Grandma Woolley - Family Recipe

KISSIN DONT LAST
COOKIN DO!
Confucius says: To prevent disasters

ALWAYS READ YOUR RECIPE COMPLETELY THROUGH BEFORE STARTING TO
MIX THE INGREDIENTS
************
Cook Books used to have advice and special thoughts written in them along with recipes:
Sunshine Cake
Fill a measure full of sunshine, Some crumbs of comfort, too,
Then mix them well with loving thoughts, and words both kind and true.
Let them quickly rise with action, to deeds of golden hue,
And youll have a cake worth eating when baking time is through.
Yes, youll have a life worth living, and a cure for every ache,
If you and all your family, will feast on Sunshine Cake.
By swallowing
Evil words
Unsaid
No on
Has ever yet
Harmed
His stomach
Winston Churchill
Children, love
one another,
and if that
is not possible
at least try to
put up with
one another.
Goethe
************
A poor book had best be burned to give place to a better, or even to an empty shelf, for the fire
destroys its poison, and puts it out of the way of doing harm.
*************
Juvenile Delinquents: other peoples children
************
Practice What You Preach!
************
Happiness is good hard work..
************
Generally speaking, a woman is
************
You will find the key to success under your alarm clock.
************
The worst thing about being on time is that there is never anyone there to appreciate it
*************
HAPPINESS: Keep your heart free from hateyour mind from worrylive simplyexpect
littlegive much, Fill you life with lovescatter sunshineforget selfthink of othersdo as
you would be done by. Trust Godthank God for all your blessingsdo all you can for people
without thought of personal gainspread happiness.
TRY THIS A WEEK AND YOU WILL BE SURPRISED
************
The happiest wife is not the one who marries the best man, but the one who makes the best of the
man she marries.
************
Mans stature is not measured by feet, but by steps
.
************
A husband who wonders where all his wifes grocery money is going, should stand sideways and
look in the mirror.
************
There is nothing harder than not doing anything, because you cannot stop and rest..
************
Violent exercise after 40 is especially harmful if you do it with a knife and fork.
************
Two things are bad for the heart: running up stairs and running down people
************
Idleness travels very slowly, and poverty soon over takes her..
************
Women are meant to be loved, not to be understood.
************
In marriage we learn the beauty of unselfish love and learn to lose ourselves in service
************
Kind words of appreciation shine in the memories of others like morning stars.
************
After years of attending the Relief Society Luncheons in the first week of every month:
I tried all the luscious luncheons
And nearly every dish with meat.
I gave some demonstrations
And tasted all the treats.
Ive learned the tricks of baking
And how to fricassee;
The art of dipping chocolates
Ive mastered cleverly.
By mixing, tasting, sampling,
Ive learned to cook with pride;
And now Im very talented,
And also very wide
************
Each day can be a holiday
Filled with festive cheer
If we add a touch of color there
And a fancy garnish here
It only takes a little time
To spark a simple meal
And give each ordinary dish
A wonderful appeal.
************
If you would be among the noble, you must be noble;
If you would be among the pure in heart, you must be pure in heart.
************
GRANDMOTHERS RECEET
1
2
3
4
5
6
7
8
9
10
11
12
13
bild fire in back yard to het kettle of rain water.

set tubs so smoke wont blow in eyes if wind is peart.
shave 1 hole cake lie sope in bilin water.
sort things, make 3 piles, 1 pile white, 1 pile cullord, 1 pile work britches and rags
stur flour in cold water to smooth then thin down with bilin water.
rub dirt spots on board, scrub hard, then bile, rub collord but dont bile just rench and starch.
take white things out of kettle with broom stick handle then rench, blew and starch.
spred tee towels on grass.
hang old rags on fence.
pore rench water in flower bed.
scrub porch with hot soapy water.
turn tubs upside down.
go put on cleen dresssmooth hair with side combs, brew cup of teaset and rest and rock
a spell and count blessings.
Nadine Mills Coleman in the Readers Digest
************
HOW TO PRESERVE A HUSBAND
Be careful in your selection. Do not choose too young, and only such varieties as have been
reared in a good atmosphere. When once decided upon and selected let that part remain forever
settled and give your entire thought to preparation for domestic use. Some insist on keeping
them in a pickle, while others are constantly getting them in hot water. Even poor varieties may
be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles
and flavored with kisses, then wrap in a mantle of charity Keep warm with a steady fire of
domestic devotion and milk of human kindness. When thus prepared, they will keep for years.
************
CULTIVATING SELFISHNESS IN CHILDREN
(Taken from an Early American Cookbook)
UNSELFISH MOTHERS MAKE SELFISH CHILDREN
This may seem startling, but the truth is, that the Mother who is continually giving up her own
time, money, strength, and pleasure for the gratification of her children teaches them to expect it
always. They learn to be importunate in their demands to expect more and more. If the Mother
wears an old dress that her daughter may have a new one, if she works that her daughter may
play, she is helping to make her vain selfish, and ignorant, and very likely she will be ungrateful
and disrespectful, and this is equally true of the husband and other members of the family.
Unselfish wives make selfish husbands.
SUBSTITUTE
WHEN THE RECIPE CALLS FOR
YOU CAN USE
Brown sugar
1 whole egg
2 tsp molasses + 1 c white sugar

(unsulphured molasses is best)
2 egg yolks plus 1 Tbsp water
1 Tbsp cornstarch for thickening
2 Tbsp all purpose flour
1 c homogenized milk
1 c skim milk plus 2 Tbsp butter or margarine

or c evaporated milk + c water
1 oz unsweetened chocolate
3 Tbsp cocoa powder + 1 Tbsp butter or margarine
1 tsp baking powder
tsp cream of tartar + tsp baking soda
1 c sifted cake flour
7/8 c sifted all purpose flour

(7/8 is one cup less 2 Tbsp)
c butter or margarine
7 Tbsp vegetable shortening
1 c sour milk or buttermilk
1 Tbs white vinegar + sweet milk to equal one cup
1 clove fresh garlic
1 tsp garlic salt or 1/8 tsp powder
2 tsp minced onion
1 tsp onion powder
1 c dairy sour cream

1 c honey
1 Tbsp lemon juice +evaporated milk to make one

cup
c sugar + c liquid
1 tsp Baking Powder
tsp Cream of Tartar plus tsp Baking Soda
1 cup heavy cream
c milk plus 1/3 c melted butter
2 c shredded cheese
8-oz piece of cheese
1 c soft bread crumbs
2 slices fresh bread
1 c egg whites
6 or 7 large eggs
1 c egg yolks
11 or 12 large egg
Red Wine
c Rice wine plus 1 Tbsp sugar

white or red concentrated grape juice, c
WEIGHTS & MEASURES

Dash........less than 1/8 tsp
3 tsp1 Tbsp
4 Tbsp. cup
5 Tbsp + 1 tsp.1/3 c
8 Tbsp. cup
10- Tbsp..2/3 cup
12 Tbsp cup
16 Tbsp1 cup
1 cup pt
2 cups..1 pint
4 quarts1 gallon
8 quarts1 peck
4 pecks1 bushel
No. 1 can.1 to 2 cups
No. 2 can.2 to 2 cups
No. 2 3 to 3 cups or 28 oz.
No. 3 can.4 cups or 32 oz.
No. 303 can.2 cups
No. 300 can.1 cups
8-oz can...1 cup
OTHER COMMON FOOD EQUIVALENTS:
Rice, uncooked
Macaroni, broken
Milk, evaporated
Milk, condensed
Rhubarb-4 to 8 stalks
Noodles, uncooked
2 c sliced carrots
5 c cooked noodles
4 c shredded cabbage
2 c shredded cheese
1 c egg whites
1 c egg yolks
4 c chopped nuts
(walnuts or pecans)
4 c sliced raw potatoes
1 tsp grated lemon rind
1 cup
1 pound
14 oz
15 oz. can
3 c diced
1 pound
equals
3c
cooked
5 cup cooked
1 cup
1-1/3 cup
2 c cooked
10 c cooked
1 pound raw carrots

3-oz package noodles
1 # cabbage
8-oz piece of cheese
2 slices fresh bread
6 or 7 large eggs
11 or 12 large egg
1# shelled walnuts or pecans
4 medium sized potatoes
1 medium sized lemon
2 Tbsp lemon juice

4 c sliced apples
1 lb. brown sugar
1 lb granulated sugar
1 pound confectioners sugar
1 pound rice
2 Tablespoons butter
1 stick or pound butter
1 square chocolate
1 medium size lemon

4 medium sized apples
3 cups packed
2 cups
3 cups
2 cups
1 ounce
cup
1 ounce
CRUMBS
20 salted crackers
12 graham crackers
22 vanilla wafers
8-9 slices zwieback
1 slice bread
1 cup fine crumbs

1 cup fine crumbs
1 cup fine crumbs
1 cup fine crumbs
c soft crumbs
CEREALS
4 oz macaroni (1-1- cups) =2- c cooked
4 oz noodles (1- -2 cups) = 2- c cooked
4 oz spaghetti (1-1- c cups) =2- c cooked
1 cup uncooked rice (6- - 7 oz. =3-3- c cooked
1 cup precooked rice = 2 cups cooked
KITCHEN MATH WITH METRIC TABLE
METRICALLY UNCONCERNED
Proponents of the metric system
May go right by the book;
But a pinch of this, a dab of that,
Is how I always cook.
Jennie Spray
Measure
Equivalent
Metric (ML)
1 tbsp
2 Tbsp
1 jigger
c
1/3 c
c
1 cup
3 tsp
1 oz
1 oz
4 Tbsp
5 Tbsp + 1 tsp
8 Tbsp
16 Tbsp
14.8 milliliters
29.6
44.4
59.2
78.9
118.4
236.8
Measure
Equivalent
1 pint
1 quart
1 oz (dry)
1 pound
2 cups
4 cups
2 Tbsp
16 ounces
Metric
473.6 milliliter
947.2
28.35 grams
453.59 grams
To Measure Temperature:
Celsius: Water freezes at 0 degrees Celsius (32 degrees Fahrenheit) and boils at 100 degrees
Celsius (212 degrees Fahrenheit) at sea level.
Oven temperatures will be recorded in Celsius and most frequently will range from slow 150
Celsius (300 Fahrenheit), to moderate, 175 Celsius (350 Fahrenheit),
to hot 220 (425 Fahrenheit) 180 C. = 350, best for cakes. 200 C best for casseroles.
CANDY SYRUP TEMPERATURES WITHOUT A THERMOMETER
One half teaspoon of syrup dropped into fresh cold water:
Thread (230 to 234)..Spins a soft 3-inch thread
Soft Ball (234 to 240)Forms a ball, when pressed together but does not hold its shape
Firm Ball (242 to 248)...Forms a ball that holds its shape
Hard Ball (250 to 268)...Forms a hard, but plastic ball
Soft Crack (270 to 290).Forms hard, but not brittle thread
Hard Crack (300 to 310)Forms hard, brittle thread that breaks when pressed.
HERBS AND SPICES
Allspice: Pickling, liver pt, gingerbread, holiday baking, pork and ham, pumpkin, squash
Anise: Cakes, cookies, breads
Basil: Italian dishes, vegetables, meats, tomato salads and sauces
Bay Leaves: Grilled fish, marinades, meat stews and soups
Cardamom: Widely used in Indian curries as well as in Scandinavian Christmas breads and
cookies, stewed fruits and grape jelly.
Cayenne Pepper: Egg dishes, cream sauces, cheese dishes, and spreads
Chervil: Egg dishes, salad dressings, cream sauces, cottage cheese dips
Chives: Fresh or dried are excellent in dips, salads, garnishing for potatoes and soups-Steep
dried chives in hot water 15 minutes before using.
Cinnamon: Toast, tea, cocoa, coffee, fruit deserts and pies, rice pudding, Middle eastern meat
and rice dishes.
Cloves: Ham, apple desserts, spiced tea, tomato bouillon, creamed onions.
Curry Powder: Mayonnaise or cream sauces for fish, lamb, poultry
Dill: Cucumber salads, salmon, sauce for boiled beef, chicken or fish.
COOKING TERMINOLOGY
Bake: To cook by dry heat, usually in the oven. Meat recipes will refer to it as roasting
Barbeque: To roast meat slowly on a spit or grate over hot coals or in an oven, basting
frequently with a highly seasoned sauce.
Baste: To moisten foods during cooking with pan drippings, water, or special sauce, to prevent
drying or to add flavor.
Blanch: To pour boiling water over food to loosen skin, remove color, or set color.
Blend: To combine two or more ingredients until smooth.
Boil: To cook in liquid at boiling temperature.
Braise: To brown in a small amount of hot fat, then add a small amount of liquid and cook
slowly in tightly covered utensil on top of range or in oven.
Bread: To coat with bread crumbs alone, or mixture of beaten egg and milk, and then crumbs.
Broil: To cook by direct heat, usually in oven broiler, or over hot coals.
Candy: To cook in syrup or sugar when applied to sweet potatoes and carrots. When applied to
fruit, fruit peel, or ginger, to cook in heavy syrup until plump and transparent.
Caramelize: To melt sugar slowly over low heat until it becomes brown in color.
Chop: To cut in pieces with knife, scissors, or cutter.
Cream: To rub, stir, or beat with spoon or mixer until mixture is soft, smooth, and creamy.
Cut: To mix shortening with dry ingredients by using a fork or pastry blender as for pie crust.
Dice: To cut in very small cubes
Dissolve: To cause a dry substance to pass into solution in a liquid.
Dredge: To sprinkle or coat with flour or other fine substance.
Flake: To break lightly into small pieces.
Fold: To combine ingredients with spoon, etc. A gentle folding action with spoon.
Fricassee: To cook by braising, usually applied to fowl or rabbit.
Fry: To cook in hot fat. To cook in a small amount of fat is called pan-frying or sauting; to
cook in a 1 to 2 inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat
is called deep-fat frying.
Garnish: To decorate with small pieces of colorful food such as parsley.
Glaze: To coat with a thin sugar syrup cooked to crack stage When used on pie or bread,
mixture may be thickened slightly.
Grate: To rub on a grater that separates the food in various sizes of bits or shreds.
Knead: To work and press dough with the palms of the hands, turning a small amount after each
push.
Lard: To insert strips of fat in gashes made in meat; or to place slices of fat on top of uncooked
lean meat or fish for flavor, or to prevent dryness.
Marinate: To allow a food to stand in liquid usually French dressing or a mixture of oil and
vinegarto soften or add to the flavor.
Melt: To liquefy by heat.
Mince: To cut or chop with sharp knife or kitchen scissors into very small pieces.
Mix: To combine ingredients, usually by stirring.
Pan Broil: To cook uncovered in a hot frying pan, pouring off fat as it accumulates.
Pan fry: To cook in small amount of fat.
Parboil: To boil in water until partially cooked.
Pare: To cut away outer covering, as potato or apple.
Pasteurize: To preserve food by heating sufficiently to destroy bacteria. Generally applied to
milk and fruit juices.
Peel: To remove outer covering by stripping off, as a tomato, a peach, or banana.
Pit: To remove pits from fruits.
Poach: To cook in hot liquid, being careful that food holds shape such as an egg.
Roast: To cook by dry heat, usually in oven.
Saut: To cook in small amount of hot fat.
10
Scald: To bring to a temperature just below the boiling point.

Scallop: To bake a food, usually in a casserole with sauce or other liquid; Food and sauce may
be mixed together or arranged in alternate layers. Crumbs are often sprinkled over top.
Score: To cut narrow grooves or gashes part way throat the outer surface of food.
Scramble: To prepare eggs or mixture containing eggs by stirring while cooking until mixture
sets.
Sear: To brown very quickly by intense heat. This method increases shrinkage, but develops
flavor, improves appearance.
Shred: To cut or tear in small, long narrow pieces. Recipe states shredded.
Sift: To put one or more dry ingredients through a sieve once or several times.
Simmer: To cook slowly over very low heat, at a temperature of about 185
Steam: To cook in steam in a pressure cooker, deep-well cooker, double boiler, or a steamer
made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used,
more water being added during steaming process if necessary.
Steep: To extract color, flavor, or other qualities from a substance by leaving it in water just
below the boiling point.
Sterilize: To destroy micro organisms by boiling, dry heat, or steam.
Stew: To simmer slowly in a small amount of liquid for a long time.
Stir: To mix ingredients with a circular motion until well blended or of uniform consistency.
Toast: To brown by direct heat.
Toss: To mix ingredients lightly.
Truss: To tie fowl or other meat with metal or wooden pins (skewers) to hold its shape during
cooking.
Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg
whites.
11
BREAD
All about Bread:
Yeast doughs rise in a shorter time at high altitudes. Less yeast is needed also.
Dont let yeast doughs rise more than double after shaping. They will fall, become coarse and
often very dry and crumbly when baked.
Save cooking water from vegetables, macaroni, rice etc. to use as liquid in bread recipes. Use
left over hot cereals.
Yeast dough will rise, uncovered in a closed oven. Set a pot of boiling water in oven with it; its
moist warmth will raise the dough and prevent its surface from getting dry and crusty. Same is
true while baking bread.
Yeast raises best in 115 degree water. This is a tip from a spudnut maker.
Whole-wheat bread is a lot moister when cooked in a large fruit juice can.
Whole-wheat bread dough must be kneaded a full 10 minutes.
Whole-wheat bread failure can be attributed to some of the following reasons:
a Inferior wheat; soft wheat will not make good bread. If you have a lot of this kind of
wheat it will have to be supplemented with white flour (about 1/3 white
To two thirds brown) The dough is usually sticky and regardless of how
much flour you add it never becomes a good elastic dough.
b. Adding too much flour; keep the dough very moist.
c. Letting dough rise too high in pans.
d. Baking bread in loaf type bread pans dries dough out during raising and baking.
e. Letting the bread cool too long before putting the loafs away in an air-tight
container.
Hard winter wheat makes the best whole-wheat bread. Hard winter wheat is also the
type that should be purchased for storage.
Use a pizza wheel to cut rolls instead of a round cutter. Rectangles folded for Parker House
Rolls cook round. There are no odds and ends to roll out again.
Keep a bowl of roll dough at an even temperature by setting the bowl on a heating pad which is
adjusted to low heat.
Perk up stale dinner rolls, muffins, or biscuits by turning on cold water, quickly running it over
the top of each bread item, and then shaking the item to remove any excess water.
Pop the bread items into hot oven for just a few minutes until they are heated through.
12
To prevent bread from molding add 1 Tbsp. vinegar to liquid when making bread.
Dry bread makes better French toast than real fresh bread. Dry bread also makes good bread
pudding, meat loaves, and stuffing.
Odds and ends of bread pieces which have become stale can be kept in a paper bag in a cupboard
near the oven until it has become thoroughly dried. The dried bread is good for dressing,
coatings, etc.
A quick way to warm a single roll or slice of bread is to lay it in a small frying pan on top of a
crinkled piece of foil. Sprinkle a little water in the bottom of the pan, and put the lid on while
the inside steam warms the bread or rolls.
***************************************************************************So
Sometimes breads must be made from scratch. (you dont have yeast ) Here are some recipes
for those breads:
SOURDOUGH START
A true sourdough start has no commercial yeast in it. Keep a cup of milk at room temperature
for 24 hours. Stir in a cup of flour and cover it with cheese cloth. Place the covered container
outside for a few hours so it can pick up natural yeast spores floating in the air. Return the
container to a warm location, about 80 degrees F, and leave it uncovered for 3 or 4 days. If it
starts to bubble and has a pleasant sour aroma, youre in business, if not, start over.
A minimum amount of attention will keep your start in good condition. Keep it refrigerated,
except when you want it to work. Allow room in your container for the start to grow so you
wont be cleaning it up after it bubbles over. A crock or porous container is good. If you dont
want to use your start for a few weeks or more, put it in the freezer. It will keep indefinitely
there. When you want to use it, take it out and let it stand at room temperature for a day and
youre back in business. Use your start at least once a week. The more often it is used the better
it becomes. Never put a tight lid on sourdough, as it produces gas. Dont add anything to your
start but milk and flour. When you take out the amount called for in a recipe, your crock will
need replenishing. Just put in equal parts of milk and flour to regain the amount of start you
want to keep. Stir it good and leave it out of the refrigerator at room temperature to work. As it
works, it will start to bubble and rise. It will reach a high point in the container and then drop
back a little. Put it back in the refrigerator and it will be ready to use. It can be left out of the
refrigerator anywhere between eight to twenty four hours after adding milk and flour.
Nearly anything that can be baked can be made with sour dough. There are two things to
remember. First, control the leavening action. Second, keep the thickness or wetness the same.
If you are going to convert a cookie recipe add a cup of start and a teaspoon of soda. This is
pretty well standard for cookies, cakes, or pastries. By adding the soda and start you have
introduced more leavening action. If the recipe calls for baking powder leave a teaspoon of it
out.
13
When you add the sourdough start you are adding more flour and milk. Cut the flour in the
recipe back about a half cup. If you cut the flour back be sure to cut some liquid out too. If you
dont, your batter will be too thin. If a recipe calls for milk try substituting buttermilk.
Buttermilk and sourdough really compliment each other. Just remember, adjust the leavening
ingredients and keep the thickness the same.
YEAST CAKES
Make your own yeast cakes. Two homemade yeast cakes are equal to about 1 commercial yeast
cake.
Soak 1 commercial cake of yeast in 1 pt. of lukewarm water until thoroughly dissolved. Stir in
enough flour to make a stiff batterlet rise until morning. When light, mix in enough white
corn meal to make a stiff dough. Roll inch thick and spread to dry.
EVERLASTING YEAST (POTATO)
1 cup cooked potato, mashed
2 tsp. sugar
1 pkg (1 Tbsp.) dry yeast
Put ingredients in a quart jar and fill with water.
Let set overnight, and next morning pour off
one half for your dough and set jar in a cool place to
keep until next time.
Then cook potato to make cup, and add 1 tsp sugar.
Add this to jar and fill with water.
Let set overnight. This is a liquid, not a sponge.
Use this at least once a week or every 10 days
to keep it going.
To use in a bread recipe:
To use in your bread recipe the one half of yeast mixture
equals same amount of liquid in bread recipe then add
water until it equals the total amount of water called for in
bread recipe.
Do not put yeast that is called for in bread recipe if you
substitute the potato yeast. (in other words dont use
both types of yeast)
Be sure flour is warm, not cold when mixing with yeast in
bread recipes.
14
BREAD RECIPES
HALF-TIME SPOON ROLLS
Gwen Woolley, recipe from her
Sister Elna Campbell
1 pkg. (1 Tbsp.) yeast in cup warm water
(set aside)
Combine cup sugar, 1/3 cup shortening,
1 tsp. salt, 3/4 cup scalded milk, (or use
warm water and add cup
Powdered milk to dry ingredients)
Cool the scalded milk to luke-warm by
adding cup. cold water.(or just add cup
lukewarm water if powdered milk is used.
Mix until well-blended. Place in greased bowl,
and cover. Let rise in warm place 35-40 min.
Stir down and spoon into well-greased muffin tins,
filling each full. Brush with melted shortening.
Let rise until light (about 35 min.)
Bake at 350 for about 15 min. Yield: 18 rolls.
MOTHERS ROLLS
recipe of Ada Shakespear
1 pt. milk (2 cups) scalded cup sugar
1 tsp salt
lb ( cup) margarine
6 cup sifted flour
*1 yeast cake (dissolve in
cup warm water
3 beaten eggs
Scald milk; add margarine to melt; remove from heat and
add sugar and salt. Cool: Add eggs, yeast, and flour.
Let raise once (2 hrs) Punch down and refrigerate until
ready to use. Roll out into desired shapes. Let raise
2 to 3 hrs. Bake at 350. Uncooked dough
will keep in refrigerator for about a week.
*2 T. yeast = 1 pkg dry yeast or 1 yeast cake.
PIZZA DOUGH
1 Tbsp yeast 1 cup warm water 2 Tbsp oil
4 c flour
1 tsp salt
Let raise 1 hour, knead down, refrigerate until ready to roll out.
15
BREAD RECIPE
Gwen Woolley, recipe from Georgia Chard
2 cups scalded milk
2 cups warm water
3 rounded tsp. yeast
3 Tbs sugar
5 tsp salt
2/3 cup vegetable oil
Make sponge: To above ingredients add 4 c. flour. (warm flour)
Cover top of bowl with warm, damp
cloth. Let rise until bubbly or about
45 min. Beat mixture with electric
beater until the mixture is light.
Add 4 cups flour or more as needed until the bread
dough can be worked with the palms of your hands.
Knead until the flour is well mixed. Let raise 1 hour.
Shape dough into loaves. Place loaves in
greased bread tins. Let raise 1 more hour. Bake for
15 minutes at 400 degrees, then 30 min or until done
at 300 to 325
HOT BREAD
recipe from Lynette Anderson
At bedtime place in a pan:
Frozen rolls (Rhodes)
Mix together:
1 pkg dry non-instant butterscotch pudding
1 cup brown sugar
1 tsp Cinnamon
Sprinkle mixture on top of frozen rolls
Drizzle 1 cup melted butter over top of rolls
Cover rolls and let rise in oven all night
Bake next morning, 400 until done.
90 MINUTE BREAD (WHITE OR
WHOLE WHEAT)
recipe of Mrs. Joseph Fielding Smith (printed in June 1961 Era)
4 cups very warm water
4 Tbsp. melted shortening
(Peanut oil is good)
4 tsp. salt
4 cakes yeast, dissolved in 1 cup
of above water.
8 Tbsp. honey or sugar
7 or 8 cups flour
Mix into medium soft dough, then cut into
four pieces. Mold into round loaves and let
stand 15 min. (after dough has stood 15 min.
take handle of butcher knife, and pound each
piece abut 1 min.) Knead into loaves and place
in greased loaf pans. Let stand hr. Bake
at 400 for 30 min.
16
MOST FANTASTIC ROLLS IN THE

WORLD
recipe from cookbook of Elna Campbell
(2-3 hrs)
No kneading needed!
2 pkg. yeast (4 Tbsp) yeast 2 tsp salt 2 eggs
cup water
cup sugar 7 cups flour
2 cups scalded milk
cup shortening
Dissolve yeast in cup warm water.
Pour scalded milk over sugar, shortening, & salt
Add 1 cup flour and let cool to warm. Beat egg.
Add egg & yeast. Stir in remaining flour.
Let raise until about double.(about 1 hrs.)
Shape. Place on greased pan. Let raise 1 hr.
Bake at 400 for 10-12 min.
Makes 3 to 4 doz.
CINNAMON ROLLS
Gwen Woolley, recipe Judy Winwood
4 Tbsp. yeast
9 c flour
2/3 c sugar
1 c liquid shortening
c luke-warm water
2 c warm milk
6 eggs (room temperature)
4 tsp salt
Cinnamon and raisins (opt.)
Put the cup water into a 2 cup measure.
Add yeast. In large mixing bowl combine
eggs, sugar, shortening and salt. Add yeast
and 2 cups warm milk. Stir in flour
until well mixed. (DO NOT KNEAD)Cover
with plastic wrap or lid. Let rise until double
Roll into oblong on a floured surface. Spread
With melted butter and sprinkle with mixture
of 4 tsp Cinnamon & 1 cup brown sugar.
if desired, sprinkle with softened raisins.
Press raisins into dough. Pre-soften raisins
by placing them briefly in hot water, drain,
and dry. Roll up tightly in jelly roll fashion.
Cut into to 1 sections. Place sections onto
buttered pan. Raise until rolls double in size.
Uncooked Cinnamon Rolls can be placed

(before placed to raise for second time) in
shape of Christmas Trees on a small
disposable baking pan. Let raise until
double then bake.
The rolls can then be spread with thin
icing, and decorated with small colored
gum drops. These Christmas trees make
wonderful gifts.
17
BUTTERMILK ROLLS
3 cups buttermilk at room temperature
3 cups flour
1 yeast cake (1Tbsp) dissolved in warm water
Mix above ingredients into sponge and let stand
1 hr.
Add: 3 beaten eggs
cup melted shortening
cup sugar
2 tsp. salt
1 tsp soda
4-6 cups flour
Mix well. Place in greased bowl for 1 hour.
Punch down and cover. Refrigerate about 7 hr.
or overnight. Roll out. Let raise 3-4 hours.
Bake at 375 1215 min. Makes 4 doz.
GRAHAM CRACKERS
cup margarine
2/3 cup brown sugar (packed)
tsp. baking powder
cup water
2 and cup whole wheat flour
Cream margarine and sugar well. Mix
remaining ingredients and add to creamed
mixture, alternating with water. Mix
Well. Let stand 30 min. Roll out dough
on floured board to 1/8 thick. Cut in 1
squares and bake on greased cookie
sheet 20 in. in 350 oven or until light brown
QUICK-AND-EASY ROLLS
(recipe from Diabetic Cookbook)
2 c self-rising flour
c plus 2 Tbsp low calorie mayonnaise substitute
2 c nonfat buttermilk
Vegetable cooking spray
Combine first 3 ingredients, stirring just until
moistened. Spoon batter into muffin pans
coated with cooking spray. Bake at 375
for 12 to 15 min. or until lightly browned
18
ORANGE BOWKNOTS
recipe of Gwen Woolley
from Eldona Call
2 pkg dry yeast
2 cups warm water
2/3 cups sugar
1 tsp salt
2 eggs beaten
1/2 cup orange juice
3 Tbs. grated orange peel
2 cubes melted margarine, cooled
cup powdered milk
10-12 cups flour
Sprinkle yeast over warm water, sprinkle 1/3 cup
sugar over top and allow to bubble. When
bubbling add 1/3 cup sugar, 1 tsp salt. Add
melted margarine, powdered milk, and 6 cups
flour. Mix to form gluten. Add orange
juice, grated orange peel, eggs, and enough
flour to pull away from bowl. Knead until
dough blisters. Let rise until double.
Makes 48 rolls
Karen is expert at making these rolls
Roll out in rectangles 5 wide.

Slice wide down length of
dough. Dip each strip in melted
margarine and form half granny
knot and place on pan.
Let rise until double about 50 min
Bake at 400 degrees 12-15 min.
Cool on rack and glaze with:
Orange Glaze:
1 Tbsp. grated orange peel
4 Tbsp. orange juice
2 cups powdered sugar
CHRISTMAS CAROL ROLL

recipe by Diane Gubler
Soften: 1 pkg yeast in cup water
Combine: 3/4 cup scalded milk
2 Tbsp sugar
3 Tbsp. shortening
1 tsp. salt. Cool to lukewarm
Stir in: 1 beaten egg and the softened yeast.
Add gradually: 2 -3 cups flour. Knead
well 5-7 min. Place in greased bowl. Let
raise until doubled (1hr). Cover a pizza pan
or cookie sheet with foil. (If using a cookie
sheet form up sides of foil to make a round
form) Grease foil. Cut dough into pieces
and roll into strips 6-8 long, about thick.
Dip in melted butter, then roll in topping
to press dough into mixture. Wind into a

coil on pan starting from the center. Coil
one piece, then start next at end of first piece
Sprinkle top with cinn-sugar topping
mixture. Let raise until double. Bake 350
for 25 to 30 min. Cool slightly. Then
drizzle with glaze of c sifted powdered
sugar and 2 tsp milk.
CINNAMON-SUGAR TOPPING
MIXTURE:
Combine c sugar, c brown sugar
2 tsp cinnamon and c chopped nuts
Sprinkle on top of roll
This recipe freezes well. It is not cut, but
19
mixture of cinnamon and sugar, using fingers

BANANA BREAD
pulled apart, piece by piece as it is eaten.
Mix together:
3 cups flour
3 tsp. baking powder
1 tsp. Baking soda
1 tsp. salt
Mix together:
cup liquid shortening
1 cup sugar
3 eggs (beaten)
cup milk
Mix together:
2 cups mashed ripe bananas
2 Tbsp orange or lemon juice
(4-6 medium size bananas)
Add liquid mixture slowly to dry mixture
Add banana mixture and mix well.
Pour into 5 small loaf pans. Bake at 325 to 350
for 1 hr. Check to see if done. Continue baking
if necessary.
(This was a favorite of our young Missionaries
in Albania)
PUMPKIN NUT BREAD
Gwen Woolley, recipe of Bonnie Loveland
Combine:
2 eggs
cup oil
1 cup pumpkin
1/3 cup water
Add and Mix well:

1 cups flour
1 cups sugar
tsp. baking powder
(I use only 1 cup)
1 tsp baking soda
tsp cinnamon
tsp allspice
tsp cloves
1 tsp salt
Optional:
cups nuts, cups raisins
Pour into loaf pans. Bake at 350 45 min to 1 hr.
20
ENGLISH MUFFIN BREAD

from Ruth Heine
2 pkg dry yeast (2Tbsp.)(or 1 yeast cake =2 T)
6 cups flour
1 Tbsp. sugar
2 tsp salt
tsp baking soda
2 cups milk
cup cornmeal
cup water (warm, not hot)
Combine 3 cups flour, yeast, sugar, salt, soda
Heat all liquid to warm, then add to dry mixture.
Add additional flour to handle. Divide dough
into 2 loaves, and place in bread pans that have
been floured with cornmeal on the bottom and
sides of the pans.
Let raise for 45 minutes to 1 hr.
Bake at 400 for 25 min. (This is a favorite of Mark)
DILLY CASSEROLE BREAD
(unknown author)
Recipe takes 3 hrs to complete)
1 pkg dry yeast (1 Tbsp)
1 cup cream style cottage cheese
1 egg
cup warm water
2 to 2 cup flour
1 tsp Dill seed
1 T. softened margarine 2 Tbsp sugar
1 tsp salt
tsp soda
1 Tbsp. minced onion
Have all items at room temperature. Soften
yeast in water; let stand 10 min.
Combine cottage cheese, butter, sugar, salt,
soda, onion, dill seed, egg, and softened
yeast. Beat thoroughly. Add flour gradually,
beating after each addition. Cover and let
raise in warm place until double in bulk. (1hr)
Knead down and turn into well greased
Casserole or bread pan. Again, let raise in
warm place. Bake 350 for 35-45 min.
Brush top with butter when hot from oven.
Cool 10 min before cutting.
21
LEMON BREAD
recipe of Lucille Buschman
c shortening
1 c sugar
2 eggs slightly beaten (can use egg beater)
1-2/3 c flour
1 tsp baking powder
tsp salt
c milk
c chopped nuts
Grated peel of 1 lemon
Cream shortening and sugar. Add egg.
Sift flour, then measure. Sift again with
all dry ingredients. Alternately add flour
and milk. Mix in nuts and lemon peel
Bake in 5x9 pan at 350 degrees abt 1 hr.
(makes 1 loaf of bread)
Topping:
c sugar and juice of 1 lemon.
Mix and pour over top of loaf when it
comes from oven. Cool and slice.
IRISH SODA BREAD
Combine, beat well and set aside:
4 cups buttermilk
2 eggs
tsp soda
I worked in the Beaverton Family History Center

with Lucille Buschman from 1984 to 2001 (year
I and LHW left on our Albanian Mission) She is a
non-member who has devoted many long hours of
service to the library (even coming in extra hours
beyond her assigned shift.) She is now 95 years old
(in 2007, but will be 96 in December) She still
drives her own car, works in the Beaverton FHC,
and lives in a retirement center near the library.
She is a joy to be around, and is always learning
new things to do. She has sent to Salt Lake over
3,000 of her family names.
While I was on my mission she took up pencil
painting. I told her she was another Grandma
Moses. She never had a daughter, only a son, so
I am like a daughter to her. She is like family to
all of us.
Combine, then stir into buttermilk mixture:

7 cups all-purpose flour
2 c raisins
c sugar
c caraway seed
2 Tbs plus 2 tsp baking powder
2 tsp salt
Spoon batter into 2 greased & floured
9 x 5x 3 inch loaf pans.
Bake at 375 degrees for 1 hr. 15 min.
Let cool in pan 15 min; turn out onto
22
racks. Serve warm. Yield: 2 loaves.

BREAKFAST
Hints and tips:
All about eggs:
When poaching eggs, add a few drops of vinegar to the water and they will retain perfect shape.
Eggs take longer to boil at high altitudes because water boils at a lower temperature.
When frozen eggs are placed in boiling water and allowed to remain until the water cools, the
eggs will be as good as fresh.
To keep eggs from breaking when boiling or poaching add 1 t salt to the water.
Flavor eggs with bacon by frying them in bacon grease. It is handy to keep a lb. of bacon in the
freezer and just shave off the end into the frying pan and let it fry, then break egg into it.
Eggs are sold in sizes from small to extra large. Medium sized eggs can be used for a greater
savings over large eggs. If price difference is less than 7 cents, use the large size.
When frying eggs, dust a little flour in pan to prevent grease from spitting.
To separate eggs easily break them into a funnel. The whites will go through but the yolks
wont.
Eggs will beat to a great volume when at room temperature.
Cold eggs will separate easier than eggs at room temperature.
At high altitudes, beat egg whites only to the soft moist peak stage. Over beating causes them to
fall.
Left over egg yolks can be used in puddings, fillings, custards, sauces, noodles, salad dressing,
and scrambled eggs.
Left over egg Whites can be used for angel food cakes, fruit whips, meringue, candy, glazes, and
cooked icings.
Left over cooked eggs can be used for casseroles, salads, sandwiches, garnishes, and deviled
eggs. Bread crumbs added to scrambled eggs add flavor and make them go further.
Eggs should be at least 3 days old before using in cakes.
Egg whites will fall if beaters are tapped on side of bowl. Tap on hand instead to remove whites
from beaters.
23
Gelatin can be substituted for eggs. (In cakes and cookies only.)
1 egg =1 tsp. gelatin +3 Tbsp. cold water +7 tsp boiling water
2 eggs =2 tsp gelatin + 1/3 cup cold water +1/2 cup boiling water
3 eggs +1 Tbsp gelatin + cup cold water +1/2 cup boiling water.
Instructions: When substituting gelatin for eggs do the following before you start to
make cakes and cookies:
l. Place cold water in a small bowl and sprinkle in gelatin to soften: Mix thoroughly.
2. Add boiling water and stir until dissolved.
3. Place in freezer to thicken while preparing cake or cookies. When your recipe says
add egg, take thickened gelatin and BEAT with mixer until frothy. VERY IMPORTANT
Add to batter in place of eggs.
To hard cook eggs: place eggs in cold water, bring to a boil, remove from heat, and let stand in
hot water (lid on top of pan) for 15 to 18 min. Then place eggs in cold water. Eggs will peel
easier if peeling is done under running cold water.
Bread Cube Omelette: Stir fry leftover and stale crusts and bread slices (stale does not mean
moldy) in butter. Toss in leftover diced ham, bacon, or sausage if you have it, too. Use this as
Omelette filling.
Cheese: (See page 102 for additional hints)
Process cheese is less expensive than natural cheese. Specialty cheeses such as grated, shredded
or sliced are more expensive than bricks of cheese.
To keep cheese from drying out, wrap it in cloth dampened with vinegar.
To cut cheese use fish line or fine wire.
Speed up cheese sauce by putting hunks of cheese with milk in blender. Pour in pan; heat
slowly so as not to scorch it.
Milk and Cream
To remove burned taste from scorched milk, place pan in cold water with a pinch of salt.
To prevent milk from souring, add a pinch of salt when it is fresh.
Before scalding milk, rinse the saucepan with cold water so milk wont stick to pan.
Low cal whipped cream can be made by substituting stiffly beaten egg white for part of cream.
1 egg white per pint of cream.
A pinch of salt added to cream makes it whip faster.
24
When cream wont whip, add 1 egg white, CHILL then whip.
BASIC QUICK MIX
Gwen Woolley, recipe of Elna Campbell
10 cups flour
1/3 cup baking powder
cup sugar
1 Tbsp salt
2 cups shortening
Cut shortening into sifted dry ingredients.

Mix thoroughly.
Store in covered container on shelf for up to
6-8 weeks.
Use as directed below:
MUFFINS
2 cups Basic Quick Mix
1 egg
cup fruit
2 Tbsp. sugar
2/3 cup water or milk
Combine all ingredients. Mix 30 seconds.
Bake at 400 for 10 min.
BISCUITS
cup cold water or buttermilk
Mix and drop by teaspoons on greased pan
Bake 400 for 10 min.
PANCAKES
1 1/3 cup milk
Mix and cook.
1 egg
BUTTERMILK PANCAKES
recipe of Elna Campbell
Sift together:
1 cup flour, 1 tsp salt and 1 Tbsp. sugar
Add: 1 cup buttermilk
Mix well. Batter will still be a little lumpy
.
Beat 1 egg well. Add tsp Soda to egg.
Add to batter. Add 3 Tbsp. melted shortening
or oil. Fold gently. (Do not over mix after
adding egg and Soda.)
25
SPECIALTY WAFFLES
from recipe book of Elna Campbell
2 c flour
2 egg yolks
2 Tbsp sugar 1- c milk
1 Tbsp baking powder
2 egg whites tsp salt
1 tsp vanilla
5 Tbsp oil
Mix dry ingredients into bowl. Add milk, oil

and egg yolks. Stir only until blended. Beat
egg whites until stiff and fold into other
mixture. Cook in waffle iron.
SPICY-PIONEER PANCAKES
recipe in cookbook of Erma Walker
1- c milk
c brown sugar firmly packed
1- tsp salt
1 Tbsp dry yeast
c cooking oil
2 beaten eggs
c lukewarm water
2 c sifted flour
1 tsp gr. cinnamon
tsp ground nutmeg
Scald milk, add sugar, salt, and oil. Cool
to lukewarm. Dissolve yeast in warm
water, add to milk and eggs and mix well.
Mix dry ingredients and combine with
liquid ingredients; beat until smooth.
Cover and let stand for 1 hr. in warm
place. Batter will be light and bubbly.
Use at once or refrigerate. (Do not
refrigerate longer than 24 hrs.)
Stir down batter, bake on lightly greased
griddle using c batter for each.
Yield: Twenty four 4 inch pancakes.
WHOLE-WHEAT PANCAKES
1- c whole wheat flour
4 tsp baking powder 1 tsp sugar
tsp salt
2 eggs, beaten
1- c milk
2 Tbsp melted butter or margarine
Combine dry ingredients, mix with wet

ingredients until smooth. Use c batter
per pancake. Yield: Fifteen 4 pancakes.
26
tsp vanilla
COTTAGE CHEESE PANCAKES
1 cup cottage cheese
3 egg yolks
3 egg whites, stiffly beaten
3 Tbs flour
Mix cottage cheese, egg yolks, and flour.
fold in egg whites.
Use c mix per pancake.
WHOLE-WHEAT WAFFLES
1 c milk
pinch of soda
3 eggs
tsp salt
2 tsp baking powder
c melted butter
2 c freshly ground whole-wheat flour
With a spoon, slightly stir eggs and
milk together in a bowl. Add flour,
baking powder, soda, and salt; stir well.
(You may have to add more milk to get
the right consistency) Small amount of
sour cream adds more flavor. Add melted
butter and bake.
Yield: 7 or 8 waffles.
WAFFLE-CHEESE BAKE
(microwave recipe)
6 slices bacon
4 waffles
1 c milk
4 beaten eggs
tsp salt
1 c cheddar cheese, shredded
Place double sheets of paper towel on
plate or paper plate; arrange bacon slices
in single layer on paper, covering with an
additional paper. Cook in microwave at
high 4 to 5 min. or until crisp (about 1 min
per slice) Cool, and crumble. Place four
baking dish in 2 rows, overlapping slightly.

Sprinkle with bacon and cheese
Pour combined milk, eggs, and salt over
waffles. Cover and refrigerate at least 1 hr.
or overnite as desired. Cook in microwave
at high about 16 min. or until knife inserted
in center comes out clean, rotating turns
after each 5 min of cooking. Let stand
5 to 10 min before serving.
27
waffles onto bottom of greased 8 inch square

GERMAN PANCAKES (Puff-Up Pancakes)
recipe in cookbook of Elna Campbell
6 eggs, beaten light and fluffy
1 c flour
1 c milk
1/3 tsp salt
1 cube melted oleo
Beat eggs, add other ingredients and put in
large greased dripper pan. Bake at 450 for
20-25 min. Sprinkle with powdered sugar
or syrup. Serve at once. (Jellies or Jam
may also be served) Serves 6
MAKE AHEAD BREAKFAST CAKE
1- c flour
c shortening
c sugar
2/3 c milk
1 egg
pinch of salt
Sift dry ingredients. Cut in shortening.
Add milk and egg. Pour into greased 8
square pan. Sprinkle topping* over batter.
Cover with plastic wrap and refrigerate over
night. Bake 25 min in 400 degree oven.
*Topping: 4 Tbsp flour
6 Tbsp sugar
3 Tbsp butter
tsp cinnamon
FRITTATA OMELET
5 eggs
1 chopped onion
1 chopped green pepper
1 lb zucchini squash, sliced
c oil
Salt and pepper to taste
Put oil, zucchini, onion, pepper and salt in
frying pan and saut until tender. Pour
in lightly beaten eggs and let cook until
firm. Serve immediately.
28
OVEN OMELET BRUNCH

and salt until blended.
1- dozen eggs
Stir in onion, cheese and ham. Pour into
1 c sour cream or IMO
dish and bake until egg mixture is set,
1 c milk or light cream
but still moist, about 35 min. Cut into squares
2 tsp salt
and serve hot.
2 c grated cheese
2 c chopped ham
In 325 oven, melt butter in 9x13 inch
glass baking dish. Tilt dish to coat with butter
In large bowl, mix eggs, sour cream, milk,
FLUFFY FRENCH TOAST
recipe from Elna Campbell
2 eggs
cup milk
1 cup sifted flour
1 tsp salt 1 tsp baking powder 1 tsp melted fat or oil
Beat eggs. Add milk. Beat in dry ingredients.
Add oil. Beat until mixed.
Dip slices of bread into batter and fry in deep fat
until brown.
RICH MUFFINS
recipe of Peggy Campbell Boekweg
cup shortening
2 cups flour
1/3 cup sugar
3 tsp baking powder
2 eggs
1 tsp salt
2/3 cup milk
Cream together shortening and sugar. Beat eggs,&
add. Sift together flour, baking powder & salt; Add
alternately with milk to creamed mixture, folding until
ingredients are just moistened. DO NOT OVER STIR.
Fill greased muffin pans 2/3 full. Bake 400 degrees for
25 minutes.
VARIATIONS:
Berry: Carefully fold in 1 cup hulled, sliced
Strawberries, or 1 cup blueberries into batter.
Oatmeal: Substitute 1 cup rolled oats for 1 cup flour
and add cup seedless raisins to batter.
29
FRUIT MUFFINS
recipe of Evelyn Kern
7 Cups flour
2 cups sugar
2 Tbsp cinnamon
7 tsp baking soda
2 tsp Baking powder
tsp salt
1 cup shredded coconut
2 cups raisins
4 cup shredded carrots
3 chopped apples
2 cups crushed drained pineapple
1 cup walnuts
7 eggs
2 cups shortening or 1 c. oil
1 quart buttermilk
2 cups boiling water
6 cups Bran Buds
Dry Mix: Sift together flour, sugar, soda,
baking powder, salt, and cinnamon.
In separate bowl mix: fruit, carrots, and nuts
with eggs, oil, and vanilla
Mix boiling water with Bran Buds. Add

all wet mixture including Buttermilk and
mix well. Spoon into greased muffin tins
to the brim. Bake in preheated oven 350
for 30-35 min. These Muffins need 24 hrs
ripening to develop their full flavor. They
can be served warm, or preserved in freezer
for future use.
COOKED CEREAL
POWERHOUSE PUDDINGS
favorite of young Woolley children
4 Servings:
3 cups water (or 3 cups milk)
(for puddings, use 4 cups milk)
tsp salt
cup Quick Cream of Wheat
Variations:
Vanilla: Stir in c sugar, 2 tsp vanilla,
tsp almond flavoring. Top with fresh
or frozen fruit or cream.
Single serving:
1 cup water or milk
1/8 tsp salt
2 Tbsp Quick Cream of Wheat
Chocolate: Stir in c sugar and c

semi-sweet chocolate bits as Cream of
Wheat cooks. Top with milk or cream
Bring water or milk and salt to rapid boil.

Slowly sprinkle in Cream of Wheat, stirring
constantly while mixture thickens.
Lower heat and continue cooking 5 minutes
more, stirring occasionally.
Longer cooking is not necessary.
After cooking Cream of Wheat, remove cereal
from heat. Beat a little hot cooked Cream of
Wheat into 2 beaten eggs. Return egg mixture
to pan, stir and cook 1 minute more. Add your
choice of flavoring and serve hot or chilled.
Adjust sugar added to your familys taste.
30
WHOLE-WHEAT CEREAL
(Crock Pot Recipe)
2 c whole kernel wheat
4 c water
tsp salt
Wash wheat and place in crock pot with salt
and water. Cook all night. Makes delicious
cereal for breakfast next morning. Can be
re-warmed as desired.
CRACKED WHEAT CEREAL
recipe in cookbook of Erma walker
2- c wheat cracked fresh and very course
c rice (brown)
tsp salt
Put wheat and rice in a 2 quart casserole
add salt and boiling water to top. Stir
then put on lid and let cook 1 hr.
(comment by author: I put this in a
container in the fridge and just have to
simmer with raisins for our breakfast.
The rice provides an ingredient not
found in the wheat and is tasty. Any
amount can be cooked. This provides
2 adults for 10 days.)
CRACKED WHEAT CEREAL
(cooked overnight in a thermos)
Thermos ( 1 quart size)
1 c cracked wheat
tsp salt
2 c boiling water
Put salt, water, and cereal into thermos
Seal shut. Shake slightly and lay on its
side. It will be done in the morning.
For other recipes for cooking with wheat, see special wheat section.
31
COOKED EGGS
RHURH EGGS
Norwegian recipe of Great Grandma
Martha Maria Hansen
2 eggs
cup milk
1 heaping Tbsp. flour
As desired:
Onion salt or chopped onion, Salt and Pepper
Parsley
Cook slowly in margarine
Stir often with rubber spatula until fluffy
Serve on top of toast.
CHEESE N EGGS
recipe in cookbook of Erma Walker.
12 slices white bread (remove crusts)
lb sharp cheddar cheese, grated
1 tsp dry mustard
2-2/3 c milk
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
4 eggs, slightly beaten
Butter bread and layer in a pan or
casserole dish (first a layer of bread
then a layer of cheese) Mix eggs, milk,
salt and peppers together. Pour over
bread and cheese. Refrigerate overnite.
When ready to serve, place pan of bread
and cheese in a pan of hot water. Bake at
350 for 1 hr. Garnish with bacon bits.
(or fresh parsley)
EGGS A LA KING
recipe of Carolyn Forkner
1 can Cream of Mushroom Soup, undiluted
c milk
4 packaged toaster corn muffins, toasted or use
freshly made.
Chopped parsley
4 hard cooked eggs, coarsely chopped
In medium sauce pan, combine soup and

milk, mixing well. Bring to boil, stirring
constantly. Carefully stir in eggs; reheat
gently. Serve hot over muffins. Sprinkle
with parsley. Serves: 4
32
EGG-BACON BAKE
c dry bread crumbs
1 Tbsp margarine or butter, melted
5 hard-cooked eggs, peeled and sliced
3 slices bacon, chopped
3 Tbsp finely chopped onion
1 Tbsp milk
tsp salt
tsp paprika
1/8 tsp pepper
c shredded Cheddar cheese
Toss bread crumbs and margarine; divide
among 4 buttered 10 oz custard cups.
Layer egg slices over bread crumbs.
Fry bacon until crisp; drain. Mix bacon,
sour cream, onion, milk, salt, paprika, and
pepper; spoon onto eggs. Top with cheese.
Cook uncovered in 350 oven until cheese
is melted, 10 to 15 min. 4 servings
BOXTY-ON-THE-PAN ***
Mix together:
a cup raw grated potato
1 cup mashed potatoes
1 cup unbleached flour
2 tsp baking powder
2 eggs, well beaten
1/8 cup milk
c grated apple optional.
Add more flour if needed to get a mixture
that is of a dough-like consistency. Pat
mixture out to a thickness of about inch
on a well-floured dough board. Cut into
squares and place on a well-oiled griddle
or cast iron frying pan. Brown over
medium heat, first on one side and then
on the other. Takes about 4 min. on each.
If you are watching your cholesterol count,

use polyunsaturated margarine, and
serve the Boxty with an egg substitute.
Its a good way to welcome the day.
Makes 4 servings
***The Irish love to give happy-sounding
names to many things around them,
whether it be elves or something
cooking in the pot.***
33
Serve with butter and eggs of your choice.

BEVERAGES
When we were children living in McGill, we made our own pop, making and bottling rootbeer
After we finished making the root beer, we would put the bottles in Mothers Root Cellar located
underneath our front bedroom (enclosed front porch) One year I was sitting in the living room
reading a book when I heard a very loud POP followed by many more of the same sounds.
We looked around the house inside and out to find the origin of the noise. Finally we looked in
the root cellar and found that somehow we must have put too much yeast in the rootbeer as the
bottles had begun to explode.what a mess.sticky pop all over the shelves where Mothers
canned jars of fruit and vegetables were stored.
While we were in Albania on our mission, we could buy different flavors of pop, as both CocaCola and Pepsi had plants therebut no rootbeer. Seems the Albanian people do not like
rootbeer. However, we had rootbeer at several of our dinners during our Missionary
Conferencesrootbeer made using dry ice. The drink was a big hit! Great reminder of home.
Rootbeer must be a regular drink of L. D. S. families as all the cookbooks I have collected
through the years, from my Sisters Erma and Elna, and from three of the many wards where I
have lived, had rootbeer recipes in them.
EASY ROOTBEER
1 heaping tsp dry yeast
2 c sugar
1 gal lukewarm water
2 Tbsp rootbeer extract
Dissolve yeast in c lukewarm water. Put sugar and extract in gallon bottle or container then
fill with warm water. Stir until sugar is dissolved then stir in yeast. Let stand, uncovered for 8
hrs. Put lid on and place in refrigerator for 24 hrs.
DRY ICE HOME-MADE ROOTBEER
recipe from cookbook of Erma Walker
5 oz rootbeer flavoring
5 lbs sugar
5 gal water
Mix above ingredients. Drop 5 lbs dry ice
into mixture ( last ingredient)
Let stand 30 min.
OVERNITE ROOT BEER
In a gallon jug place: 2 c sugar, 3 Tbsp Rootbeer extract, 1 tsp dry yeast, warm water to fill jug.
Only fill jug 1/3 full, then shake to dissolve sugar. Mix well, fill the rest of the way. Let stand 6
hrs. Cover and refrigerate overnite.
34
RASPBERRY FLOAT
recipe of Nell Perry
3 -3oz pkg. raspberry flavored gelatin
1 cups sugar
4 cups cold water
cup lime juice
2 cups orange juice
1 cups lemon juice
1 qt. gingerale
2-10 oz. pkg frozen raspberries.
Dissolve gelatin in boiling water; add sugar,
cold water, and juices; cool, but do not chill
or gelatin will congeal. (if it does congeal
heat just enough to liquefy) when time to
serve, pour punch into punch bowl. Add
Gingerale and frozen raspberries. Stir
until berries break apart and are partially
thawed.
Makes about 4 qts.
CINNAMON CANDY HOLIDAY PUNCH
recipe of Iola Jensen
1 small pkg cinnamon red hots
2 cups water
2 cups sugar. Boil all together, then add:
1-1 qt. 4oz can pineapple juice
1 large can frozen orange juice
1 large can frozen lemonade (pink best)
1 large bottle cranberry juice cocktail
or any berry juice.
Freeze, stirring occasionally (if possible)
At serving time break off pieces with fork
Place in serving bowl, add a little water
then add 7-up. Continue adding about
equal amounts of liquid and slush.
HOT SPICED CRANBERRY PUNCH
recipe of Nelle Perry
2 cups cranberry juice
2 cups apple juice
1 stick cinnamon
5 whole cloves
Juice of one orange (strained)
1 Tbsp sugar
Mix and heat about 15 min. Simmer
Can use all Cranapple juice in place of
other 2 juices.
35
WILLIAMSBURG SPICED CIDER

4 cups sweet cider or apple juice
1 stick cinnamon
1 tsp. whole allspice
8 whole cloves
Juice and rind of 1 lemon
Heat to boiling, then simmer 30 min.
Strain, reheat and serve.
Good with doughnuts.
MORMON CHAMPAGNE
recipe of Georgia Chard
3 Tbsp whole grape juice per serving
Ginger ale
For each serving fill a tall glass with
3 Tbsp grape juice and ginger ale.
SLUSH
pkg orange jello, dissolved in 1 c hot water
and 1- c sugar. Stir until dissolved 1 can
frozen orange juice. Add pinch salt, 3 c cold
water and juice of one lemon. Stir and put in
pans and freeze. It takes about 24 hrs. Serve
in 7-up.
BANANA CRUSH
Juice of 5 oranges
juice of 2 lemons
5 very ripe bananas, crushed
1 qt pineapple juice
4 c sugar (or a little less)
6 c water
7-Up
Bring sugar and water to boil. Add other
juices and freeze. Add bananas when partially
frozen & whip to slush. Freeze. Fill glasses
full and add 7-up to fill to top of glass.
(our children liked this beverage as a snack
during the summertime, eating frozen slush
36
with a spoon)
ORANGE JULIUS
1 6-oz can frozen orange juice concentrate
1 c milk
1 c water
c sugar
10 to 12 ice cubes
1 tsp vanilla
Put all above in blender. Cover and blend
until smooth. Serve immediately. Makes
about 6 cups.
HANDY EGGNOG-CHOCOLATE
1 pt softened chocolate ice cream
1 c cream, whipped
1 qt. chilled dairy eggnog
c chocolate syrup
1 qt chilled club soda
Shaved unsweetened chocolate
Combine softened ice cream, eggnog, and
chocolate syrup. Mix well. Pour into punch
bowl or pitcher. Add chilled club sofa
gradually, stirring gently. Float whipped
cream on surface of punch, if desired, or
spoon onto each glass. Garnish with shaved
chocolate. Makes about 11 cups of punch,
or 20 to 22 c servings.
ICE CREAM PUNCH
8 c water
3 c orange juice
4 c water
4 c pineapple juice
1 c lemon juice
Ice cream
Sprite
5 to 6 drops mint or peppermint flavoring
Mix all ingredients together and freeze to
slush. Add ice cream and sprite.
GRAPE PUNCH
1 small can frozen lemonade 1 large can frozen grape juice 1 large 7-up
37
Mix frozen ingredients per can instructions, add 7-up, and refrigerate
SEASONS GREETINGS PUNCH
1 c sugar
2 c lemon juice
1 (46 oz) can Hawaiian Punch
1 (28 oz) bottle club soda or ginger ale
Maraschino cherries & orange slices optional
Stir in sugar and lemon juice until dissolved
Place ice cubes in large punch bowl-pour in
lemon juice and sugar mixture, add Hawaiian
punch. Slowly add club soda or ginger ale.
Stir. Garnish with cherries and orange slices.
HOT SPICED TOMATO JUICE
Combine in a cooking pan:
9 cups tomato juice
3 bay leaves
c celery, chopped with leaves
6 whole cloves
3 tsp sweet basil
3 small onions chopped
Boil until onion and celery are tender
Strain through a cheesecloth
Dissolve in boiling water and then add to
strained juice:
6 bouillon cubes
6 cups water. Add butter, salt, and pepper
to taste. Serve hot.
FRUIT PUNCH
(with no sugar added)
Reconstitute juices:
2-12 oz cans orange juice
Mix all ingredients together
2-12 oz cans lemonade
Pour mixed punch into punch bowl
Add pureed fruits:
Float orange slices on surface of punch
1 qt strawberries
2 or 3 bananas
2 qts water, or more to taste
CRANBERRY SIPPER
1 gal. cranberry juice, 2-12 oz cans frozen orange juice, 2 cups sugar, 2 c cinnamon candies,
38
c lemon juice, 3 c water. Heat to boil, and simmer until well blended.
RUSSIAN TEA
2 cups Tang
1 c sugar
tsp cloves
1 pkg Wylers lemonade

1 tsp cinnamon
Mix together and:

Use 2 tsp mixture per cup of hot water.
DRY ICE PUNCH
4 oz citric acid
2 qts pineapple juice
1 qt pineapple grapefruit juice
1 qt orange grapefruit juice
1 small can frozen orange juice
1 small can lemonade
Enough water to make 5 gallons of
punch.
Add dry ice and leave about 10 min.
Float 2 cans frozen raspberries on top
of punch bowl.
GOLDEN PUNCH
recipe of Frann Birch
1-6 oz can frozen orange juice
1-6 oz can frozen lemonade
1 c sugar
1 tsp vanilla
1 tsp almond extract
Enough water to make 1 gallon
HOT APPLE CIDER
4 cups water
2/3 c tang
tsp cinnamon
4 cups apple cider

1/8 tsp nutmeg
Mix, Heat, and Serve. Yield 8 servings

SHERBET PUNCH
1 qt lime, and 1 qt. orange sherbet. Put by scoops into punch bowl.
39
Slowly pour 1 qt 7-up or Sprite down inside of punch bowl.

