

Water

Yield: Enough batter to coat fish for family of 4-6 people. Editor's note: Adheres to fish very well.

BASTING SAUCE

1/2 cup salad oil

1/2 cup lemon juice

1/2 cup wine vinegar

1/4 cup soy sauce

112 tsp. monosodium glutamate, (optional)

Salt, freshly ground pepper and herbs of choice

Yield: 2 1/4 cups

Preparation: No cooking. Very quick and easy

Note: An all-purpose sauce, especially good for barbecuing chicken.

HOT MUSTARD

1/2 cup distilled white vinegar

1/2 cup dry mustard

1/2 cup sugar

1 egg yolk

Yield: About 1 1/2 cups

Notes: Make ahead. Very good with sausage .

Mix all ingredients together ; adding water slowly, one tablespoon at a time, until batter has the consistency of heavy cream. Dip pieces of fish into batter and then into heated oil.

Marilyn (Meier) Krueger Brookfield, WI

Combine all ingredients. Store in covered jar in refrigerator ready for use.

Margaret Riethmeier Zobel Clearwater, FL

In small bowl gradually stir vinegar into dry mustard until smooth. Cover and let stand 6 hours or overnight at room temperature. Pour into small saucepan with sugar and egg yolk. Cook over low heat until thick, stirring constantly Cover and refrigerate.

Mrs. John F. W. Koch - Evansville, IN

180/MEATS/POULTRY/SAUCES

BARBEQUE SAUCE

1/4 cup vinegar

1/2 cup water

2 Tbsp. sugar

1 Tbsp. mustard

1/2 tsp. black pepper

1 1/2 tsp. salt

1/4 tsp. cayenne pepper

1 lemon, cut in thick slices

1 finely chopped onion

1/4 cup margarine

1/2 cup catsup

2 Tbsp. Worcestershire sauce

Yield: About 2 cups.

Cooking: 30-35 minutes

Note: Delicious on meat or fowl!

TASTY BARBEQUE SAUCE

1/2 cup catsup

1/2 cup water

1 Tbsp. vinegar

1 Tbsp. Worcestershire sauce

1 tsp. chili powder

1/2 tsp. paprika

1 tsp. salt

1/4 tsp. pepper

Yield: About 1 1/4 cups

Preparation: 5 minutes. No cooking

Note: Tasty on ribs.

NOTES

Mix all but last two ingredients. Simmer in uncovered saucepan for 20 minutes. Remove lemon slices; add catsup and Worcestershire sauce. Bring to boil. Cool and store in jar in refrigerator.

Note: To use as an appetizer marinade for smoked sausage , marinate for 24 hours, then heat until sausages are heated through (about 20 minutes) .

Barbara Kipp - Fraser, Ml

Mix all ingredients thoroughly. Spoon over spare ribs or back ribs which have been browned. Bake.

Irma K. Schmalz - Edina, MN

BARLEY PILAF

1/4 lb. butter

1 medium onion, chopped 1/4 lb. fresh mushrooms

1 cup barley

2 cups consomme

1/2 tsp. salt

Yield: Casserole for 4 Editor's note: Flavorful side dish!

CASSEROLE BREAD DRESSING

1 medium onion, chopped

1/2 cup celery, chopped

1/4 cup butter

1 can chicken with rice soup

1/2 cup water

1 tsp. sage

6 cups bread cubes

Yield: 6 servings

Pan size: 9x9"

Editor's note: Tasty!

WILD RICE CASSEROLE

1/2 cup wild rice

1/2 cup Uncle Ben's rice or brown rice

1 cup sliced celery

1/2 cup chopped onion

1 cup sliced mushrooms

3 Tbsp. butter

1/4 cup soy sauce

Yield: 4-6 servings

Oven: 350°

Bake: 20 minutes

Note: Good dish for dinner parties. Goes well with beef, pork, chicken-just about anything.

Cook first four ingredients in heavy skillet over medium heat, stirring frequently until barley is light brown. Turn into casserole; add consomme, which has been brought to a boil. Season; cover; bake at 350° for 50-60 minutes.

Ruth Russler - Dayton, OH

Saute onion and celery in butter. Stir in soup, water and sage. Pour over bread; mix. Put in shallow buttered dish with cover. Bake at 325° for 1 hr.

Note: Serve with poultry. Replaces ready-mix dressings.

Shirley (Ayers) Jud - Reston, VA

Wash wild rice; add to 3 cups boiling salted water in large saucepan. Return to a boil; simmer, covered, 20 minutes. Add white rice; simmer, covered, 20 minutes longeroruntiltender. Drain any remaining water. Meanwhile, saute celery, onion and mushrooms in butter. Combine with rice and soy sauce. Bake until heated through. May also be heated in microwave.

Note: 1/4 cup wild rice and 3/4 cup white or brown rice may be substituted for an equally delicious dish.

Mrs. Judy (Weiherman) Schumacher Brookfield, WI

DISHES

SCALLOPED CRANBERRIES

11/4 cup water

1 qt. cranberries (4 cups)

11/2 cups sugar

1/2 cup seedless raisins

2/3 cup butter or margarine, melted

5 slices old bread, cubed with crust

Grated rind of one lemon

Yield: 8-10 servings

Pan: 2-qt. casserole

Oven: 350°

Bake: 45 minutes

Note: Goes well with turkey, chicken or pork.

APPLE-CRANBERRY SAUCE

8 cups sliced and peeled apples

1 1/2 cups water

1 cup sugar

1 Tbsp. lemon juice

1 lb. cranberries

Yield: 1 1/2 quarts

Pan: 3-4 quart

Preparation: 20 minutes

Cooking: 50-60 minutes

Note: Serve with poultry or beef.

QUICK SPICED PEACHES

1 (29 oz.) can cling peach halves

1/2 cup sugar

1/2 cup cider vinegar

1 Tbsp. mixed pickling spices

Yield: About 2 1/2 cups

Editor's note: Good with roasts, Use in fruit salads or fruit cups. Very special when served with ice cream.

Cook cranberries with water and 1 cup sugar until they pop. In 2-quart buttered casserole, layer half of the cranberry mixture, 1/4 cup sugar, and half of the remainiRg ingredients in their order. R€peatthelayers. Bake in medium oven. Let stand, covered, for 1 hour before serving.

Note: Good substitute for the more traditional cranberry sauce served at Thanksgiving and Christmas.

Barbara (Hessert) Potter Indianapolis, IN

Cook apples in water till soft; mash. Add sugar and lemon juice. Cook till sugar is blended. Bring to boil; add washed cranberries and boil 30 minutes. Sauce will be red. Cool and put in container ready to use.

Emma Lou Kretzmann Crull Kansas City, MO

Drain peaches; save syrup. In enamel kettle add sugar, vinegar and spices to syrup. Boil 10 minutes and add drained peach halves. Simmer gently 5 minutes; remove from heat. Chill. Cover fruit and let stand in spiced syrup several hours or overnight (or longer).

Editor's note: Needs no sealing. Just store in refrigerator for ready use.

, Barbara 'Strombeck Maas Louisville, K¥

VEGETABLES/PRESERVING/SALADS

Walt Kuhn, Ame rican 1877-1949

Apples in White Bowl on Gre en Cloth , 1929, Oil on canvas, 16 " x 19 7/8 "

VU Sloan Collection , Sloan Fund Purchase 65.1

VEGET ABLES/185

BROCCOLI WITH LEMON CREAM

2 lbs. fresh broccoli

2 (3 oz.) pkgs. cream cheese, room temperature

6 Tbsp. milk

1 tsp. grated lemon peel

1 Tbsp. lemon juice

1/2 tsp. ground ginger

1/2 tsp. cardamon

1/2 cup slivered almonds

1 Tbsp. butter

Yield: 8 servings

Baking dish: 9x13"

Oven: 350°

Bake: 15 minutes

Note: Looks attractive and is tasty!

MARINATED BRUSSEL SPROUTS

1 ( 10 oz.) pkg. frozen brussel sprouts

1/2 cup Italian salad dressing

1 clove garlic minced (or 1/4 tsp. garlic salt)

2 Tbsp. chopped onion

1 tsp. dried parsley

1/2 tsp. dry dill weed

Yield: 4-8 servings

Preparation: For best flavor, make the day before serving.

CARROT - TOMATO CASSEROLE

11/2 lbs. young carrots, sliced

1 (1lb.3 oz.) can tomatoes

1 scant tsp. salt

1/8 tsp. pepper

1 tsp. marjoram

Chopped parsley

Yield: 4-5 servings

Preparation: Quick and easy!

Clean broccoli; cook or steam until tender-crisp. Drain and arrange neatly with spears pointing in one direction in baking dish. Combine next 6 ingredients. Beat until smoothly blended. Spoon over broccoli, leaving some of the heads showing. Cover and bake. Saute almonds in butter and sprinkle over top. Note: This dish may be made in advance, covered and refrigerated. When baking, increase time to 25 minutes.

Katherine D. Moore - Madison, WI

Cook brussel sprouts and place in serving dish to cool. Mix together the rest of the ingredients and pour over sprouts. Let set several hours. Note: Double the recipe for buffet and serve with toothpicks.

Trudy Jordan Weil - Appleton, WI

Combine ingredients, except chopped parsley, in a lightly greased 1-qt. casserole. Cover. Bake at 375° for 45 minutes or until carrots are tender. Garnish with parsley.

Barbara G. Johnson -Appleton, WI

FAVORITE CARROTS

3 shallots, finely

1 1/2 Tbsp. butter

1 Tbsp. brown sugar

1/4 tsp. thyme

Dash of freshly ground pepper

1 ( 16 oz.) can julienne carrots

Yield: 4 servings

Editor's note: Delightful!

GLAZED CARROTS WITH GREEN GRAPES

2 lbs. whole baby carrots or new carrots cut in sticks

3 Tbsp. margarine

2 Tbsp. granulated sugar

1/2 lb. green grapes, washed, cut in half lengthwise, seeded

2 Tbsp. chopped parsley

Yield: 6 servings

Editor's note: Surprise texture!

CANDIED CARROTS

24-32 carrots, pared

4 Tbsp. sugar

Water to cover

6 Tbsp. butter

1/2 cup firmly packed brown sugar

1/4 cup pineapple juice

8 oz. dates, diced

2 Tbsp. butter

2 Tbsp. flour

1/4 cup firmly packed brown sugar

Yield: 8 servings

Baking dish: 1 1/2-quart

Oven:400°

Total baking time: 35 min.

Editor's note: Good accompaniment for chicken or turkey!

Saute shallots in butter a few minutes over low heat until soft. Add brown sugar, thyme and pepper. Stir to mix; add drained carrots. Stir over medium heat to coat carrots. Cook until heated through. Serve immediately.

Mrs. Robert (Patti Weil) Cline Northbrook, IL

Simmer carrots in 1/2 cup water for 7 to 10 minutes until just tender. Drain. In saucepan melt margarine; add sugar and carrots. Saute for 4 minutes and add grapes. Saute 2 more minutes. Sprinkle parsley over dish and serve.

Jan Beeching-Pieper Silver Spring, MD

Place first three ingredients in saucepan; cover and bring to a boil. Simmer 10 minutes until carrots begin to soften. Arrange .carrots in rows in baking dish. Melt butter and add 1/2 cup brown sugar and pineapple juice; simmer for 2 minutes. Add dates and mix until coated. Pour date mixture over carrots, spreading dates to fill crevices. Bake carrots and sauce at 400° for 20 minutes. Mix remaining ingredients and pour over carrot-date mixture and return to oven to bake for 15 minutes more, until the rich, sweet top is bubbling.

Mrs. Herbert (Astrid J.) Bredemeier Fort Wayne, IN

VEGET ABLES/187

CARROT CASSEROLE

2 lbs. carrots, sliced 8 oz. Philadelphia cream cheese, cubed

1/2 cup margarine

1/4 cup sugar

1 tsp. salt

1/4 tsp. pepper

Yield: 6-8 servings

Note: Delicious! Adds color to a meal and easy to prepare ahead.

CARROTS FOR COMPANY

1/4 cup butter

1 small onion, minced

1/4 cup flour

1 tsp. salt

l/ 4 tsp. pepper

2 cups milk

4 cups sliced carrots, cooked and drained

6 slices American cheese

2 cups buttered bread crumbs

Yield: 6-8 servings

Baking dish: 2-qt. casserole

Oven: 350°

Bake: 25 minutes

Boil carrots until tender; drain well and mash. Add remaining ingredients and mix well. Turn into a greased 2-qt. casserole and heat at for 10-15 minutes. Watch to make sure cream cheese does not curdle.

Mrs. Mark (Susan Russler)

Steinbruecker - Appleton, WI

Melt butter; saute onion. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Arrange layer of carrots in bottom of 2-qt. casserole. Place 3 slices cheese over carrots. Repeat layers. Poursauceovertopand sprinkle with buttered bread crumbs. Bake uncovered.

Laverne Mueller - Seymour, IN

MIXED ITALIAN VEGETABLES WITH CHEESE TOPPING

1 large package frozen mixed Italian vegetables

1 can cream of mushroom or celery soup

1 cup grated mild Cheddar cheese

Yield: 6-8 servings

Note: Easy to make and great for a church pot luck!

Thaw vegetables under hot running water. Drain and place in buttered 7 1/2 x 11 1/2" casserole. Salt and pepper to taste. Spread can of soup evenly over all. Sprinkle cheese over top and bake at 325° for 30 minutes.

Edith Steinmann - Crown Point, IN

AUNT PATTIE'S CABBAGE CASSEROLE

1 small head cabbage, cut into pieces

4 Tbsp. butter

4 Tbsp. flour

1 tsp salt

2 1/2 cups milk

1/2 lb. Velveeta cheese, cubed

2 Tbsp. butter, melted

3/4 cup dried bread crumbs

Yield: 8 servings

Baking dish: 2-quart casserole

Oven: 350°

Bake: 20-30 minutes

Note: A simple but exceptionally tasty dish.Prepare ahead and refrigerate. Goes well with most foods as an extra vegetable dish.

CORN - CABBAGE IN PRESSURE COOKER

6 strips bacon

3 cups shredded cabbage

1 cup fresh corn (or canned kernels)

1 medium green pepper, minced

1 Tbsp. brown sugar, firmly packed

1 tsp. salt

1/2 cup water

Paprika

Yield: 6-8 servings

Note: One (10 oz.) can corn niblets using its juice plus water to make 1/2 cup is equally good in this dish and is a real time saver.

Cook cabbage pieces in salted water until tender and drain well. Combine butter, flour and salt in saucepan over medium heat. Add milk gradually, stirring constantly. Cook until sauce thickens. Add cheese; stir until melted. Place cabbage in casserole; pour sauce over cabbage. Brown bread crumbs in 2 Tbsp. butter; sprinkle over cabbage. Bake until bubbly.

Arline Sprague Rullman East Jordan, Ml

Variation: Scalloped Cabbage. Decrease the butter and flour to 2 Tbsp.; substitute 1 (11 oz.) can cream of mushroom soup, undiluted, for the milk; use only 1/2 tsp. salt and omit cheese. Bake. Serves 6.

Mrs. Herman (Lillian) Jespersen St. Joseph, Ml

Brown bacon in pressure cooker; remove, drain and set aside. Add next three ingredients to bacon drippings. Mix brown sugar and salt into contents of pan. Add water and cover pan. Place indicator weight on vent pipe and cook 3 minutes after indicator jiggles. Cool cooker at once by placing lid under cold running water. Serve with bacon strips as a garnish. Also, shake a little paprika over vegetables.

Note: Pressure cookers differ and directions can be followed for various types.

Mrs. Alvin W. Graef - Louisville, KY

VEGET ABLES/189

CONNOISSEUR'S CASSEROLE

1 ( 12 oz.) can white shoe peg corn, drained

1 ( 16 oz.) can French-cut string beans, drained

1/2 cup chopped celery

1/2 cup chopped onion

1 (2 oz.) jar pimientos, chopped

1/2 cup sour cream

1/2 cup grated sharp Cheddar cheese

1(103/4 oz.) can cream of celery soup

1/2 tsp. salt

1/2 tsp. pepper

Topping:

1 cup Ritz cracker crumbs

1/2 stick butter, melted

1/2 cup slivered almonds

Yield: 8 servings

Note: Delicious! Give it a try!

ESCALLOPED CORN CASSEROLE

11/4 cups fine cracker crumbs, (Waverly or Ritz)

1/2 cup oleo

2 Tbsp. butter

1 1/4 cups milk

1 ( 10 oz.) pkg. frozen whole kernel corn (not in butter sauce)

1/2 tsp. salt

2 Tbsp. flour

1/4 cup milk

1/2 tsp. onion salt

2 eggs, beaten

Yield: 8 servings

Pan: 9" square or pie plate

Oven: 375°

Bake: 20 minutes or more

Editor's note: Very good!

Mix alt ingredients except topping. Place in 1 1/2-qt. casserole . Sprinkle topping over casserole. Bake at 350° for 45 minutes.

Note: May be frozen

Mrs. Donald F. Gatz - Urbana, IL

Combine first two ingredients and save 1/2 cup for topping. Line 9" pie plate or square baking dish with remainder. Combine butter, 1 cup of the milk, corn and salt in saucepan and bring to a boil. Reduce heat and cook 3 minutes. Mix flour and 1/4 cup milk into a smooth paste and then slowly add to the hot corn mixture, stirring constantly. Cook until thick. Add remaining ingredients and cook slightly . Pour into crumblined baking dish and. top with crumbs that were saved. Bake.

Note: For a 9x13" baking dish , triple the recipe.

Norma (Schultz) Coover St. Petersburg, FL

190/VEGETABLES

SOUR CREAM - CORN CASSEROLE

1/2 cup margarine, melted 2 eggs, beaten

8 oz. sour cream

8 oz. cream corn

8 oz. whole kernel corn

8 oz. pkg. corn bread mix, dry

Yield: 4 servings

Note: Delicious!

MUSHROOMS FLORENTINE

l lb. fresh mushrooms

2 (10 oz.) packages frozen spinach, thawed

1 tsp. salt

1/4 cup chopped onion

1/4 cup melted butter

1 cup grated Cheddar cheese

Garlic salt

Yield: 6-8 servings

Editor's note: Interesting blend of flavors!

SPINACH - MUSHROOM CASSEROLE

3 ( 10 oz.) packages frozen chopped spinach

l lb. fresh medium mushrooms

3 Tbsp. butter

1 can cream of mushroom soup

Salt and pepper to taste

Garlic powder to taste

1/2 cup sour cream

1/2 cup Hellman's mayonnaise

2 Tbsp. fresh lemon juice

Yield: 8-10 servings

Baking dish: 2-qt. casserole

Oven: 375°

Bake: 20 minutes

Editor's note: Superb!

Combine all ingredients. Pour into greased 1 1/2-qt. casserole dish. Bake at 350° for 30 mi nut es.

Editor's note: Calorie counters may omit eggs and sour cream and add another can whole kernel corn.

Pat Wegner Andeen - Hilliard, OH

Wash and dry mushrooms. Slice off stems. Saute stems and caps until brown. Line shallow 10" casserole with spinach which has been seasoned with salt, onion and butter. Sprinkle 1/2 cup cheese over spinach and arrange mushrooms over cheese. Season with garlic salt. Cover with remaining cheese. Bake at 350° for 20 minutes.

Mrs. Muriel (Headington) Albers Kirkwood, MO

Cook spinach in water just till thawed. Remove stems from mushrooms , reserving 16 whole caps . Chop stems and remaining-caps quite fine. Saute mushrooms in butter. Mix chopped mushrooms with undiluted can of soup and dra i ned spinach. Season to taste with salt , pepper , garlic powder. Spoon into 2-quart casserole. Mix sour cream , mayonnaise , lemon juice. Blend well ; heat slowly Spoon over spinach mixture. Arrange the 16 mushroom caps on top; bake

Sharon (Franzen) Hersemann Valparaiso, IN

ABLES/191

RATATOUILLE

1 medium onion, sliced

2 Tbsp. margarine

1 zucchini (about 1 1/2" diameter), sliced

1 green pepper, cut in small pieces

1 tomato, cut in eights

6-8 fresh mushrooms, sliced (optional)

2 Tbsp. tomato paste

1 tsp. basil

1/2 tsp. Italian seasoning

Salt and pepper to taste

5-6 slices Swiss cheese

Yield: 3-4 servings

Baking dish: Small casserole

Oven:350°

Bake: 10 minutes (approximately).

Editor's note: Delightful!

LO-CAL DILLED POTATOES

6 medium potatoes

1/4 cup buttermilk

1-1 1/2 tsp. dill weed

1 tsp. prepared mustard

1 tsp. salt

Yield: 6-8 servings

Note: Goes well with halibut or other fish.

SMOKEY PEAS AND POTATOES

1-11/2 lbs. fresh or frozen peas

1 1/2 lbs. new (small red) potatoes

2 Tbsp. margarine or butter

2 Tbsp. flour

1 2/3 cups milk

1 ( 6 oz.) roll smoked process cheese, grated

4 slices crisp-cooked bacon or bacon bits

Yield: 5-6 servings

Note: Very good with rib roast. Makes a delightful company dish.

Saute onions in margarine for a few mihutes. Add zucchini, green pepper, tomato and mushrooms in order, cooking and stirring frequently. Add seasonings and tomato paste. Add a small amount of water. Do not let vegetables get mushy; they should be tender-crisp. Turn into a small casserole. Top with cheese slices. Bake at 350° for 10 minutes or until cheese melts.

Ruth Karkau Dallman West Seneca, NY

Peel and cook potatoes until tender. Drain and keep hot. Heat buttermilk with remaining ingredients. Pour over potatoes, turning to coat evenly. Serve.

Joyce Rullman Rich - Lomita, CA

Cook peas in salt water 8-15 minutes. Cook potatoes in salt water 15-20 minutes. In small saucepan melt margarine; stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese; cook and stir until melted. Add half of the crumbled bacon. Combine peas and potatoes. Pour on a little cheese sauce; sprinkle with rest of bacon. Serve. Pass remaining cheese sauce.

Lorna E. Williams - Valparaiso, IN

192/VEGETABLES

BETTY'S GYPSY POTATOES

12 medium potatoes

1 pt. sour cream

1 pt. cottage cheese

1 medium onion, finely chopped 1/2 cup Parmesan cheese

Parsley, chopped or dried (optional)

Yield: 6-8 servings

Baking dish: 9x13" casserole

Oven : 350°

Bake: 30-40 minutes

Note: Goes well with ham and is a good substitute for scalloped potatoes

GARLIC TOMA TOES

5 medium tomatoes

1/4 cup salad oil

2 Tbsp. lemon juice

2 cloves garlic, thinly sliced

1 Tbsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. oregano

Yield: 2-4 servings

Store: In 1-qt. jar

Note: Excellent when tomatoes are plentiful in garden.

GRILLED TOMATOES

3 large tomatoes

3 Tbsp. fine, dry bread crumbs

1 Tbsp. grated Parmesan cheese

Margarine

Parsley, chopped

Yield: 6 servings

Oven: Broil

Editor's note: So easy to fix and so good to eat!

Peel, cook in salted water and mash potatoes. Fold in next three ingredients. Put into a large greased casserole or large square baking dish Sprinkle Parmesan cheese and parsley over top. Bake, uncovered until golden brown.

Marianne Plehn Halvorson - Avon, OH

Combine all ingredients , except tomatoes , until well blended. Peel and cut 5 medium tomatoes into wedges. Pour mixture over tomatoes and marinate several hours or overnight.

Mrs. Lucille Kers (Halleen)

Dearborn, Ml

Cut tomatoes into halves crosswise and arrange in flat pan . Sprinkle top surfaces with mixture of bread crumbs and cheese. Dot with margarine. Place in pre-heated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle edges with chopped parsley .

Note: Take a thin slice off rounded edge of tomato to allow tomato half to sit flat in pan . Can be kept in warm oven until serving time.

Barbara G. Johnson - Appleton, WI

STUFFED ACORN SQUASH

2 acorn squash ( 1 1/2 lbs. each)

1 lb. pork sausage meat

1 small onion, grated

11/2 cups soft bread crumbs

1/8 tsp. black pepper

Yield: 4 servings

Baking dish: Shallow

Oven: 375°

Bake: 25 minutes

Note: A quick meal. Good with tossed vegetable salad. May substitute pizza sausage for a spicy, hot flavor.

TURNIP CASSEROLE

2 medium turnips (rutabagas)

1/2 stick margarine

1/3 cup milk, approximately

Salt and pepper to taste

2 slices bread, finely crumbed

2 eggs, beaten

Yield: 8-10 servings

Baking dish: 2-qt. casserole

Oven: 350°

Bake: 30 minutes

Note: Goes well with turkey. Editor's note: Excellent!

ZUCCHINI

6 cups diced zucchini

1/2 chopped onion

1 cup grated carrots

1 can cream of chicken soup

1 cup sour cream

1 bag Pepperidge Farm stuffing mix

1/2 stick butter (for every 4 oz. of stuffing)

Yield: 8 servings

Oven: 3500

Bake: 45 minutes

Baking dish: 9x13x2" (glass)

VEGET ABLES/193

Note: Nice blend of flavors.

Cut squash in half; remove seeds. Steam, cut side down, in covered skillet in about 1 inch water until nearly tender. Saute pork sausage until cooked but not browned. Drain off fat. Add remaining ingredients to meat and fill center of squash halves with mixture. Put filled squash halves in shallow baking dish and bake.

Barbara G. Johnson - Appleton, WI

Peel and cut turnip; place in boiling, lightly salted, water and cook until fork tender. Drain and mash well; adding margarine, milk, salt and pepper until consistency of mashed potatoes. Soak bread crumbs in beaten eggs. Add egg and crumb mixture to mashed turnips. Beat with electric mixer until slightly fluffy. Place in greased, uncovered casserole. Bake.

Mrs. Fred (Lillias) Resner Oaklawn, IL

Boil zucchini and onion together for 5 minutes and drain. Combine carrots, soup and sour cream. Add zucchini and mix again. Mix melted butter and stuffing. On bottom of glass dish spread half of the stuffing; then spread all the zucchini mixture on top. Spread the rest of the stuffing to finish.

Linda (Krack) Schleede Mt. Pleasant, Ml

194/VEGETABLES/PRESERVING

BAKED ZUCCHINI

3 lbs. zucchini

1 onion

2 Tbsp. parsley

3-4 Tbsp. biscuit or pancake flour

Salt and pepper to taste

3 eggs, beaten

Grated cheese

Butter

Paprika

Yield: 4-6 servings

Oven: 350°

Bake: 40 minutes

Baking dish: 9x13x2"

Editor's note: A marvelous way to prepare some of the garden abundance!

QUICK AND EASY ZUCCHINI RELISH

9-10 medium zucchini

4 large onions

4 green peppers

4 cups sugar

1/4 tsp. crushed red pepper

4 tsp. mustard seed

1 tsp. celery seed

2 tsp. tumeric

1 tsp. black pepper

2 tsp. salt (may be omitted)

2 cups cider vinegar

Note: And good, too!

PICKLED BEETS (GERMAN)

Beets to make 2 quarts

1 cup vinegar

1 cup white sugar

1 cup brown sugar

1 cup water

1/4 tsp. salt

1 Tbsp. mixed pickling spices

Yield: 4 pints

Editor's note: Excellent!

Cut off the tip ends of zucchini and wash but do not peel. Grate or chop fine the zucchini, onion and parsley. Add flour, salt, pepper and eggs, and stir all together. Place the zucchini mixture in buttered baking dish. Sprinkle with cheese; dot with butter and sprinkle with paprika. Set aside. When ready, bake uncovered.

Marilyn (Faust) Albrecht Rochester, MI

Grind and mix all ingredients (except vinegar). Let stand. Bring vinegar to boil, add mixture and bring to boil again. Cook about 15 minutes. Fill jars and process in hot water bath for 15 minutes.

Caroline (Schwanke) Clinard Lancaster, NY

Cook beets; peel and cut into preferred sizes. Combine rest of ingredients and pour over prepared beets. Bring brinecovered beets to a boil. Pack in sterile jars and seal immediately.

Note: This recipe was brought from Germany by grandmother Keiser.

Mrs. Florence Kraus - Davenport, IA

PRESERVING/195

PICKLED PEPPERS

1 gallon long red, green or yellow peppers (Hungarian, Banana, hot cherry, etc.)

1 gallon water

1 1/2 cups salt

10 cups vinegar

2 cups water

1/4 cup sugar

2 cloves garlic

Yield: 8 pints

Note: Use hard, firm peppers. Hot! Good with Mexican food . Serve in sandwiches and with nachos.

GREEN TOMATO RELISH

4 cups each of green tomatoes, cabbage and onions, chopped

6 red peppers, chopped

10-12 green peppers, chopped

1/2 cup salt

4 cups vinegar

2 cups water

6 cups sugar

2 Tbsp. mustard seed

2 Tbsp. celery salt

1 1/2 Tbsp. tumeric

Yield: About 8-10 jars

Editor's note: Will "perk up" any meal. Great for picnics!

BETTE'S THREE - DAY DILLS

5 lbs. small pickles

8 cups water

1/2 cup vinegar

1/4 cup salt

1 clove (sliced) garlic

1 Tbsp. dill seed

Yield: 4 quarts

Note: Good, fresh taste! Super easy to make!

Cut 2 small slits in each pepper . Dissolve salt in gallon of water; pour over peppers. Let peppers stand in salted water for 12- 18 hours in cool place

Combine remaining i ngredients in saucepan and simmer 15 minutes . Remove garlic Pack drained peppers into jars leaving 1/4" headspace. Carefully pour hot liquid over peppers, again leaving 1/4" headspace. Adjust lids and process in boiling water bath.

Mrs. Richard (Irma) Hacmac Owatonna, MN

Chop tomatoes, cabbage, onions and peppers with coarse knife. Pour salt over vegetables; let set overnight. The next morning rinse and drain

Mix together the remaining ingredients and bring to boil. Add vegetables and simmer for 3 minutes. Put in jars and seal.

Evelyn Gade - Forest Hill, MD

Wash pickles in cold water; soak for 1/2 hr. Boil water, vinegar and salt. Slice garlic in bottom of 1-gallon jar; add dill seed. Pack pickles into jar and pour brine over pickles. Seal. Leave on counter 24 hrs . Refrigerate 2 additional days. Ready to eat!

Margaret Michael Rivers Valparaiso, IN

196/PRESERVING

CANDIED DILL PICKLES

Pickles

Syrup for 2 ( 1 1/2 quarts) pickles:

4 1/2 cups sugar

14 whole cloves

3 sticks cinnamon

1 cup vinegar

Yield: 2 1/2 quarts

Editor's note: Jars may be shaken instead of turned over. A crispy pickle, easy to make.

Slice pickles 1/4 "thick and wash 4 times in cold water. Let stand in water while making the syrup.

Syrup: Combine ingredients as listed and boil gently for 5 minutes. Drain water from pickles and place in jars, (no dill juice in jars, please). Pour syrup over pickles and let stand 10 days, turning over each day. Put in refrigerator and enjoy munching!

Note: Pickles may be placed in smaller jars and sealed while hot.

Esther Seldon - Franklin, Ml

ZEMPF GURKEN - RIPE, YELLOW CUCUMBER PICKLES

Cucumbers

Canning salt

Pickling liquid:

1 cup vinegar

1 cup water

1 1/2 cup sugar

1 tsp. whole cloves (or 1 Tbsp. mixed spices)

Note: Also called Slippery Jims and Schlangen Gurken

Editor's note: An interesting, pale green, flavorful pickle!

Peel, core and cut the cucumbers into tongue-shaped pieces. Sprinkle with coarse, canning salt; let stand overnight. Drain and pour boiling water over cucumbers; let stand 1/2 hour. Drain.

Pickling liquid: Mix ingredients as listed and boil together for about 5 minutes. Add cucumbers and cook until pickle has a bit of a transparent look. Remove the whole cloves. Place pickles in hot (thoroughly cleaned) jars. Pour boiling pickling liquid over them and seal the jars. Jar lids and tops should also be very hot.

Mrs. Paul (Dorothy) Lang Valparaiso, IN

KING EDWARD SAUCE

12 tomatoes

6 each of peaches, pears and onions

1 each of green, red and hot peppers

2 Tbsp. pickling spice

1 qt. cider vinegar

4 cups granulated sugar

2 Tbsp. salt

Yield: 6 quarts

Editor's note: Tastes like chutney!

RED SWEET PEPPER JAM

1 quart ground red sweet peppers

1/4 cup salt

4 tart apples

Juice of 1 lemon

1 cup vinegar

3 cups sugar

1 hot pepper (optional)

Yield: 4 pints jam

Note: Excellent sauce with beef or ham.

PICKLED PEACHES

Slbs.peaches

2 cups vinegar

2 cups water

3 cups sugar

1 tsp. whole cloves

1 stick cinnamon

Editor's note: Many savory usesServe in salads, with roasts or pound cake. Use as garnish.

Wash and peel tomatoes, peaches, pears and onions; chop into pieces. Cut up peppers (remove stems and seeds first) and add to fruit. Tie pickling spices in cheese cloth. Place in mixture; add vinegar, sugar and salt. Stir twice. Cook 3 hours over low heat, stirring frequently, as it tends to burn easily. Ladle into clean, hot sterilized jars. Seal at once with hot clean lids.

Note: Good with all meats, macaroni and cheese.

Barbara Kipp - Fraser, Ml

Wash and cut peppers in quarters, remove seeds and sprinkle with 1/4 cup salt. Let set overnight. In the morning rinse; grind peppers in food chopper, core and grind apples. Simmer all ingredients together for 1 hour. Pour into jars. let cool and seal with parafin.

