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They say that "April showers bring May flowers" but your author doesn't know what to make of that snow! Perhaps that little bit of doggerel helps to explain why the spring recipes have been a little late in coming this year; and why we spent a good deal of time on the "Open Line" sharing hearty, main dish ideas, like the several pork chop recipes that begin this late winter/early spring opus:


Brown 4-6 seasoned pork chops. Arrange the browned chops in a greased baking dish. Slice 1 large onion into thick slices and lay a slice of onion on each pork chop. Seed a green pepper and slice in ½ inch strips and lay the pepper strips on the onion slices. Cook some minute rice (1/3 to ½ cup) and pile into the green pepper rings. Season 2-2½ cups of tomato juice with a little seasoned salt and Worcestershire, sauce and pour gently over the rice and pork chops. Cover, bake at 350° for about 1 hour or a little more. Remove the foil during the last 10-15 minutes of baking. Serves 4-6


4 lean pork chops (about 1 pound)
1 egg
3 tablespoons soy sauce
1 tablespoon dry sherry (or water)
1/8 teaspoon ground ginger
½ teaspoon garlic powder
4 tablespoons of dry bread crumbs (or crackers)

Grease or spray a jellyroll pan. Beat the egg, soy sauce, sherry (water), ground ginger and garlic powder in a pie plate. Sprinkle the bread crumbs on a sheet of wax paper. Dip the chops into the egg mixture and press into the bread crumbs to coat both sides well. Arrange in a single layer in the jellyroll pan. Bake at 350° for about 30 minutes. Turn and bake for an additional 25-30 minutes or until tender. Serves 4.


Place the trimmed pork chops in a shallow pan. Place a thin slice of lemon on each pork chop. Sprinkle with brown sugar, douse with catsup. Bake at 350° for about 45 minutes, or a little more if using the thick chops. Serve with baked potatoes and a tossed salad.


4 pork chops
1 can tomato soup
½ cup water
1 teaspoon worcestershire sauce
½ teaspoon salt
6 potatoes, quartered
4 carrots, split lengthwise
some diced onion (optional)

Brown the chops in a skillet. Drain off excess fat. Add remaining ingredients and cook over low heat for 45 minutes, or until tender. Serves four.


6  8 ounce pork chops (about ¼ inch thick)
salt and pepper, to taste
2 tablespoons butter
1 8 ounce can of crushed pineapple
1 cup water
¾ teaspoon salt
1½ cups minute rice

Sprinkle the pork chops with the salt and pepper. Brown (on both sides) in the butter, in a large skillet. Add the pineapple with the syrup. Reduce heat cover, and simmer until tender, about 30 minutes. Stack the chops on one side of the skillet; add the water and salt; bring to a boil and stir in the rice. Cover; remove from heat and let stand for 5 minutes. Arrange on a warm platter to serve. Serves 4-6.


Brown and drain some seasoned pork chops
1 cup orange juice
1 teaspoon cornstarch
½ teaspoon cinnamon
½ teaspoon ground cloves

Brown the pork strips in the oil in a large skillet. Stir in the remaining ingredients and cook until the pork is very tender and the sauce is thickened, over medium low heat that will take about an hour, covered. Spoon over the rolls to serve. Serves 8.

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(from Des Moines Register)

8 butterfly pork chops
8 green pepper rings (1 inch thick)
8 slices of onion (½ inch thick)
2 cups of seasoned, cooked rice (cook in broth, if desired)
2 cans condensed tomato soup

Brown the pork chops and place in a roasting pan. Put 1 slice of onion and 1 slice of green pepper on each pork chop. Then, fill the pepper rings with the cooked rice. Cover each chop with some of the undiluted tomato soup. Bake uncovered at 325° for 1 hour or a little more.


1 medium cauliflower
4 cups boiling water
2 cups milk, scalded
4 tablespoons butter
2 slices of onion
4 tablespoons flour
1 teaspoon salt
a dash of cayenne pepper
1 egg yolk, slightly beaten
2 tablespoons grated cheese

Cook the cauliflower in the boiling water, uncovered, until tender. Drain. Add the cauliflower to the scalded milk. Melt the butter and sauté the onions until tender. Blend in the flour, salt and cayenne. Add the milk mixture, gradually, stirring constantly. Cook for 5 minutes. Pour gradually over the egg yolks and mix well. Service in bouillon cups, garnished with the grated cheese.


