Jun. 3 Jun. 10 Jun. 17 Jun. 24
Yeast Equivalency 6-3-00 Top of page
1 3/5 ounce cake yeast = to 1¼ ounce pkg. dry yeast or 1 tbsp.
ORIENTAL SALAD FROM PILLSBURY COOKBOOK (Mamye from Anamosa) (4-22-00) 6-3-00
6 cups chopped cabbage red or green
4 green onion, sliced (opt.)
1/3 cup oil
2 tbsps. sugar
1 pkg. ramen noodles oriental flavor
(crumble up don't cook)
2-3 tbsps. toasted sesame seeds
Toss cabbage and onions. Heat together the oil and sugar and flavor pkg. from noodles pour over cabbage. Cover and chill 1 hour. At serving time add the noodles and sesame seeds.
THE BEST NOODLE SALAD from Linda in Illinois (4-22-00) 6-3-00
4 pkgs. Ramen noodles, save flavor
pkgs.
1 cup Hormel real bacon bits
1 jar sweet & sour sauce
sunflower seeds
slivered almonds
large sprig (bunch) broccoli, finely
chopped
1 can mandarin oranges, drained
well
Heat margarine and or oil fry noodles, nuts and seeds. Take out of pan and put in broccoli. Cook for a bit and when ready to serve add sauce and oranges and rest. Mix well.
GOOSEBERRY PIE (6-1-98) 6-3-00
3 cup gooseberries
1 cup sugar
¼ cup water
½ tsp. cinnamon (optional)
½ tsp. cloves (optional)
½ tsp. nutmeg (optional)
Combine first three ingredients, cook berries until tender. Remove from heat. Combine half cup sugar with 4 tbsps. flour and optional ingredients and add the berries. Let mixture cool. Once cooled pour into unbaked pie shell then top it with crust. Bake at 450° for 10 minutes. Reduce to 350° and bake for an additional 20-25 minutes.
VEGETABLE RICE BAKE (10-21-99) 6-3-00
4 cups water
2 tbsps. instant chicken bouillon
granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower
In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.
MEXICAN FUDGE (from Aunt Fern) 6-3-00
4 lbs. cheddar cheese, shredded
3 eggs
1 cup Mrs. Wrenford's green salsa
(hot)
Layer half of the cheese on bottom of ungreased 9x13" cake pan. Mix 3 eggs with salsa. Pour over cheese. Top with remaining cheese. Bake at 350° for 30 minutes or until golden and set.
Secret Cookie from Hudson Dayton
Department Stores
On open line its called THE CHOCOLATE
CHIP COOKIES sep/oct99pg2
THE CHOCOLATE CHIP COOKIES (6-25-99) 6-3-00
1 stick butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
Pinch of salt
18 ozs. white chocolate chips
1 cup chopped nuts
In a saucepan, melt butter and 12 ozs. chocolate chips, stirring often. Stir in eggs, sugar and vanilla; mix well and set aside. In a large bowl, combine flour, baking soda, salt, white chocolate chips and nuts; mix well. Pour first mixture over second; stir to combine. Chill dough in refrigerator. Put on ungreased cookie sheet and bake at 350° for 12-14 minutes. Cookies can be frozen.
Correction on flour in Amana Ox Yoke Rhubarb Custard Pie 1 tbsp. not ¾ tsp.
AMANA OX YOKE RHUBARB CUSTARD PIE (5-6-00) 6-3-00
Makes 2 pies
10½ cups chopped rhubarb
(or 5¼ cups strawberries and 5¼ cups rhubarb)
4½ cups sugar
9 eggs (beaten)
¾ cups half and half
3/8 tsp. salt
Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 1 tbs. flour. Mix remaining ingredients and pour into crusts. Bake at 375° for 1½ hours or until set.
SWEETENED CONDENSED MILK (5-6-00) 6-3-00
1 cup milk
2/3 cup sugar
2 tbsps. corn starch
2 tsps. Margarine or butter
Combine all ingredients and cook until thick and smooth.
