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MARGARET'S FAVORITE NO FAIL PIE CRUST
¾ cup shortening (lard may
be used)
¼ cup boiling water
1 tablespoon milk
1 teaspoon salt
2 cups flour
Put shortening in mixer bowl. Add boiling water and milk. Beat with mixer until smooth and thick. Add flour and salt. Stir with fork until the dough cleans the bowl. Chill slightly before using. (Not always necessary) Makes three pie shells.
FRESH DATE BARS
1 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon baking soda
2 teaspoons water
8 ounces chopped dates
3 cups sifted flour
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon ground cloves
dash of salt
1 cup chopped English walnuts
Cream butter and sugar together. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine baking soda and water. Blend into creamed mixture. Add dates. Sift flour, cinnamon, nutmeg, cloves and salt together. Add gradually to creamed mixture. Blend in nuts. Chill several hours. On lightly floured board, shape with hands into 10 inch rolls, ¾ inch in diameter. Place 2 rolls on each greased cookie sheet. With fingers, flatten to ¼ inch thickness. Sprinkle with sugar. Bake 12 to 15 minutes in a 350° oven. While hot, make diagonal slices 1½ inches apart to form bars. Cool on wire rack. Do not overbake. May be frozen. (Sandy Klingenberg, Bloomington, Illinois)
WHITE CAKE
3½ cups sifted all purpose
flour
2 rounded teaspoons tartrate baking
powder
½ teaspoon salt
1 cup butter
2 cups sugar
1¼ cups milk
2 teaspoons vanilla
6 egg whites, beaten stiff with
a pinch of salt
Sift flour, baking powder and salt. Cream butter and sugar. Add sifted dry ingredients with milk and vanilla mixed together. Stir in beaten egg whites. Do not grease the sides of the pan. Cover bottom of pan with paper and grease well. A Bundt pan is recommended. Bake at 350° for about one hour and fifteen minutes. (Mrs. Frank Hulen, Quincy, Illinois.)
UTAH CANDY FROM IOWA CITY
2 pounds powdered sugar
3 cups finely chopped pecans
1 cup coconut
1 can Eagle brand milk
1 cube butter, melted (a cube can
be as little as one fourth pound or as much as
one half pound.)
After sifting powdered sugar, work all ingredients together and roll in small balls. Melt 12 ounces chocolate chips with about ¼ cup melted paraffin and dip candy into this mixture for a chocolate coating.
MARSHMALLOW CREME DIVINITY
Cook 1½ cups sugar, 1/3 cup water and a pinch of salt to hard ball stage. Do not overcook. Beat syrup into a pint of marshmallow creme and 1 teaspoon vanilla and ½ cup nuts. Drop by teaspoons on wax paper to set.
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CREAM CHEESE CANDY
2 ounces cream cheese
2 tablespoons margarine or Crisco
¼ teaspoon flavoring coloring
as needed
1 2/3 cups powdered sugar
Cream cheese and margarine, adding flavoring and coloring. Knead sugar into creamed mixture. Form into small balls, roll in sugar and press into molds.
ANOTHER CREAM CHEESE CANDY
3 ounces cream cheese
½ stick butter or margarine
3 tablespoons cream or evaporated
milk
pinch of salt
½ teaspoon vanilla
2 to 3 cups powdered sugar
Bring cream cheese and butter or margarine to room temperature and cream together. Add cream or evaporated milk, salt and vanilla. Cream until fluffy. Add powdered sugar and drop by teaspoons on wax paper. Store in refrigerator. This may be divided into small batches and flavored or colored differently.
CALIFORNIA FUDGE
3 ounces cream cheese
1 teaspoon grated lemon peel
1 tablespoon lemon juice
4 cups powdered sugar
½ cup chopped walnuts
Cream cheese till soft. Add lemon peel and juice gradually. Blend well. Add sugar gradually. Stir in nuts. Press into a greased 9 by 5 inch pan and chill till firm. Makes 18 large pieces.
NO COOK ICE CREAM MIX
2 pints Coffee Rich
2¾ cups sugar
2 pints half and half
3 rounding tablespoons flour
4 eggs
3 tablespoons vanilla
Combine all ingredients and pour into one gallon container. Fill to ¾ full with milk. Freeze in homemade ice cream freezer.
PORCUPINE MEATBALLS
1 pound ground meat
2 medium chopped onions
2 celery stalks, chopped fine
1 cup uncooked rice, washed
½ cup green pepper
salt to taste
1 can tomato soup
1 can water
Mix first five ingredients into balls and place in casserole. Mix soup and water and pour over meatballs. Bake at 350° for less than an hour.
CHEDDAR CORN CHOWDER
2 tablespoons butter
1 medium sliced onion
½ cup chopped celery
1 cup diced peeled potatoes
2 cups milk
2 cups cream style corn
2 cups shredded cheddar cheese
Melt butter in saucepan. Sauté onion and celery until lightly browned. Add potatoes and milk. Cover and simmer over low heat for 30 minutes or until potatoes are done. Add corn and heat through. Remove from heat and stir in cheese. Serve when cheese is melted.
PROFESSIONAL FROSTING
1 pound powdered sugar
½ teaspoon salt
1 cup pure vegetable shortening
5 teaspoons cornstarch
2 tablespoons or 1 egg white
flavoring and color as desired
Sift sugar, salt and cornstarch into mixing bowl. Add egg white and shortening and beat until stiff. Store in refrigerator if needed.
