this site has moved

This site has been moved to Vintage Recipes and such....at new blogger site henna hills farm

Chili Dog soup, Cream of Celery soup

Bean soup and Dumplings

simmered soups

Veal Scallopini

Home-Made biscuit mix

What is better with some homemade stew or soup then biscuits.....

 

Sadly I don't have the recipe card for the muffins shown...

 

 

How to create a Stew

...With the weather turning cooler here in the Ozarks, and Deer season around the corner, maybe I should post some stew, soup recipes for this cool weather....that is what I think of , on a cool day ....is Soup or a homemade stew of sorts....

Add your own twist to this recipe by putting in the spices/herbs that your family loves ...

Ranch Round Steak

 

 

Girfts of Jelly and Jam

 

 

Steak Au Poivre ( French Pepper Steak)

Fresh Fruit Jams...

Swedish pot roast

 

 

Peach relishes

Island Sweet-Sour Meatballs

The bottom of the front of the card reads as follows:
Give meatballs special flavor by saucing them with a mixture of pineapple cranberry sauce and barbeque sauce. Be sure to add the green pepper near the end of cooking so that the pieces cook only till barely tender. Then , serve the flavorful mixture over fluffy hot cooked rice.

Now the recipe:

1 beaten egg
1 cup soft bread crumbs
2 Tablespoons chopped onion
2 Tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 Tablespoons shortening
1 8 1/2 -oz can pineapple slices
1 8-oz can whole cranberry sauce
1/2 cup bottled barbeque sauce
1/4 teaspoon salt
dash pepper
1/4 cup cold water
1 Tablespoon cornstarch
1/2 cup green pepper rings
hot cooked rice

In bowl, combine egg, bread crumbs, onion, milk and the 3/4 teaspoon salt. add meat ;mix well. Shape mixture into 24 one-inch meatballs( 1 Tablespoon each). In large skillet brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce , the 1/4 teaspoon salt and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Simmer , covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

something different...

I have decided to do something different with this blog for the time being....I have neglected to put pictures of the recipes that I have posted on here....so I am or will be posting pictures of recipe cards that I have collected thru out the years, yes ,from time to time I will post recipes from the Kansas City Kansan Silver Spoon cookbook that I have with no pictures or recipes from other sources ( workbasket, other magazines)I don't have every one in these...just thought I would start posting these...
First off, a recipe card from Better Homes and Garden recipe card library. I don't know what year this was out, but I picked them up somewhere...
Combinations From the Range Top
Meaty Entrees, Skillet-Style

Picture is of Steak Skillet Supper on recipe card 1G,

STEAK SKILLET SUPPER

1 pound beef round steak, cut into thin strips
1 Tablespoon cooking oil
1-101/2-oz can mushroom gravy
1/2 envelope ( about 2 Tablespoons) spaghetti sauce mix with mushrooms3 to 4 medium zucchini, cut into 1 1/2-inch slices
hot cooked noodles

In skillet quickly brown the round steak in hot oil. Add mushroom gravy, 1/2 cup water and spaghetti sauce mix; stir till well combined. cover; Cook over low hear for 20 minutes, stirring occasionally. Add zucchini; cover and cook 10 to 12 minutes or till zucchini is crisp tender. Serve mixture over noodles or rice. Makes 4 servings.

that is the recipe of the main dish pictured

on the back of this card is the following:

BUYING AND STORING MEAT

To get the most out of your meat dollars, wise shopping and planning are essential. Start by becoming familiar with the labels on meat packages. If the store where you shop has adopted the Uniform Retail Meat Identity Standards. Its easy to tell exactly what you are buying. For example, on the label you`ll see the kind of meat( beef, veal, pork,lamb), followed by the name of the wholesale cut that specifies location on the animal( such as chuck or shoulder, rib, loin or round or leg), and then the retail name for the specific cut ( such as blade steak, loin chops, etc.)

GROUND MEAT

You`ll frequently find ground beef labeled in terms of a lean-to -fat ratio and the label will usually state " not less than X% lean. Choose the leaner, more expensive ground meat for loaves and when calorie-cutting. Less expensive meat is good to use for saucy mixture , such as spaghetti.

DETERMINING THE BEST BUY

When comparing meat cuts to see which is the best buy, consider how many servings per pound you`ll get from a particular piece of meat. For boneless meat--such as ground meat, stew meat or variety meats--plan on 4 to 5 servings per pound. For cuts with a little bone--such as beef round, ham center cuts, lamb or veal cutlets--allow 3 to 4 servings per pound. For meat cuts with a medium amount of bone--including chuck roast, bone-in ham whole or end cuts of beef round , steaks, and chops--plan on 2 or 3 servings per pound. And for cuts with a lot of bone--such as short ribs or spareribs--count on 1 or 2 servings per pound.

STORAGE

After purchasing meat, proper storage is essential to maintain quality. You may refrigerate fresh meat wrapped in clear packaging as purchased. Store it in the meat compartment or in the coldest section of the refrigerator ( 36 to 40 F) up to 4 days for roasts , steaks and chops and 1 to 2 days for ground meats, stew meat and variety meats.
For longer storage, meat should be frozen. Remove the clear packaging material and wrap tightly in moisture -vapor proof freezer paper. Freeze at 0 F, or below for a maximum of 6 to 12 months for beef roast and steaks, 3 to 4 months for ground beef, stew meat , ground lamb and variety meats, 3 to 6 months for pork roasts and chops, 1 to 3 months for ground pork; and 6 to 9 months for veal and lamb roasts and chops.

Scotch Oatmeal Shortbread

This recipe came from the young cooks section of the cookbook........

Scotch Oatmeal Shortbread
Joe Grosdidier

3 cups quick cooking oatmeal
2/3 cup sugar
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
3/4 cup butter or margarine
1 Teaspoon vanilla


Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch pan. combine oatmeal, sugar, flour and salt. With pastry blender or 2 knives , cut in butter  until mixture resembles cornmeal. Stir in vanilla and mix well. With hands, press mixture into pan evenly. Bake 25 to 30 minutes or until golden. Cool slightly. cut into bars. Let cool completely before removing from pan. Makes 32

Peach Custard Cake

yummmmmyyyyy!!!!!!!!!!!

Peach Custard Cake
Mrs. Richard L. Scott

1 1/2 cups all- purpose flour
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 - 1- pound 16-oz can sliced peaches, drained( save juice)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup peach syrup
1 egg, slightly beaten
 1 cup evaporated milk

Combine flour, salt and butter or margarine and mix with pastry blender or 2 knives until mixture resembles coarse cornmeal. With back of spoon, press mixture firmly on bottom and half-way up sides of buttered 8-inch square pan. Arrange well-drained peaches on crust. Combine sugar and cinnamon over peaches. Bake 20 minutes at 375 degrees.
Mix 1/2 cup peach syrup , egg an evaporated milk and pour over peaches. Bake 30 minutes more , or until custard is firm except center. ( center becomes firm on standing>) Serve warm or cold. Serves 9.

Egg Plant Casserole

Her is a main dish...

Egg Plant Casserole
Mrs. George Gebhardt

1 egg plant, peeled, cubed and parboiled
3 Tablespoon butter
1 cup soda crackers ( do not use rich crackers)
1 1/2 cup milk
1 medium onion
1 egg, beaten
1/2 cup cottage cheese
1 cup sharp cheddar chees, grated
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon pepper
1/2 teaspoon salt

Combine cracker crumbs and milk in casserole. Add beaten egg, onion and other ingredients. Add egg plant and sprinkle with cheese. Bake 1 hour at 350 degrees. Serve hot.

Baked Corn

This recipe was in the main dish category, but I think it would be great for a side dish....rather then a main dish......

Baked Corn
Mrs. Julia Vaughn

1 ( No. 303) can cream style corn
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 Tablespoon butter

beat eggs well; add remaining ingredients, except butter. Pour into 1-quart greased casserole. Dot with butter and bake 45 minutes at 350 degrees.

Breast of Chicken Magnifique

Here is a chicken recipe


Breast of Chicken Magnifique
Mrs. George Gebhardt

4 whole chicken breast ( about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic, minced
generous dash of crushed thyme'
1/8 teaspoon rosemary, crushed
2/3 cup light cream
slivered almonds

In large skillet, brown chicken in butter and remove. Brown mushrooms in same skillet and stir in soup, garlic and other seasonings. add browned chicken, cover and cook over low heat 45 minutes or until chicken is done. Stir occasionally. When ready to serve , blend in cream and heat slowly. Serve with wild rice or butter noodles. Garnish with slivered almonds.


This would be great using boneless chicken.

Dinner -In-a-Dish

here is Sundays recipe, almost posted a bread/roll recipe , but decided to put a main dish recipe instead.....

Dinner-in-a Dish
Mrs. Charles Brown

3 Tablespoon fat
1 pound ground beef
1 large onion, chopped
salt and pepper to taste
1 green pepper, chopped
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 can cream style corn
1 can pitted ripe olives
2 cups cooked macaroni
1/4 pound parmesan cheese, grated ( reserve a small amount for the top)
1 can tomato soup

Sauté ground beef, onion, green pepper, salt, pepper, garlic powder and sugar in fat. Combine other ingredients and add ground beef mixture. Bake in greased casserole 30 minutes at 350 degrees. Serves 6.

Pineapple Delight

Another dessert recipe for the week.....

