TABLE OF CONTENTS
BREADS........... 1
Buttermilk Ice Box Rolls........... 2
Buttertwist Rolls (1932)........... 2
Caramel Date Pinwheels........... 3
Chicken Crescent Rolls........... 3
Daily Whole Wheat Bread (my favorite)........... 4
Date Bread........... 4
French Bread........... 5
Ice Box Muffins........... 5
Luncheon Buns........... 6
Twelve Hour Rolls (Ines)........... 6
Zucchini Bread........... 7
DESSERTS........... 8
Angel Food Dessert (Karine)........... 9
Blueberry Dessert I........... 9
Blueberry Dessert II........... 10
Brownies........... 10
Butterscotch Cookies........... 11
Butterscotch Sour Cream Cookies........... 11
Crumble Party (Food For The Gods)........... 12
Crunchy Cookies........... 12
Date Filled Cookies (1930)........... 13
Date Pudding........... 13
Ginger Cookies (Good)........... 14
Ginger Molasses Cookies (1928)........... 14
Lemon Bars........... 14
Molasses Cookies (my favorite-1939)........... 15
Mrs. Bacon's Cookies........... 15
Oatmeal Cookies (Mother)........... 16
Pineapple Ice Cream I........... 16
Pineapple Ice Cream II........... 16
Pineapple Sherbet........... 17
Pineapple Sherbet (Mother's)........... 17
Raised Doughnuts........... 17
Sour Cream Raisin or Coconut Cookies (Mother)........... 18
Steamed Holiday Pudding........... 18
Strawberry Delight........... 19
Strawberry Sherbet........... 19
Texas Cake........... 20
Toll House Cookies........... 20
White Ice Cream (Mother's)........... 21
MAIN DISHES & SIDE DISHES........... 22
Barbecue Sandwiches........... 23
Bean Soup........... 23
Beanburger Soup (Mother's)........... 23
Beef Stroganoff (Karine)........... 24
Boston Baked Beans........... 24
Chicken A La King........... 25
Chicken Stew (Elva's)........... 25
Chicken Strata........... 25
Chicken Tortilla Casserole........... 26
Chili........... 27
Chow Mein (Karine)........... 27
Clam Chowder I........... 28
Clam Chowder II........... 28
Cottage Cheese and Rice Casserole........... 29
Curry........... 29
Elegant Rice Casserole........... 30
Enchiladas (Karine)........... 30
Golden Potato Casserole........... 31
Hamburger Soup (Mother's)........... 31
Hawaiian Farmer Sandwiches........... 32
Island Chicken........... 32
Lasagne (Annette)........... 33
Meat and Noodle Dish........... 34
Meatloaf........... 34
Oven Stew........... 34
Russian Meatballs........... 35
Sausage Rice........... 35
Seafood Rice Casserole........... 36
Sidewalk Sandwiches........... 36
Sour Cream Rice Casserole........... 37
Sweet and Sour Meatballs........... 37
Turkey or Chicken Casserole........... 38
SALADS & DRESSINGS........... 40
VEGETABLES & FRUITS........... 40
All Purpose Dressing........... 41
Avocado Salad........... 41
Chicken Salad........... 41
Chicken Salad I........... 42
Chicken Salad II........... 42
Cold Carrots........... 42
Cool Whip Salad........... 43
Cranberry Salad I........... 43
Cranberry Salad II........... 43
Creamed Squash........... 44
Cucumbers........... 44
Dried Corn........... 45
French Salad Dressing........... 45
Frozen Fruit Salad I........... 45
Frozen Fruit Salad II........... 46
Frozen Raspberry Salad........... 46
Fruit Salad........... 47
Melon Balls........... 47
Mixed Pickles (my favorite)........... 47
Old Fashioned Cole Slaw Dressing........... 48
Pickled Vegetables........... 48
Pickles From Large Cucumbers........... 49
Reception Salad........... 49
Rice Salad........... 50
Salad (my favorite)........... 50
Salad Supreme........... 51
Set Spring Salad........... 51
Seven-up Salad........... 52
Sweet and Sour Bean Salad........... 52
MISCELLANEOUS........... 53
Chili Sauce (Mother's)........... 54
Coconut-Pecan Frosting........... 54
Crab Pinwheel Sandwiches........... 55
Egg Nog Punch (Karine)........... 55
Frappe........... 55
Frozen Slush........... 56
Golden Refresher........... 56
Jam........... 57
Mayonnaise........... 57
Pear Honey........... 57
"Philly" Sauce Supreme........... 58
Pineapple Apricot Drink........... 58
Punch........... 58
Slush........... 59
Wheat Pancakes........... 59
Zucchini Relish........... 59
CANDY........... 61
Butter Mints........... 62
Caramel Fudge........... 62
Chocolate Bon Bons (Barbara)........... 63
Chocolate Marshmallow Candy........... 63
Merry Widow Centers II........... 63
Merry Widows Centers I........... 64
Merry Widows White Fudge........... 64
Panache I........... 65
Panache II........... 65
Pecan Turtles........... 66
Rocky Road Fudge........... 66
See's Fudge........... 67
CAKES & PIES........... 68
Apple Pie........... 69
Applesauce Cake (Cheryl's Wedding Cake)........... 69
Banana or Coconut Cream Pie I........... 69
Chess Pies (Blue Bird Restaurant)........... 70
Chocolate Angel Food........... 70
Chocolate Angel Pie........... 71
Chocolate Cake........... 71
Chocolate Sauce over Angel Food Cake........... 72
Cream Pie Filling II........... 72
Date Loaf Cake........... 72
Dessert-Filled Angel Food Cake........... 73
Fresh Strawberry or Raspberry Pie........... 73
Gingerbread Cake........... 74
Lemon Pie........... 74
Miami Beach Birthday Cake........... 74
Mince Meat (Grandmother Eliason's)........... 75
New Cream Pie........... 76
Picnic Cake........... 76
Pie Crust........... 77
Pineapple Ice Box Cake........... 77
Pumpkin Cake........... 77
Pumpkin Chiffon Pie........... 78
Pumpkin Pie........... 78
Raspberry Pie........... 79
Sour Cream Cake........... 79
Squash Pie (Mother's)........... 79
Strawberry Tarts........... 80
Streusel Spice Cake........... 80
Zucchini Pie........... 81
BREADS
Buttermilk Ice Box Rolls
3 c. buttermilk 3 c. flour 1 yeast cake 1/2 c. sugar 1/2 c. melted shortening | 3 eggs 2 t. salt 1 t. soda 4 to 5 cups flour | |
Mix buttermilk, flour and yeast. Let raise one hour. Add all ingredients to first mixture. Knead on board and let raise one hour. Put in refrigerator at least overnight. When you roll them out allow four hours for raising. Bake at 350°.
Buttertwist Rolls (1932)
4 c. sifted flour 2 yeast cakes 1/4 c. water 1-1/2 c. milk, scalded | 4 T. sugar 1 t. salt 2 eggs, slightly beaten 1/2 c. creamed butter |
Dissolve yeast in water. Mix together and let raise one hour. Pat out with flour. Spread with butter. Fold three times, cut in 1/2 inch strips and twist or roll and cut as for Parkerhouse rolls. Let raise and bake at 400° for 15 minutes.
Caramel Date Pinwheels
1 c. shortening 1 c. white sugar 1 c. brown sugar 3 eggs 3 t. orange | 4 c. flour 1 t. soda 1/4 t. salt 1 t. vanilla |
Filling:
1-1/2 c. dates, chopped
1/2 c. sugar
1/2 c. water Grated rind of one orange |
Cook filling until thick. Cool. Roll dough and spread as for cinnamon rolls. Chill, slice and bake at 400° for 10 minutes.
Chicken Crescent Rolls
2/3 c. crushed herb dressing 1/2 c. walnuts, chopped 2 (3 oz.) pkg. cream cheese (with onion, or 1-2 onions, fried) 4 T. butter, softened | 1/8 t. pepper 2 c. chicken, cubed 2/3 c. mushrooms 1/3 to 1/2 c. pimento 2 pkg. crescent rolls |
Fill each roll with 1/4 c. of mixture. Then roll in dressing and nuts. Bake 15 to 20 min at 375°. Serve with chicken gravy.
Daily Whole Wheat Bread (my favorite)
2 c. water 1/2 c. instant potato flakes 1/2 c. sugar or honey 1/2 c. dry powdered milk 1 T. salt 1/4 c. oil 3 T. yeast (can be reduced to 2 T.) | 2 c. cottage cheese 1 t. soda 2 eggs, beaten 8 c. whole wheat flour, freshly ground, or white flour |
Heat water to boiling. Add instant potato. Mix well. Add sugar, salt and oil. Cool to warm. Add yeast. Heat cottage cheese to lukewarm. Add soda to cottage cheese. Add eggs. Mix all liquids. Add flour. Knead. Let raise until double. Let raise again. Shape into loaves and let raise. Bake at 400° for 10 minutes and then at 350° for 25 minutes.
Date Bread
2 c. dates 2 c. nuts 2 c. hot water 4 c. flour 1 c. sugar | 1 t. baking powder 1 t. soda 2 eggs 4 T. shortening |
Bake one hour at 350°.
French Bread
2 pkg. yeast cake 2 c. warm water 4 t. sugar 2 t. salt | 2 T. shortening 6 1/2 to 7 c. flour 3 egg whites, beaten stiff |
Add yeast to warm water and let stand 5 minutes. Add salt, sugar, shortening and 2 c. flour. Beat well and add egg whites. Add remaining flour. Turn out on floured board and knead until dough is smooth, 10 to 15 minutes. Cover with a damp cloth. Let rise until doubled. Shape in three long rolls on cookie sheet. Brush with egg wash (one egg white, slightly beaten, and 1 T. water added). Bake 25 minutes at 425°.
