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CHOCOLATE DREAM PIE
3 eggs
1 cup sugar
7 tablespoons cocoa
1 cup light corn syrup
1 tablespoon soft butter or margarine
½ cup chopped walnuts, optional
1 teaspoon vanilla
pastry for one crust pie
Beat eggs until thick. Add combined sugar and cocoa gradually. Beat until smooth. Add butter, corn syrup and vanilla. Mix well. Fold in walnuts if used. Pour into unbaked pie crust. Bake at 300° for 1 hour. Top with whipped cream or cool whip. Garnish with grated chocolate. (Karen Hulick, Cedar Rapids, Iowa)
SOUR CREAM CHOCOLATE CAKE
1½ cups sugar
3 eggs
1 cup sour cream
2 squares chocolate, melted
¼ cup water
1¾ cups flour
½ teaspoon salt
1 teaspoon soda
Mix eggs and sugar first. Melt chocolate in water and then combine all ingredients. Bake at 350° for 20 to 25 minutes in layers.
CHOCOLATE PUDDING CREAM PIE
Combine 2 packages instant pudding (one chocolate and one vanilla) with 2 cups milk. Add enough ice cream to make four cups. Turn into a graham cracker crust. Top with a package of whipped topping mixture. Curl chocolate over that. Chill before serving.
NO NAME COOKIES
1 stick margarine
1 cup graham cracker crumbs
1 cup chopped nuts
1 cup coconut
1 package chocolate chips
1 package butterscotch chips
1 can sweetened condensed milk
Melt margarine in baking pan (in oven). Sprinkle crumbs evenly over margarine. Layer remaining ingredients in the order given ending with milk. Bake for 30 minutes at 350° or until golden brown on top. Cool. Cut into squares. Use 9 by 13 or 8 by 12 inch baking pan with one inch sides. (Janet Hulick, Cedar Rapids, Iowa)
CHOCOLATE CREAMY PIE
1 tablespoon Knox Unflavored Gelatin
softened in ¼ cup cold water
6 ounce package semi sweet chocolate
chips
½ cup boiling water
2 eggs
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
½ cup chopped nuts
1 cup whipping cream or one package
Lucky Whip
Graham cracker crust
Melt chocolate chips in top of double boiler. Stir in boiling water. Remove from heat and stir in softened gelatin. Beat eggs with salt, sugar and vanilla until sugar dissolves. Beat into chocolate mixture. Chill till slightly thickened. Stir in nuts and whipped cream. Top with more whipped cream. Curl chocolate shavings over whipped cream. For best results bring chocolate bars to room temperature and shave with potato peeler.
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SCALLOPED POTATOES
Pare and slice potatoes in a 5 by 8 inch dish. Sprinkle with 1 tablespoon flour. Slice a few more potatoes over flour. Salt to taste. Add milk until you can see the milk around the edges of the potatoes. Lay slices of smoky maple flavored bacon. Cover with foil and bake at 425° for about an hour or until potatoes are done. Uncover so bacon will brown. For about 10 minutes.
BOILED BEEF TONGUE
4 to 5 pound beef tongue
6 whole cloves
6 peppercorns
2 bay leaves
1 slice onion
1 tablespoon salt
Place tongue in kettle. Cover with boiling water. Add seasonings. Cover and simmer about three hours until tender. Allow to cool slightly in stock. Remove from water and peel, removing skin and fat. Slice and serve hot.
BAKED BEEF TONGUE
¼ cup fat
¼ cup flour
1 pint tongue stock
½ cup catsup
6 medium onions cut fine
salt to taste
Make a sauce of the fat, flour and tongue stock. Add remaining ingredients and pour over cooked tongue. Bake for 1½ hours at 325°.
RANCH RAISED DOMESTIC RABBIT SPREAD
1 cup leftover ground rabbit meat
½ cup small curd cottage
cheese
1 tablespoon finely diced celery
1 tablespoon finely diced cucumber
1 tablespoon mustard
1 teaspoon finely diced onion
1 teaspoon finely diced pimiento
1 teaspoon finely diced green or
ripe olives
1 teaspoon finely diced pickle
relish
Salt, Pepper and Mayonnaise
hard boiled eggs (about two)
Use mayonnaise to consistency desired. Shred eggs on top for canapés or diced and added to mixture for sandwich spread. (Dorothy Newport, Cedar Rapids, Iowa)
ELSIE'S BROWNIES
2 eggs, beaten
1 cup sugar
½ cup melted butter
½ cup cocoa
½ cup flour
½ cup chopped nuts
½ teaspoon vanilla
¼ teaspoon salt
Add sugar to beaten eggs. Melt butter or margarine in pan and add cocoa. Add melted butter mixture to beaten eggs and sugar. Sift flour and salt. Add vanilla and nuts. Bake at 375° for 25 minutes, if you triple the recipe you can bake them on a cookie sheet. Makes flat and chewy brownies. (Rockford, Illinois)
YOGURT AMBROSIA
2 tablespoons honey
1 tablespoon lemon juice
2 oranges, peeled and sectioned
2 bananas, peeled and sliced
1 pear, cored and diced
¾ cup flaked coconut
1 cup plain or apricot flavored
yogurt
Mix honey and lemon juice. Add fruits and coconut. Chill. Add yogurt and toss gently.
CHILIGETTI
Cook ground beef in pan. Pour over cooked ground beef, beer, one can of El Paso Chili Beans, one package French Spaghetti Sauce (prepared as directed on the package), one can kidney beans, one onion chipped, a little garlic and salt and pepper to taste. Simmer about 30 minutes.
