Cranberry Kitchen Cookies

I have decided the extra recipe will be cookie recipes since the 1 of October is home made
 cookie day. So here starts the first recipe....

Cranberry Kitchen Cookies
Mrs. Vincent C. Solomon

1/2 cup margarine
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 Tablespoon orange juice
1 egg
3 cups flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup nutmeats, chopped
1 1/2 cups cranberries, chopped

Cream butter and sugars; then add milk, orange juice and egg. Sift flour, baking powder, and baking soda and salt. Combine with butter and sugar mixture and blend well. Stir in nutmeats and cranberries. Place teaspoonfuls on greased cookie sheet or you may bake as bars in 11 x 15 x1-inch pan. Sprinkle with granulated sugar on top of cake and bake 10 to 15 minutes at 375 degrees.

Sausage-Bean Chowder

Here goes another week of recipes...Thinking maybe a week with two recipes a day.....hmmm wonder what other kind of recipe I could post from 1968.


Sausage-Bean Chowder
Mrs. Rex B. Heffley

1 pound bulk pork sausage
2 cans ( 16 oz) kidney beans
2 cans ( 16 oz) tomatoes
1 quart water
1 large onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/4 teaspoon pepper
2 bay leaves
2 cups diced potatoes
1 green pepper

In skillet cook pork sausage until brown. As it browns, break into bite-sized piece. Pour off fat. In a large skillet, combine beans, tomatoes, water, onion, bay leaves, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered  1 hour. add potatoes and green pepper. Cook, covered another 20 minutes until potatoes are tender. Remove bay leaves. Serves 10 to 12.

Chip Chocolate Oatmeal Cookies

I know it should read chocolate chip oatmeal cookies, but that is how the recipe is titled chip chocolate oatmeal cookies.

Chip Chocolate oatmeal cookies
Mrs. Bingo Turner

1 1/2 cup shortening
2 cups brown sugar
1 cup granulated sugar
2 eggs
 1/4 cup water
2 teaspoons vanilla
3 teaspoon black walnut flavoring
2 cup flour
2 teaspoon salt
1 teaspoon baking soda
6 cups quick cooking oatmeal, uncooked

Combine ingredients in order listed. Blend well. Bake 8 to 10 minutes at 350 degrees. Take out before they seem quite done. Makes 8 to 10 dozen cookies.

Add chocolate chips to them before baking of course ...I think the person who submitted this recipe forgot them way back in 1968.

Bran Cereal Muffins

I am not a big fan of Bran, but here is a recipe to use with the bran cereal, I know bran is a good source of fiber.

Bran cereal Muffins
Helen L. Beach

3 cups flour
1 cup bran cereal
3 teaspoon baking powder
1 teaspoon salt
3 Tablespoon sugar
2 eggs, slightly beaten
1/2 cup vegetable shortening
2/3 cup milk

Combine milk and bran. Beat eggs slightly and mix into shortening until fluffy. mix sugar, salt, baking powder and sifted flour. Add dry ingredients to shortening , then add milk and bran. Mix only until ingredients are combined. Fill muffin pans until 2/3 fuller. Bake 20 to 25 minutes at 350 degrees.

Never Fail Peanut clusters

Here is one for the holidays coming up., remember this recipe is from 1968


Never Fail Peanut clusters
Mrs. Lee Good

2 pounds milk chocolate candy
1 pound slated Spanish peanuts
1 lever teaspoon chipped paraffin

Place in top of double boiler all the milk chocolate and paraffin. Let melt, stirring constantly. When melted, add peanuts, mixing well. Remove from heat and drop by teaspoon full on waxed paper. Cool until hardened. Makes approximately 48 candies

Hot Pickle Mix

Here is another canning recipe from Workbasket magazine I found....


Hot Pickle Mix

2 pounds small pickling cucumbers
3 carrots, pared and cut into 1/4-inch slices
2 medium sweet green peppers, seeded and cut into strips
1 small cauliflower, separated into floweret's
1 cup pickling onions, peeled
2 pound long red, green or yellow peppers, cut in half
3-4 jalapeno peppers or dried red peppers, cut in half
1 1/2 cup salt
4 quart water
10 cup distilled vinegar
2 cup water
1/4 cup sugar
2 Tablespoon horseradish
2 cloves garlic

Wash cucumbers, trim ends. Cut into 1/2 inch slices. Measure 1 1/2 quarts sliced cucumbers into large container with other prepared vagetables. Disolve sale in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from long peppers and cut into 1 1/2 inch pieces. Measure 1 1/2 quart and set aside.