Ice Box Muffins
1 c. sugar 1 c. Wesson oil 5 t. soda 1 t. salt 5 c. flour 2 c. boiling water 2 c. raisins | 2 c. Nabisco 100 % Bran 1 qt. butter milk 4 eggs, beaten 4 c. Kellogg's All Bran flakes |
Pour boiling water over 100 % Bran. Cream oil and sugar, add buttermilk, eggs, hot bran, soda, salt and flour. Last of all, add All Bran. Bake at 400° for 15 to 20 minutes.
Luncheon Buns
1 pkg. buns 2 cans tuna 1 c. celery, finely cut 1 small onion, finely cut | 5 eggs, hard-boiled, finely cut Salad dressing Grated cheese |
Moisten with salad dressing. Put grated cheese on top. Put in oven at 325° for 5 minutes and then under broiler to toast.
Twelve Hour Rolls (Ines)
1 yeast cake 1 T. sugar 1/2 c. margarine 1 c. milk, scalded and cooled | 1/2 c. sugar 3 eggs 3/4 t. salt 3-1/2 to 4 c. flour |
Crumble yeast cake and add sugar and mash until it becomes a liquid. Add milk, butter, sugar, salt and egg. Mix thoroughly and add flour to make a soft dough. Allow to raise 5 or 6 hours. Place on bread board and knead very little. Dough is soft and should remain soft. Divide dough in half. Roll each half in a circle about 1/2 inch thick. Spread with melted butter. Cut pie fashion into 16 pieces. Roll up each loosely from large end to small. Place on buttered cookie sheet and allow to raise 5 or 6 hours. Bake 375° for 20 minutes or until brown.
Zucchini Bread
3 eggs 2 c. sugar 2 c. zucchini, grated 1 c. cooking oil 1 c. nuts, coarsely chopped 3 t. vanilla 3 c. flour | 1 t. salt 1 t. soda 1 t. cinnamon 1/4 t. baking powder 1/2 t. cloves 1/2 t. nutmeg |
Frosting:
1 (3 oz.) cream cheese 1 T. butter | 1 t. vanilla Powdered sugar to thicken |
To prepare the zucchini, wash cut in lengths, peel, cut out the seeds and grate. If it is small, do not peel. Mix together eggs, zucchini, sugar, oil, vanilla and nuts. Sift the dry ingredients into the first mixture and mix well. Oil two large loaf pans and pour in mixture. Bake at 350°.
DESSERTS
Angel Food Dessert (Karine)
2 c. milk 2 egg yolks, beaten 3/4 c. sugar 1 pkg. orange Jello 1 can crushed pineapple, drained 2 or 3 sliced bananas | 2 egg whites, stiffly beaten, sweetened with 1/4 c. sugar 1/2 pt. whipping cream, whipped to peaks Nuts, chopped fine Maraschino cherries, chopped |
Combine milk, egg yolks and sugar and bring to a boil, stirring constantly. Pour over Jello, dissolve and cool to soft set. Fold last three ingredients into Jello mixture. Meanwhile, break up, in about 3/4" squares, one small angel food cake and pack closely in bottom of 9 x 13" pan. Cover cake with bananas. Pour Jello mixture over this and top with cherries and nuts. Set 3 to 4 hours.
Blueberry Dessert I
1/2 lb. vanilla wafers, crumbled 3 T. butter 1 c. butter, softened 2 c. powdered sugar | 3 eggs 1 can berry pie filling 1 c. nuts, chopped 1 c. whipping cream, slightly sweetened |
Mix half of wafer crumbs with melted butter and pat into a 8 x 10" pan. Cream soft butter and powdered sugar. Beat in eggs one at a time and beat until fluffy. Spread over crumbs in pan. Sprinkle with nuts and add pie filling, spreading evenly. Spread whipped cream over crumbs in pan and sprinkle remaining crumbs on top. Refrigerate. (12 oz. pkg of wafers makes six cups of crumbs)
Blueberry Dessert II
2 c. flour 1/2 c. brown sugar 1/2 c. nuts, chopped 1 c. butter | 2 pkg. Dream Whip 8 oz. cream cheese 1 t. vanilla 1 c. powdered sugar |
Filling:
1 c. water 3/4 c. sugar 2-1/2 T. cornstarch 1 t. vanilla 1 t. butter | 1 t. lemon juice Blueberries (or peaches, strawberries, apples, raspberries, cherries) |
Mix together and press into a dripper pan. Bake 15 minutes at 375°. Cool and crumble again and put half of mixture in dripper. Save other half for top. Beat Dream Whip and mix with cream cheese until smooth. Add vanilla and powdered sugar and spread over crumb mixture. Make blueberry pie filling and spread over cream mixture and top with crumbs.
Brownies
1 c. butter (may use half margarine) 2 c. sugar 1/3 c. cocoa 4 eggs 1-1/2 c. sifted flour | 1/4 t. salt 2 t. vanilla 1-1/2 c. nuts 1 lb. miniature marshmallows |
Frosting:
1-2/3 c. powdered sugar 1/3 c. evaporated milk | 1/2 c. butter 1/3 c. cocoa |
Cream together butter, sugar and cocoa. Add eggs one at a time, beating after each. Add dry ingredients and nuts. Spread on cookie sheet. Bake at 350° for 10 minutes. Remove from oven and top with marshmallows. Bake 3 minutes. Remove from oven and cool. Frost.
Butterscotch Cookies
1/2 c. butter 1-1/2 c. brown sugar, firmly packed 2 eggs 1 c. sour cream 2-1/2 c. flour | 1 t. soda 1/2 t. salt 1/2 t. baking powder 1 t. vanilla 2/3 c. nuts, chopped |
Butter Icing:
6 t. butter 2 c. powdered sugar | 1 t. vanilla |
Drop by teaspoonfuls about 1-1/2 inches apart. Bake at 425° for 8 to 10 minutes. To make icing, heat butter over low heat until golden brown. Remove and beat in powdered sugar and vanilla. Add enough water until it spreads consistently. Frost cookies with butter icing.
Butterscotch Sour Cream Cookies
1/2 c. butter 1-1/2 c. brown sugar, firmly packed 2 eggs 1 c. sour cream 2-1/2 c. flour | 1 t. soda 1/2 t. salt 1/2 t. baking powder 1 t. vanilla 2/3 c. nuts, chopped |
Butter Icing:
6 t. butter 2 c. confectioners sugar | 1 t. vanilla |
Drop by teaspoonfuls about 1-1/2 inches apart. Bake at 400° for 8 to 10 minutes. Cool. To make frosting, heat and stir butter over low heat until golden brown. Remove and beat in sugar and vanilla. Add enough hot water till spreading consistency. Frost cookies.
Crumble Party (Food For The Gods)
1 c. sugar 5 T. cracker crumbs 1 c. dates, finely cut | 1 c. nuts 2 t. baking powder 1/4 t. salt |
Mix dry ingredients. Add beaten egg yolks. Add nuts and dates then beaten egg whites. Bake in very slow oven for 25 minutes. Serve with whipped cream.
Crunchy Cookies
1-1/4 c. shortening 1 c. brown sugar 1 c. white sugar 2 eggs 2 c. corn flakes 2 c. coconut | 1/2 t. salt 2 c. flour plus 1/2 c. 1 t. soda 1/2 t. baking powder 1 t. vanilla |
Blend first four ingredients. Add salt, flour, soda, baking powder and vanilla. Last stir in corn flakes and coconut. Drop on cookie sheet. Bake at 350° for 10 min. (Take out before done.)
Date Filled Cookies (1930)
1 c. butter 2 c. brown sugar 3 eggs, separated | 2 t. vanilla 4 c. flour 1 t. soda |
Caramel Date Filling:
1 c. brown sugar 1 T. flour 3/4 c. water | 1 c. chopped dates 1 c. walnuts |
Mix shortening, salt and sugar until creamy; add eggs, one at a time, and vanilla. Sift flour and soda and add to mixture. Combine filling ingredients and cook until thick.
Date Pudding
1 c. dates or 1 lb. chopped 1 c. boiling water 1 t. soda 1 c. brown sugar 1/2 c. shortening | 1 egg 1-1/2 c. flour 1/2 cup nuts 1 t. vanilla |
Sauce:
4 T. butter 1 c. brown sugar | 1 c. boiling |
Combine dates, water and soda. Cream together brown sugar, shortening and egg. Add flour, nuts and vanilla. Bake at 350° for 25 minutes or bake in sauce for 45 minutes.
Ginger Cookies (Good)
1 c. shortening 1 c. sugar 1 c. nuts 1 c. dates or raisins 2/3 c. molasses 1 c. cold coffee (use milk or water) 3 eggs, well beaten | 1 t. ginger 1/2 t. nutmeg 1/2 t. cinnamon 1 t. soda, dissolved in a little warm water 3-1/2 c. flour |
Ginger Molasses Cookies (1928)
1 c. shortening 1 c. sugar 2/3 c. molasses 1 c. chopped dates or raisins 3 eggs, well beaten 1 c. milk 1 t. ginger | 1/2 t. nutmeg 1/2 t. cinnamon 1 t. soda, dissolved in a little warm water 3-1/2 c. flour 1 c. chopped nuts |
Drop by spoonfuls and bake at 375° about 10 minutes.
Lemon Bars
2 c. flour 1 c. butter 1/2 c. powdered sugar 4 eggs, lightly beaten 2 c. sugar | 4 t. real lemon juice 4 T. flour 1 t. baking powder 2 t. lemon rind |
Mix flour, butter and powdered sugar by hand like pie dough and pat into 9 x 13" pan. Bake 20 minutes at 350°. Combine remaining ingredients. Spread on baked part. Bake 40 min at 350°. When baked sprinkle with powdered sugar.
Molasses Cookies (my favorite-1939)
1 c. shortening 1 c. sugar 1 c. light molasses 1 c. sour cream, buttermilk or Sego milk 1 level t. soda | 1 t. cinnamon 1 scant t. ginger 1 scant t. salt 2 eggs 4 c. flour or more |
Put in refrigerator overnight. It's a soft tender dough. Roll and bake at 375° for minutes. Frost with powdered sugar frosting.
