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FROZEN ORANGE DESSERT
1 package orange Jello
1 package regular vanilla pudding
mix
1½ cups cold water
½ cup orange juice
1 can mandarin oranges, drained
1 envelope Dream Whip
Drain mandarin oranges and measure out ½ cup of the juice called for above. Prepare Jello according to directions and chill until just short of set. Cook pudding mix, cold water and orange juice 5 minutes. Let cool. Mix Dream Whip as directed. Whip Jello, pudding mixture and Dream Whip together and fold in oranges. Set in refrigerator until time to serve.
JELLO KISSES
3 egg whites
3½ tablespoons Jello (any
flavor)
¾ cup sugar
Dash of salt
1 teaspoon vinegar
6 ounce package chocolate chips
or bits
Beat egg whites until stiff enough, but not too stiff. Add Jello one tablespoon at a time, beating after each addition. Add sugar 2 tablespoons at a time, beating after each addition. Add salt and vinegar and blend well. Add chocolate chips or bits and drop by teaspoons on brown paper on cookie sheet. Bake at 325° for 8 to 9 minutes. Do not remove from oven, but turn off heat and let kisses remain in oven until cool. Makes about 80 kisses.
COTTAGE CHEESE SALAD
Drain one small can crushed pineapple and 1 small can mandarin oranges well. Mix one box orange Jello (dry) with 2 cups cottage cheese. Prepare one package Dream Whip as directed and combine with cottage cheese and fruits. Chill before serving.
FROZEN CHERRY SALAD DESSERT
16 ounce can dark sweet cherries
8¾ ounce can crushed pineapple
11 ounce can mandarin oranges
8 ounce package cream cheese
1 cup sour cream
¼ cup sugar
¼ teaspoon salt
2 cups miniature marshmallows
½ cup pecans, chopped
Soften cream cheese at room temperature. Drain fruit and reserve a few cherries and orange slices. Beat cream cheese until fluffy. Blend in sour cream, sugar and salt. Fold in fruit, marshmallows and pecans. Let freeze 6 hours or overnight. Unmold and decorate with cherries and orange slices.
GOLD CAKE
2 cups sugar
1 cup butter or margarine
6 egg yolks
1 cup milk
3½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla
Beat sugar and butter or margarine until fluffy. Add egg yolks one at a time, beating after each addition. Mix salt and baking powder with flour. Mix all well and put in three well greased, 9 inch cake pans. Bake at 350° until done.
FAVORITE YELLOW CAKE
Sift 2 cups plus 2 tablespoons flour with 1½ cups sugar, 3 teaspoons baking powder, and 1 teaspoon salt. Then add ½ cup shortening. Cut in with pastry blender. Mix 1 cup of milk and 1½ teaspoons flavoring. Pour half over dry ingredients and beat 2 minutes. Then add 2 eggs and rest of milk. Beat another 2 minutes. Pour into pan and bake 350° for 25 to 30 minutes.
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CAKE MIX KUCHEN
1 package yellow cake mix
½ cup coconut
½ cup butter or margarine
Blend with pastry blender. Pat in 2 layer pans. Pat in and build up sides about 72 inch. Bake at 350° for 10 minute. Top with pie filling (apple, cherry, or apricot can be used). Use 1 cup dairy sour cream and 1 egg beaten together and drizzle over top of filling. Bake at 350° for 25 minutes or until edges are brown.
CHEWEY SPICE BARS
½ cup butter or margarine
1½ cups brown sugar, firmly
packed
2 eggs
1 teaspoon brandy extract
2 cups all purpose flour, sifted
2 teaspoons baking powder
Dash of salt
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
2 packages (1 1/8 ounce) Instant
Oatmeal
with apples and cinnamon
2 packages (1½ ounce) Instant
Oatmeal with raisins and spices
1 package walnuts, shelled
Preheat oven to 350°. Beat butter and sugar until fluffy. Beat in eggs and brandy extract. Sift flour, baking powder, salt, ginger, nutmeg and allspice together. Add creamy mixture and beat until smooth. Stir in the oatmeal. If batter is too thick to mix, thin slightly with water or milk. Spread batter on greased 9 by 13 inch pan. Bake for 30 minutes.
For frosting: Beat 1/3 cup butter or margarine until light and fluffy. Add 1 cup of powdered sugar a little at a time, beating after each addition. Blend in 1 teaspoon brandy extract slowly. Chill. Frost the bars before cutting and top with walnut halves. Makes 3 dozen.
