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.