Mrs. Bacon's Cookies
2 c. sugar 2 c. shortening 1-1/2 c. applesauce 1/2 t. salt 1 yeast cakes dissolved in 1/4 c. water 1 t. soda 1 t. baking powder | 3 eggs 4 cups to make drop cookies or flour enough to make a soft dough. 1 t. vanilla 1/2 t. cinnamon Nuts, raisins or dates |
Bake at 400° for 8 or 9 minutes.
Oatmeal Cookies (Mother)
1 c. shortening 2 c. sugar (caramelize 1 c.) 4 eggs 4 c. old-fashioned oatmeal 1-1/2 c. cream 4 c. flour 2 t. soda | 1 t. cinnamon 1 t. cloves 1 t. salt Pinch nutmeg 1 lb. pkg. raisins 1 c. nuts Chocolate chips (optional) |
Bake at 375° to 400 for 8 to 10 minutes.
Pineapple Ice Cream I
2-1/4 c. sugar 2 cans milk 1 pt. cream, whipped with sugar | 1 small can crushed pineapple Vanilla 1-1/2 c. milk |
Pineapple Ice Cream II
3 c. sugar 1 qt. milk Juice of 2 lemons | 2-1/2 cans crushed pineapple 1 qt. cream |
Boil sugar and milk 10 minutes and cool.
Pineapple Sherbet
2 c. sugar (in 1 c. milk) 1 can crushed pineapple 1 qt. milk | 1 can milk 1 pint cream Juice of 3 lemons |
Cool and freeze.
Pineapple Sherbet (Mother's)
3 pts. water 4-1/2 c. sugar juice of 3 lemons, strained | 1 qt. pineapple 1 qt. cream, not whipped 5 eggs whites, beaten stiff |
Add cream after it begins to freeze. Turn a few rounds and add egg whites.
Raised Doughnuts
6 eggs 2 c. mashed potatoes 1 c. shortening 1 c. sugar 2 t. salt 2 yeast cakes | Nutmeg 1/2 t. lemon juice 1 t. grated lemon rind 1 qt. milk, scalded Enough flour to make soft dough. |
Sour Cream Raisin or Coconut Cookies (Mother)
1 c. shortening 2 c. sugar 2 t. vanilla 4 eggs 1 c. sour cream | 2 c. raisin or 1 pkg. coconut 3-1/2 c. sifted four or more 1 t. soda 1-1/2 t. salt 1/2 t. nutmeg |
Topping:
2 T. sugar | 1 t. cinnamon |
Top with cinnamon and sugar. Bake at 375° or 400° for 8 to 10 minutes.
Steamed Holiday Pudding
1-1/3 c. sifted flour 1-1/4 t. soda 1-1/3 c. sugar 3/4 t. salt 1-1/2 t. cloves 1-1/2 t. nutmeg 1-1/2 t. cinnamon | 3 T. butter, melted 3 eggs, beaten 1-1/2 c. raw carrots, grated 1-1/2 c. raw potatoes, grated 1-1/2 c. chopped walnuts 1-1/2 c. seedless raisins |
Sauce:
1 c. sugar 1/2 c. butter 1/4 t. salt | 1 c. hot rich cream 4 egg yolks, well beaten |
Thoroughly oil a 1-1/2 qt. mold. Soft flour with baking soda, sugar, salt and spices. Gradually stir butter into eggs in a large bowl. Then stir in flour mixture and remaining ingredients. Mix well. Turn into mold. Cover securely with foil or a tight-fitting cover. Place on a trivet in a deep kettle. Add enough boiling water to come half way up the side of the mold and let steam for 2 hours. Cook sauce in double boiler until. Serve hot over hot pudding.
Strawberry Delight
20 graham crackers 1/4 c. butter 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 t. vanilla | 1 c. whipping cream 1 c. strawberries Danish Dessert Drop of red food coloring |
Melt butter and add to crumbs. Line bottom and sides of a pie tin with crumbs. Whip the cream and add the sugar. Beat cheese and vanilla and add to cream. Pour mixture over crust. Prepare Danish Dessert and cool. Add quartered berries and pour fruit over top. Refrigerate for a few hours before serving.
Strawberry Sherbet
2 c. strawberries 2 c. sugar 1 c. whipping cream | 1/2 c. milk Juice of 2 oranges and 1 lemon |
Mash strawberries and add sugar and juice of oranges and lemon. Whip the cream, add to berries, and add the milk. Mix with electric mixer. Freeze. Beat 3 times.
Texas Cake
2 c. flour 2 c. sugar 1 c. margarine 1/4 c. cocoa 1 c. water | 1/2 c. buttermilk 1 t. soda 2 eggs 1 t. vanilla 1/3 t. salt |
Mix flour and sugar. Stir well and set aside. Mix margarine, cocoa and water together and put on stove. Bring back to a boil and then pour over flour and sugar and stir well. Then mix and add to flour mix. Then stir and add buttermilk, soda, eggs, vanilla and salt. Stir together, pour on cookie sheet and bake 20 min at 350°.
Toll House Cookies
2-1/4 c. flour 1 t. salt 1 c. butter, softened 3/4 c. brown sugar 3/4 c. granulated sugar 1 t. soda | 2 eggs 1 t. vanilla 1/2 c. water 1 (12 oz.) pkg. semi-sweet chocolate chips 1 c. chopped nuts |
Drop by teaspoons. Bake at 375° for 10 minutes.
White Ice Cream (Mother's)
1 qt. cream 2-1/4 qts. milk 2 c. sugar 2 eggs | 6 T. flour 1/2 t. salt 1-1/2 T. lemon extract 1-1/2 T. vanilla extract |
Heat milk in double boiler. Mix sugar, flour and salt. Add beaten egg yolks. Beat whites and add. When cool add cream and flavoring.
MAIN DISHES & Side Dishes
Barbecue Sandwiches
2 lbs. ground beef 1 c. catsup 1 c. chili sauce 2 large onions 1/4 t. curry powder 1 t. worcestershire sauce | Salt Pepper 1/4 t. sage 1/4 t. chili Tomato soup (optional) |
Serve over hamburger buns.
Bean Soup
1 can bean and bacon soup 1 can tomato soup | 1 can milk 1 can of water |
Combine all ingredients and simmer.
Beanburger Soup (Mother's)
1 c. navy beans 2 qts. water 1 qt. meat stock (soup bone) 1 pint tomatoes 1 can tomato sauce 1-1/2 c. diced celery | 2 c. diced carrots 1/3 c. rice or pearl barley 1/3 c. onion, diced 1/4 t. pepper Salt to taste 1/2 lb. ground beef |
Wash beans, add water and boil 3 minutes. Remove from heat and let beans soak for 1 hour, then simmer beans 1/2 hour and add all but meat. Brown the meat and add. Cook until dried beans are done.
Beef Stroganoff (Karine)
2 onions, chopped 2 to 3 lbs. round steak, cut in chunks or strips 2 c. tomato juice 1 c. sour cream 1 T. worcestershire sauce | 1-1/2 t. basil leaves, chopped trace of nutmeg 1 pkg. of onion soup mix 1 c. sour cream 1 can mushrooms |
Sauté onion. Remove from butter and brown floured steak. To the browned steak add tomato juice, sour cream, worcestershire sauce, basil, nutmeg and onion soup. Simmer 4 to 6 hours. Just before serving add sour cream and mushrooms. Serve over rice.
Boston Baked Beans
1 qt. navy beans, cooked tender & seasoned 1 qt. tomatoes 1 c. sweet cream | 1 T. sugar Red pepper and salt to season Pimiento (optional) |
Bake 3 or 4 hours in moderate oven.
Chicken A La King
1/4 c. green pepper, chopped 1/4 c. butter 3 T. flour Liquid from small can of mushrooms plus milk to make 2 c. | 3/4 t. salt 1 egg yolk, beaten 2 1/2 c. chicken, diced 2 T. pimento, chopped |
Chicken Stew (Elva's)
4 qts. lima beans or 1 qt. dry beans 4 qts. corn 1-1/2 to 2 qts. tomatoes 1 good size onion | 1 or more chickens (fat), if thin add butter Pepper Salt Bay leaf |
Cook 3 hours.
Chicken Strata
12 slices white bread 1 (12 oz.) pkg. American cheese 1 (10 oz.) pkg. chopped broccoli, cooked & drained | 2 c. cooked chicken breasts, cut up 6 eggs, beaten 3-1/2 c. milk 2 T. minced onion 1/2 t. dry mustard |
Cut crusts off bread. Save good pieces for top. Put scraps of bread in greased 13 x 11 x 2" baking dish to cover bottom. Lay cheese on top of bread, then broccoli. Next cover with chicken. Then put bread pieces on top. Pour egg and milk mixture over all and refrigerate overnight. Bake at 325° for 55 to 60 min.
Chicken Tortilla Casserole
4 whole chicken breasts 1 can green chile salsa 1 doz. corn tortillas, cut in 1" squares 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup, undiluted | 1 c. half & half 1 medium onion, finely chopped 1 lb. cheddar cheese (medium), grated Salt and pepper |
Simmer chicken until tender, then skin and remove all bones. Break chicken into large pieces. Mix soups, cream, onion, pepper and salsa. Butter baking dish 9 x 13". Layer tortillas, chicken and soup mixture into two layers. Refrigerate 24 hours before baking at 300° for 1-1/2 hours. Add grated cheese to top before baking.
