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In a heavy pot, fry two slices of bacon, cut in half. Drain two cans green beans and pour into sizzling bacon. Salt and pepper to taste. Sprinkle 1 teaspoon sugar over green beans. Stir well to distribute bacon fat, salt, pepper and sugar. Put lid on pot, remove from heat and set aside for a few hours. Before serving, heat through for a few minutes and serve hot


Small box regular lemon pudding
3 egg yolks
10 ounce package of miniature marshmallows
3 egg whites
1 cup drained, crushed pineapple
1 cup cream, whipped
Left over angel food cake

Mix pudding as directed on box only using 3 egg yolks instead of 2. When cooked, add marshmallows. Stir till smooth. Let cool slightly. Beat egg whites and fold in. Add pineapple and whipped cream. Pour over angel food cake, torn in pieces, in a 10 by 14 inch pan. Let set for a few hours in refrigerator before serving. Overnight is best.


Pour ½ cup boiling water into blender container. Add a regular size package of Jello and mix slightly. Slowly add 1 cup chipped ice. Mix until completely blended. Pour over vegetables or fruit and refrigerate until set.


Mix 1 gallon water, ½ cup sugar, 11 small cans frozen lemonade, 1 scant tablespoon blue food coloring, ¼ teaspoon green food coloring, ½ gallon pineapple sherbet and 11 12-ounce bottles of SevenUp.


1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
1 egg, beaten
2 tablespoons milk
3 cups raw rhubarb
3 ounce package strawberry gelatin
½ cup unsifted flour
1 cup sugar
½ teaspoon cinnamon
¼ cup melted butter

Mix first four ingredients in mixing bowl. Mix egg with milk and pour over mixed ingredients. Press into greased pie tin. Put rhubarb on top of pastry. Sprinkle gelatin over the rhubarb. Combine last four ingredients to get crumbly topping for Rhubarb Surprise. Bake at 350° for 50 minutes.


6 cups water
2 cups sugar
3 ripe bananas
1 large can frozen orange juice concentrate
1 large can water
1 regular size can frozen lemonade
1 regular size can water
1 large can pineapple juice
Juice of  2 fresh lemons

Boil the 6 cups water and 2 cups sugar for 3 minutes. Beat bananas to consistency of fluffy egg whites. Combine all ingredients and freeze. Remove half hour before serving and add 2 large bottles of ginger ale. This punch has a very delicious full fruit flavor. It may be sipped or eaten with a spoon. It stays rather slushy. It's a beautiful yellow punch. (Grace Schroeder, St. Olaf College)


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10 ounce package frozen raspberries
2 tablespoons sugar
1½ tablespoons cornstarch
½ cup juice from berries (after draining berries reserve juice)
1½ cups commercial sour cream

Mix sugar and cornstarch and mix with juice. Boil for two minutes, stirring. Chill and add to berries. Add sour cream last. Can be used as filling and topping for two layer cake. Half and half may be substituted for ½ cup of the sour cream. If this substitution is made. double sugar and cornstarch amounts.


2 cups graham cracker crumbs
2  3 ounce packages raspberry Jello
2 cups hot water
2  10 ounce packages frozen raspberries
2 cups juice
30 marshmallows
¾ cup milk
1½ cup whipping cream

Spread crumbs in bottom of cake dish. Dissolve Jello in hot water. Drain juice from berries. Add cold water to make 2 cups liquid. Add to Jello. Add berries and let stand until almost set. Pour over crumbs in pan. Melt marshmallows in milk and cool. When cold fold in whip cream and spread over dessert. Sprinkle with a few crumbs and chill.


1 cup flour
¼ cup brown sugar
½ cup margarine
2/3 cup chopped nuts

Mix together. Press into bottom of 9 by 13 inch pan. Bake at 350° for 12 minutes.

30 regular size marshmallows
2/3 cup milk
1 package Dream Whip, prepared
2 small or 1 large package raspberry Jello
2 cups boiling water
2 packages frozen raspberries

Melt marshmallows in milk. Cool. Mix Dream Whip into cooled marshmallow mixture. Put over baked and cooled crust. Make jello with water and add frozen raspberries. Pour over marshmallow mixture. Let set. Serve with whipped cream topping.


4 cups berries
¾ cup sugar
1 tablespoon flour
½ teaspoon cinnamon
pinch of salt

Put berries in a buttered pan. Sprinkle sugar, flour, cinnamon and salt over them. Top with the following, mixed until crumbly:

¾ cup oatmeal
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon soda
¾ cup brown sugar
1/3 cup melted butter

Bake at 350° for 30 minutes. Serve with or without cream. May be topped with ice cream.


½ gallon pineapple sherbet
1 large package lime jello
2 packages Dream whip, prepared
1 regular size can crushed pineapple, drained
Crumbled Oreo cookies

Mix pineapple sherbet and Jello. Set aside until firm. Mix in electric mixer, Jello and sherbet mixture and Dream Whip until lumpy. Add crushed pineapple. Crumble enough Oreo cookies to cover bottom of 2  8 inch square pans. Pour Jello mixture over cookies. Top with more crumbs. Freeze.


Mix 2 cups powdered sugar, 2 squares melted chocolate, ½ cup butter or margarine and three egg yolks. Add three stiffly beaten egg whites and ½ cup nuts. Pour over one small box (1¾ cup) crushed vanilla wafers mixed with ½ cup butter in a g by 13 inch pan. Bake at 350° for 8 minutes. After baking spread with ½ gallon vanilla ice cream. Freeze.


