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MRS. DONOHUE'S CHEESE BREAD
1 package dry yeast
¼ cup lukewarm water
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
¾ cup scalded milk, cooled
to lukewarm
2¼ sifted flour
½ pound or 2½ cups
cheddar cheese, grated
1 egg
5 tablespoons milk
¾ teaspoon grated onion
¼ teaspoon salt
½ teaspoon poppy seed
Dissolve yeast in water. Combine shortening, sugar, salt and milk. Blend in dissolved yeast. Add flour and mix well. Knead three minutes on lightly floured board. Place in greased bowl and cover. Let rise until double (1½ hours). Press into greased 10 by 15 inch pan. Jelly roll pans are perfect. Top with grated cheese. Any cheese of your choice may be substituted. Let dough rise again until double (about 45 min ). Combine egg, milk and grated onion (use more onion if desired) and the ¼ teaspoon salt. Spread over cheese after dough rises. Sprinkle with poppy seed. Bake at 425° for 15 to 20 minutes. (Mrs. Howard Donohue, Cedar Rapids, Iowa)
ITALIAN MEAT LOAF:
Mix 1½ pounds ground beef, 1 egg ½ cup chopped onion, ¾ cup cracker crumbs, ½ cup from 2 eight ounce cans tomato sauce (reserving the rest for topping) 1 teaspoon salt, ½ teaspoon oregano, and 1/8 teaspoon pepper. Mix well and roll or pat out into rectangle. Put 2 cups shredded mozzarella cheese down the middle of meat and fold sides together to make a filling of the cheese, sealing sides well. Bake for 1½ hours at 350°. Remove from oven, pour off fat and top with reserved tomato sauce. Return to oven for browning.
MARTHA BOHLSEN'S DUMP CAKE
1 can #303 size crushed pineapple,
not drained
1 can cherry pie filling
1 small package yellow cake mix
or half of large package
¼ cup butter
Into a lightly buttered 9 by 13 inch pan pour the pineapple, cherry pie filling, and cake mix in that order making an even layer with each. Top with butter (more, if you wish) and bake at 350° for 45 minutes. Serve with whipped cream, ice cream, or plain.
CHERRY SQUARES
Mix 1 large package of yellow cake mix and ½ cup melted butter. Pat half of the mixture in the bottom of a 9 by 13 inch Pan. Pour and spread a can of cherry pie mix over bottom mixture and top with remaining cake mix and butter. Bake at 350° for 45 minutes.
SOUR CREAM CHOCOLATE CAKE
2 1 ounce squares unsweetened chocolate
¼ cup hot water
3 beaten egg yolks
1 cup thick sour cream
1½ cups sugar
1 teaspoon vanilla
1¾ cups sifted cake flour
1 teaspoon soda
½ teaspoon salt
3 stiffly beaten egg whites
Melt chocolate and water over low heat and let cool. Beat egg yolks with cream, gradually adding sugar. Beat vigorously until thick. Add chocolate mixture and vanilla. Mix well. Sift flour, soda and salt three times. Add to cream mixture and beat until smooth. Fold in egg whites. Bake in paper lined 13 by 9 inch pan at 350° for 45 minutes to 50 minutes.
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BITS O' GOLD ROLLS
1 cup chopped dried apricots
¼ cup boiling water
2 packages dry yeast
1 cup milk
½ cup sugar
¼ cup shortening or oil
2 teaspoons salt
About 5 cups sifted flour
2 eggs
Pour boiling water over apricots and let stand to soften. Also let yeast soften in an additional ¼ cup water, not hot, but warmer than lukewarm. Bring milk to scalding point and pour it over sugar, salt and shortening in a large bowl. Stir and let cool to lukewarm, then stir in about 1½ cups flour and beat well. Blend in softened yeast apricots and eggs. Stir in enough additional flour to make a soft dough. Turn onto floured board and knead till smooth and satiny. Dough may feel slightly sticky. Shape dough into smooth ball and place in greased bowl turning to greased surface. Cover and let rise in warm place (80 to 85 degrees) till doubled in bulk (about 1½ hours). Punch down. Divide dough in half and let rest 10 minutes. Roll each half to a 12 by 16 inch rectangle. Brush with melted butter, sprinkle lightly with sugar, fold in half to make 8 by 12 inch rectangle. Cut into 1 by 8 inch strips winding each strip around index finger to form upright spiral. Slip off finger onto ungreased baking sheet sealing strip ends at top and underside. Brush with melted butter and let rise in warm place until light, about 45 minutes. Rolls may topple slightly, but this doesn't matter. Bake 20 to 30 minutes at 350° or till golden brown. When partially cooled, drizzle favorite orange flavored powdered sugar icing over top. Makes two dozen. These can be made in any shape, cloverleaf, fantans, etc., besides method given. (Mrs. Margaret McLaughlin, Cedar Rapids, Iowa)
BROWNED PAPRIKA POTATOES
6 medium potatoes, peeled and wiped
dry
Melted fat
½ cup crushed corn flakes
1 teaspoon paprika
1 teaspoon salt
Mix corn flakes, paprika, and salt. Brush potatoes with melted fat. Roll in corn flake mixture. Place in greased baking dish and cover with aluminum foil. Bake at 425° for 45 minutes.
