Page 1 Top of Page
STRAWBERRY SHORT-CUT CAKE
1 cup miniature marshmallows
2 boxes frozen strawberries, thawed
(or 2½ cups sliced and partly mashed fresh strawberries, sweetened
to taste)
1 box strawberry Jello
2¼ cups flour
1½ cups sugar
½ cup shortening (not liquid)
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
3 eggs
1 cup of milk
Grease the bottom of a 9 by 13 inch pan. Do not grease the sides. Spread marshmallows over bottom of pan. Even though the recipe calls for 1 cup marshmallows, you can use up to 2 cups. Mix the strawberries and Jello and set aside. Make a batter of the remaining ingredients and spread over marshmallows. Dribble strawberry and Jello mixture over batter. Bake at 350° for 40 to 45 minutes or until a toothpick Comes out clean. The marshmallows go to the top to form a glaze and the strawberries go to the bottom and are thickened with the Jello without coloring the batter.
CHOCOLATE CUPCAKES
Melt together a four ounce package of semi sweet chocolate and 2 sticks of margarine.
1¾ cups nuts
1¾ cups sugar
1 cup flour
4 eggs
1 teaspoon vanilla
Add chocolate mixture. Bake at 325° for 30 to 35 minutes in aluminum foil baking cups.
STRAWBERRY PRESERVES
Weigh out 4½ pounds cane sugar and set aside. Prepare 3¾ pounds strawberries (wash, hull, etc.). Sprinkle with 2 cups of the sugar, cover, put in refrigerator overnight. Next day, place kettle over high heat, stir constantly and when froth appears ½ inch wide at the edge of the kettle, cook seven minutes longer. Keep stirring. Remove from heat. Crush berries slightly with a potato masher. Add 5 tablespoons fresh lemon juice, ½ teaspoon butter, remainder of sugar mixed with ½ cup Sure Jell and boil three minutes, stirring constantly. Allow to stand until lukewarm. Seal up. Pack in pint jars, with just enough syrup to cover. Can surplus juice separately and use in lemonade for pink lemonade. (Mrs. Frank Hulen, Quincy, Illinois)
RHUBARB BREAD
1½ cups brown sugar
2/3 cup liquid shortening
1 egg
1 cup soured milk
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2½ cups flour
1½ cups diced rhubarb
½ cup nuts
Combine sugar and shortening. Stir in egg with sour milk and vanilla. Add sifted dry ingredients. Stir in rhubarb and nuts. Pour into two greased loaf pans. Sprinkle a mixture of ½ cup sugar, ½ teaspoon cinnamon and 1 tablespoon melted butter or margarine over batter. Bake at 325° for 40 to 50 minutes. Let cool for 2 or 3 minutes. Remove from pan.
Page 2 Top of Page
RHUBARB CRUNCH
1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
½ cup melted margarine
Mix till crumbly. Butter a 9 inch square pan. Spread half of mixture in bottom and pat down. Arrange four cups of rhubarb cut in small pieces over bottom layer of crumb mixture. Combine and cook:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Cook over low heat, stirring until thick and clear. Pour over rhubarb. Place remaining crumb mixture on top and pat down. Bake at 350° for one hour and serve hot.
RHUBARB COBBLER
½ cup sugar
3 tablespoons butter
1 cup sour milk
1 egg
1/8 teaspoon salt
1 cup flour
1 teaspoon soda
1 teaspoon baking powder
Cream butter and sugar. Add sour milk and egg, then dry ingredients. Put in bottom of 8 by 11 inch pan and over this pour a mixture of:
3 cups rhubarb
1 cup sugar
1 teaspoon cinnamon
1 cup boiling water
1 teaspoon vanilla
Bake at 350° for 30 to 40 minutes.
RHUBARB SALAD
Make a rhubarb sauce of 1½ to 2 cups cut up rhubarb, ¼ cup water and a generous half cup of sugar. While hot, stir in 1 package strawberry Jello and set aside to cool. In a blender, combine 1 cup cottage cheese with about 2 tablespoons light cream or milk. Turn and blend until smooth. Pour into rhubarb mixture. Turn into gelatin mold and chill until set.
RHUBARB JELLY
Cook 6 cups rhubarb, diced, and 6 cups sugar until well blended. Add two packages, raspberry Jello and stir well. Cool slightly. Pack into jelly jars. Seal with paraffin.
RHUBARB JELLY
Mix 4 cups rhubarb and 4 cups sugar. Let set overnight. Next morning, cook with 1 cup crushed pineapple (undrained) Cook for 15 minutes. Remove from heat and stir in one package strawberry Jello.
SPICED ORANGES
6 large oranges
1 teaspoon salt
Boiling water to cover oranges
2½ cups sugar
¼ cup corn syrup
½ cup water
1 cup cider vinegar
12 coriander seeds, crushed
1 3 inch stick of cinnamon
Grate skin of oranges in 3 or 4 places. Drop in boiling salted water and boil 20 to 30 minutes. Remove, drain and cool. Boil sugar, corn syrup, ½ cup water, vinegar and spices for 10 minutes. Cut oranges into 4 or 5 crosswise slices. Stick 2 or 3 cloves in each slice. Place in 3 quart casserole and pour boiled syrup over them. Bake at 375° one to one and a half hours or until transparent. Serve with ham or meat.
SPINACH SALAD
½ pound fresh spinach, chopped
2 eggs, hard cooked, chopped
½ cup celery, chopped
½ cup onions, chopped
1 cup sharp cheese, grated
¼ teaspoon Tabasco sauce
½ teaspoon salt
¾ teaspoon vinegar
½ to ¾ cup mayonnaise
Mix all ingredients, toss well and serve.
