File #7218: "ms053_65_08_DemocraticDelicacies.pdf"

e mocra l :ic
D
E

L
I

CA

c

I

E

s
1 98J

From the desk of
JOAN R. SODERSTROM

Ve.aJL F t-i.e.nd:
J
I t L6 w..u:h gJte.at ple.MWte. 1 p1r.ue.nt

t o you the. 6~ a.Yl¥1.LUl.l Ve.moCJta.tic.
Ve.l-i.c.a.c.-i.u Cookbook.
Wh-ile. thL6 book L6 c.ompl-i.rne.ntaJty,
a. t ax de.duc.t-i.ble. c.ontk-i.but-i.on t o the.
Ve.moCJta.tic; Town Corrrn-i.tte.e. w ill be. gJte.a.iltj
a.pp!te.c.-i.a.te.d, a.ncL w ill he..ep de.nJta.lj the.
c.o~t

on p!t-i.nt-i.ng.

YouJt pe.Jt~ona.l c.he.c.k may be. ma.de.
pa.ya.ble. t o Ve.moCJta.tic. Town Corrrn-i.tte.e.
a.nd ma.-i.le.d t o Po~ 066-i.c.e. Box 164,
Va.nbWttj, Conne.c.t-i.c.u.t 06870 .
Bon A ppe.W,

Joa.n R. Sode.Jt.6t.tom
Cook Book Ed-i.toJt

J AMES E . D YER

Cook~ng ~ n ot a ~e~en~6~e a kt, t heke6oke,
~pee- tMe 6Mmu£a ex.~u 6M ~~6Y~9 an

no

~nd~v~duai'~

p alate.

eek~n degkee o6 6£amboyanee w~£ ~~~t
y ou ~n t he k~tehen. YoUk eook~g w~ k e6£eet
yo u.Jt p ek~onal M ake, yoUk tiVt~£ 6M £~v~g,
and even you.Jt d~~e 6M ex.pek~en~on.
The eoUee~on o6 kee~p~ ~n th~ pkOJ.>e~on
kepke~enU a w~de vak~ety o6 pek~onalili~ and

A

eu£tu.Jt~.

I hope you'££ enjoy ex.pek~en~ng w~th them

yoUk k~tehen. By a££ me~ - - have 6un,
and d on't be a6k~d t o add you.Jt own t oueh.
~n

Fond£y,

JAMES VYER
May Oil

TURKEY STUFFING
1 p ackage o f P epperidge F arm S tuffing
A ccent, t o t aste
c hopped w alnuts, t o t aste
p arsley, t o t aste
g arlic p owder, t o t aste
o nion p owder, t o t aste
r aisins o r f igs, s liced s mall
m ushrooms, s liced f resh, t o t aste
c elery, s lice s mall, t o t aste
c elery s eed, t o a ccent t aste
t hyme, t o t aste
1.

P repare s tuffing -and a dd t he r emaining
i ngredients i n q uantities o f p ersonal
p reference.

2.

B efore s tuffing t he t urkey, d ry t he c avity
w ith p aper t owels. L ightly s prinkle t he
c avity w ith g arlic p owder.
P ack t he c avity
a l ittle t ighter t han c alled f or t o m ake
t he s tuffing s omewhat m oist.

JAMES E. OYER
M
ayok
VENISON STEW
3 p ound v enison r oast
3 c ups w ater
2 -3 c elery s ticks, s liced s mall
s liced m ushrooms, t o t aste
s liced c arrots, t o t aste
o nion
g arlic, s liced
p arsley
t hyme
p inch c elery s eed
2 b ay l eaves
f resh p epper
q uartered p otatoes
2 t ablespoons i nstant b ouillion
c orn s tarch
C abarnet S auvignon w ine
1.

S prinkle v enison w ith g arlic, o nion,
A ccent, s alt, a nd p epper. P an b rown.

2.

I n C rock P ot p ut i n w ater, c elery s ticks,
m ushrooms, c arrots, o nion, g arlic, p arsley,
t hyme, c elery s eed, b ay l eaves, a nd p epper.
A lso a dd p otatoes, b ut p ar b oil t he p otatoes
f or a v ery s hort t ime.

3.

P ut p otatoes i n t he b ottom o f t he p ot a nd
p lace t he b rowned m eat o n t op. T hen a dd
e verything e lse. A dd i nstant b ouillion.
C ook f or 9 t o 1 0 h ours.

4.

P our l iquid i nto b eef b roth ( 1 t o 2 c ans).
M ake g ravy w ith c orn s tarch a nd a dd,
a ccording t o p ersonal t aste, C abernet
S auvignon w ine.
I u se a S ouave R ain,
C alifornia, 1 978, o r R obert M andavi, 1 980.

IRENE G. KING
Me.mbvr., Ve.moCJtatic.. Town Comm-<..tt.e.e.
FANCY FRANKS
~

1
~

2
1

p ackage p ie c rust m ix
c up s hredded C heddar c heese
c an ( 8 o unce) s auerkraut
t easpoon r ed p epper s easoning
t easpoons p repared m ustard
p ackage ( 8 o unces) t iny f rankfurters
c ut c rosswise i nto h alves

1.

P repare p ie c rust.

2.

D rain s auerkraut v ery w ell, p ut b etween
t wo t owels, c hop f ine, c ombine w ith c heese
a nd r ed p epper s easoning.

3.

R oll o ut h alf t he p arsley t o a bout a 1 2
i nch s quare, c ut o ut 2~ i nch r ounds w ith a
b iscuit c utter, s pread r ounds l ightly w ith
p repared m ustard a nd p lace a f rankfurter
h alf i n c enter o f e ach r ound. A dd 1 t easpoon s auerkraut m ixture o n e nd o f e ach
f rankfurter.
L ift s ides o f e ach p astry
r ound a nd i nch t ogether a cross t op t o
e nclose f ranks a nd k raut.
P lace o n
u ngreased c ookie s heet. R epeat w ith s econd
h alf o f p astry.

4.

B rush l ightly w ith m ilk.

5.

B ake i n h ot o ven ( 400 d egrees) 1 5 m inutes,
o r u ntil p astry i s l ightly b rowned. S erve
w arm.

TO MAKE ATTRACTIVE DESIGNS O N
CRACKERS p ress c heese a nd s mooth s preads
t hrough pastry t ube o r a f unnel m ade o f
heavy w hite p aper.

SUSAN H. CARTER

Me.mbeJt, BoaJtd o6 Edu.c.a.Uon

SHRIMP MOLD
1
8
~

1
2
1
1
1

c an c ream o f m ushroom s oup
o unce p ackage c ream c heese
c up m inced o nion
c up m ayonnaise
e nvelopes u nflavored g elatin
c up c old w ater
c an s hrimp
c up c hopped c elery

1.

C ombine s oup, c heese a nd o nion o ver h ent
u ntil c heese m elts. R emove f rom h eat.

2.

B lend i n m ayonnaise, s hrimp a nd c elery.

3.

S prinkle g elatin o ver c old w ater a nd h eat
u ntil d issolved. S tir i nto s oup m ixture.

4.

P our i nto m old a nd c hill u ntil s et.

S erve w ith c rackers.

FRANCES STEINBERG
SWEET AND SOUR MEATBALLS
2~

1
2
1
1.
2.
3.

l bs. g round l ean b eef
o nion s liced
c ans w hole b erry c ranberry s auce
j ar c hili s auce
F orm m eat i nto 1 " b alls
d rop i nto s immering m ixture o f c ranberry
s auce, o nion a nd c hili s auce;
s immer a t l east ~ h our.
M akes 6 0 s mall m eat b alls.

JOAN R. SOVERSTROM
Me.mbVL, Ve.moCJr.a.U.c. Town Commiti:e.e.
Me.mbVL, Ve.moCJr.a.U.c. Women 1 .6 Club
A-6.~-Wta.n.t t.o .the. May 011.
CHICKEN NUGGETS
B oneless c hicken b reasts
B uttermilk
f lour
o live o il
1.

W ash c hicken i n c old w ater a nd s alt, p ound
w ith m eat m allot a nd c ut i nto b ite s ize
p ieces.

2.

D ip c hicken p ieces i nto f lour, b uttermilk
a nd f lour, a gain.

3.

B rown, s lowly i n h ot o il i n f rying p an.

4.

D rain a nd r efrigerate.

S erve c old w ith s weet a nd s our s auce.

ELEANOR T . LEWIS
Me.mbVL, Ve.moCJr.a.U.c. Town Comm..i;t;te.e.
PJte..6.ide.n.t, Ve.moCJr.a.U.c. Women 1 .6 Club
SPINACH D IP
8 o unces s our c ream
m ayonnaise
2 t ablespoons f inely d iced o nions
1 c an c hopped w ater c hestnuts
1 p ackage K norrs v egetable s oup
1 p ackage f rozen s pinach d rained & t hawed

~ ~up

1.

M ix t ogether a nd c hill
s erve w ith c rackers, e tc.

IRENE G. KING
Membek, VemoCAatie Town Committee
F INGER CLAMBAKES
1
1
1
~

4

p ackage ( 8 o unce) c ream c heese
c an ( 8 o unce) m inced c lams
t ablespoon b ottled o nion j uice
t easpoon l iquid r ed p epper s easoniny
d ozen b uttery c rackers

1.

S often c heese i n a m edium s ize b owl.
D rain c lams v ery w ell, a dd t o c heese w ith
o nion j uice a nd r ed p epper s easoning. M ix
w ell t o b lend. ( If m aking a head, s tore,
c overed i n r efridgerator.)

2.

J ust b efore s erving, s pr2ad c lam m ixture
o n c rackers a bout o ne t easpoon o n e ach.
S prinkle l ightly w ith p aprika, p lace o n
l arge c ookie s heet.

3.

B ake i n h ot o ven ( 400 d egrees) f or f ive
m inutes o r j ust u ntil h eated t hrough b ut
n ot b rowned. G arnish w ith s liced b lack
o lives, a nd w ater c ress i f y ou w ish.

SUSAN H. CARTER
Membek, Boakd

on

Edueation

PARTY SPREAD
1
1

l oaf p arty r ye
c up s hredded C heddar
~
c up s alad d ressing
1 /3 c up g rated o nion
~
t easpoon c urry p owder
1.

M ix i ngredients, s pread o n r ye.

2.

P lace u nder b roiler u ntil c heese m elts.

EVIE HORNIG
MembVt, Ve.moCAa;t,i.c. Wome.n. '-6 C.f.ttb

CRAB MEAT MOLD A PPETIZER

2
~

1
2
1
1

c an (10% o unce)
c ream s hrimp s oup
or
c an (10% o unce ) c ream o f mu shroom
s oup u ndiluted.
( Shrimp s o up i s
p referred)
p ackages ( 3 o unce s ize ) c ream c heese
c up f inely c hopped o nion
c up m ayonnaise ( do n ot u se s alad
d ressing)
e nvelopes u nflavored g elatin
c up c old w ater
c an ( about 7~ o unces) c rab me at, d rained
a nd f laked
c up f inely c hopped c elery
s alad g reens
l emon w edges
s liced p itted b lack o live
p imiento s trips

1.

I n m edium s aucepan, c ombine s oup, c heese
a nd o nion. H eat u ntil c heese i s m elted ;
s tirring, b lend i n m ayonnaise , r emove f rom
h eat.

2.

I n a nother s auce pan, s prinkle g elatin o ver
w ater. O ver l ow h eat , s tir u ntil g elatin
d issolves. S tir i nto s oup m ixture, a nd a dd
c rab m eat a nd c elery.

3.

P our m ixture i nto 6 c up m old.
R efrigerate
f or a t l east 6 h ours u ntil v ery f irm.

4.

U nmold, g arnish w ith o live a nd p imiento,
s alad g reens.
S erve w ith a ssorted c racker s
a nd l emon w edges.

EVIE HORNIG
M
e.mbVt, Ve.moCJta..tic. Wo m
e.n'-6 C.lu.b
COCKTAIL FRANKS
1
1
3

1 2 o unce j ar c urrant j elly
j ar F rench's y ellow m ustard
p ounds c ocktail f ranks, p referably
k osher s tyle - better f lavor

1.

M ix j elly a nd m ustard, s immer t ill
b lended a nd j elly i s m elted.

2.

A dd f ranks a nd s immer f or 1 5-20 m inutes.

3.

S erve h ot - a c hafing d ish i s h andy f or
t his

FRANCES STEINBERG
PINWHEEL CANAPES

1
1
d

1.
2.
3.
4.
s

5.
6.

L oaf w hite b read ( have b akery s lice i t
h orizontally)
c an t una f ish
s mall j ar s tuffed o lives
b utter a t r oom t emperature
m ayonnaise
T rim c rust o ff b read s lices w ith s cissors
M ix t una w ith m ayonnaise
B utter s lice o f b read, s pread w ith t una
m ixture
A t s hort e dge o f s lice l ine u p f ive o r s ix
o f t he o lives, r oll t ightly a nd w rap i n
w axed p aper
T wist e nds o f w axed p aper f irmly, p ut i n
P lastic b ag a nd r efrigerate o ver n ight
T he n ext d ay, c arefully u nwrap w axed p aper
a nd w ith a s harp k nife, m ake s lices o ne
h alf i nch t hick.
M akes a bout 3 5 s lices.

MARY NAHLEY
on P~ob~e Judge

W~ne

R~ehakd

Memb~, Vemo~~e Women'~
Memb~, Vanb~y Verno~~

L. Nahley
Club

HOT CLAM D IP
2
~

1
~

1
1
1
~

~
1

c ans m inced c lams a nd j uice
p ound b utter ( 1 s tick)
t ablespoon l emon j uice
g reen p epper, c hopped
o nion, c hopped
t easpoon o regano
t easpoon p arsley f lakes
t easpoon h ot p epper f lakes
c up d ried u nflavored b read c rumbs
c love g arlic, m inced

1.

S immer c lams, j uice a nd l emon j uice.

2.

S aute i n b utter, o nion, g reen p epper,
g arlic, o regano, p arsley f lakes a nd h ot
p epper f lakes u ntil o nion a nd g reen
p epper a re l imp.

3.

A dd b read c rumbs a nd c lam m ixture.
T urn
i nto s hallow p an. S prinkle w ith p aprika
a nd p armesan c heese.

4.

B ake 1 5-20 m inutes a t 3 50 d egrees.

SUSAN H. CARTER
Memb~, Bo~d on

Edu~on

VEGETABLE D IP
1
1
~

1
1.

c up H ellmans M ayonnaise
c up s our c ream
c up m inced o nion
t easpoon c urry p owder
B lend a nd c hill f or t wo h ours.

S erve w ith v egetables.

LINDA DASILVA

W,i_fie, Counc..ilman JOJ.>eph DaSU.va, Counc.dman a t Leur.ge
Seeke.teur.y, Demoeka.t;c. Women'~ C~ub
STUFFED MUSHROOMS
m ushrooms
o il
g arlic c love
p arsley
b asil
s alt
p epper
o regano
1.
2.
3.

4.
5.

W ash m ushrooms. R emove s tems.
D rain
c aps.
C hop s tems f inely ( may u se n ut d icer)
A dd t o c hopped s tems:
a . o il ( just e nough t o b e m oist)
b . g arlic c love ( diced f ine)
c . p arsley
d . b asil
e . s alt
f . p epper
g . o regano
S tuff c aps
O il c ookie s heet. P lace s tuffed
m ushrooms o n t ray. B ake a t 4 00 d egrees
t ill b aked ( will t urn a lmost black approximately 2 0-25 m inutes d epending
o n s ize o f m ushrooms)

ELEANOR T. LEWIS
Memb~, Vemoeka.t;c. Town Comm,i_.t.tee
Pk~,i_den.t, Demoeka.t;c. Women'~ C~ub

ORIGINAL RANCH D IP
1~

1
1.

e nvelopes O riginal R anch d ressing
p int s our c ream
M ix w ell
s erve w ith v egetables, c hips, e tc.

-I

ROSE ANN KRUSE
Se.CAe.taJr.y :to :the. Ma.y01t
SPINACH COCKTAIL SQUARES
\ s tick b utter o r m argarine
2 e ggs
~ c up f lour
~ c up m ilk
~ t easpoon s alt
~ t easpoon n utmeg
1 l evel t easpoon b aking p owder
~ t easpoon g arlic p owder
~ p ound s hredded c heddar c heese
2 p ackages c hopped c ooked s pinach ( drain w ell)
1 h eaping t ablespoon P armesan c heese
1.

M elt b utter o r m argarine i n 1 0x7 b aking p an.

2.

B eat e ggs. Add m ilk, f lour, s alt, n utmeg,
b aking p owder a nd g arlic p owder. S tir
u ntil w ell m ixed.

3.

Add s hredded c heese a nd w ell-drained
s pinach.

4.

P our i nto p an. S prinkle P armesan c heese o n
t op. B ake 3 5 m inutes a t 3 50 d egrees. C ool
3 0 m inutes. C ut i nto 1 i nch s quares.

5.

F reezes v ery w ell. T o r e-heat, p lace i n
p an o r c ookie s heet a nd b ake 3 25 d egrees
1 2-15 m inutes.
M akes 5 0 s quares.

SUSAN H. CARTER
Me.mb~, Boakd o6

Edue~on

ROTEL D IP
p ound V elveeta c heese
c an R ote! ( spiced t omatoes o r
o ne j ar O ld E l P aso P icante
s auce - hot)
1 . B lend o ver h eat.
S erve i n c hafing d ish w ith c orn c hips.

KARL A. OLSON
Me.mbvr., Ve.moc.Jr.a.tic. Town. Comm.<..tte.e.
FAMOUS DIABLO D IP
2
~
~
~

1
1
~

1
1

c hopped l ettuce
A vocados
c up m ayonnaise
c up s our c ream
p ackage T aco s easoning
c up M ontery J ack c heese ( grated)
c up y ellow s harp c heese ( grated)
c up c hopped g reen o nion
c an c hopped b lack o lives
c up c hopped t omatoes
l emon j uice
s alt

P ut t he i ngredients o n a s alad p late i n l ayers,
i n t he f ollowing o rder:
1.

L ine s alad p late w ith c hopped l ettuce.

2.

M ash 2 A vocados a nd m ix w ith l emon j uice
a nd s alt t o t aste.

3.

M ix t ogether t he f ollowing i ngredients:
~ c up m ayonnaise, ~ c up s our c ream a nd
~ p ackage T aco s easoning.

4.

O ne c up g rated M ontery J ack c heese.

5.

O ne c up g rated y ellow s harp C heddar c heese.

6.

O ne-half c up c hopped g reen o nion.

7.

