The following recipes from The Jim Loyd's Meats and Casseroles Cookbook did not appear in the open line bulletins.
PAGE 170
RING MACARONI SALAD
1 package ring macaroni, cooked
and drained
Pineapple juice from 2 cans pineapple
tidbits
1 cup sugar
1 tablespoon flour
2 eggs, beaten
Cook juice, sugar, flour and eggs until thick. When cool, mix with the ring macaroni. Leave in refrigerator overnight. The next morning, add:
2 cans pineapple tidbits
2 cans fruit cocktail, drained
1 can mandarin oranges, drained
1 package colored marshmallows
3 to 4 cups whipped cream
Leave in refrigerator until ready to serve. For a larger crowd, you can add more fruit, even apples or bananas.
PAGE 171
DELUXE POTATO SALAD
3/4 cup French or Italian Dressing
4 hard cooked eggs
Small amount of grated onion
¼ cup green pepper
¼ cup pimiento
¼ cup celery
¼ cup cucumber, optional
1 tablespoon salt
¾ cup mayonnaise, approximately
Cut green pepper, pimiento, celery and cucumber into ¼ inch pieces. Cook unpared potatoes until tender but not too soft in unsalted water. When cool, peel and slice. Add remaining ingredients, except mayonnaise and mix well. Add mayonnaise. To mold, pack salad into well oiled mold. Makes six cups.
POTATO SALAD SPECIAL
3 cups diced cooked potatoes
1½ cups sliced raw cauliflower
1 cup diced celery
¼ cup chopped onion
6 slices bacon, crisp and crumbled
1 cup mayonnaise or salad dressing
1 tablespoon bacon drippings
2 teaspoons caraway seed
Salt to taste
Combine potatoes, cauliflower, celery, onion and crumbled bacon in a bowl. Mix remaining ingredients and pour over vegetables. Toss. Refrigerate for a few hours before serving.
SOUFFLÉ POTATO SALAD
1 pound boiled potatoes, peeled
and diced (enough to make 2 cups)
2½ tablespoons vinegar
1/3 cup chopped dill pickle
½ teaspoon dried dill seed
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons green onion
1 package lemon gelatin
1 scant cup hot water
1/3 cup cold water
3 tablespoons vinegar
¼ cup mayonnaise, blended
with
1 teaspoon prepared mustard
Marinate potatoes with 2½ tablespoons vinegar, dill pickle, dill seed, salt, pepper and green onion. Dissolve lemon gelatin in hot water, then add cold water, 3 tablespoons vinegar and mayonnaise, mixed with mustard. Beat with rotary beater or electric mixer until smooth. Pour the gelatin mixture into refrigerator tray and place in freezing unit until it is soft in middle and firm on edges. Turn into bowl and beat until fluffy. Fold in potato mixture and slice 2 hard cooked eggs into 1 quart ring mold. Chill and serve with tomato wedges, ripe olives and a few radishes, sliced. (Mrs. Charles Sterner, Cedar Rapids, Iowa)
PAGE 172
POTATO SALAD MOLD
1 envelope Knox Gelatin
2 tablespoons sugar
1 teaspoon salt
1¼ cups boiling water
¼ cup lemon juice
8 stuffed green olives
3 hard cooked eggs, chopped
4 cups diced cooked potatoes
1 cup diced celery
1 cup diced green pepper
¼ cup diced pimiento
¼ cup chopped green onions
¼ cup chopped parsley
1½ teaspoon salt
1 cup mayonnaise
½ cup heavy cream, whipped
Sliced green olives and radish
rosettes for garnish if desired
Mix gelatin, sugar and salt thoroughly. Pour boiling water over and stir to dissolve sugar. Add lemon juice. Pour thin layer of mixture into quart ring mold. Chill. When gelatin mixture is almost firm, add remaining ingredients to rest of gelatin mixture. Spoon over gelatin ring mold. Chill till firm. Or mix all ingredients and put in three different size cake tins for mold. Place larger one on the bottom, second size in center and third size on top. Place sliced green olives around second layer, radish rosettes around the bottom and decorate as you wish.
PAGE 173
BAKED GERMAN POTATO SALAD
5 unpared medium potatoes
8 slices bacon, fried crisp and
crumbled
1 cup finely chopped celery
3 finely chopped onions
½ cup mayonnaise or salad
dressing
¼ cup white vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
¼ teaspoon pepper
Cook potatoes until just tender, peel and cut into cubes. In a large bowl, combine bacon, potatoes, celery and onions. Mix remaining ingredients and pour over potatoes. Toss and put into a casserole. Place in oven at 350° until heated through.
COLE SLAW
8 cups shredded cabbage
3 cups shredded carrots
1 green pepper, diced fine
1 medium onion, diced fine
Toss together and set aside.
1 cup vinegar
1½ cups sugar
1 teaspoon celery seed
1 teaspoon salt
¼ teaspoon pepper
1 cup salad oil
Combine and heat until sugar is dissolved. Do not boil. Toss with vegetables, coating well. Will keep refrigerated in a covered refrigerator dish as long as it remains.
COLE SLAW
2 cups grated cabbage
1 carrot, finely chopped
½ teaspoon salt
1 tablespoon vinegar
½ teaspoon grated onion
2 tablespoons sugar
1½ tablespoons mayonnaise
Mix together and chill before serving.
GARDEN STYLE COLE SLAW
1½ cups shredded cabbage
10 ounce can sweet peas, drained
½ cup diced celery
½ cup diced cucumber
¼ cup chopped green pepper
1 teaspoon salt
½ cup sour cream
1 tablespoon white wine vinegar
4 teaspoons sugar
¼ teaspoon prepared mustard
Paprika
Combine vegetables in medium bowl. Sprinkle with salt. Mix sour cream, vinegar, sugar and mustard. Spoon over salad, tossing lightly. Chill. Sprinkle with paprika. Yields 4 to 6 servings.
PAGE 174
PINEAPPLE SWEET SLAW
2 cups shredded cabbage
1 cup shredded carrots
¼ cup shredded peppers
½ cup shredded celery
9 ounce can crushed pineapple,
drained
½ cup midget marshmallows
or
8 large marshmallows, cut up
1/3 cup cream
1 tablespoon vinegar
1 tablespoon sugar
¼ teaspoon salt
Mix vegetables, fruit and marshmallows in a bowl. Combine vinegar, salt, sugar and cream and pour over the vegetable, fruit and marshmallow mixture. Toss lightly and chill until ready to serve. Yields six servings.
CABBAGE SALAD
Chop ½ head cabbage very fine. Chop five hard cooked eggs very fine. Mix with chopped cabbage. Mix ½ cup sugar, 1 teaspoon salt, 1 teaspoon mustard, ¼ cup vinegar and 2 teaspoons melted butter together. Pour liquid over cabbage. Toss lightly in bowl. Garnish with one or two chopped or sliced hard cooked eggs.
FREEZER COLE SLAW
1 gallon chopped cabbage
2 tablespoons salt
1 red sweet pepper
1 green pepper
1 bunch celery
1 teaspoon, mustard seed
1 teaspoon celery, seed
3 cups sugar
2 cups vinegar
Mix chopped cabbage and salt and let stand one hour. Squeeze dry. Add peppers, celery, mustard seed and celery seed. Make syrup of sugar and vinegar by boiling five minutes. When cool, add to cabbage mixture. Freeze in pint containers.
