AMASA MASON LYMAN
TREASURED AND TRADITIONAL RECIPES
Originally compiled by Edith L. Isaacson
1984
Additions by Teressa I. Perkins
2010
A collection of favorite recipes from members of
FRANCIS M. and HAZEL S. LYMAN Organization
Compiled for
FRANCIS and HAZEL LYMAN reunion
June 20, 1984
Boulder, Utah
With the assistance of everyone who took the time to write and submit recipes, and the patience and encouragement of my husband, LaVar.
Additions compiled in 2010.
The recipes in this book have been tested in the best laboratories in the world, our homes. Their merit has been established by the most critical judges of all, our husbands and children.
Recipes titled MOM’s refers to Hazel Lyman’s recipes.
Many thanks to all of you who have shared your treasured recipes and those of our mother and grandmother.
HAZEL MAY SNOW LYMAN
This book is dedicated to her. We remember with fondness the delicious, wholesome meals she prepared for family and friends. How fortunate we are to have her recipes included in this book. Some of them are lacking in specific instructions. In this case follow basic directions for the recipe. As we prepare meals for special people in our lives, we will be reminded, with appreciation, of each one of you; who have shared with us, your Treasured Recipes.
HAPPY COOKING! SAVORY EATING!
TABLE OF CONTENT
Breads, Rolls, Pancakes, etc. 1 - 31
Salads, Dressings, Dips 32 - 47
Main Dishes and Casseroles 48 - 87
Vegetables, Side dishes, Soups 88 - 105
Cakes, Cookies, Pies, Desserts 106 - 162
Beverages, Candy, Canning, Misc. 163 - 186
Index
MOM’S BASIC WHITE BREAD Edith Isaacson
Dissolve 1 pkg yeast or 1 yeast cake in
½ c warm water
In a large bowl mix together
4 c flour
2 Tbsp sugar
1 ½ tsp salt
1 c warm milk
1/4 cube melted butter
1 c warm water
Add yeast to flour mixture. Stir and knead, adding an additional cup of flour and more as necessary to make the dough manageable. Knead about 10 min. Let raise in a warm place til double in bulk. Mix down, shape into 2 loaves. Bake in 350° oven about 1 hour. This recipe makes delicious rolls, it may also be used for beerocks and pocket bread.
MOM’S QUICK WHOLE WHEAT BREAD Dorothy Lyman
Mix together and cool until lukewarm
3 ½ c scalded milk
4 Tbsp shortening
4 Tbsp honey, molasses, or syrup
Add 2 tsp salt
3 c whole wheat flour
1 Tbsp yeast dissolved in
1/4 c warm water
Mix and knead continuing to add 3-4 mor cups flour. Knead 8-10 minutes. Put in loaf pans. Let rise til double in bulk. Bake 1 hour at 350° . No white flour is used.
1
BUTTERMILK RYE BREAD Opal Spencer
Combine and mix well 1 ½ c rye flour
1 ½ c whole wheat flour
2 pkg dry yeast
2 Tbsp wheat germ
1 ½ Tbsp caraway seeds
1 Tbsp salt
Heat together to 120 - 130 ° 1 ½ c buttermilk
½ c water
1/3 c molasses
1/4 c oil
Add to flour mixture. Blend. Beat 3 minutes at medium speed.
Add ½ c rye flour
½ c wheat flour
2 -2 ½ c white flour
Knead to make a firm dough, 5-8 minutes. Place in greased bowl, turning to grease all sides of the dough. Cover, let raise in a warm place til double in bulk. Punch down. Divide into 2 pieces, pat each piece into 14 by 7 inch rectangle. Starting at shorter side roll up tightly. Place in greased bread pan. Cover. Let raise again, about 1 - 1 ½ hours. Bake 375° for 40 min. Remove from pan. Cool.
HOMEMADE BREAD Alice Ann Lyman
7 c flour (need 2 ½ c more to knead with)
1 Tbsp dry yeast or 1 pkg dissolved in
1/4 c warm water with 1/4 tsp sugar
1 qt liquid (milk, water, or buttermilk) heated with
3 Tbsp shortening. Add 3 Tbsp sugar and
1 Tbsp salt. Beat 2 eggs, add to liquid.
Stir and knead liquid into flour. Knead well. Let raise once. Put in pans. Let raise again. Preheat oven to 400 ° , then turn oven down to 325° . Bake for 50 min. Yield 4 loaves.
2
HONEY WHEAT BREAD Alice Shaw
Dissolve in warm water 2 pkg dry yeast
2 c warm water
Stir in 1/3 c honey
1/4 c shortening
1 Tbsp salt
3 c whole wheat flour
Add 3 - 4 c white flour or enough to
make the dough easy to handle.
Turn onto floured surface and knead til smooth and elastic. Place in buttered bowl and let raise in a warm place til double. Punch down. Knead and shape into loaves or rolls. Let raise til double. Bake. Brush with butter while still warm. Makes 2 loaves.
HONEY WHEAT BREAD Charles Magarian
Cream together 2 Tbsp butter
1 c honey
Add and beat til creamy 1 egg
1 orange rind (grated)
Mix and sift together 2 ½ c whole wheat flour
3 tsp baking powder
½ tsp soda
1 tsp salt
Add to flour mixture alternately with
3/4 c orange juice
Stir in 3/4 c chopped nuts.
Bake in 350° oven for 1 hour.
3
WHOLE WHEAT BREAD Twila Isaacson
Stir together and let set 20 min.
5 1/3 c cold water
2 pkg yeast
1 Tbsp salt
½ c oil
½ c honey
12 c whole wheat flour
Knead 5 - 10 minutes. Place in greased bowl, cover, refrigerate overnight.
Remove from refrigerator, let set ½ hour. Knead again. Cut into 4 pieces. Place in 4 greased loaf pans. Let raise til double. Bake 350° about 50 minutes.
MOM’S WHOLE WHEAT BREAD Edith Isaacson
Combine: 1 lrg can evaporated milk
1 lrg can warm water
4 Tbsp melted margarine
4 Tbsp molasses, honey, or syrup
1 tsp salt
2 pkg yeast dissolved in
½ c warm water
6 c whole wheat flour or
enough to knead dough
Knead about 10 minutes. Divide, place in 2 grease loaf pans. Bake 45-55 minutes at 350° .
4
OATMEAL BREAD Wendy Meisenbach
Mix and cool 3/4 c boiling water
½ c rolled oats
3 Tbsp shortening
1/4 c molasses
½ tsp salt
Add and mix into soft dough 1 pkg dry yeast dissolve in
1/4 c warm water
1 egg
2 3/4 c flour
Put in pans. Raise again, Bake 350° for 45 min.
FRIESIAN WHOLE WHEAT BREAD Trissta Lyman
Combine 1 pkg dry yeast
1 2/3 c warm water
Set off to the side.
Mix together ½ c sugar
2 c whole wheat flour
2 tsp salt
Add 3 Tbsp shortening
Add the yeast mixture and 2/3 c milk
Add 4 more cups of flour, ½ cup at a time, until it forms a rough mass. Let raise for 1 hour. Separate into 2 section. Roll out flat and then roll up to form a loaf. Let raise again for 45 minutes. Cook for 15 minutes at 400° and then for 40 minutes at 350°.
5
FRIESIAN SUGAR LOAF Trissta Lyman
Combine 1 pkg dry yeast
2 2/3 c warm water
Set off to the side.
Mix together ½ c sugar (can use crushed sugar cubes if desired)
2 c flour
2 tsp salt
Add 3 Tbsp shortening
Add the yeast mixture and 2/3 c milk
Add 4 more cups of flour, ½ cup at a time, until it forms a rough mass.
Add and knead in 1 Tbsp cinnamon
½ c sugar
Let raise for 1 hour in a warm place. Separate into 2 section. Take each section and separate into 3 small rounds. Roll out into long, thin rolls of sough. Braid the 3 strands of dough to form the loaf. Place on cookie sheet. Let raise for 45 minutes. Preheat oven to 400°, 20 min before baking. Bake for 15 minutes at 400° and then for 40 minutes at 350°. Loaves will sound hollow when tapped, if done. Pull apart and enjoy warm.
6
CUBAN BREAD Trissta Lyman
In a large mixing bowl, add 4 c flour
2 pkg dry yeast
1 Tbsp salt
2 Tbsp sugar
Stir until they are well blended.
Pour in 2 c hot water
Beat for 3 min with a mixer. Gradually work in 1-2 cups more flour, ½ cup at a time, until the dough takes shape and is no longer sticky. Knead for 8 minutes by hand or with a dough hook until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap and put in a warm place until double in bulk (about 15 min)
Punch the dough down and cut into 2 pieces. Shape each into a round and place on the baking sheet. With a sharp knife slash an x on each of the loaves and brush with water.
Place in a cold oven with a pan of water underneath the bread. Bake at 400° for 45-50 min. Thump on the bottom of the loaves to see when they are finished. Finished loaves will sound hollow and have a thick brown crust. Slice before cooling.
7
PITA OR POCKET BREAD Edith Isaacson
Dissolve 1 pkg yeast & 1 Tbsp sugar in
½ c warm water
Add to 6 c flour
2 tsp salt
1 ½ c warm water
1/3 c milk
Mix and knead for 10 minutes. Let raise about 2 hours until doubled. Shape dough into orange size balls. Put on cloth, cover with dishtowel, let raise 30 minutes. Roll to 1/4 inch thick circles. Cover, let raise again for about 30 minutes. Preheat oven tp 475°. Place dough circles directly on baking racks in oven. They may sag but will form rounds as they bake. Bake about 5 minutes. Do not over cook. They should be tender with brown flecks. Cool, cut in half stuff and serve. They freeze well. (Falafels p. 34) Fill with chef salad mixings and ranch dressing.
DINNER ROLLS Loya Gubler
Melt ½ c shortening
Add 1 c milk
1/4 c sugar
1 ½ tsp salt
2 eggs
2 c flour
Dissolve 2 Tbsp yeast in
1/4 c warm water
Add yeast to other ingredients. Mix well. Add enough flour to make real soft dough. (About 2-3 cups). Let raise til double in bulk. Shape into rolls and let raise again. Bake at 350° for 20 min or until done.
8
GRAM’S BRAN ROLLS LaRue Wentworth
1. Mix the following ingredients in 1 c boiling water and cool.
2 c All Bran
1 c shortening
½ c sugar
2. Dissolve 1 yeast cake or 1 Tbsp yeast in 1 c of warm water.
3. Add to cooled brand and shortening
Yeast
2 beaten eggs
1 tsp salt
Flour to make dough (4 -5 c)
4. Allow dough to raise to double in bulk a couple of times before forming rolls.
5. Shape into rolls and place on two cooky sheets.
6. Bake 375° for 20 - 25 minutes
The success of these rolls is to let them get nice and light before baking. They freeze well, and stay fresh longer.
POP GARLIC BISCUIT Alice Ann Lyman
4 pkg of pop-can buttermilk biscuits (or Rhodes dinner rolls)
1 cube butter, melted
1 tsp garlic powder
½ tsp parsley flakes (optional)
Butter baking dish. Add garlic pdr and parsley to melted butter. Dip each biscuit in the butter. Lay biscuits in pan on slant. Pour remaining butter over the biscuits and sprinkle with Parmesan cheese. Bake 350° til brown, abt 10 -15 min.
9
SHERMA’S REFRIGERATOR ROLLS Edith Isaacson
Mix into a sponge and let raise 1 hour
1 yeast cake or 1 Tbsp yeast
dissolved in 2 Tbsp warm water
3 c warm buttermilk
3 c flour
Add 3 eggs
½ c sugar
½ c melted shortening
1 Tbsp salt
1 tsp soda
4 - 5 c flour
Mix into a soft dough. Place in grease bowl let raise 1 hour. Mix down. Refrigerate 6 - 8 hours or overnight. Roll out, cut or shape into rolls and place on baking sheet or in muffin tins. Let raise 2 -2 ½ hours. Bake 350° for 15 - 18 minutes. This recipe may be used for beerocks. They make a more tender roll.
QUICK DOUGH (Scones or Rolls) Alice Ann Lyman
Warm together 1 c milk
1/8 c sugar
1/4 c oil
½ tsp salt
Add 1 beaten egg
1 Tbsp yeast dissolved in
1/4 c warm water
1/4 c sugar
Add 3 c flour to make a soft dough
more if necessary
Shape into rolls or scones. Bake rolls 350° for 20 - 30 min. Stretch scones and fry in hot fat til brown.
10
OUT OF THIS WORLD ROLLS Dorothy Lyman
Soften 2 pkg yeast in 1/4 c warm water
Combine with 3 eggs
½ c shortening
½ c sugar
1 c warm water
2 tsp salt
2 ½ c flour
Beat until smooth.
Add 2 c flour
Cover and allow to raise until double. Punch down and place in fridge overnight. Three hours before baking, roll out as desired.
For dinner rolls, divided dough in half. Roll each half into a rectangle ½ inch thick. Spread with butter. Roll up jelly roll style and cut into 1 inch slices. Place in grease muffin tins, cut-side down. Cover and allow to raise 3 hours before baking in 400° oven for 12 -15 minutes.
Orange Rolls
Use above recipe. Roll dough into a circle, spread with
1/3 c butter, melted
½ c sugar
grated rind of one orange
Cut in fourths, then in thirds. Roll big to small end. Place on greased muffin tins, cover and allow to raise 3 hours. Bake in 400 ° oven 12 -15 min. Frost with pdr sugar icing while hot.
Parmesan-Garlic Rolls (Bread Sticks)
Using the above recipe, cut 1 inch small pieces of dough off and roll between hands to make slender sticks. Place on greased baking sheets brush with melted butter, shake lightly with garlic salt and heavily with Parmesan cheese. Let raise 3 hours. Bake 400° 12 - 15 min.
11
BUTTERY SOURDOUGH PAN ROLLS LaRue Wentworth
In a bowl dissolve 2 pkg yeast in
½ c warm water
In a large bowl stir together 2 c flour
1/4 c sugar
1 tsp salt
Add Yeast mixture
6 Tbsp melted butter
1 egg
1 c sourdough starter
½ c warm milk (abt 110 °)
Beat ingredients with a heavy duty mixer or wooden spoon about 5 min or until well blended and smooth. Gradually beat in 2 more cups flour beating well. Cover dough and let raise in warm place til double in size, abt 45 min. Put 4 Tbsp melted butter in a 9x13 pan. Beat down the dough and drop by large spoonfuls into the pan coating with butter, making abt 15 rolls. Cover lightly and let raise in warm place til light and puffy, abt 30 min. Bake 425° for 15-20 min. Turn out of pan and serve.
OUR FAVORITE QUICK BISCUITS Edith Isaacson
Sift together 2 c flour (white or wheat)
½ tsp salt
4 tsp baking pdr
½ tsp cream of tartar
2 tsp sugar
Cut in ½ c shortening
Add 2/3 c milk
Stir and knead lightly. Pat or roll ½ in thick on lightly floured surface. Cut and bake on ungreased pan in hot oven 400° to 450° for 10-12 minutes.
12
BAKING POWDER BISCUITS Julie Lyman
Cut into 4 Tbsp shortening
4 c flour
Add 2-3 Tbsp sugar
5 tsp baking powder
1 tsp salt
Add enough milk to make a sticky dough. Dump on a floured board. Knead lightly til easy to handle (about 5 times). Roll to ½ in thick, cut and place on oiled cookie sheet. Bake 400° for 20 minutes. The secret to making these light and fluffy is to NOT over mix or knead after adding the milk.
FRESH HOT BAGELS Steven Spencer
Place in a bowl 1 c warm water
2 pkg yeast
1 Tsp Sugar
Add 2 c water
1 Tbsp salt
1/4 c oil
2 Tbsp sugar
Beat or work in 6-7 c flour to make a soft dough. Let stand 20 min. Roll out and cut. Boil 1 gallon of water. Drop gently into water and cook about 2 minutes on each side. Place on lightly oiled sheet and bake 375° until golden brown, about 30-40 min. Cool on rack or eat warm with cream cheese or jam.
13
CINNAMON ROLLS Opal Spencer
In a larger mixing bowl combine
2 c flour
2 pkg dry yeast
½ c sugar
1 ½ tsp salt
Heat to 120° 1 c milk
1 c water
½ c butter
Add to flour mixture
Add one at a time 2 eggs and beat well
Add remaining 3 ½ - 4 c flour
Mix to make a soft dough. Knead well. Place in greased bowl. Cover. Let raise til doubled.
Mix down. Divide in two parts. Make tow 9 by 12 rectangles. Brush each part with
1/3 c melted butter
Sprinkle on 3/4 c sugar
½ c nuts (chopped)
1 ½ tsp cinnamon
Roll up tightly. Let raise til doubled. Bake at 375° for 30 min. Drizzle on glaze. Yield 24 rolls.
Glaze
Stir together 2 c powdered sugar
3 Tbsp melted butter
1/4 tsp maple flavoring
3 - 4 Tbsp hot water
14
DANISH AEBELSKIVER Edith Isaacson
Dissolve 1 pkg dry yeast in
½ c warm water
Mix together 4 eggs
1 cube melted margarine
1 c evaporated milk
2 c flour
½ tsp salt
1 tsp cardamon (optional)
1/4 c sugar
Stir in yeast mixture, beat well til blended. Cover, let raise about 45 min. Heat Aebelskiver pan until hot. Add ½ tsp shortening to each indentation. Fill cups 2/3 full with batter. Turn with toothpick and cook on other side. Serve with jams, jellies, applesauce or syrup.
15
PUMPKIN BREAD Linda Magarian
Cream together 2/3 c butter
2 ½ c sugar
Add 1 can pumpkin (1 lb)
Sift together and add 3 ½ c flour
1 tsp baking powder
1 tsp soda
1 tsp salt
4 tsp cinnamon
2 tsp allspice
Stir in 1 c raisins
1 c walnuts (chopped)
Blend dry ingredients into pumpkin mixture, with raisins and nuts. Bake in 350° oven for 1 hour. Cool 10 minutes. Turn out on rack.
MASON’S PUMPKIN BREAD Teressa Perkins
Cream together 1 c butter, at room temp
1 ½ c sugar
1 ½ c brown sugar
Add and beat til thick and smooth 4 eggs
Sift together 3 ½ c flour
1/4 tsp baking soda
2 ½ tsp baking powder
2 tsp cinnamon
1 ½ tsp salt
1 tsp nutmeg
Add the flour, 2 cups of pumpkin, and 1/4 cup of water (more as needed) alternately to the creamed butter and eggs. Do not overbeat. Fold in ½ c chopped pecans or walnuts or chocolate chips if desired. Spoon into lightly greased loaf pans. Bake in a 350° oven for 1 hour. Let stand 5 min, then turn out on rack. Cool bread thoroughly. (Tastes better the next day.)
16
ZUCCHINI BREAD Loya Gubler
Beat well 3 eggs
Add 1 c oil
2 c grated zucchini
1 c brown sugar
1 c white sugar
3 tsp vanilla
1 c nuts
Mix well and add 3 c flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
put in greased and floured loaf pan. Bake abt 40 min at 350°.
For variation, put dough in 12 oz. Juice can, (fill about ½ full) and bake. When cool cut bread lengthwise through center and spread with mixture of cream cheese and crushed pineapple. Put together and cut through center again on opposite side and spread with cream cheese mix. This has a pinwheel effect when sliced after the bread has been refrigerated for a few hours.
17
JACKEE’S ZUCCHINI BREAD Jackee Grote
Beat 3 eggs
Add 2 c sugar
1 c oil
1 tsp vanilla
2 c grated zucchini
Mix together 2 c flour
1 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
Add the dry ingredients to the wet ingredients and add ½ cup nuts. Put in greased pans. Bake at 350° for 1 hour.
WHOLE WHEAT ZUCCHINI BREAD Teressa Perkins
Mix together 3 c whole wheat pastry flour
(or 1 ½ c white flour and 1 ½ c whole wheat flour)
1 tsp baking soda
½ tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
Mix together 1 ½ c sugar
2 eggs
½ c milk or yogurt
2 tsp vanilla
2 T lemon juice
1 tsp lemon extract
Add 3 c unpeeled shredded zucchini
Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 1 c chocolate chips (opt). Divide batter evenly between 2 pans. Bake at 350°for 45 - 55 minutes or until a toothpick inserted in the center comes out clean.
18
BANANA BREAD Wayne Co. Cookbook
Sift together 3 ½ c flour
1 ½ tsp baking soda
2 ½ tsp cream of tartar
1 tsp salt
Cream 2/3 c shortening
1 1/3 c sugar
Add 4 eggs, well beaten
2 c mashed bananas or
1 c bananas & 1 c applesauce
1 c chopped dates or nuts (opt)
Pour in well greased loaf pans and bake at 350° for 1 hour
WHOLE WHEAT ‘NANA BREAD Teressa Perkins
Mix together ½ c firmly packed brown sugar
1 egg
2 Tbsp vanilla
Add 3 c mashed bananas (abt 5)
(the old ones work the best)
Stir in 2 Tbsp canola oil
Sift together 3 cups whole wheat pastry flour
(or 1 ½ c white flour and 1 ½ c whole wheat flour)
2 tsp baking soda
½ tsp salt
Add flour mixture to the wet mixture. Add 2/3 c coarsely chopped walnuts (opt) and ½ c ground flax seed (opt) or ½ c chocolate chips (opt). Divide batter evenly between two greased loaf pans. Bake 45 min at 350°or until a toothpick inserted in center comes out clean. (loaves will not be high)
19
CRANBERRY FRUIT BREAD LaRue Wentworth
Sift together 2 c all purpose flour
1 c sugar
1 ½ tsp baking powder
1 tsp salt
Combine 2 Tbsp melted shortening
1 egg well beaten
3/4 c orange juice
grated rind of one orange
Pour liquid into dry ingredients, mix just enough to dampen. (Juice of one orange and water to make 3/4 c may be used)
Fold in 2 c fresh cranberries cut in half
½ c chopped nuts
Spoon into greased loaf pan spreading evenly and making corners and sides slightly higher than center. Bake in moderate oven (350°) for 50 - 60 min. Remove from pan, cool. Store overnight for easy slicing.
PEACH SHORTBREAD Trissta Lyman
Brown in a sauce pan over med heat
1 c cold unsalted butter
Stir frequently. Set in the freezer until solid (about 30 min)
Stir together in a med bowl 1 c white sugar
1 tsp baking powder
2 3/4 & 2 Tbsp flour
1/4 tsp cinnamon
1/8 tsp grated nutmeg
1/4 tsp salt
Blend in the solidified brown butter and 1 egg.
It will be crumbly. Firmly press 3/4 of the crumbs into a 9x13 pan that has been buttered. Tile 2 peaches that have been pitted and thinly sliced, over the crumbs in a single layer. Scatter remaining crumbs evenly over the peaches. Bake in a 375° oven for 30 minutes, until top is slightly brown. Cool completely in pan before cutting into squares.
20
ELEGANT SPICE MUFFINS Jan Gubler
Sift into a bowl 2 c flour
2 tsp baking powder
2 tsp cinnamon
3/4 c sugar
Add 1 egg
1 c milk
1/3 c melted butter
1 tsp orange rind
Combine in small bowl 1 Tbsp flour
1/4 c sugar
2 Tbsp melted butter
1/3 c finely chopped nuts
Sprinkle flour, sugar and nut mixture on top of each muffin before putting it in the oven. Bake 350° for 20 min.
BLUEBERRY MUFFINS Trissta Lyman
Beat until light and fluffy 5 Tbsp unsalted butter, soft
1 c firmly packed brown sugar
½ c sugar
Add and beat well 1 egg
Add 3/4 c plain yogurt or sour cream
½ tsp grated lemon zest
Mix in a sifter 1 ½ c all purpose flour
1 ½ tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Sift half of dry ingredients over batter. Mix until combined. Sift remaining ingredients over batter, mix just until flour disappears. Gently fold in 3/4 c blueberries (fresh or frozen).
Line a muffin tin with 10 paper liners, fill each 3/4 full the mixture. Bake for 25-30 minutes in a 375° oven, until golden brown and tester inserted comes out clean.
21
CORN TORTILLAS Alice Ann Lyman
Mix together 2 eggs
3 c cold water
1 c corn meal (yellow)
2 c flour
½ tsp salt
Cook like a large thin pancake. Pour thin on a hot skillet. Turn to cook both sides. Top with grated cheese, browned hamburger, lettuce, diced tomatoes, diced onions and taco sauce. Roll up and top with sour cream.
POTATO CORN CAKES Alice Ann Lyman
2 Tbsp margarine
½ c finely chopped onion
1 can (12 oz) whole kernel corn, drain
3 c mashed potatoes
1/8 tsp pepper
1 egg yolk
Put margarine in skillet, saute onion, stirring til golden (about 3 minutes). Add corn, mix well. Remove from heat.
In a large mixing bowl combine potato, onion, pepper, and egg yolk. Mix with spoon til well blended.
Measure ½ c potato corn mixture for each cake. With hands shape into a flat but rounded patty about 3 inches in diameter.
In 1/4 c hot margarine saute cakes, turning when well browned and hot on both sides.
