Brunch Broil

Lazy morning treat. Spread toasted and buttered split English Muffins generously with canned deviled ham. Top with drained pineapple slices and run under broiler until pineapple is lightly browned. Serve with a dallop of sour cream

Hot Crab meat Deluxe

I have not tried this recipe, but is sounds so good.

Hot Crab Meat Deluxe
Dorothy Bettenbrock

1 8-oz package cream cheese
1 6-12-oz can crab meat
2 Tablespoons onion, finely chopped
1 Tablespoon milk
1/2 teaspoon horseradish, cramy
1/4 teaspoon salt
dash pepper
1/3 cup almonds

Combine all ingredients, except almonds and mix until well blended. Spoon mixture into baking dish and bake 15 minutes at 375 degrees.



* I suppose to sprinkle the almonds after baking when ready to serve.

Pickle puffs

I have not tried this recipe, but I am sure it is good. We are now in the appetizers and soup section of the Kansan`s Silver Spoon cookbook of 1967.

Pickle Puffs
Mrs. E. D. Kuntz

1/4 cup butter
1 cup sharp cheddar cheese, grated
1/2 cup pastry flour
1/4 teaspoon salt
1/2 teaspoon paprika
24 small pieces of various pickles ( stuffed olives, sweet pickles, onions, dills)

Blend cheese with butter. Add flour, salt and paprika, mix well. Place dough on waxed paper and form into a 6-inch roll. Dry pickles on absorbant paper. Slice roll into 1/4-inch slices to make 24. Wrap a slice of dough around each pickle, covering it completely. Arrange on ungreased baking sheet and keep refrigerated until ready to use. Bake 10 to 12 minutes at 400 degrees. Serve hot. May be frozen.


* word of advice seen in a cartoon in this paper of recipes; The way to a man`s heart isn`t thru the cash registar of a swank restaurant

quick fact about rhubarb

Rhubarb is actually an herb, but is considered a member of the vegetable family and is as a fruit.

This was posted in the Kansan`s Silver Spoon Cookbook of 1967

Orange Puffs

This recipe is the last of convinence food section from 1967. So the next recipe will be from another section of the Kansan`s Silver Spoon Cookbook of 1967.
This paper was torn at this recipe, but I will put down what I have.


Orange Puffs
Mrs. R. L. Shelton

2 Tablespoon butter
1/3 cup orange juice
1/2 cup sugar
2 teaspoons orange rind, grated
1 can biscuits

Melt margarine and combine with orange juice, sugar and orange rind to make a sauce. Put 1 Tablespoon of sauce in each of 10 deep muffin cups. Push finger thru each biscuit to make a hole. Place one biscuit in each cup. Bake ? minutes at 450 degrees. I would say bake until it looks done , probably about 10- 15 minutes.

Quick Cherry Cobbler

I know this recipe is a repeat from 1967, but it is in the Convinience foods section. It is good. So here it goes again.....

Quick Cherry Cobbler
Mrs. Bernice Collins

1 1-pound 6-oz can cherry pie filling
1 1-pound 3-oz package white cake mix
1/2 cup butter or margarine, cut into thin slices

Pour cherry pie filling into 9 x 9-inch baking pan and spread evenly. Sprinkle dry cake mix evenly over filling. Cover dry cake mix with butter slices. Bake 1 hour at 350 degrees. Serve with ice cream.

Creole Spaghetti

I did not try this, I really don`t care for canned spaghetti. I sure it is good.

Creole Spaghetti
Mrs. George Ponick

3/4 cup canned mushrooms, drained
1/2 cup green pepper, chopped
2 Tablespoons onion, finely chopped
2 Tablespoon butter
1 15-oz can spaghetti in tomato sauce with cheese

Combine ingredients and heat.