Page 82
SHOO-FLY PIE (Wet Bottom) Margaret Wyand
Liquid: ½ C dark molasses 1 egg yolk, well beaten
3/4 C boiling water ½ tsp soda
Combine ingredients and pour into unbaked 9" pie
shell. Top with Crumb Mixture:
3/4 C flour 1/8 tsp nutmeg
½ tsp salt 1/8 tsp ground cloves
½ tsp cinnamon ½ C brown sugar
½ tsp ginger 2 Tbsp shortening
Bake at 400° for 10 min. Reduce heat to 325° and
bake about 30 min or until firm.
STRAWBERRY CHIFFON PIE Charlotte Hanson
Cookie Pie Shell: 1½ C vanilla wafers (or choc)
1/3 C butter, melted
Combine. Press firmly into 9" pie plate. Bake
at 350° for 10 min. Cool.
½ C sugar
1 envelope unflavored gelatin
1 pkg (10 oz) frozen strawberry halves, thawed
3 egg whites
¼ tsp cream of tartar
1/3 C sugar
½ C chilled whipping cream
Stir together ¼ C sugar and gelatin in saucepan;
stir in strawberries. Cook over medium heat,
stirring constantly, just until mixture boils.
Place pan in bowl of ice water or chill in
refrigerator, stirring occasionally until mixture
mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 C sugar, 1 Tbsp at a time; continue
beating until stiff and glossy. DO NOT UNDERBEAT.
Fold strawberry mixture into meringue. In chilled
bowl, beat cream until stiff; fold into strawberry
meringue. Pile into baked pie shell. Chill at
least 3 hr or until set.
NOTE: From Betty Crocker's Cookbook.
Page 83
FROZEN STRAWBERRY PIE Angela R. Smith
3 Tbsp milk
20 large marshmallows
1 pkg frozen strawberries
1 pkg whipped topping (2 C whipped)
Melt marshmallows in heated milk (heat slowly).
Beat until smooth; add frozen strawberries and
whipped cream. Store in freezer 8 hr or more
before serving.
STRAWBERRY RHUBARB PIE Pat Fogle
1 lb fresh rhubarb
½ C water
½ C sugar
dash of salt
Slice rhubarb stalks crosswise into thin pieces.
Mix rhubarb, sugar, salt and water in saucepan.
Simmer gently 10 min.
1 pt strawberries, hulled, washed and sliced
2 Tbsp cornstarch mixed with water to form
smooth paste
1 envelope unflavored gelatin, stirred into
1 Tbsp lemon juice and 3 Tbsp water to soften.
To hot rhubarb, add strawberries, 1 tsp grated
lemon peel and cornstarch paste, stirring
constantly, 2 min or until thickened. Stir in
softened gelatin and enough red food coloring to
make attractive shade. Cool, stirring occasionally
until consistency of soft whipped cream. Mound
into baked 9" pie shell. Top with meringue.
Page 84
CHEESECAKE B.J. Moore
Crust: 1½ C graham cracker crumbs
2 Tbsp sugar
2 Tbsp melted margarine
Filling: 3 pkg (8 oz each) cream cheese, at
room temperature
4 eggs
1 tsp vanilla
1 C sugar
Topping: 2 C dairy sour cream
¼ C sugar
1 tsp vanilla
To make crust, combine crumbs, sugar and butter.
Spread evenly over bottom of a 9" spring-form
pan. Press lightly with fingertips. Refrigerate
while preparing filling.
To make filling, beat cheese at medium speed until
light. Add eggs, vanilla, and sugar; continue
beating until creamy. Pour over crust into pan;
bake at 375° for 35-40 min.
To make topping, beat together sour cream, sugar,
and vanilla using a wooden spoon. When cheesecake
has baked, remove it from oven and spread topping
evenly over surface. Bake 5 min. Cool cheesecake
on a wire rack. Refrigerate 6 hr before serving.
Page 85
CHEESECAKE Shirley House
4 pkg (8 oz each) cream cheese (can be whipped)
1 stick sweet butter
1 container (10 oz) sour cream
2 Tbsp cornstarch
1¼ C white sugar
1 tsp lemon juice
5 eggs
1¼ tsp vanilla
Preheat oven to 375° with roasting pan of warm
water. Soften cream cheese, butter, and sour
cream at room temperature for approximately 1 hr.
Blend cream cheese, sour cream and butter with
hand mixer or blender. Add cornstarch, sugar,
lemon juice. Beat until well blended. Add eggs,
one at a time, until mixture is smooth. Blend in
vanilla. Pour mixture into ungreased spring-form
pan. Place in roasting pan that is one-half filled
with warm water. Bake at 375° for 1 hr or until
golden brown. Cool in oven with oven door partially
open for 1 hr. Take out of oven and leave for 2 hr
before eating. You can top with canned fruit
such as blueberries, pineapples, or cherries.
IT'S A SNAP CHEESECAKE Trudy Hildebrand
1 envelope Knox unflavored gelatin
½ C sugar
1 C boiling water
2 pkg (8 oz each) cream cheese, softened
1 tsp vanilla (opt)
9" graham cracker crust
In large bowl, mix gelatin and sugar; add boiling
water and stir until gelatin is completely
dissolved. With electric mixer, beat in cream
cheese and vanilla until smooth. Pour into
prepared crust; chill until firm, about 2 hr.
Top with fresh or canned fruit, if desired.
Serves 8.
Page 86
T CAKE CHEESE CAKES Deanie Warren
1 lb cream cheese 3/4 C sugar
1 tsp vanilla 2 eggs
Mix in mixer. Put a vanilla wafer in bottom of
each lined T Cake pan. Add above mixture to
wafer till 3/4 full. Bake at 375° for 12 min.
Add topping such as cherry or blueberry pie
filling. Cool. Best cooled in refrigerator
24 hr before serving. Store leftover in
refrigerator.
NOTE: Sunshine wafers fit pan better. They are
smaller. Some wafers must be cut.
CHERRY DELIGHT Sarah L. Remsberg
1 box (16 oz) Graham Crackers
1 large Jello Instant Vanilla Pudding Mix
1½ C milk
1 container (4 oz) Cool Whip
1 can (16 or 17 oz) Comstock Cherry Pie Filling
Measure milk into mixing bowl, add instant pudding.
Mix and whip vigorously for about 1 min with
electric beater (until mixture is fairly thick).
Blend in all of Cool Whip BY HAND. Set aside.
Line 9" square cake pan with layer of Graham
Crackers. Spread half of pudding-cool whip
mixture over crackers. Add another layer of
Graham Crackers, and spread balance of pudding-
cool whip mixture evenly over crackers. Then
pour the cherry pie filling evenly over top.
Place in freezer for 20-30 min. Remove from
freezer and put in coldest area of refrigerator.
Store leftover in refrigerator.
Page 87
CHERRY DELIGHT Shirley House
6 egg whites 2 C crushed waverly wafers
2 C sugar 2 pkg Dream Whip
3/4 tsp cream of tartar 2 cans cherry pie filling
3/4 C chopped walnuts
Beat egg whites until stiff. Add sugar and cream
of tartar. Fold in walnuts and crushed wafers.
Bake at 350° for 25-30 min in buttered pan. Cool
completely. Spread 2 pkgs of whipped Dream Whip
over crust. Spread cherry pie filling over Dream
Whip. Can be made a day or so ahead. Use 9x13"
pan or half recipe for 8x8" pan.
CHERRY DELIGHT Jay Remsberg
Crust: 2 C Graham Cracker crumbs
1 pkg Knox jello
3 tbsp confectioners sugar
1 stick butter or margarine
Filling: 1 pkg (8 oz) cream cheese, softened
1 pkg Dream Whip
½ C milk
1 C sugar
1 tsp almond extract
Topping: Cherry Pie Filling
Mix in a bowl the dream whip, milk, sugar, and
almond extract. Add softened cream cheese and
beat well. Beat until smooth and firm. In a
separate bowl, combine all crust ingredients.
Firmly pack crust mixture in a dish. Put filling
on top of crust and place in refrigerator for
24 hr before serving. Top with cherry pie
filling before serving.
Page 88
CHOCOLATE CREAM PUFFS Nancy Beckmann
½ C shortening
1 C boiling water
3/4 C all purpose flour
¼ C cocoa
4 eggs
In saucepan, boil shortening and water till
shortening is melted. Stir in flour and cocoa
all at once. Cook till mixture clings together
and leaves sides of pan to form ball in center.
Remove from heat; beat in eggs, one at a time,
beating well after each. Drop from spoon onto
greased baking sheet about 3" apart. Bake at
375° for 45 min. DO NOT OPEN OVEN TILL DONE.
Cool. Fill with a favorite filling (whipped
cream, chocolate instant pudding, custard, etc.)
Drizzle with confectioners sugar if desired.
Yield: 10-12 servings depending on size.
CHURCH'S BAKED APPLES
Stayman Apples - or any good baking apple
Sugar
Cinnamon
Butter
Cut apples in half. Core. Place cut side up in
pan with small amount of water in pan. Fill
centers with 1 tsp sugar, 2 dashes cinnamon,
and pat of butter. Bake at 350° until barely
soft. Apples will soften up as they set. Serve
hot or warm.
Page 89
CHURCH'S CANDIED BAKED APPLES
Mix 2 C sugar
1 C water
1/3 C red hot hearts
Cook to make a syrup.
Pour over quartered and pealed apples that have
been placed in buttered baking dish. Bake at
350° until barely tender. Serve hot or cold.
CHURCH'S FRUIT BOWL
1 can (15 oz) pineapple chunks
1 can (16 oz) mandarin oranges or
3 oranges chopped big
3 bananas
1 can grapefruit sections
3 apples
½ pt melon balls
½ lb small green grapes, seedless
Chop fruit in large pieces and combine. Serve
cold.
CREAM JELLY ROLL Cora L. Leatherman
6 eggs 3 C flour
2 C sugar 4 tsp baking powder
4 Tbsp hot water
Beat eggs and sugar well. Sift flour and baking
powder; add to egg mixture. Fold in hot water.
Bake in ungreased jelly roll pan at 375° for
10-15 min. Spread with jelly or sweetened
whipped cream. Turn cake out onto powdered
sugar. Roll up.
Page 90
CREAM PUFFS David Brandenburg
Johanna Remsberg
½ C butter or margarine ¼ tsp salt
1 C boiling water 4 eggs
1 C sifted all purpose flour
Heat oven to 450°. Melt butter in boiling
water. Add flour and salt all at one time;
stir vigorously. Cook,stirring constantly
til mixture forms a ball that doesn't separate.
Remove from heat and cool slightly. Add eggs,
one at a time, beating vigorously after each
until smooth. Drop dough by heaping tablespoons
inches apart on a greased cookie sheet. Bake at
450° for 15 min, then at 325° for 25 min.
Remove cream puffs from oven and cut off top.
Turn off oven and put cream puffs back in with
tops half on cream puffs. This dries them out.
Just before serving,fill with DOUBLE RECIPE of
French Custard or SINGLE RECIPE of Chocolate
Filling, or Sweetened Whipped Cream or Custard.
Sprinkle with powdered sugar or pour chocolate
syrup over puffs when served.
French Custard Filling Johanna Remsberg
1/3 C sugar 1½ C milk
1 Tbsp flour 1 egg yolk, slightly beaten
1 Tbsp cornstarch 1 tsp vanilla
¼ tsp salt ½ C whipping cream, whipped
Mix sugar, flour, cornstarch, and salt. Gradually
stir in milk. Cook and stir till mixture thickens
and boils. Cook and stir 2-3 min longer. Stir
a little of hot mixture into egg yolk. Return
to hot mixture, stirring constantly. Bring just
to a boil. Add vanilla. Cool. Beat smooth.
Fold in whipped cream.
Page 91
Chocolate Filling Johanna Remsberg
1½ C sugar 2 C milk
1/3 C cornstarch 1½ chocolate squares
¼ tsp salt 3 egg yolks
1 Tbsp vanilla
Mix sugar, cornstarch, and salt in large saucepan.
Stir in milk gradually and stir in chocolate all
at once. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil 1 min. Stir
at least half of hot mixture gradually into egg
yolks. Blend into hot mixture; boil and stir
1 min. Remove from heat; stir in vanilla. Cool,
covering with plastic wrap.
Sweetened Whipped Cream Filling D. Brandenburg
Chill deep mixing bowl and beaters. Then place
all ingredients in bowl and beat together until
stiff.
1 C chilled whipping cream
¼ C sifted confectioners sugar
flavoring, if desired
Custard Filling D. Brandenburg
Mix in saucepan: ½ C sugar
½ tsp salt
1/3 C all purpose flour
Stir in: 2 C milk
Cook over medium heat, stirring until mixture
boils. Boil 1 min. Remove from heat. Stir more
than half of mixture into 4 beaten egg yolks or
2 beaten eggs. Blend into hot mixture in
saucepan. Bring just to boiling point. Cool
and blend in 2 tsp vanilla or other flavoring.
Page 92
CRUMBLY-TOPPED RHUBARB Christina Wiles
3 C diced, unpeeled rhubarb Combine first six ingredients
1 Tbsp flour in baking dish. Cream butter
½ C granulated sugar with flour and brown sugar;
1 tsp cinnamon stir in oats. Sprinkle over
1 Tbsp water rhubarb. Bake at 350° for
6 Tbsp margarine 40 min.
6 Tbsp flour
½ C brown sugar
½ C oats
DATE PUDDING Margaret Wyand
2 eggs Beat eggs; add other
1 C granulated sugar ingredients and mix well
pinch of salt before adding dates.
5 Tbsp flour Pour into greased 9"x9" pan;
1 tsp baking powder Bake 20 min.
1 C dates, chopped fine Cut into 9 squares; serve
½ C chopped nuts (optional) with whipped cream.
EGG CUSTARD Becky Guyton
Beat slightly with rotary beater: 4 eggs
Then beat in: 2/3 C sugar
½ tsp salt
¼ tsp nutmeg
2 ²/₃ C scalding hot milk
1 tsp vanilla
Pour into individual custard cups or a large baking
dish. Set dish in shallow pan of hot water. Bake
at 425° for 25-30 min.
Page 92
CRUMBLY-TOPPED RHUBARB Christina Wiles
3 C diced, unpeeled rhubarb Combine first six ingredients
1 Tbsp flour in baking dish. Cream butter
½ C granulated sugar with flour and brown sugar;
1 tsp cinnamon stir in oats. Sprinkle over
1 Tbsp water rhubarb. Bake at 350° for
6 Tbsp margarine 40 min.
6 Tbsp flour
½ C brown sugar
½ C oats
DATE PUDDING Margaret Wyand
2 eggs Beat eggs; add other
1 C granulated sugar ingredients and mix well
pinch of salt before adding dates.
5 Tbsp flour Pour into greased 9x9" pan;
1 tsp baking powder Bake 20 min.
1 C dates, chopped fine Cut into 9 squares; serve
½ C chopped nuts (optional) with whipped cream.
EGG CUSTARD Becky Guyton
Beat slightly with rotary beater: 4 eggs
Then beat in: 2/3 C sugar
½ tsp salt
¼ tsp nutmeg
2 2/3 C scalding hot milk
1 tsp vanilla
Pour into individual custard cups or a large baking
dish. Set dish in shallow pan of hot water. Bake
at 425° for 25-30 min.
Page 93
FROZEN DESSERT Nancy Beckmann
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can sweetened condensed milk (Eagle brand)
1 carton cool whip
Mix together and freeze in 9x12" pan.
FROZEN DESSERT * Cordelia Brengle
(without sugar or milk, for
those with food allergies)
½ C cold water
1 envelope unflavored gelatin
1 Tbsp honey
2 fluid oz. (1/3 of a 6-oz can) any fruit juice
concentrate
½ C applesauce, or any leftover fruit, or banana
OR 1 C fruit, and omit the concentrate
1½ C buttermilk
1 egg white
Soften the gelatin in the cold water. Put on low
heat and stir until dissolved. Add a pinch of salt
and 1 Tbsp honey. Put it into the blender with the
fruit and/or concentrate of your choice and the
buttermilk. Blend on speed to liquefy. Freeze in
shallow pan like a cakepan or ice cube tray.
