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3 cups rhubarb, cubed
1 cup plus 2 tablespoons sugar
2 egg yolks
4 tablespoons flour
½ teaspoon grated orange rind juice from one orange
small lump of butter

Mix sugar, egg yolks, flour and butter with just enough orange juice to make a smooth paste for rhubarb. Add rhubarb and orange rind and put into unbaked pie shell. Bake at 350° to 375° for 20 minutes. Add meringue to cooled pie and brown.


8 tablespoons butter or margarine
2½ to 3 cups rhubarb
1 cup sugar
¼ cup sugar
2 level tablespoons cornstarch
2 egg yolks, beaten
¼ cup light cream or whole milk
1/8 teaspoon salt
Meringue for pie

Melt butter or margarine in a heavy pan. Add rhubarb and the 1 cup sugar. Cook slowly until tender, stirring constantly. Mix the ¼ cup sugar with cornstarch, egg yolks, cream or milk and salt. Mix together and add to cooked ingredients. Cook until thick, Put in baked pie crust. Top with meringue and brown.


Mix 1 cup flour, ½ cup butter and five tablespoons powdered sugar together for the crust. Bake at 375° for 10 minutes. Mix 2 eggs, 1½ cups sugar, ¼ cup flour, ¾ teaspoon baking powder and 3 cups rhubarb and pour over the baked crust. Bake another 40 minutes at 375°.


12 cups rhubarb
½ cup cold water
10 cups sugar
11 ounces dried breakfast apricots

Wash rhubarb. Add water to rhubarb and put over medium heat. Bring to a boil, stirring occasionally. Cook till tender, about 10 minutes. Add sugar and blend completely. Bring to a vigorous boil. Grind apricots and add to rhubarb. Remove from heat. Let stand a few minutes. Pour into jars. Let cool and seal with wax.


1 unbaked pie crust
2½ cups diced rhubarb
1½ cups sugar
1 egg, beaten
3 slices of bread crusts (1½ cups)
1 teaspoon salt

Combine rhubarb, crumbs sugar and egg. Stir until rhubarb and crumbs are coated well with sugar and egg mixture. Spoon into unbaked crust. Dot with butter. Bake at 425° for 15 minutes. Reduce heat to 375° and bake until done, about 25 minutes more.


Mix 2½ cups raw rhubarb, 2 cups sugar, pinch of salt, 2 tablespoons flour, 1 tablespoon water and 2 egg yolks. Turn into an unbaked pie shell. Bake at 350° for about 45 minutes. Cool.

Make meringue by beating 2 egg whites until frothy. Add ¼ teaspoon baking powder and beat until stiff. Fold in 4 tablespoons sugar. Put on pie and brown.

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3 pounds hamburger
1 cup cold water or milk
1 cup cracker crumbs
3 level teaspoons salt
pepper to taste
1 can cream of mushroom soup

Mix hamburger, cold water or milk, cracker crumbs, salt and pepper with hands. Flatten out in cookie sheet with sides. Refrigerate overnight. Next morning, cut into desired shapes. Roll in flour and brown. Put in roaster or big baking dish and pour the cream of mushroom soup over them. Bake at 350° for 1 hour, covered.


2 pounds new potatoes
¼ cup finely chopped onions
½ green pepper, diced
2 tablespoons chopped parsley
1 cup finely shredded sharp cheese
1½ cups tomato juice
1 tablespoon vinegar
½ teaspoon sugar
1 teaspoon WOR sauce
3 drops tobasco sauce
½ teaspoon dry mustard
1 teaspoon salt
¼ teaspoon pepper

Peel and dice potatoes in ½ inch cubes. Combine onions, green pepper and parsley and cheese. Place alternate layers of potatoes and cheese mixture in a buttered casserole. Individual casseroles may be used the same way. Combine remaining ingredients and pour over casserole or individual casseroles, dividing evenly. Bake covered at 350° for 30 minutes. Uncover and bake another 15 minutes.


2 pounds stewing beef, cut into small
1 can cream of mushroom soup
1 can tomato soup
2 to 4 tablespoons dry onion soup mix

Place raw beef cubes in 2 quart casserole. Blend soups and pour over beef. Bake at 250° for 2 hours, covered, or until beef is tender. Serve over rice or mashed potatoes.


10 pounds potatoes
1 cup butter
1 cup flour
2 quarts milk
2 tablespoons salt
2/3 cup prepared mustard
1 pound cheese, your choice

Make a white sauce with last six ingredients, melting the cheese in the sauce. Cook potatoes with peeling on. Cool and dice in large pieces. Divide potatoes into  two large well buttered shallow baking pans. Cover with sauce. If potatoes are still warm bake at 350° for ½ hour. If potatoes are cold when used, bake a little longer.


10 pounds potatoes
3 tablespoons salt
1 gallon thin hot white sauce
2 cups finely ground bread crumbs or
cracker crumbs
¼ cup butter or margarine, melted.

Slice potatoes after peeled. Divide into two 13 by 9-inch baking pans. Sprinkle with salt and pour white sauce over potatoes. Bake 1 hour. Cover potatoes with crumbs and butter mixed together and bake another two hours at 350°.


1 can frozen cream of shrimp soup
1 three ounce package cream cheese
2 tablespoons milk
2 packages frozen asparagus or equal amount of fresh asparagus. Frozen asparagus must be cooked

Heat soup, undiluted. Add cream cheese and milk and blend well. Place asparagus in greased casserole. Pour sauce over the top of asparagus. Sprinkle buttered crumbs over sauce and bake at 350° for 30 to 35 minutes.