Mix with following ingredients as directed:
2 packages Cherry Kool-Aid
2 6 ounce cans frozen orange juice
2 6 ounce cans frozen lemonade
46 ounce can pineapple juice
1 quart ginger ale

Combine all mixed ingredients. Makes 40 punch cups or 10 quarts.

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2 cups warm water
2 packages yeast
½ cup sugar
¼ cup softened shortening
1 egg
2 teaspoons salt
6½ to 7 cups flour

Mix yeast and warm water first. Then add remaining ingredients, using only enough of the flour to make a light elastic dough after kneading. Place in refrigerator for about 2 hours before using. Roll out ¼ inch thick. Cut into strips 1 inch wide and about four inches long. Dip in melted butter then in a mixture of brown sugar and cinnamon. Tie in knots. Bake 20 to 25 minutes at 375°. Frost with powdered sugar frosting while still warm.


¼ cup vegetable oil
1 teaspoon salt
¼ teaspoon pepper
2 cups sliced chinese cabbage
3 cups thinly sliced celery
1 pound can bean sprouts
4 ounce can water chestnuts, sliced
2  teaspoons sugar
2 cups chicken broth or water
2½ tablespoons cornstarch
¼ cup cold water
¼ cup soy sauce
2 cups sliced cooked chicken, cut in slivers

Heat oil, salt and pepper in a deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth. Cook 10 minutes. Blend cornstarch, water and soy sauce. Add to vegetable mixture and stir until thickened. Add chicken and heat through. Can be served over chow mein noodles or cooked rice. Makes 4 to 6 servings.


1 tablespoon instant coffee (powdered)
1 tablespoon Nestles "Quik"
1 package "Dream Whip"

Stir in coffee and "Quik" while preparing "Dream Whip" according to package directions.


1 can golden mushroom soup
1½ pounds ground beef
½ cup dried bread crumbs
1 egg, slightly beaten
¼ cup chopped onions
generous dash of pepper
(No salt)

Mix all ingredients, using only ¼ cup of the soup. Shape into 6 patties. Put in a shallow baking dish. Bake at 350° for 30 minutes. Drain off fat. Mix remaining soup with 1/3 cup water and pour over meat. Bake another 10 minutes.


3 cups rhubarb, cut in ½ inch pieces (1 pound)
1 can tart pie cherries, drained
1¼ cups sugar
¼ cup quick "Tapioca"
5 drops red food coloring
pastry for double crust pie

Mix ingredients together and let stand 15 minutes before turning into pastry shell. Bake at 400° for 40 to 50 minutes.


1 No. 2 can drained crushed pineapple
1 No. 2½ can drained apricots, cut in eighths
2  10 ounce packages frozen strawberries
4 large bananas, sliced
2 cups sugar
1 cup combined drained juices

Make syrup of sugar and juices. Bring to boil. Cool slightly. Put in frozen strawberries to finish cooling. Add other fruits. Mix well. Put in muffin tins with paper liners. Freeze. Makes 24 to 25 cups.


Soak 1 cup "Grapenuts" cereal in 2 cups sour milk for a few minutes. Add 2 cups sugar, 2 eggs and 4 cups flour sifted with 1 teaspoon soda and 1 teaspoon baking powder. Stir well. Bake in a greased loaf pan for 1 hour at 350°.

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Brown 3 to 4 pounds cubed lean beef (cubes 1 to 1½ inch squares) with 2 to 3 tablespoons oil. Brown on all sides before going on an outing and put in a plastic bag.

Fix 2 or 3 bay leaves in a piece of gauze or cloth tied with a string, long enough to tie to pot handle.

Chop or slice 5 or 6 carrots and 6 to 10 potatoes. Put in plastic bag.

Put the following spice mixture in a plastic bag. 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic chips, ¼ cup chopped onion, 1 tablespoon salt, ½ teaspoon pepper, ½ teaspoon paprika, dash of allspice and a dash of cloves, 1 teaspoon sugar and ½ teaspoon dry mustard.

Put ½ to 1 cup of flour in a plastic bag for thickening when cooked.

When you get ready to cook stew, use two quarts of water to rinse bags clean and to cook with. Cook and stir over fire for 1 to 2 hours. Will serve 8 to 10 hungry boys or a small group. Can reheat for second meal. (William Farr, Cedar Rapids, Iowa)


Sift 1 cup white cornmeal mix. Pour into a mixing bowl. Add 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon sugar. Stir up dry. Bring a pan of water to boil. Stir in enough boiling water to make a thick batter. Fry on Hot griddle, browning on both sides. Makes 4 cakes. (Virgil Powell, Cedar Rapids, Iowa)


6 cups sugar
6 eggs, separated
10 tablespoons flour
2 quarts milk
dash of salt
6 tablespoons vanilla

Scald milk then add combined sugar, flour and salt. Mix well. Add beaten egg yolks. Cook until thickened. When cool, add beaten egg whites and vanilla. To freeze: add 3 pints whipping cream and fill the rest with milk. Makes 3 gallons.

SPANISH TAVERNS: Cook for 7 minutes, 1½ cups water, ¾ cup catsup, 1 tablespoon chili powder, and 1 large onion (chopped). Add 2 pounds hamburger, 2 tablespoons prepared mustard and salt and pepper to taste. Cook 10 minutes. Serve hot on buns.

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