Makes 12. Good with pork chops.
22
NAVAHO FRY BREAD Gladys LeFevre
Blend together 2 c flour
4 tsp baking powder
1 tsp salt
Add slowly mixing the dough with hands
1 c warm water
When dough is sticky enough to require oil on the hands it is just right. Break off a ball as round as a golf ball and shape into a 5 in circle with the hands or a rolling pin. Make two or three holes in the dough for even cooking. Place in hot oil in frying pan. Brown lightly on both sides. Serve plain or with butter and jam.
SQUAW BREAD Alice Ann Lyman
Sift together 2 c flour
2 tsp baking powder
1 tsp salt
Add 1 c milk or water
Turn on floured surface. Knead. Pull off pieces of dough and stretch them, punching a hole in the middle. Fry in deep fat, shortening or lard. Serve with butter or honey.
HONEY BUTTER Edith Isaacson
Whip and beat together ½ creamed butter
3/4 c honey
2 tsp orange peel
Keeps well when refrigerated.
23
JALAPENO CORN BREAD Alice Ann Lyman
Blend together 1 c corn meal
1 c flour
2 Tbsp sugar
4 tsp baking powder
½ tsp salt
1 c shortening
2 eggs
Fold in 1 8 oz can whole kernel corn
(well drained)
1 c shredded cheddar cheese
4 Tbsp diced green chilies
Pour into greased 9x9 pan. Bake at 425° for 20-25 min til light brown.
Note: Batter may be baked in muffin pans or corn stick molds. Fill pans ½ full. Bake 18-20 min.
VELVET HONEY BUTTER LaRue Wentworth
In a small mixing bowl cream ½ c butter or margarine
Add 1 c honey
Cream til smooth and well blended. Beat in one egg yolk. Spoon into container and chill. Makes about 2 cups.
NOTE: HONEY - to prevent honey from going to sugar put bottles on honey in hot water and bring water temperature to 170°. Hold water at this temperature for tow hours.
24
BUTTERMILK PANCAKES LaRue Wentworth
Combine 2 c flour
1 tsp baking soda
1 tsp salt
2 Tbsp sugar
Mix and add 2 c buttermilk
2 eggs, beaten
2 Tbsp butter, melted
Mix as for regular pancakes and cook.
GERMAN HOT CAKES Valerie Gubler
Blend in blender 3 eggs
½ c milk
½ c flour
1/4 tsp salt
Heat in a 9" square pan 2 ½ Tbsp melted butter
Pour batter into pan of melted, sizzling butter. Bake at 450° for 15 min. Serve hot with syrup.
OATMEAL PANCAKES Edith Isaacson
Mix well in a large bowl 2 eggs, beaten
1 ½ c milk
1 c rolled oats
Let stand 5 minutes
Add 1/4 c melted margarine
Sift in and stir just til mixed 1 c flour (wheat or white)
1 Tbsp baking powder
1 tsp salt
2 tsp sugar
Cook on heated, greased frypan til covered with bubbles, torn and brown other side.
25
DELICIOUS CREPES Teressa Perkins
Mix well 1 ½ c flour
1 tsp baking powder
2 Tbsp sugar
½ tsp salt
Add 2 eggs, beaten
2 cups milk
1 tsp vanilla
Beat until smooth. Lightly oil skillet. Heat until water sizzles when dropped on skillet. Pour about 1/4 c batter onto hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown (abt 30-45 seconds). Keep a close eye on them because they brown really quickly. Loosen edges with spatula, turn and brown other side of crepe (abt 30 sec). Stack cooked crepes on plate, cover until ready to serve. (Note: Crepes may be frozen for future use.)
To serve: fill each crepe with whip cream, cream cheese, vanilla pudding, peaches, raspberries (my favorite), or any other kind of fresh fruit. Roll up and drizzle some syrup or a little bit of whip cream on top.
Note: sometimes I use half wheat and half white flour or add 1 Tbsp of cinnamon to the batter.
SWEDISH PANCAKES Wendy Meisenbach
Beat til lemon colored 3 eggs
Stir in 1 1/4 c milk
Add and mix together 3/4 c flour
1 Tbsp sugar
½ tsp salt
Put about ½ c batter in hot fry pan and swirl around the bottom of the pan. When light brown on one side, turn. Do not overcook. Butter, roll up like a crepe. Serve with powdered sugar and syrup.
26
SOURDOUGH WAFFLES LaRue Wentworth
Mix 2 c flour
2 c milk
½ c sourdough starter
Let stand in warm place overnight.
Take out ½ c starter (Keep in fridge to use another time).
Add 1 tsp salt
2 eggs beaten lightly
1/4 c melted butter or oil
1 tsp soda
Blend together lightly and bake as for regular waffles. Serve immediately.
FRENCH TOAST Teressa Perkins
In a wide bowl combine 4 eggs
½- 1 c milk
2 Tbsp cinnamon
1 Tbsp vanilla
This will do about 6-8 pieces of french toast. I prefer to use whole wheat bread but you can use whatever kind you like (cinnamon raisin is really good). Take your bread and dip in the egg mixture. Don’t leave too long in the egg mixture or your bread will get soggy and fall apart when you pull it out. Fry in a skillet with some oil, turning once.
Top with syrup any kind of jam
fruit peanut butter
cream cheese or anything you want
Sprinkle some powdered sugar on top.
27
SODA CRACKERS Gladys LeFevre
Rub ½ c lard into the following dry ingredients.
5 c flour
½ tsp baking soda
½ tsp salt
Add water to make a stiff dough. Knead till flour is well blended in lard and water (abt 10 min). Roll one more time with rolling pin. Cut into squares or circles. Bake at 350° til pale brown. You may also roll pieces to fit the cookie sheet and then cut them with a pizza cutter before you put them in the oven. Break them in pieces after they are baked.
GRAHAM CRACKERS Milissa Lyman
Mix together ½ c dark brown sugar
½ c oil
1/4 c honey
1/4 c evaporated milk
1 Tbsp lemon juice or vinegar
1 tsp vanilla
1 egg
Combine 3 c flour (whole wheat)
½ tsp baking soda
½ tsp salt
Add one cup at a time to the other ingredients. Mix well. Roll or pat into 2 greased and floured cookie sheets. Bake 375° for 10 minutes. Remove from oven and cut while warm.
28
ONION APPETIZERS Alice Ann Lyman
1 loaf bread
1 pint mayonnaise
1 small tube carton parmesan cheese
1 large onion, diced
Cut bread slice into four pieces. Trim off the crust. Mix mayonnaise, cheese and spread a little mixture on each section. Place some chopped onion on top with more mayonnaise mixture. Broil to hot.
CHEESE SPREAD LaRue Wentworth
Heat in double boiler til hot, don’t boil,1 can evaporated milk
Take from heat and add 1 pound grated cheddar cheese. Stir til cheese is melted and well blended. Add 1 can pimiento chopped and drained. Pour in one qt jar. Put lid on when it is cooled. Refrigerate. Good on toast, baked potatoes, etc.
29
MY FAVORITE BREAD STUFFING LaRue Wentworth
Combine the following and simmer 5 min.
1 ½ c boiling water
½ -3/4 c butter or margarine
½ c minced onion
Add and mix well 3 qts lightly packed, day-old
bread crumbs
1/4 tsp pepper
1 Tbsp poultry seasoning
1 ½ tsp salt
2 Tbsp prepared mustard
2 Tbsp diced parsley
2 Tbsp minced onion
This will stuff body cavity of a bird weighing about 8 lbs.
If turkey meat is dry, slice it and arrange it on a heat-proof platter. Make a sauce of half butter and half chicken broth. Pour it on the sliced meat and let it stand in a 250° oven for ten minutes to soak up the juice.
SOURDOUGH SCRATCH START Jack Lyman
from Log Cabin Grub Cookbook
Put a cup of whole milk on the counter overnight and be sure to cover with a light cloth. True sourdough starter will not have any commercial yeast in it. Stir in 1 cup flour and cover again. Let the mix set a few hours and you will see the spores begin to form. Spores formed by yeast are like bees at a honey hive. If you wait long enough they will show up. Do not use a metal container or metal spoon to stir. Keep in a warm place for a few days, after this you can store in a cool place, but be sure to cover tightly, Allow the mixture to warm to room temp before using.
* note: you may add 1/4 tsp salt and 1 Tbsp sugar to this mixture is desired. Replenish when half gone. If mixture seems to sour, just add a little baking soda.
30
SOME “ADE” FOR LEMONS LaRue Wentworth
Fresh lemons are costly these days. Here are some tips on how to get the most for your money.
A lemon yields more juice when left at room temperature and rolled on counter before squeezing.
Lemons keep in the fridge in a plastic bag for a long as 6 weeks, at room temp they keep about a week
Ice cubes frozen with a twist of lemon peel add flavor to diet beverages and sparkling mineral water.
When a recipe calls for the juice of ½ lemon, store the remaining half, wrapped in plastic in the fridge.
Lemon juice freezes well. Keep handy by freezing measured amounts, 1 or 2 Tbsp into individual ice cubes.
When making lemon pies, beat the lemon or vinegar in with the egg yolks. Then they will mix with the custard without curdling.
For the last stretch keep you garbage disposal smelling fresh by grinding up the lemon shells when you’ve finished squeezing the juice.
Grated lemon peel adds aromatic pleasure to all kinds of baked goods, fruit compotes, dessert and savory sauces. Be sure to grate the peel before cutting the lemon in half and juicing. Grated peel can be frozen. Ready to use.
31
BEAN SALAD Loya Gubler
Mix together 1 can green beans
1 can wax beans
1 can kidney beans
1 large bell pepper
1 onion
Mix together ½ c vinegar
3/4 c oil
3/4 c sugar
Pour vinegar mixture over beans. Refrigerate overnight or longer.
4-BEAN SALAD LaRue Wentworth
Drain and place in a large bowl:
1 can green beans
1 can cut yellow beans
1 can garbanzo beans
1 can kidney beans
Add Diced onion to suit taste
4 stalks celery diced
½ green pepper cut up
1 small can pimentos, drained
Sauce 1 c sugar
½ tsp mustard seed
1 c vinegar
1 tsp salt
½ tsp celery seed
½ tsp paprika
1 c Mazola oil
Mix the sauce well. Pour over beans and refrigerate overnight. Stir occasionally. Drain when ready to serve.
32
TOMATO-CABBAGE SLAW Alice Ann Lyman
Grate 2 heads cabbage
Chop 1 green pepper
Add ½ c sugar
½ c vinegar
1 can chopped pimento
1 qt stewed tomatoes or 1 can
1 tsp seasoning salt
1 Tbsp taco seasoning (opt)
Let stand in refrigerator before serving.
CABBAGE SALAD Tiffanny Jensen
Chop finely 1 med sized red cabbage
1 med sized green cabbage
Put in a big bowl. Add 2 c sliced grapes
1/4 bottle of poppy seed
dressing (more or less
depending on taste)
Mix thoroughly.
Add right before serving 1 ½ c chopped pretzels
1 ½ c WonTon noodles
You can also add chopped broccoli or substitute craisins for grapes.
33
CARROT SALAD LaRue Wentworth
Mix together and place in refrigerator.
2 c finely grated carrots
1 c drained, crushed pineapple
1 c grated coconut
1/4 c sugar
1 c small marshmallows
This can be held for several days but needs to be stirred several times so flavor will get mixed well.
Before serving fold in ½ to 1 cup whipped cream. Do not add cream til you are ready to serve.
GREEK SALAD Jakob Lyman
Chop and add into a large serving bowl
2 Roma tomatoes
1, 5 oz jar pitted Kalamata Olives
1, 4 oz pkg Feta Cheese,
½ of 10 oz pkg Romaine Lettuce
Vinaigrette Dressing: In a small bowl, whisk
6 Tbsp olive oil
1 tsp fresh lemon juice
1 ½ c red wine vinegar
Shallots
34
CHICKEN SALAD Edith Isaacson
Toss together and serve on lettuce
5 oz chestnuts
3 c chicken, diced
½ c celery
2 Tbsp crystallized ginger
2 Tbsp chopped parsley
2 Tbsp chopped onion
1 c pineapple tidbits (drain)
3/4 tsp salt
2 c Miracle Whip
Makes 6 generous servings.
LAYERED SALAD Julie Lyman
Put in layers in a dish 1 med head lettuce (torn)
½ c thinly sliced green onion
1 c thinly sliced celery
8 oz water chestnuts
10 oz frozen peas
Top with 2 c salad dressing
2 Tbsp sugar
½ c grated Parmesan cheese
1 tsp seasoned salt
1/4 tsp garlic powder
Cover and refrigerate for 24 hours. Just before serving sprinkle with
3 hard boiled eggs, mashed
½ -3/4 lb bacon fried crisp and
crumbled or
Bacon Bits
2 med sized tomatoes sliced in
wedges and arrange on top
35
SHRIMP-RICE SALAD Opal Spencer
Combine 2 c rice (cooked & cooled)
2 small cans shrimp
3 Tbsp chopped onion
1 ½ c raw cauliflower
½ c green pepper
1 c mayonnaise
2 Tbsp lemon juice
2 Tbsp french dressing or
catsup or chili sauce
Salt and pepper to taste
RICE SALAD Alice Ann Lyman
Mix together 2 c cooked Minute rice
3/4 c sugar
Let stand 4 hours
Add 1 can crushed pineapple
1 small carton Cool Whip
Serve.
36
TOMATO SHRIMP ASPIC Alice Ann Lyman
For each package lemon jell-O (3 oz) add 1 cup boiling water to dissolve and 1 can (small) tomato sauce
Add 1 c cabbage
1/4 c onion (diced)
1 c celery
1 can shrimp (drained & rinsed)
Set in fridge. When ready to serve top with Miracle Whip.
THAI CUCUMBER SALAD Jakob Lyman
Place in a med bowl 2 ½ Tbsp fresh lime juice
2 Tbsp distilled white vinegar
2 Tbsp sugar
3/4 tsp salt
½ to 1 tsp fish sauce
Whisk until the sugar is dissolved.
Add 2 large cucumbers, peeled, cut in half lengthwise, seeded, and thinly sliced
Add 2 small Thai green chilies, minced
Toss to coat. Cover and refrigerate. Stir in 2 Tbsp chopped cilantro before serving.
37
TACO SALAD Alice Ann Lyman
1 lb hamburger
1 can mild chili beans
1 med onion chopped fine
3-4 tomatoes diced
2 avocados diced
1 can minced olives
1 firm head lettuce, torn
1 pkg large corn chips
1 bttle of spicy french dressing
1 c shredded cheese
1 envelope taco seasoning
Brown beef til crumbly with chopped onions and taco seasoning. When brown add 1/4 c water simmer a few minutes. Toss all ingredients with browned beef mixture, corn chips and dressing just before serving.
TACO SALAD Opal Spencer
Brown together in heavy skillet and drain
1 lb lean ground beef
1 small onion, chopped
½ tsp salt
pepper, oregano, garlic salt
Mix with 1, 7oz can chili salsa
1 head lettuce, torn
3 large tomatoes, chopped
1 large avocado, chopped
4-5 green onions, chopped
2 c grated cheddar cheese
1, 15 oz can kidney beans
1, 10 oz pkg tortilla chips
Toss lightly with salad dressing of your choice.
38
CHRISTMAS CRANBERRY SALAD Alice Ann Lyman
Dissolve 1, 3 oz pkg cherry jell-O
in 1 c hot water
Stir in 3/4 c sugar
1 c ground cranberries
1 Tbsp lemon juice
3/4 c pineapple juice
1 ground orange (peel & all)
1 can crushed pineapple (drain)
1 c chopped celery
½ c chopped nuts
Stir occasionally as it is setting so the ingredients will mix well. Serves 6.
MOM’S DIXIE SALAD LaRue Wentworth
Dice and combine the following in quantities desired:
Apples, Bananas, Nuts, Pineapple, Pomegranates.
Sweeten with whipped cream, season with vanilla and mix with fruit.
To get the seeds out of the pomegranates, cut as you would an apple. Put the cut side on the palm of your hand, hold it over a pan or bowl and with something hard (knife handle) tap and knock the seeds out. If any of the white skin comes out, pick it out.
JELL-O FRUIT SALAD Edith Isaacson
Mix together 1 pint cottage cheese
1 container Cool Whip (9oz)
Pour in and stir well 1 pkg dry jell-O (3oz)
Add one or two varieties of fruit or fruit cocktail (well drained). Serves 8-10
39
FRUIT SALAD Alice Ann Lyman
1 pkg lemon pie filling cooked and cooled.
Drain 1 can pineapple, crushed
1 can fruit cocktail
1 can mandarin oranges
3-4 bananas sliced
1 cup small marshmallows
Blend all together. Then fold in ½ pint whipped cream or Cool Whip. If cream add sugar and lemon extract.
PINEAPPLE SALAD Loya Gubler
Bring to a boil 2 c sugar
2 c crushed pineapple
1 c lemon juice
Dissolve in one cup cold water 2 pkg gelatin and add to the above mixture. Let mixture stand in fridge til it sets somewhat.
Whip 2 cups whipping cream and add 2 cups shredded cheese. Add this to gelatin mixture and let sit in fridge.
RAW JELL-O SALAD
1 pkg (med) cottage cheese
1 pkg (small) strawberry jell-O
1 med sized can fruit cocktail
1 med can crushed pineapple
1 med can mandarin oranges
(drained)
Sprinkle jell-O over and mix good.
Let chill ½ hour. Fold in cool whip.
40
5 - POINT SALAD LaRue Wentworth
Combine the following ingredients mixing well:
1 can (8.75 oz) pineapple
tidbits, (drain)
1 cup mandarin oranges (drain)
1 c shredded coconut
1 c miniature marshmallows
1 c dairy sour cream
Chill several hours or overnight. Makes 5-6 servings.
INSTANT FRUIT SALAD Edith Isaacson
Combine 2 c fruit cocktail (juice and all)
and any fruit you desire or have on hand.
(bananas, pears, peaches, pineapple, etc)
1 can drained mandarin oranges
Miniature marshmallows
Fold in 1 pkg instant vanilla, lemon, or
coconut pudding
Stir lightly - refrigerate 30 minutes or overnight. May add frozen fruit 20 minutes before serving if you wish.
MOM’S FRUIT SALAD DRESSING Edith Isaacson
Stir together 4 Tbsp cornstarch
1 c sugar
Add to 1 qt pineapple juice
1 orange (juice & grated rind)
1 lemon, juiced
Stir and cook til thickened and clear. Cool. Whip 1 pint cream. Fold into fruit sauce. Serve with favorite fruits.
41
RASPBERRY SALAD Loya Gubler
Dissolve in 1 ½ c boiling water
2, 3 oz pkg raspberry jell-O
Stir in 2 pkg frozen raspberries until berries are separated.
Add 1, 8 oz can crushed pineapple
Pour half of this mixture into mold (9"sq pan).
Put in fridge and let set. Leave the other half setting out.
Mix 1 c sour cream
1 c crushed pecans
After jell-O is set, spread sour cream and nuts over jell-O and pour remaining jell-O over cream. Return to fridge and let set.
RASPBERRY DELIGHT Teressa Perkins
Dissolve 1, 6 oz pkg raspberry or strawberry Jell-o
in 2 cups boiling water
Add 2, 10 oz pkg frozen raspberries or strawberries or blueberries or blackberries
Stir until thawed, then add 2 cups applesauce.
Pour into a bowl and chill until set. Top with whipped cream.
42
FRENCH DRESSING Edith Isaacson
Mix together: 1/3 c ketchup
1/4 c vinegar
½ c oil
½ c sugar
1 tsp salt
a Tbsp dry onion
BUTTERMILK DRESSING (Hidden Valley)
Lillian & Alice Ann Lyman
Blend well 2 c buttermilk (may dry according to directions)
2 c mayonnaise
1 Tbsp parsley flakes
1 tsp accent
1/4 tsp garlic powder
1 tsp onion powder
½ tsp pepper
MOM’S SALAD DRESSING Edith Isaacson
Mix well 1 c Miracle Whip
1 c catsup
1/4 c vinegar
1/4 tsp salt
Worcestershire sauce to taste
Refrigerate
43
VINEGARETTE Jackee Grote
Equal parts oil and vinegar (1 cup of each)
Add 1 Tbsp jam or jelly
½ c sugar
Add any seasonings that you like
PRICKLY PEAR VINEGARETTE Jackee Grote
Combine 1 c olive oil
1 c apple cider vinegar
½ c prickly pear jam
Pinch of nutmeg, cinnamon, ginger and cayenne pepper
VEGETABLE DIP Loya Gubler
Combine 1 small IMO
1 c mayonnaise
1 Tbsp bon appetite
1 Tbsp chopped chives
Let stand in fridge before serving.
44
THOUSAND ISLAND DRESSING (1) Edith Isaacson
Mix together thoroughly: 1 c mayonnaise
1/4 c ketchup or chili sauce
1 Tbsp lemon juice
2 Tbsp evaporated milk
1 tsp salad supreme
1/4 tsp salt
1/4 tsp garlic salt
pepper
Chill to blend flavors. Serve over green or potato salad.
THOUSAND ISLAND DRESSING (2) Edith Isaacson
Mix well 1 c mayonnaise
1/4 c chili sauce or catsup
1 Tbsp Worcestershire sauce
You may add chopped olives, onions, pickles, or/and hard cooked eggs. (chopped)
BLUE CHEESE SALAD DRESSING
Mix together: 1 qt mayonnaise (extra heavy)
1 tsp salt
2 tsp Accent
2 tsp fresh green onion
1 tsp white vinegar
1/4 tsp pepper
½ tsp powder garlic
2 Tbsp dried parsley flakes
buttermilk (enough to get consistency you desire.)
Leave it heavier for dip. Use about 1/4 lb blue cheese crumbled into small pieces.
45
CHIPOTLE HUMMUS Trissta Lyman
Vegetables: Heat a dry skillet to medium high and roast 1/4 red bell pepper, 2 slices onion, 5 cloves garlic until desired level of char. When cool squeeze garlic cloves from skin.
Drain 1, 15 oz can Chickpeas/Garbanzo Beans, reserving liquid.
Add all ingredients to blender (except for 20 chickpeas).
Add 4 Tbsp tahini
4 Tbsp olive oil
½ -1 tsp chipotle chili powder
½ -1 tsp cumin
juice of one lemon
salt and pepper
Add the chickpea liquid as needed for consistency (about 4 Tbsp). Blend until mixture runs freely through processor and an inverted tornado has formed. Hummus should be smooth and creamy.
For best results, cover and chill for at least one hour. Garnish with toasted pinenuts or reserved chickpeas, a drizzle of olive oil, a sprinkle of chipotle chili powder and flat leaf parsley. Flavors will intensify over time.
Serve with flat bread, pita bread, pita chips or even tortilla chips, carrots, celery, cucumber and other veggies.
46
CHILI CON QUESO DIP Alice Ann Lyman
2 lb black mountain cheese
32 oz Velveeta cheese
(may not need at all)
3 bunches green onions, chop
1 qt whole tomatoes
1 lb whole green chilies, chop
or 2, 4 oz cans chilies
1/4 tsp salt
1/4 tsp garlic powder
½ tsp hot sauce
(or less to taste)
Pour some oil in a heavy skillet, saute onions, green chilies and add salt and garlic powder. Add tomatoes, (squeeze into small pieces). Add diced and grated cheese, a little at a time along with hot sauce. Cook on very low heat til melted. This can be reheated in microwave just before serving. Serve with chips.
MEXICAN LAYERED DIP Alice Ann Lyman
In layers on platter place lettuce, refried beans, ground olives, salsa, chopped onion, avocado mashed, sour cream, sharp cheddar cheese (grated).
1 large can refried beans
2 large cans olives (minced)
1 large can salsa
1 large onion (minced)
4 avocados mashed
2 cartons sour cream
1/4 - ½ lb cheddar cheese
(grated)
Assortment of chips for dipping. Serves 10 - 20 people.
47
BARBEQUED POINT OF BRISKET LaRue Wentworth
Obtain from you meatcutter ½ (4-5 lbs) brisket point. Paint with liquid smoke and sprinkle with salt and pepper. Cover with chopped onions. Brown in oven 30 - 40 min at 400°.
Add 1 can beer, cover and cook at 325° for 2 to 3 hours.
Cool and refrigerate after removing juices.
Remove grease from juice.
Slice meat when cold.
Make a sauce by combining the following:
1 c barbeque sauce
1 c broth
½ c catsup
Pour over sliced meat and reheat.
Sauce can be poured over meat and all frozen for future use.
BEAR PAW STEW Lincoln Lyman
Brown in 2 Tbsp shortening:
2 c diced meat (deer is best)
Add to meat while it is browning; salt and pepper, soy sauce, garlic salt, celery salt, liquid smoke and worcestershire sauce; continue to brown. Use amount of seasonings according to your taste.
When meat is brown, add ½ c diced carrots
2 c diced potatoes
1 onion diced
4-5 whole tomatoes or
1 qt whole tomatoes
1 c water
Simmer til tender.
If pressure pan is used, pressure about 15 min.