Chili
3 c. chili beans 1 pint to 1 qt. tomatoes or juice 1 (8 oz.) can tomato sauce 2 to 4 onions, chopped & fried 1/2 lb. sausage 1/2 c. green pepper, chopped 2 lbs. ground beef | 2 to 3 t. chili powder 1 t. or more cumin powder 2 bay leaves 1 T. worcestershire sauce A-1 sauce 1/4 t. curry powder |
Chow Mein (Karine)
1 (1 lb.) pkg. chinese noodles 1 gal. mixed chinese vegetables, drained Onion Carrot Celery | 1 to 2 lbs. pork, cut in chunks 1-1/2 qt. liquid/water 2 t. soy sauce 1 T. sugar Green Onion, finely chopped |
Boil chinese noodles. Next brown in oil until golden. Add vegetables. Brown pork cut in chunks. Add liquid/water and soy sauce. Add vegetables and meat and sugar. Simmer 15 minutes. In 9 x 13" pan layer noodles, vegetables and meat. On very top add finely chopped green onion. Heat at 350° until warmed through. Serves 12 to 14.
Clam Chowder I
2 med. large potatoes
2 onions
1 c. celery
1 qt. water
1 large can milk 2 cans mushroom soup 2 cans clams with juice. |
Clam Chowder II
2 (6-1/2 oz.) can clams 1 c. onions, chopped 1 c. celery 2 c. potatoes Pepper | 3/4 c. butter 3/4 c. flour 1 qt. half & half 1-1/2 t. salt 1/2 t. sugar |
Drain juice from clams and pour over vegetables in medium pan. Add enough water to barely cover vegetables. Cook about 20 minutes. Melt butter. Add flour. Blend and cook a minute. Add cream and cook, stirring until smooth. Add undrained vegetables and clams and heat. Season with salt, sugar and pepper to taste.
Cottage Cheese and Rice Casserole
1 c. rice, cooked 2 c. sour cream 1 c. cottage cheese 2 c. cheddar cheese, shredded | 1 onion, fried 1 can chili peppers or chopped green pepper Parsley |
Cook rice, fry onion and add other ingredients except cheese. Layer rice, sour cream, cottage cheese, chili peppers and cheddar cheese. Put parsley on top. Heat in oven.
Curry
1 lemon juice 4 lbs. ground round steak 6 onions 1 can mushrooms 1 or 2 bunches celery 1 qt. can tomatoes | Catsup 2 T. worcestershire sauce 1 T. A-1 Sauce 2 T. curry powder or according to taste (1T.) Salt and pepper |
Cook slowly (3 hours). Serve over rice (3 lbs.)
Elegant Rice Casserole
1-3/4 c. white long-grain rice,uncooked 1/4 c. wild rice 1 can consomme 1 can cream of mushroom soup 2 c. water 1 pkg. onion soup mix 1/4 to 1/2 green pepper, chopped | 2/3 c. celery, cubed 1/4 t. onion salt 1/4 t. garlic salt 1/2 lb. canned mushrooms and liquid 1/4 to 1/2 c. slivered almonds 1 c. sour cream |
Mix all ingredients together with the exception of the sour cream and almonds. Put in a 2 quart casserole. Cover with lid and bake in a moderate oven for 2 to 2-1/2 hours. It may be necessary to add more water. Toward the end of the cooking period stir in sour cream and sprinkle almonds over the top. Water chestnut slices may be added.
Enchiladas (Karine)
2 c. chicken, cooked & diced 2 large onions 1/2 c. pimento, chopped 2 to 3 oz. cream cheese, diced | Salt to taste 2/3 c. cream 2 c. cheese, grated Tortillas | |
Sauté onions. Remove from heat and add chicken, pimento, cream cheese and salt. Heat tortillas 3 seconds on each side and fill with chicken filling (1/3 c.). Set seam side down. Moisten with cream. Then sprinkle with grated cheese. Bake in 375° oven for 30 minutes to heat through - -15 minutes covered and 15 minutes uncovered.
Golden Potato Casserole
6 medium potatoes, cooked with skins 1 can cream of chicken soup 1/4 c. butter 1-1/2 c. cheddar cheese | 2 c. sour cream 1/3 c. finely chopped green onions 2 T. butter Corn flake crumbs |
Peel and grate potatoes into large bowl. Grate cheese, chop onions and add to the potatoes. Warm soup with 1/4 c. butter until butter melts. Remove and blend in sour cream. Pour over potato mixture and mix carefully. Put in 3-quart casserole dish. Dot with butter and sprinkle with corn flake crumbs. Bake at 325° for 30-45 minutes or until heated through. Serves 12.
Hamburger Soup (Mother's)
1 lb. hamburger 1 large onion, chopped 2 c. celery 2-1/2 c. tomatoes 4 c. water 2 or 3 carrots, diced 2 large potatoes | 1/2 green pepper 1/4 c. raw rice or pearl barley or 1/2 c. noodles 1 T. salt Pepper Celery salt Monosodium glutamate |
Brown meat and add other ingredients.
Hawaiian Farmer Sandwiches
12 slices white bread butter, softened 1-1/3 c. (6 oz.) chicken, cooked and diced 1-1/3 c. (6 oz.) ham, diced 1/2 c. celery, diced 1/2 c. crushed pineapple, drained 1/3 c. mayonnaise | 3 T. pecans, finely chopped 1-1/3 T. green pepper, chopped 1 t. green onion tops, thinly sliced 1/4 t. salt Dash pepper 6 slices Mozzarella cheese |
Top 6 slices of bread with mixture. Close with remaining bread slices, buttered side out. Grill on both sides. Garnish with parsley.
Island Chicken
1/2 t. red cake coloring 1/2 c. brown sugar 1/4 c. vinegar 3 T. soy sauce 1 T. maraschino cherry juice 6 maraschino cherries, halved 12 pineapple chunks | 1 c. pineapple juice 1/2 t. poppy seeds 1/2 med. green pepper, cut in lengthwise strips 1 T. cornstarch 1/2 small onion, cut in wheels 5 half breast of chicken (thighs may be used) |
Dip chicken in flour that has been seasoned with salt and pepper. In a fry pan, melt butter or oil and fry chicken until golden brown. Do not cover with a lid. While chicken is browning, mix together in a bowl brown sugar, vinegar, soy sauce, cherry juice, pineapple juice and cornstarch. Single layer the chicken in a dripper pan and pour the liquid mixture over the chicken,. Sprinkle with poppy seeds. Place pineapple chunks, cherries and onions on meat. Cover container tightly with foil and bake for 1 hour and 15 minutes. Do not overbake. During the last half hour of baking, place pepper strips on meat. Cover with foil again and finish cooking the remaining 1/2 hour.
Lasagne (Annette)
2 lbs. hamburger 2 cans tomato paste 1 can Italian tomato sauce 2 stalks celery, finely chopped 1 or 2 onions, chopped and fried 1 clove garlic or garlic salt 2 long bay leaves 1 t. oregano 1 t. basil leaves, rubbed between fingers until fine | 1 t. rosemary 2 or more t. sugar 1/2 green pepper, chopped Paprika Salt and pepper, to taste Mozzarella cheese Cottage Lasagne noodles |
Fry onion, celery, pepper and meat. Add tomato sauce and tomato paste. Add 2 tomato paste cans of water. Add all other ingredients and simmer 1/2 hour. Put layers of mozzarella cheese, cottage cheese, lasagne noodles, hamburger and sauce. Heat in oven 30 minutes.
Meat and Noodle Dish
8 oz. noodles 1-1/2 lb. meat 1 green pepper 1 large onion | 1-1/2 can tomato soup or part mushroom soup 1 can tomato sauce |
Combine ingredients. Add small amount of canned milk if desired. Grate cheese over top. Bake 350 for 1/2 hour.
Meatloaf
2 lbs. ground beef 1/2 lb. ground pork 1/2 lb. ground veal 2 T. onion flakes 2 T. parsley flakes 1/4 c. butter | 1 egg 1 t. salt 1/4 t. pepper 1 c. bread crumbs 1/4 c. milk |
Bake in ring mold 1 hour Fill center with mashed potatoes & put vegetables around edge.
Oven Stew
2 lbs. meat, cubed 3 medium carrots 1 onion, chopped 3 potatoes, chopped | 1 bay leaf 1 t. salt 1 cans tomato soup 1 can water |
Combine all ingredients and place in casserole with tight lid. Bake at 275° for 4 to 5 hours.
Russian Meatballs
4 slices soft bread 1/2 c. milk 2 eggs, beaten 1 lb. hamburger 1 t. salt 2 T. onion, diced | 1/4 t. pepper 2 t. baking powder 1 can chicken soup 1 can mushroom soup 1 c. milk |
Soak bread in milk. Add eggs and let stand 10 minutes. Add hamburger, salt, onion, pepper and baking powder. Form into meatballs and let stand for 10 minutes. Brown in fat. Mix soups and milk. Bake 1 hour at 350°.
Sausage Rice
1 onion 1-1/2 lb. sausage 1 large bunch celery, cut up 1 c. rice | 2 pkg. Lipton chicken noodle soup mix 3 c. water 1 green pepper |
Fry onion. Mix celery, rice, soup mix, water and pepper. Cover and bake 2-1/2 hours at 300°. Serve with cream of chicken or mushroom soup. (Add, if desired, pinch of sage, thyme and oregano.)
Seafood Rice Casserole
2 c. or more rice, cooked 1/2 c. green pepper, chopped 1 c. celery, chopped 1/2 c. onion, finely chopped 1 or 2 cans (4-1/2 oz.) water chestnuts, drained and sliced 2 cans (4-1/2 oz.) shrimp | 1 can (6-1/2 oz.) crab 1 c. mayonnaise 1 c. tomato juice 1/4 t. salt 1/8 t. pepper 1/2 c. sliced almonds 1 T. butter, melted 1 c. cheese, shredded Paprika (optional) |
Combine all but almonds, butter, cheese and paprika. Mix well. Place in buttered 2-1/2 qt. casserole. Toast almonds in butter and sprinkle on casserole with cheese and paprika. Bake 25 minutes at 350°. Makes about 8 servings.