O ne c an c hopped b lack o lives.

8.

O ne c up c hopped t omatoes.

S erve w ith D orito c hips.
l ayer u p w ith c hips.

S coop d ip f rom b ottom

ELSIE C. VELMONTE - B~th~l
ComrrU.Ue.ewoman

St:a.:t~ C~n:tJr.ai

PARTY MEATBALLS
1~
~

1
~
~
~

2
1.
2.

p ounds g round b eef
c up r aw r olled o ats
t ablespoon c hopped p arsley
t easpoon s alt
t easpoon p epper
c up g rated P armesan c heese
b eaten e ggs
C ombine a bove a nd s hape i n b alls.
B rown i n h ot b utter.

SAUCE
1
1
1
1
~
1~

1.

p ound c an t omatoes
c love m inced g arlic
s ix o unce c an t omato p aste
t easpoon s alt
t easpoon p epper
t easpoons o regano
C ombine i ngredients, p our o ver m eatballs.
S immer g ently ONLY 3 0 m inutes.
S erve i n c hafing d ish.

ELEANOR T. LEWIS
M~mbek, V~oekatie Town Comm~tt~~
P~~~d~nt, V~moekatie Wom~n'~ Club

MEXICAN CHEESE FONDUE

%

p ound s harp c heddar c heese
p ound V elvetta c heese
c an O ld E l P aso p epper a nd j alopeno
s auce
c up m ilk
s alt
p epper

1 . P lace a ll i ngredients i n f ondue p ot
2 . A dd s alt a nd p epper t o t aste

LILA LEOPOLD
CRAB MEAT D IP
l arge c an c rab m eat
l arge c ream c heese
m ilk
c urry p owder
g arlic p owder
1.

M ix a l ittle m ilk t o s often c ream c heese,
a dd a b it o f c urry p owder a nd g arlic p owder.

2.

H eat i n c asserole a t 3 25 d egrees f or t wenty
m inutes.
{ optional b read c rumbs o n t op
b efore h eating)

May b e s erve w ith b read o r v egetable s ticks.

EVIE HORNIG
Me.mbvr, Ve.moCJr.a.tic. Wome.n '.6 Cfub
GARDEN CHEESE D IP

~
~

2
1
~

16 o unce c ontainer s mall c urd c reamed
c ottage c heese
p ackage {3 o unce) c ream c heese s oftened
c up m inced g reen o nions w ith t ops {3 l arge)
c up m inced r adishes ( about 5 )
t ablespoons m inced p arsley
s mall c love g arlic, c rushed
t easpoon s alt
f resh g round p epper t o t aste

1.

I n s mall b owl o f m ixer, b eat c heese, o nion,
r adishes, p arsley, g arlic, s alt a nd p eper
u ntil b lended.

2.

C over a nd c hill s everal h ours o r o ver n ight.
K eep c old u ntil r eady t o s erve.
S erve w ith c rudities o r a ssorted b reads.
M akes a bout 2 1 /3 - 2 1 /2 c ups.

LINVA VaSILVA

o6

W~6e
Coun~~tman Jo~eph VaS~tva, Coun~~n
Se~etaky, Verno~~~ Women'~ Club

a t Lakge

CRACKER SPREAD
8 o unces o f c ream c heese
2 t easpoons m ilk
2~ o unce j ar d ried b eef ( chopped f ine)
2 t ablespoons i nstant m inced o nions
~ c up s our c ream
~ c up w alnuts ( chopped f ine) *
~ c up r aisins ( chopped f ine) *

* o ptional
1.

B lend i n e lectric m ixer, 8 o unces o f
c ream c heese a nd 2 t easpoons m ilk.

2.

A dd 2~ o unce j ar d ried b eef ( chopped
f ine) a nd 2 t ablespoons i nstant
m inced o nions.

3.

S tir i n ~ c up s our c ream
~ c up w alnuts ( chopped f ine)
~ c up r aisins ( chopped f ine)

*

*

4.

P ut i n c overed b aking d ish.
3 50 d egrees f or 2 0 m inutes.

B ake a t

5.

T o s erve - keep w arm i n c hafing d ish
w ith s terno h eat
T his r ecipe c an b e d oubled f or a c rowd.
S erve w ith v ariety o f c rackers.

PEGGY STOCKMAN
CHUTNEY D IP
2

8 o unce c ream c heese - room t emperature
c up c hutney ( Major g ray)
1 t easpoon C urry p owder
~
t easpoon d ry m ustard
1 /3 c up t oasted a lmonds
~

1 . M ix a ll i ngredients i n b lender a nd c hill
b efore s erving.

LILA LEOPOLV
SPINACH D IP
2
~

~

1
1
~

1

c ups m ayonnaise
c up p arsley s prigs
s mall o nion - diced
s mall g arlic - minced
t ablespoon l emon j uice
t easpoon p epper
p ackage ( 10 o unces) f rozen
s pinach ( chopped) t hawed
a nd d rained o n p aper t owels

1.

I n c overed b lender c ontainer- blend
a ll i ngredients a t h igh s peed u ntil
f inely c hopped.

2.

C over a nd r efrigerate a t l east f our
h ours.

C an b e m ade 1 o r 2 d ays a head.

ELSIE C. VELMONTE
S tate Centka! Comm~tte~oman, 24th

V~~e~

SHRIMP MOLD
1
1
8
~

2

c an t omato s oup
e nvelope o f g elatin, p lain
o unces c ream c heese
c up m ayonnaise
c ans s mall s hrimp ( drained)
c elery a nd o nion t o t aste

1.

H eat t omato s oup a nd g elatin t ogether a nd
w hip i n c ream c heese a nd m ayonnaise.

2.

Add c elery a nd o nion t o t aste; a dd s mall
s hrimp ( drained); p lace i n m old.

ELLA ROUNTREE
MembVt, Ve.moCJr.atic. Town Comm.,{_:tte.e.
MembVt, Bfuc.k. Ve.moCJr.atic. Cfub
PUMPERNICKLE D IP
16
1
2
2
2

o unces (1 c ontainer) s our c ream
c up o f m ayonnaise
t ablespoons f inely c hopped o nion
t ablespoons d ill w eed
t ablespoons p arsley f lakes

1.

M ix a ll i ngredient t ogether a nd p our i nto
p umpernickle s hell

2.

B reak p ieces o f b read a nd s pread a round
l oaf.

SUSAN H. CARTER
Me.mbVt, BoaAd o6 Educ.ation
SAUSAGE BALLS
1
~

2

p ound J ones P ork s ausage
p ound g rated c heese
c ups B isquick

1.

M ix i ngredients a nd s hape i nto o ne i n c h
m eatballs.

2.

B ake a t 3 50° f or 2 0-30 m inutes.

IRENE G. KING
MembVt, Ve.moCJr.atic. Town Comm.,{_:tte.e.
WATER CHESTNUTS
c an w ater c hestnuts
s liced b acon
1.

D rain c hestnuts, w ipe d ry, w rap a p iece o f
b acon a round c hestnuts.

2.

B ake i n h ot o ven u ntil b acon i s c ris p , o r
u se t he t op o f s tove, t urn o n a ll s id es.

doups

s oups

JAYNE M HOLMES
.
M
embvc., Ve.mocAa.tic. Town Comm.itte.e.
LENTIL SOUP WITH O IL
c up s plit o r w hole l entils
7 -8 c up w ater
~
c up u ncooked r ice
1 l arge o nion c oarsely c hopped
~
c up o live o il
s alt a nd p epper t o t aste
1.

R inse a nd d rain l entils.
w ith w ater. C ook f or 1 5
r ice.

P lace i n p an
Add

minutes~

2.

S aute o nions w ith s alt, p epper a nd o il.
Add t o l entils a nd r ice m ixture s hortly
a fter a dding r ice.

3.

C ook u ntil t ender ( about 1 5 m ore m inutes).

FRANCES STEINBERG
QUICK COLD BEET SOUP (BORSCHT)
16 o unce c an s liced b eets
16 o unce w ater
~
C up s ugar
~
C up l emon j uice
~
t easpoon s alt
s our c ream
A ccompaniments:
( optional)
H ot b oiled p otatoes, c hopped o nions
c hopped c ucumber, g reen p eppers,
c elery, e tc.
1.

D rain b eets, r eserving l iquid.
a nd r eturn t o j uice.

C hop c oarsely

2.

Add w ater, s ugar, l emon j uice a nd s alt.
S tir t o d issolve a nd a djust s easoning t o t ast
i f n ecessary.

3.

C hill a nd s erve w ith a t ablespoon o f s our c rea
Add h ot b oiled p otato a nd a ny o f t he o ther
g arnishes.

ELSIE V. VELMONTE

State. Cenbc.al Commi.t:t.e.ewoma.n
MEATBALL CHOWDER
2 p ounds g round b eef, b rowned
2 -6 o nions c ut i n e ighths
6 c ups t omato j uice
6 b eef b ouilion c ubes
3 c ups s liced p ared c arrots { about 6 )
3 -4 c ups s liced c elery
2 -3 c ups d iced p otatoes
~ c up r egular r ice
1 t ablespoon s ugar
2 t easpoon s alt
1 p ackage f rozen S pinach ( leaf)
2 b ay l eaves
1 t easpoon m arjoram
1 c an c orn { whole)
1.

B rown g round b eef a nd d rain. A dd r emaining
i ngredients.

2.

C over a nd s immer 3 0 m inutes o r u ntil
v egetables a re t ender.

ROBERT M. STEINBERG
Adm.,{_~tJr.ative

A-6-6-W:ta.n-t :to :the May OJt

ROBERT'S F ISH CHOWDER
2
1
1
1
1

c ans { small) c hicken b roth
c an c reamed c orn
c an p otatoes, q uartered
s mall o nion
p ackage f rozen f ish ( turbo, p erch, b ass, e tc.)
~ p int h eavy c ream
p arsley
s alt t o t aste
p epper t o t aste
1 /Bteaspoon t hyme
1.

I n a c overed p ot h eat a ll i ngredients ( except
c ream) t o b oiling.

2.

R educe h eat t o s immer f or 2 0 m inutes, s hut o ff
h eat a nd l et c ool f or 5 m inutes u ncovered.

3.

A dd a s mall a mount o f c ream b efore s erving.

EVIE HORNIG
M~mbek, V~oekatie Wo~n'~

Club

CARROT SOUP
4
2
1
1
1
1
2
5

t ablespoons b utter
c ups p otatoes, d iced
p ound c arrots, s liced
m edium o nion, c hopped f ine
t easpoon s ummer s avory
h erbal s alt a nd f resh g round
p epper t o t aste
c up m edium s weet c ream
t ablespoons c hopped p arsley
c ups c hicken b roth, p referrably
h omemade

1.

I n a s auce p an, s aute o nion i n b utter t ill
w ilted a nd s oft. Do n ot b rown. Add c arrots
a nd p otatoes. S aute t ogether f or a f ew
m inutes. T urn h eat d own l ow, c over t ightly
a nd c ook t en m inutes o r s o.

2.

A dd c hicken b roth, s avory, h erb s alt a nd
p epper. A djust s easonings. S immer f or 2 0
m inutes.

3.

C ool s lightly, t hen p uree i n b lender t ill
v ery s mooth a nd c reamy l ooking. R eturn t o
s aucepan a nd r eheat.

4.

S tir i n c ream, a nd h eat b eing c areful n ot
t o b oil.
L adle i nto s oup b owls a nd s prinkle e ach
s erving w ith p arsley.

NICHOLAS NERO
PARSLEY AND ANCHOVY SALAD
2

C ans f lat f illet o f a nchovies i n o il ( 2 o unce
c ans) a nd c ut t he f illet i n f our p ieces.
6 t o 8 c loves o f g arlic, p eeled, c rushed a nd
c hopped
c up o f t hinly s liced o nions
~
p ound c arrots, p eeled a nd c oarsel y g rated
1 r ed p epper, s weet - seeds r emoved a nd t hinl y
s liced
4 c ups o f p arsley, v ery c oarsle y c hopped
~
c up o f r ed w ine v inegar
1~ c ups o f o il ( half o live, h alf v egetable)
~
t easpoon c rushed r ed ( hot) p epper
~
t easpoon g round b lack p epper
1 t ablespoon c oarse s alt
1.

C ombine a ll i ngredients a nd l et m acerate i n
r efrigerator u ntil r eady t o u se.
I t i s e xcellent s erved o n c runchy b read.
T his s alad c an b e k ept i n t h e r efridgerator
f or o ne w eek t o 1 0 d ays a nd n eeds t o b e p repared a t l east 2 4 h ours a head.

T O PREPARE A Q UICK FRENCH DRESSING

h eat 1 c up v inegar a nd 1 p eeled, c rushed
c love of garlic t o b oiling. Strain, a dd salt,
p epper a nd dry mustard a nd s tore in c orked
b ottle. Add t o oil w henever d ressing is n eeded .

FOR DELICIOUS A ND CRISP CELERY let

s tand in c old w ater t o w hich 1 t easpoon
s ugar p er q uart has b een a dded .

LORRAINE MORAN
TABBULI ( Arabic S alad S upreme)

% c up b urghul # 2
2 l arge b unches o f p arsley ( approximately o ne
q uart w hen f inely c hopped)
c up f inely c hopped f resh m int ( or ~ t o 1 /3
c up d ried m int)
~ b unch g reen o nions, w ith g reen e nds, f inely
c hopped
o r 2 l arge t omatoes, f inely c hopped
1 s mall d ried o nion, f inely c hopped
1 /8 t easpoon c innamon
2 -3 t easpoons s alt
p epper t o t aste
~ c up t o 2 /3 c up f resh l emon j uice
~ c up o live o il
1.

R inse b urghul ( crushed w heat), d rain, t hen
s queeze e xcess w ater o ut. P lace i n l arge
m ixing b owl.

2.

F irst f inely c hop t he p arsley, t hen m int,
t hen g reen o nions a nd t he t omatoes.
P lace
v egetables i n l ayers o n t op o f b urghul i n
t he o rder g iven, l eaving d ried o nions o ne
o ne-half o f t he t op l ayer a nd d iced t omatoes
o n t he o ther h alf.

3.

A dd s easonings t o t he d ried o nions a nd m ix
t horoughly w ith f ingers.
A dd l emon j uice
a nd t oss w ith s poon a nd f ork. J ust b efore
s erving a dd o il a nd t oss t horoughly.

T his i s e aten b y h and b y u sing v ery t ender g rape
l eaves. R omaine l ettuce, o r h ead l ettuce t o
p ick u p t abbuli i n b ite s ize s ervings.
NOTE:
TABBULI may b e p repared 1 -2 h ours a head
o f t ime b y o mitting t omatoes a nd o il. J ust
c over w ith p lastic w rap a nd r efrigerate. A dd
t omatoes a nd o il j ust b efore s erving.

SALLY M. ESTEFAN
TABOLI ( Parsley S alad)
b unches o f e ither t he c urley l eaf o r
f lat l eaf p arsley
3
b unches o f g reen o nions ( scallions)
4
l arge t omatoes
4 -5 l arge l emons
w heat
o il
s alt
3

1.

P lace i n a s mall c ereal b owl, 1~ c ups o f
w heat. Add e nough l ukewarm w ater t o c over
t he w heat. S et a side.

2.

W 3sh a nd r emove e nds a nd s talks o f t he
v egetables.

3.

T ake t he l eaves o ff t he s talks o r t he
p arsley, c hop t hem i nto s mall b its.

4.

C hop t he g reen o nions i nto s mall b its.

5.

C hop t he t omatoes i nto s mall b its a nd
p lace t hem a ll i nto a b owl a nd m ix.

6.

Add t he w heat o nce a ll t he w ater h as b een
s oaked u p a nd m ix.

7.

C ut l emons i n h alf a nd s queeze o ut t he
l emon j uice i nto a g lass. R emove a ll t he
p its, a dd j uice t o t he m ixture.

8.

Add o il a l ittle a t a t ime a nd m ix. T aste
o ften s o y ou d on't l oose t he l emon t aste.

9.

Add s alt t o t aste.
S erves 8 t o 1 0.

ELEANOR T. LEWIS
Me.mbvc., Ve.moCJta.tic. Town Comm-i..:ttee.
PJtu-i.de.n.-t, Ve.moCJta.tic. Wome.n '-6 Club
PRETZEL SALAD
2
1~

3
8
1
1
1
1~

2
1

c ups c rushed p retzels
s ticks m elted b utter
t ablespoons s ugar
o unces c reme c heese s oftened
c up s ugar
s mall c ool w hip
l arge p ackage s trawberry j ello
c ups b oiling w ater
10 o unce p ackages f rozen s trawberries
c an c rushed p ineapple l arge c an u ndrained

1.

M ix c rushed p retzels, b utter a nd s ugar i nto
b aking d ish 9 x13 o r l arge. B ake 7 m inutes
a t 4 00 d egrees.

2.

M ix c reme c heese, 1 c up s ugar a nd c ool w hip
a nd s pread o ver c rust.

3.

M ix s trawberry j ello, b oiling w ater, f rozen
s trawberries, c rushed p ineapple a nd p our
o ver s alad.

4.

R efrigerate a nd l et s et.
a head o f t ime.

C an b e m ade a d ay

TO KEEP FRESH PARSLEY, MINT, AND
WATERCRESS wash t horoughly, s hake off excess water, place in a glass jar, cover a nd
p lace in refrigerator.

ELEANOR LEWIS
Me.mbvr., VemoCJta.tic. Town <.:omma.t.ee
Pk~~dent, VemoCJta.tic. Women'~ Club
MEAT LOAF WELLINGTON
2

p ounds g round b eef
c up m ushroom s oup
c up b read c rumbs
1 e gg, s lightly b eaten
1 /3 c up f inely c hopped o nion
~
t easpoon s alt
~
~

1.

M ix a ll i ngredients t ogether w ell.
S hape i nto a l oaf i n a s hallow b aking
d ish.

2.

B ake f or 1 h our a t 3 75 d egreees.
D rain o ff e xcess l iquid, s aving 3
t ablespoons.

3.

S eparate 1 p ackage r efrigerated c rescent
r olls a nd d rape t hem o ver t he t op o f t he
m eat l oaf.

4.

B 'ake f or 1 5 m inutes m ore o r u ntil r olls
a re g olden b rown.

5.

I f d esired, m ix t he r eserved l iquid, t he
r est o f t he m ushroom s oup, a nd w ater t o
t he d esired t hickness a nd s erve a s s auce.