48
BEEROCKS Edith Isaacson
Filling: Brown 1 lb lean ground beef in a small amount of oil. Add 1 tsp salt, 1/4 tsp pepper and set aside.
In 1/4 c oil heat until wilted and transparent 2 chopped onions and 2 cloves garlic.
Add 1 chilli pepper or
½ tsp cayenne pepper
1 small head cabbage (shred)
Cook til cabbage is tender, about 5-7 minutes
Season with 1 tsp salt
1 tsp celery salt
1/4 tsp pepper
1/4 c chopped parsley
Add to drained browned beef. Cool
Roll dough ( I use Mom’s Basic White Bread recipe or Rhodes Frozen dough works well). 1/4 inch thick. Cut out in 5 in squares. Place 1/4 c filling in center of each square. Bring corners up, pinch sides together. Place seam side down on cookie sheet. Let raise 15 minutes. Bake 350° for about 30 minutes.
CORNED BEEF CASSEROLE Loya Gubler
Cook together 1 cube margarine
1 c grated onion
Add 2 cans corned beef
2 c milk
1 c shredded cheese
2 cans crm of mushroom soup
Cook according to directions on pkg, 1 (16 oz) pkg medium noodles.
Layer in casserole dish, first sauce, then the noodles, ending with sauce on top. Bake 350° for 20-30 min til bubbly.
49
BARBECUE HAMBURGER Alice Ann Lyman
Brown and drain 1 lb hamburger
1 small onion
Add and simmer 15 min. 1 c tomato soup
2 Tbsp catsup
1/4 tsp dry mustard
Put on hamburger buns, toasted. Can top with cheddar cheese. Add salt and pepper to taste.
PIROSHKIS (Russian Meat Cakes) Amy Lyman
Make a roll dough and while it raises make the meat filling by browning 2 lb hamburger
1 lb sausage
1 large onion
3 stalks celery
Drain off the grease. Then add
6 hard-boiled eggs
Parsley (opt)
Seasonings such as thyme, oregano, salt and pepper to taste
Roll out the dough quite thin and cut with a biscuit cutter. Stretch out and put a tablespoon of meat mixture in the middle. Fold over the dough and crimp good so it won’t come apart. Let raise. Cook in oil.
50
BURGER BUNDLES Julie Lyman
1 c herb seasoned stuffing mix
½ c evaporated milk
3 Tbsp worcestershire sauce
1 lb ground beef
1 can cream of mushroom soup
1 Tbsp catsup
Prepare stuffing mix. Mix ground beef and milk (adding salt, pepper, chopped onion or whatever seasonings you like). Make six patties. Flatten patties. Spoon stuffing mix in center of each. Draw edges over and seal. Put in casserole dish. Mix remaining ingredients. Heat and pour over patties. Bake 350° for 40 - 45 minutes.
STUFFED PEPPERS Larane Sanders
Remove seeds from 3 large peppers. Boil in salted water for 5 minutes. Drain.
Cook til onions are tender: 1 lb hamburger
1 clove garlic
2 Tbsp onions
Drain off fat.
Stir in 1 tsp salt
1/4 tsp pepper
½ tsp oregano
1 c bread croutons (stuffing)
1, 15 oz can tomato sauce
Heat through. Lightly stuff peppers with mixture. Spoon balance of sauce over meat and peppers. Bake 20 minutes. Sprinkle with ½ c mozzarella cheese. Heat to melt.
51
POTATO HAMBURGER GOULASH Alice Lyman
Combine and make into patties:
1 lb hamburger
2 c grated raw potato
3 Tbsp onion diced
½ tsp salt
1/4 tsp pepper
1 egg
½ c milk
Brown patties on both sides in 2 Tbsp shortening. Drain.
Dilute 1 can cream of mushroom soup with ½ can milk. Cover patties with soup mixture and simmer til hot.
COMBINATION DOLMA Edith Isaacson
Scoop the centers from peppers, eggplants, zucchini squash, and tomatoes. Save the tomato centers.
For filling mix together:
½ c bulgur or 1/4 c rice and
1/4 c bulgur
3 med onions, chopped
3 Tbsp parsley, chopped
1 ½ lbs lean ground beef
salt and pepper to taste
Fill the vegetables with the meat mixture. Arrange side by side in baking dish. Add 1 c water or tomato juice. Press the tomato pulp and place on top of vegetables. Bake at 350° for 1 ½ hours until rice is tender.
Cabbage rolls may be made with this filling. Wilt the cabbage leaves in boiling water, fill a half leaf and roll up. Place in casserole dish, cover with liquid (tomato juice or broth). Bake as above.
52
HAMBURGER ROLLS WITH TOMATOES
LaRue Wentworth
Mix thoroughly the following and shape in barrel shaped croquettes:
1 ½ lbs ground beef
1 tsp salt & dash pepper
2 Tbsp cold water
Dip into an egg which has been beaten with 1 Tbsp milk, then roll in crumbs. (I use wheat hearts). Brown all sides of meat in shallow fat in hot skillet. (May be microwaved). Sieve or squeeze 1 or 2 qts tomatoes and pour over the croquettes; add a sliced onion if desired. Cover container and simmer 30 - 40 min. til sauce has thickened; turning croquettes occasionally. Serve over hot boiled rice.
IVAN’S CAMP SUPPER Ivan Lyman
Put in bake oven 6 Tbsp grease
Fry steak or chops over low fire.
Add 1-2 qts sliced potatoes with salt and pepper to taste. Stir meat and potatoes together. Put lid on bake oven, place back on low fire. Check and stir to prevent burning. May need to add 1/4 c water when potatoes are about cooked.
GROOVY STEAK AND RICE Edith Isaacson
Cut up round steak in 3/4 in squares. Fry in butter. Remove from pan. Make bouillon broth of 3 cubes and 1 c water. Thicken with 1 Tbsp flour and 2 Tbsp water. Add meat and rice. Let set 5 minutes. Serve. While meat is cooking, cook 1 scant cup of rice in 2 c boiling water with 1 Tbsp butter for 12 minutes.
53
SMOKIE BARBECUE MEATBALLS Alice Ann
(for a large crowd) Lyman
Mix together and roll into small meatballs
2 lbs sausage
4 lbs hamburger
2 can water chestnuts (chop)
2 can FrancoAmerican
mushroom gravy
2 c onion chopped fine
3 c bread crumbs
1 tsp garlic powder or
4-6 cloves minced
1/4 c soy sauce
Place on cookie sheet and bake 350° til brown, about 30 min.
These meatballs can be baked then frozen in a plastic bag. When ready to serve place in crock pot and cover with sauce. Heat through. Serve.
Sauce: 3 bottles of Hickory Smoke barbeque sauce mixed with 1 cup water
FATHER’S FAVORITE MEAT LOAF Alice Ann Lyman
Combine 1 lb ground beef
½ lb ground sausage
3 slices soft bread, broken
1 c milk
1 egg beaten
1 Tbsp worcestershire sauce
1/8 c minced onion
1/4 tsp each of dry mustard, sage, celery salt, and garlic salt
Mix lightly but thoroughly. Place in shallow pan, shape in loaf. Bake 350° for 1 ½ hours.
54
EASY MEATLOAF Tiffanny Jensen
Combine in a large bowl 1 lb ground hamburger
1 package stove top stuffing
½ c ketchup
2 Tbsp Worcestershire Sauce
1/4 c barbecue sauce
1 small chopped onion
1 ½ tsp salt
1 tsp pepper
Fill 2 bread pans with the mixture, and bake in the oven at 350° for 1 hour or until done. (I always do this recipe to taste, so the actual ingredients and measurements vary.)
SWISS STEAK Opal Spencer
Stir together 1/4 c flour
½ tsp salt
1/4 tsp pepper
Sprinkle on and pound into 2 lbs beef steak (round or chuck) 1 inch thick
Cut meat into serving pieces.
Brown in 2 Tbsp shortening. Place each piece in bottom of dripper pan. Grate 1 carrot on top. Chop 1 onion and add. Then put 1 cup tomatoes (fresh or canned) over.
Gravy: Add 3 Tbsp shortening to shortening in pan.
Add 1/3 c flour. Brown for gravy. Add 2 c broth or water. Stir til it boils. Season to taste. Pour over steak and vegetables. Bake 350° for one hour. Add kitchen bouquet for color if desired.
55
HAMBURGER SALAMI Gladys LeFevre
Mix together and set in fridge for 3 days:
5 lbs very lean ground beef
5 tsp tender-quick salt
2 ½ tsp mustard seed
2 ½ tsp garlic salt
1 tsp ground peppercorns
1 tsp hickory smoke salt
Mix 3-4 times a day. Form into 4 in around, long salami rolls. Place in broiler pan in oven. Bake 150° for 24 hours and turn every 2 hours.
DEER STEAKS Jack Lyman
Take a nice deer steak and dip into a beaten egg. Firmly press crushed cornflakes into each piece until no more will adhere. Brown in a skillet with oil (adding more as needed).
Season with salt and pepper and bake for 1 hour in moderate oven. Make sure to cover the steaks while in the oven.
KRAUT AND PORK LaRue Wentworth
In fry pan brown off 3/4 to 1 lb. fresh pork cut in small pieces. Add to this a No. 2 ½ can of sauerkraut; 3Tbsp brown sugar and let simmer slowly for about 1 hour. (Rinse sauerkraut with cold water and drain)
This is a favorite Thanksgiving treat.
56
LATE SUPPER Dorothy Lyman
Scramble together in butter or bacon grease
1 dozen eggs
1 qt drained string beans
Add pieces of bacon or ham or pork
Add salt and pepper to taste.
Some thick cream may be added.
SOUTH AFRICAN LEG OF LAMB Tiffanny Jensen
Crush 3-4 big cloves of garlic
Place in a bowl and mix in 3/4 c white vinegar
1 tsp rosemary
½ tsp salt
dash of pepper
2 Tbsp Worcester sauce
1 Tbsp balsamic vinegar
1 c Sprite (opt)
Slice crosses in several places on 1 leg of lamb (or 2-3 lbs of meat of choice, beef roast works really well). Place in the marinade. Marinate lamb in mixture for at least 4 hours.
Traditionally the meat is cooked over an open fire on a metal mesh, and cut and served to guests right off the fire but a regular grill works good too. Place the entire leg of lamb on the hot grill, flipping every 2 minutes or so. As the meat on the outside gets cooked, slice it off and serve to the people who are now salivating all over your grill.
This is a very social dish, as people are usually eating the meat as it is being cooked. So if you’re cooking, make sure you save a little bit for yourself!
57
DELICIOUS CHICKEN Edith Isaacson
Shake and Bake Mix: 1 c fine stuffing bread crumbs
(roll on wax paper to crumble)
1/4 c grated Parmesan cheese
1/8 c dry parsley flakes
1 tsp savor salt (opt)
1 /8 tsp pepper
1 tsp salt
Dip pieces of chicken in buttermilk, then in shake and bake mix. Place on lightly greased cookie sheet or shallow pan. Cover lightly with foil. Bake 350° for 1 hour. Take off foil to brown the last 20 minutes.
Leave out the parmesan cheese and this makes a good dredge for baking or frying fish. Dip in buttermilk, dredge in crumbs, fry or bake in the oven at 400° for 15-20 minutes.
CHICKEN COATING MIX Lillian Lyman
Combine in bowl 2-3 c ground dry bread crumbs
2 Tbsp parsley flakes
1 Tbsp each oregano, marjoram, thyme, celery salt, ginger, paprika
2 Tbsp rosemary
1 tsp each garlic salt, onion salt, pepper, & sage
Dip chicken in milk, coat with mix. Bake at 400° for 20 minutes. Then steam for 30 minutes in crock pot. For crisp chicken bake for 45 minutes.
58
CHICKEN AND BROCCOLI BAKE Loya Gubler
Cook as directed on pkg 1 (10oz) frozen broccoli, chop
Grease oblong baking dish 10x6x1½
Layer in baking dish 2 c cut up cooked chicken or turkey and broccoli
Mix together 1 can cream of mushroom soup
1/4 c milk
Pour soup mixture over chicken and broccoli. Arrange 6 slices processed American cheese over soup mixture.
Mix together til crumbly 1 c baking mix
1/4 c margarine
Sprinkle over cheese. Bake til golden brown, 25 to 30 minutes at 400°.
CHICKEN CASSEROLE Dorothy Lyman
Saute in butter 1 small onion
2 Tbsp butter
Make a cream sauce with 3 Tbsp flour added to the butter
3 c evaporated milk
1 can cream of mushroom soup
Add 1 c grated cheese
1 c macaroni, uncooked
cubed chicken
Pour in casserole dish. Sprinkle with cheese. Bake 300° for 1 hour.
59
CROCK AND CHICKEN GRAVY Alice Ann Lyman
Skin and clean 1 whole chicken
Salt and pepper the chicken. Brown in 2 Tbsp shortening on all sides. Place in crock pot.
Mix and pour over chicken 2 cans cream of chicken soup
1 can milk
Simmer about 3 hours. Add more seasonings as desired.
LEMON PEPPER CHICKEN Mary Lyman
Cut frying chickens into halves or quarters. Sprinkle liberally with lemon pepper seasoning. (Lawry’s or other)
Bake in hot oven 425° for 35-45 minutes or until done. Do not add water, oil or anything to the pan.
JEAN’S HEAVENLY CHICKEN LaRue Wentworth
Arrange 12 chicken breasts, skinned in baking pan and sprinkle with salt and pepper.
Make a mixture of the following:
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 cup American cheese, grated
Pour soup mixture over chicken and bake, grated at 325° for 2 hours. (Sauteed green onions may be sprinkled over above if desired.)
Freezing Directions: Rinse chicken pieces and pat dry.
Spread pieces out on a baking sheet so they do not touch. Freeze. When they are firm, store in freezer bags or wrap in freezer wrap. (Wrap backs together for use for soup.) Seal, label, and freeze for up to 6 months. Hamburgers, chops and steaks can be frozen the same way.
60
CHICKEN POT PIE Tiffanny Jensen
Heat over low heat 1/3 c margarine
when melted, blend in 1/3 c all purpose flour
1/3 c chopped onion
½ tsp salt
1/4 tsp pepper
Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat.
Stir in 2/3 c milk
1 3/4 c chicken broth
Heat to boiling, stirring constantly. Boil and stir a minute. Stir in 2 c cut up chicken
10 oz frozen peas and carrots
Place and form pie crust (either pre-made or from scratch) into pie pan, then pour filling onto the crust. Place pie crust over the top and pinch/seal the sides of crusts together. Cut vent holes into top of pie. Bake until crust is golden brown (30-45 min) in a 425° oven.
TIFFANNY’S OVEN ROASTED DUCK
Tiffanny Jensen
Mix all together in casserole dish
2 c apple juice
3 cloves crushed garlic
1/8 c balsamic vinegar
1 tsp salt
½ tsp pepper
6 duck breasts
2 Tbsp olive oil
Bake in the oven at 300° for about 3 hours. Duck is best when served with yams or sweet potatoes or other sweeter vegetable.
61
YUMMY FISH Teressa Perkins
Combine in a bowl 1 egg
½ c milk
½ tsp salt
Combine in another bowl ½ c flour
1/4 c cornmeal
½ tsp salt
½ tsp pepper
1 tsp basil
½ tsp chili powder
dash of cayenne pepper (opt)
any other spices you want
Pick any kind of fish fillets. Small white bass, perch, catfish or other small fillet work the best. Soak the fillets in the egg mixture for a minute. Then dredge in the cornmeal mixture. Fry in a skillet with plenty of oil. Turning once. These cook pretty quick if you have thin fillets. (Only about 1-2 minutes per side). Eat and enjoy!
TUNA AND BISCUITS Lola I. Ivie
Brown 3 Tbsp chopped onion
1/3 c green pepper, chopped
3 Tbsp fat
Add 2 Tbsp flour
Blend together 1 can condensed chicken soup
1 ½ c milk
Add to above and cook til thick and smooth
Add 1, 7 oz can tuna
1 Tbsp lemon juice
Pour into greased baking dish. Bake in 450° oven for 15 minutes. Reduce heat to 425°. Cover casserole with biscuits. (Pillsbury in a tube) Bake 15 minutes longer.
62
SALMON LOAF Larane Sanders
Mix together 1 c salad dressing
2 cans cream of celery soup
2 eggs
½ c chopped onions
½ c chopped green peppers
2 Tbsp lemon juice
4 c cooked salmon (drained)
2 c bread crumbs
Spread in 9x13 pan. Bake 45 minutes at 350°.
JAPANESE STYLE CROQUETTES Jessee Lyman
Cube and boil til tender 4-5 potatoes
Set aside to cool.
Finely chop 1 clove garlic
1 onion
Saute garlic and onion in 1 Tbsp cooking oil until soft.
Cook, separately 1 ½ c ground pork
Then combine with garlic and onion mixture.
Season with ½ tsp salt
½ tsp pepper
Finally, mash potatoes and add in onion mixture. Mix well and add ½ tsp salt and pepper or to taste.
Prepare in separate bowls 1 c flour
2 eggs
1 c panko (or breadcrumbs)
Round about 1/4 c of potato mixture with your hands, ½ in thick, and cover in flour (removing any excess), eggs, and panko in order.
Deep fry until browned. Top with tonkatsu sauce, soy sauce, mayonnaise, or ketchup. Best served with shredded cabbage.
*other variations include: beef or vegetables in place of pork, use nutmeg or curry powder to taste.
63
OKONOMIYAKI (Japanese style Cabbage Pancakes)
Jessee Lyman
Chop into long slices as thin as possible
1/8-1/4 head of cabbage
In a bowl mix 1 c flour
3/4 c water (with dashi*)
1 egg
then add cabbage. The consistency should be thick and not too runny (add cabbage to your own discretion).
In a frying pan on low/medium heat, cook filling ingredients briefly (about 2-3 minutes) in cooking oil.
Filling Ingredient recommendations:
Chicken Beef
Shrimp any Seafood
Potatoes Mixed vegetables (carrots,
Cheese peas, corn, onions, etc)
Garlic Kimuchi
(There are many variations, so be creative. The most optimal choice is 3-5 filling ingredients, and they should be chopped into small/medium pieces.)
Now add about 1 cup of cabbage mix to the pan with the filling ingredients. Shape like a pancake and cover.
When the pancake is cooked through (about 7-8 min) turn over and allow to cook on the other side. Serve topped with Okonomiya sauce, bonito flakes and Japanese-style mayonnaise*. Makes 2-3 servings.
Variation: Mix ingredients in with cabbage mixture and cook as a pancake without frying ingredients beforehand.
*can be found at most Asian markets
64
SUSHI RICE Jessee Lyman
Rinse with cold water 2-3 times and then soak for 15-30 min.
3 c uncooked “Japanese” short grain rice (or sushi rice).
Prepare as instructed, either with a rice cooker or on the stove.
Combine in a small saucepan 1/3 c rice vinegar
3 Tbsp sugar
2 tsp salt
Warm until the sugar is dissolved (do not boil), then allow to cool.
In a non-metal bowl (wood is best but glass will work) gently sprinkle vinegar mixture over cooked rice. Fold the rice to mix, using a hand fan to speed cooking if desired.
Note: Allow time to cool, but use promptly. The amount of sugar and salt can be modified to personal taste.
65
TEMAKIZUSHI (Rolled by hand sushi) Jessee Lyman
Slice into four squares 1, 3 x3 in nori (seaweed sheet)
Place 3-4 Tbsp sushi rice
onto each square of nor, skewed to one corner.
Add your choice of toppings (4 or less work best) and roll into a cone shape
Crab Shrimp
Octopus Squid
Scallops Salmon
Tuna Raw sushi grade fish
Ikura (salmon eggs) *highly recommended
Raw veggies (carrots, cucumbers, celery, avocados)
Natto Cheese
This is a very versatile food item and I recommend experimenting with the ingredients. Some people even use this base as a desert (with fruit, chocolate, etc)
Variations: Skip the seaweed. Prepare about half a cup of sushi rice in a small bowl or cup and cover with desired toppings.
Mix in cubed ingredients to sushi rice and serve. Omelet, ginger, crab and Ikura work best for this method.
66
JAPANESE STYLE SWEET OMELET Jessee Lyman
Mix together in a bowl with a fork or chopstick
2 large eggs
1 Tbsp water
1-2 Tbsp sugar (or to taste)
1 Tbsp dashi stock or soy sauce (opt)
Warm cooking oil in a small pan on medium heat ( a square specialty pan is recommended, but not necessary). Pour in egg mixture until it is spread very thinly across the bottom of the pan (gently stirring egg in the pan with chopsticks/ fork is optional). Cook for about 30 seconds or until half done, then lift one side and fold in half (so that half of the bottom of the pan is exposed).
Pour in the remaining egg mixture in exposed area (or until it is thinly spread across the remainder of the pan). Fold eff over onto the newly cooked egg after about 30 sec. Repeat if necessary. Fold egg again into a quarter section or shape with a bamboo matt. Cut roll into about 1 in slices and serve.
Note: Japanese omelets are usually served with some
slightly uncooked parts, so if desired, cook completely before folding or use a lid to cook through when finished.
Variation: For use in other Japanese recipes, instead of folding the omelet over, allow to cook halfway, then flip over and cook on the other side. Cut into slices to use with sushi.
67
FRIED SPRING ROLLS WITH SAUCE Jakob Lyman
Soak in water for 10 min, 3.75 oz pkg bean thread vermicelli.
Drain well and cut noodles into 2 in lengths. Transfer for a large bowl. Add 6 oz small shrimp
6 oz pork or chicken, diced
2 ½ c finely shredded napa cabbage
1 c bamboo shoots
4 green onions, thinly diced
1 med carrot, shredded 1/4 c finely chopped Thai basil
1 Tbsp ginger, minced 2-3 cloves garlic, minced
3 Tbsp soy sauce 2 tsp sugar
½ tsp salt ½ tsp white pepper
Mix well. Place 2 layers of spring roll wrappers together on a flat work surface. Scoop ½ c of prepared filling onto the upper third of wrapper (positioned in a diamond shape). Begin to tightly roll up the upper edge over the filling. Midway through, turn the sides in over the roll to keep the ingredients from spilling out. Moisten the remaining corner with water and continue rolling up, pressing to seal the wrapper closed. Heat 3 c peanut oil in a wok to 360°. Add 2 or 3 spring rolls to the oil, fry for 2 to 2 ½ min, until golden brown. Turn rolls once or twice. Transfer to a plate lined with paper towels. Fry remaining spring rolls.
Sweet Chile Dipping Sauce:
Combine in a small saucepan 1 1/3 c sugar
1 1/3 c rice vinegar
Bring to a low boil over medium high heat. Reduce to medium and stir in ½ tsp salt
Simmer until slightly thickened (5-6 minutes), stirring occasionally. Turn off the heat and mix in
3 sm fresh Thai chiles, chopped
2 cloves garlic, finely minced (opt)
Cool and serve at room temp
68
THAI NOODLES WITH SHRIMP AND CHICKEN
Jakob Lyman
Soak in a bowl of warm water for 20 minutes
8 oz rice noodles
Drain and set aside.
Mix in a small bowl 2 Tbsp lime juice
1 Tbsp tamarind paste
1 Tbsp sugar
1 Tbsp fish sauce
Stir in 2 Tbsp ground skinless peanuts
Heat in skillet or wok over high heat with 1 Tbsp of vegetable oil. Stir in 4 oz skinless, boneless chicken
breast, cut into 1 in pieces
Cook until chicken is cooked through (2-3 min). Remove chicken and set aside on a plate.
Add 4 oz med shrimp, peeled
Cook until shrimp are done (2 min). Set aside with chicken.
Add 1 Tbsp vegetable oil to the pan.
Stir in 2 large shallots, finely chopped
Cook for 1 min. Stir in 1 c fresh bean sprouts
Cook for 1 min. Add 2 oz firm tofu, cut ½ in cubes
1/4 c dried tiny shrimp (opt)
Cook, stirring, for 1 minute.
Add the drained noodles, chicken and shrimp. Make a space at the side of the pan and pour in 2 beaten eggs. Let them cook briefly and then stir into the rest of the ingredients. Add 2 Tbsp lime juice
The tamarind mixture
Stir all the ingredients together well. Place the noodle mixture on a large plate. Place 1 c fresh bean sprouts and 2 bunches of green onions, trimmed to 4 in lengths, on the side. Scatter 1/3 c cilantro leaves over the noodles and garnish with lime wedges.
69
COCONUT CHICKEN CURRY Jackee Grote
Heat 2 Tbsp corn oil in a preheated wok. Cut 1 lb boneless, skinless chicken into bite sized pieces, add to wok and stir-fry until evenly brown.
Add to the wok 1 cup trimmed okra
1 large onion, sliced
2 garlic cloves, minced
Cook 2-3 minutes, stirring constantly.
Mix and then add to wok 3 Tbsp mild curry paste
1 3/4 cup chicken bouillon
1 Tbsp fresh lemon juice
Bring to a boil, cover, and let simmer for 30 minutes.
Stir in 1 3/4 c coconut cream and cook for about 5 minutes.