Sidewalk Sandwiches
4 c. salad greens, shredded 2 green onions 2 radishes, sliced 1/4 c. Italian dressing 2 (3 oz.) pkg. cream cheese, softened | 3/4 lb. roast beef, thinly sliced 12 large olives, pitted & sliced |
Cut loaves of bread in half. Open center pocket and spread inside of each half with 1-1/2 T. cream. In each pocket place 2 oz. roast beef, 1 T. olives and 1/2 c. tossed green salad.
Sour Cream Rice Casserole
1/4 c. butter or margarine 1 c. chopped onion, fried about 5 min. 4 c. white rice, freshly cooked 2 c. sour cream 1 c. cream-style cottage cheese 1 large bay leaf, crumbled | 1/2 t. salt 1/8 t. pepper 1 (4 oz.) can green chiles, drained and halved lengthwise 2 c. grated sharp cheddar cheese Chopped parsley |
Preheat over to 375°. Lightly grease a 12 x 8 x 2" baking dish (2 qt.) Toss lightly to mix well. Layer half the rice mixture in bottom of baking dish, then half of the chiles; sprinkle with half of cheese and repeat. Bake uncovered, 25 minutes or until bubbly and hot. Sprinkle with chopped parsley. Makes 8 - 10 servings. (To prepare 4 c. fluffy white rice. Bring 2-1/2 c. water to boiling. Add 1 c. rice and 1 t. salt. Cover tightly and cook 25 minutes.)
Sweet and Sour Meatballs
1-1/2 lb. lean ground beef 1/4 c. fine dry bread crumbs 2/3 c. chopped onion 1 t. salt | dash pepper 2/3 c. evaporated milk 1 T. butter |
Sauce:
1 (13-1/2 oz.) can pineapple tidbits 1-1/2 T. cornstarch 2 T. water 1/4 c. vinegar 2 t. soy sauce | 1/2 c. green onion, sliced 1 c. celery, sliced 1/2 c. green pepper, sliced 1/3 c. brown sugar 2 t. chicken bouillon bits |
Mix together ground beef, crumbs, onion, salt, pepper and evaporated milk. Shape into meatballs. Melt butter in a large skillet over medium heat. Add meatballs and brown on all sides. While meat is browning prepare the sauce. Drain pineapple and set aside. Mix juice with cornstarch, water, soy sauce and vinegar. Cut one large tomato in wedges and simmer 20 min. with meatballs. Add pineapple, onion, celery, pepper, brown sugar and chicken bouillon bits. Cook 10 min. and serve over 4 c. cooked rice.
Turkey or Chicken Casserole
4 1/2 or 5 lb. chicken, diced |
Dressing:
1 loaf bread crumbs 1/2 c. butter Salt and pepper 2 stalks celery, chopped fine | 1 large onion, chopped 1 t. sage or poultry seasoning |
Sauce:
4 c. broth 1 t. salt or to taste 1 c. butter | 1 c. flour 2 c. milk 4 eggs, slightly beaten |
Cook chicken with 1 onion and 2 carrots. Debone and dice chicken. Sauté celery and onion in butter. Combine with bread and seasoning to make dressing. To make sauce, combine ingredients in saucepan. Cook until thick. Pour half the mixture in eggs, then add back to pan and cook 1 minute. Assemble the casserole by layer of dressing in bottom of pan then half of the sauce, then chicken then half of the sauce. Top with dressing. Bake 30 minutes or until hot.
SALADS & Dressings
vegetables & fruits
All Purpose Dressing (like Ranch—large amt.)
8 oz. dream cheese 1 pt. buttermilk 1 pt. mayonnaise 1 t. onion salt 1 t. lemon pepper or 1 t. dry parsley (opt) | 1 t. garlic salt 1 t. Accent 1 t. pepper 1 t. dry onion flakes (opt.) 1 t. dill week (opt.) |
Combine thoroughly.
Avocado Salad
1 pkg. lime Jello 1 c. water 1 T. lemon juice 1/2 c. Miracle Whip salad dressing 1/2 c. cream, whipped | 1 T. onion, chopped 2 T. green pepper, chopped 1/2 to 1 c. celery, diced 1-1/2 c. avocados, diced |
Combine Jello, water and lemon juice. Let cool but not set. Add remaining ingredients.
Chicken Salad
4 c. chicken, cooked 1 c. celery 2 c. seedless grapes 1 c. pineapple chunks | 1 c. almonds or pinenuts, slivered 1 c. water chestnuts |
Dressing:
1-1/2 c. mayonnaise 1 t. curry powder | 1 T. soy sauce 1 T. lemon juice |
Combine chicken, fruit, celery and nuts. Add dressing. Chill several hours.
Chicken Salad I
2 c. chicken, cooked & diced 1/2 c. grapes, halved & seeded 1/2 c. celery, diced 1/4 c. slivered almonds | 1 t. prepared mustard 1 t. lemon juice 1 t. sugar 1/2 t. salt 3/4 c. dairy sour cream |
Chicken Salad II
3 c. chicken 1-1/2 c. celery, chopped 3 sweet pickles 1 t. salt 1 (20 oz.) can pineapple chunks | 1 c. pinenuts 1 can water chestnuts Best Foods mayonnaise Sweet pickle juice or lemon juice Sour cream | |
Combine with mayonnaise, a small amount of sweet pickle juice or lemon juice and sour cream.
Cold Carrots
2 lbs. carrots, sliced lengthwise 1 c. sugar 1 t. salt 1 t. dry mustard 1/4 t. pepper | 1 can tomato soup 1 c. oil 3/4 c. vinegar 2 medium onion, sliced 1 green pepper, sliced |
Cook carrots until fork (barely) tender. Drain carrots and add onions and green pepper. Mix together remaining ingredients. Marinate overnight or even a week. Drain off some sauce and use as salad dressing.
Cool Whip Salad
1 small pkg. cool whip 1 pkg. strawberry Jello (or lemon, lime, or orange/pineapple) | 1 pkg. cottage cheese 1 pkg. frozen strawberries, drained |
Cranberry Salad I
1 (6 oz. ) raspberry Jello 2 to 3 apples, peeled & chopped 1 full can whole cranberry sauce | 1/4 to 1/2 c. walnuts, finely chopped Whipped cream 1 T. mayonnaise (not Miracle Whip) |
Mix Jello and let stand until partly set. Add apples, cranberry sauce and walnuts. Mix whipped cream and mayonnaise and top salad. Double the recipe to serve 20. (9 x 13" pan)
Cranberry Salad II
1 (3 oz.) pkg. raspberry Jello 2 c. boiling water 1 (16 oz.) can whole cranberry sauce | 1 (8 1/4 oz.) can crushed pineapple, undrained 3/4 c. cold water 1/4 c. walnuts, chopped |
Dissolve Jello in boiling water. Stir in cranberry sauce, pineapple and cold water. Chill until partially set. Fold in walnuts. Pour mixture in 9 x 13" pan. Chill until firm.
Creamed Squash
3 lbs. pale green summer squash, cut in quarters 1 large onion, sliced 2 T. cornstarch 4 T. butter | 1/2 pt. half & half 1/2 lb. Velveta cheese, melted 1/2 c. Ritz cracker crumbs |
Cook squash and onion in salted water. Make sauce and put on top of cooked squash. Cook at 350° till warmed through.
Cucumbers
1 medium cucumber 1 t. salt 1/2 c. dairy sour cream 1 T. vinegar 2 drops tabasco sauce | 2 T. chopped onion 1 t. dill seed Cherry tomatoes Parsley |
Sprinkle sliced cucumber with salt and let stand. Drain combine rest of ingredients. Garnish with cherry tomatoes and parsley.
Dried Corn
4 qts. corn 1 c. cream | 2 T. sugar 2 t. salt |
Put in 350° oven until cream is absorbed. Cook and bag. Freeze.
French Salad Dressing
1/2 c. tomato soup 3/4 c. salad oil 1/4 c. vinegar 1 t. onion juice 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 then add salad dressing.
Frozen Fruit Salad I
2 egg yolks 1/2 c. sugar 1 T. vinegar 1 T. Knox gelatine 2 T. cold water 1 pint apricots 2 bananas 1 (3 oz.) pkg. cream cheese 16 marshmallows | 3/4 c. pecans 1 small bottle maraschino cherries 1 small can shredded pineapple 1/2 c. whipped cream 2 egg whites, whipped 1/4 c. powdered sugar |
Beat egg yolks and add sugar and vinegar. Cook until thickened. Cool slightly. Add gelatin dissolved in water. Mash together bananas and cream cheese. Whip cream, egg whites and powdered sugar together. Drain apricots and pineapple. Add all fruit and marshmallows and nuts to mixture. Freeze in cans overnight. Slice thin to serve.
Frozen Fruit Salad II
1 c. sliced peaches 3/4 c. maraschino cherries, halved 1 can pineapple chunks 2 c. seedless grapes, halved 1 can fruit cocktail 1 can mandarin oranges 1 pkg. miniature marshmallows | 1 c. pecans 2 c. whipping cream 3-4 T. powdered sugar 1 t. vanilla 2 bananas 1 (8 oz.) pkg. cream cheese |
Drain fruit well, at least twice. Add marshmallows and nuts. Whip cream and sweeten with powdered sugar and vanilla. Mash cream cheese and bananas with a fork and mix well. Fold into whipped cream. Fold fruit into cream mixture carefully. Pour into freezing containers. Freeze at least 24 hours. This salad slices well. Freeze in tall round cans, size desired, cut out bottom of can and push salad out and cut off as desired.
Frozen Raspberry Salad
1 small pkg. raspberry Jello 1 c. hot water 1 pkg. frozen raspberries | 1 c. crushed pineapple 1 mashed bananas Sour Cream |
Layer sour cream with Jello mixture.
Fruit Salad
6 bananas 2 cans mandarin oranges 1 lb. green grapes, halved 1/4 pkg. marshmallows | 1 small bottle maraschino cherries #2-1/2 can pineapple cubes |
Dressing:
1 c. whipping cream | 1 (3 oz.) pkg. cream cheese |
Drain all fruit well. Combine dressing ingredients and add to fruit. (Can use fruit cocktail.)
