The Youth of Christ Reformed Church Middletown MD
Cookbook 1983
BREADS
Buttermilk Biscuits
Easy Southern Biscuits
Fran’s Tavern Biscuits -------------------------------- 1
Light-N-Easy Biscuits
Cornbread --------------------------------------------- 2
Diet Whole Wheat Bread
Homemade Bread ---------------------------------------- 3
Aunt Susie’s Date Bread
Cranberry Bread --------------------------------------- 4
Orange Nut Bread
Pumpkin Bread
Rhubard Bread ----------------------------------------- 5
California Walnut Bread
Jean’s Zucchinni Bread -------------------------------- 6
Church’s Old-Fashioned Doughnuts
Donuts ------------------------------------------------ 8
Doughnuts
Raised Potato Doughnuts ------------------------------- 9
Aunt Myra’s Best Kinklings
Sarah’s Quick Rolls ---------------------------------- 10
Iron Gate Inn Butterscotch Rolls --------------------- 11
Honey Rolls ------------------------------------------ 12
Sticky Buns-Pecan ------------------------------------ 13
Applesauce Muffins
Bran Muffins ----------------------------------------- 14
BREADS (cont’d)
Bran Muffins
Polly’s Refrigerator Bran Muffins -------------------- 15
Refrigerator Muffins
Strawberry Muffins ----------------------------------- 16
Standard Waffles
Baked French Toast ----------------------------------- 17
CAKES AND ICINGS
Apple Cake
Apple Pound Cake ------------------------------------- 18
Apple Cider Glaze
Fresh Apple Cake
Glaze ----------------------------------------------- 19
Aunt Clara Feet’s Cake
Blueberry Cake --------------------------------------- 20
Caramel Cake
Cherry Fudge Cake ------------------------------------ 21
Coffee Cake
Blueberry Coffee Cake -------------------------------- 22
Morning Glory Coffee Cake
Orange Kiss-Me Coffee Cake --------------------------- 23
Cream Cake (sour)
Cream Cake (sweet) ----------------------------------- 24
Cherry Crumb Cake
Peach Crumb Cake ------------------------------------- 25
Mary’s Coconut-Butter Pound Cake
Mother’s Fresh Cocoanut Cake ------------------------- 26
Devils Food Cake
Devils Food Cake ------------------------------------- 27
CAKES AND ICINGS (cont’d)
Dumb Cake
Famous Scripture Cake -------------------------------- 28
German Bundt Cake
Leaf Dale Cake --------------------------------------- 29
White Icing for Leaf Dale Cake
Lightning Peach Cake --------------------------------- 30
Marble Cake ------------------------------------------ 31
Mexican Wedding Cake
Oatmeal Cake ----------------------------------------- 32
Orange Oatmeal Cake
Pineapple Fluff Cake --------------------------------- 33
Pinja Calata Cake
Pistachio Marble Cake -------------------------------- 34
Pound Cake
Pound Cake Deluxe
White Icing Deluxe ----------------------------------- 35
Raisin Cake
Raisin Cake ------------------------------------------ 36
Red Velvet Cake
Red Velvet Cake Icing
Red Velvet Cake -------------------------------------- 37
Rhubarb Upside-Down Cake
Rum Cake --------------------------------------------- 38
Six Hundred Dollar Spice Cake
Caramel Icing
Sponge Cake ------------------------------------------ 39
Fresh Orange Sponge Cake
Sponge Ginger Bread Cake ----------------------------- 40
CAKES AND ICINGS (cont’d)
Hot Milk Sponge Cake
Mother’s Sponge Cake --------------------------------- 41
Wacky Cake
Walnut Cake
White or Yellow Cake --------------------------------- 42
ICINGS
Caramel
Chocolate
Creamy Chocolate
Grandmama’s Chocolate -------------------------------- 43
COOKIES AND CANDIES
ABC Cookies
Apple, Oat and Sesame Cookies ------------------------ 44
Aunt Laura’s Dutch Cookies
Babe Ruth Bars
Bar Cookies ------------------------------------------ 45
Brownie Mix
Brownies --------------------------------------------- 46
Butterscotch Cheesecake Bars
By Cracky Bars --------------------------------------- 47
Choco Peanut Butter Squares
Chocolate Chip Cookies ------------------------------- 48
Chocolate Chip Mint Meringues
Chocolate Peanut Butter Pizza
Chocolate Snaps -------------------------------------- 49
Chocolate Squares
Christmas Cookies ------------------------------------ 50
Clifford Tea Cookies
Club Cracker Cookies
Coconut Macaroons ------------------------------------ 51
COOKIES AND CANDIES (cont’d)
Cookie Bars
Creme de Menthe Brownies ----------------------------- 52
Date-Nut Pinwheels
Date Pinewheel Cookies ------------------------------- 53
Easy Pecan Bars
Frosted Pumpkin Bars or Cake ------------------------- 54
Fruit Cookies
Fruit Cookies
Gooey Butter Bars ------------------------------------ 55
Gum Drop Cookies
Orange Icing
Hull House Cookies ----------------------------------- 56
Indoor S’Mores
Large Old-Fashioned Sugar Cakes ---------------------- 57
Mother’s Sugar Cookies
Mother’s Sugar Cookies ------------------------------- 58
My Great, Great Grandmother’s Ginger Snaps
No-Bake Cookies
No-Bake Cookies -------------------------------------- 59
No-Bake Peanut Cookies
O’Dolly Cookies
Oatmeal Peanut Butter Cookies ------------------------ 60
Old-Fashioned Oatmeal Cookies
Peanut Butter Cookies -------------------------------- 61
Pecan Puffs
Press Cookies
Vanilla Wafers
Peanut Butter Cookies -------------------------------- 62
Chocolate Cookies
Caramel or Butterscotch Cookies
Dainty Cookies
Graham Whole Wheat Cookies --------------------------- 63
COOKIES AND CANDIES (cont’d)
Raspberry Oatmeal Bars
Reese’s Cookies -------------------------------------- 64
Rolled Ginger Cookies
Saucy Cherry Squares
Schaum Tortes ---------------------------------------- 65
Shell Bark Macaroons
Skillet Cookies
Sour Cream Sugar Cookies ----------------------------- 66
Special K Cookies
Sugar Cookies ---------------------------------------- 67
Toffee Bars
Toffee Cookies --------------------------------------- 68
Whoopie Pies
Cream for Whoopie Pies
Yum Yum (Bar Cookies) -------------------------------- 69
Fudge, Balls, Brittle, Taffy
Chocolate Fudge
Chocolate Nut Fudge
Divinity ala’ Microwave
E-Z Way Fudge
Fudge Candy ------------------------------------------ 71
1-2-3 Fudge
Opera Fudge
Mary’s Peanut Butter Fudge --------------------------- 72
School Lunch Delight Fudge
Date Balls
Orange Balls ----------------------------------------- 73
Peanut Butter Balls
Reese Balls
Reese Bars ------------------------------------------- 74
Peanut Brittle
Peanut Brittle
Mother’s Walnut Taffy -------------------------------- 75
PIES AND DESSERTS
Fool-proof Pie Crust
Apple Crisp
Apple Pie -------------------------------------------- 76
The Fish Market Apple Pie ---------------------------- 77
Apple Pie in a Jar
Chocolate Chip Pie
Chocolate Mousse Pie --------------------------------- 78
Fudge Pie
Fudgy Chocolate Pie ---------------------------------- 79
Lemonade Pie
Instant Lemon Cheese Pie
Lemon Sponge Pie ------------------------------------- 80
Impossible Pie
Blender Pumpkin Pie ---------------------------------- 81
Shoo-fly Pie
Frozen Strawberry Pie
Strawberry Rhubarb Pie ------------------------------- 83
Cheesecake
Cheesecake
It’s a Snap Cheesecake ------------------------------- 85
T Cake Cheese Cakes
Cherry Delight --------------------------------------- 86
Cherry Delight
Cherry Delight --------------------------------------- 87
Chocolate Cream Puffs
Church’s Baked Apples -------------------------------- 88
PIES AND DESSERTS (cont’d)
Church’s Candied Baked Apples
Church’s Fruit Bowl
Cream Jelly Roll ------------------------------------- 89
Cream Puffs
French Custard Filling
Chocolate Filling
Sweetened Whipped Cream Filling
Custard Filling ------------------------------------ 91
Crumbly-topped Rhubarb
Date Pudding
Egg Custard ------------------------------------------ 92
Frozen Dessert
Frozen Dessert --------------------------------------- 93
Fruit Cobbler
Fruit Cobbler ---------------------------------------- 94
Glazed Fruit
Butter Pecan Ice Cream ------------------------------- 95
Orange Delight
Marble-ous Peanut Butter Dessert --------------------- 96
Peaches & Cream Dessert
Peach Crumble
Curried Peaches -------------------------------------- 97
Peach Fluff
Pecan Tarts
Pudding Dessert -------------------------------------- 98
Old-Fashioned Bread Pudding
Cracker Pudding
Go Go’s Cracker Pudding ------------------------------ 99
Mary’s Pudding Dessert
Pudding Wiches -------------------------------------- 100
PIES AND DESSERTS (cont’d)
Randy’s Special Dessert
Raspberry Crisp
Raspberry Freeze ------------------------------------ 101
Creamy Rice Pudding
Rice Pudding
The Rieck’s Frozen Fruit Log ------------------------ 102
Ruth Palmer’s One-Step Chocolate Roll-Up ------------ 103
Sawdust Dessert
Sponge Rolls ---------------------------------------- 104
Strawberry Yum Yum ---------------------------------- 105
MAIN DISHES
Deluxe Baked Beans
Four-Bean Casserole
Hungry Jack Beef Casserole -------------------------- 106
Beef Stew
Quick Beef Stroganoff ------------------------------- 107
Church’s Beef Turnovers
Easy Oven Stew -------------------------------------- 108
Beef Tongue with Vegetables
Make-Ahead Breakfast Bake --------------------------- 109
Broccoli Casserole
Broccoli Casserole
Broccoli Puff --------------------------------------- 110
Creamy Broccoli Bake
Cabbage Rolls --------------------------------------- 111
Cheese Enchiladas
Chicken Almond Casserole ---------------------------- 112
MAIN DISHES (cont’d)
Chicken Casserole
Chicken Casserole
Chicken Divan --------------------------------------- 113
Chicken with Nut ------------------------------------ 114
Oven-Fried Chicken
Fr. John’s Chicken and Rice ------------------------- 115
Golden Chicken Rolls
Grandmommy’s Church Chicken ------------------------- 116
Chicken Strata
Chipped Beef Noodle Casserole ----------------------- 117
Cookie Press Noodles
Cornfritters ---------------------------------------- 118
Egg Brunch
Corn Pudding ---------------------------------------- 119
Egg Noodles and Cheese
Fat Dog Casserole ----------------------------------- 120
Mom’s Filet of Flounder
Green Bean Casserole
Ham and Cauliflower Casserole ----------------------- 121
Impossible Ham’n Swiss Pie
Stuffed Ham ----------------------------------------- 122
Mock Lasagna
Low Calorie Hot Dish -------------------------------- 123
Baked Macaroni and Cheese
Macaroni Combination Casserole
Barbecue Meatballs ---------------------------------- 124
MAIN DISHES (cont’d)
Creamed Meatballs
Meatloaf
Meatloaf -------------------------------------------- 125
Meatloaf
Sweet and Sour Meatloaf
Creamed Peas ---------------------------------------- 126
Barbecue Pork
Grated Potato Casserole
Irish Potato Bake ----------------------------------- 127
Oven Potatoes
Refrigerator Mashed Potatoes
Potato-Tomato Scallop ------------------------------- 128
Pizza
Taco Pizza
Pizza Puffs ----------------------------------------- 129
Good’n Easy Pizza
Homemade Noodles ------------------------------------ 130
Pizza Casserole ------------------------------------- 131
Polynesian Spam
Elegant Pot Roast ----------------------------------- 132
Savory Pot Roast
Refried Beans with Cheese
Reuben Loaf ----------------------------------------- 133
Oven Fried Rice
Rosalie’s Casserole --------------------------------- 134
Salisbury Steak
Salmon Loaf ----------------------------------------- 135
Salmon Puff
Salmon Souffle -------------------------------------- 136
MAIN DISHES (cont’d)
Sauce
Sausage Meat Roll ----------------------------------- 137
Scalloped Sausage and Potatoes
Scalloped Oyster ------------------------------------ 138
Seafood Casserole (or salad)
Spaghetti with Meat Sauce
Spaghetti Sauce ------------------------------------- 139
Spaghetti Sauce
Special Vegetable Duo ------------------------------- 140
Spicey Hash
Spinach Casserole ----------------------------------- 141
Spinach Souffle
Squash Casserole ------------------------------------ 142
Stuffed Green Peppers
Summer Sausage -------------------------------------- 143
Sweet Potato Casserole
Sweet Potato Casserole ------------------------------ 144
Williamsburg Sweet Potatoes
Baked Tomatoes -------------------------------------- 145
Tomato and Frankfurter Casserole
Stewed Tomatoes with Green Peppers ------------------ 146
Squaw Corn Casserole
Swiss and Bacon Quiche ------------------------------ 147
Deviled Tuna Bake
Tuna and Noodle Casserole --------------------------- 148
Turkey Buffet Casserole
Zucchini-Beef Bake ---------------------------------- 149
SALADS AND DRESSINGS
Apple Snow Salad
Cherry Salad Supreme -------------------------------- 150
Church’s Chicken Souffle Salad
Copper Penny Carrots -------------------------------- 151
Cranberry Salad
Cranberry Salad
Frozen Cranberry Salad ------------------------------ 152
Fresh Spinach Salad
Frozen Fruit Medley --------------------------------- 153
Frozen Fruit Salad
Frozen Waldorf Salad -------------------------------- 154
Jello Beet Salad
Green Jello Salad
Heavenly Hash --------------------------------------- 155
Orange Salad
Paper Cup Frozen Salad
Prawn-Avocado Salad --------------------------------- 156
Seafoam Salad
Shrimp Aspic
Strawberry Surprise --------------------------------- 157
Strawberry Jello Salad
Sweetheart Salad ------------------------------------ 158
Vietnamese Chicken Salad
Waldorf Wheel --------------------------------------- 159
Dressings
French Salad Dressing
Great French Dressing
Italian Dressing
Poppy Seed Dressing --------------------------------- 160
Honey–Poppy Seed Salad Dressing
Russian Dressing
Salad Dressing -------------------------------------- 161
SANDWICHES AND SOUPS
Church’s Chicken Corn Soup
Church’s Vegetable Soup
French Onion Soup ----------------------------------- 162
Old-Fashioned Potato Soup
Pennsylvania Dutch Chicken Corn Soup ---------------- 163
Seafood Chowder
Tomato Soup ----------------------------------------- 164
Wonton Soup
Cheese Ham Spread
Cranberry Conserve ---------------------------------- 165
Dried Beef Wheels
Reuben Sandwiches
Tasty Toast
TV Snacks ------------------------------------------- 165
MISCELLANEOUS
Church’s Lemon-Orange Drink
Church’s Lime Punch
Cranberry Punch ------------------------------------- 167
Green Punch
Iced Tea Syrup
Orange Julius
Quick Punch ----------------------------------------- 168
Red Punch
Tomato Juice Cocktail
Cheese Dip ------------------------------------------ 169
Cheese and Nut Dip
Dip with Apple Slices
Ham and Cheese Dip ---------------------------------- 170
MISCELLANEOUS (cont’d)
Mary’s Fruit Dip
Pepper Dip
Spinach Dip ----------------------------------------- 171
Vegetable Dip
Vegetable Dip
Cheese and Ham Hors d’oeuvres ----------------------- 172
Cheese Straws
Crabmeat Snack
Cream Cheese Ball ----------------------------------- 173
Sausage Cheese Balls
Caramel Popcorn ------------------------------------- 174
Great Cereal Nibblers
Soft Pretzels --------------------------------------- 175
Spiced Nuts
Spiced Nuts
Pickled Beets --------------------------------------- 176
Frozen Sliced Sweet Dill Pickles
Mother’s Pickled Watermelon Rind -------------------- 177
Rhubarb Preserves
Sarah’s Apple Butter -------------------------------- 178
Page 1
BUTTERMILK BISCUITS Sarah Holter
2 C flour ½ tsp salt
3 tsp baking powder 1/3 C solid shortening
¼ tsp baking soda 3/4 C buttermilk
Stir together dry ingredients. Cut in shortening.
Stir in buttermilk. Knead lightly for 4 or 5 strokes.
Roll or pat to 1/2-3/4" thick; cut biscuits. Place on
ungreased cookie sheet. Bake at 450° for 10-15 min.
For drop biscuits, increase buttermilk to 1 C and
drop on greased baking sheet. Makes 18-20 biscuits.
EASY SOUTHERN BISCUITS Ruth Ann Holter
2 C sifted self rising flour
½ C lard
3/4 C milk (or buttermilk)
Combine above. Place dough on floured board and
work to form biscuits. Place on greased pan, then
flatten a little with fingers. (Can be rolled or
cut if desired.) Bake at 450° for 12 min.
FRAN'S TAVERN BISCUITS Sarah Holter
4 C all-purpose flour ½ tsp mace
1 C sugar 1 C butter
1 tsp nutmeg 3/4 C milk ¼ C brandy
Sift together flour, sugar, nutmeg, and mace. Cut
in butter until mixture is mealy. Add milk and
brandy. Knead slightly. Roll thin on lightly
floured board, cut into small rounds, and prick
tops with fork. Bake at 275° for 15 min. DO NOT
OVERBAKE. They will be moist inside when removed
from oven, then "set up" while cooling. Serve
hot or cold and store for use throughout the
holidays.
Page 2
LIGHT-N-EASY BISCUITS David Brandenburg
3 C sifted flour ½ C Crisco
4½ tsp baking powder 1 C milk
1½ tsp salt
In bowl, combine flour, baking powder and salt.
Cut in Crisco until mixture resembles coarse
corn meal. Add milk; stir until blended.
Transfer dough to lightly floured surface.
Knead lightly 8-10 times. Roll dough to a 9"
square. Place dough to fit into bottom of
ungreased 9" square pan. Cut through dough
in squares. Bake at 425° for 15-18 min. When
baked, biscuits will separate at cut lines.
CORNBREAD Elizabeth Carter
3/4 C flour 1 Tbsp sugar
1 C yellow corn meal 2 well-beaten eggs
1 tsp salt 1 C milk
3 tsp baking powder ¼ C melted shortening
Combine dry ingredients. Add remaining ingredi-
ents which have been combined. Stir only until
moistened.
Pour into hot, greased cast-iron skillet. Bake
at 400° for 20 min.
********************************************
SHE LOOKETH WELL TO THE WAYS OF HER HOUSEHOLD,
AND EATETH NOT THE BREAD OF IDLENESS.
Proverbs 31:27
********************************************
Page 3
DIET WHOLE WHEAT BREAD Pat Fogle
Dissolve: 2 pkg dry yeast in ½ C warm water.
Heat to Lukewarm: 2 C cottage cheese.
Combine: Cheese
1 tsp artificial sweetener or ¼ C sugar
1-2 tsp salt (to taste)
1⅓ tsp baking powder
2 slightly beaten eggs
Yeast mixture
Gradually add: 2¾ C white flour
2¾ C whole wheat flour
Knead 5 min. Place in bowl sprayed with Pam.
Let rise till double or 1½ hr. Punch down.
Divide into 24 equal parts for rolls.
Place in greased or Pam-Sprayed pan. Let rise
until double.
Bake at 350° for 20-25 min.
HOMEMADE BREAD Wes Poss
½ C sugar 2 packs dry yeast
½ C shortening 2 Tbsp salt
4 C warm water Less than 5 lb flour
Mix above ingredients, except flour, until
sugar and yeast are dissolved. Then add
enough flour until it is not sticky. Sides of
pan can be greased so it will not stick. Let
rise until double in size. Then make into
rolls. Put in greased pans and let rise again.
Bake at 350° about 30 min.
**********************************
GIVE US DAY BY DAY OUR DAILY BREAD.
Luke 11:3
**********************************
Page 4
AUNT SUSIE'S DATE BREAD Margaret Wyand
First Part: 1½ C chopped dates
1 tsp soda dissolved in 3/4 C boil-
ing water. Pour over dates
and let stand while mixing
second part.
Second Part: 1 Tbsp butter creamed in ½ C sugar.
(separate 1 egg yolk, 1 tsp vanilla,
one egg) 1 3/4 C flour. Blend as for
biscuit dough. Add first
part and mix thoroughly.
Lastly fold in beaten egg white.
½ C chopped nuts may be added if
desired.
Bake 1 hr at 350°.
CRANBERRY BREAD Charlotte S. Holter
2 C flour 1½ C sliced cranberries
1 C sugar 1 tsp grated orange rind
½ tsp baking powder 1 tsp salt
½ tsp baking soda
In a cup, mix ⅓ C orange juice + 2 Tbsp each of
boiling water and vegetable oil; combine with
one well beaten egg. Stir contents of the cup
into the dry ingredients until well blended.
Fold in cranberries and orange rind.
Bake at 350° for 50-60 min. in greased loaf pan.
OR, as muffins, bake at 375° for about 15 min.
Using muffin cups saves greasing muffin tins.
Cool 10 min. before removing.
**************************************
HE SHALL BLESS THY BREAD, AND THY WATER.
Matthew 4:4
**************************************
Page 5
ORANGE NUT BREAD Esther B. Bowman
1
2¾ C presifted all-purpose flour . SIFT TOGETHER.
3/4 C sugar
2¾ tsp baking powder
3/4 tsp salt
½ tsp baking soda
3/4 C chopped walnuts 2. STIR INTO ABOVE.
1 Tbsp grated orange peel
1 beaten egg 3. MIX. ADD TO
3/4 C orange juice DRY INGREDIENTS,
2 Tbsp salad oil STIRRING UNTIL
JUST MOISTENED.
Pour into greased 8½ x 4½ x 2½" loaf dish.
Bake in moderate oven (350°) 55 min or until done.
Remove from pan; cool on rack.
Wrap and store overnight.
PUMPKIN BREAD Dorothy Gartrell
2 C canned or cooked pumpkin 1 tsp baking soda
1 C salad oil 1 tsp clove powder
3 C sugar 2 tsp salt
4 Eggs, beaten 1 tsp cinnamon
3¾ C flour 1 tsp nutmeg
1 tsp baking powder
Mix ingredients and pour into two greased bread
pans. Bake 1 hr at 350° or until done. Makes
two loaves.
Page 6
PUMPKIN BREAD Johanna Remsberg
2 C pumpkin 3½ C flour
3 C sugar 2 tsp soda
1 C oil 1½ tsp salt
2/3 C water 1 tsp cinnamon
4 eggs 1 tsp nutmeg
½ tsp ginger
1. Heat oven to 350°.
2. Grease and flour bottoms only of two 9x5 or
8x4" loaf pans.
3. In large bowl mix pumpkin, sugar, oil, water,
and eggs. Beat 1 min. at medium speed.
4. Add remaining ingredients; blend at low speed
until moistened. Beat 1 min at medium speed.
5. Pour batter into pans.
6. Bake at 350° for 60-75 min or until toothpick
inserted in center comes out clean.
7. Cool 5 min; remove from pans. Cool completely.
RHUBARB BREAD Nancy Beckmann
2 3/4 C flour ½ C cooking oil
1¾ C packed brown sugar 1 tsp vanilla
1 tsp salt 1 C finely chopped fresh
1 tsp baking soda or frozen rhubarb,
1 egg thawed and drained
1 C buttermilk 2 Tbsp flour
2-3 tsp butter
2-3 tsp granulated sugar)- Per Loaf Pan
In large mixing bowl stir together the 2 3/4 C
flour, brown sugar, baking soda, and salt. In
mixing bowl combine egg, buttermilk, cooking
oil and vanilla. Stir into dry ingredients, mix
well. Toss rhubarb with 2 Tbsp flour. Fold
rhubarb into batter. Pour in 2 greased loaf pans.
(4 if small pans) Dot each loaf with 2-3 tsp butter
and sprinkle each with 2-3 tsp sugar. Bake at 350°
until done (40-50 min). Cool in pans for 10 min.
Remove to wire rack.
Page 7
CALIFORNIA WALNUT BREAD Trudy Hildebrand
3 C sifted all-purpose flour 1 egg, beaten
1 C granulated sugar ½ C soft shortening
4 tsp baking powder 1½ C milk
1½ tsp salt 1 tsp vanilla
1½ C coarsely chopped,
toasted Diamond Walnuts,
divided into 1¼ C & ¼ C.
Resift flour with sugar, baking powder and salt
into mixing bowl. Stir in 1¼ C of the walnuts.
Add egg, shortening, milk, and vanilla. Mix
just until ingredients are blended. Turn into
greased and floured loaf pan, 9x5x3. Sprinkle
remaining ¼ C walnuts over top. Bake at 350°
for 60-70 min. Let stand in loaf pan 10 min;
then turn out onto wire rack to cool. Makes
1 large loaf.
JEAN'S ZUCCHINNI BREAD Elizabeth Carter
Beat 3 eggs until well blended.
Add 1 C salad oil
2 C sugar
2 tsp vanilla
Beat until thick.
Stir in 2 C peeled grated zucchinni and
1 can (8¾ oz) crushed pineapple.
Combine: 3 C unsifted flour
2 tsp soda
1 tsp salt
½ tsp baking powder
1½ tsp cinnamon
3/4 tsp nutmeg
1 C walnuts or pecans, chopped
1 C currants or raisins, chopped
Stir all dry ingredients into batter. Bake in
greased loaf pans, one hour at 350°.
Page 8
CHURCH'S OLD-FASHIONED DOUGHNUTS
2 C milk 4 pkg dry yeast --
1½ C sugar dissolved in 1 C warm
½ C butter or margarine water
3 tsp salt 5 eggs (beaten)
12 C flour
Heat milk and margarine till warm. Combine milk
mixture, yeast mixture and beaten eggs. Add
sugar and salt. Then add enough flour to make
a sticky dough. No kneading necessary. Let rise
until double in volume. Roll, cut, let rise, fry
in deep fat. Drain on brown paper or paper towels.
Sprinkle with powdered sugar.
DONUTS Lynn Zecher
Mix: 4 pkg dry yeast
1 C warm water
1 Tbsp sugar
Add alternately: 5 lb Potadoh Flour *
4 C warm water
Form a ball in a large greased bowl and let rise
for 1 hour. Turn on a floured board and cut into
donuts. Let stand for 1 hour. Drop into
deep, hot, frying oil until golden brown. Glaze
or sugar. Makes about 8 doz.
* Potadoh Flour can be purchased at
Hoffman's Mill in Boonsboro.
Page 9
DOUGHNUTS Dorothy Fink
1 C hot mashed potatoes 3 eggs, beaten
1 C sugar 1 tsp salt
½ C butter or lard 1 big cake Red Star
2 C milk Yeast
7½-8 C flour
Heat milk and butter to lukewarm. Dissolve
yeast in warm milk mixture. Combine HOT mashed
potatoes, sugar, salt, eggs, and milk mixture.
Add flour to make soft dough. Knead well. Let
rise, knead again. Let rise, roll out and cut.
Let rise again. Fry in deep, hot fat.
RAISED POTATO DOUGHNUTS Oneida Coblentz
1 C milk ½ C lukewarm water
½ C fat 1 egg, beaten
3/4 C sugar ½ C mashed potatoes
2 tsp salt moistened with ½ C water
1 Cake of Yeast 6½ C flour (sifted)
Scald milk, add fat, sugar, and salt. When cool,
add yeast softened in ¼ C of water and 1 tsp sugar.
Add beaten egg and potatoes. Beat in flour until
mixture is very stiff and leaves side of bowl.
Let rise until triple in bulk. Roll out ½"
thick. Cut, let stand 1 hour. Fry in hot fat.
Page 10
AUNT MYRA'S BEST KINKLINGS Peggy Remsberg
2 C milk (lukewarm) 2 eggs
½ C sugar ½ C lard or shortening
2 packs dry yeast 7-7¾ C all-purpose flour
2 tsp salt
Beat together on electric beater the eggs, the
sugar and shortening. Gradually shake in dry
yeast. Add milk and flour alternately until too
thick for beater. Remove and add remaining
flour by hand. Knead a little. Keep dough as
soft as can be handled well. Let rise in warm
place until double in size. Punch down and let
rise again. Roll out and cut with doughnut
cutter or into other shapes. (Make a center
hole or slit in kinkling to enable it to fry
from center.) Fry in hot lard or oil until
lightly browned. Drain and sugar.
_________________________________________________________
SARAH'S QUICK ROLLS Sarah Holter
Mix: 1½ C flour ½ tsp salt
3 Tbsp sugar 2 pkg dry yeast
Combine and heat to very warm (120°-130°):
1 C milk
½ C water
½ C butter (does not need to melt)
Combine milk mixture and dry ingredients. Beat
2 min on medium high speed.
Add: ½ C flour. Beat 2 additional min.
If you have dough hooks on your mixer, change to
them. If not, add following by hand: 2-2½ C flour
(enough to make soft dough but not sticky).
Knead with dough hooks for 3 min or by hand for
5 min. Place in greased bowl. Let rise till double
(about 20 min). Shape and place in greased sheet
cake pan. Let rise till double (20 min). Bake at
425° for 12 min. Makes 2½ doz.
Page 11
IRON GATE INN BUTTERSCOTCH ROLLS Margaret Wyand
2¾ C milk ½ C butter or Crisco
2 yeast cakes 2 eggs, beaten
¾ C sugar (heavy) about 7 C flour
2¾ tsp salt
Scald milk and melt shortening in it as it cools.
Mix sugar and yeast until it liquifies. When
milk is lukewarm, add to yeast and sugar. Add
beaten eggs and beat in flour and salt until
you have a soft dough. Sprinkle with flour and
pat into a ball in mixing bowl. Cover and set
in refrigerator until 3 hours before needed.
Grease muffin tins heavily with Crisco. For
every dozen rolls, mix 1 C brown sugar with
½ C butter and put 1 spoonful in each muffin
tin. Roll dough in oblong shape about ¼" thick.
Spread with melted butter and sprinkle with
cinnamon and little sugar. Roll into long roll
and cut into pieces 1" thick. Place in muffin
tin and let rise in warm room 2-3 hrs or double
in bulk. Bake 400° oven about 25 min. Be
careful that sugar does not burn. Before
removing from oven, have a large flat pan
ready and turn the tin over immediately onto
this. Lift and let sugar run onto the rolls.
Don't burn your fingers‛!
This recipe makes between 3-4 doz rolls and can
be kept in refrigerator several days and made
into rolls as desired.
Page 12
SUPER HONEY ROLLS Virginia D. Coblentz
2 pkg dry yeast
1 C warm water (105-115°)
about 3 3/4 to 4 C all-purpose flour (divided
into 2½ C and 1½ C)
1 tsp salt
½ C butter or margarine, melted
1 egg; beaten
3 Tbsp honey
2 Tbsp butter or margarine, melted
Dissolve yeast in water in a large mixing bowl.
Combine 2½ C flour and salt; add to yeast mixture,
stirring well. Add ½ C butter, egg, and honey;
stir well. Add enough flour to form a stiff
dough. Place in a well-greased bowl, turning to
grease top. Cover and let rise in warm place
(85°), free from drafts, until double in bulk
(about 1 hr).
