Page 1 Top of Page


1 can red tart pie cherries
1 cup sugar
Few drops red food coloring
Almond extract
1 package white cake mix (regular size)

Mix cake mix according to package directions. Pour into a 9 by 13 inch cake pan. Mix cherries, sugar and food coloring. Heat until sugar dissolves. Let stand to cool. Pour cherry mixture evenly over cake batter. Bake at 350° for 25 to 30 minutes.


1 egg plus one egg yolk
2 tablespoons cream
1 cup plus 2 tablespoons flour
1/8 teaspoon baking powder
½ teaspoon salt

Beat eggs well with fork and add cream. Beat well and mix in remaining ingredients. Mix with fork until it forms a ball. Divide in three balls. Roll each thin. Let dry a short time then dust with cornstarch. Stack and cut into noodles.


Preheat oven to 350°

1 cube butter
1 cup ground up vanilla wafers
1 cup chocolate chips
1 cup angel flake coconut
1 cup pecans
1 can Eagle Brand milk

Melt butter in shallow baking dish. Spread remaining ingredients, in the order given, evenly in dish, making a layer each time. Pour 1 can Eagle Brand milk over layers. Do not stir. Bake 30 minutes and cool and refrigerate overnight. Cut in squares and serve.


2 frozen packages of chopped broccoli
1 can mushroom soup, undiluted
½ cup mayonnaise
1 tablespoon lemon juice
½ cup grated sharp cheese
1  2 ounce jar pimiento
1 cup crushed Ritz crackers
¼ cup slivered almonds

Cook broccoli as directed. Arrange in buttered casserole. Mix soup, mayonnaise, lemon juice, and cheese. Spoon over broccoli. Top with pimiento, nuts and crackers. Don't leave one ingredient out! Bake at 350° for 20 minutes. (Mrs. Ben Semelroth, Cedar Rapids, Iowa)


Cook chicken or rabbit until it falls from the bones. Cut meat in small pieces and put into 10 by 14 by 2 inch pan. Pour sauce over chicken or rabbit and spread or spoon pastry mixture over meat and sauce.


Rub 2 tablespoons butter and 3 tablespoons flour together. Add 1 cup cream or milk and 2 cups warm stock. Pour over meat in pan.


Mix 2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons shortening.
1 egg (beaten light)
1 cup milk.

Spread or spoon over meat and sauce.

Bake at 350° for 45 to 60 minutes. A year old hen is the tastiest. (Mrs. D. M. Jones, Conroy, Iowa)


Mix 1 cup flour
2½ cups dried milk
3 teaspoons salt

Cut in 1 cup margarine (two sticks). Refrigerate. To use, mix ½ cup mixture to 1 cup hot water.

Page 2 Top of Page


2 tablespoons butter
2 tablespoons oil
2 medium onions, chopped
¼ cup chopped green pepper
1 clove garlic, minced
Half of bay leaf
1 cup uncooked rice
4 medium tomatoes or ½ cup canned
2 10 ounce cans beef consommé
2 cups cooked diced ham
½ pound cleaned shrimp

Melt butter and oil in big kettle. Add rice and stir constantly until rice is nearly popped and brown. Add garlic, green pepper, onions and continue cooking until rice is golden brown. Add tomatoes, consommé, ham and cover. Cook slowly for 20 minutes. Add shrimp and cook another ten minutes, or until rice is cooked. (This should not be dry but a little soupy or moist. Add more liquid if necessary.)


2 quarts chopped fresh tomatoes
4 tablespoons chopped onions
4 tablespoons chopped green peppers
6 tablespoons chopped celery
2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
4 tablespoons chopped lettuce
4 tablespoons chopped cabbage
4 tablespoons chopped carrots

Cook all but tomatoes until tender. Add tomatoes and cook until soft. Rub 3 tablespoons sugar through sieve. Add 1 teaspoon salt, 1 teaspoon lemon juice and 1 teaspoon MSG or Accent. Heat to boiling and can.


4 cups quick oatmeal
½ cup white Karo syrup
2 sticks (1 cup) margarine
1 cup brown sugar
1 6 ounce package chocolate chips
¾ cup peanut butter

Mix first four ingredients and spread in jelly roll pan. Bake at 350° for 10 to 15 minutes. Melt chocolate chips and peanut butter. Spread over baked mixture. Cut in bars and serve.