Add and cook for 2 minutes 1 1/4 c cubed fresh pineapple
2/3 c plain yogurt
2 Tbsp chopped fresh cilantro
Garnish with lemon wedges and cilantro sprigs and serve with cooked rice.
YAKI-MANDUS Jan Gubler
Chop and boil ½ lb bean sprouts
Mix together 1 lb hamburger
1 lb sausage
½ head cabbage (small)
1 small onion chopped
5 cloves garlic
1 Tbsp chopped ginger
Add bean sprouts.
Put approximately 1-2 Tbsp of mixture in a square egg roll dough, pat water on dough and seal. Deep fry eggroll in hot oil.
Dip Yaki-Mandus in the liquid from the teriyaki chicken. A saucer of the liquid should be set between each plate, so they can be dipped as you eat. See page 71
70
TERIYAKI CHICKEN Jan Gubler
Place in appropriate size kettle
1 cut up chicken
½ c carrot curls
½ c green onions (cut up)
1 tsp chopped ginger
2-3 chopped garlic ginger
1 cup soy sauce
1 cup sugar
1 cup water
Cook for 1 hour on low-med heat. (see Yaki-Mandus, pg 70)
SWEET AND SOUR CHICKEN (1) Milissa Lyman
Cut and sprinkle 3 lbs of chicken with 1/4 tsp garlic salt and ½ tsp salt.
Roll pieces in cornstarch and dip in beaten egg. Fry to golden brown.
Mix together til smooth: 3/4 c sugar
½ c water
3-4 Tbsp catsup
1 Tbsp soy sauce
1 Tbsp salt
dash of salt
½ c vinegar
Pour sauce over chicken and bake 45 minutes to 1 hour at 325°. Serve with rice.
71
SWEET AND SOUR CHICKEN (2) Lola Ivie
1 - 2 ½ to 3 lb cut up fryer
½ bottle Russian dressing (4 oz)
1 envelope onion soup mix
½ jar apricot preserves (10 oz)
Place chicken pieces in shallow baking dish.
Mix dressing, soup and preserves with small amount of water. Pour over chicken. Bake 350° for 1 1/4 hours. Serves 4.
CANTONESE CASSEROLE Loya Gubler
Pour boiling water over and separate
1, 10oz pkg frozen green beans
In saucepan melt 1 Tbsp butter
1 Tbsp flour
3/4 c milk
1 Tbsp soy sauce
Cook and stir over medium heat, til thick and bubbly.
Stir in 1 c sour cream
2 c cooked ham, cubed
1, 5 oz can water chestnuts
(drained and thinly sliced)
Add the green beans
Pour into greased 10x16 baking dish. Sprinkle with 1 c buttered soft bread crumbs. Bake 350° for 30 minutes or til hot.
72
PORK FRIED RICE WITH GINGER Jakob Lyman
Heat 2 Tbsp of peanut oil, add 2 eggs, lightly beaten, scramble to the soft stage. In a wok or large skillet heat 2 Tbsp peanut oil and add 1 /3 lb ground pork. Cook, stirring, until the meat is thoroughly cooked. Add 1 tsp fresh grated ginger and stir. Add 2 c cooked rice, salt and pepper to taste and cook, stirring rapidly to blend all the ingredients. When the rice is piping hot, mix in 2 Tbsp peanut oil, 1/4 c chopped scallions, and the cooked egg, broken up. Spoon portions of the fried rice on lettuce leaves, roll with fingers and serve immediately.
CHICKEN CHOW MEIN Mechelle Hanks
In 2 Tbsp butter, brown 2 large chicken breasts, deboned and cut in chunks or slices. Any cooked chicken or turkey may be used and added after celery is cooked.
Add to butter 1 ½ c celery
1 c sliced onion
1 c chicken broth
Simmer til tender, about 10 min.
Combine 1/4 c soy sauce
2 Tbsp cornstarch
1/4 tsp ginger
Add to vegetables. Cook til bubbly and thick.
Stir in 1 16 oz can beansprouts (drain)
1 15 oz can water chestnuts
sliced mushrooms (opt)
sliced green peppers (opt)
Heat through. Serve over Chinese noodles or hot rice.
73
BROCCOLI BEEF Gwen Isaacson
Salt and saute over high heat:
4 c fresh broccoli
3 Tbsp oil
Cover and steam til tender, about 5 min.
Lower heat if necessary to keep from scorching. Remove from pan.
Mix 1 1/4 lbs flank steak sliced with
1 Tbsp cornstarch
1 Tbsp soy sauce
1 clove garlic
3-4 slices ginger root
salt to taste
2 Tbsp oil
Saute meat in two separate batches on hot heat with 2 Tbsp oil til meat is browned on the outside and pink in the middle.
Remove from pan.
Add to pan, scraping bottom: 1 Tbsp cornstarch
1 Tbsp soy sauce
1-2 Tbsp oyster flavored sauce
½ c water
Cook til bubbly.
Return beef and broccoli to pan, toss to blend.
Variations: Substitute asparagus, zucchini, green beans,
bok choy, or cauliflower for broccoli (cut in 1 ½ in pieces, head and steam. Cut stalks about 1/4 by 1 ½ inches.)
To slice flank steak - Remove excess fat and membrane, cut steak in 2-3 strips so each is about 2 to 2 ½ inches wide. Cut each strip across the grain less than 1/4 inch thick, slanting cutting edge of knife from fingers holding meat. If meat is slightly frozen it cuts easier. (One flank steak weighs about 2 1/4 lbs.)
74
TOMATO BEEF Gwen Isaacson
Cut and prepare beef as for Broccoli Beef, using the same cornstarch soy sauce and spice mix.
Cut into bite size pieces, saute over medium heat for 1 minute 1 stalk celery
1 med yellow onion
1 med bell pepper
Add and saute ½ min 3 med tomatoes, remove the skins, cut in 6ths & 8ths
or 1 lb canned tomatoes may be substituted, drain and use liquid instead of water for gravy
Make gravy of 1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp worcestershire sauce
2 Tbsp catsup
1 tsp sugar
1 tsp curry powder
½ c water
Mix together beef, vegetables and gravy.
Serve over Chinese noodles or rice.
Fresh Chinese noodles may be purchased at Castro Market or any thin noodle may be used.
BASIL CREAM CHEESE WONTON Jakob Lyman
Blend together 6 oz cream cheese
4 green onions, chopped
½ tsp soy sauce
1/4 tsp garlic powder
½ tsp basil
Drop by 1 teaspoonful onto each small wonton wrapper. Fold in corners and seal with egg white.
Fry in 365° oil until crispy and brown. Makes appr 2 dozen.
75
BARBECUE SPARERIBS Lola I Ivie
Mix together and bring to a boil:
1 lemon (sliced)
1 large onion (chopped)
1 tsp salt
1 tsp chili powder
1 tsp celery seed
1/4 c brown sugar
1/4 c vinegar
1/4 c worcestershire sauce
1 c catsup
2 c water
Pour over spareribs and bake 2 hours at 350°.
PAN-FRIED CHINESE NOODLES Gwen Isaacson
Bring to a boil 3 qts water with 1 tsp salt and 1 Tbsp oil in a 4 quart pot, deep enough to immerse a deep fry basket. Loosen noodles so there are no clumps. Place about ½ lb noodles at a time into the basket; scald about 20 seconds, stirring to prevent sticking together. Put basket under warm running water to wash off excess starch. Preheat fry pan with 2 Tbsp oil. All at once spread noodles over on as high heat as possible without scorching. Turn and brown the other side, adding more oil.
To facilitate serving, pull apart into several section. Transfer to platter, keep warm in oven while you make Tomato Beef.
Do not scald noodles until fry pan is heated. Noodles gum together on standing. If they do, separate them by washing under warm tap water. Add 1 Tbsp oil and toss with chopsticks.
Makes 1 pound fresh Chinese Noodles
76
QUICHE Linda Magarina
Have on hand pastry for 1 pie. Use your own favorite recipe
Line Quiche pan or pie plate with pastry.
Brush with unbeaten egg white. Place in fridge for 15-20 minutes.
Place in pastry a layer of filling, then cheese, then custard.
Filling: Ham cubes, crumbled bacon, drained corn, cooked drained spinach. Use about 1 cup per quiche. (Any one of these)
Cheese: About 1 c grated cheese. Swiss, Mozzarella, Gruyere, or any other low moisture cheese. Cheddar may be combined with any of these.
Custard: Mix well together 2 c half & half, 3 eggs, 1 pinch nutmeg, 1 pinch cayenne, 1 pinch sugar, 3/4 tsp salt
Bake at 450° for 10 min. Reduce heat to 325° continue to bake 25 min. longer or til custard is set. Let set a few minutes before serving.
PIZZA CRUST Milissa Lyman
Mix together 1 ½ c warm water
1 tsp salt
3 ½ to 4 cups flour
1 Tbsp yeast
2 Tbsp oil
Knead. Let raise. Roll out and place on greased pans. Makes 2 large crusts. Top with tomato sauce, meat, cheese, etc. Bake 450° for 15 minutes.
77
QUICK PIZZA LaRue Wentworth
Place 4 English muffin halves on oven tray.
Combine the following to make sauce.
1, 8 oz can tomato sauce
1/4 tsp cumin
1/4 tsp garlic salt
3 Tbsp Parmesan cheese
2 tsp minced onion
½ tsp oregano
Using 1-2 Tbsp sauce spread over each muffin. Put thin slices of pepperoni or browned-off ground beef or sausage over the sauce.
Top with cheese (½ c shredded cheddar and ½ c mozzarella mixed). Return to oven and broil until cheese is bubbly. Serve hot. Yield 8 individual pizzas.
If a crispier crust is desired, toast muffins before spreading with the sauce.
FROZEN PIZZA SAUCE Opal Spencer
Blend together and simmer one hour:
1 qt tomatoes
1 onion, chopped fine
1 stalk celery, chopped
1 clove garlic, crushed
or 1/8 tsp garlic powder
When thick add: 2 Tbsp parmesan cheese, grate
1 tsp salt
1/4 tsp pepper
1 to 2 tsp oregano
pinch of sugar
Freeze in cartons.
78
FROZEN PIZZA CRUST Opal Spencer
Soften 2 Tbsp yeast in
2 ½ c warm water
Add and mix well: 3 c flour
3 tsp salt
4 Tbsp cooking oil
Beat at low speed for 3 minutes.
Beat at high speed for 3 minutes.
Add 3 more cups of flour by hand mixing to desired stiffness. Place in a greased bowl. Let raise til double. Divide in fourths. Grease 12 inch pizza pans, put in pans and bake at 425° for 10 minutes. Freeze.
When ready to use have sauce defrosted. Put sauce on crust with you choice of toppings; cheese, pepperoni, etc. Bake til sauce bubbles. Enough for four 12 inch pizzas.
LASAGNE LaRue Wentworth
Cook 1 lb ground beef and 1 large chopped onion together til onion is clear and meat loses pink color.
Add 1, 16 oz can tomatoes
1, 8 oz can tomato sauce
1, 6 oz can tomato paste
1 tsp salt
1/4 tsp pepper
1 tsp oregano
Simmer 30 minutes uncovered.
Cook ½ lb lasagna noodles according to directions. Set aside
Beat 2 eggs and fold in 2 c cottage cheese. Grate 1 lb mozzarella cheese and set aside. Layer 1/3 meat sauce, ½ noodles, ½ grated mozzarella, ½ cottage cheese. Repeat topping with sauce. Bake 375° for 30 min. uncovered. Let set 15 minutes before cutting in squares to serve. Serves 8-10
79
MEATBALLS Edith Isaacson
2 lb ground beef
1 med potato, grated fine
1 med carrot, grated fine
1 small onion, grated fine
salt and pepper to taste
(need only small amount)
Shape into walnut size balls or smaller. Set on a lightly greased baking sheet, not touching. Bake and brown in 400° oven for about 20 min. These my be cooled an frozen then used in any recipe calling for meat balls. Our two favorite are meatballs and spaghetti and casserole mavis.
MEATBALLS AND SPAGHETTI Edith Isaacson
To one quart of canned tomatoes, add 1 pkg purchased spaghetti sauce mix or season as you desire. Add ½ the meatballs and simmer about 2 hours til sauce is thick. Serve over cooked spaghetti. The meatballs may be added after the sauce is cooked down.
CASSEROLE MAVIS Edith Isaacson
Place ½ the meatballs (in the above recipe) in a greased casserole dish. Top with gravy sauce made of 1 can cream of mushroom soup and ½ can of milk. Cover with grated cheese (1 cup) and crumbled potato chips. Bake at 350° for 35 minutes or til bubbly.
80
SPAGHETTI SAUCE Susan Scelzi
Brown in oil 1 ½ lb chuck or stew meat
6 med hot Italian sausages,
cut in half
Add and brown together 10 min.
2 onions chopped
6 fresh cloves garlic
½ c fresh parsley
3 red chilis (opt)
Add 4 med cans tomato sauce
1 can tomato paste
5 cans water (tomato paste can)
salt and pepper to taste
3 Tbsp sugar
3 Tbsp fresh or frozen basil
Bring to boil, lower heat. Stir every 10-15 min. Cook 2 or more hours with lid on partially. May be cooked in crock pot. Enough sauce for 1 ½ to 2 lbs spaghetti.
FETTUCCINI A LA RONALD Ronald Lyman
Cook til tender 6 oz wide noodles
While pasta is cooking saute for 5 minutes
2 Tbsp butter
1-2 cloves garlic
Drain pasta and add to garlic. Mix thoroughly.
Then add 3 Tbsp half and half
1/4 - ½ c parmesan cheese
Stir and add 1 tsp Italian herbs
Devour immediately
For variety add chicken, fresh frozen peas, sauteed mushrooms, pork, or sauteed zucchini.
81
CHICKEN PARMESAN Jakob Lyman
Pound into ½ in thick pieces 4 boneless, skinless chicken breasts
Combine in a bowl 1 egg
½ c milk
In another bowl place seasoned breadcrumbs
Dunk chicken in the egg wash and then in the breadcrumbs. Brown in a pan with 2-3 Tbsp olive oil for about 3 to 4 minutes until they are golden brown. Place on a baking sheet. Place a slice of mozzarella cheese on each piece of chicken and cover with 16 oz of spaghetti sauce, then sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 min or until chicken has reached an internal temp of 165° and the dish is bubbly.
SOUR CREAM ENCHILADAS Loya Gubler
Mix in saucepan and simmer
2 cans cream of chicken soup
2 c sour cream
1 small can green chilies, diced
Soften 12 taco shells in hot fat, one at a time and fill with grated cheese. Roll and place in 9x12 pan. Cover with sauce and top with grated cheese. Bake 350° til cheese melts.
82
FREEZER ENCHILADA SAUCE Julie Lyman
Put in a large pan 3 qts of water
1 lb oleo
3 tsp salt
3 ½ tsp garlic powder
3, 7 ½ oz cans tomato sauce
3/4 c chili powder
Simmer 30 minutes. Mix 1 qt water with 2 ½ - 3 c flour, make into paste. Stir in sauce. Simmer 10 minutes. Freeze or bottle.
GREEN CHILI BURROS Alice Ann Lyman
2 qts whole tomatoes or cans
2 cups diced pork or beef roast
1 small can (2 oz) diced green chilies
½ tsp garlic powder
1/4 tsp cumin
1 Tbsp sugar
salt and pepper to taste
Mix and cook down on low heat til thick. Spoon on flour tortilla shells. Top with grated cheese and chopped onion. Heat til cheese is melted in oven or microwave. Serve with salsa or sour cream.
83
TAMALE PIE Larane Sanders
Brown 1 lb ground beef
1 onion
Add 2 ½ c whole tomatoes
1 c corn
1 tsp salt
1 Tbsp chili powder
1/4 c corn meal
Simmer 5-10 min. Mix and pour on top:
½ c flour
½ c corn meal
1 1/4 tsp baking powder
½ c milk
1 egg
3 Tbsp butter
Bake 350° for 25-30 minutes.
TORTILLA STACK UPS Dixie Lyman
Fry together and drain off grease
1 lb hamburger
1 large onion
Add 1 small can chopped chilies
1 large can kidney beans
2 cans tomato sauce
Simmer together for a few minutes in crock pot.
Put in layer with 1 tortilla
layer of meat
cheddar cheese (grated)
Continue layers to top. Pour tomato juice around edges. Cook on slow for several hours.
84
TURK-MEX TURKEY ENCHILADAS Jackee Grote
Combine in a skillet: 2 cups cooked shredded turkey
1 cup salsa
3 oz cream cheese
3/4 c onion, diced
1 c green and red pepper, diced
½ c green chilies, diced
1 tsp ground cumin
½ tsp oregano
½ tsp garlic powder
Cook on low heat until cream cheese is melted. Add ½ c shredded Mexican-mix cheese. Spoon mixture down center of each of 8 tortillas. Roll tortilla and place in a lightly greased baking dish. Top enchiladas with 1 ½ c shredded Mexican-mix cheese. Cover and Bake at 350° for 20 minutes or until heated. Garnish with lettuce, tomato and olives.
CHILI RELLENOS Lola I Ivie
Split and clean seeds out of 2 7oz cans of Ortega green chilies.
Mix together ½ lb cheddar cheese
1/3 lb Monterey Jack cheese
Save ½ of cheese for topping.
Beat together 1 c half and half
1/3 c flour
2 eggs
In 1 ½ quart casserole alternate layers of chilies, flour mixture, and cheese. Pour 1 can (8 oz) tomato sauce on top. Sprinkle grated cheese on. Bake 1 hour.
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NAVAHO TACOS (1) Donnie Randall
Sift together 2 c flour
2 ½ tsp baking powder
½ tsp salt
Add water a small amount at a time until mix is the consistency of biscuit dough.
Pinch off a small ball and roll1/8-1/4 in thick and about 5 inches diameter. Fry in hot grease til brown on each side.
Layer in glass dish: fried bread
chili con carne (canned or homemade)
cheese (enough to cover taco)
Heat in oven long enough to melt cheese.
Serve with chopped lettuce
chopped tomato
chopped onion
One taco makes on good meal per person.
NAVAJO TACOS (2) Julie Lyman
3 c flour
3 tsp salt
1 Tbsp shortening
3 tsp baking powder
Enough water to make a good dough. Place on floured counter and knead. Let rest 10 minutes. Cut off pieces and roll ½ inch thick. Fry in hot oil on each side til brown. Place on plate, cover with chili, sprinkle with cheese. Arrange green salad around the edges of plate and top with favorite dressing. Enjoy!
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TACO SAUCE Alice Ann Lyman
1 can stewed tomatoes
1 can tomato sauce (8 oz)
1 med onion chopped
1 small can green chilies, diced
1 El Pato pepper (hot) chopped
Add all ingredients and simmer until thick.
BILL’S MEXICAN CASSEROLE LaRue Wentoworth
Brown off 1 ½ lbs ground beef
Add 1 chopped onion
1 pkg Taco Seasoning Mix
1 c water
garlic, salt and pepper to taste
Simmer 10 minutes.
To complete this recip you will need the following:
9x13 baking dish
1 pkg corn tortillas
1 bottle hot Taco sauce
2 cups Monterey Jack cheese,
shredded
2, 10 oz pkgs frozen spinach
thaw and drain
½ lb chopped ham
1 carton sour cream
Put half the Taco sauce in bottom of pan. Place half of tortillas over sauce. Layer the ground beef over tortillas. Put half the spinach over the meat. Put half the cheese over the spinach. Layer balance of tortillas over the cheese. Put on half of taco sauce, then chopped ham. Stir sour cream and spread over ham. Add rest of spinach, rest of cheese. Bake covered in 350° for 25 min. Uncover and bake 25 minutes more. Makes a hearty meal! Medium or mild taco sauce may be used if desired.
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BARBECUE BEAN BAKE Dixie Lyman
brown 1 lb ground beef with
1 onion, chopped
1 tsp salt
1 tsp pepper
1 lb bacon, browned & chop
Drain off grease and add ½ c catsup
½ c barbecue sauce
4 Tbsp prep mustard
1-2 Tbsp chili powder
2 cans red kidney beans (16oz)
2 cans lima beans (16oz)
1 large can and
1, 16 oz can pork and beans
Put in crock pot and heat for two hours or bake in oven 325° for two hours til hot and bubbly.
BAKED BEANS Julie Lyman
1 med can pork and beans
1 small can kidney beans (drained)
1 small can chili beans (drained)
1/4 c brown sugar
1 Tbsp worcestershire sauce
1 small bottle catsup (10 oz)
½ lb thick bacon, cut in pieces and browned to remove fat
1 med size can pineapple and juice
(May be crushed or tidbits)
½ large onion diced
½ large green pepper, diced
Mix all ingredients. Bake 275° for 2 ½ hours.
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HAWAIIAN BEAN CASSEROLE Alice Ann Lyman
½ lb thick sliced bacon (lean as possible)
Partially cooked to remove some fat.
1 med can pork and beans
1 small can kidney beans
1 small can chili beans
1/4 c brown sugar
1 Tbsp worcestershire sauce
1 small bottle catsup (10 oz)
1 med can pineapple tidbits and juice
Drain juice from beans, except pork and beans. Bake in oven 275° for 2 ½ hours.
TEXAS PINTO BEANS Alice Shaw
Soak overnight 1 lb pinto beans
4 c water
Stir in 1/4 lb salt pork or
1 ham hock
2 tsp chili powder
1/4 tsp Tabasco
Heat to boiling. Cover and simmer til beans are tender. Remove salt pork or ham hocks. Slice the meat and stir into the beans. Serve.
89
DONNA’S BUTTERED CARROTS Edith Isaacson
Cut 5-6 carrots on the bias. Cook.
Mix well 1 Tbsp sugar
1 tsp cornstarch
1/4 tsp salt
1/4 tsp ginger
Add 1/4 c orange juice - boil 1 minute, add 1 Tbsp butter. Pour over carrots. Serve.
PAN FRIED BEETS Tiffanny Jensen
Peel, quarter and slice into 1/4 inch slices
3-4 medium sized beets
Slice 1 small onion
Crush 2 cloves of garlic
Saute onions and garlic in 2 Tbsp olive oil
When onions are caramelized, add beets to the mixture with ½ c of water. Add salt and pepper to taste. Cover and let cook, while stirring every few minutes. When beets are tender, or can be pierced easily with a fork, they are done.
NEW PEAS AND NEW POTATOES Alice Ann Lyman
Cook in 1 qt salted water: 2 qts peas, shelled
Peel and dice 2 qts new potatoes
Cook til tender, drain off part of water.
Add to peas and potatoes 1 pt of cream, enough to cover
Add butter, salt and pepper to taste
When mixture is hot thicken with 1 Tbsp flour mixed in ½ c milk. Add to vegetables, bring to near boil. Do not boil. Serve
90
PUFFY POTATOES Milissa Lyman
Mix together 6 c hot mashed potatoes
1 egg, beaten
1 tsp salt
8 oz cream cheese (soft)
1/3 c chopped onion
Bake in 1 qt casserole a t 350° for 35-40 min.
SOUR CREAM POTATOES Loya Gubler
Cook slightly salted til tender
14 med potatoes, cubed
Sauce 1 ½ c margarine, melted
3 cans cream of chicken soup
3 c sour cream
1 cup chopped onion
1 1/3 c grated cheese (sharp)
Layer potatoes and sauce in 9 x 13 pan. Cook in oven at 350° for 30 minutes.
YUMMY POTATOES (1) LaRue Wentworth
Parboil 8 medium potatoes til tender. Cool. Peel shred or grate.
Heat 1/4 c butter
1 can cream of chicken soup
Blend in 1 pint sour cream
1/3 c chopped onion
1 ½ c shredded cheese (sharp)
Mix sauce with potatoes and spread in 9x13 pan. Mix 1/3 c crushed cornflakes or bread crumbs mixed with 2 Tbsp melted butter and sprinkle over potatoes. Bake 350° for 45 min to 1 hour. 10 servings.
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WESTERN STRIP-TEASE POTATOES Edith Isaacson
Put 4-6 medium potatoes through the shredder. If potatoes are boiled in skins for 10 minutes they will not turn dark.
Mix with 1 c shredded cheese (cheddar)
1 med onion chopped fine
1/4 c fresh parsley
1 c milk or light cream
salt and pepper to taste
Pour in buttered 9x13 pan. Dot with 3 Tbsp butter. Cover with foil. Bake at 350° for 1 to 1 ½ hours. Take off foil last 20 min. Serves 8-10.
BANQUET POTATOES
6 medium potatoes, peeled an cut as for French fries
1 small onion, chopped
1/4 c half & half
3 Tbsp butter or margarine
salt and pepper to taste
1 c shredded sharp cheese
Place potatoes on a large sheet of heavy duty foil. Sprinkle onions over potatoes. Pour cream over, dot with butter. Add salt and pepper to taste and top with shredded cheese.
Seal foil carefully. Place foil package on baking sheet and bake at 400° for 1 to 1 ½ hours until tender and slightly crisp. Top with chopped parsley to serve. Serves 6-8.
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YUMMY POTATOES (2) Wendy Meisenbach
Boil and cube 6-8 med potatoes
Saute 1 bunch green onions in
½ cube butter
Pour over the potatoes.