THE CHOCOLATE CHIP COOKIES (6-25-99) 6-10-00 Top of page
1 stick butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
Pinch of salt
18 ozs. white chocolate chips
1 cup chopped nuts
In a saucepan, melt butter and 12 ozs. chocolate chips, stirring often. Stir in eggs, sugar and vanilla; mix well and set aside. In a large bowl, combine flour, baking soda, salt, white chocolate chips and nuts; mix well. Pour first mixture over second; stir to combine. Chill dough in refrigerator. Put on ungreased cookie sheet and bake at 350° for 12-14 minutes. Cookies can be frozen.
ORIENTAL SALAD NEW FROM PILLSBURY COOKBOOK (Mamye from Anamosa) (4-22-00) 6-10-00
6 cups chopped cabbage red or green
4 green onion, sliced (opt)
1/3 cup oil
2 tbsps. sugar
1 pkg. ramen noodles oriental flavor
(crumble up don't cook)
2-3 tbsps. toasted sesame seeds
Toss cabbage and onions. Heat together the oil and sugar and flavor pkg. from noodles pour over cabbage. Cover and chill 1 hour. At serving time add the noodles and sesame seeds.
MEXICAN MEATLOAF 6-10-00
2 lbs. ground beef or turkey
1 small onion, chopped
¾ cup catsup
2 eggs
1 pkg. of saltine crackers (1 tube
of a four pkg.)
Mix and form into loaf. Bake 350° 1 hour. Pour a jar of salsa (your choice) on top and bake another 15-20 minutes.
CHICKEN TERRIFIC (nov/dec97pg1) 6-10-00
Crust:
8 ozs. seasoned stuffing mix
½ cup margarine, melted
1 cup chicken broth
Spread half this mixture in a Six 13" dish.
Filling:
2½ cups diced, cooked chicken
1 tsp. salt
½ cup chopped onion
½ cup chopped celery
½ cup mayonnaise
2 eggs
½ cup milk
1 can cream of mushroom soup
1 cup shredded cheese
Combine the first 5 ingredients and spread over crust. Cover with remaining stuffing mixture. Mix eggs and milk. Pour over stuffing and refrigerate overnight. Spread with soup and bake 1 hour at 350°. The last 10 minutes, sprinkle with cheese and bake until browned.
AMANA OX YOKE RHUBARB CUSTARD PIE (5-6-00) 6-10-00
Makes 2 pies
10½ cups chopped rhubarb
(or 5¼ cups strawberries and 5¼ cups rhubarb)
4½ cups sugar
9 eggs (beaten)
¾ cups half and half
3/8 tsp. salt
Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 1 tbs. flour. Mix remaining ingredients and pour into crusts. Bake at 375° for 1½ hours or until set.
SPANISH TAVERNS (may71pg4) 6-10-00
Cook for 7 minutes, 1½ cups water, ¾ cup catsup, 1 tablespoon chili powder, and 1 large onion (chopped). Add 2 pounds hamburger, 2 tablespoons prepared mustard and salt and pepper to taste. Cook 10 minutes. Serve hot on buns.
CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 6-10-00
1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening
Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.
CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 6-10-00
2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening
In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.
POTATO PANCAKES 6-10-00
2 cups grated potatoes
1 egg
1½ tbsps. flour
1 tsp. salt
Mix potatoes, flour salt and egg, beaten. Drop by teaspoonfuls onto well greased skillet. Brown on both sides. Can add grated onion or carrot.
A lady called and said you can find a recipe for potato pancakes on page 218 in the Silver Anniversary Cookbook.
Hints on potato pancakes:
Use large amount of fat for frying. Fry till they are brown like fried potatoes.
POTATO PANCAKES 6-10-00
2 cups cubed potatoes
¼ cup milk
2 eggs
½ small onion, chopped
1½ tsp. salt
¼ cup flour
½ tsp. baking powder
Put ingredients in the blender in order given. Cover blender and blend until potatoes are grated. Drop by tablespoonfuls onto a well greased griddle. Bake till brown and turn once.