Shortly before serving, beat 1 egg white in a bowl.
Add the broken up frozen mixture & beat until creamy.
Yields 3-4 servings.
*Adapted from the Rodale Cookbook.
Page 94
FRUIT COBBLER Connie Phillips
1 C sugar
1 qt fruit, drained (apples, peaches, or blueberries)
1 C flour
3/4 stick butter
1 C milk
3 tsp baking powder
Melt butter in baking dish. Mix rest of ingredients
and pour in. Then add fruit. Bake at 375° for
about 30 min.
FRUIT COBBLER Peggy Remsberg
2½ C fruit (fresh or canned)
1 C sugar
1 C juice
1 Tbsp butter
Combine in saucepan over medium heat and let come
to a boil. Pour hot mixture over the following
batter:
½ C sugar 1 tsp baking powder
3/4 C flour ½ stick butter
½ C milk
Melt butter in baking dish. Mix other ingredients
and pour evenly into baking dish. Pour hot mixture
over batter and bake at 350° for 30 min.
Page 95
GLAZED FRUIT Angela R. Smith
1 can (1 lb 4 oz) pineapple chunks
2 cans (1 lb 2 oz) chunky mixed fruits
2 cans (11 oz) mandarin oranges
4 - 6 bananas, peeled and sliced
a few sliced or whole frozen strawberries
2 Tbsp lemon juice
1 can (1 lb 6 oz) apricot, peach or pineapple
pie filling
Drain fruit well. Mix pie filling & lemon juice
and gently stir into fruits until all are glazed.
Chill well. Will hold shape on plate.
BUTTER PECAN ICE CREAM Pat Fogle
2 C chopped pecans
3 Tbsp butter, melted
3 cans evaporated milk
2 small pkg instant vanilla pudding
2 C sugar
1 tsp vanilla
2 qt milk
Saute' pecans in butter, stirring constantly,
about 5 min. Set aside to cool. Combine remaining
ingredients. Pour into 6 or 8 qt freezer can. Churn
about 10 min until thick. Remove dasher, add pecans
to mixture, return dasher and continue to freeze.
Let ripen at least one hour.
Page 96
ORANGE DELIGHT Sarah L. Remsberg
2 pkg orange-pineapple jello Dissolve in 2 C
hot water - until
sets a little.
Add: 1 med. can crushed pineapple and juice
2 med. cans mandarin oranges (juice from l can)
Let stand 15-30 min in refrigerator.
Mix: 1 envelope Dream Whip as directed
Add: 8 oz cream cheese (softened at room temperature)
½ C sugar
Spread Dream Whip mixture over top of jello. Replace
in refrigerator until ready to serve. Dot with
maraschino cherries.
MARBLE-OUS PEANUT BUTTER DESSERT Sarah Holter
Crust:
½ C packed brown sugar Combine. Cream till
½ C peanut butter light and fluffy.
¼ C softened butter
1 C self-rising or Add.
regular flour
Sprinkle into 8x12" baking dish. Bake at 350° for
10-15 min until golden brown. Set aside 1 C mixture
for topping. Lightly press remaining crumb mixture
over bottom of pan.
Filling:
1 pkg (8 oz) softened cream cheese
½ C sugar
½ C peanut butter Mix together well with
1 tsp vanilla mixer.
2 eggs Add, one at a time.
1 envelope whipped Fold in by hand.
topping (already whipped)
Pour over crust. Drizzle ¼ C chocolate syrup over
filling in pan. Cut through to marble. Sprinkle
remaining crumbs over filling. Press slightly.
Freeze at least 2 hr. Remove from freezer 15 min
before serving.
Page 97
PEACHES & CREAM DESSERT Jason Hooks
3/4 C all purpose flour
1 small regular vanilla pudding mix
1 tsp baking powder
1 beaten egg
½ C milk
3 Tbsp melted butter 1 Tbsp sugar
1 can (16 oz) peach slices ½ tsp cinnamon
1 pkg (8 oz) cream cheese, softened
½ C sugar
Stir together flour, pudding mix, and baking powder.
Combine egg, milk, and melted butter; add to dry
ingredients. Mix well; spread in greased 8x8x2"
baking pan. Drain peaches, reserving 1/3 C liquid.
Chop peaches; sprinkle atop batter. Beat together
cream cheese, the ½ C sugar and reserved peach
liquid; pour atop peaches in pan. Combine the
1 Tbsp sugar and cinnamon; sprinkle over all. Bake
at 350° for 45 min. Cool. Serves 9.
PEACH CRUMBLE Diana Bixler
Slice fresh peaches in large glass dish (approx.
7½x11). Add ½ C sugar to peaches. Make the dish
nearly full.
Sprinkle 1 Tbsp tapioca on top & add topping:
1 C flour ½ C brown sugar
1 stick oleo ¼ C white sugar
Bake at 400º for 15 min and 350º for 30 min. Good
warm or cold with milk or scoop of ice cream.
Serves 5 or 6.
CURRIED PEACHES Marjorie Hurd
Drain 3 No. 2 cans peaches. Place in casserole dish
with as many drained Maraschino cherries as desired.
Sprinkle with ½ tsp curry powder. Pour 3/4 stick
melted butter over top. Bake at 300º for 20-25 min.
Page 98
PEACH FLUFF Edna McCordell Leiter
Mix together: 1½ C crushed peaches
1½ C granulated sugar
3 C coffee cream
Last, add slowly: 1 Tbsp lemon juice
Put in freezing section of refrigerator - jell.
PECAN TARTS Lynn Zecher
Tart Shells *
1/3 C soft butter Mix all at once.
3/4 C flour Press in tart tins.
3 oz softened cream cheese
Tart Filling
1 egg 1/8 tsp salt
3/4 C brown sugar ½ tsp vanilla
1 Tbsp melted butter ½ C finely chopped pecans
Mix together and pour about 1 Tbsp of filling into
each tart shell. Bake at 325° for 20-25 min. Fills
12 tarts.
* To make pre-baked shells, bake at 350° for 10-15 min.
PUDDING DESSERT * Cordelia Brengle
(without cornstarch, sugar or milk,
for those with food allergies) *Adapted from the
Rodale Cookbook.
½ C of your favorite fruit juice
1 envelope unflavored gelatin
1 Tbsp honey
1 C buttermilk
fruit (1 banana, or 1 apple, or 1 orange, or any
combination of ½-1 C fruit)
Soften the gelatin in the ½ C cold fruit juice.
Put on low heat and stir until it is dissolved.
Add a pinch of salt. Stir in 1 Tbsp honey. Remove
from heat. Add buttermilk and chopped fruit. Set
in refrigerator to jell. Yields 2 cups.
Page 99
OLD-FASHIONED BREAD PUDDING Becky Guyton
Blend together: 2 C milk, scalded with ½ C butter
½ C granulated sugar
2 eggs, slightly beaten
¼ tsp salt
1 tsp nutmeg
½ C seedless raisins (optional)
Pour over 4 C soft bread crumbs which have been
placed in a buttered 1½ qt baking dish. Bake at
350° for 40-46 min, or until a silver knife inserted
into the pudding comes out clean.
CRACKER PUDDING Eleanor Bidle
1 qt milk ) Boil this until thickens.
1 C sugar )
2 egg yolks )
1 C rolled crackers)
1 C coconut ) - Add.
1 tsp vanilla )
Beat 2 egg whites and ¼ C sugar until sugar is
dissolved. Spread on top and brown at 400° for
8-10 min.
GO GO'S CRACKER PUDDING * Margaret Wyand
1 qt milk 1 C sugar
2 eggs ½ tsp vanilla
1½ C cracker crumbs ½ C coconut
pinch of salt
Let milk come to a boil. Stir in sugar and last
cracker crumbs moistened with whipped eggs. Add
salt, coconut, and vanilla. Stir and cook a few
minutes more. Cool and serve.
* This is a very old recipe.
Page 100
MARY'S PUDDING DESSERT Sarah Holter
Crust
1 C flour Combine flour and nuts.
½ C chopped nuts Cut in butter. Pat in
(California walnuts) 13x9" glass dish. Bake at
½ C butter 350° for 15 min. Cool.
1st Layer
1 pkg (8 oz) cream cheese Cream sugar with cheese.
1 c confectioners sugar Add Cool Whip. Spread on
2 C Cool Whip cooled crust.
2nd Layer
1 large instant chocolate pudding Beat until thick.
1 large instant vanilla pudding Spread on top
4½ C milk 1st layer.
3rd Layer
2 C cool whip Spread on 2nd Layer.
Top with sprinkle of chopped nuts. Chill for 2 hr.
NOTE: Lemon or pistachio puddings may be used.
PUDDING WICHES Ruth Ann Holter
1½ C cold milk 1 pkg instant pudding*
½ C peanut butter 24 graham crackers
In blender or mixing bowl, mix together milk,
peanut butter, and pudding. Place in bowl in
refrigerator for 15 min. Spread ½" thick between
graham crackers. Place in plastic bag on tray in
freezer for 24 hours. Delicious - eat like old-
fashioned Ice Cream Sandwiches. Makes 12.
* Banana, Lemon, and Vanilla Pudding are good.
Page 101
RANDY'S SPECIAL DESSERT Sarah Holter
2 C flour ½ C butter 2 C dark brown sugar
Cut butter into flour and sugar. Save 1 C for
topping.
Add: 1 egg 1 tsp vanilla
½ tsp salt 1 C milk with 1 tsp soda added
Mix thoroughly using mixer. Pour into greased and
floured 13x9" pan.
Topping: 1 C reserved topping mix
2 crushed Heath Bars
½ C chopped nuts
Place topping over dessert and bake at 350° for
30-40 min. Cool and serve.
RASPBERRY CRISP Janet Gartrell
1 qt raspberries 1/3 C flour
1/3 C sugar 1/3 C brown sugar
1/4 C butter 3/4 C rolled oats
Sprinkle raspberries with sugar in 9" square pan.
Blend butter, flour, brown sugar and oats. Sprinkle
over raspberries. Bake at 350° for 30 min. Serves 6.
RASPBERRY FREEZE Ruth Ann Holter
Crust: 1½ C Graham Cracker Crumbs)
¼ C sugar )- Combine.
½ C butter, melted )
Press in bottom and on sides of 13x9x2" pan. Bake
at 350° for 8 min.
Filling: 2 C chilled whipping cream OR, )- Whip
2 pkg Dream Whip
8 oz raspberry yogurt)
2 C raspberries )- Add
¼ C 10X sugar )
Put filling in crust and freeze for 8 hr. Thaw
30 min before serving.
Page 102
CREAMY RICE PUDDING Janice Beachley
½ C rice 1 tsp vanilla
3 C milk 1 C whipped cream (or Cool Whip)
½ tsp salt 1 can crushed pineapples
1/3 C sugar candied cherries
Cook rice with 2¾ C milk, salt, sugar, until tender.
Stir in vanilla and ½ C milk. Cool. Fold in whipped
cream, cherries and drained pineapple.
RICE PUDDING Margaret Boyette
2 C cooked rice 2 C hot milk
1/3 C raisins ½ tsp salt
2 eggs 1 tsp vanilla
½ C sugar ¼ tsp nutmeg
Butter 1½ qt. glass dish (8³/8 x 4½ x 2³/4"). Mix
rice & raisins in dish. Beat eggs. Stir in sugar,
then milk, salt and vanilla. Pour over rice and
raisins. Sprinkle with nutmeg set in hot water.
Bake at 350° for 1-1½ hr. Test 1" from side for
doneness.
THE RIECK'S FROZEN FRUIT LOG Sarah Holter
Blend together: 6 oz cream cheese
1 pt sour cream
3/4 C sugar
2 Tbsp lemon juice
5 drops green food coloring
Add and stir: 1 lg can fruit cocktail, drained
1/3 C maraschino cherries
1/3 C pecans
2½ C miniature marshmallows
For log effect, place in used frozen juice cans
and freeze for 8 hr. Slice when ready to serve.
Page 103
RUTH PALMER'S ONE-STEP Shirley House
CHOCOLATE ROLL-UP
½ C butter 4 eggs
1 can sweetened condensed milk 3/4 C sugar
½ tsp vanilla 2 sq. melted choc.
1/8 tsp salt ½ C water
1 1/3 C flaked coconut ½ tsp vanilla
½ C chopped pecans 1/8 tsp salt
½ C all purpose flour
Instant cocoa mix or powdered sugar
Set oven at 350°. Line a 15x10" jelly roll pan with
foil. Melt butter in foil-lined pan in oven. Spread
to coat. Combine sweetened condensed milk, vanilla,
and salt. Carefully pour over butter; DO NOT STIR.
Sprinkle coconut and nuts evenly over milk mixture;
DO NOT STIR. Set aside.
In large mixer bowl, beat eggs at high speed until
thick (about 5 min). Gradually add sugar. At low
speed, blend in chocolate, water, vanilla, and salt.
No need to sift flour - just add flour and blend at
low speed. Gently pour over ingredients in prepared
pan, completely covering coconut mixture. Bake at
350° for 18-20 min till done.
Sprinkle cake (in pan) with cocoa mixture or powdered
sugar. Place towel over cake. Place a long rack
over the towel. Invert. Remove jelly roll pan
and carefully remove foil. Start with narrow end
and roll up,jelly roll fashion. Leave roll wrapped
in towel until cool. Slice and serve when cool.
Page 104
SAWDUST DESSERT Edna Alice Hoffman
1 box orange jello. Add 2 C hot water and
1 box lemon jello . _ 1¼ C cold water.
Add: No. 2 can crushed pineapple (drained)
large pkg small marshmallows.
Set to jell.
Cook together until thick: 2 eggs, well beaten
5 Tbsp flour
3/4 C sugar
2 C unsweetened juice
(pineapple and orange)
Cool. Place on top of 1st layer.
3rd Layer: 2 pkg Dream Whip
1 pkg (8 oz) cream cheese, softened
1 C milk
½ tsp vanilla
Mix together and put over 2nd layer.
Sprinkle top with ½ C crushed graham cracker crumbs
mixed with 3 Tbsp sugar and cinnamon.
Refrigerate. Cut into squares to serve.
SPONGE ROLLS Mary E. Leatherman
5 eggs
1 C sugar
1 C flour
Beat eggs and flour until real light. Bake in
jelly roll pan (not greased) at 375° for about
20 min. Spread with jelly while still hot. Roll
up as jelly roll. Slice and serve when cool.
Page 105
STRAWBERRY YUM YUM Sarah Holter
Crust
Combine: 1½ C graham cracker crumbs
1/3 C melted butter
Reserve ½ C crumb mixture. Press remaining mixture
into 8x8x2" glass dish. Chill for 15 min.
Combine: 3 oz pkg cream cheese, softened
1 Tbsp milk
Spread over crust.
Filling
2 qt fresh strawberries or 1½ qt frozen strawberries
3/4 C sugar
3 Tbsp cornstarch
½ C water or strawberry juice
1 Tbsp butter
Crush enough strawberries with potato masher to
make 1 Cup. Combine sugar and cornstarch. Add
crushed water or juice. Cook over medium heat,
stirring constantly until it comes to boil. Continue
cooking and stirring over low heat for 2 min. The
mixture will be thickened. Remove from heat and
stir in butter. Cool. Strain juice from frozen
strawberries. Stir berries into cooked mixture.
Pour over cheese in dish. Chill while preparing
topping. Use either topping.
Topping
Blend and whip 1 C heavy whipping cream, cold
until stiff: ½ C powdered sugar
½ tsp vanilla
Add: 1 pkg (8 oz) cream cheese, softened
Spread over strawberry mixture. Top with remaining
¼ C crumbs. Chill well. Keep refrigerated.
Serves 6-8.
Topping
Blend and whip in deep narrow mixing bowl:
1 pkg whipped topping mix, as directed on pkg.
