Zucchini Stroganoff

Press Aug. 78


1/2 lb. ground beef
1/4 c. chopped onion
1/2 c. mushroom soup
1 c. egg noodles
1 c. sliced zucchini
seasoned salt & pepper
1/2 tsp. basil
2/3 c. sour cream

Saute onion & beef. Spread soup, noodles, z. & seasonings over top. Simmer covered until noodles are done. Stir in sour cream & warm through.

John Gilmore's Bull Shot

Vodka - 1 oz.

Equal Parts:
Tomato Juice
Beef Broth

Slice of Lime
Tabasco
Worcestershire Sauce
Celery Salt.

Horseradish Bloody Mary

Combine:

46 oz. can (5-3/4 c.) Tomato Juice
2 c. vodka
2 T. lemon juice
1 T. horseradish
1 tsp. Worcestershire Sauce
3 drops Hot Pepper Sauce
3/4 tsp. salt. -

Chill several hours, or overnight. - To serve. - pour over ice - Makes 2 qt.

Spice Parisienne

5 T. ground cloves
3 T. white pepper
3 T. nutmeg
3 T. ginger

Put into small jar & shake to blend.  Add according to taste to stews, yellow vegetables such as carrots or sweet potatoes or to bean & bacon soup.  "The French love it in marinades & mix it with salt to sprinkle over broiled meat."  Delicious over sauteed mushrooms.

Mushroom Soup

1/2 lb. mushrooms - putthrough coarse grind, then put in double boiler to cook.  Do not add any water. - cook about 1/2 hr. - add 1 can Campbelle's bouillon soup - make a milk sauce of 2 Tbsp. butter - 2 Tbsp. flour - 1 pt. millk - stir constantly over low heat until smooth - add the mushrooms with bouillon - & it is ready to serve.

Tussies

1 cup oleo
3 3-oz. pkg. cream cheese
2 cup flour - mix as for pie dough CHILL

then shape into muffin pans (makes 48 balls)

Filling

2 eggs
1-1/2 c. brown sugar packed
2 Tbsp. oleo
1/4 tsp. salt
1/4 tsp. vanilla
1 cup nuts

Put small amount in bottom of each pan, then filling.  350 d. oven for 12 min.

Apple Cake (Ann Gulya's)

1 cup oleo
2 cups sugar
4 eggs

Cream oleo and sugar.  Add eggs.  Beat well. 

Sift flour with 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon - add to above mixture - then add raisins, nuts and sliced apples 4 cups.  Bake in loaf pan 13" x 9" 350 d. oven at least 50 or 60 min.  Test with straw.

Mrs. Dunmire's Fudge

2 C. gran. sugar
2-1/2 sq. Baker's choc.
2/3 c. milk
pinch salt
2 T. Karo corn syrup

Cook slowly until it forms a soft ball when dropped in cold water.  Remove from heat.  Add 2 T. butter without stirring and set aside to cool.  When lukewarm, and fairly cool, add vanilla & beat until creamy & ready to set.

Mother's Chocolate Sauce

1 C. gran. sugar
2 T. cocoa
2 T. butter
7/8 c. cond. milk (evap. milk)

Mix sugar & cocoa until warm.  Do not melt.  Add butter & milk.  Bring to boil.  Boil for 1 min.

Mrs. Hoffman's Yummies

The next series of recipes are Grandma's - thanks, Patty!

Mrs. Hoffman's Yummies

1/2 cup shortening - butter preferred.
1 cup gran. sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour, sifted with
1/2 tsp. salt
1 tsp. baking powder

Spread on a greased cooky pan - then spread over top, before baking, an icing made with

1 egg white
1 cup brown sugar
1/2 cup ch. nuts

Beat egg white stiff, add & beat in brown sugar, fold in nuts.

Bake in medium oven 325 d. about 20-30 minutes.  Test with straw.

Cut in squares or strips, when cool.

Orange Balsamic Dressing for Pasta Salads

3/4 c. orange juice
3 T. Balsamic Vinegar
3 T. grated o. peel
1 T. ground cumin
1/2 c. olive oil
salt & pepper

Mix first 4 ingredients in bowl.  Gradually mix in oil.

Tuna Pasta Salad

1/2 lb. green beans, cut into 1" pieces
3/4 lb. rolotini pasta
2 6-1/2 oz. cans white tuna
5 green onions, chopped
1 large tomato, chopped
1/2 tsp. celery salt
1/2 c. pitted black olives
3/4 c. mayonnaise
2 T. balsamic vinegar

Cook beans in large pot boiling water, about 4 min.  Using slotted spoon transfer to colander.  Add pasta to same pot of water.  Cook until tender, but firm to bite - Pour pasta into same colander & rinse under cold water to cool.  Drain well.

Place tuna in a large bowl; break into pieces.  Add green onions, tomato, black olives, pasta & green beans.  Mix mayo, vinegar & celery salt in small bowl.  Season to taste w. salt & pepper.

Mix dressing into salad & serve.

White Chocolate Chip Lemon Cookies

May Market 2006 - 3-5 doz.

2/3 c. packed brown sugar
1 c. oleo, softened
1/2 c. gran. sugar
1 egg
2 tsp. lemon extract
2-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg (12 oz.) white choc. chips

Preheat oven 350 d.

Line cookie sheets w. parchment paper

Beat butter (or oleo) with sugars until creamy.

Add egg and lemon extract.

Beat until creamy.

Combine dry ingredients and gradually add to mixture.  Beat well.

Drop by Tablespoon (I use tsp.) on baking sheets.

Bake 8-10 minutes.

Cool on sheet for 2 mintues before removing.

Makes 3-5 dozen.

Barbeque Beef Stir Fry Recipe

1/2 cup low sodium/low fat beef broth
1/2 cup water
1/4 cup catsup or more to taste
BBQ seasoning to taste (we used Penzey's 3000)
1 lb. small or new red potatoes
1/2 tsp. garlic powder
1/4 tsp. black pepper (we used Penzey's black and red pepper)
1-1/2 Tbsp. olive oil, separated
1/4 cup chopped onion
1/2 lb. fresh green beans
1 cup baby carrots
1 lb. sirloin tip steak, cut into bite sized pieces

Preheat oven to 400 degrees.  Clean potatoes and slice into wedges.   Toss with olive oil and place on a nonstick baking sheet.  Sprinkle with garlic powder and 1/8 tsp. black pepper.  Bake for 20 minutes or until tender.

While the potatoes are cooking, clean and trim the green beans and break into bite sized pieces, about 1" long.  Cut baby carrots into quarters lengthwise.  Put in a large sauce pan along with about 1/4 cup water.  Cook for about 5 minutes or until vegetables are tender.  Drain any remaining water and transfer vegetables to a large bowl.

Add 1 Tbsp. olive oil to skillet, along with chopped onion.  Saute until onions are fragrant.  Add sirloin to skillet and cook for about 4-5 minutes.  Season with pepper, garlic powder and BBQ seasoning and cook for an additional minute.  Add broth and ketchup and simmer for 1 minute.  Add potatoes and toss so that they are coated with the mixture.  Simmer gently until meat is cooked and tender and the vegetables are tender - should be only another minute or two.  (Add a little additional water if necessary ... or alternately add a little cornstarch to thicken mixture if too watery.) 

