Midge's Recipes - Please Read FIRST

It only took a year. But!  On this very blog, you now have access to the handwritten recipe cards of the one, the only Marjorie Greathouse! (She is the lovely lady dressed in white below)

I love this lady!  She is such a talented chef and I was honored to receive her recipe box as her things were being relocated.  Did you know she was a staff cook for the Rockefeller family for several decades?  She worked in their kitchens in Jackson Hole, WY, Manhattan and Sleepy Hollow, NY. So impressive!

No way could I keep them to myself.  So, read the below information and get cookin'!

Disclaimer: I tried to make sure the recipes were as true to the originals as possible. Some were in story form, others in traditional form with ingredients first, instructions second. Thus, the continuity is compromised!  Also, some recipes seem incomplete or maybe instructions are old-fashioned or unclear.  My advice would be to enter the recipe title or some of the ingredients into Google, Pinterest or Allrecipes.com and hope for the best. (And although typos drive me crazy…I am imperfect!  If you catch mistakes, let me know!)

Please, please let me know if any of these recipes mean something to you, and you would like to have the original recipe card.  I have kept them all. So many of these recipes are written in Midge's own hand, with cooking splatters.  Priceless!

This is an ongoing project. One of the reasons I have posted these online rather than printed them, is so that I can continue to update them.  I have only typed up the handwritten cards so far.
There are a couple hundred cards left that are from magazines and newspapers that I will get around to typing as well.  So, stop back by for updated versions!

In the future, if these recipes are moved to a different site or printed, I will leave instructions or a link here.

Enjoy!

Sierra Stevenson

Midge Greathouse's Recipe Box

Appetizers/Snacks:

Appetizer

1/3 cup mayo
1 egg
1/2 tsp Worcestershire sauce
1/8 tsp mustard
5-6 drops hot pepper sauce
dash pepper
1 cup (4 oz.) shredded cheddar cheese
8 strips bacon cubed and cooked

Combine everything but bacon. Then stir in bacon.  Spread over toast and sprinkle with paprika. Divide slices into 3 strips. Bake at 350 for 12-14 until cheese melts.

Appetizer Beignets

1 cup pate a choux
6 anchovy fillets, finely chopped
1/3 cup finely cubed boiled ham
1/3 cup finely cubed Swiss cheese
1/3 cup finely chopped olives
Oil for frying

Combine all ingredients.  Form 1-inch balls with the aid of 2 teaspoons and drop into oil heated to 350. Fry for about 5-10 minutes until double in size and golden. Serve as appetizers.

Blue Cheese Spread

4 oz. blue cheese
8 oz. cream cheese
1/2 stick butter
1 small onion, grated
Worcestershire sauce, to taste
Black pitted olives, sliced, to taste

Soften cheeses to room temperature and mix well with other ingredients. Shape into ball and refrigerate. Soften to room temperature before serving.

Cheese Sticks

2 cups grated cheese

1/2 cup butter

1 1/2 cup flour

salt

Roll and bake in hot oven.

Chewy Snack Squares

5 cups cornflakes

4 cups crisp rice cereal

1 cup salted peanuts

1 cup flaked coconut

1 cup light corn syrup

1 cup sugar

1/2 cup butter 

1/2 cup half and half

In a large bowl, combine cereals, peanuts and coconuts, set aside.  In a saucepan, combine corn syrup, sugar and butter and cream; cook and stir over medium heat until the mixture reaches soft-ball stage (240 deg), about 25-30 minutes.  Pour over cereal mixture and toss to coat evenly.  Pat into a greased 15x10 baking pan.  Cool before cutting.

Chili Roll

1/2 pound Velveeta
13 oz. cream cheese
1/2 cup chopped nuts
garlic salt
chili powder

Mix all but chili powder together. Roll in waxed paper. Sprinkle with chili powder. Refrigerate.

Crab Dip

8 oz. cream cheese
1 pkg Knox gelatin
1 can mushroom soup
1 cup mayonnaise
1/4 cup water
1 can crab

Whip cheese and mayonnaise together. Soften gelatin in water and add to heated soup. Add crab. Blend all together. Pour into mold. Serve with assorted crackers.

Easy Appetizers

Coat whole dill pickles with soft cream cheese. Cover with dried beef. Slice into rings, secure with picks.

Vienna sausages wrapped in crescent rolls. Bake.

Hot Crab Meat for Apps

1 Tbsp melted butter

1 Tbsp flour

1/2 cup milk

Cook until thick, then add: 

1 Tbsp sauterne wine

1/2 tsp salt

1 cup flaked crab meat.  

Stir.

Spread on rounds of bread, sprinkle with Parmesan cheese and broil just before serving until cheese is melted.

Hot Sausage and Cheese Puffs

1 lb. hot or sweet Italian sausage
1 lb. sharp cheddar cheese, shredded
3 cups Bisquick
3/4 cup water

Remove sausage from casings, cook in skillet, breaking up with fork, drain off fat.  Spoon sausage into large bowl and cool completely. Add remaining ingredients, mix until blended.  Roll into 1" balls, place on cookie sheet 2" apart.  Bake in 400 oven for 12-15 mins or until puffed and brown.  Can be frozen and reheated at 375 for 10 mins.

Mary's Oyster Appetizer

10 oz. jar fresh oysters, cut in half (bite-size)
1/4 cup melted butter
1/2 cup Bisquick
1 1/2 Tbsp corn meal
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
2 eggs

Beat 2 eggs.  Dip oyster in and roll in dry ingredients. Melted butter in foil lined pan. Place oysters in pan. Bake 15 minutes in a 425 degree oven or until browned. Serve on picks.

Refried Bean Dip

1 cup refried beans
1 cup salsa

Butter an oven dish. Place beans in, mashing if necessary. Make grooves in beans, and fill with salsa.  Bake at 350 for 30 mins.  Serve with Doritos.

Salsa

3/4 pound finely chopped plum tomatoes or tomatillos
1/2 serrano chili, minced
1/3 cup chopped red onion
1 tsp lime juice
2 Tbsp cilantro leaves

Combine ingredients and refrigerate. 

Sausage Balls

1 lb. hot sausage (Park's brand)
1 lb. regular sausage
2 cups Bisquick
4 oz. grated cheddar cheese (to make 1 cup)

Mix all in large bowl. Make balls. Bake at 400 for 12-15 mins. Drain off fat while cooking 2-3 times.

Smoked Salmon Pate

1/4 lb cream cheese
1/4 lb smoked salmon
1 Tbsp lemon juice
1/2 Tbsp minced onion
1/2 Tbsp minced parsley
1/4 tsp garlic powder

Mix all ingredients and thin down with mayo or lemon juice, if desired.

Tater-Dipped Veggies

1 cup instant potato flakes
1/3 cup grated Parmesan cheeses
1/2 tsp celery salt
1/4 tsp garlic powder
1/4 cup butter, melted and cooled
2 eggs
4-5 cups raw bite-size vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini)
Prepared ranch salad dressing or dip

In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter.  In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400 for 20-25 minutes.  Serve with dressing or dip.

Water Chestnut Canapes

1 envelope beef flavored Lipton Mushroom Soup
1/2 lb ground beef

1 can bean sprouts
1/2 can sliced water chestnuts
2 Tbsp chopped onions
1 can crescent dinner rolls

Brown meat, drain.  Add other ingredients (besides rolls) and simmer until done, about 10-15 minutes. Cut rolls in half and roll out, put a spoonful of filling and roll up.  Bake at 375, about 10-12 minutes.  These can be frozen and then baked just before serving.

Zucchini Appetizer

4 eggs, beaten
1/2 tsp salt
2 Tbsp parsley
1/2 cup chopped onion
1/2 cup Parmesan cheese
dash pepper
1/2 cup oil
1/2 tsp oregano
3 cups zucchini, sliced thin
1 cup Bisquick

Grease a 9x13 pan.  Mix together all ingredients and spread in pan. Bake at 350 for 25 min, cut into small squares and serve hot.  Also makes a good side dish. Can be frozen.

Beef:

Barbecued Sirloin Steak

6 Tbsp butter
3 Tbsp dry mustard
3 tsp salt
3 tsp sugar
1/2 tsp pepper
1 tsp paprika
A whole sirloin steak 2-3 inches thick

Cream together. Rub well into steak. Sear it on both sides in a heavy pan over a quick fire.
Sauce:
3 Tbsp Worcestershire sauce
6 Tbsp olive oil
1 tsp sugar
3 Tbsp ketchup
1 tsp salt

Brush part of this over the meat. Broil it 45 min to one hour. The heat may be reduced for the last 1/2 hour of cooking. Leave the door of the broiling oven partly open. Turn the steak once. Brush it frequently with the remaining liquid.

Beef Brasilia

1 rolled boneless chuck roast (3 lb)
3/4 cup wine
1 tsp salt
1/2 cup water
1/2 cup olive oil
1 clove garlic
1 Tbsp Italian seasoning

Combine all ingredients, except roast, to create marinade. Place marinade in bowl, cover roast and let set about 2 days, turning frequently. Remove roast from marinade, saving marinade in small saucepan. Place roast on spit or in oven 1 1/2 hour at 140 degrees.

Beef Broth with Semolina Dumplings

1 1/2 Tbsp butter
5 Tbsp cream of wheat
1 egg
salt
nutmeg
1 Tbsp cold water

2 pints canned beef stock
1/4 lb button mushrooms
1/2 pkg frozen peas
chives

Make dumplings and cream butter until light. Add egg, season with salt, nutmeg and mix well. Lightly stir in cream of wheat and cold water. Cover and allow to stand 2 hours. With small tsp, scoop out small dumplings and cook in simmering stock 20 minutes. Add peas and mushrooms 10 minutes before dumplings are cooked. Just before serving, sprinkle with finely chopped chives.

Beef Stroganoff

2 lb. round steak cut in 1/2 x 2 strips
1/4 cup flour
1/2 cup chopped onions
6 Tbsp butter
1 1/2 tsp salt
1/8 tsp pepper
1 can cream of mushroom soup
1/2 cup water
1 cup dairy sour cream
4 oz. can mushrooms, undrained

Dredge steak in flour. Brown onions in butter. Add seasonings and water. Cover and simmer until almost tender, 45 min-1 hour. Stir occasionally. Add soup and mushrooms. Stir to mix. Cook gently till beef is tender, about 30 minutes. At serving time, heat mixture piping hot, turn off heat and stir in cream. Serve over poppy seed noodles. Makes 10 servings.

Poppy seed noodles:
1 (12 oz) pkg egg noodles
1/4 cup butter
1 Tbsp poppy seeds
1/3 cup slivered almonds

Cook noodles, drain, brown butter in skillet. Add poppy seeds and almonds, mixing well. Add noodles, toss lightly to mix.

Debby's Simple Rib Roast

4 1/2 lb. short rib roast (standing rib roast)
2-6 cloves garlic
Kosher salt to taste
freshly ground black pepper
1/2 to 2 1/2 cup beef broth or red wine for deglazing

Place oven rack on second level from bottom. Heat oven to 500. Place roast in 14x12x2" pan, bone side down. Snuggle most of the garlic under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45-50 minutes. With meat in oven, reduce heat to 325 and roast for another 12-15 minutes. Increase heat to 450 and roast 15-20 minutes more. Meat temperature should read 150 degrees for medium rare.

Kathy's Veal Saute

1 1/2" veal, cut in 1/2" thick slices
1 egg beaten with 1 Tbsp water
3 Tbsp flour
2 Tbsp butter
2 Tbsp salad oil
3/4 cup chicken broth
2 Tbsp lemon juice
2 Tbsp drained capers
2 egg yolks
1/4 cup whipping cream
1/2 tsp dill weed
salt and pepper

Dip veal in egg, then coat with flour. Heat butter and oil in pan and sauté slices until brown. Transfer to serving dish and keep warm. Add broth, lemon juice and capers to pan. Simmer 5 minutes, then remove from heat. In small bowl, beat egg yolks, cream and dill weed. Stirring rapidly, add a small amount of hot broth mixture, then stir this into remaining broth in pan. Cook, stirring over low heat, just until hot. Season and pour over veal. Serve with whole cooked carrots and new potatoes.

Linda's Swiss Steak

1 1/2 lb. round steak
1/2 cup flour
3 Tbsp shortening
1/2 cup diced carrots
1 Tbsp brown sugar
1 Tbsp mustard
salt and pepper
1 cup sliced onions
2 cups canned tomatoes
1 Tbsp Worcestershire sauce

Brown steak in skillet, combine remaining ingredients and spread over meat. Cover and bake at 325 for 1 1/2 hours.

Marinated Chuck Roast

2 cloves garlic
2 Tbsp shortening
1 tsp mustard
1 tsp soy sauce
1/2 tsp rosemary or thyme
2 Tbsp wine vinegar
1/4 cup wine
2 Tbsp ketchup
1/2 tsp Worcestershire sauce
1 1/2 tsp meat seasoning salt

Saute garlic in the shortening. Add mustard, sauce, and rosemary or thyme. Add vinegar and wine. Heat thoroughly and pour over roast to marinate 24 hours. Drain off juice and add ketchup, Worcestershire and seasoning salt. Rub on meat and baste occasionally over charcoal. A piece 2 1/2" thick about 45 minutes.

Marinated Flank Steak

Steep for 2 hours in ginger, hot chili, orange peel, garlic, soy sauce, oil, vinegar, and orange juice. Drain meat, dry and then brown in hot oil. 1" steak takes about 4-5 minutes in all. Slice at an angle and arrange with slices of orange on bed of greens. Strain a bit over meat.

Meat Marinade

1 cup salad oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
1-2 tsp cracked pepper
2 cloves garlic

Mix and store in refrigerator. Use for beef, chicken or pork.

Piquant Steak Strips

2 lb. flank steak
1/2 cup salad oil
1/4 cup vinegar
1 tsp "kitchen bouquet" sauce
3 Tbsp onion soup mix

Score steak in both sides. Combine oil and other ingredients in jar. Cover and shake well. Pour over meat. Cover and let stand in refrigerator several hours or overnight.

Rare Roast Beef

6-8 lb. standing rib roast

Roast must be room temperature. Preheat oven to 375. Rub meat with seasoning. Place on rack in pan, rib side down. Roast one hour, turn oven off, do not open oven door. Roast must remain in oven at least three hours and no more than 5 hours. Before serving, turn oven on to 375 and roast an additional 30-45 minutes. Do not open the door. At end of time, remove and allow to set 15 minutes before carving. Can be used up to 10 lb. roast. Final cooking time determines rareness.

Roast Beef Bordeaux

3 lb. rump beef roast.
1 cup white wine
1/2 cup olive oil
1 sliced onion
2 chopped shallots
1 bay leaf
several sprigs parsley
1/4 tsp thyme
salt and pepper

Remove fat from roast. Marinate overnight in rest of ingredients. Spread part of beef fat in bottom of roasting pan, add chopped vegetables from marinade and put in roast, lightly salted. Place remaining fat over roast. Pour in 1/4 cup marinade and roast meat uncovered at 350 for 1 1/4 hour, basting often. Remove to hot platter. Strain pan juices into saucepan. Add rest of marinade and simmer over hot flame to reduce it. Let stand a few minutes and skim excess fat off and a dash of wine vinegar. Reheat and serve in sauce boat.

Sloppy Joes

5 lbs ground beef
1 large onion, chopped
1 chopped green pepper
2 - 8 oz. tomato sauce
3/4 cup ketchup
1 1/2 Tbsp brown sugar
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tbsp vinegar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper

Brown the burger and drain the fat. Add remaining ingredients and cook in crock-pot on high for 30 minutes or until it starts to bubble. Then reduce heat to low for 3-4 hours. Stir occasionally. Serve on split rolls or buns.

Spicy Wine Pot Roast

3-4 lb. roast
1 small onion, chopped
1 - 3/4 oz. pkg brown gravy mix
1 cup water
1/4 cup ketchup
1/4 cup dry red wine
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder

Sprinkle meat with salt and pepper. Place in slow cooker. Mix remaining ingredients and pour over meat. Cover and cook on low 8-10 hours.

Swedish Meat Balls

1 lb. chuck ground

onions to taste

1/2 cup bread crumbs

1 tsp Worcestershire sauce

1/2 cup milk

1 Tbsp minced parsley

1 1/2 tsp salt

1/8 tsp pepper

1 egg

Mix well and shape into balls.  Brown in 1/4 cup hot fat or oil.  Remove meatballs and stir in following:

1/4 cup flour

1 tsp paprika

1/2 tsp salt

1/8 tsp pepper

2 cups boiling water

3/4 cups sweet milk

Mix well and return meatballs to gravy and simmer 15-20 minutes. Serve on noodles or mashed potatoes.

Taco Meat Balls

1 pound hamburger
1/2 chopped onion
1 egg, beaten
1/2 package (1 1/4 oz pkg) taco mix

Mix together, form into balls. Bake 10-15 minutes at 400.

Bread:

60-Minute Yeast Bread

4 Tbsp yeast
3 cup warm water
1/4 cup honey
2 cups flour (can use 1/2 whole wheat flour)
2 eggs
1/2 cup butter
1 3/4 tsp salt
1 cup milk powder
6 cups flour

Dissolve yeast into warm water. Add honey.  Add flour to yeast mixture. Combine eggs, butter, salt, milk powder, and flour into yeast/flour mixture.  Let rest 5 minutes. Knead for 5 minutes. Shape into 3 loaves, or rolls. Let bread rise in warm oven for 20 minutes. Bake 30 minutes in preheated 350 oven.

All-Bran Apricot Bread

1 cup chopped dried apricots
1 1/3 cup sour or buttermilk
3 Tbsp shortening
1/3 cup sugar
1 egg
1 1/2 cup all-bran
2 cups flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup chopped nuts

Bake 1 hour 10 minutes in 350 oven.

All-Bran Brown Bread

1 cup all-bran
1 cup sour or buttermilk
1 Tbsp molasses
1/2 cup raisins
1 cup flour
1/4 tsp salt
1/2 cup sugar
1 tsp soda

Combine all-bran, milk, molasses, raisins, and sugar. Sift flour with soda and salt. Add to first mixture. Pour into greased can, cover tightly and steam for 3 hours.  Makes 1 loaf.

Basic Sweet Roll Dough

3 cups milk, scalded
3 envelopes dry yeast
1/3 cup sugar
1 Tbsp salt
2 egg yolks, beaten
1/2 cup lard (butter)
6 cups white flour (to start with)

Dissolve yeast with half of the sugar in 1 1/2 cups of the scalded milk, cooled to lukewarm. Add 1 1/2 cups of the flour.  Mix together and let rise in a warm place till bubbles appear.  Then add egg yolks, salt, remaining sugar, melted and cooled butter or lard, and remaining milk.  Beat well. Gradually add the rest of the flour, a small amount at a time, mixing well after each addition. Then keep adding more and more flour until the dough is smooth and elastic. (As softer dough makes softer rolls)
Place in a lightly greased bowl, cover and put in a warm place till double in bulk, usually 1 hour. Punch down and let rise again for about one-half hour.  Then shape into buns or roll out for cinnamon rolls. Bake in 350-375 oven till light brown, usually about 15 minutes.

Brancakes

1 egg
1/4 cup brown sugar
3 Tbsp melted butter
1 cup milk
1 cup bran cereal
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Beat egg. Beat in brown sugar, butter and milk. Stir in cereal. Sift remaining ingredients together, add to bran mixture, stir until just combined.

Bran Muffins

2 cups bran

1 1/2 cup milk

1/2 cup molasses

Mix and let stand 15 minutes.

Add 1 egg and mix well.

Sift together:

1 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Add raisins, if desired.

Stir as little as possible.

Bake at 400 for about 20 minutes.

Bran Muffins

1 cup all Bran
3/4 cup buttermilk (if dried, about 5 Tbsp in water)
1/4 cup molasses (can be half honey, half molasses)
1 egg
1/4 cup shortening (or safflower oil)
1/2 cup currants or cut dates
1 cup sifted flour
1 tsp baking powder (1 1/2 tsp if using dried buttermilk)
1/2 tsp soda (1/4 tsp if using dried buttermilk)
1/4 tsp salt
1/4 cup brown sugar

Combine all-bran and buttermilk. Let stand until most of moisture is taken up. Add egg, shortening, molasses and currants.
Sift together flour, baking powder, soda, salt and sugar. Add to first mixture. Fill muffin pans 2/3 full. Bake in 400 oven about 30 minutes. Check after 20 minutes, then 25 minutes.

Bread Sticks

1 pkg dry yeast
3/4 cup warm water
2 Tbsp shortening
1 tsp salt
1 Tbsp sugar
1/2 cup hot water
1 cup oatmeal
2 1/2 -3 cups flour
1 beaten egg
sesame seeds

Mix yeast in warm water.  Add shortening, salt, sugar, and hot water. Mix oatmeal and flour. Let raise one hour, punch down, wait 10 minutes. Break off in small pieces and roll out. Brush with beaten egg and sprinkle sesame seeds on top. Let raise 45 minutes. Bake in 350 degree oven for about 12 minutes.

Brides' Gingerbread

1 egg
1/4 cup sugar
1/4 cup molasses
1/4 cup oil
1/4 cup sour milk
1 cup flour
1 tsp baking soda
1 tsp ginger

Mix in order listed and pour into greased 8x8 pan. Bake 20-25 mins at 350.

Buttermilk Ebleskiver

3 eggs, separated
2 Tbsp sugar
1/2 tsp salt
2 cups buttermilk
2 cups flour
1/2 tsp salt
1 tsp baking powder
2 cups flour
1 tsp soda

Beat egg yolks until light and lemon colored.  Add sugar, salt and buttermilk.  Mix well. Sift flour, soda and baking powder, then add to egg mixture. Beat egg whites stiff and fold into batter. Place small amount of shortening in each Ebleskiver pan and fill 2/3 full with batter. Cook over medium heat until bubbly. Turn carefully with fork and bake on other side. Turn each ebleskiver several times during baking to ensure thorough baking. If desired, a very thin slice of raw apple can be pressed into batter in each cup before turning. Serve with butter and syrup, jam, brown sugar or sugar.

Cheese Sticks

2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 egg yolk
1 cup milk
1/4 pound American cheese (preferably Old English cheddar)
1/4 pound Parmesan

Mix dry ingredients, rub in butter with fingers, add yolk and milk to form soft dough. Roll into ball in hands, put grated cheese on board and work it all into dough with hands. Roll out to 1/2" thickness. Fold in four layers and roll out again. Cut in strips. Put on buttered cookie sheet. Bake at 475, turning so they brown all over, about 8-10 minutes. When done, sprinkle with salt.

Cinnamon Coffee Cake Loaf

2 cups flour
1 1/2 cup sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup oil
2 tsp vanilla
3 Tbsp melted butter

Combine flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt. In separate bowl, combine eggs, buttermilk, oil and vanilla. Stir into dry ingredients, just until smooth.  Pour half of the batter into a greased 9x5x3 loaf pan. In small bowl, combine remaining sugar and cinnamon, stir in melted butter. Drizzle half over batter, cut through with a knife to swirl.  Top with remaining batter.  Drizzle with remaining cinnamon-sugar mixture, swirl with a knife. Bake at 350 for 55-60 or until a toothpick inserted comes out clean.

Cinnamon Ring

1 pkg yeast
1/2 cup warm water
1/2 cup sugar
2 beaten eggs
1 tsp salt
4 Tbsp shortening
5 cups flour (approximately)
1 cup scalded milk

Soften yeast in water and a little of the sugar. Scald milk, add sugar and shortening or add just water instead of milk and add the dry milk (1/4 cup) with the flour. Add enough flour to make thick batter. Beat well. Add egg and shortening.  Beat, then add the rest of the flour.  Knead 5-10 minutes. Place in greased bowl, cover and let rise. Punch dough down and let rest 10 minutes. Form into desired shape and place in oiled pans. Let rise until double. Bake at 350 for 35-40 minutes or until brown.

Cornbread

2 cups Bisquick
2 cubes melted butter
2 eggs, well beaten
1 cup milk
1 cup sugar
3 Tbsp cornmeal

Mix all together. Bake in 9x12 greased pan at 350 for 25-30 minutes.

Daisy's Basic White Bread

4 1/2 cup warm water
3 pkg dry yeast
12 cup white flour
1/3 cup butter-flavored cooking oil
1/3 cup sugar or honey
2 cups dry milk
1 Tbsp salt
3 eggs

Bake at 400 for 15 minutes. Cover top with foil and bake 20-25 minutes.

Cheese bread: Knead 1 cup shredded cheddar cheese to 1 loaf amount of dough.
Cinnamon raisin: 1 cup raisins in 1 loaf amount of dough. Roll out in rectangle. Sprinkle in cinnamon sugar mix.
Oatmeal: Use 2-3 cups oatmeal or oatmeal flour in place of white flour.
Rolls: Bake at 400 for 15-20 minutes.

Daisy's Overnight Rolls

1 cup sugar
1 pkg yeast
1 Tbsp salt
1/2 cup oil
3 eggs, beaten
9-10 cups flour
3 cups warm water

Mix all together to soft dough. Let rise 2 hours. Let rise 3 more times, punching down on each hour, molding into rolls or loaves on last hour. Let rise overnight. Bake at 350 for 20 minutes.

Danish Cheese Squares

Beat together:

6 oz. cream cheese
1/3 cup sugar
1/4 tsp almond extract
3 Tbsp flour
1/2 tsp grated lemon rind

Set aside. On floured board, roll out 1/2 recipe of Easy Puff Pastry into a 12-inch square. Cut into 4-inch square and arrange 1" apart on parchment-paper lined baking sheet. Divide cheese mixture equally and spread on pastry squares to within 1/2 inch of edges. Fold corners to center. Cover lightly with plastic wrap. Chill 30 mins or up to 1 day. Bake in 400 degree oven till golden, 15-20 mins. Cool on wire racks.
Shortly before serving, spoon about 1 Tbsp strawberry or apricot jam over cheese filling over the top.
To re-crisp after freezing, heat 5-10 minutes at 325 on baking sheet.

Deb's Hearty Morning Muffins

2 cups whole wheat flour
1 cup sugar
2 tsp soda
2 tsp cinnamon
Stir together and set aside.

2 cups shredded carrots
1/3 cup chopped dried apricots
1/3 cup semisweet chocolate chips
1 medium ripe mashed banana
2 tsp vanilla
1/3 cup sunflower kernels
1/3 cup flaked coconut
3 eggs
1 cup vegetable oil
2 tsp vanilla

Beat oil, eggs, vanilla and banana.  Add to the rest of second set of ingredients. Stir into dry ingredients, just until moistened. Fill greased or paper-lined muffin tins. Bake 18-22 min. Cool 5 min, remove from pan.

Debby's Bran Muffins

2 cups whole wheat flour
1 1/2 cup wheat bran
1/2 tsp salt
1 1/4 tsp baking soda
3/4 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped apple
1/2 cup each: raisins, chopped nuts or sunflower seeds or granola
1/4 cup apple or orange juice
Scant 2 cups buttermilk or whole milk
1 beaten egg
1/4 cup honey
2 Tbsp oil

Preheat oven to 350. Toss flour, bran, salt, soda, nutmeg and cinnamon together. Stir in apples, raisins, and nuts or seeds.  Pour juice in 2 cup measuring cup and add milk or buttermilk to make 2 cups. Add to egg, honey and oil, stir. Stir in liquid ingredients to dry ingredients. Pour into greased muffin tins, fill about 2/3 full. Bake 25 minutes.
Variation: For lower-fat and lower-sugar muffins, substitute 1/2 cup apple juice concentrate for juice, honey and oil.

Dilly Bread

1 pkg dry yeast with 1/4 cup warm water
1 cup large curd cottage cheese
2 Tbsp sugar
1 Tbsp instant minced onion
1 Tbsp butter
2 tsp dill seed
1 tsp salt
1/4 tsp baking soda
1 egg
2 1/4 - 2 1/2 cups flour

Sprinkle yeast over warm water, let set. Beat cottage cheese until lukewarm, combine in bowl with sugar, onion, butter, dill seed, salt, soda, egg and yeast. Add flour a little at a time to make a stiff batter, beating well after each addition. Cover, let rise until doubled in warm place. Stir down with 25 strokes. Turn into greased casserole dish, let rise again. Bake at 350 for 40-50 min. Cover with foil last 15 minutes of baking to prevent burning.

Dough Enhancer

A teaspoon of vinegar added to any yeast bread recipe helps the yeast work and develops flavor.  Use 1 Tbsp for the dark breads and 1 tsp for the light ones.