Pineapple Delight
Patricia Miller

1 Tablespoon butter
1/2 cup sugar
1 egg, well beaten
1/2 pint whipped cream
1 ( No. 2 ) can crushed pineapple, drained
2/3 pound vanilla wafers
nutmeats( optional)

Cream butter and sugar; add egg and beat well. Add pineapple, whipped cream and nutmeats, if desired. Roll out wafers finely. Place half of in bottom of pan. Pour in mixture and top with remaining wafers. Chill

Oatmeal muffins

This is the last bread ,roll recipe of the 1968 Silver Spoon Cookbook....I will find more bread /roll recipes for the month.

Oatmeal Muffins
Mrs. George Gebhardt

1 cup quick cooking oatmeal
1 cup buttermilk
1 large egg, beaten
1/2 cup brown sugar, packed
1 cup flour
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
1/3 cup shortening, melted

Soak oatmeal in butter milk for 1 hour. Add egg and brown sugar. Sift dry ingredients together and add to oatmeal mixture. Blend in shortening . Do not over beat. Bake 20 minutes at 400 degrees. Makes 12 to 15 muffins.

Blueberry Easy

Blueberry season is almost upon us here in the Ozarks.

Blueberry Easy
Mrs. Katherine Kerr

2 cups soft bread crumbs
1 Tablespoon butter, melted
2 eggs, well beaten
1 pint blueberries
1/2 cup sugar
1/2 cup cold water

Soften bread crumbs in water, then mix together all ingredients except blueberries. put a layer of mixture in greased 1-quart baking dish; then add a layer of blueberries. Continue this process until dish is full. bake 1 hour at 350 degrees. Serves 4.

Big Daddy`s Parfeit Pie

 dessert recipe for today and tomorrow..........

Big daddy`s Parfait Pie
Mrs. Richard L. Scott

1 package lime gelatin ( or any flavor desired)
1 1/4 cups hot canned pineapple juice and water
1 pint vanilla ice cream
1 cup canned crushed pineapple, drained
1 baked 9-inch pie shell, cooled

Dissolve gelatin in hot liquid in 2-quart saucepan. Add ice cream by spoonful, stirring until melted. Chill until thickened, but not set, about 25 to 35 minutes. Fold in drained fruit. Turn into cold pie shell or crumb crust. Chill until firm, 15 to 25 minutes. Garnish with whipped cream, additional fruit, mint leaves, nutmeats or shaved chocolate.

Cottage Cheese Fruit Soup Salad

Day 3 of month long recipes

Cottage Cheese Fruit Soup Salad
Mary Frances Spalding

1 package lemon gelatin
1 cup hot water
1/2 cup cold water
1 Tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon salt
1/2 cup diced grapefruit sections
3/4 cup cottage cheese
1/2 cup carrots, shredded
1/4 cup walnuts, chopped

Dissolve gelatin in hot water. Add cold water, lemon juice, mayonnaise, salt and pepper. Blend well with beater. Pour into freezing tray and quick chill in freezer 10 to 20 minutes, or until firm about 1-inch from edge and soft in center. Place in bowl and beat until fluffy. Fold in fruit, cheese , carrots and walnuts. Pour into individual molds and chill until set.
Unmold and garnish with salad greens. Serve with mayonnaise. Place a walnut half on top of each salad.

South of the Border Casserole

Here is day 2 of month long of recipes......

South of the Border Casserole
Mrs. Marvin Custer

1 pound of ground beef
1 cup onion, chopped
2 ( 8-oz) cans tomato sauce
1 Tablespoon chili powder
1 teaspoon salt
12 tortillas, cut into fourths
2 ( 4-oz) packages shredded cheese

Brown meat , add onion and cook until tender. Stir in tomato sauce, and seasonings. Alternate layers of meat, tortillas and cheese in casserole. Bake 20 minutes at 325 degrees. Serve 4 to 6.

Bean and Noodle Soup

I have decided to have a month long of recipes every day, so today starts the month of recipes.....

This recipe would be good on a cold rainy day!

Bean and Noodle Soup
Mrs. James Flack

1 cup lima beans
3 to 5 quarts water
1 1/2 teaspoons salt
1/4 head cabbage
1 pound green beans
2 potatoes , diced
1/2 pound thin noodles
1 cup peas
3 Tablespoons butter
3 Tablespoons olive oil
3 Tablespoon parmesan cheese, grated
2 Tablespoon parsley, snipped
1 clove garlic, mashed
1/4 cup cream

Cook lima beans until tender in water and salt. Add cabbage ,green beans and potatoes. Bring to a boil and simmer until tender. Add noodles and peas and simmer until done. Cream butter with olive oil and add garlic and cream. Simmer 5 minute. Sprinkle with cheese and parsley just before serving.

Peanut Butter Bars

ooohhhhhhhhh Peanut butter!

Peanut Butter Bars
Mrs. Marvin Custer

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup oatmeal
1 ( 6 oz) package chocolate chips

Cream butter and sugars; add egg, peanut butter , sodam, salt, and vanilla. And beat. Stir in flour and oatmeal and pour into greased 13 x 9-inch pan. Bake ; then put chocolate chips on top while still hot.

ICING

1/2 cup confectioners sugar
1/4 cup peanut butter
2 to 4 Tablespoon milk

Mix all ingredients to desired smoothness....drizzle over chocolate.

Saint Lucia Saffron Buns

This is a long recipe...have not tried it since Saffron is so expensive....

Saint Luica Saffron Buns
Mrs. Vincent C. Solomon

1/4 cup milk
pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast or 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 Tablespoon cold water

Scald milk with saffron , sugar and salt. Cool to lukewarm . Sprinkle or crumble yeast into very warm water. Stir until yeast dissolves, then stir in cooled milk mixture.

Beat eggs in small bowl ( save 1 Tablespoon) beat in yeast mixture. Stir in 1 1/2 cup flour until smooth. Beat in softened butter until completely blended then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth. Place in warm place, away from draft, 1 hour until double in bulk.

Punch dough down: knead several times and divide into quarters.Working with 1 at a time, roll into a rope. Cut into 16 even pieces, then roll each into a 6-inchg long pencil thin strip. Cross each 2 strips on a large greased cookie sheet. Curl each end into a small coil and decorate each tip with a candied cherry square. Repeat with remaining dough to make 32 buns. Cover and let rise again 30 minutes or double in bulk. Stir in water into egg and brush over buns. Sprinkle lightly with granulated sugar, if you wish. Bake 12 minutes at 400 degrees or until golden brown. Remove from cookie sheet and cool on wire racks. Serve warm or cold.

Pumpkin Cookies

Looks like I am posting recipes that aren't usually eaten around this time of year......

Pumpkin Cookies
Mrs. Lloyd Layton

2 cup brown sugar
2 cup pumpkin
1 cup salad oil
2 teaspoon vanilla
4 cups flour, sifted
2 cups raisins
1 cup nutmeats, chopped
2 teaspoon soda
2 teaspoon baking powder
1 teaspoon each salt, cinnamon and nutmeg
1/2 teaspoon ginger

Beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients. Add and stir until smooth. Blend in raisins and nutmeats. Drop by teaspoonful's onto oiled baking sheet. Bake 12 to 15 minutes  at 350 degrees. Makes 7 doze

Christmas Tree

I know the title of this recipe is for this time of year, but Christmas should be done everyday at least the Spirit of Christmas...the true meaning of Christmas that is.....


Christmas Tree
Mrs. Vincent C. Solomon

1 box hot roll mix
1/4 cup sugar
2 Tablespoon shortening
1/2 cup mixed candied fruit
1/4 cup nutmeats, chopped
 2 Tablespoon butter ,melted
2 Tablespoon sugar
1 teaspoon cinnamon
Confectioners sugar icing ( optional)

Make a dough according to directions on box, adding 1/4 cup sugar to egg, and 2 Tablespoon shortening after adding half of flour. Follow rising directions. Divide dough into three parts and make a cone shaped. Brush with melted butter, scatter fruit and nutmeats down the center and sprinkle with cinnamon and sugar mixture. Bring sides together in center and pinch close. Carefully place on greased cookie sheet, pinched side down. With kitchen shears, cut 1 1/2 -inch slits into tree along each side, 1 inch apart. Twist each cut piece, on both sides of tree, so that cut sides are out, exposing fruits and nuts. Twist a 2-inch piece of dough and attach to tree trunk. Brush with melted butter . Bake 20 minutes at 275 degrees. After cooled , ice with confectioners sugar icing and decorate with fruit and nutmeats if desired.

24 hour Dessert

24-Hour Dessert
Mrs. Howard H. Miller

1 9 No. 2 ) can pineapple
1 pound miniature marshmallows
juice of 1 lemon
1 pint cream, whipped
1 ( No. 2 . ) can cherries
4 egg yolks, beaten
1 heaping Tablespoon cornstarch

Drain pineapple and cherries; reserve liquid. Mix fruit and marshmallows. add enough fruit juice to lemon juice to make a 1 cup. Add egg yolks and cornstarch to juice and cook until thickened. Fold in whipped cream. Refrigerate 24 hours. Serve 10

Three P Salad

Easy peasy salad here.....

Three P Salad
Pauline Johnson

1 cup peas, drained
1 cup sweet pickles, diced
1 cup salted peanuts
salad dressing

mix peas, pickles and nuts carefully with salad dressing. Serve in lettuce

Pilgrim Pie

I know not really for this time of year....but this pie can be made any time, right!

Pilgrim Pie
Mrs. Vincent C. Solomon

2 eggs
1 cup sugar
2 ounces Margarine
1 cup corn syrup
1 teaspoon vanilla
1 cup coconut
1 cup oatmeal
1/2 teaspoon salt
1 unbaked pie shell

Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell 10 minutes at 450 degrees, then 30 minutes at 350 degrees.

