File #11361: "TX715_C6653_A44_1967.pdf"

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COOK BOOK

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.FAVORITE

by

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RECIPES

American

Women's

of Edmonton

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1967-1968

Club

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Index

SALADS • . . . . . . . . . . . . . • . . • . • • 1
ENTREES • . .

. . • • . . . • . . . • 11

DESSERTS AND CANDIES

. ...........

48

................... .

80

BREADS

MISCELLANEOUS

. . . . . • . • . •

92

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Salads
"With dressings to tickle the palate"

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BUTTER LETTUCE SPECIAL
1 slice bacon fried crisp for e·a ch serving
I / 3 cup wine v.inegl}.r
3 tbsp. sugar (or less, as is a sweet salad}
Pepper·, to taste
1 or 2 hard boiled eggs
Crush crisp bacon into small bits. Grate 1 or 2 hard boile_d
eggs over butter lettuce. (Do not try with other kinds of
lettuce.) Pour vinegar, sugar, and pepper into hot bacon
fat. Then pour over lettuce just before serving.
Lucile Griffiths
California

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SALMON CRISP
Lettuce
'1 7 oz. can salmoli", drained, flaked
2 hard cooked eggs, sliced
t cup onion rings
1 cup crushed c_o rn chips
2 tbsp. chopped pimento
Krafi thousand island dressi~g
Tear lettuce into bite. size pieces into a lettuce lined
salad bowl. Add salmon, egg slices, onion rings, corn
chips, pimento, and enough dressing to moisten; toss
lightly. Serves 4.
Jackie de Rappard
Missouri

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2
PACIFICA SALAD
I #2½ can sliced pineapple
I pkg. lime flavored gelatin
2 tbsp. lemon juice
¼ tsp . salt
¼ cup mayonnaise
½ cup heavy cream, whipped
I cup mashed bananas (2-3)
salad greens
Drain syrup from pineapple. Measure I cup and heat. Pour
over gelatin, stirring to dissolve. Add lemon juice and
salt. Chill. When thickened, beat until frothy. Combine
mayonnaise, whipped cream and mashed bananas. Fold
into gelatin. Pour into I qt. mold. Chill until firm. Unmold
on greens. Circle with 6-8 slices of pineapple. Garnish
with stuffed olives and orange peel "roses" if desired.
Serves 6-8.
Queen Hall
Oklahoma

. HERRING SALAD
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cup cooked cubed potatoes
cup cooked cubed beets
cup cooked cubed carrots
cup flaked salt on pickled herring
¼ cup chopped onion
Salt, vinegar, sour cream
Cook, cool and cube vegetables s~parately. Combine with
onion and herring. Add salt, vinegar and sour cream to
taste. For attractive buffet, place ingredients in separate
rings after seasoning them individually. Hard cooked eggs
may be chopped and added for mortt color.
Lois Pinola
Minnesota

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3
CALIFORNIA CAESAR SALAD
4
3
2
I

tbsp. olive oil
tbsp. wine vinegar
tbsp. lemon juice
clove garlic, minced
½ to I tsp. salt (depending on amoun~ of anchovies. and
oil used)
¼ tsp. freshly ground pepper
,
I large head Romaine (or 2 qts. crisp, chilled salad greens
--head lettuce, and additions of water cress, B.~bb l_e ttuce,
butter lettuce, endive, a favorite green of ,ours is ~mall
amounts of fresh spinach--we like to use a minimum of 3
types of greens for different_solors _and. tfJCtur.es. It ts_.very
important that_all greens used be absol_q.tely dry:, as ..moist1,1re on greens might dilµte the; d~ts.siqg.}
l egg, c_o ddled
-¼ cup grated . parmesan che,e.se. _, ., , ,. ,.,.,
·•t, ~·,
l 2-oz. can anehovi.e fillets; :
·.. · ~ ·...
I ½ cups · crisp croutons ·
·.....~ .:;"

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In a large. wooden sah~d bowl, using a large· wooden-· spoon,
combine oil; vinegar, lemon juice·, ,minced garlic, ½. can-of
the anchovies,, some of the .anchovie oil ( they'. ar.e. extremely salty) · to obtain _d esired amount in dressing for one's
tas_te. Mash the· ailc;,h oyi_es a?d garlic to a' pulp· with the
back of the wooden :~poon- for even btending. Add salt ·and
freshly ground pepper to taste. Next-, break salad greens
with fingers to large ' bite size pieces into above mixture
in wooden bowl. Next, 'coddle the , ~gg . (elac;~ ) n _- bei,l j~g
water, remove from heat; let stand 1 minute and remove
immediatefy). Top the greens . wjth parmesaQ cheese and
break the coddled egg over all. Tos·s 'g ree.Qs·, · cheese., egg,
in dressing until well coated_ Sprinkle with crisp croutons.
Toss lightly . Serve immediately. Make ~ 6 s~rving~.
Mary Ann Wieb~
Oregon
ST. PATRICK'S LIME JELLO

'J .

~Fain_ one _15-oz. can _c_rushed pineappl-e: Dissolve l-- pk_g.
hme Jello 10 I cup bo1l1ng water; take· pineapple juice ·and
add cold water to make cupful. Add to tlissolved · jello .. Let
partially set; then add I chopped red apple (unpeefed), I
cup chopped celery, · I cup baby mar_shmallows, I banana
( diced) and the drained_ crushed pineapple.
Margaret Douglas
North Carolina

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TABBOULEH
This is a Syrian appetizer salad. It is somewhat unique
in that the longer it sets (within 2-3 days), the better it
tastes.

12 oz. cracked wheat
I large onion, chopped fine
I large bunch parsley, chopped fine
I½ fresh tomatoes, chopped fine
6 oz. fresh lemon juice
6 oz. salad oil
Salt and pepper to taste
Cook the cracked wheat for 3-5 minutes, or just long
enough to become soft enough to chew. Drain off all excess starch. Add onion, parsley and tomatoes, and mix
well. Add lemon juice and salad oil and stir in well.
Finish up with salt and pepper, and refrigerate for at least
two hours. If you ever get down into the " ,soft wheat"
country (Midwestern U.S.), it calls for a few modifications.
(1) The cracked wheat shouldn't be cooke.d, but should be
soa·k ed long enough to remove the excess starch and to
swe JI until it is edible. (2) The lemon juice and salad
oil should be increased to 8 oz. each.
Norma Phillips
Oklahoma

CHERRY-WINE SALAD
2 regular pkgs. black cherry Jello
l .cup cherry juice
I½ cup wine
I cup boiling water
I can bing cherries
Put

½ pecan

in each cherry. Place in Jello ring mold.

Topping:

2 cups marshmallows
I carton sour cream

½ pt.

whipping cream

Place topping in center of ring immediately before serving.
Sarah Jauch
Iowa

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5
CHEESE AND PINEAPPLE SALAD
1 tbsp . (I envelope) unflavored gelatin
cup cold water
cup sugar
½ cup pineapple _syrup
1 cup crushed pineapple, drained
1 cup grated American cheese
1 cup heavy cream, whipped

¼
¾

Soften gelatin in cold water. Dissolve sugar in pineapple
syrup over low heat; add gelatin and stir till dissolved.
Chill till partially set; add pineapple and cheese. Fold in
whipped cream. Turn into 1-qt. mold. Chill overn ight.
Makes 6-8 servings.
Sharon Dralle
Washington

ORANGE SHERBET SALAD
1 large pkg. orange jello
l ¾ cup boiling water
1 tbsp. lemon rind
2 tbsp. lemon juice
1 pt. softened orange sherbet
2 cans Mandarin oranges
1 pt. cottage cheese
1 cup sour cream
Dissolve jello in boiling water. Add lemon rind and lemon
juice. Fold in sherbet , oranges, cottage cheese, and sour
cream. Attractive in a ring mola garnished u·ith fresh
mint, Mandarin oranges and a small bowl of creamy mint
dressing in center. For mint dressing: melt ½ cup mint
jelly and blend into 1 cup Miracle Whip.
Joyce Stedelbauer
Missouri

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6

•
STAY CRISP

SLAW

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8 cups shredded cabbage
2 carrots, grated
1 green pepper
½ cup chopped onion
¾ cup cold water
I pkg. unflavored gelatin
2/ 3 cup sugar
2/ 3 cup vinegar
2 tsp. celery seeds
I ½ tsp. salt
¼ tsp. black pepper
2/ 3 cup salad oil
Mix cabbage, carrots, green pepper, and onion. Sprinkle
with ½ cup cold water; chill. Soften gelatin in ¼ cup water .
Mix sugar, vinegar, celery seeds, salt and pepper in sauce
pan; bring to boil; stir in softened gelatin. Cool to slightly
thick; beat well, gradually beating in salad oil. Pour over
drained vegetables. Stays crisp for 2-3 days.
Rose Marie Burley
Minne sot~
SWEET-SOUR BEAN SALAD
15 oz. can cut green beans, drained
15 oz. can cut yellow beans, drained
15 oz. can kidney beans, drained
1 large green pepper, chopped
I large onion, chopped
¾ cup sugar
1 tsp. salt
½ tsp. pepper
1/ 3 cup salad oil
2/ 3 cup vinegar
Put all in a large bowl and mix overnight.
Gerri Hooks
Idaho
POTATO SALAD OOPS
Lightly mix an average sized bowlful of diced hot potatoes
with ¼ cup oil and ¼ cup wine vinegar. Then pour over all
about ½ cup Santerne or white table wine. Season with
salt and pepper and sprink:le generously with finely chopped fresh or dried dill. Let stand two hours before serving.
Mary E. Ziel
Michigan

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7

AMBROSIA SALAD

¾

cup diced orange
2 ripe bananas, sliced
½ cup seedless grapes
¼ cup pitted dates, cut up
3 tbsp. lemon juice
¼ cup flaked coconut
Creamy mayonnaise
Combine fruits and sprinkle with lemon juice. Fold in
desired amount of mayonnaise. Serve on lettuce and
sprinkle with coconut. Serves 4-6~
Nancy Lavens
Washington
ORANGE SHERBET SALAD
1
1
1
1

can (11 oz.} mandarin- oranges
pkg. orange-pineapple flavored- gelatin
pt. orange sherbet
cup tiny marcshmallows

DEain oranges; add wa-ter to syrup to measure 1 cup. Heat
liquid to boiling. Pour over gelatin and stir until dissolved. Spoon in sherbet and stir until melted. Fold in
mandarin oranges and marshmallows. Pour into a 1-qt.
mold · and chill until set. Serves 6-9.
Nancy La·vens
Washington
FROZEN CREAM CHEESE SALAD
l 3-oz. pkg. cream cheese
3 tbsp. mayonnaise
2 tbsp. lemon juice
½ cup chilled evaporated milk
½ cup chopped dates
½ cup drained crushed pineapple
18 quartered marshmallows
Mash cheese and slowly add mayonnaise. Add lemon juice
to cold milk and whip till thick. Combine cheese and milk
mixture and fold into fruit. Spread i:nto ice cube tray and
put in freezer for 8 hours before serving.
Judy Glanville
Montana

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OhANSE JELLO SALAD
2 pkgs. ornnge jello
3 cups hot water
4 bananas, diced
l 12rge can crushed pineapple, drained (save liquid)
large pkg. miniature marshmallows

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Mix rello and hot water and stir until jello· is dis,,olved.
Chill ti!I thick and add bananas, crushed pineapple, and
marsl.ma!lows. Pour into large pan and top with dressing.
Dressing:
2 eggs
1 cup pineapple juice
~;. cup sugar
l tbsp. corcstarch
Boil till thick and cool. \l'lhip 2 pkgs. Dream Whip. F0lcl
inw dressing vrith 1 cup choppeJ mns. Spread on top of
jello. Ser-.-e in squa.res on lettuce leaves.
Fran Lilley

North Dakota

CALl~O!U·,IA fllJ'J!T SAL!'.D
1 · cup
i. cup
cup
cup

canned Mandarin oraHf":3
canned pineappl<' chunks
shredded co-:onut
miniature marshmallows
l ~up sour cream
7 bananas ( orti,mal) ·
Drain fruit. Combine oranges, pineapple. marshm:::illows.
and coconut. Stir in sour cream. Chill ovemighr. Add
sliced bananas shortly befo1e serdr.g. Ser,·cs 4-6.

Nancy Lavens
Washingtoli

PIGG.ED 01'HO:~S
Sli.ce Sp?.11ish onion~ and push uut rings. '.vlarinate in I· 1,a, t
vinegar and 2 par~s sugar. Drain well and mix with mayon·
naise and ce !cry seed. Stir "·ell to coat.

Gerri Hook~
Jdaho

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9
-

SALAD DRESSING

½ cup
1
1
1
1
1

tsp.
tsp.
tsp.
tsp.
tsp.
1 tsp.

sugar
salt
dry mustard
celery salt
celery seed
paprika
grated onion

Mix together all above ingredients. The_n,
on beater, add alternately: 1 cup salad 011,
Delicious on fruit . salads or greens.

tt high. speed
¼ cup

vinegar.

Judy Glanville
Montana

SHERRY ROQUEFORT SALAD. DRESSING
l¼ oz. soft imported roquefort cheese ·
cup oli.ve oil
Z tbsp- lemon juice
2 tbsp~ sherry wine
½ tsp. worcestershire sauce
salt and (>eppef' to taste

¼.

Altow- cheese and oil to stand tog.ether at room temperature
for 2 hours. Then blend together until completely snweth.
· Add otfier ingiedie-nts and mix well. Serve on salad.
Sue Sterns
WiscomiinBLUE CHEESE DRESSING

t cup Miracle Whip

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I cup sour cream
l tbsp. lemon juice
Garlic salt to taste
4 oz. blue cheese, crumbled
·
of cheese partides to· taste.
Vary ·amount an d size
Carol Boberg
Texas

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GUACAMOLE

½

tomato, peeled
1 large avocado, peeled
2 tsp. salad oil
I tsp. lemon juice
¾ tsp. salt
1/8 tsp. pepper
Chop well the tomato, and mash well the avocado. Then
mix them together with the remaining ingredients. This
recipe can be used for a salad, a dip, or a sauce.
Sue Patton
Texas
GINGERALE SALAD
pkg. lime jello
cup hot water
cup cold gingerale
8-oz. pkg. cream cheese, mashed up
small can crushed pineapple, drained
½ pkg. miniature marshmallows
½ cup chopped pecans
½ pt. beaten whipping cream
1
l
1
1
1

Dissolve jello in hot water and gingerale. Let set until
fairly firm. Mix remaining ingredients, and fold into jello
mixture. Put into mold and chill until set.
Sue Patton
Texas
CHRISTMAS SALAD
1 pkg. strawberry jello
hot water
2 bananas, mashed
1 small can crushed pineapple, drained
10 oz. pkg. frozen strawberries, partially thawed
½ pt. commercial sour cream

¾ cup

Dissolve strawberry jello in hot· water. Add bananas, pineapple and strawberries. Pour ½ mixture into ring mold and
refrigerate until set. Then covet with sour cream, add
remaining mixture, and refrigerate overnight.
Sue Sterns
Wisconsin

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Entrees
"From North, South, East, and West,
Sure to pass the flavor test"

HOT CRAB SOUFFLE
(Chopped beef, tuna, chicken or shrimp may be used.)
8 slices bread, no crusts
2 cups crab, fresh or canned.
½ cup mayonnaise
1 chopped onion
l cup chopped celery
I green pepper
3 cups milk
4 eggs
1 can cream of mushroom soup
Grated cheese
Paprika
Dice half of bread into oiled 13" x 9" x 2" baking pan •.
Mix crab, onion, green pepper, celery, and- mayonnaise.
Spread over bread. Dice over this remainder of bread. Beat
eggs., milk together. Pour over mixture. Place in refrigerator overnight. Bake at 325° for one hour~ Spoon soup
over top; add grated cheese and paprika. Bake another ½
!tour. A marvelous tlo-ahead luncheon dish when served
with-salad, rolls, and dessert.
Sharon Dralle
Washington
CHAFING DISH CRAB
2
2
1
1
1
1
2

cans cream of mushroom soup
tbsp. curry powder
tsp. salttsp. pepper
chopped onion
chopped green pepper
cans water chestnuts, diced

2 cans mushrooms

I cup slivered almonds
3 cans crab meat
Blend the soup, curry powder, salt and pepper. Add the
rest of the ingredients and heat gently. Serve over rice.
Joyce Stedelbauer
Uic::c::nnri

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SALMON .LOAF OR LEFT OVER LOAF
I can salmon, 2 or 3 cups
Rice, cooked
Salt and pepper
Small amount parsley for top
¼ cup butter
3 hard cooked eggs
Onion could be used instead of parsley
Melt butter in skillet. Put cooked rice in and stir well
then salmon--use fork so it will break up the chunks. Cho;
one egg; then mo_ld all this in bowl or loaf pan. Turn out
on_plate; then slice egg and put on top and sprinkle with
onton
or parsley.
Jesse . Cox
Texa1SC ALLOPED SEAFOOD
2 cups water
1 tbsp. salt
1 lb. fresh or frozen flounder, perch or haddock
1~ lb. shrimp, fresh or frozen
½ lb. ·scallops, fresh or frozen
1 bayleaf
4 cloves
4 peppercorns
Put water and se·a sonings in saucepan and bring to- a boil.
Add fish, cleaned shrimp and scallops and cook 5 - 6
minutes. Dra:in thoroughly. Add to sauce.
Sauce :
3 tbsp . butter
3 tbsp . flour
l ½ cups milk
l tsp . salt
Pepper
I tbsp. lemon 1u1ce
I tbsp . parsley
½ tsp. Worcestershire sauce
3 tbsp. buttered dry bread crumbs
Preheat oven to 400°. Melt butter in saucepan. Stir in flour
and then milk to make white sauce. Remove from heat and
add salt, pepper, Worcestershire, lemon juice and chopped
parsley. Fold in seafood and fish. Pour in buttered casserole . Top with crumbs and bake 20 minutes at 400°.
Lois Pinola
Minnesota

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13
DOWN SOUTH DEEP FRIED SHRIMP
5 lbs. fresh jumbo shrimp. Clean shrimp. Cut on outside
curve and de-vein . Salt and let dry out on towel for ½ hour.
Batter:
4 eggs, beaten
l ½ cups milk
2 tsp. baking powder
1 tsp. salt
Enough flour to make a thin batter that won't run off
too freely
Saltine crumbs
Dip shrimp in batter and immediately into saltine crumbs.
Dry on paper towel on cookie sheet in refrigerator for 1-2
hours. Cook in hot oil- that is no lower than 350°.

