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HARVEY WALLBANGER CAKE NO. 1
1 package yellow cake mix
1 package vanilla instant pudding
1 cup cooking oil
4 eggs
¼ cup vodka
¼ cup Galliano
¾ cup orange juice
Combine all ingredients, using cake mix and pudding mix dry. and beat for four minutes. Pour batter into a well greased lightly floured 12 cup Bundt pan. Bake at 350° for 45 to 50 minutes. Dust with powdered sugar.
PRIZE WINNER WHITE CAKE
3 cups white sugar
1 cup vegetable shortening (Crisco)
4 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 cups water
1 cup nuts, fine/chopped
2 teaspoons vanilla
6 egg whites
Cream shortening and add sugar gradually. Beat 8 to 10 minutes. Sift dry ingredients together. Add dry ingredients alternately with water. Reserve about a tablespoon of flour to dredge nuts. Add to cake batter with vanilla. Beat egg whites until stiff and fold in last. Bake at 350° for 35 to 40 minutes in three 9 inch greased layer pans. Cover bottom with wax paper.
PUMPKIN CHIFFON PIE
Prepare one package Dream Whip. Measure out one cup of the prepared mixture and combine with one package of instant vanilla pudding, one cup canned pumpkin, two thirds cup milk and three fourths teaspoon pumpkin pie spice. Mix about one minute. Pour into a baked nine inch pie crust and top with remaining Dream Whip.
HARVEY WALLBANGER CAKE NO. 2
1 package Orange Supreme Cake Mix
½ cup oil
1 package vanilla instant pudding
4 eggs
¼ cup vodka
¼ cup Galliano
¾ cup orange juice
Combine all ingredients, using cake mix and pudding mix dry and beat for four minutes. Pour batter into a well greased, lightly floured 12 cup Bundt pan or angel food cake pan. Bake at 350° for 45 to 50 minutes. For a glaze topping, combine:
1 cup powdered sugar
2 tablespoons orange juice
2 tablespoons vodka
2 tablespoons Galliano
Heat and pour over hot or cooled cake.
GRANDPA WHITMAN'S BANANA BREAD
½ cup shortening
1 cup sugar
2 eggs, well beaten
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
3 ripe bananas
½ cup nuts or raisins or
both
Cream shortening and sugar together. Add eggs. Sift flour, salt and soda together and add. In another bowl, crush bananas and add to first mixture along with nuts or raisins or both. Bake at 350° for one hour in a greased and floured bread pan.
To keep miniature marshmallows down in Jello, let the Jello almost set and spoon it on the marshmallows. If it is heavier, they can't come to the top.
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CHOP SUEY
1 pound beef, cut into 1 inch cubes
½ pound fresh pork, cut
into 1 inch cubes
1 large onion, chopped fine
1 large green pepper, cut in ½
inch pieces
1 large can mushroom pieces
4 stalks celery, cut in ½
inch pieces
1 can chop suey vegetables
2 teaspoons flour
1/3 cup water
Salt and pepper
Brown meat in Crisco in heavy skillet. Add onion, green pepper, mushrooms and celery. When all have cooked together until celery, green pepper and onion are limp, put into a large kettle and add chop suey vegetables. Simmer about one hour and 30 minutes. Add flour and water and salt and pepper to taste before serving.
PICKLED JERUSALEM ARTICHOKES
1 gallon artichokes
1½ cups sugar
1 clove garlic
1 teaspoon turmeric
3 tablespoons mixed spices
3 tablespoons salt
2 quarts vinegar
Scrub artichokes and pack into sterilized quart jars. Mix sugar, spices and vinegar and boil 5 minutes. Pour over artichokes and seal jars. Process 15 minutes at a simmer until completely sealed.
BROCCOLI CAULIFLOWER CASSEROLE
10 ounces frozen cauliflower
1 package frozen broccoli
1 can cream of mushroom soup
1 small jar Cheeze Whiz
1 can french fried onion rings
Cook vegetables until done, drain and turn into casserole. Melt soup and Cheeze Whiz together and pour over vegetables. Top with a can of onion rings and brown in oven uncovered at 350°.