Top with 1 c grated cheese
1 can cream of chicken soup
1 sm carton sour cream
Mixed together. Mix just a little. Crumble some corn flakes on top and drizzle a little melted butter on top. Bake 350° for 30 minutes.
TATER TOT CASSEROLE Julie Lyman
In a casserole dish place:
1 layer hamburger browned
1 layer chopped onion
1 layer grated cheese
1 can cream of mushroom soup 1 layer grated cheese
1 layer frozen Tater Tots
Bake 1 ½ hours at 350°
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3G RANCH SQUASH CASSEROLE Jackee Grote
Cook til tender 4 c squash
½ sliced onion
Drain and mash. If squash is large or ripe, then remove large seeds first.
Add ½ - 3/4 c chopped green pepper
1 c grated cheddar cheese
1 tsp salt (or to preference)
3/4 tsp pepper
2 eggs beaten
1 can cream of mushroom soup
½ c sugar (less if preferred)
3/4 c granular bread crumbs
(not cubes)
2 Tbsp butter
Combine all together. Put in a large casserole dish.
Mix ½ c bread crumbs
½ to 3/4 c shredded cheddar cheese
Melted butter to moisten
Sprinkle on top of casserole. There should be enough to cover entire casserole. Bake at 350° for about 45 minutes (Brown on edges).
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3G RANCH BROCCOLI RICE CASSEROLE
Jackee Grote
Make roux: melt 4 Tbsp butter in large skillet or nonstick pot. Add ½ c chopped onion and cook til onion is tender. Add enough flour (1 Tbsp at a time) to thicken roux stirring with a whisk. Add salt and pepper to taste. Once roux starts to bubble add 2 ½ to 3 cups half and half cream, stirring till it boils.
Melt 1 lb processed cheese (Velveeta) in microwave. Once cheese is melted, stir into roux/cream mixture.
Add 4 to 6 cups of cooked rice and 2 boxes of frozen (thawed and drained) chopped broccoli. Turn into large casserole dish. You can add cooked chicken if desired. But use less rice. This casserole taste best when there is enough sauce and not so dry. Bake at 350° until bubbly and edges begin to brown. Top with shredded cheddar cheese the last 15 minutes or so to melt.
For variation, you can cook the rice in chicken stock and add chopped celery with the onion in the roux.
VEGETABLE CASSEROLE Glenda Gubler
Thinly slice cauliflower
broccoli
carrots
Make a quart of favorite white sauce. Layer vegetables in casserole dish as follow. Layer cauliflower, sprinkle sated sunflower seeds, layer of grated cheese, then our over 1/3 of white sauce. Do the same with broccoli and carrots. The amount of vegetables used depends on the size of the casserole dish. Bake at 350° for 30-40 minutes. Vegetables will be crunchy. If you prefer your vegetables cooked more, leave in oven longer.
95
ZUCCHINI FRITTA LaRue Wentworth
Wash but do not peel 6 to 8 small zucchini. Cut in 1/4 inch slices and cook slowly in about 3 Tbsp oil and 2 Tbsp butter until just tender. Beat 8 eggs with 1 tsp salt and ½ tsp freshly ground black pepper and pour gently over the zucchini. Cook until just set. Sprinkle ½ cup grated Parmesan cheese on top and brown lightly under the broiler. Let the frittata stand fo a minute or two, then cut in wedges and serve.
CHEESE TOPPED ZUCCHINI Lola I. Ivie
Layer in casserole: 3 med zucchini slice
1 med onion sliced
½ - 1 tsp oregano
1, 8 oz can tomato sauce
or tomatoes and green chilies
1 pkg (8oz) mozzarella cheese
dried bread crumbs
Top with cheese or crumbs. Bake 350° for 1 hour.
SOUPER SKILLET PASTA Alice Ann Lyman
1 lb ground beef
1 pkg Lipton beef vegetable soup
2 cups uncooked med shell macaroni (8 oz)
2 cans (16 oz) whole tomatoes
1/3 c grated parmesan cheese (grated)
1 Tbsp dry taco seasoning mix (in envelope)
In large skillet, brown beef. Drain. Add soup mix, oregano, tomatoes, taco seasoning and water. Bring to boil, stir in macaroni. Simmer covered. Stir occasionally. Cook 20 min. or til macaroni is tender. Stir in parmesan cheese and top with mozzarella cheese. Serve.
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CHEESE SOUP LaRue Wentworth
Cook the following vegetables in a small amount of boiling salted water until tender. Set aside.
2 med carrots, peeled &sliced
3 celery sticks, sliced
½ med onion, diced finely
½, 10 oz pkg frozen peas
Set 1 jar (8 oz) Kraft Cheez Whiz in a pan of boiling water to melt.
Heat 3 cubes butter and margarine (half of each) in a large frying pan. Stir in 1 ½ cups flour, cooking and stirring til bubbly, then remove from heat. Heat 3 quarts water to boiling. Add half of water to roux (flour and butter mixture) and stir til well blended.
Add 2 chicken bouillon cubes or 2 tsp Instant chicken bouillon to remaining water and stir into roux and water mixture.
Return soup to heat and cook on medium heat, stirring til thick and smooth. Stir in melted Cheez Whiz and undrained vegetables. Season to taste, heat and serve.
Makes 10 servings. A few drop of yellow food coloring may be added if desired.
POTATO SOUP Loya Gubler
Simmer together 4 c peeled potatoes, chopped
3 c sliced onions
2 qts chicken stock
(may be made with bouillon)
Cook until potatoes are tender, then put in blender. Return soup to heat and stir in: 1.2 c heavy cream
1 tsp salt
ground pepper
Garnish with chopped chives or parsley.
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GLENDA’S FAVORITE SOUP Glenda Gubler
Brown and drain off fat: 1 lb hamburger
Add 2 qts water
1 chopped onion
8 bouillon cubes
Boil for 20 min. Add and cook til tender
1 large pkg frozen mixed
Vegetables
1 cup macaroni shells
Add 1, 12 oz can V-8 juice
Bring to a boil and season to taste.
CHICKEN AND COCONUT MILK SOUP
Jakob Lyman
Heat 1 tsp oil in a large soup pot over med high heat.
Add 2 shallots, finely chopped
2 tsp minced ginger
2 dried small Thai red chiles
Cook, stirring, until shallots and chilies are softened (3 min)
Add ½ lb boneless, skinless chicken breast, sliced into ½ in pieces
Cook for 1 min
Pour in 4 c chicken stock
2 c coconut milk
1/4 c lime juice
3 Tbsp fish sauce
Stir in 3 lime leaves
Simmer the soup for 5 to 8 minutes. Divide the soup among serving bowls and garnish with cilantro leaves. (Remove lime leaves before serving)
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TOMATO SOUP Gladys LeFevre
Blend together and then put into jars and cold pack for 15 min.
14 qts tomatoes 7 onions
1 celery parsley
bay leaves 14 Tbsp flour
4 Tbsp salt 8 Tbsp sugar
2 tsp pepper 1 ½ Tbsp margarine
FRESH TOMATO SOUP Loya Gubler
Cut into quarter: 5 lb fresh tomatoes
Combine with 2 c water
1 c sugar
2 Tsp salt
3 large onions
1 stalk celery
Bunch parsley
1 Tbsp mixed spices
Bring to boil and simmer 1 ½ to 2 hours. Put mixture through food mill or blender. Cut fine and brown 5 strips of bacon. Add 2 Tbsp flour to bacon and brown lightly. Add to tomato mixture and bring to a boil. This soup keeps well frozen.
MOM’S TOMATO SOUP Edith Isaacson
(variation)
Melt 2 Tbsp butter in saucepan. Add 2 Tbsp flour. Stir and cook til flour cooks. (1-2 min.)
Add 1 chicken bouillon cube and 2 cups milk.
Heat and stir til milk heats and thickens. Do not boil. Add 1 ½ cups tomato juice slowly. Heat and serve. Do not boil and do not stir vigorously as this may cause the soup to curdle. Add more seasonings to taste.
99
TURKEY CARCASS SOUP LaRue Wentworth
After Thanksgiving dinner or any turkey dinner when all the good meat has been trimmed from the turkey, break up the carcass. Place in a large kettle, cover with water and simmer for 2-3 hours. Remove bones and when cool pick off meat pieces and reserve for future use. Strain soup and cool so the excess grease can be removed. Reheat soup and add left-over mashed potatoes, cooked carrots, celery, onions and seasoning. Blend soup and vegetables in a blender to make a cream soup. Add leftover meat scraps, heat to bubbly hot and serve with croutons or crackers.
BASIC VEGETABLE SOUP Helen Lyman
Combine and simmer til vegetables are just tender:
46 oz can tomato juice
46 oz water
6 beef bouillon cubes
stalk of celery
large can tomatoes
½ head cabbage, shredded
4 med zucchini
1 lg can french cut green beans
1/4 c onion flakes
1 tsp sweet basil
1 green pepper
salt and pepper to taste
garlic powder to taste
May be eaten hot or cold. Add other meats and veggies as desired.
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CREAMY BUTTERNUT SQUASH SOUP Jakob Lyman
Bring to a boil 2 lbs butternut squash, peeled
and cut into small chunks
4 c rich chicken stock
Reduce the heat to medium and simmer for about 20 min, or until squash is very tender. Cool a bit then puree the mixture. Return the puree to the saucepan and turn the heat to med. Stir in 1 1/4 c sour cream
2 Tbsp butter
salt and pepper to taste
1/4 tsp cayenne
Cook, stirring, until heated through (do not boil), then taste and add 1 Tbsp of sugar (opt) and more seasoning, if necessary. Serve with several chives, cut into 1 inch pieces.
CANADIAN CHEESE SOUP Lion House C.B.
Saute in 1/4 c melted butter ½ c chopped onions
Add 1/4 c flour
1 ½ Tbsp cornstarch
½ tsp paprika
½ tsp salt
1/4 tsp white pepper
Cook on low heat for about 10 minutes.
Add 1 qt milk
1 qt chicken stock
Stir constantly til thickened.
Chop very fine 3/4 c cooked carrots
3/4 c cooked celery
Add to milk mixture.
Just before serving add: 1 c sharp cheddar cheese
1/4 c chopped parsley
Makes 10 one cup servings.
101
RUTH LYMAN’S POOR MAN’S SOUP Edith Isaacson
Cut up one cup bacon. Put in kettle and cook. Pour off excess grease, add chopped onions. Cook slowly while peeling potatoes. Cut in cubes and add to pot. Sprinkle with 2 large Tbsp flour, season, stir. Add plenty of water. Cook til done.
EASY MISO SOUP Jessee Lyman
Thinly chop 2 green onions
Cube into small/med pieces 1, 8oz pkg medium to firm tofu
If adding optional ingredients, prepare 3 c Dashi* stock and simmer ingredients for 2-4 min, otherwise simply bring the stock to a boil.
Over med heat, gradually add 3 Tbsp miso paste
stir well. Add tofu and let cook for 1-2 min. Do not boil after the miso has been added. Before serving add green onions.
Optional ingredients:
Potatoes Onions
Carrots Spinach
Daikon Radish Seaweed (add just before serving)
*This ingredient can be prepared many ways depending on what form you have. The simplest to get is dashi powder, which you mix with warm water to create stock. You can also use dashi (a type of dried fish) or granules to make the stock. Prepare accordingly.
102
NOODLES Julie Lyman
Mix together 3 eggs
3-4 Tbsp thick cream
½ tsp baking powder
½ tsp salt
Add enough flour to make a stiff dough. Knead and roll thin and cut.
MY HOMEMADE NOODLES LaRue Wentworth
In a mixing bowl combine the following:
2 eggs, beaten
2 Tbsp canned milk or cream
½ tsp salt
½ tsp baking powder
Gradually add approximately 1 c flour (enough to make a dough that is firm enough to knead into a ball.) Let dough rest a few minutes.
Roll dough out on a well-floured board, adding flour as stickiness appears. They should be rolled thin and lightly floured. Cut with noodle cutter or knife to size desired.
I do not dry my noodles. When they are cut I immediately add them to hot broth. They may appear to stick together. As they are dropped into the hot broth stir and shake them apart with a fork. Shredded carrots, onions, homemade noodles and cup up pieces of celery in well-seasoned chicken broth makes a filling meal.
103
JEWISH NOODLES La Rue Wentworth
Add the following ingredients to 8 cups of boiling water:
1 pkg of KLUSKI Noodles (12 oz)
2 pkg Liptons Chicken Noodle Soup
Cook til water cooks into noodles. Cool a bit.
Mix together and fold the following ingredients into the cooked noodles:
1 pt cottage cheese
2 pts sour cream
Place in baking dish and dot with butter, salt and lots of pepper. Cook 45 min. at 350°. Delicious!
BARLEY PILAFF LaRue Wentworth
Brown and coat 1 c barley
½ cube butter
Add ½ c shelled pinenuts
Add 6 c seasoned beef broth, heated
Cover and simmer for 3 hours at 300° til broth is absorbed.
PILAF Mary Lyman
Melt in a large skillet: 3 Tbsp butter
Saute ½ c green onions
Add and saute til brown 2 Tbsp sliced almonds
Add and saute til brown 2 oz vermicelli or fine noodles
Add 1 c rice or bulgur wheat
Stir 3-5 minutes til grains are coated with butter
Add 2 c chicken broth or water &
2 bouillon cubes
Simmer until water is absorbed, covered and without stirring. Add salt and pepper to taste. Add 1 or 2 Tbsp dried currents or raisins. Let set or rest on stove with cover on for 5 minutes before serving. Serves 3-4. Recipe may be doubled
104
LUMPY DICK (Danish Pudding) Edith Isaacson
Bring to boil 1 qt milk in a skillet
Sprinkle with white flour a little at a time slowly not stirring but gradually “poking” and mixing so it will not get slick and smooth, but lightly lumpy. Keep at high heat, not boiling for 15 minutes. It should be fairly thick like cereal consistency and be served warm with thick cream or rich milk.
I remember my dad having this for supper often. But I could never learn to like it.
YAMS AND MARSHMALLOWS Edith Isaacson
Melt 2 Tbsp butter in casserole, add 2 Tbsp brown sugar. Layer canned yams over butter and sugar. Add marshmallows. Pour the syrup from the yams in a saucepan, boil down to a thick syrup. Pour over the yams and marshmallows. Heat in 350° oven about 15 minutes.
FALAFELS Edith Isaacson
Soak for 2 ½ hrs or overnight: 1 lb garbanzo beans
Grind fine in food grinder.
Add to the ground beans:
1 minced onion 1 minced garlic clove
1 tsp cumin 1 tsp cumin
2 tsp coriander ½ tsp baking powder
salt and pepper to taste
Grind or pound again. Let set for 30 minutes. Form into walnut size balls. Let rest 15 minutes. Fry in deep fat until golden brown. Serve in pita bread with fresh vegetable salad. Serve with Ranch Style dressing or Tahini sauce.
Tahini Sauce: Blend in the blender
1 c sesame seeds
1 c water
105
ZUCCHINI FRUITCAKE Edith Isaacson
In electric mixing bowl combine
3 eggs
1 c salad oil
2 c brown sugar
1 Tbsp vanilla
Beat well til blended.
In a separate bowl thoroughly mix
3 c flour
1 Tbsp cinnamon
2 tsp soda
2 tsp allspice
1 tsp salt
1 tsp nutmeg
1 tsp cloves
½ tsp baking powder
Stir into creamed mixture.
With spoon stir in 2 c shredded zucchini
2 c walnuts
2 c raisins
1 c currents (opt)
2 c mixed candied fruit
Spoon into grease, paper lined loaf pans. Bake 325° for 1 hour and 10 minutes. Makes 2 loaves. Cool in pans on racks. Wrap and refrigerate or freeze.
DRIED FRUIT ZUCCHINI CAKE Edith Isaacson
Omit 2 c candied fruit in above recipe. Instead use 2 cups coarsely chopped dried fruits (apples, pears, apricots, peaches, prunes, or dates). Combine dried fruit with 1/4 c water, cook over low heat, covered for 4-6 minutes. Cool. Add to cake mixture.
106
SOUR CREAM CAKE Edith Isaacson
Sift together twice 1 ½ c cake flour
1/4 tsp salt
½ tsp baking soda
1 tsp baking powder
Beat together and add 3 eggs
1 c sugar
Fold in 1 c sour cream
1 tsp vanilla
Pour into 8x8 pan. Bake 350° for about 30 min. This is a good recipe to use whipping cream which has soured.
APPLESAUCE CAKE (1) Lola I. Ivie
Combine ½ c shortening
1 ½ c sugar
2 beaten eggs
Sift together and add:
2 c sifted flour ½ tsp cloves
1 tsp baking powder 1/4 tsp salt
1 tsp cinnamon ½ tsp soda
Add 1 c applesauce (unsweetened)
1 c chopped raisins
nuts (opt)
Bake 350° for 45 min.
HONEY ICING Edith Isaacson
Heat 1 c honey in saucepan over very low heat. Boil 1 min or until it pours a thin stream. Pour slowly into stiffly beaten egg whites, constantly beating. Beat til stiff and holds shape. Spread on cake.
107
MY FRIEND RUTH’S APPLESAUCE CAKE (2)
LaRue Wentworth
Blend the following dry ingredients in a bowl:
2 ½ c sifted flour
2 c sugar
1/4 tsp baking powder
1 ½ tsp soda
1 tsp salt
3/4 tsp cinnamon
½ tsp cloves
½ tsp allspice
Add ½ c soft shortening
½ c water
1 ½ c unsweetened applesauce
Beat 2 minutes at med speed, scraping sides and bottom of bowl constantly.
Add 2 eggs
Beat two more minutes, scraping bowl frequently.
Stir in ½ c chopped nuts and 1 c raisins
Pour into pan. Bake 35-40 min for layers or 45-50 min for oblong pan. Cool and ice with Penuche Icing.
PENUCHE ICING LaRue Wentworth
Melt ½ c butter in a saucepan. Stir in 1 c brown sugar and 1/4 c milk. Boil over low heat for two minutes, stirring constantly. Cool to lukewarm. Gradually stir in about 2 c powder sugar. Makes enough for 2 layers or 1 oblong cake.
108
RAW APPLE CAKE Julie Lyman
Cream together 1 c sugar (white)
1 c sugar (brown)
½ c shortening
Add 2 eggs
1 c milk
Sift together and add to above:
2 ½ c flour
½ tsp salt
½ tsp soda
Add 2 c diced raw apples
Spread topping over cake before baking.
Bake at 350° for 40-45 minutes.
Topping: 2/3 c brown sugar
1/3 c melted butter
½ c chopped nuts
1 c coconut
BOTTLED FRUIT CAKE Alice Ann Lyman
Mix in blender til smooth: 1 qt bottled fruit
(may use old fruit)
1 ½ c sugar
1 c oil
Add 4 c flour
4 tsp baking soda
4 tsp cinnamon
2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
Nuts, currents, choco-chips, gumdrops, raisins, etc may be added. This can also be used a s a base for fruit cake. Bake in a greased, floured loaf pan at 350° for 45 minutes. (makes 3 tins).
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BAILEY’S IRISH CREAM CAKE Jackee Grote
Mix 1 pkg cake mix (yellow)
1 (3 oz) pkg instant pudding
4 eggs
½ c cold water
½ c oil
½ c Irish Cream
Sprinkle 1 c nuts on the bottom of the cake pan. Pour the cake batter over the top. Bake at 325° for 1 hour.
CARROT CAKE (2) Jackee Grote
Mix together 2 c sugar
2 c flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
Mix in one ingredient at a time
1 ½ c oil
4 eggs (1 at a time)
3 c grate carrots or
3 c baby food carrots
1 tsp vanilla
1 c chopped carrots
A handful of raisins (opt)
Pour into greased and floured pans. Bake 350° for 45 min or a 9x13 pan for 35 min.
Frosting:
Beat til smooth 1 pkg cream cheese, softened
½ c butter, softened
1 tsp vanilla
1 lb powdered sugar
110
CARROT CAKE (1) Milissa Lyman
Mix together 1 ½ c oil
4 eggs
2 c sugar
1 can crush pineapple & juice
2 c grated carrots
Sift together 2 ½ c flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
Add to first ingredients. Add raisins, nuts, or chocolate chips if desired. Bake at 350° for 30 to 35 minutes in greased 9x13 pan. Good with Sour Cream Frosting.
SOUR CREAM FROSTING Milissa Lyman
With electric mixer cream together:
1, 8 oz cream cheese (soft)
or 1, 8 oz carton sour cream
1 c butter, softened
1 tsp vanilla
Beat at medium speed til smooth. Add about 3 ½ c powder sugar (for desired thickness). If too thick add a little milk to thin.
HANDY HINT: Milissa Lyman
1 Tbsp cold water add to 1 egg white is equal to 2 egg whites
111
CARROT FRUIT CAKE Julie Lyman
Mix together 1 ½ c salad oil
2 c sugar
4 eggs
Add 1 c applesauce
3 c flour
1 ½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves
2 tsp baking soda
Add 1 tsp vanilla
1 c raisins
1 c nuts
3 c carrots (grated)
Maraschino cherries, gumdrops, or pineapple may be added if desired. Bake in loaf pan 350° for 1 hour 20 minutes.
CHOCO-CHIP DATE NUT CAKE LaRue Wentworth
Pour 1 c boiling water over 1 c chopped dates and 1 tsp baking soda. Cool.
Cream 3/4 c butter and 1 c sugar.
Add 2 eggs and 1 tsp vanilla. Beat well.
Mix 2 c flour and the date mixture to the egg, butter sugar mixture.
Add ½ c choco-chips and mix well
Pour into 9x13 pan, greased and floured.
Cover cake with remaining ½ c choco-chips and ½ c chopped nuts. Bake at 325° for 35 minutes.
Wouldn’t it be great if the cake frosted itself? It will if you grind a bag of choco-chips with 1 c nuts and sprinkle some of this mixture over the cake batter. Then bake as usual.
112
PUMPKIN SPICE ROLL Jackee Grote
Mix in a bowl 3/4 c flour
1 ½ tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
In a bowl, beat until thickened
3 eggs
1 c sugar
Add and mix well 3/4 c canned pumpkin
Add the flour mixture. Beat just until blended. Spread evenly into a 15x10x1 pan, lined with wax paper that is greased and floured. Sprinkle with 1 cup chopped walnuts. Bake 375° for 15 minutes. Immediately invert cake onto a towel that has been sprinkled with 1/4 c powdered sugar. Remove pan and carefully peel of paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour or until ready to serve. Sprinkle with 2 Tbsp powdered sugar before serving.
Filling:
Beat 4 oz cream cheese
½ c powdered sugar
Add 1 ½ c Cool Whip ro Cool Whip French vanilla topping
113
FRUIT COCKTAIL CAKE Alice Ann Lyman
Blend in mixer til fruit and juice is cut up.
1 303 can fruit cocktail
Blend in 1 ½ c sugar and 2 eggs
Add 2 c flour
2 tsp baking soda
½ tsp salt
Mix and pour into 9x13 greased and floured pan.
Sprinkle over top ½ c brown sugar
½ c chopped nuts
Bake in 350° oven for 35-40 minutes.
Sauce for top:
Bring to boil 3/4 c sugar
½ c evaporated milk
2/3 stick margarine
Boil rapidly 1 minute. Take from heat and beat a few minutes. Spread on cake immediately while hot after taking from oven. Serve
DELSEY’S NUT LOAF Edith Isaacson
Mix well 1 ½ c flour
1 tsp baking powder
1 ½ c sugar
1 tsp salt
Mix together and coat with flour/sugar mix:
2 lbs pitted dates
2 lbs whole walnuts (shelled)
2 lbs whole brazil nuts (shell)
1, 16oz jar maraschino cherries
(drained)
Beat 5 large eggs, add 1 tsp vanilla.
Pour over fruit and nuts. Mix well. Press in loaf pans lined with wax paper. Bake 1 hour at 325°. Very good.
114
MOM’S FRUITCAKE WITH WHOLE WHEAT FLOUR
LaRue Wentworth
Mixture 1. Boil 1 lb raisins in 4 c water for five minutes.
Add 2 c sugar
Remove from heat, add
1 c shortening and
2 Tbsp molasses or honey
Cool
Mixture 2. 1 ½ c freshly grnd wheat flour
2 lbs raisins or 1 lb raisins and
1 lb dates
2 c fruit mix
1 c chopped nuts
1 tsp each salt, cinnamon,
cloves, nutmeg, allspice
1 tsp baking soda
2 tsp vanilla
Combine the two mixtures and add:
4 beaten eggs
3 ½ c whole wheat flour
4 tsp baking powder
Stir all together well and bake in oiled pans lined with wax paper. Bake one hour at 350°. Reduce heat to 200° and bake another 2 hrs. Remove from pans when done. Tear off wax paper while cake is warm. Store in plastic bags. Cake is better when it has aged some.
To age a cake with spirits or fruit juice, wrap in a cloth soaked in fruit juice or cider. Wrap the whole thing in waxed paper and store in an air-tight container in a cool place. Allow to ripen for a month before cutting. Let the cake ripen before storing in freezer. This is important to the flavor. Decorate shortly before you plan to use the cake.
