Lemon Pound Cake

Who doesn`t love pound cake....and lemon on top of that....

Lemon pound Cake
Mrs. Mary Holstrom

4 eggs
 1 package 2 layer size yellow cake mix
1 package instant lemon pudding mix ( dry)
3/4 cup water
1/3 cup salad oil
Lemon Glaze

Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil. beat 10 minutes at medium speed on electric mixer.Pour into ungreased 10-inch tube pan with removeable bottom. bake 50 minutes at 350 degrees. leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tied fork, prick holes on top of cake . Drizzle lemon glaze over top and spread on sides of cake. Cool completely before removing pan bottom. Garnish with thin slices of lemon.

Lemon Glaze

2 cups confectioners sugar
1/3 cup lemon juice

Combine ingredients and heat to boiling.

Chow Chow Relish

This is the last canning recipe for this publication.


Chow Chow Relish

4 cup cabbage, chopped ( 1 small head)
3 cups cauliflower, chopped ( 1 medium head)
2 cup onions, chopped
2 cups green tomatoes, chopped ( about 4)
2 cups sweet green peppers, chopped ( about 2)
3 Tablespoon salt
2 1/2 cup vinegar
1 1/2 cup sugar
2 teaspoon dry mustard
2 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon ginger

Combine chopped vegetables, sprinkle with salt. Let stand 4 - 6 hours in a cool place. Drain well.

Prepare home canning jars and lids according to manufacturing directions. Combine vinegar, sugar and spices in a 6-8 quart saucepan. Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil. Carefully ladle into hot relish into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 4 pint jars.

Grandma Wickstrom`s Nut cake

Here is the cake/ candy  recipe for the day....

Grandma Wickstrom`s Nut Cake
Mrs. Frances E. Baird

1 cup sugar
2/3 cup shortening
3 eggs, separated
2/3 cup milk
2 cup flour
2 teaspoon baking powder
pinch salt
1 cup chopped nutmeats
1 teaspoon vanilla

Sift together flour, baking powder and salt. Cream shortening and sugar and egg yolks. Add vanilla to milk. Add milk and flour alternately, until well blended. Fold in egg whites, beaten stiff. Add nutmeats. Bake 1 hour at 350 degrees in greased angel food cake pan. ice with butter icing, if preferred.

Roquefort Dressing

Here is a dressing for that salad...home made....

Roquefort Dressing
Mrs. Marilyn Merrick

1 cup buttermilk
1 quart salad dressing
2 ( 3 oz ) packages cream cheese
3 oz Roquefort cheese
1 Tablespoon garlic salt

break cheese in small pieces and combine with rest of ingredients. Let stand at least 8 hours before serving. Use no substitutes.

Carrot cake

Since this is almost time for the cake, cookie, candy making time lets, try and have a recipe. I will try and have a recipe for each day.

Carrot Cake
Mrs. Sylvia Williams

1 1/2 cup cooking oil
2 cups sugar
4 eggs
3 cup self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup black walnuts
2 full cups carrots, grated finely

Combine all ingredients and pour into a floured and greased tube pan. Bake 1 1/2 hours at 350 degrees. If you use plain flour; to 2 cups flour, sifted , add 1 teaspoon soda, 1 teaspoon salt and 2 teaspoon baking powder.

Mexican Chili Con Carne

Here is another recipe from 1968.A good one to fix now that it is fall weather.

Mexican Chili Con Carne
Betty L. Rippetoe

2 pounds stew meat
2 Tablespoon chili powder
2 cloves garlic, minced
3 Tablespoon flour
4 Tablespoon vegetable oil
2 Tablespoon suet, chopped
1 large onion, chopped
2 teaspoon salt
1 1/2 quarts water
1 9 No. 2 size) can chili beans
Dice meat into 3/4 inch cubes . ( This is easier to cut if partially frozen). Fry onion until tender in oil with suet added. Add meat, chili powder, garlic and flour. Cook for 15 minutes. Add salt and hot water and simmer 45 minutes or until tender. Add chili beans and heat thoroughly.

New-Way Buns

Here is the bread recipe for this week.

New-Way Buns
Mrs. Esther K. Crawford

1/2 cup warm water
2package yeast
1/3 cup luke warm milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup soft shortening
4 1/2 to 5 cup flour
1 pound ground beef
1 medium onion, finely chopped
1 cup cabbage, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Mix warm water and dry yeast. Stir in lukewarm milk, sugar, eggs,and shortening
.Mix well and add flour. Mix with spoon until smooth and flour is used. Put onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and let rise in warm place until double. Punch down. Let rise again until almost double. Roll out dough and cut in 3-inch squares.
Cook ground beef, onion, cabbage, salt and pepper together until done. Place 1 Tablespoon of meat mixture on each square of dough. Fold ends up and pinch together. Place folded ends down on greased baking sheet. Bake 12 to 15 minutes ( until lightly browned) at 375 degrees.