EVERGRF~EN PARK - OAK L!I.\"J'N JUNIOR WOHEN'S CLUB

1912 - 1973

We wish t~ thank (l.'lUT cem.'7littees;

Our c0mmittees hope that you spend n~ happyhours enjeying the recipes in this btB@k"

Ho~m LIFE CO~rnITTEE

Helen Wel1and~ ChairmanPat GilheelyKay SharmanRu.th Gf31lDmb

WAYS AND r·1F.A1\Js Co.r1J.'1ITTEEKay Shannen, ChairmanJeyce Steff.elHelen WeilandJI»Anne LakeCar~l W4lllclEleanil1)1" Gessert

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and extend thanks te Claire Bez-gnaeh, Anna Brinsky,Pat Gilheely, Nancia Jehnsen, Ruth Ge~eMb, Carel Weeland Eleaner Gessert fer typing ~11 the recipes useda

HAPPy EATING !

TOMATO FIZ'7, Beverly' L~\'lis

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2 BOz cans tomato jnice·2 70z. bottles lemon-lime carbonated

beverage2 lemons sJiced

Chill all beverage.. When ready to servehalf fill glasses with tomato juice andfill Tlii th carbonated beverage .. Stirslightly to blenfl. .. ·Slit lemon slices tocenter eno perch on glasses. makes 6-8s €" :rvi11gS

GOLDEN PHEASANT ptmCH Adele t~~shall

6 shots of gin6 shots of lemon juice'1/:::' cnp powdered sugar1 Y:i::~'l egg1 lat~e bottle white cream ioda

Blend g;~.n, juice, sugar , and egg inblend .. Ad" ice and cream soda when readyto serve"

CITRUS CCOL1i.;R- ,...~i pkg (33/4 ez.) instant lamen

pudrlin.f!j mix4 cups milk1/3 cup undiluted frozen@range juice cliIlncenti"ate .,

Anna Brinsky

Ii· Pints orangesherbet·

Plliepare pudding mix as dire3t0d using 4 cups milkinstead at Ultl1luntcalled f$r.. Stir in thawed&range juic@"Feux inte tall glasses and top witha seeep of orange sh@rbflt.. Garnish with mint ifdesired.. (Makes ~ Cups)

The seat of ci'liurage is in the st.mach

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lemon juiCEr

RUTH" Golchrib

:2e', en Weila.nd'

l/B t tabasco SBvce1 slightly beaten

egg yoI k ."1/3 cup chopped'canned mushrooms

onions ,~,"~"~' '';'

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CHICKEN LIVER

Melt butter and and flour, mix untn.L.s~ooth- add mil~ a little at a time~

cook unt t I thick, A.dd all' othe r ,ingred,ients except crab'. Simmer- 5' .::'minutes folr'l in crab, lTlix gentl,Y, .';let cool., Sprparl'ori'rye r-ound s orserve in halved crescent.' Place in, j500~;,10 minutes just'befc)'res,erving,~ , ,

9RAB AU DIABLE

2 t fl.our2 t butter3/4 cup milk1/2 t salt1/4 t chile pow~er2 T finely cut green1 60z. can crabmeAt

1 lb e nhicken livers;1/4lbemargarlne'1 med. onion, chopped fine1 stack celery, choppen fine1 sm. ,clove garlic, crnshedJuice of 1/2' Lemon 'or 'bottledSalt and pepper to taste

]\1e l t ,margarine', saute orn.ons s' garlic andc e l erv for 1 0 rrinut~s. Add liver, saute"slowly for 15 minutes. let cool a fewminutes .. take ant of pRn; pat on plateand anash With a for1{.Putin a bowl add ..:th~' TTlarp.:arine froT'1 the P~l1, ~.-dd': Lemon "Jllicesa] t ~md pepper and refri!?;erate. Serve withcrackers for snacks or as "an Rnpetizerq,

III I CH;~SNUT flIEA.TBALLS APP;~TIZEB. PhylliS Zarutla

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2 cups soft bread crumbs(2 1/1 slices of bre,n)

1/2 cup milk1 T soy sauce1/2 t garlic salt1/4 t onion powder1/2 lb. ground beef1/2 lb. bulk pork sausage1 5-6 oz. can water chesnuts, drained & finelychopped 0

Combine bread crumbs,lmilk,soy sauce, garlicsalt and powder. Add groqnd beef, pork sausageand water chesnuts;mix well. Form meat mixtureinto 1" balls; place on 65 1/2 x 10 1/2 x 1 inchbaking pan , Beke tn 350 oven for 18-20 m.l:.1.or until done ..Makes about 5 dozen tiny meat balls

SNACK RYE APPSTIZER

(;>

1/2 cup &armesan chees3/4 cup Mayonnaise1/2 cup chopped onionDash Worchestershlre SauceBRIt & pepperSnack rye bread

Kene Jaeobs

Mix ingredients well spread on Snpck rye breadBroil until light brown and bubbly ..

CHEESE BP.LL Ruth Golomb

1 glass jar Kraft Roka1 Roz. pk. cream cheese1 Roz. woody's cheddar che~se

let the J cheese soften then mix.. shape intoball cover with chi.pped nut~ or parsley

---------He whtD rebukes a man, gets morp. thanks in the endthan one with a flattering tsunge

Mix all ingre0ients and chill for B couple hours ..Used as a dip with carrots, GAlery,caulifower,zucchine, cucumbers ..

1 stick butter1 c Love ~:arlic

1 C8.n anchovl e sFresh celery or green pepper~

1 loaf fresh french or Italian Bread1 Fresh cabba~e cle8n & quartered

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Ruth Golomb

Mary Ann CerviBANA CALDA

TtF;RB DIP FOR RAW VEGETABLES

In electric fry pan or fry pan on range on lowsaute butter,garlic & ancho"lTieofJfashing with forkuntil garlic and anchovies a re ~Jery much QesolvedKeeping ~n low take a piece of fresh vegetablerub or dip in mrxt.ur-e , Take :;. bit and 9 bite·ofbread 0 (Beer goes well)

1 cup Miracle Whip1/2 To lem.on juice:1./4 t salt1/4 t pA.pri1{a1 t sRlao herbs1 T dried ~rated opion1/8 t curry powder .1 T chopped chives1/2 t worchestershire1 clove garlic minced1/2 Cup sour cream

I'1INIATURE HAMBURGERS Helen Heiland

2 1/2 lb .. o::round beef2 1/2 t salt1/4 t pepper48 t wo inch r-ound s of br-e-rd toasted6 T soft margarine1/2 cup finely chopped parsley1/2 cup catsup

1 (30z.) pk~. cream chep.se room temperature'1/4 cup sour cream1 (7oz.) can tuna,well drained2 hard cooken e~~sJ cut in quarters1/4 t SAlt1/4 t ground b'l ack pepper1 t lemon jlace5 drops liquid hop pepper seasoning (opt-lonal)4 jumbo ripe olives, well drained and coarselychopped

Blend first 8 ingredients in blender or mixernntil smooth. Remove from blender; stir inolives o Cover ann refrigerate at leAst 1 hourbefore s?'·ving to enchance flavor.Makes 1-)/4 cups nip.

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'TUNA DIP,5'

Cla1"e Bergnach

mix beef, salt & pepper. Shape into sffiRIIharnbur'ger-s , u s l ng 1/2 t bpef each , Make adepression in center of eRch bu.rger.. Place ont-OflSt rounds 1,rhich have been s pr-ead with softhut-tAr l=I.l1d sprinkled with parsley. Broil for1 '1/2 to 2 min. .l:'lace 1/2 t catsup H top eachbllrgf:>r

CRABMEAT APPETIZER Ruth Golomb

1 CAn crahmeat drained1 8oz. pko cream cheese1 to ~orchestershire sauce1/2 t garlic salt~lt crusts from bread&cut intoquarters.Mix crab,cheese & seasoning,mix well spree;; on bread,broiJli?:htly brQ1,'Jned 0

As one 'fa.ee differs frem anether I SfII d'l/ltl,s .ne.human heart frem another.

;1 Roz e pkg. cream cheese1 can crabmeat1 jRr hoffman house shrimp sauce

Mix all 1ngredients,Shape into small balls andbake at 3500 for 20 min ..Mayhe easily frozen before baking.

P18,ce softened block of cream cheese on s er-v l.ngdish. Finely crumble crab and plqce on top ofcreeID cheese.. Pour shrimp sauce over top andlet run down si<'les.. Serve with crackers orrou;nds of bread.

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Helen Weiland

Ruth Golomb

Kay Shal1non

COCKTAIL MEATBALLS

bCRAB SPREAD

CRANBERRY SHRUB

1 hot tIe cranberry juice2 cups "ptneap c'l e juicegingerale to taste1. pt .. lemon sherbert

Mix 1ngredi~nts and serve topped with a scooPof sherbet serves 6

1 lb. ground beef1 lb. ground pork2 cups dry bread crumbs2 eggs1 ~ed. onion grated1 clove garlic1 1/2 t salt1/2 t pepper1/2 t allspice

Nix all ingredients and put in blenoero Servew~th raw caullflower,cucumber,cArrots,celerytOT'1otoes o

1 pint mayonaise1 buneh chopped p-rpens onions1 large cream cheese1/3 tube anchovy paste1-2 clov~A of garlic minced1-2 T chopDed lemon peels

1 lOAf thin sliced br2ad2 jars old english cheese spread2 sticks margarine1 t Worchestershire sauceGenerous dash tabasco

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!lAW VEGE'rABLES DIP

CHEESE SQUARES

Helen Tweiland

Helen 1tlei18.nd

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Beat butter and chepse with beater until lightann fluffy" Add s auces e Cut crusts from breadAnn cut into 4 even squareso Use 3 square persanrlwicho Frost layers and sides with cheesemixture~ Chill or freeze"Bake in 350 0 oven for 15 mine

SWEET sour HOT DOGS Helen r,.Jeiland

1 lbo Hot dogs cut into rounds1 small jar currant jelly1 small bottle chili sauce

Place all ingredients in SAuce pan, bring to boilsiMmer 10 minutes o Serve in chafing disho

Melt the cheese in the top of double boiler.Blend in' t.he remaining ingredients o. Spoon onparty rye br-ead , Broil until d.eLtcat.erbr'ownann bubbling. Serve immediately.

Onions, maycnaise and garlic s~lt all to. int@'a ble:rid~radd the cheese a little at a time as it mixes. At thovery end when the mixture becomes spreadable add theparsley rer celero Then spread en THIN slices or Frenchbread and put under broiler rer seconds.

1 cup grated natural sharp, cheese3 T butter .1/2 cup sifted flour1/4 t salt '1/2 t paprika24 stuffed olives

1 cup grated processed sharp cheddar che<::se2 t. grated onion1/3 cup mayonnaise2 t cream or milk1 t Worchestershire sauce1-41/2 oz. can shrlmpshredded

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KaySh.a:nnon.

"D~Ette .Massey..

L,inda Depp

1 bUnch diced greenoniens

1 pkg.. grated ehee.se

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HOT OLIVES CHEESE PUFFS

SHRIMP ON RYE ROUNDS

AUNT BETTY'S APPETIZERS

Blend che ese and butter.. Stir in f'Lour-, .saf.t ,and papr t k» 0 Mix '\'I.ell o .Wrap it cheese: dough.around olive. Cover.. completelY",Place,,,cmungreased cookie sheet. Bake at 400° 10 to 15minutes till golden brown, Serve warm.(can be made in advance and frozen. Wrap well.)

1 bunch parsely just tips1 1 ,a - cup mayona1segarlic salt t. taste

[1I I CRACKER SPREADS Simple and easy

1. 1 pkg cream cheese1 enien small and diced1 6sz. can tuna, chicken 81'

shrimp

Linda Dopp

Warm. cheese til} rf!)l&il1 temperatue. mix all ingredientst@gether and f@rm intc a ball.

2 0 1 pkg dry 9nion seup mix1 cup seur cream1 lltnion dicedcr-Lsp bacen bits

Mix everything t~g~ther - let stand at least an hour inrefrldgerat~r bef@re serving.

t:Q.NA CHEESE DREAMS

8 slices 0f bread2 cans fiaJ.ced tu:na1 small $ni$n mincedt Cup celery eh@pped fine

t cup A!Jlerican Cheesegrated

1 egg white beat.en stifj3/4 cup mayenaise

Breil bread@n 0ne side t~ t~asto Mix tuna. snisn, celeryand cheese tegethero FGld Ul egg white and mayonaiss.Spread ente untea:stcd sids @f bread and h~il tC9r J minutc4\Dr until cheese l1i~lts.. Se"€) hl.\\t o

A rich man is net «me whe has his first d0l1ar p butI"ather ene whe has his :first friend..

2 lIe lb. chicKen wings~ T D a:oricot jam1 jar junior anr1cots2 1/2 oz. te~lyak1 s uce2 1/2 oz. soy saue~ or ~ OZ~ ot' one kina1 clove garlic1 to ary-mus~ard

Cut oTf of wing ana cut wing in half .. lUxl.h.e aoove ana marinade over-n Lgh ti ~ Placeon greasea cookie sheet-skln alQe Qown.Arter 15 m1n .. ba.5~6 With sa.uc~.. Aftsr l/~hr-, 'turn wings oven' ~ Mter another 1;' min ..baste w16n rest o~ S8UC$. UooK wings 1 hr.in a 350 oven ..

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P~ullne

Moody

P3ulln~ MooayPll.;tA MACARONI- ..-1 lie LDe gr. Dee~

1 onion cho'P"Pea.1 'CST).. sal'&lIz to pepper1 eggore:.ga.nol/c. cun milk:

2 T.short;eningJ. 1/2 cans

tom to soup1 can pizza a$Uce"( 01.." 'OKg.ereamettes!- 'to~' Ib" 01Chedatar orA1t1eric&n cheese

Brown togethe~ beer 9 onion~ g~lt ~na nenper~a shortenin~. Add S0U~ and olzz~ sauce.Cook IS min" - Cook creamettes ana dra-in andilda lIe CUD mi.l.K ~net e~g.. Put ('lre&.me-ctes inbak1ng etish and cover with beer mi~ture.

Sprinkle oregano and cheese. BaKe 3500 .ror20 m.1nU"t8S ..

\0CHICKEN WINGS OR DRUMETTES

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\~CR.4YB3RRY FRUIT BRSAD Anna Brinsky

A shaker of mixed salt and pepper kept near thestove is very useful. Use 3/4 parts salt to 1/4 partpepper.

t cup shortening 1 tsp. baking soda2/3 cup sugar 1 tap salt2 eggs, well beaten .2 cups coarsely grated raw2 cups sifted ~lour apcleI tap. baking powder I T. gr~ted lemon peel. . 2/3 cup c~opped.walnuts

Cream s~ortening and sugar until light and fluffy;beat in eggs. ¥dx and sift flour. baking powder,baking soja, and salt. Add alternately with gratedapc'Le to egg mixture. Stir in lemon peel and wa.lnuts.Batter will be stiff. Bake in greased and flouredloaf pan (gil x 5" x 2") at 3500 • 50-60 minutes. Donot slice until cold.

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Anna BrinskyAUTUXN APPIEBREAD

2 cups sifted flour1 cup sugarIi tsp. baking powder

(double acting)1l' tsp. soda1 tsp. salt

Juice and grated rind of1 orange

1 egg. well beateni cup chopped nuts2 cups fresh cranberries

(cut in halves)JT me lted :5i)(o ,·h I; ~ 11~,

Sift together flour, sugar. baking powier.~oda,

and salt. Combine orange juice, grated rind, me"lted. shortening, and enough w~ter to make 3/4 cup juice;then stir in beaten egg. Pour this mixture into thedry ingredients, mixing just enough to dampen. Foldin halved cranberries and nuts. Spoon into greasedloaf pan (911 x .5" x 3M) spreading it evenly making cor­ners and sides slightly higher than center. P~ke, inmoderate oven 0500 F.) 50-60 minutes. Remove frompan. CooL store overnight for easy slicing.

Spread mixture on halved loaf Italian bread •Broil 1/2 - 1 minute.

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GARliC BREAD

1/4 lb. margarine1/4 lb. butter2 pcs. garlic diced and

mashed into 2 tap. salt1 tsp. onion salt

Helen Weiland

1 T. Italian cheese.grated

1 T. parsley2 T" vegetable oil to

ma.}te more spreadable

BISCUIT STICKS

Pl1lsbur,y biscuitsmargarine

Adele Marshall.

caraway seedsrice krispies

Cut. each biscuit into 1/415 , .. rooll into stick form.Cover each stick with mel~ed butter, rice krispies andcaraway seeds.·· Bake in 4250 oven for about 7 minutes"

ONION LOvERSTW~ST

1 pkg. yeast1/4 cup warm water4 cups flour1/4 cup sugar1-1/2 cups hot water

Ruth Golomb

1/2 cup milk1/2 stick softened butter

or maz-gardne .1 egg

In large bowl dissolve yeast in warm water. Add2 cups flour. sugar. salt, water. milk. butter, andegg. ?lend until moist. 2eat 2 minutes, stir in restof flour to form soft dough. CO""6r. let rise in warmplace. until light and doubled about 60 minutes. Stirdown, toss on floured surface until no longer sticky.Rollout to 18" x 12 1& rectangIe , Spread filling. Cutlengthwise in :3 strips. Starting witr. 18" side rolleach length and seal edges and ends. On greased cookiesheet. Take the J strips and braido Usually whenthrough the braid is toolong so I cut in 2. Let risein warm place till doubled. Bake 3500 for 30 minutes ..

(Filling continued)

~':elt butter and add rest. mix well.

1 Pkg yeast2 Tbl sue;ar1 cup warm milkCO!'lbine the first three ingredients in a 2 cup "1~asuring

cup and let double to th~ top.Scald 2t cups milk and add:It sticks of butterI} cups sugar2 tsp saltgrated rind ~f one lemonBeat 5 egg yelks. add cooled milk mixture and yeast. Beatin 7-8 cups sifted fleur. Bea.t well and let rise todouble in size. Form int~ sesired shap~ and fill'withApricot. prune cheese 01"' walnut. ?lace into grpased panslet rise to double in size. Place inte 400 oven ferabout 30 minutes. If even is too het. lower to 375.

topping

\'iFILLING FOR ONION LOVERS T.tITST

1{2 stick butter ormargarine

1 cup finely chopped onionIT. Parmesan cheese

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Pa.uline MQody

IT. sesame or poppyseed

1 tsp. paprika

(boheen.an)BRICHTY

1 cup sugart cup n9ur4 tsp butt~r

1 tsp cinna.mon

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Beat eggs in milko Sift dry ingredients into mi~ureo

Feld in bread which has been cut tnt. eubes, When waterb$ils, feu-'m into ene large dumpling. r@ll &n nour f@reasier handling, drep into water which is at a fairlyhigh ooU" Coek 10 minutes on ene side 0 turn and ceekother side Ie minutes.. Remove with sletted spaen.

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NEVER FAIL DUMPLINGS

1 egg-i cup milk1 tap baking p0wder1 cup fisur sifted

\6'"Sylvia Baber

t tsp salt1 sliee bread (white.

toasted)

He Wh0 gains intellieence is his @wn best friend;He who keeps understanding will be successful..

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"Pauline }'loGdy

Ii tsp baking pewder~ tsp salt1/3 cup milk

'"BLUEBERRY BUCKLE

t cup~~h~rtening'2 cup sugar1 egg well~eaten

1 cup neur' .'

Crea~ shertening and sugar until light and fluffy. 'Add eggs and be.at'well. Add sifted flour and otherdry ingrec1ientsaltern:-\tAly with milk beating untilsmeeth after each addition. Pour in greased 9 inchpan (square),.

TOPPING

1 ' 'I cup su~ar, "z -t;sp cinna.men

1 pint bluebp,rri~st cup ,!:>utter1/3 cup flflllurSprinkle blueberries ov~r top... Cut butter intonOU1"esugar and cInnanen , as is'!' pie crust e

Sprinkle mixture \tver blueberries. Bake in 375oven for,45 minutes. Let cool in pan.

Te'checolate cake add ,one melted chocolate mint~

The blend Clf mint ar;td chocolate .f.1.avll'll"s is,plea.singo

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Cover prunes with water.. Cover and simmer 20min .. or untiltender.(do not sw~et~n) Drain,reserving2/3 cup of liquid- add water if nece$~

saiyo Pit and cho.p p r une a e Sifttogeth~r dry'·ingredients; add res~rved prune liquid and thesalad ail. Mix to blend. Beat uigorousli 2 minAdd eggs; beat one min. longer.. Stir in ·prunss o

Pour into greased ~nd floured 13x9x2" bclking ,pan. To prep~re crumb top, mix t cup sugar, 2To flour, and 2 To butter until crumbly.. 5prink1e crumb top and nuts ovar batter ..

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PRUNE SPICE CAKE

lt cups dri~d pr~n6S

2 cups s~ft~d flourlt cups s.ugarlt tap soda1 tsp sal t ;l·t&p cinnamon

Crumb topping:-} c'up' sugar ,2 T~. f'Louz

Whi tli c ak e m.i.x3/4 cup apricot nectaxt cup cooking oil

Lemon icing:.1 cup l~mon juicg

JqAnne l,.akli

1 tsp nutmegt to t tsp clovest cup s a.l ad ail3 iilggSt cup brciken walnuts.L.recipe ciumbtop

2 To butter

AnnQ Brinsky

1 tsp lemon sxtrMc~

4 @99 yolk84 egg white5~ b~aten

sstiff

2 cups powdered sugar

Mix first five ingredients well. Fold in eggwhit~.. Pou~ into tube pan or angel food c&kepan that hillS bti::en greased and floured" Bake at3500 for 35 to 45 min ..r~el t sugar in lemon juice. Pour over top of C ailtc«

whil~ it is. still warm.

'A dinner'1ubricatg5 business.

Lard Stowell

VAl\iILLA 'wi+.FER CAKE

f lb. butter2 cup sugar6 eggst cup milk

f·1rs Emily Kunst

7 oz. pkg coconut1 cup chopped pecans12 oz. box vanilla wafers'

Crea~.butter and sug~r. Beat eggs on~ ~t atime gnd continue beating until smooth ~nd fluf-fy. Crush vanilla Wdfers fine and add to cre~m­

ed mixture with milk. fold in coconut and pe­cans. B~ke 350 0 1 hr. and 15 min. in gre_sedand floured pan 13xlOx2 or 9 or 10" tub~ pan.

Iif cup sugarf cup chopped nuts

POUi'.D CAKE

1-8 oz. pkg' cream cheese softened3 eggs1- cup milk1 ~kg lemon cake ~ix

Topping:t box ~anillci wafers~ crushedt cup butter··softened

Helem 'weiland

Cream eggs and chees9; add alterndt~ly with milkto Le mon cake mix.. Set ~side.~ix to;Jping. But­ter bottom dnd sid~s of l~rg~ lOdf pan anri presst cpp.i ru; on bottom arid s i.de s , fill \\li th cake ,.nix­ture only 4 full. 3~k~ at 350°.1 hr~ or until'done

,PEACH UP..)IJ.i[-DOI~I\. CAKE

. yellow cake mixs1.iced. peaches~~~aschino cheriies

Anne Brinsky

1 cup brown sugarl'

""2"" cup butter orloargarine

Prep~re cake mix according to packag~ directions.t·1elt butter; p ou.r into bottom of 13x9x2" pan ..Mix brown sugar with. butter. Arrange peaches=nd cherries in brown suger mixture. Pour incake mix. Bake a t . ~50o for 45 .to .50 min.

~()Pa...uline Moody

1 pkg .. Duncan Hines Orange Supreme Mix1 pKg. Instant Vc~11la Puodlngl+ eggs1/~ cup oil1/2 rrozen orange juice concentra...tedII? cup w~ter

1/4 cup vodkq1/4. cup G4.111c,no

Beat all inltredients fo'" 6 to 8 ...,inutes. oOil an <2lnge 1 f)(d ca.,.\re UCL."1. Flake dt 350

faT"' 4" t..., 5n mi n u t e s . When boked, putl"!C\kE! -m r'\late. 'Malre holes in wQrm coke

'1.-11. tb s ke'l..re ,. nd 'DOllY'" .on ~l~ze ..GT,.AZF: ' cun c'"'lnrectioner's sugor-

;..> T. ora.nge juic'e1 II? to 2 T. vodkQ1 JJ2 to 2 T.. GC\lliqno

~lx ltogethe~. nd pour on warm c~l(e ..

LIDf..DNN CAKE Paul Lne Moody1 pkg , lemon cuke4 eggs I pkg .. ins~nt lemon pudding mix1 cup 'WQter1/2 cup 011

Greas~ and flour i) by 9" P<v:l.. l1eqt toge­tiler I'OI"05 minutes,. e:..ll the ingredients J/

Bake 35U oven roY" 4U to 50 mln~ prickwell wi'&h a ror-k while still v-J'orM •• MakeglAze; ~ cup sifted powder sug4r- t!. '1'. oil1/3 eun 6~nge jU1ee- Drizzle ove~ c~ke

while still hot.

Better a dry erust with peacethan a heuseful ef feasting with strife.

~AT1'JTT'T' Cl'~!<E WI V' )~'fI'I:!;'F I'5UT'l'EP,/;'RFr\r"! ""II 1.,lNGPo.u l:ine MoodV'

I P1iisoury Wn1pp~ng Cream VqKe m1x1 cup or-orige jUJ.ce4 eggsl/~ cup Baiqa 01~

i okg. p1S~QChlO ouao1ng

Put; CUi 1np:re01enus 1nct '011.:Klng bowl <mnbent; a~ meOlum speeo unL1.L well OlenoeooPIQ..ce j/4 or 'the mf x cur-e in q well gr-e seabunot or anpel load D~n. To tbe 1/4mix'tu~e 16IL, QOd 3/4 cup cbO~Oi«'te ~~uceG

Mix we.!l. Pour over e oke be c t er-, Run qKnlle ~hrnu~h LO mix. HOKe.ror 1 hour ~L3!:>oo. '

1 /;..J!f ~mn. 81Jf.!'crr7 eg~ v01KSBeat t('geth~t' 1 ~_,?ht t1 nd creo-my .. · to thismixture o..dd. <.':\ Ii ttle &t Col. time 1/2 # ground

walnuts. Be~t 10 egg whites until stirf.Fold the egg whites into egg yolk mixture.GreQ.se 2 9" or 2- 8" lJQ.ns well nd flour.Put bqtter into pqnsnd in 3000 oven for30 min. Cool on ~e ~k for 10 minutesemd then invert coke , Avoid (lll drQfts 0.8this will c~u~e the c~ke to fQll.Buttercr~ Filling: .Cre~m 1/4# sweet butter with 3 egg yolks

dded one qt Q time. Beo.t in 1/4# sit'tedconfectioner's sUgQr. Add orOD by drop

3 T. double strength coffee.To e.tssemble cClke; Put one lc::tyer on cctkeplute. C'')Vf'T' t.,n wi th bu t t e r-cr-eom fill ing.

Put ne~t to l~ye~ of c~e nn top ~nd frosttn~ ~nd sides with whip~jn~ creQm--This is

C.<.. ] i t t l e difriC1l1 t but ou. 30 de11cious.Been in the f~~1ly for Y~~T's.

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Pclullne Moody~\

PIS'J'4CH1!:: PtTD0TNG C!I;\E

J cups flolJx, sift and E@sift1 tsp. sal"t1 -tap. soda1 tsp .. baking powder2 tsp ... pumpkin pie spice

t~f'f>JbIA~~

Pat Gilhooly

., ~ ...L.;[ cups cr1.SCO

oil2 cups pumpk.5.~

2 cups sugar4 ~ggs bE&t w~11

Sift the first fiv~ ingredient5 togather~ Cam­bin2 n~xt three ingredien~Bo B~at eggs wgll aand add ~ggs and dry ingredi~nt$ to the pumpkinmix. gour into gIQa$~d tubs pan. Bak~ 1 ho~~

in 350 OVlin"

Kay Shannon

2 cups graham cracker crumb$ 2 cups milk2 pkg instant vanil1~ pudding 1 dtick butt~~

2 pt. m81tmd ic. cr.am (any fl~vo%)

2 env21ope$ draam whipc.rumbl~d H~6th bar~

Mix gx.h~m crack~r crumbs find but~ur. Add pu~­

ding~ milk, end ic~ cream. H.fxi9&ra~.~ Tepwith d.:r~;Ill;m wh;i..p and H!isth b~r~.

RAW APPLE CAKE--_..._~

It cup Wesson ail:2 cups sug-mr2 egg63 cups I~W dic~d apples1 cup chopped pecene

3 c upe flo\Ji!;l tsp 5el t1 'tap cini"j~jTIOf\\

1 t.sp sodli.'l2 tap v~rd.ll&

f·1ix t09iiid::hliJ1I:' oi·l l1 sug~s ~ and fJggg. Ba:et willluAdd ~emildning ingIadientSl,. Bakilll one hour 300 e

Goad living ia du~ ~o that .c~iDn of th~

judgm8R~ b~ which the thingG,which pl.89~ ourtastB are p~8ferr~d to ~ll oth~r~.