SALADS
HINTS:
Tuna can be substituted for chicken in any of the chicken salad recipes. It also can be added to
macaroni salads. A good brand of Flake tuna is best for salads.
To restore crispness of lettuce (or remove bitter taste) soak at least 1 hour in ice water. Drain
well.
Do not salt salad before serving. Salt wilts lettuce.
A dampened paper towel covering a prepared salad will help to keep it crisp until serving time.
TOSSES SALAD COMBOS
(Toss with your favorite dressing, Cream Onion Dressing, Italian Dressing, etc.)
Romaine iceberg lettuce, tomato wedges, ripe olives, anchovies, crumbled blue or feta cheese.
Leaf lettuce, avocado wedges, mushrooms, chopped salted peanuts, a sprinkle of curry powder
Ice berg lettuce, curly endive, tomato wedges, marinated artichoke hearts, zucchini, a sprinkle of
grated parmesan cheese
Leaf lettuce, radishes, cucumber, carrots (cut into diagonal slices), cauliflowerets, green onions
Iceberg lettuce chunks (line bowl with bright outer leaves) onion rings, ripe olives, corn chips,
pickled red chili peppers
Spinach leaves, sliced hard-cooked egg, inch strips of Swiss cheese, onion rings, imitation
bacon
Boston or Bibb lettuce, drained canned mandarin orange segments, sliced water chestnuts
Spinach leaves, iceberg lettuce, cauliflowerets, pimento-stuffed olives, cherry tomatoes, green
pepper rings.
FRUIT COMBO SALADS:
Orange or mandarin orange segments and diced apple or banana slices; garnish with coconut
Pineapple spears and banana slices; roll in chopped peanuts
Long slices of banana and cubes of jellied cranberry sauce
Fresh or canned pineapple spears, strawberries and halves of blue plums
Cantaloupe balls, dark sweet cherries and green grapes
40
Pineapple chunks, dark sweet cherries and pecans

Orange and grapefruit sections and avocado slices or slices of unpared red apples; garnish with
pomegranate seeds or sliced strawberries
Apricot, peach or pear half or pineapple slice; top with tiny cream cheese balls rolled in chopped
nuts (pistachios are especially attractive)
Sliced fresh pears and halved Tokay grapes
Halved green grapes or cherries in hollows of pear or peach halves
Peach slices or peach halves; top with mayonnaise and shredded Cheddar cheese
Fresh peach slices, green grapes, and peanuts
Slices of pineapple topped with round slices of jellied cranberry sauce
FRUIT FOR HEALTH
Vitamins C and A (for healthy gums and skin and normal night vision) can be found in many
fresh fruits. Good sources of Vitamin C are grapefruit, lemons, oranges, papayas and
strawberries. Cantaloupes are a good sources of both vitamins, while apricots, persimmons and
watermelons are the best fruit sources of vitamin A.
As a change from the usual, serve salads in unusual containers, such as hollowed out half of a
coconut shell , scooped out half of a cantaloupe, or watermelon. This type of serving dish could
also be used as the centerpiece at a buffet table.
Not all varieties of fruit ripen satisfactorily after plucking. Those which do are apricots,
avocados, bananas, melons, mangoes, strawberries to a limited extent, and pineapples; none of
these grow sweeter, however, if purchased under ripe; these fruits should be stored at room
temperature in a dark place. Keep each variety in a partly closed paper bag, the individual
pieces-except for strawberries, bananas, and melons- separated by loose wraps of paper toweling.
Examine them twice daily, keep from bruising and, as soon as ripened, chill in the refrigerator
before serving.
Virtually all fresh fruits lose their flavor rapidly when soaked in water, so always wash them
quickly in gently flowing water just before using and dry at once. If peaches, plums, apricots
and cherries are cooked with the seeds in, be careful that the inner kernel of the pit which looks
nutlike is not eaten. Eight to ten such kernels, if chewed, can release enough hydrogen cyanide
to prove fatal.
41
CRANBERRY SALAD
recipe of Eldona Call
1 lb fresh cranberries
1 lb large marshmallows
(I use 10 oz small ones)
2 cups sugar
1 cup chopped celery (fine)
1 pt whipping cream
1 cup chopped nuts
Preparation:
Wash, dry and grind berries in Food
Chopper (fine) Cut up marshmallows
(if you used large ones)
Combine berries, marshmallows, celery
and sugar. Refrigerate overnight
Fold in whipped cream and nuts.
Chill thoroughly before serving.
FRUIT PARFAIT SALAD
1 lb (14 oz) can fruit cocktail
c chopped walnuts (or nuts)
1 Tbsp salad or mayonnaise dressing
1 c whipped cream
1/3 c sugar
8 oz cream cheese
Green food coloring
1 c mini marshmallows
Drain fruit.
Add salad dressing and sugar to softened
cream cheese. Add a few drops of green
food coloring. Fold in fruit, marshmallows,
nuts and whipped cream
Chill and serve.
BREAD & BUTTER SHRIMP SALAD
recipe of Joan Poff
1 large sandwich loaf bread with crust removed.
Butter and cut into cubes.
4 hard cooked eggs, diced
2 stalks celery, diced
1 carrot diced
Mix all together & chill overnight (covered)

Add: 1 can crab and 2 cans shrimp
Dash of Tobasco, salt and pepper
Mayonnaise for desired moistness
42
1 medium onion diced

RASPBERRY SALAD
recipe of Joan Poff
(salad is a favorite of our family)
Chill at least 2 hours. Serve on lettuce.
1 small pkg raspberry jello, dissolved in one

cup boiled water.
1 pkg (small) frozen raspberries
Thaw raspberries in jello mix. Stir. Mix in:
1 medium size can crushed pineapple.
Take of mixture and put in square pyrex.
Refrigerate until firm.
Leave remaining mix out at room temperature,
stirring occasionally.
Mix pt (1 cup) sour cream at room
temperature. Spread this over firmed
Jello. Refrigerate until firm
Spread the remaining Jello-raspberry
mixture over top of sour cream layer.
Refrigerate.
To increase size of Salad I dissolved 1 small
Pkg jello (cherry, or any other fruit jello)
in 1 cup boiling water, when jello cleared, I added
1 cup cold water. When I mixed the sour cream
to soften it I added 1 Tbsp of the above jello
before spreading the sour cream on the set jello.
The sour cream spread easier with the jello in it.
After the final layer of the jello-raspberry was
firm, I carefully spooned the rest of the clear
fruit jello on top of it.
Layers:
1 Jello Raspberry mixture
2 Sour cream layer
3 Remaining Jello-raspberry mixture
4 Clear jello, any fruit flavor.
PINEAPPLE SALAD
recipe of Dawn Ransom
1 pkg Instant Pistachio pudding mix
1 15 oz can crushed pineapple, undrained
1 9 oz Cool whip
Mix pineapple & pudding mix until well blended.
Add cool whip. Mix well. Chill
43
Can be served as a salad or dessert

GAILS ORANGE POPPY SEED GREEN
SALAD
Salad:
1-2 head lettuce (romaine is nice)
2-3 oranges, cut up
3 Tbsp pine nuts or sunflower seeds
c crumbled Monterey Jack Cheese.
Mix all ingredients together.
Salad Dressing:
c sugar
1 tsp salt
1 tsp dry mustard
1 c veg. oil
small red onion finely chopped
c cider vinegar
2 Tbsp poppy seed
Mix dressing, refrigerate, pour over
Salad right before serving.
PAULINES BLUEBERRY JELLO
1 large box cherry jello
1 can blueberries in heavy syrup
Prepare jello using 2 cups boiling water and can
of fruit. Set in refrigerator
Topping:
1 pkg cream cheese (softened)
1 cup sour cream
cup sugar
Mix and spread on top of jello. Can sprinkle
with nuts
FROGS EYE SALAD
(favorite of our family)
1-1/3 cups (8 oz) Ronzoni Acini Pepe.
(uncooked)
1 can(20 oz) pineapple chunk
drained (reserve cup juice)
1 cups milk
cup sugar
1 pkg (3.4 0z) vanilla instant pudding
1 can (8 oz) crushed pineapple, drained
2 cans (11 oz each) mandarin orange
segments, drained.
2 cups frozen non-dairy whipped
2 c miniature marshmallows
c flaked coconut
Procedure:
Cook pasta 11 min. Rinse with cold water,
drain well. In large bowl, beat reserved
pineapple juice, milk, sugar, and pudding
2 min. Gently stir in pasta and add
remaining ingredients; Cover.
Refrigerate at least 5 hours. 12 Servings
44
topping thawed
SPINACH SALAD
1 bunch of spinach (use small and medium
leaves)
1 head lettuce (wash and cut in bite size
pieces)
1 cucumber chopped
2 large stalks celery, chopped
1 small onion sliced very thin
2 c washed bean sprouts
3 hard boiled eggs, chopped
1 lb bacon (fried crisp, drained, and
broken into small pieces
1 can of drained Mandarin Oranges
Mix all ingredients, refrigerator until served
DRESSING FOR CUCUMBER or SPINACH
SALAD
2 Tbsp sugar
1 cup catsup
c oil
c vinegar
2 Tbsp dried onion
Mix all of the above together in a blender
and put into a container with a pouring
spout
ZESTY SPINACH TUNA SALAD
1 pouch (3oz) Bumble Bee light tuna.
1 (6 oz) bag or bunch spinach, cleaned
1 can (11 oz) Mandarin oranges, drained
2 Tbsp chopped red onion
c bottled Italian or other dressing
In bowl, combine spinach, oranges and
red onion. Add tuna and dressing, toss to
combine. Serves 2
CHEESE SALAD
1 flat can crushed pineapple
pkg mini marshmallows
Heat one egg yolk, 1 Tbsp sugar and 1 tsp vinegar

until thickened. Add to other ingredients. Mix well
and chill overnight. Next morning add pt cream
45
1 c grated mild cheese

whipped. Fold well. Refrigerate until ready to serve.
BEST EVER CHICKEN SALAD
5 c cubed cooked chicken
2 Tbsp salad oil
2 Tbsp orange juice
2 Tbsp vinegar
1 tsp salt
3 c cooked rice
1- c small green grapes
1- c sliced celery
1 (13 - oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1 c toasted slivered almonds
1 c mayonnaise.
Combine first 5 ingredients; let stand while
preparing remaining salad ingredients.
Gently toss together all ingredients.
Makes 12 servings.
FROSTED SALAD
(favorite of Woolley family)
2 pkg lemon Jello
2 c boiling water
2 c 7-up
1 can crushed pineapple, drain & save juice
1 c Miniature Marshmallows
2 large sliced bananas
Mix jello with boiling water & add 7-up
Cool and add remaining ingredients.
Refrigerate, stirring twice. Then allow jello
to solidify.
TOPPING:
Combine: c sugar and 2 Tbsp flour
1 c pineapple juice
1 egg beaten
Cook above ingredients until thick.
Add 1 Tbsp margarine and stir. Cool mixture.
Fold in 1 c whipped cream. Spread mixture

over top of set jello & sprinkle with grated
cheese. Refrigerate until time to serve.
46
3-LAYER CHRISTMAS SALAD

2 (3oz) pkg lime jello
1 (3 oz) pkg lemon jello
2 (3 oz pkg raspberry jello or cherry
c miniature marshmallows
1 c whipping cream
1 (8oz) pkg cream cheese
c mayonnaise or salad dressing
1 c crushed pineapple
Directions:
First Layer: Make lemon jello according
to pkg directions. Set in 9x12 pan
in refrigerator until firm.
Second Layer: Drain juice from pineapple
(save juice) Add enough water to juice to
equal 1 cup. Heat until hot, then dissolve
lemon jello in that heated liquid.
Let cool, and almost set. Add softened
Cream cheese, well drained pineapple,
mayonnaise (or salad dressing),
marshmallows, and whipped cream.
Mix together.
Carefully spoon mixture over firmly set
First Layer (Lime jello layer)
Refrigerate until second layer firmly set.
Third Layer: Make red jello according
To pkg directions. Cool, refrigerate
until partially set. Pour or carefully
spoon over firmly set Second Layer.
(Lemon jello layer)
If possible refrigerate this 3 layer salad
over-nite. Makes 12-15 servings.
ORANGE WHIP JELLO SALAD
Make 1 large package orange jello. When it
begins to set, add c whipped cream and
fold together. Fold in 1 can Mandarin orange
segments, and 1 small bottle Maraschino
cherries, halved. Refrigerate.
47
PINEAPPLE AND CHEESE SALAD

1 9-oz can unsweetened crushed pineapple
c sugar
dash salt
1 envelope Knox gelatin
1 c grated sharp cheddar cheese
1 c heavy cream (whipped) ( pt)
Drain pineapple, reserve syrup.
Mix sugar, salt and gelatin
Add hot water to pineapple syrup until
you have cup.
Combine with sugar mixture. Heat on stove
stirring until sugar and gelatin are dissolved
Place in refrigerator. When partially set,
stir in cheese and pineapple. Then fold in
whipped cream. Allow to chill in refrigerator
1 hr. before serving. serves 6
TAPIOCA FRUIT SALAD
1 pkg (3- oz) vanilla pudding mix
(Not instant)
1 pkg (3- oz) tapioca pudding mix
1 can (11 oz) mandarin oranges
3 bananas sliced
1 20-oz can pineapple chunks
1 Tbsp frozen orange juice concentrate.
In saucepan combine the 2 pudding mixes.
Drain mandarin oranges & pineapple chunks,
reserving juices. To the juices add enough
water to make 3 c liquid. Add orange
juice concentrate and stir until dissolved.
Stir into pudding mixes. Cook over med
heat, stir constantly, until thick and smooth.
Remove from heat, cool slightly and
pour over all fruit in mixing bowl. Blend
well. Chill. Serves 6 to 8
QUICK JELLO SALAD
1 large pkg jello
1 c boiling water
2: Add 3 c (approximately) ice cubes-add into

blender until dissolved.
3: Stir in marshmallows, drained fruit or cool whip
48
1: Blend in blender 3- 4 min.

if desired. Put in bowl in refrigerator and chill.
YUMMY SALAD (COTTAGE CHEESE SALAD)
(Jensen favorite)
1 lg. pkg jello, any flavor (lime favorite)
1 carton cottage cheese
1 carton cool whip
1 c marshmallows
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Combine all ingredients (jello is dry mix)
Chill in refrigerator until time to serve.
PARTY DESSERT SALAD
or (PINK JELLO SALAD)
1 pkg cherry jello
c pineapple juice*
*1-1/3 c drained crushed pineapple
c cottage cheese
c whipping cream (whipped)
c chopped maraschino cherries
c chopped almonds
Dissolve pkg of cherry jello in 1 c hot water
Add pineapple juice.
Chill until slightly thickened.
Fold in crushed pineapple, and cottage cheese.
Blend well. Fold maraschino cherries,
almonds, and whipped cream into jello.
Chill until firm.
LEMON FRUIT SALAD
1 pkg lemon pie mix(jello brand, Not instant)
pint whipped cream
1 can fruit cocktail, drained
1 can pineapple chunks, drained
Bananas, sliced, amount as desired.
melted. Let cool completely.

Fold in whipped cream. Add mixture
to fruit cocktail, pineapple chunks,
and bananas.
Set in refrigerator until served.
Serve on lettuce leaves.
Prepare lemon pie mix as indicated on box.

Add miniature marshmallows, stir until
49
EASY 7-UP SALAD

recipe from cookbook Gwen Woolley
1 pkg lime jello
1 lg pkg cream cheese (softened
c pecan nuts
1 small bottle 7-up
1 small can crushed pineapple
1. Dissolve jello in 1 c boiling water
2. Cool jello mixture, and add cream cheese,
pineapple, pecans, and 7-up. Stir mixture.
3. Refrigerate until serving time.
ORANGE JELLO SALAD
1 pkg orange jello
1 c hot water
1 c orange juice
1 c crushed drained pineapple
c shredded carrots
1 c whipped cream
Dissolve jello in hot water, and add
marshmallows (some will melt) Mix in
orange juice and chill until slightly
thickened. Add whipped cream, crushed
pineapple, and shredded carrots. Mix
together and refrigerate until set.
FROZEN SALAD: FANCY FRUIT FROST
c mayonnaise
c sugar
8-oz pkg softened cream cheese
2 bananas (sliced)
2 tsp grated orange rind
c chopped pitted dates
1 c heavy cream (whipped)
1 c seedless grapes (halved)
Gradually add mayonnaise to cream cheese,
mixing well until well blended. Fold in
remaining ingredients. Pour into 9 square
50
pan. Freeze until firm.

COLESLAW SALAD
recipe in Betty Crocker Cookbook
c dairy sour cream
2 Tbsp mayonnaise or salad dressing
tsp seasoned salt
tsp dry mustard
Dash of pepper
medium head green cabbage, finely
chopped or shredded (abt 2 cups)
small onion, chopped (abt 2 Tbsp)
Paprika or dried dill weed
Mix sour cream, mayonnaise, seasoned
salt, mustard and pepper; toss with cabbage
and onion. Sprinkle with paprika.
Abt 4 servings.
Note: To chop cabbage and onion in blender,
cut cabbage into 2 inch pieces and onion into
halves. Place cabbage and onion in blender
container, add enough water to cover. Cover
and blend on high speed until desired size;
drain completely
Apple-cheese Coleslaw: Omit mustard,
pepper and onion. Toss 1 tart apple, chopped
and cup crumbled blue cheese with the
cabbage.
Green Pea Coleslaw: Rinse 1 pkg (10 oz)
frozen green peas under running cold water
to separate; Drain. Sprinkle peas with
tsp salt; Toss with the cabbage.
Pineapple-Marshmallow Coleslaw: Omit
onion, toss 1 can (8- oz) pineapple
chunks, (drained), c miniature
marshmallows, and 1- tsp lemon juice
with the cabbage.
Red Cabbage Coleslaw: Substitute 1 c red
cabbage for 1 c of the green cabbage.
Grated fresh carrots can also be added to
51
coleslaw.
RAW CRANBERRY SALAD
1 # pkg raw cranberries
2 pkg cherry jello (dissolved in 2 c water)
1 c cut up celery
1 apple, cut fine
c nuts
c to 1 c sugar
2 c drained crushed pineapple
Grate cranberries. Add sugar and let stand
15 to 30 min. Add to cooled jello along with
nuts, apple, celery and pineapple. Refrigerate
until set.
GREEN MANSIONS SLAW
recipe of Sandy Russell
1 head savory or green cabbage
c drained pineapple tidbits
c halved green grapes
c shredded cucumber
Salad dressing
Remove center of cabbage, leaving outer
Leaves to form a shell. Shred cabbage
removed from center. Combine with
pineapple, grapes, cucumber and enough
Salad dressing to moisten. Chill.
Fill Cabbage shell and serve.
BROCCOLI & CAULIFLOWER SALAD
1 head cauliflower, cut up
1 c sour cream
3 stalks broccoli, cut up
c mayonnaise
1 med. onion, chopped fine
1 Tbsp vinegar
Tbsp sugar
salt and pepper
Combine all above, add a dash of Tobasco sauce
and Worcestershire sauce to taste.
HINT: Lettuce will stay fresher if wrapped in paper toweling & not plastic.
52
LAYERED SALAD
recipe of Pearle Limper
Layer in large bowl and keep tightly
covered for 8 hours or more.
1st layer- 1 heads finely shredded iceburg
lettuce
2nd layer- c chopped celery
3rd layer- c chopped green pepper
4th layer- c chopped green onions
5th layer- 1 10 0z pkg frozen peas, cooked
& cooled
th
6 layer-1 pt mayonnaise or miracle whip,
spread on top, or can use 1 cup
mayonnaise, and 1 c salad dressing.
7th layer-2 Tbsp sugar sprinkled over
dressing.
Sprinkle 4-6 oz of grated cheese over salad
Sprinkle 8 strips of bacon, fried, dried, and
crumbled over salad, or can use about c
of bacon bits
Cover bowl tightly until serving time (this
is important). Serves 10 generously
VEGETABLE SALAD
sliced onion
sliced cooked carrots
celery
green pepper
garbonza beans
fresh cauliflower
Sauce: Combine and bring to a boil:
1 can tomato soup
c cooking oil
c vinegar
Then add c brown sugar. Mix with vegetables,
and let set overnite
HAWAIIAN BEET SALAD
Two 1# cans beets, cut or sliced
and drained
One 1# can pineapple chunks, save juice*
Make syrup: 1 Tbsp cornstarch
tsp salt
* c pineapple juice
c honey or white or brown sugar
Mix syrup and cook until thick. Add beets
53
1 Tbsp lemon juice
and pineapple.
1 Tbsp butter
TACO SALAD
1 or 2 heads lettuce
4 tomatoes
1 lb hamburger
1 can kidney beans
1 pkg Doritto taco chips
1 pkg Good Seasons Italian Salad Dressing
Brown hamburger well, break lettuce in a bowl.
Add tomatoes, 1 can drained kidney beans.
Add hamburger and toss. Add Doritto chips
and dressing just before serving.
OTHER IDEAS FOR TACO SALAD
This popular salad can also have other
ingredients. Here are a list of other food
you can add as you desire.
chili powder
chopped onion, green or white
chopped green pepper
avocado, chopped
sliced pitted ripe olives
cheddar cheese, shredded
Fritos, Doritos, Corn Chips
kernel corn
kidney beans, or chili beans, or pork n beans
BROCCOLI AND GRAPE SALAD
recipe of Karen Weight
4 c bite size broccoli uncooked
c diced celery
c sliced green onions
1 c red grapes cut in half
1 c green grapes cut in half
c toasted sliced or slivered
almonds
8 strips cooked & crumbled bacon
Stir dressing into salad.

Salad may be prepared the nite before.
However, mix only the salad ingredients together
and then add the dressing and bacon just before
serving.
Dressing:
Mix together:
54
1 c mayonnaise
2 Tbsp vinegar
1/3 c sugar
TOSTADO SALAD
6 corn tortillas
1 (20-oz) can refried beans
c grated sharp cheddar cheese
3 c shredded lettuce
1 c chopped tomato
3 ripe avocados, 2 to mash, one to slice
Avocado Dressing:
2 ripe avocados, mashed
1 Tbsp lime juice
1 Tbsp thinly sliced green onion
c dairy sour cream
tsp salt
tsp bottled hot pepper sauce (or milder
sauce if preferred)
Thoroughly combine mashed avocado, lime
juice, and onion; blend in sour cream, salt
and hot pepper sauce until smooth; chill.
Fry tortillas in hot cooking oil until crisp
on both sides; do not fold. Drain on paper
toweling. In skillet, heat beans in 1 tsp hot
oil; add cheese, stirring until melted. Spread
about 1/3 c beans on each tortilla. Cover with
c lettuce and top with chopped tomato.
Spoon a dollop of avocado dressing atop each
salad and garnish with an avocado slice.
Makes 6 servings. Garnish with olives if desired.
BEAN SALAD
1 303 can green beans
1 303 can wax yellow beans
1 303 can kidney beans
c green pepper
1 red onion, slice
1 can garbonza beans
c sugar
2/3 c vinegar(cider)
1/3 c salad oil
tsp pepper
1 tsp salt
24 hrs. Pour off liquid (except for 1 Tbsp)

Serves 10
55
Drain each can of beans, mix with

remaining ingredients. Refrigerate
HOT CHICKEN SALAD
4 c cooked chicken diced
2 sliced green pepper
2 small onions, chopped
2 c diced celery
2 tsp Worcestershire sauce
2 c mayonnaise
1 tsp salt
Pepper
Mix everything, put in casserole dish, and

top with potato chip crumbs. Bake 30 min at
350 About 8 servings
HOT CHICKEN SALAD (with Potato Chips)
recipe of Marian Hill
2 large cooked chicken breasts-cut up
2 Tbsp mayonnaise
1 c water chestnuts sliced thin
1 c finely chopped celery
1 pkg slivered almonds
2 Tbsp minced onion
1 Tbsp lemon juice
1 can Cream Chicken Soup
1 small pkg potato chips ( mixed in,
the rest for top of casserole)
Toss all ingredients together lightly.
Place in greased casserole. Sprinkle
remainder of chips on top. Bake at
350 until heated through (until it is
bubbly) Serves 6
CHICKEN SALAD (with shoestring
potatoes)
1 c diced celery
1 c grated carrots
1 sm onion, grated, or less depending on taste
c cream, whipped
3 c diced chicken breast
1 to 2 cans shoestring potatoes
Just before serving, add shoestring potatoes.

(Potatoes get soft so dont rush putting them
into salad.) Serves 12
56
Mix first 5 ingredients and chill.

CHICKEN MACARONI SALAD
(family favorite)
Mix the following ingredients:
c Best Food Mayonnaise
c coleslaw drsg
(or you can use dry pkg drsg. Then
use an additional c Best Food Mayo)
Then add to the above mixture:
1 c water chestnuts
2 c diced white cooked chicken (breasts)
c onion diced (optional)
1/8 pimento diced (optional)
c green pepper (optional)
Add:
1 cup each of diced:
1 cup seedless grapes, (it makes a colorful salad if both red and
Pineapple
green grapes are used)
Apple
Fold in 1 to 2 cups of cooked small shell macaroni.
Celery
For special occasions, just before serving, sprinkle cashew nuts
on top of the salad.
CHICKEN SALAD-RICE-A-RONI
4 large whole chicken breasts (cooked, cubed)
1 pkg chicken Rice-a-Roni
Prepare according to pkg directions,
Do NOT OVERCOOK RICE. While still hot:
Add chicken pieces and:
c green onions, chopped
1-5 oz can water chestnuts, drained, sliced
1-4 oz can sliced mushrooms, drained
1-2 oz can sliced olives, drained, (optional)
c diced celery
Dressing:
1 c mayonnaise mixed with
c chicken broth.
Optional: Craisins (cranberry raisins) are
very good in this salad.
Salad is best served warm, but also delicious
when served cold.
RAMEN NOODLE/CHICKEN/CABBAGE SALAD

recipe from Christi Poll
2 c cabbage, cut up as for slaw
2 c cooked chicken breasts, cubed
1 pkg Chicken Ramen Noodles, broken up,
and added raw to salad.
2 green onions, chopped
c slivered almonds
Optional: 1 can rice noodles
Dressing:
c sugar or Splenda
1/3 c oil
c Red Wine Vinegar
Chicken-Flavor packet from noodles
Mix and serve.
57
Optional: 2 Tbsp Sesame seeds

MOCK CHICKEN SALAD
recipe of Erma Walker
1 pkg lemon jello
c boiling water
1 can chicken rice soup, drained
(reserve liquid)
c salad dressing
c chopped nuts
1 c celery, diced
c whipping cream, whipped
1 can tuna
Dissolve jello in water and liquid reserved
from soup. Partially set. Beat until smooth
and add nuts, celery, dressing and whipped
cream. Add remaining ingredients from
soup and 1 can tuna.
This salad looks great in a jello mold, but
you will need to double recipe.
RED SALAD
not too sweet salad, recipe of Zalia Emmett
2 #2 cans beets shredded
2 c beet juice
1 c cranberry sauce
c vinegar
c water
3 pkgs cherry or lemon jello boiled
with liquids until dissolved
Add 1 c chopped celery
1 c finely chopped onions
2 tsp horseradish.
Mix and refrigerate
HEARTY BEAN SALAD
2 No. 2 cans kidney beans, drained
1 small onion, minced
3 pickles (sweet or dill) chopped
tsp salt
1 head lettuce
4 hard cooked eggs
Combine all ingredients (except 2 hard boiled

eggs) with mayonnaise or sour cream.
Place salad on nest of lettuce in large bowl.
Chill thoroughly. Garnish with wedges of
hard boiled eggs.
58
1/3 tsp pepper

c diced celery
c mayonnaise or commercial sour cream
MACARONI SALAD
2 c salad macaroni, uncooked
5 or 6 hard boiled eggs, reserving one for
garnish, chop the rest
Dash or two of Accent
Salt to taste
1 lg bunch green onions, chopped
(include some of the green ends)
1 c chopped celery
6 or 8 oz sweet pickle relish
tsp prepared mustard
2 oz chopped pimento
1 c Kraft Miracle Whip Salad dressing
Sprinkle of Paprika
Cook macaroni in slightly salted boiling
water to which a drop of salad oil has
been added. Drain, rinse and cool. Pour
into large bowl and add eggs, onion, and
accent; Toss. Add salt, celery, relish,
and pimento; Mix. Stir in mustard, and
dressing. Spoon onto a bed of lettuce,
garnish with sliced egg and sprinkle
with paprika. Serves 10 to 12
POTATO SALAD VARIATION
(Use same above recipe substituting
potatoes for macaroni.)
SOUR CREAM POTATO SALAD
from cookbook of Erma Walker
1 c creamed cottage cheese
2 tsp prepared mustard
2 tsp salt
4 c cubed or cut up cooked potatoes
1 c sliced green onion with tops
1 c diced celery
c diced green pepper
3 hard-cooked eggs, chopped or grated
Add onion, celery, green pepper and eggs.

Mix carefully. Chill several hours to blend
flavors. Serves 6 to 8
59
Combine cheese, sour cream, mustard,

and salt. Pour over potatoes and mix;
POTATO SALAD
4-6 c cubed or cut up cooked potatoes
4 hard-cooked eggs, 3 chopped for salad,
1 sliced for garnish
salt as desired
c diced cheddar cheese
c diced sweet cucumber chips
1 tsp liquid from cucumber chips
Add enough Kraft salad dressing to
moisten salad.
Put mixed salad into serving bowl,
place sliced egg on top, sprinkle with
paprika.
Refrigerate several hours, enough to cool,
before serving. (even overnite)
BEST-EVER MACARONI SALAD
recipe of Bonnie Loveland
4 c cooked elbow macaroni ( lb uncooked)
1 c sliced celery
c cut up green onions
5-6 radishes, sliced
2 Tbsp snipped parsley
1 c mayonnaise
2 Tbsp vinegar
2 tsp mustard
tsp celery seeds
1 tsp salt
1/8 tsp pepper
Shredded lettuce
Combine all ingredients but lettuce
Refrigerate. Serve on shredded lettuce.
Garnish with tomatoes or hard cooked
egg wedges. Serves 6
JELLO DESSERT
1- 3oz pkg lime jello
1 c boiling water
c sugar
1 c pear juice
1 tsp vanilla
Mix as jello and pour into dish

Refrigerate until firm
When set, whip above mixture.
Add 1 c whipped cream
Mix together and refrigerate.
60
1 c mashed pears
SALAD DRESSINGS
SOUR CREAM- LEMON DRESSING
c dairy sour cream
1 Tbsp lemon juice
1 tbsp snipped parsley
tsp salt
tsp dried dill weed
tsp coarsely ground pepper
1 small clove garlic, crushed
Mix all ingredients; cover and refrigerate until chilled.
CREAMY ONION DRESSING
(for green, vegetable, meat or seafood salads)
1 c mayonnaise or salad dressing
c dairy sour cream
2 green onions, finely chopped (abt 2 Tbsp)
Mix ingredients. Refrigerate at least 4 hrs before
serving. Makes 1- c dressing
CUCUMBER DRESSING
medium cucumber chopped (abt c)
c dairy sour cream
tsp salt
Mix ingredients. Refrigerate. 6 servings
CUCUMBER DRESSING
recipe from Diabetic Cookbook
1 small cucumber peeled
tsp lemon juice
tsp salt
1 tbsp chopped fresh parsley
c plain unsweetened low fat yogurt
1 green onion, chopped
1 Tbsp low calorie mayonnaise substitute
tsp dried whole dill weed
lemon juice in a small bowl, stirring to

blend. Stir in drained cucumber, parsley,
green onion and dill weed.
Cover and refrigerate until thoroughly
chilled. Stir well before serving. Yield 1 c.
Dressing may be served over vegetable
salads
Shred cucumber. Spread on a clean towel

Sprinkle with salt. Let stand at room
temperature 30 min. Squeeze excess
61
moisture from cucumber.

Combine yogurt, mayonnaise substitute, &
ITALIAN DRESSING
1 c vegetable oil
c lemon juice
c white vinegar
1 tsp salt
1 tsp sugar
tsp dry mustard
tsp onion salt
tsp paprika
tsp dried oregano leaves
1/8 tsp ground thyme leaves
2 cloves garlic, crushed
Shake all ingredients in tightly covered jar;
refrigerate at least 2 hours. Shake before
serving. Makes about 1- c dressing
RUSSIAN DRESSING
(for green or vegetable salads)
c chili sauce
few drops onion juice
1 tsp lemon juice
Mix together. Makes c dressing
THOUSAND ISLAND DRESSING
(for green or vegetable salads)
1 Tbsp chili sauce
1 Tbsp chopped pimento-stuffed olives
1 tsp snipped chives
1 hard-cooked egg (chopped)
tsp paprika
salt and pepper to taste
Mix all ingredients together. Thin dressing with

whipping cream, if desired. Makes c dressing
TOMATO-CUCUMBER DRESSING
(for green, vegetable, meat or seafood salads)
c each drained diced tomato and cucumber
1 tsp finely chopped onion
Mix together. Makes 1- c dressing
62
dash of salt
BLUE CHEESE DRESSING
c crumbled blue cheese
1 pkg (3 oz) cream cheese, softened
1/3 c half-and-half
Reserve 1/3 c blue cheese. Beat remaining
blue cheese and cream cheese on low speed.
Add mayonnaise and half-and-half; beat on
medium speed until creamy. Stir in
reserved blue cheese. Cover and refrigerate
at least 3 hours. Makes abt 1-2/3 c dressing
MANDARIN DRESSING
c commercial low-calorie Italian dressing, 2 Tbsp reduced sodium soy sauce, 1 tsp vinegar,
1 tsp sesame seeds, 2 Tbsp sugar, 1/8 tsp pepper
Combine all ingredients in jar; cover tightly, and shake vigorously.
Refrigerate at least 2 hours to blend flavors. Serve over vegetable salads.
BUTTERMILK DRESSING
c buttermilk
1 tsp dried parsley flakes
tsp instant minced onion
1 clove garlic, crushed
tsp salt
Dash of ground pepper
Shake all ingredients in tightly covered jar;
Refrigerate at least 2 hours. Shake before
serving. Makes about 1- c dressing
Mayonnaise-Buttermilk Dressing:
Increase mayonnaise to 1 cup and decrease
buttermilk to cup.
FRENCH DRESSING
1 c olive or vegetable oil or combination
tsp vinegar
c lemon juice
1 tsp salt
1c
tsp paprika
tsp dry mustard
Shake all ingredients in tightly covered jar.
Refrigerate. Shake before serving. Makes
63
COLE SLAW DRESSING

(Sweet and Sour)
c sugar
tsp salt
1/8 tsp pepper
c evaporated milk
c vinegar
Combine sugar, salt, and pepper with evaporated milk.

Let stand 5 min; stirring occasionally. Blend in vinegar
gradually. Chill. This is sufficient dressing for 4 to 5 c
of finely cut cabbage.
COOKED SALAD DRESSING

(Yield: About 2 cups)
2 tbsp sugar 1 tsp dry mustard
1 tsp salt
1 c milk
1/3 c vinegar 1 Tbsp margarine
2 egg yolks, slightly beaten
c all purpose flour
Mix flour, sugar, salt and mustard in
Boil and stir 1 min. Stir at least half of
2 qt saucepan. Stir in milk gradually.the hot mixture into egg yolks gradually
Heat to boiling over medium heat,
Blend into hot mixture in saucepan. Boil
stirring constantly.
and stir 1 min. Remove from heat, stir in
vinegar and margarine. Cool slightly Refrigerate
PINK CLOUD DRESSING
2 Tbsp red raspberry jam
Combine ingredients and spoon over fruit
salads. Makes 1 c dressing.
CRANBERRY DRESSING
(for fruit salads)
Mix together:
c cranberry juice cocktail
tsp poppy seed or celery seed
Cover and refrigerate at least 4 hrs.
About 2 c of dressing
1-2-3-FRUIT DRESSING
1 c sugar
1 egg, well beaten
Mix all ingredients together. Heat to boiling over

medium heat, stirring constantly. Boil & stir 1 min.
64
Juice and grated peels of 1 lemon, 1 lime,

and 1 orange.
Cool. Refrigerate any left over dressing.

Makes 1 c dressing
THREE-FRUIT DRESSING
c sugar
1 Tbsp plus 1- tsp cornstarch
cup unsweetened pineapple juice
Grated peels of 1 small lemon and
1 small orange
2 Tbsp lemon juice
2 Tbsp orange juice
Mix sugar and cornstarch in saucepan.
Stir in pineapple juice. Cook, stirring
constantly, until mixture thickens and
boils. Boil and stir 1 minute; Remove
from heat. Stir in remaining
ingredients; Cool.
FLUFFY YOGURT DRESSING
8 oz carton unflavored yogurt (1 cup)
3 Tbsp raspberry or strawberry jam
or orange marmalade
Beat ingredients with hand beater.

Refrigerate any left over dressing
Makes about 1 c dressing.
LIMEADE DRESSING
1/3 c frozen limeade or lemonade
concentrate (thawed)
1/3 c honey
1/3 c vegetable oil
1 tsp celery or poppy seed
Mix all ingredients with handbeater.
Makes 1 cup dressing.
HONEY-PEANUT DRESSING
Mix c honey, c cream peanut butter and 1 Tbsp lemon juice
Makes c dressing
SEASONED SALAD OIL
Shake in tightly covered jar:
1 c vegetable oil and
65
2 cloves garlic, cut into fourths

or 1 small onion, sliced
Let stand at least 4 days. Yield 1 c dressing
LUNCH
QUICK HOT MEAT SNACK
1 can lunch meat, ground
(spam, roast, etc. can be used)
c ground onion
to 1 c ground cheese according to taste
and kind of cheese
Biscuits, hot dog or hamburger buns,
bread etc.
Mix ingredients, spread on bread, and
broil, or wrap and bake, or serve cold.
Hint: Never blend mayonnaise or salad dressing in blender; it will go runny.
SMALL PIZZAS
Tomato sauce
Cooked hamburger
Garlic powder
Oregano flakes
English muffins
Mozzarella cheese, or can use
Cheddar cheese.
Cut English muffins in half, place each
half face up on greased cookie sheet.
Spread on each muffin:
Tomato sauce
Sprinkle lightly with garlic powder
Sprinkle with cheese
Add hamburger layer
Sprinkle lightly with cheese
Sprinkle with Oregano flakes
Place in 350 oven, bake until
warm and cheese melted, abt 15 min.
PIZZA ON TOAST
66
1 pkg Spaghetti Sauce Mix cooked according to directions on pkg. Spread on buttered toast.
Top with chopped sliced luncheon meats (or cooked hamburger) and grated mild cheese. Put
under broiler or in microwave oven until cheese is melted.
HOT REUBEN SANDWICH
1 lg. can sauerkraut
1 lg can corned beef
lb jack cheese, grated
1 can Cream of celery soup
6 slice rye bread, buttered on both sides
Drain and rinse kraut and pour into a
9x13 inch baking dish. Crumble corned
beef over kraut. Sprinkle cheese over
meat. Stir soup and pour over all. Place
bread slices on top and bake for 25 min in
350 oven.
SLOPPY JOE MIX
(crock pot recipe)
3 lbs ground beef
3 Tbsp flour
3 large onions, chopped
3 Tbsp catsup
1 tsp salt
1 Tbsp chili powder
3 cans tomato soup
Brown meat and onions; pour off excess
grease. Add remaining ingredients; Cook
in crockpot for 4 hrs. (low heat) Serve over
hamburger buns.
TUNA SANDWICH FILLING
1 can tuna, drained and flaked
c lettuce, shredded
stick celery, chopped
c carrots, shredded fine
c cheese, cubed
c green onions, chopped
c tomato, chopped
67
2 to 3 Tbsp sweet pickle relish

Mayonnaise to moisten (abt 3 Tbsp)
Combine all ingredients & spread on bread.
SANDWICH LOAF
1 loaf French bread
4 eggs, hard boiled and diced
1 c chopped celery
1 c Spam or ham, diced
2 Tbsp olives, chopped
2 Tbsp dill pickle, chopped
tsp garlic powder
c mayonnaise
tsp dry mustard
2 Tbsp butter, melted
1 c soft bread crumbs out of the center
of the French bread.
Mix filling together. Cut off top third
or load and remove most of soft bread
from inside (enough to make one cup crumbs)
Replace with filling, put top back on,
wrap in foil and refrigerate overnight.
Bake in 450 oven for 30 min. Remove foil
and slice to serve. Also good in hard rolls.
CHICKEN, CRABMEAT, OR TUNA
recipe of Betty Crocker Cookbook
1 cup diced cooked chicken or 1 can (6 oz)
crabmeat or tuna, flaked
c finely chopped celery
1 or 2 hard-cooked eggs, chopped
c mayonnaise
1 tsp lemon juice
Combine all ingredient lightly. Spread on
buttered bread or toast. Garnish with
pimiento or top with another slice of
bread or toast for double sandwich.
ORANGE CRUNCH AND PEANUT BUTTER SANDWICH SPREAD
3 oranges, 1 Tbsp butter, 2 c white sugar, 1 c boiling water (no water if oranges are very juicy)
Put orange rinds and all through food chopper using coarse blade. Mix all ingredients in
68
saucepan. Boil about 15 min. or until mixture is thick. Store in covered jar in refrigerator. When
ready to use, mix with Chunk Style Peanut Butter according to taste and spread on bread.
Spread as is without peanut butter on Nut Breads.
BEAN SANDWICHES
Bacon
chopped green onion
Pork n beans
grated cheese
Buttered whole-wheat toast or buns
Strips of bacon
Spoon beans on bread or buns, sprinkle

with onion; top with cheese. Lay
strip of bacon over cheese. Broil
CHICKEN-TREAT SANDWICHES
2 c chopped cooked chicken
1 c chopped walnuts or pecans (optional)
1 c crushed pineapple, drained
salad dressing
Mix chicken, nuts and pineapple with just
enough salad dressing to moisten.
Spread salad dressing on bread then chicken
filling to make sandwiches.
Yield 1 doz. sandwiches.
GRILLED TURKEY SANDWICHES
8 slices bread
1 (4 oz) can deviled ham
8 to 12 slices cooked turkey
8 slices processed American cheese
Toast bread lightly on one side under
broiler. Turn over and spread untoasted
side with deviled ham. Cover with turkey
slices; top with cheese slice. Broil until
cheese is delicately browned and bubbly.
Serve hot.
CHEESE BURGER SWIRLS
recipe of Jeanne Rickards
Roll out baking powder biscuit dough to
inch thick. Spread with cooked crumbled
hamburger and grated cheese.
Roll up and cut as for cinnamon rolls.
Serve immediately.
You can add any type of seasoning
to hamburger before dough roll up.
69
Place in greased cake pan having rolls

touching. Bake at 425 for 8-10 min.
or until done.
HOT DOG CHILE (Southern Dish)
1 lb hamburger
one 6 oz can tomato paste
2 med size onions
1 Tbsp paprika
1 #2 can tomatoes
tsp allspice
2 small buttons garlic
hot dogs and buns
Brown hamburger and onion and garlic.
Add other ingredients and cook two hours.
Put two large spoonful over each hot dog.
LUNCHEON HAM ROLLS
recipe of Ruby Vermillion
24 slices of ham cut 1/8 inch thick
1 pkg chopped spinach cooked and all
liquid pressed out. (Use paper towel)
1 pt cottage cheese rinsed with water
and drained thoroughly
c finely chopped onion
tsp dry mustard
dash of salt and pepper
2 slightly beaten eggs
1 pt sour cream
1 can undiluted cream of mushroom
soup
1 pt sour cream
Combine:
Well drained spinach and cottage cheese,
onion, eggs, seasonings, and only pt
of sour cream. Spread on ham slices and
roll up. Place in a large flat baking dish and
cover with soup and remaining sour cream
mixed together. Bake 15 min at 325 or
until well heated and bubbling gently. It is
easy for this to get too soupy so drain
carefully the spinach and cottage cheese.
70
Serves 12, using 2 per person.

HOT DOGS
Heat hot dog in hot water as desired
Slice hot dog open
Place on top of hot dog, any or all
of following ingredients:
Diced tomatoes, diced celery, cut up
lettuce, heated chili beans, salsa,
chopped olives, grated cheddar cheese
If desired, add cheese last, put hot dog
into 350 oven just long enough to
melt cheese.(if cheese heated, add lettuce
after melting of cheese)
CRAB OR TUNA SANDWICH
recipe of Maxine Hansen
1 c flaked crab or tuna
3 Tbsp chopped ripe olives
tsp paprika
tsp Thyme
dash of mace
c grated cheese
c mayonnaise
tsp accent
2 hard boiled eggs chopped
tsp to 1 tsp garlic salt
1/3 c chopped celery
juice of lemon
c chili sauce or catsup
Toss lightly, should be moist
Spread on buns
Broil 5 to 7 min 6 inches from broiler
TUNA BURGER
1 large can tuna fish (flaked type)
lb American cheese grated
3 hard boiled eggs chopped
3 Tbsp chopped green pepper
2 Tbsp grated onion
2 Tbsp sweet pickles
juice of one lemon
Mix and spread on large rolls

Wrap in foil and bake 250 for
30 minutes. Makes 10 large
sandwiches. These sandwiches
can be frozen.
71
c salad dressing
c diced celery.
SOUPS AND STEWS
Almost all soups are better if prepared a day in advance and allowed to set in the refrigerator.
their flavors are then allowed to blend together better.
STEWING
Stewing is used for cooking meat from economical less tender cuts of beef, veal, lam, chicken,
etc. The following steps will be helpful to the stew maker:
1. Have meat cut into uniform cubes 1 to 2 inches in size. Shake in seasoned flour in paper bag
(Flour may be omitted and meat seasoned with salt and pepper)
2. Brown meat slowly and evenly in about 2 Tbsp shortening in heavy kettle. Floured meat
develops deeper brown than meat not floured; it may also be browned without added fat.
3. Add hot water, broth or other liquid, about 2 cups, until it just covers the meat.
Add desired seasonings, varying to enhance the flavor of the particular meat used.
4. Cover kettle tightly and simmer until meat is tender. Do not boil. Slow cooking over low
heat makes meat tender and flavorful. Add more liquid if necessary.
5. Add vegetables the last part of cooking time, before meat is quite done. Do not overcook
vegetables. Time depends on kind used and whether whole or cut.
6. Remove meat and vegetables and thicken liquid for gravy. Serve stew in individual bowls or
in a large casserole. Stew may also be topped with pastry or biscuits for Meat Pie.
7. If using leftover meat such as potroast, create a stew by mixing chunks of meat, leftover
gravy, and vegetables then simmer until vegetables are done. (do not put left over liver in a
stew)
COOKING MEATS IN WATER
Some less tender cuts of meat do not lend themselves to being cut up as above steps suggest
Chicken, corned beef etc. find themselves in this category. The following steps are suggested for
large, less tender cuts, and as a step in making soups:
1.
2.
3.
4.
Cover meat with hot water. Meat may be browned first, if desired
Add seasonings, and desired herbs, spices or seasoning vegetables such as onion, celery, etc
Cover tightly and simmer until meat is tender. Do not overcook.
If meat is to be served cold, cool in stock in which it was cooked. Store in stock in the
refrigerator.
5. For boiled dinner, add vegetables to meat just long enough before meat is tender to cook
them.
6. Dumplings and noodles are often added to broth which has been chilled, grease removed,
and brought to boiling point again. Since cold grease coagulates on top of broth it is easily
spooned off and thrown away.
7. Suggestions: Chicken: Stewing hen, noodles or dumplings.
Ham hock: Lentils, barley, celery and onions
72
Corned Beef: Cabbage, onion, and celery. Be creative.

ELEPHANT STEW
1 elephant
Brown gravy
2 rabbits optional
Salt and pepper
Vegetables.
Cut elephant into small bite-size pieces
(this should take about two months)
Add enough brown gravy to cover
Cook over medium heat (465) for about
four weeks. Forty-five minutes before
serving, add vegetables as desired. This
will serve 3,800 people. If more are expected
two rabbits may be added. (Do this only if
necessary as most people do not like to find
hare in their stew.)
HAMBURGER VEGETABLE CHOWDER
recipe of Arolyn Vanek
1 lb ground beef
1 c diced carrots
1 large onion or
1 c onion flakes
1 tsp salt
c barley
5 c water
1 c diced celery
2 c cubed potatoes
2 beef bouillon cubes
1 tsp pepper
1 quart tomatoes
Brown meat & onions, drain all fat except

3 Tbsp. Add rest of ingredients, and let
simmer for 2 hours. Serves: 6-8
POTATO SOUP
6 large potatoes
c milk
1 c sour cream
squeeze of lemon
fresh ground pepper caraway seeds to taste
Boil potatoes in just enough water to cover
until they are tender enough to fall apart.
Add milk and sour cream. Cook until
73
hot again. Add seasonings, salt, and pepper

to taste. Garnish with additional caraway
seeds if desired. Serve with homemade bread.
LION HOUSE SOUP
recipe of Kathy Lazott
c butter
c fine chopped onion
c fine diced celery
c fine diced carrots
c flour
1 Tbsp cornstarch
1 qt chicken stock
(Schilling chicken flavor base)
1 qt milk
1/8 tsp soda
1 c graded cheddar cheese.

Salt and pepper to taste.
Melt butter-add onion, carrots, celery and
saut . Blend flour and cornstarch-stir well.
Add stock and milk-stir to boil
Soda and cheese are last to be added.
Sprinkle with parsley.
QUICK AND EASY MINESTRONE SOUP

recipe of Pearl Limper
3 lbs ground beef saut in pieces, small
meatball size. salt and pepper. When
just pink, add enough flour to take up
fat juices.
Add:
2 large onions chopped in chunks
2 stalks celery cut in large pieces
2 cans each with juice of Great Northern
beans, kidney beans, and string beans
(6 cans in all)
2 large cans of tomatoes
Small amount of spaghetti broken in
pieces (about c)
Add beef granules, salt and pepper to taste
taste, and one tsp sugar to take bite out
of tomatoes. Add water if soup is too thick.
A little basil and parsley are a nice addition.
Cook about 30 min. until onion and spaghetti
are done. Yield: 12-15 servings.
NAVY BEAN SOUP (Crock Pot)
1 lb dry navy beans
1-2 tsp salt
tsp ground pepper
2 qts water
1-lb meaty ham bone or l lb ham pieces
c chopped celery leaves
1 medium onion, chopped
1. Soak beans overnite. Drain, discarding soaking

water.
2. Combine all ingredients in slow cooker
3. Cover. Cook on High 8-9 hours.
4. Debone ham bone, cut meat into bit-sized pieces
74
1 bay leaf, optional
and stir back into soup. Remove and discard bay

leaf.
NAVY BEAN SOUP

1 (16 oz pkg dried navy beans)
(soak overnite with pinch baking soda)
(be sure all small rocks are removed)
1 Tbsp margarine, melted
1 tsp salt
2 qts boiling water
2 c canned, stewed tomatoes(or instead, can add c catsup)
1 cups diced onion
c diced celery
l lb ham pieces
Drain off soaking water, discard, add enough
fresh water to cover beans.
Saut diced onion and celery in melted
margarine until tender. Add sauted vegetables, ham,
and tomatoes to beans & water, stirring well.
Simmer, uncovered, 1 hr. or until beans are
tender. Serve hot.
VEGETABLE BEAN SOUP (CROCK POT)
6 cups cooked beans: navy, pinto, etc.
1 meaty ham bone
1. Combine all ingredients except water in

3 qt slow cooker. Add water to about
1 c cooked ham, diced

1 inch from top
tsp garlic powder
2. Cover. Cook on Low 5-8 hours
1 c cubed potatoes
3. Remove bay leaf before serving.
1 c each of chopped onion, chopped celery,
and chopped carrots
1 small bay leaf
Water
ONION SOUP
2 Tbsp margarine
1 tsp sugar
tsp dry mustard
2 c onions, sliced
4 c hot water
6 beef bouillon cubes
Use a 2 qt. pan. Melt margarine in pan

over low heat. Blend sugar and mustard
Add onions and cook over low heat, stirring
frequently, for 15 min. Pour in water and
bring to boil. Add bouillon cubes. Simmer
and serve.
75
Good served with toasted French Bread
CHILI (SLOW COOKER)

1 lb ground hamburger
c chopped onions
14-oz can pinto beans
tsp or more, if desired,
chili powder
dash pepper
c chopped celery
8-oz can tomatoes
14-oz can diced tomatoes
tsp salt
1. Cook hamburger in skillet until browned. Drain

off grease.
3. Cover. Cook on Low 6 hours.
FRESH BROCCOLI SOUP
2 Tbsp butter or margarine
c chopped fresh onion
1 rib celery, chopped
1 bunch broccoli (fresh or frozen)
2 c beef bouillon
tsp salt
Dash Tabasco pepper sauce
c milk or light cream.
Melt butter in saucepan. Add onion & celery

and cook until tender. Wash & trim broccoli
Remove leaves & cut into small pieces. Add
broccoli, bouillon, salt, and Tabasco to saucepan. Bring to a boil. Lower heat. Cover and
cook over medium heat for 20 min. Puree in
electric blender, or food mill. Return to
saucepan, add cream or milk, and heat.
Serves: 4-6. If you desire, you can cut up
some broccoli in small pieces, partially cook
them in microwave, and add pieces to soup.
BUTTERED CROUTONS
1 c bread cubes
2 Tbsp butter
Saut the bread cubes in butter (adding more

if necessary). turning them constantly to brown
on all sides, & taking care not to burn them.
Sprinkle over soup just at serving time.
WALDORF STEW
recipe of Naomi Pearson
2 lbs stew meat
2 c carrots cut in medium pieces
4 c potatoes cut in large cubes
3 Tbsp tapioca
tsp pepper
2 medium onions, chopped

2 c celery cut in medium pieces
2 Tbsp sugar
2 Tbsp salt (or less as desired)
76
1 can tomato soup
1 can water
Place all vegetables and meat in a large baking dish. Mix remaining ingredients together. Pour
over meat and vegetables. Cover. Bake at 225 for 6 hours.
SPLIT PEA SOUP
1 c split peas
1 Ham or veal bone
c coarsely chopped onions
c chopped celery
Salt and Pepper
Dash of Thyme
Soak peas overnight in water to cover
Drain. Add ham or veal bone and water
to cover. Ham stock is even better if youve
just boiled a ham. Simmer covered for 3 hrs.
Add celery and onions. Season to taste with
salt, pepper and thyme. Cook covered for
another hour.
Remove bone. Correct seasoning and

press through a sieve or whirl in a
blender. Serve with butter croutons
Yield: 6 servings.
HEARTY HAMBURGER SOUP

3 Tbsp butter
1 lbs hamburger
3 bouillon cubes dissolved in 1 qts water
5 medium carrots
1 pkg frozen mixed vegetables
1 bay leaf
6 sprigs parsley
2 Tbsp brown sugar
1 large onion
1 # 2 can tomatoes
2 medium potatoes
4 celery tops
1-1/3 Tbsp salt (or salt to taste)
tsp thyme
Melt butter in big soup kettle and toss
in coarsely chopped onion. Cook
onions until they are limp, but not
brown. Add hamburger and stir it
around just until it is lightly browned.
Pour in tomatoes, bouillon (in water)
Add peeled, quartered carrots, and diced potatoes

Add all other ingredients.
Cook over low heat until done
(about 15-20 min)
Yield: 1 gallon
CHICKEN NOODLE SOUP (CROCKPOT)

5 c hot water
1 tsp salt
2 chicken bouillon cubes
1. Dissolve bouillon in water. Pour into

into slow cooker.
77
46-oz can chicken broth

4 c homestyle noodles, uncooked
1/3 c thinly sliced celery
1/3 c shredded or chopped carrots.
MEATBALL SOUP
2. Lightly pre-cook celery in microwave.

