Page 1 Top of Page
FRUIT PIZZA
1 package yeast
¼ cup warm water
1 teaspoon sugar
½ cup warm water
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 beaten egg
2¼ cups flour
Canned pie filling
Combine yeast, ¼ cup warm water, 1 teaspoon sugar and let set fifteen minutes. Mix ½ cup warm water, 2 tablespoons sugar, shortening, salt and egg. Add yeast mixture and flour and mix until smooth. Let rise until double. Pat into greased jelly roll pan or cookie sheet and let rise again. Just before putting into oven, gently spread a can of pie filling over dough. Bake at 375° for 20 minutes. When cool, spread with the following cooked topping.
1 cup evaporated milk
1 cup sugar
2 tablespoons butter
2 tablespoons cornstarch
1 beaten egg
¼ teaspoon cinnamon
Cook till thick. Spread over cooled fruit mixture.
BATTER FOR HOT RUM TODDY
½ pound butter or margarine
1¾ cup brown sugar
1¾ cup powdered sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream
Blend thoroughly. Keep in freezer. Use 1 teaspoon batter and a jigger of rum to four to six ounces hot water. Stir well.
MERINGUE FUDGE DROPS
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
½ cup sugar
¼ teaspoon almond extract
Preheat oven to 250°. Put egg whites in a large mixing bowl. Beat until foamy. Add cream of tartar and salt. Beat until soft peaks are formed. Add sugar a teaspoon at a time. Beat until smooth and satiny. Line cookie sheet with brown paper. Drop by teaspoons into mounds. Make little indentations in center. Bake 30 minutes. Fill with fudge filling after cool. Sprinkle with nuts.
FUDGE FILLING
¼ cup margarine
½ cup semi sweet chocolate
2 egg yolks
2 tablespoons powdered sugar
Melt margarine and chocolate in saucepan. Beat egg yolks slightly. Stir in with powdered sugar. Blend chocolate into egg mixture. Cook over low heat, stirring constantly for one minute.
ROASTING CHESTNUTS
Slash flat side of shell with a sharp knife. Place on cookie sheet. Put in 400° oven for 15 to 20 minutes. Stir occasionally. Serve piping hot.
KELLY'S HOT TODDY
2 cups Tang
1 quart size package Wyler's Lemonade
Mix
½ cup instant tea
½ teaspoon cinnamon
¼ teaspoon cloves or less
Use about 3 rounding teaspoons per cup hot boiling water.
Page 2 Top of Page
SOURDOUGH STARTER
Because of their flavor and texture, sourdough bread, rolls and pancakes are well worth the trouble they take to make, but it is not possible to ensure predictable results. The success of the sourdough starter, which gives the dough its character, depends on a proper blend of yeast and bacterial fermentation. This in turn depends to a large degree on the flour and the amount and types of bacteria in the air. To make about four cups:
3 cups all purpose flour
1 package active dry yeast
2½ cups lukewarm water (110°
to 115°)
Starting a day ahead, place the flour in a large glass mixing bowl. Make a well in the center and pour in the yeast and water. With a large spoon, gradually stir the flour into the yeast and water, continuing to stir until the ingredients are well combined. Then, with a whisk or rotary or electric beater, beat vigorously until the mixture is completely smooth. Drape with a kitchen towel and set aside in a warm, draft free spot (such as an unlighted oven) for 24 hours. If at the end of the time the starter has not bubbled, it must be discarded. After you have used as much of the starter as you need, transfer the remaining starter to a glass jar or crock equipped with a tight fitting lid. Covered and refrigerated, it can be stored for several weeks. If used regularly, it may keep indefinitely.
SUGAR SAVER FROSTING
½ cup milk
2 tablespoons cornstarch
½ cup margarine
½ cup sugar
¼ teaspoon salt
1½ teaspoons vanilla
1½ cup powdered sugar
Chopped nuts, optional
Cook milk and cornstarch in saucepan over medium heat until all liquid is absorbed. Stir well while cooking, but do not overcook. Set aside to cool. Meanwhile, cream margarine, sugar and salt together until fluffy. Add cooled paste. Beat till fluffy, about the soft peak stage. Fold in vanilla. Add nuts, if used. Blend in powdered sugar. Will frost 9 by 13 inch or two 9 inch layers. OPTIONAL: Add nuts before powdered sugar and use 1/3 of the mixture for filling. Add only 1 cup powdered sugar to remaining mixture to frost. For chocolate, use ¼ cup cocoa and 1¼ cups powdered sugar.