Put sugar and floux in largE bowl. Mix 3hoIt~n­

ing,cocoB, and watBr and cock to boiling. Pourover fiUCr';I land flour ario mix "''!tidl. tldd :ni.lk,eggs, soda, and vanj.lls~ Pour into 15 x 10grEa~~d p~n ~nd bakE at 400 0 fox,15 tg 20 min.fros(;~ng:

Mix short~ning~ ebeo., milk? ~nd cook le boiling~

Rarnovc: from he a-t; and add remaining hl\j:l:c":.Ji'iH1tS.

Mix well. Spxaad on cake while the CAke is ~til1

hot"

frosting,:t cup margarine or bu~ter

tcup CClcoa6 1~4') milk

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1 box powder Bug~r

1 tsp vanill(i.!1 cup nuts

Cl.r~ Arin BErgnach

t cup buttermi'lk or sourmill<

2 eggs1 tsp, bmking powder1 tsp v.milla

2 cups sugC1X2 cups flour1 cup shorteningt cup cocos1 cup water

t cup ,nuts

C~••m butte~. ~dd suge~llb•• t w,ll. Add ~ggH

on, at a tima. Add v.n~11 •• ' Add siftwd floyr"and bMking powder elt.rnEt.ly with sour cream andBoda. Pour batt&r into 9x13x2 or 10" tubE pan.gre~Bed and flour.d. Sprinkle topping over cake.Then tak~ fork and swirl through batter.' Bak e <j"t350

055 min. to 1 hr. or until tasted done.

2 cup sugart Ib~ butter or margBrine4 eggs3 cups flour

. Toppingf1ix:t cup suge.ll::-2 tsp cinnC1illTIon

3 tap baking powd~r

2 t s p v an i.Ll a

1 pintsDur cream2 tsp'baking aoda

..EVILS FOOD CAKE

f, <": .. shortenin,,:1 '3/4 c.. s'lfter'J c,Ake flonr1 i/2 Co SUt:T:Rr

1 rsp .. hakin~ pow~er

1 t s p .. s aLt

.~l.\"8evp.:rly Lewis

.1. '- ":,: I,SP.. so a2 e~r:s

2- 10z. sq .. un­sweetenp.n Ghoc~,

YYJplten1 .-"'1'e"1 colorinlt1 Co milk

JtrJyce Farr@ll2 eggs1 cup Pumpkin pie mix1 eup ch~pped walnuts

1 .. Stir s1l0rtenincr ,just till softf"neri .. 2 .. Sift~Tyin~rp.~tpnts 1. q~~ 2/1 ~. ~llk, m1x wellurrt 11 all flour ls r'l9.mpener'l .. 4 e Beat 20 seconds5" A~" rernAinln~ 1/3 Co ~ilk, p~~s anr'l meltedchoco18te. 6 .. ~eat viaorouslv 2 min. longer ..7 .. Ba~e in 2 p~per lina~ pqns 8xljin. or flatpan for 10-35 min. At 350 oven ..

EASY PUHPKIN CAKE1 l&z Y~ll&~ C';k~ mix2. tsp Cinnament tsp ginger2 tsp nutmeg

C{i!mbinib eake mixo c1n!'",-~JlU'ln, ginger~ nutmeg in a large bfJw:JAdd eggG and &m@unt af water sp~cifi~d an pkg. but substitl

th\1!l pumpki.\ll fer 1/3 @f cal100 fer wat0r.. Mix as directed.Add nuts B than peur' Mtt~;:t" inte greaa.sed .()r fi@ur'@d bundtpan Bake in preh!'!at(/!!d 350 ~ven ftl.U" 4; to 50 minutes untiJw~~d@n pick insert@d in cake e~m~s @ut clegn~ C~al cake10 minutl'!ts. Glaze with a mix af t cup hl'llney and 1/4 cup~rang~ juic~~ Pi~rc0 it with skewers then sp~en glaz@@ver tfYP and side~ I3if cake ..

.....---_..Stir a half a paekage ef eh~e@late chips in~ y~ttr

seven minute frestL~g while it is still h@t. Itwill turn eut erea.my and taste w~mder.ful

1 i c U:} 11 J t~:.:i t ~ 1­

1 Gtick mdry~rine

1 CU? ~hite ~u9Qr

1 cU;:J c;uick oats1 cup brown sugar

2 evgsIt cup cake flourI tsp ;"f)da1 tsp c i.nn ano n1 tsp salt

Pour hot water over ~uick oats. Let stdndtill cool 30 min. Credm t,Jgf:: t he r rnarg ar ine andboth sugars. Add to oat~eal mixture. Add un­beaten eggs and mix well. Sift dry ingredientsand add. Bake in 13x9 pan at 350

0for 35 m~n.

Pour over cake:7 T. melted butter .jt cup condensed milk1 cup brown sugar1 cup coconut1 cup chopped walnuts

Bake 10 min. more.

t cup chapped nuts4 T. melted butter

PI ;~EAPPLE UP~ I ,JE-DiJ~"JN ~

!~ee!~2:

1 cup brown sugar5 slices pineappleJatter:

PC:lUline :~'loody

2 egg yolks 1 cup flour1 cup sugar t tsp saltt cup pineapple JU1ce t tsp vanilla1 tsp baking powder 2 egg whites(fold in egg whites last)3ake at 375 for 35-40 min.Turn o~er while hot.

Cake batter;

1 pkg o Duncan Hines Orange coke mix1 pkg. instant vanillc pudding4 eggs12" cup aili cup orange juice (continued)

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Harve~ ~lbanger ~ ~.continue9.

2 oz. vodka2 oz. Galliano or florentino

Mix all ingredients, then baat with elec­tric beater for minutes. Bake in greased andfloured angel foad pan 45 to 50 min. (350°)

Frostinq:......_-----~1 cup powdBred sugar1 To orange juice

1 Te VOdka1 T. Galliano

!,1 i X arid put 0 n

PEiuJ.ine Haody

1 p~g. J6110w c~kc mix ~

1 pkg. vanilla in~t~nt puddin~t cup corn ail 1 t5P butter extract fl~-T cup water voring4 l:3J'Js 1 tStJ vanillat cup ground nuts

C,.:'Flbine cake ir~ix dnc ins t errt pudding.Add corn oil and wdt~r. Add 8g;5 1 at cl time,beat afteredch egg. H~at 6 min. at high speecAdd butter extract and vanxlla. Grease heavybundtpan. Sprinkle with ground nuts.Layer batter with:

t cup sugar2 tap cinnamont cup ground nuts

Bake 3500

for 40 - 45 min. or until done.Cool 8 min. anrl turn aut.Glaze while warm with:

1 cup powdered sugar3 T .. milkt tsp butter extractt tsp vanilla

LJVELIGHT CH0CJLATE CAKE Pauline i'loody

2 eggs, separated t tsp saltIt cups sugar 1/3 cup oilt tsp soda 1 cup buttermilkIt cups sifted cake flour2 squares unsweetened chocolate

Beat egg whites until frothy. Graduallybeat in t cup sugar. Beet until merinGue standsin peaks. l·\ix remaining sugar, cake flour,soda, and salt. Pour in oil and helf of but­termilk. Beat one min. Add remaining butter­milk, egg yolks, and c hoc oLe t e •• Beat one m.i.n,~ore. Fold in the. meringue, do not beat. Pourinto two 9" greased and flQured pans. Bake at350 0 for 30 to 3~ min.

·1 Sara Lee c hoc oLe t e sw i r L cake or pound cake1 s:il311 container c ooL wh i.p1 tsp. powdered coffee6 Heath To f f e e Di:JrS, crushed

EASY 5\rJIHL Cr\KE Helen 5teE.dm.:m

I

Slice ca~e len~thwiBs in three slices.~ix cool whip, Loffee powder, ~nd cIu5h~d

Heath bers. Spre3d ~ixt~re between cdkeluyers~nJ on top and sid~s of c2ke. ~8friy~r~te onehQur befwre cutting.

:J.",U':UT CAKE----- ---

.::l -'-. '..; I' .: ,J n (~ . -i ",1 1"1 _t ~j

7 :J z ,1 To2 ., "7 :: t .. r-.lr::..:l d te

" • ~+. '" ::L T • r-: (; 1": 8;,]£ y;li<s

1 tsj'.:· v.i n i Ll a1_ .r :.:::J .. ;·Iites

~t~-t J~l,<.~, ~~~:~I un"til tl-l1ci<. lit ~ v~:.nilla

:...n c c f f e e ,3n.~ Ch~T JL,tB. BeHJt fa\lU whitt:;G till. t i f'f _nr' f...:l, In te'::.,:: .h ite s :::n'; :J.cJ~Jn_· -r.s Lriu t s ,Put .i. n ~.:;: ::; .;::..; d d ? -t n ..:. n: '~, k to: 1 hr. ;::. t :3 2 S·.1 D

Pauline}l~Ody

. .' •.

.Cr~~mshortenin'g . and 'sugar "u~til .fluffy"Add eggs and. salt. ;'Siftflour and ao d a , Add :milk·andflour al'ter'rlatelio .Add mashed .. bancii­nas and vanilla .. Bake at 300

0~or JD·miM~

!~~~,[:

It cup·pmwdered sugar2 T.. butt~r

3 T .. cream ..

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l-} cups sugari cup shortening2 eggs1 tsp saltI . ··lk2" cup sour .ml. ..

'2 CUP5 flour... 1 tsp soda

1 tsp vanilla,1 cup mashed banana

. ,. ·.1

He~t b~~t~r ~hd cream ~o b6iling ~bintiadd sugar slowly~

,,:'

~C\NO ROLL PIE CRUST----- .It cups flQY:irIt iUlp. suqalr1 1Hlp. sali

t CUp' ail.2 T. milk

S1ft intl1ll 9 It pie platli fllDu%, muglul, and,salt. Add gil sAd milk. ~ix tegethsB withf93S'k. PJ:sss evenly QU?liJund b.stt@m arrd edgssef gte plate. P~ick with fSHk. Bske 8t 4509_500 flD~ 12-15 min. Use fe~ single crust pie1ZilCip-eli snly ..

STRAWBERRY PARfAIT ~ ·Ruth LindgIrfiJn

1 pt. vanilla. icecream .

to It· ·cups drainedlIt1l'8wbsJl'riee

It cups wats~ (bIDil­ing e~ f~uit juice)

1. pkg. strawbe1Zry jeIlel

Dissolvil gelatin @nd ice cream until melt- 1ad. Chill until thickened, abeut 30 min. Thenfeid in f~uit. Speen inte baked pie shell.Chill untilfi~m. Tap with whipped C1Z~iJm.. 1

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~eRt e~~ white till stiff enml~h to hol~ softpe9,Ks. A.nr'i s Il'';8r rr,rA/11181 1 y , "beat i no- After eachRr'lilitton.. :fI!!ix 811 inp;rprlients top:ether. Drophy t easp00<1f11l s onto br-own pa pe r-, Bake a t 325for 30 min.

Co~hine first 3 in~renients: ~ivi~e ~ou~h

~n half RnA c~ill. BaIlout half at a ti~e,

?h()11l"; :~tt thick .. Gut wj.t h s na'l I r-ounrt cut t e r ,Pf.ace .~ t s n, fillinp.: on each c ootc i e , Beqke onnnr:reAse ri COOKie s hee t , 250 oven for 20 n i n ..Y5.elr'! ahollt 24

1 b~~.(3oz) eAch:~~?pe iel10,lpm6n je110? Co h~ilin~ water1 p~ .. whippi~~ cream, whipper'l

'3 C. freshhlue'l--,erries2 tsp. vanilla

Phyllis ZRru"ba

1 C. sifter'! flourApricot or prunefillinp;

.JoAnn;:> Lake

Beverlv Lewis

3/4 ~. snO:Rr1- 6 oz .. pke>; .. Choc.c11ips~ c. choppen wAlnuts

SIHPLE i{.OLOCHY

1 pko::. 3 oz. Crf"0'T) cheese~ lb. ~ltter nr mar~erine

r;7-\OCOLATE CHIP SlHP'lISE

2 e~~ whites, ~e9ten

1/8 ts p , s81t1/8 tsp. cre8~ of t~rt~r

1. t.s p , van i L'la

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nissolvB v eLat Ln in bo t Lt.nv l'1fatAr .. Chill urrt t Lslt~htly thickene~. Folr'! in w~ip~e~ c~eRm,blrie

ber-r Le s an,-'! varn.Ll.a , POUT ml x t ur'e : in 2 qt. mold.Ch~.ll urrt L'l, firm .. 1'0 nnT'1 01 d r'lip 11101(1 j.n 1111-:e­WRr~ water, t9P to loosen anr'! invert on platter.(~Hrnish with Rr'!r'l i tional whippe ri creHl" Ann .111neherr:i.es ..

~~,.''3tJ1'TBR.3COTCH BBG1hNIES Ann? Brinsky

1 c, '3)".' Sl1rrar1/3 ~.' 1"1p1 t~" hntter1 e.C".F.1 r.s p , 1TAYlt118'1 ~.. S i_f t; p r1 flo 11r

1. t: h";;' .s p , ..p·.r1nrr,1/8 tsp. SO,l~_

~. t s p , s@lt~ cup.nnts1., h::: P,{;j'. r- oc , chips

1\'""0 :S1i()"~r to '\":'lltter !"In" cool. Blprv" tn P-P'JT Ann1T[-ln i . l 1 A. . Arl.-'1siftp.'l r'1rv i.nr.rrp""~!'nts (l'TEl r"h18 1 1 y .':1t\1'" t n nut s , P01JT mixt.n1"'e into PTPAser'l 9x9 pan.Sprink}p chips on top. BA.ke Rt 150 for 20-25 min.C":11.t t n t o s q ua r-e s wheVi cool.

* ~. suer"".r5 '1'. fl 011T

~~ r.sr. SAl t2. c, f'1111\2. P~p's, sl;'~htlv h?8te~

. 1 '1'• 1-.11 t t PY'

;J,. t: S P • \Tq 1'1;.1 J q

1 -ripp ')AYlAnqS

1~8~p~ q inc~ ptesho.JJ. .

r,orrhiYJp sll.''3r,f1 ou r 8n·" 881 t in top nf· <(111hlebo t Le r , Ar'lrl ·'''i.I'\{ s Low l v nci.xi.n C1" thoroll:"hl~v •. ~ook

over: r8pi~lv holli.n!=" ;\~!'"ltpY' urrt t I weI] t~lickener1

sttrrin!"'" (~nr;stRY]tly. Cook til n-::in. lonQ'er,;:;tirri.Y'O:()0f~,'!·:-1t·'···".'11i..""~ ~~~ii' "r,f-l" ,': (.1.rt (f 1 o t ('1}~t:i1-re

5 ('h, ~. "S. "hen [...o.rr b8C'.r i,',t" rer!i~' ~.<'--;e: hotT'lj.xtn·,~p' 1I'I'hi1p hpqti.n.r.r \Ti.n;oroqs~.~r, ('ooK 1 p\lnJ.on,,'p.r •. 'if7'~·()'Ve {rop' nt"At 8n'~ ".'(' hll r I:,er H?1·-1

iT~"!ni.JlR. (;001. reel nYI'~ :-,l.ic,,;·hr.>r:~':l'"'lS into piesl,p11 '1',1 cover iirrnr,,·'iq'tely l'ii.rh fillin~r,.

'1'(1 r I.d_ +;h ,.-,pr'L nrrllf' ()rc;\'i;:~eten'>" ~,T~~i ppp'l ,,·""e8rrJ.r,Of"111pn+-:s: ""hts T'U'lP fTl'V 1'r10t: n p r ' s Si"c:(~i.?li:y,

:.r"'·'1'JPStP.'~ fr,Y' bir-l-,h;ays In 01lT f87'Cily; men• :!"p'q i.Tv 1. ove .1 t •

Melt 2 square choco'late with the butter. Beat· eggs.add sugar and mu:~ Stir in chocolate mixture. Mix·flour and salt and blend into fir$t mixture. . Addvanilla andnuts and spread in buttered 11"x7"xl:"·1!28t

baking pan. Bake at )50° for 20-25 minutes. Frostwhen cool with white frosting. Melt remaining choco­late squares,and driz21e over top.

.n,··~:o"

Pat Vacco

1-1/2 cups sugar1 'T. flour:3, T. lemon. juice

Kiiy.Shannon

1 cup sugar1/4 tsp.salt .1/2 cup chopped nuts1 t sp, vanilla extract

OOUBLE FROSTED BROwNIES

FRENCH LEIvlONBARS

1-1/2 cups .iiour ..1/3 cup posdered sugar3/4 cup butter .:3 egifs

Bl;end the first 3. ingredients like pie crust and.patinto ,9;"..x 1)11 pan, ·bake 20 minutesat 3500.· ·Mix thelast: 4 ingredients and pour' over the hot crust, returnto the oven £01." 20 minutes. 'Cool--dust the powdered.sugar and eutinto bars.'

5 squares unsweetenedchocolate

1/2 cup butti:)r or:margarine

2 eggs

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IIJITT$RBUG COOKIES E1e·anor· Gessert

1 stick of margarine1 cup all purpose flour, sifted

. 1 cup sugar '. .1 egg white

Cream margarine and then add flour. Blend until itis like pi.e crust. Rollout dough oblong. Beat eggwhite stiff, add sugar. Spread m:tx:ture over doughand roll up (like a jelly roll). Cut into approxi­mately )0 piece~ 2 inches· for each. Place on a realwell greased cookie sheet and bake 1 hour at 300°.

- _...... -

To keep milk from sticking to a pan, first rub alittle butter in the pan bottom.

Feat egg well; add su&ar and continue beating .until light and fluffy. Add vanilla a~d fruit; ,fold indry ingredients. Turn into a 7-1/2" x 10n pan..Sprinkle with nuts and brown sugar mixture. Bake in3000 oven. 1 hour. Serve with ice cream. or whippedcream.

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1 cup cooked rice2 tsp. vanilla3 egg whites1/3 .cupw3.ter

Na!1.cie :Johnson

1/2 tsp. vanilla1-1/2 cups sugar1 egg1/4 cup bro~~ sugar'1/4 cup 'nuts chopped

FRU!T CClCKTAIL TORTE

1 16-02. can fruit,cocktai1(drained)

1/2 t sp, salt1/2 tsp. baking soda1 cup 9-11 'purpose flour

RICE PUDDING

1/2 cup sugar3 T. crnstarch1/2 t sp, salt3 cups milk3 egg yolks. slightly beaten

}SZ sugar, cornstarch, and salt in top of a doubleboiler. Scalk the milk and add.slowly, while stir­.ring, to cornstarch mixture. Stir in· the slightlybeaten egg yolks and the cooked rice. Cook over hotwater until mixture is thick and smooth, stirring'constantly. Add vanilla. Turn into a casserole dish.Beat the egg whites until soft peaks are 'formed.Add the sugar gradually and beat until. stiff • Coolthe rice mixture; then pile the beaten whites lightlyover the puddinc~. Place in a 300 0 oven for 20 minutesor until golden brown. Serve cold. Serves 6.

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BANANA·· SPUT FONDUE

2 king-size chocolatecrunch candy bars(about 6-1/2 oz. each)

1 cup milkMarshmallows

Clara Ba~gnach

Bananas cut into bite sizepieces

Maraschino cherne.s withstems'

Angel Food cake cut insmall bite size pieces

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Break candy into pieces.. Place piacesof candy andmilk in fondue saucepan, Heat directly over mediumflame, stirring.occasionally~·until chocolate melts.Spear marshmallows, "bananas , and cake with fondue f'orksor long picks and dip into melted chocolate.. Hold cher­ries by stems to dip.. If chocolate mixture gets toothick, stir in I or more ta~lesooons milk.

Yield: 4 to 6 servings.

BLUEBERRY ICEBOX DESSERT Mrs. Emily Kunst

Beat well. Line 8° x 8upan with 1/2 crushedcookies. Pour above custard over t!:is. Pour 1 canblueberries over custard, Top with Dream WhiP. andCOVer with balance of cooky crumbs. Peach or any otherpie filling wil~ taste just as good, . "

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2 egii;s1/2 cup soft butter1 cup powder sugar

1 pkg , Lorna- Doon cookies1 can blueber~ pie filling1 pkg. Dream Whip

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To cool a hot dish in a hur~, place it in a pan ofsalted cold water. It will cool more rapidly than inplain cold water.

Chewing ginn while peeling onions helps prevent tears.

Wash apples and remove core~ slice into 1/2" slices.mix sugar and ~lourtogether dip apple into mixture 50both sides are coated, fry in melted butter. Servewarm.

l-wlt marshlJl.allows in milk. cool. add creme de menthand' creme de cocoa. Whip the whipping cream fold intothe 'miXture. Fix crust bycr:us111hg wafers and mixingwith melted butter and press into pie plate. Pourmixture in and freeze pie at ieast 3 hours.

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Ru.th Golomb

Kay Shannon

4 tsp. green creme dementh

2 tap. crame de cocoa1 cup whipping cream

3 egg whites1/2 pint whipping cream.

whipped '

Ade1e l-'.:.arshall

2,T. brown sugar2 T. flour

RITZ CRACKER PIE

2 or 3 apples2 T. butter

APPLE RINGS

GRASSHOPPER PIE

24 chocolate wafers crushed4 T. butter24 large marshmallowsl/Z cup milk

Crumble crackers. Add'l/2 cupeugar, pecans. Beategg whites and add 1/2 cup sugar to form meringue., Addcracker mixture. spread into 9" pie pan, Bake at 3000

for 50 minutes to an hour. When cool, cover withwhipping cream and let set overnight. Serves 6.

20 Ritz crackers1 cup sugar3/4 cup pecans

Cream but~li!r'~nd sug~r togli!thsr; thli!n add flour.Slowly add salt, v~nilla, and pecans. Shapecookisslike ~cre~.nts., B~ka at 400

0 for ~bout10 mi:n. Let to cool. Holl in powde r ed sugar.

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CRE5ENTCOOKIES

1 lb. buttli!r16 T. powdered sugar4 cups sifted flour

PINEAPPLE~ CUUKIE~

La Verne i"1usul-:. . ~~ ... ~.

t cup chopped p~cansI tap. vanilla1 pinch salt'

N;ancie .Jonneon '

2/3 cup shortening or margarine 1 ts~ sdlt1 cup brown sugar firmly packsd 1 tap vanillm2 cups sift~d flour 1 well beaten egg2t tsp baking powder 1 cup r6lled o~ts1 cup chopped nuts1 cup crushed pineapple, undrained

Blend shortliining, Sill t, end viinilla.. ' Add l!3ugarand crli!am well. Add egg snd beat wall, Addflour and baking powder wh~ch,have been siftedtogether. Add oatmeal mnd'nuts and bl~nd. Addpinli!apple and blend. Drop from ~ tli!~spoon on ill

grli!.~li!dbaking sheet. Bake l5~20min. at 3500•

SOUR. -Ct~EAr-1 2-,UGAH. COOKI~ Paliiine Hoody

4 cups flour1 tap vanillaI T. grated lamon or

orang ill rind

I.,

1 cup shortt;nin~

2 CUpli aug<3rI cup sour cream2 eygsI tsp ~aking soda

Cream shortening ~nd sugar togeiher until light.Beat in sour cream. Bli!at ~gg5 until light andadd to mixture. 5ift flour and bgking soda andmix into dough. Add vanilla and rind. Roll~bout t" thick and place on ungrgati2d b~king

sh~ets. Brush with milk and sprinkle with su­gar if desired. Bake in 375 0 oven until dona.Do not brown.

.':--,

Crisp and freshen cookies which have become softby placing them in a very low oven for .5 mimites

" lIs1t the butter and add to the crumbs. Pat intoa 9u x 2~ X ,11ft pan. Spread the'chocolates on topof the crumbs then each of the following items-_butterscotch chips. coconut and nuts. Then pourthe Eagle Brand milk over the entire pan. Bake at3500 for 20 minu~es.

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Pat Vacco

1 ..: 4 oz. pkg , coconut1 pkg _ 4 oz. chopped

walnuts1 can Eagle Brand milk

4 cups sifted flourFood coloringe

nuts,citron.decorating sugars,or: candy (optional)

Eleanor Gessert-'

7 lAYER coom

Cream margarine' and sugar. add vanilla. thenflour.. Drop by spoonful on ungreased cooky sheet 0

Bake 10 minutes at 3750 • NOTE: To get a varietyof cookies from this recipe divide it into 3--00101' _some of the dough green, or pink and use any or theabove sugars or decorations or items listed above.

1 cup graham crackercrumbs

1/2 stick butter, melted1 small pkg. chocolate

'chips1 small pkg, butterscotch

chips

1 lb~' "imperial margarine1 cup granulated'sugar1 tap. vanilla "

'IMPERuL ·CHRISTI~S COOKIES

11RS ZEMONTS GREEK COOKIES

1 pound sweet butter4 cups flour1 egg yolk2 t pownered sugar

Carole Biske

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Cream butter (1/2 hour) until ver fluffly.Adn egg yolk, flour & su~ar and blend well.Shape into balls and put on ungreased pan.BRke at 3500 for 25 minutes. Do Not Brown.Sprinkle ~'l"i th POWc1 ered sugar after 15 minutes 0

Sprinkle a~ain with powdered sugar when serving

SUGAR BALLS M'l.ele r1arshall

2/3 cup m~r~arine3/4 cup su~ar

3 T cocoa1 T i-Jater1/2 t v<nilla2 cups rolled oats (uncooked)

Cream butter, and sugar graoually and creAmwell Add cocoa, water. and vanilla arid rolledoats blending well.. Chill shape into balls,'roll in powde-r sw~ar,store Ln refrigerator ..MAkes 3 Dozen balls ..

CHOCOLATE WHEATIE COOKIES DeEtte Massey

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1 Lb. sweet chocolate (melted)5 Cups wheaties1/2 cup nutmeats

Melt the chocolate in top of a nouble boiler.Add the wheat t.e s and. nuts , Nix very well andcirop by teaspoonfull on waxed paper.Let standuntil firm.

----~--~..Peel a raw pili/tate' and put it in the refrigert@)r e itwill take up .d.rs~

1 qt .. wine1 qt. sugar1 qt. oil or spryannise and aneste nuts2 T baking powder5 lb. flour

Bake at 3500 .. for about 20 min. or until done.

1/2 cup butter softened1 cup packed light br-own suga.r1 t vanilla extract1 e~g

1/2 cup finely chnp~ed nutsl/L~ cup 8l1-purposeflour1 t don1;le acting bAkinp; powder1/2 t sAlt

Cream butter en'; sugar,v8.nilla and egg andbeat unt il lip;ht. 1Y1ix t.oge t her fleur, baki.ngpOl'Trler,ann salt .. Add to butter mixture B.nrl mixthormlghly, then. stir in nuts.. Drop by levelteaspoonfuls onto ungreased cookie she~ts~

BAke in preheBted 4000 oven 5 minutes. Removefrom oven and let set exactly 1 minute, thenwith a broad spatu.la., pressing down firmly,quickly remove from cookie sheet. Coolon wireracks. Store airtightoMakes 8 dozen

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LaVe.rne Iv'hlsuf

1'>1ary Ann Cervi

!'[;ary Ann Cervi

f>1ELT-IN-THE-MOUTH COOKIES

I TALIAN PINTI:APPI.": COOKI?:S

TiMe 10-15 Min. TeMp.. 4000

Mix in lar~e .bowl5 Ib. flour2 Ih. powder sugaY6 T baking powderADD:1 1/2 cups crisco10 eg~s well beaten2 cups milk1 large can crushed pineap~le

nuts if desiredDrop onto ~reBsed c00kie sheet with teaspoonbake until light hrown.

8qITALIAN ~inNE COOKIES

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B:JURBON Jj.'\LL::i

RUM BALLS t canoy}

3 l~sG m~l~ cnocokq~a

1 ifJ c. cQnned milK1 T. v4nillo~ T. rum ex~rQct

12 oz. ground peCQn~

P;;1i Gilhooly

EleQnor G@ssert

Melli chocolate in double ogiler {hovingwnter in lower p~rt t l(~ le~ cnocola~e

remQin over hot water Qbout ~O minutesarter melteo, tnen oea~ until smooth.Scala ~i1K ana let 1 .. stClnd urrna.L bemp.1S ljO ; aad warm ml.lK ~o meltea chocolateBeat with ml~e~ immeaiqtely until smooth;OIdarlOivor1ng ana beq t 101e11. Pour onto~- till n~9" wo.x lined nans. Let a co nc inreLrlger~lioraoout1 hour or until firm.Cu~ in strins or mold in,&0 bqlls- aboutII? tea.spoon. fi'orm Dall ono roll ing-'ound nec~n5. 'Pl£tce 1n nut CUPS"

If you desire a rich golden pie crust, spreadcream ever the crust and sprinkle lightly withsUgar berere placing it in the even.

