Easy Povatica ( Nut Bread)

Easy Povatica ( Nut Bread)
Mrs. Vincent C. Solomon

3 loaves frozen bread, unbaked
1/2 stick butter, melted
1 egg, slightly beaten
2 cups English Walnuts, finely chopped
1/2 cup sugar

follow directions for thawing and rising bread. When dough is ready, knead 2 loaves together. Then spread out on a floured cloth and pat thinly , about 1/4-inch, oblong shape, about 15 x 8-inches. Spread warm butter on dough freely. Over butter, spread egg, ( reserve a small amount) Combine nutmeats and sugar and sprinkle on top of egg. Roll lengthwise like a jellyroll . place in well greased loaf pan and top lightly with reserved beaten egg. Let stand 5 minutes, then bake 1 hour at 275 degrees.

Gelatin Breakfast Bread

Gelatin Breakfast bread
Mrs. Myra Willms

2 1/2 cup flour
1 teaspoon salt
3/4 cup sugar
1 Tablespoon baking powder
1 egg
3/4 cup milk
1/2 box gelatin ( any flavor)
1/4 cup raisins
1/4 cup nutmeats
1/2 teaspoon cinnamon
1/2 cup brown sugar

Mix all ingredients, except cinnamon and brown sugar. Beat well. Pour into small greased loaf pan. Sprinkle top evenly with brown sugar and cinnamon mixture. Bake 30 to 45 minutes at 375 degrees.

Peanut butter Bread

Peanut Butter Bread
Mrs. Edwin D. Shutt

1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup peanut butter
1 egg, well beaten
1 cup butter milk

Sift flour with soda and salt. blend sugar into peanut butter . Stir in egg and beat until smooth. Add flour mixture and buttermilk, alternately, beating until smooth after each addition. Bake in greased loaf pan 1 hour at 350 degrees.

Quickie Cinnamon Rolls

I love cinnamon rolls anytime.

Quickie Cinnamon Rolls
Mrs. Vincent C. Solomon

1/4 cup warm water
1 package active dry yeast
1/3 cup lukewarm milk
2 Tablespoons sugar
1 teaspoon salt
2 Tablespoon shortening
1 egg
2 to 2 1/4 cup all-purpose flour, sifted

Soak yeast in warm water 5 minutes ( if cake yeast is used, 1 cake should soaked in lukewarm water). Pour milk over sugar and salt in bowl. Stir to dissolve. Beat in shortening, egg, 1 cup flour and softened yeast. Cover with wax paper. Let rise in warm place (80 to 85 degrees) 15 minutes. Stir in remaining flour to make a soft dough. Turn out onto lightly floured board. Knead lightly. Roll into 8 x 15 -inch rectangle. Spread with soft butter and sprinkle with cinnamon and sugar. Roll dough lengthwise like a jelly roll. Cut into 152 equal pieces. Place in greased muffin tins. Cover with greased waxed paper. Let rise in warm place 20 minutes. Bake 15 to 18 minutes at 425 degrees. Ice while still warm with confectioners sugar icing. Makes 1 dozen.

Refrigerator Rolls

I think this week will be all about breads and rolls. they sometimes can get overlooked on here it seems.
I am trying to finish out the 1967 booklet.

Refrigerator Rolls
Mrs. Bernice Collins


2 cups water, boiling
1/2 cup sugar
1 teaspoon sugar
1 Tablespoon salt
2 eggs, beaten
2 Tablespoons shortening
2 cakes compressed yeast or 2 packages dry yeast
1/4 cup lukewarm water
8 cups flour, sifted before measuring

Mix boiling water, 1/2 cup sugar and shortening together and cool to lukewarm. Soften yeast cakes in lukewarm water. Add 1 teaspoon sugar and stir into first mixture. Add beaten eggs and stir in 4 cups flour. Beat thoroughly. Stir in rest of flour and mix thoroughly. Do not knead. Cover and store in refrigerator until needed. Make into rolls and let rise 3 hours. Bake 15 to 20 minutes at 425 degrees.

Fruit Lace

Here is the bread recipe for today....sorry no salad from 1967 anymore, yesterday was the last recipe from that year.
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Fruit Lace
Mrs. E. A. O`Donovan

1/2 cup luke warm milk
1 Tablespoon salt
2 eggs
5 cups flour
1/2 cup sugar
1/2 cup butter, soft
1/2 cup lukewarm water
1 teaspoon sugar
1 package yeast

Scaled milk and cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Sift flour and salt. Beat in eggs and add milk, sugar and yeast. Add butter and flour. Knead. Place dough in greased bowl. Brush surface with melted butter. Cover and place in warm place to rise until double in bulk.

