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1 cup butter or margarine
1/3 cup cocoa
2 cups sugar
4 eggs
1½ cups flour
dash of salt
1½ cups pecans or walnuts
2 teaspoons vanilla
miniature marshmallows

Melt butter, cocoa, and sugar together. Beat in eggs one at a time. Add flour, salt, pecans or walnuts and vanilla. Bake at 350° for 25 minutes in a 12 by 15 inch jelly roll pan. While hot cover completely with the miniature marshmallows. Return to oven until marshmallows are soft but not brown. Cool and ice.

ICING #1: Mix ½ stick butter or margarine, 1/3 cup cocoa, 1/3 cup cream or evaporated milk, ¾ pound powdered sugar and a dash of salt. After icing with this icing, let brownies set for 12 hours before cutting.

ICING #2: Bring 2 cups sugar, 2/3 cup milk, ½ cup margarine, and 2 ounces baking chocolate to soft ball stage. Pour over marshmallows. This icing sets up immediately and may be cut as soon as it cools.


Prepare a package of regular chocolate pudding on stove. While still hot, dump in one package devils food cake mix and beat with electric beater two minutes. Pour into oiled pan. Sprinkle one small package chocolate chips over top. Nuts are optional. Bake at 350° for 30 minutes.


1 package dry yeast
¼ cup warm water
1 teaspoon sugar
2½ cups warm water
3 cups "Old Doc" rye flour
3 tablespoons caraway seeds
4 cups white flour
1 teaspoon salt

Dissolve dry yeast into ¼ cup warm water and sugar. In a large bowl, put 2½ cups warm water. Add rye flour and caraway seeds. Add yeast and let set for one hour. Then add white flour and salt. Work well and knead until smooth on floured surface about five minutes. Return to bowl and let rise 1½ hours. Divide into two parts. Roll out each half to ½ inch thick. Form into loaf. Place on greased cookie sheet. Cover and let rise again 40 to 45 minutes. Slash top in 2 or 3 places with scissors. Bake 350° 40 to 45 minutes. This recipe contains no shortening.


In a blender, mix 1 cup "Miracle Whip" salad dressing, 1 cup sour cream, 3 ounces cream cheese, 3 ounces bleu cheese, a small triangular package Roquefort, ½ tube anchovy paste and pepper to taste. Blend until creamy and smooth.


Mix 4 cups mayonnaise, ½ cup sugar, 1 teaspoon salt, ½ cup vinegar, 1 carton sour cream and enough crumbled Roquefort cheese to taste. Mix with mixer or by hand until desired consistency is reached.

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6 large potatoes
¼ cup flour
¼ cup grated Parmesan cheese
¾ teaspoon salt
1/8 teaspoon pepper
1/3 cup butter

Quarter potatoes and then cut in small chunks. Moisten with water. Mix cheese, salt, pepper and flour in a paper sack. Drop potatoes into sack and shake to coat potatoes. Put coated potatoes in a shallow baking pan. Melt butter and drizzle over potatoes. Bake 1 hour at 375°, turning once after 30 minutes.


1 cup sugar
1¼ cups water
2 tablespoons corn starch
1 tablespoon white corn syrup

Mix and boil until clear. Remove from heat and while hot, add 1 package strawberry Jello. Stir and let cool. Add 1 quart large strawberries, (if extra large, cut in half) and pour into baked pie shell, topping with whipped cream or "Dream Whip."


3 eggs
1 cup vegetable oil
1½ cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon allspice
1 cup buttermilk
1 cup cut up cooled prunes
1 teaspoon vanilla
1 cup nuts

Blend sugar, oil and add eggs. Add dry ingredients alternately with milk. Add vanilla, nuts and prunes. Pour into a buttered pan and bake at 300°. When brown, remove from oven and while still hot, cover with icing.

ICING: Mix 1 cup sugar, ½ cup buttermilk, 1 teaspoon vanilla, 1 stick margarine and 2 tablespoons corn syrup together over heat. Bring to boil a few minutes until lightly brown then pour over hot cake.


Boil 5 large potatoes in jackets, then peel and slice. Fry 5 or 6 slices bacon, cut up. Remove bacon and set aside. In the bacon fat, cook 2 medium onions (sliced) until not quite done. ADD:
2 tablespoons flour
2 tablespoons sugar
½ cup vinegar
1½ teaspoons salt
¾ cup water

Stir and cook slowly for 30 minutes. Pour over potatoes. Simmer another 30 to 45 minutes, adding more water when needed.


5 pounds potatoes (nine large)
2 packages (3 ounce size) cream cheese
1 cup dairy sour cream
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine

Cook peeled potatoes in boiling salted water until tender. Drain. Mash. Add remaining ingredients. Beat until light and fluffy. Refrigerate. Will keep for 2 weeks. To use, place the desired amount in a buttered casserole and heat in over at 300° until heated through. You'll need a two quart casserole for the whole amount. Serves 12.


1½ pounds pure pork sausage meat
1 finely minced clove or garlic
1 tablespoon grated or fresh or candied ginger
3 egg yolks
3 egg whites

Mix all but egg whites. Beat egg whites and fold in. Drop by teaspoonful into hot fat for 5 minutes. Drain and serve hot. Can be frozen and reheated.


Mix ¼ cup vinegar, ¼ to ½ cup sugar, ½ teaspoon ginger, ½ gallon cold water and ¼ teaspoon soda (optional). Soda adds fizz.

