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Fare Thee Well II

Fare Thee Well II image
Author
The Members of the Ann Arbor Wellesley Club
Publisher
Iowa Falls, Iowa: General Publishing and Binding
Year
1980
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FARE THEE WELL II Ann Arbor Wellesley Club The Members of the Ann Arbor Wellesley Club Present FARE THEE WELL II FOREWORD With "Fare Thee Well" as an inspiration, the Ann Arbor Wellesley 'Club now presents t. Far Thee Well II" to delight your palate and to earn funds to benefit Wellesley College. Here is another collection of good things to eat which includes some selected "encores" from our first edition. Many of the recipes are from our Wellesley Club potluck meetings and others are family favorites of our members past and present. Special thanks go to all our members who have contributed recipes, talent, and time to make "Fare Thee Well II" possible. What fun this "gathering of goodies" has been! Bon Appetit!! Cookbook Chairmen: Lydia Richardson Bates Barbara Brown Knauss Eleanor DeCourcy Wernette COPIES MAY BE ORDERED FROM: Mrs. Barbara Knauss 1314 Iroquois Ann Arbor, Michigan 48104 Price: $5 plus $1 postage Make checks payable to: Ann Arbor Wellesley Club ART WORK BY: Kathy Knauss and Chrissy Cunningham Gratefully dedicated to Eleanor DeCourcy Wernette '30 Founder (1947), New Mexico Wellesley Club Founder (1951) and First President, Ann Arbor Wellesley Club by the Ann Arbor Wellesley Club Eleanor's administrative expertise has made our club one of Wellesley's most resourceful and productive alumnae organizations. Her loyalty and enthusiasm toward the College and the community cannot be matched. To those of us who know and love her, Eleanor Wernette represents the true spirit of Wellesley's motto: NON MINISTRARI, SED MINISTARE Printed and bound by-- GENERAL PUBLISHING AND BINDING Telephone --1-515-648-3144 or 1-515-648-4663 IOWA FALLS, IOWA 50126 1980SEK TABLE OF CONTENTS WELLESLEY FAVORITES ------------------5 - 8 GOOD BEGONNINGS --------------------9 - 18 MAIN DISHES ----------------------19 - 30 VEGETABLES AND SALADS -----------------31 - 46 Vegetables -----31 - 37 Salads -------37 - 46 INTERNATIONAL ---------------------47 - 60 BREADS-------------------------61 - 70 DESSERTS------------------------71 - 84 Cakes--------71 - 74 Cookies ------74 - 76 Desserts ------76 - 84 Standard Abbreviations t. -teaspoon d.b. -double boiler T. -tablespoon B.P. -baking powder c. -cup oz. -ounce f.g. -few grains lb. -pound pt. -pint pk. -peck qt. -quart bu. -bushel Guide to Weights and Measures 1 teaspoon = 60 drops 1 pound = 16 ounces 3 teaspoons = 1 tablespoon 1 cup = 1/2 pint 2 tablespoons = 1 fluid ounce 2 cups = 1 pint 4 tablespoons = 1/4 cup 4 cups = 1 quart 5 1/3 tablespoons = 1/3 cup 4 quarts = 1 gallon 8 tablespoons = 1/2 cup 8 quarts = 1 peck 16 tablespoons = 1 cup 4 pecks = 1 bushel Substitutions and Equivalents 2 tablespoons of fat = 1 ounce 1 cup of fat = 1/2 pound 1 pound of butter = 2 cups 1 cup of hydrogenated fat plus 1/2 t. salt = 1 cup butter 2 cups sugar = 1 pound 2 1/2 cups packed brown sugar = 1 pound 1 1/3 cups packed brown sugar = 1 cup of granulated sugar 3 1/2 cups of powdered sugar = 1 pound 4 cups sifted all purpose flour = 1 pound 4 1/2 cups sifted cake flour = 1 pound 1 ounce bitter chocolate = 1 square 4 tablespoons cocoa plus 2 teaspoons butter = 1 ounce of bitter chocolate 1 cup egg whites = 8 to 10 whites 1 cup egg yolks = 12 to 14 yolks 1 tablespoon cornstarch = 2 tablespoons flour for thickening 1 tablespoon vinegar or lemon juice+ 1 cup milk= 1 cup sour milk 1 cup whipping cream= 2 cups whipped 1 cup evaporated milk= 3 cups whipped 1 lemon = 3 to 4 tablespoons juice 1 orange = 6 to 8 tablespoons juice 1 cup uncooked rice = 3 to 4 cups cooked rice METRIC to U.S. EQUIVALENTS (To second decimal place) LENGTH 1 millimeter = 0.04 inch 1 centimeter = 0.39 inch 1 meter = 39.37 inches = 1.09 yards 1 kilometer = 0.62 statute mile CAPACITY 1 cubic centimeter = 0.27 fluid dram 1 liter = 1.06 liquid quarts WEIGHT 1 gram = 0.04 ounce avoirdupois 1 kilogram = 2.20 pounds avoirdupois = 1000 kilograms 1 metric ton = 2204.62 pounds avoirdupois = 1. 10 tons EQUIVALENTS OF THE COMMON CAPACITY UNITS USED IN THE KITCHEN ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Units Fluid Drams Teaspoons Tablespoons Fluid Ounces 1/4 Cupful Gills (1/2 cupful) Cupsful Liquid Pints Liquid quarts Milliliters* Liters Units ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ 1 fluid dram equals 1 3/4 1/4 1/8 1/16 1/32 1/64 1/128 1/256 3.7 0.004 Equals 1 fluid dram 1 teaspoon equals 1-1/3 1 1/3 1/6 1/12 1/24 1/48 1/96 1/192 4.9 0.005 Equals 1 teaspoonful 1 tablespoon equals 4 3 1 1/2 1/4 1/8 1/16 1/32 1/64 15 0.015 Equals 1 tablespoonful 1 fluid ounce equals 8 6 2 1 1/2 1/4 1/8 1/16 1/32 30 0.030 Equals 1 fluid ounce 1 1/4 cupful equals 16 12 4 2 1 1/2 1/4 1/8 1/16 59 0.059 Equals 1/4 cupful 1 gill (1/2 cupful) equals 32 24 8 4 2 1 1/2 1/4 1/8 118 0.118 Equals 1 gill (1/2 cupful) 1 cupful equals 64 48 16 8 4 2 1 1/2 1/4 237 0.237 Equals 1 cupful 1 liquid pint equals 128 96 32 16 8 4 2 1 1/2 473 0.473 Equals 1 liquid pint 1 liquid quart equals 256 192 64 32 16 8 4 2 1 946 0.946 Equals 1 liquid quart 1 milliliter* equals 0.27 0.20 0.068 0.034 0.017 0.0084 0.0042 0.0021 0.0011 1 1/1000 Equals 1 milliliterá 1 1iter equals 270 203 67.6 33.8 16.9 8.45 4.23 2.11 1.06 1000 1 Equals 1 liter *For all household purposes 1 milliliter may be considered as equal to 1 cubic centimeter. Approximate 100 Calorie Portions Almonds (shelled) - 12 to 15 nuts Angel cake - 1 3/4 inch cube Apple - 1 large Apple pie - 1/3 normal piece Apricots - 5 large Asparagus - 20 large stalks Bananas - 1 medium Beans - 1/3 cup canned baked Beans - green string - 2 1/2 cups Beets - 1 1/3 cups sliced Bread - all kinds - slice 1/2 inch thick Butter - 1 tablespoon Buttermilk - 1 1/8 cups Cabbage - 4 to 5 cups shredded Cake - 1 3/4 inch cube Candy - 1 inch cube Cantaloupe - 1 medium Carrots - 1 2/3 cups Cauliflower - 1 small head Celery - 4 cups Cereal - uncooked - 3/4 cup Cheese - 1 1/8 inch cube Cottage cheese - 5 tablespoons Cherries - sweet fresh - 20 cherries Cookies - 1 to 3 inches in diameter Corn - 1/3 cup Crackers - 4 soda crackers Crackers - graham - 2 1/2 crackers Cream - thick - 1 tablespoon Cream - thin - 4 tablespoons Cream sauce - 4 tablespoons Dates - 3 to 4 Doughnuts - 1/2 doughnut Eggs - 1 1/3 eggs Fish - fat - size of 1 chop Fish - lean - size of 2 chops Flour - 4 tablespoons French dressing - 1 1/2 tablespoons Grapefruit - 1/2 large Grape juice - 1/2 cup Grapes - 20 grapes Gravy - 2 tablespoons Ice cream - 1/4 cup Lemons - 3 large Lettuce - 2 large heads Macaroni - 3/4 cup cooked Malted milk - 3 tablespoons Marmalade and jelly - 1 tablespoon Marshmallows - 5 marshmallows Mayonnaise - 1 tablespoon Meat - cold sliced - 1/8 inch slice Meat - fat - size 1/2 chop Meat -lean -size 1 chop Milk - 5/8 cup (regular) Molasses - 1 1/2 tablespoons Onions - 3 to 4 medium Oranges - 1 large Orange juice - 1 cup Peaches - 3 medium fresh Peanut butter - 1 tablespoon Pears - 2 medium fresh Peas - 3/4 cup canned Pecans - 12 meats Pie - 1/4 ordinary serving Pineapple - 2 slices 1 inch thick Plums - 3 to 4 large Popcorn - 1 1/2 cups Potatoes - sweet - 1/2 medium Potatoes - white - 1 medium Potato salad - 1 cup Prunes - dried 4 medium Radishes - 3 dozen red button Raisins - 1/4 cup seeded or 2 tablespoons seeded Rhubarb - stewed and sweetened - 1/2 cup Rice - cooked 3/4 cup Rolls - 1 medium Rutabagas - 1 2/3 cups Sauerkraut - 2 1/2 cups Sherbet - 4 tablespoons Spinach - 2 1/2 cups Squash - 1 cup Strawberries - 1 1/3 cups Sugar - brown - 3 tablespoons Sugar - white - 2 tablespoons Tomatoes - canned - 2 cups Tomatoes - fresh - 2 to 3 medium Turnips - 2 cups Walnuts - 8 to 16 meats Watermelon - 3/4 slice 6 inches diameter APPROXIMATE AMOUNTS TO SERVE 50 PEOPLE Navy beans for baking .................................. 3 qts. or 6 lbs. Canned string beans .................................... 2 No. 10 cans Canned beets............................................ 2 No. 10 cans Roast beef.............................................. 20 lbs. Roast beef for Swiss steak 3/4 in. thick ............... 20 lbs. Ground meat for loaf.................................... 10 lbs Butter.................................................. 1 - 1/2 lbs. Chicken (roasted) ...................................... 30 lbs. Chicken pie ............................................ 20 lbs. Coffee ................................................. 1 lb. Baked Ham .............................................. 2 hams 10 to 12 lbs. each Ice cream -dessert ..................................... 2 gal. Ice cream -for pie ..................................... 1 gal. Lettuce ................................................ 1 oz per salad Head lettuce salad ..................................... 7 lbs. Salted nuts ............................................ 1 - 1/2 lbs. Olives ................................................. 2 qts. Oysters (escalloped) ................................... 1 gal Peas ................................................... 2 No. 10 cans Peas and carrots ....................................... 1 No. 10 can and 5 lbs. carrots Roast pork or fresh ham ................................ 20 lbs. Pork chops ............................................. 18 lbs. Potatoes (mashed) ...................................... 1 - 1/4 pecks Sweet potatoes ......................................... 13 - 1/2 lbs. Rice ................................................... 3 lbs. Rolls .................................................. 100 rolls Soup ................................................... 3 gal. Turkey ................................................. 22 - 25 lbs. Vegetables (fresh): Beans, beets, carrots or cabbage.... 10 lbs. Whipped cream .......................................... 2 pts. WELLESLEY FAVORITES and Contemporary Dorm Favorites CUCUMBER GELATIN SALAD Carol Johnson Johns, Acting President of Wellesley College, 1979 - 1 19. peeled cucumber 1/2 c. pecans or walnuts, broken in large pieces I pkg. lime Je1lo (3 oz.) I c. cottage cheese 1/2 tsp. salt 1/2 c. mayonnaise Speck of grated onion Dissolve Jello in 3/4 cup boiling water. Cool until almost ready to gel. Grate cucumber. Add salt and onion. Add cottage cheese and mayonnaise to cucumber mixture. Fold in nuts. Add entire mixture to cooled and slightly thickened gelatin. Put in salad mold. Stir as it gels if nuts have floated to the top. Chill several hours. Turn out on bed of lettuce. Sprinkle top with bit of paprika. Serve with mayonnaise. Recipe can be doubled to tripled. CHILLED GRAPES Ruth M. Adams President of Wellesley College, 1966-1972 Miss Adams writes from Dartmouth: "Indeed I remember the Ann Arbor Cookbook, and I'm delighted you energetic people are doing it again." Wash and stem as many small, seedless, white grapes as you will need. Drain. Coat lightly with commercial sour cream, and add light brown sugar to taste. Mix lightly, chill well. "This is an easy dessert. The instructions are vague because they depend entirely on how many people are to be fed. And the sweet teeth!" NOTE: See page 19 of the Spring, 1980 issue of Wellesley (the magazine). HOT TUNA-CHEESE-TOMATO IN SYRIAN BREAD Elizabeth Cornwall, Director Food Service at Wellesley. Cut a 9-ounce Syrian (Pita) Bread in half. Fill with: Generous scoop of Tunafish salad 1 slice Muenster or Swiss cheese 1 slice tomato Place cheese side down on baking sheet. Heat in 350á oven for about 8 minutes, until cheese starts to melt. COPPER PENNIES Mildred McAfee Horton, President of Wellesley College, 1936-1949 Start with crispy fresh vegetables (though I have be~~ known to have considerab1e success with canned carrots). 2 lbs. fresh carrots, sliced in 3/4 in. rounds (4 1/2 c.) 2 med. onions, thinly sliced and separated in rings 1 med. green pepper, cut in thin strips 1 (10 3/4 oz.) can condensed tomato soup 3/4 c. vinegar 2/3 c. sugar 1/2 c. cooking 011 1 tsp. Worcestershire sauce 1 tsp. prepared mustard 1/2 tsp. salt Cook carrots in small amount of boiling water until just tender, about 5 to 10 minutes. Drain. Combine with onion and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Serve in lettuce-lined bowl if desired. Return any leftover vegetables to marinade. SPlNACH-MUSHROOM-ZUCCHINI QUICHE Elizabeth Cornwall, Director Food Service Office at Wellesley. 1 9-inch unbaked pastry shell 4 oz. mushrooms, sliced 1 sm. zucchini, diced, unpeeled 2 c. ricotta cheese 1 c. mozzarella grated 3 19. eggs 1/2 c. frozen, chopped spinach, well drained 1 T. salad oil 1/2 tsp. dried dill-weed 1 tsp. garlic salt 1/2 tsp. pepper Saute fresh zucchini about 5 minutes. Beat together ricotta, mozzarella, eggs, spinach, oil, dill-weed, garlic salt and pepper. Add mushrooms and zucchini. Fill pastry shell. Bake at 350á for 30 minutes. Until knife comes out clean. Certain it is fine women eat a crazy salad with their meat. W. B. Yeats CANADIAN CHEESE SOUP Elizabeth Cornwall, Director Food Service at Wellesley. 1 qt. chicken stock 1/4 c. flour 1/2 c. celery, cut fine 2 tsp. cornstarch 1/2 c. carrots, cut fine 1 c. grated Cheddar cheese 1/2 c. onions, cut fine Dash paprika 1 qt. milk Salt to taste 1/4 c. oleo 1 T. chopped parsley Cook carrots, and celery in chicken stock. Make white sauce with milk, margarine, flour and cornstarch. Add stock, vegetables, cheese, and seasonings to sauce. Serve as soon as cheese is melted. Garnish with chopped parsley. (This is a current "Dorm Favorite") A man is in general better pleased when he has a good dinner upon his table than when his wife talks Greek. Dr. Johnson ADDITIONAL RECIPES GOOD BEGINNINGS ALMOND PINE CONES Lydia Richardson Bates 1 1/4 c. whole almonds 2 T. onion, chopped 1 (8 oz.) pkg. cream cheese 1/2 tsp. dill-weed 1/2 c. mayonaise 1/8 tsp. pepper 5 strips bacon, cooked crisp Bake whole almonds in shallow pan at 300á for 15 minutes, stirring often, until they just turn color. Combine softened cheese and mayonaise. Add bacon, onion, dill-weed, and pepper. mix well. Chill until firm. Shape into pine cone shape (half), cover surface with almonds in fish scale pattern. Decorate plate with pine branch. ARTICHOKE SQUARES Molly Hunter Dobson 1 (10 oz.) can artichoke hearts, drained and chopped 1/4 c. dry fine bread crumbs 1/8 tsp. pepper I sm. onion, chopped 1/8 tsp. oregano 1 clove garlic, minced 1/8 tsp. Tabasco 4 eggs, beaten 1/4 tsp. salt 2 c. Cheddar cheese, shredded 2 T. minced parsley Saute onion and garlic in a little butter until limp. Add eggs, crumbs, seasonings and other ingredients. Pour into greased 9 inch square pan and bake at 3250 for 30 minutes or until set. Serve hot or cold. Can be refrigerated and heated before serving. Cut into 36 squares. MARY'S BLACK BEAN DIP Molly Hunter Dobson 1 (10 oz.) can Campbell's black bean Soup 2 T. parsley, chopped 2 T. Worchestershire sauce 2 T. Hellmann's mayonnaise 1 (8á oz.) pkg. cream cheese 2 T. onion, chopped Mix above ingredients, blending until smooth. Chill before serving. Serve with mushrooms, cauliflower, chips, crackers, or Fritos. I look upon it, that he who does not mind his belly will hardly mind anything else. Dr. Johnson CHILI CON QUESO (HOI'! CHEESE DIP OR SPREAD) Anne Pyne Cowley 1 can (10 oz.) tomatoes and green chili 2 lbs. American cheese, grated (Velvetta is good) 1 can (10 oz.) green chili 1-2 cloves garlic, minced 1 onion, minced Cook onion, garlic, tomatoes and chili for a few minutes. Stir in cheese until melted. Can be served warm in chafing dish or chill and spread on crackers. CHEESE BALLS Eleanor DeCourcy Wernette 4 oz. Treasure Cave Bleu cheese 4 to 8 oz. Cheddar cheese (soft) 1 sm. (3 oz.) cream cheese 1/2 c. walnuts, coarsely ground 1/2 tsp. wet mustard 1 lg. onion, grated 3 shakes Tabasco sauce Mix cheese, mustard, onion and Tabasco sauce well. Shape into balls and roll in ground walnuts. Refrigerate. KAY'S BOORSIN CHEESE SPREAD Molly Hunter Dobson 2 lg. pkgs. cream cheese 1 1/2 tsp. dill-weed 8 oz. whipped butter, unsalted 1 1/2 tsp. thyme 2 cloves garlic, minced 1 tsp. marjoram Have cheese and butter at room temperature, then add herbs and garlic. Mix well and serve with crackers. AVOCADO CURRY COLD SOUP Barbara Brown Knauss 1 ripe avocado 1 to 2 T. curry 2 c. cold chicken broth (Campbell's) 1/4 tsp. salt Dash freshly ground pepper 2 T. light Bacardi rum Blend ingredients. Put in small bowls. Chill. Serve with small dollop of sour cream, parsley. CAROL ANN' S DILL DIP Lydia Richardson Bates 2 c. sour cream 1 pkg. Good Seasons cheese garlic mix 1 or 2 