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FAVORITE RECIl-IES FROM ST. THOMAS MORE PARISH

compiled by Ann Dansby

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CRAB MEAT ON CRACKERS Mary Beth House

8 oz block cream cheeseTfc 02 can crab meatBottle of chili sauce

Cut cream cheese in half - put side byside and smooth together Drain crab meat(pick out shells) o Spread over cheese.Pour chili sauce on top of meato Servewith crackers

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SAVORY PlI^F Mary Beth House

j4 c. minced onionh tbls. batterV/z Co rice1 tbls parsley1A Co celery

3 Co chicken stocksalt and pepper1A Co chopped carrot34 c. mushroom

Cook onions and butter slowly until tender,

but not brown o Blend in rice and stir overmoderate heat for several minutes, letting the

rice brown . Pour in boiling liquid, add

herbs and vegetableso Cook slowly over lowheat until liquid is absorbed and rice tender.

Or bake in buttered casserole at 350 about

20 minutes o Remove cover and fluff with forkbefore servingo

PATE a Id NOEMANDE Norma de St. Aubin

3 tbs. butter1/2 cup onions, finely chopped

1 apple, peeled, cored, and coarsely chopped

3 tbs. butter1 lb. chicken livers, cleaned and cut in half

% cup Apple BrandyZ-h tbso cream10 tbs. butter softened

1 tsp„ lemon juice

salt and pepper

Melt 3 tbso butter in a heavy frying pan. Add the

onions and cook over a moderate heat for about 3minutes or until onions are softc Add the apple

and cook for about 5 more minuteso When the mix-ture is soft enough to mash with a spoon, transferto the container of an electric blender.

Melt 3 more tbs. of butter over high heat. As the

butter foam subsides add the chicken livers- Overhigh heat turn them with a wooden spoon for threeor four minutes . When the livers are quite brownoutside and still pink within, remove them fromthe heat and flame them with the brandy

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Add the livers and their juices to the mixturein the blender. Moisten with 2 tbs. cream andblend at high speed, pouring in a little additionalcream if the blender clogs.. When the mixtureis smooth, sieve it and let it cool completely,Cream the 10 tbs. of butter. When liver paste is

cool, add it to creamed butter. Blend in lemonjuice and salt and pepper to taste.Pack into a crock. Smooth the top with a spatulaand cover tightly with saran wrap. Refrigeratefor 3 or k hours or until firm. Serve withcrusty French bread or plain crackers.This recipe will serve 23 for a cocktail party.

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It can be packed in smaller containers orcrocks and frozen.

DILL PICKLES Eleanor Obrist

Scrub medium cucumbers with brush and pack intohot sterile jars.

To each quart jar, add 2 heads dill

1 piece alum - pea size1 tsp. mustard seed

1 good size piece garlic1 tsp« tumeric ( if desired )

Fill jars with hot brine: 1 cup cider vinegar2 cups water1 Tbsp c coarse mediumsalt

Seal with lids and screw bands that have beenscaldedo

QUICK HOLLANDAISE SAUCE Eleanor Obrist

Place k egg yolks, 2-4 TbspSo fresh lemonjuice, J4 tsp« salt and a dash of pepper inyour blender container « Turn to high speedand slowly add % cup melted butter or oleo in

a thin, but steady stream,,

Serve on asparagus, vegetables, fish or eggs e

NEWCOMER'S WELCOMEMrs. K, Lo Fitzpatrick

To great newcomers I enjoy following thishousewarraing practice:A brown paper bag at the newcomers door withthis attached: "Welcome to your new home«It is an ancient tradition that upon movinginto -» new home a family should be madewelcome with these four earthly symbols:A sponge, that the house may always be clean;a loaf of bread, that there may always be foodupon the^tab^Le; sugar, that there may be sweet-ness abounding; and salt, that there may besome s"pice in living «,

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TUNA CRESCENTS Mr s. K* -L. ^i^zpatrJ-d-..

1 can (6-?ozo) tuna drained and flaked1 Tblo finely chopped celery1 Tb. MayonnaiseV/z tsp. Worcestershire Sauce

1 (8 Oz.) pkg. refer, buttermilk BiscuitsCombine first *f ingredients. On floured board

shape each biscuit into ku rounds. Place a

Tbl. of tuna mixture on half of each round.

Fold dough over, seal edges with fork tines.Prick tops with tines. If desired brush withlightly beaten egg or milk; Sprinkle withsesame seed. Bake on lightly greased bakingpan in a pre-heated 350 oven until golden15 minutes. Yields 10 snacks.

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PARTY PUNCH Dru Cowan

V/2 - 2 cups dark Rum1 cup sugar

Put in bowl and refrigerate for k hours. Putin punch bowl and add 1 bottle champagne1 bottle wine and 1 bottle sparkling water.Put canned or fresh fruit in. When punchbowl empties just add more wine andchampagne

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^OLOGM-SALAMI STACKS Bru Cowan

£ oftened cream cheese

sliced bolognasliced salami

Alternate salami-cream cheese and bologna till you

have 7 or 8 slices of meat. Put in freezer, slice in

16 pie shaped wedges. Put a toothpick in each.

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ANCHOVY PUFFS Sleanor B. Obrist

Dough Filling

1 lb. flour {y/2-k cups) 1/2 lb. cream cheese

1 lb butter 1A-1/2 tube anchovy paste

1 lb. cream cheese

3 tbspso water

Mix dough. Roll out, cut in rounds of about 1

to Vk inch. Put dab of filling, fold to crescents.

Crimp edges with tines of fork. Bake at hQO'

for about 20 minutes or until done.

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CHEESE PUFFS (Make ahead and freeze) Jay Ambrosio

2 cups grated American sharp cheese

1 cup sifted all purpose flour1 teaspoon paprika1/2 cup soft butter1/2 teaspoon salt48 stuffed olives or nut halves

Blend cheese with butter . S ir in flour, saltand paprika. Mix well and wrap 1 teaspoon of thisaround each olive or nut, covering completely

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Arrange on baking sheet and freeze til firm,, Storein plastic bag in freezer. Bake at ^00 for 10minutes. Makes h dozen.

DI? FOR RAW VEGETABLES Eleanor Obris

1 cup mayonaise1 tsp lemon juice

1 tsp. curry powder1/2 tep. finely minced onions1/2 tsp. Worcestershire sauce

% tsp. red pepper sauce (Tobasco)

% cup chili sauceSalt and Pepper to taste

Mix well. Keep in refrigerator until youserve it.

SAUSAGE BALLS LaVonne Leinfe

3 cups Bisquick1/2 £b'. grated cheder cheese1 lb. mild pork sausage

Mix well. Make into balls the size of walnuts.Bake at 350 for 20 minutes. Can be frozen afterbaking. Wrap in foil to reheat.

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SWEET AND TART SAUCE - DIP Mrs. K. L, Fitzp,

1 lb. frankfurts (bite size pieces)1 small jir reg. mustard1 email jar apple jelly

Combine mustard and jelly in an electric fry pan(low heat) until jelly and mustard mix together.Add franks; allow to heat. Always keep heat low aftfranks have warmed through. If allowed to cool ahardened glaze- will form on the franks and on yourpan.I serve directly from the fry pan with colorful cocktail toothpicks at hand. This is quite a successfulidea and best of all . . „ very quick!

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RISOTTO Christine Furlanetto

1/2 frying chicken ( or more, if desired)

chicken giblets, back, neck

2 small onions1 large piece celery1 tablespoon rosemary

1 can Italian plum tomatoes (28 oz)»

V/z cups raw rice (not instant)

Prepare about 1 qt. chicken broth by boiling •

back and neck with small onion, salt, pepper for

one hour Set aside

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Chop second small onion and celery very fine and

cook in small amount of oil until transparent

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Use a heavy Dutch oven. Chop giblets and addtr vegetables. Cook until brown Add chickenpartB and brown well, but do not burn (watchcarefully) „ Add rosemary, salt and pepper.Prepare tomato puree from canned tomatoesusing a blender or foodmillo Add tomatoes andsimmer Vfc hours. Cover as needed, but the gravyshould be thick when done Q

Pemove chicken from gravy and keep warm inanother pan c Add rice to gravy and add chickenbroth as rice cooks., This needs to bewatched carefully and stirred often. Serveimmediately when rice is done, h servings

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YApS RICHARD Dorothy McGrecvy

3 lb. „ yam's % Co -Light -...cream

% tsp. nutmeg Yi Co chopped pecans% tsp cinnamon 1

/3 Co o seedless raisins* Co butter, melted 16 marshmallows

Boil yams till tender: peel and mash, then addr.ext 6 ingredients, mixing thoroughly . Placein buttered casserole . Cover top withmarshmallows. Bake at 350° 25 to 30minute So Serves 6

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SLOPPY JOE'S OR QUICKIE bURGERS Evelyn Gall30

1 lb. ground beef

1 cup onion

1 cup green peppers, chopped

Brown the above, then add:

L cup catsup

2 tbsp. mustard

1 tbsp. sugar

1 tsp. vinegar

1 tsp<> salt.