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Wash and dry cucumbers. Put in a quart jar with 1 clove garlic. Put one head of dill at the bottom and one at the top. Add 3 whole allspice. Make a brine of 1 cup white vinegar (4% acidity), 3 cups water, ¼ cup salt and 1/16 teaspoon turmeric. Boil and pour over pickles and seal.


Use 1 cup coarse canning salt to 20 pounds shredded cabbage. Pound until juice covers cabbage. Weight down with rock and plate. Skim daily. Let work until no more green shows and the cabbage is all one color (about 4 weeks). To can, put in Ball jars and seal. Process in water bath for 30 minutes.


Cut as you wish. Do not use salted water. Let water come to a boil. Boil beans in water 2 minutes. Remove immediately and cool under cold water. Drain and put in containers. Freeze. To cook, use frozen beans in a small amount of salt water adding bacon drippings for seasoning if desired.


3 quarts prepared beans
3 quarts water
3 teaspoons salt
½ cup vinegar

Bring to boil and cook 20 minutes. Can and bring liquid to hard boil and pour over beans in jar. To use, pour off liquid and cover with fresh water. Cook until done.


Soak overnight in cold water 20 to 30 4 inch cucumbers. Make a solution of:

1/8 teaspoon alum
1 quart cider vinegar
¾ cup canning salt
3 quarts water

Bring solution to a rolling boil. Put dill on bottom of jars. Fill jars with pickles. Put dill on top. Fill jars with boiling solution. Seal at once. Cold pack in hot water bath for 10 minutes.


2 cups cider vinegar
1 cup water
1½ cups sugar
2  rounded teaspoons pickling spices

Boil and cook beets until done (about 2 hours). Peel and cut into pieces. Salt beets to taste. Put in a large pan and set aside. Bring above ingredients to boil. Boil 4 minutes and strain. Makes 2 pints. Pour over beets. Bring beets and strained mixture to a boil. Boil 5 minutes. Put in jars and seal.


1 gallon beets
2 cups sugar
1 stick cinnamon
1 teaspoon salt
1 teaspoon allspice
3½ cups vinegar
1½ cups water

Cut off beet tops, leaving about 1 inch stems. Cook with roots on. Wash beets and cover with boiling water. Cook until tender. Remove skins and slice. Add sugar and spices to vinegar and water. Simmer 15 minutes. Add beets and boil 5 minutes. Pack in hot jars and cover with boiled syrup and seal. Leave small beets whole. Cut up larger beets only.


1½ cups brown sugar
1 cup vinegar
½ cup strained beet juice
1 tablespoon stick cinnamon, broken up
16 whole cloves

Put spices in cloth bag. Cook beets. Peel beets and add to above mixture. Bring to boil, can and seal.


Pack cucumbers in quart jars with a grape leaf in the bottom of each jar. Add fresh picked dill to jar. Make a mixture of 1 cup coarse salt, 1 cup vinegar (white pickling vinegar) and 1 quart water. Put pickling mixture over cucumbers and add ¼ teaspoon alum. Seal with rubber rings and heavy jar lids.

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5 eggs
2½ cups sugar
2 quarts half and half
1 4 ounce bottle vanilla

Beat eggs. Add sugar and beat well. Add half and half and stir. Add vanilla. Put in ice cream freezer and turn until it becomes the consistency of heavy whipped cream. Pack and set back to freeze solid. (Leland Reynolds, Cedar Rapids)

CHOCOLATE ICE CREAM: 5 eggs, ¾ cup cocoa, 3 1/3 cups sugar, 2 teaspoons vanilla and 2 quarts half and half. Prepare as vanilla ice cream recipe.

STRAWBERRY ICE CREAM: 5 eggs, 2½ cups sugar, 1 package strawberry Jello "Whip and Chill," 1 package mashed frozen strawberries and 1½ quarts half and half. Beat eggs. Add sugar and beat well. Add "Whip and Chill" and strawberries. Stir in half and half. Put in freezer and freeze as in vanilla ice cream recipe.


Prepare one peach by washing carefully, leaving some of the fuzz on the fresh peach. Cut in pieces but do not peel. Drop into blender. Add 1 can undiluted frozen lemonade. Fill can with vodka and add to contents of blender. Fill blender ¾ full with coarsely crushed ice. Blend until smooth and dissolved. This recipe requires only one large fresh peach.


1¾ cups crushed strawberries
4 cups sugar
2 tablespoons lemon juice ("Real Lemon" may be used)
½ bottle "Certo"

Mix well and let set for 24 hours. Put in jars and freeze. Leave room at top for expansion in freezer. Blackberries and raspberries work just as well.


2 cups crushed strawberries
1 box "Sure-Jell"
¾ cup water
4 cups sugar

Crush strawberries completely and add sugar. Let set. Mix 1 box "Sure-Jell" and ¾ cup water. Bring to boil. Boil one minute, stirring constantly. Stir into fruit mixture. Boil for 3 minutes, stirring all the time (2 minutes for blackberries and raspberries). Pour into jars and seal. Will last up to 3 weeks in refrigerator. For storing for longer periods, freeze.

FUDGE FROSTING: Bring 6 tablespoons milk, 6 tablespoons butter or margarine and 1½ cups white sugar to boil. Boil 30 seconds. Remove from heat and add ½ cup chocolate chips and 1 teaspoon vanilla. Stir until chips are melted and then pour over cake or brownies.

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