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4 cups coarsely chopped celery
¼ cup slivered blanched almonds
6 ounces water chestnuts, sliced
½ cup canned mushroom pieces
5 tablespoons butter
3 tablespoons flour
½ cup half end half
1 cup chicken broth
½ cup dry bread crumbs
½ cup Parmesan Cheese

Boil celery no longer than five minutes. Drain, then mix with almonds, chestnuts and mushrooms. In a saucepan, melt butter and add flour and cook roux until it bubbles. Add cream and chicken broth and cook until thick. Blend celery mixture into sauce. Pour into oven proof casserole and top with bread crumbs. Sprinkle with parmesan cheese. Heat in 375° oven until hot and bubbly.


3 pound fryer
½ cup flour
2 teaspoons paprika
1½ teaspoons salt
¼ teaspoon pepper
¼ cup butter or margarine

Coat chicken with seasoned flour. Melt butter or margarine in 9 by 12 by 2 inch pan. Arrange chicken in melted butter or margarine in a single layer, skin side down. Bake 30 minutes at 425°. Turn chicken and bake 20 minutes or longer until brown and tender. Accent may be sprinkled over chicken after arranging in pan.


3 cups Bisquick
1 pound sausage
10 ounces cheddar cheese, shredded

Bring sausage and cheese to room temperature. Form into a big ball. Pinch off into marble size balls. Freeze on cookie sheet. Store in plastic bags. Bake as needed at 350° for 25 minutes.


6 cups shredded cabbage
2 medium carrots, grated
1 small onion, chopped fine
1 small green pepper, chopped fine
½ cup of vinegar
1 teaspoon celery seed
¼ teaspoon mustard seed
¼ teaspoon salt
½ cup salad oil
3 ounce package lemon Jello (used dry)
½ cup water
1 scant cup sugar

Pour oil over chopped vegetables and set aside. Heat water, vinegar, celery seed, mustard seed, salt and sugar. Add Jello and stir well until dissolved. Cool and pour over vegetables. Chill and store covered in refrigerator.


Combine a 2½ pound fryer, cut up and skin removed in water to cover with 1 tablespoon salt. Blend the following:

1 teaspoon Italian seasonings
2 teaspoons onion powder
2 teaspoons seasoned salt
2 teaspoons instant chicken bouillon
2 teaspoons sugar
½ teaspoon paprika
½ cup dry bread crumbs, optional

Blend ingredients on high speed in blender until finely mixed. Place in plastic bag with 1½ to 2 cups flour. Remove chicken from water. Shake off excess water but do not blot dry. Coat thickly with flour in plastic bag by dropping chicken pieces into bag and patting coating on or shaking vigorously. In one inch of oil at 375°, fry chicken five to eight minutes per side, turning once. Do not crowd pieces. Drain on paper towels. Bake covered on a cookie sheet at 325° or until tender. Uncover the last 15 minutes to crisp.

Place chicken pieces in baking pan or dish. Bake 30 minutes at 350°. Sprinkle generously with seasoned salt and continue baking another 30 minutes.

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Pastry for a nine inch pie
1 tablespoon fine dry bread crumbs
1 teaspoon crushed toasted almonds
Thinly sliced tart apples
1 egg
1 egg yolk
1 cup whipping cream
½ cup sugar
1/3 teaspoon cinnamon
¼ teaspoon nutmeg

Line pie plate with pastry. Sprinkle crumbs and almonds over pastry. Arrange apple slices in pie pan, layering evenly. Do not heap. Use enough apples to level across top. Bake at 350° for 5 minutes. Combine egg and extra yolk. Beat slightly and blend in cream and sugar. Stir until sugar dissolves. Pour half of egg mixture over apples and bake until custard is firm, about half an hour. Then pour on remaining egg mixture evenly over apples. Bake again until knife inserted near edge comes out clean, about half hour. Remove pie from oven and pour 1½ tablespoons melted butter over top. Sprinkle generously with sugar, about 3 tablespoons, and return to oven long enough to glaze topping, about 8 minutes. Cool slightly before cutting.


½ cup light brown sugar
½ cup granulated sugar
¾ cup flour
¼ cup margarine
2 tablespoons lemon juice
¼ cup water
4 cups apples

Spread apples in bottom of nine inch square pan (or 1½ quart casserole). Pour water and lemon juice (mixed) over apples. Sprinkle generously with dry ingredients mixed together. Bake at 350° for 50 or 60 minutes or until done. This recipe does not use oatmeal.

