Page 1 Top of Page
MILDRED'S BLUEBERRY CHIFFON PIE
1 can blueberry pie filling
1 box lemon Jello
1 teaspoon lemon juice
2 egg whites, beaten until stiff
Heat pie filling. Stir in lemon Jello (dry) and lemon juice. Stir until Jello dissolves. When it starts to set up, whip with beater. Gently fold in egg whites and turn into baked pie shell.
MILDRED'S PEACH PIE
1 small can orange juice
1 cup sugar
2 cups cold water
4 tablespoons cornstarch
4 peaches, peeled
baked pie shell
Cook orange juice, sugar, water and cornstarch until thick. Slice peaches into baked pie shell. Cover with cooked mixture and chill for one hour.
CEDAR FALLS FROZEN PEACH PIE
2½ to 3 tablespoons quick
cooking tapioca
¾ cup sugar
¼ teaspoon salt
4 cups sliced fresh peaches
2 tablespoons lemon juice
unbaked pie shell
Combine all ingredients in a bowl. Turn the filling into an unbaked pie shell and it is ready to freeze. To bake the frozen pie, bake at 425° for 60 minutes.
For a crumb topping for the above peach pie or any other pie, combine 1/3 cup firmly packed brown sugar, ½ cup flour, ½ teaspoon cinnamon, and 2½ tablespoons softened butter. Mix until crumbs are pea sized.
SOUTH AMANA STRAWBERRY PIE
1 package frozen strawberries, drained
1 cup strawberry juice and enough
water to make full cup
¼ cup sugar
¼ teaspoon salt
2 tablespoons cornstarch
Defrost strawberries and drain off juice. Measure juice, adding enough water to make one cup liquid. Blend sugar, salt and cornstarch and add to liquid. Cook until thickened and clear. Cool slightly and add strawberries. Pour into pie shell. Chill for three hours. Top with whip cream and single strawberries.
BRIGHTON CHERRY PIE
1 cup sugar
¼ cup flour
½ teaspoon cinnamon
3 cups cherries
Mix together and pour into unbaked pie shell. Dot with butter. Bake at 450° for 35 to 45 minutes.
CHERRY BANANA PIE
2 medium bananas
1 baked nine-inch pie shell
1 can (1 pound 6 ounces) cherry
pie filling
1 cup heavy cream
2 tablespoons sugar
1/3 cup chopped nuts
Slice bananas into bottom or pie shell. Top with cherry pie filling. Whip cream, add sugar and spread over pie filling. Sprinkle with nuts. Flaked coconut or shredded coconut may be substituted for nuts. (Mrs. Donald L. Sprague, Eastman, Wisconsin.)
Page 2 Top of Page
DAVENPORT SUNSHINE CAKE
8 eggs, separated, reserving five
egg yolks
½ cup sugar
1 cup sifted cake flour
2 teaspoons cold water
½ teaspoon vanilla
½ teaspoon almond extract
½ teaspoon lemon extract
½ teaspoon cream of tartar
½ teaspoon salt
1 cup sugar
Beat five egg yolks until very thick (about five or six minutes). Gradually beat in ½ cup sugar and then the flour, alternating with cold water, vanilla, almond extract and lemon extract. In another bowl, beat egg whites with cream of tartar and salt until stiff. Gradually beat in 1 cup sugar. Gradually and gently cut and fold first mixture into egg white mixture. Pour into ungreased tube pan or greased oblong pan. Bake at 325° for 1 hour to 1 hour and ten minutes if tube pan is used. In the oblong pan, bake for 35 to 45 minutes.
DUBUQUE SUNSHINE CAKE
Preheat oven at 350° and bake in an ungreased tube cake pan.
10 egg whites
½ cup powdered sugar
1 teaspoon cream of tartar
7 egg yolks
1 cup powdered sugar
1 teaspoon lemon or almond extract
1 cup cake flour
¼ teaspoon salt.