BUTTER ESCALLOPED POTATOES
1 quart thin sliced peeled potatoes
1/3 cup butter
Salt and pepper
In a 10 by 6 by 1½ inch baking dish, put a layer of 1/3 of the potatoes in first. Next add a layer of 1/3 of the butter. Salt and pepper. Repeat potatoes and butter in layers, seasoning each layer of butter and potatoes until ingredients are all used. Cover with foil and bake at 425° for 40 minutes. During the last 10 minutes of baking, remove foil.
SUNSHINE CARROTS
5 medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon ground ginger
¼ cup orange juice
2 tablespoons butter or margarine
Slice carrots on bias in one inch chunks. Cook, covered, in boiling salted water for 20 minutes and drain. Combine sugar, cornstarch, salt and ginger in a small sauce pan. Add the orange juice and cook, stirring constantly, until mix thickens. Boil about 1 minute and stir in butter. Pour over hot carrots, tossing to coat evenly. Serves four.
SAUSAGE FILLED SQUASH
3 medium acorn squash
¾ cup chopped apples
2 tablespoons chopped onion
1/3 cup dry bread cubes
1½ pounds pork sausage
Cut squash in half, removing seeds. Place cut side down in shallow baking pan. Add ¼ inch water. Bake at 400° for 20 minutes. Meanwhile, combine remaining ingredients and shape into balls, one for each half. Brown meat balls in skillet. Put balls in squash and bake uncovered at 325° for 35 to 40 minutes.
MONTICELLO BROWNIE FROSTING:
Bring 1½ cups sugar, 6 tablespoons milk, and 6 tablespoons margarine to boil for 30 seconds. Add 1½ to 2 cups chocolate chips and stir well. May be used on hot or cold brownies but frosting must be hot.
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COUNTRY GIRL GINGERBREAD
8 cups sifted flour
2¼ cups sugar
2½ teaspoons baking soda
2 tablespoons baking powder
3 tablespoons ginger
3 tablespoons cinnamon
1 teaspoon cloves
1 tablespoon salt
2¼ cups shortening
Sift dry ingredients well and add shortening. Mix as pie crust. Store in refrigerator. Will keep for three months. Makes 6 pans gingerbread.
To make one recipe of gingerbread, mix 1 beaten egg, ½ cup dark molasses and ½ cup boiling water together. Add half to 2 cups of basic recipe given above. Beat until smooth and then add rest of mixture. Bake in an 8 inch pan at 350° for 35 minutes.
CHINESE CHICKEN SALAD
1½ cups cooked turkey or
chicken, diced
1 cup chopped celery
2 tablespoons minced onion
2 hard boiled eggs, sliced
¼ cup diced sweet pickle
1/3 cup coarsely chopped nuts
½ cup crisp Chinese noodles
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire Sauce
1½ teaspoons salt
Pepper to taste
Assemble all salad ingredients, including noodles in a large bowl and chill. Toss the mayonnaise, lemon juice, Worcestershire sauce and salt with the salad ingredients just before serving on crisp salad greens. (Mrs. Mary Dean, Burlington, Iowa)
GERMAN EGG DUMPLINGS
4 cups flour
3 eggs
1 tablespoon salt
1 cup water
Combine ingredients and beat until free of lumps. Place ingredients on a small cutting board and from the cutting board cut off in small pieces right into the rapidly boiling salted water and cook about three minutes until done.
DUBUQUE RAVIOLI
4 cups sifted flour
1 teaspoon salt
3 egg yolks
4 tablespoons cold water
Sift flour and salt into bowl. Make a well in the center. Into well, put eggs and water. Blend with fingers until ball of dough is formed. Turn onto floured board and knead until smooth and elastic. Cover with bowl and let stand for 20 minutes. Divide dough into two parts. Roll and stretch to 1/8 inch thick. Cut in long strips two inches wide. Place 1 heaping teaspoon of filling at two inch intervals. Cover with another strip of dough. Using index finger, press down around filling. Cut into two inch squares. Seal edges very carefully. Let stand two hours before cooking. To make filling:
2 tablespoons butter
1½ cup cooked beef or veal,
ground
¼ cup rated Parmesan Cheese
¼ cup dry bread crumbs
1/8 teaspoon nutmeg
Melt butter in skillet and sauté meat 5 minutes. Let cool and mix in remaining ingredients. Season to taste.