SOURDOUGH WHITE BREAD
1 cup sourdough starter
6½ to 7 cups all purpose
flour
2 cups lukewarm water (110°
to 115°)
1 teaspoon salt
3 tablespoons sugar
½ teaspoon baking soda
3 tablespoons vegetable oil
2 tablespoons butter, softened
Starting a day ahead, place the
sourdough starter in a large glass or ceramic mixing bowl and add 2½
cups of the flour and the lukewarm water. With a large wooden spoon, mix
the starter, flour and water together until well combined, then continue
to stir until the dough is smooth. Drape the bowl with a kitchen towel
and place in a warm, draft free spot (such as an unlighted oven) overnight.
The following day, remove 1 cup of the mixture and refrigerate it, in a
tightly sealed glass jar or crock, as your new sourdough starter. Or you
can add it to any sourdough starter you may have left. To the dough remaining
in the bowl, add 4 cups of the flour, the salt, sugar, baking soda and
oil. With a large spoon, stir the ingredients together, and continue to
stir until the mixture is smooth and the flour is completely absorbed.
The dough should be just firm enough to be gathered into a ball. If it
is too soft, add the remaining ½ cup of flour, a tablespoon at a
time, beating vigorously after each addition and using only enough of the
flour to give the dough its proper consistency. On a heavily floured surface,
knead the dough by pushing it down with the heels of your hands, pressing
it forward, and folding it back on itself. Continue to knead for about
10 minutes, or until the dough is smooth, shiny and elastic.
Sprinkle it from time to time with
a little flour to prevent it from sticking to the board. Shape the dough
into a ball and place it in a lightly buttered bowl. Drape with the kitchen
towel and set in the warm, draft free place for about 2½ hours,
or until it has doubled in volume. With a pastry brush, spread the bottom
and sides of three warmed 9 by 5 by 3 inch loaf pans with the softened
butter. Punch the dough down with a single blow of your fist and with a
large, sharp knife, cut it into three equal parts. Shape each part into
a loaf and place the loaves in the loaf pans. Set aside in the warm, draft
free place for about an hour to allow them to double in volume. Preheat
the oven to 375°. Bake the loaves in the middle of the oven for about
one hour, or until they are golden brown on top and shrink slightly from
the sides of the pan. Cool on racks. Serve at room temperature.
TO REMOVE BALL POINT INK STAINS: Spray ball point ink marks generously with ordinary hair spray. Work spray into marks with fingers. It will look terrible, but it all comes out in the wash.
Page 3 Top of Page
WHOLE WHEAT BREAD
7¾ to 8¾ cups whole
wheat flour
4 teaspoons salt
2 packages dry yeast
1½ cups milk
1½ cups water
¼ cup honey
6 tablespoons butter or margarine
In a large mixing bowl, stir together 3 cups of the flour, salt and undissolved yeast. In a small saucepan, add milk, water, honey and butter or margarine. Over low heat, cook till 120° to 130°. Gradually stir into flour mixture and beat two minutes at medium speed, scraping bowl occasionally. Add one more cup flour and beat two minutes at high speed. Using wooden spoon, stir in remaining flour needed to make a stiff dough. Turn out on a lightly floured surface and cover and let rest 10 minutes. Knead about 10 minutes until smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise until double (about 50 minutes). Punch dough and divide into two loaves. Place in greased bread pans, cover and let rise again until double. Bake in preheated oven at 375° for about 35 minutes. Turn out on wire racks and let cool.