BISQUICK COOKIES: Mix one cup Bisquick, 1 package regular pudding mix (any flavor) and ½ cup water. Mix and drop by teaspoons on greased cookie sheet. Bake at 350° for about 10 minutes.


1 large can sliced peaches, drained (fresh peaches are better)
¾ stick margarine or butter
1 small can evaporated milk or 1 cup milk
1 cup sugar
1 cup self rising flour

Preheat oven to 350°. Melt butter in oblong baking pan, making sure butter covers pan bottom. Place peaches on top of butter, spreading to cover bottom. Mix milk, sugar and flour, making a very thick pasta. Pour across top of mixture in pan and bake 30 minutes until golden. (Edith Davis, Marion, Iowa)


2 tablespoons shortening
½ cup sugar
1 cup flour sifted
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
4 cups sweetened fruit

Cream sugar and shortening. Add dry ingredients and milk. Mix thoroughly. Pour barter into one quart casserole or shallow dish. Arrange sweetened fruit over top of batter. Bake at 350° for 45 minutes. If canned fruit is used, use juice and all, but cut down on the milk.


Pastry for a one crust pie
1/3 cup butter or margarine
½ cup brown sugar
¾ cup granulated sugar
4 eggs, lightly beaten
½ cup sour cream
¼ cup light corn syrup
1 teaspoon vanilla
2/3 cup chopped walnuts

Preheat oven to 350°. Line an eight inch pie plate with pastry. Melt butter or margarine in saucepan. Stir in remaining ingredients, except vanilla and walnuts. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and walnuts. Pour into pastry lined pan. Bake for 55 minutes.


Beat 4 eggs, ¾ cup sugar, 1 scant tablespoon flour, ½ teaspoon vanilla and a pinch of salt together. Then add 1½ cups of Dark Karo Syrup. Line pie shell with whole pecans and pour in mixture. Bake for 40 minutes at 325° to 350°.

Six: issues per year published bi-monthly by the WMT Stations, Inc. of Cedar Rapids, P.O. Box 2147, Cedar Rapids, Iowa 52406. Subscription rate: $1.50 per year. Application to mail at Second Class postage rates is pending at Cedar Rapids, Iowa. Lee Van Nostrand-Executive Vice-President, Jim Loyd-Editor.  Postmaster send form 3579 to P.O. Box 2147 Cedar Rapids, Iowa 52406.

NEW OPEN LINE NUMBER: 319-393-5050

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1 or 1½ pounds ground beef, browned and drained and seasoned
3 to 5 ounces pepperoni, ground up
16 ounces Contadina Pizza Sauce
6 ounces tomato paste
Water if desired
Additional garlic powder, onion and Italian seasonings if desired
10 ounces regular noodles or lasagna noodles
16 ounces Scamorze or Mozzarella Cheese, grated
8 ounces longhorn style cheddar cheese, grated
Parmesan Cheese

Brown and drain ground beef and add pepperoni, pizza sauce, tomato paste and additional garlic powder, onion and Italian seasonings if used. If you think more water is needed, add desired amount. Heat through. May need salt, depending on pepperoni. Cook and drain noodles. In a greased 9 by 13 by 2 inch pan, place a third of the noodles. Then add meat sauce, cheddar cheese, Scamorze cheese in that order. Repeat until you have three layers of noodles, meat and cheese. Sprinkle with Parmesan cheese. Bake at 350° for ½ hour or until cheese lightly browns. (Leona Peck, Strawberry Point, Iowa)


¼ cup corn starch
2 teaspoons sugar
1 teaspoon ginger
1 cup dry sherry
½ cup soy sauce
½ cup water
1 pound fresh or frozen cleaned shrimp
2 tablespoons sesame oil or vegetable oil
½ cup chopped onions
1 clove garlic, crushed
1 large cucumber, forked and cut into 1/8 inch slices (about 2 cups)

In a mixing bowl, blend together, corn starch, sugar and ginger. Gradually stir in sherry, soy sauce and water until smooth. Add thawed shrimp. Toss to coat. Marinate in refrigerator several hours. In a large skillet, sauté onion and garlic until tender. Drain liquid from shrimp and reserve. Add shrimp to skillet and sauté to cook through 3 to 5 minutes. Add reserved marinade. Heat to boiling and cook 2 minutes. Stir in cucumbers and heat. Serve over rice or chow mein noodles. Serves 4 to 6.

