TABLE OF CONTENTS
Substitutions........... 1
Beverages........... 2
Banana Crush........... 2
Cherry Cider Punch........... 3
Frappé........... 3
Orange Julius........... 3
Root Beer........... 3
Slush........... 3
Spiced Herb Tea Mix........... 4
Breads........... 4
Banana Bread........... 4
Blueberry Muffins........... 4
Cardamon Bread........... 5
Cloud Biscuits........... 5
Corn Bread........... 5
Cracked Wheat Bread........... 5
French Bread........... 6
Great Alaskan Poppy Seed Muffins........... 6
Isle Royale Bran Muffins........... 6
Pretzels........... 7
Refrigerator Sweet Dough........... 7
Rieska (Finnish bread)........... 7
Sopaipillas (Little Pillows)........... 7
Sour Cream Caramel Rolls........... 8
Sweet Coolrise Rolls........... 8
Whole Wheat Bread........... 8
Zoom Pretzels........... 9
Candy........... 9
Butter Mints........... 9
Cream Fondant........... 9
Divinity........... 10
English Toffee........... 10
Honey Taffy with Cream........... 10
Iced Almonds........... 10
Peanut Butter Balls........... 10
Pecan Turtles........... 11
Vinegar Taffy........... 11
Cookies & Treats........... 11
Almond Bars........... 11
Almond Sticks Pastry........... 12
Baked Doughnuts........... 12
Banana Chocolate Drops........... 12
Butterscotch Squares........... 13
Candied Popcorn and Nuts........... 13
Caramel Corn I........... 13
Caramel Corn II........... 13
Chocolate Chip Cookies........... 13
Crisp Oatmeal Treasures........... 14
Date Nut Pinwheels........... 14
Frosted Carrot Bars........... 14
Jared's Monster Cookies........... 14
Molasses Cookies........... 15
Popcorn Balls........... 15
Potato Donuts........... 15
Pumpkin Cookies........... 16
Refrigerator Cookies........... 16
Rocky Road Brownies........... 16
Scotch Toffee Bars........... 17
Snickerdoodles........... 17
Special K Cookies........... 17
Sugar Cookies........... 17
Sugared Popcorn........... 17
Wash Board Cookies........... 18
Desserts........... 18
Apple and Pineapple Roll........... 18
Apple Crunch........... 18
Apple Walnut Cobbler........... 19
Baked Lemon Pudding........... 19
Bakers Icing (White)........... 19
Bible Cake........... 19
Blueberry Delight........... 20
Blueberry Dessert........... 20
Breakfast Cake........... 20
Can't Leave It Alone Pudding........... 20
Cheesecake........... 21
Chocolate Frosting........... 21
Chocolate Ice Box Cake........... 21
Chocolate Mayonnaise Cake........... 21
Coconut-Pecan Frosting........... 22
Cranberry Surprise Pie........... 22
Custard Pie........... 22
Davidson Island Delight........... 22
Fresh Apple Pie........... 23
Fresh Peach Pie........... 23
Fresh Rhubarb Crisp........... 23
German's Sweet Chocolate Cake........... 23
Gingerbread House........... 24
Ice Cream Parfait........... 24
Lemon Cake........... 24
Lemon Ice Box Dessert........... 24
Lemon Sauce (for Apple Pudding)........... 25
Mint Cloud Pie........... 25
Mint Ice Cream Dessert........... 25
Old-Fashioned Applesauce Cake........... 25
Pane Di Spagna (Cake-Dessert from Italy)........... 26
Picnic Cake........... 26
Pie Crust I........... 26
Pie Crust II........... 27
Piña Colada Cake........... 27
Pineapple Upside-Down Cake........... 27
Pumpkin Pie........... 27
Raspberry Cake........... 28
Raspberry Spectacular........... 28
Red Velvet Cake........... 28
Rhubarb Pie........... 29
Roman Apple Cake........... 29
Royal Icing........... 29
Snowcap Cookie House........... 29
Sour Cream Tube Cake........... 30
Spice Cake........... 30
Strawberry Pie........... 30
Vanilla Crumb Cake........... 31
Vinegar Cake........... 31
Main Dishes & Side Dishes........... 31
Baked Rice........... 31
Bar-B-Q Spareribs........... 32
Bar-B-Que........... 32
Barbecued Beef on Buns........... 32
Beef Teriyaki........... 32
Braised Pork and Vegetables........... 33
Burger For A Bunch........... 33
Cashew Nut Casserole........... 34
Chicken Casserole........... 34
Chili Rellenos........... 34
Chili Rellenos Casserole........... 35
Chili-Beef Casserole........... 35
Chinese Pepper Steak........... 35
Chow Mein Casserole........... 36
Creamy Cauliflower Soup........... 36
Crunchy Celery Skillet........... 36
Deep-Fried Onion Rings........... 37
Delicious Oven Stew........... 37
Dressing........... 37
Egg Salad Sandwich........... 37
Fish Chowder........... 38
Heavenly Sour Cream Cucumbers........... 38
Herbed Rice Puffs........... 38
Italian Spaghetti Sauce........... 38
Lumpia Philipino (Egg rolls)........... 38
Lumpia Wrappers........... 39
Michigan Pasty........... 39
Mock Lobster........... 39
Mother's Hamburger Soup........... 40
Pizza Pie........... 40
Steak Stroganoff........... 40
Stuffed Chicken Breasts........... 40
Swedish Meat Balls........... 41
Sweet and Sour Fish........... 41
Sweet Potato Caramel........... 41
Taco Shells........... 42
Tacos........... 42
Miscellaneous........... 42
Bases for Dips........... 43
Garlic Dill Pickles........... 43
Our Favorite Cranberry Relish........... 43
Pancakes or Waffles........... 43
Party Cheese Ball........... 44
Popped Wheat........... 44
Salami........... 44
Venison Jerky........... 44
Water Chestnut Appetizers........... 45
Wheat Treats........... 45
Salads, Dressings & Sauces........... 45
Steps in Preparing Salads........... 45
Avocado Salad........... 46
Chicken Salad........... 46
French Salad Dressing........... 47
Frozen Banana-Strawberry Salad........... 47
Fruited Chicken Salad........... 47
Layered Lettuce Salad........... 47
Lemon-Pineapple Jello........... 48
Louis Dressing........... 48
My Versatile Salad Seasoning........... 48
Raspberry Jello Salad........... 48
Salmon Sauce........... 49
Spinach Sesame Salad........... 49
Supreme Mayonnaise........... 49
Tzadziki (Greek Salad/Dip)........... 49
Saudi Arabian Dishes........... 50
Attar (Sugar Syrup)........... 50
Fatoush (Bread Salad)........... 50
Hommos (Chick Pea and Sesame Puree)........... 50
Kapsa........... 51
M'hal'labeeyeh (Ground Rice Pudding)........... 52
Mishabbak (Tangled)........... 52
Pita Bread........... 52
Sambousick (Meat Filled Pastry)........... 53
Tabbouleh........... 54
SUBSTITUTIONS
For: Use:
1 c. all purpose flour 1 c. + 2 T. cake flour
1 c. cake flour 1 c. - 2 T. all-purpose flour + 2 T. cornstarch
1 T. cornstarch 2 T. flour
1 t. baking powder 1/4 t. soda + 1/2 t. cream of tartar
1 whole egg 2 egg yolks + 1 T. water (in cookies)
1 whole egg 2 egg yolks (in mustards, mixtures, etc.)
1 c. fresh milk 1/2 c. evaporated milk+ 1/2 c. water or 1 c. reconstituted nonfat dry milk + 2 t. margarine or butter
1 c. sour milk 1 c. sweet milk + 1 T. or buttermilk, lemon juice or vinegar
1 oz. unsweetened chocolate 3 T. cocoa + 1 T. fat
1 c. honey 3/4 c. sugar + 1/4 c. liquid
1 c. sugar 1 c. honey & reduce liquid 1/4 c. (in cakes, substitute for only 1/2 the sugar)
1 c. brown sugar 1 c. granulated sugar
1 c. butter or margarine 1 c. shortening (+ 1/2 t. salt for baking)
EQUIVALENTS
ABBREVIATIONS
teaspoon = t. | pint = pt. |
tablespoon = T. | quart = qt. |
ounce = oz. | gallon = gal. |
cup = c. | pound = lb. |
VOLUMETRIC EQUIVALENTS
1 t. = 60 drops | 1 c. = 16 T. or 1/2 pt. or 8 oz. |
1 t. = 1/3 T. | 2 c. = 1 pt. or 16 oz. |
4 c. = 2 pt. or 1 qt. | |
1 T. = 3 t. | 2 pt. = 1 qt. |
2 T. = 1/8 c. or 1 oz. | 1 qt. = 4 c. or 32 oz. or 2 pt. |
4 T. = 1/4 c. or 2 oz. | 1 gal. = 4 qt. |
5 T. + 1 t. = 1/3 c. | 1/4 c. = 4 T. or 2 oz. |
8 T. = 1/2 c. or 4 oz. | 1/3 c. = 5 T. + 1 t. |
12 T. = 3/4 c. or 6 oz. | 3/8 c. = 6 T. or 1/4 c. + 2 T. |
16 T. = 1 c. or 8 oz. | 1/2 c. = 8 T. or 4 oz. |
1 oz. = 2 T. fat or liquid | 5/8 c. = 1/2 c. + 2 T. |
4 oz. = 1/2 c. | 3/4 c. = 12 T. or 6 oz. |
8 oz. = 1 c. | 7/8 c. = 3/4 c. + 2 T. |
MISCELLANEOUS EQUIVALENTS
8 oz. = 1/2 lb. 16 oz. = 1 lb. 2 c. fat = 1 lb. 2 c. sugar = 1 lb. 2-2/3 c. powd. sugar = 1 lb. 2-2/3 c. brown sugar = 1 lb. 2 c. sifted flour = 1 lb. | 1 lb. butter = 2 c. or 4 cubes a few grains salt = less than 1/8 t. Pinch = as much as can be taken between finger & thumb Speck = less than 1/8 t. |
Beverages
Banana Crush
2-1/2 c. orange juice 5 bananas 4 c. sugar | 1/2 c. lemon juice 4 c. pineapple juice 6 c. water |
Combine sugar and water. Heat until sugar is dissolved. Cool. Put bananas through blender. Combine all ingredients and freeze. Fill glasses half full of freeze, add 7-up, lemon-lime or any kind of soda pop. If desired, color very delicately. Add mint as a garnish.
Cherry Cider Punch
1 gal. cherry cider, or regular flavor cider with cherry flavoring | 1 qt. ginger ale or 7-up 1 (6 oz.) can frozen lemonade |
Mix all ingredients together; chill and serve.
Frappé
2 egg whites 1/2 c. powdered sugar 2 T. cold water Pinch of salt 1 can crushed pineapple | 1/2 pt. cream, whipped thick 1 bottle maraschino cherries, quartered or sliced |
Beat egg whites until stiff. Add powdered sugar and continue to beat. Stir in rest of ingredients and freeze in ice cube trays. Dish up into cups and serve when partially thawed.
Orange Julius
1/2 (12 oz.) can (1/3 c.) frozen orange juice concentrate 1/2 c. milk 1/2 c. water | 1/4 c. sugar 1/2 t. vanilla 5 or 6 ice cubes |
Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.
Root Beer
3 to 4 c. lukewarm water 2 c. sugar | 2 T. root beer extract 1 scant t. yeast |
Mix all ingredients or shake well in gallon bottle, then fill bottle with cool water. Let stand at room temperature for 12 hours with lid on. Place in fridge for about 12 hours.
(1.5 liter of carbonated later, 1 1/2 t. extract, 1 t. liquid sweetener)
Quick--5 gal. water, 5 lb. bag sugar, 1-2 oz. bottle extract, 5 lb. dry ice, Conbine in open container. Let set for 20 min.
Slush
1 (#2) can crushed pineapple 1 (#2) can grapefruit 3 c. sugar 3 c. water | Juice of 1/2 lemon 7-up 1 sm. bottle maraschino cherries (opt.) |
Mix all ingredients together and freeze in trays in freezer. Just before serving, dish up in sherbet glasses or dessert dishes and pour 7-up over them. One (16 oz.) bottle of 7-up will do 6 to 8 servings. Part of slush can be bottled and kept in refrigerator for another time.
Spiced Herb Tea Mix
2 c. Tang 3 oz. dry lemonade mix 1/2 t. cinnamon | 3/4 c. instant herb tea 1/2 t. ground cloves |
Mix all ingredients together and use 1 or 2 heaping teaspoonfuls per cup of water.
Breads
Banana Bread
2-1/2 c. flour 1-2/3 c. sugar 1-1/2 t. baking powder 1-1/4 t. soda 1 t. salt 1 t. vanilla | 2/3 c. shortening 2/3 c. sour milk 1-1/4 c. bananas (3) 3 eggs 2/3 c. nuts |
Mix flour, sugar, baking powder, soda and salt. Add shortening, half of sour milk and mashed bananas. Beat 2 minutes at medium speed. Add eggs and rest of sour milk. Beat 2 more minutes. Fold in nuts. Flour and grease 2 loaf pans or one 9 x 13" pan. Bake at 350° for 35 to 50 minutes. Can double recipe and use 3 c. whole wheat flour and 2 c. white flour.
Blueberry Muffins
2 eggs 1 c. milk 1/2 c. oil 3 c. flour 1 c. sugar 4 t. baking powder 1 t. salt | 2 c. fresh blueberries or 1-1/2 c. canned berries (can use apples, pineapple,etc. instead of blueberries) |
Beat eggs with fork. Stir in milk and oil. Add flour, sugar, baking powder and salt. Add fruit. Stir just until flour is moistened. Batter should be lumpy. Do not over mix. Fill greased muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 24 medium muffins.
Cardamon Bread
3 c. flour 3 c. sugar 3 pkg. yeast 1 c. water 1-1/3 c. powdered milk | 3 eggs 1 qt. warm water 15 cardamon seeds 10 to 12 c. flour 2 cubes butter | |
Frosting: 1 pkg. powdered sugar 1 t. vanilla | 1 egg 1 cube butter Milk | |
Crush cardamon seeds until very fine. Mix seeds, sugar, 3 c. flour and milk in big bowl or pan. Dissolve yeast in 1 c. water. Add eggs and 1 qt. warm water to yeast mixture. Stir mixture until smooth. Soften butter and stick together to make one block. Place butter in batter (it will float) and place salt on top of butter. Put in warm area and let rise until mixture is bubbly and butter has melted (1 to 1-1/2 hours). Add the 10 to 12 cups flour to make dough stiff enough to knead and then knead for 8 minutes. Let rise again for 1-1/2 to 2 hours, until double in size. Punch down. Divide dough into number of braids you wish to make (usually about 6). Divide into 3 groups. Roll long and braid. Let sit for 30 minutes on greased pans. Bake at 350° for 30 to 35 minutes. For frosting, mix together ingredients and add milk to correct consistency.
Cloud Biscuits
2 c. flour 1 T. sugar 4 t. baking powder 1/2 t. salt | 1/2 c. shortening 1 egg, beaten 2/3 c. milk (use less) |
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface and knead gently about 20 strokes. Roll to desired thickness and cut with biscuit cutter. Place on ungreased baking sheet and bake in 450° oven for 10 to 14 minutes.