tsp. dill weed Combine ingredients and chill. Great with raw vegetables or as a spread for cold meat sandwiches. PAT'S CHILES RELLENOS Molly Hunter Dobson 1 c. half-and half 2 eggs 1/3 c. flour 3 (4 oz.) cans whole green chiles 1/2 lb. monterey jack cheese, grated 1/2 lb. sharp Cheddar cheese, grated 1 (8 oz.) can tomato sauce Beat cream with eggs and flour until smooth. Split open chiles, rinse out seeds and drain. Mix cheeses, saving 1/2 cup for topping. Butter deep 1 1/2 quart casserole and layer cheeses and chiles. Pour egg mixture over all, then top with tomato sauce. Sprinkle with reserved cheeses. Bake in 325 degree oven 1 1/2 hours. CRAB FONDUE Serves 15 for cocktails Barbara Brown Knauss Always a hit at our Wellesley Club Christmas Party 4 T. butter 4 T. flour 1 c. coffee cream 1 can (7 1/2 oz.) Demings King Crab Salt and pepper to taste 1/4 c. sherry (about) 1 pkg. (4 oz.) sharp Cheddar cheese, grated Make cream sauce with first 3 ingredients (it's quite thick). Remove from flame. Add sherry gradually. Add crab which has been rinsed, drained, picked over and broken up. If mixture seems too thick, add a little more sherry. Season. Put mixture in greased 1 quart casserole and cover with grated cheese. Bake in 400 degree oven about 20 minutes or until cheese is bubbly. Remove from oven. stir cheese topping into mixture beneath. Transfer to chafing dish. Serve with bite sized pieces French bread. (Break it up at last minute). CURRY CHEESE PATE Molly HUnter Dobson 1 (8 oz.) pkg. cream cheese 3 tsp. dry sherry 1/4 tsp. curry powder 1 (10 oz.) pkg. Cracker Barrel 1 med. bottle Major Gray's chutney 1 (10 oz.) pkg. Cracker Barrel extra sharp Cheddar cheese, grated 1 lg. bunch green onions, sliced thin Mix well, at room temperature, the cheeses, curry powder, and sherry. Mound entire mixture on flat serving plate and shape into a circle about 1/2 inch thick. Cover with chutney, chopped, and tips and ends of green onions. Serve with Bremner wafers. GWEN'S CHEESE KRISPIES Molly Hunter Dobson 2 sticks soft margarine 3 c. Rice Krispies 10 oz. pkg. Cracker Barrel extra sharp Cheddar cheese, grated 2 c. flour 1/2 tsp. salt 1/2 tsp. cayenne pepper Mix thoroughly, then add gently 3 cups Rice Krispies. Roll into small balls and flatten slightly on ungreased cookie sheet. Cook 12 minutes in 350á oven. Makes approximately 120 biscuits. CREAM CHEESE AND OLIVE DIP Lydia Richardson Bates 1 (8 oz.) pkg. cream cheese 1/4 c. chopped olives 2 hard boiled eggs, separated 2 T. mayonaise 1/8 onion, cut in small chunks and put through garlic press. Mix cream cheese and egg yolks til smooth. Add onion juice which has been pushed through a garlic press. Add mayonaise and olive juice to bring to spreading consistency. Stir in chopped egg whites and chopped olives. Chill. Also makes a wonderful sandwich spread. PARMESAN CHEESE ROUNDS Elizabeth Chase Cunningham 1 c. Parmesan cheese 1 med. onion, chopped fine 1 c. mayonaise Toasted rye squares Mix Parmesan cheese and mayonaise until consistency of soft butter. Spread toasted rye squares liberally with mixture. Sprinkle with chopped onion and broil until bubbly--carefully as it burns quickly. KAY'S GREEN CHILI SQUARES Molly Hunter Dobson 2 lbs. sharp Cheddar cheese, grated 1 doz. eggs 1/4 tsp. chili powder 2 (4 oz.) cans diced green chili peppers 1/4 tsp. paprika Drain chili peppers, reserving liquid. Put half of the cheese in a 1Ox15 inch buttered pan. Add chili peppers and top with remaining cheese. Beat eggs with chili powder, paprika, and juice from chili peppers. Pour over mixture in pan and bake 30-40 minutes at 350 degrees until solid, or knife put in center comes out clean. Let cool and cut into small bite-sized squares. LIVER PATE Molly Hunter Dobson 1 lb. chicken livers 1/4 c. brandy 2 shallots 1/2 tsp. salt 1 stick butter 1/8 tsp. allspice 2 T. bacon drippings 1/3 c. heavy cream Saute liver in drippings. Put in processor with shallots, seasonings, and cream. Process smooth. Melt butter and add through feeder tube. Pack into greased cheesecloth-lined container and refrigerate. Serve with melba toast as an appetizer. STUFFED MUSHROOMS Jean Byers Hernandez 24 19. mushrooms 1 tsp. garlic salt 3 T. butter 1/4 tsp. pepper 1/2 c. Italian seasoned bread crumbs 1 T. lemon juice 1 tsp. Worcestershire sauce 1 sm. onion, grated Separate mushrooms, stems and caps. Saute caps in butter until lightly browned. Drain. Chop mushroom stems finely, and mix with remaining ingredients. stuff mushroom caps with mixture. Bake at 350 degrees for 8 to 10 minutes. Serves 4 to 6 as an appetizer. SALMON MOUSSE Barbara Brown Knauss 2 (16 oz.) cans red salmon 2 T. frozen chives 1/2 c. white wine 2 T. fresh dill, chopped 1/2 c. sour cream 1 tsp. salt 2 T. horseradish Some pepper 2 pkgs. unflavored gelatin 1 T. prepared mustard 1/4 c. lemon juice 1 c. heavy cream whipped Drain salmon. Add wine, blend till smooth. Fold in sour cream, horseradish. Sprinkle gelatin over 1/4 cup water and lemon juice; let stand 5 minutes; set in pan of boiling water, stir till smooth. Stir into salmon mix. Add chives, dill, salt, pepper, mustard. Fold in whipped cream. Turn into decorative mold. Leave at least 4 hours in refrigerator, until firm. You first parents of the human raceÉ Who ruined yourselves for an apple, what might you not have done for a truffled turkey? -Brillat-Savarin KAY'S HOT SAUSAGE BALLS Molly Hunter Dobson 3 c. Bisquick 1 lb. hot sausage 8 oz. sharp cheese, grated Mix thoroughly. Roll into small balls and bake at 350 degrees for approximately 7 minutes. Makes approximately 7 dozen. Freezes well. Good for morning coffee. SOUR CREAM SPINACH DIP Molly Hunter Dobson 1 pkg. Knorr vegetable soup 1 c. mayonaise mix 1 pt. sour cream 1 pkg. frozen shopped spinach, 1 onion, chopped 1 c. chopped water chestnuts Mix ingredients together by hand or briefly in food processor. Serve with Triscuit and wheat crackers. MINESTRONE SOUP Lydia Richardson Bates 1 c. lg. shells of macaroni, cooked 1 c. coarsely grated cabbage 6 c. water 1 clove garlic, minced 2 tsp. salt; 1 T. olive oil 2 T. parsley, chopped 1/4 tsp. pepper 1 med. onion, chopped 1/4 tsp. celery salt 3/4 c. celery, chopped 1 T. soy sauce 1 (16 oz.) can tomato sauce 1 (16 oz.) can kidney beans 1 (16 oz.) can tomatos Parmesan cheese Mince garlic, combine with onion, parsley, celery, and cook until onion is limp. Add rest of ingredients except macaroni and beans and cook, covered, 30-45 minutes. Add beans and shells and cook 15 minutes more. Add salt to taste. Serve with Parmesan cheese, salad and French bread for good, easy supper. Soup improves with standing. HOT SHERRlED TOMATO BOUILLON Mary Gerathy 1 (46 oz.) can tomato juice 3 (10 1/2 oz.) cans consomme 1 tsp. chervil 1 tsp. Spice Island's Salad 1 tsp. basil 1 tsp. chives 1 soup can Almaden dry cocktail sherry Herbs Heat juice, consomme, sherry and herbs together 20 minutes. Serve piping hot. MUSHROOM SOUP Pat Harvey Kennedy 15 green onions, tops and all 7 c. chicken broth 3/4 c. butter 1 1/2 lbs. fresh washed trimmed and sliced mushrooms 1/2 c. flour Salt and white pepper to taste 2 c. half-and-half cream Cook onions in butter for about 3 minutes. Add flour, salt, and white pepper to taste. Heat for about 10 minutes, stirring constantly. stir in mushrooms, reserving sane for garnish, and cook 10 minutes more. Slowly add heated chicken broth and bring to boil. Put through blender until smooth. Return to stove and stir in cream. Heat through but do not boil. Garnish each serving with reserved mushroom slices. NORWEGIAN FRUIT SOUP Helen Methfessel Haugen 1/2 box prunes 1 orange sliced thin 1/2 box dried apricots 1 (3 inch) stick cinnamon 1/2 box dried peaches 1/2 c. pearl tapioca 1/4 c. currants 1/2 c. sugar 1 c. raisins 1 can pie cherries 1 lemon, sliced thin 3 qt. water Soak dried fruits and tapioca in 2 quarts water overnight. Bring to boil and simmer until tapioca is clear. Add 1 qt. water and pie cherries and heat. When serving, a little brandy in each bowl is excellent. NURSERY SOUP Shirley Bradley Ceely 1 lg. onion, cut thin 1 (20 oz.) can tomatos 4 sm. potatoes 3 c. milk Pinch baking soda Salt Butter or margarine Pepper 1/4 c. water Celery salt Pinch of sugar Saute onions in butter or margarine until soft. Slice potatoes and cook separately until soft. Add tomatoes to onion and cook gently until tomatoes soften and fall apart. Add potatoes and 1/4 cup water to tomato mixture. Cook five minutes. Remove from fire. Heat milk, add a pinch of baking soda. Add milk to mixture. Do not boil. Add seasonings. Serves 3 to 4. As we advance in life, we learn the limits of our abilities. FANNIE'S PERSIAN SOUP --ASH Eleanor DeCourcy Wernette 1 hard boiled egg chopped 1 T. parsley 1/2 c. raisins (or any dried fruit) 1/4 c. green tops of onions or chives, chopped 2 to 3 c. plain yogurt 2 tsp. salt 1/2 c. sour cream 1/2 tsp. white pepper 2 sm.-med. cucumbers, chopped 1 T. lemon juice 1 c. cold water or milk 1 T. fresh dill or 1/2 tsp. dill seed Put all ingredients in a big bowl. Mix well. Let soup stand in refrigerator 2 to 3 hours at least. (May be made day before; keeps very well for several days). When serving, garnish with parsley and/or fresh dill and float an ice cube in each serving. -ASH is a very popular meal among the Persians. In the old days, the Persians were famous for the varieties of ASH (soup to us) which they could prepare. The Persian word for "cook" is ash-paz, literally "maker of soup". The word "kitchen" in Persian is ash-paz-khaneh, that is "the house of the cook". This should indicate the importance of the word ASH and the role that soup used to play in the lives of ancient Persians. V-8 FROM OUR OWN TOMATOES Elspeth Cahil Swope 15 lbs.tomatoes fully ripe, peeled and coarsely chopped 2 c. celery, chopped 3 lg. onions, chopped 3 cloves garlic, minced or mashed 1 green pepper, chopped 1 bunch parsley, chopped 1/4 c. sugar 2 T. salt 3/4 tsp. black pepper 2 tsp. prepared horseradish 1/3 c. lemon juice Several dashes Worchestershire sauce Combine first six ingredients in stainless steel kettle and bring to boil over medium heat. Boil gently, stirring often, for about 20 minutes. In covered blender jar, whirl tomato mixture a little at a time until smooth. Press through wire strainer, discarding pulp. Stir in seasonings, taste, and adjust seasoning. Chill well before serving. To freeze, pour into freezer containers, leaving 1-2 inches expansion room, and freeze. Defrost in refrigerator and shake well before serving. WALTER'S SCOTCH BROTH FOR TWO Margaret Lohman Helrnreich (becauce he always has a supply of frozen ground lamb and frozen lamb stock) 1 1/2 c. lamb stock I med carrot, sliced, approx. 1/3 c. quick barley 1/3 c. 1/3 c. lamb (ground uncooked or diced cooked or whatever) 1 sm. turnip diced, approx. 1/3 c. Some celery if desired, approx. 1/3 c. 1 or 2 T. chopped onion Salt and pepper 1 T. butter (approx.) Parsley Saute lamb, butter, onion, carrot, turnip, celery for 10 minutes. Bring stock to boil. Add barley and the sauteed ingredients to stock. Continue to simmer for 10 minutes. Season and add parsley. He eats it all, but it is enough for two. WASCHTAGSUPPE (OF LENTILS, DRIED PEAS, OR BEANS) Renata Briggs 1 lb. dried lentils, peas, or beans 3 beef bouillon cubes 1/4 tsp. allspice 3 qts. water 1 bay leaf 3-4 stalks celery with tops Salt and pepper to taste 2-3 lg. carrots 4-5 med. potatoes, peeled and diced 3-4 med. leeks or onions 1 ham bone or pig's feet or pig's shanks 1-2 additional onions finely diced 1/4 tsp. dried mustard Dash soy or Maggi sauce 2 tsp. butter or bacon fat In a good sized pot, perhaps pretty enough to take to the table, put in the water, bone or meat, lentils (or peas or beans). Bring to a heavy boil and then simmer on low heat. Add the vegetables, coarsely chopped, and the spices and herbs. Cook for about two hours, stirring occasionally with a wooden spoon. If you are unable to stir the soup, put the boiling pot into the oven at 300 degrees for about two hours. Just before serving correct seasoning. Melt butter or bacon fat and brown onions. If you like, frankfurters, knockwurst or other tasty sausages may be cut into the soup and cooked in it. Washday Soup should be served with rye bread or crispy rolls, and followed by a heavy dessert, such as upside down cake or rice pudding. Many people like to add a dash of vinegar to their Waschtagsuppe. Serves six to eight. Reprinted by permission of Wellesley (the Magazine). WELLESLEY CHRISTMAS PUNCH Delia Smith Hunter 1 bottle (fifth) P.M. blend whiskey 1 qt. ginger ale 1 qt. can club soda 1 can (4 oz.) lemonade Combine ingredients over block of ice in punch bowl. Many or us remember the beautiful Christmas parties at the Hunter's where this was served. ROSE WINE PUNCH Eleanor DeCourcy Wernette 3 qts. Gallo's Mountain Rose 3 (12 oz.) cans frozen lemonade 3 qts. soda water 12 oz. brandy Serve over ice. MERIDY'S COCOA MIX Martha Hatcher Cargo Small box of powdered milk Largest box of Nestle's Quick Lg. jar of Cremora or similar cream substitute 1 lb. box of confectioner's sugar Using a very large pan or bowl, mix all together thoroughly. Store in an air-tight container and use generously to make delicious cocoa from hot water. All human history attests That happiness for man -the hungry sinner ¥Since Eve ate apples, much depends on dinner! Lord Byron MAIN DISHES NAN'S ZESTY BARBEQUED BEEF Elspeth Cahill Swope 2 jars Del Monte chili sauce 2 T. brown sugar 2 T. prepared mustard 1/2 tsp. Tabasco 1 c. carrots, chopped 1 lg. green pepper, sliced thinly 2 c. cooked beef, thinly sliced Shredded cabbage 12 buns Combine in large saucepan chili sauce, seasonings, carrots, pepper. Cover tightly and cook on low heat for 10 minutes stirring occasionally. Add beef and continue cooking and stirring for 15-20 minutes. Serve 1/2 c. barbeque per bun with cabbage. BEEF EN DAUBE Barbara Brown Knauss 2 1bs. boneless lean stew beef, cut into 2 inch cubes 2 bay leaves 1/2 tsp. thyme 1 1/2 c. Burgundy wine 1/2 T. tarragon leaves 1 onion, cut in half and studded with 2 cloves 1 tsp. pepper 4 med. potatoes, peeled and quartered 1 clove garlic, cut in half 1 T. vinegar 3 T. flour 1 T. salad oil 1 tsp. salt Place meat in a large bowl. Add wine, onion, garlic, vinegar, oil, bay leaves, thyme, tarragon, and 1/2 teaspoon pepper. Cover bowl and refigerate overnight. Drain meat, reserving 1/2 c. liquid. In a slow cooker, combine meat, potatoes, flour, reserved marinating liquid, salt, and 1/2 teaspoon pepper. Cook in a slow cooker set at the simmer, covered, for 5 hours, or cook, covered, in a heavy casserole in a 250á oven for 5 hours. Serves 4-6. CASSEROLE--FAMILY SPECIAL Kathleen Cutting Wagner Salt and pepper 1 c. each: beans, peas, carrots, celery and onions, diced 1/3 c. tomato juice Water to nearly cover 2 T. tapioca 1 to 1 1/2 lbs. round steak cut in cubes Mix ingredients, cover and bake 1 1/2 to 2 hours at 350 degrees. If no tapioca, thicken with 2 T. flour dissolved in water. Serve with shoestring potatoes or chips. This casserole may be made the day before and reheated. BEEF TESSERON Barbara Brown Knauss 2 lbs. top sirloin, sliced thin 10 mushrooms, sliced 1 clove garlic, sliced 2 T. butter 1/2 green pepper, sliced 2 T. olive oil Salt as desired 1/2 onion, sliced thin 1/2 c. wine Heat butter and olive oil in pan. Add onion and cook till translucent (keep moving so will not stick). Add mushrooms, garlic, pepper. Cook only until green pepper becomes darker. Remove to a plate, leaving oil in pan. Place meat, sliced thin and rubbed with garlic, in pan and cook as desired. Add salt to taste. Add wine and cooked vegetables. Serve on a platter, garnish with tomatoes, parsley, and rice. Serves 4. FOOTBALL LASAGNA Eleanor DeCourcy Wernette 1 (8 oz.) pkg. of thin noodles Salt and pepper 2 lbs. ground beef 1 pt. sour cream 16 oz. tomato sauce 1 lg. pkg. cream cheese 8 oz. mushroom sterns and pieces 6 green onions with tops, chopped 1 tsp. Italian seasoning 1 c. sharp Cheddar, grated 2 T. chili sauce Cook noodles and drain. Place in buttered 9x13 inch pan. Brown meat and drain, add tomato sauce, mushroom, seasonings. Put in pan. Nix sour cream, cream cheese, onion and put on meat. Spread Cheddar on top. Bake at 350 degrees for 45 minutes. ISY'S MOIST MEAT LOAF Carol Ingham Plumer 1 lb. lean ground beef Salt and pepper 3/4 herb stuffing mix thyme and oregano-a pinch 1 T. chopped onion 3/4 c. applesauce 1 egg, slightly beaten Mix well, put into small bread tin, bake at 3750 for an hour. The applesauce is what makes this special. Good served cold. What is patriotism but the love of the good things we ate in our childhood? Lin Yutang