Pork Chop and baked beans

Here is the main dish for this week....

Pork Chop and Baked Beans
Mrs. Jerry W. Franklin

4 lean pork chops
1 ( No. 303) can pork and beans
1/2 cup brown sugar
1/4 cup onion, chopped
1/4 cup tomato catsup
1/4 cup bottled barbeque sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Combine pork and beans , sugar , onion, catsup, barbeque sauce, salt and pepper in a quart casserole. Blend all ingredients well. Place pork chops on top of the bean mixture and season with salt, pepper and garlic salt. Bake uncovered 1 1/2 hours at 350 degrees . Serves 4.

Pecan Cluster Rolls

Here is the bread recipe for the day! A bubble type bread!

Pecan Cluster Rolls
Mrs. Ben H. Dickerson

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
2 package yeast
1/2 cup warm water
1 egg
4 cups flour, sifted
melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped

Combine milk, sugar , salt and margarine. Cool to lukewarm . Dissolve yeast in water. Stir in lukewarm milk mixture. Blend in egg and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly, chill for at least 2 hours. Shape into 1 1/2-inch balls; dip into melted butter and mixture of brown sugar and cinnamon. sprinkle with pecans. Place in alternate rolls and layers in greased angel cake pan. let rise until double in bulk. Bake 45 minutes at 350 degrees. Serves 12 to 14.

Cocoa Divinity Cake

Here is another cake recipe from the cake cookies candy category from 1968!

Cocoa Divinity Cake
Mrs. Katherine Kerr

2 cups minus 2 Tablespoon cake flour
1 1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon salt
1/4 teaspoon red food coloring
6 Tablespoon cocoa
2/3 cup vegetable shortening
1 cup sour or buttermilk
2 large eggs

Sift dry ingredients and add shortening and milk . Beat at medium speed of electric mixer for 2 minutes. Add eggs and food coloring and beat 2 minutes more. Pour into 8-inch greased and floured pans and bake at 350 degrees for 25 to 30 minutes.

Minute Fudge Frosting

1/2 cup cocoa
1/4 cup milk
4 Tablespoon butter or margarine
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt

combine all ingredients , except vanilla, in saucepan and melt slowly over low hear, stirring gently from bottom, until it comes to a boil. Boil 1 minutes, exactly. Remove from heat and beat immediately until it begins to thicken. Add vanilla and spread on cake.

Blueberry Sauce

The workbasket almost always had Reader`s favorite recipes in there.

Blueberry sauce
Lori McKinnis

Mix until smooth:
8 teaspoon cornstarch
2 cup warm water

Add:
2 cup fresh or frozen blueberries
1 cup sugar

Cook over low heat until thick and transparent, stirring constantly. Remove from heat, blend in 2 Tablespoon butter or margarine and 2 teaspoon lemon juice.
Makes 3 cup sauce.

Frozen Delight salad

Sorry about not putting a recipe up yesterday, but where the computer is at their is no heat in that room and with -5 degrees ....I think that is a little cold.

Frozen Delight Salad
Mrs. James C. Huff Jr.

1 box lime gelatin
1 ( 3 oz ) cream cheese, softened to room temperature
1 box whipped cream dessert topping
3 Tablespoons salad dressing or mayonnaise
2 Tablespoon lemon juice or lime juice
1 9 No. 303 ) can fruit cocktail, well drained
3/4 cup pecans or walnuts , chopped
2 cups miniature marshmallows
few drops of green food coloring

Prepare gelatin according to directions, using only half the amount of hot and cold water. Let it chill until it begins to set. Whip cream cheese until light and fluffy, adding salad dressing, lemon or lime juice and food coloring. When gelatin has begun to set, whip it lightly and fold in dessert topping and cream cheese mixture. Add fruit cocktail, nutmeats and marshmallows. Pour into lightly greased mold or into cupcake papers, place in cupcake pans and freeze until firm. Serve on lettuce leaves and garnish with walnut halves and maraschino cherries. Will keep for several weeks in freezer

Cinnamon Knots

Here is the Bread, roll recipe for the week.....

Cinnamon Knots
Mrs. Virgil Sullivan

2 package dry yeast
1/2 cup warm water
3/4 cup scalded milk
1/4 cup sugar
2 cups butter or margarine
2 eggs, slightly beaten
4 1/4 cup flour, sifted
1 cup sugar
3 Tablespoon cinnamon

Dissolve yeast in water. When milk is scalded add sugar and 1 cup butter. Stir until melted and dissolved, then add eggs, yeast and flour. Mix until blended, by hand. Cover lightly and refrigerate overnight.. divide dough in half. roll out each half to a 12 x 8-inch rectangle. Cut strips 1/2 x 1 x 6-inchs. dip each strip into 1 cup melted margarine then into a mixture of 1 cup sugar combined with 3 Tablespoons cinnamon. Tie them into knows and put on greased cookie sheets. Let set until double in bulk about 1 hour. Bake 12 to 15 minutes at 350 degrees.

Dump Cake

Here is another recipe for Dump cake...I so love to make these and it is sooo easy....

Dump Cake
Mrs. Charles Davolt

1 large can crushed pineapple
1 can cherry pie filing
1 yellow cake mix ( 2-layer size)
1/2 cup nutmeats, chopped
1 or 2 stick butter or margarine ( depending on desired richness)

Grease a 9 x 13-inch pan. " Dump in undrained crushed pineapple and spread to fill corners. Then dump in cherry pie filling and spread. Next dump in unmixed cake mix, sprinkling it over around to cover the fruit. sprinkle the nutmeats over the mix and cut butter or margarine in patties and put them over top. Bake 50 to 60 minutes at 350 degrees or until light brown. ( do not stir cake at anytime)