Anna Mae Horning's Wild Rice Salad

June 2005

Ingredients for Dressing:
1-1/3 c. canola oil
1/2 c. white vinegar
1/4 c. Parm. cheese
1 T. sugar
1 clove garlic, crushed
1 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. mustard
1/4 tsp. paprika

For Salad
1/2 tsp. salt
1 c. wild rice
1 can (6 oz.) peas
1 jar (6 oz.) marinated artichoke hearts, halved
1/3 c. chopped green pepper
3 green onions, whole & green prts
1 c. cherry tomatoes, halved
1/4 c. slivered almonds

To make dressing
Combine all ingredients in a jar, shake well - Refrigerate.

Make salad:
Add salt to 2 c. water & boil in 1 qt. pot with lid.  Add wild rice & stir well.  Reduced heat, cover & simmer ??? to dir. on pkg & drain.

Toss:
All salad ingredients and half the drssing.  Cover & chill until ready to serve, then toss.  Add remaining dressing to taste.

Sprinkle with almonds & serve.

Blueberry Pudding Cake

1/3 c. & 1/2 c. sugar
1/4 c. water
1 T. lemon jjuice
1 tsp. cornstarch
2 c. blueberries
1 c. flour
1-1/4 tsp. baking powder
1 tsp. salt
1 large egg
1/2 c. whole milk
1 stick butter, melted & cooled slightly
1 tsp. vanilla

Put oven rack on middle & heat to 375 d.  Butter a 9" square pan.

Stir together 1/3 c. sugar with water & lemon j. w. cornstarch in small saucepan. Then, stir in blueberries.  Bring to simmer & simmer 3 min.  Remove from heat.

Whisk together flour, B.P., salt & 1/2 c. sugar in med. bowl.

Whisk together egg, milk, butter & vanilla in large bowl, then add flour mixture whisking until just combined.

Spoon batter into pan evenly, then pour blueberry mixture evenly over batter.  Berries will sink.  Bake until knife inserted comes otu clean, 25-30.  Cool in pan on rack 5 min.

Cake can be made 1 day ahead of time & cooked completely uncovered, then kept, wrapped well, in foil at room temperature.

Salmon Supreme

2 salmon steaks (about 1" thick) 1 lb.
1/3 c. lemon j.
2 T. butter
1 T. worcestershire
pepper
1/2 tsp. salt
1/4 tsp. paprika

Preheat oven 400 d.

Rinse salmon & pat dry.

In 8" sq. baking dish, mix lemon juice & butter, worcestershire, salt, pepper & paprika.

Add salmon & turn to coat.  Don't cover.

Bake at 400 d. for 10 min., turn & spoon sauce over top.  Bake until fish is opaque but still moist - about 10" longer.

Turkey Barley Soup

2 cans (14-1/2 oz.) chicken broth
4 c. cubed cooked turkey
2 carrots, sliced
1 large potato, peeled & cubed
2 c. frozen cut gr. beans
1 med. pepper, chopped
1 celery rib, chopped
3 garlic cloves
1/2 c. barley
2 Bay leaves
1 tsp. thyme, sage
1/4 tsp. salt

Combine all ingredients and bring to a boil.  Reduce heat; simmer, uncovered, 45-55 min. until barley & veg. are tender.  Discad bay leaves.

May be frozen up to 3 mo.

Cranberry Orange Bread

1/4 c. soft butter
1 c. sugar
1 egg
1 tsp. orange peel
3/4 c. orange juice
2 c. flour
1 tsp. B.P., Salt.
1/2 tsp. B. Soda
1 c. chopped cranb.
1 c. raisins

In a large mixing bowl, cream butter & sugar.  Beat in egg & o. peel.  Combine dry ingredients.  Add to cream mix alternately w. juice.

Fold in cranberries & raisins.  Pour into greased 9 x 5 x 13 loaf pan.

Bake 350 d. for 60-65 min.

Cool 10 min.

Remove to wire rack to cool completely.

Will freeze well.

Blueberry Lemon Bundt Cake

2-1/2 c. flour
2 T. b.p.
1 c. sugar
1/2 tsp. salt
1 c. lt. br. sugar
2 sticks unsalted butter
4 large eggs
1 tsp. vanilla
1 c. sour cream
2 c. blueberries
2 T. lemon zest

Preheat oven to 350 -

In a bowl, whisk flour, B.P., salt.  Set aside.

Cream butter & sugars.  Add eggs, one at a time.  Beat in vanilla.  Add flour in 3 additions, alternating w. 2 additions of sour cream.

In a bowl, toss berries w. zest & 1 Tsp. flour.  Gently fold into batter.

Coat a 12 c. Bundt pan w. cooking spray.  Spread batter into prepared pan.

Bake cake on bottom rack until toothpick inserted is clean, 60-70 min.

Cool in pan 20".

Invert onto rack.  Cool completely top side up.

Dust w. xxxx sugar.

Common Plea Scallops

Based on a recipe that appeared in the Pittsburgh Post-Gazette 5/95 from the Common Plea restaurant

1 lb. Sea Scallops
Pinch salt.
Pinch white pepper
3/4 c. fine bread crumbs
6-7 oz. clarified butter or oil

Preheat oven to 450 d.

Combine salt and pepper and season scallops.

Lightly toss scallops in bread crumbs, shaking off excess.

Arrange in baking dish.

Coat scallops in butter or oil.

Bake 6-8 minutes, then place under broiler briefly for color.

Do not over cook.

Susan & Emma's Lemon Poppyseed Bread Recipe

2 sticks butter
2 c. sugar
2 c. flour
2 T. lemon j.
2 tsp. lemon extract
2 T. lemon zest
scant 1/2 c. milk
1/3 c. poppy seeds
4 large eggs

Cream butter & sugar until fluffy.  Add juice, extract, zest, milk & poppy seeds.  Add flour, mix to blend.  Add eggs, one at a time, blending after each addition.

Line bottom of a loaf pan with parchment paper.  Pour batter into it.

Bake at 350 for 45 in. or until cake tester comes out clean.

Makes one loaf.

Spinach Bisque

1/2 C. chopped onion
2 T. butter or oleo
1/3 c. flour
1 tsp. salt
1/8 tsp. nutmet
2-1/2 c. milk
1 c. water
3/4 c. grated Am. cheese
1 pkg. (10 oz.) chopped spinach, thawed and drained

In a 3 qt. saucepan, saute onion in butter until ?????., stir in flour, salt & nutmeg until smooth.  Gradually whisking in milk & water.  Add cheese; cook & stir over medium heat until melted.  Add spinach.  Cover & simmer 4-5 minutes or until heated through.  Serve with oyster crackers if desired.

Raspberry Fudge Balls

4-5 doz.

8 oz. pkg. cream cheese, softened
1 c. choc. chips, melted
3/4 c. vanilla wafers, crushed
1/4 c. raspberry preserves
1/2 c. pecans or walnuts, chopped

Mix cream cheese and chocolate until well blended.  Add preserves & vanilla crumbs.  Shape into 1" balls & roll in nuts.  Refrigerate.

Terrific!

Cocoa Kiss Cookies

4-1/2 doz.


1 c. butter, softened
2/3 c. sugar
1 tsp. vanilla
1-2/3 c. flour
1/4 c. unsweetened Cocoa
1 c. chopped pecans
9 oz. (1 bag) Hersh. kisses
powdered sugar

Beat butter, sugar & vanilla until creamy.  Stir together flour & cocoa.  Gradually add to butter mix.; beating until blended.  Add pecans.  Beat until well blended.