PAGE 175
DUTCH CUCUMBER SALAD
2 medium cucumbers
¼ teaspoon salt
1 cup thick sour cream
2 tablespoons minced onion
Dash of pepper
¼ teaspoon sugar
2 tablespoons white vinegar
Peel cucumbers and slice thin, sprinkle with 1 teaspoon salt. Let stand 30 minutes. Then press out excess water. Combine the above ingredients and mix with the cucumbers.
PAGE 176
FRESH CUCUMBERS
Wash two good size cucumbers and clip ends. With a fork, scratch cucumber from one end to the other. Slice very thin and put in a container. Boil 1 cup sugar and 1 cup vinegar. Pour over sliced cucumbers. Will keep up to six weeks, covered, in refrigerator.
PAGE 177
FRESH VEGETABLE AND CHEESE SALAD
2 heads lettuce, cut in eights
4 tomatoes, peel and cut in squares
1 onion, finely chopped
2 cups celery, diced
1 bunch radishes, sliced
1 cucumber, diced
4 hard cooked egg whites, sliced
French or favorite dressing
1½ cups American cheese,
grated
4 hard cooked egg yolks,
sieved
Toss lettuce, tomatoes, onion, celery, radishes, cucumber and egg whites together in a salad bowl. Pour dressing over contents. Garnish with cheese and egg yolks. Yields 10 to 12 servings.
CHICKEN SALAD
2 cups cooked diced chicken
1 teaspoon salt
1 cup finely chopped celery
¼ cup sliced ripe olives
½ cup French dressing
½ cup mayonnaise
Lettuce, tomatoes and paprika
Combine chicken, celery, olives, salt and French dressing. Cover and chill for tow hours. When ready to serve, stir in mayonnaise and a dash of paprika. Garnish with chilled tomato wedges. Serve in lettuce cups. Yields six servings.
GUACAMOLE
1 large avocado
1 small green chile
1 small tomato, peeled
1 small onion
Salt to taste
Juice of one lemon (lemon juice
or vinegar, should always be added, not only for taste, but to keep the
avocado meat from turning dark)
Mash all ingredients to the consistency of butter. To serve, spread on crisp tortillas. Potato chips or snack crackers.
PAGE 178
AVOCADO SALAD
1 package lime gelatin
1½ cups boiling water
½ cup salad dressing
1 avocado
8 ounces cream cheese
¼ cup celery
½ cup green pepper
1 tablespoon pimiento
1 teaspoon grated onions
¼ teaspoon salt
Chop pepper, celery and pimiento. Dissolve gelatin in boiling water, combine whipped cheese and mashed avocado. Add salad dressing. When gelatin begins to thicken, add cheese mixture. Add vegetables. Pour into a one quart mold and chill until set. (By Mrs. H. L. McIntosh, Keosauqua, Iowa for the 1973 Milk Made Magic State Contest at the Iowa State Fair)
PAGE 179
COTTAGE CHEESE MOLD
6 ounce package lemon Jello
2 cups boiling water
1 package Knox gelatin
½ cup cold water
2 cups cold water
1 teaspoon salt
2 tablespoons lemon juice
¼ cup chopped scallions
1 cup chopped raw spinach
1 cup chopped celery
Dissolve the Knox Gelatin in the ½ cup cold water. Dissolve the Lemon Jello in the boiling water. Combine Knox Gelatin Mixture and Lemon Jello Mixture and stir in the 2 cups cold water until all is dissolved. Add remaining ingredients and stir all together. Fold in 1 cup drained cottage cheese. Mold as desired.
CUCUMBER LIME SALAD
1 package lime flavored gelatin
1 cup hot water
2 large cucumbers
1 tablespoon lime juice
1 teaspoon Worcestershire Sauce
2 cups sour cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon Tabasco Sauce
1 tablespoon prepared horseradish
½ cup mayonnaise
Dissolve gelatin in hot water and chill until consistency of unbeaten egg white. Meanwhile, peel cucumbers, discard seeds, chop fine (makes about 1½ cups). Sprinkle with lime juice. Let stand 5 minutes. Drain thoroughly. Add remaining ingredients and blend well. Fold in chilled gelatin. Turn into a five cup mold. Chill until set. Unmold on serving plate. (Mrs. Harold Bently, Solon, Iowa)
PAGE 181
WALDORF SOUFFLÉ SALAD
2 Jonathon apples, peeled and diced
1 package Lime or Lemon Jello
1 cup boiling water
¼ cup chopped nuts
½ cup chopped celery
2/3 cup milk
1/3 cup Miracle Whip Salad Dressing
Dissolve gelatin in boiling water. Combine milk and salad dressing and mix until smooth, then add to gelatin. Refrigerate until it starts to congeal then whip until frothy with beater. Add celery, diced apples and nuts. Refrigerate until set. Can be doubled. When doubled, use a 9 by 13 inch dish. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
APPLE SALAD
12 apples
Juice of one lemon
1 can sliced pineapple, drained
1 pound white grapes
12 marshmallows
1 cup English Walnuts
Dice apples and add lemon juice to keep them from turning dark. Cut pineapple into small pieces, seed grapes, cut marshmallows into small pieces and mix all of these together. Just before serving, mix with dressing below, prepared twelve hours in advance.
Juice from the pineapple
3 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons butter
½ pint whipping cream
Boil pineapple juice. Beat egg lightly and add sugar and flour, which have been previously mixed. Pour the boiling juice into this mixture, stirring constantly. Then place back on stove and cook thoroughly until thick. Just before serving, add to fruit mixture and then fold in the whipping cream which has been whipped. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)
APPLE NUT SALAD
Peel and core two or three apples and chop coarsely. Add about ½ cup chopped nuts and Whipped Cream for dressing. (Mildred Nims, Maquoketa, Iowa)
GINGERALE FRUIT SALAD
1 envelope unflavored gelatin
2 tablespoons cold water
½ cup boiling water
1 tablespoon sugar
Pinch of Salt
1 cup gingerale
2 tablespoons lemon juice
½ cup seedless grapes
½ cup diced canned pineapple
½ cup diced celery
¼ cup chopped nuts, walnuts
or pecans
Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, salt, gingerale, and lemon juice and chill until slightly thickened. Fold in remaining ingredients and pour into individual molds. When set, unmold on lettuce and garnish with mayonnaise. Serves 4 to 6.
PAGE 182
FROSTED RASPBERRY SALAD
Dissolve 2 boxes cherry gelatin in 3 cups hot water. Add 2 boxes frozen raspberries to hot mixture and stir to defrost berries. When partially set, pour mixture into loaf or square cake pan. Refrigerate. When firm, top with 1 cup whipping cream (whipped), blended with 1 small package cream cheese and 2 tablespoons sugar, combined with 1 cup miniature marshmallows.