Cheese Grits...

alittle late putting recipes on here, but you will get two a day......

Cheese Grits
Ann Moberly

1 1/2 cup grits
6 cups water
1 pound sharp cheese, grated
3 eggs, beaten
1 stick butter
3 teaspoon savory salt
2 teaspoon salt
tabasco to taste


Cook grits in water, according to package directions eliminating salt. Blend in other ingredients while grits are still hot. Bake 1 hour at 350 degrees. Sprinkle with paprika 10 minutes before removing from oven

Cranberry Nut Bread

I know cranberries aren't in season right now, but here is a recipe for when they are.....

Cranberry Nut Bread
Mrs. John Billaci

1 cup fresh cranberries
1 cup sugar
3 cups flour
4 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped
1 egg
1 cup milk
1 Tablespoon orange rind, grated
2 Tablespoon shortening, melted

Put cranberries thru food chopper and mix with 1/4 cup sugar. Sift together remaining sugar, flour, baking powder and salt. Add nutmeats and orange rind. Beat eggs slightly and combine with milk and shortening. Add first mixture and fold in cranberries. Bake in greased pan 1 hour at 350 degrees.

Frito and Chili Bean Salad

Here is the salad for the week....

Frito and Chili Bean Salad
Lynda Faye

1 medium head lettuce
1 medium onion, chopped
3 medium tomatoes, diced
1 can chili beans
1 package corn chips, crumbled

Chop lettuce and add onions and tomatoes. Heat beans. Toss salad , add corn chips and pour heated beans all over all. Toss until blended.

Brownie` Company Stew

I know kinda of late start to this week of recipes....

Brownie`s Company Stew
Irene Brown

3 pounds stew meat
3 large carrots, diced
3/4 package small onions
1 ( No. 2) can tomatoes
1 ( No. 2 ) can small peas
1/2 can consommé
1/2 cup white wine
4 Tablespoon minute Tapioca
1 Tablespoon brown sugar
1/2 cup prepared bread crumbs
1 bay leaf
1 1/2 teaspoon salt
pepper

 Combine all ingredients and bake uncovered, 6 to 7 hours at 250 degrees. Canned green beans also may be added to mixture.....

When I made this I put in crockpot

Slovk Kolachie

Well I don't how you would pronounce this but here is the recipe


Slovak Kolachie
Mrs. Mary C. Yurchak

1 cup milk, scald
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cake yeast or 1 package dry yeast
1/4 cup lukewarm water
2 egg, well beaten
3 1/2 cups enriched flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in warm water and eggs. Gradually stir in flour to form a soft dough. Beat or knead vigorously. Cover with cloth and let rise in warm place until double in bulk, about 2 hours. Turn onto lightly floured board. Knead slightly. Let dough rise 10 minutes and keep covered. Roll out on floured board and cut in 4-inch squares. Place filling in center of dough and pick up all 4 corners and twist to hold in filling. Place in greased pan and bake 30 to 35 minutes at 350 degrees. This dough is also good for coffee cake and cinnamon rolls.

For filling, use any cooked fruit, such as prunes, apricots or peaches. It must be dry and chopped in small pieces.

Raisin Pudding

pudding with raisins...

Raisin Pudding
Mrs. Howard H. Miller

2/3 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup raisins
1 cup flour
3 teaspoon baking powder
3/4 cup milk
1/2 cup walnuts, chopped
1 Tablespoon water
2 cups water

Sift nutmeg, cinnamon, cloves, flour and baking powder. Add 2/3 cup brown sugar and mix well. Add raisins and walnuts. Combine milk with dry ingredients. Put mixture into 2-quart casserole. make syrup by combining 1 cup brown sugar , butter and water and bring to a boil; pour over batter. Bake 30 minutes at 350 degrees. Pudding will rise to top and syrup will be on bottom. Serves 8.

Glacier Cucmber Salad

Here is a salad for those cucumbers.....

Glacier Cucumber Salad
Mrs. Mary B. Mann

2 Tablespoon sugar
1 1/2 teaspoon salt
1 cup commercial sour cream
3 Tablespoon onion, grated
1 to 2 Tablespoon white vinegar
3 cucumbers, peeled and thinly sliced

Combine sugar, salt, sour cream, grated onion and vinegar. Arrange layers of cucumber slices and dressing in a glass bowl, ending with dressing. Cover and chill several hours.

Company Ham

I know this should have been posted the week before Easter,...but here it is now!

Company Ham
Mrs. H. L. Spencer

1 pound ham, cooked
1/2 cup onion
2 Tablespoon butter
2 teaspoon flour
1 cup sour cream
1 teaspoon prepared mustard

Cut ham into julienne strips. Sauté strips and onion in butter until onion is tender. Add flour. Gradually stir in sour cream and mustard. Place on low heat, stirring constantly until mixture just thickens, 2 or 3 minutes. Serve with rice.

Elaine`s Cheese Bread

Cheese and bread , what a combination....yum


Elaine`s Cheese Bread
Mrs. Lloyd McMullough

1 cup milk
1/2 cup warm water
2 packages active dry yeast or compressed yeast
1/4 cup sugar
5 cups flour, sifted
2 cups sharp cheese, grated
1 Tablespoon salt


Heat milk until skim begins to form on surface. sprinkle yeast over warm water to soften. Stir until dissolved. Stir sugar and salt into hot milk until dissolved. When milk is lukewarm, add yeast mixture. Beat 2 1/2 cups flour into liquid until smooth. Add grated cheese and enough remaining flour to make a stiff dough. Knead on floured board 8 to 10 minutes. Put into greased bowl to rise. turn dough to lightly grease top and cover. Let rise until double in bulk, then punch down and shape into 2 loaves. Place in greased bread pans and let rise until double in bulk. Bake 35 minutes at 375 degrees. Cool 5 to 10 minutes before removing from pans. Finish cooling on rack. Spread with melted butter iof soft crust is desired.

Strawberry Ice Cream Meringues

Summer time is coming....

Strawberry Ice Cream Meringues
Mrs. Jerry W. Franklin

3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
dash salt
1 cup sugar
1 pint strawberry ice cream
1 pint strawberries, sliced

Have egg whites at room temperature. Add vanilla, cream of tartar and salt. Beat until frothy. Gradually add sugar, a small amount at a time, beating until very stiff peaks form and sugar is dissolved. Cover cookie sheet with plain ungreased paper. Makes 5 large meringue shells using about 1/2 cup mixture for each. Bake 1 hour at 275 degrees.

Fill cooled meringue shells with ice cream . Top with sliced strawberries.

Salad

This one is a esy title.....

Salad
Mrs. Jim Steward

1 package lemon gelatin
1 small can crushed pineapple
1 dozen maraschino cherries , cut up
1 cup nutmeats,
2 bananas
12 marshmallows
1/2 pint whipping cream, whipped

Dissolve gelatin in 1 pint water . When it begins to thicken, add marshmallows, cut in small pieces, cherries, pineapple, bananas and nutmeats. Mix together and when it stets fold in whipped cream

Burritos

Here is a start of another week of recipes....

Burritos
Mrs. Anthony Garcia, Jr.

1 package white flour tortillas( 12)
1 quart pinto beans , navy or brown beans
1 medium size onion, diced
1 1/2 cup American cheese, grated

Place beans in skillet and mash with spoon. Fry mashed beans with diced onion, stirring occasionally to a thick warm mixture. spread on tortilla with bean mixture and sprinkle with grated cheese. Fold tortillas in rolls and sprinkle with remaining cheese. Place burritos on cookie sheet and bake 15 minutes or until cheese is thoroughly melted and tortillas begin to brown slightly at 350 degrees. Serve warm with hot sauce.

Feather beds

I know kinda of weird name for bread....

Feather beds
Mrs. Elsie Shutt

1 /3 cup sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup hot potato water
1/4 cup warm water
1 package or cake yeast
1/2 cup lukewarm warm mashed potatoes
4 1/2 cups flour, sifted

Stir sugar, salt and shortening into hot potato water and cool to luke warm. Sprinkle or crumble yeast into warm water and stir until dissolved. Add lukewarm potato water mixture, mashed potatoes, egg and 2 cup flour. Beat until smooth. Stir in enough additional flour to form a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. place in greased bowl , turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured board and divide in half.
For pan rolls, divide 1/2 dough into 12 equal pieces. Form in smooth balls. Place greased 9-inch round cake pan. Repeat with remaining half of dough. Cover and let rise in warm place,. free from draft, until double in bulk, about 45 minutes. Bake 20 minutes at 375 degrees. Brush lightly with melted butter.

Fluffy Fruit Dessert

Here is the dessert recipe for the week

Fluffy Fruit Dessert
Mrs. Jerry W. Franklin

1 ( No. 2 1/2 ) can fruit cocktail, well drained
1 cup miniature marshmallow
1 cup dairy sour cream
1 Tablespoon lemon juice
1 1/2 Tablespoon sugar
1/4 teaspoon salt
Maraschino Cherries

mix all ingredients well and chill in dessert dishes for several hours. Top with Cherries. Serves 5 or 6.

Cauliflower Coleslaw

here is a different version of coleslaw...

Cauliflower Coleslaw
Mrs. Mary B. Mann

1 medium cauliflower
1 cup red radishes, thinly sliced
 1 small onion, grated
1/2 cup watercress or parsley, snipped
3/4 teaspoon salt
dash pepper
1 cup sour cream
1/2 package cheese-garlic salad dressing mix
1 1/2 Tablespoon lemon juice
1/4 teaspoon seasoned salt
2 Tablespoon salad oil

Slice cauliflower very thinly, then toss with radishes, onion, watercress , salt and pepper. Combine remaining ingredients; toss lightly with salad. Serves 6 to 8.

