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(t The Spirit oF )7' »

.
A Collection of 76 Recipes

by

Benita F. Schwartz
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ebster Pre-School
Special Four
Tu-Th
Mrs. Sanders
May 13, 1976
",
MEATS

Pork Chops lE. Stuffing

4 center eut pork chops 1..c. water

3 c. soft bread cubes t t. ppultry seasoning
2 T. chopped onion '1 can cream of celery soup
i c. melted butter 1/3 c. water

Brown chopa on both sides; pour off drippings., Lightly mix bread, onion, butter,
i c. water and seaaoning. Place a mound of stuffing on each chop. B1end SOUp
lfith 1/3 c. water; pour over chops. Bake 3500 1 hr. 4 'servings. (Baste stuifing
once dm-ing baleing rith SOupe Spoon some soup over chep wben serving.)

'.
Perk Chops and Rice Dinner

4 perk chops, center cut l can cream of chicken soup

3/4,c. Unc1e Benis ri ce approx. 3IU can water

Br01'TIlpork chops. Heat soup and lfater ti1 hot. Place rice in bottom of a baking
dish '( to fit the number of chops); pour approrimatelY hall' the soup over rice; top
lTith chops; pour remaining soup over chops. Caver. Bake 350 1 hr. Stir once whi1e
baleing. Serves 4.

~ Barbequed Spareribs

2-3 lbs. sparerib~ 1 t. salt

1t to 2 T. liquid smoke 1 t. chili polfder
1 c. catsup
t c. Worcestershire sauce
4 c. 1emon juice ,
1 c. lT'ater
1 t. celery seed

Place ribs in 3ha110lf pan, m~aty side up. (cut off large annunts of fat) Brush rith
liquid smoke. Bake 4000, 30 minutes. Combine relIl.!l.i.ni.ng
ingredients; hoat ta boi ling
and pour over ribs. Reduce temp. te 3500 for 1 hr. or til tender. Baste rl th sauce
every 15 to 20 minutes. Serves 4 to 6. Refri~rate any remaining sauce for future.

Oven Barbequed Short Rib3

! t.
î12-3c.c. 1b~.
lfater
~hort

vinegar
ribs
fi t.
pepper
d.!l.rkbrown sugar
1 t. dry mustard
'ïc. catsup l t. paprika
2 t. Tabasco 3auce ~ c. chopped onion
Ù t. Worcestershire sauce

Br01'fIl short
ribs sl0lf1y on al1 sides rlthout added fat. Combine remaining ingred-
ients and pour over ribs. Cover. Bake 325'0, 2 hrs. Ribs may 80150be prepared in
Dutch oven on top of range. Serves u-5.
Refriger80te remainin-g sauce.

Chili Cheese steaks

3 T. flour 2 t. d1.ili powder

2 t. salt t t. pepper

-1-
 2 lbs. round steak 1 ~ 16 oz. can whole tomatoes
?t c. shortening l c. shredded Cheddar cheese
2 c. çhopped onions
.'
Combine flour, salt, chili powcler and pepper. Trim excess fat !rom meat; place meat
on board and sprin~ with some flour mixture. With Meat mallet or edge of saucer,
pound mixture into Meat. Torn and repeat on other side.ln large skillet, in hot
shortening, brown meat nll on bath si. des; remove meat to plate. In drippings,
brown onions; stir in remaining fleur 'mixture. Spoon on10n ,mixture into large shal-
1011' casserole. Arrange steaks' on top, then add tamatoes (and their liquid). Cover.
Balte 3$00 Il hrs. (for 1" thick meat, 1 br. for in thick). Spoon any fat from
casserole. Sprinkle steaks with cheese. Heat $ min. or til cheese melts. Serves 6.

2llbs. round steak, in

- ....
steak ~and Potato Casserole

thick 8 madium carrots, thickly sI1ced

l c. flour 8 medium po ta toes, thickly sliced
li t. salt 1, pJcg~ onion soup mix (dry)
l t. pepper
4 C. salad oil
chopped parsl~ for garnish

Cut mea.t into serving pieces, trimm:l.ng fat. On wooden board or wa:x:edpaper, using
mea\ mallet or edg. of saucer, pound mixture ot flo~ salt and pepper into meat.
In hot oil, br01l1lmeat "..11 on both sides. :.Arrange Meat in 3 qt. casserole; place
carrots Illd potato slices on top. Sprinkle with onion soup mi.%. and cover 1ri.th 3i
c. water.. Bake 3500, covared, for 2 hrs. Sldm ott excess fat. If you like, thick-
en gravy'With 2 T. nour mixed 1I1th i c. cold water and stirred into casserole;
return ta over for a few minutes. ,Sprinkle lIith parsley on top. Serves B. Note:
,l usua~ ho1d the potatoes out until the 1ast hall' bour.

1 lb. round steak 1 t. salt

2 T. oi1 l t,. Tabasco sauce
2 c. rresh green beans, eut diagonally' 2 madium tomatoes, eut into wedges
4 sca"ions, sliced 2 T. soy sauce

Cut meat across grain inta paper, thin slices. Heat oi1 in skillet;add beans and
scalllons, sprink1. 1f'ith salt. ~tir to .auté beans. Add meat, &tirring to sauté
quickl3". Sprinkle Tabas co over aU. Add tomatoe. and soy sauce, stir. Cover and
cook 3 minutes. Serve ovar rice. Serves 4.

Sherried Beer

2 lbs. stewing beer, eut in l!' cubel 3/4 c. sherry wine

2 cana cream. of mushroom soup l pkg. dry- onion soup

Combine an ingredients in large casserole (do notbrcnm beef). Cover. Bake 3000
far 3 hrs. Serve over rice or Dood1es. Serves 4 to 6.

§1redish Meatball./il

i cm cream of ce1.17soup 1 egg, slight1y beaten

l soup cm water 2 T. minced onion
1 lb. ground beef 1 T. chopped pars1ey
2/3 c. dry bread crumb. 1 t. salt
 Blend soup and water together. Measure out! c. of this mixture and combinerlth
remaining,cingredients. Shape into lU balla and brown meatballs in l T. shorlening;
drain off' any fat. Add remàining soup mixture. Cover. Cook o'Ver lolf heat about
20 minutes, stirring occasionall~. Serves 4.