HOMEMADE WOODWORK CLEANERS: (1) Have your paint dealer mix 1 part turpentine, 1 part boiled linseed oil, and 1 part paraffin oil. Can be used to clean and polish all types of woodwork.


2 or 3 cups cut up cooked chicken
2 packages frozen broccoli
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon lemon juice
Buttered crumbs
Cheese cubes

Layer chicken and broccoli in casserole starting with broccoli. Pour soup, mayonnaise, curry powder and lemon juice over that. Cover with crumbs and cheese and bake 350° for 40 to 45 minutes uncovered.


1 package Creamettes, uncooked
1 pint of milk
2 small cans chicken
1 can cream of celery soup
1 can cream of chicken soup
4 hard cooked eggs, cut up
½ pound Velveeta, cut fine

Mix well and put in greased 9 by 13 inch pan. Let set overnight, covered, in refrigerator. Remove one hour before placing in a 350° oven for one hour. Top with crumbled potato chips the last 30 minutes. Serves 10.


1½ pounds ground beef
2 slightly beaten eggs
8 ounce can tomato sauce
1 teaspoon worcestershire sauce
¾ teaspoon salt
Dash of pepper
12 ounce can whole kernel corn
½ cup coarse (medium) cracker crumbs
1 slightly beaten egg
¼ cup diced green pepper
¼ cup chopped onion
2 tablespoons chopped pimiento
½ teaspoon salt
¼ teaspoon rubbed sage

Mix ground beef, eggs, tomato sauce, worcestershire sauce, salt and pepper. Spread half of mixture in an 8¼ by 1¾ inch round ovenware cake dish (or. Electric casserole). Mix remaining ingredients and spread over mixture in cooking dish. Cover with remaining meat mixture. Bake at 375° for one hour. The last five. minutes, arrange one medium tomato, peeled, and cut in wedges on top. If desired, sprinkle with ½ cup shredded sharp Process American cheese. (Emma Crist, Conesville, Iowa)

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1½ pound browned ground beef
Salt, pepper and onion to taste
1 cup Minute Rice
1 cup water
1 cup celery, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon soy sauce

Mix all ingredients. Top with chow mein noodles. Bake at 350° for 45 minutes.


1 pound ground beef
¼ cup finely chopped onions
¼ cup chopped pickles
1½ teaspoons salt
dash of pepper
1/3 cup milk
capers, optional
1 envelope Shake And Bake Seasoned Coating Mix for Chicken, Original or Mild flavor

Combine all and mix well. Add capers. Shape into small balls. Bake at 450° for about 5 minutes. Makes about three dozen. Serve on toothpicks.


¾ cup chopped onion
3 tablespoons oil
2 one pound cans tomatoes
2 six ounce cans tomato paste
1 tablespoon sugar
1½ teaspoon salt
½ teaspoon pepper
1 bay leaf

Sauté onion in oil. Combine with remaining ingredients. Simmer 30 minutes.

4 slices dry bread
1 pound hamburger
2 eggs
½ cup grated Parmesan or Romano cheese
2 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon salt

Form into balls. Brown in skillet. Put meatballs in above sauce. Heat through and serve over spaghetti.


3 eggs
1 tablespoon flour
1 tablespoon milk
pinch of salt

Combine all ingredients for batter. Better if made ahead. Batter should stand at least 30 minutes or overnight. Fry in skillet on just one side. Put bean mixture in center. Roll up, folding ends in.

1 can Van Camps Pork and Beans (#1 can)
¼ pound shredded cheese
2 tablespoons green pepper
2 tablespoons onion
Clove of garlic, minced

Stir over low heat until cheese melts. Use for filling. Place in baking dish and put in 350° oven until heated through.


1 pound beef stew meat, cut in ½ inch chunks
½ pound pork, cut in ½ inch cubes
1 cup chopped onions
1 garlic clove, minced
1 teaspoon salt
4 ounce can green chiles
1½ cups water
¼ cup shredded longhorn cheese
15½ ounce can refried beans
1 tablespoon oil

Brown beef and pork cubes in 2 tablespoons hot fat until brown. Add onions, garlic, salt and water. Cover and simmer about two hours until fork tender. Take each cube and mash a little with a spoon. Add chiles and uncover and cook until all liquid is evaporated.

