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APPLESAUCE BROWNIES
½ cup shortening
½ cup cocoa
2 eggs
1 cup sugar
½ cup sweet applesauce
1 cup flour
½ teaspoon soda
1/8 teaspoon salt
½ teaspoon baking powder
½ cup black walnuts
1 teaspoon vanilla
Melt shortening, beat in cocoa, eggs and sugar. Beat well. Add applesauce and beat well again. Add dry ingredients. Blend well. Mix in walnuts and vanilla. Pour into a greased and floured brownie sheet. Bake 25 minutes at 350°.
FROSTED RAISIN SQUARES
2 tablespoons butter
1 cup raisins
1½ cups water
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup chopped nuts (optional)
In a saucepan combine butter, raisins and water. Simmer (don't boil) for 5 minutes. While cooling sift flour, sugar, soda, baking powder, salt and cinnamon into mixing bowl. Stir in cooled raisin mixture and chopped nuts. Spread in a greased 13 by 9 by 2 inch pan. Bake at 375° for 15 to 20 minutes. Cool and frost with white powdered sugar icing.
WALL CLEANER: Combine 1 cup ammonia, ½ cup vinegar, ¼ cup soda and one gallon water. Use on all walls.
STRAWBERRY DESSERT
2 cups crushed graham cracker crumbs
½ cup sugar
¼ cup melted butter or margarine
Milk and place in bottom of 9 by 13 by 2 inch pan.
½ cup milk
30 large marshmallows
Scald milk and add marshmallows. Stir till dissolved. Set aside to cool.
2 cups fresh strawberries
½ cup sugar
2 tablespoons cornstarch
¼ cup water
Wash and hull strawberries and mash them. Add sugar and mix well. Add cornstarch and water. Cook over low heat, stirring constantly until it comes to a boil. Cook two minutes or until clear and thick. Set aside to cool.
Fold 1 package whip cream topping into marshmallow mixture. Spread over graham crackers. Top with strawberry mixture. Chill.
PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING
Put a large size yellow cake mix in a large bowl of mixer and make a hole in top of cake mix. Put 1 cup water, ½ cup evaporated milk, ½ cup peanut butter and 2 eggs in cake mix hole. Beat according to directions on package. Bake at 350° for 18 to 20 minutes.
For chocolate frosting, heat a six-ounce package chocolate chips, 1/3 cup evaporated milk and cook until smooth and thick. Remove from heat and stir in 1 ½ cups sifted powdered sugar. Beat until smooth. Makes 30 to 36 frosted cupcakes.
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ITALIAN BEEF CASSEROLE
2 pounds ground beef
½ cup chopped onions
¼ cup chopped green pepper
3 cans tomato sauce
½ teaspoon salt
½ teaspoon oregano
1 package wide Lasagna noodles
1 package cream style cottage cheese
Brown ground beef, onions and green peppers. Pour off fat. Add tomato sauce, salt, oregano. Set aside. Cook noodles separately. Grease oblong casserole. Place half of noodles in bottom of pan. Use half of cottage cheese for another layer in casserole and half of beef mixture for third layer. Repeat layers. Sprinkle with grated Parmesan cheese. Bake at 350° for 30 to 35 minutes. Serves six to eight.
SNAPPY TOMATO CASSEROLE
2 cups canned tomatoes
2 tablespoons chopped onion
4 tablespoons melted butter
½ cup cracker crumbs
1 teaspoon salt
1 tablespoon sugar
½ cup cubed cheese
1 egg, beaten
¼ teaspoon paprika or dash
of chili powder
Sauté onions in butter slightly. Combine all ingredients in a greased casserole and bake for 25 to 30 minutes at 350°.
PLYMOUTH SUCCOTASH
1 quart pea beans
6 pounds corned beef
5 pounds fowl
5 quarts hulled corn
1 medium turnip
5 medium potatoes
Soak beans overnight, then cook and mash. This makes the thickening. Boil beef and fowl until tender and save liquor. Cut up turnips and potatoes and cook in the liquor. Cut the beef and fowl in 1½ inch cubes. Combine all the ingredients and let boil together for about one hour. Stir frequently to keep from sticking. Let cool, always uncovered. Stir occasionally to keep from souring. Serve in soup plates. (Mrs. R. B. Cronbaugh, Cedar Rapids, Iowa)
MUSHROOM SOUP
1 cup sliced mushrooms
2 tablespoons butter
1 tablespoon chopped parsley
2 tablespoons flour
1 quart soup stock (beef)
½ cup good cream
croutons, browned in butter
Wash mushrooms thoroughly, cut in half and slice in very thin pieces. Melt butter and add mushrooms and parsley. Cook until mushrooms are soft. Add flour and cook to golden color. Add soup stock and cook to very thin gravy. Bring to boil and stir in cream. Pour over croutons, browned in butter. Serves 4 to 5.