Eugenia's Babka

2 lb. warm flour
5 oz. fresh yeast
1 cup warm milk
1 1/2 cup melted butter
1 1/2 cup powdered sugar
1 cup raisins
15 egg yolks
1/2 cup rum
grated rind of 1 lemon
peel of 1 orange (no white. Very fine and cooked till transparent with water and sugar)
1 vanilla bean, cut very fine or 1 Tbsp vanilla

Sift flour. Dissolve yeast with a little sugar. Make well in flour and put in yeast and cover with flour till it starts to work. Add milk and mix. Place yolks, sugar, salt, and vanilla in double boiler, cook until starts to thicken, cool. Add a little at a time to flour, add lemon and orange rind. Work by hand, add warm melted butter and raisins and enough flour to knead for 10 minutes. Cover and let rise. When double, knead again 10 minutes. Butter pans, fill only 1/3 volume full. Cover and let rise again. Brush with yolk and milk. Bake at 325 for 30-40 minutes. May be glazed with sugar and water syrup cooked until spins a thread.

Gladys' Coffee Cake

2 1/2 sticks Nucoa
4 1/4 cups flour
3 1/2 tsp baking powder
1 cup sugar
1/3 cup raisins
1 tsp cardamom
1 cup milk
2 eggs

Bake at 400 for 20 minutes.

Grandma L's Banana All-bran Bread

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 tsp salt
1 cup All-bran
1 1/2 cup mashed banana
1 1/4 cup flour
1/2 tsp soda
2 tsp baking powder
1 tsp vanilla
1/2 cup nuts

Bake one hour at 375, makes one loaf.

Honey Whole Wheat Bread

3-4 cup flour
1/2 cup warm water
3 Tbsp shortening
1 Tbsp salt
2 cups whole wheat flour
2 pkg yeast
1/3 cup honey
1 3/4 cup scalded and cooled milk

Mix honey, salt, shortening, water and 1 cup flour.  Add yeast.  Add 2 cups whole wheat flour and beat well.  Add rest of flour.  Knead 5-10 mins. Let rest 20 mins. Makes 2 loaves or 24 buns. Mold out. Brush oil on top, refrigerate 2-24 hours. Let stand 10 min before baking.  Bake 30-40 minutes at 400.

Individual Brioches

3 1/2 cups unsifted flour
1/3 cup sugar
1 tsp salt
1 pkg Fleischmann's Active Dry Yeast
1/2 cup milk
1/4 cup water
1/2 cup margarine
3 eggs (at room temperature)
1 egg yolk (at room temperature)
1 egg white, slightly beaten
1 Tbsp sugar

Combine 1 cup flour, 1/3 cup sugar, salt and undissolved yeast.  Heat milk, water and margarine to 120-130 degrees.  Add to dry ingredients, beat at medium speed for 2 minutes.  Add eggs, egg yolk and 3/4 cup flour. Beat at high speed for 2 minutes. Stir in enough flour to make a soft dough. Cover, let rise until more than doubled, about 2 hours.
Stir down. Cover tightly, refrigerate overnight.
Punch down, turn onto floured board. Cut off 1/4 of the dough. Form each piece into 24 smooth balls. Place large balls in well-greased muffin pans or 2 1/2 inch brioche pans. Make a deep indentation. Cover; let rise until doubled, about 50 minutes.
Combine egg whites and 1 Tbsp sugar, carefully brush over rolls. Bake at 375 about 15 minutes or until done.

Irene's Oatmeal Maple Bread

3/4 cup boiling water
1 cup hot coffee
1/2 cup maple syrup
1/2 cup sugar
2 tsp salt
2 eggs, unbeaten
1 cup rolled oats
1/3 cup shortening
5 1/2 cup sifted flour, or enough to make soft dough
2 pkg dry yeast
1/4 cup lukewarm water

Combine boiling water, coffee, oats, shortening, salt, sugar, and syrup.  Let cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water. Add to first mixture. Blend in eggs. Add flour, mix until smooth. Add  flour to make a smooth dough.  Place in greased bowl, rise until double. Knead very little. Makes 2 loaves. Rise and bake 1 hour at 350 degrees.

Irish Soda Bread

4 1/4 - 4 1/2 cups whole wheat flour
1/2 tsp soda
2 cups buttermilk
2 Tbsp butter
4 tsp baking powder
1 tsp salt

Heat oven to 350. Grease large cast iron skillet. In large bowl mix 4 cups flour with baking powder, soda, and salt. Add butter and rub it into flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to bowl and stir with wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup more of the flour on a board. Turn out dough and knead lightly, about 1 minute. Shape dough into a smooth round loaf, about 8" in diameter. Put loaf, smooth side up, in prepared pan. Cut a deep cross in it, slicing 3/4 of the way through the dough. Bake 55-60 minutes.

Italian Bread Sticks

1 pkg yeast
2 -2 1/4 cup flour
3/4 cup warm water
2 Tbsp olive oil or cooking oil
1 egg white
1 Tbsp sugar
1 1/2 tsp salt
1 egg yolk

Combine yeast, 1 cup flour, sugar, salt, water, oil and egg yolk. Beat at low speed for 30 seconds, scraping sides constantly. Beat 3 minutes at high speed. By hand, add flour to make soft dough. Knead 5-8 minutes. Place in greased bowl and refrigerate 3-4 hours or overnight. Turn out and divide in 16 parts. Let rest 10 min. Roll each piece to 14 inches and 3/8 inches around. Place 2" apart on ungreased sheet. Add 1 Tbsp water to egg white. Beat until frothy. Brush over ropes. Let rise until double, 45-60 minutes. Brush again with egg white. Sprinkle with coarse salt if desired. Bake at 425, about 10 min.

Jan's Rolls

1/2 cup warm water
2 pkgs dry yeast dissolved in water
stir in 1 1/2 cup lukewarm milk (scalded)
1/2 cup sugar
2 tsp salt
2 eggs
1/2 cup oil
3 cups flour

Mix until smooth, add enough flour to handle easily. Put on lightly floured board. Knead until smooth and elastic. Place in greased bowl and cover and let raise twice.
Shape rolls and fill with pie filling, muffin tins are excellent.

Jody's Italian Bread

4 1/2 - 5 1/2 cups flour
1 Tbsp sugar
1 Tbsp salt
2 pkg yeast
1 Tbsp soft water
1 3/4 cup very warm water (120-130 degrees)
Cornmeal
oil
1 egg white with 1 Tbsp water

Mix 1 1/2 cup flour, sugar, salt, and undissolved yeast. Then add butter. Gradually add tap water. Beat 2 minutes at medium speed. Add 3/4 cup flour. Beat at high speed for 2 minutes. Add flour to stiff dough. Turn out and knead 8-10 minutes. Divide dough in half. Roll out each half to 15x10". Roll tightly and pinch seam to seal. Place on greased cookie sheet sprinkled with cornmeal. Brush with oil. Cover with plastic wrap and place in refrigerator 2-24 hours. When ready to bake, leave at room temperature 10 minutes. Make 3 cuts on top with knife. Bake 425 for 20 minutes. Brush with egg white. Bake 5-10 minutes longer, until brown.

Jody's Sour Cream Coffee Cake

1/2 cup butter
1 tsp vanilla
1 1/2 tsp baking powder
2 cups sugar
6 eggs
1 tsp soda
4 cups flour
1/2 tsp salt
1 pint sour cream

Filling:
1/2 cup brown sugar
1 Tbsp cinnamon
1 cup ground nuts

Alternate layers with four layers of batter and 3 layers of filling. Bake 1 hour at 350.

Joyce Conklin's Rye Bread

4 cups potato water
1 pkg yeast
1 cup white flour
1/4 cup sugar
1 1/2 cups rye flour
1/2 cup whole wheat flour

Let rise, beat down. Rise again, then make stiff dough by adding white flour, 1/4 cup oil and 1 tsp salt. Rise again, knead down. Bake 50 minutes at 375.

Julia's Buttermilk Bread

2 cups buttermilk
1/4 cup sugar
1 Tbsp salt
1/4 cup shortening
1/2 cup warm water
2 pkg yeast
1/2 tsp soda
7-8 cups flour

Combine buttermilk, sugar, salt, and shortening in a saucepan and heat until mixture bubbles. Cool. Soften yeast (combine with warm water) and add to cooled milk mixture. Add soda and 3 cups flour, beat well. Add remaining flour and knead until smooth. Place in greased bowl. Cover and let rise until double. Punch down and shape into two loaves. Let rise until double. Bake at 425 for 25-30 mins.

Julie's Refrigerator-Rise Whole Wheat Bread

5 1/2 - 6 1/2 cups whole wheat flour
1 Tbsp salt
3 Tbsp butter
2 1/2 cups hot water
1/4 cup honey
2 pkgs yeast

In large bowl, mix 2 cups flour, yeast and salt.  Stir in hot water. Beat at low speed 2 minutes, scraping sides of bowl. Add butter, honey, and 1 cup more flour. Beat 2 minutes at medium speed until thick and elastic with spoon. Add enough remaining flour to make soft dough. Knead 5 minutes, adding only enough flour to make a soft dough and not stick. Cover dough and let stand 20 minutes. Grease 2 pans. Knead dough briefly. Divide in half and shape into loaves. Place in pans. Brush 2 pieces of plastic wrap with oil and loosely cover loaves. Refrigerate from 2-4 hours. Before baking, puncture any surface bubbles. Place in an unheated oven, turn on oven to 350. Bake 40-60 minutes.

Lemon Bread

1 cup sugar
6 Tbsp shortening
rind of 1 lemon
2 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
1/2 cup chopped nuts
1/4 cup sugar
juice of 1 lemon

Cream sugar and shortening, add lemon rind.  Beat in eggs. Sift flour, salt and baking powder together, and add alternately with milk, beginning and ending with flour. Stir in nuts. Pour into greased loaf pan and bake at 325 for 45 minutes. Dissolve 1/4 cup sugar in lemon juice and pour over hot bread. Allow to cool in pan. When cold, slice and serve with sweet butter.

Lettuce Bread

1 cup iceberg lettuce, finely chopped
1 cup sugar
1/2 cup corn oil
1 1/2 cup flour
1/2 tsp slat
1/8 tsp ground ginger
2 eggs
1 tsp lemon juice
2 tsp baking powder
1/2 tsp soda

Beat oil and sugar until well mixed. Add eggs, lemon juice and mix well.  Add flour, baking powder, soda, salt, and ginger. Add lettuce and place in greased and floured bread pan. Bake at 350 for 55 min or until toothpick comes out dry. Invert on wire rack and cool.

Lemon Tea Bread

1 cup sugar
6 Tbsp shortening
grated rind of 1 lemon
2 eggs
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
juice of one lemon
1/2 cup sugar

Cream sugar, shortening, lemon rind and eggs.  Sift flour with baking powder and salt.  Add dry ingredients alternately with milk to creamed mixture.  Bake one hour at 325.  Mix lemon juice and sugar. Pour over bread immediately on removing from the oven. Cool in bread pan.

Linda's Overnight Cinnamon Rolls

1 pkg yeast
4 cups warm water
1 Tbsp salt
1 Tbsp sugar
4 cups flour
3 eggs
1 cup shortening
1 cup sugar
6 cups flour

Mix first five ingredients and let set two hours.
Add last four ingredients and mix to soft dough. Refrigerate overnight or up to 2 weeks. Shape into rolls and let set out overnight. Takes 5-7 hours to raise.

Boil the following until sugar dissolves:
1 stick butter
1 cup water
1 cup brown sugar
1 Tbsp white sugar
Put in pan and place rolls on top.

Bake 25-30 minutes at 350. Let set one minute and turn out.

Mashed Potato Cinnamon Rolls

1 pkg yeast
1/4 cup warm water

Dissolve yeast into water.  Let set.

4 eggs, beaten
1 cup sugar

Mix well.  Add the following:

1 cup warm mashed potatoes
1 tsp salt
1 cup butter or Crisco
1 cup warm potato water

Mix well.  Add 1 cup flour and heat.  The add softened yeast and heat.  Add enough flour to make a stiff dough about 4-4.5 cups. Put on floured board and knead.  Put in greased bowl and let set in warm place, covered, until double. Beat down, let rise and beat down 2 more times.  Roll out on floured board. Spread with softened butter. Sprinkle with:

1 cup sugar
2 tsp cinnamon

Put on bottom of pans.  Let rise and bake at 325 for 15-20 minutes.

Midge's Butterhorn Scones

1 cup scalded milk (or 1/2 cup dry milk and 1 cup water)
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 pkg yeast
3 beaten eggs
4 1/2 cups flour

Dissolve yeast in water. Add shortening and dry ingredients and egg. Knead. Let rise double. Mold out. Bake at 400 for 15 minutes.

Mile High Biscuits:

3 cups sifted flour

4 1/2 tsp baking powder

3/4 tsp cream of tartar

2 1/2 Tbsp sugar

1 tsp salt

1 egg

1 cup milk

3/4 cup shortening

Sift dry ingredients. Cut in shortening. Beat in egg and add milk. Mix in dry ingredients until dough holds together. Turn onto floured board and knead lightly and roll 1" thick. Cut and place on baking sheet. Bake 10-12 mins.

Minute Bran Muffins

2 1/2 cup sugar
1 heaping cup shortening (1 cup plus 3 Tbsp)
4 eggs
4 cups buttermilk
2 cups Nabisco 100% Bran
2 cups boiling water
4 cups Kelloggs Bran Buds
6 cups flour
5 tsp soda
2 tsp salt

Pour boiling water over 100% bran, let stand. Cream sugar, shortening and eggs well, add buttermilk and blend.  Add bran, water mixture and bran buds.  Sift in soda, salt and flour and mix thoroughly.  Fill tins 1/2 full. Bake at 400 for 16-19 mins.  Tops firm to touch.

Oatmeal Bread

2 cups boiling water
1/4 cup molasses
1/4 cup honey
2 Tbsp shortening
1 cup rolled oats

Mix water, molasses, honey and shortening. Pour over oats. Let stand until lukewarm.
Add:
a little bit of flour
1 pkg yeast
1/2 cup warm water
Let rise about 45 minutes. Add 2 "dessert spoonfuls" salt and flour to knead. Let rise until double. Make into 2 loaves. Let rise again until double. Bake at 400 for 45 minutes.

Orange Raisin Loaf

1/2 cup orange juice
2 Tbsp grated orange rind
1/2 cup boiling water
3/4 cup raisins
1 cup sugar
1 tsp baking soda
2 Tbsp butter
2 tsp vanilla
1 egg, well-beaten
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pecans, chopped

Place orange juice, rind, boiling water and raisins in a bowl. Add sugar, soda, shortening, vanilla and egg and mix well.  Mix together flour, baking powder, salt and nuts.  Add to orange juice mixture and beat until smooth. Bake in a well-greased loaf pan at 350 for 55-60 minutes.

Pecan Rolls

1/2 cup milk
3/4 cup butter
1/2 cup sugar
1 cake fresh yeast
2 beaten eggs
1 1/4 cup sour cream
1 1/2 tsp salt
5 1/2 cup sifted flour
1 cup brown sugar
1/2 cup chopped nuts

Combine scalded milk, butter and sugar. Cool to lukewarm. Add softened yeast. Add eggs, salt, flour and 1 cup sour cream. Mix well. Let rise until double. Punch down and refrigerate overnight. Let dough come to room temperature. Roll out top with 1/4 cup sour cream, brown sugar and nuts. Line each muffin tin with 1 tsp butter, 1 tsp brown sugar and nuts. Bake at 375 for 20-30 minutes.

Popovers

1 cup sifted flour
1/2 tsp salt
3 eggs, lightly beaten
1 cup milk
2 Tbsp melted butter

Combine flour and salt. Beat all ingredients together until smooth. Butter a popover pan or muffin tin and heat until sizzling hot.  Fill cups half full with batter at bake at 450 for 15 minutes. Reduce oven to 350 and bake for 20 minutes more until brown and crisp.

Prize-Winning Whole Wheat

2 cups warm water
1 pkg or 2 1/2 tsp dry yeast
4 Tbsp brown sugar, honey or molasses
2 Tbsp oil
2 tsp salt
6 cups flour (4 cups whole wheat, 1/2 cup gluten flour, 1/2 cup soy flour, 1/2 cup bran flakes, 1/4 cup wheat germ, 1/4 cup cracked wheat or 7 grain cereal)

Dissolve yeast in warm water with small amount of sugar. Measure flour into a large bowl. Add rest of sugar, oil and salt. Add yeast mixture and mix well. Knead until smooth, 5-8 minutes. Cover with plastic wrap, and let rise until double in bulk. Punch down and let rise again. Form into 2 loaves and put into greased pans. Let rise 30 minutes.
Bake at 375 for 10 minutes, reduce oven to 350 and bake 30 minutes more. Turn out on racks to cool.

Soft Pretzels

4 tsp yeast
1 1/2 cup lukewarm water
1/2 tsp salt
4 cups occident flour
1/2 cup brown sugar
1 Tbsp vanilla

Dissolve yeast in water. Mix dough, like bread. Let rise 15 minutes. Put in pretzel forms, then dip in 2 tsp soda and 1/2 cup water.

Sour Cream Dough

1 1/2 cup flour
1/4 tsp salt
1 1/2 sticks butter, cold and unsalted
1/2 cup sour cream

Combine flour and salt in food processor and pulse several times. Cut the butter into 15-20 pieces and add to flour. Pulse about 20 times in all, to reduce mixture to a fine powder. Don't over-process and make paste. Add sour cream and pulse 5-6 times until forms a ball. Don't overprocess. Remove dough to a floured surface and press into a 6" square. Wrap in plastic wrap and refrigerate. Store up to 2 days.

Sopapillas

4 cups flour
2 tsp baking powder
1 tsp salt
4 Tbsp shortening
1 1/2 cups warm water

Combine dry ingredients in mixing bowl and cut in shortening. Make a well in center of dry ingredients, add water and work in dough. Knead until smooth, cover and set aside 20 minutes. Deep-fat fry after cutting roll 1/4" thick.

Spoon Bread

1 cup enriched cornmeal
1 tsp salt
1 1/2 cups scalded milk
4 egg yolks
1 cup cold milk
2 Tbsp butter
4 egg whites, beaten stiff

Combine cornmeal, salt and cold milk. Add to scalded milk, stirring constantly. Cook until thick, about 5 minutes, stirring frequently, remove from heat and stir in butter.  Beat egg yolks until thick and lemon-colored. Stir a small amount of mixture into egg yolks. Add egg mixture to corn meal, fold in beaten egg whites, pour into 1 1/2 quart baking dish. Bake uncovered at 350 for 50 minutes.

Swedish Coffee Twists

1 pkg yeast
1/4 cup warm water
1 cup buttermilk
6 Tbsp butter
3 Tbsp sugar
1 tsp salt
1 egg, beaten slightly
1/4 tsp soda
About 3 3/4 cup unsifted flour

Dissolve yeast. Over medium heat, bring buttermilk just to boiling. Put 4 Tbsp butter, sugar and salt in bowl, add buttermilk and cool. Blend in yeast and egg. Stir in soda, then gradually most of flour, knead until smooth. Invert bowl over dough for 15 minutes. Roll out to 12 x 20. Melt 2 Tbsp butter and brush over rectangle. Sprinkle cinnamon and sugar (recipe below). Fold lengthwise over 1/2 of dough. Press edges together. Cut in 26 strips, 3/4" wide. Twist twice, place 1" apart on buttered sheet. Let rise, about 45 minutes. Bake at 375 for 2o minutes. Brush with sugar glaze (recipe below).
Cinnamon Filling:
1/4 cup brown sugar
1/2 tsp cinnamon
Sugar Glaze:
1 1/2 cup powdered sugar
1 Tbsp melted butter
2 Tbsp hot water
Mix all together.

Swedish Horns

4 cups flour
1/2 tsp salt
1 1/4 cups shortening
2 oz. cake yeast
3 egg yolks
1 tsp vanilla
1 cup sour cream
3 egg whites, beaten stiff
1 cup sugar
1 cup finely chopped pecans
1 tsp vanilla

Combine flour, salt, and shortening as for pie dough.  Add crumbled yeast.  Add egg yolks, vanilla and sour cream.  Knead until smooth.  Divide until six balls of dough.  Roll each ball into a circle (as thin as possible) on board sprinkled with powdered sugar. Spread circle of dough with mixture made by combining egg whites, sugar, nuts and vanilla. Cut dough into pie shaped pieces and roll toward center like butter horns. Bake 20-30 minutes at 350. If desired, frost with confectioners icing while warm.

Twists

1/3 cup shortening or Mazola oil
1 1/2 tsp salt
1 tsp vanilla
3 cups sifted flour
3 eggs
3 Tbsp sugar
1/2 cup scalded milk
2 cakes yeast, crumbled OR
2 pkg dry yeast, dissolved in 1/4 cup water
3/4 cup chopped nuts
1/2 cup sugar
1 tsp cinnamon

Combine shortening, sugar, salt, vanilla and milk (If dry yeast is used, decrease milk to 1/4 cup), add yeast. Mix well, blend in 1 1/2 cup flour and beat until smooth. Cover and let rise 15 minutes. Add eggs one at a time, heating after each addition. Blend in remaining flour and mix thoroughly (Dough will be quite soft). Set covered dough in warm place about 1/2 hour. Combine nuts, sugar and cinnamon.  Divide dough in small pieces in small pieces with a fork. Roll each piece to about 8" in length. Twist into desired shapes. Place on greased baking sheet. Let stand 5 minutes. Bake at 350 for 12-15 minutes.

Whole Grain Molasses Bread

4 3/4 - 5 cups white flour
2 pkg yeast
3 cups warm water
1/3 cups light molasses
5 tsp salt
5 cups whole wheat flour
1 beaten egg
1/3 cup oil
poppy or sesame seeds

In large bowl, combine 4 cups white flour and yeast. Mix water, molasses, oil and salt. Add to dry mixture in bowl, beat at low speed for 30 seconds, scraping sides of bowl. By hand, stir in whole wheat flour and enough of the remaining white flour to make a moderately stiff dough. Knead 8-10 minutes. Place in greased bowl. Cover and let rise 50-60 minutes or double in size. Punch down and divide into 3 parts. Shape into loaves. Cover and let rise about 40-50 mins or until nearly double. Brush tops of loaves with egg white. Sprinkle with seeds. Bake at 375 for 40-45 mins.

Zucchini Nut Muffins

3 cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
4 eggs
1 cup oil
2 cups grated, unpeeled zucchini
1 tsp vanilla
1 cup chopped nuts
1/2 cup golden raisins

Sift dry ingredients.  Combine sugar and eggs and beat 2 minutes.  Add oil and heat 2-3 minutes. Add zucchini, vanilla, nuts and raisins. Fold in dry ingredients, do not overmix. Bake at 350 for 25 minutes or until lightly brown. Let stand 10 minutes.

Breakfast:

Crepes (Julia Child)

1 cup flour
2/3 cup water
2/3 cup milk
3 large eggs
3 Tbsp melted butter
1/4 tsp salt

Allow 3-4 mins to dry before stacking.

Leslie's Waffles

4 1/2 tsp soda, dissolved in 6 cups buttermilk
1 1/2 cups sugar
9 beaten egg yolks
1 1/2 cups melted butter
1 1/2 pint sour cream
6 cups flour
1 tsp salt
3 tsp crushed cardamom
9 egg whites, beaten stiff

Mix everything but egg whites until it becomes a heavy gravy.  Add egg whites. Cook as regular waffles.
Strawberry-Cream Topping:
6-7 cups fresh strawberries, sliced
2/3 cup sugar
2 cups cottage cheese
2 cups sour cream
1 cup powdered sugar

In blender, whip cheese, sour cream and powdered sugar.  Stir in strawberries and granulated sugar.

Manuel's Pancakes

4 eggs, separated
1 pint sour cream
1 cup flour
1 Tbsp baking powder
3 Tbsp sugar
vanilla

Beat egg yolks with sugar and vanilla. Add cream. Add egg whites, stiffly beaten.  Combine flour and baking powder, then add to mixture. Cook on hot griddle.

Pancakes

1 1/2 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 eggs
3 Tbsp melted butter

Sift flour with baking powder and salt.  Beat eggs, add milk and melted butter.  Combine the two mixtures.  Cook on well greased griddle.

Pecan Breakfast Bread

2 (8 oz) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 Tbsp butter, softened
1/2 cup sugar
1-2 tsp cinnamon
1/4 cup chopped pecans
Topping:
1/4 cup powdered sugar
2 Tbsp honey
2 Tbsp butter
1 tsp vanilla
1/4 cup pecan halves

Heat oven to 375. Grease 9x5 loaf pan. Separate crescent dough into 16 triangles. Spread each triangle with softened butter. Combine sugar, cinnamon and pecans; sprinkle over triangles. Roll up each triangle; start at shortest side and roll to opposite point.
Place rolls point-side down in prepared pan forming two layers of eight rolls each. Bake at 35-40 minutes or until golden brown. Remove from pan immediately. In small saucepan, combine all topping ingredients except pecans. Bring to a boil, stirring constantly. Stir in pecans. Cool slightly, drizzle over loaf.
Serve warm. One loaf equals 6-8 servings. To reheat, wrap in foil. Heat at 350 for 15-20 minutes.

Raised Whole Wheat Waffles

1/2 cup warm water
3 Tbsp dry yeast
1 tsp sugar
2 cups whole wheat flour
2 cups warm milk
1/4 cup melted butter
1/8 tsp salt
2 eggs, lightly beaten

Dissolve sugar and yeast into warm water. Let stand 5 minutes. Add milk, oil and salt. Beat in flour and eggs, do not overbeat. Set aside until mixture begins to rise, about 15 minutes. Cook in hot waffle iron.

Sourdough Pancakes

Starter:
1/2 cake or package yeast
1/2 cup flour
2 Tbsp sugar
lukewarm water to make thin batter

Let this stand, lightly covered, at room temperature for 4-5 days until it smells like vinegar. Keep this in large china, pottery or enamel pitcher or jug or bowl, lightly covered, (plastic cap or similar).
Night before using:
Into starter mix, add 2 cups flour (part whole wheat, cornmeal, bran or anything similar) and water to make batter thickness desired.
In the morning:
In another bowl, beat together 1 egg, 2 Tbsp molasses, 1/2 tsp salt. Into this, pour the batter, always leaving about 1 cup of starter in original bowl or jug.
When griddle is hot; fold gently 1/2 tsp soda dissolved in a little water. Batter will puff up and be about like whipped cream. Bake immediately on very hot griddle greased with bacon fat.
If you don't want pancakes every other day or so, put starter in the refrigerator. It will keep well.  Take out a few hours before mixing to stand overnight.

Susie's Oatmeal Pancakes

(better if made the night before)

2 cups milk
2 eggs
3/4 cups flour
2 1/2 tsp baking powder
1 1/2 cup uncooked oats
2 Tbsp sugar
1 tsp salt
1/3 cup salad oil

Pour milk over oats, let stand 2 minutes. Preheat skillet.  With wire whisk, beat in oil and remaining ingredients. Mixture should be very thin. Pour 1/4 cup batter on griddle.
Spicy cakes: Add 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves. Top with hot applesauce.
Puree 2 peaches with 2 Tbsp sugar in blender with little lemon juice. Heat. Can also cut down on liquid and add some peach puree.

Waffles

1/2 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp brown sugar
2 Tbsp oil
2 eggs
1 cup (plus) soy milk

Press into griddle. Serve with syrup and varied toppings.

Waffles

1 3/4 cup flour
1 Tbsp baking powder
1 1/2 cup milk
1/2 tsp salt
1/2 cup wheat germ
1/2 cup sunflower seeds
1/2 cup chopped pumpkin seeds
3 eggs, separated
1/4 cup sunflower oil

Sift flour, salt and baking powder. Add wheat germ. Combine yolks and oil and beat well. Add milk. Add to flour mixture. Add seeds.  Beat egg whites until stiff. Fold into batter. Serve with honey.

Yummy Breakfast Bread

2 cups buttermilk
1/2 cup honey
1/4 cup molasses
2 tsp soda
1 tsp salt
1 1/2 cup whole wheat flour
1/2 cup wheat germ
1 cup white flour
1/4 - 1/2 cup sunflower seeds

Preheat oven to 400. Mix buttermilk, honey, molasses, soda and salt together. In separate bowl, combine whole wheat flour, wheat germ, and white flour. Add to buttermilk mix. Stir in seeds, and pour into bread loaf pan or 2 small bread loaf pans. Turn oven back to 350, bake one hour for larger loaf and 45 minutes in smaller loaves.

Candy:

Ardis' Fudge

1 pound sweet chocolate
1 pint marshmallow creme
2 pkg chocolate chips
Chopped nuts

4 1/2 cups sugar
1 large can milk
1/3 cube butter

Mix chocolate, marshmallow creme and chips and set aside.
Cook sugar and milk to a rolling boil, and boil 4 minutes. Pour over first mixture and stir.  Lastly add nuts and butter.