4 c. rice krisniesI c. snreaded c~conut

1/2 c. cnO'O""leQ nul"S4 oz. chopneo dates'OowdeT'eo sup:o.rl/U cun "1arP'lrrine or DU"\,er1 6-10 oz. Ukp;. regul""Y'm arshmq11ows (4()

or 4 euus mini~ture mArshmqllows

Mix rice krisples, coconut ~na nu~s Qnase~ aside. Melt m~rgarine; ada marshmallowsto mell.ea mQrg~rlne Qnd continue to heat.~tlr cons~n~ly. Add a~"es ~o meltea .mQrsttmallows. Mix well. Pour marspmQllowmixture over Krispie mixture. MiX well.Sllope into meaium- siz~Q 06118. Roll inpowdered. sugqr-, Makes De~ween t!. ."nd 3 Gozen

KRIS~I~ DA~E HALL~ Anna Hrins!tYJ

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POTATO CHIP COOKIES

lIb .. molargariniil1 cup $U9~F

3t cups flour

Arlene Kilrls!ln

1 tsp. viioinillaIt cups p~t~tQ chips

(cru;"hed)

Mix all ingredients tagether. B~tteD

willbe stiff. Drop on cookie sheet.. B~ke

in 3500 oven. for 10-15 min. RaJ! in powdeE­ed,~ugmr while still warm.

SOUR CREAM SUGAR ~OOKIES Pauline' !"'eady

1 cup shortiianing 1 t5P $ada ~.~

2 cup l'llugaJ:' 4 cups flour1 cup \!\jour creJilm 1 tap vStnillliil\2 eggs 1 T.. grated lemon 6r

l.lrange rind

Cream sh~rtening ~nd $ugar togetner un­til light.. Best in snur cream. Beet eggs un­til light and ~dd. Sift flour and soda andmix into daugh. Add vanill3~nd grated rind~

Chill .dough. Roll ob6Ut t in. thick. Cutmnd place on ungriilased cockie sheets. Brushwith milk a~d sp~inkle with sugar if desirado

Bake a~ 375" far 10-12 mino

WALNUT HORNS

1 cup buttert cup sugar3 egg y"lks

Pdiluline Hoody' .'

2 cups sifted flaux1 cup grQ~nd w~lnuts

Cr~am butter until light. Graduallyb~at in sugar. Beat until fluffy. Add eggy~lks 1 at a time and beat thoroughly. Addflour and walnuts and mix well. Chill in re~

frigerat~r several hrs. ar QverniQht. formii'J ~

little hwrns and bake in 375 @ven far 12 -15 min.

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Baking hint: tGHa' much watfir will make iii piecrust"tough.

P.reheat even to 350°. Blend cake mix, oil,water, and eggs •. Stir in choca1ste piecesand nuts. Drop frmm a tSP5 Qnt~ an ungreasedcookie sheet. Bake at 350 f~r 10-12 min.(Tsp of cookies will leok pale) Coal en CGlik­

ie sheet for about 1 min., then rsm~ve ~~ ~eck

to finish camling.

Beat egg whites until foamy. Graduallysift in suga%, beating afteN each addition,until mixture is smemth. C~ntinue beatinguntil mixture stands in peaks. Add s~lt andvanilla, and fmld in melted chQcelate. Addcoconut. Mix and drmp in small mounds ~nt~

ungraased brewn paper. Bake in slew liven .(325~f) for about 20 min. Cosl a few min.befmra remmving frem paper.

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Joyce farrell

Pauline r"lsiHi.Jdy

2 sgg$t cup chmpped nuts

.U:.1. I 1C U P liuilmi...sweet chocolatepieces

.6 ~z. pkg. semi-sweet ~h~c­

olli'ts chips\1 oz. piece unsweetened

chGcC)latecoconut

CHOCOLATE MACAROONS

CHOCOLATE £tl!f COOKIES

2 egg whitest cup sugart tmp. saltt tsp. vanilliiIt cups shredded

·1 pkg. white cake mixt cup ccmking eil2.To wate:l: n

GRANDMA'S BUTTER COUKIE5 Pauline i"loody

I l~. sweet butterB egg yolksIt cups sugar·

1 lemon rind (grated)5 cups flour

Cream butter -arid sugar. add egg yolks. addlemon rind and flour. Put in refrigeratorover night, rollout and cut with your favQri~e

c ock i.e cutter.

I use a juice glass and cut t of the doughwith~this ~rd the other t after cutting ~ith

the ~lass is cu t in t he center \,Ii th d thimble.I put the~e two caoki8s together with a~ricot

jelly. dake 350 d~grees far 10-15 minutes.

APrHCOT FILLIrJG

Cook driad cipricot~ in weter (enough to cuver)un til tenJer, tht] n I .n.ix and indsh till itssmooth. I then add suga= to taste and cookov e r vary low he a t till it's .r.eLte J. Coolb e f'u r e using. Sp r i.nk Le p_J~vL.'erec sugar oV::;Ito~ before serving.

I Keep a vanilla stick in my p cwcre r e d sugarjar.

CHOCOLATE SNOWBALLS Pauline i\1oody

It cup butter 2 cups all purpose flour2/3 cup sugar 1/8 tsp saltI tsp vanilla t cup cocoa2 cups fine chopped pecans

Cream butter and sugar until fluffYo Addvanilla. Sift together flour, salt, and cocca.Add te creamed mixture. Blend in nutss Coverand place in refriserator overnight or untilfirm.. PIece lit balls t" agart on ungraasedcookie sheet. Bake at 350 for 20 min. Rollin sifted powdered sugar. Makes about 72 cook~

iss.

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Mix mes t., eggs, che e se , garlic, b r ea d cr-umb s nndses sorrlng s , Cook man ico t.t.i, in boiling ssltec vmt.erfor.' 10 minu.t.es.Half fill grebsed pEn with sau.ce; Add L~nnicotti

etuf'fed with raw mea t ml xt.u r e ; Add remaining snu c e ,Beke 550 degrees about 40 minutes.

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] lb. chopped beef or1/2 beef, 1/1! veal? l/~ porIt1. eggI TbI. greted cheesel/l~ cup'brend crumbsl/h clove garlic chopped1 1/2 t sn , salt

Helen 'iJeilnnd

i/2tsp. pepper1 pkg. prince manicottior cannoni3 CUDS tomato sauce(hom~made or RAgU)

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sauc e1 lb. sausHi.:::e1 smol.l can t.omat,o Pf.J st.e2 l~ cz. cans tomato S8ucesaI t to t8 ste-;-Je~>:)er to tastegarlic powder to tasteo regB no1. 'I~ 1t S'UfB r

l!I ea t bn"1 ", s

1 lb. 2TC",1fld beef'2 ev,"[;l/')l cu» b:r(~8r1 erumbs

pinch of parsleyS8} t ,:}, peDp{~r'

1/8 cup g:c""tp.;u:: c he e se

Broml snUSBfB then drain most of the greAss, oddt~ma~o 90ste r~rld garlic pOWdRT end sautB fOT 2 mirlutes,then f~dd t omet.o sauc e , Add as manv C(1.r1S ~/lnter 8S sau ce ,selt & p~DDer, oregeno & about 1 TeblesDoon sugRr.COO~[ f'or 2 110U1-S very 51,owo Abol~t] hOUT' before t~1e

SAuce ie f1.:);~s:"J-;d InF:~,:e -i~~~e meet o r Lls end odd to t~·;c~ SAuces nd f'i~~is~"~ c·-'·'o:~~in.p> Pry' men t br,11s before [~ddtng tosa uc e ,

%1,ORIENTAL PEPPER STEAK

1 lb. rounq steak-cubedroll in ~lour, selt & pepperBro'\'mAd~ ! cup hot water with Ib~ef bouillon cube£../!; OU? c s t suo2 T • or more soy s~uce

HeI en 'Pit'.i:Uand

Gover and simmer 1 hour. Then sdd 1 onion (rl:1l":s)1 cho~per~ rreen pe"pper1 OBn mushrooms 2nd liquid

Coo~,l:S minutes .- serve on 2-108 or noodles.

'). 1::'., Lov f of: stnie bres d1 smn l L o n ion cl~io;)'ped

1/2 cu~ or ~ore c~l~'p'ped celery::: errgs b ee t.en 'di th1 cup milk:

Joyce Steffel

1 II? t. c~lery salt1/4 t. pe-.::per1 t. sage or poultry. ,Ir " ~senso m nn or l ,.:: 0: ea cn1 etta;": butter

")L bs , +"'1ini.:; 31 i.ced r ound steak (I used;'> indivUuC\ls tes k s I"houti l o , ee c o , it's easier to handle.Cut U~ hreRrl into s~81 I nieces in very large bowl. Boil0:11011 and c e l e ry in 8 sme l l amount, 0'" ....mter until tender ..Mel t. but.t e r in srns lI Pf>n. Sp r i nk l e celery sn l t , -se:::perRnd sage end or poultry seesoning over bread. Arld oni~n

end celery mixture & stir in egg milk mixture. You'llprobRble need more milk. Until breed is very moist,but not rwnny , Spoon dr e s aing into center of nl(:'l8t..

Roll up jelly roll. f'e shi cn fln'~ fasten tightly withskewers. Sprinkle s t.eak "lith f'Lou r , Bro\vn meat insev er-a l t. b ocon fp.t. BrrJ\'m meet on 311 sides in theB8me metal baking pHn you're goin~ ~o bake the steaksin. Pemo v e the stea>::s after browning ....(·ile you makegrevy in the pan. Make RS much 0rovy 8S you can. Don'tt.h i.c ken .~rav:.r to much P s it wi I! thicken "s men t 810'l,lycooks. Ee~e slowly at 27~ de~ree ~ightlv covered withtin foil for? hours. I,

1 lb. fresh or frozen shrimp1 can cream of shrimp soup1 1/2 cups cooked rice31 L~ cup cream5 T. sherry

(/"7.Kay Shannon

1/8 t. cayenne pepper­]./2 t. 91.'1 tgrated peel of 1 lemonshredded american oneese( enough to cover top)

Boil shrimp; defrost soup in hot wAter before openingcan. Combine shrimp and soup 8:1d remaining ingredients,except cheese a~d turn into buttered casserole. B8ke in550 degree oven for 20 minutes; tap with cheese find bake10 minutes more until cheese is melted.

BEEF STROGANOFF

3 r. flour1 1/2 t , salt1/1j t. Depper1 lh. sirloin steak, out in1/2 in. p i.e c e e ,1 cup sour cream

Ruth Golomb

1 clove gRrlic-cru8hedl/h cup mrJrgf.>,rine1/<';' • d •_ _ CUP m2nce on20n81/1+ cup wetar

1 CRn cream of mushroom souppersley

Mix flour, meat, salt pnd pepper, coat the meat.saute onions and gad Lc in margarine t.hen f'dd mea t .Fry until meat is b r owned , ad d water simmer until tender.Add soup and sour cream hefore serving. Serve with rice.

* Kissi~1 wears out

Gookin' don't '"

'-lidH.J\1!;A II~I.I_.BAKED i:L21CK:.E~

Sage bread dresB~ng

J 1/2 lb. bro t ler-s , cut inhalf.Or anze m>3rmr"l3c:ei

NancLe Johnson

1/2 slices nineApplecendied cherrieslettuce leave s

M:::ke sa ze ciressing; have very mol st. Spread d r e as i.ngin s:-'n 1 10,", bn~:in" p'm, lay c'nicken cut, side down ondressing. Goat wit~ marmalRde, ley 1/2 sliced oineapplewith cB~died c~errieB on side of chicken under wing.Pr~e./OO degree about 1-1 1/2 hours. Lift out withsr8tula onto cri2~ "l,ettuce lepf~ ~dd a little water

C18re BergnaC!l

2 l~s~ round s~eAk, cut 1 inc~)

thick.l/i ; cup f'Lou r1 ;:. SA 1 t1/2 t. rnnrjol"8m1/ lj. t'. peD1)er2 T. chopned persley

:5 'r. s"!ortening5 cups 1:~inly slicedonions'j ~~." ('6 o z ')'~1; ced.. c··,·1l Lt ill' ,..:; ••1..

mUS'TOOllifJ, und r a i ned1 can (9 5/~ oz.) beefboui1.1on

I 1Coet surfAces of ste8k with A mixture of f1lour, salt,merj o r am ~nd ?-lepper· ... 5rn",tn st.eak we l I on 'both s td e s Lnhot Bortening in n !prge frving PAn wi~h c}o§e-fittingc ov e r , Sp r i nxI e any 1"'ernej,ning:'"'loL1!" mixt.ur e over st.eaJ«(-O

Add] cUP of the onions and remeininR ih~redie~ts.

Oov p r: C :"'0> '='1 '-1 \,;"1 "l ";'\~I'i" 1- 'I /',: hour 0 •. , r''\ (~d "")"eT7',~:", 0"1 -:'1 ~11'1 s: 0"1 i or S• ..1' ....-, -.' " ••.• ' ~ _:.. ~ I \.. J ',' ~. ~.~ .,·J.~l·_ ,.' )... f::. L •• ' .....

Cover Bnd continue cooking until ment if fork-tender,atout 1 hour n10re. Yield; 6 servings-

?ood s~oul~ ~e prepared wit~; love enri butter

t::. CAN C~ SSSRllt,EL. ..__.._ . .._._

3: can chicken1 C8n chow mein noodles1 can mushrooms.

1 CAn chicken rice soup1 can cream of ce 1erysouD

Mix together bHke st ~150 degr-ee for 50 minutes, serve a81 x ,

PIZZA BUPGER S.......,--

1 lb. HBmburger1 can tomato seuee'5/4 to ss lt.1/2 cup on ion e (diced)

1/4 t~ g~rlic saltBomegreen oli~es slic~d

1 cup diced Mozznrel18 c ae e se

Fry meat with onions, ~dd remRiniQg ingredient~.

find fi 1 1 bun s , sprinkle 'tilth oregsno , wrap in foil,bs ke "'50 degree for It) to 20 minutes. Iv!f.'kes 9-10

I sa ndwi c he s ,I ..

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UP)

(do not brown )~ stelks celery (cut'5 potatoes (cut up)~ t. Minut~ TeciaGe1 t., salt1 c~icken bouillon cube

1 ·t"r s8 onion 81 iced

5 c a r r o t s (cut up)1 T. smearl/~~ t, ;ccent1/4 t. p eno e r2 CLB) 8 V 8 Juice

Put in rOBstinE pen. Then ton ~enerously wtth driedua r s lev a nd if you prefer add· 1/2 cup of' red ',line.Use rOBstingpBn with cover, B~ke in 250 degree ovenfor 6 hours. Do not take lid off until just beforeservin~~

The way to 8 manls heart is throughhis stOillRCh$

50.

. BEEF BURGUNDY

1 5 Ibo rum.p roast1 cup burgundy

'1. pkg .. Good See sons gerJ. 10.dressing1/2 cup chopped green pepper1/2 cup chopped onions

Helen \1eUand

1/; .cup Vinegar1/2 cup salad oil

.1 Tbl. \io:rchestershire1/2 cup chopped celery.

Marinate roast 24 hours,. turning once or twice tocompletely coat meat, using all above ingredients.Place in 350 degree Qven and bake according to personaltast~ righ.t ·in m~rinade.. i'1hen done, remov~ meat toplatter, drain off·any grease frominerinade, stratn.end'serve as sauce. A Iff:ttle flour or cornstarch may, be vaddedto thicken seuce if necessary.

QurgK':dijtNEJSE VEGETABLE CASSEltOLE· Ruth Golomb

1 can Ohinese been sprouts2 cans a sps r e.gus , drained1 can french fried onions1 can cream of asparagus soup

Mix all and bake in casserole at 400 degree OVen for20 minuteso

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FI SH OA SSEROLE

) herd cooked eggs1 can shrimpl' can crab meat .j,/4 1b .. .'che4darcheese

Aiele Marshall

2 c mushroom souploan tuna211'J~..,~us.hroom;5... al Lced ,de.all, of, mustard ,end·,worche~erahir~s~~ce

Mix together, cover with buttered breed crumbs.Bake at 350 degree for 1 hour. Serves 5..

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I PIZZA BUIlGEBS

2 Ibs .. P.'Tound beef! tsp. garlic salti~ tspo Italian seasQnin~

R Q8J11'hurp.;er Buns

Anna Brinsky

salt ""nO. pepper1 can t omat.o pasteIi slices Mozarella

cheese

Shape beef into A patties o Season wl€h salt Andpepper. Brown in skillet.. ~Lx tomato past0,v8r11c salt and ItaliAn s ea.son t ng , Spoon onbeef patties •. Cover, cook 1111.til (lone" Placecheese slices on patties and melt, serve onwarm ~lns. Seryes R.

SHEET SOUR STE~;j

1 •'4 C.. flour1- t.s p , sa.ltd aa h. pe ppe r2 Ibs .. beef stew,cut in itt cubes11 C.. C8.tSUDTO/... . ~

\ C(j P wQler

Phyllis' Zaruba

1. C b4 '. rown sugar%C~ vinegar1 T~ Worcestershire1 tsp .. salt1 large onion, chopped

(1 cup) .J carrots, cut in J/4n

p i eoe a (J cups )

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oombtne f'Lour-, first ts p , s~tlt and pepper, coat?'1<~at with flour mt xt.ure , In larp;e sk.illet t-;roTfmMeAt on Elll side.s in hot oil .. Combine water,oa t s up , br-own sugar, vinegar, worc e s ts ha r-e andsecon(l t.ap , salt" Stir 1rrt o br-owned meat e addonion. Gover, cook over low heat for 45 nlns,stirring once or tWice. A~~ carrots: cook 45 min

1'1ore or until meat Rnd carrots are tennero(I yook it mnch longer, abont twlce as long .. )

BEEF ORD~NTAL

1 Flank. ste ak~ C.. soy sa.uce2 1'... br-own sugarjuice of 1 lemon2 '1: .. water1/3 C.. s a.Lad oil

Phyllis Zaruba"

~ tsp ginger andsarlicpowder1 gfeen pepper cut tnitt s.quares~. C.. 'V'iater1T. c;.ornstarch

Cut steak into thin d.LagonaL s Lrce s .. !'tTlx soyBRuce, brown sugar, le:r1on ju Lce and 2 t .. water"Marinate steak in mixture for at least 3 hours.

Dr"8lYl rW"8t 9 r-e s e r-ve "lflri, r cp.,r'1e. ~1.::~~' t nil,e'j,np;er:~";~r-:I";i p'p-r-llc i:n" 9. '''le:R.\r"i..r s k i Ll.e t, !;'d.c~ rnr~8.t: br-ovrn(ilirk}y. Corr1r.ine "Teen pe pper , ''tIAter hlerl'l e d':~ 1. ".'~ r'.>~,rnc:: t~1 re11 '-'l.Y'irJ, "C·8T ~ YlA ,-1 e ~ P01n" C>lT"'-'Y' mt?8t,

roov- un ttL 81 ;p'htlv t.}~i."'--(~n(";,4 e

? l~"lsa r)!::\ef r'()1ln~J St,::'·9.}-c.c: .~ Q :-:~ ~:c r·t e ,.-: i rlfr

1, (~~ s ~~ 1. c 0 (~ r: n j, o "(j

1 ('.1 n\ff~ r'::,rllc, .n l nc ed,:~ (;. flc~(r.~

1 (~~l.n( 1 ; )cond ':'n""!:"~ "'f'e!"

~~ r;,., '~~!El t,e 'T'

1 1 ,•. c· P' } ,. ~ 'J' J..... 2' :.' \~'.-. ,::-1 c, _ ••

1 r s p , ~';;01t

~~t. S.P 4r 'p2 Y'

1 ;n,:::·d. 7Te'e)' pper1 ~~ chsJ"ry ~O~18.tD2S9

J :'--;. c~n()1\ed_ T'tn(:;

2>J1.(:(~ sh-"!:',kj,nto "iTCT" t;\-.1n ~' rips(Jo ~!h1,lp. p8rtipl1~v fI'ozer~:}o: ~~.r'c:·~>\rn ~T'F')e1t ',:,,1~!11 ~t\, S~"-1(){'teY11.11p;'ll

tt,cld.· ()r.l'i.{)rl :~,"(~-1 q~r~r') r c : c o ok unt I l n.ni.. on 1s t.e nde r,

'l 1')'.1""> j. 'n\:-J+ e :,../ l T. h f J ()1l T'; .~ J.- 1. r t: 0 C Cj.'·':l t. rrjC_' q '~. 10 .t"~r1·4 }",e t.? fi·)~oth, wi,ne, 1~~it~r, t~':lsil,sf{l.t; 9n!~ pepf')pr. hRatI~.() sj.[!')·\~~"3-(·1.'r1P~c .r;.),r~::r nr.:'-9. c cov s low l.y .m ti I t"-;;'"=;J-1t t.st-, f,n i.l ;::> r- (,;.; 1"'cu t 1-1 :'; t-.l~S .) Bf'TI](".7 f' s e p,rl ~~, '"'1Tl (" 'e:"1hr';; nef}~{')~ ,c,·t\t:~e~l r-eppe r; 01.11'. 1.Y'. hHJ.f oro s sw i s e , the n; ". +- '" .....j- "'1' P'" 'T j ' c- t- ,- c.''''(-",::. .~ F-r"lT 'I n (1' -f -',1")' 1 ',-I !'.'·'r'~P. P., ;'1fl','.. :--', t • •J ..... 0 ': .. ) "l J . I. I '.J...... ;:-...... " .' . I..1_,. ". ,'-' , ~ 1.

r.':·RT)r)f·:~l'· 0r(~ (',\,e-r~'('7' t'.()rr.8tees; 1"!~Fit. 0 S't-::··.r·~..re ()"iT,:::r hot'. . l' .,. ~ t'000~P0 rl~e. ~er17es 0

~HICKEN...9JIRRY

2whQle. breasts ef chicken1 bunch @f green 0ni@ns1 tbl curry p0wder

margarine

Carol IrJe€il

1 can cr~am of mush­rClQYI1 seupt can Ij)f milk

Bei1 ch.Lcken bEfeasts fer 25 minutes with skin en, LetcoeL and dice slice 0Tlicms in f'Lne pieces and fry inmargerineo Mix all ingr~di~nts tGgether put in 0v~n.

Bake at 350 fer 1 hour. Serves 3

Add 1 t~blespo0n f10ur. and 1 tablespoon rof sugar whenfrying p(\)ta t(lH~Se

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Carel .1'Jool 5'3.t cup seur cream'2 cup sherry

I' "I I CHIClEN PARNESIAN

4 or 6 chicken breastsI can mushr9Qm S0UPI large bettIe mushre0mswith liquid

\.1 Place chicken (remev0 skin) meaf side up in baking' pan11 x 71-. In a bowl mix 1 can flJf aushreem SlDpU. mushreems

and liquid , 1 cup of sour cream t cup sherry.. lUxthereughly and pur ever chicken. Sprinkle very generouslywith paprika. Bake 350 for 1 to It hGu~s. 'De not use salt. Serve with chicken flaver mi~ute Drumstic~

Rice.

BROILED OPEN FACE IDUvfBURGER

6 whole hamburger buns1 p0Qnd ground round steak~ small enain dicei

Eleanor Gessert

3 tblsp ~atsup

t stick meljtedbutter,

\.~

Combine tegether all ingredients and spread abeuf 2 tblspen each bun half. Breil fer about 12 minutes. Mediumheat.

ROAST CHICKEN. WITH AEMONDS~.

2 frying·chickens cut upsalt and pepper .1 5't«Jz. pkg slivered almonds1 can cream eg nmshr0GI'Il S0UP

1 Cal"! cream of chicken SI'!lUp

Elean8r Gessert

1 can cream of celerySOUp

t cup dry t-J'hite wineI9r vermouth

parmwsian c.hElese

Seasen Chickens. Lay in shallow baking dish.. Coverwith 2/3 ef the almonds. Mix the three cans 0f seup

together with wine. FGur over chicken and almends ..Sprinkle Parmesian cheese and remainder ef alm0nds en tep.Bake in 350 even fer 2 hours. Serves 6 to 8

1 1/4 c. rp~ wil~ riceor a~y ~1nrl I,

1 C. Cl'i"8"1 of mushroom s o-rp1 0.8.!l ~,rPRPl of c e Le r-y s o up1 can cre~'1:n of ch r c ke n s on n1/Lf, G. !Tielterl but te r "1/4 c. s~erry wine1 pkp.;. ('07:.)· Parrne s a n cheese1 pk~. slive~e~ Rlmoncts10 pi~ces chic~en

~re~se 10yve pRn. ~lt tn rice. ~ix soups,'bu t, ter 8nrl s"w-rrv. Pn1 1T 8;-18.11 amount overrice • Pl per-: chi C,1{ p. n pie c e son t () p, ,<-vl c1r-e s t of 1~{Jlli(1 ITI-iy. ~Dri_nl'le a l.mortds Hndchp.·~r-:e. ~~i;l-~e 11Y1C()iTere~ 2750 fOT21/2 hrs ,

SU:;::P:~J. .''3A\'XnCB FOIl T:;~O Kay Shannon1 0fl11 n:lj.S~l rooms --chic~en, 2-4 p1p.ces in sliversham, 2 fRirlv thic~ piecesgrated Arner~can chense2 slices brAAd, toasted

~~ti~~~~~~~a~r~:~s~~~~e~~ia~~~e~~m~lace '. 1

cb i oke n Rnd_ mushrooms. Cover wi t h vsauceand sprinkle with American Cheese andpapr i tca , Broil in oven for 5 mt nu t e s •.SF.luce;J T. hutter3 'I'e flour11/2 c.·chic~en brothCombine and cook over low heat until thick.

1':(11'Y Ann Cervl

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1/2 bar. Cl(·~ o pcn pit b"rb8clH" s:~u~e

l/h Dottle 'r""tc;~up

i ~~tl~1{ 108y,,"c,r.J.ne1 nlc,p(1 onionl/h stRlk celpry diced1 T f:' 1 1s t orrl'3 'T' vinep:i-lr2 T worchestershire4 'T'.brown su~ar ~eaping

1 .T tPi 1'8S co S8.1;1,Ce

3 T syr1l.p2 t sRlt1 t pe :!")i--.pr1 t P:8r1 i c p(),~T(1 e r1/2 cup wet~r from bollin~ ribs

Rut.h r:.olomb

1/2 cup tomato sauce1/2 cup soy sauce1/2 cup honey1 1/2 cup beef broth3 cloves2 T wri~hts liquid smoke

r~ix 811 and c oo k s Lo: ..Tly for 5 roin ,Let cool. Use for m"1Tincting back ribs.Place in shallow dish and pour liquid over.Let stand in refrlgerator 6 hours turning oncean hour. Use to cook the ribs lntno o

Hoor,CHUCK

1 lb. Arrterican cheese3 hard boiled eggst can or less tomato soupgreen stuffed olives

HfJlen Steadman

green pepperlittle (')nionh(trseradish

Grind all ineredients and spre&d Qn tQ~sted buns and putunder broiler.

.Pauline Moedy

I1 160z can tomatees 1

1 80z can tomatosauce

2 bay leaves1 onion chopped fine II tsp sugar2 tbl oil

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Eleanor Gessert

Pauline Moody

- 1 med ~nion slicedt- cup slic~d_ celeryz-QUP diced turnip ­1 cup d~ced carrot2 tbls freshly chopped

pa,rsley

rice

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Return meat to pot and add enough water to cover half of 1the meat. PreheRt oven to 325. Bring liquid in pot toboil. Cover with tight fitting lid and put in even for 1

hour. Than add celery turnips and. carr<>ts. Add more wate~ lif necessar,y. Replace l~rt and cook 1 m~re hour. Add peaand parsley. cook_ZO minutes. Serve vegetables around ~- t

TENDER POT ROAST

1 lb.. Ground chuck or round4 1::bls. ice cold watersalt and pepper to taste -

Dissolve salt and pepper 'n the water. use at least i ts~ \salt for, 1 pound of meat. Add spiced water to the meat ..FOl'm.four patties.. Broil, grill or pan fry.

3 to 4 pound pot roastChef's salt (see next page).2 tbl lard chicken fa.t

or oil _--:water or -beef stock-.. -1 pkg frezenpeas

Sp;inkle _salt..o~ all sides fltf meat, brown meat in hot fatin dutch- oven. Remove. add onions anrl brown slightly.

Cook rice and mix with uncooked meat. Add egg and seasonwith salt and pepper, worcestershire and mustard. Remove

leaves of cabbage by cutting out core, soak leaves in hotwa1;er until pliable. Roll meat mixture in them and sealwith toothpicks. Brown onions in eil untU brown, addtomatoes and sauce, sugar and bay leav~so Let saucesimmer for 10 - 15 minutes. Place cabbage rolls inDutch oven and cover. Bake for 1 hour at 350.