Punch dough down; turn dough out on a lightly
floured surface; turn to coat with flour. Shape
into ¾" balls and place 3 balls in each cup of
well-greased muffin pans. Cover and let rise in
a warm place 20-25 min. Brush top of rolls with
2 Tbsp melted butter. Bake at 400° for 10-12
min or golden brown. Yields 2 doz rolls. Can
be made into loaves.
Page 13
STICKY BUNS-PECAN Shirley House
(You can use any Sweet Yeast Dough Recipe.
This is the Potato Roll Recipe.)
3/4 C sugar
⅓ C butter
1 C hot mashed potatoes Mix together in
1 Tbsp salt a blender or mixer
1 C scalded milk and cool to
2 eggs lukewarm.
1 yeast cake of 1½ package dry yeast
softened in ½ C warm water (use potato water.)
5-7 C flour
Let mixture rise. Punch down. Let it rise again
and shape into rolls by dividing dough in half.
Roll each part into oblong 9x18". Spread with
2-4 Tbsp softened butter or margarine. Sprinkle
with ½ C sugar and 1-2 tsp cinnamon. Roll up,
beginning with wide side. Prepare syrup by heat-
ing together ½ C butter, 1 C brown sugar and 2 Tbsp
light corn syrup. Spoon into baking pans. Cut the
roll into 1" slices and lay on syrup and 1 C
pecans divided evenly or as desired. Let rise
to double in size. Bake in preheated oven 375°
25-30 min. Invert pan at once; let syrup drip
over rolls before removing pan.
Makes about 32 rolls.
Page 14
APPLESAUCE MUFFINS Edna Alice Hoffman
½ C margarine Cream butter, gradually add
½ C sugar sugar, beating until light
2 eggs and fluffy. Add eggs, one at
3/4 C applesauce a time. Stir in applesauce.
1 3/4 C all-purpose flour Combine these three;
1 Tbsp baking powder add to creamed
½ tsp salt mixture. Stir until
moistened.
Spoon batter into lightly greased muffin pans.
Bake at 425° for 15 min.
¼ C butter, melted Remove from pans immed.
¼ C sugar Dip into butter, then
1/8 tsp ground cinnamon into mixture of sugar
and cinnamon.
BRAN MUFFINS Pat Fogle
1 15 oz box Raisin Bran 2 tsp salt
2 C sugar 4 eggs, beaten
5 C flour 1 C melted shortening
5 tsp baking soda or oil
1 qt buttermilk
Mix cereal, sugar, flour, soda, and salt in large
bowl. Add beaten eggs, shortening and buttermilk.
Fill muffin cups 2/3 full. Bake at 375° for
20-25 min. Batter can be kept in covered container
in refrigerator up to six weeks.
Page 15
BRAN MUFFINS Chuck Brandenburg
3 C All Bran Buds Cereal 2 C buttermilk
1 C boiling water 2⅔ C sifted flour
½ C Crisco or melted 2½ tsp soda
butter or margarine 2 eggs
1⅓ C sugar
Mix together. Bake at 375° for 20-25 min in
muffin tins. Dough can be kept in refrigerator
up to six weeks. Muffins freeze well. Makes
2½ doz.
__________________________________________
POLLY'S REFRIGERATOR BRAN MUFFINS Elizabeth
Carter
Sift together and set aside:
2⅔ C sifted flour
2½ tsp baking powder
1 tsp salt
Bring to a boil: 1 C water
Pour boiling water over: 1 C All-Bran. Set aside.*
Cream: ½ C shortening
Add: 1 C sugar and cream well.
Add: 2 well-beaten eggs, and mix well.
Add: 2 C buttermilk
2 C Bran Buds
Soaked All-Bran *
Add dry ingredients, mix well.
Bake as needed by filling muffin cups 2/3 full.
Bake at 400 for 20 min. Store remaining batter
in covered container in refrigerator for up to
six weeks.
Page 16
REFRIGERATOR MUFFINS Mrs. Edward F. Holter
1 C All-Bran Pour 1 C boiling water over
1 C Shredded Wheat these and let stand until
½ C shortening soft.
Then add: 1 3/4 C sugar (scant)
2 eggs, beaten 2 3/4 C sifted flour
2 C buttermilk ½ C dates (cut up)
1 tsp salt ½ C raisins
½ Tbsp baking powder
2¼ tsp soda
Mix, cover and store in refrigerator. Use as
desired. Fill greased muffin cups and bake at
400° for 20 min. This dough will keep a month
or more in the refrigerator.
STRAWBERRY MUFFINS Ruth Ann Holter
1 C sliced strawberries pinch of salt
2 C flour 1 egg
¼ C sugar 1½ C milk
2 tsp baking powder ¼ C melted butter
Sift flour, sugar, baking powder, and salt. Beat
together egg and milk. Stir into dry ingredients.
Stir butter in quickly. Fold in strawberries.
Fill muffin tins 2/3 full. Bake in preheated
425° oven for 25-30 min. Sprinkle with powdered
sugar and serve hot.
Page 17
STANDARD WAFFLES Diana Corl
1½ C flour 1½ C milk
3 tsp baking powder 2 eggs
1 tsp salt 4 Tbsp melted butter
1 Tbsp sugar
Mix and sift dry ingredients. Separate eggs;
beat yolks until lemon colored. Then stir in
milk and melted butter. Beat up white of eggs.
Fold in last; do not beat. Then bake in waffle
iron.
BAKED FRENCH TOAST Diana Corl
6 slices day old bread ½ tsp salt
4 eggs, beaten ¼ C melted butter
1 C milk
Mix eggs, salt, milk and pour into shallow pan.
Dip bread slices in mixture, turning to allow
both sides to take up liquid. Place on well-
buttered cookie sheet and pour melted butter over
tops of slices.
Bake at 500° for about 8 min. Turn slices over
and bake 5 min more or until golden brown.
Serve with butter, syrup, cinnamon, powdered sugar.
Page 18
APPLE CAKE Johanna Remsberg
5 apples, sliced )
1 Tbsp cinnamon ) - Mix and set aside.
½ C sugar )
3 C flour ½ tsp salt
2 ½ C sugar ⅓ C orange juice
4 eggs 1 C shortening
2 ½ tsp vanilla 5 tsp baking powder
Cream shortening, sugar, eggs. Add orange juice
and vanilla. Beat in dry ingredients. Layer
mixture, alternating with apples, in greased and
floured tube pan. Bake at 350° for 1 ½ hrs.
APPLE POUND CAKE Virginia D. Coblentz
1 ½ C corn oil 1 tsp salt
2 C sugar ½ tsp ground cinnamon
3 eggs ½ tsp ground nutmeg
2 tsp vanilla 2 C finely chopped, peeled
3 C all-purpose flour apples
1 tsp soda 1 C chopped pecans
½ C golden raisins
Beat oil, sugar, eggs and vanilla until well
blended. Combine dry ingredients and add to
sugar mixture, beating well. Stir in apples,
nuts, and raisins. Spoon batter into a greased
and floured 10" tube pan or Bundt pan, but grease
and flour well. Bake at 325° for 1 hr and 15 min.
or until done when tested. Let cool in pan 10 min
before removing from pan. If you desire, prick
top of cake with fork and drizzle on Apple Cider
Glaze. This really makes it moist and good!
Page 19
APPLE CIDER GLAZE Virginia D. Coblentz
½ C apple cider or apple juice
½ C applejack
½ C firmly packed brown sugar
2 Tbsp butter
Combine all ingredients in a small saucepan and
bring to boil, stirring until sugar is
dissolved. Yield about 1 cup.
FRESH APPLE CAKE Virginia D. Coblentz
3 C chopped raw apples 1 tsp soda
1 ½ C all vegetable cooking oil
2 tsp baking powder
2 C sugar 1 tsp vanilla
3 eggs 1 C chopped black
2 ⅔ C sifted all-purpose flour walnuts or pecans
1 tsp salt
Peel apples and chop; set aside. Pour all veget-
able cooking oil into large mixing bowl, add sugar
and eggs and beat well. Sift flour with salt,
soda, baking powder. Gradually add flour to
creamed mixture, add vanilla and fold in apples
and nuts.
This cake can be baked in a 10" tube pan or a
13x9x3" pan. Grease pan well, bake at 350° for
1 hr or until done.
GLAZE Virginia D. Coblentz
1 ½ C powdered sugar 2 tsp vanilla
3 Tbsp water
Mix and drizzle over cake and down sides of tube
pan.
Page 20
AUNT CLARA FEET'S CAKE Mary E. Leatherman
4 eggs 3 C flour
2 C sugar 1 tsp vanilla
1 C butter 1 C milk
3 tsp baking powder
Cream sugar and butter. Add eggs, beating well.
Stir in dry ingredients and milk alternately.
Put in greased and floured layer cake pans.
Bake at 350° for 25-30 min or until done.
NOTE: Over 150-year old recipe!
BLUEBERRY CAKE Karen Bare
1 C butter 2 C blueberries (coated with
2 C sugar 2 tsp each flour & sugar)
3 eggs 1 ½ tsp baking powder
3 C flour 1/8 tsp salt
½ C milk
Cream butter and sugar till light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder and salt. Add
alternately with milk. Fold in blueberries.
Bake in 10" greased tube or Bundt pan at 350°
for 70-80 min.
********************************************
FOR CAKE FLOUR - Add 1 Tbsp cornstarch to a
pound of all-purpose flour and sift three times.
********************************************
Page 21
CARAMEL CAKE Mary E. Leatherman
2 C brown or white sugar 1 tsp soda
2 eggs ½ C melted chocolate
½ C butter and lard mixed 2 heaping C flour
1 C sour milk or buttermilk ½ tsp vanilla
Beat together eggs and sugar. Add butter-lard
mixture and beat. Dissolve soda in milk. Combine
all ingredients. Pour in greased and floured pans.
Bake at 350° for 25-30 min.
Ice with caramel icing.
CHERRY FUDGE CAKE Shirley House
1 Box Duncan Hines FUDGE Cake Mix)— Mix by hand.
1 can Cherry Pie Filling
2 eggs, beaten Add. Mix well.
Bake in greased 9x13" pan about 30 min or till done.
ICING: 1 C sugar Cook one minute.
1/3 C milk Remove.
5 Tbsp butter
1 C chocolate morsels Add. Stir till
melted. Pour on
cake.
Page 22
COFFEE CAKE Doris Kelly
2 ¾ C flour 3 eggs
1 tsp baking soda 1 C sour cream
½ tsp salt 2 tsp vanilla
½ tsp baking powder 1 tsp cinnamon) Mix.
1 C sugar ½ C brown sugar)— Set
½ C margarine ½ C walnuts aside.
Sift flour, baking soda, salt and baking powder.
Cream sugar and margarine; add eggs, one at a time
while beating. Add flour mixture and sour cream
alternately to mixture. Then add vanilla and beat
well. Grease and flour angel cake pan. Pour 1/3
of batter in pan and sprinkle with part of topping
mixture. Add another 1/3 of batter and sprinkle
with rest of topping mixture. Add remainder of
batter. Bake at 375° for 45 min.
BLUEBERRY COFFEE CAKE Karen Bare
1 C butter or margarine, softened 2 eggs
1 C sugar 1 tsp vanilla
2 C all-purpose flour 1 tsp baking powder
1 (8 oz) carton commercial sour cream
1 tsp baking soda 1 (21 oz) can blueberry pie filling
Cream butter; gradually add sugar, beating until
light and fluffy. Add eggs, one at a time,
beating well after each addition; stir in sour
cream and vanilla. Combine dry ingredients;
gradually add to creamed mixture, beating well
after each addition. Spread half of batter in
greased 13x9x2" pan; spread with pie filling, top
with remaining batter, and sprinkle with topping.
TOPPING: ¼ C all-purpose flour Combine first
¼ C sugar three. Cut in
¾ C chopped pecans butter until
3 Tbsp butter like coarse
meal.
Bake at 375° for 40 min.
Page 23
MORNING GLORY COFFEE CAKE Bunny Cramer
½ C butter or margarine 1 tsp salt
2/3 C sugar 1 C milk
1 Egg ¾/4 C quick or old
1 tsp vanilla fashioned oats, uncooked
1½ C flour ½ C seedless raisins
1½ tsp baking powder
Beat together butter and sugar until light and
fluffy. Add egg and vanilla. Mix until well
blended. Sift together flour, baking powder
and salt; add to creamed mixture alternately
with milk. Stir in oats. Pour half of batter
into a greased and floured 8" square baking pan.
Sprinkle with half of the cinnamon mixture (below)
and the raisins. Top with rest of batter and
sprinkle with remaining cinnamon mixture. Bake
in preheated 350° oven for 40-45 min.
CINNAMON MIXTURE: ½ C firmly packed brown sugar
Combine. 2 Tbsp flour
Stir till 1 tsp cinnamon
crumbled. 2 Tbsp butter or margarine, melted
ORANGE KISS-ME COFFEE CAKE Judy Brandenburg
6 oz can (¾ C) frozen orange juice concentrate
(thawed)
2 C regular flour ½ C milk
1 C sugar 2 eggs
1 tsp soda 1 C raisins
½ C shortening 1/3 C walnuts
Grease and flour bottom and sides of pan.
Combine 1/2 C orange juice concentrate with
remaining ingredients in large mixer bowl. Blend
at lowest speed of mixer 30 seconds. Beat 3 min
at medium speed. Pour into pan. Spread evenly.
Bake at 350° for 40-45 min. Drizzle remaining
orange juice concentrate over warm cake. Spread
evenly. Sprinkle with topping. Best served warm.
SUGAR NUT TOPPING: 1/3 C sugar 1 tsp cinnamon
¼ C finely chopped walnuts
Page 24
CREAM CAKE (sour) Mary E. Leatherman
2 C sugar 4 scant C flour
4 eggs Flavoring, to taste
1 tsp soda
1 C real sour cream
Beat sugar and eggs until very light and fluffy.
Dissolve soda with cream, and add alternately
with flour. Add flavoring. Pour in greased and
floured cake pans. Bake at 350° for 25-30 min.
Use icing of choice.
NOTE: *200-year old recipe.*
CREAM CAKE (sweet) Cora L. Leatherman
4 eggs 2 tsp baking powder
2 C sugar 2 C flour
1 C real sweet cream 1 tsp vanilla (or to taste)
Combine eggs and sugar. Beat well. Add remaining
ingredients. Pour in greased and floured pans.
Bake at 350° for 25-30 min. Ice with Chocolate
Icing.
NOTE: *200 year-old recipe.*
BREAKFAST CRUMB CAKE Linda Cassell
½ C margarine ¾ C sugar
2 C flour 1 C orange juice
½ tsp salt 2 tsp baking powder
1 egg ¼ tsp baking soda
Mix margarine and sugar together until creamy;
then add egg and mix. Blend together all dry
ingredients in separate bowl. Gradually add
dry ingredients and orange juice. Mix until
creamy. Pour into 13x9" greased pan. Sprinkle
with TOPPING: ½ C brown sugar
1 tsp cinnamon
2 Tbsp margarine
Bake at 350° for 20-25 min.
Page 25
CHERRY CRUMB CAKE Barbara Pasike
2 C sifted flour ) Sift together into bowl.
1 C sugar )
2 tsp baking powder )
½ tsp salt )
½ C butter Cut in till crumbly.
1 egg Add; mix with fork.
*1 jar (1 lb 8 oz) cherry pie filling.*
*1 qt home canned cherries, 3 Tbsp cornstarch,
1 tsp almond extract*
Press half of crumb mixture into greased 13x9x2"
baking pan. Spoon cherry filling over first
layer. Top with remaining crumbs.
Bake at 350° for 30 min or until golden. Cool
in pan on rack. Serve warm topped with whipped
cream or ice cream. Makes 12 large servings.
NOTE: *1982 Winner Church-Cozy Dessert Contest.*
PEACH CRUMB CAKE Shirley House
1 yellow cake mix Mix together. Pour into
1 can peach or greased and floured
apple pie filling 13x9" pan.
3 eggs Sprinkle with topping.
½ tsp lemon extract
½ C nuts
TOPPING: ½ C flour
½ C sugar
½ stick butter
½ tsp lemon extract
Bake at 350° about 30 min.
Page 26
MARY'S COCONUT-BUTTER POUND CAKE Ruth Ann Holter
½ lb butter 2 ½ C flour
2 C brown sugar 2 tsp baking powder
4 eggs 1 tsp vanilla
1 C milk 1 C coconut Pecans
Cream butter, sugar, eggs. Alternately add dry
ingredients and milk. Add coconut and vanilla.
Pour mixture in 10" buttered tube pan sprinkled
generously with pecans. Bake at 350° for 1–1 ½
hours. Cool. Turn out on rack. Doesn't need icing.
Freezes well.
MOTHER'S FRESH COCONUT CAKE Evelyn Sullivan
Cream together: ½ C Crisco 3 eggs
1 ½ C sugar
Add alternately (with)
2 ¾ C flour 1 C buttermilk
1 tsp baking powder 1 tsp vanilla
dash of salt 3 drops Coconut flav.
1 scant tsp soda
Pour in greased and floured cake pans. Bake at
350° for 25-30 min.
ICING: 1 lb 10X sugar 4 drops cocoanut flavoring
1 ½ sticks oleo ¼ C evaporated milk
2 tsp vanilla
Beat till creamy. Ice cake when cool. Add fresh
cocoanut (all you can stick fast).
Page 27
DEVILS FOOD CAKE Cora L. Leatherman
2 eggs ½ C sour milk
½ C butter 1 cake of chocolate
2 C sugar OR ⅔ C cocoa
1 tsp soda 1 tsp vanilla
½ C boiling water 2 ½ C flour
Cream eggs, butter, and sugar. Beat well.
Dissolve soda in boiling water. Combine
remaining ingredients. Pour in greased and
floured pans. Bake at 350° for 25-30 min.
Ice with White or Chocolate Icing.
NOTE: 200 year-old recipe.
DEVILS FOOD CAKE Laura M. Remsberg
1 lb. dark brown sugar 2 C flour, sifted before
½ C butter OR ½ butter measuring
& ½ Spry 1 tsp soda
½ C sour milk 2 squares Bakers unsweet-
ened chocolate
½ C boiling water
Cream sugar and butter. Add eggs, beat well.
Add milk and 1 C flour. Dissolve soda and
chocolate in boiling water. Beat into batter
with remaining flour. Bake in 3 medium greased
and floured round pans at 375° for 20-30 min.
ICING: 1 lb light brown sugar
2 squares Bakers unsweetened chocolate
2/3 C sweet cream
Boil together until mixture drops thick from
spoon. Remove from heat. Add butter the size
of a walnut and 1 tsp vanilla. Beat until
creamy. Spread on top and sides of cake
quickly.
Page 28
DUMB CAKE Shirley Keller
2 eggs 1 can (13 or 14 oz) crushed
2 C sugar pineapple
2 C flour 1 C pecans or walnuts, chopped
2 tsp baking soda
1 C coconut OR ½ C coconut and ½ grated carrots
Beat eggs and sugar together lightly. Add unsifted
flour and all other ingredients, including juice
from pineapple. Grease 9x13" cake pan. DO NOT
FLOUR IT. Bake at 350° for 45 min.
FROSTING: 3 oz cream cheese, ½ lb butter - Cream together.
½ C powdered sugar, 2 tsp vanilla - Add.
FAMOUS SCRIPTURE CAKE
4 ½ C I Kings 4:22; flour
2 C Jeremiah 6:20; sugar
6 Jeremiah 17:11; eggs
1 pinch Leviticus 2:13; salt
2 C Judges 4:19; milk
2 Tbsp I Samuel 14:25; honey
2 C I Samuel 30:12; raisins
2 C Nahum 3:12; figs
2 tsp Amos 4:5; baking powder
1 C Numbers 17:8; almonds
II Chronicles 9:9; spices
½ tsp cloves 1 tsp nutmeg
1 tsp cinnamon 1 tsp vanilla
Follow Solomon's prescription for making cake -
Proverbs 23:14. Bake in 2 greased bread pans
(5x9x3) at 325° for about 1 ½ hrs.
Page 29
GERMAN BUNDT CAKE Diana Corl
1 C butter or margarine 4 egg whites
1 C granulated sugar 3 C flour sifted
1 C powdered sugar 3 times
4 egg yolks 2 tsp baking powder
1 tsp vanilla extract pinch salt
1 tsp almond extract 1 C milk
Cream butter; sift 2 sugars together, add gradually
to butter. Add unbeaten egg yolks, one at a time,
beat until smooth. Mix in extracts. Sift flour,
measure. Sift together with baking powder and
salt 3 times. Starting with flour and ending with
flour, add flour and milk alternately to batter.
Fold in stiffly beaten egg whites. Grease cake
mold well. Put large dabs of butter along creases
of mold, embedding almond in each mold dab. Pour
batter into mold and bake for 1 ½ hrs at 350°.
When baked, let stand 15 min. before turning out
of pan. When completely cool, dust top with
powdered sugar.
LEAF DALE CAKE Mary E. Leatherman
1 C butter 2 heaping tsp baking powder
2 C sugar 6 egg whites, beaten until stiff
1 C milk 1 tsp lemon flavoring
3 C flour
Beat butter and sugar. Add milk and flour/baking
powder mixture alternately. Fold in egg whites
and lemon flavoring. Bake in greased and floured
layer cake pans at 350° for 25-30 min.
NOTE: 200 year-old recipe.
Use White Icing on next page.
Page 30
WHITE ICING for Leaf Dale Cake M.E.Leatherman
1 lb 10X sugar and enough cream to make a stiff
spreading consistency. Spread icing over bottom
layer. Top with date mixture (below). Then add
next layer and repeat. If enough icing and date
mixture, spread on sides of cake.
DATE MIXTURE: 1 C chopped dates
1 C nuts
1 C coconut
LIGHTNING PEACH CAKE (from the kitchen of Theodora)
Beat until thick: 2 eggs; 1 tsp vanilla.
Beat in a little at a time: 1 C sugar
Sift together and stir in: 1 C sifted flour
1 tsp baking powder
½ tsp salt
Heat until butter melts: ½ C hot milk
1 Tbsp butter
Stir into first mixture, beating 1 min or
until smooth.
Pour into buttered 8x8 pan. Cut peaches
(preferably fresh) into eighths and lay in rows.
Sprinkle mixture of cinnamon and sugar on top.
Bake at 375° for 25 min.
Page 31
MARBLE CAKE Mary E. Leatherman
White Part
1 C butter 5 scant C flour
1 lb white sugar 1 tsp cream of tartar
8 egg whites 1 tsp lemon flavoring
1 tsp soda
1 C sour milk
Combine butter, sugar and egg whites. Beat
well. Dissolve soda in milk. Add liquids and
dry ingredients alternately.
Brown Part
1 C butter 5 scant C flour
1 lb brown sugar 1 tsp cinnamon
yolks of 8 eggs 1 tsp cloves
1 tsp soda 1 tsp nutmeg
1 C sour milk 1 tsp cream of tartar
Combine butter, sugar and egg yolks. Beat
well. Dissolve soda in sour milk. Combine dry
ingredients. Add alternately with milk.
Drop spoons of white mixture alternately with
brown mixture in greased and floured tube pan.
Bake at 350° for 45 min.
Page 32
MEXICAN WEDDING CAKE Becky Guyton
1 C chopped pecans 1 tsp baking soda
1 can (20 oz) crushed ½ tsp salt
pineapple, undrained 2 tsp vanilla
2 C flour 2 eggs
2 C sugar
Combine all ingredients in large bowl and mix
well. Pour in greased tube pan. Bake at 350°
for 45-50 min.
ICING: 1 pkg (8 oz) cream cheese Mix together
1/3 C butter and spread
1½ C powdered sugar on cooled
2 tsp vanilla cake.
OATMEAL CAKE Shirley House
1 C oatmeal Pour over oats. Let stand for
1¾ C boiling water 20 min.
Add: 1 stick butter, melted
Mix thoroughly then add: 1 C brown sugar
2 beaten eggs
1 C granulated sugar
1 tsp vanilla
Combine and add: 1 1/3 C flour
1 C raisins
1 C nuts
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
Pour into greased and floured 9x13" pan. Bake
at 350° for 30-35 min.
TOPPING: 1 C cocoanut ½ C evaporated milk
1 C brown sugar 5 Tbsp butter
Mix and spread on cake and put under broiler for
a few minutes.
Page 33
ORANGE OATMEAL CAKE Ruth Roberson
1½ C orange juice 1 tsp vanilla
(fresh or frozen) 1 3/4 C sifted flour
1 C quick cooking oats 1 tsp baking powder
½ C margarine 1 tsp baking soda
1 C white sugar 1 tsp cinnamon
½ C brown sugar ½ tsp salt
2 eggs ½ C chopped nuts
Bring orange juice to a boiling point; pour over
oats and set aside. Cream butter and sugars; add
eggs and vanilla. Beat until blended. Sift flour,
salt, baking powder and soda, cinnamon; add
alternately with oats. Stir in nuts. Pour into
greased 13x9x2" pan. Bake at 350° for 40 min.
Remove from oven and spread with topping.
TOPPING: ½ C brown sugar Combine.
¼ C margarine
1 Tbsp orange juice
In a small pan bring to a boil and cook 1 min.,
stirring constantly. Add 1 C cocoanut and
½ C chopped nuts. Put under broiler for about
1 min.
PINEAPPLE FLUFF CAKE Ruth Roberson
1 box yellow cake mix Beat 3 min. Bake at
½ C Crisco or oil 350° for 30-35 min
4 eggs in 9x13" pan.
1 sm. can Mandarin oranges
(juice included)
TOPPING: 2 sm. cans crushed pineapple, with juice
1 sm. instant vanilla pudding
1 sm. container Cool Whip
Mix and spread on cake. Refrigerate.
Page 34
PINJA CALATA CAKE Shirley House
1 pkg vanilla instant pudding (small)
1 pkg (2 layer size) white cake mix (I use Duncan Hines)
4 eggs
¾ C water
¼ C oil
1 C flaked coconut
Blend all ingredients in large mixer bowl. Beat
4 min at medium speed of electric mixer. Pour
into two greased and floured 9" layer pans. Bake
at 350° for 25-30 min or until cake springs back
when lightly pressed. DO NOT OVERBAKE. Cool in
pan 15 min. Remove and cool on racks. Frost.
Chill. Refrigerate leftover cake.
FROSTING: 1 can (8 oz) crushed pineapple in juice
1 pkg vanilla instant pudding (small)
1/3 C dark rum
1 container (8 oz) frozen whipped topping,
thawed (Cool Whip)
Combine pineapple in juice, pudding mix and rum
in bowl. Beat until well blended. Fold in
frozen whipped topping.
PISTACHIO MARBLE CAKE Becky Guyton
1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) Jello Pistachio Instant
Pudding and Pie Filling
4 eggs
1 C water ½ tsp almond extract
½ C oil ¼ C chocolate syrup
Combine cake mix, pudding mix, eggs, water, oil,
and extract in large mixer bowl. Blend; then beat
2 min on medium speed of electric mixer. Measure
1½ C batter; stir in chocolate syrup. Spoon
batters alternately into a greased and floured
10" Bundt or tube pan. Zigzag spatula through
batter to marble. Bake at 350° for 50 min. Cool
15 min. Remove from pan and finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
Page 35
POUND CAKE Paige Kefauver
1 lb sugar 1 tsp lemon extract
1 lb butter White Icing
9 large eggs, separated 12 walnut halves (opt)
1 lb plain flour, sifted
Cream sugar and butter; add well beaten egg yolks.
Add flour gradually; fold in stiffly beaten egg
whites and lemon extract. Bake in greased tube
pan at 300° for 1 hr. Turn out. Let cool. Ice
and decorate with walnut halves.
POUND CAKE DELUXE Mrs. Howard Stup
Evelyn Sullivan's Mother
1 C butter 4 C sifted flour ) Combine
2¼ C sugar ½ tsp soda
6 eggs ½ oz almond flavoring
1 C milk 1 tsp vanilla
Cream butter and sugar until light and fluffy.
Add eggs, beating thoroughly. Add flour mixture
alternately with the milk, beating after each
addition until smooth. Stir in vanilla and almond
flavoring. Pour batter in greased and floured 9"
tube pan, which has been lined on bottom with wax
paper. Bake in slow oven (325°) for 1 hr 30 min.
WHITE ICING DELUXE
Boil for 1 min: 2 Tbsp water
4½ Tbsp sugar
Blend together: 2 1/3 C confectioners' sugar
1 egg white
½ C Crisco
Dash of salt
Very slowly add sugar syrup to blended ingredients.
Beat until spreading consistency.
Add: 1 tsp vanilla and ½ tsp almond flavoring.
Spread on "Pound Cake Deluxe."
Page 36
RAISIN CAKE Cora L. Leatherman
½ C butter 3 C flour ½ tsp allspice
1½ C sugar 1 tsp soda ½ tsp cinnamon
1 or 2 eggs 1 tsp cream of tartar ½ tsp clove
1 C milk ½ tsp nutmeg 1 C raisins, floured
Cream butter, sugar, eggs. Add milk alternately
with dry ingredients. Add floured raisins. Bake
in greased and floured sheet cake pan at 350°
for 30 min or until done.
NOTE: 200 year-old recipe!
RAISIN CAKE Mary E. Leatherman
2 C boiling water Dash of salt
1 lb raisins 1 tsp cinnamon
1 scant Tbsp soda 1 tsp clove
½ C butter & lard, mixed
1 C cold water 1 tsp nutmeg
2 C sugar 4 C flour (or ½ Whole
Wheat flour may be used.)
Pour 2 C boiling water over raisins and boil for
15 min. Take from stove and add remaining ingred-
ients. Pour into greased and floured sheet cake
pan. Bake at 350° about 30 min or until done.
Makes moist cake.
NOTE: 200 year-old recipe!
Page 37
RED VELVET CAKE Ruth Shapard
2 oz Red food coloring Mix together and
3 Tbsp cocoa (or set aside.
powdered Nestle's Quick)
½ C shortening 2½ C cake flour (sifted 3 times)
1½ C sugar 1 tsp salt
2 eggs 1 tsp vanilla
1 C buttermilk 1 Tbsp vinegar
1 tsp soda
Cream together the shortening and sugar. Add eggs
and coloring paste. Beat 10 min. Add buttermilk
slowly. Add flour, salt and vanilla. Remove
bowl from mixer. Add by hand, mixing lightly, the
vinegar and soda. Spoon into three 8" greased and
floured layer pans. Bake at 350° for 30-35 min.
RED VELVET CAKE ICING: ½ lb butter (1 stick)
½ C Crisco
Cream well. 1 C sugar
Add 1 Tbsp at a time. 3 Tbsp flour
2 tsp vanilla
1 C milk
Blend in. Beat 12 min with mixer.
RED VELVET CAKE Lynn Zecher
1½ C sugar 2 oz Red coloring
1 C shortening 2 Tbsp cocoa
1 tsp vanilla 2½ C cake flour
2 eggs 1 C buttermilk
1 tsp soda
1 Tbsp vinegar
Cream sugar, shortening, and vanilla. Add eggs
one at a time, beating well. Make a paste of
coloring and cocoa. Add to the above. Add flour
alternately with buttermilk. Beat well 3 min.