Hamburger Stroganoff
l lb. ground besf i t. paprika
2 T. butter or margarine 1 c. lfater
2 T. flour 1--3 oz. can sliced mushrooms
1 T. instant minced onion 1envelope sour cream sauce mix
l 'beef bouillon cube 1--6 oz. can evaporated milk
,1t. garlic salt 2 T. sherry wine
Browngraund be.t in ~utter. Sttr in tlour,' onion, bouillon cube, garlic salt and
paprika. Add lfater and lIIUshroomsrlth liquide Covar; simmer la minutes. Combine
sauce mix ldth evaporated îDllk; strr--Ultô Meat mixture. Addwine and heat through.
Servw over hot buttered noodles.

Fœg Meatloaf
l.gg -l t.
2/3 c. bread crumbs
2/3 c. milk
ii t.t. pepper
dry" mustard
celery salt
Il lbs, ground beef or meatloaf' DIi.xture 4' t. saga
i c. minced onion 1/8 t. garlic pawder, if desired
1 t•.salt l T. Worcestershire sauce

In large balrlJ beat egg .lightq) m:i.x in remaining ingredients thoroughly. Spread
mixture :Ln lD'lgreasedlod pan, 9x,~ or shape into loa! in ungreased shallOlf baldng
pan. Bake 3,00 l br. Serves 6 to 8. ' ,

!!!l Chicken Divan

Chickm breasts, legs or thighs 1 T. lemon juice
F~esh broccoli l T. sherry wine
2 cans ,creamof chickan soup li c. grated cheddar Cheese
, l c. ,nayonnaise bread crumb.
i t. curry-pam:ier
Use enough chicken and broccoli to serw 6 to 8. Remve.ld.n trom chicken; prepare
broccoli into' •• rrlng piece.; place in large, shallow baking dish. Combinesoup,
mayonnaise, cUlT7, juice and wine. Pour over chicken and broccoli. Sprinkle cheese
on top and shan bread crumbrl OTer all. Balee 3.500 for li hrs. or till broceoli is
tender. Serves 6 to 8.

Sour eream Baked Chicken

Chicken parts, skinned 2 T. lemon juice

l c. sour cream l T. 8ugar
l t.,salt Cornf'lake cl-umbs

Dip sldnned chic ken pieces into a mixture of sour cre~ salt, juice and sugar; roll
'in cruàhed corntlake crumb,. Cover. Bake J,OC 'for 11 hrs. Dip is enough for
-.pproximatelT 12 cbicken piace ••

-3-
""-....------
"'- '.

Chicken Salt1mbocca '.

6 large chickenbreasts, skinned'and boned 1/3 c. tine dry bread crumb.
6 tin sUces b011ed hem 2 T. grated parmesan cheese
31g. slices mozzarella cheesa, halved 2 T. snipped paraley
l medium tomato~. seeded and chopped h T. bu~ter or margarine, melted
i t. dried sage, crushed
Place chicken, boned aide up, on cutting board. Place a pieceof clear plastic wrap
OTer. ,W'orkingfrom the canter out, pound lightly' 'With Meat Mallet to 6x6". Remove
,wrap. Placie a ham s14ce and haIt slics cheese on each cutlet, cutting ta fit. Top
'With some tomato and a dash of sage. Tuck in sides; r.oll up jelly-roll style, press-
ing to seal. weIl. Combinecrumbs,parmesan and parsley. Dip chicken in butter, then
roll in crumbs. Place seam aide downin shal10w bald.ng pan. Bake 3500 40-45 minutes.
Senes 6. (This 1s an adaption àt the reno1fIlsdItalian Chicken CordqnBleu.) (San
chicken bones for making Chicken''Soup)• '

CASSEROlES

Hamburger-Potate Hot Dish

l-l} lbs. groUlldbeet 2 c. chopped celery
1c. chopped onion i can tomato soup
1 t. salt l cao crea. of mushroomsoup
2-3 c. diced ra potatoes 6 T. water
. Brollnbeeif ''l'f'ithonion and salt; drain. Place Meat in 9xl3 bald.ng dish and add r.e-
maining ingredients) m:ix 1I'ell. Conr. Bake 3500 tor li hrs. Stir once or twice
1Ihile bald.ng. .

, , Bee! 'N Cheese Crelcent Pis

1 lb. ground beef 1 3/4 c. water
i to i c. chopped green pepper 1-8 oz. can refrig.Crescent Rolls
1pkg. spaghetti, chili or taco seasoning mix l.c. grated parmesan cheese .
1--6 oz. cz tomato pasto 4 slices (6 oz.) mozzarella cheese

Bràwn ground beef and green pepper; drain. Stir in seasoning mix, tomato paste and
wator; simmerla minutes. Separate crescent dough into 8 triangles. Place in greased
9" pie pan; press OTerbottom and up sides to form crust. Sprinkle t c. parmesan
chees~ OTer crust.. Spoon haU of hot Meat Menure into crust; top lfith 2 slices moz ..
zarella cheese • Spoon remain; ng Meat mixture o-ver cheese and top 1fith remaining t c.
paraesan' chee~e. Bake.3 SOC 15 to 20 minutes til goIdenbrown. Cut remaining 2 më z-
zarella sli08. into lengthwis. strips; arrange on pie in lattice pattern. Return to
aven for a tn llinutes to 'MIt cheese s'trips. SerTeS 5 to 6.

Be8f.d-~ Biscuit Casserole

1-1; lbs. gromxi beef 2 t. chili polIder

2 T•..iDstmt minced oniOl! 1--8 oz. cao refrig. biscuits
i c.diced green chi1es or green pepper Il co' grated cheddar chee.e
1-8. oz. can tomato sauce ! c. sour crea
t t. garlic salt 1 egg, slightly beaten

Bro1'lll ground beef, onioZland chiles; drain. Stir in tomate sauce, chili power and
garlic salt. Sil'Ilmer'Whi1epreparing dough. Separate biscuit dough into 10 biscuits;

-4-
 . pul~ apart each iIlto 2 layera. Press 10 biscuit layers over bottom of greased a or 9"
, aquare baldng pan. Combine! c. cheese (reserve remaining cheese tor topping), sour
.; cream and egg; mU weIl. Removemeat mexture trom heat; stir in sour crea mixture;
spoonover dough. Arrange remaining biscuit layera on top; sprink1e ldth remaining
cheese. Bake 3750 for 2.5 to 30 minutes til biscuits are deep golden brown. To make
ahead, prepare, cover and retrigerate up to 2 hrs. betore bald.ng; bake 30-35 minutes.