Prepare home canning jars and lids according to manufacturing instructions. Combine vinegar, 2 cup water,, sugar, horseradish, and garlic , simmer 15 minutes. Remove garlic. Drain vegetables and pack sliced long peppers in hot jars, leaving 1/4 inch head space.Add a piece of jalapeno or dried red pepper to each jar. Carefully pour hot liquid over vegetables, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

French Salad Dressing

Just add lettuce to this salad dressing or make a salad and pour this over it....

French Salad Dressing
Mrs. Lewis Clodfetter

2 cups sugar
1 cup vinegar
1 cup oil
1 cup catsup
salt, pepper and paprika to taste
juice of 1 lemon

Combine all ingredients and beat well. This will keep for weeks.

Beef Noodle Sauerbrauten

Here is a start of the week recipe. I think this would be good to fix this considering that fall has moved in here in the Ozarks.....

Beef-Noodle Sauerbrauten
Mrs. Robert McCarty

2 pounds stew meat, cut in 1-inch cubes
4 Tablespoon shortening
1/4 cup onions, diced ( or 1 Tablespoon onion salt)
4 Tablespoon white wine vinegar
4 Tablespoon brown sugar
1/2 teaspoon ginger
1 teaspoon salt ( use half this amount if using onion salt)
1/2 teaspoon pepper
2 packages brown gravy mix
4 cups water
4 whole bay leafs

Brown meat and onions in shortening. Remove meat from skillet. Add gravy mix and 4 cups water. Mix other ingredients and add to gravy in skillet. Add meat and bay leaves and simmer for 1 1/2 to 2 hours. Serve over hot buttered noodles. Serves 8 to 10

Pumpkin Nut Bread

Alittle early to be  thinking about pumpkin bread, but here is a recipe, but then again it is close to fall.

Pumpkin Nut Bread
Mrs. Jerry W. Franklin

3 1/2 cup flour
2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoon salt
3 cups sugar
4 eggs
1 cup cooking oil
1 2/3 cup water
2 cups pumpkin
1 or 2 cups pecans

Sift flour, baking soda, nutmeg, cinnamon, salt and sugar into a large mixing bowl. Mix well. add oil, eggs, water ,pumpkin and pecans. Grease and flour loaf pan and fill 1/3 full. Bake 40 to 50 minutest 350 degrees. Makes 3 loaves.

Tea Time Cookies

Tea Time cookies
Mrs. Leroy Lamson

1 package chocolate morsels
3/4 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Melt chocolate morsels over hot, not boiling water. Sift flour and salt together. Blend shortening and sugar, add egg, flour mixture, melted chocolate and vanilla. Beat well. Drop by teaspoonfuls on cookie sheet. Press a walnut half into each. Bake 15 minutes at 350 degrees. Makes 4 dozen.

Guacamole Salad

Here is something you can make for that football party. Note this recipe is from 1968.

Guacamole Salad
Mrs. Harry Holmstrom

1 envelope exotic herbs salad dressing mix
1 to 2 teaspoon chili powder
3 Tablespoon chili sauce
1 small onion, grated
4 dashes Tabasco sauce
1/4 to 1/2 cup mayonnaise
1 Tablespoon lemon juice
2 large avocados, pureed

combine all ingredients and mix well. Spoon into quart jar. Seal tightly and chill 1 hour. ( avocado mixture will darken if not covered tightly). Serve as dip with corn chips. For appetizer salad, serve in small amounts on shredded lettuce or romaine.

Pancakes A La Texas

This recipe is a different kind of Pancake then what you are used to1....

Pancakes A La Texas
Mrs. Elsie Stitt

1 1/4 cups corn muffin mix
3/4 cup milk
2 Tablespoon salad oil
1 large clove garlic , minced
1 medium onion, coarsely chopped
1/2 pound lean chuck, ground
3/4 teaspoons chili powder
2 teaspoon seasoned salt
1/3 cup canned tomato paste
1/2 green pepper, chopped
1 1/2 cups water
1 1-pound can of tomatoes, drained
liquid from drained tomatoes
parmesan cheese

Combine corn muffin mix, milk and egg. Stir until smooth. Heat salad oil and lightly sauté garlic and onion. Add chuck and sauté until it loses its red color. add chili powder, salt, tomato paste, green pepper, water and liquid from canned tomatoes. Simmer covered for 15 minutes, stirring occasionally. In skillet, make 4 thick pancakes. Keep warm. Add tomatoes to meat sauce and bring to a boil. Stack pancakes with meat sauce on serving dish. Sprinkle with parmesan cheese. Garnish with parsley. Serve in wedges. Makes 3 servings.

Coffee Cake

As their lots of different recipes for banana bread , there is as many for coffee cake.....here is one for coffee cake.