Beat in: 1 pkg (8 oz) cream cheese, softened
¼ C powdered sugar
MAIN DISHES
vegetable Seafood
Casserole Steak
Ham
Chicken
Beef Casserole
Stew Veal
POT
ROAST
AND MAKE ME SAVOURY MEAT,
SUCH AS I LOVE,
AND BRING IT TO ME,
THAT I MAY EAT; . . . .
GENESIS 27:4
Page 106
DELUXE BAKED BEANS Janice Beachley
1 lb ground beef dash of pepper
½ C chopped onion 1 Tbsp Worcestershire sauce
1 can (1 lb 14 oz) baked beans
½ C catsup brown sugar, to taste
Brown ground beef and onion in pan, drain. Combine
with remaining ingredients and bake at 350° for
1 hr.
FOUR-BEAN CASSEROLE Jason Hooks
3/4 lb bacon, diced & fried 1 can lima beans
4 large onions, chopped & fried 1 can kidney beans
1/3 C vinegar 1 can pork/beans
3/4 C brown sugar 1 can butter beans
1 Tbsp dry mustard
Cook together the bacon, onions, vinegar, brown
sugar and mustard. Simmer for 20 min. Add all
beans. Bake in large casserole dish at 325° for
2 hr. Serves 10–12.
HUNGRY JACK BEEF CASSEROLE Shirley House
1 lb ground beef 1 can (9½ oz) Hungry Jack
1 tsp salt Refrigerator Flaky
1 can (16 oz) pork/beans Biscuits
2 Tbsp brown sugar 1 C shredded Cheddar
1 Tbsp minced onion Cheese
Brown ground beef, drain. Stir in next four
ingredients; heat till bubbly. Pour into 2 qt
casserole. Cut biscuits in half to form 20 half
circles. Place on top of casserole. Sprinkle
with cheese. Bake at 375° for 25-30 min or
until biscuits are golden brown.
Page 107
BEEF STEW Bunny Cramer
2 lb stew beef 1 tsp sugar
2 Tbsp fat or oil ½ tsp pepper
4 C boiling water ½ tsp paprika
1 Tbsp lemon juice dash allspice
1 tsp Worcestershire sauce 6 diced carrots
1 clove garlic 2-3 stalks celery,
1 medium onion, sliced thin sliced
2 bay leaves 3-4 potatoes, pieces
1 Tbsp salt
Thoroughly brown meat on all sides in hot fat or
oil. Add remaining ingredients except vegetables
and simmer covered 2 hr. Add vegetables, cover
and cook till tender (about 1 hr). Thicken liquid
with flour and water (½ C water and ¼ C flour).
QUICK BEEF STROGANOFF Esther B. Bowman
1 lb beef sirloin 2 Tbsp catsup
1 Tbsp shortening 2 tsp Worcestershire
1 medium onion, chopped sauce
1 clove garlic, minced 1 C sour cream
1 can (10½ oz.) condensed cream of mushroom soup
1 can (3 oz) broiled sliced mushrooms, undrained
Pennsylvania Dutch wide noodles
Cut meat into desired bite-sized pieces. Brown
in hot shortening. Add onion and garlic; cook
till onion is crisp-tender. Combine remaining
ingredients except noodles. Add to meat. Heat
through, but DO NOT BOIL. Stir in sour cream.
Serve over cooked noodles. Makes 4 servings.
NOTE: To cut calories, I've heard one can
substitute plain yogurt for sour cream, although
I've never tried it with this recipe.
Also, venison steak can be substituted for
sirloin, if desired.
Page 108
CHURCH'S BEEF TURNOVERS
1 C crushed onion crackers
1 C all purpose flour
¼ C grated Parmesan cheese
6 Tbsp butter
1 pkg (3 oz) cream cheese
4-5 Tbsp water
½ lb ground beef
½ C cooked spinach (cooked & well-drained)
1 can (3 oz) chopped mushrooms (drained)
¼ C bottled spaghetti sauce
¼ tsp dried basil, crushed
¼ tsp dried thyme, crushed
¼ tsp salt
1 egg, beaten
Combine crackers, flour, Parmesan cheese. Cut
in butter and cream cheese to fine crumbs.
Sprinkle 4-5 Tbsp cold water over mixture, a Tbsp
at a time, mixing with fork. Form into ball, wrap
in clear plastic. Chill for 30 min.
Brown ground beef, drain. Stir in spinach, mush-
rooms, spaghetti sauce, salt, basil and thyme.
Set aside.
On floured surface, roll dough 1/8" thick. Cut
4" circles. Place 1 Tbsp of filling on each half.
Brush edges with beaten egg. Fold dough over.
Place on greased baking sheet. Brush with more
beaten egg. Bake at 400° for 18-20 min.
Serve hot.
___EASY OVEN STEW___ Dorothy B. Clark (Dave's mother)
1 lb stew beef Place beef and vegetables in
1 onion, sliced 2 qt casserole dish. Pour
2 or more carrots, sliced soup over mixture.
2 or more stalks celery, sliced Bake at 350°
4 medium potatoes, quartered for 3 hr.
1 can cream of mushroom soup OR
cream of celery soup, undiluted
Page 109
BEEF TONGUE WITH VEGETABLES Sarah Holter
________________________________________________________________
1 beef tongue 1 pt tomato juice
1 tsp salt 2 tsp Worcestershire sauce
1 bay leaf 1 C diced carrots
2 C water 1 C diced potatoes
¼ C butter 1 C diced celery
¼ C flour 1 small onion, chopped fine
Cook tongue with salt, bay leaf and water until
it sticks done. Cool and remove skin. Melt
butter; blend in flour. Add 1 C tongue stock,
tomato juice, Worcestershire sauce and dash of
salt. Cook, stirring until thick. Add carrots,
potatoes, celery, and onions. Cook for 30 min.
Place in baking dish. Bake at 350° for 1 hr.
Makes enough for 6-8 average servings.
MAKE-AHEAD BREAKFAST BAKE Randy Holter
1 lb bulk sausage
2 slices bread, cut into ½" cubes
1 C (4 oz) shredded sharp Cheddar Cheese
6 eggs ½ tsp salt
2 C milk ½ tsp dry mustard
Crumble sausage in a medium skillet. Cook over
medium heat until brown, stirring occasionally.
Drain well.
Spread bread cubes in a butter 12x8x2" baking
dish; top with sausage and cheese.
Combine eggs, milk, and seasonings. Beat well
and pour over cheese. Cover and refrigerate
overnight. Bake at 350° for 30-40 min until
set.
Yields: 6-8 servings
Page 110
BROCCOLI CASSEROLE Karen Bare
Polly Keller
2 pkgs chopped broccoli
1 egg, slightly beaten
½ C mayonnaise
1 small onion, chopped ¼ C melted butter
1 can cream of mushroom soup Herb Stuffing mix,
1 C grated Cheddar Cheese about 1 C
Cook broccoli slightly less than package
instructions. Mix broccoli, egg, mayonnaise,
onion, soup and cheese in a greased 2 qt casserole.
Mix stuffing with melted butter and sprinkle over
broccoli. Bake at 350° for 30 min.
BROCCOLI CASSEROLE Frances Locke
2 pkgs broccoli, partly cooked. Drain and put
in bottom of buttered casserole.
Break up 2 cans tuna over broccoli and pour:
2 cans mushroom soup)._Mix
1 soup can of milk
Break up potato chips and sprinkle generously
over the top. Bake at 350° for 30 min.
BROCCOLI PUFF * Mary Beckmann
Mrs. Edward F. Holter
2 pkgs frozen chopped broccoli
1 C Bisquick baking mix
1 C milk ½ tsp salt
2 eggs 1 C shredded Cheddar Cheese
Cook broccoli and drain. Beat baking mix, milk,
eggs, and salt with hand beater until smooth.
Stir in broccoli and cheese. Pour into buttered
1½ qt casserole dish. Bake at 325° for about
1 hr, until knife inserted halfway between center
and edge comes out clean.
* You can also use corn or spinach in place of
broccoli.
Page 111
CREAMY BROCCOLI BAKE Janet Gartrell
1½ lb broccoli or 1 medium head cauliflower
(about 1½ lb)*
1 can (10 3/4 oz) condensed cream of mushroom soup
¼ C milk
½ C shredded cheddar cheese (about 2 oz)
¼ C Bisquick baking mix
¼ C firm margarine or butter
Heat 1" salted water (½ tsp salt to 1 c water) to
boiling. Add broccoli, cover and heat to boiling.
Cook until stems are almost tender, 10-12 min,
and drain. Place broccoli in ungreased 1½ qt
round casserole. Heat oven to 400°. Beat soup
and milk with hand beater until smooth; pour over
broccoli. Sprinkle with cheese. Mix baking mix
and margarine until crumbly; sprinkle over cheese.
Bake until crumbs are light brown, about 20 min.
Yield: 6-8 servings.
*2 pkgs (10 oz each) frozen broccoli spears or
cauliflower, cooked and drained, can be
substituted for the fresh broccoli or
cauliflower.
CABBAGE ROLLS (tomato sauce) Nancy Beckmann
16 large cabbage leaves
1 lb ground beef 2 C rice, cooked
2 tsp salt 2 eggs
½ tsp pepper 2 cans tomato soup
4 Tbsp onion 1¼ C water
Steam cabbage to loosen leaves. Season meat; add
onion, rice and eggs. Roll portion of filling
into each leaf and fasten ends with toothpicks.
Place cabbage rolls into pressure cooker; pour
soup and water over rolls. Cover and set control
at 15; cook 8 min after control jiggles.
NOTE: If you haven't got a pressure cooker, this
can be baked in oven. Cover with diluted
soup; bake at 325° for 1½ hr.
Can add mushrooms or use different spices
depending on what is on hand when making
them.
Page 112
CHEESE ENCHILADAS Shirley House
1 can (11 oz) Old El Paso Tortillas
1 can (14 oz) Old El Paso Mild Enchilada Sauce
1 can (15 oz) tomato sauce
½ C water
1 lb Cheddar Cheese
1 lb Monterey Jack Cheese
1¾ C chopped olives
1¾ C chopped onions
Mix together and set aside tomato sauce, enchilada
sauce, and water. Combine and set aside onions
and olives. Grate cheese separately; set aside.
In large casserole dish, layer in order till all
ingredients are used, beginning and ending with
sauce mix. Bake at 325° for 20-25 min.
CHICKEN ALMOND CASSEROLE Leslie Shafer
2 C diced cooked chicken 1 C crisp chow-mein
¼ C chopped onions noodles
1 Tbsp butter 1 Tbsp soy sauce
1 can (10 oz) cream of mushroom soup
1/3 C chicken broth 3 drops tabasco
1/8 tsp pepper
Sauté onion and celery in butter. Add soup and
broth; season with soy sauce, tabasco and pepper.
Add chicken and simmer a few seconds. Pour into
1 qt casserole. Sprinkle with noodles and nuts.
Bake at 350° for 20 min until bubbly. Serves 4.
Page 113
CHICKEN CASSEROLE Nancy Beckmann
Boil 2 chicken breasts; debone. Place chicken
in casserole. Mix can mushroom soup and 1 C
sour cream and pour over chicken. Top with
package of prepared dressing.
Bake at 325° for 1½-2 hr. Serves 4-6.
(Last half hour, add can of pimento for color.)
CHICKEN CASSEROLE Angela Remsberg Smith
3 C cooked chicken, cut up 2 Tbsp lemon juice
2 cans cream of chicken soup 2 C diced celery
1½ C Hellmann's mayonnaise 2 Tbsp grated onion
1 C uncooked rice, cooked = 3 C
Mix. Place in 8x11"casserole. Set in refrigerator
24 hr. Allow to stand 2 hr. Bake at 375° for
30 min.
CHICKEN DIVAN Mary Jo Clark
3 chicken breasts, cooked & diced (I often use
2 C leftover chicken,diced.)
1 tsp curry powder
½ tsp lemon juice
1 can cream of chicken or mushroom soup
8 oz mild Cheddar Cheese, shredded
½ C mayonnaise
1 pkg frozen broccoli spears, cooked & drained
bread crumbs for topping
Cook broccoli, drain and put in bottom of greased
casserole. Combine first 6 ingredients (only 3/4
of cheese) and pour over top. Top with crumbs
and remaining cheese. Bake at 350° for 30 min.
Page 114
CHICKEN WITH NUT Kim Barnie
Chicken in Marinated Sauce:
4 chicken breasts, boned and skinned, cut into
cubes
1 egg white, beat until foamy
2 Tbsp dry sherry
Combine all three in mixing bowl, cover and let
sit in refrigerator at least 3 hr. Best overnight.
Sauce:
2 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp red wine vinegar
2 Tbsp corn starch
2 Tbsp dark brown sugar
2 Tbsp water
2 tsp sesame oil
In mixing bowl, combine all this and set aside.
1 clove garlic, mashed
1 green pepper, cut into cubes
1 carrot, cut into toothpick size
½ C peanuts or cashews
2 Tbsp vegetable oil
Before serving, heat oil in skillet. Stir mashed
garlic in until turns brown; take garlic out.
Put chicken in and stir quickly. Mix all
vegetables in and stir until tender but crisp.
Stir the sauce and pour it in. Stir until sauce
thickens. Mix in nuts and serve with steamed
rice. Serves 4.
Page 115
OVEN-FRIED CHICKEN Esther B. Bowman
½ C (½ stick) butter or margarine
2 C Pepperidge Farm Herb Seasoned Stuffing Mix
1 tsp salt
1 egg
1 Tbsp water
1 broiler fryer (2½-3 lb), cut up
Preheat oven to 425°. Melt the butter in a shallow
baking pan while oven is heating. Put stuffing mix
in a plastic bag and crush with a rolling pin.
Add salt to bag. Beat egg with water in a pie
plate. Dip chicken pieces in egg mixture. Then
shake in stuffing mixture, a few pieces at a time,
until well coated. Place skin side down in the
melted butter in a single layer. Bake uncovered
at 425° for 30 min. Turn; bake 15 min. longer or
until golden brown.
NOTE: To save calories, skin chicken.
FR. JOHN'S CHICKEN AND RICE
2 chickens, cut up 1 medium onion,
5 C Minute Rice cut into rings
4 cans mushroom soup 1 pkg dry onion soup
plus 3 cans water 1/3 C dry Vermouth (more if
1 large can mushrooms you like to party)
parsley
Pour rice into 9x13 cake pan. Add mushroom soup
and water. Add mushrooms (drained); stir slightly.
Sprinkle on half pkg of onion soup mix. Add chicken
pieces. Pour Vermouth over chicken. Place onion
rings on top. Sprinkle on remaining half pkg of
soup mix. Sprinkle on parsley for color. Bake
at 350° for 1 hr 15 min. Serves 6-8 people. A
good dish for party suppers. Just prepare and
let it cook.
Page 116
GOLDEN CHICKEN ROLLS Janice Beachley
6 chicken breasts, skinned, boned, and split
12 thin slices swiss cheese
12 thin slices boiled or baked ham
½ C butter, melted
2 1/3 C soft bread crumbs
¼ C grated Parmesan cheese
With mallet or rolling pin, flatten chicken to
7½x6" pieces. Place a slice of ham and cheese
on each piece. Roll like jelly roll. Fold in
sides to hold in ham and cheese. Dip in butter,
then in combined cheese and bread crumbs. Refrig-
erate overnight (or for 8 hr). Bake in 15x10 pan
at 350° for 40 min.
GRANDMOMMY'S CHURCH CHICKEN Sharon DeColigny
1 young plump chicken, separated
1 lemon or lemon juice
2 tsp salt
¼ tsp black pepper)-Mix together.
½ tsp paprika )
Melted butter or margarine
enough granulated sugar to sprinkle
Rub entire chicken surface with lemon. Sprinkle
with salt-pepper-paprika. Coat well with melted
butter and sprinkle lightly with sugar. Place
in roasting pan, skin side up. Add ½ C water.
(For 2 chickens, use 1 C water.) Bake at 400°
for 1 hr, basting if desired. Turn chicken
over so other side browns nicely.
NOTE: Can be baked at 225° for 3½ hr. Great
for Sundays!