Combine vinegar and soda; add at once. Bake in
greased and floured layer cake pans at 350° for
30 min. Ice with Red Velvet Icing.
Page 38
RHUBARB UPSIDE-DOWN CAKE Dorothy Fink
5 C rhubarb (cut in small pieces)
1 C sugar
1 pkg (3 oz) raspberry gelatin
3 C miniature marshmallows
1 pkg (18 oz) white cake mix
Grease 9x13" pan. Arrange rhubarb pieces in it.
Sprinkle with sugar and gelatin. Top with marsh-
mallows. Prepare cake mix as directed on package.
Spread batter on top of marshmallows. Bake at *
350° for 55 min. Cool 5 min, then turn upside down
on serving tray. Delicious and very pretty! Can
be served with Cool Whip or Vanilla Ice Cream.
*at 325° if use glass pan.
RUM CAKE Shirley House
1 C chopped pecans or walnuts ½ C Wesson Oil
1 pkg (18½ oz) yellow cake mix
1 3/4 oz pkg instant vanilla pudding mix
4 eggs ½ C cold water (or
½ C dark rum (80 proof) ¼ cold water & ¼ rum)
Preheat oven to 325°. Grease and flour 10" tube
pan or 12 cup bundt pan. Sprinkle nuts over bottom
of pan. Mix all cake ingredients together. Pour
over nuts. Bake 1 hr. Cool. Invert on serving
plate. Prick top.
GLAZE: ¼ lb butter 1 C granulated sugar
¼ C water ½ C dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar.
Boil 5 min, stirring constantly. Remove from heat.
Stir in rum. Drizzle and smooth glaze evenly over
top and sides of cake. Allow cake to absorb glaze.
Repeat until glaze is used up.
Page 39
SIX HUNDRED DOLLAR SPICE CAKE Kathy Martin
Measure into 2⅔ C cake flour ¾ tsp cloves
sifter: 1 tsp baking powder ½ tsp nutmeg
1 tsp soda 1 C sugar
¾ tsp salt ¾ tsp cinnamon
Measure into ½ C Crisco
mixing bowl: 2/3 C brown sugar, packed
Add: 2 eggs
Measure into sour milk or buttermilk
small bowl: (With margarine or butter, use 1 C plus 2 Tbsp
sour milk. With Crisco or any other shortening,
use 1½ C sour milk.)
Combine mixtures and pour into three greased and
floured round cake pans. Bake at 375° for 25 min.
Ice with Caramel Icing.
CARAMEL ICING: 2 C brown sugar 3 Tbsp butter
1 C milk or cream 1 tsp vanilla
Boil sugar and liquid until syrup forms soft ball
when dropped in cold water. Add butter; remove
and cool. Add vanilla and beat until thick and
creamy. If too hard, thin icing with a little
hot cream. Spread on cake.
SPONGE CAKE Mary E. Leatherman
1 lb sugar 1 lb flour
10 eggs 1 tsp lemon flavoring
Beat sugar and eggs until real light. DON'T
UNDERBEAT. Add flavoring. Take from flour with
your fingers and thumb as much as you can hold,
four times, mixing after each time. Flour tube
pan BUT DO NOT GREASE. Bake at 375° about
25-30 min.
NOTE: Over 200 years old!
Page 40
FRESH ORANGE SPONGE CAKE Janice Beachley
6 eggs * 1½ C sugar
1 3/4 C sifted flour 6 Tbsp orange juice
¼ tsp salt 1 Tbsp grated orange peel
*Separate eggs. Place whites in large bowl and
yolks in small bowl. Let whites warm to room
temperature, at least 1 hr.
Sift flour with salt. Beat egg whites until foamy.
Gradually beat in ½ C sugar. Continue beating
until soft peaks. Set aside.
With same beaters, high speed, beat yolks until
thick and lemon colored. Gradually beat in sugar
(remaining 1 C) until mixture is smooth. Add
orange juice and peel. At low speed, beat in
flour mixture about 1 min. Fold yolk mixture
into whites. Pour into ungreased 10" tube pan.
Bake at 350° for 35 min or until cake tester comes
out clean. Invert pan over neck of bottle until cool.
SPONGE GINGER BREAD CAKE Mary E. Leatherman
1 C sugar 1 C sour milk, dissolve
½ C butter or 1 tsp soda
shortening 3 C flour
2 eggs 1 Tbsp ginger
1 C New Orleans
Baking molasses
Cream sugar and shortening. Add eggs; cream well.
Add molasses; stir well. Add sour milk/soda. Add
flour and ginger; mix well. Pour into greased and
floured sheet cake pan. Bake at 350° for 30 min
or until done.
NOTE: Over 200 years old!
Page 41
HOT MILK SPONGE CAKE Kathryn Holter
4 eggs
2 C granulated sugar
2 C sifted cake flour
1 tsp baking powder
½ tsp salt
1 C hot milk and 1 tsp vanilla
Beat eggs until light and lemon colored.
Gradually add sugar and continue beating. Sift
flour, baking powder and salt together. Fold
into egg mixture. Heat milk/vanilla to hot (not
scalding) and add at once, last of all. Stir
with slotted spoon quickly and blend well. Keep
stirring as batter is poured into large greased
sheet cake pan or two 9" layer cake pans.
Bake at 325° for 25-30 min.
MOTHER'S SPONGE CAKE Margaret Wyand
Beat 1 min: 4 eggs
Add; beat 5 min: 1½ C granulated sugar
Mix - 1½ C flour ¼ tsp salt
add: 2 tsp baking powder 1 tsp vanilla extract
Add last: ½ C hot milk
Pour into 2 buttered 9" round pans. Bake at 350°
for 25 min. Cool and spread with whipped cream
and sugared strawberries or any other fruit.
Page 42
WACKY CAKE Christina Wiles
Mix: 3 C flour Add: 2/3 C Crisco oil
2 C sugar 2 Tbsp vinegar
6 Tbsp cocoa 2 tsp vanilla
2 tsp soda 2 C cold water
1 tsp salt
Beat mixture about 1 min. Pour into greased
and floured pan. Bake at 350° for 35-40 min.
Let cake cool about 10 min, then cover with foil.
This will make it stay very moist.
WALNUT CAKE * Mary E. Leatherman
4 eggs 1 tsp cream of tartar
2 C sugar 3 tsp cinnamon
1 C sour cream 4 C flour
3 Tbsp real cream 1 C nuts (floured)
1 tsp soda dissolved in cream
Combine sugar and eggs. Beat well. Add liquids
and dry ingredients alternately. Bake in greased
and floured tube pan at 350° for 30-60 min. In
layer pans, bake at 350° for 25-30 min.
Ice with Caramel Icing.
* Grandmother Feet's
NOTE: Over 200 years old!
WHITE OR YELLOW CAKE Cora L. Leatherman
3 C flour ½ C shortening
3 tsp baking powder 6 egg whites, beaten stiff
2 C sugar flavor to taste
1 C milk
Combine all ingredients and fold in beaten egg
whites. Pour into greased and floured pans.
Bake at 350° for 25-30 min.
NOTE: For yellow cake, just add egg yolks but
decrease shortening to 1/3 Cup.
Over 200 years old!
Page 43
ICINGS
CARAMEL: Dorothy Fink
½ C butter
1 C brown sugar ) Boil 1 min.
½ C milk
Add: 2 C or 2¾ C 10X sugar Mix well.
1 tsp vanilla Spread on cake.
CHOCOLATE: Sarah Holter
4 sq chocolate
Melt in ½ C milk
top of 1 C sugar
double 1 large lump butter
boiler.
Beat in: 1 C 10X sugar or more as needed
1 tsp vanilla
Spread on cake.
CREAMY CHOCOLATE: Elizabeth Carter
½ C vegetable shortening, melted in saucepan.
Remove from heat and add: ½ C cocoa
¼ tsp salt
1/3 C milk
1½ tsp vanilla
Place 1 lb confectioners sugar in mixer bowl.
Add cocoa mixture and beat at medium speed
until creamy. Add 1 Tbsp milk if frosting is
too thick. Spread on cake.
GRANDMAMA'S CHOCOLATE: Sarah Holter
Boil until 1 3/4 C brown sugar
threads.
¼ C white sugar
1½ cake chocolate ½ C milk
Remove from heat; add 1 Tbsp butter or peanut
butter and 1 tsp vanilla. Beat until thickened.
Handle quick. Spread on cake.
Page 44
ABC COOKIES Eleanor Bidle
1 C all-purpose flour 1 egg
1½ tsp cinnamon 1 tsp vanilla
1 tsp baking powder 2/3-4 C quick or old-fashioned
3/4 tsp salt oats, uncooked
1 C butter or margarine 2 C shredded carrots
1 C firmly packed brown 1 C chopped nuts
sugar
Heat oven to 350°. Grease cookie sheet. In small
bowl combine flour, cinnamon, baking powder, and
salt. In large bowl, beat together butter and
sugar until light and fluffy. Blend in egg and
vanilla. Add dry ingredients; mix well and stir
in oats, carrots, and nuts. Drop by rounded
tablespoon onto cookie sheet. Bake 15-17 min.
Cool and store in loosely covered container.
Makes 5 doz.
NOTE: There is Vitamin A in the carrots and
Vitamin B in the quick or old-fashioned oats.
By the way, whole-grain oats also contain
Vitamin E, 9 minerals and are a good source
of fiber in the diet. They are as easy as
ABC to mix and provide lots of vitamins.
APPLE, OAT AND SESAME COOKIES Eleanor Bidle
1½ C rolled oats 1 C finely chopped apples
3/4 C flour (Golden Delicious)
3/4 C whole-wheat flour ½ C honey
¼ C sesame seeds ½ C oil
¼ C packed brown sugar 1 egg
1½ tsp baking powder 1/3 C milk
1½ tsp cinnamon
¼ tsp salt
Combine first 8 ingredients. Stir in apples.
Combine other ingredients and add to the apple
mixture. Drop by teaspoon on ungreased cookie
sheet. Bake at 375° for 10-12 min.
Page 45
AUNT LAURA'S DUTCH COOKIES Angela R. Smith
1 C New Orleans molasses 1½ C raisins
3/4 C brown sugar 1¾ C currants
½ C butter ¼ C chopped English
½ C lard walnuts
1 egg 2½ C flour )
2 tsp cinnamon 1½ tsp soda )-combined
½ tsp cloves
3/4 tsp nutmeg
Combine all ingredients and bake on greased cookie
sheet at 375° for 8-10 min.
BABE RUTH BARS Julie Cutsail
6 C cornflakes 1 C brown sugar
1 C spanish nuts 1 C white sugar
1 C light syrup 1 C peanut butter
1 large Hershey bar
Put cornflakes and nuts into large bowl. Combine
in sauce pan and heat until dissolved: the syrup,
brown and white sugar. Remove from heat and stir
in the peanut butter. Pour over the mixture of
cornflakes and nuts. Mix well. Pat into 9x13"
lightly greased pan. Break large Hershey bar into
pieces and lay on top. Bake at 200-225° until
chocolate is melted. Remove from oven and spread
chocolate evenly. Cut into bars while still warm.
BAR COOKIES Jason Hooks
In greased pan, layer: 24 Graham Crackers, crushed
1 pkg chocolate chips
1 can Eagle Brand milk
1 C mixed nuts or pecans
Bake at 300° for 30 min.
Page 46
BROWNIE MIX Randy Holter
4 C flour 2½ C cocoa
4 tsp baking powder 2 C shortening
4 tsp salt
8 C sugar (less if desired)
Sift together dry ingredients. Cut in shortening
thoroughly. Place mix in tightly covered plastic
container and store in cool place.
To make brownies:
Beat with fork: 3 eggs
1½ tsp vanilla
Add by hand: 3 C brownie mix. (It will be lumpy.)
If desired, add 1 C chopped nuts. Bake in greased
9x12" pan at 350° for 20 min.
BROWNIES Susan Keller
Cream together with spoon:
½ C melted shortening (Crisco)
2 C sugar
2 tsp vanilla
Add: 4 eggs ½ tsp salt
¾ C cocoa ½ tsp baking powder
¾ C flour
Stir together. Grease and flour sheet cake pan.
Bake at 350° for exactly 25 min. Cool and then cut.
Page 47
BUTTERSCOTCH CHEESECAKE BARS Becky Guyton
1 pkg (12 oz) butterscotch morsels
1/3 C margarine
2 C Graham Cracker crumbs
1 C chopped nuts
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) Eagle Brand sweetened condensed milk
(not evaporated)
1 tsp vanilla
1 egg
Preheat oven to 350° (325° for glass dish). In
medium saucepan, melt morsels and margarine; stir
in crumbs and nuts. Press half the mixture firmly
onto bottom of greased 13x9" pan. In large mixer
bowl, beat cheese until fluffy; beat in Eagle Brand,
vanilla and egg. Mix well. Pour into prepared pan;
top with remaining crumb mixture. Bake 25-30 min
or until toothpick inserted near center comes out
clean. Cool to room temperature; chill before cutting
into bars. Refrigerate leftovers.
BY CRACKY BARS Bunny Cramer
1 3/4 C flour 2 eggs
½ tsp salt 1 tsp vanilla extract
¼ tsp soda 1 sq. chocolate, melted
3/4 C butter, softened 3/4 C walnuts, chopped
1 C sugar 15 single Graham Crackers
1/3 C milk 1 pkg (6 oz) chocolate chips
In large mixer bowl combine all ingredients except
chocolate, walnuts, crackers and chocolate chips.
Blend well.
To half of dough, in another bowl, add melted choco-
late and nuts. Spread in greased 13x9" pan. Arrange
crackers over dough. Add chocolate chips to remaining
dough. Drop by tablespoon over crackers and spread
to cover. Bake at 375° for 25-30 min. Cool and cut.
Page 48
CHOCO PEANUT BUTTER SQUARES Mary & Ruth Beckmann
2 ¾ C flour 1 C milk
2 C packed brown sugar 3 eggs
1 tsp baking powder 1 tsp vanilla
½ tsp baking soda 1 pkg (6 oz) semi-sweet choc. bits
1 C peanut butter (chunky is best)
½ C butter or margarine, softened
In large mixer bowl stir flour, brown sugar, baking
powder and soda. Add peanut butter and butter;
blend at low speed of electric mixer till crumbly.
Remove 1 C of the crumb mixture and set aside. To
remaining crumbs in bowl add milk, eggs, and vanilla.
Blend at low speed till moistened; beat 3 min at medium
speed. Pour batter into ungreased 9x13" pan.
Sprinkle chocolate pieces over batter. Sprinkle
reserved crumbs over top. Bake at 350° for 40-45 min
or until done. Cool and cut into squares to serve.
CHOCOLATE CHIP COOKIES Shirley Keller
1/3 C soft shortening
1/3 C butter
½ C granulated sugar
½ C brown sugar (packed)
1 egg
1 tsp vanilla
1 ½ C all-purpose flour Stir together in another
½ tsp soda bowl, then mix with the
½ tsp salt shortening mixture.
½ C chopped walnuts Thoroughly work in.
1 pkg (6 oz) semi-sweet choc. pieces (1 C)
Drop dough by rounded teaspoonfuls 2" apart on
ungreased baking sheet. Bake at 375° for 8-10 min
or until lightly browned but still soft. Cool on
wire rack. Makes 4-5 doz.
Page 49
CHOCOLATE CHIP MINT MERINGUES Elizabeth Poole
Remsberg
2 egg whites 3/4 C sugar
pinch of salt 6 oz chocolate chips
½ tsp cream of tartar 2 tsp mint flavoring
Preheat oven at 375º for 15 min.
Mix egg whites, salt and cream of tartar. Beat until
stiff. Add sugar slowly. Add mint and fold in chips.
Drop by teaspoonfuls on wax paper. Put cookies in
oven and turn off heat. Leave in oven overnight.
CHOCOLATE PEANUT BUTTER PIZZA Nancy Bixler
½ C sugar 1 egg
½ C packed brown sugar 1½ C flour
½ C softened margarine 2 C miniature marshmallows
½ C peanut butter 6 oz chocolate chips
½ tsp vanilla
Heat oven to 375º. In large bowl combine sugars,
margarine, peanut butter, vanilla and eggs. Blend
well. Stir in flour. Press dough evenly over
bottom of 12" or 14" greased pizza pan, forming
rim along edge. Bake for 10 min. Sprinkle with
marshmallows and chocolate chips. Continue to bake
for 5-8 min. or until marshmallows are lightly
browned. Cool, then cut into wedges. Store in
tightly covered container.
CHOCOLATE SNAPS Mary E. Leatherman
½ cake of chocolate, melted
2 C sugar 3 tsp baking powder
4½ C flour 3 eggs
½ C butter 3 tsp vanilla
Combine all ingredients. Drop on greased and
floured cookie sheet. Bake at 400º for 10 min.
NOTE: 200-year old recipe!
Page 50
CHOCOLATE SQUARES Margaret Wyand
½ C butter 2 C Graham Cracker crumbs
5 Tbsp granulated sugar ½ C chopped nuts
5 Tbsp cocoa 1 C coconut
1 tsp vanilla
1 egg
Place softened butter, sugar, cocoa, vanilla and
egg in bowl. Set bowl in pan of hot water and stir
until butter is melted and is consistency of a custard
Mix crumbs, coconut and nuts and add to above mixture.
Pack into ungreased 9" square pan. Spread with
following icing.
Icing: 4 Tbsp butter Cream.
3 Tbsp milk ) Combine and add to
3 Tbsp vanilla pudding)-butter.
(not instant)
Add, and spread over
2 C powdered sugar the chocolate base,
allowing to harden
a bit.
4 sq. melted semi-sweet)
chocolate )-Combine and spread
1 Tbsp butter ) evenly over top.
These are very rich and should be cut into small
1x1" squares or whatever size you choose.
CHRISTMAS COOKIES Martha Morris
Cream: 3/4 C butter
1 C sugar
1 egg yolk (reserve egg white)
Add: 1 C flour
3 oz candied cherries, red and green,
chopped
2 rings candied pineapple, 1 red and 1 green,
chopped
1 C pecans
chopped
Beat egg white until stiff and fold into above.
Bake on aluminum foil on cookie sheet at 350° for
12 min. Leave on foil until cool.
Page 51
CLIFORD TEA COOKIES Janice Beachley
2 C brown sugar 1 tsp soda
1 C shortening 3½ C flour
2 eggs, well beaten 1 C finely chopped nuts
Beat sugar and shortening until creamy. Add eggs.
Stir in flour, soda, and nuts. Shape into rolls.
Wrap in wax paper and chill overnight. Slice ¼"
thick. Bake on greased cookie sheet at 400° for
6-8 min. Makes 140 cookies.
CLUB CRACKER COOKIES Mrs. Edward F. Holter
Spread 1 pkg (44) Keebler Club Crackers on cookie
sheet, close together. Sprinkle ½ C very finely
chopped nuts over the crackers.
Boil together for 1 min: ½ C margarine
½ C butter
1/3 C sugar
Drizzle syrup over the crackers. Bake at 350°
for 10 min. Remove immediately from cookie sheet.
Dry out real good on both sides so they do not stick
together.
NOTE: These are quick to make and often used at
"teas."
COCONUT MACAROONS Ruth Flook
2 egg whites, beaten stiff
1 C granulated sugar
1 C coconut or ½ C Black Walnuts
Beat egg whites to stiff peaks. Add sugar. Fold
in coconut. Drop by teaspoonful on greased and
floured cookie sheet. Bake at 275° for about
25 min.
Page 52
COOKIE BARS Julie Cutsail
1 C sugar )
1 C light corn syrup) - Heat together. DO NOT BOIL.
1 C peanut butter Add. Mix well.
5 C Special K cereal Add.
Spread in greased sheet cake pan. Melt 1 small pkg
chocolate chips and 1 small pkg butterscotch chips
together over hot water. Spread over top. DO NOT
REFRIGERATE. Let cool; cut into squares.
CREME DE MENTHE BROWNIES Connie Cutsail
Brownie:
1 C sugar ½ tsp salt
½ C margarine, softened 1 C Hershey syrup
4 eggs 1 tsp vanilla
1 C flour
Second Layer:
½ C margarine, softened 2 C confectioners sugar
2 tsp creme de menthe
Topping:
1 C chocolate chips 6 Tbsp margarine
Mix together all ingredients for brownies. Pour
into lightly greased 9x13" pan. Bake at 350° for
30 min. Cool. Second layer: Combine all ingredients
until creamy. Spread over cooled chocolate layer.
Topping: Melt chocolate chips and margarine. Pour
over creamed layer. Let set in cool place before
cutting.
Page 53
DATE-NUT PINWHEELS Janice Beachley
Mix up one-half of a recipe of Clifford Tea Cookies
(or make the remainder as cookies, omitting the
chopped nuts)
3/4 C chopped dates 1/3 C water
1/3 C sugar ½ C chopped nuts
Combine and cook one min. Add chopped nuts and
cool. Roll out cookie dough and spread the date
mixture over dough. Roll as jelly roll. Chill
8 hrs. Slice ⅛" thick. Put on greased cookie
sheet. Bake at 400° for 10 min.
DATE PINWHEEL COOKIES Margaret Wyand
Filling:
1 lb pitted dates Cut dates in small pieces;
⅓ C granulated sugar bring to boil with sugar,
dash of salt salt and water. Simmer
⅓ C water 5 min., stirring often.
1 C chopped nuts Add nuts and cool.
Cookie dough:
½ C butter Cream butter; add
½ C brown sugar (packed) sugars, vanilla and egg.
½ C granulated sugar Beat until light. Add sifted
½ tsp vanilla dry ingredients. Chill until
1 egg firm enough to roll.
2 C sifted flour
¼ tsp soda
Halve dough; roll each half on floured waxed paper
into a 9x12" rectangle. Spread with filling; roll
up tightly from end. Wrap in paper; chill overnight.
Slice 1/8-¼" thick. Bake on lightly greased cookie
sheet at 350° for 10 min.
Page 54
EASY PECAN BARS Mary Jo Clark
½ C melted butter or oleo
2 C firmly packed light brown sugar
2 eggs
1 C flour
2 tsp baking powder
¼ tsp salt
1 tsp vanilla
1 C chopped pecans
powdered sugar
Combine butter and sugar; beat with electric
mixer until well blended. Add eggs, mixing well.
Combine flour, baking powder and salt; add to
sugar mixture and mix well. Stir in vanilla and
pecans. Spoon into greased and floured 9x13" pan.
Bake at 350° for 25 min. Sprinkle immediately
with powdered sugar. Let cool completely and cut
into 2" squares.
FROSTED PUMPKIN BARS OR CAKE Shirley Keller
4 eggs, beaten 2 tsp cinnamon
1 C salad oil 1 tsp soda
2 C sugar 1 tsp baking powder
1 C pumpkin 2 C flour
½ tsp salt 1 C raisins and/or nuts
Combine all ingredients. Stir well and pour into
greased and floured cake pan (for cake) OR pour
in large greased and floured jelly roll pan (for
bars). Bake at 350° for 55-60 min FOR CAKE and
at 350° for 20-25 min FOR BARS.
Frosting: 3 oz cream cheese
6 Tbsp butter or margarine
1 tsp vanilla
1 tsp milk
3/4 lb 10X sugar
Page 55
FRUIT COOKIES Angela R. Smith
4 eggs, beaten 3/8 oz dates, chopped
1 C sugar 2 C candied pineapple,chopped
1 C flour 2 C candied cherries, chopped
2 tsp baking powder 1 C flour
4 C whole pecans
Combine all and drop on greased cookie sheet.
Bake at 300° for 15-20 min.
FRUIT COOKIES Mary E. Leatherman
2 C sugar 1 tsp soda
½ C butter-lard mixture 2 tsp cinnamon
1 C sour cream 1 C raisins or mixed fruit
2 eggs flour to make very stiff
Cream butter and sugar. Beat in eggs. Alternately
add sour cream and dry ingredients. Drop on greased
and floured cookie sheet. Bake at 350° for 10-12 min.
NOTE: 150-year old recipe!
GOOEY BUTTER BARS Shirley House
1 box yellow cake mix Mix by hand and
2 eggs spread in greased and
1 stick butter, melted floured 13x9x2" pan.
Topping: 8 oz cream cheese Blend together with
1 lb powdered sugar mixer. Pour over
minus ½ C for top batter in pan.
2 eggs
Bake at 350° for 30-35 min. Sprinkle with sifted
confectioners sugar. Let cool well. Cut into
squares. Very rich. Freezes well.
Page 56
GUM DROP COOKIES Miss Angie Ryan, 1937
Submitted by Sarah L. Remsberg
4 eggs 2 C Gold Medal flour
2 C light brown sugar ¼ tsp salt
1 tsp vanilla ½ C chopped English walnuts
1 C finely cut fruit gum drops
(no licorice)
Beat eggs until thick and light; add sugar gradually
(measurements packed freely and free of lumps). Add
flavoring. Beat until thick and fluffy. Add flour
and salt mixed with walnuts and gumdrops. Blend well.
Spread dough 3/4" thick in greased baking pan 9x12x2".
Bake at 350° until browned. Remove from oven and
cool. The cookies may be spread with orange icing
while warm (not hot). Let stand until icing is
firm; cut into squares or bars. Cool completely.
Orange Icing: 3 Tbsp butter
1 tsp grated orange rind
2 Tbsp orange juice
1½ C sifted confectioners sugar
HULL HOUSE COOKIES Miss Angie Ryan, 1937
Submitted by Sarah L. Remsberg
1 C butter 3 C flour
1½ C sugar 2 pkg dates, cut into thirds
1 tsp soda dissolved ½ C raisins
in 1 Tbsp water ½ C nuts
1 tsp cinnamon ¼ C molasses
speck of salt 3 eggs
Combine all ingredients. Drop on greased baking
sheet. Don't let them touch until thoroughly
cold or they will stick together. Bake at 350°
for 8-10 min.
Page 57
INDOOR S'MORES Trudy Hildebrand
2/3 C Karo light corn syrup
2 Tbsp margarine or butter
1 pkg (11½ oz) NESTLE Real Milk Chocolate Morsels
1 tsp vanilla
1 pkg (10 oz) Golden Grahams Cereal (8 C)
3 C miniature marshmallows
Butter 13x9x2" baking pan. Heat corn syrup,
margarine and chocolate morsels just to boiling
in 3 qt saucepan, stirring constantly; remove
from heat. Stir in vanilla. Pour over cereal
in large mixing bowl; toss quickly until completely
coated with chocolate. Fold in marshmallows, 1 C
at a time. Press mixture evenly in pan with buttered
back of spoon. Let stand until firm, at least 1 hr.
Cut into 1½" squares. Makes 48 squares.
LARGE OLD-FASHIONED SUGAR CAKES Kathryn Holter
1 C shortening (½ butter or margarine)
2 C granulated sugar ½ tsp salt
2 eggs 4 C all-purpose flour
1 C sour or buttermilk (approx)
1 tsp soda 1 tsp vanilla extract
1 tsp baking powder 1 tsp lemon flavoring
Cream shortening, sugar and eggs. Add dry
ingredients alternately with milk and flavorings.
Use only enough flour to enable dough to be rolled
out. (The softer the dough, the lighter the cakes.)
Roll out dough and cut with large doughnut-type
cutter leaving centers solid. Place on lightly
greased cookie sheets. Sprinkle with sugar and
center with raisin. Bake at 350° for 12-15 min.
Dough may be spoon dropped.
Page 58
MOTHER'S SUGAR COOKIES Evelyn Sullivan
Mix together: 2 C sugar
1 C shortening
½ tsp salt
2 tsp vanilla
Add: 3 eggs (whole)
Beat mixture until fluffy.
Add: 1 level tsp alum (dissolved in 1 Tbsp water)
Add alternately: 4½ C flour
1 C buttermilk to which 2 level
tsp soda has been added.
Drop on lightly greased cookie sheet with tablespoon;
sprinkle with sugar, then press slightly with glass
(dipped in cold water). Sprinkle again with sugar
generously. Bake at 375°. Start baking time first
on lower shelf for 6 min and then on upper shelf
for 6 min. Total time: 12 min. Will be slightly
browned. Remove from cookie sheet immediately.
Makes 40 large cookies that will keep for weeks in
tight container.
MOTHER'S SUGAR COOKIES Mary E. Leatherman
1 bowl sugar
1 bowl sour cream
4 eggs
any spices or flavoring you wish
1 Tbsp soda
flour to make stiff enough to mold
Combine all ingredients. Put on floured board.
Press out with hands. Cut to desired shape. Put
on greased and floured cookie sheet. Bake at
350° for 10-12 min.
NOTE: Passed to my mother from her mother. Recipe
is over 200 years old!
Page 59
MY GREAT, GREAT GRANDMOTHER'S GINGER SNAPS Mary E. Leatherman
1 C New Orleans molasses
3/4 C butter or half butter/half lard
3/4 C sugar
1 Tbsp soda dissolved in 4 Tbsp hot water
1 Tbsp cinnamon
1 Tbsp ginger (Yes - 1 Tbsp)
1 scant Tbsp pepper (Yes - pepper)
1 Tbsp cloves
Mix butter and sugar; cream well. Add molasses,
soda water, spices and flour working in flour to
a
eal stiff dough. Roll thin. Put on greased and
floured cookie sheet. Bake at 375° about 6-10 min.
Makes 3 lb ginger snaps.
NOTE: over 200 years old!
NO-BAKE COOKIES Leslie Shafer
½ C chocolate chips 1 C peanut butter
½ C sugar 3 C corn flakes
Melt chocolate chips and sugar. Add peanut butter
and corn flakes. Mix. Drop on waxed paper and
chill.
NO-BAKE COOKIES Trudy Hildebrand
2 C sugar ½ C peanut butter
½ C milk 3 C instant or regular rolled
oats
3 Tbsp cocoa
½ C butter (1 stick) 1 tsp vanilla
Mix together sugar, milk, cocoa, and butter; cook
in saucepan until blended, about 3 min., stirring
constantly. Remove from heat. Add peanut butter,
oats, and vanilla; mix well. Spread in ungreased
8x8x2" pan. Chill, then cut into squares.
Page 60
NO-BAKE PEANUT COOKIES Betty Leatherman
Heat: ½ C white sugar
½ C light brown Karo syrup
1 tsp vanilla
Bring to a boil; stir in 1 C peanut butter right
away. Stir until well mixed.
Add: 2 C crushed cornflakes.
Quickly spoon on waxed paper. Cover with brown paper
for at least 1 hr. Then store in plastic container.
Cookies may be formed into balls but must work fast.
O'DOLLY COOKIES Angela R. Smith
1 stick melted margarine
1 pkg crushed graham crackers
1 C coconut
1 pkg (6 oz) chocolate chips
1 C chopped pecans
1 can Eagle Brand or homemade condensed milk
Place layers as listed above. Pour milk over top
and place in oven at 350 for 30 min or until browned.
Cut into squares when cooled.
OATMEAL PEANUT BUTTER COOKIES Becky Guyton
1 C sugar 1½ C flour 1 C choc morsels
1 C brown sugar 1 tsp soda OR raisins
1 C shortening 1 tsp salt
3 eggs 1 tsp vanilla
1 C peanut butter 2 C quick oats
Cream sugars and shortening. Add eggs and peanut
butter and beat well. Gradually add flour, salt
and soda. Add vanilla. Stir in oats and chocolate
morsels or raisins. Drop by heaping teaspoon onto
ungreased cookie sheet. Bake at 350° for 15 min.