3. Add remaining ingredients. Mix well.
4. Cover. Cook on Low 4-6 hours.
2 lbs ground beef

Mix all ingredients, and roll into balls
tsp salt
1 inch in diameter. Add to broth.
tsp chili powder
1 medium onion diced small
1 cup fine dry bread crumbs
tsp cumin powder
c rice (uncooked)
1 egg, slightly beaten.
Broth:
2 cans condensed beef consomm
2 cans water
1 can tomatoes
Add meatballs and bring to boil.
Add 1 tsp cumin seed, 1 whole bay
leaf. Simmer at least 30 min. or until
meat is done. Add garlic & salt to taste.
HAMBURGER BEAN SOUP
recipe for a I dont want to cook day
recipe of Lynette Woolley Anderson
2 cans Kidney beans (drained)*
2 cans stewed tomatoes
1 lb. cooked hamburger (lean)
cup onion
1 can tomato sauce
3 cups water
to 1 pkg taco seasoning.
Mix together all ingredients
Cook until hot and onions tender
(abt 15 min.)
Serve in individual bowls and top soup
with grated cheese, sour cream and
Fritos or other corn chips.
*To add color to soup, use 1 can light
beans and 1 can dark beans.
Dry pkg soup are an excellent item to add to your year supply of food. The pkgs contain too
much salt, but you can remedy that by adding items to the soups and liquid to increase the
volume, and decrease the salt. For example:
78
Bear Creek brand Creamy Potato Soup Mix (11 oz size) For 4 servings: Use about 1/3 pkg of
dry soup, add 2 c milk, one fresh potato cooked, cubed, added to soup. Add cooked cubed
chicken,
onions, etc. If after simmering soup does not thicken, then add more of the dry soup mix.
All items used in your soup could come from your storage food.
TOMATO SOUP
2 qts tomatoes
4 stalks celery, chopped
of a lg. onion, chopped
1 green pepper, chopped
3 Tbsp cornstarch
Dash cayenne pepper
2 Tbsp margarine
1 Tbsp salt
tsp pepper
2 Tbsp sugar
1 Tbsp flour
Parsley
Boil tomatoes, celery, onions, pepper
and a little parsley together until
vegetables are done. Put ingredients
through a colander or blend in a blender.
Add seasonings. Melt margarine in a
large saucepan, add flour and mix together
for thickening. Pour tomato mixture into
flour mixture and bring to a boil.
Note: Four times this recipe and bottle it
in sealed jars.
CORN CHOWDER
Cut 4-6 slices bacon to 1 inch pieces
(fry until done but not crisp)
Add:
4 carrots, cut very small
6 potatoes cut in very small cubes
1 small chopped onion
Add 1 tsp salt and tsp pepper
Cover with water just barely to top of
vegetables. Cook about 15 min. or
until carrots & potatoes are done.
(with lid on).
Add:
1 can corn, and continue cooking until heated
thoroughly.
Add:
2 c milk, stir constantly until milk is heated but
Do Not Boil after adding milk. Add more salt or
onion salt to taste. Sere hot with Biscuits and
salad.
79
CLAM CHOWDER
(Brattons)
1 c onions, finely chopped
1 c celery, finely chopped
2 c very finely diced potatoes
2 cans 6 oz clams
or 1 lb minced clams & juice
c butter
1 qt half and half cream
c flour
1 tsp salt
2 Tbsp red wine vinegar
Few grains pepper
Drain juice from clams and pour juice over
vegetables. In a very small sauce pan add
enough water to barely cover. Simmer
covered over medium heat until barely
tender. In meantime melt butter, add flour,
and blend. Cook stirring constantly Add
cream and cook. Stir with wire whip until
smooth and thick. This is important!
Add undrained veg., clams, and vinegar.
Heat through. Season with salt and pepper
to taste. Serves 8
HURRY UP CHICKEN SOUP
2 cooked chicken breast,
(need 1 c cubed chicken)
2 c egg noodles
2 c chopped celery
c finely chopped onion
2 Chicken bouillon cubes
(or 1 pkg Lipton Chicken noodle soup)
2 c chopped carrots
Salt an Pepper to taste.
80
Cook celery, onions, and carrots abt 20 min.

Add bouillon cubes or Lipton soup & noodles.
Simmer 8 to 10 min. more. Add chicken &
simmer until soup again hot. Yields 10 servings.
MAIN DISHES
HINTS and TIPS
Left over meat, fish and poultry can be used in meat pies, salads, sandwiches, pizza, stuffed
vegetables and pancakes.
Chicken is more economical if a whole bird, weighing over 3 lbs is selected and cut up yourself.
Good meat substitutes are dry beans, peas, and lentils; very good protein content. Protein is
boosted when these vegetables are eaten with whole-wheat bread.
Thicken a long-cooking soup with a handful of oatmeal added at the beginning. The oatmeal
adds texture and body, and scarcely more added calories than you can shake a diet chart at.
Dress up Cream of Tomato soup by floating a thin slice of orange, or some chopped fresh basil
on the surface of the soup. It enhances the flavor too.
To make bacon lie flat, dip into cold water before you fry it. It will spatter some, but will come
out flat. (Maybe the next hint will help too.)
Protect your range from grease spatters by standing a strip of foil around three sides of your
frying pan or griddle. Tuck the lower edge of the foil under the edge of the pan a little so that it
will stand upright.
Pour turkey stuffing from a plastic bag into cavity of turkey to prevent spills.
When rice has burned, place a piece of fresh white bread crust (heel) on top of the rice and cover
the pot again. Within a few minutes the scorched taste will disappear. Later just remove the
bread.
To cook fluffy rice, add one or two Tbsp cooking oil or margarine to (3 parts) boiling water
before adding (1 part) raw rice. After water returns to a rolling boil, replace a tight lid; remove
pan from burner (if gas just turn it off) and set aside to cook for about 20 min.
DO NOT TAKE OFF LID
You can also follow the previous hint given for cooking rice when you are cooking pasta. Takes
about 18 min. for spaghetti, macaroni, and noodles; 20 to 25 min for lasagna noodles.
To make hamburger patties; shape the patties on plastic lids from cottage cheese cartons or sour
cream cartons. Stack them in the freezer. It is then easy to take out just one patty at a time.
81
COOKING BEEF, HAM, AND POULTRY

Beef roasts should have an internal temperature of 180 to be cooked.
Frozen meat will thaw rapidly, if sprinkled with the amount of salt needed for seasoning.
To make cheap cuts of meat more tender, add 1 tsp vinegar to water while boiling.
MARINATING SAUCE FOR CHICKEN
OR STEAK
(it will make even the toughest meat tender)
1 c veg. oil (I use only 1 c.)
c soy sauce
c lemon juice
c Worcestershire sauce
2 Tbsp dry mustard or 2-3 Tbsp
liquid mustard
1 tsp parsley
1 tsp black pepper
Mix all ingredients together in
a BLENDER, pour over meat
or chicken and for best results
in tenderizing, marinate
overnight.
RANCH ROUND STEAK
3 lbs round steak, cut thick
c flour
1/8 tsp pepper
2 tsp dry mustard
c Crisco
1- t salt
c water
1 Tbsp Worcestershire sauce
Trim excess fat from meat. Cut in serving
size pieces. Slash edges to prevent curling.
Combine flour, dry mustard, salt and pepper;
Use to coat meat. Reserve remaining flour
mixture. In skillet, brown meat (half at
a time) on both sides, in hot Crisco. Push
meat to one side; stir in reserved flour
mixture. Combine water and Worcestershire
sauce; stir into skillet mixture. Cook and
82
simmer for 1 to 1- hrs. or until meat is

tender. Remove meat to warmed platter.
Skim excess fat from gravy; drizzle gravy
over meat. Makes 8 servings.
FLANK STEAK POLYNESIAN
1 flank steak (1- to 2 lbs.)
1 tsp grated lemon peel
c lemon juice
c oil
c soy sauce
1 tsp grated fresh ginger
2 tsp powdered ginger
1 clove garlic
1 tsp brown sugar
Place flank steak in a shallow baking dish.
Mix remaining ingredients in a jar; Shake
and then pour over flank steak. Marinate
steak overnite. If desired, leave steak at
room temperature for several hours to
hasten the tenderizing action. Place on
grill over high heat, and broil 5 to 8 min.
on each side. Cut very thin slices
diagonally across grain Serves 4
CASSEROLE FOR A CROWD
1 lb veal or beef, cubed, (or hamburger
may be substituted)
1 lb lean pork cubed
1 small onion, chopped
margarine
1 lg. pkg fine noodles, cooked
1 can cream style corn (# 303)
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 small can pimento, chopped
1 can mushrooms, stems and pieces
lb cheddar cheese, grated
buttered bread crumbs
83
Brown meats, and onion in margarine;

Simmer in water until tender. Combine
remaining ingredients and place all in
2 buttered casserole dishes. Top with
CORN BEEF DINNER
recipe of Louise Woolley
buttered crumbs. Bake 1 hr. at 350

Casserole freezes well. Serves
20 to 25 people.
1-6 oz pkg 7 minute macaroni

1-12 oz can Corn Beef
lb Medium nippy cheese (grated)
1 can Cream of Chicken soup
1 cup milk
cup chopped onion
Cook the macaroni in salted water for 7
Minutes, drain and rinse. Chop the corn beef
and combine with soup, cheese, milk, and
onion. Mix altogether, then put into a
greased 2 quart casserole. Top with fine
bread crumbs, dot with butter.
Bake 350 for one hour.
SLOPPY JOE SANDWICHES
recipe from Judy Winwood
1 lb hamburger
1 small onion chopped
2/3 c catsup
1 tsp mustard
1/8 tsp pepper
1/8 tsp garlic powder
1 Tbsp sugar
2 Tbsp flour
1 cup hot water
Saut hamburger and onions
Add remaining ingredients and simmer
for 10 min. (Serves 4 to 6)
(I always doubled recipe for our family)
EASY BEEF STROGANOFF
1 lb ground beef, browned
Add 1 can each of: Consomm Soup, Cream
84
of Chicken Soup, and Cream of Mushroom Soup.

Simmer lightly. Just before serving add 1 c
commercial sour cream. Serve over mashed
potatoes or rice. (or serve over Chinese noodles)
ONE DISH MEAL
2 Tbsp butter
1 lb hamburger
1 onion chopped
2 Tbsp green pepper
c celery
1 can corn (optional)
1 c macaroni or c rice (uncooked)
c catsup
1 c tomatoes
1 c water
1 tsp sugar
1 tsp salt
tsp pepper
Preparation:
Cook onion and pepper in butter until
tender, add meat and brown. Add
remaining ingredients.
Bake 1 hours in 325 oven or
simmer on top of stove. If desired,
sprinkle with grated sharp cheese
before serving.
CHINESE HAMBURGER CASSEROLE
recipe in cookbook Elna Campbell
1 lb hamburger
or 1 c beef soy bean (reconstituted)
2 Tbsp shortening
1 can Cream of Mushroom Soup
2 onions
1 can Cream of Chicken Soup
c rice
1- c water
tsp pepper
c soy sauce
1 #303 can fried noodles (chow-mein)
Brown hamburger in shortening.
Mix all other ingredients together and
put into greased casserole. Cover and bake
85
30 min. Remove cover and bake 30 min.

more. Cover casserole dish with noodles
for last 10 min of baking time.
ENCHILADAS
Cook and Brown together:
(add salt and pepper to taste)
1 lb. hamburger
large onion
Simmer in pan about 15 to 20 min:
1 c Tomato Soup
1 c enchilada sauce.
c water
8 tortillascook each in hot grease about
30 seconds on each side.
c sharp grated cheese sprinkled over top
of dish when ready to bake.
1 can taco beans
Wrap meat, spoonful of taco beans, and
spoonful of sauce inside each tortillas,
place in baking dish and cover with
remaining sauce. Sprinkle cheese
on top. Bake in 350 oven about 15 min.
until sauce begins to bubble.
EASY CHOP SUEY
(this is a favorite of Mark)
recipe in cookbook Elna Campbell
1 lb round steak cut in thin strips
2 Tbsp cooking oil
1- c fresh mushrooms
or 4 oz can drained.
1- c sliced celery
1 c green pepper cut in 1 inch squares
c green onion cut in 1 inch pieces
1 c beef consume or beef broth
2 Tbsp corn starch
2 Tbsp soy sauce
c water
Cooked rice.
86
Saut beef in oil. Add vegetables, beef broth,

and soy sauce. Cover, cook over low heat
20 min. or until meat is tender. Blend
cornstarch and water.
LASAGNA
Stir into sauce

Cook until thickened.
Serve with rice and fortune cookies
8 oz Lasagna noodles
8 oz Mozzarella cheese(sliced)
2 tsp salt
1 lb. cottage cheese
Cook lasagna noodles in salted boiling
water until tender, stirring frequently.
Drain-arrange in shallow baking dish
making layers:
1. Cooked lasagna noodles
2. Cottage cheese
3. Mozzarella cheese
4. Tomato-meat sauce
5. Grated cheese
Repeat layers, ending with grated cheese
on top. Bake in 325 oven for about
45 min.
***Tomato-Meat-Sauce
(Fix this sauce first)
1 med onion minced
tsp cayenne pepper
2 cloves garlic minced
1 tsp sugar
1 lb ground beef
1 bay leaf
1 6-oz can tomato paste
Pinch of basil, oregano, and thyme
1 #2 can tomato puree
4 tsp salt.
Brown onion and garlic lightly in margarine
in saucepan. Add meat, cook until browned,
stirring with fork. Add remaining ingredients
and two cups of water. Simmer uncovered for
1- hours. Use as directed above.
NOODLES AND HAMBURGER BALLS
87
1 lb hamburger
1 small onion, chopped
1 beaten egg
bread or cracker crumbs
salt and pepper
flour
can water
Mix all ingredients well. Form into balls, roll in flour and brown. When brown, pour
the soup mixed with the water over it. Cover & simmer until meat is done. Serve with noodles
GREEN BEAN CASSEROLE
lb hamburger cooked
1 can String Beans 14- oz size)
Tator Tots or Mashed Potatoes
Place drained string beans on bottom of
baking casserole dish.
Mix cooked hamburger and cream of chicken
soup, c milk, and place on top of bean layer.
Finish with either Tator tots or mashed
potatoes. (If mashed potatoes, place
several dots of margarine on top.)
Bake in 350 oven until bubbly.
MEAT LOAF
(favorite of Woolley family)
1- lb ground beef
tsp pepper
c oats, uncooked
1 c tomato juice, or c catsup
c chopped onion
1 beaten egg
1- tsp salt
Combine all ingredients thoroughly.
Preheat oven to 350 Pack meat mixture
into an ungreased 8- x 4- x 2
loaf pan. Bake for 1 hr. 15 min.
Let stand 5 min before slicing.
MOCK CHOW MEIN
2 lbs ground beef
1 c chopped celery
1 onion chopped
2 c cooked rice
`
1 tsp salt
pepper to taste
1 (10- oz can each of Chicken Gumbo,
Brown meat, and then add onion & celery.

Cook for 5 min.
In a casserole, add meat mixture, soups, rice,
salt, pepper & Worcestershire sauce.
88
Cream of Mushroom, and Cr. Chicken Soup

1 Tbsp Worcestershire Sauce
1 small can Chinese Noodles
Mix thoroughly
Cover top with Chinese noodles, and bake
at 350 for 35 min.
MARGARET BUTTERFIELDS
CASSEROLE (or Shepherd Pie)
1 lb hamburger
1 med onion chopped
1 can green beans (303)
1 can tomato soup
3 c mashed potatoes
1 c grated cheese
Fry hamburger and onions until done. Drain
off grease. Place in bottom of casserole dish.
Drain green beans and place on meat. Cover
with undiluted tomato soup. Place mashed
potatoes on top and sprinkle with grated
cheese. Bake 350 for 30 min.
HUNGRY BOY CASSEROLE
1 lb hamburger
1 med onion, chopped
1 can tomato soup
large green pepper chopped
1 large can chili
1 small can pork n beans
1 recipe biscuit dough
Lightly grease oblong cake pan. Combine
beans and put in bottom of cake pan.
Brown hamburger, onion, pepper, Stir in
can of tomato soup. Simmer 10-15 min.
Set aside to cool.
Roll biscuit dough into rectangle (like
for cinnamon rolls) Spread of meat
mixture on dough and roll into a long roll.
Slice into slices about inch thick. Put
remaining of hamburger mixture with
beans in cake pan. Top with slices of
dough roll. Cover with tin foil
89
Bake 400 for 1 hr.
TACOS ON A PLATE
recipe of Peggy Boekweg
Brown 1 lb hamburger with c chopped
onion. Season with taco sauce, salt,
pepper and 1 8-oz can tomato sauce.
Prepare:
1 to 2 c grated cheese
1 to 2 c chopped lettuce
1 to 2 c chopped fresh tomatoes
c green onion chopped fine.
1 can taco beans (warmed and
mixed with cooked hamburger
and onions)
1 bag Fritos
Cook c rice until fluffy.
Place Fritos on each plate. Then layer:
Rice, meat mixture, lettuce,
green onions, tomatoes, & cheese
(Can of Taco beans is optional.)
HAMBURGER, MACARONI & CHEESE
1 (7 oz) pkg Macaroni and cheese
1 lb cooked hamburger
onions if desired
1 (10 oz) can Cream of Mushroom Soup
Add soup to cooked hamburger and onions
Season to taste
Prepare Macaroni and Cheese according to pkg
directions.
In a casserole dish place: Meat mixture, then
macaroni-cheese mixture
Bake at 350 until casserole dish is heated.
PEDROS SPECIAL
1 lb ground beef
1 chopped onion
1 clove garlic minced
One 8 oz can tomato sauce + 1/3 can water 1 lb can chili or kidney beans
lettuce
90
2 Tbsp chili powder tsp oregano

1 bag Corn chips or Nacho chips
cheese, grated
Brown meat, onion, and garlic. Stir in tomato sauce, water, oregano & chili powder
Place in casserole layered: 1. Meat mixture, 2. Beans, 3. Corn chips. Repeat layers.
Bake in oven, covered, 350 for 45 min. Uncover, and bake 10 min more. Serve over chopped
Lettuce, then top with the grated cheese.
HAM
Pre-cooked ham (fully cooked)
Warm in 325 oven , 18-24 min per pound of ham
Meat thermometer should read 140
ORANGE GLAZED BAKED HAM
Bake ham as listed on a baking chart, or heat
ham if it is pre-cooked.
hr. before ham is done, score ham in a
diamond design and insert whole clove in
each diamond.
Mix: 1 can (6 oz) thawed frozen
concentrated orange juice with
c brown sugar, pinch of ground cloves, and
ground cinnamon.
Pour half of mixture over ham
Bake 30 min, basting occasionally with
remaining mixtures.
For orange sauce to serve with the ham:
Remove grease. Remove ham to platter
Add water to baking pan and cook with the
orange glaze until it is sauce consistency.
HONEY GLAZE FOR BAKED HAM
c Honey
c soy sauce
Mix together.
Baste Ham with mixture.
HAM, POTATO & MUSHROOM BAKE
1 can cream mushroom soup
to c milk
Dash of pepper and paprika
4 c sliced potatoes
Combine: Soup, milk, and pepper

In buttered 2-qt casserole, arrange layers
of potatoes, ham, onion, and soup sauce.
(Be sure ham is covered to prevent drying)
91
1 c diced cooked ham

1 small onion, sliced
Dot top with butter; sprinkle with paprika.

Cover. Bake at 375 for 1 hour. Uncover,
bake 15 more or until potatoes are done.
MEAT SPREAD
(Creamed Ham)
2 tsp minced onion
3 Tbsp flour
Dash of pepper
to 1 tsp salt (less if meat is not salty)
1/8 tsp dry mustard
1 cup milk
3 boiled eggs (chopped)
1 cup cooked ham cubed
(can use other types of meat)
Preparation:
Melt butter in frying pan. Cook onions
until golden, stir in flour, salt, pepper
and mustard until there is a thick paste.
Whip in milk, cook stirring until
thickened.
Stir in eggs and meat.
Heat thoroughly
Serve over toast, rice, noodles, or
Biscuits.
Double recipe for more than 2 people
GLAZED ORANGE PORK CHOPS
6 Pork Chops
Brown pork chops well.
Combine & pour over chops:
1 c orange juice
1 c catsup
c lemon juice
Simmer 45 minutes or until tender. For an extra taste treat

before pouring juice over chops, put a Tbsp or two of
Pork and Beans on top of pork chop, and then pour the
juice over the chops. Serve immediately
(Pork chop cooked this way become very tender)
SPANISH RICE
3 slices bacon
3 c cooked rice
2 c tomato
1 onion chopped
tsp white pepper
1 tsp salt
92
3 Tbsp green pepper, chopped

Cook bacon and onion until brown. Add rice, salt, pepper, green pepper and tomatoes.
Mix thoroughly and place in baking dish. Cover with buttered crumbs, and brown in oven at
350 for 30 minutes. Serves 4 -6.
PORK CHOPS
recipe from cookbook Elna Campbell
5 pork chops
c milk

5 thin slices of onion
Flour pork chops and brown in lightly

oiled skillet. Salt and pepper to taste
Place 1 slice onion on each chop.
Combine soup and milk. Pour over
chops. Simmer about 40 min. Stir
frequently.
PORK CHOPS AND PEACHES
4 pork chops
tsp salt
c chili sauce
tsp Worcestershire
3 Tbsp lemon juice 1 Tbsp dry onion
1 can peaches
1/3 c water
Brown chops and put into deep pan. Combine
all but peaches and pour over chops. Simmer
1 hr. covered. Add drained peaches, & simmer
10 more minutes. Serve peaches & pork chops together.
SWEETN SOUR PORK CHOPS
Brown pork chops well in skillet. Remove
and drain on paper towels. Do not season.
Combine in frying pan and cook until sauce
is clear:
c water
2 Tbsp cornstarch
1/3 c vinegar
tsp salt
c brown sugar
1 Tbsp soy sauce
c pineapple juice*
1. Return chops to fry pan. Simmer in
sauce for 30 min. May simmer for
3. Twenty minutes before serving, add

small can of pineapple chunks.
93
hours if desired.
2. Add c chopped pepper,
and c chopped onion.
Serves 4
Sauce is delicious served over rice.
HAM AND CHEESE SOUFFL

1 c eggs (4-6)
2 c milk
1 10 oz pkg sharp cheddar cheese grated
4 c (8 slices) cubed French bread
2 Tbsp chopped onion
c chopped Ham
Remove crusts from bread and cut into
inch cubes
Heat milk and add beaten eggs, bread,
cheese, onion and ham
Pour into greased baking dish or an 8 inch
round cake pan.
Refrigerate overnight.
Bake at 350 for 45-50 minutes.
RAW VEGETABLE DINNER
Rice, carrots, radishes, onion, eggs, bacon,
(bacon is fried so it will crumble, but not be
over cooked,) boiled eggs, cheese, slivered
almonds, pineapple chunks, coconut.
Rice is precooked, but the rest of the
ingredients except for bacon and eggs, are
shredded and placed uncooked, separately in
dishes, in line as listed.
Each person places the ingredients on their plate:
First the rice, then the remaining foods as placed
on table in line.
Topping: Heated Cream of Mushroom Soup*
mixed with tuna fish, or can use
cooked chicken.
This dish is also called Haystack
substituted
Cashew nuts can be placed as last item on stack.
Estimated amount needed for abt 6-8

Rice: 1 c uncooked rice for 3 c cooked
Bacon 1-2 lbs cooked, crumbled
Eggs: to 1 dozen, boiled, diced
Carrots: 3-4 large, grated
Radishes: 3 bunches, diced
Onions: 3 bunches, finely cut
Cheese: 2 c grated
Almonds: 2 pkgs slivered
Pineapple Chunks: 2 lg cans, well drained
Flaked Coconut: 1 cup
2 cans Cream of Mushroom Soup
1 can (12 oz)flaked Tuna Fish, well drained,
or 6 cooked and chopped chicken breasts.
*Cream of Chicken soup can be
for the Cream of Mushroom Soup
HAM-NOODLE SCALLOP
1 lg onion, diced
green bell pepper, diced
1 c water
2 slices ham, diced
Saut onion, pepper and ham in butter in a

covered skillet until tender & ham is
94
c wheat flakes or corn flakes

dash of parsley flakes
3 tbsp butter or shortening
1 (10- oz) can Cream of Celery Soup
1 (10- oz) can Cream of Mushroom soup
12 oz pkg egg noodles, cooked and drained
POULTRY
browned; heat soups with water; place all

with noodles into a buttered baking dish
and top with crushed flakes; sprinkle with
parsley. Dot with butter. Bake 25 min at
450
CAMPBELLS NO GUILT CHICKEN POT PIE

1 can (10 oz) Campbells Cream of Chicken
Soup (98% fat free)
1 pkg (about 9 oz) frozen mixed vegetables,
thawed.
1 cup cubed cooked chicken
c milk
1 egg
1 cup Bisquick Baking Mix (reduced fat)
(Instead of using Bisquick, mashed
Potatoes can be placed on top of
Pie)
1 Preheat oven to 400F.
2 In 9 pie plate mix soup, vegetables,
and chicken
3 Mix milk, egg and baking mix. Pour over
chicken mixture. Bake 30 min or
until Golden brown. Serves 4
CRANBERRY CHICKEN
4-6 chicken breasts
1 pkg French Onion soup (Liptons)
1/3 of container of Fat Free Red Ranch
Dressing.
c water.
1 can of whole cranberries or
1 can of orange marmalade or
1 can of apricot preserves
Mix and pour over chicken in pan. Bake
350 for 45 minutes.
GARDEN PILAF (SEASONED RICE)
recipe of Geneal Spencer
3 Tbsp butter
1 c raw rice
95
3 c hot chicken broth or bouillon

Melt butter in saucepan with lid and
stir in rice, stirring constantly for
about 3 min. Pour in hot chicken broth
or bouillon. Cover & simmer 20-25 min.
RICE CASSEROLE
Rice should be dry and just barely tender.

Stir in & toss well the following:
c each of minced parsley, grated carrot,
minced celery, & c green onion tops, minced
2 Tbsp melted butter. Cover & return to heat
for 5 min.
2 Tbsp margarine
1 cup uncooked rice
3 cups milk
Use some of the milk to mix with
1 Chicken bouillon and
pkg chicken gravy powder
2 Tbsp Mushroom soup powder
2 cups cooked cubed chicken
Veg. flakes, celery seed, salt, and other
seasonings can be added as desired.
Mix all above ingredients
Bake in casserole dish in 350 oven
1 to 1 hr.
CHICKEN FOR SCALLOPED POTATO
CASSEROLE
Use boneless chicken breasts, one for each
person, wash, dry and place small piece of
cheese on each of the breasts. Roll up the
chicken, and hold together with toothpicks.
Cook these breasts in the oven at 350 until
done. When almost cooked, cover them
with a little of the sauce prepared for the
potatoes
SCALLOPED POTATO CASSEROLE
In buttered casserole, layer slices of cooked
potatoes. Over this pour:
1 cup sour cream
1 can cream of chicken soup
c butter
1 c grated cheese
1 onion chopped
Bake at 350 until casserole is done.
96
At serving time place cooked chicken

breasts and cooked broccoli on top of
potato casserole.
(Cook broccoli in microwave to preserve the
green color, or cook in water on top of stove)
CHICKEN OLE
2 chickens, cooked, deboned and cut up
2 doz corn tortillas
2 (10 oz) cans Cream of Mushroom Soup
1 (10 oz) can Cream of Chicken Soup
1 (10 oz ) can Cheddar Soup
1 can chopped Ortega green chilies
1 lb. sharp cheese, grated
1 small can chopped ripe olives
3 small brunches green onions, chopped
Break tortillas in small pieces. Mix

all other ingredients except cheese
and tortillas. Put in layers of tortillas,
then soup mixture, top with cheese.
Repeat until all is used.
Sprinkle a little El Pato Taco Sauce
on each layer.
(This dish may be frozen)
Bake in 350 oven until heated thoroughly.
BAKED CHICKEN BREASTS

Use boneless chicken breasts
(number depending upon
servings needed)
Mix 1 large container plain yogurt and
add garlic to taste.
Combine bread crumbs and parsley with
grated cheese and margarine.
Dip chicken breast in yogurt and place
them in a baking pan
Cover the breasts with the bread crumb
mixture. Sprinkle with dried, fine, parsley.
SWEET & SOUR PORK OR CHICKEN
1 lbs chicken or pork cut in 2x2
inch strips
2 tbsp hot veg oil
tsp salt
2 Bouillon cubes (chicken flavor)
1 can pineapple chunks (or tidbits)
4 Tbsp corn starch
c brown sugar
c vinegar
1. Brown meat slowly in hot oil, add 2 c water,

bouillon cubes, tsp salt; Mix well. Cover &
simmer until tender about 1 hr. (less if chicken
is used)
2. Drain pineapple, save liquid. Combine sugar &
cornstarch; Add pineapple liquid, vinegar, soy
sauce. Cook and stir over med high heat until
thickened and bubbles. Remove from heat.
97
2 Tbsp Soy Sauce

green pepper
1 medium green pepper, cut in strips
1 onion, thinly sliced
Hot Rice.
3. Add sauce to meat, mix well, stir in pineapple,

green pepper, and onion.
4. Cook over low heat 2 -3 minutes, or until
vegetables are tender crisp.
5. Serve over hot rice. Serves 6 to 8 people.
CHICKEN CASSEROLE WITH POTATOES

2 Tbsp margarine
1 cup dry potato flakes
Small pkg frozen veg mix.
3 c milk
2 cans Cream Mushroom or Chicken Soup
2 cups cubed cooked chicken
Mix all above ingredients. Bake in casserole
dish in oven at 350 for 1 to 1 hr.
CHICKEN ENCHILADAS
3 chicken breasts cooked and cubed
small onion finely minced
c nonfat sour cream
1 small can diced green chilies (to taste)
6 flour tortillas
c salsa
c shredded cheese.
Combine chicken, onion, Cream Chicken Soup
sour cream, and green chilies.
Place small amount of mixture on each tortilla,
roll up, fasten with toothpicks.
Place each finished tortilla in baking dish.
Sprinkle cheese, and small amount of salsa on
each tortilla. Bake 350 for 30 min, or until
tortillas completely warmed.
SALSA CHICKEN WITH SPANISH RICE
3 chicken breasts, cut in strips
1 c rice (instant if available)
c salsa
1 (14 oz can ) diced tomatoes
1/3 c apricot or peach preserves
Stir in preserves and steam 7 minutes
98
tsp salt (or can omit)

1 pkg taco seasoning
1 c water.
Cook rice per instructions on box.
Mix together: rice, tomatoes, chicken and
water and steam until done.
LEMON-HONEY GLAZED CHICKEN
4 boneless, skinless chicken
breasts
1 tsp paprika
8 thin lemon slices
1/3 c honey
1/3 c spicy brown mustard
1 tsp dried onion
tsp lemon juice
tsp curry powder
Cooked yellow rice.
1. Rinse chicken with cold water, pat dry and sprinkle

with paprika
2. Place two lemon slices on each piece and arrange in
baking dish
3. Cover with Reynolds wrap and bake in oven until
chicken is done.
4. While chicken is baking, make sauce by combining:
honey, mustard, onion, lemon juice, and curry powder.
Cook in sauce pan until bubbly.
5. Spoon sauce over chicken. Serve with yellow rice.
EASY CHICKEN PIE

4 Tbsp butter
4 Tbsp flour
1 c cooked carrots
1 can green beans,
(drained)
tsp salt
dash pepper
1 c hot water
1 c milk
1 potato, cooked, peeled, cubed
1 can refrigerator biscuits
1 chicken bouillon
2 c cooked cubed chicken
Melt butter. Stir in flour, salt and pepper
Dissolve bouillon cube in hot water; Stir
into flour mixture, add milk, and stir
constantly over med. heat until thickened.
Combine sauce with chicken and vegetables,
Pour into lightly greased casserole

dish. Arrange biscuits on top. Bake
at 375 abt 20 min. or until bubbly
and biscuits are lightly golden. Serve
immediately.
CHICKEN DRESSING CASSEROLE

1 chicken, canned or stewed, cut into
small pieces
Dressing: Mix together:
1 loaf bread, broken into small pieces
to 1 c butter or margarine, melted
Pour over the top a mixture of 1 can of

Cream Soup, (either Chicken, Celery, or
Mushroom) and 1 soup can of milk.
Bake at 350 for 30 minutes covered,
and then 20 to 30 minutes more uncovered.
99
1 medium onion, chopped

1 c chopped celery
c carrot, grated
1 tsp salt
1 Tbsp poultry seasoning, or less, to taste
Alternate layers of dressing & chicken, ending
with dressing in greased casserole dish.
HOLIDAY LEFTOVERS
6 slices cooked Turkey or 2 c cut-up cooked
turkey
2 packages frozen broccoli spears cooked &
drained
6 slices American or Cheddar cheese
1 can evaporated milk
1 can condensed Cream of Mushroom Soup
1 can ( 3 oz) French fried onion rings.
Heat oven to 350. Arrange turkey in
ungreased baking dish. Top with hot broccoli,
cover with cheese. Stir together milk and soup,
pour over cheese. Bake uncovered 25 min.
Sprinkle with onion rings and bake 5 minutes
longer. Serves 6
CHICKEN AND BROCCOLI CASSEROLE
2 c cubed cooked chicken
1 c chopped cooked broccoli, drained
1 can ( 10- oz) Cream Chicken Soup
c chopped onion
c salad dressing or mayonnaise
dash curry
c grated cheese, if desired
1 can (8 oz ) refrigerated buttermilk biscuits
Topping:
c sour cream
1 egg
1 tsp celery seed
tsp salt
In a 1 qt casserole, combine chicken,

broccoli, soup, onion, salad dressing,
Worcestershire sauce and curry; mix well.
Bake at 375 for 20 to 25 minutes until
hot and bubbly while preparing topping.
If desired, sprinkle with cheese.
Separate biscuit dough into 10 biscuits,
100
cut each in half. Arrange halves in a circle

around edge of hot casserole, cut side
down. Placer topping over biscuits.
Bake for addition 25-30 minutes until
golden brown.
CHICKEN CASSEROLE
Cook 1 large stewing chicken cooked in 1 qt.
water. When tender remove chicken
from bone and cut into small pieces.
Mix together:
1 c dry bread crumbs
1 c broken old bread
2 tsp sage
1 tsp parsley
2 Tbsp chopped onions fried in
square margarine until tender.
Combine bread, onions, & seasoning. Put
in bottom of casserole pan. Put chicken on
top of mixture and add 1 c mushrooms on
top of chicken if desired.
HASH BROWN POTATOES
recipe of Lynette Anderson
Defrost 1 pkg frozen hash-brown
potatoes in microwave.
Mix thawed potatoes with 1 container
of sour cream, 1 cup grated cheese, and
either crumbled bacon pieces, or baco-bits.
Thicken broth left from chicken in 1/3 c

flour and cool.
Beat 4-6 eggs. Add salt and pepper & mix
with cool thickened broth & pour over
chicken mixture.
Top with crumbs, parsley, slivered almonds
and paprika.
Bake at 325 for 1 hour. Make gravy with
1 can Cream of mushroom soup, 1 can
Cream of Chicken soup, and c milk.
Heat and pour over chicken casserole
before serving.
Serves 12 to 15
FOR ADDITIONAL POTATO RECIPES

See Vegetable Section 231,233, 234
Potatoes Au Gratin 231
Twice Baked Potatoes 232
Funeral Potatoes 233
Guacamole Potatoes 233
Potatoes and Cheese 233
Potatoes Deluxe 234
Candied Sweet Potatoes 232
Bake in 350 oven until done (abt. 30-45

min.) Stir this mixture several times while
baking to prevent overcooking on bottom
and sides of pan.
EASY CHEESE CASSEROLE
1 c eggs (4-6) beaten
1 (10 oz) pkg sharp cheddar cheese
4 c (8 slices) bread
1 c milk
Pour into greased baking dish.

Refrigerate for several hours or overnight
Bake at 325 for about 30 minutes or
until custard is set.
101
1 Tbsp Bacon and Onion Bits (optional)

or can use cooked hamburger.(optional)
Beat eggs, grate cheese, remove crust
from bread, and cut in inch squares.
Heat milk and add gradually eggs, bread,
cheese & bacon-onion bits, or hamburger.
BAKED MACARONI DISH**
1 c cooked macaroni 1 c diced cheese
1 Tbsp minced parsley
3 Tbsp melted butter
1 Tbsp minced onion
1 c scalded milk
1 well beaten egg
1 tsp salt
1/8 tsp pepper
Mix together all ingredients. Bake in a greased
baking dish in a pan of hot water until firm,
or about thirty-five minutes.
(can use other types of meat)
Preparation:
Melt butter in frying pan. Cook onions
until golden, stir in flour, salt, pepper
and mustard until there is a thick paste.
Whip in milk, cook, stirring until
thickened.
Stir in eggs and meat.

Heat thoroughly.
Serve over toast, rice, noodles, or
biscuits.
Double the recipe for more than 2 people
FETTUCCINE (NOODLE DISH)

1 (10 oz) pkg noodles, medium sized
cube butter
pt sour cream
pt heavy cream
4 oz freshly grated parmesan
cheese
2 Tbsp finely chopped chives
sprinkling of nutmeg
Cook the noodles, strain. Set aside

Melt the butter in a pan & add noodles
Add the sour cream, stir a minute or two
over a low flame. Add heavy cream, cook
slowly for 5 min. Add the parmesan
cheese, nutmeg, and half of the chives, and
continue stirring until the cheese is melted.
Serve in tureen. Sprinkle the rest of the
chives on top. Serves 4
*************
HINT: Cheese is being marketed in a number of convenient forms such as sliced, shredded,
special individual wrappings, etc; each costs as much as 75% more than bulk packaging.
1t is more economical to DO IT YOURSELF, shredding, cutting, etc.
HINT: Cooked rice can be seasoned with a scant tsp of rosemary, thyme, and marjoram.
102
in place of the other seasonings in recipe GARDEN PILAF
TURKEY
Benjamin Franklin wrote in a letter to his daughter: I wish the bald eagle had not been chosen
as the representative of our countrythe turkey is a much more respectable character and,
withal, a true original native of America.
Presumably Ben would have been delighted at the turkeys subsequent success story: its
domestication, its genetic adaptability, its supplanting even the goose as the mainstay of
Christmas dinner. Indeed, the turkey has taken first place in the feasts of his countrymen. Hens
and toms are about equal in tenderness, although the butcher charges more per pound for the
female. Look for plump white birds, well-rounded over the breastbone, and fresh rather than
frozen.
For turkeys less than 12 pounds, allow to 1 pound per serving, and to pound per serving
for those weighing over 12 pounds. With modern feeding methods, turkeys up to 25 pounds
need not be older than 6 months. Certain white turkey types bred for heavy breasts and small
bone structure cook more rapidly, if bought unfrozen, than the dark-feathered types. Boned,
rolled turkey is sometimes a good buy economically, but the flavor developed with long, slow
roasting may be lacking here.
When purchasing a turkey, remember that turkeys under 10 lbs. are mostly bone. It is more
economical to purchase a larger turkey, even if cooking for a small group, then freeze left-overs.
ABOUT FROZEN POULTRY
Fresh, unfrozen turkeys are best for your Thanksgiving Dinner. However, if you choose to cook
a frozen turkey there are certain information you must know.
Sometimes the frozen fowl has been watered before freezing, and the weight loss on thawing
may make them more expensive as well as less flavorful. Watch too for freezer burn-brownish
skin areas that are telltale evidence of dehydration or improper storage. It is not advisable to
purchase ready-stuffed frozen fowl, but if you should buy one, never thaw it before cooking, but
transfer it directly from freezer to hot oven. And read packers directions carefully. Also
available frozen are the so-called self basting turkeys, in which butter or oil has been inserted
into the breast meat before freezing. The fat bubbles out during the roasting process to baste the
skin.
Unstuffed frozen birds should be thawed before cooking. Thawing a large bird in the refrigerator
may take several days, so buy your fowl well in advance. Leave the bird in its original bag,
place it on a try in the refrigerator and thaw 1 to 2 days for a bird weighing 4 to 12 lbs
2 to 3 days for a bird weighing 12 to 20 lbs
103
3 to 3 days for a bird weighing 20 to 24 lbs

A faster way to thaw is to leave the poultry well sealed in its original bag, and place the bag into
cold water for 2 to 7 hours, depending on size of the bird. Change the water frequently. When
the flesh is pliable, the bird is ready to cook
THAWED POULTRY MUST BE COOKED AT ONCE.
TYPES OF CHICKENS
Young chickens either sex, (weigh about 2 lbs) are called broilers
Young chickens either sex, (weigh 2 to 3 lbs) are called fryers
Young chickens either sex, under 8 months old and weigh 3 to 5 pounds, are called roasters.
Chickens usually over 10 months are used for stewing chickens.
Male chickens too old to roast make well-flavored adjuncts for the stock pot.
ROASTING FOWL
There are differences of opinion as to whether to salt poultry before roasting. If you prefer
salting the outside go ahead, but never salt the interior.
Most preferred method is to rub the outside of the turkey with unsalted shortening and place the
fowl on a greased rack in an uncovered roasting pan. Cover the entire top surface of the bird
with a coarsely woven cloth that has been soaked in melted unsalted butter or vegetable oil. This
method solves the problem of how to roast a larger bird such as a turkey so that the softer meat
of the breast and the tougher , fatter leg meat are both cooked to tenderness without drying out
the softer breast meat. During the roasting, basting is done both over and under the cloth. If
necessary for browning, the cloth may be removed during the last half hour of cooking.
Directly upon removal of the fowl from the refrigerator, place the bird in a preheated 450 oven.
Reduce the heat immediately to 350, or to 325 for larger turkeys. After the first half hour of
cooking, for birds of all sizes, baste frequently with pan drippings, or additional fat, about every
10 minutes.
Timing involves many factors: the age of the bird, and its fat content, its size, and whether it was
frozen. If using a thermometer, insert it into the center of the inner thigh muscle, taking care that
the tip is not in contact with the bone. Cook to an internal heat of 180 to 185.
The center of the stuffing should reach at least 165. One source for cooking turkeys advised
consumers to avoid purchasing and cooking frozen pre-stuffed turkeys.
If not using a thermometer, allow 20 to 25 minutes per pound for birds up to 6 pounds.
For larger birds, allow 15 to 20 minutes per pound.
For turkeys weighing over 16 pounds, allow 13 to 15 minutes per pound.
In any case, add about 5 minutes to the pound if the bird you are cooking is stuffed.
Other popular tests for doneness are to prick the skin of the thigh to see if the juice runs clear or
to jiggle the drumstick to see if the hip joint is loose. However, oftentimes if hip joint is loose, it
usually means the bird is not only done, but overdone.
Some people like to use an even, slow heat throughout the cooking period, placing the bird in a
preheated 325 oven and not basting at all. This method has gained popularity because it is
carefree and has been rumored to entail much less shrinkage. Researchers have found the flavor
104
remarkably superior when the meat is sealed by high temperature at the outsetand the
difference in shrinkage is negligible.
CHICKEN OR TURKEY BAKED IN FOIL

Today, roasting in aluminum foil has become popular because no basting is needed. If you
follow this method your bird will be steamed rather than roasted. Roasting can go on only under
ventilation. Remember that foil insulates against heat, so your oven will have to be hotter. And
any attempt to brown your bird by removing the foil during the last half hour of cooking will just
dry out the meatalthough you can compensate somewhat by repeated bastings, with pan
drippings after taking off the foil. Preheat oven to 450.
Season the fowl well, and add a little butter and fresh herbs, such as tarragon or rosemary. Or
use one of the barbecue sauces. Wrap the fowl in heavy-duty or double foil. Bake a 5 pound
stuffed chicken about 2 hours at 350, parts or halves, 1 to 2 hours. A 10 to 12 pound
stuffed turkey will take 3 to 3 hours, and a 14 to 18 pound stuffed turkey will need 3 to 4
hrs. A 3 to 4 pound turkey quarter will take 2 to 2 hours.
ROASTED TURKEY BREAST
Allow 1/3 pound per serving.
When the family prefers all white meat, serve whole turkey breasts, ranging in size from 3 to 7
pounds. Preheat oven to 450. Rinse and dry the turkey breast.
Stuff the cavity with any suitable dressing. (optional)
If possible skewer the skin flaps together to hold the dressing; or cover the filled cavity with foil.
Place the breast on a rack in a shallow pan and brush with butter or margarine.
Reduce the heat to 325 and roast uncovered, basting frequently, about 20 min. per pound.
Cooked poultry should not be left out of the refrigerator after dinner, as poultry spoils
faster than other meats.
************
While her Mother was briefly out of the kitchen, a daughter known for her practical jokes,
removed the stuffing, and then placed a small Cornish hen inside the turkey her Mother had
been stuffing. The daughter then finished sewing up the cavity, and placed the turkey in the oven
for her Mother. After the turkey was baked, and her Mother started to carve the turkey, the
Mother suddenly stopped carving, burst into tears, and cried, I killed a pregnant turkey!
(I put this anecdote in the cookbook as it is something my Munson Uncles would have done
They were great pranksters.)
105
************
DRESSINGS:
No more turkey, announced the little boy at the thanksgiving dinner table, but Id like another
helping of that bread he ate.
STUFFING FOR CROWN ROAST OF PORK
Combine:
2 lb. cooked pork sausage
c dry bread crumbs
c chopped onions
c chopped celery
Moisten these ingredients with a very little milk
Season with Savory and Paprika
Fill the crown with this dressing.
PLAIN DRESSING
About 3 to 4 cups soft bread crumbs, day-old white or whole wheat bread;
Combine with:
1 c chopped celery
c chopped sauted onion
Season with salt and paprika
Partly fill chicken or turkey with the dressing.
Melt:
to 1 c butter
Pour half of it onto the dressing in the cavity. Fill it lightly with the remaining dressing and pour
the remaining butter on it. Sew up the opening. Bake the bird according to roasting directions.
Chopped pecans, oysters and olives may be added to this dressing if desired.
SAUSAGE DRESSING
Cook and stir in a skillet until done:
1 roll of sausage (best is Jimmy Dean, low fat, med. seasoning)
Drain off the surplus fat. Add:
c chopped celery
2 c cracker crumbs or
1 c soft bread crumbs and 1 c corn bread crumbs or
2 c dried bread crumbs
106
tsp minced onion

tsp salt (unless cracker crumbs used, then omit salt)
1/8 tsp paprika, or instead use 1 tsp ground sage
c chopped apple (golden delicious or if preferred, tart apple)
Moisten the dressing with:
c stock or water.
Yield about 2 cups
SWEET POTATO AND SAUSAGE STUFFING
Sufficient for a 10 lb turkey (Yield about 7 cups)
Prepare:
4 cups Mashed Sweet Potatoes, or Yams
Saut until thoroughly cooked:
lb sausage meat: 1 cup
Break it up with a fork. Remove it from the pan.
Add to the pan and saut 3 minutes:
1 cup chopped celery
Add the sausage meat, the sweet potatoes and:
3 Tbsp chopped parsley
Season to taste
Mix all ingredients well
SUPER DRESSING
recipe of Vonda Rogers
2 lbs ground beef
3 c cooked rice
1 can pitted olives, cut up
1 can sweet red pimento, cut up
Mushrooms to taste (optional)
1 large button of garlic or garlic to taste
parsley (fresh if possible) to taste
Steam rice (do not boil) Fry ground meat
until nearly done. add garlic and celery
Saut until tender. Drain off fat from meat
and mix in the remainder of the ingredients,
using all the liquid from the olives, pimento
and mushrooms.
This is enough dressing to stuff a small
turkey or two chickens. It is also delicious
107
wrapped in foil and baked in a slow oven

for about an hour. This way none is wasted,
and you do not have to dig it out of the
chicken or turkey.
TURKEY OR CHICKEN DRESSING

1 to 2 lbs bulk pork sausage
1 med onion chopped
c margarine
4 stalks celery, chopped fine
1 loaf of bread, cubed
1 tsp salt
pepper to taste
1 egg
2 c hot water
1 tsp sage
Brown meat, add onion and celery; summer
the dressing inside turkey can be removed
about 30 min. Add margarine
and mixed with the foil covered dressing to
Mix bread cubes, salt, pepper, egg, water and
make a dressing that is less sticky.
sage together; add to meat mixture and stir.
Stuff bird. Additional dressing may be
cooked in a separate pan (covered for 1 to
1 hrs. along with turkey). After cooking,
APPLE AND ONION DRESSING
Yield about 12 cups
Place in boiling water for 5 minutes:
1 cup raisins
Drain well add them to
7 cups soft bread crumbs
Melt:
c butter
Saut in it 3 minutes:
1 c chopped onion
1 chopped clove garlic
1 c chopped celery
Add these ingredients to the bread crumbs
with:
3 c diced tart apple
c finely chopped parsley
108
1 tsp salt
tsp paprika
HAM DRESSING FOR TURKEY
Yield about 7 cups
Combine: 1 to 1 ground cooked ham
1 c crushed pineapple
FISH
1 c plumped white raisins

1 c chopped walnuts
to c honey
TUNA PUFF CASSEROLE

1 c (6 -7 oz) tuna
1 can (10 oz Cream of
Mushroom Soup
c diced celery
1 Tbsp minced onion
c chopped ripe
olives
tsp lemon juice
tsp Tabasco
c mayonnaise
4 eggs, separated
Heat oven to 325 (slow mod) Drain & flake

tuna Blend can of soup with tuna. Combine
tuna-soup mixture with next 7 ingredients and
egg yolks. Add another dash of Tabasco to egg
whites. Beat until stiff, but not dry. Fold into
tuna-soup mixture. Turn into 1 qt. baking
dish . Bake 35 to 40 min. Dilute remaining
soup with 1/3 c water. Heat and serve as sauce
over casserole. 6 servings.
TUNA-BROCCOLI CASSEROLE
Heat oven to 350. Split stalks from
1 pkg (10 oz) frozen broccoli; cook 3 min.;
Drain. Place in 1 qt. baking dish. Cover
with 1 can (7 oz) tuna, flaked. Mix 1 can
(10 oz) Cream of Mushroom Soup, and
soup can of milk; Pour over tuna.
Sprinkle with c crushed potato chips
over the top. Bake 30 min or until bubbly.
4 servings.
TUNA CASSEROLE
1 pkg egg noodles
1 can tuna fish
Alternate noodles and tuna in casserole
109
2 hard cooked eggs 1 can milk

1 can Cr. Mushroom Soup (diluted with milk)
2 cans chopped pimentos
1 Tbsp chopped onion if desired.
1 small pkg potato chips
dish. Pour over the soup with milk

mixture to which minced egg, pimentos,
& onion have been added. Put crushed
potato chips on top & sprinkle with
paprika. Bake in 350 oven for 45 minutes.
Cover while baking.
Buttered bread crumbs can be substituted for
potato chips, and sprinkled with cheese
FISH FILLETS IN SOUR CREAM

1 lb fish fillets
2 Tbsp minced onion
Salt and pepper
Paprika
tsp dry mustard
tsp sweet basil
1 Tbsp lemon juice
1 c sour cream (not imitation)
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped dill pickle
Arrange fish on well buttered baking dish
Sprinkle with salt and pepper. Combine
remaining ingredients, mixing only until
blended. Spread on fish. Sprinkle with
paprika and bake 375 for 20-25 minutes.
SCALLOPED TUNA & POTATO CASSEROLE
recipe of Peggy Boekweg
4 c thinly sliced potatoes
2 Tbsp butter
tsp salt
1 Tbsp oil
1/8 tsp pepper
4 Tbs flour
1 Tbsp minced parsley
2 c milk
1 (7 oz) can tuna
1 med onion
Cook sliced potatoes in boiling water for
10 min. Drain. Meanwhile, melt butter and oil
in double boiler. Stir in flour, then add milk,
onion, salt & pepper and cook, stirring
continually until thick and smooth. Add
parsley. Arrange in alternating layers of
potatoes and drained tuna in greased
casserole dish. Pour sauce over all

and bake at 350 for 45 minutes.
HALIBUT CASSEROLE
110
1 lb Halibut. Boil in salt water for 15 min.

Pour white sauce over halibut which has
1 slices diced onion
been broken into small pieces. Mix and put
White sauce:
in casserole dish. Add 2 tsp parsley flakes
1 Tbsp butter
1 Tbsp flour(heaping)
Sprinkle c grated cheese over top
c milk
Bake 350 for 15 to 20 minutes.
1 can Cream of Celery Soup
TURBO FISH CAN BE USED INSTEAD OF HALIBUT IN CASSEROLES &
CHOWDER RECIPES
BAKED HALIBUT
(l6 servings, steak per person)
8 (4 oz) halibut steaks
c water
1 Tbsp Dijon mustard
c lemon juice
tsp pepper
2 green onions, chopped
1 Tbsp Vinegar
tsp dried whole oregano
2 Tbsp grated Parmesan cheese
tsp chicken-flavored bouillon granules
1. Rinse stalks thoroughly in cold water. Pat
dry with paper towels, and place in a
shallow baking dish. Brush steaks evenly
with mustard.
2. Combine lemon juice, vinegar, oregano,
and pepper. Pour over steaks, and marinate
in refrigerator for 1 to 2 hours.
3. Combine water and bouillon granules in a
saucepan. Cook over medium heat, stirring
constantly, until bouillon granules dissolve;
pour around steaks in dish. Top steaks
with green onions and cheese.
4. Bake at 375 for 25 minutes or until fish
flakes easily when tested with a fork.
HALIBUT FLORENTINE
(8 servings)
1 (10 oz) pkg frozen spinach chopped
2 Tbsp flour
2 Tbsp lemon juice
1 c skim milk
1 egg yolk, beaten
1 Tbsp reduced calorie margarine
c shredded low-fat Swiss cheese
4 ( pound) halibut fillets
1. Cook spinach according to package
directions, omitting salt. Drain well
and place in a 12 x 8 x 2 inch casserole.
medium heat, stirring constantly

until mixture is thickened and bubbly.
Remove from heat, and stir in egg yolk.
111
dish; sprinkle with lemon juice.

2. Rinse fillets thoroughly in cold water;
pat dry with paper towels, and arrange
on spinach.
3. Melt margarine in a small saucepan
over low heat; add flour, stirring until
smooth. Cook 1 min. stirring constantly.
Gradually add milk; cook over
LEMON-BAKED SOLE
(4 servings)
4 (3 oz) sole fillets
2 tsp chopped fresh parsley
2 tsp margarine, melted
1/8 tsp pepper
1/8 tsp paprika
2 Tbsp lemon juice
2 Tbsp flour
1. Rinse fillets thoroughly in cold water
Pat dry with paper towels, and set aside
2. Combine melted margarine and lemon
juice in a small bowl. Combine flour,
parsley, and pepper in a shallow container.
Dip fillets in margarine mixture, and
dredge in flour mixture.
3. Transfer fillets to a nonstick baking
sheet, and drizzle any remaining
margarine over fish. Sprinkle fillets
with paprika
4. Bake at 375 for 15 to 20 minutes or
until fish is golden brown, and flakes
easily when tested with a fork.
Add shredded Swiss cheese, and cook over

low heat, stirring frequently until cheese
melts.
4. Spoon sauce over fish, and sprinkle
Parmesan cheese. Bake at 350 for
20 minutes or until fish flakes easily
when tested with a fork.
Note: If a crisper texture is desired, broil

baked billets 4 inches from heat for
1 minute. Garnish each fillet with a
lemon wedge and fresh parsley
sprigs, if desired.
VEGETABLE-TOPPED FISH FILLETS

(6 servings)
6 (4 oz) snapper or cod fillets
3. Saut onion and mushrooms in margarine in a
large skillet until vegetables are tender. Remove
tsp dried whole tarragon
from heat, and stir in tomato and catsup.
1 medium tomato, seeded & chopped
4. Remove fillets from oven; drain off juices.
tsp salt
c catsup
Spoon onion mixture evenly over each fillet, and
tsp pepper
sprinkle with cheese. Broil 4 inches from heat
until cheese begins to melt. Serve immediately.
1 medium onion
pound fresh mushrooms, sliced
112
1. Rinse fillets thoroughly in cold water.