Corn Bread
1 c. flour 1 c. cornmeal 3/4 t. salt 1/2 c. sugar 4 t. baking powder | 1 c. plus 2 T. milk 1 egg 1 T. oil 2 t. oil |
Sift dry ingredients together. Add milk and eggs. Beat 1 minute. Add oil and beat 1 more minute. Place 2 t. oil in bottom of 9 x 13" pan. Pour in the batter and bake in 450° oven for 25 minutes.
Cracked Wheat Bread
1-1/2 c. instant powdered milk (or 3/4 c. non-instant) 5 c. hot water 2 to 3 T. yeast 1/2 c. lukewarm water | 1/2 c. honey or sugar 1/2 c. shortening 2 c. cracked wheat 2 T. salt About 12 c. flour |
Mix milk (if non-instant, mix with 2 c. flour before adding), salt, cracked wheat, honey and shortening in hot water. Put yeast in the 1/2 c. warm water until dissolved. Add 6 c. flour to mixture and beat well. Add yeast mixture. Add remaining flour to make soft dough. Knead until smooth and elastic. Put in greased bowl, cover, and let rise until doubled. Punch down and let rise 30 minutes. Punch down and put in pans. Let rise until double and bake in 400° oven for 15 minutes; then at 350 for 30 minutes. Makes 4 loaves. Can make biscuits or scones with this. (Wheat germ, whole wheat flour, leftover cooked cereal can also be added to this bread, if desired.)
French Bread
3 c. water 1 T. sugar 1 T. salt 7 to 7-1/2 c. flour | 2 pkg. dry yeast 1 egg white, beaten Yellow cornmeal or sesame seeds (opt.) |
Heat water, sugar and salt to 115 to 120°. In large mixing bowl combine water, mixture, 3 c. flour and yeast. Beat at low speed until blended; then high speed for 2 minutes. With wooden spoon, stir in flour to make soft dough. Knead on floured surface 10 to 15 minutes, adding flour until dough is smooth and elastic. Put in greased bowl, cover and let rise until double (about 1 hour). Punch down, divide in half and roll into rectangle (tight). Pinch edge to seal. Place loaves seam side down in pans. Cut 6 diagonal slashes in tops, brush tops and sides with egg white. (Can sprinkle with cornmeal or sesame seeds.) Cover and let rise until doubled. Bake in 375° oven for 20 minutes. Brush again with egg whites and bake for 15 to 20 minutes longer or until golden brown.
Great Alaskan Poppy Seed Muffins
2-1/2 c. flour or less 2-1/4 t. baking powder 1/2 t. salt 2/3 c. butter 1 c. sugar | 3 eggs 2/3 c. buttermilk 2 T. poppy seeds Egg white, beaten |
Preheat over to 375°. Grease muffin pan. In small bowl, combine flour, baking powder and salt. In electric mixing bowl, cream butter and sugar. Add eggs and beat until smooth. Gradually add dry ingredients, butter and seeds. Blend well. Fill muffin cups 2/3 full. Bake 30 minutes. Last couple of minutes of baking, brush tops with egg white and bake last two minutes. Serves 6 great muffins.
Isle Royale Bran Muffins
2 c. boiling water [1/2 c.] 2 c. 100% bran(Nabisco)[1/2 c] 3 c. sugar [3/4 c.] 1 c. shortening [1/4 c.] 4 eggs [1] 1 qt. buttermilk [1 c.] | 5 c. flour [1 1/4 c.] 5 T. baking powder [1 1/4 T.] 1 t. soda [1/4 t.] 1 T. salt [1/4 T.] 4 c. 40% bran flakes[1 c. 2 c. raisins [1/2 c.] |
Pour boiling water over 100% bran, using large pan. Cream shortening and sugar in large bowl; add eggs and buttermilk. Add to bran mixture. Sift flour, soda, salt and baking powder; add to bran flakes. Then fold into bran mix, gently until moist. Add raisins. Put batter, covered, in refrigerator. Do not bake first day. May be kept up to 6 weeks. Bake in muffin cups, filled 2/3 full, for 15 to 20 minutes at 375°. Remove from oven and let stand 5 minutes before removing from cups. Makes about 1 dozen. (About 1 gallon of mix.)
[measures for smaller amount]
Pretzels
2 pkg. yeast 1-1/2 c. warm water 1 t. sugar 1 egg | 1 t. salt 4 c. flour 1/2 c. coarse salt (kosher or sea salt) |
Put yeast in a mixing bowl and add warm water. Mix. Add flour, salt and sugar and mix well. Turn out on floured surface. Punch down then fold. Repeat punch and fold 10 to 20 times. Make 6 to 8 small balls. Roll out into long ropes. Shape in traditional pretzel twist, letters, hearts or etc. Brush with beaten egg. Sprinkle with coarse salt. Heat oven to 425°. Bake 12 minutes, then cool 10 minutes. Makes 6 to 8 pretzels.
Refrigerator Sweet Dough
1 c. milk 1 c. sugar 1 t. salt 1 yeast cake | 2 eggs, well beaten 1/2 c. shortening 4-1/2 to 5 c. flour |
Take 1/4 c. lukewarm water and put in measuring cup. Add 1 t. sugar and the yeast. Let stand until rises. Scald milk. Measure into mixing bowl the sugar, salt and shortening. Pour in scalded milk, stir until shortening is melted. Cool milk mixture to lukewarm. Add eggs and yeast. Blend. Stir in 1/4 flour and beat until smooth. Add remaining flour. Turn out on board and knead slightly. (Dough past sticky stage.) Put dough in greased bowl and grease top of dough. Cover with wax paper or bowl cover and place in refrigerator until ready to use. When taken out, let stand at room temperature. Roll out and make in desired shape and let raise until doubled in bulk. Bake in a 375-400° oven for 10 to 15 minutes.
Rieska (Finnish bread)
3 c. white flour 1-1/2 c. barley flour 1/2 c. shortening 2 c. buttermilk | 1/3 c. sugar 2 t. salt 3 t. baking powder 1/2 t. soda |
Mix together all ingredients, except buttermilk and soda, until consistency of pie crust. Mix buttermilk and soda together and add to flour mixture. Mix until well moistened. Roll in 2 circles to fit pizza pans. Make about 1/2" thick. Pierce with fork tines. Bake at 375° or about 1/2 hour or until golden brown.
Sopaipillas (Little Pillows)
2 c. sifted flour 1 T. baking powder 1 t. salt | 2 T. shortening 3/4 c. cold water (approx.) |
(or no salt if using margarine for shortening
Sift dry ingredients. Cut in shortening. Add enough water to moisten and form in small balls. Roll in very thin circles. Cut in quarters or squares. Fry in deep fat until light brown.
Sift dry ingredients. Cut in shortening. Add enough water to moisten and form in small balls. Roll in very thin circles. Cut in quarters or squares. Fry in deep fat until light brown.
Sour Cream Caramel Rolls
1 c. sour cream 2 T. shortening 1/4 c. sugar 1 t. salt | 1/4 t. soda 1 pkg. dry yeast 1/4 c. warm water 2 c. flour or more |
Frosting: 1 c. brown sugar 1 T. butter | 1/2 c. thin cream 1 t. vanilla 2 c. powdered sugar |
Bring sour cream to a boil, remove from stove and add shortening, sugar, salt and soda. Cool to lukewarm and add yeast dissolved in warm water. Add flour for soft dough. Stir well. Let rise one hour. Spread out. Sprinkle with nuts, melted butter and brown sugar. Roll up and cut off rolls, put in muffin tins or on cookie sheet and let rise. Bake 12 to 15 minutes at 350°. Makes about 14 rolls. For frosting, boil to less than soft ball stage and add powdered sugar. Spread on warm rolls.
Sweet Coolrise Rolls
5 to 6 c. flour 2 pkg. dry yeast 2/3 c. warm water 1 c. warm milk 1/2 c. sugar | 1-1/2 t. salt 1/4 to 1/2 t. mace 1/4 c. margarine, softened (or shortening) 2 eggs | |
Topping: 1 stick margarine | 1 c. brown sugar 1 c. nuts | |
Combine yeast with warm water in large warm bowl. Stir until dissolved. Add milk, sugar, salt, margarine and eggs. Stir in 3 c. flour and beat vigorously with wooden spoon until smooth. Stir in 2 to 3 c. remaining flour gradually. Use enough flour to make a soft dough which leaves sides of bowl, adding more flour if necessary. Turn out onto floured board. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover and let rest for 20 minutes. Punch down and divide. Shape into 2 coffee cakes or 2-1/2 dozen rolls. Place topping in pan; then rolls. Brush surface of dough with oil. Cover loosely with plastic wrap and place in refrigerator for 2 to 24 hours. When ready to bake, remove from refrigerator and uncover. Let stand for 10 minutes at room temperature while preheating oven. Puncture any surface bubbles with a greased toothpick just before baking. Bake at 375° for 20 to 25 minutes or until done. Remove from pans immediately.
Whole Wheat Bread
3 eggs 1 c. Karo syrup 1 c. shortening 4 pkg. dry yeast, dissolved in 1 c. water | 3 c. water 2 T. salt 2 c. white flour 14 c. whole wheat flour |
Beat eggs; mix in shortening and Karo syrup. Add salt and water, then yeast. Mix white flour in and enough whole wheat flour until elastic. Knead last bit of flour in and place in a pan with a cover. Let rise until doubled. Roll out and place in greased pans. Let rise until doubled. Bake for 15 minutes in 400° oven and then 25 to 30 minutes in 350° oven.
Zoom Pretzels
1 pkg. yeast 1-1/4 c. warm water 1 t. salt | 1 t. sugar 4 c. flour Coarse salt |
Mix ingredients together; knead until smooth. Make into desired shapes. Mix 1 to 2 eggs well and brush over dough. Sprinkle with coarse salt. Cook at 425° for 12 to 15 minutes until golden brown.
Candy
Butter Mints
1 c. water 1 sq. butter 3 c. sugar | 3 drops oil of peppermint or 1/4 t. other flavoring |
Boil together the water and butter; then add the sugar. Stir until dissolved. Put lid on and cook slowly 3 minutes. Remove lid and turn heat to high and cook until spins thread (260°). Pour on buttered marble or platter and let cool. When cool enough to handle, stretch until full of air and it loses its gloss. Stretch in rope and cut into pieces. Let stand at room temperature until creamy. For flavoring add the peppermint or flavoring of your choice. While cooking, wipe side of pan down with a pastry brush dipped into water several times to prevent crystals from forming on the sides of the pan. DO NOT STIR. Store in air tight container. These freeze well. NOTE: To make butterscotch hard candy, cook first 3 ingredients to soft crack and pour out on marble. Do not add flavoring.
Cream Fondant
4 c. sugar 3 T. white Karo syrup Pinch of salt | 1/2 c. milk 1 c. whipping cream 2/3 sq. butter |
different flavorings/colors
Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls.
Divinity
2-2/3 c. sugar 2/3 c. light corn syrup 1/2 c. water 1/4 t. salt | 2 egg whites, with 1/8 cream of tartar 1 t. vanilla 2/3 c. nuts, broken or coconut |
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Do just 1 batch at a time.
English Toffee
1 c. sugar 3 T. water 1/2 lb. butter (1 c.) 1 T. corn syrup | 1 t. vanilla 1 c. walnuts or pecans 1 c. chocolate chips, or grated chocolate |
Cut walnuts coarsely and scatter on cookie sheet; set aside. Stir butter mixture constantly in heavy pan on medium heat. Mixture will appear fluffy. When mixture start to leave side (10 to 12 minutes) turns amber (300°) and starts to smoke slightly, remove from heat and pour over nuts. Spread chocolate chips on top + more nuts.Hard ball stage 260+ or 300°. After starts to boil, turn to 3 1/2 or 3
Honey Taffy with Cream
2 c. sugar 1 c. honey | 1 c. thick cream |
Combine above ingredients and cook to hard ball stage. Pour on buttered platters until cool enough to stretch.
Iced Almonds
2 1/2 c. whole blanched almonds 1 c. sugar | 4 T. butter or margarine 1 t. vanilla |
In heavy skillet, heat almonds, sugar and butter over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Drop clusters on wax paper or foil. Sprinkle with salt. Makes about 1 lb. of candy.
Peanut Butter Balls
1-1/2 c. peanut butter 1 c. honey | 26 graham cracker squares, crushed (2 c.) |
Mix honey and peanut butter together. Add crushed crumbs. Mix well. Mold into small balls and chill. Drop into melted dipping chocolate and lift out with two-tined fork. (makes a lot, you may want to half recipe)
Pecan Turtles
Pecans Light Kraft caramels | Hershey Bars |
Arrange pecans on a cookie sheet. On top of clusters of five pecans, place two light caramels. Place in 250° oven and let caramel melt slightly, watch closely so as not to burn. Remove from oven and immediately place on top of caramels two squares of Hershey bar and swirl with a knife. Cool.
Vinegar Taffy
3 c. sugar 1/2 c. water 1/2 c. vinegar | 1/4 c. butter or margarine 1 t. vanilla 1/2 t. cream of tartar |
Mix together sugar, water and vinegar on high heat and stir until sugar is dissolved. Stop stirring, but brush the sides of pan to get remaining sugar off sides. Get out two large plates and butter them well. When mixture boils, sprinkle in the cream of tartar and carefully add sliced butter. Turn the heat down to medium or medium/high. Cook until soft crack (almost to crack) stage (285 or less), or until cracks in cold water. When at correct point, add food color if desired and then add flavoring but do not stir or scrape bowl. Pour onto buttered plates and let cool. When cool begin to pull until airy. Stretch into long strips on countertop dusted with powdered sugar. Score strips then cool and crack with knife.
Other idea: Melt chocolate and make thin layer. When cool melt white chocolate. Mix crushed candy cane in and spread on dark chocolate.
DO NOT USE chocolate chips for dipping.
Cookies & Treats
Almond Bars
Crust: 4 c. flour 1-1/2 t. salt 1-1/2 c. shortening 1/2 c. water | 1 T. sugar 1-1/2 t. baking powder 1 egg 1-1/2 T. vinegar | |
Filling: 3 c. sugar 4 T. almond extract (don't use less) | 4 egg yolks, beaten 6 T. flour 8 T. milk | |
For crust, sift dry ingredients and cut in shortening. Whip up egg, water and vinegar. Stir into flour mixture. Divide dough into 4 portions and roll each to 13 x 9" rectangle. Line each of two 13 x 9 x 2" pans with dough. (Other 2 pieces will be topping.) For filling, combine and spread uncooked mixture over bottom crusts. Divide filling equally between 2 pans, spreading to corners. Cover with remaining dough. Spread a little thick cream over top and sprinkle with sugar. Bake 30 minutes at 350°. When cool cut into bars or squares.
