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11 to 12 cups flour
½ cup margarine
½ cup sugar
2/3 cup instant dry milk
4 packages yeast
2 tablespoons salt
4 cups hot tap water

Mix 4 cups flour with ¼ cup of margarine and 4 cups tap water with remaining ingredients other than flour. Mix well. Add 2 cups flour and beat 2 minutes. Add 5 to 6 cups flour and knead for 10 minutes. Cut into 4 pieces. Put in plastic bags on cookie sheet. Freeze without closing tightly. Let thaw in bag about 3 hours before using. Shape into loaves. Let double in bulk in pan. Bake at 350° for 35 minutes. Brush with margarine. Cool on racks or cloths.


1 can pineapple chunks
1 cup grated cheddar cheese
1 cup sugar
2 tablespoons flour
1 cup dry bread crumbs
2 tablespoons butter

Mix flour and sugar well. Add juice from pineapple. Heat long enough to blend and thicken. Put pineapple and grated cheese in a baking dish. Pour sauce over cheese and pineapple. Cover with crumbs and dot with butter. Bake at 325° for 30 minutes.


Mix the yolks of three eggs with one cup of sugar, the juice of two lemons, two tablespoons cornstarch dissolved in cold water, two tablespoons butter and one and one half cups scalded milk. Cook slowly until it thickens, then pour into baked crust. Make meringue with egg whites. (Mrs. Ruby Page Redford, Cedar Rapids, Iowa)


1 pint oysters or 1 can salmon
4 tablespoons oyster or salmon liquid
2 tablespoon milk or cream
½ cup stale bread crumbs
1 cup cracker crumbs
½ cup melted butter
salt and pepper to taste

Mix bread, cracker crumbs and butter. Put layer in bottom of shallow pan. Cover with oysters or salmon. Sprinkle with salt and pepper. Pour half of cream and oyster or salmon liquid over meat. Repeat layers, reserving enough crumbs for a final layer. Bake 30 minutes in a hot oven (350°).


1 cup dairy sour cream
3 slightly beaten egg yolks
1 package regular vanilla pudding mix
1¼ cup milk
1/3 cup frozen lemonade concentrate, thawed

Combine cream and egg yolk. Stir in pudding mix and milk in lemonade.  Cook until it thickens and boils. Remove from heat. Spoon into 9 inch baked pie shell. Top with meringue made with egg whites. Spread on top of hot filling, spreading meringue to edges to seal. Bake at 350° 12 to 15 minutes to brown meringue.


Mix 1 cup sugar, 5 tablespoons cornstarch, and ¼ teaspoon salt. Gradually add 2 cups milk. Stir until smooth. Cook over low heat, stirring constantly until thickened. Stir some of hot mixture into 3 egg yolks, then return egg yolks to cooked mixture. Cook 3 to 5 minutes, stirring constantly. Remove from heat and stir in 3 tablespoons butter, 1 teaspoon grated lemon rind and 1/3 cup lemon juice. Pour into baked shell and top with meringue.

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½ clove garlic
2 cups dry white wine
1/3 cup Kirsh
3 tablespoons cornstarch
1 pound Natural Swiss Cheese
¼ teaspoon baking soda
dash of white pepper
paprika, optional
nutmeg, optional

Heat wine in fondue pot just to bubbling stage. In blender, cube cheese and combine with all ingredients except soda. Pour hot wine over ingredients in blender and blend until smooth. Pour into Fondue Pot. Turn to high and heat until bubbling. Stir in soda. (Dorothy Votroubek, Cedar Rapids, Iowa, Oster Spin Cookery Expert)


¼ cup margarine or butter
2 cups milk
½ pound American Cheese, cubed
½ pound Cheddar Cheese, cubed
2 ounce jar pimiento, drained
¼ cup flour
½ package dry onion soup mix, soaked in ¼ cup water for 5 minutes

Heat butter and milk in pan until butter melts. Put remaining ingredients in blender, add hot milk, cover and blend at high until smooth. Cook over low heat until thick, stirring frequently. (Mrs. D. E. Keller, Dubuque, Iowa)


