Beef Stroganoff

This is the last main dish type recipe in the written in the info section ( where it tells about the judges of the contest that the paper judged) of the 1968 Kansan`s Silver Spoon Cookbook.
This County Commissioner Cordel Meeks contribution of 1968,
who was Wyandotte County Commissioner 2nd district.

Beef Stroganoff

1 standing rib roast, cut 2 inches thick
1 cup celery, cut in small pieces
1/2 cup onion, finely cut
1/2 cup green pepper, finely cut
1 1/2 cups rice, uncooked
1 stick butter
1 can water chestnuts
3 Tablespoons cooking oil
2 cans bouillon with 2 cans water
1/2 teaspoon garlic, minced
1 Tablespoon onion soup mix, if desired
2 small cans mushrooms, sliced
1/2 cup water
1 teaspoon salt ( more if desired)
black pepper to taste

Cut standing rib roast into bite-size pieces. cook meat, celery, onion, garlic, salt, pepper and onion soup mix in pressure cooker until brown, 5 to 10 minutes. Add 1/2 cup water and pressure cook for 15 minutes. Disconnect and let pressure drop. this can be cooked in large frying pan on stove for 1 hour. In large frying pan, brown rice in butter until it is golden. Add green pepper, water chestnuts, bouillon anbd water and cook until done. If more water is needed, add small amounts at a time and stir. Add mushrooms to rice mixture and combine with meat mixture and cook 5 to 10 minutes longer.This mixture may be served hot with roll or it may be served with sour cream sauce in pastry shell.

Sour Cream Sauce

1 ( 12-oz) carton sour cream
1/2 can bouillon
1/2 can mushrooms soup , golden
2 Tablespoons Worcestershire sauce

Combine ingredients and heat to piping hot and serve over stroganoff.

Pastry Shell

2 cups all-purpose flour
1 teaspoon salt
1/2 cup oil
1 egg white
1/4 teaspoon baking powder
water

Mix with fork. roll out and place in muffin tins or individual pie plates. Bake and pour in stroganoff

Bread Supreme

Here is a recipe from 1967.

Bread Supreme
Mrs. John O. Fife

1 cup milk, scalded
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons shortening
1 cup water
1 cake yeast
6 cups flour

Combine sugar, shortening, salt and liquid in large mixing bowl. Cool to lukewarm and add yeast which has been soften in lukewarm water. Add 3 cups flour and beat thouroughly. add remaining flour gradually and mix to a dough that will not stick to hands. Knead lightly on floured surface 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk, 2 to 2 1/2 hours. Punch down and knead about 2 minutes. Let rise again until double in bulk. Knead down and divide into 2 portions for loaves. Cover and let rest for 15 minutes. Mold in loaves and place on greased pans. Cover and set in warm place to rise until double in bulk. Bake 40 to 45 minutes at 400 degrees. Place on racks to cool.
Brush with butter and cover lightly for softer crust.

Cad`s Angel Pie

I know this recipe calls for crushed graham crackers, but when I made this pie , I bought a graham cracker crust and just rolled a few graham crackers fine to sprinkle on top....oooohhhh , it was so good.

Cad`s Angel Pie
Mrs. Joseph F. Stoway, Sr

15 graham crackers
1/2 pound marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 small can crushed pineapple ( I drained this)

Melt marshmallows with milk in top of double boiler. Cool. Whip cream and fold in marshmallow mixture. Fold in crushed pineapple. Roll graham crackers finely and line bottom of 9 or 10-inch glass pie pan with half the graham crackers. Pour filling in and cover with other half of graham crackers. Chill.

Three bean Salad

I know it is really not bean salad weather here now, but keep this recipe for future use...summer picnics.

Three Bean Salad
Mrs. Charles Goebel

1 No. 303 can kidney beans, drained
1 No. 303 can yellow wax beans, drained
1 No. 303 can green beans, drained
1/2 cup onion, sliced
1 green pepper, sliced

Combine all ingredients

Dressing

1/2 cup vinegar
1/2 cup salad oil
1/2 cup sugar
1 teaspoon salt
1/4 teasapoon pepper

Mix and pour over bean mixture. Marinate overnight in refrigerate before serving.

Barbecue Sauce

I know this isn`t really a main dish, It might be in a category of sauces and dressings and such...hodge-podge catergory at least. Anyway, I think it`s kinda of a main dish, when you are having a barbeque, you do need sauce to make it a barbeque...right, lol

President Has favorite sauce ( no that president)
Ralph E. Evans.. School Board ( remember KCK 1968 school board)

Barbeque Sauce

2 cans tomato puree
3 cloves garlic, chopped finely
1 cup white sugar
2 teaspoons celery seed
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 1/2 teaspoons chili powder
1 1/2 cups cider vinegar
salt and pepper to taste

Combine all ingredients and boil 1/2 hour or until thick.

Caramel Pecan Rolls

Home-made cinnamon rolls---all I can say is yummmmmmmmy!!!!!!!
You know a person can eat these in the morning and then go exercise them off,lol.

Caramel Pecan Rolls
Mrs. Delbert Aye

1 package yeast
1 cup water, warm
1/4 cup granulated sugar
1 teaspoon salt
2 Tablespoons margarine, soft
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine , melted
1/2 cup brown sugar, packed
1 Tablespoon corn syrup
2/3 cup pecans
1/2 cup granulated sugar
2 teaspoons cinnamon
1 cup raisins, if desired

Dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 Tablespoons margarine, egg and 2 cups flour. Beat until smooth, then work in enough remaining flour to make dough easy to handle. Knead for a few minutes until smooth. Grease large bowl. Put dough in dough, then turn so greased side is up. Cover and refrigerate up to 4 to 5 days, if desired.
To use at once, let dough rise until double in bulk. Combine melted margarine, brown sugar, corn syrup and nutmeats. Pour into greased oblong, 13 x 9 1/2 x 2-inch . Combine 1/2 cup sugar and cinnamon. Roll out dough to 1/2-inch thickness. Spread with a little butter and sprinkle with raisins, if desired and sugar and cinnamon. Roll up lightly, cut in 1 -inch slices and place on top of sugar mixture. Let rise until double, 1 1/2 to 2 hours. Bake 25 to 30 minutes at 375 degrees. For plain cinnamon rolls, omit margarine and brown sugar, mixture in boottom of pan.

one bowl cobbler

What is better then a home made cobbler, I from the frozen section at the store, I think not. Here is a easy recipe for a cobbler and it only requires one bowl.

One-Bowl Cobbler
Mrs. Marcia Maloney

1 cup flour
1 cup sugar
1teaspoon baking powder
1/8 teaspoon salt
1 egg, unbeaten
2 medium cans tart red cherries, well drained

Mix flour, sugar, baking powder, salt and egg into crumbs. Sprinkle over fruit dotted with butter. Bake until lightly browned at 350 degrees. Serve warm with or without cream.