Kathy O'Sullivan
California

SHRIMP DE

J AMGHE

Butter 4 large clam shells. Set out medium s1z-e heavy
skillet ~
Fer De Jamghe butter:
1/ 3 cup (l slice) fine dry bread crumbs
½ tsp. salt
¼ tsp. pepper
½ cup butter
2 cloves garlic, minced or crushed
I tbsp. finely chopped parsley
I ½ tsp. finely chopped chives
¼ tsp. Worcestershire sauce
1 tsp. minced onion
Mix and set aside ¼ cup of the bread crumbs, salt and
pepper. Cream together butter and garlic cloves. Thoroughly blend crumb mixture in parsley, chives, Worcester
sauce and onion. Wrap mixture in waxed paper and refrigerate until ready to use.
Prepare l lb. shrimp ( cook, shell, drain). Heat in skillet
over low heat 1 tbsp. butter. Add the cooked shrimp and
cook over medium heat 1-2 minutes or until shrimp are
heated thoroughly and coated with butter. Turn occasionally. Remove skillet from heat. Arrange shrimp in prepared
shells (about 6 in each). Sprinkle over shrimp ¼ cup
sherry. Pour drippings from skillet over shrimp. Remove

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De J amghe butter from refrigerator and cut off small pieces
about ¼ inch thick. Place on shrimp, spreading butter
slightly. Sprinkle over butter and shrimp the remainder of
bread crumbs and paprika. Bake at 400° F. 20-25 minutes,
or until crumbs are lightly browned. Serve immediately as
appetizer. Can also be prepared in casserole and served
as main dish with rice.
Jeanne Eid
Minnesota

SOUTHERN SHRIMP CRAB GUMBO
2/ 3 cup bacon grease
1/ 3 cup flour or slightly more
2 pkg. frozen okra, cut into ¼'' pieces
3 - 4 cups water
1 can tomatoes
2 - 3 medium sized onions
Salt, pepper, garlic _powder--any other seasonings you like
1 large can crabmeat (or fi-esh crabmeat, if available)
I;1 to 2 lbs. washed shrimp ( if frozen, unfreeze before
adding to gumbo)
Rice to serve gumbo over ( 4 - 6 cups co·o ked)
Get bacon grease good and hot. Stir in flour slowly. Let
this mixture get very dark brown, stirring frequently . When
mixture is extremely dark, add okra and stir until it is
sticky and pulls like taffy. Add 3-4 cups water and _tomatoes; stir. Add seasonings. Cook on low heat about 30
minutes, stirring occasionally. Add seafood and cook
gently 12-15 minutes (do not overcook shrimp). You can
use cooked shrimp, and if so, cook gumbo just long enough
to heat seafood after it is added.
Sigrid Glenn
New Jersey

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15
SWEET AND SOUR SHRIMP CHOW MEIN
(Leftover heef, pork, etc. may also be used.)
1
1
1
3
1

lb. pkg. frozen peeled shrimp
pkg. frozen pea pods
can mushrooms, undrained
tbsp. salad oil°
tsp. salt
¼ tsp. garlic powder
½ cup sliced celery
½ green or red sweet pepper, sliced
1 sliced onion
1 small can pineapple tidbits
2 tbsp. lemon juice
2. tbsp. cornstarch
2 tbsp. brown sugar
2 tsp. soya sauce
1 tsp. ginger
1 can consomme
To the above, one may also add water chestnuts, bamboo
shoots, or bean sprouts.
Cook shrimp according to directions. Drain. Pour boiling
water over pea pods to separate quickly and drain. Simmer
the mushrooms and juice until liquid evaporates. Heat oil
in large skillet and add the next 5 ingredients. Stir, fry
for 2 minutes. Add pea pods and mushrooms, stir, fry for
1 minute. Mix next five ingredients with consomme and
pour over vegetables. Stir occasionally while mixture
thickens and flavors blend. Add shrimp and reheat. Serve
over chow mein noodles or fried rice. Place sesame seeds
and soya sauce on table to put on each serving.
Darlaine Blackbum
Montana

CHINESE FRIED RICE
Approximate cooking time, 15 minutes

½
¼

cup diced cooked pork or chicken
cup diced green onion and greens
3 cups cold cooked rice
2 tbsp. soy sauce
1 well-beaten egg
Fry pork and onion in 3 tbsp. hot oil until tender but not
brown. Add rice and soy sauce; cook for about 10 minutes
over low heat. Add egg and cook about 5 minutes longer.
Do not overcook ! If it isn't dark enough, add more soy
sauce.
Ginny Hood
Washington

16
OVEN FRIED CHICKEN
Melt butter or margarine in large baking dish or pan on top
of the stove. Amount will vary with amount of chicken, but
be generous. Coat each piece of chicken really well in the
b_utter; then while it is very moist, dip each piece in I
8-oz. box crushed cheese crackers. Place back into buttered baking dish. Place in 350° oven at least I½ hours,
longer if you like a crispy chicken. Turn once if possible,
but not necessary. Salt and pepper slightly during the
baking. The secret of the delicious flavor of this chicken
is the cheese crackers, so don't substitute.
Jane Armstrong
Oklahoma

CHICKEN CURRY
3 to 4 lb. chicken
Water, enough to cover chicken
1 tsp. salt
1 small onion
1 stalk celery
1 bay leaf
2 tbsp. bacon fat
2 onions, thinly sliced
2 tbsp. flour
½ tsp. sugar
½ tsp. salt
1 tbsp. curry powder
Piece the chicken. Cover with water to which you have
added the salt, small onion, celery and bay leaf. Cook
until tender; cool. Remove chicken from bones and save
2 cups cooking liquid. lo bacon fat, fry thinly sliced
onions until golden. Stir in flour, sugar, salt and curry
powder. Add the 2 cups chicken broth and cook and stir
until thick. Add the chicken and heat. Taste for additional
salt, pepper and curry powder. Serve 011er f Luffy rice and
pass chopped green pepper, chopped hard cooked eggs or
chutne y.

Lois Pinola
Minnesota

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17
SWEET AND SOUR PORK OR CHICKEN
Approximate cooking time, 15 minutes total

½
½
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½
2
6
2
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½
I

cup sugar
cup water
tsp. salt
cup vinegar
tbsp. cornstarch
tbsp. water
cups cubed pork or chicken
tsp. soy sauce
small green pepper
cup cubed pineapple

Combine sugar, water, salt and vinegar and heat to boiling.
Combine cornstarch and water. Stir into boiling mixture
and cook until thickened (approximately I minute). Cut
green pepper into thin strips and add to hot mixture along
with meat and soy sauce. Cook approximately 5 minutes.
Serves 3 or 4.
Ginny Hood
Washington

CHICKEN - CHOW
2
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2
3

BAKE

cups cooked diced chicken
can cream of mushroom soup -- I can water
small can pineapple or Mandarin orange
tbsp. soy sauce
cup celery slices
tbsp . chopped green onion
oz. can chow mein noodles

Combine all ingredients except noodles and mix well.
Fold in one can noodles and turn into 8" x 8" x 2" baking
dish. Sprinkle with remaining noodles . Bake at 350° for
50 minutes.
Lois Pinola
Minnesota

18
BREAST OF CHICKEN MAGNIFIQUE
4 whole chicken breasts, split
¼ cup butter
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic
Crushed thyme
1/ 8 tsp. rosemary
2/ 3 cup cream
Brown chicken in butter. Then remove from butter and
brown mushrooms. Then add remaining ingredients; blend
well. Add browned chicken and cook over low heat 45
minutes. Garnish with toasted almonds. Serve with wild
rice. Makes 8 servings.
Gini Gunn
Wyoming

CHICKEN TETRAZZINE
1
2
3
2

stewing chicken
tbsp. chicken fat or butter
tbsp. flour
cups chicken stock
½ lb. sauteed mushrooms
}·~ cup blanched almonds
l cup sliced pimiento
½ cup heavy cream or 1 egg yolk beaten with milk
2 tbsp. sherry
4 - 8 oz. egg noodles
Cook the chicken until tender. Melt chicken fat and blend
in flour. Add chicken stock, chicken (cut into pieces),
mushrooms, almonds, pimiento, cream, and sherry. Cook
egg noodles and pour sauce over, or mix and bake with
cheese sprinkled on top.
Jane Hart
Kansas

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OVEN CRISP CHICKEN
Cut up chicken
Sour cream
Corn flake crumbs
Salt and pepper
Salt and pepper each individual piece of chicken; dip in
sour cream; cover completely with corn flake crumbs.
Place, skin side up, on foil lined baking pan. Bake at
350° for 1 hour or until tender. There is no need to turn
the pieces during baking. (Pork chops are also delicious
prepared this way.)
Darlaine Blackburn
Montana

ARROZ CON POLLO

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1 frying chicken, cup up
cup fat
cup chopped onion
1 clove garlic, minced
1 large chopped tomato
3 cups hot water
¾ cup uncooked rice (not instant)
1 tbsp. minced parsley
2 tsp. salt
½ tsp. paprika
¼ tsp. pepper
1 bay leaf
¼ tsp. saffron ( optional)

¼
½

Brown the chicken in the fat on all sides. Put chicken in
fat without any flour, salt or pepper dusting. Add onion and
garlic and cook until transparent. Then add rest of ingredients. Cover and cook over low heat 45 - 60 minutes. If
necessary, add more hot water, a bit at a time.
Sue Patton
Texas

20
CHICKEN WITH BARBECUE SAUCE
Cut chicken into serving pieces (breasts and thighs are
best). Salt, pepper, and flour pieces; brown and place in
casserole.
Sauce:
1 medium onion, chopped
½ cup celery, chopped
¼ cup green pepper, chopped
1 cup catsup
1 cup water
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/ 8 tsp. pepper
Saute onion and celery. Add remammg ingredients, blend
and pour over chicken in casserole. Cover and bake 1 hour
and 45 minutes at 350°.
Earline Cox
Texas
LASAGNE
Sauce:

½

lb. hamburger
2 cups tomato sauce
¼ cup chopped onion
1 cup beef boullion
I clove garlic, minced
¼ tsp. pepper
1 tsp. salt
1 tbsp. Italian seasoning
Brown hamburger and add remaining sauce and ingredients.
Simmer 30 minutes.

½ pkg. lasagne noodles
½ lb. mozzarella cheese
12 oz. cottage cheese
2 eggs, slightly beaten
Parmesan cheese
Cook lasagne noodles. Add cold water until cool enough
to handle. Cover bottom of 8" x 11" baking pan with 1/ 3
sauce. Cover with ½ noodles and layer of thinly sliced
mozzarella cheese, alternating with spoonsful of cottage
cheese which has been mixed with beaten egg. Repeat,
ending with sauce. Sprinkle parmesan on top. Bake 400°
for 20-25 minutes. Can be made early and put in fridge and
baked at serving time.
Pat Combs
California

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ITALIAN CHICKEN (on the bone or as a casserole)
Salt and pepper to taste
1 pkg. mushroom gravy mix
I cup water
I tsp. oregano
I tsp. sweet basil ( optional)
1 can pimientos
I green pepper
1 can mushrooms, drained
Chicken
½ cup parmesan cheese
Bake chicken parts (meaty parts, thighs or breasts or legs)
on buttered foil for 45 minutes at 350°. Salt and pepper
parts. While chicken bakes, chop pepper and pimientos;
drain and chop mushrooms. When chopped and ready, set
aside and make up the soup mix. Add 1 cup water very
slowly to soup powder; bring to slow boil. Stir often to
keep from sticking ( teflon pan ideal to use). When mix is
smooth and creamy, add mushrooms, stir well, pimientos
and peppers, then spices. Let cook on lowest heat for
20 minutes; stir often and if thickens too much add small
amount of wate.r. After about 20 minutes, mix into mixture
½ of the parmesan; stir and take off heat. Take baked
chicken parts, place in baking dish, pour mix over chicken
and sprinkle remainder of parmesan on top. Cover and bake
30 minutes at 250°. This can also be used as a casserole.
Just take chicken off bone in large chunks.
, Martha Ware
Mississippi

BAKED CHICKEN
1 chicken fryer
lb. butter
3 tbsp. A-1 sauce

¼

Melt butter in a sauce pan and add A-1 sauce; mix well.
With a pastry brush spread mixture over chicken, cut up.
Arrange on or in a shallow pan. Pour remaining sauce into
pan. Cook one hour at 350°. Turn chicken over once.
Jesse Cox
Texas

22
CHICKEN CONTINENT AL

3 lbs. (about) frying chicken, cut

10 pieces
1/ 3 cup seasoned flour
¼ cup butter
1 can condensed cream of chicken soup
2½ tbsp. grated 00100
1 tsp. salt
Dash pepper
1 tbsp. chopped parsley
½ tsp. celery flakes
1/ 8 tsp. thyme
1 -1 / 3 cups water
1-1 / 3 cups minute nee

Roll chicken in flour; brown in butter. Remove chicken.
Stir soup, seasonings, and water into drippings. Cook and
stir to a boil. Spread rice in 1 ½ qt. shallow casserole.
Pour all but 1/ 3 cup soup mixture over rice; stir to moisten. Top with chicken and rest of soup mixture. Bake,
covered, at 375 for 30 minutes, or until tender. Makes
4 servings.

°

Norma Phillips
Oklahoma

CHICKEN RICE DIV AN
2 10-oz. pkgs. frozen broccoli
cup shredded Parmesan cheese
6 large slices cooked chicken or turkey
1 cup cooked rice
2 tbsp. butter or margarrne
2 tbsp. flour
1 cup milk
1 tbsp. lemon juice
1 cup sour cream

½

Cook broccoli as directed on package. Drain. Arrange in
11" x 7" pan. Sprinkle with half the cheese; top with
chicken slices. Season with salt and pepper. Spoon on
cooked rice. Prepare a white sauce. Let it thicken; remove
from heat; stir in lemon juice. Gently fold in sour cream.
Pour over chicken and sprinkle with remaining cheese.
Bake in hot oven 400° for 15 to 20 minutes until lightly
browned. Makes 6 servings.
Sally Borden
Colorado

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ENCHILADAS WITH SAUCE
EAchilada Sauce:
2½ tbsp. butter
1 onion, chopped fine
1 cup bell pepper, chopped
1 clove garlic, minced
2 tbsp. flour
1 tsp. crushed red pepper
½ tsp. salt
1 tbsp. chili powder
1 cup tomatoes (canned)
1¼ cup water
2 dashes tabasco
Cook onion, bell pepper, and garlic in butter until soft;
aod flour, salt, chili powder; stir until smooth. Add tomatoes, water, crushed red peppers, and tabasco. Simmer
slowly 20 minutes; then strain. Makes 3 cups.
Soften tortillas in hot fat in skillet. Takes only a few
seconds. Dip hot tortillas in enchilada sauce and put on
plate. Sprinkle with grated cheese and finely chopped
onion. Roll. Top with little more cheese and 2 or 3 tbsp.
enchilada sauce.
Sue Patton
Texas
CHILI CON CARNE
1 lb. ground round steak
1 medium onion, chopped
1 tbsp. fat
1 15-oz. can red kidney beans in sauce
1 10-oz. can Heinz condensed tomato soup
2/ 3 cup water
1 tsp. salt
1 to 2 tsp. chili powder
1 tsp. distilled white vinegar, if desired
Brown steak and onion in fat. Add remaining ingredients.
Simmer, stirring occasionally for 60 minutes or more, or
until desired consistency is obtained. Serves 5. Yields
5 cups.
Nanci La Roi
Michigan

24
CHILI CON CARNE (meat and peppers)
Chili Beans:
½ of a I -lb. pkg. dried small red beans
I tsp. cumin (Spice Islands)
I or 2 cloves garlic, minced
½ tsp. salt
Pick over beans, wash well, cover with water, boil until
done, about 3 hours. (If beans pre-soaked overnight, cooking time about 2 hours.)
Chili con Carne (Meat Sauce):
2 lbs. beef lean meat (chuck, shoulder, round, etc.)
Have butcher grind through coarsest grind on
machine.
¼ lb. suet
3 medium onions, chopped
2 tbsp. chili powder (Spice Islands)
3 cloves garlic, minced
I tsp. cumin (Spice Islands)
I tsp. oregano ( optional)
I can consomme or beef broth
1 small can tomato sauce ( optional)
Caution! Caution! Both tabasco and chi/is hot as fire!
Proceed with care if using next ingredients!
Tabasco sauce by the drop to increase hotness of
meat sauce ( optional)
Or chopped small green hot chili peppers ( optional)
In a deep cast-iron frying pan, or an electric fry pan,
render suet, remove pieces; brown meat in hot fat; salt
sparingly. Add onions, garlic, spices. Cook until onion
soft, about l O minutes. Cover with consomme and tomato
sauce and consomme-can of water ( optionally another half
can of water). Cover pan with lid. Simmer sauce until
thick, about 45 minutes to an hour, stirring quite often.
Combine meat sauce with drained cooked beans. Serve in
soup bowls with squares of warm cornbread, and green
salad on side .
Mary Ann Wiebe
Oregon

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MEXICAN ENCHILADAS

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Filling:
1 cup large curd cottage cheese
¼ lb. cheddar cheese, cubed
Combine all ingredients; mix well

and

set aside.