Do-AheadBeef
............ Noodle Bake
lIb. ground beet it.p~per
i c. chopped onion
.. c. chopped green pepper
2 c. cre~style cottage cheese
1--3 oz. pkg. cream cheese, softened
1-1.5 oz. can tomato sauce 4 oz. noodles, cooked (about 3 c.)
i t. seasoned salt
Brown beef, onion md green pepper; drain. stir in tomato sauce, salt and pepper.
Blend cottage cheese and cream cheese ti1l f1orfy. Spoon the cooked noodles into a
buttered 10x6 or axa baklng dish. Cowr with cheese mixture; pour Meat sauce over
aIl. (If desired, cover and chill ti1l !hr. betore mea1time.) Bake 3.500 for
30 to 40 minutes. SeMe~ 6.

==-..0._-
Beef and
Skillet Nood1es

1 lb. ground beet 1-28 oz. can tomatoes

1 envelope dry onion soup !Dix 4 oz. uncookednood1es (about 2 c.)
In large skillet, cook and stir ground beef unti1 brown. .stir :in remaininJ?ingred-
ients. Heat to boiling, reduce heat, covsr and simmer, stirring occasionallY, about
20 minutes or unti1 noodles are tender. Serves 6. Variations: Skillet Beet and
Cheese---8tir in 1 c. diced cheddar cheese (about 4 oz.) and 2 c. dicëd ceiery betore
simmering. Skillet Beet and Corn--8tir in 1 - 8 oz. can lIbole kerne1 corn, with
liquid, belore silîDîienng.- -

Chili-Roni

1 lb. ground beet 1--8 oz. can tomato sauce

2 mediumonions, chopped (about 1 c.) 1 t. salt
1 c. chopped green pepper 1/8 t. cayenne pepper
1 c. uncookede1bo1fmacaroni 1/8 t. paprika
1--28 0 z. can tomatoes 1-15i oz. can kidney beans
1-2 t. chili powder
In large skillet, cook and stir ground beet, onion and green pepper unti1 meat is
brawn and onion is ten:1er; drain. Stirin remaining ingredients. Cover and cook,
stirring occasionally, 20 ta 30 minutes or til macaroni is tender. Serws 6.

Green ~-Mushroom üed1ey

1 lb. ground bee! l c. chopped ce1ery

1mediumonion, cnopped (t c.) 3/4 c. mille
1-16 oz. can green beans 1 T. Worcestershire sauce
1-lo! oz. can crema ot mushroomsoup 1 t. salt
1-4 oz. can mushroomstems. and pieces,drained 4 oz. uncooked noodles (2 c.)
i c. chopped green pepper
In large skil1et or Dutch oven, cook and stir ground beef and onion unti1 meat is

-5-
" -"
· brown and onion tender. SUr in green beans, with liquid, and remaining ingredients;
heat to boiling. Reduceheat; cover and simmer, stirring occasionally, 25 to 30 min.
or ti1 nood1es are tender. Or, cover and bake at 35'00 for 35 minutes. Serves 6.

SlopPY~

1:!

Il
c. chopped celery
c. choppedonion
c. choppedgreen pepper
1 lb. ground beef
1 can tomato soup
1 t.Worcestershire sauce
u T. butter or margarine dash pepper
Cookvegetables in butter or margarine til tender but not brown. Addground beef,
stirring til meat islightly brownl drain. Addremaining ingredients, mix weIl and
simmer20 minutes. Serve over toasted. hamburgerbuns. Serves 11.

'.
Enchi1ada Casserole

l
li lbs. ground beef
c. choppedonion
1c.
1t.
flour
salt
1-1S! oz. can refried beans 4 t. paprika
1.. t. salt 2 c. mille
l t. pepper 1--10 oz. 'can enchilada sauce
1c. oil li c. grated cheddar cheese (6 oz.)
12 tortillas 374 c. slicedripe olives
2 tomatoé's, peeled and chopped 0/4 c.) 4 drops bottled hot pepper sauce,
4 T. butter or margarine if desired
In skillet, ,cook beef and onion ti1 Meat ;Lsbrown and onion tender; drain. Stir in
beans, first i t. salt and the pepper. In another sld.llet, heat oi1. Quickly dip
tortillas in hot oil just til softened. Divide Meat mixture into twelfths, p1acing
1/12 on eachtortilla. Top each with choppedtomatoJ roll tightly. Place, sem side
dOlm, in large (lOx14) 'baking dish. Malt butter or margarine; stir in nour and
seasonings. Addmilk and enchilada sauce. Cookand stir til boiling; boil l minute.
Stir 'in remain;ng ingredients. Pour over tortillas. Bake 3500 for 30 min. Serves 6.

CamperlsSpaghetti

1lb. ground beef 2 T. butter or mar~arine

, c. water 1 t. salt
2-11 oz. pkg. spaghetti sauce mix 7 oz. spaghetti, broken
1--6 oz. can tomato paste
In large heavy saucepan, brcmrlbeef; drain. Addwater, sauce mix, tomato paste,
butter and salt; bring to boiling. Add spaghetti. Caver and cook, stirring
occasionally', til spaghetti is tender, about 20 minutes. Serves 6.

~=~--
ltalian Beer Rice Skillet

l lb. groundbeef 1 c. Uncle Benis rice

1-4 oz. can sliced mushrooms l--ll oz. pkg. spaghetti sauce mix
1 small can tomatees, eut in pieces

Bl"Olm Meat in skillet; drain. Drain muShrOOIDS and tomatoes, reserving juiee. Add
water to juice to malee3i c. liquide Addremaining.ingredients and liquid to Meat;
stir.Bring to beil. Reduce heat, cover and cook over 1011' heat about 25 minutes,
or until rice is tender and mixture is of desired consistency. 5tir occasionally.
Serves 4-6.
 Beer ahêl Rice Stroganoff Ski11et
1 lb. ground beef 1 t. garlic salt
l c. Uncle Benis rice 1 c. sliced onion
2t c. water 1--10~ oz. can cr. of mushroom soup
1 t. salt 1/3 c. ~tsup

BrOi'm beef in skillet; drame Stir in remaining ingredients. Bring to boil. Reduce
heat, caver and cook over low heat about 25 minutes, or til ri ce is tender and mix-
ture is of desired consisteIlcy. stir occ~siona1ly. Serves 4-6.