Page 117
CHICKEN STRATA Brian House
8 slices day-old bread 1 can mushroom soup
½ C chopped onion ½ C mayonnaise
½ C chopped green pepper 1½ C milk
½ C chopped celery ½ C shredded sharp cheese
3/4 tsp salt dash pepper
2 eggs. slightly beaten
2 C diced cooked chicken or turkey
Butter 2 slices bread; cut into ½" cubes and
set aside. Cut remaining bread in 1" cubes; place
half of unbuttered cubes in bottom of 8x8x2"
baking dish. Combine chicken, vegetables, mayon-
naise and seasonings; spoon over bread cubes.
Sprinkle remaining unbuttered cubes over chicken
mixture. Combine eggs and milk; pour over all.
Cover and chill 1 hr or overnight. Spoon soup
over top. Sprinkle with buttered cubes. Bake
at 325° for 50 min. or till set. Sprinkle cheese
over top during last few minutes of baking.
CHIPPED BEEF NOODLE CASSEROLE Jason Hooks
1 pkg (4 oz) chipped beef salt & pepper, to
4 oz noodles taste
1 C milk 1 can mushroom soup
¼ C chopped onion 1/3 C bread crumbs
2 Tbsp butter 1 C grated cheese
Boil the noodles in salt water and drain. Sauté
onions in butter for 5 min. Add seasonings, soup,
milk, chipped beef and noodles. Put in buttered
2 qt casserole. Top with bread crumbs and
grated cheese. Bake at 350° for 25-30 min.
Page 118
COOKIE PRESS NOODLES Mary E. Leatherman
Beat thoroughly: 3 whole eggs
½ tsp salt
Gradually add: 1 C flour, little at a time
Fill cookie press, using noodle hole tip. Hold
upright 5" over 2 qt boiling soup broth which is
in a wide kettle. Slowly press batter through
press, dropping noodles in boiling water.
Boil until noodles are done.
CORNFRITTERS Laura M. Remsberg
6 ears corn, grated (If not too milky, add ½ C
milk, at least ¼ C.
DO NOT COOK CORN ON COB.)
½ C flour 2 Tbsp sugar
1 tsp salt 2 eggs
2 tsp baking powder 1 Tbsp melted butter, generous
1/3 tsp pepper
Fry in butter or Spry over medium heat. Edges
get brown. (Not much shortening required but
make sure bottom of pan is more than covered.)
Page 119
EGG BRUNCH Judy Brandenburg
Sauce: 4 slices bacon 4 oz chipped beef,
½ C flour coarsely chopped
½ C butter (can use more)
1-2 cans mushrooms 1 qt milk
(4 oz cans)
Sauté bacon until crisp. Remove from heat.
Remove all grease. Crumble bacon; add butter,
letting melt slowly. Add chipped beef and
3/4 of mushrooms (save rest for garnish). Sprinkle
with flour, salt and pepper to taste. Gradually
stir in milk. Return to heat and cook until
sauce is thickened, stirring constantly. Set aside.
Scrambled eggs: 16 eggs ¼ C butter, melted
1 tsp salt
Mix
1 C milk (4 oz evaporated
and 4 oz whole milk)
Scramble eggs in butter. Alternate layers of eggs
and sauce (eggs first, ending with sauce). Should
make two of each. Garnish with remaining mushrooms.
Cover and bake at 2750 for 1 hr.
NOTE: May be fixed day before. Refrigerate, then
bake in 9 x 13 glass pan. Good for Christmas
morning. And good to serve with: ham sand-
wiches, fruit such as baked apples, coffee
cakes. Serves 12.
CORN PUDDING (RUTH DARNER'S) Submitted by: Sarah Holter
1½ C frozen corn, thawed
2 eggs, slightly beaten 1 C milk
½ tsp salt ½ Tbsp cornstarch
1½ Tbsp sugar 1 Tbsp butter, melted
Add sugar and salt to slightly beaten eggs. Mix
cornstarch into milk. Combine corn with egg
mixture, butter and milk. Pour into a greased
baking dish and bake at 350° for 40-50 min or
until firm. If desired, green pepper or onion
may be added for extra flavor.
Bake in Microwave Oven on HIGH 10-12 min. Stir
every 4 min.
Page 120
EGG NOODLES AND CHEESE Nancy Beahm
1 pkg (8 oz) egg noodles ½ tsp paprika
2 Tbsp butter, melted 2⅔ C milk
2 Tbsp flour 1½ C grated sharp cheese
½ tsp salt ½ C buttered bread
1/8 tsp pepper crumbs
Cook egg noodles according to package directions.
Drain. Melt butter. Blend in flour and seasonings.
Add milk and cook, stirring constantly until
thickened. Add 1 C of the cheese and stir until
cheese melts. Combine cooked noodles with sauce
in a baking dish. Top with remaining cheese and
buttered bread crumbs. Sprinkle lightly with
paprika and bake uncovered at 375° for 25 min.
Serves 6-8.
FAT DOG CASSEROLE Shirley House
8 hot dogs ½ tsp salt
1 Tbsp butter 2 C cooked noodles
1 can (8 oz) tomato sauce 1 pkg (3 oz) cream cheese
½ tsp garlic powder ½ C sour cream
1 tsp sugar ½ C grated cheddar cheese
Cut hot dogs in half-inch chunks. In skillet,
heat them along with butter, tomato sauce, garlic
powder, sugar and salt. Place noodles in greased
casserole dish. Mix cream cheese and sour cream
together and spoon mixture over noodles. Add
hot dogs and sauce. Finally, sprinkle top with
grated cheese. Bake at 350° for 30 min. Serves 4.
** Transcriber's notes: This was penciled in the margins **
Lil Belcher’s corn pudding
4 T. butter { make a roux
4 T. flour
2 cups MILK - add to roux, stir until
thickened
ADD ½ tsp salt 2 eggs, well beaten
PINCH Nutmeg
about 1 pint of corn (previously Fresh or Frozen)
Page 130
MOM'S FILET OF FLOUNDER Alberta Bonney
(Mary Jo Clark's mother)
Buy 2 lb frozen filet of flounder (or sole);
defrost in package. Remove, AS IS, from package
and lay in shallow pan lined with foil. DON'T
SEPARATE. Roll Ritz crackers to crumbs, drizzle
with melted butter. Spread on fish and bake at
400° for 25 min. GOOD.
GREEN BEAN CASSEROLE Betty Jane Snyder
1 can mushroom soup) Mix together and pour over
1 tsp soy sauce ) beans.
1 qt beans
1 can (3½ oz) fried onions - sprinkle over beans.
Bake at 350° for 30-40 min.
HAM AND CAULIFLOWER CASSEROLE Deborah Beckmann
1 small cauliflower, separated
½ C cornflake crumbs
¼ lb cooked, diced ham 3/4 C sour cream
3 Tbsp chopped green pepper ¼ C Parmesan
½ C shredded cheddar cheese dash paprika
Cook cauliflower 15 min (till tender); drain, mix with
crumbs. Add ham, green pepper and cheddar cheese.
Place mixture in buttered casserole dish. Pour
sour cream over top. Sprinkle with Parmesan
cheese. Bake at 325° for 20 min.
Page 122
IMPOSSIBLE HAM'N SWISS PIE Eleanor Bidle
2 C fully cooked smoked ham, cut up
1 C shredded natural Swiss cheese (4 oz)
1/3 C chopped green onions or other onion
4 eggs
2 C milk
1 C Bisquick baking mix
¼ tsp salt, if desired
1/8 tsp pepper
Sprinkle ham, cheese and onion in greased 10½"
pie plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high, or 1 min
with hand beater. Pour into plate. Bake at 400°0
until golden brown and knife inserted into center
comes out clean, 35-40 min. Cool 5 min.
NOTE: At high altitude, bake about 45 min.
STUFFED HAM Connie Phillps
Cover with water and precook corned ham
for about 45 min to 1 hr. Use corned ham weighing
about 12-14 lb.
4 heads cabbage (7 lb)
10-12 medium onions (3 lb)
2 tsp red crushed pepper, to taste
½ tsp black pepper, to taste
salt, to taste
Shred cabbage and onions in pot. Add seasonings
and cook until tender. Save liquid for final cooking.
After ham has precooked, on skin side, cut 1½-2"
slashes in opposite way from the way you slice.
Stuff with cooked cabbage, onions and seasonings.
Pack firmly. Use remaining cabbage, onions, and
seasonings to cover ham. Wrap in cheesecloth and
place in large kettle. Cover with liquid from
cabbage mixture. Boil 4½-5 hr. Remove and drain
overnight. Slice and refrigerate.
NOTE: From "The Pride of St. Mary's County"
Page 123
MOCK LASAGNA Trudy Hildebrand
1½ lb ground beef
1 onion, chopped
1 garlic clove, minced
12 oz mozzarella cheese, shredded
1 carton (1q oz) cottage cheese
2 cans (6 oz each) tomato paste
½ C water 1½ Tbsp dry parsley flakes
1 tsp basil 1 pkg (10) lasagna noodles,
1½ tsp Italian seasoning broken into bite-size
1 tsp salt pieces
½ tsp pepper 2 Tbsp oil
Brown ground beef in skillet and drain well. Place
in pot and add all the remaining ingredients except
the noodles and oil. Stir very thoroughly. Cook
noodles just until tender, drain and toss in oil.
Place in pot and fold into cheese and meat mixture.
Cook on low heat about 6-8 hr. Makes 6 servings.
NOTE: Great Crock Pot dish.
LOW CALORIE HOT DISH Diane Gartrell
1 small head cabbage 1/3 C rice, uncooked
1 lb hamburger 1 can tomato soup
1 small onion, minced 1 soup can water
Chop cabbage in large pieces, place in bottom of
greased baking dish. Brown meat and onion, pour
off fat and stir in raw rice. Place meat mixture
on top of cabbage and cover all with tomato soup
and water. Bake in preheated 350° oven for at
least 1 hr. Watch that it doesn't get too dry.
This recipe can be varied using sausage, chops,
etc. Use whatever seasonings you prefer, but
forget the weight watching!
Page 124
BAKED MACARONI AND CHEESE Diana Corl
1 pkg (8 oz) elbow macaroni
1 can (10½ oz) cream of mushroom soup
1 c milk
3/4 lb sharp cheddar cheese, shredded
1 c cracker crumbs
4 Tbsp melted butter or margarine
Cook macaroni as directed on package; drain.
Blend soup and milk together. Layer macaroni,
milk-soup mixture, and cheese alternately into
1½ qt greased casserole. Sprinkle any remaining
cheese over top. Toss cracker crumbs with melted
butter or margarine. Sprinkle over casserole.
Bake at 375° for 25-30 min or until sauce is
bubbly and crumbs are browned. Makes 6 servings.
MACARONI COMBINATION CASSEROLE Deborah Beckmann
1 C macaroni, uncooked 2 eggs, hard boiled
1/8 lb shredded cheese 1 Tbsp onion, diced
1/8 lb ground ham
1 can cream of mushroom soup
Combine all ingredients and place in small casserole.
Let stand overnight. Bake at 350° for 1 hr.
BARBECUE MEATBALLS Charlotte S. Holter
Combine in crock pot, 1½ C chili sauce
stir well: 1 C grape jelly
1-3 tsp mustard
Cover and cook on high while preparing meatballs.
Combine and shape 1 lb ground beef
into 30 small balls: 1 egg
3 Tbsp dry breadcrumbs
½ tsp salt
Place on broiler rack or in baking pan. Bake
at 400° for 15-20 min; drain well. Add balls
to sauce in crock pot. Stir well to coat. Cover
and cook on low 6-10 hr. (Longer cooking gives
more flavor.)
Page 125
CREAMED MEATBALLS Frances Locke
Blend l can mushroom soup with ½ C water.
Mix ½ C soup mixture with 1 lb ground beef,
cracker crumbs, 2 Tbsp onion; 1 tsp salt,
1 tsp parsley, 1 egg (slightly beaten).
Make meatballs, brown in skillet and pour off fat.
Add rest of soup mixture. Cover and simmer
20 min. Stir often.
MEATLOAF Nancy Beahm
1 lb ground beef 1 tsp salt
½ C finely ground dash of pepper
Chicken-N-Bisket 2/3 C evaporated milk
crackers 2 Tbsp catsup
3 Tbsp instant minced onion
Blend all ingredients except catsup. Shape into
loaf and place in shallow baking dish. Bake at
350° for 30-35 min. Spoon catsup over top. Bake
15 min longer. Serves 4.
MEATLOAF Mary Jo Clark
2 lb hamburger 1 small onion, diced
2 Tbsp A-1 sauce ¼ C shredded carrot
2 tsp salt Sauce: Mix together.
1 C dry breadcrumbs 2 Tbsp A-1 sauce
2 eggs 1 can (8 oz) tomato
3/4 C milk sauce
3 Tbsp parsley flakes
Mix all meatloaf ingredients together with one-
half sauce mixture. Blend well. Shape into loaf
and place in shallow baking pan. Spread remaining
sauce over top and bake at 400° for 1 hr.
Serves 6-8.
Page 126
MEATLOAF Leigh Shafer
2 lb ground beef ½ c breadcrumbs
2 eggs, beaten onion, to taste
½ C tomato juice 1 tsp salt
1/3 C milk ½ tsp pepper
Dash of Worcestershire sauce Green pepper (opt)
Mix together and shape into loaf; add water.
Leave uncovered and bake till meat turns brown.
Then cover and bake at 350° for 1 hr.
SWEET AND SOUR MEATLOAF Dorothy Gartrell
1 can (15 oz) tomato sauce )
½ C firmly packed brown sugar ) Combine and
¼ C vinegar ) set aside.
1 tsp mustard )
2 lb ground lean beef
½ lb ground pork Combine meats,
2 eggs, slightly beaten eggs, onion,
½ C minced onion breadcrumbs, and
½ C soft breadcrumbs seasonings.
2 tsp salt Add: 1 C tomato
¼ tsp pepper sauce mixture.
green pepper slices (opt)
Pack into a 1½ qt casserole dish. Pour ½ C sauce
over meatloaf. Bake at 350° for 1 hr. Heat
remaining sauce and serve with meatloaf. Serves 8.
CREAMED PEAS Jason Hooks
Cook 10 oz peas. Drain.
Add: 1 tsp sugar 1/8 tsp pepper
½ tsp salt ½ C cream
2 Tbsp butter
Heat until hot.
Page 127
BARBECUE PORK Kim Barnie
1 lb pork loin, 1 C honey
cut into 2" strips 4 oz dark soy sauce
1 jar (12 oz) plum preserve ½ C chopped green
2 tsp fresh grated ginger root onion
Combine all ingredients in mixing bowl. Marinate
pork overnight with above sauce. Roast in oven
on rack at 350° for 1 hr, basting often with
remaining sauce.
If any sauce remains, put in sauce pan and bring
to boil. Simmer 10-15 min. Serve with meat and
steamed rice.
GRATED POTATO CASSEROLE Nancy Beckmann
1 C milk 1 C cubed cheddar cheese
3 eggs ½ green pepper
1½ tsp salt 1 small onion
1/8 tsp pepper 4 medium potatoes
Put into blender till just mixed through. Then
pour into 1½ qt casserole dish and bake at 350°
for 1 hr.
IRISH POTATO BAKE Ruth Roberson
2 C Corn Chex cereal, crushed to 1 C
4 Tbsp butter or margarine, melted
3 C seasoned stiff hot mashed potatoes
½ C Diary sour cream
½ tsp onion powder
¼ tsp seasoned salt
dash pepper
1 pkg (10 oz) frozen chopped broccoli, cooked
and drained (omit salt when cooking)
1 C (4 oz) Shredded Process American cheese
Grease 1½ qt shallow baking dish. Combine corn
chex and butter. Set aside. Combine potatoes,
sour cream, seasonings and broccoli. Stir gently
until mixed. Turn one-half into baking dish.
Sprinkle with one-half cheese and one-half
crumbs. Repeat. Bake at 350° for 20-25 min.
Page 128
OVEN POTATOES Frances Locke
Cut potatoes into french fries. Put into
greased casserole and sprinkle with onion salt
and pepper to taste. Dot with butter or margarine
and sprinkle generously with Parmesan cheese.
