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MANDARIN ORANGE BREAD
1 cup sugar
½ cup shortening
2 eggs
½ cup undiluted frozen orange
juice concentrate
½ cup buttermilk
1 teaspoon soda
2 cups flour
½ teaspoon salt
1 cup or 1 small can mandarin oranges,
cut up and drained
½ cup nuts, optional
Cream sugar and shortening. Add eggs and orange juice. Add buttermilk, soda and salt with flour. Blend well, add oranges. Bake in a greased and floured 7 by 5 inch loaf pan at 325° for 1 hour. While still hot, dump on rack and cover with ½ cup frozen undiluted orange juice mixed with ¾ cup powdered sugar. Makes a glaze.
CRANBERRY SAUCE
1 pound cranberries, picked over,
washed and drained
1 cup liquid, half water, half
fresh orange juice
¼ cup water
1 tablespoon Sure-Jell
3½ cups granulated white
cane sugar
Add the 1 cup liquid to cranberries and cook over medium heat just until skins pop. Mash berries with potato masher. Dissolve Sure-Jell in ¼ cup water and add with granulated sugar. Stir, bring to boiling point. Pour into mold and allow to set. (Mrs. Frank Hulen, Quincy, Illinois)
ARTIFICIAL WHIPPED CREAM: Chill beaters and bowls in refrigerator before using. Blend 2/3 cup Coffee Mate, ¼ cup cold milk, ½ teaspoon or more vanilla and 1½ tablespoons sifted powdered sugar. Beat about 10 minutes.
SOUR CREAM POUND CAKE
2 sticks oleo
2 cups sugar
6 eggs
1 teaspoon vanilla or almond flavor
3 cups flour
¼ teaspoon soda
1 cup sour cream
Cream oleo and sugar. Add eggs, one at a time, beating well after each addition. Stir in flavoring. Add dry ingredients alternately with sour cream. Pour into greased and floured pan. Bake at 325° for 30 minutes. Reduce heat to 300° and continue baking for 45 minutes or until done.
LIGHT-AS-A-FEATHER GINGERBREAD
½ cup boiling water
½ cup shortening
1 egg, well beaten
1½ cups flour
½ teaspoon salt
½ teaspoon soda
½ teaspoon baking powder
¾ teaspoon ginger
¾ teaspoon cinnamon
½ cup molasses
½ cup brown sugar
Pour water over shortening to begin, then combine remaining ingredients using usual procedure. Bake at 350° for 35 minutes.
WINE JELLY
2 cups rose wine
3¼ cups sugar
½ bottle Certo
Stir over boiling water in double boiler until sugar is melted. Pour in Certo. Stir well and pour immediately into jelly glasses. Other wines may be substituted for other flavors.
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ANADAMA BREAD
¾ cup yellow cornmeal
2 cups water
2 teaspoons salt
½ cup light molasses
3 tablespoons butter or margarine
1 package active dry yeast
¼ cup warm water (105-115
degrees)
½ cup wheat germ
4½ to 5 cups flour
Combine cornmeal, water and salt in saucepan. Bring to boil, stirring constantly. Remove from heat. Add molasses and butter. Cool to lukewarm. Sprinkle yeast onto ¼ cup warm water. Let stand five minutes, stir to blend. Add wheat germ and ½ cup of flour to cornmeal mixture. Stir in yeast and enough flour to make a soft dough. Turn onto lightly floured board or canvas. Knead until smooth and satiny (about five minutes). Round into ball. Place in greased bowl. Turn to bring greased sides up. Cover and let rise to nearly double in bulk. Punch down. Divide into 9 or 10 even portions. Shape each to form a small loaf. Put into 9 or 10 small well greased pans. Cover and let rise to nearly double. Bake at 375° for 20 to 25 minutes. May be baked in large loaves also. Bake large loaves at 375° 50 to 55 minutes.
VINTON CHOCOLATE PIE
3 tablespoons chocolate (cocoa)
½ cup sugar (full measure)
1 cup water
2 egg yolks
butter, size of walnut
pinch of salt
Beat eggs and sugar and a little of the water. Add 2 tablespoons cornstarch and rest of water. Add rest of ingredients. Cook in top of double boiler. Put in baked crust and top with meringue.