Creasr Chicken Casserole

6 oz. (1 3/4 c.) large elbovr mac~oni lc.mTh

2 c. diced cooked chicken (3 Ig. breasts) 1--3 oz. cao sllced mushrooms c.)(t
4 oz. (1 c.) grated cheddar cheese t c. chopped pimiento
l can cream of chicken soup l·oz. ct
c.) grated cheddar cheese

Cook elbow macaroni about 6 minutes. Rinse with co1d water; drain. Combine chicken,
1 c. cbeese, chiclœn soup, milk, mushrooms, pim:i,entoand pasta.. Turn into 2 qt.
casserole. Bake, covered, 3500 for 50 to 60 minutes. Uncover; top rith remaining
cheeS8 and return to oven ti1 cheese melts. Serves 6: .~J""r-i
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---
Chicken and Rice En Casserole

2 c. diced cooked chicken 2 t. 1emon juice

2.c. cooked rice (31h c. uncooked) l--lO!'oz. can cr. of mushroom soue
1.
2
c. chopped celery 1--192 oz. can cr. of chicken SOUD
1 t. onion flakes l c. mayonnaise
2 c. diced hard cooked eggs t c. buttered crumbs
l c. slivered almonds

Combine ~11 ingredients except crumbs; place in 2~ qt. baking dish. Top with buttered
crumbs. Bake 3500 for 45 minutes. Serves 10 to l2.

Broiled Crabmea.t Muffins

4-6 English Muffins i c. diced celery

1--6t oz. can flaked crabmeat 1 dill pickle, diced
~ c. mayonnaise l c. grated cheddar cheese'
1t. Worcestershire sauce

Split and toast muffins. Spoon mixture onto each muffin half. Broil for a few
minutes til cheese mel~. Good for lunches. Serves 4-6.

Chicken Stuf! ln Such

3 chicken breasts l pin t sour cream

celery tops l--lot oz. cao mushroom soup
onions 1-2 oz. can sliced mushrooms
salt l c. chicken broth (see below)
bay 1eaf t c. butter or margarine
rosemary 1 pkg. stuff ln Such

,Cook chicken in water and spi~es, reserving 1 c. liquide Cut chicken inta sma11 pieces
and mix rith sour cream, BOup and mus~oms. Pour into baking dish and top with mixture
of Stuff ln Such, butter and broth. Cover. Bake 3500 u5 minutes. Serves 6.
 Shrimp Soufne
6 slices bread 3 ef.gs, beaten
! to 1 lb. shrimp salt
t lb. Old English Style cheese, sliced
4 c. melter butter
~ t. dry mustard
2 c. mi~

Slice bread into cubes. In a greased 13~x83/h" fIat baldnl! dish, arrange bread cubes
on bottom, top wi th shrimp, ,then slices of chee se. p.our mel ted,butter over aIl. Beat
eggs, add remaining ingredients, and pour over the entire casserole. Coyer and let
stand overnight in refrigerator. Bake, covered, 3500 l hr. Serves.6.

SALADS

Pineapp1e Lgrered Salad

1--3 oz. pkg. lime jell0 1--3 oz. pkg. lemon je1lo
~ c. crusheçi pineapple, undrained l! c. boiling water
1! c. boiling water 1--3 oz. pkg. cream cheese
1 c. whip cream, whipped

Dissolve lime jello in hot water, cool until thickened. (Refrigerate til soupy).
Fo1d in pineapple and pour into a 6 c. mold. Dissolve 1emon je1lo in hot water. Cool.
Whip the cream and fold in the softened cream cheese; pour into the 1emon jello which
has been i'fhippedslightly. Pour all over the lime layer. Refrigerate 2u hrs. Ser,,-es10.

Carrot Salad Mold

1--#2 can crushed pineapp1e (or #303) 2 T. lemon juice

1-3 oz. pkg. lel1'.on
jello ~ pt. whipping cream, whi-pped
l c. sugar
4 t. salt
stiff
l c. finely grated carrots

Drain pineapple, add enough ~ater to juice ta make li c. Heat juice to a boil and
add the jello, stirring til dissolved. Add sugar, salt and lemon juice to mixture.
ChilI until slightly thickened. Add the pineapple carrots and the whipped cream.
Pour into 4 c. ring mold. Refrigerate 24 hrs. Serves,6.

Spiced Peach Mold

1--8 oz. can pineapple slices 2 T. lemon juice

1--29 oz. can spiced peaches t t. salt
2--3 oz. pkgs. orange-pineapple flavored' gelatin 2--1 oz. bottles ginger ale, chil1ed

Drain and halve pineapple slices. Drain peaches, reserving syrup. Remove pi ts. Add
water to syrup to make 2 c. In a saucepan, combine peach gyrup and gelatin; heat and
stir til1 gelatin is dissolved. Add lemon juice and salt. ChilI till cold but not
set. Pour ginger ale carefully into ge1atin; stir vri th up-and-dOTm motion. Pour about
half the geLatin into a ~ c. ring mo1d; chili. both portions of gelatin till partially
set, about 10-15 minutes. Arrange peaches and pineapple around mold, gently placing
the fruits in the ge1atin. Chin till alrrost firme eut remaining peaches and pineapple,
fold into reserved gelatin. Pour carefully into mold. Chill overnight. Serves 10.
(C~od for Thanksgiving).