Almond Sticks Pastry
1 lb. butter 4 c. flour 1 t. salt | 1/2 t. baking powder 3/4 to 1 c. water. | |
Filling: 1 lb. almond paste, grated | 2 c. flour 2 eggs, beaten 2 t. vanilla | |
Mix first 5 ingredients like pie crust. For easier handling, place in refrigerator for a couple hours. (This may be omitted.) Place dough on floured board. Divide into 8 equal portions. Cut while still in bowl. Make portions about 15" long and 4" wide. Mix filling ingredients together and divide into 8 equal parts. Place filling lengthwise on strip, leaving 1" on each end. Roll lengthwise. Seal edges with water. Seal ends. Brush top with beaten egg white (1 egg). Place on cookie sheet, seam down, and prick with fork. Bake at 400° for 25 minutes or less.
Baked Doughnuts
2 c. flour 3 t. baking powder 1/4 t. salt 1/2 t. nutmeg 2-1/2 T. shortening, melted 1/2 c. sugar | 1 egg 1 t. vanilla 2/3 c. milk 1/8 lb. butter 1 c. sugar 2 T. cinnamon |
Sift together flour, baking powder, salt and nutmeg. Cream shortening, sugar, egg and vanilla. Mix with milk. Grease small muffin tins. Fill 2/3 full. Bake 12 to 15 minutes at 400°. Drop baked doughnuts in butter and then shake in paper bag containing 1 c. sugar and cinnamon.
Banana Chocolate Drops
1 c. sugar 2/3 c. shortening 2 eggs 1 c. ripe bananas, mashed 1 t. vanilla 1 c. oatmeal | 2-1/2 c. flour 1/2 t. salt 2 t. baking powder 1 c. chocolate chips or peanut butter chips or butterscotch chips Nuts |
Cream sugar and shortening until fluffy. Add eggs and beat until smooth; add bananas and vanilla. Sift together dry ingredients and add to the creamed mixture. Add chocolate chips last and drop mixture by teaspoonfuls on a greased baking sheet about 4" apart. Bake in 400° oven for 10 to 12 minutes. Makes 4 dozen.
Butterscotch Squares
1/2 c. butter, melted 2 c. brown sugar 2 eggs 1/2 t. salt | 1-1/2 c. flour 1 t. baking powder 1/2 c. nuts 1 t. vanilla |
Mix. Bake as brownies at 375°, in 9" pan, about 40 minutes.
Candied Popcorn and Nuts
6 qts. popped popcorn (no seeds) 3 to 4 c. toasted nuts (almonds, pecans) | 1 lb. butter, melted 1 c. white Karo syrup 2-2/3 c. sugar 1 T. vanilla |
Put popcorn and nuts in large 12 to 13 quart bowl or pan. Cook butter, Karo, and sugar 10 minutes after it reaches soft ball stage. Stir in vanilla. Pour over popcorn mixture and toss to stir (use mitts for hands). Spread on greased countertop to cool.
Caramel Corn I
2 sticks margarine or 1 margarine & 1 butter 2 c. brown sugar 1/2 c. white Karo syrup | 1/2 t. salt 1 t. soda 7-1/2 qt. popcorn |
Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.
Caramel Corn II
1-1/4 c. corn syrup 3 c. brown sugar 1/2 c. margarine | 1 (15 oz.) can sweetened condensed milk 3 gal. popped corn |
Combine syrup and sugar in medium saucepan. Cook and stir until it boils. Stir in milk and when it comes to a boil again, add butter. Cook to soft ball stage (225°). Pour over popcorn. If small pieces are wanted, spread out on waxed paper to cool. This sauce may be stored in refrigerator and used later by heating or as sauce over cake or thinned with a little milk and used as topping for ice cream.
Chocolate Chip Cookies
1 c. shortening 1 c. sugar 1 c. brown sugar 2 eggs 2-1/2 c. flour 1 t. soda | 1 t. salt 1/2 c. buttermilk 1 t. vanilla 1 lg. pkg. chocolate chips 1-1/2 c. oats 1/2 c. nuts (opt.) |
Cream shortening, sugar and eggs until light and fluffy. Mix dry ingredients and add alternately with buttermilk. Add vanilla and chips. Bake at 350° for 10 minutes. (May substitute M & M's for chocolate chips.)
Crisp Oatmeal Treasures
1/2 c. butter or margarine 1/2 c. brown sugar 1/2 c. granulated sugar 1 egg 1/2 t. vanilla | 3/4 c. flour 1/2 t. soda 1/2 t. salt 1-1/2 c. quick-cooking oatmeal, uncooked 1/4 c. nuts, chopped |
Cream butter and sugars well. Add egg and vanilla; beat. Add flour, soda and salt which have been sifted together. Stir in oatmeal and nuts. Place dough on floured foil. Shape into rolls about 1 to 1-1/2" diameter. Wrap rolls in foil. Chill dough at least 3 hours or overnight. Cut in uniform slices, about 1/8 to 1/4" thick. Bake on ungreased cookie sheets. Bake 10 to 12 minutes at 375°. Makes 4 to 5 dozen.
Date Nut Pinwheels
1/2 c. butter 1/2 c. brown sugar 1/2 c. granulated sugar 1 egg | 2 c. flour 1/2 t. soda 1/4 t. salt | |
Date Filling: 1/2 lb. dates, finely chopped 1/4 c. sugar | 1/3 c. water 1/4 c. nuts, finely chopped Pinch of salt | |
Cream butter and sugars; add egg. Add dry ingredients. Chill 1 hour. Roll dough into 10 x 16" rectangle. Spread with date filling. Roll like jelly roll, starting with wide side. Wrap in wax paper. Chill overnight. Slice and bake at 350° until golden brown.
Frosted Carrot Bars
4 small eggs 2 c. sugar 1-1/2 c. salad oil 2 c. flour, sifted 2 t. soda 2 t. cinnamon | 1 t. salt 3 c. carrots (9 med.) or zucchini, finely grated 1-1/2 c. flaked coconut 1 c. walnuts, chopped |
Beat eggs; gradually beat in sugar. Alternately add salad oil and flour, sifted with soda, cinnamon and salt. Mix well. Fold in carrots and coconut and walnuts. Spread evenly in two greased pans, 13 x 9 x 2". Bake in 350° oven for 25 to 35 minutes. Bars will be very moist. Set pan on racks and cool and frost thinly. Cut into bars. Store in refrigerator or freezer. Makes about 6-1/2 dozen.
Jared's Monster Cookies
12 eggs
2 lb. brown sugar
4 c. sugar
1 T. vanilla
1 T. white corn syrup
8 t. baking soda
1 lb. butter 3 lb. peanut butter 18 c. oatmeal (uncooked) 1 lb. chocolate chips 1 lb. M & M's |
Mix in order in large bowl. Put on cookie sheet with an ice cream scoop. Flatten 6 to a sheet. Bake at 350° for 12 minutes. This dough can be kept refrigerated for 2 days. This cookie freezes well. Makes about 100 cookies.
Molasses Cookies
1-1/2 c. shortening 2 c. sugar 1/2 c. molasses 2 eggs 4 t. soda or 8 t. baking powder | 4 c. flour 1 t. cloves 1 t. ginger 2 t. cinnamon 1 t. salt |
Melt shortening in 3 to 4 qt. saucepan over low heat. Cool. Add sugar, molasses and eggs. Beat well. Sift the flour, soda, spices and salt. Add to the first mixture. Mix well. Form 1" balls. Roll in sugar and place on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Popcorn Balls
1 c. sugar 1 c. white syrup | 1 pkg. Jello (any flavor) 6 qts. popcorn |
Bring all ingredients to a boil over medium heat until sugar is dissolved. Pour over popcorn. Makes 15 to 17 medium sized balls. (Dad, did you know that if you use strawberry Jello these taste just like "Crunchberries"?!)
Potato Donuts
2 c. warm milk 1 pkg. yeast, dissolved in 1/2 c. warm water 1 c. shortening (1/2 margarine & 1/2 shortening) | 1 scant c. sugar 2 eggs, beaten fluffy 1 t. salt 1 t. nutmeg 1 c. mashed potatoes Flour | |
Glaze: 2 lb. powdered sugar | Boiling water | |
Mix donut ingredients together and add enough flour to make it thick to stir (not to knead or handle with hands). Let rise. Add more flour to make soft dough, that you can knead. Roll out and cut. Let rise. Then fry in hot fat and drain. Glaze or roll in sugar. Makes 3 to 4 dozen. To make glaze, mix sugar with boiling water to make thin frosting. Dip donuts in glaze and drain on a rack over a big bowl to catch the drips.
Pumpkin Cookies
(Alan's Royale Bakery favorites)
1 c. shortening 2 c. sugar 2 eggs 2 c. pumpkin 1/2 to 1 c. nuts 1 to 2 c. raisins 1 t. soda 2 t. baking powder | 2 t. vanilla 1 t. nutmeg 2 t. cinnamon 1/4 t. pumpkin pie spice 1 t. salt 4 c. flour (1-1/2 c. may be whole wheat) |
Cream shortening, sugar and eggs. Add rest of ingredients and bake on greased cookie sheet about 15 minutes at 375°. (Good made into big cookies and frosted with powdered sugar frosting that has vanilla and orange flavoring added. Then may be topped with coconut.)
Refrigerator Cookies
1 c. shortening 1 t. salt 1 c. brown sugar 1 c. white sugar 1 t. vanilla 2 egg | 1 c. nuts, chopped 3 c. flour, sifted 1/2 t. soda 1/2 c. dates or raisins (opt.) |
Blend shortening, sugars, salt and eggs. Add dry ingredients and nuts to this mixture. Blend well. Shape into two rolls about 2-1/2" in diameter and 8" long. Roll in waxed paper and chill in refrigerator for several hours or overnight. (Can also be frozen for some time wrapped in foil.) Cut thin slices of chilled dough with sharp knife and place on cookie sheet which has been rubbed with shortening. Bake at 375° for 7 to 15 minutes.
Rocky Road Brownies
1 c. flour, sifted 1 c. sugar 2 eggs 1 t. vanilla 2 sq. baking chocolate, melted 1 (6 oz.) pkg. semi-sweet chocolate bits | 1/2 t. salt 2/3 c. shortening 1/2 c. nuts, chopped 24 marshmallows, cut in 1/4 |
Sift dry ingredients into bowl. Add shortening and eggs. Beat until fluffy, about 2 minutes. Add vanilla and baking chocolate. Beat well. Add nuts. Spread batter into lightly greased 11 x 7 x 1-1/2" pan. Bake in 350° oven for 20 to 25 minutes. Remove from oven and immediately cover with marshmallows. Cool in pan. Melt chocolate bits and pour over top. Cool. Cut in squares. Store in air-tight container.
Scotch Toffee Bars
1/3 c. butter, melted 2 c. quick or regular uncooked oats 1-1/2 t. vanilla 1/2 c. brown sugar, packed | 1/4 t. salt 1/4 c. dark corn syrup or molasses Lecithin & wheat germ (opt.) | |
Topping: 1 (6 oz.) pkg. chocolate chips (or less), melted | 1/4 c. nuts, chopped | |
Pour butter over oats; mix thoroughly. Add sugar, syrup, salt and vanilla; blend well. Pack firmly into a greased 7 x 11" pan (or double recipe and use a cookie sheet). Bake in preheated oven at 400° for 12 to 15 minutes. Cool. Spread the melted chocolate and nuts on while still warm and cut into bars. Store in refrigerator. Makes about 3 dozen cookies.
Note: the nuts may be added to the batter or used with the chocolate as topping.
Snickerdoodles
1 c. butter or shortening, softened 1-1/2 c. sugar 2 eggs 2-3/4 c. flour | 2 t. cream of tartar 1 t. soda 1/2 t. salt 2 T. sugar 2 t. cinnamon |
Cream together shortening and sugar. Add eggs and beat. Sift together dry ingredients and add to mixture. Bake 8 to 10 minutes at 400°.
Special K Cookies
4 c. Special K cereal 1 c. sugar 1 c. light corn syrup 1 t. vanilla | 1 c. peanut butter 1 c. coconut (opt.) 1 c. nuts (opt.) |
Boil together sugar and syrup for one minute until clear. Add vanilla and peanut butter. Mix well. Add dry ingredients, mix and drop by teaspoons on waxed paper.
Sugar Cookies
1 c. shortening 2 c. brown sugar (or half white sugar) 3 eggs, beaten | 4 c. flour 1 t. soda 1/2 t. salt 2 t. vanilla |
Cream butter and sugar. Add eggs and flavoring. Sift dry ingredients and add to egg mixture. Chill in fridge. Roll out and cut as desired or put in rolls and keep in fridge for a week or more. May be frozen also. Bake in 375° oven for 10 to 12 minutes.
Sugared Popcorn
2-3/4 c. sugar 1/4 c. butter 1 t. vanilla | 3/4 c. water Pinch salt |
Cook all ingredients, except vanilla, to soft ball stage. Add vanilla and coloring, if desired. Pour over popcorn stirring to coat evenly. Makes big Tupperware container full.
Wash Board Cookies
2 c. brown sugar 1 c. shortening 1 t. soda 1/4 c. hot water 2 eggs, beaten 1 t. flavoring | 1 c. coconut or chocolate chips 4 to 4-1/2 c. flour 1-1/2 t. baking powder 1 t. salt Nuts (opt.) |
Mix all ingredients together. Put piece of dough size of walnut on cookie sheet and press with fork. Bake at 400° for 15 minutes.
Desserts
Apple and Pineapple Roll
2 c. flour 3 t. baking powder 1/2 t. salt 1/3 c. shortening 2/3 c. milk 1/4 c. granulated sugar 2 T. butter, melted | 1-1/2 t. cinnamon 1-1/2 c. apple, chopped 1 (#2) can crushed pineapple, drained 1 T. butter, melted 3 T. brown sugar |
Sift flour with baking powder and salt three times. Cut in shortening. Add milk all at once and stir just until dough stiffens. Turn out onto floured board, knead 8 to 10 times and roll or pat out into rectangle: 8 x 12" and 3/8" thick. Spread with 2 T. butter, sugar and cinnamon. Mix apple and pineapple and lightly spread over dough. Roll dough up lightly, like jelly roll. Pour the 1 T. butter into bottom of 8" square baking pan, sprinkle brown sugar evenly over butter. Cut roll in 1" slices. Space close together in pan; outside up. Bake at 425° for 30 minutes or until done. Makes 9 to 12 biscuits. This may be served as coffee cake or with whipped cream as a dessert.
Apple Crunch
Filling: 4 to 5 med. apples, pared & sliced | 1/2 c. sugar 1/4 t. cinnamon 1/4 t. salt | |
Topping: 1/2 c. butter 1 c. brown sugar | 1 c. flour 1 t. baking powder Little cinnamon | |
Mix filling ingredients and place in square cake pan (for pie, put in unbaked pie shell). Mix together topping ingredients and place over apple mixture. Bake in 375° oven until apples are done, about 30 minutes.
Apple Walnut Cobbler
1/2 c. sugar 1/2 t. cinnamon 1/2 t. mace 1/2 c. nuts, chopped 4 c. apples, thinly sliced 1 c. flour, sifted | 1 c. sugar 1 t. baking powder 1/4 t. salt 1 egg, well beaten 1/2 c. butter, melted 1/2 c. milk |
Mix 1/2 c. sugar, cinnamon, mace and walnuts (1/4 c.). Place apples in a dish and sprinkle sugar mixture over. Sift together dry ingredients. Combine egg, milk and butter. Add dry ingredients and liquid all at once and mix until smooth. Pour over apples. Sprinkle with 1/4 c. nuts. Bake 325° for about 50 minutes. Serve with whipped cream or ice cream. (Good using can of pie filling in place of apples.)