Baked Carmel Corn

Pop 6 quarts popcorn
Melt: 1 cup butter
Add:
2 cups brown sugar
1/2 cup white syrup (Karo)
Cook to boiling, stir constantly. Boil 5 minutes without stirring. Remove from heat.
Add:
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda

Pour over popcorn, mixing well. Pour into 2 greased shallow baking pans and bake 1 hour at 250 degrees. Remove and cool, break into pieces.

Butter Scotch

2 cups syrup
1 cup sugar
1/2 cup butter

Boil until it will harden in cold water.

Butterscotch Squares

1/4 cup butter
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/4 cup nuts

Cook butter and sugar together until smooth and well-blended. Cool to lukewarm. Add egg, unbeaten, and beat well. Add flour to baking powder. Add vanilla and nuts. Bake at 350 in an 8" square pan. Cut into squares.

Butter Toffee

1 cup sugar
1/4 cup water
1 1/2 cup chopped nuts
1/2 tsp salt
1/2 cup butter
1 large pkg chocolate chips

Combine sugar, salt, water and butter. Cook to 285 degrees. Add 1/2 cup chopped nuts. Pour onto well-greased cookie sheet. Cool. Melt chocolate chips over hot water or in double boiler. Spread half of chocolate chips over top of toffee. Sprinkle 1/2 cup nuts. Cool. Turn toffee and spread with chocolate chips as before. Add nuts. Cool and break in pieces.

Candied Orange Peel

4-5 large thick-skinned oranges
6 cups cold water
6 (more) cups cold water
1 1/2 cups sugar
1/2 cup honey

Rinse and dry fruit. Score peel into quarters and remove from flesh. Cut into uniform strips and 1/4 - 3/8 inch wide. Slice away some of the white pith from the inner side of each strip. You will have about 3 cups of strips.
In a large saucepan, combine strips of peel with 6 cups cold water. Heat to boiling, boil 10 minutes. Drain peel, discarding water. Return peel to saucepan. Add 6 cups fresh cold water; repeat.
While peel drains from the second boiling, measure sugar, honey and boiling water into a saucepan. Heat to boiling and boil for 1 minute. Add peel and briskly simmer for 30-40 minutes, stirring frequently, until tender and somewhat glazed.
Drain candied peel well and toss with 1/2 cup sugar to coat well.
Spread pieces on waxed paper to dry. Store in tightly covered container.

Caramel Chew Bars

1/2 cup brown sugar
1/2 cup butter
1 cup flour
Bake 10 minutes in a 9" size pan.

Beat well:
2 eggs
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp vanilla
2 Tbsp flour
1/2 tsp salt
1 tsp baking powder
1 cup coconut
1/2 cup nuts - optional

Bake at 350 for 25 minutes.

Deb's Fudge

12 oz. pkg chocolate chips
1 can Borden's sweetened condensed milk
Nuts, if desired

Melt in microwave, stir occasionally until melted. Add nuts and pour into buttered pan.

English Toffee

1/2 cup butter (1 stick)
1 cup sugar
1/4 cup sugar
3 oz. semisweet chocolate pieces
Finely chopped nuts

Combine in heavy saucepan and cook over moderate heat until soft crack stage. Quickly pour onto greased pan. Cool until hard. Melt chocolate and pour over candy. Sprinkle with nuts. When chocolate has hardened, break apart to make bite-sized pieces.

English Toffee Squares

1 cup shortening
1 tsp vanilla
1 cup brown sugar
1/2 tsp salt
1 egg
2 cups flour

Mix well and spread as thin as possible in a well greased pan. Bake 15-20 minutes in a 350-degree oven. Make an icing of powdered sugar, cocoa and cream. Spread on above while hot and sprinkle with nuts. Another topping:
Beat:
2 eggs
1/2 cup coconut
1 1/2 cup brown sugar
1 cup nuts
2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Use same batter and bake about 12 minutes. Then put this mixture over all and bake 25 minutes. When done put on icing while hot, made of powdered sugar and lemon juice.

Honey Taffy

2 cups honey
1/2 cup sugar
1/4 tsp soda
2 Tbsp vinegar

Boil together to crack stage. Cool in buttered pan. Pull. Cut and wrap in waxed paper.

Indian Candy

1 lb. dried apricots
1 lb. pitted dates
1 pkg or 12 oz. flake coconut
1 can Eagle Brand milk

Grind the 2 fruits and mix with milk and coconut and set in refrigerator overnight. Roll into balls and roll in powdered sugar. Will keep on pantry shelf.

Linda's Peanut Brittle

2 cups sugar
1 cup water
1 cup white syrup (Karo)
2 Tbsp butter
2 cups raw peanuts
1 tsp vanilla
2 tsp baking soda

Boil sugar, water and syrup until 230 degrees.  Stir in butter and peanuts until 296 degrees.  Remove from heat and add vanilla and soda.  Pour quickly onto greased cookie sheets. Break into pieces.

Snow Balls

1 cup soft butter
1/2 cup powdered sugar
2 1/4 cup flour
1/4 tsp salt
1 Tbsp lemon zest
1 cup walnuts, chopped fine

Roll in powdered sugar.  Bake at 400 for about 10 minutes. Makes 3 1/2 dozen.

Sugar Plum Drops

1/2 cup each raisins, dates, dried apricots
3/4 cup dried cranberries
3/4 cup pecans
1 cup blanched almonds
1/4 cup strained orange juice
1/2 cup powdered sugar

Place fruit and nuts in food chopper. Add orange juice and pulse until mixture sticks together. Roll into 1" balls, roll in sugar and refrigerate.

Chicken/Turkey:

Autumn Chicken

4 boneless skinless chicken breasts
3 Tbsp flour
1/8 tsp pepper
dash of salt
1 Tbsp olive oil
2 pears, cored and cut into 1/4-inch wedges
2 medium green onions, finely chopped
1/2 tsp minced garlic
3/4 cup apple juice
1/4 cup dried cranberries
1 tsp dried thyme
pepper to taste

Combine the flour, salt and pepper in a shallow dish. Place each chicken breast between plastic wrap and flatten to 1/2-inch thickness using a rolling pin or meat mallet. Lightly dredge chicken in the flour and set aside.
Spray a nonstick skillet with cooking spray and heat over med-high heat until hot. Add the chicken breasts and cook about 2 minutes on each side or just until browned. Remove the chicken and keep warm.
Add the olive oil to the nonstick skillet and heat until hot. Add the pears, green onion and garlic and cook for about 2 minutes or until pears are still slightly tender. Reduce the heat to medium and add the remaining ingredients, including the chicken. Cover and cook for about 8 minutes or until the chicken breasts are no longer pink in the center. Spoon pear mixture over chicken breasts and serve.

Cheese Crunched Cornish Hens

2 hens
1/4 cup garlic flavored sour cream dip
1 cup crushed cheese crackers (about 20)
1/4 tsp crushed thyme
pepper

Coat hens with dip, roll in crumbs and seasonings. Place in a 350 degree oven for 45-60 minutes.

Chicken and Broccoli

10 oz. refrigerated flaky biscuits
2/3 cup (3 oz.) shredded cheddar or American cheese
2/3 cup crispy rice cereal
2 Tbsp butter
2 cup cooked cubed chicken
10 3/4 can condensed cream or chicken or mushroom soup
10 oz. pkg (2 cups) frozen chopped broccoli, cooked and well-drained
1/3 cup slivered or sliced almonds
Cheese sauce, if desired

Heat oven to 375. Separate biscuit dough into 10 biscuits. Place each biscuit in ungreased muffin cup. Press dough to cover bottom and sides, forming 1/4 inch rim. Spoon about 1 Tbsp cheese, then cereal into each cup, dot each with butter. Combine chicken, soup and broccoli. Spoon about 1/3 cup over cereal. Sprinkle with almonds. Bake at 375 for 20-25 minutes or until biscuit cups are deep golden brown. Serve with cheese sauce if desired. Makes 10 pot pies.
To make ahead, prepare cover and refrigerate up to 2 hours. Bake as directed. To reheat, wrap loosely in foil. Heat at 375 for 18-20 minutes.

Chicken and Rice with Curry

Cut a large roasting chicken into serving pieces. Brown in a little oil or fat. Put in a serving casserole. Brown one chopped onion and 1 crushed garlic in pan. Add a little curry powder, thyme, bay leaf, salt, pepper, a little cognac, and a little water or chicken broth. (About 2 cups liquid, depending on how much rice you want to use) Boil 2 minutes and pour over chicken. Steam slowly 1/2 hour.
Meanwhile, boil rice 15 minutes (no more) without stirring in a large pot of salted water. Drain, pour cold water over and drain. Peel rice in bottom of serving casserole, arranging chicken over top and cook slowly 10 minutes.
Can be made ahead, up to last 10 minutes of cooking. In this case, heat no more than 20 minutes in 350-375 oven.

Chicken Breast Fillets with Spinach and Tomato

3 whole boneless chicken breasts
1 - 10 oz. pkg frozen spinach
1 Tbsp finely chopped garlic
2 cup canned tomato (cut up)
1 Tbsp vegetable oil
salt/pepper
3 Tbsp olive oil
3 Tbsp butter

Remove each tender from chicken breast. Cut each breast lengthwise into 3 fillets and slice fillets horizontally to yield 6 pieces from each breast. Thaw and cook spinach in 1/2 cup water with salt. Put in chopped garlic and olive oil and sauté over medium heat. When garlic sizzles, add tomatoes. Cook until tomatoes have reduced, so they are no longer watery and have separated from the oil, about 15 minutes.
Add cooked spinach and stir for a couple minutes. Put aside. Heat vegetable oil and butter over medium heat. Briefly saute chicken breasts. They will be cooked in a couple of minutes. Sprinkle with salt and pepper. Reheat tomatoes and spinach and add cooked chicken. Toss chicken until well coated with sauce. Turn off heat.

Chicken Coq au Vin

1 chicken
8 oz. butter
3 oz. lean pork or blanched bacon
1 dozen small white onions
6 oz. mushrooms
salt and pepper

Saute onions and pork in 1/2 of butter and add chicken and brown. Remove chicken to baking dish. In chicken skillet, add garlic, wine, broth and mushrooms.

1 clove garlic, smashed
10 oz. red Burgundy wine
8 oz. chicken broth
2 Tbsp flour
4 Tbsp butter

Make a roux of flour and butter. Add spices and pour liquid over chicken.
Add 1/4 tsp each of cinnamon, cloves, nutmeg and sage. Sprinkle parsley and add a dash of curry.
Simmer 45-60 minutes in low to moderate oven.

Chicken Kiev

1/2 cup celery, diced
1/2 cup green onion, chopped
3 cans crab meat
2 pkgs frozen shrimp
cream cheese
bread crumbs

6 chicken breasts
1/2 cup onion
3 Tbsp wine
1/2 cup stuffing mix
1/2 tsp paprika
1/2 cup celery
3 Tbsp butter
1 can crab
2 Tbsp flour

Pound chicken to flatten, salt and pepper. Add stuffing. Roll up inside chicken breasts. Drizzle with butter. Bake at 375 for 1 hour. Pour wine over chicken during baking.

Chicken Marengo

3 lb. chicken parts
3 Tbsp shortening
1 can golden mushroom soup
1 can tomato soup
1 clove garlic, minced
1 lb (about 16) small whole white onions

In large skillet, brown chicken, pour off fat. Stir in remaining ingredients. Cover and cook over low heat about 45 minutes. Stir occasionally. Uncover and cook until desired consistency.

Chicken Palisee

Brown chicken in melted butter. Remove chicken. Saute 1 onion and diced green pepper. Quarter canned tomatoes. Pour juice of tomatoes over onion, green pepper, and tomatoes. Place chicken on top. Cover and cook 1/2 hour for 350. Place slices of mozzarella cheese on top of chicken and cover long enough for cheese to melt. Sprinkle with chopped parsley and serve.

Chicken Rolls

3/4 lb. shrimp, shelled and de-veined
3 whole chicken breasts, skinned, halved and boned
3/4 cup butter
1/4 cup chopped green onion
salt
1 1/2 cup regular long-grained rice
salad oil
1 1/4 tsp baking powder
1 Tbsp minced parsley
1 cup flour
3/4 cup water

Pound chicken halves to 1/4" thick. Combine shrimp, butter, onion and salt. Spoon onto center of breast.

Chicken Thighs

1/3 cup honey
1 Tbsp lemon juice
1 tsp Worcestershire sauce
2 Tbsp Dijon mustard
6 chicken thighs

Marinate chicken thighs in rest of ingredients. Bake uncovered for 30 minutes at 400 degrees. Baste every 10 minutes.

Chicken with Artichokes and Mushrooms

3 chicken breasts, halved
1 pkg artichoke hearts (frozen)
1/2 lb sliced mushrooms
1 cup dry Vermouth

Place chicken in a buttered shallow baking dish. Fill spaces with unthawed artichoke hearts and mushrooms, add vermouth.
Bake at 350, about 1 hour or until chicken is tender. About halfway through, sprinkle generously with paprika for better browning.

Chicken with Garlic

3 lb. frozen chicken, cut into 6 pieces (or 4 legs or thighs)
20 large, firm garlic cloves, peeled
2 cups chicken or veal stock (or canned chicken broth)
salt and pepper
2 Tbsp butter plus a few drops of oil
1/2 cup dry white wine
1 lemon, peeled, thinly sliced and seeded
2 Tbsp flour

Season chicken and brown both sides in the fat. Peel garlic and simmer 20-30 minutes covered in stock. Place chicken in serving casserole with a cover. Strain garlic from stock and sprinkle over chicken, keeping cloves intact. Distribute lemon slices over all. Pour some of the fat from the pan, add flour and brown briefly, add wine to deglaze pan, stirring. Add stock and simmer about 10 minutes. Paste and pour over chicken. Cook in oven 35-45 minutes at 350-375. Serve with rice or noodles.

Chicken with Rice

Chicken breasts; boned, tendon removed, skinned and flattened
3 Tbsp butter
1 cup celery, carrots and onions diced
salt and pepper
lemon juice

Rice:
1 1/4 cup rice
2 1/2 cups water or chicken broth

Chop some onion, cook in butter until tender. Add rice 2-3 minutes until it looks milky again. Add 1 1/4 cups chicken broth, 1 1/4 cup water, bay leaf wrapped in parsley and tied with white string. Simmer after tasting for seasoning (crushed clove garlic optional). Simmer covered for 18 minutes, stirring occasionally.

Cranberry Chicken

4 chicken breasts
1 pkg dry onion soup mix
1 can whole cranberries (do not drain)
1 - 8 oz. bottle Kraft Catalina French dressing

Mix all together and pour over chicken. Cover and bake for 45 minutes. Great with rice.

Honey Baked Chicken

8 pieces of chicken
2 eggs
1/4 cup bread crumbs
2 Tbsp cold water
1 tsp salt
1/3 cup honey

Dry chicken. Beat the eggs with the water. Add crumbs and salt. (Mixture should be like gravy) Coat chicken on both sides with honey.  Then dip in egg mixture, coating well.  Place on shallow baking dish and bake for one hour at 325 or until done.

Kashmir Chicken

8 chicken breasts
2 large onions
4 cloves garlic
1/4 tsp cayenne
1/4 tsp cumin
1/2 tsp turmeric
1/2 inch ginger root
1 or 2 green chili, chopped fine

Brown chicken and set aside. Lightly brown onions. Put chicken back into skillet with ingredients cooked to a light brown, add chopped tomato and water to cover. Simmer until chicken is done. Take out chicken and let sauce cool slightly. To sauce add:
1 tsp cardamom pd
1/2 tsp nutmeg
4 Tbsp brown sugar
sour cream or yogurt
(Take care not to boil as cream will curdle)

Place chicken in sauce again and put in slow oven to keep warm. Serve with cooked rice - chop onions in butter, add cinnamon, cloves, garlic, cardamom. Cook and top with cashew nuts and softened raisins.

Lemon Chicken

2 Tbsp clarified butter
4 Tbsp white wine
pinch of chopped shallot
1 Tbsp capers
1 1/2 tsp lemon juice
1/4 cup chicken stock
5-6 pieces of chicken

Flour chicken and brown in butter. Add wine, shallots, capers and lemon juice. Reduce liquid by half. Place on cooked linguine.

Linda's Chicken

Melt 1/2 lb butter. Roll chicken in flour, salt and pepper. Coat chicken and roll in butter. Put in baking dish, sprinkle with paprika. Bake 1 hour, 15 minutes at 325. Remove chicken and drippings. Add 1 Tbsp flour, 1/4 tsp salt, dash pepper, paprika and sour cream (mixed together). Bring to a boil and pour over chicken.

Maribeth's Famous and Easy Chicken

6 boneless, skinless chicken breasts
1 cup plain yogurt or sour cream
Progresso-seasoned Italian breadcrumbs
1 stick butter
chopped parsley

Marinate chicken overnight (or at least an hour or two) in yogurt or sour cream. Put breadcrumbs on a plate and coat breasts thickly, using all the sour cream.
Melt butter and put half in casserole. Fold breasts in thirds with seam-side down and pour the rest of butter over.
Bake at 350 or 325 (do not overcook) for 30 minutes. Sprinkle with chopped parsley.

Mary's Chicken Casserole

1/2 pkg onion soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk
2 cups dry rice
2-3 lbs. chicken breasts
paprika

Combine soups, milk and rice. Place raw chicken on top of rice mixture. Add paprika. Bake covered at 300 for 3 1/2 - 4 hours. Brown top at the very last with hot oven.

Mennonite Chicken Baked in Sour Cream

1/4 cup butter
1/4 cup flour
1-2 lb. chicken, split in half
dash each pepper and paprika
1/2 cup sour cream
1 tsp salt
dash pepper
1 Tbsp flour
3 Tbsp water
1/4 salt

Place butter in shallow pan. Heat to melt butter. Combine 1/4 cup flour, salt and pepper. Roll and coat chicken. Dip coated chicken in melted butter and arrange skin side up in baking pan. Sprinkle with paprika. Bake at 325 for 1 1/4 hour or until tender and brown. Remove from pan and keep warm. Add water to drippings and mix well. Blend 1 Tbsp flour and 1/4 tsp salt, dash pepper and paprika and 1/2 cup sour cream. Bring to a boil, stirring constantly. Remove from heat and serve over chicken.

Oven-Fried Chicken

Dip chicken in seasoned flour or pancake flour
Dip in 1 egg white diluted with 2 Tbsp water
Dip in flour again
Fry in 1" hot fat until brown
Place on absorbent paper towels in shallow pan
Bake at 250 for 2 hours.

Smoked Turkey

2 gallons water
1 cup pickling salt
2 cups Mortens tender-quick
1 (3 oz.) bottle liquid smoke

Use plastic container for smoking.  Mix ingredients well and pour into plastic container.  Soak fowl in brine for 24-36 hours. Remove from brine and wash, drying well.  Oil skin and place breast-side down in pan on a rack. Bake at 350 for 1 hour, reduce heat to 225 and continue baking until done.

Cookies/Bars:

Alice's Blarney Stones

3 egg yolks
1 cup sugar
1 tsp vanilla
1/2 cup boiling water
1 cup flour
1 tsp baking powder
4 stiffly beaten egg whites

Beat egg yolks, sugar and vanilla until thick. Add water alternately with flour and baking powder. Fold in stiff egg whites. Bake at 350 for 20 minutes. Bake in 2 greased 9x9 pans.

Almond Macaroons

1 - 8 oz. can (1 cup) almond paste
1 cup sugar
2 egg whites

In mixer bowl, break up almond paste. Mix with 1/2 cup of the sugar. Add the remaining sugar and egg whites. Beat till smooth, mixture will be stiff. Squeeze mixture through large star tube of pastry bag. Use a slight swirling motion; lift tube 1/4 inch from surface till mixture breaks off easily. Or drop cookies from teaspoon onto well-greased cookie sheet. Bake in 350 oven for 15-18 minutes. Remove from cookie sheet immediately to cool on rack. Makes about 3 dozen.

Angel Sugar Cookies

1 cup powdered sugar
1 cup white sugar
2 eggs
4 cups plus 4 Tbsp flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar
1 cup butter
1 cup oil
1 tsp vanilla

Mix together. Roll in balls and place on cookie sheets. Press down with glass dipped in sugar. Bake at 350 degrees for 10 minutes.

Annette's No-Bake Cookies

2 cups sugar
1/4 tsp vanilla
1/2 cup canned Carnation milk
1 cube butter
1/2 cup coconut
3 cups oatmeal
1/2 cup chopped nuts
1/2 cup cocoa

Cook milk, cocoa, butter, and sugar.  Cook one minute and pour over dry ingredients.

Applejacks

1 cup light brown sugar
1/2 cup shortening
1 egg
1 1/2 cups sifted flour
1/2 tsp soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped apples

Cream shortening and sugar, beat in egg.  Add dry ingredients, beating until well blended.  Stir in apples, beat until dough is fairly soft. Drop on greased pan.  Bake 12-15 minutes.

Apricot Snowdrifts

2/3 cup dried apricots
1 1/3 cup sifted flour
1/4 cup sugar
1/2 cup butter
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup brown sugar, firmly packed
1/2 cup chopped walnuts
1/2 tsp vanilla

Cook apricots in boiling water for 10 minutes, drain. Cool and cut up, set aside.
Combine 1 cup of the flour, sugar and butter, mix until crumbly. Press into a greased 9" square pan. Bake at 350 for 18 minutes.
Sift together last 1/3 cup of the flour, baking powder, and salt. Beat eggs slightly. At medium speed, slowly beat in brown sugar. Add flour mixture; stir well. Add apricots, nuts, and vanilla. Spread over baked layer. Bake at 350 for 25 minutes or until golden brown. Cool and cut into bars with a wet knife. Roll in confectioners sugar. Decorate each bar with a candied cherry half.

Banana Spice Cookies

1/2 cup shortening
1 cup brown sugar
2 cups flour
1/4 tsp soda
1/2 tsp cinnamon
2 eggs
1 cup mashed banana (about 2 bananas)
2 tsp baking powder
1/4 tsp salt
1/4 tsp cloves
Nuts (optional)

Mix and chill one hour. Drop onto cookie sheet. Bake 8-10 minutes. Cool and frost with either of the following:
Lemon Butter Icing:
1/3 cup soft butter
3 cups powdered sugar
2 Tbsp lemon juice
1/2 tsp grated lemon peel

Browned Butter Icing:
Brown butter (1/3 cup) over medium heat until delicate brown. Add 3 cups powdered sugar, 2 Tbsp milk and 1 1/2 tsp vanilla.

Brown Sugar Cookies

2 cups brown sugar
1 cup butter
2 eggs
1 tsp cream of tartar
1 tsp soda
pinch of salt
1 tsp vanilla
1/2 cup nuts
3 cups flour

Mix with hands. Mold into loaf. Let stand overnight. Slice and bake in hot oven.

Chewy Coconut Cookies

1 1/4 cup unsifted flour
1/2 tsp soda
1/4 tsp salt
1 egg
1 1/3 cup coconut
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp vanilla

Mix and drop. Bake at 375 for 9-10 minutes. Makes about 3 dozen.

Chewy Oatmeal Cookies

1 cup corn oil or butter
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 3/4 cup flour
1 tsp soda, dissolved in 1/4 cup hot water
1 tsp baking powder
1 tsp salt
3 cups oats
1 3/4 cup butterscotch chips

Bake 8-10 minutes at 375.

Chocolate Chip Pudding Cookies

2 1/4 cups flour
1 tsp soda
1 cup butter
1/4 cup sugar
3/4 cup brown sugar
1 pkg vanilla instant pudding

Mix together. Add:
2 eggs
1 package chocolate chips

Bake at 350 for 10 minutes.

Chocolate Chip Shortbread Cookies

1 cup butter
1/2 cup brown sugar
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
1/2 cup mini chocolate chips
1 Tbsp sugar

Form into 1" balls. Dip glass in sugar and flatten balls. Press center of cookie with tip of teaspoon. Bake at 300 degrees for 25-30 minutes or until bottoms begin to brown. Cool for 5 minutes and remove to rack to cool.

Chocolate Peppermint Bars

1st layer:
Melt 2 squares chocolate with 1/2 cup butter. Cool. Add 1 cup sugar. Beat. Add 2 eggs and 1/2 cup flour. Add 1/2 cup nuts. Bake for 25 minutes at 350. Cool.

2nd layer:
1 1/2 cup powdered sugar
2 Tbsp butter
1 1/2 Tbsp half and half
1 tsp peppermint
Green food coloring (optional)

3rd layer:
Melt 1 1/2 square sweetened chocolate
1 1/2 Tbsp butter

Spread on top.

Cinnamon Cookies

1/4 lb butter
1/2 cup sugar
1 cup flour
1/2 tsp cinnamon

Cream sugar and butter. Add cinnamon and flour, sifted. Chill well (can be made into roll, like icebox cookies, sliced thin, sprinkled with chopped nuts and cinnamon). Roll using very little flour, cut and sprinkle with chopped nuts and bake at 350 on ungreased tin about 15 minutes.

Cream Cheese Cookies

1/2 lb butter
1/2 lb cream cheese
1/4 cup sugar
2 cups flour

Cream and refrigerate above several hours. Divide dough into 3 sections. Roll on floured board, cut with cookie round and fill lightly with jam. Fold in half and close with edge of fork. Bake at 350 for 15-20 minutes. When cool, roll in powdered sugar.

Date and Nut Cookies

1 cup brown sugar
1/2 cup shortening
3 Tbsp cold water
1 tsp soda, dissolved in a little hot water
2 eggs
2 cups flour
1 tsp cinnamon
1/2 tsp cloves
1 lb each dates and nuts

Date Bars

3 eggs
1 cup sugar
1 tsp vanilla
1/4 cup melted shortening
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped dates
3/4 cups chopped pecans

Beat eggs. Add sugar, vanilla, shortening.  Blend well. Sift together dry ingredients. Stir in dates and pecans.
Pour into 2 shallow greased 6x10 pans. Bake at 350 for 20-25 minutes. Cut into squares when cool.

Date Nut Kisses

2 egg white beaten stiff, add 1 cup powdered sugar
1 tsp vanilla
1/8 tsp salt
1 cup pecans, cut in large pieces
1 cup dates in large pieces

Drop in tiny mounds on greased sheet. Bake for 30 minutes in a 375-degree oven.

Debby's Orange (or Lemon) Drop Cookies

3/4 cup shortening
1 1/2 cup brown sugar
1/4 cup orange juice
1 Tbsp grated orange peel
3 1/2 cup flour (1/2 white and 1/2 whole wheat)
1 tsp soda
1/4 cup butter
1 tsp vanilla
1 cup sour milk
1/4 tsp salt
1 egg
1 cup dates, raisins or nuts

Bake at 350 for 15 minutes. Lemon juice or grated lemon peel can be used instead of orange.

Delicious Drop Cookies

1 1/2 cup sugar
1 cup shortening
3 eggs
1 cup nuts
3 cups flour
1 tsp nutmeg or cinnamon
1 tsp soda
1 tsp baking powder
1 cup raisins, bring to a boil and reserve 5 Tbsp juice

Mix and drop. Bake in moderate oven.

Dream Bars

1/2 cup butter
1/2 cup brown sugar
1 cup flour

Cream and mix to crumbly mass. Put in 8x13. Bake at 350 for 10 minutes. Cool slightly and cover with:
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
2 Tbsp flour
1/2 tsp baking powder
1 1/2 cup coconut
1 cup pecans

Beat eggs. Add sugar, then blend in rest of ingredients, spread over baked portion. Bake 20 minutes at 300 degrees. Cool and cut into bars.

German Biscuit Cookies

2 cups flour
1/4 lb butter
1/2 cup sugar
1/2 tsp baking powder
1 egg

Mix dry ingredients with fingers, add beaten egg. Roll dough out thinly and cut with small round cutter and bake until light brown in hot oven (375). Between egg cookie spread a little raspberry or apricot jam. Top with white icing or use orange concentrate for liquid in icing. 

Gum Drop Cookies

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup small gum drops
1 cup quick oatmeal
(1/2 cup coconut or nuts)
1 beaten egg

Cream shortening. Add sugars and vanilla. Sift flour and then resift with soda, baking powder and salt. Sprinkle half of mixture over gumdrops and oatmeal and if desired, coconut or nuts. Add dry ingredients alternately with egg. Roll in 1" balls. Flatten with spatula dipped in milk. Bake at 350 for 10 minutes.

Honey Cookies

2 1/4 cup flour (whole wheat flour can be used)
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp soda
1/2 tsp cinnamon
3/4 cup butter
1 cup sugar
1 egg
1/4 cup honey

Sift together flour, nutmeg, cloves, soda and cinnamon. Add butter, sugar, egg and honey. Roll into balls, then in sugar. Bake for 10 minutes in a 350-degree oven. 