-8-
j
1

......
,.
 1-~ o'Z.. can,?ln~~~\)~~
~'t\\\m.t, ~\l
g yo1:ks
e oï '1 'lemon smaller or 2 cam tidbi ts
sugar l jar Royal Ann cherries, halved
evaporated milk uO 19. marshma11ows,cut in t's
l c. whipping <:""i:'è"ë!>m, "'Whipped

: yolks, juice, sugar and milk til thickened; cool. Drain pineapp1e and cherries
., am cut up marshmallcrws. Pour sauce over the fruit; fo1d in the whipped cream.
'igerate 24 hrs. stir weil before serving. Garnish with nutmeg. Serves 12.

BREADS

Six Week Muffin Mix

, sugar 5 t. soda
shortening, melted 2 t. salt
~gs l qt. buttermilk
, flour 1-15 oz. pkg. Raisin Bran

together the sugar and shortening. B1end in the eggs, one at a time. Sift dry
'edi~nts together; stir into shortening mixture alternately with buttermilk. Fold
jhe RaisÙl Bran. Fi1l greased or lined muffin cups 2/31 s full. Bake 4000 for 20-
rinutes. Yie1d: 5 dozen. Keep in tightl7 covered container in refrigerator foi~
~ six weeks.

Biscuit Cofree Cake Ring

oz. pkgs.refrigerated buttermilk 1-2 t. whi'~~ "Karc syrup

biscuits i c. mil ted butter
, br01fl1sugar cÙlnamon and sugar

approximately a 5-6 c. ring mo1d but do not grease, Place broi'fIl sugar in bottom
19 wi'~ syrup. Dip each biscuit in the melted butter, then is a mixture of cirm-
l and sugar. Stand each biscuit up around the ring (20 biscuits will fill the
~). Bake 3750 for 20 minutes. Invert ring mold immediately on serving platter
coffeecake will fall out. Serves 6.

Bread Sticks

3 oz. pkg. refrigerated buttermilk t c. butter, melted

biscuits sesame or caraway seeds

c butter in a 8x11 fIat baking dish. Roll biscuits between hands to about 4-5"
" Place in dish, rotating in the butter before placing dOWIl. Sprink1e top
l choice of seeds. Bake 4000 10 ta 12 minutes. Serves 4-5.

B~ana Bread

manas(ripe), mashed' 2 c. flour

c. sugar 1 t. baking soda
• melte~ butter t c. chopped nuts, optional

:1bananas; add sugar and melted butter. stir in dry ingredients; add nu~. Pour
) a 9x5x3 baking dish, Bake 350~_45-50 minutes.
·r L -9-
 Date Nut Bread "

1 c. dates, pitted li c. f10ur

l t. soda 1 c. sugar
l c. boiling ~ater 1 t. vanilla
l egg, '.Tell beaten t c. chopped nuts
1 T. soft margarine
Cut dates in small pieces; add soda and pour boiling wat·;'I' over and :e t stand ~ hr.
Beat eggs .reil; add margarine. B1eng in dry ingredients, vanilla and I}1~ Pour in
9x5x3 baldng dish. Bake 3500 50 minutes. (J~. 10aves--40-45 min.)

Raisin Nut Bread

1 egg 4 t. baking pom:ler cinnamon

2 c. milk 1 t. salt sugar
4 c. f10ur 3/4 to l c. raisins butter
l c. sugar, . -~~
!"to 3/4 c. nuts', chopped
, . .
Beat ègg 1rell; add milk and mi.x weIl. Add sifted dry ingredients to this liquid, beat
weIl. Add raisins and nuts. Pour into grè'ased 97$ pan. Sprinkle with a mixture of
cinnamon and sugar OTer top. Dice with butter. let raise in .:i warm place for 10 min.
Bake 3500 ,50 min. Very good toasted too!

Pineapple Pecan Bt'cad

3/4 c. brown sugar

~ c. shortening
i2--6t. oz.
salt
can (1/3
c.) frozen orange
1 egg juice concentrate thawed
2 c. f10ur 1--8 3/4 oz. can (1 c.) cr. pineappla
l t. baldng soda ~f. chopped pecans

Cream togethe~ sugar and shortening; add egg and beat welle Sift dry ingredients;
alternately add dry ingredients and orange concentrate to creamed mixture, stirring
after each addition. Stir in undrained pineapp1e and pecans. Turn into greased
9x5 10af dish. Bake 3500 50~0 minutes. ~

Pumplein Bread

4
eggs ~ t. cloves 2 t. soda L J,. e"~"
1 c..vb&.. 2 2/3 c. sugar l t. cinnamon 2 c. pumpkin_S~
~,)IIt4tf": ""2/3 c. shortening ~ t. nutmeg 2/3 c. water
r. rY't..OcSu(. 1,' 1. /
~~, 3'2 c. fiour 12 t. salt 2 3 c. nuts
!Il. ~l-CJ,1'Î">'eV'\ ~ sVu>r~~ rl)... } t. baleing powder
l..û ::. -n c...v~.
Put aJl ingredients in large bowl except the nuts. Beat at rœdium speed until sJ'OC)oth. "
Fo1d in nuts. Pour 'into two greased 9x5x3. Bake 3500 60 minute,s. Brea9 will crack.
~ ',- ~\,,,,o..l\ \0':-\-"- LLc-U,,> YI-,'o1. tJ
"(' vl.. c... .. \
'Fd\ o...\o,~.r \vl •

Spiced Applesauce Bread

,lt c. applesauce
l c. sugar
'2 '1
1. c. oJ.
2 c. flour
l t. baking soda
i t. baldng pOlfder
te.
1.

l
t. allspice

c. chopped pecans)
~
êhopped pecans"(w",~V\.oJ ~

2 aggs i t. cinnamon 'f. c. b~own su gar

3 T. milk t t. salt '2 t. ClnnaIOOn
'4 t. nutmeg

-10-
Combineand mix the appIesaµce, sugar, oil, egps and milk. Sift together the flour
and the spices (only the first t
t. cinnamon). Stir into applesauce mixture; beat
',Tell. Fold in nuts and turn into greased 9x5x3 loaf an. Combine the t c. pecans,
br01'fIlsu~ar and ~ t. cinnamon; sprinkle over batter. Bake 3500 ,0-60 min. '

COOKIES

Coconut Butter Cookies

t c.c. butter
shortening
1! c. flour
t. soda
l/B t. salt
2' 1. 1. t. vanilla
l c. sugar î t. baleing puwder l c. f1aked coconut

Cream butter, shortening and sugar; add dry ingredients and mix weil. Blend in
vanilla and coconut. Form into 1" balls. Bake 3.500 12-15 minutes. Do not over-
bake! Yield: 4 dozen.

