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Baked pie crust shell
2 egg whites
½ teaspoon vinegar
¼ teaspoon salt
1/3 cup sugar
1 can or 2 cups cherry pie filling
Whipped cream

Add vinegar and salt to egg whites and beat until foamy. Gradually add sugar and beat to stiff peaks. Spread over bottom and sides of pie shell and return to oven and bake at 350° for 10 to 12 minutes or until meringue is golden brown. Cool. Spoon cherry pie filling over baked meringue. May be topped with whipped cream.


1 baked 8 or 9 inch pie shell
1 package (3½ oz) vanilla instant pudding
1 package (2 oz) whipped topping mix
1½ cups milk
1 can cherry pie filling, drained by squeezing through colander. Reserve juice.

Blend pudding, whipped topping mix and milk at low speed. Beat at high speed until high peaks form. Fold in drained cherries. Chill about 2 hours. Before serving, pour thickened syrup (drained off pie filling) over top of pie.


Sift 1 cup sugar, 1 cup flour, 1 teaspoon soda and ¼ teaspoon salt together and set aside. Drain one #2½ size can fruit cocktail well and mix thoroughly with dry ingredients. Pour in greased 8 by 8 by 2 inch pan. Sprinkle with ½ cup chopped nuts and ½ cup brown sugar. Bake one hour at 325°.


5 cups self rising flour
2 tablespoons sugar
1 teaspoon soda
2 packages yeast
2 cups buttermilk
1 cup warm water
2/3 cup oil

Mix above ingredients to form dough for biscuits. Store in covered bowl in refrigerator for as long as a week, using as needed. To bake the biscuits, fill greased cupcake tins 2/3 full and bake at 425° for 8 minutes.



1 cup margarine, 2 cups sugar, 2 eggs, 1 teaspoon vanilla, and 1½ teaspoons almond extract. Cream all together well. Then beat in the following dry ingredients alternately with 2 cups buttermilk: 3 cups flour, 1 teaspoon soda, and 1 teaspoon salt.


First five ingredients the same. Cream together well. Then beat in the following dry ingredients with 2 cups homogenized, milk to which 1 teaspoon vinegar is added: 3 ½ cups flour, 1 teaspoon soda, 1 teaspoon baking powder and 1 teaspoon salt.

Blend well and bake at 350°. For icing, blend 2 teaspoons melted margarine, 1 teaspoon almond extract and 2 cups powdered sugar, with a small amount of milk until of nice consistency. (Jane Setzer, South Amana, Iowa)


Sift 2 large cups flour, 3 teaspoons baking powder and 1 teaspoon salt. Add 4 tablespoons lard. Use 1 cup of milk, more or less for a soft dough. Drop by spoons full and steam 12 to 15 minutes without peeking. Do not cook too fast.

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1¼ pounds ground beef
4 beef bouillon cubes
2 tablespoons catsup
1 tablespoon dried parsley flakes
1 teaspoon salt
¼ teaspoon pepper
4 cups boiling water
8 ounces narrow egg noodles
1 10-ounce package frozen mixed vegetables

Brown beef. Break up with fork. Cook about five minutes. Mix in catsup, parsley, salt, pepper. Stir in boiling water with bouillon cubes dissolved in it. Bring to boil. Stir in noodles and vegetables. Cover and cook for about 15 minutes.


1 pound ground beef
½ cup chopped onions
2 cups canned tomatoes
4 cups hot water
2 bouillon cubes
1½ teaspoons WOR sauce
¼ teaspoon thyme
2 teaspoons salt
dash pepper
small piece bay leaf
1 cup sliced celery
1 cup uncooked noodles
1 package mixed vegetables

Brown meat and onions. Drain off fat. Add tomatoes, water, seasonings and celery. Simmer 30 minutes. Add noodles and frozen vegetables and cook another 15 minutes.


1 pound liver
½ cup flour
4 to 5 tablespoons fat
2 tablespoons onion, minced
½ cup chili sauce
2 teaspoons prepared mustard
¼ teaspoon nutmeg
1 cup hot water
1 teaspoon salt
¼ teaspoon pepper

Pour boiling water over liver (not water in ingredients.) Drain. Dredge in flour. Brown with onions. Add remaining ingredients. Cover and cook for 30 minutes at low heat.