Irene Burke's Fruit Drops

1 cup orange juice
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped nuts
2 3/4 cups flour
1 cup sugar
1 tsp baking powder
1 tsp salt
1 tsp soda
1/2 cup butter
1 Tbsp grated orange peel
1 tsp vanilla
1/2 tsp almond flavoring
1 egg

Bring juice to a simmer, remove from heat. Stir in raisins, nuts and dates. In a large bowl, combine remaining ingredients. Mix well. And stir in fruit and nut mixture. Blend well (dough will be soft). Drop by rounded tsp on greased sheet. Bake until golden brown. Spread frosting over cooled cookies.
Frosting:
1 1/2 cup powdered sugar
2 Tbsp butter
1 Tbsp orange peel
2-3 Tbsp orange juice
Use more than 1 1/2 cups sugar to make a thicker frosting.

Jam Tarts

1 cup flour
4 oz. cream cheese
1/2 cup butter
Favorite jam
1 beaten egg

Roll as for pie crust. Cut in circles. Place jam or jelly between circles. Brush with beaten egg. Bake 10-15 minutes in a 400-degree oven.

Jean's Anise Drop Cookies

3 eggs
1 cup sugar
1 1/2 cup flour
1 Tbsp anise seeds

Beat eggs and sugar 8-10 minutes. Add flour and seeds. Drop by teaspoon onto greased sheet 1" apart. Set at room temperature 5-6 hours until crust forms. Bake at 350 for 12 minutes.

Judy's Oatmeal Cinnamon Cookies

1 cup butter
2 cup sugar (part brown)
2 eggs
1 Tbsp molasses
2 tsp vanilla
2 cups flour
2 tsp cinnamon
1 1/2 tsp soda
2 cups quick oatmeal
2/3 cup raisins or 1 cup nuts or 1/2 cup chocolate chips

Mix together. Bake 10-12 minutes at 350-degrees. Can be flattened with fork dipped in water for flatter, crispier cookies.

Lemon Oatmeal Cookies

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 Tbsp grated lemon rind
2 Tbsp lemon juice
1 egg
3/4 cup flour
1/2 tsp salt
1/2 tsp soda
2 1/2 cups oatmeal

Cream shortening and add sugars. Beat in egg until light and fluffy, add lemon rind and juice. Sift flour, soda, salt and add with oats to first mixture. Drop from teaspoon on baking sheet. Bake in moderate oven 12-15 minutes.

Linda Finn's Fudge Puddles

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/4 cups flour
1/2 tsp salt
1/2 cup peanut butter
1/2 cup brown sugar
1/2 tsp vanilla
3/4 tsp baking soda

Fudge Filling:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla

Cream butter, peanut butter, and sugars. Add egg and vanilla. Add dry ingredients and mix well. Chill. Shape into 48 balls (1" each). Place in lightly greased mini-muffin tin. Bake at 325 for 14-16 minutes. Remove from oven and immediately make "wells" in center of each by pressing with a melon baller or end of wooden spoon. Cool in pans 5 minutes, then remove to wire racks. Melt chips in top of double boiler, stir in condensed milk and vanilla. Fill each shell and sprinkle with chopped peanuts.

Macy's Chocolate Chip Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal
1 tsp salt
2 tsp soda
2 tsp baking powder
24 oz. chocolate chips
8 oz. Hershey bar, grated
3 cups chopped nuts

Cream butter and sugars together. Add eggs and vanilla. Add flour, oatmeal, salt, soda and baking powder. Mix until blended. Add chocolate chips, stirring by hand. Add grated chocolate and nuts. Roll in golf-ball-size balls. Bake at 375 for 8 mins.

Monster Cookies

6 eggs
2 cups sugar
1 lb brown sugar
1/2 lb butter
1 1/2 lb peanut butter
4 tsp soda
1/2 tsp vanilla
9 cups oatmeal
1/2 lb M&M's
6 oz. chocolate chips

Mix well. Bake at 350 for 10-12 minutes.

Oatmeal Cookies

3/4 cup brown sugar
1/4 cup shortening
1/2 tsp cinnamon
1/2 tsp soda
salt
1 cup quick oats
1/2 cup water
1 egg
1 cup chopped raisin
1/2 tsp vanilla
1 1/2 cup flour

Mix together. Bake at 375 for 8-10 minutes.

Oatmeal Lace Cookies

2 1/4 cups oatmeal
2 1/4 cups brown sugar
3 Tbsp flour
1 tsp salt
1 cup melted butter
1 egg, slightly beaten

Mix oatmeal, sugar, salt, flour and salt. Stir in butter and egg and blend well. Arrange by small teaspoonfuls at least 2" apart (they spread) on foil-covered cookie sheet. Bake about 7 minutes until lightly browned. They are quite fragile but they keep a long time. Crumbs make good ice cream topping. The dry mixture may be kept in a jar and only 1/2 used with 1/2 cup melted butter and part of an egg. If too soft to handle, chill mixture a few minutes.

Ola's Chocolate Cookies

2 cups sugar
1/4 lb butter
pinch salt
4 Tbsp cocoa
1/2 cup milk
1 tsp vanilla

Mix and boil 1 minute, remove from heat. Add:
1/2 cup peanut butter
3 cups minute oatmeal

Stir and drop by teaspoon onto wax paper.

Original Toll House Cookies

2 1/4 cups flour
1 tsp soda
1 tsp salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla
1/2 tsp water
2 eggs
1 cup nuts
2 cups chocolate chips

Sift flour, soda and salt together, set aside. Cream together shortening, sugars, vanilla and water. Add eggs, then flour mixture. Stir in nuts and chocolate chips.  Bake at 375 for 10-12 minutes.
Variations: Add one of the following:
4 cups rice krispies
2 cups chopped dates
1 Tbsp grated orange rind
1 cup peanut butter
2 cups raisins.

Peanut Blossoms

1 3/4 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
1 egg
2 Tbsp milk
1 tsp vanilla
48 chocolate candy kisses

Combine all ingredients except kisses. Blend at low speed. Shape into balls and roll in additional sugar. Place on ungreased cookie sheet. Bake 10-12 minutes in 375-degree oven. Top each cookie with candy kiss, pressing down firmly so cookie cracks around edge.

Peanut Butter Cookies

1 cup shortening
1 cup brown sugar
1 1/2 tsp soda in 1 Tbsp hot water
1 tsp vanilla
1/2 cup peanut butter
2 eggs
1/2 tsp salt
2 cups flour

Drop and press flat with fork dipped in sugar. Bake at 350 for 8-10 minutes.

Pecan Praline Cookies

2 cups flour
1/4 tsp salt
1/4 tsp soda
1 stick unsalted butter
1 cup light brown sugar
1 large egg
1 Tbsp orange juice

Bake at 350 for 8-10 minutes, bake on waxed paper.

Filling:
1 1/2 cup fine chopped pecans
1/2 cup dark brown sugar
1/2 tsp cinnamon
1/4 cup sour cream

Roll in balls, make hole with spoon handle. Fill with 1/4 tsp filling.

Poor Man's Bars

2 cups water
1/2 cup shortening
2 cups flour
1 cup raisins
1 cup sugar
1/2 tsp salt
1 egg
1 tsp soda
1/4 tsp each:
cinnamon
clove
allspice

Put water and raisins in a saucepan and cook until one cup water remains. Cream shortening and sugar. Sift flour, cinnamon, cloves, allspice and salt and add to shortening. Combine soda, water and raisins and add to mixture. Beat until well blended. Add egg and blend again. Pour into a greased jelly roll pan and bake at 350 for 20 minutes or until done. While still hot, frost with a thin powdered sugar frosting. Cut into squares and serve.

Romance Cookie

1 cup butter
2 cups sifted flour
1 tsp salt
2 eggs
1 1/2 cup brown sugar
2 Tbsp flour
3/4 tsp baking powder
1 tsp vanilla
1/2 cup shredded coconut
1 cup chopped nuts

Cream butter, blend in 2 cups flour, sugar and salt. Spread mixture in even layer in ungreased 15x10 pan. Bake at 375 for 10 minutes, not brown. Beat egg until fluffy, stir in brown sugar, baking powder, 2 Tbsp flour, vanilla, nuts and coconut. Spread on top and bake until brown.

Spice Bars

2 cups flour
1/2 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
3/4 cup oil
1 cup sugar
1/2 cup honey
1 egg
1 cup nuts

Grease and flour 9" pan. Heat oven to 350 degrees. Mix flour with salt, soda and cinnamon. Mix oil, sugar, honey and egg. Stir in flour and nuts. Bake 30-40 minutes.
Frost with:
1 Tbsp water
1 cup powdered sugar
1 tsp vanilla
2 Tbsp mayonnaise

Spicy Oatmeal Cookies

3/4 cup shortening
1/2 cup sugar
1/2 cup corn syrup
2 eggs, beaten
2 cups flour
1 tsp soda
1 tsp cinnamon
1 tsp nutmeg
2 Tbsp milk
1 tsp lemon juice
2 cups oatmeal

Cream shortening, sugar and syrup until fluffy. Add eggs and beat. Sift flour, measure and sift with soda and spices. Add to first mixture. Stir in milk, lemon juice and oatmeal. Drop on oiled sheet. Bake at 375 for 12-15 minutes. 

Sugar and Spice Cookies

3/4 cup soft shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cup sifted flour
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp soda
1/2 tsp ground cloves
3/4 tsp ginger

Mix shortening, sugar, egg and molasses together, do not beat. Add sifted dry ingredients. Mix only until blended. Form into balls the size of walnuts. Place 2" apart on greased baking sheet. Bake 10-12 minutes at 375. Shake in bag with powdered sugar to coat lightly.

Swedish Ice Box Cookies

3/4 cup butter
3/4 cup lard
1 cup white sugar
1 cup brown sugar
2 eggs
Add:
1 tsp soda dissolved in 1/4 cup warm water
Add:
3 1/2 cup flour
nuts
Roll into long roll, refrigerate and slice to bake.

Swedish Sugar Cookies

1 cup butter
1 cup powdered sugar
2 eggs
1 tsp cream of tartar
1/2 tsp salt
1 cup shortening
1 cup white sugar
1 tsp vanilla
1/4 tsp almond flavoring
1 tsp soda
4 1/2 cup flour

Roll out and cut. Bake at 350 for 12 minutes till edges brown.

Tasty Pasties

1 pkg yeast
1/4 cup warm water
2 sticks pie crust mix
1 Tbsp sugar
1 egg yolk
1/2 cup strawberry preserves
1 cup powdered sugar
1-2 Tbsp milk
1 tsp vanilla

Dissolve yeast. Crumble in pie crust mix. Stir in sugar, egg yolk, and mix well. Roll dough into 3/4" balls. On baking sheet, form balls into shells by pressing thumb into ball. Spoon 1/2 tsp jam into each. Let rise 1 hour. Bake at 375 for 15 minutes. Blend powdered sugar, vanilla, and milk and drizzle over pastry. 

Vienna Opera Bars

1 cup flour
1/2 cup butter
1/2 cup brown sugar
Cream well, press in greased 9" pan lined with wax paper. Bake 10 minutes at 325 degrees.

1 cup brown sugar
2 eggs
3 Tbsp flour
1/4 tsp salt
1/4 tsp baking powder
1 tsp vanilla
1 small can Southern style coconut (snipped so strings aren't too long)
1 cup chopped nuts
Beat egg, add sugar gradually. Then flour mixture, vanilla, etc. Spread over mixture and bake 20 minutes at 375 degrees. Cool and cut into squares.

Walnut Frosties

1 1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp soda
1/2 tsp salt
2 cups flour

Topping:
1 cup walnut
1/2 cup brown sugar
1/4 cup sour cream

Combine butter, brown sugar, egg and vanilla. Beat until light and fluffy. Stir flour, soda, and salt. Gradually add to sugar. Shape dough into 1" balls. Place on ungreased cookie sheet. Make a depression in center of each cookie. Mix walnuts, sugar and sour cream together for topping. Fill each cookie depression with 2 tsp of topping. Bake in 350-degree oven for 10 minutes.

Walnut Sticks

1 1/4 cup flour
1/2 cup brown sugar
1/2 cup butter

Sift flour, measure and resift. Cream butter and add sugar gradually. Add flour and mix to a stiff dough. Put into a shallow pan. Bake at 350 for 15 minutes. Cool thoroughly. Then mix:
1 egg
3/4 cup brown sugar
1/4 cup coconut
2 Tbsp flour
1/2 cup nuts
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp almond extract

Beat egg, add brown sugar, and remaining ingredients. Spread over cooled baked layer, return to oven for 20 minutes. Top will look slightly unbaked. Cool and dust with powdered sugar. Makes 25 bars.

Desserts:

Alice Karlson's Date Pudding

1 Tbsp butter
1 cup sugar
1 cup boiling water
1 tsp vanilla
1/2 cup nuts
1 egg
1 cup chopped dates
1 tsp soda
1 1/2 cup flour

Pour hot water over dates and add soda. Mix butter, sugar and egg, add dates, soda, flour, vanilla, and nuts. Bake at 375 for 20-25 minutes, as a cake. As soon as done, put on topping of:

1 cup dates
1/2 cup sugar
3/4 cup water
Boil until thickens. Spread on pudding as soon as both are done. Serve with whipped cream.

Alice Oldson's Pudding

1 cup flour
1 cup sugar
2 tsp baking powder
1 cup raisins
1/2 cup nuts
1/2 cup milk
salt
1 cup brown sugar
2 cups boiling water
1 Tbsp butter

Mix all together. Place in greased baking dish. Mix brown sugar with boiling water and butter. Pour over batter and bake 30-40 minutes at 375 degrees.

Ann's Dessert

Instant pudding
20 oz. can crushed pineapple
2 cups sour cream or Cool Whip or yogurt

Combine pudding mix and pineapple. Fold in sour cream or Cool Whip or yogurt. Garnish with cherries or mandarin oranges.

Apple Crisp

4 cups peeled apple slices (7-8 medium-sized tart apples)
1 cup firmly packed light-brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp lemon juice
2 Tbsp orange juice
grated zest of 1 orange
dash salt
3/4 cup flour
4 Tbsp butter

Preheat oven to 375 degrees. Butter a 1-quart souffle dish or 9-inch round Pyrex baking dish. Arrange apple slices in dish. Combine half of the brown sugar with the cinnamon and nutmeg and sprinkle over the apples. Combine the juices and grated zest and sprinkle over. Make the crumb topping by combining the remaining sugar with the salt and flour, cut in the butter. Sprinkle topping over the apples and bake 35-40 minutes or until the apples are tender and the top is browned. Serve warm, plain or with cold heavy cream.

Apple German Cake

1 can apple pie filling
1 pkg German chocolate cake mix
3 eggs
3/4 cup nuts
1/2 cup miniature chocolate chips

Place pie filling in blender. Process until apples are in 1/4 inch chunks. Pour into bowl and add dry cake mix and eggs. Beat 5 minutes. Pour into 13x9" pan, sprinkle with nuts and chocolate chips. Bake 40-45 minutes at 350 degrees.

Apple Raisin Cake

3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp vanilla
3 Cortland apples
1/2 cup raisins
1 1/2 cup vegetable oil
3 eggs
1 1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp cinnamon
1/2 tsp nutmeg

Sift flour, soda and salt. Whisk other ingredients. Fold in flour. Add finely diced apples and raisins. Spoon into buttered and floured bundt pan. Bake at 350 for about 1 1/4 hour. Cool about 10 minutes. Can be glazed or served warm with a caramel sauce. Nuts may be added to the batter.

Apples in Caramel Sauce

3 Cortland apples (about 1 lb)
1/2 lemon
2 1/2 Tbsp butter
2 Tbsp sugar
3/4 cup heavy cream
1 1/2 tsp powdered sugar
1/4 tsp vanilla

Peel and core the apples, rub with the lemon to prevent darkening. Set aside. In skillet, heat butter and sugar, stirring until sugar has melted. Arrange apples in pan and baste with butter mixture. Place in 425 oven for 10 minutes. Baste again and return to oven for 5 more minutes. Pour 1/2 cup of the cream around apples and return to oven for 10 more minutes. Remove apples from oven and place in dish. Pour sauce into skillet and place over heat. If it has curdled, stir in 2 Tbsp water. Let sauce bubble until it turns to a light caramel color. Pour around apples and serve with or without cream, whipped with sugar and vanilla. 

Applesauce Cake

1/2 cup shortening
1 - 1 1/2 cup sugar
2 beaten eggs
2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1 cup thick unsweetened applesauce
1 cup chopped seeded raisins

Thoroughly cream sugar and shortening. Add eggs and beat well. Add applesauce, sifted dry ingredients. Beat smooth and fold in raisins. Bake in greased 8" pan.
Frost with:
2 cups brown sugar
1 cup cream
Cook to soft ball.

Applesauce Cocoa Cake

1/2 cup shortening or butter
1 1/2 cup sugar
2 eggs
1/2 tsp cinnamon
2 Tbsp cocoa
1 tsp soda
pinch salt
2 cups flour
2 cups applesauce

Mix together. Pour into cake pan. Preheat oven to 350.

Frosting:
1 Tbsp sugar
1/2 cup chopped nuts
1/2 cup chocolate chips

Sprinkle over batter. Bake about 40 minutes.

Apricot Fruit Whip

Stir 1 tsp grated lemon rind into 7/8 cup sugar
Soak 1 pkg Knox gelatin in 1/4 cup cold water
Dissolve in 1/4 cup boiling water
Stir in sugar/rind until dissolved.
Add:
3 Tbsp lemon juice
1 cup pureed fruit (2 1/2 size can equal 2 cup)

Chill until syrupy. Whip 4 egg whites. Whip into gelatin mixture. Chill 4 hours. Serve with whipped cream or custard sauce.

Baked Custard

2 cups scalded milk
3 eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup sugar
1/4 tsp nutmeg

Beat eggs slightly.  Add sugar, salt, and vanilla.  Blend well with spoon. Add milk. Bake at 350 for 50 minutes. 1/4 cup dates and 1/2 cup cooked rice may be added.

Banana Raspberry Mousse

1/4 pint raspberry puree
juice of 1 lemon
1/2 pint egg or plain custard
1/4 pint cream
4-6 bananas
2 oz. sugar
2 egg whites

Put puree, mashed bananas, lemon juice and sugar in bowl and chill. Add the cold custard, whipped cream and stiffly-beaten egg whites. Mix well and freeze until correct consistency. Decorate with fresh raspberries and whipped cream.

Barbara Scott's Decorating Frosting

1/4 cup shortening
1/4 tsp salt
1 Tbsp milk
1 tsp vanilla
1 1/2 - 1 3/4 cup powdered sugar

Beat thoroughly.

Berry Flan

1/3 cup sugar
1 1/4 cup milk
1 tsp vanilla
2 egg whites
1/3 cup sugar
3 eggs
1 cup flour, sifted
salt
2 cup berries
powdered sugar

Blend 1/3 cup sugar, eggs, flour, vanilla and salt.
Beat egg whites to soft peak and fold into batter.
Butter 9" baking dish or pie pan and pour in batter to 1/4 inch depth. Place on medium-hot burner for about 90 seconds until batter sets. Remove from heat.
Spread berries over batter and sprinkle with other 1/3 cup sugar.
Cover berries with remaining batter and smooth surface.
Bake at 350 about 1 hour or until flan has browned and knife inserted in center comes out clean.
Sprinkle with powdered sugar and serve hot or warm.

Black Forest Crepes

1 1/4 cup buttermilk
3 Tbsp butter, melted
2 Tbsp sugar
3 eggs
1 cup flour
2 Tbsp cocoa

Mix buttermilk, eggs and butter. Add dry ingredients and mix well. Cover and chill 1 hour. Cook 2 tsps butter at a time in skillet. Cool and stack with waxed paper, layered.

Sauce:
3/4 cup sugar
1/3 cup cocoa
1/4 cup butter
1 can (5 oz.) evaporated milk
1 tsp vanilla
Bring to a boil.

To serve: 1 can (21 oz.) cherry pie filling
Spoon about 2 Tbsp pie filling down center of each crepe. Fold sides over filling. Place in greased 13x9 baking pan.
Bake uncovered at 225 for 15 minutes. Transfer to serving plates; drizzle with warm chocolate sauce.
Unfilled crepes refrigerate for 2-3 days.

Blonde Brownies

1 1/2 cup sifted flour
1/2 tsp salt
1/2 cup butter
2 eggs
1 tsp vanilla
2 tsp baking powder
1 cup sugar
1/2 cup firmly packed brown sugar
1 cup crushed chocolate-covered toffee bars

Sift flour, baking powder and salt. Cream butter and add sugars. Add egg and vanilla and beat until fluffy. Blend in dry ingredients. Freeze candy bars to crush easily. Pour into well-greased pan.

Blueberry Pouf

Crust:
1 1/2 cup graham cracker crumbs
1/4 cup powdered sugar
2 Tbsp melted butter

Line a 9-inch, 2 1/2 inch-deep spring mold with graham cracker crust.
Chill crust well.

1 large pkg softened cream cheese
1 can blueberry pie filling
1 can Borden's sweetened condensed milk
1 large lemon
1/2 pint whipping cream
1/2 bowl non-dairy cream topping
nuts

Beat cream cheese until creamy, add lemon juice and sweetened condensed milk. Beat well. Pour into crust. Set for a few minutes in refrigerator. Spoon pie filling over cheese mixture. Sprinkle with nuts. Refrigerate overnight. Whip cream, sweeten and add vanilla. Fold into dairy topping.

Brown Sugar Brownies

1 cup brown sugar
1/4 cup melted butter
1 egg, well beaten
1 scant cup flour
1 tsp baking powder
1/3 tsp salt
1 tsp vanilla
1/4 cups nuts

Pour into 8" square pans. Bake at 350 for 20-25 minutes.

Bumbleberry Pie

2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
2 cups fresh or frozen chopped rhubarb
4 cups chopped peeled baking apples
2 cups sugar
2/3 cup all-purpose flour
2 Tbsp lemon juice

Partially thaw fruit. Spoon into baked graham cracker crust or into unbaked pie shell. Bake at 350 degrees for 50-60 minutes. Do not bake graham crust after filling.

Burnt Creme

1 pint whipping creme
1/2 cup white sugar
4 egg yolks
1 Tbsp vanilla

Preheat oven to 350. Heat creme over low heat till bubbles form around edge of pan. Beat yolks and sugar until thick, about 3 minutes. Gradually beat cream into yolks. Stir in vanilla and pour in 6 custard cups. Place in pan of water. Bake 45 minutes until set. Refrigerate. Sprinkle each cup with 2 tsp sugar. Place under broiler till brown. Chill.

Cannoli Torte

1/2 cup finely chopped almonds
1 Tbsp sugar
2 cups ricotta cheese
1 1/2 tsp grated lemon rind
1 cup whipping cream
3 Tbsp butter
1/2 cup graham cracker crumbs
2 1/2 tsp vanilla
1 1/4 cup powdered sugar
2 Tbsp mini chocolate chips
powdered sugar

Spread almonds in a shallow pan and toast in a 350-degree oven till golden, about 8 minutes. Melt butter and stir in granulated sugar until dissolved, mix in cracker crumbs and 1/4 cup nuts. Press in bottom of 8" square pan. Bake at 325-degrees until brown, about 12 minutes. Cool.
In mixer bowl, beat ricotta cheese till smooth.  Add vanilla, lemon peel and powdered sugar. Blend in whipping cream and beat until thick. Stir in chocolate chips. Spoon mixture over crumb crust. Cover and chill 6 hours or as long as overnight. Just before serving, sprinkle with remaining almonds and dust with powdered sugar, if desired. Top with sweetened cherries or other fruit.

Caramel Brownies

1 cup sifted flour
2 tsp baking powder
1 tsp salt
1 cup chopped nuts
1/2 cup plus 2 Tbsp melted shortening
2 cups brown sugar
2 well-beaten eggs
2 tsp vanilla

Sift flour, baking powder, salt together.  Add rest of ingredients to dry ingredients. Spread thinly in well-greased, floured 9x13" pan. Bake at 350 degrees for 40 minutes. Cool and cut into bars.

Caramel Custard

Heat 1/2 cup sugar in heavy pan over moderate heat until it melts and browns, stirring constantly. Add very slowly 1/2 cup boiling water, stirring. Simmer 2-3 minutes and pour into glass baking dish, turning and tilting the dish to coat all the inside. Beat 2 whole eggs and 3 egg yolks with a pinch salt, 4 Tbsp sugar and 1 tsp vanilla. Stir in gradually 1 1/2 cup hot milk. Pour into baking dish and set in pan of hot water and bake one hour at 250 degrees or until knife comes out clean. Serve chilled and turned out on platter. Caramel will cover it like a sauce.

Caramel Filling

1 1/2 cup brown sugar
1 cup sweet milk
Butter (size of walnut)

Boil until it thickens. Beat until nearly cold before spreading.

Carrot Cake

2 cups sugar
2 cups flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 cup oil
3 eggs
4 oz. coconut (about 1 1/3 cups)
2 cups shredded carrots
1 cup chopped nuts
1 cup crushed pineapple, slightly drained
1 tsp vanilla

Combine dry ingredients. Add the rest and blend well. Bake in greased and floured 13x9x2 baking pan at 350 degrees for 1 hour (325 for glass pan). Cool and frost with:
1 - 3 oz. package cream cheese
1/4 cup soft butter
2 cups powdered sugar
1-2 Tbsp milk
1 tsp vanilla
Mix and spread on cake.

Cherry-Angel Dessert

1 angel food cake, broken into chunks
1 can cherry pie filling
1 pkg vanilla instant pudding
1 cup sour cream

Butter a 9x9 square pan. Place half of cake chunks in pan. Spread cherry pie filling over cake. Add remainder of cake. Mix pudding immediately with sour cream. Pour mixture over cake and allow to stand at least 8 hours or overnight. May be topped with whipped cream to serve.

Cherry Torte

Crust:
24 graham crackers
1/2 cup butter

Crumble crackers and mix with butter. Pat into oblong pan. Save a little crumb mixture to sprinkle on top. Put in refrigerator to set.

Filling:
1 cup powdered sugar
8 oz. cream cheese

Cream together.
Whip in 1 envelope Dream Whip.
Add cream cheese mixture and whip until smooth. Pour over crust. Top with one can ready-mix cherry pie filling.

Chocolate Peanut Butter Squares

1 cup sifted flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp butter

1 cup sugar

1 egg

1/2 cup peanut butter

1 square melted chocolate

1/4 cup milk

Sift together flour, baking powder, soda and salt.  Beat together butter, sugar, eggs, peanut butter and chocolate. Gradually stir in flour, alternately with the milk.  Bake in greased 8x8 for about 25 minutes or more. Cut in squares.

Chocolate Roll

5 egg yolks
1 cup powdered sugar
1/2 tsp salt
1/4 cup flour
3 Tbsp cocoa
1 tsp vanilla
5 stiff-beaten egg whites

Beat yolks until thick and lemon-colored. Sift together powdered sugar, salt, flour and cocoa. Beat into yolks until well-blended. Add vanilla and fold in egg whites.
Spread in greased, waxed-paper lined 10 1/2x15 inch jelly roll pan. Bake at 375 degrees for 15-20 minutes. Turn out onto towel sprinkled with powdered sugar. Let cool. Remove paper; cut off crisp edges, roll up for 1 minute. Unroll; cool and spread with thinly sliced vanilla ice cream. Roll like jelly roll; dust with powdered sugar and freeze. Drizzle with chocolate syrup.

Citrus Fromage

1 envelope unflavored gelatin
3/4 cup orange juice
3 eggs
2/3 cup sugar
1 tsp grated orange peel
1/2 tsp grated lemon peel
1 Tbsp lemon juice
1 cup heavy cream
fresh orange slices

Mix gelatin with orange juice and let stand until softened. Dissolve over hot water.
In a large bowl, whip the eggs with the sugar, and the fruit peels. When at least double in volume, beat in the gelatin mix and lemon juice. Whip in the cream until stiff, blend with egg mixture. Chill until slightly set, blend and pour into 8 individual dishes. Cover and chill 3 hours or until set. Top with fresh orange slices.

Cracker Cake

2 eggs, beaten
1 cup sugar
1 tsp baking powder (mix well with sugar)
1 cup of cracker crumbs (soda crackers) about 18
1 cup English walnuts (chopped quite coarse)

Beat eggs, then add sugar to which the baking powder has been well mixed, then vanilla. Then add crackers and nuts and mix well.
Bake in greased and floured cake or pie tin (9-10 inch size) in 325-degree oven for 1/2 hour.
When cool, cover with whipped cream, with sugar to taste and approximately 3 Tbsp of cocoa. Not so much cocoa that cream is too dark. Should set in ice box overnight or from early AM to evening, to give time to soften the pastry. The pastry is apt to rise and then fall and maybe crack up, but it won't hurt the results.