Racho Beef Bake

I took last week off of putting recipes on this blog...so here we go for more recipes.....


Rancho Beef Bake
Mrs. Vincent C. Solomon

1 ( 1 pound) can beans in barbeque sauce
1 ( 1 -pound ) can tomatoes, undrained
1 1/2 pound ground beef
1 cup mashed potato flakes
1 egg
 1 package onion soup mix
1/4 cup catsup
1 Tablespoon Worcestershire sauce
1/4 teaspoon pepper

Combine beans and tomatoes in 13 x 9-inch pans, spreading evenly. combine remaining ingredients and mix well. shape into 21 meatballs, 1 1/2-inch in diameter. Arrange in 3 rows down center of filling . Bake 20 minutes at 400 degrees. Remove from oven and drop biscuits by Tablespoonfuls in 2 rolls between meatballs. Bake 20 to 25 minutes longer ( for a more tender meatballs, do not pack ground beef mixture)

Biscuits

1 cup all purpose flour
1 Tablespoon baking powder
1 package ( 1 Tablespoon ) dry chili -cheese dip mix
1/2 teaspoon salt
1/4 cup cooking oil
1/2 cup milk

Combine flour, baking flour and dip mix. Add oil and milk and stir until dry particles are moisten. Serves 6 to 8.

Fruit Cobbler

Here is a easy recipe for cobbler...


Fruit cobbler
Mrs. James D. Vesson

1 cup sugar ( if canned fruit is sweet, use only 1/4 cup)
4 Tablespoon flour
1/2 teaspoon cinnamon
2 cups canned fruit
3/4 cup juice form fruit
1 can biscuits

Mix sugar, flour and cinnamon.Blend with fruit and juice. Pour into greased casserole. Put biscuits on top of fruit. Preheat oven to 400 degrees. Bake 25 to 30 minutes . Serve hot. Serves 4.

Danish Minature Pastries

This is a long recipe...two different filling recipes for these pastries....

Danish Miniature Pastries
Mrs. Gordon Burnett

1 cup butter or margarine
1/2 cup shortening
1 package dry yeast
1/4 cup warm water , not hot ( 110 to 115 degrees)
1 can ( 4 1/2 oz) evaporated milk
3 egg yolks, slightly beaten
2 Tablespoon sugar
1 teaspoon vanilla
 2 teaspoon salt
5 cups flour
1/2 cup sugar
2 teaspoon cinnamon

Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups flour and beat at medium speed on mixer 3 minutes or beat by hand until smooth. Stir in remaining flour and mix until smooth. Round up dough in lightly greased bowl. Cover with damp cloth. Refrigerate several hours or over night .Dough must be firm. Divide dough in half. Blend in sugar and cinnamon and use this mixture for rolling dough out dough on cloth covered board. Roll  dough into 2- 16-inch squares. Cut into 4 x 1-inch strips. spread a teaspoonful of desired topping on strip. Roll up jelly roll fashion. Place on greased baking sheet, cut side down. Let stand in warm place ( 85 degrees) 1 hour or until a slight indention remains in dough, when touched with finger. Heat oven to 350 degrees. Bake about 15 minutes or until golden brown. Drizzle with confectioners icing while warm.

Now on to the filling recipes...

Date Nut Filling

2 cups dates, cut up
3/4 cup sugar
3/4 cup water
1/2 cup nutmeats

Cook dates, sugar, and water slowly , stirring constantly until thickened. Add nutmeats and cool.


Kolache Filling

1 cup ( 1/2 pound ) prunes
3/4 cup ( 4 oz) dried apricots
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon lemon rind, grated
1/4 teaspoon allspice

Simmer prunes and apricots in water to cover, about 30 minutes or until tender. Drain and chop fruit finely. Mix with sugar , lemon juice, lemon rind and allspice.



You could use these fillings or come up with your own

Coconut Topped Pudding Cake

Here is another cake recipe for the week....

Coconut Topped Pudding Cake
Mrs. Jospeh Fabac

1 package yellow cake mix
1 package vanilla instant pudding
1/8 teaspoon salt
1 cup water
1/3 cup salad oil
3 eggs

Place cake mix, pudding and salt in large bowl and blend at low speed of mixer. add water, oil and eggs; beat at medium speed for 3 minutes or until smooth and creamy. Pour batter into greased and floured 9-inch square pan. Bake 50 to 55 minutes at 350 degrees. Let cool 5 minutes then spread with coconut topping.

Coconut Topping

1 /2 cup butter or margarine, melted
 1/2 cup brown sugar
1/4 cup milk few grains of salt
1/2 teaspoon vanilla
1 cup shredded coconut
1/2 cup pecans or walnuts, chopped

Blend all ingredients and spread over cake. Place under broiled and brown slowly and carefully, about 5 minutes. Serve right from pan.

Refrigerator Cheese Pie

Today two dessert recipes


Refrigerator Cheese Pie
Mrs. Katherine Dodig

2 envelopes unflavoered gelatin
 1/2 cup cold water
 2 egg yolks, well beaten
1/2 cup sugar
1/2 cup milk
1 teaspoon salt
2 cups cottage cheese
1 teaspoon lemon rind, grated
2 Tablespoon lemon juice
 1teaspoon vanilla
2 egg whites, beaten
 1c up whipped cream , whipped
1 9-inch  crumb crust

Soften gelatin in 1/2 cup water. Combine egg yolks, sugar, milk and salt. cook over boiling water until thick and smooth, stirring constantly. Stir in gelatin. Chill until thick. Combine cottage cheese, lemon rinds, juice and vanilla and beat until smooth. Blend in custard mixture. Fold in egg whites and whipped cream. Pour into crumb crust. Chill 3 hours.

Fruit Cocktail Cake

Here is a fruit cocktail cake....

Fruit Cocktail cake
Mrs. Sylvia Williams

1 ( No. 2 ) can fruit cocktail
1 cup flour
1 cup sugar
 1 teaspoon soda
dash salt
1/2 cup brown sugar
chopped nutmeats

Drain fruit cocktail. Combine flour, sugar, soda and salt and mix with cocktail. put mixture in greased glass ovenware bowl and sprinkle with brown sugar and nutmeats. Dot with butter. Bake 30 to 40 minutes at 350 degrees.

Cheese Straws

Here is a good appetizer....

Cheese Straws
Mrs. Julie Vaughn

2 cups mild cheddar cheese, finely grated
2 cups flour
 1 scant cup butter
1/2 cup sweet cream

Cut butter into flour and cheese until coarse consistency. Add sweet cream to make a soft dough. Roll out on lightly floured surface to 1/4-inch thick. cut in 1 -inch strips. Bake at 425 degrees until golden brown

Cake topped Fruit Pie

Here is the second recipe for the day....

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.

Easy Chicken Mushroom Pie

Since everyone loves the two recipes a day...I think I will do it again....and this way maybe we can get thru all the dessert recipes.....in which who doesn't love desserts....


Easy Chicken Mushroom Pie
Mary Frances Spalding

5 Tablespoon butter
1/2 cup onion, diced
2 cans cream of  chicken soup
1/2 cup milk
1 Tablespoon flour
1/2 pound mushrooms, sliced
1 cup peas
1/8 cup pimentos
1 cup carrots, cooked and sliced
salt and pepper to taste
4 cups cooked chicken, cut into medium size pieces
frozen biscuits

Heat butter, add onion and mushrooms and cook over low heat for 10 minutes. Add flour slowly and stir until blended. Blend in milk. When this mixture is smooth, add soup. Cook 5 minutes, stirring constantly. Remove from heat, season. Alternate layers of chicken with peas and carrots in greased casserole. Cover with sauce. Put pimentos on top. Place biscuits close together on top and bake 20 minutes .Serves8.

Chocolate Pound Cake

Ohhh who doesn't like Pound cake?

Chocolate Pound Cake
Mrs. Charles F. Bowers

2 sticks butter, softened
2 cups sugar
4 eggs
2 small cans chocolate syrup
2 1/2 cups flour
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon soda
1 teaspoon vanilla
7 small chocolate bars, melted

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Add chocolate syrup. Add sifted flour and salt, alternately with buttermilk. Add vanilla and melted chocolate bars. Mix well. Bake 1 hour at 350 degrees in tube pan that has been well greased and floured

Delicious Fruit Bread

Here is the bread recipe for this week.

Delicious Fruit Bread
Mrs. Vincent C. Solomon

1 package yeast coffee cake mix or 1 package hot roll mix
1/2 cup candied cherries, whole
1 cup dried apricots, chopped
1 cup white seedless raisins
1 cup walnuts, coarsely chopped

Prepare mix according to directions and add other ingredients in order listed. Lightly grease bowl and top of dough, cover with wax paper and let rise. After double , Knead 3 minutes with floured hands. Shape into loaf and place in greased 5 x 7-inch pan. Lightly grease surface, cover and let rise until double. Bake 30 to 35 minutes at 375 degrees. Remove from pan at once, slightly cool and frost with confectioners sugar icing and candied fruit. Does not need to be iced.

Date Roll

Dates.........

Date Roll
Mrs. Mabel Renfro

25 graham crackers, rolled fine
1 cup dates, chopped
1 cup pecans, chopped
1 cup small marshmallows

Mix with a small amount of milk or cream to the consistency of biscuit dough. Roll out on bread board, sprinkle with confectioners sugar and roll up like jelly roll. Make the day before it is used. Slice and top with whipped cream. Serves 10 to 12.