2 cups milk
2 cups cauliflower water (left over after boiling the cauliflower until tender)
4 tablespoons flour
4 tablespoons butter
1½ teaspoons salt
dash of paprika
speck of pepper
1 teaspoon grated onion
1 cup cooked cauliflower pulp

Use a double boiler. Melt the butter and add the flour and seasonings, stirring constantly, to make a roux. Mix in the onions. Then, add the cold milk. Stir until thickened; then, add the cauliflower pulp and water. Cook for 35 minutes, stirring occasionally. Serves 6.

Peg Rahn's

2 tablespoons oil
2 pounds boneless pork (shoulder), cut in thin strips
1 cup water
1 teaspoon salt
½ teaspoon pepper
2 cups chopped onions (2 large)
½ cup chopped celery
1 can 15 ounce tomato sauce
¼ cup firmly packed brown sugar
2 tablespoons cider vinegar
½ teaspoon chili powder
8 rolls, split

Brown the pork strips in the oil in a large skillet. Stir in the remaining ingredients and cook until the pork is very tender and the sauce is thickened, over medium low heat that will take about an hour, covered. Spoon over the rolls to serve, Serves 8.


Brown 6-8 seasoned pork chops in an electric skillet. Then combine ½ bottle (small) catsup, 3 tablespoons of sugar, 1 tablespoon cornstarch. Mix well. Then, add some chopped onions (or dried) to the skillet. Turn the heat down to low and pour the catsup mixture over the chops and onions. Cook on low, covered, for about 2 hours, turning the chops occasionally. Serve right from the skillet.


Brown 6 seasoned pork chops in 1 tablespoon butter. Remove from the skillet. In the drippings, gently cook 1 diced onion and several stalks of diced celery. Add 1 cup of uncooked, regular rice; heat and stir until the rice is golden. Stir in 1 can of cream of mushroom or chicken soup. Stir until well mixed. Pour into a casserole. Place pork chops over the rice. Bake, covered, at 350° for 45 minutes; then continue baking uncovered for 15 minutes more.

(from St. Luke's Hospital)

Dilute cream of mushroom soup with an equal amount of milk. Cook desired amount of noodles and drain. Brown and drain hamburger. Combine the soup, noodles and cooked hamburger. Then, add some stuffed olives and chopped onion. Heat in a 350° oven for about 30-35 minutes. Remove from oven and top with grated cheddar cheese and Chinese noodles. Finally. Sprinkle the top with Spanish peanuts. Return to oven for an additional 10-15 minutes to melt the cheese. Serve hot.

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1 can salmon
1 10 ounce package frozen chopped broccoli
2/3 cup chopped onion
3 tablespoons butter
3 tablespoons flour
2 cups Half 'n Half
3 cups milk
2 cubes chicken bouillon
½ teaspoon salt
¼ teaspoon thyme
1/8  teaspoon cayenne pepper

Drain the salmon, reserving the liquid and break the salmon into chunks (with a fork). Prepare broccoli according to package directions and drain. Sauté the chopped onion in the butter. Blend in the flour. Add the reserved salmon liquid and the chicken bouillon cubes and the seasonings. Add the milk and the Half 'n Hall. Stir. Add the broccoli and the salmon and heat, stirring occasionally.


1 bunch of broccoli
1½ cups of boiling water
2 cans (10½ ounce) cream of chicken soup
1 cup light cream
salt, pepper and cayenne, to taste

Cut off and discard large leaves and tough stalks of the broccoli. Wash and chop the broccoli florets coarsely. Add the boiling water. Boil rapidly until tender. Using all the liquid, chop the broccoli very fine in the blender (or force through a coarse sieve). Then, in a saucepan, mix the soup, cream and broccoli (plus liquid). Season to taste. Heat to simmering. Top with croutons and grated Parmesan cheese. Makes about 1 quart.