In a saucepan, put oil, cheese and beans. Stir occasionally until cheese melts. In center of tortilla (ready made from grocery store), spread about 2 tablespoons of bean mixture in a thin layer. Then spoon on two tablespoons of meat mixture. Roll up tortillas and eat sandwich style. Makes 10. (Maxine Sanborn, Delhi, Iowa)


Combine 2 cups of chicken or tuna fish, 1 can mushroom soup, 1 can cream of chicken soup, 1 small can of condensed milk or ½ cup fresh milk, and 1 can chow mein noodles. Spread chicken or tuna in a baking dish and top with corn flakes. Bake for 45 minutes at 350°.

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4 to 5 pound stewing hen
1/3 cup chicken fat
2/3 cup flour
6 eggs
6 cups soft bread crumbs, lightly packed
½ cup dry bread crumbs
½ teaspoon celery salt or ¼ cup diced celery
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon sage

Stew chicken in salt water until tender. Use plenty of  water because you will need 6 cups broth. Chill broth. Cool chicken slightly and remove large pieces of meat from the bones. Skim 1/3 cup of the chicken fat from broth and melt. Blend in flour, and gradually add 6 cups of chicken broth, stirring constantly. Cook until thickened, about six minutes. Cool and add well beaten eggs and cook slowly three minutes longer, stirring constantly. Precook onion and celery. Add this to soft bread crumbs with salt, pepper and sage. Toss lightly to mix. Lightly pack dressing in a well oiled shallow pan. Arrange a layer of chicken on top of dressing. Pour custard gravy over chicken and sprinkle top with dry bread crumbs. Bake at 350° for one hour or until mixture is thoroughly heated and bread crumbs are browned. Serves 12. (Mrs. Clair Cooper, Des Moines, Iowa)


2½ to 4 pound chuck roast
2 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon curry powder
¼ cup honey
¼ cup soy sauce
¼ cup water
¼ teaspoon ground ginger
2 tablespoons cornstarch

Combine 2 tablespoons flour, salt, pepper and curry powder. Dredge roast in flour mixture. Brown roast on both sides in several tablespoons fat. Pour off fat and add honey, soy sauce, water and ground ginger. Cover pan. Let meat simmer for 3 to 3½ hours, turning several times or put pan in a 325° oven for same amount of time. When meat is done, remove it from the pan, keeping it warm. Pour pan liquid into a large measuring cup. Let stand until fat rises to the top, then skim off fat and add enough water to make 1½ cups of  liquid. In a small dish combine cornstarch and ½ cup water. Add this to the liquid and stir over medium heat about three minutes or until it thickens. Slice meat and serve over hot cooked rice with sauce.


1 cup uncooked rice
1 cup water
1 can cream of mushroom soup
1 small can mushrooms, sliced
1 small onion, minced
2 tablespoons butter

Wash rice. Butter casserole and mix all ingredients together and pour into casserole. Cover and bake at 375 for one hour. Let set 15 minutes before serving. Substitute one cup of chicken stock for the water if desired. (Mrs. Gertrude Loyd, Madisonville, Kentucky)


3 tablespoons olive oil
2 cups raw, long grained white rice
1 cup chopped onion
1 clove garlic, crushed (optional)
2 cans (10½ ounce) condensed chicken broth
2 cups water
1 can tomato (8 ounces) sauce
½ teaspoon salt
1/8 teaspoon pepper
Parsley sprigs for garnish

Preheat oven to 350°. Heat 2 tablespoons oil in a large skillet. Add rice and cook over medium heat, stirring frequently, until golden brown. Turn into 2½ quart casserole. In 1 tablespoon oil, sauté onion and garlic until tender. Stir in chicken broth, water, tomato sauce, salt and pepper. Bring to boil. Stir into rice. Bake covered 40 to 45 minutes or until tender.


2 cans (16 ounces) cream style corn
20 ounce package frozen chopped broccoli
2 eggs, well beaten
1 cup coarse saltine cracker crumbs
2 tablespoons minced onions
4 tablespoons butter
1 teaspoon salt
dash pepper
½ cup coarse saltine cracker crumbs
2 tablespoons melted batter

Cook defrost broccoli 10 minutes. Cook 5 minutes. Mix creamed corn, salt, pepper and 1 cup cracker crumbs and egg, minced onion and 4 tablespoons butter. Drain broccoli well. Mix in. Melt 2 tablespoons butter and stir in the ½ cup cracker crumbs. Put over top of  casserole. Cover and cook 10 minutes. Uncover and cook 1 minute and 40 seconds. (NOTE: This recipe is for a microwave oven, but can be adapted for conventional stoves quite easily).