Apricot Jam Bars

l c. margarine 2 egg yolks t c. nuts

l c. sugar 2 c. flour l c. apricot jam

Beat shortening and sugar weIl. Add egg yolks, f10ur and nuts. Beat w,e11. Spoon
half'of dough in ~eased 9x9 pan. Spread jam over dough, then put rest of dough'on
top. Bake 32j-l 50~0 minutes or til ligbtly brown. (A nice party cookie).

Banana Spice Bars

2 small ripe bananas t t. soda 2/3 c. chopped nuts

~ c. shortening l t. salt Frosting:
2 eggs 1! t. cinnamon 2 T., butter, melted
.1.-
2 c. flour i t. cloves l T. hot water
l~ c. sugar i t. nutmeg 2 t. lemon juice
l t. baking pomler :il c. mille l c. powdered sugar

Mash banana; b1end in shortening and eggs; mix weIl. Add dry ingredients alternate-
]:y with the milk. Fold in nuts. Turn into greased 10x15xl pan. Bake 3500 18-20
mll1utes. While warm, frost;ri th above frosting. Yield: approx. 48 bars.

Congo Squares

2/3 c. shortening 2 2/3 c. flour l t. vanilla

2t c. brown sugar ~ t. baleing powder 1--6 oz. pkg.choc.chips
3 eggs t t. salt i-1 c. nuts, if desired

Melt shortening in large saucepan. stir in brown sugar and cool slightly. Beat in
eggs, one at a time; beat wall a..fter each addition. Fold in dry ingredients and re-
maining ingr.edients. Pour in greased 15xlOxl pan. Bake 3500 l8to 20 minutes. Don't
overbake. (Be sure batter ia cool before adding chips).

Date Bars

3 eggs, weil beaten t t. salt l c. chopped dates

1 c. sugar l t. baking powder 1 c. chopped nuts
1 c. flour
-11- ....... ~
·. Beat eggs well; add dry ingredients and blend in. Fo1d in dates and nuts. Turn into
greased 9xl3 pan. Bake 3500 25 minutes. Whencooled, cut in bars and roll in stft-
cd pewdered sugar. Yield: 36 bars.

ChevryFlake Cooldes

2/3 c. margarine l t. vanilla 1 t. soda

1 c. eranulated ~Jgar 2 c. f10ur 2 c. Post Fortified Oat
1 c. brown sugar l t. bald.ng powder Flakes, 40%Bran Flakes,
2 eggs l t. salt OR Grape-Nut Flakes
Creambutter; gradually add sugars and crearn til light and fluffy. Add ep:gs and va-,
ni1la; beat weIl. Add dry ingredients and cereal, I1rixing unti1 blended. Drop ty
teaspoonfuls onto ungreased sheet. Bake 3500 10-12 minutes. Cool slightly before
removing form sheet. Yie1d: 5 dozen.

~ , \ cr, Vz.. G. ".:>h,cr-+'., Prize 'Ginger Cooldes

(b ..rk(' 4 tl~!?'-~
Scant 3/4 c. shortening
1 c. sugar
* c. rro1asses
2 c. flour
t t.
l t.
salt
ginger
l egg 2 t. soda l t. cinnannn

Cream shorteruing and sugar; add egg and beat well. B1end in molasses. stir in dry
ingredients. Form into approx. 1" bal1s, dip in granulated sugar and set on cooky
sheet with sugar side up. Bake 3500 10 minutes. Yield: 4 dozen.

Ginger Bars

2 c •. brown su gar 2 t. vani11a l t. ginger

2 eggs
U T. margarine, soft
2 c.
1 t.
flour
soda
t t.
2 c.
cloves
milk
t c. oolasses l t. salt 1 c. chopped nuts
1 t. ciIUlaIOOn powdered sugar

Cream sugar, eggs, margarine, molasses and vanil1a. Add dry ingredients to egg mix-
ture alterna te].y ri th milk. Mix weIl. Add nuts. Pour into greased 15xlOxl pan.
Bake 3500 20-25 minutes. Cool. Sprink1e tops of cookies with powdered sugar. Yield:48.

Q Henry Bars

4.c. quick oats t c. white Karo Topping:

l c. brown sugar l T. vanilla 1--6 oz. pkg.choc. chips
2/3 c. butter, melted 2/3 c. chunky peanutbutter

Mix oats and sugar; add the Karo, vanilla and melted butter. Mi.x weIl and pat into
greased 9x13 pan. Bake 3750 12 minutes (no more). Cool. Melt chips over low heat;
add peanutbutter. Spread on the coo1ed crust. eut wben set. Yield: 48 squares.

Oatmeal Sugar Cooldes

le. shortening 11 c. flour i t.t. salt

l c.
1 c. granula ted sugar
brOWIlsugar
2 eggs
1 t. soda
2
! t. baking power
2 cinnazoon
l t. vani11a
3 c. oatmeal
Cream shorlening and sugars; add eggs. Combine dry ingredients lfith creamed mixture.

-12-
Stir in vanill ..
~ .::l!)d o.:;.tmeal. (ChilI dough il nec0s~;arJ j • i!orm lleU,"l1 i.nto l' ..,3113
dip in granulated sugar and set on coolçy sheet vrith sugar side up. 'Bake 3500 for
8-10 minutes. Do not overbake! Yield: 5 dozen.

Snickerdoodles

l c. margarine 2 3/ù c. f10ur ~ t. salt

It c. sugar 2 t. cream of tartar 2 T. sugar, topping
2 eggs l t. soda 2 t. cinnamonl

Mix the shortening, 1~ c. sugar' and aggs thorough1y. B1end in dry ingredients and stir
well. Shapedough in lit balls. Roll in mixture of Sligar and cinna.m::>n. Place on un-
ggeased baking sheet. Bake 3500 8-10 minutes. Yield: 5 dozen. (Don't overbake).

