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½ cup butter, melted in cake pan
1 cup brown sugar, or less
1 cup brandied fruit, drained
1 cup sugar
1¼ cups flour
1 egg
1 teaspoon baking powder
Pinch of salt
Brandied fruit liquid
1 teaspoon vanilla

Melt butter in deep 10 inch square cake pan or 9 by 13 inch cake pan. Sprinkle brown sugar over melted butter. Arrange brandied fruit over brown sugar. Mix sugar, flour, baking powder and salt together. Break egg in measuring cup and add brandied fruit liquid to make 1 cup. Mix with flour mixture and add vanilla. Pour over fruit in pan. Bake at 350° for 35 to 40 minutes.


¾ cup canned peaches, drained and cut into pieces
¾ cup pineapple tidbits
6 maraschino cherries, cut in half
1½ cups sugar
1 package yeast

Makes two cups. Stir several times first day, then one time a day after that. Sauce is ready in two weeks.


1 package lime Jello
2 large cans crushed pineapple, undrained
10 ounce package miniature marshmallows
1 package Swedish Mints
Large carton Kool Whip

Sprinkle Jello over pineapple and stir until dissolved. Add marshmallows. Let stand at room temperature for four to five hours, stirring occasionally. Crush Swedish Mints and stir into Kool Whip. Fold both mixtures together and freeze.


1 large package lemon Jello
2 cups boiling water
½ cup cold water
22 ounce can Wilderness Instant Lemon Pudding (or Pie Filling)
1 number two can crushed pineapple, drained
1 can mandarin oranges, drained

Dissolve Jello in boiling water. Add cold water. Cool slightly then add pudding, pineapple and oranges. Turn into a 9 by 13 inch pan or mold. Refrigerate.


1 package lemon Jello
1 cup hot water
2 teaspoons vinegar
½ cup salad dressing
½ cup celery, chopped
¼ cup green pepper, chopped
1 cup cottage cheese, well drained
Scant teaspoon minced onion
8 to 10 pimento stuffed olives, sliced
1 package smoked beef slices, chopped

Mix all ingredients and refrigerate to chill. Will save up to a week in refrigerator.


1 pound spinach, washed, dried, and cut into bite size pieces and chilled
2 hard cooked eggs, chopped
5 strips bacon, fried crisp, and crumbled (reserving fat)
1 cup bean sprouts (if canned, drain and rinse)
1 small can water chestnuts, sliced thin
French Dressing

Put spinach in bowl and pour very hot bacon fat over spinach to wilt. Add eggs, sprouts, water chestnuts and bacon. Toss lightly with just enough French Dressing to coat all. (Georgene Green, Mason City, Iowa)

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½ cup dry bread crumbs
½ cup coarse cracker crumbs
5 tablespoons butter, melted
1 pint oysters
½ teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon nutmeg, optional
2 teaspoons parsley, chopped
¼ cup oyster liquid
¼ cup milk
Dash of Worcestershire sauce

Mix bread crumbs, cracker crumbs and butter together. Put half in one and one half quart buttered casserole. Mix remaining ingredients and arrange over crumbs. Smooth remaining crumbs over oyster mixture. Bake one hour at 350°. Serves four.


7 ounce package Minute Rice
1 cup water
¼ teaspoon salt
1 package frozen chopped broccoli
¼ cup celery
1 small onion, chopped fine
¼ cup water
1 can cream of mushroom soup
1 can cream of celery soup
1 small jar Cheese Whiz

Cook Minute Rice, 1 cup water and salt and let stand five minutes Cook broccoli with celery, onion and ¼ cup water. Add remaining ingredients and rice. Turn into casserole and bake at 350° for 30 minutes. Freezes well.


10 ounce box cornbread mix
¾ cup margarine
¼ cup onion, chopped
1½ cups celery, cut up
1 cup sliced mushrooms, drained (reserving juice)
1 teaspoon poultry seasoning
1 cup herb seasoned bread stuffing
2 slices bread, cut in small cubes
Giblets from turkey and chicken, cooked and cut up, reserving juices
2 cups reserved juices

Prepare cornbread and bake according to directions (or you may use your own recipe for the cornbread). Cool and crumble into a large bowl. Cook onion and celery in water until tender. Drain and reserve juices. Toast bread in shallow pan in oven. Melt margarine and pour over cornbread. Mix in rest of ingredients and stir well. Pour into a 9 by 5 inch loaf pan. Bake 45 minutes with turkey.