MARGE SPANO
Me.mbvr, Ve.moCAa-Uc. Women'

6

Club

SAUCE WITH MEAT BALLS AND ITALIAN SAUSAGE
1
1
2
4
~

2
2
1
2

p ound I talian s ausage
p ound g round s irloin
e ggs
s tale s lices o f b read
c up R omano c heese
l arge c ans c rushed t omatoes
t ablespoons c hopped p arsley
c love g arlic, c hopped f ine
c loves g arlic f or s killet
c orn o il
s alt a nd p epper t o t aste
p inch o f b asil { optional)

1.

S immer t omatoes w ith s alt a nd p epper a bout
20 m inutes.

2.

R emove c rust o f b read; w et a nd s queeze a ll
w ater o ut t hroughly.

3.

P lace g round m eat i n b owl w ith e ggs, c heese
p arsley, g arlic f inely c hopped, s alt, p eppe
a nd b read. M ix w ell.

4.

I n s killet, c ut u p t wo c loves o f g arlic w it
e nough o il t o b rown m eat b alls. M ake m eat
b alls, b rown t hem w ell.

5.

B oil s ausage f or 1 0 m inutes i n e nough w ater
t o c over t hem. D rain w ater a nd b rown t hem
o n b oth s ides.

6.

P lace s ausage a nd m eat b alls i n t omato s auc
a nd c ook f or 4 5 m inutes, m ore i f n ecessary.
A ny s auce o f y our c hoice c an b e u sed.

r

BETTY ANN Mc.GRAN

M~mbek, V~moc.k~c.

Town

Committe~

STUFATINO
1~

4
8
~

1
~

1
~

1

p ounds v eal f or s tewing ( cut i n p ieces)
o unce c an m ushrooms ( reserve l iquid)
o unce c an H unts t omato s auce
t easpoon T abasco
t easpoon s alt
t easpoon t hyme
b ay l eaf
c up d iced g reen p epper
c love g arlic

1.

B rown v eal. Add m ushroom l iquid, t omato
s auce, a nd s pices.

2.

C over a nd c ook f or h our a nd a h alf.
m ushrooms a nd h eat g ently.

3.

S erve o ver c ooked r ice o r t hin l inguini.

PHYLLIS GARAVEL
V~c.~ P~e4~d~nt, V~oc.k~c. wom~n'~

Add

Club

STUFFED BEEF ROLLS
p ound s ausage
c up r ice
5 -6 h alves b raciole
~-1 c up c hopped o nion
~-1 c up c hopped g reen p eppers
1
1

1.

B rown s ausage m eat, o nion a nd g reen p epper.
C ook r ice a ccording t o p ackage d irections.

2.

D rain a nd m ix r ice w ith s ausage m ixture.
P lace o n m eat a nd r oll u p.

3.

P lace r emaining m ixture i n b aking d ish,
p lace r olls o n m ixture.

4.

P repare e nveloped g ravy m ix t o p our o ver
m eat r olls. C over a nd b ake a t 3 50 d egrees
f or 4 5 m inutes.

EVIE HORNIG
Memb~, VemoCA~e Women'~

Ctub

BEEF AND CHEESE ROLL

3
1~

2
1
1
1
~

2
~
~
1~
~

s lices b read, c rusl r emoved
p ounds c hopped b eef ( ground b eef i s b est)
e ggs
t easpoon s alt
t ablespoon m elted b utter
t easpoon m ustard
t easpoon f resh g round p epper
t ablespoons g rated o nion
c up f inely c hopped p arsley
l b. m ozzarella c heese, t hinly s liced
c ups t omato s auce
t easpoon t hyme

1.

W et b read, p ress o ut m oisture, a nd add
t o m eat. Add e ggs a nd s pices. M ix w ith
f ingers u ntil w ell b lended.

2.

On w ax p aper, pre~s m eat i nto a t hin
r ectangle. S pread c heese o ver m eat a nd
r oll, b eginning a t n arrow e nd a nd u s1ng
p aper t o l ift m eat.

· 3.

P lace r oll i n s hallow b aking d ish. B rush
w ith b utter. B ake i n p reheated o ven
( 375 d egrees) f or 4 5 t o 5 0 minut~s. S erve
w ith t omato s auce

Bake: T o c ook b y d ry h eat, u sually i n t he o ven.
W hen a pplied t o m eats a nd v egetables, t his i s
c alled roaatin&.
Barbecue: T o r oast m eats v ery s lowly o n a s pit o r
r ack o ver b eat, b asting w ith a s easoned s auce.
Baste: T o m oisten foods while cooking, w ith m eat
d rippinp, m elted f at, o r s auces, t o p revent d rying
a nd t o a dd ftavor.
Blanch: T o r emove s kins f rom f ruits, v egetables, o r
n uts b y l etting t hem s tand i n b oiling w ater u ntil
a kina p eel off easily.
Blend: T o m ix t horouchly t wo o r m ore i nlfedients.

EVIE HORNIG
M~mb~, V~moCAatie Wom~n'~

Club

BAKED VEAL CUTLETS
8 v eal c utlets ( no b ones)
2 c ups f lour, s easoned w ith s alt, p epper, d ash
o f s weet b asil
2 e ggs, b eaten w ith a l ittle m ilk
2 c ups c racker m eal, s easoned s ame a s f lour

1.

D ry c utlets, D ip 1 n s easoned f lour, t hen
i n b eaten e gg, t hen i n c racker m eal.
R efrigerate f or 1 5 m inuLes.

2.

B rown q uickly i n s killet, u sing m inimal
a mount o f s hortening.

3.

P lace i n g reased p an o r c asserole a nd c over
w ith s auce.

4.

B ake a t 3 75 d egrees f or 5 0 m inutes.

SAUCE
1 c an c rushed I talian t omatoes
1 l arge o nion
~

green

p epper, d iced

1 c love m inced g arlic o r 1 t ablespoon g arlic

p owder
d ash o regano
1.

S aute o nion a nd g reen p epper.
a dd t omatoes a nd s pices.

When s oft,

2.

P our o ver c utlets b efore b aking.

IRENE KING

Memb~, Vemo~atie

Town Committee

OLD FASHIONED CABBAGE ROLLS
2
1
1
8
1
1
1

c ups c ooked r ice
l arge o nion
m edium h ead o f c abbage
s trips o f b acon
p ound g round b eef
t easpoon s alt
10~ o unce c an c ondensed t omato s oup
s mall c an s auerkraut

l.

D ilute s oup w ith o ne c up o f w ater.

2.

C ut o ff b ottom o f c abbage, a bout l i nch
a nd r emove e ntire c ase. R emove d amaged
l eaves, r inse a nd p lace h ead i nto s alted
b oiling w ater. R eturn t o b oil a nd s immer
5 m inutes. R emove f rom h eat, l et s tand
f or 25 m inutes. D rain. C ool u ntil e asily
h andled.

3.

D ice b acon a nd f ry u ntil b rowned.
a ll g rease, e xcept 2 t ablespoons.
o nion a nd s aute u ntil t ender.

4.

Add~

5.

F ill e ach c abbage l eaf w ith m ixture.

6.

C over b ottom o f r oasting p an w ith h alf o f
t omato s oup. P lace a f ew c abbage l eaves o n
t op o f t hat, c hopped i n 2 -inch p ieces. P lace
c abbage r olls o n t op o f t hat. S prinkle w ith
b acon a nd o nion.

~

' 7.

P our o ff
Add d iced

o f b acon m ixture with~ t easpoon s alt,
d ash o f p epper, a nd g round b eef t o c ooked
r ice. M ix w ell.

P our r emaining t omato s oup o n t op. Add
s auerkraut. S immer u ntil s oft. P ut d ots
o f b utter o n t op.

MARY VYER
MotheA on Ma.yOll. Vyvc.

ROAST SPRING LAMB
l c love g arlic
4 l b. l eg o f l amb
s alt a nd p epper t o t aste
1.

T ake s kin o ff.

2.

Add s alt a nd p epper. S lit w ith k nife,
p lace c love o f g arlic i n s lit.

3.

P ut a l ittle w ater i n b ottom o f p an.

4.

B ake i n o ven a t 3 25 d egrees f or a pproximately 2 h ours. T urn r oast t o b rown .

.\.fARGE SPANO
,\fembeA, Vemoc.Jtilic. Women' .6 C lub

VENISON STEAK
s teak
w hite v inegar
o live o il
o nions
g reen o r r ed p eppers
m ushrooms
g arlic
s alt a nd p epper t o t aste
s herry w ine
l.

S alt b oth s ides o f s teak, c over w ith
v inegar. L et s tand f or o ne h our, t hen
p at d ry.

2.

P ut s teak i n s killet w ith o live o il,
b rown b oth s ides.

3.

Add o nions, p eppers, m ushrooms, a nd l oads
o f g arlic. C ook t o t aste. S alt, h ot o r
b lack p epper t o t aste.

4.

Add o ne c up o f s herry w ine.

,I

MARJORIE SPANO
Me.mbVt, Ve.moCJta..tic.. Women' .6 Cfub
BAKED CHICKEN CACCIATORE
6
1
1
1
4
2
1
2
~

C hicken l egs ( or a ny d esired p arts)
p ound I talian s ausage
p ound m ushrooms, f resh, p referred
l arge c an c rushed t omatoes
l arge p eppers
c loves g arlic
t easpoon o regano
t easpoons c hopped f resh p arsley
c up w hite w ine
c ooking o il

1.

P lace t omatoes i n s aucepan w ith o regano,
p arsley, s alt a nd p epper t o t aste, c ook
o ne h alf h our o n l ow h eat.

2.

B oil s ausage t en m inutes r emove f rom
c ut i n 2 i nch p ieces. W ash a nd p eel
m ushrooms. R emove s kin a nd f at f rom
w ash a nd p at d ry.
P lace i n r oasting

3.

A dd e nough o il t o c oat c hicken, c hop g arlic,
s alt a nd p epper, m ix w ell. A bout 2 0 m inutes
a fter c hicken h as b aked a dd s ausage a nd m ushrooms.

4.

When t hey b egin t o b rown, r emove e xcess f at,
a dd w ine. B ake u ntil t hey b egin t o g et t ender.

5.

A dd t omatoes, b ake a bout 1 0 m inutes m ore. I n
t he m eantime i n s killet, f ry p eppers w hich
h ave b een c ut i n o ne i nch s trips w ith o ne
c love o f g ar l ie c ut u p a nd 3.dd e nough o il t o k eep
t hem c risp a nd t ender. D iscard o il a nd g arlic,
a dd p eppers t o r oasting p an, m ix g ently.

w ater,
f resh
c hicken,
p an.

RUTH FENSTER

Wi6e, Ph..i.Up FeM.tvr., Cha..Vr.man BoaJc.d o6 E duc.mon
Membvc., Vemoc.~tmc. Women' -6 Club

BAKED CHICKEN
1 c up r aw r ice
1 c an c ream o f m ushroom s oup
1 3 p ound c hicken, c ut i n p ieces
~ c up w ater
1 c up o range j uice
1 p ackage d ehydrated o nion s oup
1.

S pread r ice o ver b ottom o f l arge a irtight
c asserole.

2.

M ix m ushroom s oup, w ater a nd j uice a nd p our
o ver r ice. R oll c hicken i n s oup m ix.

3.

P lace i n c asserole, c over w ith s nug c over
a nd b ake i n s low o ven 3 25 d eqrees f or 1~ h ours.

LAWRENCE M. RicFBERG
S tate Rep~ruenta.tive, 10 8th Vi-6tJtic.t

CHICKEN OREGANO - MAE
1
~

~

1
1
1
1
1
~

f ryer, d isjointed
c up o il
f resh t omatoes, d iced
4 o unce c an m ushrooms a nd j uice
t ablespoon o regano a nd/or d ill w eed
c hopped o nion
c love m inced g arlic
t easpoon s alt
t easpoon p epper

1 . C oat c hicken i n h ot o il i n s killet u ntil
b rown.
2 . Add o nion a nd g arlic, c ook f or 3 m inutes.
3 . Add r emaining i ngredients, c ook s lowly f or
4 5 m inutes.
4.

( Optional) a dd ~ c up w hite w ine o r c hicken
b roth f or ' chicken m arengo'.

VINCENT A. IOVINO
V~c~ Cha~man, V~moek~c

Town

Comm~tt~~

CHICKEN WITH MUSHROOMS
2
3
1
1
1
~

1
3
~

1
~

2 -pound b roilers, s plit
t ablespoons c live o il
t easpoon s alt
o r 2 c loves o f g arlic
b ay l eaf
t easpoon d ried t hyme
t ablespoon t omato p aste
t ablespoons M adeira o r o ther w ine
p ound f resh m ushrooms
l emon
c up c hicken s tock
b utter

1.

S aute t he c hicken i n a c overed p an w ith o live
o il, s alt, g arlic, b ay l eaf, . and t hyme. T urn
u ntil w ell b rowned. R emove c hicken a nd t he
e xcessive o il.

2.

S aute m ushrooms l ightly i n b utter.

3.

S tir i n t omato p aste, w ine, l emon j uice, a nd
s tock. R eturn c hicken t o p an. S immer f or 1 5
m inutes o r m ore, i f n eeded.
S erve w ith b utter n oodles.

Boll: Brin~ t o b oilinl, o r bTing t o a b oil, s ignifies
t he s tep b efore c ooking. Y ou'll k now t hat w ater o r
a ny l iquid is r eaching t hat p oint w hen b ubbles
a ppear a t t he b ottom, r ise t o t he t op, a nd t hen
b reak . Whc;n a ll l iquid i s i n m otion, i t h as c ome t o
a b oil. B oil m eans t o c ook a t t he b oiling p oint.
W hen t his p oint i s r eached, a djust h eat t o m aintain
it . B oil T epidly m eans t he p oint a t w hich l iquid
goes i nto r apid m otion ; t he s urface b reab i nto
s mall l umpy w aves. F ull, r ollinl b oil m eans t he
p oint a t w hich t he l iquid r ises i n t he p an, then
t umbles i nto w aves t hat c an 't b e s tirred d own.
B raise: T o b rown m eat o r v egetables i n a s mall
a mount o f h ot f at a nd c ook s lowly, t ightly c overed.
I n s ome r ecipes, y ou a dd o ther l iquids a fter t he
i nitial b rowning.
Broil: T o c ook d irectly u nder a f lame o r heatin&
u nit o r o ver a n o pen fire o r g rill.

ROSE ANN KRUSE
SeCAetaAy

Mayo~·~

GLAZED CORNISH GAME HENS
6
~
~

1
2

C ornish H ens
s alt a nd p epper
c up m elted b utter
c up d ry w hite w ine
c an ( 12 o unce) a pricot n ectar
t easpoons a romatic b itters

1.

D efrost g ame h ens, r emove g iblets. S prinkle
i nside a nd o ut w ith s alt a nd p epper; t russ
a nd p lace o n f oil i n a s hallow r oasting p an.

2.

C ombine r emaining i ngredients.
o ver g ame h ens.

3.

R oast i n p re-heated m oderate o ven ( 350 d egre
f or 4 5 t o 5 0 m inutes o r u ntil g ames h ens a re
t ender, b rushing e very 10 m inutes w ith g laze

B rush g laze

LILIJA RINVER
Memb~, VemoCA~e Women'~

Club

CHICKEN EXOTICA
3 p ounds f rying c hicken c ut u p
c up s oy s auce
1 c up d ry r ed w ine
2 t ablespoons b rown s ugar

~

1.

M ix s oy s auce, w ine a nd s ugar t horoughly a nd
p our o ver c hicken p ieces i n s hallow c asserol
C over a nd l et s tand i n r efrigerator f or 2 4
h ours, t urning o nce.

2.

P lace c overed c asserole i n 3 50 d egree o ven
f or o ne h our. C over c an b e r emoved i n l ast
1 5 m inutes t o s omewhat r educe t he s auce.

3.

S erve o ver a m ound o f s teamed r ice, w ith a
f resh g reen v egetable. S erves 4 .

LA(l)RENCE M. RIEFBERG
S tate Rep~~entative, 108th

V~~~et

CHICKEN RIEFBERG
B oneless c hicken
S tuffing m ix
C ream o f C hicken s oup
1.

M ake s tuffing a ccording t o d irections o n
p ackage. P lace s tuffing i n c hicken.

2.

P our c ream o f c hicken s oup o ver c hicken.

3.

C over w ith f oil a nd b ake a t 3 50 d egrees
f orty-five m inutes.

4.

U ncover a nd c ook f or t en m inutes. S erve.

LILA LEOPOLV
BAKED CHICKEN L'ORANGE

~

2
2
2

M edium s ize c hicken c ut i nto p arts
j uice o f o ne l arge o range
p eel h alf o f o range - cut i nto t hin s trips
t easpoon s alt
d ash o f f reshly g round b lack p epper
g arlic c loves - crushed
t ablespoons b utter
t ablespoons s weet I talian v ermouth

1.

W ipe c hicken c lean. M elt h alf o f t he
b utter i n b ottom o f a s hallow b aking d ish.
P lace c hicken s kin s ide d own i n d ish.

2.

D istribute s lice o range r ind, s alt, p epper,
b its o f g arlic o ver t op a nd t hen p our
o range j uice m ixed w ith v ermouth. D ot
w ith r emaining b utter.

3.

P lace i n 3 50 d egree o ven, b ake a t l east
o ne h our ( baste e very 1 5 m inutes a nd t urn
a t l east 2 t imes.

4.

L ower h eat t o 3 00 d egrees a nd b ake a nother
1 5-20 m inutes.
I f n ecessary m ore o range
j uice a nd v ermouth m ay b e a dded t o k eep
c hicken p leasantly m oist.

MARY ANN VORAN

Cha.JJc.pVL6on, VemoCJr.aU.c Town Committee
I RISH CHICKEN
3
~
~
~
~

1
~

l arge w hole c hicken b reasts
s alt a nd p epper
c up a ll-purpose f lour
c up b utter o r m argarine
c up v egetable o il
p ound f resh m ushrooms, s liced
c up c anned c hicken b roth
c up B ailey's I rish c ream
h ot c ooked n oodles

1.

S kin a nd b one c hicken b reasts. P lace
e ach b reast b etween t wo s heets o f wax
p aper. W ith f lat s ide o f w ooden m allet,
p ound e ach b reast t o a n e ven ~ i nch
t hickness.

2.

S prinkle e ach b reast w ith s ome s alt a nd
p epper. T hen d ust b ost s ides o f b reasts
w ith s ome f lour.
R eserve 2 t ablespoons
f lour f or t he s auce.

3.

I n a l arge s killet o ver m edium h eat, m elt
1 t ablespoon b utter w ith 1 t ablespoon o il.
S aute c hicken b reasts, a f ew a t a t ime,
u ntil g olden b rown, a dding m ore b utter a nd
o il a s n eeded. R emove b reasts t o p late a s
t hey b rown.