CONTINENTAL MEAT BALL PIE Martha Hatcher Cargo 1 1/2 lbs ground beef, seasoned to taste 1 can (6 oz.) tomato paste 1-2 sm. carrots, pared and cut in 1 inch pieces 3 T. flour 3 T. salad oil 1 pkg. frozen green peas and pearl onions 1/2 lb. link sausage, sliced in 3/4 inch pieces Piecrust 3 c. water 1 egg, slightly beaten 1 envelope spaghetti sauce mix Roll hamburg into balls and then in flour to coat. Brown in oil. Push to one side and add sausage and brown lightly. Stir 2 1/2 cups water, spaghetti sauce mix and tomato paste into pan with meat. Cover and simmer 15 minutes. Cook carrots in 1 cup water (salted) , adding peas and pearl onions when almost done. Add to meat mixture being sure there is 1/2 cup liquid to add. Spoon mixture into 12 cups baking dish. Prepare pie crust. Roll into 15x12 inch rectangle and cut nine or more 1 inch strips. Save three strips for rim of pie. Weave remainder over pie to make lattice top. Cover rim with remaining strips and press down lightly all around. Brush with beaten egg. Bake in hot oven (425 degrees) for 30 minutes or until pastry is golden and filling bubbles up. Serves 6 to 8. SPAGHETTI NUT BAKE Patricia Harvey Kennedy 1 (8 oz.) pkg. spaghetti 1/2 lb. Cheddar, shredded 2 T. butter 1 1/2 T. Worcestershire 2/3 c. onion, finely chopped 2 drops Tabasco 2 lbs. lean ground beef 1 tsp. sugar 2 tsp. salt and 1/2 tsp. pepper 1 (7 oz.) can salted mixed nuts, coarsely chopped 1 can tomato soup 1 can sliced mushrooms Cook and drain spaghetti. Saute onions in butter (using a large saucepan) then brown meat til crumbly. Add salt and pepper, soup and one can of water, mushrooms, two-thirds of the cheese, seasonings, spaghetti. St1t, cover, simmer 15 minutes. Transfer to greased casserole, sprinkle nuts over and press them into the mixture, sprinkle remaining cheese, and bake at 350 degrees for 30 minutes. Serves 8 to 10. A mule can't pull while kicking; neither can you. SPOON TACOS Jean Willson Hill 1 pkg. fritos 1 c. tomatoes, chopped 1 1/2 lbs. ground beef 1 1/2 c. lettuce, chopped 1 c. onion, chopped 1/2 c. chopped olives 1-2 cans chili with beans 3/4 c. monterey ack, grated 1 can taco sauce Cover bottom of large casserole with Fritos and bake at 200¡ for 6 minutes. Brown beef, drain, add onions and saute, add chili and sauce. Put beef mixture and remaining ingredients in casserole ending with cheese. place under broiler until cheese melts. BAKED CHICKEN AND HAM Barbara Brown Knauss 4-6 chicken breasts 4-6 slices ham 1/3 c. flour 2 tsp. salt 2 tsp. paprika 1/4 c. butter 1 tsp. savory Celery leaves, minced 1 c. mushrooms, sliced 1/2 c. sauterne or dry sherry 1 c. sour cream Combine flour, salt, paprika. Coat chicken pieces separately with seasoned flour in paper bag. Brown floured chicken in skillet, reserving butter. Place in a casserole the ham, sprinkle with savory and celery leaves, add chicken and mushrooms. Stir wine into hot skillet and add flour from the bag, sour cream. Heat and stir, pour over chicken. Cover with foil and bake at 3500 for 2 hours. CHICKEN-BROCCOLI SUPREME Eleanor DeCourcy Wernette 1 pkg (5 1/2 oz.) Betty Crocker noodles Romanoff 2 c. cooked chicken, cut in good size pieces 2 T. butter Pimento, chopped for color, about 2 T 1 c. chicken broth 1 can cream of mushroom soup 1/3 c. slivered almonds 1 pkg. frozen chopped broccoli Cook noodles as package directs. Stir in butter, broth, mushroom soup, and sour cream-cheese mix inside package. Let broccoli defrost so it can be separated, but do not cook. Mix all ingredients together and put in casserole. Bake covered for 25 minutes at 350 degrees. Serves 8. CHICKEN CASSEROLE Rebecca Patterson Hein 8 oz. noodles 1 c. cream style cottage cheese 1 can condensed mushroom soup 1/2 c. stuffed green olives, sliced 2/3 c. milk 1/2 tsp. salt 1/3 c. onion, chopped 1/2 tsp. poultry seasoning 1/4 c. parsley, minced 2 pkgs. (3 oz.) cream cheese, softened 3 c. cooked chicken, diced 1 1/2 c. buttered soft bread crumbs Cook noodles; rinse in cold water. Mix soup, milk, salt and poultry seasoning; heat. Beat cheeses together. Stir in olives, onion and parsley. Place half the noodles in a 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Spread with half the cheese mixture, half the chicken, half the soup mixture. Repeat layers. Top with crumbs. Bake in moderate oven (375 degrees) about 30 minutes or until heated through. CHICKEN TETRAZZlNE Elizabeth Chase Cunningham 2 c. spaghetti, broken into 3-inch pieces 1 c. breadcrumbs 5 T. butter 2 c. chicken breast, cut in in julienne strips 1/4 c. flour Salt and pepper 1 c. sliced mushrooms-or more 2 c. milk Pimiento, chopped 1/4 c. dry white wine 1/3 c. Parmesan Cook and drain spaghetti, set aside. Make a white sauce with last five ingredients, add chicken, spaghetti, mushrooms, pimento. Pour into buttered casserole, cover with cheese, breadcrumbs, dot with butter. Bake at 425 degrees for 15 minutes. LAMB RIBLETS Jane Davis Hartwell 2 lbs. lamb rib1ets 1 1/2 tsp. curry powder 1/2 c. soy sauce 1/2 tsp. garlic salt Pour marinade over 2 pounds lamb riblets. Marinate at least one hour. Bake at 350 degrees for one hour until brown; turn in marinade once or twice while baking. This marinade with 2 tablespoons salad oil added is excellent for lamb or beef shish kebab or chuck steak cooked on an outside charcoal grill. The longer the marinating, the more tender the meat. RAISIN CURRY Caroline Child Tucker 1 T. curry powder 1 can (14 oz.) chicken broth 1 T. butter 1 tsp. garlic salt 1 med. onion, sliced 1 1/2 T. cornstarch 2 med. stalks celery, sliced 2/3 c. seedless raisins 1 1/2 lbs. boneless lean lamb 2 T. water Stir curry, butter, onion and celery together in saucepan. Cover and cook over moderate heat a few minutes until vegetables are wilted. Add lamb cut in small cubes, broth and salt. Cover tightly, simmer until meat 1s tender (1 to 1 1/2 hours). Add raisins and cornstarch blended with water. Cook slowly 15 minutes longer. Serve with plain or Persian rice. LAMB DIJON Barbara Brown Knauss 1 leg of lamb, boned and tied 1 tsp. rosemary, crumbled 1/3 c. Dijon mustard 1 T. salad oil 1 T. soy sauce 1 T. lemon juice 1/4 tsp. garlic salt S alt and pepper 1/4 tsp. ginger Thyme, optional Mix mustard, soy sauce, garlic salt, ginger, rosemary, oil, lemon juice, salt and pepper and cover the lamb with this mixture. Let stand for a few hours. Cook lamb in moderate oven until interior reaches 150 degrees. This is about two hours, but will depend on your oven! Serve with Spinach Rockefeller followed by a salad and fruit for dessert. BARBECUED SPARERIBS Virginia Butterworth En-Wong 3 lbs. fresh spareribs, hack apart from top to bottom, don't sever 1 T. sugar 1 T. honey 2 T. hoisin sauce 1 T. dark soy sauce 2 tsp. salt 4 T. light soy sauce 2 cloves garlic, crushed Combine all ingredients for sauce. Marinate pork for at least 1 hour (may be prepared one day in advance and marinated in refrigerator overnight). Cook spareribs on rack in oven 350 degrees for about 40 minutes, turning once. Place under broiler for a few minutes for crisper skin, or broil for 6 minutes over charcoal. Cut apart and serve. HAM LOAF Kathleen Cutting Wagner 1 1/2 1bs. ham, ground together with 1 1/2 lbs. fresh pork Worcestershire sauce or Kitchen Bouquet to taste 1 c. bread crumbs 2 eggs 1 c. cracker crumbs 1 can (2 lbs.) whole tomatoes 1 onion, chopped TOPPING: 1 c. brown sugar Red pepper to taste 1 tsp. mustard Rub bowl with garlic. Mix loaf ingredients together and fill two 6x9 inch greased loaf pans. Spread with topping. Bake in medium oven (375¡) for 1 1/2 to 2 hours. Serves 10 to 12. INDIVIDUAL HAM LOAVES Elspeth Cahill Swope 3 lbs. ham load from your butcher Tomato juice 3/4 c. vinegar 2 c. cracker crumbs 1 c. brown sugar 3 eggs 1 tsp. brown sugar Mix ham, crumbs, eggs and just moisten with tomato juice. Shape into small loaves and place in baking pan. Heat together brown sugar, vinegar, mustard and pour over ham. Bake at 350 degrees for 1 hour. Easy to make ahead and freeze for a buffet. Can be baked half an hour, frozen, baked another half hour before serving. Also good served cold. HAM PATTIES Eleanor DeCourcy Wernette 1 lb. leftover ham, ground 10 pineapple slices, canned 3/4 c. condensed milk 1 c. brown sugar 1/2 c. bread crumbs 1 tsp. dry mustard 2 T. minced onion 3 T. vinegar Pepper Mix ham through pepper, form into 10 patties, bake at 350 degrees for 30 minutes. Top each patty with a slice of pineapple and bake 30 minutes longer, basting every 10 minutes with brown sugar, mustard, vinegar marinade. We treat this world of ours as though we had a spare in the trunk. SAUCE FOR HAM Helen Methfessel Haugen 1 tsp. dry mustard 1/4 tsp. powdered cloves 1/4 tsp. cinnamon 2 T. vinegar 1 sm. glass crabapple jelley Mix all ingredients and heat over a slow heat until jelly is melted. Serve hot. VEAL WITH SHERRY AND MUSHROOMS Barbara Baumberger Crane 1/4 c. flour, sifted 1 c. chicken broth or bouillon 1/4 tsp. nutmeg 1/2 c. sherry 1 tsp. salt 1/4 lb. fresh mushrooms 1 1/2 lbs. boneless veal stew meat 1 T. instant minced onion 1 T. parsley, finely chopped 4 T. butter or maragarine Hot cooked rice Combine flour, nutmeg, salt. Dredge veal in flour mixture and brown in hot butter. Add broth, wine, mushrooms and onion. Cover and simmer until meat is tender; about 1 hour. Just before serving, sprinkle with parsley. Serve over hot cooked rice. SCALLOPED OYSTERS Kathleen Cutting Wagner 1 pt. oysters 1 c. cracker crumbs 4 tsp. oyster liquid 1/2 c. butter, melted 2 tsp. milk or cream Salt and pepper 1/2 c. dry bread crumbs Mix bread and cracker crumbs and stir in melted butter. Put thin layer of crumbs in bottom of shallow buttered baking dish. Cover with layer of oysters, sprinkle with salt and pepper. Add remaining crumbs. Bake 30 minutes in a hot (450 degree) oven. Never allow more than two layers of oysters. If desired, sprinkle each layer of oysters with mace or grated nutmeg. MIXED SEAFOOD Lydia Richardson Bates 1/4 c. butter 1/2 tsp. salt 1/4 c. flour 2 c. mixed seafood 1 c. milk 2 T. dry sherry 1/2 c. grated Cheddar cheese 1 T. ketchup Dash pepper Make a cream sauce from the butter, flour and milk. Add the cheese, salt, pepper and sherry. Add ketchup and seafood. Serve over hot rice. Great for serving a large crowd as it keeps well in a chafing dish. Serves 4. STUFFED FISH Anne Pyne Cowley 6-8 fillets of sole 1/2 lb. mushrooms 1 pkg. frozen chopped, spinach 2 T. butter 1/2 c. fine cracker crumbs 2 T. sour cream Salt and pepper 4 T. silvered almonds Paprika 4 T. onion, finely chopped 1/2 c. dry white wine Undercook spinach and drain thoroughly. Add cream. Brown onions and nuts in butter and add. Cook mushrooms in butter a few minutes and add. Add cracker crumbs, salt and pepper, and mix. thoroughly. Spread on fish fillets roll them up and fasten with toothpicks. Bake in buttered dish. Pour the wine over, then sprinkle with paprika. Bake at 300 degrees to 350 degrees for 20 to 30 minutes. Serve with Hollandaise sauce. TUNA OR CHICKEN SALAD Martha Hatcher Cargo 2 cans (7 oz.) solid pack tuna or canned chicken Salted almonds 2 doz. seedless grapes 2 c. cooked macaroni, cut fine 1/2 c. canned peas, optional 2 doz. pimiento olives, halved 6 hard boiled eggs, diced DRESSING: 1/2 pint cream, whipped 3/4 c. Miracle Whip Pour boiling water over tuna to remove oil. Keep in large pieces. Chill. Combine with remaining ingredients and add dressing. Serves 6 to 8. TUNA MORNAY Agnes Pearson Reading 1 (9 1/2 oz.) can tuna (water-pack), drained 6 T. flour 3 c. milk 2-3 c. broccoli florets, blanched and drained (or thawed and drained) 1 tsp. dry mustard 2 tsp. Worcertershire 1 1/2 c. sharp Cheddar, grated 1 sm. onion, finely chopped Salt and pepper 6 T. butter Paprika Parsley In buttered casserole place broccoli, tuna. Melt butter in pan, saute onions, till transparent, add flour and cook thoroughly, add milk slowly stirring continuously, then rest of ingredients and cook till thick. Pour over tuna and broccoli, sprinkle with paprika. Bake at 350 degrees until bubbly. BRUNCH EGGS Mary Hunter Dobson 6 hard-boiled eggs 3 T. sour cream 2 tsp. prepared mustard 1/2 tsp. salt 2 T. butter 1/2 c. chopped green pepper 1/3 c. chopped onion 1 can mushroom soup 1 c. sour cream 1/4 c. chopped pimento 1/2 c. Cheddar, grated Devil the eggs with sour cream, mustard and salt. Lay in buttered baking dish. saute onion and pepper in butter. Mix soup, sour cream, pimento; add sauteed vegetables, pour over eggs. Sprinkle with Cheddar and bake at 350 degrees 20-30 minutes. CREOLE EGGS MACARONI Shirley Bradley Ceeley 4 T. butter or margarine 1 (No.2) can tomatoes 1/2 c. green pepper, diced 3/4 c. elbow macaroni 1 T. onion, chopped 4 hard-boiled eggs, quartered 3 T. flour Parmesan or Romano Salt and pepper A pinch of sugar Saute pepper and onion in butter till soft, blend in flour, salt and pepper, add tomatoes and cook, stirring, till slightly thickened. Remove from heat. Cook and drain macaroni. Place everything in buttered baking dish, sprinkle with cheese and sugar, bake at 350 degrees for 15 minutes. HILLY'S CRABMEAT QUICHE Mary Hunter Dobson Frozen pastry shell 2 eggs, beaten 1 can crabmeat 1/2 c. milk 1/2 c. mayonnaise 8 oz. Swiss cheese, cubed 2 T. flour 1/3 c. green onions, chopped Add flour to mayonnaise, eggs, milk. Add cheese and onions, then crab. Put in frozen pastry shell and cook at 350 degrees for 45 minutes. It is well to treasure the memories of past misfortunes; they constitute our bank of fortitude. CRAB PIE Anne Pyne Cowley 2 9-inch pie crusts 6 eggs Egg white 4 green onions with tops, chopped 2 c. Swiss cheese, grated Salt and pepper 2 cans crab meat, drained and flaked 1/4 tsp. nutmeg 1/2 tsp. grated lemon peel 2 c. light cream 1/2 tsp lemon juice Make pie crusts and brush with egg white to prevent sogginess. In each crust put 1 cup cheese, 1 can crab. Beat till smooth remaining ingredients and pour into crusts. Bake at 325 degrees for 45 minutes. JANET'S QUICHE Anne Groton 33 saltines 8 T. butter 2 1/2 c. onion, chopped 1 1/2 c. milk 1/2 lb. sharp Cheddar, shredded 3 eggs, beaten Salt and pepper 1 tsp. Worcestershire Spinach, cooked, drained, chopped Cashews Crumble crackers, mix with 6 tablespoons melted butter, press into bottom and sides of 9-inch pie pan. Saute onions in 2 tablespoons butter till transparent and put in pan. Optional: cover with layer of cashews and layer of spinach. Scald the milk, remove from heat, add cheese and stir. Add eggs, salt, pepper, Worcestershire and stir again. Pour into pan. Set pan on cookie sheet and bake at 350 degrees for 40 minutes. Serve hot or cold. ONION AND CHEESE CASSEROLE Patricia Harvey Kennedy 6 slices bread 4 eggs, slightly beaten 2 c. sm. white onions, blanched and drained 2 c. milk Salt and pepper 1 c. Cheddar, grated Cut bread in quarters. In a buttered casserole arrange in layers the bread, onions and cheese. Mix the eggs, milk, seasonings, pour into casserole, set casserole in a pan of hot water and bake at 3500 for 45 minutes. Serves 6. Only he who attempts the ridiculous can achieve the impossible. SALMON QUICHE Agnes Pearson Reading 3 eggs, beaten 1 c. whole wheat flour 1 c. sour cream 2/3 c. sharp Cheddar, shredded 1/4 c. mayonnaise 1/3 c. almonds, chopped 1/2 c. sharp Cheddar, shredded Salt-paprika-cayenne 1 T. onion, grated 6 T. cooking oil 1/4 tsp. dill-weed 1 (15 1/2 oz.) can salmon 3 drops Tabasco Crust: Combine flour through oil saving 1/2 cup of mixture for top, press remainder onto bottom and sides of pie plate. Bake at 400 degrees for 10 minutes. (This can be done ahead and even refrigerated.) Filling-drain salmon and reserve liquid. Flake and bone salmon. Combine all ingredients, adding to salmon liquid enough water to make 1/2 cup liquid. Fill crust, top with remainder. Bake at 3250 for 45 minutes. A little public scandal is good once in a while - takes the tension our of the news. VEGETABLES BARLEY CASSEROLE Carol Ingham Plumer 1/4 c. butter or margarine 1 men. can sliced mushrooms 1/2 c. chopped onion Salt and pepper 1 1/2 c. pearl barley 3 c. chicken broth 1 sm. jar pimento, sliced Saute onion in butter, add mushrooms, barley, salt and pepper; cook a few minutes. Add pimento. Transfer to casserole, add two cups of broth, bake, covered, at 3500 for 45 minutes. Add remaining cup of broth and bake 30 minutes longer. Serves five or six. Add chicken to make a one-dish meal. BARLEY AND PINE NUTS CASSEROLE Helen Methfessel Haugen 1 c. barley 1 c. scallions, finely chopped 1 stick butter 1 c. parsley, finely chopped 1/2 c. pine nuts 1/4 tsp. pepper 3 cans bouillon, undiluted 1 tsp. salt Saute barley, nuts and vegetables. Add soup. Bake at 3750 for 1 1/4 