Refrigerate dough about 1 hour, or until firm enough to handle.  Preheat oven to 375.  Remove foil from kisses.  Mold scant Tbsp. of dough around each kiss, covering completely.

Shape into balls.  Place on ungreased cookie sheet.  Bake 10-12" or until set.  Cool slightly about 1 min.  Remove from cookie sheet to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in sugar again before serving.

They freeze well.

Scallop Bubbly Bake

1 lb. scallops (if usng large scallops, cut in half)
6 T. butter
1/2 c. chopped onion
1 c. sliced mushrooms
1 c. ch. green pepper
1 c. chopped celery
4 T. flour
1/2 ts. salt
2 c. milk
1/2 c. bread crumbs
1 T. butter
Cheddar or Parmesan cheese

Poach scallops in boiling, salted water for 1 min.  Drain & set aside.  Saute onion, mushrooms, pepper & celery in 2 T. butter until onion is softened.

Melt 4 T. butter in a saucepan and whisk in flour and salt.  Slowly add milk, whisking constantly and cook until sauce is thickened & bubbly.

Fold scallops & vegetables into sauce & pour into a buttered 8-cup casserole.  Top w. breadcrumbs, dot with butter & sprinkle with grated cheese.

Bake 350 d. for 25 to 30 min. until browned & bubbly.

Anne Marie's Spareribs

Place rigs in open pan in hot oven 450 - 30 minutes.

Drain sauerkraut - Replace with beer - 1/2 c.

Put sauerkraut in bottom of pan with spareribs on top.  Cover tightly.  Bake 1-1/2 to 2 hrs. at 350.

Pumpkin Bars

Excellent!

4 eggs
2 c. sugar
1 c. veg. oil
15 oz. can pumpkin
2 c. flour
2 tsp. B.P.
1 tsp. B. Soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves.
1/2 tsp. nutmeg

Preheat oven to 350.

In large bowl, mix eggs, sugar, oil and pumpkin.  Sift together dry ingredients and add.  Mix well.  Pour batter into greased & floured jelly roll pan.  (16 x 10 x 2) or 15 x 10-1/2 x ?.  Bake 25 minutes.

Frost:

2 (3 oz.) pkg. cream cheese softened
3/4 stick (6 T.) butter softened
1 T. milk
1 tsp. vanilla
4 c. xxxx sugar

Beat cream cheese, butter, vanilla and milk.  Add xxxx and beat until correct consistency (3-1/2 c.).  Spread on cooled bars.

Note:  Bars freeze well.

These are really good. 

Too much icing. - maybe 1/2 or 3/4 of the recipe will do.

Split Pea Soup 2

2 c. dried split peas
2 qt. vegetable broth
1 c. chopped celery
1/4 c. chopped onion
1/2 c. diced carrots
1 bay leaf
1/4 tsp. thyme
salt & pepper

Wash & sort peas.  Add broth.  Bring to boil.  Simmer 2 min.  Remove from heat.  Cover and let stand 1 hour.

Add veg., bay leaf & thyme.

Heat to boiling.  Reduce heat & simmer, covered 2-1/2 to 3 hours, or until peas are soft.

If desired, put through blender, season to taste w. salt & pepper.

Split Pea Soup 1

5 c. chicken broth
5 c. water
1 lb. dried split peas
2 T. butter
1/2 c. ch. onion
1 clove garlic, minced
1 T. curry powder
1 tsp. crushed coriander seed
1/4 tsp. " red pepper
1 tsp. salt
1/2 c. light cream or milk

Combine broth, water, peas in a large saucepan.  Add peas.  Heat to boiling.  Turn off heat.  Cover & let stand 1 hour.  Reheat and simmer over low heat 45 minutes.

Melt butter in sauce pan.  Saute onion, garlic and spies about 7 minutes.

Stir into split peas.  Cover & cook over low heat for 20 min.  Cool.  Puree 2 c. soup in blender.  Repeat until all pureed.

Stir in cream, heat, serve.

Hot Cranberry Relish

3 c. chopped apples
2 c. cranberries
1/2 c. sugar
1-1/2 c. guick cook oatmeal
1/2 c. chopped nuts
1/3 c. flour
1/2 c. brown sugar
1/c c. butter, melted

Preheat oven to 350 d.

Mix apples, cran & sugar in a s qt. casserole.

Crumble and mix remaining ingredients in a medium bowl and sprinkle on top of cranb.

Bake for 1 hour until bubbly.

Serve warm.

Double Fudge Saucepan Brownies

The best!

1/2 c. sugar
2 T. butter
2 T. water
12 oz. pkg Semi Sweet chips
2 eggs, beaten
1 tsp. vanilla
2/3 c. flour
1/4 tsp. b. soda
1/4 tsp. salt
1/2 c. chopped nuts

Heat oven to 325 d.  Grease 9" sq. pan.

In medium saucepan over low heat, cook sugar, butter and water, stirring constantly until mixture comes to a boil.  Remove from heat.

Immediately add 1 c. choc. chips, stirring until chips are melted.  Stir in eggs and vanilla.

Combine flour, b. soda & salt.

Stir into cooled chocolate mixture.

Stir in remaining cup of chips and nuts.

Pour into greased, floured pan.

Bake 25-30 min., or until brownies begin to pull away from sides of pan.

Cool immediately.  Cut into bars.

Based on a recipe from Hershey's Fabulous Desserts, June, 1999

1-1/2 doz.

Lebkuchen II

64 bars

1 box dark brown sugar
4 large eggs
1-1/2 c. flour
1 tsp. B.P.
1-1/2 tsp. Cinnamon
1/4 tsp. cloves
1 c. chopped walnuts
1 c. raisins
3/4 c. xxxx sugar
1 T. lemon juice

Preheat oven to 350 d. - Grease 10 x 9" pan.  Line w. foil, grease foil.

Beat sugar & eggs until well mixed about 1 min.  Gradually beat in dry ingredients.  Stir in raisins & nuts.  Spoon into pan.  Bake 30 minutes.

Cool completely on wire rack.  Drizzle sugar icing over Lebkuchen.  Let stand 10".

Transfer w. foil to cutting board.  Cut lengthwise into 8 strips.  Then cut each strip crosswise into 8 bars.

Store in tightly covered container with waxed paper between layers at room temp. up to 2 weeks, or in freezer for up to 3 months.

Excellent! -

Chocolate Chip Oatmeal Cookies

1 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 large eggs
1 tsp. soda, dissolved in 1 tsp. warm water
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 c. chopped walnut
2 c. oatmeal
1 pkg. (12 oz.) choc. chips

In large bowl, cream butter and sugars.  Add eggs one at a time, beating well.  Add dissolved baking soda and vanilla.  Mix well.  Add flour and salt, beating well.  Stir in walnuts, choc. chops & oatmeal and mix well.

Drop by tsp. onto ungreased cookie sheet.

Bake 370 d - 8-12"

Cool on wire racks.

Spanish Rice

Good!