DELICIOUS RASPBERRY SALAD
1 package raspberry Jello
1 package orange Jello
1 carton commercial Sour Cream
¾ package small marshmallows
2 cups applesauce
2 packages frozen red raspberries
Dissolve jello in 1½ cups hot water and cool. Add applesauce and raspberries. Let set in flat pan. Mix sour cream and marshmallows and let set overnight. Next day, whip up sour cream and marsh-mallows and spread over jello layer. (Mrs. P. Hardersen, Martelle, Iowa)
STRAWBERRY SALAD
2 packages strawberry Jello
2 cups boiling water
2 packages frozen strawberries
2 mashed bananas
1 (Number 2) can crushed pineapple
1 carton sour cream
Mix gelatin with boiling water and add strawberries which are partly thawed. Add pineapple and bananas. Put half of mixture in a 9 by 12 inch dish and place in refrigerator to set. When set, spread sour cream over top and add remaining mixture. Place in refrigerator to set. (Mrs. Harold Plate, Iowa City, Iowa)
PRETZEL STRAWBERRY JELLO SALAD
2 cups crushed pretzels
½ cup melted butter
2 tablespoons sugar
2 large packages strawberry Jello
3½ cups boiling water
2 boxes strawberries
1 cup whipped cream
8 ounce package cream cheese
1 cup sugar
For the bottom, press the mixture of crushed pretzels, melted butter and sugar into a 9 by 13 inch pan. Bake 10 minutes at 350°. Cool. For the middle layer, beat whipped cream, cream cheese and 1 cup sugar until well mixed and add to bottom layer. Refrigerate until set. For the top, mix jello, boiling water and strawberries and refrigerate until almost set, and then turn out onto creamed layer. Refrigerate until set.
PAGE 183
ORANGE PINEAPPLE APRICOT SALAD
2 packages orange Jello
2 cups boiling water
1 cup pineapple and apricot juice
1 (#2½ size) can pineapple
tidbits
1 (#2½ size) can apricots,
sieved
10 marshmallows, cutup
Drain apricots and pineapple. Combine ½ cup each for juice. Mash apricots. Dissolve Jello in boiling water. Add fruit juice and marshmallows. Pour into a flat 9 by 12 inch pan and chill until set. Combine:
½ cup sugar
2 heaping tablespoons flour
1 egg
2 tablespoons butter
1 cup pineapple apricot juice
Boil until thick. Let cool. Then fold in 1 cup Dream Whip or whipped cream. Spread over top. Can be sprinkled with grated cheddar cheese.
PAGE 184
BLUEBERRY SALAD
1 package lime Jello
1 cup hot water
3 ounce package cream cheese
¼ cup cream
1 cup heavy cream, whipped
1 cup blueberries, drained
1 package lemon Jello
Dissolve lime Jello in water. Beat cheese and ¼ cup cream until smooth. Add to gelatin and beat until smooth. Chill until partially thickened. Fold in whipped cream. Turn into oiled one quart mold and chill until firm. Add enough water to blueberry juice to make 1½ cups liquid. Heat to boiling. Add lemon Jello and stir until dissolved. Chill until partially thickened. Fold in blueberries and pour over cheese mixture. Chill until firm. If you wish, it can be made in a 9 by 13 inch cake part, putting cream cheese and lime mixture on top. Recipe will have to be doubled for 9 by 13 inch pan. (Mrs. P. Hardersen, Martelle, Iowa)
PAGE 185
RED HOT SALAD
1 package lemon Jello
1 package cherry Jello
3 cups hot water
1 (Number 2 Size) can applesauce
½ cup red cinnamon candies
1 cup chopped pared apples
1 cup chopped celery
½ cup chopped nuts
Dissolve Jello and candy in hot water. Add applesauce and let set until partially set. Fold in apples, celery and nuts. Pour in pan and let set. An optional topping can be used made of a 3 ounce package cream cheese, 2 tablespoons mayonnaise and 3 to 6 tablespoons sweet or sour cream. (Mrs. P. Hardersen, Martelle, Iowa)
PAGE 186
GINGER MINT SALAD
1 package lime or lemon Jello
½ cup boiling water
1½ cups gingerale
¼ cup chopped walnuts
¼ cup finely diced celery
1 tablespoon chopped candied ginger
1 cup mixed fruits, canned or fresh
Dissolve Jello in boiling water. When cool add gingerale. When partly set, add remaining ingredients. Turn into one large mold or individual molds. Serve with lettuce and mayonnaise. (Mrs. Emmet Piper, Wyoming, Iowa)
PAGE 187
MONTFORT SALAD
6 slices pineapple, cut into 2 thin
slices each
2 (6 ounce) packages cream
cheese
¼ cup cream
½ cup chopped nuts
2 tablespoons stuffed olives, chopped
Mix cream cheese, cream, nuts and stuffed olives together. Put pineapple slices together, sandwich fashion, with cheese mixture. Chill and serve on lettuce with mayonnaise or a fruit dressing. (Mrs. Emmet Piper, Wyoming, Iowa)
DOUBLE DECK CHERRY SALAD
1 (Number 2 Size) can sliced pineapple
3 ounce package cherry Jello
3 ounces cream cheese
2 or 3 tablespoons cream or top
milk
2½ cups Bing cherries, pitted,
reserve juice
1/3 cup lemon juice
3 ounce package orange Jello
½ cup sliced stuffed olives
Add water to pineapple juice to make 1¾ cup liquid. Heat and dissolve cherry Jello in pineapple juice. Chill till partially set. Add pineapple slices cut in 1/8 inch pieces. Pour into an oiled 8 inch square pan. Chill until firm. Soften cheese with cream and spread over gelatin and chill. Drain cherries. Add lemon juice and water to juice to make 1¾ cups liquid. Heat and dissolve orange Jello in hot lemon juice liquid. Chill partially and add cherries and olives. Spread over cheese and chill until firm. (Mrs. H. F. Cordes, Arlington, Iowa)
BLACK CHERRY SALAD
3½ cups pitted Bing Cherries
1/3 cup lemon juice
1 package orange flavored Jello
¾ cup chopped pecans
1 (3 ounce) bottle stuffed olives,
sliced
Drain cherries and add cherry juice and lemon juice and enough water to make 1¾ cup liquid. Heat and dissolve Jello in liquid. Chill until partially set, add cherries, nuts and olives. Pour into mold and chill. Serve with mayonnaise. (Mrs. H. F. Cordes, Arlington, Iowa)
PAGE 188
CRANBERRY LEMON RELISH SALAD
1 package lemon Jello
½ cup hot water
1 orange, seeded and cut up
1 cup sugar
Pinch of salt
1½ cups cranberries, fresh
or frozen and thawed
½ cup pecans
Place gelatin and hot water into blender container. Cover and blend on high speed for 20 seconds. Add orange, sugar, salt and cranberries and cover and blend on high speed for 20 seconds, or until fruits are finely chopped. Add pecans and cover and flick motor on and off several times until pecans are coarsely chopped. Turn into a one quart mold or six individual molds and chill until firm. Serves six.
CRANBERRY APPLE SAUCE
3 cups cranberries
6 apples, peeled and sliced
2 cups water
2 cups sugar
Combine apples, cranberries and water in a saucepan. Cook slowly until soft, then add the sugar and cook until sugar is thoroughly dissolved. Do not stir too often. This sauce freezes very well. (Mrs. Jim Forret, Calamus, Iowa)
PAGE 189
CRANBERRY PINEAPPLE SALAD
1 pound cranberries, ground
1 cup sugar
1 pint whipping cream
1 cup crushed pineapple
¾ pound marshmallows
Combine ground cranberries and sugar and let stand 2 hours. Whip cream and add the cut up marshmallows and let stand 2 hours. Miniature marshmallows can he used. Combine the two mixtures and add the pineapple. Pour into bowl or mold and refrigerate overnight. (Mrs. Robert Hansen, Cedar Falls, Iowa)
ORANGE DRESSING FOR FRUIT SALAD
2 tablespoons sugar
1 tablespoon flour
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon paprika
1 cup orange juice
¼ cup lemon juice
Cook together over hot water until thick. Then add 1 egg, slightly beaten and 1 tablespoon butter. Cool. Makes 1½ cups. (Mrs. Emmet Piper, Wyoming, Iowa)
FRUIT SALAD DRESSING
4 tablespoons flour
1 teaspoon salt
¼ teaspoon paprika
¼ teaspoon ground ginger
or ½ tablespoon candied ginger
2 tablespoons sugar
Mix together and stir in 1½ cups boiling liquid and cook until thick and smooth. Beat 2 eggs slightly and add while stirring constantly. Then add 1/3 cup lemon juice and beat well. If using canned fruit for salad, the juice may be used as part of the liquid.