• serves 4 to 6

5"'.STUFFED· CABBAGE

I pound ground roundt cup long grain whitesalt and pepperDash ~f worcestershire! tsp prApared mustard1 head of cabbage1 egg

.gQOD HAHBURGER

l<JILD 'RItE

\~r~I, \

Nr~: -: V: ~~." ~o~m~,erg (?rc;..;. ...d e .... " J..fj ••~.C. I

1/21b • bacon, cut in Illpi~c(;5 '3 med. onions, chopped2 small green pepp0rs, chopped1/2 lb. fresh mushrooms, sliced1/2 cup melted butter

1 #2 1/2 can tomatoes1 tsp .. salt1 cu-o wild rice

Fry bacon, ,S';l,"..at e on Lons , peppers andmushrooms in 3 T. drippings for 5 minutes.Mix bacon, onions, ?eppers, mushroom"butte~, tomatoes, s~lt ~nd w~sbed ric.in casserole. Bake at 325 for 2 hours.Serves 8.

HAM LOaF Mrs. Holti'lbergP~esident I.F.W.C.

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L LB. gr. lean ha~

II? lb. gr. pork steak1 cup corn flaked, firmly packed1 cup milk1 egg1 t. chop~ed-onion

1 t. brown sugarHorseradish Sauce; 1/2 cup sour cr£a~1/4 t. onion salt 3 Pc horseradish

Mix all ingredient~.

Mix corn flakes, milk, egg, onion, andb~own sugar in large bowl. Add meat ~nd

combine well. Turn into pyrex loaf di5nand bake one hour at 3500 • Pour ott exce~·f.$fat and allow to cool slightly before"'servin~. Can be served hot or cold w1tbhorseradish sauee •

•TA1\T HaGEI.S.L CUD 3up;ar1 cup butter

¥.trs. Holmbe~ei

President I.:~ii

581 egg yolk 2 cUPS flour

1/2 t. cinnamon

CHOC~L~TE FILLED SNO~m~LLS

Cream butter and sugar~ thon add egg yolk.Add rlour and knead well to make smoothdough. Spread on 2 cookie sheets. Cover

lightly with be~ten egg white and sprinkle.' with fine chopped nuts. Bake in 300°,

oven 1/2 hour or until-light brown.Cut while hot.

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l-irs. Els tein11rs. KoenigGlenwood Jrs ..

1/2 c. choppedpec/::l.ns

1/2 pkg. choc.Hershey Kisses

Mrs. Robert PariseGlenwood Juniors

1/2 cup soflt butter1/4 cup sugt1r1/2 t/ vanilla1 cup sifted flour

5 egg yolksl/? t , s a I t

3 T. powde~ed salt5 T.: sour cream

2 1/2 c .. flour1 T. brandy orwhlsh.-y

Combine all ingredients and roll out ona floured board. Roll as thin as possibleCut in strips, then diagonally with

slit in eGl.~h. Pull one corner through .slit in center. Fry in hot oil ~bout 2min. or until evenly br-owned .. Drain onpaper and sprinkle with confectioner'ssugar on both sides. 'This was our 2nd pli4ce winner in thecookie contest.

Cream butter, sugar ~d vanilla untilcre~y. l'l.dd .flour and nuts, blending well.Chill dough one L~ur. Remove roil from kisses.Shl:l.pe It. dough t1round kisses. Cover kissescompl&tely, Bake for 12 min. Cool slightly,sprinkle with con£ectioner's sugar, This

",'Won 1s t pla~~ iZ:~_he~~ok!~_~<?!l~_~~~.

i IVEAL PAPRIKASH

rb til) 2~ lb. cubed vB.ali J2 cups finely minced erri.en ,

[,6 tblsp sher-t.erung , pref. lard12 cups chicken broth $.r a little

I! veal st.eck (ceeked f~em vealb~nes, 1 2 inch piece celery1 2 inch carrot, 1 sm onion4-5 peppercorns, 1 tbsp saltand barely enough water toc0ver)

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n.Pauline M0Gdy.

4 Tbsp Hungarian PFprikasr Spanish,

2 Tbsp Flour1 cup seur cream1 cup buttermilk1 c10ve ga.rlic

1 Tbl Ch~if's Salt4-5 pepperCQI'nS

Blanch veal cubes by bringing to a boil 2 qt water andpouring beiling water ever veal cubes. Stir,- bring to a bojagain and remGve from the firehmnediately. Discardliquid and set the meat aside.Melt shertening in a heavy PCllt. add the onien and c@verthe high heat, stir in p~prika. Cook, stirring until theonion becomes limp. Pour t cup chicken er veal.st0ck!djust the heat te low, caver pot and let ani0ns cook

10 to lS minutes•. 1'1eanwhile crush gar,lic with Chef's salt.Increase heat and add add the blanched veal cubes all atGnce. ,Stir, then add the rest ~f the broth peppercornsand garlic crushed ,,:ith salt. Cover and simmer over

low heat, atiring ence and a while and scraping thebottom 0f the pan t@ aV0id sccching. About4S-60 min.Sprinkle the flour slGwly ever the surface of themeat folding the top pieces intI<!) the rest with a w0<:ldenspeen @r spatula inti.l all flour is inc(llrp~ra.t(-~d.

Simmer an. additional 5 to 10 minutes. Mix sour cr~am

with buttermilk and a little Liqutd fr@m the pet., Thenstir the mixture into the Veal Paprikash. Ramove fremheat and let stand for 15 minutes. Ladle irrto servingdish garnish top with additional S@lU' cream, or serveseur cream in a sauce bewl Gn th~ side and let guestsserve themselves.

PICADILLQea Sylvia. Baber

Brown 1 pound greund beef in a little fat. Add garlicsalt. pepper anee small eni€) (ehepped}, (J1119 tomat.e 'chopped, chili powder if'desired. Let clllok ~ fewminutes. Add a petat~ cut &n smalk squares, senesliced green olives and %cup raisins. Cever andCG~k aver lew heat til petatces are done. Use as afilling fer Taces, enchiladas, ar turnovers.

MANDARIN CHIC~P

1 (2t to 3Ib broiler-fryer.cut up

Salt and pepper1 can (l10z l l'!l,<3:ndari.n oranges

Arlene Karlsen

t cup water1 pkg , slveet-soUT sauce

mixI" t;;p Lemen juice

Place chicken pieces in a baking dish: Seasen withSalt and pepper, Bake in ,a 350 degree ~ven flllT' 30minutes. Meanwhile in a saucepan. combine liquidfrom Granges, water and saUce mix. Bring t@ a beil,stirring censtant.Ly, Simmer one minute. . COll>l slightlythen add oranges and lemon juice. P0ur sauce' 0verchicken and bake 20 minut~5 l@nger. Serves 3te 4. .

PIZZA CASSEROLE Arlene Karlsen

6 GZ. broad needles cQoked 1 can pizza sauce (110z)1 can (gez) temate sauee 80z. shredded pizzaIt Ibs. ground beef,(br~wned and cheese'

drained) sprinkle with eregane

Layer in a 9 x 13 baking dish in $rdeT given.. Cevel"tightly with fGil and bake 45 minutes at 350 degreeS.I"until the cheese melts. '<,

,B:\."18URGER BEAN BAKE

1 19. onion chopped fine1 green pepper chGpped1 Tbl Sh~~tenlng

I lb. ground beef1 can (1 lb, l50z. P0rk and

beans'1, cup bretffl sugar---- " '

Pauline M<'lH.dy

1 tsp W0Tchestershiret tsp paprlka'2 cup catsup

Harve~ ~allbanger Cake continueq

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2 oz. vodka2 oz. Galliano or Florentino

Nix all ingredients, then beat with elec­tric beater for minutese Bake in greased andfloured angel food p~~ 45 to 50 min. (350

0)

fE::=.!!~Q:1 cup powdBIed sugar1 T. orange juice

1 Te Vodka1 To GalliEno

[I:·1ix and put on c ek e wh i Le IrJar,'"1"

e;..;tractfla-

P=.uJ.ine f<1oody

pudding1 tsp butter

\loring1 tS;J vanilla, e JIJS

~ cup ground nuts

1 p k q , ·)6110\'1/1 ?kg. vanillai cup corn oilt cup water4

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C.Fibine cake idx dnd ins t arrt pudding.Add corn oil and wdter. Add egds 1 cit cl time,beat 6ftersach egg. Heat 6 min. at high speseAdd butter extract and vanilla. Grease heavybundt pan. 5prinkle with ground nuts.Layer batter with:

t cup sugar2 tap cinnamont cup ground nuts

Bake 3500 for 40 - 45 min. or until done.Coal 8 min. anrl turn out.Glaze while warm with:

I cup powdered sugar3 T. milkt tap butter extractt tsp vanilla

LJVELIGHT CH0CJLATE CAKE Pauline Heody

2 eggs, separated ± tsp saltIt cups sugar 1/3 cup oilt tsp soda 1 cup buttermilkIt cups sifted cake flour2 squares unsweetened chocolate

Beat egg whites until frothy. Graduallybeat in t cup sugar. Beat until merin9ue standsin peaks. Mix remaining sugar, cake flour,soda, and salt. Pour in oil and holf of but­t~rmilk. Beat one min. Add remaining butter­milk, egg yolks, arid c ho c oLe t e •• Beat one 11;in.more. Fold in the. meringue, do not beat. Pourinto two 9" greased and flourEd pans. Bake at350 0 f 3 M + -~ .or U ,,0 J.J nu.n ,

EASY S\rJlHL CAKE Helen SteE.dmc;n

~ Sara Lee chocolate s~irl cake or pound cakeI s;i1311 container cool wh i.p1 tepa powoered coffee6 rie e t h To f f e e Li::lrs, c ru s he d

Slice ca~e lengthwise in thrEe slices.>:ix c o oL wh Lp , coffee p owd e r , c.:nd c rurs he dHeath bars. Spread ~ixt~re between Cd~e layersand on top and sid~s of c~ke. ~efrig~r9te onehour baf~re cutting •

7 oz.1 1...,

'~7L'

rJ",L I'JUT CI'.KE----- ---i..}.)'t::::it:.l..=;J ~; ui.j.:;r, ~: i f~ ~ c~

in:', -ton t C.J f f e t;

=to... r-.tr: J 1 ..:I t,~0.::.. ·.JJ:',·,unr~ '",-"In .ts

1_ s'dS; y.;l:<~

1 b~' \/,Jlilla1_' .~: ~ .,.;-litr:;s

Jc:.-.t ,./-1':;<" =';~"J~:..r unt i.L t h Lc k , I'\i. ...: v~:-:ni~la

:...n c c f f e e .3n,J ch:r:)L.te. Bt:lat t:ll,Hi whitsG till.tLf f ~nr' f..:l, i.n \"j~,::

Put .i n :~ :: 2: ~ :.i d d ?"' n .:. n

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l-} cups :3ugBr{ cup shortening2 eggs1 tsp saltt cup sour.milk

Pauline i:loody

2 cups flour1 tsp soda1 tsp vanilla1 cup mashed banana

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Cream shortening and sugar until fluffYoAdd eggs and salt. Sift flour and soda. Addmilk and flour alternately. Add mashed bana­nas and va~illa. Bake at 300 0 For 30 min.

!~~~9.:

It cup p0wdered sugar2 T.. butter3 Te cream

Heat butter and cream to boiling point;add sugar slowly.

----_.._--_.._._-_._~---_ .._.._."_.__._-_..._._.._...~.._.__._-------- ---

Disselve gelatin and ice cream until melt­ed. Chill until thickened, about 30 min. Thenfald in f~uitD Speen inte baked pie shsl.!.Chill untilf&~m. rap with whipped c»esm.

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Ruth LindgluH'l

.1 pt. vanil.1a icecream .

.1 to It cups drainedat:rawbilJl'risti

t eup eil2 To milk

Sift int. 9 " pis pl~t6 flilu~, 8Ug&~, andmillt. Add @il Bnd milk. Mix tegeth8~ withf8~ko P~e88 evenly aRound b.'tern and edgesof gie plate. P~ick with feHk. Bake @t 450·­500 for 12-15 minQ Use f@r single crust pieJ:licipiHB enly ..

STRAWBERRY PARfAIT ~

It cups watsJ: (beil­ing e~ fruit juice)

1. pkg. 8trilwbe~ry je.11o

.1t cups f.1mu:BIt 'tap. auql!3t.1 'tnlp 0 lial t

~----_._------_._--------

~PRt ~~~ white til] stiff ~nou~h to hol~ softpeaks , A'l':; S11."':9r Q;ra(~11ally, bea t i nv After eachR~~it16n. Mix All in~rA~i~nts to~ethpr. Drophy t pa s pooYlf 111 s onto brown pape r , Bake at . 325·for 30 min. .

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r:i10COLATE CHIP 3lJ3Pl1ISE

2 p"~ whit~s,.~eaten

l/R ;-,8 p , S81 tl/R tsp. cre~~ of tArtArt r s p , vAnilia

sn·1PLE '(OLOCHY.

1 pkp;. 3 oz. Crf'A"'T1 cheese! lb. bltter n~.mar~erine

B~ver1v Lewis··

3/4 C. Sl1n:ar1- 6 oz.pkp;. Chacochips ..~ c. choppe~ WAlnuts

.JoAnnp Lake

1 C. sift~~ flourApricot or prunefillino;

Comhin~ first 3 in~r~~ients: ~tvi~e ~Qu~h

5.n half R.n~ 0'''111. qoll out half at a time,Ahnnt ~tO t h i ctc , cut 'tl}.t h s naL'l Y"()u.nd cut t.e r-,Place ~ t s p , filling 0n each cook Le , BR'k~ onllnPTeARen c001{ie Sheet, 250 oven for 20 min.Y).el~ about 24

nissol,re J:r:e1atin in h0111no- l..rater. Chill urrt i Ls14n:htly thickene~. Fol~ in whip~e~ cream, blueber-r Les an('1 vAnilla. Pour mixtHr~ in 2qt. mold,Chj.11 nntil firm. 1'0 nnr'ioldnip T'io1r1 J.n 11~v.e-·

l'TArlTJ wa t e r , tap to loosen ann invert on platt.er.r:.Rrnish with A~~iti()n81 whippe~ creaM F1n~

hJ.neherr5.es.

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1 p~~.(30z) eAch:~Y"Rpe jello, 1f'mon jello? C~ bnilin~ water1 pt. whipptnn: cream, whtppe~

Phyll is ZRruba

'3 C. freshhlue"erries2 tsp. vanilla

~,

~J~TBR3CCTCH BRO~NIES

1 r. ..3r. 8,'lp;ar1/3' c , 1"1p1 tPrl' hll,tt;er'1, er<:p: ,1 t.s p , "ITFP,iI181 r... s i, f +; p ri f J.011 r

Ann? Brinsky

~ tsp .. h8~in~ powner1/8 t s p , SO,'lR

f' t s p , 881 t~cup.nnts~ pk~. ~hoc. chips

tv'!'" f:ll lT "l T to [-,ntter Flrl" cool. Blenn in A,erR" [Inri"ITRn i .l 1 R . A,.:1,~ sift?..:! r'l-rv i.ncrrp,-l-jpnts crn:1r':hlEllly.':iti. r In "1,{t8. Poirr- mi. x r ur-e into p"rp.Aset'l 9x9 pan e

Spr'nk}p chips on top. B~~e Rt 150 for 20-25 1"1in.r.1l, t i.nt () Sq'J.RTPS \,710e:"-1 cool.

~ r... 811 ,..... c..r5 1".. flo11Y~ t-'S!1. Sql t? c , T'i111.2 p~~s, s11~htlv h~8te~

1 1"• 1-.11 t t; p1"

J,. tsp .. v"lnilJR1 rip::'! r'RrJA1'1QS

1 ~~~p~ q inch p~e

snp]}

f;nrr:hinp sl)·'8r,f1 0 1JT 8Y'Jrl 881t in top of 'ol1h].f!hoi,lpr .. !\':lcl'''''-:ilkslo""ly :ri.xin',. thoron,,"hl~r. 'Cookovpr rApi "I.v 11011i,np." :,':8tp-r llnt~ I we Ll 'l:;l'lic:<:enenstj.rrinc" r:rlr s t An t 1 y . Cook 10 ",,:5n .. lonc·er?,:~tirri..\"'er

rl0f~:·?,:-:1t'·······-\ll-;,," .. ""7 L i i' -·~.rl~ ,""C'~'lt, rf 1()t: t::i:-~~11re

~ (1h, .~. ,":::.-nhen ~'Oll.r h-::c'.r i,·,t:-, r'8"'; 1/:,!.!1E: hotPl5.xt;u'P' whi,lp. f"lp,8ti.n::r \Ti."~orolJ.s:".v~ Cook 1 ['\j,nJ.oiF·p,r .. ''ip ,r0ve fran' hPA t :-; n,..1'1" 1-'" hll r, I,er ':ol (':,-1irn-:ii.JIR. (;001. ?'(;'(d ny," ;..,1.1e;:' "c>r:r-'~l"lS into pieSliPl} '1"',1 ceverin:JT:''''''''i8teJ.y !'!i.l"h 'fillln~~;,'T'np \of i. t, h >,"qe:; r i (j"e 1jf~ or c; \'i -:~ e :-; e n ~~,-" !,r~: i ppp'" ~ -re ::UrJ •

f;Of'\'l1'\ent- s s 't1 h 5" S W8 P ["IV rn0t. lrl/:'r' S S ii'-''''': te.1 t y ,!'P~'111PStp'~ f'nr birt.in 1avs lr! 01l.T f8 T':i Lv , menTpql}..v 'love 'i.t 0

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Elea1;10r Gessert

1 cup sugar1 egg white

Pat Vacco

1_l/Z cups sugar1 T. flour3 T. lemon juice

,'"

,Kay Shannon

~ cup sugar1/.4 tsp. sal,.t,

,1/2 cup c~opped nut~I t sp; vanilla extract

FRENCH lEI10N EARS

:Blend the fi:rst. 3 ingre11.ents like cie crust and .patinto 9" ¥. 13"' pan', ..'bake ZO min~teSat .350.0,.. Mix thelast 4 ingredients and Dour over the hot .crust , ,returnto the ov~~. £9r 20 minutes,. Cool"':'~ust the. poWderedsugar and Cut' in~(i bars, .' .... ,..- .

DOUBLE FROSTED BRO~II3S

},,~lt 2 square' chocolate with the butter.. Beat eggs.add sugar. and. mD:'.· Stir.in choco'late mtxture , ,Mixflour arid sait and b.lend .into' first mixture. Add.vanilla and. nuts and spread in buttered 11"x7'txl-l!2" ,baking pan. Bake at 350° for 20-25 minutes. Frostwhen cool with white frosting. r-1elt remaining choco­late squares and drizzle over top.

1 ., .

1-1/2 cups flour" ',' '1/3 cup powdered ·sugar.3/4 cup butter'3 eg5"s

5 squares unsweetenedchocolate

1/2 cup butter: ormargarine

2 eggs ',0

1 stick of margarine1 cUp all purpose flour,'sifted

JITT$RsUGCbOKI~

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Cream margarine and then add flour. Blend until itis like pie crust. Rollout dough oblong. Beat eggwhite stiff, add sugaz-; SpI'elad mixture' over doughand roll up (like a Jelly roll>--" Cut .int.o approxi­mately 30 piece~ 2 inches for each, Place on a realwell greased cookie sheet and bake I hour.at 300°.

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- ...To keep milk from sticking to a pan, first: rub a

littlebu~ter i~ the pan bottom.

Peat egg well; add sugar and continue beatinguntil light and fluffy. Add vanilla and frnit; fold in"dry ingre::iients. Turn into a 7_1/2" x lOot nan.Sprinkle with nuts and.' brown sugar mixture ..... Bake in30ao·oven. 1 hour. Serve with ice cream. or whippedcream.

~~x sugar. cornstarch, and salt in top of a doubleboiler. Scalk the milk and add slowly, While stir­ring. to cornstarch mixture~ 'Stir in the-slightlybeaten egg yolks and the cooked rice. _ Cook over hotwater until mixture is thick and smooth. stirring .constantly. Add vanilla. Turn into a casserole dish~Beat the egg whites until softpeaks are formed.'Add the sugar gradually and beat until stiff. Coolthe rice mixture; then pile the beaten whites lightlyover the puddin~. Place in a 3000 oven for 20 ;minut~s'

or until go~den brown. Serve cold. Serves 6.,'; .

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Clare Bergnach

1 cup cooked. rice..2 tsp. vanilla3 egg whites1/3 cup w3t~r

Na!1cie Johnson

1/2 tsp. vanilla1-1/2 cups sugarl-egg-. .1/4 cup brown sugar,1/4 cup nuts chopped

FRUIT COCKTAIL TORTE

1 l6-oz. can fruitcocktail(drained)

1/2 tap. salt1/2 tsp. baking soda1 cup all purpose flour

RICE PUDDING

1/2 cup sugar:3 T. crnstarch1/2 t sp, salt3 cups milk3 egg yolks. slightly beaten

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BANANA SPLIT FONDUE

2 king-size chocolatecrunch candy bars(about 6-1/2 oz. each)

1 cup milk '.Marshmallows

Cla;ra ~ergnach

Bananas cut into bite sizepieces .

Maraschino ch.errleswithstems . ..

Angel Food cake-cut in.. small bite size pie'ces

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Break candy into pieces. Place pieces of candy andmilk in fondue saucepan. Heat directly over mediumflame. stirring occasionally, until chocolate melts.Spear marshmallows. bananas. and cake with fondue forksor long picks and dip into melted chocolate. Hold cher­ries by stems to dip. If chocolate mixtur~ gets toothick. stir in 1 or more talJlesooons milk.

Yield: 4 to 6 servings.

BLUEBERRY ICEBOX DESSERT ~{rl:? • - Emily Kunst

2 eggs1/2 cup soft butter1 cup powder sugar

1 pkg. Lorna Doan cookieslean blueberry pie,filling1 pkg , Dream ~'Jhip -

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Beat well. Line 8ft x 8ft pan with 1/2 crushedcookres , Pour above custard over ttis. Pour 1 canblueberries over custard. Top with Dream Whip, andCOVer with balance of cooky crumbs. Peach or any other,pie rillin~will taste just as good.

- .. - --

To cool a hot dish in a hurry, place it in a pan ofsalted cold water. It will cool more rapidly than inplain cold water.

CheWing gum while peeling onions helps prevent tears.

Wash apples and remove core, slice into 1/2" slices,mix sugar and flour together dip apple into mixture soboth sides are coated, fry in melted butter. Servewar.zn.

Crumble crackers. Add 1/2 cup sugar, pecans. Beategg whites and add 1/2 cup sugar tororro meringue. Addcracker mixture. Spread. into 9" pie pan. 13ake at 3000

for 50 minutes to an hour. When cool, cover withwhipping cream and let set overnight. Serves 6.

Y..e1.t marshmallows in mil,k. cool. add creme' de menthand creme de cocoa. Whip the whipping cream fold intothe miXture. Fix crust by c~shing wafers and mixingwith melted butter and .press into pie plate. Pourmixture 1n and rree~e pie at least 'Jhours.

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Kay Shannon

Ruth Golomb

J egg whites1/2 pint whipping cream.

whipped .

4 t.sp, green creme dementh .

2 tap. creme de cocoa,1 .cuP whipping cream

Adele YJaTshall

2 T. brown sugar2 T. flour

2 or J apples2 T. butter

RITZ CRACKER PIE

APPIE RINGS

GRASSHOPPER PIE

24 chocolate wafers crushed4 T.'butter '24 large marshmallows1/2 cup milk

20 Ritz crackers1 cup sugar3/4 cup pecans

Cream butter arid s~gar tog~thsr; then add flour.Slowly add salt, vanilla, and p~cans. Sh~p~

cookies like cressnts. ,Baka at 400 0 for ~~out10 m~n. Let to cool. Holl in powd~red sugar.

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CRESENT COOKIES

1 lb. buttfiI16 T. pow~sr~d,.•ugar4 cups sifted flour

PINEAPPLE DHOP CUUKIES.

La Verne [··1usul

t cup Gh~p'pedp~cans1 tsp. vaniiia1 pinch salt

Na ncLa.. Joh na 0 n

2/3 cup shor:tening or mi!rg arLne 1 . tsp sd-l t1 cup brown sugar firmly packed L tsp vanilla2 cups sifted flour 1 well beaten egg .2t tsp baking powder 1 cup rolled oats1 cup chopped nuts1 cup crushed pineapple, undrained

Blend shortening, siill t, and vanillm... Add iSugarand cream wall. Add egg arid beat wall. Addflour and baking powder which have baen siftedtogether. Add oatmeal and nuts and blend. Addpineapple and blend. Drop from ~ teaspoon on iii

greased baking sheet. Bake 15-20 min. at 350~

SOUR CdEM1 SUGAR COOKIES

1 cup short~nin~

2 cups sug<3r1 cup sour cream2 eggs1 tsp baking soda

4 cups flour1 tsp vilnilla1 T. grated lamon or

orangw rind

Cream shor~ening and sugar together until light.Beat in sbur cream•. Beat aggs 'until light ~nd

add to mixture. Sift flour and bQking soda andmix into dough. Add v~nilla and rind. Rollebout ttO thick and place on ungr&ased bdkingsheets. Brush with milk and sprinkle with su­gar if desired. Bak. in 375 0 ovan until done.Do not brown.

Cream margarine and sugar. add vanilla, then.flour. Drop by spoonful on ungreased cooky sheet ..Bake 10 minutes at 3750 .. NOTE: To get a varietyof cookies from this recipe divide it into 3--Colorsome of the dough green, or pink and use any of theabove sugars or decorations or items listed above ...

IMPERIAL CHRISTI~S COOKIES

1 lb .. Imperial margarine1 cup granulated sugar .1 tsp .. vanilli

7 LAnR coom1 cup graham cracker

crumbs1/2 stick butter. meltedI small pkg. chocolate

chips1 small pkg , butt.erscotch, chips

Eleanor Gessert

4 cups sifted flourFood coloring.nuts, citron.decorating sugars,or candy (optional)

Pat Vacco

1 - 4 os , pkg .~oconut1 pkg - 4 oz. chopped

walnuts1 can Eagle Brand milk

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I" Melt the butter and add to the crumbs.. Pat intoa 9" x 2u X .llft pan. Spread the chocolates on topof the crumbs then each of the following items-­butterscotch chips. coconut and nuts. Then pourthe Eagle Brand milk over the entire pan. Bake at .3500 for 20 minutes.

Crisp and .f'reshen cookies which have become softby placing them in a very low own for 5 minutes

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es.,Carole Biske

1 pound sweet butter4 cnps flour1 egg yolk2 t pownered sugar

Cream butter (1/2 hour) until ver flufflyoAdn eg~ yolk, flour & su~ar and blend well.Shape into balls and put on ungreas ed pan.Bake at 3500 for 25 minutes o Do Not Brown.Sprinkle 1i>ii th pOWc1 e r-ed sugar after 15 minutes 0

Sprinkle aq:a1n \'11 th powdered sugar when serving

2/3 cup m~r~arine3/1-1- cup .qu~ar

3 T cocoa1 T \..Jater1/2 t vc;nilla2 cups rolled oats (uncooked)

Cream butter, ann. sugar erenually and cr-eamwell Add cocoa, water. and vanilla Rnd rolledoats blending well. Chill shape into balls,·roll in powder su~ar9store in refrigerator.Makes 3 Dozen balls.

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SUGAR BALLS

CHOCOLATE WHEATIE COOKIES

Miele Harshall

DeEtte Massey

1 Lbo sweet chocolate (melted)5 Cups wheaties1/2 cup nutmeats

Melt the chocolate in top of H double boiler ..Add the whea t Le s and nuts. r·1ix very well anddrop by teaspoonfull on waxed paper.Let standllntil.firm.

---------Peel a raw pl!ltabi and put, it. ~the refrigert0r~itwill take up sclers..

1/2 cup butter softened1 cup packed light brown sugB.r1 t yanilla e"X'tr8~t

1 eggt/2 cup finely chopced nuts1/4 cup 811-purposeflour1 t douhle actinp: bBkinp; powder1/2 t sRlt

1 qt .. wine1 qt. sugar1 qt. oil or spryannise and aneste nuts2 T baking powder5 lb. flour

Bake at 3500 for about 20 min. or until done.

Cream butter anti sugar,vR,nilla and egg andbeAt nnttl lip;ht. 1Viix together flour, bakingpO\'Tner,ann salt. Add to butter:mixture Bnn mixthoroughly, then, stir in nuts. Drop by levelteaspoonfuls onto u~reased cookie she~ts.