2 T. olive oil
3 c. uncooked rice
1 onion, chopped
1 gree pepper. ch.
1 garlic clove, minced
1 can (11 oz.) stewed tomatoes
1-1/4 c. water
1/2 tsp. hot sauce
1/2 c. shredded Cheddar
sliced green olives (optional)

Heat olive oil in skillet.  Stir in rice, onion & pepper.  Saute about 2 mint. stirring in garlic, near the end when onion is tender, Stir in tomatoes & juice, water and hot sauce.  Bring to a boil.  Reduced heat, cover and simmer about 20 min. until rice is tender and liquid is absorbed.  Fluff with fork, stirring in olives, if desired.  Turn into serving bowl and sprinkle with cheese.

Cream of Tomato Soup

1997

4 servings

3 c. chopped tom.
1/3 c. "  onion
2 tsp. sugar
1-1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. " thyme
1/8 tsp. pepper
1 can tom. paste (6 oz.)
1/4 tsp. baking soda
1 T. butter
1 T. flour
2 c. milk

In medium saucepan, combine tom, onion, sugar, salt, basil, thyme, pepper & tom. paste.  Cover; simmer 10 minutes.  Press mixture through strainer or foley mill to make puree; discard pulp.  Stir in baking soda; set aside.

In a large saucepan, melt butter; stir in flour and cook a minute or two.  Whisk in milk and cook 1 min. until thickened, whisking constantly.  Stir in tomato puree.  Heat through.  Garnish each serving with a dollop of sour cream & chopped chives.

Big Oatmeal Raisin Cookies

16-20 large cookies

2 sticks (1/2 lb.) unsalted butter, softened but still firm
1 c. light brown sugar
1 c. sugar
2 eggs
1-1/2 c. flour
1/2 tsp. salt
1/2 tsp. B.P.
1/4 tsp. nutmeg
3 c. oats
1-1/2 c. raisins.

1.  Adjust oven racks to low & middle positions; heat to 350 d.

2.  Beat butter until creamy. - Add sugars, beat until fluffy. - 3".  Beat in eggs one at a time.

3.  Mix flour, salt, B.P. & nutmeg together, then stir into butter. - sugar mixture with wooden spoon.  Stir in oats & raisins.

4.  Form dough in 16-20 2" bars.  Place on parch paper covered cookies sheets.  Bake until edges turn golden brown. 22-25 min.

5.  Let stand on racks 30 min. before serving.

Date Oatmeal Cookies
Substititue 1-1/2 c. chopped dates for the raisins

Chocolate Chip Oatmeal Cookies
Substitute 1-1/2 c. semi sweet chocolate chips for raisins

Oatmeal Cookies

6 doz.

1-1/2 C. sifted flour
2 tsp. B. powder
1/2 tsp. salt.
2 tsp. cinnamon
1/2 tsp. cloves
2 eggs, well beaten
1 c. sugar
1 c. melted oleo
1/4 c. milk
1-3/4 c. oats
1 c. raisins
3/4 c. chopped nuts
vanilla?

Sift to-gether dry ingredinets.

Add sugar to eggs; mix well.

Add oleo, stirring until blended.

Add flour mixture alternately with milk., mixing after each addition until well blended.

Stir in oats, raisins, nuts.

Let stand five minutes.

Drop by tsp. onto greased sheets.

Bake 10-12", 375", until edges are brown.  Cool on racks.

I like 350 d. 12-15" better

Those Potatoes from Aunt Betty

8 medium potatoes
1/2 pt. cream
1 tsp. salt

Parboil potatoes in jackets.  Do this a day ahead and cool overnight.

Peel potatoes.  Grease a 6 x 10 x 2 baking dish.

Using a medium grater, grate potatoes into dish.

Salt; cover with cream.

Bake 370 d. for 30 minutes.

Sometimes I add a little minced onion - or grated cheese - or both.

Serves at least 4 - maybe 6.

Alice Richards' Scalloped Eggplant

1 (1 lb.) eggplant, peeled & cut into 1/2" cubes)
1 small onion, grated
3 slices bacon, crumbled
1/2 c. evaporated milk (for low cholesterol use 1/2 c. skim milk)
1/2 c. chopped green or red pepper
4 oz. (1 c.) shredded Cheddar (or Fromage or similar cheese)
3 T. butter or margarine (or 1-2 tsp.)
1 egg beaten (or 1/2 c. Egg Beaters)
3/4 tsp. salt; 1/2 tsp. pepper
1/4 c. cracker crumbs
Paprika

Cook eggplant and onion in boiling wter to cover for 5 min. or until tender.  Drain.  Add all ingredients except crumbs and paprika.  Stir well.  Pour into greased 1-1/2 qt. baking dish.  Top with cracker crumbs & sprinkle with paprika.

Bake, uncovered, 350 d. - 30-30" or until lightly browned.

Tomato Conserve

 5 lbs. tomatoes, peeled & diced
4 cups sugar (I used 3-1/2 c)
peel of one lemon (8 slices)

Mix together tomato, sugar and lemon peel.  Allow to sit overnight.

-------------------

Drain juice from mixture.  Bring juice to boil & boil until it reaches thread stage.  Remove lemon peel from tomato.  Mix tomatoes into juice, add 8 thin slices of lemon (I used 10 slices).  Simmer for 10-20 minutes or until thickened. 

Orange Marmalade

1 orange
1 lemon
1 grapefruit

Can double or add whatever you'd like.  Cut into quarters, remove seeds, skin and all (or slice very thin).  Put in a blender a few pieces at a time.  Add a little bit of water.  Measure how many cups.  Then for each cup, add 3 cups of water but subtract water you already added to blender.  Cook for 20 minutes.  Refrigerate & boil again the next day for 20 minutes.  Take 3 cups and 3 cups sugar.  Cook on medium at least 1/2 hour. - Put a little in a saucer.  Freeze.  Run your finger through it.  If it separates, it's done. 

Margot's Wedding Soup

Soup:

2 cloves garlic, minced
1 large onion, chopped
1 T. olive oil
1 46 oz. can chicken broth
1 10-oz. pkg. frozen chopped spinach
1/4 c. pastinas (star shaped)

Meatballs:

1/2 lb. ground turkey
1/4 c. dry bread crumbs.
1/4 c. grated Parmesan cheese

----------

1.  Saute onion & garlic in olive oil until onion is transluscent.  Add chicken broth and spinach and pastinas.  Simmer 1/2 hour.

2.  While broth is simmering, form ground turkey, crumbs and cheese into marble sized meatballs -

3.  Cook meatballs by broiling or microwaving.  Drain fat & drop into soup. - Simmer 1/2 hour.

Baba Ghanneuj

1 eggplant
juice 1/2 lemon (1/4 c.)
1/4 c. sesame tahini
1/2 tsp. garlic powder (or 2 cloves crushed)
1/4 c. chopped parsley
1/2 tsp. salt
2 T. minced scallions
Fresh black pepper
1 tsp. olive oil

Preheat oven to 400 d.  - Cut stem from end of eggplant and prick with fork all over. - Place on oven rack directly (will drip) & roast slowly until completely pooped. (?)  45 min.  Remove from oven & wait until cool enough to handle.  Scoop and mash.  Combine all except Olive Oil.  Chill completely & drizzle oil over top just before serving.

Good to seve with small wedges of Pita Bread.