Pat dry with paper towels.
2. Sprinkle fillets with tarragon, salt, and
pepper, and place in a 13 x 9 x 2 inch
baking pan coated with cooking spray.
Bake, uncovered, at 500 for 10 to 12
minutes or until fish flakes, easily when
tested with a fork.
DESSERTS
HINTS:
Frozen cranberries can be chopped in blender or ground in food grinder much easier than
thawed. Juice stays in cranberries and doesnt run all over. Great idea for nuts and other small
pieces of fruit. Large pieces will bend or break blender blades.
Several desserts that we ate frequently when we were children were bread puddings, rice
puddings, and baked apples. Mother baked bread several times a week, and if any of the bread
started to dry out, then we had bread pudding.
EASY RICE PUDDING
2 slightly beaten eggs
2 c scalded milk
1/3 c sugar
c cooked regular rice
c raisins
1 tsp vanilla
tsp grated lemon rind
t salt
ground cinnamon
Beat together eggs and milk. Stir in
sugar, rice, raisins, vanilla, lemon
rind and salt. Pour into greased 1 qt
casserole. Sprinkle with cinnamon.
Set casserole in pan of hot water
( inch deep) Bake at 350 45 min.
or until set around the edges. Serve 6
Not available in childhood days, but today
if in a hurry..
INSTANT RICE PUDDING
(recipe for microwave oven)
113
3c milk
1 c instant rice
tsp salt
1 (3 oz) pkg vanilla pudding
Mix rice, milk, salt, vanilla pudding in
8 x 8 inch square glass dish. Cook
covered in microwave oven 10 min.
Stir 3 times. Let stand for 10 min.
BREAD PUDDING
recipe of Cleo Tidwell
(type of pudding Mother made)
c sugar
2 eggs
2 c fine bread crumbs
1 tsp soda
1 c raisins or currents
1 tsp allspice
2 heaping Tbsp flour
1 tsp cinnamon
Pinch of salt
2 c warm water
Nuts optional
Mix all ingredients and cook in top of a
double boiler for 2 hours. Can be served
with cream, ice cream, whipped cream, or
Lemon Sauce:
Juice of half a lemon
Grate rind of half a lemon
2 c water
2 heaping Tbsp flour tsp salt
1 c sugar
c margarine
1 tsp lemon extract
Spice (nutmeg)
Melt margarine in sauce pan; add flour
and stir well. Add water while stirring
then next add sugar, lemon juice, rind
and salt. Bring to a boil and remove
from stove and add lemon extract and
nutmeg.
114
STEAMED BREAD PUDDING

recipe from cookbook Erma Walker
1 tsp soda (dissolved in 1/3 c hot water)
2 c raisins
tsp nutmeg
1 Tbsp butter
1 tsp cinnamon
1 c sugar
tsp cloves
1 c chopped nuts
BAKED APPLE
(we often had baked apple dessert
when we were children)
1 c milk
2 eggs
Mix all ingredients & cook in top of double boiler
1 to 2 hours.
Serve warm with whipped cream. Serves 4-6
6 tart apples
tsp nutmeg
6 Tbsp sugar (or Splenda)
c water
1 Tbsp butter
Wash apples, remove stems, cores and
blossom ends. Cut a narrow strip of
skin from upper portion of apple. Place
apples in baking pan. Combine sugar
and nutmeg and fill apples. Dot with
butter. Pour water around apples. Bake
at 325 for 2-3 hrs. Baste frequently
VARIATIONS: Instead of spice use jelly,
chopped nuts or diced marshmallows
with the sugar to fill apples.
VARIATION: Fill center with butter,
cinnamon, and also add trail mix, but
cut almonds finer.
SO-EASY-CHERRY DESSERT
(also called Dump Cake)
1 can prepared cherry pie filling
1 yellow or white cake mix
c coconut
c nuts, chopped
c melted margarine
Put pie filling into greased 9x13 inch baking
dish. Sprinkle dry cake mix evenly over top
of cherry mix then sprinkle coconut and nuts.
Press coconut and nuts down slightly and pour
melted margarine evenly over all.
115
Bake at 350 about 35 min. Serve warm or

cold with ice cream or whipped cream
VARIATIONS:
APPLE DESSERT:
Use Apple Pie Filling and 1 small can of
crushed pineapple undrained.
BLUEBERRY DESSERT:
Use 1 can Blueberry Pie Filling and
1 tsp lemon juice. Increase nuts to 1 cup
APPLE TORTE
1 c flour
tsp salt
1 tsp baking powder
2 eggs
2 c sugar
1 c nuts
2 c cut up apples
Almond flavoring to taste
Sift dry ingredients. Add to beaten eggs
and sugar. Add sliced apples and
flavoring. Add nuts. Pour into greased
9 square pan. Bake at 375 for 40
minutes or until brown. Serve hot or
cold with ice cream or whipped cream.
CHERRY CHEESE CAKE
Crust: 2 c graham crackers, crumbled
Add 3 Tbsp sugar and 1 cube
margarine.
Pat in dripper pan
Prepare: 1 pkg Dream Whip, set in frig.
Cream: 1-8oz pkg cream cheese and c
sugar.
Add 1 tsp vanilla
Mix with dream whip and blend
Spread on top of crust, then cover with one
can Cherry pie mix. Crush 3 graham
crackers and sprinkle on top. Refrigerate
for several hours before serving.
MARSHMALLOW DESSERT
116
1 c milk
tsp peppermint flavoring
1 pkg marshmallows (10 oz)
dash red food coloring
8 oz pkg chocolate wafers
Melt marshmallows in 1 c of milk over low

heat. Cool. Add peppermint flavoring and
red food coloring. Fold in 1 pt whipped
whipping cream. Pour mixture into crumb
covered pan. Refrigerate.
Crush wafers. Melt 2 Tbsp butter with

1 Tbsp sugar. Mix with cookie crumbs
Press this crumb mix on bottom of pan
BERRY DESSERT
First Layer:
1 box Vanilla Wafers, crushed and
mixed with c melted margarine
Second Layer:
Mix together: 16 oz cream cheese,
c sour cream and 2 to 3 Tbsp.
Sugar.
Third Layer:
Use prepared pie fillings: Cherry,
Lemon, Apple, Strawberry, Banana,
Blueberry
Fourth Layer:
16 oz Cool Whip
Refrigerate until ready to serve. Can be
Prepared a day ahead of time to
serve.
ENGLISH TRIFLE
(similar to the original English dessert)
2 pkg (3 oz each) Tapioca jello pudding
or Vanilla Jello pudding
2 pkg (3 oz each) strawberry or raspberry jello
3 c boiling water
1 c vanilla ice cream
2 pkg (10 oz each) frozen raspberries
2 pkg (10 oz each) frozen strawberries
3 bananas, sliced
lb pecans whole
1 angel food cake, broken into chunks
Whipped cream
3. Pour remaining half of partially set

gelatin from mixing bowl over tapioca
4. Add remaining cake chunks
5. Spread remaining tapioca pudding for top
layer.
6. Refrigerate. To serve, top with whipped
Cream. Serves 12
Make tapioca pudding according to package

directions. Refrigerate. Dissolve jello in
117
boiling water. Stir in vanilla ice cream,

raspberries, strawberries, sliced bananas, and
pecans; Pour half into a large mixing bowl and
half into glass punch bowl.
Refrigerate.
1. When partially set, layer half of angel food cake
chunks in the glass punch bowl.
2. Spread one half of the tapioca pudding over
this cake-jello layer
BOYSENBERRY DESSERT
recipe of Virginia Taylor
16 sq. Graham crackers, rolled fine
c melted butter or margarine
lb. marshmallows
c milk
1 c whipping cream
1/1/2 c Boysenberries with juice
2 Tbsp. cornstarch
1 Tbsp. lemon juice
c sugar
dash salt
1. Melt Marshmallows and milk in double
boiler
2. Combine Graham crackers and butter, save
out c of the crumb mixture.
3. Pat rest into pan 7 x 11.
4. As soon as Marshmallows are melted, cool,
then fold in one cup whipping cream
(whipped)
5. Blend together with sugar and cornstarch
6. Add Boysenberries with juice and salt
7. Cook over low heat until mixture thickens
and is transparent.
8. On top of crumb mixture pour one half of
Marshmallow mixture. Put into refrigerator
to set.
9. Then on top of this, gently spoon over it the
Boysenberry mixture.
10. For final layer spread on balance of mixture
of marshmallows.
11. Sprinkle on reserved c crumbs.
12. Let stand in refrigerator several hours and
Serve with whipped cream on top of dessert.
FRUIT COBBLER
118

Mix fruit of choice with sugar to taste, &
cornstarch to thicken.(about 2Tbsp)
Place fruit in baking dish.
Mix: 1 scant c sugar with c shortening.
Add 1 egg and beat until smooth. Add
c milk and 2 c minus 1 Tbsp flour sifted
with 1 tsp baking powder and tsp salt
APPLE CRISP
Add tsp lemon extract or 1 tsp vanilla

Spread this mixture over fruit
Bake in a moderate oven until done.
Spread in large 12 x 9 baking dish, 8 cups

sliced apples, or fill dish until full.
Sprinkle with mixture of:
c water
1 tsp salt
2 tsp cinnamon
Work together until crumbly, using pastry
blender:
2 c sugar
1 c sifted flour
2/3 c soft butter
Spread crumb mixture over apples. Bake 350
uncovered about 40 min. Serve warm with
Cream, or with ice cream.
PISTACHIO DESSERT
Make a Bottom crumb crust
1 (8 oz) pkg cream cheese
2/3 c powdered sugar, or more
1 carton (large) cool whip*
Beat these 3 ingredients together
well and put on top of crust
(use only carton of cool whip*
with cream cheese, and sugar)
Mix 2 small pkg instant Pistachio Pudding

with 2 c milk
Beat and pour on top of cream cheese layer
Top with rest of Cool Whip and sprinkle with
crushed nuts and cherries. Refrigerate
CHRISTMAS DESSERT
119
1 pkg peppermint candy

(or can use crushed candy canes
(need about c)
2 c whipping cream whipped stiff
(or can substitute Cool Whip)
1 pkg small marshmallows
1 c chopped nuts
1 pkg vanilla wafers (crushed)
Fold candy, marshmallows, nuts into whipped

cream.
Line bottom of glass dish with wafer crumbs.
Pour in candy mixture.
Cover top with remaining wafer mixture
Refrigerate.
ROLLED OATS STEAMED PUDDING

c Brown sugar
c Molasses
c chopped raisins
1 egg
2/3 to c sifted flour
tsp soda
tsp cloves
c (scant) butter
c sour milk
c nuts, chopped
c rolled oats
tsp salt
tsp nutmeg
1 tsp cinnamon
Cream butter, add sugar, and beat well.

Add egg, well beaten, sifted dry ingredients,
alternately with milk and molasses, rolled
oats, raisins and nuts. Pour into a well
greased mold with tight cover and steam
in rapidly boiling water about 1 hour.
Serve with a hard sauce. Serves 4-5
RAINBOW FROZEN DESSERT
recipe of Eva Mertlich
18 or 20 coconut cookies
1 c chopped nuts
1 pint cream, whipped with
3 Tbsp sugar
1 tsp vanilla
1 pint each of lime, orange, lemon, pineapple,
and raspberry sherbet.
1. Crush coconut cookies very fine. (Blender
works very well) Blend crumbs into
sweetened whipped cream.
2. Using half of cream, crumb mixture,
spread on bottom of a 9 x 13 oblong pan
3. Place in freezer for a few minutes to
120
harden, then drop large scoops of slightly

softened sherbet, mixing flavors, on top of
cream/crumb crust, using all of the sherbet.
4. Spread the rest of the cream/crumb over the
top and place the pan in the freezer for at
least 6 hours, or overnight. Cut into slices or
squares to serve
RAISIN PUFFS WITH MARSHMALLOW
SAUCE
1 egg beaten
1/3 c dark karo or maple syrup
Piece of butter size of egg
1 c flour, sifted with:
2 level tsp baking powder and tsp salt
1 c chopped raisins
c sweet milk
Flour the raisins as you chop them, with
a little extra flour. Stir butter, raisins
and beaten egg thoroughly, add syrup and
milk, then sifted flour, baking powder and
salt. Put in buttered tumblers and steam 25
minutes. Do not uncover or disturb while
cooking. Serve hot with marshmallow sauce.
MARSHMALLOW SAUCE
Mix 1 c brown sugar with 3 Tbsp flour, add
1 c boiling water and cook until smooth.
Add a little nutmeg, 2 Tbsp butter with a little
lemon juice and grated rind. Just before
serving, have the sauce boiling hot and add
a few marshmallows cut into quarters.
LENNYS BLUEBERRY COBBLER
recipe of Betty Hardy
2 c blueberries
Juice of lemon
3 Tbsp butter
c sugar
c milk
Butter 8 inch square dish, pour in berries

Sprinkle with lemon juice.
Make a batter of butter, sugar, milk, flour,
salt, and baking powder.
Pour over berries.
121
tsp salt
1 tsp baking powder
to 1 c sugar
1 Tbsp corn starch
tsp salt
1 c boiling water
To prepare topping mix sugar, cornstarch,

and salt. Sprinkle over batter.
Pour boiling water over all
Bake at 350 about 45 min.
PINEAPPLE DESSERT
2c crushed vanilla wafers (1 small box)
c butter
c nuts
1 c powdered sugar
1 c drained pineapple (crushed)
2 eggs, beaten
pt cream, whipped
1 tsp vanilla
Cream butter and sugar. Add eggs. Add beaten
cream, nuts, pineapple and vanilla. Line 11x8
pan with vanilla wafers. (save some for top)
Put mixture on top of vanilla wafers. Set in
refrigerator for 24 hours. Sprinkle remaining
crushed wafers on top of dessert.
Yield: about 12 servings
APPLE PAN DANDY
1 c cooked apples drained
2 Tbsp shortening
c sugar
1 tsp baking powder
c milk
tsp vanilla
1 c flour
1/2 tsp salt
tsp soda
1 egg
Measure shortening into bowl. Add sifted

dry ingredients. Combine egg, milk, and
vanilla. Add to dry ingredients. Beat until
well blended. Add apples and fold in.
Spread in greased 9x9 pan.
TOPPING:
tsp cinnamon
6 Tbsp brown sugar
122
1 tsp flour
Combine. Sprinkle on above.
Bake 375 for 35 min. Delicious served with
ice cream, cream, or whipped cream
CREAM CHEESE CAKE

Step #1: lb cream cheese
1 c granulated sugar
2 tsp vanilla
Mix together.
Step #2: 4 oz lemon jello
5 oz boiling water
5 oz cold water
Dissolve in boiling water. Add
cold water. Cool to 75 degrees.
Do not allow to gel.
Step #3: Add 1 regular can canned milk,
pour into chilled bowl and .
beaters. Beat at high speed.
Immediately add chilled gelatin
mix. After all has been added
beat min. Add cheese mix.
Mix only enough to blend. .
Do not over mix.
Pour into graham cracker crust.
Sprinkle remaining crumbs on top
Refrigerate over nite.
CARROT PUDDING
(Mother made carrot pudding
for us, especially at holiday times)
lb. butter or margarine
1 c grated carrots
1 grated potato
1 c sugar
CARROT PUDDING TOPPING

1 c sugar
1 cube butter
1 Tbs flour
Brown together. Set off stove.
2 c flour
1 tsp soda
Pour in 2 c water. Heat until liquid.
123
1 tsp allspice
1 tsp baking powder
1 tsp cinnamon
1 tsp cloves
c raisins
3 eggs
Pour over pudding and serve.
Mix all ingredients together, then

Steam in double boiler until done.
RASPBERRY DELIGHT
50 large marshmallows
1 c milk
1 pt or 2 pkgs frozen raspberries
1c water
c sugar
2 tsp lemon juice
4 Tbsp corn starch
c cold water
1- c Graham crackers (smashed)
c melted margarine
2 c whipped cream or Dream Whip
Melt marshmallows in one cup of milk over
boiling water. Let cool.
Heat raspberries in 1 c water, sugar and
lemon juice. Bring to boil and stir in corn
starch which has been mixed in c cold
water. Cook until thick and clear.
Set aside to cool.
Mix graham crackers with margarine and
press in bottom of a 13x9-inch pan.
Mix whipped cream or Dream Whip with
marshmallow mixture.
Spread over graham crackers; spread
raspberry mix over that layer. Serves 12
OZARK PUDDING
recipe of Suzie Eastman
c sugar
1 egg
2 Tbsp flour tsp salt
1 tsp baking powder
c chopped apples
124
c chopped nuts.
Mix sugar and egg well. Add sifted dry
ingredients to mixture. Add apples & nuts
Bake in greased baking dish at 350 abt
45 minutes.
(It will rise in oven, & and then fall when
removed from oven.)
Serve with ice cream or whipped cream as desired
Mother (Ada Shakespear) used to make what was called Sweet Soup for us when we were
children. She would put a little water in each empty jam or jelly jar to soak out any leftover
flavors. She also saved extra juice from bottled fruit. Then she used that water-jam-juice for
the liquid in tapioca pudding. She also added raisins, currants, prunes, bits of apple or whatever
fruit she had on hand.
Elna found this recipe on the Internet that sounds very similar to the soup Mother made.
FRUIT SOUP FROM KOLDING,
DENMARK
(Frugtsuppe fra Kolding)
serves 6
pound mixed fruit, dried pound dried apples
cup currants
cup seeded raisins
2 quarts cold water
2 cups tapioca
1 stick cinnamon
2 Tbsp. sugar
1 Tbsp. lemon rind-grated
tsp salt
cup heavy cream
slivered almonds.
Wash the dried fruits and drain. Add enough
of the 2 quarts of water to cover.
Reserve the balance. Let stand overnite.
In the morning add the tapioca (or red sago),
cinnamon and the remainder of the water.
Bring slowly to the boiling point, cover
with a lid, reduce the heat and simmer very
slowly for 2 hours.
Add sugar, lemon rind and salt. Simmer a few
minutes more. Chill. Serve cold with dabs of
whipped cream, and slivered almonds.
STRAWBERRY SHORTCAKE
1 white or yellow cake mix
1 sm. pkg vanilla instant pudding
1 (8oz) pkg cream cheese softened

2 sm baskets sliced strawberries
125
1 (9 oz) tub Cool Whip

Bake cake mix according to pkg directions
in a 9x13 inch pan. Make pudding according
to directions & beat in cream cheese. Spread
on cake. Spread sliced strawberries on top of
pudding mixture. Cover & seal the entire cake
with Cool Whip. Refrigerate. Serves 8-10
VARIATIONS: This recipe can be

adapted to most any kind of fruit that
you would like to use. Bananas,
peaches, pineapple, raspberries, etc.
Even prepared pie fillings would be
good such as apple, blueberry,
cherry, etc.
FROZEN DESSERTS
Before the days of electrical ice cream freezers, after a snowfall in McGill, we
used to make our own ice cream the old fashioned way with snow from outside, rock salt,
and a hand crank ice cream freezer. (During the early days, our refrigerator did not have a
freezing section.)
We packed the rock salt and snow on the bottom and along the sides of our ice cream freezer;
placed the inner container with the mixed ice cream mixture inside; put on the lid, and took
turns cranking the handle until the ice cream was done.
See page 130 for freezer preparation instructions for hand crank ice cream freezers.
BASIC VANILLA ICE CREAM (CUSTARD)
(for 4 qt. or 1 gallon freezer)
4 c scalded milk (half evaporated milk plus
half water can be used)
3 Tbsp flour
tsp salt
2 c sugar
2 Tbsp vanilla
4 eggs
4 c thin cream or and
In blender or mixer, mix eggs until foamy
Add flour, salt, and sugar. Gradually add
scalded milk while mixing. Cook over
boiling water in double boiler for 10 min.
or until thickened, stirring constantly the
first 3 minutes. Cool. Beat again to remove
lumps while adding cream and flavoring.
Make different types of ice cream by adding
berries, nuts, candy piece, marshmallows,
chocolate, chocolate chips etc.
FUDGESICLES
1 small pkg chocolate pudding and pie filling
1/3 c sugar
3 c milk
126
1 c whipping cream
Cook pudding and pie filling according
to pkg directions; add sugar and
additional milk. Remove from heat
Cool slightly, then add 1 c cream.
Pour into molds and freeze
POPSICLES
1 (3 oz) pkg jello any flavor
1 small envelope Kool-Aid drink mix,
flavor to compliment jello
2c boiling water
1 c sugar
2 c cold water.(to make less sweet
popsicles, add 6 c cold water)
Dissolve jello, Kool-Aid, and sugar in
boiling water. Add cold water. Pour
into molds and freeze
WORLDS EASIEST EVER STRAWBERRY
ICE CREAM
recipe of Violet Wilson
2 c buttermilk
1 c strawberry jam (or any other desired
flavor)
Stir buttermilk into jam. Pour into ice cube
Tray. Freeze firm. Cut up frozen mixture
and put into chilled mixer bowl. Whip
with electric mixer until fluffy. Return to
tray; cover and freeze firm. Makes about
1 qt. May be frozen in ice cream freezer per
mfgs directions. This is a contest winner
in a current magazine. We enjoyed it and
think others may too.
MARVELOUS HOME MADE ICE CREAM
juice of 2 lemons
juice of 3 oranges
127
2c sugar
Combine above ingredients and let set for at
least an hour, stirring occasionally
Add:
1 pt whipping cream
1 large can milk
1 tall thin can crushed pineapple
2 large mashed bananas
STRAWBERRY ICE CREAM
recipe of Beverly Goaslind
Pour in freezer and then fill to full with

whole milk. Freeze (4 qt freezer)
4 eggs well beaten

2 c sugar
2 c whole milk
4 c mashed, sweetened fresh berries
1 qt whipping cream
1 Tbsp vanilla
tsp salt
Add sugar gradually to beaten eggs and beat
very thoroughly together. Add all other
ingredients and pour into 4 qt freezer to
freeze.
Frozen berries may be substituted
(let them thaw then mash)
HOMEMADE ICE CREAM
1. Soak in c cold milk.. 3 envelopes gelatin
2. Heat..1 c milk
3. Dissolve gelatin in hot milk (completely)
4. Add: 3 rounded c sugar 3 tsp vanilla
1 pint cream
1 can milk
1 c milk
dash salt
5. Add milk to mix to make 5 inches from
top of freezing can
6. Freeze as instructed with your freezer.
7. Fruits of your choice may be added
Yield: 6 Qts.
RICH AND YUMMY HOMEMADE
ICE CREAM
1 qt. whipped cream (whipped)
12 eggs, add one at a time
128
Mix and add: c powdered sugar,

2 c sugar, 2 Tbsp flour, tsp salt
Add 1 pint of milk, and whatever
flavoring you wish.
Ready to be placed in your freezer.
BANANA ICE CREAM

4 large bananas mashed
Juice of one lemon
2 c sugar
1 qt. thick cream
1 can crushed pineapple (or one pint)
1 medium bottle maraschino cherries,
(cut up)
Mix, place in freezer. Fill freezer up
to about 4 or 5 inches from top with
milk
After a new snow storm we used to gather
the snow in bowls and eat it, or put toppings
on it, and have our own ready made ice cream.
Here is a fancier recipe:
SNOW ICE CREAM
2 eggs
c dry milk powder
c sugar
(or 1 small can evaporated milk)
1 tsp vanilla
1 bowl of clean fluffy snow
Combine eggs, sugar, vanilla and milk
powder and beat well with electric mixer
Add snow and mix well. Eat immediately
It may also be made using sweetened
condensed milk and vanilla. For variety
add chocolate or your favorite fruit.
SHERBET DESSERT
Add fresh frozen blueberries, raspberries,
fresh bananas, and other fruit as desired to
pineapple sherbet. Stir. Very refreshing
129
dessert
SUNDAY TOPPINGS
recipes of Patti Haslett
MARSHMALLOW
1 c sugar
2/3 c white Karo syrup
c water
Combine ingredients. Heat slowly until
sugar dissolves. Boil without stirring
to firm ball stage. (248) Gradually add
hot mixture to 2 stiff egg whites.
Add: dash salt, tsp vanilla. Add hot
water to thin down.
HOT FUDGE SAUCE
c margarine
2 c sugar
tsp salt
3 squares chocolate (unsweetened)
1 large can evaporated milk
1 tsp vanilla
Melt margarine in double boiler. Water in
bottom of double boiler must be boiling. Drop
chocolate into margarine & melt. Add sugar
gradually, 4 Tbsp at a time. Add salt.
Add milk gradually. Add 1 tsp vanilla.
Cook to desired thickness. Makes 1 qt and
it can be stored.
CARMEL SAUCE
1 c brown sugar
2/3 c corn-maple syrup
c boiling water
130
c light cream
Nutmeg or vanilla for flavor
Place sugar syrup water over low heat until
dissolved. Add cream slowly. Cook until
smooth over low heat. Make sure its
cooked long enough to be smooth.
MAKING YOUR OWN ICE CREAM
1. PREPARE YOUR MIX: Chill before using (Usually early morning or the day
before you intend to use it)
2. PREPARE YOUR ICE: Prepare a separate container of finely chipped or shaved
ice. Ice may be chipped by placing in a cloth bag and broken into small
pieces with a mallet or hammer.
3. INSERTING ICE AND SALT: Use only coarse rock salt. Use 1 pts coarse rock
salt for each gallon of ice cream. Distribute about 2 inches of ice in the
bottom of the tub, then distribute a portion of salt, then more ice.
alternating the ice and salt until mixture of ice and salt is level with
top of can and until 1 pts of salt has been uniformly distributed. Freezing time is
dependent upon the type of ice cream mix used, the temperature of the mix at the start of
the freezing process, and the quantity of salt used. If ice cream has not been made after
30 min. add a little more salt.
Note: If too much salt is used the ice cream mix will freeze too rapidly and produce a
coarse-textured ice cream. An excessive amount of salt will reduce the freezing time to
the extent that a crust of frozen cream will form on the inside of the can. This will stop
the scrapers, resulting in a mushy mix in the center.
4. PACK FOR HARDENING: Remember----Running the freezer does not freeze or harden ice cream. The actual hardening process
begins when you now pack the tub with an additional pint of salt and more ice until the
entire can and cover are covered with ice and salt mixture.
If you desire to harden your ice cream, remove motor and scrapers, replace lid, cork hole
in lid, and cover with waxed paper or plastic wrap. At this point either remove the
container and place it in the deep freeze or cover with salt and ice, then cover with some
suitable material for insulation such as burlap bag or layers of newspaper and let stand
until frozen hard.
(Much simpler to use the old fashioned way of making ice cream with a hand crank
containeruse snow and rock salt to make your ice cream.)
131
CAKES
RECIPE ADJUSTMENTS FOR BAKING CAKES*
Change in Ingredient
2000-3000 ft 5000 ft
7500 ft
Reduce baking powder

1/8-1/4 tsp
1/8-1/4 tsp
tsp
per tsp by
Reduce sugar
-1 Tbsp
1-2 Tbsp
2-4 Tbsp.
per cup by
Increase liquid
1-2 Tbsp
2-4 Tbsp
3-4 Tbsp
per cup by
Reduce shortening
1-2 Tbsp
2 Tbsp
per cup by
Increase eggs by
1 egg
1-2 eggs
Reduce baking soda by
1/8- tsp
tsp.
*When two amounts are given, try the small adjustment first, then if
the cake still needs improvement, use the larger adjustment the
next time
CAKE FAILURE ANALYSIS
Ingredient
If too much is used, cake is
If too little is used, cake is
Flour
Dry, with a peaked or cracked top

bread like, compact, tough crust
May fall, slightly heavy or

soggy
Leavening
Very coarse and loose, sometimes

slightly fallen, bitter taste.
runs over top of pan
Small, compact, and heavy

light in color.
Liquid
Tunnels, heavy streaks, & soggy
Pan Size
(Too large) undersized cake,

light crust color
Coarse, breadlike, dry, cracks

on top
(Too small) runs over top,
falls in center.
Sugar
Tough, heavy, thick crust that is
May be dry and coarse, tough;
132
Shortening
Temperature
often cracked and sugary or sticky does not brown readily.

coarse texture, sometimes
slightly fallen and runs over pan.
Crisp, uneven edges, greasy and
Coarse texture with tough crust
crumbly, heavy cake falls.
dry cake, light color.
Coarse, thick, tough crust, peaked Undersized, heavy, close,
And often cracked
crumbly texture, pale, sticky
crust. Runs over top of pan.
THE COOK: This recipe calls for 4 eggs, but I have only 2. Ill use water because I dont have
any milk.Beat it 5 minutes? I only have time for 3. Bake at 300? But Im n such a hurry so
400 will do it faster Later-----Oh my lovely cake is ruined!!!!!!ILL NEVER USE THAT
DUMB RECIPE AGAIN!!!!!!!!
CAKE HINTS AND TIPS:
Regular flour can be used for cakes if your sift it 10 times or more.
Successful cake baking depends a lot on adjustment of ingredients according to altitude.
Products baked in glass pans should have temperature lowered 25 degrees.
To distribute raisins, currants and other fruits or nuts evenly throughout your cake, dust them
first with flour before mixing them into you batter. Make your own cake mix by combining all
the dry ingredients, including milk powder and storing in a glass jar. When you want to stir up a
cake in a hurry add the wet ingredients to your mix, using water for the milk. (*determined by
amt. of liquid)
An apple cut in half and placed in the cake box will keep the cake fresh for several days longer.
Chilled fruit cake and nut breads slice thin and even.
Cool foam cakes upside down inverted on a bottle, placing the bottle neck into the center tube of
the cake pan. Cool butter cakes on a cooling rack.
If cake sticks in bottom of pan, warm bottom of pan with warm, damp cloth or over a warming
pan or hot pad.
Inset toothpick into the center of cake to test doneness. It will come out clean if done. Also cake
will spring back when lightly pressed in center with finger.
A spool of #50 thread or light weight fish line cuts angel food cake quick as a whistle. Circle
cake with thread and pull.
When baking an angel food cake in a loaf pan, slip a clothespin over the edge of the pan at each
corner after removing from oven. Then you can invert the pan for cooling on Pin Legs.
133
Left over cake makes good brown betty, cottage pudding, crumb crusts or toppings.
Frozen dates, raisins, nuts, cranberries etc. chop better than warm ones. A blender works well for
chopping: No grinder mess and a blender especially works good for frozen fruits: just pulsate
the speed.
Lemons will yield more juice if warmed in a cup of hot water before extracting the juice from
them. Peel color from a lemon or orange with potato peeler, place in bender with juice and blend
to get grated peel called for in a recipe.
When you need to prepare sour milk, add 1 Tbsp lemon juice or vinegar to 1 cup milk. Let stand
for 5 minutes.
ICING HINTS AND TIPS
Put spatula in warm water to aid in frosting a cake.
If whipped cream is used in place of frosting, add 2 Tbsp. powdered sugar prior to whipping to
prevent weeping. Dusting cake with powdered sugar before spreading on the cream also helps.
Dust a plain cake with powdered sugar sprinkled over a fancy paper doily when frosting is not
needed. Lovely lacy design is created when doily is lifted off.
Dust cornstarch lightly on cake before icing. The icing will not run all over and it will have a
smoother appearance.
For a neat cake plate, cover the edge of the plate with triangular pieces of waxed paper and then
place the cake on the plate and frost it. After the cake is frosted, carefully pull the papers away.
Smoother icing can be made when using a cream, sugar and butter recipe by adding 1 tsp. of
white karo syrup for each cup sugar used. Also true of 7 minute icings. Syrup retards sugaring.
You can use left over frosting of different colors by adding melted unsweetened chocolate.
Freeze the frosting odds and ends until you get enough to do this. No one will ever know they
are eating rainbow icing.
A BIBLE CAKE
A. 1 c Judges 5:25 (last clause)
B. 2 c Jeremiah 6:20
C. 2 tsp 1 Samuel 14:25 (last clause)
D. 6 Jeremiah 17:11
E. c Judges 4:19 (last clause)
F. 4 c 1 King 4:22 (proportion to taste
G. 2 heaping tsp Amos 4:5
Cream together a, b, and c; beat until frothy.

Add e and d then combine with the creamed
mixture and beat thoroughly.
Sift together the first part of f with g. Then
add the rest of f.
Mix this with the first ingredients.
Chop and flour h and i, and add to mixture.
134
H. 1 c 1 Samuel 30:12 (2nd phrase)

I. 1 c Nahum 3:12
J. 4 tsp Chronicles 9:9 (2nd phrase)
Last add j and beat for a good five minutes.

CREAM CHEESE CHOCOLATE CAKE

Mix together:
3c flour
2 tsp baking soda
2 c sugar
1 t salt
c cocoa
Add to above mixture:

2 tsp vanilla
2/3 c vegetable oil
2 c water
Mix. Pour into a 9 by 13 pan
Top with cream cheese mixture. (Drop by
Spoonful and then run knife in swirls)
Cream Cheese Mixture:
Mix together:
8-oz cream cheese
1/3 c sugar
1 egg
1/8 tsp salt (Opt: nuts)
Sprinkle 6 oz choc chips over cake.
Bake 350 40 to 50 min.
APPLESAUCE GUM DROP FRUIT CAKE
4 c sifted flour
1 tsp soda
tsp salt
1 tsp cinnamon
tsp cloves
tsp nutmeg
1 c margarine
2 c sugar
2 eggs
1 c sieved applesauce
1 tsp vanilla
1 lb white raisins
- 1 lb light gumdrops
c chopped coconut
-1 lb dark gumdrops
(do not use black)
c chopped nuts
135
Sift flour, then measure.

Mix all ingredients together in one large
Sift measured flour with salt, soda, and spices
bowl. Bake in greased deep large pan in a
Cream butter. Add sugar. Cream until fluffyslow oven 300 for 2 hours or until cake
Add eggs. Beat well. Add flour mixture,
springs back when lightly touched.
applesauce, and vanilla to creamed mixture
alternately. Cut raisins fine. Add to mixture.
LAZY DAISY CAKE
4 eggs
2 cups sugar
2 cups flour 2 tsp baking powder
1 cup scalded milk (cooled)
Beat 4 eggs with two cups sugar for 2 minutes.
Mix flour and baking powder with egg sugar mixture.
Mix in milk.
Bake in 16 x 8 x 2 pan at 350 for 35 min.
Icing: 5 Tbsp. brown sugar, 3 Tbsp. butter, 2 Tbsp.
milk, cup coconut. Mix together and
spread on cake. Place iced cake under
broiler until icing browned.
14 CARROT CAKE
2 c flour
2 c sugar
1 cup liquid shortening 2 tsp baking soda
4 eggs
2 tsp salt
2 tsp cinnamon
3 c fine grated carrots (uncooked)
Mix dry ingredients, Add oil, Stir, Add eggs
one at a time, mixing well. Add carrots.
Mix well.
Bake 350 for 55 minutes.
Ice with Cream Cheese Icing:
Icing: 1 lb. powdered sugar 2 tsp vanilla
1-8 oz cream cheese
1 stick butter or margarine
Cream together, Ice cake.
SALLYS COFFEE CAKE
c salad oil
2 beaten eggs
Topping:
136
1 c milk
3 c flour
1 c sugar
1 tsp salt
4 tsp baking powder
Combine all ingredients, pour into
greased 9 x 11 x 2 inch pan. Sprinkle
with topping. Bake 375 for 25 min.
LEMON LAYER CAKE
c brown sugar
2 Tbsp flour
1-2 tsp cinnamon
c nuts (optional)
2 tbsp melted butter
Mix together all topping ingredients.
c shortening
1 tsp baking powder
1 c sugar
tsp baking soda
1 tsp vanilla
t salt
tsp lemon extract 1 c buttermilk
2 eggs
2 c sifted cake flour
Stir shortening to soften and gradually
add sugar, creaming together until light
and fluffy. Add extracts. Add eggs, one
at time, beating well after each. Sift
dry ingredients together; add to creamed
mixture, alternately with buttermilk, a
small amount at a time. Beat after each
addition until smooth.
Pour batter into 2 greased and floured
8 inch round cake pans
Bake in 350 oven for 30 min
Put layers together with Lemon Filling
And frost with 7-minute white icing
LEMON FILLING:
c sugar
2 Tbsp cornstarch
c cold water
1 tsp. grated lemon peel
Mix and cook over low heat stirring
until thick and clear. Combine the
following ingredients and slowly stir
into hot mixture:
1 beaten egg yolk 3 Tbsp lemon juice
Cook and stir 2 minutes. Cool
The next 5 cake recipes of Ada Shakespear were copied from an old red cook book
compiled by The Relief Society of White Pine County, Nevada. We figure it must
have been published in the 1930s.
The first cakes I can remember as a child were cooked in an oven with no oven
137
thermometer. Our Mother knew just how many lumps of coal, or sticks of wood to
put into the stove to provide a medium heat for baking. Cooks then were experts.
They made wonderful desserts with none of the modern conveniences of today.
We never had cake flour. Mother had us sift the flour 10 or 12 times, then measure, and the
cakes were light as if they had been made with cake flour.
There are other recipes listed in this cookbook that were taken from that White Pine Co. Cook
Book. They are marked with **
CHERRY CAKE
1 full cup cherries
3 eggs
1 c nuts
1 tsp cocoa c sugar tsp cinnamon
c butter tsp nutmeg 4 Tbsp sour milk
1 tsp baking powder
1 tsp baking soda
2 c flour
Mix cherries in flour, also put soda in sour milk.
Mix all ingredients together and bake in a deep pan one hour.
350
(Either bottled or fresh cherries can be used)
CHOCOLATE CAKE
2 eggs (separate whites from yolks)
1 c milk
2 squares bitter chocolate, cut in small pieces
1 c sugar
1 tsp baking soda
1 2/3 c flour
Take c milk, add beaten yolks, and chocolate
and put in top of double boiler, cook stirring
constantly until mixture is thick and creamy.
Remove from stove and add melted butter,
sugar and rest of milk to which you have added
baking soda. Then add flour, Mix, put into
baking pans and bake.
Frosting for Chocolate Cake
1 c sugar
6 Tbsp water
Cook until it threads a hair. Add to the well
beaten egg whites, beating constantly while
pouring. Beat until it starts to cool or gets thick,
then add tsp vanilla.
FRUIT CAKE
138
1 cup lard or
2 c sugar
2 c water
or margarine
1 pkg raisins
2 Tbsp cocoa tsp cinnamon
1 tsp cloves
1 tsp allspice 1 tsp ginger
1 tsp vanilla
2 tsp baking powder
1 tsp baking soda
2 eggs
Cook the ingredients together, boil 20 min.

Cool and add flour to make stiff batter.
Sift 2 tsp baking powder, 1 tsp soda with
flour.
Add 2 well beaten eggs (& nuts if desired)
Bake 2 hours in a slow oven.(300)
MANS CAKE
c Crisco or margarine
c walnuts cut up
1 c sugar
1 tsp vanilla
2 eggs separated
2 c flour 2 tsp baking powder
tsp salt
1 c cold strong postum
Blend sugar, Crisco, and egg yolks, then add the
sifted dry ingredients and postum, stir in nuts &
flavoring, lastly fold in beaten stiff egg whites.
Bake in a tube pan for 1 hour in moderate oven.
Cool and ice
Icing for Mans Cake
1 c brown sugar 1/8 tsp salt
c granulated sugar c strong postum. Cook until
spins a thread. Pour 1/3 c of syrup slowly over
2 egg whites beaten stiff as you pour. Cook
remainder of syrup until it forms a soft ball in
water and add to icing. Beat until thick enough
to spread. (original recipe called for coffee, Mother
had crossed that out, and written postum.)
MILKLESS-EGGLESS CAKE
recipe of Ada Shakespeare
1 c sugar c lard or margarine 1 c water
1 c raisins 1 tsp nutmeg 1 tsp cinnamon
tsp cloves tsp salt 1 tsp soda
Flour
Mix all together and boil 4 min. Cool. Add
1 tsp soda and enough flour to make as stiff batter.
Bake in a moderate oven.
QUICK N EASY SHORTCAKE
The easiest way to make delicious authentic
139
shortcake is to mix up some basic biscuit

dough, adding two Tbsp sugar for each two
cups of flour and increasing the shortening
from to 1/3 c.
For extra richness, use butter or margarine
instead of shortening. When baked, split
and stack with your favorite sweetened fresh fruit or berries
HARVEST LAYER CAKE
recipe of Mrs. S. Munson
(from White Pine Co cookbook)
3 c sifted flour
1 c brown sugar
(firmly packed)
3 tsp baking powder egg yolks, unbeaten
tsp salt
1 tsp vanilla
1 c milk
1/c butter
Sift flour once, measure, add baking powder
and salt, and sift together three times
Cream butter thoroughly, add sugar gradually
and cream together until light and fluffy.
Add egg yolks and beat well; add flour
alternately with milk, a small amount at a
time. Beat after each addition until smooth.
Add vanilla. Bake in greased layer pans in
moderate oven until done.
Make frosting of the whites of eggs and
powdered sugar. Spread between layers and
on top and sides. (Sprinkle nuts over top and
sides, if desired.)
All measurements are level.
NATURALLY SWEET SNACK CAKE
c cooking oil
c chopped nuts
c chopped dates
c fresh coconut, grated
1 c rolled oats
1 c fresh fruit, crushed
tsp salt
pulp & juice (bananas, peaches,
tsp vanilla
strawberries, nectarines, etc)
1- 1 c whole wheat flour
(amount varies according to moisture
content of crushed fruit)
Combine oil, nuts, dates, coconut, oats,
fresh fruit, salt, vanilla, & whole wheat
flour for cake & thoroughly mix.
Date Topping:
c chopped dates
c water.
140
Press into a greased 8-inch cake pan.

Bake 40-45 min. in 350 oven. Let
cool for 10 min. Frost with a date filling
Garnish with fresh fruit.
Place pitted dates and water in a saucepan.

Simmer 10-15 min. Remove from heat and
blend into a paste-like consistency.
MAHOGANY CAKE
1 c sugar c Crisco
2 eggs
1 c buttermilk 1 tsp vanilla 1 c boiling water
2 c flour
1 tsp salt
1 tsp baking powder
2 tsp soda
2 sq. melted unsweetened chocolate.
Heat oven to 350. Cream together sugar,
eggs, and Crisco. Add chocolate, and
continue creaming. Add soda to buttermilk.
Sift together dry ing. Add them alternately
with buttermilk to creamed mixture. Add
vanilla. Add 1 CUP BOILING WATER.
And mix until blended. Bake in a two 9
layer pans for 35 min. (or a dripper pan
for a little longer)
Frost with CHOCOLATE FROSTING:
Combine: 1 unbeaten egg
2 to 3 c sifted powdered sugar
tsp salt
1/3 c margarine
2 sq. melted unsweetened chocolate
1 tsp vanilla
tsp almond flavoring
1 Tbsp canned milk
Beat until fluffy with mixer. Add a little more
powdered sugar if too thin, or milk if too thick.
DATE CAKE
2 c dates (cut)
2 c boiling water over dates with 2 tsp soda.
Let stand in cold water until cool.
Cream: 4 Tbsp butter
2 eggs (beaten)
1 c sugar
3 c flour
2 tsp baking powder 2 tsp vanilla
1 c nuts
141
Add dates. Bake 375 for 40 min.

ICING FOR DATE CAKE:
c butter
2 c brown sugar (packed
Cook above mixture for 2 min. Add c
cream or canned milk and cook 2 more min.
Add enough powdered sugar to spread evenly
NORWEGIAN APPLE CAKE
Saut gently until evenly browned:
2 c Zwieback crumbs
1 Tbsp sugar in c butter
Place crumbs in serving dish in layers
alternately with 3 c tart applesauce.
Sprinkle cinnamon over applesauce layers.
Bake in 325 oven approx. 1 hr. Serve with
whipped cream garnished with bits of red
jelly (for example, currant jelly)
During World War 11, all oils were needed for the war supplies, and thus they
were in short supply at home. Recipes were concocted that required no shortening
or margarines.
Example of cakes that were baked during that time:
MAYONNAISE CAKE
1 tsp soda
1 cup boiling water
1 c chopped dates
1 cup chopped nuts
2 c flour
1 c sugar
6 Tbsp cocoa
1 c mayonnaise
Combine soda and dates in 1 c boiling water

Let this set while mixing rest of ingredients.
Beat together mayonnaise, cocoa, sugar and
flour. Add dates, soda & water, and nuts
Bake 375 for 30 min. Frost with Chocolate
Frosting after it cools.
BANANA NUT CAKE
c soft butter or margarine
1 c light brown sugar, packed
1 tsp vanilla
3 eggs
Add eggs and beat. Sift dry ingredients

together. Mix bananas & milk. Blend
together alternately into creamed mixture.
142
2 c flour, sifted
1 tsp baking powder
1 tsp baking soda
tsp salt
1-1/3 c ripe bananas, mashed
(about 3 large bananas)
c milk
1 c chopped nuts
Cream butter, vanilla & brown sugar until
light and fluffy.
DOUBLE DELICIOUS SOUR CREAM
BREAKFAST CAKE
recipe of Pennie Guinn
Stir in nuts. Turn into greased & floured

pan. Bake 375 for 20-25 min. Turn out
onto rack. Cool completely.
Frost with Brown Sugar Frosting.
Serves 12
1 c margarine or shortening
1 c sugar
2 tsp vanilla
6 eggs
4 c flour
2 tsp baking powder
2 tsp soda
1 pt commercial sour cream
Cream shortening, sugar, & vanilla thoroughly
Add eggs (2 at a time) beating after each
addition. Sift flour, baking powder and soda
together. Add to creamed mixture alternately
with sour cream, blending after each addition.
Spread half of batter into 2 10 tube pans or
4 loaf pans that have been greased and floured.
Filling:
2 cubes soft margarine
2 c firmly packed brown sugar
4 tsp cinnamon
2 cups chopped nuts
Cream margarine, brown sugar and cinnamon
together; add nuts and mix well. Spoon
half of the nut filling evenly over the batter
in the pans, cover with the remaining batter.
Then spoon the rest of the nut filling mixture
on top of the batter.
Bake at 350 for 50 minutes. Time depends
on size of pans. This freezes well.
CHOCOLATE-CHIP CHIFFON CAKE
2 c flour
1 c sugar
Sift together into mixing bowl dry ingredients
143
tsp cream of tartar

c salad oil
1 tsp baking powder
7 egg yolks
2 tsp vanilla
7 egg whites
c cold water
tsp salt
3 squares bitter chocolate, grated
Make a well and add in order: Salad oil, egg yolks,

water and vanilla. Beat at medium speed until
satiny. Put egg whites & cream of tartar in bowl
& beat until stiff (do not over-beat). Pour egg yolk
mixture over egg whites. Fold gently with scraper
just until blended. Sprinkle grated chocolate over
batter & fold in carefully with a few strokes. Bake
in ungreased tube pan 350 for 55 min.
FILLED CHOCOLATE CUPCAKES

recipe of Nola Sears
1 c sugar
1 egg
1 tsp vanilla
1 Tbsp vinegar
1 c flour
1 c water
c Wesson oil
2 Tbsp cocoa
1 tsp soda
tsp salt
Fill cupcake pan full. Then add the

following filling:
Mix together:
1- 8 oz cream cheese
1c sugar
1 c coconut
Pinch of salt
If in a hurry, use German Chocolate cake mix
BOILED RAISIN CAKE
1 c sugar
1 c hot water
tsp cloves
tsp salt
1 c raisins
c solid shortening
1 tsp cinnamon
2 Tbsp cocoa
Mix all ingredients together in a cooking pan.

Then boil slowly on the stove about 20 min.
Cool
Add enough flour to make a stiff batter.
Stir 1 tsp soda into batter
Pour batter into greased 9x12 pan
Bake at 350 (180) for 30 min,
Or until toothpick comes out clean.
COCONUT WHITE CAKE
(from Guam)
Cream: 1 c butter or shortening and 2 c sugar
Add one at a time: 4 eggs
Add alternately dry mixture and milk to

butter, sugar, egg mixture.
144
Sift together: 3 c sifted flour 4 tsp baking

powder and tsp salt
c coconut milk
c milk
Bake 350 oven for 45 min.

After cake is frosted with any type of
frosting per preference, sprinkle with
browned coconut (brown 250 for 10 min)
While we were living on Guam if we needed a coconut we would pick up one in the area where
we lived, or bring one home from the beach. That was the easy part. Opening it was the difficult
part. Ask LHW for instructions on How to easily open a coconut in just a few hours
APPLE CAKE
c shortening
tsp salt
1 c sugar
tsp soda
3 cups about (4 large apples)
(unpeeled, diced or chopped)
tsp nutmeg
1 c flour
tsp cinnamon
3 egg yolks
Cream sugar and shortening. Add egg yolks
Sift together dry ingredients flour, soda, salt
Add to creamed mixture.
Sprinkle cinnamon and nutmeg over apples,
stir and add to above flour-creamed mixture
Mixture should be stiff & crumbly. Spread
in a greased large baking pan (13 x 9 x 2)
TOPPING:
Beat 3 egg whites stiff. Add 1 c brown sugar
& beat well. Add c nuts and c coconut.
Spread over top of cake batter. Bake at 350
For 35-40 min
APPLE CAKE (grated)
recipe of Gloria Hough
2 c sugar
2 eggs
1 cup oil
3 c flour
1 tsp salt
1 tsp cinnamon
1 tsp soda
3 big apples
145
Cream sugar, eggs, oil. Peel and grate apples

and add to mixture. Mix flour with cinnamon,
soda, and salt, and add. Bake at 350 for
about 45 min or until done- it depends upon
size of pans that you use. This recipe makes
30 muffins; or it fills a large bundt cake pan;
or 2-3 bread pans.
GUGGLHUPF LEMON CAKE
c oil
2 c sugar
1 pkg Vanilla Sugar
4 egg yolks
Grated lemon peel and juice of 1 lemon
2 cups of flour
1 tsp baking powder
c water
4 egg whites beaten stiffly
Cream oil, sugar and egg yolks. Add
lemon peel and juice.
Mix flour with baking powder and slowly
add together with water. Add raisins if
desired. Beat egg whites and carefully
fold in. Butter and flour bundt cake form.
Bake at 325 for about an hour or until
toothpick comes out clean.
GRANDMAS APPLESAUCE CAKE
If larger cake desired:
Sift together: 1-2/3 c flour
1-1/3 c sugar
tsp baking powder
1 tsp soda
tsp salt
tsp cinnamon
tsp cloves
tsp allspice
3-1/3 c flour
2-2/3 c sugar
tsp baking powder
2 tsp soda
1- tsp salt
1 tsp cinnamon
tsp cloves
tsp allspice
Add:
2/3 c shortening
2/3 c water
2/3 c nuts
1-1/3 c raisins
1/3 c shortening
1/3 c water
1/3 c nuts
2/3 c raisins
146
1 c unsweetened applesauce
1 egg
Beat 2 min or 300 strokes
Add 1 egg (or 2 for larger cake) beat 2 min.
Bake 350 for 50 to 55 min.
2 c unsweetened applesauce
2 eggs
COCONUT LAYER CAKE

3 c cake flour
2 tsp baking powder
tsp salt
c shortening
c coconut
1 c sugar(less 2 Tbsp)
3 eggs unbeaten
1 c milk (minus 2 Tbsp)
1 tsp vanilla
This recipe makes beautiful cupcakes.
1. Sift dry ingredients 3 times

(Sift flour before measuring)
2. Cream shortening; add sugar
Add eggs one at a time
3. Add vanilla
4. Add dry ingredients and milk
alternately
5. Bake 375 for 35 min
6. Frost with favorite white frosting
7. Sprinkle with coconut
ANGEL FOOD CAKE
1 c egg whites
1 c cake flour
tsp salt
1 tsp vanilla
1 tsp cream of tartar
1 to 1 c sifted granulated sugar
Allow egg whites to come to room temp.
Sift cake flour once & measure.
Sift flour and of the sugar together
four times. Beat egg whites until foamy,
abt. 15 seconds at high speed. Add Cream
Repeat until all the flour has been added.

With a large spoon, transfer the batter to an
ungreased 10-inch tube pan. Cut through
the batter several times with spatula to
remove any air holes. Bake in 375 oven
147
of tartar and salt and beat whites until they

are stiff, but not dry, about 1 min at high
speed. Add vanilla. Add remaining sugar
by the tablespoonful, using low speed for
3 min. Scrape sides of bowl at the end of
each min and continue to mix min.
longer at low speed. Remove bowl from
mixer and fold in flour on surface of egg
white mixture, folding in with 5 or 6 strokes.
WOLDORF RED CAKE
for 50 to 60 minutes or until done.

Invert pan over bottle and cool for at
least 1 hour. Remove cake from pan using
sharp knife to loosen it from the sides.
c shortening (butter is best)

1 bottle red food coloring (1 oz)
1 Tbsp cocoa (heaping)
1 c buttermilk
2 eggs
2 cups cake flour
1 tsp vanilla
1 tsp salt
1 tsp soda
1 Tbsp vinegar
Cream shortening, sugar, and eggs.
Make paste of food color and cocoa
Add to creamed mixture. Add buttermilk
alternately with dry ingredients, except
soda. Add vanilla. Add soda to vinegar.
Blend in soda mixture. Do not beat in.
Bake at 350 25-30 min. Use two 9 pans
or three 8 pans. Cool and split layers.
Frost.
Frosting:
3 Tbsp flour 1 c milk
1 tsp vanilla
c butter or c shortening
Cook flour and milk until very thick,

stirring consistently. Cool. Cream sugar
shortening (or butter) and vanilla until
very fluffy. Add to first cooled
mixture. Mix well. It should be like
whipped cream. Ice top and sides of
cake. If desired, coconut can be sprinkled
on top and sides of the cake. This is
a beautiful cake for Christmas time
WHITE FEATHER CAKE
2 c flour + 1 tsp cornstarch
Grease & flour two 9-inch round pans or one 9x13
148
1-1/3 c granulated sugar

tsp salt
1 tsp vanilla
c shortening
2 tsp baking powder
1-1/3 c milk
4 eggs
oblong pan. Mix flour, sugar, shortening, salt and

1 c. of the milk. Beat 2 minutes. Add rest of milk,
unbeaten eggs, baking powder and vanilla. Beat
2 more minutes. Bake at 350 for 30 minutes or
until done.
CAKES MADE USING CAKE MIXES

DREAM TORTE CAKE
recipe of Cleo Tidwell, McGill, Nev.
1 pkg. German Chocolate Cake Mix
1 envelope Dream Whip dessert topping
1 T. flour
4 eggs
1 cup + 2 Tbsp water
Combine cake mix, Dream Whip, flour, eggs
And water and mix until blended.
Pour into 3 greased and floured 8 inch round
pans. Bake at 375 30-35 min.
Remove from oven and cool. Top with Fluffy
Icing
SPRING GLOW ANGEL CAKE
1 pkg angel food cake mix 2 c milk
1 pkg vanilla pudding mix (4 oz) ( NOT INSTANT)
1 c cream (whipped)
1 # 2 can peach pie filling
Prepare cake mix according to directions
on pkg. Bake in a 10 tube pan. Cool
and remove from pan. Place on tray.
Slice entire top from the cake about an
inch from the top. Hollow out the center
of the cake, leaving about an inch base
and sides. Prepare the pudding mix as
directed on pkg. using 2 c milk. Cook,
and cool. Mix half the pie filling with the
pudding. Spoon into the cavity of the cake.
Replace top of cake. Fold the remaining pie
filling into the whipped cream and frost cake.
Chill until ready to serve.
RED CHOCOLATE CAKE
recipe of Grandma Louise Woolley
149
3 Tbsp cocoa
2 oz red cake coloring
2 eggs
Beat all together. Add 1 c water and 1 pkg
white Duncan Hines Cake Mix
Put into cake pan, Bake 30 min at 350.
Cool for 1 hr in pan; Remove from pan.
Frosting: c sugar 1 c milk 1-2 Tbsp flour
Cook the frosting ingredients until thick.

Cool with lid on pan.
Add: 1 square margarine & 1 tsp almond
Beat for 15 min. Cover cake with mixture,
then sprinkle with fresh flake coconut all
over cake.
This is a good cake to make for Christmas.
WHIPPED CREAM VALENTINE CAKE

One 9 or 10 angel food cake
1 pkg frozen raspberries or strawberries,
thawed.
1 Tbsp unflavored gelatin
2 c heavy cream
Cut angle food cake into two layers. Drain
juice off thawed berries into small bowl.
Over the juice sprinkle the gelatin and allow
to stand until softened. Then set bowl into
hot water until gelatin dissolves. Combine
the gelatin mixtures with berries and
barely cool. (if it cools too much the gelatin
will set) Whip cream until stiff, then sweeten
to taste--fold berry mixture into cream--cover
bottom layer generously with cream. Adjust
the top layer and spread cream over the entire
top and sides of cake. Refrigerate until firm.
Makes 10 to 12 servings.
TRIPLE CHOCOLATE CAKE
1 cake mix, chocolate
1 small box instant white pudding mix
(can use chocolate if you want more
chocolate in your cake)
1 heaping Tbsp flour
1 c milk
2 eggs, beaten
6 oz pkg chocolate chips
Mix ingredients in order given, except
choc chips.
150
Pour batter into greased and floured 9x13 pan.

Sprinkle batter with choc chips; fold in
slightly. Bake at 350 25 to 30 min, or
until done. (also may be baked in bundt pan)
CRAZY CAKE
recipe of Bonnie Houston,
Stake Young Womens President
1 c brown sugar
c cocoa
2 c cold water
Stir until blended in a 9 x13 pan.
Add pkg miniature marshmallows on top
of first mixture.
Mix 1 pkg Devils food cake mix according to
package directions and spoon over liquid
and marshmallows. Sprinkle 1 c chopped
nuts over top. Bake at 350 40 to 45 min.
PUMPKIN PIE CAKE
1 pkg yellow cake mix
1 egg
1 stick margarine
1 lg can pumpkin
pie mix
c sugar
3 Tbsp margarine
2 eggs
2/3 c milk
1 tsp cinnamon
Pour cake into mixing bowl. Take out one

cup of mix and set aside. To mix in bowl,
add 1 egg and stick of margarine. Mix well.
Press into 9 x 13 x 2 pan greased and
floured.
Combine pumpkin mix, 2 eggs, 2/3 c milk.
Blend well and pour over cake mixture.
Take cup reserved cake mix, c sugar and
cinnamon cut in 3 Tbsp margarine. Sprinkle
over top of pumpkin mix. Bake 350 for
70 minutes. Top with cream if desired.
PRUNE CAKE
151
1 c sugar
1 tsp soda
Mix ingredients in order given. Bake in
1 c oil
1 tsp allspice
bundt or tube pan 40 min in 350 oven
3 eggs
1 tsp cinnamon
Glaze with buttermilk glaze, page 158
1 c buttermilk
1 tsp nutmeg
Pour glaze over hot cake.
2 c flour
1 tsp vanilla
For Fudgy Prune Cake: Use all ingredients
1 c cooked,
1 c chopped nuts
except for buttermilk use: c milk + c
chopped prunes
dash salt.
butter, c prunes, tsp soda, 2 tsp baking
(Cake can also be baked in 9x13 inch pan
powder. Also add c cocoa
375 for 25-30 min.)
VERY BERRY LEMON CAKE
1 can (15 oz) blueberries in heavy syrup or
*1 cup fresh or frozen blueberries
4 eggs
Blueberry Sauce:
c sugar
1 Tbsp cornstarch
Reserved 1 cup blueberry syrup
In large mixer bowl, combine dry cake
mix, yogurt and eggs; blend at low
speed until moistened. Beat 2 minutes
at medium speed, scraping bowl
occasionally. Carefully fold in welldrained blueberries. Pour batter into
generously greased and lightly floured
10- inch Bundt or tube pan.
Blueberry Sauce: In small saucepan,
combine sugar with cornstarch. Gradually
stir in reserved blueberry syrup. Bring to a
boil over medium heat, stirring constantly
until thick and clear.
**1 pkg (17 oz) Pillsbury Lemon Cake mix

1 c (8 oz carton) plain yogurt, or 1 c dairy
sour cream
Drain blueberries; reserve 1 c syrup for sauce
adding water if necessary. Rinse blueberries,
drain well.
Bake at 350 for 35 to 45 min. until top springs
back when touched lightly in the center. Cool 15
min. Remove from pan. Cool completely;
Sprinkle with powdered sugar.
Serve with sauce and if desired with whipped
cream.
Tips: *If using fresh or frozen blueberries, a sauce may be made by combining c sugar, 1
Tbsp cornstarch, c water and 1 c blueberries. Cook as directed
Other well-drained fruits may be used for the blueberries1 c (13 oz) drained, crushed
pineapple; c (1 lb. 1 oz can)drained fruit cocktail; or 1 c (11 oz can) drained mandarin oranges,
cut in pieces.
**Pillsbury Pineapple, White or Yellow Cake Mix may be used for the lemon cake mix. Add 1
tsp lemon extract, if desired.
Frozen blueberries do not need to be thawed before adding to cake.
152
If desired, bake in about 32 paper-lined muffin cups for 23 to 28 min. While warm dip tops in
melted butter, then cinnamon-sugar. Serve warm or cold.
Cake may be baked as directed in two 9x5-inch loaf pans, which have been generously greased
and lightly floured, for 35 to 40 min. Cool 15 min. remove from pans. If desired, spread slices
with butter and sprinkle with cinnamon-sugar. Place under broiler until bubbly and golden
brown. Serve warm
High Altitude Adjustment- 5,200 ft. Add c water and 3 Tbsp flour with eggs. Bake
at 375
For 35 to 45 min
FRUIT SHORTCAKE
1 white or yellow cake mix 1 (8 oz) pkg cream cheese softened
1 small pkg vanilla instant pudding
Fruit of choice
1 (9 oz) tub coolwhip
Bake cake mix according to pkg direction
in a 9 x 13 inch pan.
Make pudding according to directions and
beat in cream cheese.
Spread on cake
Fruit: any variation
1. Sliced strawberries on top of pudding mixture
2. Bananas, peaches, pineapple, raspberries
3. Prepared pie fillings as apple, blueberry,
cherry, marionberry
Top fruit with coolwhip
CHEESECAKE
Crust:
1 c graham cracker crumbs
c butter (1 stick) melted
1/3 c powdered sugar
Filling:
3 (8 oz) pkgs cream cheese, softened
4 eggs
1 tsp vanilla
Topping:
1 pt sour cream, at room temperature
1 (21 oz) can prepared cherry, blueberry
or strawberry pie filling
Preheat oven to 350.

