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3 cups sliced rhubarb
1¼ cups sugar
1 box strawberry Jello
1 small box (Jiffy) yellow cake mix
1/3 cup salad oil

Spread rhubarb evenly in greased 9 by 13 inch cake pan. Sprinkle next ingredients in layers in order given. Bake at 375° until bubbly and rhubarb is done, about 35 minutes. Cool and serve with whipped cream or ice cream. (Mrs. Berl Kleckner, Lena, Illinois)


3 cups rhubarb, cut fine
½ sack small marshmallows
¾ cup sugar
½ cup shortening
1 cup sugar
2 eggs
1¾ cup flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk

Mix rhubarb, marshmallows and ¾ cup sugar and put in bottom of 9 by 13 inch pan. Mix shortening, 1 cup sugar and 2 eggs. Cream and add remaining ingredients. Bake at 350° for one hour. Let cool five minutes. Good with ice cream or whipped cream. (Mrs. Jim Farr, Riverside, Iowa)


4 cups sugar
4 cups diced rhubarb
¼ cup water
1 small package strawberry or raspberry Jello

Cook sugar, rhubarb and water for 15 minutes. Remove from heat and add Jello. Pour into containers. Refrigerate overnight.


1 cup flour
¾ cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
½ cup melted butter or margarine

Mix flour, oatmeal, brown sugar and cinnamon. Add melted butter or margarine and mix to a crumbly mixture. Put half of mix in a buttered 9 inch square pan, 2 inches high. Spread and pat down for bottom crust. Cut up 2 cups rhubarb in small pieces and put over bottom crust.

1 cup white sugar
2 tablespoons cornstarch
1 cup water (if using frozen rhubarb, part of the water can be used from the defrosted rhubarb juice or syrup)
1 teaspoon vanilla

Mix and cook slowly till thick and clear. Pour sauce over rhubarb while hot and spread evenly. Cover with rest of crumb mixture. Bake at 350° for one hour. Best when served warm. Serve plain or topped with whipped cream, ice cream or any other topping.


3 cups rhubarb, cut up, frozen or fresh
1 egg, slightly beaten
1½ cups sugar
Dash of salt
3 tablespoons tapioca
1 cup sour cream
9 inch pastry shell, unbaked

Place rhubarb in pie shell. Blend together well, the egg, sugar, salt, tapioca and sour cream. Pour over rhubarb in pie shell. Bake in preheated oven at 450° for 15 minutes, then reduce heat to 350° and bake 35 to 45 minutes longer or until filling has firmed and browned slightly.

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1 cup sifted flour
½ teaspoon salt
1 cup milk
2 eggs

Heat oven to 425°. Beat ingredients together with hand rotary beater. Just beat until smooth. Over beating will reduce volume. Pour into well greased, deep muffin cups. Fill ¾ full. Cake until golden brown, about 40 to 45 minutes. If not baked long enough, they will collapse.


2 cups boiling water
2 cups Bran Buds (or 2 cups 100% Nabisco All Bran)
1 cup oil (or 1 cup vegetable shortening plus 2 tablespoons)
2½ cups sugar (or 3 cups sugar less 2 tablespoons)
4 eggs
1 quart buttermilk
5 cups sifted flour
5 teaspoons soda
1 teaspoon salt
4 cups All Bran

Pour boiling water over Bran Buds and set aside. Cream shortening and sugar and add buttermilk and soaked Bran Buds. Sift and add flour, soda. salt and All Bran. Store in fruit jars and fill within 2 inches of top. Cover and refrigerate up to 6 weeks. Spoon out for muffins as needed. Do not stir before baking or spooning out. Fill muffin cups 2/3 full and bake in preheated oven at 400° for 15 to 18 minutes. In a microwave oven, use 2 tablespoons of mix in a paper cup and bake for 2½ minutes. (Note: The alternate ingredients listed in parenthesis are from a second recipe very similar except for the above three ingredients shown as alternate ingredients.)


2 cups oatmeal
2 cups buttermilk
2 beaten eggs
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar

Mix oatmeal and buttermilk and let stand overnight. Next morning add remaining ingredients. Add ½ cup boiling water and 1 teaspoon soda, stirring in quickly. Bake on griddle.

OPEN LINE WINDOW CLEANER: Mix 1 cup rubbing alcohol, 1 cup cold water and 1 tablespoon white vinegar. Use in spray bottle. All window cleaners work best on cloudy days.