Melon Balls
1 c. water 1/2 c. sugar | 2 c. watermelon balls |
Mixed Pickles (my favorite)
3 qts. cucumber, cut in 3/4 inch pieces 1-1/2 qts. cauliflower 1 large red pepper, sliced 1-1/2 qts. pickling onions 4 qts. water 1 c. salt 2 qts. water 1 qt. vinegar | 1 T. tumeric 1 rounded t. alum 10 c. sugar 5-1/2 c. water 3 oz. pickling spice 3 cinnamon sticks 1 t. cloves 2 T. mustard seed |
Make solution of 4 qts. water and salt. Bring to boil and pour over vegetables. Let stand four hours and then drain. Combine water, vinegar, tumeric and alum. Pour over vegetables and boil 5 minutes. Run cold water over until cook and then pack in jars. Combine sugar, 5-1/2 c. water and remaining spices and boil together for 20 minutes. Pour over pickles while hot and seal bottles.
Old Fashioned Cole Slaw Dressing
1/2 c. sugar 1/3 c. vinegar | 1/2 c. evaporated milk 1/2 t. salt |
Mix and beat vigorously until sugar is dissolved. Store in refrigerator until ready to use.
Pickled Vegetables
Carrots Cauliflower Onion rings 1/4 c. oil | 1/2 c. vinegar 1/2 c. sugar 1 c. water 1 t. oregano |
Refrigerate overnight.
Pickles From Large Cucumbers
2 qts. peeled cucumbers, sliced lengthwise in 1-2" lengths 1 large onion, cut up Salt 2 c. vinegar | 1 c. water 3 c. sugar 1 t. mustard 1 t. celery seed 2 t. tumeric powder 1/4 t cinnamon |
Sprinkle salt over cucumbers and onion and let stand 1/2 hour. Drain. Add vinegar, water, sugar and spice. Cook 1/2 hour.
Reception Salad
1 pkg. lemon Jello Juice from #2-1/2 can crushed pineapple 2 pkg. cream cheese 1 small can pimento | 1/2 c. celery, cut fine 2/3 c. walnuts, cut fine 1 c. cream, whipped |
Mix Jello with heated pineapple juice. Mash cream cheese with pimento and set aside. When it begins to gel, add other ingredients in order given. Pour into molds and chill.
Rice Salad
1 c. long grain rice, 1/4 c. salad oil 1 T. white vinegar 1/2 t. salt 1/2 t. pepper 1/2 c. cherry tomatoes, quartered 1 (4 oz. can) sliced water chestnuts | 1/4 c. green onion, chopped 1/4 c. green pepper, chopped 1/4 c. parsley, chopped 3 c. meat (chicken, crab or turkey) 2/3 c. mayonnaise 1 T. lemon juice |
Cook rice. Mix together oil, vinegar, salt and pepper. Add rice, tomatoes, chestnuts, green onion, green pepper, parsley and meat. Mix all together and add mayonnaise and lemon juice. Chill.
Salad (my favorite)
1 pkg. lemon or lime Jello 1 c. hot water 1 (3 oz.) pkg. cream cheese 1 c. crushed pineapple | 1 c. cream, whipped Whole pecans 1 small bottle maraschino cherries |
Combine Jello and water. Cool until it begins to set. Add remaining ingredients. It's also good frozen.
Salad Supreme
2 (3 oz.) pkg. orange Jello 1-3/4 c. boiling water 2 c. 7-up 2 bananas, sliced | 1 c. mandarin oranges, drained 1 c. small marshmallows |
Topping:
1 cup orange juice 1/2 c. sugar 2 T. cornstarch | 1 egg, slightly beaten 1 c. whipping cream |
Mix Jello with boiling water and dissolve. Add 7-up and chill until partially set. Add oranges, bananas and marshmallows and set until firm.
Set Spring Salad
2 pkg. lemon Jello 2 c. boiling water 1 c. salad dressing or mayonnaise 4 T. vinegar 1/2 t. salt 1 c. cold water | 1 c. celery, chopped 1 c. cabbage, chopped 1 c. radishes, chopped 1 c. cucumber, chopped 4 green onions, chopped 1 c. string beans (optional) |
Dissolve Jello in boiling water. Add salad dressing or mayonnaise, vinegar and salt before it sets. Add cold water. Put in fridge until partly set then add vegetables.
Seven-up Salad
2 pkg. lemon or orange Jello 2 c. hot water 2 c. 7 up | 1 pint drained crushed pineapple 1 c. small marshmallows 3 bananas, sliced |
Topping:
1/2 c. pineapple juice or orange juice 1/2 c. sugar 1 egg, beaten | 2 T. flour 2 T. butter 1/2 c. whipped cream |
Dissolve Jello in water. Add remaining ingredients. Chill and set. For topping, combine all ingredients but whipped cream in saucepan. Cook until thick then add whipped cream. Top set Jello.
Sweet and Sour Bean Salad
1 (13-1/2 oz.) can cut green beans 1 (13-1/2 oz.) can kidney beans | 1 (13-1/2 oz.) can yellow wax or garbanzo beans 1 green pepper |
Dressing:
3/4 c. sugar 1 t. salt 1/2 t. pepper | 1/3 c. salad oil 1 c. vinegar |
Drain liquid from beans, chop onion and pepper and add to beans. Pour on dressing that has been previously mixed. Refrigerate several hours or overnight before serving.
MISCELLANEOUS
Chili Sauce (Mother's)
12 large, ripe tomatoes, skinned, ground 2 white onions, ground 2 green peppers, ground 2 red peppers, ground 2 c. vinegar 2 c. sugar | 2 t. salt 1/2 t. ginger 1/2 t. cloves 1/2 t. cinnamon 6 apples, cooked as for applesauce |
Cook until thick.
Coconut-Pecan Frosting
1 c. sugar 1 c. evaporated milk 3 egg yolks, slightly beaten 1/2 c. butter | 1 t. vanilla 1-1/3 c. coconut 1 c. pecans, chopped |
Cook and stir over medium heat until thickened - about 12 minutes. Remove from heat and add coconut and pecans. Cool until of spreading consistency, beating occasionally.
Crab Pinwheel Sandwiches
1 med. white sandwich loaf, sliced thin lengthwise 1 (8 oz. pkg.) cream cheese 2 T. light cream or less 1/2 c. soft butter | Small pitted olives 1 can crab meat 1/4 c. salad dressing 1 to 2 t. onion, grated 1 drop pink coloring Small sweet pickles |
Remove crusts from bread spread with butter and filling. Place olives or pickles across the end and roll lengthwise. Chill until filling is firm cut into 6 or 7 pinwheel slices. Makes about 30 to 40 little sandwiches.
Egg Nog Punch (Karine)
1/4 c. sugar 1/4 t. cinnamon 1/4 t. ginger 1/4 t. cloves 6 eggs, well beaten | 2 qts. orange juice 1 gal. vanilla ice cream, softened 2 qts. ginger ale shake of nutmeg |
Mix first seven ingredients. Pour over ginger ale and sprinkle with nutmeg.
Frappé
2 egg whites 1/2 c. powdered sugar 2 T. cold water Pinch salt 1 can pineapple | 1 bottle maraschino cherries 1/2 pt. cream, whipped thick |
Freeze in trays.
Frozen Slush
4 c. sugar 6 c. water 7-up 3 cans frozen orange juice 3 or 4 bananas, mashed | 3 cans frozen lemonade (mix as on can) 1 (46 oz.) can of pineapple juice |
Boil sugar in water. Cool and add other ingredients. Freeze in trays. Add half slush and half 7-up and serve.
Golden Refresher
2 c. water 1 c. sugar 1 t. cloves, whole dash salt 1 piece (2 inch) cinnamon stick 3/4 c. lemon juice | 2 c. orange juice 1 pt. orange sherbet 3 (10 oz.) bottles lemon drink or ginger ale Sherbet Carbonated Drink Mint Sprig or Cherry |
Mix first five ingredients and simmer 10 minutes. When cool add lemon juice, orange juice, orange sherbet and lemon drink or ginger ale. To serve: In each tall glass pour 1 c. juice, drop in 1 large spoonful of sherbet and fill with carbonated drink. Stir. Garnish with mint sprig or cherry.
Jam
1 c. crushed pineapple 2 c. fruit 1 pkg. orange Kool-Aid | 1 pkg. pectin 3 c. water 8 c. sugar |
Mix first 5 ingredients and cook 2 minutes. Add sugar and boil 4 more minutes.
Mayonnaise
2 eggs 1 t. salt 1 t. dry mustard | 1/4 c. oil 1/4 c. vinegar 2 c. oil |
Put in a blender and blend for a second or two. Continue blending and very slowly add 2 more cups of oil. Makes 3 cups.
Pear Honey
3 lbs. (9 cups) ripe pears 1 c. crushed pineapple 5 c. sugar | Juice of one large lime (cook rind with fruit, remove before sealing) |
Wash, pare and core pears. Slice before measuring. Put through food chopper. Add pineapple, juice and sugar. Cook, stirring constantly, for 20 min. (Seal hot.)
"Philly" Sauce Supreme
1/2 c. milk 1 (8 oz.) pkg. cream cheese | 1/4 c. parmesan cheese 1/2 t. onion salt |
Heat milk and cream cheese over low heat stirring constantly until smooth. Add parmesan and onion salt. Serve hot over vegetables.
Pineapple Apricot Drink
1-1/2 c. sugar 3 c. water 1 c. apricot juice 1 c. pineapple juice | 1/2 c. lemon juice 2 T. lemon rind, grated 4 c. ice water 1 qt. ginger ale |
Boil sugar and water mixture until dissolved. Cool and add other ingredients. Add ginger ale just before serving.
Punch
5 qts. water 3 c. sugar 1 stick cinnamon 1 t. cloves, whole 1 can frozen orange juice | 1 can (46 oz.) pineapple juice 1 can frozen lemonade Food coloring |
Mix first four ingredients and boil 5 minutes. Then add orange juice, pineapple juice and lemonade. Add food coloring to make it orange, red or green. (Makes 7 quarts.)