WOODY STOLBA'S RYE BREAD
2 cups warm water
3 heaping tablespoons sugar
1 heaping tablespoon margarine,
melted
1½ teaspoon salt
1 heaping tablespoon caraway seed
3 packages dry yeast, mixed with
1 cup warm water
6 cups rye flour (Old Doc)
Combine all ingredients except flour. Add 3 cups of the flour. Mix well. Add 2 cups of the flour. Mix well. Turn onto board and knead in last cup of flour till dough doesn't stick. Let rise 1½ to 2 hours at about room temperature (85°). Knead down and form into two loaves. Let rise another 20 minutes. Grease top of loaves. Preheat oven to 325°. Bake for 45 to 55 minutes. Do not open oven before baking at least 35 minutes. For another variation, run 2 or 3 big onions through grinder. Use juice as part of liquid. Add ground onions to bread mixture before adding first flour.
REMOVING WHITE WATER RINGS FROM FURNITURE: Here are four ways. (1) Rub silver cream or silver polish into the white rings; (2) Polish the marks out with cigarette ashes; (3) Rub marks with olive oil and a soft rag; or (4) Polish white marks with mayonnaise or salad dressing and soft cloth.
HONEY GRAHAM CRACKERS
2 cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons brown sugar
Combine all ingredients and cut in ½ cup butter. Combine 2 tablespoons honey and 2 tablespoons milk and add to flour mixture. Mix till dough sticks together. Knead a dozen times. Roll out between wax paper. Place on cookie sheet. Cut with pizza cutter. Prick with a toothpick or fork. Bake at 375° for about 10 minutes. Best next day.
INSTANT TEA COOKIE
1 package instant pudding
¼ cup salad oil or cooking
oil
1 egg, beaten
1 cup package biscuit mix
Mix all ingredients until well blended. Roll pieces of dough into small balls about the size of a marble. Flatten each ball. Bake on ungreased cookie sheet at 375° for 6 to 8 minutes.
GRAPE NUT FLAKES
2½ cups whole wheat flour
1 cup syrup
1 cup sour milk
1 teaspoon soda
1 teaspoon salt
Bake slowly in a large pan, cool, grind and brown in oven. (No time or temperature given,)
HOMEMADE GRAPE NUTS
3½ cups graham flour
1 cup brown sugar or ¾ cup
dark syrup
2 cups buttermilk or sour milk
1 teaspoon salt
1 teaspoon soda
Sift flour, measure and add soda and salt. Sift again. Add sugar to flour and mix thoroughly. Add buttermilk to dry ingredients. Beat until smooth. Spread dough ¼ inch thick on flat, greased pans. Bake at 375° approximately 15 minutes or until crisp and golden brown. Let cool thoroughly and grind through a food chopper. Crisp in oven just before serving. (Mennonite Community Cookbook sent in by Mary Hilmer, Dysart, Iowa)
Page 4 Top of Page
BEST EVER CHOCOLATE CAKE
1 cup syrup
½ cup shortening
½ cup cocoa
½ cup sweet milk
½ cup boiling water
1 egg
¼ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1½ cups flour
Cream shortening. Add syrup, cocoa and egg. Add flour alternately with milk. Dissolve soda in boiling water. Combine all ingredients. Bake at 350°. (No time or size pan given.)
EVERLASTING CHOCOLATE CAKE
In one large bowl, mix:
2 cups flour
2 cups sugar
2 teaspoons soda
½ cup cocoa
¼ teaspoon salt
Blend in 1 cup cooking oil, 1 cup buttermilk and 2 eggs and mix well. Add 1 cup boiling water. Batter will be real thin. Grease and flour a loaf pan. Bake at 375° for 35 minutes. Frost with:
1 can Eagle Brand Milk
1 tablespoon water
1/8 teaspoon salt
2 squares unsweetened chocolate
½ teaspoon vanilla
Combine water, milk and salt in a double boiler. Add chocolate and cook over boiling water, stirring occasionally until chocolate is melted and blended. Cool and add vanilla.
POPPYSEED CAKE
½ cup poppy seed, soaked
in ¾ cup milk two hours or overnight
1½ cups sugar
2/3 cup butter
¼ cup milk
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt
2 cups cake flour
4 egg whites, beaten
Add sifted ingredients to creamed sugar and butter with liquid and poppy seeds and milk. Fold in egg whites. Bake in regular angel food pan or bundt pan at 350° for 30 minutes.