4 cups flour
1 tablespoon salt
½ cup powdered milk
2 tablespoons plus 2 teaspoons baking powder
4 teaspoons soda
4 or 5 eggs
2 tablespoons melted butter
4 cups buttermilk

Blend flour, salt, powdered milk, baking powder and soda. Blend by hand and make a well and put eggs in well. Add melted butter. Add 3 cups of buttermilk and mix well by hand with a slotted spoon or hand blender, until well blended. Add remaining cup of buttermilk if needed for proper consistency. Bake on hot griddle. (Mrs. Edna Mae Fagner, Lime Springs, Iowa)


2/3 cup hot water
¼ cup sugar
1½ teaspoons salt
¼ cup butter
½ cup lukewarm water
2 packages yeast
1 egg
3¼ cups flour
1 cup seedless raisins

Mix hot water with sugar, salt and butter. In a large bowl, measure warm water and sprinkle yeast over that and stir till dissolved. Then add first mixture, then egg, flour and raisins. Stir about 2 minutes. Cover and let rise about 50 minutes until double. Then stir down, beat vigorously. Pour into a greased 1½ quart casserole. Bake at once, uncovered, for 45 minutes at 400°.


2 cups sugar
1 cup butter
4 egg yolks
2 egg whites
1 cup sour milk
1 teaspoon baking soda
Pinch of salt
2 cups flour
1 teaspoon cinnamon
1 cup nuts

Cream sugar and butter. Beat egg yolks and whites and sour milk together Add gradually. Stir flour, soda, salt and spices together, and add to creamed mixture alternately with milk. Add nuts. Spread in 2 by 10 by 15 inch pan. Frost before baking. Beat 2 egg whites till stiff, add 1 cup brown sugar and ½ cup nuts. Fold together. Spread on cake. Bake at 350° for 30 to 45 minutes.

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1 cup mashed potatoes
1 cup warm potato water (from cooked potatoes)
1 cup plain water
1 cup sugar
1 cup lard
1 package yeast

Combine ingredients and add 2 eggs, 1 teaspoon salt and 6 to 8 cups flour to make a soft dough. Raise 2 hours. Scoop out 1/3 to ½ of dough onto a fairly heavily floured hoard. Sprinkle a little flour on top and roll it out (do not have to knead) into 9 or 10 inch rectangle. Sprinkle with sugar and cinnamon and raisins (optional) and roll up like jelly roll. Cut into 1½ inch lengths. Put cut side up and place side by side in a 9 by 13 inch pan. Makes about 2 dozen. Set pan in a warm place and let raise until rolls reach top of pan (10 to 15 minutes). Bake at 350° for 40 minutes. Glaze with water and sugar glaze, drizzling on top.


1 cup salted codfish
2 cups mashed potatoes
2 cups milk or cream
2 eggs, well beaten
3 tablespoons butter
Salt and pepper

Put fish in stew pan and cover with cold water. Cover and bring to boiling point slowly. Drain fish completely until dry. Then put back into pan and add cream. When hot, make thick cream sauce arid stir in mashed potatoes. Add well beaten eggs, make into fish cakes and fry in butter.


Shred 1 cup fish, using a 3 tine fork and pull fish apart. Soak for several hours in lukewarm water. To freshen fish quickly, cover with cold water and heat to boiling point. Pour off water, repeating procedure until fish tastes fresh. Drain. Add white sauce. Just before serving, add 1 beaten egg. Garnish with slices of hard cooked eggs and serve over baked potatoes.

Mix ¼ cup flour, 1 tablespoon grated Parmesan cheese, 2 teaspoons instant bouillon (your choice), 1 tablespoon non fat dry milk, 2 teaspoons dehydrated onion, and a pinch of garlic salt.

TO REMOVE WHITE WATER RINGS FROM FURNITURE: Rub silver cream or silver polish into the white rings; OR polish the marks out with cigarette ashes; OR rub marks with olive oil and a soft rag; OR polish white marks with mayonnaise or salad dressing and soft cloth.