hours, or more. RUTH'S MARINATED CARROTS Eleanor DeCourcy Wernette 2 1bs carrots-boiling water to cover. Cook 10 minutes. Drain DRESSING: 1 can tomato soup, undiluted 1/2 tsp. pepper 1 c. sugar 1 1/2 tsp. dry mustard 1 c. Wesson oil 1 T. dry onions 3/4 c. cider vinegar 1 green pepper, finely diced 1 tsp. salt Mix all dressing ingredients in blender. Pour dressing over cooked carrots. Let marinate over night. will keep in refrigerator for several days. Silence is something a mother of four can scarcely remember. DURGIN PARK BOSTON BAKED BEANS Lydia Richardson Bates 2 Ibs. great nothern beans, soaked overnight 1 lb. salt pork, diced 1 med. onion, quartered Hot water 7 T. brown sugar 2/3 c. molasses 2 tsp. dry mustard 4 tsp. salt and pepper Parboil soaked beans for 5 minutes with 1 teaspoon baking soda, drain and run cold water over them. In bottom of 2 quart bean pot put half the diced salt pork and the onion. Add the beans and the rest of the salt pork. Mix seasonings with enough hot water to cover beans. Bake UNCOVERED at 300á for 6 hours. Check frequently; add water to keep liquid level with top of beans. FRANNIE'S BAKED BEANS Mary Hunter Dobson A (No.2) can of EACH: Baby lima beans Red kidney beans Butter beans Chi-chi beans 1 lb. bacon 1 c. chopped onion 1 c. chopped celery 3 T. wine vinegar 3 T. brown sugar A 1/2 lb. can of B&M baked beans Blend the five cans and their liquid carefully with hands. Add remaining ingredients equally carefully. Bake uncovered at 250á for 5 hours, stirring several times with a long-tined fork. PINEAPPLE BEETS Martha Hatcher Cargo 1 can (13 1/2 oz.) pineapple chunks 1/2 c. water 1/3 c. cider vinegar 4 T. brown sugar 1 T. cornstarch 1/2 tsp. salt 1/8 tsp. ground ginger 2 cans (1 lb.) sliced beets ( 4 c.) (drained) Drain syrup from pineapple and mix with water and vinegar. Mix sugar, cornstarch, salt and ginger; add vinegar mixture. Cook until thickened, stirring constantly. Add beets; then heat to boiling. Just before serving, mix pineapple into hot mixture. GRITS CASSEROLE Mary Burke Porter 1 1/2 c. grits 6 c. water 1/4 lb. butter 1 T. salt Few dashes Tabasco 1 lb. sharp Cheddar, grated 3 19. eggs, well beaten Bring water and salt to a boil. Add grits, butter, grated cheese and rrabasco and cook for 5 minutes. (This part can be made ahead.) Add eggs, stir together. Bake 1 1/4 hours at 350 degrees. This recipe serves 6 amply or 8 skimpily. Good with marinated and barbecued pork or beef. CAULIFLOWER AND CARROT CASSEROLE Eleanor DeCourcy Wernette 1 med. head cauliflower, broken into florets 1/2 c. water 1/2 c. milk 6 carrots, cut into pieces 1/4 inch thick 1 can cream chicken soup Ritz crackers 1 tsp. salt Butter dots Cook cauliflower and carrots with salt and water, covered, for 10 minutes. Drain and put in buttered casserole. Add milk to soup. Pour over vegetables. Top with Ritz crackers and butter dots. Bake at 350 degrees for 20 minutes. EGGPLANT CREOLE Eleanor DeCourcy Wernette 1 med. eggplant 1 tsp. salt 2 sm. onions, finely chopped 1 T. brown sugar 3 to 4 T. margarine 1 lb. can stewed tomatoes 3 T. flour Ritz crackers, buttered and crumbled Peel and dice eggplant. Cook in boiling salted water, covered, for 10 minutes. Drain and put in greased 2 quart casserole. Melt margarine and saute onions until yellow. Lower heat to simmer, cover and cook 10 minutes. Add flour and blend in. Add the salt, brown sugar and tomatoes; cook 5 minutes. Pour over eggplant. Put Ritz crackers on top. Cook 1 hour at 350 degrees. PEAS ORIENTALE Mary Hunter Dobson 2 (10 oz) pkg. frozen peas, slightly cooked 1 sm. can water chestnuts, drained and sliced thinly 1 (10 1/2 oz.) can cream of mushroom soup 1/2 lb. sm. mushrooms, sauteed in butter 1 can bean sprouts, drained Beat soup with fork. Mix vegetables with soup and place in buttered casserole. Bake at 350 degrees for 30 minutes. Top with french fried onion rings and bake 15 minutes more. GNOCCHI Eleanor Johnson Bates '23 (Lydia's mother-in-law from L.A.) 1 c. hominy grits-regular Dash pepper 1 qt. milk 1 c. Gruyere, grated 1/2 c. butter 1/2 c. Parmesan, grated 1 tsp. salt Bring milk to a boil, add butter, add grits gradually, stirring constantly and cook 5 minutes until thick. Remove from heat, add salt and pepper, beat with electric mixer for 5 minutes. Spread into 9xl3 inch pan and let cool. Cut into lx2 inch rectangles. Lay pieces "fallen danino style" on oven proof serving dish, sprinkle with cheeses and pour melted butter over the top. Bake at 400 degrees for 30-35 minutes. HASH BROWN SCALLOP Clare Malcolm Fingerle 1 pkg. (16 oz.) frozen hash potatoes, thawed 1/4 c. sliced green onion 4 oz. sharp process American cheese, shredded 1 chicken bouillon cube 1 T. butter 1/2 c. boiling water In greased 1 1/2 quart casserole, combine potatoes, shredded cheese and sliced green onion. Dissolve bouillon cube in boiling water, pour over potato mixture. Dot with 1 T. butter. Bake covered in 3750 oven for 30 minutes or until potatoes are tender, stirring once or twice. If desired, top with triangles of cheese. Bake until cheese melts. Serves 6. Quick, easy and good potato casserole. SCALLOPED POTATOES Barbara Brown Knauss 6 lg. potatoes, sliced Butter, approx. 4 T. (1/4 c.) 2 lg. onions, cut in rings Salt and pepper Flour, approx. 1/4 c. Milk at room temperature 1 c. grated cheese, packaged sharp Cheddar is preferable Grease a 3-quart casserole with butter. Place in casserole, in layers, potatoes, onions, cheese. Sprinkle with flour and dot with butter. Add salt and pepper to taste. Repeat until all ingredients are used up and pour milk over top to cover. Bake one hour at 3500 Serves 4-6. Years teach us more than books. CORA'S TWICE-BAKED POTATOES Barbara Brown Knauss Lg. baking potatoes, baked Grated cheese, Velvetta works well, to taste Chopped onions Salt and pepper Milk Optional: to taste sour cream cut potatoes in half lengthwise. Hollow out potatoes and place in bowl (mixer). Mash, adding milk and sour cream to make a soft consistency. Add salt and pepper, grated cheese, and onions to the mixture. Return to shells and place on baking sheet. Bake at 350á until warmed through and top is browned. Garnish with chives or parsley. TWICE-BAKED POTATOES Margaret Lohman Helmreich 4 lg. baking potatoes 3/4 c. yellow cheese, cubed Butter 1 T. green onion, chopped 1/2 c. sour cream S alt and pepper 4 T. butter 1/4 c. Parmesan cheese, grated 1 egg, well beaten Paprika Rub potatoes with butter and prick skins with fork. Bake at 4000 for 45 minutes. Split lengthwise and carefully scoop out potato, saving skins. Mash potato while still hot with sour cream, 3 tablespoons butter and beaten egg; beat till fluffy, stir in onion and cheese, salt and pepper to taste. Butter the skins with remaining tablespoon, pile in mashed potato light and high, sprinkle with Parmesan and paprika. Bake at 425 degrees for 20 minutes. These freeze well; hold the parmesan and paprika till second bake. PERSIAN RICE Caroline Child Tucker 2 T. butter 1/2 c. raisins 1 c. rice 1/4 c. silvered almonds 1 c. orange Juice 1/4 tsp. grated orange peel I 1/2 c. water 1 T. parsley, chopped 1 tsp. salt Combine butter and rice in skillet. Cook until lightly toasted. Stir in orange juice, water, salt and raisins. Cover and simmer over low heat about 15 minutes until all liquid is absorbed. stir once or twice during cooking. Fluff and add almonds, orange peel and parsley. BOILED RICE Virginia Butterworth Eng-Wong 2 c. long grain rice 2 1/2 to 3 c. cold water Place rice in 2 quart saucepan, wash with cold water, drain, then add the 2 1/2 to 3 cups water. Place saucepan over highest flame and boil, uncovered, until water is nearly boiled off. steam holes will appear in rice. (The Chinese call these "fish eyes".) Cover, immediately, turn to lowest possible heat. Continue cooking for 15 to 20 minutes. Fluff rice with fork before serving. PINEAPPLE RICE (MY MOTHER'S RECIPE) Margaret Lohman Helmreich 1 c. uncooked rice 1 c. brown sugar 1 med. size can crushed pineapple 1/2 stick butter Cook rice; add butter, brown sugar and pineapple to hot rice. Mix well. Place in greased casserole. Bake in a slow oven for 2 hours. This is good served with ham or with a chicken dish that needs a sweet accompaniment. BETSY'S SAVORY RICE Elizabeth Walker Mouzon 1 c. uncooked rice, not Minute Rice 1 can onion soup 1 can (4 oz.) mushroom (stems and pieces) or equal amount of fresh mushrooms (sauteed in some of the butter) 1 can water 1/4 lb. margarine or butter, cut in pieces Combine ingredients in a casserole and bake at 350 degrees for 1 hour. Stir when half done. Delicious with roast beef. EASY SPINACH CASSEROLE Margaret Lohman Helmreich 3 pkgs. frozen chopped spinach Sm. can water chestnuts 1 pt sour cream Cheddar cheese, grated, if desired 1 pkg. onion soup mix Cook spinach, drain thoroughly. Add sour cream. Stir in onion soup mix and mix well. Slice water chestnuts and stir into mixture. Put in casserole. Sprinkle grated Cheddar cheese on top. Bake for 20 minutes in a 350 degree oven. SPINACH ROCKEFELLER Barbara Brown Knauss 2 1/2 pkgs. chopped spinach 2 c. bread crumbs 1 onion, minced 6 whole eggs, beaten 3/4 c. butter, melted 1/2 c. Parmesan cheese 1 T. Accent 2 buds garlic, minced 1/2 tsp. thyme 1/2 tsp. cayenne 1 tsp. pepper Salt to taste Garlic salt Cook spinach; drain well. Mix all ingredients well. Make "hamburger" patties and place on sliced tomatoes. Top with garlic salt and bake at 350 degrees for 15 to 20 minutes on buttered dish. BAKED ZUCCHINI SQUASH Elizabeth Knudson Halford 6 sm. or 4 med. zucchini 1/2 c. sour cream 1 T. butter 1 egg yolk 1 T. Parmesan cheese 2 T. chopped chives Dice zucchini and boil in salted water 6 to 8 minutes. Drain well. Melt butter and cheese over low heat, add sour cream and blend well. Remove from heat and add egg yolk and chives. Put zucchini in buttered casserole~pour sauce over and mix well. Bake at 350 degrees for 25 to 30 minutes. Serves 6. SALADS ANTIPASTO SALAD (serves 6-8) Jeanne Byers Hernandez 1/2 sm. head cauliflower, in flowerettes 1 (4 oz.) jar pimento 1 (3 oz.) jar green olives 2 carrots in 2 inch strips 1 (3 oz.) jar pitted black olives 2 stalks celery in 1 inch pieces 1 tsp. salt 1/2 tsp. oregano 1 green pepper in 2 inch strips 1/4 tsp. pepper 1/4 c. water 3/4 c. wine vinegar 1/2 c. olive oil 2 T. sugar Mix all ingredients in large skillet. Bring to boil, reduce heat and simmer 5 minutes. Cool. Refrigerate at least 24 hours. Drain and serve. Cheese, pepperoni, croutons, anchovies, and/or hard-boiled eggs may be added for serving. APPLESAUCE SALAD Margaret Lohman Helmreich 1/2 pkg. cinnamon candies 1 c. water 1 pkg. (3 oz.) lemon Jello 2 pkgs. (3 oz.) cream cheese 1/2 c. nuts, chopped 1 1/2 c. unsweetened applesauce Boil cinnamon candies in water until dissolved. Pour over Jello. Add applesauce. Stir and put in regrigerator until it thickens. Put half of mixture in loaf pan. Add cream to cream cheese until soft enough to spread. Add nuts. When first half of Jello is stiff, spread the cheese mixture on it. Then pour other half of gelatin mixture over the cheese. Chill until firm. Especially good with ham, chicken or turkey. ASHEVILLE SALAD (serves 8) Jeanne Byers Hernandez 4 T. unflavored gelatin 1/2 c. cold water 1 (3 ox.) pkg. cream cheese, softened 1 c.mayonnaise 1 1/2 c. total of chopped celery, Green peppers, Onions, Green olives, Almonds, Cucumbers 1 cup of Tomato Soup Dissolve gelatin in cold water. Boil soup. Add cheese and stir until smooth. Add gelatin/water mixture. When cool, add mayonnaise and vegetables. Pour into 6-cup mold and chill until set (at least 4 hours). FIVE BEAN SALAD Lydia Richardson Bates (Bonnie Price Bethel, adapted) 1 buffet size can baby lima beans 1 buffet size can cut wax beans 1 buffet size can cut green beans 1 can pimiento, diced 1 pt. size can kidney beans 1 pt. size can garbanzo beans 1 red onion, sliced 1 green pepper, sliced DRESSING: 1/3 c. sugar 1/4 E. oil 1/2 c. vinegar 1/2 tsp. salt 1/2 tsp. celery salt Drain beans and mix with onion, pimiento and green pepper in large bowl. Mix ingredients for dressing in saucepan and bring to boil. Pour over bean mixture, toss and cover. Chill. Best 1f allowed to stand for 24 hours before serving. BLUEBERRY SALAD Elizabeth Walker Mouzon 2 pkgs. (3 oz.) blackberry Jello 1 can (8 1/2 oz.) crushed pineapple, drained 2 c. boiling water 1/2 c. nutmeats 1 can (15 oz.) blueberries, drained 1 pkg (8 oz.) cream cheese 1/2 c. sugar 1 .c. sour cream 1/2 tsp. vanilla Dissolve gelatin in boiling water. Drain pineapple and blueberries and measure liquid. Add water to make 1 cup and add to gelatin. Stir in blueberries and pineapple. Pour into a 2 quart flat pan and chill. When firm, blend cheese, sugar, sour cream and vanilla and spread over salad. Sprinkle with nuts. Serve in squares. BLACK CHERRY AND PINEAPPLE SALAD WITH COCA COLA Margarer-Lohman Helmreich 2 pkgs. black cherry Jello 1 (No. 303) can black cherries, quartered 1 (No. 2 1/2 ) can crushed pineapple 2 bottles Coca Cola Drain fruit, reserve juice. Bring juice to a boil, dissolve Jello, add Coke. When Jello begins to congeal add fruit and chill. BROCCOLI AND MUSHROOM SALAD Mary Hunter Dobson 1 lb. mushrooms, cleaned and sliced 4 tsp. vinegar 1 tsp. salt 1 head broccoli separated into florets 1 tsp. paprika 1 tsp. celery seed 2 green onions finely chopped 1 T. onion powder 1 c. sugar Combine mushrooms, broccoli, onions and allow to stand 1 hour. Mix oil, vinegar and seasonings, pour over salad, let stand another hour before serving. BETTY'S GREEN PEA SALAD Martha Hatcher Cargo 6 slices bacon, cooked crisp 1/2 c. celery, sliced thin 20 oz. frozen peas, cooked and well-drained 1/4 lb. American cheese; cubed 6 hard-boiled eggs, chopped 3 T. chopped onion Assemble all in bowl and chill. One-half hour before serving, mix with I teaspoon Accent and 1 cup salad dressing. TWENTY-FOUR HOUR SLAW Margaret Lohman Helmreich 1 med. head cabbage, shredded 1 tsp. celery salt 1 sm. onion, grated 1 tsp. prepared mustard 1 c. sugar 1/2 tsp. pepper 1 c. vinegar 1/2 c. salad oil 1 tsp. salt Boil 3 minutes; vinegar, salt, celery salt, mustard, pepper, oil. Pour over cabbage, onion, sugar. Cover and refrigerate 24 hours. ARILYN'S CRANBERRY-RASPBERRY JELLO MOLD Lydia Richardson Bates 1 lg. pkg. raspberry Je1lo 1 can (11 oz.) crushed pineapple 1 1/2 c. boiling water Marshmallows or nuts (optional) 1 can (2 cups) cranberry jelly Dissolve Jello in water, add cranberry jelly and stir until blended (will be somewhat lumpy). Add pineapple and pour into mold. When semi-set, add a layer of marshmallows and/or nuts, if desired. CUCUMBER SALAD MOLD Jeanne Byers Hernandez 1 (3 oz.) pkg. lime Jello 1/2 c. diced celery 1 1/2 c. water 2 tsp. grated onion 2 T. lemon juice 1 c. mayonnaise 1 c. minced seeded cucumber 1/2 c. sour cream Dissolve Jello in 3/4 cup boiling water. Add remaining 3/4 cup water and lemon juice. Chill until partially set. Add remaining ingredients and beat together. Pour into 5-cup mold and chill until firm. SPICED FRUIT SALAD Betty Osgood Woodburne 2 cans fruit for salad, well drained 1 tsp. mild" curry powder Juice of 1 lemon 1 can bing cherries, well drained 3/4 c. sugar 4 T. butter, melted Put the drained fruit in a buttered 2 quart casserole. Pour the sugar and curry powder over. Squeeze I lemon over top. Drizzle 4 T. melted butter over top. Cover. Bake 1/2 hour at 350 degrees, stirring once. Cool 1 1/2 hours before serving. MEDIEVAL SALAD Roberta Frechette Escarole Fresh mint Chicory Watercress Fennel bulbs, sliced thinly Borage Shallots, minced Fresh rosemary Leeks (white part only), thinly sliced Rue Purslane Turnips and parsnips, peeled and sliced Wine or cider vinegar Mustard Almonds, chopped Brown sugar Dates and figs, chopped Salt, pepper Garlic, finely minced Sweet spices Filberts, chopped Walnut oil (or virgin olive oil) Raisins Cabbage, shredded Put together the greens, vegetables, nuts and dried fruits in whatever combination is available and pleases you. Serve with a vinaigrette dressing as above. This adaptation of a late 14th century English recipe was served at the banquet which ended the Wellesley College Medieval Symposium, Summer 1980. SPICY PEACH SALAD Pat Harvey Kennedy Peach syrup from canned peaches 1 1/2 tsp. whole cloves 3 pkgs. (3 oz.) orange gelatin 3/4 c. vinegar 12 canned peach halves, drained 1/2 tsp. salt 12 avocado balls 18 inches stick cinnamon Add enough water to peach syrup to make 3 cups. Combine with vinegar, salt and spices in saucepan. Simmer 10 minutes'. Remove spices. Measure syrup and add boiling water to make 6 cups. Pour over gelatin; stir until dissolved. Chill until slightly