STRAWBERRY PIE
1 cup sugar
1¼ cups water
2 tablespoons cornstarch
1 tablespoon white Karo syrup
Mix and boll until clear. Remove from heat. While still hot, add 1 package strawberry Jello. Stir and cool. Add 1 quart strawberries. Pour into baked pie shell and top with Dream Whip.
STRAWBERRY GLAZE PIE
1 quart strawberries, drained and
stemmed, whole
1 1/3 cups sugar
½ cup water
¼ cup cornstarch
¾ cup cold water
1/8 teaspoon salt
1 tablespoon lemon juice
Red food coloring
Baked pastry shell
Bring sugar and water to the boiling point. Dissolve the cornstarch in the ¾ cup water. Add to syrup mixture. Cook until clear and thick. Blend in salt and lemon juice. Add coloring until a light red in color. Put strawberries in the baked shell. Pour cooked mixture over strawberries. Cool and refrigerate. Top with Cool Whip.
YEAST CHOCOLATE CAKE
2 cups sugar
1 cup margarine
3 eggs
1 cup milk
3 cups cake flour
1 cake yeast dissolved in ¼
cup warm water and
1 tablespoon sugar
4 tablespoons cocoa dissolved in
2 tablespoons warm water
Mix all ingredients and let stand in cool place or refrigerate overnight. Next morning add 1 teaspoon soda, dissolved in 2 tablespoons warm water and also add 1½ teaspoons vanilla. Bake at 350° for 60 minutes in a loaf pan or 25 minutes if in layer pans.
LINA'S EASTER BUNNY COOKIES
1 pound sugar (half brown, half
white)
5 eggs
2 teaspoons baking powder
½ cup butter, softened
1 pound flour
Cream butter, sugar and eggs. Add baking powder and flour. Cover and let stand in cold place overnight. Roll out about ¼ inch thick. Cut out with bunny cookie cutter. Use raisins for rabbit eyes. Bake at 350° on greased cookie sheet. Bake until edges begin to tan. In Lina's oven, they are started on the bottom shelf and finished on the top shelf. Be careful not to bake too long as they will brown easily due to the butter used in the recipe. You get a cross between butter cookies and sugar cookies. (Lina Unglenk, Amana, Iowa)
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DEVILED SWISS STEAK
3 pounds round steak, 1½
inches thick
¼ cup flour
2 teaspoons salt
¼ teaspoon pepper
1½ teaspoons dry mustard
¼ cup hot cooking oil
½ cup water
1 tablespoon Worcestershire Sauce
Combine flour, salt and pepper with dry mustard. Pound mixture into round steak. Brown steak slowly on both sides in cooking oil. Combine water and Worcestershire Sauce. Add to browned meat. Cover tightly and cook over very low heat for 1¾ to 2 hours or until tender. Skim excess fat from meat juices and serve juices with steak. Makes 6 to 8 servings.
BARBECUE RIBS
4 pounds spare ribs
2 to 3 tablespoons liquid smoke
1 cup catsup
2 tablespoons Worcestershire Sauce
¼ cup vinegar
1 teaspoon salt
1 teaspoon chili powder
1 cup water
½ teaspoon celery seed
¼ teaspoon pepper
1/3 cup brown sugar, firmly packed
Brush ribs on both sides with liquid smoke, let stand 30 minutes. Place in roaster pan, fat side up. Bake in a very hot oven at 450° for 30 minutes. Combine remaining ingredients in a sauce pan and heat to boiling point. Pour one third of sauce over ribs. Reduce oven heat to 350°. Cover and bake 1 to 1½ hours basting several times with remaining sauce. Remove cover and bake about 45 minutes longer or until ribs are well done. Baste frequently with barbeque sauce.
HOT DOG SURPRISE
2 cups frankfurters
1/3 cup sharp American cheese,
grated
2 hard cooked eggs, chopped
3 tablespoons chili sauce
2 tablespoons pickle relish
1 teaspoon prepared mustard
½ to ¾ teaspoon garlic
salt
Combine all ingredients. Fill buns or sliced bread. Wrap in aluminum foil or baking paper. Bake at 375° for 10 to 12 minutes. Makes 8 servings.