Sauce (for 6) :
1 tbsp. pure vegetable oil
½ medium onion, chopped
2 cans tomato sauce (7½ oz.)
1 ½ tsp. chili powder
½ tsp : oregano
½ tsp. salt
6 tortillas
Pure vegetable oil for frying. Coarsely grated cheddar
cheese. Saute onions in oil until tender, not brown. Add
tomato sauce, chili powder, oregano and salt. Simmer,
covered for 15 minutes.
To assemble enchiladas: Fry tortillas, one at a time,
lightly in oil. Drain on absorbent paper. Put ¼ cup cheese
mixture in center of each tortilla and roll up. Lay enchiladas, fold side down, in a 3 qt. casserole dish. Pour hot
enchilada sauce over and bake at 325 ° for 15 minutes.
Serve with grated cheese generously sprinkled on top.
Serves 6.
Ann Ambrose
Colorado
ENCHILADA CASSEROLE
6
2
1
1
1
1
1

oz. pkg. corn chips
cups sharp process American cheese, shredded
15-oz. can (1-2 / 3 cup) chili with beans
15-oz. can (1-2 / 3 cup) enchilada sauce
8-oz. can tomato sauce
tbsp. instant minced onion
cup dairy sour cream

For a topper, reserve 1 cup of the corn chips. Combine
remaining chips with l ½ cups of the American cheese, the
chili with beans, enchilada sauce, tomato sauce, and
minced onion. Pour into 11" x 7" x 1½" baking dish. Bake
uncovered in 375° oven 30 minutes until hot. Spread top of
mixture with sour cream; sprinkle with additional shredded
cheese, Circle reserved corn chips around edge. Bake 5
minutes longer. Makes 6 servings.
Connie Mahannah
Missouri

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26
ENCHILADAS FOR FOUR

¼

lb. margarine
3 tbsp. flour
1 large diced onion
5 small cans Hunt's tomato sauce
1 tbsp. chili powder
¾ cup (about) grated cheese
Chopped onions for topping
Tortillas and 1 lb. meat
Melt margarine in iron skillet. Add flour and diced onion;
saute. Add tomato sauce and chili powder. Simmer. Add
½ cup grated cheese. Heat tortillas in a strainer over a
pot of hot water. Saute 1 lb. meat. Fill soft tortillas, fold
together, fasten with toothpick, cover with sauce, add
more grated cheese, top with chopped onions.
Jo Osborn
Texas

HOT-TA

½
4
2
1
2

¼

MEAT PIES

cup melted shortening
cups flour
tsp. baking powder
tsp. salt
beaten eggs
cup milk or cream

Knead well and chill dough. Fry in deep fat 3700 for 5-6
minutes. Flour board and roll thin; cut in saucer shapes;
fill; roll over and prick tops.
Filling:
½ lb. ground chuck
I½ cup onion, chopped
6 scallions, chopped
2 very hot peppers
or I green and 1 red pepper, chopped
Salt, pepper, little tabasco
Parsley and garlic
2 tbsp. flour
Cook; fry in oo.con fat a little. Put filling in dough and fry
in deep fat 3700 for 5-6 minutes. Can be made small or
meal size . . Good .
Gerri Hooks
Idaho

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CHILI CON CARNE •• FAVORITE VARIATIONS
Omit beans. Make meat sauce with fine grind (hamburger
grind) lean meat for the below:
In greased casserole, alternate layers of cooked cornmeal
mush and meat sii,uce, top layer meat sauce; garnish with
sliced stuffed olives ("chili pie").
In large soup bowls, spoon meat sauce over hot cooked
spaghetti ("chili mac").
In large soup bowls, spoon meat sauce over an ice-cream
scoop of hot cooked rice ("cliili rice").
Teenagers', Hockey Fans', and Football Fans' Favorites:
On hot dogs, cut length of weiner to hold I heaping tbsp.
meat sauce ("Sou'Westrs").
Serve generous helping meat sauce on toasted hamburger
buns ("Sloppy Joes").
Mary Ann Wiebe
Oregon
PORCUPINES IN CHILI FLAVORED SAUCE
Sauce:
4 cups tomato juice
2 tsp. chili powder
¼ tsp. allspice
½ tsp. celery seed
I tsp. Worcestershire sauce
I tsp. brown sugar
Combine all ingredients into saucepan-. Cover and simmer
for 10 minutes.
Porcupines:
1 lb. lean ground beef
½ cup uncooked rice
½ cup chopped onion
½ cup chopped green pepper
½ cup finely chopped celery
1 bea~en egg
2 tsp. prepared mustard
I½ tsp. salt
¼ tsp. pepper
Mix well and form info 1½ inch balls. Place in medium
sized baking dish. Pour sauce over balls. Cover and bake
in 350° oven for I hour. Serves 4.
Note: 1 cup fluffy cooked rice may be substituted for that
ca lied ih the recipe.
Joan Wilson
Washington

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28
SPAGHETTI AND MEATBALLS
I onion, chopped

3 tbsp. fat
I large can tomatoes
2 small cans tomato paste
2 cups water
I tbsp. sugar
I tsp. salt
½ tsp. pepper
I bay leaf

Cook onion in fat till golden; add tomatoes, tomato paste, ·
water, sugar, salt, pepper and bay leaf. Cook slowly, I hr.
Meatballs:
2 lbs. ground beef
I cup cracker crumbs
½ cup Parmesan cheese
I cup milk
2 eggs
l tsp. parsley
I tbsp. garlic salt
Salt and pepper
Mix well together and shape in small meat balls. Fry in
pan till done. Cook spaghetti, arrange on large platter
with meatballs and pour sauce over. Serve with hot French
bread and green salad.
Betty Spencer
Texas

HAMBURGER CASSEROLE

4 cups noodles
2 lbs. hamburger
2 cartons sour cream
I carton cottage cheese
Green onions
2 small cans tomato sauce

Cook hamburger with onion, garlic, tomato sauce. Cook
noodles according to package. Mix sour cream and cottage
cheese together and cut up 2 green onions in it. In cas- .
serole make layer of ½ noodles, layer of cottage cheese
mixture, layer of rest of noodles, and place meat on top.
Bake 45 minutes at 350
Serves 8.

°.

Sarah Jauch
Iowa

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EASY SPANISH RICE
6 tbsp. uncooked rice
I can tomato soup
I onion, chopped
½ cup grated cheese
¼ cup stuffed olives, chopped
½ cup melted butter
I cup hot water
Mix all ingredients together. Bake in covered dish one
hour at 350°.
Berwyn Kelsay
Texas
BEEF STROGANOFF
2 lbs. beef sirloin, cut in ¼ inch strips, 2-3 inches
long
2 tbsp. flour
I tsp. salt
4 tbsp. butter
2 cups thinly sliced fresh mushrooms (or canned or
frozen)
1 cup chopped onions
I large clove garlic, minced
Combine flour and salt; dredge meat in mixture. Heat
butter till bubbly in skillet; add sirloin strips; brown rapidly on all sides. Add mushrooms, onions and garlic; cook
3 or 4 minutes, or till onion is nearly tender. Remove meat,
mushrooms, onions from skillet to plate.
2 tbsp. butter
3 tbsp. flour
1 heaping tbsp. tomato paste
1 can condensed beef broth
1 cup dairy sour or salad cream
2 tbsp. "medium dry" sherry
Add butter to skillet drippings; when bubbly bl:end in flour.
Add tomato paste. Slowly pour in cold beef broth. Cook and
stir constantly till thickened. Return browned sirloin strips,
mushrooms, onions from plate to sauce in skillet. Turn
heat down to simmer; stir in sherry; stir in sour cream.
Heat briefly. Serve over hot cooked dark brown rice. To
hold in oven, keep oven temperature 3000 or lower. Sour
cream may curdle if too high heat used. In "heat briefly"
do not allow a long rolling boil. Makes 4 generous servings, or 6 regular servings .
Mary Ann Wiebe

Oregon

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30
ME .\f

BALLS AND POTATOES IN CURRY SAUCE

1½ lbs. hamburger
cup minced onion
1 cup bread crumbs in 1/ 3 cup sour cream
2 tbsp. chopped parsley
1½ tsp. salt
¼ tsp. pepper

½

Mix above ingredients; form into balls one inch in diameter.
Brown on all sides in skillet with 3 tbsp. cooking fat;
_then remove to a casserole. Brown 20 potato balls (made
by scooping potatoes with a melon-ball utensil), and place
the-m over the meat balls.
Sauce:
1 can condensed cream of celery soup
1 cup sour cream
½ tsp. curry powder
Mix thoroughly and pour over potatoes and meat balls.
Cover and bake at 350 for 25 minutes. Uncover and bake
12 minutes longer. Serves 6.

°

Billye Shaw
Texas

SLUSHBURGERS
1 lb. hamburger
cup chopped green pepper
cup chopped celery
cup chopped omon
1 tbsp. flour
1 can tomato soup
½ cup water
½ cup catsup
Dash pepper
½ tsp. salt
8 - 10 hamburger buns

¼
½
½

In skillet over medium heat, brown hamburger meat lightly.
Add vegetables. Continue until tender, about 5 minutes.
Stir in' flour. Add remaining ingredients and simmer gently
5 minutes. Spoon on buns.
Earline Cox
Texas

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POT ROAST AND VEGETABLES
Instead of cooking your roast in the oven, it stays much
moister if you cook it on top of the stove in a dutch oven.
Use a rump roast, about 4 lb.; brown in hot fat all over
slowly, for about4 hours. Add peeled potatoes and carrots,
sliding under roast so they will brown. Make gravy from
fa t after roast and vegetables are done.
Betty Spencer
Texas
MUSHROOM BEEF CASSEROLE

1 lb. ground beef

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2 tbsp. salad oil
1 medium onion
1 #303 can tomatoes
Salt and pepper
1 tbsp. catsup
1 tbsp. steak sauce
¼ cup green pepper
4 cups macaroni, cooked
2 tbsp. parsley (can use dried)
1 can mushroom soup
Sharp or medium cheese for the top
Brown beef in oil; add chopped onion and green pepper.
Cook until meat is well done. Add salt and pepper and
tomatoes, a bit of garlic salt, too, if desired. Add catsup,
steak sauce and cooked macaroni or spaghetti. Before putting in baking dish. quickly blend 1 can mu,,hroom soup
and the parsley, blending as little a;, possible. C Ll Yer top
with grated cheese. Can be put into refrigerator until ready
to use. Just he:at until d.eese me:lts and bubble s . For a
party add extra mushrooms.
Jane Armstrong
Oklahoma

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ROAST BEEF TENDERLOIN
1 trimmed beef tenderloin
3 cloves garlic
3 tbsp. salt

Preheat oven to 4500. Tie tenderloin with string every ½
inch. In small bowl crush garlic and mix with salt to make
a paste. Rub on the ineat and plac_e on baking sheer_. B_ake
30-35 minutes, until brown and crisp out s ide, rare ms1de.
Lois Pinola
Minnesota

-1

32
ORIENTAL BEEF
1
1
1
2
3
1

tbsp. oil
lb. ground beef
green pepper (slivered)
cups sliced celery
green onions and tops ( chopped)
10-oz. can cream of celery soup
¼ cup cream
1 tbsp. soya sauce
¼ tsp . pepper
½ cup fine bread crumbs
½ cup slivered almonds
2 tbsp. melted butter
1 10-oz. can sliced or fresh mushrooms
Heat oil in heavy pan. Brown meat. Place in a buttered
casserole. Sprinkle with green pepper, celery, onions and
mushrooms. Combine soup, cream, soya sauce and pepper.
Pour over meat and vegetables. Combine crumbs, almonds
and melted butter and sprinkle over all. Bake at 3750 for
3 5-40 minutes.
Jackie de Rappard
Missouri
BEEF WITH MUSHROOMS
1 clove garlic
3 tbsp. cooking oil
Salt and pepper
I½ lb. round steak, cut In 1/ 8" slices
3 tbsp. diced onion
1 ½ cups beef broth, or bouillion
½ lb. fresh mushrooms, sliced
3 tbsp. cornstarch
I tbsp. soya sauce
Water
Place oil and garlic in heavy frying pan. Cook gently
about 2 minutes and remove garlic. Add seasoned steak
slices and onion, cooking over moderate heat, stirring constantly, until the meat is nicely browned. Add beef broth
and sliced mushrooms. Cover pan tightly and cook gently
about 10 minutes. Add soya sauce to cornstarch with enough
water to make a thin paste. Mix well into broth, cooking
over low heat and stirring constantly until broth thickens.
Serve with hot boiled rice.
Sue Sterns
Wisconsin

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SUCCULENT STEAK AND BASTE

½ tsp.

ground pepper
tbsp. brown sugar
tsp. garlic salt
cup cider vinegar
tsp. salt
¼ cup Worcestershire sauce
4 tbsp. butter
¾ cup lemon juice
2½ lbs. sirloin steak, cut into serving size pieces
½ tsp. monosodium glutamate

4
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In a small saucepan combine pepper, brown sugar, garlic
salt, vinegar, salt, Worcestershire, and butter. Bring to a
boil and simmer for 3 minutes; then remove from heat and
add lemon juice. Sprinkle steaks with monosodium glutamate; marinate in vinegar mixture for 30 minutes. Broil
meat 3 to 5 inches from hot coals or under broiler in oven,
::,nd baste occasionally as steaks cook to <loneness you
ltke. Makes 4 to 6 servings.
Joan Wilson
Washington

STUFFED CABBAGE ROLLS

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12 large cabbage leaves
I ¼ lbs. lean ground beef
2 tsp. salt
1 -i tsp. repper
I cup cooked rice
½ cup chopped onion
I egg
½ tsp. thyme
I (14 oz.) Hunt's sauce
1 tsp. sugar
I tsp. lemon J mce
¼ cup water
Cover cabbage leaves with boiling water for 5 minutes;
drain. Combine next 7 ingredients and ½ can Hunt's sauce.
Place equal portions of meat in center of each leaf. Roll
up and fasten with toothpicks. Place in large skillet; stir
in remaining Hunt's sauce, sugar, lemon juice and water.
Simmer, covered, one hour. 6 servings.
Connie Mahannah
Missouri

34
WIKIWIKI HAM BAKE
1 · sliced ready-to-eat ham, about ¾ inch thick
1 can (1 lb. 4 oz.) pineapple chunks
½ cup firmly packed brown sugar
1 can (1 lb.) whole sweet potatoes
12 large marshmallows
Cut ham into 6 serving size pieces; brown in large frying
pan. Drain syrup from pineapple into 2 cup measure ; stir
in brown sugar until dissolves; pour over ham; heat to
boiling. Pile ham in middle of 2 qt. baking dish; arrange
sweet potatoes around edge. Tuck pineapple chunks in
between potatoes; pour hot syrup over it. Bake in hot oven,
400
for 15 minutes. Add marshmallows and heat 5 minutes more. Serves 6.

°,

Kathy O'Sullivan
California
CORNED BEEF CASSEROLE
I 8-oz. pkg. noodles, cooked and drained
1 · can corned beef
I 12-oz . can American cheese, grated
I can cream of chicken soup
I cup milk
½ chopped onion
Cover with buttered crumbs . Bake rn 2 qt. casserole for
45 minutes in 350 oven.

°

Connie Mahannah
Missouri
OVEN BARBECUED SHORT RIBS
2 lbs. beef short ribs
½ cup red dinner wine
I 8-oz. can tomato sauce
I tsp. salt
I pkg. Lipton onion soup
2 tbsp. wine vinegar
I tsp. prepared mustard
Trim some fat from short ribs and rub hot skillet with it.
Brown ribs slowly on all sides. Drain off fat. Combine all
other ingredients. Put ribs in casserole and pour sauce
over ribs. Cover tightly. Bake at 300° for I½ to 2 hours.
Jackie de Rappard
Missouri

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35
SWISS STEAK
I cup dry white table wrne

3 tbsp. wine vinegar
I canned green chili finely chopped
1
1
)4
2
2

tbsp. brown sugar
tsp. salt
tsp. garlic powder
lbs. beef round ste'11<, cut l ½-2 inches thick
tbsp. shortening
Sauce:
1 cup drained marinade
!1 cup bouillion
¼ cup chili sauce
2 tbsp. chopped onion
2 tsp. cornstarch
2 tsp. water
Garnish :
3 medium sized tomatoes, quartered
)~ cup pitted ripe olives
1 small can ( 4 oz.) artichoke hearts, drained
Mix first 6 ingredients for marinade. Trim any excess fat
from meat. Place meat in pan or bowl and marinate in
refrigerator overnight. Next day, drain meat well, saving
marinade. In a large pan with cover, brown meat on both
sides in heated shortening. Add marinade, bouillion, chili
sauce and chopped onion. Cover pan and simmer meat until
tender, about l¼ hours. Skim any fat from liq.iid. Blend
cornstarch with water and stir into liquid. Cook until
thickened. Add tomatoes. olives, artichoke hearts. Heat.
Place meat on heated sen·ing platter. Arrange garnish
around and on top of meat. Spoon on a litclc- of the s auce.
Serve the remainder s eparate h· . ~lakes 6 servin gs.

ARMENIAN RICE
5
1
1
2
1
1

~lary Ti c henor
Ind iana

slices cubed bacon
cube butter or margarine
cup raw rice
bouillion cubes
can consomme
can water

Fry bacon until brown. Add butter , rice. Simmer 10 . minutes. Put into casserole. Add bouillion cubes, consomme,
water. Let stand all day ( if desired). Bake one hour at
3 500. Just before serving add 1 2 cup choppc-d nuts .
Margaret Douglas
'.'Jorth Carolina

36
UPSIDE DOWN HAM LOAF
I~ heavy ir~n frying pan, 10" in diameter, arrange 7-8
pineapple slices, mandarin oranges, maraschino cherries,
and pecan halves. Cover with brown sugar.

¾ lb.
½ lb.
¼ lb.

cured ham steak }
round steak
lean pork steak

ground together

1 egg

¾
½
½
½

cup
cup
cup
tsp.
Pepper

milk
tomato soup
cracker crumbs
salt

1
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Blend completely. Bake 1 hour at 350°. Invert pan carefully
on large round platter. Garnish with fresh mint or parsley.
Joyce Stedelbauer
Missouri

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SIRLOIN SHISH - KA - BOB
2 lb. sirloin, cut into about 1 inch squares
cup wine vinegar
cup lemon juice
2 tbsp. salad oil
2 onions, sliced
1 tsp. salt
½ tsp. pepper
¼ tsp. oregano

¼
½

Combine all ingredients in pan and marinate meat for
about 2 hours in refrigerator. Oil skewers. Salt and pepper
meat and baste with melted butter. Outside, broil until
done. Inside, broil about 10 minutes on each side, or done
to suit taste. This shish-ka-bob can include many things
other than the sirloin. A few suggestions are potatoes,
small tomatoes, peppers, onions. For individuality, make
up your own broiled-meal-in-one.
Norma Phillips
Oklahoma

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CHEDDAR TURKEY CASSEROLE
1 cup packaged pre-cooked rice
2 tbsp. instant minced onion
!2 of 10 oz. pkg. frozen green peas, thawed & broken apart
4 - 6 sliced cooked turkey
or 2- cups diced turkey or chicken
1 can condensed cheese soup
1 cup milk
1 cup finely crushed round cheese crackers
3 tbsp. butter or margarine, melted
Prepare rice according to package directions, adding the
instant minced onion to the boiling water. Fluff cooked
rice with a fork and spread in greased 10" x 6" x l ½"
baking dish. Sprinkle with peas; cover with turkey. Blend
soup and milk; pour evenly over turkey. Combine crumbs
and butter; sprinkle over casserole. Bake in moderate
oYen, 350
for 35 minutes or till heated through. Makes
4-6 servings. Note: Canned peas may be used. For com-

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[a11y casserole, add 12 cup a/111011ds II hich hal'e been
toasted in butter over l01c heat 10 -15 111i11utes

Virginia Kuntz
Ohio

SKILLET BEEF AND BEANS

lz

lb. lean tender steak
tbsp. oil
medium chopped onion
cups French cut frozen green beans
cup sliced (bias) celery
tbsp. cornstarch
tbsp. soy sauce
cup mushrooms
¾ cup liquid (juice from mushrooms and water)

1

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Cut steak in strips; brown in oil. Add onions, beans, celery. Cook 4-6 minutes. Stir. Combine cornstarch and s_oy
sauce with liquid. Adel to skillet w1th mushrooms. St1r,
cooking until liquid is shiny. Cover; cook till beans are
tender. Garnish 1cith /1i111ie11to. Se/"/"e II ith rice.
Jo Osborn
Texas

38
BOSTON BAKED BEANS
4
1
1
1

cups (2 lbs.) uncooked white pea beans
bay leaf
tbsp. dried parsley
tbsp. celery leaves, dried
½ lb. salt pork, ·~ubed
1 medium onion, sliced
½ cup molasses
½ cup brown sugar
1 tbsp. dry mustard
¼ tsp. pepper
2½ cups tomato juice (20 oz. can)
Wash beans well. Cover with cold water and soak overnight.
Simmer beans, using the water beans were soaked in, for
about ¾ hour (until beans begin to split), with bay leaf,
parsley and celery. Heat molasses, brown sugar, mustard,
pepper and tomato juice in saucepan until it boils. Put
alternately layers of beans (with the water), onion slices
and salt pork in large bean pot and pour sauce over all.
Bake for 6 - 8 hours in 275 oven, stirring occasionally.
Recipe may be halved.