2 cans sour, pitted cherries, drained
1 cup cherry juice
2 tablespoons cold water
3½ tablespoons cornstarch
3 tablespoons sugar

Dissolve cornstarch in cold water, add to boiling cherry juice, then add sugar and boil until clear. Add cherries, plus a few drips of red coloring. Set aside.

2 cups flour
¾ cup shortening
Dash of salt
3 teaspoons baking powder
½ cup milk
½ cup sugar

Mix first four ingredients as for pie, rolling very thin. Line jelly roll pan, cover with cooked cherry filling. Sprinkle on additional sugar. Then cover with the following streusel topping.

1 cup flour
1 cup sugar
½ cup butter

Sprinkle over top and bake at 350° for 30 to 40 minutes. Serve with or without whipped cream or topping. Serves 18 people or more. (Mrs. Edwin Frederick, Strawberry Point, Iowa)


½ cup long grain rice
3 cups milk
3 tablespoons sugar
1 teaspoon vanilla
Pinch of salt

Mix in greased casserole. Bake a total of two hours at 325°. Mix every half hour up to last 30 to 45 minutes, then do not stir and let brown.


1 cup corn meal, moistened with warm water
½ cup sugar
½ teaspoon salt
5 or 6 eggs
4 cups milk

Mix corn meal, sugar and salt. Beat eggs with milk and pour into corn meal. Stir well and bake like custard pie.

Page 3 Top of Page


Dissolve 1 cup dry skim milk in ½ a gallon homogenized milk. Heat to 115° Add ½ cup prepared yogurt. Mix thoroughly with egg beater. Pour into small glass jars, keeping levels uniform. Place in water bath that reaches level of milk mixture. With lids off, heat water at 115°. Turn off heat. One and one half hours later, bring heat back to 115°. When yogurt is set, remove from bath and refrigerate in bottom of refrigerator. Cover with waxed paper and rubber band.


1 #2 can tart cherries
1 #2 can crushed pineapple
1 cup sugar
¼ cup cornstarch
1 cup sugar
½ teaspoon salt
1 cup brown sugar
1 cup oatmeal
2 cups flour
1 cup melted margarine
1 teaspoon soda
1 cup dry cereal

Prepare first four ingredients for filling. Heat juice with sugar and cornstarch until thick then add cherries and pineapple. Set aside. Mix remaining ingredients until crumbly. Press half of last mixture into large 9 by 13 inch cake pan. Pour in filling. Cover with remaining mixture. Bake at 350° for about 25 minutes.


4 pounds hamburger
2 medium onions
¼ cup minced onions
1 pinch minced garlic
2 or 3 crushed gay leaves
1 7-ounce can of tomato sauce
1 tablespoon MSG or Accent
4 eggs, whole
½ pound crushed crackers
1 tablespoon of chopped green peppers

Mix all ingredients together in a very large mixing bowl. Bake in a small roaster. Cover with catsup. Bake at 350° for 1 hour and 15 minutes or until done. Will serve 10 or 12 people. (Bob Hinkle, Marengo, Iowa)


1 cup water
3 heaping tablespoons powdered skim milk
1 tablespoon (rounded) cocoa
2 tablespoons artificial sweetener
¼ teaspoon vanilla

Blend in blender, adding ice cubes until thick like milkshake.


1 rump roast
3 to 5 garlic buds
Fresh parsley

Apply Accent heavy, salt light, and stick garlic buds in top of roast. Pile as much fresh parsley as possible on rump roast. Bake covered at 225° until done. Can be served anyway, but best sliced and served as Italian beef sandwiches.


Mix ½ cup crumpled Roquefort cheese, ½ teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon lemon juice, and a few drops of WOR sauce. Mix well. Fold in 1 cup dairy sour cream and chill.

Mix ½ cup Roquefort or bleu cheese with ½ cup commercial sour cream, two 3 ounce packages softened cream cheese, ½ cup mayonnaise, 1 tablespoon lemon juice, ½ teaspoon salt and 2 teaspoons sugar.

