Lemon Curd Tarts

This recipe will finish the Appetizers and soup section of the 1967 Silver Spoon Cookbook by readers of the Kansan newspaper of that submitted recipes to them. They , far as I know do not put out this paper, or rather book. You may find the recipes here, at least for the ones I do have.


Lemon Curd Tarts
Irene Brown

grated rind of 2 lemons
1/2 cup lemon juice
2 cups sugar
1 cup butter
4 eggs, well beaten

Combine lemon rind and juice and sugar. Add butter and heat in double boiler until butter is melted. Mix eggs, cooking and stirring constantly until mixture piles on top of self, about 16 minutes.

Hot Ziggities

Yea, we are almost done with the recipes from appetizers and soups from 1967 Kansan`s Silver Spoon cookbook and all that will be left is main dishes, salads, breads and ooh the desserts....yummmy. Just one more recipe to go after this one.

This recipe calls for water chestnuts, yum.

Hot Ziggities
Mrs. H. L. Spencer

1 can water chestnuts, drained
1 cup soy sauce
bacon strips

Soak water chestnuts in soy sauce for 30 minutes. Remove water chestnuts and wrap each in bacon. Secure with toothpick. Broil until bacon is crisp. Serve warm



This i my plan to put all the recipes from the Kansan`s Silver Spoon Cookbook on here as their is no other place that I have found them on the web and why not let them be on the web....You never can have enough recipes......

Country Club Vegetables Beef Soup

This is good on a cold winter`s night, like tonight, or maybe last here in the ozarks when it got down to 1 degree.



Country Club Vegetables Beef soup
Mrs. Harry Zacharias

6 cups water
1 large bay leaf
3 Tablespoons beef base ( can use a beef bouillon cube)
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon black pepper
1 cup celery, chopped
1/2 cup onion, chopped ( Or did what I did and use a whole one)
1/2 cup green pepper, chopped
2 cups raw potatoes, chopped
2 pounds chopped stew meat
1/4 cup alphabet spaghetti ( or use any pasta like Zita)
1 No. 303 can diced carrots ( I used a frozen package of peas and carrots)
1 No. 303 can French Style green beans ( regular cut is just fine)
1 No. 303 can corn
1 No. 303 can whole tomatoes ( or can use diced tomatoes with basil, garlic and oregano....makes it abit spicer)
1/2 cup catsup
2 Tablespoon worcestershire sauce
1/3 teaspoon tabasco sauce

Combine water, meat and seasonings, raw vegetables and spaghetti. Bring to a boil and simmer 45 minutes. Stir in canned vegetables including juice and liquid seasonings. Simmer at least 30 minutes before serving.

Beef and Cheese Balls

These would be great for the superbowl party coming up in February or any party for that matter.


Beef and Cheese Balls
Mrs. mildred Stevovich

1 3-oz package cream cheese
small amount cream
salt and pepper
garlic powder to taste
1 package dried beef

Combine cream cheese , cream, salt, pepper and garlic powder. Shape into balls. Mince dried beef and rool cheese balls in it.

Ajmpren Soup

I have not tried this or tried to pronounce this , but here is the recipe.


Ajmpren Soup
Mrs. Mildred Stevovich

1/2 stick butter
small amount flour
paprika
1 quart milk
rice

Combine a small amount of flour with butter. Add small amount paprika. When mixed add milk and cook. Salt to taste and add a small amount of water. While cooking add rice and cook until done.


This does sound simple enough.

Senegalese soup

Here is another recipe from the year 1967. I have not tried this, but I am sure it is good.



Senegalese Soup
Mrs. Robert Shelton

1 package chicken noodle soup mix
1 teaspoon curry powder
1 small can evaporated milk
1/2 pint whipping cream, whipped

Season chicken noodle soup mix with 1 teaspoon curry powder. Prepare according to directions. Stir in evaporated milk. Serve garnish with whipped cream topped with paprika and toasted coconut.

Smoked Beef Bites

I have not tried this recipe as I can not find the smoked beef here in our small communtiy.


Smoked Beef Bites
Mrs. Larry E. Franklin

1 cup smoked beef ( 3 1/2 oz package)
3 Tablespoons green pepper, chopped
1/3 cup onion, finely chopped
1/4 cup celery , finely chopped
1/2 teaspoon horseradish
1 /3 cup mayonnaise
1 package butterflake rolls

Chop smoked beef. Add green pepper, onion, celery, horseradish and mayonnaise. Take butterflake rolls apart and press out into round circles. Place a rounded teaspoon of mixture on each circle. Fold over and press edges together. Bake on greased cookie sheet 10 minutes at 400 degrees. Makes about 2 dozen.