PAGE 190
HONEY ORANGE FRUIT SALAD DRESSING
1 cup concentrated frozen orange
juice
¼ cup strained honey
2/3 cup sugar
grated rind of an orange
grated rind of a lemon
1 egg or 2 small eggs, beaten
1/8 teaspoon salt
Cook first five ingredients together until it has boiled for five minutes. Cool and add beaten egg. Bring to boil again and cook slowly until the egg thickens to desired consistency. Refrigerate. Sour Cream or Whipped Cream may be added. Will keep indefinitely in refrigerator. Use to season or flavor fresh or canned fruit. (Mrs. Harry Denman, Monroe, Wisconsin)
BOILED SALAD DRESSING
3 eggs
½ cup sugar
2 tablespoons flour
2 tablespoons salad style mustard
1 tablespoon salt
½ cup cider vinegar
½ cup water
Combine in a double boiler. Beat with egg beater and cook until thick. Store in glass jars. Can be mixed with part whipped cream for lettuce or light salads.
PIQUANT SALAD DRESSING
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
¼ cup chopped onion
¾ cup salad oil
¼ teaspoon celery salt
1/3 cup catsup
¼ cup cider vinegar
Juice of 1 lemon, or equivalent
in bottled lemon juice
10 drops Tabasco Sauce
Combine in a blender container and beat in blender a minute or two until thick and creamy. (Mrs. Elmer C. Ketelsen, Ground Mound, Iowa)
PAGE 191
FRENCH DRESSING NUMBER ONE
2 cups Wesson Oil
2 cups sugar
2/3 cup catsup
1 teaspoon salt
1 medium onion, grated
1 clove garlic, optional
2/3 cup vinegar
1 teaspoon celery seed or celery
salt
Beat oil, sugar, catsup, 1 teaspoon salt, onion and garlic at high speed for 20 minutes. Add vinegar, celery seed or celery salt and beat all ingredients for about 5 minutes more. Keep in refrigerator. Makes about one quart. (Mrs. Betty Duncan, Marshalltown, Iowa)
Roquefort Cheese Dressing
Mix 1 pint Miracle Whip Salad Dressing with about ½ cup sour cream, Bleu Cheese to taste, broken up in little pieces and garlic salt to taste. Mix by hand until ingredients are blended.
THOUSAND ISLAND DRESSING NUMBER ONE
1 cup mayonnaise
1 cup tomato soup
3 hard cooked eggs, chopped
fine
1/3 cup celery, chopped fine
1 green pepper, chopped fine
1 small onion
Combine all ingredients and mix well. Keep refrigerated. (Mrs. Arthur Schmidt, Cedar Rapids, Iowa)
PAGE 192
THOUSAND ISLAND DRESSING NUMBER TWO
Mix one cup Miracle Whip Salad Dressing with 1/3 cup chili sauce, ¼ cup Pickle Relish, drained, and 4 chopped green peppers. Mix all together and store in jar in refrigerator. Chopped hard boiled eggs can be added as it is used, if desired. (Mrs. Kenneth Hill, Darlington, Wisconsin).
ROQUEFORT CHEESE DRESSING
Mix 1 pint Miracle Whip Salad Dressing with about ½ cup sour cream, Bleu Cheese to taste, broken up in little pieces and garlic salt to taste. Mix by hand until ingredients are blended.
PAGE 194
YEAST BREADS AND OTHER NICE THINGS FROM THE OVEN
Do-it-yourself bread is becoming very popular, not only to save money, but there's a nice feeling from working with your hands and being able to say "I made it myself. A lot of women get a particular satisfaction out of kneading bread dough, releasing pent up frustrations and sometimes giving the bread dough a going over instead of the old man. There's a satisfaction from accomplishment, too. A loaf of bread as good as store bought bread, a cake or batch of cookies better than the bakery makes, or a pie as good or better than his mother ever made can make the world a beautiful place to be. In this chapter, the recipes will range from the everyday to the exotic, including a couple of prize winners that collected blue ribbons. A cookie doesn't have to collect a blue ribbon to be a prize winner, though, as any mother or grandmother already knows. What mother or grandmother hasn't experienced the grandest prize of all in the form of a wide grin under a face full of freckles who already knows whose Mom or Grandma is "the best in the whole world". Does that bring back any memories?
PAGE 195
ROSEANNE'S PANIC BREAD
1 1/3 cups non-fat dry milk
4 cups water
4 tablespoons butter or margarine
2 tablespoons salt
½ cup sugar
2 packages dry yeast
Pancake flour and regular flour
Scald water and dry, milk. Add margarine or butter and remove from heat. Stir in salt and sugar. Dissolve yeast and add to milk mixture. Add half pancake flour and half regular flour as needed for right consistency. Divide into three or four loaves. Let dough rise once and punch down. Put in pans and let rise again. Bake 30 minutes at 350°.
RYE BREAD
3 packages dry yeast
¾ cup warm water (115 degrees)
1½ teaspoons white, sugar
1/3 teaspoon ginger
2¼ cups warm water
½ cup brown sugar
6 tablespoons margarine, shortening
or oil
4½ teaspoons salt
Rye Flour
Combine yeast, warm water, white sugar and ginger and let stand until bubbly, about 5 to 10 minutes. Mix the 2¼ cups warm water, brown sugar, margarine, shortening or oil, and salt until sugar is dissolved. Combine both mixtures. Beat in 3 cups rye flour, added gradually. Add about 6 cups white flour. Beat as long as possible, then knead in the rest. Stop adding flour when dough is just barely away from the sticky consistency, 1 teaspoon caraway seed may be added. Knead well, let double in bulk. Turn out, knead again. Shape into loaves. Let rise again. Bake at 350° for 45 minutes. This will make two loaves, using 9½ by 5 by 3 inch pans. (A Jesup, Iowa Open Line Listener)
PAGE 196
WHOLE WHEAT BREAD
¾ cup milk
3 tablespoons sugar
1 1/3 tablespoons salt
1/3 cup butter
1/3 cup molasses
2 (2/3 ounce) cakes compressed
or 2 (¼ ounce) packages dry yeast
1½ cups water
4½ cups whole wheat flour
2½ cups sifted all purpose
flour
Scald milk. Stir in sugar, salt butter and molasses. Cool to lukewarm. Dissolve yeast in water (lukewarm - 95 degrees for compressed yeast, very warm - 110 to 115 degrees for dry). Stir in milk mixture, 2 cups whole wheat flour and 2 cups all purpose flour. Beat until smooth. Place ¼ cup all purpose flour on pastry cloth for kneading. Beat remaining flour into dough. Turn out on floured cloth, knead until smooth and elastic. Place in greased bowl. Turn dough in bowl to lightly grease top. Cover. Let rise until double in bulk, about 1 hour. Punch down. Divide in half. Shape into loaves. Place into two greased 9 by 5 by 3 inch bread pans. Cover. Let rise until double in bulk, about 1 hour. Bake at 400° for 25 to 30 minutes. Yields 2 loaves.