°

Jackie de Rappard
Missouri
PORK CHOPS NORMANDE
6 pork chops
Salt
Ground black pepper
·2 tbsp. butter
1 cup light cream
Lemon juice to taste
Tart applesauce, or sauced sliced apples

Trim off and discard excess fat from pork chops. Rub salt
and pepper into the meat on both sides. Brown chops over
low heat in butter, adding butter as needed. Cook slowly
until pork is well done. Transfer chops to a hot platter
and keep hot. Add the cream to the skillet and simmer
until the quantity is reduced by ¼ the original amount. Sea son the sauce to taste with lemon juice, salt and peppe1:.
Pour over chops. Serve with tart applesauce or sliced
apples sauced in butter. Makes 6 servings.
Ann Ambrose
Colorado

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CORN - RICE CASSEROLE

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2 cups cooked rice
1 cup whole kernel corn
2 tbsp. butter
I onion
.
½ lb. American cheese, grated
Salt, pepper, paprika
1 cup whole milk
l cup chopped celery
Sliced almonds
Brown onion in butter. Mix all ingredients and bake at

350° for ½ hour or until bubbly and brown.
Sarah Jauch
Iowa

TUNA BAKE

2 tbsp. butter
3 tbsp. flour
1 cup milk
salt
Dash pepper
¼ tsp. paprika
2 well beaten egg yolks
¾ cup grated cheese
2 cans tuna
2 stiffly beaten egg whites

½ tsp.

Melt butter; add flour and blend. Gradually add milk; cook
over low heat until smooth and thick, stirring constantly.
Add seasonings. Add small amount of hot _sauce to egg
yolks and stir into remaining sauce. Stir in cheese and
tuna. Fold in egg whites. Bake in greased I½-qt. casserole in moderate oven (325°) for 1 hour. Serve at once.
Betty Spencer
Texas

40
BEAN POT LIMAS WITH BACON
2 cups dried beans or canned
lb. salt pork or bacon
1 small onion, chopped
¼ cup fat
1½ tsp. prepared mustard
Garlic
2 tbsp. Worcestershire sauce
1½ tsp. chili powder
1 tsp. salt
1 can tomato soup (10½ oz.)
1/3 cup vinegar
Bacon strips
Brown sugar

¼

Soak beans overn~ght. Drain, add salt pork aad simmer
until done. Save I½ cups liquid. Brown onion and garlic
in hot fat and add all but beans and bacon. Cook 5 minutes.
Alternate beans and sauce in greased casserole and top
111·ith. bacon slices. Bake in 4000 oven for 30 minutes.
Gerri Hooks
Idaho

MARGARET'S BAKED BEANS SUPREME

½ lb.

sliced bacon
2 medium onions
2 l¼-lb. cans pork and beans
1 ½ tsp. dry mustard
9 oz. crushed pineapple
¼ cup chili sauce
¼ tsp. salt
Dice bacon. Chop onions. Turn them into a frying pan.
Saute slowly until onions are soft. Drain off fat. Combine
bacon, onions with the beans, mustard, pineapple, chili
sauce, salt. Put in casserole. Bake at 275° for I½ to 2
hours. Serves 6.
Margaret Douglas
North Carolina

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41
ONION SOUR CREAM PIE
Rich biscuit dough made from 1 ½ cups flour
7 medium sized baking onions
¼ cup (4 tbsp.) butter
2 eggs
1 cup (½ pt.) commercial sour cream
1 tsp. salt
1 /8 tsp. pepper
Line an 8" square or round pan with biscuit dough; chill.
Slice onions and saute in butter until clear; spread over
biscuit dough. Beat eggs slightly and blend in sour cream,
salt, and pepper. Pour over onions. Bake in a very hot
oven 450° for 10 minutes; reduce heat to moderate, 350°,
a nd 'contin,ue baking 45 minutes longer, or until filling
has set. Serves 8.
Mary Tichenor
Indiana

GREEN BEAN CASSEROLE

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2 10 pkg. French string beans, thawed
1 cup water chestnuts, sliced
1 lb. can bean sprouts, drained
½ lb. fresh mushrooms, sliced (or canned mushrooms)
1 medium onion, chopped
'
Salt to taste
1 cup aged cheddar cheese, grated
1 can French fried onions, crumbled
2 cups medium cream sauce
In a buttered 2-qt. casserole, in alternating layers, place
chestnuts, sprouts and onions. Cover with cream
sauce and sprinkle lightly with salt and cheese. Repeat
layers with remainder. Bake at 350° about 1 hour. Then
put crumbled onions on top and bake 10 minutes more.

½ beans,

Sue Sterns
Wisconsin

42
MEAT AND CHEESE LOAF

I½ cups cheese (old cheddar)
2 lbs. meat (hamburger, or your choice)
2 cups milk
I cup bread cru~bs
2 eggs
1 tsp. celery sa It
1 tsp . pepper
½ · tsp. paprika
2 tsp. salt
I large onion
I green pepper
Mix all tosether and bake a bout 2 hours, basting three or
four times, in loaf pans at 350°.
Louise Hewes
Massachusetts

AUNT IRENE'S HAM LOAF
1
1
1
2

lb. smoked ham, 1 lb. lean fresh pork, ground together
cup milk
cup fresh bread crumbs
esss

Mia all in1fedients together and shape into loaf in center
of lar1e pan. Bake 30 minutes in 325 ° oven. Theo baste
with glaze and bake 2 hours longer, basting every 20
minutes.

Glau:
I cup brown sugar
pineapple juice
2 tbsp. vinegar
1 tsp. mustard
Let come to a boil.
Note: It is a good idea to double or triple this recipe as
the larger pieces of ham and pork are usually most easily
obtainable. Make separate loaves and freeze the extra
ones.

¼ cup

Virginia Kuntz
Ohio

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43
CARROT - APRICOT PUDDING
3 lb. carrots, peeled and cut into rounds
I cup brown sugar
I½ tbsp. cornstarch
1 tsp. grated or~nge rind
1 cup apricot juice, and apricots
2 tbsp. butter
Cook carrots in salted water until just tender. Arrange
carrots in casserole. Drain apricots and arrange, cut side
down, over carrots. Combine sugar, cornstarch, orange
rind and apricot juice. Cook until slightly thick; add
butter and pour over carrot and apricot mixture. Bake at
325° for 45 minutes.
Jane Armstrong
Oklahoma
RICE DRESSING
1 cup rice

3 large onions, sauteed
1 green pepper
5 stalks celery
Mix with rice, mushroom and sage. Sufficient for one
large turkey or fowl.
Sarah Jauch
Iowa
POTATO DAULPHINAISE

I½ cups milk
1 beaten egg
1¼ lb. potatoes (about 6 medium size, peeled and thinly
sliced)
½ cup grated Swiss cheese
Salt and ·pepper to taste
Pinch of nutmeg
Scald milk . Cool some; pour in m1x10g bowl. Add egg,
potatoes, Swiss cheese, salt, pepper and nutmeg. Mix.
Pour in earthenware casserole, rubbed with garlic and
buttered. Sprinkle with cheese and 3 tbsp. butter . Bake
at 350° about 45 minutes.
Rose Marie Burley
Minnesota

44
COMPANY VEGETABLE CASSEROLE
2
1
1
1
1
1
1

10-oz. pkgs. frozen cut green beans
lb. can bean sprouts, drained
can (4 oz.) water chestnuts, drained and sliced
3-oz. can mushroom pieces, drained
10-oz. can cheese sauce
small onion, minced
3½-oz. can French fried onion rings

_Cook green beans until barely tender. Drain and toss
lightly with bean sprouts, water chestnuts and mushroom
pieces. Turn into a shallow casserole. Mix cheese sauce
with minded onion. Spoon over vegetables. Bake in -moderate oven (3500) for 25 minutes. Top casserole with onion
rings and bake for 10 minutes more. Makes 6 servings.
Gini Gunn
Wyoming

SWEET POTATO FLUFF
I 23-oz. can whole sweet potatoes
Salt and pepper to taste
Mayonnaise
¾-1 cup chopped celery
5 - 6 chopped green onions
Drain sweet potatoes; save 'liquid. With electric mixer,
mash the potatoes and about 1/3 of liquid from potatoes;
whip. Add mayonnaise, a heaping tablespoon at a time,
whipping after each addition, until a fluffy thick consistency is attained. Add salt and pepper to taste. Fold
celery and green onions into sweet potato mixture. This
dish is particularly good when serving smorgasbord style
meals, or when served at a salad appetizer bar.
Darlaine Blackburn
Montana

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ORANGE SAUCE (for duck)
6 tbsp. currant jelly
3 tbsp. sugar
1 tsp. grated orange rind
2 tbsp. orange juice
2 tsp. lemon juice
2 tbsp. port wine
Salt and pepper (cayenne)
Add sugar and grated orange rind to currant jelly, and
beat until smooth. Add rest of ingredients and beat at
least 5 minutes.
Nanci La Roi
Michigan
PARSNIP FRITTERS
Parsnips
I tsp. butter
½ tsp. salt
½ tsp. pepper
Flour
Butter for frying
Cook parsnips in boiling salted water. Mash and season
with butter, salt and pepper. Make into oval balls on
floured board. Fry in butter until well browned.
Rose Marie Burley
' Minnesota
HERB SEASONED BROCCOLI

½ cup butter
4 tbsp . lemon JUiee
1 garlic clove, minced
¼ tsp . oregano
¼ tsp. salt
Black pepper freshly ground
Make sauce enough for 2 pkgs. frozen broccoli.
Carol Boberg
Texas

46
PENNSYLVANIA DUTCH FRIED CARROTS

IO good sized carrots
4 strips bacon, diced
½ tsp. salt
¼ tsp. pepper
l tbsp. parsley flakes
1 tbsp. sugar
Pinch sweet basil
Pinch dried lemon peel
Cook sliced carrots until almost done. Crisp bacon; add
carrot~ and ~ littl~ water ~o pan; add other ingredients
and mllt. Sprtnkle hghtly wuh flour and mix once. Cover
and let cook until done, about 20 minutes.
Rose Marie Burley
Minnesota

BRAISED ROMAINE LETTUCE
3 heads romaine lettuce
butter
2 large onions, sliced
3 large carrots, peeled and sliced
½ tbsp. salt
1 tsp. dried savory
I½ tbsp. French dressing
2 ribs celery, diced

¼ cup

Wash and drain lettuce, and tie each head with string.
Parboil the lettuce in salted boiling water for 8 minutes.
Remove them from water and immediately plunge them into
cold water. Press out as much water as possible, remove
string, and cut each head in half lengthwise. In a large
heavy skillet over low heat, melt butter. Add onions and
carrots, and cook vegetables slowly for 10 minutes. Using
a flat, ovenproof pan, preferably something that can go
straight to the table, arrange the lettuce on the bed of
vegetables and sprinkle with salt, savory and French
dressing. Over the top scatter diced celery. Cover it and
put in slow oven for one hour. Serves 8.
Lucile Griffiths
California

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47
GREEN VEGETABLE CASSEROLE
1 pkg. frozen baby limas
1 pkg. frozen French cut green beans
1 pkg. frozen green peas
Green peppers, thinly sliced
1 large pkg. cream cheese
2 tbsp. mayonnaise
Milk to thin
Parmesan cheese
Cook vegetables separately; place in layers in casserole.
Cover with layer of green peppers. Make sauce of cream
cheese, mayonnaise and milk. Pour over and sprinkle with
parmesan cheese.
Jo Osborn
Texas

TANGY GREEN BEANS
2 tbsp. prepared mustard
2 tbsp. sugar
1/3 cup butter
½ tsp. salt
2 tbsp. lemon juice
2 tbsp. vinegar
3 cups hot cooked green beans
Heat mustard, sugar, butter and salt together slowly, stirring constantly. Stir in lemon juice and vinegar. Pour
over green beans and heat through. Serves 6.
Jeanne Eid
Minnesota

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48

& Candies
"Pastries and confections
To add to your collection"

GRASSHOPPER PIE
Crust:
18 chocolate wafers, crushed
½ cup melted butter
Mix and press into 8" pie pan. Chill thoroughly.
Filling:
¼ cup milk
½ pt. whipping cream
4 tbsp. creme de menthe
4 tbsp. creme de cacao
30 large marshmallows
Melt marshmallows in milk in double boiler, and cool
thoroughly. Whip cream and add liqueurs; fold in marshmallows and a few drops of green food coloring to make
pale green. Chill several hours,
Earline Cox
Texas

CHOCOLATE REFRIGERATOR DESSERT

Crust :
2½ cups graham cracker crumbs
½ cup butter
Mix and press into 8½" or 9" pan. Bake and cool.
Filling:
½ cup butter
1 cup icing sugar
½ tsp. vanilla
2 eggs
2 squares melted unsweetened chocolate
½ cup nuts
Bea~ together butter, sugar and vanilla. Add eggs and beat
5 mrnutes. Add chocolate and beat until thickened. Add
nuts. Serve with whipped cream.
Norma Phillips
Oklahoma

49
FRENCH SILK CHOCOLATE PIE

½ cup
¾ cup

butter (room temperature)
sugar
I square chocolate
2 eggs
I tsp. vanilla

Cream butter and sugar. Blend in the chocolate which has
been melted and cooled. Add vanilla. Add eggs, one at a
time, beating 5 minutes after each addition at medium
speed on mixer. Put into baked 9" pie shell and chill
about 4 hours or overnight. Serve with whipped cream and
chopped pecans on top.
Sue Sterns
Wisconsin

CHERRY COBBLER
Bottom Layer Fruit:
2 15-oz. tins pitted cherries
3 tbsp. cornstarch
½ cup sugar
2 tbsp. butter
Drain the cherries into a saucepan. Combine the sugar and
cornstarch and add to the cherry juice gradually. Cook,
stirring constantly, until the syrup is thick and clear.
Remove from heat. Add the butter and allow it to melt in
the syrup. Stir in the cherries. Pour into a greased square
9" baking pan.
Biscuit Topping :
cups sifted all-purpose flour
2 tbsp. sugar
4 tbsp. double acting baking powder
½ tsp. salt
½ cup butter
l cup milk
Sift the flour, sugar, baking powder and salt together. Cut
in the butter until the mixture resembles coarse crumbs.
Add the milk, stirring with a fork only until all flour is
moistened. Drop the dough from a tablespoon over the
fruit covering the entire surface. Bake at 350° for 35-40
minutes.

n4

Joan Wilson
Washington

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APPLE PANDOWDY
Fingers of bread, dipped in melted butter

4 large green cooking apples, peeled and sliced
4 tbsp. dark brown sugar
½ tsp. cinnamon
½ cup water
Line a baking dish, bottom as well as sides, with fingers
of bread. Fill in center with apples. Sprinkle apples with
brown sugar and cinnamon. Add water and cover top with
layer of well buttered fingers of bread. Sprinkle with additional sugar. Cover and bake 1 hour at 350°. Serve with
whipped cream.
Gini Gunn
Wyoming

SHOOFLY PIE

The Pennsylvania Dutch cook u·ould set out her molasses
pies, and all the u•hile they were cooling , the flies ll' ould
gather, so that she was continually saying "Shoo flies!"
Thus this creation became knozcn as Shoofly Pie .
Part I:
¾ cup dark molasses ( or dark Karo)
¾ cup boiling water
½ tsp. soda
Part II:
1 ½ cups flour
¼ cup butter or margarine
½ cup brown sugar
Pastry for one 9'' crust
Dissolve soda in hot water and add molasses. Combine
sugar and flour and cut in shortening to make crumbs.
Pour 1/ 3 of liquid mixture into unbaked pie crust. Add
1/ 3 of crumb mixture. Continue alternate layers putting
crumbs on top. Bake at 375 for about 35 minutes.

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Gini Gunn
Wyoming

51
CHERRY PUDDING
I cup sugar
4 cup butter
I egg
I cup flour
I tsp. baking soda
Pinch of salt
Dash of vanilla
1 cup red pitted pie cherries and juice
1

Cream sugar and butter. Beat in egg. Fold in flour, baking
s?,da'. salt, vanilla, cherries :nd juice. Bake in greased
9 tin for 25 mrnutes at 350 . Serve warm covered with
hot cherry sauce.
Cherry Sauce:
1 1 2 cup sugar
2 tbsp. flour
I tbsp. butter
I tbsp. mild vinegar
1 11 cups juice or water
1 can drained pie cherries
Boil sugar, flour, butter, vinegar and J u1ce. Add drained
pie cherries.
Joyce Stedelbauer
Missouri
CHERRY BLOSSOM DESSERT

134 cups flour
I cup sugar
I #2 can cherries (save juice)
14 tsp. red food coloring
1 tsp. salt
L 1 tsp . soda
1 cup firmly packed brown sugar
1 cup quick cooking oatmeal
½ cup shortening
Combine ¼ cup of the flour and I cup sugar. Blend in ¾
cup cherry juice and red food coloring; cook until thick.
Add cherries and cool. Sift remaining flour, salt and soda.
Blend in brown sugar, oatmeal and shortening. Press half
of oatmeal mixture in 8" x 8" x 2" pan. Spread cherry
filling over it and then press rest of oatmeal mixture over
top. Bake at 350° for 25 - 30 minutes.
Pat Combs
California

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COTT AGE PUDDING

This is actually a cake. with sauce. Pre pare your favorite
yellozl' cake in a one la yer pan, or use a yellow cake mix
and cook in a one laye r pan . Pre pare sauce as follo ws.
2 tbsp. cornstarch
1 cup granulated sugar
Pinch salt
1 cup boiling water
2 tbsp. butter or margarine
2 tsp. vanilla
In saucepan, mix cornstarch, granulated sugar and salt;
add boiling water and cook until thick. Add butter and
vanilla. Serve over c·a ke.
Betty Spencer
Texas
ROYALE PEACHES AFLAME

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½

cup currant jelly
cup sugar
2 tsp. lemon juice
¼ tsp. cinnamon
' 8 well drained peach halves
½ cup port wine
Brandy

In a chafing dish, melt together currant jelly, sugar, lemon
juice and cinnamon. Place peach halves cut side down
and prick. Pour port wine over peaches . Simmer 5 minutes.
Pour brandy over and set aflame. Serve.
Jeanne Eid
Minnesota
LEMON CAKE PUDDING
1 tbsp . butter
cup white sugar
1 lemon juice and rind
1 cup milk
2 tbsp. flour
2 eggs
Pinch salt

¾

Cream butter and sugar. Add flour, lemon juice, and rind.
Break in yolks of eggs . Add milk; then fold in well beaten egg whites. Bake in individual dishes at 350 for 40
minutes. Can be baked in large bowl.