1 pound ground beef
1 egg
¼ cup fine dry bread crumbs
2 tablespoons milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
½ pound chicken livers, cut in half
2 tablespoons butter or margarine
½ pound cocktail franks
1 14-ounce can pineapple chunks
¼ cup firm packed light brown sugar
2 tablespoons cornstarch
1 envelope instant chicken broth
3 tablespoons cider vinegar
1 tablespoon soy sauce

Combine beef, eggs, bread, milk, salt and nutmeg in medium size mixing bowl. Mix lightly until well blended. Shape into ¾ inch balls. Sauté chicken livers in butter or margarine until they lose their pink color. Using slotted spoon, place livers in 12-cup casserole. Brown franks and add to casserole. Sauté meatballs and add to casserole. Drain syrup from pineapple and add enough water to juice to make ¾ cup. Set aside. Put pineapple in casserole. Mix brown sugar, cornstarch, chicken broth in small saucepan and stir in pineapple juice. Add vinegar and soy sauce. Stir until thick and boil 3 minutes. Pour over casserole dish. Bake at 325° for 30 minutes. Serve over rice. Makes 10 to 12 servings.


BROWN ¾ pounds leftover beef, pork or lamb. Cook 3 onions, 1 chopped green pepper, 1 cup tomato soup, meat, 1 cup diced celery, ½ teaspoon salt and 1/8 teaspoon pepper until celery is soft. Add 1 can peas and 8 sliced stuffed olives. Cook a few minutes longer and serve over rice.


Roll 1½ pounds cubed round steak in flour and brown in 2 tablespoons shortening. Put into a casserole dish. Add 2 cups sliced carrots, 1 cup diced celery, ½ cup chopped onion, 1 can cream of mushroom soup, 1 can milk, ½ teaspoon salt, 1/8 teaspoon pepper. Bake covered for 1½ hours at 240°. Sprinkle with cheese before serving if desired.

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2 to 4 pork chops
3 cups bread cubes
2 teaspoons chopped onions
¼ cup melted butter
1 egg
¼ cup water
½ teaspoon sage
1 can cream of mushroom soup
½ cup milk

Brown chops and put in baking dish. Mix all but soup and milk. Mix soup and milk and add to first mixture. Pour over chops. Bake one hour at 350°. To stuff a turkey, multiply ingredients four times.


1½ pounds boneless cooked lamb, thinly sliced
1/3 cup butter
1 clove garlic, finely ground (optional)
½ cup chopped onions
1 pound sliced mushrooms, salted and peppered to taste
1½ cups sour cream
3 tablespoons dry sherry (optional)

Coat lamb with flour. Melt butter, add lamb, garlic and onions and cook until lamb is browned. Add mushrooms, salt and pepper. Cover and cook over low heat for 20 minutes, stirring occasionally. Add sour cream and sherry and mix well. Heat through and serve.


1½ pounds ground beef
1/3 cup butter
2 large onions, sliced
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons cider vinegar
¼ cup flour
1 can cream of chicken soup
½ cup hot water
½ cup diced celery
1 cup sliced fresh or canned mushrooms
1 cup cooked rice
1 bay leaf

Brown beef in butter. Add onions, seasonings and vinegar. Blend in flour. Add soup and water. Cook until slightly thickened. Stir in remaining ingredients except bay leaf. Turn into buttered casserole. Bake covered for 30 minutes at 350° with bay leaf on top. Remove cover to brown before serving.


Brown one pound sausage and pour off fat. Add one cup, chopped onions, 4 cups diced potatoes, 2 teaspoons salt, ½ teaspoon marjoram, 1/8 teaspoon pepper and 2 cups water and simmer until potatoes are done. Add 1 can cream style corn, 1 can whole kernel corn and 1 tall can evaporated milk. Heat thoroughly and serve.


8-ounce package cream cheese
1 6-ounce can crab meat
2 tablespoons finely chopped onion
1 tablespoon milk
½ teaspoon horseradish
¼ teaspoon salt
dash of pepper

Combine all ingredients with spoon. Spoon and mound into 8-inch pie pan and bake at 375° for 16 minutes. Serve hot on crackers. Top with slivered almonds if desired.