Mrs. Charles (Judy) Haucladen Eden, NY

Wash peaches thoroughly. Boil together remaining ingredients for about 5 minutes. Boil peaches in boiling solution until peaches are almost done. Remove spices and place peaches in hot 1-qt. or 2-qt. jars . Pour boiling liquid over the top; seal. Lids and jar tops should be very hot.

Note: Tester preferred to use peeled peaches but directions suggest that they may be used unpeeled.

Mrs. Paul (Dorothy) Lang Valparaiso, IN

STRAWBERRY - RHUBARB CONSERVE

1 qt. strawberries

1 qt. rhubarb, chopped 1 medium pineapple, chopped fine Sugar ( 1 lb. sugar to each lb. of fruit)

Yield: About 8 (6 oz.) glasses

Note: Excellent: Good taste and texture!

HOLIDAY JELLY

3 large green bell peppers

1 1/2 cups white vinegar

1 tsp. cayenne pepper

6 1/2 cups sugar

1 full bottle Certo

15-16 drops green food coloring

Yield: 6-7 small jars of jelly

Editor's note: Easy to make.

Note: Especially good as topping on crackers spread with cream cheese.

TOMATO PRESERVES

6 lbs. tomatoes

1/2 lemon, thinly sliced

3 lbs. sugar (6 cups)

3 cups water

6 pieces ginger root, peeled

Yield: (7) half-pints

Note: Delicious tangy taste. It's hard to believe that are used.

Mix fruits together and weigh. Add sugar; bring slowly to a full boil and continue cooking until thickened. Skim and pour into hot, sterilized jars.

Editor's note: Be careful when cooking it to prevent burning bottom of pan.

Gloria J. Holls - Lockport, NY

Sterilize 6 or 7 small jars.

Chop bell peppers and liquify in blender with 1/2 cup vinegar. Combine with rest of vinegar, cayenne pepper and sugar in a large pan; bring to rolling boil and boil for 6 minutes. Remove from burner; skim and cool for 2 minutes. Add Certo and bring to rolling boil again. Boil · 15-16 seconds. Skim again and add food coloring. Pour into sterilized jars. Seal; label and store. Seal with wax or just refrigerate when cool.

Beata Madoerin - Omaha, NE

Select firm tomatoes. Scald for one minute. Dip in cold water; skin. Boil lemon for 5 minutes in part of the water. Boil remainder of the water with sugar for five minutes to make a syrup. Add tomatoes, ginger root, lemon and liquid in which lemon was cooked. Boil until tomatoes are clear and syrup somewhat thick. Remove scum and ginger root. Pour hot preserves into hot sterilized jars and seal immediately with lids. Turn jar upside down so the lid gets hot and set upright in non-draft place to cool.

Margaret Oelschlager Droll Baltimore, MD

VEGET ABLE/SALADS/199

ASPARAGUS SALAD

1 (3 oz.) pkg. lemon gelatin

· 2 chicken bouillon cubes

1 cup boiling water

1/2 cup cold water

1/2 cup Green Goddess dressing

1 Tbsp. lemon juice

1 ( 15 oz.) can asparagus, drained

1/2 cup chopped celery

1/4 cup chopped green pepper

Olives

Yield: 9 servings

Pan size: 9" square or 1-qt. mold

Editor's note: Quick and easy!

It has a "relish" flavor.

BROCCOLI-CAULIFLOWER COLESLAW

1/2 head cauliflower

2 stalks broccoli

1 cup Miracle Whip dressing

1/4 cup milk -

2 Tbsp. vinegar

1/2 cup sugar

Salt, pepper and onion salt

Yield: 6-8 servings

Dish size: 1 1/2 quart

Note: Excellent picnic fare!

Dissolve gelatin and bouillon cubes in boiling water. Add cold water, dressing and lemon juice. Beat until smooth. Chill until partially set. Fold in asparagus, celery and green pepper. Garnish with olives. Chill.

Old Pueblo Chapter - Tucson, AZ

Chop vegetables and mix together. Beat dressing, milk, vinegar, sugar and seasonings together and pour over vegetables. Mix well.

Elinor Hannusch Kenyon Kansas City, MO

Variation #1: Cauliflower-Broccoli Salad. Add 2 bunches green onions, chopped, and 2 drops Tabasco sauce. Use 1/2 cup sour cream in place of the milk and use 1 Tbsp. each of sugar and vinegar.

Mrs. E. F. Mecklenburg- Beloit, WI

Variation #2: Broccoli-Cauliflower Salad. Add 1 bunch chopped green onions and a dash of garlic salt. Use 2 cups Hellman's mayonnaise and 1 cup sour cream in place of the amounts listed in original recipe. Just before serving, add 1 cup frozen peas, op : tional. Chill at least 6 hours Keeps 1 week .

Carol Boesch Hoerger Minneapolis, MN

SEA-FOAM SALAD

1 ( 6 oz.) pkg. lime gelatin

2 1/4 cups hot water

1 tsp. salt

1/2 chopped green onion

1/4 tsp. dill

2 cups shredded (seeded) cucumber

4 Tbsp. water

Lettuce

Tomato wedges

Thin slices of cucumber

Sour Cream Dressing:

1 cup sour cream

1/2 tsp. onion salt

1 Tbsp. chopped chives

Yield: 10-12 servings

Editor's note: Light and refreshing!

DANISH CUCUMBER

3 slender 7" cucumbers

1/2 tsp. salt

1 Tbsp. sugar

1 tsp. dill weed or fresh chopped dill

1/4 tsp. white pepper

1/4 cup water

1/2 cup vinegar

Yield: 5-6 servings

Dish size: 2-quart bowl

Note: Only 15 calories per serving!

Dissolve gelatin in 2 1/4 cups of hot water. When partially congealed, whip until fluffy. Add salt, onion, dill, cucumber and 4 Tbsp water. Mold and refrigerate. Serve on lettuce bed surrounded with tomato wedges and thin slices of cucumber. Top with Sour Cream Dressing.

Lorene R. Brauer - Columbus, IN

Slice cucumbers paper thin. Skin may be left on if tender. Add rest of ingredients. Chill at least 6 hours before serving.

Note: Goes very well with chicken and mashed potatoes.

Frances Kullerstrand - Chicago, IL

VEGET ABLE/SALADS/201

GREEN BEAN AND CHICK-PEA SALAD

1/2 cup vinegar

1 Tbsp. fresh basil, chopped or 1 tsp. dried basil

1/2 tsp. salt

1/4 cup sugar

1/4 tsp. pepper

1 large clove garlic, crushed

1/3 cup oil

1 (16 oz.) can chick-peas, drained

1 can green beans

1/4 cup chopped onion

Yield: 4 servings

In medium bowl mix vinegar, basil, salt, sugar, pepper and garlic (optional). Beat in oil. Add remaining ingredients; cover and chill at least 1 hour.

Mrs. Ewald F. Timm - New Berlin, WI

GARDEN SLAW

2 1/2 lb. cabbage head, shredded

2 carrots, shredded

1 small onion, chopped fine

1 green pepper, chopped

2 stalks celery, chopped

Dressing:

1 envelope unflavored gelatin

1/4 cup cold water

2/3 cup vinegar

1 tsp. celery seed

1 tsp. salt

1/4 tsp. pepper

2/3 cup sugar

2/3 cup salad oil

Note: Keeps for several days in refrigerator.

Combine all vegetables. Dressing: In small bowl dissolve gelatin in water; set aside. In pan bring to boil; quickly remove from heat, the vinegar, celery seed, salt, pepper and sugar. Add gelatin mixture to vinegar mixture and refrigerate until syrupy. Beat until thick and frothy while adding salad oil in small amounts. Mix dressing with vegetables. Refrigerate.

Marilyn Lee - Appleton, WI

202/SALADS/VEGET ABLE

KRAUT SALAD

4-5 cups shredded cabbage

1/4 lb. bacon, diced

1/4 cup sugar

1/3 cup vinegar

1 tsp. salt

Yield: 4-6 servings

MAKE-AHEAD SALAD

Dressing:

5 Tbsp. salad oil

1 Tbsp. Dijon mustard

1 clove garlic, minced

2 Tbsp. minced onion

1 salt (scant)

Pinch pepper

1/4 lb. fresh mushrooms

3 kinds salad greens

Yield: 6-8 servings

Note: Quick and easy! Tastes and looks great!

MAYONNAISE POTATO SALAD

5 cups boiled, cubed potatoes

4 hard-boiled eggs, chopped

1 1/3 cups chopped celery

1 medium onion, chopped

1/4 cup chopped green pepper

Dressing:

1 cup mayonnaise

1/2 cup sour cream

2 Tbsp. vinegar

2 Tbsp. sugar

1/4 tsp. black pepper

2 Tbsp. salt

1/2 tsp. paprika

2 Tbsp. mustard

Yield: 15-20 servings

Dish: Large bowl

Note: Enhance the flavor by adding the dressing to warm potatoes.

Cover cabbage with boiling water; let stand , covered, for 30 minutes. Drain. Pour hot bacon bits and drippings over the cabbage and mix well. Add sugar, salt and vinegar.

Mrs. R.H. (Irma) Riethmeier

Oviedo, FL

Dressing: Mix first six ingredients in small jar and shake well. Put in large salad bowl.

Salad: Slice mushrooms into dressing. Break greens (Boston, Bibb or romaine for example) and put on top of dressing. Cover with plastic wrap. Make night before. Mix before serving.

Mrs. Fred Froehlich - Appleton, WI

Combine all ingredients. Mix well. Refrigerate.

Jo Ann (Kluever) Ficken Valparaiso, IN

Variation: Potato Salad. A similar recipe omits the celery and in place of the dressing ingredients in the original recipe, substitutes a combination of 1 (13 oz .) can evaporated milk, 2-3 heaping Tbsp. Kraft's mayonnaise, salt and pepper to taste. Use 6-8 Idaho potatoes and 3 hard-boiled eggs .

Beata Dunham - Indianapolis, IN

MARZETTI SALAD

1 sma ll head lettuce

1 cucumber, sliced

4 green onions, chopped Sliced radishes

2 hard-boiled eggs

8-10 Ritz crackers

Marzetti slaw dressing

Yield: 4-6 servings

Note: A family favorite!

SESAME SALAD

3 slices bread, cubed

1 clove garlic

4 Tbsp. sesame seeds

1/4 lb. butter

2 Tbsp. olive oil

1/2 lb. fresh spinach

1/2 lb. fresh Bibb lettuce

1/2 Italian red onion

1 Tbsp. red wine vinegar

1/4 tsp. pepper

1 tsp. Accent (optional)

1 tsp. Beau Monde

1/2 tsp. savory

1 tsp. chopped parsley

Yield: 6 servings

Editor's note: Interesting textures. Delightful flavor combination!

TOMATO SURPRISE

3 cups canned, drained tomatoes

2 (3 oz.) pkgs. lemon gelatin

1 cup diced celery

1 cup diced green pepper

2 Tbsp . diced onion

1/2 cup salad dressing

1 cup sour cream

Yield: 12 servings

Mold size: 6 cup

VEGET ABLE/SALADS/203

Toss all vegetables lightly with dressing. Add chopped hard-boiled eggs and Ritz crackers , crushed slightly , toss i ng lightly aga i n.

Mrs. Elmer P. (l'llary Ellen) Simon Frankenmuth, Ml

Brown the cubed bread with crushed clove of garlic and sesame seeds in butter. Dry on brown paper. (Be careful, the seeds will brown very quickly!) Rub salad bowl with garlic. Toss spinach and lettuce in bowl with olive oil. This can be done 2 hrs. before serving . Just before serving add seasonings, parsley and vinegar. Toss 20 times. Add thinly sliced onions and crouton-sesame seed mixture.

Barbara (Hoffman) Ellwein Milwaukee, WI

Dice tomatoes fine or whirl in blender. Bring to a boil and add dissolved gelatin. When slightly thickened, add remaining ingredients which have been mixed together. Pour into mold. Chill until ready to serve.

Dolores Stranghoener - Appleton, WI

CHINESE SALAD

2 qts. crisp raw spinach (omit stems)

2 cucumbers, pared and thinly sliced

1/2 cup thinly sliced onions

1/4 cup vegetable oil

1 Tbsp. vinegar

1 1/2 tsp. soy sauce

1/2 tsp. salt

1/2 clove garlic, crushed 1/2 cup chopped, cooked ham

Yield: Serves 6

Editor's note: Refreshing, crisp and tasty!

SUPERB SPINACH SALAD

1 lb. raw spinach leaves

2 cups sliced raw mushrooms

1/2 medium red onion, sliced

1 avocado, peeled and sliced

1/2 cup toasted almonds

1 can artichoke hearts

2 hard-boiled eggs, sliced

Dressing:

2/3 cup white tarragon vinegar

1/2 cup oil

1 Tbsp. sugar

1 1/2 tsp. salt

Dash or two cracked pepper

2-4 dashes Tabasco

1/2 tsp. tarragon leaves

Dash garlic powder

Yield: 6-8 servings

Note: Dressing is light and heavenly!

Place spinach, cucumbers and onions in salad bowl. Combine oil, vinegar, soy sauce, salt and garlic ; beat well. Pour over salad. Toss until leaves are lightly coated. Sprinkle with ham.

Marlene Muller - Lombard, IL

Gently mix first seven ingredients together in large salad bowl. You may take liberties with amounts of onions and nuts.

Dressing: Mix together all ingredients and pour over salad. Toss gently.

Maradel (Honold) Sager West Bend, WI

VEGETABLE/MAIN DISH/SALADS/205

SUPER SEVEN-LAYER SALAD

1/2 ( 10 oz.) bag spinach, washed and patted dry 4 hard-boiled eggs, sliced

1/2 head iceberg lettuce

1 bunch green onions, sliced

5 slices crisp-cooked bacon

1 ( 10 oz.) pkg. frozen Lesuer peas

1 cup mayonnaise

1 cup sour cream

1 pkg. Hidden Valley Ranch dressing mix

1 cup grated Cheddar cheese

Yield: 8-10 servings

Dish: Large salad bowl

Editor's note: Nice blend of flavors!

VITAMIN SALAD

1 1/2 cups shredded carrots

1 1/2 cups diced unpeeled apples

1/2 cup seedless raisins

1/2 cup peanuts

1/2 cup mayonnaise

Yield: 4-6 servings

Note: A salad which children as well as adults enjoy.

TUNA ON-A-SHOESTRING

1 (6 oz.) can tuna

1 cup diced celery

1 cup mayonnaise

1 cup shredded carrots

1/2 cup diced onions

1 (4 oz.) can shoestring potatoes

Yield: 4-6 servings

Note: A good warm weather dish!

In salad bowl layer salad ingredients in order given, ending with undefrosted peas. The peas will crisp up the salad nicely. Combine mayonnaise, sour cream and salad dressing mix. Frost the top of the salad with this mixture. Sprinkle with cheese. Refrigerate.

Note: Prepare salad several hours before serving.

Sylvia Luekens - Pittsford, NY

All ingredients should be cold and crisp Toss all together and serve in lettuce cups.

Mrs. Enno (Marie) Sauer Louisville, KY

Mix all ingredients together. Chill. Line salad bowl with lettuce. Garnish with parsley , if desired.

Dorothea (Gieseking) Rice Des Moines, IA

206/SALADS/MAIN DISH

KIELBASA-PASTA SALAD

1 ( 12 oz.) pkg. Kielbasa sausage

1/2 cup water

1 1/2 cups small shell macaroni, cooked

12 slices bacon

1 cup chopped onions

1 cup sliced fresh mushrooms

3 Tbsp. sugar

2 Tbsp. flour

1/2 tsp. salt

1/8 tsp. pepper

3/4 cup water

1/4 cup tarragon vinegar

2 Tbsp. snipped parsley

Yield: 4-6 servings

Note:

This makes a nice main dish, too!

In skillet simmer Kielbasa sausage in the 1/2 cup water for 20 minutes. Meanwhile cook macaroni according to package directions; drain. Drain and slice Kielbasa; set aside. In large skillet cook bacon until crisp; drain, reserving 3 Tbsp. drippings in skillet. Crumble bacon; set aside. Cook onions in reserved drippings until tender and light brown. Add mushrooms to onions and cook for 2 minutes. Stir in sugar, flour, salt and pepper. Add 3/4 cup water and vinegar. Cook and stir until thick and bubbly. Add Kielbasa, macaroni, bacon and parsley. Toss together lightly. Garnish with additional parsley. Serve at once.

Marcia Finke Schwenk : Hope, IN

CHICKEN SALAD

500mL

50mL

50mL

125mL

50mL

350mL

125mL

50mL

Cooked chicken, cubed

Lemon juice

Salad oil

Diced celery

Green pepper

Pineapple chunks, drained

Fresh seedless white grapes

Salt and pepper to taste

Mayonnaise

Pecans

Parsley

Lettuce

Yield: Serves 4

Marinate chicken in lemon and oil for an hour or more. Drain. Add celery, green pepper, pineapple chunks, grapes, seasonings and mayonnaise. Toss together. Serve on lettuce; garnish with pecans and parsley.

Katherine Hallerberg Valparaiso, IN

For a description of metric measures for this recipe and infomation about metrics please consult the GUILD COOKBOOK, VOL. II, Think Metric - Cook Metric, page 19.

CURRY-RICE SALAD

1 whole chicken breast

1 cup raw rice

1/4 cup minced green onion

2 Tbsp. salad oil

1 tsp. salt

1 Tbsp. sugar

1-3 tsp. curry powder, as desired

1 cup diced celery

1/2 cup diced green pepper

1/2 cup mayonnaise

1/4 cup raisins

1/4 cup peanuts

Yield: 4-6 servings

Preparation: Plan ahead!

Note: Garnish with asparagus, tomatoes or hard-cooked eggs.

TWO-LAYER CHICKEN SALAD

First Layer:

1 Tbsp. plain gelatin

1/2 cup cold water

11/4 cups chicken broth

2 cups diced chicken

1/2 cup mayonnaise

1/2 cup chopped celery

1/4 cup chopped pecans

2 Tbsp. vinegar

1 Tbsp. diced pimento

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. pepper

Second Layer:

1 (3 oz.) pkg. lemon gelatin

1/2 cup boiling water

1 pkg. frozen cranberry relish or jar of Ocean Spray cranberry relish

1 tsp. lemon juice

Yield: Serves 8

Dish size: 2-qt. baking dish

MAIN DISH/SALADS/207

Note: Especially good for a bridge luncheon!

Simmer chicken 15 minutes (or until tender) in salted water. Cook rice in 1 cup broth. Drain rice and combine with green onion, salad oil, salt, sugar and curry powder. Let stand in refrigerator overnight to blend flavors. Next day cube chicken and add to rice with rest of ingredients.

Mrs. Charles (Joan) Brophy Louisville, KY

First Layer: Soften gelatin in 1/2 cup cold water; dissolve over boiling water. Add broth; chill until partly set. Fold in remaining ingredients. Turn into shallow baking dish; chill until firm. When firm, cover with Saran Wrap until second layer is prepared.

Second Layer: Dissolve lemon gelatin in water. Cool. Blend into relish and juice. Pour over chicken layer and chill overnight. Serve on salad greens.

Mrs. Edgar C. Pickard •Valparaiso, IN

TURKEY SALAD

6 or 7 cups cut-up cold turkey

2 cups pineapple chunks (drained and cut in two)

2 cups finely cut celery

2 cups hard-boiled eggs, chopped (6 eggs)

2 cups Miracle Whip salad dressing

Salt and pepper to taste

1/2 tsp. curry powder (optional)

1/2 cup sliced almonds (optional)

Yield: 12-15 servings

Note: Meat from 2 baked and boned chickens may be substituted for the turkey

Editor's note: Really delicious!

TURKEY (CHICKEN) SALAD SUPREME

1/3 cup French dressing

2/3 cup mayonnaise

1 tsp. salt

1/8 tsp. pepper

1 1/2 cups diced cooked turkey or chicken

1 cup diced celery

1 cup crushed pineapple, drained

1/2 cup chopped walnuts

3 cups cold fluffy rice

Yield: 6 servings

Editor's note: A nice blend of textures!

SPAGHETTI-FRUIT SALAD

2 cups spaghetti (raw and broken)

4eggs

2 cups sugar

1/2 cup lemon juice

1 (29 oz.) can pineapple chunks

6 apples, cubed

2 cups Cool Whip

Note: This recipe makes a large amount, so you may want to cut it in half.

Bake and bone turkey the day before. When well-chilledcut in bite-size pieces. Add chopped eggs and celery. Add cut-up pineapple chunks. Mix all with salad dressing and add salt and pepper. Curry powder and almonds may be added for extra touch. May be served from large salad bowl or on lettuce in individual servings. Garnish with parsley.

Note: A favorite recipe of the Seymour Chapter and the Columbus, IN Chapter at their annual Valpo Guild salad luncheons.

Mrs. Paul (Edith) Pardieck

Seymour, IN Combine dressing, mayonnaise, salt, and pepper, mixing well. Combine turkey or chicken, celery, pineapple and nuts in a bowl. Stir in mayonnaise mixture. Add rice and mix lightly with a fork. Chill at least one hour. Serve on crisp lettuce.

Esther Lexow - North East, PA

Cook spaghetti until tender. Mix together eggs, sugar, lemon juice and cook in double boiler until it begins to thicken. Cool. Add drained pineapple, apples and spaghetti. Let stand for 12 hours. Add Cool Whip and mix together before serving.

Mrs. Fred (Frieda) Knippenberg Plymouth, WI

FRUIT/SALADS/209

APRICOT DELIGHT SALAD

2 (3 oz.) pkgs. orange gelatin

2 cups boiling water

2 cups juice from drained fruit (add water if necessary)

1 (20 oz.) can peeled apricots

1 (20 oz.) can crushed pineapple

3/4 cup miniature marshmallows

1/2 cup sugar

3 Tbsp. flour

1/2 cup orange juice

1/2 cup juice from fruit

1 egg

2 Tbsp. butter

1 pkg. Dream Whip

Yield: 12-15 servings

Pan size: 9x13" or large mold

Editor's note: A delicious combination prepared either way!

Drain fruit, reserving 1/2 cup juice for topping and using remainder for preparing gelatin. Dissolve gelatin in water. Add juice from fruit, apricots, pineapple and marshmallows; pour into pan. Let set. In saucepan mix together sugar and flour Gradually add juices; stir in well-beaten egg. Cook over low heat until thickened. Add butter; cool. Prepare Dream Whip; add to custard mixture. Spread on salad Refrigerate.

Sylvia Luekens - Pittsford, NY

Variation: Heather's Apricot Salad. Use the above recipe but omit the marshmallows and butter. Use 1/2 pint whipping cream in place of Dream Whip and top with 3/4 cup grated Cheddar cheese.

Joan Lang Failinger - Cohasset, MA

MANDARIN SALAD

1/4 cup slivered almonds

1 Tbsp. & 1 tsp. sugar

1/2 head iceberg lettuce

1/2 head romaine lettuce

3 stalks celery, cut up 1 (8 oz.) can mandarin oranges

Sweet Sour Dressing:

1/4 cup vegetable oil

1 Tbsp. sugar

2 Tbsp. apple cider vinegar

1 Tbsp. parsley

1/2 tsp. salt

1/8 tsp. pepper

Dash tabasco

Yield: 6 servings

Note: Pinapple chunks may be substituted for orange slices.

Brown almonds and sugar over low heat in a small pan until sugar melts. Put in saucer to cool; break apart pieces. Break pieces of both types lettuce into bowl. Cut celery into small"pieces and add to lettuce. Sweet Sour Dressing: Mix all salad dressing ingredients and shake well to dissolve sugar. Arrange greens on 6 plates. Add drained orange slices to each serving and top with a sprinkling of browned almonds. Spoon dressing over each and serve.

Mrs. Alvin W. Graef - Louisville, KY

BING CHERRY MOLD

1 (20 oz.) can Bing cherries

1 (20 oz.) can chunked pineapple

1 (8 oz.) pkg. cream cheese

2 cups Cool Whip

1 cup miniature marshmallows

Yield: 6-8 servings

Note: Quick, easy and light!

CREAM CHEESE SALAD

1 (3 oz.) pkg. cream cheese

2 (3 oz.) pkgs. lemon gelatin

1/2 cup sugar

3 cups boiling water

1 cup whipped cream or Dream Whip

Maraschino cherries, quartered

1 cup crushed pineapple, drained

Yield: 8-12 servings

Editor's note: Rich and delicious!

5-MINUTE FRUIT SALAD

1 (20 oz.) can chunk pineapple with juice

1 (3 oz.) pkg. instant vanilla pudding

1 ( 11 oz.) can mandarin oranges, drained

2 bananas, sliced

Yield: 6-8 servings

Note: Other fresh fruits, coconut or miniature marshmallows may be added.

Note: May be prepared the day before serving.

Drain canned fruits; beat 1/4 cup cherry juice with cream cheese. Fold in Cool Whip, fruit and marshmallows. Refrigerate.

Note: May double recipe for a big Tupperware bowl full.

Sandy Bathje Oelschlaeger Richfield, MN

Cream first three ingredients. Add boiling water. Blend in whipped cream. Add cherries (as many as you like, or approximately 1/2 jar) and pineapple and pour into 5-cup mold.

Margaret Riethmeier Zobel Clearwater, FL

Pour pineapple and juice into bowl. Sprinkle dry pudding over it and stir. Add drained oranges and refrigerate. Just before serving, add the bananas.

Shirley (Ayers) Jud - Reston, VA

Variation #1: Easy Fruit Salad. Cook 1 (6 oz.) pkg. vanilla pudding with 1 1/2 cups pinapple/peach juice. Pour over drained fruit, increasing pineapple to 2 (20 oz.) cans and adding 1 (29 oz.) can of peaches cut into chunks.

Mrs. Harold (Mabel) Hormann Omaha, NE

Variation #2: Add tapioca pudding to the original recipe.

Mrs. Earl Thiele - Beloit, WI

FRUIT/SALADS/211

SPICED CRANBERRY RING

2 (3 oz.) pkgs. raspberry gelatin

1/4 tsp. salt

1/4 tsp. cinnamon

Dash of cloves

1 ( 16 oz.) can whole cranberry sauce

2 Tbsp. grated orange rind

1 cup diced orange sections

1 cup chopped apples

Yield: 12 servings

Dish size: 6-cup mold

Note: Goes well with chicken, turkey or ham.

CRANBERRY SALAD

1 cup water

2 cups sugar

1 quart washed cranberries

2 cups miniature marshmallows

2 apples, diced

3 bananas, sliced

3 cups orange sections

1/2 cup broken pecans

Yield: 14 servings

Note: A marvelous flavor to accompany fowl!

APRICOT-WHIP SALAD

1 (3 oz.) pkg. orange gelatin

2/3 cup hot water

2/3 cup cottage cheese

1/4 cup mayonnaise or salad dressing

1 ( 18 oz.) can apricots with juice

1 pkg. Dream Whip

Yield: 9 servings

Dish: 8xll" Pyrex dish

Note: Any fruit may be used.

Dissolve gelatin, salt and spices in 2 cups boiling water. Add cranberry sauce, orange rind. Chill until thickened. Fold in oranges and apples and pour into mold.

Betty Hooke - Moline, IL

Boil water with sugar until syrupy. Put washed and picked cranberries in syrup and cook until they burst. Remove from heat and let stand covered for 10 minutes. Remove cover and cook another 5 minutes. Chill. When cranberries are cooled, add marshmallows, apples, bananas, oranges and pecans to mixture. Keep very cold.

Note: May be kept in the refrigerator for several days.

Mrs. Gertrude (Kiehl) Kramer Lee's Summit, MO

Dissolve gelatin in hot water. Put in blender with cottage cheese, mayonnaise and fruit. Fold in Dream Whip. Pour into pan and chill.

Elizabeth E. Siefker - Indianapolis, IN

SPICED GRAPE SALAD

1 ( 16 oz.) can green grapes, drained or 1 1/2 cups fresh green grapes, cut in half

1 (20 oz.) can crushed pineapple

1 (6 oz.) pkg. lemon gelatin

1 cup chopped nuts

Spiced Juice:

1 1/2 cups sugar

1 cup water

1/2 cup vinegar

2 Tbsp. whole cloves

2 sticks cinnamon

Yield: 10-12 servings

Dish: 9x13"

Note: Especially good with poultry! A favorite salad at Thanksgiving!

Preparation: Plan ahead!

LEMON SALAD

1 (6 oz.) pkg. lemon gelatin

1 can lemon pie filling

1 ( 16 oz.) can mandarin oranges

1 ( 16 oz.) can crushed pineapple

1/2 cup Cool Whip

1/2 cup sour cream

Yield: 8-10 servings

Editor's note: Quick and easy!

Delightful flavor!

ORANGE SALAD

1 (3 oz.) pkg. orange gelatin

1 cup freshly brewed hot tea

1 (11 oz.) can mandarin oranges

1 (8 oz.) can crushed pineapple

1 (8 oz.) can water chestnuts, drained

Yield: 6-8 servings

Note: A family favorite for years.

Spiced Juice: Two or three days ahead tie spices in small piece of cheese cloth; put in liquid and sugar; bring to boil for 1 minute. Take off stove and add grapes. Refrigerate until ready to use. Measure juice drained from pineapple plus enough spiced grape liquid to make 2 cups. Add the liquid to lemon gelatin. Bring to boil. Remove from stove and add 1 cup cold water. Let jell and when partly set add pineapple, nuts and grapes. Put in large mold or pan.

Beverly Norden Hofsass Lexington, KY

Dissolve gelatin in 2 cups boiling water. Add pie filling and stir. Add 1/2 cup cold water and drained fruit. Chill. Top with a mixture of 1/2 cup Cool Whip and 1/2 cup sour cream.

lrmie Roggow - Hemlock, Ml

Dissolve gelatin in hot tea. Drain oranges and pineapple and use juices for second cup of liquid. Mix in oranges, pineapple and sliced water chestnuts. Pour into mold. Chill until set.

Mrs. Lorraine (Neumann) Berndsen Springfield, VA

FRUIT/SALADS/213

CHAMPAGNE SALAD

1 (8 oz.) pkg. cream cheese

3/4 cup sugar

1 (20 oz.) can crushed pineapple

1 ( 10 oz.) pkg. frozen strawberries, thawed

2 bananas, cut in small pieces

1/2 cup chopped nuts

1 large Cool Whip

Yield: 12-16 servings

Pan size: 8x10"

Note:

Make a day before serving!

Editor's note: A great dessert, too!

PRETTY PEAR PLATE (SPECIAL DIET)

4 Tbsp. cream cheese

8 dates, chopped

4 fresh pears, halved and cored

8 walnuts (optional)

Lettuce leaves

Fruit of choice for center

Yield: 8 servings

Preparation: 10 minutes

Editor's note: May make ahead. Very pretty!

Blend cream cheese and sugar. Add drained pineapple and use only juice from thawed strawberries. Fold rest of ingredients into cream cheese mixture and freeze.

Carol Wachholz Larson Cedarburg, WI

Mix cheese and dates. Spoon into hollow of pear. Garnish with walnut and serve on plate with pear points to center. Garnish with lettuce leaves. Fruit or berries of contrasting color may be used for the "flower" center.

Dieter's note: 1/8 -1 fruit and 1/2 fat on diabetic exchange diet.

Carolyn Kinias - Valparaiso, IN

"REAL ORANGE" GELATIN (SPECIAL DIET)

1 package Knox gelatin

2 cups orange juice, divided 1/2 banana, sliced 1/2 cup fresh or frozen blueberries

Yield: 6 servings

Preparation: 5 minutes (plus time to gel)

Taste-tester's note: Natural sweetness. Interesting color combination.

Sprinkle gelatin over 1/2 cup orange juice and let set one minute. Heat one minute on high in microwave (or low, on stove) until gelatin melts. Add remaining orange juice, let gel slightly and add fruit.

Dieter's note: 1/6 recipe -1 fruit on diabetic exchange diet.

Carolyn Kinias - Valparaiso, IN

MINTED MELON BALLS

1/2 large watermelon

1 honeydew melon

1 cantaloupe

1/2 cup sugar

1/2 cup water

3 Tbsp. chopped fresh mint leaves

Juice of one lemon

Juice of one orange

Yield: 8-10 servings

Note: Delicious with a brunch or a fancy breakfast!

MINT-MALLOW SALAD

1 (3 oz.) pkg. lime gelatin

1 ( 10 oz.) bag miniature marshmallows

1 (21 oz.) can crushed pinapple, with juice

2 (11/2 oz.) envelopes

Dream Whip

1 (8 oz.) box butter mints

Yield: 20-24 servings

Pan size: 9x13" pan

Preparation: Plan ahead!

SPICY PEACH MOLD

1 (16 oz.) can peach slices

1/2 cup sugar

2 Tbsp. vinegar

8 whole cloves

1/4 tsp. ground cinnamon

1 (8 3/4 oz.) can crushed pineapple

1 (3 oz.) pkg. orange gelatin

Pan size: 4 1/2-cup mold

Editor's note: Interesting flavor!

Make balls of all melons and chill. Combine sugar and water in saucepan. Boil 5 min. Pour syrup over chopped mint. Cool syrup and strain. Add lemon and orange juices. Chill. Just before serving put a mixture of balls into individual glass dishes. Pour syrup over them and garnish with mint.

Paula (Graef) Sauer Worthington, OH

Dissolve gelatin in 1 cup boiling water. Add marshmallows. Stir well until gelatin and marshmallows dissolve. Add pineapple. Refrigerate 2 hrs. Stir often until mixture starts to congeal. Prepare Dream Whip according to directions. Crush mints with rolling pin; fold mints into Dream Whip and combine into gelatin mixture. Pour into pan and freeze overnight.

