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1 cake compressed yeast or 1 package dry yeast
1 cup warm water
2 cups warm water
½ cup lard
1½ cups sugar
1 teaspoon salt

Dissolve yeast in one cup warm water, about noon. In the evening, stir in a little flour to make like pancake batter. Let stand until morning, covered. Second day, add 2 cups warm water, ½ cup lard, 1½ cups sugar and 1 teaspoon salt. Mix stiff as bread dough, adding flour as needed. Let rise until noon, then mix down. Let rise until night, then make into buns and let rise until morning, covered with a light weight towel. Third day, bake for breakfast at 350° until golden about 20 to 30 minutes, makes around 40 buns. (NOTE: This recipe is from an old 1928 cookbook and while some doubt has generated concerning the use of yeast foam and yeast cakes during that era, this recipe has been tried successfully using today's dry yeast.)


1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 ounces cream cheese, at room temperature
½ cup margarine or butter, softened
½ cup sugar
¼ teaspoon almond extract
½ cup finely crushed corn flakes
¼ cup snipped candied cherries

Cream cheese butter sugar and almond extract thoroughly, blend dry ingredients into creamed mixture and mix well. Chill dough for one hour and then shape into 1 inch balls. Roll in corn flakes and top with cherry slice. Place on ungreased baking sheet and bake at 350° for 12 to 15 minutes. Makes about 3 dozen.


1½ cups flour
½ teaspoon soda
¼ teaspoon salt
½ cup margarine
2/3 cup brown sugar
1 egg
¼ cup maraschino cherry juice
2 tablespoons milk
2 squares chocolate, melted
½ cup nuts, chopped
¼ cup chopped maraschino cherries
Large marshmallows, cut in half

Sift flour soda and salt. Cream margarine and gradually add brown sugar. Blend in egg and beat well. Stir in half dry ingredients and add cherry juice and milk. Add remaining dry ingredients and mix well. Blend in chocolate, nuts and cherries. Drop by teaspoons on ungreased sheet. Bake at 350° for 10 to 12 minutes cut large marshmallows in half and place cut side down on HOT cookies.  Cool and frost For frosting, melt over low heat:

1/3 cup milk
¼ cup margarine
2 squares chocolate
1/8 teaspoon salt

Remove from heat and add 1 teaspoon vanilla and 2 to 2½ cups powdered sugar Stir until blended. Icing should be thin. Cover marshmallows on cookies. (A Fulton, Illinois Listener)


½ cup Miracle Whip Salad Dressing
2 cups flour
1 teaspoon salt
3 tablespoons water, maybe 4
1 teaspoon grated lemon peel

Combine ingredients as regular pie crust. For baked pie crust, bake at 375° to 400°. If recipe calls for unbaked pie crust, use like regular pie crust.

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1 frying chicken, cut up
1 can (9 ounce) pineapple slices
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon salt
¼ cup vinegar
½ teaspoon Worcestershire sauce
2 tablespoons chili sauce
1/3 cup catsup
1 teaspoon soy sauce

Arrange chicken skin side down in one layer. Add the pineapple juice with remaining ingredients, in another pan. Cook until thickened. Add drained pineapple slices to chicken and spoon half of the sauce over the chicken and pineapple. Cover and bake 30 minutes at 350°. Uncover, add additional sauce and continue baking another 30 to 45 minutes. Serve chicken and pineapple on one platter and serve the sauce over rice on another platter.


2½ to 3 pound broiler or fryer
2 tablespoons flour
¼ teaspoon celery salt
¼ teaspoon nutmeg
¼ teaspoon garlic powder
3 tablespoons butter, melted
15½ ounce can pineapple rings
2 tablespoons soy sauce

Cut up chicken. Thoroughly mix dry ingredients together. Roll each piece of chicken in flour mixture, shaking off excess. Place chicken skin side up in a baking dish. Gently brush chicken with melted butter, trying not to disturb breading. Bake at 375° for 30 minutes. Drain pineapple, reserving juice. Add soy sauce to juice (if necessary add additional pineapple juice to make a total of 2/3 cup liquid). At end of 30 minutes baking, remove chicken from oven. Lift out of dish and pour off fat, but do not disturb the browned skin and breading left in pan and do not scrape dish Place pineapple slices in dish. Place chicken skin side up on pineapple rings. Pour pineapple juice around chicken and bake at 350° for 20 to 30 minutes, uncovered until chicken is tender and golden brown.