4.

When a ll b reasts a re b rowned, a dd m ushrooms
t o s killet. C ook u ntil j ust t ender. S tir
i n 2 t ablespoons o f f lour u ntil w ell m ixed.
G radually s tir i n c hicken b roth. C ook u ntil s auce t hickens. S tir i n I rish c ream
a nd h eat u ntil s auce b ubbles. T aste a nd
a dd s alt i f n ecessary.

5.

A rrange c hicken o ver n oodles, s poon s ome
s auce o n t op. P ass r emaining s auce.

s triped bass

MARION SMITH
W-i..6e, Rona.i.d Sm.u.h, VemoCJta..ti.c. Town Comm,{;t;te.e

v-<.c.e

P~e¢-i..dent,

VemoCJta..ti.c.

Women'~

e tub

F ILLET OF SOLE BERCY
1 3/4 p ounds s ole o r f lounder f illets
w ith s kin r emoved
~
t easpoon s alt
f reshly g round p epper
3
s callions, f inely c hopped
2
t ablespoons p arsley, f inely c hopped
~
c up o f w hite w ine
2
t ablespoons b utter
1.

S eason f ish w ith s alt a nd p epper. B utter
a l arge b aking d ish. A dd t he s callions
a nd p arsley. A dd w ine a nd p lace t he d ish
i n a 3 50 d egree o ven f or 5 m inutes.

2.

R emove d ish f rom t he o ven. A rrange f illets
i n a s ingle l ayer i n t he d ish, t op w ith
p ats o f b utter. C over t he f ish w ith a luminum
f oil.
P lace i n o ven f or 1 5 m inutes.

3.

R emove p aper. D rain o ff t he p oaching
l iquid a nd p lace u nder b roiler f or 2 m inutes.
S erve h ot.
S erves 4 .

EVIE HORNIG
.MembM, VemoCJta..U.c.

Women'~

Cfub

F ISH STEW
~

1
2
1
1
1
1
~
~

c up t hinly s liced c elery
c love g arlic m inced
t ablespoons b utter
c an c ream o f o nion s oup
c an o f w ater
p ound o f e ither f lounder, h addock o r h alibut
c up o r 3 t omatoes s kinned a nd c ut u p
c up w hite w ine
t easpoon t hyme

1.

I n a l arge s aucepan, s aute c elery, g arlic
i n b utter u ntil t ender.

2.

S tir i n r emaining i ngredients, c over a nd c ook
o ver l ow h eat f or 2 0-25 m inutes o r u ntil f ish
f lakes e asily w ith f ork.

MARJ O SPANO
RIE
Memb ek , Vemoek~e

Women'~

Club

SHRIM CREOLE
P
3 T a blespoon c ooking o il
2 M dium g reen s weet p eppers, d iced
e
1 T ab lespoon c hopped p arsley
7 t o 8 o u nces c ooked s h rimp, f resh o r c hopped
2 M dium o nions, t hinl y s liced
e
1 8 o unce c an t omato s auce
3 /4 c up w ater
8 o unces m ushrooms, f resh p referred b ut
c a n n ed m ay b e s ubstituted
s a lt a nd p epper
1.

P la ce o il, o n i ons a nd p eppers i n s aucepan
o ve r l ow h eat; c ook a bout 1 0 m inutes o r
u ntil o nions a re t ender a nd y ellow. Do n ot
l et t hem b rown o r t he f lavor w ill b e d estroyed.

2.

Add t omato s auce a nd w ater; b ring t o a b oil.
A dd p arsley a nd m ushrooms ( if f resh t hey m ust
b e w ashed a nd p eeled). C ut u p i n s mall p ieces.
S immer a bout ~ h our; a dd s hrimp; s immer 5
m inutes m ore.

3.

S eason w ith s alt a nd p epper t o t aste.
Makes 4 s ervings

TO AVOID UNPLEASANT ODORS WHILE
COOKING FISH c over w ith b rowned b utter
o r l emon j uice .

TO CUT FRESH BREAD EASILY c ut w ith a h ot
k nife .

VINCENT A. IOVINO
V-i..c.e Cha..UC.man, VemoCJr.a.:ti.c. Town Comm-i..:t:te.e

SCALLOPS CACCIATORE
1
1
~

1
1
1
8
~
1~
~

2
2

M edium o nion q uartered
M edium g reen p epper q uarted
c up o il
c love g arlic
p ound s callops
c an t omatoes d rained
o unces c an t omatoe s auce
c up d ry w hite w ine
t easpoon s alt
t easpoon p epper
b ay l eaves
t ablespoons p arsley c hopped

1.

C hop o nion, p epper a nd g arlic. H eat o il
a nd c ook s callops 5 m inutes. R emove, a dd
c hopped m ixture t urn h eat l ow a nd c ook
3 m inutes.

2.

Add s callops, t omatoes, s auce, w ine, s alt
a nd p epper, b ay l eaves. S immer 5 m inutes.
R emove b ay l eaves a nd s prinkle o n p arsley.
S erves f our.

T O M AKE RICE WHITER A ND M ORE FLUFFY
a dd 1 teaspoon l emon j uice t o each q uart o f
w ater w hile c ooking.

LENA 1X•JYER
F ISH WITH CAPER SAUCE

%
2
2
~
~

t o 1 p ound w hite f ish f illets ( flounder,
s ea t rout, B oston b luefish, h alibut e tc.)
t ablespoons b utter
t ablespoons o live o il
c up m ilk
c up f lour

SAUCE:
2
1
1
2

t ablespoons c apers, w hole o r d iced
t ablespoon b utter
t ablespoon r ed-wine v inegar
t easpoons d ried p arsley

1.

I n a l arge f rying p an, h eat b utter a nd
o live o il.

2.

D ip f ish f illets i n m ilk, t hen f lour.

3.

W hen o il i s h ot, p lace t he f ish i n t he
p an a nd g ently b rown b oth s ides.

TO MAKE THE SAUCE:
1.

H eat t he c apers o ver m oderate h eat w ith
b utter, v inegar a nd p arsley.

2.

M ix w ell, j ust u ntil b utter i s m elted,
a nd p our o ver t he f ish .

LAURA PARILLE
SCALLOP SEVICHE

1
~
~
~

p ound f resh b ay s callops
m edium t omato, p eeled , s eeded a nd c hopped
f ine
m edium o nion, c hopped
c up l ime j uice
c up o range J Uice
t easpoon T abasco s auce, o r t o t aste
s alt t o t aste
p inch o f d ried g round c hili p epper

1.

R inse s callops i n c old w ater a nd p at d r y .

2.

P ut i n a g lass o r c eramic d ish a nd a d d
t he r emaining i ngredients.

3.

R efrigerate o vernight o r a t l east 4 h ours.
S erve i n c hilled s herbet g lasses.

CAROLE TORCASO
Membvr. Common Counc.il, Th.VC.d WaAd

EGGPLANT PARMESAN OR ROMANO
2
3
1~

m edium s ize e ggplants
e ggs
q uart I talian t omato s auce
I talian f lavored b read c rumbs
m ozzarella c heese
p armesan o r r omano c heese ( grated)

1.

S lice e ggplants ( thin) w ith a n e lectric k nife
t o h ave u niform s lices. L eave p eel o n.

2.

S oak s lices i n v ery c old w ater f or 2 h ours.
D rain a nd p ress a ll w ater. o ut.

3.

D ip e ach s lice i n e gg a nd b readcrumbs a nd
f ry i n h ot o il u ntil b rown.

4.

P lace b rowned s lices i n o blong b aking d ish
t hat h as a s mall a mount o f t omato .sauce
c overing b ottom. When s lices c over d ish
b ottom, c over w ith t omato s auce. S prinkle
w ith c heese. B uild 4 t o 6 l ayers. S pread
s auce a nd m ozzarella c heese o n t op,

5,

B ake f or 3 0 m inutes a t 3 25 d egrees. L et
c ool t o m ake c utting 3 i nch square~ e asier
f or s erving.

TO SKIN A TOMATO EASILY p lace a fork
t hrough t he s tem e nd, p lunge i nto b oiling
w ater a nd t hen i nto c old w ater. O r h old o ver
d irect heat. Break skin at b lossom e nd a nd
p eel skin back.

MARION SMITH
Vice P~~ident, Vemoekatie

Women'~

C£ub

I

OIGNONS GLACES (GLAZED ONIONS)
1 8 S mall w hite o nions, p eeled
2 t ablespoons b utter
1 t ablespoon o live o il o r v egetable o il
~
t easpoon s alt
f reshly g round p epper
1 b ay l eaf
~
c up c hicken b roth
2 t ablespoons w hite v ermouth
2 t ablespoons f inely c hopped p arsley
1.

C ut a c ross i n t he r oot e nd o f e ach o nion
t o p revent c enter f rom f alling f rom o nion.

2.

B rown o nions i n b utter a nd o il. S eason
w ith s alt a nd p epper.
P lace o nions w ith
t heir c ooking b utter i nto a b aking d ish.

3.

A dd b ay l eaf, c hicken b roth a nd v ermouth.
C over a nd c ontinue c ooking i n 3 50 d egree
o ven f or 1 h our.

4.

T urn o nions e very 2 0 m inutes.
w ith p arsley. S erve h ot.

EVIE HORNIG
Vemoekatie

Memb~,

Women'~

G arnish

C£ub

CHEESE COATED BAKED POTATOES
6 m edium p otatoes
l e gg y olk, b eaten
~ c up ( 4 o z) g rated S wiss c heese
l c up f ine d ry b read c rumbs
l t easpoon s alt
l t easpoon w hite p epper
b utter o r m argarine
l.

B utter b aking d ish j ust l arge e nough f or
p otatoes. P eel, w ash a nd d ry p otatoes.

2.

D ip p otatoes i n e gg, R oll i n g rated c heese
a nd t hen i n b read c rumbs.

3.

B ake a t 4 50 d egrees f or l h our o r u ntil
c risp a nd g olden o n o utside a nd s oft i nside

r

RUTH FENSTER
W~6e, Ph~p Fe~tek, C~man, Bo~d
Membek, Vemoekatie Women'~ Club

o6 Edueation

SPINACH LASAGNA
1
1~

1 /8

%
1
1
l
l

p ound R icotta c heese
c ups s hredded m ozzarella
t easpoon o regano
t easpoon o regano
10 ounc~ p ackage f rozen c hopped s pinach
p ackage l asagna n oodles ( don't c ookJ
e gg
2 l b. j ar m arinara s auce

l.

D efrost s pinach. P our o ff l iquid i nto c up.
Add w ater t o m ake 1 c up l iquid.

2.

B eat e gg.
mozza~ella,

M ix w ith s pinach, r icotta,
_and s pices.

~

c up

3.

Gr~ase 1 3x9 p an.
P ut i n l ayer o f s auce,
l ayer - of r aw n oodles, l ayer c heese. R epeat
l ayers. T op w ith r emaining m ozzarella.
P our s pinach w ater o n t op. C over w ith f oil.

4.

B ake a t 3 50 d egrees f or l h our a nd 1 5
m inutes. S erves 8 t o 1 0.

LILA LEOPOLV
CHICK PEAS REMOULADE
2
3
1
1
1

2

~

1.

c ups c hick p eas (1 - #2 c an)
a nchovy f ilets - (mashed o r m inced)
g arlic c love ( minced)
t ablespoon c apers ( chopped)
t easpoon s hallots o r s callions ( chopped)
t ablespoons p arsley ( chopped)
c up m ayonnaise
s alt
p epper
s queeze o f l emon ( optional)
M ix a ll i ngredients t ogether a nd c hill

L ooks w ell p laced o n c abbage l eaves.

ALICE WENZLER
M~mbek, V~moctatie Wom~n·~

C£ub

SAMBUCA CARROTS
4 -6 p eeled c arrots
c up w ater
t easpoon s ugar
t easpoon ~alt
2 -3 t ablespoons b utter
~
~
~

1.

P eel a nd c ut o r s lice c arrots. Add t o
b oiling w ater, s ugar a nd s alt. C over
a nd r educe t o s immer. C ook 5 t o 10
m inutes u ntil d one.

2.

Adn b utter, r aise h eat. C ook u ncovered
u ntil a lmost a ll l iquid h as e vaporated.

3.

A dd s ambuca a bout ~ c up, b oil r apidly
u ntil s yrupy. Add m ore s ambuca f or
s tronger f lavor.

RUTH FENSTER

W.£6~. P hilip F~Mtek, ChaA.Jc.man BoaJtd
M~bek V~moctatic. lt'om~n '~ C£ub

o6

E dueatior,

CARROT RING
1
~

1

2
1
1

l
1~

1
~

~

2

c up s hortening
c up d ark b rown s ugar
t ablespoon c old w ater
b eaten e gg y olks
c up c ooked m ashed c arrots o r
2 j ars b aby f ood c arrots
t ablespoon v anilla
t easpoon s alt
c up f lour
t ablespoon l emon j uice
t easpoon b aking s oda
t easpoon b aking p owder
s tiffy b eaten e gg w hites

l.

I n l arge b owl, m ix a ll i ngredients
e xcept b aking s oda, b aking p owder, a nd
e gg w hites. M ix t hroughly.

2.

Add r emaining t hree i ngredients.

3.

B ake i n b readed 2 q uart r ing m old a t 3 50
d egrees a bout 4 5 m inutes. C enter c an b e
f illed w ith v egetables. F reezes w ell.

JOAN R. SOVERSTROM
Me.mbVt, Ve.moc.Jta.tic.. Town Comm.i..tt.e.e.
t o the. May 01c.

A-6.6-Wta.n;t

SWEET POTATO-CASHEW BAKE
~

1 /3
~

2
1
3

c up p acked b rown s ugar
c up b roken c ashews
t easpoon g rour.d g inger
p ounds s weet p otatoes, c ooked, p eeled,
c ut i nto t hick p ieces
8 o unce c an p each s lices, w ell d rained
t ablespoons b utter o r m argarine

1.

C ombine b rown s ugar, c ashews, g inger, a nd
1 /2 t easpoon s alt.

2.

I n 10X6X2 i nch b aking d ish, l ayer h alf o f
t he s weet p otatoes, h alf t he p each s lices,
a nd h alf t he b rown s ugar m ixture. R epeat
l ayers. D ot w ith b utter o r m argarine.

3.

B ake c overed f or 3 0 m inutP.s a t 3 50 d egrees.

4.

U ncover.

5.

S poon s yrup o ver p otato m ixture b efore
s erving. G arnish w ith a dditional c ashews
i f d esired. S erves 6 t o 8 .

B ake f or a dditional 1 0 m inutes.

TO REMOVE VEGETABLE STAINS FROM
HANDS r ub t hem w ith a slice o f l emon.

T O RESTORE SWEETNESS IN O LD
VEGETABLES add a l ittle sugar t o w ater w hile
c ooking.

I

ELEANOR LEWIS

P~~~~d~nt, V~mo~atie Women'~ Club
M~mb~, V~mo~atie Town Committ~e

BROCCOLI CASSEROLE
2 p ackages c hopped b roccoli o r 1 b unch
1 s tick b utter
~ p ound V elveeta c heese, s liced
1 s tack c rushed R itz c rackers
1.

C ook a nd d rain b roccoli.
c asserole.

P lace i n b uttered

2.

D ot with~ s tick b utter.
o ver b roccoli.

S pread V elvetta

3.

C over c heese l ayer w ith c rushed R itz c rackers.
D ot w ith r emaining ~ s tick b utter.

4.

B ake a t 3 50 d egrees f or 20 t o 3 0 m inutes.
S erves 6 t o 8 .

a d ash of h erbs; t ake a c up of this a nd a p ound of t hat-and y ou
m akings f or t hat d i sh of m agic . § M odern h omemakers t hink of
s serole a s a c ombination of p rotein ( meat, f ish, p oultry,
c heese), a n e xtender l ike p asta o r r ice , b ound t ogether
a uce. T hough t he i ngredients r etain t heir d istinctive f la
r , t hey g ive n ew f lavor t o e ach o ther, s o t hat e very c asrole i s a s avory s urprise. A nd s ince t he c asserole i s
a ke-and-serve d ish, t here's l ess t rouble s erving, l e
a shing u p t o d o a fterward. § N ot a ll c asseroles a
a in d ishes, h owever. B et y ou d idn't k now t hat
• '"vu,,u b ake b read i n a c asserole. A nd h ave y ou
, .,.,.,r,.;,;,,.,rl t hat t hose d esserts y ou b ake i n a
m ight r ightly b e c alled c ossero
t hem a ll a nd s ee for yourself. _ __ ,

EVIE HORNIG
Me.mbVt, Ve.moCJta.tic. Women' ..6 Club
CHICKEN MUSHROOM CASSEROLE
8 -10 c hicken b reasts a nd/or t highs
2 t ablespoons b utter c ut i nto b its
s weet p epper f lakes
s alt a nd f reshly g round p epper
1 10~ o unce c an c ream o f c hicken s oup
2 /3 c up w hite w ine
1 4 o unce c an, w hole o r s liced m ushrooms,
d rained
~ c up g ood P armesan c heese
1.

P re-heat o ven t o 3 50 d egrees.

2.

P lace c hicken i n l arge b aking p an a nd
S prinkle w ith p epper
d ot w ith b utter.
f lakes, s alt a nd g round p epper.

3.

M ix t ogether s oup a nd w ine m ushrooms i n
b owl a nd p our o ver c hicken. T op w ith
P armesan c heese.

4.

B ake u ncovered 4 5-60 m inutes.
S erve w ith r ice, n oodles, o r p otatoes.
S erves s ix t o e ight.

Cream: T o b eat s hortening u ntil s mooth, c reamy,
a nd l ight , w ith w ooden s poon o r b eater . U sually
a pplied t o s hortening w hen c ombined w ith s ugar;
e.g., i n m aking c akes .
Cube: T o c ut a s olid i nto l ittle c ubes f rom a bout
\11 i nch t o 1 i nch .
Dice: T o c ube , b ut m ake t he c ubes s maller-less
t han Yl i nch.
Flambe: T o c over a f ood w ith b randy o r c ognac,
e tc. ; t hen l ight , a nd s erve f laming.
Fold: T o c ombine t wo i ngredients-more o ften t han
n ot , b eaten e gg w h i tes a nd b atter-very g ently w ith
a w ire w hisk o r r ubber s craper, u sing a n u nder-andover m otion , u ntil t horoughly m ixed .
Fricassee: T o b raise f owl , v eal, o r o ther m eat , c ut
i nto p ieces, i n a s mall a mount o f l iquid .
Glace: T o c oat w ith a t hin s ugar s yrup c ooked t o
t he c rack s tage .
Glaze: T o c over w ith a spic ; t o c oat w ith a t hin
s ugar s yrup ; t o c over w ith m elted f ruit j~lly.

r

EVONNE MORGAVO
EGGPLM~T

1
2
~

1
1
1
~

AND BEEF BAKE

m edium e ggplant, c ut i n ~ i nch s lices
t ablespoons b utter
p ound g round b eef
t ablespoon p arsley
s mall o nion, c hopped
s mall c an t omato s auce
c up w ater
s alt a nd p epper t o t aste

1.

