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ORANGE SLICE CAKE
1 pound candy orange slices, cut
up
1 cup pecans, chopped
1 cup flaked coconut
8 ounces dates, chopped
1 cup buttermilk or sour milk
3 cups flour
1 teaspoon soda
¼ teaspoon salt
1 cup margarine or butter
2 cups sugar
4 eggs
Stir ½ cup flour into orange slices. In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time, mixing well until blended. Sift 2½ cups flour with soda and salt together and add to mixture, alternating with milk. When all ingredients are well blended, stir in dates, nuts and coconut. Add orange slices last. Line bottom of angel food cake pan with greased wax paper. Do not grease sides. Bake at 250° for 2 ½ to 3 hours. When cake is done, pour a mixture of ½ cup orange juice and 2 cups powdered sugar over hot cake.
BARBEQUE SANDWICHES
2 tablespoons shortening
1 pound ground beef
1½ cups onion, finely chopped
1 to 2 cups celery, finely chopped
Combine in a large skillet and brown well. Add the following:
1 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon chili powder
¼ teaspoon garlic salt
1 teaspoon sugar
½ cup catsup
1 can tomato soup
Simmer about 45 minutes to an hour. Serve on toasted buns.
JELLO SNOW ICE CREAM
4 eggs well beaten (until lemon
colored)
2 cups sugar
1 package Jello
1 tall can Carnation Evaporated
Milk
4 cups regular milk
½ teaspoon salt
Vanilla to taste
Beat well and chill. Add snow until no more can be added. Makes six 1½ pint containers. Can be frozen.
TWINKIES DESSERT
4 packages Twinkies
2 boxes Orange Jello
1 cup hot water
1 cup crushed pineapple, drained
½ cup pineapple juice
1 quart vanilla ice cream
7 ounce bottle Seven Up
Use 9 by 12 inch pan. Cut Twinkies in half, lengthwise and place in pan, cut side up. Dissolve Jello in hot water. Add pineapple juice, ice cream and Seven Up. Fold in pineapple and pour over Twinkies and chill.
POTATO SALAD FOR FIFTY
12 pounds potatoes
2 cups French Dressing
1½ teaspoons salt
½ cup vinegar, optional
12 eggs, hard cooked and diced
¾ cup green pepper, chopped
1 cup pimiento, chopped
1 pound celery, cut in rings
2 cups mayonnaise
1 cup onion, chopped
1½ cups pickles, chopped
Cook potatoes and dice. Marinate potatoes with combined French Dressing, salt and vinegar. Add remaining ingredients carefully end serve.
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SALMON PATTIES
Cook ½ cup of converted rice until tender and dry. Season and cool. Add 1 egg, 1 small diced onion and 1 pound can undrained salmon. Finely crush sixteen 2 inch square saltine crackers. Mix all ingredients. Shape into patties and fry.
WELSH RAREBIT SAUCE
¼ cup butter
8 cups Sharp Cheddar Cheese, shredded
2 teaspoons Worcestershire Sauce
1 teaspoon dry mustard
Dash cayenne pepper
1 cup light cream or half and half
4 eggs, slightly beaten
In top double boiler melt butter over hot water. Add cheese and heat, stirring occasionally until cheese is melted. Stir in Worcestershire Sauce, mustard and pepper. Combine cream and eggs and stir into cheese. Cook until thick, stirring frequently.
SWEET AND SOUR PORK
2 pounds pork stew meat, cut in
½ inch chunks
3 medium turnips, cut in ½
inch pieces
2 stalks celery, cut in ½
inch pieces, on the diagonal
2 medium carrots, cut in ½
inch pieces, on the diagonal
1 medium green pepper, cut into
strips
1 medium cucumber, cut into cubes
1¼ cups cider vinegar
Salt
3 tablespoons cornstarch
3 tablespoons Soy Sauce
1½ teaspoons ginger
1 clove garlic, minced
3 tablespoons salad oil
¾ cup brown sugar, packed
In a bowl combine vegetables with ¾ cup vinegar, ½ cup water and 1 tablespoon salt. Refrigerate. In another bowl, put pork, vegetables, cornstarch, soy sauce, ginger, garlic and 1 teaspoon salt. Stir to coat meat. In a large skillet, over medium heat, brown pork well. Stir in sugar, water and ½ cup vinegar. Cook 45 minutes or until meat is fork tender and mixture thickens.
DIET DRESSING
8 ounce carton unflavored yogurt
1 teaspoon unsweetened lemon juice
2 to 3 teaspoons prepared mustard
¼ teaspoon onion salt
½ teaspoon artificial sweetener
Mix well. Nine calories per tablespoon.
DIET DRESSING
1½ cups buttermilk
1 tablespoon minced parsley
1 teaspoon dry mustard
2 teaspoons cream style horseradish
1 teaspoon artificial sweetener
½ teaspoon salt
1/8 teaspoon black pepper
Mix well. Five calories per tablespoon.
PRUNE DROP COOKIES
2/3 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, well beaten
1 teaspoon vanilla
½ cup sour milk
1 teaspoon soda
1 cup prunes, cooked and chopped
3½ cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup nuts, chopped
Cream butter and sugar. Add beaten eggs and mix well. Dissolve soda in milk and add with remaining ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 15 minutes.
SOY BEAN LOAF
Soy beans are to be cooked. Soak overnight before cooking. Grind or mash 2 cups cooked soy beans and add 1 small onion, finely ground or grated, and 1 cup milk, 1 beaten egg, 1 tablespoon oil, ½ teaspoon celery salt, 1 vegetable bouillon cube, 1½ cups melba toast crumbs or whole wheat crumbs and ½ teaspoon sage or thyme. Mix thoroughly and bake in well oiled loaf pan 30 to 40 minutes in moderate oven. Serve with tomato sauce.