Ice Box Dessert

This has a simple name.....

Ice Box Dessert
Mrs. Mabel Rentro

1 1/2 pound vanilla wafers, crushed
3 egg yolks, beaten
1 1/2 cup sugar
1/2 cup butter or margarine, melted
1 large can crushed pineapple, drained
 1 cup nutmeats

Beat eggs; add sugar, pineapple and nutmeats. Line a 9 x 13-inch pan with part of rolled wafers ( save enough for top) Add pineapple mixture and sprinkle with wafer crumbs. Refrigerate overnight. Top with whipped cream. Serves 12 to 15.

Prune Pie Majestic

Here is a dessert recipe for prunes.

Prune Pie Majestic
Mrs. Elsi Stitt

2 cups cooked prunes
2 cups sliced bananas
2/3 cup honey
1/4 cup butter
1/4 teaspoon lemon extract
1 baked 9-inch pastry shell
 Meringue made with 3 egg whites

Pit prunes and cut into small pieces. Cream honey and butter until thick and smooth. Add prunes and bananas, extract and mix thoroughly. Pour into baked pie shell and cover with meringue. Bake 15 minutes at 350 degrees.

Orange Gelatin Salad

Here is another Gelatin salad...they sure love those gelatin salad recipe in the 60s.

Orange Gelatin Salad
Mrs. Julia Vaughhn

1 package softened cream cheese
1 9 No. 303) can crushed pineapple
1 package orange flavored gelatin
'chopped nuts, optional

Prepare gelatin according to package directions. When it starts to thicken, add cream cheese and pineapple, which has been blended smoothly. Chill until firm. Serve on lettuce leaf with a dash of mayonnaise

Swedish Pie

Here is another week of 2 recipes a day...the second recipe for each day will be a dessert...don`t you love desserts.

Swedish Pie
Mrs. Leroy Lamson

1 Tablespoon butter
1 egg, beaten
1teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup flour
3/4 cup sugar
2 1/2 cup cold milk

Preheat oven to 350 degrees. Heat butter in a 8 or 9-inch pie plate. When butter melts, grease sides of plate. Combine egg, vanilla, cinnamon and salt.
Mix flour and sugar. With cold milk, add to above ingredients. Pour into pie plate and bake 10 minutes at 350 degrees and continue baking until custard is set.

Western Meatloaf

Here is a different recipe for meatloaf...with a can of chili beans in it....

Western Meatloaf
Lynda Faye Hunt

2 eggs
2 cups cracker crumbs, mashed
2 pound ground beef
1/2 cup onion, finely chopped
2 teaspoon salt
1/4 cup catsup or
1 small can tomato paste
1 can chili beans...drained and rinsed

Combine egg and crumbs and stir until blended. Add ground beef, onion, salt and mix lightly; then add catsup or tomato paste and beans. Place in loaf pan or into loaf on a shallow baking pan. Spread catsup on top. Bake 1 hour at 350 degrees.Makes 6 to 8 servings.

Angel Rolls

Ok, When I tried this I thought the dough was a little to wet , might want to add some more flour...haven't tried to make it again...but here is the recipe....

Angel Rolls
Pauline Johnson

5 cups flour
3/4 cup shortening
1 teaspoon salt
1 teaspoon soda
4 teaspoon baking powder
4 Tablespoon sugar
1 package yeast
1/2 cup warm water
2 cups buttermilk

dissolve yeast in warm water. Mix dry ingredients together with shortening until like fine meal. Add buttermilk and yeast. Mix until dampened. Store in refrigerator and use as wish. Roll out , cut with biscuit cutter and bake 12 minutes or until brown at 500 degrees.

* of course I didn't bake them at 500 degrees either , I use temp of 425 degrees.

Cranberry-Pumpkin Muffins and bread

I know here in the Ozarks its not really fresh cranberry time of the year....but here is a recipe for them.......might be able to use canned cranberries if you can find any.......Remember I do type word for word from the recipes in the Kansas City Kansan Silver Spoon Cookbook.

Cranberry-Pumpkin Muffins and Bread
Mrs. Edwin D. Shutt

31/2 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/3 cup salad oil
2 eggs
3/4 cup canned pumpkin
1 1/2 cup fresh cranberries, coarsely chopped

Preheat oven to 400 degrees. sift flour, baking powder, salt, sugar and allspice together. Beat oil, eggs, and pumpkin until blended. Add all at once to sifted ingredients and stir until mixture is just blended. Fold in Cranberries. Spoon mixture into greased muffin pans or 8 x 4 x3 -inch loaf pan.
Bake 20 to 25 minutes or until muffins or loaf is lightly browned. Let stand 5 minutes before removing from pan. Serve warm or cold. Makes 12 muffins.


* Taste the batter and put sugar in to taste....I think I put about a cup in.........

Pineapple Salad

Looks like both recipes for today has pineapple in them.........

Pineapple Salad
Mrs. Charles Devolt

1 large can crushed pineapple
1/2 cup sugar
1 Tablespoon flour
1 Tablespoon water
1 cup coconut, for top, or nutmeats , or combinations, if desired

Mix pineapple, sugar, flour and water. Sprinkle coconut over top and bake approximately 30 minutes at 375 degrees.

24-Hour Salad

on to the salads..........

24-Hour Salad
Patricia Miller

1 ( No. 2 1/2 ) can crushed pineapple, drained
1 pound marshmallows, cut up
1/4 cup sweet cream
3 egg yolks
3 Tablespoon sugar
juice of 1 lemon
1 pint cream, whipped

Mix pineapple and marshmallows. Mix sweet cream, egg yolks, sugar and lemon juice together and cook until thick, then cool. Mix whipped cream with dressing that has been cooked and cooled. Add pineapples and marshmallows. Refrigerate for 24 hours.

Green Rice casserole

Here is a what I think of a main dish for the day............

Green Rice Casserole
Mrs. Lloyd Layton

3 cups cooked rice
1 cup parsley, chopped
1/2 cup cheddar cheese, grated
1/3 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic
1 can ( 14 1/2 oz) evaporated milk'
1/2 cup vegetable oil
1 Tablespoon salt
1/2 teaspoon pepper
Juice and grated rind on 1 lemon

Mix rice, parsley, cheese, onion, green pepper and garlic in 2 -quart greased casserole. Blend rest of ingredients and mix into rice. Sprinkle with paprika and bake 45 minutes at 350 degrees. Mixture should be like soft custard.

Sweet -Sour Green Beans

Ok, I know this isn`t really a main dish,........but then again a just green beans...
So will have two recipes for each day this week......

Sweet-Sour Green Beans
Mrs. Katherine Kerr

1 can green beans ( about 1 pound)
2 Tablespoon vinegar
1 small onion, grated
2 Tablespoon sugar
2 Tablespoon butter or margarine
1/2 bay leaf

Drain liquid from beans into saucepan; mix remaining ingredients in liquid and heat to boiling. Add beans and simmer about 10 minutes.

Hello Dolly Squares

Well hello Dolly......
This is the last recipe of this category of the cakes, cookies and candy of 1968 Kansas City Kansan Silver Spoon Cookbook


Hello Dolly Squares
Mrs. H. L. Spencer

1 stick margarine
1 cup graham cracker crumbs
1 cup coconut
1/2 to 1 cup walnuts, chopped
 1 ( 6 oz) Package semi-sweet chocolate morsels
1 can sweetened condensed milk

Melt margarine in 9-inch square pan. Sprinkle graham cracker crumbs evenly over melted margarine. Sprinkle coconut and chocolate morsels over nutmeats. Pour condensed milk over all. Do not stir. Bake 25 minutes at 350 degrees. Let cool completely before cutting into squares.

Supreme Coffee Cake

Here is another Coffee cake recipe....

Supreme Coffee Cake
Mrs. Howard H. Miller

1/2 cup butter or margarine
1 cup sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1 cup sugar
2 cups flour, sifted
1 teaspoon soda
1/2 teaspoon salt

Cream butter and sugar , then add sour cream. Add dry ingredients and mix well. Pour half of batter into a 9 x 13-inch pan that has been greased. Sprinkle with half the topping and rest of batter and cover with remaining topping. Bake 30 minutes at 350 degrees,. Serves 12

Topping was not included in this recipe...but I'm thinking cinnamon and sugar mixture plus some nutmeats if so desired

Fresh Strawberry Pie

I love Fresh strawberries ....am thinking about planting some in the garden.......a bed of strawberries...yummy....

Fresh Strawberry Pie
Mrs. John O. Fife

3 cups fresh berries ( do not drain)
1 1/2 Tablespoon tapioca
1 cup sugar
 1/8 teaspoon salt
4 or 5 drops of red food coloring
1 Tablespoon butter
 1 recipe plain pastry

mix berries, tapioca, sugar, salt and coloring and let stand 15 minutes. Put in pastry-lined pie pan. Dot with butter and adjust top crust. Bake 10 minutes at 400 degrees., then lower to 350 degrees and continue baking for 40 to 45 minutes.

Julie`s Easy -Cheap Frosting

Here is a recipe for that cake that was posted earlier...

Julie`s Easy-Cheap Frosting

1/2 cup milk
2 Tablespoon flour1/2 cup sugar
1/2 cup vegetable shortening
1 1/2 teaspoon flavoring ( more if desired)

Add milk to flour and mix until smooth. cook over medium heat until thickened. While it cools , cream shortening with sugar thoroughly . Ad cooled flour mixture to sugar mixture and beat on high speed of electric mixer for 5 minutes. Add flavoring of your choice.