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Margaret Douglas
North Carolina

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53
UPSIDE DOWN BERRY COBBLER

¼
½

cup butter
cup sugar
1 cup sifted flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 #2 can berries, 1u1ce saved
½ cup sugar
Cream butter and ½ cup sugar. Sift together flour, baking
powder and salt. Add alternately sifted ingredients and
milk to creamed mixture; beat until smooth. Pour into
greased 8" square pyrex dish. Drain can of berries. Put
berries over batter and sprinkle with ½ cup sugar. Pour
1 cup berry juice over all. (lJ ith f resh berries, use orange
juice .) Bake at 375° for 45 minutes.
Sharon Dralle
Washington

PUMPKIN CAKE

½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, whole
¾ cup pumpkin
1 tsp. salt
1 tsp. cinnamon
1 4 tsp. baking soda
3 tsp. baking powder
2 cups sifted flour
1 /3 cup sour milk
1/3 cup fresh milk
2/3 cup chopped nuts

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Combine in order given. Bake in 375 oven for about 30
minutes in two 8" greased pans. Cool and ice.
Spiced Whipped Cream Icing:
½ pt. whipping cream
½ cup granulated sugar
½ tsp. cinnamon
74 tsp. nutmeg
Whip cream until stiff and add other ingredients.
Virginia Kuntz
Ohio

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54
DATE TORTE

½

box dates (20 dates)
I cup chopped walnuts
2 tbsp. flour
I tsp. baking powder
2 eggs
I cup sugar
I tsp. vanilla
Sherry

Mix together dates, walnuts, flour and baking powder.
Separate eggs; beat yolks. Add to sugar; add to date mixture. Beat whites stiff; add vanilla and fold into mixture.
Put in greased pan and bake in slow oven, 300°, for
45 - 60 minutes. When serving, cut into squares, pour
I tbsp. sherry over each, and top with dab of whipped
cream.
Lucile Griffiths
California

NECTARINE SALAD DESSERT
Leaves of lettuce
I pkg. lemon gelatin
I cup boiling water
I large banana
I tbsp. lemon juice
¼ tsp. salt
½ cup light cream
3 tbsp. sherry
2 fresh nectarines
Clean and chill lettuce and place on tray. (Suggestion:
silz,er tray, sen •ing tray zl'ith foil, or even a cutting board
coz •ered u·ith foil.) Dissolve gelatin in water. Mash
bananas to make ½ cup; combine with lemon juice and
salt and stir into gelatin mixture. Add cream and then
add sherry. Cool until mixture thickens. Add nectarines,
chopped, about I ½ cups. Fold into gelatin mixture and
jell. Cut into squares and place on tray, or individual
mold or any type mold. Sherry ma y be substituted ll'ith
orange juice. This is a good summer buffet suggestion.
Martha Ware
Mississippi

55
RHUBARB ICE CREAM
3 cups diced rhubarb (about 1 lb.)
cup sugar
1 tbsp. cornstarch
1 tbsp. vanilla
Dash salt
4 egg yolks
2 cups heavy cream
1 2 cup orange J u1ce
14 cup lemon juice
~4

Combine rhubarb and sugar; cook over medium heat until
rhubarb is tender. Whirl sauce in a blender until smooth.
You will have about 2 cups rhubarb puree. Whirl cornstarch, vanilla , salt, egg yolks, cream, orange and lemon
juices together in a blender, or mix with electric mixer.
Blend in rhubarb puree. Pour mixture into a 2 qt. freezer
contarner and partially freeze. Turn into a large mixing
bowl and beat with electric mixer until smooth. Return to
freezer and freeze. Let ice cream mellow about 15 minutes
10 the refrigerator. Makes about 1 1~ qts.
Joan Wilson
Washington

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FRUIT FLAMBE
1 cup sugar
11 ~ cups water
6 peeled fresh peaches or nectarines (canned fruit may
be substituted)
1 cup drained bi ng cherries (brandied pea c hes or
cherries may be used)
i 4 cup cointreau

Dissolve sugar in wa ter; bring to a boil in chafing dish
and boil 10 minutes. (This ,nay be done ahead on stove
and reheated in chaf ing d ish .] Add peaches or nectarines;
add drained biog cherries. Add cointreau and ignite. Let
flames die down. Spoon fruit into dessert dishes or onto
sliced pound cake. Orange cake is a nice accompaniment.
If fruit and liquid are slow to flame, fill a large cooking
spoon or sifrer ladle u·ith cointreau or brandy, light with
match, and pour flaming liquid into chafing dish. This uill
ignite the cointreau fruit syr up.
Kathy O'Sullivan
California

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CORN PUDDING
3 slightly beaten eggs
2 cups drained cooked or canned whole kernel corn
2 cups milk, scalded
1/3 cup chopped onion
1 tbsp. melted butter
1 tsp. sugar
1 tsp. salt
Combine all ingredients; pour into greased l ½ qt. casserole. Set in shallow pan. Fill pan to l" with hot water.
Bake at 350° for 40-45 minutes or till knife inserted in
center comes out clean. Serves 6.
Nancy Lavens
Washington

POPPY SEED CAKE

½ cup
¾ cup

poppy seeds
milk
% cup butter
1 ½ cups sugar
2 cups sifted flour
2 tbsp. baking powder
4 well beaten egg whites
Soak poppy seeds in milk. Cream butter and sugar. Combine flour and baking powder; add to butter and sugar
mixture alternately with milk mixture. Fold in egg whites.
Bake in layer pans, greased and floured, ½ hour at 350°.
Filling:
Jello Coconut Cream pie filling or Robin Hood Instant
Coconut pudding.
White Mountain Cream Fros ting:
1 cup sugar
2 tbsp. corn syrup
½ cup water
¼ tsp. cream of tartar
1/ 8 tsp. salt
2 egg whites, stiffly beaten
1 tsp. vanilla
Boil first 5 ingredients to thread stage. Add boiled mixture to egg whites; beat; add vanilla.
Rose Marie Burley
Minnesota

57
TOMATO SOUP CAKE

I½ cups flour
I tsp. baking powder
I tsp. soda
¼ tsp. salt
I tsp. crnnamon
½ tsp. nutmeg
¼ cup margarine
I cup brown sugar
I egg
I can tomato soup
½ cup chopped nuts
I cup raisins
Sift flour, salt, soda, baking powder and spices together .
Cream shortening; add sugar gradually, continuing to
cream. Add egg and beat well. Fold in dry ingredients
alternately with soup. Add nuts and raisins last. Bake in
greased 8" x 8 " cake pan at 350° for I hour. Use brown
s ugar or butterscotch frosting.
Ginny Hood
Washington
SOUR CREAM CAKE --NO FROSTING
I / 3 cup brown sugar
I tsp. cinnamon
¼ cup walnuts , crushed
I tsp. vanilla
1 cup sour cream
1-1 / 3 cups white sugar
½ cup butter
2 eggs
2 cups flour
1 tsp. baking powder
I tsp. baking soda
¼ tsp. salt
Mix cinnamon, brown sugar and walnuts together in separate bowl and set aside . Measure and mix dry ingredients
together in separate bowl. Cream butter and sugar; add
eggs and vanilla. Add dry ingredients alternately with
sour cream to butter, sugar, egg mixture. Grease 13" x 9"
x 2" cake pan. Place ½ cake batter in pan and cover with
cinnamon, brown sugar, walnut mixture. Place remaining
cake batter on top. Bake in 350° oven for about 35 minutes.
Darlaine Blackburn
Montana

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58
GERMAN CHOCOLATE CAKE

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1 pkg. Baker's German Sweet Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks, unbeaten
1 tsp. salt
1 tsp . soda
2½ cups sifted cake flour
1 cup buttermilk
4 egg whites
Melt chocolate in boiling water. Cool. Cream butter and
sugar until light and fluffy . Add egg yolks, one at a time ,
and beat well after each. Add the melted chocolate and
vanilla. Mix well. Sift together the salt, soda, and flour .
Then add alternately with buttermilk to chocolate mixture ,
beating well. Beat until batter is smooth. Beat egg whites
until stiff peaks form. Fold into batter. Pour into three
8" or 9" cake layer pans, lined on bottoms with paper.
Bake in moderate oven (350°) for 35 -40 minutes . Cool.
Frost tops only with Coconut-Pecan frosting or use any
favor i te
frosting
or
whipped cream.
Mary Ziel
Michigan

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1¾ cups sifted flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
½ cup shortening
1 cup sugar
1 ½ cups pumpkin
1 cup raisins
1 cup dates
1 cup chopped nuts
1 beaten egg

I

Combine and put in greased tube pan . Bake at 325 for
1 hour. No frosting needed . Put on nuts and cherries
before baking if you like. Keeps moist , freezes ll'ell.

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PUMPKIN SPICE CAKE

°

Rose Marie Burley
Minnesota

59
APRICOT NECTAR CAKE
I box Duncan Hines lemon supreme cake
I cup apricot nectar
¾ cup Mazola Oil
4 eggs
½ cup sugar
Blend all ingredients in large bowl. Mix thoroughly at
high speed. Put batter in well greased and slightly floured
angel food pan. Bake in 325° oven for 50-60 minutes.
When done, remove. Leave in pan for 3 minutes; then turn
out. While cake is baking, make icing of I cup icing sugar
and I lemon, which will go over the warm cake.
Sally Woodward
New York

CHEESE CAKE
Graham Cracker Crust:
I¼ cups graham crumbs
1/3 cup sugar
l / 3 cup soft butter
Mix and press into pan. Bake at 375° for 8 minutes.
Filling:
3 large pkg. Philadelphia Cream Cheese
1 tbsp. cornstarch
I cup sugar
I tbsp. vanilla
4 eggs
I pt. sour cream
½ cup sugar
I tsp. vanilla
I tsp. cornstarch
Cream cheese and add next 4 ingredients. Beat 20 minutes
on high speed. Make graham cracker crust. Press in spring
form pan. Pour in filling. Bake 30 minutes at 350°. Cool
5 minutes. Pour in gently a mixture of the last 4 ingredients. Re bake 5 minutes at 475
Cool and refrigerate.

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Carol Boberg
Texas

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FRESH APPLE CAKE

½

cup margarine
cup granulated sugar
cup brown sugar
eggs
cup buttermilk
tsp. vanilla
cups flour
tsp. soda
tsp. salt
½ tsp. cloves
I cup chopped apples (packed, not peeled)
½ cup nuts

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2
1
1
2
1
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Cream margarine and sugars. Add eggs and beat thoroughly. Add buttermilk and vanilla alternately with dry ingredients. Then add apples and nuts and mix well. Bake at
325° for 35 minutes. Cool and add following topping.
Topping:
2/ 3 cup granulated sugar
3 egg yolks
½ cup margarine
½ cup raisins or dates
½ cup chopped nuts
½ cup coconut
Mix sugar with egg yolks; add margarine and fruit. Cook in
double boiler until thick. Stir in nuts and coconut. Spread
over cake after it has cooled.
Gini Gunn
Wyoming
OLD TIME FUDGE CAKE
2/ 3 cup soft butter or margarine
l¾ cups sugar
2 eggs
1 tsp. vanilla
2½ oz. square chocolate
2½ cups sifted cake flour
l ¼ tsp. soda
½ tsp. salt
l ¼ cups ice water
Cream butter, sugar, eggs and vanilla till fluffy. Blend in
cooled chocolate. Sift dry ingredients. Add alternately
with ice water. Bake in 2 paper lined 9" x 1½" round
pans at 350° for 30 - 35 minutes.
Gerri Hooks
Idaho

61
GRANNY'S ORIGINAL SOUTHERN PECAN PIE
3 eggs
box brown sugar
lb. butter or margarine
1 cup chopped pecans
1 tbsp. vanilla
1 9" unbaked pastry shell

½
¼

Beat eggs; add sugar, dash of salt, melted butter, vanilla
and pecans. Pour into pastry shell. Decorate top with
pecan halves. Cook at 3500 for about 50 minutes or until
toothpick comes out clean when inserted into center of
pie. Cool to serve.
Mary E. Ziel
Michigan

CRUMBLY PEACH PIE

¾

cup flour
cup melted butter
¾ cup white sugar
½ cup brown sugar
¼ tsp. nutmeg
¼ tsp. cinnamon
8-10 fresh peach halves

½

Blend flour, sugars and spices. Blend in butter with fork
to make fine crumbs. Pour boiling water over peaches;
peel and halve. Line a 9" pie pan with pastry; add about
1/ 3 of crumbly mixture. Arrange peach halves, cut side
down, on the crumbs and cover with remaining crumbly
mixture. Sprinkle top lightly with nutmeg and cinnamon.
Cover top with foil. Bake in hot oven (4500) for 15 minutes. Reduce heat and uncover and bake at 350° until
peaches are very tender, about 20 -30 minutes.
Kathy O'Sullivan
California

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CHEESE CAKELETS

¾

cup graham wafer crumbs
2 tbsp. soft butter
½ lb. cream cheese
¼ cup sugar
½ tsp. vanilla

Set fluted paper baking cups in small muffin pan cups.
Mix together crumbs and butter. Press 1 tsp. in bottom of
each paper cup. Combine cheese, eggs, sugar and vanilla;
beat until smooth. Pour over crumbs till cups are ¾ full.
Bake in 350° oven for 10-12 minutes. Cool and top each
with a bit of raspberry or strawberry jam, chocolate syrup
or ginger marmalade. Makes 16 small. Serve in paper cups.
Gerri Hooks
Idaho

NEVER - FAIL SPONGE CAKE
1
1
2
3
1
6

cup flour
tsp. baking powder
tsp. lemon juice
eggs
cup sugar
tbsp. hot milk

Sift flour, measure and add baking powder. Beat ~ggs till
very thick and light. Add sugar gradually, beating constantly . Add lemon juice. Fold m flour, a small a_mount ~t
a time. Add milk all at once and stir until 111;1xtur~ 1s
smooth. l 'se for jelly roll: bake i11 (l'axed pafer _l111ed Jelly
roll Jw, 1 Jo. J 5 mi11utes at 350°. L' se /or petits /ours: bake
in 9" x 12" pa11 about 20-25 minutes at 350° • U~e for
spo11ge ca k·e: h ake in 8'' . u11greased tube pan 35 11111111tes
at 350 ° and ilu ·ert pa11 tzll cool.
Lois Pinola
Minnesota

63
COCONUT PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ lb. margarine
1 tsp. vanilla
1 -1 / 3 cups coconut
1 cup chopped pecans
Combine evaporated milk, sugar, egg yolks, margarine and
vanilla in saucepan. Cook and stir over medium heat until
mixture thickens--takes about 12 minutes. Add coconut
and pecans. Beat until frosting is cool and thick enough
to spread. Makes 2-2 / 3 cups.
Mary E. Ziel
Michi11:an
BROWN SUGAR PASTRY

5 cups flour
1 tsp. vinegar
1 egg
1 tsp. baking powder
1 lb. lard
1 tsp. salt
1 tbsp. brown sugar
Water
Beat egg, sugar and vinegar. Add enough water to make
Mix well with lard and flour.

¾ cup.