Page 61
OLD-FASHIONED OATMEAL COOKIES. Nancy Beahm
1 C butter (2 sticks)
1½ C firmly packed light brown sugar
2 eggs
2¼ C sifted _regular_ all-purpose flour
2 tsp baking powder ½ C milk
¼ tsp baking soda 2 C quick-cooking rolled
1 tsp salt oats, uncooked
1 tsp cinnamon 2 C raisins
1 tsp nutmeg ½ C chopped nuts
In a mixing bowl cream butter; gradually add sugar
and beat till light and fluffy. Beat in eggs. Sift
together flour, baking powder, soda, salt, cinnamon
and nutmeg. Add to creamed mixture alternately
with milk, beginning and ending with dry ingredients.
Stir in rolled oats, raisins and walnuts. Drop by
rounded teaspoon, 2” apart, onto greased baking
sheet. Bake at 375° for 9-10 min. Remove immediately
to wire rack to cool. Makes 7-8 doz.
_PEANUT BUTTER COOKIES_ Ron Shapard
Sift together and put into bowl: 2 C flour
1 tsp soda
½ tsp salt
Cream together: 1 C shortening 1 C peanut butter
1 C brown sugar 2 Tbsp water
1 C white sugar 1 tsp vanilla
2 eggs
Add flour. Drop by spoonful onto ungreased cookie
sheet. Bake at 350° for 15 min. Makes about 100.
If desired, after putting cookie dough on cookie
sheet, press with floured fork before baking.
Page 62
PECAN PUFFS Margaret Wyand
Heat oven to 375°.
Cream: 1 C vegetable shortening
½ C confectioners sugar
Add: 2½ C sifted all-purpose flour
½ tsp salt
1 tsp vanilla
Fold in: 3/4 C finely chopped pecans
Shape into 1" balls; lay on greased cookie sheet.
Bake 10-12 min or until golden. Roll at once in
confectioners sugar; cool on wire rack. Roll again
in sugar. Makes 50-75 cookies.
PRESS COOKIES Mary E. Leatherman
Use real butter for best cookies.
Vanilla Wafers
1¾ C butter 2 eggs 3¼ C flour
1 C sugar ½ tsp vanilla
Cream butter and sugar. Add eggs and vanilla and
beat thoroughly. Add flour gradually. Fill cookie
press with dough. Using wafer tip, form on ungreased
cookie sheet. Bake at 500° for 6 min. Makes
2 lb. 6 oz.
Peanut Butter Cookies
½ lb butter 1 egg
1 C 10X sugar 2½ C flour
2 Tbsp peanut butter 1 tsp baking powder
Cream butter, sugar and peanut butter. Add egg.
Then add flour and baking powder that has been
mixed together. Fill cookie press. Using any tip,
form on ungreased cookie sheet. Bake at 375° for
8 min. Makes 1 lb. 12 oz.
Page 63
PRESS COOKIES (cont'd) Mary E. Leatherman
Chocolate Cookies
½ C shortening (Crisco) 2½ C cake flour
1 C sugar ½ tsp salt
1 egg, beaten ½ tsp soda
2 sq. melted chocolate 4 tbsp milk or cream
½ tsp vanilla
Cream shortening and sugar until smooth. Add
egg and melted chocolate. Sift flour, salt, and
soda. Add alternately with milk and vanilla
mixture. Fill cookie press and form on ungreased
cookie sheet. Bake at 400° for about 10 min.
Makes 1 lb. 12 oz.
Caramel or Butterscotch Cookies
2 C brown sugar 1 tsp baking powder
3/4 C butter ½ tsp salt
2 eggs, beaten 3 C flour
Cream sugar and butter. Add eggs, mixing well.
Sift dry ingredients. Add to butter mixture. Fill
press and mold on ungreased cookie sheet. Bake at
375° for 8 min. Makes 2 lb. 4 oz.
Dainty Cookies
1 C butter 2½ C flour
2/3 C sugar 1/8 tsp salt
1 egg 1 tsp vanilla
Cream butter and sugar. Add egg, mixing well.
Sift dry ingredients and add. Add vanilla. Press
through cookie press onto ungreased cookie sheet.
Bake at 500° for 6 min.
Graham Whole Wheat Cookies
½ C butter 1 C finely ground nuts
1½ C brown sugar 2½ C whole wheat flour
2 eggs
Cream butter and sugar. Add eggs. Stir in nuts
and flour. Press through cookie press onto ungreased
cookie sheet. Bake at 375° for 8-10 min.
Page 64
RASPBERRY OATMEAL BARS Ruth Shapard
1 pkg Duncan Hines Deluxe II, yellow cake mix
1½ sticks butter or margarine, melted
1 tsp baking powder
2½ C quick Quaker oats
1 jar (12 oz) seedless raspberry jam
1 Tbsp water
Combine dry cake mix, oats and baking powder in
large bowl. Stir in melted butter until crumbly.
Measure half the crumb mixture and press in a
greased 13x9x2" pan. (Press firmly; you might
need a little more than half the mixture to cover
bottom.) Combine jam and water and spread evenly
over crumb mixture. Put remaining crumb mixture
on top of jam; crumble it on. Bake at 375° for
20 min. Cut into 24 or 36 pieces after cooled.
REESE'S COOKIES Esther B. Bowman
1 C shortening 2 C unsifted all-purpose flour
1 C sugar 1 tsp baking soda
½ C packed light brown sugar
1 tsp vanilla 1 C semi-sweet chocolate chips
2 eggs 1 C Reese's peanut butter chips
Cream shortening, sugars, and vanilla until light
and fluffy. Add eggs and beat well. Combine
flour and baking soda; add to creamed mixture.
Stir in semi-sweet chocolate chips and Reese's
peanut butter chips. Drop by teaspoonful onto
ungreased cookie sheet. Bake at 350° for 10-12 min
or until light brown. Cool slightly before removing
from cookie sheet. Makes 5 doz. 2½" cookies.
Page 65
ROLLED GINGER COOKIES Oneida K. Coblentz
Combine: 1 pt baking molasses 1 C brown sugar
½ pt melted fat 1 Tbsp soda (scant)
1 Tbsp ginger in 2/3 C hot water
2 tsp cinnamon flour-stiff enough
to roll well
Roll thin. Cut and bake at 350 for 8-10 min till done.
SAUCY CHERRY SQUARES Bunny Cramer
1 C flour 1 Tbsp shortening
1 C sugar 2 eggs
1 tsp baking powder 1 can sour pie cherries,
½ tsp salt drained (reserve juice)
In small mixer bowl, combine flour, sugar, baking
powder, salt, shortening, and eggs. Beat at medium
speed until well blended. Fold in 1 C cherries.
Spread in 9" pan, greased on bottom only. Bake at
350° for 35-40 min.
Sauce: 1/3 C sugar cherry juice and
1 Tbsp cornstarch remaining cherries
In small saucepan, combine sugar, cornstarch,
cherry juice and rest of cherries. Cook over
medium heat until thick and clear. Serve warm
over cherry squares.
SCHAUM TORTES Nancy Beckmann
Time: 45-60 min Temp: 275°
6 egg whites 2 C sugar 1 tsp vanilla
¼ tsp cream of tartar 1 Tbsp vinegar
Beat egg whites and cream of tartar to a foam; add
sugar gradually and beat until it stands in peaks.
Add vinegar and vanilla extract and beat until well
blended. Mound on a greased cookie sheet. Take
back of spoon and push in center of meringue. Bake
until firm to the touch but not brown. Serve with
fruit, ice cream, or whipped cream.
Page 66
SHELL BARK MACAROONS Peggy Remsberg
2 egg whites 1½ C sifted 10X sugar
1/8 tsp salt ½ tsp vanilla
1/3 tsp cream of tartar 1 C chopped shell barks
(or pecans)
Beat egg whites, salt, and cream of tartar very
stiff. Add sugar gradually and continue beating.
Fold nuts into egg white mixture. Spoon drop onto
ungreased cookie sheet, topping each with a whole
nut. Bake at 275° until shiny in appearance for
30 min.
SKILLET COOKIES Margaret Wyand
2 Tbsp Parkay 3 C Rice Krispies
1 C finely cut dates ½ C chopped nuts
1 C granulated sugar 10X sugar to roll in
2 eggs
Melt Parkay in skillet; add dates, sugar and
eggs. Cook over low heat, stirring constantly
until well mixed and the mixture starts to bubble.
Remove from heat and cool slightly. Stir in
Rice Krispies and nuts, mixing well. Sprinkle
a piece of waxed paper with 10X sugar. Shape into
rolls and roll in 10X sugar. Wrap in foil and
chill. To serve, cut into slices.
SOUR CREAM SUGAR COOKIES Ruth Flook
1 C butter 1 C sour cream
2 C sugar 1 Tbsp soda (dissolved in water)
3 eggs 6 C flour or enough to make stiff
dough
Cream butter, sugar and eggs together. Add sour
cream and soda dissolved in a little water.
Gradually add flour; mix well. Chill in refrigerator
for 1 hr. Roll dough to about 1". Cut with cookie
cutter. Put on greased cookie sheet. Bake at 375°
for 9-10 min.
Page 67
Edna Alice Hoffman
SPECIAL K COOKIES
1 C margarine )
2 C brown sugar, packed )— Cream together.
2 eggs )
1 tsp vanilla )
½ tsp salt )— Combine and add to
2 C flour, sifted ) creamed mixture.
1 tsp baking powder )
½ tsp soda )
1 C flaked coconut
1 C chopped walnuts Add these four
3/4 C raisins ingredients.
4 C Kellogg's Special K cereal
Drop from rounded teaspoon onto greased cookie
sheet. Bake at 350° 10-12 min. until slightly
brown. Makes 6 doz.
SUGAR COOKIES Cora L. Leatherman
2 sticks butter 4 C flour
1 C oil 1 tsp salt
2 eggs 1 tsp soda
1½ tsp vanilla 1 tsp cream of tartar
1 C powdered sugar
1 C granulated sugar
Combine all ingredients. Drop on greased and
floured cookie sheet. Flatten slightly. Bake
at 350° for 10 min.
Page 68
TOFFEE BARS Jay Remsberg
Leslie Shafer
1 C butter 2 C flour
1 C brown sugar ½ tsp salt
1 egg 1 pkg (6 oz) chocolate bits
1 tsp vanilla ½ C chopped nuts
Cream butter and sugar; beat in egg and vanilla.
Stir in flour and salt. Spread dough in greased
9x13" pan. Bake at 350° for 14 min. Remove from
oven; sprinkle chocolate bits on top and return
to oven a minute or two until chocolate is soft.
Remove from oven and spread chocolate bits.
Sprinkle with nuts. Cool and cut into bars.
TOFFEE COOKIES Sarah Holter
1 egg 3 tsp cinnamon
½ lb butter 1 tsp vanilla
½ tsp salt 2 C flour
1 C brown sugar 1 C coarsely chopped nuts
In a cup measure, beat egg enough to combine yolk
and white. In medium mixing bowl, cream butter,
salt, sugar, cinnamon and vanilla. Beat in ½ of
egg. Gradually stir in flour. Spread dough in
10x15" greased jelly roll pan. Brush with
remaining egg and sprinkle with nuts. Bake at
275° for 1 hr. Cut into bars and remove to
wire rack to cool. Store in tightly covered tin
box. Makes 6 doz. bars, approximately 2x1".
Page 69
WHOOPIE PIES Sarah Holter
Mix: 1½ C sugar
½ C soft shortening
2 eggs
1 C thick sour cream
1 tsp vanilla
Sift together 2¾ C flour
and stir in: ½ tsp soda
5 Tbsp cocoa
½ tsp baking powder
½ tsp salt
Drop by rounded teaspoon full about 2" apart on
ungreased baking sheet. Bake at 350° for 8-10 min.
CREAM FOR WHOOPIE PIES Sarah Holter
Cook till thickened, then cool: 1 Tbsp flour
½ C milk
Combine: ½ C Crisco
½ C margarine
1/8 tsp salt
2/3 C sugar
1 Tbsp vanilla
Add flour-milk mixture and beat until creamy.
Spread between two Whoopie Pies.
YUM YUM (Bar Cookies) Leslie Shafer
½ C butter Mix together, then spread in
½ C brown sugar greased 8x8" pan and bake at
1 C flour 350° for 10 min. Cool.
2 eggs 1 tsp baking powder
1 C brown sugar ½ tsp salt
1 tsp vanilla 1 can coconut
2½ Tbsp flour 1 C black walnuts
Combine above ingredients and spread on top of
baked layer. Bake at 350° till golden brown.
Page 70
FUDGE, BALLS, BRITTLE, TAFFY
CHOCOLATE FUDGE Mike Remsberg
1 1/3 C (15 oz can) sweetened condensed milk
1/8 tsp salt
1 tsp vanilla
2 pkg (6,7,8- oz) semi-sweet chocolate
1 C nut meat, broken into small pieces
Prepare the nut meat first. Grease a square,
shallow baking pan lightly with butter. Place the
milk, chocolate, and salt in the top of a double
boiler over rapidly boiling water. Cook and stir
these ingredients until they are thick. This will
take about 10 min. Remove the pan from the burner.
Stir in the vanilla and nuts; pour the fudge into
the greased pan, cool and place in the refrigerator
for several hours. When it is firm to touch, then
cut into squares.
CHOCOLATE NUT FUDGE David Brandenburg
In large bowl put: 2 pkg (12 oz) semi-sweet
chocolate chips
1 C margarine
1 jar (7 oz) marshmallow cream
In large heavy pan put: 1 tall can evaporated milk
4½ C sugar
Bring to a rolling boil and cook rapidly, stirring
vigorously, exactly 9 min. Pour over ingredients
in bowl. Beat with electric mixer only until well
blended. Stir in 2 C nuts and 1 Tbsp vanilla.
Spread in buttered 15x10x1" pan. Cool and let
stand 12-24 hr. Makes 5 lb.
Page 71
DIVINITY ala' Microwave Sharon DeColigny
2 C granulated sugar 1 egg white
1 tsp vinegar ½ tsp vanilla
½ C cold water ½ C chopped nuts
1. Combine sugar, vinegar, and water in a buttered
4-cup glass measuring cup; cover with plastic wrap.
2. Microwave 13½ min on Med. High (roast) or until
candy forms a firm ball in cold water (240°).
Meanwhile, beat egg white in medium mixing bowl
until stiff peak forms. Pour candy syrup in thin
stream into egg white, beating constantly with
mixer. Add vanilla; beat until mixture is stiff.
Fold in nuts. Drop mixture by teaspoonfuls onto
wax paper. (You may like to roll into balls.)
Let cool. Makes about 30 candy pieces.
E-Z WAY FUDGE Marcia Remsberg
Mix in a large saucepan:
2½ C sugar
¼ lb butter
3/4 C evaporated milk
5 oz marshmallow whip
Bring to a boil and boil 4 minutes, stirring
constantly. Remove from heat and stir in 12 oz
Hershey's chocolate chips until melted; fold in
1 C walnuts. Then pour into a buttered 8" square
pan. Cool, then cut in squares.
FUDGE CANDY Dorothy Fink
Melt over low heat 4 blocks Baker's unsweetened
chocolate and 1 stick butter.
Mix: 1 box (1lb) 10X powdered sugar
½ C Eagle Brand milk
1 egg, slightly beaten
1 tsp vanilla
Add melted chocolate to this mixture. Pour into
greased 8x8x2" pan. Cool in refrigerator and cut
into squares.
Page 72
1-2-3 FUDGE Johanna Remsberg
¼ C margarine 1 egg
4 sq. chocolate 1 tsp vanilla
1 box (lb) powdered sugar 3 Tbsp cream or milk
1 C nuts
1. Melt margarine and chocolate over low heat.
2. Add remaining ingredients and beat until smooth.
3. Pour at once into buttered 8" square pan.
It will set as it cools. Cut.
OPERA FUDGE Margaret Wyand
1 pt coffee cream pinch of salt
½ lb butter (not Oleo) ¼ tsp cream of tartar
4 C granulated sugar
Mix cream, sugar and salt together in a deep,
heavy saucepan. Stir constantly over low heat
10-12 min. Add cream of tartar. Cook and stir
until mixture starts to boil. Add butter and
dissolve. Cook mixture without stirring until
it forms a ball in cold water. Set aside to cool.
Add 1 tsp vanilla and beat until candy loses its
gloss. Form into small balls and coat with chocolate.
Chocolate: Melt 4-6 blocks of bitter chocolate
with a small amount of paraffin.
MARY'S PEANUT BUTTER FUDGE Ruth Ann Holter
4 C white sugar
1 1/3 C milk (reg.)- Boil to a good soft ball.
Remove from heat.
Add: 1 jar (7 oz) marshmallow cream (2 C)
2 C peanut butter
Stir until well blended. Pour into buttered pan
about 14x10".
NOTE: I set it in a sink of cold water and stir
until it begins to "set". Then pour into pan.
Cut when cool.
Page 73
SCHOOL LUNCH DELIGHT FUDGE Elizabeth Carter
½ C butter
2⅝ C powdered sugar
½ C cocoa
3/4 C peanut butter
1½ C grated cheddar cheese
1½ tsp vanilla
Mix well with wooden spoon. Form into a 2" roll
on waxed paper. Refrigerate, slice and serve.
DATE BALLS Betty Leatherman
1 stick margarine 2 C Rice Krispies
1 C sugar ½ C chopped nuts
1 C chopped dates 2 eggs, beaten
pinch salt 1 tsp vanilla
Combine margarine, sugar, eggs, chopped dates,
and salt. Boil for 5 min or until it begins
to leave side of pan. Remove from heat, add
nuts and Rice Krispies, stirring well. Add vanilla;
mix well. When cool enough to handle, make small
balls and roll in 10X sugar or coconut.
ORANGE BALLS Marcia Remsberg
Combine: 1 pkg (7½ oz) Vanilla Wafers, crushed
3/4 C grated coconut
scant ½ C powdered sugar
Add; mix well: ½ C frozen orange juice concentrate,
thawed.
Form into 1" balls; roll in powdered sugar. Freeze.
Defrost to serve. Makes 3 doz.
Page 74
PEANUT BUTTER BALLS Johanna Remsberg
2 C peanut butter 1 box (1b) powdered sugar
1 stick butter, melted
Mix peanut butter and melted butter together with
spoon. Add the powdered sugar and knead with
hands until smooth. Then this mixture can be
dipped in chocolate. Melt chocolate in a double
boiler. Dip the balls in chocolate. Place on
wax paper on a cookie sheet. Put in refrigerator.
Chill till balls don't stick to wax paper.
REESE BALLS Leigh Shafer
½ lb margarine 1 C peanut butter
1 lb 10X sugar 1½ tsp vanilla
Cream margarine and peanut butter. Add sugar and
vanilla. Work thoroughly with hands until stiff.
Make small balls.
In double boiler melt a large bag chocolate
chips and 1/8 lb paraffin. Dip ball into chocolate
with a toothpick, then put on wax paper.
REESE BARS Shirley House
1 C crunchy peanut butter 2 sticks melted butter
1 C powdered sugar or oleo
1⅓ C crushed graham crackers
Mix the above ingredients well and put into greased
9x13" pan. Refrigerate until hard.
Topping: 1 pkg (12 oz) milk chocolate chips
⅓ C butter or oleo
Melt together over medium heat. Pour over bars.
Sprinkle with chopped nuts if desired.
Page 75
PEANUT BRITTLE Trudy Hildebrand
3 C sugar 2 tsp baking soda
1½ C water 2 oz butter
1 C white corn syrup 1 tsp vanilla extract
3 C shelled raw peanuts
In large saucepan, boil the first three ingredients
until mixture separates in threads when dropped
in cold water (about 220° on candy thermometer).
Add the peanuts and stir constantly until the
syrup becomes a light, golden brown.
Remove the saucepan from the heat; add remaining
ingredients and stir until the butter melts.
Quickly pour out onto two well-buttered shallow
baking pans. When mixture hardens very slightly,
pull it with two forks so brittle forms a thin
sheet. Let cool, then break up into pieces.
PEANUT BRITTLE Jay Remsberg
2 C sugar 1 C hot water
3 C raw peanuts with skins 1 tsp soda (scant)
1 C white Karo 1 Tbsp butter
Cook sugar, syrup and water until it becomes
a hard ball in cold water (250°). Add peanuts
and cook until brown and parched, stirring
constantly (300°). Remove from heat; add soda
and butter. Mix well. Pour immediately into a
buttered pan. When cool, break it into pieces.
Makes 2½ lb.
MOTHER'S WALNUT TAFFY Paul Fogle
2 C sugar lump of butter size of an egg
1 C table syrup
Bring to boil. Add 1 Tbsp vinegar. Boil slowly
till it cracks good and hard in cold water. Then
add a pinch of baking soda and 2 C black walnuts.
Pour in pan and let cool. Break up and store in
can(s).
PIES and
DESSERTS
flour
XXX
... THE FRUIT OF THE SPIRIT IS,
LOVE, JOY, PEACE, LONGSUFFERING,
GENTLENESS, FAITH,
MEEKNESS, TEMPERANCE: ...
GALATIANS 5:22-23
Page 76
FOOL-PROOF PIE CRUST Shirley Keller
4 C all-purpose flour 1 Tbsp vinegar
1¾ C vegetable shortening 1 egg
1 Tbsp sugar 1/3-1/2 C water
2 tsp salt
Mix together with a fork the flour, shortening,
sugar and salt. Beat together the vinegar, egg,
and water. Combine the two mixtures; chill
15 min or up to 3 days. (May also be frozen.)
Makes two 9" double crusts and one 9" shell.
(To be sure your pie crust will be crisp, put
unbaked shell in hot oven for about 2 min until
it loses the "raw look.")
APPLE CRISP Mike Keller
4 C sliced apples: place in buttered 10x6x2"
baking dish.
Sprinkle with: 1 tsp cinnamon ¼ C water
1 tsp salt
Rub together: ¾ C sifted flour
1 C sugar
1/3 C butter
Drop mixture over apples. Bake at 350° for
40 min. Serve warm with cream. Serves 6.
APPLE PIE Wes Poss
6 C apples * Flaky Pastry
2/3 C sugar 2 C flour
¼ tsp nutmeg 1 tsp salt
1/8 tsp salt 2/3 C shortening
¼ tsp cinnamon Enough water to make a
1 tsp lemon juice stiff dough.
2 tsp butter Chill before rolling.
Bake at 425° for 40 min.
*Use 6 C peaches for peach pie.
Page 77
THE FISH MARKET APPLE PIE Shirley House
In a food processor fitted with the steel blade,
blend: 1¾ C all-purpose flour
¼ C sugar
Crust 1 tsp cinnamon
3/4 tsp salt
1 stick (½ C) PLUS 3 Tbsp unsalted butter,
cut into bits.
When mixture resembles meal, transfer to bowl.
Add: ¼ C cold apple cider.
Combine the mixture to form a dough. Shape dough
into a ball and chill it, wrapped in floured wax
paper, for 1 hr.
Combine in bowl: 6 large McIntosh apples, peeled
and sliced, or enough to
measure 8 C
1 2/3 C sour cream
Filling 1 C sugar
1 large egg
1/3 C all-purpose flour
2 tsp vanilla
2 tsp salt
Roll the dough into a 12" round on a floured surface,
fit it into a deep 10" pie plate, and crimp the edge
decoratively. Spoon the filling into the shell
and bake the pie at 450° for 10 min. Reduce the
heat to 350° and bake for 35 min more.
Topping: 1 C chopped walnuts
½ C all-purpose flour
1 stick (½ C) unsalted butter, softened
1/3 C granulated sugar
1/3 C firmly packed dark brown sugar
1 Tbsp cinnamon
pinch of salt
Combine mixture until crumbly. Mash the apple
filling lightly with a fork, sprinkle the streusel
over the filling, and bake for 15 min. Let pie
cool on rack.
NOTE: Served at The Fish Market Restaurant in
Philadelphia.
Page 78
APPLE PIE IN A JAR Sarah Holter
28 C sliced apples (or 7 qt)
Combine: 4½ C sugar
1 C cornstarch
2 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
10 C water
Cook until thick and bubbly. Add 3 Tbsp lemon
juice. Fill jar with apples (tight). Pour syrup
over apples. Seal. Process 20 min in water bath.
CHOCOLATE CHIP PIE Randy Holter
In double boiler heat: ½ lb large marshmallows
1 C milk
Cool and stir in: ½ tsp salt
1 tsp vanilla
Add: 1 C heavy cream, whipped
2 squares (1 oz each) unsweetened chocolate,
grated
Pour into 9" baked pie shell.
Cool. Top with 1 C whipped cream and sprinkle
with grated chocolate.
CHOCOLATE MOUSSE PIE Shirley House
1 pkg (4 oz.) Bakers German Sweet Chocolate
1/3 C milk
2 Tbsp sugar
1 pkg (3 oz) cream cheese, softened
1 container (8 oz) Cool Whip, thawed
1 prepared graham cracker crust, 8"
Heat chocolate and 2 Tbsp milk in saucepan over
low heat, stirring until chocolate is melted.
Beat sugar into cream cheese, add remaining
milk and chocolate mixture and beat until smooth.
Fold chocolate mixture into whipped topping,
blending until smooth. Spoon into crust. Freeze
until firm, about 4 hr. Store any leftover pie
in freezer.
Page 79
FUDGE PIE Marcia Remsberg
½ C butter
2 squares unsweetened chocolate
2 eggs
1 C sugar
½ C all-purpose flour
pinch salt
Melt butter and unsweetened chocolate together
over warm water. Beat eggs in bowl; gradually
blend in sugar. Add flour and pinch of salt,
then combine with chocolate mixture. Pour into
ungreased 8" pie plate and bake at 350° for
20-25 min. Cool, then freeze. This pie does not
require thawing before serving. Serves 6-8.
Good with vanilla ice cream! (May be prepared
ahead of time.)
FUDGY CHOCOLATE PIE Nancy Beckmann
4 oz pkg sweet cooking chocolate
¼ C butter or oleo
1 can (14 oz) Eagle Brand Sweetened Condensed milk
2 eggs, slightly beaten
½ C hot water ½ C chopped walnuts or pecans
1 tsp vanilla 1 C flaked coconut
1/8 tsp salt 9" unbaked pie shell
In heavy saucepan, melt chocolate and butter over
low heat. Remove. In large mixer bowl, combine
condensed milk and warm chocolate mixture; mix
well. Stir in eggs, hot water, vanilla and salt.
Mix well and pour into crust. Top with nuts and
coconut. Bake at 350° for 35-40 min or until
coconut is lightly browned. Serve warm or
chilled. Refrigerate leftovers.
Page 80
LEMONADE PIE Jason Hooks
1 can (6 oz) concentrate lemonade
1 small container Cool Whip
1 can sweetened condensed milk
9" graham cracker crust
Blend ingredients and pour into crust. Chill 2-
3 hr.
INSTANT LEMON CHEESE PIE Margaret Wyand
1 pkg (8 oz) Cream Cheese 8 or 9" Graham
2 C milk Cracker Pie Crust
1 pkg Instant Lemon Pudding
Have cheese at room temperature. Stir cheese in
bowl with fork until well softened. Add ½ C milk,
a little at a time, blending until mixture is
very smooth. Add remaining 1½ C milk and blend
well. Add pudding mix. Beat at low speed until
just mixed, then at medium to high until custard
is thick. Pour into crust and sprinkle with
graham cracker crust crumbs. Chill until set.
Makes 6-8 servings. Serve with Cool Whip or
whipped cream.
LEMON SPONGE PIE Christina Wiles
1 C sugar 2 eggs, separated
2 Tbsp flour grated rind and juice of 1 lemon
2 Tbsp butter
1 C milk 9" unbaked pie crust
Mix all ingredients together except egg whites.
Beat egg whites separately and fold in last.
Bake like egg custard at 425° for 15 min, then
at 350° for 30 min.
Page 81
IMPOSSIBLE PIE Sarah Holter
4 eggs, beaten 1 C coconut
¼ C soft margarine 1 tsp vanilla
¾ C sugar 2 C milk
½ C Bisquick
Blend all ingredients together for 3 min at
medium speed of electric mixer. Pour into 10"
pie plate, sprayed with Pam. Bake at 350° for
55 min.
BLENDER PUMPKIN PIE Virginia D. Coblentz
4 eggs 1½ C pumpkin
3/4 C sugar 1 tsp cinnamon
2 C milk (at least ½ tsp nutmeg
1 C evaporated milk) ½ tsp ginger
½ C Bisquick pinch salt
1 tsp vanilla
1 stick margarine, cut up
Grease 9" pie plate. Put all in a bowl and mix
lightly. Pour half in blender and blend well;
pour into greased pie pan. Then blend rest of
mixture and pour into pan. Bake at 350° for
45 min or till done. I like to place pecans on
top when nearly done.
Page 82
SHOO-FLY PIE (Wet Bottom) Margaret Wyand
Liquid: ½ C dark molasses 1 egg yolk, well beaten
3/4 C boiling water ½ tsp soda
Combine ingredients and pour into unbaked 9" pie
shell. Top with Crumb Mixture:
3/4 C flour 1/8 tsp nutmeg
½ tsp salt 1/8 tsp ground cloves
½ tsp cinnamon ½ C brown sugar
½ tsp ginger 2 Tbsp shortening
Bake at 400° for 10 min. Reduce heat to 325° and
bake about 30 min or until firm.
STRAWBERRY CHIFFON PIE Charlotte Hanson
Cookie Pie Shell: 1½ C vanilla wafers (or choc)
1/3 C butter, melted
Combine. Press firmly into 9" pie plate. Bake
at 350° for 10 min. Cool.
½ C sugar
1 envelope unflavored gelatin
1 pkg (10 oz) frozen strawberry halves, thawed
3 egg whites
¼ tsp cream of tartar
1/3 C sugar
½ C chilled whipping cream
Stir together ¼ C sugar and gelatin in saucepan;
stir in strawberries. Cook over medium heat,
stirring constantly, just until mixture boils.
Place pan in bowl of ice water or chill in
refrigerator, stirring occasionally until mixture
mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 C sugar, 1 Tbsp at a time; continue
beating until stiff and glossy. DO NOT UNDERBEAT.
Fold strawberry mixture into meringue. In chilled
bowl, beat cream until stiff; fold into strawberry
meringue. Pile into baked pie shell. Chill at
least 3 hr or until set.
NOTE: From Betty Crocker's Cookbook.
Page 83
FROZEN STRAWBERRY PIE Angela R. Smith
3 Tbsp milk
20 large marshmallows
1 pkg frozen strawberries
1 pkg whipped topping (2 C whipped)
Melt marshmallows in heated milk (heat slowly).
Beat until smooth; add frozen strawberries and
whipped cream. Store in freezer 8 hr or more
before serving.
STRAWBERRY RHUBARB PIE Pat Fogle
1 lb fresh rhubarb
½ C water
½ C sugar
dash of salt
Slice rhubarb stalks crosswise into thin pieces.
Mix rhubarb, sugar, salt and water in saucepan.
Simmer gently 10 min.