Mix 2 eggs (unbeaten,) 1¼ pounds ground lamb, ¼ pound ground pork, 1 cup rolled oats (uncooked,) ¾ cup chicken bouillon, ¼ cup minced onions, 1½ teaspoons salt, ¼ teaspoon pepper, ¼ teaspoon sweet basil, ¼ teaspoon oregano. Bake at 350° for 45 minutes.

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2 eggs, separated
¼ teaspoon salt
½ cup sugar
1 tablespoon lemon rind
5 tablespoons lemon juice
2 tablespoons melted butter or margarine
¼ cup sugar
3 tablespoons flour
1 cup milk

Beat egg whites with salt and add ¼ cup sugar. With same beater, beat egg yolks, rind and juice together. Add melted butter. Stir in ¼ cup sugar mixed with flour. Add milk and fold in beaten egg whites. Pour into buttered 1 quart casserole. Set in a pan with ½ inch of water in it. Bake uncovered for 45 minutes at 350°.  Serve slightly warm.


Combine 1 box lemon cake mix, 4 eggs, 2/3 cup oil, ¾ cup water and 1 box  lemon instant pudding. Beat at medium speed for 10 minutes. Bake in angel food cake pan at 350° for 50 minutes. Do not invert to cool.


1 cup sugar
2 teaspoons butter
1/8 teaspoon salt
juice of 1½ lemons
rind of 1 lemon
1½ cups milk
3 eggs
4 tablespoons flour

Cream butter and sugar. Add flour, salt, and lemon juice. Add beaten egg  yolks, milk and fold in beaten egg whites. Turn into greased custard cups. Put in a pan of water to bake at 325°.


½ cup soft butter
¾ cup sifted powdered sugar
1 tablespoon vanilla
1½ cups flour
1/8 teaspoon salt

Combine above ingredients to make a dough to wrap centers (pieces of chocolate, fruit, etc.) and bake at 350° for 12 to 15 minutes.


1 package (two layer size) white cake mix
1 cup milk
2 egg whites
3 ounces frozen orange juice, thawed
½ cup coconut

Combine all ingredients in a bowl and beat four minutes. Fold in coconut last.  Pour into two greased and floured 9½ inch layer pans. Bake at 350° for 35 minutes. Frost.

ORANGE COCONUT FROSTING: Bring 1 cup sugar, 1/3 cup water, ¼ teaspoon cream of tartar and a dash of salt to a boil, stirring 'til sugar dissolves. Slowly add boiling syrup to two unbeaten egg whites, beating with electric mixer 'til stiff peaks form. Beat in 1 teaspoon vanilla and 1/3 cup coconut tinted with 1 teaspoon orange juice.


1 cup margarine
½ cup brown sugar
½ cup white sugar
3 egg yolks
1 tablespoon vanilla
2 cups flour
1 teaspoon soda
½ teaspoon salt
6 ounce package chocolate chips
3 egg whites
1 cup brown sugar

Cream margarine and sugars. Blend in egg yolks and mix. Add vanilla. Sift flour, soda, and salt and add. Spread in a greased cookie sheet. Sprinkle with chocolate chips. Beat egg whites until real stiff and mix in brown sugar. Spread over top of chips. Bake at 350° 20 to 25 minutes.


Mix two packages Royal instant chocolate pudding mixed with 2 cups 12% ice cream mix. Beat until almost set. Pour into graham cracker crust. Chill. Top with whipped cream and using a potato peeler, shave chocolate curls from Hershey bars.

FOR A RECIPE CALLING FOR SHORTENING, you may substitute cooking oil. Two cups oil equals 2½ cups shortening.

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1½ cups Hometown buttermilk
2 drops tabasco sauce
1 tablespoon WOR sauce
½ cup mayonnaise
1 carton Hometown sour half and half
1 teaspoon salt

Mix and divide into thirds. To the first third add a little more salt, fresh dill, a little celery seed and chopped green onions to taste. To another third, add a mashe  garlic clove (more or less to taste), grated Parmesan cheese and a little basil. To the remaining third, flavor with crumbled bleu cheese and a dash or two of garlic powder.


Mix 1 cup flour, ¼ cup powdered sugar, ¼ cup chopped nuts, and ½ cup soft margarine or butter with hands until well blended. Press into pie pan. Prick bottom with fork. Bake 400° for 10 to 15 minutes.


Mix ½ teaspoon salt and 1¾ cups flour. Mix ½ cup shortening with ½ cup of flour and salt mixture. Cream well so it looks like thick cream. Add rest of flour and mix well. Pour in ¼ cup water all at once. Blend well again.


¾ cup raisins, white
½ cup water
1 cup butter
1 cup white sugar
1 cup brown sugar
2 whole eggs
1½ cups plus two tablespoons flour
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon soda
½ teaspoon baking powder
2 cups quick oatmeal

Cook raisins in water until plump. Drain, reserving ½ cup liquid. Cream shortening and sugar. Stir in eggs. Sift baking powder, flour, salt, cinnamon and nutmeg together. Dissolve soda in raisin liquid and add alternately with flour to creamed mixture. Stir in oats and raisins last. Drop by spoonfuls on greased cookie sheet and bake at 375° till done. Cool before storing. Put a layer of wax paper between layers of cookies.


If insects bother the fruit in your trees, mix 1 cup vinegar, 2 tablespoons sugar and ¼ cup water together. Put in pint jars or plastic bags and hang in trees to attract the bugs away from fruit. Change solution as needed.

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