Slush
3 c. sugar 4 1/2 c. water Juice of 2 lemons | Juice of 3 oranges 3 or 4 bananas |
Combine sugar and water then bring to a boil. Add juice, then bananas. Chill/freeze. Serves 10 to 12.
Wheat Pancakes
2/3 c. wheat 1 c. milk 3 eggs 1/2 c. vegetable oil | 2 t. baking powder 1 T. sugar 1 t. soda 1/4 t. salt |
Blend wheat and milk in blender for 4 minutes then add eggs, oil, baking powder, sugar, soda and salt.
Zucchini Relish
10 c. zucchini, ground 4 c. onions, ground 5 T. salt 3 green peppers, ground 3 red peppers, ground 1 t. alum | 4 c. sugar 2-1/2 c. vinegar 1 t. celery 1 t. nutmeg 1 T. tumeric 2 T. cornstarch |
Combine all together and sprinkle with salt and alum. Place ice cubes to cover top. Put on lid and stand overnight. Drain vegetables. Wash in cold water and drain again. Combine sugar, vinegar, celery, nutmeg and tumeric in pan. Add vegetables and simmer 20 minutes. Add cornstarch last. Pack in jars and seal.
Candy
Butter Mints
1 c. water 1 sq. butter 3 c. sugar | 3 drops peppermint flavoring or 1/4 t. other flavoring |
Boil together water and butter. When boiling add sugar. Stir until dissolved. Remove lid and turn heat to high and cook until spins thread (260°). While cooking, wipe sides of pan down with a pastry brush dipped into water several times. Do not stir. For flavoring add 3 drops of peppermint or 1/4 t. of any other flavoring. 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. These freeze well.
Caramel Fudge
1 pkg butterscotch chips 1/2 c. or 1 cube butter 1 t. vanilla Nuts | 2 c. sugar 2/3 or 3/4 c. canned milk 16 marshmallows, cut |
Place butterscotch chips in bowl. When marshmallows are melted, 5 to 7 minutes, mix with butterscotch chips and pour in pan to cool.
Chocolate Bon Bons (Barbara)
1/4 lb. butter 1 c. Eagle brand sweetened condensed milk | 1-1/2 t. vanilla 1 (7 oz.) pkg. flaked coconut 1 lb. pecans, chopped fine |
Put in refrigerator overnight. Roll in balls size of a large marble and dip in dipping chocolate. Melt chocolate in double boiler over hot (but not boiling) water.
Chocolate Marshmallow Candy
1/4 lb. butter 1/2 bar Hershey chocolate 1/2 c. whipping cream 1 egg, well-beaten 1 t. vanilla | 1 pkg. powdered sugar 2 c. walnuts 1 lg. pkg. miniature marshmallows Coconut |
Melt butter and chocolate. In large mixing bowl add marshmallows and walnuts and set aside. Mix whipping cream, egg, vanilla and powdered sugar. Cover 9 x 13" pan with coconut, pour in mixture and cover top with coconut.
Merry Widow Centers II
1 c. white sugar 1/2 c. brown sugar 1/3 c. butter | 1/3 c. cream 1/3 c. syrup 1 t. vanilla |
Mix all ingredients and cook stirring almost constantly until it forms a firm, not hard, ball in cold water. Pour into buttered pan. Cook and cut in small squares. Roll and cover with cream fondant and roll in fine chopped nuts or put 1/2 nut on top of each.
Merry Widows Centers I
4 c. sugar 3 T. white Karo syrup 1/2 c. milk | 1 c. whipping cream pinch of salt |
Put all ingredients together and stir over medium heat until sugar is dissolved. Wipe side of pan with pastry brush dipping in water. Cook to soft ball dropped in water (236°). Pour on buttered marble slab. When cool beat until candy loses its gloss and becomes creamy and thick. Blend 2/3 square butter in with hands. This is a basic fondant. Any flavoring or color may be added. Good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares baking chocolate. Dip in 2 lbs. Hershey chocolate plus 1/3 bar paraffin wax heated in double boiler.
Merry Widows White Fudge
3 c. sugar 1-1/2 c. milk | 1 t. butter 1 t. vanilla |
Combine sugar and milk. Mix and cook, stirring almost constantly until it forms a soft ball in cold water. Add butter and vanilla without stirring. Let stand in cold place until cool. Beat. Cut caramels (see below) into small pieces. Roll and cover with white fudge and roll in ground nuts.
Caramels:
1 c. white sugar 1/2 c. brown sugar 1/3 c. butter | 1/3 c. cream 1/3 c. Karo syrup 1 t. vanilla |
Mix all ingredients and cook, stirring it constantly until it forms a firm, not hard ball in cold water. Pour out on buttered pan. Cool and cut in squares.
Panache I
1 c. brown sugar 1 c. white sugar 1/2 c. cream | 2 T. Karo syrup Few grains of salt Nuts |
Cook until soft ball stage. Beat and add nuts.
Panache II
3 c. sugar 1-1/2 c. thin cream | Nuts |
Brown 6 T. of this and add 1/2 c. water. Cover and dissolve. Boil until soft ball stage. Add nuts and beat.
Pecan Turtles
Pecans Light Kraft caramels | 5¢ Hershey bars |
Arrange pecans on a cookie sheet. On top of clusters of five pecans place two light Kraft 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 5¢ Hershey bar and swirl with a knife. Let cool.
Rocky Road Fudge
4 c. sugar 25 large marshmallows 1 (13 oz.) can canned milk 1 large pkg. milk chocolate chips | 2 sq. margarine 1 pkg. small frozen marshmallows 1 c. nuts, chopped |
Bring sugar, large marshmallows and milk to boil. Boil 5 minutes, stirring constantly. (This scorches very easily.) Remove from heat and add chocolate chips and margarine. Stir until melted and cooled. When cooled, add frozen marshmallows and nuts. Press into buttered pan and cut into squares.
See's Fudge
1 pkg. Nestle's chocolate chips 1 c. nuts, chopped 1 cube butter or margarine 1 t. vanilla | 2 c. sugar 10 large marshmallows 2/3 c. canned milk |
Put chocolate chips, nuts, butter and vanilla in a bowl and set aside. Put into saucepan sugar, marshmallows and canned milk. Put over medium heat and bring to good boil stirring. Quickly as possible pour mixture in chocolate chip mixture bowl. Quickly pour onto buttered platter.
Cakes & Pies
Apple Pie
5 to 7 raw apples 1 c. sugar 2 T. flour | 1/4 t. cinnamon 1 T. lemon juice Butter |
Slice apples into casserole dish and put lid on. Mix other ingredients and pour over the apples and dot with butter. Bake in oven at 350° for 40 minutes. Put this in bottom pie crust, quickly add top crust and bake 15 minutes in hot oven.
Applesauce Cake (Cheryl's Wedding Cake)
1-1/2 c. sugar 1/2 c. butter 2 eggs 1-1/2 c. applesauce 2 t. soda 1/4 c. warm water 2 c. flour | 1 t. cinnamon 1/2 t. cloves 1/2 t. salt 1/2 c. raisins 1/2 c. nuts |
Bake at 375° for 45 minutes.
Banana or Coconut Cream Pie I
1/3 c. flour 2/3 c. sugar 1/4 t. salt 2 c. milk, scalded | 3 egg yolks, slightly beaten 2 T. butter 1/2 t. vanilla |
Chess Pies (Blue Bird Restaurant)
1/2 c. butter 1 c. brown sugar 2 eggs | Vanilla 1 c. nuts & dates |
Cream butter and brown sugar. Beat eggs until light and add to mixture and beat. Add vanilla, nuts and dates. Line muffin tins with pie crust fill with mixture. Bake until brown. Serve with whipped cream.
Chocolate Angel Food
12 eggs or 1-1/2 c. egg whites 1/4 t. salt 1 t. cream of tartar 1-1/4 c. sugar, fine sifted | 3/4 c. cake flour, sifted 5 times before measuring 1/4 c. cocoa 1/2 t. lemon extract 1/2 t. vanilla |
Beat egg whites with salt until frothy. Add cream of tartar and beat stiff, but not dry. Fold in sugar one tablespoon at a time. Gradually fold in flour and cocoa sifted together five times. Add flavoring. Bake in angel cake pan at 275° for 15 minutes, then at 300° until firm to the touch, about one hour.
Chocolate Angel Pie
2 egg whites 1/8 t. cream of tartar 1/4 t. salt 1/2 c. sugar 1/2 t. vanilla 1/2 c. chopped pecans |
Beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks. Fold in nuts and vanilla. Spread in greased 8 or 9 inch pie dish. Build up sides about 1/2 inch. Beak at 300° for 50 to 55 minutes.
Melt 1 bar sweet German Chocolate with 3 T. water and 1 t. vanilla. Add 1 c. cream, whipped. Chill 2 or 3 hours.
Chocolate Cake
2 c. sugar 1 c. shortening 3 egg yolks 2 sq. melted chocolate 2 yeast cakes, dissolved in 1/2 c. warm water | 1 rounding t. soda, dissolved in 1 T. water 1 T. cornstarch for each c. flour 1 c. milk 3 egg whites, beaten |
Combine sugar, shortening and egg yolks. Then add chocolate and yeast mixture. Sift dry ingredients 4 times. Add milk and fold in egg whites. Bake in 350° oven for 45 minutes. Makes large cake.
Chocolate Sauce over Angel Food Cake
2 eggs 1 c. powdered sugar 1 t. vanilla 2 bars German chocolate | 3 T. water 1 pt. cream 1 angel food cake, broken in bite-sized pieces |
Beat eggs and add powdered sugar and vanilla and heat. Melt chocolate in boiling water, add to mix and beat well. Heat cream and add to chocolate mixture. In pan, layer cake then chocolate mixture. Repeat once. Let stand in refrigerator overnight.