COLE SLAW DRESSING
Bring ½ cup water, ½ cup vinegar, 1 cup sugar, 1 teaspoon salt, 1 teaspoon turmeric, celery seed and mustard seed as desired to boil and pour over grated vegetables.
PAINTED WALL CLEANER: Mix 1 cup household ammonia, ½ cup vinegar and ¼ cup soda to a gallon of water. No rinsing is necessary.
BROCCOLI LIMA BEAN CASSEROLE
2 packages chopped frozen broccoli
1 package frozen lima beans
1 can cream of celery soup
1 cup Wheat Chex
Sauté Wheat Chex in butter. Break broccoli and lima beans apart in a bowl. Mix in soup and half of Wheat Chex. Turn into a greased casserole and top with remaining Wheat Chex. Bake at 350° 45 to 60 minutes until done.
SALLY'S SEAFOAM SALAD
1 cup pear juice
1 package lime Jello
2 3 ounce packages cream
cheese
2 tablespoons cream or evaporated
milk
Number 2½ size can of pears,
drained (for the juice above)
1 package Dream Whip
Heat juice in sauce pan. If there is not 1 cup juice, fill cup with water. Add Jello and stir until dissolved. In a bowl or blender, soften cream cheese with cream. Pour lime Jello and juice into blender and blend well. Chill until thickened. Add pears and Dream Whip.
FRESH PEAR PIE
Pastry for two crust pie
4 large pears, washed, peeled,
quartered and cored
¾ cup sugar
3 tablespoons cornstarch or 2½
tablespoons tapioca
Few grains of salt
2 tablespoons lemon juice
2 tablespoons butter or margarine
Nutmeg, optional
Mix sugar, cornstarch, nutmeg and salt together. Set aside. Sprinkle lemon juice over pears and mix slightly. Toss gently with sugar mixture. Turn into pastry shell. Dot with butter and add top crust. Bake like apple pie.
ORANGE PINEAPPLE DESSERT
2 packages orange pineapple Jello
1 can apricot pineapple pie filling
2 cups hot water
Stir water and Jello until Jello is dissolved. Add pie filling and refrigerate until thick and cool.
SWEDISH BUTTER BALLS
Mix ¾ cup butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking powder and 3 cups flour. Roll into marble sized balls and coat well with sugar. Bake at 400° for 10 minutes.
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GRANDMOTHER'S FRUIT CAKE
3 cups sugar
½ cup shortening
3 cups water
1 cup brandy
2 cups raisins
1 pound candied fruit
1 cup nuts
4 teaspoons cinnamon
Combine in a large pan and boil for five minutes. Cool completely.
Add:
5 cups flour
2 teaspoons baking soda
Put in an angel food cake pan or two or three large loaf pans. Bake at 325° for one hour and 15 to 20 minutes,
DUTCH KUCHEN CAKE
1 cup sugar
1 teaspoon baking soda
½ cup milk
1½ cups flour
½ cup shortening
1 teaspoon vanilla
¼ teaspoon salt
1 egg
4 medium sliced apples or a medium
size can of peaches, pears, prunes or fruit of your choice.
Mix all together and put in a greased 9 by 12 inch cake pan, putting batter over fruit. For crumb mixture, cut together:
2 tablespoons butter
2 tablespoons flour
½ cup brown sugar
½ cup nuts, chopped
1 teaspoon cinnamon
Bake at 350° for 45 minutes.