thickened. Arrange peach halves, cut side up, 1n oiled 12x8x2 inch pan. Place avocado ball in center of each half; spoon gelatin over fruit. Chill until firm. Cut in squares; serve on lettuce. Makes 12 servings. Cream cheese balls rolled in chopped nuts can be used instead of avocado balls. Let the salad-maker be a spendthrift for oil, a miser for vinegar, a statesman for salt, and a madman for mixing. Spanish Proverb PINEAPPLE-SHRIMP MOLD Betty Osgood Woodburne 8 oz. pkg. lime Jello 1 1/2 c. pineapple chunks 2 c. boiling water 1/2 c. mayonnaise 2 c. cold water 1 T. grated onion 1 T. vinegar 1 or 2 cans shrimp, ringed and drain 1 tsp. salt Dissolve Jello in boiling water. Add cold water, vinegar and salt. To 1 1/2 c. gelatin mix, add pineapple chunks. Pour into 2 quart salad mold. Let set. To 1 cup gelatin mix, add mayonnaise and onion. stir well. Pour over set mixture of above. Chill. then set, pour over the rest of gelatin mix to which shrimp have been added. Let set. Unmold on lettuce to serve. Serves 8. POTATO SALAD "FOR ALL SEASONS" Barbara Brown Knauss 6 to 8 lg. potatoes Pepper to taste 2 bunches scallions 3/4 qt. Hellman's mayonnaise 1 stalk celery 1 T. prepared mustard 8 hard boiled eggs Salt to taste Optional: sage, parsley, some sour cream Cook potatoes. Drain and chop. Let cool. Chop eggs, scallions, celery. Add to potatoes. Mix in mayonnaise, mustard and other ingredients. This is a very flexible recipe. Just make sure that there is enough mayonnaise! It can be topped with parsley, tomatoes, egg slices, ets. P.S. This is a favorite with all children, K-30 years of age! LORENE'S OVERNIGHT SALAD Barbara Baumberger Crane 2 c. chopped lettuce 1 pt. mayonnaise 1/2 c. chopped onion 1/2 c. Parmesan cheese 1/2 c. chopped celery 1/2 lb. bacon, cooked and crumbled I can sliced water chestnuts 2 tsp. sugar 5 hard-boiled eggs, chopped 1 (10 oz.) pkg. frozen peas, thawed and drained Fresh parsley Cover with lettuce a flat serving dish 4-5 inches deep. Add in layers: onion, celery, water chestnuts, sprinkle sugar over all. Add peas evenly, spread mayonnaise, sprinkle Parmesan. Cover tightly with foil and refrigerate overnight. Next day add bacon, eggs. Cover tightly again until ready to serve. Garnish with parsley. Don't brag; it isn't the whistle that pulls the train. PEAS 'N' PEANUTS Eleanor DeCourcy Wernette 2 pkg. frozen peas 1 tsp. garlic salt 1 pt. dairy sour cream 1 tsp. lemon juice 1 sm. can Spanish peanuts or Cocktail peanuts 1 tsp. Worcestershire sauce Spread peas on terry towel. Defrost and dry. Mix with rest of ingredients. Refregerate for several hours. RICE SALAD Molly Hunter Dobson 1 c. uncooked rice 2 pimentoes, diced 2 c. carrots, coarsely shredded Salt to taste Freshly ground perper to taste 1/2 c. celery, thinly sliced 3 green onions 1 green pepper, cut in strips 1 c. (barely) cooked peas 1/2 c. Wishbone Italian dressing Cook rice and cool. Add remaining ingredients. Chill well before serving. Serves 6 to 8. SHRIMP SALAD Martha Hatcher Cargo 1/2 c. uncooked rice 6 stuffed olives 1 (4 1/2 oz.) can shrimp Juice of 1/2 lemon 1/2 green pepper 1/4 c. mayonnaise 1 sm. onion Salt, pepper, Tabasco to taste 1 c. raw cauliflower sections Cook rice in boiling salted water till tender. Drain and cool. Cut shrimp in half, length wise; chop onion and pepper fine. Separate cauliflower into little sections, and slice olives. Mix shrimp, rice, vegetables, and lemon juice together. Add remaining seasonings and mayonnaise. Serve on crisp salad greens or use to stuff small, whole tomatoes. SPINACH SALAD Barbara Brown Knauss 2 pkgs. fresh spinach, washed drained, stemmed, torn into small pieces 1/3 c. oil 2 T. vinegar 1 tsp. lemon juice 6 hard-boiled eggs, sliced Salt and pepper 8 slices bacon, cooked and crumbled 1 T. dry mustard 1/2 tsp. sugar 1 med. onion, thinly sliced Paprika, parsley Marinate onion in dressing, pour over spinach and bacon, decorate with egg, parsley, paprika. SPINACH-RICOTTA MOLD Jean Byers Hernandez 1 pkg. frozen chopped spinach 1 c. water 1 envelope unflavored gelatin 1/4 c. lemon juice 1/2 c. water 1/3 c. mayonnaise 1/4 c. sugar 1 c. Ricotta cheese 3/4 tsp. salt 1/2 c. celery, chopped Cook spinach, drain thoroughly and cool. Heat the gelatin in water until dissolved. Add sugar, salt, remaining water and lemon juice to gelatin mixture. Stir gelatin mixture into mayonnaise. Chill áuntil partially set. Beat the mixture. Add spinach, cheese and celery. Chill in 5 cup mold until firm. SPINACH SALAD Eleanor DeCourcy Wernette 1 pkg. fresh spinach; wash, drain and stem 1 c. salad oil 3/4 c. sugar 1 can bean sprouts, drained 1/2 c. catsup 4 hard-boiled eggs 1/4 c. vinegar 4 slices bacon, cooked and crumbled 1 med. onion, chopped fine Dash Worcestershire... salt Mix dressing well. Pour over spinach etc. TABOULI Trudy Oliver Bulkley 1 1/4 c. coarse bulgar wheat, raw 3/4 c. fresh mint, minced 3/4 c. scallions, chopped 4 c. boiling water 3 tomatoes, chopped 1 can garbanzo beans, drained 1/2 c. (or more) lemon juice 1 1/2 c. fresh parsley, minced minced 1/4 c. olive oil 1-2 tsp. salt, pepper to taste Pour boiling water over wheat and let stand 2 hours, fluffing occasionally. Drain and squeeze as dry as possible. Combine with the rest of the ingredients and chill. CRANBERRIES WITH A FLAIR Carol Ingham Plumer More than 1 lb. cranberries, sorted 1 1/2 to 2 c. water 3 cinnamon sticks 1 1/2 c. sugar Add sugar and water to cranberries. Add cinnamon sticks. Bring to boil and cook for 10 minutes; skim the froth. It's the cinnamon that is special. If you can't get the sticks, use a teaspoon or so of ground cinnamon. VEGETABLE SALAD Patricia Harvey Kennedy 1 can (No. 303) frenched green beans, drained 1 can (No. 303) baby lima beans, drained 1 can (No. 303) tiny peas, drained and sliced 2 sm. jars pimentos, drained and slices 2 c. green onion, chopped 1 c. celery, chopped 3/4 c. salad oil 3/4 c. wine vinegar 1/4 c. cider vinegar 1 1/2 c. sugar 2 tsp. salt Mix well oil, vinegars, seasonings and pour over vegetables. Refrigerate several hours before serving. will keep for weeks. MOCK HOLLANDAISE SAUCE Eleanor DeCourcy Wernette 2 egg yolks, beaten slightly 2 T. lemon juice 1 c. coffee cream ( or 1/2 n 1/2) 3/4 tsp. salt Beat yolks and coffee cream. Add lemon and salt. Cook in double boiler over hot water until thick. stirring constantly. Can be re-heated. QUINCE SAUCE Carol Ingham Plumer Quinces, however many you have, cored and cut up This is like apple sauce but with a special tang. In water to cover, simmer until soft, or cook over night in a crock pot. Put through strainer. Most people think only of quince jelly, but if you can find quinces, you will like this with meat or as a dessert. A boy becomes a man when he walks around a puddle instead of through it. ADDITIONAL RECIPES INTERNATIONAL CHINESE CHILLED BEAN CURD WITH DRIED SHRIMP Ann Patterson Munro 1 container bean curd 2-3 T. soy sauce 1/2 c. dried shrimp 1/4 tsp. MGS 2 T. green onion and/or leek, chopped 2 T. sesame oil Drain bean curd and slice into 3 or 4 3/4 inch thick slices. Arrange on serving platter. Soak dried shrimp in lukewarm water for 15 minutes; drain and squeeze out water. Slice (do not chop fine). Cover the bean curd with shrimp. Sprinkle with onion/ leek, soy sauce, MSG and sesame oil. Chill at least one hour before serving. MUSTARD TOFU DIP (FROM SOY PLANT) Sally Waddell Wacker 1 lb. tofu (soy bean curd) 2 T. soy sauce 1 T. ground dry mustard 1 T. vinegar 1/2 T. (or lessl) cayenne 1/4 c. oil, approximately 1 1/2 T. turmeric Blend in blender, adding oil as needed. TlNA'A GAZPACHO Elspeth Cahill Swope 1 clove garlic, cut Dash of Tabasco 6 lg. ripe tomatoes, peeled, and seeded and finely chopped 1 1/2 c. cucumbers, peeled and diced 1/2 c. red or green peppers, minced 2 c. fresh tomato juice 1/3 c. olive oil 1/2 c. onion, minced 3 T. lemon juice Rub a large glass bowl with the cut garlic. Put in the tomatoes, peppers, onion and cucumbers. Pour the remaining ingredients over the vegetables. stir. Chill overnight or at least three hours in refrigerator. Makes 8 servings. Serve in individual chilled glass bowls; croutons to sprinkle on top are optional. No cooking involved! The biggest room in the world is the room for improvement. POTAGE PARMENTIER Elspeth Cahill Swope 6 c. water 1 (No.2) can tomatoes 4 lg. potatoes, peeled Butter 3 lg. leeks, washed and chopped Seasonings to taste Cook potatoes in salted water until they fall apart. Saute leeks in butter until soft but not brown. In another pan simmer tomatoes, broken up, and liquid. Add leeks and tomatoes to potatoes and simmer half an hour. Season to taste. KIMA Caroline Ingham Plumer 1 lb. ground beef Dash chili powder 1 c. chopped onions Dash garlic salt 3 T.butter 2 tomatoes, cut up 1 T. curry powder 1 pkg. frozen green beans Cook onion in butter until golden. Add meat and cook a few minutes; add other ingredients. Cover. Simmer 25 minutes. Serve with rice. Serves 4 to 6. MOOSSAKA Anne Pyne Cowley 2 med. eggplants 1/4 tsp. cinnamon 8 T. olive oil Salt and pepper 2 lb.. ground lamb or beef 8 T. butter 2-3 19. onions, chopped 6 T. flour 3 T. tomato paste 1 qt. milk 1/4 c. dry wine 4 eggs, well beaten 1/2 c. chopped parsley 1/2 tsp. nutmeg 2 c. ricotta or cottage cheese 1 c. Parmesan, grated Peel eggplant, slice 1/4 inch thick, brown quickly in 4 tablespoons oil and set aside. Heat 4 tablespoons more oil, brown onions, meat, and other ingredients through, salt and pepper; simmer 25 minutes. Melt butter, stir in flour, add milk slowly, cook stirring till thickened. Add beaten eggs, nutmeg, ricotta. Grease a 11x16 inch baking dish (or two smaller ones) and layer with: eggplant, Parmesan, meat sauce, more Parmesan, egg mixture. Bake at 350 degrees for 1 hour. Can be made a day ahead and reheated. Even the mosquito gets a pat on the back when he's working. STEPHATHO (GREEK STEW) Mona Seelig Stolz 2 lbs. beef (or rabbit) stew meat, 1 inch cubes 1/4 c. olive oil 24 small boiled onions 3 cloves garlic, peeled 1/2 T. salt 1/4 tsp. pepper 1/4 tsp. cinnamon 1 tsp. pickling spice 3 bay leaves 1 pt. red wine 1/4 c. vinegar Brown meat thoroughly. Add remaining ingredients to meat and bake uncovered in an oven-proof casserole at 3000 for 2 and 1/2 hours. Serve with rice and a tossed salad. TACO SALAD Anne Pyne Cowley 1 lb. ground beef 1/2 c. Cheddar, grated 1 pkg. powdered taco sauce mix 1 bermuda onion, chopped 1 sm. can pitted olives 1/2 head lettuce, shredded 1 bag tortilla chips, crushed 3 tomatoes, chopped 2-3 T. salad dressing 1 avacado Brown beef, drain excess fat, add sauce mix and prescribed amount of water and simmer. Mix remaining ingredients in salad bowl. Add beef, toss, and serve immediately. CHOP SUEY Virginia Butterworth Eng-Wong 2 T. oil 1 sm. can mushrooms 1 tsp. salt 1 c. chicken stock 1 1/2 c. uncooked chicken meat, diced 1/2 c. sliced scallions 1 T. cornstarch 6-8 water chestnuts, sliced 1/4 c. cold water 3/4 c. diced bamboo shoots 2 T. oyster sauce 1 c. frozen peas Heat oil and salt in 2 quart saucepan. Stir-fry chicken over high flame until meat turns white. stir in all vegetables except scallions. Add soup stock, mix and cover. Cook 3 to 5 minutes over medium flame. Stir in scallions, increase flame. Thicken gravy with cornstarch dissolved in water. Season with oyster sauce. Money never made a fool of anybody; it only shows them up. CHOW MEIN Virginia Butterworth Eng-Wong 2 T. oil 1 lb. Chinese noodles 1 tsp. salt 1 T. light soy sauce 2 c. uncooked chicken and/or pork 1 T. sherry 1 tsp. sesame oil,optional 2 stalks celery, diagonally sliced 1 c. chicken broth 1 tsp. sugar 1 c. bamboo shoots, finely sliced 1 tsp. dark soy sauce 1/4 tsp. MSG 1/2 lb. bean sprouts 1 1/2 T. cornstarch, dissolved in 1/4 c. cold water 6 to 8 black mushrooms, soaked and sliced 3 T. oyster sauce 1 lg. bunch bok toi (1 1/2 álb.) diagonally sliced) Oil for frying 6 to 8 water chestnuts (sliced) Boil noodles in large pot of boiling salted water, 5 to 7 minutes. Drain in colander and reserve. Heat several tablespoons of oil in large skillet. Add about 1/3 of the noodles and cook, without stirring, on high heat/until golden. Lift noodles and turn once to brown other side. Remove to serving platter and keep warm. Continue frying noodles until all are used up. Meanwhile, heat 2 tablespoons oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color. Add all vegetables and stir-fry thoroughly (2 to 3 minutes). Mix in soy sauce, sesame oil, sherry, sugar and chicken broth. Cover pan, lower heat to medium and cook 3 to 5 minutes. Raise heat, thicken sauce with cornstarch dissolved in water; season with MSG and oyster sauce. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. vinegar and soy sauce may be used as condiments. SWEET AND SOUR CHICKEN Caroline Child Tucker 12 whole chicken breasts, boned or 24 mixed chicken pieces 1 lg. green pepper, diced 1 c. brown sugar 1 c. ketchup 1 can (No.2) crushed pineapple 3 T. prepared mustard 1 lg. onion, diced Simmer ketchup, custard, sugar and pineapple in a saucepan for 20 minutes. Meanwhile, saute onion and green pepper in a little oil in a frying pan. After 10 to 15 minutes, add onion and green pepper to saucepan mixture, and continue cooking for 10 minutes. Pour over seasoned chicken pieces. Bake boned breasts 45 minutes at 375 degrees; other parts 1 1/2 hours at 350 degrees HOISIN CHICKEN Virginia Butterworth Eng-Wong 3 or 4 black mushrooms 6 water chestnuts, diced 1 or 2 whole chicken breasts 1/2 c. bamboo shoots, diced 2 T. sherry 1 med. green pepper, diced 2 tsp. cornstarch 1 tsp. sugar 3 T. oil 2 T. Hoisin sauce Soak mushrooms at least 30 minutes. Rinse, drain and dice. Skin and bone chicken breasts. Cut into large dice. Mix chicken with sherry and cornstarch. Heat oil in skillet over high flame; stir-fry chicken about three minutes until meat whitens. DO NOT BROWN. Add vegetables; mix and stir-fry thoroughly. Add sugar and Hoisln sauce; mix thoroughly. You may also stir in 1/3 cup slivered blanched almonds. RED-COOKED CHICKEN Harriet Mills 1 (5-6 lbs.) chicken, whole or cut up 1 wedge ginger root (size of 50¢ piece) 1 clove garlic 4 T. sugar (or to taste) 1 c. water 1 star anise 2 tsp. sherry 1 c. light soy sauce (regular supermarket type) 1 c. dark soy sauce (regular soy sauce will do) Wash chicken thoroughly and dry with paper towels. Some people hang chicken up for a few hours before cooking. This insures greater absorption of sauce and therefore a darker, more appealing color. Smash wedge of ginger and bruise garlic. Mix all ingredients together. Bring combined ingredients to boil, and add whole chicken. Simmer for 20 minutes on each side (total of 1 hour 20 minutes; less for cut up chicken), basting often. Remove and cool. Chop chicken, if whole, into bite sized pieces to serve. Heat sauce and pour 1/4 cup over chicken. Serves 5 to 6. This is best served cold. I personally do not reheat the sauce and pour it over the chicken. I find the chicken very nice for buffets, picnics and general icebox consumption. The sauce can be kept for quite awhile in the refrigerator and used to cook more chicken. I recommend spicing it up a bit with a bit of new ginger, garlic, and a little more soy sauce. Home is the place where we grumble the most and are treated the best. TURKEY ORIENTAL Martha Hatcher Cargo 1/2 d. crushed pineapple, drained Dash Tabasco sauce 2 c. turkey, diced 3 T. butter or margarine 1/2 c. celery, dices 2 c. turkey broth or chicken bouillon 2 T. green pepper, chopped 3/4 tsp. salt 1/2 c. pineapple juice Rice or chow mein noodles 2 T. flour 1/3 c. chopped almonds, toasted Saute pineapple in butter or margarine about 5 minutes; Add turkey broth or bouillon and bring to boiling. Blend pineapple juice and flour and stir into hot mixture; cook, stirring constantly, until mixture thickens. Add Tabasco, turkey, celery, green pepper, pimiento, almonds and salt and heat to serving temperature; serve over hot rice or crisp fried noodles. Serves 4-6. LO MEIN Virginia Butterworth Eng-Wong 8 to 10 19. black mushrooms 2 c. roast pork, shredded 1 pkg. fresh noodles 1/2 lb. bean sprouts 6 T. oil 4 T. soy sauce 3/4 lb. bok toi, shredded 2 tsp. sugar 2 tsp. salt 1/4 tsp. MSG Soak mushrooms at least 30 minutes. Rinse, drain and slice julienne. Boil noodles in 2 quarts water for 3 minutes. Rinse in cold water, drain and mix with 2 tablespoons of the oil. Stir fry mushrooms and bok tol in 1 tablespoon of oil over high flame in Dutch oven. Add salt and mix well. Add pork and bean sprouts; stir-fry 1 minute. Remove all and reserve for later use. Add remaining 3 tablespoons of oil to pan; stir-fry noodles, breaking with spoon while