Lorene Brauer - Columbus, IN

Drain peaches, reserving syrup. Add water to syrup to make 3/4 cup. In saucepan combine reserved syrup, sugar, vinegar and spices. Bring to boil. Add peaches. Simmer, covered, for 10 min. Drain pineapple, reserving syrup. Add water to make 3/4 cup. Strain peaches, reserving hot syrup. Dissolve gelatin in hot peach syrup; add reserved pineapple syrup. Chill till partially set. Fold in fruit and pour into mold. Chill.

Mrs. Donald (Joanne) Gatz - Urbana, IL

PEACHY CREAM SALAD MOLD

1 (3 oz.) pkg. lemon gelatin

1 cup boiling water

1 cup sour cream

2 cups fresh peaches, peeled and diced

1 cup Bartlett pears, peeled and diced

1 Tbsp. lemon juice

Yield: 5-6 servings

Pan size: 1-qt. mold

Note: A favorite for family gatherings!

PIMENTO CHEESE SALAD

1 glass Kraft pimento cheese

1 (8 oz.) can crushed pineapple, drained

3 Tbsp. mayonnaise

1/2 pint whipping cream, whipped 1/2 lb. miniature marshmallows

Yield: 10-12 servings

Editor's note: Make the night before.

RAINBOW GELATIN MOLD

1 (3 oz.) pkg. each of cherry, black cherry, lemon, lime and orange gelatin

1 jar maraschino cherries

1 can each of cherries, blueberries, pineapple tidbits, pears, mandarin oranges

Large container of Cool Whip

FRUIT/SALADS/215

Pan size: 3-quart mold

Note: It's beautiful!

Dissolve gelatin in boiling water and chill until cold and syrupy. Stir in sour cream and prepared fruit; sprinkle with lemon juice. Pour into oiled mold. Chill until set.

Barbara Kipp - Fraser, Ml

Cream the cheese. Add pineapple and mayonnaise; mix well. Fold in whipped cream and marshmallows. Top with a few maraschino cherries. Refrigerate overnight.

Mrs. Ella L. Franzen - Peoria, IL

To each pkg. of gelatin add 1 cup boiling water and 1/2 cup of respective fruit juices. Mix each and let set until syrupy. Whip until firm. Divide Cool Whip equally into 5 gelatins and add chopped, welldrained fruit (in order listed) to respective gelatins. Put into mold by large spoonfuls. Chill.

Marlene Muller - Lombard, IL

FRUIT SALAD DRESSING

Juice from a 20 oz. can pineapple

1/2 cup water

1 egg

-2 Tbsp. flour

6 Tbsp. sugar

Yield: Enough for a salad for 12-15 servings.

Note: My family's favorite.

COTTAGE CHEESE SALAD DRESSING

1/2 cup low-fat plain yogurt

1/2 cup low-fat cottage cheese

1/4 cup fresh chopped parsley, dillweed or chives

3 Tbsp. vinegar

1 Tbsp. (or less) prepared mustard or 1 tsp. dry mustard

Garlic powder to taste

1 tsp. salt (or salt substitute)

2 tsp. sugar (or equivalent fructose) Pepper to taste

Yield: About 1 1/4 cup

Preparation: Quick and easy

Note: Low-fat, low-calorie, inexpensive.

LONE-OAK SALAD DRESSING

2 hard-boiled eggs, mashed 1/4 cup pickle relish

1/4 cup catsup

2 Tbsp. sugar

1 cup Miracle Whip

DRESSINGS

1 tsp. celery seed

Yield: 1 pint

Editor's note: Quick and easy!

Beat all ingredients together in blender and then cook over medium heat until it boils and thickens. Cool and refrigerate. Use with any combination of fresh and/or canned fruit.

Shirley (Ayers) Jud - Reston, VA

Place all ingredients in blender or mixing bowl. Blend or mix at low speed until combined. Refrigerate until ready to use.

Mrs. Ewald F. Timm - New Berlin, WI

Mix all together and store in refrigerator.

Dorothea L. Ernst - Cameron, MO

SALAD DRESSINGS/SALADS/217

BLUE CHEESE SALAD DRESSING

3/4 cup milk

1 (8 oz.) pkg. cream cheese, cubed

1 ( 4 oz.) pkg. blue cheese, crumbled

1/2 tsp. tarragon

1 tsp. salt

1/4 tsp. pepper

1 small clove garlic

Note: Delicious on assorted salad greens!

CREAMY GARLIC SALAD DRESSING

1 cup mayonnaise

1 cup plain yogurt

1 clove garlic

1/2 tsp. salt

1/4 tsp. dill weed

1/8 tsp. pepper

Note: Has lots of zip!

SUPER SALAD DRESSING

1 cup mayonnaise

2 dashes Tabasco

1/2 cup catsup

2 Tbsp. cold water

1/3 cup vegetable oil

1 Tbsp. vinegar

2 garlic buds, minced

1 tsp. onion juice

1 Tbsp. Worcestershire sauce

1/2 tsp. horseradish

1/2 tsp. paprika

1/2 tsp. red pepper

1/4 tsp. salt

Dash black pepper

1 hard-cooked egg

Editor's note: A special blend with "special" flavor!

Blend all ingredients in blender or food processor until smooth. Store in jar in refrigerator up to 2 weeks.

Barbara Kipp - Fraser, Ml

Mix until smooth. Make at least 12 hours ahead so flavors blend. Keeps for weeks in refrigerator.

Barbara Kipp - Fraser, Ml

Mix all together in blender. Refrigerate.

Fran Jennings - Louisville, KY

"HOW DID YOU MAKE THAT SALAD DRESSING?" DRESSING

Variation #1:

3 Tbsp. sugar

3 Tbsp. vinegar

Not necessary, but delicious:

1 slice bacon, fried, crumbled, or 3 Tbsp. sour cream

Variation #2:

3 Tbsp. sugar

3 Tbsp. vinegar

1/2 tsp. salt

Dash black pepper

Onion, dill or chives

Variation #3:

3 Tbsp. sugar

3 Tbsp. vinegar

3 Tbsp. water

1/2 tsp. salt

4 whole black peppers

Variation #4:

1 Tbsp. cornstarch

3/4 cup water

4 Tbsp. sugar

4 Tbsp. vinegar

1/2 tsp. salt

1/4 tsp. pepper

1 finely sliced small onion

2 slices bacon, cut into bits

Note: Experiment with the variations to suit your tastes. Men like this.

Variation #1: Mix ingredients in a 2-qt. bowl and fold in 3 cups of pieces of garden lettuce.

Variation #2: Mix ingredients in a 2-qt. bowl and fold in 2 cups cucumbers, zucchini or cabbage with or without sliced carrots and green pepper.

Variation #3: For quick pickled beets or green beans, add a slice of small onion to 1 pint cooked beets or beans. Pour #3 over and cover. Refrigerate 2-3 days.

Variation #4: Combine cornstarch and water. Add next 5 ingredients. Fry bacon and add all of the above. Stir and let cook until thickened. Add 4 cups cooked, sliced potatoes and 2 hard-cooked eggs for German potato salad.

Eleonora Hahn Junke Mt. Clemens, MI

MY FAVORITE DRESSING (A MAN'S SPECIALTY)

1/3 cup vinegar

1/3 cup salad oil

4 soup-spoonfuls sugar

1/2 tsp. salt

Shake of pepper

Shake of garlic salt

Note: Any man can master this tasty salad dressing!

Measure into empty graduated peanut butter jar and shake!

Fred Froehlich - Appleton, WI

PIES/DESSERTS/CAKES

Ruth Van Sickle Ford , American 1898

Connecticut Kitch en, n.d. , Watercolor, 22" x 28"

VU Sloan Collection , Gift of Dr . and Mrs . Wm .]. Ball , 73 .6

NEVER-FAIL PIE CRUST

3 cups flour

1 1/4 cups shortening

1 tsp. salt

1 well-beaten egg

5 Tbsp. water

1 Tbsp. vinegar

Yield: 4 (8") pie crusts

Bake: As per pie recipe

CRAZY PASTRY

1 cup boiling water

l lb. lard, softened

6 cups flour

2 tsp.salt

2 tsp. sugar

Yield: 6-8 single crusts

Note: Handles beautifully!

RASPBERRY SWIRL EGGNOG PIE

2 (8 or 9") chocolate or graham cracker crumb pie crusts

1/2 pt. fresh raspberries OR 1 ( 10 oz.) pkg. frozen berries, thawed

6 eggs, separated

3/4 cup sugar, divided

1 cup water

2 envelopes unflavored gelatin

1 cup bourbon

2 cups whipped cream

Chocolate shavings

Yield: 12-16 servings

Preparation time: 15 minutes

CR UST /PIES/219

Cooking time: 3 minutes

Note: Make ahead!

Serve small portions!

Cut shortening into flour and salt. In bowl combine egg, water, and vinegar. Stir egg mixture into flour mixture . Knead until smooth. Divide into four parts. Roll out to fit pie pan.

Note: Unused dough may be wrapped and frozen for two weeks.

Linda Greve - Fairview Park, OH

Pour the boiling water over the lard and stir until blended and smooth. Gradually add the flour, salt, and sugar, mixing well with a spoon. Mixture will be soft. Form intoseparateportions and use when cooled, or freeze until needed

Mrs.

JoAnne Abele - North East, PA

Puree drained berries; sieve and measure out 1/2 cup. Beat egg whites until fluffy; gradually beat in 1/4 cup sugar to form stiff peaks. Measure water into pan and sprinkle with gelatin. Cook over low heat and stir until dissolved. Remove from heat. Beat egg yolks until thick and fluffy; gradually beat in remaining sugar. Slowly pour in dissolved gelatin, beating well. Slowly beat bourbon into egg mixture Stir 1/2 cup egg yolk mixture into berry puree; set aside. Fold remaining egg yolk mixture gently into egg whites. Fold in whipped cream and spoon into pie shells. Swirl berry mixture into filling. Chill at least 4 hours. Garnish with chocolate shavings.

220/PIES

ANGEL PIE

2 baked 9" pie shells

1 ( 3 oz.) pkg. lemon gelatin

1/2 cup hot water

1/2 cup white Karo syrup

Juice of 1 lemon or 1/4 cup lemon substitute

1 can Milnot

Yield: 2 (9") pies

QUICK ANGEL PIE

2 prepared (8 or 9") graham cracker pie shells

2 lb. can fruit salad, drained

1 medium-sized can crushed pineapple, well drained

1 tsp. lemon juice

large size Cool Whip

12 maraschino cherries

Yield: 2 pies

Note: For a higher pie, use 1 large and 1 small Cool Whip.

SUGARLESS APPLE PIE

1baked9" pie shell

1 (6 oz.) can frozen unsweetened apple juice, undiluted

6-7 cups Delicious apples, sliced

3 Tbsp. plus 1 tsp. minute tapioca

1/8 tsp. salt

1 tsp. cinnamon

2 Tbsp. margarine

Chopped nuts for topping

Yield: 1 (9") pie

Preparation: Make ahead. Chill overnight.

Dissolve gelatin in hot water; add Karo syrup and lemon juice. Whip can of Milnot until stiff and beat in gelatin mixture until very stiff. Pour into baked pie shells (graham cracker is good). Nuts or graham cracker crumbs may be sprinkled on top if desired. Chill at least 1 hour before serving.

Mrs. Eugene Moldenhauer - LaPorte, IN

Mix drained fruit and lemon juice. Fold in Cool Whip; pour into pie shells. Garnish with cherries. Chill 1 hour before serving.

Variations: Use 1/2 cup white grapes (cut up) or mandarin oranges. Add fruits in season.

Mrs. Ruth Dyer - Albany, NY

Combine all ingredients except nuts in frying pan. Simmer, covered, for 20-30 minutes until tender. Cool, then stir gently. Spoon into baked pie shell. Chill thoroughly and sprinkle with nuts.

Ruth Petzold - Holland, Ml

CRUMB APPLE PIE

Crust:

3 Tbsp. margarine

11/4 cups whole wheat flour

3 Tbsp. sunflower oil

1 1/2 Tbsp. ice water

Filling:

3/4 cup sugar

2 Tbsp. flour

3/4 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

6 cups apples, peeled and sliced

Topping:

3 Tbsp. margarine

1/4 cup brown sugar

1/2 cup flour

Yield: 1 (9 or 10") pie

Oven: 400°

Bake: 45-55 minutes

Note: Use Jonathan, Mcintosh or Golden Delicious apples. Editor's note: Excellent!

FRENCH APPLE PIE

1 unbaked (9 or 10") pie shell

5-7 apples, sliced

1 cup sugar

3/4 cup flour

1/2 cup butter

6 Tbsp. water

Cinnamon

Yield: 6-8 pieces

Bake: 400° for 15 minutes, then 325° for 50 minutes

Editor's note: Very good!

Crust: Cut margarine into flour. Add oil slowly and continue mixing until dough is crumbly. Slowly add ice water until dough forms a ball. Roll out to fit pie plate.

Filling: Combine all ingredients and place in crust.

Topping: Blend ingredients together with two knives and sprinkle over top of pie. Bake.

Ellen Meinzen Amt - Fort Wayne, IN

Put half of the apples in pie shell. Combine sugar, flour and butter and sprinkle half of mixture over apples. Add reremaining apples and top with rest of flour mixture. Bake.

Note: Pie freezes well after baking.

Dorothea L. Ernst - Cameron, MO

222/PIES

AVOCADO CREAM PIE

Crust:

1/4 cup butter

1 Tbsp. honey

11/2 cups graham cracker crumbs

Filling:

1 ( 14 oz.) can sweetened condensed milk

1 (8 oz.) pkg. cream cheese, room temperature

2 ripe avocados

1 pkg. unflavored gelatin

1/4 cup cold water

Juice of 1 lemon

1 tsp. vanilla

1/2 cup coconut, toasted ;'

Yield: 6-8 servings

Pan: 9" pie plate

Preparation: Make ahead and chill.

Note: Nice for a luncheon.

CHOCOLATE BROWNIE PIE

1unbaked9" pie shell

4 Tbsp. butter

2 squares unsweetened chocolate

1/2 cup sugar

1/2 cup milk

1/4 cup flour

2 Tbsp. corn syrup

1 tsp. vanilla

1/2 tsp. salt

3eggs

1 cup chopped nuts (walnuts preferred)

Yield: 8 servings

Pan: 9" piepfate .

Note: Serv eiwith ·ice cream !.

Crust: Melt butter over low heat. Stir in honey; add crumbs and blend. Pat evenly into bottom and sides of 9" pie plate. Chill.

Filling: Combine sweetened condensed milk and -cream cheese in bowl and blend well with electric mixer. Mash avocados. Soften gelatin in 1/4 cup cold water and heat to dissolve. Add avocados, softened gelatin, lemon juice and vanilla, beating until smooth. Turn into chilled crust.

Garnish with toasted coconut; cover carefully and chill for 2-6 hours.

Editor's note: For added color, a dollop of whipped cream and a maraschino cherry may top each serving. More toasted coconut may be sprinkled over all!

Mary B. Scheig - Appleton, WI

Melt butter and chocolate in saucepan. over low heat. Remove from heat and, with wire whisk, beat in remaining ingredients (except walnuts), until thoroughly mixed. Stir in walnuts and pour into pie crust. Bake in 350° oven for 30 minutes. Cool.

Joyce (Agle) Anderson - Columbus, IN

PIES/223

CHERRY - BANANA PIE

1 baked 9" pie shell

1 can cherry pie filling

1 Tbsp. butter

1/2 tsp. cinnamon

1 tsp. almond extract

2-3 bananas, sliced

Whipped cream

Yield: 8 servings

Pan: 9" pie plate

Editor's note: Very good. Easy to make!

MOTHER'S BUTTERSCOTCH PIE

1 baked 9" pie shell

4 Tbsp. milk

1 cup brown sugar

2 Tbsp. butter

3 egg yolks

2 1/2 cups milk

1/3 cup flour

1 tsp. vanilla

3 egg whites

Pinch cream of tartar

2/3 cup confectioners' sugar

Yield: 6 servings

Pan: 9" pie

Oven: 400°

Bake: 5-8 minutes

Note: Extra special flavor!

Warm cherry pie filling in saucepan . Add the butter, cinnamon and almond extract. Layer bananas and cherry pie filling. Chill 2-3 hours. Spoon whipped cream over top and serve

Carol (Lange) Cuccia -Arlington, VA

Mix milk, brown sugar and butter in skillet. Boil 5 minutes. Mix together egg yolks, milk and flour. Add to boiling sugar mixture. Cook and stir until thick. Add vanilla and pour into baked pie shell. Beat egg whites and cream of tartar until stiff. Gradually beat in sugar to dissolve. Spread on pie. Bake.

Marian S. Farrell - Sun City West, AZ

Variation: Aunt Elsa's Butterscotch Pie. Using same basic recipe, substitute 1/3 cup dark brown sugar and 2/3 cup granulated sugar for the brown sugar listed _. Reduce butter to 1/2 Tbsp., milk to 1 cup and use only 1 1/2 Tbsp. flour. Omit the cream of tartar and confectioners' sugar, using 4 Tbsp. granulated sugar instead . Prepare as above.

Myla Lohss - Indianapolis, IN

LEMON CLOUD PIE

1baked10" pie shell

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup fresh lemon juice

2 tsp. grated lemon peel

3 Tbsp. water

10 large marshmallows (or 1 cup miniatures)

1/3 cup sugar

1/4 tsp. salt

3 egg whites, room temperature

Lemon Topping:

1 egg yolk

1/3 cup sugar

2 tsp. grated lemon peel

3 Tbsp. melted butter

11/2 Tbsp. fresh lemon juice

3/4 cup whipping cream

Few drops yellow food coloring

Grated lemon peel for garnish

Yield: 1 extra large pie

Pan: 10" pie plte

Editor's note: Super!

OLD-FASHIONED LEMON MERINGUE PIE

1 baked 9" pie shell

1 cup sugar

1/4 cup cornstarch

1/4 tsp. salt

1 1/2 cups boiling water

3 large eggs, separated

1/3 cup lemon juice

1 Tbsp. grated lemon rind

1 Tbsp. butter

3 Tbsp. powdered sugar

Yield: 8 servings

Pan: 9" pie shell

Oven: 350°

Bake: Approximately 15 minutes

Note: Excellent for individual tarts!

Soften gelatin in 1/4 cup cold water. Combine lemon juice and peeling, water, and marshmallows in pan; cook until mixture boils and marshmallows melt. Stir in sugar, salt, and softened gelatin; cool slightly . Put unbeaten egg whites in large bowl. Slowly add lemon mixture while beating at high speed. Beat 20 minutes or until likethick whipped cream (don't overbeat!). Turn ·into a 10" baked pie shell. Chill. Spread on topping to within 1 1/2" of edge, leaving a cloud-like rim. Garnish with grated lemon peel. Chill.

Topping: Beat yolk until thick; beat in sugar. Stir in peel, butter and juice. Add coloring. Whip cream until stiff;fold into lemon mixture. Spread ontofilling.

Martha Doversberger-CalumetCity, IL

Combine sugar, cornstarch and salt in saucepan. Add boiling water slowly. Cook over moderate heat, stirring until mixture thickens. Beat egg yolks slightly. Pour some of the hot mixture over yolks and stir vigorously. Return mixture to stove and cook for 2 minutes. Remove from heat; add lemon juice, rind, and butter. Beat well. Cool slightly before pouring into baked pie shell. Beat whites until stiff. Add powdered sugar gradually, beating well. Spread over filling. Bake until meringue is brown.

Mrs. Ray (Dorothy) Schram

Milwaukee, WI

PIES/225

LIME - PINEAPPLE PARFAIT PIE

1 baked 9" pie shell

1 (20 oz.) can crushed pineapple

1 (3 oz.) package lime gelatin

1 pt. vanilla ice cream

Fresh lime slices

Yield: 6-8 servings

Preparation: Quick and easy!

Make ahead and chill

Tester's note: Refreshing to eat.

Pretty as a picture!

Into measuring cup, drain juice from pineapple, adding enough water to make 1 1/4 cups. Heat liquid in 2-quart saucepan. When hot, remove from heat; add gelatin, stirring until dissolved. Cut ice cream into 6-8 pieces; turn into hot gelatin mixture. Blend with fork until blended smoothly. Chill about 25-35 minutes or until a little of mixture mounds when dropped from spoon. Fold 1 cup of pineapple into ice cream mixture; then turn into a cooled, baked pie shell. Return to refrigerator for about 30 minutes or until set. To garnish pie, cut paper-thin slices of limes; cut each slice to center and twist into a "s" shape. Place one on top of each piece of pie and add dots of crushed pineapple to each "s".

Barbara Strombeck Maas Louisville, KY

PINEAPPLE - CHEESE PIE

1 (9") pie plate covered with whole vanilla wafers

Filling:

2 (8 oz.) pkgs. cream cheese, softened

1 cup sugar

2eggs

1 tsp. vanilla

Topping:

2 Tbsp. cornstarch

4 Tbsp. water

3 Tbsp. sugar

1(81/2 oz.) can crushed pineapple, drained

1 cup coconut

Yield: 6-8 servings

Editor's note: Rich but good!

Filling: Mix ingredients well and pour over vanilla wafers. Bake at 350° for 30 minutes. Cool 15 minutes.

Topping: Mix cornstarch, water and sugar together and cook until thickened. Add pineapple and coconut and pour over cooled pie.

Note: Can be made the day before serving.

Mrs. Carl (Erana) Lubbert Baltimore, MD

PRALINE PIE

1 baked 10" pie shell

1/3 cup oleo

1/3 cup brown sugar

1/2 cup chopped pecans

2 (3 oz.) regular vanilla pudding and pie filling

3 1/2 cups milk

l ( 16 oz.) whipped topping

Yield: 8 servings

Pan: 10" pie plate

Oven: 450°

Bake: 5 minutes

Note: Excellent taste and texture!

Heat oleo and brown sugar until melted; add nuts. Spread into pie shell and bake 5 minutes. Cool. Prepare pudding as directed on package using 3 1/2 cups milk. Cool 5 minutes, stirring occasionally. Take out 1 cup filling; cover with wax paper and chill thoroughly. Pour remaining filling over nut mixture and chill. Mix 1 1/3 cups whipped topping into the 1 cup filling and spread over filling in shell. Chill and garnish with extra pecans and topping.

Helen Bales - Dearborn, Ml

RHUBARB - ORANGE CUSTARD PIE

1 unbaked 9" pie shell

3 eggs, separated

1 1/4 cups sugar, divided 1/4 cup soft butter

3 Tbsp. frozen orange juice concentrate, thawed 1/4 cup flour

1/8 tsp. salt

2 1/2 cups rhubarb, cut into 1/2" pieces

1/3 cup chopped pecans

Yield: 6 servings

Pan: 9" pie shell

Oven: 400°

Bake: 40-50 minutes

Editor's note: Excellent!

Beat egg whites. Add 1/4 cup sugar, gradually, beating until stiff. In small bowl combine butter, juice and yolks. Beat thoroughly. Add remaining sugar, flour and salt. Add rhubarb to yolk mixture, stirring well. Gently fold in meringue and pour into shell. Sprinkle with nuts. Bake.

Grace Ford - Traverse City, Ml

PIES/227

RHUBARB PIE I

1unbaked9" pie shell

Topping:

1/2 cup brown sugar, firmly packed

2 Tbsp. flour

2 Tbsp. butter

Filling:

1 cup sugar

2 Tbsp. flour

Pinch of salt

2 cups rhubarb, cut up fine 1 egg, beaten

Yield: 8 wedges

Pan: 9" pie plate

Oven: 425° for 15 minutes, then 350° for 30 minutes

Note: Top with scoop of ice cream!

RHUBARB PIE II

2 unbaked 9" pie shells

4 cups cut-up rhubarb, fresh or frozen

1/4 cup water

4 eggs, beaten

2 1/2 cups sugar

1/4 cup cornstarch

Yield: 2 (9") pies

Note: Recipe can be doubled or tripled with good results. The baked pies freeze well.

Topping: Blend together the brown sugar, flour and butter. Reserve to sprinkle over rhubarb mixture. Filling: Mix together the sugar, flour and salt; mix through the rhubarb. Add beaten egg and mix. Pour into unbaked pie shell. Sprinkle with topping. Bake.

Pat llten - Leawood, KA

Cook rhubarb in water. Mix eggs, sugar and cornstarch. Add small amount of cooked rhubarb mixture to egg and sugar mixture. Stir. Add egg mixture to remaining rhubarb mixture. Stir. Pour into pie shell. Bake 45-50 minutes in 450° oven.

Arline Sprague Rullman

East Jordan, Ml

FRENCH SILK PIE

1 baked pie shell

1/2 cup butter

3/4 cup sugar

2 oz. unsweetened chocolate

1 tsp. vanilla

2 eggs

Whipped cream

Nuts

Yield: 10 servings

Note: Rich! Delicious! Very impressive!

Cream butter and sugar. Add melted chocolate and vanilla. Add one egg and beat five minutes on high speed. Add second egg and beat 5 minutes more. Pour into pie shell and chill. Serve with nuts and whipped cream on top.

Ethel Traut Kallsen - Coronado, CA

Variation: Chocolate Silk Pie. Increase vanilla to 1 Tbsp. and reduce the unsweetened chocolate to 1 oz. Use a graham cracker pie crust. Follow the above directions.

Jan Mielke Eilmann - Uniontown, OH

SOUR CREAM - RAISIN PIE

1 baked 8 or 9" pie shell

Filling:

1 cup sour cream

1 cup raisins

1/2 cup sugar

2 egg yolks

1 tsp. cinnamon

1/2 tsp. cloves

1/4 tsp. allspice

2 Tbsp. cornstarch

Meringue Topping:

2 egg whites

1 Tbsp. sugar

Yield: 6-8 pie slices

Oven: 400°

Bake: 2-3 minutes

Editor's note: Delicious!

Filling: Mix sour cream, raisins, 1/2 cup sugar, egg yolks and spices together. Cook in double boiler, stirring constantly, for 2 minutes. Mix cornstarch with cold water to make a medium paste. Add to sour cream mixture slowly, stirring until thick. Pour into baked pie shell.

Meringue Topping: Beat egg whites until thick. Add 1 Tbsp. sugar and beat until stiff. Spread on filling and bake until meringue is lightly brown.

Lois Buchholz - North Tonawanda, NY

PIES/229

GERRY'S CELESTIAL VANILLA PIE

1 baked 9" pie shell

4 1/2 Tbsp. cornstarch

3/4 cup sugar

1 1/2 cups boiling water

1/2 tsp. salt

3 egg whites

3 Tbsp. sugar

1 1/2 tsp. vanilla

Caramel Sauce (recipe below)

1/2 cup whipping cream, whipped

1 Tbsp. sugar

1/2 square unsweetened chocolate, coarsely grated

Caramel Sauce:

2 Tbsp. butter

11/4 cups brown sugar, firmly packed

2 Tbsp. dark corn syrup

1/2 cup half and half cream

1/2 tsp. vanilla

Yield: 6-8 servings

Preparation: Plan ahead. Chill at least 2 hours before serving. Editor's Note: Super!

WALNUT PIE

3 egg whites

1 cup sugar

1/2 tsp. baking powder

11 squares graham crackers, finely crushed

1 cup coarsely chopped walnuts

Whipped cream

Yield: 6 servings

Pan: 8 or 9" pie plate

Oven: 300°

Bake: 30 minutes

Editor's note: Very good!

Combine cornstarch and 3/4 cup sugar in saucepan. Add boiling water, stirring constantly. Cook and stir until thick and clear, 10-12 minutes. Add salt to egg whites; beat until stiff. Add 3 Tbsp. sugar and vanilla and beat until creamy. Pour hot cornstarch mixture over egg whites, beating constantly. Cool slightly and pour into pie shell, heaping high. Chill at least 2 hours. Just before serving, place on plates and spoon caramel sauce over top of pie. Crown with whipped cream sweetened with 1 Tbsp . sugar. Sprinkle with chocolate. Caramel Sauce: Melt butter. Add sugar and corn syrup; stir and cook over medium heat for one minute. Remove from heat and add cream. Cook and stir until sugar is dissolved, then simmer one minute. Remove from heat. Add vanilla and cool. Sauce should be fairly thin and can be diluted with cream.

Virginia (Butz) Amling Des Plaines, IL

Beat egg whites stiff, gradually adding sugar and baking powder and continue beating until stiff. Fold in crackers and nuts. Put in greased pie plate and bake. When cool, punch holes in top and serve with whipped cream.

Dorothy (Mrs. Ed) Franke Monroeville, IN

FRUIT STRUDEL

1/2 cup margarine

2 Tbsp. shortening (Crisco)

3 Tbsp. oil

2 cups flour

1 cup sugar

1/2 tsp. salt

4-5 cups fruit plums, berries, cherries, peaches)

Sugar to taste

Yield: 16-20 servings

Pan:9x13"

Oven: 375°

Bake: 10 minutes, then 40 minutes

Editor's note: A dollop of whipping cream tops it nicely!

Melt together margarine, shortening and oil. Add the flour, sugar and salt. Use 3/4 of this mixture and pat into baking pan. Bake for 10 minutes. Cook fruit and sugar gently for 10 minutes. Spread onto pre-baked base; cover with remaining 1/4 of crumb mixture and bake an additional 40 minutes.

Note: Make dough mixture in advance, tripling recipe, and put this crumb mixture into plastic bag and freeze. Makes a quick dessert!

Alberta Krafft - Milwaukee, WI

EASY STRUDEL

1 cup butter

1 cup sour cream

2 cups flour

2 cups jam or preserves (any flavor)

1 cup shredded coconut

1/2 cup chopped walnuts or pecans

Powdered sugar

Yield: About 40 slices

Pan: Cookie sheet

Oven: 425°

Bake: 20 minutes

Note: Serve warm! Good for brunch.

Combine first three ingredients. Blend well. Refrigerate 1 hour or overnight. Divide into 4 parts. Roll out chilled dough, one part at a time. flouring heavily, to a 13x6" rectangle. Spread 1/4 of the jam or preserves along one 13" edge. Sprinkle 1/4 of the coconut and 1/4 of the nuts over the jam or preserves. Starting with 13" side, roll up jelly roll fashion. Seal edges and ends. Place seam side down on ungreased cookie sheet. Bake. Cut into diagonal slices while warm and sprinkle with powdered sugar.

Editor's note: Strudel is very rich and extravagant in appearance while being simple to make. Changing the jam or preserves makes a different strudel each time.

Joyce (Schreiber) Schoenfield Beloit, WI

VALPO CHEESECAKE

Crust:

1 1/2 cups rolled graham cracker crumbs

3 Tbsp. margarine

2 Tbsp. sugar

Filling:

1 lb. Philadelphia cream cheese

1/2 cup white sugar

3 Tbsp. fresh lemon juice

1 tsp. lemon rind

1/2 tsp. vanilla (pure)

2 eggs, separated

Topping:

2 cups sour cream

2 Tbsp. sugar

1/2 tsp. pure vanilla

1 tsp. fresh lemon juice

Yield: 1 (9") cheesecake

Pan: Springform

Oven: 300°

Total baking time: 60 minutes

Notes: A family favorite!

Plan ahead! Chill overnight.

APPLE - CHEESE CRISP

4 cups pared, sliced apples

1 Tbsp. lemon juice

2 Tbsp. water

3/4 cup brown sugar

1/4 cup nonfat dry milk

1/3 cup flour

1/4 cup rolled oats

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup margarine

2/3 cup shredded sharp Cheddar cheese

Yield: 6 servings

Pan: 8" square

Oven: 350°

Bake: 35-45 minutes

BAKED/DESSERTS/231

Note: A fall favorite!

Crust: Blend the rolled crumbs with melted butter and 2 Tbsp. sugar. Press into bottom of 9" springform pan. Place in 300° oven for 5 minutes to set the crust. Cool.

Filling: Warm the cheese to room temperature and break up with fork. Blend in the sugar, lemon juice, rind and vanilla. Drop in the egg yolks, one at a time, and beat well after each one. Beat the egg whites stiff and fold into the mixture with a spatula. Pour over the crumb base and bake for 45 minutes minutes at 300°.

Topping: Mix 2 Tbsp. sugar, vanilla and lemon juice into the sour cream. Spread lightly over the top of the cake and return it to the oven to bake 10 minutes more. Let the cake cool and remove rim of spring pan to serve. This cake should be refrigerated overnight before being served.

Note: It freezes well.

Esther Kruger - Valparaiso, IN

Put apple slices in greased baking pan. Combine lemon juice and 2 Tbsp. water; sprinkle over apples. Combine sugar, dry milk, flour, oats, cinnamon and salt in medium bowl. Cut in margarine and shredded cheese to make a crumbly mixture. Evenly press crumb mixture over the apples. Bake until apples are tender.

Kim Bass - River Forest, IL

MINIATURE CHEESE TARTLETS

2 (8 oz.) pkgs. cream cheese, softened

1 1/4 cups sugar

2eggs

1 tsp. vanilla

Vanilla wafers (approx. 48)

Yield: 48 tartlets

Pan: Small muffin tins

Oven: 350°

Bake: 20-22 minutes

Editor's note: Super!

Thoroughly beat the cream cheese, sugar, eggs and vanilla. Place paper cup liners into small (13/4") muffin tins and put vanilla wafers into liners with the rounded side down. Sunshine brand wafers fit this size cup perfectly without trimming. With cheese filling fill the pans 2/3 to 3/4 full; bake. Carefully remove cheesecakes from tins (they are fragile when hot). Cool on rack. Garnish tops with cherry or blueberry pie filling when ready to serve.

Note: These tartlets may be frozen if placed in styrofoam egg cartons and then overwrapped with foil.

Barbara Riethmeier - Penfield, NY

Variation: Individual Cheesecakes. Ose only 3/4 cup sugar and 24 vanilla wafers. Add 1 Tbsp. lemon juice. Follow directions as given above. Bake at 375° for 15-20 minutes. Yield: 24 tartlets.