Cream Puff Heart

1 cup water
1/2 cup butter
1 cup sifted flour
4 eggs
2 (10 oz.) pkg frozen strawberries, drained
Cream Filling

Fold a 9x8 1/2 piece of paper in half, lengthwise. Sketch out 1/2 heart on it and cut out. Open paper to reveal full heart. Trace paper to baking sheet. Grease lightly. Heat water and butter to boiling. Reduce heat. Add flour, stir vigorously over low heat until mixture forms a ball (almost one minute). Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. Drop mixture by spoonfuls with sides touching onto heart outline on greased baking sheet. Bake at 400 degrees for 45 minutes. Cool on rack, cut off top. Fill shell with cream filling, top with strawberries. Replace top, dust with powdered sugar. Serve at once.
Cream Filling:
Combine 1 pkg vanilla pudding mix with 1 1/2 cup milk. Follow pkg directions for cooking. Cool. Fold in 1 cup heavy whipping cream and 1 tsp vanilla.

Daisy's Chocolate Frosting

1 cup sugar
1/3 cup milk
3/4 cup chocolate chips
Miniature marshmallows
1 tsp vanilla
1 Tbsp butter

Boil sugar and milk for 4 minutes. Remove from heat and add chocolate. Add enough marshmallows to make 2 cups. Add vanilla and butter. Beat until smooth.

Daisy's Sour Cream Spice Cake

3 eggs
1 cup sugar
1/2 tsp soda
1 Tbsp cinnamon
1/2 tsp salt
1 tsp baking powder
1/4 tsp cloves
1 3/4 cup sour cream
2 cups flour

Mix eggs and sugar together.  Add soda, cinnamon, salt, baking powder and cloves. Mix well and add alternately flour and sour cream, beginning and ending with flour. Bake in a 9x12 pan at 350 for 35 minutes.

Daisy's Pie Crust

8 oz. cream cheese
1 cube butter
1/2 cup shortening
2 cups flour
1/2 tsp salt
1/4 tsp baking powder

Blend cream cheese, butter and shortening. Add flour, salt and baking powder. Press dough into ball, cover and refrigerate at least 2 hours. Roll out on floured surface.  Add filling. Bake at 325 for 20 minutes or until brown. Serve warm.

Date Pudding

1 Tbsp butter
1 cup sugar
1 cup boiling water
1 cup chopped dates
1/2 cup nuts
1 tsp vanilla
1 egg
1 1/2 cup flour
1 tsp soda

Pour hot water over dates and add soda. Mix butter, sugar and egg. Add dates, soda, flour, vanilla and nuts. Bake at 375 for 20-25 minutes.

Topping:
1 cup dates
1/2 cup sugar
3/4 cup water
Boil until thickened. Spread on pudding as soon as both are done. Serve with whipped cream.

Debby's Easy Apple Pie

1 recipe Flaky Pie Dough (next recipe)

Filling:
2 1/2 lb firm apples - Golden Delicious are wonderful
2/3 cup sugar, brown sugar or a combination of both
2 Tbsp flour
1 tsp finely grated lemon zest
1 tsp cinnamon
3 Tbsp cold butter

Crumb Topping:
1/3 cup brown sugar
1 cup flour
6 Tbsp butter, melted

Roll prepared dough out and line pie pan. Chill crust while preparing the topping and filling. To make the topping, combine the sugar and flour in mixing bowl; add the butter and stir in evenly. Set rack in oven and preheat to 400 degrees. Peel, halve and core apples. Cut apples into 1/2" dice. Place in bowl and add remaining ingredients, except butter. Place filling in dough-lined pie plate, mounding slightly in center. Dot filling with butter and sprinkle top with topping. Place pie in oven and immediately lower temperature to 375. Bake for about 40 minutes or until crust is golden-brown and filling is gently bubbling. Variation: I like adding a handful of raisins to the filling. Yum!

Debby's Flaky Pie Dough

For a one-crust pie:
1 1/4 cup bleached flour
1/4 tsp salt
1/8 tsp baking powder
8 Tbsp (1 stick) cold unsalted butter
2-3 Tbsp cold water

To mix in food processor, combine the dry ingredients. Pulse to mix. Cut the butter into 1 Tbsp pieces. Pulse at 1-second intervals until the mixture is fine with no large pieces of butter remaining. Scatter the minimum amount of water and pulse 5-6 times (the dough should begin holding together). If the mixture appears dry and crumbly, add remaining water, 1 tsp at a time, until the dough holds together easily. Turn onto lightly floured board and form into a disk. Place disk between 2 pieces of plastic wrap and refrigerate at least an hour. (Refrigerating the dough helps to make the crust flaky, it's worth the extra step!)

Dorothy's Pie Dough and Apple Pie Filling

1 1/2 cup all-purpose flour
1/2 tsp salt
2/3 cup shortening
4-6 Tbsp cold water

Mix flour and salt in bowl. Cut in shortening with pastry blender until "small pea" consistency. Sprinkle water in a little at a time, pushing the ingredients together with a fork until it forms a soft ball. Remove to a lightly floured board. Roll to desired round (the less you handle and roll, the flakier the crust will be). Fit loosely in pie plate, leaving overhang on the edges. If filling and crust bake together, do not prick with fork. If crust is to be baked and cooled before filling is poured in, prick before baking. If extra pie dough, roll thin, cut in squares and place in cookie sheet. Sprinkle with cinnamon and sugar. Tasty snack! Bake 400 at 10 minutes.

Apple Pie Filling:
6-8 peeled, sliced or grated, hard tart apples
1 cup sugar
1/2 tsp cinnamon
2 Tbsp flour
sprinkle of nutmeg

Pour in crust, roll top crust and cover. Press edges together with fork, or flute with fingers. Bake at 400 degrees for 40-50 minutes.

Eclairs

1/2 cup butter
1 cup water
1 cup sifted flour
1/4 tsp salt
4 eggs

In saucepan, heat butter and water to boiling. Add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating by hand after each addition until smooth and well-blended. Spoon paste into pastry bag with a 3/4-inch round tube opening. Squeeze paste onto greased sheet in 6 strips, 5 1/2 by 1 3/4 inches each. Bake at 450 degrees for 15 minutes, reduce to 325 degrees, bake for 25 minutes more. Remove from oven. Split horizontally. Remove webbing, turn oven off, return eclairs to oven 20 minutes to dry. Cool on rack. Fill each with sliced bananas and a small scoop each of ice cream. Ladle strawberry, caramel and pineapple toppings over all, garnish with chopped nuts. Cover with top of eclair.
Strawberry macaroon ice cream:
In chilled bowl, quickly soften 1 pint strawberry ice cream, stir in 1/2 cup crumbled soft coconut macaroons and return to freezer.
Chocolate almond:
Soften 1 pint chocolate ice cream. Stir in 1/4 cup sliced toasted almonds and return to freezer.

Edna's Dessert

1/2 lb. marshmallows, melted in 1 scant cup hot milk, allow to cool
Whip 1 cup cream and add to first mixture
1 cup crushed pineapple

Pour on top of a layer of graham cracker crumbs.
Sprinkle crumbs on top and chill.

Eleanor's Apple Date Dream Dessert

2 cups sifted flour
1 cup sugar
1 1/2 tsp soda
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice

Sift dry ingredients and add to:

2 eggs beaten
1 can apple pie filling
1 cup chopped dates
1/2 cup cooking oil
1 tsp vanilla
1/4 cup chopped walnuts

Place in greased 13x9 pan and bake at 350 for 40-45 minutes. Serve with whipped cream.
Better if baked a day ahead.

Elizabeth's Torte

3 egg whites
1 cup sugar
pinch salt
1 tsp vanilla
1/4 cup crushed saltine crackers
3/4 cup nuts
1 tsp baking powder

Pile into 10" pie plate and shape shell. Bake 40 minutes at 300.
Line cooked shell with 1 cup whipped cream then add cooked cherry mixture.
Cherry mixture:
1 can frozen cherries
1/4 cup sugar to 3/4 cup juice
Boil and cherries and 2 Tbsp cornstarch and boil 10 minutes

Five Islands Tea Cake

1 cup sugar
2 eggs
1/2 cup shortening
3 Tbsp molasses
1 tsp soda
1 cup warm water
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 350. Cream shortening, add sugar, well beaten eggs and molasses.  Add vanilla.  Sift together flour, baking powder, salt, cinnamon and cloves. Dissolve the soda in the warm water and add alternately with flour mixture to the creamed ingredients.  Mix well.  Bake in a 9x9 pan for 30 minutes.

Flaky Pie Crust Mix

12 1/2 cup flour
2 Tbsp salt
5 cups shortening

Mix well. Store in freezer.

Pie Crust:

2 1/2 cup mix (recipe above)
1/4 cup ice water
1 egg, beaten
1 Tbsp white vinegar

Bake 10-15 minutes at 425 degrees.

French Cream Filling

2 cups boiling water
2 Tbsp Clear jel
1/2 tsp salt
2 tsp vanilla
2/3 cup instant dry milk
1 cup sugar
2 Tbsp flour
2 egg yolks
1/2 cup cold milk
1 Tbsp butter

Mix dry ingredients, add milk and water slowly. Cook until thick. Add butter and vanilla and cool.

Chocolate filling: Add 1 oz. chocolate and 1/4 cup more sugar.
Mocha filling: Add 2 Tbsp instant coffee

French Tartlettes

1 cup flour
1/2 cup butter
1/4 cup sugar
1 egg yolk
1 Tbsp cream
dash cinnamon

Blend thoroughly.  Bake at 375 for 15 minutes.

Creamy filling:
1/2 pkg instant pudding mix
1/2 cup milk

As it sets, fold in 1 cup whipped cream.

Pour into tartlettes, placing 1 pear half, round side up on top of each. Brush red jelly over each pear and sprinkle with sliced browned almonds.

Fresh Fruit Chantilly

6 6" square cheesecloth
1/2 tsp vanilla
1 cup whipping cream
1 - 8 oz. pkg soft cream cheese
1/2 cup sifted powdered sugar
Fresh mint sprigs (optional)
1 recipe sauce (strawberry, raspberry, peach-orange)

Line 6 - 3" cover a la creme molds or other 1/2 cup molds with damp cheesecloth squares, allowing cloth to hang over edge. Beat together cream cheese and vanilla, gradually add sugar, beating at medium speed of mixer until fluffy. Beat cream to soft peaks, fold into cream cheese mixture. Spoon into molds. Cover and chill several hours. To serve, invert on plate. Holding onto cheesecloth end, lift off mold, peel off cheesecloth. If no holes in mold, invert on paper toweling, leaving cheesecloth intact. Chill several hours to drain and firm up. Serve with sauce.
Strawberry:
2 cup berries, blend. Add 1 tsp cornstarch. 1/4 currant jelly. Cook and stir till bubbly. Cook 2 minutes more. Press through sieve or cheesecloth to remove seeds. Add a few drops red food coloring.
Raspberry:
2 1/2 cups berries, push through sieve. Place in pan with 1/4 cup water. Add 2 Tbsp sugar, 2 tsp cornstarch. Cook and stir. Cook 2 minutes more. Cover and chill.
Peach-Orange:
1 cup fresh or stewed peaches, put in blender and blend until smooth. Put through sieve. Cook with 3/4 cup orange juice, 1 Tbsp white Karo syrup, 1 tsp cornstarch. Cook 2 minutes after bubbles form. Skim foam. Cover and chill.

Gingerbread Cake

1 cup dark brown sugar
1 cup shortening
3 eggs
1 1/4 cup molasses
3/4 cup milk
3 cups flour
1 tsp soda
2 tsp baking powder
2 tsp cloves
2 1/2 ginger
1/2 tsp allspice

Cream shortening and sugar. Add eggs, molasses and milk, beat. Add dry ingredients, mix well. Place in 9x13 pan. Bake at 350 for 35 minutes. 

Gladys' Frosting Mix

1 cup butter
6 cups powdered sugar
2 eggs, unbeaten

Cream butter, add 3 cups sugar gradually. Beat well. Add eggs and beat well. Add remaining sugar gradually. Beat until light and fluffy. Makes 1 quart. Can be refrigerated up to 4-6 weeks.

To vary flavor:
Add to 1 cup mix:
- 2 squares melted chocolate
- 1 Tbsp lemon juice and 1 tsp grated lemon rind
- 1 Tbsp orange juice and 1 tsp grated orange rind
- 1/2 tsp vanilla

Grand Champion Sponge Cake

1 1/4 cup sifted flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp salt
6 egg whites
1 tsp cream of tartar
1/2 cup sugar
6 egg yolks
1/4 cup water
1 tsp vanilla

Sift together flour, sugar, baking powder, and salt. In large bowl, heat egg whites until frothy. Add cream of tartar. Gradually beat in 1/2 cup sugar a little at a time. Beat until stiff, not dry. In small bowl, combine egg yolks, water, vanilla, and sifted dry ingredients. Beat at medium speed for 4 minutes or until light and fluffy. Fold yolk mixture gently but thoroughly into egg whites. Turn into ungreased 10" tube pan. Bake at 350 for 45 minutes. Invert pan to cool.

Creamy Pineapple Frosting:
Cream 1/4 cup butter and 1/4 cup shortening
Gradually add 3 cups sifted powdered sugar
Beat until light and fluffy.
Blend in 1 (8 1/2 oz.) can drained pineapple
1/8 tsp salt
1/4 tsp vanilla
1/2 tsp grated lemon rind

Grandma's Dutch Apple Pie

1 1/2 cups cream
1 cup sugar
2 level Tbsp flour
pinch of salt
pinch of nutmeg

Pour mixture over apples that have been quartered and place in a pie tin lined with crust. Bake until apples are tender.

Granola Bars

3 cups miniature marshmallows
1/2 cup peanut butter
1/4 cup margarine
1 1/2 cup granola
1 cup old-fashioned oats

Put marshmallows, peanut butter and margarine in a saucepan and melt. Mix together granola and oats, mix well. Press into 8x8 greased pan. Cut into squares when cool. Suggestions to be added:
-raisins
-coconut
-sesame seed
-sunflower seeds
-chow mein noodles
-chocolate chips

Heavenly Pie (Lemon)

1 1/2 cup granulated sugar
1/4 tsp cream of tartar
4 eggs, separated
4 Tbsp lemon juice
2 Tbsp grated lemon rind
1 pint whipped cream

Sift cream of tartar and 1 cup sugar and add to beaten egg whites for meringue. Use to line bottom and sides of a 9" greased pie pan. Bake one hour at 300 degrees. Cool. Add 1/2 cup sugar to egg yolks. Add lemon juice and rind. Cook over water until very thick. Cool.
Beat cream, add half to egg and lemon custard. Fold into mix.
Fill pie. Use rest of cream to put on top. Chill in refrigerator 24 hours.

Ice Cream

2 pkg Jello pudding (vanilla or chocolate)
3 egg yolks
1 1/2 cups sugar
quart cream
1 tsp vanilla

Cook pudding. Add rest of ingredients. Finish freezing up with milk and stiffly beaten egg whites, mix well.

Ice Cream and Chocolate Crunch Dessert

3 egg whites, beaten stiff - set aside
Cream: 1/2 cup butter plus 2 cups powdered sugar
Add: 3 squares melted chocolate (liquid 3 Tbsp)
Add: 3 yolks, one at a time, beat after each
Add: 1 tsp vanilla

Fold whites into above, set aside.
Crush 8-9 graham crackers, add 1 cup nuts. Spread in 9x12 pan. Cover with 1/2 chocolate mixture. Set in freezer until hard and set. Soften 1/2 gallon ice cream. Spoon on top of chocolate mixture. Top with rest of chocolate mixture. Finish with crumbs.

Ice Cream Peppermint Dessert

1/2 pkg chocolate wafers, crushed
1/2 cup chopped pecans
3/4 cup crushed peppermint candy
1/2 pint whipping cream
1/2 gallon vanilla ice cream

Use 9x13 pan. Crush chocolate wafers and line bottom of pan. Crush candy. Whip and sweeten cream and tint with green food coloring. Cut ice cream in 1" slices and line up on top of crushed cookies. Spread candy and nuts over ice cream, then spread whipped cream over top and sprinkle remainder of crushed wafers on top of whipping cream. Keep in freezer until ready to serve.

Icing

1/2 cup butter
1 cup brown sugar
1/4 cup milk
2 1/2 - 3 cups powdered sugar

Boil sugar and butter 2 minutes. Add milk and boil again. Cool and pour in mixer bowl, beat with sugar.

Inez' Carrot Pudding

1/2 cup butter
1 cup sugar
1 cup grated carrots
1 tsp soda, dissolved in hot water
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp allspice
1 cup raisins
1/2 cup nuts
1/2 tsp salt
1 tsp vanilla
1 1/2 cup flour

Cream butter and sugar together. Steam rest of ingredients together 3 hours. Then set in oven until brown.

Dip:
1 cup brown sugar
1 Tbsp white sugar
2 Tbsp butter
1 cup water
dash salt
Cornstarch to thicken (2 Tbsp plus)

Jelly Roll

1 cup sifted cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
4 eggs, separated
1 tsp vanilla
2 Tbsp powdered sugar
1 cup jelly

Grease baking pan, line with waxed paper, cut 1/2 inch smaller than pan; grease paper.
Measure cake flour, 1/2 cup sugar, baking powder and salt into sifter; sift onto wax paper, return to sifter.
Beat egg whites until foamy in large bowl; add 1/4 cup sugar, 1 Tbsp at a time, beating well after each portion. Continue to beat until meringue forms stiff peaks.
Beat egg yolks until thick and lemon-colored in medium-sized bowl.
Fold beaten egg yolks and vanilla into meringue until blended.
Sift dry ingredients over egg mixture; fold in gently until blended.
Pour batter into prepared pan and bake. Bake at 400 degrees for 13 minutes.
Sprinkle clean dishtowel with powdered sugar.
When cake is done, cut off crust edges 1/2 inch from rim. Turn cake upside down on dishcloth. Remove wax paper. Roll towel and cake quickly.
When cool, gently unroll and spread with jelly. Roll up again.

Judy's Brownies

4 sq. unsweetened chocolate
2 sticks butter
4 eggs
2 cups sugar (less 2 Tbsp per cup for higher altitude)
1 tsp vanilla
1 cup sifted flour (plus 2 Tbsp per cup for higher altitude)
1/4 tsp salt
2 cup chopped pecans

Melt chocolate with butter in pan. Beat eggs well, add sugar gradually. Beat 10 mins. Stir in vanilla and chocolate mixture. Fold in flour, salt and nuts just until blended. Pour in two 8x8" pans. Bake at 350 degrees for about 25 minutes or until shiny and firm on top. Middle should be fudge-like.

Judy's Cream Cheese Cups

8 oz. cream cheese
2 eggs, separated
lemon rind
2 Tbsp sugar
1-2 Tbsp brandy
strawberries or raspberries

Beat egg yolks with cream cheese and sugar. Add brandy and beat. Beat egg whites until stiff. Fold into cheese mixture. Serve into dessert glasses with berries.

Julie's Brownies

2 sq. unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts

Heat oven to 350. Grease 8x8x2 pan. Melt chocolate and shortening over (but not in) hot water. Beat in sugar and eggs. Measure flour, baking powder, and salt. Mix in nuts. Spread in pan.

Lemon Cheesecake

2 lb ricotta cheese
3/4 sugar
4 eggs

Mix lemon cake batter mix according to directions. Mix above ingredients and pour over unbaked cake.  Bake in springform pan until toothpick comes out clean. About 45-60 minutes.

Lemon Chiffon Cream Pie

4 egg whites
1/4 cup sugar
pinch of salt
3/4 cup lemon cream

Beat egg whites with salt until soft peaks form. Add sugar a Tbsp at a time. Continue heating till whites are very stiff. Fold into lemon cream. Pour into baked pie shell.
Bake at 350 for 15 minutes or until set and the top of the pie is lightly browned.

Lemon Chiffon Pudding

1 Tbsp gelatin, soaked in 1/4 cup cold water for 5 minutes
4 egg yolks
4 egg whites
1 Tbsp grated lemon rind
1/2 cup sugar
1/2 cup lemon juice
1/2 tsp salt
1/2 cup sugar, beaten in with egg whites

Beat yolks and soften gelatin. Add 1/2 cup sugar, salt and lemon juice to yolks and mix well. Cook over hot water, not too hot, until mixture coats spoon like cream, not too thick.
Add grated rind, gelatin, stir well. Cool. When thickened, fold in stiffly beaten whites with 1/2 cup sugar beaten in.
Pour into bowl or mold, rinsed in cold water or lightly oiled.

Lemon Cream

Juice of 1-2 lemons
4 Tbsp sugar
5 eggs, separated

Heat lemons and sugar. Separate eggs, beat yolks and add to lemon mixture. Thicken over low heat or in double boiler. Cool and add beaten whites. Pour into serving dish or into glasses, over macaroons or stale cake.

Lemon Dream Dessert

1/2 cup sugar
1/4 cup lemon juice
dash salt
3 slightly beaten egg yolks
3 egg whites
1/4 cup sugar
1 cup heavy cream, whipped
1 cup finely crushed vanilla wafers

Combine first 4 ingredients in a heavy pan and cook, stirring constantly until thickened. Cool. Beat egg whites till soft peaks form, gradually add sugar, heating till stiff peaks form. Fold into lemon mixture, fold in whipped cream. Sprinkle half of crumbs in 8x8 pan, spread lemon mixture over top with remaining crumbs. Chill overnight or freeze before serving. Trim with lemon slice or cherry.

Lemon Jell

6 eggs

2 cups sugar

1/2 cup butter

Grated rind and juice of 3 lemons

Boil until thick.

Lemon Souffle

1 cup sugar
1/3 cup flour
1/8 tsp salt
1/8 tsp baking powder
3 Tbsp butter
3 egg yolks, beaten lightly
1 cup milk
1/2 tsp lemon rind, minced
3 Tbsp lemon juice
3 egg whites, stiffly beaten

Sift dry ingredients and mix with butter. Add egg yolks, milk, lemon rind, and lemon juice. Fold in stiffly beaten egg whites and pour into lightly buttered baking dish. Bake in a pan of water at 350 degrees for 40 minutes or until lightly browned. Cake will rise to top, leaving custard on bottom of dish. Cool. Serve with whipped cream.

Leslie's Cheese Cake

3 - 8 oz. cream cheese
1 cup sugar
5 eggs
1 1/2 tsp vanilla

Mix in order given. Line cupcake pans. Pour in batter. Bake at 300 for 30-40 minutes. Let stand while mixing topping.

Topping:
1/2 cup sugar
1 cup sour cream
1/2 tsp vanilla

Spoon on top of cupcakes. Trim with cherries, strawberries or jelly. Bake 5 minutes at 300 degrees.

Linda's Pie Crust

1 1/2 cup flour
1/2 cup oil
1 tsp salt
2 Tbsp milk

Mix in glass pie plate and press into shape.

Luxury Loaf Cake

1 cup butter
1 cup sugar
1 tsp vanilla
5 eggs
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 3/4 cups unsifted flour
1/4 cup orange juice
4 ounces semisweet chocolate, finely chopped
Grated rind of 1 orange
1/3 cup finely chopped nuts

In a bowl, cream butter, gradually add the sugar, beating until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating thoroughly into the mixture. Add the baking powder, salt, nutmeg, and flour alternately with the orange juice until a smooth, silky batter is achieved.
Fold in the very finely chopped chocolate and grated orange rind and nuts.
Line a loaf pan with foil and fill with batter. Bake in a preheated 300-degree oven for 1 hour, 40 minutes, or until the loaf springs back at the touch of a finger. Cool cake in pan. Remove from pan, peel off the foil and slice to serve. To store, wrap well in fresh aluminum foil or plastic.

Marian's Fruitcake

8 oz. golden raisins
8 oz. raisins
8 oz. currants
4 oz. chopped mixed peel
4 oz. (1 cup) almonds
4 oz. glace cherries, quartered
8 oz. (2 cups) plain flour
1 tsp allspice
pinch salt
8 oz. butter
6 oz. (1 cup) soft light brown sugar
4 large eggs
1 1/2 Tbsp brandy

Grease and line an 8" round cake tin with parchment paper (also wrap brown paper around tin and above, about 2" above top).
Mix raisins, currants, peel, almond and cherries together.
Sift the flour, spice and salt. Cream butter till soft. Add sugar and beat till light and fluffy. Beat in eggs one at a time. Fold in dry ingredients, adding fruit and brandy last. Place in tin. Place on baking sheet lined with brown paper. Bake in lower part of oven at 300 degrees for 3 1/2 hours, perhaps less. Cool on rack. Wrap in foil or put in airtight tin and store in a cool dry place.

Marie's Cherry Torte

1 egg
1 1/4 cup sugar
1 Tbsp shortening
1/2 cup nuts
1 cup flour
1 tsp cinnamon
2 cups sour cherries, drained
1 tsp baking powder
1/4 tsp salt

Beat egg, sugar, shortening. Add other ingredients. Bake 45 minutes at 350 degrees.

Sauce:
1 cup cherry juice
1/2 cup sugar
1 Tbsp cornstarch
1 Tbsp butter
pinch salt

Cook until thick. Pour over tarts. Top with whipped cream.

Mrs. Sheffield's Rice Pudding

2 Tbsp raw rice
1/2 cup sugar
1 quart milk
1 tsp nutmeg

Bake slowly (300 for 3-4 hours), stir occasionally.

Oatmeal Cake

1 cup oatmeal
1 1/2 cup boiling water
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs, beaten
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup flour

Pour water over oats and let stand 10 minutes. Cream sugars and shortening together. Then add eggs. Sift soda, salt, cinnamon and flour together and add alternately to oatmeal mixture. Bake at 375 for 35 minutes.

Topping:
1 stick butter
1/2 cup brown sugar
1/4 cup cream
1 cup nuts
1 cup coconut
1 tsp vanilla

Spread on hot cake. Brown under broiler.

Oatmeal Date Cake

1 cup quick rolled oats
1 cup boiling water
2 eggs, beaten
1/2 cup each white sugar, brown sugar, shortening, chopped dates, and nuts
1 cup sifted flour
1 tsp soda
1/2 tsp cloves
1/2 tsp cinnamon
1 tsp salt

Pour boiling water over oats and cool to lukewarm. Mix eggs, sugar, shortening, nuts and dates. Sift together dry ingredients and stir into date mixture. Add oatmeal and mix well. Bake at 350 for one hour.

Orange Pudding

1 1/2 cup orange juice
juice of 1 lemon
rind grated of both orange and lemon
1/2 cup sugar
4 eggs
1 Tbsp gelatin

Heat orange and lemon juice and mix in gelatin. Meanwhile, beat yolks of eggs with sugar very well. Mix everything together and when it starts to thicken, add whites beaten stiffly. Decorate with orange slices or banana.

Orange Sauce for Angel Food Cake

2 eggs
1 cup sugar
4 Tbsp flour
1/2 cup orange and lemon juice
2 Tbsp orange rind

Cook over water until thick. Cool and add 2 cups whipped cream.

Orange Sauce for Cake

1 cup sugar
1 cup orange juice
1 Tbsp butter
juice of 1 lemon
1 tsp corn starch
1 egg yolk

Cook until it coats spoon.

Pastry for Fried Pie

3 Tbsp butter
3 Tbsp shortening
1/2 tsp salt
1/2 tsp baking powder
1 1/4 cup flour
3 Tbsp plus 2 tsp ice water

Blend and let stand overnight in refrigerator. Remove and let return to room temperature. Roll out and fill with 2 1/2 Tbsp filling. Dip in sweet milk, prick with fork and fry in deep fat.

Pavlova

4 egg whites
1 cup sugar
pinch salt
1 Tbsp cornstarch
1/2 tsp vinegar or lemon juice

Beat salt and egg whites, until a knife cut through mixture comes out clean. Gradually add sugar, beating continually until mixture is very stiff and sugar is well beaten in. Fold in cornstarch and vinegar. Pour into a lightly-greased 8-inch cake pan, lightly sprinkled with a little cornstarch. Make a slight depression in center, bringing the mixture a little higher at the sides. Bake for 1 1/2 hour at 250 degrees. Cover with a piece of grease-proof paper if the shell shows signs of browning on top. Turn onto wire rack and immediately onto serving plate when shell is cool, fill with choice of fillings, strawberries with cream, fruit salad or lemon filling.

Lemon Filling:
3/4 cup sugar
1 1/2 tsp cornstarch
pinch salt
3/4 cup water
3/4 tsp grated lemon rind
3 Tbsp lemon juice
3/4 Tbsp butter

Mix together sugar, cornstarch, salt, water and juice. Cook over low heat, stirring constantly, until boiling. Add grated lemon rind, cook 1 minute, stirring constantly. Remove from heat and add butter. Serve with Pavlova.

