tutti-frutti bread

sorry, so late, but at least it is up. This bread would be good for the holidays that are coming up.

Tutti-Frutti Bread
Mrs. H. L. Spencer

1 box pound cake mix
1/4 cup candied cherries, chopped
1/2 cup pecans or walnuts

Mix pound cake as directed on box. Fold in fruit and nuts and pour into greased and floured loaf pan. bake 40 to 50 minutes at 350 degrees, or until done. cool completely before slicing.

Heavenly 5-cup salad

Ok, i know this can be considered a dessert, but I so love fruit salads.

Heavenly 5-Cup Salad
Mrs. Robert McCarty

1 cup sour cream
1 cup miniature marshmallows
1 cup mandarin oranges, drained
1 cup apples, diced
1 cup nutmeats, chopped

Mix all ingredients together in order given. cover and refrigerate for 1 to 2 hours before serving.

* this would be good with coconut is added as well.

Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.

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