115
MOM’S FRUITCAKE Sandra Leibenguth
Cream together 3 c sugar (rounded)
1 lb butter
1 tsp salt
Add and beat: 6 eggs, one at a time
½ c molasses 2 c milk
1 tsp allspice 1 Tbsp vanilla
5 c flour 2 tsp cinnamon
2 tsp baking powder (heaping)
Scald and steam then drain and cool
2 lbs raisins
2 lbs dried currants
Stir with 1 c flour (additional)
Add fruits and 2 C chopped nuts to former ingredients. Bake in slow oven til broom straw inserted comes out clean. Line baking tins with wax paper. No baking temperature given.
GERMAN CHOCOLATE CAKE LaRue Wentworth
Combine the following in a mixing bowl:
1 pkg white cake mix
1 pkg instant chocolate pudding
1/4 c flour
2 c milk
3 egg whites
Beat til smooth and thick.
Pour into 2 oiled 9 inch round cake pans, and bake at 375° for 35-40 minutes.
Frosting: combine the following
1 c sugar pinch of salt
1 c milk 1 ½ c coconut
3 egg yolks, beaten
1/4 c nuts 1 tsp vanilla
Cook together til thick about 7 minutes. Spread over cake.
116
MARGARET’S MOCHA POUND CAKE Edith Isaacson
Stir to soften 2/3 c shortening
Sift together and add to shortening
1 1/4 c sugar
2 c sifted cake flour
1 Tbsp instant coffee
1 tsp salt
½ tsp cream of tarter
1/4 tsp baking soda
½ cut water
1 tsp vanilla
Beat til flour is dampened. Beat vigorously for 2 minutes.
Add 3 eggs
2, 1 oz squares unsweetened
chocolate (melted)
Beat 1 minute longer. Pour into paper lined loaf pan (9x5x3)
Bake in slow oven 325° about 65-70 min or til done, cool in pan 10 min. Remove, sift powder sugar over.
JACK HORNER CAKE Loya Gubler
Pour 1 cup boiling water over 1 cup of cut-up dried prunes or raisins and let set 2 hours.
Sift together 2 c flour
1 ½ c sugar
1 tsp salt
1 1/4 tsp baking soda
1 tsp each cinnamon, nutmeg, cloves
Add an mix well with dried fruit and
½ c cooking oil
3 eggs
1 c chopped nuts
Pour mixture into greased pan 15x10 and bake at 350°for 35 minutes. Cool, cut in half. Put lemon pudding between the cakes and on top. Top with whipped cream.
117
DR PEPPER CAKE Jackee Grote
In a saucepan heat to boiling: 1 cup butter
1 cup Dr Pepper
3 Tablespoon cocoa
Remove from heat and let cool.
In a mixing bowl combine ½ c buttermilk
1 tsp baking soda
1 tsp vanilla extract
2 eggs
In a mixing bowl combine 2 cups all-purpose flour
2 cups sugar
Combine all three mixtures until blended. Pour mixture into a greased , 9x13 pan. Bake at 350° for 20-25 min.
Frosting:
In a saucepan bring to a simmer:
1 cup butter
3 Tbsp cocoa
6 Tbsp Dr Pepper
Whisk in 1 ½ c sifted powdered sugar. Remove from heat. Cool slightly. Frost cake by piercing holes in the cake with the handle end of a wooden spoon and spreading the frosting on the cake. Let cool.
118
OATMEAL CAKE Alice Ann Lyman
Combine 1 ½ c boiling water
1/4 tsp salt
Pour over 1 c regular oatmeal, let set
Mix 1 square butter
1 c brown sugar
1 c white sugar
2 eggs
Add to the oatmeal mixture
Add 1 1/3 c flour plus 2 Tbsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
½ c nuts
Bake 350° for 30 minutes in greased pan. Ice while hot.
ICING
Boil ten minutes 3 Tbsp butter
1 c brown sugar
1 c coconut
1/4 c chopped nuts
2 egg yolks
3-4 Tbsp cream
Spread on hot cake.
119
LAVAR’S FAVORITE CAKE Edith Isaacson
Bake a yellow package cake (with pudding mix) in 9x13 pan following directions on box. When done punch holes with a meat fork. Cool.
Heat ½ c milk
1/4 c butter
½ c sugar
1/4 tsp almond flavoring
Pour slowly over cake. Refrigerate.
Before serving whip: 1 c cream
1/4 tsp almond flavoring
Spread over cake. Sprinkle generously with coconut.
SOME KIND OF CAKE Loya Gubler
Place in bowl 2 c flour
2 c sugar
1 tsp baking soda
Bring to boil and our over flour mixture
1 cube margarine
1/4 c chocolate syrup
½ c shortening or oil
1 c water
Add ½ c buttermilk
2 eggs
1 tsp vanilla
Bake on cookie sheet (greased), at 400° for 20 minutes.
While cake is baking bring to boil
1 cube margarine
1/3 c milk (may used canned)
1/4 c chocolate syrup
Add 1 lb powder sugar
Mix well, add vanilla and nuts and place on cake while it is warm.
120
ICE CREAM ROLL Loya Gubler
Separate 4 eggs
Beat with yolks til thick and creamy
1/3 c sugar
½ tsp vanilla
Beat egg whites til stiff and add
½ c sugar
Combine eggs with 2/3 c flour
1 tsp baking powder
½ tsp salt
1/4 c cocoa
Bake on greased cookie sheet or jelly roll pan. Line with waxed paper. 10 minutes at 375°.
Place cake on towel covered with powder sugar and roll. When slightly cool spread with one quart ice cream (softened). Place in freezer to set.
RED CAKE Alice Ann Lyman
Mix ½ c cocoa
½ c lard
1 ½ c sugar
Add and beat 2 c flour
2 eggs, beaten
1 tsp baking soda
1 tsp salt
1 tsp baking powder
½ c milk
1 tsp vanilla
Add last 1 c boiling water
Batter will be thin. Bake in greased, floured cake pan in 350° oven for 25-30 minutes.
121
GLENN’S FAVORITE OX-BLOOD CAKE
LaRue Wentworth
Cream together 2/3 c shortening
2 c sugar
Beat in 2 eggs, singly
Alternately add 2 ½ c flour and
1 c sour milk or buttermilk
Combine 3/4 c cocoa
2 tsp baking soda
1 tsp salt
3/4 c boiling water
fold into batter.
Pour into a greased 9x13 pan. Bake at 350° for 1 hour. Cool and frost with fudge frosting.
SOUR CREAM BUNDT CAKE LaRue Wentworth
In a large bowl combine the following:
1 pkg yellow cake mix
1 pkg banana or vanilla instant
pudding ( 3 3/4 oz)
3 eggs
½ c commercial sour cream
1/4 c cooking oil
2 ripe bananas, mashed
1/4 tsp mace
Stir to blend, then beat at medium speed for 5 min. Bake in greased and floured 12 cup bundt cake pan at 350° for 50 min. Cool in pan 10-15 min. Turn out on wire rack to complete cooling. Frost. (See recipe below)
FROSTING
Blend 1 (3 oz) pkg cream cheese, softened, with 3 Tbsp melted butter, ½ tsp grated orange peel, 1 Tbsp orange juice and 1 ½ c powder sugar and 1/4 c chopped nuts. Mix til smooth. Spread on top cake and let drizzle down sides.
122
CHEESECAKE CUPCAKES Amy Lyman
Filling: In a medium bowl beat until creamy
2, 3 oz pkg cream cheese, soft
1/4 c sugar
1 egg
1/8 tsp salt
Stir in ½ of 6 oz pkg semi-sweet chocolate morsels
Cake: Melt ½ of 6 oz pkg semi-sweet chocolate morsels
Stir until smooth. Remove from heat. Set aside.
In a small bowl, combine 1 ½ c flour
1 tsp baking soda
½ tsp salt
In a large bowl, beat well ½ c sugar
1/3 c vegetable oil
1 egg
1 tsp vanilla extract
Stir in melted morsels. Gradually beat in flour mixture alternately with 1 c water. Spoon ½ batter into 16 paper lined cupcake pans. Spoon 1 slightly rounded tablespoon of filling over batter. Spoon remaining batter over filling. Bake at 350° for 25-35 min. Cool 5 min then remove from pans. Cool completely on wire racks. Sprinkle with powdered sugar.
123
CHOCOLATE CAKE Trissta Lyman
In a large bowl, on the medium speed of an electric mixer, Beat ½ c unsalted butter, softened
Add 1 c firmly packed brown sugar
1 c sugar
Beat until light and fluffy, about 3 minutes.
Add and beat well 1 egg, room temp
Add 1 c buttermilk
1 tsp vanilla extract
Sift into the batter 1 ½ c all purpose flour
3/4 c Dutch cocoa powder
1/4 tsp baking soda
½ tsp baking powder
1/4 tsp salt
Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour batter into a 9x5x3 loaf pan that has been buttered and lightly floured. Bake for 60 to 70 min at 325° or until cake tester inserted comes out clean. Cool in pan on a rack for 10-15 min, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berried, if your feeling fancy.
TOMATO CAKE Leona Lyman
Combine: ½ c butter
1 1/4 c sugar
2 eggs
2 1/4 c flour 1 c tomato juice
1 tsp soda 1/4 tsp allspice
½ tsp salt 1/4 tsp cloves
½ tsp cinnamon 1 tsp baking powder
1 c raisins ½ c nuts
Bake as for standard cake.
124
FUDGE CAKE FOR LARGE COOKIE SHEET
Julie Lyman
Sift together 2 c flour
2 c sugar
In sauce pan melt 1 cube margarine
1 c water
4 Tbsp cocoa
Mix and bring to a boil. Add to flour and sugar mixture.
Mix together and add to above
2 eggs, beaten
½ c buttermilk
1 tsp vanilla
1 tsp soda
Stir til smooth and pour in prepared cookie sheet. Bake 20 minutes at 400°. Ice with fudge-like frosting.
Fudge-Like Frosting:
Mix together and bring to a boil.
1 cube margarine
4 Tbsp cocoa
6 Tbsp milk
Remove from heat and add 1 lb powdered sugar, 1 tsp vanilla, 1 c chopped nuts. Mix til smooth, pour over hot cake.
125
MOM’S ST. GEORGE TEMPLE COFFEE CAKE
LaRue Wentworth
Make a sponge of ½ c milk
1 pkg yeast or 1 Tbsp
6 Tbsp sugar
4 Tbsp butter, melted
1 3/4 c flour
When sponge is light add ½ tsp salt
grated rind from lemon or orange
½ c raisins
1 beaten egg
Add another 1 3/4 c flour (may use less)
Allow to raise once before putting in pan to bake.
Spread the following mixture over the batter:
2 Tbsp melted butter
1/4 tsp cinnamon
1/4 tsp nutmeg
Bake in 9x 13 pan in moderate oven.
TWINKIES Dixie Lyman
Make and bake in cupcakes 1 lemon and pineapple
cake mix
Stir constantly til thick as wallpaper paste:
5 Tbsp flour
5 Tbsp sugar
1 c milk
Cool a little.
Add to mixture ½ c margarine
½ c shortening
3/4 c sugar
1 tsp vanilla
pinch of salt
Beat til smooth and thick. Fill cupcakes with cake decorator. Use large tip opening.
126
BUTTER FROSTING Lillian Lyman
Cook til thick 4 Tbsp flour
1 c milk
Cool and add 1 c butter
1 tsp vanilla
1 c sugar
Add cocoa and red food coloring if you prefer chocolate.
MOM’S BROWN SUGAR FROSTING
Sandra Leibenguth
Mix and stir til dissolved: 1 ½ c brown sugar
1 ½ c white sugar
1 c milk
Cook to soft ball stage.
Add 2 Tbsp butter
pinch of salt
vanilla
Cool to lukewarm. Beat til creamy.
CREAMY FUDGE FROSTING LaRue Wentworth
Bring to boil and cook for about a minute:
½ c brown sugar
½ c chocolate chips
1/3 c canned milk
Remove from heat and allow to cool for a few minutes. Add enough powder sugar to make right consistency for spreading on cake. Add 1 tsp vanilla. If too much sugar is added add a little cream to thin
127
NEVER FAIL FROSTING Milissa Lyman
Mix and cook for 5 min. 1 c sugar
1/4 tsp salt
1/4 tsp cream of tarter
5 Tbsp water
Place 2 egg whites in mixer bowl. Do not beat til syrup is cooked. Slowly pour syrup over beaten egg whites, beating at high speed til all the syrup is added. Reduce the speed to medium and add 1 tsp vanilla. Beat til spreadable. Add color if you wish. This is a wonderful frosting!
BUTTERCREAM FROSTING Trissta Lyman
In a large bowl cream ½ c vegetable shortening
½ c butter softened
Add 1 tsp clear vanilla extract
Gradually add 4 c sifted powdered sugar
Beat well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add 2 Tbsp milk
Beat until light and fluffy. Keep bowl covered with damp cloth until ready to use.
CHOCOLATE OATMEAL NO-BAKE COOKIES
Jack Lyman
Combine in a saucepan 2 c sugar
½ c cocoa
1 stick butter
½ c milk
On med heat, bring to a boil for one full minute.
Remove from heat. Stir in 1 tsp vanilla
3 c quick cooking oatmeal
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
128
ANN’S MELT AWAYS Edith Isaacson
Beat til creamy ½ lb butter (no subst)
3/4 c cornstarch
1/3 c powdered sugar
1 c flour
Drop by tsp on ungreased cookie sheet. Press down. Bake 350° for about 12 minutes. Cool and frost.
Frosting: 3 oz cream cheese
1 tsp vanilla
1 c powdered sugar
Beat well. Frost cookies.
COCONUT-OATMEAL COOKIES LaRue Wentworth
Mix and blend in order given:
1 c shortening
1 c white sugar
1 c brown sugar
2 eggs, unbeaten
Combine the following and mix with above.
2 c flour 1 ½ c quick oatmeal
1 tsp baking soda 1 tsp baking powder
1/4 tsp salt ½ c coconut
½ c chopped nuts
Form into balls about the size of a walnut and bake until brown at 375° about 15 min.
129
CHOCOLATE CHIP COOKIES (1) Alice Shaw
Cream together 1 lb butter
1 ½ c white sugar
2 c brown sugar
3 eggs
Then add 6 c flour
1 ½ tsp salt
1 ½ tsp baking powder
3, 12 oz pkgs choc chips
(or as desired)
Chill 1-3 hours. Bake at 350° for 7-10 min.
CHOCOLATE CHIP COOKIES (3) Yvonne Wall
Cream together 1 c brown sugar
1 c white sugar
½ c margarine
1/4 c shortening
Add 2 eggs
1 tsp vanilla
1 c chocolate chips
Add 2 1/4 c flour
1/4 c cornstarch
1 tsp soda
1 tsp salt
Roll dough into small balls and place on cookie sheet. Bake at 350° for 5 min. or until done.
130
CHOCOLATE CHIP COOKIES (2) SharLee Spencer
Cream together ½ lb butter
1 1/4 c sugar
1 c packed brown sugar
Add and cream 1 tsp vanilla
4 eggs
Sift together and add 4 c flour
½ tsp salt
Stir in 1 lb chocolate chips
2 c nuts (optional)
Cook 400° for 10 minutes.
CHOCOLATE COVERED CHERRY COOKIES
Marilyn Artz
Stir together in a large bowl: 1 ½ c flour
½ c cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
In mixing bowl beat til fluffy
½ c butter (soft)
1 c sugar
Add and beat well 1 egg
1 ½ tsp vanilla
Add dry ingredients gradually to the creamed mixture. Beat til well blended. Shape into 1 in balls. Place on ungreased baking sheet. Make dent in dough with thumb.
Drain well 1, 10 oz jar maraschino cherries (reserve liquid)
Place cherry in center of each cookie.
In a small pan combine 1, 6 oz pkg of semisweet chocolate chips and ½ c sweetened condensed milk. Heat til chocolate is melted. Stir in 4 tsp reserved cherry juice. Spoon about 1 tsp frosting over each cherry. Bake 350° for abt 10 minutes or til done.
131
COCONUT COOKIES Dorothy Lyman
Mix as for pie dough 1 c flour
½ c butter
2 Tbsp sugar
Press in pan. Bake 350° for 15 minutes.
Meanwhile mix together: 1 ½ c brown sugar
2 eggs and 2 Tbsp cream
1 tsp vanilla
½ tsp salt
2/3 c coconut
½ c nuts
Put on top of crust and bake 15 minutes more.
COWBOY COOKIES Jack Lyman
Cream 1 c butter
½ c sugar
1 ½ c brown sugar
Add and beat well 2 eggs
Mix in 2 c flour
1 tsp baking soda
½ tsp vanilla
2 c rolled oats, uncooked
1 c flaked coconut
1, 12 oz pkg chocolate chips
Add any other ingredients you want to (craisins, raisins, white chocolate chips, nuts, etc). Drop by spoonfuls onto greased baking sheet and bake at 350° for about 15 minutes.
132
CHOCOLATE CHIP COOKIES WITH WALNUTS
Jessee Lyman
Beat with a whisk ½ c butter, softened
Mix in 2 Tbsp granulated sugar
2 Tbsp brown sugar
(or ‘black sugar’ in Japan.
It is about the same but the
taste is slightly different.)
Add 1 egg
In a separate bowl mix 1 c & 2 Tbsp flour
2 tsp baking powder
Sprinkle flour into butter mixture.
Finely chop 9 oz white chocolate (or half milk, half dark)
2 oz shelled walnuts
Blend in chocolate and walnuts. Using fingers, roll the dough into a sausage shape about 5 cm in diameter. For this part I used plastic wrap to keep the miss to a minimum. Refrigerate for about 1 hour. When firm, cut into 1 cm thick round. Cover a baking sheet with parchment paper and bake at 350° for 15 min.
APPLESAUCE OATMEAL COOKIES Julie Lyman
Mix together: 2 c sugar
2 eggs 1 c shortening
2 tsp baking soda 2 c applesauce
2 tsp cinnamon 2 tsp nutmeg
3 ½ c flour 1 tsp salt
2 c raisins 2 c oatmeal
1 c chopped nuts, choco-chips & coconut (opt)
Mix as for any drop cookie, bake 400° for 10-15 minutes.
133
WHITE CHOCOLATE MACADAMIA NUT COOKIES
Trissta Lyman
Cream together 3/4 c salted butter
½ c white sugar
Add 1 c light brown sugar
With mixer on low, add ½ tsp baking soda
1/4 tsp salt
1 tsp vanilla
Mix until creamy. Add 2 large eggs
Beat until creamy. Slowly add
2 1/4 c flour
Add 1 c white chocolate chips
Refrigerate for several hours or overnight in an airtight container (or in freezer for 20-30 minutes).
Chop 2 c roasted, salted macadamia nuts
Spoon dough by teaspoonfuls and press dough into chopped macadamia nuts. Bake in a 300° oven for 10-12 minutes.
CHOCOLATE TOWN COOKIES Steve Spencer
Cream together ½ c butter (soft)
½ c shortening
1 c brown sugar
½ c white sugar
2 eggs
2 Tbsp water
2 tsp vanilla
Combine and add to the mix:
2 c unsifted flour
1 tsp baking soda
Beat well and add 2 c chocolate chips
Drop by 1/4 cupful 3 inches apart on cookie sheet (ungreased). Ice cream scoop works well for measure. Bake 375° for 12-14 minutes or til lightly brown. Cool slightly. Remove from pan.
134
GINGERBREAD COOKIES Shauna Rasmussen
Mix thoroughly 1/3 c shortening
1 c brown sugar
1 ½ c black molasses
Stir in ½ c cold water
Sift and stir in 6 c flour
1 tsp allspice
1 tsp ginger
1 tsp cloves
1 tsp vanilla
Add 2 tsp baking soda dissolved in
3 Tbsp water
Chill dough. Rollout. Bake 350° for 15 minutes.
SNICKERDOODLE (a sugar cookie) LaRue Wentworth
Cream 1 c shortening
1 ½ c sugar
2 eggs
Sift and stir into mixture 2 3/4 c sifted flour
2 tsp cream of tartar
½ tsp salt
1 tsp baking soda
Roll into small balls the size of walnuts, then roll in a mixture of 2 Tbsp sugar and 2 tsp cinnamon. Place 2 inches apart on ungreased baking sheet. Bake at 400° for about 8 minutes (til light brown but still soft).
Hard Cookies: Cookies that are too hard will soften if
stored in an airtight container with something from which to absorb moisture. A glass of water works well, so does a slice or two of fresh bread.
Stuck to Cookie Sheet: Run the cookie tin over a hot
burner
135
DUMBO JUMBO COOKIES Loya Gubler
Cream together til fluffy and well blended
½ c shortening
1 c brown sugar
½ c white sugar
2 eggs
Sift and add alternately with milk
2 3/4 c flour
½ tsp baking soda
1 tsp salt
1 c evaporated milk
Add 2 c chopped nuts
1 tsp vanilla
Drop by tsp onto greased cookie sheet. Bake 10 minutes at 375°. Cool and top with burnt butter icing.
BURNT BUTTER ICING
Heat til golden brown 2 Tbsp butter (no subst.)
2 c powder milk
1/4 c milk (canned is better)
WHOLE-WHEAT OATMEAL COOKIES Edith Isaacson
Cream together 1 tsp vanilla
2 c oatmeal
1/4 c water
2 eggs
1 1/3 c brown sugar
1 c soft butter
Add 2 c sifted whole-wheat flour
1 tsp baking soda
1 c chocolate chips (opt)
Drop by teaspoonsful on greased cookie sheet. Bake 350° for 15 minutes. Yield 4 doz.
136
PUMPKIN CHOCOLATE CHIP COOKIES
Teressa Perkins
Beat till fluffy 1 cubes softened butter
3/4 c white sugar
1 ½ c brown sugar
2 eggs
1 Tbsp vanilla
Add 1 c pumpkin ½ tsp baking soda
½ tsp ginger 1 ½ Tbsp baking powder
2 tsp cinnamon 3 3/4 c flour
3/4 tsp salt 1 large bag chocolate chips
Mix together and bake at 375° for 8-12 minutes.
PUMPKIN DROP COOKIES Larane Sanders
Mix together 1 c shortening
2 2/3 c sugar
4 eggs 2 c pumpkin
2 Tbsp vanilla 5 c flour
2 c raisins 1 tsp salt
2 tsp cinnamon 1 tsp nutmeg
½ tsp ginger ½ tsp allspice
3 tsp baking powder 1 ½ c walnuts
1 pkg chocolate chips
1 pkg butterscotch chips
Bake in 350° oven for 10-15 min.
137
RAISIN COOKIES Dorothy Lyman
Boil for 5 minutes 1 c water and 2 c raisins. Cool.
Cream and beat together 1 c shortening
3 eggs
2 c sugar
Add 1 tsp vanilla
and raisin mix
Sift together 4 c flour
1 tsp baking powder 1 tsp salt
1 ½ tsp cinnamon 1/4 tsp nutmeg
1/4 tsp allspice 1 tsp baking soda
Add to raisin mix. Add 1 c nuts. Chill.
Bake 10-15 min at 375°.
MINCEMEAT COOKIES Amy Lyman
Cream together 1 c shortening
2 cubes margarine
1 c brown sugar
2 c white sugar
4 eggs
Add 1 ½ tsp salt
1 Tbsp soda
2 tsp vanilla
7-8 c flour
1 c chopped nuts
½ bottle (28 oz) mincemeat.
Roll into balls and place on cookie sheet. Bake at 400° for 10 minutes.
138
YUMMY SUGAR COOKIES Loya Gubler
Cream together 1 c white sugar
1 c powder sugar
1 c vegetable oil
1 c margarine
Beat and add 2 eggs
Add 4 2/3 c flour
½ tsp salt
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla
Roll in balls and place on ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake 10 min at 350°.
COCOANUT-OATMEAL COOKIES LaRue Wentworth
Mix and blend in order given: 1 c shortening
1 c white sugar
1 c brown sugar
2 eggs, unbeaten
Combine the following and mix with above.
2 c flour
1 ½ c quick oatmeal
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
½ c cocoanut
½ c chopped nuts
Form into balls about the size of a walnut and bake until brown at 375° about 15 min.
139
HOMEMADE OREOS Trissta Lyman
In a food processor or electric mixer thoroughly mix
1 1/4 c all-purpose flour
½ c unsweetened Dutch cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 ½ c sugar*
While pulsing or on low speed, add
½ c & 2 Tbsp room temp,
unsalted butter
and then add 1 egg
Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet about 2 in apart. With moistened hands, slightly flatten the dough. Bake for 9 min, rotating once for even baking. Set baking sheets on a rack to cool.
Filling:
At low speed mix 1/4 c room-temp unsalted butter
1/4 c vegetable shortening
Gradually beat in 2 c sifted confectioners’ sugar
2 tsp vanilla extract
Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble cookies: In a pastry bag with a ½ inch, round tip, pipe teaspoon size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Makes 25 to 30 sandwich cookies.
