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FUDGE BARS
½ cup shortening
1 cup brown sugar, packed
½ teaspoon vanilla
¼ teaspoon butter flavoring,
optional
1 egg, well beaten
¾ cup sifted flour
½ teaspoon salt
½ teaspoon soda
2 cups quick oatmeal
Cream shortening, sugar, vanilla and butter flavoring, if used, well. Add egg and beat fluffy. Sift the dry ingredients, add to creamed mixture and mix well. Add oatmeal and blend well. Save back one cup of this mixture for later use. Press the rest into a greased 9 by 13 inch pan.
1 6 ounce package chocolate chips
1 tablespoon butter
1 can sweetened condensed milk
¼ teaspoon salt
1 teaspoon vanilla
½ cup chopped pecans or
walnuts
In a heavy saucepan, over low heat, blend until melted the chocolate chips, butter, milk and salt. Remove from heat and mix in the vanilla and nuts. Pour this mixture over the cookie base. Drop the reserved oatmeal mixture in tiny dabs on the chocolate filling. Bake at 350° about 25 minutes. (Mrs. L. J. Lund, Vinton, Iowa)
FRUIT COMPOTE
Cut three slices watermelon into watermelon balls. Refrigerate the following fruits separately, combining them just before serving. Watermelon balls, 2 bananas (sliced and added last), 1 can mandarin oranges, drained, 1 cup small green grapes, strawberries, cut up, and red cherries, halved. For the dressing, combine 3 tablespoons honey, ¼ teaspoon nutmeg, 1 tablespoon concentrated orange juice or 2 tablespoons orange juice.
EGGLESS OATMEAL BARS
1 cup shortening (or 2 sticks margarine)
1½ cups brown sugar, packed
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups milk
2 cups quick or rolled oatmeal
1 ½ cups whole raisins
Cream shortening and brown sugar. Sift flour, baking powder and salt together and add alternately with milk to the creamed mixture. Add oats and raisins. Mix well. Spread in greased 12 by 18 inch pan. Bake at 350° for 30 minutes. After 15 minutes, turn the pan around in the oven so both ends bake evenly. While warm, frost with a mixture of 5 tablespoons browned butter, 1½ cups powdered sugar, ½ teaspoon vanilla and enough milk to thin out for spreading. (Mrs. Elmer Sander, Postville, Iowa)
LACY ALMOND CRISPS
Melt ¼ cup butter or margarine and set aside to cool. Grate 1/3 cup blanched almonds and put into a bowl. Mix ¼ cup sugar, 2 teaspoons flour and 1 tablespoon milk into almonds. Blend in melted and cooled butter or margarine. Drop on lightly greased and floured cookie sheet by teaspoons about 4 inches apart. Bake at 350° 8 to 10 minutes until golden brown. Cool slightly and remove carefully with spatula. Before cookie is cooled, roll around rolling pin or something else round to give a curved shape. 36 calories per cookie.
CAMPERS' DELIGHT
Mix 1 can apricot pie filling, 1 tall skinny can pineapple tidbits, 1 cup miniature marshmallows and 1 cup coconut. Refrigerate before serving.
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STUFFED GREEN PEPPERS
½ cup rice, rinsed with cold
water
1 pound pure ground beef
½ teaspoon cinnamon
½ teaspoon nutmeg
salt and pepper
small can tomatoes
1 can tomato sauce
Combine all ingredients except tomato sauce to stuff twelve or more peppers. Slice top of green pepper, clean out and chill before stuffing. Line stuffed peppers up in casserole. Pour tomato sauce into bottom of casserole. Cover and bake 35 to 50 minutes at 350°.
STUFFED ZUCCHINI SQUASH
Hollow out medium size zucchini squash. Stuff with a mixture of ½ cup raw rice, 1½ cups ground beef, ½ cup water, ¼ teaspoon cinnamon and salt and pepper. Stuff loosely. Put stuffed squash on a rack in a pan. Pour ½ inch of tomato juice in bottom of pan. Cook about 1 hour till rice fluffs in a tightly covered pot on top of stove. Baste from time to time.