Filling

2 cups apple, finely chopped
1 cup brown sugar
1 cup raisins, chopped
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon minute Tapioca

Mix ingredients over low heat. Bring to a boil and cook slowly until thickened. Cool.
Divide dough in half. Roll in rectangle about 1/2-inch thick and 8 inches wide. Place filling down center of dough 3 inches wide. At each side of filling, make cuts 2 inches apart and 2 inches long. Take a strip on each side and cross them at center of filling. Pull strips down, keeping ends inside. Continue to lace opposite strips, tucking ends underneath. Cover with damp cloth and let rise until double in bulk. Bake at 350 degrees until golden brown. Frost with thin butter icing and decorate with cherries and walnuts

Mandarin Salad

I like Mandarin oranges when they are really sweet. This is the last salad recipe from the 1967 Kansas City Kansan Silver Spoon Cookbook .

Mandarin Salad
Mrs. Howard H. Miller

1 package orange gelatin
1 cup boiling water
1 6-oz can orange juice concentrate
1 11-oz can mandarin oranges, drained
can cold water
2 Tablespoon lemon juice
1 9-oz can crushed pineapple, undrained

Dissolve gelatin in boiling water. Add orange concentrate, water, lemon juice and pineapple. Let stand until mixture thickens. Add oranges and chill until firm. Before serving top with whipped cream. Serves 6.

Pineapple Salad

This would be great for dessert.

Pineapple salad
Mrs. Howard H. Miller

1 large can pineapple chunks, drained
1/2 package miniature marshmallows
2 beaten eggs
2 Tablespoon cornstarch
5 Tablespoon sugar
1 Tablespoon butter
1 pint whipping cream
Black walnuts

Moisten cornstarch with pineapple juice. Add sugar, eggs and butter. Cook until thicken and cornstarch is thoroughly cooked. Cool and add pineapple, marshmallows and whipped cream. Sprinkle with nutmeats.

Toasted Carrots

You would think carrots and corn flakes, hey yummy.


Toasted Carrots
Mrs. Lloyd L. McCullough

carrots
1 teaspoon sugar
butter
cornflakes

Scrape and wash carrots. If large slice lengthwise. Boil until tender in water containing sugar. Just before cooking is completed, add salt. Drain, add butter and seasoning. Roll in cornflakes and bake until brown at 350 degrees.

Carrot Croquettes

This week I think maybe just salads
, About Thursday will finish out the 1967 book.

Carrot Croquettes
Mrs. O. L. Anderson

1 1/2 cups carrots, cooked and diced and mashed
1/4 cup onion, diced
1/4 teaspoon salt
1 egg
1/2 cup milk
cracker crumbs
bread crumbs

Beat egg and add milk. Mix with 1/2 the mixture with carrots, onion and salt. Add enough cracker crumbs to make mixture easy to work into small croquettes. Dip croquettes other 1/2 egg mixture. Deep fry until brown, 2 or 3 minutes. If crustier croquette is desired, dip in crumbs first, then egg and milk mixture , then crumbs again.

New Orleans Bran Muffins

This recipe is from 1968.

New Orleans Bran Muffins
Mrs. Sylia Williams

1 cup all bran
1/2 cup milk
1 cup molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely chopped , pitted dates
1 cup flour, sifted
 2 1/2 teaspoons baking powder
1/2 teaspoon salt

Combine ingredients and bake in muffin pans at 400 degrees.

Short Bread , Bake Ahead

With Strawberry season upon us, Here is a recipe to enjoy with them.

Short Bread, Bake Ahead
Mrs. Harry Zacharias

4 cups flour
1 1/2 cups sugar
3 Tablespoons baking powder
1 cup vegetable shortening
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups cold milk

Mix dry ingredients. Blend in shortening until size of peas. Stir in milk. Let stand 5 minutes. Turn out on lightly floured board. Blend and work dough quickly for a few seconds. Roll to 1/4 to 1/2-inch thick, depending on whether to be used for cobbler or shortcake. Place on lightly oiled cookie sheet . Brush tops of cakes with melted butter and sprinkle with a mixture of sugar and cinnamon. Bake 10 to 18 minutes at 425 degrees . May be frozen.

Easter Salad

I know Easter is not here but here a salad that could be made any time.

Easter Salad
Mrs. H. Neal Hamilton

1/2 pound marshmallows
1 ( No. 2) can crushed pineapple
1 cup pecans
1/2 pint whipping cream, whipped
 1 banana, mashed
2 Tablespoon sugar
2 Tablespoons salad dressing
1 ( 8 oz ) package cream cheese

Mix cream cheese and salad dressing together thoroughly. Add pineapple, banana and marshmallows. Add sugar to whipped cream and fold into mixture with pecans.