Bake in prehel;3ted 4000 oven '5 minutes. Removefrom oven and let set exactly 1 minute, thenwith a broa.d spatulg,pressing down firmly,qUickly remove from cookie sheet. Coolon wireracks. Store airtight o

Makes 8 dozen

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LaVerne MU8ul

J'.Tary Ann Cervi'

'.'!.ary Ann Cervi

IvTELT-IN...THE-MourH COOKIES

ITALI.AN PINT!:APPI.": COOKlfi;S

TiMe 10-15 Min. Temp. 4000

Mix in large oowl5 J.o. flour2 Th. powde r- sugar6 T baking powderADD:I 1/2 cups crisco10 eegs well beaten2 cups milk1 large c~n crush8d pineap~le

nuts if desiredDrop onto ~reBsed c00kie sheet with teaspoonbake until light hrown.

aqITALIAN 'dINE COOKIES

.L bozo pkg .. semi-sweet chocolste chips1/2 cup sugor3 T. light corn syrup1/2 cup bourbon2 1/2. cups v~nill~ w~rers (finely crushed)1 cup ehonped walnuts

BOURBON :t:s I'l.LL::> p.. '(; Gi.Lhooly

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Melt choe9l~te in double boiler over hOliwat.er.. RemovG nan r'r-om r1reana stir insug.Qr Qnd. corn .syrup. ' Blend in bourbon.Combine ware:rsand wtHnuts in'bowl; €ladt..., ~hoeola.te miXl;;ure.. Form in'to 1" bQllsQnd roll in conr'ec ntoner-s suga r .. Letrinen in container. covered wi'th olas'ticwrqp.

RUM BALLS \ canay)

3 l~so m11K cnoco~q~e

1 ~/J c. cQnned milK1 T .vtanillo2 T. rum eXl;;rQ~t

12 oz .. ground pecans

Melli chocolate in double bgi.Ler (hovingw~ter in lower pqrt t 1(~ 1e'(; cnocolali6remQln over hot water Qbout 20 minutesarter melteo, tnen oea~ unli!l smooth ..Scala 18ilK ana Leu :ll.. stqnd unm I vemp ,~s IjO ; aad warm 1Tll.IK '(;0 meltiea chocolateBeat with m1~e~ i~eaiqtely until smooth;GdClrlOivorlng ana beqt lI>yel1. Pour onto~- o" ,",1"9" WO,x: lined 'Pans .. Let s ceno inre,rr1ger-ct'tor aoout 1 hour or until firm ..Cu~ in slirf~s O~ mold Int0 bQlls- Oboutll? te~spoon. Form 0011 Qna roll ing'1Qund nec'\ns. Plltce in nu't cups ..

--------------If you desire a rich golden pie crust. spreadcream ever the crust and sprinkle lightly withsugar berere placing it in the even.

4 Co rice kr1snies1 e. snreaded c~eonut

1/2 c. enon~ed DuLS4·oz. chopneo dotes"OowdeT'ea sugar-llu. CU'" ""ct'r17:QT'1ne or t>ULLeJ:1 6-10 .OZ. "OKp;. regulq;r marshmqllows (4(1)

aT' 4 CUDS mini~ture' ma~shmQl1ows

Mix r1ce kr1so1es,. COCOllU't ~na. nutiS cmase'& <Aside. Me1't margarine;, ada. marshmallows'to me!t;ea margarine Qnd con'tlnue· '&0 heat.~t1r cons~n'&ly. Add a~t;es liome!teamQrshmal1o'Ws. Mix well. Pour marshmQllowmixture Over Krispie mixture. MiX well.Shape 1n'to meaium- sizea oli.lls. Roll in .powdered sugQr. Mokes oe'&ween ~ Qnd 3 OOZeD

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Anna Hr1nsJtyKRIS~I~ DA~E HALL~

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POTATO £tllf COOKIES

I lb. mOilrgarina:1 cup l!5ug~:r

3t cups flaw:

Arlene Ki:rlmgn

1 tsp. vililnillaIt cups p~tQtQ chips

(cru$hed)

Mix mIl ingredients tQgeth~r. BmtteDwillbe stiff. Drop,on coakie sheet. B~ke

in 350 QllV(i}n"" fQr 10-15 min. Rell in pGiWdell­

ed,sugar while still warm.

Pauline i"leody

I cup shortening2 cup sugar1 cup sour cresm2 eggs

1 tsp $E)da4 cups flour1 tsp v anaLl.e.1 T. grated lefuonQr

orange rind

Cream shortening and §ug~r t~getner un­til light. Be~t in &DUr trearn. Beat *gg$ un­til light and add. Sift flour and soda ~nd

mix int~ d~U9h. Add vanilla ~nd grated rind~

Chill dough. Roll abQut t in. thic~. Cutand place em unq r e as e d cookie sheets." Brushwith milk gndsprinkle with sugor if desired.Bake a~ 375 Q

• far 10-12 mine

WALNUT liDR NS

1 cup buttsrt cup sugar3 egg yolks

Plliluline HlJody ""

2 cups sifted flQur1 cup ground walnuts

Cream butter until light. Graduallybeat in suga~. Beat until fluffy. Add eggy~lk$ 1 at a time and beat thoroughly. Addfleur and walnuts and mix well. Chill in ra­frigsrat~r sev~ral hrs. or 9vernight. fQxmlittle hQrns and bake in 375

Qeven far 12 ­

15 min ..

CHOCOLATE ,MACAROONS ,

2 ilgq whitsst cup sugari- tsp .. saltt tsp. vanillaIt cups shredded

.6 oz. pkg. semi-~weet &hGc-alate chips ,

IIQz. piece unsweetenedchmcglate

cocll'inut

Beat egq whites until foamy. . Graduallysift in suga~, beating aftsB, each additign,until mixture is 5mG~th. Continue beatinguntil mixture stands in peaks. Add salt s~d

vanilla, and fald in melted chQcolate. Addcoconut. Mix and drmp in smallmQunds ~ntm

ungr~ased brGwnpaper. Bake in slow even'(325 f) fer abGut 20 min.. Coel a few minebefsre removing from paper.

CHOCOLATE £tl!f COOKIES PmulineHtOmdy

289gB't cup chmpped nuts

tLlflC:up semi_sweet chccl1illa·tepieces

·1 pkg.. whi t& cake mixt cup cooking eil2.T. wmtel:n

P.~eheat ~ven to 350°. Blend cake .mix, eil,water, and eggs •. Stir in chocolate pieceaand nuts. Drop from a tap, gnt~ an ungreasedcsokie sheet. Bake at 350 fer 10-12 min.(Tap of oookies will look pale) Cogi gn ce~k­

ie sheet for about 1 min., then remove ~w ~ack

to finish cagling.

3~kin9 hint~ t~~' much water will make a piecrust'tough.

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GRANDMA'S BUTTER COUKIES[l

1 l~. sweet butter8 egg yolksIt cups sugar·

Pauline i"loody

1 lemon rind (grated)5 cups flour

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Cream butter -and sugar. add egg yolks, addlemon rind and flour. Put in refrigeratoraver night, rollout and cut with your favori~e

cookie cutter.

I use a juice glass a/ld cut t of the doughwith~this ~rd the other t after cutting withthe ~lass is cut in the center \'Ii th i::'l thimble.I put the~e two cooki8s together with a~ricot

jelly. Bake 350 d2grees for 18-15 minutes.

AriiICOT FILLliJG

Cook dried cipr{cot~ in Wi::'lt~r (enou]h to c~ver)

un til tender, tht:: n I mi.x and Hldsn till itssm~oth. I then add suga= to taste and cooko v e r ver';} low he a t till it vS Ir.el te·,. Coolbefure using. Sprinkl~ 0~w~ere~ sugar ov~r

to~ bef~re serving.

I keep a vanilla stick in my powdered sugarjar.

It cup butter 2 cups all purpose flour2/3 cup sugar 1/8 tsp salt1 tsp vanilla t cup cocoa2 cups fine chopped pecans

liCHOCOLATE SNmJEAL!::.§. Pauline t-1oady

Cream butter and suga~ until fluffy. Addvanilla. 5ift together flour, salt, and cocoa.Add to creamed mixture. Blend in nutss Coverand place in refriserator overnight or untilfirm. PL.:ce lit balls til agart on unq r e a s e d .cookie sheet. Bake at 350 for 20 min. Hollin sifted powdered sugar. Makes about 72 cook~

ies ..

Mix meet, eggs, cl':eese, ga r l i.c , bread crumbs ondsep sorring s , Cock. man i.co t.t.i in boil Lng sa I ted "iTa tel'for 10 minutes.Half fill gre8~;ed p811 with sauce; Add man i cott.IBtllffed with raw meet mixture; Add remeirling snuce~

B2ke 550 degrees Reout ~C minutes.

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VEH CO'I'1' I-----1 lb. chopped beef or1/2 beef,' i/ l ! 'lea1, 1/1-1 pork1 egg1 Tbl. grated cheese1/ 11 cup···bread crumbs1/11 clave garlic chopped1 1/2 t so , salt

Hel en \~ei1Hod

1/2 t.sp , pepper1 pkg. prince mnnlcottior cannoni5 cups tomato sauce. . ,(homemade or Ragu)

SPJ\Gt{ETTI S;;UGE Mm M~.~T BIILI;::; Pa t Vncco---....._-~._--- ........--_.-_._-_.__._~-

sauce mea t, bnl! s

1 lb. sBusage lb. ground beef1 smsll cs n tomato pa s t.e2 l~ CZ~ cans tomato sauceselt to t,r,st,e

:Je'PDer to to s tegarlic powder to tasteo r ega no1. T19 sugar'

1/)' CUD breu(! c r-urnb apinch of persleysa] t ,_\:, pe~pE~r

1/8 CUD grn~ed cheese

IIBrown S2U sare then era tn mo at of' t.he gref-1 88, edd

1.,otfla'to 1='2 st e pnd garl"i.e p(")'ir·ld~·;.T arid saute for 2 minutes,then add tomato sauce. Add Ba manv cans water BS sBuce,Belt & peuper, oregeno & about 1 Tebiesooon sugar.Cook for 2 hours very slow. About 1 hour before theaauc e i.s ri:l;~s~-:ed Inp.~'~e t~'e mes t. c e l Ls end ndd t.o tr.e SAucesnd ft:::lS> c"o;t;'inF"*' fry rne8t bnll s before eddi.ng -tosauce ,

1.1-(;;' •ORIENTAL PEPPER STEAK

1 lb. rouna steak-cubedroll in ~lour, selt & pepperBr01lrnAc~ 1 cup hot water with 1b'iilef' bouillon cube:"~,!//i cue c s t.sup2 T • or more soy SR~ce

Helen l,'!eilnndI I

Goyer and si.mmer 1 hour. Then :-,dd 1 cn ion (rings)1 chouDe~ rreen pe~per

] cnn mushrooms end liquid

C()O:~ 1";· minutes - serve on r i.c e or noodles.

1. 1:'. Lo v f o f' s t a " e 'breed1 sm~11 oninn c~DP0ed

'I"~ CU~ 0- "norD c~~~ng~J•. ~. " J.. ......,; ._" t- ~...... ".0

.:::: e,rrgs bee t.eri ,;\ri th1. cup mi 1.:-c

celery

Joyce Stef'fel

1 1/2 t. c~lery salt1/4 t. pec:per1 t. sage or DQultrvsensoni~g or i;2 o~"e3ch1 st i ck butter

') Lbs , t>J1nly slicer! round steak (I used;; individu:·lstenk s r.bout 1. l b , ea c h , it's easier to handle.Gut UJ h"reFld tnto srra Ll nieces in very lor-ge bo\~l. Boilonion And c e le r y in ':' smn l l amount, o~ lrmter until tender.}.\t11t but t e r in srns l l pAn. Sor i nk I e celery sal t , ~_~eJper

~nd s8ge end or paultry seesoning over breed. Add oni~n

ond celery mixture & stir in egg milk mixture. You IIIprobRble need more milk. Until bread is very moist,but not runny. Spoon nressing into center of meat.Roll up jelly roll fashion an d f'ast.en tightly withskewers. Sprinkle stenk ,·lith flour. BrO\VD mes t ins~ver81 t. bncon fr.:. Brown ~ep.t on all sides in theBAme metal baking pan you're goin~ ~o bAke the steRksin. Remove the at sak s after brow!1ing \-l:·'ile you makegrRvy i~ the pan. MRke RS much ,~r8vy 88 Y0U can. Donfttl-licken;:rravy to much Po S it wi 1 I thicken n, s meat sl owl ycooks. En~e slowly at 27~ dSRree tightlv covered withtin foil for? hours. I·

S':l1RD4P Ai\TD RICE CA SSEROLE

1 lb. fresh or frozen shrimp1 can cream of shrimp soup1 1/2 cups cooked rice3/ i.+ cup cream;. T. sherry

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Kay Shannon

1/8 t. caye~~e pepDer1/2 t. sal tgra ted peel of 1 lemonshredded american cheese( enough to cover top)

Boil shrimp; defrost soup in hot w0ter before openingcan , Combine shrimp end soup end remaining ingredients,except cheese and turn into buttered cBsserole~ Bake in550 degree oven for 20 minutesi top with eneese Bnd b~ke

10 minutes more until cheese is melted.

BEEF STROGAi'WF'F'

3 1'. flour1 1/2 t. sali·1/1.1 t. vepner1 lb. sirloin steek, out in1/2 in. pieces.1 cup sour cream

Ruth Golomb

1 clove gpr1ic-c~ushed

1/4 cup tnBrgarine1/2 cUP minced onions1/4 cup Y~8ter

1 'can cream of mushroom souppa r s l ey

Mix flour, meat , salt and p epp er , coat the mea t ,Saute onions and gad i.c in margar.ine t.hen [>dd meat.Fry until meet is browneri 1 add water simmer until tender.Add soup 8nd sour cream before serving- Serve with rice.

',~ Ki s s i.n 1 wea r s out

Gookin I don't 'It

..p:/H!I\~AIIAN BAKED O'rrCKE!~----_........-~..-_._",.--_._.-

Sage breo d d r-e s stng1 1/2 lb. broilers, cut inhalf' .Ornllr;e marmr-Lede

Nanc i,e .Iohn sori

1/2 slices ninsRoplece nd i.e d cher r te slettuce leav e s

M".ke S!\g'3 o r e asi.ng ; hove very moist. Spread dressingin s'i:li1INI c8>:ing: p811, lay chicken cut side down ondressing. Ccat l,rit" ma rmal e de , lay 1/2 sliced n i neapp l ewit~ candied c~erries on side of chicken under wing.Bp~e.~OO degree ebout 1-1 1/2 hours. Lift out withscatulA onto crjfD lettuce lep~. Add B little weterw~eD hAking i~ necessary.

Clare Bergnach

2 1:"8 .• round steAk,: cut 1 i.r-lC~·j

thick.1/': cup f'I our1 t. SF;} t1/2 t. mer to r-am1/4 t. peD~er2 T. chonped persley

5 r , ::.'·!ortening3 cups t~inly slicedonions1 eRn (6 oz.) slicedmus-u-oora s , und r e i ned1 can (9 5/lt oz.) beefbouillon

Goet surfaces of' zteek ,'iith 8 mixture of flour, sa Lt , ,1marjorr,:n',9t:d :.u:~F'per~ ;1rf:1rrn steak weII on both s id e s inhot 8 o r t.en in g in n lArge fr-:rin,fr 0[1[1 WiJ,,!M; close-fittingcaver~ Sprinl{l~ any remaj.ni.ng ~lour' mixture over ~teak~

Add "1 CUD of the on i on s and r emeLn i.nz Lnzred i en t a-Oov e r r C"~'OK sl c clv ~:I,.;'y' 1 '! /'.'- hour-s "'I~\rld·'J,,-.c.T'JI';,C"1·>1J"!"'··I('· O··l·"LOl'S

... .. """ ....." •••.• ' M" ;, .... 'i·' , .. '.. • , .J ,j. \J".~;',.' .' ... M r::: l _ A

cover And continue cooking until meat if fork-tender,at'out 1 !lour mOYeft Yield; 6 servings_

Food shoulri te orepored wit~ love end ~utter

.1 cen crcicken1 cen chow mein noodles1 08:1 mushrooms.

1 CAn chicken rice soup1 cen cream of celery saUD

I II j J!.1ix tcigetherbp.ke at 550 degree for .50 minutes, serve s

six.

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PIZZ1\ BUFGERS

1 1b. Hambur-ger-1 CBn tomato sauce"7/4 t. sal t1/2 cup onions (diced)

Adele MarshnU

1/4 t. garlic ~Bltsome green oIIve s 81iced-1 cup diced MozzArella chee se

Frv meet with onions, add remAiningAnd fill buns, sprinkle with oregano,bake ~50 degree for 15 to 20 minutes.sandwiches.

ingr.ed tent s ,wrap in foil,M'-'kes 9-10

u o \. I

[]2 1b s·. Beef stey: mea t(do not bro wn )~ stalks celery (out5 potntoes (cut un)~ t. Minute Teuioca1 t. salt1 c~icken bouillon cube

,~ae16 f\ijarshnll

1 1 G:rr:;e o ni.on sliced

5 carrots (cut up)1 T" SUireX'

1/2 tit ;1'ecent1/4 t. pepper2 CUPS V 3 Juice

Put in r o s st i nz pan , T}~en tOD 9"Elr-,erously W1.th driedparslev Bn~ if you prefer add 1/2 cup of red wine.Use rOAsting pan with cover, Bpke in 250 degree ovenfor 6 hours. Do not tp~e lid off until just beforeservinf!--

The 'r-18:r to F ma n IS heart is throughhis stomAch.

sro..~_BURGU1\'DY

1 5 lb. rump roast1 cup burgundy1 pkg- Good Seasons garlicdressing .1/2 oup chopped green pepper1/2 cup chopped onions

Helen Weiland

1/3 cup Vinegar1/2 c~p salad oil

.1 Tbl. ~'lorchestershire

1/2 cup chopped celery.

Marinate roast 24 hours, turning once or twice tocompletely coat me$t, using all above ingredients.Place in 350 degree qven and bake according to personaltaste- right·in m~rinade. When done, remove meat toplatter, drain off·any grease from. marinade, strain .andserve as sauce. A 15:ttle flour or cornstarch may. be addedto thicken sauce if necesserye

1 can Ohinese bean sprouts2 cans e spa r agua , drained1 can french fried onions1 can cre&m of asparagus soup

Mix all and bake in oasserole at 400 degree oven for20 minutese

FISH CA SSERO!&

~ hard cooked eggs1 can shrimpI can crab meat,'1./4 Ib,,'c:::heddarcheese

Aiele Marshall

2 c mushroom soup1 can tJJna2 or& .. ~u~hroom;s...:slioed

dash.o~ mustard andworche s:tershire. sauce

Mix together, oover with buttered breed crumbs.Bake at 350 degree for 1 hour. Serves 5.

PIZZA BUFl.G·ERS

2 Lbs ...'Sr'"ound beef~ tsp. garlic salt~ tsp. ItAlian seasQningR "9'8.1TJhnrp;er Buns

Anna Bri.nsky

salt end pepper1 can tomato paste

. P, slices f"fozarellaoheese

8hFlpe beef t nt o 9 pat.t i e s , Season ~\!iih salt Findpepper. Brown in skillet. MLx tO~8to paste,r-arlle salt and ItaliElTI s eae on i.ng , Spoon onheef patties. " Cover , cook nntil d one , Placecheese sllees on pAtties and melt, serve onwar-m buns. Serves R0

SHEET SOUH STEW

1 . •'4 Co flourJ. tsp .. saltdash. pepper2 Ibs. beef stew,cut in I " cubes1<' Co catSu.DTO<... ..>\ Cup \Jv<\1er

Phyllis Zaruba

i Co brown sugar~: c ~ v i negar-1 T~ Worcestershire1 tsp" salt1 large onion, chopped

(1 cup ) .3 carrots, cut in 3/4n

pieces (J cu..ps )

Combine r Lour , first ts p , salt and. pepper , coat]TIP-at with flour ml xt.ur-e , In larp:e sk,illet r;rownMeat on all sides in hot oil. Combine water,catsup, br-own sugar, vinegAr, ~lOrcestshire and.seCOTIn t.s p , sa'l.t, Stir into br-owned mea t e add.,.. 1 ]. t ~ 'e ioru on , l,over 1 COO,{ over .ow hea lor t+.:> 1"1 .• n .. \l

st trri ng once or twice.. Mlrl carrots: cook 45 mLn'More or until meat And carrots are t ender ,

(I yook it much }onger, about twi.ce as long .. )

BEl<:F ORIENTAL

1 :F.i'lank. steak~ C.. sO'j' sauce2 T... brown sugarjnice of 1 lemon2 T .. water1/3 c~ salad oil

Phyllis Zaruba"

* tsp ginger andtarlicpowder1 green pepper out in1 ,t aqua.r-e st C .. wateriT. C(ornstarch

Cnt steak into thin diagonaL s Lr.ce s .. fY[ix soysauce, brown s ugar , Lemon Ju tee and 2 t .. ltvater ..Marjnate steak in mixture for at least 3 hours ..

nl~8j.!1 MP8t, reser'va ~flrinp.~e~ ~e8,~ (~il~~~4.rlg8r

~:;r"(i p'p',-']1.C in .9,. hea\TV s tri Tl.et., !1.,:1~ 1"',,::,,O!1";: hro,"!1Ci1ic:vJy., Corib l ne 0Te8f1 pepper, H2ter 'hl.pnded,~...~~, r 1.,.., e,.()·r1_1_st~·4"1:""el'1 q,r"d r~8.r·i.<i:'lqt·l (:..~ oP I\")l:t~!~ (y,rpr Hh?8t,

c: n CJ17 i 1.n t 4. 1 s 11 .0' h t 1 v t.hi, 0, \- I" 11 ,:c-, .:1...

? l;')s 0 [)of:)f r-n 1 l Y"!C1 St.~:~9,},~

2 ~ :II ~~ n, o r "1".-: f:~ P'-~ i nv), (j QI sJ i.C~(1 :)n4.o Y' j

1 C} 0 'JE' x- ,0, r 1 1. c , r(: i 1'1 C e d.:1 C Cot r 1. our1 c:r::-,n( 1 cL )GOnr],=·r·.;,:r:'(; '>"1":1"

~, r; 0 \-,8. t er1 1 .t- C' :.. .. r C" ; ..,:-~: r.. \ '1 J).. ~ l~:"f .."') J_ J

1 ·t,SpfP selts .-P <) pe I)r·)e~ r"

:1 :n."...cl. ,9'1'':'81:' pt" pper1 ~~ C~lerr'Y ~O~8.~cr~8$

1 ;"';. noc>1<:ed. T'i,c~e

SJi(:e ::-;te~,ki.nt.o 'iTf'j"" t'\-;in F"rips(Jo ~!hjlp. p8rtipJ.J.y fr·ozen~. ~~r0w'n ~p~t ~0011 ~n S~\Grtpnin~~

/\(:1 d. ()nl {)ri8.Yl (1 q'~:'j 'r'1 1. c e c o o l{ un t 4..], 0,1": i on 5. s t e 11Cl(:~ rio

''1r,:,i.-n'rle :/'-,1:1 t· h fJ \,-)l_t-~''':; ,,,::.L i r t.() GO·_::t'~, ft'}C.'.':'1 ,r,:• .1\"".-:1. }',t3ef'r)'"(' 0 .;:--, h , ',il·i 1. ne i! '~"r;;i ":-, ,~::; r , l-")~:: S i 1 , s ~~.1_ t ,q y'1(=I 'pe r' rIA r ~ r~l f:; 8. ~:..

\-,0 sip'nt:fJ~('1:1,9'a C»·TRr nr.:.--1 o oo k s low Lv .m ti I f"";2:nT ~s

t f~r1,~1 p y. (.:~ 1,"1(; u t 1-1 ?;: ~'.:!"'" S ,,) B.Anj ovP S e R(l,~:; :::: nrl ~ .. , i.':: rqhl':'~' ne~ i - . l" .' .L" ,J J.... (')~ p-':'f~erl r,i~~r)r)eY'; (~'J -, 1.·r. V·: t=1, ••• ! C.T·()8S'iqlSf~, L·r~en

into str i r.s , ,'nsF-, r-,c·fvr'e 8'::--1:'''-;'1)0- fol-1. In vreenr~PY)·r)0T· qnl~l (~'!''lf;'rlY':v 1".()rn~":i.tees; If''(~F1t 0 S'eJ~'r..'!e f)~rC:r ho t(~0ok0rl ri0e~ Ser\7e~ 6

CHICKEN CURRY

2 wh~le, breasts @f chicketi1 bunch of green ~nians

1 tbl curry p0wd~r

margarinl1!l

CarOll i'j@€ll

1 can cr~am of mush­rQ~m soup1 ' .'2 can I1)f l'ulk

B@il chkcken beea.st.s f$I' 25 minutes with skincool and dice slice 0ni0ns in fine pieces andmargerine.. ~-1ix all ingrl"dil'lnts together put

Bake at 350 f0r 1 heur. Serves

on .. Letfry inin even,J

Add 1 tablespo0n f10ur, and 1 tabl~sp0Qn 0f sugar wh~n

frying p0tatoes ..

Careli-Jeol 5'3.1cup sour crea..Jl1.. cup sherry

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CHICKEN PARMESIAN

4 01' 6 chicken breasts1 can lllUShr9l'llIll soup1 large bettIe mushroomswith liquid

Place chicken (remove skin) meat side up in baking' pan11 x 7t.. In a b€'iwl mix 1 can Iilf muehr-eem SGlPU. mushreems

:and liquid • 1 cup of sour cream t cup sherry. l1ixthoreughly and pur Olver chicken. Sprinkle very generGluslywith paprdka , Bake 350 for 1 to It hours.'DQ not use sa.lt. Serve with chicken navel' minute Drt.1llisti.e'JRice. .

BROILED OPEN FACE HAl.ffiURGER Eleaner Gessert

6 whele hamburger buns1 p0~d ground r0und steak~ small enain dicei

:3 tblsp ,Catsupt stick me~ed

butter

Combine tegether all ingredients and spread about 2 tblspen each bun half.. Breil fQr about 12 minutes. I-1ediumheat.

ROAST CHICKEN .. WITH AEMONDS~

2 frying,chickens cut upsalt and pepper .I .5tez.. pkg slivered almonds~ can cream e~ mushr0em soup1 can cream. $f chi.eken seup

Eleanor Gessert

1 can cream ef celerysoup

t cup dry white winei!:lr vermouth

parmwsian ChEieSfll

Season Chickens~ Lay in shallew baking dish. Ceverwith 2/3 Qf the alm..nds. Mix the three cans .f seup

t€llgether with wine. Peur ever chicken and a'lmends,Sprinkle Parmesian cheese and remainder ef almonds @n tap..Bake in 350 even for 2 hours. Serves 6 te 8

:?~.ay Shannon,

1 1/4 c. rPK wil~ riceor 8.:'.,y ,{ i nd

1 c. crr:'EF1 of Pl1.l.s'nroom s orp'1. G~.~~ GrPArn ('.lOf' nelt~1"Y s o up1 c an C Y.'er~:n of c h j, (~;.... en s 011.P1/h c. ~np.J.te'-'l bu t.t.e r-1/4 c. s~erry wine

1 pkp.;. ()07.) Parrne s e n c he e s e1 pk~. s]ivere~ RlfTlon~s

10 pi~ces chic~en

~re~se lArge pRn. ~lt tn rice. ~1x soups,but t e r- Arlrj s'.rIPrrv. Po u r 8;:18.1J. amount overrice. Pl~ce chicken pieces on top,aridrest of l~.nlli('1 nix. '";nrin'-J.e al:nonrl.s and, . ~

chf'~·:':se. ':;;,,1.:'e 'JnCOiTerprl. 2750 ... or21/2 hrs ,

sm:T:;;;1 SA'·;'j',i IC1' FOR TWO Kay Shannon1 CAn mus h r o oro sc ni c icen , 2_1~ p~ F:CPS in s Lt ve r sham, 2 f~irly thic~ piecesgrated American ch8 0 s e t2 slices bYPRd, t08.sted ,

Cat t00sted br~8r1 into triangJ.es. Place }in inr!:1.virlll.8.1 c o s s e r-oLe s , Arlr" haJTI, ; Ic h l c lce n gnri. nms hr-oon.s , Cover wi t h sauceand sprinkJe with American Cheese andpapr rca , Broil in oven for 5 m t.nu t e s •.

SAUCP.;

:3 1'. butter3 T. flour11/2 c.-chicken brothCombine and coo~ over low heat until thick.

n t. -:) T) ". ...-ti I -:' ~1, ,/':..t J(.'i, ',.:;.~J-'~'.'.""'.J ~A _., .•

1/2 ~)ot-l'le ~)r~IC+tL lJit b:-""lrr;{-)Cl1~ S;:;1.1Ce

",;/1" 'hottJe ~(;otc;-'up

i' :--~~ t: i ~;.:: r:~F~ r .~.. c, I"'.1. n e

D{~ 1""")1",(::')7'

;;:~1;~1 i c rr;",;n ercup wat~r from boilin~ ribs

syril·f's"Il+-:

1. nice:'l onionl/h stRlk celery diced1 T 1""11St:3rr'i

\li!!er:~rl','OrCrlPS t.e r sh ; rebr-o:vrn SU,a;8r ':eepin/St~!h8SCO S8.1.lCe

'J: rr2 rr:"I, l''+1 T~, l') ..2 t

[ !1 t1 ....