140
APPLE BARS Dorothy Lyman
Sift in a bowl 1 ½ c flour
1 tsp baking soda
1 tsp salt
1 ½ c sugar
Add and mix thoroughly 2 ½ c rolled oats
Add and blend 1 c melted butter
Press ½ mixture in 8x12x2 pan. Spread with a layer of 1 ½ c applesauce. Sprinkle with cinnamon. Put remaining oat mix on top. Bake 350° for 40 minutes.
BROWNIE MIX Alice Shaw
Cut shortening into all ingredients
6 c flour
4 tsp baking powder
4 tsp salt
8 c sugar
1, 8 oz can cocoa
2 c shortening
Store in airtight container. Makes 17 cups.
Use within 10-12 weeks.
BROWNIES Alice Shaw
Mix together 2 eggs
1 tsp vanilla
1 ½ c Brownie Mix (above)
½ c nuts
Bake in greased pan at 350°. Frost if desired.
141
ROCKY ROAD BROWNIES Julie Lyman
2 cubes margarine 1 c sugar
4 eggs 1 ½ c flour
1 tsp vanilla 1/4 - 1/3 c cocoa
Melt margarine and cocoa, put flour and sugar in a bowl, mix together. Add margarine and cocoa mixture and remaining ingredients. Bake 350° for 25-30 minutes in a 9x13 pan, greased and floured. When done put 1 ½ to 2 c mini marshmallow on brownies and put back in the oven til they melt. Frost with Fudge-Like Frosting. (Pg 125)
PERFECT BROWNIES THAT WON DAD’S HEART
Amy Lyman
Thoroughly cream ½ c butter
1 c sugar
Add 2 eggs
Beat well. Blend in 2, 1 oz squares melted unsweetened chocolate
1 tsp vanilla
½ c flour
Mix in ½ c chopped walnuts
Pour into 8x8x2 greased pan. Bake at 325°for 35 min. Frost with chocolate butter frosting.
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MICROWAVE BROWNIES Mary Lyman &
(really good & fast) Colleen Jenkins
In a small bowl beat together at medium speed 2 eggs, 1 c sugar, ½ tsp salt, 1 tsp vanilla extract.
Beat about 1 minute until light.
Add ½ c butter, melted. Continue beating til thoroughly blended.
Mix in 3/4 c unsifted flour and ½ c cocoa.
Beat at low speed. Stir in 1 c chopped nuts. Spread evenly in 8" baking dish (glass).
Microwave on high 6-7 minutes rotating dish 1/4 turn every 2 minutes. When done, top looks dry and will spring back when lightly touched. Cut when cold. (6 oz chocolate chips may be substituted for nuts.)
SAUCEPAN FUDGE BROWNIES Suzette Isaacson
In saucepan melt ½ c butter or margarine
2, 1 oz squares unsweetened
chocolate
Remove from heat and stir in 1 c sugar
Blend in 2 eggs, one at a time
Add 1 tsp vanilla
3/4 c flour
½ c chopped nuts
Mix well. Spread on greased 8x8 baking pan. Bake at 350° for 39 minutes. Cool, cut in squares. Yield 16.
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CONGO BARS Loya Gubler
Melt 2/3 c butter
Add and beat well 3 eggs
Add 2 c sugar
2 Tbsp milk
2 3/4 c flour
2 ½ tsp baking powder
½ tsp salt
1 tsp vanilla
1 c nuts
1 c chocolate chips
Put in jelly roll sheet and bake for 20 min. at 350°. Do not overcook. When cool cut in squares.
JOEL AND WILL’S PEANUT BUTTER BROWNIES
Tiffanny Jensen
Mix 1 box of brownie mix with the needed ingredients from the box.
Melt 1 c peanut butter (I don’t know how much Joel and Will use, as they just scoop it out of the jar until it looks like enough) in the microwave until liquid. Now you have 2 options: (option 1) you can dump the peanut butter into the brownie mix and mix until blended together and pour into a greased pan or (option 2) you can pour the brownie mix into the greased pan, and then drizzle the peanut butter over the top of the brownies.
Bake brownies as directed on the back of the box.
*The boys say adding chopped reeses peanut butter cups to the mixture would taste phenomenal. Will wanted sour cream frosting on top. Joel wanted more peanut butter.
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FILLED OATMEAL-DATE BARS Milissa Lyman
Oatmeal Crust:
Sift together 1 ½ c sifted flour
½ tsp baking powder
½ tsp salt
Beat til light and fluffy 3/4 c soft butter
1 c brown sugar (packed)
Add 1 ½ c raw quick-cooking oats
Mix with flour. Use hands and mix til well combined. Press half of the oatmeal mix into the bottom of a 9x13 inch pan (greased). Spread with filling and cover with remaining oatmeal mixture. Press lightly. Bake 25-30 minutes. Cool slightly, cut into bars.
Date filling:
In a small saucepan combine 2, 8 oz pkg dates, ½ c sugar, 1 c water. Cook over medium heat stirring constantly, til mixture is thickened, about 5 minutes. Remove from heat. Stir in 1/4 c lemon juice and 1/3 c coarsely chopped nuts. Cool.
LEMON BARS SharLee Spencer
Crumble and fill a 9x12 pan by pressing in the bottom:
1 ½ c flour
½ c powdered sugar
1 ½ squares margarine
Bake 350° for 20 min
Mix together and beat lightly:
1 ½ c sugar
1/3 c lemon juice
3 eggs
3 Tbsp flour
Pour over hot crust. Bake again for 20 min. At 350°. Sprinkle with powdered sugar.
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FRESH LEMON BARS Amy Lyman
Beat until fluffy 1 c butter, softened
½ c powdered sugar
1 tsp vanilla
Gradually add 2 c flour
Mix until well combine. Spread evenly in a generously greased 9x13 pan. Bake at 350° for 20 min.
While pastry bakes, combine in a bowl
4 eggs
2 c sugar
grated rind of 1 lemon
6 Tbsp lemon juice
Stir to blend all ingredients. Pour lemon mixture over baked layer. Return to oven and bake until topping is set and lightly browned (18-22 min). Sift 1/4 c powdered sugar over warm cookies. Remove from pan when cool.
QUICK, EASY APPLE PIE LaRue Wentworth
You will need 1 baked pie crust
1 can apple pie filling
1 pkg instant pie filling
(vanilla) prepared as directed
Put prepared instant pie filling in pie shell. Top with apple pie filling and glob of whipped cream.
GLAZE FOR FRESH PEACH PIE LaRue Wentworth
Combine 1 pkg vanilla pudding and 1 3/4 c pineapple juice. Cook as for pudding. Fill baked crust with fresh sliced peaches, top with glaze and whipped cream.
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APPLE TURNOVERS Sue Spencer
Mix together in saucepan 1/4 c sugar
2 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp nutmeg
2 Tbsp flour
Add and stir til combined 2 c apple pie slices & juice
Cook over med heat, stirring constantly til mixture thickens and boils. (abt 3 min.)
Carefully stir in 1 Tbsp butter
1 tsp lemon juice
Cool.
Spoon approximately 1 Tbsp of filling onto one half of pastry rounds. Fold over halfway. Moisten half of edge. Press together with a fork. Make a small slit in top. Place on ungreased cookie sheet and bake at 400° for about 20 min. or until light brown.
Crust:
Measure and sit in bowl 2 c flour
1 tsp salt
Cut in 2/3 c & 2 Tbsp shortening
or lard
Sprinkle in one tablespoon at a time, 4-5 Tbsp cold water.
Mix lightly with a fork after each addition til flour is moistened and dough cleans side of the bowl. Knead gently 3 times. Roll out, cut in circles about 6 inches diameter. Fill
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APRICOT TARTS LaRue Wentworth
Part I: 1 ½ c sifted flour
½ tsp salt
½ lb butter or margarine
Mix Part I in a bowl cutting flour and salt into butter.
Part II: 3 egg yolks
3 Tbsp white vinegar
3 Tbsp water
1 c flour
Mix Part II as follows: Mix egg yolks, add vinegar and water. Add the one cup of flour, sifting it into the egg mixture. Blend well with fork.
Combine Part I and Part II. Store in fridge and use as needed. To use, pinch off a piece of the dough about the size of a large marble. Roll out into a circle about 4 inches in diameter. It must be paper thin to be flaky. Put one teaspoon apricot filling in the center of each circle. Bring up three corners and pinch together hard so that tart will not come apart in baking. Place on cookie sheet and bake 20 min. at 400°.
Apricot Filling: Mix 10 oz pkg dried apricots, 2 1/4
cups water and 2 ½ cups sugar. Cook apricots in water until done. Add sugar and cook til thick. Chill before using.
Other fillings may be used - apples, raisins, peaches, etc. (I use this crust to make a sheet pie using apples for filling. It would be good with cherries or peaches too.
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MEEMA’S CHESS PIE (Pecan) Amy Lyman
Cream 1/4 c butter
½ c sugar
1 c brown sugar, packed
1/8 tsp salt
Add one at a time 3 eggs
Beat good. Add 1 tsp vanilla
2 Tbsp flour
½ c whip cream
1 c chopped pecans
Pour into a prepared 9 in pie crust. Bake at 375° for 40 to 50 minutes or until set.
FRUIT PIE Edith Isaacson
Combine 3/4 c sugar
3 Tbsp cornstarch or flour
Pinch of salt
Add to 4 cups fresh fruit (peaches, apricots, apples, sweet cherries)
Pour into pastry lined pan. Dab Tbsp butter on top. Cover with top pastry. Bake 15 min. on lower shelf at 425°. Reduce heat. Continue baking at 325° about 30 min. til fruit is bubbly. Best if fruit is not overcooked.
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OLD FASHIONED PUMPKIN PIE Teressa Perkins
Make 2 pie crusts using the Flaky Pie Crust recipe.
In a large bowl combine 2 c fresh pumpkin
2 c heavy whipping cream
6 large eggs
2 c light brown sugar
3 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
Spoon filling into the pie crusts. (If using canned pumpkin partially bake the pie crusts first.) Bake at 400° for 10 min, then reduce heat to 350° for another 45 min or until a toothpick inserted comes out clean. Serve cold with whipped cream.
MEEMA’S PUMPKIN PIE Amy Lyman
Mix together 1 c pumpkin
½ tsp salt
½ tsp cloves
½ tsp ginger
2 tsp cinnamon
3 eggs
one can Eagle Brand Milk
1 c water
Pour into 9 in crust. Bake at 450° for 10 min. Turn down to 350° and bake for 35 minutes or until set.
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CREAM CHEESE PIE Wendy Meisenbach
Combine and whip til smooth and light
12 oz cream cheese
3/4 c sugar
2 tsp vanilla
1 small can crushed pineapple (well drained)
Pour into graham cracker crust and bake 15-20 minutes at 350°. Remove from oven, cool 5 min. Pour topping over pie. Return to oven and bake 10 minutes longer. Place in refrigerator 5 hours before serving.
Crust: Mix and press into 9" pan
12 graham crackers (crushed)
2 Tbsp sugar
1/4 c melted butter
Topping: Blend 5 ½ Tbsp sugar
1 tsp vanilla
1 c sour cream
DOROTHY’S ELEGANT CHOCOLATE PIE
Edith Isaacson
Melt in double broiler 1, 12 oz hershey & almond bar
28-32 large marshmallows
1/3 c milk
Cool.
Whip 1 pint cream. Fold into chocolate mixture. Pour into baked pie shell. Refrigerate.
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CHOCOLATE FLANGO PIE Amy Lyman
Combine 1/4 c butter
1 square melted unsweetened chocolate
½ tsp vanilla
½ c powdered sugar
1 egg
1/8 tsp peppermint
Pour into a 9 in baked pie shell. Chill two hours.
MOM’S LEMON CHIFFON PIE Sandra Leibenguth
Mix in top of double broiler: 1 c sugar
½ c lemon juice
1/4 tsp salt
4 egg yolks
Cook, stirring til thickened.
Soak for 5 min. 1 Tbsp gelatin in
1/4 c water
Add to hot custard.
Add 1 tsp lemon rind
Cool. Beat til stiff 4 egg whites. Fold into custard. Pour into pie shell. Let stand for an hour or more to set.
PINK LEMONADE PIE Alice Ann Lyman
Whip together 1 small can pink lemon-aid (frozen)
1 large carton Cool Whip
2 drops red food coloring
1 can Eagle Brand milk
Pour into 2 graham cracker crusts. Grate a Hershey bar on top or garnish with strawberries or fruit (optional). Freezes well.
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MOM’S VINEGAR PIE Opal Spencer
Combine and cook til thick: 2 c sugar
3 c water
10 Tbsp flour
Add and continue to cook 2 minutes
5 beaten eggs
Add vinegar and or lemon extract to taste. About 5-6 Tbsp vinegar and 1/4 tsp extract. Pour into baked pie shell. Top with meringue or whipped cream. Makes 2 pies.
VINEGAR PIE LaRue Wentworth
Separate 3 eggs. Beat yolks til thick. (Reserve whites for meringue).
Add 1 cup sugar
3 Tbsp flour
1/3 tsp salt
Mix thoroughly and add 2 cups boiling water, slowly, stirring constantly.
Add 1/4 c vinegar and cook over hot water til thickened and smooth.
Add 1 tsp lemon flavoring. Pour into a baked pastry shell, cover with meringue mad of 3 stiffly beaten egg whites and 3 Tbsp sugar.
Bake in slow oven 325° for 20 minutes or til meringue is golden brown.
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FLAKY PIE CRUST Edith Isaacson
Blend 2 c unsifted flour, ½ c shortening, 1 cube margarine (½ cup).
Beat together 1 egg, ½ Tbsp vinegar, 1/4 cold water. Add to flour and shortening. Chill, roll out. Makes 3-4 pie shells.
(This is my favorite pie crust! I prefer to use butter instead of margarine and sometimes I will use whole-wheat pastry flour instead of the white flour. Also make sure to flour your surface and the rolling pin so the dough won’t stick.
-Teressa Perkins)
DOUBLE PIE CRUSTS Alice Ann Lyman
1 c shortening
2 c flour
½ c water
1/4 tsp salt
Mix shortening or lard with flour and salt til well blended with fingers. Add water and knead on floured board. Divide in four pieces and roll.
GRAHAM CRACKER CRUST Alice Ann Lyman
Measure 1 ½ c crushed graham cracker crumbs (abt 18)
Add 1/3 c melted butter
2 Tbsp superfine sugar (pdr)
Press firmly into a 9 inch pie plate, making a layer on the bottom and sides. Chill for 30 min. Fill and bake.
154
SPUDNUTS Amy Lyman
Add ½ cube butter
2 c milk
Scald milk. While milk is heating, dissolve and set aside
3 yeast cakes in
½ c warm water
When milk is hot, remove from stove and add
1 c mashed potatoes
½ c sugar
Stir until well blended. Add milk mixture to 2 eggs. Add the yeast mixture.
Sift into mixture a little at a time, beat well after each addition: 7 c flour
1 tsp salt
Set in a warm place and let rise until doubled in bulk, about 30 minutes. Flour board generously. Pour ½ of dough on floured board. Roll ½ in thick. Cut with doughnut cutter and place on another floured board or pan to rise. Fill a skillet with oil. Heat to 385°. Cook on one side, turn when bottom is medium brown. Place on cake rack or paper towel to drain. Glaze while still hot.
Glaze: Melt 1 lb powdered sugar and add ½ c water and 1 tsp vanilla.. Stir until dissolved. Keep warm while glazing. If the glaze is too thin it will make the spudnuts soggy.
155
BANANA SPLIT DESSERT Julie Lyman
Crust: 2 c graham cracker crumbs
1 cube margarine
Filling: 3 eggs
3 cubes margarine, (room temp)
3/4 box or ½ bag powder sugar
Beat at high speed til light and fluffy. Spread on crumbs.
Spread on filling 20 oz can crushed drained pineapple
3-4 bananas on pineapple
10 ½ oz Cool Whip on bananas
chopped nuts on Cool Whip
Maraschino cherries can be added if desired for garnish.
ELVA’S DESSERT Loya Gubler
Mix together and press in a 9x13 pan
1 c flour
1 cube butter
1 c chopped nuts
Bake in oven for 15 minutes at 350°.
Beat together and spread over the above crust.
1 c brown sugar
1, 8 oz pkg cream cheese
1/3 of a 12 oz container of Cool Whip
Mix 2, 6 oz pkg of chocolate pudding (instant) with 4 cups milk. Whip and pour over above mixture. Top with remaining pkg of Cool Whip and sprinkle with finely chopped nuts. Let set overnight or most of the day in the fridge. (any favorite pudding can be used. I have used one pkg pistachio pudding layered over one pkg of chocolate pudding).
This is a rich dessert so serve small servings. I have also used my 12x16 cookie pan and it works fine.
156
CHOCOLATE ECLAIR DESSERT Teressa Perkins
Spread in a 15x10 in pan 1 puff pastry sheet, thawed
(from a 17.3 oz package)
Bake until golden, 10 to 12 minutes at 400°. Let stand to cool.
Combine in a medium bowl 2 ½ c milk
1, 3.4oz pkg vanilla pudding
1, 3.4oz pkg chocolate pudding
Beat with an electric mixer at medium speed until blended.
Fold in 1 cup of whipping cream that has been beaten and sweetened with powdered sugar
Spread mixture on top of cooled crust. Drizzle with chocolate or mint chocolate syrup. Chill until ready to serve.
MOM’S APPLE PUDDING Dorothy Lyman
Mix together 1 c sugar (scant)
1 egg
½ c nut meats
½ tsp salt
1 tsp cinnamon
½ c margarine
2 c diced tart apples
1 tsp baking soda
1 tsp nutmeg
Bake 35-40 min. Serve with sauce.
Sauce: 1 c brown sugar, 1 c water, 1 Tbsp cornstarch. Cook til thickened. Add 1 tsp vanilla.
157
CARAMEL COBBLER Shauna Rasmussen
Bring to boil 1 c brown sugar
3/4 c water
1 Tbsp butter
1 tsp vanilla
Stir and mix for dumplings: 1 ½ c biscuit mix
2 Tbsp sugar
3 Tbsp shortening
½ c milk
Drop by spoonsful into hot sauce. Cook on low heat for 15 minutes. Serve with ice cream or whipped cream.
TRIFLE Marilyn Artz
Break 1 angel food cake into bite size pieces in the bottom of a 9x13 pan.
Mix 3 oz pkg raspberry jello with 1 c boiling water. Stir to dissolve. Blend in 1 pkg frozen raspberries (thawed). Pour mixture over broken cake in pan.
Mix an instant vanilla pudding (6 ½ oz) with 3 c milk, pour over cake.
Whip 1 c whipping cream. Add a little vanilla and sugar. Spread on top of cake and other mixtures. Let set in fridge 6 hours.
WHIPPED CREAM - hard to whip, won’t whip: Chill the cream and the bowl and the beaters. If that doesn’t work, add any of the following thickeners: 1 unbeaten egg white, 3 or 4 drops of lemon juice, a pinch of gelatin powder or a bit of salt and keep whipping.
158
FLOATING ISLAND PUDDING LaRue Wentworth
Scald 1 qt milk
Make a mixture of 6 Tbsp sugar
2 Tbsp cornstarch
1/4 tsp salt
Pour into scalded milk stirring constantly. Separate whites from 4 egg yolks. Beat yolks and add to milk mixture, with 2 tsp vanilla. Cook til custard coats the spoon. Pour into bowl. Beat egg whites til stiff. Add 6 Tbsp sugar. Spoon on custard. Put custard bowl in pan of water and bake til meringue is light brown.
IVAN’S CAMP RICE AND RAISINS Ivan Lyman
Boil over low fire in bake oven
4 c water
1 c rice
1 c raisins
Do not stir for at least 20 minutes. Serve with canned milk and sugar. Make a double batch and have enough for breakfast.
RICE PUDDING Edith Isaacson
Mix together 2 eggs, beaten
2 c milk
1/4 c sugar
1 ½ tsp vanilla
1 to 1 ½ c cooked rice
1/4 tsp salt
Pour in greased casserole. Set in pan of hot water. Bake 350° for 20 minutes.
Add diced peaches, pears or raisins. Stir gently. Continue baking about 20 minutes or til custard is set.
159
BLUEBERRY-CINNAMON FONDUE
LaRue Wentworth
In a saucepan heat to boiling, stirring constantly the following: 2 c frozen blueberries
1/4 c each sugar and water
2 Tbsp lemon juice
2 tsp cornstarch
½ tsp cinnamon
Reduce heat, simmer 5 minutes, stirring occasionally. Pour into fondue pot to keep warm. Spear dippers (see below), swirl in fondue.
Dippers: Chiffon cake square, banana chinks, pineapple chunks, toasted waffle squares, pear slices, strawberries, apple chunks, etc
RASPBERRY FONDUE Terri Wentworth
Heat to boiling 2 pkg frozen raspberries, thawed
1 c currant jelly
Mix and stir into the berries
2 Tbsp cornstarch
1 Tbsp cold water
Bring to boil, stirring constantly. Boil one minute. Strain sauce; pour into fondue pot to keep warm. Spear dippers and swirl in fondue.
RED MUSH (stewed rhubarb) Edith Isaacson
Stir together in saucepan and cook about 15-20 minutes.
1-1 ½ qts rhubarb,, cut in 1"
1 ½ - 2 c water
3/4 c sugar
2 Tbsp tapioca
Add a few drops red food coloring. Cool in bowl. Serve.
160
HOMEMADE ICE CREAM Jackee Grote
Combine in a saucepan 3 c milk
12 oz semi-sweet chocolate
Stir constantly. Cook over medium heat until chocolate is melted. Remove from heat.
Stir in 2 2/3 c sugar
1 tsp salt
Stir in 3 c half and half
1 Tbsp vanilla extract
6 c heavy cream
Cover and refrigerate for 30 min. Pour mixture into ice cream canister and follow ice cream maker instructions.
Stir into semi-hardened ice cream (after approx 25-30 min):
2 c mini marshmallows
2 c chocolate chips
1 1/3 c chopped pecans
Makes 6 quarts
VANILLA ICE CREAM Jack Lyman
Scald together in double boiler
2 Tbsp flour
3/4 c sugar
2 c milk
Then beat well 2 egg yolks
Pour hot mixture onto yolks, stirring carefully. Return to double boiler for a few minutes. Now you have a thing custard. Strain into freezer.
Add 1 Tbsp vanilla
2 c thin cream
2 egg whites, beaten til fluffy
Cool, then freeze in an ice cream maker.
161
FROZEN SHERBERT Amy Lyman
Dissolve 1, 3 oz pkg orange jello in
1 c boiling water
Add 1 c sugar
4 c milk
1, 6 oz can frozen orange juice
concentrate
Beat well with beaters. Pour in a shallow pan and freeze.
Variation: Lime jello with limeade or lemonade concentrate would be yummy too.
162
GOLDEN PUNCH Loya Gubler
Reconstitute as directed on can:
1, 6 oz can frozen orange juice
1, 6 oz can frozen lemonade
Combine with 1, 12 oz can apricot nectar
2 cups pineapple juice
½ c lemon juice
1 qt lemon-lime carbonated beverage or gingerale
Pour in punch bowl and drop scoops of pineapple, orange, lime or raspberry sherbert into punch. This is a good punch to serve with sweets with the sherbert.
COWPUNCHER Edith Isaacson
Combine 2 c fresh orange juice
1 c cranberry juice
1 c apple cider
Combine in small saucepan ½ c water
1, 2 in long stick cinnamon
(crushed)
2 Tbsp molasses
1/4 tsp allspice
Boil over medium heat for 5 minutes. Stir into juices. Divide among 6 glasses filled with crushed ice. Add lemon juice to taste. Garnish with nutmeg.
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ICE CREAM APRICOT NECTAR Lion House C.B.
1 c chilled apricot nectar
2 tsp lemon juice
pinch of salt
1 Tbsp sugar
1 large scoop vanilla ice cream
Put apricot nectar into blender. Add lemon juice, salt, and sugar. Add ice cream and blend til ice cream half melts. Serve at once. (2 cups)
BOTTLED FRUIT SLUSH Edith Isaacson
Puree any 2 of the following:
1 qt peaches
1 qt apricots
1 qt pears
Add 1 can pineapple juice (46 oz)
1 pkg raspberry pre-sweetened
punch powder
Freeze til solid. An hour before serving remove from freezer and allow to set at room temp.
Combine slush with 4 qts ginger ale or lemon lime pop
Yield 64, 4 oz servings
QUICK COCOA MIX LaRue Wentworth
Blend the following ingredients together til well mixed
10 c dry instant milk
2 c cocoa
4 c sugar
4 c nondairy cream
Store in covered container.
To make hot chocolate drink combine 3-4 heaping teaspoonful of cocoa mix with hot water.
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HEART HEALTHY APPLE CIDER Tiffanny Jensen
Heat 2 c apple juice
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
1/8 tsp cayenne pepper
(wimpy people can do less)
Dash of allspice
*these ingredients are all food for balancing cholesterol, protecting the immune system, increasing metabolism and circulation, and promoting proper heart function. Drink this everyday and notice a difference in how you feel.