S aute s alted e ggplant i n b utter u ntil
g olden b rown. R emove f rom p an a nd s et
a side.

2.

B rown m eat i n s ame p an. S tir i n p arsley,
o nion, p epper, t omatoe s auce, a nd s easonings.

3.

I n c asserole d ish, p ut l ayer o f e ggplant
t hen m eat s auce t hen r emaining e ggplant.

4.

B ake u ncovered i n o ven a t 3 50 d egrees f or
3 0 m inutes.

EVONNE MORGAVO
MACARONI CASSEROLE DELUXE
p ound g round c huck
c ups m acaroni ( before c ooking)
1
m edium o nion, c hopped
1 0 o unces c heddar c heese
1
m edium g reen p epper, c hopped
8 o unces m ushrooms, s auteed
1 l arge c an ( 16 o unces) t omatoes
s alt a nd p epper t o t aste
1

2

1.

B rown c huck, a dd o nions a nd c ook u ntil
t ender. A dd g reen p epper, m ushrooms
a nd c ooked m acaroni.

2.

R emove f rom h eat t o l arge m ixing b owl.
A dd c heese, s liced, a nd s tir s o c heese
s preads e venly. A dd t omatoes a nd s easonings.

3.

P lace i n c asserole d ish a nd b ake a t 3 50
d egrees f or 3 0 m inutes.

LINVA VASILVA
W~6e,

Councilman

SeCJtetM.y,

Jo~eph

VaSi!va, Couneilman a t
Cfub

L~ge

VemoCJt~e Women'~

SAUSAGE-BEAN CASSEROLE

~

8
~
~
~
~
~

L ima B eans ( 16 o unces)
B aked B eans ( 60 o unces)
K idney B eans ( 45 o unces)
c up c hopped o nions
o unce t omato s auce
c up k etchup
c up b rown s ugar
t ablespoon s alt
t easpoon p epper
t easpoon d ry m ustard

1.

D rain L ima B eans, B aked B eans a nd K idney
B eans. M ix a ll t hree i nto larg~ c asserole.

2.

C ooked s ausage c hunks o r p ieces o f c ooked
ham c an b e a dded t o b ean m ixture.
( Aprox.
1 p ound s ausage a nd o r ~ p ound c ubed ham
i s o ptional) .

3.

S tir r emaining i ngredients t ogether i n a
s mall b owl.

4.

P our t his m ixture a nd f old i n g ently o ver
b ean m ixture. B ake u ncovered a t 3 75 d egrees
f or o ne h our. S erves 1 0 -·15.

Grate: T o t ear o ff c aanre-to-fine l'&rticles o f f ood
w ith a h and &rater o r m echanical device.
J ulienne: T o c ut p otatoes o r v qetables i nto m atchlike sticks.
Knead: T o w ork a nd p ress d ough h ard w ith t he
h eels o f y our h ands, !!0 t he dou&h becomes atretched
a nd e lastic. UauaUy d one t o b read a nd o ther y eaat

dou&ha.

Marinate: T o a oak food, m ainly m eat, i n a cid a uch
a a l emon j uice o r t omato j uice, o r i n a n o il-acid
m ixture l ike F rench dresaing.
Pan·broll: T o c ook, u ncovered, o n a h ot a urface,
uawally a akillet. T he f at ia p oured off u i t a ccumulates.

BETTY SHEA

W.i6 e. o6 C,{;ty TJc. e.MU/l. V t Pa.td S he.a.
Me.mbVt, Ve.moCJta.tic.. Wome.n '..o C.lub
SPANISH R ICE
!>;

%
1

P ound C heese
M edium o nion
2 8 o unce c an t omatoes
15 o unce c an t omatoes
c up r egular r ice u ncooked
c up w ater

1 . G rease l arge c asserole d ish.
a nd o nion i nto c asserole.

G rate c heese

2 . A dd r emaining i ngredients m ix w ell.
D ot
o ne t ablespoon b utter, c over a nd b ake a t
3 50 d egrees f or 3 0 m inutes.
3 . S tir 2 o r 3 t imes w hile c ooking. R emove
c over a nd c ontinue t o b ake a nother 4 0-60
m inutes.

MARY SABAS
s.<...otVt o6 Ma.yOJc. Ja.me...o VyVt

KIELBASA CASSEROLE
~

2
3
2
1

p ound s liced ( 3/8") t hick K ielbasa
l arge p otatoes
m edium o nions
c ups f rozen C auliflower
c an c hedder c heese s oup

1.

P recook p otatoes a nd o nions- cut i nto c hunks.

2.

P artially t haw c auliflower.

3.

P ut m eat a nd v egetable i nto c asserole d ish.

4.

S pread s oup ( do n ot d ilute) o ver e verything ,
C over a nd b ake o ne h our a t 3 50 d egrees.

NICHOLAS lOTOS
Me.mbvr, Common Cou.nc...U., F-i.6th WaJtd
GREEK STEW
~

c up o live o il
m edium o nions, c hopped
g arlic c loves, m inced
p ounds l ean b oneless l amb, c ut i n 1 -inch c ubes
l b. m edium t omatoes, c hopped o r
1 ( 1-lb) c an w hole t omatoes, d rained, c rushed
l t ablespoon c hopped f resh p arsley
2 c ups b eef b roth o r w ater
s alt a nd f reshly g round p epper t o t aste
j uice o f ~ l emon (1~ t ablespoons), i f d esired

2
2
2
1

1 . H eat o live o il i n l arge s aucepan. A dd o nions
a nd g arlic. S aute u ntil o nions a re t ender.
A dd t omatoes, s alt, p epper, a nd p arsley.
l m inute.
2 . A dd b roth o r w ater.
h eat a nd c over.

B ring t o a b oil.

3 _ S immer o ver l ow h eat
m eat i s t ender.

l~

t o 2 h o u rs o r u ntil

4 . S pr1nkle w ith l emon j uice b efore s erving, i f
d esired. M akes 6 s ervings.

Pan-fry: T o c ook o r f ry o n t op o f r ange i n a h ot,
u ncovered s killet w ith l ittle o r n o f at.
Parboil: T o c ook f ood i n a b oiling l iquid u ntil p artially d one .
Pare: T o c ut a way c overings o f v egetables a nd
f ruits.
Peel: T o s trip o r s lip off o uter c overings, o f s ome
v egetables o r f ruits .
Plank: T o b ake o r b roil n ,eat, fish, v egetables o n
a w ooden o r m etal p lank .
Poach: T o c ook eggs, fish, v egetables i n l iquid a t o r
b elow s immering .
Pot-roast: T o b rown m eat i n a s mall a mount o f f at,
t hen f inish c ooking i n a s mall a mount o f l iquid.
P uree: T o w ork f ruits o r v egetables t hrough a s ieve
o r f ood m ill o r b lend i n a n e lectric b lender u ntil
f ood is p ulpy .

JOAN R. SODERSTROM
A~~.,U.,:ta.nt

t o the. May OJt
Me.mbe.Jt, Ve.moCJtatic. Town Comm.,[tte.e.

PASTA F AGIOLI
C an C anelloni B eans ( White k idney b eans)
C an t omatoes
G rated P armesan C heese
S mall o nion
2 -3 s trips o f b acon
O live o il
D italini
1.

S aute ( in l arge p ot) f inely c hopped o nion
i n oli~e o il. A s o nion s tarts t o b rown,
a dd g arlic, c hopped f ine, l ightly b rown.

2.

A dd c an o f t omatoes, m ash d own. S tir. A dd
f resh p arsley, b asil a nd g rated c heese.

3.

S immer o n l ow h eat.

4.

B rown b acon, b reak i nto b ite s ize p ieces,
a dd t omatoes.

5.

I n s eperate p an, c ook 1 c up o f D italini,
t ill d one.
D rain a nd s et a side.

6.

A dd 1 c an o f c anelloni b eans, j uice
t o t omatoes, a lso t he d italini.

7.

C ook f or 10 m inutes.

GEORGE SCHMIEVEL
VemoCAatic. Re.g..WtJtaJr. o6 Vote.Jt-6
LAZY MAN'S LASAGNA
6 B rown a nd S erve s ausage l inks
1 14 o unce j ar s paghetti s auce
1 /8 t easpoon s alt
~
t easpoon g arlic s alt
D ash o f p epper
3 c ups c ooked b road e gg n oodles
1 c up c reamy c ottage c heese
1 4 o unce p ackage s hredded m ozzarella
c heese
2 t ablespoons g rated P armesan c heese
1.

H eat o ven t o 3 75 d egrees.
I n a s killet
o ver m oderate h eat c ook s ausages u ntil
b rown o n a ll s ides.

2.

R emove a nd s lice s ausages ~ i nch t hick. I n
a s mall b owl c ombine s auce, s alt, g arlic
s alt, p epper a nd s liced s ausages.

3.

P lace h alf o f n oodles i n t he b ottom o f a
s hallow 2 q uart c asserole. S pread h alf o f
s auce o ver n oodles; a dd r emaining n oodles
a nd s pread c ottage c heese e venly o ver
n oodles.

4.

T op w ith r emaining s auce a nd m ozzarella.
T op w ith P armesan. B ake 3 5 m inutes. L et
s tand 5 m inutes b efore s erving.

T O A VOID "BOIL OVERS" WHILE C OOKING M ACARONI O R SPAGHETTI place i n a
c olander o r sieve and place i n b oiling water.

MARGE SPANO

Me.mbVt, Ve.moCJta.tic. Wome.n I .6 c.e.ub
LASAGNA
1 p ound L asagna M acaroni
3 p ounds R icotta
~ p ound M ozzarella { Shredded)
~ c up P icorino R omano c heese
~ c up c hopped f resh p arsley
3 e ggs
s alt a nd p epper t o t aste
1.

M ix a ll i ngredients t ogether, p lace i n
r efrigerator.

2.

C ook l asagna a ccording t o p ackage d irection
R inse i n c old w ater, d rain w ell.

3.

I n b aking p an p lace s auce o n t he b ottom, t h
a l ayer o f l asagna m acaroni, s pread s ome
r icotta m ixute, t hen s ome, s auce, s prinkle
s ome c heese a ccording t o t aste.

3.

R epeat l ayers l eaving j ust l asagna o n t op.
S pread w ith s auce, s prinkle c heese t o t aste

4.

C over w ith f oil, b ake a t 3 50 d egrees f or 4 5
m inutes, r emove f oil a nd b ake 10 m inutes m or
M ozzarella c an b e u sed o ver t he t op a ccordi
t o t aste, t he l ast 1 0 m inutes o f b aking.

T O KEEP BACON F ROM CURLING s nip
edges w ith shears b efore c ooking o r b roil
b etween racks.

PEEL O NIONS u nder w ater t o k eep t hem
f rom a ffectmg eyes.

LORRAINE MORAN
MACARONI LOAF
1 c an ( 12 o unce) l uncheon m eat
c up c hopped g reen p epper
1 m edium o nion, c hopped
2 t ablespoons m argarine o r b utter
2 c ans ( 15 o unce e ach) m acaroni
w ith c heese s auce
4 e ggs

~

1.

C ube l uncheon m eat a nd b rown w ith g reen
p epper ~ ~d o nion i n b utter. C ombine t he
c anneu m acaroni w ith s lightly b eaten e ggs,
s tir i n m eat m ixture, a nd s poon i nto g reased
l arge l oaf p an.

2.

B ake i n a m oderate o ven ( 350 d egrees)
a bout 1 h our, o r u ntil f irm.
S erves 6 o r 8 .

S .ute: T o f ry f oods u ntil g olden a nd t endu i n a
s mall a mount o f f at o n t op o f r llllie.
Scald: T o h eat l iquids l ike m ilk a lmost t o boilin&;
t iny b ubbles w ill a ppear a t ed&e.
S core: T o c ut n arrow gash~. p art w ay t hrough f at,
i n m eats b efore c ooking.
Sear: T o b rown s urface o f m eat o ver hiib h eat,
e ither o n t op o f r ange o r i n o ven.
Shred: T o c ut o r t ear i n l ong, n arrow p ieces.
Simmer: T o c ook j ust b elow t he b oiling p oint; a djust t he h eat t o m aintain t his s tage.
Skewer: T o t hread f oods, s uch a s m eat, fish, p oultry, v egetables, o n a w ooden o r m etal s kewer, s o
t hey h old t heir s hape d uring c ooking.
Sliver: T o c ut o r s plit i nto l ong, t hin s trips, w ith a
k nife o n a c utting b oard.
S taam: T o c ook b y s team i n a c losed c ontainer.
Steep: T o l et a f ood s tand i n h ot l iquid b elow b oiling, t o e xtract f lavor, c olor, o r b oth.
Stew: T o c ook f oods, i n e nough l iquid t o c over, v ery
s lowly-always b elow t he b oiling p oint.
Whip: T o r apidly b eat e gp, h eavy c ream, e tc. i n
o rder t o i ncorporate a ir i nd e xpand v olume .

f or

MARIO O.<.LORENZO
Vemoctat.<.e Town Committee

Memb~.

DUMPLINGS WITH SALAMI AND BACON

% p ound d ry c rumbly b read, d iced
2 /3
2
~
~
~

1
l
1
6~

c up o f m ilk
t ablespoons o f o live o il
c up c hopped s moked b acon
c up c hopped s alami
c up a ll p urpose f lour
t ablespoon c hopped p arsley
e gg, b eaten
e gg y olk
c ups b eef s tock
t omato s auce
s alt

l.

P ut b read i n b owl, p our o ver t he m ilk a nd
l eave t o s often f or a bout l~ h ours.

2.

H eat o il i n s mall p an, a dd b acon a nd s alami
a nd f ry g ently f or 5 m inutes. R emove f rom
p an w ith a s lotted s poon a nd t ransfer t o
b owl.

3.

S queeze b read a s d ry a s p ossible t hen a dd
t o t he b owl w ith t he f lour, p arsley, e gg,
e gg y olk, a nd s alt. M ix u ntil t horoughly
c ombined.

4.

S hape t he m ixture i nto d umplings t he s ize
o f w alnuts.

5.

B ring s tock t o a b oil i n a s mall p an. A dd
d umplings a f ew a t a t ime a nd s immer u ntil
t hey r ise t o t he s urface. R emove f rom p an
w ith s lotted s poon a nd p lace i n a w armed
s erving d ish. S erve h ot w ith f avorite
t omato s auce.

VINCENT A. IOVINO

V~ee C~man, Vemo~atie

Town

Comm~ttee

SPAGHETTI SAUCE
6
4
4
3

H ot o r s weet s ausages
C loves o f g arlic - cut i n h alf
C ans t omatoes ( 2 p ound 3 o unces)
T ablespoons o f o live o il
O regano
B ay l eaves
S weet b asil
S alt

1.

B rown s ausages, a dd g arlic, l iquify t omatoes
i n b lender a nd a dd t o p ot.

2.

Add o regano, s weet b asil, b ay l eaves a nd s al

3.

C oo- in a s ix q uart p ot o ver l ow f lame f or
a bout f our h ours.
M akes 3 t o 4 q uarts.

HELEN GOLVSTEIN
Membvr, Vemo~atie Women' .6 Club
NOODLES AND ALMONDS
8
1~

1
1
4
1
1
2
2

o unces p ackage n oodles
q uarts w ater
t ablespoon s alt
c up c hopped s alted a lmonds
t ablespoon m elted b utter
t ablespoon c elery s eed
t ablespoon p oppy s eed
t easpoons g rated o range r ind
t easpoons g rated l emon r ind

1.

C ook n oodles c overed i n b oiling w ater t ill
t ender. D rain a nd r inse u nder h ot w ater.

2.

H eat a lmonds i n b utter - do n ot b rown.

3.

C ombine r emaining i ngredients w ith a lmonds
a nd add n oodles. S alt t o t aste.

RUTH FENSTER
Vk. Ph~~p Fe~tek, Cha~man, Boakd
Membek, Vemoek~e Women' .6 c.iub

W~ne,

on

Edue~on

CRANBERRY SAUCE
4
2
2
l
2 -3

c ups (1 p ound) c ranberries
c ups s ugar
t easpoons g rated o range r ind
c up o range j uice
t ablespoons G rand M arnier

l.

W ash c ranberries. C ombine w ith s ugar, r ind,
a nd j uice i n l arge s aucepan. B oil u ntil a ll
c ranberries h ave p opped.

2.

A dd G rand M arnier.

3.

I f y ou w ant t o m old, u se h alf t he a mount o f
l iquid.

LOUIS T. CHARLES
Membek, Common Coune~,

Seve~t

Wakd

RICE AND L ENTILS
l c up l entels
c up r ice
l o nion

~

l.

B rown o nion i n o il o r o leo.

2.

Add r ice a nn l entels t o o nion.
w ith w ater.

3.

C ook f or l h our o r u ntil t ender.

C over

LILA LEOPOLV
COFFEE CAKE
~
l~
2~
2~

~

3
~

l

o ound b utter
c up s ugar
c ups c ake f lour
t easpoons b aking p owder
t easpoon b aking s oda
e ggs
t easpoon s alt
c up s our c ream
A dd e ggs.

l.

C ream b utter w ith s ugar.

2.

S ift d ry i ngredients a nd a dd w ith s our
c ream. M ix w ell.

3.

P our i nto g reased a nd f loured 9 Xl3X2 p an,
S prinkle w ith t opping a nd b ake a t 3 25
d egrees f or 4 5 m inutes.