To prepare crust: Combine graham crackers
crumbs, butter & powdered sugar. Press into
the bottom of an 8 inch springform pan
To prepare filling: In a large bowl, beat cream
cheese, eggs, granulated sugar and vanilla
smooth. Pour mixture over the prepared crust.
Bake for 50 minutes (until center is set).
Remove from the oven and spread sour cream
on top of cake. Return cheesecake to the oven
Bake an additional 5 min. Remove from oven
and allow to cool. Spread desired fruit topping
on cheesecake. Chill overnight. Before serving,
153
carefully remove sides from pan. Serves 16

EASY PEACH CAKE
1 large can of peaches not drained
1 pkg white cake mix
1 c pecans
c butter
Pour peaches in a 9 x 13 inch ungreased baking

dish. Sprinkle dry cake mix over peaches.
Slice butter over top. Sprinkle with chopped
nuts. Bake 1 hr at 325
When we were young, at Christmas time we would sometimes be given commercially

prepared fruitcake in a decorated container. These fruit cakes were often very dry, and always
needed some type of topping, like the one used for carrot pudding, to make them eatable.
Mother made an applesauce fruit cake that was edible, as is the cake in this recipe:
APPLESAUCE FRUIT CAKE
3 c applesauce
1 c shortening
2 c sugar
1 lb dates, pitted , chopped
1 lb raisins
1 lb nuts, coarsely chopped
lb candied cherries, quartered
lb candied pineapple, chopped
lb citron, finely chopped
4 c sifted flour
4 tsp soda
1 tsp nutmeg
2 cinnamon
1 tsp salt
tsp cloves
Boil applesauce, shortening, and sugar together
for 5 min., stirring occasionally Let stand
until cool
Line 4 lb coffee cans with waxed paper, or any
desired pan which will hold 11 cups when filled
full
Mix fruit and nuts together in a 3 qt bowl
Sift together flour, soda, and spices over fruit
and nuts, mixing until each piece is coated
Stir in cooled applesauce mixture
Turn into cans. Bake in a low oven (250) for
about 2 hours or until toothpick inserted in center in
cake comes out clean.
Remove cake from pans; cool on rack
Store in moist-proof wrapping or cans in freezer.
If you bake cake in small pans, bake at 350 for
12 to 15 min.
Bake in larger fluted pan at 350 for 35 min.
154
YOGURT POUND CAKE

1 c margarine
3 c brown sugar, packed
6 eggs
1 c plain yogurt
3 c sifted flour
2 tsp vanilla
tsp soda
tsp salt
Cream shortening & sugar; Add 1 egg at a time.
Add dry ingredients alternately with yogurt
and vanilla
CAKE FILLINGS
Bake in greased tube pan 1 hr

in 325 oven. cool in pan for
10 minutes before removing.
You can either make your own foundation for the fillings, using recipe for example yellow,
chocolate, or white cake, or buy the baked goods, such as sponge or angel food cakes,
macaroon, ladyfingers, any of which make good foundations for many and varied fancy desserts.
Such pastries may be filled with different flavored creams, mousses, jams, jellies, etc. May pie
fillings-banana, coconut, lemon, chocolate, custard-as well as whipped gelatin puddings also
lend themselves to use with cake bases. Thickened fillings, such as those having the word
custard in the title, or the heavier nut and fruit fillings can stand somewhat longer storage before
serving; but do not hold them more than 24 hours. Should you choose flavored creams and the
less stable fillings such as gelatins or ice creams, add them to your cake just before serving to
forestall sogginess. For the same reason, be sure to choose fillings heavy in cream for freezing
Fillings seem to adhere better if the layers are placed with the bottom crusts facing each other.
For a charming but not rich finish, coat filled cakes with a dusting of confectioners sugar.
SWEETENED WHIPPED CREAM
yields about 2 to 3 cups
Whip until stiff 1 c whipping cream
Fold in:
tsp vanilla
1 to 3 Tbsp sifted confectioners sugar
or 2 tsp strained honey.
You may use as is or add any one of the
following:
Fold into the whipped cream:
1. c walnuts, pecans, pistachios,
hazelnuts, almonds, or c nut paste or
2.
3.
4.
5.
c lightly toasted coconut or

c jam or orange or ginger marmalade, or
c fresh, canned or frozen fruit puree or
c drained, chopped fresh fruit or
(reserve c of perfect berries for garnish)
6. c crushed soft peppermint stick candy or
7. 2/3 c brown sugar or c maple sugar and
1 tsp vanilla or tsp nutmeg or
8. c Almond or Filbert Paste
SWEETENED WHIPPED CREAM

PINEAPPLE CAKE
Prepare an angel or sponge cake shell by
Chill the filled cake for 6 hrs. before
155
carefully removing the cake from the inside,

leaving a shell on the outside.
Shred the removed cake. Combine the cake
with the whipped cream. Then add:
2 c drained crushed pineapple
1 c shredded coconut
20 diced marshmallows
2 tsp melted semisweet chocolate
Fill the inside of the cake with above
mixture. Ice the outside of the cake
with additional whipped cream, cool whip,
or light dusting of powdered sugar.
CUSTARD CREAM PASTRY FILLING
serving
The custardy pastry fillings below can all be

varied. Enrich them by folding in to c
of whipped cream and/or chopped nuts,
candied fruits or other flavorings.(Makes about 2 cups)
1. Vanilla
Scald: 1 cups milk, and a vanilla bean
Mix in the top of a double boiler overnot in-boiling water:
c sugar
c flour
3 to 4 well beaten egg yolks or 2 eggs and
2 yolks.
2. Chocolate
When scalding the milk, above, add to it:
2 to 4 oz semisweet chocolate.
3. Banana
Before spreading the custard, above,
add to it 2 or more thinly sliced bananas
Beat this mixture until light. Now remove

the vanilla bean & add the scalded milk
gradually. Stir until all is well blended.
Cook, stirring constantly, until it begins to
thicken. Remove from the heat & continue
to stir to release the steam and prevent
crusting. Cool mixture before filling pastry
LEMON-ORANGE CUSTARD FILLING

makes about 1 cups
Stir & cook in top of a double boiler until thick:
2 Tbsp lemon juice
6 Tbsp orange juice
1/3 c water
c sugar
2 Tbsp flour
1/8 tsp salt
3 beaten egg yolks (or 1 egg and 1 yolk)
tsp grated lemon or orange rind
Cool the filling before spooning it into cake shell.
BUTTERSCOTCH FILLING
In top of double boiler combine:
1 c brown sugar
c flour
tsp salt
Cool slightly before spooning into cake shell
156
Add, stir & cook over-not in- boiling

water 10 min or until mixture thickens:
1 c milk
Remove from heat. Beat slightly
3 egg yolks.
Stirring well, pour half of hot mixture into
eggs.. When smooth, return eggs to rest
of hot mixture and cook until thickened.
Remove from heat and add:
2 Tbsp butter
tsp vanilla
Optional: add c nuts, or crushed nut brittle
or Pralin
LEMON FILLING
Mix in the top of a double boiler
2 Tbsp cornstarch tsp salt
c sugar
Gradually stir in:
c water or orange juice
3 Tbsp lemon juice
tsp grated lemon rind
1 Tbsp butter
Cook over-not in-boiling water about 5 min.,

stirring constantly. Cover and cook gently 10
minutes longer without stirring. remove from
heat and stir in gently:
3 slightly beaten egg yolks
Return to heat and cook about 2 minutes longer,
stirring constantly. Remove the filling from the heat
and stir gently until cool. Makes about 1 cups
ORANGE CREAM FILLING

Soak about 5 min: 1 tsp gelatin
in 1 Tbsp water
let
Combine in the top of a double boiler:
2 Tbsp cornstarch
2 Tbsp flour
c sugar
Add: c hot water
Cook these ingredients over, not in,
boiling water 8 -10 min. Stir
constantly. Cover & cook undisturbed
10 more min. Add: 1 Tbsp butter
Pour part of this mixture over:
2 beaten egg yolks
Beat and pour back into the double boiler. Cook

& stir the custard gently, about 2 minutes, to
the yolks thicken. Add the soaked gelatin. Stir
until dissolved. Remove custard from heat.
Add: Grated rind of orange, and 3 Tbsp each
of orange and lemon juice.
Cool the custard.
Beat until stiff: c whipping cream
Fold it into the custard. Chill 1 hour before
spooning filling into cake shell.
Makes about 2 cups
FROSTINGS
Powdered sugar frosting wont crack or dry out if you add 1 raw egg and
leave out part of liquid.
1 t white Karo syrup per 1 c sugar in frosting recipe stops sugaring.
157
CHOCOLATE FROSTING
Combine: 1 unbeaten egg
tsp salt
2 to 3 c sifted powdered sugar
1/3 c margarine
2 squares melted unsweetened chocolate
1-1/2 Tbs. canned milk
1 tsp vanilla
tsp almond flavoring.
Beat until fluffy with mixer. Add a little
more powdered sugar if too thin, or
milk if too thick.
COCONUT PECAN FROSTING
recipe of Nola Sears
1 c evaporated milk 1 c sugar
3 egg yolks
1 tsp vanilla
Mix together and cook in double boiler
Cook and stir over medium heat until
thickened, about 12 minutes. Remove
from heat and add 1- c flake coconut,
1 c chopped pecan nuts. Beat until thick
enough to spread. Spread on cake.
BEAT & EAT FROSTING
1 egg white, unbeaten c sugar
1/4 tsp cream of tartar 1 tsp vanilla
Mix above ingredients. Add c
Boiling water. Beat to stiff peaks.
Makes 3 c frosting.
CREAM CHEESE FROSTING
8-oz package cream cheese
cup (1 cube) margarine
1 tsp vanilla
2 c sifted powdered sugar

Cream well, spread on cake
QUICK CARAMEL FROSTING

Melt c butter or margarine in saucepan.
Stir in 1 cup firmly packed brown
158
sugar. Cook over low heat 2 min. Add

1/3 c canned milk. Bring to full boil.
Cool to lukewarm without stirring. Add
4 cups sifted powdered sugar. Beat until
of spreading consistency. Thin with
milk if necessary.
BUTTERMILK GLAZE
1 c sugar
1 Tbsp corn syrup
1/3 c buttermilk
1 tsp vanilla
tsp soda
c butter
DREAM WHIP FLUFFY ICING
1 envelope Dream Whip
1 small pkg instant pudding mix
1 c cold milk
Boil to soft ball stage and pour on hot cake.
Combine and beat slowly until blended,

Increase speed & whip to light & fluffy
and forms soft peaks.
Sets up more as it chills. Keep refrigerated
LEMON CREAM VARIATION

Use 1 small pkg lemon instant pudding
PISTACHIO VARIATION
Use 1 small pkg pistachio instant pudding.
MARSHMALLOW ICING
1 c sugar
10 marshmallows
c boiling water
(quartered)
tsp vinegar
1 c coconut
2 egg whites, stiffly beaten.
Add marshmallow pieces and continue

beating until cool and thick enough to
spread. Spread on cake and sprinkle
generously with coconut. This is like
Divinity icing
Place sugar, boiling water and vinegar

in saucepan and stir over heat until
sugar is dissolved. Cover for 2 min.
to prevent crystals forming and cook
without stirring. Remove cover and
cook to 238 on candy thermometer,
or to soft ball stage. Pour in a thin
stream over stiffly beaten egg whites,
beating constantly.
PUDDING MIX ICING
159
1 small pkg pudding mix, any flavor and

NOT INSTANT
c milk
6 Tbsp shortening
Add milk to pudding mix. Mix and cook
over medium heat until thick and smooth.
Add shortening or butter, then powdered
sugar. If too thick add a little more milk.
Mix well
POWDERED SUGAR ICING
Basic Recipe:
6 to 8 Tbsp margarine
1/2 to 1/3 c milk or evaporated milk
or water
1 tsp vanilla
Pinch of salt
Powdered sugar
Mix margarine and liquid in cooking pan and
Heat until bubbly; do not brown. Cool
And add vanilla, salt, and enough
powdered sugar to achieve a spreading
consistency.
VARIATIONS:
Brown Sugar
Use to 1 cup brown sugar dissolved
with hot margarine and milk before
adding powdered sugar
Orange lemon
Substitute 3 Tbsp orange juice and 1 tsp
lemon juice for the c milk in recipe.
Butterscotch
Brown margarine to a golden brown
before adding other ingredients.
Use water instead of milk.
Chocolate Fudge
Add chocolate squares or cocoa to taste
to melted margarine.
SEVEN-MINUTE ICING
160
1 c sugar
1 Tbsp light corn syrup or 1/8 tsp cream of tartar
Pinch of salt
1/3 c water
2 egg whites
1 tsp vanilla
Combine egg white, sugar, salt, water and
corn syrup in top of double boiler. Beat
1 min. and place over boiling water; beat
constantly at high speed of electric mixer
for 7 min. or until stands in stiff peaks.
Remove from water and add vanilla
and beat for 1 more min.
CREAM CHEESE AND CREAM ICING
1 c whipping cream
1 c powdered sugar
Excellent icing as it is so pliable.

Note: The corn syrup or the Cream
of Tartar are the agents that prevent
sugaring.
3 oz cream cheese
Whip cream and fold into softened cream

cheese and powdered sugar.
CHOCOLATE CHIP ICING
1 c sugar 6 Tbsp milk
6 oz Real Chocolate Chips
Boil sugar and milk for one minute.
Remove from heat and add chocolate
chips. Mix well. Great on Brownies.
CANDY CRUNCH ICING
c margarine 2 Tbsp white Karo
2 to 3 Tbsp evaporated milk
1 lb powdered sugar
Mix on Lo then beat on Hi of
electric mixer.
Add desired amount of crushed candy such as peanut

brittle, candy canes, or even mixed nuts.
BUTTER CREAM ICING

1 lb powdered sugar 4 Tbsp milk or cream
tsp salt
1 tsp vanilla
6 Tbs soft butter or margarine (3/4 cube)
Place powdered sugar into medium bowl.

Add salt, milk & vanilla. Beat to make a
stiff paste. Add butter& beat the mixture
until it is smooth. Add a little water or milk
if it is too stiff to spread.
161
VARIATION:
PEANUT ICING
Add c chopped peanuts to above icing
LEMON BUTTER CREAM ICING
2 c powdered sugar
1 tsp vanilla
tsp lemon extract
c Hot evaporated milk
c Crisco or part margarine.
Combine the sugar & shortening and beat with mixer.
Add milk and extracts.
COOKIES
Grandmas Cookie Jar:
Some Grandmas have limousines,
And the biggest homes youve ever seen.
But our Grandma is the best by far,
Because shes got a cookie jar!
A COOKIE AND A KISS
A house should have a cookie jar
For when its half past three
And children hurry home from school
As hungry as can be.
Theres nothing quite so splendid
In filling children up.
As spicy, fluffy ginger cakes
And sweet milk in a cup.
A house should have a mother
Waiting with a hug
No matter what their boy brings homeA puppy or a bug.
For children only loiter
When the bells ring to dismiss
If no ones home to greet them
with a cookie and a kiss
by Lorraine Dilworth Tyler
HINTS:
162
Raisins will not stick to grinder blades if soaked in water and plumped up first.
Stale or hard cookies make good crumb crust or toppings.
Kitchen shears dipped in cook water are great for cutting up gum drops, marshmallows, dates,
etc.
Walnuts will not go rancid if stored in the freezer
As a general rule, when making cookies, the stiffer the dough, the harder the cookies. Cookies
dropped by teaspoonfuls are the soft cookies, those shaped into balls and baked are a harder
cookie.
Potato masher, the bottom of fancy cut glass vases, etc. make pretty designs on cookies by
pressing the article down on the dough, then bake the cookies.
Add 1 tsp jam or jelly to your cookie batter to give them a better flavor and keep them moist
longer.
Cookie dough can be rolled into logs and frozen. Just slice off a cookie or two as you want
them, then Bake.
For quick and easy sugar cookies, roll dough out and cut with pizza wheel into rectangles,
sprinkle with sugar and bake as directed on sugar cookie recipe.
OLD FASHIONED PEANUT BUTTER
COOKIES
1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2-1/2 c sifted flour
1 tsp baking soda
1 c peanut butter
1 tsp vanilla
(chunk style or use peanuts)
Cream shortening, sugar, eggs, and peanut
butter together; beat until light. Sift soda
And flour and add to creamed mixture.
Grease cookie sheet. Roll cookie dough
into balls and flatten ball with a fork. Bake
350 to 375 for 18 min.
MRS. FIELDS COOKIES
2 cups brown sugar 2 cups white sugar
1 tsp salt
2 tsp baking soda
2 cups real butter
4 eggs
2 tsp baking powder 2 tsp vanilla
3 cups oatmeal
5-6 cups flour
2 cups nuts
28 oz Choc. bar (milk chocolate
Mix all ingredients, Shape in the size
of golf balls, Place balls on greased
163
cookie sheet, Mash slightly

Bake at 400 6-8 min. Dont over brown.
ENGLISH MATRIMONIALS
1 c flour
1 c brown sugar
1 c rolled oats
c margarine
Bake 325 for 40-45 min.

Cut while hotlet cool, and eat.
Mix together, work in margarine until mixture

is crumbly. Press of mixture in bottom of
8 x 8 x 2 pan.
Spread with jam (frozen raspberry is best).
Press on remaining mixture.
OATMEAL COOKIES
Mix together:
1 c water and 1 cup raisins. Boil
until water almost gone
1 c shortening
1 tsp baking soda
1- c sugar
1/8 tsp salt
2 eggs
1 tsp baking powder
2 tsp vanilla
2 c granola mixture
3 c flour
c nuts (optional)
1 tsp nutmeg
c oatmeal
1 tsp cinnamon
tsp lemon (optional)
1. Cream shortening and sugar
2. Beat eggs until foamy and add to above
mixture.
3. Sift all dry ingredients. Then add oatmeal
and granola
4. Add slowly to shortening, sugar, egg,
mixture..
5. Drop by spoon-full onto cookie sheet
6. Bake on a greased cookie sheet at 350
abt 10 min-do not over-bake.
WHEATIES or CORN FLAKES COOKIES
(I made these cookies in Albania as we
could find all the ingredients. We baked
them for the young missionaries and Albanian
Seminary students.
Albanians do very little baking,
(lack of electricity during daytime) and
164
cookies, cakes, etc purchased at

bakeries were tasteless. Anything we
missionaries baked disappeared very
quickly at our Branch parties and other
activities.)
1 c shortening
1 c brown sugar
1 c white sugar
2 eggs
2 c flour
2 c coconut
1 tsp baking soda
1 tsp vanilla
2 c Wheaties or
Corn Flake cereal
Mix all ingredients together and drop

by spoonfuls onto greased cookie
sheet.
Bake at 350
M & M PARTY COOKIES

1 c shortening
1 c brown sugar
c white sugar
2 tsp vanilla
2-1/2 c sifted flour

1 tsp soda
1 tsp salt
1-1/2 c M & M plain
Chocolate candies
2 eggs
Blend shortening and sugars. Beat in vanilla
and eggs. Sift dry ingredients together;
add to sugar mixture. Mix well. Stir in
c M&Ms--reserve remaining candies for
decorating. (or you can add all at once)
Drop from teaspoon onto ungreased
cookie sheet decorate tops of cookies with
remaining M&Ms as desired.
Bake at 375 for 10-12 min until golden
brown.
ICE BOX COOKIES
recipe of Mrs. Wm J. Walker
1 c white sugar
2 eggs
1 lb butter or margarine
1 tsp soda in 3 Tbsp hot water
1 tsp salt
lb nut meats
5 c flour
1 tsp cinnamon
1 c brown sugar
Cream butter and sugar. Add eggs, one
at a time and beat. Sift dry ingredients
and add with soda and water. Add nuts.
165
Mold and chill in ice box. Slice thin as

possible and bake in moderate oven.
HELLO DOLLIES
recipe of Lois Wiser
c butter
1 pkg chocolate chips
1 pkg butterscotch chips
1 c nuts
1 c coconut
1 can sweetened condensed milk
Melt butter & pour into a 9 x 13 pan

Combine next five ingredients and pat
evenly over butter.
Pour milk over mixture
Bake at 325 for 30 minutes.
Do not overbake.
Cut into squares and serve.
CRISP COOKIES
or GRANDMAS SUGAR COOKIES
recipe of Grandma Serine Munson
1 qt flour (4 cups)
4 tsp baking powder
1 tsp salt
c butter melted with
c lard
1 c sugar
2 eggs beaten
2 tsp vanilla or 1 tsp lemon extract
and 1 tsp vanilla
1 c milk
Sift together flour, baking powder, and salt.
Add melted butter and lard. Then add
remaining ingredients and mix together.
Add enough flour so the dough may be
rolled thin but not stiff. Sprinkle lightly
with sugar after rolled out. Other extracts
or spices may be used if desired. All
measurements are level. Bake 350 for
10 min.
Gwen Woolley:
(this recipe is from my Grandma Munson.
All of us have used this recipe in making
cut out cookies. They are delicious cookies!
However, we use all margarine instead of lard)
(our Dad used to call cakes or cookies that did not have nuts, raisins, etc. in them, tight-wad
cakes (or cookies)
During my early childhood days in McGill many of my Munson relatives also lived there. My
Grandpa and Grandma Munson lived just a block from our home, and I would often visit them.
My Grandma always had a cookie jar filled with her special sugar cookies to give to
grandchildren. Grandpa had one of his pockets filled with peppermint candies.
166
CAKE MIX COOKIES

1 cake mix (any flavor, chocolate best)
1 egg
2 c cool whip
Combine dry cake mix, egg and coolwhip
Mix well. Do not add any other ingredients.
Drop by teaspoonfuls into powdered sugar
and then put onto greased cookie sheet.
Bake at 350 for 7-10 min. They will puff
& then fall. They are then ready to remove from oven.
COCONUT COOKIES
1 c white sugar
1 c brown sugar
1 c shortening (1/2 butter and lard)
c hot water with 1 scant tsp soda dissolved
in it
4 c flour
1 tsp vanilla
2 beaten eggs
1 c shredded coconut
chopped walnuts may be used instead
of coconut
Cream sugar and shortening, add eggs and
other ingredients. Mix well and form into
small balls about the size of a walnut; place
in greased dripper about an inch apart and
press dough out with a fork. Bake in
moderate oven until slightly browned.
QUICKIE COOKIES
(recipe card was yellowed with age)
Bake at 400 degrees for 6 to 8 min
makes 5 doz. cookies
Sift together:
1- c sifted flour
tsp baking powder
tsp salt
tsp soda
c sugar
Cut in:
167
c shortening until mixture resembles

coarse meal
Blend in:
1 egg
2 Tbsp milk
1 tsp vanilla
Roll out on floured board to 1/16 inch
thickness. Cut with pastry wheel or
floured knife into various shapes.
Decorate with colored sugar or brush
with egg white or egg yolk and top with
grated coconut, chopped nuts or grated
chocolate and bake.
TRILLBIES
1 cup brown sugar
c butter
c lard
2 cups ground oatmeal(not quick type)
c sour milk
1 tsp soda
Mix together, roll dough out thin,
cut with circular cutter, bake in
375 degree oven 6-8 min
(do not over-bake)
FILLING: 1 cup raisins, ground
c sugar
c water
1 Tbsp flour
Cook until thick, and spread between 2 cookies.
DO-LITTLE CHOCOLATE
MACAROONS
recipe from Pillsbury Bake Off Contest
c flour
1 package (4 oz) instant chocolate
pudding mix
2 c flaked coconut
1 c sweetened condensed milk
tsp almond extract
In large mixing bowl, combine all
ingredients; mix well. Drop by
168
teaspoons, 2 inches apart, onto greased

and floured cookie sheets. Bake at 325
for 10 to 12 minutes until cookie is firm
carefully remove from cookie sheets
immediately.
Tip: Try with instant butterscotch or
lemon pudding mix for butterscotch or
lemon macaroons; use vanilla instead
of the almond extract.
Makes about 30 cookies
MINT FLIPS
1 c butter or margarine
1 pkg (13 oz) Pillsbury Buttercream
Vanilla Frosting Mix
3 eggs
2 c flour
tsp salt
20 chocolate covered peppermint cream
patties (about lb)
In large saucepan, melt butter. Remove
from heat; stir in dry frosting mix. Add
eggs; beat well. Stir in flour and salt until
thoroughly combined. Spread evenly in
greased and floured 15x10-inch jelly roll
pan. Bake at 325 for 20 to 25 min. until
light golden brown. Remove from oven.
While hot, cut in half crosswise to make
two 10x7-inch rectangles. Place mint
patties evenly on 1 rectangle. Let stand
to melt for 15 min. Using wide spatulas,
loosen and carefully lift uncovered
rectangle and place on top of mint
covered rectangle. Press gently. Let
cool completely in pan. Cut into thin
bars. If desired, sprinkle with powdered
sugar. Yield about 48 Bars.
Tip: For Chocolate Mint Flips, use
Pillsbury Buttercream Fudge, Double
169
Dutch or Milk Chocolate Frosting Mix,

instead of the vanilla frosting mix.
JAM SQUARES
1 pkg yellow or white cake mix
c soft margarine
2 c cheerios, corn flakes, or any other
flake cereal, crushed
1 c strawberry or raspberry jam
Press half the mixture in ungreased cake pan

9 x 13.
Spread jam over mixture.
Sprinkle remaining mixture over jam and pat
gently.
Blend about half of the dry cake mix &

butter. Stir in the remaining cake mix
and cereal.
CHOCOLATE NUT DROPS

Cool slightly and cut into 1 squares.
c shortening, part butter

tsp salt
1 tsp vanilla
2/3 c brown sugar or 1 c white sugar
1- c flour
to c buttermilk or sour milk or milk
1 egg
c cocoa or 2 squares chocolate
tsp soda
c chopped nuts (optional)
Cream shortening, sugar and eggs. Add
milk and vanilla alternately with sifted
dry ingredients. (If using unsweetened
chocolate, add it melted with shortening.)
Add nuts. Chill 1 hr; drop onto lightly
greased cookie sheet.
Bake 10-15 min at 350 Frost if desired.
PUDDING COOKIES (FUDGE)
1 lg. pkg chocolate pudding
(not instant) plus:
1 Tbsp cocoa
1 Tbsp sugar
1 c margarine
2 eggs
2/3 c quick rolled oats
170
2 c flour 1 tsp cream of tartar

tsp salt 1 c chopped nuts
1 tsp soda
Mix chocolate pudding with cocoa and
sugar. Add remaining ingredients and
mix; dough is slightly crumbly. Form
into small balls; put them on slightly
greased cookie sheet. Pat down with
fork. Bake until done in 375 oven.
Frost cookies while warm. Dont
over-bake.
SNICKERDOODLES
(this is a favorite cookie recipe in our family)
2- c flour
1 c shortening
1- c sugar
1 tsp baking soda
2 eggs
tsp salt
Sift dry ingredients. Cream shortening,
sugar, and eggs. Beat until fluffy. Add
dry ingredients. Shape into ball the size
of walnut.
Roll in cinnamon mixture:
2 Tbsp sugar to 2 tsp cinnamon
Place 2 apart on cookie sheet. Bake
400 for 8 to 10 min. Do not over bake.
OH, SO GOOD COOKIES
1 c shortening (1/3 c butter)
3- c flour
1 tsp salt
tsp soda
1 tsp vanilla
5 Tbsp milk
1- c sugar
c nuts
171
2 eggs well beaten

2 c dates (moist)
Combine shortening, salt, vanilla,
and blend. Add sugar and eggs.
Sift flour with soda and add to creamed
mixture alternately with milk. Add dates
and nuts. Let stand a few minutes.
Place on greased cookie sheet and
flatten by stamping with a glass covered
with damp cloth (optional)
PUMPKIN COOKIES
3 c sugar
1 c shortening
3 tsp vanilla
3 eggs (beaten)
3 tsp cinnamon
1 large can pumpkin
2 tsp salt
6 c flour
1 tsp nutmeg
Mix all together Bake at 350 for 15 minutes.
1- c nuts, raisins, chocolate chips or
coconut may be added for variety. This
recipe makes a large batch of cookies.
OATMEAL COOKIES (Moist and tender)
1 c shortening
1 tsp nutmeg
1 c sugar
1 tsp cloves
2 eggs
tsp salt
2 c flour
1 tsp vanilla
1 tsp soda
1 tsp cinnamon
1c raisins
c nuts.
1 c sour milk or buttermilk
2 c old fashioned oats
Mix together all ingredients. Bake at
375 until light brown.
OATMEAL MACAROONS
1 c shortening
1 c brown sugar
1 tsp soda
tsp salt
Add to shortening mixture and combine.

Fold in oats, coconut and nuts.
172
1 c white sugar
tsp vanilla
2 eggs
1 c flour
3 c oats
c chopped nuts
tsp almond extract
1 c coconut
Place shortening, sugars, vanilla, almond

extract 7 eggs in bowl. Beat thoroughly.
Sift flour with soda and salt.
Dough will be very stiff. Can also add

chocolate chips or raisins.
Drop onto greased cookie sheet.
Cool a couple of minutes before moving
to a cooling rack. Yield: 4 doz.
BUTTERSCOTCH CORN FLAKE COOKY

Melt over hot not boiling water:
1/3 c peanut butter
2 c butterscotch chips
Add 5 c corn flakes, stirring carefully. Drop by teaspoonfuls onto waxed paper.
GINGER SNAPS
2 c sifted flour
2 tsp soda
tsp salt
1 c sugar
c shortening
c molasses
1 egg
1 tsp cinnamon
1 Tbsp ginger
Cream shortening and sugar; add egg and

molasses. Sift dry ingredients together and
add to creamed mixture. Blend well. Form
into walnut-sized balls with hands, roll in
sugar, and Bake 12 to 15 min. at 350 until
rounded, crackly and golden brown.
LEMON SQUARES
recipe of Gail Gibbons Woller
Pat into 9 inch square pan:
c butter
1 c flour
c powdered sugar
Combine and pour over dry mixture:
1 lemon or 3-4 Tbsp juice
Rind of lemon
2 eggs, beaten
1- c granulated sugar
2 Tbsp flour
tsp baking powder
Bake 350 fir 15-20 min.
Watch carefully and do not over bake.
(over brown) Cool and ice with lemon
173
glaze for tangy taste, or glaze made with

plain milk, vanilla, and powdered sugar.
MONSTER COOKIES
1 lb margarine
3 lb peanut butter
2 lb brown sugar
(or 6 cups)
4 c sugar
1 Tbsp corn syrup
1 Tbsp vanilla
8 tsp soda
1 doz eggs
1 12 oz pkg chocolate chips
1 15 oz plain M&Ms
18 c rolled oats
GINGER BARS
1 c shortening
2 eggs
c hot water
2 tsp soda
tsp ginger
tsp salt
Cream the margarine, peanut butter, sugar,

syrup, and vanilla. Add the rest of the
ingredients in order. You will need a HUGE
bowl to mix this in. Drop onto greased cookie
sheet. make the cookies about 6 big-flatten
the dough. Bake at 375 10-15 min. These will
be large enough to make the cookie monster
in your family HAPPY!
1 c sugar
c molasses
3 cups flour
1 tsp cinnamon
tsp cloves
tsp vanilla
Cream shortening and sugar, add beaten eggs.

Mix molasses and hot water. Add slowly to
sugar mixture.
Sift together all dry ingredients, then add to
creamed mixture.
Spread evenly in greased, floured jelly roll
pan. Bake at 375 degrees for about 18 min.
Frost with powdered sugar icing and cut
into bars.
MAGIC COOKIE BARS
c butter or margarine melted
1 c semi-sweet chocolate chips
1 c walnuts, coarsely chopped
1-1/3 c flaked coconut
1-1/3 c Eagle Brand sweetened
condensed milk (1 15 oz can)
Pour melted butter onto the bottom

of a 13x9 inch pan.
174
1. Sprinkle crumbs evenly over melted

butter
2. Sprinkle chopped nuts evenly over
crumbs
3. Scatter chocolate morsels (or butterscotch morsels) over nuts.
4. Sprinkle coconut evenly over
Chocolate morsels.
5. Pour milk over coconut.
Bake 350 for 25 min. or until lightly
browned on top. Cool in pan 15 min.
Makes about 2 doz. 1 x 3 inch bars.
Cut into bars.
CONGO BARS
Cream:
1 lb brown sugar (2 c firmly packed)
3 eggs
2/3 c liquid shortening
1 tsp vanilla
Add:
2- c flour
2- tsp baking powder
1 tsp salt
1 c mini chocolate chips
1 c walnuts.
Bake 350-375 for 20-3- min, or until
it falls. Use a jelly roll pan to bake
mixture in.
BLUE RIBBON BROWNIES
2 oz unsweetened chocolate, melted
c margarine or butter melted with
chocolate
1 c sugar
2 eggs
Beat sugar and eggs together then add
melted shortening and chocolate
Sift together:
175
1 c flour
tsp baking powder
tsp salt
Add to chocolate mixture, then add:
1 c applesauce
1 c chopped nuts
1 tsp vanilla
c raisins (optional)
Grease 9 x 12 x 2 pan. Spread batter
in pan and bake 350 for 30 minutes.
Frost with favorite chocolate frosting
Makes 2 dozen.
CREAM CHEESE BROWNIES
1. Melt together and set aside to cool:
4 oz Bakers German Sweet Chocolate
3 Tbsp butter, melted
2. Cream in order given and set aside:
2 Tbsp butter
3 oz cream cheese
c sugar
1 egg
1 Tbsp flour
tsp vanilla
3. Beat: 2 eggs until thick
4. Gradually add and beat to thick:
c sugar
5. Add:
tsp. baking powder
c flour tsp salt
6. Add
Chocolate mixture, c chopped nuts
1 tsp vanilla, tsp almond extract.
Spread one half of mixture in a 9-inch
square pan. Spread cream cheese mixture
over top; spoon on remaining chocolate
mixture. Zigzag through batters with
spatula to marble it. Bake 35 to 40 min
in 350 oven Cool then cut.
ROCKY ROAD BROWNIES
176
4 Tbsp cocoa or 3 sq. unsweetened choc.

1 c butter
tsp salt
4 eggs
2 tsp vanilla
1- c sugar
Nuts optional
1- c flour
2 c min. marshmallows
Melt chocolate and butter together and cool.
Beat the sugar and eggs together well then
add chocolate mixture and mix well. Add
flour, salt, and beat together. Grease pan
and bake for 20 min at 375 Sprinkle
marshmallows on top of hot brownies and
DATE-FILLED BARS
return to oven for a moment to puff

marshmallows. Flatten marshmallows
with a wet spoon.

1 c flour
1 c oatmeal
1 tsp soda
Pinch of salt
Mix first 5 ingredients; add butter and mix
to crumbs. Pat of mixture in 8 inch square pan.
Filling:
1 c chopped dates
c sugar
1 c boiling water
2 Tbsp flour
Mix dates and water; boil to soft. Add sugar

and flour and boil to thick. Spread on
mixture in baking pan. Top with other half
of mixture. Bake 15 to 20 min in 350 oven
GRANOLA BARS
c butter
c milk
32 lg. marshmallows or 3 c miniature
4 c prepared granola cereal*
Melt marshmallows in butter and milk over
low heat. Remove from heat and pour over
4 cups prepared granola. Press into
buttered pan. When cool cut into bars.
177
*Granola Cereal Recipe:

6 to 8 c rolled oats (not instant)
6 c rolled wheat
2 Tbsp salt
2 c wheat germ, untoasted
1 c raw or brown sugar &1 c honey
(or 3 c brown sugar or 2 c honey)
1 c water
1 c cooking oil
1 to 3 tsp vanilla
1 lb raisins
or 3 c raw coconut
Options: nuts, sunflower or sesame seeds
coated. Spread on cookie sheet and bake 2 hrs.

in 225 oven. Stir often.
Let cool, add raisins, and store in jars.
Mix dry ingredients together first, then

the wet ingredients. Mix well until all is
LEMON OATMEAL CRUNCH BARS
recipe in cookbook Erma Walker
1 can sweetened condensed milk
c lemon juice
1 tsp grated lemon rind
1 c sifted flour
1 tsp baking powder
tsp cinnamon
tsp salt
2/3 c soft butter or margarine
1 c rolled oats
Blend milk, lemon juice and rind and
set aside.
Sift dry ingredients. Cream sugar and
butter. Add oatmeal and flour mixture.
Mix until crumbly. Spread half crumb
mixture in buttered 11 x 7 inch pan. Pat
down. Spread milk mixture over top and
cover with rest of crumb mixture. Bake
350 about 25 min or until slightly browned
around the edges. Cool 15 min in pan.
Cut in 1- inch bars Serve warm with ice
cream or as a bar cookie.
400 for 8 to 10 min. Do not over bake.
LAYERED COOKIE BAR
Melt in double boiler:
c margarine
c cocoa
c sugar
1 tsp vanilla
Add 1 beaten egg and cook 3 min. Add 2 c
fine graham cracker crumbs. Pat in bottom
178
of 9 x 9 inch pan and refrigerate.

Beat until fluffy:
c margarine
2 Tbsp milk
2 Tbsp instant vanilla pudding
2 c powdered sugar
Spread on top of cooled graham cracker layer.
Refrigerate.
Melt:
1 small pkg chocolate chips
Spread on top of pudding layer. Refrigerate
1 Tbsp margarine
Can be frozen for future use.
1 Tbsp hot water
Add 1 c chopped nuts.
ENGLISH TOFFEE BAR COOKIES
c white sugar
1 tsp vanilla
c brown sugar
2 c sifted flour
1 c butter (room temperature)
1 egg yolk.
Combine sugar, butter, egg and vanilla.
Add flour. Spread into jelly-roll pan
and bake 275 for 15 to 20 min. Remove
from oven and sprinkle with a 6 oz pkg
milk choco-chips. Let set for 3-5 min.
Then spread with knife and sprinkle with
c chopped nuts
SMORE BARS
c sugar
1 egg
c butter or margarine, softened
1 tsp vanilla
1 c flour
1 tsp baking powder 1 tsp salt
1 pkg (5 oz) or 1 cup milk chocolate
candy kisses.
1 to 2 cups (7 oz jar) marshmallow crme
(a 7 oz jar of marshmallow crme
contains 2 cups)
In large mixing bowl combine sugar egg,
butter & vanilla. Blend in flour, baking
Chocolate Frosting:
179
powder, and salt. Beat at low speed until

thoroughly combined. Spread half of
mixture in a greased 11x7 or 10x6 inch
pan. Press chocolate kisses, point-side
down into the dough. Spread with
marshmallow crme. Crumble remaining
cookie dough over filling; smooth slightly.
Bake at 350 for 25 to 30 min, until bars
are golden brown. Cool. Frost. If desired,
sprinkle with chopped nuts.
c semi sweet or milk chocolate chips

In small saucepan, melt butter. Remove.
from heat; stir in chocolate pieces.
Blend until smooth.
Chocolate candy stars may be used for the
candy kisses.
Bars may be baked in an 8 or 9 inch
square pan. Bake 8 inch pan 30 to 35 min.
Recipe yields about 36 bars.
DOUGHNUTS (RAISED)
recipe from cookbook Erma Walker)
1 c boiling water
1 cake yeast
c butter
1 tsp sugar
2 beaten eggs
c warm water
1 tsp salt
6- c flour
c sugar
1c cold water
Combine first 6 ingredients. Dissolve yeast
in 1 tsp sugar and warm water. Mix wet
ingredients and add flour. Put in refrigerator
in greased bowl to rise about an hour or
until cool. Roll out and out and let rise again.
Fry in deep fat until golden brown.
Yield: 5 doz.
SPUDNUTS
5 Tbsp yeast
4 c scalded milk
1 c sugar
4 eggs
c shortening
10 c flour
1 tsp salt
2 c mashed potatoes
Cool the milk and dissolve yeast in it. Mix
in remaining ingredients; allow to rise
until double in bulk. Roll out and cut.
Allow to rise again. While heating
frying oil, test with small pieces of
dough to test readiness of hot oil before
180
starting to fry doughnuts. Fry doughnuts

until golden. Drain. Glaze.
Glaze: make thin frosting of powdered
sugar and hot water. To dip, have
doughnuts hot and set frosting in bowl
of hot water.
BILLY GOAT COOKIES
1 c butter
tsp baking soda
1 egg
8 oz dates
1 tsp vanilla 1 c coconut
c cocoa
2 c flour
1 c brown sugar packed
1 c rice crispies
CREAMY WAFERS
Cream butter, sugar & eggs. Add cocoa and vanilla

Sift flour and soda into mixture and beat. Blend
in dates, coconut, cereal, and mix until all is
coated. Drop onto greased cookie sheet. bake 350
for 15 minutes.
1 c soft butter
1/3 c whipping cream
2 c flour
granulated sugar
Creamy Filling
Mix thoroughly butter, cream & flour. Cover
and chill.
Heat oven to 375. Roll about 1/3 of dough
at a time 1/8 inch thick on floured cloth-covered
board (keep remaining dough refrigerated until
ready to roll. Cut into 1 inch circles.
Transfer rounds with spatula to piece of

waxed paper that is heavily covered with
granulated sugar; turn each round so that
both sided are coated with sugar. Place on
ungreased baking sheet. Prick rounds with
fork about 4 times. Bake 7-9 min or just
until set but not brown. Cool. Put cookies
together in pairs with Creamy Filling.
Yield: 5 dozen
Creamy Filling:
Cream until smooth and fluffy.
c soft butter or margarine
c confectioners sugar
1 tsp vanilla
Add a few drops water if necessary for

proper spreading consistency.
Tint with a few drops food color.
SPICY CHOCOLATE CHIP COOKIES

2 c flour
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
Set aside.
In large bowl combine:
1 c softened butter or margarine
c firmly packed brown sugar
1 tsp vanilla
Beat until creamy then add 2 eggs
and beat until mixed.
Add flour mixture, mix well.

Add one 12 oz pkg chocolate chips
1 c rolled oats
1 c chopped walnuts (optional)
Mix well.
Drop by rounded teaspoonful onto
ungreased cookie sheet.
Bake 8-10 min.
Yield: 100-2 inch cookies.
181
TOFFEE SQUARES
1 c margarine
1 egg yolk
1 tsp vanilla
2 c flour
tsp salt
8 Hershey chocolate bars (1.4 size)
c chopped nuts or almonds
1 c brown sugar packed
It will be soft. Remove from oven.

Immediately place separated squares of
chocolate on top. Let stand until soft and
then spread evenly over surface.
Sprinkle with nuts. Cut into small squares
while warm. Yield: 6-7 doz small cookies.
Cream butter, sugar, egg yolk, and

vanilla. Stir in flour and salt until
blended. Pat into a 13 x 10 inch
greased baking sheet. Bake at 350
for 20 -25 min. until nicely browned.
CHOCOLATE CHIP COOKIES
2 c sifted flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
tsp water
1 c margarine
2 eggs
c gran. sugar
c brown sugar
1 c miniature chocolate chips
Cream margarine, sugars, vanilla, & water

Add eggs and sifted dry ingredients. Mix
well. Stir in chips.
Drop by teaspoonfuls onto greased cookie
sheet. Bake 10 min in 375 oven.
ULTIMATE CHOCOLATE CHIP COOKIES

4 c (24 oz pkg) choc chips
1 c (2 sticks) shortening
1 c packed brown sugar
c granulated sugar
1 tsp vanilla extract
2-2/3 c flour
1 tsp baking soda
1 tsp salt
3 eggs
Mix per instructions above choc chip recipe.

FILLED COOKIES
1 c sugar
c milk
c shortening
1 tsp vanilla
1 egg
3 c flour
1 tsp salt
3 tsp baking powder
Cream sugar and shorteningadd eggs and beat

Add milk, vanilla, and then dry ingredients.
Chill dough. Then roll thin, and cut circles.
Filling: Cook until thick and then cool.

1 c chopped raisins 1 c boiling water
c sugar mixed with 1 Tbsp flour
Place mixture by spoonfuls in center of

round rolled thin dough. Place a round
dough on top and pinch down edges.
182
tsp salt
2 tsp lemon juice
or 1 tsp lemon & 1 tsp vanilla
Bake in 350 until baked
BUTTER COOKIES
2 c flour
1 c butter
c sugar
1 egg
Cream butter & sugar, beat egg & blend

together. Add flour gradually. Drop
from spoon onto cooky sheet & press
with fork or use cooky press. Do not
grease sheet. Bake at 350 for 10-12 min.
Do not over bake.
RAISIN COOKIE BARS
2 c raisins
2c water
1 c margarine
2 eggs
tsp salt
1 tsp soda
1 tsp baking powder
1 tsp vanilla
2 tsp nutmeg 2 tsp cinnamon
4 c flour
c chopped nuts
1 c granulated white sugar 1 c. brown sugar
RAISINS MUMBLES
recipe of Gail Gibbons Woller
Filling:
3 c raisins
2 Tbsp cornstarch
c sugar
c water
3 Tbsp lemon juice
Cook, stirring constantly, until thickened.
(about 5 min) Cool
Boil raisins in water until only 1 c remains.

While hot add margarine. Cool.
Add sugars, eggs beaten, salt, soda, baking
powder, vanilla, and flour. Beat until well
blended. Add chopped nuts & mix well.
Spread out in shallow, greased cookie sheet.
Bake 325 15 to 20 min. or until done.
While warm spread with powdered sugar &
lemon juice icing and cut.
Mix butter with sugar.

Add dry ingredients, then oats
Press of mixture into greased pan 13x9x2
Pour raisin mixture over dry mixture.
Top with remainder of dry mixture.
Bake at 350 for 10-15 min or until golden
and set.
Crumb Mixture:
c soft batter or margarine
1 c packed brown sugar
1 c flour
tsp salt
tsp soda
1 c rolled oats
DOUGHNUT (BUTTERMILK PUFFS)
183
2 c sifted flour
1 tsp baking powder
1 tsp nutmeg
c buttermilk
1 egg
c sugar
tsp soda
1 tsp salt
c oil
Sift dry ingredients, stir in buttermilk,

oil, & egg with a fork. Beat until smooth.
Drop by teaspoonfuls into hot deep fat.
Fry abt. 3 min. Drain & roll in powdered
or granulated sugar.
CREAM PUFFS
c water
c margarine or butter
c flour
2 eggs
Cream Filling or sweetened Whipped Cream
Powdered sugar
Fill puffs with cream Filling. Replace tops

Dust tops with powdered sugar. Refrigerate
until serving time. Yields 6 cream puffs
Heat oven to 400. Heat water & margarine

to rolling boil in saucepan. Stir in flour. Stir
vigorously over low heat until mixture forms
a ball, abt 1 min; Remove from heat. Beat in
eggs, all at once; continue beating until smooth
Drop dough by scant cupfuls about 3 inches
apart onto ungreased cookie sheet.
Bake until puffed & golden, 35-40 min. Cool
away from draft. Cut off tops; pull out any
filaments of soft dough.
Cream Filling
1/3 c sugar
2 Tbsp cornstarch
1/8 tsp salt
2 c milk
2 egg yolks, slightly beaten 2 tsp vanilla
2 Tbsp margarine or butter, softened
Mix sugar, cornstarch & salt in 2qt saucepan
Stir in milk gradually. Cook over medium
heat stirring constantly, until mixture
thickens & boils. Boil & stir 1 min. Stir
at least half of the hot mixture gradually
into egg yolks. Blend into hot
mixture.
Boil and stir 1 minute. Remove from heat.
Sir in margarine and vanilla; Cool
CHOCOLATE CLAIRS
Drop dough by scant cupfuls
onto ungreased cookie sheet. Shape each
into finger 4 inches long and 1 inches
wide with spatula. Bake; Cool. Fill puffs
with Cream Filling. Frost with Chocolate
frosting.
Refrigerate until serving time 6 clairs
184
QUICK CREAM PUFFS

Omit Cream Filling. Fill puffs with
ice dream or fruit pie filling. Frost with
Chocolate Frosting or dust with powdered
sugar.
Chocolate Frosting:
Heat square ( oz) unsweetened
chocolate and tsp margarine or butter
over low heat until melted. Remove
from heat; stir in c powdered sugar
and about 1 Tbsp hot water.
Beat until smooth.
PIE AND PASTRY HINTS AND TIPS
Double amount of meringue by adding 1 Tbsp cold water per egg white and beat them together.
Pumpkin pie is delicious without a crust
For a glossy brown crust on fruit pies, brush top with milk or canned milk before baking.
To prevent pie crust from shrinking, press the pie crust under the edge of pie plate to anchor it.
Chilling crust before baking also helps to prevent shrinking .
Using milk instead of water in pastry recipe makes a flakier crust.
Measuring shortening can sometimes be a mess. If you will put the eggs in the measuring cup
first, pour them out and then measure the shortening, the shortening will pop right out.
A pinch of salt or soda added to unsweetened tart fruit when cooked helps reduce the amount of
sugar needed.
To sugar fruit for garnishes on top of pies, beat 1 egg white plus 1 Tbsp water until frothy. Dip
fruits in egg mixture, then in granulated sugar.
For creamier prepared dessert toppings such as Dream Whip, Lucky Whip, etc add 2 to 3 Tbsp
instant vanilla pudding to them while whipping.
Toasted nuts give a special flavor to pies with nuts in filling or crust. Toast nuts on a cookie
sheet in hot oven, then toss lightly in melted butter. Let dry or set before adding to recipe
When making cream pie, if you will rinse the pan out with cold water before you put the
ingredients in the pan, the pan wont become coated with the milk quite so easily.
185
When cream wont whip, try adding 1 egg white, CHILL, and then whip.
To test custard pies or desserts to see if they are done, simply insert a silver knife into the center.
If it comes out clean, then the pie is done.
Beating egg white too long and stiff makes them dry and they are more likely to fall when baked
for meringue tops.
Pie dough freezes well. Roll out into desired size, place on waxed paper and roll up together.
Thaw before unrolling.
Butter added to apple, cherry or other tart pies adds to its flavor.
Double crust pies will not flip their tops if the edge of the bottom crust is wet with water
before setting top crust in place. Press edges together. Water acts like a glue and seals edge.
FAMILY PIE
Mix together to very smooth:
1 handful of forgiveness
1 heaping cupful of love
1 lb of unselfishness
Add:
2 T. of wisdom
1 t. kindness for flavoring
Generous sprinkle of thoughtfulness
Complete faith in our Heavenly Father
This makes a wonderful family pie and
will serve any size family.
NO COOK CHERRY PIE
recipe of Beth Hale
1 crumb crust or 1-9 inch baked pastry shell,
(cooked)
1 8-oz pkg cream cheese
1 can Eagle Brand Sweetened Condensed Milk
1/3 c fresh or bottled lemon juice
1 tsp vanilla
1 can prepared Cherry Pie Filling or Cherry Glaze
Let cream cheese stand at room temperature
until softened. Beat until fluffy. Gradually add
Sweetened Condensed Milk while stirring; Stir
until thoroughly mixed. Add lemon juice and
186
vanilla , stir until well mixed. Turn into prepared

crust. Chill 2 or 3 hrs in refrigerator
(Do Not Freeze) Garnish top of pie with
Cherry Pie Filling, or Cherry Glaze.
CHERRY GLAZE:
1 c drained red, tart, pitted cherries
2 Tbsp sugar
2 tsp cornstarch
cherry juice
Blend sugar and cornstarch, stir in cherry
juice. Cook until thickened and clear,
stirring constantly. Stir in a few drops red
food coloring if desired.
Add cherries. Cool. Garnish top of pie.
APPLE PIE
recipe from cook book Elna Campbell
6 c apples
2 Tbsp flour
c sugar
tsp cinnamon
1 Tbsp butter
1 Tbsp lemon juice
2 Tbsp water
1 Tbsp minute
Tapioca
Combine all ingredients except tapioca and

put on stove and let simmer a few minutes,
stirring constantly (Apples should be pared
and sliced) A more firm variety needs to
simmer longer (Jonathans, etc) than the more
mellow type (delicious, etc.) After sprinkling
bottom crust with tapioca, turn apple mixture
into the pan. Adjust top crust, seal, and flute.
Bake 425 for 10 min, then bake at 350 for
30-40 min. This is enough filling for a large pie.
***Apple pie without cheese is like a kiss
without a squeeze.***
NO SUGAR APPLE PIE
4-5 peeled and sliced Golden Delicious apples
3 Tbsp cornstarch
1 12 oz can frozen unsweetened apple juice
c water
187
Cinnamon
Unbaked pie crust (2)
Cook water, apple juice, and cornstarch on
stove until thick. Place sliced apples in
unbaked pie shell. Cover with cooked apple
mixture, sprinkle with cinnamon and dot with
margarine. Cover with top crust.
Bake at 350 30-45 min until crust is a golden
brown and pie is done.
LAZY PIE
recipe of Ellen Steckler
4 cups fresh fruit (berries, apples, peaches)
1 c sugar. ( Mix with fruit)
1 c flour
1 c sugar
Mix flour, sugar, and baking powder.
Add 2/3 cup milk.
Melt 2/3 c butter in 9x13 pan
Pour batter over butter. Spoon fruit on top.
Bake 45 min. at 350 Cinnamon may be
added to apples.
RHUBARB PIE
3 c sliced rhubarb
1 c sugar
tsp grated or finely chopped orange peel
3 slightly rounded Tbsp flour
dash salt
few drops red food coloring
Mix all but rhubarb well, then add rhubarb,
coat well. Put in 9 pie crust. Put 2 Tbsp
margarine on top. Add top crust. Bake at
400 40 minutes.
RHUBARB CHIFFON PIE
3 cups diced rhubarb
c water
188
1 c sugar
2 slightly beaten
egg yolks
tsp salt
1 Tbsp unflavored
Gelatin
2 Tbsp lemon juice

2 stiffly beaten egg
whites
cup cold water
4 Tbsp sugar
Cook rhubarb, water and sugar together until

rhubarb is tender. Add a small amount of
hot rhubarb sauce to slightly beaten egg yolks.
Combine with remaining rhubarb sauce. Cook
in top of double boiler until thickened.
Fold in stiffly beaten egg white to which has

been added 4 Tbsp sugar
Pour into baked crust or crumb crust
Chill. If desired, top with Cool Whip
or whipped cream
Soak gelatin in cold water. Add to hot mixture,

stirring until dissolved. Chill until mixture
begins to thicken.
STRAWBERRY PIE
recipe of Gwyn Petersen
1 baked 9 pie shell
1 qts strawberries
1 c sugar
3 Tbsp cornstarch
c water
1 Tbsp butter or margarine 1 c heavy cream, whipped
2 Tbsp sifted confectioners sugar
Clean berries and crush enough with
potato masher to make 1 c. Combine sugar
and cornstarch. Add crushed berries and
water. Cook over medium heat, stirring
constantly until mixture comes to a boil.
Continue cooking and stirring over low
heat for 2 min. The mixture will be
thickened and translucent. Remove from
heat and stir in butter. Cool.
Place whole berries in pie shell, reserve
a few choice ones for garnishing.
Pour cooked mixture over berries and
chill at least 2 hours.

Served topped with whipped cream
(confectioners sugar added)
Garnish with remaining strawberries.
CHESS PIE
(uses whole eggs)
lb butter
1 c sugar
2 tsp vanilla
1 c boiled raisins 2 well beaten eggs 1 c nuts
Cream butter and sugar, Add eggs, nuts, raisins
and vanilla.
Make 110+ year old pie crust. Pour filling into
189
unbaked crust and bake 30 min at 375

CHESS PIE
c butter
1 c sugar
1 c chopped nuts
1 c chopped raisins
3 egg yolks
c cream
Cream butter and sugar well.
Add remaining ingredients
Line muffin tins with your unbaked
pastry. Fill with mixture and bake 350
degree oven for abt 30 min.
Top with meringue.
Meringue: 3 egg whites c sugar
tsp Cream of Tartar
TANGY HAWAIIAN PIE
Combine in saucepan:
1 c sugar
c sifted flour
tsp salt
2-3 tsp grated lemon rind
cook
Add:
1 water
to 1/3 c lemon juice
1 c crushed pineapple.
Blend well. Bring to a boil, stirring constantly.
Cook over medium heat until thick (abt 5 min)
Beat egg white & Cream of Tartar until

foamy; add sugar gradually while beating
Beat until stiff peaks.
Spread on top of muffin Chess pies, sealing
edges at crust.
Bake at 350 until brown.
Blend a little of hot mixture into 3

slightly beaten egg yolks. Add to
hot mixture in saucepan and
for 2 minutes longer, stirring
constantly.
Add 1 Tbsp butter. Cover and cool
to lukewarm. Pour into pie shell and
spread with meringue
SODA CRACKER PIE

(recipe from Tualatin Valley
Ward Cook Book)
3 egg whites
1 c sugar
12 soda crackers
1 tsp baking powder

1 c chopped nuts
Beat egg whites until stiff. Gradually

add sugar and baking powder. Then
add crushed crackers and nuts. Pour
into greased 9 pie plate and bake at
350 for 25 to 30 min.
TOPPING:
25 to 30 large marshmallows
or 3 c small marshmallows
190
c orange juice
1 c cream (whipped stiff)
1 pkg raspberries (frozen or 2 c fresh)
Melt marshmallows in hot orange juice
Place in refrigerator until mixture
begins to set.
Fold in whipped cream and raspberries
which have been thawed and drained
(if frozen) Pour over cold pie shell and chill
thoroughly.
Favorite dessert of Camilla Kimball
FRESH PEACH PIE

recipe from cook book Elna Campbell
4 c ripe sliced peaches
1 c sugar
3 Tbsp cornstarch
c water
1 Tbsp butter
Mix 1 c peaches, c water, 3 Tbsp cornstarch

and cook 3-4 min. until clear. Add butter and
cool. When cool, add remaining 3 c peaches
and pour into cooked pie shell. Top with
Cream.
PUMPKIN PIE
(recipe for one 9 pie)
recipe cook book of Gwen Woolley
1 c Libbys solid pack pumpkin
c sugar
tsp salt
1 tsp cinnamon
tsp ginger
tsp cloves
1 2/3 c (13 fl oz) evaporated milk or light
cream
1- 9 unbaked pie shell with high fluted edges
Mix filling ingredients in order given. Pour into
pie shell. Bake in preheated 425 oven for 15
minutes. Reduce temperature to 350 and
continue baking for 45 min. or until knife
191
inserted into center of the pie filling comes

out clean. Cool. Garnish with whipped cream,
if desired.
CHRISTMAS PIE
2 baked pie shells
1 (#2) can crushed pineapple with juice
1 (# 303 can pie cherries with juice)
c water
1 Tbsp red food coloring
2 c sugar
6 tsp cornstarch
1 c chopped nuts
3 lg bananas, sliced,
whipped cream
Fold in nuts and bananas.

