Page 1 Top of Page

Prayer Bars, Ground Raisin Cookies, Mystery Cake, and Pudding Cakes are the big recipes in this month's bulletin. If you like cookies and cake as much as I enjoy them, you'll find this month's bulletin very much to your liking. As we said last month on the Open Line, it's also time to dig out your favorite recipes for the Thanksgiving table so I'll have them in plenty of time for the November bulletin.


½ cup butter or margarine
4 tablespoons cocoa
½ cup powdered sugar
1 slightly beaten egg
2 teaspoons vanilla
½ cup nuts
1 cup flake coconut
2 cups graham cracker crumbs

¼ cup butter
3 tablespoons cream
2 teaspoons dry vanilla pudding mix (not instant)
3 cups powdered sugar
1 teaspoon vanilla

One 9 ¾ ounce chocolate bar

To make the first layer, using the first group of ingredients, melt butter & cocoa in double boiler. Add powdered sugar, egg and vanilla. Set aside. Mix nuts, coconut, cracker crumbs. Add to first mixture. Mix well and press into bottom of 9 by 13" pan. Chill. For the second layer, using the second group of ingredients, melt butter, add cream, vanilla pudding mix and vanilla. Cook one minute, stirring constantly. Remove from heat and add powdered sugar. Blend well and spread over first layer. The third layer consists of the final ingredient, melted over hot water and poured on the dish to cover. After the third layer, chill. Then bring to room temperature before cutting into one inch square bars to avoid crumbling. Store in refrigerator until ready to serve. Makes forty-one inch square bars. (Mrs. Ben Semelroth, Cedar Rapids, Iowa).

SPICED TEA: Mix ½ pound orange pekoe tea, 4 teaspoons packaged ground orange peel, 2 teaspoons packaged ground lemon peel, 2 four inch crushed cinnamon sticks, ¼ cup whole cloves, 1 teaspoon grated whole nutmeg and 1 cup slivered candied orange peels. One teaspoon makes a pot.


1 cup shortening
2 cups brown sugar
2 eggs
2½ cups flour
2 cups quick rolled oats, ground
1 cup raisins, ground
1 teaspoon soda
salt to taste
2 teaspoons vanilla

Cream shortening and sugar. Add eggs. Then add soda, flour, and salt. Add oats, raisins, and vanilla last. Drop by spoons on greased cookie sheet. Bake at 350°. (No time given)


1 large onion
1 large green pepper
1 pound ground round steak
1 six ounce package noodles
1 ten and a half ounce can tomato soup
1 four ounce can mushrooms
2 teaspoons chili powder
Velveeta cheese to cover

Cook noodles, drain. Fry meat with onion and green pepper and salt. Combine all ingredients. Put cheese over top and bake in slow oven for one hour. (Mrs. Arlis Novy, West Branch, Iowa).


10 packages Kool-aid
8 #5 cans water
7 to 8 pounds sugar
2 #5 cans pineapple juice
2 #5 cans orange juice
2 #5 cans apricot juice
1 large bottle Real Lemon Juice
1 medium bottle Real Lemon Juice
4 large bottles Ginger Ale.

Combine all ingredients, adding Ginger Ale just before serving.

Page 2 Top of Page


1 cup raisins
½ cup water
1 teaspoon soda
1 cup shortening
1 cup brown sugar
2 cups oatmeal
2 eggs, well beaten
½ cup coconut
½ cup nuts
1 teaspoon vanilla
½ teaspoon salt
2 cups flour

Cook raisins and let simmer ten to fifteen minutes until 5 or 6 tablespoons liquid remain. Cream shortening, salt, sugar and eggs. Mix well and add nuts, flour, coconut, oatmeal and vanilla. Drain raisins, add soda to juice. Stir raisins into the rest of the mixture while raisins are still hot. Then add soda and juice mixture. Drop by teaspoons on greased cookie sheet. Bake 350° for 12 to 15 minutes.