Mrs. Mark (Susan Russler) Steinbruecker - Appleton, WI

Jean Tyler Ehrman - Fort Wayne, IN

RHUBARB CRISP

Topping:

1 cup flour

1 cup light brown sugar

1/2 cup oatmeal (uncooked)

1/2 cup butter, melted

Filling:

4 cups rhubarb, fresh or frozen

1 cup sugar

1/4 cup flour

1/2 tsp. cinnamon

Yield: 6-8 servings

Baking dish: 8" square

Oven: 375°

Bake: 35 minutes

Editor's note: Excellent!

Topping: Mix together flour, brown sugar, oatmeal and butter. Reserve. Filling: In baking dish mix together rhubarb, sugar, flour and cinnamon. If using fresh rhubarb, add 1/2 cup water. Sprinkle topping over rhubarb mixture and bake.uncovered until golden brown Serve warm with ice or whipped cream.

Myla Lohss - Indianapolis, In

CHERRY BERRIES ON ACLOUD

Meringue:

6 egg whites

1/2 tsp. cream of tartar

1/4 tsp. salt

11/2 cups sugar

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

1 1/2 cups ( 12 oz.) whipping cream, whipped 2 cups miniature

Topping:

1 lb. pkg. frozen, sliced strawberries, thawed

1 tsp. lemon juice

1 can cherry pie filling

Yield: 15-18 servings

Pan:9x13"

Oven: 275°

Bake: 60 minutes

Note: Plan ahead! Refrigerate.

MERINGUE HEARTS

Meringue:

3 egg whites

1/4 tsp. cream of tartar

1/2 tsp. vanilla

1 cup sugar

1 cup semisweet chocolate pieces (optional)

Filling:

1 qt. cherry nut ice cream

1 (21 oz.) can cherry pie filling

Yield: 10 meringue hearts

Pan: Baking sheet

Oven: 275°

Bake: 1 hour

Note: A very light dessert!

Meringue: Heat oven and grease pan. Beat egg whites, cream of tartar and salt until frothy. Gradually add 1 1/2 cups sugar. Beat until stiff and glossy. Spread in pan. Bake 60 minutes and leave in oven overnight or several hours. When cool, break any high side pieces off and lay on top.

Filling: After whipping the cream, with same beaters but in different bowl, cream the cheese, the sugar and vanilla. Gently fold marshmallows and whipped cream into cheese mixture. Spread over meringue. Refrigerate overnight or several hours.

Topping: Stir strawberries, lemon juice and pie filling together and spoon over top when serving.

Note: An especially appealing dessert for Christmas, Valentine's Day, and Washington's birthday. Everybody will enjoy it.

Mrs. Judy (Weiherman) Schumacher Brookfield, WI '· ·

Meringue: In mixer bowl beat egg whites, cream of tartar and vanilla. Gradually add sugar. Beat to peaks. Fold in chocolate pieces. Line baking sheet with plain brown paper. Draw 10 hearts 4"x3". Divide meringue among hearts. Using a spoon or wide tip of pastry bag, spread or pipe meringue to fill in outline of hearts, building up edges. Bake at 275° for 1 hour. Turn off oven and leave meringues 1 hour.

Filling: Scoop ice cream in center of each heart and spoon cherry filling on top.

Dolores A. Neumann -Springfield, VA

SNOWFLAKE PUDDING WITH CRIMSON ·RASPBERRY SAUCE

Pudding:

1 cup sugar

1 envelope (1 Tbsp.) unflavored gelatin

1/2 tsp. salt

11/4 cups milk

1 tsp. vanilla

1 (3 1/2 oz.) can flaked coconut (about 1 1/3 cups)

2 cups cream, whipped

Crimson Raspberry Sauce:

1 ( 10 oz.) pkg. frozen red raspberries

2 tsp. cornstarch

1/2 cup red currant jelly (or raspberry)

Yield: 8-10 servings

Pan: 1 1/2-qt. mold

Chill: Many hours

Editor's note: Very pretty!

Makes about 1 1/4 cups.

NUTCRACKER SUITE

3 egg whites

1 cup sugar

1 tsp. vanilla

1/2 tsp. baking powder

1 cup pecans, lightly crushed

14 saltine crackers, broken loosely

1/2 pint whipped cream

Yield: 6-8 servings

Pan: 9" pie plate

Oven: 325°

Bake: 40 minutes

Editor's note: Delicious! Very sweet! Easy to make!

Pudding: Thoroughly mix sugar, gelatin and salt. Add milk. Stir over medium heat until gelatin and sugar are dissolved. Chill until partially set. Add vanilla. Fold in coconut and whipped cream. Pile into 1 1/2- qt. mold and chill until firm (at least 4 hours). Unmold on serving dish. Serve in sherbet dishes and top with sauce.

Crimson Raspberry Sauce: Thaw and crush raspberries. Thoroughly combine with cornstarch. Add red currant jelly or raspberry jelly. Bring to boil; cook and stir until mixture is clear and thickened slightly. Strain and chill.

Note: This Christmas-white coconut pudding makes a luscious dessert for the holidays.

Mrs. Elta Bluemlein - Saginaw, Ml

Beat egg whites untii they peak; add sugar gradually. Add vanilla and baking powder; fold in nuts and saltines and pile into a buttered pie plate. Bake until a toothpick comes out clean. When cool top with whipped cream.

Elizabeth Groehn

Grosse Pointe Park, Ml

APPLE-BATTER PUDDING

6 cups sliced apples

1 cup sugar, divided

1/2 tsp. cinnamon

2 Tbsp. shortening

1 egg, beaten

1/2 tsp. vanilla

1 cup sifted flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

Yield: 8-10 servings

Pan:6x10x12"

Oven: 350°

Bake: 1 hour

Editor's note: Good flavor!

Serve warm topped with ice cream.

PUDDINGS/DESSERTS/235

PLUM PUDDING

1 cup milk

2/3 cup dates, chopped

1/4 cup currants

1/2 cup seeded raisins

1 square chocolate (or 3 Tbsp. cocoa)

1/2 cup granulated sugar

1 envelope Knox gelatin

1/2 cup cold water

1/4 tsp. salt

1/4 cup nuts, chopped

1/4 tsp. vanilla

2 egg whites

Whole nut meats

Whipped cream

Yield: 8 servings

Pan: Ring mold

Preparation: No baking

Make ahead! Chill. Note: Light, fluffy and easily digested. Delicious!

Mix 1/2 cup sugar and cinnamon into sliced apples and place in bottom of baking dish. Cream together the other 1/2 cup sugar and shortening. Add egg and vanilla and beat well. Add sifted dry ingredients and milk alternately. Pour over apples. Bake.

Pat Likeness - Dunlap, IL

Put milk with chopped fruit in double boiler. When cooked slightly, add cocoa or chocolate which has been melted and mixed with part of the sugar and a little milk to make a smooth paste. Soften gelatin in cold water. Add to hot chocolate mixture and stir until dissolved. Add remainder of sugar and salt; stir thoroughly. Remove from heat; cool. When mixture begins to thicken, add nuts and vanilla.

Lastly, fold in whites of eggs beaten stiff. Turn into ring mold that has been rinsed in cold water and decorated with whole nut meats. Chill. When firm, unmold on serving dish. Garnish with holly. Serve with whipped cream.

Note: A Christmas tradition with the family.

Mrs. Elmer P. (Mary Ellen) Simon Frankenmuth, Ml

BAKED CHOCOLATE PUDDING

1 cup flour

2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. cocoa (or 1 square chocolate, melted)

2/3 cup sugar

1/2 cup milk

1/2 cup chopped nuts

2 Tbsp. melted butter

2 tsp. vanilla

1 3/4 cups boiling water

Yield: 6-8 servings

Pan: 8" square

Oven: 350°

Bake: 45-60 minutes

Editor's note: Similar to Hot Fudge Pudding Cake.

Stir together flour, baking powder, salt, chocolate and sugar in mixing bowl. Mix milk, nuts, butter and vanilla; blend well. Pour or spread evenly over first mixture. Pour the boiling water over this. Do not stir. Bake. The longer it bakes, the less sauce.

Jan Barnes Drews - Panorama City, CA

STOVE-TOP FLAN (STEAMED CUSTARD) (VIETNAMESE)

2 Tbsp. sugar

3 large eggs

Salt to taste ( 1/4 tsp. or less)

1 tsp. vanilla

1/2 can sweetened condensed milk

2 1/2 cups milk, scalded

Yield: 8 servings

Pan: 9" cake pan

Simmer: 20 minutes

Note: Rum or rum flavoring may be substituted for the vanilla. 1/3 cup sugar may be substituted for the condensed milk

Editor's note: Delicious! Simple to make.

Put 2 Tbsp. sugar in center of 9" cake pan. Turn the heat to medium until sugar starts to melt, then lower heat until sugar is brown (a couple of minutes), being careful not to burn sugar. Spread carmelized sugar over bottom of pan.

Beat together the eggs, salt, vanilla and condensed milk. Add scalded milk. Fill cake pan 1/3 to 1/2 full. To steam custard on top of stove, put water 1/2" deep in large skillet. Set rack or canning jar lids in skillet and set cake pan on top. Bring water to boil; cover skillet and let simmer for 20 minutes. Check water so that skillet does not get dry. Do not let water boil into custard. Take out pan and cool for 1/2 hour. Cut along edge of flan, put large plate on top of pan and turn it over. Serve in pieshaped wedges.

Chuc Do

Eileen Felton - South Bend, IN

APPLE-CUSTARD DESSERT

Crust:

2 cups flour

2 Tbsp. sugar

1 cup margarine

Filling:

6-8 apples, sliced thin

1 cup sugar

1 tsp. cinnamon

3 cups milk

3 Tbsp. cornstarch

3 Tbsp. sugar

3 egg yolks

1 tsp. vanilla

Meringue:

3 egg whites

1/2 tsp. cream of tartar

6 Tbsp. sugar

Yield: 12-15 servings

Pan:9x13"

Oven: 425°

Bake; 25 minutes

Editor's note: A favorite!

BLITZ TORTE

1 pkg. yellow cake mix

1 ( 3 oz.) pkg. vanilla pudding

1 1/2 cups water

4 egg whites

3/4 cup sugar

Chopped nuts and coconut

1/2 (20 oz.) can crushed pineapple, drained

Yield: 18-20 servings

Pan: Jelly roll

Oven: According to package

BAKED/DESSERTS/237

Total baking time: 40 minutes

Editor's note: Easy to make. Delicious to eat!

Crust: Mix flour, sugar and margarine until well blended. Press in a 9x13" pan. Filling: Spread apples over crust. Mix together sugar and cinnamon and pour over apples. Bake until apples are done. Mix together the milk, cornstarch, sugar and egg yolks. Cook until thick. Add vanilla and pour over apples. Meringue: Beat together the egg whites, cream of tartar and sugar. Cover filling with meringue and return to oven to brown.

Note: If a thinner crust is desired, use only half of the crust recipe.

Mrs. Leo Tie Fenbach - St. Joseph, Ml

Mix cake according to directions on box. Bake in jelly roll pan about 20 minutes. Cook pudding using 1 1/2 cups water. When thick, add 1/2 of 20 oz. size can drained, crushed pineapple. Let cool, then pour over cake. Beat egg whites until stiff; adding sugar. Spread over filling. Top with chopped nuts and coconut. Bake another 20 minutes.

Mrs. Herman (Lillian) Jespersen

St. Joseph, Ml

SWISS CHOCOLATE TORTE

Meringue Shell:

2 egg whites

Pinch salt

1/2 tsp. vinegar

1/2 cup sugar

1/4 tsp. cinnamon

Filling:

1 (6 oz.) pkg. chocolate bits

2 beaten egg yolks

1/4 cup water

1 cup whipping cream

1/4 cup sugar

1/4 tsp. cinnamon

Yield: 6 generous servings

Pan: Pie plate

Oven: 275°

Bake: 1 hour

Chill: Until ready to serve. Editor's note: Delicious! Elegant! Very rich!

HELEN KAPSA'S DELICIOUS TORTE

1/2 cup butter or margarine

1 1/2 cups sifted confectioners' sugar

2 eggs, separated

Grated peel of 1 lemon

1 (8 3/4 oz.) can pineapple, grated and well drained

1 cup dairy sour cream

1 package lady fingers

Yield: 6 or more servings

Pan: Springform pan

Preparation: No baking Easy to make.

Note: Plan ahead! Chill. A delicious birthday dessert!

Meringue Shell: Beat egg whites, salt, vinegar until stiff. Gradually add sugar and cinnamon. Beat until very stiff.

Spread in pie pan , bringing edges up with a spoon. Bake at 275° for 1 hour. Turn off oven and leave shell in 2 hours or overnight.

Filling: Melt chocolate bits in double boiler. Add egg yolks and water. Stir. Chill. Whip cream until stiff. Add sugar and cinnamon. Cover bottom of shell with thin layer of cream. Fold other half into chocolate mixture and pour over first layer of cream. Chill.

Note: For an elegant variation, make 6 individual meringue shells on an ungreased cookie sheet. Bake as above.

Marcia Finke Schwenk Hope, IN

Drain pineapple in wire strainer for several hours in refrigerator. Separate eggs. Cream butter or margarine and confectioners' sugar until fluffy. Add egg yolks, one at a time, and mix well. Stir in lemon peel and pineapple. Fold in sour cream. Fold in stiffly beaten egg whites.

Line bottom of pan with lady finger halves. Fill in with pineapple mixture. Alternate layers , ending with filling. Chill.

Note: Double the recipe to completely fill the pan.

Madeline Walker Frobel Harper Woods, Ml

ORANGE TORTE

Cake:

6 large eggs, separated

1 cup sugar, divided

3 Tbsp. orange juice

Rind of one small orange

1/4 tsp. salt

3/4 tsp. cream of tartar

3/4 cup and 3 Tbsp. cake flour

Filling:

3/4 cup sugar

3 Tbsp. flour

1/4 cup orange juice

Rind of one orange

1 egg

1 pint whipping cream

Yield: 10-12 servings

Pan: Angel food cake pan

Oven: 325°

Bake: 50-60 minutes

Editor's note: Delicately tart!

PRETZEL TORTE

Crust:

2 cups crushed pretzels

1 1/2 sticks margarine, melted

1/2 cup sugar

Filling:

2 envelopes Dream Whip

1 (8 oz.) pkg. cream cheese, whipped

1 cup confectioners' sugar

Topping:

2 ( 1 lb.) cans pie filling (cherry, blueberry, etc.)

Whipped cream

Yield: 15 squares

Pan:9x13"

Oven: 350°

Bake: 5 minutes

Editor's note: Yummy! Rich!

TORTES/DESSERTS/239

Plan ahead . Refrigerate 6 hours.

Cake: Separate eggs. Beat yolks until very thick and lemon colored . Add 1/2 cup sugar and beat again. Mix in orange rind and juice and beat. Add salt to whites of eggs and beat until foamy. Add cream of tartar. Beat until stiff and will hold in peaks. Add remaining 1/2 cup sugar and beat in slowly. Fold yolks into whites. Sift flour into the mixture and fold in slowly by hand.

Bake in angel food pan. Cool with pan turned upside down. If necessary, rest on beer or catsup bottle.

Filling: Stir first five ingredients together and cook in double boiler until thick (about 15-20 minutes). Cool. Fold in 1 cup cream whipped very stiff. Spread filling between layers of cake. Frost with remaining 1 cup cream, whipped.

Lydia Schaus - Shorewood, WI

Crust: Mix ingredients for crust. Save some out for topping. Pat rest into baking pan and bake. Cool.

Filling: Prepare Dream Whip as per package directions. Whip all ingredients for filling together. Spread on cooled crust

Topping: Spread pie filling over all. Top with extra crumbs and/or whipped cream.

Refrigerate at least 6 hours before serving.

Tabby (Moeller) Claussen Wilmington, DE

240/DESSERTS/TORTES

PINEAPPLE TORTE

Crust:

1/2 lb. butter or margarine

2 Tbsp. sugar

1 1/4 cups flour

Filling:

1 cup sugar

2 heaping Tbsp. cornstarch

1 (#2) can crushed pineapple

4 egg whites

Yield: 12-15 servings

Pan:9x13"

Oven: 350°

Total baking time: 40 minutes

Editor's note: DELICIOUS!

Looks very interesting!

RHUBARB TORTE

Crust:

2 cups flour

2 Tbsp. sugar

1/2 tsp. salt

2 egg yolks

1 cup (2 sticks) margarine

Filling:

4 cups rhubarb, cut into small pieces

4 egg yolks, beaten

2 cups sugar

2 Tbsp. flour

Topping:

6 egg whites

1 cup sugar

1/4 tsp. cinnamon

Yield: 12-15 servings

Pan:9x13"

Oven: 350°

Total baking time: 75 minutes

Editor's note: Many raves!

Crust: Cream butter and sugar thoroughly. Add flour and spread in bottom of pan. Bake 20 minutes at 350°.

Filling: Mix sugar, cornstarch and pineapple and boil 3 minutes. Cool. Beat egg whites until stiff. Fold into pineapple mixture and spread on top of partially baked crust. Bake an additional 20 minutes.

Serve with whipped cream or topping, if desired.

Editor's note: Do not grease bottom of pan!

Note: A favorite dessert for Guild card parties. Easy for any member to make.

Mrs. Ray (Dorothy) Schram Milwaukee, WI

Crust: Mix the ingredients listed. Press into greased baking pan and bake 15 minutes.

Filling: Mix all ingredients for filling. Spread on baked crust. Bakefor 30 minutes.

Topping: Beat egg whites until stiff. Add sugar and cinnamon gradually. Spread over baked rhubarb. Return to oven to brown (approximately 30 minutes).

Note: This bakes "high," but goes down after it cools. Keep.swell for a couple of days. Serve warm or cold.

Tester's comment: If rhubarb is not unusually tart, the sugar in the filling might be cut down to 11/2 cups.

Mrs. Ralph (Ethel) Williams

1 Saginaw, Ml

TORTES/DESSERTS/241

PUMPKIN TORTE

Crust:

2 cups graham cracker crumbs

2/3 stick margarine, melted

5 Tbsp. sugar

First Layer:

1 (8 oz.) pkg. cream cheese

1/2 cup sugar

2 eggs

Second Layer:

1 envelope plain gelatin

1/4 cup cold water

3 egg yolks

1/2 cup sugar

1/2 cup evaporated milk

1 tsp. salt

1 tsp. cinnamon

2 cups pumpkin

3 egg whites

1/3 cup sugar

Topping:

Dream Whip

Nuts

Yield: 2 1/2 dozen squares

Dish: 9x13" glass baking dish

Oven: 350°

Bake: 15 minutes

Refrigerate: Until serving.

Editor's note: Very good flavor!

CANDIED APPLE "PIE"

4 cooking apples, peeled and sliced

1 cup flour

1 cup brown sugar

1/2 cup melted margarine

Cinnamon (optional)

Yield: 1 (8 or 9") pie

Oven:400°

Bake: 25 minutes

Note: Serve with vanilla ice cream

Crust: Mix and pat into greased glass baking dish the crumbs, margarine and sugar.

First Layer: Combine cream cheese, sugar and 2 eggs. Beat well and pour over crust. Bake 15 minutes at 350°.

Second Layer: Dissolve gelatin in cold water. Set aside. Beat egg yolks; add sugar, milk, salt, cinnamon and pumpkin. Cook over medium heat, stirring constantly until thick. Add dissolved gelatin to hot pumpkin mixture. Cool. Beat egg whites until partially stiff. Add 1/3 cup sugar, gradually, until stiff. Fold into pumpkin mixture and pour into baked crust. Refrigerate and top with Dream Whip and nuts. Cut into squares for serving.

Note: Especially appropriate around Thanksgiving and Christmas. Easy to make.

Mrs. Edward Grotke - Elyria, OH

Slice apples into ungreased glass pie plate. Combine flour, sugar and melted margarine. Spread over apples and pat down firmly. Sprinkle with cinnamon. Bake.

Clara E. Fiene - Louisville, KY

242/DESSERTS/COOL

CHOCOLATE MOUSSE PLUS

1/4 lb. bitter or semisweet chocolate (or 3 bittersweet and 1 sweet)

4 egg yolks

4 Tbsp. butter or margarine, softened

2 Tbsp. Grand Marnier

4 egg whites

Whipped cream

Yield: 6 servings

Notes: Plan ahead! Chill.

Good. Very rich!

Break chocolate into small pieces and melt in double boiler. Beat egg yolks with mixer until they are very thick. Fold in butter, Grand Marnier and melted chocolate. Beat egg whites until they stand in stiff peaks. Fold chocolate mixture into egg whites with wooden spoon. Divide into 6 servings. Chill 4 hours before serving. Top with whipped cream before serving.

Barbara Oster - New Orleans, LA

MINT - CHOCOLATE MOUSSE

20 chocolate covered mints (made with real chocolate)

1 (6 oz.) package semisweet chocolate chips

1/2 cup sugar

3 eggs

1 cup milk

1/2 pint whipping cream

Yield: 8-12 servings

Note: Plan ahead! Chill.

Put mints, chips, sugar and eggs in blender or food processor. Scald milk and add to blender. Blend until smooth. Pour into bowl and chill until it starts to set. Whip cream and fold in. Spoon into individual dessert dishes. Refrigerate. Garnish with whipped cream and chocolate curls when serving.

Note: Can be made a day ahead. Keeps 4-5 days

Pat Wegner Andeen - Hilliard, OH

CHOCOLATE TORTE

Graham cracker crust

9 oz. Hershey bars wijth almonds

40 large size marshmallows

1/2 cup whole milk

1/2 pint whipping cream

Yield: 12 servings

Pan: Springform

Preparation: Quick and easy.

Chill: Until ready to serve.

Editor's note: Delightfully rich!

Combine Hershey bars , marshmallows and 1/2 cup milk in double boiler and melt , stirring often. Cool the mixture . Combine with 1/2 pint whipping cream , whipped. Put into a graham cracker crust in a spring mold. Top with sliced almonds (skin on) Chill.

Irma K. Schmalz - Edina, MN

COOL/DESSERTS/243

STRAWBERRY ROYALE

Crust:

1/2 cup coarsely chopped pecans

1 cup flour

1/3 cup brown sugar

1/2 cup butter, melted

Filling:

4 egg whites

1/2 cup sugar

3 Tbsp. lemon juice

3 Tbsp. orange-flavored liqueur (optional)

2 ( 10 oz.) pkgs. frozen, halved, strawberries, completely thawed

1 (12 oz.) carton frozen whipped topping

Yield: 12-16 servings

Pan:9x13"

Oven: 350°

Bake: 20 minutes

Editor's notes: Elegant! Plan ahead! Freeze 6 hours.

TROPICAL REFRIGERATOR DESSERT

1/2 cup margarine

1 cup sugar

2 egg yolks

3 Tbsp. milk

1 cup drained, crushed pineapple

1/3 cup pineapple juice

2 stiffly beaten egg whites

2 1/2 cups graham cracker crumbs (30 graham crackers)

Whipped cream or whipped topping, if desired

Yield: 8-10 servings

Notes: Quick and easy to fix

Plan ahead! Freeze for 24 hours.

Crust: Mix the nuts , flour , sugar and butter. Spread in baking pan and bake , stirring often. Remove from oven and cool. Remove 1/3 of crumb mixture for topping and spread remaining crumbs in bottom of pan

Filling: Beat egg whites until peaks form. Slowly add sugar and beat 5 more minutes. Fold in lemon juice , liqueur and undrained strawberries; mix thoroughly. Fold in whipped topping. Spread strawberry mixture over crumbs in pan. Sprinkle remaining crumbs on top. Cover and freeze. Let stand at room temperature 20 minutes before cutting into squares and serving.

Note: If fresh strawberries are available, use 1 quart, slightly mashed and sliced. Add 1/2 cup sugar and let stand 20 minutes before putting into mixture.

Evelyn Waldock- Minneapolis, MN

Cream margarine and sugar together. Mix together and cook slightly the egg yolks and milk. Fold together all ingredients and pack in buttered loaf pan. Freeze 24 hours. Cut in slices and serve with whipped cream.

Note: After 24 hours in the freezer, dessert may be sliced, put on individual serving plates and placed back in freezer until 15 minutes before serving. Set out on counter and add whipped topping at time of serving.

Fay Lange - Valparaiso, IN

' CHOCOLATE ECLAIR BARS

2 (3 3/4 oz.) packages French vanilla instant pudding mix

3cups milk

1 (8 oz.) Cool Whip

2 cups finely crushed graham crackers

Frosting:

5 Tbsp. cocoa

2 Tbsp. oil

3 Tbsp. butter

3 Tbsp. milk

2 tsp. light corn syrup

1 tsp. vanilla

1 1/2 cups confectioners' sugar

Yield: 20-24 bars

Pan:9x13"

Notes: Plan ahead! Refrigerate overnight or 24 hours.

Mix milk with pudding mix and add Cool Whip, blending thoroughly. Sprinkle 11/2 cups of graham crackers in bottom of baking pan. Spread 1/2 of pudding mixture over crumbs. Sprinkle thin layer of cracker crumbs over pudding; spread with remaining pudding mixture and cover with more cracker crumbs.

Frosting: Mix well all ingredients and spread on top of mixture. Place in refrigerator overnight. Cut into small squares to serve.

Edna Rappe - Fairbault, MN

Variation: Chocolate Eclair Cake. Use 2 packages graham crackers and leave whole, do not crush. Layer crackers instead of spreading them. Use a buttered pan and refrigerate 24 hours.

Mrs. Arnold Hilgenkamp Plymouth, MN

STRAWBERRY FLUFF

1/3 cup water

1 ( 10 oz.) package frozen strawberries

1 (3 oz.) package strawberry gelatin

16 large marshmallows

1 (8 oz.) package cream chese

1/2 cup chopped nuts

1 large can evaporated milk, icy cold

Yield: 12 servings

Dish: 9x12"

Editor's note: Delicious! Plan ahead! Refrigerate.

Put water and strawberries in saucepan and bring to boil. Add gelatin; stir until dissolved. Stir in marshmallows until melted. Cool. Mix cream cheese and nuts together. Whip chilled milk until it stands in peaks. Add gelatin mixture and beat until well blended. Stir in cheese mixture and refrigerate.

Mrs. H.J. Bergsicker, Sr. Seymour, IN

COOL/DESSERTS/245

MARSHMALLOW DESSERT

2 cups milk

1 pound small marshmallows

1/2 pint whipping cream

1 #2 can pineapple tidbits

1/2 cup chopped nuts

2 cups graham cracker crumbs

Yield: 12 servings

Pan size: 9x13"

Notes: Quite good! Plan ahead! Chill.

PINEAPPLE - MINT DESSERT

Crust:

1 cup flour

1/2 cup chopped pecans

1/4 cup brown sugar

1/2 cup butter or margarine

Filling:

1 (20 oz.) can crushed pineapple, drained

1 (3 oz.) package lime gelatin

1 (8 oz.) package cream cheese

1 cup sugar

2/3 cups whipping cream, whipped

1/8 tsp. peppermint flavoring

Glaze:

1/2 cup chocolate chips

1/3 cup whipping cream

1 Tbsp. butter

1/4 tsp. peppermint flavoring

Yield: 12-16 servings

Pan:9x13"

Oven: 400°

Bake: 12 minutes

Editor's note: Marvelous! Plan ahead! Refrigerate.

Scald milk in double boiler. At boiling point, add 1 lb. marshmallows and melt until smooth. Cool and fold in 1/2 pint whipped cream. Add 1 can pineapple tidbits and 1/2 cup nuts. Sprinkle 1 cup crumbs in 9x13" pan. Drop above mixture by spoonfuls over the crumbs. Add remaining crumbs over top. Chill for at least 4 hours.

Fern Schurt - Fort Wayne, IN

Crust: Combine flour, pecans and brown sugar. Cut in butter to fine mixture and press in bottom of 9x13" pan. Bake at 400° for 12 minutes. Cool. Filling: Heat drained pineapple juice to boiling. Add gelatin and stir until dissolved. Cool. Cream the cheese with sugar until light and fluffy. Add gelatin mixture beating until blended. Stir in pineapple and flavoring. Chill until partially set. Fold in whipped cream and flavoring. Spoon over baked crust. Refrigerate.

Glaze: Melt chocolate in double boiler. Stir in cream. Add butter and flavorings, blending well. Spread carefully over top dessert. Refrigerate at least 4 hours before serving.

Marilyn (Meier) Krueger Brookfield, WI

' CREME DE MENTHE PARFAITS

1 small bottle green cherries

112 cup creme de menthe

1/2 cup chopped pecans

20 coconut macaroons (or equivalent amount of crumbles)

1/2 gallon vanilla ice cream

Yield: 8 servings

Editor's note: Delicious and colorful. Make ahead and freeze.

ICE CREAM PIE

3 Tbsp. butter

1 (6 oz.) package semisweet chocolate chips

2 1/2 cups Rice Krispies

Flavored ice cream (peppermint stick is especially good)

Yield: 2 (9") pies

Editor's note: Delicious!

LEMON - LIME SORBET

2 cups water

3/4 cups sugar

2 sprigs of fresh mint (or 1 tsp. dried mint)

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

6 small sprigs of fresh mint (or 6 slices of lime for decoration)

Yield: 6 servings for dessert, 12 if used between courses to clear the palate.

Editor's note: Delightful! Make ahead and freeze in trays.

Drain cherries and cut into halves or quarters. Marinate in creme de menthe overnight.

Layer softened ice cream, cherries, pecans and small chunks of the coconut macaroons or crumbles into parfait glasses. Put parfaits in freezer until firm. Remove just before serving.

Barbara Strombeck Maas Louisville, KY

Melt butter and chocolate chips. Add Rice Krispies and blend well. Press into bottom of 2 (9") pie plates. Fill with ice cream.

Mrs. Mark (Susan Russler)

Steinbruecker - Appleton, WI

Bring water and sugar to boil, continue boiling for 8 minutes. Add mint, lemon and lime juices and let cool for about 11/2 hours. Remove mint. If you have fresh mint, just remove sprigs - if using dried, put the mixture through a fine strainer.

Pour mixture into ice tray and freeze to mushy stage. Transfer sorbet to chilled bowl; beat thoroughly with rotary or electric beater. Return to ice tray and freeze until firm. Serve in glasses or individual bowls. Decorate with mint or lime slices.

Jan Beeching-Pieper

Silver MD

COOL/DESSERTS/247

CHOCOLATE - MINT FREEZE

Crust:

1 1/4 cups crushed vanilla wafers (28)

4 Tbsp. butter or margarine

Filling:

1 qt. peppermint stick ice cream, softened

2 squares unsweetened chocolate

1/2 cup butter or margarine

1/2 cup confectioners' sugar

1/2 cup chopped pecans

1 tsp. vanilla

3 well-beaten egg yolks

3 well-beaten egg whites

Yield: 8-10 servings

Pan: 9" square

Preparation: No baking

Editor's notes: Refreshing!

Make ahead. Freeze.

RASPBERRY CREAM

1 cup boiling water

1 (3 oz.) pkg. raspberry gelatin

1 envelope unflavored gelatin

4 oz . frozen orange juice concentrate

1 ( 10 oz.) pkg. frozen raspberries (or 1 1/4 cup home-frozen, without sugar)

1/2 cup cold water

1 pint vanilla ice cream

Whipped topping (optional)

Yield: 6 servings

Preparation time: 3-5 minutes

Note: Light enough to top off a big meal , elegant enough for company! Very pretty!

Crust: Toss together crumbs and 4 Tbsp. melted butter or margarine , reserving 1/4 of this mixture. Press remainder into baking pan.

Filling: Spread with softened ice cream. Freeze.

Meanwhile, melt chocolate and 1/2 cup butter or margarine. Cool. Gradually stir in confectioners' sugar, nuts , vanilla and beaten egg yolks. Beat until smooth and thoroughly cool. Beat egg whites into stiff peaks. Fold into chocolate mixture.

Spread this over frozen ice cream base. Top with reserve crumbs and freeze until ready to serve.

Kathy Kolb Sauer - Whitefish Bay, WI

Put boiling water in blender container. Add gelatins; blend until dissolved (scrape sides). Add orange juice , raspberries and water; blend well. Stir in ice cream; blend just until there are no white streaks. Pour into sherbet or parfait glasses. Mixture may also be molded. Top with whipped topping , if desired.

Note: Great diet dessert , only about 132 calories per serving .

Mrs Franklin Hofmeister Sebewaing, Ml

248/DESSERTS/COOL

BUSTER BAR

Crust and Filling:

1 (15 oz.) package Oreo cookies, crushed

1 stick margarine, melted 1/2 gallon vanilla ice cream

Topping:

1 large can evaporated milk

1 stick margarine

1 cup chocolate chips

2 cups powdered sugar

1 1/2 cups salted peanuts

1 (8 oz.) carton Cool Whip

Yield: 12 servings

Pan:9x13"

Preparation: No baking

Note: Great to have on hand!

Store in freezer.

Crust and Filling: Mix crushed cookies and margarine. Reserving some for top, press remaining into 9x13" pan and freeze 1 hour.

Spread 1/2 gallon softened vanilla ice cream over crust and freeze.

Topping: In saucepan bring to boil the milk, margarine, chips and sugar; simmer 8 minutes, stirring constantly. Cool to lukewarm. Sprinkle 11/2 cups salted peanuts over ice cream and pour cooled chocolate topping over nuts. Freeze. Spread with Cool Whip; sprinkle with reserved crumbs (from crust). Keep frozen until ready to serve.

Judy Parrish - Lexington, KY

Variation: Tin Roof Dessert. Mix Oreo cookies with only 1/3 cup margarine. Instead of making the fudge sauce, use 1 can or jar of prepared fudge sauce. Reduce the nuts to 1 cup of salted Spanish peanuts or chopped pecans. Yield: 12-20 servings.