Mix 1½ cups Miracle Whip salad dressing with 1 level teaspoon sugar, half and half (as desired), ½ to ¾ carton creamy cottage cheese. Crumble Kraft whipped Roquefort cheese over salad and top with above mixture.


Mix 8 cups sifted flour, 4 tablespoons baking powder, 4 teaspoons salt, 1½ cups non fat dry milk and 1½ cups vegetable shortening. Refrigerate until needed. For biscuits, use 2 cups mix to 1½ to 1¾ cup water.


Mix 1½ cups waffle batter with ¾ cup oil and 3 eggs. Let brown in waffle iron and throw away. Will season and clean waffle iron.

Page 4 Top of Page


45 marshmallows
2/3 cup milk
2 packages Dream Whip, whipped
80 Ritz crackers
2 cans cherry pie filling

Heat marshmallows and milk to melt and set aside to cool. Mix Dream Whip with cooled marshmallow mixture. Crush Ritz crackers and line 13 by 9 inch pan with half of crackers. Pour half of marshmallow mixture over crackers. Pour cherry pie filling over marshmallow mixture. Cover with other half of marshmallow filling and top that with remaining crackers. Refrigerate overnight. Cut in squares to serve with a dab of topping. Cherries may be heated a little to make easier to spread. (Elsie Carr, Caledonia, Illinois)


1/3 cup sugar
1/3 cup soft margarine or butter
½ teaspoon salt
½ cup boiling water
¾ cup evaporated milk
1 package dry yeast
¼ cup warm water
2 eggs, beaten
1 cup raisins
4½ cups flour

Mix sugar, butter, salt together in a large mixing bowl. Add boiling water and stir until butter is melted. Add evaporated milk. Sprinkle yeast on warm water and stir until dissolved. Add to first mixture. Stir in eggs and raisins. Add flour a cup at a time, and beat till fairly smooth after each addition. Cover and let rise until double, about 1-1½ hours. Beat batter down and then beat for two minutes with a wooden spoon. Turn into well greased pan. Let rise, uncovered until double, about 45 minutes. Bake at 375° for 55 minutes. (Mrs. Carl Graham, Davenport, Iowa)


First, put salt in the water, this makes peeling easier. Start in cold water. Bring to a boil. When boiling is reached, cover and turn off heat immediately. Let set five minutes for soft boiled eggs or thirty minutes for hard boiled eggs. Eggs right from the refrigerator can be used with this method.


Squeeze some of the chlorophyll toothpaste on a piece of paper and close refrigerator overnight.


1½ cups sugar
½ cup shortening (vegetable is best)
1 cup milk
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon nutmeg
¼ teaspoon salt
1 cup hickory nutmeats, chopped fine
3 egg whites, beaten

Mix sugar and shortening. Sift dry ingredients together. Add the 1 cup milk and other dry ingredients alternately, add in dry first and last. Add nutmeats. Fold in beaten egg whites. Grease and flour two layer cake pans. Bake in moderate oven at 350° (no time given).


2½ tablespoons flour
½ cup milk
½ cup butter
½ cup sugar
Pinch of salt
½ teaspoon vanilla
½ cup chopped nuts
Powdered sugar, at least one cup

Blend flour and milk. Cook over low heat to a very thick paste, stirring constantly. Cool to lukewarm. Meanwhile, cream butter with sugar, add salt and beat until fluffy. Fold in vanilla and nutmeats. Then add the cooked paste. Use about 1/3 of this for the filling between layers. To the remainder, blend in powdered sugar, a small amount at a time until right consistency for spreading. Frost tops and sides (Mrs. C. Cooling, Cedar Rapids, Iowa)


½ cup butter or margarine
4 squares unsweetened chocolate
3 cups sugar
½ teaspoon salt
1 can evaporated milk

Melt butter or margarine and chocolate in double boiler. Add sugar and stir until dissolved. Add salt and a few drops of vanilla. Slowly stir in 1 can evaporated milk.


Clean as much as possible off with polish remover. Then rub with oil of wintergreen thoroughly. Wash as usual and it should all come out in the wash.

Click here to go to the next month of 1968.

Top of Page

Click here to go to the list of bulletins.