Butterscotch Walnut Pie

This was the winning recipe back in 1968 for the Kansas City Kansan Silver Spoon Cookbook in the dessert category.


Butterscotch Walnut Pie
Elsie Stitt

1/3 cup butter
3 Tablespoon sugar
1 egg yolk
1 cup flour
2 Tablespoon walnuts

Soften butter with sugar and egg yolk just until blended. Add flour and mix  just until dough forms. Reserve 1/4 cup of mixture for crumb topping. Press rest of mixture evenly over bottom and sides of 9-inch pie pan. Flute. Bake 12 -15 minutes at 375 degrees. Bake crumbs for topping 10 to 12 minutes. Cool . Spoon filling into crust. Sprinkle with crumbs and walnuts. Chill at least 2 hours.

Butterscotch Filling

1  envelope unflavored gelatin
1/4 cup cold water
 1 6-oz package butterscotch  morsels
1 3-oz package cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
 1/2 cup walnuts, chopped
 1/2 teaspoon rum flavoring
1/4 cup sugar

Soften gelatin in cold water. Dissolve over boiling water . Stir in morsels and cream cheese. Remove from heat. Add milk, egg yolks, walnuts and rum flavoring; beat well. Chill until very thick, but not set. Beat egg whites until soft mounds form. Add sugar gradually beat until stiff. Fold into butter scotch mixture.

Busy Day Cake

As a mom here doesn't have busy days....

Busy Day Cake
Mrs. Katherine Kerr

1 2/3 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 teaspoon baking powder
1/3 cup shortening
2/3 cup milk
1 egg, unbeaten
1 teaspoon vanilla

Sift dry ingredients; add rest of ingredients and beat at medium speed of electric mixer for 2 minutes. Pour into medium size greased and floured pan. Bake 25 to 30 minutes at 350 degrees. For chocolate cake, add 2 squares melted chocolate.

Orange Cake

Here goes a another recipe for cake.......

Orange Cake
Mrs. J. S. Yankovich

1 package orange gelatin
1 package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup water

Combine all ingredients and beat until smooth. Pour into greased and floured 9 x 13 x 2-inch pan. Bake 30 to 40 minutes at 350 degrees ( lemon or pineapple gelatin may be used instead of orange. )

Glaze

2 cups confectioners sugar
1/2 cup lemon juice

Beat sugar and juice until smooth and pour over hot cake.

Zangy Beets

I like Beets.....

Zangy Beets
Mrs. J.S. Yankovich

1 medium size can beets, sliced or cubed
1/4 cup horseradish
1/4 cup cooking oil
1/3 cup vinegar
salt and pepper

Combine horseradish, oil, vinegar , salt and pepper. Mix with beets , chill and serve.

Overnight cookies

I have decided to have two recipes for each day...the second recipe will be dessert...who doesn`t like dessert.....

Overnight Cookies
Mrs. L. C. McClallan

1 cup butter
2 cups sugar
2 egg, well beaten
1 teaspoon soda
1 teaspoon cream of tartar
1 cup nutmeats
4 cups flour

Combine ingredients and shape into roll. place in refrigerator overnight. Slice and bake in hot oven.

Rabbit, Dressing and sauce

hmmm I will be trying this sometime in the near feature I`m thinking...

Rabbit, Dressing and Sauce
Mrs. Linda Rook

1 1/2 cup chopped cooked rabbit
5 cups 1-inch bread cubes
3/4 cup celery, diced
1/2 cup nutmeats, chopped ( Walnuts, pecans or almonds)
2 Tablespoon onion, minced
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1/2 cup butter or margarine, melted
1/4 cup hot turkey or chicken broth or water
3 Tablespoon nutmeats, chopped
1 teaspoon butter or margarine
Hot leftover turkey gravy or 1 can cream of chicken soup plus 1/2 cup milk

Heat oven to 375 degrees. Combine rabbit, bread, celery, nutmeats, onion, salt, poultry seasoning and pepper. Add 1/2 cup melted butter and 1/4 cup broth or water to moisten. Shape into 10 balls. place in greased shallow pan and bake about 30 minutes or until crisp.
 About 10 minutes before serving, put nutmeats into small shallow pan; dot with 1 teaspoon butter and toast, stirring once. Serve rabbit and dressing with hot gravy or soup heated with milk. Garnish with toasted nutmeats. Serves 5.

Marmalade Bread

Here is another dessert bread recipe for the day.....

Marmalade Bread
Mary France Spalding

3 cups enriched flour, sifted
3 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon soda
1 cup English walnuts
1 1/2 cup orange marmalade
1 egg, beaten
3/4 cup orange juice
1/4 cup vegetable oil

sift together dry ingredients. Reserve 1/4 cup marmalade. combine remaining 1 1/4 cups marmalade , egg, orange juice and oil. Add to flour mixture, stirring until moisten. Stir in nutmeats. Bake in 9 1/2 x 5 x 3-inch greased loaf pan about 1 hour at 350 degrees. Remove from pan and place on baking sheet. Spread top with reserved marmalade and return to oven about 1 minutes or until glazed . Cool on rack.

Cherry Nut Bread

Ohhh Bread.......

Cherry Nut Bread
Mary Frances Spalding

2 1/2 cup flour, sifted
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
12 maraschino cherries, chopped
3/4 cup nutmeats, chopped
2 eggs, beaten
1/2 cup milk
1/4 cup maraschino cherry juice

Sift dry ingredients together and cut in vegetable oil. Stir in cherries and nutmeats. Combine liquid ingredients and add to dry ingredients. Stir only until flour is moistened. Pour into greased 9 x 5x 3-inch loaf pan. Bake 60 to 70 minutes at 350 degrees. cool on rack. Makes 1 loaf.

Pineapple-Orange Cream Cake

Oh, cake.........

Pineapple-Orange Cream Cake
Mrs. Virginia Slack

1 ( 1 pound 4 oz) can crushed pineapple, undrained
1 package vanilla pudding mix
1 pint heavy cream
1/2 cup maraschino cherries, chopped
1 pint cream or 2 packages dessert whipped topping , whipped
1 orange chiffon cake

Combine pineapple and vanilla pudding mix and cook over medium heat, stirring constantly until very thick./ Cool and chill. split cake in 3 layers. Whip cream and fold into pineapple mixture. Add cherries and spread generously between layers and on top of cake. refrigerate until ready to serve.

Chad Stuart`s Lemon-Orange Cake

Lemon and orange cake, hmmmmmm.......

Chad Stuart`s Lemon -Orange cake
Mrs. Charles Devolt

1 package yellow Cake mix
1 package orange gelatin
3/4 cup water
3/4 cup vegetable oil
4 eggs

Disregard all package directions. Combine all ingredients and mix together until smooth. Bake 30-35 minutes at 350 degrees. when cake is done and before it cools, poke holes in top with poultry nail. saturate cake with lemon sauce.

Lemon Sauce

2 cups confectioners sugar
juice of 2 lemons

blend sugar and lemon juice and spread on cake. the mixture will penetrate cake and form a glaze.

Cheesies

Cheesies
Mrs. Marvin Custer

1 jar ( 5 oz) cheese spread
1 package ( 10 oz) pie crust mix
dash cayenne pepper

Mix well and roll out to a thickness of 1/8 inch. cut with floured biscuit cutter. Place on ungreased baking sheet and bake 12 to 15 minutes at 375 degrees.

Celery Seed French Dressing

Here goes the side dish, or rather the salad/appetizers!


Celery Seed French Dressing
Mrs. Eugia Hurt

1 large onion
1 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup vinegar
2 teaspoon celery seed
2 cup salad oil

Grate onion and let stand in sugar. Combine all ingredients in electric mixer and gradually add oil. Whip until thick.

Scalloped Potatoes

Ok, when I think of scalloped potatoes I think side dish this recipe in in the main dish...so I guess you could have them for a main dish as well.

Scalloped Potatoes
Mrs. David Neal

5 medium potatoes
5 slices American cheese
1 1/2 cups milk
2 Tablespoon butter
2 Tablespoon flour
salt and pepper to taste

Peel and slice p[potatoes and arrange half of them in a 2 quart casserole. Top with half the cheese and flour. Dot with 1 Tablespoon butter. Add remaining ingredient, starting with potatoes, in layers. Pour milk over all. Bake 15 minutes at 400 degrees. Remove from oven and stir with fork . Return to oven for 30 minutes at 450 degrees.

Tipperary Spread

Starts another week of recipes...I think this week I might give ya two recipes for each day....

Tipperary Spread
Mrs. Marvin Custer

1/4 pound cheese
1/4 pound dried beef
1 cup tomato sauce
1 egg
1 green pepper

Put all ingredients, except egg, thru food chopped pr in blender. Add egg and cook until thickened. Serve cold for sandwiches.

Bread Pretzels

Who doesn't love those pretzels, dunked in cheese....yummy!!!!!!


bread Pretzels
Ann Moberly

1 1/4 cup water, 85 degrees
1 package yeast
1/2 teaspoon sugar
4 cups flour
1 egg yolk
1 Tablespoon milk

Dissolve yeast in water and add sugar. Add flour and knead 8 to 10 minutes. Let dough rise, covered in greased bowl until double in bulk. cut into 12 pieces. Form each piece into a pretzel. Place on greased baking dish. Apply thin layer of egg wash make with egg yolk, mixed with milk. Sprinkle lavishly with salt. Allow pretzels to rise until double in bulk. Preheat oven to 475 degrees. Bake 10 minutes.