stirring. Add soy sauce, sugar and MSG. Return vegetables and meat to pan, mix well and serve. Serves 6. PORK WITH BEAN SPROUTS Virginia Butterworth Eng-W1ong 1/2 lb. fresh pork, finely shredded 1 tsp. sherry 2 cloves garlic, crushed 1/2 lb. bean sprouts, rinse and clean 2 T. salad oil (peanut, corn or vegetable; not olive oil or butter) 1/3 c. chicken broth Pinch salt 1 tsp. cornstarch (dissolved Pinch sugar in 1 T. cold water) Pinch MSG 1 scallion, chopped 1 tsp. DARK soy sauce Combine 1 tsp. oil, salt, sugar, MSG, soy sauce, sherry and 1 clove garlic. Marinate pork in this mixture about 15 minutes. Heat remaining oil with second clove of garlic in skillet. Remove garlic; stir-fry bean sprouts about 2 minutes. Remove to bowl. Stir-fry pork for 2-3 minutes. DO NOT BROWN. Add broth, bring to boil, then thicken with cornstarch mixture. Return sprouts to skillet, heat thoroughly, pour into serving dish and garnish with scallions. PORK WITH SNOW PEAS Jeanne Byers Hernandez 2 lbs. pork, cut in 2 inch pieces 1/4 c. water 2 T. soy sauce 1/2 tsp. garlic powder 1/2 tsp. ginger 1/4 tsp. garlic powder 1/4 c. flour 2 pkgs. frozen snow peas, water chestnuts and bamboo shoots 1/2 tsp. pepper 1/4 tsp. ginger 1/3 c. vegetable oil 1/4 c. sherry 1 sm. onion, chopped 2 T. water 1/2 c. dry sherry Mix flour with garlic powder, ginger and pepper. Dredge pork pieces in seasoned flour. Cook in 375á electric skillet, in oil, until brown. Drain meat. Brown onion in 2 T. of the oil. Mix sherry, water, soy sauce, remaining ginger and garlic powder in skillet. Add drained pork. Cook at 210 degrees for 30 minutes, or until pork is tender. Add vegetables, sherry and water to skillet. Cook at 250 edges for 5 minutes. Serve with rice for 4-5. CREATIVE COOKERY Cookery means carefulness, willingness, daring-inventiveness, readiness of equipment and appliances. It means the economy of your grandmothers', the science of modern chemists; it means much testing and no wasting; it means patience, and patience some more; it means the love for cooking; enticing the family to proper tantalizing meals and foods; centering the life of the family around the kitchen; with English thoroughness, French Art, Irish wit, German rivalry, Spanish struggle, Italian achievements, Bohemian determination, American advancements and Arabian hospitality. SWEET AND SOUR PORK Helen Curtis Davis 1 lb. lean pork 1 T. cold water 2 green peppers 1 can pineapple 1 green onion including top, sliced 6 water chestnuts, sliced 1 T. soy sauce 1/2 tsp. salt 1 T. cornstarch 4 T. cold water 1 T. soy sauce 1 T. cornstarch 3 T. vinegar 4 T. sugar Cut pork into strips 2x1 / 3x1 / 3 inch and marinate overnight in cornstarch, water, soy sauce, salt. To prepare, coat pork strips with cornstarch and fry in oil till done. Remove, let dry, and keep warm. Saute sliced green pepper and cut-up pineapple lightly and remove excess oil. Add last five ingredients stirring till thickened. Remove from heat and add pork just before serving. NORWEGIAN SALMON PUDDING Elizabeth Knudson Halford 1 lb. can red salmon 2/3 c. butter or margarine, melted 1 c. fine cracker crumbs 3 or 4 eggs, well beaten 1 T. lemon juice 1 c. milk 4 T. ketcup Salt and pepper SAUCE: 2 heaping T. butter 1 T. ketchup 1 heaping T. flour 1/2 T. Worcertershire sauce 1 c. milk 1 T. finely chopped parsley 1/2 c. chicken broth Flake and bone salmon and mix thoroughly with cracker crumbs. Add seasoning. Add milk and well beaten eggs, mixing well. Steam in a quart casserole tightly covered, or bake 1 hour or more covered in a 350á oven until set. Fork inserted in middle should come out clean. Make sauce with first 4 sauce ingredients. Add seasonings and parsley. Also salt and pepper if desired. Preparation time 1 1/2 hours. Serves 6. TERIYAKI' SAUCE FOR FISH -DOROTHY PON Elspeth Cahill Swope 1/4 c. good soy sauce 4 T. dark brown sugar 1/4 c. water 1 clove garlic 1/3 c. sherry 3 T. onion, grated 1 inch piece ginger, sliced thinly Marinate raw fillets of fish (coho salmon is great) in sauce. Drain, don't blot, and place fillets in shallow pan- no rack. Broil close to flame. strain and thicken sauce and pour over cooked fish. SHRIMPS WITH CUCUMBER Virginia Butterworth Eng-Wong 1 lb. fresh shrimp 3 T. oil 1 T. sherry 1/3 tsp. sugar 2 tsp. salt 2 slices ginger root 2 tsp. cornstarch Pinch MSG 2 med. cucumbers Clean and shell shrimp, split lengthwise, rinse in cold water. Mix shrimp with sherry, 1 teaspoon of the salt and cornstarch. Peel cucumber and quarter lengthwise. Cut into 1 inch dice. Heat 1 tablespoon of oil in skillet on high flame; add remaining salt and sugar. Add cucumbers and stir-fry until slightly transparent. Do not overcook. Remove and reserve. Stir-fry shrimp in remaining oil with ginger root. When shrimp turns pink, return cucumber to the pan; mix well, add MSG and serve. ASPARAGUS, CHINESE STYLE Barbara Brown Knauss 2 lbs. fresh asparagus Dash of pepper 1 T. cornstarch 2 T. salad oil 1 c. chicken broth (or cube) 1/3 c. water chestnuts, thinly sliced 1 T. soy sauce 2 tsp. onion juice 2 T. slivered toasted almonds Remove ends of asparagus stalks. Wash thoroughly and cut in thin diagonal slices. Combine cornstarch, chicken broth, soy sauce, onion juice and pepper; cook, stirring constantly until thickened. Simmer 2 minutes. Cook asparagus in hot oil in large skillet for 2 minutes medium heat. Add sauce; cook 2 minutes longer. Stir in water chestnuts and almonds. Serve immediately. The glory of every morning is that it offers us a chance to begin again. CURRIED CORN Helen Curtis Davis 1 egg 1 1/4 c. small bread cubes 1 can cream style corn 3 T. butter 1/4 tsp. salt 1 1/2 tsp. curry powder Beat egg till thickened, mix in corn and salt, pour into 8-inch greased baking pan. Top with bread cubes. Melt butter, stir in curry, pour over everything. Bake at 350 degrees for 30 minutes. May be garnished with olives, parsley, pimento. OI (CUCUMBER) NAMUL -KOREAN Ann Patterson Munro 3 cucumbers (med. to lg.) 2 T. salt DRESSING: 1 T. sesame seed oil 1 T. soy sauce 1 tsp. cayenne 1 tsp. crushed garlic 2 tsp. green onion, chopped 1 tsp. sugar (may need less) White vinegar to taste (1 tsp.... á) Can be made several hours before serving. Slice cucumbers horizontally, then slice very thin. Add salt and mix thoroughly. Wait an hour and then squeeze dry (can be done by putting cucumber in cheese cloth and wringing.) Put in dry dish and pour dressing over. Mix thoroughly once more just before serving. This dish is done to taste, so the measurements are approximate. SAUTEED SPINACH A LA CHINOISE Harriet Mills 1 lb. spinach 2 T. vegetable oil 1/2 tsp. salt 1 clove garlic 1/4 tsp. sugar 1/4 tsp. MSG (optional) Dash pepper Wash spinach and discard stems and bruised areas of leaves. Drain. Peel and mince garlic very fine. Using a high flame, heat pan and add oil and salt. Add garlic and toss in spinach. Cover for 45 seconds. Uncover and stir 15 seconds. Add sugar, MSG and pepper. Serves 3 or 4. This recipe can be used for any leafy vegetable. BEAN SPROOT SALAD Virginia Butterworth Eng-Wong 1/2 lb. bean sprouts 1/4 c. scallions, chopped 1 T. oil 1 T. wine vinegar 1 1/2 T. dark soy sauce 1/2 tsp. sugar Pinch MSG Wash bean sprouts, then rinse in boiling water. Drain, place in cold water immediately. Combine all remaining ingredients except scallions. Toss bean sprouts with sauce, garnish with scallions. NORTHERN CHINESE SALAD Ann Patterson Munro 1 cucumber, thinly sliced 1 c. bean sprouts 1 carrot, sliced very thin 1/4 c. parsley, chopped 1 chicken breast, cooked 2 oz Yang Fen (Chinese vermicelli) 2 slices cooked ham 1 egg DRESSING: 1 to 2 T. soy sauce Sugar to taste 1 T. vinegar 1/8 tsp. MSG 1 T. sesame oil 1 tsp. hot pepper oil Salt to taste 3-4 cloves garlic, crushed Add salt to cucumber and carrot and let stand I hour. Squeeze water out. Shred chicken breast and ham. Add 1/8 teaspoon water and beat. Fry into very thin pancakes (2 or 3). Cool and slice into thin strips. Put bean sprouts into boiling water for 2 minutes, remove, rinse well with cold water. Soak Yang Fen in lukewarm water for 20 minutes, drain and cut in 3 inch sections. Arrange all of this on a plate for serving and refrigerate until ready to serve. The dressing is made to taste so you will have to experiment with the exact proportions. If it is not hot enough, add a little cayenne. FRIED RICE Virginia Butterworth Eng-Wong 4 T. oil 2 T. soy sauce 2 eggs, individually slightly beaten 1/2 tsp. sugar Pinch MSG 3/4 c. fresh shrimp, chopped 1 c. cooked ham, chopped 4 c. cold cooked rice 1/2 c. scallions 1 c. fresh or frozen peas Heat 1 tablespoon of the oil in skillet; scramble 1 egg, remove and reserve. Stir-fry shrimp 3 minutes over high flame. Add remaining oil, then rice. Mix and stir until thoroughly heated. Add seasonings, mix. stir in remaining uncooked egg and mix well. Add cooked ham and peas; mix, then cover and cook 3-5 minutes. Stir in scrambled egg and scallion. Mix until just heated. (Frozen peas may be added without defrosting. Fresh peas should be rinsed in boiling water). GREEK SALAD Anne Pyne Cowley Tomatoes, cut in wedges Cucumbers, peeled and sliced Bermuda onion, thinly slices Ripe olives Feta cheese, crumbled Salt and pepper Olive oil Lemon juice (fresh) Arrange in bowl, drizzle with olive oil and lemon juice. HOMMOS Barbara Brown Knauss 1 can garbanzos (chickpeas) 6 T. tahini (sesame seed paste) 1/2 tsp. salt 1/4 c. olive oil 1/4 c. lemon juice 1 clove garlic, minced 1/2 tsp. cumin Drain garbanzos, reserving liquid. Blend or process all ingredients with adding liquid to desired consistency, approximately 1/4 c. Serve with pita bread or raw vegetables. QUICK BABA AU RHUM Terry Harris Grabar CAKE: 2 eggs, separated 4 T. (well rounded) sugar 4 T. flour, well rounded 2 tsp. baking powder RUM SAUCE: 1 1/2 c. sugar 1 1/2 c. water 1/2 c. rum Juice of 1/2 lemon Cake: Mix egg yolks and sugar. Sift in flour and baking powder. If batter is very thick, add milk to it. Beat egg whites until stiff but not dry and fold in. Bake in large angel cake -tin, buttered and floured, for 1/2 hour at 375 degrees. Cool slightly. Sauce: Bring sugar to a boil. stir until sugar is completely dissolved. Remove from flame. Add rum and lemon juice. Pour lukewarm sauce over cake slowly while cake is still in pan. If pan has a removable bottom, put it on a plate to rescue and recycle syrup. Remove cake from pan and serve hot with whipped cream. Also good cold. Garnish: a bit or marron, perhaps ? Serves 6 to 8. A friend is a present you give yourself. SWEDISH SPIDER CAKE Beth Chase Cunningham 2 T. butter 1 c. light brown sugar 1 lg. can apricots (whole, peeled) 2 eggs 1 c. white sugar 1/3 c. cold water 1 c. flour, sifted 1 tsp. baking powder 1 tsp. vanilla Whipped cream Melt butter in large (9-inch) iron spider (skillet). Add sugar and let it dissolve. Drain and pit apricots. place halves in pan, cut side down. Beat eggs until light, add sugar and beat well. Add water. Sift flour and baking powder together and add (use a rubber spatula). Add vanilla. Pour over apricot mixture. Bake about 45 minutes in 350 degree oven. Turn out of pan onto plate while hot. Cool. Garnish with whipped cream. Also good made with cooked prunes. CHINESE ALMOND COOKIES Virginia Butterworth Eng-Wong 36 whole blanched almonds 1/2 c. ground almonds 1 c. lard 1 c. sugar 1 egg 1 tsp. almond extract 2 1/2 c. flour 1 1/2 tsp. baking powder 1/8 tsp. salt Preheat oven to 350 degrees. Cream together lard and sugar. Beat egg and add along with ground almonds and almond extract. Blend well. Sift flour together with baking powder and salt, and gradually add, mixing with hands to blend. Knead into a dough (if it is too stiff, add water a drop at a time, but do not soften too much). Shape into long roll, 1 to 2 inches in diameter. Cut in 1/4 inch slices. Top with almond and bake on greased baking sheet. Bake until golden; about 15 minutes. VIENNA KEPFEL (COOKIES) Virginia Hodson Chambers 4 oz. butter 1 1/4 c. flour, sifted twice 1/3 c. sugar 1 tsp. vanilla 4 T. finely ground almonds Cream butter with sugar. Add remaining ingredients. Shape by hand a pinch of dough into 1 1/2 inch roll, make into a crescent. (Oil hands lightly). Place on unbuttered cookie sheet. Bake at 325á until sand colored, 6 to 8 minutes. Remove carefully. ADDITIONAL RECIPES BREADS BLENDER BANANA BREAD Beth Chase Cunningham 2 c. flour, sifted 1 c. sugar 1 tsp. soda 1 tsp. salt 1/2 c. wheat germ 2 eggs 1/3 c. cooking oil 1/3 c. milk 1 tsp. vanilla 2 c. bananas, sliced 1/2 c. shelled pecan pieces Combine first four ingredients; sift into large mixing bowl. Stir in wheat germ. In blender; beat eggs, oil, milk, vanilla and half the banana pieces and beat until smooth (15 seconds). Add pecans. Beat about 10 seconds. Pour over dry ingredients. Mix with rubber scraper just until dry ingredients are moistened. Pour into greased 9x5x3 inch loaf pan. Bake in moderate oven (350 degrees) for 60 to 70 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. COMPLEAT BREAKFAST BREAD Agnes Pearson Reading 1 c. quick oatmeal 1 pkg. plus 1 tsp. dry yeast 1/2 c. molasses 1/4 c. warm water 2 c. boiling water 2 c. whole wheat flour 1 tsp. salt 3 c. white flour 2 T. butter or margarine 1 egg 1/4 c. powdered milk Combine first five ingredients; let cool. Dissolve yeast in warm water; add yeast mixture, egg, powdered milk to cooled molasses mixture. Add one cup whole wheat flour and beat with hand mixer for two minutes. Add second cup whole wheat flour and mix another two minutes. Add white flour, one cup at a time, and mix thoroughly. Cover and let rise until double. Punch down, divide into two parts, place into greased loaf pans. Let rise again, then bake at 350 degrees for 40 minutes, or until done. The human body is designed to last a life time if it is given the proper care. CHEDDAR CHEESE BREAD Elspeth Cahill Swope 1 pkg. dry yeast 2 tsp. salt 1 3/4 c. milk 2 T. butter 1 c. warm water, 105-115 degrees 5 c. sharp Cheddar cheese, shredded 1/4 c. sugar 5 1/2 c. flour Sprinkle yeast over warm water in small bowl and stir to dissolve. set aside. Heat milk to scalding. Stir in sugar, salt, butter, and 3 1/2 cups cheese. Stir until butter and cheese are melted; set aside to cool until lukewarm. In mixing bowl, combine 2 1/2 cups flour, the cheese mixture, yeast, and the other 1 1/2 cups cheese. With electric mixer beat for 2 minutes until smooth. Add additional flour, 1 cup at a time, stirring with wooden spoon, then kneading until dough is rough-formed and leaves sides of bowl. If it is wet or slack, use additional 1/2 cup flour. Knead 10 minutes. Place in greased bowl, turn to coat, cover tightly. Place in warm place to rise until doubled, approximately 1 1/2 hours. Punch down, divide in half, let rest 10 minutes. Shape into loaves, cover, let rise until doubles. Bake at 375 degrees for 40 minutes. Check after 15 minutes of baking and cover with foil or brown paper if it is getting too brown. Let cool on wire rack. This is fabulous toasted but be careful it does not burn. EASY CHEESE BREAD Betty Osgood Woodburne 1/2 c. warm water 2 tsp. salt 1 T. sugar 1/4 c. oil 1 pkg. dry yeast 1 T. honey 1 c. powdered milk 2 c. shredded cheese 1 1/2 c. hot water 6-7 c. white flour Mix well in a small bowl warm water, sugar, and yeast. Mix well in a large bowl powdered milk, hot water, salt, oil, and honey. Stir in yeast mixture and cheese. Add 2 cups flour and beat well with electric beater. Add up to 5 cups flour to make dough. Knead 8-10 minutes. Let rise, covered, until doubled in bulk, about one hour. Make into two loaves. Let rise 30 minutes. Bake at 375 degrees for 30 minutes. Gossip is the art of saying nothing in a way that leaves nothing unsaid. NO-WAIT HEALTHY BREAD Betty Osgood Woodburne 1 1/2 c. oatmeal, not instant 1 T. salt 2-3 pkgs. dry yeast 1/4 c. salad oil 1-4 c. warm water 1/4 c. wheat germ 2 T. honey 1 c. soy grits 1/8 c. honey 6 c. whole wheat flour 1/8 c. molasses 3 c. white flour, approximately Warm oatmeal in 275 degree oven. Put water and 2 tablespoons honey in large bowl, add yeast, and let stand 10 minutes in a warm place, until foamy. Add rest of honey, molasses, salt, oil and oatmeal. Let stand a few minutes. Add wheat germ, soy grits, and whole wheat flour. Add enough white flour so you can handle dough. Knead 8-10 minutes. Shape into two loaves. Place in greased loaf pans. Bake 15 minutes at 275 degrees. Increase heat to 350 degrees and bake 30-40 minutes longer until loaf sounds hollow when tapped on bottom. ENGLISH HERB BREAD Beth Chase Cunningham 1 pkg. (1 T.) granulated yeast 2 eggs, well beaten 1 tsp. nutmeg 2 c. milk 2 tsp. crumbled sage 