FRUIT CAKE SQUARES
6 tablespoons butter or margarine
1½ cups graham cracker crumbs
1 cup shredded coconut
2 cups cut up, mixed candied fruit
1 cup dates
1 cup nuts, coarsely chopped
15 ounce can of Eagle Brand Milk
Melt butter in jelly roll size pan. Sprinkle with graham cracker crumbs. Add coconut, fruit, dates (cut into a small amount of flour) and nuts in layers. Pour milk evenly over all. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
RASPBERRY MARSHMALLOW DESSERT
¼ pound margarine
1 cup flour
¼ cup brown sugar, packed
2/3 cup nuts, chopped
30 large marshmallows
2/3 cup milk
1 package Dream Whip
2 packages raspberry Jello
2 cups hot water
2 packages frozen raspberries
Blend margarine, flour, brown sugar and nuts and pack into a buttered 9 by 13 inch pan. Bake at 350° for 10 to 12 minutes. Heat marshmallows and milk until it blends then remove from heat and let cool. Whip Dream Whip and blend into marshmallow mixture. Spread on crust and let set overnight. Mix raspberry Jello, water and frozen raspberries together and spread over marshmallow layer.
MADE-UP NO BAKE NUT CAKE
1 regular size spice cake mix
1 regular size chocolate cake mix
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon ginger
Nuts and candied fruit as desired
1½ cups raisins, plumped
Large jar marshmallow creme
Bake cakes according to box directions. In a large pan or bowl, crumble both cakes into fine crumbs. Add salt, cinnamon, cloves and ginger. Mix well by hand. Add nuts in amount desired. Add candied fruit as desired. Drain raisins well and add, mixing well with hands. Mix in marshmallow creme by hand also. Pack into a buttered angel food cake pan or 3 loaf pans, and let set overnight. Heat slightly to remove from pan.
SEASON SALT
1 cup coarse salt
1 teaspoon dry thyme
1½ tablespoons oregano
1½ tablespoons garlic powder
2 teaspoons paprika
1 teaspoon curry powder
2 teaspoons dry mustard
½ teaspoon onion powder
¼ teaspoon dill weed
Combine ingredients and blend well. Store in covered container in cool place.
366-7711 (Cedar Rapids) - 800-332-5401 (Iowa)
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WALNUT HERMITS
1 cup shortening
2 cups brown sugar
2 eggs
3½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup sour milk or buttermilk
1 cup broken walnuts
2 cups seeded raisins
1 cup dates, cut up
Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients together, add to creamed mixture alternately with sour milk. Add nuts and fruits. Drop by heaping teaspoons onto greased cookie sheet. Bake at 375° 10 to 12 minutes. Press ½ walnut half lightly into top of each cookie before baking, if desired. Makes about 6 dozen (Fern Oehl. Colony Market Place. South Amana, Iowa)
BIRD SEED BALL
2¾ cups oatmeal
1¾ cups corn meal
1¾ cups Farina Cereal
½ pound lard (unseasoned)
6 ounces peanut butter
Bird seed
Cook oatmeal in 1 cup water for two minutes. Add lard and peanut butter and mix. Add Farina and corn meal and mold into balls. Sprinkle balls with bird seed. A wire can be used in the bird seed ball if desired.
OAT SALTS
1 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1¼ cups flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
3 cups oats
Cream shortening and sugar and add egg and vanilla Mix dry ingredients. Add oatmeal last. Roll in long rolls. Cover with wax paper and chill a couple of hours or overnight. Slice ½ inch thick and sprinkle top very lightly with salt. Bake at 375° for 10 to 12 minutes on a lightly greased baking sheet.
PINEAPPLE VELVET SALAD
2 3 ounce packages lemon Jello
1 cup boiling water
1 cup pineapple juice
1 pint vanilla ice cream
1 cup crushed pineapple
1 cup shredded cheddar cheese
Dissolve Jello in boiling water. Stir in pineapple juice and cool just a little. Blend in ice cream after letting it set out until partly thawed and beaten until smooth. Fold in pineapple and cheese. Chill overnight.
STRAWBERRY COCKTAIL OZ
Blend 10 ice cubes, an 8 ounce package frozen strawberries, the juice of 2 fresh lemons and ½ cup plus 2 tablespoons white rum. Blend until thick. (From the creator of Peach Fuzz)
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