TOPPING
c up b rown s ugar
c up c hopped w alnuts
2 t easpoons c innamon

~

~

COMMON FOOD TERMS
A Ia k l,.: F ood, s uch a s f owl a nd b land m eats,
s erved i n a r ich c ream o r w hite s auce.
Aspic: M eat o r v qetable j elly, s ometimes w ith
g elatine a dded, u sed a s a &arnish o r t o m old m eats,
fish, fowl, O f' v qetables.
Au c ratln: F ood m ixed w ith c ream o r w hite s auce,
c overed w ith b read c rumbs o r g rated cheese, a nd
b aked o r b roiled u ntil t he s urface is b rowned.
Au jus: M eat s erved i n i ts n atural j uices.
Au lalt: Bevera&e m ade a nd s erved w ith m ilk.
Coffee, f or e xample.
Au n atural: F ood p lainly c ooked o r s erved i n ita n atural s tate.
Bar·le·Duc: F ruit p reserve m ade f rom w hite o r r ed
c urrants.
Batter: A ny m ixture o f d ry in&redienta a nd l iquid
t hat is s tirred o r b eaten a nd c an b e p oured I X
d ropped f rom a s poon.
Bavarian: A d essert puddin& m ade w ith a &elatineand-cream b ase.
IUiarnalaa: H ollandaise s auce w ith s hallots, t arragon, chervil, a nd o ther s euoninp a dded.

ANGELA FOTI

W.i.6e., Counc.Uma.n RU-Me.U Fo.t.i., T llid WaJtd
I TALIAN CHEESECAKE
1~
~

l
1~

4
l
1
6

p ound R icotta
p ound c ream c heese
p int s our c ream
c up s ugar
t ablespoons c ornstarch
t easpoon v anilla
t easpoon l emon e xtract
e ggs, s eparated

l.

M ix a ll t he a bove i ngredients, e xcept t he
e ggs.

2.

A dd e gg y olks o ne a t a t ime.

3.

B eat t he e gg w hites a nd f old i nto t he
b atter.

4.

P our i nto a g reased a nd f loured s pring f orm
p an a nd b ake i n a 3 50 d egree o ven f or 1 h our
T hen t urn t he o ven o ff a nd l eave t he c ake i n
t he o ven f or 1 m ore h our.

C OMMON FOOD .-fERMS
lilechamel: C ream s auce m ade w ith c hicken a nd
v eal s tock .
B isque: ( 1 ) A r ich c ream s oup, u sually m ade f rom
f ish o r s hellfish. ( 2) A r ich f rozen d essert m ade f rom
c ream, m acaroons, a nd n uts .
B lanquette: A m eat o r v egetable s tew m ade w ith a
c ream o r w hite s auce .
B ombe: A m elon o r r ound m old l ined w ith o ne k ind
o f ice c ream a nd f illed w ith a nother k ind o f i ce
c ream o r s herbet.
B ordelaise : B rown s auce m ade w ith b eef s tock o r
b ouillon a nd w ine.
B ouillabaisse: H earty F rench s oup m ade w ith l arge
p ieces o f f ish a nd s hellfish.
B rochette: S mall s pit o r s kewer u sed f or b roiling
m eat c ubes .
C anape: A n a ppetizer o f h ighly s easoned f ood,
u sually s erved o n l ittle p ieces o f c risp t oast o r
c rackers.
C aviar: P repared, s alted r oe ( or e ggs) o f s turgeon
a nd o ther l arge f ish. U sually s erved a s a n a ppetizer .
C harlotte: A m olded d essert , u sually m ade w ith
g elatine a nd f lavored w hipped c ream , w ith c ake o r
l ady f ingers o utlining t he m old .

RUTH FENSTER

W~6e, Ph~~p Fe~t~, C~man,
Memb~, Vemo~atie Women'~ Club

BoaAd

o6 Edueation

WALNUT ONION BREAD
3
1 /3
1
1
~

1
1~
~

4

c ups a ll p urpose f lour
c up s ugar
t ablespoon b aking p owder
t easpoon s alt
t easpoon b aking s oda
c up c hopped w alnuts
c up b uttermilk
c up m inced o nions
t ablespoons b utter o r m argarine, m elted

1.

P reheat o ven t o 3 50 d egrees.
2 q uart c asserole d ish.

G rease

2.

I n b owl c ombine f lour, s alt, s ugar, s oda,
a nd p owder. S tir i n w alnuts w ith f ork.
B lend i n o nion, b uttermilk, a nd b utter
u ntil e venly m oist.

3.

T urn o nto l ightly f loured s urface a nd
k nead f or 2 t o 3 m inutes. D ough w ill b e
s lightly s ticky.

4.

P lace d ough i n c asserole.

5.

B ake f or 1 h our a nd 1 0 m inutes o r u ntil
t oothpick i nserted i n c enter c omes o ut
c lean. R emove f rom c asserole a nd c ool o n
r ack. S erves 1 2.

C ut X o n t op.

EVIE HORNIG
Membek, Vemoek~e

Women'~

Club

T IPSY PARSON
4

e gg y olks
c up s ugar
1
t easpoon c ornstarch
1 /8 t easpoon s alt
2
c ups h ot m ilk
1
t easpoon v anilla
~
c up t oasted a lmond s livers
s ponge c ake
s herry
s weet w hipped c ream
c andied c herries
~

1.

U sing h omemade o r s tore b ought s ponge c ake,
s lice i t a nd l et i t s tand o vernight t o
b ecome a l ittle s tale.

2.

B eat t he e gg y olks u ntil l emon c olored a nd
a dd s ugar g radually w hile b eating. Add
c ornstarch a nd s alt, a nd, s till b eating, a dd
h ot m ilk s lowly. Add v anilla.

· 3.

P our m ixture i nto t op o f a d ouble b oiler o r
a h eavy s aucepan. C ook a nd s tir u ntil t he
m ixture i s t hick e nough t o c oat t he s tirring
s poon. S et a side t o c ool, s tirring o ccasionally.

4.

L ine b ottom o f a d essert b owl w ith c ake.
S prinkle l iberally w ith s herry, a nd c over w ith
s ome o f t he s auce. C over w ith m ore c ake
a nd s herry, t hen m ore s auce.

5.

C over a nd c hill i n r efrigerator. J ust
b efore s erving, c over w ith w hipped c ream.
S trew t he t op w ith a lmonds a nd d ecorate
w ith c andied c herries.

JOAN R. SODERSTROM

Spe~~ A~~~tan~ ~o t he Mayo~
Memb~, Vemo~ati~ Town Comm~~ee

PINEAPPLE BREAD PUDDING
~

c up b utter o r m argarine, s oftened
4 -serving p ackage i nstant v anilla p udding m ix
t easpoon g round c innamon
e ggs
1 9 o unce c an c rushed p ineapple
c up f laked c oconut
1 /. 2 c up r aisins
1
t easpoon v anilla
8
s lices d ay-old w hite b read, c ut i n ~-inch
c ubes
1
1
3
1
2/ 3

1.

I n l arge b owl, c ream b utter o r m argarine,
v anilla, p udding m ix, a nd c innamon t il
f luffy. A dd e ggs, o ne a t a t ime, b eating
w ell a fter e ach a ddition.

2.

I n a nother b owl, c ombine m ilk, u ndrained
p ineapple, c oconut, r aisins, a nd v anilla.

3.

B y h and, b lend m ilk m ixture i nto c reamed
m ixture. F old i n b read c ubes.

4.

P our i nto u ngreased 2 -quart c asserole o r
8X8X2 i nch b aking d ish.
P lace d ish i n
l arger s hallow p an o n o ven r ack. P our
h ot w ater i nto l arger p an t o a d epth o f
1 i nch. B ake a t 3 25 d egrees f or 1~ h ours
o r u ntil k nife i nserted o ff c enter c omes
o ut c lean.

BETTY CRUVGINTON
C-<.:ty C-f.vr.fz

ENGLISH PLUM PUDDING
2
1
1
1
1
~

2
1
12
1

p ounds s eedless r aisins
p ound c urrants
p ound s ultana r aisins
q uart g rated b read c rumbs
q uart b eef s uet, c hopped f ine
p ound c itron, c ut f ine
o unce c andied o range p eel, c ut f ine
t easpoon g inger
e gg w hites, b eaten
c up b randy m ilk

1.

M ix d ry i ngredients t ogether w ell. B eat
e ggs a nd s tir i n t he d ry i ngredients.
A dd l c up b randy a nd a dd a s m uch m ilk a s
w ill m ake i t c ling t ogether.

2.

P ut i nto c losed t in f orms, m aking s ure
t hat c over i s o n t ight. P ut i n b oiling
w ater, a nd b oil 4 o r 5 h ours, When w ater
b oils a way, a dd b oiling w ater t o k eep t in
f orms c overed,

3.

B efore t urning o ut p udding, p ut t he c losed
p udding f orm i nto c old w ater f or a f ew
m inutes.

4.

S erve w ith a h ard s auce.

COMMON FOOD TERMS
C haud-froid: L iterally " hot-cold." G elatine s auce
m ade w ith w hite-sauce b ase, u sed t o c oat c old
m eat , p oultry, a nd fish.
Chiffonade: A m ixture o f f inely c hopped f resh h erbs,
u sed t o s usan s oups a nd s alads .
Chowder: A s oup o r s tew m ade w ith fish , s hellfishsuch a s c lams o r l obster-and/or v egetables .
C obbler: A d eep-dish f ruit p ie m ade w ith t op c overing o f r ich p astry o r b iscuit d ough .
C ompote: A v ariety o f s tewed f ruit s erved c old i n a
s yrup.

IRENE G. KING
Membvc., VemoCJta.:Uc. Town Committee

REAL CREAMY R ICE
1~

2
2
~
~
1~

~

c up c ooked m inute r ice
c ups s calded m ilk
e ggs s eparated
c up s ugar
t easpoon s alt
t easpoons v anilla
c up r aisins

1.

F ollow d irections o n b ox f or c ooking t he
r ice. A dd r ice t o s calded m ilk. B eat e gg
y olks t horoughly, a dding 3 t ablespoons o f
s ugar a nd ~ t easpoon s alt m ixing w ell, s tir
i nto r ice q uickly. C ook t wo m inutes l onger ,
s tirring c onstantly.

2.

R emove f rom h eat a nd c ool s lightly.
i n v anilla a nd r aisins.

3.

B eat e gg w hites u ntil s tiff a nd g radually
h eat i n r emaining s ugar, u ntil s mooth a nd
t hick.
F old i nto r ice m ixture.

S tir

S erves s ix.

COMMON FOOD TERMS
C ondiment: A s easoning, s uch a s s alt, p epper,spices,
herbs. Relishes a re a lso s poken o f u c ondiments.
Conserve: F ruit p reserve m ade w ith m ore t han o ne
f ruit, o ften w ith n uts a nd r aisins a dded.
C ourt bouillon: A r ichly f lavored s tock m ade f rom
fish.
Crepe: A t hin, r ich p ancake, s erved w ith fi.llin& a nd
s auce a s a m ain d ish o r d essert.
Croquettes: F inely c hopped o r &round m eat, fish,
fowl, etc., m ixed w ith t hick c ream a auce, s haped
i nto p atties o r cones, d ipped i nto e u a nd c racker
c rumbs, a nd f ried u ntil c risp o n t he o utside.
C routons: F ried o r t oasted c ubes o f b read. U sed
f requently i n s oups a nd s alads.
Demlt. .s e: S mall c ups o f s trong coffee, s erved a fter
d inner.
Doueh: A m ixture o f d ry i ngredients, s uch a s ftour,
a nd l iquid t hat is stiff enou&h t o h andle o r k nead.
B read a nd b iscuit d ough a re e xamples.

BARBARA NERO
LADY FINGERS CHEESE CAKE
3 p ackages l ady f ingers
1 p int a ll-purpose c ream
% c up s ugar
1 8 o unce p ackage c ream c heese
1 3 o unce p ackage c ream c heese
1 20 o unce c an p ineapple f illing
1.

C hill b owl b efore w hipping c ream. S eparate
l ady f ingers i nto s ingle l ayers. L ine t he
s ides a nd b ottom o f a 9 " s pring f orm p an w i
s ome l ady f ingers. P ress i n f irmly. S et tH
p an a side.

2.

S hake c ontainer o f c ream. W hip c ream u ntil f
s tiff.
I n a nother b owl b eat t he s ugar a nd
c ream c heese. F old w hipped c ream i nto c hee , A
m ixture. B eat s lightly.

3.

S pread 1 /3 o f w hipped c ream m ixture o ver l ady
f ingers t hen 1 /4 p ineapple. Add a nother l a
o f l ady f ingers a nd r epeat. T op c ake w ith
r emaining p ineapple f ilJing.
C hill o vernigh t.

Eclair: A s mall, f inger-shape p astry, filled w itn
c ustard o r w hipped c ream.
E ntrte: ( 1) T he m ain d ish o f a n A merican f amily
m eal. ( 2) A t a f ormal d inner, a s mall servin& o f
f ood, u sually fish, s erved b efore t he m ain c ourse.
Filet mlcnon: T ender, c ross-cut s lice o f beef, f rom
t he t enderloin.
F ondant A t ype o f c andy m ade f rom SU~ar s yrup,
w hich is k neaded t o c reaminess.
F ondue: A c heese l uncheon o r s upper d ish.
Fritters: M ixture o f v egetables, f ruit o r m eat a nd
b atter, f ried c risp i n h ot f at.
G oulash: A t hick m eat s tew f lavored w ith v egetables
a nd p aprika . U sually a ssociated w ith HUD&arian
c ookery.
G renadine: S yrup u sed f or sweetenin& m ixed d rinks;
m ade f rom p omegranate j uice.
Gumbo: A r ichly f lavored s oup t hickened w ith o kra.
H ollandaise: A s auce m ade w ith e gp, b utter, l emon
j uice o r v inegar. S erved h ot o r c old. w ith v egetables
o r fish.
Hors d 'oeuvre•: A ppetizer c ourse; u sually s mall
p ieces o f finger f ood.

LTNVA Va.SILVA
Counciiman

W~6e,

Jo~eph Va.S~£va

CHOCOLATE SNOWFLAKE COOKIES
~

4
2
4
2
2
2
~

c up o il
s quares u nsweetened c hocolate
c ups s ugar
e ggs
t easpoons v anilla
c ups f lour
t easpoons b aking p owder
t easpoon s alt
c onfectionary s ugar
c hopped n uts ( optional)

1.

I n l arge b owl c ombine o il, c hocolate, a nd
s ugar. B lend i n e ggs, o ne a t a t ime.

2.

Add v anilla. S tir i n f lour, b aking p owder,
a nd s alt. A lso n uts i f d esired.

3.

L eave i n m ixing b owl a nd c hill o verniqht.

4,

T o b ake, m ake s mall b alls ( approximately
t easpoon). R oll b alls i n c onfectionary
s ugar a nd b ake o n g reased c ookie s heet
f or 1 0 t o 1 2 m inutes a t 3 50 d egrees.
Do n ot o verbake.
u nless f rozen.

D oes n ot s tay w ell

COMMON FOOD TERMS
lc:e: A frozen dessert m ade f rom f ruit j uices, a uaar,
a nd w ater. Sometimes e;elatine o r e el w hites a re
a dded.
Kirsch: C herry l iqueur, m ainly p roduced i n S witaerland.
K luea: T iny d essert meriJliues.
U cumu: V qetable s eeds (peas, beans, lentila),
u sually r eferred t o a s a uch i n t he d ried a tate.
M~~earoona: S mall c akes m ade f rom e el '!!'bites,
sue;ar, a nd &round almonda o r a lmond p aate.
M~~e6dolne: A c ombination o f d ifferent fruita o r
vee;etables.
Marauertte: A a alted c racker a pread w ith b oiled
froatine;, s prinkled w ith n uts, c oconut, o r c:hoc:olate
pieces, a nd b aked u ntil e;olden.

MARY MASSOUV
W.i6e. o6 Ge.OJtge. Ma-Moud, Me.mbvr., Ve.moCJtatic. Town Commi..t:to_e.
NUT F ILLED CAKES (Ma - mool)
2
1
1
1

c ups f lour
t ablespoon s ugar
c up r endered b utter
t ablespoon m ilk
p owdered s ugar

F illing:
2 c ups g round w alnuts
\ c up s ugar
1 t easpoon r ose w ater
1 t ablespoon b utter

r

1.

C ombine f lour, s ugar a nd b utter.
a nd k nead w ell.

Add m ilk

2.

F orm d ough i nto s mall p atties ( size o f a
w alnut) , w ork t he p atties i n t he p alm o f
h and a nd m ake a s mall o pening.

3.

F ill w ith 1 t easpoon o f t he f illing, c lose
t ightly a nd m ake a r ound b all.

4.

B ake i n a m oderate o ver, 3 50 d egrees, u ntil
b ottoms a re l ight b rown. When c ool s prinkle
w ith p owdered s ugar.

COMMON FOOD TERMS
Marln~~cle: A n a cid ( tomato o r l emon j uice) o r a
m ixture o f o il a nd a cid ( French d ressing) i n w hich
f ood is s oaked t o d evelop f lavor a nd t enderness.
Marrons: C hestnuts; u sually p reserved o r g laded.
Marzlpiin: A c andylike p aste m ade w ith finely
g round a lmonds a nd s ugar.
M inestrone: A t hick I talian s oup m ade w ith v egetables a nd p asta.
Moclul: A coffee o r c offee-chocolate c ombination o f
f lavors, u sed i n d esserts a nd b everages.
Mousse: ( 1) A d essert o f s weetened, f rozen w hipped
c ream, w ith f ruit a nd n uts. ( 2) A v egetable o r m eat
d ish, t hickened w ith g elatine a nd s erved a s a m ain
d ish.

r

ABBREVIATIONS
u p. - :te.Mpoon6u1.

:tb~p.- :tab£~poon6u1.

£b.
q:t.

- pound
- qua.Jr.:t

m.f..n. htc..

-

m.inu:t~

hoUJt~

- p.int
o z. - ounc.e.
B.P.- bak.ing
p~.

powd~

TABLE OF MEASURES
l a££
3 u p. 2 :tb~p. -

4

:tb~p.
8 :tb~p.

hi £b.

-

-

me.MUJt~ aJte.

£e.ve.£)
1 :tb~p.
16 :tb~p. 1I 8 c.up
1 o z.
hi c.up
~ £b.
~ c.up
1 £b.
8 :tb~p. Ok ~ C.Up Ok 1
o6 bu:t:tVt.