Coconut Swirls

Coconut Swirls
Mrs. Robert Spalding

2 Tablespoon butter or margarine
3 Tablespoon water
1 teaspoon vanilla
2 cups confectioners sugar, sifted
1/2 cup instant milk, dry
3 cups coconut
1 ( 6 oz) package semi-sweet chocolate morsels

Melt margarine or butter and add water and vanilla. Mix confectioners sugar and instant milk and add to butter mixture about 1/2 cup at a time, mixing well after each addition. Stir in coconut. Drop by teaspoonful's onto waxed paper. Let stand until firm, about 10 minutes. Melt chocolate morsels over hot, not boiling water. Swirl about 1 teaspoon of melted chocolate on top of each coconut drop, then chill. makes 36.

Glorified Rice

I am not really much of a rice eater.....every once in a while I will eat rice...

Glorified Rice
Mrs. Charles Davolt

1 package lemon gelatin
1 cup boiling water
1 cup pineapple juice
1 cup cooked rice
1 cup crushed pineapple
1/2 cup nutmeats, chopped
1 cup cream, whipped

dissolve gelatin with boiling water. Add pineapple juice and refrigerate until it starts to thicken. Beat until frothy. Add rice, pineapple, nutmeats and whipped cream. mix and put in refrigerator until ready to serve.

Meatballs and Chicken Patio Style

I know meatballs and chicken, but hey try it you might like it.....

Meatballs and Chicken Patio Style
Mrs. Edwin D. Shutt

1 pound ground beef
1/2 cup oatmeal, quick or regular
1 1/2 cups catsup
1/4 cup onion, finely chopped
1 egg
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon parsley flakes
1 teaspoon Worcestershire sauce
1/4 cup cooking oil or shortening
1  2 1/2 to 3 pound frying chicken , cut into serving pieces
1 cup water
1/2 cup sliced green onions
1/4 cup liquid smoke

Combine beef, oatmeal, 1/2 cup catsup, onion, egg, 1 1/2 teaspoon salt, pepper, parsley flakes and Worcestershire sauce and mix well. Shape into 18 balls. Brown in 2 Tablespoons hot oil or shortening, turning to brown evenly on all sides.
Place chicken pieces on rack of charcoal grill over glowing coals or on broiler rack 4 -5 inches from heat...Brush with remaining 2 Tablespoons oil or shortening. turn once to brown both sides, allowing about 7-8 minutes per side. Place in pan with meatballs
Combine remaining 1 cup catsup, water, sliced onion and liquid smoke if desired. Pour over chicken and meat balls; cover and cook until chicken is tender, about 30 minutes. Serves 6 to 8.

Buttermilk Rolls

Yummy ,don't you love home-made rolls....

Buttermilk Rolls
Mrs. Howard H. Miller

1 cake compressed yeast
1/4 cup luke wamr water
1/4 cup shortening, melted
2 cups buttermilk
2 cups whole wheat flour
2 teaspoon salt
1/4 cup sugar
1/2 teaspoon soda
2 1/2 cup flour

Crumble yeast and soften in lukewarm water. Scald buttermilk and add sugar, salt , shortening and soda. Cool to lukewarm. Add t o yeast mixture and stir in flour, then knead. Shape into rolls and place in greased pan and brush with butter. Cover and let rise until doubled, about 1 hour. Bake 25 minutes or until golden brown, at 425 degrees. Makes 3 dozen

Brownie Cup cakes

These would be good to make....

Brownie Cup Cakes
Mrs. Marvin Custer

4 squares semi-sweet chocolate
2 stick margarine
1 1/2 cups broken pecans
1 3/4 cup sugar
1 cup unsifted flour
4 large eggs
1 teaspoon vanilla

Melt chocolate and butter and add pecans until coated. Mix sugar, flour and eggs until blended, but do not beat. Add pecan mixture, but do not beat. Add vanilla. Pour in paper cups in muffin tins, filling cups completely. Bake 35 minutes at 325 degrees. cool 10 minutes. Make 14 to 16.

Lime Gelatin Cottage cheese

Here is yet another gelatin recipe....

Lime Gelatin Cottage Cheese
Mrs. John Billaci

1 package lime gelatin
1 cup hot water
1 cup, combined carrots, green peppers and celery, finely chopped
2 cups cottage cheese
dash onion juice
1/2 cup cream, whipped
1/2 cup mayonnaise

Dissolve gelatin in hot water. When it starts to jell, add cottage cheese, onion juice and vegetables. fold in whipping cream and mayonnaise. Pour into mold, chill and set.

Chicken And Oysters

Start of another week of recipes........

Chicken and Oysters
Mrs. H. L. Spencer

1 ( 3 pound) Chicken
1 1/2 teaspoon salt
1/4 cup oil
1/4 cup flour
1/4 cup hot water
3/4 cup light cream
12 large oysters

Wash and dry chicken thoroughly. cut into quarters and dip into flour and salt. Brown chicken in oil. Add water, cover and cook slowly for 30 minutes. place chicken in baking dish and oysters on chicken. mix 1/2 teaspoon salt and cream and pour over chicken and oysters. Bake 30 minutes at 350 degrees or until tender.

Pumpkin Bread

We can have pumpkin bread anytime of the year, it is not just around the holidays...

Pumpkin Bread
Mrs. John W. Merritt

3 1/2 cup flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoon soda
3 cups sugar
1 teaspoon nutmeg
1 cup melted shortening, lukewarm
4 eggs
2/3 cup water
1 teaspoon burnt sugar flavoring
1/2 teaspoon black walnut flavoring
2 cups cooked pumpkin

Sift dry ingredients together. Make a well and add all other ingredients, mixing until batter is blended. Grease and flour 3 loaf pans. Bake 1 hour at 350 degrees or until done. Let cool on racks. Freezes well.

Applesauce Cookies

Ohh applesauce......

applesauce cookies
Mrs. John Billaci

3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/2 cup applesauce
2 1/4 cup sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1 cup raisins
1/2 cup nutmeats

Cream shortening, sugar and egg. Add applesauce and blend in flour, slat and spices. Add raisins and nutmeats and drop by teaspoon on greased cookie sheet. Bake 10 to 12 minutes at 375 degrees.

Lime Bravarian Salad

Here is another gelatin salad....

Lime Bravarian Salad
Mrs. H. L. Spencer

1 (3oz) package lime gelatin
1 cup hot water
1 cup cold water
1 small can crushed pineapple, well drained
1/4 cup pecans
1 Tablespoon maraschino cherries
1 cup whipping cream or whipped topping, whipped

Dissolve gelatin in hot water. Add cold water and chill until firmly set. Beat with fork or egg beater until fluffy. Fold in crushed pineapple. Fold in whipping cream or substitute and cherries. Chill until serving time. Serve on lettuce leaves.

Ring-Around-Beef Patties

Yes, I know I have token some time off from putting recipes on here,...It has slipped my mind, and it has been frigid cold here as well...so maybe I can get back in the swing of things.

Ring-Around-Beef Patties
Mrs. Robert L. Scott

1 pound ground beef
1 can (2 oz) mushroom stem and pieces
3/4 cup soft bread crumbs
2 Tablespoon onions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 large green peppers
2 Tablespoon catsup
2 Tablespoon American cheese, grated

Drain mushrooms, reserving liquid. Add enough milk to make 1/2 cup. Combine ground beef, mushroom liquid, bread crumbs, onion, Worcestershire sauce, salt, pepper and egg
Remove ends and seeds from green pepper. Cut each into 3-inch rings in shallow baking pan. Pack meat mixture into pepper rings. Bake 35 minutes at 350 degrees. Combine catsup and grated cheese and spoon over patties. Continue to bake 10 minutes. Serves 4 to 6.

$50,000 No-Knead Bread Twists

Ok here is very expensive recipe or at least the it taste that way.....

$50,000 No-Knead Bread Twists
Mrs. Andrew J. Kuzlla

1/2 cup shortening
3 Tablespoon sugar
1 1/2 teaspoon salt
1/2 cup scalded milk
1 teaspoon vanilla
2 cakes compressed yeast, crumbled
3 cups flour, sifted
2 eggs
3/4 cup nutmeats, chopped
1/2 cup sugar
1 teaspoon cinnamon

Dissolve yeast in scalded milk. combine shortening, sugar, salt, vanilla and milk. Add yeast and mix well. Blend in 1 1/2 cups flour and beat until smooth. cover and let rest 15 minutes. Add eggs, one at a time, beating well after each addition. Blend in remaining flour and mix thoroughly. The dough will be quite soft. Let  rise one of two ways. Either set covered dough in warm place ( 80 to 90 degrees) about 1/2 hour or tie dough in tea towel , allowing ample space for dough to rise and place in large mixing bowl and fill with water ( 75 to 80 degrees). Let stand until dough rises to top of water, about 30 to 40 minutes. Remove from water.
Combine nutmeats, sugar and cinnamon. divide dough into pieces with teaspoon. Roll each piece in sugar-nut mixture; stretch to about 8 inches in length. Twist in to desired shapes. Place on baking sheet. let stand 5 minutes. Bake 12 to 15 minutes at 375 degrees. Makes 2 dozen.
* If dry yeast is used decrease milk to 1/4 cup.

Chocolate cherries

We can enjoy these year round, I think......

Chocolate Cherries
Mrs. Marvin Custer

1 pound butter
1 can sweetened condensed milk
1 1/2 cups confectioners sugar
3 cups pecans, chopped
2 cup coconut
1/2 cup red candied cherries
1/2 cup green candied cherries
1 bar paraffin
1 bar German Chocolate
1 ( 6oz) package chocolate chips

Melt butter and add condensed milk, then sugar and stir well. Add pecans, coconut and cherries. Chill 3 hours or overnight. Roll in balls the size of walnuts and chill again. Melt paraffin, chocolate and chocolate chips. Dip candy in mixture and chill. makes approximately 154 pieces.