EGG AND BACON SOUFFLÉ
½ cup bacon, cooked and diced
6 slices bread
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
Fry bacon until light brown. Brush bread with bacon drippings. Put in 3 quart casserole. Arrange in layers and sprinkle each layer with bacon. Combine remaining ingredients and pour over bread. Bake in moderate oven at 350° for 45 minutes. Can be mixed the night before.
CORNED BEEF
5 pounds rump or brisket of beef
3 tablespoons salt
3 tablespoons brown sugar
1½ teaspoons salt petre
Cover meat with cold water and salt, brown sugar and salt petre. Let stand at least two days. After two days, pour off brine. Simmer in plain water over low heat until done.
CORNED BEEF
3 pounds beef brisket or rump or
chuck
3 tablespoons brown sugar
3 tablespoons salt
1½ tablespoon salt petre
Put meat in large bowl and cover with cold water and sugar, salt and salt petre. Put in a cool place for 3 days or longer, turning meat every day. Keep bowl covered. Cook meat in same liquid until tender. If meat is to be served cold, you may add 5 cloves and a piece of stick cinnamon while cooking. If it is served hot, just a couple of cloves and a small piece of stick cinnamon would be optional.
S'MORES
6 wieners
2 cups mashed potatoes (can be
instant)
3 slices cheese, cut in half
Slice each wiener so it lays open and place on baking sheet. Place 3 tablespoons of mashed potatoes on each open wiener. Place half slice of cheese on potato mounds. Place in oven and bake at 275° for about 12 minutes.
EASY ICE CREAM:
Mix 3 packages Royal Vanilla Regular Pudding Mix (used dry) with 2½ cups sugar, 1 tablespoon vanilla and 5 pints half and half. Freeze in a five quart freezer. Makes one gallon.
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CLOVER-LEAF SEAL-IN ROLLS
6 cups flour, unsifted
½ cup sugar
2 teaspoons salt
1 cup butter
1 package gravy mix
2 cups boiling water
3 eggs
2 cakes yeast
¼ cup lukewarm water
¼ pound cheddar cheese,
shredded
Sliced wieners
In 1½ cups boiling water, dissolve 1 cup butter, ½ cup sugar, salt and gravy mix. When cool, add 3 beaten eggs. Soak yeast in ¼ cup lukewarm water. Add 6 cups unsifted flour and mix very well. Cover, put in refrigerator overnight. Dough keeps well in refrigerator for a few days. To make rolls, form balls about 1 inch in diameter, then roll balls flat and place slices of wiener and some cheese on dough. Fold and pinch together. Place 3 balls in greased muffin cup. Brush with butter and let rise until light. Bake 15 minutes at 400°. (Mrs. Louie Hosek, Clutier, Iowa)
200 MILE POT ROAST
On a large sheet of heavy duty aluminum foil, sprinkle ½ package Lipton's Onion Soup Mix. Place a three pound chuck pot roast on soup mix. Sprinkle roast with rest of soup mix. Salt and pepper to taste. Fold aluminum foil with drug store fold, sealing tightly on top and ends. Make 2 more layers of aluminum foil, alternating sides. Fasten on top of manifold of car or truck engine. After 100 miles, turn roast. Roast should be done 100 miles later.
ESTHER JOHNSON'S FRENCH DRESSING
1 cup Wesson oil
1 bottle catsup
½ cup vinegar
1 cup sugar
4 tablespoons onion, grated
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
Mix all but vinegar together with egg beater and beat well. Add vinegar last.
PLAINFIELD SALAD DRESSING
Cook 1 cup egg yolks, 1 cup sugar, 1 cup vinegar, 1 teaspoon prepared mustard, ½ teaspoon salt and 1 cup heavy cream or condensed milk together, stirring constantly until thick. Store in refrigerator.
ESCALLOPED CORN
Put half of a one pound can of cream style corn in a greased baking dish. Chop enough onion to put over the top of the corn. Dot with butter. Crumble enough cracker crumbs to cover top. Then put the rest of the corn over the crackers. Over the corn add more onion, butter and cracker crumbs. Pour just enough milk over cracker crumbs to just cover them. Put in oven and bake about 375° until brown on top. (Mrs. John Daniels, Maquoketa, Iowa)
COOKIE FROSTING:
Blend 1 cup sifted powdered sugar, ¼ teaspoon salt, ½ teaspoon vanilla and 1 ½ tablespoons cream until smooth.
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