Cover and bake at 350° for 45 min.
REFRIGERATOR MASHED POTATOES
5 lb potatoes 2 tsp onion salt
2 pkg (3 oz each) cream cheese 1 tsp salt
1 C commercial sour cream ¼ tsp pepper
2 Tbsp butter or margarine
Cook pared potatoes, drain. With electric mixer,
mash. Add remaining ingredients and beat until
creamy. May be stored in refrigerator for as
long as 2 wks.
To use, place desired amount in a serving casserole.
Dot with small amount of butter and bake uncovered
at 350° for 30 min or until hot through, and serve.
POTATO-TOMATO SCALLOP Sarah Holter
In skillet, cook: ½ C chopped onions in 2 Tbsp
butter till tender.
Blend in: 2 Tbsp flour ½ tsp salt
1 tsp paprika 1/8 tsp pepper
Add: 1 C water
1 can (8 oz) tomatoes
2 chicken bouillon cubes.
Cook and stir until bouillon cubes dissolve and
mixture thickens and bubbles. Layer 5 C pared
and thinly sliced raw potatoes in greased 2 qt
casserole. Pour sauce over potatoes. Cover and
bake at 400° for 1-1½ hr. Serves 6-8.
Page 129
PIZZA Johanna Remsberg
Crust: 2 C flour, sifted 2/3 C milk
3 tsp baking powder 4 Tbsp + 4 tsp
½ tsp salt vegetable oil
Preheat oven to 425°. Sift dry ingredients into
bowl. Make a well in dry ingredients. Pour milk
and oil in the well. Stir quickly. Knead 10-15
times. Roll or press onto a greased pizza pan.
Bake for 10 min.
Topping: 1 C tomato sauce grated cheese
1 tsp oregano pepperoni (opt)
½ tsp basil 2 tsp Parmesan cheese
dash garlic salt
Mix sauce and seasoning in bowl. Spread sauce
on crust and sprinkle with cheese. Bake at 425°
for 5-6 min or until cheese bubbles.
TACO PIZZA Johanna Remsberg
Make pizza crust as above. Spread on sauce.
Spoon on taco meat just enough to cover crust.
Put on cheese. Bake 5-6 min or until cheese
bubbles.
PIZZA PUFFS Dorothy Gartrell
1 lb bulk sausage 8 slices white bread
1/3 C tomato paste 2 C milk
1 tsp basil or thyme 3 eggs, beaten
8 slices Mozzarella cheese ½ tsp salt
Break up sausage in frying pan, cooking slowly
for 15 min. Drain meat well. Add tomato paste
and basil (or thyme or poultry seasonings).
Flavor to your own taste, but taste only when you
are sure meat is cooked. Butter a 9" square pan
and cover with 4 slices of bread. Cover the bread
with cheese slices and spread sausage mixture over
all. Place another layer of cheese slices on the
meat and top with remaining bread slices. Mix
together the milk, beaten eggs and salt. Pour
carefully over all. This dish is best when fixed
ahead and refrigerated at least 6 hr or overnight.
Bake at 350° for 45 min.
Page 130
GOOD'N EASY PIZZA Christina Wiles
Dough: 1 pkg active dry yeast 1 tsp salt
1 C warm water (105-115°) 2 Tbsp salad oil
1 tsp sugar 2½ C flour
Dissolve yeast in warm water. Stir in remaining
ingredients. Beat vigorously (about 20 strokes).
Allow dough to rest (about 5 min) while preparing
sauce.
Sauce: ½ C chopped onion ½ tsp salt
1 can (8 oz) tomato sauce 1/8 tsp pepper
1/8 tsp instant minced garlic
Mix sauce ingredients; set aside. Heat oven to
425°. Divide dough in half. On lightly greased
baking sheets, pat each half in circle. Spread
sauce on crusts.
Topping: ¼ C grated Parmesan cheese
2 tsp oregano
1 C sliced pepperoni (about 4 oz)
2 C Shredded Mozzarella cheese
Sprinkle Parmesan cheese and oregano over sauce.
Arrange pepperoni on top and sprinkle with
Mozzarella cheese. Bake at 425° for 20-25 min
or until crust is brown and sauce is hot and
bubbly. Makes 2 pizzas.
NOTE: If using self-rising flour, omit salt in
dough.
HOMEMADE NOODLES Mary E. Leatherman
1 egg pinch salt
½ egg shell water flour
Beat egg, water, and salt. Add enough flour to
make very stiff dough. Work well. Roll out
real thin. Let dry for a while. Then turn
and let other side dry until almost dry. Cut
to desired thickness. Dry till stiff. Use in
soup. May be kept in jar for long time.
Page 131
PIZZA CASSEROLE Bunny Cramer
1 pkg (4 oz) sliced pepperoni
1 medium onion, chopped fine
1/3 C butter or margarine, melted
6 oz thin spaghetti, cooked and drained
1 C (4 oz) grated Swiss cheese
1 lb Mozzarella cheese, sliced thin
2 cans (8 oz each) tomato sauce
1 can (4 oz) mushrooms (Stems & Pieces), drained
½ tsp oregano
½ tsp basil
Barely cover pepperoni and boil for 5 min to remove
excess fat. Drain well. Sauté onion in 1½/3 Tbsp
butter until golden brown. Preheat oven to 350°.
Pour remaining ½ C butter into 11x7x2" baking dish.
Toss cooked spaghetti in butter or margarine.
Cover spaghetti with one can tomato sauce. Add
in order listed: one-half of the grated Swiss
cheese, one-half of the pepperoni, one-half of
the Mozzarella cheese; all of the mushrooms and
onion; then sprinkle with oregano and basil. Top
with remainder of Swiss cheese, pepperoni and
finally the Mozzarella cheese. Pour the other
can of tomato sauce over all. Bake at 350° for
30 min. Serves 6.
Page 132
POLYNESIAN SPAM Marjorie Hurd
1 can (12 oz) Spam, cubed (or leftover ham)
1 medium onion, sliced
½ tsp dry mustard
1 can (15½ oz) pineapple chunks
1 C chicken bouillon liquid
¼ C brown sugar
¼ C vinegar
3 Tbsp cornstarch
2 Tbsp soy sauce
½ C Mandarin orange section
Brown Spam in oil. Add onion and sauté until
partially cooked, then remove. Combine pineapple
juice, bouillon, brown sugar, mustard, vinegar,
soy sauce and cornstarch. Heat, stir until
sauce thickens and clears. Add Spam, onions
and fruit. Simmer till hot. Can be served over
rice.
ELEGANT POT ROAST Connie Keller
1 Briskett of Beef (no other substitute)
1-2 green peppers, chopped
1-2 medium onions, chopped
1 can (15 oz) Hunts SPECIAL tomato sauce
Heavy sprinkle of salt and freshly ground pepper
1 Tbsp Kitchen Bouquet ¼ C water
1 tsp Worcestershire sauce 3 slices rye bread,
cubed
¼ C sherry
Brown meat slowly in 2-3 Tbsp olive oil. Remove;
sauté lightly the onion, green pepper in same pan.
Add rye bread, seasoning, and liquids. Place in
Dutch Oven. Add meat, baste meat with sauce and
vegetables. Cook slowly@ 325-350° until tender.
Remove meat. Strain sauce through collander,
yielding rich brown gravy. Replace meat in sauce
or gravy. Spoon sauce over meat. Let stand one day.
At time of serving, reheat meat in the rich sauce
slowly on top of stove or in oven. This Briskett
slices beautifully!
Page 133
SAVORY POT ROAST Eleanor Bidle
4-5 lb round or chuck roast, cubed, floured
and browned in fat
1 pkg Lipton Onion Soup Mix
2 cans mushroom soup
½ cup water to rinse out soup cans and add to meat.
Cover and simmer over low heat 2 hr or until done,
or cook in oven at 325° for 2 hr or until done.
Serve over mashed potatoes or noodles. A little
more water may be added if you desire.
REFRIED BEANS WITH CHEESE Marjorie Hurd
Mix: 1 pkg taco seasoning with can or two
of refried beans
Place in greased casserole. Spread layer of sour
cream on top of beans. Spread layer of ½ lb of
sharp or cheddar cheese over top. Bake at 325°
for 30 min. Good as a separate dish or as a dip.
REUBEN LOAF Sarah Holter
2 eggs 1 lb hamburger
1 C cracker crumbs 1 can (8 oz) sauerkraut
2 Tbsp parsley ½ tsp caraway seeds
½ tsp garlic 1 C shredded cheese
salt and pepper 3 slices cheese, halved
Combine eggs, cracker crumbs, parsley, garlic,
salt, pepper and meat. Pat meat mixture into
square shape. Combine sauerkraut, shredded
cheese, and caraway seeds. Mound in center of
meat square. Wrap meat around sauerkraut
mixture, forming a loaf. Place in baking dish.
Bake at 350° for 45 min. Garnish with cheese
triangles; bake until cheese melts.
Page 134
OVEN BAKED RICE Betty Jane Snyder
1 C raw rice 2 C boiling water
1 tsp salt
Put rice and salt in baking dish. Stir 2 C
boiling water into rice. Cover. Bake at 350°
for 30 min.
NOTE: Plan with an all-oven meal.
ROSALIE'S CASSEROLE Elizabeth H. Kefauver
1 C raw rice
1 C frozen corn
½ C chopped green pepper
½ C chopped onion
salt and pepper (sprinkled over ingredients)
1 can (8 oz) tomato sauce
1 lb raw hamburger
1 additional can (8 oz) tomato sauce
½ C water
salt and pepper (sprinkled on top)
In 2 qt casserole dish, layer the ingredients in
the order given. Cover and bake at 350° for
1½ hr (1 hr covered; ½ hr uncovered). If you use
brown rice, leave the cover on for an extra 15
min to insure thorough cooking of the rice.
When fully baked, uncover and stir to mix the
ingredients up a bit. Serve.
Page 135
SALISBURY STEAK Sarah Holter
1 1/3 C crackers, crushed 1 tsp Worcestershire
2 lb ground beef sauce
½ C catsup 1½ tsp salt
2 eggs ½ tsp pepper
2 tsp onion, chopped ½ tsp marjoram
2 tsp parsley, chopped ½ tsp nutmeg
Combine; mix well. Shape into oval patties or
balls. Place in deep dish.
1 can (10½ oz) cream of mushroom soup
1 C milk
2 Tbsp butter
Heat soup with milk and butter or blend in
blender first, then pour over patties. Cover.
Bake at 350° for 45 min.
SALMON LOAF B. J. Moore
2 can (16 oz each) salmon, drained
3 eggs
1 C milk
3 C coarse cracker crumbs (1½ stacks)
2 Tbsp lemon juice
2 tsp freeze-dried onions
½ tsp each salt and pepper
½ tsp baking powder
Flake salmon and remove bones and skin. Blend
in eggs. Stir in remaining ingredients. Spoon
lightly into greased 9x5x3" loaf pan. Bake at
350° for 50 min. Let stand for a few minutes
before slicing. Serves 8.
Page 136
SALMON PUFF Ruth Beckmann
2 Tbsp butter or margarine, melted
½ C milk
4 slices bread, torn into pieces
1 can (15½ oz) salmon, drained and flaked
2 eggs, separated
3 Tbsp lemon juice
2 tsp finely chopped onion
1 tsp salt
½ tsp pepper and paprika
Mix butter, milk and bread. Stir in salmon, egg
yolks, lemon juice, onion, salt and pepper.
Beat egg whites till stiff. Fold into salmon
mixture. Pour into greased 1½ qt casserole.
Sprinkle with paprika. Cook uncovered at 350°
for 1 hr. Serves 6.
SALMON SOUFFLE Christina Wiles
1 can salmon, drained and flaked
3 Tbsp butter ½ C water or juice from salmon
3 Tbsp flour ½ tsp salt
1 C Pet Milk 4 eggs, separated
Melt butter in saucepan; add milk, water, salt,
and flour. Cook over low heat until thick. Beat
egg yolks until thick; add to paste mixture.
Add flaked salmon and blend in. Beat egg whites
till stiff; fold in salmon mixture. Pour in greased
baking dish. Place baking dish in pan of water
and bake at 350° for 50 min or until done.
Page 137
SAUCE to use over leftover meats Frances Locke
such as beef, pork, chicken
1½ C tomatoes
1 medium onion, sliced and separated
1 medium pepper, sliced
2 garlic cloves, diced finely
1/8-¼ tsp oregano
¼ tsp basil
mushrooms are nice, either canned or fresh
Depending on amount of meat being used, adjust
ingredients accordingly. Sauté onions, peppers,
garlic and mushrooms in a small amount of
vegetable oil for 5 min. Add tomatoes and heat
through thoroughly. Add sliced or diced meat
(I use sliced) and simmer until sauce is slightly
cooked down.
SAUSAGE MEAT ROLL Diane Gartrell
1 lb loose pork sausage 1 C chopped apple
½ lb ground beef 2 Tbsp cooking oil
1 medium onion, chopped 1 C soft breadcrumbs
1 C chopped celery
Chop onion, celery, and apple quite fine. Put
in fry pan with cooking oil and cook about
15 min over medium heat until transparent but
not brown. Allow to cool, then add breadcrumbs.
Using hands, mix meats together; flatten out on
a floured surface, about 9x12". Spread cooled
filling evenly on meat and roll up like a sponge
roll. It's easier than it sounds! Bake at 350°
for 45 min.
Page 138
SCALLOPED SAUSAGE AND POTATOES Leigh Shafer
2 lb potatoes 1¼ tsp salt
¼ lb sausage ½ C water
½ C butter ½ C milk
Peel and slice potatoes. Mix flour through
potatoes. Place layer of potatoes in well
buttered baking pan. Add layer of sausage.
Alternate potato and sausage layers. Add water
and milk and bake at 350° for 1 hr. Serves 12.
SCALLOPED OYSTER Margaret Wyand
2 doz (about 1 qt) raw oysters ½ tsp pepper
4 slices white bread 2 Tbsp light cream
¼ C butter, melted 1 tsp Worcestershire sauce
½ tsp salt dash cayenne
½ C oyster liquid* 2 Tbsp light cream or Sherry
Clean and drain oysters. Mix ½ C liquid, ½ tsp
salt, ½ tsp pepper and 2 Tbsp light cream with
Worcestershire Sauce, cayenne, 2 Tbsp light cream
or Sherry. Toast bread and cut in small cubes.
There should be 2 cups. Melt ¼ C butter and toss
in bread cubes to coat. In bottom of greased 9"
pie pan, spread a layer of bread cubes. Cover
with oysters and cover with bread cubes. Pour
liquid over the oysters and bake at 425° for 30 min.
NOTE: Only served Thanksgiving and Christmas.
*from drained oysters
Page 139
SEAFOOD CASSEROLE (or salad) Peggy Remsberg
1 lb frozen shrimp, cooked 1 C mayonnaise
1 can crabmeat 1 C diced celery
1 C water chestnuts Pepperidge Farm
Stuffing Mix
Mix together the above ingredients and top with
stuffing mix. Bake at 300° for 25 min. This
makes a delicious summer salad if stuffing mix
is not used and salad is served cold. Serves 6.
SPAGHETTI WITH MEAT SAUCE Sarah Holter
2 Tbsp melted butter. Add 2 medium chopped onions
and cook. Stir in and cook 2 lb ground beef,
stirring until meat is brown. Add and stir in:
1 tsp salt ½ tsp pepper
½ tsp dried oregano ½ tsp paprika
4 cans (1 lb each) stewed tomatoes
large clove crushed garlic or garlic salt
5 cans (6 oz each) tomato paste
Cover and simmer. 2 hr.
Serve over spaghetti. Makes 1 gal. Will freeze
well.
SPAGHETTI SAUCE Angela R. Smith
1 lb hamburger, browned (Use 2 lb if want very
15 oz tomato sauce (or 2 C) thick)
6 oz tomato paste
1 C water
1 envelope spaghetti sauce mix (1.5 oz)
(Recipe suggests Lowry's)
Bring to boil, simmer 20 min, stirring
occasionally. Makes 5-5½ cups.
