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O HENRY BARS
2/3 cup margarine or butter
1 cup brown sugar
4 cups quick cooking, rolled oats
½ cup light corn syrup
3 teaspoons vanilla
Dash of salt
1 cup chocolate chips
2/3 cups crunchy peanut butter
Cream butter and sugar and add oats, corn syrup, vanilla and salt. Stir until well blended. Press firmly into a greased 9 by 13 inch pan. Bake at 375° for 12 to 15 minutes. Melt chocolate chips and peanut butter in a double boiler. Let baked mixture cool slightly (about 10 minutes). Spread melted topping over cooled mixture. Top with nutmeats, pressing into topping. Chill in refrigerator. Cut into small bars.
HONEY YOGURT CAKE
2 cups sugar
½ pound butter
6 eggs
2 cups flour
1 cup cream of wheat
1 cup yogurt
1 teaspoon baking soda
2 tablespoons vanilla
½ teaspoon salt
Cream butter well and blend in sugar
and eggs. Cream well. Dissolve soda in a few drops of water and add to
creamed mixture. Add flour, cream of wheat to the batter along with the
yogurt, then the vanilla and salt. Beat together well. Bake at 350°
in a greased 9 by 13 inch pan until nice and golden. For the honey topping,
mix 2 cups water to 1 cup sugar and dissolve over low heat. Cook until
medium thick. Remove from heat and squeeze juice from half a lemon and
add with 1 cup honey. Serve over cake while cake is hot.
(Mrs. Anna Jefferies, Vinton, Iowa)
GREEK SUGAR CAKE
12 eggs
1 cup sugar
1 cup cake flour
1 cup farina or cream of wheat
1 teaspoon vanilla
3 teaspoons baking powder
¼ cup cognac or water
½ teaspoon cream of tartar
Separate whites from yolks and put in two different bowls. Beat yolks with sugar. Continue beating and add cognac or water and beat until creamy and lemon colored. Add vanilla and beat a little longer. Sift flour, cream of wheat and baking powder and set aside. In a larger mixing bowl, beat egg whites until stiff but not dry with cream of tartar. Slowly fold into egg yolk mixture alternately with flour mixture until well blended. Pour into an 11 by 16 inch pan, greased with butter or margarine. Bake for 30 to 40 minutes at 350°. For syrup topping, cook 3 cups sugar, 4 cups water and the juice from half a lemon for 10 or 15 minutes. Use cold on hot cake. Top each serving with a cherry. (Mrs. Jefferies)
YOGURT TORTE
½ pound butter
2 cups sugar
6 eggs
1 cup yogurt
2 cups flour
2 teaspoons baking soda
2 teaspoons brandy
Cream butter well with sugar. Add eggs and yogurt and mix well. Then add dry ingredients and brandy and blend well. Bake in a greased 9 by 13 inch pan for 45 minutes at 350°. For topping mix 2 cups water to 1 cup sugar and dissolve over low heat. Cook until medium thick. Remove from heat and squeeze juice from half a lemon and add with 1 cup honey. Cool. Use cooled syrup over hot tortes. (Mrs. Jefferies)
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MIXED BEAN CASSEROLE
1 can green beans, drained
1 can white butter beans, drained
1 can green lima beans, drained
1 can kidney beans, drained
1 can pork and beans
8 slices bacon, cut up and fried
4 medium onions
¾ cup brown sugar
½ cup vinegar
½ teaspoon dry mustard
Fry bacon and remove from fat. Sauté onions in fat. Add brown sugar, vinegar and dry mustard and heat until brown sugar is dissolved. Pour over combined beans in a 2½ quart casserole. Bake at 350° for 1 hour. Freezes very well.
FIVE BEAN CASSEROLE
½ pound bacon, cut up in
small pieces
4 small onions, cut in small pieces
½ pound brown sugar
1 can kidney beans, drained
1 can wax beans, drained
1 can green beans, drained
1 can butter beans, drained
1 large can pork and beans
Cut up bacon and sauté in skillet. Add onions and brown while cooking bacon. Combine all ingredients in a casserole and bake at 350° for one hour.
CHICKEN PAPRIKA
1 chicken, cut up for frying
1½ to 3 tablespoons shortening
1 cup onions
½ teaspoon salt
2 teaspoons paprika
2 cups water or potato water or
vegetable stock
1 teaspoon flour
1 cup sour cream
In a skillet, melt shortening. Add onions and simmer until brown. Then add salt, paprika and water or potato water or vegetable stock. Bring to a boil. Then add chicken and simmer, covered until tender, about an hour. Mix flour and sour cream, stir into cooked chicken and cook five minutes more.