Pour into two baked pie shells.
Chill at least 4 hours.
Top with whipped cream.
Combine pineapple, cherries, water, sugar,

food coloring, & cornstarch. Cook slowly
in heavy pan until quite thick. Let cool
PUMPKIN CHIFFON PIE
recipe Cookbook Gwen Woolley
3 eggs separated
c sugar
1 c sieved cooked pumpkin
c milk
tsp salt
tsp ginger
tsp nutmeg
tsp cinnamon
c cold water
Beat egg yolks slightly and add cup of
The sugar, pumpkin, milk, salt and spices.
Cook in top of double boiler over hot water
until thickened. Meanwhile, soak gelatin in
cold water and add to hot pumpkin mixture.
Stir to dissolve thoroughly and chill.
When pumpkin mixture begins to thicken,
fold in stiffly beaten egg whites combined with
remaining cup sugar. Pour into baked pastry
shell or Crumb crust. Chill thoroughly. Serve
Serve with a whipped cream topping. Serves 6
CHOCOLATE WHIP PIE
8-inch baked Graham Cracker Crust, cooled
1 (6 oz) pkg milk chocolate chips
8 lg marshmallows dash salt
c milk
1 c cream, whipped
Mix chips, marshmallows, milk and salt in
192
a double boiler; place over hottest tap water

(not boiling) and stir until smooth. Cool.
Fold whipped cream into cooled chocolate
mixture. Pour into crust. Chill at least 2 hrs
before serving.
CHERRY CHEESE CAKE PIE
1 ( 9 inch) prepared graham cracker
pie shell
c milk and 1 c milk
tsp vanilla
1 (3 oz) pkg instant lemon pudding
1 lg. can prepared cherry pie filling
Mix cream cheese and c milk and beat

until smooth.
Add rest of milk, vanilla, and pudding mix.
Mix together.
Pour into pie crust and top with cherry pie
filling.
MINCEMEAT FRUIT PIE

recipe cookbook of Gwen Woolley
Use 2 cups mincemeat either the condensed
prepared according to package directions, or
the ready-to use kind, either home or
commercially canned.
Pare, core, and finely dice 1 c apple.
Combine with 1 c pineapple.
Lace with a teaspoon grated orange rind,
and mix with mincemeat.
Place in pastry-lined pie pan and cover with
top crust, or lattice a top crust.
Bake in pre-heated hot oven, 425 for 15 min.
Reduce temperature to 350 degrees and bake
About 25 minutes longer until pastry is lightly
Browned.
MINCEMEAT PIE VARIATION
To a 9 ounce pkg of None Such Mincemeat:
Prepare according to directions on the pkg.
Then you may add any of the following:
1 c diced apples
or
1 c chopped cranberries, sweetened with
c sugar
or
193
1/ cups crushed pineapple

or
1 c coarsely cut sliced canned peaches
or
1 c apricot halves
or
1 c raisins, soaked in c orange juice
or
c chopped nuts combined with c
coarsely chopped orange.
Mix whichever variation of fruit you choose with
the mincemeat. Pour into unbaked pie crust.
Follow directions as listed for Mincemeat pie
for baking Instructions.
BANAPPLE CHIFFON PIE

3 egg yolks
1 c maple syrup
1 envelope gelatin
c cold water
1 c heavy cream, whipped
2 medium apples, sliced
3 medium bananas, sliced
Sliced blanched almonds
One 9 baked pastry shell
Beat egg yolks, add maple syrup and continue
to beat until well blended. Cook mixture in
top of double boiler for 10 minutes, stirring
occasionally. Soften gelatin in cold water;
dissolve in hot egg yolk mixture. Cool
filling until a thick jelly consistency.
Blend maple mixture into whipped cream,
using low speed on electric mixer.
Pour filling into pie shell, alternating with
layer of sliced apples and bananas,
finishing with chiffon layer. Top with
almonds, and chill thoroughly
ELDERBERRY PIE
1 unbaked double pie crust
194
3 c elderberries, stemmed and washed

1 Tbsp vinegar or lemon juice
1 c sugar
1/3 c flour
tsp salt
1 Tbsp margarine
Spread elderberries in pastry lined 9
pie pan. Sprinkle with vinegar or
lemon juice. Combine sugar, salt, and
flour and sprinkle over berries. Dot with
butter. Add top crust which has a few
slits for steam to escape. Bake at 400
for 35 to 45 min.
Elderberries can be frozen in bags
or cartons with just a little sugar
coated through them and later used for pies
FRENCH CHERRY PIE
3 egg whites, stiffly beaten
1 cup sugar folded into egg whites
48 small soda crackers crushed
1 tsp vinegar
1 tsp vanilla
c chopped nuts
1 tsp baking powder
Spread in 9x11 pie pan and bake at 325
for 20 minutes.
2nd layer:
1 large can cherry pie filling
1 small pkg Philadelphia cream cheese
c powdered sugar
1 c whipping cream 1 tsp vanilla
Whip cream until stiff-add vanilla,
cream cheese, and powdered sugar.
Mix together and pour into baked shell.
Cover with cherry filling.
CHOCOLATE PIE
5 or 6 small Hershey almond bars
c milk
16 to 20 marshmallows
195
pt whipping cream
1 tsp vanilla
1 baked pie shell
Melt marshmallows, candy bars, and milk in
double boiler. Cool
Whip cream and vanilla, and fold into cooled
mixture. Pour into crust. Chill
FUDGE PIE
Make a recipe of your favorite chewy brownies
and bake in a greased and floured pie plate as
per baking directions. Cut in wedges and serve
with ice cream or whipped cream. Garnish
with grated sweet chocolate and nuts.
MILLION DOLLAR PIE
1 can Eagle Brand Sweetened Condensed milk
1 c crushed pineapple, drained
2/3 to 1 c lemon juice
1 lemon rind, grated
1 lg. tub or 2 small tubs of Cool Whip
1 graham cracker crust
Stir all together in order given and pour into
a graham cracker crust. Refrigerate until set.
May sprinkle top with chopped nut
COCONUT PIE
recipe of Margaret Utley
(this pie makes its own crust while baking)
3 eggs
1 c sugar
4 tsp juice from fresh lemon
c melted butter, not hot
1 tsp vanilla
1 c flaked coconut
Beat eggs, sugar, juice, butter and vanilla
with electric mixer until stiff like a dough
Fold in coconut
Pour into pie plate (8 or 9 ) and bake 40
min at 350
196
FRESH STRAWBERRY PIE

1 Graham Cracker pie shell
1 small pkg. vanilla pudding & pie filling (Not Instant)
1 (3 oz) pkg strawberry jello
2 c water
1 tsp lemon
1 c prepared Dream Whip Whipped Topping,
or Cool Whip or Whipped Cream
1 c sliced strawberries
Combine pudding, jello, water & juice in a
Fold in whipped topping blending well.
saucepan; Cook & stir over medium heat until

mixture comes to a boil. Pour into a bowl &
chill until thickened. (To hasten chilling, place
bowl of pudding mixture in large bowl of ice
and water and stir until thickened)
ARTIC CHERRY PIE
Stir in Strawberries.
Pour into prepared pie shell & chill until set.
(1 to 2 hrs.)
Garnish with additional whipped topping
and strawberries.
1 baked 9 pie shell or crumb crust

1 quart vanilla ice cream
1 (1 lb 6 ox) can cherry pie filling
Spread slightly softened ice cream
in pie shell and freeze. An hour before
serving, spread filling over top.
Return to freezer. When serving pie,
do it quickly.
LEMON MERINGUE PIE
1c sugar
2 egg yolks
Pinch salt
1 heaping Tbsp cornstarch

1 lemon, juice and rind
1 c cold water
Mix sugar, water, cornstarch and salt;

Cook until thick stirring constantly.
Beat egg yolks until frothy. Add a
little of hot mixture to egg yolks then
return all to hot mixture and stir.
Add lemon juice and rind; cook a few
minutes longer and pour into a cool
baked pie shell (8 inch)
197
Top with meringue or serve with

whipped cream when cool.
Meringue recipe:
3 egg whites
tsp cream of tartar
6 Tbsp sugar
tsp flavoring
Beat egg whites with cream of tartar
until frothy. Then add sugar little at a
time. Beat until stiff and glossy
Beat in the flavoring.
Pile onto hot pie filling, be sure to push
meringue to edge of crust to seal pie
Bake in 350 oven until brown. Cool
slowly out of a draft.
LUSCIOUS LEMON PIE
recipe of Jewel Williams
Mix in sauce pan:
1 cups sugar
1/3 c cornstarch
Add 1 cups water
Cook over medium heat and boil 1 minute
Slowly add 3 egg yolks to mixture (mix a
small amount with the egg yolks before
adding to entire mixture). Boil 1 min.
Add c lemon juice and 3 Tbsp butter
or margarine
When cool, prepare non-weep meringue.
Mix and cook until thick and clear:
1 Tbsp cornstarch
6 Tbsp sugar
c water
Pinch of salt
Beat 3 egg whites until frothy, adding
mixture while beating. Beat continuously
for 5 min. Add 1 tsp lemon juice,
1 tsp vanilla. Bake at 400 until lightly
browned. Be sure pie filling is cool
before meringue is added.
BASIC CREAM PIE
198
1 baked 9 pie crust

c granulated sugar
2 c milk
5 Tbsp flour or 4 Tbsp3 eggs, separated
cornstarch
1 tsp vanilla
tsp salt
or tsp almond
Combine c of the sugar, flour (or cornstarch)
and salt in the top of a double boiler.
Stir in milk gradually.
Cook over boiling water until thickened,
stirring constantly. Cover and cook
15 min. longer, stirring occasionally.
Stir a little of the hot mixture into the
3 beaten egg yolks and remaining c
sugar mixture; stir into remaining mixture
in double boiler and cook 2 min. stirring
constantly. Remove, cool, and add vanilla.
Pour into baked shell. If desired, cover with
BANANA CREAM PIE VARIATION
Make one recipe of Basic Cream Pie Filling (page 198)
Arrange 1 peeled and sliced banana in a 9 baked
pie shell before pouring in cream filling. Top
cream filling with a sliced banana which has been
sprinkled with lemon juice.
meringue made from egg whites,

or topped with whipped cream.
CHOCOLATE CREAM PIE VARIATION

Make one recipe of Basic Dream Pie Filling
adding 2 to 2 squares unsweetened chocolate
cut in small pieces, to milk mixture before
cooking. When melted, beat smooth with egg
beater. Top with meringue or whipped cream
This pie can be poured into a baked pie shell
or a chocolate crumb crust made by crushing
chocolate cookies and pressing cookies into
a pie plate. Add a little melted margarine to
them to get them to stick together or use the
crme filled sandwich cookies. This dessert
is very rich.
COCONUT CREAM PIE VARIATION:
Make one recipe of Basic Cream Pie Filling
and fold in c dry or moist shredded or
flake coconut into cooled filling and turn
into a baked pie shell. Cover with meringue
made from egg whites, sprinkling with c
more coconut before baking. Bake in 300
199
oven for 30 min. Remove and cool away

from drafts, or top with whipped cream
instead of the meringue.
PIES MADE WITH INSTANT PUDDINGS
BANANA CREAM PIE
1 large instant banana cream pudding Mix
2 c. milk
1 c whipping cream 2 to 3 bananas
Blend pudding and milk, set in refrigerator
20 min. Whip cream and mix together with
pudding mixture. Slice bananas into 1 baked
pie shell and pour pudding mixture into shell.
You can also serve this pudding mixture
without the pie shell.
PIES FOR CHURCH FIRESIDE:
For 7 pies you will need 4 pt shipping cream
Do not use Knox gelatin for thickening as it goes grainy and lumpy
For strawberry pie, try to use whole fresh strawberries or whole frozen strawberries, not the
canned variety as it doesnt thicken well.
For the strawberry pie:
c sugar
1 c water
Do not use the Banana Instant Pudding as it is too strongly flavored. Instead use the Vanilla
Instant Pudding, a drop of banana flavoring, and sliced bananas.
For the pies you will need:
Ingredients for strawberry pie
1 chocolate Instant Pudding Mix
2 Vanilla Instant Pudding Mix
1 Coconut Cream Instant Pudding Mix
Whipping Cream (1 pt whip cream makes 3 cream pies)
Other fillings for pies: Cans of Prepared Pie Filling: Blueberry, Raspberry, Apple, Strawberry,
or Lemon (for lemon, fold in small amount of cool whip, or whip cream as it makes the filling
creamier)
Time wise, after small pie shells are made and baked, and ingredients for each pie filling
combined, it takes about 3 hr. to fill the small shells.
PIE PASTRY
HINT: To help prevent the bottom pie crust from becoming soggy, grease pie pans with butter.
The crust will be soft and flaky.
200
COOKIE CRUMB CRUST

1 lb. vanilla crme filled cookies
or chocolate crme filled cookies
or peanut butter crme filled cookies
Crush cookies by putting into a heavy
plastic bag and roll out with a rolling pin.
The crme filling keeps the crumbs stuck
together so that they will mold in the pie
plate.
Note: Plain cookies will work too. Just
use a Graham cracker crust recipe and
substitute cookies for crackers; however,
cut back on the sugar. Left over stale
cookies also make good crumb crusts.
DESSERT CRUST
Recipe for a 9 x 13 inch pan
1 c flour
c chopped nuts
c margarine
Cut flour, margarine and nuts together
and put into the bottom of dessert dish.
Bake at 350 for 15 to 20 min. Chill
before adding fillings as per recipe
instructions.
CREAM CHEESE PASTRY
Tart Shells:
c margarine
1 c white flour
Cheese and margarine should be room
Temperature. Cut into flour and mix
slightly. Chill for 1 hr. Put a small ball
of pastry into each cup of an ungreased
Muffin tin. Shape pastry with finger to
form tiny shells. Fill with fruit filling
and bake.
GRAHAM CRACKER CRUMB CRUST
201
2 c graham cracker crumbs (1 pkg)

or use Rusk crumbs
c melted margarine
Mix and press into pie plate or dessert dish.
Some recipes reserve a small amount of
crumbs to sprinkle on top as a garnish
SWEET VARIATION
c brown sugar, firmly packed
Mix well and press into a pie plate.
Chill before adding pie or dessert filling.
MERINGUE CRUST
Recipe of Geneal Spencer
4 egg whites 1 c sugar
tsp cream of tartar
Beat egg white until foamy, add cream of
tartar and beat to stiff peaks.
Oil pie plate, dump meringue into pie plate,
Hollow center to make pie shell crust
Bake 1 hr at 275; cool slowly
110 +YEAR OLD PIE CRUST
2 c sifted flour
Cut until crumbly.
1 c shortening 1 tsp salt
1 beaten egg 1 Tbsp vinegar c water or milk

Mix with flour mixture.
This makes enough dough for a 2-crust pie and a
single crust pie.
This pie dough freezes well, is very easy to make,
And never fails to be flaky.
OIL PIE DOUGH
Sift into mixing bowl:
2 cups all purpose flour
1 tsp salt
202
Mix in a cup until creamy:

2/3 c liquid shortening
3 Tbsp cold milk
Pour the mixture over the flour all at once.

Stir these ingredients lightly with a fork
until blended.
Form them into a crust right in the baking pan.
By patting out the dough with a spoon or you
may roll the dough between two sheets of wax
paper. When ready, remove the top paper,
reverse the crust into the pie pan and
then remove the other paper. After pricking
the sides and the bottom of the crust, Bake
12 to 15 minutes in a pre-heated 475 oven
Cool before filling
(crust for 9 pie, or 8 tarts)
This crust gives a somewhat mealy rather than
a flaky texture.
PIE CRUST
(hot water pie crust)
1 c flour
pinch of salt
1 c shortening c hot water
Stir hot water and shortening together
with a fork until mixture is white and
fluffy. Be sure there is no draft in area
where you are working. (cooling will
toughen dough)
Mix flour, salt and shortening together.
Roll our and place in greased pie tin.
Fill with desired filling, and bake per
directions.
VANILLA WAFER CRUMB CRUST
2 c vanilla wafer crumbs
c melted margarine
c brown sugar
Add sugar to melted margarine. Mix in crumbs

and press into pie plate or dessert dish. Chill
before filling.
CORN FLAKE VARIATION: Use corn flake
Crumbs in place of wafer crumbs.
203
LEMON JUICE AND EGG PIE CRUST

(makes double crust)
3 c flour
3 Tbsp lemon juice
1 tsp salt
3 Tbsp ice water
1 c butter or margarine
1 slightly beaten egg
Sift flour and salt together; work in
butter or margarine and add slightly
beaten egg mixed with lemon juice.
Add just enough water to hold dough
together. Roll out to 1/8 thickness
and place in pie pan. The other half
of dough is for top crust per pie
instructions.
PIE CRUST
(creamed)
1 c Crisco or Fluffo shortening
1 t vinegar
2/3 c boiling water
2 Tbsp evaporated milk
4 c flour
2 tsp salt
Mix shortening and vinegar with electric
mixer until well blended. Mix water and
milk and pour over shortening a little at
a time while beating until fluffy like a
frosting.
Sift flour and salt together and pour
over creamed mixture; lightly mix for
1 second. Remove from beaters and with
fork, mix until all flour is smoothly mixed
in. Do not over mix.
FOOL PROOF PIE CRUST
recipe of Zalia Emmett
4 cups flour
1 c shortening
1 Tbsp sugar
204
2 tsp salt
Mix in mixer. Then add: 1 egg
1 Tbsp vinegar
1/3 c water
Mix and let set in refrigerator an hour
before using.
CANDY
Prevent sugaring of candy by using 1 tsp of white corn syrup for every cup of sugar used in
a recipe.
EAGLE BRAND MILK
1 c boiling water
2 c white sugar
c margarine
4 c powder milk (instant)
Dissolve margarine and sugar in hot water.

Pour into bowl and add powdered milk.
Beat until smooth. It thickens as it cools.
Can be stored in refrigerator one month
1 c equal 1 can Eagle Brand Milk.
ROCKY ROAD
4 (4 oz) milk chocolate bars or
you can use dipping chocolate.
c nuts (peanuts best)
Partially melt chocolate bars over hot water
Remove form heat & beat until smooth
Stir in marshmallows and nuts.
Spread in a buttered pan 8x8x2
Chill until firm Keep in a tightly covered
205
container or the candy will harden.

To give as gifts: Cut into bars, wrap each
piece in Saran Wrap and close with a tie.
Keep those wrapped bars in a lg jar with a
tight lid until you prepare candy boxes.
TRUFFLE FILLING (center for dipped chocolates)
1 lb dipping chocolate
c whipping cream
Bring whipping cream to a boil. Remove from

stove. Put in chocolate melts and cover.
Remove lid and stir. Stir often, until all melts
are blended into milk (and melted)
Place in refrigerator until mix stiffens enough
to roll into balls.
Be sure to use centers for dipping chocolate as soon
as centers are cool enough to make into balls.
HOMEMADE REESER CUPS
(this center for dip chocolates is a favorite of Karen)
Variation in procedure for making

centers:
1 lb or 3 c dipping chocolate
8 oz heavy cream (type used in whip
cream)
Simmer on low heat, stir, until choc.
melted. Add flavor. Put in
refrigerator until cool.
1 lb margarine
1 qt peanut butter
2 lbs powdered sugar
Dipping chocolate
Melt margarine and peanut butter; then
add powdered sugar. Mix well and shape into
balls about the size of a walnut. Refrigerate
until firm.
Melt dipping chocolate, and dip Reese centers.
(I usually only make half of this recipe as it makes
a large amount of chocolates)
COCONUT CENTERS
(like Mound Candy Bars)
c White Karo Syrup
Bring to a boil, and remove from heat.
Add 14 oz flake coconut. Mold together
into a log. Chill. When workable, make
centers for your dip chocolate.
BASIC CREAM CHEESE CANDY
(this recipe is very sweet-cut sugar or add nuts)
1 lb powdered sugar
1 Tbsp hot water
Mint Variation
206
8 oz cream cheese
tsp salt
Flavor with oil flavoring, and add coloring as
desired.
Cream powdered sugar and cheese together
until smooth. Add water, salt, and flavoring
Divide batch of basic cream cheese mixture into
as many colors and flavor as you want.
Use flavoring oil, and coloring.

Mix. Roll into small balls, roll in sugar
and press into desired candy mold.
Place in refrigerator freezer just long
enough for the candy to set.
Fudge Variation
1 square baking chocolate
12 oz cream cheese
Melt chocolate and cool slightly before
adding to other ingredients. Place in
greased pan and cool.
Penuche Variation
Use almond extract. c chopped nuts or coconut or both
NEFF TREATS
(Chocolate Almond Bars)
2 lg. almond or plain Hershey Candy bars
16 oz Coolwhip
1 box Vanilla wafers.
Crush Vanilla Wafers
Melt chocolate, then gently fold Coolwhip
into chocolate. Make chocolate mixture
into small balls & roll the balls into the
mashed cooky crumbs. Refrigerate until
ready to serve.
OATMEAL-CHOCOLATE CLUSTERS
1 pkg (6 oz) semisweet chocolate chips
1/3 c margarine or butter
16 lg. Marshmallows
tsp vanilla
2 c oats
1 c flaked coconut
Mix in vanilla, oats, and coconut.

Drop mixture by teaspoonfuls onto
waxed paper and shape into clusters
with your hands.
Refrigerate until firm, about 30 minutes
Yields about 3 dozen candies
Heat chocolate chips, margarine &

marshmallows in 3 qt saucepan over low
heat, stirring constantly, until smooth. Then
remove from heat.
FONDANT
207

4 c sugar
tsp Cream of Tartar
Boil. Wash crystals down several times
during cooking. Cook to 238. Pour out on
marble slab. Let cool to room temperature
then beat until candy loses its gloss and
becomes creamy.
Store in tightly covered bowl at least

overnite.
To use for cherry chocolates, melt
fondant in double boiler over hot water.
Add almond extract and 1 tsp citric or
fruit acid.
Dip well drained, small Maraschino
Cherries in melted fondant, then put on
wax paper to dry.
CRACKER JACKS
Large pan of popcorn
c butter
c molasses
1 c sugar
Cook last 3 ingredients until it will crack
in cold water.
PEANUT BRITTLE
1 c white corn syrup
1 c water
2 c raw Spanish peanuts
Pour over popcorn and stir well.
1 tsp soda
tsp salt
1/8 lb butter
Combine sugar, syrup and water. Cook

together to 236, then add peanuts.
Continue cooking, stirring constantly until
thermometer registers 308.
Remove from stove & add soda, salt, butter,

and vanilla. Stir until butter is dissolved,
then pour onto oiled marble slab. Turn
brittle as soon as possible and stretch as
thin as possible.
HONEY CRISP BARS

2 (6 oz) pkgs semi-sweet chocolate chips
2/3 c honey
5 oz pkg crisp Rice Cereal.
Melt chocolate over hot but not boiling

water. Add honey; Mix well. Remove
from heat. Add cereal. Stir until well
coated with chocolate. Press into greased
oblong pan. Cool. Cut into bars.
ENGLISH TOFFEE
1 lb butter
2/3 c water
3 cups sugar
208
Melt butter, add sugar and water and

cook to 260 or 270. Then stirring
constantly, continue cooking to 306.
Pour into lightly buttered cookie pan.
If nuts are desired, sprinkle in pan before
candy is poured into pan. Dipping chocolate,
shaved fine, may be put on candy while it is
still hot, brushing it over the surface with
pastry brush.
5 LB CHRISTMAS FUDGE
4 c sugar
2 tsp vanilla
Bring sugar and milk to boil and cook 8 min.
1 lg can milk
dash salt
stirring constantly. Take off heat, add
2 cubes butter or margarine
remaining ingredients. Pour into wax paper lined
2 c chopped nuts
3 pkgs chocolate
pans. Chill until firm. Store in air tight containers
chips
in freezer or cool dry place.
1 ten oz jar of Marshmallow cream
FUDGE
(supposedly this is the authentic fudge recipe as used by Sees Candy store in San Francisco.)
2 c sugar
12 marshallows
c Evaporated milk
Pour into enameled pot, and cook 8 min.
In another bowl, mix together:
1 pkg chocolate chips
1 c chopped nuts
1 cube sliced butter or margarine
1 tsp vanilla
Pour cooked mixture over ingredients in bowl.
Let stand a minute or two. Then stir until
creamy. Pour into buttered pan. Cut when
cooled.
APLETS
2 c Applesauce
4 envelope Knox Unflavored Gelatin
4 c sugar
Grated rind from orange & lemon
1 tsp vanilla
dash of nutmeg
1 c chopped nuts
Dissolve sugar in 1 c Applesauce. Soften gelatin

in the other cup of Applesauce. Add the gelatin
mixture to the warm sugar mixture. Boil from
12-15 min. stirring constantly. Add nuts and
flavorings and pour into a well greased flat pan.
Let set 24 hours. Cut into squares, and roll in
powdered sugar.
209
CARAMELS
recipe of Any Boss
2 c sugar
1 square butter
2 c light corn syrup
1 can evaporated milk
tsp soda
1 tsp vanilla
1 c nuts (optional)
pinch of salt
Bring sugar, syrup, and butter to boil.

Add soda to milk & pour in very slowly to the sugar
mixture. It will foam up, so be sure it is in a large
pan. Stir every few minutes until it forms a firm
ball in cold water. Add vanilla & nuts. Pour into
a buttered pan. Cool & make into squares. Wrap
in wax paper. It will make about 100 caramels.
EASY PENUCHE
1 square plus 1 Tsp butter
c can milk
2 c brown sugar
Beat until creamy, and add 1 c nuts.

Place in 8 buttered pan
Boil on low 3 minutes. Remove & add

3 c sifted powdered sugar & 1 tsp vanilla.
DIVINITY
2-2/3 c sugar
2/3 c water
3 small egg white.
2/3 c white Karo

1 tsp vanilla
Cook sugar, syrup and water until it forms

a firm ball when tested in cold water, or
is 240 on candy thermometer.
Pour slowly over freshly beaten egg whites.
Beat constantly. Add flavoring. Drop from
teaspoon and swirl tops with spoon.
PASTEL DIVINITY
Using the above recipe for Divinity, add 1 pkg
(3 oz) flavored gelatin right out of the pkg
into the stiffly beaten egg whites. Then add hot
syrup per instructions from above recipe. Fold in
1 c chopped nuts and c grated coconut, if
desire.
MARSHMALLOW FUDGE
Melt 4 oz pkg chocolate chips in double boiler
Add 1 cube butter & let melt
Add 1 beaten egg. Stir. Cook 2 min. Cool.
210
Add 1 tsp vanilla & 1 c sifted powdered sugar

Add 1 c nuts, 1 (10 oz) pkg colored marshmallows.
Shape in desired size rolls.
Sprinkle coconut on all sides. Let stand at room
temperature 2 hrs. or so. Wrap in wax paper
and chill. Store in refrigerator. Slice when ready
to serve. This will keep indefinitely, if not consumed
sooner.
PUDDING FUDGE
(takes 2 min.)
*1 pkg (4 oz) pudding mix (Not Instant)
2 Tbsp butter
c milk
c chopped nuts
*chocolate pudding mix
Combine mix, butter, & milk. Bring to boil.

Boil 1 min, stirring. Remove from heat,
blend in sugar with spoon, and add nuts.
Pour into greased pan and cool.
HONEY CANDY
2 c honey 1 c sugar 1 c cream
Cook until crisp stage, pour out on plate and

let cool. When cool, pull like Taffy
CORN FLAKE CANDY

2 pkgs butterscotch chips
2 c cornflakes, crushed
1 can Planters peanuts
Melt chips in double boiler, mix

other ingredients, and drop from
teaspoon onto buttered dish & cool.
CHOW DANDY CLUSTERS

(Scotch Crunchies) Easy and simple for children to cook, especially at Christmas time.
2 pkg (6 oz) chocolate chips
2 pkg (6 oz) butterscotch chips
c cashews
2 cans (3 oz) LaChoy Fancy
Chow Mein Noodles
Into heavy saucepan combine chocolate and butterscotch

chips. Melt, stirring constantly, over low heat.
Remove from heat & stir in noodles. Add cashews.
Mix quickly to coat noodles. Dip out teaspoonfuls on wax
paper and cool.
GUMDROPS
Pan #1: 1 box of pectin
tsp soda
Pan #2: 1 c sugar
c water
1 c Karo Syrup
Put both pans on high heat. Boil 3 minutes.

Pour #1 into #2. Boil 1 min. Remove from heat.
Add flavoring & coloring. Pour into greased pan.
211
Let stand 12 hours. Invert onto sugared paper.

Cut into squares.
MINT DREAM
1 lg can crushed pineapple (22 oz)
1 pkg lime jello (small)
1 pkg miniature marshmallow (abt 8 oz)
Drain pineapple. Use juice. Heat it and dissolve
jello in it. When jello mixture is cool add
marshmallows and pineapple. Mix and chill
until set. Whip 1 pt cream and crush 1 box
(6 to 8 oz) of butter mints and mix with jello.
Freeze until serving time.
NUTRITIOUS-DELICIOUS & FAST TO MAKE CANDY

1 c peanut butter, chunky or plain
1 c instant powdered milk
1 c honey
Mix together with large spoon. Drop or roll

in palms onto plate.
Variations: Roll in coconut, nuts, add raisins,
chocolate chips, or roll in wheat germ.
A quick pick-me-up snack. Also could be made for
a Family Night Treat.
If you do not have dipping chocolate, you can make
your own CHOCOLATE MIXTURE
1 (12 oz) pkg chocolate chips
1/8 lb paraffin wax
Melt chocolate chips and paraffin in top of
double boiler. (first cut into small pieces)
Heat until smooth.
BON-BONS
c sugar
1 c nuts
2 eggs beaten
1 c dates
1 heaping c corn flakes
1 tsp vanilla
1 heaping cup rice crispies
212
coconut
Cut dates, add eggs, and sugar. Put in fry
pan (med heat) stir constantly (abt 5 min)
until it leaves sides of pan. Remove from
heat-let cool 3 min. Stir in vanilla, nuts, etc.
Shape into small balls and roll in fine
shredded coconut. Place on platter. (Can also
be frozen) Yield: 40
CHOCOLATE CHERRY DREAMS
6 oz pkg chocolate chips (1 c)
1/3 c evaporated milk
1/3 c chopped nuts
1/3 c chopped & drained cherries.
Melt chocolate & milk over low heat. Remove from

heat & stir in powdered sugar, chopped nuts, and cherries.
Chill in refrigerator. Spoon chunks and roll into small
balls in flaked coconut. Refrigerate
MOTHER GOOSE POP CORN

Combine 2 cups sugar and 1 c sweet milk
Add 2 Tbsp butter and 1 tsp light Karo. Stir
until comes to a boil. Let boil 12 min. or to soft
ball stage. Be careful not to scorch. Add a few drops
red food coloring and 1 tsp vanilla.
Pour over 4 poppers of popped corn, stirring
constantly. Sprinkle a little salt over candied popcorn.
CARMEL CORN
recipe of Eva Hicks
1 pkg brown sugar
1 cube margarine
1 c Karo syrup (light)
Melt and add 1 can Bordens sweetened

condensed milk. Cook to soft ball stage
and pour over already popped corn.
This makes quite a bit of Carmel corn, so
have a BIG bowl of popped corn ready.
POPCORN CAKE
recipe of Karen Thornton
8 c popped corn
In top of double boiler: 1 pkg marshmallows
213
cube margarine
1 Tbsp water
When melted add: 4-6 medium crushed
candy canes and 1 c skinless peanuts.
Mix candy with popcorn.
Press into buttered tube pan or 1 lg or 2
small loaf pans. Let stand until set. May
decorate with gumdrop flowers.
BIRDSEED
recipe of Nelle Perry
1 box of sugar pops
2 lbs M & Ms peanut
1 lb salted nuts
2 lbs M & Ms plain

1 pkg raisins
3 small pkg Cracker Jacks
Mix together and store in tight jar.

POPCORN AND CANDY
recipe of Zalia Emmett
Melt together:
1 cube butter
c oil
1 lb miniature marshmallows
5 qts popped corn
(check carefully and remove unpopped kernels)
1 lb gumdrops (remove black ones)
1 c mixed nuts (no peanuts)
Mix together, press into angel food cake pan
Let stand overnight.
In container put popcorn first, then nuts, then
gumdrops, then syrup. Let set before serving.
To serve, cut in wedges with serrated knife.
TOASTY NUT GRANOLA
recipe of Bernice Starr
6 c oats (uncooked)
c vegetable oil
tsp vanilla
c flaked coconut
1 c chopped nuts
c brown sugar
1/3 c honey
c wheat germ
1/3 c sesame seed
214
Heat oats at 350 for 10 min. Combine

dry ingredients. Add to oats. Heat oil,
honey, and vanilla together. Add to dry
ingredients. Mix well.
Bake at 350 for 20-25 min. until well
browned, but not burnt. Stir 2-3 times
while cooking. Cool and store in refrigerator.
MARSHMALLOW POPCORN BALLS
c Karo syrup
1 c large marshmallows
2 Tbsp water
c margarine
Bring to boil, and melt marshmallows.

Remove from high heat. Add a few drops
of your favorite food coloring. Pour
a little over a batch of popcorn.
PEPPERMINT CANDY
Form into balls. Keep the syrup on low

heat until you are ready for another
batch of popcorn. This makes a lot of
popcorn balls. It doesnt get hard.
Use white chocolate melts, and crushed

peppermint candy(can use small candy
canes)
1. Melt white chocolate.
2. Add crushed peppermint candy
3. Pour mixture onto wax paper
(keep the poured candy thin)
4. After cooled and hardened, break
apart pieces the size desired.
TING A LINGS
Melt 12 oz pkg of chocolate chips( semisweet)
Add peanuts (unsalted) and mix until smooth
Pour mixture over 1 can Chinese noodles
Quickly mix together and immediately drop
by spoonfuls onto waxed paper. This mixture
sets up very quickly. (this candy is a favorite
of Mark)
CHEERIO VARIATION
Melt 12 oz chocolate chips
Add peanuts and mix until smooth
Pour mixture over 4 c cheerios.
Drop by Tbsp onto wax paper
RICE KRISPIES TREATS

c margarine or butter
1 pkg (10 oz, about 40) regular
marshmallows or 4 c miniature
marshmallows
2. Add Rice Krispies Cereal

Stir until well coated
3. Using buttered spatula or waxed paper,
215
6 c Rice Kispies Cereal

1. Melt margarine in large saucepan over
low heat. Add marshmallows & stir
until completely melted.
Remove from heat.
press mixture evenly into butter

13 x 9 x 2 inch pan.
Cut into squares when cool.
Easter baskets can be made from rice krispie treats.

Instead of putting mixture into pan, mold bird nests,
then fill will Easter candy. Jelly beans are great, but no black ones.
If you put nests on table, place a small round piece of wax paper
underneath each nest, then nest doesnt stick to tablecloth.
Another way to make nests, is to use recipe for Rice Krispie Treats,
up to where cereal is added. Instead add 1 can Chinese noodles,
then mold nests. You can add dyed coconut with the noodles,
and then mold.
COLORING COCONUT
Place the desired amount of coconut inside a paper bag, add food coloring, shake bag until
food coloring is evenly distributed over all of the coconut.
CANDIED POPCORN
2 c sugar
tsp salt
1 tsp vanilla
2/3 c milk or cream

1 Tbsp white Karo
abt tsp food coloring
Mix sugar, milk, salt, & syrup. Cook to 230

or just under soft ball stage. Add vanilla &
coloring. Pour over 6 qts. popcorn, stirring well
so that it covers evenly. Pour onto table to dry.
ORIGINAL CRISPIX MIX

7 c Kelloggs Crispix Cereal
1 c mixed nuts
1 c pretzels
3 Tbs margarine,
tsp garlic salt
melted
tsp onion salt
2 tsp lemon juice
4 tsp Worcestershire sauce.
1. Combine Kelloggs Crispix cereal, nuts &

pretzels in 13 x 9 x 2 inch baking pan. Set aside.
2. Stir together remaining ingredients. Tossing
gently, coat cereal evenly with margarine
mixture.
3. Bake at 250 abt 45 min., stirring every 15
minutes. Spread on paper towels to cool.
Store in airtight container. Yield: 9 cups
KELLOGGS HONEY MIX

1/3 c margarine
c honey
c firmly packed brown sugar
1 tsp vanilla
2. In large saucepan, over medium heat,

combine margarine, sugar, & honey.
Bring mixture to a boil, and continue to
216
6 c Kelloggs Crispix Cereal

1 c mini-pretzel twists
1 c mixed nuts
1. In a 13 x 9 x 2 inch baking pan coated
with cooking spray, combine Kelloggs
Crispix cereal, pretzels, & mixed nuts
Set aside.
boil 5 minutes, do not stir. Remove from

heat & stir in vanilla. Pour syrup over
cereal mixture, stirring until well coated.
3. Bake at 250 about 1 hr., stirring every
15 min. Let cool on cookie sheets. Store
in airtight container. Yield: 9 cups
YUM YUMS
1 lg can Eagle Brand sweetened
condensed milk
1 c dates, cut up
Flake coconut
1 c nuts, chopped
2 c miniature marshmallows or
2 c granola cereal
FRUIT AND NUT SLICES
Soak milk & dates 10 min. Mix the other

ingredients with milk-date mixture. Shape into
balls and roll each ball in flaked coconut. Chill and
keep refrigerated until ready to serve.
1 c each: dried figs, pitted dates

raisins, coconut, chopped nuts
4 Tbsp lemon juice
1 c peanut butter
chopped nuts
Put fruits & nuts through a food chopper
with med. blade twice. Add peel, juice
and peanut butter; mix well. Shape into
two 12 inch logs; roll logs in chopped nuts.
Refrigerate 3 hrs. serve 3/8 inch slices.
EASTER EGGS
2 c coconut 1 (3oz) pkg jello
1 tsp sugar 1 c grated almonds
2/3 c sweetened condensed milk
6 oz chocolate chips
Mix all ingredient together by hand
into desired shapes. Chill until firm
and outside is dry. Melt chocolate in
double boiler over hot (not boiling)
water and coat eggs by rolling them in
chocolate . Decorate as desired when
217
hardened.
You can shape this mixture into nests
and fill with jelly beans (no black ones)
SOUR CREAM FUDGE
1 c sugar
2 Tbsp light corn syrup
2 Tbs butter or margarine
1 c sour cream
1 tsp vanilla
c chopped pecans
Combine first four ingredients in
saucepan. Cook over med. heat stirring
constantly until a soft ball forms in
cold water. Remove from heat, add
vanilla & nuts, cool to room temperature.
Beat until mixture begins to thicken.
Pour into buttered dish, and Do not spread.
MARASCHINO EASTER EGGS
1 c coconut, fine or angel
2 c powdered sugar
*1 c chocolate chips
Top will be uneven. Cut when firm.
c nuts, finely chopped

2/3 c crunchy peanut butter
12 maraschino cherries, cut fine
*2 Tbsp melted paraffin wax.
Mix coconut, nuts, sugar, peanut butter, margarine & cherries

together with hands. Form into desired shapes (nests are good
too.) Chill shapes at least 1 hr. Melt chocolate in top of double
boiler and add paraffin. Dip egg or nests shapes into
chocolate and place on waxed paper to set.
*If you use dipping chocolate, you do not need to add paraffin.
DECORATING IDEAS:
1. Decorate with frosting in pretty designs, such as flower
arrangements, birds and butterflies, tiny white lilies,
orange blossoms, for-get-me-nots, small rosebuds, etc.
Also in fancy writing, add names of the little ones for whom
you are making the eggs, or make Happy Easter scrolls for
older family members.
2. Use only dainty pastel colors of pink, yellow, blue, green, etc.
3. Make little nests from frosting, cover them in green tinted
coconut; make an indentation in the center and fill with tiny
candy eggs then place a small chicken on the edge of the nest.
Use your own creative ideas in decorating the eggs, you will
delight in the results. Candy Easter eggs may be made from
other types of candy such as divinity, fudge, fondant, or solid chocolate.
218
WINTER STRAWBERRIES
1 can Eagle Brand Sweetened Condensed Milk
1 lb extra fine coconut
2 lg pkg strawberry jello
2 Tbsp milk
1 tsp almond flavoring or vanilla
4-6 oz red sugar
2 oz green sugar
Mix first 5 ingredients & chill
Roll in balls and shape like strawberries
Roll each in red sugar except for large ends.
Dip large ends in green sugar & put cloves in end for stems.
Store in refrigerator.
Coloring Granulated Sugar:
Place some granulated sugar on a piece of stiff white paper; Sprinkle over a few drops of food
coloring & rub with a wooden spoon or between hands until evenly distributed. Dry in a 350
oven; separating the grains with fingers as drying. Store in airtight container.
PEANUT BUTTER CREAMS
c powdered sugar c cream
1 c chocolate chips 1 c peanut butter
Add chocolate chips to sugar. Add cream & then

peanut butter. Mix all together then drop pieces
onto waxed paper. Chill
PEANUT BUTTER SQUARES

1 pkg (22 squares) graham crackers, crushed fine
1 c peanut butter
1 c melted butter or margarine
1 lb. sifted powdered sugar -1 lb melted chocolate.
Melt half of chocolate.
Mix first 4 ingredients together. Butter rectangular pan
Pour melted chocolate on bottom of pan. Let set until firm.
Spread peanut butter mixture over chocolate.
Melt remaining chocolate, and pour it over top. Let stand
until chocolate is hard. Cut into squares. This tastes as good
as Reeses Peanut butter cups.
JELLO-FLAVORED POPCORN BALLS
1 (3 oz) pkg jello
5-6 qts popped corn
1 c sugar
1 c white Karo syrup
Mix well and bring to boiling point, slowly. Cook only until sugar is dissolved.
Pour over popped corn and form into balls
219
A neat way to form popcorn balls is to get the popcorn and sugar mixture beside the sink. Have
the cold water tap dripping and wet your hands with water each time you do a ball. No sticky
mess on your hands.
Put old popcorn put in a jar with 1 Tbsp water for a week or two and that will freshen it up so
that it will pop better.
ENGLISH TOFFEE WITH NUTS
2 c butter
2 c sugar
2 c almonds, coarsely chopped
6 Tbsp water 2 Tbsp light corn syrup
1 tsp vanilla 8 oz milk chocolate
Cook until thermometer reaches 300 Remove from

heat. Stir in vanilla & pour onto buttered cookie
sheet. Cool. Melt chocolate over hot, not boiling,
water. Spread chocolate over warm candy and
sprinkle the rest of the finely chopped nuts on top.
when cool, break into serving pieces.
Melt butter in a heavy 2 qt sauce pan,

stirring constantly. Blend in 1 cup nuts,
water, and syrup.
TAFFY
Ada Shakespear
(Mother made Taffy Candy for us. After she cooked the syrup, and poured it onto a buttered pan,
she would let it cool briefly, but then start to pull it. Sometimes even though she had buttered
her hands they would get very red. After the taffy cooled enough for us to touch, she would give
each of us a piece to pull. We would then pull it until the taffy was white, and ready to eat.
Sometimes we would have some of our friends to our home for a Taffy Pull. We had fun time
seeing who would be the best taffy puller
ABOUT TAFFIES
If you hanker to re-create an old-time candy pull, be sure you have a reasonable stout pair of
arms or and adolescent in the family who wants to convert from a puny weakling to a
muscle-man.
When syrup for taffy has cooked to the indicated temperature pour it slowly onto a butter slab.
Hold the pouring edge of the pan way from you and only a few inches above the slab, so you
wont be splattered with the dangerously hot syrup. Allow the syrup to cool briefly. This is the
moment to flavor or color the taffy. Because of the great heat, use flavoring essences based on
essential oils. Sprinkle these over the surface of the hot syrup. Go easy, as they are very strong.
If chocolate is to be added, grate it on the buttered slab before pouring the syrup. Nuts, fruits,
and coconut can be worked in during the pulling process.
Begin to work the syrup up into a central mass, turning it and working it with a candy scraper
until it is cool enough to handle with your oiled fingertips.
Take care in picking up the mass. It may have cooled on the surface and still be hot enough to
burn as you press down into it. Taffy cooked to 270 should be pulled near a source of heat.
When you can gather it up, start pulling it with your fingertips, allowing a spread of about 18
inches between your hands. Then fold it back on itself. Repeat this motion rhythmically. As the
220
mass changes from a somewhat sticky side-whiskered affair to a glistening crystal ribbon, start
twisting, while folding and pulling.
Pull until the ridges on the twist begin to hold their shape.
The candy will have become opaque, firm and elastic but will still retain its satiny finish.
Depending on proper cooking, the weather and your skill, this pulling process may last from five
to twenty minutes.
Have ready a surface dusted with confectioners sugar or cornstarch. Then form the candy into a
ball in your hands and press it into a narrow point at the fingertip end. Grasping the narrow point
in one hand, pull it away from the rest of the ball into along rope about one inch thick. Let the
rope fall out onto the dusted board like snake. With well-buttered shears, cut up into segments of
a size you prefer. Let it cool. If you do not want to wrap it separately, put the candy into a
tightly covered tin, dusting and all. Some taffy especially those heavy in cream, will, of their
own accord turn from a pulled chewy consistency to a creamy one. This happens sometimes a
few minutes after dusting, sometimes as long as 12 hours later. After creaming takes place, be
sure to wrap the taffies in foil and store them in a closed tin, because in this state they will dry
out readily on exposure to air.
VANILLA TAFFY
Stir over low heat until the sugar is dissolved:
1 c sugar
c water
2 Tbsp mild vinegar
1 tsp butter
Cook these ingredients quickly, without stirring
to just between hard-ball and the soft-crack
stages, about 265. Pour candy onto a buttered platter
or marble slab, and let cool until a dent can be
made when pressed with a finger. Gather it into
a lump and pull it as described under About Taffies
with fingertips until porous. Pull into the candy
any desired flavoring or coloring, such as:
1 tsp vanilla or a few drops peppermint, or other flavoring oil.
DATE NUT CARMETTES
2 c sugar
1 c evaporated milk or light cream
25 light caramels (abt 7 oz)
c flour
1 tsp vanilla
tsp maple flavoring
1 c chopped dates
1 c chopped pecans
or walnuts
Pecan or walnut halves, if desired
In large saucepan, combine sugar, butter
High Altitude Adjustment:
221
& milk. Bring to a full rolling boil, stirring

constantly. Boil 12-15 min, stirring
constantly, until syrup, when dropped into
very cold water, almost forms a soft ball.
Add caramels; stir until melted & thoroughly
combined. Stir in flour. Bring to a boil;
continue cooking for 1 minute, stirring
constantly. Remove from head. Add vanilla,
maple flavoring, dates & chopped pecans.
Mix thoroughly. Immediately spread
in buttered 12x8 or 9-inch square pan.
Cool. Cut into 30 to 36 pieces.
Top each piece with a pecan half. For
firmer carmettes, store in refrigerator.
Variation: For chocolate-maple candy,
use the dark caramels for the light
caramels.
5,200 feet. Boil for 9 minutes (218 or

soft ball stage on candy thermometer).
CRISPIE RECIPE FOR MOLDS

Add together:
2 c brown sugar
2 sticks butter or margarine
1 c Karo Syrup
Boil 3 minutes, then remove from heat
Add: 1 can sweetened condensed milk
Boil 3 additional minutes
Place crisp rice cereal into large bowl (19 oz or larger,
depending upon how caramelized you want mixture)
Pour heated mixture over crisp rice, mix well.
Spray your mould with Pam (first time only)
fill mould with mixture. Remove immediately
from mould, place on wax paper. Allow set up
time (At least 1 hr)
Sealed finished product in plastic wrap.
Recipe makes about 25 shapes.
For decoration you can use tiny chocolate chips,
and red dots . Food coloring may also be used for
additional decoration.
VARIATIONS:
1. Substitute popcorn for crisp rice (1 to 1 c
uncooked popcorn, popped)
2. Substitute puffed rice for crisp rice cereal.
3. Mix popcorn and puffed rice together.
4. Add 3 squares of unsweetened chocolate
222
before sweetened condensed milk.

5. Experiment using any cereal confection recipe.
ROCKY ROAD PEANUT-BUTTER SHAPES
(Yield 10 shapes)
c light corn syrup
c coarsely chopped peanuts
c sugar
c semisweet chocolate chips
c peanut butter
6 c rice cereal
2 c miniature marshmallows 1 Tbsp margarine
Heat syrup and sugar to boiling in heavy 2 qt
saucepan over medium heat, stirring constantly.
Immediately remove from heat; Stir in peanut
butter until melted. Place cereal in large bowl.
Pour peanut butter mixture

over cereal, stirring until
well coated. Cool slightly
abt 2 min. Stir in
marshmallows. Press
mixture in ungreased mould.
Remove immediately; place
on waxed paper. Sprinkle
with nuts. Heat chocolate &
margarine over low heat until
melted; drizzle over shapes
Let stand until chocolate is
set; Seal in plastic wrap.
VEGETABLES
Beans will cook a lot faster if boiled in unsalted water for the first part of cooking. When beans
are nearly done, add the salt.
A potato (with peeling) added to beans while cooking will remove gaseous effect of beans
(Throw the potato away after beans are cooked)
One fourth tsp baking soda added to beans before cooking will also remove the gaseous effect of
beans.
Cooked green vegetables stay bright green if cooked uncovered. Do not over cook.
There is a good rule of thumb for cooking vegetables covered or uncovered:
Vegetables that grow under ground should be cooked covered; those that grow above the ground
should be cooked uncovered.
Instead of butter in mashed potatoes, use cream cheese, They will be fluffy, snow white, and
delicious.
Fresh tomatoes will keep longer if placed in crisper with STEMS DOWN.
A whole uncracked walnut boiled with cabbage will eliminate cooking odor.
Bring out the sweetness of corn by adding 1 Tbsp corn syrup to water.
Every garden seems to have a lot more zucchini than anyone is willing to eat. Scrub and grate
zucchini and freeze it in containers measured for amount needed for one meal, your favorite
zucchini bread recipe etc.
223
First time I planted a vegetable garden I started with 10 zucchini. I had so many huge ripe
zucchini that I filled a childrens wagon and had Mark and Lynette go around our neighborhood
in Beaverton to see if we could give them to anyone.
In Salt Lake a boss called one of his employees into his office on a Friday, and said that one of
the company executives was flying from the East Coast to attend one of their meetings on
Monday. However, he was flying in early on Sat. and the boss wanted this employee to take care
of the man over the weekend. The man met the executive at the airport on Sat. After getting him
checked into his hotel room, he asked the executive if he could show him around Salt Lake. The
visitor thought this was a good idea. Everywhere they went the man never locked the car doors
as they visited the various places of interest. At the end of the day the man told the executive
that he usually went with his family to church on Sunday, and asked if the executive would like
to go with them. He readily accepted. Sunday morning the man picked up the visitor and took
him to church. After they exited the car the man locked the car doors. The visitor said, I dont
understand. Yesterday we drove all over the city, and you never locked your car doors. Today at
your church you lock the doors. If I dont lock the car doors, when we come out of church I
will find our car filled with zucchini!
STUFFED ZUCCHINI
2 eighth to ten inch zucchini
1 Tbsp finely chopped onion
2 Tbsp butter
2/3 c soft bread crumbs( fine)
c tomato sauce
salt and pepper
tsp Worcestershire sauce
Cook zucchini in boiling salted water-10-15 min.
depending on size. Cut in halves lengthwise.
Scoop out centers and mix pulp with remaining
ingredients.
Fill zucchini shells with mixture and Bake in 350
for 15 min. (or until filling isnt too soupy and
moist) Sprinkle top generously with
Parmesan cheese before baking.
ZUCCHINI HAMBURGER CASSEROLE
1 lbs zucchini
1 lb ground beef
1 med onion, chopped
1 c uncooked instant rice
1 c grated sharp cheddar cheese
1 tsp garlic salt
1 tsp crushed oregano
2 c cottage cheese
fresh mushrooms (optional)
224
Cook zucchini sliced in slices until barely soft.

Set aside. Brown ground beef & onion. Add seasonings
and rice. Layer in baking dish, placing cooked
zucchini in bottom, then meat mixture, cottage cheese,
then remaining zucchini. Pour mushroom soup with
sliced mushrooms over all. Sprinkle with grated cheese,
and bake, uncovered 350 for 35-40 min.
ZUCCHINI SQUASH CASSEROLE
1/3 c browned onions in 1 Tbsp butter.
Add 2 c mashed, cooked zucchini.
Beat 2 eggs & add: tsp garlic salt.
1/8 tsp oregano
1/8 tsp pepper
Shred lb Cracker Barrel Cheese.
Mix half the cheese in with zucchini and

garnish with the rest. Bake 350 for 30 min.
ZUCCHINI RELISH
Peel and remove seeds from large zucchini. Grind and add: 2 c onions (ground)
Sprinkle with 5 Tbsp salt & let stand overnite
Drain well. Add mixture of:
2 c white vinegar
1 Tbsp dry mustard
2 Tbsp celery seed
tsp pepper
6 c water
1 Tbsp turmeric
1 Tbsp cornstarch
Simmer 30 min. stirring frequently.
Add 1 sweet red pepper (ground) and cook 5 min more.
Pour into sterile jars and seal.
This relish is delicious and can be used in many ways.
SWEET ZUCCHINI RELISH
5 lg zucchini 18 inches long
3 sweet red peppers
3 green peppers
5 lg. onions or 1-lb pickling onions
c salt
1 tsp alum
ice cubes
Grate or grind zucchini; chop peppers and onions
or grind them. Put vegetable togethersprinkle with salt & alum. Place ice cubes to
cover top & let stand overnight.
Next day, drain & wash in cold water & drain again.
Combine:
Bring to a boil; add vegetables &

simmer for 20 min.
Pack into sterilized bottles & seal
at once
225
5 c sugar
5 c vinegar
2 Tbsp celery seed
2 Tbsp mustard seed

1 Tbsp turmeric
ZUCCHINI- ITALIAN STYLE

c olive oil
1 tsp Italian seasoning
2 cans (8 oz each) tomato sauce
c chopped onion
1 clove garlic, chopped
4 med. zucchini, cut in thin rounds
salt and pepper
Heat oil and saut onion, green pepper & garlic with
zucchini slices, until zucchini is crisp-tender. Add tomato
sauce and simmer until thick. Add 1 can water (using
tomato sauce can) and seasonings.
Simmer until thick on low heat for about 45 min. Sprinkle
with 2 Tbsp parmesan cheese 5 min. before done.
Serves 6-8
SASSY ZUCCHINI CASSEROLE
6 med zucchini each abt 6 long
1 envelope spaghetti sauce mix
in
1 tsp oregano
2 Tbsp parsley
flakes
c butter
2 c bread crumbs
2 tomatoes sliced
(or cubes)
1 pkg (8 oz) mozzarella cheese, cubed
Parmesan cheese
Quarter zucchini lengthwise and parboil 7 min.

Prepare spaghetti sauce according to pkg. directions
Add to it the oregano & parsley. Melt butter
skillet & add bread cubes, toss until golden brown.
Arrange squash in bottom of casserole. Spoon part
of sauce over & sprinkle with Parmesan cheese and
half of bread cubes. Top with mozzarella cheese.
Slice tomato on top. Add remaining sauce,
parmesan cheese and bread cubes. Bake 30 min at
375. If desire, sprinkle parmesan cheese on
top.
ZUCCHINI BREAD
1 c salad oil
3 tsp vanilla
3 c sifted flour
1 tsp salt
tsp baking powder
1 c brown sugar
3 eggs
2c grated zucchini
3 tsp cinnamon
tsp soda
1 c chopped nuts
(optional)
Mix egg & vanilla. Beat until light & fluffy.

Add sugars & continue beating. Add 2 c
zucchini. Blend well. Sift all dry ingredients
together and add to mixture along with
chopped nuts if desired. Pour into 2 greased
and floured bread pans. Bake 350 -30 min.
(large loafs take 45 minutes to bake.)
SPANISH FIESTA ZUCCHINI

2 Tbsp bacon drippings or salad oil
Brown or saut onion in bacon drippings
226
1 lg onion (or more) sliced

2 tomatoes sliced or 1 can stewed tomatoes
1 can corn or corn cut from cob (2 ears)
Cheddar cheese
until just clear. Slice zucchini into skillet

and also tomatoes, then add the corn,
simmer until just tender. Serve with grated
cheese on top. Serves 6-8
ZESTY ZUCCHINI DIP

In a saucepan, combine 2 c diced zucchini(2 med)
c tomato juice
tsp salt
1/8 tsp dried basil leaves, crushed
Simmer covered, 20 min. Put in blender container;
add one 8-oz pkg Neufchate cheese, cubed. Cover;
blend on high speed until mixture is smooth. Remove
from blender; Cool. Just before serving, stir in
1 Tsp bacon flavored bits into chilled mixture.
Makes about 1-2/3 cups.
Serve with melba toast or use as vegetable dip
25 calories per tablespoon of dip.
ZUCCHINI MARMALADE
2 lbs zucchini (5 cups)
2 lbs sugar
2 oranges, quartered and sliced finely
juice of one lemon
Use large squash; remove pith & seeds if necessary.

Remove only a skiff of peeling. Dice small. Mix
sugar, squash, & sliced oranges. Let stand overnite.
Next day add lemon juice & bring to a boil.
Remove from heat & set aside one more day. Bring
to boil; turn heat to very low & cook until
thickened. Pour into sterile jars & seal.
ZUCCHINI PINEAPPLE JAM

5 c diced zucchini (peeled or not)
c sugar
#2 can crushed pineapple
peel of 1 lemon-sliced fine
juice of 2 lemons
Mix squash, pineapple, & lemon peel. Let stand

overnite. Next day add juice of 2 lemons and bring
to a boil. Remove from heat & let stand overnite.
Bring to boil; then set heat very low and cook until
thick. Pour into sterile jars and seal.
ZUCCHINI PICKLES
2 lb fresh zucchini
c salt
tsp celery seed
2 tsp mustard seed
3 c cider vinegar
1 c pickling
onions
2 c sugar
1 tsp tumeric
Thinly slice zucchini & onions, cover both

with ice water & add salt. Let stand for at
least 2 hours. (overnite is all right). Drain.
Bring all ingredients remaining to boil.
Pour over zucchini & onions and let stand
2 hrs. Bring to boil & simmer 5 min.
227
1 c cauliflower (divided into small florets)
Pack in jars. Process in hot bath 10 min.
GREEN BEAN CASSEROLE

(with Frenchs French Fried Onions)
2 cans Cream of Mushroom Soup
1 c milk
2 tsp soy sauce
tsp ground black pepper
8 c cooked cut green beans
2-2/3 c Frenchs French Fried Onions
1. Stir soup, milk, soy sauce, pepper, beans

and 1-1/3 c onion in a 3-qt casserole.
2. Bake at 350 for 25 min. or until hot. Stir
3. Top with remaining onions. Bake for
5 min. more. Makes 12 servings.
Variations: Cheese Lovers: Omit soy sauce. stir in c shredded cheddar cheese with soup.
Sprinkle additional cheese as desired when topping with onions.
Change of Pace: Substitute 4 c cooked broccoli florets for green beans.
CORN FRITTERS
1 c flour
c milk
2 eggs, beaten
1 tsp. baking powder 1 tsp melted fat or oil
1 tsp salt
1 c drained corn
2 tsp sugar
Sift dry ingredients. Add eggs & milk.