Peach Cobbler with Buttermilk Crust

Filling:
3 lb. fresh peaches
2/3 cup sugar
2 Tbsp flour
2 Tbsp butter
Slice peaches. Combine sugar and flour and gently fold them into peaches. Pour peaches into 1 1/2 qt baking dish.

Buttermilk Crust:
3/4 cup flour
3/4 cup cake flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp soda
4 Tbsp cold unsalted butter
2/3 cup buttermilk
Combine dry ingredients and stir well. Cut the butter into 8-10 pieces and rub into flour until the mixture resembles coarse meal. Make a well in the center and add buttermilk. Stir gently. Let the dough stand for a minute or two to allow flours to absorb the liquid. Fold the dough 2-3 times until it is smooth. Roll to a little less than 1/4" thick. Place dough on top of filling. Slash 4-5 vent holes. Brush dough with buttermilk or milk and sprinkle with sugar. Bake in preheated 450-degree oven for 20 minutes.

Glaze:
1 Tbsp milk, buttermilk or cream
1 Tbsp sugar

Peach Ice

1 pkg Knox gelatin
4 cups ripe peaches
1 1/2 cup white Karo
1/2 cup water
2 Tbsp lemon juice

Sprinkle Knox over water. Stir constantly over low heat until dissolves. Place half of the peaches and juice in blender and liquify. Add remaining 1/2 until all is liquified. Add gelatin and syrup and blend. Pour in pan. Freeze 1-2 hours. Beat. Cover and freeze 3 hours.

Pecan Shells

2 Tbsp butter
1/2 cup brown sugar
1 slightly beaten egg
1/4 cup finely chopped pecans
1/3 cup sifted flour
1/4 tsp vanilla
few grains salt

Cream butter and sugar. Fold remaining ingredients; mix well. Chill. Bake at 350 about 7 mins. Cool 30 seconds. Remove from baking sheet; immediately shape over bottom of custard cup or glass. Make 6-8. Fill with butter brickle ice cream.

Prune Cake

2 cups flour
1 1/2 cup flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup vegetable oil
1 tsp vanilla
1 cup buttermilk
3 eggs
1 cup chopped nuts
1 cup cooled prunes

Sift flour, sugar, salt, soda, cinnamon, nutmeg and allspice together. Add oil, vanilla and buttermilk. But until smooth, about 2 minutes. Add eggs, beat 2 minutes. Add nuts and prunes.
Bake in 9x15 pan for 15-45 minutes at 350 degrees. Perforate while hot with toothpick. Bring to a boil:

1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1 Tbsp corn syrup
1/2 stick butter

Pour gently over cake. Serve warm as is, or with whipped cream.  Freezes well.

Pumpkin Cheesecake

1 1/2 lbs ricotta cheese
2 eggs, separated
1 heaping tsp cinnamon
1 1/2 cup pumpkin
1 cup sugar
1 Tbsp flour
1 tsp vanilla

Mix well and beat egg whites until stiff, fold into mixture. Pour into greased and floured 9" spring form pan. Bake 1 hour at 350 and turn off oven and leave in oven 1 hour more. Refrigerate.

Pumpkin Pie Cake

1 pkg yellow cake mix
1/2 cup butter, melted
4 eggs
1 large can pumpkin
2/3 cup milk
1/2 cup brown sugar
1 1/2 tsp cinnamon
3/4 cup sugar (1st)
1/4 cup sugar (2nd)
pinch nutmeg
pinch cloves
1/2 cup flour
1/2 tsp baking powder
1/2 cup butter
1 cup nuts, chopped

Reserve 1 cup of the cake mix. Mix remainder with 1/2 cup melted butter and one of the eggs. Spread into a 9x13 pan. Set aside.
Mix canned pumpkin, milk, 3 remaining eggs, brown sugar, cinnamon, 1st sugar, nutmeg, and cloves. Pour over cake mixture.
Mix one cup remaining cake mix, flour, baking powder, and 2nd sugar. Cut in, with pastry blender, 1/2 cup butter until fine texture is achieved. Then add nuts. Sprinkle over other mixtures. Bake at 350 for 1 hour.

Raisin Cake

1 scant cup sugar
1 cup sour cream
1 cup raisins
3 egg yolks
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
egg whites for top of cake

Rhubarb Coffee Cake

1/2 cup butter
1 1/2 cup sugar
1/2 tsp salt
1 egg
1 tsp soda
1 cup buttermilk
2 cups plus 1 Tbsp flour
3 cups finely cut rhubarb
1/2 cup chopped nuts

Mix butter, sugar, salt and egg. Add soda to buttermilk. Mix in flour, rhubarb and nuts. Put in greased 9x13" pan and top with:

1/3 cup sugar
1/3 cup chopped nuts
1 tsp cinnamon

Bake at 350 for 45 minutes or until done.

Rocky Road Cake:

2 cups flour
1/4 tsp salt
1 3/4 sugar
4 Tbsp cocoa
1 cup cold water
1/2 cup oil
1/2 cup butter
1/2 cup buttermilk
1 tsp soda
2 eggs

Sift flour, salt, sugar and cocoa in a mixing bowl. Bring water, oil and butter to a boil. Pour over dry ingredients and beat until creamy. Then add buttermilk, soda and egg. Beat very well and bake at 400 degrees for 18 minutes in a greased jelly-roll pan, 16x11x1.

Icing:
1/2 cup butter
1/4 cup cocoa
1/3 cup buttermilk

Bring to a boil. Then add:
1 lb. sugar (3 1/2 cups)
1/2 tsp vanilla
1/2 cup mini marshmallows (cut in half)
1/2 cup chopped nuts

Mix well and spread on warm cake.

Sally's Sour Cream Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
1/4 cup powdered sugar
2 Tbsp melted butter
1 tsp cinnamon

Line a 9-inch, 2 1/2 inch-deep spring mold with graham cracker crust.
Chill crust well. Preheat oven to 375.
Pour into shell:

2 eggs, well beaten
3/4 lb. soft cream cheese
1/2 cup sugar
1 tsp lemon juice or 1/2 tsp vanilla
1/2 tsp salt

Bake 20 minutes. Remove from oven. Dust top with cinnamon.
Let cool to room temperature. Heat oven to 425. Mix well and pour over cake:

1 1/2 cup thick cultured sour cream
2 Tbsp sugar
1/2 tsp vanilla
1/8 tsp salt

Bake about 5 minutes to glaze it. Let cool, then refrigerate from 6-12 hours.

Sandy's Cherry Cake

1 yellow cake mix
1 can cherry pie filling (blueberry, apple)
1/4 cup oil
1/2 cup water
2 eggs

Swirl oil around a 9x13 cake pan or 2 8x8 pans. Add cake mix, water and eggs. Mix in pan with fork for 3 minutes. Make grooves in batter and put filling in and cover some with batter.  Bake 40 minutes. Powdered sugar may be sprinkled on top.

Sauerkraut Cake

2/3 cup butter
1 1/2 cup white sugar
3 eggs
2 1/4 cup flour
1 tsp soda
1 tsp baking powder
1 tsp salt
1/2 cup cocoa
1 cup cold water
2/3 cup drained and rinsed sauerkraut, chopped

Cream butter and sugar.  Add eggs, one at a time, and beat well. Sift flour, soda, baking powder, salt and cocoa together and add alternately with cold water to creamed mixture.  Fold in sauerkraut last.  Bake 30 mins at 350 or until done.

Shirley's Pound Cake

3 cups sugar
3 cups plain flour
6 large eggs
1/2 lb butter
1/4 tsp soda
2 Tbsp rum flavoring
1/2 pint sour cream

Cream sugar and butter well. Add eggs, one at a time. Cream well. Add soda to flour and sift. Add flour slowly, folding in well after each addition. Add flavoring, then sour cream. Do not beat long after sour cream is added. Cook in buttered tube pan at 300 degrees for about 1 hour, 10 minutes.

Sour Cream Cake

1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking flour
1 tsp soda
1 tsp vanilla

Cream butter and sugar. Add eggs and other ingredients and mix.
Mixture:
1/2 cup chopped nuts
1/4 cup sugar
1 Tbsp cinnamon

Divide batter in half. Put half in cake pan. Sprinkle 1/2 of cinnamon mixture over batter and add remaining batter, then remaining mixture.

Bake at 350 for 35 minutes.

Sponge Cake

6 egg yolks
2 Tbsp ice water
6 egg whites
1 tsp vanilla
1 1/2 cup sifted flour
1 1/2 cup sifted sugar
2 tsp lemon juice
1 tsp grated lemon rind
1/4 tsp salt

Beat egg yolks.  Gradually add sugar, beating until thick and lemon-colored. Add ice water, lemon juice, lemon rind, and vanilla. Sprinkle salt on egg whites. Beat stiff but not dry. Place on top of egg yolk mixture. Sift flour on top. Fold in carefully but thoroughly. Grease and flour angel food cake pan. Bake 50 minutes at 325 degrees or until toothpick comes out clean. Invert cake and let cool.

Strawberry Dessert

1 lb farmer cheese
1 stick butter, softened
1 tsp vanilla powder or 2 tsp vanilla extract
3/4 cup sugar
1 1/4 cup sour cream

Beat butter and sugar.  Add cheese using medium speed. Add sour cream and vanilla. Beat until smooth. Spoon on round plate to form a mound. Refrigerate for at least 1 1/2 hour. Garnish with strawberries. Serve very cold with raspberry sauce.
Sauce:
1 - 10 oz. pkg of frozen raspberries
1/2 cup sugar
2 Tbsp lemon juice
Cook over low flame, 30 minutes. Sieve to remove seeds.

Streusel Topping

1/2 cup brown sugar
2 tsp cinnamon
1/4 cup finely chopped pecans
2 Tbsp flour
2 Tbsp melted butter

Mix ingredients. Spread on warm cake. Return to 375 degrees. oven for about 5 minutes.

Strudel

1/2 lb butter
1/2 pint commercial sour cream
1 tsp salt
2 cup flour

Cream butter and cream. Beat well. Sprinkle in salt and add flour. Blend well, cover and refrigerate. Let stand at room temperature an hour or less. Cut in four parts. Roll out about the size of a 15x18 jelly roll pan. Place on filling roll, jelly roll fashion. Tuck in sides and place on greased cookie sheet. Bake one hour at 300. Sprinkle with powdered sugar.

Apricot filling for 4 strudels (1 batch):
1 lb jar apricot preserves
2 cup chopped nuts
1 cup yellow raisins
3/4 cup coconut

Sweet Butter Icing

2 cups powdered sugar
6 Tbsp butter
1 egg yolk
1 tsp (plus) milk
1 cup chopped Spanish salted peanuts

Beat sugar, butter, and egg yolk until smooth with hand mixer. Add milk to make it spreadable. Top with peanuts.

Tart

4 eggs
3/4 tsp salt
1 tsp baking powder
2 Tbsp orange juice concentrate
1 cup sugar
1 cup flour

Separate eggs. Beat yolks until light. Add liquid, salt and sugar gradually, beating. Add flour and baking powder. Fold in stiffly beaten egg whites. Bake in two buttered 8" pans 15-25 minutes at 325 degrees.
Filling:
1/2 pint whipped cream
1/3 cup powdered sugar
Fresh fruit

Tart Crust

1/4 lb butter
1/4 cup powdered sugar
1 cup flour

Place butter in bowl and put in low oven to melt (or on low burner). Add sugar and flour, cream together a bit and press into 9-10" pie plate. You can wrap in plastic and freeze for weeks. To bake, use 350-degree oven. Line crust with aluminum foil and some rice or beans and bake 20-30 minutes until edge is a little brown. Remove foil carefully and fill with fruit or other desired filling. Bake 30-40 minutes.

Tartlets

1 cup plus 2 Tbsp butter
1 egg
3 1/4 cups sifted flour
1 cup sugar
1 Tbsp cream
1 tsp almond flavoring

Cream sugar and butter. Add egg, beating and creaming well. Add almond flavoring and flour a little at a time. Press dough 1/8 - 1/4" thick into tart pans and bakeat 350 degrees for 15-20 minutes. Cool before unmolding. Invert and give tins a squeeze. Should pop out.

Topping for Pies

1 cup flour
1 cup sugar
1 stick butter
1 tsp baking powder
1 tsp vanilla
pinch salt

Drinks:

Apple Cider Wassail

1 gallon apple cider
1 6 oz. can frozen orange juice
1 cup brown sugar
2 sticks cinnamon
1 Tbsp whole cloves

Simmer 2-3 hours. Serve hot.

Floating Island Punch

1/2 cup sugar
1 cup water
1 6 oz. can frozen lemon juice
3 6 oz. cans frozen orange juices
1 qt ginger ale
1 orange, thinly sliced
1 4 oz. bottle maraschino cherries and juice
1 pint lemon or orange sherbet

Make lemon and orange juices according to package directions.  Heat sugar and water. Cool.  Combine all ingredients except sherbet. Float sherbet by spoonfuls into punch, using ice cream dipper.

Spiced Cider

2 qt. cider
1 stick cinnamon
1 tsp whole cloves
1 cup brown sugar
1 tsp whole allspice
1/4 tsp salt

Bring to simmer for 20 minutes. Remove spices. Serve hot.

Valentine Apple Juice

2 cups apple juice
1 Tbsp cinnamon red hots
1 tsp lemon juice

Heat until red hots dissolve. Serve hot or over ice.

Eggs:

Baked Omelet

8 eggs, separated
2 Tbsp cream or milk
diced cheese and ham
salt and pepper

Beat yolks until light yellow and thick with cream/milk. Add ham and cheese.  Beat egg whites until very stiff. Fold into yolk mixture.  Place into preheated 400-degree oven in an ungreased casserole dish, 25-30 minutes.

Cheese and Ham Pie

Dough: Into 1 cup flour, cut 1/8 lb butter. Cut in 1 egg yolk, then 1 full Tbsp milk, then 1 full Tbsp sherry and a dash of salt.
Knead into a ball and put into icebox for several hours or overnight.
Grease pan, roll out dough, and line pan.

Filling:
3-4 slices of ham or crisp bacon
6 thin slices of Swiss cheese, alternated
2 eggs
1/2 pint of sour cream
Worcestershire sauce

Lay meat and cheese in pan. Beat eggs, Add cream, mix, and pour over pie.  Put in a hot oven (425-450) and bake about 20 minutes. Add a few drops of Worcestershire sauce to finish.

Crabmeat Quiche

1 1/2 cup crabmeat
1 Tbsp chopped onion or shallot
2 Tbsp finely chopped parsley
2 Tbsp sherry
4 eggs, lightly beaten
2 cups cream or half-and-half
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper

Pick over crabmeat to remove bits of shell and cartilage. Combine meat, celery, onion, parsley, sherry and refrigerate for 1 hour.  Preheat oven to 450.
Line pastry in a 9" pie tin and bake 5 minutes.  Sprinkle inside of partly-baked shell with crab mixture.
Combine eggs, cream, nutmeg, salt, pepper and strain over mixture in shell.
Bake 15 minutes, reduce temperature to 350 and bake till knife inserted 1" from edge comes out clean, about 10 minutes longer.
Serve immediately.

Gruyere Oven Omelet

8 eggs
1 cup milk
salt and pepper
1/8 tsp nutmeg
1/4 lb diced ham, cut in julienne strips
2 1/2 cups shredded Gruyere cheese (about 10 oz)
1 Tbsp melted butter

Beat eggs until light and mix in remaining ingredients. Pour into buttered 2 qt baking dish about 10 1/2 inches in diameter. Drizzle top with melted butter.  Bake at 350 for 40 minutes or until set.

Mary's Swiss Pie

1 1/2 cup seasoned bread crumbs
12 slices lean bacon
3 beaten eggs
1/2 lb. grated cheese
4 1/2 Tbsp butter
3/4 cup chopped onion
1/4 tsp salt
1 1/4 cup scalded milk

In a bowl, combine bread crumbs and butter. Spread 1 cup crumb mixture on bottom and sides of casserole pan. Press firmly to form shell. Cook bacon until crisp, drain on paper towels and crumble.  Drain liquid from pan, add onions and cook until tender.  Spread bacon and onion over crumb crust. In a pot, scald milk.  Add salt and half of cheese.  Heat slowly 10-15 minutes until cheese melts. Spoon cheese mixture into casserole. In a bowl, combine remaining cheese and crumb mixture.  Spread over melted cheese mixture. Bake at 325 for 40-45 minutes.

Quiche

4 eggs
2 cups cream
1/4 lb Swiss cheese
salt
parsley
Ham

Bake at 425 for 15 minutes or at 325 for 35 minutes.  Let stand 10 minutes before serving.

Shrimp and Cheese Souffle

1 1/2 lb. shrimp
1/2 lb. sharp cheddar cheese
6 slices white bread, torn
1 pt. milk
5 eggs, beaten
1/2 cup melted butter
1/2 tsp dry mustard

Put shrimp , bread and cheese in 2 layers.  Pour melted butter over top.  Mix eggs, milk, mustard and pour over top and cover.  Let stand overnight. Bake at 350 for one hour.

Can be made without shrimp using just cheese or other kinds of seafood or other cheeses.

Shrimp-Crab-Lobster Quiche

2 Tbsp minced shallots
3 Tbsp butter
1 cup crab
1/4 tsp salt
pepper
2 Tbsp Madera or dry white vermouth
1 Tbsp tomato paste
3 eggs
1 cup whipping cream
pastry shell
1/4 cup grated Swiss cheese

Saute shallots and butter but do not brown.  Add crab and stir gently 2 minutes.  Sprinkle salt and pepper. Add wine and raise heat and cook a moment.  Allow to cool slightly.  Beat eggs in a bowl with cream and tomato paste and seasoning.  Add fish and taste for seasoning.  Pour into pastry shell and sprinkle cheese over quiche. Bake in upper 1/3 of oven at 375 for 25-30 minutes till puffed and browned.  

Fruits:

Baked Winter Pears

6 Bartlett pears
4 Tbsp sugar
5 Tbsp butter
1 1/3 cups heavy cream
1 Tbsp confectioners sugar
vanilla extract

Preheat oven to 425. Peel, split and core the pears. Place cut side down in a baking dish, sprinkle with sugar, dot with butter and bake for about 35 minutes.  Remove after testing the pears to be sure they are tender. Add 1 cup of the heavy cream and bake 10-15 minutes.  If the sauce appears curdled, remove the pears to serving dish and add 3 Tbsp water to the sauce; stir lightly.  Whip the remaining cream with the sugar and vanilla to taste. Serve on pears. Serve warm.

Sunshine Strawberries

6 qt berries
sugar equal weight

Let stand 30 min.

Cook slowly for 10 minutes.  Stir carefully so as not to break berries.  Pour in flat pan or platter.  Place in sun covered with glass and stir three times a day.  Can be sealed directly after outdoor cooking, do not return to stove.

Household Goods:

African Violet Food

1 tsp baking powder

1 tsp Epsom salt

1 tsp saltpeter

1/2 tsp household ammonia

Mix the above in a gallon of tepid water.  Use only once a month.

Baby Wipes

2 1/2 cups water

2 Tbsp baby oil

2 Tbsp baby bath

1 roll paper towels, in half-sheets

Cut paper towel roll in half and put in 10-cup Tupperware container.  Mix other ingredients and pour over towels. Bring up center towel through the middle of roll to start.

Cleaning Solution for Windows

1 qt. water

1 tsp Cascade

Mary's Window Cleaner

1 pint rubbing alcohol

3 Tbsp non-sudsing ammonia

2 tsp liquid Joy dish soap

Mix in a gallon container.  Fill rest of jug with water.

Pasta:

Linguine with Walnut Sauce

1 cup walnuts
1/2 cup half and half
1/3 cup packed parsley sprigs
2 Tbsp olive oil
1 large garlic clove, chopped
6 fresh basil leaves or 3/4 tsp crumbled dried basil
Pinch of cayenne
salt to taste
1/2 pound linguine

In a food processor, blend walnuts, half and half, parsley, oil, garlic, basil, cayenne and salt to taste until the mixture is well combined.
In a saucepan of boiling slated water, boil the linguine until it is al dente.  Drain.  In a heated serving bowl, toss linguine with the sauce.

Mac 'n' Cheese

2 cups uncooked macaroni
2 Tbsp butter
2 Tbsp flour
1 cup each cheddar, Colby and Monterey Jack
1/4 cup grated Parmesan
2 tsp parsley flakes
2 Tbsp buttered bread crumbs
1 tsp salt
2 cups milk

Cook macaroni.  Cook butter, flour, salt and milk until thick.  Mix cheeses, reserve 1/4 cup. Add to white sauce, stir until melted.  Mix in mac and parsley, Pour into 2 quart casserole. Top with crumbs and reserved cheese. Bake at 350 for 25 minutes.

Ronald Reagan's Favorite Macaroni and Cheese

1/2 pound macaroni
1 tsp butter
1 egg, beaten
1 tsp dry mustard
1 tsp salt
1 cup milk
3 cups grated cheese (preferably sharp cheddar)

Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg.  Mix mustard and salt with 1 Tbsp hot water and add to milk. Add cheese to macaroni, leaving enough to sprinkle on top.  Pour macaroni into buttered casserole.  Add milk, sprinkle with cheese.  Bake in a preheated 350-degree oven for about 45 minute, or until custard is set and top is crusty.

Summer Pasta

In a bit of olive oil, saute chopped onion and three chopped cloves of garlic. Add 1/2 chopped green pepper and large chopped tomato, ground pepper, can of anchovy fillets (chopped), 1 Tbsp capers. The tomato should not be overcooked, just heated through. Add chopped fresh basil and serve over pasta that has been tossed with the oil from the anchovies and a bit more olive oil.

Tortellini with Swiss Chard

1 pk Swiss chard
2 1/2 Tbsp chopped onion
3 1/2 Tbsp chopped ham or chicken
salt
1/4 cup butter
1 egg yolk
1 cup cream cheese
1/4 - 1/2 tsp nutmeg
2/3 cup parmesan cheese

Boil 5 minutes. Cook pasta. Top with butter, then parmesan cheese.

Pork:

Pork Chop Dinner

1 can mushroom soup
1/4 cup milk
4 med sliced potatoes
salt/pepper/garlic salt to taste
1/4 small onion, sliced
3 slices American cheese, torn
1 can green beans, drained
4 pork chops, 5/8" thick

Reserve 4 Tbsp soup. Combine soup and milk.  Add potatoes, onions, and seasonings.  Pour into casserole and dot with cheese. Add beans. Place chops on top and 4 Tbsp soup and top.  Sprinkle with more garlic salt. Cover and bake at 325 for 1 hour and 30 minutes. Remove cover the last 30 minutes.

Salads:

Asparagus Mold

1 can asparagus soup
1 - 6 oz. lime Jello
8 oz. cream cheese
1/2 cup water
1/2 cup mayonnaise
3/4 cup chopped celery
1 Tbsp grated onion
1/2 cup chopped green pepper
1/2 cup chopped walnuts

Benihana Dressing

1/2 cup canola oil
2 Tbsp white vinegar
1 Tbsp tomato paste
1 Tbsp soy sauce
1/2 tsp salt
1/2 tsp ground ginger
1/2 cup sliced celery
1/4 cup chopped onion

Blend and refrigerate.

Best Ever Salad:

1 package lemon-flavored Jello
1 cup boiling water
1 Tbsp brown sugar
1 cup crushed pineapple
2 carrots, grated

Mix water and gelatin, stir in brown sugar and pineapple. Pour into mold and sprinkle carrot on top.  Do not stir!  Serve with carrots on bottom.

Beth's Salad Dressing

1 tsp tarragon leaves
1 Tbsp sugar
1/2 tsp mustard
1 cup salad oil (cotton seed)
1/2 tsp salt
1/8 tsp pepper
1/2 cup tarragon vinegar

Mix in order given in blender. Refrigerator 1 hour. Mandarin oranges and toasted almonds on bed of Romaine lettuce.

Blender Lemon Mayonnaise

1 egg
1/2 tsp salt
1/4 tsp white pepper
1 cup salad oil
1 Tbsp lemon juice
grated rind of 1 lemon
1/4 tsp dry mustard

Put all but oil in blender at high speed 4 seconds. Remove glass top and slowly add oil in a thin stream. Turn off and scrape sides. Blend 4 seconds longer. Store in refrigerator. 

Blender Mayonnaise

4 egg yolks
2 Tbsp lemon juice
1 cup salad oil
1 tsp water
2 Tbsp mustard
1/2 tsp salt
dash pepper

Whip yolks and lemon juice until creamy.  Add oil very slowly. If it breaks up, add 1 tsp of water slowly. Add mustard, salt and pepper. Combine.

Carrot Salad

Boil sliced carrots until fork tender.
In separate pan, boil:
1 can tomato soup
1 cup sugar
1/2 cup each oil and vinegar
1 tsp salt
1/2 tsp pepper
mustard

Place sliced onions and drained carrots in bowl. Pour hot marinade over and let stand overnight.

Chicken Salad

2-3 cups diced cooked chicken
4 oz. can of water chestnuts, drained and chopped
1/2 lb. seedless grapes
1 cup chopped celery
1 cup mayo
1 tsp curry powder
2 tsp soy sauce
2 tsp lemon juice

Serve on lettuce.

Chicken Salad

6 cups cooked cubed chicken
2 cups seedless grapes, halved
1 1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cup whipping cream
3 tsp lemon juice
3 cups cut-up celery
2 cups slivered almonds
salt and pepper

Combine mayo, cream, sour cream and lemon juice. Combine chicken, grapes, celery and almonds. Mix the two together. Add salt and pepper. Make ahead and chill.

Cocktail Salad Claudine

2 1/2 can fruit cocktail
2 (3 oz.) cream cheese
1/2 cup mayonnaise
1 cup whipping cream
1/2 cup maraschino cherries
24 marshmallows

Melt marshmallows in fruit cocktail juice. Remove from heat and add fruit, mayonnaise and cheese, and 1-2 drops red food coloring if desired. Add whipped cream last, then pour in 2 - 2 1/2" cans. Put in freezer will keep for 2 weeks or more.

Confetti Buffet Mold

1 envelope gelatin
1/2 cold water
1/2 cup cream
1 cup Miracle Whip
1/2 cup chopped green pepper
1/4 cup chopped pimento
1 cup chopped celery
1/4 tsp finely chopped onion
3/4 tsp salt

Soften gelatin in cold water, dissolve over hot water. Gradually add cream to Miracle Whip. Stir until well blended. Add gelatin. Chill until slightly thickened. Add remaining ingredients. Pour into 6 1/2" mold. Garnish with radish roses.

Cranberry Salad

1 lb. cranberry sauce
1/4 cup mayonnaise
2-3 Tbsp lemon juice
1/4 cup mayonnaise
1/4 cup sifted powdered sugar
3 oz. cream cheese, whipped
1 cup chopped nuts

Crush sauce with fork and add lemon juice and blend well. Pour into small container. Combine remaining ingredients and spread over sauce.

Cranberry Salad

1 pkg cranberries
1 cup sugar
1 cup drained, crushed pineapple
3/4 lb, small marshmallows
1 pint whipping cream

Grind cranberries and combine with sugar. Let stand 2 hours. Whip cream and combine with marshmallows. Drain pineapple. At the end of 2 hours, combine all ingredients. Let stand overnight in refrigerator. Will mold. Makes a large salad.

Cucumber Salad

2 medium cucumbers, peeled and sliced
4 Tbsp vinegar
2 Tbsp lemon juice
2-3 green onions, chopped
4 slices fried bacon, crumbled
1 1/2 Tbsp salt
1 Tbsp sugar
1/4 cup parsley, chopped

Mix and chill.

Daisy's Cole Slaw

4 cups cabbage
1 small onion
1/2 green pepper

Mix:
1 cup sugar
1 cup white vinegar
1 cup water
1/2 cup salad oil
dash salt

French Dressing

2 Tbsp Worcestershire sauce
2 cans tomato soup
3/4 cup salad oil
3/4 cup vinegar
1 cup sugar
juice of 1 lemon
1/2 onion, cut fine
2 garlic buds

Let stand overnight and take out onions and garlic.

French Dressing

1/2 cup olive oil
1/2 cup water
1/2 cup lemon juice
1/4 cup honey
1 Tbsp paprika
3/4 cup tomato sauce
1 Tbsp onion powder
1 tsp garlic powder
1 1/2 tsp salt

Blend well.

Frozen Cranberry Ambrosia

1 can sweetened condensed milk
1 - 20 oz. crushed pineapple, drained
1 can whole cranberry sauce
1/4 cup lemon juice
1/2 cup chopped pecans
1 - 9 oz. Cool Whip, softened

Combine and put in 9x12 pan, freeze. Take out to soften slightly before serving.