Chocolate Crinkles

1 c. vegetable oil 2 c. sugar 2 t. baking polfdar

4-1 oz. 4
sq. unSW8etened
chocolate, melted
eggs
2 t. vanilla
2 c. fiour
ct t. salt
.l.
c. powder su!<ar, sifted]
+0 rCl Il j\l)
Mix oil, chocolate and sugar. Blend in one egg at a time until weIl mixed. Add va-
nilla. Stir dry ingredients into oil mixture. ChilI several hrs. or overnight.
Drop teaspoonfuls of dough into pOlfder sugar; roll in sugar; shape into balls bebreen
hands. Place 211 apart on greased baking sheet. Bake 3500 10-12 minutes. Do not
overbakel Yield: 4-5 doz. (Yake large balls). (store extra cooldes' in freezer).

Chocolate Marshmallolf Drops

t c. shortening l 3/4 c. flour 1.. c. nu.'lk

1
2

l c. sugar t. soda 2u large marshmallows, halved

1 egg i t. salt horizontally
l t. vanilla 2 c. cocoa

Cream shortening, sugar, egg and vanilla ti1 creamy. Blend in dry ingredients alter-
natel:y rlth milk. Drop on cooky sheet. Bake 3500 for 7-8 minutes. Removefrom oven
and onto each cookie lightl:y press marshmallolf hal!, eut side dawn. Return to over for
3-ù minutes or til marshrnallows are softened. Cool. (If marshma110wsslip off cooky,
adjust with fingers). Frost lfith Chocolate Frosting: Yield: 4 dozen
2-3 c. sifted powdered sugar 4-6 T. hot milk
3 T. margarine, softened !
c. cocoa

Swiss Chocolate Cookies 3 t,.

1 pkg. Duncan Hines Srls s ~ c. oil 1--6 oz. pkg. (1 c.) chocolate chips
Chocolate cake mix 2 eggs t c. chopped nuts

Blend cake mix, oil and eggs. stir in chips and nuts. Drop from teaspoon onto an
ungreased baldng sheet. Bake 3500 10 minutes. Don1t overbake. Yield: 4 dozen.

Chocolate Mint Sticks

1 c. sugar 1.. c. flour

2 eggs, beaten
i c. margarine, melted 2--1 oz. sq.chocolate,melted i c. sliced almonds
~ t. peppermint extract

-13-
 !ombine e(;gs, m;;.qp.:-inc ri.nd SUG;l1 .. nd bc:s.., ,,~11. i.dJ .;l:ÙGulate and t!xl-ract awi Si.Lr
until blended. Add four and nuts and mix ~ll. Pour into greased 9" square pan.
Bake 3500 for 25-30 minutes. Frosting: Ghze:
2 T. marg~ine l c. powdered sugar, sifted 1--1 oz. sq. chocolate
l T. milk l t. peppermint extract l T. margarine
Tllorough1yblend the 2 T. margarine and milk. Add the sugar ~nd extract. Spread over
the coo1ed baked layer. Whenthe frosting is firm, spread over it the glaze ingred-
ients which have been melted together. Plac~ in refri~erator until the chocolate is
firme eut into strips 3/4 x 2~1I. Yield: 48 strips.

Chocolate Nut Wafers

1 c. shortening 2 t. vanilla Il·c. f10ur

2 c. sugar 4-1', oz. sq. unsweetened 1'2 t. salt
2 eggs chocolate 3/4 c. nuts, chopped

Cream ~hortening and sugar. Blend in eggs and vani11a. Add chocolate and dry ingred-
ients and mix welle Fold in 'nuts. Drop by small teaspoonfuls on cooy $heet. F1atten
with. a smoôth bottom glas:! that has been grea:sed lfith shortening. Dip in lT'ater as you
flatten each cooky. Bake 3250 for 10-12 minutes. Let cookies set on sheet about one
minute before remoTing. Yield: 5-6 dozen.

Chocolate Sherry Cream ~

Frosting:
4-1 oz. sq. unS1f8etened 4 eggs t t'. salt 1.c. butter 4 c. pwd.
chocolate 2 c. sugar l t~ vanilla. 1
4
c. milk ~u@'ar
l c. margarine 1 c. flour 4 T. sherry 1 c. nuts
Melt chocolate and butter over 10lf heat and let cool. Beat eggs until light, then add
sugar gradually. Blend in chocolate mixture, dry ingredients and vanil1a. Beat one
0
full minute. Pour into greased lOx15xl pan. Bake 20-25 minutes.at' 325 • Cool. For
frosting, beat butter and sugar together, adding milk and sherry gradually. When lil!ht
and flufty, add walnuts. Mix '1re1l and spread over base. n
Cut in 3/4x2t • Yie1d: 60.
(A good party cooky; excellent for Christmas; keep ~ll).

Chocolate Spice Brownies

2 c. flour 4 T. cocoa 2 t. cinnamon

2 c. sugar l c. lf~ter ~ t. salt
1. c. margarine 1.
2
c. buttermilk (or soured milk) 1 t. Tanill;.
~ c. shortening 1 t. sada 2 eggs

Measure flour and sugar into bOlfl. D'ring the :sh6rtenings, cocoa and water to a boil;
pour over flour mixture and beat weIl. Add remaining ingredients and blend thoroughly.
Pour into greased lOx15x1 pan. Bake 4000 for 18-20 minutes. Frosting: Fiva minutes
before cake is done, melt in 2 qt. pan and bring to a boil the fo110wing:3 ingredients:
1.) J.. c. margarine 3.) 4 T. Cocoa l t. vanilla
2.) 4-6T... milk l lb. ,powdered sugar, sifted ' 3/4 c. chopped nuts
Add the sifted po1fdered sugar, vanilla and nuts. Spread OTer base ,,",hile still WarIn.
Yield: 48 large squares.

DE~SERTS

~mon De:ssert

i lb. vanilla wafers 3 egg yolks t pt. lfbipping cream

1 can Eagle Brand SWeetened juice or 2 !resh 1emons
Condensed milk
-11-
Crush vanil1a TTafeI'S. PIO\.cehal.f in ~x9 pan. \'fhip the milkj .add yoLks and juice and
beat "ffell. Pour over crumbs. Whip whipped cream; a,dd a little suga.r and vanilla.
Pour over milk mixture. Top ri th remaining crurobs. Refrigeratc 24 hrs, Serves 9.
(Double recipe for 9xl3 pan--about h8 cooldes).