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1 /r"J-L / (,

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'Ruth r.-olomb

1 1/2 C1Jp t oma t o s auc e

1/2 CH,P soy s auc e1/2 enp honeyJ 1 /: "':J p" 1- '" ::> L' '~, ~, 'j'. - .I. .... ,~. ' LJ'.., <::; L O.J. 0 L, '1

J o Love s2 T wrights liquid smoke

~ix all anct cook slowly for 5 lTIinoLet cool. Use fo~ mqrin~~ing h~ck ribs.PlRce in sh~llow dish and nour liauid over.Let stand in refrig,::!rator 6 hours "'turning oncean hour~ Use to cook the ribs intoo o

}·IOODCHUCK Helen Steadman

1 lb. t~erican cheeseJ hard boiled eggst can or less tom~to soupgreen stuffed olives

green. pepperlittle onionhorseradish

Grind all ine;redients and spread on tGasted buns and p-tltunder brQiler.

.Pauline Noedy

I1 l60z can tomatees I

1,8oz can tomatosauce

2 bay leaves1 onion chopped. fine ].1 tsp sugar2 tbl oil

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Eleanor Gessert

rice

1 lb. Ground chuck or round4 ~bls.. ice cold watersalt and pepper te taste '

Dissolve salt and pepper 6ln the_water. use at least t ts... 1

salt f0r, 1 pound of meat. Add spiced water to the meat.Ferm .fCl)ur patties.. Broil, grill or pan fry.

5'4,. ..i.:>

STUFFEDCAEBAGE

Cook rice and mix with uncooked meat. Add egg and seasenwith salt and pepper, worcestershire and mustard. Remove

leaves of cabbage by cutting out core, soak leaves in hotwa~er until pliable. Roll meat mixture in them and sealwith toothpicks. Brown onions in oil until brown, addtomatoes and sauce, sugar and bay loav~s. Let saucesimmer for 10 - 15 minutes. Place cabbage rolls inDutch oven and cover.. Bake for 1 heur at .350.

• serves 4 to 6

GOOD HAHRURGER

1 pound ground roundi cup long grain whitesalt and pepperDash ~f worr.estershire! tsp prAp~red mustard1 head of cabbageI egg

TENDER POT RO~\ST Pauline Moody

. 1 med 0nion slicedt~cup slic~d. celer,y-t·eup diced turnip .2 cup d1ced carrot2 tbIs freshly chopped

parsley

J to 4 pound pot roastChef's salt (see next page)•2 tbl lard chicken fat

or oil .·.water or -beef .stock-.. -I pkg fr0zenpeas

Sp;'inkle. salt...en all sides of Pleat, brown meat in hot fatin dutch' oven. Remove, add onions a.nd brown slightly.Return meat to pet and add enQugh water to cover half of

the meat. Preheat even to 325. Bring liquid in pot toboil. Cover with tight fitting lid and put in oven for 1

hour. Then add celery turnips and. carrots.. Add more water lif necessary. Replace lid and cook 1 mere hour. Add pe~and parsleY. cook..2.0 minutes•. Serve vegetables arl1'mnd Jb'Cl t

Fr6.3 .J.d6~1 t,

1/2 Ib .. bacon" cut.in III pLec e s3 med. onions, chopped2 small green peppers, chopped1/2 lb. fresh mushrooms" sliced1/2 cUP melted butter

1 #2 1/2 can tomatoes1 tsp .. salt1 cut> vIile rice

, "9JHolmbergI •F • ;J • C;:-.

Fry· bacon, s su t e onions, pepper-s andmushrooms i~ 3 T. drippings for 5 min~tes.

Mix bacon, onions, ryeDPerS" mushroom.butter', tom.atoes, s~lt-tlnd wtlshed ric.in casserole~ Bake at 32, for 2 hours.Serves 8.

Mrs.. HoImbergPresident I.F.W .. C.

LLB .. gr. lean ha~

l/? Ib .. gr. pork steak1 -cuP corn flaked, rirmly packed1 cup milk1 egg1 to chop~ed on1.on1 t. brown sugar

Hor.seradish Sauce; 1/2 cup sour cr~a~- 1/4 t. onion salt 3 T.. horser~dish

Mix all ingredient~.

Mix corn rlakes, milk, egg, onion, and~rol~ sugar in large bowl. Add meat ~nd

combine well .. Turn into "pyrex loaf di511;and bake one hour at 3500. Pour off exce$~fat and all 0 'W to cool slightly before-­servin~. Can be served hot or cold wltbhorseradish s~u~e.

, .TAl'iTHAGEI,S

L cUP sugar1 cup butter

YiI'S.· Holmbe~8!r

President I~~.,',.'.:,;~~,U

CHOClDLl1.TE FILLED SNOi'lB.ii.LLS

Cream butter and sugar, thon add egg yolk.Add flour and kne~d well to make smoothdough. Sproad on 2 cookie sheets. Cover

lightly with bOaten egg white and sprinklewi th fine chopped nuts. Bake in 300°.

oven 1/2 hour or until-light brown.Cut while hot.

Cream butter, sugur ~d vanilla untilcre~y. ~dd flour and nuts, blending well ..Chill dough one t.~ur. Remove foil from kisses.Sh~pe It. dough uround kisses. Cover kissescompletely, B~ke ror 12 min. Cool slightly,

, sprinkle \'I1i th conf'ec t.Lone r-r s sugar" This~".i~on 1st place in the cookie__~2nt_~e.....s~t~.__.

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Mrs. ElsteinI'1rs. KoenigGlenwood Jrs.

1/2 c. choppedpecuns

1/2 pkg. choc.Hershey Kisses

Mrs. RODert PariseGlenwood Juniors

2 cups flour _1/2 t , cinnamon

1/2 cun soflt butter1/4 cup sugC:l.r1/2 t/ vunilla1 cup sifted fiour

LITHU.<;.'!'TINl\T CRULLERS

5 egg yolksl/? t , sa.lt

3 T. uowde~ed salt5 To· sour cream

2 1/2 c .. flour1 T. brandy orwhisky

Combine all in.gredients and roll out.ona flour-ed board. Roll as thin <=.S 'PossibleCut in strins, then diagonally with

slit in e~~h. Pull one corner throughslit in center. Fry in hot oil ~bout 2min. or until evenly browned .. Drain onnaper and sprinkle with confectioner'ssugur on both sides.. . .This was our 2nd pl~ce winner in. thecookie contest ..

i581 egg yolk

r

VEAL PAPRIKASH

$1.

Pauline !'1eedy

tG 2~ lb. eubed vealcups finely minced onion .tblsp shortening, pref. lardcups chicken broth Qr Ii\. littleveal stock (co0ked fr~m vealbones. 1 2 inch piece cp.lery1 2 inch carrot. 1 sm onion4-5 peppercorns. 1 tbsp saltand barely enough water tGcover)

4 Tbsp Hungarian p,ap1'ikae1' Spanish,

2 Tbsp Flour1 cup SGur creamI cup buttermilk1 cleve ga-rlic

1 Tbl Ch~if's Salt4-5 pepperCQrns

Blanch veal cubes by bringing to a boil 2 qt water andpouring boning water over veal cubes. Stir. bring te abo:again and remove frQm the fire immediately. Discardliquid and set the meat aside.t-lelt shortening in a heavy pot, add the «mien and c@ver

the high heat, stir in paprika. Cook. s~irring until thBoni~n becomes limp. F@ur t cup chicken or veal ,stockAdjust the. heat ta .low • cover- pot and let erri.ens cook

10 to 15 minutes, . r!eanwhile crush gar-Li,c with Chef's saltIncrease heat and add add the blanched veal cubes all atonce. .Stir, then add the rest of the broth peppercornsand ga.rlic erushed ..:ith salt. Cover and simmer If>Ver

low heat, &tiring once and a while and scraping thebottom of the pan tfJ av@id sceching. Abeut 4.5-60 min ..Sprinkle the flour slewly ever the surface of themea.t folding the top pieces into the rest wi~h a wOQdenspeon or spatula. antil all flour is incorp~rated.

S~~er an additional .5 t@ 10 minutes. Mix sour cr~am

with buttermilk and a little liquid from the pot, Thenstir the mixture into the Veal Paprikash. Ramove fromheat and let stand fer 15 minutes. Ladle irlt9 serving·dish garnish top with additional seur cr-eam, .r serveseur cr-eam in a sauce bo\.yl on the side and let guestsserve themselves.

6 GZ .. brQad neadles eGG ked 1 can pizza sauce (llez)I can (gez) t0mate sauce Boz. shredded pizzaIt Ibs .. ground beef(br~wned and eheese

drained) sprinkle with oregano

Place chicken pieces in a baking dish: Season withsalt and pepper. Bake in·a 350 degree oven f~r 30minutes. Meanwhile in a saucepan, combine liquidfrom er-anges , water and sauce mbe.. Bring te abedI,stirring cGnsta.ntly.. Simmer one mi.'"lute ... CGQl slightlythen add oranges and lemon juice. Peur sauce" overchicken ~nd bake 20 minut~5 longer. Serves 3 to 4. .

Br~wn 1 pound ground beef in a little fat. Add garlicsalt. pepper anoe small eni~ (chepped), one tomatochopped, chili powder if"desired. Let cook a fewminutes. Add a petat!i) cut &.n small squazes , Senesliced green olives and t cup raisins. Cover andCG\'!lk over lew heat til petatees are dene. Use as afilling fer Tac6ls, enchiladas, ar turnfl\)vers.

,fICADILLO eo

MANDARIN CHlqIC!f.~

1 (2t to JIb br@iler-fry~rtcut up

Salt and pepp'P.!rI can (llbz) m~ndarin oranges

PIZZA CASSEROLE

Sylvia Bab<llr

Arlene Karlsen"

t cup water1 pIcg.. sweet-sour sauce

mixI tap lemon juice

"

Arlene KarlsGn

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Layer in a 9 x 13 baking dish in ii1rder given.. C(I)vertightly with foil and bake 45 minutes at 350 degrees oruntil the cheese melts ..

1 19.. onion chopped fineI green pepper chapped1 Tbl Sh~rt~ning

1 lb. ground beef1 can (lIb, 150z. Pork and

beans'l.~up brown sugar

'""'--'""

I tsp Werchestershiret tap paprlka2" cup catsup

[lCQok onion :'.nd grl~en pepper0D sh0rt"lning 1":';'1" 5 'THnl'1'tesi~d(J b~~f .ano c':;H."k 5 ml nute s 10n;;f'H'~ stl rrin~ frpoquently.Add l"Bmaining i.ngro"cHents c~~nd mix th0.rOU~:;11 :'Y. Turn inbla c".sserole. C\?JV~r and ba ke 270 for J hour-s ,

If I can stf)P "me h\'!),!!,rt fr-(,}!ll hrr;aking.I shall ne t Li.v•.~ in vaLn ,If I can e2.S~ ene l:Ue the .qchingOr c@ol Qne painOr help one fI.:<intin;,; r-eb.inUnto his ne st. ;l.g;;;,:tn.I shaLL n't~t Li.ve 5".1 va i.n ,

~ILU CHINES~ RICE WITH paUK CHOP5CIDr~

B~ryn~ch

Mix together first 4 inurcdients in 2 qt*casserole. Arrange pork chops on top.5prink12 with black pepper. Bclke 1 hr. ~nd

20 "in • d t 350 0• Serve ',Ji til Chi n e £H! n o nd Le s

and soy sauce. Serves 5 or 6. Can also useveal chops or chicken.

Cook first three in~redi~nts till anion istender and m~Bt i5 browned. Remove grease.Add soup and water. Mix in well and cookwhile spaghetti cooks. Place ingredi~nts

in layers; spaghetti, bcann, cheese and'sauce until all is ussd. Bake in 350 0 ovenfor 30 minutes ..

Heat butter in large skillet. In it, sauteoniJn and parsley about 5 minutes. Add chickenlivers; cook, stirring occQslonally, ~bout

8 min •. Livers'should be browned on all sidesand co~ked through but not over cooked.Re mo ve to he e t e d p Le t t e r , Stir in remainingingr~dients into drippings in skillet; bringto boiling point. Pour over livers

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BeverlyCeW~51

Phylli5 Zaruba

1 t. saltDash pepper

livars

1/1/2bca!~s waterI Z! I • nmer~C<:;ln

cheese112 lb. spaghettiI can kidneybeans

CHICKEr,; LIVEHS IN vJHITE WIi\lE

1/2 c. butter or margarine2 T. chopped onion2 T. chopped parsley2 Ibs. thawed frozen chicken1 t. dried tarragon leaves2 T. white wine

SPAGHETTI AND KIDNEY BEAN CAS5ERDL~

1 lb. gr .. beef1/8 t. salt'1/2 onion-chopped1 c~n tomato soup

JUDy'" 5 POfU( CHQE CA5SEHJLE

pork chopspotatuesonions, slicedflour- ~bout 2 To

Judy Johnson

@i1k- Qbout 1/2 cupuu'ti:P.:t'a a L t arid iJp.pper

Brawn pork shops. 51ic8 pot~tOBS about 1/2"thick. L~YEr in buttered cass~role as followspot~toesp onion rings, salt, pepper, Bprin~la

flour, milk arid dot with butter. Ht=pee.t. Pl;:;,c.~

Chops on top~ Cover Bnd bake at 35~o for 1hour 15 min., Add mor~ milk if neceE~dry durinijbaking. .

S~JISS STEAl<. -1/4 c. flourI 1/2 round steak1/2 c chopped onion1 mad. c Love- g3rlic,1/3 c. w~ter:

Anni.:l Brinsky

2 T" sh:Jrh!ning1. can c :n::: '::J.:0 0 f

c eLe r y ;SCJUp

minced1 c. c ho p p edc o o k e d t'Jin.::. L)es

Pound f'Lo ur Ln to steak with mc"t hc~;,nnf;r •In skillet, b r own rnea t with o n i.o n and gdrlicin s harte ning. Add rer'laini ntJ i.ng r e di ,:01 t s .Cov~r, cook over 10\" hl::dt 45 Inin, u r untilmeat is tender. Stir acee ionally. S~rv8~ ~ t86.

1 lb. f ,,; t t uc i. ni o r ;:wdi urn n.; L)(Jl e s:1 lb. butter melted, very hotL lb. grated p e r ue s en Ci\CP.~iB

lIb. f r e e b r"u~h:ruurn;:;, sliced arid e au t e e din 1/4 r:. o f tli;;; ot,lttpr.. _ ' ,4. or 6 l)OfH:d. ~\pl1.t Cn1.CKen t11'~~,;st8 ~ pdntrJ..: IJ

1 cup buttered c o u r e e , fresh b r e u c cru':";J::;:1 t c p , i:" ;:.: 1 t ;~ n d J /!( t :: :;. ~) c p P L ::

Co ok n::J,HJ1:.:", h v c: butto::c ,,"nd Cil": :~E.. reed;;,'e nd to;;;~ e v e rv t n i nu in but c r urib s ~:nc c h i.c k e n

y ~ .

tC)(Jethcr wh i I.e n no dLe s , b o tt e r arid !i1U;;;hrCl':):':':erL.: very hot. Turn:)i.lt on .:1 p1,~ttf;'Jr e rrd ;)l,,:c~

chick8n in c~rl1:8l~. Sprinkle cru~~,bs ()V£J~

n~; .:) ,n C f) •

Marin~ted Pork Roest Phyllis Z~rub~

1/2 c. soy Sduce1/2 c. dry sherry2 cloves garlic, minced4 orS lb. boned, rall~d and tied pork loinroast

Combine ingredi8nts, place ro~st in largeclear plastic b~g; s~t in deep bowl. Pour

in marinade and c18~~ b~g tightly.Let stand 2 orJ h r s , at rO'.llfJ te;Gc)Urdtureor overnight in r~friger~tor. OC~dsi~n~lljpress b1..;9 against meat in s e v e r aL pldcHsto d.is t r i b u t e iilwrindJe evenly. Hemove me a tf r o m marinade. PLi,ce r o e s t on r ac k in s ha Ll.owroa~ting p~n. Roast uncovered in slow ov~n

325 temp.- 2 1/2 to J hrs. or until maatther~"omdter regi~;ters 175 0 basting o c c a s i.o n aLl ywith marinade during lost ho~r of roastinu time.This is a grt,'cit ma.i n c o ur s e f or a d i n ne r p e r t y ,

CAHOLE'S CdIll-----------I lb. gr. b e e f1 can tornJto pB~te

1 T. chili p~wd~r

Carol"" Biske

2 Cdns Brook~ chilihot b~cins

1 o n i o nRed pepper (optionul)

Brown beef arid o nLon s , Add t o ou t o paste,2 cens water and chili pawd~r. Sprinkle redpepp~r. Simmer 20 minutes. Add chili ba~n~,

c o o k for 15 .n.i n , Adu mo r e W21t;;.;r if n e c e s c e r y ,

LIvER SAUTEC

1 lb. liver (slic~d

2 T. bu t t e r2 T. oilChopped pare;leyS t.J1 t d nd p e p p c r

nary dnn Cervi

in s t r Lps )1/,1 c. tOi!lQ tos :.JUt)

1/2 f r e s h Le m..m ,sliced in thin ~~dY8S

1/2 r:wd. o n i.u n , .:31ict::d

On 10VI/ hC:clt suu t e .i n fry pa n ail, bu t t ur , onion~nd parsluy. -Add liv~r ~nd salt dnJ ~ep~Br.

",Jhen !neat. is br owne d ad d t':.),[lat'J s e uc e , FLv emi.n u t e s b.e f o r e nf;..;t il:'. d.a rie -:.ldd Le rno n l,,·:ed(]'_;:;;

1GLUQ '·:EA T LUA~

? i be- u r b a e f1/2 E: T1Aa aly brH5d crumbs6 T. inatant minced onion

2 t , £klt1/8 t. ;;E:p'per1-1/3 c. eV2por~ted milk

Anna Brinbky

I II I....... i

:.. T Bu•• ai-I envelope(3 1/2 Oz.) instant mashed pot~toes

cheddar ch~~se slice~

For meatlo~f; In a bowl lightly mix bg~f~

bread crumbs) onion~ ~ilk and sea50ni~g~f

just until blended. Pack firmly into bowlthen turn aut of bowl into pan. (It shouldlook like a mound) aake for 1 hour end 15 min Q

Potato frosting: Combine wcit~r, milk, salte nd butter. Bring to b o i L, Ra.no ve f'z-o m heatand add instent potato~s. frost meat loafwith ~otatoeB. Bake 1.5 min. Place cheddar'cheese on top of meatlo~f ~nd melt. 6-Bservings

OLD ..rASH I ONED ; EAT LOAF Clm:.'e Bergncch

1 c. tt"J'1)ato soup2 Lb s •. gr. b e e f1 be",,"tt;;n egg1/2 c. fin~ dry1 large c ho p c e d

1 T. WorchpstershireSi'-uce

It. saltbrd~d crumbs 1/4 t~ pepperonion

Combine ell of thS ingrudients.Sh~pe into ~

10 ~f. iLk l~ i... -, 350 ab ou t 1 hour. Se r va s B

POllO CACC I ATORE f.\l-U\ GEi~O~ f·1ery.A. Cervi

Help ful hint:Cooking liver and bacon? Cook b~con

first, then use h~lf bacon fat and holf but­ter far s5uteening the liver.

2 chickens (cut up) t cup chicken stockt cup oil 1 CUG sliced mush-2 cloves g~rlic (crushed) roomsS21t end pepper fresh parsley8 oz. ~hite 0ina (Rhine or Sauterne)

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i"iury Ann Cervi

1 cup yellow corn meal

c:.',,:

Suute chicken parts until brown in i cupoil with g~rlic. Seeson with salt and peppe~Hnd add i cup chicken stocko Cook slowly forabout It hours or until fork tender. Add 1cup sliced mushrooms (sclute if fresh) andchopped parsley. Turn flame up and add 8 OZo

of wine. Cook about 3 minutes. until f~avors

blend ~nd 9Brv~ immediately.

4~"

POLENTI\

3 cup S 1.\1 ate r1 tsp salt

Stir in gredually I cup c~rn meal towhich 1 cup of cold wdter h~s been ~ixed toprev8nt lumpingo As you add corn mG~1 mix~

tura, stir with large wood8n spoon, constant­lye Cook Qbout 20 minutes, but continuestirring. Pole nt a will thick en i.:Ind rarnainsmooth o Turn out onto hot large platter~

Top with butter, Romano grated cheese or servewith, your fdvorite spaghetti ~auce or PolloCacciatore recipe~

IIPEPPEROrJI RIPIENI

(s tu ffe d -peppClrs)

1 loaf stale It~lian bread1 lb. spin~ch (chopped &

cooked)1 tsp. sweet marjoraM1 tsp. oregeno1 cup grated chee5~

r'1ary Ann Cervi

1 onion1 clove garlic6 egg:$s~lt end'pepperSJ::efZn peppersfresh pGirsley

SOdk bread dnd squeeze dry. Saute in .olive oil, onion (cut up small)t minced gar­lie, and parBley~ Add to bread and mix o

Add spinach, eggs, spices, dnd, cha8sa, and(nix "Jf;~J 1.. Salt quartered peppers and stuff .. ,Sprinkle ~ little oregano, bread crumb~, Hndail on top of peppers dnd bake at 350 - far1-)- hours" .

Note: This dish C2n be Berved ho~ or -cold, as an hors d'u8uvres by cutting pep­pers into eightsc

\ I4 Ibs. r02sting chickBn,

disjointedT tsp. freshly ground

black pepper2 t~3p,o .. s eLt4 T. butterI'2 cup minced anions1 cup lla r e e La w.i.ne

Clare l)l'ngm:ch

1 cup rnutlhrooms{sliced)

1 clove gc=rlic,hninced)

1 bay leaf,-} t s p , 'thyme2t cups chicken br9th2 T. minced pArtley2 T .. capers

Rub chicken pieces with salt ~nd pepper ..~olt the butter in ~ dutch oven or casserole ..Add the chicken and onions.. Cover ahd cookover low heat 20 minutes.. Turn the chickenpieces once. Add the wine, mushrooms, garlic.bey leaf, thyme, and t cup of the broth.[ovcr and cook over low heat 25 min. Discardb~y leaf, add rem~ining broth, raCOvqr ~nd cook

(ccln-tinu::;d)

G8 -POllO AL r'iARSr\LA - co:nIrJUED20 min. longer. Sprinkle with parsley and c~p~

ers& Cook over medium heat 5 mino Serve withrica" Servlil!a 4&

Thaw fish .. Place in b~king·dish.. Top withsliced o n i.o ns , fJlix soup, I"""-Iter, salt, GDd pep­per; Pour over fish and anions" Bake accord­ing to pk~ directions ..

Note: Cream of celery or creSA of mushroomsoup m,i:iy' be substituted for the tOi11atOSQUp"

Shape ground beer into 18 balls" Combineeggs, flbur~ salt, and pepper. Dip· meetball$in batter and fry in oil until brown. Removemeetball$ and keeo hot" Pour ciut All but 1 T~

of oil from skil1~t. Add t cup bouiilon, greenpepper, and pine8p~leo Cover and cook ave~

medium heat for 10 min~ Mix rema~ning ingr~d­

ient;,; and add'..' Cook, stirring constantly·, uni.otil mixture comes to a boil and thickens~ "Addmeat balls and simmer f6r 15 min.. Serve~ 6 0

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Anna Brinsky

Anna' Brinsky

1/3 cup water1 thinnly sliced onionsalt and pepper

t tsp, saltfreshly ground black

pepper2 T" cornstarch2 To soy sauce;)1 tspo Acc.entt cup vinegaJ:i cup pineapple juic~4. cup sugar

BAKED PERCH... ... .,..._... "'l"

1 lb .. pk q , frozen perch (1 can condensed tomato

soup

It Ib~o ground bemf2 eggliJ3 T" flourt cup oilIt cup. chick~n bouillon3 large green pepper$g

(diced)6 slices canned pine­

apple (diced )"

Ta in ;-: to s ;.~t U C e :

t cup olive or s31~d oil1 clov~ cru~hEd gdrlict cup finely chopped

onion2 T. finely chopped

piJrsleyt lb. griJund chuck.t lb. sround park1 T• salt

Phyllis Zaruba

1 crln(2 Ib.3 oz.)I tcil .i an t o rna toes

( not d r ~i i ned)2-6 OZJ c~n5 tOMHto

paste1 tsp. dried basiL2 tsp. areg~na

2 T. s u q a r1 tap. pepper

Slowly heat ail in large skillet. In ails2ute onion, garlic and parsley, until onionis tender (<=:bout 5 mi.n ; ) Ad d chuck arid park.SDute until well browned. Add rest of Hauceingredient~. Stir und bring to ~ boil. Sim­mer, covered, for' 3 h r s , Stir o c c ae i.o neLl.y ,

~~!~2~! i~2E~~!~~!~:

1 T e- salt1 T .. olive ailt pkg. lasagne noodles1 lb. Ricotta cheese

- 1 lb. iiozari~lla c he e s e("liced thin)"

1 - 3 oz. jar gratedParInes",n cheese

Make sauc~ as recipe directs.. Meanwhilein large pot bririg 3 quarts of water and saltto boil. Add olive oil,then noodles, 2 or 3at a time~ Then return water to b~iling..Cook noodles uncovered, 15 min., stirring oc~

casiondlly. Drain, rinse under hot w~ter.·

Preheclt OV8Q to 350 0• Grease 13x9x2 baking

dish. Spoon 1/3 of tomnto sauce evenly intobottom of dish. l~ver a third of noodles, ri­cotta, mGZ2rella, 2;d parmesLin,Repeat layerstv-Jice-beginning with sauce end ending. \vi thparmes~n. Bake uncovered, 45 to 50 min. or"until cheese is melted end top is browned.Let stQnd 10 to 15 min. before cutting. Serves9. To do eheed, m~k~ 5duce end cook noodles.Assemble, refrigerate covered unt~l 2 hrs. be­fore s~rving. Let st~nd 1 hr. at room tempera­ture. Bak e ..

Saute onion in combined olive oil ~nd but­t~r for 10 min., then .dd g.rli~ and mBute far5 min. Add be~f' and salami and $~ute for 15min., stirring frequently. Add spiess, covarand simm~r 15 min •• stirring frequently. Thi$lasagne is made with four layers of no~dles

andthrBB Df maet. Pour about t inch of ta~a­to ~auce in ths bottum of • b~king dish. Putin one Imy.r gf lasagna' on top of the ~auce,

add a third ~f t~e meat mixture and sprinklelightly with p.rmesan chee.~. R8pe.'~ endingwith a layer ~f lasagne. Pour ~bQut 1 cup mftomato BBuce over the lasagne. Bake in a mad­~r~t8Gven-375Q f~z 30 min. Hemt the rest ofthe tom~to ~auce mnd serve it with the lesagna.SeBves 6: ..

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! 1- ASAGNE-':t.,.'~ OZ. Im$.gn~ noedles t

~oiled & dr~ined

1 CUp chopped oniont cup olive oil2 T. butter2 garlic cloves, fine­

ly ch(;'Jpped2 lbs. ground beeft lb. $mlBmi, ch~pped

Anna B:L:'in~ky

1 t.p ground nutmegt tsp ground mllspicet tsp crU6ryad red pep-

pli':r3 ~UP$ t@mat. Ba~cs

t cup gr.ted parm8manCh£:HiHJlEl

t tsp s a.Ltfreshly ground pepper

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-.-_....----F0r these Wh0 wear glasses, t. prevent steam fr0msettling gn y@ur eye glasses when out ef doers, rubbeth sides ef the lenses with soap. Run .ft with aselt cl@th, and p01ish with tissue paper.

[ 1

~')S"?USS IAN SALAD DRESSING

Grate 1 small onionadd; 1/4 cup vinegar1/4 cup wesson oil1/3 cup catsup1 t paprika:1./2 t sa'l t2/3 cup sugar1 t celery seed2 garlic cloves (minced)

l'1ix together. lVlakes 1 pint jar 0 Refrigerate"

CREAr·! GAflLIC SALAD

1 pt .. honey salad dressing1/2 pte sour cream .3 cloves garlic pressed3 t sugar1 t ,rin?gar"1 t salt

Ruth Golomb

Mix all refrigerate at least 1 hour to letflavors comb l ne ..

£RICKEN~ALAD

Cooked chicken breastsfvTajroriaise ~

celeryeggscherry t.oma t.oeaToasted slivered almonds

Ruth Golomb

Cut chicken into cubes add mayonas Le to taste,also salt and pepper add chopped celery andchopped eggs. Add and mix. Use sliveredalmonds into the last m1nute~ Garnish withcherry tomatoes.

Mix all and marinate for a couple hours.

1 nRn ~r8i~ed ~reen heans1 nan riralned yellow wax .beans1 cpn drained red" kidney:1. /2 Cl1 P sur-ar1/2 cup vinee;F.l.r1/2 cu p oil1 T salt1/2 cup chopped onion

rnmUjp 1';81 D

1 1/2 T Knox Gelatin2 Arnall cans shri~p crumbled1 CRn tomato soup3 30z.'pkes• cream cheese1 cup rnayonaise3/4 cup celery3/l~ cup e;reen onion

Ruth Golomb

Helen ~ve.iland

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In a 18.rge bowl combine tuna fish, celery,onion and rar'! ish. rlJix rema.ining ingredients;stir into tuna mixture o Serve in lettuce­lined. scallop shells or green pepper halves,if desiredoYield: J portions.