MOIST BRAN MUFFIN (NO EGGS) (5-27-00) 6-10-00
½ cup all bran
½ cup milk
2 tbsps. vegetable oil
½ cup flour
2 tbsps. sugar
1 tsp. baking powder
¼ tsp. salt
Combine bran and milk and let set 5 minutes. Stir in the oil. Combine and add the rest of the ingredients. Fill greased or paper lined muffin cups ½ full. Bake 400° 18-20 minutes. Cool 5 minutes before removing from pan. Makes 4 muffins.
MAID RITES (FROM MUSCATINE) (5-13-00) 6-17-00 Top of page
1 lb. hamburger, browned
add onion to taste
1 bouillon cube, beef or chicken
2 tbsps. brown sugar
Cover with root beer and cook till root beer evaporates.
MAID RITES (FROM MAID RITE RESTAURANT) (5-13-00) 6-17-00
2 lbs. ground beef
1 tsp. pepper
1½ tsp. salt
1/3 cup flour
1/8 tsp. each, onion salt, garlic
salt, thyme and celery salt
Mix together dry ingredients and add ½ cup milk. Add beef and mix by hand. Cook in a double boiler stirring every 5 minutes till done.
THE CHOCOLATE CHIP COOKIES (6-25-99) 6-17-00
1 stick butter
12 ozs. chocolate chips
3 eggs, slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
Pinch of salt
18 ozs. white chocolate chips
1 cup chopped nuts
In a saucepan, melt butter and 12 ozs. chocolate chips, stirring often. Stir in eggs, sugar and vanilla; mix well and set aside. In a large bowl, combine flour, baking soda, salt, white chocolate chips and nuts; mix well. Pour first mixture over second; stir to combine. Chill dough in refrigerator. Put on ungreased cookie sheet and bake at 350° for 12-14 minutes. Cookies can be frozen.
VEGETABLES KELLEY (may/jun79pg3) 6-17-00
2 cups green beans (frozen)
1½ cup sliced onions
2 cups celery
1½ cup sliced carrots
2 cups tomatoes
3 tablespoons minute tapioca
½ teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
3 tablespoons butter
Green pepper (optional)
Grease a 2 quart casserole dish. Put all ingredients in the casserole and bake at 350º for 2 hours, covered.
VEGETABLE RICE BAKE (10-21-99) 6-17-00
4 cups water
2 tbsps. instant chicken bouillon
granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower
In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.
LAURA'S RHUBARB PINEAPPLE PIE 6-17-00
3 cups fresh rhubarb, cut into ½
inch pieces
1½ cups sugar
2 tablespoons corn starch
dash salt
1 egg
½ ounces crushed pineapple
Place sugar, corn starch, salt and egg in mixing bowl and mix with mixer. Fold in rhubarb and pineapple. Pour mixture into crust. Top with top crust. Bake at 450° for 10 minutes. Then 350° 30 minutes.
CRYSTAL LITE LEMON PIE (3-1-00) 6-24-00 Top of page
3 cups milk
2 4 serving size instant vanilla
pudding
8 ozs. tub cool whip, thawed
1 small container crystal lite
(use dry)
Mix together and pour into a ready made graham cracker crust. Chill 4 hours in refrigerator.
GREEK PASTA SALAD (7-14-99) 6-24-00
1 lb. linguine or rotini, cooked
1 can jumbo, pitted olives, sliced
and drained
2 sweet red pepper. sliced in julienne
strips
2 green peppers, sliced in julienne
strips
1 pt. cherry tomatoes
1 bunch green onions, chopped
½ lb. Feta cheese, crumbled
Dressing;
2 tsps. dried basil
2 tsps. oregano
2 tsps. dill weed
1 tsp. pepper
2 tsps. salt
1 cup olive oil
1/3 cup red wine vinegar
2 cloves minced garlic
1 green onion chopped
3 tbsps. dijon mustard
Combine dressing ingredients; toss with veggies and cheese; let marinate in refrigerator. You could also add 2 jars of marinated artichokes, drained.