In a two quart pan, mix ½ cup evaporated milk (Pet), ¾ cup white sugar, and 2 tablespoons butter. Cook over medium heat until it reaches a rolling boil. Boil two minutes. Remove from heat. Add 1 teaspoon vanilla, one six-ounce package butterscotch chips. Stir until melted. Add 2 cups Grape Nut Flakes, 1¼ cup flaked coconut (optional) and ¾ cup nuts. Stir well and drop by spoonfuls on wax paper to set.


1 1/3 cup brown sugar (packed)
1½ cup cold water
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2½ teaspoon cinnamon
½ cup chopped nuts
1 cup milk

Combine brown sugar, cold water and butter in sauce pan and bring to boil. Set aside and let cool. Sift dry ingredients, except nuts, together and add alternately with a cup of milk. Spread mixture into greased 9 by 13 inch baking dish. Pour first mixture slowly over top of batter and sprinkle chopped nuts over the top. Bake 350° for 35 to 40 minutes.


1 cup sugar
8 tablespoons cocoa
1 2/3 cup boiling water
6 tablespoons margarine or butter
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk

Combine half of the sugar, 5 tablespoons of the cocoa and water. Cream butter, sugar and vanilla. Sift dry ingredients together (including remaining sugar and cocoa) and add alternately to creamed mixture with ½ cup milk. Spoon the water mixture over this batter. Bake 350° for 40 minutes.


1 package (1 pound 2½ ounces) white cake mix
1 #303 size can fruit cocktail
2 eggs
1½ cup brown sugar
1 cup chopped nuts

Mix white cake mix without adding water as called for in box directions. Add fruit cocktail, juice and all, 2 eggs and beat with electric beater. Pour into 9 by 13 inch greased and floured pan. In another bowl, combine brown sugar and chopped nuts. Sprinkle on top of batter. Bake at 350° until done.


1 can (# 2-½) pineapple, cut up and drained. (Save juice)
1½ cup Tokay grapes, seeded and cut in half
2 cups miniature marshmallows
1 beaten egg
1/3 cup sugar
2 cups whipped cream or
1 package Dream Whip
Cornstarch to thicken

Drain juice from pineapple. Add as much water as you have juice. Add beaten egg and sugar. Cook over medium heat and thicken with cornstarch. Let mixture cool. Whip cream or Dream Whip. Add to cooled mixture. Add pineapple, marshmallows and grapes. (Mrs. Merle Rippel Mt. Auburn, Iowa).

Page 3 Top of Page


PROCEDURE #1: Mix rotten stone and olive oil to paste consistency. Wash pewter with this mixture, rinse and wipe dry. To brighten finish, make a paste of whitening and denatured alcohol. Let paste dry on pewter and wash off.

PROCEDURE #2: Soak piece for a day or 2 in one quart of water and 1 teaspoon potash. Take from water, rub carefully with a cork dipped in oil. Then polish with chamois skin and whitening. After pewter is cleaned, it may be cleaned with hot water and soap.


Make a paste of:

½ pound of flour
3 quarts of water
½ pound powdered alum

Mix thoroughly and bring to a boil. Tear newspaper into small pieces and add to mix, cooking and stirring and adding paper until mixture is of a putty consistency.


1 cup ripe grapes for each quart jar
4 quarts water
4 cups sugar

Bring sugar and water to boil. Pour over grapes in jar while still boiling. Makes five quarts grape juice.


2 cups grapes
½ cup sugar
boiling water

Put grapes in a quart jar, add sugar and boiling water to fill quart jar. Let stand 3 to 4 months.


Thank God for dirty dishes. They have a tale to tell, while others go hungry. We're eating very well. With home, health and happiness. We shouldn't want to fuss for by this stack of evidence, God's very good to us.
(Mrs. D. Clark, Parnell, Iowa)


¼ cup shortening
1 medium onion, thinly sliced
½ medium green pepper, diced
1 pound ground beef
1 1/3 cup minute rice
1¾ cup hot water
1 cup tomato soup
1 teaspoon salt
dash of pepper

Melt fat, add onion, green pepper, beef and minute rice. Cook and stir over high heat until lightly browned. Add water, tomato soup, and seasonings. Mix well. Bring quickly to boil. Cover tightly and simmer ten minutes.