Connie Mahannah
Missouri

PECAN PIE
3 eggs, beat up with fork
½ cup sugar
1 cup dark syrup
¼ cup melted butter
1 tsp. vanilla
4 - 6 oz. pecans
Mix together and pour into unbaked shell. Bake
oven about 45 minutes.
Fran Lilley
North Dakota

10

325°

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64
FRENCH SILK CHOCOLATE PIE

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11
¾

cup butter
cup sugar
1 scpare chocolate, melted and cooled
2 eggs
1 baked 9'' pie shell
Cream butter; add gradually sugar, cream well. Bl~nd in
chocolate. Add eggs, one at a time, beating 5 minutes
after each. Pour into shell. Chill 1 - 2 hours. Top u·ith
1chipped cream and pecan ha lves.
Carol Boberg
Texas

REAL LEMON MERINGUE PIE

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1 9" baked pie shell
4 eggs
l ½ cups sugar
5 tbsp. flour
Few grains salt
¾ cup lemon juice
l ¼ cups boiling water
Separate eggs and beat yolks till foamy. Stir 1 cup sugar
into yolks gradually beating constantly . Stir in flour and
salt till smooth, then lemon juice and boiling water. Cook
over boiling water until thick as mayonnaise. Cool before
pouring into shell.
Meringue:
Beat egg whites until they stand in peaks, but not dry;
then gradually beat in 1 2 cup sugar until smooth and
satiny. Cover pie; then bake about 20·25 minute s at 325°.
Gini Gunn
Wyoming

65
CHERRY CREAM PIE
I baked 9'' pie shell
I 3-oz. pkg. cream cheese
½ cup sugar
I tsp. vanilla
¼ tsp. almond extract
½ pt. whipping cream
I can prepared cherry pie filling mix
Cream cream cheese, sugar, vanilla and almond extract.
In another bowl whip cream. Fold creamed mixture into
whipped cream. Pour into shell. Pour cherry pie filling
mix on top. Refrigerate overnight or 12 hours.
Berwyn Kelsay
Texas

MISSOURI BARS

½

cup butter
5 tbsp. cocoa
l cup coconut
1/~ cup chopped walnuts
5 tbsp. white sugar
2 cups graham wafer crumbs (26 wafers)
1 egg
)lz tsp. vanilla

Place softened butter, sugar, cocoa, vanilla and egg in a •
bowl. Set bowl in a pan of boiling water. Stir mixture until
butter has melted and is the consistency of custard. Mix
wafer crumbs, coconut and nuts together. Add to the cocoa
mixture. Pack into ungreased 9" square pan and spread
with the following 1crng.
Icing:
4 tbsp. butter
2 tbsp. milk
2 tbsp. vanilla custard pudding powder
2 cups sifted icing sugar
2 squares melted semi-sweet chocolate
1 tbsp. butter
Cream 4 tbsp. butter; combine milk with vanilla custard
pudding powder and add to butter. Mix in sifted icing
sugar. Spread over chocolate base and allow to harden.
Cover with melted semi-sweet chocolate mixed with 1 tbsp.
butter. Spread evenly. Refrigerate if desired.
Connie Mahannah
Missouri

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PEANUT PIE
1 cup sugar
cup margarine or butter
3 eggs
1 cup crunchy peanut butter
1 cup cream whipped, or 1 pkg. dessert topping mix

½

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Mix first 4 ingredients thoroughly; then add the whipped
mixture. Cover bottom of 9" x 13½" pan with whole graham wafers. Cover with cream mixture, another layer of
wafers, one more of cream. The last layer on top should
be wafers. Crushed peanuts or other nuts may be sprinkled
on top. Let sec at least 2 hours, overnight if possible.
ll'ill keep at least a ll'eek. Cuc in squares co serve.
Queen Hall
Oklahoma

FROZEN LEMON CHIFFON PIE
3 well beaten egg yolks
fresh lemon juice
2 tsp. graced lemon peel
1/ 8 esp. sale
1 ~ cup sugar
3 stiffly beaten egg whites
1 cup whipping cream
1 tbsp. sugar
¾ cup crushed vanilla wafers or graham wafers

¼ cup

Combine egg yolks, lemon juice, peel, salt and sugar in
top of double boiler. Place over hot water and stir until
well blended. Cook, stirring often, until thick enough to
coat spoon. Remove from hot water. Cool until almost
cold. Then fold in beaten egg whites, whipped cream and
1 tbsp. sugar and fold into lemon mixture. Sprinkle bottom
of a lightly buttered 8" pie plate with ½ cup crushed
wafers. Pour mixture into crust and sprinkle rest of wafers
on top. Freeze and serve frozen. This pie is best 11 ·he11
11ot al/ou·ed to become soft.
Sally Borden
Colorado

67
RHUBARB CREAM CHIFFON PIE
1 pkg. lemon flavored gelatin
1/ 3 to 1/ 2 cup sugar
1 lemon·• juice and grated rind
1 cup whipping cream
2 cups cooked, sweetened rhubarb
1 baked pie shell
Dissolve gelatin in boiling rhubarb. Add sugar, lemon
juice and grated lemon rind. Chill until it is of the consistency of unbeaten egg white. Whip cream and fold in.
Spoon into baked pie shell; chill.
Rose Marie Burley
Minnesota

NO BAKE PEACH CREAM PIE
Crumb crust·· IO'' pie pan or casserole
4 or 5 ripe peaches
1 15-oz. can Eagle Brand milk
¼ cup fresh lemon 1u1ce
¼ tsp. salt
2 tsp. vanilla
¼ tsp. almond flavoring
2 egg whites, stiffly beaten
Peel and pit peaches; puree in blender. Blend milk with
lemon juice; add salt, vanilla and almond flavoring. Blend
well until thickened. Stir in puree peach. Fold in egg
whites. Gently spoon into pie shell or pan; chill about
5 hours. (I froze mine and it u·orks better to serve it.)
Serve with whipped cream centered with 3 or 4 slices of
fresh peaches.
Berwyn Kelsay
Texas

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68
MOM'S SUGAR COOKIES

¾

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cup shortening (part butter)
1 cup sugar .
2 eggs
½ tsp. vanilla
2½ cups flour
1 tsp. baking powder
1 tsp. salt

Mix first 4 ingredients well. Add rema101ng ingredients.
Chill dough just a little; then roll in balls and flatten on
lightly greased cookie sheets. Sprinkle with sugar and
bake about 12 minutes at 350°. These are good and simple
enough for the very young little cook.
Jane Armstrong
Oklahoma

TURTLE COOKIES

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2 squares chocolate, or 6 tbsp. cocoa
butter (no substitute)
2 eggs
¾ cup sugar
1 cup flour
1 tbsp. vanilla

½ cup

Melt chocolate and butter. Beat eggs and add to chocolate
mixture. Add sugar. Fold in flour, Add vanilla. Drop from
teaspoon for each turtle on waffle iron. Grease iron if
necessary. Bake 50 seconds. Take off with fork. Cool and
frost.
Frosting:
½ square chocolate, or 1 tbsp. cocoa
½ cup brown sugar
¼ cup water
2½ tbsp. butter
Vanilla
Powdered sugar
Melt chocolate, brown sugar, water and butter. Boil 3 minutes; add vanilla and cool. Add powdered sugar to thicken
and finely chopped nuts if desired.
Jeanne Eid
Minnesota

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69
SNOW TOP SQUARES
2¼ cups flour

¼

tsp. salt
1 cup butter or margarine
l½ cup sugar
1 egg yolk
1 cup crabapple jelly
4 egg whites
1 tsp. lemon extract
¾ cup ground nuts
Cream butter; then add ½ cup of the sugar and rest of dry
ingredients and egg yolk. Press dough in 13" x 9" x 2"
pan, ungreased. Beat jelly with a fork until smooth and
spread over dough. Whip egg whites until very foamy and
gradually add 1 cup sugar. Beat until soft peaks form.
Fold in nuts and lemon. Spread over the jelly. Bake until
golden brown in 325 oven. Cool in pan on wire rack.

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Queen Hall
Oklahoma

MARSHMALLOW SLICES
1 cup flour
2 tbsp. brown sugar
6 tbsp. butter
2 tbsp. gelatin
4 tbsp. cold water
l ½ cups white sugar
½ cup boiling water
¼ cup chopped cherries
¼ cup almond slivers
Almond flavoring
Food coloring (possibly green if using green cherries)
Mix together flour, brown sugar and butter, and spread in
8" square pan. Bake at 350° till light brown; cool. Soak
gelatin in cold water; dissolve in boiling water. Add
sugar, flavoring and color when gelatin is completely
dissolved. When sugar is completely dissolved, beat until
thick and foamy (pouring consistency). Fold in nuts and
cherries, and pour over crust. Refrigerate for 1 hour.
Martha Ware
Mississippi

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SOUR CREAM COOKIES
4 cups sifted flour
1 tsp. soda
½ tsp. salt
1 tsp. baking powder
1 cup shortening or margarine
1 ¾ cups sugar
I cup thick sour cream
2 eggs
1 tsp. vanilla
Cream sugar, shortening and eggs. Add soda, baking
powder and salt to flour. Then add cream and flour a little
at a time and beat well; add vanilla. Roll out and cut
with cookie cutter. Bake at 350 till brown.

°

Jesse Cox
Texas

BUTTER - MALLOW BARS
Dough:
1/ 3 cup soft butter
l cup brown sugar
I egg
¾ cup flour
I tsp. baking powder
¼ tsp. salt
½ cup chopped nuts
20 marshmallows, cut in half
Mix butter, brown sugar and egg; then add flour, baking
powder, salt and nuts. Bake in 8" square greased pan for
30 minutes at 350°. As soon as this comes out of the
oven, have marshmallows ready to place cut side down on
the hot cake. Press these down with your hand to encourage their melting as this is the middle layer of these bars.
Frosting:
I¾ cups brown sugar
¼ cup butter
I / 3 cup cream
Cover pan and let boil 1 or 2 minutes ; then remove lid and
let boil to soft boil stage (238° by candy thermometer). Do
not stir while it cools for the first 5 minutes. Add vanilla
to taste when ready to beat, and beat until thick and dull
in color. Spread on marshmallow layer.
Jane Armstrong
Oklahoma

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71

LEMON ICEBOX COOKIES
2 cups flour
tsp. baking soda
tsp. salt
1 cup soft shortening
½ cup walnuts
½ cup brown sugar
½ cup white sugar
1 beaten egg
2 tbsp. lemon juice

¼
¼

Mix together; roll and chill overnight. Bake in 400° oven
for 10-12 minutes.
Gerri Hooks
Idaho

BROWNIES

½ cup

margarine
heaping tbsp. cocoa
eggs, well beaten
cup sugar
tsp. vanilla
¾ cup flour
1 tsp. salt
1 cup walnuts
2
2
1
1

Dissolve margarine and cocoa in double boiler. While this
mixture is dissolving, mix together rest of ingredients.
Add first mixture to second in mixing bowl. Bake in 8" x
8" pan at 350° for 20 minutes. Do not overcook.' Frost
with chocolate butter icing while still warm.
Ginny Hood
Washington.

RUM GINGER BALLS
2½ cups finely crushed ginger snaps
I cup icing sugar
1 cup finely chopped walnuts
3 tbsp. corn syrup
¼ cup dark rum
Combine ginger snap crumbs with sugar and nuts. Mix
well; add syrup and rum; blend thoroughly: F?rm into balls
and roll in icing sugar. Store for 2 weeks rn tightly covered
tin. Fla vor improves with age.
Dorothy Armstrong
Kansas

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72
NEW ENGLAND SQUARES
2 cups graham cracker crumbs (I box ready prepared,
16 oz.)
1-1 / 3 cups Eagle Brand condensed milk (I can, 15 oz.)
1-1 / 3 cups mincemeat
Blend together and turn into well buttered and lightly
floured 9" x 13" pan. Bake at 350° about 25 minutes. Let
cool in pan before cutting. Makes 24 delicious fruit cake
like squares.
Queen Hall
Oklahoma
SEE'S FUDGE
4 ½ cups sugar
1 can evaporated milk
1 8-oz. jar marshmallow cream
2 cubes butter
3 pkgs. chocolate chips
3½ cups nuts (I lb.)
Boil sugar and evaporated milk, surnng constantly until
it reaches soft ball stage or 234° on a candy thermometer.
Remove from fire and stir in remaining ingredients. Stir
until completely dissolved, pour in buttered pan and let
set until firm enough to cut.
Jane Hart
Kansas
DATE NUT CANDY
2
2
1
1
1
1

cups white sugar
tbsp. Karo
cup milk
cup dates, cut up
cup nuts
tsp. vanilla

Cook sugar, Karo and milk until it forms soft balls in cold
water. Then add the remaining ingredients; cook 2 minutes. Cool, beat, roll in· wet towel.
Connie Mahannah
Missouri

I

73
FROSTED COFFEE FUDGE
3 cups sugar
2 tbsp. instant coffee
1/ 8 tsp. salt
¾ cup milk
½ cup light cream
1 tbsp. light corn syrup
2 tbsp. butter or margarine
1 tsp. vanilla
1 6-oz. pkg. semi-sweet chocolate chips
¼ cup chopped nuts
Combine first 6 ingredients in buttered saucepan. Bring
to boil over low heat, stirring constantly. Cook without
stirring over low heat until candy reaches soft ball stage
(236°). Remove from heat; add butter and vanilla; do not
stir. Cool without stirring until outside of pan feels lukewarm. Beat until candy begins to thicken; pour it into
buttered 8" x 8" x 2" pan. Melt chocolate in top of double boiler over hot water. Spread evenly over cooled fudge.
Sprinkle with finely chopped nuts. Makes 3 dozen pieces.
Imogene Monks
Colorado

COUNTRY FAIR CREAM CANDY
2 cups sugar
sour cream
vanilla, or ¼ tsp. almond extract (or both)
broken nutmeats
10 candied cherries, sliced ( optional)

¾ cup
½ tsp.
½ cup

In a 2-qt. saucepan combine sugar and cream, stirrmg
well. Place on heat; continue stirring to dissolve sugar.
Cover pan; bring mixture to a boil; cook 1 minute or until
steam inside pan has melted all sugar crystals down from
the sides. Remove cover; continue cooking without stirring over gentle heat to a soft ball stage (235°), about 12
minutes . Let cool without stirring or moving until lukewarm (ll0°). Add flavoring, nutmeats and cherries. Stirbeat with heavy spoon until candy becomes creamy and
loses its gloss, about 8 minutes. Pour into a lightly
greased 8" square pan. Cut while still warm. Makes about
1 lb.
Gini Gunn
Wyoming

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74
PEANUT BRITTLE
2 cups white sugar
cup water
1 cup white syrup
2 cups raw peanuts
2 tbsp. butter
2 tsp. baking soda
1 tsp. vanilla

½

Bring water to boil and add syrup and sugar. Stir until dissolved. Boil until spins a thread. Add raw peanuts. Cook
slowly until golden brown. Take from fire and add butter,
soda and vanilla. Spread on two large buttered cookie
sheets until hard. Store in cool place. Break to serve.
Imogene Monks
Colorado
CHOCOLATE NUT WAFER (thin-crisp)

½

cup shortening
cup sugar
large egg
tsp. vanilla
squares unsweetened chocolate, melted
¾ cup sifted all-purpose flour
¾ tsp. salt
1
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2

Mix together shortening, sugar and egg. Stir in vanilla and
chocolate. Sift together and stir in flour and salt. Place
teaspoons of dough 2" apart on greased cookie sheet. Use
bottom of glass with a dampened paper towel over it to
press dough into flat rounds. Bake 10-12 minutes at 325°.
Makes 3 - 4 dozen.
Pat Combs
California
CHOW MEIN CANDY

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l pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles, broken rn small pieces
½ cup chopped nuts
Melt first 2 ingredients in top of double boiler over hot
water. When melted, stir in noodles and nuts. Drop by
spoonsful on wax paper. Let cool.
Dorothy Armstrong
Kansas

75
CHOCOLATE CHIP BROWNIES
1 stick butter or margarine
1 cup brown sugar
1 cup flour
½ tsp. soda
1 tsp. vanilla
1 egg
1 cup chocolate chips
1 cup nuts ( optional)

(½

cup)

Mix all ingredients and turn into greased square pan.
Bake at 3500 for 25 - 30 minutes. Middle will be very soft.
Cut into squares.
Ann Ambrose
Colorado
ENGLISH TOFFEE

½ lb.

milk chocolate (Hershey bars , etc.)
2 cups unblanched almonds
¾ lb. butter
2 cups white granulated sugar
2 tbsp. white corn syrup
6 tbsp. water
½ tsp. salt
1 tsp. vanilla extract
Cut chocolate fine. Mele in double boiler over lukewarm
water (115°). Higher heat causes chocolate to gray and
streak. Slice 1 cup almonds in halves lengthwise; coarsely chop remainder of nuts. Melt butter in large heavy cast
iron frying pan; add sugar, almond halves, corn syrup,
salt and water. Stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slou·ly
until small amount in cold water separates into hard, but
not brittle, threads (290°). Stir occasionally to prevent
burning. Add vanilla (be sure vanilla is thoroughly mixed
into candy mixture). Pour to ¼" thickness in 10" x 15"
x I" buttered pan or individual molds. When cool, spread
melted chocolate evenly over top. Sprinkle with remaining
chopped almonds. When hard, break into pieces ; store
in tightly covered containers between wax layers. Makes
3 lbs. of candy.
Darlaine Blackburn
Montana

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76
ALMOND ROCA

½ lb.

butter
1 cup white sugar
¼ cup water
Sweet chocolate candy bars
Chopped almonds
Put butter, sugar and water in cold electric fry pan. Turn
to highest point. Boil till carame I color. Pour onto cookie
sheet. Melt candy bars on top and sprinkle with chopped
almonds.
Fran Lilley
North Dakota
HAND DIPPED CHOCOLATES

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3 to 4 lbs. icing sugar
I can Eagle Brand milk
½ lb. butter or margarine
. I 12-oz. pkg. sweet or semi-sweet chocolate chips
¼ slab wax
Combine first 3 ingredients for filling, adding anything
you want for variation (Suggestions: coconut, peppermint,
grated lemon rind and juice, grated orange rind and juice,
artificial flavorings, chopped cherries, chocolate; also
food coloring to suit your fancy). Roll filling into balls
and place on wax paper; they should set about an hour
before dipping. Melt chocolate chips and wax for dipping
in double boiler. Dip with a spoon and place back on paper
to set. Let dry overnight before storing.
Imogene Monks
Colorado
LADY FINGERS
I cup flour
cup soft butter
1 cup pecans
2 cups sugar
½ tsp. salt
1 tsp. vanilla

½

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Mix and refrigerate for 30 minutes. Roll out individual
cookies about size of little finger. Bake 15 -20 minutes at
350°. Take out and roll in confectioner's sugar and cool.
Martha Ware
Mississippi

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77

SPONGE CANDY
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cup sugar
cup dark corn syrup
tbsp. vinegar
tbsp. baking soda

Combine sugar, corn syrup and vinegar in heavy saucepan.
Cook over medium heat, stirring until sugar dissolves.
Continue cooking without stirring to 300° on candy thermometer, or until a little of the mixture dropped in cold
water becomes very brittle. Remove candy from heat.
Quickly stir in soda; mix well. Pour in lightly buttered
9" x 9" x 2" pan. Do not spread as candy will spread
itself. Cool. Break into pieces . Yields about I lb.
Betty Wohglemuth
Pennsylvania

NO-BAKE FUDGE ROUNDS
2 cups granulated sugar
\,~ cup butter
½ cup milk
¼ cup cocoa
3 cups uncooked quick cooking oatmeal
¾ cup nuts
I tsp. vanilla
Combine sugar, butter, milk and cocoa in saucepan; bring
to a boil and cook I minute. Remove from heat and stir in
remammg ingredients. Drop by spoonsful onto waxed
paper and let set. Store in airtight container.
Lois Pinola
Minnesota

CINNAMON THINS
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cup butter
cup sugar
cups flour
tsp. cinnamon
egg, separated
cup pecans

Cream butter; add sugar, yolk of egg, flour and cinnamon.
Mix well and place on large cookie sheet. Press or roll
v_ery thin. Spread part of egg white over top and press
fmely chopped nuts in lightly. Cook in moderate oven
(350°). Cut in small squares while warm.
Earline Cox
Texas

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78
PEANUT BUTTER BARS
I / 3 cup soft shortening
cup smooth peanut butter
I cup sugar
2 eggs
I tsp. vanilla
I cup sifted flour
I tsp. baking powder
¼ tsp. salt
1 cup flaked coconut

½

Grease 9" x 13" pan and preheat oven to 350°. Combine
shortening, peanut butter, sugar, eggs and vanilla. Beat
till well blended and fluffy. Add coconut. Spread in pan;
bake 25 - 30 minutes. May be cut and rolled in icing sugar
or iced.
Martha Ware
Mississippi

DREAM BARS

½ cup
½ cup

butter
brown sugar
1 cup flour
2 eggs
1 cup brown sugar
½ tsp. salt
2 tbsp. flour
½ cup coconut
I cup nut meats
1 tsp. vanilla
Mix first 3 ingredients with fingertips and
into 8" x 13" pan. Bake 10-12 minutes in
at 350°. Remove from oven and spread with
remaining ingredients. Return to oven and
about 20 minutes . Cut into squares.