Cover and simmer 30 min.

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PENNSYLVANIA DUTCH POTATOES Dru Cowan

6-8 large white potatoes

1 pt. milk1/a lb. butter

3 eggs1 cup diced celery

1 cup chopped onionf

3 cup cubed br-ead

1 t. parsleysalt & pepper

Boil and mash potatoes u .ing 1/2 cup butter and 1

cup hot milk, salt and pepper . Saute lightlycelery and (©nions in remaining 1

/2 cup butter,and add to mashed potatoes with eggs and beatvigorously o Add remaining cup of hct milk andcubed bread and parsley. Mix well and placein a well greased casserole or flat bakingdish.

Bake at 375° until golden brown,Serves 8

TURKEY NOODLE CASSEROLE Sue Schirmer

12 cup butter of margarine

1 green pepper chopped)i cup finley chopped celery

i small onion chopped

1 cups diced turkey1 pkg„ (16 ozo) medium noodles, cooked anddrained72 cup diced pimiento£ cans (l01

/2 oz. each) condensed cream of mushroomsoup

1/3 cup dry white wine1 cup dry bread crumbs

1 cup grated sharp cheddar cheese

1/3 cup grated Parmesan cheese

In a pan melt butter: saute green pepper, celeryand onion until tender; fold in turkey noodles,pimiento mushroom soup and wine B Pour mixtureinto well greased 2/2 qt. casserole.Mix bread crumbs, chedder and parmesan cheeseand sprinkle on tpp e Bake in preheated oven 350°lor 35 to 45 minutes or until browned and bubbly

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STEWED CHICKEN AND NOODLES Mrs. K,L.'. Fitzpatrick

lv2 qts water3&-31b. chicken piecesk medo carrots bias cut3 ribs celery, cut in 1" pieces1 large onion - slicedy+ cup chopped parsleyI tbl. salt

7+ cup cold waterjepper to taste1/: l6oz. pkg noodles}- cup flourIn large sauce pan add water, chicken, carrots,:elery, onion, parsley, salt & pepper „ Bring totoil then simmer 1 hr, remove chichen, bring toa boil & stir in noodles, boil uncovered

STUFFED PEPPERS Sue Schirmer

h medo size green peppers1 can (llbo) corned beef1A cup chopped onions

3 tsp., sweet pickle relish2 tsp„ vinegar1/2 cup chili sauce1 tsp. prepared mustardlo8 tsp tabasco sauce

V/ash peppers, discard stems and seeds,

cover with salted water and simmer 5minutes Drain upside down c

Mix 1/2 the onion and corned beef, fill pepper

Combine remaining ingredients and simmer

5 minutes. Stand filled peppers in greasedcasserole,, Pour sauce over them. Cover andbake 30 minutes at 400 (^50 if peppersnot boiled

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CPEAMED TUNA Wienke Tax

2 tblspo butter2 tblsp. flour1 can (61

/2 oz.) tuna1a teaspoon salt1 cup rich milk or creamtoast.

Melt butter in small saucepan = Stir in flourand saltc Mix smooth with wooden spoon.Slowly pouring the milk, stirring all the timeHeat slowly to the boiling point . Keepstirring as the sauce heats so that it willcook evenly. Add tunaServe warm on toast.

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BROWN ' n SERVE PIZZA Frans Tax

2 12 inch crusts.

1 cup warm water

1 pkg. active dry yeast

1 tbsp. sugarl1/2 tsp. salt

2 tbsp, oil

2}/z-yk cups unsifted flour

Measure warm water into large bowlo Sprinkle in

yeast, stir until dissolved; stir in sugar, salt

and oil. Add enough flour to make a stiff

dough. Turn out onto lightly floured board.Knead until smooth and elastic about 5 min. Place

in a greased bowl. Cover, let rise in a warm place,

free from draft, until doubled in bulk, about V?

minutes c Punch dough down, divide in half. Roll

and stretch each half into a 13" round. Place in

2 ungreased 12" pizza pans, pressing around edgeto form a standing rim of dough. Bake at 350 for10 minutes.When cool wrap tightly and store in refrigerator upto 6 days (optional)To serve, unwrap and place on ungreased pizza pan*Topas directed with desired filling. Bake at ^25°for 20-25 minutes,

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SAUSAGE CASSEROLE LaVonne Leinfelder

L lb, pork sausage1 lb. ground beefBrown,Add 1 can cream of chicken soup, 1 can creamof celery soup,. Alternate in layers with5 potatoes peeled and sliced.Bake 325 1 hour.

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:;lded tuna fish Eleanor B. Obrist

Dissolve 1 pkgo plain gelatin in J4 cup cold water

Add 1 cup boiling water

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Add -

1 cup mayonaise1 lgo or 2 small cans tuna fish

2 hard boiled eggs - chopped

/? cup green olives - chopped}i cup onion - chopped]4 cup celery - choppedcucumber may also be added

Mix together o Pour into 1 qt. mold.

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RED GABBAGE -The Dutch Way

2 lb So red cabbagesalth (sour) applescloves

Maria Tax

1A cup water1/8 cup of vinegar1A cup butter or marg.1A cup f.ugar

Clean and chop the cabbage „ Cook it with the water,salt, apples, sugar and clove s. Let simmer forabout V? minutes; add vinegar and butter; if thereis enough liquid left, thicken with a little bitof flour or cornstarch.Serves 6-8A favorite in my family!

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TOMATO - CHEESE PIZZA Frans Tax

Combine 1/3 cup tomato paste, % cup water, % tsp.

crushed oregano leaves, K tsp. salt, dash ofpepper. Spread over 1 crust . Sprinkle with 2tbspo grated Parmesan cheese; drizzle with 2 tsp,Planters Peanut oil, top with 1A pound thinlysliced mozzarella cheese

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You can add according to your own taste;hamburger meat, pepper, sliced sausage etc.Crust recipe'' on following page.

BARBEQUE SAUCE: Hot and Spicy

*7 cups catsup* 1/2 box (small) pepper% - 1

/2 small bottle tobassco1A cup salt$. cup sugar1 clove garlic1/2 bottle (lOozj Worcestershire

Sauce1/2 small jar mustard1A small can of cayenne1 qt„ vinegarYz lb. oleo margarine6 lemons (cut up some of peels)

Mix first 9 items first then mix inbutter before adding main liquid. Heatuntil scum forms on top. Cool; storerefrigeration not necessary.

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TIAN Margaret Stump:

Soak 1/2 lb. dried white beans overnight. Drain,

cover with 1 q.t. fresh water and simmer them,covered, til tender. Just before finished, addsalt, then drain, sprinkle with 2 tbsp. oilcook 7 to 9 cucc'VLni unpeeled but diced and

V/z garlic cloves, chopped. Put in casseroledish. Wash 2 lbs spinach, chop finely, and cookin the remaining oil til it wilts. Drain,pressing cut as much water as possible and

put in casserole. Add beans and season withsalt, pepper, and oregano. Sprinkle with "y'z

cup each Parmesan and bread crumbs and

5 anchovy filets, minced. Bake at 350 tiltop is golden.

