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3 pound fryer
½ cup butter or margarine
1 egg
½ cup evaporated milk
1 cup flour
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon salt

Cut up fryer into serving pieces. Melt butter or margarine on a cookie sheet.Beat egg and add milk. Dip chicken pieces into egg and milk mixture and roll in mixture of baking powder, flour, paprika and salt. Place pieces skin side down on buttered sheet. Bake thirty minutes at 400°. Turn pieces and bake thirty minutes longer.


3 cups flour
2 teaspoons salt
1 teaspoon baking soda
1 cup shortening
1 cup peanut butter
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups sugar
4 eggs
1 cup water
2 cups chocolate chips (12 ounce package)
2 cups oats

Cream shortening, peanut butter and spices with sugar and eggs. Combine dry ingredients and add alternately with water. Stir in chocolate chips last. Drop by teaspoons on greased cookie sheet. Bake 12 minutes at 375°.


Cream 1 cup sugar with 1 cup butter or margarine. Beat in one egg. Sift and add ½ teaspoon cream of tartar, 2 cups flour, ½ teaspoon soda and 1 teaspoon vanilla. Make into balls and roll in granulated sugar. Do not press flat. Place on ungreased cookie sheet and bake 8 to 10 minutes at 350°.


½ cup butter
1 cup sugar
1 egg
1 cup dates, sliced fine
1½ cups applesauce
1 cup walnuts, chopped coarse
1 cup raisins, chopped
½ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons soda
2 cups flour

Cream butter, sugar and add well beaten egg and vanilla. Sift dry ingredients and add with rest of ingredients. Mix and turn into a well buttered bread pan. Bake slowly in a 350° oven for one hour. As an optional butter frosting for top of cake, mix 1 cup confectioner sugar, 2 tablespoons butter, ½ teaspoon vanilla and 2 tablespoons hot water or milk, cream, sherry, brandy or rum. (Mrs.  Nedine Merryman, Cedar Rapids, Iowa)


3 cups graham cracker crumbs (36 squares)
1 cup evaporated milk
1 cup sugar
6 ounce package chocolate bits
¼ cup melted butter
½ cup nuts
1 teaspoon vanilla

Mix together and spread in greased 9 inch pan. Bake at 350° for 35 minutes.  Cool before cutting into 18 bars. Crush graham crackers rather coarsely. Do not use packaged crumbs as they are too fine.


Melt ¼ cup butter and add ½ cup grated cheddar cheese and ½ teaspoon salt. Mix real well and pour over popped corn.

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To be made in a 24 cup automatic coffee maker. In the basket combine:

4 tablespoons whole cloves
2 tablespoons whole allspice
12 one inch sticks of cinnamon, broken up

In the bottom of the coffee maker add:

2 quarts water
½ cup brown sugar
½ teaspoon salt
2  28 ounce cans unsweetened pineapple juice
4 bottles cranberry juice cocktail
1 teaspoon red food coloring

Plug in and let complete cycle. May be further enriched after it's made by the addition of adult beverages of choice.


1 cup sugar
1 cup sour cream
1 cup applesauce
3 eggs
½ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon salt

Beat 1 egg and 2 yolks and add to the above ingredients. Bake in a one crust pie shell until firm. Use the other two egg whites for meringue topping. (This is one of the oldtimer recipes, therefore no time and temperature is given.)


½ cup sugar
3 tablespoons flour
½ cup apple butter
2 tablespoons butter, melted
2 eggs
2½ cups milk
½ teaspoon nutmeg
1 unbaked pie shell

Combine all ingredients and beat thoroughly. Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake another 40 minutes or until firm. Serve with whipped cream or ice cream.

CHOCOLATE PEANUT BUTTER SAUCE: Combine 1 cup chocolate chips,  1 cup milk and ½ cup sugar in saucepan. Bring to boil, stirring constantly. Gradually stir in ½ cup peanut butter. Makes 2 cups.


1 cup uncooked elbow macaroni, cooked according to package directions, and drained
1½ cups cooked chicken, cut up
4 ounces sharp process American
cheese, shredded (1 cup)
10½ ounce can condensed cream of chicken soup
½ cup milk
1 small can chopped mushrooms, drained
¼ cup chopped pimiento
½ teaspoon prepared mustard
½ cup soft bread crumbs
1 tablespoon butter or margarine, melted

Mix bread crumbs and butter or margarine and sprinkle over top of combination of remaining ingredients that have been put in a greased casserole. Bake at 350° for 50 minutes, uncovered. Serves four.


1 cup butter
1¼ cups sugar
4 eggs
3 cups cake flour
2 teaspoons cinnamon
2 teaspoons mace
2 teaspoons cloves
1 teaspoon allspice
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon soda
½ cup strawberry jam

Dissolve baking soda in buttermilk and set aside. Cream butter and sugar and add eggs one at a time, beating after each addition. Sift and measure cake flour with remaining dry ingredients. Add alternately to creamed ingredients with buttermilk and soda mixture. Stir in strawberry jam. Bake 35 to 40 minutes at 350° in 9 by 13 loaf pan.

FROSTING: Cook 1 cup white sugar, 1 cup brown sugar, and 1 cup commercial sour cream to soft ball stage. Remove from heat. Cool slightly and add 1 cup  pecans, ½ cup raisins, 1 teaspoon butter and ½ teaspoon vanilla. Beat frosting, but while still warm spread on cooled cake.