1 #2½ size can Sauerkraut
½ cup chopped onion
½ cup chopped green pepper
½ cup chopped celery
½ teaspoon celery seed
½ cup Sauerkraut juice (drained from Kraut)
1 cup sugar

Bring sugar and kraut juice to a boil. Cool. Combine drained vegetables. Mix well and refrigerate. Should be made the day before used.


1 package Cherry Supreme cake mix
½ cup cooking oil
2 tablespoons water
2 eggs few drops of red food coloring if desired
1 cup chopped nuts

Blend cake mix, oil, water, eggs, and food coloring, Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Mrs. Raymond Morehead, Illinois City, Illinois).


1 package yellow cake mix
1 cup crunchy peanut butter
½ cup oil
2 tablespoons water
2 eggs

Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake 350° for 10-12 minutes. (Mrs. Morehead).

Page 4 Top of Page


1 cup sugar
1 cup salad oil
1/3 cup vinegar
1 minced onion
1 teaspoon salt
1 cup catsup
1 teaspoon celery seed
dash of paprika

Mix gradually into electric mixer. Add oil, catsup and vinegar very slowly. Makes one pint or more. You can add two cans of tomato sauce instead of the catsup if you wish. (Mrs. Laverne Kelly, Van Horne, Iowa).


¾ cups sour cream (if not sour, add 1 tablespoon vinegar).
¼ cup sour milk
1 cup sugar
3 eggs
1 teaspoon vanilla
½ teaspoon soda
2 teaspoons baking powder
¼ teaspoon salt
2 cups sifted flour
½ teaspoon nutmeg

Whip cream and milk until foamy. Add sugar a little at a time until all is added. Add one egg at a time, then vanilla. Add sifted dry ingredients and mix. Let stand one hour then add more flour until stiff or easy to cut. Then fry at 375° until brown then turn and brown the other side. (Mrs. Glenn, J. Orcutt, Guttenberg, Iowa).


1 egg white
1/3 cup water
1/3 cup non fat dry milk
1 beaten egg yolk
1/3 cup sugar
¼ teaspoon grated lemon rind
2 or 3 tablespoons lemon juice
dash of salt
Graham cracker crumbs

Combine egg white, water and dry milk and beat to stiff peaks. Mix egg yolk, sugar, lemon rind, lemon juice and salt together and fold egg white mixture into this. Cover bottom of refrigerator tray with graham cracker crumbs and spoon the big mixture over the crumbs. Sprinkle crumbs over top and freeze. (Mrs. John N. Ferguson, South Pekin, Illinois).


½ cup lard
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
1 teaspoon soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
3 or 4 tablespoons milk or water, if needed

Cream lard, sugar, egg and molasses. Add dry ingredients. Add liquid by tablespoon if needed to make firm, smooth dough. Roll into one inch balls. Roll around in small dish of sugar. Place on greased cookie sheet. Flatten slightly. Bake for 12 to 15 minutes at 350. Remove immediately. (Mrs. William Gregory, Marion, Iowa).

TO FREEZE YOUR OWN FRENCH FRIED POTATOES: Pare enough potatoes to fry in one basket. Cut potatoes into strips. Fry only until light brown. Cool on absorbent paper. Package at once in rigid containers. (Mrs. Walter Mau, Waterloo, Iowa).


1 cup flour, sifted
1 teaspoon baking powder
2 tablespoons sugar
1 egg, well beaten
¼ cup milk
2½ cups finely chopped apples

Sift flour, baking powder and sugar together. Add egg, milk and apples. Drop by spoonfuls into deep hot fat or lard at 365°. Fry for 2 to 5 minutes until golden brown. Dip in powdered sugar or serve with a sauce. (Mrs. John Martin, Kalona, Iowa),



1½ cups cracker crumbs
½ cup sugar
1½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt

Chop in 2 tablespoons butter until mix looks like bran flakes. Add 1 egg white, unbeaten. Butter pie pan and pack in mixture. Bake for five minutes at 350°, cool and put in filling. (Mrs. K. G. Matyk, Cedar Rapids).


Click here to go to the next month of 1966.

Top of Page

Click here to go to the list of bulletins.

Click here to go back to the main page.