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S. VORY BURGERS Mrs. K. L» Fitzaptrick

Mix*1 lb o hamburger]6 cup chopped onion1/2 cup dry bread crumbs

2 Tblo Worcestershire Sauce1/2 cup evaporated milk

1-tsp. mustard1 tsp salt1

/2 tsp» MSB1A tsp pepper

Form into patties and fry about 5 minutes

on each side o

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BEEF AND CHEESE CASSEROLE Janie Hughes

1 lbo ground beef1 tablespoon butter2 cups peeled tomatoes2 cups cottage cheese1/2 cup sour cream1/2 cup minced onion1 To chopped green pepper1/2 lbo egg noodles, cooked

Cook the beef in butter c Add tomatoesand continue cooking until heated through

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Combine cheese, sour cream, onion, and greenpepper Place half the noodles in a butteredcasserole . Add the cheese mixture „ Put inthe remaining noodles • Top it off withmeat mixture.Bake at 375 30 minutes

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GREEN RICE

k cups cooked rice1 pkgo frozen finely chopped Brocolli

1 small onion (chopped)

1 cup milk (or 1 cup chicken or beef broth)

% cup oil (or butter)

1 lb o velvetta cheese grated

Mix, bake at 350 in greased casserole, cover

Stir once while baking

SHRIMP RING Mary Schorr

1 can tomato soup

3 small packages cream cheesel1/2 tbsp» knox gelatin

1A cup watery± cup chopped celery1/2 cup chopped onions2 small cans shrimp1 cup mayonnaise

Heat soup to boil and add cheese. Mix gelatinwith 1A cup water - add to soup and cheese.Blend until cheese melts - set aside to cooLWhen cool, add celery, onions and 1

/3 of shrimp cutinto small bits.Line bottom of mold with rest of shrimp arid

pour cheese fixture over. Chill . Unmold-serve with plenty of crackers.

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FLANK STEAK TERIYAKI Mary Beth House

Mix together and marinate flank steak in following

for four or more hours

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1 sup soy sauce 2 Tbls. salad oil

2 tsp honey 1 Tbls wine vinegar

1 clove garlic crushed 1/2 tspc ground girder

Cook in broiler or on grill 5 to 6 mine on a side

Slice in thin strips across grain. Serve in merinade

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C LB AND CHEESE CASSEROLE Eleanor Obrist

5 ounces medium noodles {Z/z cups raw)1A cup butter2 tbsps. minced onion1/2 cup finely diced celery)i cup all-purpose flour1/2 tsp» dry mustard

1 tsp. salt

1/8 fesp pepper2 cups milk

1 tbspe fre©hl4?:- squeezed lemon juice

1 (7/2 ounce can crabmeat) (prefer using KingCrabmeat

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2 cups creamed cottage cheese

)? cup buttered breadcrumbs

3ook noodles in boiling salted water only till ten-der, drain and rinse thoroughly with cold water

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Kelt butter in a sauce pan over low heat; add:nion and celery and cook until tender but not brown.r.dd flour and seasonings and blend well. Add mdlk,

and stir constantly until thickened and bubbly

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Add lemon juice, stir briskly „ Combine noodles,sauce, crabmeat (free of cartilage) and cottagecheese. Pour into a 2 qt. buttered casserole dishand sprinkle buttered breadcrumbs over the top c

rake at 350 for 30 to 40 minutes or until mixtureis thoroughly heated and the crumbs are lightlybrowned o Yield 6 servings.

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tIKKO RONI BURGERS Florence Peloquin

Combine 1 lb. ground beef, 2 tbsp, soy sauce, Yz

"ispo sugar and Yz cup chopped onion . Shape into12 meatballs o Brown in 10" skillet. Stir in 2}/z

;ups water, 2 tbsp. sherry, 1 tbsp. soy sauce and1 pkgo Long Grain and Wild Rice- A-Roni. Bring toa boil, cover and simmer ^50 minures.

CREOLE RICE CASSEROLE Jay Ambrosio

k slices bacon 1 Med. onion chopped1/2 t, green pepper chopped

1 2<, uncooked regular rice

1 lb. greund lean beef1 clove gaiklc, minced

1)4 cups water

1 cup commercial spaghetti sauce

or 1 8oz. can tomato sauce

2/3 cup raisins 2 teaspoons salt

5 teaspoons chili powder 2/2 cups shreddedcheddar cheese

Fry bacon until crisp, drain on paper and crumble.Ebain all but 2 tablespoon drippings from

skillet; add onion and pepper and cook until tender

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Add rice and cook until golden, stirringconstantly. Add ground beef and garlic and cookuntil meat turns white, add water, spaghettisauce, raisins, salt and chili powder. Heat to

a toil; then cover skillet and reduce heat.Simmer for 20 minutes

,put half of rice mixture into

a 2 qt. casserole dish. Sprinkle with half ofcheese and half of the crumbled bacon. Add theremaining rice mixture and top with cheese andbacon. Serves 8.

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CHILEAN CORN PIE Eleanor Obrist

1 lb. gr. beef % lb. seedless raisins% cup sliced olives 1 cup chopped onions^ hard cooked eggs - sliced1 1 lb. can creamed corn

Brown onions lightly in bacon or beef drippings.Add beef and cook thoroughly. Add ralsduas andolives. Mix thoroughly and long enough forraisim/B to puff up. Put mixture in bottom ofcasserole. Slice eggs in a layer on top. Thenpour corn over all. Generously dot with butterand sprinkle all over with crumbs. Bake 350°oven for 30-^+0 min. 8 servings.

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CHICKEN TURNOVERS Mrs. K. L. Fitzpatrick

3 sticks margarine 3 cups sifted flour

3 3 oz pkgs soft cream cheese1 flat can chicken 1 can mushroom soup

paprika

Prepare pastry by mixing together margarine, flourand cream cheese . Chill „ Roll thin & cut into

2 inch rounds o Put a dab of chicken mixed withsoup on rounds & fold over. Press edges with a

fork & prick pastry. Sprinkle with paprikabefore baking. Bake in a ^00 oven for 20minutes. May be frozen before or after bakingomakes 200 small turnovers.

PICKLE GARDEN RELISH Joan Boiling

1 head cauliflower (sliced flowerettes)k carrots, cut in 2 inch strips4 stalks celery, cut in pieces (2 cups)1 7oz. jar piminto, drained & cut in pieces2 3 oz. jars pitted green olives, drained1% cups wine vinegar1 cup olive oil (or % cup olive oil & 1

/p cup veg„oil)

h tablespoons sugarlYz teas, salt2 teas, dried oregano leaves1/e teas, pepper

Combine ingredients in large skillet with % cupwater Q Bring to a boil stirring occassionally,reduce heat and simmer covered 3 minutesCool. Refirgerate at least 2k hours . Drain welland serve in low salad bowl.

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SESAME BAKED CHICKEN Jay Ambrosio

(May be prepared in advance of serving)

i chicken (2$ or 3 lb) cut into serving

pieces2/3 evaporated milk

6 teaspoons Worcestershire sauce (-divided)

1 teaspoon garlic salt

1 teaspoon salt

1/8 teaspoon tabasco

% cup cornflake crumbsh cup sesame seed

2 tablespoons butter of margarine

Place chicken in tight fitting bowlo Combineevaporated milk with 5 teaspoons of Worcester-shire, salt garlic salt and tabasco; mix wello

Pour over chicken, cover and marinate 2 hours or

longer o Combine crumb mixture and sesame seed;

roll chicken in this mixture, coating well.

Arrange chicken in shallow baking pan, skin side up,

Melt butter; stir in the remaining 1 teaspoonvorchestershire Dribble over chicken. Bakeuncovered , in preheated oven 350 for 1 hour oruntil tender o Serve with lemon wedges or sprinklewith lemon juice

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BUTTERSTUFFING 'N TOMATOES/ Eleanor Obrist

1

/? cup butter or oleo Yz to 1 tsp. salt1 tsp. sweet basil leaves 1A tsp c pepper% c, celery sliced diagonally1 c. green pepper - slicedK onion chopped 1 c. seasoned stuffing mix4- (2%) tomatoes, cut in 8 wedges each2 tsp. sugar, is desired

In heavy 10 inch skillet, melt butter or oleo.Add seasonings. Saute celery, green pepper andonion uncovered over medium he&t until crispytender. Add stuffing; toss. Add tomatoes andsugar; toss gently „ Cover; continue cooking untiltomatoes are hot yet firm (10-12 min.)Yield 5 servings

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HAMBURG AND CORN CASSEROLE Eleanor Obrist

1% lbs. gr. beef1 cup chopped onion

1 12 oz. can whole kernel corn, drained

1 can condensed cream of chicken soup

1 can cnndensed crearn of mushroom soup

1 cup sour cream1 cup chopped pimentosalt and pepper1/2 tsp. MSG3 cups cooked noodles, drained1 cup soft breadcrumbs

3 tbspso melted butter

Lightly brown ground beef. Add onions, cook till

tender but not brown. Add ccrn i mushroomsoup, chicken soup, sour cream, pimento,

salt and pepper, MSG. Mix well. Stir in noodlesPour into 2 qt. casserole. Mix crumbs and

obutter, sprinkle over the top. Bake at 350for 30 minutes or until hot. Yield: 8-10 servings.