5¼ cups flour, sifted
4 teaspoons baking powder
1½ teaspoons baking soda
2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon ground cinnamon
½ teaspoon ginger (generous measure)
¼ cup solid shortening, melted
1 cup sugar
3 eggs, well beaten
1 cup canned pumpkin, pureed
½ cup sour milk or buttermilk
Melted fat
Powdered sugar

Sift flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger together. Beat shortening until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, again beat very well. Add pumpkin to milk and add to creamed mixture. Add flour mixture and beat until smooth. Turn dough onto floured board. Knead tightly. Cut into doughnuts. Heat fat to 375°. Slide doughnuts into fat with spatula. Cook three minutes. Turn frequently.


1 cup water
½ cup butter
1 package yeast
½ cup warm water
1 cup strained apple sauce
½ cup sugar
1 tablespoon salt
5 cups flour
1 egg

Boil water and butter ten minutes. Cool to lukewarm. Dissolve yeast in the ½ cup warm water. Combine remaining ingredients like any sweet dough. Punch down. Shape into buns and bake at 400° for 15 to 20 minutes. For sauce, mix 3 tablespoons rum with powdered sugar to make a glaze or 2 tablespoons water and 1 tablespoon rum extract as a substitute for the rum.


2 cups sugar
2 cups water
2 apples, peeled and cored
2 cups cranberries
2 oranges, peeled and sliced

Boil sugar and water together five minutes. Add apples, cut in eighths and cook very slowly for 25 minutes. Add oranges and cranberries and cook 20 minutes longer. Serve cold with meat or poultry.

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1 cup shortening (Crisco)
2 cups sugar
3 cups cake flour
1 teaspoon vanilla
6 eggs
3 teaspoons baking powder
1 cup milk
Vanilla to taste

Sift dry ingredients. Beat shortening, eggs and sugar very well. Add dry ingredients and milk in small amounts. Add vanilla. Makes three layers. Bake in greased and floured pans at 350° for 15 to 20 minutes or until done.

FROSTING: Beat two egg whites until very stiff. Heat 1½ cups light syrup to not quite boiling. Gradually mix syrup into egg whites while beating in electric mixer. Beat until cold and stiff. Flavor as desired. (Mrs. James Jefferies. Vinton, Iowa)


3 cups cranberries
1½ cups water
¾ cup light raisins
1¾ cups white sugar
¼ cup cornstarch
½ cup nuts, chopped
2 tablespoons butter or margarine
3 egg whites
6 tablespoons brown sugar
1 nine inch pastry shell

Put cranberries and water m a saucepan. Cook until cranberries pop. Add raisins, sugar and cornstarch. Mix and cook until thick and bubbly. Stir in nuts, butter or margarine. Put in pie shell. Beat egg whites with brown sugar. Put in pie and seal edges. Bake at 350° for 10 minutes or until browned.


5 or 6 pears, peeled, sliced arid cored
½ cup cheese, finely grated
¾ cup sugar
2 tablespoons flour or 1 tablespoon cornstarch and 1 tablespoon tapioca
1/8 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 tablespoon lemon juice

Combine ingredients and put in unbaked pie crust. Dot with about 2 tablespoons butter or margarine. Finish with lattice topping and bake at 450° for 10 minutes, then 350° for 35 to 40 minutes.


6 ounce package butterscotch chips
½ cup butter or margarine
2/3 cup brown sugar
1½ cups flour
1 teaspoon vanilla
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups miniature marshmallows
2 cups semi sweet chocolate chips
½ cup nuts, chopped

Melt butterscotch chips and butter or margarine in a heavy pan over medium heat, stirring constantly. Remove from heat and cool to lukewarm. Add brown sugar, flour, vanilla, baking powder, salt and eggs to butterscotch mixture. Mix well and add marshmallows, chocolate chips and nuts, stirring just slightly. Put in 9 by 13 inch pan and bake at 350° for 20 to 25 minutes. Do not overbake.