RAISIN SANDWICH BREAD
2/3 cup milk, scalded
1/3 cup sugar
1 teaspoon salt
½ cup butter or margarine
½ cup warm water
2 packages or cakes yeast
3 eggs, beaten
¼ teaspoon nutmeg
5¼ cups flour
1½ cups seedless raisins
Add sugar, salt and butter to hot milk. Cool to lukewarm. Measure warm water into a large warmed bowl and sprinkle or crumble in the yeast and stir until yeast is dissolved. Add lukewarm milk mixture, eggs, nutmeg and half the flour. Beat until smooth. Add raisins and enough additional flour to make a soft dough. Turn onto a lightly floured board and knead until smooth and elastic. Place in a greased bowl, turning to grease top of dough. Cover and let rise in a warm place for about an hour or until doubled in bulk. Punch down, and let rise again until almost doubled in bulk, about thirty minutes. Turn dough out onto a board. Divide dough in half. Cover and let dough rest for to minutes. Shape into two loaves; and place each in a greased 9 by 5 inch loaf pan. Cover and let double in bulk, about 45 minutes. Bake at 350° for 40 to 45 minutes or until done. Cool on a rack.
PAGE 197
BERTHA'S SWEDISH RYE BREAD
2 cakes or 2 envelopes yeast
4 cups milk
1 cup molasses
2 eggs, slightly beaten
¼ to 1/3 cup brown sugar
¼ cup white sugar
¼ cup margarine
3 teaspoons salt
Flour (Half White and Half Rye)
Grated rind of 2 oranges
2½ teaspoons cardamom
Heat milk to lukewarm. Add all ingredients except flour. Then beat in 4 to 5 cups rye flour and add white flour as needed. Knead about 10 minutes. Let rise to double in bulk and punch down. Form into loaves. Knead each loaf a minute or two. Put into greased pans, let rise till double. Bake at 350° for 30 to 45 minutes for regular size loaves. (Mrs. Emmet Piper, Wyoming, Iowa)
NO KNEAD OATMEAL BREAD
2 cups boiling water
1 cup quick cooking oatmeal
1/3 cup shortening
½ cup honey or light molasses
1 tablespoon salt
2 packages dry yeast
2 eggs, beaten
5½ cups flour
Combine water, oats, shortening, honey or molasses and salt. Cool to lukewarm. Add yeast and mix well. Blend in eggs. Add flour until well blended for a soft dough. Place dough in a greased bowl and cover. Refrigerate until needed, at least 2 hours. On a well floured board, shape dough into 2 loaves. Place in greased 9 by 5 by 3 inch pans and cover. Let rise until double. Bake at 350° for 1 hour. (Mrs. Dennis Michaelson, Marion, Iowa)
PAGE 198
IRISH SODA BREAD
3 cups flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon soda
1 teaspoon salt
1½ cups dark seedless raisins
2 eggs, beaten
1¾ cups buttermilk
2 tablespoons melted shortening
Sift flour, sugar, baking powder, soda and salt into a large bowl. Stir in raisins. Combine eggs, buttermilk and shortening. Add liquids to dry ingredients and blend until ingredients are moistened. (A little more milk may be needed) Turn batter into greased loaf pans and bake at 350° for about one hour or until done. Remove from pan and cool before slicing. (Mrs. Ed Crane, Mackinac Island, Michigan)
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SOUR DOUGH BREAD (story)
We first discovered Sour Dough Bread when traveling through San Francisco. In searching for that recipe, we learned that San Francisco Sour Dough Bread can only be made in San Francisco, due to the salt air and water peculiar to the bay area. These recipes come close to that particular super sour flavor and maybe you'll become a sour dough fan, too.
SOUR DOUGH BREAD
From the Copper Kettle in Aspen,
Colorado.
To make the starter, in a medium bowl, dissolve 1 package yeast in ½ cup warm water. Stir in 1 tablespoon salt, 1 tablespoon sugar, 2 cups all purpose flour and 2 cups warm water. Beat smooth. Cover and let stand in warm place for 3 days, stirring batter down once a day. If not used, refrigerate. If not used within 10 days, add 1 tablespoon sugar every week to keep it alive. To keep starter going after using some, add ¾ cup flour, ¾ cup water and 1 teaspoon sugar. Let stand for 1 day. Refrigerate.
1 package yeast
1 cup warm water
1 cup starter batter, at room temperature
1 teaspoon salt
1 tablespoon vinegar
3¾ to 4 cups all purpose
flour
Cornmeal
In a large bowl, dissolve yeast in warm water. Blend in the starter batter, salt and vinegar. Add 2 cups flour and beat well. Add enough remaining flour to make a soft dough. Turn out on a floured surface and knead until smooth. about 10 minutes. Turn into greased bowl and cover. Let rise until double, about 1½ hours. Punch down and divide in half. Cover and let rest 10 minutes. Shape into 2 loaves about 8 inches long, Place on lightly greased baking sheet sprinkled with cornmeal. With sharp knife make 3 or 4 diagonal cuts across top. Brush with water, sprinkle with cornmeal. Let rise till almost double, about 1½ hours. Bake at 350° for 30 minutes. Brush generously with butter. Bake 10 to 15 minutes longer, until bread is a deep golden brown.
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FLEISCHMANN'S SOUR DOUGH BREAD
Make starter with 3½ cups unsifted strong, bread type flour, 1 tablespoon sugar, 1 package Fleischmann's Active Dry Yeast and 2 cups warm water. Combine flour, sugar and undissolved Fleischmann's Yeast in a large bowl. Gradually add warm water to dry ingredients and beat until smooth. Cover with transparent wrap. Let stand in a warm place for 2 days. To use in recipe, measure out amount called for in recipe and use as directed. To replenish starter, add 1½ cups strong bread type flour and 1 cup warm water to remaining starter. Beat until smooth. Store covered in a warm place. Stir before using. If not used in one week, remove 1½ cups starter and follow directions for replenishing.
1½ cups Sour Dough Starter
¾ cup milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine
¼ cup warm water (105 to
115 degrees)
1 package Fleischmann's Active
Dry Yeast
5 to 6 cups unsifted flour
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast and stir until dissolved. Add lukewarm milk mixture, starter and 2½ cups flour. Beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft, until doubled in bulk, about one hour. Punch dough down. Divide into 3 equal pieces. Form each piece into a smooth round ball or a 14 inch tapered roll. Place on greased baking sheets. With a sharp knife make several cuts in crisscross fashion on tops of round loaves or make several diagonal cuts on tops of long loaves. Cover and let rise in a warm place, free from draft, until doubled in bulk about 1 hour. Bake at 400° for about 25 minutes or until done. Remove from baking sheets and cool on wire racks. Will make three loaves.
PAGE 202
SOUR DOUGH BREAD NUMBER THREE
To make starter, combine 2 cups warm potato water, saved from cooking peeled potatoes, 3 tablespoons sugar, 1¾ cups unsifted flour and ½ teaspoon salt. Mix well and cover and set crock in a warm draft free place. Allow starter to work 12 to 24 hours before using. To replenish starter, add ¾ cup warm water, 1½ tablespoons sugar, ½ teaspoon salt and 7/8 cups flour to the remaining starter. Let work 3 to 4 hours before using.
