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1 cup Pillsbury All Purpose Flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
¾ cup water
1 one pound five ounce can Apple Pie filling
1 tablespoon lemon juice
½ teaspoon Apple Pie Spice

In a small mixing bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat two minutes at medium speed. Pour batter into a deep 9 inch pie pan. Combine pie filling, lemon juice and Apple Pie Spice and pour into center of batter. Bake at 425° for 45 - 50 minutes.


Dissolve one package each of lime and cherry Jello separately in 1 cup hot water Add ½ cup cold water. Pour each into 8 inch square pans. Chill to set. Dissolve one package lemon Jello in 1 cup hot water and add ½ cup cold water. Chill until partially set. When lemon Jello is partially set, whip until fluffy and fold in 1 cup drained crushed pineapple) and ¼ cup chopped walnuts (optional). Cut lime and cherry Jello into ¼ to ½ inch cubes and fold into pineapple cream mixture. Serve in a 9 by 13 inch dish. If you prefer more of a dessert, use a graham cracker crust recipe on the bottom before putting in the salad mixture. Other flavors of Jello can be used. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)


Return soft fudge to pan and bring to full rolling boil. Add ¼ teaspoon cream of tartar and boil a couple of minutes more.


1 package orange Jello
1 pint prepared fresh grapefruit and orange sections, drained
½ cup chopped dates
½ cup chopped celery
¾ cup whole cranberry sauce (canned), chilled.

Drain off any liquid but don't lose jelly.

Prepare Jello using drained fruit juices and water. Slightly less than two cups of liquid will make a firmer salad. Chill to syrupy consistency. Fold in remaining ingredients and pour into an oiled ring mold. (Joan Cox, Killian's)


1 package chocolate cake mix
½ cup butter or margarine
¼ cup water
1 cup brown sugar
1 cup chopped nuts
1 1/3 cup flaked coconut
Whipped cream if desired

Melt butter in 13 by 9 by 2 inch pan. Add water. Sprinkle brown sugar evenly in pan. Arrange nuts and coconut in sugar. Mix cake as directed on box and pour batter over mixture in pan. Bake at 350° for about 40 minutes. Let stand five minutes. Then turn upside down on large platter or cookie sheet and serve plain or with cream.


Melt one stick margarine, 2½ cups small marshmallows in a double boiler. Add 1 teaspoon vanilla and 2 teaspoons green food coloring. Stir in 3½ cups Wheaties. More can be used. Mix well. Remove from stove. Leave mixture over hot water while working with it. Spoon out and mound around 4 inch glass on aluminum foil. Shape with fingers. Dot with red cinnamon candies for berries. (Mrs. Florence Haywood, Iowa City, Iowa)

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½ cup cooked and ground rabbit meat
½ cup grated longhorn cheese
1 small package Philadelphia Cream Cheese
2 tablespoons finely chopped green pepper
3 finely chopped stuffed green olives
2 tablespoons finely chopped sweet pickles
1 hard boiled egg, chopped fine
½ teaspoon celery salt
3 squirts Tabasco Sauce
½ cup cracker meal
Mayonnaise as needed

Blend rabbit meat, longhorn cheese and cream cheese together. Add remaining ingredients except cracker meat and mayonnaise and mix well. Add cracker meal and enough mayonnaise to make a pliable ball. With a rolling pin, roll out a hand full of potato chips very fine. Shape rabbit cheese ball into a roll and roll in the chips. Cover with wax paper and chill. Slice thinly on party crackers or use as a spread. (From the Bunny Gourmet Cook Book which may be ordered for $3 from Mrs. Dorothy Newport, 2401 Wilson Avenue SW, Cedar Rapids, Iowa 52404)


1½ cup flour
1 teaspoon baking powder
5 eggs
1½ cup sugar
1 teaspoon salt
2 pounds dates, whole
1 eight ounce jar drained, whole maraschino cherries (red and green)
1 pound Brazil nuts, whole
2 pounds English walnuts

Mix first five ingredients and then add remaining ingredients. Leave everything whole. Do not cut up or chop. Pour into three greased bread pans. Bake at 325° for one hour. (Ruth Piper, New London, Iowa)


2 cups white sugar
1 cup white Karo
½ cup water
1 pound raw peanuts
1 tablespoon butter
1½ teaspoon soda
1 teaspoon vanilla

Boil sugar, Karo, and water to 250° or hard ball) stage. Add peanuts and butter and cook until golden brown (about 15 minutes), stirring constantly. Remove from heat and add soda and vanilla. Pour in buttered tins. Cool and break.