Greek Eggplant

I can take or leave Egg plant.

Greek Eggplant
Mrs. Lloyd L. McCullough

1 large firm eggplant
1 Tablespoon bread crumbs
1 Tablespoon butter
1 small onion
1 small tomato
salt and pepper
1 teaspoon sugar

Split eggplant in half lengthwise. Hollow out shell leaving firm wall. Chop pulp very fine. Add crumbs, butter, chopped onion and tomato. Stuff shells with mixture. Dot surface with butter and bake until tender. Do not allow halves to collapse.

Almond beef Hawaiian

This recipe is from 1968.

Almond beef Hawaiian
Mrs. Mary Helmstrom

1/2 teaspoon ginger
1 teaspoon sugar
2 Tablespoon cornstarch
1/4 cup soy sauce
1/2 cup water
2 Tablespoons oil
1 clove garlic
1/4-inch strips sirloin
1 Tablespoon oil
1 cup celery, cut diagonally
1 oiion, sliced
1/2 cup green pepper, chopped
6 cherry tomatos, cut ( canned tomatoes can be used)
1/2 cup blanched sliced almonds
cooked rice
1/4 cup slivered almonds

Combine ginger, sugar, cornstarch, soy sauce and water. Heat 2 Tablespoon oil in skillet. Brown garlic and sirloin strips. Remove from pan and dice garlic. Heat for 1 minute, 1 Tablespoons oil, celery and onion./ Add soy sauce mixture and beef, green peppers, tomatoes and sliced almonds.. Cook 1 hour in oven at 300 degrees. Serve over rice. Garnish with slivered almonds.

Broccoli Supreme

I love Broccoli.

Broccoli Supreme
Mrs. O. L. Anderson

1 cup rice, cooked
1 package frozen chopped Broccoli, cooked
1/2 cup onion, chopped
1 cup celery, chopped
1 can cream of mushrooms soup, undiluted
1 cup cheddar cheese, grated or finely diced
1 teaspoon Worcestershire sauce
1 cup mushroom pieces, drained

Mix all ingredients lightly. Bake in buttered 9 x 12-inch casserole 1/2 hour at 350 degrees.

This was put in the salad category , but it could be a great main dish.

Cheese Cake

Who doesn`t like Cheese cake, this recipe is from 1968.

Cheese Cake
Mrs. Mary F. Martin

Crust

1 1/2 cups graham cracker crums
1/2 stick butter
 2 Tablespoon sugar

Mixed together and line a 9-inch pie pan

Filling

3
 packages cream cheese
2 eggs
1/2 teaspoon vanilla
1/2 cup sugar
1 small can pineapple, drained

Beat eggs, add sugar , vanilla and cheese and beat until smooth. Add pineapple. Pour into crust and bake 20 minutes at 375 degrees. cool.

Topping

1 cup sour cream
3 Tablespoon sugar
1/2 teaspoon vanilla

Beat sour cream, sugar and vanilla. Spread over pie and bake 8 minutes at 400 degrees. Chill.

"Challenge" Lemon Pie

I love lemon pie...it is my favorite of all time besides apple.

:Challenge"  Lemon Pie

3 egg yolks
juice of 1 lemon
rind of 2 lemons
3 Tablespoons hot water
1/2 cup sugar
large pinch of salt
3 egg whites
1/2 cup sugar
1 baked pie shell

Beat egg yolks very lightly. To this add lemon juice, lemon rind, hot water, 1/2 cup sugar and salt. cook in double boiler until thick. Beat egg whites stiffly. Add 1/2 cup sugar. Fold in cooked mixture. Fill pie shell, place in oven and brown.

Chcolate Oatmeal Candy

Basically No-bake cookies...yummy. From 1968.

Chocolate Oatmeal Candy
Mrs. Jerry W. Franklin

2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick margarine or butter
3 cups quick cooking oatmeal
1 teaspoon vanilla

Mix sugar, cocoa, milk and margarine in a saucepan. Bring mixture to a full boil. Boil 1 minutes. Remove from heat, add oatmeal and vanilla, blend well and beat until mixture thickens. Drop by teaspoonful onto waxed paper. Makes 2 pounds.

Maple nut Pie

Since it is almost the end of the 1967 Kansas City Kansan Silver Spoon Cookbook putting recipes on the blog, I thought I might put an extra recipe from the next book that I have from Kansas City Kansan Silver Spoon Cookbook of 1968. On to the Recipes:

Maple Nut Pie

1 baked 9-inch Pastry shell
1 cup sweetened condensed milk
2/3 cup pure maple syrup ( no Substitutes)
1/4 teaspoon salt
1 cup pecans, coarsely chopped and toasted
1/2 pint whipping cream, whipped
2 Tablespoons sugar

Combine milk, sugar and syrup. Bring to a boil over low heat. Simmer 2 to 4 minutes or just until thickened. Fold in toasted pecans. Pour into crust. Cool. Add sugar to whipped cream and cover pie. Top of pie may be covered with toasted angel flake coconut.

