Brunch Broil

Lazy morning treat. Spread toasted and buttered split English Muffins generously with canned deviled ham. Top with drained pineapple slices and run under broiler until pineapple is lightly browned. Serve with a dallop of sour cream

Hot Crab meat Deluxe

I have not tried this recipe, but is sounds so good.

Hot Crab Meat Deluxe
Dorothy Bettenbrock

1 8-oz package cream cheese
1 6-12-oz can crab meat
2 Tablespoons onion, finely chopped
1 Tablespoon milk
1/2 teaspoon horseradish, cramy
1/4 teaspoon salt
dash pepper
1/3 cup almonds

Combine all ingredients, except almonds and mix until well blended. Spoon mixture into baking dish and bake 15 minutes at 375 degrees.



* I suppose to sprinkle the almonds after baking when ready to serve.

Pickle puffs

I have not tried this recipe, but I am sure it is good. We are now in the appetizers and soup section of the Kansan`s Silver Spoon cookbook of 1967.

Pickle Puffs
Mrs. E. D. Kuntz

1/4 cup butter
1 cup sharp cheddar cheese, grated
1/2 cup pastry flour
1/4 teaspoon salt
1/2 teaspoon paprika
24 small pieces of various pickles ( stuffed olives, sweet pickles, onions, dills)

Blend cheese with butter. Add flour, salt and paprika, mix well. Place dough on waxed paper and form into a 6-inch roll. Dry pickles on absorbant paper. Slice roll into 1/4-inch slices to make 24. Wrap a slice of dough around each pickle, covering it completely. Arrange on ungreased baking sheet and keep refrigerated until ready to use. Bake 10 to 12 minutes at 400 degrees. Serve hot. May be frozen.


* word of advice seen in a cartoon in this paper of recipes; The way to a man`s heart isn`t thru the cash registar of a swank restaurant

quick fact about rhubarb

Rhubarb is actually an herb, but is considered a member of the vegetable family and is as a fruit.

This was posted in the Kansan`s Silver Spoon Cookbook of 1967

Orange Puffs

This recipe is the last of convinence food section from 1967. So the next recipe will be from another section of the Kansan`s Silver Spoon Cookbook of 1967.
This paper was torn at this recipe, but I will put down what I have.


Orange Puffs
Mrs. R. L. Shelton

2 Tablespoon butter
1/3 cup orange juice
1/2 cup sugar
2 teaspoons orange rind, grated
1 can biscuits

Melt margarine and combine with orange juice, sugar and orange rind to make a sauce. Put 1 Tablespoon of sauce in each of 10 deep muffin cups. Push finger thru each biscuit to make a hole. Place one biscuit in each cup. Bake ? minutes at 450 degrees. I would say bake until it looks done , probably about 10- 15 minutes.

Quick Cherry Cobbler

I know this recipe is a repeat from 1967, but it is in the Convinience foods section. It is good. So here it goes again.....

Quick Cherry Cobbler
Mrs. Bernice Collins

1 1-pound 6-oz can cherry pie filling
1 1-pound 3-oz package white cake mix
1/2 cup butter or margarine, cut into thin slices

Pour cherry pie filling into 9 x 9-inch baking pan and spread evenly. Sprinkle dry cake mix evenly over filling. Cover dry cake mix with butter slices. Bake 1 hour at 350 degrees. Serve with ice cream.

Creole Spaghetti

I did not try this, I really don`t care for canned spaghetti. I sure it is good.

Creole Spaghetti
Mrs. George Ponick

3/4 cup canned mushrooms, drained
1/2 cup green pepper, chopped
2 Tablespoons onion, finely chopped
2 Tablespoon butter
1 15-oz can spaghetti in tomato sauce with cheese

Combine ingredients and heat.

Hello Dollies

This is so good and rich.

Hello Dollies
Mrs. Cahrles P. Becker 111

1 cup graham cracker crumbs
1/2 stick margarine
1 can angel flake coconut
1 large ( 12-oz ) package chocolate chips
1 cup pecans
1 can sweetened condensed milk

Melt margarine in 9 x 12-inch pan in oven. Sprinkle with crumbs. Add chocolate chips, then coconut, then pecans in layers. Cover with sweetened condensed milk. Bake 25 to 30 minutes at 350 degrees. Do not over bake

Hot Beef and Vegetable pie

I have not tried recipe. It comes from 1967.

