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Use about 2½ pounds country style ribs. Have your meat man remove the chime bone and feather bone. Parboil the meat in salt water, simmering for 45 minutes to an hour or until tender. Slice between bones. Lace on barbecue skewers or place on grill. Baste with sauce several times. Cooking time about 20 minutes.


1 cup water
1 cup catsup
1/3 cup WOR sauce
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon celery seed
1 dash liquid smoke
1 dash tabasco sauce

Bring to boil. Reduce heat and simmer 30 minutes. Thin with small amounts of water if necessary. Makes 2 cups.


4 large potatoes
4 slices of bacon
2 cups cooked, drained spinach
Salt and pepper to taste

Cook the potatoes in salted water until tender. Drain and mash thoroughly. Dice the bacon and then fry until slightly browned. Cook the spinach until tender, drain and chop finely. Combine the potatoes, bacon and fryings, spinach and salt and pepper. Mix all thoroughly. Serve hot. Swiss chard, dandelions, mustard greens or any other kind may be substituted for the spinach.


Cut ½ pound liver into 1½ by 2 inch strips. Flour, season and brown. Place liver over can of cream of mushroom soup, ½ can milk or water and 1 can French fried onion rings mixed together in the casserole. Bake at 350° for 1 hour or more, uncovered.


1½ pounds beef or pork liver, sliced ½ inch thick
6 slices bacon, diced
½ cup chopped onion
¼ cup chopped green pepper
¾ cup dark brown sugar
½ cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon marjoram
¼ teaspoon rosemary

Cook bacon until lightly browned. Add onions, green pepper and cook until tender. Add remaining ingredients. Remove membrane from liver. Place liver in 9 by 13 inch baking pan. Pour sauce over liver and bake at 350° for 25 to 30 minutes. Serves 4 to 6.


1 pound beef liver
1 medium onion
½ pound pork sausage
1 cup dry bread crumbs
½ teaspoon WOR sauce
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon celery salt
dash of pepper
2 eggs, beaten
½ cup milk

Cover liver with hot water. Let stand five minutes. Drain thoroughly. Grind liver and onion using medium blade. Combine remaining ingredients and shape into loaf. Place in well greased pan. Top liver loaf with four slices of bacon. Bake at 350° for one hour.


Make mixture of 1/8 teaspoon pepper, 2 cups dry fine bread crumbs, ¼ cup dry chopped parsley, 2 teaspoons salt, 1 clove garlic, crushed (optional) and ¾ cup grated Parmesan cheese (optional). Dip shaked chicken in melted butter and bake at 350° one hour.

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Graham cracker crust mixture
½ gallon ice cream, softened
1 regular size can pumpkin
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon vanilla

Spread graham cracker crust mixture on bottom of 13x9 inch pan. Mix softened ice cream with remaining ingredients. Top with Dream Whip and freeze. Serves 15.


1 cup butter
1¾ cups sugar
4 eggs
1 teaspoon vanilla

Beat all together at medium speed for about two minutes until light and fluffy. Gradually add:

3 cups flour
1½ teaspoons baking powder
½ teaspoon salt

Beat well, Spread in pan, saving some of batter for top (about 1½ to 2 cups). Spread cherry pie filling over dough, spreading to edge of pan. Spread rest of dough over cherries. Bake at 350° for 45 minutes and sprinkle with powdered sugar.


4 packages cherry gelatin, dissolved according to package directions
2 large cans frozen orange juice concentrate with half of water according to package directions
2 large cans frozen lemon juice concentrate with half of water according to package directions
Sugar to taste
1 large can pineapple juice
2 large bottles Ginger Ale.

Combine all ingredients, adding Ginger Ale last, just before serving.


1 egg white, beaten
½ cup sugar
1 cup coconut, cut fine
1 tablespoon flour
½ teaspoon vanilla
Large chocolate box cake, mixed as directed

After egg white is beaten, add sugar, coconut, flour and vanilla. Mix well. Pour three fourths of chocolate cake mixture into a large pan. Divide egg mixture into nine mounds and arrange over batter in pan. Top with remaining batter. Bake according to cake box directions.


½ cup margarine
2 cups sugar
½ cup cocoa (or 2 squares chocolate, melted)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
2 teaspoons baking powder
4 cups flour
1½ cups buttermilk (or 1 cup milk and ½ cup cream)
Coconut or pecans

Cream margarine and sugar. Add cocoa and spices. Add baking powder to flour and add alternately with buttermilk. Add coconut and nuts. Drop by teaspoons onto oiled cookie sheets. Bake about 8 minutes at 375°. When cool. frost with powdered sugar icing. Makes about 100. (Juanita Smith, Iowa City, Iowa)


Boil one cup white syrup for three minutes or until when dropped from spoon it forms a wide sheet of syrup. Remove from heat. Let cool till it stops boiling. Pour in 1 egg white, stiffly beaten with one scant one fourth teaspoon cream of tartar while beating, taking care to pour in egg white gradually and away from beaters. Keep beating until mixture gets quite thick. Improves with storage in refrigerator.

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1 one-pound can salmon
¾ cup milk
¼ cup chopped green pepper
2 eggs, well beaten
1½ cup dry bread crumbs, small pieces
2 tablespoons chopped onion
¼ cup melted butter

Drain salmon, reserving liquid for sauce. Remove skin and bones and flake salmon. Combine milk with bread crumbs. Then add remaining ingredients and mix well. Pack in greased 8 x 4 inch pan. Bake at 350° for 50 minutes. Serves 6. To make sauce, melt two tablespoons butter and add two tablespoons flour and blend well. Add ¾ cup milk and salmon liquid. Cook until thick, stirring constantly.