Coffee Cake
Bertha M. Merkel

1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/2 pint sour cream
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup chopped nutmeats

Cream together butter, eggs, and vanilla. Sift flour, salt, baking powder and soda and add to butter .Add 1/2 pint cream.
Put half batter into a well-greased angel food cake pan. Combine sugar, cinnamon and nutmeats. Scatter half of this mixture over the batter in pan. Put remaining batter in pan. Scatter remaining mix over top. Bake 35 minutes at 350 degrees. Glaze with 1/2 cup confectioners sugar mixed with 1 Tablespoon hot water and a few drops of vanilla.

Banana tea bread

So many different recipes for banana bread....here is another one from 1968..

Banana Tea Bread
Mrs. Jerry W. Franklin

1/2 cup shortening
1 cup sugar
2 eggs
2 cups ripe bananas, mashed
2 cups flour, sifted
3 teaspoon baking powder
1/2 teaspoon salt

Cream shortening and sugar together. Add eggs and beat thoroughly. Sift flour, baking powder and salt together. Add to banana mixture, stirring until well blended. Pour mixture into 2 greased loaf pans. Bake 45 minutes at 350 degrees.

Orange Date Cake

This one is for those that like Dates....

Orange Date Cake
Mrs. john O. Fife

1/2 cup shortening
1 cup sugar
2 eggs
1 whole orange and rind
1 cup dates or raisins
2 cups flour
1 teaspoon soda
pinch salt
1 cup sour milk

Cream shortening and sugar together; add eggs,. Grind together 1 orange and rind and 1 cup dates or raisins. Add to other ingredients. sift flour, soda and salt. add flour and sour milk to other mixture. Bake in 13 x 9 x 2-inch pan 40 minutes at 350 degrees. When you take cake from oven, have 1/2 cup sugar and juice of 1 orange heated to boiling. pour over cake. Let stand several hours or overnight.

Christmas Candy

Here is a recipe you can make around the holidays!

Christmas Candy
Miss Freda Schirley

3 cups sugar
1 cup white corn syrup
1 1/2 cups cream
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 pound brazil nuts, cut in small pieces
1/2 pound English walnuts, cut in large pieces
1/2 pound pecan halves
1/2 pound candied cherries
1/2 pound candied pineapple, cut in small pieces

Cook sugar, syrup, cream and salt until soft ball stage or medium firm stage. Remove from heat and beat until mixture thickens slightly and changes color slightly. Beat in remaining ingredients and stir until mixed thoroughly. Pour in large flat buttered pan or cookie sheets. Let stand 24 hours can cut in squares. Will keep indefinitely. If is quite firm, it may be cut sooner than lapse of 24 hours.

Raisin Toffee Bars

Here is another dessert/candy recipe for the week.

Raisin Toffee Bars
Bertha M. Merkel

1 cup flour
1/2 teaspoon salt
1/2 cup soft margarine
1 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
1 cup bran
1 cup seedless raisins

Crumble margarine and sugar. Mix thoroughly. add vanilla and eggs. Beat well. Stir in bran and raisins. Add flour and salt. Spread in well- greased 9 x 9 -inch pan and bake 30 minutes at 350 degrees. Sprinkle with confectioners sugar.

Dilled Brussels Sprouts

Here is another canning recipe from workbasket.

dilled Brussels Sprouts

2 pounds Brussels Spouts
2 1/2 cup white vinegar
2 1/2 cup water
3 Tablespoon salt
4 cloves garlic ( optional)
fresh dill or dill seeds
1 teaspoon cayenne pepper

  Prepare home canning jars and lids according to manufacturing instructions.
 
Cook Brussels sprouts just until tender, leaving whole. Combine vinegar, water, salt and pepper, boil 5 minutes. Pack Brussels Sprouts in hot jars, leaving 1/4-inch head space. to each jar add 1 garlic clove, 1 dill head or 2 teaspoon dill seed. Carefully pour vinegar mixture over Brussels sprouts, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Nutmeg Cake

Different ingredient for a cake.....nutmeg....from 1968.

Nutmeg Cake
Mrs. Elsie Stitt

1/4 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
2 teaspoon nutmegs
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cup buttermilk

Cream butter and sugar until light and fluffy. Add eggs , one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture, alternately , with butter milk, beating well after each addition. Pour into 3 greased and floured 9-inch layer cake pans. Bake 20 to 25 minutes at 375 degrees.

ICING

2 egg whites
1 1/2 cups sugar
2 teaspoon white corn syrup
1/3 cup cold water
 dash salt
1 teaspoon vanilla
1 cup walnuts
 yellow food coloring

Place all ingredients, except vanilla, nutmeats and food coloring in top of double boiler ( not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7  minutes. Remove from boiling water. Add vanilla and beat until spreading consistency. Add nutmeats to 2 cups of frosting. Spread layers of cake. Tint remaining frosting and frost top of cake and sides of cake. Decorate cake with additional nutmeats.