Hot Beef and vegetable Pie
Mrs. Joe Glanville,Jr.

1/4 cup cooking oil
1 package dried beef
2 rounded Tablespoons flour
3 cups milk
1 package frozen carrots and peas
1 can biscuits ( 10 per can)---( I think they are talking about whomp`em biscuits)

Tear dried beef into small pieces and brown lightly in cooking oil. Use large iron skillet. Add flour and m,ilk to make a gravy. Stir constantly over medium heat. Add frozen peas and carrots and cook for 5 minutes. Remove from heat and top gravy with canned biscuits. Bake 8 to 10 minutes at 475 degrees. Serve immediately. Serves 4.

Orange Pecan Dressing

Yes, I know it is somewhat a little early for this recipe ,but Thanksgiving and Christmas is around the corner. It is time to start finding and trying out some new recipes for those times.
This recipe comes from 1967. It is goood.


Orange Pecan Dressing
Mrs. Henry Workman

2- 8-oz packges of prepared stuffing mix
butter
1 cup celery with leaves, chopped
1/2 cup onion, chopped
frozen orange juice, prepared
water
1 cup pecans, coarsely chopped
1/4 cup parsley, chopped

Heat butter as called for on stuffing package. Add celery and onion. Cook until tender, but not brown. Using 1/2 water and 1/2 orange juice, add enough liquid to obtain desired moistness. Bring to a boil. Add stuffing mix ,pecans and parsley. Toss lightly to mix well. cover and cook over low heat 15 to 20 minutes.



Ok, I did not measure my parsley, as I used dry.

my chili recipe

This is my very own chili recipe, usually how I make my chili, unless I am trying out a new recipe. This is a crockpot recipe.

Chili

2 can of red kidney beans or 2 cans of chili beans
1 onion, chopped
2 cans of diced tomatoes ( don`t matter what kind, it could be chili ready tomatoes)
1-3 pounds of ground beef, browned and drained
chili seasoning packet ( don`t matter what brand)

Combine all ingredients in crockpot and cook a full 8 hours and then it is yuuuuummmmmm gooooooood. This chili is usually thick.


Note: sometimes I used the summer`s tomatoes that I had put in the freezer after I had peeled and chopped them up.

Asparagus in blankets

Ok I did not try this, I don`t really care for asparagus.

Asparagus in Blankets
Mrs. Henry Workman

1 package frozen asparagus spears
2 cups biscuit mix
2 Tablespoon butter
1 2 1/2-oz jar of dried beef
1 can cheese soup

Cook asparagus in boiling salted water. Prepare biscuit mix according to directions on package for rolled biscuits. Divide in half. Roll in 2 12-inch circles.Brush with melted butter. Cut each circle into 6 wedges. Divide asparagus and dried beef into 12 portions and place crosswise on wide end of biscuit wedges. Roll dough starting at wide end to form crescent. Place on greased baking sheet. Bake 10 minutes at 350 degrees. Serve with cheese sauce made by slowly heating undiluted cheese soup.

Quick Fruit Cobbler

Ok I know this recipe is probably a repeat ,but it is again posted in the convinence foods section on 1967 Kansan`s Silver Spoon Cookbook.
So here it goes again.

Quick Fruit Cobbler
Mrs. Ralph Bogard

1 No. 3 1/2 can fruit pie filling
1/2 box white or yellow cake mix
1 stick margarine

Pour pie filling into deep pie plate. Sprinkle cake mix over fruit and top with thin slices of margarine. Bake at 350 degrees until top is golden brown.

hamburger upside down bake

This recipe is good.

Hamburger Upside down Bake
Mrs. Charlie Mallinson

1 1/2 pounds ground beef
2 Tablespoons instant minced onion
1/2 teaspoon chili powder
1 teaspoon salt
1/2 cup tomato paste
1 15-oz can corn and pimiento ( I couldn`t find this ,so i got can of corn and got some pimientos)
1 package cornbread mix
1 8-oz can tomat osauce

Brown meat and onion in oven proof skillet. Add chili powder, salt and tomato paste. Push meat mixture around edge of skillet. Add corn in center. Prepare cornbread according to package directions., But do not bake. Pour cornbread mixture over meat and corn ,spreading evenly. Bake 25 minutes at 375 degrees. Let stand 5 minutes, then turn out of hot serving plates. Heat tomato sauce and serve over meat and cornbread.