1
1
1
2

c.up

:tb~p

bu:t:tVt

c.up
c.up~

quaA:tVt

p.f..n:t

TABLE OF PROPORTIONS
~

l b. - 1 c.up
6 e.gg yo£~ - ~ c.up
~ c.up
5-6 e.gg yo£k~ - ~ c.up
1 l b. - 2 c.up~
10 e.gg~ .in ~he.££ - 1 £b.
2 c.up~ gkanul.a:te.d ~ugaJt, 1 £b.
3 c.up~ powdVte.d ~ugaJt, 1 £b.
4 c.up~ 6£oUJt, 1 £b.
hi c.an o6 a £b. c.an o6 ~hok:te.n.f..ng, ~ c.up
1 U p. o6 ~oda :to 1 c.up mo~~
~ u p. o6 ~oda :to 1 c.up o6 ~oUJt m.i£k
1 u p. B.P. :to e.ac.h c.up 6£oUJt 6ok b~c.u.f..~,
wa66£~, mu66.i~, e.:tc..
hi l b. -

MOUNIR

FARAH

MembVL, Cammon Co unc.il, 3.1t.d WaJtd
NO-MIX FRUIT DESSERT
2 t ablespoons b utter
c up f lour
1 /3 t o ~ c up s ugar
l t easpoon b aking p owder
~ t easpoon s alt
~ c up m ilk
1 c an f ruit p ie f illing

r

~

1~

1.

M elt b utter i n

q uart c asserole d ish.

2.

I n b owl, m ix f lour, s ugar, b aking p owder
s alt, a nd m ilk. P our o ver m elted b utter.
DO NOT S TIR.

3.

B ake a t 3 50 d egrees f or 4 5 t o 50 m inutes.
D elicious s erved w ith a s coop o f v anilla
i ce c ream.

RUTH FENSTER
W~6e, Phil~p Fe~te.lt., C~man,

MembVL, Vemoc..~t.atic. Women' .6 Cfub
FRUIT TORTE
~

1
1
1
2

BoaJtd

on

Educ.ation

c up b utter
c up f lour
c up s ugar
t easpoon b aking p owder
e ggs

1.

C ream t ogether b utter a nd s ugar.
s alt, b aking p owder, a nd e ggs.

Add f lour,

2.

P lace i n 9 " s pring f orm p an. C over e ntire
t op w ith o ne o f t he f ollowing:
s liced
a pples, s liced p eaches, 1 p int b lueberries,
24 h alves p itted p rune p lums.

3.

S prinkle t op w ith s ugar, l emon j uice,
c innamon. B ake a t 3 50 d egrees f or 1 h our.
T op w ith i ce c ream. S erves 8 .
S ubstitute w hole w heat f lour f or r egular
f lour o r u se h alf a nd h alf. F reezes w ell.

MARION SMITH
W.i.6e., Rorz.a.i.d Sm-i;th, Me.mbvr. Ve.moCJtatic.. Town Commit.:t£e.
V.<.c..e. PJteA.<.de.n-t, Ve.moCJtatic.. Wome.n ' .6 Cfub
PUMPKIN CHIFFON P IE
l

t ablespoon g elatin
c up w ater
~
c up m ilk
l
c up s ugar
ll>.i c ups m ashed p umpkin
3 e gg y olks, s lightly b eaten
3 e gg w hites
~
t easpoon s alt
~
t easpoon n utmeg
~
t easpoon g inger
~
t easpoon c innamon
b aked p astry s hell
J..i

1.

D issolve g elatin i n w ater f or 5 m inutes.

2.

C ombine m ilk, ~sugar, p umpkin, y olks, a nd
s pices. C ook o ver b oiling w ater u ntil
t hick. R emove f rom s tove a nd a dd g elatin.

3.

When t his
w hites t o
P our i nto
tor~
T op

4.

b egins t o s et u p, a dd b eaten e gg
w hich s ugar h as b een a dded.
p ie s hell a nd p lace i n r efrigeraw ith w hipped c ream.

EVIE HORNIG
Me.mbvr., Ve.moCJtatic.. Wome.n'-6 C£ub
S PECIAL GELATIN MOLD
1 p ound c ottage c heese

p ackage o range j ello
c an m andarin o ranges
1 c an c rushed p ineapple w ith j uice
1 s mall c ontainer c ool w hip
1
1

1.

S prinkle j ello o ver c ottage c heese. A dd
m andarins, p ineapple w ith j uice, a nd c ool
w hip.

2.

M ix t ogether a nd r efrigerate i n d ecorative
m old p an. U nmold w hen v ery f irm.

f

GERTRUDE KING
B EST-EVER LEMON P IE
l

b aked p ie s hell
c ups s ugar
6
t ablespoons c ornstarch
2
c ups w ater
l / 3 c up l emon j uice
3
e ggs, s eparated
3
t ablespoons b utter
l~
t easpoons l emon e xtract
2
t easpoons v inegar
l~

l.

M ix s ugar a nd c ornstarch t ogether i n t op
o f d ouble b oiler.
A dd w ater.

r

2.

C ombine e gg y olks w ith j uice a nd h eat. A dd
t o r est o f t he m ixture a nd c ook u ntil t hick
( over b oiling w ater f or 2 5 m inutes).

~

3.

A dd l emon e xtract, b utter, a nd v inegar.
S tir t horoughly.

4.

P our i nto p ie s hell a nd l et c ool.
w ith m eringue a nd b rown i n o ven.

C over

[

MERINGUE
l t ablespoon c ornstarch
2 t ablespoons c old w ater
~ c up b oiling w ater
3 e gg w hites
6 t ablespoons s ugar
l t easpoon v anilla
p inch o f s alt
l.

B lend c ornstarch a nd c old w ater i n s aucepan
A dd b oiling w ater a nd c ook, s tirring u ntil
c lear a nd t hickened.
L et s tand u ntil c ompletely c old.

2.

W ith e lectric b eater a t h igh s peed, b eat
e gg w hites u ntil f oamy.
G radually a dd s ugar
a nd b eat u ntil s tiff, b ut n ot d ry.

3.

T urn m ixer t o l ow s peed, a dd s alt a nd
v anilla. G radually b eat i n c old c ornstarch
m ixture.
T urn m ixer t o h igh s peed a nd b eat
w ell.

4.

S pread o ver c ooled p ie f illing.
B ake a t
3 50 d egrees f or a bout 1 0 m inutes.

GERTRUVE KING
BOURBON P IE
5

%
1

l:i
1 /3
2
1
~

e gg y olks
c up s ugar
e nvelope u nflavored g elatin
c up w ater
c up B ourbon
c ups h eavy c ream, w hipped
b aked 9 -inch p ie s hell, c ooled
o unce u nsweetened c hocolate, s haved

1.

B eat e gg y olks a nd g radually a dd s ugar.
B eat c onstantly u ntil m ixture t urns a
l ight y ellow.

2.

S often t he g elatine i n w ater a nd h eat
o ver b oiling w ater u ntil g elatine d issolves.
A dd t o t he e gg y olk m ixture. M ix w ell a nd
a dd t he B ourbon.

3.

F old i n w hipped c ream a nd p our i nto t he p ie
s hell. S prinkle w ith t he c hocolate s havings
a nd c hill f or 6 h ours.

ROSE .\HSKAR
A D IFFERENT AMBROSIA
1 6 o unce c antainer s our c ream
l arge c an f ruit c ocktail, w ell d rained
~
c up s hredded c oconut
1
c up o f s mall m arshmallows
o ne o r a ll o f t he f ollowing:
~
~
~

c up r aisins
c up c hocolate c hips
c up c hopped w alnut m eats

l.

B lend b y h and a ll t he i ngredients t hroughly.

2.

P ut m ixture i n c asserole d ish, a pproximately
2 q uart s ize.

3.

P lace i n r efrigerator a nd c hill f or
s everal h ours b efore s erving.
C an b e u sed a s a d essert o r a b uffet d ish.
S erves 8 t o 1 2 p eople.

CONNIE MCMANUS
Pke~~dent, Common

Coune~£

[

BAKED ALASKA
1

2
15
1
4

\
~

8 o r 9 i nch r ound l ayer c ake
p int c ontainers i ce c ream (1 v anilla,
1 c olored)
m arshmallows
t ablespoon o range j uice
e gg w hites
t easpoon s alt
c up s ugar

1·

F ind a b owl w hich w hen i nverted o n c ake
l ayer l eaves a 1 i nch m argin o f c ake;
l ine i t w ith w axed p aper s trips t o e xtend
b eyond t he b owl.

2.

P ack v anilla i ce c ream i nto b owl, p ushing
i t u p o n t he s ides t o l eave a h ollow i n
t he c enter; f reeze.
P ack t he o ther c olor
i nto t he h ollow l eveling i t o ff o n t op.
F reeze h ard.

3.

P lace m arshmallows a nd j uice i n t op o f
d ouble b oiler. H eat o ver g ently b oiling
w ater u ntil s oft.

4.

B eat e gg w hites a nd s alt u ntil s tiff b ut
n ot d ry i n a d eep b owl. A dd s ugar s lowly
b eating c onstantly t o f orm a v ery s tiff
m eringue. B eat i n t he m arshmallows.
B eat u ntil c ool.

5.

P lace t he l ayer o f c ake o n a s heet o f
h eavy w hite p aper o n a b aking s heet.
U nmold t he i ce c ream o nto t he c ake p eeling
o ff t he s trips o f w axed p aper. I mmediately
f rost t he i ce c ream a nd t he c ake w ith
t he m eringue l eaving n o t hin s pots.
F reeze
o vernight i f d esired.

6.

P lace i n h ot o ven ( 425 d egrees)
S erve a t o nce.

t o b rown.

LINVA VASILVA
W~de, Coune~£man Jo~eph VaS~lva, Coune~£man
Seeke~y, Vemoek~e Women'~ Club

a t Lakge

CREME DE LA CREME
l e nvelope u nflavored g elatin

% c up s ugar
2 c ups h eavy c ream
l t ablespoon v anilla
2 c ups s our c ream
t oppings ( strawberries, b lueberries, c herries,
e tc.) t o t aste
l.

I n l arge s aucepan b lend d ry g elatin a nd s ugar.
S tir i n h eavy c ream s lowly.
L et s tand f or 5
m inutes.

2.

O ver l ow h eat, s tir m ixture u ntil d issolved.
C ool t ill l ukewarm. A dd v anilla a nd s our c ream
t o m ixture. B lend t ill s mooth. R efrigerate
t o s et m ixture.

3.

S poon t oppings o ver s et m ixture.
8 g enerous s ervings.

SUSAN H. CARTER
!AembVt, BoaAd o6

M akes 6 t o

Fdue~on

PUMPKIN BREAD
3
1
4

c ups s ugar
c up o il
e ggs
1~ t easpoons s alt
1 t easpoon c innamon
1 t easpoon n utmeg
1 c up w alnuts ( finely c hopped)
~
t easpoon g inger
2 t easpoons b aking s oda
3~ c ups s ifted f lour
2 c ans c anned p umpkin
2 /3 c up w ater
1.

C ream a ll i ngredients i n l arge b owl w ith
e lectric m ixer u ntil s mooth.

2.

P our i nto 2 ( 9x5) p ans ( greased).
a t 3 50o f or 1 h our a nd 2 0 m inutes

B ake

GINA POTENZ1AN1
CREAM PUFFS
l c up w ater
c up b utter
l c up s ifted G old M edal f lour
4 e ggs

~

l.

H eat o ven t o 4 00 d egrees.

2.

H eat w ater a nd b utter t o r olling b oil i n
s aucepan.

3.

S tir a ll f lour i nto s aucepan. S tir
v igorously o ver l ow h eat u ntil m ixture
l eaves t he p an a nd f orms a b all ( about
l m inute ) .

4.

B eat m ixture u ntil s mooth a nd v elvety.

5.

D rop f rom s poon o nto u ngreased b aking s heet
f orming 8 m ounds a bout 3 i nches a part.

6.

B ake 4 5 t o 5 0 m inutes, o r u ntil p uffed,
g olden b rown, a nd d ry.

7.

A llow t o c ool s lowly. C ut o ff t ops w ith
s hape k nife a nd s coop o ut a ny f iliments o f
s oft d ough.

CUSTARD F ILLING FOR CREAM PUFFS
~

1 /3
~

2
4
2

c up s ugar
c up G old M edal f lour
t easpoon s alt
c ups m ilk
e gg yolk~, o r 2 e ggs, b eaten
t easpoons v anilla

l.

M ix s ugar, f lour, a nd s alt i n s aucepan.
S tir i n m ilk. C ook o ver m edium h eat,
s tirring u ntil b oils. B oil f or l m inute.

2.

R emove f rom h eat. S tir a l ittle o ver
1 /2 o f m ixture i nto e ggs.

3.

B lend i nto h ot m ixture i n s aucepan a nd b ring
i t j ust t o a b oil. C ool a nd b lend i n v anilla .

HELEN GOLVSTEIN

Memb~, Vemo~~e Women'~

Club

DATE AND NUT MIDGET S IZE CUPCAKES
3
\
1
1
~

e ggs
c up s ugar
c up c hopped n uts ( walnuts o r p ecans)
c up c hopped d ates
c up r aisins ( optional)
p inch o f s alt

1.

B eat e ggs, a dd s ugar. B eat t ogether.
r emaining i ngredients.

2.

L ine s mall s ize m uffin t in w ith p aper c ups.
F ill e ach c up a bout% f ull.

3.

B ake a t 3 25 d egrees f or 1 2 t o 1 5 m inutes.

ROBIN GARAVEL
W..i6e o6 S tate

Rep~r.uenta:t...{.ve

A dd

Paul GaJta.ve.e, 77 O.th VJ.At:A...iet.

TOMATO SOUP CAKE
~
1
1
1
1
1
1
2~

2

c up s ugar
c up s hortening
c an t omato s oup
t easpoon b aking s oda
t easpoon c loves
t easpoon a llspice
t easpoon c innamon
t easpoon n utmeg
p inch o f s alt
c ups o f f lour
t easpoons b aking p owder
r aisins a nd n uts (~ c up e ach)

1.

C ream s ugar a nd s hortening, a dd s oup w ith
b aking s oda a nd m ix w ell.

2.

A dd r emaining i ngredients a nd m ix w ell.

3.

B ake i n m oderate o ven ( 375 d egrees) f or
a bout 1 h our.
S erve w ith c ream c heese i cing.

Select Origins Herbs and Spices
the varieties and their heritage
• ALLSPICE, whole, from Jamaica. I t comes only from
the Caribbean, b ut Jamaican is t he best. Higher in oils,
more aromatic.
• BAY LEAVES, whole, from Turkey, the prime source for
Mediterranean bay. Domestic bay has a stronger, oilier
a nd substantially different taste.
• O NNAMON, g round , from Sumatra. This Korintje
variety is sweeter a nd hi~her in volatile oils. The flavor
a nd color are both m ore mtense.
• CWVES, g round, from Madagascar. These clove b uds
are bolder, plumper a nd more fragrant than those from
Zanzibar.
• DILL WEED from California. Intensely green, these
delicate leaves are a classic herb. The world's best comes
from the good old U .S.A.
• GINGER, ground, from Malabar, India. Called · cochin
White, • it now surpasses Jamaican. It's sweeter a nd
not as hot as Chinese ginger.
• MARJORAM leav~s from Egypt. A lthough French is
considered •chic, • Egyptian IS t he b est-sweeter a nd
more fragrant.
• NUTMEG, whole, from East Indies. More intense
flavor, b ouquet a nd color than the common West Indies
nutmeg.
• OREGANO leaves from Greece. This Mediterranean
oregano is milder a nd s weeter than the sharp, bitter
North American variety, which is suitable for chilis a nd
barbeque sauce.
• PAPRIKA from Hungary. Unlike o ther varieties, Hungarian paprikas are renowed for their flavor. They range
from mild to hot; ours is in between.
• TELUCHERRY BLACK PEPPERCORNS from Malabar,
India. P lumper a nd richer in essential oils, these
handsome berries have exceptional pungency a nd a
fruity bouquet.
• WHITE PEPPERCORNS from Indonesia. Called • Munto.k: ", these pel'percoms are more aromatic a nd p ungent
t han other white peppers.
• ROSEMARY leaves from south of France. Growing wild
in great bushes, it's prized for aroma a nd taste.
• DALMATIAN SAGE leaves from Yogoslavia. More
balanced than others, its mellowness is its hallmark
among sages.
• TARRAGON leaves from France. The French soil a nd
s un i mpart a body, seductive sweetness a nd long-lasting
flavor that can't be matched.
• THYME leaves from south of France. A heady fragrance
a nd flavor that outshines any thyme grown in damper
climates to the north.

PAT SERI
W~6e

o6 Town C£eAk

M~ehae£ SeA~

APRICOT JELLO DELIGHT
2 l arge p ackages o f a pricot j ello
1 c an m anderin o ranges, d rained ( reserve l iquid)
1 2 0 o unce c an c rushed p ineapple ( reserve l iquid)
3 -4 b ananas, s liced
1.

I n l arge b owl p repare J ello a s p er p ackage
d irections. R efrigerate u ntil s lightly
t hick.

2.

A dd d rained c rushed p ineapple a nd d rained
o ranges a nd s liced b ananas. M ix.

3.

P our i nto l 3X9X2 P yrex d ish a nd r efrigerate
u ntil w ell s et.

TOPPING
l c up r eserved l iquids f rom o ranges a nd p ineapple
l e gg, s lightly b eaten
~ c up s ugar
3 t ablespoons f lour
d ash s alt
l.

M ix t horoughly u ntil w ell b lended.

2.

C ook o ver l ow h eat u ntil t hickened.
a side u ntil c old.

3.

~hip

4.

S prinkle w ith c oconut o r c hopped n uts i f
d esired.

S et

2 e nvelopes o f D ream W hip a ccording t o
p ackage d irections. F old i n c old p udding m ix
a nd s pread o ver w ell s et J ello.

IRENE KING
MembVt, Vemoc.Jta.tic. Town Commillee
COFFEE CAKE
1~

2
~

4
~

1
~
~

1
3
2

c ups s ifted f lour
t easpoons b aking p owder
t easpoon s alt
t ablespoons s hortening
c up s ugar
e gg
c up m ilk
c up s ugar
t easpoon c innamon
t ablespoons m ilk
t ablespoons m elted b utter

1.

S ift f lour o nce, m easure a nd a dd b a k ing
p owder a nd s alt, a nd s ift a gain.

2.

C ream s hortening, a dd s ugar, a nd c ream
w ell. A dd e gg a nd b eat t horoughl y . Add
f lour, a lternatively w ith m ilk, b eating
a fter e ach a ddition .

3.

T urn i nto g reased 9 -inch l ayer p an a nd
f orm r idges d eeply i n b atter w ith k nife.

4.

S prinkle w ith m ixture o f s ugar a nd c innamon.

5.

B ake i n m oderate o ven ( 375 d egrees ) f or
20 m inutes.

6.

T hen p our m ixture o f b utter a nd m ilk o ver
t op, a nd b ake 1 5 m ore m inutes.

7.

E at w arm o r c old, c rust w ill b e

c~unchy.