BAP B-Q LaVonne Leinfelder

1 lb. hamburger - brown add 1 med. onion choppedsalt and pepper.1 can tomato soup

)li tsp. parika1 tbsp. Worchestershire Sauce1 tbsp vinegar1/i tbsp. dry mustard of or from a jar green pepper

(optional)I/2 tsp. sugar

Simmer slow 1 hour.

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CUF.RY CHICHEN, TURKEY OR LAMB Sue Schirmer

In iron frying pan .• • - •:

1A cup butter or margarine1/2 cup chopped onion

1 can tomatoes (large)

1 can tomatoe paste

2 teaspoons curry powder

Saute onions in butter until tender

Add tomatoes and paste, then add cuijxr powder

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Cook and break up whole tomatoes

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Then add your left over meat and cook until same

is well seasoned with the curry powder

Serve with rice.

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CHICKEN CASSEROLE Mrs, K L„ Fitzpatrick

1 small box of quick cooking rice

1 can craam of celery soup1 can cream of mushroom soup1/2 cup milkYz of 1 envelope dry onion soup mix1 frying chicken - cut in pieces.

Grease a shallow skillet, baking pan or broilerpan. Sprinkle the rice over the bottom. Heatthe cream of mushroom soup and cream of celerysoup together with the milk and pour over the rice.Lay pieces of chicken over the rice and soupmixture. Sprinkle the dry onion soup mix over ?thetop of the chicken and cover. Seal edges with foil.Bake in a 325 oven for 2-2/2 hours - depending onthe size of the chicken pieces.

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SWEET AND SOUR PORK Jay Ambrosio

1/2 lb So lean pork shoulder cut in 2 x % strips

1 no. 2 can pineapple chunks

% cup brown sugar2 tablespoons corn starch1A cup vinegar1 tablespoon soy sauce

% teaspoon salt

% cups green pepper strips]4 cup thinly sliced onion2 cans chow mein noodles

Brown pork in 2 tablespoons fat, add Yz cupwater, cover and simmer til tender about 1

hour. Drain pineapple, save syrup. Combine brownsugar and corn starch,, Add pineapple syrup,

vinegar, soy sauce and salt. Cook over low heattil thick, stirring constantly. Pour over thecooked pork. Let stand 10 minutes; add pineapplegreen pepper and onion Cook 2 or 3 minutescserve over noodles or rice. Serves 6

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BEEF AND SHRIMP KABOBS Eleanor Obrist

1 (8 ozc) bottle Italian dressing)'- cup catsup 1A cup red wine1 tsp. Worcestershire

saucesalt and pepper to taste<- lbs sirloin or round steak-8 large raw shrimp, shelled

slices bacon, cut in squares. green pepper, cut in sq -tares

I lg. onion, cut to size liked-

; (4 ozc) can whole mushrooms or 1/2 lb.

:resh mushrooms.-o make marinade, combine salad dressing, catsupvine, Worcestershire sauce, salt and pepper. Cutsteak into Vk inch cubes. Put steak cubes and rawshrimp in marinade and let stand in refrigerator?'or at least 3 hours.

.emove beef and shrimp ^rom marinade;

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alternate 8 beef cubes and 8 shrimp on 6 skewers,

using squares o~§ bacon, pepper, onion and mush-

rooms between meats. Place skewers 4-6 inches

above medium heat on grill. Cook 8-10 minuteson each side, brushing with marinade

occasionally. Yield: 6 generous servings

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BAKED CLAMS Sue Schirmer

24 large clams1 mddo onion1 medo potatoe

l1/2 cups bread crumbs (Pepperridge)

1 tbSo catsup1 tbs. Worcestershire sauce

salt and pepper to taste

V/ash clams, then put in salt water to drink(they will eject any sand inside of shell)

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Keep shells and some of the juice . Chop clams,onion and potatoe . Put in bowl and add bread crumbscatsup and sauce. Salt and pepper to taste.Mix until well blended. Add some clam juice.Put mixture in half shell top with pieceof butter or oleo and a strip of bacon c

oBake in 330 oven 20-30 minutes or untilslightly brown.

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RICE IN CHICKEN BROTH Eleanor Cbrist

1 stick oleo 1 cup chopped onion1 cup raw rice 2 cans cond. chicken

brothSaute onion in oleo until golden. Combineother ingredients. Bake at 400° for 43minutes. Yield: 4 servings. This recipecan be easily doubled or tripled.

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CHICKEN CASSEROLE Father Richardson

1 plump chicken 1 can cream of chicken soup

1 can golden mushroon soup

1 jar pimentos salt & pepper

1 can cream of mushroom

soup1 pkg wide Dutch noodles

1 can sliced m ishrooms

sliced green olives

Boil chicken, retain broth,, Skin chicken and

cut up meat. Cook noodles in broth. Mix

all ingredients together (except olives)

Pour into casserole and bake in oven at 350about kO minutes. Scatter olives on top before

baking

„

VEAL SCALLOPINI Mary DiCostanzo

6 veal cutlets pounded thin

1 t„ salt 1/2 c. lemon juice

2 t„ paprika 1 clove garlic minced1/2 cup salad oil 1 t. prepared mustar'1A t. nutmeg % to sugar

Shake above ingredients together „ Place veal

cutlets in dish and marinate 15 minuteso

Lift veal from sauce and dip in flour „ Brownwell in butter c Remove to a baking dish.

Brown 1 medium onion cut finely and 1 green peppercut in stripso Add Yz cup of sliced mushrooms and

at least 1 cup of chicken bouillon or chicken stock,Pour over veal and top with 7 pimento olivesslicedoBake in 325 oven for 30 to kO minutesServe with rice

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BPOCCOLI MID GQtlLB^OMlf SAlrfMr Go Co o Skelton

1 head califlower1 bunch of broccoli1/2 onion

Chop cauliflower and brocoli , add grated onion

Mix34 cup half and half1/2 cup vinegar1 teaspoon salt1 to 3 tablespoons sugarMix and refrigerate

ICE BOX SLAV/ Mr So C 0. Skelton

3 quarts cabbage3 onions

3 green peppers1 red pepper1 pint vinegar

3 cups sugar1 teaspoon salt1/2 teaspoon celery seed

>2 teaspoon tumerick

Chop vegtablesBoil vinegar, sugar, salt, celery seed andtumerick and pour over vegetablesooStore in refrigerator, will keep indefinitly c

CRAN3ERRY SALAD F Peloquin

1 lbo cranberries

3 apples (delicious are very good)

Vk cups sugar1/2 cup raarshmallows (miniature)1/2 pto whipped cream

Put cranberries through grinder e Dice applesAdd sugar o Refirgerate overnight „ When readyto serve, add marshmallows and cream whipped

»

Use nuts for garnisho (serves approx 12-l6„

**********

CRANBERRY SALAD Dorothy McGreevy

1 Co ground raw cranberries1 Co sugar1 pkgc lemon Jello1 Co hot water1 Co pineapp.'e syrup

1 Co pineapple (crushed and well drained1/2 Co broken walnuts1 Co chopped celery

Combine cranberries and sugar c DissolveJello in hot water; add syrup; chill untilpartly seto Add cranberry mixture, pineapplewalnuts and celery c Pour into oiled 9"

square patio Chill until firm. Cut in squares,

Serve on lettuce with mayonnaise if desired

„

SALADS Carmen I. Ebersole

ENSALADA VALENCIANA * This is a standard salad

composed of lettuce, sliced tomatoes and, if is.-.'

desired, onion sliced lengthwise and very thinly;

sprinkle with salt, vinegar and olive oil, and add

olives and capers.

ENSALADA DE BACALAO. !