Fruited Wild Rice Salad

Dressing:
1/4 cup olive oil
1/3 cup orange juice
2 Tbsp honey

Salad:
1 cup uncooked wild rice
2 Golden Delicious apples, chopped
Juice of 1 lemon
1 cup golden raisins
1 cup seedless red grapes, halved
2 Tbsp each minced fresh mint, parsley and chives
salt and pepper to taste
1 cup pecan halves

Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool.
In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

Guacamole Dip or Salad

1 large ripe avocado
1/2 ripe tomato, peeled and finely chopped
1/2 green pepper, seeded and finely chopped
1 tsp onion salt
1/2 tsp salt
1/2 tsp olive oil
1/2 cup mayonnaise (or sour cream)
1/2 tsp chili powder
1/4 tsp black pepper
1 tsp lime juice

Mash avocado with a fork. Blend in remaining ingredients except mayonnaise. Spread mayonnaise over top on dip. When ready to serve, blend well. Serve with corn chips or stuff tomatoes.

Guatemala Salad

1/2 head lettuce
2 tomatoes, cut in wedges
1/4 cup sliced, pitted ripe olives
1/4 cup chopped green onions
1 cup Fritos
6 1/2 - 9 oz. tuna (drained)
1/2 cup shredded cheddar cheese

Break lettuce into bowl. Add next five ingredients. Toss with Avocado Dressing. Top with cheese and additional olives.
Avocado Dressing:
1 Tbsp lemon juice
1 clove garlic, crushed
1/2 cup dairy sour cream
1/3 cup salad oil
1/2 tsp sugar
1/4 tsp salt
1/2 tsp chili powder
1/4 tsp hot pepper sauce

Combine and blend in mixer. Use same day. Makes 1 1/2 cups dressing.

Hood River Romaine

6 slices bacon; cooked, drained and crumbled
1 large head Romaine, cut into bite-size pieces
1 medium avocado, sliced
1/2 cup golden raisins
1/2 cup toasted sliced almonds (350 oven, about 8 minutes)

Toss with:
1/4 cup oil
3 Tbsp ketchup
2 Tbsp red wine vinegar
1 Tbsp soy sauce
1 Tbsp sugar
salt and pepper

Mystery Salad

1 can (16 oz.) pineapple chunks
1 can mandarin oranges
1-2 sliced bananas
1 cup small marshmallows
1 box instant lemon pudding mix

Drain pineapple and oranges, reserving liquids. Mix drained fruits with bananas and marshmallows. Mix reserved liquid from fruits with pudding mix. Pour over fruit. Chill or serve immediately. 

Orange Tapioca Salad

1 pkg orange Jello
1 pkg instant vanilla pudding
1 pkg vanilla tapioca

Mix together with 2 cups hot water.  Cook until thick. Cool at room temperature.
Add:
2 cups Cool Whip
1 can mandarin oranges

Mix and chill until set.

Pea Salad

frozen peas (thawed but not cooled)
chopped scallions
cashew nuts
Equal parts mayo and sour cream

Shred scallions, place in ice water to separate. Garnish salad.

Pineapple Salad

1/4 cup sugar
1 egg
2 1/2 Tbsp flour
juice of 1 large can of pineapple

Cook and cool until lukewarm. Cut pineapple in cubes. 12 marshmallows cut in cubes. Grate or shred 1/2 lb cheese. Mix together, then pour lukewarm mixture over it and stir together.

Potato Salad Dressing

2 eggs
1 cup sugar
1 tsp flour
1 tsp mustard
1/2 cup vinegar
1/2 cup cream

Radish Salad

2 cups sliced radish
1 sliced onion
cherry tomatoes, sliced

Place in bowl and add the following:
Mix:
2 Tbsp lemon juice
2 Tbsp oil
3 tsp parsley
1/2 tsp garlic salt
1 tsp salt
1/4 tsp pepper

Salad Dressing

4 cups ketchup
8 cups salad oil
1 1/2 tsp pepper
2 cups vinegar
4 tsp salt
1 1/2 cups sugar
2 eggs

Put in electric mixer and beat until well blended.

Salad Supreme

1 head lettuce
1/2 jar Bacos
1 cup chopped onion
1 cup chopped celery

Sprinkle with Salad Supreme seasoning. Frost with 1 1/2 -2 cups Miracle Whip. Sprinkle with 1/2 - 1 cup Parmesan cheese. Cover and refrigerate at least 6 hours.

Sally Read's Salad Dressing

2 cups buttermilk
3 oz. cream cheese
Mayo
Dill, parsley, minced onion, sour cream

Shrimp Avocado Salad

1/2 cup buttermilk
1 small avocado; pitted, peeled and cubed
2 Tbsp lemon juice
3 oz. pkg softened cream cheese
1 small clove garlic
1 tsp salt
1/4 tsp Tabasco
6 cups torn lettuce
1 lb. peeled and cleaned shrimp, cooked and drained
18 cherry tomatoes, halved
6 slices bacon; crisped, cooked and crumbled
4 oz. natural cheddar cheese, cut in strips
fresh ground pepper

In blender, place buttermilk, cream cheese, avocado, lemon juice, garlic, salt and Tabasco, cover and blend until smooth. Place lettuce in bowls, arrange remaining shrimp, tomato, bacon and cheese strips. Sprinkle with pepper.  Add dressing.

Spinach Salad

1 lb. raw crisp spinach
salt
1 clove garlic
2 Tbsp lemon juice
6 Tbsp olive oil
2 hard boiled eggs
pepper
1 tomato
1/2 red onion, sliced very thin

Wash spinach and chill in a damp cloth. Sprinkle bottom of bowl with salt and rub with clove of garlic. Add lemon juice and oil and let it rest. Slice eggs thinly in rounds, tomato in narrow sections. Just before serving, add spinach, onion, eggs, tomatoes and mix lightly. Sprinkle with chopped parsley or dill.

Spinach Salad with Strawberries

2 bunches spinach
1 pint strawberries

Dressing:
1/2 cup sugar
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1/4 tsp Worcestershire sauce
1/2 cup oil
1/4 tsp paprika
1/4 cup vinegar
1 1/2 tsp minced onion

Spring Salad

1 cup diced tomato
1 cup diced celery
3 Tbsp chopped pepper
3 Tbsp chopped cucumber
1/2 cup grated cheddar cheese
1 tsp onion
1 - 3 oz. lemon jello
1/2 cup mayonnaise
1/2 cup whipping cream
1/4 tsp salt

Dissolve jello in 1 cup boiling water. Chill partially. Beat in mayonnaise and cream. Fold in drained vegetables and cheese.

"That" Dressing

1/2 pint sour cream
1/2 pint mayonnaise
1/4 lb. Roquefort or blue cheese
celery salt
1 clove garlic
Juice of 1 lemon (3 Tbsp)

Put all ingredients in electric blender and blend. Refrigerate.

"The" Vinaigrette

2 Tbsp Dijon mustard (Grey Poupon)
2 Tbsp red wine vinegar
6 Tbsp olive oil

Mix the mustard with the vinegar in a small bowl. Very slowly, whisk in the olive oil with a fork. Serve over a green salad made of arugula, watercress and endive.

Three Bean Salad

1 can green beans
1 can yellow wax beans
1 can kidney beans
1 small can pimento
1/3 cup oil
1/3 cup sweet pickle relish
2/3 cup sugar
1 cup red wine vinegar
1 small onion, diced

Let stand overnight.

Sauces:

Butter Lemon Sauce

1/2 cup sugar
1/4 cup water
1 egg
1/2 cup butter
1/4 cup lemon juice
1/2 tsp grated lemon rind

Cook over low heat to boiling, stirring occasionally.

Caramel Sauce for Ice Cream

1/2 cup brown sugar
1/2 cup blue label Karo
1/8 tsp soda
1/3 cup evaporated milk
6 Tbsp water
dash salt
1 Tbsp butter
1/3 cup sliced toasted almonds

Cook brown sugar, Karo, soda, water, salt and butter over medium heat until soft ball or 232 degrees. Cook to lukewarm, beat in milk gradually and blend 3-4 minutes. Stir in nuts. 

Chocolate Sauce for Ice Cream

1/2 cup cocoa
1/3 cup Karo - red or blue
6 Tbsp water
1/2 tsp vanilla
1 1/2 cup sugar
1/2 tsp salt
3 Tbsp butter
1 cup milk

Mix, then cook cocoa, Karo, water over low heat, stirring constantly until well-blended. Add sugar, salt and milk, stir well. Cook gently 7-8 minutes until mixture thickens (220 degrees). Remove from heat. Add butter. Heat until color starts to change. Add vanilla.

Curry Dip

1/2 small onion, minced
1 cup mayonnaise
2 tsp tarragon vinegar
1/4 tsp curry
1/4 tsp salt
2 Tbsp ketchup
dash pepper
1/8 tsp thyme

Mix and chill 1 hour. Serve with fresh raw vegetables.

Curry Sauce

3 oz. butter
2 large onion, chopped into small pieces
1-2 Tbsp curry powder
2 Tbsp flour
1 1/2 cup chicken broth
1 cup cream (or cream and milk)
1/2 cup milk

Melt butter in a large skillet. Lightly fry onions over medium heat, until golden-colored, not brown. With flat of a large spoon, rub in curry powder and flour mixed. Stir to smooth paste. Gradually add liquids, mix and stir well until sauce thickens.
Put into sauce, large pieces leftover meat or seafood, simmer to heat for about 10 minutes. Serve with flaky rice. Be sure sauce is smooth.

Dill Sauce

1 medium dill pickle, cut into 1" pieces
1/2 cup sour cream
1 Tbsp prepared mustard
salt and pepper to taste

Put all ingredients into blender. Process until smooth.

Jan's Barbecue Sauce

1/2 cup ketchup
2 cans tomato sauce or 2 cups strained tomatoes
2 Tbsp butter
1 clove garlic
1/2 cup Worcestershire sauce
3/4 cup brown sugar
1/2 cup vinegar
dry mustard, red pepper, black pepper to taste

Simmer about 1 hour.

Janice's Picante Sauce

mayonnaise
fine chopped green onion
lemon juice
picante sauce
salt/pepper/garlic to taste

Lemon Marinade

2 cups fresh-squeezed lemon juice
3/4 cup honey
1 Tbsp onion powder
2 tsp salt
2 tsp garlic powder

Mary's Meat Marinate

3/4 cup water
1/3 cup soy sauce
2 Tbsp sugar
1 tsp ground ginger
1 tsp thyme leaves, crushed
1 clove garlic, minced

Marinate overnight.

1 Tbsp lemon juice
1/2 grape concentrate
1/4 cup water
3/4 cup red wine

Add to above ingredients.

Mustard Sauce

1/2 cup cider vinegar
1 Tbsp soft butter
1 egg
1 Tbsp sugar
1 Tbsp paprika
2 Tbsp prepared mustard

Put all ingredients in blender, cover and process until smooth. Pour into saucepan and cook over low heat, stirring constantly until thickened.

Pesto

2 cups fresh basil leaves
1/2 cup olive oil
2 Tbsp pine nuts
2 cloves garlic
1 tsp salt
 1/2 cup parmesan cheese
2 Tbsp grated Romano cheese
3 Tbsp butter

Place everything but cheeses and butter in blender, process. Add cheese by hand. Stir. 

Polly's Sweet & Sour Sauce

3 Tbsp ketchup
1 tsp soy sauce
2 Tbsp vinegar
3 Tbsp brown sugar
1/2 cup water
1 Tbsp cornstarch
diced onion
garlic
lemon pepper
cayenne pepper
Worcestershire sauce
lemon juice and rind
water chestnuts
shrimp

Serve over brown rice.

Sour Cream and Cucumber Sauce

1 cup sour cream
1/2 cup peeled, seeded and finely chopped cucumber
1/2 tsp salt
1 tsp finely chopped fresh dill or 1/2 tsp dried dill
1 tsp finely grated onion

Thoroughly mix all ingredients. Refrigerate 1-2 hours before serving.

Sour Cream and Dill Sauce (for Salmon)

1 egg
1 tsp salt
pinch of fresh black pepper
pinch sugar
4 tsp lemon juice
1 tsp grated onion
2 Tbsp finely cut dill
1 1/2 cup sour cream

Beat egg until fluffy. Add rest of the ingredients, but sour cream last. 

Seafood:

Baked Halibut in Cream

Dust with seasoned flour, place in well-buttered baking dish, dot with butter. Bake at 350 for 20 minutes, basting often. Add 1/2 lb of whole button mushrooms, 3/4 cup thinly-sliced white onions, 1 bay leaf, 1 cut clove of garlic and 1 cup white wine. Cover baking dish with buttered brown paper to keep fish from drying out, bake another 20 minutes, basting frequently. Transfer fish, mushrooms and onions to hot platter, discard bay leaf and garlic. To remaining liquid in baking dish, add 1 cup of warm heavy cream. Heat to boiling point, taste for seasoning and pour over fish. Finish platter with boiled new potatoes and sprigs of parsley.

Baked Salmon

1 whole salmon
1 cup crumbs or cooked rice
4 Tbsp melted butter
1 cup chopped onion
1/2 cup chopped celery
2 shredded carrots
1/2 cup sliced mushrooms
2 cloves minced garlic
1 Tbsp soy sauce
1 tsp thyme
1/2 tsp pepper

Melt butter in skillet and saute chopped vegetables until translucent. Mix vegetables with crumbs, soy sauce, thyme, and pepper. Moisten with stock or melted butter. Rinse and dry fish. Place in well-greased baking dish or foil-lined paper. Brush inside and out with melted butter. Sprinkle with salt and stuff loosely. Bake at 450, allowing 10 minutes per inch of thickness of stuffed fish. Done when fish flakes easily with fork at thickest part.

Crabbies

4 English muffins, split and quartered
1 can crab meat (4 or 6 oz) drained, fresh or frozen
1 jar Kraft Old English cheddar cheese
1 Tbsp mayonnaise
4 oz. butter
garlic salt to taste
paprika to taste

Mix all ingredients together. Spread on muffins. Freeze 15 minutes (longer if you intend to serve at a later date). Bake at 350 for 25 mins.

Fish in White Wine Sauce

Spread 1 1/2 lb of fish in shallow baking dish and 1 cup dry white wine. Sprinkle fish with salt and pepper and add 1 finely chopped onion and 1/4 lb. sliced mushrooms. Dot fish with butter and bake at 350 degrees for 20 minutes. Drain off liquid and simmer it to 1 cup. Mix 2 egg yolks with 1/2 cup heavy cream. Stir carefully into fish stock. Add 1 tsp chopped parsley, pour sauce over fish and glaze briefly under broiler.

Halibut Tempura

vegetable oil
halibut cut in 1" cubes
onions, cut in rings
2 cups flour
3 Tbsp parmesan cheese
2 Tbsp oil
1 3/4 cup water
carrots, cut 1/4" thick
broccoli florets
green onions
1 tsp salt
dash of garlic powder
3 beaten eggs

Combine flour, cheese, salt and garlic powder. Mix oil, eggs and water. Add to dry ingredients. Heat oil to 350. When oil is hot, dip halibut chunks in butter and deep-fat fry until golden. Vegetables are buttered and fried in the same way. Ingredients should be dry or dipped in flour for butter to adhere firmly. Drain on paper towels and serve at once.

Scalloped Oysters

Melt 1/2 cup butter. Add 3/4 cup flour and cook 5 minutes or until dark brown, stirring constantly. Add 3 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Cook for 3 minutes. Add 4 Tbsp each green pepper and onion and 1/2 tsp garlic which have been finely chopped. Cook slowly 5 minutes. Take from fire and add 2 Tbsp lemon juice and 1 Tbsp Worcestershire sauce and 1 quart oysters which have been heated in their own liquid. Pour into baking dish and sprinkle cracker crumbs over top. Bake in hot oven for 30 minutes.

Seafood Patties

15 1/2 oz. salmon
1 egg
1/2 cup chopped onion
1 Tbsp lemon juice
1 tsp Worcestershire sauce
3/4 cup bread crumbs
pepper
parsley

Seashore Strata

6 sliced day-old bread, buttered and cubed
1 cup shredded cheddar cheese
1 pkg (6 oz.) frozen crabmeat, thawed and well drained, OR 1 pkg (8 oz.) frozen shrimp thawed and well drained
6 eggs, slightly beaten
1 1/2 cups milk
1/2 tsp salt
1 tsp dry mustard
1/8 tsp pepper

Cut bread into small cubes. Alternate layers of bread cubes, cheese and crabmeat in buttered 2-quart dish. Blend together eggs, milk and seasonings. Pour over layered mixture. Cover and refrigerate overnight. Bake in preheated 350 oven for 70 minutes or until puffy and brown. Let stand for 5 minutes before serving. Makes 6 servings.

Sides:

Fried Rice

2 Tbsp salad oil
1 bunch green onion, chopped
1 cup diced celery
3 cups cooked rice
2 Tbsp soy sauce
blanched almonds, chopped, browned in butter
Shrimp, chicken, ham or turkey

Saute onions and celery in oil, do not brown.  Add rice, salt, soy sauce. Add shrimp, chicken, ham or turkey. Place in casserole. Bake at 350 for 1/2 hour. Toss, almonds on top, just before serving.

Soups:

Brie & Pear Soup

2 large ripe pears (about 1 lb)
2 cups chicken broth
2 oz. double cream Brie cheese

Peel the pears. Cut them into slices. Add 2 pears and broth, simmer 10-15 minutes until pears are soft. Put in blender. Process until smooth. Return to pot and simmer. Trim rind from Brie and cut the cheese into small pieces. Slowly add the cheese and stir with wooden soup until melted.

Canadian Cheese Soup

1/4 cup butter
1/4 cup flour
1 1/2 Tbsp cornstarch
1 quart chicken stock
1/8 tsp soda
2 Tbsp chopped parsley
1/2 cup finely diced onions
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 quart milk
1 cup mild cheddar cheese, grated

Melt butter in large soup pot. Add onions, celery, carrots and saute over low heat until soft. Stir in flour and cornstarch and cook several minutes until thoroughly blended. Add stock and milk and stir until smooth. Add soda and grated cheese, salt and pepper.

Cashew Mushroom Soup

2 Tbsp butter
2 Tbsp flour
1 1/2 cup chicken stock
1 1/3 cup half and half
dash nutmeg
salt and pepper
2 cups sliced mushrooms
1 cup cashews

Melt butter, add flour. Add chicken stock, half and half, nutmeg, salt and pepper, cook until thickened. Add mushrooms and half the cashews. Cook and stir 2 minutes. Blend in processor or blender until smooth (half at a time). Return to pan, heat and serve. Garnish with remaining cashews.

Cheese Soup

3 cans chicken broth
1/4 cup chopped red pepper
2 Tbsp butter
1 tsp salt
1/2 tsp pepper
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped

Cook 7-8 hours in Crock-pot on low.

Mix together:
1/3 cup flour
1/3 cup cold water

Add to pot. Cook on high 30 minutes.
Add:
8 oz. pkg softened cream cheese
2 cups shredded cheddar cheese

Cook until melted and blended.

Cold Lemon Soup

6 cups chicken broth
1/3 cup rice
6 egg yolks
dash cayenne
salt
rind of lemon, grated
2 Tbsp lemon juice
1 cup sour cream
1 cup light cream

Bring broth to boil and sprinkle with rice. Reduce heat and simmer 20 minutes. Sieve or blend rice, leaving some in broth. Heat to boil and beat with whisk to thicken.
In large bowl, put yolks, juice, lemon zest, salt, cayenne, sour cream, light cream. Add small amount of hot broth, whipping with whisk. Add rest of broth. Mix and chill.

Cold Raspberry Soup

2 cups berries
1/2 cup sour cream
1/2 cup red wine
1/3 - 1/2 cup sugar
2 cups cold water

Rub berries through fine sieve.
Mix berries and sugar to taste. Add sour cream, water and wine.
Heat slowly, stirring constantly. Do not boil.
Chill. Serve with mint leaves and whole berries.

Cream of Pea Soup

2 cups fresh or frozen peas
1 quart chicken consomme or broth
1/2 cup cream
1 Tbsp chopped dry bacon

Cook peas in consomme or broth. Run in blender 3 minutes on high speed, adding cream just before done. Stir in bacon. Salt and pepper to taste.

Cucumber Cream Soup

3 medium cucumbers; peeled, seeded and chopped (about 3 cups)
1 small onion, chopped (about 1/4 cup)
3 Tbsp butter
1/4 cup flour
3 cups chicken broth
1 cup whipping cream

Cook cucumbers and onion. Stir in flour, add broth and cream. Cook until thickened. Pour half in blender, process. Do the other half. Chill.

Debbie's Curried Pumpkin Soup

1/2 lb fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbsp butter
1/2 - 1 tsp curry powder
15 oz. can pumpkin puree
1 Tbsp honey
1/4 tsp ground nutmeg
2 Tbsp flour
3 cups chicken or vegetable broth
1 can evaporated milk
salt and pepper
fresh or frozen chives

Saute mushrooms and onions until tender. Stir in flour and curry powder. Gradually add broth. Bring to a boil, cook and stir until thickened. Add honey, salt, pepper and nutmeg. Heat through. Garnish with chives and parsley.

Deb's Split Pea Soup

2 cups split peas
2 onions, chopped
4-6 leafy celery stalks, chopped
8 cups water
4 carrots, chopped
1 bay leaf
salt and pepper

For tomato-flavored: Add equal amounts of tomato juice/puree or stewed tomatoes.

Fresh Mushroom Soup

5 Tbsp butter
1/2 cup finely chopped onion
2-3 Tbsp flour
2 cups chopped mushrooms
6 cups boiling water
2-3 Tbsp chicken stock
1 bay leaf
salt and pepper
cream or half and half

Brown onion in butter until transparent. Add flour and cook lightly, not brown. Add mushrooms. Add water, stock, bay leaf and salt/pepper to taste. Simmer. Just at serving time, add cream or half and half.

Hot Borscht Soup

8 large beets, peeled
2 cloves garlic. minced
2 lbs short ribs
2 1/2 tsp salt
1 cup coarsely chopped cabbage
4 Tbsp sugar
2 onions, chopped
3 quarts water
Beef bones
1/2 tsp black pepper
1/3 cup lemon juice
2 eggs, beaten

Grate 1/2 of beets, add to remaining beets, onion, garlic, water, meat and bones in large saucepan. Bring to a boil, skim off top. Cover and cook at medium heat for 1 1/2 hour. Add salt and pepper and cabbage and stir. Cook uncovered for 45 minutes. Add lemon juice and sugar. Cook for 15 minutes. Adjust seasoning. (May need more sugar or lemon juice) Remove whole beets and bones.
Beat eggs in a bowl. Gradually add about 3 cups soup, beating steadily to prevent curdling. Return to balance of the soup, mixing steadily. Reheat but do not boil. Serve soup with meat on side in a separate dish. Serve with boiled potatoes.

Lentil Soup

1 pkg lentils (1 lb)
Ham bone
6 cups water
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
1 leek, diced
1 can consomme
all-beef frankfurters or knackwurst
lemon slices or quarters

Wash lentils. Soak overnight in water. Simmer 2 hours in same water with ham bone. Add diced vegetables and cook 1 more hour (or as long as you like!). Season, add consomme. Can be strained through colander or left with whole lentils.
Serve with meat and lemons.

Marian's Salmon Chowder

1 1/2 cup cubed potatoes
1 cup carrot slices
1/2 cup chopped green pepper
1/3 cup chopped onion
1/4 cup butter
16 oz. can tomatoes
16 oz. can salmon (dried, flaked)
1/2 tsp salt
1/8 tsp pepper
1/8 tsp dried thyme
10 1/2 oz. can condensed cream of celery soup
3 cups milk

Saute potatoes, carrots, green pepper, and onion in butter 10 minutes, stirring frequently. Add tomato and seasonings. Cover, simmer 6-8 minutes or until vegetables are tender. Stir in soup and milk. Add salmon. Bring to serving temp over low heat. 

Melon Soup

Puree melon. Add 1/2 cup apple or grape juice, 3/4 cup yogurt and 2 tsp lemon juice. Blend thoroughly. Serve chilled, garnish with dollop of yogurt and a few strips of fresh ginger.

Onion Soup

Boil down carcass of chicken with seasonings. In heavy skillet, saute 4-5 finely sliced onions in 1 Tbsp butter. Cook onions till lightly brown, stirring often. Pour in hot chicken stock. Simmer 5-8 minutes. Pour into bowls and float thin slices of well-toasted white bread which has been toasted and placed under broiler topped with plenty of grated Swiss or parmesan cheese.

Potato Mushroom Soup

3 Tbsp butter
1 medium onion, chopped
2 large carrots, sliced
6 cups chicken broth
2 tsp dill weed
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
5 cups diced potatoes
1 lb fresh mushrooms
2 Tbsp butter
2 cups half and half
1/2 cup flour

In 4-qt kettle, melt 3 Tbsp butter. Add onions and carrots; saute for 5 minutes. Add broth, dill, salt and pepper, bay leaf, and potatoes.  Simmer, covered, until potatoes are just tender, about 20 minutes. Remove bay leaf. Meanwhile, rinse, pat dry and slice mushrooms.  In large skillet, melt 2 Tbsp butter. Add mushrooms; saute until golden, about 5 mins.  Combine half and half with flour until smooth.  Stir into soup along with mushrooms. Cook and stir until hot and slightly thickened. Garnish with fresh dill.

Split Pea Soup

Place large ham bone with some meat on it in large pot, cover with water and simmer 2 hours. Add 1/2 bag of split peas, 1 whole onion chopped fine, 1 carrot grated, dash of pepper and dash of Worcestershire sauce. Simmer very slowly (about 2-3 hours), stirring often.

US Senate Bean Soup

16 oz. navy beans
2 qts water
1 cup chopped onions
1 cup choppped celery
1/4 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 tsp salt
1 - 1 1/2 smoked ham shank

Soak beans. Combine beans, water, and ham in large pot. Simmer, covered for 1.5 hours. Remove 1 cup beans and mash. Remove shank, trim meat off. Return mashed beans and meat to pot, add remaining ingredients. Simmer 30 mins until beans are tender and soup has thickened.

Special Occasions:

Cheese Ball

2 bricks cream cheese

1 jar yellow Old English cheese

2 tsp vinegar

1 large bud garlic 

1 cup chopped parsley

1 cup chopped nuts

Mix cheeses together with vinegar and crushed garlic.  Form a ball.   Roll in parsley and walnuts.

Christmas Butter Cookies

1 cup butter
2 cups sugar
1 tsp vanilla
3 eggs, well-beaten
4 cups flour
1/2 tsp salt

Cream butter, add sugar and vanilla and continue creaming until light. Beat eggs and add to butter mixture. Blend well. Mix together flour and salt. Add to dough, using more flour if necessary to make a stiff dough. Chill 20-30 minutes. Roll dough out on lightly floured board or canvas to 1/4" thickness. Cut with floured cookie cutters and bake on lightly buttered cookie sheet in hot oven, about 400 degrees, for 10 minutes. Cookies may be sprinkled with sugar before baking. 

Christmas Cake

1/2 lb. butter
3/4 lb. flour
1 lb. mixed fruit (currants, raisins, cherries, ginger, almonds)
1/2 lb. sugar
4 eggs
1 Tbsp molasses
1 sm. tsp baking powder

Cream butter, sugar and syrup. Add eggs, then fruit, lastly flour. A Tbsp of marmalade and a Tbsp of brandy or rum mixed with fruit is good.
Bake in a 8" pie tin for 2.5 hours at 300 degrees.
Frost with a layer of almond paste:
4 oz. gr almonds
4 oz. icing sugar
Bind with an egg (as much as needed)
Top with a layer of firm white icing

Easter Bread

2 pkg dry yeast
1/4 cup warm milk
1 tsp sugar
pinch ginger

Place ingredients in small bowl to soften.

Place in larger bowl:
1 stick softened butter
1 Tbsp grated lemon rind
1 tsp salt
2/3 cup sugar
3/4 tsp anise seed
3/4 cup scalded milk

Cook to lukewarm. Add:

4 beaten eggs
softened yeast mixture
2 cups flour

Beat well. Add:

3/4 cup currants
2 more cups flour

Turn out on board and knead in 2 cups more flour or until satin-y and not sticky. Knead for 10 minutes. Place in buttered bowl, cover and let rise 1 1/2 hours. Divide into 3 ropes, 20" long and braid, forming a circle, placing on a well-greased cookie sheet. Brush with beaten egg yolk and a bit of milk. Place hard-boiled eggs down into the dough. Let rise until double. Bake 45-50 minutes at 325.

Holiday Salad

1 pkg Knox gelatin
1 1/2 cup water
1/2 cup chopped apples
1/2 cup chopped celery
1 cup sugar
1 pint cranberries (canned cranberries may be used)
salt

Soak gelatin in 1/2 cup cold water about 5 minutes. Cook cranberries in remaining water till soft. Stir in sugar, salt and cook 5 minutes longer. Add gelatin and stir until dissolved. Strain and when mixture begins to thicken, add celery and apples. MOld.