2½ cups warm water
1 cup starter, approximately
¼ cup melted shortening
¼ cup sugar
2 teaspoons salt
3 cups unsifted flour
1 cup unsifted flour (correct)
1 teaspoon soda
1 teaspoon baking powder
Mix water, starter, shortening, sugar, salt and the 3 cups unsifted flour. Set in a warm place for 4 to 6 hours. Sift remaining ingredients together and add to batter. Beat well, then add another 2½ cups unsifted flour. Knead about 5 minutes. Place in 2 greased bread pans and allow to double (about 2 hours). Bake at 375° for 35 minutes. (To make Sour Dough Buckwheat cakes, use 1 cup warm milk, 1 cup starter, 1 large egg, 1 tablespoon melted shortening or oil and 1 cup buckwheat pancake mix. Beat well and refrigerate overnight for use the next morning.)
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GOOD HAMBURGER BUNS
1 package hot roll mix with a package
of dry yeast
¾ cup very warm water
1 egg
1 cup shredded cheddar cheese
½ cup dry mustard
2 tablespoons dry onion soup mix
Mix dry yeast from a package of hot roll mix with water, egg, cheese, dry mustard and onion soup mix. Add rest of hot roll mix and mix well. Knead until smooth and elastic. Let rise until double. Form 8 hamburger bun size balls. Let rise again. Bake at 350° for 12 to 15 minutes. Slice and use as hamburger buns. Great with charcoaled hamburgers. (Mrs. Gary E. Cooper, Ames, Iowa)
YEAST ROLLS
4 cakes yeast or 1 large cake and
1 package dry yeast
2 cups lukewarm water
2 teaspoons sugar
2 cups lukewarm water
12 tablespoons melted lard
4 teaspoons salt
12 tablespoons sugar
4 eggs, beaten
14 cups flour
Combine first 3 ingredients and let stand 10 minutes. Add next four ingredients. Let stand 10 minutes more. Then add beaten eggs and flour. Knead until smooth. Let rise until double. Form into rolls. Let rise again. Bake for 10 to 15 minutes at 425°.
ALL BRAN REFRIGERATOR ROLLS
1 cup shortening
1 cup boiling water
¾ cup sugar
1 cup all bran breakfast food
2 eggs, well beaten
2 packages or cakes of yeast
1 cup lukewarm water
6 cups sifted flour
Mix shortening, boiling water, sugar, all bran and salt, stirring until shortening melts. Let stand until lukewarm. Add eggs and yeast that has been dissolved in lukewarm water. Add flour, one cup or so at a time and beat thoroughly. Cover bowl and place in refrigerator until ready to use. Pinch off and form rolls. Place in greased pan and let rise for 2 hours. Bake in a hot oven at 450° for approximately 20 minutes. Keep balance of dough left in bowl back into the refrigerator for the next day. This will keep several days and is great for entertaining as it can be made and refrigerated the day before. (Mrs. James Liebsch, Vinton, Iowa)
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BROWN 'N SERVE ROLLS
Scald ¾ cup milk, add to ¼ cup sugar, 2¼ teaspoons salt and ¼ cup margarine. Dissolve 1 package yeast in ¾ cup warm water. Add yeast mixture and about 2 cups flour to milk. Beat until smooth and stir in another 2 to 2½ cups flour. Turn onto lightly floured board and knead until smooth. Place in greased bowl. Cover. Let rise until double, about 1½ hours. Punch down and turn onto lightly floured board and divide into 24 pieces. Form into balls. Placed in greased muffin pans. Cover and let rise until double, about 45 minutes. Bake in a 275° oven for 20 to 30 minutes. Do not brown. Cool in pans for 20 minutes. Remove and cool at room temperature. Wrap in pliofilm or foil or put in plastic bags. Refrigerate or freeze. To serve, brown in a 400° oven for 7 to 10 minutes. (Mrs. Bill Tuecke, Guttenberg, Iowa)
RUSSIAN PIROSHKI (ROLLS)
1 box hot roll mix or 1 average
recipe for dinner rolls
1 pound mushrooms (or 2 cans ends
and pieces)
2 tablespoons butter
2 tablespoons flour
2 tablespoons minced parsley
3 green onions, minced (tops and
all)
½ teaspoon salt
¼ teaspoon pepper
1/3 cup sour cream
2 hard cooked eggs, chopped
Prepare hot roll ingredients and let rise. Sauté mushrooms in butter in a sauce pan, not a fry pan. Add parsley, onions, salt and pepper. Mix in flour and remove from heat. Add sour cream and eggs. Pinch off medium amount of dough and flatten to 1/8 inch oval. Place 1 heaping teaspoon mushroom and egg mixture in the middle and bring up sides to cover. Pinch top closed. Place seam side down on lightly greased cookie sheet and let rise again. Bake at 450° for 15 minutes, then reduce heat and bake at 350° for another to minutes. Yields 20 generous rolls. (Mrs. Gary E. Cooper, Ames, Iowa)
PAGE 207
SUGAR CRUNCH COFFEE CAKE
½ package or cake of yeast
¼ cup lukewarm water
1 teaspoon sugar
½ cup shortening
½ cup sugar
1 egg
2 cups sifted flour
2½ teaspoons baking powder
½ teaspoon salt
¼ cup milk
Sugar Crunch
Sprinkle or crumble yeast in lukewarm water in small bowl. Add 1 teaspoon sugar, mix well. Let stand until yeast is dissolved. Combine shortening, ½ cup sugar and egg. Beat until smooth. Sift flour, baking powder and salt. Add half to shortening mixture and beat well. Add yeast mixture then milk and then remaining flour mixture, beating after each addition until smooth. Spread half of batter in greased deep 9 inch round cake pan or 9 inch square pan or 7 by 12 inch oblong. Sprinkle half of Sugar Crunch over batter. Repeat layers. At once bake at 350° for 40 to 50 minutes. Serve warm or cold. Yields 8 servings. To make SUGAR CRUNCH, mix 1 cup packed brown sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Cut in 3 tablespoons butter. Add 1 cup chopped nuts and mix well.
DANISH PUFFS
1 cup butter, divided
2 cups sifted flour, divided
2 tablespoons cold water
1 cup water
1¼ teaspoons almond extract
3 eggs
1 cup powdered sugar
½ teaspoon vanilla
Dash of Salt
1 to 2 tablespoons milk
Cut ½ cup butter into 1 cup flour until mixture resembles coarse meal. Stir in cold water. Work dough until blended. Shape into ball, divide in half. Pat each half into 3 by 12 inch oblong on baking sheet. Measure 1 cup water and remaining ½ cup butter into saucepan. Bring mixture to a boil. Remove from heat. add almond extract. Quickly stir in remaining 1 cup flour. Then add eggs, one at a time, beating well with a spoon after each. Spread this thick mixture over oblongs. Bake at 400° for about 45 minutes until puffed and golden. Meanwhile, blend powdered sugar, vanilla, salt and enough milk to give good spreading consistency. Frost pastries while hot. Cut in slices and serve warm. Yields 12 to 16 servings.