PINEAPPLE CAKE
2½ cups sifted all purpose
flour
3 teaspoons double acting baking
powder
¼ teaspoon salt
¾ cup butter or margarine
1½ cups sugar
1 teaspoon vanilla extract
4 eggs, separated
1 cup crushed pineapple, undrained
Sift flour. Measure and sift again with baking powder and salt. Cream butter or margarine and sugar till light and fluffy. Stir in vanilla and well beaten egg yolks. Blend well. Add pineapple. Fold in sifted dry ingredients. Beat egg whites until stiff but not dry. Fold into batter. Pour into two well greased, paper lined, nine inch cake pans. Bake at 350° for 30 to 35 minutes. Cool in pans for five minutes. Turn out onto wire racks to cool.
POPPY SEED INSTANT CAKE
1 package white or yellow cake mix
1 package instant coconut or lemon
pudding mix
4 tablespoons poppy seed
1 cup water
½ cup oil
4 eggs, added 1 at a time, beating
well after each addition
Combine thoroughly in the order given and bake at 350° for 45 minutes. Cool in pan about 15 minutes. Remove and glaze with a mixture of powdered sugar, lemon juice and margarine or butter combined over low heat until melted. Remove from heat and stir till smooth and cool.
MILE A MINUTE CAKE
1¾ cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup shortening
1 1/3 cups brown sugar
2 eggs
½ cup milk
½ pound dates, chopped
½ cup nuts, chopped
Measure and sift flour, baking powder, salt and spices. Combine remaining ingredients in order given, adding dates and nuts last. Beat together five minutes. Bake in 9 by 9 inch pan at 350° for 50 to 60 minutes. Ice with peanut butter icing. Combine 2 cups powdered sugar, 3 tablespoons peanut butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and milk for desired consistency.
Page 5 Top of Page
CHEWY FINGERS
¾ cup crushed pineapple,
drained
1½ cups sugar
½ cup butter or margarine,
melted
1 cup brown sugar, packed
1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
2 cups 3-minute oatmeal
1½ cups flaked coconut
1 cup coarsely chopped nuts
Powdered sugar to use after baked
Combine pineapple and sugar in a saucepan. Bring to boil and simmer 5 minutes. Stir to prevent scorching and cool. Combine butter and brown sugar. Stir in pineapple mixture. Sift dry ingredients together and mix in. Blend in oats, coconut and nuts. Spread about ½ inch thick on jelly roll pan, Bake for 30 minutes at 300°. Cut into 1 by 3 inch bars. Roll in powdered sugar. Store in tightly covered container.
EDITH KOLARIK'S SUPER BREAD BUNDT CAKE
2 loaves frozen bread dough, defrosted
and cut into 1½ inch pieces
1 package regular butterscotch
pudding mix
1 stick margarine
½ cup brown sugar
nuts, optional
Cook pudding mix, margarine and brown sugar till syrupy. Drop half of bread pieces in a buttered bundt pan. Pour half of cooked mixture over bread pieces. Sprinkle with nuts. Add rest of bread and top with remaining cooked mixture and nuts. Let rise until doubled in bulk. Bake at 375° for 30 to 35 minutes. Invert on plate as soon as baked.
TROPICAL COFFEE CAKE
1½ cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
8 ounce carton pineapple yogurt
½ cup cooking oil
2 eggs
Combine all ingredients and beat well until blended. Pour into 9 by 9 inch pan. Combine 1 cup coconut, 1/3 cup sugar, 1 teaspoon cinnamon and spread over batter. Bake at 350° for 35 to 40 minutes.
WAFFLE BROWNIES: Cream 1½ cups sugar and 1 cup margarine together. Beat and add 4 eggs and 2 teaspoons vanilla. Add 2 cups flour, ½ cup cocoa, ½ to 1 teaspoon salt and nuts. Bake in waffle iron 1½ to 2 minutes. May be frosted.