1 pt strawberries, hulled, washed and sliced
2 Tbsp cornstarch mixed with water to form
smooth paste
1 envelope unflavored gelatin, stirred into
1 Tbsp lemon juice and 3 Tbsp water to soften.
To hot rhubarb, add strawberries, 1 tsp grated
lemon peel and cornstarch paste, stirring
constantly, 2 min or until thickened. Stir in
softened gelatin and enough red food coloring to
make attractive shade. Cool, stirring occasionally
until consistency of soft whipped cream. Mound
into baked 9" pie shell. Top with meringue.
Page 84
CHEESECAKE B.J. Moore
Crust: 1½ C graham cracker crumbs
2 Tbsp sugar
2 Tbsp melted margarine
Filling: 3 pkg (8 oz each) cream cheese, at
room temperature
4 eggs
1 tsp vanilla
1 C sugar
Topping: 2 C dairy sour cream
¼ C sugar
1 tsp vanilla
To make crust, combine crumbs, sugar and butter.
Spread evenly over bottom of a 9" spring-form
pan. Press lightly with fingertips. Refrigerate
while preparing filling.
To make filling, beat cheese at medium speed until
light. Add eggs, vanilla, and sugar; continue
beating until creamy. Pour over crust into pan;
bake at 375° for 35-40 min.
To make topping, beat together sour cream, sugar,
and vanilla using a wooden spoon. When cheesecake
has baked, remove it from oven and spread topping
evenly over surface. Bake 5 min. Cool cheesecake
on a wire rack. Refrigerate 6 hr before serving.
Page 85
CHEESECAKE Shirley House
4 pkg (8 oz each) cream cheese (can be whipped)
1 stick sweet butter
1 container (10 oz) sour cream
2 Tbsp cornstarch
1¼ C white sugar
1 tsp lemon juice
5 eggs
1¼ tsp vanilla
Preheat oven to 375° with roasting pan of warm
water. Soften cream cheese, butter, and sour
cream at room temperature for approximately 1 hr.
Blend cream cheese, sour cream and butter with
hand mixer or blender. Add cornstarch, sugar,
lemon juice. Beat until well blended. Add eggs,
one at a time, until mixture is smooth. Blend in
vanilla. Pour mixture into ungreased spring-form
pan. Place in roasting pan that is one-half filled
with warm water. Bake at 375° for 1 hr or until
golden brown. Cool in oven with oven door partially
open for 1 hr. Take out of oven and leave for 2 hr
before eating. You can top with canned fruit
such as blueberries, pineapples, or cherries.
IT'S A SNAP CHEESECAKE Trudy Hildebrand
1 envelope Knox unflavored gelatin
½ C sugar
1 C boiling water
2 pkg (8 oz each) cream cheese, softened
1 tsp vanilla (opt)
9" graham cracker crust
In large bowl, mix gelatin and sugar; add boiling
water and stir until gelatin is completely
dissolved. With electric mixer, beat in cream
cheese and vanilla until smooth. Pour into
prepared crust; chill until firm, about 2 hr.
Top with fresh or canned fruit, if desired.
Serves 8.
Page 86
T CAKE CHEESE CAKES Deanie Warren
1 lb cream cheese 3/4 C sugar
1 tsp vanilla 2 eggs
Mix in mixer. Put a vanilla wafer in bottom of
each lined T Cake pan. Add above mixture to
wafer till 3/4 full. Bake at 375° for 12 min.
Add topping such as cherry or blueberry pie
filling. Cool. Best cooled in refrigerator
24 hr before serving. Store leftover in
refrigerator.
NOTE: Sunshine wafers fit pan better. They are
smaller. Some wafers must be cut.
CHERRY DELIGHT Sarah L. Remsberg
1 box (16 oz) Graham Crackers
1 large Jello Instant Vanilla Pudding Mix
1½ C milk
1 container (4 oz) Cool Whip
1 can (16 or 17 oz) Comstock Cherry Pie Filling
Measure milk into mixing bowl, add instant pudding.
Mix and whip vigorously for about 1 min with
electric beater (until mixture is fairly thick).
Blend in all of Cool Whip BY HAND. Set aside.
Line 9" square cake pan with layer of Graham
Crackers. Spread half of pudding-cool whip
mixture over crackers. Add another layer of
Graham Crackers, and spread balance of pudding-
cool whip mixture evenly over crackers. Then
pour the cherry pie filling evenly over top.
Place in freezer for 20-30 min. Remove from
freezer and put in coldest area of refrigerator.
Store leftover in refrigerator.
Page 87
CHERRY DELIGHT Shirley House
6 egg whites 2 C crushed waverly wafers
2 C sugar 2 pkg Dream Whip
3/4 tsp cream of tartar 2 cans cherry pie filling
3/4 C chopped walnuts
Beat egg whites until stiff. Add sugar and cream
of tartar. Fold in walnuts and crushed wafers.
Bake at 350° for 25-30 min in buttered pan. Cool
completely. Spread 2 pkgs of whipped Dream Whip
over crust. Spread cherry pie filling over Dream
Whip. Can be made a day or so ahead. Use 9x13"
pan or half recipe for 8x8" pan.
CHERRY DELIGHT Jay Remsberg
Crust: 2 C Graham Cracker crumbs
1 pkg Knox jello
3 tbsp confectioners sugar
1 stick butter or margarine
Filling: 1 pkg (8 oz) cream cheese, softened
1 pkg Dream Whip
½ C milk
1 C sugar
1 tsp almond extract
Topping: Cherry Pie Filling
Mix in a bowl the dream whip, milk, sugar, and
almond extract. Add softened cream cheese and
beat well. Beat until smooth and firm. In a
separate bowl, combine all crust ingredients.
Firmly pack crust mixture in a dish. Put filling
on top of crust and place in refrigerator for
24 hr before serving. Top with cherry pie
filling before serving.
Page 88
CHOCOLATE CREAM PUFFS Nancy Beckmann
½ C shortening
1 C boiling water
3/4 C all purpose flour
¼ C cocoa
4 eggs
In saucepan, boil shortening and water till
shortening is melted. Stir in flour and cocoa
all at once. Cook till mixture clings together
and leaves sides of pan to form ball in center.
Remove from heat; beat in eggs, one at a time,
beating well after each. Drop from spoon onto
greased baking sheet about 3" apart. Bake at
375° for 45 min. DO NOT OPEN OVEN TILL DONE.
Cool. Fill with a favorite filling (whipped
cream, chocolate instant pudding, custard, etc.)
Drizzle with confectioners sugar if desired.
Yield: 10-12 servings depending on size.
CHURCH'S BAKED APPLES
Stayman Apples - or any good baking apple
Sugar
Cinnamon
Butter
Cut apples in half. Core. Place cut side up in
pan with small amount of water in pan. Fill
centers with 1 tsp sugar, 2 dashes cinnamon,
and pat of butter. Bake at 350° until barely
soft. Apples will soften up as they set. Serve
hot or warm.
Page 89
CHURCH'S CANDIED BAKED APPLES
Mix 2 C sugar
1 C water
1/3 C red hot hearts
Cook to make a syrup.
Pour over quartered and pealed apples that have
been placed in buttered baking dish. Bake at
350° until barely tender. Serve hot or cold.
CHURCH'S FRUIT BOWL
1 can (15 oz) pineapple chunks
1 can (16 oz) mandarin oranges or
3 oranges chopped big
3 bananas
1 can grapefruit sections
3 apples
½ pt melon balls
½ lb small green grapes, seedless
Chop fruit in large pieces and combine. Serve
cold.
CREAM JELLY ROLL Cora L. Leatherman
6 eggs 3 C flour
2 C sugar 4 tsp baking powder
4 Tbsp hot water
Beat eggs and sugar well. Sift flour and baking
powder; add to egg mixture. Fold in hot water.
Bake in ungreased jelly roll pan at 375° for
10-15 min. Spread with jelly or sweetened
whipped cream. Turn cake out onto powdered
sugar. Roll up.
Page 90
CREAM PUFFS David Brandenburg
Johanna Remsberg
½ C butter or margarine ¼ tsp salt
1 C boiling water 4 eggs
1 C sifted all purpose flour
Heat oven to 450°. Melt butter in boiling
water. Add flour and salt all at one time;
stir vigorously. Cook,stirring constantly
til mixture forms a ball that doesn't separate.
Remove from heat and cool slightly. Add eggs,
one at a time, beating vigorously after each
until smooth. Drop dough by heaping tablespoons
inches apart on a greased cookie sheet. Bake at
450° for 15 min, then at 325° for 25 min.
Remove cream puffs from oven and cut off top.
Turn off oven and put cream puffs back in with
tops half on cream puffs. This dries them out.
Just before serving,fill with DOUBLE RECIPE of
French Custard or SINGLE RECIPE of Chocolate
Filling, or Sweetened Whipped Cream or Custard.
Sprinkle with powdered sugar or pour chocolate
syrup over puffs when served.
French Custard Filling Johanna Remsberg
1/3 C sugar 1½ C milk
1 Tbsp flour 1 egg yolk, slightly beaten
1 Tbsp cornstarch 1 tsp vanilla
¼ tsp salt ½ C whipping cream, whipped
Mix sugar, flour, cornstarch, and salt. Gradually
stir in milk. Cook and stir till mixture thickens
and boils. Cook and stir 2-3 min longer. Stir
a little of hot mixture into egg yolk. Return
to hot mixture, stirring constantly. Bring just
to a boil. Add vanilla. Cool. Beat smooth.
Fold in whipped cream.
Page 91
Chocolate Filling Johanna Remsberg
1½ C sugar 2 C milk
1/3 C cornstarch 1½ chocolate squares
¼ tsp salt 3 egg yolks
1 Tbsp vanilla
Mix sugar, cornstarch, and salt in large saucepan.
Stir in milk gradually and stir in chocolate all
at once. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil 1 min. Stir
at least half of hot mixture gradually into egg
yolks. Blend into hot mixture; boil and stir
1 min. Remove from heat; stir in vanilla. Cool,
covering with plastic wrap.
Sweetened Whipped Cream Filling D. Brandenburg
Chill deep mixing bowl and beaters. Then place
all ingredients in bowl and beat together until
stiff.
1 C chilled whipping cream
¼ C sifted confectioners sugar
flavoring, if desired
Custard Filling D. Brandenburg
Mix in saucepan: ½ C sugar
½ tsp salt
1/3 C all purpose flour
Stir in: 2 C milk
Cook over medium heat, stirring until mixture
boils. Boil 1 min. Remove from heat. Stir more
than half of mixture into 4 beaten egg yolks or
2 beaten eggs. Blend into hot mixture in
saucepan. Bring just to boiling point. Cool
and blend in 2 tsp vanilla or other flavoring.
Page 92
CRUMBLY-TOPPED RHUBARB Christina Wiles
3 C diced, unpeeled rhubarb Combine first six ingredients
1 Tbsp flour in baking dish. Cream butter
½ C granulated sugar with flour and brown sugar;
1 tsp cinnamon stir in oats. Sprinkle over
1 Tbsp water rhubarb. Bake at 350° for
6 Tbsp margarine 40 min.
6 Tbsp flour
½ C brown sugar
½ C oats
DATE PUDDING Margaret Wyand
2 eggs Beat eggs; add other
1 C granulated sugar ingredients and mix well
pinch of salt before adding dates.
5 Tbsp flour Pour into greased 9"x9" pan;
1 tsp baking powder Bake 20 min.
1 C dates, chopped fine Cut into 9 squares; serve
½ C chopped nuts (optional) with whipped cream.
EGG CUSTARD Becky Guyton
Beat slightly with rotary beater: 4 eggs
Then beat in: 2/3 C sugar
½ tsp salt
¼ tsp nutmeg
2 ²/₃ C scalding hot milk
1 tsp vanilla
Pour into individual custard cups or a large baking
dish. Set dish in shallow pan of hot water. Bake
at 425° for 25-30 min.
Page 92
CRUMBLY-TOPPED RHUBARB Christina Wiles
3 C diced, unpeeled rhubarb Combine first six ingredients
1 Tbsp flour in baking dish. Cream butter
½ C granulated sugar with flour and brown sugar;
1 tsp cinnamon stir in oats. Sprinkle over
1 Tbsp water rhubarb. Bake at 350° for
6 Tbsp margarine 40 min.
6 Tbsp flour
½ C brown sugar
½ C oats
DATE PUDDING Margaret Wyand
2 eggs Beat eggs; add other
1 C granulated sugar ingredients and mix well
pinch of salt before adding dates.
5 Tbsp flour Pour into greased 9x9" pan;
1 tsp baking powder Bake 20 min.
1 C dates, chopped fine Cut into 9 squares; serve
½ C chopped nuts (optional) with whipped cream.
EGG CUSTARD Becky Guyton
Beat slightly with rotary beater: 4 eggs
Then beat in: 2/3 C sugar
½ tsp salt
¼ tsp nutmeg
2 2/3 C scalding hot milk
1 tsp vanilla
Pour into individual custard cups or a large baking
dish. Set dish in shallow pan of hot water. Bake
at 425° for 25-30 min.
Page 93
FROZEN DESSERT Nancy Beckmann
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can sweetened condensed milk (Eagle brand)
1 carton cool whip
Mix together and freeze in 9x12" pan.
FROZEN DESSERT * Cordelia Brengle
(without sugar or milk, for
those with food allergies)
½ C cold water
1 envelope unflavored gelatin
1 Tbsp honey
2 fluid oz. (1/3 of a 6-oz can) any fruit juice
concentrate
½ C applesauce, or any leftover fruit, or banana
OR 1 C fruit, and omit the concentrate
1½ C buttermilk
1 egg white
Soften the gelatin in the cold water. Put on low
heat and stir until dissolved. Add a pinch of salt
and 1 Tbsp honey. Put it into the blender with the
fruit and/or concentrate of your choice and the
buttermilk. Blend on speed to liquefy. Freeze in
shallow pan like a cakepan or ice cube tray.
Shortly before serving, beat 1 egg white in a bowl.
Add the broken up frozen mixture & beat until creamy.
Yields 3-4 servings.
*Adapted from the Rodale Cookbook.
Page 94
FRUIT COBBLER Connie Phillips
1 C sugar
1 qt fruit, drained (apples, peaches, or blueberries)
1 C flour
3/4 stick butter
1 C milk
3 tsp baking powder
Melt butter in baking dish. Mix rest of ingredients
and pour in. Then add fruit. Bake at 375° for
about 30 min.
FRUIT COBBLER Peggy Remsberg
2½ C fruit (fresh or canned)
1 C sugar
1 C juice
1 Tbsp butter
Combine in saucepan over medium heat and let come
to a boil. Pour hot mixture over the following
batter:
½ C sugar 1 tsp baking powder
3/4 C flour ½ stick butter
½ C milk
Melt butter in baking dish. Mix other ingredients
and pour evenly into baking dish. Pour hot mixture
over batter and bake at 350° for 30 min.
Page 95
GLAZED FRUIT Angela R. Smith
1 can (1 lb 4 oz) pineapple chunks
2 cans (1 lb 2 oz) chunky mixed fruits
2 cans (11 oz) mandarin oranges
4 - 6 bananas, peeled and sliced
a few sliced or whole frozen strawberries
2 Tbsp lemon juice
1 can (1 lb 6 oz) apricot, peach or pineapple
pie filling
Drain fruit well. Mix pie filling & lemon juice
and gently stir into fruits until all are glazed.
Chill well. Will hold shape on plate.
BUTTER PECAN ICE CREAM Pat Fogle
2 C chopped pecans
3 Tbsp butter, melted
3 cans evaporated milk
2 small pkg instant vanilla pudding
2 C sugar
1 tsp vanilla
2 qt milk
Saute' pecans in butter, stirring constantly,
about 5 min. Set aside to cool. Combine remaining
ingredients. Pour into 6 or 8 qt freezer can. Churn
about 10 min until thick. Remove dasher, add pecans
to mixture, return dasher and continue to freeze.
Let ripen at least one hour.
Page 96
ORANGE DELIGHT Sarah L. Remsberg
2 pkg orange-pineapple jello Dissolve in 2 C
hot water - until
sets a little.
Add: 1 med. can crushed pineapple and juice
2 med. cans mandarin oranges (juice from l can)
Let stand 15-30 min in refrigerator.
Mix: 1 envelope Dream Whip as directed
Add: 8 oz cream cheese (softened at room temperature)
½ C sugar
Spread Dream Whip mixture over top of jello. Replace
in refrigerator until ready to serve. Dot with
maraschino cherries.
MARBLE-OUS PEANUT BUTTER DESSERT Sarah Holter
Crust:
½ C packed brown sugar Combine. Cream till
½ C peanut butter light and fluffy.
¼ C softened butter
1 C self-rising or Add.
regular flour
Sprinkle into 8x12" baking dish. Bake at 350° for
10-15 min until golden brown. Set aside 1 C mixture
for topping. Lightly press remaining crumb mixture
over bottom of pan.
Filling:
1 pkg (8 oz) softened cream cheese
½ C sugar
½ C peanut butter Mix together well with
1 tsp vanilla mixer.
2 eggs Add, one at a time.
1 envelope whipped Fold in by hand.
topping (already whipped)
Pour over crust. Drizzle ¼ C chocolate syrup over
filling in pan. Cut through to marble. Sprinkle
remaining crumbs over filling. Press slightly.
Freeze at least 2 hr. Remove from freezer 15 min
before serving.
Page 97
PEACHES & CREAM DESSERT Jason Hooks
3/4 C all purpose flour
1 small regular vanilla pudding mix
1 tsp baking powder
1 beaten egg
½ C milk
3 Tbsp melted butter 1 Tbsp sugar
1 can (16 oz) peach slices ½ tsp cinnamon
1 pkg (8 oz) cream cheese, softened
½ C sugar
Stir together flour, pudding mix, and baking powder.
Combine egg, milk, and melted butter; add to dry
ingredients. Mix well; spread in greased 8x8x2"
baking pan. Drain peaches, reserving 1/3 C liquid.
Chop peaches; sprinkle atop batter. Beat together
cream cheese, the ½ C sugar and reserved peach
liquid; pour atop peaches in pan. Combine the
1 Tbsp sugar and cinnamon; sprinkle over all. Bake
at 350° for 45 min. Cool. Serves 9.
PEACH CRUMBLE Diana Bixler
Slice fresh peaches in large glass dish (approx.
7½x11). Add ½ C sugar to peaches. Make the dish
nearly full.
Sprinkle 1 Tbsp tapioca on top & add topping:
1 C flour ½ C brown sugar
1 stick oleo ¼ C white sugar
Bake at 400º for 15 min and 350º for 30 min. Good
warm or cold with milk or scoop of ice cream.
Serves 5 or 6.
CURRIED PEACHES Marjorie Hurd
Drain 3 No. 2 cans peaches. Place in casserole dish
with as many drained Maraschino cherries as desired.
Sprinkle with ½ tsp curry powder. Pour 3/4 stick
melted butter over top. Bake at 300º for 20-25 min.
Page 98
PEACH FLUFF Edna McCordell Leiter
Mix together: 1½ C crushed peaches
1½ C granulated sugar
3 C coffee cream
Last, add slowly: 1 Tbsp lemon juice
Put in freezing section of refrigerator - jell.
PECAN TARTS Lynn Zecher
Tart Shells *
1/3 C soft butter Mix all at once.
3/4 C flour Press in tart tins.
3 oz softened cream cheese
Tart Filling
1 egg 1/8 tsp salt
3/4 C brown sugar ½ tsp vanilla
1 Tbsp melted butter ½ C finely chopped pecans
Mix together and pour about 1 Tbsp of filling into
each tart shell. Bake at 325° for 20-25 min. Fills
12 tarts.
* To make pre-baked shells, bake at 350° for 10-15 min.
PUDDING DESSERT * Cordelia Brengle
(without cornstarch, sugar or milk,
for those with food allergies) *Adapted from the
Rodale Cookbook.
½ C of your favorite fruit juice
1 envelope unflavored gelatin
1 Tbsp honey
1 C buttermilk
fruit (1 banana, or 1 apple, or 1 orange, or any
combination of ½-1 C fruit)
Soften the gelatin in the ½ C cold fruit juice.
Put on low heat and stir until it is dissolved.
Add a pinch of salt. Stir in 1 Tbsp honey. Remove
from heat. Add buttermilk and chopped fruit. Set
in refrigerator to jell. Yields 2 cups.
Page 99
OLD-FASHIONED BREAD PUDDING Becky Guyton
Blend together: 2 C milk, scalded with ½ C butter
½ C granulated sugar
2 eggs, slightly beaten
¼ tsp salt
1 tsp nutmeg
½ C seedless raisins (optional)
Pour over 4 C soft bread crumbs which have been
placed in a buttered 1½ qt baking dish. Bake at
350° for 40-46 min, or until a silver knife inserted
into the pudding comes out clean.
CRACKER PUDDING Eleanor Bidle
1 qt milk ) Boil this until thickens.
1 C sugar )
2 egg yolks )
1 C rolled crackers)
1 C coconut ) - Add.
1 tsp vanilla )
Beat 2 egg whites and ¼ C sugar until sugar is
dissolved. Spread on top and brown at 400° for
8-10 min.
GO GO'S CRACKER PUDDING * Margaret Wyand
1 qt milk 1 C sugar
2 eggs ½ tsp vanilla
1½ C cracker crumbs ½ C coconut
pinch of salt
Let milk come to a boil. Stir in sugar and last
cracker crumbs moistened with whipped eggs. Add
salt, coconut, and vanilla. Stir and cook a few
minutes more. Cool and serve.
* This is a very old recipe.
Page 100
MARY'S PUDDING DESSERT Sarah Holter
Crust
1 C flour Combine flour and nuts.
½ C chopped nuts Cut in butter. Pat in
(California walnuts) 13x9" glass dish. Bake at
½ C butter 350° for 15 min. Cool.
1st Layer
1 pkg (8 oz) cream cheese Cream sugar with cheese.
1 c confectioners sugar Add Cool Whip. Spread on
2 C Cool Whip cooled crust.
2nd Layer
1 large instant chocolate pudding Beat until thick.
1 large instant vanilla pudding Spread on top
4½ C milk 1st layer.
3rd Layer
2 C cool whip Spread on 2nd Layer.
Top with sprinkle of chopped nuts. Chill for 2 hr.
NOTE: Lemon or pistachio puddings may be used.
PUDDING WICHES Ruth Ann Holter
1½ C cold milk 1 pkg instant pudding*
½ C peanut butter 24 graham crackers
In blender or mixing bowl, mix together milk,
peanut butter, and pudding. Place in bowl in
refrigerator for 15 min. Spread ½" thick between
graham crackers. Place in plastic bag on tray in
freezer for 24 hours. Delicious - eat like old-
fashioned Ice Cream Sandwiches. Makes 12.
* Banana, Lemon, and Vanilla Pudding are good.
Page 101
RANDY'S SPECIAL DESSERT Sarah Holter
2 C flour ½ C butter 2 C dark brown sugar
Cut butter into flour and sugar. Save 1 C for
topping.
Add: 1 egg 1 tsp vanilla
½ tsp salt 1 C milk with 1 tsp soda added
Mix thoroughly using mixer. Pour into greased and
floured 13x9" pan.
Topping: 1 C reserved topping mix
2 crushed Heath Bars
½ C chopped nuts
Place topping over dessert and bake at 350° for
30-40 min. Cool and serve.
RASPBERRY CRISP Janet Gartrell
1 qt raspberries 1/3 C flour
1/3 C sugar 1/3 C brown sugar
1/4 C butter 3/4 C rolled oats
Sprinkle raspberries with sugar in 9" square pan.
Blend butter, flour, brown sugar and oats. Sprinkle
over raspberries. Bake at 350° for 30 min. Serves 6.
RASPBERRY FREEZE Ruth Ann Holter
Crust: 1½ C Graham Cracker Crumbs)
¼ C sugar )- Combine.
½ C butter, melted )
Press in bottom and on sides of 13x9x2" pan. Bake
at 350° for 8 min.
Filling: 2 C chilled whipping cream OR, )- Whip
2 pkg Dream Whip
8 oz raspberry yogurt)
2 C raspberries )- Add
¼ C 10X sugar )
Put filling in crust and freeze for 8 hr. Thaw
30 min before serving.
Page 102
CREAMY RICE PUDDING Janice Beachley
½ C rice 1 tsp vanilla
3 C milk 1 C whipped cream (or Cool Whip)
½ tsp salt 1 can crushed pineapples
1/3 C sugar candied cherries
Cook rice with 2¾ C milk, salt, sugar, until tender.
Stir in vanilla and ½ C milk. Cool. Fold in whipped
cream, cherries and drained pineapple.
RICE PUDDING Margaret Boyette
2 C cooked rice 2 C hot milk
1/3 C raisins ½ tsp salt
2 eggs 1 tsp vanilla
½ C sugar ¼ tsp nutmeg
Butter 1½ qt. glass dish (8³/8 x 4½ x 2³/4"). Mix
rice & raisins in dish. Beat eggs. Stir in sugar,
then milk, salt and vanilla. Pour over rice and
raisins. Sprinkle with nutmeg set in hot water.
Bake at 350° for 1-1½ hr. Test 1" from side for
doneness.
THE RIECK'S FROZEN FRUIT LOG Sarah Holter
Blend together: 6 oz cream cheese
1 pt sour cream
3/4 C sugar
2 Tbsp lemon juice
5 drops green food coloring
Add and stir: 1 lg can fruit cocktail, drained
1/3 C maraschino cherries
1/3 C pecans
2½ C miniature marshmallows
For log effect, place in used frozen juice cans
and freeze for 8 hr. Slice when ready to serve.
Page 103
RUTH PALMER'S ONE-STEP Shirley House
CHOCOLATE ROLL-UP
½ C butter 4 eggs
1 can sweetened condensed milk 3/4 C sugar
½ tsp vanilla 2 sq. melted choc.
1/8 tsp salt ½ C water
1 1/3 C flaked coconut ½ tsp vanilla
½ C chopped pecans 1/8 tsp salt
½ C all purpose flour
Instant cocoa mix or powdered sugar
Set oven at 350°. Line a 15x10" jelly roll pan with
foil. Melt butter in foil-lined pan in oven. Spread
to coat. Combine sweetened condensed milk, vanilla,
and salt. Carefully pour over butter; DO NOT STIR.
Sprinkle coconut and nuts evenly over milk mixture;
DO NOT STIR. Set aside.
In large mixer bowl, beat eggs at high speed until
thick (about 5 min). Gradually add sugar. At low
speed, blend in chocolate, water, vanilla, and salt.
No need to sift flour - just add flour and blend at
low speed. Gently pour over ingredients in prepared
pan, completely covering coconut mixture. Bake at
350° for 18-20 min till done.
Sprinkle cake (in pan) with cocoa mixture or powdered
sugar. Place towel over cake. Place a long rack
over the towel. Invert. Remove jelly roll pan
and carefully remove foil. Start with narrow end
and roll up,jelly roll fashion. Leave roll wrapped
in towel until cool. Slice and serve when cool.
Page 104
SAWDUST DESSERT Edna Alice Hoffman
1 box orange jello. Add 2 C hot water and
1 box lemon jello . _ 1¼ C cold water.
Add: No. 2 can crushed pineapple (drained)
large pkg small marshmallows.
Set to jell.
Cook together until thick: 2 eggs, well beaten
5 Tbsp flour
3/4 C sugar
2 C unsweetened juice
(pineapple and orange)
Cool. Place on top of 1st layer.
3rd Layer: 2 pkg Dream Whip
1 pkg (8 oz) cream cheese, softened
1 C milk
½ tsp vanilla
Mix together and put over 2nd layer.
Sprinkle top with ½ C crushed graham cracker crumbs
mixed with 3 Tbsp sugar and cinnamon.
Refrigerate. Cut into squares to serve.
SPONGE ROLLS Mary E. Leatherman
5 eggs
1 C sugar
1 C flour
Beat eggs and flour until real light. Bake in
jelly roll pan (not greased) at 375° for about
20 min. Spread with jelly while still hot. Roll
up as jelly roll. Slice and serve when cool.
Page 105
STRAWBERRY YUM YUM Sarah Holter
Crust
Combine: 1½ C graham cracker crumbs
1/3 C melted butter
Reserve ½ C crumb mixture. Press remaining mixture
into 8x8x2" glass dish. Chill for 15 min.
Combine: 3 oz pkg cream cheese, softened
1 Tbsp milk
Spread over crust.
Filling
2 qt fresh strawberries or 1½ qt frozen strawberries
3/4 C sugar
3 Tbsp cornstarch
½ C water or strawberry juice
1 Tbsp butter
Crush enough strawberries with potato masher to
make 1 Cup. Combine sugar and cornstarch. Add
crushed water or juice. Cook over medium heat,
stirring constantly until it comes to boil. Continue
cooking and stirring over low heat for 2 min. The
mixture will be thickened. Remove from heat and
stir in butter. Cool. Strain juice from frozen
strawberries. Stir berries into cooked mixture.
Pour over cheese in dish. Chill while preparing
topping. Use either topping.
Topping
Blend and whip 1 C heavy whipping cream, cold
until stiff: ½ C powdered sugar
½ tsp vanilla
Add: 1 pkg (8 oz) cream cheese, softened
Spread over strawberry mixture. Top with remaining
¼ C crumbs. Chill well. Keep refrigerated.
Serves 6-8.
Topping
Blend and whip in deep narrow mixing bowl:
1 pkg whipped topping mix, as directed on pkg.
Beat in: 1 pkg (8 oz) cream cheese, softened
¼ C powdered sugar
MAIN DISHES
vegetable Seafood
Casserole Steak
Ham
Chicken
Beef Casserole
Stew Veal
POT
ROAST
AND MAKE ME SAVOURY MEAT,
SUCH AS I LOVE,
AND BRING IT TO ME,
THAT I MAY EAT; . . . .
GENESIS 27:4
Page 106
DELUXE BAKED BEANS Janice Beachley
1 lb ground beef dash of pepper
½ C chopped onion 1 Tbsp Worcestershire sauce
1 can (1 lb 14 oz) baked beans
½ C catsup brown sugar, to taste
Brown ground beef and onion in pan, drain. Combine
with remaining ingredients and bake at 350° for
1 hr.
FOUR-BEAN CASSEROLE Jason Hooks
3/4 lb bacon, diced & fried 1 can lima beans
4 large onions, chopped & fried 1 can kidney beans
1/3 C vinegar 1 can pork/beans
3/4 C brown sugar 1 can butter beans
1 Tbsp dry mustard
Cook together the bacon, onions, vinegar, brown
sugar and mustard. Simmer for 20 min. Add all
beans. Bake in large casserole dish at 325° for
2 hr. Serves 10–12.
HUNGRY JACK BEEF CASSEROLE Shirley House
1 lb ground beef 1 can (9½ oz) Hungry Jack
1 tsp salt Refrigerator Flaky
1 can (16 oz) pork/beans Biscuits
2 Tbsp brown sugar 1 C shredded Cheddar
1 Tbsp minced onion Cheese
Brown ground beef, drain. Stir in next four
ingredients; heat till bubbly. Pour into 2 qt
casserole. Cut biscuits in half to form 20 half
circles. Place on top of casserole. Sprinkle
with cheese. Bake at 375° for 25-30 min or
until biscuits are golden brown.
