The following recipes from The Silver Anniversary Cookbook did not appear in the open line bulletins that we found.
PAGE 1
APPETIZER
Wrap a water chestnut in bacon and soak overnight in soy sauce. Broil. Serve.
A PARTY SANDWICH IDEA
Soften a large package of cream cheese with a little cream. Then, spread the cream cheese out on a piece of wax paper. Place strips of dried beef on the cream cheese and roll it up like a jelly roll. Cut off and place on little "party rye" pieces of bread.
PAGE 6
CHAMPAGNE PUNCH
12 ounce can frozen orange juice,
thawed
6 ounce can frozen lemonade mix,
thawed
2 bottles chilled champagne
1 (28 ounce) bottle club soda
1 bottle dry white wine
Combine orange juice and lemonade. Just before serving, add other ingredients.
PAGE 13
SYMPHONY BARS
1 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups sifted flour
½ teaspoon salt
2 cups chopped pecans
2 ounces semi sweet chocolate,
melted
Cream butter, gradually add sugar and beat until fluffy. Beat in eggs and vanilla, sift together flour and salt, gradually add to creamed mixture. Blend in nuts. Divide dough in half, add melted chocolate to one half. Spread white layer in bottom of buttered 9 x 13 x 2 inch pan. Spread chocolate layer on top. Bake in 350° oven for 30 minutes. Cool in pan.
Frosting:
5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
2 teaspoons vanilla
In heavy sauce pan, slowly blend flour and milk. Cook over low heat, stirring constantly until thickened. Cool thoroughly. Cream butter, sugar and vanilla in a small mixer bowl, gradually add cooled flour and milk mixture and beat at high speed 5 minutes. Spread on cooled bars. Cut into 32 bars and refrigerate.
Please Note ... Use butter....no substitutes. Also ... Cake and flour and milk mixture must be cold before frosting.
PAGE 28
7-GRAIN BREAD
3 cups warm water
2 packages active dry yeast
4 tablespoons barley malt (honey
or molasses)
whole wheat flour
4 tablespoons vegetable oil
1 tablespoon salt
½ cup buckwheat flour
½ cup soy flour
½ cup cornmeal
½ cup uncooked rolled oats
½ cup rye flour
½ cup millet (cracked, if
desired)
Combine the water and yeast to dissolve. Add the sweetener of your choice and 3 cups whole wheat flour. Beat 2½ minutes with the mixer (or 100 strokes). Stir in the oil, salt, and all the other flours (plus enough whole wheat flour so that the dough does not stick to the side of pan.) Turn out on a floured surface and knead 8-10 minutes or until firm and elastic. Let rise, covered, until doubled in bulk. Punch down and divide into thirds. Place into lightly greased loaf pans. Let rise for 30 minutes. Bake at 350° for 50 minutes. Cool on a wire rack.
PAGE 70
PEANUT BUTTER FUDGE
2 cups sugar
2/3 cup evaporated milk
1 cup marshmallow cream
1 cup creamy peanut butter
1 teaspoon vanilla
Combine sugar and milk in saucepan. Cook to soft ball stage (234°). Remove from heat. In another bowl, combine marshmallow cream, peanut butter and vanilla. Add cooked syrup and mix well. Pour into buttered pan (8x9"). Let cool, cut and enjoy.
PAGE 82
12 DAY HORSERADISH SWEET PICKLES
2 gallons of cucumbers washed and placed in a plastic or crockery container. (Do NOT use a galvanized container.) Cover with brine made of 1 gallon of cold water and 1 pint of pickling salt. Let stand for 1 week. (NOTE: Mold may form on the top, but not to worry.) Drain and rinse the pickles. Replace pickles in the cleaned container and cover with boiling water. Let stand for 24 hours. Drain off and recover with boiling water in which a Jump of alum (the size of a walnut) has been dissolved. Let stand again for 24 hours. Drain and cut the pickles in half, lengthwise. Replace in the container. Now, make a syrup; heat to boiling 2½ quarts dark vinegar, 9 cups sugar, 2 teaspoons celery seed (tie in bag), 6 cinnamon sticks and small handful of horseradish roots. Pour hot over the pickles. For three successive mornings, pour off the syrup; reheat to boiling and pour back over the pickles. Then, pack into hot, sterilized jars, pour the syrup over the pickles in the jars and seal. DO NOT leave out the horseradish roots!
PAGE 83
A short cut to making sauerkraut. An easy summer recipe for long hot days.
1 QUART SAUERKRAUT
Shred cabbage in quart jar. Add 3 teaspoons canning salt and 1 teaspoon vinegar. Fill with water. Ready in 2 weeks.
PAGE 90
TIP: To remove mildew stains, just soak in lemon juice, rub with salt, and dry in direct sunlight.
PAGE 159
CORNISH HENS
2 hens
1 cup instant rice plus 1 cup milk
1 cup regular rice plus 2 cups
milk
4 ounce can mushrooms
10¾ ounce can mushroom soup
1 package dry onion soup mix
bread stuffing
Bake 1½ hours at 350°
PAGE 166
EASY, CHEESY FONDUE
1 can of cheddar cheese soup
½ can milk
8 ounce shredded Swiss cheese
½ teaspoon garlic (or onion)
powder
4 slices of crumbled bacon (optional)
Stir all ingredients together. Heat thoroughly in the top of a double boiler (or in a 4 cup measure in the microwave). Stir frequently. Keep warm in the fondue pot and dip French bread pieces, apples, assorted crackers, and/or cubed ham.
PAGE 198
FROZEN SLAW
1 medium cabbage
1 carrot grated
1 green pepper (optional)
1 onion (optional)
1 teaspoon salt
Mix together; let stand 1 hour and drain.
1 cup vinegar
¼ cup water
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups sugar
Boil 1 minute. Cool; pour over slaw and freeze. Can be kept in refrigerator for 2 weeks.
PAGE 206
TIP: For stripping wax from a hardwood floor.
Mix well:
½ gallon cool water
¼ cup powdered floor cleaner
(Spic 'N Span)
1 cup ammonia
Apply the solution and use a very fine grade of steel wool to buff and clean the waxy build up. It takes a lot of rubbing. Rinse twice thoroughly before applying the new coat of wax. Strip old wax every 4 or 5 applications. to prevent the "heavy, yellow" build up.
PAGE 224
TIP: Use a bit of nail polish remover to clean away the gummy substance left by labels on the bottom of cooking pans. Also, vaseline will help remove label residue from plastic items.
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