press mixture
moderate oven
mixture of the
bake at 3500

Fran Lilley
North Dakota

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79
CHOCOLATE MAR - BEL SQUARES
I cup flour
I cup sugar
½ tsp. salt
2/ 3 cup shortening
2 eggs
I tsp. vanilla
2 squares unsweetened chocolate, melted
½ cup nuts
1 jar marshmallow cream
1 6-oz. pkg. semi-sweet chocolate, melted
Sift dry ingredients in bowl; add shortening and sugar;
beat with electric mixer medium speed 2 minutes. Add
vanilla and chocolate; beat again and add nuts. Bake at
350° for 25 minutes. Remove from oven and cover with
marshmallow cream, then melted semi-sweet chocolate.
Use spatula to give Mar-Bel effect.
Dorothy Armstrong
Kansas

SIL VER AND GOLD BARS

½ cup butter
l ¼ cups sugar
1
4
3
1
1

tsp. vanilla
eggs
tbsp. milk
cup pastry flour
tsp. baking powder
¼ tsp. salt
Few drops lemon extract
½ cup almonds
Beat the butter to a cream with ½ cup sugar and vanilla.
Add the yolks of eggs well beaten, and stir in the milk.
Sift the flour with the baking powder and salt, and beat
these into the batter, adding also the lemon extract.
Spread the batter very thinly in a well greased and floured
baking pan. Add the ¾ cup of sugar to the stiffly beaten
egg whites. Beat until the mixture will hold its shape.
Then fold in the almonds which have been blanched, shredded and roasted in the oven to a delicate brown. Spread
this icing over the cake batter and sprinkle with granulated sugar. Bake for 30 minutes at 3500 in 8" square pan.
Louise Hewes
Massachusetts

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I Breads
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80

"Tempting treats
To make from yeast"

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MEXICAN CORN BREAD

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1
1
1
2
1
1

cup yellow corn meal
tsp. salt
tsp. soda
eggs
tbsp. cooking oil
large can cream style corn
~f cup milk
½ lb. grated cheddar cheese
1 can chopped green chili pepper
Mix first 7 ingredients and pour ½ mixture in hot greased
skillet. Sprinkle ½ cheese and peppers. Add remaining
batter, then cheese. Bake at 4000 until golden brown. Dip
up like spoon bread.
Earline Cox
Texas
CORN BREAD

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1 cup sifted flour
tsp. soda
1 tsp. salt
2 tbsp. sugar
I ½ cups corn meal
2 eggs, well beaten
I ½ cups buttermilk, or sour milk
3 tbsp. shortening, melted

¾

Sift flour, salt, soda, sugar together. Add corn ~eal. Combine eggs milk and shortening. Add to flour mixture and
stir only ~ntil smooth. Turn into greased cake pan. Bake
at 4000 for 30 minutes.
Fran Lilley
North Dakota

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81
MEXICAN CORN BREAD

I-½ cups corn meal

½ cup

flour
I tbsp. sugar
I tsp. salt
3 tsp. baking powder
¼ tsp. soda
¼ cup shortening (bacon grease preferred)
I egg
I cup buttermilk
3 - 4 J alapenos peppers or other hot peppers (about
¼ cup)
½ cup chopped onion
1 cup grated cheese
Mix all ingredients together. Bake in 9" x 14" pan or
larger about 25 minutes at 400°.
Queen Hall
Oklahoma

SHERRY DATE - NUT BREAD

½
½

cup pitted dates
cup dry sherry
I 1~ tsp. grated orange or lemon rind
1 cup chopped nuts
2¼ cups sifted flour
2/ 3 cup sugar
2 1~ tsp. baking powder
~4 tsp. soda
I tsp. salt
1 tsp. powdered ginger
3 tbsp. shortening
2 beaten eggs
¼ cup milk or sherry
Cut dates into small pieces. Combine fruit with ½ cup
sherry and rind. Resift flour and dry ingredients into large
bowl. Make a well in center. Add shortening, eggs, ¼ cup
milk or sherry, fruit mix and nuts. Stir till mixed. Place
in greased and floured loaf pan; let stand 15 minutes and
then bake for 60 minutes at 350°.
Jane Hart
Kansas

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82
BUTTERMILK SOUR DOUGH BREAD

(2 lo~ves)

Preparation time: 65 minutes
Rising time : 1 to 1 ½ hours
Baking time: 40 to 45 minutes

½

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cup warm water
tsp. sugar
pkgs. active dry yeast
cups lukewarm buttermilk
tbsp. sugar
tbsp. salt
½ cup dairy sour cream
3 tbsp. white vinegar
7 to 7½ cups all purpose flour

1
2
2
2
1

Measure water into large mixer bowl; stir in sugar and
sprinkle yeast over water. Add warm buttermilk. Let stand
30 minutes. Add sugar, salt, sour cream, vinegar and
2 cups flour; blend well. Beat 3 minutes at medium speed
of mixer. Gradually add remaining flour by hand to form a
very stiff dough. Cover; let rest 15 minutes. Toss dough
on floured surface until no longer sticky. Knead until
smooth, a bout 1 minute. Divide in half. Shape into round,
fiat hearth or long French loaves. Place on well greased
cookie sheets. Cover with greased lengths of wax paper,
then with cotton tea towels; let rise in warm place (80 - 85
degrees) until doubled in size, 1 to 1½ hours. Place pan
of hot water in bottom of oven. Bake at 375 for 40 to 45
minutes. Cool on wire racks. To freeze: Let dough rise
1 hour after shaping. Wrap. Freeze. When ready to use,
remove from freezer. Brush w ith butter. Place in cold
011en. Turn oven to 350° and bake for 60 to 70 minutes.
Mary Ann Wiebe
Oregon
RAISIN MUFFINS

1 / 3 cup butter
water

½ cup ra1s1n
¾ tsp. soda
¾ cup sugar

1 egg
1 cup raisins
1 ½ cups flour
Cook raisins covered with water for 20 minutes. Strain.
Cream butter, add sugar, then egg, and raisins. Add flour
and water with soda in it alternately. Put in muffin tins
and bake 10 to 12 minutes at 35 o0 • Makes about a dozen.
Lois Pinola
Minnesota

83
CORN BREAD
1 cup yellow corn meal
1 cup sifted enriched flour
¼ cup sugar
½ tsp. salt
4 tsp. baking powder
1 egg
1 cup milk
¼ cup salad oil
Sift dry ingredients into bowl. Add egg, milk and shortening. Beat with egg beater or fork until smooth, about 1
minute. Do not overheat. Bake in greased 8" square pan,
or greased muffin pans, in hot oven, 425°, for 20 minutes.
Makes 9 servings.
Virginia Kuntz
Ohio

CALIFORNIA POLKA - DOT BREAD
1½ cups seedless raisins
1 ½ cups water
1 slightly beaten egg
1 cup brown sugar
2 tbsp. salad oil
1 tbsp. grated orange pee I
2~2 cups sifted enriched flour
1 tsp . salt
2 tsp . baking powder
1 ~ tsp. soda
Combine raisins and water ; bring to boil. Cool to room
temperature. Mix next 4 ingredients. Stir in raisin mixture.
Sift together dry ingredients; add, beating well. Pour into
greased 8½" x 4½" x 2½" loaf pan. Bake in slow oven
( 3 2 5 °) about 60 minutes or till done. Remove from pan
and cool.
Nanci La Roi
Michigan

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84
RAISIN NUT WHEAT LOAF
2
3
1
1

cups sifted flour
tsp. baking powder
tsp. salt
tsp. cinnamon
½ ts p. nutmeg
1 cup sugar
¾ cup wheat germ
½ cup raisins
½ cup chopped walnuts or pecans
2 eggs
1 cup milk
1/3 cup butter or margarine, melted
Onto a piece of waxed paper, sift together flour, baking
powder, salt, cinnamon, nutmeg and sugar; stir in the
wheat germ, raisins and nuts. In a medium mixing bowl,
beat eggs slightly; add milk and beat to combine; add the
melted butter and the flo\lr mixture; stir only until dry
ingredients are moistened. Turn into a greased loaf pan
9" x 5" x 3". Bake in 350° oven about 55 minutes. Turn
out onto wire rack; turn right side up . Cool. Store in tightly covered container. Can be sliced right away, but gets
better if you can keep it around a feu · days. Freezes
beautifully.
Imogene Monks
Colorado

BUTTERMILK WAFFLES
2
2
1
2
2

eggs
cups buttermilk
tsp. soda
cups sifted all purpose flour
tsp. baking powder
½ tsp. salt
6 tbsp. cooking (salad) oil
Be at eggs; stir in buttermilk and soda. Sift flour, baking
powder and salt together and add to egg mixture. Beat
with · rotary beater until smooth . Add oil and beat again
until smooth . Bake in hot waffle iron .
Sally Borden
Colorado

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85
ICE BOX MUFFINS
2
2
1
3
4
4
5
5
1
4

cups boiling water
cups 100% bran
cup shortening
cups white sugar
beaten eggs
cups buttermilk
cups flour
tsp. soda
tsp. salt
cups all bran buds

Pour boiling water over 100% bran and set aside. Cream
shortening and sugar. Add beaten eggs, buttermilk and the
bran mixture. Sift flour, soda and salt together. Add all at
once with the bran buds to the I 00% bran mixture. Stir
until all dry ingredients are moistened. Bake in greased
muffin tins at 4000 for 20 minutes. Will keep in the refrigerator for 6 - 7 weeks. Makes one gallon. One may add
dates, raisins:, etc. when making single b'.ltches.
Honey butter spread for muffins:
2/3 cup soft butter
½ cup liquid honey
I tsp. lemon juice
Whip with electric beater.
Darlaine Blackburn
Montana
FRYING PAN DOUGHNUTS
2 tbsp. shortening
cup sugar
2 well beaten eggs
¾ cup milk
3½ cups flour
I tsp. salt
5 tsp. baking powder
I tsp. cinnamon
½ tsp. nutmeg

¾

Cream shortening and sugar. Add eggs and beat well.
Add milk, then dry ingredients. Chill dough about _I hour.
Roll ½" thick and let stand for 15 minutes. Fry m deep
fat at 400° or bread crumb browns in I minute test. Drain
and sugar in either plain granulated sugar or cinnamon
and sugar mixture.
Judy Glanville
Montana

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86
DILLY BREAD
1 pkg. active dry yeast
cup lukewarm water
1 cup lukewarm cottage cheese
2 tbsp. sugar
1 tbsp. softened butter
1 tbsp. instant minced on10n
2 tsp. dill seed
½ tsp. soda
1 tsp. salt
1 egg
2¼ - 2½ cups flour

¼

Soften yeast in lukewarm water. Mix together cottage
cheese, sugar, softened butter, minced onion, dill seed,
soda and salt. Mix well; add yeast with unbeaten egg; add
flour to form stiff batter; mix well with each addition. Let
rise in warm place until double in bulk, 30 to 60 minutes.
Punch down; turn into well greased casserole (½ qt. size).
Let rise in warm place 30 to 40 minutes. Bake 40 to 50
minutes at 350°. Brush top with butter and sprinkle with
salt after baking.
Marge Yoast
Oklahoma

BREAKFAST CORN FRITTERS
l ½ cups flour
3 tsp. baking powder
2 tbsp. sugar
½ tsp. salt
1 egg
½-¾ cup milk
1 ½ cups corn
3 tbsp. fat, melted
Sift dry ingredients together. Add milk to egg. Add this
to dry ingredients, also adding melted fat and corn, either
fresh or niblets. Serve with bacon or sausage. Cook as
pancakes, turning when bubbly.
Louise Hewes
Massachusetts

87
SWEDISH OVEN PAN CAKE
3 strips bacon, cut up
I cup flour
2 tbsp. sugar
¾ tsp. salt
3 eggs
2 cups milk
½ pt. (l ' cup) whipping cream
Assorted berry jams or jellies
Frying pan must be type to be used in oven. In a large
frying pan (9" diameter), saute bacon until crisp. Do not
pour off drippings. Sift flour, measure, then sift again with
sugar and salt. Beat eggs slightly with milk; stir into the
dry ingredients, and mix until smooth. Pour batter over
crisp bacon and drippings in the frying pan and bake in a
moderately hot oven, 3750, for 30 minutes or until set and
golden brown. Cut in wedges and serve immediately with
a berry cream topping made by whipping cream until stiff
and folidng in berry preserves. You can blend whole cranberry sauce into the whipped cream, or serve the pancake
u•ith assorted berry jams or jellies. Serves 6.
Mary Tichenor
Indiana

TED'S CORNMEAL HOTCAKES

¾ cup
¾ cup

whole wheat flour
yellow cornmeal
l / 3 cup sugar
½ tsp. salt
1 tbsp. baking powder
4 tbsp. liquid shortening
2 eggs
1 cup milk

Mix all dry ingredients. Add milk; then add eggs and
shortening. Mix well. Cook on a medium hot griddle.
Virginia Kuntz
Ohio

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88
PUMPKIN BREAD

½ cup cooking
1 ½ cups white

oil
sugar

2 eggs
1 cup raisins
1 cup pumpkin
1/ 3 cup hot water
l ¾ cups flour
1 cup nuts
1 tsp. soda
l ¼ tsp. baking powder
1 tsp. salt
½ tsp . spices (cinnamon, nutmeg, cloves)
Combine all ingredients and let stand 15 minutes. Bake
in loaf pan for 60 to 70 minutes at 350°.
Lois Pinola
Minnesota

CRANBERRY NUT BREAD
2 cups flour
1 ½ tsp. baking
½ tsp. salt
½ tsp. soda
1 cup sugar
Juice and rind
2 tbsp. melted
Boiling water
1 beaten egg
1 cup nuts
1 cup chopped

powder

of 1 orange
butter

cranberries (in fourths)

Sift flour, baking powder, salt, soda and sugar together.
Add juice and rind of orange and melted butter; add boiling
water to make 1 cup. Mix well rest of ingredients. Put in
greased loaf pan. Bake 1 hour at 325°.
Connie Mahannah
Missouri

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89
MINCE MEAT SWIRLYBUNS
2/ 3 cup milk
cup sugar
2 tsp. salt
½ cup (1 stick) margarine
2 pkgs. active dry yeast
½ cup warm water (105-115°)
1 egg
4 cups unsifted flour
1 jar (1 lb. 12 oz.) mince meat

½

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in
lukewarm milk mixture, egg and half the flour; beat until
smooth. Stir in rest of flour to make stiff batter. Cover
tightly with aluminum foil. Refrigerate at least 2 hours.
(It may be refrigerated up to 3 days.) Divide dough in
half. On floured board roll one half into 18" x 9" rectdngle. Spread with half the mince meat filling. From 18"
s ide roll up as for jelly roll. Seal edges. Cut into l ½"
slices. Place in greased muffin cups, cut side up. Paint
top of rolls with beaten egg wash. Cover with greased wax
paper lengths and tea towels. Let rise in warm, draft free
place (80- 85°) until doubled in bulk, about l ½ hours.
Bake at 350° for 20 to 25 minutes, or until done. Frost
.wii:h confectioner's sugar icing while warm. Yields 24
buns.
Mary Ann Wiebe
Oregon
BRAN MUFFINS
1½ cups flour
¾ cup Kellogg's

all bran

\i cup brown sugar
4 tbsp. butter, melted
tsp. salt
2 tsp. baking powder
1/8 tsp. soda
1 cup water

¼

Blend sugar and melted shortening. Add the water; then
put in the bran and let stand about 4 minutes. Sift remaining ingredients and add to above mixture. Bake in hot oven
(425°) about 12 to 15 minutes.
Louise Hewes
Massachusetts

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90
YUM YUM COFFEE CAKE

½

cup butter
2 eggs
I tsp. soda
½ tsp. salt
I cup sour cream
1 cup sugar
2 cups flour
I tsp. baking powder
I tsp. vanilla
Cream butter and sugar. Add eggs, one at a time, beating
well. Add dry ingredients alternately with sour cream,
beginning and ending with flour. Add vanilla. Pour ½ of
batter in pan 12" x 8" x 2". Sprinkle on ½ of filling; then
pour rest of batter and filling on top.
Filling:
1/ 3 cup brown sugar
¼ cup sugar
1 tsp. cinnamon
I cup chopped pecans
Bake at 325 ° for ½ hour.
Carol Boberg
Texas

PUMPKIN LOAF
4
2
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2
2
1

eggs
cups sugar
cup salad oil
15-oz. can pumpkin
cups flour
tsp. baking powder
tsp. crnnamon
½ tsp. allspice
½ tsp. nutmeg
2 tbsp. baking soda
½ cup chopped nuts
Beat eggs; add sugar, oil and pumpkin. Combine dry
ingredients and add to pumpkin mixture. Add nuts. Place
in 2 greased loaf pans. Bake at 350° for I hour.
Jackie de Rappard
Missouri

91
ICE BOX MUFFINS

½ cup
½ cup
½ cup
½ cup

sugar
shortening
light molasses
sweet milk
1 tbsp. vinegar
2 eggs
2 cups flour
11 tsp. salt
1 tsp. soda
1 ~ tsp. ginger
11 tsp. cinnamon
11 tsp. allspice
\~ cup ra1s1ns
¼ cup nuts
Cream shortening and sugar. Add molasses and eggs, one
at a time. Add dry ingredients and milk soured with vinegar alternately. Store in refrigerator and bake as muffins
when needed. Bake at 400° for about 20 minutes.
Judy Glanville
Montana

BANANA BREAD

I¼ cups cake
½ tsp. salt

flour (before it 1s sifted)

1 tsp. soda
1 cup sugar
½ cup shortening
3 beaten eggs
I tsp. vanilla
3 bananas mashed with fork
½ cup walnuts or pecans
Sift flour well; to flour add salt and soda. Sift 3 times.
Cream in rest of ingredients. Oil and flour loaf pan; cook
at 350° for I hour. Let cool and turn out. (Very good
frozen.)
Jesse Cox
Texas

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92

Miscellaneous
"From soup to nuts"

NEW ENGLAND CLAM CHOWDER
1 doz. large clams, ground
1 large and 2 small onions, chopped finely
¼ lb. salt pork or bacon, cut up finely
1 pt. water, including clam JUice
5 cups potatoes, diced and cooked
1 qt. milk
Salt and pepper
Cook the clams, onions, and pork in the water for 15 minutes. Add potatoes and the water from the potatoes to the
mixture. Add milk and simmer for 5 minutes. Season to
taste with salt and pepper. May be s lightly thickened if
desired.
Betty Wohglemuth
Pennsylvania