Marlene Bader Rakow- Lebanon, IN

TORTONI SQUARES

3 Tbsp. margarine, melted

1/2 cup chopped, slivered almonds

1 cup vanilla wafer crumbs (about 30 cookies)

1 tsp. almond extract

3 pints vanilla ice cream

12 oz. apricot preserves

Yield: 8 servings

Pan: 8" square

Preparation: No baking, quick!

Note: Freeze until serving.

Grease pan with margarine. Combine almonds, wafers and extract. Sprinkle 1/2 of crumbs on bottom of greased baking pan. Spoon 1/2 of ice cream over crumbs. Drizzle 1/2 of preserves on top. Save out 1/4 of crumbs for top. Repeat the 3 layers; placing the remaining crumbs on top. Freeze.

Sylvia Luekens - Pittsford, NY

BAKED GRAPEFRUIT

2 grapefruit

2 cups corn flakes

1/2 cup brown sugar

1/2 tsp. cinnamon

1/4 cup melted butter or margarine

Yield: 4 servings

Editor's note: It's a winner!

INSTY FRUIT

1/4 cup orange-flavored instant breakfast drink (Tang)

1 cup ice water

4 cups fresh fruit (bananas, apples, melon balls, grapes peaches, oranges, etc.)*

Miniature marshmallows (optional)

Yield: 6-8 servings

Note: Especially good if made ahead and refrigerated. A light and pleasant dessert.

LINDA'S WARM FRUIT COMPOTE

1/4 cup butter

3/4 cup powdered sugar

1 tsp. cornstarch

2 tsp. orange rind

1/3 cup orange juice

2 Tbsp. lemon juice

1 ( 13 oz.) can pineapple chunks, well drained

1 ( 11 oz.) can mandarin oranges, drained

1 cup drained peach slices

1 cup drained pear slices

10 maraschino cherries

FRUIT/DESSERTS/249

Yield: 6 servings

Note: May be made in advance. Delicious for winter brunches!

Halve grapefruit; core and loosen sections. Crush corn flakes and mix with remaining ingredients. Top fruit with mixture and bake at 400° for 10 minutes.

Myla Lohss - Indianapolis, IN

Dissolve instant breakfast drink in water. Pour over fruits, mixing lightly. Spoon into serving dishes and garnish with fresh mint.

Note: *Small can of mandarin oranges and pineapple may be used. Reserve the juice to make up 1 cup.

Mrs. Fred Froehlich - Appleton, WI

In chafing dish or large saucepan combine butter, sugar, cornstarch, orange rind, orange juice and lemon juice. Cook over low heat, stirring constantly, until thickened. Stir in fruit. Simmer just until fruit is warm. Serve warm.

Judy (Weiherman) Schumacher Milwaukee, WI

FRIENDSHIP FRUIT (BRANDIED FRUIT)

Starter:

3/4 cup drained, canned peaches or apricots, cut in slices

3/4 cup drained pineapple tidbits, cut in half

6 maraschino cherries, cut in half

1 1/2 cups sugar

1 package instant dry yeast

To Increase Starter:

1 cup pineapple tidbits, halved 1 cup sugar

Two weeks later:

1 cup maraschino cherries

1 cup sugar

Two weeks later:

1 cup sliced apricots or peaches

1 cup sugar

Editor's note: Have fun, enjoy it! Keeping more than one jar going means you always have some to give a friend.

HOT FUDGE SAUCE

10-12 oz. milk chocolate

1 ( 14 oz.) can Eagle Brand sweetened condensed milk

1 3/4 cups light Karo syrup

1/2 lb. margarine

Yield: 5 cups

Cook: 30 minutes

Note: A Sander's-type hot fudge.

Starter: Combine all ingredients in large glass jar with loose cover (apothecary type). Stir several times the first day. Then stir once a day for two weeks. After two weeks the starter has sufficiently fermented to begin increasing.

To Increase: At two week intervals, add the fruits as listed. If using canned fruits, always drain for at least 1 hour before adding to starter.

To Maintain: 1) Always keep at least 3 cups in jar to keep fermentation going. 2) Store jar near range top or in other warm place. 3) Do not add any oftener than at 2 week intervals. If for some reason you delay, adjust calendar.

4) Whenever you have over 6 cups in jar, you may divide into 2 portions, with at least 3 cups each. Divide just before adding fruit and sugar, then add to both portions. 5) Stir occasionally. 6). NEVER refrigerate or put lid on tightly.

To Serve: Spoon over vanilla ice cream or pound cake. Use in blender milk shakes and upside down cake.

Editor's note: On the counter top in my kitchen is an apothecary jar containing a start of Friendship Fruit which originated with the family of Robert E. Lee. For additional information please contact the editor of this cookbook.

Barbara Strombeck Maas Louisville, KY

Combine all ingredients in top of double boiler. Stir until melted. Cook for 30 minutes. Beat until smooth. Serve hot. To re-heat, warm sauce over hot water or in microwave.

Margaret Riethmeier Zobel Clearwater, FL

CAKES/251

APRICOT NECTAR CAKE

1 (3 oz.) pkg. lemon Jell-0 4eggs

3/4 cup oil

1 cup apricot nectar

1 pkg. yellow cake mix

Glaze:

1 1/2 cups confectioners' sugar

Ju ice of 2 lemons

Yield: 1 large cake

Pan: Large tube pan

Oven: 350°

Bake: 45-50 minutes

Note: Easy to make, moist.

BABE'S APPLE CAKE

2 cups whole wheat flour

1/4 cup toasted wheat germ

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

4 cups tart cooking apples, diced and peeled (about 4 large apples)

1 cup granulated sugar

1 cup packed brown sugar

1/2 cup oil

1 cup chopped walnuts

2 eggs, well beaten

1 tsp. vanilla

Yield: 12-15 servings

Pan:9x13x2"

Oven: 350°

Bake: 50 minutes

Note: Nutritious and flavorful!

Mix Jell-0 , eggs, oil and nectar well. Add cake mix and beat 4 minutes. Pour into greased , large tube pan.

Bake.

When baked and still hot, prick all over top with fork Pour on glaze and allow to cool before removing from pan.

Marlene Kanoy - Quincy, IL

Variation: Lemon Cake - Dissolve lemon Jell-0 in 1 cup boiling water and substitute 1 tsp. lemon extract for the apricot nectar. Bake in 9x13" pan for 30-35 minutes Prepare glaze by using 2 cups confectioners' sugar and 1/2 cup lemon juice, preferably fresh. Yield: 12 servings.

Mrs. Edgar C. Pickard - Valparaiso, IN

Sift flour, wheat germ, soda, cinnamon, nutmeg and salt together and set aside. In a large bowl, combine apples, sugars , oil , walnuts, eggs, and vanilla. Add flour mixture. Stir gently with wooden spoon to blend well. Bake until cake pulls away from side of pan Sprinkle with powdered sugar, if desired.

Carol Loesch - Michigan City, IN

Alice Behrendt - Michigan City, IN

252/CAKES

BANANA CAKE

1/2 cup shortening

1 1/2 cup sugar

1 egg plus 1 egg yolk

1 cup mashed bananas

3/4 cup sour milk

2 cups flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped walnuts or pecans

1 tsp. vanilla

Yield: 1 cake

Oven: 350°

Bake 2 (9") rounds - 20-25 min. or 1 (9x12") pan - 35 minutes.

Note: Excellent texture, very moist!

FAVORITE BIRTHDAY CAKE

1/2 cup butter

1 1/2 cups sugar

2 eggs

1/3 cup melted semisweet chocolate chips

1 tsp. vanilla

2 cups sifted flour

1 tsp. baking soda

1 tsp. salt

11/4 cups buttermilk

Crumb Mixture:

1/2 cup graham cracker crumbs

1/3 cup melted butter

1/2 cup chopped walnuts

2/3 cup semisweet chocolate chips, not melted

Filling and Frosting:

2 cups heavy cream

4 Tbsp. sugar

Yield: 1 layer cake

Pans: 2 (9") round pans

Oven: 375°

Bake: 35-40 minutes

Editor's note: A tasty present!

Cream shortening; add sugar gradually and cream. Add unbeaten eggs; beat thoroughly. Add mashed bananas with sour milk; stir well. Fold in sifted dry ingredients and nuts. Bake in greased pan/s.

Note: Save very ripe bananas, mash and freeze one at a time for future baking.

Margaret Riethmeier Zobel Clearwater, FL

Cream butter and sugar; add eggs, blending well. Add melted chocolate chips and vanilla. Add dry ihgredients alternately with buttermilk. Pour batter into 2 (9") round cake pans that have been greased and floured. Crumb Mixture: Combine ingredients for mixture and sprinkle on batter in both pans. Bake.

Filling and Frosting: when cool , fill , stack and frost sides and top with heavy cream whipped with sugar.

Carole Vetter O'Hare- Plymouth, MN

CAKES/253

BUTTERSCOTCH CRUNCH CAKE

1/3 cup butter or margarine

1/2 cup graham cracker crumbs

1/4 cup chopped nuts

1/2 cup butterscotch morsels

1 1/3 cups all-purpose flour

1 cup sugar

1/2 tsp. salt

2 tsp. baking powder

2/3 cup milk

1 tsp. vanilla

1/3 cup shortening

1 egg

Yield: 9 servings

Pan:9x9x2"

Oven: 350°

Bake: 45 minutes

Note: A favorite!

UHL'S CHERRY CAKE

1/2 cup butter

1/2 cup sugar

2 cups sifted flour

1 Tbsp. baking powder

1 egg yolk

1 Tbsp. milk

Cherry Filling:

1 quart canned cherries, drained

1/4 cup sugar

1/4 cup flour

Topping:

1 egg white

1 cup sour cream

1/4 cup sugar

Cinnamon sugar

Yield: 1 cake

Pan: 8x8" square

Oven: 325°

Bake: 50 minutes

Editor's note: A taste treat!

Melt butter in baking pan Combine graham cracker crumbs and nuts ; sprinkle evenly over bottom of pan onto butter. Sprinkle morsels on top. Sift flour, sugar, salt and baking powder into bowl. Add milk, vanilla and shortening; beat 2 minutes on medium speed. Add egg and beat 1 minute more . Pour batter over crumb mixture in pan. Bake. Remove from oven and let stand 3-4 minutes. Loosen sides of cake from pan; invert onto plate and let stand 1 minute before removing pan.

Laurel Karzel Rouse Rothschild, WI

Mix butter, sugar, flour and baking powder into a crumbly mixture. Add egg yolk and milk. Line sides and bottom of an 8x8" pan (non-greased) with the crumbly mixture. Filling: Combine ingredients for filling and spread in cake-lined pan. Topping: Beat egg white until stiff Gently fold in sour cream and then sugar. Spread over Cherry Filling. Sprinkle with cinnamon sugar. Bake.

Susan (Dorn) Uhl - Ballwin, MO

CHOCOLATE CHIP CAKE

2 cups brown sugar

2 cups flour

1 tsp. soda

1/2 cup butter (room temp.)

1 egg

1 cup milk

1 tsp. vanilla

1/8 tsp. salt

1 cup chocolate chips

Yield: 1 cake

Pan:9x13"

Oven: 350°

Bake: 30 minutes

Note: Delicious! Easy.to make!

Mix sugar , flour, soda and butter until crumbly. Save 1 cup of this mixture.

To the remainder , add egg, milk, vanilla and salt. Combine with mixer until blended. Pour into ungreased pan. Sprinkle saved mixture on top, then chocolate chips over this. Bake.

Note: Good to eat while warm with whipped cream.

Joyce Rader Fortson - South Bend, IN

LUMP CHOCOLATE CAKE

6 eggs, beaten separately

Pinch salt (2 of them)

1/4 tsp. cream of tartar

1 cup sugar

1 1/2 squares unsweetened chocolate, shaved

1/2 cup flour

1 tsp. baking powder

Frosting:

1/2 pint whipping cream

3 Tbsp. confectioners' sugar

3 Tbsp. cocoa

Yield: 1 cake

Pan: Tube or angel food cake pan

Oven: 350°

Bake: 30-35 minutes

Editor's note: Absolutely delicious!

Separate eggs; beat whites until frothy. Add salt and cream of tartar; continue beating until stiff. Gradually beat in (2 Tbsp. at a time) 1/2 cup of the sugar until very stiff. Set aside. Beat yolks with pinch of salt until very light. Gradually add 1/2 cup of sugar. Continue beating until sugar is very well blended and eggs are light and fluffy. Fold whites and yolks together. Add chocolate. Fold in flour sifted with baking powder. When completely blended, put into tube pan or angel food cake pan. Bake. Frosting: Whip cream; add confectioners' sugar and cocoa. Whip well and spread on cake .

Mrs. Louis A. Menking - Clearwater, FL

CAKES/255

EASY CHOCOLATE CAKE

1 cup sugar

1/4 cup margarine, softened

1 egg

1/2 cup sour milk

2 squares unsweetened chocolate, melted

1 cup flour

1 tsp. soda

1/2 cup boiling water

Sailor Duff Sauce:

1 egg

1 cup confectioners' sugar

1/2 pt. whipping cream, whipped

Yield: 8 servings

Pan: llx7"

Oven: 350°

Bake: 30 minutes

Note: A sailor's delight!

EASY AND QUICK CHOCOLATE CAKE

2 cups flour, sifted

1 3/4 cups sugar

1/2 cup cocoa

1/2 tsp. salt

1 Tbsp. soda

1 egg

2/3 cup salad oil

1 cup buttermilk

1 cup boiling hot coffee

Frosting:

1/2 cup butter or margarine

2 cups confectioners' sugar

1 raw egg

1/2 tsp. vanilla

1/16 tsp. salt

Yield: 1 cake

Pan:9x12"

Oven: 350°

Bake: 40 minutes

Note: Moist and rich. Freezes well.

Cake: Place all ingredients except water in bowl and mix thoroughly Add boiling water. Batter will be very runny. Bake in greased and floured pan. Cool.

Sailor Duff Sauce: Mix egg with confectioners' sugar, then fold in whipped cream. Spoon over cake at time of serving Sauce will keep 1-2 days in refrigerator.

Lucille Hurlbut - New Berlin, WI

Note: Do not use electric mixer! Stir together flour, sugar, cocoa, salt and soda. Make a hole in center. Add egg, oil and buttermilk; stir together. Add boiling hot coffee; mix, pour into pan and bake.

Frosting: Blend ingredients together with mixer. Frost cake when cool.

Note: Refrigerate cake if using this frosting recipe.

Marilyn Lee - Appleton, WI

256/CAKES

WHITE CHOCOLATE CAKE

1/4 lb. white chocolate

1/2 cup hot water

1 cup margarine or Crisco

2 cups sugar

4 large eggs (separated)

1 tsp. vanilla

2 1/3 cups flour

1 tsp. soda

1/4 tsp. salt

1 cup buttermilk

1 cup chopped pecans

1 cup shredded coconut

Yield: 16 servings

Pan: 3 (8 or 9") layer pans

Oven: 350°

Bake: 30 minutes

Note: Unique and flavorful!

WHITE CHOCOLATE ICING

3/4 cup Crisco

4 cups confectioners' sugar

2 egg whites, unbeaten

1/2 tsp. almond flavoring

1/2 tsp. vanilla flavoring

1/4 cup milk

1/4 lb. white chocolate, finely grated

Yield: Enough icing for a three-layer cake.

CREME DE MENTHE CAKE

1 white cake mix

3 Tbsp. creme de menthe

1 can Hershey's fudge topping

8 oz. Cool Whip

3 tsp. creme de menthe

Yield: 15-18 servings

Pan size: 9x13"

Bake: As directed on package Note: Can be made ahead and frozen.

Melt white chocolate in hot water. Cream margarine and sugar. Beat in egg yolks, one at a time. Add melted chocolate mixture and vanilla. Add dry ingredients, buttermilk, nuts and coconut. Fold in stiffly beaten egg whites. Bake in three layers. Frost cake with White Chocolate Icing.

Marlene Kanoy - Quincy, IL

Combine Crisco, sugar, egg whites, almond, vanilla and milk. Fold in chocolate. Frost cake.

Marlene Kanoy - Quincy, IL

Prepare white cake mix as directed on package, adding 3 Tbsp. creme de menthe before blending. Bake as directed. After cake is cool (1/2 hour), spread Hershey's fudge topping on top. Mix 3 tsp. creme de menthe with Cool Whip. Spread on top of fudge layer. Refrigerate.

Micky Schultz Schroer Valparaiso, IN

CAKES/257

LIGHT FRUITCAKE

l lb. butter

2 1/4 cups granulated sugar

2 tsp. ground nutmeg

12 eggs, separated

2 Tbsp. light molasses

Juice of one orange

4 cups all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 cup bourbon

1 lb. pecan halves

1 lb. English walnuts

l lb. red candied cherries

l lb. green candied cherries

l lb. white raisins

2 slices green candied pineapple

2 slices red candied pineapple

2 slices white candied pineapple

Yield: 1 large or 2-3 small cakes

Oven: 250°

Bake: 3 1/2 hours - large tube pan

1 1/2 -2 hours - small loaf pans

Editor's note: A prize winner!

EVERYDAY FRUITCAKE

1 cup granulated sugar

3/4 stick butter

1 egg

11/2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1/4 tsp. nutmeg

1 cup buttermilk

1 cup white raisins

1 cup walnuts, chopped

Yield: 1 fruitcake

Pan: Loaf

Oven: 350°

Bake: 60 minutes

Note: Very good topped with whipped cream or cream cheese for after-meeting dessert.

Cream butter. Gradually add 1 cup plus 2 Tbsp. sugar and beat until light. Add nutmeg. Beat egg yolks until thick and add to first mixture. Add molasses and beat well. Add orange juice alternately with 1 cup flour that has been sifted with the baking powder and salt, blending thoroughly. Add bourbon and mix until blended. Mix remaining flour with nuts and fruits , coating each piece well with fingertips. Stir into first mixture. Beat egg whites until peaks form. Gradually add remaining sugar and beat until stiff. Fold into batter, using fingers. Grease and flour large tube pan or small loaf pans. Bake in very slow oven . Let cake stand in pans on racks until cold. Top with glaze, if desired, or before storing, brush top/$ well with apricot or peach brandy.

Esther Leonard - ·orange, CA

Margaret Wiedbusch - Orange, CA

Cream sugar and butter until very light. Add egg; beat well. Sift dry ingredients together. Add flour mixture to sugar mixture alternately with buttermilk, mixing well after each addition. Beat only until well mixed. Stir in nuts and raisins. Line loaf pan with wax paper; bake. Turn out of pan after cooling 5 minutes. Peel off wax paper immediately.

Esther Butz Leonard - Orange, CA

258/CAKES

GINGERBREAD

1/2 cup shortening

1/2 cup sugar

1 well-beaten egg

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1 tsp. baking soda

3/4 tsp. salt

1 1/2 cups flour

1/2 cup molasses

3/4 cup hot water

Yield: 9 small servings

Pan: 9x9" square

Oven: 350°

Bake: 40 minutes

Editor's note: Best ever!

HUMMINGBIRD CAKE

3 cups flour

2 cups sugar

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1 1/2 cups vegetable oil

3 eggs, beaten

1 1/2 tsp. vanilla

1 (8 oz.) can crushed pineapple, undrained

2 cups mashed bananas

2 cups walnuts

Frosting:

1 stick butter or margarine, softened

1 tsp. vanilla

1 box confectioners' sugar

8 oz. cream cheese, room temperature

Yield: 10 generous pieces

Pan: Tube

Oven: 350°

Bake: 1 hour, 15 minutes

Editor's note: Surprising texture and flavor!

Cream shortening and sugar Add well-beaten egg. Mix. Sift together dry ingredients. Add to first mixture alternately with molasses and hot water. Beat until smooth. Bake in greased pan. Serve with whipped cream or topping.

Joan Bentley - East Aurora, NY

Sift dry ingredients into large bowl. Add remaining ingredients and stir; do not beat. Pour into greased tube pan. Bake.

Frosting: Mix ingredients together and beat until smooth; generously frost cake all over.

Esther Stricker - Mishawaka, IN

Kathy Kolb Sauer - Whitefish Bay, WI

CAKES/259

OLD-FASHIONED POUND CAKE

4 1/4 cups sifted cake flour

1/2 tsp. salt

1/2 tsp. nutmeg

1 lb. butter or margarine

2 1/3 cups sugar

6 large small eggs

1/2 tsp. extract of almond

1 tsp. vanilla

Yield: 16 servings

Pan:9x5x3"

Oven: 325°

Bake: 60 minutes or until done

Note: If pan does not measure above size, use 2 pans

Editor's note: Excellent!

ORANGE CANDY CAKE

2 cups sugar

3/4 cup shortening

1 egg

4 cups flour

1/2 lb. orange slices

2 tsp. baking soda

1 tsp. salt

1/2 -1 tsp. cinnamon

1/4 - 1/2 tsp. nutmeg

1 cup sour milk or buttermilk

1 cup cold coffee

2 cups white raisins

1 cup walnuts, chopped

Yield: 2 large loaf cakes

Pan: Bread pans

Oven:325°

Bake: 60 minutes

Note: Good bread-like cake for the holiday season. Freezes well!

Sift flour once; measure and resift twice with salt and nutmeg. In another bowl cream butter; add sugar gradually and cream together until very light and fluffy. Add eggs, one at a time, beating well after each addition. Add sifted ingredients gradually, beating until smooth after each addition. Add flavorings and blend. Pour into greased, paper-lined loaf pan. Bake.

Darnes McGehee - Indianapolis, IN

Beat sugar, shortening and egg until Put 1 cup of the flour into a bowl and cut orange slices into it in small pieces. To creamed mixture, add remaining flour, soda, salt and spices. Gradually add sour milk and coffee. Mix well. Finally, stir in the floured orange mixture, raisins and nuts. Bake in 2 large bread loaf pans.

Edna Brauer - Wausau, WI

ORANGE CAKE

1/2 cup butter, softened

1/2 cup sugar

2 eggs, well beaten

1 Tbsp. lemon juice or vinegar and enough milk to make 1 cup

1 tsp. soda mixed with 2 cups sifted flour

1 cup raisins

Glaze:

1 orange (juice and grated rind)

1/2 cup sugar

Yield: 1 cake

Pan:9x13

Oven: 350°

Bake: 30-35 minutes

Note: Unusual, delightful orange flavor!

PUMPKIN CAKE

2 cups sugar

4eggs

2 cups pumpkin

1 cup oil

1/2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. cloves

Frosting:

3 oz. cream cheese, softened

6 Tbsp. butter or margarine, softened

1 Tbsp. milk

1 tsp. vanilla

1 3/4 cups confectioners' sugar

Yield: 1 cake

Pan: 15xl0xl"

Oven: 350° ·

Bake: 25' minutes·

Editor'snote: Delicious!

Mix all cake ingredients together and beat at medium speed 2 minutes. Pour into greased pan. Bake. Glaze: While cake is baking, stir together the juice, rind and sugar. Pour over cake while still warm and let cool.

Lois Buchholz - North Tonawanda, NY

Mix well the sugar, eggs, pumpkin, oil and vanilla. Stir dry ingredients together and add to first mixture; mix well. Bake in greased and floured pan.

Frosting: Blend cheese, butter, milk and vanilla; add confectioners' sugar. Spread on cake and sprinkle top with nuts, if desired.

Marcille Ansorge - Lincoln, NE

CAKES/261

PECAN CAKE

l lb. butter

2 1/2 cups sugar

6 eggs, separated

2 oz. vanilla extract

1 lb.dates, chopped

8 oz. candied pineapple, chopped

4 cups flour

1 tsp. baking powder

l lb. pecans

Yield: 1 large cake or 3 loaves

Oven: 275°

Bake: 2 1/4 hours in 9x5" pans or 3 hours in tube or bundt pans.

Note: Delicious for Christmas!

EASY POPPY SEED CAKE

2 1/4 cups cake flour

4 tsp. baking powder

1 tsp. salt

1 1/2 cups sugar

1/2 cup poppy seeds (do not soak)

1/2 cup shortening (Crisco)

1 cup skim milk

1 tsp. vanilla

4 egg whites (large)

Filling:

3/4 cup sugar

2 Tbsp. cornstarch

1 1/2 cups milk

4 egg yolks

Yield: 1 layer cake

Pans: 2 (9") round

Oven: 350°

Bake: 30-35 minutes

Note: A birthday special!

Cream butter and sugar. Add egg yolks and vanilla and mix well. Dredge fruit in flour. Add to butter mixture. Sift flour and baking powder and add to mix. Beat egg whites until stiff and add to mixture. Add pecans. Bake in ungreased pan/s until lightly browned.

Norma Reik Porterfield Louisville, KY

Sift dry ingredients; stir in poppy seeds. Add shortening and 2/3 cup milk to dry ingredients. Beat 2 minutes on medium speed with electric mixer. Add vanilla, unbeaten egg whites and remaining 1/3 cup milk. Beat 2 more minutes (batter will be thin). Pour into 2 greased and floured 9" round layer cake pans and bake. Remove from pans and cool. Filling: Mix ingredients together and cook over low heat until thickened. Cool. Spread between layers. Frost with your favorite white frosting or a chocolate whipped cream frosting.

Irene (Draeger) Laude Wittenberg, WI

262/CAKES

RHUBARB UPSIDE DOWN CAKE

5 cups rhubarb, cut up

1 cup sugar

1 pkg. strawberry Jell-0

3 cups miniature marshmallows

1 pkg. yellow cake mix

Whipped topping

Yield: 1 cake

Pan:9x13"

Oven: 350°

Bake: 60 minutes

Editor's note: Unusually good flavor!

FROSTED RHUBARB SAUCE CAKE

1 1/2 cups rhubarb sauce

1/2 cup butter

1 cup brown sugar, packed

1 cup raisins

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. salt

2 cups flour

2 tsp. baking soda

1 cup chopped nuts

Frosting:

2 cups confectioners' sugar

4 Tbsp. hot milk

3 Tbsp. melted butter

1/2 tsp. vanilla

Yield: 1 cake

Pan: 9x9" cake pan

Oven: 350°

Bake: 20-30 minutes

Editor's note: A winner!

Stir together rhubarb, sugar, Jell-0 and marshmallows. Put in bottom of pan that has been lined with waxed paper and oiled.Mix cake mix according to package directions. Pour over rhubarb mixture. Bake. Cool. Turn over on serving tray and peel off paper. Serve with whipped topping.

Mrs. Elmer P. (Mary Ellen) Simon Frankenmuth, Ml

Combine rhubarb sauce, butter, brown sugar and raisins in saucepan. Heat until butter and sugar are dissolved. Let stand to cool. Sift dry ingredients together; stir into sauce mixture thoroughly. Add nuts. Bake in greased cake pan.

Frosting: Mix frosting ingredients until smooth, spread on warm cake.

Linda Strohschein Lohrmann Walla Walla, WA

CAKES/263

UGLY DUCKLING PUDDING CAKE

1 pkg. yellow cake mix

1 pkg. lemon Jell-0 pudding mix (4 serving size)

1 ( 16 oz.) can crushed pineapple and syrup

1 cup Baker's angel flake coconut

4eggs

1/4 cup oil

1/2 cup brown sugar, firmly packed

1/2 cup nuts, chopped

Glaze:

1/2 cup butter

1/2 cup sugar

Small can evaporated milk

11/3 cups coconut flakes

Yield: 1 cake

Pan:9x13"

Oven: 325°

Bake: 45 minutes

Editor's note: Applause!

BLUEBERRY SOUR CREAM CAKE

1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup butter, softened

1 1/2 tsp. baking powder

1 egg

1 tsp. vanilla

1 qt. fresh or frozen blueberries

2 cups sour cream

2 egg yolks

1/2 cup sugar

1 tsp. vanilla

Yield: 8 servings

Pan: 9 or 10" springform pan

Oven: 350°

Bake: 60 minutes

Note: Very good!

Blend all cake ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed.

Pour into greased and floured 9x13" pan. Sprinkle with brown sugar and nuts. Bake. Cool in pan for 15 minutes. Put glaze over top when cool. Glaze: Combine butter, sugar and milk in saucepan. Boil 2 minutes. Stir in coconut flakes; spoon over cake.

Esther Stricker - Mishawaka, IN

Preheat oven to 350° Generously grease springform pan. Combine first six ingredients in a large bowl and mix well. Turn into prepared pan and sprinkle evenly with blueberries Combine sour cream, yolks , sugar and vanilla and blend well. Pour over berries . Bake in center of oven for 1 hour or until edges of custard are lightly browned.

Marty Ruprecht Mattes Roswell, GA

TURTLE CAKE

1 German chocolate cake mix

1 1/2 sticks butter

1/2 cup evaporated milk (small can)

14 oz. bag caramels

1 cup milk chocolate chips

1 cup chopped pecans

Yield: 12-15 pieces

Pan:9x13"

Oven: 350°

Bake: 15 minutes plus 20-30 minutes

Editor's note: Everybody's favorite!

BUTTERCREAM FROSTING

1/2 cup margarine

1/2 cup Crisco

1 cup granulated sugar

1 can (2/3 cup) evaporated milk

1 tsp. vanilla

Yield: Enough for 2 layers, a 9x13" cake or approximately 40 cupcakes.

Editor's note: Delicious!

Mix cake as directed on package. Pour half of batter into greased and floured pan. Bake for 15 minutes. Melt butter, evaporated milk and caramels. Pour over cake while hot. Sprinkle on chips and nuts. Pour remaining cake batter on top and bake 20-30 minutes more.

Doris Fisher - Louisville, KY

Variation: Chewy Caramel Squares. Combine caramels with 1/3 cup evaporated milk in double boiler; keep warm. Combine dry cake mix with margarine, 1/3 cup evaporated milk and nuts. Stir by hand. Press 1/2 dough into baking pan, reserving remaining dough for topping. Bake 6 minutes. Sprinkle chocolate chips over crust; spread caramel mixture over all. Crumble reserved cake mixture over caramel. Bake 15-20 minutes more. Cool. Cut into squares.

Yield: 24 squares

Judy Park- Mt. Pleasant, Ml

Cream margarine and Crisco. Add granulated sugar. Beat in evaporated milk and vanilla until creamy, about 15 minutes.

Lynne Christiansen Schroeder Westland, Ml

Robert

BEACON HILL COOKIES

1 cup semisweet chocolate chips

2 egg whites

1/2 cup sugar

1/2 tsp. vinegar

1/2 tsp. vanilla

3/4 cup chopped walnuts

Yield: 24-30 cookies

Pan: Cookie sheets

Oven: 350°

Bake: 7 minutes

Note: Easy to make.

COCONUT HAYSTACKS

1/2 cup margarine

1 egg

2/3 cup brown sugar

1 1/2 cups flour

1/2 tsp. salt

1/2 cup chopped nuts

1/2 tsp. soda

1/2 cup crushed pineaple, drained

Large marshmallows, halved Coconut

Icing:

1 stick margarine

1/2 cup Crisco

1 cup sugar

1 tsp. vanilla

3/4 cup lukewarm liquid ( 1/2 milk and 1/2 water)

Yield: 3 dozen cookies (approx.)

Pan: Cookie sheets

Oven: 350°

Bake: 10 minutes

Editor's note: Interesting! Really delicious to eat!

DROP/COOKIES/265

Melt chocolate chips over hot water or in microwave. Beat egg whites until soft peaks form. Gradually beat in sugar. Keep beating until stiff peaks form. Beat in vinegar and vanilla. Fold in chocolate and nuts. Drop by teaspoonfuls on greased baking sheets. Do not overbake. Remove immediately.

Eunice (Ullrich) Thanepohn Oswego, IL

Cream together margarine, egg and sugar. Add remaining ingredients. Mix well and drop by 1/2 tsp. on ungreased cookie sheet. Bake. Take out of oven IMMEDIATELY and put 1/2 large marshmallow on each cookie, cut side down. Cool.

Icing: Mix ingredients until creamy, gradually adding the lukewarm liquid. Beat very well.

Frost each cookie and roll in coconut.

Note: Each cookie may be topped with 1/2 candied cherry or an M & M. The coconut may be toasted, if desired.

Mrs. Elmer (Mary Ellen) Simon Frankenmuth, Ml

CARROT COOKIES

1 cup sugar

3/4 cup shortening

1 cup cooled, mashed carrots

1 beaten egg

2 cups flour

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. vanilla

Frosting:

1 cup confectioners' sugar

2 Tbsp. melted butter

1/2 orange (juice and grated rind)

Yield: 4 dozen cookies

Pan: Cookie sheets

Oven: 375°

Bake: 10 minutes

Note: A moist, soft cookie. Children love them!

CHEWY DATE DROPS

2 cups dates

1/2 cup sugar

1/2 cup water

4 cups sifted flour

1 tsp. soda

1 tsp. salt

1 cup butter

1 cup sugar

1 cup brown sugar

3 unbeaten eggs

1 tsp. vanilla

1 cup chopped English walnuts

Yield: 7 dozen

Pan: Cookie sheets

Oven: 375°

Bake: 12-15 minutes

Editor's note: Delicious!

Mix all ingredients together. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake Cool. Frost while warm.

Mrs. Wm. (Hilda Wassmann) Novotny Aurora, IL

Variation: Make a similar cookie with only a few changes. Use 3/4 cup sugar, 1/2 tsp. salt and 1 tsp. lemon extract instead of the vanilla. Press each cookie with a fork before baking. Frost while still warm.

Frosting: Use 2 cups confectioners' sugar, 2 Tbsp. softened butter or margarine and enough orange juice to be of spreading consistency. Add 1 Tbsp. grated orange rind, if desired.