Page 107
BEEF STEW Bunny Cramer
2 lb stew beef 1 tsp sugar
2 Tbsp fat or oil ½ tsp pepper
4 C boiling water ½ tsp paprika
1 Tbsp lemon juice dash allspice
1 tsp Worcestershire sauce 6 diced carrots
1 clove garlic 2-3 stalks celery,
1 medium onion, sliced thin sliced
2 bay leaves 3-4 potatoes, pieces
1 Tbsp salt
Thoroughly brown meat on all sides in hot fat or
oil. Add remaining ingredients except vegetables
and simmer covered 2 hr. Add vegetables, cover
and cook till tender (about 1 hr). Thicken liquid
with flour and water (½ C water and ¼ C flour).
QUICK BEEF STROGANOFF Esther B. Bowman
1 lb beef sirloin 2 Tbsp catsup
1 Tbsp shortening 2 tsp Worcestershire
1 medium onion, chopped sauce
1 clove garlic, minced 1 C sour cream
1 can (10½ oz.) condensed cream of mushroom soup
1 can (3 oz) broiled sliced mushrooms, undrained
Pennsylvania Dutch wide noodles
Cut meat into desired bite-sized pieces. Brown
in hot shortening. Add onion and garlic; cook
till onion is crisp-tender. Combine remaining
ingredients except noodles. Add to meat. Heat
through, but DO NOT BOIL. Stir in sour cream.
Serve over cooked noodles. Makes 4 servings.
NOTE: To cut calories, I've heard one can
substitute plain yogurt for sour cream, although
I've never tried it with this recipe.
Also, venison steak can be substituted for
sirloin, if desired.
Page 108
CHURCH'S BEEF TURNOVERS
1 C crushed onion crackers
1 C all purpose flour
¼ C grated Parmesan cheese
6 Tbsp butter
1 pkg (3 oz) cream cheese
4-5 Tbsp water
½ lb ground beef
½ C cooked spinach (cooked & well-drained)
1 can (3 oz) chopped mushrooms (drained)
¼ C bottled spaghetti sauce
¼ tsp dried basil, crushed
¼ tsp dried thyme, crushed
¼ tsp salt
1 egg, beaten
Combine crackers, flour, Parmesan cheese. Cut
in butter and cream cheese to fine crumbs.
Sprinkle 4-5 Tbsp cold water over mixture, a Tbsp
at a time, mixing with fork. Form into ball, wrap
in clear plastic. Chill for 30 min.
Brown ground beef, drain. Stir in spinach, mush-
rooms, spaghetti sauce, salt, basil and thyme.
Set aside.
On floured surface, roll dough 1/8" thick. Cut
4" circles. Place 1 Tbsp of filling on each half.
Brush edges with beaten egg. Fold dough over.
Place on greased baking sheet. Brush with more
beaten egg. Bake at 400° for 18-20 min.
Serve hot.
___EASY OVEN STEW___ Dorothy B. Clark (Dave's mother)
1 lb stew beef Place beef and vegetables in
1 onion, sliced 2 qt casserole dish. Pour
2 or more carrots, sliced soup over mixture.
2 or more stalks celery, sliced Bake at 350°
4 medium potatoes, quartered for 3 hr.
1 can cream of mushroom soup OR
cream of celery soup, undiluted
Page 109
BEEF TONGUE WITH VEGETABLES Sarah Holter
________________________________________________________________
1 beef tongue 1 pt tomato juice
1 tsp salt 2 tsp Worcestershire sauce
1 bay leaf 1 C diced carrots
2 C water 1 C diced potatoes
¼ C butter 1 C diced celery
¼ C flour 1 small onion, chopped fine
Cook tongue with salt, bay leaf and water until
it sticks done. Cool and remove skin. Melt
butter; blend in flour. Add 1 C tongue stock,
tomato juice, Worcestershire sauce and dash of
salt. Cook, stirring until thick. Add carrots,
potatoes, celery, and onions. Cook for 30 min.
Place in baking dish. Bake at 350° for 1 hr.
Makes enough for 6-8 average servings.
MAKE-AHEAD BREAKFAST BAKE Randy Holter
1 lb bulk sausage
2 slices bread, cut into ½" cubes
1 C (4 oz) shredded sharp Cheddar Cheese
6 eggs ½ tsp salt
2 C milk ½ tsp dry mustard
Crumble sausage in a medium skillet. Cook over
medium heat until brown, stirring occasionally.
Drain well.
Spread bread cubes in a butter 12x8x2" baking
dish; top with sausage and cheese.
Combine eggs, milk, and seasonings. Beat well
and pour over cheese. Cover and refrigerate
overnight. Bake at 350° for 30-40 min until
set.
Yields: 6-8 servings
Page 110
BROCCOLI CASSEROLE Karen Bare
Polly Keller
2 pkgs chopped broccoli
1 egg, slightly beaten
½ C mayonnaise
1 small onion, chopped ¼ C melted butter
1 can cream of mushroom soup Herb Stuffing mix,
1 C grated Cheddar Cheese about 1 C
Cook broccoli slightly less than package
instructions. Mix broccoli, egg, mayonnaise,
onion, soup and cheese in a greased 2 qt casserole.
Mix stuffing with melted butter and sprinkle over
broccoli. Bake at 350° for 30 min.
BROCCOLI CASSEROLE Frances Locke
2 pkgs broccoli, partly cooked. Drain and put
in bottom of buttered casserole.
Break up 2 cans tuna over broccoli and pour:
2 cans mushroom soup)._Mix
1 soup can of milk
Break up potato chips and sprinkle generously
over the top. Bake at 350° for 30 min.
BROCCOLI PUFF * Mary Beckmann
Mrs. Edward F. Holter
2 pkgs frozen chopped broccoli
1 C Bisquick baking mix
1 C milk ½ tsp salt
2 eggs 1 C shredded Cheddar Cheese
Cook broccoli and drain. Beat baking mix, milk,
eggs, and salt with hand beater until smooth.
Stir in broccoli and cheese. Pour into buttered
1½ qt casserole dish. Bake at 325° for about
1 hr, until knife inserted halfway between center
and edge comes out clean.
* You can also use corn or spinach in place of
broccoli.
Page 111
CREAMY BROCCOLI BAKE Janet Gartrell
1½ lb broccoli or 1 medium head cauliflower
(about 1½ lb)*
1 can (10 3/4 oz) condensed cream of mushroom soup
¼ C milk
½ C shredded cheddar cheese (about 2 oz)
¼ C Bisquick baking mix
¼ C firm margarine or butter
Heat 1" salted water (½ tsp salt to 1 c water) to
boiling. Add broccoli, cover and heat to boiling.
Cook until stems are almost tender, 10-12 min,
and drain. Place broccoli in ungreased 1½ qt
round casserole. Heat oven to 400°. Beat soup
and milk with hand beater until smooth; pour over
broccoli. Sprinkle with cheese. Mix baking mix
and margarine until crumbly; sprinkle over cheese.
Bake until crumbs are light brown, about 20 min.
Yield: 6-8 servings.
*2 pkgs (10 oz each) frozen broccoli spears or
cauliflower, cooked and drained, can be
substituted for the fresh broccoli or
cauliflower.
CABBAGE ROLLS (tomato sauce) Nancy Beckmann
16 large cabbage leaves
1 lb ground beef 2 C rice, cooked
2 tsp salt 2 eggs
½ tsp pepper 2 cans tomato soup
4 Tbsp onion 1¼ C water
Steam cabbage to loosen leaves. Season meat; add
onion, rice and eggs. Roll portion of filling
into each leaf and fasten ends with toothpicks.
Place cabbage rolls into pressure cooker; pour
soup and water over rolls. Cover and set control
at 15; cook 8 min after control jiggles.
NOTE: If you haven't got a pressure cooker, this
can be baked in oven. Cover with diluted
soup; bake at 325° for 1½ hr.
Can add mushrooms or use different spices
depending on what is on hand when making
them.
Page 112
CHEESE ENCHILADAS Shirley House
1 can (11 oz) Old El Paso Tortillas
1 can (14 oz) Old El Paso Mild Enchilada Sauce
1 can (15 oz) tomato sauce
½ C water
1 lb Cheddar Cheese
1 lb Monterey Jack Cheese
1¾ C chopped olives
1¾ C chopped onions
Mix together and set aside tomato sauce, enchilada
sauce, and water. Combine and set aside onions
and olives. Grate cheese separately; set aside.
In large casserole dish, layer in order till all
ingredients are used, beginning and ending with
sauce mix. Bake at 325° for 20-25 min.
CHICKEN ALMOND CASSEROLE Leslie Shafer
2 C diced cooked chicken 1 C crisp chow-mein
¼ C chopped onions noodles
1 Tbsp butter 1 Tbsp soy sauce
1 can (10 oz) cream of mushroom soup
1/3 C chicken broth 3 drops tabasco
1/8 tsp pepper
Sauté onion and celery in butter. Add soup and
broth; season with soy sauce, tabasco and pepper.
Add chicken and simmer a few seconds. Pour into
1 qt casserole. Sprinkle with noodles and nuts.
Bake at 350° for 20 min until bubbly. Serves 4.
Page 113
CHICKEN CASSEROLE Nancy Beckmann
Boil 2 chicken breasts; debone. Place chicken
in casserole. Mix can mushroom soup and 1 C
sour cream and pour over chicken. Top with
package of prepared dressing.
Bake at 325° for 1½-2 hr. Serves 4-6.
(Last half hour, add can of pimento for color.)
CHICKEN CASSEROLE Angela Remsberg Smith
3 C cooked chicken, cut up 2 Tbsp lemon juice
2 cans cream of chicken soup 2 C diced celery
1½ C Hellmann's mayonnaise 2 Tbsp grated onion
1 C uncooked rice, cooked = 3 C
Mix. Place in 8x11"casserole. Set in refrigerator
24 hr. Allow to stand 2 hr. Bake at 375° for
30 min.
CHICKEN DIVAN Mary Jo Clark
3 chicken breasts, cooked & diced (I often use
2 C leftover chicken,diced.)
1 tsp curry powder
½ tsp lemon juice
1 can cream of chicken or mushroom soup
8 oz mild Cheddar Cheese, shredded
½ C mayonnaise
1 pkg frozen broccoli spears, cooked & drained
bread crumbs for topping
Cook broccoli, drain and put in bottom of greased
casserole. Combine first 6 ingredients (only 3/4
of cheese) and pour over top. Top with crumbs
and remaining cheese. Bake at 350° for 30 min.
Page 114
CHICKEN WITH NUT Kim Barnie
Chicken in Marinated Sauce:
4 chicken breasts, boned and skinned, cut into
cubes
1 egg white, beat until foamy
2 Tbsp dry sherry
Combine all three in mixing bowl, cover and let
sit in refrigerator at least 3 hr. Best overnight.
Sauce:
2 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp red wine vinegar
2 Tbsp corn starch
2 Tbsp dark brown sugar
2 Tbsp water
2 tsp sesame oil
In mixing bowl, combine all this and set aside.
1 clove garlic, mashed
1 green pepper, cut into cubes
1 carrot, cut into toothpick size
½ C peanuts or cashews
2 Tbsp vegetable oil
Before serving, heat oil in skillet. Stir mashed
garlic in until turns brown; take garlic out.
Put chicken in and stir quickly. Mix all
vegetables in and stir until tender but crisp.
Stir the sauce and pour it in. Stir until sauce
thickens. Mix in nuts and serve with steamed
rice. Serves 4.
Page 115
OVEN-FRIED CHICKEN Esther B. Bowman
½ C (½ stick) butter or margarine
2 C Pepperidge Farm Herb Seasoned Stuffing Mix
1 tsp salt
1 egg
1 Tbsp water
1 broiler fryer (2½-3 lb), cut up
Preheat oven to 425°. Melt the butter in a shallow
baking pan while oven is heating. Put stuffing mix
in a plastic bag and crush with a rolling pin.
Add salt to bag. Beat egg with water in a pie
plate. Dip chicken pieces in egg mixture. Then
shake in stuffing mixture, a few pieces at a time,
until well coated. Place skin side down in the
melted butter in a single layer. Bake uncovered
at 425° for 30 min. Turn; bake 15 min. longer or
until golden brown.
NOTE: To save calories, skin chicken.
FR. JOHN'S CHICKEN AND RICE
2 chickens, cut up 1 medium onion,
5 C Minute Rice cut into rings
4 cans mushroom soup 1 pkg dry onion soup
plus 3 cans water 1/3 C dry Vermouth (more if
1 large can mushrooms you like to party)
parsley
Pour rice into 9x13 cake pan. Add mushroom soup
and water. Add mushrooms (drained); stir slightly.
Sprinkle on half pkg of onion soup mix. Add chicken
pieces. Pour Vermouth over chicken. Place onion
rings on top. Sprinkle on remaining half pkg of
soup mix. Sprinkle on parsley for color. Bake
at 350° for 1 hr 15 min. Serves 6-8 people. A
good dish for party suppers. Just prepare and
let it cook.
Page 116
GOLDEN CHICKEN ROLLS Janice Beachley
6 chicken breasts, skinned, boned, and split
12 thin slices swiss cheese
12 thin slices boiled or baked ham
½ C butter, melted
2 1/3 C soft bread crumbs
¼ C grated Parmesan cheese
With mallet or rolling pin, flatten chicken to
7½x6" pieces. Place a slice of ham and cheese
on each piece. Roll like jelly roll. Fold in
sides to hold in ham and cheese. Dip in butter,
then in combined cheese and bread crumbs. Refrig-
erate overnight (or for 8 hr). Bake in 15x10 pan
at 350° for 40 min.
GRANDMOMMY'S CHURCH CHICKEN Sharon DeColigny
1 young plump chicken, separated
1 lemon or lemon juice
2 tsp salt
¼ tsp black pepper)-Mix together.
½ tsp paprika )
Melted butter or margarine
enough granulated sugar to sprinkle
Rub entire chicken surface with lemon. Sprinkle
with salt-pepper-paprika. Coat well with melted
butter and sprinkle lightly with sugar. Place
in roasting pan, skin side up. Add ½ C water.
(For 2 chickens, use 1 C water.) Bake at 400°
for 1 hr, basting if desired. Turn chicken
over so other side browns nicely.
NOTE: Can be baked at 225° for 3½ hr. Great
for Sundays!
Page 117
CHICKEN STRATA Brian House
8 slices day-old bread 1 can mushroom soup
½ C chopped onion ½ C mayonnaise
½ C chopped green pepper 1½ C milk
½ C chopped celery ½ C shredded sharp cheese
3/4 tsp salt dash pepper
2 eggs. slightly beaten
2 C diced cooked chicken or turkey
Butter 2 slices bread; cut into ½" cubes and
set aside. Cut remaining bread in 1" cubes; place
half of unbuttered cubes in bottom of 8x8x2"
baking dish. Combine chicken, vegetables, mayon-
naise and seasonings; spoon over bread cubes.
Sprinkle remaining unbuttered cubes over chicken
mixture. Combine eggs and milk; pour over all.
Cover and chill 1 hr or overnight. Spoon soup
over top. Sprinkle with buttered cubes. Bake
at 325° for 50 min. or till set. Sprinkle cheese
over top during last few minutes of baking.
CHIPPED BEEF NOODLE CASSEROLE Jason Hooks
1 pkg (4 oz) chipped beef salt & pepper, to
4 oz noodles taste
1 C milk 1 can mushroom soup
¼ C chopped onion 1/3 C bread crumbs
2 Tbsp butter 1 C grated cheese
Boil the noodles in salt water and drain. Sauté
onions in butter for 5 min. Add seasonings, soup,
milk, chipped beef and noodles. Put in buttered
2 qt casserole. Top with bread crumbs and
grated cheese. Bake at 350° for 25-30 min.
Page 118
COOKIE PRESS NOODLES Mary E. Leatherman
Beat thoroughly: 3 whole eggs
½ tsp salt
Gradually add: 1 C flour, little at a time
Fill cookie press, using noodle hole tip. Hold
upright 5" over 2 qt boiling soup broth which is
in a wide kettle. Slowly press batter through
press, dropping noodles in boiling water.
Boil until noodles are done.
CORNFRITTERS Laura M. Remsberg
6 ears corn, grated (If not too milky, add ½ C
milk, at least ¼ C.
DO NOT COOK CORN ON COB.)
½ C flour 2 Tbsp sugar
1 tsp salt 2 eggs
2 tsp baking powder 1 Tbsp melted butter, generous
1/3 tsp pepper
Fry in butter or Spry over medium heat. Edges
get brown. (Not much shortening required but
make sure bottom of pan is more than covered.)
Page 119
EGG BRUNCH Judy Brandenburg
Sauce: 4 slices bacon 4 oz chipped beef,
½ C flour coarsely chopped
½ C butter (can use more)
1-2 cans mushrooms 1 qt milk
(4 oz cans)
Sauté bacon until crisp. Remove from heat.
Remove all grease. Crumble bacon; add butter,
letting melt slowly. Add chipped beef and
3/4 of mushrooms (save rest for garnish). Sprinkle
with flour, salt and pepper to taste. Gradually
stir in milk. Return to heat and cook until
sauce is thickened, stirring constantly. Set aside.
Scrambled eggs: 16 eggs ¼ C butter, melted
1 tsp salt
Mix
1 C milk (4 oz evaporated
and 4 oz whole milk)
Scramble eggs in butter. Alternate layers of eggs
and sauce (eggs first, ending with sauce). Should
make two of each. Garnish with remaining mushrooms.
Cover and bake at 2750 for 1 hr.
NOTE: May be fixed day before. Refrigerate, then
bake in 9 x 13 glass pan. Good for Christmas
morning. And good to serve with: ham sand-
wiches, fruit such as baked apples, coffee
cakes. Serves 12.
CORN PUDDING (RUTH DARNER'S) Submitted by: Sarah Holter
1½ C frozen corn, thawed
2 eggs, slightly beaten 1 C milk
½ tsp salt ½ Tbsp cornstarch
1½ Tbsp sugar 1 Tbsp butter, melted
Add sugar and salt to slightly beaten eggs. Mix
cornstarch into milk. Combine corn with egg
mixture, butter and milk. Pour into a greased
baking dish and bake at 350° for 40-50 min or
until firm. If desired, green pepper or onion
may be added for extra flavor.
Bake in Microwave Oven on HIGH 10-12 min. Stir
every 4 min.
Page 120
EGG NOODLES AND CHEESE Nancy Beahm
1 pkg (8 oz) egg noodles ½ tsp paprika
2 Tbsp butter, melted 2⅔ C milk
2 Tbsp flour 1½ C grated sharp cheese
½ tsp salt ½ C buttered bread
1/8 tsp pepper crumbs
Cook egg noodles according to package directions.
Drain. Melt butter. Blend in flour and seasonings.
Add milk and cook, stirring constantly until
thickened. Add 1 C of the cheese and stir until
cheese melts. Combine cooked noodles with sauce
in a baking dish. Top with remaining cheese and
buttered bread crumbs. Sprinkle lightly with
paprika and bake uncovered at 375° for 25 min.
Serves 6-8.
FAT DOG CASSEROLE Shirley House
8 hot dogs ½ tsp salt
1 Tbsp butter 2 C cooked noodles
1 can (8 oz) tomato sauce 1 pkg (3 oz) cream cheese
½ tsp garlic powder ½ C sour cream
1 tsp sugar ½ C grated cheddar cheese
Cut hot dogs in half-inch chunks. In skillet,
heat them along with butter, tomato sauce, garlic
powder, sugar and salt. Place noodles in greased
casserole dish. Mix cream cheese and sour cream
together and spoon mixture over noodles. Add
hot dogs and sauce. Finally, sprinkle top with
grated cheese. Bake at 350° for 30 min. Serves 4.
** Transcriber's notes: This was penciled in the margins **
Lil Belcher’s corn pudding
4 T. butter { make a roux
4 T. flour
2 cups MILK - add to roux, stir until
thickened
ADD ½ tsp salt 2 eggs, well beaten
PINCH Nutmeg
about 1 pint of corn (previously Fresh or Frozen)
Page 130
MOM'S FILET OF FLOUNDER Alberta Bonney
(Mary Jo Clark's mother)
Buy 2 lb frozen filet of flounder (or sole);
defrost in package. Remove, AS IS, from package
and lay in shallow pan lined with foil. DON'T
SEPARATE. Roll Ritz crackers to crumbs, drizzle
with melted butter. Spread on fish and bake at
400° for 25 min. GOOD.
GREEN BEAN CASSEROLE Betty Jane Snyder
1 can mushroom soup) Mix together and pour over
1 tsp soy sauce ) beans.
1 qt beans
1 can (3½ oz) fried onions - sprinkle over beans.
Bake at 350° for 30-40 min.
HAM AND CAULIFLOWER CASSEROLE Deborah Beckmann
1 small cauliflower, separated
½ C cornflake crumbs
¼ lb cooked, diced ham 3/4 C sour cream
3 Tbsp chopped green pepper ¼ C Parmesan
½ C shredded cheddar cheese dash paprika
Cook cauliflower 15 min (till tender); drain, mix with
crumbs. Add ham, green pepper and cheddar cheese.
Place mixture in buttered casserole dish. Pour
sour cream over top. Sprinkle with Parmesan
cheese. Bake at 325° for 20 min.
Page 122
IMPOSSIBLE HAM'N SWISS PIE Eleanor Bidle
2 C fully cooked smoked ham, cut up
1 C shredded natural Swiss cheese (4 oz)
1/3 C chopped green onions or other onion
4 eggs
2 C milk
1 C Bisquick baking mix
¼ tsp salt, if desired
1/8 tsp pepper
Sprinkle ham, cheese and onion in greased 10½"
pie plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high, or 1 min
with hand beater. Pour into plate. Bake at 400°0
until golden brown and knife inserted into center
comes out clean, 35-40 min. Cool 5 min.
NOTE: At high altitude, bake about 45 min.
STUFFED HAM Connie Phillps
Cover with water and precook corned ham
for about 45 min to 1 hr. Use corned ham weighing
about 12-14 lb.
4 heads cabbage (7 lb)
10-12 medium onions (3 lb)
2 tsp red crushed pepper, to taste
½ tsp black pepper, to taste
salt, to taste
Shred cabbage and onions in pot. Add seasonings
and cook until tender. Save liquid for final cooking.
After ham has precooked, on skin side, cut 1½-2"
slashes in opposite way from the way you slice.
Stuff with cooked cabbage, onions and seasonings.
Pack firmly. Use remaining cabbage, onions, and
seasonings to cover ham. Wrap in cheesecloth and
place in large kettle. Cover with liquid from
cabbage mixture. Boil 4½-5 hr. Remove and drain
overnight. Slice and refrigerate.
NOTE: From "The Pride of St. Mary's County"
Page 123
MOCK LASAGNA Trudy Hildebrand
1½ lb ground beef
1 onion, chopped
1 garlic clove, minced
12 oz mozzarella cheese, shredded
1 carton (1q oz) cottage cheese
2 cans (6 oz each) tomato paste
½ C water 1½ Tbsp dry parsley flakes
1 tsp basil 1 pkg (10) lasagna noodles,
1½ tsp Italian seasoning broken into bite-size
1 tsp salt pieces
½ tsp pepper 2 Tbsp oil
Brown ground beef in skillet and drain well. Place
in pot and add all the remaining ingredients except
the noodles and oil. Stir very thoroughly. Cook
noodles just until tender, drain and toss in oil.
Place in pot and fold into cheese and meat mixture.
Cook on low heat about 6-8 hr. Makes 6 servings.
NOTE: Great Crock Pot dish.
LOW CALORIE HOT DISH Diane Gartrell
1 small head cabbage 1/3 C rice, uncooked
1 lb hamburger 1 can tomato soup
1 small onion, minced 1 soup can water
Chop cabbage in large pieces, place in bottom of
greased baking dish. Brown meat and onion, pour
off fat and stir in raw rice. Place meat mixture
on top of cabbage and cover all with tomato soup
and water. Bake in preheated 350° oven for at
least 1 hr. Watch that it doesn't get too dry.
This recipe can be varied using sausage, chops,
etc. Use whatever seasonings you prefer, but
forget the weight watching!
Page 124
BAKED MACARONI AND CHEESE Diana Corl
1 pkg (8 oz) elbow macaroni
1 can (10½ oz) cream of mushroom soup
1 c milk
3/4 lb sharp cheddar cheese, shredded
1 c cracker crumbs
4 Tbsp melted butter or margarine
Cook macaroni as directed on package; drain.
Blend soup and milk together. Layer macaroni,
milk-soup mixture, and cheese alternately into
1½ qt greased casserole. Sprinkle any remaining
cheese over top. Toss cracker crumbs with melted
butter or margarine. Sprinkle over casserole.
Bake at 375° for 25-30 min or until sauce is
bubbly and crumbs are browned. Makes 6 servings.
MACARONI COMBINATION CASSEROLE Deborah Beckmann
1 C macaroni, uncooked 2 eggs, hard boiled
1/8 lb shredded cheese 1 Tbsp onion, diced
1/8 lb ground ham
1 can cream of mushroom soup
Combine all ingredients and place in small casserole.
Let stand overnight. Bake at 350° for 1 hr.
BARBECUE MEATBALLS Charlotte S. Holter
Combine in crock pot, 1½ C chili sauce
stir well: 1 C grape jelly
1-3 tsp mustard
Cover and cook on high while preparing meatballs.
Combine and shape 1 lb ground beef
into 30 small balls: 1 egg
3 Tbsp dry breadcrumbs
½ tsp salt
Place on broiler rack or in baking pan. Bake
at 400° for 15-20 min; drain well. Add balls
to sauce in crock pot. Stir well to coat. Cover
and cook on low 6-10 hr. (Longer cooking gives
more flavor.)
Page 125
CREAMED MEATBALLS Frances Locke
Blend l can mushroom soup with ½ C water.
Mix ½ C soup mixture with 1 lb ground beef,
cracker crumbs, 2 Tbsp onion; 1 tsp salt,
1 tsp parsley, 1 egg (slightly beaten).
Make meatballs, brown in skillet and pour off fat.
Add rest of soup mixture. Cover and simmer
20 min. Stir often.
MEATLOAF Nancy Beahm
1 lb ground beef 1 tsp salt
½ C finely ground dash of pepper
Chicken-N-Bisket 2/3 C evaporated milk
crackers 2 Tbsp catsup
3 Tbsp instant minced onion
Blend all ingredients except catsup. Shape into
loaf and place in shallow baking dish. Bake at
350° for 30-35 min. Spoon catsup over top. Bake
15 min longer. Serves 4.
MEATLOAF Mary Jo Clark
2 lb hamburger 1 small onion, diced
2 Tbsp A-1 sauce ¼ C shredded carrot
2 tsp salt Sauce: Mix together.
1 C dry breadcrumbs 2 Tbsp A-1 sauce
2 eggs 1 can (8 oz) tomato
3/4 C milk sauce
3 Tbsp parsley flakes
Mix all meatloaf ingredients together with one-
half sauce mixture. Blend well. Shape into loaf
and place in shallow baking pan. Spread remaining
sauce over top and bake at 400° for 1 hr.
Serves 6-8.
Page 126
MEATLOAF Leigh Shafer
2 lb ground beef ½ c breadcrumbs
2 eggs, beaten onion, to taste
½ C tomato juice 1 tsp salt
1/3 C milk ½ tsp pepper
Dash of Worcestershire sauce Green pepper (opt)
Mix together and shape into loaf; add water.
Leave uncovered and bake till meat turns brown.
Then cover and bake at 350° for 1 hr.
SWEET AND SOUR MEATLOAF Dorothy Gartrell
1 can (15 oz) tomato sauce )
½ C firmly packed brown sugar ) Combine and
¼ C vinegar ) set aside.
1 tsp mustard )
2 lb ground lean beef
½ lb ground pork Combine meats,
2 eggs, slightly beaten eggs, onion,
½ C minced onion breadcrumbs, and
½ C soft breadcrumbs seasonings.
2 tsp salt Add: 1 C tomato
¼ tsp pepper sauce mixture.
green pepper slices (opt)
Pack into a 1½ qt casserole dish. Pour ½ C sauce
over meatloaf. Bake at 350° for 1 hr. Heat
remaining sauce and serve with meatloaf. Serves 8.
CREAMED PEAS Jason Hooks
Cook 10 oz peas. Drain.
Add: 1 tsp sugar 1/8 tsp pepper
½ tsp salt ½ C cream
2 Tbsp butter
Heat until hot.
Page 127
BARBECUE PORK Kim Barnie
1 lb pork loin, 1 C honey
cut into 2" strips 4 oz dark soy sauce
1 jar (12 oz) plum preserve ½ C chopped green
2 tsp fresh grated ginger root onion
Combine all ingredients in mixing bowl. Marinate
pork overnight with above sauce. Roast in oven
on rack at 350° for 1 hr, basting often with
remaining sauce.
If any sauce remains, put in sauce pan and bring
to boil. Simmer 10-15 min. Serve with meat and
steamed rice.
GRATED POTATO CASSEROLE Nancy Beckmann
1 C milk 1 C cubed cheddar cheese
3 eggs ½ green pepper
1½ tsp salt 1 small onion
1/8 tsp pepper 4 medium potatoes
Put into blender till just mixed through. Then
pour into 1½ qt casserole dish and bake at 350°
for 1 hr.
IRISH POTATO BAKE Ruth Roberson
2 C Corn Chex cereal, crushed to 1 C
4 Tbsp butter or margarine, melted
3 C seasoned stiff hot mashed potatoes
½ C Diary sour cream
½ tsp onion powder
¼ tsp seasoned salt
dash pepper
1 pkg (10 oz) frozen chopped broccoli, cooked
and drained (omit salt when cooking)
1 C (4 oz) Shredded Process American cheese
Grease 1½ qt shallow baking dish. Combine corn
chex and butter. Set aside. Combine potatoes,
sour cream, seasonings and broccoli. Stir gently
until mixed. Turn one-half into baking dish.
Sprinkle with one-half cheese and one-half
crumbs. Repeat. Bake at 350° for 20-25 min.
Page 128
OVEN POTATOES Frances Locke
Cut potatoes into french fries. Put into
greased casserole and sprinkle with onion salt
and pepper to taste. Dot with butter or margarine
and sprinkle generously with Parmesan cheese.
Cover and bake at 350° for 45 min.
REFRIGERATOR MASHED POTATOES
5 lb potatoes 2 tsp onion salt
2 pkg (3 oz each) cream cheese 1 tsp salt
1 C commercial sour cream ¼ tsp pepper
2 Tbsp butter or margarine
Cook pared potatoes, drain. With electric mixer,
mash. Add remaining ingredients and beat until
creamy. May be stored in refrigerator for as
long as 2 wks.
To use, place desired amount in a serving casserole.
Dot with small amount of butter and bake uncovered
at 350° for 30 min or until hot through, and serve.
POTATO-TOMATO SCALLOP Sarah Holter
In skillet, cook: ½ C chopped onions in 2 Tbsp
butter till tender.
Blend in: 2 Tbsp flour ½ tsp salt
1 tsp paprika 1/8 tsp pepper
Add: 1 C water
1 can (8 oz) tomatoes
2 chicken bouillon cubes.
Cook and stir until bouillon cubes dissolve and
mixture thickens and bubbles. Layer 5 C pared
and thinly sliced raw potatoes in greased 2 qt
casserole. Pour sauce over potatoes. Cover and
bake at 400° for 1-1½ hr. Serves 6-8.