: oast two red bell peppers,or use canned ones. Cut into strips and combine i

with dry codfish strips and a few capers. Pour

olive oil over all and let stand a while so cod

will absorb a little oilo

ENSALADA DE BERENJENA . Roast 1 large or 2 smalleggplants. Skin and while hot, mash well; season

with salt, pepper, capers, J6 cup oil, 1/3 cup

vinegar and let coolo

ENSALADA DE TOMATE . Slice firm, not quite ripe,

tomatoes crosswise, to obtain as many slicesabout 1

/2 inch thick as you can. Mince 1 clove of

garlic as much as possible; slice a medium onionlengthwise and rub v/ell with salt. Onion willbecome transparent and loose its strength. Rinrawell and toss with tomatoe and the minced garlic;season with salt and olive oil.

ENSALADA HISA . Cook equal amounts of green beanspeas, carrots and potatoes, each thing separated;drain; cube carrots anci potatoes and cut beansnot ruch larger than the peas* Mix v/ell withmayonnaise and 1 can of flaked tuna. As garnishor mixed with other ingredients, capers, stuffedolives and hard boiled sliced eggs can be added.It is also gocd keeping all ingredientsseparated, forming wedges.As a short cut use canned, drained mixed vegetables,

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FROZEN FRUIT SALAD LaVonne Lienfelder

3 cups mashed bananas

1 can crushed drained pineapple 15 oz.

1/2 cup chopped nuts

9 oz, Kool Whip

1 can whole cranberry sauce

Mix fruit o Fold in Kool Whip. Spoon in

6 cup mold and freeze

**********

COPPER COIN SALAD Jane Koda

2 lbs carrots - sliced thin - cooked just

tender1 green pepper - chopped

1 minced onion

Combine above ingredient s„ Add dressing below

and chill overnight.

1 can tomato soup Yz cup oil

1 tbspoWorchestershire Sauce 1A cup vinigar

1 tbsp. mustard 3A-1 cup sugar

**********

STRAWBERRY SALAD Jay Ambrosio

1 family size pkg. Strawberry Jello

2 cups boiling water 2 cups crushed

1 10 oz pkg frozen straw- ^drain?berries (do not drain) 3 large bananas, mashed

1 cup chopped pecans 2 envelopes Dream ''/hip

Dissolve Jello in water, add pineapple, strawberriesmashed bananas and nuts. Pour 1

/2 of the mixtureinto large pyrex dish 9 X 13 and congeal. Pre-pare Dreamwhip according to directions and spreadon congealed salad. Pour remaining Jello on topand congeal.

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WHOLE WHEAT PRUNE ROLLS Jay Ambrosio

Cook 1 cup pitted prunes , covered in Vk cupswater till tender about 15 minutes. Drain,

reserving 1A cup liquid; Chop prunes. In

large mixer bowl combine 1 cup all purposeflour and 1 package active dry yeast c Heat

% cup milk, the 1A cup prune liquid, 2 table-spoons sugar, 2 tablespoons shortening and 1

teaspoon salt, stirring constantly till

shortening almost melts- Blend into dry mixturein bowl. Beat 3 minutes at high speedo By hand,

stir in 1 cup whole wheat flour, % cup of theprunes and % cups all purpose flour to makea moderately stiff dough. Turn into lightlyfloured surface . Knead till smooth andelastic Place in greased bowl. Cover and letrise until double, about 1 hour. Punch down;

let rest 10 minutes. Roll to l8 X 6 inchrectangle,, Brush with 2 tablespoons meltedbutter e Combine remaining prunes, 3 table-spoons sugar and 1 teaspoon cinnamon; spreadover dougho Roll up from long side, jelly rollfashion Cut in 1 inch pieces. Place in 2greased 8 inch round baking pans. Cover; letrise till double, 30 to 4'5 minutes. Bake at

375 for 20 to 25 minutes,, Sprinkle withpowdered sugar.

CRANBERRY LOAF Jay Ambrosio

2 cups plain flourYz teaspoon salt

Vk teaspoon baking powder

Yz teaspoon soda1 cup sugar1 egg beaten# cup O/2 stick) butter melted1/2 cup prange juice

Yz cup pecans1 cup whole cranberriesGrated rind of 1 orange

Sift dry ingredients together in mixing bowl.Add the beaten egg, melted butter and orangejuice. Fold in nuts, whole cranberries & gratedrind. Pour into 9X5 greased and floured loaf pan.

Bake 1 hour 10 minutes at 325 •

**********

PUMPKIN BREAD Mrs. Karl Kaufman

k eggs 3 cups sugar1 cup iail l1

/2 tsp. salt1 tsp. nutmeg 1 T. cinnamon1 c. pumpkin - well mashed2/3 c water 3 c. plain flour2 tsp. soda 1 cup chopped english

walnuts

Mix first six ingredients well.Add remaining ingredients. Grease and flour threeone lb. coffee cans. For grease to get well aroundcan place greased cans in warm oven. Then withK. Tissue or by rolling motion make sure sidesof cans are greased. Flour.Bake at 350 one hour.Cool ten minutes in can,thi?n remove.Will tolerate freezing well.

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CHEESE CARROT BREAD Ann Dansby

1 pkg. yeast 13A cupsowarm

Qwater

1 pinch sugar (105 -115 )

2 tablespoons sugar # cup non fat dry milk

2}/z cups sharp Cheddar 1A cup raw carrot grated

cheese grated 3 tablespoons shortening

3 teaspoons salt (vegetable oil)

5 to 6 cups all purpose flour, approximately

Makes 2 medium loaves (8/2 X ^2)

In a large mixing bowl sprinkle yeast over water.,

Stir to dissolve, add a pinch of sugar. Let rest

3 or k minutes.Add 2 tablespoons sugar, milk, cheese, carrot,

shortening and salt., Stir with a wooden spoon or

electric mixer (low) for 30 seconds to mix wello

Add 3 cups flour and beat at med. speed for 3 min-

utes or 100 strokes with wooden spoon. Add 2 cupsor more flour, mixing with the spoon and then byhand until dough pulls away from the sides of the

bowl,

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Turn dough onto a floured surface. It will be

sticky but will become less so as small portionsof flour are added.. Knead until the ball is sis

smooth and satiny, about 8 minutes.Place in greased bowl, cover tightly with plasticwr< p and place in warm place, until doubled inbulk.

Remove the wrap, punch down with fist. Turnout on floured surface and cut into two equalpieces with sharp knife. Shape into 2 loaves andput in pans.Cover with wax paper and return to warm place untildoubled in b -ilk.

Bake at 350^ until golden brown, about ^5 minutes.When tapping the bottom crust yields a hardto: How sound , they are done

.

Remove bread from oven and turn out on wire coolingrack. Freezes well.

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PUMPKIN BREAD Jane Kuda

yh c. sifted flour

2 tsp scda

V/z tsp. salt

1 stp. cinnamon

1 stpo nutmeg

1 Co oilh eggs

2/3 c water

2 Co canned pumpkin

3 Co sugar

1 Co nuts

Combine dry ingredientso . Make well in center and

add remaining ingredients. Mix well. Divide into

3 loaf pans that are greased and floured a Bake

1 hour at 350°

.

**********

BANANAS-WALNUT BREAD F. Peloquin

J>/h Co granulated sugar1A cup. shortening2 eggs1 cup mashed banana2 cups sifted all-purpose flour2 tsp. baking powder

% tsp. salt1A tsp. baking sodacl opped walnuts

Mix sugar, shortening and eggs. Beat hard untillight. Blend in banana. Add sifted dry ingredientsbeating until smooth. Stir in walnuts.Pour into a greased 9x3x3 inch loaf pan. Bakeat 330° 60 to 70 minutes. Cool on rack.

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SPOON BREAD Jay Ar/orodc

k cups milk1 cup corn meal2 tablespoons butter or shortening

Vfc teaspoon salt1 teaspoon sugar

1 teaspoon baking powder*t eggs, well beaten

Scald milk in top of double boiler . Stir in corn

meal gradually and cook over boiling water untilthickened, stirring occasionally . Add butter,

salt, sugar and baking powder; mix well. Thenadd hot mixture slowly to beaten eggs, stirringconstantly. Pour into greased 2 qt. casserole.Bake in hot oven 425° ^0 min. or until done.Serve at once. A Southern favorite.