1½ cups prepared pancake mix
½ cup brown sugar, packed
1 egg, beaten well
1 1/3 cups milk
Grated peel of one lemon
1 cup rolled oats
2/3 cup dried figs, chopped
½ cup candied cherries, chopped
3 tablespoons salad oil

Blend pancake mix (used dry) and sugar. Lightly stir in rest of ingredients. Bake at 350° in seven small juice cans for 30 minutes or one hour at 350° in a 9 by 5 inch loaf pan.


1 cup sugar
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
1 cup milk
2 cups whole, raw cranberries (do not grind)

Mix all ingredients as for regular cake. Turn into greased pan and bake 40 to 45 minutes at 350°. Serve with sauce below.

HOT SAUCE FOR CRANBERRY CAKE: Melt ¾ cup butter, add l½ cups sugar and let cool. Then add 1 cup cream or half and half and 1 teaspoon vanilla and boil 10 minutes. Serve each piece of cranberry cake with a serving of sauce.

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2 cups flour, sifted
1 teaspoon baking powder
1 teaspoon soda
1 cup soft margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup nuts, chopped
1 cup coconut
1 cup dark raisins
2 cups Rice Krispies
2 cups quick oats

Cream butter well. Add eggs and beat until fluffy. Sift dry ingredients together and stir in nuts, coconut, raisins and add to creamed mixture. Will be very stiff. Chill 30 minutes. Shape dough in rolls 1½ inches in diameter. Wrap tightly in waxed paper and chill overnight or longer. Preheat oven to 350° Grease cookie sheets. Cut dough in ¼ inch slices. Place 2 inches apart on cookie sheet. Bake 10 to 12 minutes. Makes 5 to 6 dozen.


1 package instant pudding powder mix
1 cup sugar
½ cup evaporated milk
1 tablespoon butter
½ cup nuts

Cook and stir to full boil. Lower heat and keep stirring until mixture boils 3 minutes. Remove from heat and beat until it starts to thicken. Spread in a 9 by 5 inch pan.


Mix the contents of My-T-Fine Chocolate Nut Pudding Mix with 1 cup sugar and ½ cup milk. Cook to 238° or soft ball stage. Remove from heat and add 1 tablespoon butter without stirring. Cool slightly and beat until thick and creamy. Pour into buttered pan and cut in squares.


Using a ready made angel food cake or one of your own making, begin by tearing the cake into small pieces. Prepare a standard pudding, coloring between red and pink. Prepare a package of lime or other green colored Jello. When pudding and Jello is not quite set, begin the construction of the mountain. In a greased bundt pan or angel food cake pan, put a layer of cake pieces, then a layer of pudding, then a layer of Jello. Make several layers. Chill two to four hours. Unmold and sprinkle with powdered sugar. Fill middle with paddles of ice cream, mounting up for top of mountain.


1 cup white sugar
1 cup dates, chopped
2 eggs, beaten
2 tablespoons butter
1 tablespoon vanilla
2 cups Rice Krispies
1 cup nuts, chopped
Finely shredded coconut

Set skillet at 220°. Mix white sugar, dates and eggs well. Melt butter in skillet. Add sugar, dates and eggs. Cook 10 minutes, stirring constantly. Turn off skillet and let cool to lukewarm. Add vanilla, Rice Krispies and nuts. Form into small balls and roll in coconut.


Into a bowl, put 3 cups sifted flour, 2 teaspoons baking powder, 1 scant teaspoon soda and ¼ teaspoon nutmeg (optional). Make a well and cut in 1 cup shortening and mix like a pie crust. Into another bowl, beat 2 eggs very well. 1 cup sugar, 4 tablespoons sweet milk and 1 teaspoon vanilla. Beat well and pour into dry mixture. Combine ingredients, mixing well. Chill 24 hours. Roll and bake at 375° for 10 to 12 minutes.


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