Marilyn (Faust) Albrecht-Rochester, Ml

Cook dates, sugar and water in saucepan until thickened. Cool. Sift together flour, soda and salt. Cream butter and add sugars, gradually. Blend in eggs and vanilla, Beat well. Add dry ingredients, gradually, and mix well. Stir in nuts and date mixture. Drop dough by rounded teaspoonfuls on cookie sheets.

Joyce Rader Fortson South Bend, IN

DROP/COOKIES/267

NUTRITIOUS POPPIN' FRESH COOKIES

2 cups brown sugar

1 cup margarine or butter

2 eggs

2 tsp. vanilla

2 1/4 cups flour

1 tsp. soda

1 tsp. salt

2 cups quick-cooking oats

1 cup semisweet chocolate chips

1/2 cup chopped nuts or sunflower seeds

Optional Ingredients:

1 cup peanut butter

1 cup wheat germ

1 cup flaked coconut

1 cup nonfat dry milk

1 cup combination of above

Yield: 6-7 dozen cookies

Pan: Cookie sheets

Oven: 350°

Bake: 10-15 minutes

Editor's note: Very versatile!

Delicious and nutritious!

Cream sugar and margarine Add eggs and vanilla. Sift dry ingredients and mix in slowly Stir oats in by hand. Stir in by hand ONE optional ingredient, if desired. Finally stir in chips and nuts. Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheets. Bake. Cool one minute before removing from cookie sheet.

Kathy Kolb Sauer - Whitefish Bay, WI

Variation #1: Chocolate Chip-Oatmeal

Cookies: Decrease the sugar to 3/4 cup brown and 3/4 cup white, the salt to 1/2 tsp., the vanilla to 1 tsp and the flour to 2 cups. Add 1 tsp. crunchy peanut butter. Use greased baking sheets. Yield: 5 dozen.

Joyce Rullman Rich - Lomita, CA

Variation #2: Wheaties Cookies: Increase the coconut to 2 cups and the flour to 2 1/2 cups. Add 1/2 tsp. baking powder and 2 cups Wheaties. Decrease salt to 1/2 tsp. and omit oats, chocolate chips, nuts. Bakeat 375° for 10 minutes on greased baking sheets.

Yield: 8 dozen

Marjorie (Kalb) Mccown - St. Louis, MO

Variation #3: Chewy Gems: Use 1 cup brown sugar and 1 cup white sugar, only 1 cup flour and 1/2 tsp salt. Increase the oatmeal to 4 cups and omit the chocolate chips. Add 1 cup each of chopped raisins, dates and pecans. Add 1 cup coconut. Bake on greased cookie sheets. Yield: 4 dozen.

Grace Ford -Traverse City, Ml

SUGARLESS COOKIES

1/2 cup seedless golden raisins

1 cup water

2 Tbsp. Sweet 10 1/2 cup oil

1 egg

1 cup rolled oats

1 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

1 raw apple, shredded Nuts (optional)

Yield: 2 dozen cookies

MONSTER COOKIES

6eggs

1/2 lb. margarine

3 cups ( 1 1/2 lbs.) peanut butter

2 cups sugar

1 lb. brown sugar

4 tsp. soda

2 tsp. vanilla

9 cups quick oats

2 cups chocolate chips

1/2 -1 lb. M & M's

Yield: 6-7 dozen cookies

Pan: Cookie sheets

Oven: 350°

Bake: 12 minutes

Note: Super easy!

Fun to make with the children!

QUICK LEMON COOKIES

1 egg

1 lemon cake mix

2 cups Cool Whip

Confectioners' sugar

Yield: 5 dozen cookies

Bring raisins and water to boil. Let cool. Mix remaining ingredients. Add cooled water and raisins, mixing well. Add nuts. Drop by teaspoonfuls on oiled (or sprayed with Pam) baking sheet. Bake at 400° for 20-25 minutes.

Bernice Holst - Valparaiso, IN

Mix all ingredients together with hands in a large bowl. Drop six large cookies on a cookie sheet. Bake. Do not overbake.

Notes: Nuts, coconut or cereal may be added. As this recipe makes a great many cookies, it may be cut in half.

Diane Ford - Traverse City, Ml

Beat egg; add cake mix and Cool Whip. Mix thoroughly. By teaspoonfuls roll dough in confectioners' sugar. Place on greased cookie sheet and bake in 350° oven for 12-15 minutes.

Mrs. Edward F. Stegman South Bend, IN

270/COOKIES/SHAPED

ORANGE CRISPS

1/2 cup butter

1/2 cup margarine

1/2 cup granulated sugar

1/2 cup brown sugar

1 Tbsp. orange juice

1 egg

1 tsp. grated orange rind

2 1/2 cups sifted flour

1/4 tsp. salt

1/4 tsp. soda

Yield: 7 dozen

Utensil: Cookie press

Pan: Cookie sheets

Oven: 375°

Bake: 10-12 minutes

Editor's note: Light and flavorful. Easy!

RECEPTION COOKIES

3 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup sugar

1 cup softened butter or margarine

2 eggs

1 tsp.vanilla

2 Tbsp. milk

2/3 cup coconut

2/3 cup currants

2/3 cup chopped nuts

1/3 cup finely chopped maraschino cherries

3 cups corn flakes, crushed

Yield: About 5 dozen

Pan: Cookie sheets

Oven: 365°

Bake: 9-10 minutes

Note: Very good!

Cream shortenings with sugars and orange juice; cream well. Add egg and grated rind. Sift flour, salt and soda, adding gradually to creamed mixture. Fill a cookie press . Form cookies on ungreased cookie sheets. Bake until lightly browned.

Note: For lemon crisps, substitute lemon rind and juice.

Kay Hallerberg- Valparaiso, IN

Stir together flour, baking powder and salt. Set aside. In large mixer bowl beat margarine and sugar until light and fluffy. Add eggs and beat well. Stir in vanilla, milk and coconut. Add flour mixture, gradually. Mix well and stir in nuts, currants and cherries. Use level Tbsp. to shape into balls. Roll in crushed corn flakes. Top with bits of maraschino cherries. Bake. Remove immediately onto cooling rack.

Mrs. Paul (Esther) Bierwagen Valparaiso, IN

APRICOT DAINTIES

1/2 cup butter

1/2 cup lard

1 cup sugar

2 egg yolks

1 1/2 tsp. vanilla

1 small orange, juice and rind

3 1/3 cups flour

Apricot jam

Confectioners' sugar

Yield: 36 cookies

Utensil: Biscuit or cookie cutter

Pan: Cookie sheets

Oven: 350°

Bake: Approximately 10 minutes

Notes: Makes any occasion special! Plan ahead! Chill overnight.

CUT-OUT/COOKIES/271

Cream ·butter and lard. Add sugar and cream until light and fluffy. Add egg yolks and mix until well blended. Add vanilla, orange juice and rind. Stir flour into batter a third at a time and mix well after each addition. Place in refrigerator several hours or overnight. Roll dough on floured surface to about 1/8" thick. Cut into 2-2 1/2" circles. Cut small circle out of center of half of circles. Bake. Cool. Spread whole round with apricot jam and place circles with hole in center on top. Sprinkle with confectioners' sugar .

Note: Use hors d'oeuvres cutters to make interesting center holes in half of circles.

Mrs. Clinton (Margarete) Voight Beloit, WI

AUNT MARY SCHLIECHER'S CINNAMON STARS

6 egg whites

1 lb. confectioners' sugar

1 1/2 tsp. cinnamon

1 lb. ground almonds (leave skins on, grind in blender)

Grated rind of 1 lemon 1/2 tsp. ground cloves

Yield: 4 dozen cookies

Utensil: Star cookie cutter

Pan: Cookie sheets

Oven: 300°

Bake: 20 minutes

Notes: A Christmas tradition. Plan ahead! Chill overnight.

Beat egg whites until stiff. Gradually add sugar. Beat for 10 more minutes. Add cinnamon. Set aside 1/2 cup of this mixture for the icing. To the remainder, add ground almonds, lemon rind and cloves. After dough has been mixed well, cover and refrigerate overnight. Take small amount of dough out of the refrigerator at a time. Roll 1/4" thick on pastry cloth. Use confectioners' sugar on the cloth and rolling pin to keep from sticking. Cut out with star cutter dipped in powdered sugar. Spread reserved icing on stars. Place on greased cookie sheet and place a purchased "fancy" silver ball in middle of each star Bake

Mrs. Paul E. (Mildred) Rupprecht and daughter, Mrs. John P. (Georgiana) Schroeder Indianapolis, IN

272/COOKIES/CUT-OUT/SHAPED

MY CHILDREN'S FAVORITE SCOTCH COOKIES

1/2 cup molasses

1 Tbsp. soda

2 1/2 cups sugar

1 1/2 cups shortening

2eggs

1 Tbsp. vanilla

5 cups flour

1/2 tsp. salt

Yield: 7-8 dozen

Utensil: Cookie cutters

Pan: Cookie sheets

Oven: 375°

Bake: 10-12 minutes

Notes: Cookies keep well, if you can hide them! Plan ahead! Refrigerate.

MOM'S DATE CUPS

3 Tbsp. confectioners' sugar

1/2 cup butter

1/4 tsp. salt

1 cup flour

1/2 tsp. vanilla

Date Filling:

1/2 pkg. dates

3/4 cup boiling water

1/2 cup sugar

Yield: 12-15 cups

Pan: Very tiny muffin tins

Oven: 325°

Bake: 15-20 minutes

Editor's note: Be sure to try!

Dissolve soda in molasses. Mix all ingredients together. Refrigerate. Roll out dough on canvas cloth. Dough should be about 1/8" thick. Cut with cookie cutter. Bake. While still warm, cover cookies with thin powdered sugar frosting.

Theresa Schmalz - St. Paul, MN

Cream sugar and butter. Add salt, flour and vanilla. Mix well. Press into tins, making hole in center of each. Bake until golden brown.

Date Filling: Cook ingredients for filling until thick. When cool, fill shells. Variation: Fill with strawberry preserves and whipped cream.

Darla J. Lawson - Denver, CO

DATE PINWHEELS

Filling:

2 1/4 cups dates ( 1# pitted), chopped

1 cup sugar

1 cup water

1 cup pecan pieces

Dough:

1 cup shortening

2 cups brown sugar

3 eggs, well beaten

4 cups flour

1/2 tsp. salt

1/2 tsp. soda

Yield: About 10 dozen

Pan: Cookie sheets

Oven: 375°

Bake: 8-10 minutes

Notes: A delicious cookie!

Freezes well. Plan ahead! Chill.

PREMIUM ICEBOX COOKIES

1 cup sifted light brown sugar

1 cup white sugar

3/4 cup melted butter

3/4 cup melted shortening

3 well beaten eggs

1 tsp. cinnamon

1 tsp. salt

1 tsp. soda

5 cups flour

1 tsp. lemon extract

1 drop maple flavoring

1 cup sliced almonds

Yield: Many!

Pan: Cookie sheets

Oven: 400°

Bake: 8-10 minutes

Notes: Unusually tender!

SLICED/COOKIES/273

Plan ahead! Chill until solid.

Filling: Combine first 3 ingredients and cook over low heat until thick (about 10 minutes). Add pecans and let cool.

Dough: Cream shortening; gradually add sugar and well-beaten eggs. Beat well. Add remaining ingredients and mix well. Chill thoroughly. Divide dough into 2 parts and roll out 1/4" thick Spread each with the date filling. Roll up like a jelly roll. Chill again overnight. Cut into 1/4" slices and bake until golden brown.

Mrs. Erwin (Velma) Franke Ossian, IN

Mix sugars, shortenings and eggs. Add sifted dry ingredients, nuts and flavorings. Knead on board for several minutes; pack solidly in a pan or form into an oblong roll. Chill in refrigerator until solid. Slice very thin. Place on cookie sheet and bake until golden brown.

Note: Go light on the flour. Cookie dough that is chilled needs a minimum of flour.

Irene Laudert Zielske- Morristown, MN

BUTTER PECANS

1/2 cup butter

1/2 cup salad or corn oil

1 cup brown sugar

1 large egg

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 cup chopped pecans

Yield: 50-60 cookies

Pan: Cookie sheets

Oven: 350°

Bake: 8-10 minutes

Notes: A delicious cookie!

Plan ahead. Chill several hours.

CANDIED FRUIT SLICES

1 cup butter

1 cup sifted confectioners' sugar

1 unbeaten egg

1 tsp. vanilla

2 1/4 cups sifted all-purpose flour

1 cup pecan halves

2 cups soft candied cherries, halved

Yield: 7 dozen cookies

Pan: Cookie sheets

Oven: 325°

Bake: 13-15 minutes

Notes: Delicate flavor!

Plan ahead! Must chill twice.

PEPPER NUTS (CHRISTMAS COOKIES)

1/2 lb. butter

1 1/2 lb. light Karo syrup

1/2 tsp. baking soda

1 tsp. hot water

10 cups flour

1 1/8 cups sugar

1/2 lb. ground almonds, not blanched

Cream butter, oil, and brown sugar. Blend in egg and vanilla. Add dry ingredients. Chill dough until firm. Drop rounded teaspoonfuls of dough into chopped pecans. Place on ungreased cookie sheet and flatten with fork or spool* dipped in sugar.

Note: *An empty plastic spool (used for thread) with cut-outs in the top makes an attractive design similar to a cookie press.

Jean (Allett) Johnson - Valparaiso, IN

Cream butter; gradually add confectioners' sugar, creaming well. Blend in egg and vanilla. Add flour; mix well. Stir in pecans and cherries. Chill 1 hour. Divide dough in thirds. Shape into rolls 12" long and wrap in waxed paper. Chill at least three hours. Cut into 1/8" slices and place on ungreased cookie sheets. Bake until delicately brown on edges.

Arlene M. Lind - Anaheim, CA

Boil butter and Karo syrup. Remove from heat and immediately add soda and water. Cool to lukewarm. Mix flour, sugar and almonds into butter mixture. Use hands to mix. Roll dough into long, skinny rolls 12" long, the size of a dime in diameter. Refrigerate. Slice into 1/4" cookies and place on greased cookie sheets.

(Continued on next page)

Yield: A bunch!

Pan: Cookie sheets

Oven: 400°

Bake: 10 minutes

Notes: Students devour 'em! Plan ahead! Refrigerate.

WALNUT HORNS

Dough:

1/2 lb. butter

1/2 lb. cottage cheese (small curd)

1/2 cup heavy cream

11/2 cups flour

Filling:

1/2 lb. chopped walnuts

1 cup sugar

1 Tbsp. cinnamon Egg yolk

Yield: 3 dozen (2") horns

Notes: Interesting shape, flavor! Plan ahead! Chill 2 hours.

CHOCOLATE CHRISTMAS COOKIES

3 1/2 squares unsweetened chocolate

1 cup butter

2 cups sugar

2 eggs (beat whites)

Vanilla to taste

2 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

Yield: Many

Pan: Cookie sheets

Oven: 350°

Bake: 8-10 minutes

Notes: For fans of chocolate! Plan ahead! Chill overnight.

SHAPED/COOKIES/27 5

(Continued)

Note: Mix dough the day before Thanksgiving and bake just before Christmas!

Jackie Jungemann - Austin, TX

Dough: Cream butter and cheese; add heavy cream and flour and mix well. Shape into a l;>all. Chill in wax paper for 2 hrs. Roll and cut into pie slices. Filling: Mix walnuts, sugar and cinnamon together. Fill slices of dough with a teaspoon of filling and roll into horns. Brush top with egg yolk and bake on ungreased cookie sheet at 350° for 30 minutes.

Mrs. Ray (Dorothy) Schram Milwaukee, WI

Melt chocolate; add butter, sugar and mix thoroughly. Add eggs, vanilla and beat well. Add dry ingredients and chill overnight. Roll into balls the size of a small olive. Roll each ball in granulated sugar and bake on greased baking sheet. Cookies will rise, then drop into a flat cookie.

Note: If desired, green or red sugar may be added when rolling the cookies.

Sara Lerch Dausch - Baldwin, MD

ICE CREAM KOLACKY ( AMAN'S SPECIALTY)

4 cups flour

2 Tbsp. sugar

1 lb. butter or margarine

1 pint vanilla ice cream

1 (21 oz.) can cherry pie filling (or any kind of preserves)

Shaker of confectioners' sugar

Yield: 10 dozen cookies

Pan: Baking sheet

Notes: Colorful "finger food".

Plan ahead! Chill overnight.

LACY OATMEAL COOKIES

1/2 cup margarine

11/2 cups quick-cooking oats

3/4 cup sugar

1 Tbsp. flour

1 tsp. baking powder

1 egg

1 tsp. vanilla

1/2 cups pecans, chopped fine

Yield: About 4 dozen

Pan: Cookie sheets

Oven: 350°

Bake: 8-10 minutes

Notes: Good texture!

Plan ahead! Chill thoroughly.

PHILADELPHIA CREAM CHEESE BALLS

1/2 cup sugar

1/4 cup butter

3/4 cup shortening

1 (3 oz.) package cream cheese

1 1/2 cups flour

1/4 cups chopped nuts (optional)

1/4 cup sugar

Yield: 45-50 cookies

Notes: A mar,:velous ffavor!

Plan ahead! Chill.

Blend flour with sugar. Cut in butter or margarine until mixture resembles fine meal. Add slightly softened ice cream and blend. Place in covered container and chill overnight. Drop by teaspoonfuls on greased baking sheet and make indentations with thumb. Fill with 1 cherry and/or juice from pie filling. Bake at 350° for 13 minutes. Sprinkle on confectioners' sugar to "dress up" cookies.

Lester and Eve (Koschmann) Malzahn Melrose Park, IL

Melt margarine and pour over oats. Blend well. Mix sugar, flour, baking powder and add to oatmeal mixture. Add beaten egg and vanilla; mix again, adding pecans. CHILL THOROUGHLY. Mixture will be stiff. Form into very small balls as cookies will spread while baking. Place on foil-lined baking sheet and bake. Let cool slightly before removing from cookie sheet.

Mrs. Allen (Irma) Yoder - St. Louis, MO

Mix first 5 ingredients together and chill. Form into balls. Roll in mixture of sugar and nuts. Press with fork. Bake at 350° for 15 minutes.

Beverly Piere Sather Bloomington, MN

APRICOT CRUMB BARS

1 cup apricots, ground fine

1 cup water

1 cup sugar

2 cups flour

1 1/2 cups oatmeal

1 tsp. soda

1 cup brown sugar

3/4 cup butter

Yield: 24 squares

Oven: 375°

Bake: 20-25 minutes

Editor's note: Tasty! Easy to prepare!

DATE AND COCONUT BARS

1/4 cup melted butter

1 cup sugar

2 eggs, well beaten

1 tsp. vanilla

3/4 cup sifted flour

1/4 tsp. salt

1/4 tsp. baking powder

1 cup chopped dates

1/2 cup shredded coconut

Confectioners' sugar

Yield: 3 1/2 dozen bars

Editor's note: A special treat!

CHEWY CARAMEL SQUARES

1 ( 14 oz.) package light Kraft caramels

1 small can evaporated milk, divided

1 German chocolate cake mix

3/4 cup margarine, melted

1 cup nuts (optional)

1 (6 oz.) package chocolate chips

Yield: 24 servings

Pan:9x13"

Oven: 350°

Total baking time: 21-26 minutes

BARS/COOKIES/277

Note: A delicious little treat!

Put apricots, water and sugar in pan and boil until thick. Set aside to cool. Mix together the flour, oatmeal, soda and brown sugar. Cut butter into this dry mixture. Place 1/2 of the flour mixture in a glass baking dish and pour the apricot mixture over the top. Cover with the rest of the flour mixture and press down slightly to firm. Bake until light brown. Cut into squares.

Irma Hoelty-Nickel - Valparaiso, IN

Mix melted butter and sugar, eggs and vanilla . Add dry ingredients, then dates and coconut. Mix well together. Bake in greased llx14" pan at 350° for 30 minutes. Cut in strips and roll in confectioners' sugar.

Beulah Dunn - Baltimore, MD

Combine caramels and 1/3 cup evaporated milk and melt in double boiler on low heat. Keep warm.

Combine cake mix, margrine, 1/3 cup milk and nuts. Stir by hand until dough stays together. Press half of dough in baking pan, reserving remaining dough for topping. Bake for 6 minutes; remove from oven. Sprinkle chocolate chips over crust; spread caramel mixture overall. Crumble reserved cake mixture over caramel. Bake for another 15-20 minutes. Cool and cut into squares.

Judy Park - Mt. Pleasant, Ml

278/COOKIES/BARS

BANANA BARS

1 1/2 cups sugar

1/2 cup margarine, softened

2 eggs

1 cup dairy sour cream

3 large ripe bananas, mashed

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

2 cups flour

Creamy Frosting:

1/4 cup margarine

2 cups confectioners' sugar

3 Tbsp. sour cream

Yield: About 30

Pan: lOx.15" (jelly roll)

Oven: 375°

Bake: 20-25 minutes

Editor's note: A family favorite!

JOANNE'S CHOCOLATE BROWNIES

2 cups sugar

1/2 cup sour cream

2eggs

2 cups flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 lb. margarine

1 cup water

3 tsp. cocoa

Frosting:

1/4 lb. margarine

3 1/2 Tbsp. cocoa

6Tbsp. milk

1 lb. powdered sugar

1 tsp. vanilla

1 cup chopped pecans (optional)

Yield: Approximately 3 dozen

Pan: Jelly roll

Oven: 350°

Bake: 25-30 minutes

Note: Delicious!

Cream sugar and margarine. Add eggs, sour cream and mix well. Add bananas, vanilla, all dry ingredients and mix well. Spread dough in greased and floured baking pan and bake. Frost when cool.

Creamy Frosting: Melt margarine in saucepan. Remove from heat and add sugar and sour cream. Beat with mixer• until creamy.

Sharon (Franzen) Hersemann Valparaiso, IN

Cream together the sugar, sour cream and eggs. Sift the flour, baking soda and salt and add to the creamed mixture. Heat the oleo, water and cocoa until it boils. Add to above mixture. Pour into jelly roll pan and bake.

Frosting: While brownies are baking, heat the oleo, cocoa and milk; melt together. Remove from heat and quickly add the powdered sugar, vanilla and pecans and mix. Ice the brownies while frosting is hot. Chill until set.

Note: One of mom's special recipes which she prepared with love for us.

Joanne Miller- Glenview, IL

Submitted by Kathryn '81 and Douglas '84.

OATMEAL BROWNIES

1/2 cup butter, softened

11/4 cups brown sugar, packed

1 1/3 cups quick or old-fashioned oats, uncooked

1 1/3 cups flour

2 eggs

1/2 cup chocolate, butterscotch or peanut butter chips

1/2 cup chopped nuts (optional)

2 tsp. vanilla

3/ 4 tsp. salt

3/4 tsp. soda

Yield: Approximately 24 bars. Note: A nutritious snack.

COFFEE SNACK BARS

1 cup sugar

1/2 cup margarine

2 eggs

1/2 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

11/2 cups flour

2/3 cups strong coffee

3/4 cup chocolate chips

Yield: About 2 dozen

GOOEY BARS

1 ( 18 1/2 oz.) yellow cake mix

1/2 cup margarine, melted

1 egg

8 oz. cream cheese, softened

1 lb. confectioners' sugar

2 eggs, beaten

Yield: 10-12 servings

Pan: 9x13" baking pan

Oven: 350°

Bake: 35-45 minutes

Note: Very rich!

BARS/COOKIES/279

In one large bowl beat together butter and sugar until well blended. Add remaining ingredients; mix well. Spread into greased 9x13" pan. Bake at 350° for 25 minutes. Cool and cut into bars.

Karyn (Eesley) Kiefer- Mt. Pleasant, Ml

Cream sugar, margarine and eggs. Stir in dry ingredients and coffee. Pour into well-greased 9x13" pan. Sprinkle chocolate chips over the top. Bake at 350° for 25-30 minutes

Note: Can be frosted, but delicious · plain.

Marilyn Plude - Beloit, WI

Combine cake mix, margarine and 1 egg. Pat into greased 9x13" baking pan. Beat together the cream cheese, 2 eggs and confectioners' sugar, reserving a small amount of sugar to sprinkle over the top before baking. Pour cheese mixture over first mixture; sprinkle with sugar and bake until lightly browned. Cool and cut into squares.

Pat llten - Leawood, KS

Lynne (Robbins) Glick-Los Angeles, CA

Mrs. Larry (Dot) Franzen - Peoria, IL

280/COOKIES/BARS

FRUIT FINGERPIES

Crust:

1 cup flour

1/3 cup sugar

1/2 cup butter, softened

1/2 cup chopped pecans

Filling:

1/4 cup butter, melted

1/4 cup honey

2eggs

1 cup cored, peeled and chopped apples

1 cup chopped dates

1/4 cup chopped pecans

1 Tbsp. grated orange peel

Yield: 2 dozen bars

Pan: 9" square

Oven: 350°

Bake: Crust 10-15 minutes , with filling 25-30 minutes more.

Editor's note: Tasty morsels!

HARVEST BARS

Crust:

11/4 cups sifted flour

1/2 cup butter

1/2 cup brown sugar, packed

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. cloves

Topping:

1 cup brown sugar, packed

1 cup chopped pecans

2 eggs, beaten

2 Tbsp. flour

1/2 tsp. baking powder

1 tsp. vanilla

Yield: 36 bars

Note: Nice to have on hand. Good dessert!

Crust: In 1-quart mixer bowl combine all ingredients for crust except pecans. Beat at low speed until mixture resembles small peas. Stir in nuts; press evenly into baking pan Bake until edges are lightly browned.

Filling: In same bowl combine butter, honey and eggs; blend at low speed until combined. Stir in remaining ingredients; pour over crust. Bake until filling is lightly browned.

Mrs. Gene C. Bahls - Bourbonnais, IL

Crust: Mix together all ingredients and bake in 9" square pan for 15-17 minutes.

Topping: Beat well all ingredients and pour over hot crust. Bake until top is set and brown (30-35 minutes) .

Mrs. Otto H. (Hazel) Muenter South Bend, IN

BARS/COOKIES/281

MIXED NUT BARS

Crust:

1 1/2 cups flour

3/4 cup brown sugar, packed

1/2 cup butter or margarine

1/4 tsp. salt

Topping:

1 ( 13 oz.) can mixed nuts

1 (6 oz.) pkg. butterscotch chips

1/2 cup white corn syrup

2 Tbsp. butter or margarine

Yield: Approximately 30 bars

Pan:9x13"

Oven: 350°

Total baking time: 20-25 minutes

Editor's note: Excellent!

YELLOW TOPS

Crust:

1/2 cup butter or margarine

1 cup flour

1/2 cup brown sugar

Filling:

1/2 cup coconut

1/2 cup brown sugar

1 cup chopped nuts

2 egg whites

2 Tbsp. flour

1/2 tsp. baking powder

1/2 tsp. salt

Frosting:

2 egg yolks

Confectioners' sugar

Yield: 24-36 bars

Pan:9x13"

Oven: 350°

Total baking time: 25-27 minutes

Editor's note: Very good!

Crust: Mix together crust ingredients and pat into greased pan. Bake for 10-15 minutes

Topping: Sprinkle nuts on top of crust. Melt butterscotch chips, corn syrup and butter together over low heat. Pour over nuts and crust and bake an additional 10 minutes. Cool and cut into bars.

Beverly (Glick) Fricke Minneapolis, MN

Crust: Mix the three ingredients, working them smooth. Press in pan and bake for 8-10 minutes.

Filling: Mix filling ingredients and spread over baked crust. Bake 17 minutes.

Frosting: Thicken 2 egg yolks with confectioners' sugar and frost. Cut into bars.

Adah Drews - Reseda, CA

282/COOKIES/BARS

HERMITS

1 cup sugar

1/2 cup salad oil

3 cups flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/2 tsp. salt

1 tsp. soda

1/2 cup milk

1/2 cup molasses

3/4 cup raisins or dates

1/2 cup nutmeats

Yield: 50 (1 1/4x2") squares

Pan size: 10x15xl"

Oven: 350°

Bake: 20 minutes

LEMON CHEESE BARS

1 Duncan Hines yellow pudding cake mix

2eggs

1/3 cup oil

1 (8 oz.) pkg. cream cheese

1/3 cup sugar

1 tsp. lemon juice

Yield: 24-30 bars

Pan:9x13"

Oven: 350°

Total baking time: 30 minutes

Editor's note: Super easy!

LEMON MERINGUE BARS

1/2 cup softened butter or margarine

1/2 cup sugar

2 egg yolks

1 1/4 cups sifted a 11-pu rpose flour

1/4 tsp. salt

2 tsp. grated lemon peel

2 Tbsp. lemon juice

2 egg whites

1/3 cup sugar

In a large mixing bowl mix together sugar and oil. Add sifted dry ingredients alternately with milk and molasses. Add raisins or dates and nutmeats. Mixture will be very thick. Spread on greased baking sheet. Bake.

Note: Hermits pack nicely into goodie boxes that go off to college!

Marilyn Spring - Valparaiso, IN

Mix dry cake mix with 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly into ungreased baking pan. Bake 15 minutes. Beat cheese, sugar, eggand lemon juice until fluffy. Spread over baked layer. Sprinkle with reserved crumbs and bake another 15 minutes. Cut into bars when cool.

Mrs. George (Marilynn) Bragg Las Alamitos, CA

Heat oven to 350°. Grease 8" square baking pan. Cream butter or margarine and 1/2 cup sugar until light and fluffy. Beat in egg yolks. Sift flour and salt together; stir into egg yolk mixture. Stir in lemon peel and juice. Spread evenly in prepared pan. Bake 15-20 minutes or until light brown. Remove from oven. Increase oven heat to 400°. Beat egg whites until foamy. Beat in 1/3 cup

(Continued on next page)

Yield: 16 bars

Pan: 8" square

Bake: 350° for 15-20 minutes then 400° for 5-7 minutes

Editor's note: Del ightfu I!

BARS/COOKIES/283

(Continued)

sugar gradually. Continue beating until meringue forms stiff, glossy peaks; spread over baked layer. Bake 5-7 minutes or until light brown. Cool. Cut into squares.

Mrs. Charles (Joan) Brophy Louisville, KY

TOFFEE SQUARES

1 cup butter

1 cup sugar

1 egg yolk

2 cups flour

1 egg white

Chopped walnuts

Yield: 70-80 squares

Pan size: 10x15"

Oven: 350°

Bake: 25-30 minutes

Editor's note: Quick and easy!

CHOCOLATE - PECAN DESSERT BARS

1 pkg. crescent rolls (refrigerated)

3/4 cup butter

3/4 cup brown sugar

1 1/2 cups pecans

3 oz. chocolate chips

Yield: Amount can vary.

Pan: Jelly roll

Oven: 350°

Bake: 15 minutes

Editor's note: Good!

Cream butter and sugar. Add yolk of egg and mix well with fingers. Add flour, gradually, mixing with fingers until well mixed. Pat on cookie sheet to less than 1/4" thick and spread unbeaten egg white on top. Sprinkle with chopped nuts and bake . Cut while warm.

Marie A. Collins - LaPorte, IN

Spread rolls to fit jelly roll pan making sure all seams are closeo. Melt butter, add brown sugar and boil 1 minute. Pour quickly over rolls and add pecans. Bake. Remove and immediately place chocolate chips over hot mixture and swirl. Cool and cut into bars.

Kathie Buehrle Taylor - Olney, MD

284/COOKIES/BARS

PUMPKIN BARS

4eggs

2 cups sugar

2 cups (#303) can pumpkin

3/4 cup melted butter or margarine

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1 cup chopped nuts

Frosting:

3 oz. cream cheese

6 Tbsp. butter

1 tsp. vanilla

1 Tbsp. light cream or milk

3 cups confectioners' sugar

Yield: 35 (2x2") bars

Pan: 10 1/2 x 15 1/2 x 1"

Oven: 325°

Bake: 25-35 minutes

Editor's note: A favorite!

RAISIN BARS

1 cup raisins

1/2 cup shortening

1 cup sugar

1 egg, beaten until fluffy

2 cups sifted flour

1 tsp. baking powder

1/2 tsp nutmeg

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. salt

1 cup chopped nuts

Yield: Approximately 24 bars

Pan:9x13"

Oven: 350°

Bake: 25-30 minutes

Editor's note: Nice spicy flavor!

Mix eggs , sugar , pumpkin and butter together . Add flour , baking powder baking soda, cinnamon and nuts. Pour batter into buttered and floured pan Bake

Frosting: Mix all ingredients with electric mixer until smooth . Spread on cooled bars

Trudy Jordan Weil - Appleton, WI

Cover raisins with water and cook until tender, about 5 minutes. Drain, reserving 3/4 cup of the liquid. Cream shortening, sugar, egg and raisin liquid. Next, mix flour and other dry ingredients into the creamed mixture. Finally, add and mix in the raisins and nuts. Spread into greased and floured pan Bake May be frosted and cut into servingsize pieces when cool.

Edna Brauer - Wausau, WI

BARS/COOKIES/285

RHUBARB BARS

Crust:

1 cup flour

5 Tbsp. confectioners' sugar

1/2 cup butter

Topping:

1/4 cup flour

1 cup sugar

3/4 tsp. salt

2 beaten eggs

2 cups finely chopped rhubarb

Yield: 32 bars

Pan: 7xll"

Oven: 350°

Total baking time: 45 minutes

ZUCCHINI BARS

3/4 cup butter or margarine

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2eggs

1 tsp. vanilla

1 3/4 cups flour

1 1/2 tsp. baking powder

2 cups shredded zucchini

1 cup coconut

3/4 cup finely chopped walnuts

Frosting:

1 cup confectioners' sugar

2 1/2 Tbsp. milk

1 1/2 Tbsp. butter

1 tsp. vanilla

1/2 tsp. cinnamon

Yield: 1 sheet cake panful

Oven: 350°

Bake: 40 minutes

Editor's note: Interesting flavor and texture!