St. Patrick`s Salad

I know it is not St .Patrick`s day, but it is coming up....or just make this salad any old time....

St. Patrick`s Day
Mrs. H. l. Spencer

1 cup cottage cheese
3 green peppers
6 thick slices tomatoes
1/3 cup stuffed olives
1/4 cup pecans
French Dressing

Mix cottage cheese, chopped olives and pecans. cut tops from peppers and stuff with cottage cheese mixture. Replace tops and wrap in waxed paper and chill. when ready to serve, cut each pepper in half and place each half pepper on tomato slice. place on shredded lettuce. Serve with French Dressing.

Shepherds Pie

Start of another week....

Shepherd`s Pie
Mrs. Richard L. Scott

1 1/2 pounds boneless beef, cut into 1-inch cubes
1/2 cup flour
1/3 cup cooking oil
salt, pepper and monosodium glutamate to taste
2 cloves garlic , crushed
1/4 teaspoon marjoram or oregano ( optional)
4 carrots, each cut into 3 or 4 pieces, crosswise
4 small boiling onions
4 medium potatoes, peeled and boiled
1/2 cup milk

Roll cubes of beef in flour and brown in oil. Add leftover flour, seasonings, garlic and herbs. When beef is browned, add 1 1/2 cups hot water or enough to make a medium gravy. Cover and cook until meat is very tender ( about 1 1/2 hours over low heat or 20 minutes in pressure cooker). After about 1 1/4 hours, add carrots, and onions. If pressure cooker is used , add vegetables after 13 minutes. Meanwhile mash potatoes with 1/2 cup milk and season to taste. When meat and vegetables are done, place in casserole and put mashed potatoes in mounds around edge. Heat under broiler until potatoes are lightly browned.

Injun Pudding' Bread

Here is the bread recipe...

Injun Pudding ' Bread
Mrs. Mary Holstrom

2 packages active dry yeast
1/2 cup warm water ( 105 to 115 degrees)
1 1/2 cup water
1 cup yellow corn meal
1/3 cup salad oil
1/2 cup dark molasses
4 teaspoon salt
2 eggs
5 1/2 cups flour
Cornmeal and salt

Dissolve yeast in 1/2 cup water. Add remaining ingredients except cornmeal and salt, which has been mixed with half the flour. Beat 1 minute at medium speed with electric mixer or 300 strokes by hand. scarpe sides and bottom of bowl frequently. Blend in remaining flour with pan. pat into shape with floured hands. Let rise . Spread batter in greased 10-inch tube pan double in bulk, about 1 hour. Heat oven to 375 degrees. Sprinkle loaf with a little cornmeal and salt. Bake 50 to 55 minutes . Serve warm

Date Roll Candy

Here is the dessert for the week...I know it really isn`t candy making time of the year....but really cant you make candy any time of the year!

Date Roll Candy
Patricia Miller

1 1/2 cup brown sugar
1 1/2 cup white sugar
1 cup milk
1 Tablespoon butter
1 small box of dates
1 cup nutmeats

Mix sugars, milk, and butter and boil slowly to soft ball stage in cold water. Take off heat and beat until stiff and creamy. Add dates and nutmeats and pour into wet towel and roll.

Doctored Beans

This is to me really a side dish but was put in the main dish category1

Doctored Beans
Mabel Brauer

1 ( No. 1 1/2 ) can pork and beans
1/4 cup brown sugar
1 Tablespoon table mustard
1 Tablespoon vinegar
1/4 teaspoon salt
1/2 cup tomato catsup

Mix all in ingredients in a kettle and bring to a boil on top of stove. Simmer for about 15 minutes, stirring frequently. Serve hot or cold.

Pork Chop and baked beans

Here is the main dish for this week....

Pork Chop and Baked Beans
Mrs. Jerry W. Franklin

4 lean pork chops
1 ( No. 303) can pork and beans
1/2 cup brown sugar
1/4 cup onion, chopped
1/4 cup tomato catsup
1/4 cup bottled barbeque sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Combine pork and beans , sugar , onion, catsup, barbeque sauce, salt and pepper in a quart casserole. Blend all ingredients well. Place pork chops on top of the bean mixture and season with salt, pepper and garlic salt. Bake uncovered 1 1/2 hours at 350 degrees . Serves 4.

Pecan Cluster Rolls

Here is the bread recipe for the day! A bubble type bread!

Pecan Cluster Rolls
Mrs. Ben H. Dickerson

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
2 package yeast
1/2 cup warm water
1 egg
4 cups flour, sifted
melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped

Combine milk, sugar , salt and margarine. Cool to lukewarm . Dissolve yeast in water. Stir in lukewarm milk mixture. Blend in egg and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly, chill for at least 2 hours. Shape into 1 1/2-inch balls; dip into melted butter and mixture of brown sugar and cinnamon. sprinkle with pecans. Place in alternate rolls and layers in greased angel cake pan. let rise until double in bulk. Bake 45 minutes at 350 degrees. Serves 12 to 14.

Cocoa Divinity Cake

Here is another cake recipe from the cake cookies candy category from 1968!

Cocoa Divinity Cake
Mrs. Katherine Kerr

2 cups minus 2 Tablespoon cake flour
1 1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon salt
1/4 teaspoon red food coloring
6 Tablespoon cocoa
2/3 cup vegetable shortening
1 cup sour or buttermilk
2 large eggs

Sift dry ingredients and add shortening and milk . Beat at medium speed of electric mixer for 2 minutes. Add eggs and food coloring and beat 2 minutes more. Pour into 8-inch greased and floured pans and bake at 350 degrees for 25 to 30 minutes.

Minute Fudge Frosting

1/2 cup cocoa
1/4 cup milk
4 Tablespoon butter or margarine
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt

combine all ingredients , except vanilla, in saucepan and melt slowly over low hear, stirring gently from bottom, until it comes to a boil. Boil 1 minutes, exactly. Remove from heat and beat immediately until it begins to thicken. Add vanilla and spread on cake.

Blueberry Sauce

The workbasket almost always had Reader`s favorite recipes in there.

Blueberry sauce
Lori McKinnis

Mix until smooth:
8 teaspoon cornstarch
2 cup warm water

Add:
2 cup fresh or frozen blueberries
1 cup sugar

Cook over low heat until thick and transparent, stirring constantly. Remove from heat, blend in 2 Tablespoon butter or margarine and 2 teaspoon lemon juice.
Makes 3 cup sauce.

Frozen Delight salad

Sorry about not putting a recipe up yesterday, but where the computer is at their is no heat in that room and with -5 degrees ....I think that is a little cold.

Frozen Delight Salad
Mrs. James C. Huff Jr.

1 box lime gelatin
1 ( 3 oz ) cream cheese, softened to room temperature
1 box whipped cream dessert topping
3 Tablespoons salad dressing or mayonnaise
2 Tablespoon lemon juice or lime juice
1 9 No. 303 ) can fruit cocktail, well drained
3/4 cup pecans or walnuts , chopped
2 cups miniature marshmallows
few drops of green food coloring

Prepare gelatin according to directions, using only half the amount of hot and cold water. Let it chill until it begins to set. Whip cream cheese until light and fluffy, adding salad dressing, lemon or lime juice and food coloring. When gelatin has begun to set, whip it lightly and fold in dessert topping and cream cheese mixture. Add fruit cocktail, nutmeats and marshmallows. Pour into lightly greased mold or into cupcake papers, place in cupcake pans and freeze until firm. Serve on lettuce leaves and garnish with walnut halves and maraschino cherries. Will keep for several weeks in freezer

Cinnamon Knots

Here is the Bread, roll recipe for the week.....

Cinnamon Knots
Mrs. Virgil Sullivan

2 package dry yeast
1/2 cup warm water
3/4 cup scalded milk
1/4 cup sugar
2 cups butter or margarine
2 eggs, slightly beaten
4 1/4 cup flour, sifted
1 cup sugar
3 Tablespoon cinnamon

Dissolve yeast in water. When milk is scalded add sugar and 1 cup butter. Stir until melted and dissolved, then add eggs, yeast and flour. Mix until blended, by hand. Cover lightly and refrigerate overnight.. divide dough in half. roll out each half to a 12 x 8-inch rectangle. Cut strips 1/2 x 1 x 6-inchs. dip each strip into 1 cup melted margarine then into a mixture of 1 cup sugar combined with 3 Tablespoons cinnamon. Tie them into knows and put on greased cookie sheets. Let set until double in bulk about 1 hour. Bake 12 to 15 minutes at 350 degrees.

Dump Cake

Here is another recipe for Dump cake...I so love to make these and it is sooo easy....

Dump Cake
Mrs. Charles Davolt

1 large can crushed pineapple
1 can cherry pie filing
1 yellow cake mix ( 2-layer size)
1/2 cup nutmeats, chopped
1 or 2 stick butter or margarine ( depending on desired richness)

Grease a 9 x 13-inch pan. " Dump in undrained crushed pineapple and spread to fill corners. Then dump in cherry pie filling and spread. Next dump in unmixed cake mix, sprinkling it over around to cover the fruit. sprinkle the nutmeats over the mix and cut butter or margarine in patties and put them over top. Bake 50 to 60 minutes at 350 degrees or until light brown. ( do not stir cake at anytime)