9/15/92

Curried Hot Crab Spread

Chol. 22 mg.
11/20/91

Nonstick veg. spray
1/2 c. lowfat cream cheese
2 T. low fat mayo.
2 T. lemon j.
1 T. dry sherry
1 egg white
3/4 tsp. curry
Black pepper
6 oz. flaked crab
2 T. chopped chives or scallions

1.  Preheat oven to 375 d.  Coat 1 qut. casserole w. nonstick spray

2.  Beat together cream ch., mayo, lemon j., sherry, egg white, curry & pepper.  Beat until smooth.

3.  Stir in crab meat & pour into baking dish.

4.  Bake, uncovered - 20-35" or until firm in the middle.  Serve hot with sprinkling of chives.

6 quarter cup servings.

Cranberry Orange Oat Bread

11/18/89
Makes 18 slices

1-1/4 c. all purpose flour.
1 T. Baking powder
1/4 tsp. salt
----------
2 eggs
2/3 c. milk
2/3 c. sugar
1 T. grated orange rind.
1/3 c. orange juice.
1/4 c. oil
----------
1-1/2 c. Post Oat Flakes
1 C. chopped cranberries
1/2 c. chopped nuts

Mix flour, b.p. & salt.  Beat eggs, milk, sugar, orange rind, orange juice and oil; add to flour mixture and mix just enough to moisten flour.

Stir in cereal, cranberries & nuts.

Pour into well greased 9x5" loaf pan.

Bake 350 - 60" or until tester inserted in center comes out clean.

Cool in pan 10" Remove from pan & finish cooling on rack.

For easier slicing, wrap bread & store overnight.

Mother Gilmore's Cucumber Salad

2 3-oz. pkg. cream cheese
1 c. mayonnaise
1/4 tsp. Horseradish
----------
1 3-oz. pkg. lime jello
3/4 c. hot water
----------
1/4 tsp. salt
1 cucumber grated
1/4 c. minced onion
1 tsp. lemon juice
----------

Prepare jello, cool slihgtly.  Soften cream cheese & mix with mayo & stir until smooth.  Add to lime jello. - Fold in remaining ingredients; pour into greased mold & chill.

I usually peel & seed cucumber, but it's not necessary.

Mom's Meat Loaf

1 lb. ground beef
1/8 c. chopped onion
1 Tbsp. chopped celery
1/8 tsp. dry mustard
1/8 tsp. poultry seasoning
2 slices of soft bread
1/2 c. warm milk
1/2 Tbsp. Worcestershire
1/4 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1 beaten egg
1/4 c. ketchup (chili sauce)
1/4 c. boiling water

Add onion, celery and seasoning to meat.  Cube bread & soak in milk; add eggs & worc. sauce & beat well.  Combine meat & egg mixture and form into loaf.  Roll in bread crumbs and place in greased pan.  Spread catsup or chili sauce on top.  Pour water around loaf.  Bake uncovered in 350 d. oven for 60 minutes.  Baste with pan liquid every 15 minutes.

Mother Gilmore's Gingersnaps

3/4 c. butter (1-1/2 sticks)
1 c. sugar
1/4 c. molasses
1 egg
2 c. sifted flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cloves, ginger and cinnamon

Blend well in mixer:  butter, sugar, egg and molasses.

Sift together dry ingredients. Add to molasses mixture.  Blend well.

Roll small balls in sugar.

Place on greased cookie sheet.

Bake 12-15 minutes at 375 d.

(I think 375 too hot - try 350)

Wendy's Crab Sandwiches

Jan. '89

1 stick butter
1 jar Old Eng. cheese
1-1/2 tsp. mayonnaise
6 oz. Crab
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
6 English Muffins

Blend all ingredients.  Spread on split muffins.  Freeze until ready to use.  Heat under broiler 5 min.

Great!
Merle's favorite.

English Muffins

1 lb. shrimp - cook & cut in pieces
1 jar Old English cheese spread
OR
1/2 lb. grated Cheddar cheese
1/4 lb. butter
1 T. mayonnaise
1/2 t. garlic powder
4 English muffins

Soften butter.  Mix all the rest of ingredients together.  Spread thick on 1/2 English muffin.

Put on cookie sheet pan to freeze.  Wrap in foil after frozen.  When ready to serve - take from freezer and out of foil to defrost.  Broil until cheese melts and are brown.

Scotch Broth

6-8 Servings

1 lb. lamb neck bones
1/2 c. barley
8 c. water
(2 cups chicken broth)
3 chicken B. cubes
4 carrots
4 sticks celery
1 onion
1 turnip
Salt, pepper, basil, rosemary

Chop 2 carrots, 2 celery, onion into 2 c. chicken broth in blender.  Add this blended mixture to lamb, barley & 6 c. water in large pot.

Simmer 1-1/2 hr. - Cool & refrigerate. - Skim off fat; remove lamb meat from bones.  Return to pot.

Add to this 2 chopped carrots, 2 celery sticks & turnip.

Add seasoning & simmer until vegetables are cooked.

I usually add 3/4-1 cup peas for last 5 min. of cooking.

Peanut Butter Balls - Buckeyes?

8/2/86

Delicious!

6 doz.

2 c. peanut butter, plain not crunchy
2 c. xxxx sugar
2 c. chopped nuts
2 T. oleo

Chocolate Topping

1-1/2 large bags choc. chips
1/4 bar Parascal wax

Mix P.B., sugar, nuts & oleo together & form into 1" balls.

Over a double boiler, melt together chocolate chips & wax.  Using a tooth pick, dip balls into melted mixture.  Cool.

OR

5 doz.

1 c. (9 oz.) creamy p.b.
1/4 c. oleo, room temp.
1 tsp. vanilla
1-1/2 c. xxxx
1/2 c. flour
1 c. (6 oz. choc. chips, melted

Garden Pasta Salad

(Main Dish)

1 c. Miracle Whip Salad Dressing
1/4 c. chopped parsley
1 tsp. dried basil
1 garlic clove, crushed
1 8-oz. pkg. mild Cheddar, cubed
2 C. cooked broccoli flowerets
1 c. (4 oz.) cooked & drained corkscrew noodles
2 med. tomatoes
1/2 c. chopped walnuts

Combine salad dressing, parsley, basil and garlic; mix well.

Add cheese, broccoli & noodles, mix lightly.  Chill.

Arrange tomato wedges on platter, top with salad & sprinkle with walnuts.

6

Marian McCloskey's Lemon Bars

5/22/74

1 c. flour
1/2 c. butter (1/4 lb.)
1/4 c. xxxx sugar

Cut with pastry blender & pack into 7" square greased pan.  Bake 350 - 15".

Then:

Beat 2 eggs slightly
Add 2 T. lemon j. & some grated rind.

Sift together:

1 C. sugar
2 T. flour
1/2 tsp. baking powder

Combine with eggs & lemon

Pour over baked crust.

Bake 350 - 25"

When baked, sprinkle with sifted xxxx sugar while hot.

Cut into squares.

Coconut Chocolate Jumbos

1 c. flour
1 c. sugar
1/2 c. oleo
1 tsp. vanilla
1/8 tsp. salt
2 eggs
2 sq. unsweetened chocolate,  melted
1 6-oz. pkg. chocolate chips
1 3-1/2 oz. can coconut
1-1/4 c. chopped walnuts

1.  Heat oven to 350 d.f.

2.  Measure first 7 ingredients into large bowl.  On low speed, beat until blended.

3.  With spoon, stir in chips, coconut & 1/4 c. walnuts.

4.  Drop by tsp., 4" apart, onto ungreased cookie sheet.  Spread into 3" rounds.  Top with nuts.

5.  Bake 12".  Remove to racks to cool, using pancake turner.

6.  Store in tightly covered container

1-1/2 doz.