GINGERBREAD MIX
8 cups sifted flour
2¼ cups sugar
2¼ teaspoons soda
2 tablespoons baking powder
2 tablespoons ginger
3 tablespoons cinnamon
1 teaspoon cloves
1 tablespoon salt
2¼ cups lard or shortening
Sift dry ingredients well and add shortening. Cut in as making pie crust. Store tightly covered in refrigerator for up to 3 months. To make an 8 inch square pan gingerbread, mix:
1 beaten egg
½ cup molasses
½ cup boiling water
2 cups gingerbread mix
Beat until smooth. Bake at 350° for 30 minutes in a greased pan.
SUGARLESS DATE BARS
½ cup dark corn syrup
½ cup maple syrup
3 eggs
1 cup flour
1 teaspoon baking powder
1 cup chopped dates
1 cup chopped nuts
Beat eggs thoroughly. Add syrups. Sift flour, baking powder and add gradually. Add dates and nuts and bake in shallow pan. (No time or temperature given) Cut in narrow strips about 3 inches long.
EASY DOES IT COOKIE BARS
2 eggs
2 cups brown sugar
1 cup shortening
1 cup raisins
3 cups flour
1 teaspoon cinnamon
1 teaspoon soda
1 tablespoon cocoa
1 cup hot water
Place ingredients in bowl in order listed. Do not stir until all have been added. Beat thoroughly. Spread ½ inch thick on a greased cookie sheet. Bake at 375° about 20 to 25 minutes. Frost with powdered sugar icing while hot. Cut in bars when cool. Nuts, chocolate chips, or coconut may be added. (Mrs. Edith Kolarik, Cedar Rapids, Iowa)
Page 6 Top of Page
HOMEMADE SKILLET DINNERS
¼ cup flour
1 tablespoon Parmesan cheese
2 bouillon cubes or 2 tablespoons
instant bouillon
1 tablespoon instant non fat dry
milk
2 teaspoons dehydrated onion
1 pinch garlic salt
Combine and store in 4 ounce portions. Baby food jars are excellent containers. The following recipes call for the mix.
Brown one pound hamburger and drain. Add 2 cups water, 1 cup tomato juice, 1 cup uncooked macaroni and 1 jar of the mix. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes.
Brown one pound hamburger and drain. Stir in 3 cups water, ¾ cups uncooked rice, 1 package mix. Bring to a boil, stirring, reduce heat and cook uncovered 15 to 20 minutes.
Brown one pound hamburger and drain. Stir in 3 cups water, 1 1/3 cups uncooked noodles and 1 jar sauce mix. Bring to a boil, simmer 10 minutes.
Brown one pound hamburger and drain. Stir in 1 cup hot water, add 3 cups uncooked diced potatoes and a jar of the mix. Heat to boiling, reduce heat and simmer 10 minutes, uncovered.
RAW HAMBURGER CASSEROLE
1 pound ground beef
1 tablespoon instant minced onion
½ teaspoon salt
½ teaspoon pepper
1 package frozen mixed vegetables
1 can cheddar cheese soup
16 ounce package frozen fried shredded
potato rounds
Preheat oven to 375°. Mix beef, onion, salt and pepper in an ungreased 2 quart casserole. Arrange vegetables on top of meat. Pour cheese soup on top of vegetables. Cover with frozen potato rounds. Bake uncovered one hour or until potatoes are golden brown.
CORN AND BEEF CASSEROLE: Combine 2½ cups cream style corn, 2 eggs, 2 teaspoons prepared mustard, 1½ teaspoons salt, pepper to taste, ½ cup grated onion, 1½ pounds ground beef and 1 cup bread crumbs in a big bowl. Turn into a 9 by 13 inch baking dish or pan. Bake at 350° for 1½ hours or until meat is done.