STOVE PIPE BREAD

yfe C. sifted unbleached, all purpose flour1 pkg. dry yeast % c. salad oil% c. milk % c . sugar% c. water 1 tsp. salt.2 eggs - butter for coffoo

cansPut V/2 c. of flour in large bowl of mixer. Add •.

yeast 8c blend at low speed % minute. Combine milk,1/2 c. water, oil, sugar and salt in a smallsauce pan and heat until just warm. Add to dryingredients in mixer bowl and beat at a low speeduntil smooth. Add eggs & beat until smooth and •

well blended.. Remove bowl from mixer and stirin remaining flour with a wooden spoon to makea soft dough. Spoon into 2 well buttered #1coffee cans. Cover with the plastic lids and letstand in a warm draft-free place. When dough hasrisen almost to top of cans remove lids. Bakeat 375° for 30-35 min., or until browned. Let coolabout 10 min. m cans before removing to a rack.Makes 2 mall loves.

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COLONIAL PUMPKIN BARS F. Feloquin

3,A c o margarine 2 cups sugar4 eggs 1 l6oz can pumpkin2 cups flour 2 tsp baking powder1/2 tsp c soda 1 tspc cinnamon1/2 tsp c salt }i tsp nutmeg1 cup chopped walnuts Vanilla frosting

Heat oven to 350 Cream margarine and sugaruntil light and fluffy, add eggs and pumpkin;mix wello Add combined dry ingredients to

creamed mixture; mix wello Stir in nutso

Spread mixture into greased and floured15)2 X 10/2 inch jelly roll pan* Bake for 30 to

33 minutes or until wooden pick inserted in

center comes out clean,, Cool and frost e

VANILLA FROSTING

1 3 cz. pkg. cream cheese

36 c„ margarine1 tsp« vanilla3 cups sifted confectioners sugar

Combine softened cream cheese, margarineand vanilla, mixing until well blended.Gradually add sugar, mixing well after eachaddition,, These bars can be made aheadand frozen

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DUMP CAKE LaVonne Leinfelder

1 can cherry pie filling1 can crushed pineapple and juice (13 oz. size)

1 yellow cake mixSprinkle dry on top of cherries and pineapple e

Sprinkle 2 cups pecans chopped and 2

sticks of margerine cut up on top.

Bake at 350 for one hour B

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UPSIDE DOWN CHERRY PUDDING _ _ _

Fo Peloqum

Vfc Co all purpose flour V/z tsp» baking powder1A tsp salt 1

/2 Co butter or other

1 Co sugar shortening1 egg, unbeaten 1 tsp vanilla1 cup milk

Sauce

3/4 Co sugar 1/2 Co boiling water

1 noo 2 can sour red pitted cherries (21

//2)cups)

Sift flour, measure and resift 3 times vd.tr i

baking powder and salto Cream butter, add sugargradually and continue creaming until light

and fluffly. Beat in whole egg c Stir in

vanilla. Add sifted ingredients alternatelywith milk, beginning and ending with flour and

beating well after each addition Turn intoa 9" square pan 3 inches deep. Prepare sauceby heating sugar, cherries, juice and boilingwater, and pour it over the batter. Place in

330 oven and bake for 33-^5 minutes or untilpudding.

CHOCOLATE FUDGE Janie Hughes

41/2 cups sugar 1 lg e o an carnation

milkMix together well and bring to boil, letboil 7 minutes,. Remove from stove and add:

J4 lb margarine 1 6oz c pk-g. marsh-2 tsp vanilla mallows1 c. chopped nuts 2 pkg chocolate drops1 tsp e salt (small size)

Mix well and pour into greased distu

BAKED FRUIT PUFFS Jay Arabrosio

2/3 c. unsifted all purpose flour

VA teaspoon baking powder1/2 teaspoon salt1/3 c o sugar2 tablespoon shortening

}4 cup milk1 egg, unbeated

3 cups fruit (peaches, blueberries or cherries)

3 tablespoons sugar1 tablespoons lemon juice

l1/2 tablespoons butter

Combine flour, baking powder, salt and 1/3 cup

sugar. Stir shortening in bowl until soft,

add to flour mixture . Add milk and egg and beat2 minutes

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Spoon fruit into 8 greased custard cups, filling% full. Sprinkle with sugar and lemon juice:

dot with butter. Fill cup with batter c Bake

in 375 for 25 to 30 minutes „ Serve with or

without cream c

OLD FASHIONED PUMPKIN PIE Sue Schirmer

Line 9" pie plate with pastry. Chill,Combine Vh cups of pumpkin % 1 cup sugar,1

/2 tsp. salt, 1 tsp. cinnamon, yk tsp. ginger,1A tsp. nutmeg, 12/3 cups undiluted evaporatedmilk, two eggs. Beat smooth. Pour into shell,Bake at ^25 15 minutes, reduce to 350 andbake 35 minutes or until set. Cool. Topwith whipped cream and chopped nuts,

FRESH APPLE CAKE Janie Hughes

Mix together:

3 eggsr/2 cups wesson oil

Sift together

3 cups flour

Yz teaspoon salt

1 teaspoon cinnamon

2 cups sugar1 tableso vanilla

V/z teaspoon soda1 teaspoon nutmeg

Add first mixture to second and blend thoroughly,

Add:

3 cups chopped apples

1 cup nutsBake in a tube pan 325 for 1 hour.

COTTAGE CHEESE DESSERT Mrs. K, Lc Fitzpatrick

3 cups creamed style cottage cheese

1 gt. cool-whip2 3 oz pkg jello (mixed fruit or orange &

pineapple)1 11 ozo can mandrin oranges drained & halved1 I31

/s oz can pineapple tidbits

Blend together cheese and topping, beatinguntil blended » Fold in dry jello; fold inpineapple and orange halves. Press into 7 or

8 cup mold or a large bowl. Chill severalhours or over night.

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PEANUT BUTTER COOKIES LaVonne Leinfelder

1 c. butter or oleo1 c . brown sugar2 eggs

2 tsp. soda

1 Co white sugar1 c. peanut butterZ/z cups sifted flour

1 tsp e salt

Form in balls and flatten with fork dipped ino

flour o £5au.e 330 10-12 minutes.,

.

LEBKJCKEN (Old German Recipe) Mrs- K„ Kaufman

1 cup honey V/z c. light brown

2 egg yolks sugar

(save whites for icing) 1/2 lb„ well chopped

1/2 lbo citron cut or almonds

ground fine 1A c e milk

% tsp nutmeg 1 tsp D cinnamon1/2 tsp. ginger 1 tsp« soda dissolved

in a little warmwater - add to honey

»

Put well mixed dry ingredients together (except

sugar) with one pint of flour „ Warm honey,

add soda and warm water, then add warm milk,

then egg yolks, sugar, nuts and citron „ Add

just enough flour (one pt„) to roll out„ Leave

in covered bowl over night „ Roll out in thin

sheets in morning about J4 " thickc It raiseso

Bake 350 Do not overbake Ice and cut whilehot„ Cool, then store in covered tins«

Icing2 egg whites 1 tsp D lemon juice

1 cup (plus if eggs are large) confectionerysugar

„

Stir until sugar is all wet, then baat hard

5 minutes plus e

If rolled out, two large cookie sheets are goodto use.To eliminate rolling out , I divide dough intotwo cookie sheets 11 X 15/2 X 1„ To keep doughfrom sticking to fingers, slightly dip fingersin small bowl of flour (with care not to addtoo much to dough)

„

Press dough even in pans c

Bake 350 . Do not overbake

Ice and cut into squares while hot c When coolstore in well covered cookie tins. If wishedfor Christmas, good to bake around Thanksgivingtimeo

YUMMIES - Children can make Dorothy McGreevy

2 6 oz. pkgs= butterscotch chips

1 12 oz. can Chow Mein noodles

1 can Planters Spanish Cocktail Peanuts

(largest size)

Melt butterscotch chips in large Corning ware

dish Add noodles and nuts and stir until

completely coated <, Drop rounded teaspoons of

mixture on wax paper e Store in cannister.

**********

JEWISH COFFEE CAKE Jay Ambrosio

1 pto sour cream 2 teaspoon baking

3 cups all purpose flour soda

3 teaspoons baking powder 2 cups sugar1

/2 lbo butter (2 sticks) k eggs

2 teaspoons vanilla

TOPPING (set Aside)'

1/2 cup sugar 2 teaspoons cinnamon

% cup nuts

Mix sour cream and baking soda by hand and put

in refrigerator Mix butter, eggs, sugar andvanilla and beat until smooth c Sift flour andbaking powder together „ Add alternately withthe sour cream mixture into the cream mixture

.