Combine ½ cup soy sauce, ¼ cup honey or 2 tablespoons sugar, ½ teaspoon monosodium glutamate, 1 clove garlic minced or ½, teaspoon ginger and a couple of teaspoons minced onion (optional). Use to marinate chicken or meat overnight.


3 to 4 pound hen
1 cup flour
2 teaspoons chili powder
1 small onion, chopped
3 tablespoons fat
3 cups hot water

Cut hen into pieces. Roll into flour, salt and chili powder. Brown onion and chicken in fat in a large fryer or a dutch oven. Pour water over top and simmer 20 minutes. Cover and bake at 350° until tender, about 1½ to 2 hours.


Wipe 1½ to 2 pound of veal cutlets or rounds with a clean, damp cloth. Cut into six pieces about ½ inch thick and pound until flat.

1½ cups fine, dry bread crumbs
1/3 cup grated Parmesan cheese
3 eggs, well beaten
1 teaspoon salt
¾ teaspoon monosodium glutamate
¼ teaspoon pepper

Heat ½ cup olive oil in a skillet. Combine cheese and dry ingredients. Dip veal first in egg mixture and then the crumb mixture and slowly brown on both sides. Arrange veal in a baking dish. Pour 2 cups Ragu Italian Sauce over cooked meat. Top with 6 slices Mozzarella cheese. Bake at 350° for 15 to 20 minutes or until cheese is melted and lightly browned.


2 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
Salt and pepper to taste
46 ounce can tomato juice
1 large bag skinny egg noodles, cooked
1 small can mushrooms (number 303) can cream style corn

Brown ground beef, onion, pepper and salt and pepper in skillet and drain. Cook egg noodles in tomato juice. Combine all ingredients, cook slowly, stirring until well blended, and heated through. Add 1 package of pimiento cheese slices (about 8), reserving a few to put on top. Turn into a large baking dish and top with reserved cheese slices Bake at 350° until cheese is melted.

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3 cups self rising flour
2 teaspoons vanilla
¾ cup coconut
2 cups sugar
1½ cups cooking oil
3 eggs
1 small can crushed pineapple, undrained
2 cups grated, raw sweet potatoes

Mix oil and sugar and beat in eggs. Add flour, vanilla, pineapple, coconut and sweet potatoes. Mix well and bake in 3 layers at 350° for 30 minutes.

1¼ sticks margarine
1¼ cups sugar
4 egg yolks
1 teaspoon vanilla
1¼ cups coconut
1¼ cups evaporated milk

Cook margarine, sugar, egg yolks and milk in a double boiler, about 15 minutes, until thick. Remove from heat, add coconut and vanilla. Use to frost cake.


1 large onion, finely chopped
¼ cup butter or margarine
2 tablespoons olive oil
1 clove garlic, minced or pressed
6 ounces tomato paste
6 ounces water
2 tablespoons white wine vinegar
1 tablespoon brown sugar
½ teaspoon diced basil
Salt and pepper to taste

Combine all ingredients. Heat in a sauce pan and serve over cooked rice.


Pastry for a two crust pie
2 cups raisins
1 package (3 5/8 ounce) regular lemon pudding or pie filling
1 tablespoon butter or margarine

Pour boiling water over raisins to cover. Let stand 10 minutes. Then drain. Prepare lemon pudding mix according to directions on package. Stir in butter or margarine and raisins. Line pie pan with pastry and fill with pudding mixture. Cover with second crust. Slit top and seal edges. Bake at 400° for 35 to 40 minutes.