LINVA Va.SILVA

W~6~ o6 Counc~fman Jo~~ph Va.S~£va, Counc~£man
S~Ck~taky, V~moek~~ Wom~n·~ C£ub

at

Lakg~

CHEESE CAKE
G raham C racker C rust
C rush l p ackage g raham c rackers a nd m ix w ith
~ s tick m elted b utter.
G rease b ottom a nd
s ides o f p an w ith b utter. F orm c rust i nto
p an.
rvr· X
..1

B eat 3 e ggs i n e lectric m ixer. A dd 24 o unces
c ream c heese, b eating g radually u ntil s mooth
a nd c reamy.
A dd 1 c up s ugar, g~adually, a nd% t easpoon
v anilla. B eat s lowly u ntil b lended a nd
s mooth.
B ake
P reheat o ven t o 3 50 d egrees a nd b ake f or
4 5 t o 5 0 m inutes. C heck f or f ew c racks i n
t op o f c heesecake, a nd t hen s hut o ven o ff.
L eaving c heesecake i n o ven, o pen d oor f or
1 5 m inutes. T hen c lose d oor f or 5 m inutes.
O pen d oor a gain a nd l eave c heesecake f or
l h our b efore r emoving.
P an
R ound s pring p an w ith h ole i n c enter o r
u nspring p an c an b e u sed.
G arnish
b lueberries, c rushed p ineapple, c herries,
e tc. t o t aste

MARGE SPANO
Vemoekatie

Memb~.

Women'~

Club

APPLESAUCE CAKE
~

2
1
1~

2~
1~
1~

%
~
~
~

1
1

%

c up m argarine
c ups s ugar
e gg
c ups t hick u nsweetened a pplesauce
c ups s ifted f lour
t easpoons b aking s oda
t easpoons s alt
t easpoon c innamon
t easpoon c loves
t easpoon a llspice
c up s herry w ine
c up c hopped w alnuts
c up s eedless r aisins
t easpoon o range r ind

1.

G rease a nd f lour 9 o r 1 0 i nch t ube p an.

2.

S tir m argarine a nd s ugar t ogether u ntil
f luffy. B eat i n e gg, t hen a pplesauce.

3.

M ix a nd s ift f lour, b aking s oda, s alt,
a nd s pices. S tir i n a lternately w ith
s herry w ine. S tir i n w alnuts, r aisins,
a nd o range r ind.

4.

P our i n p repared p an a nd b ake i n 3 50 d egree
o ven f or 4 5 t o 5 0 m inutes o r u ntil c ake
t ests d one. C ool o n r ack.
I f r icher c ake i s d esired, m ake h oles
o ver t he t op o f t he c ake w ith a f ork
w hile c ake i s h ot a nd p our o ne o unce
o f S outhern C omfort i n.

ELLA ROUNTREE

M
embVt, VemoCJw.t ic. Town Comrnitte..e..
HARVEY WALLBANGER CAKE
p ackage o range o r y ellow c ake m ix
3% o unce p ackage i nstant v anilla p udding m ix
e ggs
~ c up c ooking o il
~ c up o range j uice
~ c up G alliano
2 t ablespoons v odka
i cing:
1 c up s ifted p owdered s ugar
1 t ablespoon o range j uice
1 t ablespoon G alliano
1 t easpoon V odka
1.

C ombine c ake m ix a nd p udding m ix, a dd e ggs,
o il, o range j uice, G alliano a nd v odka. B eat
o n m edium s peed f or 5~ m inutes.

2.

P our i nto g reased a nd f loured 1 0 i nch t ube
p an. B a ke f or 4 5 m inutes a t 3 50 d egrees.

3.

F or i cing c ombine a ll i ngredients u ntil
s mooth.

COMMON FOOD TERMS
Parfait: A d essert o f i ce c ream , f ruit, a nd w hipped
c ream; o r a f rozen m ixture o f egg w hites o r y olks,
c ooked w ith h ot s yrup a nd c ombined w ith w hipped
c ream.
PAte d e f ols g ras: A s mooth , r ichly s easoned p aste
m ade f rom g oose l ivers .
P atty s hell: A s hell m ade f rom p uff p aste o r p astry
a nd filled w ith c reamed s hellfish , c hicken , a nd
t he l ike .
P etits f ours: V ery s mall , i ced-all-over c akes . S erved
a t t ea p arties o r a s a d essert a ccompaniment f or
ice c ream o r f ruit .
Pilaf: A m ain d ish m ade w ith m eat, fish , o r fowl
a nd r ice. v egetables , a nd s pices .

EVIE HORNIG
Membek,

Vemoek~~ Women'~ C~ub

LACE COOKIES
1~
1~

~

c ups r aw o atmeal
c ups l ight b rown s ugar
t ablespoons f lour
t easpoon s alt ( may b e o bmitted)
c up m elted b utter
e gg, l ightl y b eaten
t easpoon v anilla

1.

P reheat o ven t o 3 50 d egrees.

2.

C ombine t he o atmeal, b rown s ugar, f lour
a nd s alt i n a m ixing b owl. B lend w ell .

3.

S tir i n t he m el t ed b u tter. Add t he e gg
a nd v anilla. B eat t o b lend .

4.

D rop b atter b y ~ t easpoon a bout t wo
i nches a part o n u ngreased c ookie s heets.
P lace i n o ven a nd b ake a bout 5 m inu tes
o r u ntil l ig htly b rowned .

5.

L et c ookies s tand b riefly. R emove t hem
u sing a s patula, a s s oon a s t hey a re
f irm, b ut n ot c ool.

2
~

2 /3
1

M akes a bout 6 0 c ookies.

COMMON FOOD TERMS
Rabbit or rarebit: A mixtur~ o f ch~es~. eggs, s~ason­
ings, a nd w hite sauc~ . u sually s~rved o ver t oast .
R agout A t hick, w~l1-s~asoncd Fr~nch st~w mad~
w ith m eats, vegetabl~s. a nd h~rbs.
Rameklns: S mall, i ndividual casserol~ d ishes.
lbvioll: L arge n oodles fill~d w ith finely minc~d
m eat, veg~tables, o r ch~~s~. th~n c ooked i n b oiling
s tock o r w ater .
Relish: A h ighly s~asoncd f ood a ccompaniment, lik~
c hutney, I ndia r~lish, o r oliver. .Us~d t o ~nhanc~ t he
f lavor o f oth~r f oods.

CONNIE Mc.MANUS
Common

Pk~~dent,

Coun~l

CUSTARD WITH CARAMEL SAUCE
1~

4
2
~

6
1
3

p ints m ilk
o unces s ugar
o unces f lour
t easpoon s alt
e gg y olks, s lightly b eaten
t easpoon v anilla
o unces l ight b rown s ugar

1.

S cald 2 /3 o f t he m ilk i n t he t op o f a
d ouble s aucepan.

2.

M ix s ugar, f lour, a nd s alt.

3.

C ombine r emaining m ilk, e gg y olks, a nd
s tir i nto s ugar m ixture. A dd t o s calded
m ilk.

4.

C ontinue c ooking o ver b oiling w ater,
s tirring c onstantly u ntil t hick.
R emove
f rom h eat. L et s tand a f ew m inutes, t hen
a dd v anilla.

5.

P our c ustard i nto a s hallow g lass b aking
d ish. When c ompletely c old, s prinkle
b rown s ugar o ver t op.

6.

P lace b aking d ish u nder t he b roiler u ntil
t he s ugar c armelizes a ll o ver t he t op.

7.

C hill i n r efrigerator.
F lavor i mproves
a fter a d ay i n t he r efrigerator.

SANVRA LEHENY
A~~~tant Co~po~ation Cou~~l

BLACK-BOTTOM CUPCAKES
1
1
1 /3

1/8
1
~
1~

1
1
1
1
1 /3
1
1

3 o unce p ackage c ream c heese
e gg
c up s ugar
t easpoon s alt
c up s ugar
c up H ershey's C ocoa
c ups f lour
c up w ater
t easpoon b aking s oda
t easpoon s alt
t ablespoon v inegar
c up s alad o il
t easpoon v anilla
p ackage s emi-sweet c hocolate c hips

1.

I n s mall b owl, c ombine c ream c heese, e gg,
s ugar, a nd 1 /8 t easpoon s alt. B eat u ntil
c reamy a nd t hen s tir i n c hips.

2.

I n l arge b owl, m ix d ry i ngredients t hen m ix
i n w ater, o il, v inegar, a nd v anilla. M ix
o nly u ntil b lended. B atter w ill b e l umpy

3.

F ill g reased c upcake t ins a bout 1 /3 f ull
a nd t op w ith a t easpoon o f t he c heese
m ixture.

4.

B ake a t 3 50 d egrees f or 2 0 m inutes. When
d one c upcakes w ill s pring b ack w hen t ouched.

5.

C ool i n p an f or s everal m inutes b efore
r emoving.

ROSE MISKAR
GERMAN APPLE CAKE
1~

1
1~
1~
~
1~
~
~

3
6
4~

c ups f lour
c up s ugar
t easpoons b aking p owder
t easpoons b aking s oda
t easpoon s alt ( optional)
t easpoons c innamon
c up r aisins ( optional)
c up c hopped w alnut m eats
e ggs
t ablespoons m elted b utter o r m argarine
c ups d iced c ooked a pples

1.

B lend a ll i ngredients w ell, t hen a dd a pples.
M ix w ell. D ough w ill b e a l ittle s tiff.

2.

P lace, b y s poonfuls, i nto a g reased 1 2-cup
t ubepan.

3.

B ake a t 3 50 d egrees f or 5 0 m inutes. C ool
o n r ack f or 2 0 m inutes b efore r emoving f rom
p an.

4.

When c ake i s c ompletely c ooled c over w ith a
l ite g laze f or t opping o r s prinkle c onfectionary s ugar o n t op.

EVIE HORNIG
Me.mbVr., Ve.moCJr.cttic. Wome.n '..6 Club
GINGERED PINEAPPLE
c up s our c ream
c up h oney
3 t ablespoons f inely m inced c andied g inger
1 2 0 o unce c an p ineapple c hunks, c hilled
a nd d rained

!:1

1.

C ombine s our c ream, h oney a nd g inger i n
s mall b owl a nd r efrigerate, f or a t l east
3 0 m inutes.

2.

When r eady t o s erve, s poon p ineapple c hunks
i nto b owls, a nd t op w ith s our c ream m ixture.

SUSAN RAPP
Syd Rapp,

W~6~.

M~mbek, V~mo~atie

Town

Comm~tt~~

R APP'S CHEESECAKE
c ups g raham c racker c rumbs
c up s ugar
c up s oftened b utter o r m argarine
5 p ackages ( 8 o z) c ream c heese, s oftened
l \ c ups s ugar
3 t ablespoons f lour
l
t easpoon f inely g rated l emon p eel
~
t easpoon s alt
5 e ggs
2 e gg y olks
~
c up w hipping c ream
l~

~
~

l.

P reheat o ven t o 3 75 d egrees.

2.

M ix c rumbs, b utter, a nd s ugar. P ress
m ixture f irmly a nd e venly i n b ottom o f
u ngreased 9 -inch s pringform p an. B ake
f or 8 m inutes. C ool.

3.

H eat o ven t o 4 75 d egrees.

4.

B eat c ream c heese, l \ c ups s ugar, f lour,
l emon p eel, s alt a nd 2 e ggs i n l arge b owl
u ntil s mooth. C ontinue b eating, a dding
r emaining 3 e ggs a nd t he e gg y olks o ne a t
a t ime, u ntil b lended.

5.

B lend i n w hipping c ream o n l ow s peed.
P our i nto p an.

6.

B ake f or 1 5 m inutes.

7.

R educe o ven t emperature t o 2 00 d egrees
a nd b ake f or 1 h our.

8.

T urn o ff o ven, l eave c heesecake i n o ven
f or 1 5 m inutes. R emove f rom o ven a nd
c ool c ompletely.

9.

L oosen c heesecake f rom s ides o f p an a nd
r emove s ide. C over a nd r efrigerate u p t o
1 0 d ays.
May b e f rozen u p t o 3 w eeks.

S erves 2 0.

WI LLIA M R. RATCHFORD
Un.<..:te.d S.:ta..:teA Re.pJteAe.n.:ta.tive., 5.:th D-<.Atlt.<.c..:t

CHEWY LEMON COOKIES
1 P ackage L emon C ake M ix ( any b rand)
1l:r C up C ool W hip
1 E gg
C onfectioner's S ugar
1.

B eat e gg s lightly a nd m ix w ith C ool W hip.
W ich s poon, m ix i n c ake m ix. T he b atter
w ill b e v ery s tiff.
I f t he b atter i s t oo
s tiff t o f orm i nto l ittle b alls, a dd a
l ittle C ool W hip.

2.

R oll b atter i nto s mall b alls a nd r oll
e ach b all i n C onfectioner's S ugar. P lace
o n g reased c ookie s heet a nd p ress l ightly
w ith s poon o r t humb.

3.

B ake f or 8 - 10 m inutes a t 3 50 d egrees.
C ookies s hould b e s oft a nd c hewy.
M akes a bout 3 t o 4 d ozen c ookies.

G
ERTRUDE KING
APP LE SAUCE CAKE
~
1~

1
1
1
2
2

c up b utter
c up a pplesauce o r m ore
c up o f r aisins ( optional)
t easpoon n utmeg
c p s ugar
c ups f lour
t easpoons b aking s oda
t easpoon c loves

1.

M ix b utter a nd s ugar u ntil c reamed, t hen
a dd f lour, s oda a nd s pices a nd m ix.

2.

Add a pplesauce, s mall a mouncs a t a t ime a nd
n uts i f y ou w ant.

3.

B aKe a t 3 50 d egrees f or a pproximately 1 h our.

ROBIN GARAVEL
W..t6e.

on

Sta:te. Re.pJtU>e.nta;t..(ve. Pa.td Ga.Jz.a.ve..l, 11 O:th VL6:tJt..tc.:t

MINATURE CUPCAKES
C ake B atter:
1~

1
~

1
1
3
1
1

c ups o f f lour ( sifted)
c up s ugar
c up b aking c ocoa
t easpoon s alt
c up o f w ater
c ups c ooking o il
t easpoon v anilla
t ablespoon w hite v inegar

T opping:
1 8 o unce p ackage c ream c heese
1 e gg
1 /3 c up o f s ugar
p inch o f s alt
6 o unce p ackage o f c hocolate m orsels
1.

S ift f lour, a dd s ugar, b aking c ocoa, s alt,
w ater, o il, v anilla a nd w hite v inegar a nd
b lend w ell.

2.

I n a s eparate b owl, m ix c ream c heese, e gg 7
s ugar, s alt a nd c hocolate m orsels.

3.

F ill m iniature c upcake t ins w ith h alf c ake
b atter a nd h alf t opping ( drop c ream c heese
b atter i n c enter)

4.

B ake a t 3 50 d egrees f or 1 5-18 m inutes.

CAROL ELVER

W~6e, Coune~tman R~ehatd

Etdek

SURPRISE PECAN P IE
1
l
l /3
l/4
l
l
l\

9 -inch u nbaked p astry s hell
p ackage ( 8 o z) c ream c heese, s oftened
c up s ugar
t easpoon s alt
t easpoon v anilla
e gg
c ups p ecans, c hopped

l.

I n s mall b owl, c ombine c ream c heese,
s ugar, s alt, v anilla, a nd e gg. B lend
w ell a t m edium s peed.

2.

S pread i n b ottom o f u nbaked p astry s hell.
S prinkle w ith p ecans.

TOPPING
3
e ggs
l / 4 c up s ugar
l
c up l ight c orn s yrup
l
t easpoon v anilla
1.

C ombine a ll t opping i ngredients i n s mall
b owl. B lend w ell.

2.

P our o ver p ecans, g ently.

3.

B ake a t 3 75 d egrees f or 3 5 t o 4 0 m inutes
u ntil c enter i s f irm t o t he t ouch.

BETTY ANN Mc.GRAN
Memb eJt , Ve.moCJtatic. Town Corrrn.i..tte.e.

COCOA-CINNAMON COFFEE CAKE
1 b ox y ellow c ake m ix
1 b ox I nstant C oconut C ream P udding
4 e ggs
% c up o il ( not O live)
% w ater
D ry M ixture:
2 t ablespoons s ugar
2 t ablespoons c ocoa ( dark)
1 t ablespoon c hopped w alnuts
1.

M ix y ellow c ake m ix, c oconut c ream p udding
e ggs, o il a nd w ater. B eat a bout 2 m inutes.

2.

P our 1 /2 o f m ixture i nto t ube p an.
1 /2 o f d ry m ixture o n t op.

3.

C over w ith r emaining c ake m ixture a nd r est
o f d ry m ixture.

4.

B ake a t 3 50 d egrees f or 3 5-40 m inutes.

S prink

ALICE WENZLER
Membvr., Ve.moCJtatic. Women' .6 Cfub

LEMON POUND CAKE
1 P ackage L emon o r Y ellow C ake M ix
1 P ackage l emon i nstant p udding
~ c up o il
1 c up w ater
4 e ggs
1.

H eat o ven t o 3 50 d egrees.
i ngredients, b eat.

B lend a ll

2.

B ake i n g reased t ube p an a pproximately
4 5-55 m inutes. L et c ool 2 5 m inutes i n
p an, t hen i nvert o nto p late.

PHYLLIS GARAVEL
V~~e Pk~~dent, Verno~~~ Women'~

Club

FRESH APPLE BUTTER CAKE
1
2
3
3
1~
~
~

3
2
2

c up b utter
c ups s ugar
e ggs
c ups f lour
t easpoons b aking s oda
t easpoon c innamon
t easpoon n utmeg
c ups p eeled c hopped a pples
c ups w alnuts
t easpoons v anilla
p inch o f s alt

1.

C ream b utter s ugar, a dd e ggs.
e ach a ddition.

B eat a fter

2.

Add f lour, s oda, s alt, c innamon a nd n utmeg.
S tir i n v anilla, f old i n a pples a nd w alnuts.

3.

P our i nto a g reased t ube p an. B ake a t 3 50
d egrees f or a pproximately o ne h our. C ool
15 m inutes. T urn o n t o c ake p late.

MARY RICKERT
A~~~:ta..nt

C ay C lekk

BOILED CHOCOLATE FROSTING
l
l
2
4

c up w ater
c up g ranulated s ugar
t ablespoons c ornstarch
t ablespoons c ocoa

l.

C ook u ntil t hick.
h eat.

When b oils, t urn d own

2.

Add l t easpoon b utter a nd l t easpoon
v anilla w hile c ooking.