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SPECIAL CAKE
Punch holes in the top of a still hot baked cake. Pour on a box of lemon jello (mixed as directed and cool but not quite set). Refrigerate overnight. Mix a box of Lemon Whip 'N Chill according to directions and spread over cake. Let set till firm. Mix Dream Whip and top cake with it.
APPLE KUCHEN
Mix 1 cup flour and 2 tablespoons sugar. Cut in ½ cup soft butter. When blended, pat into a 9-inch pie plate. Cover pastry with 2 cups apples. Over apples, spread ¾ cup sugar and 1 teaspoon cinnamon mixed together. Bake for 10 minutes at 375°. While pastry is baking, beat 3 eggs and blend in ½ cup sour cream. Top apples with egg and sour cream mixture and bake another 25 minutes at 375°.
HONGROISE SAUCE
3 pound veal roast
½ teaspoon rosemary
½ teaspoon thyme
salt and pepper
¼ cup ham scraps
1 carrot, chopped
1 stick celery, chopped
½ onion, chopped
1 clove garlic, chopped.
Season veal with rosemary, thyme, salt and pepper. Chop remaining ingredients and spread on top of meat. Bake as usual.
Make a natural gravy from drippings, straining vegetables and spices out. Dice 1/3 cup bacon and onion (combined) and fry so bacon is crisp. Drain off fat. Add to gravy. Add Hungarian Paprika until sauce is light pink in color. Stir in ½ cup sour cream. (Regular paprika can be used if the Hungarian paprika is not available.) Jim Kosek, Chef at the Hotel Roosevelt, Cedar Rapids, Iowa)
CREAMY FILLING OR FROSTING
¼ cup milk
¼ tablespoon flour
¾ cup milk
¾ cup Crisco or margarine
1 cup sugar
salt
vanilla
Make a paste of the ¼ cup milk and flour. Add ¾ cup milk. Cook over medium heat until thick, stirring constantly. Keep covered while cooling. Add remaining ingredients and beat at full speed for ten to fifteen minutes. If margarine is used, omit salt.
FRENCH CREME
Combine 1 cup milk and 4 tablespoons flour and mix until there are no lumps. Cook over medium heat until it starts to get thick. It won't get too thick. Stir constantly. Remove from heat and add 2 teaspoons vanilla. Stir in well. Set aside and let cool completely. Stir occasionally.
Place 1 cup white shortening (not lard) and 1 cup white sugar in bowl and with a mixer, cream until you can no longer taste any sugar crystals (about 15 minutes).
When first mixture is completely cold (and this is important), add to second mixture and beat with mixer real well. Should double its volume. (Mrs. Richard Garrison, Manchester, Iowa.)
CENTER POINT PUNCH
Pour three 6-ounce cans of frozen lemonade concentrate into a punch bowl. Mix with water according to directions. Add 1 package thawed frozen strawberries. Just before serving, add 1 quart ginger ale, (if fresh strawberries are used, crush 1½ cups of the berries and add ½ cup sugar.) Makes 1½ gallons.
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CLINTON LARD PIE CRUST
3 cups flour
1 teaspoon salt
1 cup lard
1 beaten egg
1 tablespoon vinegar
4 tablespoons water
Mix flour, salt and lard. Then add remaining ingredients. Use regular pie crust method. Makes three crusts.
LARD PIE CRUST
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup lard
½ cup boiling water
Sift flour, salt and baking powder together. Make a hole in the flour and fill with lard. Pour boiling water over lard and stir well. Makes three crusts.
LARD PIE CRUST
1½ cups flour
½ cup lard
¾ teaspoon salt
3 tablespoons warm water
Mix well. Makes two crusts.
FRIED PIZZA
½ package yeast
½ cup warm water
pinch of sugar (added to yeast)
1 1/3 cup flour
1 generous tablespoon liquid oil
fat
Dissolve yeast in warm water adding sugar. Mix remaining ingredients and let raise two hours.
Spread dough out in an electric skillet. Pour ½ can tomato paste over dough. Top with a mixture of cooked hamburger and sausage. Cook onion and green pepper with meat. Season meat and oregano, thyme, salt, pepper & garlic salt cooking Mushrooms go on top of the cooked eat. Cover with a few slices of Mozzarella cheese. Then pour on rest of tomato paste with garlic salt, salt and pepper, and sweet basil. Top with Parmesan cheese. Cover and cook at about 300° with steam vent closed. Crust will brown and cheese melted to be ready to serve.