Add oil. Fold in corn. Drop by spoonfuls
into hot fat (375)
ITALIAN EGG PLANT

recipe of Melba Garner
Fry 1 small onion in 2 Tbs oil until yellow
Peel and slice 4 tomatoes
Peel and dice 3 c egg plant. Add both to onion.
Salt & pepper.
Cover and simmer until egg plant is

tender.
BROCCOLI MUSHROOM SCALLOP

Microwave:
1 lb fresh broccoli or 1 pkg frozen
2 Tbsp margarine
Paprika
1 c sliced fresh mushrooms, or 4 oz sliced drained
1 tsp grated onion or dehydrated onion
2 Tbsp flour
tsp salt
1/8 tsp pepper
1 c milk
-1 c grated cheese
Wash and split broccoli stalks into 3-4 pieces
Cut into 2 pieces. Place in 2 qt covered
casserole, cook at normal heat for about
5 min. (Stirring occasionally) Combine
margarine, mushrooms, & onions in a 2 c
glass measuring cup. Cook 2 min, stirring
once. Blend in flour, salt, & pepper; slowly
228
pour in milk, stirring once. Pour mushroom

sauce over cooked broccoli. Sprinkle with
cheese & paprika. Cook 1-2 min or until
cheese melts.
RICE & SPINACH RING MOLD
Microwave:
c margarine
1 small onion, finely chopped
1 c hot cooked rice
1 pkg (10 oz) chopped spinach (defrosted)
1 c milk
1 egg slightly beaten
tsp salt
1 c grated cheddar cheese
Combine margarine & onion in a 1 qt casserole.
Cook 2-3 min at normal (until onion is transparent)
Stir in rice, spinach, milk, beaten egg, salt. & cheese,
mixing well. Cover. Cook at normal 4-6 min. or
until hot and cheese is melted. Serves 4
SPINACH SOUFFL
recipe of Patti Haslett
1 c cottage cheese
lb margarine, softened
2 (10 oz) pkg chopped spinach, cooked
& drained.
lb cheddar cheese, shredded
3 Tbsp flour
salt & pepper to taste
Combine eggs, cottage cheese, and margarine
Add cooked and drained spinach. Blend
together with the cheese and flour. Add salt
and pepper.
Bake for 1 hr. in a buttered 1 qt souffl dish
at 350 (may use loaf pan for easy serving.)
PICKLED BEETS
2 c sugar
2 c strong vinegar
1 tsp allspice
tsp salt per pint.
2 c water
1 tsp cloves
1 tsp cinnamon
229
Pour over beets, boil 10 min. Pack into

sterilized jars and seal. Cook pts. 30 min
in water bath.
REFRIED BEANS
2 c pint beans
salt
6 c water
c bacon drippings
Soak beans overnight. Cook beans until

tender and liquid is of gravy consistency.
(abt 2 hrs) Stir occasionally. Put
bacon drippings in a frying pan and add
beans; mash with a wooden spoon or fork,
adding some of the bean juice s needed.
Heat and serve.
STIR FRY VEGETABLES

Prepare: 1 lb of sliced fresh vegetables such as combination of :
Green beans, zucchini, mushrooms, green pepper, broccoli, onions, cabbage, and carrots
Start by heating a Tbsp oil in wok or electric fry pan. Add carrot rounds and fry for abt 1 min.
Then add onions (one medium size peeled and sliced from the top to the bottom) Add any
combination of 3 or more vegetable and lift as it cooks with 2 spatulas. Lift and fry for about 2
min. Push vegetable up side of the wok or fry pan, and keep piled high around sides, this keeps
the vegetables warm. Cooked vegetables can be served with cooked meat,(stir fry, or oven
cooked) or served alone.
SWISS BEANS
1 (#303) can French-Style green beans,
or 1 (10 oz) pkg frozen
2 Tbsp butter or margarine 2 Tbsp flour
1 tsp salt
tsp pepper
1 tsp sugar
tsp grated
1 c sour cream
onion
lb Swiss or Cheddar Cheese, grated
Heat green beans; drain. Melt butter; blend
with flour, salt, pepper, sugar, & onion.
Add sour cream gradually & cook, stirring
CRUNCHY TOP VARIATION:

Double amounts of beans & cheese, and
top with Corn Flake topping:
230
constantly, until thickened.

Fold in beans. Pour bean mixture into
greased 1 qt casserole. Grate cheese &
sprinkle over top of mixture. Place casserole
under broiler for 5 min. or until cheese is
melted. Serves 6
2 c Corn Flakes, crumbled

2 tsp margarine or butter, melted
Mix together and place on top of cheese.
Instead of putting casserole under the
broiler, Bake 20 min in 400
SNAPPY BAKED BEANS

(Microwave)
4 slices bacon, cut in small pieces
2 (l lb) cans pork and beans
c dark corn syrup
2 Tbsp chopped onions
c catsup
c finely crushed ginger snaps.
Cook bacon in large 1 qt casserole or

bean pot in microwave 4 min. Stir halfway
through cooking time. Stir in remaining
ingredients. Bake in bean casserole in
microwave 10 minutes. (or until done)
Stir every 4 minutes.
SCALLOPED CARROT & CELERY

3 c diced cooked carrots
c bread crumbs
*2 c medium white sauce
1 c diced cooked celery
c grated cheese
Combine cheese, crumbs and white sauce.

Fill a well-oiled baking dish with alternate
layers of vegetables and sauce mixture.
Cover and bake in 375 oven for 30 min. Serves 6
GLAZED CARROTS
4 med carrots, washed and scraped
c sugar
1 Tbsp butter
2 tsp carrot liquid
Slice carrots lengthwise, cook, covered
in small amount of boiling salted water.
Cook until tender. ( 10-15 min) Drain and

reserve 2 tsp liquid. In skillet, heat sugar,
butter, and carrot liquid until blended.
Add carrots & heat 8-10 min, until glazed and
lightly browned. Serves 2
CHINESE VEGETABLES
4 slices bacon, diced
c onion, chopped fine
tsp salt
1 Tbs soy sauce
1 tsp sugar
tsp accent
1 tsp cornstarch
c soup stock or
bouillon
2 c frozen or fresh peas, or other choice
Fry bacon and onion until crisp. Remove

from pan. In same pan cook remaining
ingredients 3 -10 min. Do not overcook
vegetables as they should be a little crisp
when served. Add bacon and onion to
vegetables and serve.
231
of vegetables such as beans, celery, or

cauliflower.
CREAM CORN SCALLOP
1 (10 oz) can Cream of Celery, Chicken,
or Mushroom Soup
1 Tbsp minced onion
dash pepper
1 (lb) can while kernel corn, drained
1 c bread crumbs
Combine soup, onion, and pepper in a

1 qt casserole, arranging alternate
layers of corn and soup mixture.
Mix bread crumbs with margarine and
dot the top of the casserole.
Bake in 400 oven 25 min. serves 6
POTATOES AU GRATIN
10 potatoes, cooked, cooled, peeled and
grated; spread in buttered pan.
Mix:
2 (10 oz) cans Cream Chicken Soup
2 c sour cream or 2 c IMO
1 square melted margarine
DEEP-FRIED ONION RINGS
1/3 c chopped onion.
1 egg
c milk
c flour
Mix together egg & milk. Sift flour, baking

powder, & salt and beat into egg mixture;
then add oil. Coat large onion rings and deep
fry until golden brown.
tsp baking powder

tsp salt
Tbsp salad oil
Mix with potatoes and bake 30 min.

at 350
CANDIED SWEET POTATOES

1 c brown sugar
3 Tbsp flour
2 Tbsp butter
1 c evaporated milk or cream
c nuts, crushed
8 marshmallows
1 lb. can sweet potatoes or yams
Mix sugar & flour well. Slice sweet

potatoes or yams in casserole. Sprinkle
sugar and flour over potatoes; dot with
butter. Add nuts then pour cream over all.
top with marshmallows. Bake 40-50- min.
350 oven
RELIEF SOCIETY DAY DINNER

1 layer raw potatoes, sliced
1 layer raw carrots sliced
1 layer sliced onions
1 layer raw potatoes
c uncooked rice
1 layer raw potatoes
Combine in layers in casserole dish. Pour 1 can

Tomato soup + 1 soup can of water over
vegetables. Salt & pepper to taste.
Bake slowly for 2-3 hours.
BAKED POTATOES OR TWICE BAKED POTATOES
232
Bake potatoes. When done, slice crosswise,

then fill with:
SOUR CREAM MIXTURE
recipe of Linda Miller Moore
1 c sour cream
1 c butter (room temperature)
grated cheese (to taste)
Bacon, cooked and crumbled (to taste)
Whip sour cream & butter together until
stiff and creamy. Fold in cheese and bacon.
Serve as topping for baked potatoes or mix
with mashed potatoes for twice baked
potatoes.
HINTS: For fluffy white mashed potatoes, add a little baking powder when you mash them.
Also folding a stiffly beaten egg white into mashed potatoes just before serving, adds extra
fluffiness.
If potatoes are boiled abt 5 min, then put into hot oven to bake, they will be done in about the
usual time.
DIVINE POTATOES
Boil 6 large potatoes (unpeeled), peel, and
grate or put through ricer; Saut c green
onions minced very fine in oil or butter, &
add to potatoes.
Mix together:
1 pt sour cream
c grated cheese
tsp salt
Add all ingredients to potatoes & onions
Put in greased casserole.
Roll 2 c Corn Flakes until fine, moisten with
butter, and sprinkle on top. Bake 30 min. at 350
1-2 pkg grated frozen potatoes may be

used in place of fresh potatoes.
Prepare as for Divine Potatoes.
Baking time is longer, allow at least
1 hours.
These potatoes have often been given the
nickname of Funeral Potatoes because
they are served so much of the time to
relatives after a funeral. (They are easily
mixed, and cooked, and there is not much
room for errors.)
GUACAMOLE POTATOES
recipe of Jolene Lasson
4 baking potatoes
1 ripe avocado
2 Tbsp sour cream
dash salt & pepper
4 slices bacon, crisply cooked & crumbled
Scrub potatoes and rub skins with shortening.
Prick skins with fork to allow steam to escape:
Bake at 375 for 1-1 hours. Mash avocado
with fork to chunky texture & mix in sour
233
cream & seasonings. When potatoes are done,

cut down center, spoon avocado mixture in &
sprinkle on crumbled bacon. Makes 4 servings.
POTATOES & CHEESE
recipe of Jolene Lasson
4 med potatoes
2 Tbsp margarine
1 Tbs grated onion
1 tsp salt
1/8 tsp pepper
tsp dry mustard

tsp paprika
3 Tbsp flour
2 c milk
1 c shredded
cheese
Boil potatoes, cut into 1 chunks. Place in

2 qt. casserole bowl. Melt butter in
saucepan. Blend in onion, salt, pepper, dry
mustard, paprika and flour. Stir over med.
heat 2 min. Add milk and stir till thickens.
Stir in cheese until melted. Pour over
potatoes. Bake uncovered 350 30 min.
HINT: Place potatoes in muffin tins for baking. They are easier to handle and will bake in less
time. For moist skins, cover muffin tin with foil wrap. This also works great for stuffed peppers
and baked apples.
Add a pinch of sugar to grease in which you are frying potatoes. (The potatoes will turn golden
brown.)
POTATOES DELUXE
recipe of Ada Shakespeare
4 c cooked cold potatoes-cubed
1 c shredded milk cheese
c chopped onion ( c dried)
Bread crumbs, buttered
2 Tbsp cut up pimento (optional)
Salt and pepper to taste-alternate potatoes

and other ingredients in layers & top with
bread crumbs. Bake in greased casserole
325 for 45 min. Serves at least 6
CREAMED ONION CASSEROLE

8-10 medium onions
1/3 c salad oil
3 Tbsp flour
1 c milk
1 c shredded mild cheese
c peanuts, chopped (optional)
Peel onions, & cook in boiling salted
water until tender. Drain.
Blend salad oil & flour, stir in milk &

cook slowly until thick, stirring
constantly. Add cheese, stir until melted
Add onions & heat through. Place in
serving bowl & sprinkle with chopped
peanuts or buttered bread crumbs.
Makes 6-8 servings.
PARSNIP FRITTER
(I am including this recipe in this cookbook only as a reminder of the parsnips our Mother
cooked for our family when we were small. We didnt have to eat any if we chose not to do so,
most of us did not choose to eat parsnips)
Boil two large or 3 small parsnips and mash them.
234
Add a little salt and a beaten egg, 1 tsp baking powder

1 c flour, and enough milk to make a batter.
Stir all together well.
Drop by spoonfuls into a frying pan of abt hot oil.
YAM-APPLE CASSEROLE
2 lg yams, boiled, peeled & sliced
2 apples, peeled, cored, & sliced
1 c brown sugar(packed)
tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 c water
lb butter
juice of lemon
1 tsp lemon extract
1 Tbsp grated fresh orange rind.
3 Tbsp cornstarch
Alternate layers of yams & apples in a

well-buttered casserole dish. Mix sugar,
cornstarch, salt, spices, water, lemon juice
& orange rind. Bring to a boil & pour over
apples and yams. Slice butter and layer over
apples, yams, and sauce. Dribble lemon
extract over all the mixture. Bake 1 hr. 350
Hint: Beans are high in protein and are a good meat substitute.
BUTTER, GLAZES, AND SAUCES
HONEY BUTTER
c butter
1 c honey
1 egg white
1 tsp vanilla
Whip together in blender or electric

Mixer. Serve on bread, rolls, etc.
LEMON BUTTER
Juice and grated peel of 1 large lemon
3 well beaten eggs
In double boiler, cook ingredients
until thick, stirring constantly.
Serve while hot on toast, hot rolls, or
nut breads.
Yield: 1 cup
CRANBERRY GLAZE FOR POULTRY
Combine:
1 cup canned cranberry sauce
235
cup brown sugar

1 Tbsp lemon juice
GLAZE FOR CARROTS
1 Tbsp sugar
1 tsp cornstarch
tsp salt
tsp ginger
c orange juice
Combine sugar, cornstarch, salt and
ginger in a small saucepan. Add orange
juice; cook, stirring constantly, until
mixture thickens and bubbles. Boil for
1 min. Stir in butter. Pour over
hot sliced carrots.
WHITE SAUCE
(While I was in Nursing School in Salt Lake City the Catholic Nuns at our school made
practically everything in white sauces probably to make the meat, vegetables, etc. go further. We
were so tired of white sauces when we finished at the school that my class-mates made a
promise to each other to never add a white sauce to anything. I pretty much kept that promiseI
am sure my children can remember that I did not ever cream a vegetable, unless it came that
way in the can, such as cream of corn.)
However, just in case someone wants to make a cream sauce..
WHITE SAUCE MIX
1 c flour
1 c soft butter or margarine
2 c dry instant milk powder
1 tsp salt
Mix together until well blended. Store in a tightly covered

jar in the refrigerator.
For 1 cup white sauce use:
Thin: c mix plus 1 c water
Medium: c mix plus 1 c water
Thick: c mix plus 1 c water
Add the water to the mix and cook over low heat, stirring frequently. DO NOT BOIL.
While I was living in McGill, Nevada we had what we called Indian Summer Days in the
fall.beautiful sunshine days, and cool nites. It was in the fall that our Mother did a lot of
canning of fruits, vegetables, and sauces. Our grade school was just two blocks from our home,
and on a beautiful September day while walking home from school, as I reached the bottom of
236
our street, I could smell the wonderful aroma of the Chili Sauce that Mother was making. I do
not have her recipe, but this one is similar to the one she used.
CHILI SAUCE
4 qts ripe tomatoes, peeled and chopped
3 c white onions, finely ground
1 c sweet red pepper
2 Tbsp. salt
1 Tbsp whole cloves
tsp cayenne or hot chilies (dry)
Garlic if desired
Wash vegetables, remove seeds, and white
Portions of peppers; Chop. Combine
vegetables, sugar, salt, and cayenne.
place over low heat and stir until sugar
is dissolved; cook slowly, stirring often
for about 2 hrs or until mixture thickens.
Add spice,( placed inside cheesecloth bag),
and vinegar. Cook until very thick.
TARTAR SAUCE
1 c green pepper
2 c sugar
1 Tbsp. salt
1 Tbsp mustard seed
2 c cider vinegar
3 sticks whole cinnamon
Remove cheese cloth bag.
Pack Chili Sauce in hot jars.
Heat water bath for 10 min. Makes 5 pints.
1 c mayonnaise
2Tbsp pickle relish
1 Tbsp chopped pimento
Combine all ingredients. Serve with fish.
Yield: About 1 c
VEGETABLE SAUCE
(for broccoli, etc.)
Minced onions
Cheese
Celery Salt
Mix soup, onion, and cheese together.

Heat in double boiler until onions are
tender and cheese is melted.
CHEESE SAUCE FOR BROCCOLI

c shredded sharp process American
Cheese
1 Tbsp milk
237
In top of double boiler, mix ingredients;

Heat over hot but not boiling water,
stirring until cheese melts and mixture
is hot Pour over hot broccoli.
ZIPPY SAUCE FOR MIXED VEGETABLES
2 hard-cooked eggs, chopped
3 Tbsp lemon juice
2 tbsp minced onion
1 tsp Worcestershire
tsp garlic salt
Dash of bottled hot pepper sauce
Combine ingredients and heat and stir
Over low heat just until hot through.
Pour over hot vegetables and serve.
APRICOT BARBECUE SAUCE
c cooking oil
tsp Worcestershire
c vinegar
1 tsp salt
cup apricot nectar
t oregano
c catsup
dash of hot pepper
2 tbsp brown sugar
Mix all ingredients, place ingredients in cooking pan.
Bring to a boil.
SWEET N SOUR SAUCE

1 Tbsp cornstarch
2 Tbsp water
c vinegar
1 cup sugar
1 cup catsup
1 can pineapple tidbits
Juice from pineapple tidbits
sinner for 5 min.
Blend cornstarch and water; Add to

remaining ingredients.
Heat until thickened; Simmer for 5 min.
MARINATING SAUCE FOR CHICKEN OR

STEAK
recipe of Lynette Anderson
Mix in Blender:
238
1 c oil
c soy sauce
c lemon juice
c Worcestershire Sauce
2Tbsp dry mustard or 2-3 Tbsp liquid
mustard
1 tsp parsley
1 tsp Black pepper
Layer meat or poultry in a glass pan, pour some of mixture over each layer.
For best results with tenderizing, marinate in refrigerator over-nite.
SPAGHETTI SAUCE
1 green pepper, diced
1 clove garlic crushed
2 sm. cans tomato paste
1 lg can tomatoes
1 tsp salt
pepper
1 tsp sugar
oil
Saut green pepper in a little oil until tender.

Add other ingredients and simmer slowly for 1 hr.
Serve on hot spaghetti.
Variation: Add cooked hamburger, finely cut and
cooked finely diced onions
SPANISH SAUCE
1 c chopped onions
2/3 c chopped green pepper
4 cloves garlic, put through garlic press
3 Tbsp olive oil
1 (2 size) can tomatoes
2 (6 oz) cans tomato paste
2 sm cans peeled green chilies
*salt to taste
In large frying pan, heat oil & saut onions, green

pepper, & garlic until tender. In electric blender,
blend tomatoes, paste, & chilies until completely
purred. Pour into frying pan with vegetables.
Simmer slowly, stirring occasionally until well
cooked. (abt 2 hrs.)
*Reserve salt until mixing sauce with meat, fish, or
other main dish, then salt to taste.
TEXAS BARBECUE SAUCE

1 c catsup
c vinegar
Tbsp dry mustard
tsp Tabasco sauce
(or red pepper)
1 Tbsp pepper
1 tsp chili powder
3 Tbsp brown sugar
c tomato juice
dash salt
1/8 tsp- tsp garlic powder
Mix all ingredients, simmer until all ingredients well blended. Serve over spareribs or beef.
MOCK SOUR CREAM
239
1 c low-fat cottage cheese

2 Tbsp low fat milk
Tbsp lemon juice
1. Combine all ingredients in container of

an electric blender. Cover & process
until smooth & creamy.
2. Transfer mixture to a serving container.
Cover and refrigerate until thoroughly
chilled.
Mock sour cream may be used as a sour cream substitute to top baked potatoes or tostadas.
Pureed vegetables or fruits, such as carrots, mushrooms, spinach, broccoli, leeks, and watercress,
can actually be the thickening base of a sauce. They provide excellent flavoring and a good
body.
FOAMY SAUCE
1 c whipping cream
2 egg whites.
1 tsp vanilla
1 c powdered sugar.
Beat egg whites until stiff, gradually adding

sugar. Add vanilla. Refrigerate. Just before
serving, whip cream, and gently fold into
chilled mixture. Serve on warm pudding.
HARD SAUCE
1/3 c butter
1 tsp orange juice (or orange or lemon rind)
1 c powdered sugar
1 tsp vanilla
Cream butter and sugar until well mixed and
fluffy. Add flavoring. Dont make it too
soft. Refrigerate until HARD. Cut into
squares to serve on warm pudding.
LEMON SAUCE
c sugar
c lemon juice
2 Tbsp cornstarch
1 c water
Dash of salt
In small saucepan, combine sugar and
cornstarch. Add water, stirring until
240
smooth. Bring to boiling, stirring

continually. Reduce heat; Simmer and
continue stirring until mixture is thickened
and translucent, about 5 min. Remove
from heat. Stir in butter, lemon peel, salt
and lemon juice. Cool slightly. serve
warm. Makes 1 cups.
CHERRY SAUCE
Cherry juice plus water to equal 1 c.
1 c brown sugar
dash of cinnamon
pinch of salt
1 heaping Tbsp butter
1 Tbsp flour
Combine ingredients, boil, then pour over
cake as soon as it is removed from oven.
Let stand about 1 hr. before serving cake.
SUGAR FREE RECIPES

HINTS and TIPS
Be sure to keep all sugar-free foods refrigerated or frozen.
For jellies or jams: Make according to your diet recipe and add 1 or 2 pkg unsweetened KoolAid for a delicious flavor.
Except for the chilled variety, cakes and pies are most flavorful if warmed just before serving.
Most regular recipes can be used for diabetics by omitting the sugar and adding their own
substitute sweeteners.
Note: When using any recipe, be sure to check the ingredients with your diet allowances.
PUMPKIN PIE
2 eggs slightly beaten
1 cups pumpkin
4 tsp dietetic brown sugar
tsp salt
tsp cinnamon
tsp ginger
tsp cloves
Mix ingredients as listed. Pour into pie

shell. Bake in preheated oven 425 for
15 min.
Reduce heat to 350 for 45 min. or until
knife inserted into the center comes out
clean.
241
1 2/3 cups (13 fld oz) evaporated milk

1 unbaked pie crust 9 with high fluted edges
BANANA BREAD
2 c bananas, sliced
1 tsp soda
2 eggs, beaten
tsp salt
c shortening
c nuts
1-3/4 c flour
Granulated sweetener to equal c
sugar.
Beat bananas to liquid, add eggs. In
Bowl, cream shortening; slowly add
sweetener and beat to fluffy. Add
bananas and egg mixture. Mix dry
ingredients and nuts. Stir in but do not
Beat. In greased loaf pan, bake at 300
for 1 hrs. or until done.
APPLE CAKE
3 c apples, peeled and thinly sliced
2-1/3 Tbsp brown sugar substitute
cinnamon to taste
Butter to taste
1 c cake flour
2 tsp baking powder
c shortening
1 egg, beaten
c skim milk
Granulated sweetener to equal 1 tsp sugar
Place apples in greased 9-inch pan. Mix
In brown sugar substitute, sprinkle with
cinnamon and dot with butter. In bowl,
mix flour and baking powder; work in
shortening to crumbly. Mix egg, milk
and sweetener. Stir into crumbly
mixture. Spread over apples. Bake at 375
for about 30 min. until apples are done.
Exchange: 1/12 cake equals bread,
1 fat and fruit 120 calories.
242
SPICE CUP CAKES

1-1/2 c flour
tsp cloves
1-1/2 tsp baking powder
c butter
1 tsp cinnamon
c cold water
tsp salt
2 eggs
tsp nutmeg
c raisins
tsp soda
Granulated sweetener to equal 2/3 c sugar
Combine flour, baking powder, cinnamon,
salt, nutmeg, soda, and cloves; cut in
butter to crumbly. Add remaining
ingredients and mix. Spoon into greased
Muffin tins. Bake 15-20 min 350
Exchange 1 cupcake equals 1 bread and
1- fat. 135 calories.
CHOCOLATE COOKIES
c semi sweet chocolate chips
2 Tsp margarine
1 egg
c plain yogurt
Granulated sweetener to equal c sugar
1 c flour
1 tsp baking soda
1/8 tsp salt
1 Tbsp coconut
Melt chips and margarine. Set aside to
cool. Beat egg to light, blend in yogurt,
sweetener and chocolate. Add flour, soda,
salt, and beat to blend. Drop on greased
cookie sheets and sprinkle with coconut.
Bake at 350 10 min or until done.
Exchange: 2 cookies equal 1 bread and
1 fat. 55 calories each.
PUDDING COOKIES
1 egg
tsp salt
2 Tbsp oil
1 pkg butterscotch diet pudding mix
c flour
1 tsp baking powder
243
1/8 tsp maple flavoring
1 Tbsp water
Beat egg and oil, set aside. Mix flour

baking powder, salt and pudding mix
together and add to egg mixture. Sir in
flavoring and water. Drop on greased
cookie sheet. Bake at 350 for 10 min. Test.
Exchange: 6 cookies equal fat, 2 bread
2/3 meat. 40 calories each.
STRAWBERRY PIE
1 c evaporated skim milk
1 pkg low cal strawberry gelatin
1 c boiling water
dash of salt
Artificial sweetener to equal c sugar
c strawberries
1 baked pie shell
Dissolve gelatin in boiling water, stir in salt &

sweetener. Chill over ice water & cool to syrupy.
Beat milk in chilled bowl to stiff; fold in gelatin
until no streaks remain. Fold in c strawberries.
Turn into baked shell. Chill for 3 hours.
Exchange: 1/8 equals 1 fat, c milk and 1 bread
About 150 calories.
Pour milk into loaf pan & put in freezer until

crystals form at edges. Chill bowl & beater.
RAISIN DIET COOKIES
Boil 3 min and then cool:
1- raisins
2 tsp cinnamon
tsp nutmeg
1/3 c shortening
1- c water
Add: 2 eggs
Artificial sweetener equal to c sugar
Sift and add:
1 tsp baking powder tsp salt
2 c flour
Add c nuts. Place on cookie sheet by drop.
Bake 350 12-15 min.
APPLE CRISP
4 c thinly sliced apples
2 Tbsp brown sugar substitute
c quick oatmeal
2 Tbsp flour
tsp cinnamon
In casserole mix apples and brown sugar substitute.

In bowl mix rest of ingredients until crumbly and
sprinkle over the apples and brown sugar substitute.
Bake at 350 for 45 min. or until apples are done.
Exchange: c equals 1 bread, 1 fruit, 1 fat.
155 calories.
244
Granulated sweetener to equal

1/3 c sugar
PEACH COBBLER
3 c drained, sliced diet peaches
1 tsp lemon juice
1 egg beaten
1/8 tsp nutmeg
c skim milk
2 tsp melted butter
Granulated Sweetener to equal 1 tsp sugar
1 c cake flour
2 tsp baking powder
c shortening
Small amount cinnamon
Combine peaches, lemon juice, nutmeg and
butter. Set aside. Mix flour and baking
powder, work in shortening to fine crumbs.
Stir in egg, skim milk and sweetener
Spread peaches in an 8-inch pan and top
with thin batter. Sprinkle with cinnamon
PINEAPPLE DESSERT BARS
1 c flour
1 tsp vanilla
1 c quick rolled oats
c cooking oil
tsp salt
2 c diet crushed, drained pineapple
Granulated sweetener to equal 1/3 c
sugar.
About 3 Tbsp pineapple juice
Mix together, all ingredients except
pineapple and pineapple juice. Mix
until crumbly then add just enough juice
to stick mixture together good. Spread
mixture in small baking pan. Cover
with the pineapple, then top with the other
half of mixture.
Bake at 350 for about 25 min.
Exchange: 1/12 equals 1 bread, 2 fat, 1/3 fruit.
About 160 calories per serving.
PINEAPPLE CHEESECAKE
245
3 c fresh pineapple
1 c water
12 oz can diet lemon-lime soda pop
2 Tbsp lemon juice
tsp salt
1 tsp vanilla
tsp sucaryl
1-1/3 c Ricotta cheese
1 graham cracker crust
Gently boil pineapple in water 20 min.
Soften gelatin in c pop; add to hot
pineapple. Stir to dissolve. Add rest
of pop, lemon, salt, vanilla and sucaryl.
Chill to thick. Beat to smooth. Add
cheese, pour into graham cracker crust.
Chill
Exchange: 1/6 cake equal 1 meat, 1 fruit,
and 1 bread. About 180 calories.
FRUIT FROSTING
4 Tbsp cream cheese
2 tsp artificially sweetened pineapple
or strawberry jam
Beat together
Exchange: equal 1 fat. 45 calories.
APPLE JELLY
4 tsp unflavored gelatin
2c unsweetened apple juice
2 Tbsp liquid sweetener
1 tsp lemon juice
Few drops yellow food color
1 to 2 pkgs. Unsweetened Kool-Aid
(this is for better flavor and is
optional.)
Soften gelatin in c of the juice.
Pour remaining juice in a pot and bring
to a boil. Remove from heat and add
Gelatin, stir to dissolve. Add
sweetener, lemon juice, food color and
246
Kool-Aid. Bring to a boil again. Chill

Exchange: 1 Tbsp equal fruit. 10 calories.
STRAWBERRY JAM
1 c. water
2 envelopes unflavored gelatin
1 or 2 small (23 oz) strawberry
Kool-Aid (unsweetened)
2 c strawberries
Granulated sweetener to equal 1 Tbsp sugar
In saucepan, sprinkle gelatin and
Kool-Aid over water. Add strawberries
and simmer 10 min. Add sweetener and
beat to smooth. Refrigerate
Exchange: Total equal 2 fruits, 80 calories.
Note: the Kool-Aid is only for flavor
without it the jam is flat.
CROCK POT HINTS and TIPS
Recipes that lend themselves to Crock Pot cooking are limitless. Almost any recipe requiring
baking or simmering, will work. Here are a few pointers:
Most meat and vegetable combination require at least 8 hours on Low heat.
Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked
8 to 10 hours so add these to sauces or liquid about 2 hours before serving.
All ingredients of most recipes can be put into the pot at the same time. Always try to add sauces
and liquids last.
Browning or sauting of meats and vegetables before putting them in the Crock Pot is NOT
necessary, except to remove excess fat from meat.
Less liquid is required on Low temperature because there is very little evaporation.
Herbs and spices increase their flavoring power in Crock Pot cooking while ground spices may
have lost some flavor. Adjust.
When cooking meats and vegetables together on Low setting, be sure to place vegetables on the
bottom, such as carrots and potatoes or where they will be kept moist, otherwise they may go
brown.
247
Avoid frequent removal of the cover for checking cooking progress or stirring. Significant
amounts of heat escape whenever this occurs.
For best results, the Crock Pot should always be at least half filled.
1 hr. on HIGH is approximately equal to 2 to 2 hrs on low. Low is the best setting most of the
time. Frozen foods will break a hot Crock Pot.
ITALIAN POT ROAST
3 to 4 lbs beef chuck roast
Salt and Pepper
1 (1- oz ) pkg spaghetti sauce mix
2 whole ripe tomatoes, chopped
Sprinkle meat with salt and pepper, then add
dry spaghetti sauce mix. Place in a slow
cooker. Top with chopped tomatoes. Cover
and cook on low heat for 7 to 9 hrs. or until
meat is tender. serves 6-7
HAMBURGER FOR CROCK POT
1 lbs ground beef
6 potatoes
5 carrots
2 c water
2 onions
salt & pepper
Fry meat until mixture falls apart &

lightly browns. Grate carrots & potatoes.
Grate or finely slice onions. Combine all
ingredients in pan with meat, salt & pepper
to taste, & 2 c water. After it is simmering
put into Crock Pot on Low setting for
several hours or all day.
TACOS IN A CROCKPOT
1. Use 1 flour tortilla for each person
2. Mix together:
Refried Beans (1 or 2 cans)
Taco Sauce
Diced fresh tomato (1 or 2)
Cooked hamburger can be added to
bean mixture if desired.
3. In Crock pot place: (in order written)
1 tortilla
Part of refried bean mixture
Grated Cheese (yellow cheese)
1 tortilla, and repeat #3 instructions
End with a tortilla
4. Put lid on crockpot, with heat set on
248
low for 3 hrs.

At 2 hrs sprinkle top of tortilla with
Cheese
To serve: Cut wedges of tortilla in a
pie shape.
WHOLE WHEAT CEREAL
(recipe on page 31)
SLOPPY JOE MIX
(recipe on page 67)
NAVY BEAN SOUP
(recipe on page 74)
VEGETABLE BEAN SOUP
(recipe on page 75)
CHILI
(recipe on page 76)
STUFFED FLANK STEAK
1- c packaged bread stuffing
1 (3 oz) can sliced mushrooms
1 to 1- lb flank steak, scored on both sides.
2 Tbsp salad oil
Sauce:
1 pkg ( oz) brown gravy mix
2 Tbsp minced green onion
c concentrated grape juice

c currant jelly
Combine stuffing with mushrooms and their

liquid; add butter and cheese. Spread over
steak; roll up like jelly roll. Fasten with
skewers or string. Pour oil in Crock pot.
Roll steak in oil coating all sides.
For Sauce:
Prepare gravy mix according
to package directions.
Pour gravy, grape juice, and onion over meat.
Cook covered on low for 8 to 10 hrs.
Remove meat from pot with a sieve.
249
Add jelly to sauce; stir until dissolved.

Serve over meat. makes 4 servings.
SWISS STEAK
1- lbs round steak, cut in small pieces
1 large can tomatoes
1 package onion soup mix
Place in Crock Pot and cook on low for

8-10 hours.
Serve over noodles or rice.
SLOWLY DEVILED BEEF

2 lbs lean stew beef, cut in 1 cubed
1 envelope (1 oz) Frenchs Seasoning
Mix for Sloppy Joes
1 can (6 oz) tomato paste
1 c coarsely sliced celery
1 green pepper, cut into squares
c water
2 Tbsp vinegar
Place all ingredients in electric Crock Pot

Stir to mix ingredients.
Cover & cook about 10 hrs on low, or 4- 5 hrs
on high.
Do not take peek or stir until near end
of the cooking time.
Serve beef with hot cooked noodles or rice.
This dish can also be cooked in a covered 2 qt casserole for 2 to 2 hrs. in a 325 oven
SMOTHERED STEAK
1- lbs round steak, cut in strips
1/3 c flour
1 tsp salt
tsp pepper
1 large onion, sliced
1 to 2 green peppers, sliced 1 (1-lb) can tomatoes
1(4 oz) can mushrooms, drained
2 Tbsp molasses, optional
3 Tbsp soy sauce
1 (10 oz) pkg frozen green beans, French Style.
Put steak strips, flour, salt and pepper
into Crock Pot. Stir well to coat steak.
Add all remaining ingredients. Cover
and cook on high for 1 hr., then turn to
low for 8 hrs. (or 5 hrs on high) Serve
with rice.
SCALLOPED POTATOES
6 med potatoes 3 Tbsp minced onion
6 slices bacon
1 tsp salt
tsp pepper
1 qt milk
250
Slice 2 potatoes and cover bottom of pot

Sprinkle 1/3 of other ingredients over this.
Slice 2 more potatoes over first layer, & 1/3
of other ingredients over that. Slice remaining
potatoes and put over that layer.
Put remaining onion, butter, bacon, salt &
pepper on this layer and cover with warm milk.
Set temperature control on 300 (low) and cook for
5-6 hours.
GROUND BEEF STROGANOFF
2 lbs ground beef
2 chopped onions
2 chopped cloves of garlic
Sliced fresh mushrooms
2 tsp salt
tsp pepper
1 c commercial sour cream
1 (10 oz)can Cream of Mushroom Soup
MARINATED ROAST BEEF
Brown meat in skillet; add onions & mushrooms

and saut until golden brown.
Put in Crock Pot with remaining ingredients.
Cover and cook on Low for 6-8 hrs. or on High
for 3-4 hours. Serve over buttered noodles.
3-4 lb beef tip, or round roast

Place roast in crock pot. Mix all ingredients
1 c apple cider
Prick beef roast thoroughly with fork.
1/3 c vegetable oil
(Reserve 1 c marinade) Pour rest of marinade
1 tsp salt
tsp pepper
slowly over roast. Replace cover of crock pot.
tsp garlic powder
Slowly cook roast on low heat 7-9 hrs.
After roast tender (thermometer registers 160) Heat reserved marinade over medium heat until
hot. Shake c cold water, 2 Tbsp flour, 2 tsp instant beef bouillon in covered container; stir
gradually into marinade. Heat to boiling stirring constantly. Boil & stir 1 min. Spoon over roast
just before serving.
POT ROAST WITH VEGETABLES
3-4 lb roast
1 can (10 oz) Cream of Mushroom Soup
Bouillon-Onion Mix
8 small potatoes
8 medium carrots, cut crosswise into halves
2 Tbsp water
Bouillon-Onion Mix:
c instant minced onion
2 Tbsp instant beef bouillon
tsp onion powder.
Place roast in crock pot.

Mix soup and bouillon-onion mix.
Spread over beef. Add vegetables.
Sprinkle with water.
Cover with crock pot lid.
Cook on low heat 7-9 hrs, or until
Meat thermometer registers 160
Skim fat off gravy. Thicken gravy, and
serve with roast.
251
Stir mix into 4 c boiling water, reduce heat

Cover. Simmer 5 min.
Note: 1 pkg (1-3/8 oz) onion soup mix can
be substituted for the Bouillon-Onion Mix.
SUPER EASY CHICKEN
4 frozen chicken-breasts halves
1 pkg dry Italian dressing mix
1 c warm water or chicken stock
1. Place chicken in slow cooker. Sprinkle with

dressing mix. Pour water over chicken.
2. Cover. Cook on low 8-10 hrs.
CHICKEN TORTILLAS
1 fryer cut up
6-8 tortillas
c chili salsa
2 Tbsp tapioca
1 med onion chopped
1 (10 oz) can Cream of Chicken Soup
2 c grated cheese
Mix soup, onion, salsa, & tapioca

Line bottom of crock pot with tortillas
Layer chicken, tortillas, salsa mixture, & cheese.
Repeat. Cover & cook on high for 6 hours.
CHICKEN NOODLE SOUP

(recipe on page 77)
CHICKEN CACCIATORE
2 to 3 lb fryer chicken, cut up
2 med. onion, thinly sliced
2 cloves garlic, minced
1 (1 lb) can tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
tsp pepper
1-2 tsp oregano leaves, crushed
tsp basil, crushed
tsp celery seed (optional_
1 bay leaf
c concentrated white grape juice
Place sliced onions in bottom of Crock pot.

Add chicken pieces, minced garlic, tomatoes,
tomato sauce, salt, pepper, herbs, and grape juice.
Cover and cook on low for 6-8 hrs. or
Cook on high for 2 to 4 hours.
Serve chicken pieces with sauce over hot buttered
spaghetti or vermicelli.
This recipe may be doubled for the 4 qt Crock
Pot.
CREAMY CHICKEN ITALIANO

4 boneless, skinless chicken-breast halves
1 envelope dry Italian Salad dressing mix
c water
8 (oz) pkg cream cheese,
softened
10 oz can Cream of Chicken Soup
4-oz can mushroom stems, and pieces, drained.
1. Place chicken in slow cooker

2. Combine salad dressing mix
and water. Pour over chicken
3. Cover. Cook on Low 3 hrs.
4. Combine cheese & soup until
blended. Stir in mushrooms.
Pour over chicken.
5. Cover. Cool on Low 1 hr, or until
252
chicken juices run clear.

6. Serve over noodles or rice.
FRUITED BARBECUE CHICKEN
29-oz can tomato sauce
20-oz can unsweetened crushed pineapple, undrained
2 Tbsp brown sugar
3 Tbsp vinegar
1 Tbsp instant minced onion 1 tsp paprika
2 tsp Worcestershire sauce tsp garlic powder
1/8 tsp pepper
3 lbs chicken, skinned & cubed
11-oz can Mandarin Oranges, drained.
1. Combine all ingredients except

chicken and oranges.
2. Add chicken pieces
3. Cover. Cook on High 4 hours.
4. Just before serving, fold in
oranges.
5. Serve over hot rice.
CRANBERRY CHICKEN
3-4 lb chicken pieces
1. Combine all ingredients in slow cooker.
tsp salt
tsp pepper
2. Cover. Bake on High for 4 hours, or on low
c diced celery
for 6-8 hours.
c diced onions
16-oz can whole berry cranberry sauce
1 c barbecue sauce
ORANGE CHICKEN & SWEET POTATOES
2-3 sweet potatoes, peeled & sliced
1. Place sweet potatoes in bottom of slow
3 whole chicken breasts, halved
cooker.
2/3 c flour
1 tsp salt
2. Rinse chicken breasts & pat dry.
1 tsp nutmeg
tsp cinnamon
3. Combine flour, salt, nutmeg, cinnamon,
dash pepper
dash garlic powder
pepper & garlic powder.
10 can Cream of Celery, or Cream
4. Thoroughly coat chicken in flour mixture
of Chicken Soup
5. Place on top of sweet potatoes.
4-oz can sliced mushrooms, drained
6. Combine soup with remaining
c orange juice
tsp grated orange rind
ingredients. Stir well. Pour over chicken.
2 tsp brown sugar
3 Tbsp flour
7. Cover. Cook on Low 8-10 hrs, or High
3-4 hrs.
8. Serve over rice.
SCALLOPED CHICKEN
5-oz pkg scalloped potatoes
scalloped potatoes dry seasoning pack
4 chicken breast halves, or 8 legs
10-oz pkg frozen peas
2 cups water
1. Put potatoes, seasoning pack, chicken, &

peas in slow cooker. Pour water over all.
2. Cover. Cook on Low 8-10 hrs, or on
High 4 hours.
CHICKEN-VEGETABLE DISH
253
4 skinless boneless chicken-breast halves

15-oz can crushed tomatoes
10-oz pkg frozen green beans
2 c water or chicken broth
1 c brown rice, uncooked
1 c sliced mushrooms
2 carrots chopped
1 onion chopped
tsp minced garlic
tsp herb-blend seasoning
tsp dried tarragon.
1. Combine all
ingredients in slow
cooker.
2. Cover.
3. Cook on High 2
hours, then on
Low, 3-5 hours.
RICE AND BROCCOLI CHICKEN

1 c long-rain rice, uncooked
3 c water
2 tsp chicken bouillon granules*
10 oz can Cream of Chicken Soup
10-oz bag frozen broccoli
2 c chopped, cooked chicken
tsp garlic powder
1 tsp onion salt
1 c grated cheddar cheese

2. Cook on High 3-4 hours
* To reduce salt in recipe, use low sodium or
no sodium bouillon.
If casserole is too runny, remove lid from slow
cooker for 15 minutes while continuing to cook
on High.
COOKING WITH WHEAT

WHOLE WHEAT CEREAL
1 c washed whole wheat
3 c warm water
1 tsp salt
Soak wheat in warm water for 12 hours.
Then put wheat and water and salt in a
blender. Cover and run blender for 3 min
Cook 1 hr. in double boiler over water.
Stir often.
or:
1 c whole wheat
1 tsp salt
2 c boiling water
Place in pan on stove and cook for 3 min.
Pour in a pre-heated thermos, seal, and
leave overnite. Honey, dates or raisins
may be added while boiling. This is
ready to eat in the morning.
BABIES WHOLE WHEAT CEREAL
254
Beat with blender or beater until smooth

2/3 c whole wheat flour
2 c boiling water
tsp salt
Cook in double boiler at least 30 min until

thick. Stir often. It may be necessary to
strain before and after cooking.
POPPED OR PARCHED WHEAT
Skillet Method: Soak wheat 1 hr. Dry
between paper towels or dish towels until
dry as possible. Put thin layer of wheat in
hot heavy cast iron skillet and shake over
stove burner as you would pop corn. When
lightly browned and lightly popped remove
from pan and season as for popcorn. May
use unsoaked wheat.
Oven Method: Put wheat (thin layer) in

oven proof pan and sprinkle with 2-3 Tbsp
water. Season with your choice of salt--seasoned salt, garlic, onion, etc.
Bake 400 until color changes. Stir often.
(See Breakfast Section for recipes for Whole-Wheat waffles, and pancakes)
WHEAT TREATS
1. Soak wheat in cold water 24 to 48 hours,
changing water once or twice during this
period, or boil wheat for 3o min.
(to triple volume)
2. Drain wheat & rinse. Remove excess water
on cloth or paper towel.
3. In a heavy skilled, heat veg oil to 350-400
Put small amounts of wheat (abt c) in wire
basket or strainer and deep fry in hot oil
for about 1 min. Drain on absorbent
paper (An electric fry pan may be used;
carefully drop the wheat kernels directly
into the pan of hot oil, and pour the oil
through a wire strainer to remove the
kernels after cooking.)
WHEAT CRUNCH
c honey
1/3 c regular powdered milk
2 Tbsp water tsp vanilla
1 c plain popped wheat
1 Tbsp peanut butter
255
Mix powdered milk and water to paste. Cook

honey to hard crack stage, and add milk
mixture and stir well over moderate heat for
about 1 min. Add vanilla, peanut butter and
popped wheat. Press in pan. Cool. Cut in
squares.
Variation: Add pecans for special treat.
CRUNCHY GRANOLA
8 c old fashioned rolled oats
6 c rolled wheat or cracked wheat
2 to 3 c coconut
2 c untoasted wheat germ
2 tsp salt
1 c water
1 c oil
3 tsp vanilla
1 c brown or raw sugar or 2 c honey
Bake 225 for 2 hrs or until golden brown.

Stir occasionally so it toasts evenly.
Mix together with your hands, all ingredients

but vanilla. Add vanilla. Put on ungreased
cookie sheet.
APPLESAUCE CAKE:
Cream together:
1 c sugar
c shortening
1 egg
Sift together:
2 c whole wheat flour
tsp salt
tsp soda
tsp cloves
1 tsp cinnamon.
Stir wet and dry mixtures together, then add
1 c raisins & desired amount of chopped nuts.
Heat 1 c thick unsweetened applesauce and
add to mixture. Pour into greased and floured
pan. bake 350 for 50 min.
WHOLE WHEAT NUT CAKE
Sift into large bowl:
3 c sifted whole wheat flour
1 c white sugar
2 tsp baking powder
1 tsp salt
Add to flour in order given:
1 c soft margarine or butter
c milk
2 tsp vanilla
256
2 eggs
Beat 300 brisk strokes or 2 min at medium
speed. Scrape bowl and spoon or beater often.
Add: 2 more eggs
Beat 2 more minutes
Fold in: 1 c very finely chopped nuts
Bake in greased and floured 9 or 10 tube pan
Bake 1 hr or until tested done at 375
Set pan on wire rack to cool for 10 to 15 min.
Remove from pan and cool completely before
icing. (or can ice with powdered sugar icing
while cake is still warm.)
WAR CAKE (WHOLE-WHEAT)
2 c raisins
tsp allspice
1 c honey
2 c water
1 tsp cinnamon
tsp cloves
2 c whole-wheat flour
2 c water
1 tsp soda
Boil raisins, honey, spices, and water

then cool. Add flour and soda, and
additional water to make consistency of cake.
dough.
Bake in 9 inch square greased and floured pan
at 35 for 40 min. When cool glaze with 1 cup
powered sugar mixed with lemon
WHOLE-WHEAT BROWNIE
1 c firmly packed brown sugar
2 eggs
tsp vanilla
c whole-wheat flour
tsp salt
6 Tbsp cocoa
1 c chopped walnuts
Cream butter and sugar together until light
and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla.
Gradually stir in flour and salt. Combine
cocoa and 2 Tbsp butter. Add cocoa
mixture and nuts and mix well. Spread in
greased 9 inch square pan and bake 45 min
in 325 oven. Cool in pan or rack. Cut into bars.
WHOLE WHEAT OATMEAL CAKE
Mix and set aside to cool:
257
1 c boiling water
1 c quick cooking oats
1 c chopped raisins/nuts (optional)
Cream together:
c shortening or oil
2 eggs, beaten
1c packed brown sugar
c white sugar
Sift together and add to sugar mixtures:
1 tsp cinnamon
1 tsp soda
1 tsp salt
Add soaked oatmeal and mix well. Bake in
13x9x2x greased pan at 350 for 45-55
minutes or until tests done. Spread with
topping while cake is hot.
Topping:
Boil 2 min: c butter or margarine
1 c brown sugar
2 Tbsp canned milk
Then add:
c coconut
c chopped nuts
Spread on HOT cake and let cool.
WHOLE WHEAT SNICKERDOODLES
Cream together:
1 c shortening
1 tsp vanilla
1 c white or brown sugar
Add and beat: 2 eggs
Sift together and add to sugar mixture:
1 tsp soda
tsp salt
2 c sifted whole wheat flour
Mix well. Roll into balls the size of a
walnut and roll in mixture of:
2 Tbsp white sugar and 1-2 tsp cinnamon
Place on ungreased cookie sheet. Bake 400
8 to 10 min.
WHOLE WHEAT CORN BREAD
1 cornmeal
1 c milk
1 Tbsp baking powder 2 eggs
1 Tbsp sugar
2 Tbsp oil or butter
Stir together and whip by hand for 2 min.
Pour into greased loaf pan and bake 20-30
258
minutes at 350.
Quick variation: Spred batter in a deep
sided cookie sheet (about inch deep.)
and bake 8 to 10 min. Cut 4x1 inch
fingers with a pizza wheel.
WHOLE WHEAT HAMBURGER BUNS
3 c warm water
1 c oil
c sugar or honey 6 Tbsp yeast
1 Tbsp salt
3 eggs beaten
6 c white flour
3 to 4 c whole-wheat flour
Mix water, sugar or honey and yeast.
When yeast is dissolved, add oil, eggs,
and flour. Knead until well blended
and roll out inch thick and shape
with a # 2 size can for a cutter.
Place on a cookie sheet and brush with
melted butter. Let rise for 10 min
(away from any draft) Bake 10 min in 425 oven.
WHOLE-WHEAT VARIATION: Use all whole-wheat flour
WHEAT THINS
Mix dry ingredients, add oil-water-salt
1 Tbsp sugar
mixture. Knead as little as possible. Make
1 c white flour
smooth dough then roll as thin as possible on
1/3 c oil emulsified in blender
unoiled cookie sheet (not more than 1/8 inch
with tsp salt and
thick) Mark with knife to size of crackers
1 c water.
desired, but do not cut clear through. Prick each
cracker a few times with fork. Sprinkle lightly
with salt or onion alt as desired. Bake 350
until crisp and light brown 30 to 35 min.
WHEAT SPROUTS CANDY
1c sprouted wheat
1 c nuts
1 c raisin, dates or figs
or combination of all three
1 c coconut.
(except for coconut)
Grind the above in food grinder, using
a fine blade. Mix well and shape into
balls the size of marbles. roll in fine
259
coconut. chill in refrigerator.

SPROUTED WHEAT CANDY
c coarsely ground or chopped wheat
sprouts (can use blender)
c non-instant powdered milk
1/3 c warmed honey
tsp vanilla or other flavoring
(lemon, orange, almond, anise, etc.)
Flaked coconut
In a small bowl put powdered milk and
drizzle over it the vanilla and honey.
Blend with a fork. At some point it]
will be easier to use fingers to knead
all milk in. Knead in the ground sprouts.
This will be sticky but easy to handle.
Make into inch balls and roll in flaked
coconut.
BASIC WHOLE-WHEAT ROLLS
Mix and let stand 5 min:
2 Tbsp or 2 pkg dry yeast
1 c warm water
(use lukewarm for cake yeast)
Add to yeast and beat:
1/3 c oil or melted shortening
1/3 c packed brown sugar or white
2 well beaten eggs
2 tsp salt
Turn onto a well-floured board, turn dough

over to coat with flour and knead 10 min. or
until smooth & satiny. Place in greased bowl.
Cover & allow to rise until almost double in
bulk (1-2 hrs.) Roll out inch thick, cut &
mold into desired shapes, then place on greased
pan. Let rise in warm place until slightly less
than double. (abt 45 min.-1 hr.) Bake 375-400
for 15-20 min.
Add: c dry milk powder. Mix well

Add gradually:
4 to 5 c whole wheat flour
(enough to make soft dough which leaves
side of bowl)
CRACKED WHEAT BREAD
3 c cracked wheat
6 c boiling water
3 Tbsp dry yeast
3 Tbsp sugar
1 c warm water
4 tsp sugar
3 Tbsp salt
4 Tbsp honey
6 Tbsp shortening or oil
Slowly add cracked wheat into boiling water &

let stand until water is luke warm. Combine yeast,
sugar, 1 c water and yeast mixture & let yeast rise.
Add sugar, honey, salt, shortening & flour.
(It may not take all the flour). Keep dough light &
260
Abt 12 c white flour
not too heavy. Knead, let rise, mix down, & let
rise again. Shape into 5 large loaves. Bake 350
55 min. & remove from oven & cool on racks.
75% WHOLE-WHEAT BREAD FROM MANTI TEMPLE

3 qts whole wheat flour
1 qt. white flour
1 c melted shortening
1 Tbsp salt
2 Tbsp dry yeast

2 qts warm water
1 c milk powder
6 Tbsp honey
Mix together yeast & warm water.

Let stand until dissolved. Add other
ingredients & knead 10 min. Let rise
twice then place into pans. Let rise 15 min.
Bake 350 30 min. Yields 7 loaves (or 6
large loaves)
WHOLE-WHEAT BREAD
c warm water
1 tsp brown sugar
Dissolve yeast & sugar (1 tsp) in the c warm
2 Tbs dry yeast
3 Tbsp oil
water. combine & beat together sugar, oil, salt,
(or 2 fresh yeast cakes) 1 Tbsp salt
milk, hot water, & 3 c flour. Add egg, yeast
5 Tbsp brown sugar
1 c hot water
mixture, and the other 2 c flour. Mix & turn onto
1 c canned milk
1 beaten egg
floured board. Knead for 5 min. Let rise for 1 hr.
Mold into 3 small loaves, let rise 15 min. more.
Bake for 25 min. in 400 oven. Yield 3 loaves.
WHOLE-WHEAT GRANOLA MUFFINS
1 c sifted flour
1 tsp flour
c whole wheat flour
c raisins
1 beaten egg
tsp salt
c cooking oil
1 c granola
1 c milk
c brown sugar (firmly packed)
Sift flour, baking powder & salt into bowl.