PAGE 208
HEATH BAR COFFEE CAKE
2 cups brown sugar
2 cups flour
¼ pound butter
1 slightly beaten egg
1 cup milk
1 teaspoon soda
Pinch of salt
1 teaspoon vanilla
Combine sugar, flour and butter. Mix like pie crust. Reserve 1 cup crumbs for topping. Add remaining ingredients to the slightly beaten egg and mix together with the first mixture. Pour into greased 9 by 12 inch pan. Sprinkle topping over top. Break up 5 or 6 Heath Candy Bars and ½ cup pecans and sprinkle over top. Bake at 350° for 30 minutes. (Mrs. Tunis J. Blom, Pella, Iowa)
PAGE 209
DELUXE CHEESE CAKE
¾ cup finely crushed graham
cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 (3¼ ounce) package regular
vanilla or coconut pudding mix
½ cup sugar
1 cup milk
3 large (8 ounce) packages cream
cheese, softened
3 eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla
¼ teaspoon nutmeg, optional
¼ teaspoon salt
Combine graham cracker crumbs, the 1 tablespoon sugar and 2 tablespoons melted butter and dust a greased nine inch springform pan with the mixture, reserving a little for the top. Combine pudding mix and the half cup sugar and milk in a saucepan and cook according to package directions. Cover surface with wax paper. In a large bowl, beat cream cheese until fluffy, using low speed on mixer. Add egg yolks and beat well. Add lemon juice, vanilla, nutmeg and salt and then last the cooked pudding. Beat egg whites till soft peaks are formed. Fold eggs into cream cheese mixture. Pour over crumb mixture in pan. Top with reserved crumbs. Bake at 425° for 30 minutes or until center is set. Cool to room temperature and then refrigerate until 30 minutes before serving.
PAGE 210
NEAR SAINT LOUIS CHEESE CAKE
3 eggs
¼ cup sugar
1 pound cottage cheese, whipped
smooth
½ cup sugar
¼ cup flour
1 tablespoon lemon juice
1 teaspoon vanilla
½ pint sour cream
pinch of salt
Separate eggs. Beat whites and add ¼ cup sugar gradually. In a large bowl, mix cottage cheese, egg yolks and ½ cup sugar till smooth. Add flour, flavorings, sour cream and salt. Add beaten egg white. Pour batter over crushed graham crackers in spring form pan. Bake at 375° for one hour.
TRADITIONAL CHEESE CAKE
7 (3 ounce) packages cream cheese
Juice of one lemon
2 teaspoons vanilla
¼ teaspoon salt
1¾ cups granulated sugar
3 tablespoons flour
5 eggs, separated
1 pint sour cream
Soften cream cheese in a large bowl. Add lemon juice, vanilla and salt and blend. Mix 1¼ cups sugar with the flour and add to cheese mixture a little at a time, stirring until all blended. Stir in egg yolks one at a time and beat lightly. Add sour cream. In another bowl, beat egg whites until foamy with remaining sugar. Beat until stiff. Gently fold whites into cheese mixture with an up and down motion. Pour into a nine inch greased spring form pan. Bake at 300° for one hour and 15 minutes. Turn off heat, but do not open oven door at least another hour. Will freeze very well.
PAGE 211
ELMER FUDPUCKER CAKE
1 package Orange Supreme Cake mix
½ cup oil
1 package vanilla instant pudding
4 eggs
¼ cup vodka
¼ cup Apricot Brandy
¾ cup Apricot Nectar
Combine all ingredients, using cake mix and pudding mix dry and beat for four minutes. Pour batter into a well greased, lightly floured 12 cup Bundt Pan or angel food cake pan. Bake at 350° for 45 to 50 minutes. For a glaze topping, combine 1 cup powdered sugar, 2 tablespoons Apricot Nectar, 2 tablespoons Vodka and 2 tablespoons Apricot Brandy. Heat and pour over hot or cooled cake (Alice Monlux, Elkader, Iowa)
PAGE 216
DOUBLE BOILER CHOCOLATE CAKE
Put ¼ cup shortening, ½ cup water and 2 squares chocolate in the top of a double boiler. Heat until chocolate is melted and add 1 cup sugar. Blend well and cool. When mixture is cool add 1 egg and beat well with a beater. Sift 1 cup flour, ½ teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Add sifted ingredients all at once to chocolate mixture in double boiler. Beat with a spoon until smooth. Add 1 teaspoon vanilla and ¼ cup sour milk. Beat again until smooth. Pour batter into a 9 inch greased cake pan. Bake for 25 to 30 minutes in oven at 350° to 375°. Cool in pan. To sour milk, mix ½ cup sweet milk and ¼ teaspoon vinegar. Serve with butterscotch cream made by folding in 3 tablespoons brown sugar into ½ pint heavy cream and whip till stiff. (Audrey Meyers, St. Catherines, Ontario, Canada)
PAGE 217
ORANGE CUP CAKES WITH GLAZE
½ cup shortening
1 cup white sugar
1 teaspoon vanilla
2 eggs, beaten well
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup ground raisins
Grated rind of one orange
2/3 cup sour or buttermilk
1 teaspoon soda
Cream shortening and sugar well with a mixer. Add vanilla and eggs, beat well. Then add soda to sour or buttermilk and stir well. Take beaters out, stir in sour milk with soda, sifted flour, baking powder and salt and remaining ingredients. Fill greased muffin tins ¾ full and bake at 350° for 25 minutes. While cup cakes are still warm, glaze with a mixture of ½ cup sugar and 1/3 cup orange juice. The glaze will be thin and be brushed on. If wax paper is put in the bottom of the cup cake tins after greasing, they will not stick to the bottom. Just run a knife around sides and lift out. (Mrs. Lelia Krieg, Dubuque, Iowa)
ALMOND HIKING BARS
½ cup butter or margarine
¾ cup brown sugar, firmly
packed
½ cup quick cooking oats
½ cup all purpose flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons grated orange rind
2 eggs
1 cup whole blanched almonds
¼ cup raisins
¼ cup flaked coconut
½ cup semisweet chocolate
bits, optional
Cream butter with ½ cup brown sugar until soft and blended. Beat in oats, wheat germ, flour and orange rind. Pat into 8 inch square pan. Mix eggs, almonds, coconut and chocolate bits and remaining ¼ cup brown sugar. Pour over bars and spread out evenly. Bake At 350° for 35 minutes or until almonds are golden brown. Cool and cut into bars or squares. Cover with plastic wrap to keep moist.
PAGE 218
BACKPACK SNACK BARS
6 ounce can frozen orange. juice,
thawed and undiluted
½ cup quick oats
½ cup cut dried apricots
½ cup pitted prunes
½ cup raisins
½ cup chopped nuts
¼ cup cut up dates
¼ cup wheat germ
1 tablespoon sesame seed
½ cup shortening
½ cup sugar
½ cup molasses
1 egg
2 cups sifted flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
Mix orange juice, oats, apricots,
prunes, raisins, nuts, dates, wheat germ and sesame seed and set aside.
Cream shortening with sugar. Add molasses and eggs and mix well. Sift flour,
salt, baking soda, ginger and cinnamon. Stir into molasses mixture. Add
fruit mixture and mix well. Turn into greased 9 by 13 by 2 inch pan. Bake
at 325° to 350° for 35 to 40 minutes. Cool. (Audrey Meyers, St.
Catharines,
Ontario, Canada)
PAGE 220
RHUBARB PIE
2 cups diced rhubarb
1 cup sugar
1 package strawberry Jello
1 tablespoon lemon juice
1 cup evaporated milk, chilled
and whipped till forms soft peaks
Cook rhubarb and sugar slowly, until tender. Add Jello and stir gently until dissolved. Let cool and add lemon juice. Whip milk. Fold the rhubarb mixture into whipped milk. Turn into prepared crust.