Baked Lemon Pudding
2 T. butter 1 c. sugar 4 T. flour 1/8 t. salt Grated rind of 1 lemon | 3 T. lemon juice (or sub. orange juice) 3 eggs, separated 1-1/2 c. milk (part orange juice) |
Cream the butter and then rub sugar into it gradually. Add flour, salt, grated lemon rind and juice; then a mixture of well beaten egg yolks and milk. Fold in stiffly beaten egg whites and pour into an oiled baking dish. Bake in a pan set in an inch of water at 375° for about 45 minutes.
Bakers Icing (White)
3 T. flour 1 c. milk 1/2 c. butter 1/2 c. shortening | 1/8 t. salt 1 c. white sugar 1 t. vanilla |
Mix flour and milk until smooth. Cook slowly, stirring constantly, until mixture thickens. Remove from heat and cool. Add butter and shortening and blend at low speed. Add salt. Beat at high speed until smooth and fluffy. Blend in sugar; beat at high speed until sugar crystals dissolve. Add vanilla, beat 1 minute at high speed. Ices 2 (8") layers.
Bible Cake
4-1/2 c. I Kings 4:22 1 c. Judges 5:25 (last clause) 2 c. Jeremiah 6:20 2 c. I Samuel 30:12 2 c. Nahum 3:12 2 c. Numbers 17:8 | 2 T. I Samuel 14:25 1/2 t. Leviticus 2:13 6 ? Jeremiah 17:11 1/2 c. Judges 4:19 2 t. Amos 4:5 Season to taste with II Chronicles 9:9 |
Blueberry Delight
1 can blueberry pie filling 2 c. vanilla wafer crumbs 1/4 c. sugar 1/3 c. butter or margarine, melted | 2 eggs 1/3 c. sugar 1 (8 oz.) pkg. cream cheese, softened 1 (12 oz.) Cool Whip |
Mix vanilla wafer crumbs with melted butter and 1/4 c. sugar. Place in 9 x 13" baking dish. Beat eggs, 1/3 c. sugar and cream cheese together. Spread over crumbs and then add pie filling. Bake 30 minutes at 250°. Refrigerate. Spread Cool Whip after pie filling and cream cheese have completely cooled. Sprinkle crumbs on top.
Blueberry Dessert
1/2 lb. vanilla wafers 8 T. butter, melted 1 c. butter, softened 2 c. powdered sugar 3 eggs | 1 can blueberry pie filling 1 c. nuts, chopped 1 c. whipped cream, slightly sweetened |
Crush vanilla wafters into crumbs. Mix half of the crumbs with melted butter. Pat into 8 x 10" pan. Cream softened butter and add powdered sugar. Beat in eggs, one at a time, and beat until fluffy. Spread over the crumbs in pan. Sprinkle nuts over this and add pie filling; spread evenly. Spread whipped cream over this and sprinkle with remainder of crumbs on top. Refrigerate.
Breakfast Cake
1-1/4 c. flour 1/4 c. sugar 1 T. baking powder Pinch of salt | 1/4 c. shortening 2/3 c. milk 1 egg | |
Topping: 4 T. flour 3 T. butter | 6 T. sugar 1/2 t. cinnamon | |
Sift dry ingredients. Cut in shortening. Add milk and egg. Pour into greased 8" square pan. Sprinkle topping over batter. Bake at 400° for 25 minutes. (May be covered with plastic wrap, refrigerated overnight and baked in the morning. Good with cooked cereal for breakfast, especially cracked wheat cereal.)
Can't Leave It Alone Pudding
1 stick butter or margarine 1 c. sugar 1 c. flour | 2 t. baking powder 1 can fruit, juice & all 1/2 c. sugar |
Melt butter in a deep baking dish. In another bowl, combine 1 c. sugar, flour, baking powder and milk. Pour over melted butter; do not stir. Pour fruit over this; do not stir. Sprinkle 1/2 c. sugar over this; do not stir. Bake at 325° for 1 hour. May use any fruit. It is especially good with fresh or frozen fruit using 2-1/2 or 3 c. fruit and juice. (Double sugar, flour, baking powder and milk for 10 x 14" pan.)
Cheesecake
1 can sweetened condensed milk (Eagle Brand) 1/3 c. lemon juice | 1 (8 oz.) pkg. cream cheese (Philadelphia) |
Let cheese stand at room temperature until soft. Whip until fluffy. Add milk slowly and beat until smooth. Pour into crust. Chill 3 hours.
Crust: 40 vanilla wafers, crushed | 1/4 c. sugar 1/4 c. butter or margarine |
Melt butter. Add to vanilla wafer crumbs and sugar. Bake 8 minutes at 375°. Top with fresh fruit.
Chocolate Frosting
1-1/2 c. powdered sugar 3/4 c. butter 1/3 c. cocoa 2-1/2 T. flour | 1 t. vanilla 3 egg whites, stiffly beaten |
Mix 3/4 c. powdered sugar and cocoa with butter. Put 3/4 c. powdered sugar, little by little, in egg whites. Add vanilla. Add to first mixture and spread on cake.
Chocolate Ice Box Cake
1 lg. pkg. chocolate chips, melted in double boiler 4 T. sugar 4 T. water 4 egg yolks 4 egg whites | 1 t. vanilla 1 pint whipping cream, whipped 3/4 lg. angel food cake 1 c. walnuts, coarsely chopped |
Cook melted chocolate, water and egg yolks until thick. Cool and add vanilla. Beat egg whites stiff and add sugar while beating. Fold into above mixture. Fold in whipping cream. Break angel food cake into pieces the size of large walnuts. Put in 9 x 13" greased pan. Pour chocolate mixture over and around cake. Sprinkle with walnuts on top. Put in refrigerator overnight or longer. Cut and serve cold. This may be frozen. Thaw about 1/2 hour before serving.
Chocolate Mayonnaise Cake
2 c. flour 1 c. mayonnaise 1/2 c. cocoa (or less) 1/4 t. salt | 2 t. soda 1 t. vanilla 1 c. sugar 1 c. cold water |
Combine the flour, sugar, soda, cocoa and salt and sift together in a bowl. Add mayonnaise, cold water and vanilla. Blend well. Divide into two greased 8" cake pans. Bake at 350° 25 to 30 minutes.
Coconut-Pecan Frosting
1 c. sugar 1 c. evaporated milk 1/2 c. margarine or butter | 3 egg yolks 1 t. vanilla 1-1/3 c. flaked coconut 1 c. pecans, chopped |
Mix sugar, milk, margarine, egg yolks and vanilla in 1 qt. saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut and pecans. Beat until frosting is of spreading consistency.
Cranberry Surprise Pie
1 c. fresh cranberries 1/4 c. sugar 1/4 c. nuts, chopped Flaked coconut 1 egg | 1/2 c. sugar 1/2 c. flour 1/4 c. margarine, melted 2 T. shortening, melted |
Grease 8" pie plate well. Spread cranberries over bottom (use more than 1 c. if desired). Sprinkle with sugar, nuts and coconut (however much you want). Beat egg well; add 1/2 c. sugar gradually and beat until thoroughly mixed. Add flour slowly, then melted butter and shortening. Beat well. Pour over cranberries. Bake at 325° for 45 minutes or until golden brown. Serve with ice cream. Serves 6.
Custard Pie
9" pie shell, unbaked 3 eggs 3/4 c. sugar 1/2 t. salt | 2-1/2 c. milk 1 t. vanilla Nutmeg (little) |
Beat eggs lightly. Add sugar and salt and blend well. Add milk and vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake at 425° for 10 minutes then reduce heat to 350° and bake 25 to 35 minutes more or until custard is done.
Davidson Island Delight
1 c. flour 1/4 c. brown sugar | 1/2 c. butter 3/4 c. nuts |
Mix like pie crust. Spread in 13 x 9 x 1" pan and bake until light brown in 350° oven for 13 minutes. Cool.
10-1/2 oz. pkg. marshmallows | 1 c. milk 1 c. Cool Whip |
Melt in double boiler; cool. Add Cool Whip to marshmallow mixture. Put in cooled crust. Chill until firm. (Whipped cream may be used in place of Cool Whip.)
2 pkg. strawberry Jello 2 c. hot water | 1 pkg. frozen strawberries Cool Whip |
Mix Jello with hot water. Add frozen strawberries. Stir until mixture thickens slightly. Pour over marshmallow layer. Chill. Serve topped with Cool Whip.
Fresh Apple Pie
Double-crusted pie shell, unbaked Apples 1/4 to 1/3 c. sugar | 1 t. cinnamon 4 T. flour 1/4 t. salt Butter |
Slice apples into unbaked pie shell, filling almost to the top. Mix sugar, cinnamon, flour and salt and sprinkle over apples. Dot with butter. Cover with top crust. Bake in 400° oven for 15 minutes. Reduce and bake until done at 350°, or until lightly browned and apples are cooked.
Fresh Peach Pie
Crust: 2 c. flour 2 cubes margarine | 4 T. sugar Pinch salt | |
Filling: 2 pkg. Jello orange, orange & pineapple or orange & peach 1-1/3 c. boiling water | 1 c. cold water 1-1/2 c. sugar 1/2 c. cornstarch 1/8 t. salt 2 T. lemon juice | |
Blend pie crust ingredients and put in two pie pans. Bake at 350° for 25 minutes. For filling mix sugar, cornstarch add salt in cold water. Add to boiling water and cook until thick; then add Jello and cook one more minute. Add lemon juice and cool slightly. Fill pies with sliced peaches; then pour cooled sauce over them. Let chill. Serve with whipped cream.
Fresh Rhubarb Crisp
Filling: 4 c. rhubarb, 1/2" pieces 1/4 t. salt | 1 c. sugar 1/4 c. flour |
Topping: 1 c. flour 1/2 c. oatmeal | 1 c. brown sugar 1/2 c. butter, melted |
Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 4 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar.)
German's Sweet Chocolate Cake
1 pkg. German's Sweet Chocolate 2 c. sugar 1 t. vanilla 1 t. soda 1 c. buttermilk | 1 c. butter or margarine 4 egg yolks, unbeaten 2-1/2 c. flour, sifted 1/2 t. salt 4 egg whites, beaten stiff |
Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate. Mix until blended. Sift flour with soda and salt. Alternately add dry ingredients and buttermilk to chocolate mixture beating after each addition. Fold in egg whites. Pour batter into three 8 to 9" layer pans, lined with wax paper. Bake in 350° oven for 30 to 40 minutes. Cool. May use Coconut Pecan Frosting.
Gingerbread House
2-3/4 c. flour, sifted 1/2 t. salt 1 t. ginger 2/3 c. molasses 1 egg 3 t. baking powder | 1 t. cinnamon 1/8 t. cloves 1/3 c. brown sugar, packed 1/2 c. oil |
Mix thoroughly and chill several hours (overnight or longer). Roll dough on oiled foil. Place on cookie sheet and bake at 300° for 20 to 30 minutes. Place pattern on hot bread and cut immediately. Lift out and carefully cool on cake rack. The gingerbread should be very hard when cool. (If necessary, the pieces can be laid back on the cookie sheet and placed in oven for 5 to 10 minutes.)
Ice Cream Parfait
1 pkg. macaroons, crumbled 4 pts. boysenberry sherbet | 4 pts. lemon or pineapple sherbet 1 c. walnuts, chopped 1 c. cream, whipped |
Soften sherbet until it can be blended with a spoon. Fold in cream, crumbled cookies and nuts then refreeze. Makes 15 parfait glasses or 30 single scoops.
Lemon Cake
1 pkg. yellow or white cake mix 4 eggs 1/2 c. water | 2/3 c. oil Juice & rind of 1 lemon 1 c. powdered sugar, firmly packed |
Mix together first four ingredients and beat 2 minutes. Bake at 350° about 35 minutes in 9 x 13" pan. For frosting, mix lemon juice, rind and powdered sugar. Pour over cake while still hot. You can also warm the frosting. It soaks into the cake better when warm. Holes may be poked into the cake with a fork or toothpick before pouring the frosting on. Serve with whipped cream.
Lemon Ice Box Dessert
1 (12 oz.) Cool Whip 1 stick margarine 1 c. flour 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar | 1 (3 oz.) pkg. Jello Instant Pudding, Lemon flavored 3 c. cold milk 1 c. pecans, chopped |
Melt margarine and add flour and 1/2 c. nuts. Mix well and press down in 9 x 13" dish. Bake 15 minutes at 375°. Cool completely. Mix cream cheese and sugar until smooth. Add 1 c. Cool Whip and spread in dish. Mix pudding until thick. Spread over mixture in dish. Top with rest of Cool Whip and sprinkle with nuts. Chill before serving.
Lemon Sauce (for Apple Pudding)
1/2 c. sugar 1 c. boiling water 2 T. cornstarch 1 T. butter | 1 t. lemon rind 4 T. lemon juice 1 egg, beaten |
Boil sugar, water and cornstarch until thick and clear. Add butter, lemon juice and rind. Add a little of the mixture and add slowly to rest of sauce. Add a dash of nutmeg, if desired.
Mint Cloud Pie
1/2 c. sugar 1 env. unflavored gelatin 1/4 t. salt 1 c. water 2 egg yolks 1/4 t. peppermint extract | 8 drops green food coloring 2 egg whites 1/4 c. sugar 2 c. frozen whipped topping, thawed 1 (9") baked chocolate cookie crust | |
Crust: 1-1/4 c. fine chocolate cookie crumbs | 1/4 c. butter or margarine | |
Combine 1/2 c. sugar, gelatin and salt in saucepan. Mix well. Blend in water and egg yolks. Cook and stir over medium heat until mixture just comes to a boil, about 3 minutes. Remove from heat. Stir in extract and food coloring. Chill until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 c. sugar and beat until stiff shiny peaks form. Fold in slightly thickened gelatin mixture, then whipped topping. Chill until mounds. Spoon into pie shell. Chill until firm, about 3 hours. For crust, combine crumbs and butter. Press firmly on bottom of pie pan. Bake at 375° for 8 minutes. Cool thoroughly before filling. For ease in serving, dip pie pan in warm water for a few seconds. Cut and serve.
Mint Ice Cream Dessert
Oreo cookies, crumbled Mint or ChocoChip Mint ice cream, softened | Caramel sauce Cool Whip Oreo cookie crumbs |
Layer ingredients in order given.
Old-Fashioned Applesauce Cake
2-1/2 c. flour, sifted 1-3/4 c. sugar 1/4 t. baking powder 1-1/2 t. soda 1-1/2 t. salt 1-1/2 t. cinnamon 1/4 t. cloves | 1/4 t. allspice 1/4 t. nutmeg 1/2 c. soft shortening 1-3/4 c. applesauce 3 eggs 1 c. seedless raisins 1 c. walnuts, chopped |
Preheat oven to 350°. Grease and flour a 9 x 13" pan. Sift dry ingredients into large mixing bowl. Add shortening and applesauce. Beat 1 minute at low speed. At medium speed, beat 2 minutes, cleaning side of bowl constantly. Add eggs, beat 2 minutes. Pour batter into pan. Bake 45 minutes. Let cool completely in pan.