Page 129
PIZZA Johanna Remsberg
Crust: 2 C flour, sifted 2/3 C milk
3 tsp baking powder 4 Tbsp + 4 tsp
½ tsp salt vegetable oil
Preheat oven to 425°. Sift dry ingredients into
bowl. Make a well in dry ingredients. Pour milk
and oil in the well. Stir quickly. Knead 10-15
times. Roll or press onto a greased pizza pan.
Bake for 10 min.
Topping: 1 C tomato sauce grated cheese
1 tsp oregano pepperoni (opt)
½ tsp basil 2 tsp Parmesan cheese
dash garlic salt
Mix sauce and seasoning in bowl. Spread sauce
on crust and sprinkle with cheese. Bake at 425°
for 5-6 min or until cheese bubbles.
TACO PIZZA Johanna Remsberg
Make pizza crust as above. Spread on sauce.
Spoon on taco meat just enough to cover crust.
Put on cheese. Bake 5-6 min or until cheese
bubbles.
PIZZA PUFFS Dorothy Gartrell
1 lb bulk sausage 8 slices white bread
1/3 C tomato paste 2 C milk
1 tsp basil or thyme 3 eggs, beaten
8 slices Mozzarella cheese ½ tsp salt
Break up sausage in frying pan, cooking slowly
for 15 min. Drain meat well. Add tomato paste
and basil (or thyme or poultry seasonings).
Flavor to your own taste, but taste only when you
are sure meat is cooked. Butter a 9" square pan
and cover with 4 slices of bread. Cover the bread
with cheese slices and spread sausage mixture over
all. Place another layer of cheese slices on the
meat and top with remaining bread slices. Mix
together the milk, beaten eggs and salt. Pour
carefully over all. This dish is best when fixed
ahead and refrigerated at least 6 hr or overnight.
Bake at 350° for 45 min.
Page 130
GOOD'N EASY PIZZA Christina Wiles
Dough: 1 pkg active dry yeast 1 tsp salt
1 C warm water (105-115°) 2 Tbsp salad oil
1 tsp sugar 2½ C flour
Dissolve yeast in warm water. Stir in remaining
ingredients. Beat vigorously (about 20 strokes).
Allow dough to rest (about 5 min) while preparing
sauce.
Sauce: ½ C chopped onion ½ tsp salt
1 can (8 oz) tomato sauce 1/8 tsp pepper
1/8 tsp instant minced garlic
Mix sauce ingredients; set aside. Heat oven to
425°. Divide dough in half. On lightly greased
baking sheets, pat each half in circle. Spread
sauce on crusts.
Topping: ¼ C grated Parmesan cheese
2 tsp oregano
1 C sliced pepperoni (about 4 oz)
2 C Shredded Mozzarella cheese
Sprinkle Parmesan cheese and oregano over sauce.
Arrange pepperoni on top and sprinkle with
Mozzarella cheese. Bake at 425° for 20-25 min
or until crust is brown and sauce is hot and
bubbly. Makes 2 pizzas.
NOTE: If using self-rising flour, omit salt in
dough.
HOMEMADE NOODLES Mary E. Leatherman
1 egg pinch salt
½ egg shell water flour
Beat egg, water, and salt. Add enough flour to
make very stiff dough. Work well. Roll out
real thin. Let dry for a while. Then turn
and let other side dry until almost dry. Cut
to desired thickness. Dry till stiff. Use in
soup. May be kept in jar for long time.
Page 131
PIZZA CASSEROLE Bunny Cramer
1 pkg (4 oz) sliced pepperoni
1 medium onion, chopped fine
1/3 C butter or margarine, melted
6 oz thin spaghetti, cooked and drained
1 C (4 oz) grated Swiss cheese
1 lb Mozzarella cheese, sliced thin
2 cans (8 oz each) tomato sauce
1 can (4 oz) mushrooms (Stems & Pieces), drained
½ tsp oregano
½ tsp basil
Barely cover pepperoni and boil for 5 min to remove
excess fat. Drain well. Sauté onion in 1½/3 Tbsp
butter until golden brown. Preheat oven to 350°.
Pour remaining ½ C butter into 11x7x2" baking dish.
Toss cooked spaghetti in butter or margarine.
Cover spaghetti with one can tomato sauce. Add
in order listed: one-half of the grated Swiss
cheese, one-half of the pepperoni, one-half of
the Mozzarella cheese; all of the mushrooms and
onion; then sprinkle with oregano and basil. Top
with remainder of Swiss cheese, pepperoni and
finally the Mozzarella cheese. Pour the other
can of tomato sauce over all. Bake at 350° for
30 min. Serves 6.
Page 132
POLYNESIAN SPAM Marjorie Hurd
1 can (12 oz) Spam, cubed (or leftover ham)
1 medium onion, sliced
½ tsp dry mustard
1 can (15½ oz) pineapple chunks
1 C chicken bouillon liquid
¼ C brown sugar
¼ C vinegar
3 Tbsp cornstarch
2 Tbsp soy sauce
½ C Mandarin orange section
Brown Spam in oil. Add onion and sauté until
partially cooked, then remove. Combine pineapple
juice, bouillon, brown sugar, mustard, vinegar,
soy sauce and cornstarch. Heat, stir until
sauce thickens and clears. Add Spam, onions
and fruit. Simmer till hot. Can be served over
rice.
ELEGANT POT ROAST Connie Keller
1 Briskett of Beef (no other substitute)
1-2 green peppers, chopped
1-2 medium onions, chopped
1 can (15 oz) Hunts SPECIAL tomato sauce
Heavy sprinkle of salt and freshly ground pepper
1 Tbsp Kitchen Bouquet ¼ C water
1 tsp Worcestershire sauce 3 slices rye bread,
cubed
¼ C sherry
Brown meat slowly in 2-3 Tbsp olive oil. Remove;
sauté lightly the onion, green pepper in same pan.
Add rye bread, seasoning, and liquids. Place in
Dutch Oven. Add meat, baste meat with sauce and
vegetables. Cook slowly@ 325-350° until tender.
Remove meat. Strain sauce through collander,
yielding rich brown gravy. Replace meat in sauce
or gravy. Spoon sauce over meat. Let stand one day.
At time of serving, reheat meat in the rich sauce
slowly on top of stove or in oven. This Briskett
slices beautifully!
Page 133
SAVORY POT ROAST Eleanor Bidle
4-5 lb round or chuck roast, cubed, floured
and browned in fat
1 pkg Lipton Onion Soup Mix
2 cans mushroom soup
½ cup water to rinse out soup cans and add to meat.
Cover and simmer over low heat 2 hr or until done,
or cook in oven at 325° for 2 hr or until done.
Serve over mashed potatoes or noodles. A little
more water may be added if you desire.
REFRIED BEANS WITH CHEESE Marjorie Hurd
Mix: 1 pkg taco seasoning with can or two
of refried beans
Place in greased casserole. Spread layer of sour
cream on top of beans. Spread layer of ½ lb of
sharp or cheddar cheese over top. Bake at 325°
for 30 min. Good as a separate dish or as a dip.
REUBEN LOAF Sarah Holter
2 eggs 1 lb hamburger
1 C cracker crumbs 1 can (8 oz) sauerkraut
2 Tbsp parsley ½ tsp caraway seeds
½ tsp garlic 1 C shredded cheese
salt and pepper 3 slices cheese, halved
Combine eggs, cracker crumbs, parsley, garlic,
salt, pepper and meat. Pat meat mixture into
square shape. Combine sauerkraut, shredded
cheese, and caraway seeds. Mound in center of
meat square. Wrap meat around sauerkraut
mixture, forming a loaf. Place in baking dish.
Bake at 350° for 45 min. Garnish with cheese
triangles; bake until cheese melts.
Page 134
OVEN BAKED RICE Betty Jane Snyder
1 C raw rice 2 C boiling water
1 tsp salt
Put rice and salt in baking dish. Stir 2 C
boiling water into rice. Cover. Bake at 350°
for 30 min.
NOTE: Plan with an all-oven meal.
ROSALIE'S CASSEROLE Elizabeth H. Kefauver
1 C raw rice
1 C frozen corn
½ C chopped green pepper
½ C chopped onion
salt and pepper (sprinkled over ingredients)
1 can (8 oz) tomato sauce
1 lb raw hamburger
1 additional can (8 oz) tomato sauce
½ C water
salt and pepper (sprinkled on top)
In 2 qt casserole dish, layer the ingredients in
the order given. Cover and bake at 350° for
1½ hr (1 hr covered; ½ hr uncovered). If you use
brown rice, leave the cover on for an extra 15
min to insure thorough cooking of the rice.
When fully baked, uncover and stir to mix the
ingredients up a bit. Serve.
Page 135
SALISBURY STEAK Sarah Holter
1 1/3 C crackers, crushed 1 tsp Worcestershire
2 lb ground beef sauce
½ C catsup 1½ tsp salt
2 eggs ½ tsp pepper
2 tsp onion, chopped ½ tsp marjoram
2 tsp parsley, chopped ½ tsp nutmeg
Combine; mix well. Shape into oval patties or
balls. Place in deep dish.
1 can (10½ oz) cream of mushroom soup
1 C milk
2 Tbsp butter
Heat soup with milk and butter or blend in
blender first, then pour over patties. Cover.
Bake at 350° for 45 min.
SALMON LOAF B. J. Moore
2 can (16 oz each) salmon, drained
3 eggs
1 C milk
3 C coarse cracker crumbs (1½ stacks)
2 Tbsp lemon juice
2 tsp freeze-dried onions
½ tsp each salt and pepper
½ tsp baking powder
Flake salmon and remove bones and skin. Blend
in eggs. Stir in remaining ingredients. Spoon
lightly into greased 9x5x3" loaf pan. Bake at
350° for 50 min. Let stand for a few minutes
before slicing. Serves 8.
Page 136
SALMON PUFF Ruth Beckmann
2 Tbsp butter or margarine, melted
½ C milk
4 slices bread, torn into pieces
1 can (15½ oz) salmon, drained and flaked
2 eggs, separated
3 Tbsp lemon juice
2 tsp finely chopped onion
1 tsp salt
½ tsp pepper and paprika
Mix butter, milk and bread. Stir in salmon, egg
yolks, lemon juice, onion, salt and pepper.
Beat egg whites till stiff. Fold into salmon
mixture. Pour into greased 1½ qt casserole.
Sprinkle with paprika. Cook uncovered at 350°
for 1 hr. Serves 6.
SALMON SOUFFLE Christina Wiles
1 can salmon, drained and flaked
3 Tbsp butter ½ C water or juice from salmon
3 Tbsp flour ½ tsp salt
1 C Pet Milk 4 eggs, separated
Melt butter in saucepan; add milk, water, salt,
and flour. Cook over low heat until thick. Beat
egg yolks until thick; add to paste mixture.
Add flaked salmon and blend in. Beat egg whites
till stiff; fold in salmon mixture. Pour in greased
baking dish. Place baking dish in pan of water
and bake at 350° for 50 min or until done.
Page 137
SAUCE to use over leftover meats Frances Locke
such as beef, pork, chicken
1½ C tomatoes
1 medium onion, sliced and separated
1 medium pepper, sliced
2 garlic cloves, diced finely
1/8-¼ tsp oregano
¼ tsp basil
mushrooms are nice, either canned or fresh
Depending on amount of meat being used, adjust
ingredients accordingly. Sauté onions, peppers,
garlic and mushrooms in a small amount of
vegetable oil for 5 min. Add tomatoes and heat
through thoroughly. Add sliced or diced meat
(I use sliced) and simmer until sauce is slightly
cooked down.
SAUSAGE MEAT ROLL Diane Gartrell
1 lb loose pork sausage 1 C chopped apple
½ lb ground beef 2 Tbsp cooking oil
1 medium onion, chopped 1 C soft breadcrumbs
1 C chopped celery
Chop onion, celery, and apple quite fine. Put
in fry pan with cooking oil and cook about
15 min over medium heat until transparent but
not brown. Allow to cool, then add breadcrumbs.
Using hands, mix meats together; flatten out on
a floured surface, about 9x12". Spread cooled
filling evenly on meat and roll up like a sponge
roll. It's easier than it sounds! Bake at 350°
for 45 min.
Page 138
SCALLOPED SAUSAGE AND POTATOES Leigh Shafer
2 lb potatoes 1¼ tsp salt
¼ lb sausage ½ C water
½ C butter ½ C milk
Peel and slice potatoes. Mix flour through
potatoes. Place layer of potatoes in well
buttered baking pan. Add layer of sausage.
Alternate potato and sausage layers. Add water
and milk and bake at 350° for 1 hr. Serves 12.
SCALLOPED OYSTER Margaret Wyand
2 doz (about 1 qt) raw oysters ½ tsp pepper
4 slices white bread 2 Tbsp light cream
¼ C butter, melted 1 tsp Worcestershire sauce
½ tsp salt dash cayenne
½ C oyster liquid* 2 Tbsp light cream or Sherry
Clean and drain oysters. Mix ½ C liquid, ½ tsp
salt, ½ tsp pepper and 2 Tbsp light cream with
Worcestershire Sauce, cayenne, 2 Tbsp light cream
or Sherry. Toast bread and cut in small cubes.
There should be 2 cups. Melt ¼ C butter and toss
in bread cubes to coat. In bottom of greased 9"
pie pan, spread a layer of bread cubes. Cover
with oysters and cover with bread cubes. Pour
liquid over the oysters and bake at 425° for 30 min.
NOTE: Only served Thanksgiving and Christmas.
*from drained oysters
Page 139
SEAFOOD CASSEROLE (or salad) Peggy Remsberg
1 lb frozen shrimp, cooked 1 C mayonnaise
1 can crabmeat 1 C diced celery
1 C water chestnuts Pepperidge Farm
Stuffing Mix
Mix together the above ingredients and top with
stuffing mix. Bake at 300° for 25 min. This
makes a delicious summer salad if stuffing mix
is not used and salad is served cold. Serves 6.
SPAGHETTI WITH MEAT SAUCE Sarah Holter
2 Tbsp melted butter. Add 2 medium chopped onions
and cook. Stir in and cook 2 lb ground beef,
stirring until meat is brown. Add and stir in:
1 tsp salt ½ tsp pepper
½ tsp dried oregano ½ tsp paprika
4 cans (1 lb each) stewed tomatoes
large clove crushed garlic or garlic salt
5 cans (6 oz each) tomato paste
Cover and simmer. 2 hr.
Serve over spaghetti. Makes 1 gal. Will freeze
well.
SPAGHETTI SAUCE Angela R. Smith
1 lb hamburger, browned (Use 2 lb if want very
15 oz tomato sauce (or 2 C) thick)
6 oz tomato paste
1 C water
1 envelope spaghetti sauce mix (1.5 oz)
(Recipe suggests Lowry's)
Bring to boil, simmer 20 min, stirring
occasionally. Makes 5-5½ cups.
Page 140
SPAGHETTI SAUCE Esther B. Bowman
1 lb ground beef
1 clove garlic, minced
1 medium to large onion, chopped
1 can (1 lb) tomatoes
1 can (12 oz) tomato paste ½ tsp pepper
1 can (15 oz) tomato sauce 2 tsp chili powder
1 Tbsp whole basil pinch of red pepper
1½ tsp oregano 2 bay leaves
Brown meat, onion and cloves. Add tomato sauce,
paste, and tomatoes. Add spices. Make to
proper thickness (or thinness) using desired
amount of water (or tomato juice for extra
flavor). Let simmer a few hours and serve over
favorite-styled pasta. Top with Parmesan cheese
if desired. Extra sauce may be frozen for
later use.
_____________________________________________
SPECIAL VEGETABLE DUO Shirley House
1 can mushroom soup
1 can (1 lb) whole onions OR
1 can french fried onions
3 Tbsp chopped nuts
¼ C pimento strips
1 C grated cheese
2 cans (1 lb each) cut green beans
Combine soup, drained onions and beans, nuts,
pimento, and one-half cheese. Put into baking
dish and sprinkle with remaining cheese. Bake
at 350° over 30 min or until hot and cheese is
melted.
Page 141
SPICEY HASH Bunny Cramer
1½ lb loose sausage or hamburger
3/4-1 C finely diced onion
3/4-1 C finely diced green pepper
1½-2 C tomatoes
1½ C uncooked macaroni
1 Tbsp sugar
½ tsp salt
2 tsp chili powder
1 C sour cream
Brown meat, onions, and green pepper. Add
tomatoes, macaroni, sugar, salt, and chili
powder. Cover and simmer 20 min. Add sour
cream and simmer until macaroni is tender.
SPINACH CASSEROLE Charlotte S. Holter
4 boxes frozen chopped spinach
2 eggs
2 cans cream of mushroom soup
3 C grated cheese
garlic to taste (opt)
Cook and drain spinach thoroughly. Beat eggs;
combine all ingredients. Pour into casserole.
Use buttered crumbs or croutons over top. Bake
at 350° for 30 min.
Page 142
SPINACH SOUFFLE Sarah Holter
1/4 C butter 1 C milk
salt and pepper, to taste 1 C cooked spinach,
celery salt, to taste chopped
1 Tbsp grated onion 1 C shredded Cheddar
5 Tbsp flour or Swiss cheese
3 eggs, separated
Melt butter. Sauté onion. Add salt, pepper and
celery salt. Sauté until onions are clear. Add
flour and milk, stirring over medium heat. Add
drained spinach, cheese, egg yolks. Beat egg
whites until stiff and fold in. Bake at 350°
for 40 min. DON'T OVERCOOK. Serves 6.
SQUASH CASSEROLE Doris Kelly
2 1/2 C diced winter squash 2 C cracker crumbs
1 C diced celery 2 eggs, beaten
1 C diced onion (opt) 1 C grated cheese
2/3 C margarine or butter salt and pepper, to
1 1/2 C water taste
Wheat germ or natural-
type cereals for top
Boil vegetables, margarine and water for 5 min.
Combine in casserole with remaining ingredients.
Sprinkle wheat germ or natural-type cereal on
top of casserole. Use as much as you like for
topping. Bake at 350° for 30-35 min, adding
water if needed. This recipe has never failed,
and makes a big hit with company.
Page 143
STUFFED GREEN PEPPERS Gertrude Bidle
6 large green peppers 1 tsp salt
1 C coarse dry bread or ½ tsp pepper
cracker crumbs 1 can tomato soup
1 Tbsp chopped onion ½ can water
½ lb ground beef
Remove stems and seeds from peppers and cook
in boiling water for 5 min and drain. Combine
remaining ingredients except one-half can soup
and water. Stuff peppers with mixture; stand
up in baking dish. Pour remaining soup and
water over peppers. Cover and bake at 350° for
45 min. Uncover and bake 15 min longer.
SUMMER SAUSAGE Betty J. Wise
2 lb hamburger ½ tsp mustard seed
1 C water 2 tsp liquid smoke
3/4 tsp garlic powder 3 Tbsp Morton's tender-
1 tsp onion powder quick
Combine all ingredients and mix thoroughly.
Make two large rolls or four small rolls. Wrap
in foil with dull side out. Refrigerate 24 hr.
Poke holes all over with fork and bake over
water in broiler pan at 350° for 90 min. When
cool, remove foil and rewrap in plastic wrap
and refrigerate or freeze.
Page 144
SWEET POTATO CASSEROLE Shirley House
Combine: 3 C mashed sweet potatoes
½ C carnation milk
1/3 C butter
2/3 C white sugar
½ tsp salt
2 eggs, beaten
1 Tbsp vanilla
Pour into baking dish.
Topping: 1 C brown sugar 1/3 C butter
½ C flour 1 C chopped nuts
Sprinkle over potatoes and bake at 350° for
30 min.
SWEET POTATO CASSEROLE Paige Kefauver
½ lb sweet potatoes, cooked and mashed
2 small bananas, mashed
½ pt milk
2 Tbsp sugar
½ tsp salt
2 egg yolks, beaten
5 level Tbsp raisins, finely chopped
Combine sweet potatoes and bananas. Add milk
and blend. Add sugar, salt, egg yolks and
raisins. Mix well. Pour in a well oiled 1½ pt
casserole. Bake at 300° for 45 min or until
set. Serves 4-6.
Page 145
WILLIAMSBURG SWEET POTATOES Martha Morris
Mix together: ½ tsp nutmeg
½ tsp cinnamon
3/4 C sugar
Add: 2½ lb dry pack sweet potatoes, mashed
Add: ¼ lb butter, softened
2 C milk
Bake in casserole about an hour. I use any
temperature that I may be using for other items
in the oven. Vary the time according to the
temperature used and the depth of the casserole.
Bake until glazed on top.
NOTE: Served at King's Arms Tavern.
BAKED TOMATOES Martha Morris
Put in heavy aluminum pan and boil hard until
it thickens (30-45 min): 3 Tbsp butter
1 ½ tsp salt ½ C brown sugar
¼ tsp pepper
Place in casserole and sprinkle top with 1 C
breadcrumbs, softened with butter. Brown at
350° for 20 min. May be prepared in advance
and browned before serving.
Page 146
TOMATO AND FRANKFURTER CASSEROLE Dorothy Gartrell
1 can (1 pt) tomatoes OR
4 medium tomatoes, remove skin and cook
3/4 C catsup
½ C fine chopped onion
2 Tbsp brown sugar
2 Tbsp vinegar or lemon juice
1 Tbsp prepared mustard
2 tsp Worcestershire sauce
1 clove garlic, mashed
½–1 lb franks cut in 1" length
8 oz twist or regular macaroni
In pan combine tomatoes, catsup, onions, brown
sugar, vinegar or lemon juice, mustard,
Worcestershire sauce. Cover; cook for 10–12 min.
Add cut franks. Cook 10 more min, stirring
occasionally. Cook and drain macaroni. Put
in 8x8" casserole; sprinkle with mild grated
cheese. Bake at 350° until bubbling and cheese
is melted and slightly brown.
STEWED TOMATOES WITH GREEN PEPPERS Laura Remsberg
1 qt tomatoes
½ green pepper, sliced very thin
butter the size of a walnut
2 or more Tbsp sugar
salt and pepper as desired.
Bring to boil, then simmer 3 hr. Stir occasionally.
Page 147
SQUAW CORN CASSEROLE Janet Gartrell
1 C chopped cooked ham ½ C rich milk
2 Tbsp butter, melted 2 large eggs, beaten
1 can creamed corn or 2 C pinch of salt and
pepper
Combine all ingredients well and pour into buttered
baking dish. Bake at 350° for 45 min or until firm.
SWISS AND BACON QUICHE Elizabeth Carter
Prepare 9" single pie crust. DO NOT PRICK.
Bake at 425° for 8-10 min. Cool. Reduce oven
heat to 350°.
Sprinkle over crust: 6 crisply cooked bacon
slices, crumbled
2 Tbsp minced onion
1 C shredded Swiss cheese
Beat together: 1 can (13 oz) evaporated milk
5 eggs
½ tsp salt
1/8 tsp nutmeg
Pour into crust. Bake at 350° for 35-40 min
or until knife inserted in center comes out
clean. Let stand 10 min before serving.
Page 148
DEVILED TUNA BAKE B. J. Moore
2/3 C mayonnaise 2 cans (7 oz each) tuna,
2 Tbsp lemon juice drained
4 tsp freeze-dried onion 2 C soft breadcrumbs
2 tsp Worcestershire sauce 4 hard-cooked eggs,
2 tsp prepared mustard chopped
1 tsp salt 6 Tbsp cornflake crumbs
¼ tsp pepper 2 Tbsp grated Parmesan
cheese
2 Tbsp margarine, melted
Combine mayonnaise, lemon juice, onion.
Worcestershire sauce, mustard, salt and pepper.
Add tuna, breadcrumbs, and eggs to mayonnaise
mixture. Toss lightly to combine. Spoon mixture
into baking dish. Toss cornflake crumbs with
grated cheese and melted butter. Sprinkle over
tuna mixture. Bake at 350° for 25 min. Serves 8.
TUNA AND NOODLE CASSEROLE Mrs. Edward F. Holter
1 pkg (8 oz) noodles
1 can (No. 2) condensed cream of mushroom soup
1 C milk
1 Tbsp butter
1 can (7 oz) tuna, flaked
1 tsp salt
1 C crushed cornflakes or breadcrumbs
Cook noodles in boiling salted water for 2 min.
Drain. Combine soup and milk; add to noodles.
Add remaining ingredients in order listed. Bake
in preheated oven at 400° for 30-40 min.
Page 149
TURKEY BUFFET CASSEROLE Ruth Roberson
4 oz medium-wide noodles, cooked
1 pkg frozen broccoli spears
3 Tbsp butter 2 C milk
3 Tbsp flour 1 C processed American cheese
1 tsp salt 2 C cooked diced turkey
½ tsp mustard 1/3 C slivered almonds, toasted
¼ tsp pepper
Cook broccoli until tender; drain. Dice but
leave flowerets whole. Melt butter; stir in
flour, salt, pepper and milk. Cook, stirring
until thick and smooth. Remove from heat and
stir in cheese until melted. In greased baking
dish, arrange layers of noodles, broccoli and
turkey. Pour cheese sauce over all. Arrange
broccoli flowerets on top, pressing lightly into
sauce. Sprinkle with almonds. Bake uncovered
at 350° for 15 min or until bubbly hot.
ZUCCHINI-BEEF BAKE Mary Jo Clark
5 medium zucchini, sliced in rounds
2 Tbsp olive oil ¼ C red wine
1 lb hamburger ½ tsp salt
1 medium onion, chopped ½ tsp basil
½ C celery, diced ¼ tsp pepper
1 can (8 oz) tomato sauce 8 oz shredded
1 C sliced mushrooms Mozzarella cheese
Spread zucchini evenly in 13x9" baking pan; set
aside. In large skillet heat oil. Brown beef,
onion, and celery. Stir in tomato sauce, mush-
rooms, wine and seasonings. Spoon over zucchini.
Sprinkle with cheese. Bake at 350° for 20-25 min
or until bubbly. Serves 6.
SALADS and
DRESSINGS
P AND I SHALL RAISE THEM UP
S A PLANT OF RENOWN, AND THEY
SHALL BE NO MORE CONSUMED WITH
HUNGER IN THE LAND, . . .
EZEKIEL 34:29
Page 150
APPLE SNOW SALAD Marcia Remsberg
1 can (8½ oz) crushed pineapple
½ C sugar 2 C finely chopped apple
3 Tbsp lemon juice ½ C finely chopped celery
dash of salt 1 C whipping cream, whipped
2 eggs, beaten
Drain pineapple, reserving syrup. Add enough
water to pineapple syrup to make ½ C. Combine
pineapple syrup, sugar, lemon juice, salt, and
eggs in a saucepan, and mix well. Cook over low
heat, stirring constantly until smooth and
thickened. Chill mixture thoroughly. Fold in
pineapple, apple, celery and whipped cream.
Spoon into an 8" square casserole dish and freeze
until firm. Cut into squares to serve.
Yield: 9-12 servings.
CHERRY SALAD SUPREME Shirley House
1 pkg (3 oz) cherry jello 1/3 C mayonnaise or
1 can (21 oz) cherry pie filling salad dressing
1 pkg (3 oz) lemon jello 1 C crushed pineapple
1 pkg (3 oz) cream cheese ½ C whipping cream
Dissolve cherry gelatin in 1 C boiling water.
Stir in pie filling. Turn into 9x9x2" baking
dish; chilltill partially set. Dissolve lemon
gelatin in 1 C boiling water. Beat together the
cream cheese and mayonnaise. Gradually add lemon
gelatin. Stir in undrained pineapple. Whip ½ C
whipping cream; fold into lemon mixture with 1 C
tiny marshmallows. Spread on top cherry layer;
top with 2 Tbsp chopped nuts if desired.
Page 151
CHURCH'S CHICKEN SOUFFLE SALAD
1 pkg lemon jello ½ C mayonnaise
1 C hot water 2 Tbsp lemon juice
½ C cold water 1¼ tsp salt
Dissolve jello. Beat all ingredients until well
blended. Quick chill in freezer until firm 1"
from edge. Beat until fluffy.
Fold in: 1½ C diced chicken
½ C finely chopped celery
½ C toasted slivered almonds
¼ C chopped pimiento
¼ C chopped green pepper
1 tsp grated onion
Chill and serve. Serves 6.
COPPER PENNY CARROTS Linda Cassell
(marinated carrots) Sarah Holter
2 lb carrots 1 tsp worcestershire
1 can tomato soup sauce
3/4 C wine vinegar 1 tsp prepared mustard
¼ C Wesson oil 1 onion, sliced
1 C sugar 1 small green pepper,
½ tsp salt sliced thin
dash pepper
Peel and cut carrots in small pieces. Cook
until tender (don't overcook). Let carrots
reach room temperature. Add onions and peppers.
Add liquid mixture. Serve cold.
This can be kept for 6 weeks in refrigerator.
Page 152
CRANBERRY SALAD Peggy Remsberg
2 C cut cranberries) Boil cranberries in water
1 C water ) for 20 min.
1½ C sugar ) Before removing from stove,
1 Tbsp Knox gelatin add sugar and gelatin.
(dissolved in ½ C
hot water) Cool.
½ C diced celery )
½ C diced apples ) Add. Refrigerate overnight.
½ C chopped walnut )
CRANBERRY SALAD Linda Cassell
1 lb cranberries, ground)
2 C sugar ) Mix together.
grated rind of 2 oranges ) Let stand overnight.
½ C orange juice )
2 tsp Knox gelatin 2 apples, pared and chopped
2 Tbsp water fine
1 C pineapple juice 3/4 C celery, chopped fine
1 pkg lemon gelatin
Soften gelatin in cold water. Heat pineapple
juice to boiling; add lemon and plain gelatin.
Add cranberry mixture, then apples and celery.
FROZEN CRANBERRY SALAD Betty Jane Snyder
2 pkg (3 oz) cream cheese Soften.
2 Tbsp mayonnaise ) Add.
2 Tbsp sugar ) Mix well.
1 can whole cranberry sauce Stir in remaining.
1 can (9 oz) pineapple, drained
½ C chopped nuts, or less Put in 9x9" baking
1 C Dream Whip dish. Freeze.
Keep in freezer until ready to serve. Cut in
serving pieces. Serves 16.
Page 153
FRESH SPINACH SALAD Sarah Holter
1 lb fresh spinach 3 hard cooked eggs, chopped
1 small onion, sliced 6 slices bacon, cooked and
crumbled
Remove stems from spinach; wash leaves in lukewarm
water, pat dry. Tear into bite-sized pieces.
Combine spinach, onion, eggs, and bacon in large
bowl. Serve with dressing.
DRESSING: 1 small onion, chopped ½ tsp salt
1 C vegetable oil ½ tsp pepper
1/3 C vinegar 1 tsp celery
1/3 C sugar 1 Tbsp mustard
Combine all ingredients in blender and process
well. Chill. Stir before serving. Makes 2 C.