MACARONI PIZZA
2 cups uncooked elbow macaroni
½ cup milk
1 egg
1 pound ground beef
1/3 cup chopped onion
8 ounce can tomato and mushroom
sauce
8 ounce can tomato and cheese sauce
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
4 ounce can mushrooms, drained
Cook macaroni until tender. Drain well. Spread in a 7 by 11 inch greased pan. Beat the egg and add milk. Pour over the macaroni. Brown the ground beef and onion in a skillet. Drain off all the grease and add sauces, seasonings and drained mushrooms. Boil until thick and pour over the macaroni and top with 1 cup of Mozzarella cheese. Cheese can be reduced in quantity if desired. Bake in a 350° oven until cheese bubbles. If the tomato and cheese sauce is not available, combine 1 can of regular tomato sauce and ½ cup grated American cheese. Cream of Mushroom Soup can be substituted for the mushrooms. (Emma Crist, Conesville Iowa)
BEEF AND CARROT CASSEROLE
1 pound ground beef
1 tablespoon butter or margarine
¼ cup minced onion
1 clove garlic, minced
2 cans tomato sauce
1 teaspoon salt
¼ teaspoon pepper
1 cup dairy sour cream
1 cup cream style cottage cheese
¼ cup chopped parsley
1 cup sliced cooked carrots
8 ounces medium noodles, cooked
and drained
1 cup shredded cheddar cheese
Brown beef in butter. Add onion and garlic. Stir in tomato sauce, salt and pepper. Simmer 5 minutes. Combine sour cream, cottage cheese, parsley, carrots and noodles and mix well. Put in casserole in layers, starting with noodles and ending with noodles. Top with cheese. Bake at 350° for about 30 minutes till hot through.
TEFLON CLEANER: Mix 2 teaspoons baking soda, ½ cup liquid bleach and 1 cup water. Boil in pan to be cleaned five to ten minutes.
Page 7 Top of Page
EASY BAKE CHICKEN
Remove skin from a 2½ to 3 pound chicken and put in a greased casserole. Sprinkle with pepper. Top with slices of dried beef. Top beef and chicken with a can of cream of mushroom soup. Bake at 350° for one hour, longer if pieces of chicken are large. Remove from oven and place slices of American cheese on top. Return to oven a few minutes to melt.
OLD LEEK AND POTATO SOUP
5 or 6 leeks
3 tablespoons butter
3 cups diced potatoes
1 quart chicken broth
2 teaspoons salt or to taste
¼ teaspoon cayenne
½ teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
Wash leeks. Split lengthwise and cut into thin slices. Sauté in 3 tablespoons butter in a large skillet for 4 minutes. Add potatoes and broth and bring to a boil. Boil two minutes. Reduce heat and simmer till potatoes are tender. Season to taste with salt, cayenne and nutmeg. Strain out vegetables and put through food mill. Return to broth or leave vegetables whole. Melt last 2 tablespoons butter over low heat. Stir in flour. Add 1½ cups hot broth. Blend well until mixture thickens over medium heat. Return to kettle and stir till soup comes to a boil. Serve in hot soup plates.
VEGETABLE HAMBURGER SOUP
Brown ½ pound ground beef. Drain off fat. Stir in 2 cups water, 16 ounce can stewed tomatoes, 8 ounces tomato sauce, 10 ounces frozen mixed vegetables, ¼ cup dry onion soup mix and 1 teaspoon sugar. Bring to a boil. Reduce heat, cover and simmer 20 minutes.
HOMINY AND FRANKFURTER CASSEROLE
In a two quart greased casserole, arrange in pie shaped portions the following: one pound frankfurters, whole, brushed with melted margarine and scored with a sharp knife; 3½ cups cooked or canned hominy, drained; and 2 cups cooked or canned peas, drained. Each will be a separate section. Sprinkle with 4 slices cooked bacon, crumbled and bake at 350°, covered for 25 minutes.
SETTING COLORS AFTER DYEING: YELLOW, TAN and BROWN: 1 cup vinegar to 2 gallons water. BLUE, LAVENDER, and GREEN: 1 ounce alum to 1 gallon water. RED, PINK, and BLACK: 1 cup salt to 2 gallons water. Soak 2 hours before washing.