MARSHMALLOW FROSTING
¼ teaspoon salt
2 egg whites
¼ cup sugar
¾ cup white Karo syrup
vanilla or peppermint flavoring
Beat salt and egg whites until real stiff. Gradually beat in sugar and then syrup. Add flavoring. Frost.
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HARLEQUIN BLENDER DIP
2 tablespoons milk
12 ounces cottage cheese
1 teaspoon lemon juice
½ teaspoon salt
1 teaspoon horseradish
1 medium carrot, cut in 1 inch
pieces
3 radishes
3 sprigs parsley
Cover and blend milk, cottage cheese, lemon juice, salt and horseradish until smooth. Add vegetables and continue to blend until vegetables are chopped up fine.
HOT DIP
Blend 1 can Mexican style beans in chili gravy, using only enough of the gravy to provide the proper consistency with 2 or 3 banana peppers.
LOST NATION CASSEROLE
2 pounds Brussels sprouts
1 teaspoon salt
water to cover
1 can cream of mushroom soup
½ can milk
1 can mushroom pieces
3 tablespoons butter
1 can water chestnuts, cut in half
Cook Brussels sprouts in water and salt for 20 minutes. Drain and add remaining ingredients in buttered casserole. Top with buttered crumbs. Bake at 350° for 25 minutes.
DOUBLE QUICK COOKIE SQUARES
30 squares of graham crackers
6 ounces chocolate chips
½ cup grated coconut
15 ounces Eagle brand milk
½ cup chopped pecans
Crumble crackers into bowl. Add chocolate and coconut with milk. Blend to moisten crumbs. Put into a greased 9 inch square pan. Top with nuts. Bake at 325° for 30 minutes. Cut into squares when cooled.
TO CLEAN SOILED RUGS, mix ¼ cup Dreft with 1 gallon water. Clean from center of spot out using only the suds. Do not use more than the suggested amount of Dreft. This formula provides a neutral solution.
DATE CHOCOLATE CHIP CAKE
Chop one cup of dates and cover with 1¼ cups of boiling water. Let stand until cool. In the meantime cream:
¾ cup shortening
1 cup granulated sugar
Add 2 eggs and beat well. Then sift:
2 cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cocoa
Add sifted dry ingredients alternately with date water mixture to creamed butter sugar and eggs. Pour batter into a greased and floured 9 by 12 inch pan and sprinkle the following topping over top of batter before baking:
½ cup chopped nuts
6 ounce package chocolate chips
¼ cup granulated sugar
½ to 1 teaspoon cinnamon,
if desired
Bake at 350° for 35 minutes. Lower temperature to 325° if using a glass baking dish. This cake has its own topping and needs no frosting. (Mrs. Forrest Burmeister, Stockton, Iowa)
NEBRASKA CARAMEL CORN
2 cups brown sugar
2 sticks margarine
½ cup white syrup
½ teaspoon salt
1 teaspoon butter flavoring
1 teaspoon burnt sugar flavoring
Bring to boil and boil 5 minutes. Remove from heat and stir in ½ teaspoon soda. Pour over 6 to 8 quarts popped corn. Stir to cover well. Spread on two cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes.
RUSSIAN TEA
1 cup instant lemon flavored tea
(unsweetened if available)
2 cups Tang
3 cups sugar
½ teaspoon cloves
½ teaspoon cinnamon
Mix well and store in an airtight jar. Use 2 heaping teaspoons to a cup of boiling water.
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FROZEN CHERRY SALAD
¼ cup lemon juice
1 can Eagle brand milk
1 large can cherry pie filling
9 ounce can drained crushed pineapple
¼ teaspoon almond extract
red food coloring
2 cups whipped cream or 1 envelope
Dream Whip, prepared
Combine all but whipped cream. Fold in whipped cream or Dream Whip and freeze in a loaf pan or flat 9 by 12 inch layer pan for 24 hours.
PERPETUAL MUFFINS
4 cups Kellogg's All Bran
2 cups Nabisco 100% Bran
2 cups boiling water
1 quart buttermilk
1 cup soft shortening or oil
5 cups flour
1 teaspoon salt
5 teaspoons soda
3 cups sugar
4 eggs
Pour hot water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal. Add shortening. Add flour, soda and salt and stir just until mixed. Do not over mix. Put in jars and store in refrigerator. Makes 6 dozen muffins. Keeps 5 to 6 weeks. Do not stir when taking out. Bake in greased muffin tins at 400° for 20 to 25 minutes.
SUGAR CORN
3 tablespoons water
3 tablespoons margarine
1 cup sugar
food coloring as desired
Boil 3 minutes. Stir into 3 quarts of unsalted popped corn.
BIG CAKE
1 package yellow cake mix
1 box instant coconut pudding mix
4 eggs
½ cup oil
1 carton or 1 cup sour cream
½ cup sugar
1 cup chopped nuts
1 teaspoon cinnamon
Mix cake mix, pudding mix, eggs, oil and sour cream. Beat 5 minutes. Pour half of mixture into a 9 by 13 inch pan. Top with a mixture of last three ingredients. Pour other half of cake mix over that. Swirl together with a knife. Bake at 350° for 35 to 40 minutes.
ANOTHER HOMEMADE WINE
Combine 4 cups cranapple juice, 4 cups canned grape juice, 4 cups sugar, 4cups distilled water and ¼ cake or ¼ teaspoon granulated yeast in a gallon jug. Put a good rubber balloon over top of jug and let work 21 days before capping.
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