Sauerkraut Salad

Here is a salad from 1968....something different with sauerkraut!

Sauerkraut Salad
Elsie L. Graham

1 can sauerkraut, drained ( medium sized can)
1 small onion, minced
2 peppers
1 small stalk celery
3/4 cup catsup
3/4 cup sugar
1 lemon or 1/2 cup real lemon ( juice)

Drain sauerkraut and cut finely. Add minced onion and diced peppers, celery, catsup ,lemon juice and sugar. Let season overnight. If covered tightly salad will keep for several days.

Divinity Fudge

I think we will have a dessert/candy recipe all week. Their is always so many in these cookbooks, who doesn`t love dessert or candy for that matter!

Divinity Fudge
Mrs. Sylvia Williams

3 cup brown sugar
1 cup boiling water
3/4 cup white corn syrup
2 eggs, stiffly beaten
1 teaspoon vinegar
1 cup walnuts, chopped

Dissolve brown sugar in boiling water. Add syrup and cook slowly until mixture strings from a spoon. Add vinegar to egg whites. Pour syrup mixture over egg whites. Beat until stiff enough to stand when dropped on a dish. add nutmeat and pour out.

Asparagus Casserole

This was in the main dish category, but it could be a side dish....maybe


Asparagus Casserole
Mrs. Elsie Stitt

2 packages frozen asparagus
salt and pepper to taste
1 can cream of mushroom soup
1 small can evaporated milk
1 cup shredded cheese
1 can onion rings

Cook asparagus partially. Put in baking dish, add salt and pepper. Mix soup and milk and pour over asparagus. Dot with butter. Bake 1/2 hour at 325 degrees. Sprinkle with cheese and onion rings on top. Bake just until cheese melts.

Potato Griddle Scones

This recipe is from 1968....


Potato Griddle Scones
Mrs. M. P. Mapes

1 1/2 cups instant flour
1 teaspoon salt
2 teaspoon Baking powder
2 Tablespoon shortening
2/3 cup cold seasoned mashed potatoes
1 egg, eaten
3 Tablespoons milk

Cut shortening until granular. Blend in potatoes. Combine milk and egg and add to mixture. Add more milk if needed to make a dough hold together. Turn onto floured board and roll out to about 3/4-inch thickness. Cut into 2-inch squares. Place on a well greased hot griddle or fry pan. Cook very slowly 7 or 8 minutes. Turn only once. Serve with creamed tuna, salmon or chopped beef. Makes 8 to 10 scones.

Bran Gingerbread

I know most people just think of gingerbread around the fall/winter holidays, but why not have it anytime of year.

Bran Gingerbread
Mrs. Katherine Dodig

1 1/2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
3/4 cup boiling water
1/2 cup whole bran cereal
1/2 cup shortening
1/2 cup brown sugar, packed
2 eggs
1/2 cup light molasses

Sift together flour, baking powder, soda, salt and spices. Pour boiling water over cereal; let stand to absorb moisture, about 5 minutes. Cream shortening, brown sugar and eggs until smooth. Add molasses and cereal mixture and stir. Blend in dry ingredients. Pour into 9-inch square pan. Bake about 30 minutes at 350 degrees , or until done.

Parsely Cucumber Chips

Here is another Workbasket canning recipe

Parsley Cucumber Chips

4 pounds pickling cucumbers
1/4 cup salt
3 cups cider vinegar
3 cups sugar
3 cups water
1 Tablespoon celery seeds
1 Tablespoon pickling spices
large bunch Fresh parsley

  Wash cucumbers, cut crosswise into 1/4 inch slices, discarding ends. Combine cucumbers and salt in a large bowl. Cover with cold water, let stand 24 hours, drain.
  Prepare home canning jars and lids according to manufacturer`s instructions. Combine vinegar, sugar, water, celery seeds and pickling spices in large sauce pan. Bring to a boil. Place a parsley spring in the bottom of hot jar, add some drained cucumber slices , another sprig parsley and more cucumber slices ending with p[parsley on top. Carefully pour vinegar mixture over cucumbers leaving 1/4 -inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about nine 8oz jars.

Mexican Salad

I think this salad could be a main dish, or just a starter to that wonderfull Mexican dinner.

Mexican Salad
Mrs. Ben H. Dickerson

2 large green sweet peppers
1 medium onion
4 tomatoes
1 teaspoon chili powder
4 slices bacon

Chop and mix vegetables. Cut bacon into small pieces and fry until crisp. Stir in remaining ingredients. When mixture bubbles, pour over vegetables on lettuce leaves. Serve immediately.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.