To cook ravioli, drop into deep boiling salt water. Cook seven minutes or until they rise to top. Remove from water with slotted spoon.
LO-CALORIE SOUR CREAM
In blender, combine ¼ to ½ cup buttermilk with 1 cup Farmers Cheese or uncreamed cottage cheese, ¼ teaspoon lemon juice and a pinch of salt. Blend until completely smooth. Refrigerate. Use as sour cream. 240 calories per cup.
TASTY NO-CALORIE DRESSING
1 tablespoon grated onion
½ tablespoon dry mustard
1 tablespoon WOR Sauce
¼ cup lemon juice
1 cup tomato juice
¼ teaspoon celery salt
Combine these in a jar with secure top. Fasten and shake well. Chill and allow flavors to blend for at least a few hours. Shake well before using. (Mrs. Dean)
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SWORDFISH DIABLO
2 swordfish steaks, 8 ounces each
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup prepared mustard
Wash fish steaks and pat dry. Sprinkle generously with salt, pepper garlic powder and onion powder. Broil until flaky but not dry on hottest flame closest to fire, 6 to 16 minutes, depending on thickness, or steak. Just before removing from fire, spread thin layer of mustard over entire surface of fish. Broil and serve at once. (From Jean Nidetch's book, Weight Watchers Cook Book")
WEINERS IN JACKETS
2 tablespoons liquid shortening
2 tablespoons sugar
1 egg
1 cup flour
¾ cup corn meal
1 teaspoon salt
1½ teaspoons baking powder
¾ cup milk
Mix well in bowl. Dry wieners with paper towel. Stick wooden skewer in end and dip in batter. Deep fat fry until brown.
CHOCOLATE CHERRY FRUITCAKE
2 cups sugar
6 eggs, well beaten
3 cups all-purpose flour
3 tablespoons baking powder
½ teaspoon salt
1 12 ounce package semi sweet chocolate
pieces
2 cups chopped walnuts
1 cup golden raisins
2 cups coarse ground dates
2 cups candied cherries, halved
Combine sugar and eggs. Beat lightly until creamy. Sift flour, baking powder, and salt. Add chocolate pieces, nuts, raisins, dates, cherries to flour mixture. Add flour mixture to sugar and eggs. Spoon into greased 10 inch tube pan. Bake at 325° for 1½ hours or till done when tested. Cool for 10 minutes and remove from pan to cool.
KALONA FRIED BACON:
Dip your bacon slices in milk then into flour on both sides of slice. Put into a dry skillet and fry rather slowly, especially at first.
CHERRY PUDDING
Mix 1 cup sugar, 2 teaspoons baking powder, 1 cup milk, ¼ cup margarine melted), and 2 cups flour. Pour into a greased long cake pan (8 by 12 inches).
Mix 2 cups cherries and juice, 1 cup hot water, 1 cup sugar 1 teaspoon almond extract (optional), stirring until sugar is dissolved. Pour on top of ingredients in pan. Bake at 350° for one hour or until dough on top is done. The pudding will come to the top during baking. (Mrs. Donald Schertz, Metamora, Illinois)
CHERRY ANGEL DESSERT
Pull a small angel food cake into small pieces and place in cake pan. Top with a number 2 can of cherry pie filling, to which you have added a tablespoon melted butter, a few drops of almond flavoring and a few drops of red food coloring. Mix the following and spread on top of cherry filling:
1 package instant vanilla pudding
mix
1½ cups milk
1 carton dairy sour cream
Refrigerate until serving time. (Mrs. Russell White, Luana, Iowa)
RUM COOKIES
1 pound brown sugar
¼ pint brown corn syrup
1 fresh coconut, grated
2 cups flour
½ teaspoon soda
1 tablespoon rum or rum flavoring
Mix in order given, drop on greasy tin by teaspoon. Bake at 350° until golden brown. When slightly cool, loosen from tin. Makes 100.
RUM LOGS:
Mix 1 cup margarine, 2 teaspoons rum flavoring, 1 egg, 1 teaspoon nutmeg, 2 teaspoons vanilla, ¾ cup sugar and 3 cups flour. Form into ½ inch rolls and cut into three inch lengths. Bake at 350° for 12 to 15 minutes until light brown. Cool and spread with frosting made of 3 tablespoons butter, ½ teaspoon vanilla, 1 teaspoon rum flavoring, 2 to 3 tablespoons milk and 2½ cup powdered sugar.
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