Happy mother`s Day

My girls fixed me breakfast in bed , minus the coffee...I know it was just cereal, but it was very nice.
Right at this moment they are fixing me a lunch.



HAPPY MOTHER~S DAY

Corn Bread Rolls

I just love corn bread, I didn`t used to.

corn Bread Rolls
Mrs. H. L. Spencer

1 1/2 cups flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk ( scant)
1 pound bulk sausage

Sift dry ingredients. cut in shortening until crumbly, add milk and mix lightly, only until mixture is dampened. Turn on lightly floured board and knead gently for a few seconds. Roll out 1-inch thick. Spread browned and crumbled sausage over dough. Roll up like jelly rolls. Cut in 1-inch thick rounds. Place on greased baking sheet and bake for 10 to 15 minutes at 450 degrees.

Cauliflower Salad

Who doesn`t like Cauliflower...hey , your eating a flower.

Cauliflower Salad
Mrs. George Ponick

1 medium head cauliflower
1/2 green pepper, finely chopped
1/2 small onion, finely chopped
1/2 cup celery, finely diced
1  2-oz jar stuffed green olives, sliced
1 teaspoon sugar
 salt and pepper to taste
1/3 cup salad dressing
1/4 cup French dressing

Shave or finely slice flowerets from cauliflower. Mix with all other ingredients. Chill. Serves 8.

Creole Pecan Pralines

Here is another candy recipe for the week.

Creole Pecan Pralines

2 1/2 cups sugar
1 small can evaporated milk ( 2/3 cup)
4 Tablespoon Margarine
2 1/2 cups pecans, shelled

Cook sugar, evaporated milk together slowly in heavy skillet to soft ball stage ( 240 degrees). Remove from fire and cool slightly. Add butter and vanilla and beat for a few minutes only. Add pecans. Before candy hardens, drop by spoonful onto waxed paper.

Old-Fashioned Potato Candy

I love candy of any kind almost.

Old-Fashioned Potato candy

1 small potato, boiled
1 Tablespoon butter
1/2 teaspoon vanilla
1 box confectioners sugar
peanut butter
chopped nutmeats or colored sugar

Mash potato, butter and vanilla together. Gradually add enough confectioners sugar to make a rather stiff fondant. Roll flat, between 2 sheets of waxed paper, about 1/4-inch thick. Spread with crunchy peanut butter. Roll like jelly roll to 1 -1 1/2-inch pieces. Colored sugar may be made by dropping a few drops of food coloring into sugar and mixing well.
Other fillings such as chopped dates, candied fruits, may be used instead of peanut butter. Roll may be cut into several parts and each rolled in different sugars or nuts.

Refrigerator Bran Muffins

Muffins...Who doesn`t like muffins?

Refrigerator Bran Muffins
Mrs. Fred Werbe

2 cups 100 per cent bran cereal
2 cups water, boiling
1 cup shortening
3 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons soda
1 teaspoon salt
4 cups all bran cereal

Pour boiling water over 100 per cent bran. Combine with shortening and sugar. Beat 4 eggs and add buttermilk. Add to bran mixture. Sift flour, soda and salt and add at once with all bran cereal. Fold only until moisten. Bake 15 to 18 minutes at 400 degrees. This will keep 8 to 10 weeks under refrigeration.

Garden Salad for Dieters

Since my garden is starting to take off a little, if it would keep getting so cool at night , I think I could put out some tomatoes.

Garden Salad for Dieters
Mrs. Leila M. Callaway

8 cups cabbage, shredded
'2 carrots, shredded
1 green pepper, cut into thin strips
1/2 cup onion, chopped
1 envelope unflavored gelatin
3\/4 cup cold water
1 1/2 Tablespoon liquid sweetener
1 1/2 Tablespoon celery seed
1 1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup salad oil
2/3 cup vinegar

Mix cabbage, carrots, green peppers and onion. Sprinkle with 1/2 cup cold water and chill. Soften in 1/4 cold water. Mix vinegar, celery seed, salt , pepper in saucepan and bring to a boil. Add soften gelatin and liquid sweetener. Cool until slightly thicken. Beat well. Gradually beat in salad oil. Drain vegetables. Pour dressing over top and mix lightly until all vegetables are coated. May be made ahead and refrigerated.