Crust: Sift flour and sugar together into bowl. Cut in butter as for pie crust. Blend and press into baking pan. Bake 15 minutes

Topping: Blend flour, sugar and salt. Add beaten eggs and rhubarb all at once. Mix and spread over crust . Return to oven for about 30 minutes.

Note: Do not over-beat eggs. Mixture has the illusion of custard pie

Lillian Seidelman - Marseilles, IL

Cream butter in medium-sized bowl until light and fluffy. Gradually beat in sugars and add eggs one at a time. Beat in vanilla. Stir in flour, baking powder zucchini, coconut and walnuts . Spread evenly in a well-greased sheet cake pan . Bake. Frosting: Beat together all ingredients and frost while warm.

Kathie Buehrle Taylor - Olney, MD

AUNT SUSAN'S UNUSUAL CANDY

1/4 cup butter

1 1/2 cups pecan halves

3 ( 4 oz.) bars German sweet chocolate

1 Tbsp. butter

11/2 lbs. marshmanows (cut in halves)

Yield: 3 dozen pieces

Preparation: 20 minutes

Pan size: 9x13"

Oven: 325° for toasting

Editor's note: Unusually good!

Melt 1/4 cup butter in 9x13 " pan. Put in pecans and toast 10 minutes in 325° oven . While pecans are cooling, melt chocolate in double boiler; add 1 Tbsp. butter and blend Drop in marshmallows and melt partially (for marbeled effect) or completely. Pour over nuts and cool before cutting .

Jane Rudolf - Owatonna, MN

'

CREME DE MENTHE SQUARES

11/4 cups butter or margarine, divided

1/2 cup unsweetened cocoa powder

3 1/2 cups sifted confectioners' sugar, divided

1 egg, beaten

1 tsp. vanilla

2 cups graham cracker crumbs

1/3 cup green creme de menthe

1 1/2 cups semisweet chocolate chips

Yield: 96 small squares

Cooking: 25 minutes

Chill: 2-3 hours

Pan size: 9x13"

Note: Tastes much like After

Eight chocolate mints! Colorful for Christmas tray!

Bottom layer: In saucepan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended Remove from heat; add 1/2 cup of powdered sugar , the egg and vanilla . Stir in graham cracker crumbs; mix well. Press into bottom of ungreased 9x13" baking pan.

Middle layer: Melt another 1/2 cup butter. In small mixer bowl combine melted butter and creme de menthe. At low speed beat in remaining 3 cups powdered sugar till smooth. Spread over chocolate layer Chill 1 hour.

Top layer: In small saucepan combine remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat till melted. Spread over mint layer. Chill 1-2 hours Cut in small squares; store in refrigerator or freezer.

Lapriel Holst Schwan - Stow, MA

CANDY/CONFECTIONS/287

CARAMELS

1 lb. dark brown sugar

1 ( 16 oz.) bottle light Karo syrup

1/2 lb. real butter

1 ( 14 oz.) can Eagle Brand sweetened condensed milk

Yield: 6-7 dozen squares

Boil: Exactly 16 minutes

Pan size: 9x13" or 10x14"

Wrapping: Wax paper or plastic wrap squares.

Grease pan with butter and set aside. Mix all ingredients in heavy pan ; place over medium heat and bring to boil , stirring constantly. Set timer for 16 minutes at time candy starts to boil. Boil exactly 16 minutes or to 245°-250° if using candy thermometer. Pour into greased pan. Let stand until warm . Cut into squares and wrap.

Note: When pouring candy into pan to cool, be careful not to scrape pan sides. Slide sharp knife blade in butter or oleo before cutting , or use a pizza cutter.

Mary Anson Moore - Valparaiso, IN

PEANUT BONBONS

2 cups sifted confectioners' sugar

1 cup graham cracker crumbs

3/4 cup chopped nuts

1/2 cup flaked coconut

1/2 cup butter or Crisco

1/2 cup peanut butter

11/2 cups semisweet chocolate bits

3 Tbsp. butter

Yield: 30 bonbons

Time: 45-60 minutes

Note: Easy! Tasty! Attractive!

REESE SQUARES

1/2 lb. ole9, melted

1 cup graham cracker crumbs

1 cup crunchy peanut butter

l lb. confectioners' sugar

12 oz. chocolate chips

Pan size: 9x13"

Refrigerate: About 1 hour

Preparation: Quick and easy!

In bowl combine first four ingredients. In small saucepan melt 1/2 cup butter or Crisco and peanut butter. Pour over dry ingredients in bowl and blend until well moistened. Shape into 1" balls . Melt chocolate bits and 3 Tbsp. butter in another saucepan over low heat. Spear balls on toothpicks; dip into melted chocolate. Place on wax paper and cool. Store in tightly covered container in cool place.

Martha Bubeck Schmidt - Madison, WI

Mix all ingredients together and spread in 9x13" buttered pan . Melt chocolate chips and spread over top. Cover and refrigerate until set (about 1 hour). Cut into squares.

Ruth Russler - Dayton, OH

MILLIE'S SEMISWEET FUDGE

3 cups sugar

2/3 cup Hershey's cocoa

1/8 tsp. salt

3 Tbsp. white Karo syrup

1 cup milk (part may be halfand-half or cream)

1/3 cup butter

1 tsp. vanilla

1/2 cup chocolate chips

1/2 cup miniature marshmallows

1/2 cup chopped pecans or English walnuts

Yield: 48 squares

Pan size: 9x13"

Hint: Use candy thermometer.

Note: Mild chocolate flavor.

Mom's creation!

NEVER-FAIL CHOCOLATE FUDGE

1 lb. confectioners' sugar

1/2 cup cocoa

1/4 tsp. salt

6 Tbsp. butter

4 Tbsp. milk

1 Tbsp. vanilla

1 cup chopped pecans or walnuts (optional)

Yield: 30 bite-size pieces

Pan size: 8" square

Preparation: Quick and easy!

WHITE FUDGE

2 cups sugar

2/3 cup milk

1 cup peanut butter

1 cup marshmallow cream

1 tsp. vanilla

Yield: 2 dozen pieces

Pan size: 8" square

Note: Use candy thermometer. Correct temperature is very important!

Stir together and cook sugar, cocoa, salt, syrup, milk , butter and vanilla Boil until mixture reaches soft-ball stage. Remove from heat and add chocolate chips and marshmallows . Let cool to 110° Add nuts and beat by hand until fudge thickens. Pour into greased 9x13" pan and cut into squares when completely cooled.

Jean Tyler Ehrman - Fort Wayne, IN

Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in a buttered 8" square pan. Cut in squares when cool and store in refrigerator.

Rhonda Burbrink - Columbus, IN

Cook sugar and milk in saucepan to 235° or soft-ball stage. If a mediumhot setting is used, it is not necessary to stir once the milk and sugar have been mixed. Cool for 10 minutes or to 175° . Add remaining ingredients and blend Pour into buttered 8" square pan immediately. Cool before cutting.

Diane Robinson Mehl - Louisville, KY

TWO SISTERS' FRUIT 'N NUT

12 oz. dried apricots

8 ozs. dates

8 ozs. raisins

8 ozs. walnuts, finely chopped 1/2 cup (scant) orange juice concentrate

18 ozs. real chocolate chips

3 Tbsp. liquid oil (not butter or margarine)

Yield: 85-100 candies

Preparation: Approximately 1 1/2 hours

Refrigerate: Several hours

Note: Nestled in tiny petits fours cups these candies make a super gift!

Put apricots, dates and raisins through food grinder. Add nuts. Moisten with orange juice concentrate. Form into balls about 1/2" in diameter and place on wax paper on cookie sheets. Refrigerate or freeze for severa I hours. Melt chocolate chips and oil in doubleboiler over hot (not boiling) water. Do not allow water to boil! Be very careful that no water gets into chocolate. The smallest amount will cause the chocolate to thicken. Stir until smooth. Remove from the refrigerator a few balls at a time. Spear ball with thin skewer and dip ball into hot chocolate, using spoon to help cover entiresurface. Work quickly; set skewer gently on waxed paper and pull loose. Swirl top of chocolate with tip of skewer. When completely hardened, put each chocolate in tiny petits fours cups.

Marie Hasz Geesa - Doraville, GA

TURTLES

1 1/2 cups pecan halves

1 ( 14 oz.) pkg. vanilla caramels

5 ( 1 1/2 oz.) bars milk chocolate

Yield: 4 dozen pieces

Pan: Baking sheet

Oven: 300°

Bake: 7 minutes

Preparation: Quick and easy!

Wrapping: Wax paper or plastic wrap squares.

Arrange groups of 3 or 4 pecan halves 2" apart on greased baking sheet. Top each group with one caramel. Bake until caramels soften. Top each turtle with one milk chocolate square while still warm. Spread when melted. Note: If pecan half is large, use only one.

Fran (Hannusch) Borcherding Lincoln, NE

BABY RUTH BARS

1/2 cup white sugar

1/2 cup brown sugar

1 cup corn syrup

1 cup peanut butter

6 cups corn flakes

1 cup salted peanuts

1 large Hershey bar

Yield: 81-127 squares

Preparation: Quick! No baking!

Editor's note: So good!

BUTTERSCOTCH COOKIES (NO BAKE)

1 (6 oz.) package butterscotch morsels

1/4 cup peanut butter

3 cups corn flakes

Yield: 18-20 cookies

Note: May make ahead and chill.

COCONUT BALLS (NO BAKE)

1 stick margarine

1 cup sugar

1 cup chopped dates

1/2 cup golden raisins

1 egg

2 cups Rice Krispies

1/2 cup chopped nuts

1 tsp. vanilla

Coconut

Yield: 5-6 dozen balls

Editor's note: Real goodies! Plan ahead. Needs to chill.

Bring to boil white and brown sugars and corn syrup. Add peanut butter, corn flakes and salted peanuts.

Press into 9" square or 9x13" pan. Melt Hershey bar and spread over top. Cut into 1" squares.

Mrs. Elmer P. (Mary Ellen) Simon Frankenmuth, Ml

Melt morsels in double boiler; add peanut butter, stir and let cool. Crush corn flakes and add to mixture. Drop on cookie sheet and refrigerate until ready to serve.

Helen Kolterman - Saginaw, Ml

Melt margarine; add sugar, dates, raisins and egg. Cook over low heat about 10 minutes. Remove from heat, adding rest of ingredients except coconut. Stir together and cool slightly. Make balls, a heaping tsp. each, and roll in coconut. Place on wax paper and chill.

Evelyn Galow Leinberger- Bay City, Ml

Variation: Date Balls. Reduce sugar and shortening (use butter) to 1/3 cup each. Reduce dates to 1/2 cup and omit the egg, vanilla and coconut. Roll balls in confectioners' sugar. Yield: 40 balls.

lone Giles - Council Bluffs, IA

292/CONFECTIONS

CRUNCHY GRAHAMS

1 1/2 packets graham crackers (club or soda may be used)

1 cup butter (or half butter and half margarine)

1/2 cup white or light brown sugar

1 cup chopped pecans, peanuts or coconut

Yield: 60

Pan: Jelly roll

Oven: 350°

Bake: 10 minutes

Editor's note: Quick to fix!

Almost like candy. Great for student get-togethers!

SARAH'S CONFECTIONS

1 1/2 cups graham cracker crumbs

1 (6 oz.) package chocolate chips

1 can sweetened condensed milk

1/2 cup nutmeats

Confectioners' sugar

Yield: 24 squares

Pan size: 8x9"

Oven: 350°

Bake: 20 minutes

Editor's note: Quick and easy!

"NO SUGAR" COOKIES (SPECIAL DIET)

3/4 cup Bisquick

1 envelope D-Zerta butterscotch pudding

2/3 cup dates

1 beaten egg

3 Tbsp. oil

1/4 tsp. maple or rum flavoring

1/2 cup chopped nuts

Yield: 1 1/2 dozen

Pan: Cookie sheets

Oven: 350°

Bake:8-10minutes

Place whole crackers side-by-side in jelly roll pan. Melt butter; add sugar and cook 2 minutes, stirring constantly. Add nuts; pour over crackers and bake. Score while warm on the cracker lines so that each cookie is 1/2 cracker.

Cindy Maas Johnson - Arlington, TX

Mrs. Albert Kuhlmann - Jacksonville, FL

Mrs. Eugene Moldenhauer - LaPorte, IN

Mix first 4 ingredients in bowl and pour into greased pan. Bake. Cool. When totally cooled, cut in squares and shake in bag with confectioners' sugar.

lone Giles - Council Bluffs, IA

Mix all ingredients in order given. Form into medium size balls. Place on cookie sheet and flatten with fork. Bake.

Ruth Petzold - Holland, Ml

CONFECTIONS/293

PEANUT BUTTER DROPS

1 1/2 Tbsp. cooking oil

1/4 cup popping corn

1/2 cup honey

1/2 cup chunky peanut butter

1/2 cup grated coconut

Yield: About 20 confections

Serving suggestion: Great for birthday or Halloween party

Preparation: Make, chill 1 hour before serving.

Pop popcorn in heavy, medium-sized pot in hot oil until all kernels have popped. Remove from heat and spread popcorn on an 8" square baking dish. Pour half of honey into small saucepan and cook over medium heat for 1 minute. Add peanut butter and cook over low heat for 3-5 minutes, stirring occasionally until mixture is smooth and dark. Remove from heat and stir in remaining honey, adding a drop or two of oil, if necessary, to make a soft paste. Dot peanut butter paste over popcorn and mold into small packed balls about the size of golf balls. Roll in coconut and place on serving dish.

Note: In place of coconut, popcorn drops may be rolled in ground pecans or walnuts and topped with sesame seeds.

Mrs. Paul (Gladys) Mielke - Berkeley, IL

FORTIFIED POPCORN

2 qts. popped popcorn

2 cups whole nuts

1 cup sunflower seeds

1 cup sugar

1/3 cup water

1/3 cup honey

1/4 cup oleo

1 Tbsp. vanilla

1/4 tsp. salt

1/2 cup wheat germ

Yield: 2 qts. (plus) popcorn

Pan size: (2) 10x15" pans

Oven: 300°

Bake: 30 minutes

Note: A real dorm pleaser!

In large bowl toss together popcorn, nuts and seeds. Set aside.

In 2-qt. saucepan stir together sugar, water and honey. Cook together over medium heat until syrup reaches 250° or when a drop in cold water forms a ball and holds shape. Add oleo and stir until melted. Stir in vanilla, salt and wheat germ. Pour syrup over popcorn mixture and toss together until evenly coated. Spread in 2 buttered pans. Bake uncovered in 300° oven for 30 minutes. Stir once after 15 minutes. Turn out of pan and spread on foil to cool. Store in airtight container for up to 2 weeks.

Trudy Jordan Weil -Appleton, WI

294/CONFECTIONS

NIBBLE PUFFS

6 cups puffed wheat cereal

2 cups unsalted peanuts

1/4 cup toasted sesame seeds (optional)

1/2 cup brown sugar, packed

1/4 cup honey

1/4 cup butter or margarine

Yield: 9-10 cups

Pan size: 1 lx14"

Oven: 275°

Bake: 45 minutes

Note: Kids of all ages love it!

POPCORN CRUNCH (A MAN'S SPECIALTY)

1/4 cup cooking oil

1/3-1/2 cup unpopped corn (Orville Redenbacher's)

1(61/2 oz.) can salted mixed nuts

1 lb. light brown sugar

1 cup light corn syrup

1/2 cup butter or margarine

1/2 cup water

2 tsp. salt

Yield: About 4 1/2 quarts

Note: Delicious!

A treat for family and friends!

In shallow baking pan combine cereal, nuts and sesame seeds. Set aside.

Combine sugar, honey and butter or margarine; stir over low heat until smooth. Pour over cereal, tossing to coat. Bake, stirring occasionally. Cool, stirring occasionally. Cereal becomes crisp upon cooling. Store in covered container.

Marilyn (Faust) Albrecht Rochester, Ml

Put cooking oil and popcorn in warm popper or heavy skillet with lid. When all kernels are popped, empty into large buttered bowl. Pop more corn until amount measures 4 quarts. Add mixed nuts. Combine sugar, syrup, butter or margarine, water and salt in heavy saucepan. Cook to hard-crack stage (290-295°). Pour syrup in fine stream over popcorn and nuts; stir until coated evenly. Spread on large buttered surface or heavy foil. Separate into bite-size portions with fork.

Irene (Draeger) Laude Wittenberg, WI

MRS. DUKE OF PADUCAH POPCORN BALLS

1 cup sugar

1/3 cup water

3/4 tsp. salt

1/3 cup white corn syrup or honey

3 Tbsp. butter

1 tsp. vanilla

3 quarts popped popcorn

Yield: 20 popcorn balls ·

Combine sugar, water, salt and syrup in a saucepan and cook, stirring until the sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball in water. Add butter and vanilla. Pour the syrup over the popped corn, mixing well. Shape into balls.

Mary Heinrich ·Horn - West NY

MICROWAVE TIPS

1. Some ceramic and glass utensils should not be used for microwaving as they contain flecks of metal. Test by placing 1 cup of water in the oven next to or on the utensil being tested. Microwave 1 minute on HIGH. lfthe utensil heats, do not use it for microwaving. Only the water should heat.

2. Avoid popping corn in a brown paper bag. Recycled paper products may have flecks of metal which could cause arcing or catch fire.

3. Do not use meat or candy thermometer in your microwave oven. Mercury attracts microwaves and causes most thermometers to be inaccurate.

4. Experiment with cooking times. Wattage in most home microwave ovens varies from 625-700 watts in the same size microwave. Lower wattage ovens require more cooking time.

5. Cover food appropriately:

• Plastic wraps and glass lids hold steam in, retaining moisture and heat. Use for casseroles, vegetables, fish and meat.

• Wax paper holds less steam and heat and prevents spatters in oven. Use to cover hamburgers, chicken, leftovers, soups and appetizers.

• Paper towels absorb moisture and promote drying. Use to cover sandwiches, bacon and appetizers.

6. To promote even cooking:

Submerge foods (such as small chucks of ham in sauces, soups or casseroles) which attract microwaves.

• Arrange foods so thinnest areas are in center of dish. Thinner foods cook faster and need to be protected.

• Arrange foods of similar shape and size in a circle to allow microwaves to penetrate evenly.

• Shield vulnerable areas with small strips of aluminum foil to block microwaves. Tips of chicken wings, breasts and legs overcook easily.

• Cut meat and vegetables for stews and casseroles into similar shapes and sizes to prevent overcooking smaller pieces.

• Stir foods when possible. Where applicable rotate dish or turn food over.

7. Salt poultry and meat after cooking. The salt draws the moisture to the surface, forms a crust and retards microwave penetration. Salt toughens the outer layer of meat.

8. Salt vegetables after cooking or dissolve salt in the water before placing vegetables in dish. Salt can toughen and discolor vegetables.

9. Allow vegetables to stand covered 2-5 minutes after microwaving to complete cooking and develop flavors. Adjust cooking time accordingly .

10. Allow poultry and meat to stand covered about 10 minutes after microwaving to finish cooking. Remove roasts when inserted thermometer registers 5-10° below desired doneness to prevent overcooking.

11. Pr i ck potatoes and egg yolks to prevent bursting. Steam builds up pressure under the skin or the egg membrane.

12. Refrigerated and frozen foods take longer to heat than foods room temperature.

13. As volume of food increases, cooking time increases. Example: It takes about twice as long to cook twice the amount of food. However, underestimate the cooking time and add time as needed.

14. In general, the denser the food the more time it takes to cook.

15. To convert conventional recipes:

• Reduce fat content.

• Reduce cooking time by 2/3 - 3/4. Vegetables are an exception and take even less time.

Use thickeners such as soup, flour, cornstarch or reduce liquid by 1/4. Often liquid does not have time to cook down and thicken.

• Look for ways to substitute long-cooking foods in casseroles, stews and main dishes. Example: Substitute precooked rice for regular rice because it takes longer to microwave than other ingredients.

• Look for recipes which suggest methods similar to microwaving such as steaming, simmering, stirring or cooking in a liquid.

USES/MICROWAVE/297

USE YOUR MICROWAVE TO:

MELT BUTTER

SOFTEN BROWN SUGAR

EXTRACT MORE JUICE

SOFTEN CREAM CHEESE

MELT CHOCOLATE

SCALD MILK REHEAT LEFTOVERS

Place 1/2 cup (1 stick) in a small bowl. Microwave on HIGH for 30-45 seconds. Soften butter using defrost cycle for 30-60 seconds.

Place brown sugar in small bowl with 1/4 raw apple. Cover with plastic wrap. Microwave on HIGH about 15-30 seconds or until steam from the apple has softened the sugar.

Microwave lemons or oranges on HIGH for 15-30 seconds.

Remove foil wrap, place in dish and microwave at MEDIUM for 30-60 seconds.

Place wrapped 1 oz. chocolate square seam side down in oven. Microwave 1-2 minutes on MEDIUM or MEDIUMHIGH. For additional squares, microwave until squares feel soft. Melt chocolate pieces in a small bowl covered with plastic warp. Microwave on MEDIUM or MEDIUM-HIGH until glossy.

Place 1 cup milk in a 2-cup glass container. Microwave on HIGH for 2-2 1/2 minutes.

Pasta and rice heat very well when covered with plastic wrap. Warm leftovers on individual plates covered with plastic wrap or wax paper. Covered casseroles reheat without adding liquids that can change the flavor and texture.

COOK AND DRAIN GROUND BEEF Microwave on HIGH in colander (placed in bowl) until meat loses pink color (about 6 minutes, stirring after 3 minutes). Discard grease and use beef in recipe.

298/MICROWA VE

CRAB APPETIZER DIP (MICROWAVE)

1 (8 oz.) pkg. cream cheese

2 Tbsp. milk

1 (7 oz.) can crab meat

2 Tbsp. instant minced onion (or 1 Tbsp. finely chopped onion

2 Tbsp. finely chopped green pepper

1/8 tsp. black pepper

1/2 cup sour cream

Yield: 2 1/2 cups of dip

Dish: Shallow baking dish

Power: HIGH

Microwave time: 2 -2 1/2 minutes

Editor's note: Marvelous flavor and interesting texture!

HOT FLORENTINE DIP (MICROWAVE)

1 (8 oz.) pkg. cream cheese

2 Tbsp. minced green onion

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

2 Tbsp. milk

1 ( 10 oz.) package frozen chopped spinach

1 (6 3/4 z.) can Hormel chunk ham, drained

1 cup sour cream

3/4 cup chopped pecans

Yield: 3 cups

Dish: 2-quart casserole

Power: HIGH and MEDIUM-HIGH

Microwave time: 13-17 minutes

Note: Serve with crackers

Soften cream cheese. Blend cheese and milk; stir in crab meat, onion, peppers, and mix well. Stir in sour cream. Place in small, shallow baking dish. Microwave on HIGH for 2-2 1/2 minutes, turning halfway through.

Note: May also be prepared as above and baked in conventional oven at 350° for 15 minutes.

Barbara Kipp - Fraser, Ml

Microwave cream cheese in 2-quart casserole at HIGH for 30 seconds to 1 minute to soften. Add seasonings and milk and mix well. Place spinach package on plate and microwave on HIGH for 5-6 minutes or until defrosted. Let stand a few minutes, then drain well. Stir ham and spinach into cheese mixture. Microwave at HIGH for 4 minutes, stirring after 2 minutes. Fold in sour cream and most of the pecans; microwave on MEDIUM HIGH for 2-5 minutes or until hot. Sprinkle with remaining pecans for garnish.

Barbara Riethmeier - Penfield, NY

CURRY BOMBAY CHICKEN (MICROWAVE)

2 1/2 -3 lb. frying chicken (legs and breasts) cut into serving-size portions

114 cup butter or margarine

1 Tbsp. curry powder

114 tsp. ginger

Salt and pepper to taste

1 medium onion, chopped

1 greening apple (or Granny Smith), peeled, cored and chopped

1/2 cup raisins

2 cups hot, cooked rice

Yield: 4-6 servings

Dish size: 7x12" or 9x13" (2 qt.)

Power: HIGH

Microwave time: 25-26 minutes

Note: Spicy!

For family dinners the amount of curry powder may be reduced.

SPICY BAKED CHICKEN (MICROWAVE)

2 1/2 -3 lb. chicken

Seasoned salt

1/2 cup butter or margarine

2 tsp. Worcestershire sauce

2 tsp. curry powder

1 tsp. oregano

1/2 tsp. dry mustard

1/2 tsp. garlic salt

1/4 tsp. paprika

1 chicken bouillon cube, crushed

Yield: 4-6 servings

Dish: Microwave roasting rack and dish

Power: HIGH

Microwave time: 7-8 min. per lb. Editor's note: Lots of flavor!

MICROWA VE/299

Place butter in glass baking dish. Microwave on ROAST for about 1 1/2 minutes to melt. Stir in curry powder and ginger. Place chicken skin side down and thick edges toward outside, in curried butter. Sprinkle with salt and pepper; top with onions, apple and raisins. Cover with plastic wrap. Punch 3 small holes in wrap. Microwave on HIGH for 20 minutes; turn chicken over and continue cooking on HIGH for 5-6 minutes or until chicken is fork-tender. Let stand 5 minutes before serving. Stir hot, cooked rice into seasoned drippings. Serve with chicken.

Note; To "crisp" skin, remove plastic wrap for last 5 minutes of cooking.

Ella Pennekamp - Lakeland, FL

Wash chicken and pat dry. Pierce at 1" intervals and place breast side down on microwave roasting rack and dish. Sprinkle with seasoned salt. Melt butter or margarine in 1 cup measure. Blend in remaining ingredients. Brush half of sauce over the chicken. Shield wing tips and tips of legs with small pieces of foil, shiny side down. Bake uncovered 7-8 minutes (per lb.) on HIGH, turning chicken over halfway through cooking cycle and remove foil. Baste with remaining sauce and complete cooking time on HIGH or until chicken is done (juices will run clear and leg joints will move freely when twisted.) Remove chicken from oven and wrap in aluminum foil, shiny side in. Let stand 10-20 minutes.

Suzanne Schroeder Brown Gaithersburg, MD

300/MICROWAVE

LASAGNA (MICROWAVE)

1 lb. ground beef

1 (14 1/2 oz.) can tomatoes, undrained

1 ( 6 oz.) can tomato paste

1 1/2 tsp. salt

1 1/2 tsp. basil leaves

1/2 tsp. oregano

1/8 tsp. garlic

1/2 cup water

2 cups cottage cheese

1/4 cup Parmesan cheese

1 egg

1 Tbsp. parsley flakes

8 lasagna noodles, uncooked

2 cups (8 oz.) Mozzarella cheese, shredded

Yield: 8-10 servings

Dish: 1 1/2 qt. casserole and 8x12" dish

Power: HIGH AND 50%

Microwave time: 40-48 minutes

Editor's note: Good recipe!

Crumble ground beef in 1 1/2-qt. casserole. Microwave on HIGH for 5-6 minutes until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomatoes, paste, salt, basil, oregano, garlic and water. Cover with casserole lid. Microwave on HIGH for 4-5 minutes or until mixture boils. Combine cottage cheese and Parmesan cheese, egg and parsley. Mix well. Pour 1 1/2 cups tomato sauce mixture into 8x12" dish. Spread evenly. Place 4 noodles evenly over top. Top with half of cottage cheese mixture spreading evenly. Sprinkle with half of Mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place 4 or more noodles on sauce. Top with layers of remaining cheese mixture, Mozzarella cheese and tomato sauce. Cover tightly with plastic wrap. Microwave on HIGH for 15 minutes. Rotate dish. Microwave 50% POWER for 15-20 minutes until noodles are tender. Remove plastic wrap. Sprinkle with .additional 2 Tbsp. Parmesan cheese. Microwave on HIGH uncovered for 1 1/2 -2 minutes or until cheese is melted. Let stand about 10 minutes. before cutting into squares.

Alice Lefevre - Peoria, IL

CRUSTLESS QUICHE LORRAINE (MICROWAVE)

8-10 slices bacon, cooled, crumbled

1 cup shredded Cheddar cheese

1/2 cup fresh, fried onions 4eggs

1 (13 oz.) can evaporated milk

Yield: 4-6 servings

Power: MEDIUM-HIGH

Microwave time: 12-13 1/2 minutes

Layer first 3 ingredients in 9" glass pan. Mix together eggs and milk; pour over bacon, cheese and onions. Cook for 12-13 1/2 minutes on MEDIUM-HIGH, stirring after the first 6 minutes. Let stand 10 minutes before serving.

Judy Kochenderfer Skarie Byron, MN

MICROW A VE/301

CHOP SUEY (MICROWAVE)

3/4 cup sliced onions

1 1/2 cups sliced celery ( 1/4" diagonally cut)

2 Tbsp. oil or white wine

2 cups pork or beef, cubed (cut in 1/2" cubes)

1 (4 oz.) can mushroom pieces, drained

1 ( 16 oz.) can bean sprouts, drained

1 tsp. instant chicken or beef bouillon

3 Tbsp. soy sauce (salt reduced)

1 1/2 cups hot water

Yield: 4 servings

Dish: 2-qt. casserole

Power: HIGH

Microwave time: 9 minutes

In a 2-qt. casserole microwave on HIGH the onions and celery in oil or white wine for 3 minutes; stirring once during cooking. Add remaining ingredients; cover and microwave on HIGH until bubbly (about 6 minutes), stirring twice during cooking. If desired, thicken with 1 Tbsp. cornstarch . Serve hot over brown rice.

Note: This is a good recipe in which to use leftover meat. Can also be made in a wok or fry pan.

Doris Gates - Coal Valley, IL

GINGER BEEF WITH OYSTER SAUCE (MICROWAVE) .

1 lb. flank steak, sliced 1/4" thick and 11/2" long

2 Tbsp. cornstarch

1/8 tsp. baking soda

1 Tbsp. fresh ginger, minced

2 cloves garlic, minced

2 tsp. soy sauce

3Tbsp. oil

1/3 cup water

1/4 tsp. Accent

1/2 tsp. sugar

1/2 tsp. salt

3 Tbsp. oyster sauce

2 stalks green onion, minced

Yield: 4 servings

Dish: Microwave browning dish

Power: HIGH

Microwave time: 5 minutes

Note: Delicious!

Mix meat with cornstarch and baking soda. Add ginger, garlic and soy sauce. Marinate 10 minutes. Heat browning dish 5 minutes. Add oil and cook on HIGH 1 minute.

Add meat mixture; stir and cook 2 minutes on HIGH; stir once. Mix water, Accent, sugar and salt and add to meat mixture. Cook 2 minutes; stir once. Add oyster sauce and mix well. Garnish with green onion.

Suzanne Schroeder Brown Gaithersburg, MD

302/MICROWAVE

BEEF JERKY (MICROWAVE)

1 tsp. liquid smoke

1/2 tsp. each garlic powder and black pepper

1 tsp. monosodium glutimate (optional)

1 tsp. onion powder

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 beef flank or round steak (about 1 - 11/2 lbs.)

Marinate: Overnight

Bake: In conventional oven at lowest temperature for 6 hrs. Microwave on HIGH: 3 minutes

Note: 625 watt ovens require longer cooking time (1 more minute)

PIZZA CASSEROLE (MICROWAVE)

1 lb. ground beef

1/3 cup chopped green pepper

1/2 cup chopped onion

Garlic salt

Parmesan cheese

1 (16 oz.) can pizza sauce

1 can mushrooms

2 (4 oz.) pepperoni, minced

1 cup water

4-5 oz. uncooked noodles

4 oz. Mozzarella cheese, shredded

Yield: 6 servings

Casserole: 3-qt. with lid

Power: HIGH

Microwave time: 19-22 minutes

Note: A family favorite!

Marinade: Make marinade of all ingredients except meat. Partially freeze steak for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak with the grain into strips approximately 1/8" thick and the length of the steak. If using round steak, cut across the steak. Marinate the meat strips overnight or longer in the refrigerator. Bake in conventional oven at lowest temperature for 6 hours.

Microwave: Arrange 4-6 strips of meat, spreading apart, on several thicknesses of paper toweling and then cover with a single thickness in case of spattering. Microwave on HIGH for 2 minutes; turn meat and cook for an additional minute. Remove from oven and let air-dry for several minutes. Store in an airtight container. Time will vary depending upon the wattage of the microwave oven, temperature of meat and the quality being cooked.

Martina (Brauer) Fortmeyer Fairview, KS

Combine beef, green pepper and onion in casserole with lid. Cook on HIGH 5-6 minutes. Drain and add remaining ingredients, except cheeses. Cook, covered on HIGH for 13-15 minutes. Stir 2-3 times. Noodles will soften and cook, absorbing extra moisture. Top with cheeses and microwave on HIGH for 1 minute to melt. Let stand 5-10 minutes before serving.

Verna Mietz Buis - Valparaiso, IN

MICROW A VE/303

EGG AND CHEESE SCRAMBLE (MICROWAVE)

6 eggs, beaten

4 slices bread, cubed

1 3/4 cups milk

1 tsp. salt

1 tsp. dry mustard

12 oz. sausages, cooked and cut into pieces

1 cup shredded Cheddar cheese

Yield: 6 servings

Dish: Casserole

Power: 80%

Microwave time: 20 minutes

Note: Delicious served with fresh fruit and hot roll.

CHINESE-STYLE BROCCOLI (MICROWAVE)

2 stalks broccoli (about 11/4 lbs.) cut in bite-size pieces

2 Tbsp. peanut oil

1/4 tsp. salt

2 tsp. soy sauce

1/2 Tbsp. brown sugar

Yield: 4 servings

Power: HIGH

Total microwave time: 8 minutes

Editor's note: Nice blend of flavors

Mix all ingredients except cheese and place in greased casserole. Refrigerate 4-6 hours (it will keep a week). Microwave at 80% POWER for 20 minutes or until knife inserted in center comes out clean. Turn dish once or twice during cooking. Add cheese the last 5 minutes of cooking.