!=)AljC ....:Y TUNA SA.LAD Helen stuchly1 702. can tuna fish, drained & flaked1/2 cup finel~r chopped celery2 T finely chopped onion1 T fin?ly chopped radish2 T r18.yonnaise2 t Worchestersir2 sauce2-t lemon juic~

1 t parsl~y flakes

Diss?lve p;elat in ~~ 1/4 ~up 'w:=; t er , . Heat soup, t'-jhoillnp;; ::::dd gelcl.lJln ml xt.ur-e and. TUX we Tl , Chocelery-,green onion put in blender with remaininginp:r8d.ients 0 \-Jhen 1"ell blendeC'l add to soup and IgpJatin mixtllre. Put all in well greased moldin refri..z er-at or' over night 0 Unmold and servewith crackel"s.

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2 !"!1{r;S. ras pberr-y je:llo1 (~::!Yl "\n~.14'~:l{)P;t·:r.'.les

2 (~HP.s bo i Li.nv T",?t(~r

1 C8n pinC8..F"le c rils1"1e,l1 CHp liqnid from fruit1 pt. s ou r cream

Arl -.___LeJ.e Marshall

1)1'8.:\_n fruit a nd pre par-e j':lllo ns'Lnl!, j uLc efrom fruit 0n(1 the boilinCi·rr:,b::r" Ann preparejello to sour c r eam sloNly stirring to prevent111.I'1ps.. Adrl d.r8ined fruit and pour into alarge m.old.

sEAFOAl"; Sii.LAD

lc" peer jujee1 1)1.\.6 0 J l':,r:-~ ._~ r=: J.1 0

2 p1..~['~. (3 ('):::~.) CT(:;n ~;i n ~'~(-~(f~:~(':

Kay .3har'l110n

1 l,jo. 21/2 canpea r s , ar;::-~.i·tle(1

~;. 1'1;'1 mashe d.1 c , he8.\TY c r-eam·,·rhippt:d

neat peRr juice, B~d to j8J.'0. Cream cheese8.rHT rrll.lk :811cl. 2vj(1 tel }~!ot~ l.'1.qlj.i,l. Ber1t \1I.]'j.t1j

r-o t·,A.TY 'oe At 8 r {l -:.:l}·lt:)~n e.!)() ~ted and 't r1 -'l c ke D,e,d.a~d pears a~d whinned cream. Pour into mol~

''''~"1d refri.[,rer8t:e 1:2 -honrs or more , I·1a1·\:f·: s 11/2'-'.. .

qt. mol~. For 2 qt. mold, use 2 o. pear jUlceand 2 pkp;. 11 'Te jel Lo ,

HAKE AH~~l\T)F'RUIr SALAD Kay ShannonV2 c. mavonn81sp.

1/2 c. he~vy cream, whipped2 T .. Lemon ju i c e2 o. peach slices, drained1 c. miniature marshmallows1/2 c. halved mAraschino cherries1 banana, sliced~/l.j. 0" chopped nut s

Combinejllice ..

mayonnai s e , whipptng cream and lemonFold in remaining ingredients= chill ..

,

shells,coo'ked

Combine eggs, h'oney, ju.i cas, peel and a halfcupiof' cream of double boiler.' Cook over hotl"later for 15 minute'S till thick, stirring.''Chill ~ Before aervfng fold 'in remainingcream beaten stiff. Makes 2 cups.

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Kay Shannon

Kay Shannon

mayonnaise2 To lemah juice'1 T. muscar-d,

GOLDEN HONj~Y SALAD DRESSING- ...._--2 eggs, slightly beaten1/4 c. honey1/4 c. pineapple juice1/2 c. orange juice1 T. orange peel2 c .. heavy cream

1'1,'38AFOOD ~4LAI?

1 lb. tiny macaroni'2 c. chopped. celerygreen pepperpimiento6 hard cooked eggs'1 can crab meat1 can lobster1 can shri:op

In large bowl, add diced pimiento, greenpe pper , eggs, celery and macar-ona 0 Combinefish and add leMon juice .. Drain. Add toshells. Ad.d mustard to mAyonnaise and mixtllJith shells and fish. Use own judgment asto amount of mayonnai-se. Serves 16 •

•

10 meditmi'sized'p&tat.es6....8 c eggsr .,i cup criscl\'I <iliJ.,! cup:whitevinegar " j

~ -~

BeverJ.y L~~~~.'1.&"

1 -rterysmall&nioneh@pped

:2 stalks celery ehepped'S,a1t:te taste

Maycma-isEI

Boil\pGtatof.isand 'i'eggs 'until<p.(i)ne.~1I'he:ri cool peel andcut'petatoEls'add:ei! and:vinegar. mix well and allEllwtGiset and marinate ever night. When ready to serve addeggs chopped, celery and·'onien. mix well. Add sa.It

tess again. Add mayonaise until moistened. Serve wellchilled.

----------...

2 pkgs Cherry jelle1 #2 can dark sweet cherries

-dn heavy syrupI/2 Can' crushed pineapple

J Elan Anderson

I pgs)t1Iz creamcheese

1 12ez 'bettIe cfike

Dra,inCherries and pineapple..; save ,jutce ....!pit cherriesand cut in pieces Heat juiceuulce 14~til boiling. A~d

te cream cheese mixture mix well. Add coke mix wellwhen CEll'lJl add drained fruit-ptilur inte nlQld and chill

11 Pkg.Jelle\1 cup bcdling water

Kay Shannen

It'cupapplesauce (lSoz)1 Tbl. LemiDn juice

Cembine and chill.

I~OM'S SALAD DRESSING

2 cups'maYl9naise"15m8:11 enien diced

I,cups worchestershie

Linda Dopp

2 hard boiled.eggs1 tsp sugarCatsup to taste and color

~tx all lngredientstogether adding the catsup last. "Shrimp"i ,let' is best.

I.. J

f::\ (;Z cr-eam cheese1 p.int 'l.rh.:l.pppd e ream

;:. p ki:, 5 bla.ck r&sberry jell!)1 l~rge can pears ('2~ can

dr-ained):~r'in;r, ,Juice t~ ,g, bGil and d i.ase.Ive erellli! intA it. Set:',1.s:Lc!e tlf~~ (~o01. PtJ.t dr-a Lned P~;lTS and cr-e am che ess into

!;d~n>. ;'Jhen liquid mixtllr.... ha.:-> c,?&}ed slo!fJI,y add tti,·'}.'m"ell' and blend until fi"e\!thy. Then ,e(C;~l t'i'l slightly

T.hic:h: and :fold in ,-lhipp,r::d C!:"~2.;':"J.~ P~iUT.: il1to me-Ld and Le t

'1. 4<\):<:. bex ,J6110 (,any ?l<i,,~r)

.1 cup boiling '1m terL c~up emld WH.t~r

} l6~z. can drai..n~d fruit c.@~t,dl

Arm~. Brins kyo .

2 cups \!ihipppd cr-eam(€:If" C I2.o1wh i p )t cup ch@ppi1!!d nuts

F~<"!p.1i:re Jl"Jl1e f(~11{\lW"ir\i~, d ir-e c t.iona en -JeLl.e , Prepare Dr-eamtJ;r:.lp (if" llS(A'o,:l) r!011.~·D::,-.,'t:'J.i:~ :~·:.t11.'i{" c:ir~tt(!t.. i~f)Tl.s. i\ft8·1" j€llc:~ has

set., eut. in cub''''s .;:;.ne1 {;(W\:.>::'l1('; it vdth Dream ·~<.hifl or coo I l<lI !Pfru.it and nuts Let sit ;.t:)ou't. 10 minnt'2s b~fore s~lrving.

lIb.. Cent;:,.iner cott.'i;;~ cheese-~ cup d i ceo t~l1ll:.:ctl~

t cup diced cucL~ber

Anna Brinsky

t cupchepped onion'it cup Gm PepperSalt and pe ppt")r

Ci1)mbine all :l.ngn5di0nts~ Salt and pwpper te taste ..Serve ~n bed ef lettuce leaves~

CRANBERRY MOLD.....", -

2 pkgs Rasber~y jell~

2., cups bGiling wat~r

Pauline M00dy

1 runt. so_ur cream I j1 can cranberry sauce

~aka Je110~~ur cr(..am

Let stand until lik~ thin Jelly. F01d inmash Cranbl'lfrry sauce and add tQ mixture.

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3 IFfresh shr-imp \HltfA conhdc'Leaned shrimp

L~ cups ceLe ry cut med , f'Lne2 T cut p.iment.e1 t.sp car-away se edt cup gY'E'Jen onLon

JoAnne Lake

6 har-d CQOKi?def;gss l.Lced cr0sswi~e

l'~ ·tsp Sc~lt (for £'1'(': sh .shrunp ) .

l'~ Cup mayona.is~

1/3 cup frAnch dressing

80il shrimp 3 to 5 mirn.ttr-,s .adding 2 'l'bL .salt· 2 Tbl Lemonjuice and 1 tsp car-away sf'l~d. Split c0ckl'ld shr-Imp ,1t'mGth-wise and combine X'est of ingredients. Serves e

.'._-....-.--...... _----

.PAIl1Lnl[~ r10UrY

2 eg,~s slightly br;atA-m "..1 cup vi "''''iJ'ar2

1(".."_ ... .l.~~o~·

'2 cup sugar.*. t.sp -sal~ ',-'~'..

lie 't,$P p"'pper_L C' (1.-' 'T ,-. ,z IIp ..,,,,lr.1 S·/1.l.1

1 q1).2,rt· shredderlchilled

Gremrl

cabbage

tUx eggs, vinegar. sugar, saLt and pP.ppPT in hea.vy sauc epan, Cook s t.Lrr :ini'; ccris t.ant.Ly until thick and smoat.h,Chill, fold in .crFlJ.tnl.· J'ilix liF;htly \>JUhca.bbage iust

;, "'~. . .....

before serving and add a~ditional sA&sanings if you'\;lish.

1~2 can green be ans1 #2 can il'laxed Deans1#,2 can .Red Kidney Beans%. cup celery

Pauline Meody

"-. cup 131'''''81'1 p8pper .~. cup finely chopped

eni.onJ/LI- Cup suga.r

1 . 1 '1'2 cup VHlt:,gar--z cup -O'~

1 tsp saLt and peppe r

Hix and at.e re in refridger8.tor $ve:rnitht~

JELLO HOLD

1 Pkg Lemon jelld and rasb('lrry @rLi.me j",,116

3 0'1, cr-eam cheese

1 cup bl."iline; l.laterLet f;et til. jl:ill",d arid 1 ean ffr2'~ fJ:'uit cokt(,\U and 2' pintHhipp,"'d cre~l.l~ ant': nuts to taste ..

Bring to a beil and cook until it thickens.

prepare jell@ as directed, 'IoThen 0001 add SQur eraartland nutsand put in mold.

2 pkgs Reyal Peach jellolt,cup erange juice'1 larg(t) can peaches· drairied, ,and isliced

Prepare jelle with 2 cups b(i)iling water and It eupserangejuice. When thickened add can of dra.ined slicedpeaches.

Mik jelle, 1 cup hot water, J,.cup blueberry juice and1 pkg jelloadd blueberries. let set. when set dostep 2 .step 2- Ipkglem9n"jell~, lcup hot water3!/.; eup c(\1)ldW,!lter;.. Let set, till syrupy..Beat whipping cream, 'Beat cream eheesetil'soft andcreamy.. Add whipping cream, powdered sugar and vanillate jelle mixtur$. Put on tap of first layer..

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Pauline l\1eedy

Pa.uline mo(\)dy

3 Tbl sugar4 Tbl Vinegar

Pauline MO(lJelY ,

1 pkg., frezeli1 strawberriEl,sand juice

ieup nutsJ :i' pint sour cream.

Pauli,ne Meedy .

tpt. whipping creamlttsp powdered sugar1 tsp vanilla

,,',<~.' ---------

-----"""'--:~--~.-..,

1 - 2 - 3 - 4 Ma,x;onaise

gUJEBERRY MOLD

1 can blueberries2 )021' pkgs crOA!lIl cheese~ 3ez bexes lemen jelle

1 '.eblspbutter2 whel~ eggs

PEACH JELLO

~TRAWBERRY;JEl;LO.HOLD 78

2pkg strawberry jellQIt cup hot watert cup celd water1 small oan crushed pineapple

?fi..

COLE SLAYl

t tsp dry mustard1 tap salt.1 tsp celery seed

Shredded Cabbagrs"--'1 sweet @ni~n.in rings,~ cup suga.r1 eup eilt cup vinega.r

Bring to boil: suga.r. 9il vinegar mustard ~alt and celeryseed. Peur </),'Iler cabbage and eni~n'" Place' in tupper-warebGwl. l>Iust stand ~verJ'1.ight.

srdEET AND SOUR SALAD DR~SSJ;N.ct

1 cup sugar1 Tbl. dry mustard1 cup vegetable eilJ Tbl. cold water

Arlene Karlsen

1 Tbl paprika1 tsp salt1 cup vinegarI Tbl grated onien

Blend all i~~redients tegether in electric blender.Store in refrigerat0r. Shake well beIere using.Makes 2-2/3 cups.

THOUS~~ID ISLA11D DRESSINq

t cup chapped black 01ivest cup chopped celery2 fbl chopped green pepper2 tap chepped wh~te enion

Charlene Johnsen

1 cup ma.yonaise~ cup sweet pickle relishi cup chili sauceI tap salt.

After chapping elives t celery. green pepper. Qni(!)n~

mix with may(!malse, sweet pickle relish and chili sauee-,Blend tegether and add salt. Recire makes a little M0rethan <me pint.

.. -'

1.} slices swiss cheese2 pkgs fro cut greenbeans1/2 c. thinly sliced green peppers1 s.na.Ll, onion cut in rings

1 can cremn muaproomsoup

1 pkg. sliveredalmonds

In 911 square pan p'Lace r 1 layer or beans. 1 layer gr-eenpepp~r, 1 layer onions. Cover with soup dil\ttedwith a little milk. Completely cover with swiss cheesa,vop \dth slivered almonds. Bake 1/2 hour at 325°·Serves 6.

HeLen __deland

6 carrots sliced3/4 c. water

1 tspo s.alt_4 tbls 0 butter3/1~ c. orange juice

rind of 1 lemon cut1/2 c. sugarL}. cloves1 tbl. ""Thito rum.

(optional)

Put carrots, ;,.;rater and salt in saucepan ,boilunt:U. Hater is haLf boiled away, Add all otherLngr-od.i.ent.s and sbllncr uncover-ed 20 trthlUtos~

Holen Stuchly

apples1 tsp. salt1/8 tsp. pepper2 T. bacondrippin::;s orsalad oil12 cloVBS1/4 c. vin(Jgar

Combi.ne all inerecUents except vineear; covel' tiehtlyand steNll till cabbage is tender, about 30 mlnut.es ,stir occasionally•. Add vinogar 1~.\st4 (more vin'O~ar

-mo.,}' be added to make a tartfl~lvor) Ser-ve s I}

') c. shr-edded red cabbage2 1'1"c! ill;;l unp..,:clc-d. quari0rf_~d1/ L~ c. brown sugar1/4 c. Hator

Mary Ann Cnl'vi

1 can tom~topure~

1 can tom::\to sauce1 can mushr-oom (lar8()

6 zucchini2 o'nions7 gl'~en peppers2 largoclove p~pp~rs-~inced

PUt oil in frying pan t-Tith earlic and br-own it. Add cutzllcchini and put in pan and cover I cook 8 minllt':lS andturn over. In anothor pan cook green p0pp~rs and onions8 minutes in oil. Put ond.ons and popper-s in zucchinimixture and steH. . T~kc pur-ee and sauce and 2 canswater ad mix in bQHI- pour over succrdrri , add sg,lt andpepper to taste and can iargo can mushrooms. Co ok for1/2 hour to 45 rr,;'.rnt.~ on loV1 name.

for

POTA.'1;Q ,SOU ~~EJ..E~aked pot~toes2 tbl butter2 eggs3 oz cr-eam chee-se

Helen \~ioland

1/4 c o 1evapor at ed milk1 tbl minced onion1 pkg grated cheddar

Ch0'3S6

While still hot, scoop potatoes from skins. m;Lsh 'Hithall ingredients except gratod cheese. Put in aeasser-c'l,e dish and sprinkleOchl?~so on t.-)p. ~'lhen

ready to bake, pl:.lce in 375 oven, 20 minutos

Helen ~lieland

'1 c. chopped parsley4 green on::'ons1 tsp.. Worchestershire

3 cups cooked wh~te rice21/2 cups milk2 cups grated sharp cheese2 eggs beaten2tspo olive oil or salad oil

Mix all; season wall with salt and pepper and plae e ingreased casserole o When ready to bake place in 3500

oven, ~5 ninutes o Serves 6

Potato Boats--- Ruth Golomb

Wrap potatoes in foil and bake till done. Make acut in each potato and spoon out the insidos. Foreach potato use iT. sour cr-eam and 1T. but.tor-, Then add

iT. fried bacon bits. Mix all. refill potatoes. Topsmaybe sprin~ed with cheese or a patof butter. Bakoagain ~or ~bout 15 minutes.

O\rEN (;R~Ar,ri"~D FOT'A'1'OBS

5 or h ~e0. potatoesJ G. hatter'1~ (;. flour:::ftsp. sf-Ilt~ tsp.prep8re~ ~ust9rd1/8 tsp. pepper

2 G. milk1';1.; "t'. rrorsel'p rlish

.1',., 0T':;.l'I",1 ohcd 1'1 ar? .~. '.. ' ~ '. ., I ....... _ ••

Abou t 1 hr. be f'or-e servl ng: ,1 ice po t a toes. Ins auce pan over very low heat melt but r.er , Stir5-n flour, salt, rmstarrl A 110. pepper. SlOvlly s t t r-r frT'1:i.J.1<, 000;<': urrt II t h t ckened • A(10 horse rf-l./~ t sh , .potatQ8s. St0rt heatine oven to 375. ~lt

potatoes in greAsed ba~ing ~ish (li)qt casserole.8prln1-de with cheese, bake 45 min.

1 90z.frozen Italianr;repn heansl c. dtced tomato! c. finely diced celery*r.. finely chdpppo onion

HeI en 'I.Je iLand

! t.s p , salt,~ tsp OTPeano leAves1/3 c. !tIEl.tE,:r

Con1;i.ne all in.o:red Le n t s in 8. SR1J.Ce pan. Flace. ove r nod e r a tel V high (J('" 8 t And hrinc to a qu Lck

bo t l , ''':over Ann. s Lmme r 6-8 mins. or unt t L bearis

Rre cr\sp- ten~er, stirring occAssionally.Serves 4

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DILLED CUCUl·H3ERS

2 c1l.cnr?bers, pared1 (;.0 lJi~1ite vj.ne?:a.rf! C.' wate r '

1 t s p , sa l t1 C. sw'''e.r2 tsp. snipped fresbor ltsp ~lll weed

Score cucurobe r-s with n. f or k' 8.i'lrt then s Li c e thE-IT:.In a s au c e r:'~l n c or-b i ne l'E;j',A i n i ns: in~re,lien t s , hf'a ts I-,j,rrinp: c ons tan t Ly , j'l.st to bo i.Lr ng 0 Pou'r overslices. cover Rnd r~rri~f::r8te.

CRrole

~ tsp. fRrlic salt,19Sh pepper2 T" hu t·, t e r 0 rmarp;erine

2 rO~8tn~s, peele~ 8n~ slice~:L/ql1 t-hj(',l{ .

J. la~~e onion, sliced andsPp3rated into rin~s

:~: r.s p .. seasoned SRI t

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I~n.lRrge shp~t of foil, layer 1/3 of potato8sand Ion:tor1? Corr:Jine sB8.8onlnp.;s and s pr-t nk'le over vee.~ot N]. tl: bu I, t er- 8Yld. rf:p~7'8.t r";':;'.king ~NO more Lay'e r-s .~~Rl fall. Bake OV8r medium caRls fo~ 50 or60 j~ln. eRn also be d&ne in 350 oven for 45 rnin~

G~{Z:~N Bi:,AN AND HUGR;100N CAS3EROLE Anna Bri Dsl<y

2p1<[';.. (9 Oz 89.) f roze n p;reen1~1p.E"tnS, thp-.,·recl.;} G. 1'later

1 can cream ofmus hr-oom souponion r~.ng.3

In 1~ qt. covered casserole, combine, thnwed heanss oup 8.n4 T/reter" BElke a t 325, st irring OCCHSS:i ona" tYfor 1 hr. or until beans are tender. ~op withonion rin~s wh~n ~one. Serves 6-8

Fry and hreHk up 'bacon. Beta,in gre8se. Arlitv'inee:ar arid wa t e r to bacon and g r ease and hea t ,rz'oss Spinach Leave s , onions and SRI t arid pepperwith bacon ~ixture.(In frying pan if Possible)G~rnish with egg slicAs and serve immediately.

Anna Brinslry

h st.riT's h8coni:- c. "'tTinAP;8T

2 T. -~T?-ter

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1 qt. torn SpinRch jIp,s.ves

2 greAn ontons,chopped1 tsp. Ralt end pepper1 herd cookec1p,e:e .. I

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CARCIOFI STUF'A'l'I[ I (SAVORY 3TEAKSD ARTICH'OKES)

Tiii.nce: 2 sl ices of Lea n bacon~ s maLl, onion1 clove (!arlic

Nary .A.TI':"l Cervi

1./3 of a med iumcarrot3 01'" 4 spY'i~s ofparsleyfresh swe e t marjor-

1. t d"Am or ~ Jsp.rlea

put i.nt.o skillet Ann add 1 pat 1'")ntter, 1 To 01111eo tL, qqutiP. over slow fi.re l;ut r10 not hrown.Ad.d 2 p1q~s. f r o z e n artichOKes hearts 9.nd. sRntermt t L they thRT~i'3.nr1 senayqte sti r r r ng p;ently.A~d ~ to 3/4 C. of heef or chicken broth, juibeof ~ lemon, salt qn1 pepper. ~tiY', cover, an~cook p"ently, a1-)on-:- 5-8 n i n , or nnttl jnst t e n-te r ,~owArd the end of cookin~ time q~d 8 l~~ht

spyi n~l inp; of grAted par-me aan c 1, e e s e . Serves 6

-CORN PUDDINr,.

1 ODn creamed corn2 AP:P'S

:J; t s p , salt1/8 tsp. pepper

BeverlY Le1<Tis

:3 'T'. 1'1e 1 t f: r1 hn t:t e r3 1'. s ugar1 1/8 c. mi11{bread crumhs .

I i 1. Beat ep;a:s. 2. An.d remaining ingrer9 ients in'[ j o~der given. 3. Place in greased baking dish And

top y..rith 'br-ead c rumbs , 4. 8Rlce,Ht 325 for J5-h O~~n. Serve warm. (;.reat cold wRRther ~ish.

LUCILLE'S ZUCCHINI SQUASH

3-4 zucchini1 can mushreems3. t -"2 sp 0l'egano1 onion diced

Linda Dopp

t p0und grated cheese1 can tomato sauce.~. tsp garlic powder

Parboil zucchini until just barely tender. Drain, addmushrooms, tamato sauce. garlic orrlcn and ()rl~-;;;;'tno~ Tc'pwith grated cheesoetind -bgka,r;"'\Ultn brown and het andbubbly.

lRute onion and ~arllc in blive oil a few min.A'~:1. 0 1Cn'l and t omar.oes , salt fl.nc'l pepper. Coolr 5L~Ln •• POlD' into casserole, sprin1d e \'iith br-eadro"'\tn1'hs, b8Ke at '·~OO for 20.'[TIin.

n~; n OkrR, t1 Tfl. i.npt]1 c s n tor,,,, t02S ,rl ;~<:j.l rt"':·:'1. find cut1 Med. onion, chopned1 clo~e of garlic, crushed

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itsn: sRIt I! tsp. rJepper2 ~. Olive oil I2 1'. bre';l,l nrUTl1~")f

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suvaroilvinep;ar

3uth ~olor~h

Helen Steadman-

Pat GilhQoly

1 Co.! C2 •~ c.

1 If;" can NA.:she1 Flndc'l.r<=>,ined Krfn.lt1 c. cho~oe~ celery1 c. nhopped ~reen pepper~. J.8.T'p.;e onion

::RAUrI' SALAD

.85

DILLE') POTA'rOES

2 lbs. s~all new p6tatoes1/4 cup butterl/h tsp , dried eU.ll we ed

3~Hf;len Stnchly

Fe~l potatoes. Cook in. boiling salted'/[eter,in c over ed saucepan, until tender.Just before potetoes are done melt~ltter~ Stir in dill weed. Drainpotatoes well. Ponr the flavored butterover potatoes; turn to coat evenlywith butter. Yield 6 to A servings

- , " ...~

Helen stuchly

3 well beaten eg~s

1//-1- cup flour2 T. suca.r2 cups gra.ted. s1""ar'p Amer Lcan c.he es e10 slices cooked bacon , crumbled2 LLb , c aris ('iDole kernel corn, drained

Combine eggs, flrnlr and sugar; beat well.Adil ~crat<-;d cheese and corn. Stir in abont3/4 of t~"le bacon , Place in e;Teased 11/2qt. c~lsseX'ole; cop' "r1 t h r-ena t nin.p;: bacon.B!ll{..:~ in moderate oven 'j500 50 to60 min.;:a1ces 8 s e r-vl nga ,

OnANG~ SAUCEP0Tf\TOES ,HTH

6 s~eet potAtoes, boiled'1 c'J..? or8~ge .lu Lce2 t. ~rated or8n~e rind1 1/2T. cornstarch1'):"', S l-j of salt

KayShannon

in jac;<:etsJ T. melted

butter1/3 c br. su!?;ar1/3 ~r,r9.nlllRtecl

sugarArr8D~e sllced potAtoes in casserole~1i'1~ co',r~::, v i t.h s,quce /1Y'a-l8 of other~_r:!'~~(',J ie,nts '1:111c11 hs·,re been placed. in 8.

:C' :-;: co r;f'<n C'P1r1 co 0 '~E:d_- un t i ~ t hie~':, S ti r-r i "11£(~r):lstrl;-~tl.:",". B[:l~·:n .~~t ;50 fo-(' 20 ro i nute s',',< t.~- £:0 IT':;""'. !;~"lCO'TeJ' and b?,'c(, 15 l1]_i_nuteslo~:"'.,:,:· ,

..l; pkg , f'r-ozon cau'lLf'Lo....ror1 jar carrots1 pkg frozen Italian ly':\ns1 pk~ frozen peas and onions

1 can ch,,·'i(~1.1" chee-s':,S01.1p

dilutP.6 with} CllP

~n'-:

Cook veGd,nblFls according to d i rect.Lons on pack:1.r.::~.

Drain and mix ;.rith soup. SprInkl.o "lith bread CrWI1:'lS.

Bake } hour at 350 deGrees

4 pkg frozen yi1ixed vegetablns2 cans cr-eam of mushr-oom soup2/3 to 1 cup l'Iil kt tsp ~'JorchostE~rshire

1 cup coarsley gratndcheese

t cup finely ~r~t~d softbread cru;"'l'::Js

t cup n Inced pars.Loy

Cook frozen vegotables Rccording to dirp.ctions on pke.DraIn rt.hor-ough'Iy, FLace in a shallow bs king dish.(7t x 12 inch).. Stir cr-eam of mushr-oom soup ,...ell.Slowly mix Lncui.Lk, H8D.t to boiling and abner 2minutes. Reduce heat and cool 5 rl1inlltps. Add ·;lorc.;;st!~r­

shire sauce and 3/4 cup cheese. Stir until che cse ismf":1ted.. Add this sauce to vcge t.ab'Le s , Sprinkle Ylithcrumbs mixed "lith I'Gtllaing -~ cup cheese , Bnko in a slewoven (J25) 25 to 30 r'1inut~s. Garrd.sh with minced par-s'l eyYei1d: 12 servineso

Cfl,ULIFLmJEH

CiCluliflQlrJex1 can cream of c~lBry soup1/3 cup milkt cup cheddar ch~esep gr~tedt cup butt€J:'ed bread crumbs

Carol ~Jool

Cook cauliflowsr 3 mino mix celery soupand milk and pour aver cBuliflower. Sprinklew±th chasms and bre@d crumb~~ B~ke at 350 0

far 30 min"

Cillrol \Plool

2- 10 oz. cans of french cut beans, dr.ined1 can cream of mushroom $OUPt COiln milk1 Can mushroams. drained1 can w~ter chestnuts, drain~d

1 Can french fried onion ring5~

Mix beans~ mushrooms. and water chestnutsin baking dish. Mix milk and soup and pour 'over besn ~ixture. Sprinklo top with onianrings. Baks at 350

0for t hour~

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MILLION DOLLAR 0llQOLATE FUDGE

1 oup margarine1 can evaporated milk4 cups gr~nulated sugar)2 marshmallows1 tbs. venilla

Oarolyn Herzog-; rd.Diet. Junior Director

2 oz. Bakers Chocolate2-6 oz,. semi-sweetchocolate chips13 oz. sweet milk chocolate2 cups chopped nuts

.Combine margarine, milk and suga : in large heavy pan.Stir over medium heat until sugar is dissolved. Bringto boil- Cover- boil ~ minutes. Turn off heat, addmar ahme'l Lowa & stir until melted. Add:5 kinds ofchocolate one at a time.. Stir after each add Lt.Lon untilcompletely melted. Add vanilla, nuts Pond blend. Pourinto lightly- grea sed 10 X 15 pan And let stand unti.l firm.Makes 5 Lb a, of fudge cut into 1 inch squares.