PAGE 222
BUTTERSCOTCH COCONUT PIE
1 cup brown sugar
6 tablespoons flour
¼ teaspoon salt
2½ cups milk
2 egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 cup coconut
9 inch baked pie shell
2 egg whites
4 tablespoons sugar
Combine brown sugar, flour and salt in top of double boiler. Add milk and egg yolks and cook until thick. Remove, add butter and vanilla and ½ cup coconut. Cool and turn into pie shell. Top with beaten egg whites and sugar and brown in a 350° oven. Sprinkle the other ½ cup coconut over egg whites before browning. (Mrs. Joe Balk, Prairie DuChien, Wisconsin)
PRUNE PIE
1 cup chopped, cooked, pitted prunes
2 tablespoons lemon juice or vinegar
6 tablespoons sugar
1 tablespoon flour
1 cup thin cream
2 egg yolks
1/8 teaspoon salt
Combine dry ingredients. Slowly add cream and eggs, mixing until smooth. Add prunes. Cook over hot water until thick. Add lemon juice. Pour into baked pie shell. Top with meringue and bake at 325° until brown. (A Williamsburg, Iowa, Open Line Listener)
PAGE 223
SNOW CAPPED CHOCOLATE PIE
3 egg whites
1 teaspoon vanilla
¾ cup sugar
1 teaspoon baking powder
4 ounce bar sweet cooking chocolate,
grated
1 cup fine rich round cracker crumbs
(Ritz Crackers)
½ cup chopped pecans
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Beat egg whites with vanilla to soft peaks. Combine ¾ cup sugar and baking powder, gradually add to egg whites and beat to stiff peaks. Reserve 2 tablespoons chocolate. Fold remainder of chocolate into egg whites along with cracker crumbs and pecans. Spread in greased 9 inch pie plate. Bake in a 350° oven 25 minutes or until done. Cool. Whip cream with sugar and vanilla and spread over meringue. Sprinkle with reserved chocolate. Chill six to eight hours. Serves six to eight. (Mrs. Steven H. Eiler, Tipton, Iowa)
PAGE 224
WILLARD'S FAVORITE COOKIE
1 cup shortening or margarine
2 cups dark brown sugar, firmly
packed
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
2 cups sifted flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup dairy sour cream
1 cup quick cooking oatmeal
1 cup chocolate chips
½ cup chopped walnuts, English
or Black, according to taste
1 cup raisins
Cream shortening, sugar and spices until fluffy. Beat in eggs, one at a time. Resift flour with baking powder and salt. Add to creamed mixture alternately with sour cream. Stir in oatmeal, chips, nuts and raisins. If raisins are plumped first in water, they will not be hard in cookie. Drop by spoonfuls on lightly greased cookie sheet and bake at 350° for 15 minutes or until lightly browned. (Willard Gibbs, Cedar Rapids, Iowa)
TOLL HOUSE OATMEAL COOKIES
1 cup shortening
¾ cup brown sugar
¾ cup granulated sugar
2 eggs, beaten
1½ cups flour
1 teaspoon soda
1 teaspoon salt
2 cups quick oats
1 or 2 packages chocolate chips
1 cup nuts
1 teaspoon vanilla
1 tablespoon hot water or coffee
Will make a very dry dough. Drop by spoonfuls or make ball by hand and flatten. Bake for 8 minutes at 375°. (Mrs. A. W. Bennett, Iowa City, Iowa)
PAGE 225
SOUR CREAM CHOCOLATE CHIP COOKIES
½ cup butter
1½ cups brown sugar
2 eggs, beaten
2½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
12 ounces chocolate chips
2/3 cup nutmeats
Cream butter and brown sugar together. Add eggs and blend well. Stir in flour, sifted with soda and salt. Add sour cream and vanilla, then chocolate chips and nutmeats, stirring just until mixed. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
OATMEAL CRISPIES
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon salt
1 teaspoon soda
3 cups quick cooking oatmeal
½ cup chopped nutmeats
Cream shortening and sugars. Add eggs and vanilla. Beat well. Add sifted dry ingredients, oatmeal, and nutmeats and mix well. Shape into rolls. Wrap in wax paper. Refrigerate overnight. Slice ¼ inch thick. Bake on ungreased cookie sheet in a 350° oven for 10 minutes. Makes 5 dozen cookies.
PAGE 227
CRISS CROSS PEANUT BUTTER COOKIES
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
1 cup chunk style peanut butter
3 cups flour
½ teaspoon salt
1 teaspoon soda
Cream sugar and shortening. Beat in eggs, add peanut butter and vanilla and mix well. Add dry ingredients, sifted together. Will be stiff, but easier to mix with hands. Drop dough from teaspoon on buttered sheet. Flatten each with fork in a crisscross pattern. Bake at 325° for 10 minutes. (Mildred Nims, Maquoketa, Iowa)
FROSTED FUDGE DROP COOKIES
1¾ cups flour
½ teaspoon soda
¼ teaspoon salt
1 cup sugar
½ cup sour milk (if you
use a thick cream, cut back a tablespoon of the flour)
1 teaspoon vanilla extract
1 egg, unbeaten
½ cup butter
2 (1 ounce) squares unsweetened
chocolate
½ cup nutmeats
Sift flour, soda and salt. Mix sugar, sour milk or cream and vanilla extract. Add egg. Melt butter and chocolate. Cool and add to milk mixture. Add dry ingredients and mix thoroughly. Stir in nuts. Bake in a moderate oven (375°) for 10 to 12 minutes. Frost when cool with Fudge Frosting made by melting 1 tablespoon butter and one ounce square of unsweetened chocolate. Add 3 tablespoons light cream and 1 teaspoon vanilla. Add confectioner's sugar to make spreading consistency. (Eileen Knapp, Avon, Illinois)
PAGE 228
JELLO COOKIES
¾ cup butter or margarine
½ cup sugar
1 small package Jello
2 eggs
1 teaspoon vanilla
2¾ cups flour
1 teaspoon baking powder
Salt
Heat oven to 400 °. Mix ingredients in order given. Roll dough into ¾ inch balls. Flatten with glass dipped in sugar. Bake 6 to 8 minutes or just until brown.
DATE ROLL COOKIES
1 cup white sugar
1 cup brown sugar
3 eggs
½ cup shortening
2½ to 3 cups flour
1 teaspoon soda
Mix ½ pound dates, 1 cup nuts, ½ cup sugar, and ½ cup water together for the filling and cook until thick, Cream sugar and shortening then add eggs and dry ingredients. Roll out the dough and spread the cooled filling on top. Roll up as a jelly roll and chill, then slice and bake at 350°. (Mrs. Weldon Towe, Norway, Iowa)
COCONUT RUM COOKIES
1 cup flour
¼ teaspoon baking soda
1/3 cup sugar
2/3 cup grated coconut
½ cup butter
Cut in butter. Divide into three sections. Shape each, into rope shape about ¾ inches wide. Place each lengthwise on greased cookie sheet several inches apart. Bake 10 minutes at 375° or until golden brown. While still warm, brush with a rum glaze made by mixing 1 cup powdered sugar, 1 tablespoon light rum and 2 teaspoons water. Cut diagonally into one inch cookies.
RUM BALLS
7½ ounce package vanilla
wafers
1 cup sugar
½ cup nutmeats, chopped
fine
¼ cup melted butter
¼ cup rum or more to taste
Powdered sugar
Roll wafers fine and add all ingredients. Form into little balls and roll in powdered sugar. Place on waxed paper to dry overnight and roll in more powdered sugar and store.
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