1 teaspoon vanilla
2¼ cups ground oat flour
2 teaspoons soda
¼ teaspoon salt
1 cup chopped peanuts (optional)
1 cup margarine or butter
1 cup peanut butter (either kind)
½ cup white sugar
2 eggs
1 cup brown sugar

Beat together the margarine, peanut butter and sugars. Blend in the eggs and vanilla. Add the combined dry ingredients and mix well by hand. Stir in the nuts if desired. Chill the dough for several hours. Shape into 1 inch balls. Place on an ungreased cookie sheet. Dip a fork in sugar and press into the cookies to make a crisscross pattern. Bake at 350° for about 10 minutes or until the edges are a golden brown.

This was a very popular recipe. But have a caution: don't use a "recycled" paper bag.

BAR-B-QUED CHICKEN (in paper bag)

1 chicken, cut up


3 tablespoons catsup
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire
3 tablespoons brown sugar
4 tablespoons water
2 tablespoons melted butter
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt

Heat all these ingredients together, in a saucepan, and mix well. Then, dust the chicken pieces with flour, salt and pepper. Grease the inside (all of it) of a heavy, brown grocery sack. Pour the sauce over the chicken and put it all into the bag. Tie the end of the sack shut and place on a cookie sheet. Cook at 350°-375° for 1½ hours. Slit the bag open, fold back, and serve.


½ pound bacon, diced
1 medium onion, chopped
½ cup chopped celery
2 tablespoons flour
4 cups milk
1 can cream style corn (1 pound 1 ounce)
1 can (1 pound) of tiny whole potatoes, diced
½ teaspoon salt
1/8 teaspoon pepper
parsley and paprika

In a large saucepan, fry the bacon until crisp. Remove and drain. Pour off the drippings, reserving 3 tablespoons. Add the onion and the celery and sauté until tender. Remove from heat and blend in the flour and cook over low heat until the mixture is "bubbly". Remove from heat and stir in the milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Blend in the corn, potatoes, salt and pepper. Heat thoroughly. Stir in the crumbled bacon. Sprinkle each serving with parsley and paprika. Serves 6.

TIP: Substituting powdered sugar: Powdered sugar carries with a small amount of cornstarch to lessen lumping. DO NOT try to substitute powdered sugar for granulated sugar in baking. However, in other uses, substitute 1¾ cups of powdered sugar for 1 cup of granulated sugar.

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Dissolve 4 packages of dry yeast in 1 cup of warm water, along with 1½ tablespoons of sugar, in a small bowl. Meanwhile, melt 2 sticks of butter (or margarine) in a medium sized roaster. Then, pour 1 regular can of evaporated milk into the roaster, plus 1½-2 cans of water, ½ cup of sugar (additional), 2-3 tablespoons salt, 1/3 cup of caraway seeds. Mix well. Now, add the yeast mixture to the butter/milk mixture in the roaster. Mix this well. Then, sift in 5 cups of medium rye flour (Robin Hood), and beat to make a sponge (with a wooden spoon). To stiffen the "sponge", add 3-4 cups of white flour. Beat until smooth (with a wooden spoon). Let it rise until just about doubled, about 1 hour. Now, start adding 15 to 20 cups of white flour, adding about 1 cup of melted lard (or Crisco) a little at a time, as needed. Knead well, about 45 minutes, or more. Then, put the dough back into the cleaned up roaster and let it raise until, at least, doubled, about 1½ or 2 hours. When raised, form into loaves, using large bread pans, the roaster, etc. NOTE - Make sure the pans are well greased. Let the dough continue to rise in the pans until almost doubled, again. Start the oven (with the bread in it) at 275° for 15 minutes; then increase the heat to 350°-375° for about 50 minutes, or until done. Cool on a rack and butter the crusts. Serve.