Pane Di Spagna (Cake-Dessert from Italy)
6 egg yolks 1-1/2 c. sugar 1-1/2 c. flour 2 t. vanilla 1 t. lemon extract 1 t. grated lemon peel | 1 t. baking powder 1/2 t. salt 1/3 c. cold water 6 egg whites 1/2 t. cream of tartar | |
Cream filling for cake: 1 c. sugar 4 T. butter 4 c. milk | 4 T. cornstarch 4 egg yolks 1 lemon rind | |
For cake, in medium bowl beat egg yolks with sugar until very thick and gold-colored (about 5 minutes). At low speed add the flour, baking powder and salt alternately with water, flavoring and lemon peel. In large bowl beat egg whites with cream of tartar until stiff. Fold in egg yolk mixture very slowly until well mixed. Pour batter into an ungreased tube pan. Bake at 350° for 60 to 65 minutes. Invert pan and cool before removing it from pan. Cut cake horizontally and spoon cooled cream filling between layers. Sprinkle top with nuts. Keep refrigerated. For filling, in a double boiler put sugar, cornstarch and yolks. Add lemon rind and stir constantly until the cream comes to boil. Should be shiny and thick. Remove lemon rind.
Picnic Cake
1 c. dates, chopped 1-1/2 c. boiling water 1 T. soda 1 c. sugar 3/4 c. shortening 2 eggs 1 t. cinnamon 1/2 t. salt 2 c. flour or 1-1/2 c. plus 2 T. | 1 t. vanilla 1/2 t. baking powder 1/2 c. brown sugar 1/2 c. nuts, chopped large 1/2 sm. pkg. caramel or chocolate chips |
Add soda to dates and boiling water and set aside to cool. Beat together sugar, shortening and eggs and add to cooled date mixture. Add cinnamon, salt, flour, vanilla and baking powder. Pour into a greased and floured dripper cake pan. Sprinkle with brown sugar, nuts and chips over the top and bake at 350° for 40 minutes.
Pie Crust I
3 c. flour 1 good c. shortening 1-1/2 t. salt | 2 T. sugar About 1/2 c. water |
Mix flour, salt and sugar. Then work in soft shortening. Add water and don't mix too much. Makes two 2-crust pies.
Pie Crust II
2 c. flour (more flour if using lard) 1 t. salt | 1 c. shortening (or lard) 1 egg, beaten 5 T. ice water (1/3 c.) |
Mix and cut flour, salt and shortening together. Mix egg and water together and sprinkle a little at a time over dough. Chill for 15 minutes before rolling out.
Piña Colada Cake
1 white cake mix 1 (3-1/2 oz.) can coconut 1 (15-1/2 oz.) can coco lopeg (cream of coconut-Goya brand) | 1 lg. Cool Whip 1 (3-1/2 oz.) can coconut |
Mix cake mix as directed on box, adding first can of coconut to batter. When cake is done, punch holes in it and pour cream of coconut into holes. Let stand 5 minutes. For icing, blend Cool whip with second can of coconut and spread over cake. Refrigerate.
Pineapple Upside-Down Cake
1 (8-1/2 oz.) can sliced pineapple (reserve syrup) 3 t. butter 1/2 c. brown sugar 4 maraschino cherries, halved | 1/3 c. shortening 1/2 c. sugar 1 egg 1 t. vanilla 1 c. flour 1-1/4 t. baking powder 1/4 t. salt |
Drain pineapple, reserving syrup. Halve pineapple slices. Melt butter in an 8 x 8 x 2" pan. Add brown sugar and 1 T. of reserved pineapple syrup. Add water to remaining syrup to make 1/2 c. Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla. Beat until fluffy. Sift together dry ingredients. Add alternately with the 1/2 c. reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake at 350° for 40 to 45 minutes. Cool 5 minutes. Invert on plate. Serve warm.
Pumpkin Pie
1-1/2 c. brown sugar 1 t. salt 2 T. flour 2 t. pumpkin spice 1/8 t. cloves | 4 eggs 1 can (#2-1/2) or 3-1/2 c. pumpkin 2-1/2 c. milk 1/2 c. water |
Mix together thoroughly brown sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin; mix until well blended. Stir in milk and water. Pour into 2 (9") pie pans lined with unbaked pastry. Bake at 450° for 20 minutes, then reduce to 350° and continue baking 20 minutes longer, or until firm and crust is well browned.
Raspberry Cake
4 c. fresh (or frozen) raspberries, mashed 1 c. water 2 T. lemon juice 1-1/4 c. sugar 1/3 c. cornstarch 3 c. flour 1 c. sugar 1 T. baking powder 1 t. salt | 1 t. cinnamon 3/4 c. margarine 2 eggs, slightly beaten 1 c. milk 1 t. vanilla 1/2 c. sugar 1/2 c. flour 1/4 c. margarine 1/2 c. walnuts 1/2 c. coconut (opt.) |
Place mashed berries and water in Teflon pan. Heat to boiling, turn down and simmer 5 minutes. Add lemon juice, 1-1/4 c. sugar and cornstarch to berries. Cook until thickened. Mix in large bowl the flour, 1 c. sugar, baking powder, salt and cinnamon. Cut in margarine, then add eggs, milk and vanilla. Pour half of this mixture into a 9 x 13" pan. Pour thickened berry mixture on top of mix in pan. Pour remaining flour mixture over berries. For topping, mix 1/2 c. sugar, 1/2 c. flour and cut in 1/4 c. margarine. Add walnuts and coconut, if used. Stir to mix. Sprinkle over cake. Bake 40 minutes at 350°. You can substitute any fruit if you do not have raspberries.
Raspberry Spectacular
2 c. flour 1/2 c. brown sugar 1 c. butter | 1/2 c. nuts or coconut 1 c. whipping cream, whipped |
Mix. Spread in pan. Bake at 375° for 15 minutes. Stir or break up. Cool and crush with rolling pin. Cream 1/2 lb. marshmallows (4 c. small) and 1/2 c. milk. Melt in double boiler. Cool. Fold into 1 c. cream, whipped.
Prepare raspberry Danish Dessert or:
1 c. water 3/4 c. sugar 2 T. lemon juice Few grains salt 1 T. butter | 3 T. cornstarch 2-1/2 c. frozen raspberries (undrained) |
Cool until thickened. Cool. Add berries. Alternate layers of crumbs, cream, berries, cream, crumbs in goblets or 8 x 13" pan.
Red Velvet Cake
1-1/2 c. sifted flour 1-1/4 c. sugar 1/4 to 1/2 c. cocoa 1-1/4 t. soda 3/4 t. salt 1/4 t. cream of tartar | 2 eggs 2/3 c. shortening 1 c. milk 1 t. vanilla 1/2 sm. bottle of red cake coloring |
Sift dry ingredients into mixing bowl. Drop in the shortening. Add milk, vanilla and cake coloring. Beat at low speed for two minutes. Add eggs and beat. Pour in 9" cake pans which have been greased and floured. Bake at 350° for 35 to 45 minutes.
Rhubarb Pie
3 to 4 c. rhubarb, chopped 1 c. sugar | 2 to 3 T. flour 1/8 t. salt 1 T. butter |
Combine and cook over med. heat until thick. Cool and put in uncooked pie shell. Sprinkle top with sugar. (Grease pie shell before placing rhubarb in it.) Bake at 425° for 15 minutes then at 350° for about 25 to 35 minutes until filling is done.
Roman Apple Cake
1-1/2 c. all-purpose flour, sifted 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. cold butter, cut into bits 1/2 t. cinnamon | 1/8 t. salt 1 t. soda 1/2 c. buttermilk or sour milk 1 egg 1 lg. or 2 sm. tart apples |
Use hands to crumble this mixture until blended but not oily. Divide the crumb mixture into 2 parts. Stir into half the crumbs soda, buttermilk and egg, combined and beaten. Place half of this batter in a deep, greased ovenproof 9" casserole. Pare, core, slice thinly, and scatter apples over the batter. Cover with remaining crumbs. You may dot the top with butter and cinnamon. Bake in moderate oven (325°) for about 1 hour.
Royal Icing
3 egg whites (at room temp.) | 1 lb. powdered sugar 1/2 t. cream of tartar |
Beat thoroughly in mixing bowl until the icing stands in peaks, then keep the bowl covered at all times with a damp cloth, as this icing dries quickly and becomes hard. Use for Snowcap Cookie House, etc.
Snowcap Cookie House
3-1/2 c. flour, sifted 1-1/2 t. soda 1 t. salt 3/4 c. (1-1/2 sticks) butter or margarine 3/4 c. shortening 1 c. granulated sugar | 1 c. brown sugar, firmly packed 3 eggs 1 t. vanilla 2 small pkg. chocolate chips 1-1/2 c. nuts, chopped |
Grease a jelly roll pan (15 x 10 x 1") and line with waxed paper; grease paper. Measure flour, soda and salt into sifter. In large bowl, cream butter and shortening with sugars until fluffy; beat in eggs and vanilla. Sift in dry ingredients a third at a time, blending well to make soft dough. Stir in chocolate chips and nuts. Measure out 3 c. dough and spread in pan, reserving the rest for another pan. Cut house pieces while still warm. Join house pieces with Royal Icing and decorate with candy, etc.
Sour Cream Tube Cake
1 c. butter 1-1/3 c. sugar 2 eggs 1 c. sour cream or canned milk 1/2 t. soda 2 c. and 3-1/2 T. flour | 1-1/2 t. baking powder 1 t. vanilla 3/4 c. nuts, finely chopped 1 t. cinnamon 2 T. sugar |
Combine nuts, cinnamon and 2 T. sugar and set aside. Combine butter, sugar and eggs; beat until fluffy. Blend in sour cream. Sift flour, measure and sift with baking powder and soda into creamed mixture. Add vanilla. Blend well. Batter will be thick. Spoon half of batter into a 9" tube pan or angel food pan which has been greased and floured. Sprinkle half of nut mixture on top. Place in cold oven. Bake at 350° for 45 to 55 minutes. Serve warm or cold.
Spice Cake
2-1/4 c. flour 1 c. sugar 1 t. baking powder 3/4 t. soda 1 t. salt 3/4 t. cloves 3/4 t. cinnamon | 3/4 c. brown sugar, packed 3/4 c. shortening 1 c. buttermilk or sour milk 3 eggs |
Sift dry ingredients together in mixing bowl. Add sugar, shortening and buttermilk. Beat vigorously for 2 minutes. Add the eggs and beat 2 more minutes. Put batter in 2 round pans. Bake at 350° for 30 to 40 minutes.
Strawberry Pie
1 baked pie shell Fresh strawberries 1 c. mashed strawberries 3 T. cornstarch (mixed with above water) | 1 c. cool water 3/4 c. sugar 1 T. lemon juice Pinch of salt |
Cook together until thickens. Let cool. Slice fresh strawberries into a bakes pie shell until pretty full. Pour above mixture over the strawberries. Chill. Top with whipped cream.
Vanilla Crumb Cake
2 sticks butter 2 c. sugar 6 eggs 1 (11 oz.) pkg. vanilla wafers, crushed | 1/2 c. sweet milk 1 c. coconut 1-1/2 c. nuts, chopped (pecans preferred) |
Preheat oven to 350°. Line bottom and sides of the tube pan with wax paper. Cream butter and sugar thoroughly. Fold in eggs, one at a time. Mix well. Add milk, then crushed wafers; mix well. Add coconut and chopped pecans; mix thoroughly. Pour into lined pan and bake for one hour at 350°. Cool. Turn out and garnish top with nuts and candied cherries, if desired.
Vinegar Cake
2-1/4 c. flour 1-1/2 c. sugar 2 T. cocoa 3/4 t. salt 1-1/2 t. soda | 2 T. vinegar 1/2 c. + 1 T. salad oil 1-1/2 c. water 1 t. vanilla | |
Topping: 6 T. butter or margarine 1/2 c. brown sugar 1/2 c. whipping cream or canned milk | Pinch of salt 1/2 c. coconut 1/2 c. nuts | |
Mix together dry ingredients; add wet ingredients and beat together. Bake at 375° for 20 to 30 minutes in 9 x 13" pan. For topping, boil together 5 minutes then add nuts and coconut. Spread hot topping on cake as soon as you take it from the oven.
Main Dishes & Side Dishes
Baked Rice
2 c. long grain rice 2 cans beef consommé 1 can cream of mushroom soup | 1/4 c. cooking oil 1 sm. onion, minced 1 t. salt 2 c. water |
Mix and bake for 1-1/2 to 2 hours in 275-300° oven, with cover on. The last 15 minutes top with cashew nuts if desired. Never stir the rice. Serves 10-12.
Bar-B-Q Spareribs
1 can tomato juice 2 small cans tomato paste 1 med. onion, cut up fine 1/2 to 1 c. sugar | 10 whole cloves, tied in cloth and added to sauce 1 med. bottle (10 oz.) Worcestershire sauce |
Boil until quite thick. Boil spareribs until just about done. Baste ribs as you grill them. Can also use for other kinds of meat.
Bar-B-Que
2 lbs. ground beef 2 onions, chopped 1 c. catsup 1 c. chili sauce 1 t. Worcestershire sauce 1 bay leaf | 1 t. A-1 Sauce 1/4 t. sage 1 t. curry powder 1/2 to 1 can tomato soup or juice 2 celery stalks, chopped |
Brown beef and onions, adding salt to season meat. Mix in remaining ingredients and let simmer for 1/2 hour. May need thickening.
Barbecued Beef on Buns
4 c. beef (pot roast, etc.), cooked & sliced 1/4 c. vinegar 1-1/2 c. water 1/4 c. sugar 4 t. prepared mustard 1/4 t. pepper 1 T. salt 1/4 t. cayenne pepper (opt.) | 1 to 3 thick slices lemon 2 med. onions, sliced 1/2 c. butter or margarine 1 c. catsup or chili sauce 3 T. Worcestershire sauce Celery, sliced on angle (opt.) Pitted, ripe olives (opt.) |
Combine vinegar and next nine ingredients and simmer 20 minutes. Add catsup, Worcestershire sauce and meat and continue to simmer.
Beef Teriyaki
1-1/2 lb. beef boneless top loin or sirloin steak 1/4 c. soy sauce 1/4 c. vegetable oil 2 T. dry white wine (substitute) | 1 t. sugar 1/2 t. ground ginger 1 clove garlic, crushed 1 T. cornstarch Rice (below) |
Trim fat and bone from beef steak; cut beef across grain into 1/8" slices. (This is easier if beef is partially frozen.) Mix soy sauce, oil, wine sub., sugar, ginger and garlic. Stir in beef, coating each slice thoroughly. Cover and refrigerate 1 hour. Drain beef, reserving marinade. Cook and stir beef in 10" skillet over medium heat, stirring frequently, just until beef is light brown, about 5 minutes. Add enough cold water to reserved marinade to measure 1/2 cup. Shake marinade-water mixture and cornstarch in tightly covered container; stir gradually into beef. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes. For each serving, spoon about 1/2 c. beef mixture onto about 1/2 cup hot rice. 6 servings. (2-1/4 beef bone-in short loin or sirloin steaks can be substituted for the boneless beef.)