1¼ pounds ground round or 1 pound ground beef and ¼ pound ground pork
½ cup dry bread crumbs or cracker crumbs
1/3 cup milk
2 tablespoons chopped onion
Chili powder
salt and pepper to taste
5 medium potatoes, sliced thin
1 can chicken gumbo soup
¾ cup water

Shape first five ingredients into meatballs and brown lightly. Pour off excess fat. Grease casserole and put meatballs in the bottom. Place potatoes on top of meat balls. Pour chicken gumbo soup over potatoes. Rinse out soup can with water and add to casserole. Cover, cook 350° for 40-50 minutes. Check potatoes for doneness. Remove cover for last five minutes of cooking.


Cream 1½ cups sugar and 1 cup shortening. Add four eggs, one at a time. Beat in 2 teaspoons vanilla, ½ cup cocoa, pinch of salt and 2 cups flour. Bake one minute in waffle iron. Frost with your favorite chocolate frosting.

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1½ cups chicken, cut up
¾ cup unsifted flour
½ cup boiling water
1 egg
2 tablespoons flour
3 tablespoons margarine
salt and pepper to taste

Pour boiling water into unsifted flour and stir quickly. Break in one egg and stir until smooth. It will be a stiff dough. Put 1 pint of boiling water into a saucepan Drop mixture a tablespoon at a time (12 tablespoons.) Cover for 10 to 12 minutes and cook over a slow boil. Do not peek. Set aside for a minute or two. Drain water from dumplings. Bring drained liquid to a boil again. Mix the two tablespoons flour with a little water and add to boiling liquid. Add margarine and salt and pepper to taste. When thick, add sliced chicken. Stir gently. Spoon cooked dumplings into a casserole dish. Pour chicken mixture over dumplings and serve hot.


Brown 1½ pounds ground beef with a large onion and a chopped green pepper. Drain. Take out 1/3 of mixture and reserve. Add 2 cups of disturbed tomatoes, 2 cans Hunts tomato sauce, 1 tomato sauce can of water, 1 teaspoon basil and salt and pepper. Simmer until a little thinner than spaghetti sauce (45 minutes to an hour.) Make dumplings out of 2 cups sifted flour. 1 teaspoon cream of tartar, ½ teaspoon soda. Cut 1/3 stick margarine into dry ingredients. Break a large egg or 4 egg yolks into a cup and fill rest of cup with milk. Stir into dumpling mixture along with reserved hamburger mixture. Drop by tablespoons into simmering sauce. Cover and cook for ten minutes until puffy and done.


Brown one pound ground beef and one medium sized chopped onion. Salt and pepper to taste. Add 1 can red kidney beans, 1 can tomato soup and 1 can water. Simmer 15 to 20 minutes. Cover with dropped dumplings, reduce heat and cook covered for about 15 minutes.


Grease 8-inch square pan. Cover bottom with sliced and pared apples. Combine and cream 1 tablespoon butter or margarine and 1 cup sugar. Add ¾ cup milk alternately with 1 cup flour, ½ teaspoon baking soda, dash of salt and 1 teaspoon cinnamon, sifted together. Mix and pour over fruit. Bake at 350° for 45 minutes.


In a large bowl, combine:

2 quarts cold water
2 cups cider vinegar
1 tablespoon WOR sauce
½ cup brown sugar
1 heaping tablespoon pickling spice
1 teaspoon salt

Mix well and add meat. Do not let stay more than two days.


1 cup flour
½ teaspoon salt
2 eggs
1 cup milk
Beef drippings

Sift flour and salt. Beat eggs until light and combine with milk and stir into dry mixture. Beat until smooth. Preheat muffin tins with 1 tablespoon beef drippings until very hot. Fill cup only half full of batter. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for another 15 minutes.


4 tablespoons flour
2 eggs
6 to 8 ounces milk

Place sifted flour in a bowl. Break both eggs into flour. Let set for about 30 minutes. Beat eggs and flour together. Add milk. Beat well. The longer you beat the better. Place in bottom of roast beef pan. (You may pour some of the drippings into a separate pan and use it.) Bake in hot oven (400°) until set.

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