1 package active dry yeast
¼ cup warm water
1½ teaspoons salt
1 cup lukewarm water
3½-3¾ cups sifted all purpose flour
1 egg white

Soften yeast in the warm water. Combine the salt with the lukewarm water. Beat into the salt water 1 cup of flour; then blend in the softened yeast. Stir in 2¼ to 2½ cups of flour (or enough to make a stiff dough). Knead 10-15 minutes, working in the remaining ¼ cup flour. Place dough in a lightly greased bowl, cover and let rise until doubled (about 45-60 minutes). Punch down and let rise until doubled again (about 35-45 minutes). Turn out onto a lightly floured board and divide in half. Cover and let rest for 10 minutes. Divide each half into 9 portions (18 total). Shape into round or oval rolls, place onto greased baking sheets, sprinkled with cornmeal. Add 1 tablespoon water to the slightly beaten egg white and brush the rolls. Cover with a damp, cloth not touching the dough (like a tent). Let rise until doubled (45-60 minutes). Fill large shallow pan with boiling water on a lower rack of the oven. Bake rolls at 400º for 15 minutes, brush again with egg/water mixture and continue baking for 10-15 minutes or until they are golden brown. Cool in a draft.


2 cups unsifted flour
2 tablespoons sugar
½ teaspoon salt
1 package active dry yeast
½ cup milk
¼ cup water
2 tablespoons margarine or butter

Combine ¾ cup flour, sugar, salt and the undissolved yeast (in a large mixer). Heat the milk, water and the margarine to lukewarm. Add this liquid to the dry ingredients. Beat at a medium speed for two minutes. Add ¼ cup flour and beat at high speed for two minutes. Then, stir in enough of the remaining flour to make a "sticky" dough. Turn out on a floured board and knead for 2-3 minutes, or until smooth. Place in a greased bowl (and grease top of dough). Cover and place in large pan of very warm water. Let rise for 15 minutes. Turn out onto the floured board and divide dough into 12 equal pieces. Shape into smooth balls. Arrange in a greased 8 inch round cake pan. Cover and place this pan in a shallow pan of very warm water. Lift rise again for 15 minutes. Bake at 375° for 20-25 minutes, or until done. Remove from pan and cool slightly (brush the tops with butter or lard.) Makes a dozen.


1 package dry yeast
¾ cup warm water
¾ cup lukewarm milk (scalded and cooled)
¼ cup sugar
2¼ teaspoon salt
¼ cup shortening
4½ cups all purpose flour

Dissolve yeast in the warm water. Stir in the milk, sugar, salt and shortening. Then, add 2½ cups of the flour. Beat until smooth. Finally, mix in enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured board, and knead until smooth and elastic (about 5 minutes). Place dough into a greased bowl; cover and let rise until doubled (about 1½ hours). Punch down and divide the dough into 24 equal pieces. Shape into balls. Place into greased muffin tins or on a greased cookie sheet. Cover and let rise again until almost doubled (about 45 minutes). Heat oven to 275° and bake (when ready) for 20-30 minutes, but do NOT allow the rolls to brown. Remove from pans and allow to cool at room temperature. Put the rolls into freezer bags, which can be frozen to store in the refrigerator. To serve: brown the rolls in a 400º oven for 7-10 minutes.

TIP: A substitute for chocolate in baking: 3 level tablespoons of cocoa, plus 1 level tablespoon of shortening (liquid or solid) equals 1 square (1 ounce) of unsweetened, baking chocolate,

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Bette Forberg from National Oats shared the "Open Line" early in April and left us some novel ideas for using this time honored grain:


1¾ cups boiling water
1 cup quick oats
1 cup sugar
1 cup brown sugar
½ cup butter
2 eggs
1¾ cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 ounce) chocolate chips
¾ cup chopped walnuts

Pour water over oats and allow to stand for 10 minutes. Add sugars and butter and stir until butter melts. Add eggs, one at a time, mixing well after each addition. Sift dry ingredients and add to mixture. Add 1 cup chocolate chips. Pour batter into a greased and floured 9 x 9 inch baking pan. Sprinkle remaining chocolate chips and walnuts on top. Bake at 350º for 1 hour.


1 cup oatmeal
2 tablespoons shortening
2 cups boiling water
1 package active dry yeast
½ cup milk, scalded and cooled
½ cup white corn syrup
1 tablespoon sugar
2 teaspoons salt
1 egg
2 cups whole wheat flout
3-3½ cups all purpose flour

Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in warm milk (should not be warmer than 110. F.).