COLE SLAW DRESSING: Mix ½ cup sugar, ¼ cup vinegar, and ¼ cup salad dressing. Add salt to taste.
BEEF CASSEROLE FOR TWELVE
2 onions, chopped
1½ to 2 pounds good ground
beef
8 ounce package medium size noodles
cooked in bouillon
4 ounce can mushrooms
½ cup sliced olives with
pimientos
½ pound American cheese,
grated
Salt and pepper
1 can mushroom soup, mixed with
1 cup sour cream and ½ cup milk
In a large casserole, place ingredients in layers in the order given making just one layer with each ingredient. Bake at 350° for 45 minutes. Then put one can chow mein noodles and 1 can cashew nuts on top and bake 15 minutes longer.
SIX IN ONE OVEN MEAL
Layer in the bottom of Dutch Oven or roaster pan:
2 medium potatoes, peeled and sliced
1 can green beans
2 medium carrots, peeled and sliced
1 stalk celery, sliced
Salt and pepper
1 medium onion, sliced over top
of all ingredients
1 pound ground beef, crumbled over
onions
8 ounce can tomato sauce, poured
over all
Cover and bake for 1 hour at 350°. If out camping, use over medium low fire, testing for doneness from time to time.
CAMPSITE CORNED BEEF SUPPER
2 cans (12 ounces each) corned beef
1/3 cup green onion, sliced
2 tablespoons butter or margarine
2 cans (15½ ounces each)
mayonnaise style potato salad
8 ounce can sauerkraut, well drained
½ teaspoon caraway seed
8 slices Swiss cheese (or Velveeta
Cheese)
Sauté onion in butter in a 10 to 12 inch skillet. Remove meat from cans and cut up meat in skillet. Add potato salad, sauerkraut and caraway seed and mix well. Add cheese and cover and place over low heat. Cook until hot, about 15 to 20 minutes. Serves six. (Mrs. Dale L. Stiff, Tipton, Iowa)
HOMEMADE ANT KILLER: Mix powdered sugar with boric acid and sprinkle where ants are seen.
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CZECH YEAST DUMPLINGS
2 packages dry yeast
½ cup warm water
1 teaspoon sugar
1½ cups milk
1 tablespoon salt
Flour
2 tablespoons melted shortening
1 egg
Dissolve yeast in warm water with sugar. Heat milk and pour into a large bowl. Add salt and enough flour to thicken like gravy. Add shortening and egg and beat well. Add yeast and beat more. Keep adding flour until no longer can be stirred. Put flour on bread board and knead until dough no longer sticks to hands or board. Let rise until doubled in size. Make into balls about the size of a small apple. Let rise until nice and light. In a broiler or roasting pan, put a rack (such as used for cooling cake) in the bottom. Put water in pan just up to rack and salt slightly. Place dumplings on rack when water comes to a boil. Cover and cook about 20 minutes. Test for doneness with toothpick. It should be light and puffy. Remove from pan and tear open with two forks to let steam out.
RHUBARB ORANGE CREAM PIE
3 eggs, separated
1¼ cups sugar
¼ cup soft butter or margarine
3 tablespoons frozen orange juice
¼ cup flour
¼ teaspoon salt
2½ cups rhubarb, cut in
pieces
1/3 cup nutmeats, chopped
Beat egg whites until stiff. Add ¼ cup sugar gradually, beating well after each addition. Set aside. Beat egg yolks thoroughly then add butter, juice, the remaining cup of sugar and salt. Add rhubarb and mix well. Gently fold in egg white mixture. Pour into pastry lined pie pan and sprinkle with nutmeats. Bake at 375° for 15 minutes; then reduce heat to 325° and bake 40 to 50 minutes more. (Nell Johnson, Coal Valley, Illinois)
CHOCOLATE SOUR CREAM FILLING: In top of double boiler, melt ½ cup butter or margarine and 4 one ounce squares of semi sweet chocolate. Remove and let cool. In an electric mixer bowl, mix 1 cup dairy sour cream and 1 teaspoon almond extract on low speed. Add 3 cups sifted powdered sugar ¼ cup at a time. Beat in first mixture and beat until light and smooth. Refrigerate 30 minutes stirring occasionally.