TUNA CASSEROLE
1 can mushroom soup
¼ cup water
1 cup chow mein noodles
Any size can tuna
1 cup sliced celery
½ cup salted cashews
¼ cup chopped onions
dash of pepper
Toss lightly and turn into a 10 by 6 by 1 ½ inch baking dish. Sprinkle remaining cup of chow mein noodles over top. Bake at 375° for 15 minutes or until heated through.
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CHOCOLATE DATE NUT CAKE
1½ cups boiling water
1 large cup dates, cut up
1 teaspoon soda
½ cup shortening
1 cup sugar
2 eggs
1¼ cups plus 3 tablespoons
flour
¼ teaspoon salt
¾ teaspoon soda
Combine boiling water, dates and soda, Set aside to cool slightly. Cream shortening and sugar. Add eggs, flour, salt and soda. Add creamed mixture to date mixture. Make topping of the following ingredients:
½ cup sugar
½ cup nut meats
½ package chocolate chips
Sprinkle over unbaked batter. Bake at 350° for 40 minutes.
GINGER CREAMS
2/3 cup shortening
1 cup brown sugar
2 eggs
1 cup molasses
1½ teaspoons soda, dissolved
in a cup of warm water
½ teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
4 cups flour
Cream shortening and brown sugar. Add eggs, molasses and soda in water. Sift together ½ teaspoon cinnamon, ginger, salt and flour. Mix together adding more flour if needed for stiff batter. Spread ½ inch thick on greased cookie sheets. Will fill two. Bake at 375° for 15 minutes. Nuts and raisins can be added. When cool, ice with thin icing and cut into bars.
ONION RICE BAKE
1 can consommé soup
1 can onion soup
1¼ cups uncooked rice, not
instant
1 can mushrooms, drained
½ stick margarine
Mix and bake for one hour at 350°, stirring after 30 minutes.
PINEAPPLE CHEESE SALAD
24 marshmallows, cut up
½ cup broken pecans
½ pound American cheese,
diced
2½ size can crushed pineapple,
drained
½ cup sugar
3 rounded tablespoons flour
2 eggs
2 tablespoons vinegar
2 tablespoons butter
Pineapple juice (from drained pineapple)
and water to make 2 cups liquid
pinch of salt
Make dressing of sugar, flour, eggs, vinegar, butter, pineapple juice and water, and salt. Cook to consistency of pie filling. Cool and mix with marshmallows, pecans, cheese and pineapple. Chill overnight.
WILD RICE DISH
1 cup wild rice
1 teaspoon salt
4 cups boiling water
2 egg yolks
¼ cup sherry wine
1 pound chicken livers, cut in
small
squares
2 medium sized onions, minced
½ pound fresh mushrooms,
chopped
3 tablespoons flour
½ cup chicken stock
Wash rice thoroughly. Add salt to boiling water. Add rice slowly so water continues to boil. Do not stir. Shake pot to prevent sticking. Cook 25 to 45 minutes till tender. Beat egg yolks with sherry wine. Add to rice. Fry livers in small amount of fat till done. Add to rice. In a separate pan, sauté onions and mushrooms in butter. Add flour and blend. Add chicken stock. Bring to boil and stir into rice.
SALMON PATTIES
Cook ½ cup converted rice (not minute) until tender and dry. Season and cool. Add 1 egg, 1 small diced onion, and one pound can of salmon. Crush 16 2 inch square saltine crackers fine and mix together. Make into patties and fry over medium heat in skillet with margarine.
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CREAMY GARLIC DRESSING
1 pint mayonnaise or Miracle Whip
1 small 8 ounce bottle of Kraft
French Dressing
3 ounces Kraft Parmesan Cheese
1 or 2 crushed garlic buds
1 teaspoon anchovy paste
Mix all ingredients together for garlic dressing. (Bellevue, Iowa)
GREEK GARLIC DRESSING
3 or 4 garlic buds, mashed well
in heavy bowl
2 cups mashed potatoes
1 cup olive oil
½ cup vinegar
¼ cup water
Combine garlic and potatoes. Add oil, vinegar and water a little at a time, stirring and blending as you add. When all blended, cover and refrigerate before using.
CREAMY GARLIC DRESSING
1 cup sour cream
1 teaspoon salt
½ teaspoon sugar
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon pepper
Combine all ingredients in bowl. Cream thoroughly and chill before using.
Iowa number 800-332-5401 Cedar Rapids-Marion number 366-7711
CREAMY ANCHOVY GARLIC DRESSING
1 envelope garlic salad dressing
mix
1 cup dairy sour cream
1 cup mayonnaise or salad dressing
Combine ingredients. Cover and refrigerate at least three hours before using. Makes 2 cups.
HOT FUDGE SAUCE
Combine one package of regular chocolate pudding (not instant), 1 cup water, ½ cup sugar and 1 tablespoon cocoa. Cook until it comes to a boil, stirring constantly. Remove from heat and add one tablespoon butter.
BAKED POTATO CAKES
2½ to 3 cups leftover potatoes
1 egg, beaten slightly
2 tablespoons milk
2 tablespoons flour
¼ teaspoon salt
½ teaspoon baking powder
Stir together egg, milk, flour, salt and baking powder, then add potatoes. Grease iron skillet. Pour in batter and bake in wood burning range oven. They may also be baked in greased and floured muffin tins. (A gas or electric range is a suitable substitute if the wood burning range is not available).