Combine oatmeal mixture with syrup, sugar, salt and egg. Mix very well, Add yeast. Gradually add the whole wheat flour and enough all purpose flour to make a firm dough. Knead on a lightly floured board until smooth and elastic. Place dough into a greased bowl, turning once to grease surface. Let rise until double in size. Punch down and divide into 2 sections. Shape into loaves and place into greased 9 x 5 inch loaf pans. Let rise until double in size. Bake at 350º for 1 hour, or until bread sounds hollow when tapped with finger.

TIP: To remove blood stains use hydrogen peroxide (full strength), but test on a sample if the fabric is brightly colored. Works well on synthetics.


1 package active dry yeast
¾ cup warm water (110º)
¼ cup shortening
¼ cup sugar
1 egg
2 tablespoons cocoa
1 teaspoon salt
2¼ cups flour
¼ cup oatmeal
2 tablespoons melted butter
1½ teaspoons cinnamon
3 tablespoons sugar

Brown Butter Glaze:

1½ tablespoons butter
¾ cup sifted powdered sugar
1 tablespoon cream
½ teaspoon vanilla

Dissolve yeast in water. Add shortening, sugar, egg, cocoa, salt and 1 cup of the flour. Beat 2 minutes at medium speed of mixer, scraping bowl frequently. Stir in remaining flour and oats and blend until smooth. Scrape batter from sides of bowl and cover bowl. Let rise until double in bulk, about 1 hour. Stir down batter by beating about 25 strokes. Turn out on floured board (dough will be soft) and divide into 8 equal parts. Shape each into a ball, roll in butter and then in cinnamon and sugar which have been blended together. Place balls of dough next to each other in a greased 9 x 5 inch loaf pan. Cover. Let rise until double in bulk (about 40 minutes). Bake at 375° for 35 minutes. Remove from pan immediately. Cool. Prepare glaze by browning butter in a saucepan over medium heat until a delicate brown. Blend in remaining ingredients until smooth. Drizzle over cooled loaf.

Here is one of the most requested recipes of the past two months:


Prepare 1 package of lemon Jello with 1½ cups of boiling water. In a separate bowl, whip 1 8 ounce package of cream cheese, plus 3 tablespoons powdered sugar, 1 teaspoon vanilla and 1 small can of evaporated milk. Add this to the lemon jello. Pour into a pan or mold that has been greased with mayonnaise. Refrigerate overnight.

Layer #2:

3 cups of boiling water
2 packages red Jello (any flavor)

Mix well and fold in 1 can of cherry pie filling. Cool. Pour over the first layer. Refrigerate until set.

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RUBY PARTY SALAD (from Minneapolis)

1 6 ounce package cherry Jello
1 cup boiling water
1 21 ounce can cherry pie filling
1 20 ounce can crushed pineapple, drained (reserve the juice)
1 one pound can of green grapes, drained (reserve the juice)
2 bananas, sliced

Dissolve the Jello with the boiling water. Add the crushed pineapple and the grapes, plus the can of cherry pie filling. Mix well. Pour into a 9 x 13 inch pan. Let the jello mixture set up a little. Then, mix in the sliced bananas. Refrigerate until set. Then frost.


Combine the pineapple and the grape juices with enough water to make one cup. Add 1 egg and beat lightly. Then, add 3 tablespoons flour and ¼ cup sugar. Cook over low heat until thick, stirring constantly. Cool. Finally, fold in 2 cups of whipped cream. Frost the salad and sprinkle with sliced, toasted almonds. Chill.

COTTAGE RAISIN PIE (a dairy farm favorite of 100 years ago)

1 cup raisins
2 cups cottage cheese
½ cup sugar
1 cup cream
½ teaspoon salt
1 teaspoon grated lemon rind
3 eggs, beaten
1 9 inch unbaked pie crust

Soak raisins in hot water 15 minutes to soften. Drain and chop. Press the cheese through a strainer or blend until smooth. Combine cheese, sugar, cream, salt, lemon rind and eggs, mixing thoroughly. Stir in raisins. Pour into pie crust and sprinkle with nutmeg. Bake 10 minutes at 475°. Lower temperature to 350º and continue baking for 30 minutes, or until a knife inserted in the center comes out clean.