POTATO CHIP COOKIES
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2½ cups flour
1 teaspoon salt
1 teaspoon soda
2 cups crushed potato chips
Cream shortening and sugar and add to eggs. Mix flour, salt and soda and add to batter. Add chips and shape into small balls. Place on ungreased cookie sheet. Mash down with a fork. Bake at 375° for 10 minutes or until done. They will have a peanut butter taste. (Mrs. Daniel Schollar, Van Horne, Iowa)
NEVER FAIL DUMPLINGS
½ cup water
2 tablespoons butter or margarine
½ cup flour
1 egg
broth
Bring water and butter or margarine to a good boil. Dump in flour all at once, like for cream puffs. Beat in thoroughly and let cool to lukewarm. Then add egg and beat in same as for cream puffs. Bring broth to boil. Drop dough by small teaspoons and cover and boil 15 to 20 minutes. This will make enough for two people. For larger families, adjust recipe accordingly. (Mrs. George Wedeking, Marble Rock, Iowa
BAKED BEANS
2 cups navy or pea beans
½ pound salt pork
1 slice onion
2 tablespoons molasses
2 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon mustard
Soak beans overnight in cold water. Cook in same water until tender (about 1 to 2 hours). Drain and save water. Heat oven to 300°. Put beans, pork and onions in layers in a 2 quart container. Combine molasses and seasoning and pour over beans Add enough bean liquid to cover. Cover and bake for 8 hours at 300°. Remove cover last 4 hours. If beans are too thick for your taste, add boiling water to thin.
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OKRA PICKLES
2 pounds tender fresh okra
5 pods of hot red or green pepper
(or ¼ teaspoon crushed dried red pepper)
5 garlic cloves, peeled
4 cups white vinegar
½ cup water
6 tablespoons salt
1 tablespoon celery seed or mustard
seed (optional)
Wash okra and pack in hot sterilized pint jars. Put one pepper pod and garlic clove in each jar. Bring remaining ingredients to a boil. Pour over okra and seal. Let stand 8 weeks before using. Makes 5 pints.
BARBECUED HAMBURGER
1 pound loose hamburger
½ catsup
1 large onion, diced
1 teaspoon dry mustard
1 teaspoon vinegar
1 teaspoon sugar
salt to taste
Stir together in a saucepan. Cook and simmer 50 minutes with lid on.
ONIONLESS BARBECUED HAMBURGER
2 pounds hamburger
¼ cup water
¾ cup catsup
¾ cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
dash of Cayenne pepper
1 teaspoon black pepper
1 teaspoon chili powder
4 tablespoons brown sugar
Boil hamburger and ¼ cup water slowly until meat is done. Add remaining ingredients and cook down until thick.
SCHNIGGLES MAID-RITES
1 pound ground beef
1 medium onion, minced
½ teaspoon salt
dash of pepper
1 cup tomato juice
Brown hamburger. Add onion. When onion is soft, add remaining ingredients. Let cook down and serve on toasted buns. (Schniggles Setzer, South Amana, Iowa)
REUBEN CASSEROLE
1 pound, 11 ounce can sauerkraut,
drained
2 medium tomatoes, sliced
2 tablespoons 1000 Island dressing
2 tablespoons butter
2 4 ounce packages sliced
corned beef, shredded
1 8 ounce package Swiss cheese,
shredded
1 can refrigerated biscuits
2 rye crackers, crushed
¼ teaspoon caraway seed
Spread kraut in bottom of 12 by 8 inch dish. Top with tomato slices. Dot with dressing and butter. Cover with corned beef. Sprinkle with cheese. Bake at 425° for 15 minutes. Remove from oven and separate biscuits into 3 layers, overlapping layers on casserole to form three rows. Sprinkle with crackers and caraway seed. Bake at 425° for 15 to 20 minutes longer.
OVEN FRENCH TOAST
4 eggs, separated
2 tablespoons milk
2 tablespoons sugar
8 slices bread
Beat egg yolks with milk until thick and lemon colored. Beat egg whites until soft peaks form. Gradually add sugar. Fold in egg yolks. Dip slices of bread into mixture. Bake at 450° 5 to 7 minutes or until golden brown on a greased baking sheet.
