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......

Cabbage Burger Casserole

I am not a big fan of cooked cabbage, so I have not tried this one. It is from the Kansan`s Silver Spoon Cookbook of 1967.

Cabbage Burger Casserole
Mrs. Larry E. Franklin

1/2 small cabbage
1/3 cup onion
1/2 cup rice, uncooked
3/4 pound ground beef
1 teaspoon salt
1 cup tomato sauce
1 1/2 cups water
2 Tablespoons oil

Brown rice and onion in oil. Add meat and cook. cut up cabbage. Put 1/2 in bottom of baking dish. Put meat mixture.Add salt. Warm sauce. Add rest of cabbage. Pour sacue over all. Cover and bake 1 hour at 400 degrees.

Banana Nut Cake

This recipe can also be made as cupcakes. I made these back in the summer and didn`t want to heat up the house with the oven ( gas) and I made these in my toaster oven. The recipes that need to baked now are made in their because my gas oven is out of commission right now.....anywhoo here is the recipe.

Banana Nut Cake
Mrs. Mary J. Wheeler

2 cups flour ,sifted
1 1/4 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 cup bananas, mashed
1/2 cup nutmeats, coarsely chopped ( walnuts preferred)
1/2 cup shortening or margarine
1 1/2 cups sugar
2 eggs , well beaten
1 teaspoon vanilla
3/4 cup buttermilk

Sift together flour, baking powder, soda and salt. Cream shortening and sugar thoroughly. Add egs and beat well. Add bananas and nutmeats and beat well. Add flour to creamed mixture alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla and bake in 2 layers 25 to 30 minutes at 375 degrees. Ice with favorite icing. Put sliced bananas between layers.

Rich Sweet Dough

This dough also would for cinnamon rolls....yummy

Rich Sweet Dough
Mrs. D. S. Barry

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages or cakes yeast, active or dry
1 egg
4 cups flour, sifted

Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.

For braided coffee cake, Divide dough in half. Roll each half into oblong about 16 inchs by 8 inches in size. For a filling use a 1-pound 6-oz can prepared pie filling. Spread half the filling down center third of each oblong. Cut 15 splits in lenth along each side of filling, making strips about 1-inch wide.
Fold strips at an angle across filling, alternateing from side to side. Place on greased baking sheet. If desired form a ring. Place one in the other and seal thoroughly and firmly. Cover and let rise in warm place until double in bulk, about 1 hour. Bake about 35 minutes at 350 degrees

Cranberry Salad

here is another great cranberry salad recipe from 1967 Kansan`s Silver Spoon Cookbook


Cranberry Salad
Mrs. Herbert Lipp

1 pound cranberries
3/4 cup small marshmallows
1 cup sugar
1 pint whipping cream
1 cup crushed pineapple, drained

Grind cranberries. Add sugar and let stand 2 hours in small bowl. Whip cream and add marshmallows. Let stand 2 hours. Combine mixtures and add pineapple. Let stand several hours in refrigerator before serving.

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 Stroganoff

Here is a simple recipe.

Beef Stroganoff
Mrs. gary Taylor

2 pounds round steak
1 can bouillon soup
1 cup water
1 Tablespoons cornstartch
1 teaspoon salt
1 Tablespoon soy sauce
1 can mushroom soup

Remove fat from steak. Cut into 2-inch squares. Flour lightly and brown. Add can of bouillon soup and water mixed with cornstartch. Add salt and soy sauce. cover and simmer at least 1 1/2 hours or until fork tender. Add mushroom soup and stir until creamy. Serve over mashed potatoes or noodles