We seemed to have our own "back to basics" movement on the "Open Line" this time.


2 cups milk
2 heaping tablespoons flour
2/3 cup sugar
2 egg yolks, slightly beaten

Combine and cook in a double boiler (or a saucepan over medium heat), stirring constantly, until it bubbles and thickens (about 1-2 minutes).

Della Reese's

1 package yellow cake mix
¾ cup sugar
¾ cup water
¾ cup orange juice
3 tablespoons orange peel, cut in thin slices (white parts removed)

Prepare the batter from cake mix according to package instructions. Place well greased paper hot drink cups on a baking sheet and spoon in the batter, filling the cups about half full. Bake in moderate oven (375°) about 25 minutes or until done (test for doneness). Meanwhile, make syrup by combining sugar, water, orange juice and orange peel. Cook mixture for five minutes. When cakes are done, cool a minute or two, then turn out of cups onto serving plate. Drizzle immediately with hot orange syrup, soaking cakes well. Chill. Serve cold with whipped cream Makes nine or ten cakes.

VARIATION: 3 or 4 teaspoons of rum (or more, but not exceeding ¼ cup) may be added if so desired.


1 cup country sour cream
½ cup sugar
3 egg yolks
2 tablespoons cornstarch dissolved in cold water
2 tablespoons vinegar (white)
½ teaspoon salt
¼ teaspoon cinnamon
1 teaspoon vanilla
¾ cup steamed raisins

Cook all but raisins until thick and smooth. Drain raisins and add to rest of recipe. Pour into 9" baked pie shell. Make meringue. Brown. (Nuts are optional)

TIP: To pep up canned cherry pie filling, just add 1 teaspoon almond flavoring.


Dissolve 1 3 ounce package of raspberry Jello in 1 cup of boiling water. Stir in 1 20 ounce can of cherry pie filling, while the Jello, is hot. Pour into a 9 x 13 inch pan. Chill until partially set. Then, dissolve 1 3 ounce package of lemon Jello in 1 cup of boiling water. Beat together 1 3 ounce package of cream cheese and ½ cup mayonnaise (or salad dressing). Gradually, add the lemon Jello to the cream cheese mixture. Stir in 1 cup of undrained, crushed pineapple. Finally, fold into this mixture ½ pint of whipped whipping cream, plus 1 cup of mini marshmallows. Spread over the cherry layer and chill. Sprinkle with chopped nuts.

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1 can of chunk pineapple (13½ ounce) drain the pineapple and reserve the juice
½ small jar of maraschino cherries. Again drain the cherries and reserve the juice.
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon cinnamon
1-2 tablespoons lemon juice

Slice the cherries into pieces. Measure the pineapple juice and enough of the cherry juice to make ¾ of a cup. Combine all ingredients, except the fruit, and bring to a boil, stirring constantly, until it thickens. Finally, stir in fruit and lemon juice. Mix well. Store in the refrigerator. Recipe can be doubled. (Yields 1¾  cups).

Peg Rahn's

1/3 cup salad oil
¼ cup sesame seeds
1 large bunch spinach
1 cucumber, peeled and cubed
3 scallions thinly sliced
½ teaspoon salt
2 tablespoons lemon juice

Sauté the sesame seeds in the salad oil until golden, about three minutes, stirring constantly. Cool. Wash and dry the spinach and tear into pieces. Combine with the cucumber and scallions and chill well. Add the salt and lemon juice to the sesame seeds and oil for the dressing and mix well. Pour over the salad just before serving. Serves two to four.

Jerry Carr sat in one Saturday and collected the following delicacy:


3 squares of unsweetened chocolate (or 3 ounce package of chocolate chips)
½ cup butter
3 eggs, slightly beaten
¾  cup sugar
½ cup flour
1 teaspoon vanilla
2/3 cup sweetened, condensed milk
2 2/3 cups coconut

Melt the chocolate and the butter together. Stir in the slightly beaten eggs, sugar, flour and vanilla. Mix well. Pour into a well greased 9 inch pie plate. Combine the milk and the coconut and spoon over the top (leaving a one inch border around the top of the pie). Bake at 350° for 30 minutes. Cool before serving.