Note: May be baked in conventional oven at 350° for 50-60 minutes.

Ruth Engel Willut - Chippewa Falls, WI

Soak cut broccoli in cold water for 15 minutes; drain in colander just prior to cooking. Cook broccoli on HIGH in plastic bag or covered glass dish for 6 minutes. Let stand 2 minutes; drain excess liquid. Put oil into a 2-quart bowl and cook 2 minutes. Add broccoli, salt, soy sauce and brown sugar; toss to blend flavors.

Suzanne Schroeder Brown Gaithersburg, MD

QUICK 'N EASY ONION POTATOES (MICROWAVE)

5-6 potatoes, peeled

1 envelope dry onion soup mix

Butter or margarine

Yield: 4-6 servings

Dish: Glass baking dish

Power: HIGH

Microwave time: 15 minutes

Note: Time will vary with power of microwave - 650 and 625 watts requires about 22 minutes.

If you are in a hurry, potatoes need not be peeled. Slice potatoes into glass baking dish. Sprinkle with dry soup mix and toss to coat. Dot soupcoated potatoes generously with butter. Cover with waxed paper and microwave for 15 minutes or until potatoes are tender. Stir once or twice during cooking process.

Judy Kochenderfer Skarie Byron, MN

304/MICROWAVE

COMPANY VEGETABLE TRAY (MICROWAVE)

1-11/2 lbs. fresh broccoli

1/2 medium head cauliflower

2 medium zucchini

3 Tbsp. butter or margarine

1/2 tsp. garlic salt

2 medium tomatoes, cut into wedges

Parmesan cheese

Yield: 6-8 servings

Dish: Microwave plate

Power: HIGH

Microwave time:

10 1/2 - 13 1/2 minutes

Editor's note: An attractive and nutritious dish. Will add color to any table any time of the year.

FUDGE (MICROWAVE)

1 lb. box confectioners' sugar

1/2 cup cocoa

Dash salt

1/4 cup half & half (or use skim milk and evaporated milk)

1 Tbsp. vanilla

1/2 cup butter, softened

1/2 cup chopped pecans (optional)

Yield: About 36 squares

Dish: Large glass bowl and 8x8" dish

Power: HIGH

Microwave time: 2 1/2 minutes

Note: A delicious "sweet" treat in very little time!

Trim broccoli stalks and split stalks into pieces about 1/4" thick. Arrange in circle placing stalks toward edge of dish and flowers toward center. Cut cauliflower into even-sized flowerets. Arrange at edge of plate over the broccoli stalks. Slice zucchini 1/4" thick and place in center of plate. Cover entire plate tightly with plastic wrap. Microwave on HIGH 9-11 minutes or until vegetables are just about tender, rotating dish once. Let stand, covered, about 2 minutes. Microwave butter and garlic salt on HIGH in 1 cup liquid measure 1/2-1 minute, or until melted. Lift plastic wrap from one side of plate. Tilt plate to drain excess liquid. Remove plastic wrap. Arrange tomato wedges at edge of dish. Drizzle butter over vegetables. Sprinkle with Parmesan cheese. Microwave on HIGH, uncovered, 1-1/2 minutes or until tomatoes are heated

Judy Kochenderfer Skarie Byron, MN

Mix sugar, cocoa and salt in a large glass bowl. Add half & half and vanilla. Mix until partially blended. Add butter and microwave on HIGH for 1 minute. Stir; microwave 1 -1 1/2 minutes longer. Beat until smooth. Add pecans. Pour into buttered 8x8" dish. Chill. Cut into squares

Bonnie Dykehouse -Troy, Ml

Kathy Hutson -Troy, Ml

306/MICROWAVE

BUTTER TOFFEE (MICROWAVE)

1/2 cup butter

1 cup sugar

1/2 tsp. salt

1/4 cup water

1/2 cup slivered almonds

4 oz. milk chocolate (or semisweet bits)

Yield: About 1 pound

Containers: Mixing bowl and cookie sheet

Power: HIGH

Microwave time: 7-8 minutes

Note: A never-fail recipe!

Rub top of mixing bowl with butter. Place rest of butter into bowl. Pour sugar directly on butter (avoid getting sugar on sides of bowl). Add salt and water. Microwave on HIGH for 7-8 minutes.* Do not over-cook. Candy is done when it is color of a Heath Bar, brown sugar and/or browned butter. Pour syrup over sliced almonds on buttered cookie sheet. Don't scrape bowl into candy!

Allow 1-2 minutes to set and then sprinkle with chocolate bits. When they become glossy (melted) spread over toffee. Break into pieces.

Note: *This time is approximate and slightly less time than required to cook candy to the proper stage. Watch carefully, however, not to over-cook!

Judy Pretzel - Waukesha, WI

CARMEL CORN (MICROWAVE)

6 quarts unsalted popcorn

1 cup brown sugar

1/4 cup light Karo syrup

1/4 tsp. salt

1 stick margarine

1/2 tsp. baking soda

Yield: 6 quarts

Container: Glass cup and plastic bag

Power: HIGH

Microwave time: 4 1/2 minutes

Editor's note: May add peanuts.

Put popped corn in 10x16" oven-proof plastic bag. Place the brown sugar, Karo, salt and margarine in 4-cup glass measuring cup. Microwave on HIGH for 2 minutes. Stir; then microwave another 2 minutes on HIGH. Add baking soda; stir well. Pour this cooked mixture over popcorn; stir in bag; shake bag and close with string or rubberband. Place bag in oven and microwave 11/2 minutes on HIGH. Shake bag and microwave 30 seconds longer. Pour caramel corn on waxed paper to cool.

Carlyn Laubenstein - Kokomo, IN

MICROWA VE/307

CHINESE CHEWS (MICROWAVE)

1 cup chopped dates

1 cup chopped walnuts

1/2 cup butter

1 cup sugar

2 eggs

1/2 tsp. salt

1.tsp. baking powder

1 cup flour

1 tsp. vanilla

Confectioners' sugar

Yield: 2-2 1/2 cups

Pan: 8" round

Power: HIGH

Microwave time: 7-8 minutes

Editor's note: Interesting!

Tasty! A big hit!

BUTTERSCOTCH SAUCE (MICROWAVE)

1 box light brown sugar

1 cup Karo syrup

. 1 stick butter

1 ( 13 oz.) evaporated milk

1 tsp. vanilla

Yield: 4 (8 oz.) jars

Power: HIGH

Microwave time:

About 5 minutes

Note: Can't keep this in the house. Friends who try it will want to take some home!

Dredge dates in flour and mix with the rest of the ingredients. Pour into an 8" greased round pan. Microwave on HIGH 7-8 minutes, turning pan twice.

Sprinkle top with confectioners' sugar .

Suzanne Schroeder Brown Gaithersburg, MD

Boil together in microwave on HIGH the brown sugar, Karo syrup and butter for about 5 minutes (soft ball stage), stirring after three minutes. Add evaporated milk; beat well and add vanilla. Pour into clean jars. It will thicken when cool. Serve over vanilla ice cream.

Marilynn Bragg - Los Alamitos, CA

308/COOKING FOR A CROWD

HOW TO COOK POULTRY FOR CASSEROLES OR SALADS

18-20 lb. chicken (as purchased) or

16-18 lb. turkey (as purchased)

To stew or simmer:

2 chicken b()uillon cubes

1 each of carrot, onion, celery stalk, bay leaf and garlic clove

11/2 tsp. salt (per bird)

2 peppercorns

To bake:

Salt and pepper

Celery and garlic salts

1 carrot, sliced

1 onion, sliced

Yield: 50 servings

To stew or simmer: Put poultry in a large kettle and cover with water. Add bouillon cubes, carrot, onion and rest of ingredients. Cover kettle closely and simmer fowl until tender, approximately 2 1/2 hours. Do not boil. Taste for seasoning.

To bake: Cut poultry into quarters. Sprinkle each piece with salt, pepper, celery and garlic salts and place in large roasting pan. Add 1 carrot and 1 onion (both sliced) for each bird in the pan. Do not add water. Cover pan tightly and bake in a 350° oven until tender, approximately 1 1/2 hours.

Jennifer Huber Johnson Pittsburgh, PA

EASY COMPANY CHICKEN

12-16 boneless chicken breast halves, skinned

12-16 slices Swiss cheese

2 cans cream of chicken soup

2/3 cups sherry

4 cups Pepperidge Farm herb stuffing

2 sticks butter, melted

Yield: 24-32 oortions

Dish size: 1 (9x13") or 2 (7xll")

Oven: 350°

Bake: 1-1 1/2 hours

Note: Easy to prepare and serve.

Editor's note: Excellent!

Lay chicken in bottom of lightly buttered baking dish/s. Lay slice of cheese on top (one square slice or half slice from larger packages). Stir soup and sherry together and spread on top. Sprinkle stuffing on top and drizzle with butter. Bake.

Mrs. Judy (Weiherman) Schumacher Brookfield, WI

Variation for 44 servings: Use 10 whole chickens, cut up and skinned, 1 institutional-size can cream of chicken soup and 1 of cream of mushroom soup, about 2 1/2 cups sherry, 16 oz. stuffing mix and 4 sticks of margarine, melted. Omit cheese, thus reducing cost.

Norma L. Hinsch- Plainview, NY

COOKING FOR A CROWD/309

CHICKEN EN CROUTE

30 boneless chicken breasts

Lawry's seasoning salt, as needed

1 cup butter or margarine

5 qt. fresh mushrooms, sliced

10 Tbsp. chives (freeze-dried)

30 puff paste squares (5x5" each)

Yield: 30 servings

Baking pan: Large

Oven: 400°

Bake: 30-40 minutes

Editor's note: Delicious! A very special treat!

Remove skin from chicken breast. Flatten with meat cleaver and season with Lawry's season salt. Saute on grill in butter or margarine. Saute mushrooms and freeze-dried chives together. Place 3/4 oz. mushrooms and chives on center of puff paste square, then chicken breast. Fold and seal edges. Egg wash and bake until puff paste is done (30-40 minutes). Serve with chicken gravy or Veloute Sauce using leftover mushrooms and chives.

Note: Ingredient amounts per serving. Use 1 boneless chicken breast, pinch of Lawry's seasoning salt, 2/3 cup mushrooms, 2 tsp. chives, 11/3 Tbsp. butter and 1 puff paste. Follow directions as given above.

Valparaiso University Food Service Recipe prepared and served at the Guild's February 1983 Executive Council Meeting

VELOUTE SAUCE

1/2 cup butter or margarine

1/2 cup flour

5 cups strong chicken broth

11/4 cups light cream

1 1/4 cups sliced mushrooms

2 onions, sliced

2 bay leaves

1 1/2 tsp. salt

White pepper, as needed

1/2 cup dry sherry

Yield: 40 (1/4 cup) servings

Make roux from butter and flour. Add broth slowly, then cream. Saute mushrooms and onions slightly. Add mushrooms, onions and spices to sauce. Add sherry just before serving. Ladle over Chicken en Croute.

For 8 servings: Use 2 Tbsp. butter, 2 Tbsp. flour, 1 cup chicken broth, 1/4 cup cream, 1/4 cup mushrooms, 1 small onion, 1/2 small bay leaf, 1/2 tsp. salt, dash white pepper and 2 Tbsp. sherry. Follow directions as written above.

Valparaiso University Food Service Recipe prepared and served at the Guild's February 1983 Executive Council Meeting.

310/COOKING FOR A CROWD

PARTY CHICKEN CASSEROLE

2 qt. (10 lb.) cooked chicken, diced

2 qt. (4 bunches) celery, diced

2 qt. (1 lb. uncooked) small shell macaroni, cooked

2 cups slivered almonds

4 cans cream of mushroom soup

1 qt. mayonnaise

1/2 cup onion, grated or finely minced

1/4 cup lemon juice

3/4 cup Parmesan cheese, grated

2 cups Fritos, crumbled

Yield: 50 servings

Pan size: (2) 12x20"

Oven: 350°

Bake: 30-40 minutes

Note: May prepare ahead and refrigerate until ready to bake.

CRUNCHY TURKEY SALAD

16 oz. (as purchased) turkey, cooked and diced (4 1/2-5 qt.)

5 medium onions, finely chopped

1 pt. bottled French dressing

2 lb. or 1 1/2 qt. carrots, shredded

2 bunches or 2 qt. celery, thinly sliced

1 dozen eggs, hard cooked and chopped

1/2 qt. mayonnaise

3/4 qt. Miracle Whip

2 Tbsp. dry mustard

2 (20 oz.) cans pineapple chunks, drained

3 cups slivered almonds, toasted (optional)

Yield: 50 portions

Note: Good recipe to use for school festivals!

Toss together the 1st 4 ingredients. Blend soup, mayonnaise, onion and lemon juice and mix with the chicken. Taste for seasoning; add salt and white pepper, if necessary. Place in greased pan; sprinkle cheese and Fritos on top and bake.

For 12 servings: Use 2 cups each of chicken, celery and cooked macaroni, 1/2 cup almonds, 1 can cream of mushroom soup, 1 cup mayonnaise, 2 Tbsp. onion, 1 Tbsp. lemon juice, 3 Tbsp. Parmesan cheese and 1/2 cup Fritos.

Barbara Kipp - Fraser, Ml

Combine turkey with onions and French dressing. Cover and refrigerate overnight. Early in the day add carrots, celery and eggs. Blend together mayonnaise, Miracle Whip and mustard; add to turkey mixture and mix well. Taste for seasonings; add salt, pepper and other seasonings such as garlic and celery salts, if necessary. Return to refrigerator until ready to serve. At the last minute, add well-drained pineapple and almonds; mix well.

Note: Serve on lettuce leaf with shoestring potatoes (1 No. 10 can will serve 50), dill pickle, roll and butter .

Barbara Kipp - Fraser, Ml

COOKING FOR A CROWD/311

BREATH - OF - SPRING CHICKEN SALAD

60 lbs. (as purchased) chicken, cooked and diced

8 bunches celery, thinly sliced 25 cans water chestnuts, drained and chopped 4 1/2 tsp. garlic powder

3 qt. mayonnaise (not salad dressing)

6 pt. sour cream

1 cup sugar

4 (No. 10) cans pineapple chunks, drained

Yield: 144 servings

Editor's note: If you are not fond of garlic flavor, it may be left out.

Note: A winner at large school functions, especially!

SWEET POTATO CRISP

2 (No. 10) cans sweet potatoes (14 lb.)

1 cup orange juice

3 cups flour

2 cups sugar

1 1/2 Tbsp. cinnamon

1 tsp. salt

2 cups butter or margarine

Yield: 50 portions

Pan size: 2 steamer pans (12x20")

Oven: 350°

Bake: 45 minutes

Note: Goes well with ham or poultry. Receives raves galore!

Combine chicken with celery, water chestnuts and garlic powder. (The garlic powder will become stronger as it sets so don't over-do). Make dressing with mayonnaise, sour cream and sugar. Cover chicken mixture and dressing and refrigerate overnight. Two hours before serving, combine chicken mixture, dressing and welldrained pineapple chunks. Mix well. Refrigerate until serving time.

Note: Serve on a lettuce leaf, with 1/2 hard-cooked egg, celery and carrot sticks, roll and butter.

For 50 servings: Use 20 lbs. (as purchased) chicken, 3 bunches of celery, 8 cans water chestnuts, 11/2tsp. garlic powder (optional), 1 qt. mayonnaise, 2 pt. sour cream, 1/3 cup sugar and 1 (No. 10) can plus 2 (20 oz.) cans pineapple chunks, drained.

Barbara Maas - Rochester, Ml

Barbara Kipp - Fraser, Ml

Drain sweet potatoes, reserving 1 cup syrup. In a single layer spread potatoes into greased baking pans. Pour over each pan of potatoes 1/2 cup each of syrup and orange juice. Combine flour, sugar, cinnamon and salt, mixing well. Cut in butter so mixture resembles small peas. Divide mixture (approximately 4 cups per pan) and sprinkle on top of the potatoes. Bake uncovered.

Jennifer Huber Johnson Pittsburgh, PA

312/COOKING FOR A CROWD

SCALLOPED CHICKEN

27 lbs. chicken

5 qt. bread crumbs, toasted

1 2/3 cups butter or margarine, melted

1 1/4 cups onions, chopped

5 cups celery, chopped

2 1/2 tsp. poultry seasoning

1 qt. chicken fat

4 1/2 cups flour

4 tsp. salt

1 tsp. white pepper

4 1/2 qt. chicken broth, warm

2 qt. milk, warm

Yield: 50 portions

Pan size: (4 or 5) 9x13" or

Steamer pans: (2) 12x20"

Oven: 350°

Bake: 1 hour

Editor's note: Delicious! A perfect recipe for company!

Simmer chicken with onion, celery and other seasonings. (See recipe: How to Cook Poultry). Remove meat from bones, keeping meat in large pieces. Reserve 1 qt. chicken fat and 4 1/2 qt. broth. Mix together bread, butter, onion, celery and poultry seasoning and place in the bottom of greased pans. Arrange sliced chicken on top. To make gravy: In a large pan heat chicken fat. Blend in flour, salt and pepper and cook mixture 5 minutes, stirring occasionally. Gradually add broth and milk. Cook, stirring constantly, until smooth and thickened. Cover sliced chicken with gravy and bake.

For 8-10 portions: Use 5 lb. chicken, 1 qt. bread crumbs, 1/3 cup butter, 1/4 cup onions, 1 cup celery, 1/2 tsp. poultry seasoning, 3/4 cup chicken fat, 1/2 cup flour, 1 tsp. salt, 1/4 tsp. white pepper, 3 1/2 cups chicken broth and 11/2 cups warm milk. (Amounts figured by editor).

Mrs. Fred Behnken - North East, PA

NOTES

COOKING FOR A CROWD/313

SEAFOOD NEWBURG

2 lb. (32 oz.) butter

20 oz. flour

6 qt. hot milk

91b.cod(cooked,cutin chunks)

4 lb. salad shrimp

4 tsp. paprika

3/4 cup sherry wine

Yield: 50 servings

Editor's note: Delicious with subtle hint of wine!

Melt 20 oz. butter in heavy saucepan and add flour to make roux. Cook 8-10 minutes. Do not brown! Add milk and stir until thickened and smooth Saute cod and shrimp in remainder of the butter and add paprika. Add seafood to the sauce; stir in wine and season lightly with salt. Garnish with parsley.

Valparaiso University Food Service Recipe prepared and served at the Guild's September 1982 Convention.

LEMON-BAKED FISH

50 fish fillets or st ea ks, cut

3 per lb. (5 oz. portions)

2 1/2 lb. butter or margarine, melted

2 1/2 Tbsp. salt

2 1/2 tsp. white pepper

2 1/2 cups flour

Sauce:

1 cup onions, finely chopped

1 clove garlic, minced

3 lb. butter or margarine

1 qt. water

3 cups lemon juice

1 Tbsp. salt

1 tsp. white pepper.

Bread Crumb Mixture:

2 cups dry bread crumbs

1/4 cup butter or margarine, melted

1/2 tsp. lemon peel, grated

3 1/2 Tbsp. paprika

1/2 tsp. marjoram

1/2 cup parsley, finely chopped

Yield: 50 portions

Pans: Large baking pans

Oven: 350°

Bake: 20-30 minutes

Note: Good Ash Wednesday supper!

Blend together butter, salt and pepper. Dip fish portions into seasoned butter and dredge in flour. In greased baking pans, place fish close together in single layer.

Sauce: Saute onion and garlic in butter. Add water, lemon juice, salt and pepper. Heat, but do not boil. Just before baking, pour hot sauce over fish.

Bread Crumb Mixture: Combine crumbs, butter, seasonings and parsley. Sprinkle over fish. Bake until fish flakes.

Note: Garnish with thin slice of lemon or parsley.

Jennifer Huber Johnson Pittsburgh, PA

314/COOKING FOR A CROWD

STELL'S BAKED BEANS

4 lbs. Great Northern beans, sorted

1 ( 14 oz.) bottle Heinz ketchup

2 large whole onions, peeled

2 lbs. brown sugar

5 lbs. slab bacon, cut into cubes

2 Tbsp. salt

6 quarts water

Yield: Enough for large party. Pan: Large aluminum canner.

MEATBALLS

45 lb. ground beef

6 dozen eggs, slightly beaten

2 ( 1 oz. 28 G) cans parsley

6 Tbsp. garlic salt

8 Tbsp. salt

7 Tbsp. pepper

1 ( 1 oz.) can ground oregano

3 loaves sandwich bread

4 (8 oz.) cans grated Parmesan cheese

2 (No. 10) cans spaghetti sauce

Yield: 1000 meatballs

Editor's note: These meatballs are perfect! Keep them in the freezer for a quick meal and easy hors d'oeuvre. For a change, simmer in canned cream of mushroom soup and serve with rice.

Bring all ingredients except beans to a simmer. Add beans and bring to a boil. Turn down heat and simmer 7-8 hours (can be simmered in oven at 250°). Beans freeze well for use later.

Carol B. Wojtaszek- Lancaster, NY

Blend eggs and seasonings together. Soak bread in water; squeeze out excess water before adding bread to eggs. In a large pan mix ground meat, cheese and egg mixture. Work together with hands until all is mixed well. Form into balls the size of golf balls. Brown in a broiler or very hot oven; turn to brown both sides. Place browned meatballs in a large pan; cover with spaghetti sauce and simmer for 2 hours.

For 250 meatballs: Use 11 lbs. ground beef, 1 1/2 dozen eggs, 1 cup parsley flakes, 1 1/2 Tbsp. garlic salt, 2 Tbsp. salt, 51/4tsp. pepper, 4 3/4tsp. ground oregano, 8 oz. Parmesan cheese, 3/4 loaf sandwich bread and 2 qt. spaghetti sauce.

Editor's note: For a touch of onion, add 6 large, finely chopped onions to meat mixture before forming balls. A food processor might be used to simplify the chopping.

Jean Coburn - North East, PA

COOKING FOR A CROWD/315

STIR-FRY VEGETABLES

3 1/2 oz. oil

6 2/3 oz. celery, sliced

11 oz. onion, sliced

11 oz. cabbage, sliced

13 oz. mushrooms, sliced

11 oz. water chestnuts, sliced

11 oz. carrots, blanched, sliced

6 2/3 oz. red peppers, blanched, sliced

3 1/3 cups chicken stock

7 oz. soy sauce

3 1/3 oz. sherry

1 1/2 garlic cloves

1 3/4 tsp. salt

3/4 tsp. pepper

1 3/4 tsp. sugar

5 Tbsp. cornstarch

Yield: 20 servings

Editor's note: Marvelous flavor, blend of colors and textures!

GRAM'S LINSEN SOUP

1 lb. lentils

16 cups water

1 cup carrots, diced

11/2 cups celery, diced

3/4 cup onions, finely chopped

2 1/2 tsp. salt

Dash pepper

2 tsp. Accent (optional)

8-10 smoked sausages

Brown Gravy:

1 Tbsp. butter

6 Tbsp. flour

1 1/2 -2 cups water

Yield: Almost 8 quarts

Editor's note: Very, very good!

Stir-fry celery and onions in oil until onions are translucent. Add cabbage and mushrooms and stir-fry 2-3 minutes. Add water chestnuts, carrots and peppers . Stir-fry until hot.

Combine; add remaining ingredients; heat to boiling; taste and adjust seasonings. Ready to serve immediately.

Valparaiso University Food Service Recipe prepared and served at the Guild's February 1983 Executive Council Meeting

Pick over lentils removing any tiny stones or imperfections that may be in the lentils. Rinse and add to the 16 cups water in a kettle. Add the vegetables, salt, pepper and Accent. Cook until lentils and vegetables are soft (45-60 minutes). When done, add brown gravy to thicken slightly (or as thick as you like). About 10 minutes before serving, add smoked sausages (8-10) and heat 10 minutes more.

Brown Gravy: Place butter in frying pan and heat. Add flour and brown, stirring now and then until brown but not burned. When brown, slowly add 1 1/2 to 2 cups water and stir until smooth and thick.

Note: A family favorite for over 100 years. We toast in the new year with it!

Margaret Oelschlager Droll BaltimnrP. MD

316/COOKING FOR A CROWD

SCRAMBLED EGGS FOR A CROWD

75 eggs

11/2 qt. hot milk

2 Tbsp. salt

1 cup butter or margarine (or bacon grease)

Yield: 50 servings

Pan size: 2 (12x20")

Oven: 350°

Note: Garnish with bacon crumbles and/or parsley sprigs!

Beat eggs, slightly, using medium speed on mixer. Add hot milk and salt; beat until blended. Melt fat in baking pan and add eggs. Bake approximately 20 minutes, stirring once after 10 minutes of baking.

Joanne Miller - Glenview, IL

Variation in Method of Preparation: Make a double boiler out of an elecric roaster by adding water to the bottom. Bake the egg mixture in the roaster oven at 350° for 30-45 minutes. Stir every 15 minutes until done. Turn off roaster - the hot water will keep eggs warm until ready to serve!

Patricia A. Young - Erie, PA

APPLE CRISP

1 1/2 qt. (3 lbs.) brown sugar, divided

1 Tbsp. cinnamon

2 tsp. nutmeg

2 tsp. salt

2 Tbsp. lemon juice

2 (No. 10) cans sliced apples (14 lbs.)

1 1/2 qt. ( 1 1/2 lb.) flour

2 tsp. salt

1 1/2 lb. butter or margarine

Yield: 50 portions

Pan size: 2 steamer pans (12x20")

Oven: 350°

Bake: 45 minutes

Note: Delicious!

In a large mixing bowl mix 1/2 quart brown sugar, cinnamon, nutmeg and salt. Add lemon juice and apples; mix well. Spread apple mixture into greased baking pans and put aside. In another bowl mix remaining brown sugar, flour and salt. Cut butter into sugar-flour mixture until crumbly. Sprinkle over apples and bake until top is lightly browned. Serve hot or cold with cream or whipped topping

JenntterHuberJohnson Pittsburgh, PA

COOKING FOR A CROWD/317

BROWNIES

8 ( 1 oz.) squares unsweetened chocolate

1 1/3 cups shortening (or part shortening and part margarine)

4 cups (2 lbs.) sugar

8 eggs, slightly beaten

3 cups flour

2 tsp. baking powder

2 tsp. salt

2 cups chopped nuts

Yield: 56 pieces (2 1/4 x 2 1/2") or 70 pieces (2 1/4 x 2")

Pan size: 2 jelly roll pans (15 1/2 x 10 1/2")

Oven: 350°

Bake: 25-30 minutes

MOCHA FROSTING

1 cup strong hot coffee

1/4 cup butter or margarine

3/4 cup cocoa

2 lbs. powdered sugar, sifted

1/2 tsp. salt

1/2 tsp. vanilla

Yield: 1 quart

Editor's note: Creamy texture, nice flavor.

Melt chocolate and shortening over low heat. Beat in sugar and eggs. Combine flour, baking powder and salt; stir into chocolate mixture. Add nuts . Spread mixture into greased pans. Bake until toothpick comes out clean but do not overbake!!!

Editor's note: 3 recipes will yield 4 steamer pans (12x20") which will make 20 dozen portions 2x2" each. Option: A thin layer of Mocha Frosting may be spread on brownies.

Clara Luebke Coburn - North East, PA

Add hot coffee to butter and cocoa. Mix at medium speed until blended. Add remaining ingredients and mix until smooth. Add more sugar , if necessary, to make frosting hold its shape when spread.

Note: In place of brewed coffee, 1 1/2 Tbsp. instant coffee dissolved in 1 cup hot water may be used.

Jennifer Huber Johnson Pittsburgh, PA

318/COOKING FOR A CROWD

GUILD/MEMORIAL SUNDAE

Equipment Needed:

100 feet galvanized rain gutter

12 (8') folding tables

3 rolls heavy aluminum foil

175 spoons

1 whistle

No sun!

Ingredients:

88 lbs. sliced bananas

25 gallons vanilla ice cream

Toppings of all kinds

Nuts and other goodies

Serves: 175

Preparation time: 2 hours

Consumption time: 2 minutes

Note: Recommended as prelude to great stress situations!

Extend rain gutter along tables. Line "troughs" with aluminum foil. Place sliced bananas end to end on foil. Scoop out ice cream on top of bananas. Invite individuals to cover ice cream with favorite toppings.

At the sound of the whistle unleash participants armed with spoons to assau It and devour project.

Note: For five years now on the evening before spring final exams women students living in Guild and Memorial Halls have indulged themselves in the courtyard excitement - and they love it!

Rev. Karl E. Lutze, Church Relations

Valparaiso University, Valparaiso, IN

GRAND MARNIER MOUSSE

36 eggs, separated

3 cups sugar

1 cup half and half

1 cup Grand Marnier

2 tsp. vanilla

3 qts. whipping cream

Yield: 150 servings

Editor's note: The perfect ending to a scrumptious meal!

Beat egg yolks. Slowly add sugar, half and half, Grand Marnier and vanilla. Whip egg whites and whipping cream separately. Combine and fold into mixture slowly. Pour into glasses and freeze. Thaw for only 1 minute before serving.

For 17 servings: Use 4 eggs, 1/3 cup sugar, 2 Tbsp. half and half, 2 oz. Grand Marnier, 1/4 tsp. vanilla and 1 1/3 cup whipping cream.

Valparaiso University Food Service

Recipe prepared and served at the Guild's February 1983 Executive Council Meeting

MISCELLANEOUS/319

HOMEMADE SWEETENED CONDENSED MILK

1 cup boiling water

1 stick butter or margarine

2 cups sugar

2 cups instant dry milk

Yield: Large amount.

Note: Recipe may be halved and frozen in 1-cup amounts.

Editor's note: Excellent!

Combine all ingredients in blender. Mixture will be thin, but thickens as it cools. Store in refrigerator up to 5-6 days.

Note: 1 cup equals 1 can commercially prepared sweetened condensed milk

Marcia Finke Schwenk - Hope, IN

NOTES

320/MISCELLANEOUS/CHILD CRAFTS

BREAD, DOUGH ART

4 cups flour

1 cup salt

11/2 cups water

Optional: Paints; varnish; felt-tip pen.

Oven: 350°

Mix flour, salt and water together; knead for 5 minutes. Mold as with clay or roll out and use cookie cutters. If making ornaments, make holes for hanging! Bake until done and desired brown. To keep small areas from getting too brown, cover parts with foil. When cool, paint or coat with urethane varnish for a natural color. Flair (fine) felt-tip pen may be used for writing names on special ornaments.

SAWDUST DOUGH

2 cups sawdust

3 cups flour

1 cup salt

Water as needed

Note: No bake

SPAGHETTI ART

Spaghetti

Food coloring

Elmer's glue

Construction paper

Mix dry ingredients together. Add water until of dough consistency. This hardens well and is not easily broken. Good for making things to keep. Tester's comment: Mixture has unusual appearance.

Add food coloring to water and cook spaghetti; drain. Brush diluted Elmer's glue on a piece of construction paper. Make designs, letters, numbers and pictures with spaghetti. Let dry and harden.

WHIPPED-SOAP FINGER PAINT

Ivory soap or Lux flakes or left-over soap slices

Small amount of water

Tempera paint '

Beat soap and water with electric beater until whipped cream consistency. Add tempera paint for color. (Washes out of clothing)

Marilyn Litterer - Grafton, OH

INDEX

Emil Carlsen, American 1853-1932

Still

TABLE OF EQUIVALENT WEIGHTS AND MEASURES

3 teaspoons

1/4 cup

1/3 cup

1 cup

2 tablespoons liquid

16 ounces

1 quart

Butter

Butter

Bread

Cheese, grated

Chocolate

Eggs

Egg whites

Flour

Lemon juice

Lemon rind

Nuts, ground

Nuts, unshelled

Orange juice

Orange rind

Potatoes

Rice

Sugar, brown

Sugar, confectioners'

Sugar, granulated

Whipping cream

SUBSTITUTIONS

1 tablespoon

4 tablespoons

5 tablespoons plus 1 teaspoon

16 tablespoons

8 ounces

1/2 pint

1 ounce

1 pound

1 pint

2 pints

4 cups

1/4 pound 1/2 cup

1 tablespoon 1/2 ounce

4 ounces 3 cups soft crumbs

1/4 pound 1 cup

1 square 1 ounce

3 small

2 large

8 to 10 1 cup

1 pound 4 cups, sifted

1 lemon

1 lemon

2 to 3 tablespoons

2 to 3 teaspoons

1/4 pound 1 cup

1 - 1/4 pounds 2 cups, chopped

1 medium

orange

1 medium

orange

6 to 8 tablespoons

1 tablespoon

1 pound 3 average

1 cup raw

1 pound

1 pound

3 cups cooked

2 1/4 cups, packed

3 1/2 to 4 cups, sifted

1 pound 2 cups

1/2 pint

2 1/4 cups, whipped

1 tablespoon cornstarch (for thickening) -2 tablespoons flour (approximately).

1 cup sifted all-purpose flour -1 cup plus 2 tablespoons sifted cake flour.

1 square chocolate (ounce) -3 or 4 tablespoons cocoa plus 1/2 tablespoon fat.

1 teaspoon baking powder - 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

1 cup bottled milk - 1/2 cup evaporated milk plus 1/2 cup water.

1 cup sour cream -1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred; or 1 cup buttermilk.

1 cup cream, sour, heavy - 1/3 cup butter and 2/3 cup milk in any sour-milk recipe.

1 cup cream, sour, thin -3 tablespoons butter and 3/4 cup milk in sour-milk recipe.

1 cup molasses -1 cup honey.

For a description of metric measures for these recipes and information about metrics please consult the GUILD

- Cook Metric, page 19.