¼ cup margarine or butter
¾ cup sugar
2 eggs
1 cup sour cream
1 teaspoon soda
1½ cups flour
1½ teaspoons baking powder
1 teaspoon vanilla
6 ounce package chocolate chips
½ cup sugar
1 teaspoon cinnamon
½ cup nuts, optional

Cream margarine or butter and the ¾ cup sugar together by hand. Do not use mixer. Add eggs and mix well, then stir in sour cream. Sift soda, flour, and baking powder and add, stirring well. Add vanilla and chocolate chips. Pour into an 8 inch round greased and floured dish (remember not to use a metal pan or glass dish with metallic trim in your microwave oven.) For topping, mix the ½ cup sugar, cinnamon and nuts and pour over cake in pan or dish. Take a knife and zigzag through cake. Bake 8 minutes and 30 seconds in a microwave oven or 45 minutes at 350° in a conventional oven. (Rogene Hotle, Marion, Iowa)


2 3 ounce packages of orange or lemon Jello
2 cups of boiling water
2 cups of cold water
6 bananas, sliced
2 cups marshmallows (miniature)
½ cup sugar
3 tablespoons cornstarch
2 8½ ounce cans crushed pineapple, undrained
1 cup heavy cream, whipped
1 cup shredded cheddar cheese

Dissolve both packages Jello in the boiling water, then add cold water. Chill until syrupy (remember, you can hasten the chilling with ice cubes). When slightly thickened, stir in bananas and marshmallows. Pour into a 9 by 13 inch pan. Then mix sugar, cornstarch and pineapple and cook over medium heat and cook till thick, stirring constantly. Whip cream and fold into pineapple mixture, then add cheddar cheese and spread on Jello. Refrigerate overnight.


In top of double boiler, cream ½ cup of softened butter or margarine with ½ cup sugar. Then add 3 or 4 egg yolks, beaten, then ½ cup of tomato soup (undiluted) and ½ cup prepared mustard. Last, add 1/3 cup of cider vinegar. Over low heat, cook until thick. Good on ham sandwiches, etc.


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Fill a glass pint jar, such as an empty mayonnaise jar, with milk. You may use 2%, whole milk or milk and half and half. The type of milk only determines the richness of the yogurt. Cook milk in pint jar, uncovered, 4 minutes 35 seconds or until milk reaches 180° on a candy thermometer. Do not put conventional thermometer in microwave oven. Cool milk from 180° to 109°-106°. When this temperature is reached, it is important to work quickly. Take one tablespoon of milk from the pint. Add one half teaspoon of starter yogurt. Distribute the yogurt and milk mixture evenly into the jar, stirring gently. Screw on lid and let it set 7 to 8 hours in a warm place. Do not jostle the jar while the yogurt is growing, you can make more than one jar at a time but the cooking time in the microwave oven will have to be increased. Same method may be used on top of regular stove, heating milk in saucepan. (Mrs. Steven H. Eiler, Tipton, Iowa)


2 jars Baby Food Beets
2 squares chocolate
1 cup oil
1½ cups sugar
2 cups flour
1/3 teaspoon vanilla
1½ teaspoons soda
3 eggs

Mix by hand. Bake in jelly roll pan for 20 minutes, at 350°. To frost, bring ¾ cup sugar, ½ cup margarine, ¼ cup evaporated milk and ½ teaspoon vanilla to a boil and boil 2 minutes, stirring constantly. Cool before putting on cake. May be topped with nuts after frosting.


2 tablespoons brown sugar
1 tablespoon butter
1 ripe banana, peeled and sliced lengthwise or quartered
Dash cinnamon
½ ounce banana or orange liqueur
1 ounce white rum
1 scoop vanilla ice cream

This recipe makes one serving. To serve more than one, multiply recipe by number of people to be served. Melt brown sugar and butter in flat chafing dish. Add banana and sauté until tender. Sprinkle with cinnamon. Pour in liqueur and rum and continue to chafe until liqueur and rum is warmed (they will not ignite unless heated first). Flame and baste with warm liquid until flame burns out. Serve immediately over ice cream.


½ cup finely ground cooked beef
3 eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup butter or margarine
2 squares unsweetened chocolate
¾ cup flour
½ teaspoon baking powder
½ cup chopped nut meats, optional

Beat eggs, sugar and salt together with vanilla until fluffy. Melt butter and chocolate. Cool and add to the egg sugar mixture. Add ground beef and mix well. Sift flour and baking powder together. Stir into beef mixture. Add nutmeats, if used, and spread in an 8 by 8 inch pan. Bake at 350° for 35 minutes. May be frosted or sprinkled with powdered sugar.

JUST A REMINDER ... This will be the last monthly mailing of our bulletins. Your next bulletin will be sent to you in August, and then every other month after that. To keep the cost at $1.50 a year in face of rising postage and processing costs, we are going to send out a double bulletin every other month. Instead of four pages 12 times a year, you will be sent an eight page bulletin, every other month from now on. Thanks for your understanding and we hope you can appreciate the reason for the change.

Click here to go to the next month of 1974.

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