HOMEMADE BREAD OR CINNAMON ROLLS FROM ALICE (The bread lady) of Mt.Vernon 6-24-00
Mix 1 pkg. yeast dissolved in warm water and ¼-1 tsp. sugar and let set while mixing next ingredients.
Combine and dissolve:
2 cups boiling water
1 cup sugar
1/3 cup olive oil or butter flavored
Crisco
1 tbsp. salt
2 eggs
flour to consistency plus or minus
5 cups
Prepare between 2 and 5 pm. Mix the hot mixture from above, water, sugar, oil and salt. Add the flour till it cools a little then add the eggs. Add the yeast mixture. Keep adding flour till dough isn't sticky but is still moist. Put covered oiled dough in oven to rise. Add a measuring cup of water into the oven too to keep dough from drying out. Remove the dough from oven between 10 and 10:30 pm. Shape into rolls or loaves using 2 pans that are not as big as lasagna pan but not as small as 9x13" pan for rolls. Put back into oven on the 2 racks and let rise until next day. About 7 am or 8 am take 1 pan out of oven and leave the other on the bottom rack also leave in the cup of water. Bake 350-375° 20-25 minutes. The second pan bake 20 minutes. Can brush with olive oil or butter.
Alice called back in after this recipe was given and stated that she only gets one pan of rolls from the above recipe. If you want to follow the recipe exact, with the pans, double the ingredients.
RHUBARB CRUNCH 6-24-00
1 cup flour
1 cup brown sugar
¾ cup oatmeal
½ cup butter or margarine
Mix together until crumbly. Place about ½ or 2/3rds in the bottom of a greased 8x10" pan. (Recipe can be doubled and put in a 9x13" pan.) Add 4 cups diced rhubarb or fill pan with rhubarb.
1 cup sugar
1 cup water
1 tsp. vanilla
2 tbsps. cornstarch
1 tsp. cinnamon
Cook all 'til thickens and pour over the rhubarb. Take rest of crumbs and sprinkle on over top. Bake 1 hr 350°
LAURA'S RHUBARB PINEAPPLE PIE (6-17-00) 6-24-00
3 cups fresh rhubarb, cut into ½
inch pieces
1½ cups sugar
2 tablespoons corn starch
dash salt
1 egg
½ ounces crushed pineapple
Place sugar, corn starch, salt and egg in mixing bowl and mix with mixer. Fold in rhubarb and pineapple. Pour mixture into crust. Top with top crust. Bake at 450° for 10 350° 30 minutes.
FRESH FRUIT COBBLER 6-24-00
¾ cup sugar
½ teaspoon salt
1 teaspoons baking powder
1 cup sifted flour
½ cup milk
Mix all ingredients. Pour over 3 cups of fresh fruit of your choice in a 9x9" pan. Hint on cobbler bake in metal pan and longer about 50 minutes.
Sift together:
1 cup sugar
1 tbsp. flour or cornstarch
Sprinkle on top of the fruit. Pour 1 cup boiling water over all. Do NOT stir. Bake at 375° 30 minutes until top is lightly browned.
VEGETABLE RICE BAKE (10-21-99) 6-24-00
4 cups water
2 tbsps. instant chicken bouillon
granules
1 tsp. salt
¾ cup chopped carrots
1½ cups regular rice
2 tbsps. butter/margarine
½ tsp. dried thyme, crushed
½ cup sharp cheddar, shredded
¾ cup chopped broccoli
¾ cup chopped cauliflower
In a saucepan, add all items but the cheese; bring to a boil and cook until vegetables are tender. Put in a 2 qt. casserole dish, cover and bake at 325° for 25 minutes. Stir briefly; sprinkle on cheese and bake, uncovered additional 5 minutes. Garnish with parsley.
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