Beat egg whites until they stand in soft peaks. Beat in first ½ cup powdered sugar and cream of tartar. Beat egg yolks until thick. Add the second cup powdered sugar and lemon or almond extract. Beat well and pour over beaten whites and fold together gently until well blended. Sift over egg mixture the cake flour and salt. Cut and fold together and pour into pan. Bake for 50 minutes. Invert to cool and let stand until thoroughly cool.
CAKE MIX COOKIES
Stir ½ cup salad oil and 2 eggs into a box of cake mix. Drop by teaspoons on cookie sheet. Makes a light, soft cookie.
BANANA OATMEAL COOKIES
1 egg
1 cup sugar
¾ cup shortening
1 cup mashed bananas (or applesauce)
1½ cups flour
½ teaspoon soda
1 teaspoon salt
½ teaspoon nutmeg
¾ teaspoon cinnamon
1¾ cup rolled oats
½ cup chopped nuts
1 cup raisins (optional)
Beat egg and add sugar, shortening and bananas. Sift in flour, soda, salt, nutmeg and cinnamon. Mix well. Fold in remaining ingredients. Drop on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes.
BANANA COOKIES
2½ cups sifted flour
2 teaspoons baking powder
¼ teaspoon soda
¾ teaspoon salt
2/3 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas (ripe)
Sift flour, baking powder, soda and salt together. Cream shortening and sugar together. Add sifted ingredients alternately with eggs and vanilla. Add bananas last. Drop by teaspoons on ungreased cookie sheet. Bake at 400° for 12 minutes. Makes 2½ to 3 dozen cookies.
CHOCOLATE WAFFLE COOKIES
1 cup brown sugar
½ cup margarine
4 tablespoons cocoa
1½ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
½ cup nuts
½ cup milk
Cream brown sugar, margarine and cocoa together. Sift flour, baking powder and salt together. Add milk alternately with sifted ingredients. Mix well and add vanilla and nuts. Drop by teaspoons on heated waffle iron, one to a square. Bake 2 or 3 minutes and frost with chocolate frosting while others bake.
Page 3 Top of Page
BEET PICKLES
4 cups sugar
2 cups water
2 cups vinegar
4 quarts cooked beets
salt and pepper
Boil beets with skin and roots on. When cooked peel and slice. Bring sugar, water and vinegar to boil. Drop beets into boiling solution. Let heat through thoroughly, then put into jars, cap and seal.
GRANDMA'S SHRIMP SALAD
Cut up a small onion, couple stalks of celery, one can shrimp and ½ head lettuce. Mix in one half to three fourths cup salad dressing, sugar to taste and salt and pepper.
SHRIMP SALAD
6 large tomatoes
2 cans shrimp, cut up
1 cup cooked rice
1/3 cup finely chopped celery
1 tablespoon snipped parsley
Toss together and mix with dressing made with following ingredients:
¼ cup salad oil
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon paprika
3 or 4 tablespoons red wine vinegar
Garnish with water cress.
ELBERON SWEET LIME PICKLES
Mix 2 cups hydrated lime and 2 gallons water. Pour over 7 pounds good sized cucumbers, unpeeled and sliced into ½ inch thick rounds. Let stand 24 hours. Rinse well and cover with fresh cold water and soak for three more hours. Drain and cover with:
2 quarts vinegar
9 cups sugar
1 teaspoon celery seed
1 teaspoon whole cloves
1 tablespoon mixed spices (in bag)
1 tablespoon salt
Let stand over night. Next morning, boil for 35 minutes, can and seal.
CHINESE PORK CHOPS
6 ¾ inch pork chops, dredged in flour
1 tablespoon bacon drippings
2/3 cup soy sauce
2/3 cup vinegar
½ teaspoon ginger
2/3 cup water
Heat drippings in skillet. Brown chops well on both sides. Pour off excess fat. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer for one hour. Serves six.
MEAT BALLS AND SPECIAL SAUCE
1 pound ground beef
1 cup fine bread crumbs
½ cup grated Romano cheese
2 cloves garlic, chopped
1½ teaspoons parsley flakes
1½ teaspoons salt
5 eggs
Form into 30 meatballs and brown in olive oil, then cook in sauce for two hours. Ingredients for sauce follows:
2 cloves garlic
1 cup onion
olive oil
2 cans tomato paste
5 cups hot water
1 teaspoon salt
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon pepper
Brown garlic and onions in olive oil. Add remaining ingredients and simmer for two hours before adding meatballs.