Page 140
SPAGHETTI SAUCE Esther B. Bowman
1 lb ground beef
1 clove garlic, minced
1 medium to large onion, chopped
1 can (1 lb) tomatoes
1 can (12 oz) tomato paste ½ tsp pepper
1 can (15 oz) tomato sauce 2 tsp chili powder
1 Tbsp whole basil pinch of red pepper
1½ tsp oregano 2 bay leaves
Brown meat, onion and cloves. Add tomato sauce,
paste, and tomatoes. Add spices. Make to
proper thickness (or thinness) using desired
amount of water (or tomato juice for extra
flavor). Let simmer a few hours and serve over
favorite-styled pasta. Top with Parmesan cheese
if desired. Extra sauce may be frozen for
later use.
_____________________________________________
SPECIAL VEGETABLE DUO Shirley House
1 can mushroom soup
1 can (1 lb) whole onions OR
1 can french fried onions
3 Tbsp chopped nuts
¼ C pimento strips
1 C grated cheese
2 cans (1 lb each) cut green beans
Combine soup, drained onions and beans, nuts,
pimento, and one-half cheese. Put into baking
dish and sprinkle with remaining cheese. Bake
at 350° over 30 min or until hot and cheese is
melted.
Page 141
SPICEY HASH Bunny Cramer
1½ lb loose sausage or hamburger
3/4-1 C finely diced onion
3/4-1 C finely diced green pepper
1½-2 C tomatoes
1½ C uncooked macaroni
1 Tbsp sugar
½ tsp salt
2 tsp chili powder
1 C sour cream
Brown meat, onions, and green pepper. Add
tomatoes, macaroni, sugar, salt, and chili
powder. Cover and simmer 20 min. Add sour
cream and simmer until macaroni is tender.
SPINACH CASSEROLE Charlotte S. Holter
4 boxes frozen chopped spinach
2 eggs
2 cans cream of mushroom soup
3 C grated cheese
garlic to taste (opt)
Cook and drain spinach thoroughly. Beat eggs;
combine all ingredients. Pour into casserole.
Use buttered crumbs or croutons over top. Bake
at 350° for 30 min.
Page 142
SPINACH SOUFFLE Sarah Holter
1/4 C butter 1 C milk
salt and pepper, to taste 1 C cooked spinach,
celery salt, to taste chopped
1 Tbsp grated onion 1 C shredded Cheddar
5 Tbsp flour or Swiss cheese
3 eggs, separated
Melt butter. Sauté onion. Add salt, pepper and
celery salt. Sauté until onions are clear. Add
flour and milk, stirring over medium heat. Add
drained spinach, cheese, egg yolks. Beat egg
whites until stiff and fold in. Bake at 350°
for 40 min. DON'T OVERCOOK. Serves 6.
SQUASH CASSEROLE Doris Kelly
2 1/2 C diced winter squash 2 C cracker crumbs
1 C diced celery 2 eggs, beaten
1 C diced onion (opt) 1 C grated cheese
2/3 C margarine or butter salt and pepper, to
1 1/2 C water taste
Wheat germ or natural-
type cereals for top
Boil vegetables, margarine and water for 5 min.
Combine in casserole with remaining ingredients.
Sprinkle wheat germ or natural-type cereal on
top of casserole. Use as much as you like for
topping. Bake at 350° for 30-35 min, adding
water if needed. This recipe has never failed,
and makes a big hit with company.
Page 143
STUFFED GREEN PEPPERS Gertrude Bidle
6 large green peppers 1 tsp salt
1 C coarse dry bread or ½ tsp pepper
cracker crumbs 1 can tomato soup
1 Tbsp chopped onion ½ can water
½ lb ground beef
Remove stems and seeds from peppers and cook
in boiling water for 5 min and drain. Combine
remaining ingredients except one-half can soup
and water. Stuff peppers with mixture; stand
up in baking dish. Pour remaining soup and
water over peppers. Cover and bake at 350° for
45 min. Uncover and bake 15 min longer.
SUMMER SAUSAGE Betty J. Wise
2 lb hamburger ½ tsp mustard seed
1 C water 2 tsp liquid smoke
3/4 tsp garlic powder 3 Tbsp Morton's tender-
1 tsp onion powder quick
Combine all ingredients and mix thoroughly.
Make two large rolls or four small rolls. Wrap
in foil with dull side out. Refrigerate 24 hr.
Poke holes all over with fork and bake over
water in broiler pan at 350° for 90 min. When
cool, remove foil and rewrap in plastic wrap
and refrigerate or freeze.
Page 144
SWEET POTATO CASSEROLE Shirley House
Combine: 3 C mashed sweet potatoes
½ C carnation milk
1/3 C butter
2/3 C white sugar
½ tsp salt
2 eggs, beaten
1 Tbsp vanilla
Pour into baking dish.
Topping: 1 C brown sugar 1/3 C butter
½ C flour 1 C chopped nuts
Sprinkle over potatoes and bake at 350° for
30 min.
SWEET POTATO CASSEROLE Paige Kefauver
½ lb sweet potatoes, cooked and mashed
2 small bananas, mashed
½ pt milk
2 Tbsp sugar
½ tsp salt
2 egg yolks, beaten
5 level Tbsp raisins, finely chopped
Combine sweet potatoes and bananas. Add milk
and blend. Add sugar, salt, egg yolks and
raisins. Mix well. Pour in a well oiled 1½ pt
casserole. Bake at 300° for 45 min or until
set. Serves 4-6.
Page 145
WILLIAMSBURG SWEET POTATOES Martha Morris
Mix together: ½ tsp nutmeg
½ tsp cinnamon
3/4 C sugar
Add: 2½ lb dry pack sweet potatoes, mashed
Add: ¼ lb butter, softened
2 C milk
Bake in casserole about an hour. I use any
temperature that I may be using for other items
in the oven. Vary the time according to the
temperature used and the depth of the casserole.
Bake until glazed on top.
NOTE: Served at King's Arms Tavern.
BAKED TOMATOES Martha Morris
Put in heavy aluminum pan and boil hard until
it thickens (30-45 min): 3 Tbsp butter
1 ½ tsp salt ½ C brown sugar
¼ tsp pepper
Place in casserole and sprinkle top with 1 C
breadcrumbs, softened with butter. Brown at
350° for 20 min. May be prepared in advance
and browned before serving.
Page 146
TOMATO AND FRANKFURTER CASSEROLE Dorothy Gartrell
1 can (1 pt) tomatoes OR
4 medium tomatoes, remove skin and cook
3/4 C catsup
½ C fine chopped onion
2 Tbsp brown sugar
2 Tbsp vinegar or lemon juice
1 Tbsp prepared mustard
2 tsp Worcestershire sauce
1 clove garlic, mashed
½–1 lb franks cut in 1" length
8 oz twist or regular macaroni
In pan combine tomatoes, catsup, onions, brown
sugar, vinegar or lemon juice, mustard,
Worcestershire sauce. Cover; cook for 10–12 min.
Add cut franks. Cook 10 more min, stirring
occasionally. Cook and drain macaroni. Put
in 8x8" casserole; sprinkle with mild grated
cheese. Bake at 350° until bubbling and cheese
is melted and slightly brown.
STEWED TOMATOES WITH GREEN PEPPERS Laura Remsberg
1 qt tomatoes
½ green pepper, sliced very thin
butter the size of a walnut
2 or more Tbsp sugar
salt and pepper as desired.
Bring to boil, then simmer 3 hr. Stir occasionally.
Page 147
SQUAW CORN CASSEROLE Janet Gartrell
1 C chopped cooked ham ½ C rich milk
2 Tbsp butter, melted 2 large eggs, beaten
1 can creamed corn or 2 C pinch of salt and
pepper
Combine all ingredients well and pour into buttered
baking dish. Bake at 350° for 45 min or until firm.
SWISS AND BACON QUICHE Elizabeth Carter
Prepare 9" single pie crust. DO NOT PRICK.
Bake at 425° for 8-10 min. Cool. Reduce oven
heat to 350°.
Sprinkle over crust: 6 crisply cooked bacon
slices, crumbled
2 Tbsp minced onion
1 C shredded Swiss cheese
Beat together: 1 can (13 oz) evaporated milk
5 eggs
½ tsp salt
1/8 tsp nutmeg
Pour into crust. Bake at 350° for 35-40 min
or until knife inserted in center comes out
clean. Let stand 10 min before serving.
Page 148
DEVILED TUNA BAKE B. J. Moore
2/3 C mayonnaise 2 cans (7 oz each) tuna,
2 Tbsp lemon juice drained
4 tsp freeze-dried onion 2 C soft breadcrumbs
2 tsp Worcestershire sauce 4 hard-cooked eggs,
2 tsp prepared mustard chopped
1 tsp salt 6 Tbsp cornflake crumbs
¼ tsp pepper 2 Tbsp grated Parmesan
cheese
2 Tbsp margarine, melted
Combine mayonnaise, lemon juice, onion.
Worcestershire sauce, mustard, salt and pepper.
Add tuna, breadcrumbs, and eggs to mayonnaise
mixture. Toss lightly to combine. Spoon mixture
into baking dish. Toss cornflake crumbs with
grated cheese and melted butter. Sprinkle over
tuna mixture. Bake at 350° for 25 min. Serves 8.
TUNA AND NOODLE CASSEROLE Mrs. Edward F. Holter
1 pkg (8 oz) noodles
1 can (No. 2) condensed cream of mushroom soup
1 C milk
1 Tbsp butter
1 can (7 oz) tuna, flaked
1 tsp salt
1 C crushed cornflakes or breadcrumbs
Cook noodles in boiling salted water for 2 min.
Drain. Combine soup and milk; add to noodles.
Add remaining ingredients in order listed. Bake
in preheated oven at 400° for 30-40 min.
Page 149
TURKEY BUFFET CASSEROLE Ruth Roberson
4 oz medium-wide noodles, cooked
1 pkg frozen broccoli spears
3 Tbsp butter 2 C milk
3 Tbsp flour 1 C processed American cheese
1 tsp salt 2 C cooked diced turkey
½ tsp mustard 1/3 C slivered almonds, toasted
¼ tsp pepper
Cook broccoli until tender; drain. Dice but
leave flowerets whole. Melt butter; stir in
flour, salt, pepper and milk. Cook, stirring
until thick and smooth. Remove from heat and
stir in cheese until melted. In greased baking
dish, arrange layers of noodles, broccoli and
turkey. Pour cheese sauce over all. Arrange
broccoli flowerets on top, pressing lightly into
sauce. Sprinkle with almonds. Bake uncovered
at 350° for 15 min or until bubbly hot.
ZUCCHINI-BEEF BAKE Mary Jo Clark
5 medium zucchini, sliced in rounds
2 Tbsp olive oil ¼ C red wine
1 lb hamburger ½ tsp salt
1 medium onion, chopped ½ tsp basil
½ C celery, diced ¼ tsp pepper
1 can (8 oz) tomato sauce 8 oz shredded
1 C sliced mushrooms Mozzarella cheese
Spread zucchini evenly in 13x9" baking pan; set
aside. In large skillet heat oil. Brown beef,
onion, and celery. Stir in tomato sauce, mush-
rooms, wine and seasonings. Spoon over zucchini.
Sprinkle with cheese. Bake at 350° for 20-25 min
or until bubbly. Serves 6.
SALADS and
DRESSINGS
P AND I SHALL RAISE THEM UP
S A PLANT OF RENOWN, AND THEY
SHALL BE NO MORE CONSUMED WITH
HUNGER IN THE LAND, . . .
EZEKIEL 34:29
Page 150
APPLE SNOW SALAD Marcia Remsberg
1 can (8½ oz) crushed pineapple
½ C sugar 2 C finely chopped apple
3 Tbsp lemon juice ½ C finely chopped celery
dash of salt 1 C whipping cream, whipped
2 eggs, beaten
Drain pineapple, reserving syrup. Add enough
water to pineapple syrup to make ½ C. Combine
pineapple syrup, sugar, lemon juice, salt, and
eggs in a saucepan, and mix well. Cook over low
heat, stirring constantly until smooth and
thickened. Chill mixture thoroughly. Fold in
pineapple, apple, celery and whipped cream.
Spoon into an 8" square casserole dish and freeze
until firm. Cut into squares to serve.
Yield: 9-12 servings.
CHERRY SALAD SUPREME Shirley House
1 pkg (3 oz) cherry jello 1/3 C mayonnaise or
1 can (21 oz) cherry pie filling salad dressing
1 pkg (3 oz) lemon jello 1 C crushed pineapple
1 pkg (3 oz) cream cheese ½ C whipping cream
Dissolve cherry gelatin in 1 C boiling water.
Stir in pie filling. Turn into 9x9x2" baking
dish; chilltill partially set. Dissolve lemon
gelatin in 1 C boiling water. Beat together the
cream cheese and mayonnaise. Gradually add lemon
gelatin. Stir in undrained pineapple. Whip ½ C
whipping cream; fold into lemon mixture with 1 C
tiny marshmallows. Spread on top cherry layer;
top with 2 Tbsp chopped nuts if desired.
Page 151
CHURCH'S CHICKEN SOUFFLE SALAD
1 pkg lemon jello ½ C mayonnaise
1 C hot water 2 Tbsp lemon juice
½ C cold water 1¼ tsp salt
Dissolve jello. Beat all ingredients until well
blended. Quick chill in freezer until firm 1"
from edge. Beat until fluffy.
Fold in: 1½ C diced chicken
½ C finely chopped celery
½ C toasted slivered almonds
¼ C chopped pimiento
¼ C chopped green pepper
1 tsp grated onion
Chill and serve. Serves 6.
COPPER PENNY CARROTS Linda Cassell
(marinated carrots) Sarah Holter
2 lb carrots 1 tsp worcestershire
1 can tomato soup sauce
3/4 C wine vinegar 1 tsp prepared mustard
¼ C Wesson oil 1 onion, sliced
1 C sugar 1 small green pepper,
½ tsp salt sliced thin
dash pepper
Peel and cut carrots in small pieces. Cook
until tender (don't overcook). Let carrots
reach room temperature. Add onions and peppers.
Add liquid mixture. Serve cold.
This can be kept for 6 weeks in refrigerator.
Page 152
CRANBERRY SALAD Peggy Remsberg
2 C cut cranberries) Boil cranberries in water
1 C water ) for 20 min.
1½ C sugar ) Before removing from stove,
1 Tbsp Knox gelatin add sugar and gelatin.
(dissolved in ½ C
hot water) Cool.
½ C diced celery )
½ C diced apples ) Add. Refrigerate overnight.
½ C chopped walnut )
CRANBERRY SALAD Linda Cassell
1 lb cranberries, ground)
2 C sugar ) Mix together.
grated rind of 2 oranges ) Let stand overnight.
½ C orange juice )
2 tsp Knox gelatin 2 apples, pared and chopped
2 Tbsp water fine
1 C pineapple juice 3/4 C celery, chopped fine
1 pkg lemon gelatin
Soften gelatin in cold water. Heat pineapple
juice to boiling; add lemon and plain gelatin.
Add cranberry mixture, then apples and celery.
FROZEN CRANBERRY SALAD Betty Jane Snyder
2 pkg (3 oz) cream cheese Soften.
2 Tbsp mayonnaise ) Add.
2 Tbsp sugar ) Mix well.
1 can whole cranberry sauce Stir in remaining.
1 can (9 oz) pineapple, drained
½ C chopped nuts, or less Put in 9x9" baking
1 C Dream Whip dish. Freeze.
Keep in freezer until ready to serve. Cut in
serving pieces. Serves 16.
Page 153
FRESH SPINACH SALAD Sarah Holter
1 lb fresh spinach 3 hard cooked eggs, chopped
1 small onion, sliced 6 slices bacon, cooked and
crumbled
Remove stems from spinach; wash leaves in lukewarm
water, pat dry. Tear into bite-sized pieces.
Combine spinach, onion, eggs, and bacon in large
bowl. Serve with dressing.