Rocky Road Chiffon Pie

I soooo wanted to try this recipe, but I could not find one of the ingredients.

Rocky Road Chiffon Pie
Mrs. Edia Shelton

1 package chocolate Ciffon pie filling mix ( this is what I couldn`t find)
1 cup milk, scalded
1/4 cup sugar
1 cup miniature marshmallows
1/2 cup chopped pecans
1 baked 8 or 9-inch pie shell

Place mix in deep bowl. Add hot milk, mixing well. Beat at highest mixer speed until filling stands in peaks. Add sugar slowly while beating. Beat 1 minute longer. Fold in marshmallows and pecans. Spoon into pie shell. Chill about 2 hours. Whipped cream may be added if desired.

Lima Beans in wine sauce

I have not tried this recipe as well, I am not crazy about lima beans.

Lima Beans in Wine Sauce
Mrs. Henry E. Sorter

2 packages frozen lima beans
1/2 cup sour cream
3/4 cup dry white wine
1/4 cup pimientos, minced
2 Tablespoon parsley, minced

Cook lima beans 1/2 minutes less then package directions. Drain well. Mix together sour cream, wine and pepper. Add to beans with pimientos. Cook over low heat 5 minutes, but do not let boil. Add seasoning to taste. Sprinkle with parsley and serve. Serves 4 to 6.


Ok , I know the recipe calls for pepper and it is not in the ingredient list, just add enough pepper for seasoning.

Quickie Creole

This recipe calls for shrimp, which is expensive in this area and we are watching our pennies, so I have not try this as of yet. Maybe the economy will get better and I can try it here in my kitchen.

Quickie Creole
Mrs. Mary B. Mann

2 pound shrimp, cleaned
2 cans spaghetti sauce

Cook shrimp in sauce until tender, about 10 minutes. Serve over fluffy rice. Serves 5 to 6.

Baked Beans

It is the season to start fixing these , fall is here and Thanksgiving and Christmas is around the corner. I don`t mean that you can`t have baked beans all year long. But I consider this a comfort food, that is good with Turkey or ham or chicken, mmmmmmgoood.


Baked Beans
Mrs. Wiley Morris

1 16-oz can pork and beans
2 Tablespoon brown sugar
1/2 teaspoon dry mustard
1/4 cup catsup
1/4 teaspoon ginger
2 slices bacon, cut into small pieces

Combine ingredients. Cover and bake 30 minutes. Uncover and bake 15 minutes longer.

Quick Pot Meatloaf

I have tried this recipe as well and it is ok.This recipe comes from 1967. I think I prefer the loaf meatloaf.

Quick Pot Meatloaf
Mrs. Ralph Bogard

1 pound ground beef
1 medium onion, chopped
1 cup tomatoes, stewed or canned
seasoning
3 to 4 bread slices and pieces and heels , may be old

Stew ground beef and onion together, covered until done. Stir occasionally. Add seasoning and tomatoes. Cook until tomatoes are done or until mixture has stewed for a few minutes. Break up bread slices into stew until broth is abosrbed, cooking all the time. Remove from fire and serve. Pot Meatloaf may also be stirred into left-over navy beans instead of tomatoes.

Dump Dessert

This recipe I have made several times over. It is in the 1967 Kansan`s Silver Spoon Cookbook. I have made it with different fruits such as apples. I know this as Dump Cake


Dump Dessert
Mrs. Wiley Morris

1 large can pineapple chunk, undrained
1 can cherry pie mix
1 package yellow or white cake mix
1 stick margarine

Into baking dish dump pineapple, cherry pie mix and cake mix. Dot top with margarine. Bake 1 hour at 350 degrees. Let cool. Serve with scopp of ice cream topped with cherry.

Banana Nut Cake

This recipe is soooo good. It also comes from 1967 Kansan`s Silver Spoon Cookbook.

Banana Nut Cake
Mrs. Bill Smith

1 package white cake mix ( 1 pound 2 1/2-oz size)
2 eggs
1/2 cup water
1 cup bananas, mashed

Combine all ingredients. Beat thoroughly until smooth, about 5 minutes. Turn into greased and floured 9-inch layer pans. Bake 25 to 30 minutes at 350 degrees.

Icicng
1/2 cup butter or margarine
1 Tablespoon vegetable shortening
4 cups confectioners sugar
1/4 cup cream milk
1 cup nutmeats, ground

Cream together butter, shortening and sugar until smooth. Stir in milk. Frost cake. Sprinkle top and sides with nutmeats.