Harvest Chowder

1 T. salad oil
8 oz. smoked links, cut 1/4" sl.
1 c. chopped onion
1 clove crusted garlic
3/4 c. each, sliced carrots & celery
7 oz. can whole kernal corn
8-3/4 oz. can kidney beans, drained
2 can chicken broth
1/4 c. chopped parsley
1 Bay leaf
3/4 tsp. basil
1/4 tsp. salt; 1/8 tsp. pepper
3/4 c. elbow mac, cooked & drained
grated Parmesan cheese

In Dutch oven, lightly brown links in oil, remove.

To the drippings, add onion, garlic and green pepper.

Saute 5 minutes. Add chicken broth, vegetables, herbs, salt & pepper.

Cover & simmer 30 minutes.  Add smoked links and simmer, covered, 30 minutes longer.

Add macaroni; heat through.

Serve with Parmesan cheese sprinkled on top.

Fresh Broccoli Soup II

7/10/84

2 T. butter
1 small onion, chopped
2 ribs celery, chopped
1 bunch Broccoli
3 c. chicken broth
1 tsp. salt; 1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1 c. light cream; sour cream

Melt butter in saucepan; saute onions and celery until tender.  Add chopped brocolli, seasonings & broth.  Bring to boil; lower heat, cook about 20 minutes.

Puree in blender - (You can freeze at this point.)

Return to saucepan.  Stir in cream - Heat; do not boil.

Serve with dallop of sour cream.

P.S.  I usually add a couiple chicken bouillon cubes to broth - then cut salt some.

Also, before blending, reserve some brocolli pieces for garnish.

Chicken Noodle Casserole to Freeze

2/84

1/2 C. oleo
3/4 c. flour
3-1/4 c. chicken broth
1/2 tsp. salt
1 tsp. basil
5 C. diced chicken
1 small jar chopped pimiento,drained
1 med. pepper, cored, diced
4 oz. Mozarella cheese, shredded
1 lb. cottage cheese (2 c) use a little more
1 egg, beaten
1 pkg. (8 oz.) broad noodles, cooked & drained (only use 1/2)
1 pkg. (10 oz.) chopped broccoli, thawed (use 1/2)
Grated Parmesan cheese

1.  Melt butter in large saucepan.  Stir in flour, salt, basil & blend.  Stir in chicken broth, stirring until mixture thickens & comes to boiling.  Remove from heat.  Add chicken, pimiento & pepper.

2.  Mix cottage cheese with egg.

3.  Grease 3 qt. casserole, or 2 1-1/2 qt. csseroles.

4.  To put together:

• Place 1/3 chicken mixture on bottom of casserole.
• Top with 1/2 the noodles.
• Top with 1/2 cottage cheese mixture
• Top with 1/2 broccoli
• Top with 1/2 mozarella cheese

      Repeat, ending with chicken mixture.

      Sprinkle with Parmesan cheese.

5.  Cover with foil to freeze, or

6.  Bake in 350 oven 1 hour or 1-1/2 hr. if frozen.

Hot Pepper Jelly

2 large bell peppers, cored, seeded & chopped (2 c.)
2 long green chili peppers, chopped (3-4 T)
1-1/2 c. cider vinegar
5 c. sugar
1 Bottle (6 oz.) Certo

1. Combine sweet & hot peppers in bowl.  Place half of mixture in blender with 1/2 C. vinegar.  Cover, whirl almost smooth.  Pour into large kettle - Repeat with remaining peppers & 1/2 C. vinegar.  Add remaining 1/2 C. vinegar to blender; whirl to rinse, pour into kettle.  Stir in sugar.

2.  Bring mixture to full rolling boil that can't be stirred down stirring constantly.  Boil 1 min.  Remove from heat; skim off foam.  Add food coloring.

3.  Add pectin; stir.  Stir off foam.  Cool 5 min.

4.  Ladle in 6 hot sterilized 8 oz. glasses.

5.  Seal with parafin.

Sugar 1.89
Peppers .95
Certo 2.79

Chewy Chocolate Macaroons

11/24/83

1 pkg. (14 oz.) Baker's Angel Flake coconut
1 can (14 oz.) Borden's Eagle Brand Sweetened Condensed milk
2 tsp. vanilla
4 sq. Baker's Unsweetened chocolate, melted

Combine all ingredients in a bowl & mix well.  Drop from teaspoon, 1" apart, on well-greased baking sheets.  Bake at 350 for 10-12 minutes.  Remvoe from baking sheet at once.  Makes 8 dozen.

Alice McClure's Spaghetti Sauce

1 - 6 oz. can tomato paste
1 can Campbell's tomato soup
1 can meatless spaghetti sauce
1 large can Tomatoes
1 lb. ground beef
1/4 c. olive oil
1 medium onion

Brown meat or meatballs & chopped onion in oil.  Pour off some of grease.

Add to remaining ingredients in large kettle & simmer several hours.

Some, or any, of the following may be added for flavoring as desired.

1 can mushrooms
1 T. chili powder
1 Bay leaf
1/2 tsp. oregano
Garlic Salt
Tomato puree for soup

Scalloped Oysters

Serves 6

1 pt. oysters - (2 doz. large)
3 c. soft bread crumbs
1/2 c. melted butter
1/2 tsp. salt; dash, pepper
1/4 c. oyster liquor
2 T. light cream

Mix butter with crumbs.  Spread half in bottom of baking dish.  Drain oysters; place over crumbs.  Sprinkle with half the salt & pepper.  Next, pour oyster liquor & cream on top.  Top with remaining crumbs.  Bake - 350 d. - 20-25 minutes.

Mary Jane's Green Rice

4 servings

Beat 1 egg

Add & mix well:
1 c. milk
1/2 c. chopped parsley
1 chopped clove garlic
1 small onion, minced
2 c. cooked rice
1/2 c. grated strong cheese
salt.

Partially cook onions in 2 T. butter & pour in baking dish.  Add remaining ingredients & mix.  Bake 30 - 40 minutes in 325 d. oven - until firm.  Brown top under broiler.  Can be baked ahead & reheated.

Christmas Salad - Mother Gilmore

First Layer

1 pkg. lime jello
1-1/2 c. hot water

Use juice of crushed pineapple, drained & heated.  Cook.  Add 1 can crushed pineapple, drained.  Cool in refrigerator until set.

Second Layer

1 pkg. lemon jello
1-1/2 c. hot water

Mix & let cool.

2 pkg. cream cheese (3 oz.)
1 cup milk

(I use only 1 pkg and 1-1/2 c. milk)

Mix & smooth & combine with jello.  Refrigerate.  When cold & before congealing, spoon carefully on top of first layer.  Put in refrigerator until set.

Third Layer

1 pkg. cherry jello; 1-1/2 c. hot water.

When almost set, add to rest of salad.  Refrigerate until ready to serve.

Alice McClure's Molded Shrimp Salad

Place in top of double boiler:
1 can Campbell's tomato soup
1 large pkg. Phil. Cream Cheese
Mix to-gether.

Dissolve:
1 pkg. lemon jello in 1/2 c. hot water.

Add soup mixture.

Stir in:  1/2 c. Hellmann's mayonnaise and salt & pepper to taste.

In ring mold, arrange 2-5 oz. cans shrimp (or crab meat).