Party Macaroons

1/4 cup butter
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1/2 cup nuts
1 cup shredded coconut
3 cups corn flakes

Cream butter and sugars together.  Beat in egg. Add nuts, coconut, and cornflakes. Mix well and shape into mounds, pressing mixture by spoonfuls against bowl. Bake at 350 for 12-15 minutes. Let stand a few minutes after removing from oven.

Salmon Ball

1 can red salmon, drained and cleaned

8 oz. soft cream cheese

1 Tbsp lemon juice

2 1/2 Tbsp minced onion

1 Tbsp horseradish and pickle relish

1/2 Tbsp liquid smoke

Form into ball and roll in:

1/2 cup pecans

3 Tbsp parsley

Turkey Brine

2 1/2 gallons cold water

2 cups kosher salt

1 cup sugar

2 bay leaves

1 bunch fresh thyme or 4 Tbsp dried

1 whole head of garlic, cloves separated and peeled

5 whole allspice berries, crushed

4 juniper berries, smashed (can be omitted)

Completely cover turkey and refrigerate for 24 hours. Rinse and dry. Roast at 325 for several hours until it reaches 170 (breast) and 180 (thigh).

Vienna Christmas Tarts

1 1/3 cups flour
1/4 tsp salt
1/2 tsp grated lemon rind
1 cup butter
8 oz. cream cheese (softened)
Any flavor or jam or desired filling
1 slightly beaten egg white

Sift flour and salt together. Add lemon rind. Cut in butter and cream cheese. Form into a ball and chill 30 minutes. Roll out onto floured board - not too thin. Cut into squares, circles or use cookie cutters. Place 1/2 tsp jam onto 1 square and then top with another one. Use a fork to seal the edges together. Cut a small slit on top of each tart. Brush with egg white. Place on ungreased baking sheet. Bake at 350 for 20-30 minutes until light golden brown. 

Vegetables:

Asparagus Casserole

1 Tbsp grated onion
1/4 cup green pepper
3 Tbsp butter
2 Tbsp flour
salt and pepper
1 cup milk
3 cups cooked asparagus
3 sliced hard-boiled eggs
1 cup grated American cheese
1/2 cup buttered bread crumbs

Saute onion and pepper in butter. Blend in flour, salt and pepper. Add milk and cook until thick, stirring constantly. Alternate asparagus and hard-boiled eggs in greased baking dish. Pour sauce over asparagus and eggs. Top with cheese and bread crumbs. Bake at 350 degrees for 25 minutes.

Bacon Carrots

1 lb. carrots
1 cup boiling water
1/2 tsp salt
3 Tbsp butter
white pepper to taste
4 slices bacon, crisply cooked and crumbled

Pare carrots and cut into pencil-thick strips. Cook rapidly, in covered saucepan with boiling water and salt, just until tender. Drain. Stir in butter and pepper, then bacon and serve at once.

Bean Casserole

1 cup ketchup
1 1/2 cup brown sugar
2 Tbsp Worcestershire sauce
6 slices bacon, chopped
1 small onion
1 can green beans, drained
1 can yellow wax beans, drained
1 can kidney beans, drained
1 can lima beans, drained
1 can pork 'n' beans, drained

Add all to a casserole dish. Bake 1 1/2 hour at 350 degrees.

Broccoli

2 pkgs broccoli
1 large onion
1 garlic clove, minced
1 can cream of mushroom soup
1 sausage garlic cheese roll
1 can water chestnuts, cut in bits
1 can mushrooms, sliced

Cook broccoli as directed. Sauté onion and garlic. Add soups, roll, chestnuts and mushrooms. Bake for 30 mins at 350 degrees.

Broccoli Casserole

1 large onion
3 stalks celery
butter
1 pkg frozen broccoli
1 can cream of mushroom soup
1 1/2 cup cooked rice
1 - 8 oz. jar Cheez Whiz

Cut up onion and celery. Sauté in butter. Add broccoli, soup, rice and cheese. Mix and bake for 45 minutes.
Almonds, water chestnuts, or chicken may be added.

Broccoli Casserole

broccoli
chicken
1 each cream of chicken soup and cream of mushroom soup
1/2 cup mayonnaise
1/4 tsp curry
1 Tbsp lemon juice

Combine together. Top with shredded cheese. Bake covered at 350 for 1 hour.

Broccoli-Rice Bake

1 medium onion
1/2 cube butter
1 can cream of mushroom soup
1/2 lb. shredded cheddar cheese
1/2 cup sour cream
2 - 10 oz. pkg frozen chopped broccoli
2 1/2 cup cooked rice

Wilt onion in butter, add rest of ingredients. Bake in buttered casserole dish at 350 for 30 minutes covered, then 15 minutes uncovered.

Cabbage

Cook carrot strips, chopped green pepper, green onion and cabbage in 1 cup water, about 15 minutes until tender. Slice a few cucumbers and sprinkle with salt on a paper towel. Let stand 15 minutes. Wipe cucumber slices completely dry.
Drain cabbage completely. Add dried cucumber slices. Keep hot, immediately before serving add 1/3 cup sour cream (with chives). Toss and serve.

Cabbage-Potato

Saute large onion and garlic in oil and butter. Add red cabbage and Granny Smith apple.
1/4 tsp nutmeg
4 Tbsp white wine vinegar
4 Tbsp water
3 Tbsp honey
salt and pepper to taste

Steam 45 minutes.

Cauliflour Sauterne

1 large head cauliflour
1/4 cup flour
1/2 cup sauterne
1/2 cup shredded blanched almonds
1/4 cup butter
1 cup rich milk
1/2 cup water
1/4 cup grated cheddar cheese
salt and pepper

Wash and separate cauliflour into florets. Drop in boiling salted water. Cook 10-15 minutes. Prepare sauce. Melt butter, stir in flour. Add milk, wine and water. Cook, stirring until thick and smooth. Add almonds, salt and pepper. Drain cauliflour carefully. Place in greased baking dish. Pour sauce over and sprinkle with grated cheese. Bake at 375 for 20 minutes.

Corn Casserole

1/2 green pepper, chopped
1/2 onion, chopped
2 Tbsp butter
2 Tbsp flour
1/4 tsp paprika
1 tsp salt
1/4 tsp dry mustard
1 cup milk
1 egg
2 cup frozen whole corn

Cook pepper and onion in butter for 5 minutes. Add flour, paprika, salt and mustard. Stir until blended. Add milk and cook until thickened. Beat egg and add corn. Add above mixture. Put into greased baking dish. Bake at 400 degrees for 20 minutes.

Corn Pudding

2 cans corn, drained
6 eggs, separated into whites and yolks
1 tsp salt
1/4 tsp pepper
2 Tbsp sugar
1/2 cup flour
1 cup heavy cream
1 cup milk
2 Tbsp butter
350 grams Parmesan, Romano or Gruyere cheese

Add all ingredients, except whites. Fold in egg whites. Place in individual dishes and bake at 350 degrees in a water bath. About 1 hour.

Creole Cauliflour

1 head cauliflour
1/4 cup butter
1/4 cup flour
2 cups milk
1/3 cup sliced stuffed olives
1/2 cup grated sharp cheese
1/2 tsp paprika

Cook cauliflour till barely tender, drain. Melt butter, blend in flour. Add milk.  Cook slowly until thick, stir constantly. Add olives, salt and pepper to taste. Pour sauce over cauliflour in a 2-quart dish. Top with cheese and paprika. Bake at 375 for 15 minutes.

Cucumbers with Sour Cream

3 cucumbers
1 cup wafer-thin slices of white onion, or you can grate the onion
salt to taste
2 ice cubes
1 cup sour cream
2 Tbsp (or less) sugar

Peel cucumbers and slice thinly. Place in mixing bowl and salt and ice. Mix well and refrigerate about 15 minutes. Combine remaining ingredients, drain cucumbers and pour sauce over them.

Dilled Green Beans

2 beef bouillon cubes
1 cup water
2 Tbsp chopped onion
1/4 cup chopped green pepper
1/2 tsp dill seed
2 pkg frozen green beans

Dissolve bouillon cubes, add onion, pepper and dill seed. Cook several minutes. Add beans and cook until tender.

Eggplant a la Grecque

1 medium eggplant
1/4 cup salad oil or olive oil
2 Tbsp butter
1 cup chopped onion
2 cloves garlic, crushed
1 (16 oz.) can whole peeled tomatoes
1/4 cup chopped parsley
1/4 cup lemon juice
1 tsp nutmeg
1 tsp salt
1/2 tsp pepper

Peel eggplant and cut in 1/2" cubes. In large skillet, combine oil and butter, sauté eggplant a single layer at a time until lightly browned. Remove as browned. Sauté onion and garlic until onion is golden. Return eggplant to skillet and add tomatoes, drained, 1/2 cup parsley, lemon juice, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally.

Eggplant and Tomato Casserole

Slice eggplant in 1/2" or thicker slices. Brown lightly in oil in which a clove of garlic has been crushed. Sauté Bermuda onions in slices, keeping them firm. Arrange slices of eggplant, onions and peeled, sliced tomatoes and chopped basil. Top with grated cheese and bake in 350 degree oven for 30 minutes.

Eggplant Parmigiana

2 Tbsp olive oil
1/2 lb hamburger
1 (6 oz.) can tomato paste
1 1/2 tsp salt
1 large eggplant
1/2 cup Italian-flavored bread crumbs
1 (8 oz.) pkg mozzarella cheese, sliced
1/3 cup chopped onion
1 can Italian tomatoes (undrained)
1 clove garlic
2 tsp oregano
1 tsp basil
1/4 tsp pepper
1 Tbsp brown sugar
2 eggs, slightly beaten
1/3 cup olive oil
1 1/4 cup Parmesan cheese

In 2 Tbsp olive oil, saute onion, garlic, and hamburger. Add tomatoes, paste, oregano, basil, salt, pepper, sugar, and bring to a boil, stirring. Reduce heat and simmer, covered, 45 minutes. Meanwhile, preheat oven to 350. Grease a 13x9 baking dish, wash eggplant. Do not peel. Cut crosswise into 1/4" slices thick. In pie plate, combine eggs, 1 Tbsp water, mix well with fork. On waxed paper, combine bread crumbs with 1/2 cup of the parmesan cheese. Mix well. Dip eggplant slices into egg mixture, coating well, then dip into crumb mixture. In 1 Tbsp hot oil, saute eggplant slices until golden brown and crisp on both sides. Add more oil if needed. Drain on paper towels. Arrange 1/2 slices in baking dishes. Sprinkle with 1/2 remaining cheese. Top with 1/2 remaining mozzarella cheese slices. Cover with 1/2 the tomato sauce. Place in other 1/2 of slices, sauce and cheese slices. Sprinkle with remaining parmesan cheese. Bake 25 minutes.

Eugenia's Baked Mushrooms

1/2 lb. mushrooms
1 Tbsp fine minced onion
1/4 tsp salt
1/4 tsp pepper
2 Tbsp parmesan cheese
2 egg yolks, lightly beaten
2 tsp lemon juice
3 Tbsp butter
1 Tbsp flour
1 cup heavy cream
2 Tbsp fine bread crumbs

Butter 4 ramekins, wash mushrooms and cut off stems. Slice thin and sprinkle with lemon juice. Simmer mushrooms and onion in 1 Tbsp butter till soft. Salt and pepper. Stir in flour and cheese, cook 3 minutes. Spoon mixture into ramekins. Mix cream and egg yolks and pour over mushrooms. Sprinkle with bread crumbs and dot with remaining butter. Place ramekins in shallow baking dish half-filled with hot water. Bake about 10 minutes. Serve immediately. 

Germaine's Creamed Spinach

2 lb. spinach
1/4 cup water
1 Tbsp butter
dash nutmeg
salt and pepper
1/4 cup heavy cream
1/4 lb. sliced mushrooms
1 Tbsp more butter
2 Tbsp Madeira
1 cup diced white bread
2 Tbsp even more butter

Cook spinach, covered in the water, about 10 minutes until soft. Drain thoroughly and well. Add butter, nutmeg, salt, pepper, and cream. Saute mushrooms in 1 Tbsp butter for 4-5 minutes, add to spinach and stir in Madeira. Saute bread in another 1 Tbsp butter until croutons are crisp and golden brown. Reheat spinach and sprinkle it with croutons.

Green Beans

1/2 lb bacon
2 eggs
1/3 cup vinegar
1/2 cup water
3 Tbsp sugar
1/4 tsp salt
2 - 1 lb. can green beans
1 Tbsp diced pimento

Cook bacon crisp, drain and reserve 1/4 cup drippings. Crumble bacon. Beat eggs, vinegar, water, sugar, salt until blended. Return drippings to skillet, and add egg mixture. Cook over low heat, stirring constantly till thickened. Pour hot dressing over beans. Sprinkle on bacon and pimento.

Green Noodle and Cheese Casserole

8 oz. narrow green spinach noodles, cooked al dente and drained
6-8 oz. Swiss cheese, finely grated
1 egg, lightly beaten
1 cup light cream (or 1/2 heavy or 1/2 milk)
1 Tbsp butter

Preheat oven to 375. In a baking dish, layer cooked noodles with Swiss cheese. Combine egg and cream and pour over noodles and cheese. Top with parmesan, dot with butter. Bake until bubbly hot. 

Herbed Mushrooms

1 1/2 lb. mushrooms
1 medium chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 Tbsp flour
3 Tbsp butter
1 clove garlic, minced
2/3 cup cup water
1 Tbsp lemon juice
1 Tbsp prepared mustard
1 Tbsp Worcestershire sauce
3/4 tsp each: thyme, marjoram leaves, salt and pepper

Heat the butter and sauté together.

Hominy Cheese Casserole

1 cup white hominy grits
1 1/2 shredded sharp cheddar cheese
1/2 cup butter
1/2 cup milk
2 well-beaten eggs
1 small garlic clove, minced
chives

Cook grits in salt water.  Stir in cheese. Add everything else but chives. Cook over low heat until cheese is melted. Pour into greased 2-quart baking dish. Bake in preheated 350 oven for 1 hour. Add chives for color.

French Potato Pie

Butter Pastry (recipe follows)

6 medium (2 1/4 lbs) russet potatoes
1 small onion, finely chopped (about 1/3 cup)
1/4 cup parsley leaves, finely chopped
2 T butter
Egg wash (Beat 1 egg with 1 Tbsp water until blended)
1 cup heavy cream

Butter Pastry: Stir together 2 1/4 cups all-purpose flour and 1 tsp salt. Cut in 1/2 lb butter until pea-sized. Gradually stir in 4 Tbsp water. Shape into a ball, cover and chill.

Make up Butter Pastry and chill. Cut in half. On a prepared pastry cloth with a prepared stockinet-covered rolling pin, roll half of dough to a 12" round; fold in half and fit into a 10" pie plate. Roll out other half of dough to a 12" round and reserve.

Peel potatoes and drop them into a large bowl of cold water.  Drain potatoes and dry on paper toweling. Thinly slice; mix in onion and parsley. Turn into pastry-lined pie plate. Dot with butter.

Place reserved pastry over potato filling. Trim pastry so it is even with edge of plate rim.  Press down pastry edge on rim. Run fork tines over pastry on the rim to "crimp" and seal.

With a 2" cookie cutter, mark (do not cut through) a round in pastry's center. Cut 4 slashes, each 2' wide, halfway between center and edge. Brush with Egg Wash.

Bake in a preheated 375 oven until potatoes are tender when pierced with a fork and pastry is golden brown, about 1 hour.  Cut around marked center and remove.  Gradually pour cream into center opening so it seeps in slowly.  Replace center cut-out round.  Return pie to turned-off oven until potatoes absorb cream. 10-15 minutes.  Serve at once.

Gourmet Potatoes

6 cups shredded cooked potatoes
2 cups shredded cheese
1 1/2 cups sour cream
1/4 cup butter
1/3 chopped onion
salt and pepper
extra butter
paprika

Melt butter in pan, add cheese and stir until almost melted. Remove from heat, add sour cream, onion, salt and pepper. Add to potatoes. Put in greased 2-quart casserole. Dot with butter and paprika. Bake 30 minutes at 350 degrees.

Italian Zucchini Casserole

2 lb. (about 8 cups) zucchini, cut into 3/8" slices
4 Tbsp butter
1 - 3 oz. can mushrooms, drained
1 pkg spaghetti sauce mix
1 cup water
1/2 cup chopped onion
1/2 cup chopped green pepper
1 - 6 oz. can tomato paste
1 - 8 oz. pkg shredded mozzarella cheese

Cook zucchini 5 minutes, drain. Saute onion and green pepper in butter. Mix all ingredients except zucchini and cheese.  Place zucchini in 9x13 pan, pour mixed ingredients on, add cheese.  Bake at 350 for 30-35 minutes.

Lemon-Nutmeg Carrots

12 medium carrots
2 tsp grated lemon peel
1/2 tsp nutmeg
1/8 tsp salt
1/4 tsp sweetening
1/2 cup water

Lima Bean Casserole

5 slices bacon
3 Tbsp flour
1 pkg Italian salad dressing mix
3 (10 oz) frozen lima beans, thawed
2/3 cup shredded American cheese
1/2 tsp salt
1 3/4 cup milk

Crumble crisp bacon. Blend flour and salt and 1/4 cup bacon grease. Cook and add milk and cook until thick. Add salad dressing and beans. Mix and put in shallow casserole dish. Put cheese and bacon on top. Bake at 350 degrees for about 25 minutes or until it bubbles.

Little White Onions in Cheese Sauce

2 lb. small white onions peeled
3 oz. softened cream cheese
1 can cream of celery soup
1/3 cup milk

Cook onions in salted water to cover, until tender but not falling apart. Drain well.
Meanwhile, pour soup in a pan. Stir to blend with cream cheese. Add milk. Heat. Stir often. Pour over onion.

Marinated Mushrooms

1/2 lb. mushrooms
2/3 cup tarragon vinegar
1/2 cup oil
1 clove garlic, chopped
1 Tbsp sugar
1 1/2 tsp salt
1/8 tsp black pepper
1 drop Tabasco
2 tsp finely chopped parsley
pinch of crushed red pepper

Rinse mushrooms quickly, drain well and slice. Combine the rest of the ingredients to make a marinade. Allow mushrooms to marinade at least 8 hours covered in refrigerator. Stir occasionally.

Mushroom Supreme

1 lb. mushrooms
2 beef bouillon cubes
2 Tbsp flour
1/8 tsp salt
1/2 cup bread crumbs
1/2 - 1 cup parmesan cheese
1/2 stick butter
1/2 cup hot water
1/2 cup cream
dash pepper

Saute mushrooms in butter. Dissolve beef cubes in water. Melt 1/2 stick butter and blend. Top with cheese and bread crumb mixture before baking. Bake in buttered casserole for 30 minutes at 350.

Mustard-Glazed Carrots

2 lbs. carrots, cooked
3 Tbsp butter
2 Tbsp brown sugar
3 Tbsp Dijon mustard
chopped parsley

Cook carrots, drain. Stir together rest of ingredients. Cook a minute or two until becomes a glaze. Pour over carrots. Sprinkle with parsley.

Onion-Carrot Casserole

Cut carrots in long fingers, cook until tender. Add small onions, either cooked or canned. Can of cream of celery or cream of mushroom soup and 1/2 can milk. Reheat. Top with chopped parsley.

Peas and Celery

2 beef bouillon cubes
1/4 cup water
4 pieces celery, sliced diagonally
1/8 tsp thyme
1/8 tsp salt
2 pkg frozen peas

Dissolve cuves in water. Add celery, thyme and salt. Cook until just tender but still crisp. Add peas and cook until tender.

Potato Puffs

4 lbs. whipped potatoes
hot milk
cream cheese
salt, pepper, chopped onion

Roll in corn flake crumbs and toasted sesame seeds. Freeze. Heat before serving.

Red Cabbage Saute

2 lb. red cabbage (about 6 cups)
1/4 cup butter
1/2 cup sliced onion
1/2 cup red wine vinegar
1/4 brown sugar
1 Tbsp caraway seeds
1 tsp salt
1/4 tsp pepper

Shred cabbage. Rinse in colander under cold water. In large skillet, sauté cabbage in in butter and onion. Sauté about 10 minutes or until onion is soft. Add vinegar, sugar, seeds, salt and pepper. Bring to a boil, reduce heat, simmer covered 20 minutes or until cabbage is tender. Serve with beef stew.

Savory Baked Onions

2 - 2 1/2 lb. onions (about 12 medium-sized)
1/3 cup soy sauce
1 tsp curry powder
1/2 tsp sweetening

Hollow out centers of onions from top to center of each onion. Place in 12x7 1/2 baking dish. Combine remaining ingredients. Spoon into holes in onions. Pour 3 Tbsp water in bottom of dish. Bake covered at 375 for 1 1/2 hour. Baste occasionally.

Scalloped Corn

1 1/4 cup crushed saltines
1 can creamed corn (not white)
1 egg, beaten
1 cup milk
1 onion, diced

Combine the beaten egg, milk and corn. Mix well. Add crushed crackers and onion. Pour into greased casserole dish. Bake 30 minutes at 350.

Scalloped Onions

4 large onions or 5 small onions
1 cup mushroom soup
1 1/2 - 2 cups crushed potato chips

Slice and boil onions until tender, drain well. Add soup, mix well. Butter a casserole dish, cover bottom with half the chips. Add onions and soup, cover with the rest of the chips. Bake 25-30 minutes at 350 degrees.

Spinach and Cheese Tart

1/2 cup plus 1 Tbsp fine bread crumbs
1/3 cup grated Parmesan cheese
1 lb. Ricotta or cottage cheese
2 eggs
salt/pepper
10 oz. pkg frozen spinach, cooked and well-drained
2 Tbsp melted butter
1 cup sour cream
2 Tbsp flour
1/4 lb. cooked diced ham

Mix 1/2 cup bread crumbs with 2 Tbsp Parm cheese. Blend in melted butter and press crumb mixture into bottom and sides of a 9-10" pie plate. Place Ricotta or cottage cheese, remaining Parmesan cheese, 2 Tbsp sour cream, flour and eggs in electric mixer.  Beat until smooth.  Add salt. Mix half of cheese mixture with spinach and spread evenly in pie shell.  Add ham to remaining cheese mixture and spread carefully over spinach cheese mixture layer.  Sprinkle seasoned pepper and remaining crumbs on top.  Bake in 350 oven for 40 mins. Serve immediately and use remaining sour cream as a sauce.

Spinach Stuffed Tomato

8 firm tomatoes
2 pkg frozen creamed spinach
2 Tbsp minced onion
1/8 tsp nutmeg
1/2 cup parmesan cheese

Slice off tomato tops. Carefully remove pulp and leave 1/4" shell. Turn upside down to drain. Cook creamed spinach according to directions. Preheat broiler. Combine spinach, onion and nutmeg. Spoon into tomato shells. Sprinkle with cheese. Place on baking sheets and broil till deep golden brown. Serve immediately.

Stuffed Eggplant

1 cup leftover meat, ground or chopped fine
Insides of medium-sized eggplant, cooked and mashed
1 medium onion, chopped and sautéed
1 medium tomato, chopped and sautéed
2 stalks celery, chopped and sautéed
1 Tbsp chopped parsley
2-3 Tbsp tomato sauce or paste
1/4 - 1/2 cup cooked rice
salt and pepper
chervil to taste

Fill eggplant shell, top with bread crumbs and parmesan cheese. Bake at 375 for 35-40 minutes.

Stuffed Zucchini

1 medium onion, chopped
1 Tbsp parsley, chopped
1-2 stalks celery, chopped
salt and pepper

Saute onion and celery in butter, and a little chopped tomato, if too liquid add some bread crumbs. Parboil zucchini, halved, 4-5 minutes. Scoop out slightly, stuff with mixture, sprinkle with crumbs and grated cheese. Put in buttered baking dish, bake at 375 for 20 minutes. May be prepared as much as a day ahead and kept in refrigerator. Put in oven as described.

Sweet and Sour Brown Beans

2 cups brown beans
1 Tbsp butter
1/4 cup brown sugar
2 Tbsp vinegar
salt to taste
2 Tbsp flour

Sweet Potato Mounds

1/4 cup dark Karo
2 Tbsp butter
2 cups mashed sweet potato

Heat Karo and butter slowly in pan. Drop hot mashed sweet potato from spoon onto greased baking dish. Make a depression in center of each mound. Fill with hot butter-Karo mixture. Bake at 375 for 15 minutes or broil quickly.

Sweet Potato Puffs

2 cups mashed sweet potatoes
1/2 tsp salt
large marshmallows
1 egg, beaten
1/8 tsp pepper
1/2 cup corn flake crumbs

Mix all ingredients except marshmallows. If dry, add milk. Form into balls with marshmallow center. Roll in corn flakes. Place in 350 degree oven for 10-15 minutes.

Tomato Egg Dish

Take firm tomato, not too ripe. Cut slice off stalk end with sharp knife and scoop out inside with a spoon. Break an egg into each.
Pass inside of tomato through a fine strainer. Mix with bread crumbs, salt, pepper and some grated cheese until quite thick and put on top of each egg. Place all in oven for 3-4 minutes until eggs are set slightly.

Tomato-Zucchini Casserole

Slice layers of zucchini in bottom of large, deep casserole dish. Then fresh tomatoes, sprinkle fine onion, garlic salt and salt and pepper. Alternate layers. Bake at 400 for 45 minutes or longer. Lastly, grate cheese and mix with dried bread crumbs. Top casserole with crumbs and leave about 15 minutes.

Vegetable Fettucine

2 small zucchini, cut into strips
2 carrots, cut into strips
1 cup sliced fresh mushrooms
4 green onions, cut into 1" pieces
1 clove garlic, minced
1/2 cup butter
1 - 15 oz. can garbanzo beans, drained
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 - 8 oz.pkg fettucine
1/2 - 8 oz. pkg spinach fettucine
1 cup grated parmesan cheese
2 egg yolks
1 cup whipping cream

Saute zucchini, carrots, mushrooms, green onions, and garlic in butter in skillet 5 minutes or until crisp tender. Stir in beans, basil, salt and pepper, set aside.
Cook fettucine separately in 2 pots according to package directions, drain. Combine fettucines, veggies, and toss. Simmer until thoroughly heated, stirring occasionally. Stir in 3/4 cup parmesan cheese.
Beat egg yolks and whipping cream until foamy, add to fettucine mixture, tossing gently. Cook over medium heat until thickened, stirring gently. Spoon mixture onto a serving platter, sprinkle with remaining cheese.

Vegetables

Beets: 2 Tbsp butter, 1 Tbsp cornstarch, 2 Tbsp lemon juice, 1 Tbsp sugar, 1/4 tsp salt, 2 tsp horseradish, 2/3 cup water

Beets 2: 1/4 cup bacon grease, 2 Tbsp flour, 1 tsp salt and pepper, 1 1/2 cup thick sour cream, 1/2 cup water. Cook until thick. Add beets, heat. Top with diced bacon.

Carrots: Add 2 Tbsp lemon juice, 2 Tbsp butter, parsley

Carrots 2: 1 cup dairy sour cream, 3 oz. cream cheese, 1/2 tsp salt, 3 Tbsp minced green pepper, 2 Tbsp sliced green onion, 1/2 tsp grated lemon peel. Stir into hot carrots and heat thoroughly.

Peas: Pinch of thyme and green onions

Vegetables in Marinade

6 cooked carrots
2 cup cooked green beans or peas
12 cooked asparagus stalks or 1 cooked head cabbage

Marinade:
1/2 cup salad oil
2 Tbsp vinegar or lemon juice
1/4 tsp white pepper
1/2 tsp salt mustard

Cook vegetables separately. Pour marinade over and let stand 1/2 hour. Place each vegetable separately on lettuce leaves on a salad plate.

Western Celery Casserole

8 cups celery, cut in 1" pieces
1 medium can water chestnuts, sliced thin
1 small can sliced pimento
1 medium can drained, sliced mushrooms
3 cans cream of celery or cream of mushroom soup
1/2 soup can milk
1/2 cup melted butter
1 1/2 bread crumbs
1/2 cup slivered almonds

Brown bread crumbs and almonds in butter and set aside for topping. Cook celery in slightly salted boiling water for 5-8 minutes. Drain. Place in buttered flat oblong casserole. Add mushrooms, chestnuts, and pimento on top of celery. Cover with soup and milk mixed together. Sprinkle on crumb topping. Bake at 350-375 degrees for 45 minutes.

Zucchini Vegetable

2 lb. zucchini
2 lb. peeled tomato
1 cup chopped onion
1 cup chopped green pepper
2 1/2 cups water

Boil 2-3 minutes. Leave 1/2" head space in jar. 1/2 tsp salt per pint.