Add granola, br. sugar & whole wheat flour.
Combine egg, oil, & milk. Add to dry
ingredients, stirring just enough to moisten.
Stir in combined raisins & 1 tsp flour. Spoon
into greased muffin tins filling 2/3 full. Bake
in 400 oven 20 min. or until done. Yield:12
POPPED WHEAT
Ingredients: Wheat, Cooking Oil, and seasonings (1 c wheat = 2 c popped
Equipment needed: Large 6 qt kettle for heating oil. *A metal colander for lifting hot wheat out
of oil. Tongs, deep fat thermometer, stacks of absorbent paper.
*(A two- piece spaghetti cooker would work for pan to cook in)
Instructions: Cover whole wheat kernels with cold water in container large enough to allow for
expansion of wheat. Soak 1 day (24 hrs). If water foams up, rinse wheat in colander under
running water and put back into pan and cover with fresh water. Soaking softens wheat for better
popping results.
261
On second day, drain wheat and rinse in colander under running water; then drain and shake off
excess water. Spread wheat kernels on paper towels (that have been place on top of old
newspapers) to dry for 2 or 3 hours or until excess moisture has evaporated. When wheat has
lost its glossy appearance it is ready to cook.
Meantime assemble your equipment. When wheat is ready fill saucepan full (NO MORE)
with cooking oil and heat to 400 using a deep fat thermometer to be sure proper temperature is
maintained. A cooking temperature that is too low results in tough chewy unpopped wheat rather
than the crisp crunchy popped wheat.
Set metal colander down into hot fat, then pour in 2/3 to c semi-dry wheat, very slowly the
first time to make sure oil doesnt foam up and out of pan. By the time the foam has subsided
(abt 30 seconds) the wheat is popped.
Remove colander from hot oil with tongs, shake lightly to remove excess oil and pour wheat
over paper towels laid on pile of newspapers. Keep turning up new paper with each batch.
When drained, spread wheat immediately in large shallow container, such as a dripper pan.
Season with garlic, onion, or seasoned salt.
Keep doing this procedure until all wheat is popped. Add oil to pan occasionally to keep oil deep
enough, but do not proceed until temperature is back up.
Yield: 2 qts wheat equals 1 gallon popped wheat.
SPROUTING GRAINS, BEANS, AND PEAS
Sprouting seeds not only are one of the wonders of this world but probably produce by far the
most nutritively valuable addition to the diet in relation to their cost. cup of grain or beans
expands into one pint of sprouts with rich protein content. The sprouting action greatly increases
the already rich vitamin content. Soybeans, however, are the only seeds in which the protein is
complete.
Use or buy seeds, preferable organically grown that have not been chemically pretreated for
agricultural purposes. Remove any damaged or moldy seeds. For about a one-pint yield, wash
and soak overnight in:
1 cup water
c seeds: alfalfa, red clover, fenugreek, mustard, radish, sesame, sunflower; any grains, beans,
or peas.
Avoid potato and tomato seeds, which when sprouting, are poisonous, and fava and lima beans,
which are extremely toxic when used raw.
Next morning drain, reserving the liquid for stock. Place the seeds in a one-quart wide-mouthed
glass jar securely closed with nylon mesh or cheese-cloth so that air can reach the seeds. If the
jar is stored on its side the seeds can be shaken to spread the seeds over a larger area, which is
desirable.
Place the jar in a dark, warm cupboard or in an opaque bag so that light is excluded but air is still
available.
If this method is used, it is important to rinse and drain the seeds three times daily and to invert
the jar to let it drain thorough after each rinsing. If you cannot rinse three times daily, place the
262
seeds in a well-soaked new clay flower pot. The newness is important to discourage fungal
development. The drain hole should be stopped up with a cotton wad or a cork.
Place the pot in a saucer of water that you keep filled all during the process of sprouting. Place
the pot in its saucer, loosely covered with a plate, in a dark, warm place. Which ever method you
use, watch closely and discard if molding. Sprouts should develop in 3-5 days, although mung
and soybeans may take 6-8 days.
A general rule is to serve the sprouted seeds when the sprout is at least as long as the seed,
although sunflower and sesame are served when the sprout first appears. Chick-peas, flax,
lentils, and soybeans can be used with about inch sprouts, and mung bean sprouts can be more
than 2 inches. If not served at once, refrigerate sprouted seeds in a covered colander or a loosely
covered container. Do not hold more than a day or two. They can be frozen, but considerable
nutritive value is lost. You may also add them to stir-fried dishes or to soups and stews just
before serving, but for best nutritional results serve them raw, hulls and all, as a garnish or in
salads or sandwich fillings. If you care to remove the hulls, stir the sprouts in a bowl of cold
water until the husks rise and may be skimmed off.
FOOD FOR EMERGENCIES

Food would be priceless if it were badly needed in an emergency situation. You should include
in your kit a 3 day supply of non-perishable food, preferably requiring no refrigeration, cooking
or preparation. The food items should be compact and lightweight, such as freeze-dried
foods(most preferable) in sealed packages or food items in small cans. Food could also be
placed in assorted, lock top plastic pill containers available at your local pharmacy. These can
hold up to one cup of food and are water tight.
Your first priority should be to include the most nutritious and high calorie food items first.
Make sure it is a well-balanced diet. Nutrition is important because in an emergency you will be
under unexpected stress and fear, which depletes your body of vital nutrients very quickly. To
sustain life for 24 hrs. it takes about 1700 calories with the body at rest at a comfortable (not
cold) temperature. Stressful or emergency conditions, which are physically exhausting, can
expend 4,000 to 6,000 calories.
Keep in mind both the storage life and the nutritional life of the foods you put in your kit. A
foods nutritional value will be gone long before it spoils. That is why it is important to rotate or
replace your food items. Keeping a record will help you rotate or replace food items before they
spoil.
Since one bad apple spoils the whole bushel, its a good idea to place each food item,
regardless of what it comes in, into a zip-loc plastic bag also. Using a wax marking pen, write
263
the date of purchase on each food item to help you determine when to rotate or replace it.
Canned foods lose their maximum freshness after one year. Freeze-dried foods will stay fresh
for ten to fifteen years provided they are nitrogen vacuum packed and are kept in a cool, dry
location. Aim to keep your emergency kit (with your food in it) in a cool, dark, dry location
between 40 F to 60 F.
Take into account your familys food preferences, their eating habits, ages, and state of health. It
is of no use to include foods your family doesnt like or cant eat.
Each family members food should be individualized to their own needs. Pay particular attention
to the needs of infants, invalids, diabetics, the elderly and chronically ill, the handicapped, and
also those family members who are allergic to certain food.
FOOD STORAGE ITEMS

Canned meats
Tuna
Ham
Chicken
Turkey
Corned Beef
Vienna Sausages
Spam
Beef Stew
Soybean Products
Smoked or Dried Meats
Beef Jerky
Venison Jerky
Canned or Freeze-Dried Vegetables
Potatoes (canned)
Dehydrated:
Potato Buds or
Canned Fruit
Pears
Peaches
Cherries
Tomatoes
Plums
Prunes
Apples
Berries
Mushrooms
Olives
Shredded Coconut
Apricots
Fruit Cocktail
Tropical Fruit Cocktail
Grapefruit
Mandarin Oranges
Applesauce
Pineapples, sliced
264
Mashed or
Sliced (for scalloped potatoes)
Peas
Corn
Asparagus
Pickles
Bread & Butter
Mushrooms
Carrots
Squash
Beets
Pickled Beets
Green Beans
Dinner Canned Items
Pork and Beans
Baked Beans
Chili
Spaghetti Sauce
Spaghetti
Dried Hamburger
Cooked Hamburger (frozen)
Onions, dried
MISC:
Pineapples, crushed
Fruit Leather
Raisins (small boxes)
Juices C-canned, (4-6 oz), P-powdered,
CR-crystal form (lightweight)
B-bottle
Apple Juice (B)
Prune Juice (B)
Cranberry (B)
Cran-apple (B)
V-8 (C) small
Grapefruit Juice
Pineapple Juice
Orange Juice (B)
On cold, snowy winter days in McGill, our Mother used to make Clay or Salt Dough for us
(no play-do in stores in those days) and we spent hours molding animals, and other things.
Clay
2 cups boiled water 4 cups flour
2 tsp. alum
1 cup salt
Food coloring
1 Tbsp. melted shortening
Boil water and add alum and food coloring.
Pour over flour and salt, which have been
previously mixed together. Add melted
shortening, mix well, first with spoon and then
with hands as mixture cools. Store in a plastic
bag or tightly capped jar. This will keep for
months in the refrigerator. If it starts to dry out,
dampen it with a little water

and store it for a few hours
before using.
Salt Dough
1 cup flour
1 cup salt
food coloring
265
about 2/3 cup water

Add food coloring to water.
Mix water with flour and salt. Add
additional water if dough is not soft
enough to hold shapes.
Keep mixture in a tightly capped jar or
plastic bag.
STAIN REMOVAL AND OTHER HOUSEHOLD HINTS

TODDLER WHITE SHOES;
Polish with shoe white polish. Use a piece of wax paper as polisher. It puts a new look back in
the shoe and keeps polish from rubbing off onto the clothes.
To remove dark stain from water in cookware-add 2 Tbsp cream of tartar, 1 qt water, and boil 10
min.
To remove white spots from table tops, cover the white area with plain Vaseline. Let it stand at
least 24 hours. Wipe off and rub well.
To remove spots from clothing, first stitch around the soiled area with contrasting thread. It
helps to keep track of the soiled spot when the material is damp.
To get rid of mildew, wash cloth in hot suds, moisten with lemon juice and salt and dry in the
sun. Another suggestion: to remove mildew, use white vinegar.
To clean spots on carpets, etc. rub dry cornstarch on spots with brush, leave overnight Vacuum
up cornstarch. Do second application if necessary.
TO REMOVE STAINS ON WASHABLE FABRICS:
266
Blood--Soak in cold water about 30 min. If stain remains, work soap or detergent into it, rinse,
launder as usual. Ammonia will also remove blood stains.
Chocolate, Gravy, Lipstick--Work paste of soap or detergent into stain, launder as usual; If
grease remains, sponge with cleaning fluid.
Fabric Softener stain--Rub with bar soap and launder as usual.
Fresh fruits and juices--Pre-wash in cold water, then hot. If on white material, bleach if
necessary.
Milk, Egg, Ice Cream--Soak in cold water, rub paste of soap or detergent into stain, launder as
usual.
Paint--Soak in turpentine or paint remover; rub paste of soap or detergent into stain, launder as
usual.
RustEqual parts of table salt and cream of tartar mixed together, dampen stain and spread
mixture on, then place in direct sun for several hours.
Rubbing alcohol will remove ball point pen ink from clothing if applied before washing
STAIN REMOVAL GUIDE
STAIN
FABRICS
Cotton/Linen, Acrylic, Nylon,
Polyester, Olefin (a nylonlike,
Stain-resistant fabric
Wool Acetate, Wool/Silk, Rayon,

Triacetate, Synthetics
Alcoholic Beverages, Sponge with cool water. Soak in

Perfumes, Cough
detergent and cool water.
Syrup
Rinse. Launder
Flush with cool water. Apply wetSpotter (see Cleaning Agents) with a
few drops of white vinegar. Blot with
wet spotter. Rinse, dry, launder
Red wine: Soak with White
Red wine: Lukewarm-water rinse.
Wine. Flush with full-strength
Blot with alcohol, or use spot
Rubbing alcohol.* Do not use
remover. Rinse Launder.
Rubbing alcohol on acrylic,
Do not use ammonia or enzymes on
Acetate or Triacetate. Cool-water wool or silk.
rinse. Launder with enzyme
Detergent.
White Wine: Cool-water rinse
launder.
Blood, Grass,
Gravy, Egg, Milk,
Presoak stain in cold water.

Persistent stain: Apply cold
Cold water sponge with a few drops

of ammonia or use wet-spotter with
267
Chocolate, Fruits,
Ice Cream,
Vegetables
water/cornstarch paste. Rub

lightly, dry and brush gently.
drops of ammonia. Soak in enzyme

detergent 35 minutes or dry clean.
Do not use ammonia or enzymes
on wool or silk
Baby Foods,
Formula, Dairy
Products
Scrape or wipe fabric and rinse

in cool water. Presoak in
enzyme detergent 40 minute.
Launder
Scrape or wipe up liquid. Apply

dry spotter and cover with damp
Cloth. Flush with dry-cleaning
fluid. Dry
Candle Wax,
Crayons,
Shoe Polish
Pencils
Scrape off excess. Place

between sheets of paper
toweling; press with warm
iron. Repeat until stain is
absorbed. Apply dry-cleaning
fluid.
Freeze, scrape off excess. Clean

with solution of one part rubbing
alcohol, two parts cold water, or
use dry-cleaning fluid. Rinse.
Do not use alcohol on acrylic,
Acetate or triacetate.
Candy
(non chocolate
Presoak in warm, sudsy water.

Launder. Use dry-cleaning
Fluid if necessary
Scrape. Moisten with wet-spotter

Cool water flush. Sponge with
rubbing alcohol. Flush
CATSUP
Scrape off excess. Sponge with

Dry-cleaning fluid and work in.
Launder. Set stain: Presoak in
paste of enzyme detergent and
water. Rinse and launder
Scrape off excess. Rub with drycleaning fluid. Persistent stain:

dampen with dry-spotter. See
Cleaning Agents this list.
CHEWING GUM
ADHESIVE
TAPE
RUBBER
CEMENT
Freeze. Scrape carefully. Sponge

with dry cleaning fluid. Persistent
stain: sponge with dry-spotter,
flush with dry-cleaning fluid.
Launder
Same as for cotton/linen
COFFEE, TEA
SOFT DRINKS
Sponge with cool water. Soak in

solution of 1qt. lukewarm water,
tsp liquid dishwashing
detergent, 1 tsp white vinegar
(except cotton/linen) Rinse.
Launder. Persistent stain:
Soak in enzyme detergent. Launder.
Blot excess. Sponge with wet-blotter

or dry cleaning fluid. Stubborn
stain: Wash in enzyme detergent.
Rinse. Launder.
wool or silk.
COFFEE, AND
TEA WITH MILK
Soak in cool water. Wash in lukeIf washable, use a milk detergent or

warm water and enzyme detergent. Wool soak. If not, dry-clean.
268
Persistent stain: Work dry

Cornmeal into spot. Launder
DEODORANTS &
ANTIPERSPIRANTS
Soak 30 min. in 1 qt Cool Water

1 Tbsp Ammonia, tsp Liquid
Detergent. Cool-rinse. Launder
Same as for cotton/linen Stubborn

stains: Apply dry-spotter. Coolwater rinse. Launder or dry-clean
Wool or silk
GREASE, OIL,
BUTTER
MARGARINE
SALAD
DRESSING
OILY
MEDICINES
Blot stain with paper towel

Place between paper towels
and press with warm iron. Flush
with dry-cleaning fluid. Launder
Stubborn spot: Repeat and launder
with enzyme detergent.
Car Grease: Work petroleum jelly
Into stain. Wipe off excess. Rub
In undiluted liquid detergent.
Launder.
Same as for cotton/linen. Dry

clean
MILDEW
If mildew has advanced, the stain

may be permanent. Brush off and
launder in hot water with
detergent (and chlorine
bleach if safe for the fabric)
Dry-clean
MUSTARD
Mustard is a dye, so treat

Immediately. Wipe off, flush
With dry-cleaning fluid.
Stubborn stain : Repeat and
Launder with enzyme detergent
Same as for cotton/linen

Stubborn stain: Apply wetspotter. Cool-water flush.
Launder or dry-clean
FOOD
COLORING
HAIR
COLORING
FABRIC
DYES
MERCUROCHROME
Immediately soak in 1 qt warm water

tsp liquid detergent, 1 Tbsp
Ammonia for 45 min. Rinse. Resoak
for 60 min. in 1 qt warm water, 1 Tbsp
vinegar (except cotton/linen). Rinse
Soak reappearing stains with rubbing
Alcohol. Launder, using bleach on
whites.
Immediately apply wet-spotter

with a few drops of Ammonia.**
Repeat until stain diminishes.
Sponge with rubbing Alcohol.*
INK
Apply hair spray. Flush with

Solution of tsp Liquid Detergent,
Sponge with cool water. Apply

Hair Spray. Add a dry-spotter
269
1 qt. Warm Water, 1 Tbsp White

Vinegar (except cotton/linen)
Blot with cloth. Repeat. Soak 30
Min. Rinse. Stubborn stain:
Sponge with Rubbing Alcohol.*
Rinse. Launder.
IRON RUST
Sponge with cool water. Squeeze

Lemon Juice through spot; hold
Fabric in steam from boiling tea
kettle 3 to 5 min. Cool-water
rinse. Stubborn rust: Wash with a
Phosphate Detergent. Last resort:
Use commercial rust remover.
Launder. Caution: Never use
Chlorine bleach on rust stains
LIPSTICKS,
Apply dry-spotter. Keep moist
ALL COSMETICS
until spot disappears.
(EYE SHADOW
Cool water sponge.
MASCARA,
Stubborn stains: Use wetPOWDER,
spotter with a few drops of
BLUSHER, ETC)
Ammonia. Sponge
NAIL POLISH
Place stained area facedown on
paper toweling. Sponge back
of stain with nail-polish remover
after testing fabric for acetone
resistance. Add more acetone
until stain disappears. Launder
with a few drops of Vinegar, &

let stand for 40 min. Blot
frequently & reapply as necessary. Cool-water rinse. Stubborn
stain: Us Dry-cleaning Fluid.
Launder or Dry-clean.
Iron-rust stains are nearly
impossible to remove from
materials that must be drycleaned. Try dry-cleaning
fluid, but dont expect much.
Same as for cotton/linen**

Dry-clean.
Same as for cotton-linen

but test fabric first, as synthetics are prone to damage.
If fabric cant take acetone,
youre stuck with the stain.
TAR,
LIQUID
ASPHALT
Scrape off excess. Rub spot with

Kerosene or Turpentine, testing
for fabric safety first. Alternative
method: Flush with dry-cleaning
Fluid. Launder with Enzyme
Detergent
URINE
VOMIT
MUCUS
FECES
(animal or
Human)
Flush with Club Soda or solution

of Baking Soda and Cool Water
Colored Fabrics: Sponge spot with
Ammonia Water Solution. Soak 30
minutes in 1 Tbsp Ammonia, tsp
Liquid Detergent, 1 qt Water.
Rinse. Launder in Enzyme Detergent.
Stubborn stain: Soak 90 minutes in
1 Tbsp White Vinegar (except cotton/
270
Linen) 1 qt Water. Rinse and Launder.

UNKNOWN
SOURCE
Saturate with Rubbing Alcohol* then

wipe with Ammonia-moistened
cloth. Persistent stain: Sponge with
Dry-cleaning Fluid. If necessary,
flush again. Launder with an
Enzyme Detergent.
Sponge with dry-cleaning fluid.

Apply dry-spotter. Flush with
dry-cleaning fluid. Persistent
stain: sponge with water,
apply drops of White Vinegar
Sponge with diluted Rubbing
Alcohol* Dry-clean
*Caution: do not use alcohol on acrylic, acetate, or triacetate.

**Caution: Do not use ammonia or enzymes on wool or silk
CLEANING AGENTS
DRY-SPOTTER
1 PART Coconut Oil (available at a pharmacy) or mineral oil and 8 parts Dry-cleaning Solvent
Store tightly capped glass container to prevent evaporation.
Caution: Mixture is poisonous and flammable, so use and store carefully.
WET-SPOTTER
1 PART Liquid Detergent, 1 part Glycerin (from a pharmacy) and 8 parts water. Shake
mixture well before using. Store in a plastic squeeze bottle with a tip.
ENZYME AGENTS: Biological cleaning detergents or chemicals used on organic stains, such
as grass, blood, etc.
Caution: not to be used on silks or woolens. Follow product directions carefully.
EASY CLEANING TIPS
Act quickly to remove stains
Pretest fabrics before using any stain remover
Remove as much stain as possible by scraping or brushing DO NOT RUB
Work on a glass surface since chemicals may damage metal, wools and plastic
Work in a well-ventilated room
Dont smoke or work near an open fire.
271
Never use hot water on stains-it will set them

Follow instructions when using cleaning agents. Never mix them unless instructed.
Wear rubber gloves
Dont use vinegar on cotton/linen, alcohol on acrylic, or enzyme products on wool/silk.
Store cleaning agents out of reach of children.
HANDY HINTS FOR HOMEMAKERS

A damp chamois will take all cat or dog hairs from your upholstered furniture.
Run resin across a piece of thread before threading your needle and sewing on buttons. The
buttons will really stay on because the resin toughens the thread.
To quickly separate bacon slices for cooking, roll the unopened package forward and then
backward.
Before painting, put a coat of petroleum jelly over doorknob, hinges, and locks. If paint
splashes on any of these parts they can easily and quickly be wiped off.
To clean and take off stubborn spots on lens of your glasses, clean with tooth paste (apply with
cotton), then wash with warm water.
A cloth wet in white vinegar and wring out, then rubbed along a let-down hem line will help take
the hem mark out. (Or use the vinegar cloth as a press cloth.)
Add 1 Tbsp Epson Salts to each gal of water to prevent fading of colored material.
Remove gum by rubbing ice on it. Gum will roll off fabric.
272
Hide scratches on furniture by taking a piece of walnut or pecan meat and rub over scratch until
oil from the nut stains the scratch. (Walnut works best on walnut furniture, etc.)
To keep lemons indefinitely, place fresh lemons in a covered bottle and place in fridge. They
will keep for months.
Molasses and honey will not stick to measuring cup if you first dip the cup in flour.
Every drop will come out.
Clean tiled walls by wiping them with a sponge dipped in ammonia and water (2 Tbsp to a quart
of water).
To keep cake fresh and moist longer, cut an apple in half and put it in the cake box.
Add salt to a pot of water to make it come to a boil fast.
The last piece of toast no one wanted for breakfast can be blended or cubed and frozen. Save
pieces together and use whenever you want buttered crumbs or cubes.
Do-it-yourself paint jobs often leave spatters on clothing. If treated right away, the paint will
come out. Scrape off excess paint. If oil-based, sponge with turpentine or paint thinner, rinse
thoroughly then launder. Water-based paints can be removed by holding under the running water
first, then launder.
Oven cleaning is simplified if a half cup of ammonia is placed in the oven with the door closed
for several hours. This loosens the soil so that most stains can be wiped up with a sudsy sponge.
Give hair a protein treat. Stir up three eggs and use for a shampoo. Rinse out with tepid (not
hot) water.
Clean marks on wall paper with a new art gum eraser.
Clean leather upholstery with saddle soap, paste wax or leather preservative. Dont use furniture
polish. It sometimes softens the surface of the leather.
If your hair is day from summer sun and wind, just rub 3 Tbsp mayonnaise into your hair before
shampooing and leave for a half hour. Shampoo thoroughly.
Grated Parmesan cheese added to fresh popcorn, along with melted butter, is a real taste treat.
Perk up carrots with a dash of thyme and a few strips of onion that hale been cooked lightly in
butter.
Chili powder added to canned corn as it simmers gives a new and different flavor.
273
Clean ceramic tile with washing soda. If badly discolored, sprinkle some of the powder on a
damp rag and wipe the tiles.
Clean piano keys with a good cleaning wax rather than soap or detergent. This eliminates the
danger of water seeping down between the keys.
Use a soft paint brush to dust the edges of books.
Use vinegar to remove sticky labels from bottles and also to remove stickers from windshields.
To clean records, wipe with soft cloth saturated with rubbing alcohol.
Sprinkle a tablespoon of sugar over the tope of meringue before baking. It will be easy to cut
and wont stick to the knife.
Try setting an onion in a paper cup with a tissue in the bottom to hold water. Set the cup in a
sunny window, and youll have nice green onion blades all year round.
When tying a package, dampen the string. As the cord dries it shrinks tight and prevents
slipping.
Egg containers in the refrigerator are not good for the eggs. Eggs should be kept covered or in
some tight container all the time since they are porous and will absorb other odors.
When the tips of our childrens laces fray, dip the end in a sticky glue. Shape the tip and allow to
dry. It will be as stiff as before.
Add a teaspoon of lemon juice to the water when cooking rice. It will keep each grain separate
and snowy white.
To keep whipped cream from separating and becoming watery, use powdered sugar instead of
granulated sugar to sweeten.
Add a few drops of vinegar to meat while cooking. It will be more tender and the flavor will not
be affected.
Make catsup or chili with 1 c tomato sauce plus c sugar and 2Tbsp vinegar.
Keep parsley fresh and bright by storing it in a tightly closed jar with inch of water.
Unripe fruits should be left to ripen in open air at room temperature, out of direct sunlight.
The fish smell can be removed from your hands by washing as usual, then rinsing in salt water.
(lemon rubbed over hands will also remove fish smell)
Use a brown paper bag and a hot iron to take wax off carpet or upholstery.
274
When grating cheese or vegetables, wear a thimble over your thumb for protection.
When a recipe calls for ground cranberries, freeze them before grinding and grind while still
frozenthey wont splatter all over.
When making jelly, add a Tablespoon of butter to each batch. This eliminates the need for
skimming.
To soften brown sugar, place in the oven at low temperature. To keep soft, place it in the
refrigerator in a plastic bag.
To ripen avocadoes evenly, wash and dry them , and place them in your flour bin for a few days.
(But write yourself a note so you dont forget they are there.)
SPECIAL MONEY-SAVING FORMULAS:

DRAIN CLEANER:
Mix one cup Baking Soda, one cup Tbsp Salt and c Cream of Tartar in a bowl. Store in
container.
To use, put c of mix in drain, add one cup Water. Note cleaning bubbling action. When
bubbling has stopped, run water through drain.
WINDOW CLEANER:
Mix 1 Gallon Water, 1 pt Alcohol, 1 Tbsp Ammonia, 1 tsp Dish Soap (Joy, etc.)
Add blue food coloring to above for desired color.
DISPOSER CLEANER:
Mix one cup Vinegar in a sufficient amount of water to fill an ice cube tray. Freeze the mixture.
Start the disposal and feed the cubes into it to be ground. After the grinding action has stopped,
flush with COLD WATER for a minute or so.
EYEGLASS CLEANER:
Mix together 8 ozs. Ammonia and 32 ox. Denatured Alcohol.
MOSQUITO REMEDY:
275
Mix Oil of Citronella in common Vaseline and apply to hands and put on collar of shirt or on
cloth or handkerchief and tie around the neck.
INSECT AND ROACH KILLER:
Put two Tablespoons Flour, one Tablespoon Cocoa Powder, and four Tablespoons Powdered
Borax in a suitable container, such as wooden bowl. Dry mix these ingredients, and store them
in a glass, plastic or metal container. To use, sprinkle mixture on small pieces of paper and place
in areas where roaches or other pests have been seen.
DEODORANT:
Mix two Tablespoons powdered Alum into one pint of warm water. Add small amount of
cologne or shaving lotion for scent. Transfer to spray bottle or apply with dab of cotton or soft
cloth to underarms for effective inexpensive protection
MOUTHWASH:
Measure out four cups water; mix in 1/16 tsp Borax, 1 teaspoon Boric Acid and a small amount
of red food coloring. Now add a few drops of Oil of Cloves, or steep several cloves in the
mixture and bottle in a suitable container.
SEPTIC TANK REACTIVATOR: Pour one quart of Water into a container. Add one pound of
Brown Sugar and one envelope Dry Yeast (1 Tbsp). Mix thoroughly. About once a month pour
this mixture into the toilet and flush. This adds the proper bacterial action to prevent sludge
build up in septic tanks.
LIQUID SOAP:
Shave 2 cakes laundry soap into 2 gallons boiling water. Add one box (2 lbs) Sal-Soda. Reduce
heat but do not remove from store until Sal-Soda is dissolved. When cool, add one cup
Household Ammonia. When cold you have 2 gallons good liquid soap for household use. Also
makes a good rug cleaner.
LIQUID HAND SOAP:
Dissolve any good Powdered Soap in boiling water. Add one part Alcohol to each 4 parts Soap
Solution. A pleasant odor may be added with cologne, etc. after it is cool.
POWDERED HAND SOAP:
Put
Tri-sodium Phosphate in sifter can or mix 7 ozs of same with 3 ozs of fine powdered Pumice.
COUGH REMEDY:
3 oz Karo Syrup or Honey and 1 Tbsp. Lemon Juice or 2 to 3 tsp Drinking Alcohol. Add Water
to make 4 ounces
WOOD CLEANER:
276
Mix 1 gallon Warm Water, 3 Tbsp boiled linseed oil, and 2 Tbsp turpentine. Apply with soft
cloth to fine wood furniture or paneling to remove grease or wax build up. Polish with dry cloth
SHAVE LOTION:
Measure two cups of Water into a container. Add 2 cups Isopropyl Alcohol (91 per cent) to the
water. Next add 2 Tbsp of Glycerin and one teaspoon Boric acid. If you wish, add a few drops
of your favorite cologne. The alcohol can be obtained from the drugstore.
COOKING FOR 50 PEOPLE

BEVERAGE
6 oz serving
8 oz serving
Lemonade
4 gal.
12 gal
20 to 30 lemons
CASSEROLES
Spaghetti
9x13 size
2 gal.
6
DAIRY PRODUCTS
Butter
1 lbs
Ice Cream
7 qts
Whipped Cream
1 qts
DESSERT
Cake (9x13 in size)
Ice Cream
Watermelon
4
7 qts
75 lbs
277
Whipped Cream
1 qts
FISH
Whole
Fillet or Steak
25 lbs
15 lbs.
JAM and JELLY
3 pts.
MEAT
Bake Ham
Hamburgers
Meat Loaf
Roast (boned)
Sloppy Joes
Wieners
15 lbs.
12 lbs.
10 lbs or 5 loaves
20 lbs.
1 gal.
13 lbs.
PICKLES
2 qts.
POULTRY
Chicken or Turkey
Creamed
25 to 35 lbs.
15 lbs.
ROLLS
8 dozen
SALAD
Cabbage
10 lbs
Gelatin (9x13 in. size) 4
Potato
9 qts (abt 8 lbs )
SANDWICHES
Bread
Butter
Mayonnaise
Meat Filling
Lettuce
100 slices
1 lb.
1 qt.
3 qts.
3 heads
SOUP
3 gallon
VEGETABLES
Beans (baked)
Beans (green)
Corn
Peas
Potatoes
6 qts.
5 # 2 cans
5 # 2 cans
7 # 303 cans
278
Chips
Mashed
Salad
Scalloped
2 lbs
18 lbs.
9 qts (about 8 lbs.)
8 qts
A KITCHEN PRAYER (author unknown)

God Bless My Little Kitchen
I Love Its Every Nook.
And Bless Me As I Do My Work,
Wash Pots And Pans, And Cook.
May The Meals That I Prepare
Be Seasoned From Above
With Thy Blessing And thy Grace,
But Most Of All Thy Love.
As We Partake Of Earthly Food,
The Table For Us Spread,
Well Not Forget To Thank Thee, Lord,
Who Gives Us Daily Bread.
So Bless My Little Kitchen, God,
And those Who Enter In,
May They Find Naught
But Joy And Peace,
And Happiness Therein.
INDEX
Substitute 5
Weight & Measures 6
Common Food Equivalents 6-7
Kitchen Math with Metric Table 7-8
Candy Syrup Temperatures
Without a Thermometer 8
Herbs & Spices 8
Cooking Terminology 9-11
BREAD: All About Bread 12-13
Sourdough Start 13-14
Yeast Cakes 14
Everlasting Yeast (Potato) 14
Bread Recipes: 15-22
++Banana Bread 20
++Bread Recipe 16
Buttermilk Rolls 18
(cont. Breakfast Recipes)

Pancakes, German 28, Pioneer 26
Whole Wheat Pancakes 26
++Boxty-on-the-Pan 33
++Cottage Cheese 27, Buttermilk 25
Waffles, Special Waffles 26,
Cheese-Bake 27, Whole Wheat 27
Eggs:
Eggs A-La-King 32
Eggs, Bacon Bake 33
Eggs & Cheese 32
++Eggs, Rhurh 32
Omelet, Frittata 28
Omelet, Oven Baked for Brunch 29
Muffins, Fruit 30
Muffins, Rich 29
279
Half-time Spoon Rolls 15

++Mothers Rolls 15
Pizza Dough 15
++Cinnamon Rolls 17
Christmas Carol Roll 19
Dilly Casserole Bread 21
++English Muffin Bread 21
++Graham Crackers 18
++Hot Bread 16
++Irish Soda Bread 22
++Lemon Bread 22
Most Fantastic Rolls 17
++90 Minute Bread 16
++Orange Bowknots 19
Pumpkin Nut Bread 20
Quick & Easy Rolls 18
BREAKFAST: Hints & Tips 23-24
Eggs 23-24
Cheese 24
Milk & Cream 24
Breakfast Recipes: 25-33
Basic Quick Mix 25
Muffins 25, Biscuits 25
Pancakes 25
Cake, Breakfast 28
SALADS 40-60
Hints on preparation 40
Tossed Salads 40
Fruit Salads 40-41
Fruit for your Health 41
Bean 55 Hearty Bean 58
Beet, Hawaiian 53, Red Salad 58
++Blueberry 44
Broccoli Cauliflower 52, Grape 54
Cabbage, Green Mansions Slaw 52
Coleslaw 51 (Apple-Cheese, Peas,
and Pineapple-Marshmallow)
Red Cabbage) 51
Cherry, Pink Jello Salad 49
Chicken:
Hot Chicken with Potato Chips 56
Chicken with Shoestring Potatoes 56
Best Ever Chicken Salad 46,
Chicken with Rice-a-Roni 57
Chicken, with Ramen Noodles 57
Toast, Fluffy French 29

Cereal:
++Pudding Cereal 30
Wheat, cracked 31 ,Cooked in thermos 31
Wheat, Whole-wheat 31
BEVERAGES 34-39
Apple Cider or Apple Juice 36
Hot Apple Cider 39
++Banana Crush or Slush 36
Cranberry, Hot Spiced 35
Cranberry Sipper 38
Dry Ice Punch 39
Eggnog, Chocolate 37
Fruit Punch 38
Grape Punch 37
Holiday Punch Cinnamon 35
Seasonings Greetings 38
Ice Cream Punch 37
Mormon Champagne 36
Orange Julius 37, Golden Punch 39
Raspberry Float 35
++Rootbeer, Easy 34, Dry Ice 34, Overnite 34
Russian Tea 39
Sherbet Punch 39
Tomato Juice, Hot 38
(Cont. Salad Recipes)
Shrimp 42
Spinach 45, Spinach Tuna 45
Taco 54
Tapioca Fruit Salad 48
Tostado 55
Vegetable 53, Layered 53
SALAD DRESSINGS
Blue Cheese 63
Buttermilk 63
Cole-Slaw (Sweet and Sour) 64
Cooked Dressing 64
Cranberry 64
Cucumber 61, Cucumber (Diabetic) 61
French 63
Fruit 1-2-3 64, 3 Fruit 65
Honey-Peanut 65
Italian 62
Limeade 65
280
Mock Chicken Salad 58

++Chicken Macaroni 57
Christmas, 3-Layer Christmas Salad 47
++Cottage Cheese 49
Cranberry 42, Raw Cranberry 52
Fruit Parfait 42
++Frogs Eye 44
++Frosted 46
Frozen, Fancy Fruit Frost 50
Jello, Quick 48, Dessert, 60
++Lemon, Frosted 46, L. Fruit Salad 49
Layered Salad 53
Lime, 7-Up 50, Dessert 60
++Gails Orange Poppy Seed 44,
Macaroni Salad, Best Ever 60
++Paulines Blueberry Salad 44
Pineapple Salad 43,
Pineapple & Cheese 45, 48
Potato (Substitute Potatoes for Macaroni
in Macaroni Salad 60)
Sour Cream Potato Salad 59
++Gwens Potato Salad 60
++Raspberry 43
Ramen Noodle 57
Rice-a-roni 57
Mandarin Dressing 63
Onion, creamy 61
Russian 62
Salad Oil, Seasoned 65
Sour Cream Lemon 61, Pink Cloud 64
Thousand Island 62
Tomato-Cucumber 62 (For veg & Meat)
Yogurt, Fluffy 65
LUNCH 66-71
Bean Sandwich 69
Cheese, Burger 69
Chicken Sandwich 68
Chicken Treat 69
Crab Sandwich 68 & 71
Ham, Rolls 70
Hot Dog 71, Chili 70
Meat Snack 66
Peanut Butter 68
+ + Pizza (small) 66, On Toast 66
Reuben 67
Sandwich loaf 68
Sloppy Joe 67
Tuna Sandwich 68 & 71, Burger 71
Turkey Sandwich, grilled 69
(Cont. Chicken Recipes, Main Dish)
Scalloped Potatoes & Chicken 96
Sweet & Sour Chicken or Pork 97
Chop Suey 86
Chow Mein 88
Corn Beef 84
Cornish Hens
Dressing (for Meat, Poultry) see page 28
Enchilada, Hamburger 86
SOUPS & STEWS

Information: 72
Stewing 72
Cooking Meats in Water 72
Bean Soup (Navy) 75,
Vegetable Bean Soup 75
++Hamburger Bean Soup 78
Navy Bean Soup (Crockpot) 74
Broccoli (Fresh) Soup 76
Chicken 98
Cheese Casserole 101
Fettuccini 102
Chicken
Fish Recipes see page 282
Chicken Noodle (Crockpot) 77
Green Bean Casserole 88, 227
Hurry Up Chicken Soup 80
*Ham, How to Cook 91 Glaze &
Sauce 91 Chili (Slow Cooker) 76 Pedro Sp. 90
Hamburger Casserole for a Crowd
83
Chowder, Hamburger Vegetable 73
Hamburger Casserole, Hungry Boy 89
++Corn Chowder 79,
Shepherd Pie 89 One Dish Meal 85
Clam Chowder 80
Chinese Casserole 85 Hamburger Balls 87
Croutons 76
++Hash Brown Potatoes 101
281
Elephant Stew 73
Hamburger (Hearty) 77
Lion House Soup 74
Meatball Soup 78
Minestrone, Quick & Easy 74
++Onion Soup 75
Pea Soup (Split) 77
Potato 73
++Tomato Soup 79
Waldorf Stew 76
Storage Hint About Soups: 78
MAIN DISHES 81-112, Hints & Tips 81
Baked Beans 230, Aunt Dees
Cooking Beef, Ham, & Poultry 81
Beef (Corn) Casserole 84
Broccoli Casserole 100
Cheese Casserole 101
Cooking Chicken Information 103-105
Baked 97 Chicken Cranberry 95
Chicken & Broccoli Casserole 100
Chicken Casserole 101 Chicken Ole 97
Chicken Casserole with Potatoes 98
Chicken Enchiladas 98
Lemon-Honey Glazed Chicken 99
Chicken Dressing Casserole 99
Chicken Pot Pie 95, and 99
++Haystack 94
Lasagna 87
Macaroni & Cheese with Hamburger 90
++Macaroni Baked 102
++Marinating Sauce 82
Meatloaf 88
Nachos, Pedros Special 90
Potatoes: (also see Veg Section 231-234)
Scalloped Potatoes with Chicken 96
Potatoes Mashed 98, Funeral 233
Ham, Potato and Mushroom 92
Pork, see page 282
Rice (See page 102 for Hints on Cooking)
Spanish Rice 92
Seasoned Rice or Garden Pilaf 95
Salsa Chicken with Spanish Rice 98
Rice Casserole 96, 85
Scalloped Potatoes 96
Sloppy Joe 84
Spanish Rice 92
Steak, Ranch Round 82, Polynesian 83
Stroganoff 84
Sweet and Sour Pork 97
Tacos 90
Turkey, Holiday Leftover 100
Turkey Cooking Instructions 103-105
Vegetable Dinner (Haystacks) 85
* See pages 91-94 for more Ham
Recipes
(cont. recipes for Main Dishes)
Instructions for cooking all Poultry are on pages 103-105
Pork:
Pork Chops Creamed 93
Sweet & Sour 94, 97
Glazed Orange 92
Ham-Noodle Scallop 94
Ham, Potato & Mushroom Bake 91
Ham & Cheese Souffl 94
Ham Meat Spread 92
Pork Chops with Peaches 93
Pork Chops with Pork & Beans 92
Fish:
Fillet
282
Fish Fillet in Sour Cream 110

Lemon Baked Sole 112
Vegetables Topped 112
*Halibut
Casserole 110, Florentine 111
Baked 111
Tuna
Broccoli 109, Tuna Casserole 109
Tuna Puff 109
Scalloped Tuna & Potato Casserole 110
*Turbo Fish may be substituted for any
mild fish, such as Halibut
Dressings:
Apple Dressing 108
Chicken Dressing 108
Ham Dressing 108
Plain Dressing 106
Pork Dressing 106
Sausage Dressing 106
Sweet Potato & Sausage 107
Super Dressing 107
Turkey Dressing 108
DESSERTS 113-131
Hints: 113
Apple:
Baked 115 Apple Torte 116
Crisp 119 Apple Pan Dandy 122
Berry Dessert 117
Blueberry 115, Cobbler 121
Boysenberry 118
Carrot Pudding 123
Cheese Cake 123, Cherry Cheese Cake 116
Cherry 115
Christmas 119
Cobbler:
++Fruit Cobbler 118
Blueberry 121
Strawberry Shortcake 125
++Fruit Soup or Sweet Soup 125
Sherbet 129
++Snow Ice Cream
++Trifle 117
TOPPINGS
Carmel Sauce 130
Hot Fudge Sauce 130
Marshmallow Sauce 130
283
Frozen Dessert:
Rainbow Frozen Dessert 120
Ice Cream 127,128,129,131
Fudgesicles 126
Sherbet 129
Popsicles 127
Fudgesicles 126
Ice Cream: (see page 130 for toppings)
How To Make Your Own 131
Vanilla 126 Strawberry 127,128
Marvelous Homemade 127, 128
Banana 129, Snow Ice Cream 129
++Lumpy Dick
Luscious Ice Cream Dessert
Marshmallow Dessert 116
Pistachio 119
Pineapple Dessert 122
Popsicles 127
Pudding:
++Bread Pudding 114
Raspberry Delight 124
Rice Pudding 113
Easy 113 Microwave 113
++Carrot 123
Ozark Pudding 124
++Rolled Oats Steam Pudding 120
Rainbow Frozen Dessert 120
++Raisin Puffs With Marshmallow Sauce 121
Rice Pudding 113
CAKES 132-155
Information on Baking 132-133
Hints & Icing Tips 133-134
Bible Cake 134
Angel Food Cake 147, 149, 150, 155
++Apple Cake 145
Apple Cake Grated 145
Applesauce Fruit Cake 154
++Grandmas Applesauce 146
Houghs Apple Cake 145
Norwegian Apple Cake 142
++Applesauce Gum Drop Fruit Cake 135
Banana Nut Cake 142
Boiled Raisin Cake 144
Breakfast Cake (Coffee Cake) Sallys 136
Breakfast Cake,
Prune Cake 151

Pumpkin Pie Cake 151
Shortcake, Fruit 153
Quick & Easy Shortcake 139
Strawberry Cake
Sour Cream Breakfast Cake 143
++Raisin Cake, Boiled 144
++Valentine Cake with Strawberries 150
Waldorf Red Cake 14
White Feather Cake 148
Yogurt Pound Cake 154
Zucchini, Chocolate Cake
CAKES MADE WITH CAKE MIXES

Dream Torte 149
284
Double Delicious Sour Cream Cake 143

Red Chocolate Cake 149
++Carrot Cake, 14 Carrot 136
Valentine Cake with Strawberries 150
++Cherry Cake 138
Triple Chocolate Cake 150
Chiffon, Chocolate-Chip Cake 143
Crazy Cake 151
Chocolate
Pumpkin Pie Cake 151
Cream Cheese Chocolate Cake 135
Very Berry Lemon Cake 152
++Chocolate Cake 138 Mahogany Cake 141
Fruit Shortcake 153
Filled Chocolate Cup Cakes 144
Easy Peach Cake 153
Chocolate Chip-Chiffon Cake 143
Spring Glow Angel Cake 149
++Triple Chocolate Cake 150
Red Chocolate 149, Woldorf Red Cake 148
Dream Torte Cake 149, Crazy Cake 151
Coconut White Cake(Guam) 144
Coconut Layer Cake (good for cupcakes) 147
Cream Cheese, Chocolate Cake 135, Cheesecake 153
Date Cake 141
Naturally Sweet Snack Cake 140
CAKE FILLINGS 155-157
++Fruit Cake 138, Fruit Shortcake 153
Butterscotch 156
++Harvest Cake 140
Coconut 155
++Lazy Daisy Cake 136
Custard (Vanilla, Chocolate, Banana) 156
Lemon Layer Cake 137, Very Berry Lemon 152 Lemon 157, Lemon-Orange 156
Gugglhupf Lemon Cake 146
Marshmallow
Mahogany Cake 141
Orange Cream 157, LemonOrange 156
++Mans Cake 139
Pineapple 155
++Mayonnaise Cake 142
Whip Cream 155
++Milkless-Eggless Cake 139
Chocolate-Pineapple 155
Naturally Sweet Snack Cake 140
++Norwegian Apple Cake 142
Peach Cake 153
FROSTINGS: 157-161
Hints: 157
Brown Sugar 136, 139, 160
Butter Cream 161
Buttermilk 158
Candy Crunch 161
Carmel 158
Chocolate 157
Chocolate Chip 161
Coconut 145, 149
Coconut Pecan 158
Cream Cheese 158
Cream Cheese & Cream 161
Date 140
Dream Whip 159
Egg White 138, Beat & Eat 158
Lemon 159
285
Lemon Butter Cream 161

Marshmallow 159
Orange Lemon 160
Peanut 161
Pistachio 159
Powdered Sugar 160
Brown 160
Butterscotch 160
Chocolate Fudge 160
Pudding Mix 159
Seven Minute 160
Whip Cream 150, 155
COOKIES, BARS, & DOUGHNUTS 162-185

Information & Hints 162
Applesauce Brownies (Blue Ribbon) 175
Billy Goat Cookies 180
Blue Ribbon Brownies 175
Brownies: 175, 176
Butter Cookies 182
Butterscotch Cornflake Cooky 172
Cake Mix Cookies 166
Cereal Cookies: 164, 172, 180
Chocolate 163, 168, 169, 170, 179
Chocolate Chips 165, 173, 175, 178, 181
Chocolate Chip Cookies 182
Chocolate Nut Drops 170
Coconut: 167, 168, 174, 177
Coconut Cookies 167, 172, 180
Congo Bars 175
Mint Flips 169

M & M Party Cookies 165, 173
Monster Cookies 173
Mrs. Fields Cookies 163
Oatmeal: 163, 164, 172, 177, 181
Oatmeal Cookies 164, 172
Oatmeal Macaroons 172
Oh, So Good Cookies 171
Old Fashioned Peanut Butter 163
Peanut Butter Cookies 163, 172
Pudding Cookies 168, 170
Pumpkin Cookies 172
Quickie Cookies 167
Raisins: 168, 172, 177
Raisin Cookie Bar 183
286
Cornflake Cookies: 164, 172

Cream Cheese Brownies 176
Cream Puffs 184
Creamy Wafers 181
Cut Out Cookies: Sugar Cookies 166,
Quickie Cookies 167
Dates: 171, 177, 180
Date Filled bars 177
Do-Little Chocolate Macaroons 168
Doughnuts (Raised) 180
Doughnuts (Buttermilk Puffs) 183
clairs 184
English Matrimonials 163
English Toffee Bar Cookies 179
Filled Cookies: 168, 182
Fudge Pudding Cookies 170
Gingersnaps 173
Ginger Bars 174
Grandmothers Filled Coolies 182
Grandmas Sugar Cookies 166
Granola Bars 177
Ice Box Cookies 165
Hello Dollies 165
Jam Squares 169
Layered Cookie Bar 174, 178
Lemon Oatmeal Crunch Bars 178
Lemon Squares 173
Magic Cookie Bar 174
Marshmallow 179
PIES and PASTRY 185-204
Pies & Pastry Hints & Tips 185
Apple Pie 187, No Sugar 187
Banana: Cream Pie 199, Chr. Pie 191
Instant Pudding 199, Banapple 194
Banapple Chiffon Pie 194
Berry Pies: Lazy Pie 188
(Using Prepared Pie Fillings) 200
Blueberry Cream Pies 200
Brownies Pie 195
Cheese Cake Pie 192
Cherry Pie 191, No Cook 186
Cheese Cake 192, French 195
Artic Cherry 197, Chr. Pie 191
Chess Pie 189
Chocolate Pie 192, 195,
Chocolate Cream 199
Raisin Mumbles 183

Rice Krispies 180
Rocky Road Brownies 176
Smore Bars 179
Snickerdoodles 171
Spicy Chocolate Chip 181
Spudnuts 180
Trillbies 168
Toffee Squares 181
Wafers: 181
Wheaties Cookies 164
PASTRY FOR PIES

Cookie Crumb 200
Cream Cheese 201
Cornflake 203
Dessert 201
Egg, Fool Proof 204
Egg and Lemon Juice 203
Graham Cracker 201
Sweet Variation 201
Meringue 202
Oil 202
++110 + Year Old 202
++Pie Crust 203
Milk Pie Crust 204
Vanilla Wafer 203
287
Fudge Brownies 195

Christmas Pie 191
Coconut:
Coconut Pie 196, Cream 100
Cream Pie, 198
Elderberry 194
Family Pie 186
Hawaiian Pie 190
Ice Cream Pie (Artic) 197
Instant Pudding Pies (see page 200)
Banana 199
Lazy Pie 188
Lemon:
Lemon Pie (Meringue) 197
Luscious 198
Million Dollar Pie 196
Mincemeat Fruit Pie 193
Peach Pie 191, Lazy Pie 188
Pineapple:
Pineapple Pie 196, Christmas Pie 191
Million Dollar Pie 196
Pumpkin Pie 191, Chiffon 192
Raisins:
Chess Pie 189, Mincemeat 193
Raspberry Pie 190
Rhubarb Pie 188, Chiffon 188
Soda Cracker Pie 190
Strawberry 189
Fresh Strawberry Pie 196
CANDY 205-222
Substitute for Eagle Brand Milk 205
Aplets 209
Birdseed 213
Bon-Bons 212
Caramels 209
Centers for dipping chocolate 205, 206, 207
Cereal Candy
Rice Krispies 208, 215, 222
Crispix Mix 216, Honey Mix 216
Cherry Candy 211
Chocolate-Cherry Dreams 212
Chow Mein Noodles: (Chinese Noodles)
Chow Dandy Clusters 211
Ting A Lings 215
Coconut, dyed 216
Cracker Jacks 207
Neff Treats 207

Nutritious-Delicious & Fast to Make Candy
page 211 (Children can make this candy.)
It can also be made for a Family Nite Treat
Oatmeal-Chocolate Clusters 207
Peanut Candy:
Peanut Brittle 208, Peanut Candy 217
Easy to Make Candy 212
Peanut Butter Creams 219, Squares 219
Penuche Centers for dipping chocolate 206
Peppermint Candy 215
Pineapple Candy:
Mint Dream 211
Pop Corn:
Mother Goose 213, Carmel Corn 213
Popcorn Cake 213, Popcorn & Candy 214
288
Cream Cheese Basic Centers for

dipping chocolate 206
Crispix Mix 216
Coconut Centers for dipping choc. 206
Date Candy
Date Nut Carmettes 221, Bon-Bons 212
Dipping Chocolate, making your own 212
Divinity 210
Easter Baskets: 215-216
Easter Eggs 217
Maraschino Easter Eggs 218
English Toffee 208, 219
Fondant for dipping chocolates 207
Fruit and Nut Slices 217
Fudge Centers for dipping chocolate 206
Fudge:
Christmas 208, 209
Marshmallow Fudge 210
Pudding Fudge 210, Sour Cream 217
Granola:
Toasty Nut Granola 214, Yum Yums 216
Gumdrops 211
Honey:
Crisp Bars 208, Honey Candy 211
Kelloggs Honey Mix 216
Mint Cream Cheese for candy molds 206
Mint Dream 211
Mold Candy
Crispie recipe for Molds 222
VEGETABLES 223-234
Hints: 223
Baked Beans:
Snappy Baked Beans 230
Aunt Dees Baked Beans
Beans: 227, 229, 230
Broccoli Mushroom Scallop 228
Carrots:
Scalloped Carrot and Celery 231
Glazed Carrots 231
Casseroles:
Relief Society Day Dinner 232
One Dish Meal 85
Casserole for a Crowd 83
Chinese Vegetables 231
Corn:
Fritters 227
Popcorn Balls 214, Candied Popcorn 216

Jello-Flavored Popcorn Balls 219
Rice Crisp Cereal:
Candy 208, Treats 215, 222
Reeser Cups for dipping chocolate 206
Rocky Road Candy 205
Strawberries (Winter) 218
Taffy 220-221
Ting a Lings 215
Truffle Filling for dipping chocolate 205
Yum Yums 216
Zucchini Relish 225, Sweet Relish 225

Zucchini-Italian Style 225
Sassy Zucchini Casserole 226
Zucchini Bread 226
Zesty Zucchini Dip 226
Spanish Fiesta Zucchini 226
Zucchini Marmalade 227
Zucchini Pineapple Jam 227
Zucchini Pickles 227
Stuffed Zucchini 224
Zucchini Hamburger Casserole 224
Zucchini Squash Casserole 224
289
Cream Corn Scallop 231

Green Bean Casserole 227
Italian Egg Plant 228
Onions:
Deep-Fried 232
Creamed Onion Casserole 234
Parsnip Fritter 234
Pickled Beets 229
Potatoes:
Potatoes Au Gratin 231
Baked Potatoes(Twice Baked Potatoes) 232
Divine Potatoes (Funeral Potatoes) 233
Guacamole Potatoes 233
Potatoes and Cheese 233
Potatoes Deluxe 234
Candied Sweet Potatoes 232
Relief Society Day Dinner 232
Refried Beans 229
Rice and Spinach Ring Mold 228
Snappy Baked Beans 230
Spinach Souffl 229
Stir Fry Vegetables 230
Sweet Potatoes (see potatoes)
Swiss Beans 230
Yam-Apple Casserole 234
BUTTER, GLAZES, AND SAUCES

Apricot Barbecue Sauce 238
Barbeque Sauce (Texas) 239
Broccoli Sauce 237
Carrots Glaze 235
Chili Sauce 236
Cranberry Glaze for Poultry 235
Dessert Sauces:
Foamy Sauce 239
Hard Sauce 240
Lemon Sauce 240
Cherry Sauce 240
Fresh Fruit Sauce (Frosting) 246
Honey Butter 235
Lemon Butter 235
Marinating Sauce for Chicken or Steak 238
290
Poultry Glaze, Cranberry 235

Sour Cream (Mock Sour Cream) 239
Spaghetti Sauce 238
Spanish Sauce 239
Sweet N Sour Sauce 238
Tartar Sauce 237
Vegetable Sauce 237, Zippy Sauce 237
White Sauce 236
SUGAR FREE RECIPES
Hints and Tips 241
Apple Cake 242
Apple Crisp 244
Apple Jelly 246
Banana Bread 241
Pumpkin Pie 241
Chocolate Cookies 243
Fresh Fruit Sauce (Frosting) 246
Peach Cobbler 244
Pineapple Cheesecake 245
Pineapple Dessert Bars 245
Pudding Cookies 243
Raisin Diet Cookies 244
Spice Cup Cakes 242
Strawberry Jam 246
Strawberry Pie 243
Pumpkin Pie 241
No Sugar Apple Pie 187
Bread: Banana, 241

Cake: Apple 242, Cheesecake, 245
Spice Cupcakes 242
Cobbler: Peach 244
Cookies: Chocolate 243, Pineapple Dessert
Bar 245, Pudding Cookies 243
Raisin Diet Cookies 244
Fruit Sauce: 244
Jam: Strawberry 246
Jelly: Apple 246
Pie: Apple Crisp 244, Strawberry 243
Pumpkin 241, No Sugar Apple Pie 187
CROCK POT COOKING

Hints and Tips 247
Beans:
Navy Bean Soup 74
Vegetable Bean Soup 75
Beef:
Slowly Deviled Beef 249
Ground Beef Stroganoff 250
Cereal
Whole Wheat 31
Chicken:
Super Easy chicken 251
Chicken Tortillas 251
Chicken Noodle Soup 77
Chicken Cacciatore 252
Creamy Chicken Italiano 252
Fruited Barbecue Chicken 252
291
Cranberry Chicken 252

Orange Chicken & Sweet Potatoes 253
Scalloped Chicken 253
Chicken-Vegetable Dish 253
Rice and Broccoli Chicken 253
Chili 76
Hamburger 248
Potatoes:
Scalloped 250
Roasts:
Italian Pot Roast 247
Marinated 251
Pot Roast with Vegetables 251
Sloppy Joe Mix 67
Soup:
Chicken Noodle 77
Steak:
Stuffed Flank Steak 249
Swiss Steak 249
Smothered Steak 250
Stroganoff 250
Tacos 248
COOKING WITH WHEAT

How To:
Pop Wheat 261
Sprout Grains, Beans, and Peas 262
Bread:
Corn Bread 258
Hamburger Buns 258
Basic Whole-Wheat Rolls 260
Cracked Wheat Bread 260
75% Whole Wheat Bread from Manti
Temple 260
Whole Wheat Bread 260
Granola Muffins 261
Cereal:
Whole Wheat Cereal 254
Babies Whole Wheat Cereal 254
Treats:
FOOD FOR EMERGENCIES

Suggestions for food storage 263
Food Storage Items 264
MISCELLANEOUS RECIPES
Clay 265
Salt Dough 265
292
Popped or Parched Wheat 254

Wheat Treats 255
Wheat Crunch 255
Crunchy Granola 255
Wheat Thins 259
Wheat Sprouts Candy 259
Sprouted Wheat Candy 259
Cake:
Applesauce Cake 256
Whole Wheat Nut Cake 256
War Cake (Whole Wheat) 256
Whole Wheat Oatmeal Cake 257
Cookies:
Whole-Wheat Brownie 257
Snickerdoodles 258
STAIN REMOVAL & OTHER

HOUSEHOLD HINTS
Stain Removal 266-270
Cleaning Agents 271
Handy Hints 272-274
Special Money-Saving Formulas 275-276
Cooking for 50 People 277-278
Poem: A Kitchen Prayer
ADDITIONAL RECIPES
CORNISH GAME HENS
4 Cornish game hens
1 pkg brown & wild rice
butter, salt & pepper
Thaw hens; butter, salt & pepper them inside and out.
Cook rice, then stuff into hens.
Place in shallow baking pan & cover with foil
Bake at 350 for 1 to 2 hours.
Uncover last 15-20 min. for browning.
RHUBARB COBBLER AND TOPPING

to 1 c sugar
2 tbsp cornstarch
tsp cinnamon
1 lb rhubarb, cut in 1-inch pieces (4 c)
Combine sugar, cornstarch & cinnamon. Add

rhubarb & water. Cook & stir until mixture is
boiling. Cook one min. more. Pour into an
8 inch sq. baking dish; dot with margarine.
Place in 400 oven while preparing biscuit topping.
293
Topping:
1 c sifted flour
1/3 c sugar
1 baking powder
tsp salt
____________________________________
4 Tbsp margarine
Push from spoon in dollops atop hot rhubarb
1/3 c milk
mixture. Bake at 400 for 25 min.
c chopped pecans Serve with light cream. Serves 4-6
1 tsp grated orange
peel
Sift flour, sugar, baking powder and salt.
Cut in margarine; stir in milk, pecans & peel.
CHOCOLATE ZUCCHINI CAKE
2 c unsifted flour c margarine
c cocoa
2 c sugar
2 tsp baking powder
3 eggs
1 tsp soda
2 tsp vanilla
1 tsp salt
2 tsp grated orange peel
1 tsp cinnamon
c milk
2 c coarsely shredded zucchini
1 c chopped pecans or walnuts
Glaze:
Mix together 2 c powdered sugar,
1 tsp vanilla
3 Tbsp milk
Beat until smooth.
Combine the flour, cocoa, baking powder, soda,

salt & cinnamon. Set aside. With rotary mixer, beat
together the butter & sugar until they are smoothly
blended. Add eggs one at a time, beating well after
each addition. With a spoon stir in the vanilla,
orange peel, & zucchini. Alternately stir the dry
ingredients & the milk into zucchini mixture,
Including the nuts with last addition.
Pour batter into a greased, floured 10 inch tube pan
or bundt pan. Bake 350 for 1 hour or until toothpick comes out clean. Cool in pan 15 min. Turn
out onto wire rack. Cool thoroughly. Drizzle glaze
over cake. Cut in thin slices to serve.
Makes 10-12 servings.
AUNT DEES BAKED BEANS

in cookbook of Elna Campbell
Brown together: 1 lb. ground beef and 1 chopped onion.
Drain grease off, and add 1 large can Pork and Beans
(Drain a little if too juicy) Add 1 Tbs vinegar, 1 chopped green
pepper, c brown sugar. Simmer 1 hour.
Variation: May add hot dogs cubed before simmering
294
QUICK INDEX (Main Index Starts Page 279-292)

COOKING INFORMATION 5-11
BREAD 12-22
BREAKFAST 23-33
BEVERAGES 34-39
SALADS 40-60
SALAD DRESSINGS 61-65
LUNCH 66-71
SOUPS & STEWS 72-80
MAIN DISHES 81-112
DESSERTS 113-125
FROZEN DESSERTS 126-131
ICE CREAM TOPPINGS 130
CAKES 132-154
CAKE FILLINGS 155-157
295
CAKE FROSTING 157-161

COOKIES 162-184
PIES 185-200
PIE PASTRY 200-204
CANDY 205-222
VEGETABLES 223-234
BUTTER, GLAZES, SAUCES 235-240
SUGAR FREE RECIPES 241-246
CROCK POT COOKING 247-253
COOKING WITH WHEAT 254-262
FOOD FOR EMERGENCIES 263-264
MISC: Clay and Salt Dough 265
STAIN REMOVAL 266-270
HOUSEHOLD HINTS 272-274
CLEANING AGENTS 271
MONEY SAVING FORMULAS 275-276
COOKING FOR 50 PEOPLE 277-278
296

Grandma Woolley - Family Recipe

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Grandma Woolley - Family Recipe

Uploaded by

Copyright:

Available Formats

KISSIN DONT LAST

Confucius says: To prevent disasters

bild fire in back yard to het kettle of rain water.

YOU CAN USE

2 tsp molasses + 1 c white sugar

1 Tbsp cornstarch for thickening

2 Tbsp all purpose flour

1 c skim milk plus 2 Tbsp butter or margarine

3 Tbsp cocoa powder + 1 Tbsp butter or margarine

1 tsp baking powder

tsp cream of tartar + tsp baking soda

1 c sifted cake flour

7/8 c sifted all purpose flour

7 Tbsp vegetable shortening

1 c sour milk or buttermilk

1 Tbs white vinegar + sweet milk to equal one cup

1 clove fresh garlic

1 tsp garlic salt or 1/8 tsp powder

2 tsp minced onion

1 tsp onion powder

1 c dairy sour cream

1 Tbsp lemon juice +evaporated milk to make one

1 tsp Baking Powder

tsp Cream of Tartar plus tsp Baking Soda

1 cup heavy cream

c milk plus 1/3 c melted butter

8-oz piece of cheese

1 c soft bread crumbs

2 slices fresh bread

c Rice wine plus 1 Tbsp sugar

WEIGHTS & MEASURES

1 pound raw carrots

2 Tbsp lemon juice

1 medium size lemon

1 cup fine crumbs

Scald: To bring to a temperature just below the boiling point.

MOST FANTASTIC ROLLS IN THE

Uncooked Cinnamon Rolls can be placed

Roll out in rectangles 5 wide.

CHRISTMAS CAROL ROLL

to press dough into mixture. Wind into a

mixture of cinnamon and sugar, using fingers

pulled apart, piece by piece as it is eaten.

Add and Mix well:

ENGLISH MUFFIN BREAD

I worked in the Beaverton Family History Center

Combine, then stir into buttermilk mixture:

racks. Serve warm. Yield: 2 loaves.

Cut shortening into sifted dry ingredients.

Mix dry ingredients into bowl. Add milk, oil

Combine dry ingredients, mix with wet

baking dish in 2 rows, overlapping slightly.

waffles onto bottom of greased 8 inch square

OVEN OMELET BRUNCH

Mix boiling water with Bran Buds. Add

Chocolate: Stir in c sugar and c

Bring water or milk and salt to rapid boil.

Adjust sugar added to your familys taste.

In medium sauce pan, combine soup and

If you are watching your cholesterol count,

Serve with butter and eggs of your choice.

WILLIAMSBURG SPICED CIDER