4 eggs, slightly beaten
2/3 to 1 cup sugar, white or brown
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons pumpkin pie spice
½ cup butter or margarine, melted
2 2/3 cups mashed sweet potatoes; if stringy, use a ricer
2 tablespoons flour
½ teaspoon salt
1 teaspoon vanilla
3 cups milk

Beat eggs. Add sugar, spices and other seasonings. Add potatoes, flour, milk and butter. Mix well and pour into 2 unbaked, 9 inch pie shells. Bake 40 to 50 minutes at 375°. Test as if baking custard pie.


2 eggs, beaten into soft mound
1 cup sugar
2 cups sifted cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup thick sour cream
1 teaspoon vanilla

Beat sugar into beaten eggs. Sift flour, baking powder, baking soda and salt and stir in alternately with sour cream and vanilla. Bake in an 8 by 8 by 2 inch greased and lined pan at 350° for 35 minutes.


2 cups boiling water
4 cups all bran
1 cup butter
3 cups sugar
4 eggs
1 quart buttermilk
2 cups Nabisco Bran
4 cups flour
4 teaspoons soda
1 teaspoon salt

Mix boiling water and all bran and let cool. Cream butter and sugar and add eggs. Mix in remaining ingredients. Keep covered in refrigerator up to 6 weeks, using as needed.

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1 pound loaf French bread
4½ ounce can deviled ham
4 eggs
¼ cup milk
¼ teaspoon salt
Dash of pepper
¼ cup chopped green onion
2 teaspoons butter
8 thin slices small tomato
8 triangle slices Cheddar cheese (about 8 ounces)

Divide loaf of bread in half Slice half lengthwise to make 2 equal bases. Toast cut side under broiler. Spread with ham. Beat eggs, milk, salt and pepper. Add onion. Heat butter in skillet. Cook egg mixture as you would scrambled eggs. Arrange eggs on ham. Arrange 4 slices of tomato and cheese on each base. Broil until cheese melts. (John Jenkins, Oskaloosa, Iowa)


1 prepared graham cracker crust or cookie crumb crust
6 ounce can frozen lemon juice or other juice of choice
1 can Eagle Brand Milk
1 box Cool Whip

Run frozen juice under running water until it drops out of can, still frozen. Add milk and Cool Whip and beat together. Turn into pie crust


1 pound box powdered sugar
6 tablespoons butter, melted
2 tablespoons orange juice
½ teaspoon vanilla
11 ounces ground apricots (1½ cups)
1 cup pecans, chopped

Apricots are dried apricots. Mix all ingredients together and form into balls. Roll in powdered sugar


2½ cups old fashioned oatmeal
½ cup shredded coconut
½ cup chopped nuts
¼ cup sesame seeds
½ cup firmly packed brown sugar
½ cup corn oil
½ cup raisins

Mix all but raisins. Put on two baking sheets in a 300° oven for 20 minutes, stirring once or twice. Remove from oven and add raisins.


1 cup corn meal
1 cup uncooked oatmeal
1 cup flour
3 teaspoons dry milk or 1 cup skim milk
½ cup ground suet
½ teaspoon soda
½ cup dry bread crumbs, stale cake or dry cereal

Combine ingredients and bake at 350° for 1 hour in a greased angel food cake pan. Hang out for birds to feed.


Finely grind 3 large bell peppers, seeded, saving the juice or chop them in a blender. Measure ¾ cup of the pepper pulp and juice and put it in a kettle with 6 cups sugar, 1½ cups cider vinegar and ¼ cup chopped, fresh hot pepper or 3 or 4 tablespoons crushed red pepper. Bring the mixture to rolling boil and add one bottle liquid fruit pectin. Return the mixture to a rolling boil and cook it, stirring constantly, for one minute. Pour the mixture through a fine sieve into a bowl, skim off the foam, and add 3 drops of green food coloring. Pour the jelly into hot, sterilized glasses, add paraffin to cover surface, let cool, then cover glasses tightly.

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