Pour half into 9 X 13 pan and cover with halfof the toppingo Circulate with knife . Addremainder of batter and repeat with rest of the

topping. Bake at 330 for 40-30 minutes,,

CIDERED-UP POUND CAKE Mary Di Costanzo(Southern- Living

yA c all purpose flour # t« salt

A t. cinnamon 1/2 to baking powder

% tc allspice V? t. nutmeg

1 cup butter Yz cup crisco

yA Co sugar 6 eggs1 t. vanilla 1 c. apple cider

Combine and sift dry ingredients several times.

Cream butter and crisco until light and fluffy ± \

adding sugar gradually , Add eggs one at a tirre ± }

beating well after each addition. Add dryingredients alternately with cider „ Stir in avanillaSpoon into well greased and floured 10 inchtube pan and bake at 325 for 1/2 hourso Cool < o<

15 minutes in pan.Top with Caramel Glaze,

CARAMEL GLAZE

Yi Co sugar 1A to sodaA c butter or oleo % c buttermilk1/2 t. .light corn syrup 1

/2 to vanilla .

Combine all ingredients in pan over low heat.Boil 10 minutes. Spoon over cake and let dripover sides.

**********

DATE BREAD Florence Peloquin

Use V/z cups dates cut up in 2 cups cold water.Bring to boil and boil for several minutes.Cool. When cool add: 1A cup shortening (melted)2 eggs, 2 cups sugar ( 1 white - 1 brown)

1 tsp. salt 2 tsp. baking soda, k c. floui

nut So

Bake *+5 minutes at 350 using bread tins or

large size soup cans.

SWEDISH COFFEE CAKE Maria Tax

1A lb. butter (marg.) 1 cup sugar

2 cups flour 1 tsp baking powder

1 tsp. baking soda ft tsp vanilla

2 eggs 1/2 pto sour cream

Cream butter and sugar, add eggs, sour cream

and dry ingredients, also vanilla.,

Pour one half of this batter in a greased small

angel cake pan

Topping:1/2 cup chopped nuts 1 tsp. cinnamon

ft Co brown sugar

Mix topping well. Sprinkle this mixture over

batter in greased pan; leave enough for top

of cake. Put' remainder of batter in can and

sprinkle with topping . Bake in a 350 for

45 minutes. Freezes very well.

EARLY AMERICAN GIH^ER CUT OUT CCOKIESF„ Peloquin

2ft Co sifted all purpose flour1/2 tsp baking soda 1 tsp ginger1/2 tsp» cinnamon J/2 tsp. cloves% tsp» salt J/2 cup butter1/2 cup d\rk brown sugar, firmly packed

ft cup dark molasses 1 egg beaten1 tsp. hot water 1 tsp vinegar

Sift together dry ingredients., Cream togetherbutter and sugar „ Add molasses and egg, beat-ing until smootho Mix in sifted dry ingredients;then add water and vinegar and blend well.

Chill 2 hours or overnight. Roll out onlightly floured board to ft

" thickness andcut with assorted cookie cutters. Place on

greased cookie sheet and bake in a preheated^50 oven about 15 minutes. When cooled,

decorate with assorted colored frostings asdes:' red.

CHOCOLATE CHIP-SOUR CREAM CAKENorma de St. Aubin

1 pkg. devils food cake mix- (Duncan Hines)

k eggs

1 cup sour cream

$. cup water

# cup veg oil (Crisco)

1 pkg. instant chocolate pudding

1 pkgo (6 ozo size) chocolate chips

Preheat oven to 350Place all ingredients except chocolate chips

in bowl. Mix thoroughly „ Add chocolate chips

and turn into well greased bundt pan c Bake

50-60 minutes . Let cool 20 minutes and turn

out of pan. when nearly cool cover with foil

Serve with whipped cream.

*********

APRICOT SLICES L. Leinfelder

2 Co flour 1 Cc butter No Sub.

1 Co sour cream

Mix chill and divide in k partsDivide In h parts:

1 jar (lib.) apricot jam 1 c. flaked coconut

1 Co chopped pecans 1 c. conf= sugar

Blend together flour and butter . Stir in sourere am „ Chill „ Divide dough in k parts on afloured board, roll dough in squares, spreadwith jam mixture. Roll up as for jelly roll.Bake on ungreased baking sheet 350 for ^5 min«When cold cut in slices.

WALNUT CREAM CHEESE CAKE Jay Ambrosio

Vk c. walnuts 2 Tablespoons butter

2 tablespoons sugar for pan coat

for pan coat 1 cup butter

2 pkgo 3 0Z0 cream cheese 1 tsp grated lemon

Vk cups sugar rindh eggs 2 cups sifted cake

2 teaspoons baking powder flour1/2 teaspoon salt

Butter 2 qt bundt pan heavily, sprinkle with

J6 cup very finely chopped walnuts then with

2 tablespoons sugar 8

Cream 1 cup butter with cream cheese and lemonrind: gradually beat in Vk cups sugar „ Beatin eggs one at the time - batter may lookslightly curdled. Re si ft flour with bakingpowder and salt

;gradually blend into creamed

mixture „ Stir in remaining chopped walnuts»Turn in prepared pan a Bake in preheated 300oven 1 hour and 20 to 30 minutes. Let cake

stand in pan placed on wire rack for 10 minutesthen turn out on rack to coolo

CHOCOLATE-NUT BROWNINE (diabetic Bars)Mrs. K. L Fitzpatrick

1 sq. unsweetendd chocolate1/3 cup butter2 Tblo Sucaryl (to taste)2 tsp vanilla2 eggs beaten1 cup flour1 tsp baking powder1/2 fesp salt

3/^+ Co nuts

Melt chocolate and butter over low heat, -si':

Remove c Add Sucaryl, vanilla and eggSo Stiruntil well blended. Stir in nuts. Pourinto greased 8X8 square pan D Bake at 325°for 20 minuteso Cool and cut into bars.

CHOCOLATE ANGEL PIE Joan Boiling

Beat until foamy; 2 egg whites, 1/8 tsp. salt,

and 1/8 tsp« cream of tartar. Add % cup sugar,

2 tablespoons at a time and beat to stiff peaks

«

Fold in 1/2 tsp. vanilla and 1

/2 c chopped pecans.,

Spoon into 8" greased piepan, building sid-es

up 1/2" above pan D Bake 50 -55 minutes in 300oven- Coolo

Stir one German Sweet Chocolate bar in 3 T°

water over low heat until melted. Cool untilthickened. Add 1 tsp. vanilla. Whip 1 C.

cream and fold into chocolate mixture. Pileinto meringue shell. Chill at least 2 hours..

POWDER PUFF COOKIES F. Peloquin

Sift together 2 cups sifted flour, 1 tsp. creamof tartar and % tsp. baking soda. Measure into

bowl and blend 1 cup confectioners sugar,1 cup shortening. Add and mix well 1 egg.

Add 1 tsp. vanilla, 1 cup chopped nuts. Addflour mixture and mix until smooth. Roll intoballs and flatten. Place on baking sheet andbake 5 to 7 minutes at 375 .

SOUR CREAM FOUND CAKE Evelyn Galleo

2 sticks butter 2}/z cups sugar6 eggs 1 cup sour cream

3 cups all-purpose flour 2 tsp. vanilla

J4 tsp. baking soda

Beat butter and add sugar. Then add and beatin soda and vanilla. Add sour cream and mix •"

well. Beat in eggs two at a time beating wellafter each addition, blend in flour one cupat a time and beat well after each cup. Pourinto tube pan. Bake 325 V/z - 31H hrs.

ANGEL BAVARIAN CAKE Sue Schirmer

1 pt. milk 1 pkgo plain gelatin

k egg yolks (save whites) 1/^ cup cold water

1 cup sugar 1 tsp. vanilla

2 Tbspc flour 1 pt. dipped creamgrated coconut or cream subsitute

1 large angelfood cake

Combine egg yolks, sugar, salt, flour and

milk in top of double boiler. Cook over boil-ing water until mixture coats spoon. Dissolvegeletin in cold water, add to hot custardoWhen mixture is cool, add vanilla and foldin 1

/2 pt. whipped cream and k egg whites beatestiff. Break up angel cake in small piecesand put in large oblong pan. Pour custard oncake. Spread remaining whipped cream oncake and sprinkle generously with fresh orfrozen coconut.Chill thoroughly. Slice or cut in squares.