RHUBARB JELLO JELLY
Cook 4 cups cut up rhubarb in ¼ cup water until mushy. Add 4 cups sugar and boil for 15 minutes, watching carefully. Turn off heat and stir in 1 package strawberry gelatin. Seal in jars while still piping hot.
ESCALLOPED CARROTS AND CELERY
3 cups diced cook carrots
1½ cups diced cooked celery
2 cups medium white sauce
½ cup grated cheese
½ cup bread crumbs
Combine cheese, crumbs and white sauce. Fill a well oiled baking dish with alternate layers of vegetables, and white sauce. Cover and bake in a moderate oven (375°) for 30 minutes. Serves six. (Mrs. Loren Felderman, La Motte, Iowa)
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DAVENPORT RHUBARB SPECIAL
½ pound margarine
2 tablespoons sugar
2 cups flour
6 cups cut-up rhubarb
6 egg yolks, beaten (reserve whites)
2 cups sugar
1 teaspoon salt
4 tablespoons tapioca
1 cup cream (or half and half or
whole milk)
Mix margarine, 2 tablespoons sugar and flour together and press in a 9 by 13 inch pan and bake for ten minutes at 400°. Mix remaining ingredients well and spread over baked crust. Bake for 45 minutes at 375°. When just about done, beat egg whites and add 12 tablespoons sugar. Pour over hot dessert and bake at 350° for 15 minutes
RHUBARB PUDDING
1 cup sour milk
1½ cups flour
1 cup sugar
1 teaspoon soda
½ teaspoon salt
3 tablespoons butter (or oil)
4 cups raw cut-up rhubarb
1½ cups sugar
1½ cups boiling water
Mix all but rhubarb, the 1½ cups sugar and boiling water. Pour batter on bottom of greased 9 by 13 inch pan (deep as possible). Then mix rhubarb, sugar and boiling water and pour over the batter. Bake for 50 to 60 minutes at 375°, until browned on top. (Mrs. Don Cleghorn, Fredericksburg, Iowa)
LISBON RHUBARB PIE
4 cups cut-up rhubarb
2 cups sugar
2 tablespoons flour
4 egg yolks
2 tablespoons butter
Cook rhubarb in small amount of water until tender. Add sugar and flour gradually to cooked rhubarb. Add the egg yolks, beaten and cook for four minutes. Remove from heat and add butter. Cool and pour into a baked pie shell. Top with meringue
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RHUBARB ORANGE PIE WITH CRUMB TOPPING
9 inch pie shell
Butter
4 cups rhubarb
1½ cups sugar
2 tablespoons cornstarch
2 tablespoons grated orange rind
1 egg, slightly beaten
Line 9-inch pie plate with pastry. Brush inside of pie shell generously with butter. Cut rhubarb into 1 inch pieces. Combine with sugar, corn starch, and orange rind. Add egg and mix. Turn into lined pie plate. Cover with crumb topping. Bake 30 minutes at 425 degrees, then at 325° for 10 minutes.
TOPPING
½ cup brown sugar, firmly
packed
¼ cup butter or margarine
½ cup sifted all-purpose
flour
¼ teaspoon cinnamon
Blend with fork until butter is size of peas. Sprinkle over rhubarb filling, but not on rim of pie plate. If sweeter pie is desired, add about ¼ cup sugar more. Otherwise, it is sweet but a bit tart. (Mary Markham, Cedar Rapids, Iowa)
CHERRY BERRY PIE
1 #2 can Pie cherries
1 10 ounce package frozen strawberries
1 cup sugar
¼ teaspoon salt
2 tablespoons cornstarch
2 tablespoons tapioca
1 tablespoon lemon juice
Drain cherries and thawed strawberries, reserving juices. Combine sugar, salt, tapioca and cornstarch. Stir well and blend in berry juices. Cook stirring constantly until thick and clear, about 5 to 8 minutes. Remove from heat, add the drained berries and cherries and lemon juice. Pour into unbaked crust. Place top crust and bake for 25 to 30 minutes at 425°. Makes a 9 inch pie. (Mrs. Charles Fetter, Chelsea, Iowa)
STRAWBERRY GLAZE PIE
Dissolve 1 3 ounce package strawberry gelatin in 1 cup hot water. Chill until slightly thickened. Arrange 1 quart of hulled fresh whole strawberries in pie crust. Spoon gelatin over berries. Chill until firm. Garnish with 1 cup whipped dessert topping. (Mrs. Isaac Wierengo, Albany, Illinois)
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