¼ cup finely chopped celery top  (select tender center leaves)
1 can frozen condensed oyster stew, thawed
1 number one size can cream style corn
1½ cup medium cracker crumbs
1 cup milk
1 slightly beaten egg
Dash of salt and pepper

Mix all ingredients and pour into greased casserole. Top with ½ cup cracker crumbs which have been mixed with 2 tablespoons butter. Bake for one hour or until knife comes out clean at 350°.


Butter pan. Spread unsalted peanuts on bottom of pan. Cook 3 cups granulated sugar in an iron skillet, stirring until completely dissolved (water like consisting). Drop in a pinch of soda and a pinch of salt and pour over peanuts. Let harden. (Gladys Teneyck, Vinton, Iowa)


1 cup dark corn syrup
2 cups sugar
½ cup water
2 cups raw peanuts
1 tablespoon butter
½ teaspoon vanilla
2½ teaspoons soda

Cook syrup, sugar, water to 250°. Add 2 cups raw peanuts, butter, and vanilla and cook to 301° on a candy thermometer. Add soda and turn out onto a greased marble slab. Turn over and stretch.


2 cups sugar
1 cup light corn syrup
½ cup water
¼ cup dark molasses
2 tablespoons butter
2 cups salted peanuts
1 tablespoon soda

Combine sugar, syrup and water in 3-quart saucepan. Bring to a boil and stir until sugar is dissolved. Cook to hard crack stage (290°). Stir in molasses and butter. Continue cooking till temperature returns to 290°. Remove from heat and quickly stir in peanuts and soda. Mix thoroughly. Pour immediately onto large buttered cookie sheet. When cool, break the block of candy into pieces. Makes about two pounds. (Mrs. Larry Wegman, Riceville , Iowa)

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2/3 cup sugar
1½ cups water
6 cinnamon sticks
12 whole cloves
1 number three can unsweetened pineapple juice (6 cups)
1½ cups orange juice
½ cup lemon juice
1 quart ginger ale

Combine sugar, water, cinnamon and cloves in a sauce pan. Cover and simmer 15 minutes; strain. Cool. Add fruit juices. Chill. Just before serving, pour into punch bowl. Slowly add ginger ale. Serves 12.


Combine 1 cup sugar, ½ cup water, 12 whole cloves and 2 two inch sticks of cinnamon in a sauce pan and simmer for ten minutes. Strain and then combine with 1 48 ounce can grapefruit juice and 1 quart of sweet cider. Reheat and serve warm from punch bowl.


1 sixteen ounce can cranberry juice
2 cups apple juice
1 six-ounce can frozen lemonade (with water as called for on can)
2 bottles Seven-Up or ginger ale

Combine all but Seven-Up or ginger ale. Chill before serving. Add soda just before serving.


In a large coffee maker, place 1 cup brown sugar, ½ teaspoon salt, 8 cinnamon sticks and 3 teaspoons whole cloves in the basket and 3 quarts cranberry juice and 4 quarts apple juice in the bottom. Run through one perk cycle and serve hot from spigot.


Preheat oven to 275°. Spread almonds, pecans, and other nutmeats on cookie sheet or shallow baking pan. Roast for 10 minutes, stirring once in a while Pour 1 teaspoon salt and ¼ cup melted margarine to each cup nuts. 1 teaspoon Worcestershire sauce is optional along with a dash of Tabasco sauce. Roast 1 minutes more.


¾ cup milk, scalded
1/3 cup butter
1/3 cup sugar
1 teaspoon salt
½ teaspoon grated lemon rind
½ teaspoon nutmeg
1 cake fresh yeast
¼ cup lukewarm water
2 egg yolks
3 cups flour

Crumble yeast in lukewarm water with a tablespoon of the sugar. Set aside to raise. Mix flour in large bowl, add sugar, lemon rind and nutmeg. When scalded milk cools, add butter, beaten egg yolks and yeast water to milk. Combine flour and milk and beat three minutes with electric mixer. Set in refrigerator overnight. Turn dough on floured board. Pull off in small balls and place on greased cookie sheet. Brush balls with melted butter and let rise till double in bulk. Make thumb depression and fill with any fresh fruit. Let rise again and bake at 425° for 8 to 10 minutes or until browned. Makes about 3 dozen.


