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CHICKEN PARTY PIE SALAD
1½ cups cut-up chicken or
turkey
1 9 ounce can or 1 cup pineapple
tidbits, drained
1 cup walnuts chopped
½ cup sliced celery
1 cup sour cream
2/3 cup mayonnaise or salad dressing
1 baked 8 inch cheese pastry pie
shell
2 or 3 tablespoons grated sharp
American Cheese (Cheddar)
To make cheese pastry pie shell, add 1/3 cup grated sharp cheese to regular pie pastry. Bake at 350° until done. Combine chicken, pineapple, nuts and celery. Combine sour cream and mayonnaise. Add 2/3 of sour cream and mayonnaise to chicken mixture. Pour into pie shell and top with remaining sour cream mixture. Sprinkle with cheese and chill. Top may be trimmed with ripe sliced olives. (Sister Mary Amiliana, Cascade, Iowa)
MUSCATINE CARAMELS
1 cup margarine
1 pound brown sugar
dash of salt
1 cup light Karo Syrup
1 can Eagle Brand Milk
1 teaspoon vanilla
Melt margarine in heavy pan. Add brown sugar and salt. Stir in Karo, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to 245° on candy thermometer (firm ball stage). Should take about 12 to 15 minutes. Remove from heat and stir in vanilla. Pour into buttered 9 by 9 inch pan. Cool and cut in squares. Makes 2½ pounds.
MRS. HULEN'S MEAT LOAF
1¼ pounds ground chuck
2/3 cup chopped onion
1 large egg, fork beaten
1 teaspoon salt
1 15½ ounce can spaghetti
with cheese and tomato sauce
Mix all together, using a wooden fork (doesn't toughen the meat). Turn into a lightly buttered 8 by 12 inch flat glass baking dish. Spread evenly. Bake for one hour a 350° in a preheated oven. Bake uncovered. Allow to stand until juices are absorbed. Serve in squares. (Mrs. Frank Hulen, Quincy, Illinois)
PARTY MIX
6 tablespoons butter or margarine
4 teaspoons Worcestershire Sauce
1 teaspoon seasoned salt or 3/8
teaspoon garlic powder and 3/8 teaspoon regular salt
6 cups Chex, wheat, corn and rice,
combined as desired
¾ cup salted nuts
Heat oven to 250°. Slowly melt butter in shallow pan. Stir in Worcestershire sauce and salt. Add Chex and nuts and mix until all pieces are covered. Heat in oven 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Makes 6¾ cups. To make a larger serving, double the butter and Worcestershire sauce and nuts. Add 1½ cups Cheerios, 1½ cups cheese puffs, 1½ cups Cheese Crackers (small), and 1½ cups pretzel sticks. Follow same instructions to prepare larger serving.
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SCALLOPED CHICKEN SUPREME
Dice enough bread for 6 cups. Melt ¾ cup margarine or butter and 1¼ teaspoons sage. Toss all together. Cut up 4 cups cooked chicken. Butter a four quart casserole. Start with a layer of bread cubes, then a layer of chicken. Repeat layers ending with a layer of bread on top. Top with a gravy made of ¼ cup chicken fat and ½ cup flour, adding 4 cups chicken stock or broth to make a gravy. Season to taste with salt and pepper. As an optional ingredient, add 2 tablespoons minced onion. When gravy is done, add ¼ cup cream or half and half. Pour over chicken and bread mixture. Bake uncovered for 1 hour at 350°.
BEEF INTERNATIONAL
2 pounds round steak, cut in thin
strips
Small amount of butter or margarine
2 medium onions, thinly sliced
2 green peppers, thinly sliced
½ cup water
1 can condensed cream of celery
soup
¼ cup mayonnaise
1 3 ounce can sliced mushrooms,
drained
salt and pepper to taste
Cook meat in butter till browned. Add onions and green peppers and water. Simmer for 30 minutes, adding more water if necessary. Combine soup, salad dressing and mushrooms. Add to meat. Heat thoroughly, season to taste before heating. Serve over noodles and rice.