FROZEN FRUIT MEDLEY Dorothy Gartrell
1 pkg (3 oz) Jello, any red flavor
1 C boiling water
1 can (8 3/4 oz) pineapple tidbits
½ C lemon juice
1 envelope Dream Whip Whipped Topping Mix
1/3 C mayonnaise
½ C seeded halved grapes
¼ C diced maraschino cherries
½ C chopped nuts
Dissolve gelatin in boiling water. Drain
pineapple, measuring syrup and adding water to
make ½ C. Stir liquid and lemon juice into
gelatin. Chill until slightly thickened
(consistency of unbeaten egg whites - about
1 hr 15 min). Prepare whipped topping mix as
directed. Mix with mayonnaise, fruits, and nuts
until blended. Then blend into slightly
thickened gelatin. Spoon into 8x4" loaf pan.
Freeze until firm. Unmold; let stand at room
temperature 30 min before slicing. Garnish as
desired. Makes 8 to 10 servings.
Page 154
FROZEN FRUIT SALAD Janet Gartrell
1 pkg (3 oz) strawberry flavor gelatin
1 C boiling water
1 can (6 oz) frozen concentrated lemonade
3 C thawed Cool Whip Non-Dairy Whipped Topping
1 can (16 oz) sliced peaches
1 can (8½ oz) pear halves
Drain and chop fruits. Dissolve gelatin in boiling
water. Add concentrate and stir until melted.
Chill until slightly thickened. Blend in whipped
topping and fold in fruit. Pour into 9x5" loaf
pan. Freeze until firm, about 4 hr. Unmold and
slice; garnish if desired. Makes 12 servings.
FROZEN WALDORF SALAD Katherine Fink
2 egg ½ C finely chopped celery
½ C sugar ½ C shredded pineapple
⅛ tsp salt 1 C whipping cream
½ C pineapple juice 2 apples, chopped very fine
¼ C lemon juice
Beat eggs slightly. Add the sugar, salt and
fruit juices. Cook over hot water until thick.
Cool. Fold in fruit and whipped cream. Pour
into refrigerator tray or dish, and freeze.
Serves 6.
Page 155
JELLO BEET SALAD Dorothy B. Clark
1 pkg (3 oz) lemon Jello 1 can chopped beets,
1½ C liquid (beet juice and water) drained
1 Tbsp horseradish ½ C chopped celery
1 tsp salt ½ C chopped onion
¼ C vinegar
Bring 1½ C liquid to boil with salt, vinegar,
horseradish and sugar. Add and dissolve Jello.
Place chopped vegetables in mold and pour liquid
over. Let set until firm.
If you use a ring mold, this is so pretty on a
bed of lettuce with cottage cheese in the center.
(Delicious and pretty with all kinds of main courses.)
GREEN JELLO SALAD Connie Phillips
Mix together: 1 sm box lemon jello
1 sm box lime jello
3 C water (1½ hot, 1½ cold)
Place in refrigerator and let jello get sloppy.
Mix in blender: 1 pt minus 2 Tbsp sour cream
1 can crushed pineapple, drained
pinch of salt
1 C pecans
Chop in Blender until well mixed. Stir in sloppy
jello till mixed. Pour into mold and refrigerate
until firm.
HEAVENLY HASH Ruth Shapard
1 can (15½ oz) pineapple tidbits
1½ C water ½ C miniature marshmallows
½ C rice 6 maraschino cherries (quartered)
½ tsp salt 2 C whipped cream
Drain pineapple tidbits. Combine syrup with
water. Boil. Add rice and salt. Reduce heat, cover,
cook. Cool. Fold in pineapple, marshmallows and
cherries and whipped cream. Chill. Serves 8-10.
Page 156
ORANGE SALAD Ruth Ann Holter
1 pkg (3 oz) orange jello
1 pkg (3 oz) vanilla pudding (NOT INSTANT)
2½ C water
1 envelope Dream Whip (mixed as stated on package)
1 sm can mandarin oranges, drained
Cook until clear and slightly thickened. Cool.
Then add 1 envelope Dream Whip. Chill until
partially set. Then add 1 small can drained
mandarin oranges. Chill until thick.
PAPER CUP FROZEN SALAD Linda Cassell
2 C sour cream 1 can (8 oz) crushed pineapple,
2 Tbsp lemon juice drained
½ C sugar ¼ C chopped pecans
1/8 tsp salt 1 can (1 lb) pitted Bing
1 banana, diced Cherries, drained
4 drops red food coloring (opt)
Combine sour cream, lemon juice and salt. Add
other ingredients and put in paper cake cups and
freeze.
PRAWN-AVOCADO SALAD Paige Kefauver
1½ lb cooked prawns, deveined and cut in half
4-5 stalks celery, diced
2 avocados, cut in 1" cubes
3 oz pitted olives, sliced
6 oz pickled olives, sliced
Combine all ingredients just before serving.
Page 157
SEAFOAM SALAD Jason Hooks
1 can (#2½) pears
1 pkg lime jello
6 oz pkg cream cheese
2 Tbsp cream
1 C whipping cream
Drain pears. Heat 1 C pear juice to boiling.
Dissolve jello in hot juice. Mix cream cheese
and cream in hot juice and jello. Beat with
electric mixer. Chill until thick and fold in
mashed pears and whipped cream. Mold and
refrigerate.
SHRIMP ASPIC Edna Alice Hoffman
1 pkg (3 oz) lemon jello ½ onion, chopped
1 C hot water ½ green pepper, chopped
1 lb fresh shrimp (2 sm cans)
2 Tbsp catsup ½ C celery, chopped
1 Tbsp vinegar 1 sm can Del Monte
¼ tsp salt tomato sauce
Dissolve jello in hot water. Add other
ingredients. Chill.
STRAWBERRY SURPRISE Connie Phillips
Mix together: 2 large containers Cool Whip
4 boxes frozen strawberries
(Birdseye), thawed and drained
1 bag miniature marshmallows
1 C chopped walnuts
Add a little juice from strawberries to make it
smooth. Chill well and serve.
Page 158
STRAWBERRY JELLO SALAD Connie Phillips
Mix in large 1 lg pkg strawberry jello
bowl: 1 C boiling water
Add: 2 C frozen strawberries
1 can (13 oz) crushed pineapple, drained
1½ bananas, sliced thin
Mix all together. This is a thick mixture. Pour
½ mixture in oblong pan. Let set in refrigerator
for about 10 min until jelled good; then spread a
layer of sour cream (about 6 oz). Pour rest of
mixture on top of sour cream and refrigerate
until firm. May garnish before serving with
½ C slivered almonds.
SWEETHEART SALAD Becky Guyton
2 C crushed pineapple, undrained
½ C sugar
1 envelope Knox plain gelatin
½ C cold water
8 oz Phil. cream cheese
2 Tbsp lemon juice
2 Tbsp maraschino cherry juice
1 pkg Dream Whip
12 maraschino cherries, chopped
¼ C coconut
2 drops red food coloring, if desired
Dissolve gelatin in cold water. Add pineapple
to sugar. Bring to boiling point and add gelatin.
Stir until dissolved. Add lemon and cherry juice;
cool slightly. Mash cream cheese and add chopped
cherries. Add red coloring. Combine with
pineapple mixture, adding a small amount at a time.
Chill until slightly thickened. Prepare Dream
Whip and blend with salad mixture. Add coconut.
Mold and chill.
Page 159
VIETNAMESE CHICKEN SALAD Kim Barnie
1 whole chicken or 4 pieces of breast
1 small head of cabbage
1 carrot
1 cucumber or dark green pepper
1 purple onion (large)
DRESSING: 1 C apple cider vinegar
½ C vegetable oil
½ tsp salt
¼ tsp pepper
1 Tbsp sugar
2 cloves garlic (minced)
Steam or boil chicken; break into small pieces.
Discard skin and bones. (Reserve broth for soup
if boil chicken.) Set meat aside. Shred cabbage;
grate carrot; cut cucumber or green pepper thin
(like toothpick). Slice onion; mince garlic
and mix with remaining ingredients for dressing.
Half hour before serving, toss everything
together; pour dressing over and mix well. Garnish
with red rose radishes and fresh parsley sprig
if desired. Serves 8.
WALDORF WHEEL Diane Gartrell
2 pkg (3 oz) red flavor gelatin (or 1 pkg 6 oz)
2 C boiling water
1½ C cold water ½ C diced celery
2 medium apples, diced ½ C chopped walnuts
Dissolve gelatin in boiling water. Add cold water
and chill until thickened. Stir in apples, celery
and walnuts. Pour into 6-cup ring mold. Chill
until firm, about 4 hrs.
Page 160
DRESSINGS
FRENCH SALAD DRESSING Laura Remsberg
½ C Heinz ketchup 3/4 C white sugar
1 C Mazola oil 1/8 tsp paprika
3/8 C cider vinegar 1 tsp salt
3/8 C red wine vinegar
Blend together with egg beater. Shake before using.
GREAT FRENCH DRESSING (for 50) Deanie Warren
4 C catsup 3 tsp salt
3 C oil 2 C onions, chopped
3 C vinegar or pickle juice 1 tsp garlic
6 C powdered sugar
Add in order with sugar last and shake.
Refrigerate 12 hrs before serving.
ITALIAN DRESSING Shirley House
2 Tbsp sugar ½ tsp garlic salt
1 tsp salt ¼ tsp onion salt
½ tsp dry mustard ½ C vinegar
½ tsp paprika ½ C catsup
½ tsp oregano ½ C salad oil
Put all ingredients in jar with a tight fitting lid. Shake
vigorously. Chill. May be mixed in blender.
POPPY SEED DRESSING Kathy Martin
3/4 C sugar 1½ Tbsp onion juice
1 tsp dry mustard 1 C salad oil
1/3 C vinegar 1½ Tbsp poppy seed
Mix first four ingredients in blender at medium speed. Add
oil slowly. Stir in poppy seeds.
Page 161
HONEY-POPPY SEED SALAD DRESSING Sarah Holter
1 C honey
1 tsp dry mustard
1 tsp paprika
2 tsp poppy seeds Combine in blender.
5 tsp vinegar
1 tsp lemon juice
1 tsp grated onion,
if desired
1 C oil Gradually add while
blending until mixture
thickens. Store in
refrigerator.
RUSSIAN DRESSING Shirley House
½ C mayonnaise or salad dressing
½ C french dressing
1 Tbsp grated onion or 1 tsp minced dried onion
4 Tbsp pickle relish
2 tsp chili sauce
Mix all together and chill.
SALAD DRESSING Sarah Holter
1 Tbsp flour 1. Mix first six ingredients
1 Tbsp sugar together and cook until
1 tsp dry mustard mixture thickens and bubbles.
½ tsp salt 2. Gradually stir into egg yolks.
dash pepper 3. Cook 2 more min.
¾ C milk 4. Place waxed paper over surface
2 slightly beaten egg yolks and cool 10-15 min.
3 Tbsp vinegar 5. Stir in vinegar.
6. Store in jar and chill.
SANDWICHES
AND
SOUPS
. . . AND UNLEAVENED CAKES
OF AN EPHAH OF FLOUR:
THE FLESH HE PUT IN A BASKET,
AND HE PUT THE BROTH IN A POT . . .
JUDGES 6:19
Page 162
CHURCH'S CHICKEN CORN SOUP
1 frying chicken, 4 lb Parsley
1½ can (1 qt 14 oz) College Inn Chicken Broth
Broth from cooking chicken
½ C carrots Rivels: Combine 1 C flour
½ C celery 1 egg, beaten
8 C corn 4 hard-cooked eggs
Cook chicken in 3 qt water. Cool. Cut up chicken
fine. Combine canned broth and broth from cooking
chicken. Add enough water to make 1½ gallon. Add
carrots, celery, cut up chicken, and parsley.
Bring to boil. Add corn and again bring to boil.
Slowly drop rivels in boiling soup. Cook 10 min
and then simmer for little while. Chop 4 hard-
cooked eggs and add just before serving.
CHURCH'S VEGETABLE SOUP
Broth from kettle of boiling beef, bones, and
small roast beef. 2 C frozen lima beans
½ small head cabbage 2 C frozen peas
½ lb carrots 2 C frozen green beans
½ C chopped celery 2 C frozen corn
2 C potatoes, chopped ½ lb dried great northern
1 small onion, chopped ¼ C rice beans
1 qt tomatoes or tomato juice
Combine and cook until vegetables are cooked.
FRENCH ONION SOUP Pat Fogle
Combine in skillet: ¼ C margarine
3 C thinly sliced onions
Cover and cook slowly about 15 min.
Blend in: 1½ tsp salt
2 Tbsp flour
Add: 4 C beef broth or stock
Heat to boiling. Reduce heat and simmer about 1 hr.
Toast slices of French bread in oven until dry and
crisp. Put one slice in each soup bowl. Sprinkle
toast with grated cheese and ladle hot soup over it.
Page 163
OLD-FASHIONED POTATO SOUP Paul Fogle
1 lb smoked sausage, cut into bite-sized pieces
3 C diced potatoes 1 tsp salt
1 Tbsp margarine ½ tsp pepper
½ chopped onion 1 egg yolk
2 C water ½ C milk
2 Tbsp parsley ½ C flour
In large Dutch oven, melt margarine and brown
sausage. Drain off all but 1 Tbsp drippings and
add all other ingredients except egg yolk, flour
and milk. Bring to boil, then simmer till potatoes
are tender. Mix egg yolk and flour until pea-sized
and crumbly. Add to soup, stirring continuously.
Cook 1-2 min. Add milk and heat. Serve immediately.
PENNSYLVANIA DUTCH CHICKEN CORN SOUP Paul Fogle
1 chicken ½ C finely diced celery
2 C raw noodles ½ C finely diced carrots
3 C corn 1 tsp dried parsley
3 hard-boiled eggs, diced salt and pepper to taste
Stew chicken; debone, skin, and cut into bite-sized
pieces. Boil noodles in chicken broth. Add enough
water to make 2 qt of liquid. Add all ingredients
and simmer for at least 1 hr.
Page 164
SEAFOOD CHOWDER Paige Kefauver
2 stalks celery, chopped
1 large onion, finely chopped
1½ oz butter, melted 6 oz finned crabmeat
1 lb raw potatoes, diced 6 oz cooked prawns
1½ pt water 4 oz American Cheese,
1 tsp salt grated
¼ tsp pepper 1½ pt milk
chopped parsley
Cook celery and onions in melted butter until
tender. Add potatoes and water; cook 15 min.
Add remaining ingredients except parsley. Heat
slowly until cheese melts and mixture is
thoroughly heated. DON'T BOIL. Serve hot,
garnished with parsley. Serves 6.
TOMATO SOUP Annabelle Martin
1 peck of tomatoes 1 C flour ½ C butter
2 stalks celery ½ C sugar 1 C water
(cook) ¼ C salt
Cook and put through a sieve. Then put on stove
and bring to a boil. Add butter, flour, sugar
and salt and mix with water to form paste.
Can while very hot. This will be thick.
To serve, heat separately: 2 parts tomato soup
1 part milk
Then pour tomato soup slowly into milk. Serve.
Page 165
WONTON SOUP Kim Barnie
10 C pork or chicken broth
1 pkg wonton skin
½ lb ground pork or ground chicken
1 bunch green onions
¼ tsp black pepper
1 tsp salt
1 C soy sauce or Kikoman
½ C red wine vinegar
Season the broth to taste. Chop green onion parts
finely; white part makes curl for garnish.
Combine ground meat with 1 Tbsp soy sauce, pinch
of pepper and chopped green onion. Mix well.
Place wonton wrap on cutting board; place ½ tsp
filling on each piece. Pick it up with four
corners and place in the palm of hand and gently
squeeze it together.
Bring 2 qt water to boiling point, drop wonton in
for 5 min. Take it out and put in serving bowl.
Garnish with remaining chopped green onion and
onion curls. Pour boiling broth over and serve
with red wine vinegar and soy sauce. Makes 8 servings.
CHEESE HAM SPREAD Peggy Remsberg
1 pkg (8 oz) cream cheese
1 jar (5 oz) Old English pasteurized process cheese
1 C finely chopped ham spread
1 tsp horseradish (or to taste)
Mix all ingredients together. Spread on bread or
crackers.
CRANBERRY CONSERVE Linda Cassell
1 lb cranberries 3 C sugar
½ lb white raisins 2 oranges (rind of only one)
Finely grate the rind of 1 orange. Use juice of
both and add other ingredients. Boil 7 min. When
cool, add scant cup of English walnuts.
Page 166
DRIED BEEF WHEELS Mike Remsberg
Spread slices of dried beef with softened cream
cheese mixed with horseradish to taste. Roll up,
fasten with toothpicks, and chill. Slice between
picks to serve.
REUBEN SANDWICHES Eleanor Bidle
Pumpernickel bread.
Dressing: mayonnaise - 2 parts
ketchup - 1 part
sweet relish - 1 part
Apply this dressing to a slice of bread. Then add
layer of corned beef, sauerkraut and swiss cheese.
Place on grill until cheese is melted or put in
oven at 350°. Serve as open-face sandwich or as
a regular sandwich.
TASTY TOAST Peggy Remsberg
1 pkg (8 oz) cream cheese 1 onion, finely chopped
½ C grated Parmesan cheese ½ loaf white bread
3 Tbsp mayonnaise 3 Tbsp bacon bits
Trim crusts from bread and cut each slice into
four triangles. Mix all remaining ingredients
together. Toast bread in oven on one side only.
Spread mixture on untoasted side. Before serving,
put under the broiler until bubbly. These may be
frozen. If so, warm for 4 min before broiling.
Makes 8.
TV SNACKS Jay Remsberg
1 C grated cheddar cheese 14 bread slices
2/3 C ready-made pizza sauce 3 Tbsp melted butter
Mix sauce and cheese. Cut edges from bread and
spread with mixture. Roll up each slice and
fasten with toothpick. Brush with butter, put on
cookie sheet and refrigerate for 15 min. Heat oven
to 400° and bake for 15 min.
MISCELLANEOUS
REMOVE FROM ME VANITY AND LIES;
GIVE ME NEITHER POVERTY NOR RICHES;
FEED ME WITH THE FOOD CONVENIENT
FOR ME.
PROVERBS 30:8
Page 167
CHURCH'S LEMON-ORANGE DRINK
3 oz orange juice concentrate, frozen (more if
¼ C Real Lemon desired)
½ C sugar
Water to make ½ gallon.
Mix and serve over ice.
CHURCH'S LIME PUNCH
½ gal. lime sherbert
3 bottles (2 liter) lemon/lime
3 can (6 oz) frozen lemonade
3 can (3 oz) limeade, frozen concentrate
1 large can pineapple juice
1½ qt water
Combine all ingredients except the sherbert. Then
pour over sherbert in punch bowl.
CRANBERRY PUNCH Elizabeth Carter
6 Cup cranberry juice
1 Cup orange juice
¼ Cup lemon juice
2 qt ginger ale
Mix chilled ingredients. Use orange and/or lemon
slices to float in punch bowl. Serves 25.
Page 168
GREEN PUNCH Diana Corl
1 pkg (6 oz) lime Jello, make as usual
1 C sugar
1 large can pineapple juice
½ C lemon juice
Mix and freeze above ingredients. Add four large
bottles of ginger ale for serving.
ICED TEA SYRUP Deanie Warren
2 C sugar
2 C water
10 tea bags
Bring to boil and simmer 10 min. Makes syrup.
Use 10 - 1.
ORANGE JULIUS Ruth Ann Holter
1/3 C orange juice concentrate (DO NOT ADD WATER)
½ C milk
½ C water
2 tsp vanilla
¼ C sugar
6 ice cubes
Mix in blender and serve.
QUICK PUNCH Jay Remsberg
1 qt lime sherbert
12 bottles (7 oz) lemon-lime drink
Scoop 1 qt lime sherbert into punch bowl. Add all
of lemon-lime drink. Ladle into cups. Serves 12-15.
Page 169
RED PUNCH Diana Corl
1 reg. pkg. orange Kool-Aid
1 reg. pkg. strawberry Kool-Aid
5 C sugar
1 can (12 oz) orange concentrate
1 can (6 oz) lemon concentrate
1 large can pineapple juice
2 gallons water
2 qt ginger ale
Mix together. Serves about 70 (5 oz servings).
TOMATO JUICE COCKTAIL Laura Remsberg
1 qt tomato juice
1-2 Tbsp sugar (I use 2 Tbsp)
1 Tbsp Worcestershire sauce
Salt and Pepper to taste
Add juice of ½ lemon or 1 whole small one. Blend
all ingredients with egg beater. Chill and serve.
CHEESE DIP (for Vegetables) Linda Cassell
1 pkg (8 oz) cream cheese, softened
1 small onion, chopped fine
1 small jar pimentos
3 eggs, hard-boiled, finely diced
¼ tsp salt
½ tsp paprika
4 Tbsp mayonnaise
Mix together and let set in refrigerator for several
hours before serving.
Page 170
CHEESE AND NUT DIP (for Crudites) Ruth Ann Holter
1 pkg (8 oz) cream cheese )
½ c milk )
2 oz cheddar cheese ) Blend in blender
½ tsp pepper ) 30 seconds. Scrape
1 clove garlic or ) down. Blend until
few drops onion garlic salt) ) smooth. Put in bowl.
juice of ½ lemon )
dash tabasco sauce )
½ C finely chopped walnuts ) Add walnuts.
Chill overnight. Serve with raw vegetables (crudites).
DIP WITH APPLE SLICES Shirley Keller
2/3 c strawberry preserves
1 pkg (8 oz) cream cheese
2 pkg Dream Whip or a little less
Cream the cream cheese; add preserves and fold in
Dream Whip. Dip with apple slices.
HAM AND CHEESE DIP Randy Holter
½ lb cooked ham ½ C sour cream
6 small dill pickles 1 Tbsp prepared mustard
6 oz Swiss cheese ¼ tsp Worcestershire sauce
3 eggs, hard-cooked
Grind ham, pickles, cheese, and eggs together.
Blend ground mixture with sour cream, mustard,
and Worcestershire sauce. Serve as dip or spread
on crackers.
Page 171
MARY'S FRUIT DIP Sarah Holter
2 C pineapple juice (unsweetened)
juice of 1 lemon or 1 Tbsp Real Lemon
2 eggs
2 Tbsp' flour
1 C sugar (or sweetner equal to 1 C sugar)*
Blend in blender; heat until thick. Store in
refrigerator.
Dip apples, pineapple, pears, bananas, grapes or
any other fruit in this dip.
*50 calories in ½ C if using sweetner
PEPPER DIP Shirley Keller
1 medium green pepper, chopped
1 medium onion, chopped
½ tsp salt
1 Tbsp vinegar, white
1 Tbsp sugar
1 egg 1 pkg (8 oz) cream cheese
Beat last four ingredients well. Cook in small pan
till thick. Cool. Add to soft cream cheese. Add
onion and green pepper. Mix and chill.
SPINACH DIP Ruth Ann Holter
Combine: 2 C sour cream
½ C mayonnaise or salad dressing
1 pkg Hidden Valley Ranch Salad Mix
1 pkg frozen chopped spinach, thawed
and drained.
Page 172
VEGETABLE DIP Marjorie Hurd
Mix 2-2½ C sour cream with 1 pkg of soup mix.
(I use Knorr's Vegetable Soup Mix) Refrigerate
for at least 2 hr.
Use flowerets of cauliflower and broccoli,
carrot and celery sticks, slices of apple
or munchies of your choice.
VEGETABLE DIP Pat Fogle
8 eggs, hard-cooked Mix all ingredients in
1 C mayonnaise blender. Serve with
1 C celery, diced fresh small-cut
2 Tbsp onion, diced vegetables.
½ tsp tabasco sauce
1 tsp curry powder
½ tsp dry mustard
CHEESE AND HAM HORS D'OEUVRES Ruth Ann Holter
Mix dough: 2 C flour Refrigerate overnight.
1½ stick butter Sprinkle salt on
½ Tbsp vinegar teaspoon to taste.
5 Tbsp water
Roll out and put on jelly roll pan. Place 1 lb
cooked ham slices on top, then top with 1 lb Swiss
cheese or any kind. Bake at 450° for 20-25 min.
Cut in triangles, squares, or rectangles to serve.
Serve HOT!
Page 173
CHEESE STRAWS Diana Bixler
½ C butter 1 tsp salt
1 lb shredded Sharp cheese 4 Tbsp milk
2 C flour
Cream butter; add cheese and mix well. Add flour
and salt, mixing well. Add milk to make dough
hold together. Fill cylinder of a cookie press
and pipe onto greased cookie sheet, piping in long
strips 2" apart. Cut the strips into 3" lengths
with a knife, leaving pieces in place. Bake at
350° for 15-17 min or until crisp. Makes 5 doz.
CRABMEAT SNACK Shirley Keller
1 pkg (8 oz) cream cheese
1 can (6½ oz) crab meat
l can Heinz chili sauce
Slice cream cheese in half, longways. Drain crab
meat well and then put on paper towels and pat dry.
Place ½ can of crab meat on top of half of cream
cheese, then rest of cream cheese, then rest of
crab meat. Spread Heinz chili sauce over the entire
layered snack.
CREAM CHEESE BALL Sharon DeColigny
1 large and 1 small pkg of cream cheese
2 Tbsp mayonnaise
2 tsp mustard (any mustard with horseradish)
1 small onion, minced
1 pkg (4 oz) chipped beef, minced
Mix the first four ingredients. Divide the
chipped beef in half. Add part in cream cheese
and the rest over the cream cheese ball. Serve
with crackers. Serves 24.
Page 174
SAUSAGE CHEESE BALLS Marcia Remsberg
1 lb mild sausage 1 lb cheddar cheese
3 C Bisquick
Blend all ingredients in a bowl (by hand). Shape
into walnut size balls and bake on ungreased
cookie sheet at 350° for 10 min. Freeze in
moisture-proof container. Keeps 3 weeks. To serve,
remove from freezer and heat at 350° until warm.
Makes 9 doz.
CARAMEL POPCORN Janice Beachley
12 C popped corn 1 C nuts (peanuts, almonds, etc.)
1 1/3 C sugar 1 C oleo
1 tsp vanilla ½ C molasses
Pop corn and set aside. Combine sugar, oleo, and
molasses in saucepan and cook until caramel-
colored. Add vanilla. Pour over popped corn
and nuts. Stir until evenly covered.
Page 175
GREAT CEREAL NIBBLERS Leigh Shafer
6 C puffed wheat or rice cereal
2 C unsalted peanuts
½ C sesame seeds, toasted
½ C brown sugar, packed
½ C honey
½ C butter
Combine first three ingredients. Mix. Stir
remaining ingredients together over low heat
till sugar dissolves. Pour over cereal. Mix.
Then pour into a jelly roll pan. Bake at 275°
for 45 min. Stir every 15 min. Put on waxed
paper till cool.
SOFT PRETZELS Kathy Martin
2 Tbsp yeast
6 tsp granulated sugar
pinch of salt
8-10 C bread flour
butter as needed
Dissolve yeast in ½ C warm water, then stir in
2 C of warm water. Add sugar and salt. Beat
in flour to make a very stiff dough. Spread with
butter. Let rise 45 min or until double in size.
Shape into pretzels. Let rise for a few minutes.
Bring 1 qt of water to boil and add 4 tsp baking
soda. Drop pretzels in, one at a time. Boil 1 min.
Remove and drain. Let stand for 5 min; place on
buttered cookie sheets. Bake at 475° for 12 min.
Sprinkle with pretzel salt for baking. Makes
approx. 24 pretzels.
Page 176
SPICED NUTS Shirley Keller
1 lb pecans 1 C sugar
1 egg white 1 tsp salt
1 Tbsp water 1 tsp cinnamon
1. Beat one egg white with 1 Tbsp water until
frothy, but not stiff.
2. Mix sugar with salt and cinnamon.
3. Stir nuts in egg whites, then add the sugar
mixture and mix well.
4. Place on buttered cookie sheet.
5. Bake at 250° for 1 hr, stirring every 15 min.
SPICED NUTS Martha Morris
Mix: ¼ C sugar
1 Tbsp mixed spices (cinnamon, nutmeg,
cloves, allspice - in any proportion
that you like)
Put 3-4 C pecans in bowl.
Add 1 egg white and rub together until sticky.
Add sugar-spice mixture and mix until coated.
Bake on a cookie sheet in a slow oven - 300° for
30 min.
PICKLED BEETS
Small beets or sliced beets 2 C sugar
2 C water 1 tsp salt
2 C vinegar 1 Tbsp mixed spices
Cook beets till tender, then drain. Cover with cold
water, slip off skins. Slice beets if large. Make
syrup of water, vinegar, sugar, salt, and spices
tied in a bag; pack hot beets and syrup in hot jars
and seal at once.
Page 177
FROZEN SLICED SWEET DILL PICKLES Carol Bare
4 C (packed) cucumbers, sliced 1/8" thick
2 C (packed) onions, sliced 1/8" thick
4 tsp salt
2 Tbsp water
3/4 to 1 C sugar
½ C cider vinegar
1 tsp dried dill weed
Mix cucumbers, onion, salt and water in bowl (not
aluminum) and let stand about 2 hr. Drain but do
not rinse. Return vegetables to bowl and add sugar,
vinegar, and dill. Let stand, stirring from
time to time, until sugar dissolves completely
and liquid covers the vegetables. Pack in glass
or plastic freezer containers (leave 1" head space).
Seal tightly, and freeze. To serve, defrost in
refrigerator or at room temperature.
NOTES: 1. The dill weed is optional.
2. Plastic bags may be used.
3. A small amount of onions may be used -
or none at all - just so total amount of
cucumbers and onions is 6 cups.
MOTHER'S PICKLED WATERMELON RIND Diana Corl
5 lb watermelon rind 3 C water
2½ lb sugar ½ tsp oil of cloves
1 C vinegar (I use ½ C) ½ tsp oil of cinnamon
Pare watermelon and cut rind in 2" pieces. Mix
½ C salt with 2 qt water and soak rind overnight.
Drain and rinse with clear water. Drain again.
Cook in fresh water until tender. Drain.
Combine sugar, vinegar, water and spices. Bring
the syrup to boil and pour it over the rind. Let
stand overnight. In morning, drain off the syrup
and cook it several minutes. Repeat for 3 days.
On third day, cook rind and syrup together for
3 min. Pack hot fruit into jars and place lids on
tightly. No water bath is necessary. The fruit
remains clear if the oil of spices is used.
Makes 6 pints.
Page 178
RHUBARB PRESERVES Deborah Beckmann
4 C chopped rhubarb
4 C sugar
Mix the chopped rhubarb and the sugar; let stand
for 2 hr. Then cook the mixture for 10 min.
Add l C (or a little more) of drained crushed
pineapple; cook this 10 min. Remove from heat and
stir in l pkg (3 oz) dry strawberry jello.
Jar and seal.
SARAH'S APPLE BUTTER Sarah Holter
Core, cook, sieve apples to make about 30-34 C sauce.
Add 10 C sugar.
Cook uncovered in large roasting pan in oven on
375° for 3 hr, stirring every 30 min.
Add spices: 2 Tbsp cinnamon)
1 Tbsp cloves} - ground or powdered
1 tsp allspice )
Bake or cook for at least l hr more. When
spoon of apple butter is dropped on saucer, it
holds and doesn't have any watery consistency
around it, the apple butter is finished.
Put in hot sterilized pint jars and seal with
2-piece lid. Not necessary to process if lid
seals.
NOTE: Use mixture of any kind of apples (Yellow
Delicious, Mackintosh, Jonathan, Stayman, etc.)
text/gemini; charset=utf-8This content has been proxied by September (3851b).