MUSHROOM SOUP
¼ pound mushrooms, stemmed
and peeled
2 cups chicken stock or milk or
water
1 small sliced onion
3 tablespoons butter
2 tablespoons flour
½ cup cream or top milk
salt and pepper
Melt butter in deep pan. Add onions and chopped mushrooms. Strain if desired. Cook slowly 15 minutes, stirring as needed. Add flour and stir well. Add stock, milk or water and bring to boiling point. Cook in double boiler 20 minutes. Just before serving, add cream or milk.
COOKED SALAD DRESSING
2 cups sugar
1 cup water
1 cup vinegar
1 teaspoon grated onion or onion
juice
1 teaspoon salt
2 teaspoons celery seed
Cook sugar and water until it spins a thread. Add remaining ingredients to cooked sugar and water, pour into a jar and shake vigorously. Refrigerate. Use as needed.
HOMEMADE PLAY DOUGH:
Mix 2 cups flour, 1 cup salt, 2 tablespoons powdered alum, 1½ cups boiling water and 3 tablespoons salad oil or mineral oil together and store in air tight container. May be colored with food coloring if desired.
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BLARNEY STONE SALAD
1 package lime gelatin
1 cup boiling water
½ cup cold water
9 ounce can crushed pineapple
1 package lemon gelatin
1 cup boiling water
½ cup cold water
1 cup whipping cream
1 three ounce package cream cheese
Dissolve lime gelatin in 1 cup boiling water. Add ½ cup cold water and juice from crushed pineapple. Place in 7½ by 12 inch pan. Chill till set. Mix lemon gelatin, 1 cup boiling water and ½ cup cold water. Let lemon gelatin cool till slightly thick. Soften cream cheese and mix with whipped cream. Fold slightly thickened lemon gelatin, cream cheese and cream all together, blending until smooth. Pour over lime layer. Let set. Cut into squares.
BANANA SPLIT LAYER CAKE
1 box yellow cake mix
1 package 12½ ounce fudge
frosting mix
1 cup orange juice
½ cup sugar
2 tablespoons cornstarch
pinch of salt
2 bananas, sliced
Mix cake according to directions. Fill cake pan (two 8-inch layer or one 9 by 13 inch) about half full. Sprinkle the fudge frosting mix (use dry) over the batter. Cover with remaining batter. Bake according to box directions. For the filling, boil orange juice, sugar, cornstarch and salt until thick and clear. Cool. Add bananas. Spread on one layer and cover with other layer. If 1 large cake is baked, divide in half to make two layers. Frost with chocolate frosting.
MOCK WHIPPED CREAM FROSTING
Shake two tablespoons flour and ½ cup milk in jar until thoroughly mixed. Cook over low heat until thick, stirring constantly. Cool. Cream ¼ cup butter and ¼ cup vegetable shortening. Add ½ cup powdered or granulated sugar. Beat four minutes, preferably with mixer. Add flour mixture. Beat another four minutes. Add dash of salt and desired flavoring. (Pat Smith, Waterloo, Iowa)
ORANGE COCONUT COOKIES
¾ cup butter
1½ cups granulated sugar
2 eggs
4 cups sifted cake flour
2½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2/3 cup evaporated milk
1/3 cup fresh orange juice grated
rind (yellow part only) of two oranges
½ cup flaked coconut
Cream butter and sugar well. Beat in two eggs, one at a time. Sift cake flour, baking powder, baking soda and salt together and mix into creamed mixture along with milk and orange juice. Add grated rind and flaked coconut. Light grease cookie sheet. Dust with flour. Drop by teaspoons. Put a pinch of flaked coconut on top of each cookie before baking and a few bits of grated orange rind for color and flavor. Bake at 375° for about 10 to 12 minutes or until lightly browned. Do not overtake. (Mrs. Frank Hulen, Quincy, Illinois)
OATMEAL DROPS
½ cup butter
¼ cup shortening
2½ cups oatmeal
½ cup flour
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup brown sugar, firmly packed
1 egg
Heat butter in skillet until lightly browned. Add shortening and oatmeal. Stir constantly until oatmeal is toast colored. Remove from heat and cool. Sift flour, cinnamon, salt and soda together. In a separate bowl, cream brown sugar and egg. Add flour mixture, then oatmeal mixture. Drop by teaspoons on ungreased cookie sheet. Bake at 375° for in to 12 minutes. Makes three dozen.