COLE SLAW DRESSING
Mix 1/3 cup mayonnaise or salad dressing, 1 tablespoon vinegar, 2 teaspoons sugar, and salt and celery seed to taste.
ROWLEY SPRING FRUIT SPECIAL
Combine ¼ cup quick cooking tapioca, 1¼ cups sugar, ½ teaspoon salt, 2½ cups rhubarb and 2½ cups water. Cook to full boil, stirring constantly. Cool and add 1 cup pineapple before serving,
FROM ANYWHERE IN THE STATE OF IOWA, CALL FREE BY USING OUR SPECIAL IOWA NUMBER: 800-332-5401
Page 4 Top of Page
NORTH LIBERTY CHERRY STEAM PUDDING
1 egg
1 cup sweet milk
1 teaspoon baking powder
3 tablespoons sugar
2 cups flour
fresh cherries
Steam one hour or bake at 350° for 25 to 35 minutes.
RHUBARB BANANA JAM
2 cups rhubarb (1½ pounds,
thinly sliced)
½ cup water
½ cup crushed bananas
5½ cups sugar
½ bottle liquid fruit pectin
Combine rhubarb and water. Cover and boil about 1 minute until rhubarb is tender. This should make about 2½ cups. Combine rhubarb and crushed bananas for 3 cups fruit in a large saucepan. Add sugar and mix well. Bring to a full rolling boil over high heat. Boil hard for one minute, stirring constantly. Remove from heat and stir in pectin immediately. Skim off foam. Ladle into hot sterilized jars or glasses. Makes six 6 ounce glasses.
SANDY'S ICE CREAM DESSERT
1 package or box vanilla wafers,
crushed
½ gallon ice cream
3 squares unsweetened chocolate
1 stick margarine
1 pound powdered sugar
4 eggs, separated
1 teaspoon vanilla
Put part of crumbs in bottom of 9 x 13 inch loaf pan. in a saucepan, melt margarine and chocolate together. When margarine and chocolate reach a simmer, remove from heat. Beat egg yolks and blend with chocolate mixture. Beat egg whites until stiff and fold in. Add vanilla. Pour half of chocolate mixture over crumbs. Set in freezer to set. Cut up ice cream and mash into pan. Use rest of chocolate mixture on top and sprinkle with remaining vanilla wafer crumbs. Top with English walnuts and freeze.
SEVEN LAYER JELLO MOLD
7 small package of Jello
Black cherry
Cherry
Lime
Lemon
Orange
Orange Pineapple
Strawberry
1 large can Pet or Carnation milk
First layer: Dissolve black cherry Jello in ¾ cup hot water. Add ¾ cup cold water. Pour into 9 by 13 inch pan and let set until firm.
While one layer is setting, the next layer may be started, letting it remain at room temperature until ready to pour over the chilled set layer.
Second layer: Dissolve cherry Jello in ½ cup hot water, then add ½ cup evaporated milk to ½ cup cold water. Add this to the dissolved Jello. Pour over the firmly set first layer. Chill until second layer is set.
To make the other layers, repeat
the same process, using the other flavors.
Lime with water
Lemon with water and evaporated
milk
Orange with water
Orange Pineapple with water and
evaporated milk
Strawberry with water
Makes 16 squares. (Mrs. E.E. Hibbing, Waukegan, Illinois)
ANGEL FOOD STRAWBERRY CAKE
1 package strawberry Jello
dash of salt
1¼ cups boiling water
1 10 ounce package frozen strawberries
1 cup whipping cream
1 angel food cake (loaf)
Dissolve salt and Jello in boiling water. Add frozen berries and stir. Chill until partially set. Whip until fluffy and fold in whip cream. Rub brown crumbs off cake. Tear into one and a half to two inch pieces. Loosely arrange half of cake and pour half of Jello over. Repeat. Chill till set. Serve with whipped cream and berries.
PAGES