Swedish Vegetable Soup with Klimp

This soup is really good and great on a cold night. I made this without the klimp, it is still goood.

Swedish Vegeetable Soup With Klimp
Mrs. Charles Mallinson

1 soup bone ( I used a ham hock)
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, finely chopped
2 quarts water
1 cup carrots, diced
1 cup parsnips, diced
1/2 cup celery, diced
1 1/2 cups potatoes, diced

Combine soup bone , cold water, salt, pepper and onion. Bring to a boil and simmer 1 hour. Add vegetables and simmer 45 minutes. Serve hot with klimp.

Klimp

1 1/2 cups milk
2 egg yolks
1 teaspoon sugar
dash salt
1 drop almond extract
parsley, chopped

Scald milk. Beat egg yolks slightly. Add very small amount of hot milk to egg yolks, stirring constantly. add to remaining milk. Add almond extract and salt. Pour into dish. Top with parsley and chill. Spoon over individual servings of soup.

Cheeslicious Soup

This recipe comes From the year 1967 Kansan`s Silver Spoon Cookbook.

Cheeslicious Soup
Mrs. F. N. Repiogle

1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup water, boiling
1/4 cup onion, finely diced
4 Tablespoons butter
2 Tablespoons instant blending flour
1 teaspoon salt
1/8 teaspoon paprika
3 cups milk
2 chicken bouillon cubes
1 1/2 cups water, hot
1 1/2 cup American cheese, grated
2 Tablespoons parsley

Cook celery and carrots in 1/2 cup boiling water until tender. Set aside. Cook onion in butter until onion is transparent. Add flour, salt and paprika. Blend. Gradually add milk, stirring constantly until smooth and thick. Add boulllion cubes dissolved in hot water. Add cooked vegetables with liquid in which they were cooked in. Stir in grated cheese. Heat just until cheese is melted. Top with minced parsley. Serve immediately. Serves 6.

Onion Snacks

This recipe is from the 1967 Kansan`s Silver Spoon cookbook

Onion Snacks

1/2 cup butter
2 1/2 Tablespoons onion soup mix
1 can buttermilk biscuits

Melt butter in skillet. Stir in onion soup mix. Separate biscuits. Cut each into fourths. Add biscuits to butter mixture. Cook on low heat 20 minutes, turning to brown evenly on both sides. Makes 40 snacks.

L. P. N.`s bean soup

I do not know what the L. P. N. stand for , but this soup is good and simple to make.

L. P. N. `s Bean soup
Mrs. Joseph W. Ruzick

9 oz navy beans
5 quarts boiling water
2 quarts ham stock, ( I used beef broth)
3 oz tomato puree ( I used tomato paste)
1/2 teaspoon pepper
pinch of nutmeg
2 oz carrots ( used canned )
2 oz onions
2 oz ham scraps
1 Tablespoon flour
1 Tablespoon butter
salt to taste

Soak beans overnight. Combine with other ingredients and cook until beans are tender.

Clam Chowder

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

Clam Chowder
Mrs. Mary B. Mann

3 cups clams, copped
6 medium white potatoes, diced
5 cups water
6 Tablespoons fat, melted
1 medium onion, diced
1/3 cup rice
salt and pepper to taste

Combine clams, potatoes, water , fat and onion. Bring to boiling point. Add rice, salt and pepper. Cook until potatoes are done, about 30 minutes. ( Clams will become tough if overcooked).
If desired other vegetables , such as corn, carrots or tomatoes may be added.

Clam cheese Dip

This dip is very good. I tried it on crackers and yummy.

Clam Cheese Dip
Mrs. Mary B. Mann

1 7-oz can minced clams, drained
1 8-oz package cream cheese
1/4 cup clam liquid
2 teaspoons lemon juice
1 Tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon horseradish

Combine ingredients and blend well. Makes about 2 1/2 cups.

Pea Soup

This recipe did not appeal to me. I don`t really care for peas that much, except maybe in a salad, but I will post this for all those pea lovers out there.



Pea soup
Mrs. Leila M. Callaway

3 cups chicken stock
2 cups peas, cooked or canned
1 cup cold water
1/2 onion
1 cup milk
1/2 teaspoon salt
2 Tablespoon butter
pepper
celery salt

Put aside 1/3 of peas. Add remainder to water , stock and seasonings. Let simmer 30 minutes. Press thru sieve. Add butter and boil few minutes. Add milk and remaining peas, which have been heated. Serve hot , topped with whipped cream . Season with pepper and celery salt.

Hawaiian-Chinese Spare ribs

I have not tried thes either ,but I am sure they are good.

