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SPRING DELIGHT SALAD
¼ pound or 16 large marshmallows
1 cup milk
1 package lime flavored gelatin
2 3 ounce packages cream cheese
1 number two size can crushed pineapple
package Dream Whip
2/3 cup Miracle Whip or mayonnaise
Melt marshmallows, milk, gelatin and cream cheese in double boiler or over very low heat if sauce pan is used. Stir until cream cheese dissolves and then stir in undrained pineapple. Let cool. Blend in prepared Dream Whip and salad dressing or mayonnaise. Chill in mold until firm. Serves 12.
SMOKED RIBS
Arrange ribs cut into serving pieces in pan. Sprinkle each rib with 1 teaspoon sugar and 2 or 3 drops liquid smoke. Put pan and all in brown paper bag. Bake 4½ to 5 hours at 200°. Uncover pan and brush ribs with barbecue sauce. Finish uncovered 20 to 30 minutes at 350°.
RICEVILLE EASTER HAM
2 pounds ham
1 pound lean pork
3 eggs
3 cups cracker crumbs
Grind ham and pork together. Mix in eggs and cracker crust. Make a cloth sack large enough to hold meat mixture. Turn sack inside out so seam is on the outside leaving the inside smooth. Put meat mixture in sack and tie well. Put in kettle of water to which 1 cup vinegar has been added. Boil two hours. May be served hot or cold.
AUNT LILA'S BUTTER BRICKLE PEACH CAKE
Into a 13 by 9 inch pan, dump a number two and a half size can sliced peaches, juice and all. Top with a box of butter brickle cake mix. Drizzle ½ cup melted margarine over cake mix. It seems that this is a most important step. All of the cake mix must be covered. Drizzle carefully. If needed, more butter can be used. Nuts are optional. Bake at 350° for about 50 minutes.
FRUIT SALAD DRESSING
2/3 cup Eagle Brand canned milk
1 teaspoon grated lemon rind
¼ cup lemon juice
¼ cup salad oil
1/8 teaspoon essence of peppermint
or
flavoring of choice
½ cup heavy cream, whipped
Combine all but whipped cream in mixing bowl. Mix thoroughly and chill. Add whipped cream just before serving.
SALMON LOAF
1 can salmon, crushed and deboned
2 eggs, slightly beaten
½ cup milk
salt and pepper
1 teaspoon chopped onion
1 tablespoon green pepper, chopped
1 teaspoon lemon juice
3 cups "Special K" cereal
Bake at 350° for 45 minutes in a greased loaf pan. Make a white sauce of 2 tablespoons melted butter, 2 tablespoons flour, ¼ cup salmon juice and ¾ cup milk. Just before serving, add 2 chopped hard boiled eggs and 2 tablespoons lemon juice to the sauce and serve over loaf. Serves 4.
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DANISH MEAT LOAF
1 medium onion, chopped
¼ cup chopped green pepper
2 tablespoons butter
½ cup chili sauce
2 tablespoons water
1½ pounds ground beef
¼ pound sausage
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon dry mustard
¼ teaspoon sage
2 cups fine dry bread crumbs
1 cup milk
2 eggs, slightly beaten
¾ cup or 4 ounces bleu cheese,
crumbled
Cook onion and green pepper five minutes in butter. Add ¼ cup of the chili sauce and water and cook three minutes longer. Put into 9 by 5 by 3 inch loaf pan. Mix remaining ingredients and press on top of onion and pepper mixture. Bake in moderate oven at 375° for 1½ hours. Turn out on platter so onion and pepper mixture is on top. Serves 6.
BUFFET CASSEROLE
1 pound ground beef
1 medium onion, diced
1 teaspoon salt
¼ teaspoon pepper
2 cups cooked potatoes, sliced
1 number two can whole kernel corn
1 can tomato soup
½ cup milk
Brown meat and onion. Add salt and pepper. Grease 2 quart casserole. Put meat and onions on bottom, then layer with corn and potatoes. Mix milk and soup and pour over. Bake for 20 minutes uncovered at 375°.
CORNED BEEF AND NOODLE CASSEROLE
1 8 ounce package noodles, cooked
1 12 ounce can corned beef
2 cans cream of mushroom soup
1 cup milk
small onion, chopped fine, optional
¼ cup processed cheese,
cut in small pieces
Layer each ingredient in baking dish. Mix mushroom soup and milk pour over layered ingredients. Top with crushed crackers or potato chips. Bake covered for 30 minutes at 350°. Serves 6. Can be frozen.
CHICKEN POT PIE
Add 2 teaspoons celery seed to regular pie crust ingredients.
1/3 cup butter or chicken fat
1/3 cup flour
1/3 cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
1¾ cups chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 package frozen peas and carrots
or mixed vegetables
Preheat oven to 425°. In sauce pan, melt butter over low heat. Blend in flour, onion and seasonings. Cook over low heat and stir until it is bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boil, stirring constantly. Boil and stir one minutes. Gently stir in chicken and frozen vegetables and set aside. Roll two thirds of the pastry in a thirteen inch square. Put in 9 by g by 2 inch pan. Pour chicken filling into pastry and cover with remaining dough. Roll edges and flute. Cut slit in center to allow steam to escape. Bake 30 to 35 minutes.
BRUNCHWICH
½ pound pork sausage
½ pound ground beef
1½ cups soft bread cubes
3 tablespoons milk
½ teaspoon poultry seasoning
2 tablespoons flour
½ teaspoon paprika
1 can cream of mushroom soup
1 cup water
3 English muffins, split and toasted
Combine sausage, ground beef, soft bread cubes, milk and poultry seasoning. Form into six patties. Brown on both sides. Drain off fat. Blend flour and paprika into soup. Add water and blend well. Pour over patties and cook 20 minutes longer. Place patty on each half of buttered muffin. Serve immediately with sauce over all.