Fudge Ripple Cup Cake

I did not try this as I could not find one ingredient. Did you know their is no dry frosting mix anymore in the stores, at least not here. I sooo wanted to try this one.

Fudge Ripple Cup cakes
Mr. Bill Smith

1 package yellow cake mix ( 1 pound 3-oz size)
1 1/2 cup water
2 eggs
1 package butter cream fudge frosting ( 12 1/4-oz size)
3 Tablespoon butter or margarine
3 Tablespoons lukewarm water

Combine cake mix, water and eggs. Prepare according to package directions. Spoon batter into cupcake liners, filling each liner 1/4 full with batter. Measure cup of dry frosting mix. Sprinkle over batter in each cup. Pour in remaining batter, filling each cup slightly more then 1/2 full. Bake 20 minutes at 350 degrees . Add butter and water to remaining frosting mix. Blend until smooth and creamy. Frost cooled cup cakes. Makes 30 to 36 cup cakes.

Cherry Kuchen

This is very good and from 1967 Kansan`s Silver Spoon Cookbook.

Cherry Kuchen
Mrs. Sondra Rader

1 package dry white cake mix
1/4 pound butter or margarine ( I added 1 1/2 stick)
1 1-pound can cherry pie filling
1 carton ( 1 pint) dairy sour cream
1/4 cup sugar
1 egg, beaten

Crumble dry cake mix and butter together until mixture looks like coarse corn meal. Pat mixture onto greased 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Spread pie filling over cake. Mix sour cream, sugar and beaten egg together and mix well. Spread over cherry filling. Bake 30 minutes at 350 degrees. Serves 12.

Angel Food Refrigerator Dessert

This recipe is good and simple to make.

Angel Food Cake Refrigerator dessert
Mrs. Sondra Rater

1 small angel food cake
2 packages lemon gelatin
1 No. 2 Can crushed pineappe
1 pint whipping cream or 2 packages whipped dessert topping

Drain juice from pineapple and add enogh water to make 3 cups. Bring to a boil and dissolve gelatin in it. Let set until thickened. Whip it and fold in pineappple. Whip cream or topping and fold in gelatin mixture. Break cake into bite-size pieces and place half in mold or 9 x 12-inch pan. Pour half gelatin over cake. Add remaining cake and gelatin in layers. Chill overnight.

Tuna Boat Croquettes

I made these but I did not fancy them up like recipe calls for, they were very good.

Tuna Boat Croquettes
Helen L. Beach

2 cups rice, cooked and cooled
1 can flaked tuna
1 6 1/2-oz can tuna ,flaked
2 teaspoons parsley, minced
1 teaspoon soy sauce
2 Tablespoons fresh lemon juice
1 egg, separated
2 Tablespoon water
1/2 cup dry bread crumbs
oil for frying
lemon wedges

Combine rice, tuna, parsley, soy sauce, lemon juice and egg yolk. Form into a boat-shaped croquette. Add water to egg white and beat slightly. Dip croquettes into mixture. Drain and coat with dry bread crumbs. Let coating dry for a few minutes. Fry in deep oil for 2 1/2 minutes at 375 degrees or until golden brown. Arrange lemon wedges as sails on boats. Use two wedges on each boat.

Dream Dessert

What can I say about this dessert ,but yummy, and easy to fix as well.

Dream Dessert
Bonnie Danley

1 package whipped dessert topping
1 can fruit cocktail

Whip dessert topping as directed on package. Drain juice from cocktail. Mix fruit into creamed mixture. Keep cool until ready to serve.


I added mini marshmallows to this, could add other fruit as well.

Seafood Dinner

Ok this is very good, like a tuna casserole.yummy/ This recipe comes from you guessed it 1967 Kansan`s Silver Spoon cookbook.

Seafood dinner
Mrs. H. L. Spencer

1 box macaroni and cheese
1/2 cup shredded cheese
1/2 cup onion, chopped
1/2 cup pimiento, chopped, (I just used 1 little jar.)
1 small can tuna , salmon or crab meat ( I used Tuna)
1 small can peas ( I used frozen, which I like better)

Cook macaroni and cheese as directed on package. Add remaining ingredients. Bake in casserole 15 to 20 minutes at 350 degrees.