SOUTHERN PECAN PIE
1 cup pecan halves
9 inch pie shell
3 eggs
½ cup sugar
1 cup dark corn syrup
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
Place pecan halves in bottom of unbaked pie shell. Beat 3 eggs well. Add sugar and remaining ingredients. Mix well and pour over pecans. Bake at 300° for 45 to 50 minutes or until set.
HAMBURGER STROGANOFF
1 pound ground beef
½ cup diced onion
butter
1 8 ounce can sliced mushrooms
1 can cream of chicken soup
1 cup sour cream
2 tablespoons minced parsley
Sauté onion in butter. Add meat and brown slightly. Add remaining ingredients and cook about 1 minutes. Add sour cream just before serving. Serve over cooked noodles or rice. Serves four generously.
STROGANOFF, HAMBURGER
Slowly sauté 1¼ pounds ground beef in 2 tablespoons margarine. When not quite done, sprinkle with ¼ cup flour and salt and pepper. Mix in and add 1 8 ounce can mushrooms and the juice, dash of Worcestershire Sauce, 1 tablespoon catsup and 1 cup sliced onion rings (made from fresh onions by slicing and separating slices into rings). Cover and cook till onion rings are done, keeping rings whole. Add ¾ cup buttermilk and simmer 30 minutes. Serve with noodles. Serves four.
CHICKEN AND DRESSING
4 pound chicken
1 can cream of chicken soup
4 ounces seasoned bread stuffing
¼ cup celery, chopped
¼ cup onion, chopped
2 cups chicken broth
Cook chicken in salted water to cover. Remove chicken from bones and cut into small pieces. Place in greased baking dish. Cover with chicken soup. Mix stuffing, celery and onion. Pour chicken broth over stuffing mixture. Spread over chicken soup. Cover with foil and bake at 375° for 30 minutes. Uncover and bake another 30 minutes at 375°.
PARTY HAM
Combine 1 can cherry pie filling and 1 can mandarin oranges, drained. Put on top of cooked ham steak. Let simmer down into ham by covering. Serve hot.
LOCAL OPEN LINE NUMBER: 366-7711 IOWA NUMBER: 800-332-5401
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CAKE FROSTING
3 tablespoons flour
1 cup milk
2 sticks margarine or butter
1½ cups sugar
1 teaspoon vanilla
Mix flour and milk, cook in double boiler until it thickens. Blend butter, sugar and vanilla together with a beater and mix till like whipped cream. Combine the two mixtures to make frosting.
DANISH CHRISTMAS CAKE
1½ cup sifted flour
2 teaspoons baking powder
½ teaspoon soda
1 teaspoon salt
1½ cup sugar
½ cup butter or margarine
2 eggs, unbeaten
½ cup milk
½ teaspoon almond extract
1 cup oatmeal
Sift dry ingredients. Cut in softened butter. Add unbeaten eggs. Add milk and almond extract. Mix well and stir in oatmeal. Pour into two 8 inch round pans. Bake at 350° for 25 minutes. May be topped with blanched almonds.
BANANA BRAN NUT BREAD
¼ cup shortening
1 cup sugar
1 egg
2 tablespoons milk
½ cup Kellogg's All Bran
1½ cups mashed ripe bananas
1½ cups flour
1 teaspoon baking powder
½ cup chopped nuts
Cream shortening and sugar, add egg and mix well. Add milk, All Bran and bananas. Add sifted dry ingredients and nuts. Bake for 1 hour at 325°.
FROZEN CRANBERRY SALAD
Stir up 1 pound ground cranberries, 2 cups ground apple, about 1 cup miniature marshmallows and 1 cup of sugar. Let set awhile till sugar is dissolved. Fold in 2 cups whipped cream. Add 1½ cup chopped nut meats if desired. Freeze and use when needed.
HOLIDAY SALAD
2 cups cranberries, ground
1 cup sugar
1 diced apple
1 package orange jello
1 pint hot water
10 diced marshmallows
½ pint whipped cream
Add sugar to cranberries. Dissolve jello in water. Allow to congeal. Fold in cranberries, apples, marshmallows, and whipped cream. Add nuts if desired.