1/4 c. sugar 4 tsp. caraway seeds 1 T. salt 1 tsp. celery seed 1/4 c. butter or magarine 6 c. (approximately) flour Scald milk. Add butter, sugar and salt. Stir until butter is melted. Let cool until lukewarm. Add yeast. Stir in eggs and spices. With wooden spoon, mix in 3 cups flour and beat until smooth. Blend in rest of flour gradually, kneading it by hand until smooth and elastic. Place in greased bowl, turning dough over once to grease surface. Cover with damp cloth. Keep dough at 80 degrees to 85 degrees until double in bulk (about 2 hours). Punchdown, divide into two equal parts. Let rest a few minutes. Make into two loaves. Place in 9x5x3 inch loaf pans. Let rise in warm place until double. Bake 10 minutes at 425 degrees, then about 30 minutes at 375 degrees. To test doneness, turn loaf out of pan and thump bottom with knuckles; loaf will sound hollow when done. Cool thoroughly on rack (turn loaf on side) before wrapping. Can also be baked in miniature loaf pans (made of heavy aluminum foil and available at hardware stores). These are nice for a cocktail party. Excellent with cheese, turkey or roast beef. This recipe was given to me by a wonderful lady, Bea Watson. OATMEAL BREAD - 1 Jane Lockwood Barney 2 c. oatmeal, quick or regular 2. pkgs, dry yeast 3 1/2 c. boiling water 1/2 c. lukewarm water 2/3 c. brown sugar Pinch sugar 4 tsp. salt 11 c. flour 1/2 c. oil 1 T. molasses, optional Place oatmeal, brown sugar, salt, oil and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool 1 t after a few minutes). Dissolve sugar and yeast 1n lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled lOaf pans. Cover loaves with cloth and let rise until double in size. Bake in 325-352G oven for about 40 minutes. Turn out on cake rack and let cool. Makes 3 loaves, under 2 pounds each. OATMEAL BREAD -11 Jane Lockwood Barney 3 c. oatmeal, quick or regular 2 pkgs. dry yeast 5 1/2 c. boiling water 1/2 c. lukewarm water 1 c. dark brown sugar Pinch of sugar 6 tsp. salt 16 1/2 c. flour, approximately 3/4 c. vegetable oil 2 T. molasses, optional Place oatmeal, brown sugar, salt, oil, and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve yeast and sugar in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with a cloth and let rise until double in size. Bake in 325-350 degree oven for about 40 minutes. Turn out on cake rack and let cool. Makes 4 two-pound loaves and small round loaf or few rolls. ONION DILL BREAD Elspeth Cahill Swope 3 c. all purpose flour 2 tsp. dried dill seed (if you use dill-weed, make it 4 tsp.) 1 pkg. dry yeast 1 1/4 c. milk 2 tsp. instant minced onion 2 T. sugar 1 egg 2 T. butter 1 tsp. salt Put 1 1/2 cups flour and the yeast in large mixer bowl. Heat together milk, sugar, butter, dill seed and minced onion in small pan, until the butter melts. (Don't scald of simmer!) Add the warmed-up liquid to dry ingredients. Break in egg. Blend. Then beat 3 minutes on high, scraping bowl. Remove beaters when mixer is off. Blend in remaining 1 1/2 cups flour with spatula or spoon. Round dough over in bowl cover with clean cloth and let rise 'till double in bulk. Place in bread pan,(9x5x3 inches) which has been greased. Again, cover and let double in size. Preheat oven to 350 degrees. Bake for 25 minutes, test for doneness. Cool. Wrap in foil and refrigerate. This is so easy, it is foolproof. Can make into 6 onion rolls, if you'd rather. Super-tasting for reubens! ANOTPER RECIPE FROM THE HERB LADY, MARY GERATHY... Elspeth C. Swope PUMPKIN BREAD Anne Pyne Cowely 3 c. flour 1 1/4 c. oil 1 tsp. soda 4 eggs 1 tsp. salt 1/2 c. nuts, chopped 3 tsp. cinnamon 2 c. pumpkin 2 c. sugar Place in bowl and mix well: flour, soda, salt, cinnamon and sugar. Add remaining ingredients and mix to dampen. Pour into 2 loaf pans and bake for 1 hour in 350 degree oven. Many of us spend half our time wishing for things we could have, if we didn't spend half our time wishing. MONKEY BREAD Agnes Pearson Reading 1 c. milk, scalded 1 pkg. dry yeast 1 c. potatos, cooked and mashed 1/2 c. lukewarm water 2 eggs, well beaten 2/3 c. shortening 5-6 c. flour 1 tsp. salt 3/4 lb. melted butter 2/3 c. sugar Combine first five ingredients in large bowl; let stand until lukewarm. Dissolve yeast in water; add to cooled potato mixture. Stir in eggs. Add 1 1/2 c. flour; beat well. Continue to add flour until dough is stiff. Turn onto floured board and knead until smooth and elastic. place in greased bowl, cover, and let rise two hours. Put into refrigerator to chill thoroughly. About 1 1/2 hours before serving time, roll out dough about 1/2 inch thick. Cut into 1 1/2 inch diamonds. Pull diamonds at opposite ends to elongate; dip into melted butter; arrange in layers in greased bread pans (ring molds are pretty and festive); then add second or third layers, staggering diamonds, until all is used. Fill pans no more than half full. Let rise until double, approximately I to 1 1/2 hours. Bake at 400 degrees for 20-25 minutes. Makes three generous loaves. Very rich, and wonderful for eliminating buttering at the table. ZUCCHINI BREAD Margaret Lohman Helmreich 3 eggs, beaten 1 tsp. salt 1 c. oil 1 1/4 tsp. baking powder 2 1/2 c. sugar 1 tsp. baking soda 2 c. zucchine, grated but not peeled 3 tsp. cinnamon 1 c. nuts, chopped (optional) 1 tsp. vanilla, or 2 tsp. lemon peel, grated 3 c. flour Mix first five ingredients together. Then add rest of ingredients. Grease and flour 2 loaf pans or 1 bundt pan. Bake 60-70 minutes at 350 degrees. REFRIGERATOR WHITE BREAD Betty Osgood Woodburne 6-7 c. white flour 2 pkgs. dry yeast 2 T. sugar 1/4 c. shortening 1 T. salt 2 1/4 c. very warm water Blend 2 cups flour, sugar, salt, and yeast in a large bowl. Add shortening and water. Beat 2 minutes at medium speed. Add 1 cup flour and beat 1 minute at high speed. Stir in additional flour until dough can be handled. Knead 8-10 minutes. Cover and let rest 20 minutes. Punch down and shape into t wo loaves. Place in greased pans. Brush tops of loaves with salad oil. Cover with plastic, leaving room for loaves to rise. Refrigerate for 2-24 hours. Remove from refrigerator. Preheat oven to 400 degrees. With a toothpick prick any bubbles that have formed in the dough. When oven is heated, bake about 35 minutes, until loaf sounds hollow when tapped on the bottom. Makes two loaves. MONTE CARLO BREAD Beth Chase Cunningham 1 pkg. dry granulated yeast 1/4 c. lukewarm water 2/3 c. milk, scalded 1/2 tsp. salt 1/3 c. sugar 1/3 c. margarine or butter 3 c. flour 2 eggs, slightly beaten 1 c. mixed fruit (whatever you have: candied pineapple, cherries, citron, white raisins, currants, etc.) Soften yeast in lukewarm water. Add milk to salt, suqar and butter; stir until butter is melted. When lukewarm, add yeast. Add half the flour and beat well with woodp-n spoon. Let rise until very light. Add eggs, fruit and remaining flour. Knead lightly, let rise until light. Punch down, ma~e into loaf and put in greased 9x5x3 inch loaf pan. Let rise and when light, bake in 400 degree oven for 10 minutes. Reduce to 375 degrees and bake 35-40 minutes longer. Done when bottom sounds hollow when tapped. Cool on rack on side. Makes 1 large loaf (I usually triple recipe). BETTY O'BRIEN'S NO BEAT POPOVERS Eleanor Decourcy Wernette 2 eggs 1 c. milk 1 c. flour (scant) 1/2 tsp. salt Break eggs into bowl. Add milk, flour and salt; all at once. Mix thoroughly (disregard lumps). Fill muffin tins 3/4 full and put into preheated 450 degree oven for 30 minutes---don't peek! GWEN'S BRAN MUFFINS Molly Hunter Dobson 2 c. raisins 2 c. buttermilk 1 c. very hot water 1 tsp. salt 1 c. margarine 2 1/2 tsp. soda 1 c. sugar 2 c. flour 2 eggs 3 c. Kelloggs All-Bran Soak raisins in hot water and set aside to soften. Cream margarine and sugar thoroughly. Add eggs and beat. Alternately add buttermilk and dry ingredients, then bran. Finally add water-raisin mixture. Bake in muffin tin in 375 degree oven for 20 minutes. Makes about 2 1/3 dozen. ENGLISH MUFFINS Lydia Richardson Bates 1 pkg. dry yeast 1 tsp. salt 1 c. lukewarm water 2-2 1/2 c. flour 1/2 c. potato flakes White cornmeal Add yeast to water and mix well. Add rest of ingredients and enough flour to make a manageable but soft dough. Put in greased bowl and let rise until doubled. Dump out on floured surface and pat 3/4 inch thick (no thinner). Cut with tuna fish can and place on cookie sheet which has been sprinkled liberally with cornmeal. Let rise one hour. Sprinkle electric fry pan with cornmeal and heat to 350 degrees. Cook muffins 8 minutes on first side, turn and cook another 5-8 minutes on second side. Be careful not to crowd muffins in fry pan. These muffins keep best in the refregerator. COTTAGE CHEESE PANCAKES Rebecca Patterson Hein 3 eggs, separated 1/4 c. flour 3/4 c. cottage cheese 1/4 tsp. salt Beat egg whites with beater until stiff, but not dry. Beat yolks of eggs with same beater until light and lemon-colored. Stir in salt, flour, and cheese. Fold in egg whites. Bake on pre-heated pancake griddle. RUBY'S LAST-MINUTE "ROLLS" Martha Hatcher Cargo 1 c. self-rising flour (if using regular flour, add scant 1/2 tsp. soda and 1/4 tsp. salt) 1/2 c. milk 2 generous T. mayonnaise or 1/4 salad dressing Mix ingredients together. Cook in unheated muffin tins at 425 degrees for about 15 minutes. RICE WAFFLES Beth Chase CUnningham 1 3/4 c. flour 1 1/3 c. milk 4 tsp. baking powder 1 egg yolk, well beaten 1/4 tap. salt 1 T. butter, melted 2/3 c. cold cooked rice 1 egg white, beaten stiff Mix and sift flour, baking powder and salt. Add rice; mix in well. Add milk with egg yolk, melted butter and egg white. Cook on a hot greased waffle iron until mixture stops steaming. Serve at once with butter and syrup. CAROLYN SMITH'S HERB BUTTER Lydia Richardson Bates 1 stick butter 2 pinches basil Freshly ground pepper Marjoram Soften butter and add seasoninqs. Brush on French bread that has been sliced horizontally. Broil until bubbly. One reason why a dog is such a lovable creature is that his tail wags instead of his tongue. ADDITIONAL RECIPES CAKES GINGER CAKES Elizabeth Cadbury Musgrave 3/4 c. brown sugar 1 tsp. ginger 3/4 c. molasses 1/2 tsp. cinnamon 1/2 c. butter 1/4 tsp. cloves 2 eggs 1/4 tsp. allspice 2 c. flour 1/2 up. salt 1 c. Raisins and nuts, if desired 1 tsp. soda dissolved in boiling water Cream butter and sugar, add molasses and eggs. Stir in soda and water mixture. Sift flour, salt and spices together and stir in. Chill dough. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake until set at 350 degrees. MRS. DUPONT' S MERINGUE CAKE Elizabeth Walker Mouzon 1/2 c. butter (or 1/4 c. Crisco and 1/4 c. butter) 3 T. (plus) milk 1/2 c. sugar 1 tsp. vanilla 4 egg yolks 1/2 c. sugar 1 tsp. baking powder, heaping 4' egg whited 1 c. flour Cream butter and sugar. Add egg yolks, vanilla, baking powder, flour and milk. Batter should be of frosting consistency. Spread in shallow flat baking pan about lOx14 inch. Make meringue mixture of the 4 egg whites and 1/2 cup sugar. You may add chopped nuts, if desired. Spread over baking mixture. Sprinkle granulated sugar on top. Bake 30 minutes in oven at 350á. BETTY'S POUND CAKE Lydia Richardson Bates 2 c. flour 1/2 c. milk 1 1/4 c. sugar 2 tsp. baking powder 1/2 c. Crisco 1 tsp. vanilla 1/4 lb. oleo 4 eggs Put all ingredients in mixer and beat 20 minutes at moderate speed. Scrape sides of bowl a few times. start in cold oven. Pour into well greased and floured tube or bundt pan. Bake 1 hour at 350 degrees. Ships well. MARY'S PISTACHIO MARBLE Lydia Richardson Bates For cake: 1 pkg. yellow cake mix 1/2 c. cooking oil 4 eggs 1/2 c. chopped walnuts 1 c. club soda 1 pkg. pistachio instant pudding 3/4 c. Hershey syrup For glaze: 1 T. butter 1 T. water 2 T. cocoa 1 c. XXXX sugar 1 to 2 T. hot water Combine all cake ingredients except nuts and syrup and mix at low speed 1 minute and at high speed 3 minutes, until well blended. Pour 2/3 of batter into greased and floured bundt pan. Add syrup and nuts to remaining batter and mix well. Pour over first batter and swirl into each other. Bake for 1 hour at 350 degrees. Allow to cool 15 minutes and turn out. Cover with glaze while still warm. For glaze: Melt butter, stir in cocoa and water. Add XXXX sugar and enough hot water to make of drizzle consistency. NORMANDIE CAKE Betty Osgood Woodburne 1/4 c. butter 1 1/2 c. milk 3 egg yolks 4 squares chocolate, melted 2 1/2 c. cake flour 2 tsp. vanilla 1 1/4 c. sugar Cream butter. Add egg yolks, sugar, cake flour alternately with milk, chocolate and vanilla. Beat well about 2 minutes. Fold in 3 egg whites beaten with 1 1/2 cup sugar. Last; fold 2 teaspoon baking powder. Bake in 3 layers in 350 degree oven. Frost with chocolate butter frosting. This recipe is supposed to have been purchased from the chef of the luxury diner, The Normandie. QUICK LOAF CAKE Gail Schaefer Fu 1 c. sugar 1 1/2 tsp. baking powder 1 egg white, or 1 whole egg 1/2 c. raisins, or as desired 1/2 c. shortening 1 whole nutmeg, grate it 1 c. sweet milk yourself 2 c. flour (full) Cream sugar and shortening; add egg and beat. Stir in remaining ingredients. Bake in a small tube pan at 350 degrees until tests done with toothpick. LOOISE LOHMAN'S NOBY CAKE Margaret Lohman Helmreich 1 c. sugar 1/2 tsp. nutmeg 2 T. butter or margarine 1/2 tsp. salt 1 egg 3 c. apples, diced 1/2 tsp. cinnamon 1 c. flour, sifted 1 tsp. baking soda 1/2 c. nuts, chopped Cream together butter and sugar. Add rest of ingredients. Bake 35 minutes in a 350 degree oven. Serve with whipped cream, ice cream or any sauce. Serves 4 to 6. MRS. SHAW'S OLD FASHIONED SHORTCAKE Doris Cross Fraker 1/2 c. sugar 1/2 c. shortening 2 c. flour 1 egg 4 tsp. baking powder 2/3 c. milk 1/2 tsp. salt 1 tsp. vanilla Sift first four ingredients together. Cut in shortening and add unbeaten egg, milk and vanilla all at once. Mix with fork. Batter will be quite thick. Bake in greased round 9 inch pan at 350 degrees for 30 minutes. Serve warm with fruit and whipped cream. RUM CAKE Anne Pyne Cowley For cake: 1 c. chopped nuts, pecans or walnuts 1 (18 oz.) pkg. yellow cake mix 1 (3 3/4 oz) vanilla pudding mix (Jello) 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. dark rum GLAZE: 1/4 lb. butter 1/4 c. water 1 c. sugar 1/2 c. rum Grease and flour 10 inch bundt or tube pan. Sprinkle with nuts. Mix rest of cake ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool, invert on plate. Prick top with fork and drizzle with glaze. Decorate with whipped cream, cherries and grapes dusted with icing sugar. For glaze: melt butter, add rest, boil 5 minutes, stirring constantly. Remove from heat and add rum. UPSIDE DOWN CAKE Mona Seeling Stolz 1 can (1 lb.) apricots, pineapple, or peaches 2 T. rum 2/3 c. brown sugar 2/3 stick butter Maraschino cherries 2 T. juice from canned fruit 1 box (1 layer) white or yellow cake mix (substitute 1 egg and milk for water when preparing) Drain fruit and set juice aside. In a 9 inch round, 2 inch deep pan, melt butter; add sugar and fruit syrup. Stir until sugar melts. Arrange fruit in pan. Prepare cake mix and pour evenly over fruit. Bake in 350 degree oven for about 40 minutes; until knife in center comes out clean. Turn on plate immediately but va!t a few minutes before lifting off baking pan. Sprinkle top with rum. Serve with vanilla ice cream or whipped cream. INDIVIDUAL CHEESE CAKES Barbara Brown Knauss 2 (8oz.) pkgs cream cheese, softened 3 eggs 18 vanilla wafers 3/4 c. sugar Can fruit filling Put vanilla wafers in cupcake papers. Mix together softened cream cheese, sugar, and eggs. Pour into cup papers 3/4 full. Bake at 350 degrees for 15-18 minutes. As cheese cakes cool, they will settle. Top with fruit topping. Keep refrigerated. COOKIES COCONUT-OATMEAL COOKIES Delia Smith Hunter 1/2 c. vegetable shortening 1/2 tap. salt 3 T. butter 1/2 tsp. soda 1 1/4 c. brown sugar 1/2 tsp. baking powder 1 egg 1 c. oatmeal 1 c. flour, sifted 1/2 c. shredded coconut Mix thoroughly shortening, sugar and egg. Sift together flour, soda, salt and baking powder. Stir into shortening mixture. Then add oatmeal and coconut. Shape into balls the size of small walnuts. Press down with c1oth-covered glass dipped in flour. Grease cookie sheet with butter. Bake in 400 degree oven until golden brown, about 5 minutes. Makes 4 dozen cookies. RITA NOWLAND'S FRESH APPLE COOKIES Elspeth Cahill Swope 2 c. flour 1/4 c. milk 1 tsp. soda 1/2 c. (1 stick) margarine 1 tsp. cinnamon 1 c. apples, cup up, peeled 1/2 tsp. nutaeg 1 c. nut meats 1/2 tsp. salt 1 c. currants (raisins will do, but currants make it even better!) 1 1/3 c. brown sugar, packed. 