Creamy Pumpkin Spica Dessert

2 c. graharo craclœr crumbs
i c • margarine, melted
4 c. sugar
2 c. pumpldn ' t t.each of c1oves, nutmeg,
l lb. marshmallo'\'1's
l t. cinnaroon
ginger, salt
1 pt. whip cream, lfhipped

Mix graham crackers, melted margarine :md sugar. Press mixture l'irmly into bottom of
9:<13 pan. Put pumpkin in large sauce pan, add marshmal10lfs and heat slolfly, stirring
frequent~. After marshmallow9 have melted and blended ~th the uumpkin, add the
spices and salt. Cool. Fold in the whipped cream and spread entire mixture over
crumbs. Refrigerate 24 hrs. Serve'l'Ii.th a dab of whipped cream and toasted nuts or
a cherry. Serves 12-16.

Strawberry Dessert

1--10 oz. pkg. frozen strawberries ~ c. butter ~ c. chopped nuts

20 large marshmallows 1 c. flour 1 c. whip cream, lfhipped
i c, bro'Wllsugar
Drain juice from strawherries; melt the marshmallaws in this juice,over low heat. Cool.
Cut in the butter, flour and bro1fl1sugar with a pastry b1ender; add nuts. Place mix-
ture in 9xl3 pan. Bake 3750 for l2-l5 minutes. Removefrom oyen and stir lfith fork
to crumb1e. Place crumbs in 9x9 pan, reserTing i c. for top. Whip cream and add to
cooled marshmallolf mixture. Fold in 5travrberries. Pour over crumb crust. Sprink le
reserved crumbs on top. Refrigerate 24 hrs. Serves 9.

Upside-DoHll ~ Pudding

l c. dates, snipped 2 T. butter, melted t c. chopped lfalnuts

1 c. boiling lfater 1~ c. flour 1t c. brown sugar
1. c. sugar t t. salt l T. butter or margarine
l c. broltll sugar l t. baldng soda li c. bàiling water
1egg t t. baking powder V~lla ice cream or dessert whip

Combine dates and the 1 c. boiling water; cool. In bOlfl, blend the first two sugars,
egg and melted butter or margarine. Add dry in~redients to sugar mixture; stir in
nuts and c'ooled date mixture. Pour into ll.x7xl2' baking pan. Combinethe l~ c. brown
sugar, l T.
butter and lic. boi1ing water; pour over batter. Bake 37SOfor 40 min.
eut in squares; inverl each on a plate. Serve warmlfith ice cream or topping. Serves
9-12. (Put large roil or cooky sheet on bottom shelf to catch arry spil1s.)

Upside-DownBerry Cobb1er

2t c. (#303 can) stewed berries l c. flour 9. llll.·lk

:f1.
i c.c.
2
butter,
s;ugar
2 t. bald.ng polfd er
1/8 t. salt
'2 c. sugar

Drain juice from boysenberries, blueberries, etc. Cream butter and ~ c. sugar. Add
dry ingredients alternate~ with milk. Spread in greased 8x8 pan. Scatter berries
OTer batter and sprinkle lfith second t
c. sugar. Pour the juice o-ver aIl slowly.
Baire 3500 for 45 minutes. Serve. 8-9.

-15-
 .'.
Q

Fruit Cocktail Cake

)
2 c. fruit cocktail, drained 1 c. sugar 1. t. salt
(No. 30) can) li c. flour 1 c. brown sugar
2 eggs, weIl beaten 1 t. soda ~
'..
c. cboppedwalnuts

Drain fruit cockÙl.il. Beat eggs til light and fluffy. Fold in dry ingredients. Add
drained fruit cocktail and beat weIl. Pour in greased 9x9 pan. Mi:lc broml sugar, with
nuts; sprinkle over top of batter • Bake )O()O for 1 hr. 15 minutes. Serve WarIn wi th
dessert topping. Serves 8-9.

~ FudgeSauce
t c. butter li c. sugar 1-5 1/3 oz. can evaporated m:i.lk
2--1 oz. sq. unsweetened chocolate 178 t. salt i t. vani11a
Melt butter and chocolate; add sugar gradually. Stir until sugar dissolves. Add
salt. Slo1l':qadd m:i.lk. Cooka few minutes until 'ail sugar is dissolved and sauce
is thickened. Serve WarDl over ice cream. Refrigerate arr:! 1eftovers. Must be heat-
ed bafore reserT.i.ng. Serves 4-6. (This is' haU the recipe-can easily be doubled
to makea larger portion.) (Add some of the milk lfith the sugar to get more liquid).

MIS CELLANEOUS

Pink WinePunch

4-10 oz. pIegs. frozen sliced strmmerries 2--12 oz. cans frozen lemonade
1 c. sugar concentrate
24 gal. bottles Rosé rine, chilled 2 qt. club soda (or 28 oz.bottles)

In large container combinethawed strmerries with sugar and 1 qt. Ros~. let stand
for an hour, covered. strain into punch bcnù, add lemonade; stir until thall'ed. Add
remaining bottles ot Rose, then 2 bottles of club soda. Addblock of ice, stir gently
and serve. Yield: 6O-four oz. servings.

Onion Squares

8 slice. wheat sandwichbread 2 T. instant minced onion or 1 small onion,

t c. mqonnaise Paprika 6 T. parmesan.cheese finely chopped

TriD. crusts off bread and toast· one side until brownunder the broiler. Mi.x remaining
ingredients and spread on untoasted side. Cut bread into quarters and sprinkle each
heavily' wi th paprika. Broil until brown. Yield: 32 appetizers.

Zippr ~ Salad Dressing

1-8 oz. can (1 c.) diced beets li t.prepared horseradish

l c. ma.yonnaiseor salad dressing l mediumhead iceberg lettuce

Thorough~ drain beets, resernng liquide Mashbeets slight~ wi th fork; stir in

mayqnnaise, horseradish and dash salt. Addbeet juice, if needed, to makemixture of
desired ,consistency-. Core lettuce and eut in 6 wedges. Spoonon dressing. Serves 6.
(A deep pink dressing--good during nnter 1Ùlentomatoes are scarce).

-16-