CANNING APPLES: For every 4 cups apples, mix 1 cup sugar and let stand overnight. Next morning, heat juice and pour over apples packed in jars. Seal and cold pack for 20 minutes.

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6 to 8 cups shredded cabbage
2 carrots, shredded
1 onion, chopped fine
2 green peppers, chopped
1 teaspoon celery seed
½ teaspoon salt
1 envelope Knox gelatin
¼ cup cold water
1 cup vinegar
1½ cups sugar
1 cup salad oil

Mix vegetables, celery seed and salt well, Soften gelatin in cold water. Heat vinegar and sugar until sugar dissolves. Let cool and add gelatin mixture. Refrigerate until it looks like egg whites. Beat in 1 cup salad oil. Pour over vegetable mixture. Mix thoroughly. Refrigerate 24 hours. Will keep 2 to 3 weeks in refrigerator  without spoiling.


2 cups sugar
1 cup butter
1 cup oil
2 eggs
2 teaspoons vanilla
5 cups flour (may need 6 cups)
2 teaspoons soda
2 teaspoons cream of tartar
½ teaspoon salt

Make into small balls. Flatten with glass. Apply granulated or colored sugar  with bottom of glass at the same time. Bake at 375° for 8 to 10 minutes on ungreased cookie sheet. Makes 100.


¼ cup sugar
½ cup shortening
1 cup apple butter
1 teaspoon soda
½ cup milk
2¼ cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon vanilla
½ cup nuts
½ cup maraschino cherries

Cream sugar and shortening and add apple butter and soda. Add flour, baking powder and salt alternately with milk. Mix well. Add vanilla, nuts and cherries.  Drop by teaspoons on ungreased cookie sheet. Bake at 350° 10 to 12 minutes.


1 cup Pillsbury flour
1 teaspoon salt
1 teaspoon Italian seasoning or oregano, optional
2 eggs
2/3 cup milk

In a small bowl, combine above ingredients. Pour batter into 12 to 15 inch pizza pan that has been dusted with cornmeal. Tilt pan so batter covers bottom.  Arrange topping of meat. Bake on low rack at 425° for 25 to 30 minutes. Remove from oven and put rest of topping on. Return to oven for 10 to 15 minutes.


1/3 cup flour
1 teaspoon dry mustard
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon paprika
1½ pounds Swiss steak, cut in cubes
¼ cup cooking oil
1 large onion, diced
1 clove garlic
¾ cup cold water
2 cups disturbed tomatoes (slightly stirred)
1 cup large dry lima beans, soaked two to three hours or overnight.

Blend flour, mustard, salt, pepper and paprika. Dredge meat in mixture. Brown in cooking oil in heavy skillet. Add chopped onion and garlic. Cook until onion is transparent. Add rest of ingredients and cover. Simmer slowly until meat is done (2 to 2½ hours,) stirring occasionally to keep from sticking.


10 pork hocks
2 veal hearts
2 large onions
salt and pepper
1¾ cups vinegar

Boil hocks and hearts in separate pans till hock meat comes off bones easily and hearts are tender. Let cool till grease solidifies on hocks. Remove grease. Save liquid from hocks and hearts. Remove hock meat and discard bones. Cut up hearts. Return to broth with onion, adding 1 vinegar, salt and pepper and any other  spices. Cook till onion is done. Turn into three bread pans and let set.

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Make your regular sweet white yeast dough recipe. Let rise till double. Punch down and let rise again. While rising, grease an angel food cake pan. When dough has risen to double, pull off pieces about the size of walnuts. Dip in melted butter and then in a sugar/cinnamon mixture. Drop each ball in bottom of angel food cake pan until half full. Let rise again. Finish filling to an inch and a half from the top. Bake at 350° until done. Turn upside down to cool and serve.


1 pound ground beef
½ cup dry bread crumbs
¼ cup chopped onion
¼ cup chopped green pepper
2  8 ounce cans tomato sauce
3 cups cooked rice
¾ cup shredded cheese
1 teaspoon salt
¼ teaspoon pepper

Mix hamburger, crumbs, onion, green pepper and 1 can of the tomato sauce. Pat into 9 inch pie plate, covering sides and bottom well. Combine rice, ½ cup cheese and other can of tomato sauce. Place on top of hamburger and bake at 350° for 30 minutes. Remove from oven and top with remaining cheese. Return to oven five minutes longer until cheese is melted. Serves 6.


2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
½ teaspoon vanilla
½ teaspoon lemon extract
1 cup sugar
2 eggs, beaten
1 cup mashed bananas
½ cup chopped nuts

Sift first three ingredients together. Cream shortening, extracts and sugar together. Beat in eggs. Add dry ingredients alternately with mashed bananas with creamed mixture. Stir in nuts. Drop by teaspoons on greased cookie sheet. Bake at 350° for 15 minutes.

RUSSIAN TEA NUMBER 1: Mix 1 cup instant tea, 2 cups sugar, 1 small jar Tang, 1 package lemonade mix, 1¼ teaspoons ground cloves and 1¼ teaspoons ground cinnamon. Keep in covered jar. Mix 3 teaspoons of mix to 1 cup hot or ice water.

RUSSIAN TEA NUMBER 2: Mix 1 quart size Wyler lemonade mix, 1 cup Tang, ¾ cup Nestea instant tea, 1 cup sugar, 1½ teaspoons cinnamon, and ½ teaspoon ground cloves. Mix well. Store in airtight jars. Use 2 slightly rounded teaspoons  of mix to 1 cup hot or cold water.

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