For rice: Heat 1 cup uncooked regular rice, 2 cups water and 1 t. salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork, cover and let steam 5 to 10 minutes.
Braised Pork and Vegetables
1 lb. pork boneless shoulder, cut into 3/4" pieces 2 t. vegetable oil 1 med. onion, chopped 1 clove garlic, finely chopped 3 carrots, cut into 2 x 1/2" strips 1 c. water 1 t. instant chicken bouillon | 1 t. salt 1/2 t. dried basil leaves 1/4 t. dried thyme leaves 1/4 t. pepper 1/2 c. water 1 pkg. (10 oz.) frozen Brussels sprouts 8 oz. thin spaghetti 2 T. margarine or butter 1/4 c. grated Parmesan cheese |
Cook and stir pork in oil in 10" skillet over medium heat until brown; drain on paper towels. Cook and stir onion and garlic in same skillet until onion is tender. Stir in pork, carrots, 1 c. water, bouillon and spices. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Add 1/2 c. water and the Brussels sprouts. Heat to boiling; reduce heat. Cover and simmer until Brussels sprouts are tender, 10 to 15 minutes. Cook spaghetti. Stir in margarine and cheese. Serve pork and vegetables over spaghetti. Makes 6 servings. (Other vegetable options are mushrooms, green pepper, cauliflower and celery.)
Burger For A Bunch
1/2 c. mashed potato flakes 2 T. margarine, melted 2 c. flour 1 T. sugar 1 t. cream of tartar | 1 t. soda 1/3 c. margarine 1/2 c. milk 1/4 c. mayonnaise 1/2 c. cheese, shredded | |
Filling: 1 lb. ground beef 1/2 c. onion, chopped 1 t. salt 1/4 t. pepper 3/4 c. mashed potato flakes | 1 egg 1/4 c. catsup 1/4 c. hamburger relish 1 T. salad mustard | |
Combine 1/4 c. potato flakes with melted butter; set aside. In large mixing bowl, combine 1/4 c. potato flakes, flour, sugar, cream of tartar and soda. Cut in butter until mixture resembles coarse crumbs. Add milk and mayonnaise. Blend until a soft dough forms. Divide in half. Shape into balls. Roll out one ball on floured surface to a 9" circle. Place on greased cookie sheet or pizza pan. Spread filling to within 1/2" of edge. Sprinkle with cheese. Roll out remaining dough. Place on filling, sealing edges. Brush with milk. Sprinkle with buttered flakes. Bake at 375° for 20 to 25 minutes. For filling, sauté beef, onion, salt and pepper until browned. Add remaining ingredients. Blend well. Service 8 to 10.
Cashew Nut Casserole
1 (3 oz.) can chinese noodles, reserving 1/2 cup 1 can tuna 1 c. chopped celery 1 onion, minced 1 c. cashew nuts, not chopped | 1/2 c. water 1 can cream of mushroom soup 1 can cream of chicken soup 1 t. lemon, over the tuna Salt and pepper to taste |
Mix and pour in greased baking dish and sprinkle 1/2 c. chinese noodles over the top. Bake at 350° for 45 minutes.
Chicken Casserole
1 stewing chicken, boiled until tender and meat cubed Onion Butter or margarine Soft bread crumbs Sage Salt & pepper | 1/2 c. cream or evaporated milk 1 qt. chicken broth 1 c. cream, thickened with 8 level T. flour 1/2 c. onion Butter or margarine Green pepper or parsley |
Brown onion in butter. Add soft bread crumbs seasoned with sage, salt and pepper. Mix well, then add about 1/2 c. cream or evaporated milk. Line baking dish with bread crumb dressing, reserving some of the crumbs for the top. Make a creamed chicken mixture by combining chicken broth, 1 c. cream and flour. Add chopped chicken meat and 1/2 c. onion browned in butter. Season with salt and a bit of green pepper or parsley, if desired and pour over dressing. Sprinkle reserved crumbs on top.
Chili Rellenos
12 lg. chilies with stems, parched and peeled | 1 lb. Monterey Jack or Longhorn cheese, grated or in strips |
Fill each chili with cheese using care to avoid breaking. Dip chili into batter and fry in hot fat (360-365°) in electric skillet until golden brown.
Relleno Batter: 1 c. flour 1 t. baking powder 1/2 t. salt | 3/4 c. cornmeal 1 c. milk 2 eggs, slightly beaten |
Sift flour, baking powder and salt. Then add cornmeal. Blend milk with eggs, then combine milk mixture with dry ingredients. May need to add a little more milk.
Chili Rellenos Casserole
1 lb. ground beef 1/2 c. onion, chopped 1/2 t. salt 1/4 t. pepper 1 t. cumin 1-1/2 c. milk 1/4 c. all purpose flour 1/2 t. salt Dash pepper | 2 (4 oz.) cans green chilies, cut in half crosswise & seeded 1-1/2 c. cheddar cheese, shredded 4 eggs, beaten Several dashes Tabasco Red food coloring |
In skillet, brown beef and onion; drain off fat. Sprinkle meat with first 1/2 t. salt and 1/4 t. pepper and cumin. Place half of chilies in 10 x 6 x 1-1/2" baking dish; sprinkle with cheese, top with meat mixture. Arrange remaining chilies over meat. Combine remaining ingredients, beat until smooth, pour over meat-chili mixture. Bake in moderate oven (350°) 45 to 50 minutes or until knife inserted just off center comes out clean. Let cool 5 minutes. Cut in squares. Serves 6.
Chili-Beef Casserole
1 T. oil 1 lb. ground beef 1 med. onion, chopped 1 clove garlic, minced 1 T. chili powder | 1 can chili-beef soup 1 c. dairy sour cream 2 c. egg noodles, cooked Grated Parmesan cheese Salt and pepper |
Heat oil in skillet. Add meat, onion, garlic and chili powder. Cook, stirring, until meat loses its pink color and onion is lightly brown. Stir in soup and sour cream and simmer 5 minutes. Place half of the cooked noodles in a 1-1/2 qt. casserole dish and sprinkle generously with Parmesan cheese and cover with half of the meat mixture. Repeat layers with remaining noodles and meat. Top with more Parmesan cheese. Bake at 350° for minutes. Makes 4 to 6 servings.
Chinese Pepper Steak
1 lb. sirloin tip (no fat) 2 T. cooking oil 2 lg. stalks celery 1 lg. bell pepper 1 med. onion 1 can pineapple bits | 1 T. vinegar 2 T. soy sauce 1 t. salt 1 t. pepper 1 T. cornstarch |
Cut beef into bite-size pieces. Heat oil and brown meat lightly. Lower heat. Add vegetables, soy sauce and spices. Add pineapple bits. Mix cornstarch and pineapple juice and vinegar. Mix in to thicken sauce. Add water if needed.
Chow Mein Casserole
1 lb. ground beef 2 medium onions, chopped 1 can mushroom soup 1 can cream of chicken soup 1-2/3 c. water | 1/2 c. raw rice 1 to 2 T. soy sauce Chopped mushrooms and celery (opt.) 1 (13 oz.) can Chinese noodles |
Brown meat, onions and celery and cook until limp. Add soups, water, soy sauce and rice. Cook in covered casserole 1/2 hour at 350°. Cover with noodles and cook 15 minutes uncovered. We like it best just cooked 45 minutes and served over the noodles.
Creamy Cauliflower Soup
1 med. head cauliflower (about 2 lbs.), separated into flowerets 2 c. water 1 lg. stalk celery, chopped 1 med. onion, chopped | 6 T. margarine or butter 6 T. flour 3 c. water 2 T. instant chicken bouillon 1 t. salt 1/4 t. pepper 1 can evaporated milk |
Heat 2 c. water to boiling in 3 qt. saucepan. Add cauliflower, celery and onion. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill or blend in blender to uniform consistency. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2-1/2 c. water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon and spices. Heat just to boiling. Stir in milk; heat but do not boil. Serve with grated cheese if desired. 8 servings.
Creamy Broccoli Soup: Substitute 1-1/2 lb. broccoli, cut up, for the cauliflower.
Creamy Cabbage Soup: Substitute 1 med. head green cabbage (about 1-1/2 lb.), shredded, for the cauliflower; decrease cooking time to 5 minutes.
Creamy Asparagus Soup: Cook asparagus, water, celery and onion until tender. Put half in blender. Heat margarine and flour in pan and follow as for cauliflower soup.
Crunchy Celery Skillet
10 med. stalks celery, cut into 1/4" diagonal slices (about 5 c.) 1 (8oz.) can water chestnuts, drained & sliced 1 T. instant chicken bouillon | 1/2 t. salt 1/2 t. celery salt 1 t. vegetable oil 1 (2 oz.) jar sliced pimiento, drained |
Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner, until celery is crisp-tender, about 10 minutes. Stir in pimiento; heat through. 5 servings. (Can also use green pepper; 1 boiled chicken, diced; 1 to 2 onions; water thickened with cornstarch and soy sauce.) Good served with soy sauce over rice or chow mein noodles.
Deep-Fried Onion Rings
Onions, sliced into rings 1 c. all purpose flour 1 t. baking powder 1/2 t. salt | 1 egg 1 c. milk 1/4 c. vegetable oil Oil for frying |
Put onion rings in ice water. Dry completely and coat with flour. Combine ingredients for batter. Beat until smooth. Dip onion rings in batter with tongs or fork, allowing excess batter to drip into bowl; fry in 2 to 3" of hot oil (375°) until golden brown. Drain.
Delicious Oven Stew
2 or 3 lb. cubed beef 1 (# 2) can tomatoes 1 c. celery, cut up 4 or 5 potatoes, cubed 1 pkg. frozen peas 1 pkg. dry onion soup mix 8 carrots, cut thick | 3 T. quick tapioca 2 slices bread, sobbed 1/4 t. pepper 1/4 t. thyme 1/4 t. marjoram 1/4 t. rosemary 1 T. sugar |
Combine all ingredients in large, greased casserole dish. Cover and bake at 250° for 6 hours.
Dressing
1 loaf bread, dry 1-1/2 to 2 t. sage or poultry seasoning 1/4 c. parsley, chopped 1 med. onion, grated Salt and pepper to taste 1 c. celery, cut fine | 1 (4 oz.) cans mushrooms 1 c. water or grease off chicken 1/2 c. half and half Butter and lard |
Crumb bread. Add seasonings and onion. Melt shortening and add it with other liquid. Pour over and mix well; add celery and other ingredients. Will stuff one good sized chicken with a little left over.
Egg Salad Sandwich
4 hard-cooked eggs, chopped or grated 2 T. celery, chopped 2 T. stuffed olives, chopped | 1/4 c. salad dressing Salt and pepper 8 slices whole wheat bread Lettuce |
Combine eggs, celery, olives and salad dressing. Add seasonings and mix lightly. For each sandwich, spread 2 slices of bread with dressing and cover one with lettuce. Spread egg salad on other slice.
Fish Chowder
Boil fish in salt water to cover. Take fish out to cool. Strain water and add:
1-2 chopped onions | 2-3 chopped potatoes |
Add more water if necessary and cook until vegetables are done. Bone fish and add to soup. Serve hot over large pats of butter in individual bowls. Add canned milk to chowder after putting it in the bowls or make the chowder with part milk.
Heavenly Sour Cream Cucumbers
Marinate 2 firm, fresh cucumbers, sliced thin, for 2 hours or more in the following:
1 c. sour cream 2 T. cider vinegar 1 scant T. sugar 1/2 t. salt | 1 t. dry celery seed 2 T. chopped chives or grated onion 2 T. chopped fresh dill |
Herbed Rice Puffs
1 egg 1 c. brown or white rice, cooked 1/8 t. poultry seasoning 1/8 t. salt | 1/2 c. grated Parmesan cheese 1/3 c. dry bread crumbs Vegetable oil |
Beat egg; stir in rice, seasonings and cheese. Refrigerate at least 1 hour. Shape by rounded teaspoonfuls into fifteen 1" balls. Roll in bread crumbs. Heat 2 to 3" oil in 2 qt. saucepan to 375°. Fry rice balls until golden brown; drain.
Italian Spaghetti Sauce
1 lb. hamburger 1 onion 1 stalk celery 1 can mushrooms 1 can tomato paste or stewed tomatoes and tomato soup 2 c. water 1 bouillon cube 4 whole cloves | 1 bay leaf 1/2 t. basil 1 t. oregano 1 T. parsley Shake of garlic salt 1/2 t. salt 2 T. sugar ( less if tomato paste is used) Heaping T. flour to thicken mixture |
Simmer for 1/2 to 1 hour and serve over spaghetti.
Lumpia Philipino (Egg rolls)
2 heads cabbage, cut fine 1 can bean sprouts, drained 6 cooked pork chops, cut up fine | 1 med. onion, chopped Season to taste with salt, garlic salt, Accent, etc. | |
Vinegar Sauce: 1-1/2 clove garlic, mashed | 1/2 c. vinegar 1/2 t. pepper | |
Combine all ingredients, except those for the sauce, in a large pan. Heat through 5 to 10 minutes. Vegetables should be slightly crisp. Drain well so when wrapped ingredients will be fairly dry. Place in egg roll wrappers and roll. Fry in hot skillet in oil until brown. Serve with vinegar sauce or sweet and sour sauce. Enough filling for 2 recipes of wrappers.
Lumpia Wrappers
4 c. water 3 c. flour | 1 T. salt 1 egg |
Mix all ingredients in bowl with wire whip. Use 3" paint brush and brush into low heat skillet (about 225-250°). Edges start to curl when dry. Turn on other side. Wrapper should be dry but not brittle. Use as wanton or egg roll (lumpia) wrappers. Makes about 40. Can fill with fruit pie filling and fry.
Michigan Pasty
Crust: 4 c. flour 1 t. salt 2 eggs | 3/4 c. + 2 T. cold water 1-1/4 to 1-1/2 c. lard or shortening | |
Filling: 6 medium potatoes, chopped 1 to 1-1/2 lb. meat, chopped coarse and/or sausage 4 to 5 carrots, chopped | 1/2 rutabaga, chopped 1 T. salt 1/2 t. pepper 2 average onions, chopped 2 T. margarine | |
For crust, sift together flour and salt. Cut lard into flour mixture. Mix water and eggs together. Blend and mix with flour and lard mixture. Roll out in small circles and fill with filling. Fold crust over filling mixture and seal edges. Prick tops with fork and bake on cookie sheet in 400° oven for 15 minutes then at 350° for 30 to 45 minutes depending on size of pasty. Makes about 12 small pasties or 2 large pies, like meat pies. For the filling, the vegetables are chopped quite big. The meat may be chopped steak, coarse ground hamburger with a little sausage or just plain hamburger. Mix all ingredients in a large pan and place on circle of dough. Dot each with margarine. Some sausage used with whatever kind of meat used makes them a little more moist. These are good frozen and used for lunches or quick suppers.
Mock Lobster
2 to 4 lbs. halibut, cut into bite-size pieces 1 gallon water | 3/4 c. sugar 1/4 c. salt |
Bring water, salt and sugar to a boil. Add half of halibut chunks to the water. Fish will sink to the bottom of the pot. In approximately five minutes, fish will turn white and float to the top fully cooked. Repeat with second half of halibut chunks. Drain and serve immediately with drawn butter.