MRS. JEFFERIES'S CRANBERRY SALAD
1 package cherry gelatin
1 cup hot water
1 cup sugar
1 tablespoon lemon juice
1 cup pineapple syrup
1 cup ground raw cranberries
1 orange, ground
1 cup drained crushed pineapple
1 cup chopped celery
½ cup chopped walnuts
Dissolve gelatin, hot water, sugar, lemon juice and pineapple syrup. Chill till almost set. Add remaining ingredients and chill. May be used in one big mold or individual molds. (Mrs. Anna Jefferies, Vinton, Iowa)
SOUR CREAM NUT BREAD
1 cup brown sugar
1 well beaten egg
1 cup dairy sour cream
1 teaspoon soda
1½ cups flour
¼ teaspoon salt
1 cup pecans or walnut meats
Mix sugar, egg and sour cream. Add sifted dry ingredients and mix well. Stir in nuts. Pour into a greased loaf pan (7" by 5"). Bake at 350° for 1 hour.
SOUTH ENGLISH BANANA BREAD
Cream ½ cup butter, 1 cup of sugar and 2 eggs. Sift 2 cups flour with 1 teaspoon baking soda. Add alternately with egg mixture to 1 cup mashed ripe bananas. Mix in ¼ cup chopped maraschino cherries, ¼ cup chocolate chips and ¼ cup nuts. Pour into an oiled loaf pan. Bake at 350° for one hour.
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RUMPOT FRUIT CAKE
1 cup mayonnaise (do not use salad
dressing)
1½ cups buttermilk
3 cups flour
1½ cups sugar
1 teaspoon salt
¾ teaspoon soda
grated rind of an orange
1 cup well drained brandied fruit
1 cup chopped walnuts
1 tablespoon vanilla
2 tablespoons rum
Cut any large pieces of brandied fruit into smaller pieces. Blend mayonnaise and buttermilk. Over this, sift flour, sugar, soda and salt. Add grated orange rind and mix well. Stir in remaining ingredients. Pour into well greased and floured 9 inch tube pan. Bake 325° for 2 hours. Let cool slightly before removing from pan. Freezes well. Do drain fruit extremely well.
BEEF FONDUE SAUCE
2 tablespoons butter or margarine
2 tablespoons flour
2/3 cup consommé soup
1 tablespoon Worcestershire Sauce
½ cup finely chopped mushrooms
½ cup dairy sour cream
Melt butter in saucepan. Blend in flour. Remove from heat and gradually stir in soup. Return to heat. Cook, stirring until thickened. Blend in Worcestershire sauce, mushrooms and sour cream. Serve hot.
MUSTACHE WAX: (For grooming, not growing) Combine 1 part melted vaseline and 1 part bees wax.
ROCK SALT ROAST BEEF
Let prime rib, rolled roast or T bone roast come to room temperature. Use lower section of a large roaster pan. The top part is not used. Using only rock salt, pour a two inch layer on the bottom of the roaster, taking care to leave no part of the surface uncovered. Dribble ½ cup water over the rock salt layer. Rub roast with black pepper, MSG (monosodium glutamate), Worcestershire Sauce, paprika, onion powder and garlic powder if desired. Use no salt. Cover top and sides of roast with salt until completely covered. Dribble more water over salt to dampen (about ½ cup). In a pre-heated 500° oven, cooking time is 12 minutes per pound for pink inside, 15 minutes per pound for a little more done. Set meat such as a rolled roast fat side up. Do not dampen salt too much and salt cannot be reused.
WILD DUCK STUFFING
Mix 1½ teaspoons salt, 1/3 cup butter, precooked and cut up giblets, 1 cup chopped onion, 1 cup diced celery, 2 cups diced apples and 4 cups drained sauerkraut. Will stuff two wild ducks. Stuffing is not recommended for serving, but can be.
DOG BISCUITS
1 jar strained baby food meat
4 heaping teaspoons powdered dry
milk
6 heaping teaspoons wheat germ.
Mix well and roll into small balls. Flatten on lightly greased cookie sheet. Bake at 350° until light brown, about 10 minutes.