Cream Pie Filling II
2 eggs 2 rounded T. cornstarch 1/4 c. water 1/2 t. vanilla 1/4 t. salt | 2/3 c. sugar 2 c. milk, heat, scald and add quickly 2 T. butter |
Add water to eggs and cornstarch. Add vanilla and salt. Turn heat off. Do not stir.
Date Loaf Cake
2 c. flour 1 t. soda 1/2 t. salt 2 eggs 1 lb. dates, stoned & chopped | 1 c. nuts 1 c. brown sugar 1/2 c. boiling water 1 t. vanilla |
Sift flour and salt together. Cream shortening and sugar. Add eggs and beat well. Add vanilla. Fold in flour gradually with boiling water in which soda has been dissolved. Beat until smooth & fold in dates and nuts. Bake in slow oven (300°) 45 minutes or longer. Cool in pans.
Dessert-Filled Angel Food Cake
Filling:
2 T. gelatin, softened in 1/2 c. cold water 1 c. sugar 3 egg yolks 2 c. milk | Pinch salt 1 c. crushed pineapple 2 c. cream, whipped 3 egg whites, stiffly beaten 1/2 c. nuts, chopped |
Beat egg yolks. Add milk, sugar and salt. Cook until mixture coats spoon. Add gelatin and stir until dissolved. Cool and add pineapple, cream and nuts. Chill until set.
Fresh Strawberry or Raspberry Pie
1 small pkg. strawberry or raspberry Jello 1 c. sugar 1/4 t. salt 1 heaping T. cornstarch | juice of 1/2 lemon 2-1/2 c. water 2 berry cups of whole berries |
Mix Jello, sugar, salt and cornstarch. Then add water and lemon juice. Bring to a full rolling boil. Cool until partially set. Add berries. Cool and pour into baked pie shell.
Gingerbread Cake
2 eggs 3/4 c. brown sugar 3/4 c. molasses 3/4 c. melted shortening 2-1/2 c. flour 2 t. soda | 2 t. ginger 1/2 t. baking powder 1-1/2 t. cinnamon 1/2 t. cloves 1/2 t. nutmeg 1 c. boiling water, add soda |
Bake 30 to 40 minutes at 350°.
Lemon Pie
3 T. cornstarch 1 c. sugar 1-1/4 c. boiling water Juice of one lemon, grated rind 1/2 T. butter 2 eggs, beaten |
Heat sugar, cornstarch and water to boiling. Add lemon juice, rind and butter. Boil 5 minutes then add eggs.
Miami Beach Birthday Cake
Topping:
1/3 c. butter, melted & cooled 1/2 c. graham cracker crumbs | 1/2 c. pecans, chopped 2/3 c. chocolate chips, not melted |
Cake:
2 c. sifted flour 1 t. soda 1 t. salt 1/2 c. butter 1-1/2 c. sugar | 2 eggs 1/3 c. chocolate chips, melted 1-1/2 c. buttermilk |
Frosting:
1 c. milk 3 T. flour pinch salt 1/2 c. butter | 1/2 c. margarine 1 c. sugar 1 t. vanilla |
Combine ingredients for topping and set aside. Combine ingredients for cake. Turn into 2 (9") cake pans, well greased and floured. Bake at 375° for 30 or 45 minutes. Sprinkle topping on both layers. Make frosting by cooking milk, flour and salt until thick. Cream butter, margarine, sugar and vanilla. Blend. Frost cake.
Mince Meat (Grandmother Eliason's)
2 lbs. boiled lean meat (chopped) 2/3 lb. beef suet 5 lbs. apples 2 lbs. raisins 1 lb. currants 3/4 lb. citron peel | 2 T. cinnamon 1 T. cloves 1/2 T. allspice 1/2 T. nutmeg 1/2 T. salt 2 lbs. brown sugar 1-1/2 qt. cider |
Cook gently.
New Cream Pie
1 can Eagle Brand milk juice of 2 lemons 3/4 c. pecans, broken | 1 pkg. frozen strawberries, well drained 1 c. cream, whipped |
Fold together.
Picnic Cake
1 heaping c. dates 1-1/2 c. boiling water 1 t. soda 1 c. sugar 3/4 c. shortening 2 eggs | 2 c. flour (or 1-1/2 c. & 2 T.) 1 t. cinnamon 1/2 t. salt 1 t. vanilla 1/2 t. baking powder |
Topping:
1/2 c. brown sugar 1/2 c. nuts, coarsely chopped | 1/2 small 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 flour, salt, cinnamon, vanilla and baking powder. Pour into a greased and floured dripper cake pan. Sprinkle with topping ingredients. Bake at 350° for 40 minutes.
Pie Crust
3 c. flour 1-3/4 c. Crisco or 1-1/2 c. lard 1-1/2 t. salt | 1 egg, beaten 1 T. vinegar 1/3 c. ice water |
Pineapple Ice Box Cake
1/4 lb. butter 1-1/2 c. powdered sugar 3 eggs | 1 c. crushed pineapple 1 c. whipping cream 8 oz. vanilla wafers |
Cream sugar and butter. Add eggs and beat until light. Crush crackers and put in pan -- a layer of crumbs, layer of cream mixture, layer of pineapple, layer of whipped cream, and layer of crumbs. Put in ice box overnight. Cut in squares.
Pumpkin Cake
1/2 c. shortening 1-1/2 c. sugar 2 eggs 1 c. pumpkin 3/4 c. milk 1/2 t. soda | 2 c. flour, sifted 3 t. baking powder 1/2 t. cinnamon 1/2 t. nutmeg 1/2 t. ginger |
Bake 25 minutes at 350°. Frost with caramel icing.
Pumpkin Chiffon Pie
3 egg yolks, beaten 3/4 c. brown sugar 1-1/2 c. cooked pumpkin 1 c. Sego milk 1/2 t. salt 1 t. cinnamon | 1/2 t. nutmeg 1 t. vanilla 1 env. Knox gelatin 3 egg whites 1/4 c. sugar |
Cook in double boiler until thick. Soak one envelope Knox gelatin in cold water; stir into hot mixture. Chill until partly set. Beat egg whites and sugar. Fold into gelatin.
Pumpkin Pie
1 t. gelatin 1/2 c. cold water 3 egg yolks 1 c. sugar 1/2 t. cinnamon 1/2 t. salt 1/2 t. ginger | 1/2 t. nutmeg 1-1/4 c. pumpkin 1/2 c. canned milk 1 c. milk 3 egg whites 1/2 c. whipped cream |
Mix all but last two ingredients, using only half the sugar. Beat egg whites and the other half of the sugar and fold into mixture. Top with whipped cream.
Raspberry Pie
1 (10 oz.) pkg. frozen berries 1 pkg. raspberry Jello 1/4 c. sugar 1 T. lemon juice water | 1 c. cream 1 (3 oz. ) cream cheese 1 t. vanilla 1/3 c. powdered sugar pinch of salt |
Dissolve Jello and sugar in water and lemon juice. Add berries and stir until berries part. Chill until jiggly. Beat together other ingredients. In cooked pie shell spread layer of cheese top with layer of berry mixture. Chill until firm and repeat.
Sour Cream Cake
1-1/2 c. flour 1/2 t. baking powder 1 c. sour cream 2 eggs, well beaten | 1/2 t. baking soda 1/2 t. salt 1 c. minus 2 T. sugar 1 t. vanilla |
Sift flour once measure and add soda, baking powder, salt and sift together three times. Beat cream until frothy. Make 2 layers.
Squash Pie (Mother's)
1 qt. pumpkin 4 eggs 2 c. milk 1 c. cream or canned milk 1-1/2 c. sugar or more | 2 t. vanilla Salt 1 t. cinnamon 1/2 t. nutmeg 1/4 t. ginger |
Bake at 425° for 15 minutes then turn down to 350° until set.
Strawberry Tarts
2-1/2 sq. butter 1 (8 oz) pkg. cream cheese 3 c. flour scant t. mace 1 c. hot water | Strawberry Danish Dessert 1 pkg. frozen strawberries Tart shells Cream |
Mix butter and cream cheese. Add flour and mace. Roll into small balls and press in tart tins. Bake and fill with mixture using hot water in Strawberry Danish Dessert. Add strawberries. Cool and fill tart shells. Top with cream.
Streusel Spice Cake
1 pkg. yellow cake mix 3/4 c. milk or water 1/2 c. butter, melted 4 eggs 1/2 c. flaked coconut | 1/2 c. nuts, chopped 1 envelope pre-melted chocolate or 1 oz. square unsweetened chocolate, melted |
Filling:
1/2 c. coconut 1/2 c. nuts 1/2 c. brown sugar | 2 T. flour 1 t. cinnamon |
Glaze:
1 c. powdered sugar 1 T. butter | 3 T. milk |
Grease and flour a 10" tube or Bundt pan. Blend first four ingredients in a large bowl until moistened. Beat as directed on package. Stir in coconut and nuts. Marble chocolate throughout batter. Pour half of batter, about 2 cups, into pan. Combine all the filling ingredients in small bowl. Sprinkle 3/4 over batter in pan. Cover with remaining batter. Sprinkle with remaining filling. Bake at 350° for 45 to 55 minutes. Cool upright in pan for 3 minutes. Remove from pan and cool. Glaze cake.
Zucchini Pie
1 c. white sugar 1/4 c. brown sugar 1 t. cinnamon 1/4 t. nutmeg pinch salt | 1/4 t. allspice 1-1/2 t. cream of tartar 2 T. flour 3 or 4 zucchini (4 full cups for 9" pie) |
Peel, de-seed and slice zucchini. Cover with water and boil 2 minutes. Drain and set aside to cool. Mix all dry ingredients together and stir gently. Put in shell and bake. Cover with top crust and bake at 400° for 15 min and then at 350° for 20 min. Dot with butter.
Zelda Morgan is Barbara's mother-in-law