2 cups milk
1½ cups quick oats
2 tablespoons sugar
1 cup sifted flour
2½ teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/3 cup melted (or liquid) shortening

Pour the milk over the oatmeal and let stand for 5 minutes (or so). Sift the dry ingredients together. Then, combine all ingredients and mix well. Use ¼ cup of batter for each pancake on a hot, lightly greased griddle. Makes about 14-16.

ORANGE/HONEY SAUCE (for Oatmeal Pancakes)

1 tablespoon cornstarch
¾ cup water
¼ cup frozen, orange juice concentrate
¼ cup honey
1 tablespoon butter
½ cup raisins

In a saucepan, gradually add the water to the cornstarch. Add the remaining ingredients, over medium heat, stirring constantly until thick and clear. Makes about 1½ cups of sauce.

Here's a yummy idea:


1¼ cups sifted all purpose flour
3½ teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
1¼ cups mashed cooked yarns (or sweet potatoes)
1¼ cups melted butter
2 eggs, well beaten
1½ cups milk

Sift the dry ingredients together. Combine the remaining ingredients and mix well. Add to the dry ingredients, and mix only until blended. Drop by spoonfuls onto a hot, greased griddle. Brown on both sides. Serve hot with butter, honey, jelly, syrup, powdered sugar, etc.


To 1 cup of mayonnaise add ½ cup chopped green anion tops, ½ of a chopped green pepper, 12 parsley sprigs chopped, 4 spinach (or lettuce) leaves, broken up and 1 tablespoon lemon juice. Mix well. Then, fold in ½ cup of whipped cream. Store in the refrigerator.

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Spanish sauce:

¾ cup chopped green pepper
¾ cup chopped onion
½ stick butter
2 teaspoons all purpose flour
1 15 ounce can tomato sauce
1 4 ounce can of mushroom pieces, drained
2 tablespoons sugar

Sauté the green pepper and the onions in the butter until tender. Stir in the flour. Then, add tomato sauce, drained mushrooms and the sugar. Cook over low heat, stirring constantly until thickened. Keep warm.

Egg puffs:

6 eggs
¾  cup flour
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon celery salt
1½ cups (or 6 ounce) shredded cheddar cheese

Beat the eggs, at a high speed, until thick (about 10 minutes). Combine the flour, baking powder, salt, and celery salt. Gradually add the flour mixture to the eggs, beating at low speed until the dry ingredients are just moistened. Fold in the cheese using about ¼ cup for each cup. Then, pour the batter onto a lightly buttered, hot griddle. Turn when browned on one side. Serve 3 puffs with each serving. Top with the spanish sauce.


Use equal parts of catsup and grape jelly. Simmer the cocktail hotdogs in the sauce and serve.

Don't let the title fool you; this beverage would be good anytime of the year.


2 large cans orange juice (46 ounce)
2 large cans apricot juice
1 large can grapefruit juice
1 large can water

Pour all ingredients into a large coffee percolator. In the basket, put ½ cup brown sugar, 1 whole lemon, sliced; 8-10 whole cloves. Perk as for coffee.


1 tablespoon butter
1 tablespoon flour
¼ teaspoon salt

Combine with 1 cup of milk until well blended stirring constantly over low heat (to make a white sauce). Then, add 2-4 tablespoons of drained horseradish and ¼-½ teaspoon prepared mustard.. Mix well. NOTE. To make a very rich, creamy sauce double the butter, flour and horseradish and use heavy cream instead of milk (omit the mustard). Or add 4 tablespoons of applesauce and 2 tablespoons of finely minced almonds. Another variation: add 1 tablespoon of minced pimento and 1 tablespoon of lemon juice.


1 pound of powdered sugar
1 3 ounce package instant pistachio pudding mix

Combine the two ingredients well. Add 5 tablespoons of light cream and ¼ cup of soft margarine. Knead thoroughly until well mixed. Place in a greased 9 x 5 inch loaf pan. Let it set for 30 minutes and cut into squares.

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