1 egg Big, tasty cookies! Bake only nine or ten at a time on regular-size cookie sheet. In large mixing bowl, put the margarine and the first six ingredients; mix in egg and milk and start beating slowly. When well mixed, add apples, nut meats, and currants. Drop by spoonfuls onto cookie sheet and bake at 375 degrees till done. While still warm, may be frosted with lOX confectioner's sugar mixed with enough lemon juice to make a paste. MOLASSES SUGAR COOKIES (5-6 dozen) Sarah Ha11aran Gramentlne 3/4 c. shortening 2 tsp. baking soda 1 1/4 c. sugar (use half brown) 1/4 tsp. salt 1/2 tsp. ginger 1/4 c. molasses 1/2 tsp. cloves, ground 1 egg 1 tsp. cinnamon 1 tsp. vanilla Granulated sugar 1 3/4 c. flour Cream shortening and sugar. Add molasses, egg, and vanilla, and mix well. Sift together flour, soda, salt, and spices, and add to molasses mixture. Mix thoroughly. Chill. Form into 1 inch balls, roll in granulated sugar, and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes. SEVEN LAYER COOKIES Eleanor DeCourcy Wernette 1 stick (1/4 lb.) butter or margarine 1 c. chocolate chips 1 c. shopped nuts (walnuts or pecans) 1 c. graham crackers, crushed 1 c. butterscotch chips 1 can Eagle Brand condensed milk 1 c. shredded coconut Melt butter in bottom of a 9x12 inch baking pan while heating oven to 350 degrees F. (Butter is only melted, not burned.) Spread graham cracker crumbs evenly over the melted butter. Add butterscotch chips, coconut, chocolate chips, and nuts, in any order. (Spread each ingredient evenly). Add condensed milk last, pour carefully for even distribution over top. Bake 25-30 minutes. ORANGE BALL COOKIES Elspeth Cahill swope 1 lg. box vanilla wafter, rolled fine (or whirled in blender) 1 box confectioner' s sugar 1 1/2 c. pecans, chopped (or you can substitute coconut) 1 stick (1/2 c.) margarine Food coloring to color coconut, optional 1 sm. (6 oz.) can orange juice concentrate 1. Cream margarine and sugar. Add orange juice concentrate, thawed; mix. Add the cookie crumbs and half of the chopped pecans to the mixture. Form dough into small balls. 2. Roll balls in the remaining chopped nuts ( 3/4 cupful); you may prefer to use coconut shreds instead. Mixture will be very sticky, but roll in the nuts right away, because cookies will dry fast and the coating will not adhere well otherwise. 3. If desired, you may color coconut red or green. DESSERTS PRALINE GINGERBREAD Edith Riley Baubie 1 pkg. Betty Crocker ginger-bread mix 1/ 4 c. melted butter or margarine 2 T. water 1/2 c. brown sugar 1/2 c. pecans 2 T. flour 1/2 tsp. cinnamon Bake the gingerbread mix. Mix together rest of ingredients and add to top of bot gingerbread. Bake at 375 degrees for 5 minutes. Top with whipped cream. SAILORS RUFF, OLD NEW ENGLAND RECIPE Lydia Richardson Bates For duff: 1 egg well beaten 1 tsp. soda, dissolved in 1 T. water 2 T. sugar 1/2 c. molasses 1 1/ 2 c. cake flour 2 T. melted butter 1 tsp. baking powder 1/2 c. boiling water For sauce: 1/2 c. butter 3 T. sweet cream 1/2 c. sugar 1/2 tsp. vanilla Mix ingredients in order. Pour into greased tin which can be uses as steamer. Cover with foil and steam one hour. (I use pressure cooker with guage off.) Serve with sauce. For sauce: Stir over hot water till blended. CHEESE PIE Jacqueline Bead Brown 8 oz. cream cheese, room temperature 1 c. cottage cheese 1 c. sugar 1/2 tsp. vanilla (or Kahlua) 3 eggs 4 graham crackers Butter 1 pt. sour cream 1/2 c. sugar 1/2 tsp. vanilla (or Kahlua) Preheat oven to 375 degrees. Mix first five ingredients. Grease with butter a glass pie pan. Crumble finely graham crackers and flour pan with them. Bake at 375 degrees for 20 minutes. Remove from oven. Mix sour cream, sugar, vanilla, and pour on. Bake at 475 degrees for 5 minutes. Cool 1 hour. Refrigerate. IMPOSSIBLE PIE Agnes Houghton Boss 2 c. milk 1 c. coconut 3/4 stick oleo 1 c. sugar or 3/4 c. honey 2 tsp. vanilla Dash salt 1/2 c. Bisquick Mix by hand or in blender. Pour into a greased pie plate. Bake 50 minutes at 350 degrees. It makes its own crust Serves 6. KAHLUA PIE Margarel Lohman Helmreich 1 unbaked 9 inch pie shell 3 eggs 1 c. light corn syrup 1/2 tsp. salt 4 T. butter 1/4 c. Kahlua 1 c. brown sugar 3/4 c. pecans Cream butter and sugar together well. Beat in eggs, one at a time. stir in salt, corn syrup, and Kahlua. Arrange pecans in pie shell and carefully pour Kahlua mixture over them. Bake in 375 degree oven for 30 minutes. Cool thoroughly. Serve with a topping of Kahlua cream: Cool Whip seasoned to taste with Kahlua. Before you ask advice, explore your own head, there may be something in it. RHUBARB MERINGUE PIE Martha Hatcher Cargo 3 c. rhubarb Baked pie crust 1 1/2 c. sugar 3 egg whites 3 egg yolks 6 T. sugar 2 to 3 T. butter 1/3 tsp. cream of tartar 3 T. flour Mix thoroughly in large saucepan the rhubarb, sugar (1 1/2 c.) egg yolks, butter, flour. Place over low flame until juice appears, then increase heat until it starts to boil. Stir it while doing this. Reduce heat; cook until thick. Watch closely, as it scorches easily. Put into baked pie crust. Cover with meringue made with egg whites, cream of tartar, and (6 T.) sugar. Bake in quick moderate oven until meringue is golden brown. BISHOP'S PUDDING AND SAUCE Betty Osgood Woodburne For pudding: 1 c. chopped nuts 1 c. sugar 1 c. chopped dates 1 tsp. baking powder 1/8 tsp. salt 3 eggs For sauce: 1 c.sugar 2 T. water 1 T. vinegar 2 T. butter Mix sugar, baking powder, and salt. Add dates, nuts, well beaten eggs. Bake in a flat pan, 8 or 9 inchs square, slowly for 45 minutes. When cold, cut in squares. Place a heaping tablespoon of vanilla ice cream on each square. Serve with hot sauce. For sauce: Cook together ingredients for 3 minutes. MRS. FELTHAM'S CARAMEL PUDDING Martha Hatcher Cargo 1 pt. water 1/2 c. tapioca 1 c. brown sugar 1 egg 1/2 T. butter or oleo 1/4 tsp. vanilla Pinch of salt Boil water, salt, and tapioca until clear. Add butter. When melted, add sugar. Cook 2 minutes. Remove from heat, and let cool while beating egg very light. Add vanilla. Beat in the egg with a fork. Serve cold. It takes less time to do a thing right than to explain why you did it wrong. EDIE'S EASY YORKSHIRE PUDDING Carol Ingham Plumer 1/2 stick butter 1/2 c. flour 1/2 c. milk 2 eggs, well beaten Melt butter in a cast iron skillet, add milk, flour, eggs, and bake at 425 degrees for 15-20 minutes. RASPBERRY PUDDING Betty Osgood Woodburne 1 can red raspberries with juice 1 to 2 T. margarine 4 or 5 slices white bread 1/2 c. sugar Remove crusts from slices of bread and cube them. Place in suitable bowl or casserole and pour hot raspberry mixture over. Mix. Cover. Let stand until cool, then refigerate. Serve chilled with cream. Serves 5. SPANISH SOUFFLE' Betty Osgood Woodburne 1/4 c. butter 2 T. sugar 1/2 c. bread crumbs 3 eggs, separated 1 c. milk 1/2 tsp. vanilla Melt butter. Add crumbs and cook until slightly browned, stirring often. Add milk and sugar. Cook 20 minutes in double boiler: Remove from heat. Add unbeaten yolk of eggs. Fold in beaten whites and vanilla. Pour into buttered baking dish, leaving it 3/4 full. Set in pan of hot water and bake in 350 degree oven until firm, approximately 1/2 hour. Serve hot with cream. Serves 5. LEMON SQUARES Betty Osgood Woodburne 1 c. flour, sifted 1/2 tsp. baking powder 1/4 c. powdered sugar 1/8 tsp. Salt 1/4 tsp. salt 2 eggs, slightly beaten 1/2 c. margarine 2 T. lemon juice 1 c. granulated sugar 1 T. grated lemon rind 2 T. flour GLAZE: 1/2 c. powdered sugar, 1 T. lemon juice, 1 T. butter, melted Combine flour, powdered sugar and salt in bowl. eut in margarine until consistency of coarse crumbs. Press into greased 8x8 inch pan and bake 15 minutes at 325 degrees. Mix remaining ingredients. Spread over and continue baking for 25 minutes. Spread with the glaze while still warm. APRICOT SQUARES Ruth H. Strang (via a friend's kitchen) 2/3 c. dried apricots 1/4 tsp. salt 1/2 c. soft butter 1 c. brown sugar 1/4 c. granulated sugar 2 eggs 1 1/3 c. flour, sifted 1/2 tsp. vanilla 1/2 tsp. baking powder 1/2 c. pecans, chopped Confectioners' sugar Rinse apricots; cover with water and boil 10 minutes. Drain, cool and chop finely or grind. Preheat oven to 350 degrees. Grease 8x8x2 inch pan. Mix butter, granulated sugar and 1 cup sifted flour until crumbly. Pack into greased pan. Bake 25 minutes, or until lightly browned. Sift together 1/3 c. flour, baking powder and salt. Beat brown sugar into eggs; them beat in flour mixture, vanilla, pecans and apricots. Spread this mixture OVER THE BAKED LAYER AND BAKE 30 MINUTES OR UNTIL DONE. Cool in pan on rack; cut and dust with confectioners' sugar. Store tightly covered. Double recipe needs a 9xl2 inch pan. RASPBERRY MERINGUE SQUARES Clare Malcolm Finger1e 1 1/2 c. vanilla wafer crumbs, about 30 wafers 1 T. lemon juice 1/2 c. sugar 2 T. sugar 4 T. butter or margarine, melted 1 pt. red raspberries (slightly sweetened) or substitute 1 large pkg. frozen berries 4 egg whites 1 pkg. (2 oz) dessert topping mix Combine crumbs, butter and suqar; mix well. Press firmly in bottom of 9x9x2 inch baking dish. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar. Beat until stiff peaks form. Swirl meringue over crumb crust; bake in slow oven (325 degrees) for 12 to 15 minutes. Cool. Spread berries over meringue. Prepare dessert topping mix according to directions. Gently stir in lemon juice. Spread over berries; chill. Cut into squares to serve. Garnish each serving with a berry. Serves 9. Love reduces friction to fraction. PAWTUCKET SQUARES Betty Osgood Woodburne 1/2 c. shortening 2 squares baking chocolate 3/4 c. flour, sifted with: 1/2 tsp. salt and 1 tsp. baking powder 1 c. sugar 3 eggs 1 tsp. vanilla Melt shortening and chocolate in a saucepan over direct heat. Remove from fire and stir in the sugar. Add eggs, stirring in one at a time, then flour mixture and, lastly, the vanilla. When well mixed, put into greased 9x9 inch pan and bake at 350 degrees about 25 to 30 minutes. SNACK TO SATISFY A SWEET TOOTH Debby Lindstrom McMullen Apple slices and dates, dipped in sesame tahini. NUTTED FROZEN BANANAS Debby Lindstrom McMullen 6 bananas, very ripe 3/4 c. finely chopped raw almonds 1/2 can (3 oz.) frozen orange juice concentrate Peel bananas, place on square of foil or wax paper on cookie sheet, and coat each with 1 tablespoon frozen orange juice concentrate. Place in freezer to chill, about 15 minutes. Roll each banana in 2 tablespoon chopped nuts, pressing to coat. Set in freezer until firm. Serve frozen. Makes 6 servings. NUTTY NOODLEY CLUSTERS Agnes Houghton Boss 2 (6 oz.) pkg. chocolate chips 2 (3 oz.) cans LaChoy Chow Mein Noodles 2 (6 oz.) pkg. butterscotch 1/2 c. nut meats Melt all chips over low heat, stirring constantly. Remove from heat and stir in noodles and nuts so that all are coated evenly. Drop by spoonfuls on wax paper. Place in refrigerator to harden. Yields about 24 clusters. EASY (AND DELICIOUS) CHERRY PARFAIT Anne Pyne Cowley 1 can vanilla pudding Canned cherry pie filling 1 c. commercial sour cream Coconut 1 tsp. almond flavoring Stir together pudding, sour cream, flavoring. Alternate layers of (1) this pudding mix, (2) canned cherry pie filling, and (3) a sprinkling of coconut, in parfait or wine glass. Chill approximately 1 hour before serving. CHERRY DESSERT Eleanor Billmeyer Puffe 1 (32 oz.) can cherry pie 1 (3 oz.) pkg. cherry Jello filling 1 pkg. graham crackers l/3 c. sugar 1 stick (1/2 c.) butter 1/2 c. water 1. Melt butter over low heat. Grind graham crackers into crumbs. Combine in an 8x8 inch pan. Press down firmly to form crust. Refrigerate to harden. 2. Combine cherry pie filling, sugar, and water in large saucepan. Heat over low till boiling. Remove from heat, add cherry Jello. Let cool to room temperature, stirring often. When cool, pour the cherry mix over the crust, arranging the cherries evenly. Refrigerate several. hours. Serve in large squares. Use 9x13 inch pan if doubling recipe. BUTTERSCOTCH PEACHES Elspeth Cahill Swope 8 firm-ripe fresh peaches Butter or margarine 1/2 c. firmly packed brown sugar Vanilla ice cream Place peach halves, cavity side up, in narrow baking pan. Put 1 tablespoon brown sugar and 1 teaspoon butter in each cavity. Bake at 325 degrees for 15-20 minutes. Top with vanilla ice cream and syrup from pan. FROSTED GRAHAM CRACKERS Eleanor Billmeyer Puffe 1 box graham crackers-- break apart into squares 1 c. white sugar 1 T. butter 1/2 c. cream 1 T. peanut butter--plain or chunky Combine cream, sugar, and butter in saucepan. Bring slowly to a boil. Boil for 5 minutes, then remove from heat. Add a heaping tablespoon of peanut butter. Stir and beat until frosting is thick enough to drop by spoonfuls on the graham crackers. An electric hand mixer is handy for this; it can take a while by hand. But once the frosting gets to the right consistency, you'll have to work fast to spread it on the graham crackers before it hardens. Cold cash is something no one can keep long enough to warm up. ANN'S PEANUT BUTTER CUPS Molly Hunter Dobson 2 c. peanut butter, chunky style 2 3/4 c. powdered sugar 1 (12 oz.) pkg. chocolate pieces, Nestles 1/2 c. melted oleo In mixer, blend peanut butter, oleo, and powdered sugar. Press mixture into bottom of 9 inch square pan. Melt chocolate bits and spread on top. Refrigerate 10 minutes to set chocolate. store at room temperature. JO GRISEZ'S PUMPKIN SQUARES Elspeth Cahill Swope 1 (16 oz.) can pumpkin 1/2 tsp. nutmeg 1 c. sugar 1 c. chopped nuts 1 tsp. salt 1/2 gal. vanilla ice cream 1 tsp. cinnamon 48 gingersnaps 1 tsp. ginger Mix together pumpkin, sugar, and spices. Add softened ice cream and mix again. Fold in the chopped nuts. place 24 of the gingersnaps in the bottom of a large Pyrex or Corningware pan. Spread with half of the ice cream-pumpkin mixture. Add a layer of gingersnaps and other half of the ice cream-pumpkin mixture. Freeze for several hours. May be prepared several days before using. Remove from freezer 30 minutes before serving; cut in squares. GAIL'S BASIC FRUIT-FLAVORED ICE CREAM Lydia Richardson Bates 2 c. half and half Sugar to taste (for strawberries use I c. sugar to 4 c. puree) 2 c. whipping cream 4 c. peeled fruit (strawberries peaches, or whatever) Freeze in ice cream freezer (salt to ice ratio 1:8). JEAN'S COFFEE ICE CREAM PIE Lydia Richardson Bates 18 crushed Oreo cookies 1 square unsweetened chocolate 1/2 c. oleo, melted 1/2 c. sugar 1 qt. coffee ice cream, softened 1 T. oleo 2/3 c. evaporated milk 1 (8 oz.) tub Cool Whip Mix Oreo cookies and oleo. Press into 9 pie plate. Bake at 375 degrees for 8 minutes. Cool. Add ice cream to pie plate. Put Cool Whip over pie. Freeze. Combine last four ingredients. Cook until thick. Pour over pie. Freeze. LEMON SHERBET Frances Oguss Stallings 1/2 to 1 c. sugar 1 lemon 2 c. milk Lemon rind, optional Dissolve sugar in milk (a little cream may be substituted). Grate the rind and stir in. Squeeze the lemon and gradually add the juice, stirring constantly. Freeze. If using refrigerator tray --freeze until mushy, beat up the crystals, then freeze solid. Churn frozen -- use your ice cream freezer. REMARKS: This recipe works best when doubled. It is simple enough for a child to make. Makes 4 half cup servings. ONE AND ONE SHERBET Beth Chase Cunningham 1 banana, mashed 1 egg, beaten 1 orange (juice and rind) 1 c. sugar 1 lemon (juice and rind) 1 c. water Mix all ingredients together and freeze in trays in refrigerator or churn 15 minutes in ice cream freezer. If using trays, freeze until mushy, pour into bowl and beat up crystals, then freeze solid. Home is a place where you can take off your new shoes and put on your old manners. We hope you are enjoying using this Cookbook and find it useful in your kitchen. This book was printed by GENERAL PUBLISHING AND BINDING of Iowa Falls, Iowa, which is a Company that was founded by two women who dedicated their time to printing Cookbooks for Churches and other organiza¥tions at a cost that they can afford to pay. Our aim is to help others with money making projects by printing your favorite recipes in book form. If you are interested in having Cookbooks printed for your organization, please write to us for our Cookbook Kit which gives prices and other details about making money with Cookbooks. GENERAL PUBLISHING AND BINDING Phone: 515-648-3144 Iowa Falls, Iowa 50126 If you are interested in more information, tear out this page and mail it to us with your name and address. RECIPE INDEX PfiGE AI._.tá10t-1D PIt-1E r:nt-1ES ANTIPASTO SAC~D ~ .. u ¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥¥ .. ¥ ¥ .. ¥ .. ¥ ¥ .. .. .. .. ¥ ¥ .. .. .. .. .. ¥ II ................ .. APPLE r:novIEC' --~. 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