DIFFERENT POTATO PANCAKES:
Mix 2 cups grated potatoes, 3 tablespoons yogurt or cottage cheese and one teaspoon salt. (No eggs) Oil a skillet and pour mixture into skillet making one large pancake. Brown over low heat. (Mrs. William Griess, Cedar Rapids, Iowa)
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GERMAN CHOCOLATE BROWNIES
1 four ounce package German chocolate
3 tablespoons butter
1 three ounce package cream cheese
2 tablespoons butter
¼ cup sugar
1 egg
1 tablespoon flour
½ teaspoon vanilla
2 eggs
¾ cup sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup flour
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup chopped nuts
Melt German chocolate and 3 tablespoons butter over low heat. Stir, then cool. Cream cream cheese with 2 tablespoons butter. Gradually add ¼ cup sugar. Cream till fluffy. Blend in 1 egg, 1 tablespoon flour and ½ teaspoon vanilla. Set aside. Make chocolate layer by beating 2 eggs until light, slowly add ¾ cup sugar. Beat until thickened. Add baking powder, salt and ½ cup flour. Blend into chocolate mixture with 1 teaspoon vanilla and ¼ teaspoon almond extract and chopped, nuts. Spread half of chocolate mixture into 8 or 9 inch pan. Top with cheese. Spoon remaining chocolate and zigzag with a knife. Bake at 350° for 35 to 40 minutes.
CHICKEN SUPREME
1¼ cups dry small Hy-Vee
elbow macaroni, cooked according to package and drained
2 cups diced cooked chicken
3 hard cooked eggs, chopped
¾ cup chopped onion
1 can cream of mushroom soup
1 can cream of celery soup
¼ cup grated American or
Velveeta. cheese
Mix above ingredients in the morning and pour in baking dish. Cover. Refrigerate until evening. Sprinkle paprika on top and bake covered at 325° for one hour. Uncover for the last fifteen minutes to brown top.
STRAWBERRY GLAZE:
Crush one pint strawberries. Blend ½ cup water, ¾ cup sugar, 2½ tablespoons cornstarch and 2 drops red coloring. Add crushed berries. Bring to boil and cook till thick and clear (about 2 minutes). Strain through sieve. Spoon over berries.
PEANUT BUTTER CAKE
½ cup peanut butter (smooth)
½ cup shortening
1½ cups brown sugar
2 eggs
1 teaspoon vanilla
1½ cups sifted cake flour
2 teaspoons baking powder
2/3 cup milk
½ teaspoon salt
Cream shortening, peanut butter and sugar. Add eggs and vanilla and beat well. Add sifted dry ingredients alternately with milk, adding flour first and last. Bake in an eight inch square pan lined with paper. Bake at 350° for 50 minutes.
FROSTING: Combine 2 large tablespoons smooth peanut butter, 1 large tablespoon butter and enough powdered sugar for a thick frosting.
TOASTED COCONUT BREAD
3 cups flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 1/3 cups flaked coconut, toasted
1 tablespoon orange rind
1 egg
1½ cups milk
1 teaspoon vanilla
Sift flour, baking powder, salt and sugar. Stir in coconut and rind. Beat egg until foamy. Mix with milk and vanilla. Stir into dry ingredients. Mix thoroughly, but do not beat. Pour into greased 9 by 5 inch loaf pan. Bake at 350° for 1 hour, 11) minutes.
BEEF BRISKET WITH GINGER GRAVY
Dredge three to four pounds beef brisket in a mixture of ¼ cup flour, 2 teaspoons salt, ¼ teaspoon pepper, 1 teaspoon ginger, ¼ teaspoon ground cloves and 1/8 teaspoon thyme. Brown dredged brisket in 3 tablespoons lard. After browning, pour off fat. Add ½ cup water, 2 tablespoons lemon juice, 3 medium sliced onions. Cover tightly and simmer 3 to 3½ hours or till tender. Remove meat and measure cooking liquid. Add enough water to make 3 cups liquid. Add enough of the flour mixture used to dredge meat to make gravy to serve with brisket.