DRESSING: 1 small onion, chopped ½ tsp salt
1 C vegetable oil ½ tsp pepper
1/3 C vinegar 1 tsp celery
1/3 C sugar 1 Tbsp mustard
Combine all ingredients in blender and process
well. Chill. Stir before serving. Makes 2 C.
FROZEN FRUIT MEDLEY Dorothy Gartrell
1 pkg (3 oz) Jello, any red flavor
1 C boiling water
1 can (8 3/4 oz) pineapple tidbits
½ C lemon juice
1 envelope Dream Whip Whipped Topping Mix
1/3 C mayonnaise
½ C seeded halved grapes
¼ C diced maraschino cherries
½ C chopped nuts
Dissolve gelatin in boiling water. Drain
pineapple, measuring syrup and adding water to
make ½ C. Stir liquid and lemon juice into
gelatin. Chill until slightly thickened
(consistency of unbeaten egg whites - about
1 hr 15 min). Prepare whipped topping mix as
directed. Mix with mayonnaise, fruits, and nuts
until blended. Then blend into slightly
thickened gelatin. Spoon into 8x4" loaf pan.
Freeze until firm. Unmold; let stand at room
temperature 30 min before slicing. Garnish as
desired. Makes 8 to 10 servings.
Page 154
FROZEN FRUIT SALAD Janet Gartrell
1 pkg (3 oz) strawberry flavor gelatin
1 C boiling water
1 can (6 oz) frozen concentrated lemonade
3 C thawed Cool Whip Non-Dairy Whipped Topping
1 can (16 oz) sliced peaches
1 can (8½ oz) pear halves
Drain and chop fruits. Dissolve gelatin in boiling
water. Add concentrate and stir until melted.
Chill until slightly thickened. Blend in whipped
topping and fold in fruit. Pour into 9x5" loaf
pan. Freeze until firm, about 4 hr. Unmold and
slice; garnish if desired. Makes 12 servings.
FROZEN WALDORF SALAD Katherine Fink
2 egg ½ C finely chopped celery
½ C sugar ½ C shredded pineapple
⅛ tsp salt 1 C whipping cream
½ C pineapple juice 2 apples, chopped very fine
¼ C lemon juice
Beat eggs slightly. Add the sugar, salt and
fruit juices. Cook over hot water until thick.
Cool. Fold in fruit and whipped cream. Pour
into refrigerator tray or dish, and freeze.
Serves 6.
Page 155
JELLO BEET SALAD Dorothy B. Clark
1 pkg (3 oz) lemon Jello 1 can chopped beets,
1½ C liquid (beet juice and water) drained
1 Tbsp horseradish ½ C chopped celery
1 tsp salt ½ C chopped onion
¼ C vinegar
Bring 1½ C liquid to boil with salt, vinegar,
horseradish and sugar. Add and dissolve Jello.
Place chopped vegetables in mold and pour liquid
over. Let set until firm.
If you use a ring mold, this is so pretty on a
bed of lettuce with cottage cheese in the center.
(Delicious and pretty with all kinds of main courses.)
GREEN JELLO SALAD Connie Phillips
Mix together: 1 sm box lemon jello
1 sm box lime jello
3 C water (1½ hot, 1½ cold)
Place in refrigerator and let jello get sloppy.
Mix in blender: 1 pt minus 2 Tbsp sour cream
1 can crushed pineapple, drained
pinch of salt
1 C pecans
Chop in Blender until well mixed. Stir in sloppy
jello till mixed. Pour into mold and refrigerate
until firm.
HEAVENLY HASH Ruth Shapard
1 can (15½ oz) pineapple tidbits
1½ C water ½ C miniature marshmallows
½ C rice 6 maraschino cherries (quartered)
½ tsp salt 2 C whipped cream
Drain pineapple tidbits. Combine syrup with
water. Boil. Add rice and salt. Reduce heat, cover,
cook. Cool. Fold in pineapple, marshmallows and
cherries and whipped cream. Chill. Serves 8-10.
Page 156
ORANGE SALAD Ruth Ann Holter
1 pkg (3 oz) orange jello
1 pkg (3 oz) vanilla pudding (NOT INSTANT)
2½ C water
1 envelope Dream Whip (mixed as stated on package)
1 sm can mandarin oranges, drained
Cook until clear and slightly thickened. Cool.
Then add 1 envelope Dream Whip. Chill until
partially set. Then add 1 small can drained
mandarin oranges. Chill until thick.
PAPER CUP FROZEN SALAD Linda Cassell
2 C sour cream 1 can (8 oz) crushed pineapple,
2 Tbsp lemon juice drained
½ C sugar ¼ C chopped pecans
1/8 tsp salt 1 can (1 lb) pitted Bing
1 banana, diced Cherries, drained
4 drops red food coloring (opt)
Combine sour cream, lemon juice and salt. Add
other ingredients and put in paper cake cups and
freeze.
PRAWN-AVOCADO SALAD Paige Kefauver
1½ lb cooked prawns, deveined and cut in half
4-5 stalks celery, diced
2 avocados, cut in 1" cubes
3 oz pitted olives, sliced
6 oz pickled olives, sliced
Combine all ingredients just before serving.
Page 157
SEAFOAM SALAD Jason Hooks
1 can (#2½) pears
1 pkg lime jello
6 oz pkg cream cheese
2 Tbsp cream
1 C whipping cream
Drain pears. Heat 1 C pear juice to boiling.
Dissolve jello in hot juice. Mix cream cheese
and cream in hot juice and jello. Beat with
electric mixer. Chill until thick and fold in
mashed pears and whipped cream. Mold and
refrigerate.
SHRIMP ASPIC Edna Alice Hoffman
1 pkg (3 oz) lemon jello ½ onion, chopped
1 C hot water ½ green pepper, chopped
1 lb fresh shrimp (2 sm cans)
2 Tbsp catsup ½ C celery, chopped
1 Tbsp vinegar 1 sm can Del Monte
¼ tsp salt tomato sauce
Dissolve jello in hot water. Add other
ingredients. Chill.
STRAWBERRY SURPRISE Connie Phillips
Mix together: 2 large containers Cool Whip
4 boxes frozen strawberries
(Birdseye), thawed and drained
1 bag miniature marshmallows
1 C chopped walnuts
Add a little juice from strawberries to make it
smooth. Chill well and serve.
Page 158
STRAWBERRY JELLO SALAD Connie Phillips
Mix in large 1 lg pkg strawberry jello
bowl: 1 C boiling water
Add: 2 C frozen strawberries
1 can (13 oz) crushed pineapple, drained
1½ bananas, sliced thin
Mix all together. This is a thick mixture. Pour
½ mixture in oblong pan. Let set in refrigerator
for about 10 min until jelled good; then spread a
layer of sour cream (about 6 oz). Pour rest of
mixture on top of sour cream and refrigerate
until firm. May garnish before serving with
½ C slivered almonds.
SWEETHEART SALAD Becky Guyton
2 C crushed pineapple, undrained
½ C sugar
1 envelope Knox plain gelatin
½ C cold water
8 oz Phil. cream cheese
2 Tbsp lemon juice
2 Tbsp maraschino cherry juice
1 pkg Dream Whip
12 maraschino cherries, chopped
¼ C coconut
2 drops red food coloring, if desired
Dissolve gelatin in cold water. Add pineapple
to sugar. Bring to boiling point and add gelatin.
Stir until dissolved. Add lemon and cherry juice;
cool slightly. Mash cream cheese and add chopped
cherries. Add red coloring. Combine with
pineapple mixture, adding a small amount at a time.
Chill until slightly thickened. Prepare Dream
Whip and blend with salad mixture. Add coconut.
Mold and chill.
Page 159
VIETNAMESE CHICKEN SALAD Kim Barnie
1 whole chicken or 4 pieces of breast
1 small head of cabbage
1 carrot
1 cucumber or dark green pepper
1 purple onion (large)
DRESSING: 1 C apple cider vinegar
½ C vegetable oil
½ tsp salt
¼ tsp pepper
1 Tbsp sugar
2 cloves garlic (minced)
Steam or boil chicken; break into small pieces.
Discard skin and bones. (Reserve broth for soup
if boil chicken.) Set meat aside. Shred cabbage;
grate carrot; cut cucumber or green pepper thin
(like toothpick). Slice onion; mince garlic
and mix with remaining ingredients for dressing.
Half hour before serving, toss everything
together; pour dressing over and mix well. Garnish
with red rose radishes and fresh parsley sprig
if desired. Serves 8.
WALDORF WHEEL Diane Gartrell
2 pkg (3 oz) red flavor gelatin (or 1 pkg 6 oz)
2 C boiling water
1½ C cold water ½ C diced celery
2 medium apples, diced ½ C chopped walnuts
Dissolve gelatin in boiling water. Add cold water
and chill until thickened. Stir in apples, celery
and walnuts. Pour into 6-cup ring mold. Chill
until firm, about 4 hrs.
Page 160
DRESSINGS
FRENCH SALAD DRESSING Laura Remsberg
½ C Heinz ketchup 3/4 C white sugar
1 C Mazola oil 1/8 tsp paprika
3/8 C cider vinegar 1 tsp salt
3/8 C red wine vinegar
Blend together with egg beater. Shake before using.
GREAT FRENCH DRESSING (for 50) Deanie Warren
4 C catsup 3 tsp salt
3 C oil 2 C onions, chopped
3 C vinegar or pickle juice 1 tsp garlic
6 C powdered sugar
Add in order with sugar last and shake.
Refrigerate 12 hrs before serving.
ITALIAN DRESSING Shirley House
2 Tbsp sugar ½ tsp garlic salt
1 tsp salt ¼ tsp onion salt
½ tsp dry mustard ½ C vinegar
½ tsp paprika ½ C catsup
½ tsp oregano ½ C salad oil
Put all ingredients in jar with a tight fitting lid. Shake
vigorously. Chill. May be mixed in blender.
POPPY SEED DRESSING Kathy Martin
3/4 C sugar 1½ Tbsp onion juice
1 tsp dry mustard 1 C salad oil
1/3 C vinegar 1½ Tbsp poppy seed
Mix first four ingredients in blender at medium speed. Add
oil slowly. Stir in poppy seeds.
Page 161
HONEY-POPPY SEED SALAD DRESSING Sarah Holter
1 C honey
1 tsp dry mustard
1 tsp paprika
2 tsp poppy seeds Combine in blender.
5 tsp vinegar
1 tsp lemon juice
1 tsp grated onion,
if desired
1 C oil Gradually add while
blending until mixture
thickens. Store in
refrigerator.
RUSSIAN DRESSING Shirley House
½ C mayonnaise or salad dressing
½ C french dressing
1 Tbsp grated onion or 1 tsp minced dried onion
4 Tbsp pickle relish
2 tsp chili sauce
Mix all together and chill.
SALAD DRESSING Sarah Holter
1 Tbsp flour 1. Mix first six ingredients
1 Tbsp sugar together and cook until
1 tsp dry mustard mixture thickens and bubbles.
½ tsp salt 2. Gradually stir into egg yolks.
dash pepper 3. Cook 2 more min.
¾ C milk 4. Place waxed paper over surface
2 slightly beaten egg yolks and cool 10-15 min.
3 Tbsp vinegar 5. Stir in vinegar.
6. Store in jar and chill.
SANDWICHES
AND
SOUPS
. . . AND UNLEAVENED CAKES
OF AN EPHAH OF FLOUR:
THE FLESH HE PUT IN A BASKET,
AND HE PUT THE BROTH IN A POT . . .
JUDGES 6:19
Page 162
CHURCH'S CHICKEN CORN SOUP
1 frying chicken, 4 lb Parsley
1½ can (1 qt 14 oz) College Inn Chicken Broth
Broth from cooking chicken
½ C carrots Rivels: Combine 1 C flour
½ C celery 1 egg, beaten
8 C corn 4 hard-cooked eggs
Cook chicken in 3 qt water. Cool. Cut up chicken
fine. Combine canned broth and broth from cooking
chicken. Add enough water to make 1½ gallon. Add
carrots, celery, cut up chicken, and parsley.
Bring to boil. Add corn and again bring to boil.
Slowly drop rivels in boiling soup. Cook 10 min
and then simmer for little while. Chop 4 hard-
cooked eggs and add just before serving.
CHURCH'S VEGETABLE SOUP
Broth from kettle of boiling beef, bones, and
small roast beef. 2 C frozen lima beans
½ small head cabbage 2 C frozen peas
½ lb carrots 2 C frozen green beans
½ C chopped celery 2 C frozen corn
2 C potatoes, chopped ½ lb dried great northern
1 small onion, chopped ¼ C rice beans
1 qt tomatoes or tomato juice
Combine and cook until vegetables are cooked.
FRENCH ONION SOUP Pat Fogle
Combine in skillet: ¼ C margarine
3 C thinly sliced onions
Cover and cook slowly about 15 min.
Blend in: 1½ tsp salt
2 Tbsp flour
Add: 4 C beef broth or stock
Heat to boiling. Reduce heat and simmer about 1 hr.
Toast slices of French bread in oven until dry and
crisp. Put one slice in each soup bowl. Sprinkle
toast with grated cheese and ladle hot soup over it.
Page 163
OLD-FASHIONED POTATO SOUP Paul Fogle
1 lb smoked sausage, cut into bite-sized pieces
3 C diced potatoes 1 tsp salt
1 Tbsp margarine ½ tsp pepper
½ chopped onion 1 egg yolk
2 C water ½ C milk
2 Tbsp parsley ½ C flour
In large Dutch oven, melt margarine and brown
sausage. Drain off all but 1 Tbsp drippings and
add all other ingredients except egg yolk, flour
and milk. Bring to boil, then simmer till potatoes
are tender. Mix egg yolk and flour until pea-sized
and crumbly. Add to soup, stirring continuously.
Cook 1-2 min. Add milk and heat. Serve immediately.
PENNSYLVANIA DUTCH CHICKEN CORN SOUP Paul Fogle
1 chicken ½ C finely diced celery
2 C raw noodles ½ C finely diced carrots
3 C corn 1 tsp dried parsley
3 hard-boiled eggs, diced salt and pepper to taste
Stew chicken; debone, skin, and cut into bite-sized
pieces. Boil noodles in chicken broth. Add enough
water to make 2 qt of liquid. Add all ingredients
and simmer for at least 1 hr.
Page 164
SEAFOOD CHOWDER Paige Kefauver
2 stalks celery, chopped
1 large onion, finely chopped
1½ oz butter, melted 6 oz finned crabmeat
1 lb raw potatoes, diced 6 oz cooked prawns
1½ pt water 4 oz American Cheese,
1 tsp salt grated
¼ tsp pepper 1½ pt milk
chopped parsley
Cook celery and onions in melted butter until
tender. Add potatoes and water; cook 15 min.
Add remaining ingredients except parsley. Heat
slowly until cheese melts and mixture is
thoroughly heated. DON'T BOIL. Serve hot,
garnished with parsley. Serves 6.
TOMATO SOUP Annabelle Martin
1 peck of tomatoes 1 C flour ½ C butter
2 stalks celery ½ C sugar 1 C water
(cook) ¼ C salt
Cook and put through a sieve. Then put on stove
and bring to a boil. Add butter, flour, sugar
and salt and mix with water to form paste.
Can while very hot. This will be thick.
To serve, heat separately: 2 parts tomato soup
1 part milk
Then pour tomato soup slowly into milk. Serve.
Page 165
WONTON SOUP Kim Barnie
10 C pork or chicken broth
1 pkg wonton skin
½ lb ground pork or ground chicken
1 bunch green onions
¼ tsp black pepper
1 tsp salt
1 C soy sauce or Kikoman
½ C red wine vinegar
Season the broth to taste. Chop green onion parts
finely; white part makes curl for garnish.
Combine ground meat with 1 Tbsp soy sauce, pinch
of pepper and chopped green onion. Mix well.
Place wonton wrap on cutting board; place ½ tsp
filling on each piece. Pick it up with four
corners and place in the palm of hand and gently
squeeze it together.
Bring 2 qt water to boiling point, drop wonton in
for 5 min. Take it out and put in serving bowl.