Mother's Hamburger Soup
1 lb. hamburger 1 lg. onion, chopped 2 c. celery, diced 2-1/2 c. tomatoes 4 c. water 2 or 3 carrots, diced 1/2 green pepper, chopped | 2 lg. potatoes, diced 1/4 c. raw rice/pearl barley or 1/2 c. noodles 1 T. salt Pepper to taste Celery salt to taste |
Brown meat and onions. Add remaining ingredients and simmer 45 minutes. Serves 6 to 8.
Pizza Pie
1 c. warm water 1 pkg. dry yeast 1 t. sugar 1-1/2 t. salt | 2 T. olive oil 2 c. sifted flour 1-1/2 c. (or less) sifted flour |
Stir yeast and water until yeast dissolves. Stir in sugar, salt and olive oil. Beat in 2 c. flour. Then stir in remaining flour. Knead. Put in greased bowl. Brush top with shortening. Cover and let rise in warm place, free from draft, until doubled (about 45 minutes).
Steak Stroganoff
2 lb. round steak 4 T. fat 1/2 c. onion, chopped 1 clove garlic 1 (4 to 6 oz.) can mushrooms 1 c. sour cream | 1 c. tomato soup 1 T. Worcestershire sauce 1/2 t. salt 1/4 t. pepper 5 drops Tabasco sauce, if desired |
Cut steak in strips, flour and brown with onion and garlic. Mix sour cream, soup and Worcestershire sauce. Pour over meat. Add mushrooms. Simmer until tender. Serve with noodles or rice.
Stuffed Chicken Breasts
1/2 c. mushrooms, chopped 2 T. margarine 2 T. flour 1/2 c. light cream 1/4 t. salt 1-1/4 c. (5 oz.) sharp cheese | Dash cayenne pepper 6 to 8 chicken breasts, boned 1 to 2 eggs, slightly beaten 3/4 c. bread crumbs or corn flake crumbs |
Cook mushrooms in butter. Blend in flour; stir in cream and seasonings. Cook and stir until thick. Stir in cheese and cook over low heat until melts. Turn into pan. Cover and chill one hour. Cut this mixture into sticks. Skin and bone chicken; put between plastic and flatten with wooden mallet. Sprinkle chicken with salt and place cheese stick on it. Roll up and press; seal well. (May use toothpicks.) Dust with flour; dip in egg then in crumbs. Cover and chill for one hour or brown in deep oil immediately. Place in baking pan and bake at 325° for 30 to 45 minutes. Can be frozen.
Swedish Meat Balls
3/4 lb. hamburger 1/2 c. graham crackers, crushed (do not substitute gingersnaps!) | 2 slices onion, chopped 1 egg beaten 1 t. salt 1/4 t. pepper 1 c. milk | |
Gravy: 2 T. margarine 2 T. flour 1/2 can water | 1 can bouillon or consommé (can substitute 2 bouillon cubes) | |
Roll balls of meat mixture in flour and fry in medium high fat, until browned. Remove from pan. Make gravy by browning margarine and flour. Add bouillon and water. Return meatballs to pan with gravy and simmer.
Sweet and Sour Fish
1 lb. fish fillets Dash salt Dash pepper Dash ground ginger 1 egg 3 T. cornstarch 3 t. flour 2 t. water 4 c. oil | 1 or 2 green peppers, sliced 1 T. oil 4 T. ketchup 3 t. vinegar 3 T. sugar 1 T. cornstarch 2/3 c. water |
Cut fish fillets into 1 x 3" pieces and sprinkle with the salt, pepper and ginger. Mix egg, 3 T. cornstarch, flour and 2 t. water. Heat the 4 c. oil. Dip fish in flour mixture and fry over medium heat until lightly browned. Remove from oil and drain. Place on heated plate. Fry the green peppers in same oil for 1 to 2 minutes. Place on fish. Heat 1 T. oil in another pan and cook the ketchup, vinegar, sugar, cornstarch and water until boiling. Pour over fish and peppers and serve.
Sweet Potato Caramel
1/2 c. evaporated milk 3 c. sweet potatoes, cooked & mashed Salt to taste | 1 egg 3 T. butter 1 (8 oz.) pkg. dates, diced | |
Topping: 1/2 c. maple syrup (opt.) | 1/4 c. butter | |
Add milk and egg to mashed sweet potatoes. Beat well until a smooth paste is formed. Melt 3 T. butter in a frying pan. Add dates and sauté for 2 minutes, stirring constantly. Add sweet potato mixture and blend until dates are dispersed. Place in a large casserole dish. Prepare topping by heating syrup and butter until butter is melted and pour over top of casserole. Bake at 400° for about 40 minutes.
Taco Shells
1-1/2 c. cold water 1 c. all-purpose flour (don't use self-rising) | 1/2 c. cornmeal 1/4 t. salt 1 egg Vegetable oil |
Heat 8" skillet over medium-low heat just until hot. Grease skillet if necessary. (To test skillet, sprinkle with few drops water. If bubbles skitter around, heat is just right.) Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1/4 c. of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6" in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer. Heat oil (1") in 3 qt. saucepan to 375°. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1" space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain paper towel. Makes about 1 dozen shells.
Tacos
8 taco shells 1 lb. hamburger 3/4 c. water 1 med. onion, chopped (about 1/2 c.) 2 T. chili powder 1 t. salt 1/2 t. ground cumin 1 clove garlic, crushed | 1 cup lettuce, shredded 1 med. onion, chopped 1 c. Cheddar cheese, shredded (about 4 oz.) 1 lg. tomato, chopped (about 1 c.) 1/2 c. sour cream |
Prepare taco shells. Cook and stir hamburger in 10" skillet until light brown; drain. Stir in water, 1/2 c. onion, and the spices. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until thickened, abut 10 minutes. Spoon about 1/4 c. hamburger mixture into each shell. Top with shredded lettuce, chopped onion, shredded cheese, chopped tomato and sour cream. Makes 8 tacos.
Miscellaneous
Bases for Dips
Use 8 oz. carton of sour cream for base with any of the following:
1. One small can minced clams, 1 t. Worcestershire sauce, 1 t. lemon juice, salt and pepper to taste.
2. 2 T. mayonnaise, 1-1/2 t. curry powder, 1/2 t. salt. Beat for fluffy texture.
3. 1/4 c. mayonnaise, 2 T. mustard with horseradish, 1 t. grated onion, 1 t. Worcestershire sauce, salt and pepper to taste.
Garlic Dill Pickles
3 qt. water 1 qt. vinegar 1 c. salt | 1 t. alum (size of walnut) |
Heat together water, vinegar, salt and alum. In each quart:
Red pepper 1 bay leaf | 1 stalk dill 1 clove garlic |
Wash the cukes and soak overnight in cold water. Wipe and put in bottles; heat liquid and pour over. Then seal. Covers 7 quarts.
Our Favorite Cranberry Relish
1 lb. cranberries 4 oranges | 4 red apples 2-1/2 to 3 c. sugar |
Peel oranges, remove the thin layer of yellow skin from 2 of them, then remove and discard the white inner rind. Wash cranberries. Wash, quarter and core the unpeeled apples. Put cranberries, apples, orange pulp and some of the thin orange peel through food chopper or blender using medium blade. Put into a bowl; add the sugar. Stir; let stand until sugar is dissolved. It's now ready to serve with meat, and is also very good on toast. Put in jars and refrigerate. Keeps very well.
Pancakes or Waffles
1 to 2 eggs 1 c. milk or buttermilk 3 T. grease or shortening 3 T. sugar | 2 t. baking powder 1/8 t. salt 1/2 t. soda 1 c. flour |
Beat together eggs and milk. Sift dry ingredients together and add to egg mixture. Ready for waffle iron or griddle. Makes 4 to 6 round waffles.
Party Cheese Ball
1 (3 oz.) pkg. cream cheese, softened 2 c. sharp cheddar cheese, shredded 2 T. mayonnaise 1/2 t. Worcestershire sauce | 1 T. minced onion Dash of garlic salt 1/4 c. ripe olives, chopped 1/2 c. walnuts, chopped Parsley flakes |
Combine cheeses, mayonnaise, onion, Worcestershire and garlic salt in mixing bowl. Blend until smooth. Stir in olives. Cover and chill until firm. Shape cheese mixture into a ball and roll in nuts and parsley. Cover and chill until ready to serve. Serve with various crackers. Makes one 4" cheese ball.
Popped Wheat
Fill a sieve with whole wheat. Lower into deep fat and let pop. Leave only a few seconds until it stops popping and lift out to drip. Drain on paper towel and salt.
Salami
Smoky Herb Spicy 4 lb. hamburger same same 1/4 c. curing salt same same 2 T. liquid smoke -- -- 1-1/2 t. garlic powder 1 t. garlic powder 1 t. garlic powder 1-1/2 t. ground pepper -- -- 2 T. mustard seed 2 T. chili powder 1 T. dry basil 2 t. crushed red pepper 1 T. oregano leaves 1 t. ground cumin 1/3 c. Parmesan cheese 1 t. onion powder (if anyone is ready to make salami, look in Mom's cookbook. This needs more formatting!) |
Venison Jerky
Cut off fat. Use neck and flank meat. Slice in bacon-sized strips with grains of meat. Season each piece, both sides, with salt, pepper, garlic salt, and Accent (a must). Do one side at a time and rub in seasoning; turn over and repeat. Place strips on oven rack (do not pile). Preheat oven to 140° (no more). Prop door open 4" at top. Leave for 12 hours.
Water Chestnut Appetizers
2 cans water chestnuts 1/2 lb. bacon | 1/4 c. soy sauce 3 T. sugar |
Marinate water chestnuts, 1/2 hour or more, in soy sauce. Cut bacon in halves, then lengthwise. Wrap bacon around chestnuts and toothpick in place. Bake at 400° for 15 minutes.
Wheat Treats
Boil wheat for half hour then drain. Pat dry to remove excess moisture. Place 1/2 c. wheat in sieve and lower into deep fat and cook for about 1-1/2 minutes. Lift out and drain on paper towel. Salt with flavor of your choice.
Salads, Dressings & Sauces
Steps in Preparing Salads
1. Prepare salad greens ahead of time. Have greens clean, dry and chilled. To do so, remove core, wash leaves well, drain thoroughly, blot with paper towels, chill. If leaves are wet, oil cannot coat them and the dressing will end up at the bottom of the bowl. When making salad, break or tear rather than cut greens into bite-size pieces. Cutting bruises greens.
2. Needed: One large salad bowl. Wood is best, for it is porous and holds the goodness of past salads to add to the one being tossed. Allow 4 or 5" above the greens for good tossing. A wooden bowl should be wiped clean and dry with a paper towel or rinsed in warm water (never with soap!) and dried thoroughly after each use.
3. Use garlic--but sparingly. Even those who don't care for the garlic seem to sense its absence if not used, for garlic adds an extra dimension of goodness. Crush a cut clove of garlic with tip of spoon against sides of bowl until its juice is delivered to the wood. Or, for just a wisp of flavor, rub small pieces of rather dry bread with cut garlic clove, then toss into salad.
4. Add oil first . . . and toss until all leaves are shiny and coated to seal in flavor of the greens. Imported olive oil (the choice of connoisseurs) adds a subtle good flavor, but because of expense, many mix or replace it with a mild salad oil for day to day use.
5. Introduce lemon juice/vinegar with care. Fresh lemon juice is delightful, but some prefer a milk vinegar, perhaps one with an herb flavor. Taste as you sprinkle on the juice or vinegar so that you'll add just the right amount. Dressing may be mixed ahead of time, but connoisseurs seem to prefer adding oil and lemon juice/vinegar separately "to taste".
6. Toss with a light hand. But do it completely, lifting greens gently from the bottom of the bowl with fork and spoon, adding seasonings and tasting as you go along to the the "perfect" blend of flavors.
7. A pepper-grinder is a must. Grinding peppercorns fresh into your salad releases the pungent flavor and aroma of black pepper exactly when and where you want it. Once you've become used to the zest of this ingredient, you'll never go back to ready-ground pepper.
8. Use plenty of salt: Novices frequently fail to add enough salt and their salads are insipid and without character. Taste . . . and taste . . . and taste as you add seasonings to be sure the flavors are exactly as you would have them. Once salt is added, the salad begins to wilt, so from then on the mixing and serving must be immediate.
9. Quickly add final ingredients. Tomatoes, fruit, cucumbers, etc. will dilute the dressing and crush the greens if added too soon. Croutons are tossed in the last minute so they will be crisp when eaten. So move quickly!
10. Serve immediately while salad is fresh and lively! Never toss a salad until guests are ready and waiting. Better to have the guests wait for the salad than the salad wait for the guests. Whenever possible, use the salad as a first course. It's a great stimulator to appetites and can be tossed right before their eyes and eaten immediately.
Avocado Salad
3 to 4 avocados, cut in 1/2" cubes 6 hard-boiled eggs, cubed | 2 T. lemon juice (to taste) Salt and pepper (to taste) |
Chicken Salad
1-1/2 lb. or 4 c. chicken, cook and cut in 1/2" cubes 3 hard-cooked eggs, diced 3 lg. celery stocks, chopped 1 (15 oz.) can pineapple chunks | 1 to 2 cans mandarin oranges 3/4 c. mayonnaise or salad dressing Salt to taste 1 to 2 c. fresh raspberries (opt.) |
Mix together. Serve on lettuce leaves. Serves 12
French Salad Dressing
1/2 c. tomato soup 3/4 c. salad oil 1/4 c. vinegar 1 t. minced onion or very fine chopped onion (1/4 onion) 1 clove garlic, chopped | 1 T. Worcestershire sauce 3/4 t. salt 1 t. paprika 1/2 t. dry mustard 1/4 c. sugar 1-1/3 c. salad dressing |
Beat together the soup and salad oil. Add the remaining ingredients and mix together or blend in blender and add salad dressing. Chill.
Frozen Banana-Strawberry Salad
1 (8 oz.) pkg. cream cheese 1/2 c. sugar 1/2 c. mayonnaise 1/2 c. fresh strawberries, or 2 med. pkg. frozen berries, drained | 1/2 c. walnuts 2 ripe bananas, sliced thin 1 container Cool Whip or 2/3 c. whipping cream, whipped |
Cream the cheese and add sugar and mayonnaise. Mix well. Add strawberries, walnuts and bananas. Mix well. Fold in whipped cream. Line loaf pan with foil. Pour mixture in and freeze overnight. Slice and decorate. This can be taken from pan rewrapped and kept frozen for days.
Fruited Chicken Salad
1-1/2 c. chicken or turkey, cooked & cut-up 1 (8-1/4 oz.) can green grapes, drained, or 1 c. fresh seedless green grapes 1 (11 oz.) can mandarin oranges, drained | 1 (8 oz.) can water chestnuts, drained & chopped 1/2 c. mayonnaise or salad dressing 1/2 t. salt or 1 t. soy sauce 1/4 t. curry powder |
Mix chicken, grapes, chestnuts and oranges. Mix remaining ingredients; toss with chicken mixture. Makes 4 servings. For Fruited Chicken-Macaroni Salad: Cook 1-1/2 c. elbow macaroni (6 oz.) and mix with remaining ingredients.