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2 pounds seasoned pork sausage
4 potatoes, pared and diced
2 cups chopped onions
2 cans whole kernel corn, undrained
1 large can evaporated milk
salt and pepper to taste

Brown sausage and drain off fat. Combine all ingredients in your crock pot or slow cooker. Cover and cook on low for 9 to 10 hours.


Cube a four pound or more beef roast. Brown in oil with 2 diced onions. Combine

2 cups catsup
½ cup vinegar
¼ cup water
6 tablespoons sugar
2 teaspoons worcestershire sauce
2 teaspoons chill powder

Pour over meat mixture in crock pot and cook until tender. Mash with a potato masher for delicious sandwiches. (Mrs. Harold Meier, Davenport, Iowa)


1½ pounds ground beef
½ pound processed cheese, cut into small pieces
1 pound can tomatoes
8 ounces tomato sauce
1 small onion, chopped
1 package Taco Seasonings (used dry)

Brown meat in fry pan. Drain off fat. Place meat and other ingredients in crock pot. Stir well, breaking up tomatoes. Cover and cook on low for 3 hours. Spoon into taco shells and top with shredded lettuce.


Follow directions on rice package for the amount of water to be used for the rice to be cooked. Four cups of raw rice will produce 10 cups cooked rice and the size of your crock pot will determine the maximum amount that can be prepared at one time. Rub crock pot lightly with 1 tablespoon butter or margarine. Pour in rice with water and salt. Cover and cook on high for 1½ to 2½ hours. Stir occasionally. When turned off, crock pot will keep rice warm for serving for two to three hours.


2 pints green beans, drained
1 package smoky sausages
1 can cream of mushroom soup
Diced onion as desired
Seasonings to taste

Cook 10 hours, covered, on low.


½ cup shortening
1 cup sugar
1 egg
1½ cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup cold coffee
2 cups chopped apples
½ cup nuts

Cream shortening, sugar and egg well. Sift flour, soda, cinnamon and nutmeg. Add to creamed mixture alternately with coffee. Then stir in apples and nuts. Pour into a well greased two pound coffee can. Cover with 4 layers of paper towel. Place in crock pot and cook for 3½ hours on High. Tilt lid slightly to let steam escape while cooking.


4 ounce package Baker's German's Sweet Chocolate
¼ cup butter
1 2/3 cups evaporated milk
1½ cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 unbaked 9 inch" pie shell, highly fluted
1 1/3 cups Baker's Angel Flake Coconut
½ cup chopped pecans

Melt chocolate with butter over low heat, stirring until blended. Remove from heat and gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts. Sprinkle over filling. Bake at 375° for 45 to 50 minutes, or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least four hours before cutting. In cold weather, three hours is enough. Note: If top browns too quickly, cover loosely with foil last 15 minutes of baking.

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1 cup corn meal
1 can creamed corn
¾ cup milk
1 teaspoon salt
3 teaspoons baking powder
1/3 cup melted shortening
1 egg
2 jalapeno peppers, chopped

Place half of batter in greased oven skillet. Add ½ pound grated cheddar cheese, sprinkled over the top. Add remaining batter. Bake at 400° for 30 to 40 minutes.


2 eggs
¾ cup dairy sour cream
2 cups yellow cake mix
7½ ounce package pecan or coconut pecan or coconut almond frosting mix
2 tablespoons margarine

Grease 8 or 9 inch pan. Combine eggs and sour cream. Add dry cake mix. Spread half of batter in pan. Sprinkle half of frosting mix over batter. Top with remaining batter and frosting mix. Dot with margarine or butter and bake at 350° for 30 to 35 minutes.


2 cups flour
1 cup mashed bananas
1 teaspoon baking powder
½ teaspoon soda
½ cup margarine or oil
3 tablespoons milk
1/3 cup chopped nuts
1 egg
¾ cup sugar
1 ounce package strawberry Jello

Cream butter, sugar and egg. Combine soda and milk, banana and Jello. Add to butter, sugar and egg. Sift baking powder and flour and add with nuts. Turn into greased loaf pan. Bake at 350° for 40 minutes or until done.