RUSSIAN BLACK BREAD
4 cups rye flour, unsifted
3 cups white flour, unsifted
1 teaspoon sugar
2 teaspoons salt
2 cups whole bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons onion powder
½ teaspoon fennel seed,
crushed
2 packages Fleishmann's Dry Yeast
2½ cups water
¼ cup vinegar
¼ cup dark molasses
1 square (1 ounce) unsweetened
chocolate
¼ cup margarine
1 teaspoon cornstarch
½ cup cold water
Combine first two flours. In a large bowl, mix 2½ cups of the flour to the next eight ingredients. In a pan, combine next five ingredients. Heat to 120° to 130°. Add warm ingredients to dry ingredients in bowl. Beat at medium speed for 2 minutes. Add another ½ cup flour mixture. Beat at high speed for 2 minutes. Beat in remaining flour to get a dough. Turn out or board and let rest 15 minutes. Knead until smooth and elastic for 10 to 15 minutes. Put in greased bowl and cover and let rise until double. Punch down and divide in half. Shape each loaf into a five inch diameter ball. Place in an 8 inch round cake pan. Let rise in warm place until double (about an hour). Bake at 350° for 45 to 50 minutes. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly. Boil one minute. Brush hot bread and return to oven and bake another 2 or 3 minutes. Remove from pans and cool on rack.
CHERRY DESSERT
1 cup red cherries, drained
1 cup sugar
½ cup cold water
1 teaspoon soda, sifted with 1
cup flour (for a thin batter)
1 tablespoon melted butter
Bake 30 minutes at 325°. Top with a sauce made with:
2/3 cup cherry juice
1 cup sugar
1 tablespoon flour
1 tablespoon melted butter
Cool. Pour over cake. Top with whipped cream.
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OLD FASHIONED ICE CREAM
2½ cups granulated sugar
4 level tablespoons cornstarch
5¼ cups whole milk
4 egg yolks
4 egg whites
2 tablespoons vanilla or 2 teaspoons
vanilla and 2 teaspoons lemon extract
1 pint heavy cream, whipped stiff,
or 2 envelopes of Dream Whip
Mix sugar, cornstarch, milk and egg yolks together in a saucepan and cook to make a soft custard. Beat egg whites very stiff. When custard is cool add vanilla or vanilla and lemon extract. Add egg whites to whipped cream or Dream Whip and add to custard. Whip thoroughly at high speed. Put in big bowl and freeze for an hour in the refrigerator or it may be mixed in an ice cream freezer.
ORANGE PINEAPPLE CHEESECAKE SHERBET
12 ounce can frozen orange juice,
thawed
6 ounce can frozen pineapple juice,
thawed
2 quarts buttermilk
3 cups sugar
¼ teaspoon salt
Mix all ingredients until sugar is dissolved. Freeze in hand or electric freezer.
LEMON MILK SHERBET
½ gallon milk
2 cups granulated sugar
Whites of 3 eggs, beaten very stiff
Juice of 5 large lemons, sieved
to clear
Dissolve sugar in milk. Put in freezer to partly freeze before adding eggs and lemon. Makes 3 quarts. Can be made in a hand freezer.
COUNTRY CLUB PUNCH
3 cups sugar
3 quarts water
1 cup strong tea
12 oranges, juiced
12 lemons, juiced
1 quart grape juice
1 small can crushed pineapple
2 quarts ginger ale
Boil sugar and water together about eight minutes. Add tea and chill. Add orange, lemon and grape juices. Add pineapple. Place in refrigerator to mellow about two hours before serving. Before serving, add chilled ginger ale and ice cubes.
BLACK RUSSIAN CAKE
1 Duncan Hines Deep Chocolate Cake
Mix
½ cup oil
1 package of instant chocolate
pudding
4 eggs, at room temperature
¾ cup strong coffee
¾ cup combined creme de
cacao and Kaluha
Mix well and beat about 4 minutes until smooth. Bake for 45 to 50 minutes in a greased Bundt Pan at package recommended temperature. For topping mix:
1 cup powdered sugar
2 tablespoons coffee
2 tablespoons creme de cacao
2 tablespoons Kaluha
Punch cake with cake tester to make holes. Pour hot glaze on hot cake.
CORRECTION: in the June 1973 bulletin, the recipe for Chipped Beef Casserole on page 4 should show 2 hard cooked eggs, chopped. Sorry we missed it.
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