BARBEQUE SAUCE
Mix ½ cup mild molasses, 1/3 cup vinegar ¼ cup mustard, ¼ cup water, 2 tablespoons Worcestershire sauce, ½ teaspoon tabasco sauce, 1 cup chili sauce and salt and pepper to taste. Put over meat and bake basting every 15 minutes.
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GRASSHOPPER PIE
1¼ cups chocolate wafer crumbs
3 tablespoons margarine, melted
3 pints vanilla ice cream
2½ tablespoons green creme
de menthe
2 tablespoons white creme de cacao
Combine crumbs and butter and press into 9 inch pan, reserving a few crumbs For garnish. Soften ice cream and blend in liqueurs. Spread in crumbs. Freeze at least three hours.
FRESNO PUDDING
1 cup flour
2/3 cup sugar
1½ teaspoons baking powder
¼ teaspoon salt
1 cup seedless raisins
½ cup milk
2 cups water
1 cup brown sugar
2 tablespoons butter or margarine
First sift together in a bowl the flour, sugar, baking powder and salt. Mix with raisins and milk. Spread batter in greased baking dish. Heat water, brown sugar, butter or margarine in pan. When sugar is dissolved, pour over batter in baking dish. Bake at 350° for 30 to 40 minutes.
AFTER ANGEL FOOD COOKIES
1 cup brown sugar
1 cup white sugar
1½ cups shortening
10 egg yolks
3 cups flour
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
Beat egg yolks, add sugar and shortening. Sift dry ingredients into creamed mixture. Nuts, raisins or prunes are optional ingredients. Roll in balls the size of a walnut, Roll in sugar. Place on greased cookie sheet. Press down lightly with fork. Bake 8 to 10 minutes at 350°.
APPLESAUCE DOUGHNUTS
4½ cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon cloves
4 eggs
1 cup sugar
1 cup brown sugar
3 tablespoons cooking oil
1 teaspoon vanilla
2 cups applesauce
1 teaspoon baking soda
½ cup milk
Sift flour, baking powder, cinnamon, nutmeg, salt and cloves together. Beat eggs well adding sugar, brown sugar, oil, and vanilla. Beat in applesauce to which baking soda has been added. Add sifted dry ingredients alternately with milk. Drop into 375° hot fat by the tablespoon. Fry until golden brown. Roll in sugar.
ORANGE SUGAR RINGS
2 8 ounce packages refrigerator
biscuits
¼ cup butter, melted
2 tablespoons orange juices
½ cup sugar
½ cup brown sugar
1 teaspoon grated orange rind
¼ teaspoon nutmeg
Melt butter and add orange juice. In a separate bowl, mix remaining ingredients. Dip each biscuit first into butter then into sugar. Stand each little biscuit upright in well greased 1½ quart ring mold. Should fill mold tightly. Bake at 450° for 15 to 20 minutes. Turn out on plate. Serve while still warm.
NO-WAIT NOODLES
1 cup yolks
1 cup milk
¼ teaspoon baking powder
salt if needed
flour to make a stiff dough
Roll out thin. Bake 5 minutes at 250°. Noodles will be dry and ready to cut.
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HERB BREAD
1 package active dry yeast
¾ cup scalded milk
2 tablespoons sugar
1½ teaspoons salt
2 tablespoons shortening
1 slightly beaten egg
2 teaspoons celery seed
1 teaspoon sage
½ teaspoon ground nutmeg
3 to 3½ cups all purpose
flour
Soften yeast in ¼ cup warm water. Combine hot milk, sugar, salt, and shortening. Cool to lukewarm. Add yeast and mix well. Add egg, celery seed, sage, nutmeg and 2 cups of the flour. Beat until smooth. Add enough of the remaining flour to make moderately soft dough. Knead on lightly floured surface 8 to 10 minutes. Place in lightly greased bowl, turning once to grease surface of dough. Cover and let rise for about 1½ hours. Punch down and cover and let rest for ten minutes. Shape into rounded loaf. Put in greased pie plate. Cover and let rise again. Bake at 400° for 35 minutes or until done.
STRAWBERRY COOKIES
1/3 cup strawberry drink mix (used
dry)
2/3 cup sugar
½ cup shortening
1 egg
1 tablespoon lemon juice
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Mix in order given. Roll and cut or form into balls and press down with fork. Bake 8 to 10 minutes at 350°.
ORANGE CHESS PIE
1 stick butter
1 can frozen orange juice concentrate,
thawed
8 teaspoons white corn meal
2 teaspoons orange extract
1 cup sugar
3 eggs
Soften butter in pan. Mix sugar and meal and add to butter. Mix well. Beat in eggs one at a time. Pour orange juice concentrate into a measuring cup adding enough water to make a full cup of liquid. Combine all ingredients, adding orange extract last. Pour into an unbaked 9 inch pie crust. Bake at 350° for 35 to 40 minutes.
BANANA BARS
½ cup butter
1½ cups sugar
2 eggs
1 cup dairy sour cream
2 mashed ripe bananas
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon soda
Bake in a greased jelly roll pan at 350° until done. Frost with powdered sugar frosting and sprinkle with nuts.
CHURCH PUNCH
Mix one pint lime sherbet with one quart of Canada Dry "Wink." Sherbet will have to be softened before stirring into "Wink." For larger groups, increase the sherbet to one half gallon and use four quarts of Canada Dry "Wink."