Garnish with remaining chopped green onion and
onion curls. Pour boiling broth over and serve
with red wine vinegar and soy sauce. Makes 8 servings.
CHEESE HAM SPREAD Peggy Remsberg
1 pkg (8 oz) cream cheese
1 jar (5 oz) Old English pasteurized process cheese
1 C finely chopped ham spread
1 tsp horseradish (or to taste)
Mix all ingredients together. Spread on bread or
crackers.
CRANBERRY CONSERVE Linda Cassell
1 lb cranberries 3 C sugar
½ lb white raisins 2 oranges (rind of only one)
Finely grate the rind of 1 orange. Use juice of
both and add other ingredients. Boil 7 min. When
cool, add scant cup of English walnuts.
Page 166
DRIED BEEF WHEELS Mike Remsberg
Spread slices of dried beef with softened cream
cheese mixed with horseradish to taste. Roll up,
fasten with toothpicks, and chill. Slice between
picks to serve.
REUBEN SANDWICHES Eleanor Bidle
Pumpernickel bread.
Dressing: mayonnaise - 2 parts
ketchup - 1 part
sweet relish - 1 part
Apply this dressing to a slice of bread. Then add
layer of corned beef, sauerkraut and swiss cheese.
Place on grill until cheese is melted or put in
oven at 350°. Serve as open-face sandwich or as
a regular sandwich.
TASTY TOAST Peggy Remsberg
1 pkg (8 oz) cream cheese 1 onion, finely chopped
½ C grated Parmesan cheese ½ loaf white bread
3 Tbsp mayonnaise 3 Tbsp bacon bits
Trim crusts from bread and cut each slice into
four triangles. Mix all remaining ingredients
together. Toast bread in oven on one side only.
Spread mixture on untoasted side. Before serving,
put under the broiler until bubbly. These may be
frozen. If so, warm for 4 min before broiling.
Makes 8.
TV SNACKS Jay Remsberg
1 C grated cheddar cheese 14 bread slices
2/3 C ready-made pizza sauce 3 Tbsp melted butter
Mix sauce and cheese. Cut edges from bread and
spread with mixture. Roll up each slice and
fasten with toothpick. Brush with butter, put on
cookie sheet and refrigerate for 15 min. Heat oven
to 400° and bake for 15 min.
MISCELLANEOUS
REMOVE FROM ME VANITY AND LIES;
GIVE ME NEITHER POVERTY NOR RICHES;
FEED ME WITH THE FOOD CONVENIENT
FOR ME.
PROVERBS 30:8
Page 167
CHURCH'S LEMON-ORANGE DRINK
3 oz orange juice concentrate, frozen (more if
¼ C Real Lemon desired)
½ C sugar
Water to make ½ gallon.
Mix and serve over ice.
CHURCH'S LIME PUNCH
½ gal. lime sherbert
3 bottles (2 liter) lemon/lime
3 can (6 oz) frozen lemonade
3 can (3 oz) limeade, frozen concentrate
1 large can pineapple juice
1½ qt water
Combine all ingredients except the sherbert. Then
pour over sherbert in punch bowl.
CRANBERRY PUNCH Elizabeth Carter
6 Cup cranberry juice
1 Cup orange juice
¼ Cup lemon juice
2 qt ginger ale
Mix chilled ingredients. Use orange and/or lemon
slices to float in punch bowl. Serves 25.
Page 168
GREEN PUNCH Diana Corl
1 pkg (6 oz) lime Jello, make as usual
1 C sugar
1 large can pineapple juice
½ C lemon juice
Mix and freeze above ingredients. Add four large
bottles of ginger ale for serving.
ICED TEA SYRUP Deanie Warren
2 C sugar
2 C water
10 tea bags
Bring to boil and simmer 10 min. Makes syrup.
Use 10 - 1.
ORANGE JULIUS Ruth Ann Holter
1/3 C orange juice concentrate (DO NOT ADD WATER)
½ C milk
½ C water
2 tsp vanilla
¼ C sugar
6 ice cubes
Mix in blender and serve.
QUICK PUNCH Jay Remsberg
1 qt lime sherbert
12 bottles (7 oz) lemon-lime drink
Scoop 1 qt lime sherbert into punch bowl. Add all
of lemon-lime drink. Ladle into cups. Serves 12-15.
Page 169
RED PUNCH Diana Corl
1 reg. pkg. orange Kool-Aid
1 reg. pkg. strawberry Kool-Aid
5 C sugar
1 can (12 oz) orange concentrate
1 can (6 oz) lemon concentrate
1 large can pineapple juice
2 gallons water
2 qt ginger ale
Mix together. Serves about 70 (5 oz servings).
TOMATO JUICE COCKTAIL Laura Remsberg
1 qt tomato juice
1-2 Tbsp sugar (I use 2 Tbsp)
1 Tbsp Worcestershire sauce
Salt and Pepper to taste
Add juice of ½ lemon or 1 whole small one. Blend
all ingredients with egg beater. Chill and serve.
CHEESE DIP (for Vegetables) Linda Cassell
1 pkg (8 oz) cream cheese, softened
1 small onion, chopped fine
1 small jar pimentos
3 eggs, hard-boiled, finely diced
¼ tsp salt
½ tsp paprika
4 Tbsp mayonnaise
Mix together and let set in refrigerator for several
hours before serving.
Page 170
CHEESE AND NUT DIP (for Crudites) Ruth Ann Holter
1 pkg (8 oz) cream cheese )
½ c milk )
2 oz cheddar cheese ) Blend in blender
½ tsp pepper ) 30 seconds. Scrape
1 clove garlic or ) down. Blend until
few drops onion garlic salt) ) smooth. Put in bowl.
juice of ½ lemon )
dash tabasco sauce )
½ C finely chopped walnuts ) Add walnuts.
Chill overnight. Serve with raw vegetables (crudites).
DIP WITH APPLE SLICES Shirley Keller
2/3 c strawberry preserves
1 pkg (8 oz) cream cheese
2 pkg Dream Whip or a little less
Cream the cream cheese; add preserves and fold in
Dream Whip. Dip with apple slices.
HAM AND CHEESE DIP Randy Holter
½ lb cooked ham ½ C sour cream
6 small dill pickles 1 Tbsp prepared mustard
6 oz Swiss cheese ¼ tsp Worcestershire sauce
3 eggs, hard-cooked
Grind ham, pickles, cheese, and eggs together.
Blend ground mixture with sour cream, mustard,
and Worcestershire sauce. Serve as dip or spread
on crackers.
Page 171
MARY'S FRUIT DIP Sarah Holter
2 C pineapple juice (unsweetened)
juice of 1 lemon or 1 Tbsp Real Lemon
2 eggs
2 Tbsp' flour
1 C sugar (or sweetner equal to 1 C sugar)*
Blend in blender; heat until thick. Store in
refrigerator.
Dip apples, pineapple, pears, bananas, grapes or
any other fruit in this dip.
*50 calories in ½ C if using sweetner
PEPPER DIP Shirley Keller
1 medium green pepper, chopped
1 medium onion, chopped
½ tsp salt
1 Tbsp vinegar, white
1 Tbsp sugar
1 egg 1 pkg (8 oz) cream cheese
Beat last four ingredients well. Cook in small pan
till thick. Cool. Add to soft cream cheese. Add
onion and green pepper. Mix and chill.
SPINACH DIP Ruth Ann Holter
Combine: 2 C sour cream
½ C mayonnaise or salad dressing
1 pkg Hidden Valley Ranch Salad Mix
1 pkg frozen chopped spinach, thawed
and drained.
Page 172
VEGETABLE DIP Marjorie Hurd
Mix 2-2½ C sour cream with 1 pkg of soup mix.
(I use Knorr's Vegetable Soup Mix) Refrigerate
for at least 2 hr.
Use flowerets of cauliflower and broccoli,
carrot and celery sticks, slices of apple
or munchies of your choice.
VEGETABLE DIP Pat Fogle
8 eggs, hard-cooked Mix all ingredients in
1 C mayonnaise blender. Serve with
1 C celery, diced fresh small-cut
2 Tbsp onion, diced vegetables.
½ tsp tabasco sauce
1 tsp curry powder
½ tsp dry mustard
CHEESE AND HAM HORS D'OEUVRES Ruth Ann Holter
Mix dough: 2 C flour Refrigerate overnight.
1½ stick butter Sprinkle salt on
½ Tbsp vinegar teaspoon to taste.
5 Tbsp water
Roll out and put on jelly roll pan. Place 1 lb
cooked ham slices on top, then top with 1 lb Swiss
cheese or any kind. Bake at 450° for 20-25 min.
Cut in triangles, squares, or rectangles to serve.
Serve HOT!
Page 173
CHEESE STRAWS Diana Bixler
½ C butter 1 tsp salt
1 lb shredded Sharp cheese 4 Tbsp milk
2 C flour
Cream butter; add cheese and mix well. Add flour
and salt, mixing well. Add milk to make dough
hold together. Fill cylinder of a cookie press
and pipe onto greased cookie sheet, piping in long
strips 2" apart. Cut the strips into 3" lengths
with a knife, leaving pieces in place. Bake at
350° for 15-17 min or until crisp. Makes 5 doz.
CRABMEAT SNACK Shirley Keller
1 pkg (8 oz) cream cheese
1 can (6½ oz) crab meat
l can Heinz chili sauce
Slice cream cheese in half, longways. Drain crab
meat well and then put on paper towels and pat dry.
Place ½ can of crab meat on top of half of cream
cheese, then rest of cream cheese, then rest of
crab meat. Spread Heinz chili sauce over the entire
layered snack.
CREAM CHEESE BALL Sharon DeColigny
1 large and 1 small pkg of cream cheese
2 Tbsp mayonnaise
2 tsp mustard (any mustard with horseradish)
1 small onion, minced
1 pkg (4 oz) chipped beef, minced
Mix the first four ingredients. Divide the
chipped beef in half. Add part in cream cheese
and the rest over the cream cheese ball. Serve
with crackers. Serves 24.
Page 174
SAUSAGE CHEESE BALLS Marcia Remsberg
1 lb mild sausage 1 lb cheddar cheese
3 C Bisquick
Blend all ingredients in a bowl (by hand). Shape
into walnut size balls and bake on ungreased
cookie sheet at 350° for 10 min. Freeze in
moisture-proof container. Keeps 3 weeks. To serve,
remove from freezer and heat at 350° until warm.
Makes 9 doz.
CARAMEL POPCORN Janice Beachley
12 C popped corn 1 C nuts (peanuts, almonds, etc.)
1 1/3 C sugar 1 C oleo
1 tsp vanilla ½ C molasses
Pop corn and set aside. Combine sugar, oleo, and
molasses in saucepan and cook until caramel-
colored. Add vanilla. Pour over popped corn
and nuts. Stir until evenly covered.
Page 175
GREAT CEREAL NIBBLERS Leigh Shafer
6 C puffed wheat or rice cereal
2 C unsalted peanuts
½ C sesame seeds, toasted
½ C brown sugar, packed
½ C honey
½ C butter
Combine first three ingredients. Mix. Stir
remaining ingredients together over low heat
till sugar dissolves. Pour over cereal. Mix.
Then pour into a jelly roll pan. Bake at 275°
for 45 min. Stir every 15 min. Put on waxed
paper till cool.
SOFT PRETZELS Kathy Martin
2 Tbsp yeast
6 tsp granulated sugar
pinch of salt
8-10 C bread flour
butter as needed
Dissolve yeast in ½ C warm water, then stir in
2 C of warm water. Add sugar and salt. Beat
in flour to make a very stiff dough. Spread with
butter. Let rise 45 min or until double in size.
Shape into pretzels. Let rise for a few minutes.
Bring 1 qt of water to boil and add 4 tsp baking
soda. Drop pretzels in, one at a time. Boil 1 min.
Remove and drain. Let stand for 5 min; place on
buttered cookie sheets. Bake at 475° for 12 min.
Sprinkle with pretzel salt for baking. Makes
approx. 24 pretzels.
Page 176
SPICED NUTS Shirley Keller
1 lb pecans 1 C sugar
1 egg white 1 tsp salt
1 Tbsp water 1 tsp cinnamon
1. Beat one egg white with 1 Tbsp water until
frothy, but not stiff.
2. Mix sugar with salt and cinnamon.
3. Stir nuts in egg whites, then add the sugar
mixture and mix well.
4. Place on buttered cookie sheet.
5. Bake at 250° for 1 hr, stirring every 15 min.
SPICED NUTS Martha Morris
Mix: ¼ C sugar
1 Tbsp mixed spices (cinnamon, nutmeg,
cloves, allspice - in any proportion
that you like)
Put 3-4 C pecans in bowl.
Add 1 egg white and rub together until sticky.
Add sugar-spice mixture and mix until coated.
Bake on a cookie sheet in a slow oven - 300° for
30 min.
PICKLED BEETS
Small beets or sliced beets 2 C sugar
2 C water 1 tsp salt
2 C vinegar 1 Tbsp mixed spices
Cook beets till tender, then drain. Cover with cold
water, slip off skins. Slice beets if large. Make
syrup of water, vinegar, sugar, salt, and spices
tied in a bag; pack hot beets and syrup in hot jars
and seal at once.
Page 177
FROZEN SLICED SWEET DILL PICKLES Carol Bare
4 C (packed) cucumbers, sliced 1/8" thick
2 C (packed) onions, sliced 1/8" thick
4 tsp salt
2 Tbsp water
3/4 to 1 C sugar
½ C cider vinegar
1 tsp dried dill weed
Mix cucumbers, onion, salt and water in bowl (not
aluminum) and let stand about 2 hr. Drain but do
not rinse. Return vegetables to bowl and add sugar,
vinegar, and dill. Let stand, stirring from
time to time, until sugar dissolves completely
and liquid covers the vegetables. Pack in glass
or plastic freezer containers (leave 1" head space).
Seal tightly, and freeze. To serve, defrost in
refrigerator or at room temperature.
NOTES: 1. The dill weed is optional.
2. Plastic bags may be used.
3. A small amount of onions may be used -
or none at all - just so total amount of
cucumbers and onions is 6 cups.
MOTHER'S PICKLED WATERMELON RIND Diana Corl
5 lb watermelon rind 3 C water
2½ lb sugar ½ tsp oil of cloves
1 C vinegar (I use ½ C) ½ tsp oil of cinnamon
Pare watermelon and cut rind in 2" pieces. Mix
½ C salt with 2 qt water and soak rind overnight.
Drain and rinse with clear water. Drain again.
Cook in fresh water until tender. Drain.
Combine sugar, vinegar, water and spices. Bring
the syrup to boil and pour it over the rind. Let
stand overnight. In morning, drain off the syrup
and cook it several minutes. Repeat for 3 days.
On third day, cook rind and syrup together for
3 min. Pack hot fruit into jars and place lids on
tightly. No water bath is necessary. The fruit
remains clear if the oil of spices is used.
Makes 6 pints.
Page 178
RHUBARB PRESERVES Deborah Beckmann
4 C chopped rhubarb
4 C sugar
Mix the chopped rhubarb and the sugar; let stand
for 2 hr. Then cook the mixture for 10 min.
Add l C (or a little more) of drained crushed
pineapple; cook this 10 min. Remove from heat and
stir in l pkg (3 oz) dry strawberry jello.
Jar and seal.
SARAH'S APPLE BUTTER Sarah Holter
Core, cook, sieve apples to make about 30-34 C sauce.
Add 10 C sugar.
Cook uncovered in large roasting pan in oven on
375° for 3 hr, stirring every 30 min.
Add spices: 2 Tbsp cinnamon)
1 Tbsp cloves} - ground or powdered
1 tsp allspice )
Bake or cook for at least l hr more. When
spoon of apple butter is dropped on saucer, it
holds and doesn't have any watery consistency
around it, the apple butter is finished.
Put in hot sterilized pint jars and seal with
2-piece lid. Not necessary to process if lid
seals.
NOTE: Use mixture of any kind of apples (Yellow
Delicious, Mackintosh, Jonathan, Stayman, etc.)
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