MOTHER'S CHERRY PIE
Line pie tin with unbaked pastry. Mix 1½ cups sugar, 3 tablespoons flour and 2 or 3 drops almond flavoring. Put half of mixture in bottom of shell. Add 2 cups pitted fresh cherries. Cover with remaining sugar mixture. Dot with a tablespoon butter or Crisco. Cover pie with lattice, or if pastry is used, be sure to make plenty of steam holes. Sprinkle top of crust with sugar. Bake at 375° for 1 hour.
ALMOND SILK PIE
½ cup butter or margarine,
softened
¾ cup sugar
1 ounce square unsweetened chocolate,
melted
1 teaspoon vanilla
2 eggs
¾ cup roasted, diced almonds
Beat butter or margarine and sugar until well blended. Turn mixer on to high speed, add melted chocolate, vanilla and one egg. Beat five minutes and add other egg. Beat five minutes more and stir in roasted, diced almonds. Pour into a baked and cooled 8-inch pie crust. Chill before serving.
BOOZE PIE (GRASSHOPPER PIE)
18 Oreo cookies
½ cup milk
½ pint whipped cream
1 ounce creme de menthe
½ cup melted butter
20 large marshmallows
1 ounce creme de cacao
Crush cookies and combine with butter. Pat in pie pan and chill. Melt marshmallows in milk and cool. Whip cream and combine with liquors. Combine whipped mixture with marshmallow mixture. Place in crumb crust and refrigerate.
HERSHEY ALMOND PIE
1 large (39 cents) Hershey Almond
Bar
18 large marshmallows
½ cup milk
½ pint whipping cream, whipped
Graham cracker crust
Melt chocolate bar, marshmallows and milk together in too of double boiler. Let cool and add whipped cream. Place in graham cracker crust. Refrigerate at least 2 hours before serving. Top with whipped cream.
TEXAS CHERRY PIE
Mix one 8-ounce package cream cheese and 2 cups powdered sugar. Add one envelope mixed Dream Whip. 1 teaspoon vanilla and ½ teaspoon almond extract. Divide between two baked 8-inch pie shells. Spoon 2 large cans cherry pie filling over cream cheese mixture.
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SPLIT PEA SOUP
2 cups dried split peas
2 quarts cold water
1 onion, sliced
2 stalks celery, sliced
1 carrot, sliced
4 slices salt pork or bacon, diced
or ham bone
¼ bay leaf
3 cups milk
2 tablespoons butter or margarine
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
Soak peas overnight. Put peas, water, onion, celery, carrots, meat and bay leaf in pot and simmer for a couple of hours. Put through Foley food mill or coarse strainer. Return to pot with remaining ingredients and bring back almost to boil and serve.
GRANDMA ALE'S RABBIT
Cut up rabbit and soak overnight in salt water. Rinse well. Roll in flour. In a large iron skillet or dutch oven, melt ½ cup lard. Brown rabbit on all sides. Place on platter. Mix ¼ to ½ cup flour in remaining melted lard in pan. Brown until almost black. Add water to make thick gravy to cover rabbit. Add one medium onion sliced thin. Add rabbit and simmer 1½ hours or until rabbit is tender.
PISSALLI ALL ITALIANO
1 small onion, sliced
4 sprigs parsley chopped, or equal
amount of dried parsley
1 stick margarine or butter
1 pound cooked ham, sliced one
inch thick
1 to 5 cups hot water
2 pounds fresh shelled peas or
2 packages frozen peas (not canned)
Cook onion and parsley in butter or margarine until onion is soft and yellow. Brown ham slightly. Add water and peas. Season to taste. Cover and cook gently about 25 minutes. Thicken with a flour and water mixture. Serve in a noodle ring or over rice or boiled potatoes. Serves 6.
HAMBURGER MESS: Brown 1½ pounds hamburger and chopped onions. Add 1 can cream of mushroom soup, 1 can water, AuJus Gravy Mix and salt, pepper and marjoram to taste. Cook until mushy and serve over riced potatoes or noodles.
LIMA BEAN BOWL
2 packages frozen lima beans, cooked
and drained
½ cup onion rings
½ cup sliced mushrooms
2 tablespoons chopped pimientos
½ teaspoon oregano
8 ounce bottle Miracle French Dressing
Combine all ingredients and let stand refrigerated overnight or a couple of days. Serve cold.