Sprinkle with chopped hard cooked egg, sliced olives & chopped celery.

Cover with soup mixture & chill.

Serves 6.

Shrimp Dip - Peggy Bealafeld

Beat:  1 egg slightly

Add:
1 T. vinegar
1 T. water
1 T. sugar

Stir over low heat about 2 min. or until slightly thick.

While warm, pour over 1 3-oz. pkg. cream cheese.

Min in 1 can chopped shrimp & grated onion (or, use crabmeat).

Chill.

Serves 8

Green Beans - Peggy Bealafeld

1 pkg. frozen green bean
1 can undiluted mushroom soup.

Sprinkle top with Parmesan cheese, then buttered crumbs.  Bake 1/2 hr. 350 d.

Or, - Using 1 can fr. fried onions, mix 1/2 can into beans & sprinkle the other half on top to bake.

Mrs. McNicol's Fort Knox Salad Dressing

1 c. Mazola oil
1/2 c. vinegar
1/2 c. ketchup
1/2 c. sugar
juice of 1 lemon
1 grated medium onion
1 T. salt
1/2 tsp. paprika

Mix well & chill.  Makes about 2/3 qt.

Ham Barbeque Sauce - 8

3/4 c. ketchup
1 T. onion, grated
2 T. brown sugar
1/2 tsp. mustard
1/2 tsp. chili powder
2 T. diluted vinegar
salt.

Mix to-gether well & heat thoroughly.

Apple Sauce Brown Betty

1 can Apple Sauce (1 lb. can or 1-1/2 c.)
2 T. lemon juice
1 tsp. grated l. rind
1 c. soft bread crumbs
1/4 c. melted butter
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/3 c. sugar

Combine apple sauce with lemon juice and rind.  Combine remaining ingredients.  Arrange applesauce and crumb mixture in layers in a buttered baking dish, ending with a crumb layer.

Bake in moderate oven 350 d. for 45 minutes.

Serves 6.

Shortcake - Apple Dumplings

2 C. Flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
2 egg yolks
1/4-1/3 C. milk
1/4 c. butter

Mix dry ingredients, sift twice, work in butter with pastry blender; add milk gradually (well beaten eggs added to milk) until consistency to handle.

Pat, roll to 1/4" thick.

Cut into 4" squares.

Place whole fruit (apples, peaches, apricots) pared and cored in middle of squares.

Fill fruit with sugar mixed with cinnamon or nutmeg.  Dot with butter.

Draw corners of square together on top of fruit and pinch edges together.  Bake thirty minutes in moderate oven 350 d.

Serve with milk, lemon sauce or foamy sauce.

Serves 6

******************************

Pastry for 1 9" Pie

Syrup:

2 c. water
1 c. sugar
3 T. butter
1/4 tsp. cinnamon

Combine & boil 3".  Pour hot syrup around dumplings & bake 40-45' in 425' oven.

Mrs. Reinhard's Pumpkin Pie

1 Pie

1-3/4 C. pumpkin
3/4 C. sugar
1 tsp. cinnamon
1/4 tsp. ginger
pinch allspice
1/2 tsp. salt
3 eggs
1-1/4 c. scalded milk

2 Pies

1 large can (3-1/2 c.)
1-1/2 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
3/4 tsp. salt
5 eggs
2-1/2 c. scalded milk

Bake in unbaked crust 450 d. - 10 min.; then 375 d. for 40 minutes.

Test by inserting knife.

Hershey's Chocolate Chip Cookies

1/2 C. shortening (1/4 lb.)
1/4 C. sugar
1/2 c. brown sugar, firmly packed
1/2 tsp. vanilla

Beat until fluffy - Add 1 egg, well beaten & beat entire mixture.

Sift together:

1 C. + 2 T. sifted flour
1/2 tsp. soda
1/2 tsp. salt

Add to creamed mixture beat well.

Stir in:
1/2 C. chopped nuts
6 oz. pkg. choc. chips & mix.

Drop onto greased sheet by tsp-ful.

Bake 375 - 10 min.

Yield - 50 cookies

Alice McClure's Meringue Cookies

(4)  3 egg whites
(3/4) 1/2 tsp. cr. tartar
(1-1/8) 3/4 c. sugar
1/2 c. chopped nuts
1 pkg. chocolate chips (6 oz.)

Beat egg whites until stiff with cream of tartar.  Add sugar gradually.  Add nuts and chocolate chips.  Spoon onto a greased cookie sheet by tspful.

Bake in 275 d. oven for 30 minutes.

Crisco's Pastry Method

One 9" pie
2 Crust

2-1/4 C. sifted flour
1 tsp. salt
3/4 c. Crisco
5 T. water

Mix flour and salt in bowl.  Cut Crisco into flou until size of peas.  Blend together 1/3 c. of this mixture & 5 T. water.  Add to remaining Crisco-flour mixture & mix until dough holds together.

Chill before rolling.

Toffee Cookies

75 Bars

1 c. brown sugar
1 c. butter
1 egg yolk
1 c. flour
6 (1-1/2 oz.?) milk choc. bars
2/3 c. crushed nuts

Cream sugar, butter & egg yolk.  Add flour gradually, stirring until well blended.

Spread dough in lightly greased jellyroll pan 15-1/2" x 10-1/2" x 1".  Bake in 350 d. - 15-20 min. until medium brown.

Remove from oven; lay chocolate bars on top.  Spread when melted.

Sprinkle with nuts. -

When cool, cut in bars or diamonds.

Zucchini Cookies

3 doz.

1 C. sugar
1/2 C. oleo
1 egg, beaten

2 C. flour
1 tsp. soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg

1 C. raisins
1 C. chopped nuts
1 C. grated zucchini

Cream butter, sugar & egg until fluffy.

Sift together & add dry ingredients to mixture alternately with zucchini.

Stir in nuts & raisins.

Drop by tsp. onto greased cookie sheet.

Bake 12-15" - 375'

15" - 350

Ruth Moran's Texas Sheet Cake

In saucepan, bring to a boil:

4 T. cocoa
1 stick oleo
1 c. water
1/2 c. Crisco

Remove from heat.

Mix:
2 c. sugar
2 c. flour

Put all together & add:

1/2 c. sour cream
1 tsp. soda
1 tsp. vanilla
2 slightly beaten eggs.

Pour into 16" x 11" pan & bake 20-25 min. at 375.

While baking, make icing and immediately upon removal from oven, spread on cake.

Icing:
4 T. cocoa
1 stick oleo
6 T. milk

Bring to a boil and remove from heat.

Add: 
1 lb. XXXX sugar
1 tsp. vanilla
1 C. chopped nuts

Spread on hot cake - Let cool before cutting -

Viennese Torte

Oct. 1973

1 - 6 oz. pkg (1 c.) choc. chips
1/2 c. oleo - (1/4 lb.)
1/4 c. water

Heat together in heavy saucepan.  Stir until blended; cool slightly.

4 slightly beaten egg yolks
2 T XXXX sugar
1 tsp. vanilla

Stir to-gether, then add to chocolate mixture; stir until smooth.  Chill about 45 min., until spreading consistency.

Slice 1 frozen load pound cake horizontally into 6 layers.

Spread about 2 T. chocolate between eachlayer, then frost tops & sides.

Chill at least 45 min.

To serve, cut cake into 1/4" slices.

Fresh Tomato Bisque

8/24/81
Delicious!!