PICKLED PEPPERS
Cut peppers to desired shape. Sprinkle with a handful of salt. Pour boiling water over them and let set 45 minutes with a weight on top of them to keep them entirely under water. Drain and pack in sterilized jars. Cover with syrup made of equal parts of sugar and vinegar that has been boiled 5 minutes. Seal.
AUNT ESTHER'S BEET RELISH
1 quart fresh beets, boiled and
finely shredded
1 quart raw cabbage, finely shredded
2 cups sugar
1 tablespoon salt
1 teaspoon black pepper
½ cup (or less) horseradish
Mix and cover with cold vinegar. Will keep in a cook place for weeks. Cover.
GRANDMOTHER'S BEET PICKLES
Simmer 4 cups sugar, 4 cups vinegar, 4 cups water, 3 sticks cinnamon and 1 dozen whole cloves until well blended. Pour over hot cooked beets and seal in sterilized jars.
LAZY HOUSEWIFE PICKLES
4 cups sugar
½ cup salt
1 quart vinegar
1 pint water
20 slices onion
2½ teaspoons celery seed
2½ teaspoons dill seed
Fresh cucumbers to fill five quart
jars
5 pieces alum, half the size of
a large pea
Sterilize five quart jars. Place 4 slices onion in bottom of each jar. Clean and slice cucumbers lengthwise and pack into jars. Heat vinegar, water, sugar and salt and bring to boil. Fill jars with boiling mixture. To each jar add ½ teaspoon celery seed, ½ teaspoon dill seed and a piece of alum Seal jars. The pickles will be ready in three weeks.
MUSTARD PICKLES
6 medium cucumbers, cut into chunks
2 cups chopped onion
3 sweet red peppers, chopped
1 medium head cauliflower, cut
up
1 quart small pickling onions
1 cup salt
1 quart vinegar
¾ cup flour
¼ cup dry mustard
1½ teaspoons turmeric
1 tablespoon celery salt
Layer vegetables and salt in bowl and cover with cold water. Let stand overnight. Drain and rinse with cold water. To make sauce, combine sugar and vinegar. Heat to boiling. Mix remaining ingredients. Add some of vinegar mixture that has cooled. Mix well and add to boiling mixture. Stir well. Add drained vegetables. Cook 15 to 30 minutes. Pack in hot sterilized jars. Seal at once. Process in boiling water bath 5 minutes. Makes 6½ pints.
BREAD AND BUTTER PICKLES
Slice 1 quart cucumbers ¼ inch thick. Slice one medium onion. Put both in medium brine (½ cup salt with water just enough to cover.) Let stand an hour, then drain. Bring 1½ cups sugar, 1 cup vinegar, 1 teaspoon celery seed, 1 teaspoon white mustard seed and 1 teaspoon turmeric powder to a boil. Add pickles and onions and cook 5 minutes. Seal in sterilized jars.
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APPLE TOMATO CHILI SAUCE
15 large tomatoes
12 large cooking apples
4 green peppers
4 onions
2½ cups sugar
2 cups vinegar
1 tablespoon salt
1 teaspoon allspice, ground
1 teaspoon cinnamon
Put through food chopper or chop fine. Cook until thick. Put in jars and seal.
PICNIC CASSEROLE
2 boxes chopped broccoli
1 box cauliflower
1 can cream of celery soup
1 can cream of chicken soup
8 ounce jar Cheese Whiz
Cook vegetables and drain. Combine all ingredients and heat till cheese melts. Bake about 30 minutes at 350°, adding a can onion rings on top of casserole the last five minutes.
BARBEQUED PORK CHOPS
Mix 1 cup soy sauce, 1 cup salad oil, ¾ cup lemon juice and 1 clove garlic cut in half to brush pork chops while on the grill.
FIVE CAN CASSEROLE
1 can each boned chicken
chicken noodle soup
mushroom soup
evaporated milk (small)
chow mein noodles (regular)
sliced almonds, optional
1 box frozen peas, cooked, optional
Combine in a casserole and bake uncovered at 350° for 45 minutes.