Wash one package cranberries and place in a 2½ quart casserole with cover. Cover with 2½ cups sugar. Cover tightly with foil. Place lid on top. Bake 1 hour at 350°. After removing from oven, top with 1 cup orange marmalade, juice of 1 lemon, and 1 cup toasted walnuts, optional.


2/3 cup milk
2 sticks margarine
1 tablespoon sugar
1 package dry yeast
¼ cup quite warm milk
2 whole eggs
4 cups flour
½ cup sugar
2 tablespoons cornstarch
13 ounce can crushed pineapple
1 can Solo Apricot Filling

Scald the 2/3 cup milk and melt in margarine and sugar. Cool till warm. In a large mixing bowl, mix yeast, ¼ cup warm milk and eggs. Add cooled milk and margarine mixture. Beat in flour. Divide dough into two pieces. Pat out one piece on cookie sheet or jelly roll pan. Spread dough with filling, made by bringing sugar, cornstarch and pineapple to a boil. Add apricot filling. Cover with remaining dough. Seal edges. Slit dough on top to release steam. Let rise one hour in a warm place. Bake at 375° for 35 minutes. Frost with powdered sugar icing while warm.


4 ounce package chocolate pudding and pie filling
1 box chocolate cake mix
1 cup maraschino cherries, chopped
1 cup chopped nuts
6 ounce package or 1 cup chocolate chips

In a large saucepan, cook pudding as directed on package. Then add dry cake mix into hot pudding. Add cherries. Pour into greased and floured jelly roll pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 25 to 30 minutes.


2 cups flour
4½ tablespoons oil
4½ tablespoons cold water
1/16 teaspoon salt

Mix well and roll out very thin. Cook at 300° until done. Bubbles will form which you must pierce with a fork.


Mix ½ cup oil and 2 tablespoons milk, using pie plate for mixing bowl. Add 1½ cups flour, 1 teaspoon salt and 2 teaspoons sugar, optional. Mix well with fork. Pat around sides and bottom of pie plate. Flute edges. Bake at 400° for 10 minutes.

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Mix in a quart jar:
1¼ cups white vinegar
¾ cup water
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dill seed
1 teaspoon dill weed
2 cloves garlic
1 heaping teaspoon crushed cayenne (not ground)
1 teaspoon mustard seed
½ teaspoon pickling spices

Place this mixture in refrigerator overnight. Pour into saucepan and bring to boil. Strain over 10 medium or 12 small hard cooked eggs in a quart jar. Let stand at least four days. Spices will gather strength if they stand overnight in vinegar and water. Fresh dill is better when it is in season.


1 small bottle A-1 Sauce
¼ pound margarine
¾ cup water
½ lemon juice
2 tablespoons sugar
1 tablespoon salt
1 teaspoon green pepper
½ teaspoon tabasco sauce
2 tablespoons flour

Melt margarine in pan. Add everything except flour and simmer for approximately 15 minutes: Add flour mixed with a little water, making a thick paste. Cook until thickened slightly. Coat chicken with sauce and barbeque. Baste occasionally.


3 egg yolks
2 tablespoons sugar
Dash of salt
2 tablespoons vinegar
2 tablespoons pineapple syrup
1 tablespoon butter or margarine
1 cup heavy cream, whipped
2 cups pitted white cherries
2 cups quartered marshmallows
2 cups pineapple bits
2 oranges, cut in pieces

Cook egg yolks, sugar, salt, vinegar, pineapple syrup and butter in double boiler till thick. Cool. Fold in whipped cream, white cherries, marshmallows, pineapple and oranges. Chill 24 hours. Decorate top with orange sections, half slices of pineapple, and long stemmed maraschino cherries, if desired. Makes 6 to 8 servings.


Mix 4 egg yolks, beaten well with the juice from one orange, grated rind as desired and 2/3 cup sugar. Boil in double boiler until thick. Cool well and add ½ pint whipped cream. Spoon over angel food cake.


Mix 1 cup rye flour and ¼ cup soy bean flour. Mix 3 tablespoons melted lard, bacon fat or oil and 1/3 cup water. Mix flour and liquid together and mix well. Roll out on cookie sheet and bake until golden brown at 350°.

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