Mix grated rind and juice of two lemons, yolks of 3 eggs, ½ cup butter and 1 cup sugar in double boiler and cook until thick as sponge.


1 three ounce package cherry Jello
1 cup boiling water
3 cups cold water
1 six-ounce can frozen lemonade
1 quart bottle cranberry juice cocktail, chilled
3 ten ounce bottles of Seven-Up

Dissolve Jello in boiling water and cold Water. Add remaining ingredients except Seven-Up which is added just before serving.


2 teaspoons ground ginger
½ cup brown sugar
2 cups soy sauce
1/3 cup dry sherry or white wine
1 clove garlic, cut in quarters (optional)

This will make enough for two pounds chuck or round. Let soak at least ½ hour, but no longer than one hour.

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1 cup milk
2 eggs
1 cup flour
½ teaspoon salt
Dash of pepper
1 teaspoon baking powder
1 tablespoon melted shortening

Slice 3 or 4 Bermuda onions. Separate into rings. Put batter ingredients in blender. Process at whip until smooth. Dip onion rings into batter. Let excess drip off onions and deep fat fry.


2 cups sifted regular flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon soda
2 eggs slightly beaten
1 cup cranberries
¾ cup unsweetened orange juice
¼ cup cooking oil
4 teaspoons Sweet 10 or other artificial sweetener

Grease 8 by 4 inch pan. Sift flour, salt, soda and baking powder in mixing bowl. Combine eggs, orange juice, oil and Sweet 10. Blend well. Add dry ingredients. Mix well. Stir in cranberries and bake at 375° for 55 or 60 minutes until golden brown. Remove from pan to cool. 1 slice equals 85 calories. (Mrs. Orrin Gleason, Marengo , Iowa)


Put 2 teaspoons olive oil or salad oil in a small bowl. Break up a 5 or 6 ounce package Bleu Cheese and mash into oil. Combine with 1 cup mayonnaise and ½ cup cocktail or chili sauce. Refrigerate.


Peel 4 or 5 medium potatoes and soak for 3 hours in cold water with 1 teaspoon salt. Cut potatoes in two, crosswise. Dry them. Completely coat in melted butter. Dip in crushed dry bread crumbs, coating very thoroughly. Place in greased shallow baking dish and sprinkle with paprika. Pour 3 tablespoons melted butter or shortening and ½ cup water around potatoes. Bake covered at 350° for one hour. Uncover and continue baking until done and crisp.


Beat 2 eggs slightly. Add two half egg shells of water and beat a little more. (To make richer, add 2 egg yolks and 4 half egg shells water). Add sifted flour and work dough on floured board, adding flour until dough will absorb no more. Cover bowl and let set for 2 hours. Form a ball of dough a little smaller than a tennis ball and place on lightly floured board. Roll out as thin as possible. Let sheet of dough dry slightly. Roll up sheet like jelly roll.  With a sharp knife, cut as thin as possible. Let dry overnight on dish towel. Store in air tight containers.


6 cups toasted bread cubes
1 cup celery, cut up
1 medium onion, chopped
5 medium carrots, grated or chopped
Salt and pepper to taste

Cover bread with water. Let stand for five minutes. Squeeze out water. Add remaining ingredients. Place around roast pork and bake along with pork.


¾ cup cracker crumbs
1 cup milk
1½ pound hamburger
2 eggs
½ cup grated Romano cheese
¼ cup minced green pepper
¼ cup minced onion
1 tablespoon WOR sauce
½ teaspoon salt
Dash of pepper
½ tablespoon garlic salt
¼ teaspoon basil

Let cracker crumbs soak in milk. Combine ingredients. Add cracker crumbs. Make into 6 individual loaves. Bake at 350° for 45 minutes. Rub catsup on top of loaves before baking.


Boil one unopened can of Eagle Brand milk in double boiler (in water) for four hours. Cool in refrigerator for 24 hours. In double boiler, melt one large plain Hershey Chocolate, 1 large package semi sweet chips, one square inch of paraffin and one tablespoon vanilla. Spoon boiled milk into chocolate and coat. (Alice Thompson, Springville, Iowa)

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