6 slices white bread (with crusts removed)
3 tablespoons butter or margarine
3 tablespoons wheat germ
6 eggs, separated
3 cups milk
2 teaspoons seasoned salt
1/8 teaspoon garlic powder, optional
1½ cups grated sharp cheddar cheese

Spread each slice of bread with 1½ teaspoons butter. Sprinkle slices with wheat germ. Cut bread into thirds, both lengthwise and crosswise, making squares. Arrange bread cubes in lightly greased 2½ quart baking dish. Beat egg yolks, milk, seasoned salt and garlic powder until foamy. Beat egg whites until stiff. Fold into egg yolk mixture. Fold grated cheese into combined egg mixture. Pour over bread cubes. Bake at 325° for 65 to 70 minutes. (Julia Middleman, Sparta, Wisconsin)


4 ounce package German Sweet Chocolate
¼ cup butter
1 large can evaporated milk
1½ cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
10 inch unbaked pie shell
1 1/3 cup flaked coconut
½ cup chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat, gradually blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375° for 40 to 45 minutes or until top is puffed. Cool at least 4 hours before serving.


24 cream filled chocolate cookies finely crushed
¼ cup margarine
4 cups miniature marshmallows
½ cup milk
1 cup heavy cream, whipped (or Dream Whip)
½ cup crushed peppermint sticks

Combine cookie crumbs and margarine. Press into 9 inch pie plate and chill. Melt 3 cups marshmallows with ½ cup milk in double boiler. Stir until smooth. Chill until slightly thickened. Mix well. Fold in whipped cream and 1 cup marshmallows and candy. Pour into crust and chill. Makes 8 servings.


1 package chocolate or vanilla pudding
1 cup Bisquick
¼ cup vegetable shortening
1 egg, slightly beaten
4 tablespoons milk
vanilla to taste

Combine pudding mix and Bisquick in bowl. Cut in shortening with mix until it resembles coarse meal. Add egg and milk and blend well. Add vanilla. Stir in ½ cup chocolate chips or coconut and drop by teaspoons on ungreased cookie sheet. Bake at 375° for 12 minutes. Makes two dozen.

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2 cups flour
1 cup sugar
2 teaspoons baking powder
½ cup margarine or butter
1 egg plus enough milk for 1 cup liquid
1 can cherry pie filling

Sift flour, sugar and baking powder together. Cut in butter and beat well. Pour into large greased pan and pour cherry pie filling over top. Make a topping of 1 cup flour, 1 cup sugar and ½ cup butter. Pour mixture over top of cherry pie filling. Bake at 350° for one hour.


1 cup red cherries, drained
1 cup sugar
½ cup cold water
1 teaspoon soda, sifted with 1 cup flour
1 tablespoon melted butter

Makes a thin batter. Bake in a 9 by 9 inch square cake pan at 350° for ½ hour. Mix 2/3 cup cherry juice, 1 cup sugar, 1 tablespoon flour and 1 tablespoon melted butter. Cook until thickened. Cool and pour over cake. May be topped with whipped cream.


½ cup butter
½ cup powdered sugar
1 cup sifted flour
2 egg yolks
2/3 cup sugar
2½ tablespoons cornstarch
1 pound can tart red cherries, drained (reserve ¾ cup juice)
1 tablespoon lemon juice
Almond flavoring
Red Food coloring
2 egg whites
½ cup sugar
Slivered almonds

Cream butter and powdered sugar. Blend in flour and egg yolks. Spread on bottom of ungreased 9 by 13" baking dish and bake at 350° for 18 minutes. Combine all but last three ingredients, cook until thick and then cool. Put cooled filling over baked crust. Top with meringue made with egg whites and sugar and sprinkle with almond slivers. Bake at 350o for 10 to 15 minutes or until meringue is golden. Cut in bars.


3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup plus 2 tablespoons margarine
1½ cups sugar
¼ cup cream cheese
2 medium eggs
¼ cup maraschino cherry juice
1 teaspoon vanilla
1 teaspoon almonds
2 cups oatmeal
½ cup drained maraschino cherries, chopped
1 cup English Walnuts, chopped
½ cup flaked coconut
More nuts, finely chopped

Roll in small balls then in chopped nuts. Bake on greased cookie sheet 1½ inches apart. Bake at 350° for 12 minutes. Makes 6 dozen.