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BLUEBERRY SWIRL PIE
10 ounce package frozen blueberries,
thawed (2 cups)
2 tablespoons sugar
2 teaspoons lemon juice
2 tablespoons cornstarch
Mash undrained blueberries. Add water, if needed, to make one cup. Combine in a small sauce pan and cook until thickened and bubbly. Remove from heat, stir in lemon juice. Chill thoroughly.
8 ounce package cream cheese, softened
2 tablespoons sugar
3½ ounce vanilla whipped
dessert mix
9 inch graham cracker crust
Beat cream cheese and sugar until fluffy. Prepare vanilla whipped dessert according to package directions. Beat in cream cheese. Mix well. Spread half of this mixture into bottom of crust. Spoon on chilled blueberries and top with remaining cheese mixture. Swirl with table knife through blueberries to obtain a marble effect. Chill until served.
MAPLE TAPIOCA
1 cup pearl tapioca
3 cups water
Let stand overnight. Add three more cups water and cook until clear. Add a pinch of salt and 3 cups dark brown sugar. Bake one hour at 350°. Stir about every 15 minutes. Add a cup of chopped nuts. Serve with whipped or plain cream. Serve hot or cold.
PURPLE PEARL TAPIOCA
Cover one small package pearl tapioca with water and let soak overnight. Next morning, put in double boiler, adding enough liquid to cover. Cook at least one hour and 15 minutes. Check for doneness. Remove from heat and add ½ cup sugar and 1 quart strawberries or raspberries. Cool. Add bananas and 1 cup whipped cream before serving.
PUDDING SAUCE:
Cream 1/3 cup butter, 1 cup sugar. Add the juice of one lemon and the grated rind of one lemon and stir until nice and fluffy. Put on warm steam pudding.
CHOCOLATE PEANUT BUTTER FONDUE
1 cup crunchy peanut butter
6 ounce package semi sweet chocolate
chips
½ cup sugar
1 cup milk
Combine chocolate, sugar and milk in a sauce pan. Heat, stirring constantly until chocolate is melted. Add peanut butter and mix well. Pour into fondue pot. Can be thinned with a little milk. Dip with pound cake squares, bananas, pineapple chunks, apple or pear slices, marshmallows or seedless grapes.
PEACH KUCHEN
2 cups sifted flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup butter or margarine
12 peach halves, canned or frozen,
drained
1 teaspoon cinnamon
2 egg yolks
1 cup heavy or sour cream
Preheat oven to 400°. Sift together flour, baking powder, salt and 2 tablespoons of sugar. Cut into butter with pastry blender until it looks like coarse corn meal. Place in bottom of an eight inch square pan. Pat up the sides a little. Place peaches cut in half, on top and sprinkle with mixture of sugar and cinnamon. Bake 15 minutes and spread with a mixture of slightly beaten egg yolks and cream. Bake 30 additional minutes.
RAISIN SAUCE
1 cup raisins
1½ cups brown sugar
1½ cups water
½ cup lemon juice
4 tablespoons butter
¼ teaspoon salt
Cook raisins in water until tender. Drain off liquid, adding enough water to make the 1½ cups liquid. Mix brown sugar and cornstarch. Add remaining ingredients. Cook in double boiler until thickened. Serve warm with ham.
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SELF FROSTING CHOCOLATE CAKE
1 cup flour
¼ teaspoon salt
2 teaspoons baking powder
1¼ cups granulated sugar
7 tablespoons unsweetened cocoa
¾ cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter or
margarine
½ cup walnuts or pecans,
chopped
½ cup brown sugar, firmly
packed
1 cup water
Sift flour, salt, baking powder and ¾ cup of sugar with 2 tablespoons cocoa. Mix in milk and vanilla until smooth. Lightly stir in melted butter or margarine and nuts. Spread evenly in greased eight inch square baking pan. In a sauce pan, mix remaining ingredients and bring to a boil. Stir until sugars are dissolved. Pour over batter and bake in preheated 350° oven for 40 minutes. Cool on cake rack for 20 minutes after baking. Turn out bottom side up and fudge will be on top.
LEMON SAUCE
½ cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup boiling water
2 tablespoons butter
1½ tablespoons lemon juice
Mix sugar, cornstarch, salt and nutmeg. Gradually add boiling water. Cook over low heat until thick and clear. Add butter and lemon juice. Blend thoroughly.
LEMON SAUCE
1/3 cup boiling water
1/3 cup sugar
1 tablespoon butter
Juice and grated rind of one lemon
Pinch of salt
2 teaspoons cornstarch
1/3 cup milk
1 egg, separated
Bring first 5 ingredients to a boil. Blend cornstarch, milk and egg yolk. Stir into boiling water and mix until thick. Remove from heat. Fold in stiffly beaten egg white.
BREAKFAST COOKIE BAR
1 cup butter or margarine
½ cup dark molasses
½ cup brown sugar, firmly
packed
4 eggs
2 cups flour
1 cup wheat germ
2 teaspoons baking powder
½ teaspoon salt
1 cup rolled oats
1 cup raisins
1 cup walnuts, coarsely ground
Combine all ingredients. Turn into a greased 9 by 13 inch pan. Bake at 350° for 30 minutes. Cool and cut into bars.
CINNAMON ROLL SYRUP:
Put 1 cup corn syrup, 1 cup brown sugar (packed) and ¼ cup butter in a pan. Cook until sugar dissolves. Pour over cinnamon rolls to add to the richness and sweetness and waist enlarging qualities.
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