PICKLED CHICKEN
Put 12 wings, large ones, in a skillet with a pinch of salt and water to cover. Cook till tender. Pour off broth and cool. Combine equal parts of chicken broth and vinegar and ½ box pickling spices. Put wings or legs into container. Cover with brine. Wait at least 48 hours before serving. Refrigerate covered.
PICKLED CARP
2 cups vinegar
1 cup water
2 tablespoons sugar
1 teaspoon salt
mixed pickling spices
onions
Cut up fish and salt. Let set overnight with no water added. Next morning wash and drain. Put in boiling water. Let come to a good boil for about 10 minutes. Lay out to cool. Boil above ingredients for syrup. Let cool. Add fish and seal. Let set 4 days before eating, keeping refrigerated.
CHERRY OLIVES
Wash bing cherries, leaving stems on. Mix 1 pint vinegar, 1 pint soft rain water, 4 tablespoons salt and 2 tablespoons sugar. Pack cherries into jars medium solid. Pour pickling syrup over cherries and seal. Use syrup cold.
FROZEN FRUIT DESSERT
1 large can fruit salad
1 large can crushed pineapple
1 large can frozen lemonade
2 6 ounce cans orange drink
1 12 ounce bottle Seven Up
2 boxes frozen strawberries
4 bananas, cut in small pieces
Let frozen ingredients set out about 15 minutes. Combine all ingredients, adding bananas last, after Seven Up. Any fresh fruits or melons can also be added. Will make 23 7 ounce cups full or 28 5 ounce desserts using paper dessert shells or dishes. Take out 10 or 15 minutes before serving to thaw.
COLE SLAW DRESSING
Heat 1 cup vinegar, ½ cup salad oil, 2 teaspoons salt, 1 tablespoons water and 1½ cups sugar. Heat just to dissolve sugar. Do not boil. Cool.
HAMBURGER SAUSAGE
Stir ¼ cup milk into ½ cup soft bread crumbs. Lightly mix in 1 pound ground beef, 1 teaspoon salt, 1/8 teaspoon pepper, ½ teaspoon prepared mustard and ¼ teaspoon ground sage. Broil or pan fry.
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HONEY OATMEAL CHEW
½ cup margarine
½ cup honey
½ cup white sugar
1 egg
1 teaspoon vanilla
¾ cup all purpose flour
½ teaspoon soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup quick cooking rolled oats
1 can flaked coconut (3½
ounce)
½ cup chopped almonds or
black walnuts
powdered sugar
Cream margarine, honey and sugar until light and fluffy. Add egg and vanilla and beat well. Sift flour, soda, baking powder and salt. Add to creamed mixture. Stir in rest of ingredients except powdered sugar. Spread in greased 13 by 9 by 2 inch baking pan. Bake at 350° for 25 to 30 minutes. When cool sprinkle with powdered sugar. Cut into squares
CORN ON THE GRILL
Husk corn and brush with melted butter and salt. Wrap each ear in a dampened paper towel. Wrap in the center of a piece of heavy duty aluminum foil. Wrap very tightly. Put on grill over medium coals for 20 to 30 minutes, turning every 5 minutes.
ANN LANDERS' MEAT LOAF
2 pounds ground round steak
2 eggs
1½ cups bread crumbs
¾ cup catsup
1 teaspoon M S G (Monosodium Glutamate)
½ cup warm water
1 package onion soup mix
Mix thoroughly. Put into loaf pan. Cover with 3 strips of bacon. Pour over all one 8 ounce can tomato sauce. Bake 1 hour at 350°. Serves 6.
MEXICAN CORNBREAD
1 cup cornmeal
¼ cup flour
1 teaspoon salt
1 teaspoon soda
2 eggs
¾ cup buttermilk
1/3 cup Wesson oil
1 small can cream style corn
1 cup grated sharp cheddar cheese
1 chopped onion
1 chopped bell pepper, optional
2 small jalapeno peppers, chopped
Pimiento peppers for color
Dump into a pan, mix well and bake at 350° for 45 minutes.
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