Layered Lettuce Salad
1/2 lg. lettuce head or 1 sm. head 1 c. celery 1/2 c. onion 1/4 c. green pepper 1 (10 oz.) pkg. frozen peas | 6 hard boiled eggs 2 T. Bac-O bits or fried bacon 2 c. mayonnaise 1 T. milk 2 T. powdered sugar Cheddar cheese |
Use a 9 x 13" utility pan (3 qt. size). Shred lettuce to cover bottom of dish. Add diced celery, onion and green pepper. Next, add layer of peas, partially thawed. Then add eggs, sliced or chopped. Next, the bacon. Frost with mayonnaise, milk and sugar mixed. Grate cheese for topping. Refrigerate overnight.
Lemon-Pineapple Jello
1 pkg. lemon or lime Jello 1 pkg. cream cheese (at room temp.) | 1 sm. or med. can crushed pineapple 1 c. whipping cream 1/2 c. nuts, chopped |
Drain juice of pineapple and add water to make 1 cup. Heat this liquid to boiling and dissolve Jello. Cool until starting to set; then beat. Whip cream and mix cream cheese in a little at a time. Add a little sugar to cream mixture and add to Jello. Then add pineapple and nuts.
Louis Dressing
3/4 c. chili sauce 1/2 c. mayonnaise or salad dressing 1 t. instant minced onion | 1/2 t. sugar 1/4 t. Worcestershire sauce |
Mix all ingredients. Cover and refrigerate at least 30 minutes. This makes a good seafood dressing.
My Versatile Salad Seasoning
1/3 c. sea salt 1/2 c. garlic salt 1/4 c. pepper 1/4 c. MSG 1/3 c. sesame seed | 1/2 c. grated Parmesan cheese 1/4 c. paprika 2 T. celery seed |
Mix all together and use on salads. Other uses only limited to your imagination.
Raspberry Jello Salad
1 pkg. raspberry Jello 2 pkg. frozen raspberries 1 sm. can crushed pineapple, undrained | 2 ripe bananas, mashed 1/2 pt. sour cream 2 c. boiling water |
Dissolve Jello in boiling water. Add frozen raspberries. Stir until thawed. Add other fruit and blend well. Pour half of the mixture into 9 x 13" pan. Refrigerate until set. Spread sour cream evenly over set mixture. Pour unset Jello on top. Refrigerate until set.
Salmon Sauce
1 c. mayonnaise 1 t. Worcestershire sauce | 1/2 t. salt 2 T. French dressing 1 t. ketchup |
Mix together and let stand for a day in fridge; then ready to use as a side dip for salmon.
Spinach Sesame Salad
1 lb. young spinach (2 qts.) 1/2 c. sugar 1/4 c. vinegar 1/4 c. salad oil | 1/2 t. salt 1/4 t. paprika 1 T. onion, finely grated 1 T. sesame seeds, toasted |
Wash spinach well, drain, dry and chill. In small sauce pan combine sugar and vinegar and bring to boil. In small jar combine sugar, vinegar, oil, salt, paprika and onion. Cover and chill. Tear spinach into bite-size pieces. Add enough of well-mixed dressing to coat leaves. Add sesame seeds, toss and serve immediately. Serves 6. Especially good with oriental food.
Supreme Mayonnaise
1 egg 1-1/2 t. vinegar or lemon juice | 1/4 t. salt 1/4 t. dry mustard 1 c. salad oil |
Put egg, lemon juice, salt and mustard into blender container. Cover. Press button for 60 seconds. After first 5 seconds remove center section of cover of container and start to pour salad oil into container while blades are rotating. Stop motor to use spatula if needed. All oil should be completely blended into a creamy mixture. Yield: 1-1/4 cups. For variety add any of the following at the end of the blending time: 2 slices drained, canned pineapple; 1 peeled banana; 1/2 clove garlic; few drops any food coloring; 2 sprigs parsley; any herb you like. Blend another 5 to 10 seconds.
Tzadziki (Greek Salad/Dip)
1 (32 oz.) container plain yogurt 6 garlic cloves, crushed 3 T. olive oil | 2 lg. cucumbers, seeded, grated & squeezed dry 1 t. salt |
Combine ingredients and serve with french bread.
Saudi Arabian Dishes
Attar (Sugar Syrup)
2 c. sugar 1 c. water 1 T. lemon juice | 1 t. orange blossom water (mazaher) (opt.) or use almond or vanilla extract |
Mix sugar and water and bring to a boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water (opt.). Makes 2 c. of Attar. For thin Attar, follow the recipe, using 1-1/2 c. water. Makes 2-1/2 cups.
Fatoush (Bread Salad)
1/2 flat Arab bread (or 4 thin slices white bread) toasted to a golden brown 1/2 c. lemon juice 3 med. cucumbers, chopped 1 lg. tomato, chopped 2 T. chopped fresh mint or 1 T. dried mint | 1 lg. white onion, chopped or 8 green onions 2 T. parsley, chopped 1/2 c. bagli (cress) leaves (opt.) 2 T. ground sumac 1/2 c. olive oil Salt to taste |
The ingredients and proportions of this salad vary with every family. Lettuce can be used instead of cucumbers. Sumac can be omitted entirely, or amount lessened according to taste. Break bread into small pieces and put into bowl. Moisten and soften with lemon juice. Mix with remaining ingredients. Add olive oil slowly. Taste and adjust seasoning. Makes 6 servings.
Hommos (Chick Pea and Sesame Puree)
1 c. chick peas, or 1 can cooked and drained chick peas or canned garbanzo beans 1/2 t. baking soda | 4 to 5 t. tahini (sesame paste) 1/2 c. lemon juice 2 cloves garlic, crushed 1/2 t. salt |
Wash and soak chick peas in water overnight, add 1/4 t. baking soda in soaking water. Drain. (Canned cooked chick peas do not need soaking or cooking. Just rinse and drain to remove excess skins).
Boil chick peas in fresh water, enough to cover. Add another 1/4 t. baking soda to boiling water. Collect foam from surface until cooking water is clear. If using pressure cooker, cover and cook for 25 minutes. (Do not open pressure cooker until cold.) Ordinary pot: 1 hour, in this case, check water during cooking. Add more water as needed. Drain chick peas. Save a few chick peas for garnish. Place the remainder of the chick peas in an electric mixer; add tahini, crushed garlic and salt. Add lemon gradually, and taste. Mix the hommos until you have a very creamy consistency. Present the hommos by spreading in a serving plate, and flattening the surface with a spatula, leaving a 1/2" high edge by the border of the plate.
Garnish:
2 to 3 T. olive in the middle
A few whole chick peas or pine nuts at corners and middle
Chopped parsley on edges
Paprika sprinkles on whole chick peas
Optional: 4 or 5 black or green olives and turnip pickles, sprinkled with cumin, around edges.
Leftovers will keep in an air-tight container for 2 to 3 days. Do not freeze.
Kapsa
2 lbs. meat (beef or lamb cut in med.-sized pieces) or 1 chicken, cut in pieces 1 med. onion, chopped 2 T. corn oil 2 fresh tomatoes, diced or 1 (4 oz.) can tomato sauce 1 t. black pepper 1 t. cumin | 1/2 t. cinnamon 1/2 t. cardamon 3 to 4 c. water 2 to 4 t. salt (to taste) 2 c. rice Boiling water as needed Peas, beans, carrots (opt.) Pine nuts Golden raisins |
Using a 4 to 6 qt. saucepan or kettle, fry the cut-up meat or chicken in the corn oil. Add the chopped onions and fry until they are yellow, about 6 to 10 minutes. Add the diced tomatoes and mix together. Add the spices little by little while stirring. Cover and cook on a low heat for 10 to 12 minutes. Add enough water to cover. Add salt to taste. Cover and cook on medium heat about 20 minutes for meat, or about 12 to 15 minutes for chicken. Remove the meat or chicken and keep warm. Meanwhile, wash and drain the rice. Let it drain in a strainer about 10 minutes. Add the rice to the broth in which meat was cooked; stir and add enough boiling water to cook the rice (depending on type of rice used). At this point, peas, beans or sliced carrots may be added. If so, check to be sure there is enough water in pot. Continue cooking another 25 to 30 minutes until all water is absorbed and rice is fluffy. During cooking, check water occasionally and add if needed. Serve rice heaped on a platter with pieces of meat or chicken (and vegetables if used) arranged on top. Kapsa is considered the national dish of Saudi Arabia. It is served for lunch or dinner accompanied by green salad or any vegetable salad.
M'hal'labeeyeh (Ground Rice Pudding)
2 T. cornflour (cornstarch) 1/4 c. ground rice (If ground at home very finely ground, similar to meal) 1-1/4 liters milk | 1 c. sugar 1 t. rose water or orange blossom water 1/4 c. blanched, slivered almonds or some crystallized flowers for decoration |
Mix cornstarch and ground rice to a paste with a little of the milk. Mix remaining milk with sugar and bring to a boil. Warm the paste with a few tablespoons of the boiling milk. Lower heat to a simmer and using a wooden spoon, gradually stir the warm paste into the milk. (Be careful not to scrape the bottom of the pot with the spoon so that you do not dislodge pieces of burnt milk.) Continue stirring the mixture until it thickens enough to coat spoon. Stir for a minute more, then remove from heat and stir in rose water or orange blossom water. Cool slightly, pour into individual dishes and refrigerate. Serve chilled, decorated with slivered almonds or crystallized flowers. Cooking time: 20 minutes. Yield: 6 to 8 servings.
Mishabbak (Tangled)
1 pkg. dry yeast 1/4 c. warm water 1/2 t. sugar 1 c. flour 1 c. cornstarch 1 c. warm water 1 egg Dash of salt | Oil for deep frying 2 c. Attar (in Arabic means syrup-see recipe above) 1 ziplock food storage plastic bag or frosting bag |
Prepare sugar syrup (attar) in advance. (Recipe follows). Dissolve yeast in 1/4 c. warm water and sprinkle the 1/4 t. sugar. Let it stand 5 to 10 minutes until it is foamy. Add yeast mixture to the next five ingredients and beat all with electric mixer until smooth. Let rise for 30 minutes. Pour mixture into ziplock food storage bag and seal bag. Cut small opening approximately 1/4" wide in one corner, use finger as a stopper to let the mixture in or out of the bag. Move hand to form overlapping circles. Fry until lightly brown on both sides. Dip hot mishabbak in cold attar syrup and remove immediately. Serves 12 to 14 persons.
Pita Bread
2 c. warm water (90-110°) 2 pkg. (2 T.) active dry yeast 1/2 t. sugar | 2 t. sugar 2 t. salt 5 to 5-1/2 c. unbleached flour, plus extra |
Pour water into large bowl; sprinkle with yeast. Stir to dissolve. With wooden spoon, stir sugar and salt into yeast; mix thoroughly. Gradually add 5 cups flour, stirring constantly until smooth. Slowly work in remaining flour (up to 1/2 c.) with hands, kneading until dough is no longer sticky. Turn out onto well-floured board. Knead until smooth and elastic, about 5 minutes.
Shape dough into rectangle and cut in half lengthwise. Divide into 24 portions for small pitas; 12 for large. Shape each into smooth ball. Place on floured surface and cover with damp towels while rolling out 1 ball at a time.
Gently press each flat with fingers, keeping well rounded. With floured surface and rolling pin, roll out each round from center to outer edge, giving dough 1/4 turn after each roll, to form perfect circle not quite 1/4" thick (about 5 to 5-1/2" diameter for small; 8-1/2" for large). Carefully flip circles over to smooth out any creases that prevent pocket forming.
Fifteen minutes before rising is finished, preheat oven to 450 to 500° and place ungreased baking sheet in oven. To bake, place 4 small pitas, or 1 large, on hot baking sheet. Bake on bottom rack until puffed and lightly browned on top, about 4 minutes; pita will be soft and flexible. (If desired, flip rounds after they puff and bake up to 1 minute longer to brown tops. Don't let them get crisp and brittle.) Remove from oven and wrap immediately in dry towels until cool enough to handle. Serve warm or at room temperature. Repeat until all are baked. Makes 24 small or 12 large pitas.
Variation: Poppy seed or Sesame Pita: After rolling out each circle of dough, brush tops lightly with water and sprinkle with poppy seeds or toasted sesame seeds. Rise and bake as above.
Sambousick (Meat Filled Pastry)
Dough: 1 t. dry yeast 3 t. warm water 2 lbs. all purpose, white flour (approx. 5-8 c. unsifted | 2 c. water (approx.) 1/2 c. Crisco oil 4 c. oil for frying (approx.) | |
Filling: 2 T. cooking oil 1/2 kilo ground meat (beef or lamb) 1 large onion, finely chopped 1 t. black pepper 1 t. cumin Salt to taste | 1/2 bunch green onions, well washed and drained 1/2 bunch kurat (leeks) well washed & drained or 1/2 bunch parsley, well washed & drained 1/4 c. pine nuts (opt.) | |
For dough, dissolve the yeast in 3 t. warm water. Using a deep bowl, mix the flour, oil and yeast with your right hand. Hold the cup of water in your left hand and add it, little by little mixing, all the time. Work dough until it is of a nice bread dough consistency. Use only as much water as is necessary to obtain this consistency. Cover and let it rest about 20 minutes while you make the filling. For the filling, heat the oil in a frying pan or skillet, Add finely chopped onions and fry until yellow. Add the meat, stirring to break it up. Stir in the spices and salt. Fry until well browned. Remove from heat. Mince the green onion and leeks or parsley and stir into the meat mixture. Set aside while preparing the dough for filling. Using oil covered hands, shape the dough into 50 to 60 small balls. Let them rest about 5 minutes while you heat the oil for frying. Take a small ball in your hand and flatten it with your fingers into a flat round. Place about 1 T. of the meat filling in the center. Fold the dough in half and press edges tightly to seal. Fry in the heated oil until they are light brown. Drain well on paper towels. Serve hot or warm.
Tabbouleh
2 bunches parsley (4 c. chopped) 1/2 bunch fresh mint (1 c. chopped) 3/4 c. medium burghul 10 spring onions 1/4 t. black pepper 1/4 t. allspice 1/4 t. red pepper | 3 to 4 tomatoes, finely chopped 1/2 c. lemon juice (to taste) 1/4 to 1/2 c. olive oil (you can mix some corn oil with olive oil) 1-1/2 t. salt 1/4 c. pine nuts |
Clean and wash the mint and parsley several times; dry it well on kitchen towels or salad drier. This can be done ahead of time and kept in refrigerator in plastic bag. Wash and drain burghul; let it stand for 1/2 hour. Fine chop the white part of spring onions and mix it with burghul. Add spices to the burghul-onion mixture (except the salt). Finely chop the parsley, mint, rest of onions, tomatoes; mix them all with the burghul. Just before serving add lemon juice, olive oil and salt. Adjust to taste. Present to shallow salad bowl; garnish with lettuce leaves. Tabbouleh is usually served in lettuce leaves and eaten with the fingers. Variation: Finely chopped cucumber and green peppers can also be added with the other vegetables.