1 tablespoon lemon juice
2 cups flaked salmon
1 cup white sauce
½ cup milk
½ teaspoon salt
1 beaten egg
½ cup chopped celery
1 cup dry bread or cracker crumb

Mix into loaf, adding more milk if mixture is too dry. Bake for 30 minutes at 350°.


Drain one regular size can crushed pineapple. Heat juice and combine with one package lime Jello. (No other liquid is used with Jello.) Cool until slightly syrupy. Combine the pineapple, Jello syrup, 1 pint of vanilla ice cream, 1 cup chopped nuts, and 1 cup finely chopped celery. Freeze overnight.


2 cups Tang
1 cup instant tea
1 3 ounce package lemonade mix
1 teaspoon ground cloves
2 teaspoons cinnamon

Mix and store in covered container. Use 2½ teaspoons mix to 1 cup boiling water.


1 can each green string beans, kidney beans, yellow string beans, drained well and rinsed
2 medium onions, cut into small pieces
2 green peppers, cut into small pieces
4 large stalks celery
small jar pimiento
1 cup vinegar
½ cup salad oil
2 teaspoons salt
1 tablespoon water
1½ cups sugar

Heat last five ingredients, briefly, do not boil, then cool. Combine remaining ingredients. Pour syrup over them and refrigerate a few days for best flavor.


Beat ¾ cup sugar, 2/3 cup vinegar, 1/3 cup salad oil until the sugar is dissolved. Drain and rinse well one can each of green beans, kidney beans, and wax beans, Add one chopped onion. Pour syrup over beans and onion and refrigerate at least overnight.


2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
2 eggs, well beaten
½ cup sugar
2 tablespoons melted shortening or oil
1 tablespoon lemon juice
¼ cup milk

Combine eggs, sugar, oil, lemon juice and milk. Blend in dry ingredients and mix thoroughly. Knead on board only enough to smooth surface. Roll dough to ¼ inch thickness. Cut with floured 2¼ inch cutter. Fry in deep fat at 375° until golden brown. Drain on unglassed paper. Sprinkle with confectioners sugar or brush with glaze.


Substitute 1 tablespoon orange juice for lemon juice and add 1 teaspoon grated orange rind.


Prepare dough, adding 1 square melted chocolate (cooled) ¼ teaspoon soda and substituting 1/3 cup sour milk or buttermilk for the sweet.

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1 box white cake mix
3 ounce box strawberry Jello
½ cup water
4 eggs
½ box frozen strawberries, thawed
2 tablespoons flour
½ cup oil vanilla

Combine above ingredients and bake at 350° for 35 minutes.


Mix rest of strawberries, ¾ box powdered sugar and ½ stick soft margarine. Beat and beat and beat.


2 cups oatmeal
1 quart water, boiling
1 cake compressed yeast
¼ cup lukewarm water
3½ cups sifted flour
1½ cups shortening
½ cup sugar
½ cup white corn syrup
approximately 5 cups flour
1 cup chopped walnuts

Scald oatmeal in boiling water and cool to lukewarm. Soak yeast in lukewarm water and add to oatmeal mix. Add first 3½ cups flour. Set in warm place till sponge is double in bulk. Melt shortening and add sugar and syrup. When cool, add to sponge and add thoroughly sifted flour to knead. Add chopped nuts and knead till it no longer sticks to hand. Let rise twice and place in bread tins. Makes three loaves. Bake at 350° for one hour.


½ pound sausage
½ cup soft bread crumbs
¼ cup chopped onions
1 tablespoon snipped parsley
½ teaspoon sage
1 egg, slightly beaten
1¾ pound flank steak

Make dressing with all ingredients but steak. Pound flank steak into 9 by 12 inch rectangle. Season with salt and pepper. Spoon stuffing down center. Fold the two 12-inch sides over the filling. Fasten with string. Put seam side down in baking pan, Cover and bake at 350° for one hour and 45 minutes. Uncover and spread with ½ cup catsup and bake 15 to 30 minutes longer.


4 cups bread flour
2 tablespoons cloves
2 tablespoons cinnamon
2 tablespoons dry mustard
1 teaspoon pepper
1 cup brown sugar
Water or apple cider to make dough (about one cup)

Sift all dry ingredients together. Add liquid to make a dough. Turn out on floured bread board and knead two or three times. Roll out into a sheet large enough to cover sides and both ends, but not the bottom. Bake in a 325° oven for 30 minutes per pound. Take off dough and slice and serve. Have the butcher cut off the shank end and trim off fat to a fine layer which will baste the ham as it bakes. Bake in open pan or roaster with dough side up.


2 cups rolled oats
2 cups boiling water
½ cup lukewarm water
4 cups sifted white flour
2 teaspoons salt
2 tablespoons fat
2 tablespoons white sugar, honey or brown sugar
½ cake yeast

Pour the boiling water over the oatmeal in mixing bowl. Add the sugar, salt and fat. Cover and set aside to cool. Soak the yeast in the ½ cup lukewarm water and add ½ cup of the flour. When the first mixture is cool, combine the two mixtures, cover and set aside until double in bulk. Beat down, add the rest of the flour and knead for several minutes on baking board. Roll in greased mixing bowl until well greased. Cover and let double in bulk again. Make into loaves. Put in greased baking pans. When almost double in bulk, bake in 350° oven until done. Remove from pans, grease the tops with melted butter.


Scoop out insides of baked potatoes, cut in half. Put in big mixer bowl. To potatoes add a mixture of equal parts of buttermilk and sour cream, lots of, salt and cut up green onions. Mash with potatoes. Return to shells. Make topping of Parmesan cheese, butter and bread crumbs. Return to oven and brown.

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