3¼ to 4½ cups flour
½ cup sugar
1 teaspoon salt
1 package dry yeast
1 cup milk
¼ cup water
½ cup margarine
1 egg
½ cup unsifted flour
½ cup chopped pecans
½ cup firmly packed brown sugar
1 can pitted sour cherries, very well drained
powdered sugar frosting

In a large bowl, mix 1¼ cup flour with sugar, salt and yeast. Combine milk, water and margarine in sauce pan. Heat until warm. Add to dry ingredients in large mixing bowl and beat 2 minutes on medium speed. Add egg and ¾ cup flour or enough to make a thick batter. Beat at high speed 2 minutes. Stir in enough additional flour to make a stiff batter. Cover bowl tightly with aluminum foil and refrigerate at least two hours. (Can be kept for three days) Combine ½ cup flour with pecans and sugar. Put dough on floured board and divide in half. Roll each half into 14 by 7 inch rectangles. Spread each half with ¾ cup cherries. Sprinkle with half of brown sugar mixture. Roll like jelly roll. Form into a circle with sealed edge down on greased baking sheet. Cut slits two thirds way through, 1 inch apart. Twist so cut sides are up. Let rise until double. Bake at 375° for 20 to 25 minutes. Frost with powdered sugar frosting while still warm.

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2 cups sugar
3 tablespoons melted butter
3 cups mashed potatoes
3 eggs, beaten
2 teaspoons baking powder (rounded)
1 cup milk
5 cups flour
1 teaspoon salt
1 teaspoon soda (rounded)
2 teaspoons vanilla

Blend sugar and potatoes and add melted butter. Then add eggs, milk and vanilla. Sift dry ingredients and add. Roll out on floured board, ¼ inch thick. Cut with cutter. Fry in deep fat (365°) until brown on both sides. Roll in powdered or granulated sugar.


2 parts lean beef
1 part fat pork

Season each fifty pounds of meat with 1 pound of Morton's Smoked Salt, 4 ounces black pepper and 2 ounces mace or sage. Mix meat with seasoning by grinding through fine meat grinder 2 or 3 times to insure seasonings are mixed thoroughly. Stuff meat in sheep or hog casings. Cook in water to 155° or until they float in hot water. Smoke in smoke house until casings are rich orange color.

CORRECTION: In the December 1971 bulletin, the recipe for Cracked Sugar Cookies on page 5 should be baked on an ungreased cookie sheet rather than on a greased cookie sheet as indicated in the recipe.


Slice the following into fine strips, keeping each separate:

1½ cups onions (sliced lengthwise)
¾ cup mushrooms, canned or fresh
2 cups celery
½ can bamboo shoots (500 gram size)
½ can water chestnuts (500 gram size)
1 pound pork, beef, shrimp or chicken

Drain bamboo shoots and water chestnuts. In 1 tablespoon oil, fry meat until done. Remove from heat. In another pan, slightly sauté the onions in 1 tablespoon oil and add them to the meat. Sauté the bamboo shoots, water chestnuts and mushrooms in 1 tablespoon oil and add to meat. Slightly sauté the celery in 1 tablespoon oil and add to meat. Finally add 1 can (1 pound) bean sprouts or 3 cups fresh bean sprouts, sautéed, 1 tablespoon fresh ginger (chopped), if desired, and a mixture of 1 teaspoon sugar, 3 tablespoons cornstarch and ¾ cup soup stock. Heat thoroughly, stirring slowly. Serve hot with boiled noodles, fried noodles or rice. Serves 6. Vegetables should be crunchy. (Mrs. Ikuko Miller, Cedar Rapids, Iowa).


Melt 1 tablespoon butter and stir in 2 tablespoons flour to make a gravy by adding 1 cup milk and 4 egg yolks. Stir in one can salmon with a pinch of salt. Then fold in 4 egg whites, beaten stiff. Bake about an hour at 350° in a pan sitting in another pan of water.

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