1 T. butter
1 medium onion, thinly sliced
2 stalks celery
2 lb. ripe tomatoes (about 6), peeled, seeded and chopped
1 bay leaf
1 heaping T. brown sugar
2 tsp. finely chopped fresh basil
2 whole cloves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 pint (2 c) half-and-half
1 cup milk
Croutons
2 T. chopped chives

Melt butter in large skillet and saute onion until limp.  Add tomatoes, bay leaf, sugar, basil, cloves, salt and pepper. 

Simmer, stirring occasionally until tomatoes are thoroughly cooked, about 25 minutes.  Remove bay leaf and cloves.

Transfer mixture to food processor and puree. - (you can freeze mixture at this point for later use.)

Add half-and-half and milk and heat through.  Serve topped with toasted buttered croutons and a sprinkling of chopped chives.

6 - 1 cup servings

Pumpkin Ice Cream Pie

Baked crust of Graham Crackers
1/4 c. honey or brown sugar
3/4 c. canned or cooked mashed pumpkin
1/2 tsp. cinnamon;
1/4 tsp. ginger;
Dash nutmeg; cloves
1/4 tsp. salt
1 qt. vanilla ice cream
1/3 c. broken pecans -

Combine sugar, pumpkin, spices & salt.  Bring just to a boil; stirring constantly.  Cool.  Beat into softened ice cream.  Spread in baked shell.  Freeze until firm.  Trim with whipped cream and pecan halves.

Mother Gilmore's Lebkuchen

Jan. '65

4 eggs in bowl - beat with beater

Stir in 1 lb. Brown Sugar

In another bowl:
2 C. sifted flour
1/2 c. chopped English walnuts
1 tsp. cinnamon

Stir two mixtures together & Pour into greased pan.

Bake in slow oven 325 - 350 d. for 20-25".

Icing:
3/4 c. powdered sugar
Juice of 1/2 lemon

Mom's Chili Sauce

3/4 Peck Tomatoes
1/4 peck good sized tomatoes (about 24)
1/4 head cabbage
4 peppers
2 c. sugar
2 T. salt
1 tsp. cinnamon
1 tsp. celery seed
1 c. vinegar

Mom's note:  Found in Mother Gilmore's cookbook Jan. 65.  (Doesn't look right to me.) 

Chop veg. in blender.  Cook 2-3 hr. - To test - Put some in saucer - watery juice should form.  Pack in sterile jars - Then, in boiling water bath 10 m.

Hot Dressing - Mrs. Gibson

3 eggs
1 pinch salt
1" mustard
1 T. flour
1 Tbs sugar
4 oz. vinegar
4" water

Beat eggs - Mix flour, salt and mustard with egg until smooth. - Gradually add vinegar & water.  Cook until smooth & thick (but not too thick!) stirring all the time. - Cut 2 strips bacon in small pieces & fry until brown. - Add to hot mixture.  Serves 6.

Roz's Cranberry Chutney

4 c. cranberries
2 c. water
2 c. sugar

     Cook about 5 m then add:

1 c. Pineapple tidbits - drained
1/2 c. raisins
1/2 c. sugar
1/2 tsp. curry powder
1 onion - sliced thin in rings
1 lemon - sliced thin
Orange rind

     Cook 20-20 min' - low heat

Add 1/2 c. walnuts during last 5-7 min.

Mrs. Wilson's Orange Jello Salad

2 boxes Orange Jello
1 c. hot water
1 scant cup liquid (water or liquid drained from fruit)

Cool, but don't thicken.

Add: 

2 cans mandarin oranges (drained)
1 can crushed pineapple (drained)

Then beat in, with egg beater, 1 pt. orange sherbet.

Place in molds and let set in refrigerator.

Ethel Klicker's Cheese Casserole

Jan 62

10 slices bread - cut off crusts; butter, cube
3/4 lb. sharp cheese, chipped or grated

Arrange in greased casserole in alternate layers, ending with cheese.

Beat together:

3 eggs
2-1/2 c. milk
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/8 tsp. garlic salt

Pour over bread & cheese mixture.

Cover & put in refrigerator overnight.  Before baking, let stand at room temp., then bake in pan of hot water 1-1/4 hr. in 350 d. F oven.

Hot Cheese Tart

Possibly from Better Homes & Gardens Magazine?

Line a 9" pie plate with pastry.  Crimp the edges.  Grate 3/4 lb. swiss cheese.  Beat 3 eggs.  Add 1-3/4 c. light cream, the cheese, 2 T. instant minced onion, 1 tsp. Worcestershire sauce, 1 tsp. salt and a dash each of cayenne and black pepper.  Add 3/4 cup finely diced Virginia baked ham.  Mix well.  Pour into the pie shell.  Sprinkle with grated Parmesan cheese (about 1/4 cup).  Bake in a very hot oven, 450 d. F. for 15 minutes.  Reduce heat to 300 d. F; and bake until set, about 30 minutes.  Cool slightly, 5-10 min., before serving.  Cut into small wedges and serve on small plates with fork.

Mom's note:  Tried Jan. - 60.  Good - Maybe sharper cheese

Beef Stroganoff

3 T. flour
1-1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef Tenderloin 1/4" thick
1 cut clove garlic
1/4 c. butter
1/2 c. chopped onions
1/4 c. water
1 c. ch. soup undil.
1 lb. sliced mushrooms
1 c. sour cream
parsley, chives or dill

Combine flour, salt, pepper.  Trim fat from meat.  Rub both sides with garlic.  Pour flour on meat.  Cut into 1-1/2" x 1" strips. 

In hot butter in Dutch oven or deep skillet, brown meat strips, turning often.  Add onions. - Add water, stir to dissolve brown bits.  Add soup, mushrooms; cook uncovered, over low heat.  Stir often, until mixture is thick & meat tender - 20 m.

Test before serving; stir in sour cream; heat, do not boil.  - Sprinkle with parsley.

Serve with rice or wild rice or noodles.

4 - 6 servings

Tossed Fruit Salad

Use pineapple chunks (fresh, frozen or canned) dusted lightly with paprika and generous slices of green avaocado over mixed salad greens.

Salad Dressing

Mix together 2/3 cup salad oil, 1 T. each of vinegar, lemon juice and orange juice.  Season with 1/2 tsp each of sugar, salt and pepper, dash rosemary and touch of curry.  Shake and toss with salad greens just before serving.

Mom's note:  Salad dressing could be a little sweeter

Chicken Tetrazzini

1 3-4 lb. stewing chicken, cut up
1/4 cup chicken fat
2 T. flour
1/2 tsp. salt
cayenne pepper
chicken broth
1/2 lb. sliced mushrooms
1 egg yolk, slightly beaten
3 T. light cream
1 cup fine noodles
2 T. grated Parm. cheese
1 tsp. oleo

Skim 1/4 c. chicken fat from both.  In double boiler, melt 2 T. chicken fat; stir in flour, salt, cayenne, 1 c. chicken broth; cook, stirring until thickened.  Saute mushrooms in 2 T. chicken fat 5 min.  Into sauce, slowly stir combined egg yolk & cream.  Add chicken, mushrooms; heat.  Meanwhile cook noodles in remaining broth (add water, if necessary) 10 min; drain.  Arrange noodles in shallow baking pan; pour on chicken mixture; sprinkle with Parm. cheese, dot with butter; brown under broiler.

4-5 servings.