Butter Crunch Confecection Cookies

I admit I have not tried these, since I cannot make fudge or candy very good, I always have trouble with the different stages of cooking. of course this recipe has dates, and I don`t much like dates.

Butter Crunch Confection Cookies
Mrs. Andrew Kuzila

1 package ( 8 oz) dates, chopped
1/2 cup water
Butter crunch ( recipe below)
1 can ( 4oz) coconut, toasted

Cook dates in water until thick. cool, ( Dates and water may be mixed in blender until thick)
Fold in 2 1/4 cups butter crunch and toasted coconut. Roll into cyclinder, 2 inches wide. Roll in rest of butter crunch to coat outside. Refrigerate several hours or overnight. Slice 1/4-inch thick for cookies.Makes 2 or 3 dozen.

Butter Crunch

1/2 cup butter or margarine
1/4 cup brown sugar, packed
1 cup all purpose flour
1/2 cup chopped pecans or walnuts

Heat oven to 400 degrees. Mix all ingredients by hand. Spread in ungreased 13 x 9 1/2 x 2-inch pan. Bake 15 minutes. Take from oven and stir with spoon. Cool. Makes 2 1/2 cups.


Ok, these wouldn`t be tht bad except for the dates.

Puffed Crackers

Puffed Crackers
Mrs. James Flack

round or square soda crackers
ice water
salt
paprika
butter

Place crackers on cookie sheet in a single layer and soak in ice water for 10 to 15 minutes. Remove from water gently with slotted pancake turner. Place on pan far enough apart to allow to expand. Sprinkle with salt and paprika and dot with butter. Bake 45 minutes at 350 degrees or until crackers are puffed and brown and thoroughly dry.

crab meat dip

I know this isn`t really a sied, but it could be.

Crab meat dip
Mrs. Charles F. Bowers

1/2 pound cream cheese
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 small jar pimientos, chopped
1 can crab meat, drained
1 teaspoon onion,grated
1 teaspoon lemon juice
1/2 teaspoon salt

Combine all ingredients. Chill

Hamburger Stroganoff

I do believe that a good stroganoff in comfort food to the core.
This recipe was from way back in the year 1961, from the Kansas City Kansan Silver Spoon cookbook and it took first place in that year, so it was also in the 1971 year cookbook, hence that is how have obtained, My mom didn`t have the year 1961.


Hamburger Stroganoff
Evelyn Brownrigg

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 pound ground beef
2 Tablespoons flour
2 teaspoon salt
1 pound fresh mushrooms or 8-oz can mushrooms ,sliced
1   121/2-oz can cream of chicken soup,undiluted
1 cup sour cream
2 Tablespoons minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook five minutes. Add soup, simmer uncovered 10 minutes, stir in sour cream. Heat thru. Sprinkle with parsley. Serve with noodles, rice or spaghetti.


*really good with egg noodles

Apple Dessert

Apples are in season , and here is a recipe for those apples. This recipe comes from The Kansas City Kansan Silver Spoon Cookbook--it got first place in the 1961 and it was in the book of that year as well as the the one in 1971 for the past winners of the last decade.


Apple Dessert
Mrs. e. Brownrigg

2 cups sugar, 1 white and 1 brown
1 cup shortening, ( when I made this I used margarine)
2 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts
4 cups diced apples

Cream sugar and shortening. Add eggs and beat. sift flour , baking powder, soda, cinnamon and nutmeg. Mix with apples and nuts. Mixture will be rather firm, but apples will provide juice while baking. Batter is thick ,so it will have to spread into baking pan with a spoon. Bake in a 350 degrees oven for 30 minutesa. Serve with whipped cream or ice cream.

south of the border cornbread

This cornbread in mmmmmggggggoooooood and alittle different then what you are used to.

South of the Border Cornbread
Mrs. H. L. Spencer

1 large cornbread mix,( or use homemade works just fine as well)
1/2 cup onion, cut finely and sauteed
1/2 cup bacon, cut finely and sauteed
1/2 cup jalapeno peppers
1 cup American cheese ( or try a different cheese), grated

Prepare cornbread mix as directed. Pour 1/2 of mixture in greased 9-inch square pan. Sprinkle with onion and bacon. cover with peppers and sprinkle cheese on top. Pour remaining batter over top and bake according to directions on cornbread mix box.

If using own homemade-----pour half of batter in pan then add baconand onions on top of batter in pan, then peppers and sprinkle cheese on top of that. Pour remaining batter on top and bake like you bake it.....you could even sprinkle alittle cheese on top during the lasat , I say 5 minutes.

Caraway Coleslaw

Remember those Sunday dinners...My mom would make the best coleslaw, This isn`t her recipe but it comes pretty close, my family really don`t have any recipes written down, it was always alittle of this and a little of that, but then again that was always the best food.
This recipe is from 1968


Caraway Coleslaw
Mrs. Katherine Dodig

3 cups cabbage, finely shredded
1 Tablespoon prepared mustard
1/4 cup mayonnaise
1 Tablespoon sugar
2 Tablespoon lemon juice
1/2 treaspoon salt
1/2 teaspoon onion,grated
1 teaspoon caraway seed

Combine all ingredients except cabbage. toss with cabbage and chill at least 20 minutes before serving. serves 4.