FRESH- APPLE CAKE

1/2 cup shortening (Crisco)1 cup white sugar1/2 cup brown suger2 eggs

Carolyn Herzog - 3 rd.Diet. Junior DirectGr

2 1/2 cup flour1 t. salt1 t. soda-dissolved'in1 cup milk

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Mix in order as you would for cake. Add'2 cups choppedapple, stir into batter and put in a greased & floured13 X 17 X 9 pan. Sprinkl e mixture of~1/2 cup br-own sugarand 1 t .. Cinnamon over top of cake before baking.3~O degree oven for 45 minutes.

1 ·lhO'·Grbund Round-beef1!2.1h..gr,ound' pork;,1/2' cup bread: crumbs, .scakedin 1/2 cup milk1/2 cup· milk1 egg

Roberta Runested~ ;>rd. ·Diet.Treasurer

1 Medium sized onionchopped~1 tap. s~lt.

1 t.sp. sugar1/4 tsp. each of: Sage,Ginger, nutmeg, allspice,pepper,

Blend and shape into small bells. Roll in flour.Brotm in fry pan or oven. May be· used as cocktailappetizers or the main course' with gravy and potatoeso

S'lIFr BEANS

..'/4. cups brown sugar1/, cup vinegar2 tap. dry mustard1 lb. bacon, cut up intouieces.4 large onions, chopped

Roberta Runestad - ;rd. Diet.Treasurer

1 can lima beans1 can butter beans1 can kidney beans1 can pork & beans

,.

Simmer the first five ingredients £01' twenty minutes.Add. the cans of beans, draining all except the pork. endbeans. Bake in ;50 degree oven for one hour. Serves 120

BLEU CHEESE DRESSING FROM WYOf{[NG Roberta Runestad?rd. Diat. Trea surer

1 ouart mayonnaise1/4 lb. Bleu Cheese1/2 green pepper1/2 large onion

1 Thsn. Chili Sauce1 Thsp. WorchestershireSaucesalt, pepper, paprikato taste

Mix the mayonnaise and bleu cheese together and addthe pepper and onion which have been chopped finely orground. Add the sauces and the remaining seasonings toyour taste. Makes over one quart dressing.

I KING roT CAKEL c.upbutterZ oops sug~r

1/3 eup milk21/2 cups sifted n.ur

(reg It or Cake)

(Serves 16) Nancie, Johns.2 tsp. Baking pewder8 egg whites stiffly

beaten. but not dry

Cream butter and sugar. Sift nour and baking peJlTdrer teget.hel' Add alternately with milk. to creamed mixture.. Feldt.in egg whites last.. Bake in 4 greased layer pans 30 minute I

at 350.

FILLING FOR KING 'ruT CAKE

2 TBL nour8 egg Fleur

1 pint Half and Half.1'

1/2 pint cream and 1/2pint milk

Mix n.ur with 1/2 c\lP liguid.. Put yolks and remainingliquid in saucepan. beat, and heat tCi» beiling point..Add fleur te thicken. Ceok and stir censtantly:3 minutesthen remltve frem heat. Divids filling tnt. 3 ~rts. addone of the fellowingto each part:

(2) 1 small, jar fine~y

cut marasehine cheeries

(3) :3 Tbls Sugar1/2 cups almonds

chopped fine1 tsp almend ext?act

Spread a diffent filling between the layers. frest with1 pint .f whipped cream.

(1) 1/2 cup broken macar~0ns

erbutter co.kies2 TBL Bitter chocolate

grated1 Tbls" sugar1 tsp. vanilla

The tissue ef life te be we weave with celers all eurown.And in the field ef destiny9 we reap as we have SQwn.

e .:

Ceqtbine abev. ingredients, except pecans and c~.k to So sG»ft

ball stagtt (22~ Coel, beat, and add' pecans. Mix anddrop by spoenfulls en wax paper. Mixture will harden'amtrl) candy.

Combine butter, sugar, evapllfirated,milk ~nd salt•. Bringto a good bail and then c••k tor six l!linutea, stirringconstantly. Add the remaining ingregientsoMixtegethervery well until checl!JIlate chips are melted and allingredients are melted. Peur in a greased jellyrell pan .yIds. @ 5 l~s. ell! fi1dge.

NEW ORLEANS PRALINES

3 Tbls • Bu:tter2 cups white sugar

FUDGE

1/3 lb. butter41/2 cups suger3 SMall pkgs chQcelate chips1 8ez e ja.r Marshmallow cream

9'£--

Nancie. J ehnsenI cup canned milk2 cups pecans

.",

Nancie Jehnsori

1 Large'cim evaporat.edmilk1/2 tsp saltI tap vanilla1 cup chopped nuts.

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CHICKEN SOUFFLE SUPREME

4 cups diced cook chicken2 cups cooked rice-1 1/2 cupe fresh breadcrumbs4 eggs slightly beatenI can (14 1/2 oz , ) liquidnon-deiry creamer-undilutedI cup chicken broth

1 tap. salt

Barbara Samulowitz- Pres.Homewood Juniors

For sauce: 1 can creamof chicken soup1 can (4 oz. slicedmushrooms)1 jar (~2 oz.) pimento,drained, chopped.1/4 cup dry sherry2 T. butte1'l1 tsp. eache. onion powder,cel ery sea eoning1/2 tap. salt and pepper

Mi~ chicken, rice, bread crumbs, eggs, creamer, brothsalt t.ogether, and turn into a buttered 1) X 9 X 2 pan.Bake at 550 degree for 40 minutes, or until ~rust isset. Combine chicken soup, mashrooms, pimento, sherrybutter, seAsonings, in a heavy pan. Heat to boiling,and spoon over chicken squares.

~~od for lAdies luncheon.

YUMtJly' SANDvliOHES

12 Sesame Buns or herd rolls1 1/2 lb. shaved ham1/4 lb. shaved swiss cheese1 1/2 tbs. poppy seeds

Barbara Samulowitz~ Pres.Homewood Juniors1/2 lb. margarine? the. prepared mustard1 sma 11 onion (diced)1 ths. worchestershireseuce

(I have the butcher slice a canned ham for this recipe)Melt together all the items in second column. And

refrigerate mixture until it reaches the soft butterstage. Spread both sides of buns wi~h this mixture.Divide up ham Bnd cheese evenly, put on buns, wrap infoil, and bake at ~OO degrees for ~O minutes. May bemade up in advance or even frozen.Men enjoy them. and they are great for late night snacks.

Barbara SemulowitzPres.-Homewood Juniors

1 pacbge{8oz.) cream cheeseroom temp•.1!2greert pepper1 small onion1!8tsp.:gar.Tic powder1 tspo caraway seed1 T. paprika1 can ~;!4 oz.) anchovies,undrained1 T. 01 iveoil;/4 tap. dry musterd

In a blender chop gr.een peTlper, onion, anchovies, )and add garlic powder, caraway seed paprika, olive oilend mustard. Run blender until all ingredients .arethoroughJty blended. (cream cheese' '-1111 not work inthe blande~) Makes 1 1/2 cups. Serve with crackers.Men really go for this at parties. This is a new tasteexperience of Hungarian ongln. It is a soft and crea~

spread for crackers or vegetables.

NOTE: DonIt tell guests about the encbovLes until they.teste it be cause you can hardly taste tl1·em,;,but itscares people away from it.

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QIlJBl>!OMtlN f S C OMP-ANY GASSF.ROLE eettyRoessler

Presidem'C of 3rdDistrict

1 cup diced. chicken, ba.rI1 or shrimp1 cCID creqm of chicken soup3/4- cup Mirt.tcle Whip S4lad Dressing1 cup finely cut celery1 cup coo~eQ rice1 T. lennon juice1/2 t , salt1/2 ~ n water ches'tIluts (sliced)1/2 cUP slivered. almmnds1 t. ~rated onion

Mix ~11 in~redients. ~lrn 1n'to Q gr~~sen

casserole. Cove~ with one cup cornr!QKeSor breQo crumbs. Dot with bu'tter ormC\rgOorine. Bake ~ti 3'(5 0 roz- 30 mInucea ,

Carol Ahler'tlq66-6B Past PresidentEvergreen Juniors

? whole chiCKen br~stis, cookeo, boned «nohcdvea3 pkg. broccoli spettrs, cooKedz cans of cre:::tm 01' cbi.cxen soup1 cup m~yonnaise

1 T. lemon juice.1 t. curry powaer6 OZ. aMrp ched.do....r· cnee s e , gra.ted1/2 cup sherry

dDsh- worchestiershire s~uce

breo.d. crumbs

Cook cnrcxen on cop 01' stove r or- c'tbouti ~O

minutes. Buttler oQKing p~n, then 11neP(~ with COOKed broccoli spe«rs. Put chicKenon tap. Combine remaininr t.ngr-ec.Len ca ondoour- over. Sprinkle brea.d crumbs over alla.nd 'bake in oven 1'OT' 30 min. at, 35uo

BrOvffi beef with mushrooms, gQrlic andse~smnJ.ngs; add snincch. Cook only un"tl1sninctch is th(':;n.red; stir in soup QUa sour

e r-eam , P"'mr Ln no co.sse,f·ole top wi'tn eheeae ,BeJre "l; 3500 ror- c,,"t leaSl; 3u min .. uncovered,aeneno1ng now mU()hmOlsf,ure is in trozensPlna.ch.

Beat. egg wh1t;es until 1'oQmy, t;hen· grCldual,lyend sugor- one bea"t unm I s "ti1'1'.. U:runible .

c'rotckers and ode pecans, bmr1ng nowderUnd v~ni1~. Mix well ~nd rold into eggwhil,eSo Bu"tter Q 9" p:J.e plQ"t6 well. Bake~t 325 ror not more "than 30 min. when colaspre~d with wh1pped cr~m Qnd gr~l;e

ullsweel,ened chocol~"te on top. Ir you ~ke

this in tJ;t.e mor-nang 1. t will' be pel>fec'tiror serv1.ng in the evening.

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Mrs. Von Scnum4cherJunior UJ.reClior

2 pkg. frozen splr~ch

1 co.n celery soup2 cups 'sour e r-eamMozzarella Cheese

Gorol I~blert

lYb6-6t> Past; Pres1dentEvergreen Juniors

1/2 t. baking powder1/4 t , vanillQ1/2 p"t. whipping

creqm. unsweetened cnocoLe t;e

3 egg whil;es'1 cUP augen'11+ R1t;z crC/ckers~/3 Cu? chonued uecans

2 It>. gr. oeer1 c. mushrooms

I or 2 cloves gqrlic1 t. oreganosalt and peuper

GG1\ftrTC'RA0~/'E~ SUITE PIE

FtJDGE DELIGHT Cn.KE

2 e. flour2c. sugar2 sti.cks oleo4 T. cocoa1 c. Wetter

Mrs. Don Schum~cher

Junior Director

1/2 c. buttermilk1 t , s oda1 t. ci1lnl:&lTlonIt. vctnilla2 eggs

Mix ~nd boil retpidly 2 sticks oleo, 4 T.COCOa and Ie. water; stir into 2 c. flourand 2 c .. sugar.· Add. 1/2 c. buttermilk,1 t. sod~, It. cinnamon, It. vanilla and.2 eggs, slightly be~ten. Beat until mixedBake ,.20 min. at 400 on greC:i.se.d cookiesheet. Five min. before cake is done mix1 'stick oleo ~ 4T. c0coa,6T. milk; add1 box powdered sugt!ll.r. Mix well ...~dd 1 c.nuts 4:lnd 1 t. Vtani1lta. Frost while ca.keis hot .•

PINEaPPLE DELIGHT Mrs.Don Schumac~er

Junior Director

1 pkg. Jiffy ctake mix- white2 c. milk1 19. cr-eam cheese.1 pkg. pineapple instant pudding1 19. S'&n crushed pineetppleI 19. container of cool whip

Prepetre 1 pkg. Jiffy cake mix ~d pa~ee

in 9by 12 pan; Bake approximQtel'12 min.Mix; 2 cups milk and 1 19. cream cheese;Mix well and add 1 pkg. pineapple instC:i.ntDudding. Spread on top cooled C~ke. Drain19. can crushed pineapple. Spread on top.Frost with 19. container of cool-whip.

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Lucille WendellPre,s,.- Dolton-So.. Holland

JuniorsTop;

1/2e.. butt'er1 c .. water1 t. almond ~

r1~voring

1 cup s itted' ',flour

3 .eggs

DANISfl. PUFF.,

Base;1 cllpsifted,flour1/2 cupbut-ter."2 T .. water

Bttse:;' Cut'butte.r into flour.'Spririkiewith 2 T~ water andmixwi·thfork ..Round into a ball ttnd'divlde'ih hl.:i.1t.Pea;t dough :with:hands, <into ·21ongs:trlps J

12" b 3rt St i" ho I'd "0" '~f! ," " t_ 'u:c: y ". '. r ps S ou·, 19;;,- a:tpllL!' onungr-eaaed bu.kirig she;et. ,! ", '

TOP: Melt butter in wuter. Bring ·to rollingboil. ~dd <:!lm:md fli:4voring ~d remove .from

;, he~t. Stir in flourimmedia:tely{:f.nd. keepfr·)m lum:oing .. " When smooth and thick~ addone egg I.:i.t a time, be~tingtil~ smooth,divide in half l:A.nd spread btl ptLstry .._BUoke ab3Ut 60 min. at 3500 till topping

is crisp and browned. It will','f'u.11 someen.S it cools" When cool, Frost'withconfectioners sugetr icing cind$prinlltlewith choppednuts. '

(I urn ~sked £or this recipe every timeI ,makei r-"II " It looks' great, is eiisy toto make etnd &lso freezes well .. )

1/2 t , o Innamon

BOH~lIAN FRUIT DUMPLINGS

1 nkp;.c:i.ctive dry yei::t.st1/4 cuPwtl.rmw~ter

1 cuu sc~lded milk1/8 lb. butter1/2 t , stil tsugkir

Betty SvobodPresident- ChLcag.Heights Juniors

2 .eggs, "'13e.....ten.31/4 c.flour12 plums or

oe.<J.ches orprunes

butter sauce(below)

Soften ye~st In wi::4.ter. In 1:1 li::i.rge bowL,combine milk, bu.t t er-, s'edt l"..lIld. 1/3 cUP

sug~r. Stir 'VIell • .tldd yel:l.s t and eggs. ­'"-dd ·smt=i.ll ~ounts of flour, be .... ting well~fter e~eh ~dditiono Cover dough. Let

rise two hours. Put dough on slightlyfloured bo~rd. Gut fruit in h41f and te~

dough into pieces lQrge enou~l to coverfruit halves. rtdd. sugetr to e<a.ch pieceof' fruit to sweet0n g then se=.l doughtightly. Cook in slightly s~lted simmer­

ing w~ter for 30 min. Drt:tin. Pour buttersauce over dumplings ~d serve.Butter sQuce;1/4 Ib butter1 T. Sup;d.rCombi~e.d.ll ingredients in a. s .....ue epan

t:tnd heat 'until butter 1s m~lted and'ingredients thDoughly combined.

BTTRGER BTJi\fDLES Betty Svobodt:a?res.- Chic~go Heights

Juniors1 cu» h e r-b se~soned stuffing1 lb. gr. beef1/3 cun ev~poratedmilk1 n~n cretim" of mushr-oom soup2 t , l'J'orr.hestershire s ....uc.e1 T. ce t sup

Pr$pc:;I.re stufring mix Qccording to pack~ge

directions. Mix ground beef with GVQpor-~~~~dmllk. Divide into 5 po.ttll3s. On

puper, flatten patty to form 6 tt

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.. LUCILJ:;E WENDELLPresident- DoltonSouth Hol1~nd Juniors

CHOCOLaTE CHIP BARS

2 sticks margarine1 cup white sug~r

1 cup brown sug~r

2 T.water2 eggs

1 t. VQIl:l.11ca.aa/ae, b~ing

powder1/2 t. Stalt2 Ql ps flour

12 oz. pkg ,chocol~techips

Melt margarine. Mix inbothsugar~, watereggs and vanill~. Mix and,add bak~ngpowder

salt emd fIgur. Sti.r in choq,ole..te chips.Bake at 350 for 45 min. in a9 by 13greas'ed nan , (Tukes longer: th~n this inmy oven.)

.' )00

. APPLE BREAD

1 cup sugar2 eggs1 tsp. baking sod.....2 cups flour2 T. sour milk1 tap. vanilla2 cups chopped apples

Luc.ille Wendelll?res. - Do·lton ­South HolltaodJuniors

1/2 cup butter or Inl:i.rgarine .', ,Topping;2 T. butte~ or

. md.rgca.rine2 T. flour2 T.augar1.tap. cinndlnon1/4 cup chQppednuts, if desired

Mix together ~ll

of <:tbove.Cre~ butter Qrtd ~ugi:f.r. Add eggs. Sift

dry ingredients, add alternl::l.tely:withmilk aad vanilla. (May have~o :use .-Iittle more milk) Stir io. fllpples •.Pour;bCltter in lOlllfpl:Ltl. sp~~nkle on top,ping.BG\ke in slow qven ( 3?3iJ for Ihou~ or

until done.

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4 c~~·s diced c·)o~~e(J cn~c~(eG

2 CtlDS dic~d celery~l ~, p (i. (-M ') r, ~j' ~ o 0("" ('J.; ~.\'~;._}, ·~ .•(I ".,-.;·1t. d. - Li- _'L: .... , ~ _..t. -' l"";.);, _, c, _ '

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let rise in draft free plctcre for 1 II?t/' ., 1-"I')1'5. D,,,,,ke -in 1:1. ~7~;o lIve,', ti 11g'11den ~'T~~wr ~~ m~nlJt~s o~ S~~ ~ro2t

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I<':x all lnvreclient.,3 t,'.(;es:':er·· j,r: lo.Y'geCttS3erole- scrinj{le "Ll. t~: pctrr:lI::::aCi cr,ee.:>.:

Y.n ':.':: b }=1. k e e.t t,' 3750 j' ~:) 1:) (,': ~ (i f. 0 .? _~.~ ""l i rl t~, t e: S /I

{'ti.J.l ·bubr\l~T etCid G'· ~.~":se t:e~~'ir}':i Le· ~f\;~':J. t ~.' ,DUT" (~.~ j 1. C ."{ ~.:t;:lt:

.r u.~ '1-.-,

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"'f o l' t '-, ern .~; f' V inn aI.run ; 0 r' C", i f' ~~ ot ~,T'

J • F of ,t~. 1, ••

1 nkg. active dr7 yeast1 ilL r-U" \':!::l.ter (rl'iCl.rm)/ ('~08 ~ilk- s~dlded

r , supo.'r

j CU.DS HhlteI Lour-? CLlPS rye

j

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germ~ tot~l of 6 1/2 to7 cups flour)

Soften vect3t in w~rm w_ter~ Co~blne

milk, sug!::l.r, sAlt, shortenin~, ~nd

'Tloli::>.:S.'H~.s. ;>,).;:,J to l'.lke'"Japm- r.od 2 GUpS

(,,!e ~/l··l.t:~ .f·l·'·!j~.f'-··?}·t.i'r ihf.!_·l} .... ~d.d sc\f~teneo

~:rf'c~~~)· r:l.DI: a t i r, ndd rest of ,rI0l.ll'" telrn~ ]- e ": 'l :.: i:. ;';:; , e}"IT 3 t j f f d 01.1 e.h \ !::l. dd~Tf:rH w~'-ite 5f n~~~~~~ ~ll~n nUL onf '"l 'I' i v- .-,/lJ, !~~ ~~ f 'i -, f' d. ~ e _. ~,. n t.::' C1 r1 H b 0 1.1 ~ P T"Ij 111 II

Ull 8""\ '0 r,)" ,"1.-~ /:\tnt':" {n to b a I J - Dlc::lC eitj ;;:r>~>':i.31"d hn'"rJ an1 ('- 1re:,- let. risei n l-J.:>l n" ''> i '" (, e ttl 1 d oD b J e 1 n b u 1 k( 1;11-)"J t., .., 1 / ') ~'! r s ." ; i in (;h d n \oj n - Le t~1se ~~~:n t~l' do~ble ( 45 minutes)Divide .nt~ ? ~0rtions. 3h.pe e~ch

::r~t-o "l'"'1-,,)tJ;1 b a Ll , let rest 10 'nino~:;':j:"n s h s o e Ln t o Loav e s , ?l .... ce in ;:;g'emsed bread Cans. Let rise tilld ~hle ( Mb~ut 1 hr.) Bake .t 37SJ

'[Gr' ab c.u t 45- 50 "'!in.)I ba:Ke ,a lot 0f !J1J,l own tre ... d ~nd this

ii5 my fetvori t e , 'I'h e flours e""f', beused in different ...m.ounLs but .1wdLysend with the SQffi8 tnt~l KS IJng ~s you usethe right Cl.m:JUnt of w}\i t e flour.

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1 cup uncooked min'lte rice3 Lbs .. chicken (uncooked)1 pkg. dry onlon SOlJ.P1 can celery soup1 can wa.ter

May HenningPast pres,.

·1964-1966

Pour rica into a 9xlJx:3 inch pan. Cut chickeninto serving pieces and salt lightly. Placepieces ovar rice, skin side up and sprinkleonion soup mix over chicken.. Combine celery soupwith water and beat well to blend. Pour overchicken and rice mixture. Cover tightly with alid or roil, and bake 15 minutes at 400 degreaSeReduce hea.t to 300 and bake for an add!tionalhour~ Remove cover for the last 10 minutes ofbakinp:o

Yield: 6-8 servings

Q.HOCOLATE CHIP CAKE

i Cup CriscoIt Cups sugarl~ tap Vanilla1 tsp Salt?1/4 CilPS Cake Flour2 2 tan baking powder

C6rrine MulhollandPast Preo. 19~8-60

1 C 'lOP t~ra ter .'5 egg 1'l'i tea1 square Bakers choe

Blend Crlsco~ slJ.~ar, salt and vanf.L'l.a , Altern.atel~

all sifted dry ingredients and water. Beat e~g

whites stiff ,. not drys> and fold into batter'" Foldin coarsley grated choo o'Lane _. Grease and flour8tt pans lightly., Bake at 350 for 35-40 minutes ..

1/8 t .. pepper? cups inst~nt ri~e

Brown ~nd cook pork chops for 2Omin.Blend milk with soup. rldd w~ter J) on torr,parsley, s~lt ~nd pepper .. Mix with rice.Pour 1/4 of mixture in 2 qt. casserole ..Pla.ce pork cbop$ on top: pour rem~in-.

ing rice mixture on top. Cover Withfoil. B~ke at 3250 for ~bout 1 hour~

Saute cubed lamb till lightly browned inmixture of hot bacon f~t and butt~r. Inanother pan boil appl e juiee,t> s oup , t oma t op1:i.sto. add onions, to meat when moa~ is browned

Pour off f ..... t . Deg Laz e the pan vri th 1/2cuP. 1rJ~ t e r- el.qd~ng this to th(~ boiling liquidPour ap o Ls JU1(~e-:Joup mLx t.ur-e over meat"

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milk

Dee Stuchley

1/2'0 .1.,fatel"3 ,1/2 T~tomato pi:ll.ste2 cloves geirlic2 bay leaves1/2 t , th;rme

,or rosem1:i.ry1 1/2 oz,fl('ur

B~KED ~ORK CHqPS WITH RTCE

8 pork chous .1 1/4 cunsundi1uted a~rnation1 can cream of chicken soup3/4 au") water2T&dehydr~ted onion1 t~ parsley1 t~ sialt

4 Ib~ boneless leg of shoulder of l~bc cmp Le t e Iy denuded of fat cut into

1 1/2 !V cub~S'

2 T. rendered b~con fiat2 T" butter3/!~ cup crODle juice1 II? cup Golden MushroomSOUll- undiluted4 juniper barr-lea

op tiou'al, . 'Ie peeled Hhi 1:;e onLona-8 ~n. ueeled ebr~ots ,

1 ~kg. froze~ green be~n~

1 okg. frczen green pe~a

4 3/4 long young zucchinicut int') 1/2" 1"ouuds .

[I, I ....,-

107~dc Ca.Y'Y'ots , garlic, bay let:lvesOl.nd thyme

3immer' on t-'u of stove until mea t isnetl.y·ly tender: (3 / 4 h01.11~) fiddi1';lg more·,·ap~le jui~e and soup if nece3sary~ 'MeOl.tahoul d be riea ""ly o ove r ed with liquidl::l.llthe time. ~fudn ~etl.t is nearly reOl.dy

remove gaY'lic Ol.nd bOl.Y leaves. 3kL~ orrfOl.t.~dd flour dissolved in 1/4 cupWOl.ter off the fire I::l.·lcl let r-agou t come

bt:lck to boil. rtdd rem~lning gr~en

veget~b1es and simmer Ol.nother 5 min.SerV6 over rice pilaf.

PEQ...."N CUPS Dee S tuchley .

2 cups flour2 sticks marg~rine1 19., c r e am cheesel/a t. salt2 eggs2 cups brown sug~r

4 T~ mel ted m~rgarine

d ... sh of scn.lt1 1/4 to vOl.nillOl.1 1/4 c. peCtl.ns

1 Dough- CreOl.~ togettcp cre~n cheese,mt:i.rp.;Ol.rin~ aoCl flour Ol.n.d SOl.lt

1"111 Lng-sCombLne eggs, b r-own sugar-,ma~g~Y>ine, 9alt~ vHDllla, and pecKns.~011d,ugh int~ aporox~ 40 balls; pressLn t:o e-na Ll \11uf'f'in tins and fill ,,;1 th pecan~ixture. Bake tor apnrox. 20 min. at 4000

Dee Stuchley'

1 pkg. frozen rHspLerries1/2 cup currant jelly

2 cups '(dater2 pkg. (3 oz.) r~spberry gelatin1/2 cup sherry wine1/4 cup Lemon juic e .2 cups pitted bing cherries, drained

Dr-aLn ·l'Cl.spberries, reserving syrup. Combinej ellyc:lnc1 1/2 cup HCt tel', 11eat and stir .

f until gelatin dissolves.

mushroom soupLavrr-v t s sal t

c or-nf'Lakes

Remove from hea t , ~dd sherry ..dne I

lemon julce and reserved raspberry'syrup. Chill until. p!:trtial1y set.Fold raspberries ~nd cherries intogelatin.- Pour into 6 cup mffild. Chill.

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Dee Stuchley

. Dee Stuchle;:rYEGETaBLE CaSSEROLE

Al'V).BRG;~;rl.;."GRt\NBERRY MiDLDa .. 1111'1_

Boil HII vegEtables in sRlted waterunt:l'.l:::h8~,,;e<'. ;>"ain Ln c oLande r-,31t1Hd Vel'ir6el;a anr} muahr oom soup ove rlow bed. ~:- • Grease aT 1/2 q t .. casserole"then a layer of c ne e s e blend. Sprinklece}f.:p',Y salt. .!' LaNT'Y9g salt; and nutmegr)ver c n.e e s e b Lend and then a layer ofcorn flake::! c:t'UlT:!bs. rlepeat these 2la,"frr~! c:t~"!lCJ hli th crumbs on toP.B~ke at 350 0 for 30 min~ Serve~6-8

1 pkg. frozen chopped spinach1 pkg. frozen french cut green beans1 pkg , f'r-ozen broccoli spears1 pkg. frozen atspar!:tgus6 oz. V€llveeta

1 can c r-e am ·)fcelery' sal tnutmeg

3 pkg~ (3 oz.) raspberry jello2 cups boil1ngw<1ter2 cans (16 in 0 } j eIlled crl!.lnberry sauce1 p~~n t s our- cr-eamkmb~osl~ 1 1/2 cans 20 oz. pineapple

chunks2 cans (11 oz.) mandarinoranges1 jar maraschino cherries .lohg { 4 oz.) grated coconut1 pint sour cream3F4 pkg , lr.:.iniatu!'e mar-shma'l Lowe

Disso!ve jeJl0 in water .. .Add cranberrysauce and s~ur ~ream. Beat in electric