BOSTON CLAM CHOWDER
4 strips bacon
1 small onion
5 medium potatoes
2 cups milk
1 can minced clams
Butter and salt
Fry bacon until crisp and remove from kettle. Drain out
excess fat. Put cubed potatoes and chopped onions in
kettle with water to cover. Cook about 20 minutes or until
tender. Add clams, clam liquid, milk, and heat to simmering. Add about 1 tbsp. butter and salt to taste. Keep hot
but do not boil. Add crisp bacon bits right before serving.
Lois Pinola
Minnesota

93
BLACKIE'S BARBECUE SAUCE FOR BEEF, PORK,
OR CHICKEN

½

¾
1

¾
2
1

/4

1

1~

½
1
1
1
2

½
1
1

cup butter or margarine
cup onion, chopped
clove garlic, chopped
cup celery, chopped
tbsp. green pepper
tsp. salt
tsp. pepper
cup tomato sauce
cup Worcestershire sauce
cup water
tsp. lemon juice
bay leaf, crumbled
tbsp. Red Hot Sauce
tsp. prepared mustard
tbsp. brown sugar
tbsp. liquid smoke sauce

Combine in a saucepan the first seven ingredients and
simmer for 20 minutes. Add remaining ingredients and
simmer for one hour. Baste meat with sauce during last
30 - 40 minutes of cooking process, using electric rotisserie or oven. Sauce may be stored in refrigerator for
several weeks. It may be frozen and kept several months.
Billye Shaw
Texas
TART BARBECUE SAUCE
1
2
2
2

onion, chopped
tbsp. oil
tbsp. vinegar
tbsp. brown sugar
¼ cup lemon juice
3 tbsp. Worcestershire sauce
1 cup tomato catsup
½ cup prepared mustard
J,~ cup water
½ cup chopped celery
¼ tsp. salt
Dash cayenne pepper (to taste)
Brown onion in oil. Add remaining ingredients. Simmer 30
minutes. Makes two cups. Delicious on chicken and all
barbecued meats.
Gini Gunn
Wyoming

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94
POTATO CHOWDER
2 - 3 strips bacon
1/ 3 cup chopped onion
2 cups raw potatoes, diced
2 cups boiling water
1 ½ tsp. salt
½ cup sliced raw carrots
1/ 8 tsp. ground black pepper
¼ tsp. paprika
¼ tsp. ground sage
1 tsp. dried parsley flakes
2 tbsp. flour
2 cups milk
Fry bacon until crisp in saucepan large enough for making
soup. Remove bacon and drain on towel. Add onions to
grease and saute until limp. Add potatoes, carrots, boiling
water and salt. Cover and cook until vegetables are tender,
8 -10 minutes. Add seasonings. Blend flour with ¼ cup
of milk and add with the remaining milk to vegetables,
stirring mixture until slightly thickened. Add bacon. Serve.
Kathy O'Sullivan
California

PENNSYLVANIA BEAN SOUP
1 lb. dried soup beans
4 qts. water
Ham bone
3 carrots, diced
3 stalks celery and leaves, diced
3 medium onions, diced
I small can tomato sauce
Soak dried soup beans overnight in water. Boil with ham
bone until skins split (about I ½ hours). Add rest of ingredients. Continue cooking until vegetables are well
done.
Betty Wohglemuth
Pennsylvania

95
MINESTRONE
4 tbsp. salad oil, melted fat or drippings
1 cup onion, chopped
¾ cup carrots, diced
1 cup white turnips ( optional)
1 cup shredded cabbage
1 f cup celery stalks and leaves, sliced
\fi clove garlic, minced (garlic salt okay)
2 cups (1 #2 can) red kidney beans
2 qts. stock:
3 cans condensed bouillion (beef broth)
combined with 4 cups water
or
8 bouillion cubes in 2 qts. boiling water
or
Make stock by boiling soup bone s
~4 tsp. pepper
¼ tsp. marjoram
I;,~ cups potatoes, diced
1/ 3 cup macaroni , small pieces
2 cups ( 1 - #2 can) coma toes
Grated cheese, parmesan or Italian style
½ clove garlic, minced
Heat oil; add onion, carrots, turnips, cabbage, celery,
garlic; stir and cook 10 minutes. Add stock, pepper, marjoram, potatoes, macaroni; boil 15 minutes. Add tomatoes,
beans and salt. Heat thoroughly and serve. / used shell
macaroni and added rice to thicken soup. I alu·ays double
the recipe, as it is very good the next day, reheated.
Jane Hart
Kansas

BARBECUE SAUCE FOR SPARE RIBS
1 cup vinegar
2 tsp. brown sugar
½ tsp. salt
~4 tsp. celery salt
1 bay leaf
1 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 cup catsup ( double sugar if tomato sauce is used for
catsup)
1 clove garlic, crushed
Simmer for 10 to 20 minutes.
Sharon Dralle
Washington

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RICE - PECAN STUFFING

2½ cups brown rice
7½ cups chicken bouillion

½ cup

butter or margarine
1 cup chopped onion
1 cup chopped celery
¼ cup minced parsley
2 cups chopped pecans
Turkey giblets, cooked and chopped
I½ tsp. salt
1 tsp. thyme
½ tsp. poultry seasoning
½ tsp. pepper
Cook rice according to pkg. directions, substituting bouillion for water and omitting salt. Melt butter in skillet. Add
onion, celery and parsley. Saute over low heat until ten der, stirring frequently. Combine with cooked rice, pecans,
giblets and seasonings; toss together lightly. Makes
enough stuffing for 12 lb. turkey.
Jane Hart
Kansas

APPLE BUTTER
16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 tsp. cinnamon
2 tsp. allspice
Core and slice apples but do not peel. Add only enough
water to cook apples until soft. Press through fine sieve
and measure. Combine all ingredients. Cook until mixture
remains in a smooth mass when a little is cooled. This
will require about I½ hours of boiling. Stir frequently to
prevent burning. Pour into sterilized jars and seal while
hot. Quick dessert using apple butter: Spread vanilla
wafers with apple butter, and place together in a roll.
Frost u:ith whipped cream. Cut diagonally in 3" to 4"
pieces to serve.
Imogene Monks
Colorado

97
SHRIMP SANDWICH SPREAD - SHRIMP DIP
1 4½-oz. can broken shrimp
1 4-oz. pkg. cream cheese, room temperature
3 tbsp. salad dressing (Miracle Whip is best)
½ tsp. lemon juice
Salt, pepper to taste
4 - 6 drops tabasco sauce
¼ tsp. Worcestershire sauce
3 finely chopped green onions
Milk or cream to thin to desired consistency
Mash cream cheese and add salad dressing . Whip until
smooth. Add all ingredients, except milk and shrimp . Shred
or chop shrimp, add to cream cheese mixture. Add milk (a
little at a time), less for sandwich spread consistency,
more for chip dip consistency.
Darlaine Blackburn
Montana

CORNED BEEF MINCE (DIP)
2
1/
1/
2
1
1

cups minced canned corned beef
3 cup mayonnaise
3 cup minced celery
tbsp. pickle relish
tbsp . grated onion
tbsp. prepared horseradish

Combine all ingredients and serve as a dip. Makes 2 cups .
Billye Shaw
Texas

SHRIMP COCKTAIL SAUCE
2 tbsp. prepared horseradish
tomato catsup
3 tbsp. chili sauce
2 tbsp. lemon juice
Dash salt
Dash Worcestershire sauce

¾ cup

Mix all ingredients and serve with shrimp.
Kathy O'Sullivan
California

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98
PEAR HONEY

3 lbs. pears

I ½ lemons
1 can (#2 ½) pineapple
7 cups sugar
Pe_el p~ars and_ ~ore. Run through food chopper. Bring to
bod with the Juice of lemons. Then add pineapple and
sugar.. Bring to boil. _Simmer until thick. Test by putting
some 10 pre-cooled dish and put into refrigerator.
Kathy O'Sullivan
California

CHILI CON QUESO DIP
3 cans chopped green chili
l lb. pkg. velveeta cheese
1 #2 can tomatoes (drain juice)
Garlic clove
1 tsp. butter
Cut garlic in small pieces; add butter, chili, tomatoes. Let
come to a boil. Put on low fire and add cheese . Add tomato
juice if too thick. Keep hot for serving as dip.
Berwyn Kelsay
Texas

CRAB DIP
1 can crab
1 pt. cottage cheese
1 clove garlic, crushed
Juice of one small lemon
1 / 3 cup mayonnaise
Parsley, chives , onion, tabasco sauce, salt and pepper
to taste

Mix well and serve with potato chips or crackers.
Joan Wilson
Washington

99
CHIP DIP
I large pkg. Philadelphia cream cheese
I pkg . mushroom soup mix
¾ cup water
I 4½-oz. tin Clover Leaf cocktail size shrimp
½ tsp. lemon JUlce
¼ tsp. garlic salt
Drain, rinse, and chop the shrimp; and put aside, Add the
water slowly to soup mix; bring to a slow boil until thick
and creamy. Take off fire and add cream cheese (cut into
chunks). Add lemon juice and garlic. Mix well ; add shrimp;
chill and serve. When you add the cream cheese to the
soup mix, mash chunks to a dip substance. Do not lea ue
in chunks.
Martha Ware
Mississippi

GUACAMOLE DIP
I medium size ripe avocado
cup mayonnaise or salad dressing
I tsp. salt
2 tbsp. lemon juice
I tsp. grated onion
¼ tsp. bottled red pepper seasoning
I large tomato, peeled, chopped, and drained

¼

Halve avodaco, then peel, pit, and mash in a medium size
bowl. There should be about I cup. Blend in remaining
ingredients; cover tightly; chill. Dip will - keep its bright
color for several hours. When ready to serve, spoon into
small bowls. Serve with crisp corn chips, rawcarrots, or
ce lery sticks if you wish. Makes about 2 cups.
Ann Ambrose
Colorado

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100
FRUIT PUNCH (Serves 20)
2 6-oz. cans frozen orange juice plus 2 cans water
I 6-oz. can frozen lemonade plus 3 cans water
½ 6-oz. can frozen limeade (undiluted)
I qt. gingerale, chilled
Crushed ice or d·e corated ice float
Dilute frozen juices with ice water and aerate by pouring
from one container to the other several times. Add gingerale and ice. To make decorated ice float: Use ring mold
or any qt. dish or utensil. Cut very thin slices of lemons,
oranges and limes. Fill mold or dish with water and add
fruit slices (and cherries, if desired). Fruit will float. Add
to punch. Floats may be made w ith fruit juices if desired.
Billye Shaw
Texas

HOT BUTTER RUM
I cup butter
2 cups brown sugar
2 oz. honey (¼ cup)
Hot water
2 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
Rum
Combine butter, sugar, honey and spices. Mix well until
consistency o~ cooki 7 batter . Keeps well in refrigerator
for a long period of ttme. When making drinks, add I tsp.
butter to I½ oz. rum and 4 or 5 oz. water in mug.
Ginny Hood
Washington
RUM PUNCH
1 26-oz. 7-Up
1 26-oz. gingerale
½ 26-oz. bottle sparkling water
1 small tin lemon concentrate
1 26-oz. Ron labana (light rum)
Mix well. Add ice and serve. Can be garnished with lemon
slices and cherries.
Ginny Hood
Washington

101
CHEESE DROPS
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
½ cup butter
1 cup grated cheddar cheese, mild
½ cup water

Mix dry ingredients. Add water. Drop on cookie sheet by
spoonsful. Bake at 450° for 10 minutes. Makes 12 -15.
Jo Osborn
Texas
BREAD AND BUTTER PICKLES
1 gal. 4 - 5 inch cucumbers
J cup pickling onions, sliced
green pepper
½ cup coarse salt (not iodized)
Cracked ice
1 ½ tsp. tumeric
~~ tsp. ground cloves
5 cups sugar
2 tsp. mustard seed
2 tsp. celery seed
5 cups vmegar
Slice cucumbers thin; add sliced onions and peppers, cut
in thin strips. Add salt and cover with ice; mix thoroughly.
Let s cand 3 or 4 hours or overnight (I pre jer 4 hours.) .•
Drain; combine rest of ingredients and pour over cucumbe~s; bring to a boil and seal in steril_ized jars.
Imogene. Monks
Colorado
GRANDMOTHER'S HOT MUSTARD
1 tbsp. flour
1 tbsp. sugar
1 ½ tsp. dry mustard
Enough vinegar and water in equal amounts to make
right consistency
Mix all ingredients together.
Pat Combs
California

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102
QUICK EGGNOG

1 3-5/8 oz. pkg. instant vanilla pudding mix

1/3 cup sugar
1 tsp. vanilla
6 cups milk
2 egg yolks
2 stiff egg whites
Nutmeg
Mix the pudding. Add next 3 ingredients, then egg yolk~.
Beat egg whites and fold into mixture. Add nutmeg to suit
your taste, about 3 tsp. (at least).
Martha Ware
Mississippi

PARTY PUNCH
]
I
1
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6-oz. can frozen lemon juice
6-oz. can frozen orange 1u1ce
large pkg. frozen strawberries
qt. gingerale
qt. sparkling water

Thaw strawberries and crush. Mix with rest of ingredients.
Serves 25 to 35.
Martha Ware
Mississippi

BROILED OLIVE CANAPES
Sliced white bread
2 tbsp. soft margarine
I cup shredded American or Canadian cheese
½ cup chopped stuffed green olives
2 stiff beaten egg whites
3 slices cooked bacon, finely diced
With 2" cookie cutter, cut 20 bread rounds. Place on
broiler rack and toast on one side. Butter untoasted side.
Fold cheese and olives into egg whites. Spoon on bread
rounds. Sprinkle with bacon. Top each with an olive slice.
Broil 4" - 5" from heat 5 -8 minutes or until cheese melts.
Carol Boberg
Texas

I

;·
103

HOT CHEESE BITES
4 tbsp. butter
6 oz. pkg. sharp cheddar, grated
½ cup Hour
1/ 8 tsp. cayenne pepper
Cream butter and grated cheese and add flour. Blend mixture; chill. Roll in small balls and place on ungreased
cookie sheet. Press down with a fork and bake at 400° for
6 -8 minutes. Serve i_n basket lined with gay napkin.
Sally Borden
Colorado

.,
BAKED STUFFED MUSHROOMS
8 large mushrooms
2 tbsp. butter
2 tbsp. flour
¾ cup milk
½ cup chopped celery
½ cup fine soft bread crumbs
Salt, pepper, nutmeg and buttered crumbs

'

Wash the mushrooms , remove the stems and chop them,
leaving the caps whole. Cook the chopped stems for a few
minutes in butter, then add the flour and milk and stir until
thick . Add the finely chopped celery and bread crumbs,
and season with salt, pepper and a dash of nutmeg. Fill
the mushroom caps with the creamed mixture and sprinkle
with the buttered crumbs . Place in a shallow baking dish
and then a combination of melted butter and water to cover
the bottom of the dish. Bake for 25 to 30 minutes in a
moderately hot oven (375°).
Betty Wohglemuth
Pennsylvania
LITTLE CHIP - 0 DOGS
Vienna sausages or miniature hot dogs
Crumbled corn chips
1 tsp. chili powder
½ cup catsup
Mix chili powder and catsup. Insert a round toothpick into
sausage. Roll in cats up mixture, then in corn chips. Bake
at 400° for 5-6 minutes.
Carol Boberg
Texas

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ASPARAGUS HORS D'OEUVRES
Slice very thin white bread (as many as hors d ' oeuvres
wanted), crusts cut off
Cheese whiz
Asparagus spears, one for each slice of bread
½ tsp . chili sauce for each slice of bread
Melted butter
With rolling pin, roll bread paper thin. Spread bread with
cheese whiz. Place one asparagus spear at one end of
bread and pour about ½ tsp. chili sauce along the spear
and roll the bread up. Fasten with toothpicks . (These can
be frozen for future use.) When readv to serve, brush with
melted butter. Put in broiler to brown. Turn and brown
opposite side. Serve hot.
Sue Sterns
Wisconsin

CRAB MEAT APPETIZER
2
2
2
I

tbsp. minced onion
tbsp. finely chopped green pepper
tbsp. butter
cup (6½ oz .) crab meat, flaked
½ tsp. salt
¼ cup cream
2 egg yolks, slightly beaten
6 slices thin-sliced bread
½ cup toasted slivered almonds ( toast in pan with
butter)
Cook onion and green pepper in butter 5 minutes. Stir in
crab meat, salt and cream mixed with egg yolks. Cook for
5 minutes . Cool. Toast bread on one side only. Cut slices
into squares or fingers. Spread crab mixture on un~oasted
side. Sprinkle almonds on top. Bake at 450° for 3 mrnutes.
Serve hot.
Nanci La Roi
Michigan

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SPICED NUTS

½ cup
¼ cup

sugar
cornstarch
1/ 8 tsp. salt
1 ½ tsp. cinnamon
½ tsp. allspice
1 / 3 tsp. nutmeg
1/ 3 tsp. ginger
1 egg white
2 tbsp. cold water
¼ lb. nut meats

Sift dry ingredients into a shallow pan. Combine egg white
and cold water and beat slightly. Dip nut meats in egg
mixture; drop them one at a time in the sifted ingredients.
Roll them about lightly. Keep the nut meats separated.
Place them on a cookie sheet. Bake them in a very slow
oven, 2500, for about l ½ hours. Remove them from the
oven and sift the sugar from them. When cold, they will be
crisp and spicy.
Jane Hart
Kansas

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MAPLE CANDIED WALNUTS
1 cup sugar
l tbsp. light corn syrup
1/ 3 cup water
½ tsp. salt
½ tsp. maple flavoring
1 tbsp. butter
2 cups walnut halves
Mix sugar, corn syrup, water, and salt into a heavy saucepan, stirring over low heat till sugar is dissolved. Boil
till mixture reaches the soft-ball stage (2380). Remove
from heat and blend in maple flavoring and butter. Add
walnut halves and stir gently till mixture becomes creamy.
Turn out onto a sheet of waxed paper or aluminum foil and
separate walnuts. Makes about 1 lb.
Gini Gunn
Wyoming

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ORANGE-SUGARED PECANS
1 cup sugar
cup water
Grated rind of 1 orange
1 tbsp. orange juice
Pinch salt
2 cups pecan halves

½

Mix the sugar and w~ter together in a heavy saucepan.
Cook, without stirring, until it reaches 238 ° on a :candy
· thermometer or until it forms a soft ball when a little syrup
is dropped into cold water. Remove from heat and let stand
5 minutes. Stir in the orange rind, juice and salt. Add
pecans and stir mixture until the sugar begins to crystallize. Quickly turn out onto cold baking sheets and separate nuts, using 2 forks. Let harden. Makes about 2½ cups
of candy.

Jane Hart
Kansas

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