SWEDISH LIVER LOAF
Mix 1 pound beef or pork liver after it has been chopped in food chopper with ½ cup chopped onions, 2 tablespoons fat or shortening, ½ pound ground sausage, 2 eggs, 2 cups thin cream, 1 teaspoon pepper, 3 teaspoons salt, 1 teaspoon sugar, ¼ teaspoon each of cinnamon, nutmeg, cloves and allspice, and 2 cups flour. Bake in a well greased covered loaf pan set in another pan of water. Bake 350° for 2 hours. Remove cover after one hour. Roll in chopped nuts after baking. Roll in wax paper and chill.
ASPARAGUS CASSEROLE
Use fresh, canned or frozen asparagus. In a casserole make a layer of asparagus. Make the next layer sliced hard cooked eggs. Add another layer of asparagus. Make a white sauce and pour over the top. Cover with buttered crumbs. Heat through before serving.
DEVILED EGG CASSEROLE
12 hard-cooked eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
3 tablespoons salad dressing, vinegar
or cream
1 rounded tablespoon flour
1 tablespoon butter or margarine
1½ cups milk
1 can mushroom soup
Cut eggs in half lengthwise. Remove egg yolks, mash with fork. Mix thoroughly with salt, pepper, mustard and salad dressing, vinegar or cream. Fill whites with yolk mixture. Place eggs in a well buttered shallow baking dish. Melt butter, add flour and blend. Add milk gradually, stirring constantly until thickened. Add mushroom soup. Mix well and heat until blended. Pour over eggs. Bake 25 minutes at 350°.
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SHRIMP AND GREEN BEAN CASSEROLE
Pastry for single crust
1 pound shrimp, deveined and cleaned
¼ pound cheddar cheese diced
10 ounce package frozen green beans
and mushrooms, partially cooked
4 eggs
2 cups half and half
1 teaspoon oregano
½ teaspoon dry mustard
salt and pepper.
If frozen green beans and mushrooms are not available in the same package, you may substitute canned mushrooms with the green beans. Line 9 inch pastry tin and bake 5 minutes at 450°. Line partially baked shell with shrimp, cheese, green beans and mushrooms. Beat eggs with half-and-half mixture, adding seasonings. Pour over shrimp mixture. Bake 15 minutes at 450°. Reduce heat to 350° and bake 20 to 30 minutes more until knife inserted comes out clean.
RAW DOG
2 pounds lean ground sirloin or
chuck
10 minced anchovy fillets
2 beaten egg yolks
¼ teaspoon dry mustard
½ cup drained capers
½ cup grated onions
1½ teaspoons salt
¼ teaspoon pepper
Mix all together. Pack in baking pan. Do not bake. Refrigerate 2 or 3 hours until set. Serve on pumpernickel rounds or party crackers.
PIZZA FONDUE
2 tablespoons margarine or butter
½ pound ground beef
1 medium onion, chopped
2 10½ ounce cans pizza sauce
1 tablespoon corn starch
1½ teaspoon fennel seed
1½ teaspoons oregano
¼ teaspoon garlic powder
10 ounces grated cheddar cheese
1 cup grated mozzarella cheese
Brown ground beef and onions in butter or margarine. Add remaining ingredients. Bring to simmer. Use in fondue pots.
PIZZA BURGERS
1 pound ground beef, browned with
onions
1 can Spam, ground
1/3 pound cheese, ground
2 cups spaghetti sauce
½ cup parsley
1½ teaspoon oregano
Mix and spread on bun or thick slice of bread. Top with mozzarella cheese, or sausage or pepperoni. Bake at 425° for 15 minutes.
HAM BALLS
Mix 1¼ pound ground ham, 1 pound ground pork, ½ pound ground beef, 2 eggs, 1½ cups crushed graham crackers and 1 cup milk. Form into balls. Make a sauce of 1 cup tomato soup, 1 teaspoon dry mustard, ¼ cup plus 3 tablespoons vinegar and 1 1/8 cup brown sugar. Pour over ham balls. Bake at 350° for one hour, uncovered.