Hacienda Dinner

I did not try this either, I don`t much care for chicken-a-la-king ,especiality the canned verison.
This recipe comes from 1967 Kansan`s Silver Spoon Cookbook

Hacienda Dinner
Mrs. H. L. Spencer

1 10 1/2-oz can chicken-a-la-king
1/3 cup milk
1 cup noodles, cooked
1/4 cup cheese, shredded

Mix chicken ,milk and noodles. Pour into casserole. Top with shredded cheese. Bake 20 minutes at 375 degrees.

Tomato Soup

I did not make this as I did not think I could find the gumbo File powder here, which I do not know what that is.
This recipe comes from 1967 Kansan`s Silver Spoon cookbook.

Tomato soup
Mrs Rose Humphrey

1 can tomato soup
1 teaspoon gumbo file powder
1 cup milk

Combine all ingredients and heat. Do not boil.

No-Bake Fruit Pie

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook.

No-Bake Fruit Pie
Mrs. Rose Humphrey

10 to 12 ginger snaps or other plain cookies ( I used Vanilla Wafers)
1/4 cup margarine, melted
1 box coconut pudding mix
1 can tropical fruit salad
dessert topping or ice cream ( I used Dessert topping)

Blend cookies in blender to make an 8-inch pie crust. Add melted butter or margarine and spread on pie plate. Cook pudding as directed. Add fruit salad to pudiing and pour into crust. Serve with desssert topping or ice cream.


This is very good.

Fried Dinner Rolls or Doughnuts

Ok , We have tried this recipe without having this recipe, except we added canned frosting and put on top.Oh yea, this recipe comes from 1967 and out of the Kansan`s Silver Spoon Cookbook.


Fried Dinner Rolls or Doughnuts
Mrs. Harry Zachariah

1 tube canned biscuits ( better known as whopped biscuits)
1 pan deep fat heated to 350 degrees. ( or use a deeep fat fryer)
1/2 cup sugar
1 teaspoon cinnamon

Fry biscuits for about 2 1/2 minutes on one side. Turn and fry 1 minute on the other side. Drain and serve as hot roll with main coarse.

For doughnut, cut out center. Fry as rolls and dust with mixture of cinnamon and sugar while still warm.

Strawberry Cake

Let`s try this again. I accidentally push the enter button after putting the title of this recipe. This recipe is from the Kansan`s Silver Spoon Cookbook of 1967
It is good , but 2 ladies contributed this recipe, I guess that shows how fast recipes get around.

Strawberry Cake
Mrs. Charles P. Becker lll
Mrs. Donald Garrison

1 package white cake mix
1/2 cup water
4 eggs, beaten
3 Tablespoon flour
1/2 cup salad oil
1 pacakge strawberry gelatin
1/2 cup frozen strawberries, thawed

Combine cake mix with water. Beat in eggs, one at a time. Add flour, salad oil and gelatin. When well blended, fold in strawberries. Pour batter into 3 greased 9-inch cake pans. Bake 25 to 30 minutes at 350 degrees. Do not overcook. Remove from pans and let cool before icing.


Icing

1/4 pound margarine ( 1 stick)
3/4 to 1 pound confectioners sugar
1/2 cup frozen strawberries, thawed
1 teaspoon vanilla

Cream margarine, sugar, strawberries and vanilla. Chill in refrigerator before serving.



Ok I did not frost this cake, it was good anyway.

Spicy Nut Bars

This recipe is from 1967 Silver Spoon Cookbook.It is very good,moist.

Spicy Nut Bars
Mrs. Dorene Booth

1 package honey spice or butter brittle cake mix ( I could not find either one so I used Butter Pecan)
1/4 cup water
2 eggs
1/4 cup margarine, soft
1/4 cup sugar, packed ( Ok I got confused on this one , the only sugar that I know that packs is brown sugar, so that is what I used)
1/4 cup nutmeats ( I omitted this)
1/4 cup raisins or dates, chopped ( I used raisins, I don`t like dates.)
1 package butter icing mix ( This was another I could not find, I didn`t put any icing on)

Combine cake mix, water, eggs and sugar. Mix thoroughly. Blend in nutmeats and raisins. Spread batter on greased and floured 15 x 10 x 1-inch jelly pan. Bake 20 to 25 minutes at 375 degrees. Prepare icing as directed on package. Spread cake with icing while hot. Chocolate cake mix may also be used with this recipe. Use Use either caramel, white or chocolate butter icing mix.


Like I said this cake is good without icing.