**********

FRUIT CUSTARD PIE Margaret Stumpf

In an unbaked pie 'brust--' Vut 2 cups fruit, likestrawberries, peaches, blueberries, etc. Putabout 2 tbsp. sugar over them. Thenscald V/z cup milk and add to three beaten §.$gs.Make a little flour and milk paste and stirinto custard. Pour over fruit and bake in375 oven til custard is firm.

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fc"ftfi ftffisJtefriVfe Joan BoilingTERRIBLY' RICH CHEESECAKE

Combine 1 Co sifted flour, 1A c. sugar, 1 tsp.

grated lemon peel in small bowlo Cut in 1

/j c.

butter till crumblyo Add 1 egg yolk and J4 tsp.

vanilla. Blend thoroughly • Pat 1/3 or more of

dough on bottom of 9" spring form pan (sides

removed) and bake in ^-00 oven 6 minutes, or

till golden o Cool. Remainder of dough should

be refrigerated while filling is being made,,

Cheese filling - 5 8oz pkgs« of cream cheeseat room temperature in large mixing bowlo

Stir to soften, then beat till fluffy „ Add1A tsp. vanilla, Vk tsp. grated lemon peel and

V/z tsp. grated orange peelo Mix 1$ c. sugar,

3 T. flour, pinch of salt; gradually blendinto cheese. Add 5 eggs and 2 egg yolks beat-ing well after each. Gently stir in ji c. !..._,

heavy cream.Butter sides of pan and attach to bottom. Patremaining dough part way up sides. Pour in

filling. Bake in preheated 500 oven 5-8minutes or till top edge of crust is golden.Reduce oven to 200 and bake 1 hour longer.May be left in oven with door ajar till cool.A simple glaze is cherry (or other) pie filling

on top or serve along side.

BANANA CAKE Mrs. K.L. Fitzpatrick

This recipe has a different, rather spicy twistto the usual banana bread or cake.

3 mashed bananas ( sm or med.)1 cup sugar 1 egg1 tsp. vanilla Yz cup oilCombine

:

12/3 c. flour 1/2 tsp. cloves

% Co nuts 1/2 tsp. cinnamon

1 tsp. baking soda Yz tsp. salt

Bake about *f0 minutes in cake pan or longertime for loaf pan„ Oven temp, is 350 .

SEVEN LAYER COOKIES Dorothy McGreevy

% lb. butter 1 6 oz pkg D

1 Co graham cracker crumbs butterscotch chips

1 Co flaked coconut 1 can Eagle Brand1 6 oz pkg. chocolate chips milk1 c. chopped pecans

Preheat oven to 325 degrees« Place butter in

a 9 X 13 in. pan and place in oven to meltbutter. Remove pan from oven and sprinklecrumbs over butter; sprinkle coconut over

crumbs, add package of chocolate chips,

scattered evenly; next add the butterscotchchips in same manner c Drizzle condensed milkevenly over the pan and top with the choppedpecans. Bake 1

/2 hour c Cut in squares assoon as cool.

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PEACH CUSTARD PIE Eleanor Obrist

Line pie pan with crust.Sprinkle about % cup of sugar on crust.Quarter pealed peaches and put on top ofsugar base. Sprinkle a little sugar on topof peaches.Mix 1 egg, )\ cup milk and }i cup sugar forcustard mixture. Pour over peaches.Bake in 423 oven for Yz hour or untilcustard is set.

Same procedure can be used for a plum(prune type) pie but omit milk.

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RAISIN COOKIES L. Leinfelder

2 c„ white sugar 1 cup margerine1 cup raisins (ground) 2 e^ggs

1 cup oatmeal 2/6 cup flour2 tsp. soda 1 tsp. vanillaYz tsp. salt

Roll in balls thon roll in sugar c Do not_ o

flatten. Bake at ^Q until brown 10 12 min.

APRICOT CHARLOTTE RUSSE Eleanor Obrist

1 ig. packace Apricot SPARKLE

*k c. sugar 2 c. boiling water

1 tbsp. lemon juice V/z c. Apricot nectar

2 cups heavy cream or cold water

whipped 1 pkg lady fingers

Apricot Halves for split

Garnish

Dissolve SPARKLE and sugar in boiling water.

Add lemon juice and Nectar or cold water. Chill

until •-dightly thickened. Fold in whipped cream,

Line sides of 9 " spring form pan with lady

fingers o Fill with SPARKLE mixture , Chill

until very firm. Remove sides of pan. Garnish

with apricot halves (if desired). Yield10-12 servings.,

DUTCH COVERED APPLE PIE Maria Tax

2/2 c . flour 1/2 c . b -rem sugar

1/3 stick of margo 1/8 tsp. salt1 tsp. vanilla 1

/2 c. milk

Mix with hands flour, marg. sugar, vanilla,salt and milk until a ball is formed. Chill in

refrigerator for at least 1 hour.Roll our 2/3 of the dough into circle on flouredsurface. Line 9" spring form with it, bottomand sides up to %u from upper edge.Fill with mixture of sliced, cleaned and finelycut up apples (V/z lbs.) 1 tsp. cinnamon, 1 tsp.

sugar and a handful of raisins.Roll out rest of dough into circle cover thepie and press on at edges. Spread with brushbeaten egg yolk on top.Bake in a ^00 oven about k^> minutes. Cool in

pan about 10 minutes before taking pie out.Serve sprinkled with confectioners sugar.Serves 10

PUMPKIN PIE Evelyn Gralleo

1 Pt. Pumpkin Vk tsp. flour

1 pt. half & half 1A tsp. salt

1 tsp butter % tsp cinnamon

2 lg.» eggs 1/8 tspo mace

1 c. sugar 1/8 tsp allspice

Pour pumpkin into bowlc Add butter to milk,

heat until bubbles from - do not boil. Pourheated milk into pumpkin . Mix well. Beat egg

yolks, add to pumpkin mix. Combine sugar, salt,

flour and spices „ Mix into pumpkin, mix well.

Beat egg whites until foaming and blena'.intopumpkin carefully.

Bake low rack 10 minutes at k^O a Reduce heatto 350 and bake 50 to 60 minutes more,

UNBAKED COOKIES Wienke Tax

2 cups sugarh teaspoons cocoa (Hersheys)

% cup milk

Boil together for a few minutes (don't letburn). Remove from heat. Add % cup peanutbutter ( I use crunchy) 2/2 cups "quick oats",yk teasp. vanilla and stir well. Drop byteaspoonsuls on prepared waxed paper. Let cool.Can be made without cocoa. Makes about h doz.Nuts, cocoanut. chips can be added.

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ORANGE DESSERT LaVonne Leinfelder

I orange cake mix baked as directed in 13 X 9pan. Cool. Poke holes with tookpick. Pourover cake 1 3oz pkg e orange jello dissolved in

r/2 cups hot water and cooled to room tempest ure/Cook 1 pkg. vanilla pudding, cool and pour on

t' p of cake. Chill 1-2 hoursc Serve in squares.

LEMON .COOKIES "DIABETIC COOKIES vMrso K, La Fitzpatrick

% c. shortening1 egg1 tblo water

1 tsp vanilla% cup shredded coconut

1 tsp baking powder

1 tblo sucaryl (to

taste)1 tbl. grated lemon

peel2 cups sifted Hour1/2 tsp c salt

Cream shortening „ Add sucaryl, egg, water, lemonjuice and peel and vanilla D Beat until blendedc

Mix in cocnut. Sift dry ingredients together

,

Add to creamed mixture „ Form dough in a roll-

Wrap in waxed paper „ Chill until firm. Cut

into thin slices and bake on ungreased cookieo

sheet 10-15 minutes at ^-00 „

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APPLESAUCE COOKIES DIABETIC COOKIES

Mr So Kc L. Fitzpatrick

1)4 Co flour 1 eggVz tsp c salt 1 cup unsweetened1 tsp cinnamon applesauce1/2 tsp» nutmeg 1

/3 c„ raisins1/2 tsp c cloves 1 cup allbrand1 tsp soda 1

/2 Co butter1 tblo Sucaryl (to taste)

Sift together flour, salt, cinnamon, nutmeg,cloves and soda. Mix butter, sucryl, egguntil light and fluffy,, Add flour mixture andapplesauce alternatelyo Fold in raisins andallbrand o Drop by tsp» fuls onto greasedcookie sheet o Bake at 375 for 20 minutes oruntil golden brown D Yields : k dozen.

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