Page 3 Top of Page
SPANISH RICE
8 slices bacon
1 cup finely chopped onion
¼ cup chopped green pepper
1 pound can tomatoes
1½ cups water (Note: if
home canned tomatoes are used, use one quart and eliminate the water, using
juice and all of the home canned tomatoes)
¾ cup uncooked rice
½ cup chili sauce
1 teaspoon salt
dash of pepper
1 teaspoon brown sugar
½ teaspoon Worcestershire
Sauce
Cook bacon till crisp. Remove bacon. Pour off half of the fat. In remaining fat, cook onion and green pepper until tender. Add remaining ingredients. Cover and simmer 45 minutes. Crumble bacon on top before serving. Serves six to eight.
SWEET AND SOUR PORK
1½ pounds lean pork steak,
cut in 2 by ½ inch pieces
1 No. 2 can pineapple chunks
¼ cup brown sugar
2 tablespoons cornstarch
¼ cup vinegar
1 tablespoon soy sauce
½ teaspoon salt
¾ cup green pepper strips
¼ cup thinly sliced onions
5 cups cooked rice
Brown pork slowly in 2 tablespoons hot fat. Add ¼ cup water. Cover and simmer until tender, about one hour. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add pineapple, syrup, vinegar, soy sauce and salt. Cook over low heat until thick, stirring constantly. Pour over hot cooked pork and let stand 10 minutes or longer. Add pineapple chunks, green pepper and onion and cook 2 or 3 minutes. Serve over rice.
HOMEMADE SALAD DRESSING
Boil 1 cup vinegar, 1 cup sugar and 1 pound of butter. Pour over a mixture of the following:
3 or 4 eggs or 5 or 6 egg yolks
1 teaspoon salt
1 teaspoon mustard
1 cup sweet or sour cream
pinch of pepper
2 tablespoons flour
Mix together and return to pan. Heat until thick.
SCOTCH SCONES
Sift in a bowl:
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
Mix thoroughly and add 1 cup milk. Makes a wet dough. Turn down onto a generously floured surface. No kneading. Roll or pat to ½ inch thick. Cut into pieces. Place on ungreased cookie sheet. Bake at 250° for 35 minutes. Scone should be white not brown. Remove from oven. Slit through center and toast on cut side only. (Note: this recipe contains no shortening)
ENGLISH MUFFINS
1 cake or package yeast
2 tablespoons sugar
½ cup lukewarm water
1½ cups milk, scalded
¼ cup melted shortening
1 teaspoon salt
6 cups flour
After kneading, place in greased bowl and let rise until double. Roll out to ¾ inch thick. Cut with 3 inch cutter. Cover circles and let rise until very light. Bake On greased electric skillet or at 375° in the oven.
HOMEMADE SALAD DRESSING
Blend together:
¼ cup sugar
1 teaspoon salt
1 teaspoon dry mustard
¼ teaspoon paprika
2 tablespoons flour
Add either 4 egg yolks or 2 whole eggs. Beat until well mixed. Add ½ cup vinegar and ½ cup water. Cook over hot water until thick and smooth. An optional ingredient is 3 tablespoons butter or salad oil. When cool, thin with sour cream, sweet cream or canned milk.
HOMEMADE HORSERADISH
2 cups grated horseradish
2 tablespoons sugar
1 teaspoon salt
2 cups cold vinegar
Good luck.
Page 4 Top of Page
PARTY CONES
Mix one package cake mix according to directions. Pour batter into flat bottomed ice cream cones. Fill two thirds full Set cones in muffin tins. Bake at 350° until done (about 20 minutes.) Frost with icing of choice.
BLUEBERRY, RASPBERRY PURPLE LADY
2 packages raspberry gelatin
1 can blueberries
1 cup pineapple
1 package whipped topping
Dissolve gelatin in 1 cup boiling water. Drain fruits and reserve juice. Add cold water to juice to make 2 cups. Add to gelatin mixture. Chill until partly set. Stir in fruits. Prepare whipped topping, using almond flavoring and fold into gelatin. Chill until set. If fruit is chilled before opening, it will set faster.
EGGLESS MILKLESS DEVILS FOOD CAKE
2¼ cups flour
1½ cups sugar
1/3 cup cocoa
1½ teaspoons soda
¾ teaspoon salt
½ cup oil
1½ cups water
1½ teaspoons vanilla
3 teaspoons vinegar
Mix dry ingredients first. Then pour remaining ingredients over them. Mix well. Bake at 350° for 25 minutes.
GLAZED SMOKED PORK CHOPS
½ cup honey
½ cup lime juice
¼ cup light corn syrup
1½ tablespoons soy sauce
½ teaspoon cloves
½ teaspoon grated lime peel
½ teaspoon salt
6 smoked pork chops, 1 to 1¼
inches thick
Combine honey, lime juice, corn syrup, soy sauce, cloves, lime peel and salt. Mix well and bring to boil. Put chops on outdoor grill. Brush generously with sauce. Put on broiler about 5 inches above hot coals until well browned or about 15 minutes, brushing often with sauce.
ONE RISE MIXER BREAD
1 package active dry yeast
¼ cup hottest tap water
2 1/3 cups flour
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon soda
1 egg
1 cup dairy sour cream
Grease 12 medium muffin cups. In a large bowl, dissolve yeast in hot water. Add 1 1/3 cups flour and remaining ingredients. Blend 30 seconds. Scrape bowl often. Beat 2 minutes on high speed. Divide batter evenly among muffin cups. Let rise 50 minutes. Batter will not double. Bake at 350° for 25 to 30 minutes. Add sliced bacon crumbles for an optional ingredient.