SHELDON CALVERT'S WOOD CHOPPER'S STEW
1 large can tomatoes
4 ounce can tomato paste
3 medium onions, chopped fine
2 cloves garlic, chopped very fine
1 large can kidney beans
1 can corned beef, shredded
½ teaspoon oregano
Salt to taste
Sauté onions and garlic in cooking oil. Pour off excess if desired. Add tomatoes, paste and oregano and boil for five minutes. Add beans and boil five minutes more. Add corned beef and simmer for 10 minutes, stirring occasionally. Salt to taste. Serve as is, or spoon over hot rice. (Sheldon Calvert, Hanover, Illinois)
BEEF STEW
2 pounds round steak, cubed
¼ cup cooking oil
1½ cups chopped onions
1 pint tomatoes
3 tablespoons quick cooking tapioca
1 can condensed beef broth
1 clove garlic, minced
1 tablespoon parsley flakes
2½ teaspoons salt
¼ teaspoon pepper
1 bay leaf
6 medium carrots
3 medium potatoes
½ cup sliced celery
Brown steak in oil. Add onions, tomatoes, tapioca, beef broth and everything but the vegetables. Let cook about 30 minutes. Add vegetables and cook till done in oven or on top of stove.
MILWAUKEE SOUSE
8 to 10 small pork shanks
1 large veal bone with meat on
it several bay leaves
1 teaspoon whole peppercorns
1 tablespoon salt
2 whole cloves
1 medium onion
½ cup vinegar
Put meat in pot and cover with water. Add all remaining ingredients but vinegar. Cook until tender for 1½ to 2 hours until stock is reduced by half. Cut meat into small pieces, discarding gristle and fat. Add vinegar and press into loaf pans and refrigerate. When thoroughly chilled, slice and serve.
Page 8 Top of Page
FINGER JELLO
2 small packages or 1 large package
Jello
2 envelopes Knox Gelatin
½ cup sugar
2 cups boiling water
1 cup cold water
Mix Jello and sugar and add 2 cups boiling water. While boiling water, soften Knox Gelatin in ¼ cup of the cold water. Add to thoroughly dissolved Jello in hot water and stir until all is undissolved. Add remaining ¾ cup cold water. Let set. Cut in squares or cut into different shapes with cookie cutters.
MARSHA'S CAULIFLOWER RAW VEGETABLE DIP
1 cup Hellman's Mayonnaise
1 teaspoon grated onion
1 teaspoon horseradish
1 teaspoon vinegar
¼ teaspoon curry powder
Let set for a few hours in refrigerator. Best if left overnight. (Mrs. Marsha Bargar, Cedar Rapids, Iowa)
RAW VEGETABLE DIPS
Mix 1 cup Hellman's Mayonnaise, 1½ teaspoons vinegar, 1½ teaspoons ginger, 2 tablespoons finely chopped onions or chives, and 2 to 4 tablespoons soy sauce. Mix well.
Mix 1 carton of sour cream and one package Lipton's Onion Soup Mix together.
Mix 1 package Knorr Dried Leek Soup Mix and 1¼ pints of sour cream. Chill and serve.
SHRIMP SAUCE AND PARTY DIP
1 cup catsup
½ cup salad dressing
2 tablespoons drained horseradish
½ to ¾ teaspoons
sugar
DILL AND ONION DIP
2/3 cup salad dressing (Hellman's
preferred)
2/3 cup cottage cheese
1 tablespoon shredded green onions
1 tablespoon flaked dried parsley
1 tablespoon dill weed
1 tablespoon Beau Monde Seasoning
Pinch of salt
Chopped chives and garlic flavoring
optional
Blend all ingredients till smooth. Chill for a few hours.
HOMEMADE DOG FOOD
3½ cups all purpose flour
2 cups whole wheat flour
1 cup of rye flour
1 cup corn meal
3 cups cracked wheat
½ cup non fat dry milk
4 teaspoons salt
3 packages dry yeast
1 pint of chicken stock or other
liquid
6 eggs, optional
Dissolve yeast in ¼ cup warm water. Pour chicken stock into yeast mixture with eggs. Combine all ingredients. Knead for 3 minutes. Roll dough into ¼ inch sheets. Cut with cookie cutters. Place in 300° oven for 40 minutes. Turn heat off and leave in oven overnight. Will be bone hard by morning.
PAGES