Hawaiian-Chinese Spare Ribs
Mrs. Henry E. Sorter

1/2 cup soy sauce
1/2 cup catsup
1/2 cup dry sherry ( I thought about replacing this with pineapple juice)
3/4 cup brown sugar
1 teaspoon salt
1 clove garlic, minced
1/2 inch piece ginger root, crushed or 1 teaspoons powdered ginger
spare ribs

Mix soy sauce, catsup, sherry, sugar, salt , garlic and ginger. Rub into ribs. Let ribs marinate 3 hours. Remove ribs and place on rack with shallow pan under it. Cover bottom of pan with 1/2-inch water. Bake 45 minutes at 350 degrees or until ribs are browned and tender. Baste with ,arinate and turn ribs frequently. Cut into individual ribs and serve with Chinese mustard or Chinese duk sauce. Serve 6 to 8.

shrimp artichoke appetizers

I have not tried these, as I don`t think I could find shallots in this area, it does sound good.
This comes from the 1967 Kansan`s Silver Spoon cookbook.


Shrimp Artichoke Appetizers
Mrs. Edia Shelton

1 can artichoke hearts
2 dozen medium shrimp, cooked and cleaned
1 egg yolk, beaten
1/2 cup olive oil
1/4 cup peanut oil
1/4 cup wine vinegar
2 Tablespoons prepared hot mustard
2 Tablespoons parsley, minced
2 Tablespoons chives, minced
1 Tablespoons shallots, minced

Combine all ingredients, except shrimp and artichoke hearts. Add these and marinatte 2 hours. Stir occasionally.

zach`s snax

This recipe is simple and is sure good. It comes from the Kansan`s Silver Spoon cookbook of 1967.

Zach`s snax
Mrs. Henry Zacharias

1 cup sour cream
1 cup American cheese or cheddar cheese spread, softened ( I used cheez whiz)
1/2 cup spanish olives, minced
1/2 teaspoon paprika
1/2 cup crisp bacon, crumbled

Combine all ingredients. Stir until smooth. Serve on party crackers or use as a dip.


This was a quote in this paper that I liked very much, I thought I would add it here.

RECIPE FOR HUSBANDS......TAKE YOUR WIFE OUT TO EAT AT LEAST ONCE A WEKK.

Potato soup

This recipe is ok, for potato soup, just as simple as can be to make. It comes from 1967 Kansan`s Silver Spoon cookbook

Potato soup
Mrs Betty Langston

6 medium potatoes
salt and pepper
1 stick margarine
1 large onion, chopped finely
1 -14 1/2-oz can evaporated milk

peel and cut potatoes into small pieces. add chopped onion, salt and enough water to cover. Boil until very tender. Add milk, margarine, salt and pepper to taste. Cook a few minutes longer, stirring frequently. Serves 5

Sweet and Sour ribs

This recipe is from the Kansan`s Silver Spoon cookbook of 1967 and it is extremely good.

Sweet and sour Ribs
Mrs. Joe Glanville, jr

3 pounds spare ribs ( cut in half)
1 cup sugar
1/2 cup vinegar
1/2 cup water
2 Tablespoons pimentos, finely cut( I just used the whole little jar)
2 Tablespoons green pepper, finely chopped
1/4 teaspoon salt
2 teaspoon cornstarch
1 Tablespoon cold water
1/4 teaspoon paprika

Combine sugar, vinegar and water. Add salt and pimento and green pepper. Boil 5 minutes. Mix cornstarch in 1 Tablespoon cold water and to boiling mixture, stirring constantly. Reduce heat and simmer until sauce thickens. Let cool. Strain and add paprika. Stir thoroughly. Place ribs in shallow pan and cover with sauce and marinade 24 to 48 hours in refrigerator. Remove from sauce and broil 15 minutes at 450 degrees. Serves 8. Additional sweet and sour sauce may be served with ribs as a dip.



These are extremely yummmmmy

Crab meat Cocktail

I have not tried this, but it sounds good. This recipe comes from the Kansan`s Silver Spoon Cookbook of 1967

Crab meat Cocktail
Mrs. Joe Glanville, jr.

1 package frozen crab legs ( these are hard to find in my area)
1 cup celery, cut in 1/2 -inch chunks
1/4 head lettuce, finely chopped
1 tomato , cut in pieces
1/2 cup catsup
1 1/2 teaspoon prepared horseradish

Boil crab legs according to package directions ( 5 to 10 minutes in shrimp spice). Remove from liquid and cool. Remove meat from shells and cut in 1/2-inch cubes. Place on bed of lettuce in bottom of ice chiller. Add crab meat, celery, tomato and a bit more lettuce. Serve with 2 Tablespoons sauce made from catsup and horseradish.