WASSAIL Julie Lyman
Put in a pan 2 c sugar
2 qts water
Place in a clothe bag 2 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp ginger
1 tsp nutmeg (opt)
Add to sugar and water mixture.
Boil 5 minutes. Turn off heat and let set for 2 hours. Then add: 1 gal apple cider
2 qts orange juice
4 lemons juiced
or 6 Tbsp Realemon
Serve hot.
165
QUICK ROOT BEER WITH DRY ICE
LaRue Wentworth
Mix the following ingredients in a 5-gallon container
4 3/4 gal warm water
8-9 cups sugar
1 whole bottle Root Beer Extract
At least on-half hour before serving add 5 lbs dry ice. (Container must have lid)
QUICK ROOT BEER (1) Alice Shaw
Mix in the blender 1 tsp Root Beer Extract
½ c sugar
1 c water
1 tray of ice cubes or
16-20 cubes
Blend til ice is crushed.
QUICK ROOT BEER (2) Steven Spencer
Mix 2 ½ c sugar
1 gal water
3/4 yeast cake
½ bottle Root Beer Extract
Set in warm place 4 hours. Then chill.
166
EASY OATMEAL FUDGE Ronald Lyman
Mix together and bring to a boil
1 c margarine
2 c sugar
½ c milk
3 Tbsp cocoa
pinch of salt
Boil 1 minute stirring constantly. Remove from stove.
Add 3 c Mothers Oats or
Three Minute Oatmeal
1 tsp vanilla
Stir. Let stand 5 min. Nuts and coconut may be added. Drop on wax paper.
HONEY CANDY Milissa Lyman
Combine and cook to hard ball stage.
2 c honey
1 c sugar
2 Tbsp vinegar
1 c cream
Pour on buttered platter. When cool enough to handle, grease hands and pull til golden. Cut in one inch pieces. Pull while still warm.
167
KATHRINE’S ENGLISH TOFFEE LaRue Wentworth
Spread 1 lb pecans on a large cookie sheet. Cook to 285-290°, stirring constantly.
2 ½ c sugar
½ c water
1/4 c light corn syrup
1 lb butter
Pour cooked syrup mixture over pecans. Grate and melt 1 large milk chocolate bar in double boiler. Spread over top. Sprinkle chopped nuts on top. Set until cold and can be turned over. Repeat chocolate and nut process on other side.
CREAM CARAMEL FOR PECAN ROLLS Loya Gubler
Bring to boil 4 c sugar
2 c white Karo syrup
½ tsp salt
2 c cream
As mixture starts to boil gradually pour in 2 more cups of cream, keep boiling.
As mixture boils down, add 1 large can evaporated milk
(warmed in hot water)
Continue to boil slowly and cook to firm ball (235°). Stir constantly. Remove from heat and add 1 Tbsp vanilla. Takes about one hour to make. Spread in a large cookie sheet. You may have to use two cookie sheets depending on how thick you like your caramel about your center. Cut in desired size, when cool, and wrap around your favorite pecan roll center.
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BUCKEYES Trissta Lyman
Filling: In the bowl on an electric mixer,
Beat 1/4 c cream cheese, softened
1 ½ c peanut butter
Add 1 c graham cracker crumbs
Beat for 10 seconds. Add 3 c powdered sugar
10 Tbsp unsalted butter,
melted and cooled
Mix on lowest speed until it starts to combine, then increase speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture might be dry but that is perfect for shaping. Set aside.
Coating: Melt 12 oz dark chocolate
Let it cool to tepid (about 100°) while you shape the peanut butter centers.
Assembly: Line a sheet pan with parchment paper. Scoop out about one tablespoon’s worth of filling and use your hands to form it into a ball. Place the call on the prepared sheet and repeat until all the candies have been shaped. Using a fork or skewer, dip each ball into the chocolate and roll it about until almost the entire candy is coated, leaving a small circle uncoated. Chill until set, about 30 minutes.
CHOCOLATE MARSHMALLOWS Jack Lyman
Melt your favorite kind of chocolate in the microwave. Take large marshmallows and dip in the melted chocolate. Place on a piece of waxed paper and place in refrigerator until chocolate is hardened. Eat and enjoy.
169
CARAMEL BOSTON CREAMS Dixie Lyman
Melt until brown 1 c sugar
Add in order 1 can Sego milk
1 pint thick cream
4 c sugar
1 Tbsp Karo syrup
Use wooden spoon, stir all the time it cooks. Cook to firm ball stage. Don’t scrape the pan. Pour into bowl. Cool. Whip til creamy, add nuts. Let set in fridge. Dip in chocolate.
CATHEDERAL CANDY Julie Lyman
Melt together ½ cube margarine and 4 oz sweet chocolate (German). Add 1 well beaten egg. Then add 1 c powdered sugar, 1 pkg colored mini-marshmallows and ½ c nuts. Mix chocolate through everything. Make into logs, roll in 1 c coconut. Cool and cut in slices. Looks like stained glass.
ROCKY ROAD CANDY Teressa Perkins
Melt 12 oz pkg semi-sweet chocolate chips
14 oz can Eagle Brand sweetened condensed milk
2 Tbsp butter
Remove from heat. In a large bowl mix
10 ½ oz pkg mini marshmallows
2 c dry roasted unsalted peanuts
Combine the two and spread into buttered pan. Chill.
170
JACKIE’S CARMEL POP CORN LaRue Wentworth
Mix together, bring to boil and cook to firm ball stage.
2 c sugar
1 c dark Karo syrup
1 c cream
1 Tbsp brown sugar
1 square butter
Pour over and mix around popped popcorn.
POPCORN BALL SYRUP Dorothy Lyman
Cook and boil to hard ball stage
1 c sugar
½ c dark Karo syrup
2 Tbsp butter
1 tsp vinegar
dash of salt
Add 1 tsp vanilla
3/4 tsp baking soda
Stir while foaming. Pour over popped corn.
CHOCOLATE POPCORN SYRUP Dorothy Lyman
Cook stirring often to hard ball stage.
1 c sugar
½ c Karo syrup
3 Tbsp butter
3 square chocolate or
3 Tbsp cocoa
Add 1 tsp vanilla
3/4 tsp baking soda
Stir while foaming. Pour over popped corn. Then make balls.
171
KNOX BLOXS Steven Spencer
Combine and stir til dissolved
4 envelopes unflavored gelatin
3 pkg (3oz) flavored gelatin
4 c boiling water
Pour into large shallow pan (9x13). Chill til firm. Cut into squares and serve. Makes 100 squares.
SPICED NUTS Loya Gubler
Bring to a boil 1 c sugar
5 Tbsp water
1 tsp cinnamon
1 tsp vanilla
Cook to soft ball stage and then add 1 quart whole nut meats. When nuts are coated well pour onto cookie sheet and separate nuts.
BACK-PACKER’S MIX Edith Isaacson
2 qts popped popcorn
1 c salted or unsalted nuts
1 c raisins
1 c shredded fresh coconut
1 c sunflower seeds
salt if desired
When popcorn is cool mix well with all ingredients. Pack loosely in sandwich bags.
172
CHEESE BALL Loya Gubler
Mix together with beater til well blended
2, 8 oz pkg cream cheese
1, 8 oz can crushed pineapple
2 Tbsp minced onion
1/4 c minced green pepper
1 Tbsp seasoning salt
Place in refrigerator until chilled well and can be handled. Roll cheese ball in crushed nuts and refrigerate til ready to serve. This is a soft cheese ball, so do not handle any more than necessary.
CREAM CHEESE BALL Amy Lyman
Mix together 2 large pkg cream cheese
1 Tbsp Worcestershire sauce
1 tsp grated onion
½ c pecans, chopped
1 glass Roka Blue cheese
1 glass Old English cheese
Let stand 4-6 hours. Mold into two balls, roll in ½ c chopped pecans. Chill.
173
MUSTARD Alice Ann Lyman
Mix well 1 c sugar
1 c vinegar
1 c water
2 Tbsp dry mustard (heaping)
1 c flour
½ tsp salt
1 tsp tumeric
Cook in double boiler til done or to desired thickness. Pour in jars and refrigerate.
SEASONED SALT Lillian Lyman
Combine in a small jar. Cover and shake well.
6 Tbsp salt
½ tsp dried whole thyme
½ tsp garlic salt
2 1/4 tsp paprika
½ tsp curry powder
1 tsp dry mustard
1/4 tsp onion powder
1/8 tsp dill weed or seeds
1 tsp celery salt
½ tsp marjoram (dried)
Yield 1/3 cup.
PANCAKE SYRUP Teressa Perkins
Combine in a saucepan 1 c granulated sugar
1 c brown sugar
3/4 c water
4 Tbsp butter
Bring to a boil. Boil for 6-10 minutes. The longer you boil, the thicker it will be when it cools.
174
FRESH STRAWBERRY SYRUP Edith Isaacson
Place 5 qts of strawberries and a small amount of water in a large saucepan. Cook over medium heat 3-5 minutes. Puree undrained mixture in food mill. (You should have about 3 ½ cups). Return strawberry puree to saucepan.
Stir in 1 ½ c sugar
½ c light corn syrup
1 Tbsp fresh lemon juice
Heat to rolling boil. Stir one minute. Follow canning procedure. Leave 1/4 inch headspace. Process 10 minutes.
MAPLE SYRUP Edith Isaacson
Combine 1 ½ c granulated sugar
3/4 c white corn syrup
½ c water
1/4 c honey
½ tsp maple flavoring
Cook over low heat til sugar is dissolved. Store in refrigerator.
FRUIT JUICE SYRUP Edith Isaacson
Combine 6 c juice
5 c sugar
1 c white corn syrup
Bring to boil.
Add 1 pkg Certo pectin
Boil for 1 minute. Pour in jars. Seal and process for 10 minutes.
175
BOTTLED APPLE PIE FILLING SharLee Spencer
Stir together 10 c water
1 tsp salt
4 ½ c sugar
1 1/4 c cornstarch
3 tsp cinnamon
½ tsp nutmeg
Cook til just boiling. Add 3 Tbsp lemon juice. Yellow food coloring may be add if desired. Add 7 quarts sliced apples. Cook 25 minutes until thick and bubbly. Put in clean jars. Process 20 minutes in hot water bath.
SWEETENED CONDENSED MILK Alice Ann Lyman
Blend thoroughly with mixer
4 c dry powder milk (instant)
1 c hot water
Add while beating 2 c sugar
1 Tbsp butter
Makes almost 1 quart. Can be used in any recipe calling for Eagle Brand milk.
176
MOM’S MINCEMEAT Dorothy Lyman
Cook til tender 2 lbs lean meat. Put through the food chopper.
Combine and bring to a boil:
5 lbs tart apples (peeled and chopped)
3 lbs raisins 1 Tbsp salt
2 c brown sugar 5 c water*
1 qt grape or other 2 tsp cloves
fruit juice 2 tsp cinnamon
2 c meat stock 2 tsp allspice
1 c molasses ½ tsp pepper
1 tsp mace 2 tsp nutmeg
Juice of 3 lemons Juice of 3 oranges
Mix with chopped meat, bring to boil. Put in jars and process in hot water bath for 30 min.
*You may boil apple peelings to use for liquid.
GREEN TOMATO MINCEMEAT Edith Isaacson
Chop in a kettle 3 lbs (10 med) green tomatoes
2 lbs medium apples
2 whole lemons
Add 1 c butter
4 c raisins
1 lb brown sugar
Bring to a boil.
Add 3 tsp salt
4 tsp ground cinnamon
3/4 tsp cloves
1/4 tsp allspice
3/4 tsp nutmeg
Simmer gently 1 hour til thick. Stir often. Ladle into 3 quart or 6 pint jars. Cool in boiling water bath, or steamer for 15 min. Or it may be frozen.
177
LOLA’S UNCOOKED CHILI SAUCE
Put through a fine food chopper
1/4 bushel ripe tomatoes
6 green peppers (no seeds)
6 red peppers
8 onions
6 red or green HOT peppers
Mix with 1 cup uniodized salt. Leave overnight. Drain well.
Mix 5 c sugar
5 c vinegar
2 oz mustard seed
Mix with vegetables. Fill jars. Seal. Heat to boiling in hot water bath. Store when cool.
MOM’S CHILI SAUCE Sandra Leibenguth
Mix together and cook til thick
4 qts tomatoes
2 c onions
1 c green peppers chopped
1/4 tsp cayenne pepper
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
2 Tbsp salt
1 c sugar
1 c vinegar
½ c water
No directions given with this recipe. I’d say, seal in jars and can per directions in canning booklet.
178
GREAT SALSA Teressa Perkins
Chop in a blender 1 med onion and
some of the juice from 1 qt of bottled tomatoes.
Add 1 tsp salt (or to taste)
2 tsp pepper (or to taste)
2 Tbsp garlic powder
3 small hot chili peppers
the rest of the 1 qt of tomatoes.
Blend until thoroughly mixed but don’t overmix. This salsa is not very thick but it tastes wonderful. (and it will get hotter after a couple days in the fridge so don’t add to many peppers if you don’t like HOT salsa.)
FRESH CRANBERRY SALSA Jackee Grote
Chop in food processor til coarsely chopped:
1 med jalapeno (no seeds)
1-2 green onions
1-2 Tbsp fresh cilantro
Add 12 oz pkg fresh cranberries
3/4 c sugar
1/4 t cumin
Store in refrigerator overnight to blend flavors. Serve over softened cream cheese with corn chips and a sprinkle of chopped cilantro on top (very festive at Christmas). Also great on sliced turkey-yummy!
179
BRINE FOR MEAT Dorothy Lyman
Sprinkle 12 lbs of meat with 1 lb of salt. Let stand overnight. Make a brine of ½ lb sugar
1 oz salt petre
1 oz baking soda
1 lb salt
Dissolve in 2 qts cool water. Add meat soak for several days or two weeks.
JAKE’S TERIYAKI SAUCE Jakob Lyman
1 part soy sauce
1 part sugar
1 part soke
1 part mirin
Mix together. Really good marinade for chicken.
MOM’S BREAD AND BUTTER PICKLES
Dorothy Lyman
Slice thin 1 gallon of cucumbers (2 ½ in long)
8 small onions (white)
Mix with ½ c salt
Pour a quart of cold water over them. Put a weighted lid on top of them. Let stand 3 hours. Drain thoroughly and rinse in cold water.
Mix together 3 c sugar
1 ½ tsp tumeric
½ tsp ground cloves
Combine with 4 c water
4 c vinegar
Pour over cucumbers and onions. Put on low heat. Stir occasionally with wooden spoon. Heat to scalding. Do not boil. Use your own judgement about diluting vinegar. Some vinegar is strong and some weak.
180
MOM’S SWEET MUSTARD PICKLES
LaRue Wentworth
Cover the following with water and ½ c salt
2 qts cucumber
2 qts cauliflower
2 qts pickling onions
2 red peppers (sliced)
2 green peppers (sliced)
Let stand 24 hours. Scald in brine and drain.
Mix together with 1 c water
1 c flour
½ c dry mustard
½ oz tumeric
Heat 2 qts vinegar and 6 c sugar. Stir in flour mixture and cook til smooth. Pour over pickles and simmer 20 minutes. Pack in sterilized jars and seal at once.
DELICIOUS DILLS Lola Ivie
Soak medium cucumbers 24 hours in brine (1 cup salt to 8 cups water). Remove from brine and dry. Vinegar solution: 3 cups water, 2 Tbsp pickling spices, several heads of dill. Bring solution to a boil - add cucumbers.
Remove from heat. In each jar place
2 cloves garlic
2 small hot peppers
1 grape leaf
Pack pickles in jar with dil from solution, bring vinegar solution to a boil, pour over pickles and seal.
181
MOM’S SWEET PICKLES LaRue Wentworth
Cut 2 gallons of small to medium cucumbers lengthwise to desired size.
Dissolve 2 c salt in
1 gallon of hot water
Pour while hot over cucumbers.
Cover and weight down for one week. On the 8th day drain and pour one gallon boiling water over cucumbers. Let stand 24 hours.
Drain water from cucumbers.
Put 1 Tbsp alum in one gallon boiling water. Pour over cucumbers and let stand 24 hours. Pour a gallon of boiling water over them next morning after draining the alum water off.
Make a pickling syrup of 5 pts vinegar
6 c sugar
1 ounce cinnamon stick
Heat the syrup and pour over drained cukes. Drain off for three mornings reheating and adding 1 cup sugar each morning. On the third morning heat and seal.
MOM’S PEELED CUCUMBER PICKLES.
Dorothy Lyman
Peel and take seed out of large cucumber. Cut in strips. Soak in salt water over night. (1 Tbsp salt to 1 quart water) Rinse thoroughly. Have vinegar solution ready. Simmer til tender.
Vinegar solution: 2 lbs sugar
2 qts vinegar
½ oz cinnamon stick
2 whole cloves
1 tsp salt
182
PICKLED EGGS LaRue Wentworth
1. Hard cook 12 eggs: plunge into cold water, crack and peel off shells. Place in a jar or other container.
2. Combine 1 ½ cups wine vinegar, 1 ½ c beet juice, 1/4 tsp white pepper, and 1 c sugar. Bring mixture to boil and pour over eggs covering completely. Cover jar. Cool and refrigerate for 3 days or longer.
(Eggs may be pickled using the beet juice from pickled beets, by covering with juice as above and refrigerating for 2-3 days.)
LAZY HOUSEWIFE PICKLES LaRue Wentworth
1. Mix together 1 gal vinegar (cider)
2 c sugar
1 coarse salt (rock)
3/4 c dry mustard
Small piece alum
(1 Tbsp powdered alum)
2. Put this mixture in a stone crock. Wash small cukes and drop into liquid mixture. Cover with a plate and weight down beneath surface of liquid.
3. Cucumbers may be added from time to time til crock is filled. They keep crisp indefinitely if weighted beneath the top of the liquid.
MOM’S SWEET CUCUMBER PICKLE SOLUTION
Dorothy Lyman
1 c sugar, 1 c vinegar, 1 c water.
Add a little salt unless cukes are salty. Use your own taste as to how much of this and that to put in. If you taste it cold you can tell better than when it is hot.
183
MOM’S SUET PUDDING Opal Spencer
No directions given with the recipe.
3/4 c suet
3/4 c molasses
3/4 c milk
1 3/4 c flour
1/4 tsp cloves 1 tsp cinnamon
1/4 tsp ginger 1/4 tsp nutmeg
½ tsp salt 1 tsp baking soda
(These are my direction. E.L.I.)
Add molasses and milk to suet.
Mix and sift dry ingredients. Add to the milk mixture. Steam in buttered mold. Serve hot with pudding sauce.
184
HOMEMADE SOAP Dorothy Lyman
Let stand in 3 gallon plastic or enamel container for 30 minutes. 11 c cold water
1 can lye
In a separate container melt, 5 lb grease (abt 80°)
Add grease to lye. After about 30 minutes add
1 c clorox
1 c 20 Mule Team Borax
Stir slightly. Every hour or so stir again and again as the honey color sets up. Stir twice a day to crumble stage. When moisture is gone, place in cloth sack. Punch occasionally. Takes about 2 months to cure.
HANDY HINT Edith Isaacson
This is an excellent solution for cleaning dirty stained articles. 1 c dishwasher soap
2 gal water
1/4 c clorox
Heat 1 qt water to boiling. Pour over dishwasher detergent. Add the rest of the water and clorox. Use for stained dishtowels, diapers, fish bowls, whatever.
185
186
BREADS
Yeast and Rolls
Bagels . . . . . . . . . . . . . . . . . 13
Buttermilk Rye . . . . . . . . . . 2
Buttery Sourdough Rolls . . . 12
Cinnamon Rolls . . . . . . . . . 14
Cuban Bread . . . . . . . . . . . . 7
Danish Aebleskivers . . . . . . 15
Dinner . . . . . . . . . . . . . . . . . 8
Friesian Whole Wheat . . . . . 5
Friesian Sugar Loaf . . . . . . . 6
Gram’s Bran . . . . . . . . . . . . 9
Homemade Bread . . . . . . . . 2
Honey Wheat (1). . . . . . . . . 3
Honey Wheat (2). . . . . . . . . 3
Mom’s Quick Whole Wheat . 1
Mom’s Whole Wheat . . . . . . 4
Mom’s Basic White . . . . . . . 1
Oatmeal . . . . . . . . . . . . . . . . 5
Orange Roll . . . . . . . . . . . . 11
Out-of-This World Rolls . . . 11
Parmesan . . . . . . . . . . . . . . 11
Pizza Crust . . . . . . . . . . . . . 77
Pizza Crust (freezer) . . . . . . 79
Pocket or Pita . . . . . . . . . . . 8
Pop-Garlic . . . . . . . . . . . . . 9
Quick Dough . . . . . . . . . . . 10
Quick Pizza . . . . . . . . . . . . 78
Sherma’s Refrigerator Rolls . 10
Whole Wheat . . . . . . . . . . . . 4
Quick Breads
Baking Pdr Biscuits . . . . . . . 13
Banana Bread . . . . . . . . . . . . 19
Blueberry Muffins . . . . . . . . 21
Corn Tortillas . . . . . . . . . . . . 22
Cranberry Fruit . . . . . . . . . . 20
Elegant Spicy Muffins. . . . . 21
Favorite Quick Biscuits . . . . 12
Jackee’s Zucchini Bread . . . 18
Jalapeno Corn Bread . . . . . . 24
Mason’s Pumpkin Bread . . . 16
Mom’s Danish Dumpling . . 184
Navaho Fry Bread . . . . . . . . 23
Peach Shortbread . . . . . . . . 20
Potato Corn Bread . . . . . . . . 22
Pumpkin Bread . . . . . . . . . 16
Squaw Bread . . . . . . . . . . . 23
Whole Wheat ‘Nana Bread . 19
Whole Wheat Zucchini . . . . 18
Zucchini Bread . . . . . . . . . . 17
Other
Buttermilk Pancakes . . . . . . 25
Delicious Crepes . . . . . . . . . 26
French Toast . . . . . . . . . . . . 27
German Hotcakes . . . . . . . . 25
Oatmeal Pancakes . . . . . . . 25
Swedish Pancakes . . . . . . . 26
Sourdough Waffles . . . . . . 27
Fresh Strawberry Syrup . . . 173
Fruit Juice Syrup . . . . . . . 173
Maple Syrup . . . . . . . . . . . 173
Pancake Syrup . . . . . . . . . . 172
Graham Crackers . . . . . . . . 28
Soda Crackers . . . . . . . . . . 28
Favorite Bread Stuffing . . . . 30
Cheese Spread . . . . . . . . . . . 29
Honey Butter . . . . . . . . . . . . 23
Velvety Honey Butter . . . . 24
Onion Appetizer . . . . . . . . . 29
Sourdough Starter . . . . . . . . 30
SALADS
Greens
4-Bean . . . . . . . . . . . . . . . . 32
Bean . . . . . . . . . . . . . . . . . . 32
Cabbage Salad . . . . . . . . . . . 33
Cabbage-Tomato Slaw . . . . 33
Carrot . . . . . . . . . . . . . . . . . 34
Chicken . . . . . . . . . . . . . . . 35
Greek . . . . . . . . . . . . . . . . . . 34
Layered . . . . . . . . . . . . . . . . 35
Shrimp-Rice . . . . . . . . . . . . 36
Taco (2) . . . . . . . . . . . . . . . . 38
Taco (1) . . . . . . . . . . . . . . . . 38
Thai Cucumber . . . . . . . . . . 37
Tomato-Shrimp Aspic . . . . . 37
Fruit
5-point . . . . . . . . . . . . . . . . . 41
Christmas Cranberry . . . . . . 39
Fruit . . . . . . . . . . . . . . . . . . 40
Instant Fruit . . . . . . . . . . . . 41
Jello Fruit . . . . . . . . . . . . . . 39
Mom’s Dixie . . . . . . . . . . . . 39
Pineapple . . . . . . . . . . . . . . . 40
Raspberry . . . . . . . . . . . . . . 42
Raspberry Delight . . . . . . . . 42
Raw Jello . . . . . . . . . . . . . . . 40
Rice . . . . . . . . . . . . . . . . . . . 36
Dressings
Blue Cheese . . . . . . . . . . . . . 45
Buttermilk (Hidden Valley) . 43
French . . . . . . . . . . . . . . . . . 43
Mom’s Fruit . . . . . . . . . . . . 41
Mom’s Salad . . . . . . . . . . . . 43
Prickly Pear Vinegarette . . . 44
Thousand Island (2) . . . . . . . 45
Thousand Island (1) . . . . . . . 45
Vinegarette . . . . . . . . . . . . . 44
Dips
Chili Con Queso . . . . . . . . . 47
Mexican Layered . . . . . . . . . 47
Vegetable . . . . . . . . . . . . . . 44
MAIN DISHES &
CASSEROLES
Beef
Barbecue Point of Beef . . . . 48
Barbecue Spareribs . . . . . . . 76
Barbecue Hamburger . . . . . . 50
Bear Paw Stew . . . . . . . . . . 48
Beerocks . . . . . . . . . . . . . . . 49
Bill’s Mexican Casserole . . 87
Broccoli Beef . . . . . . . . . . . 74
Burger Bundles . . . . . . . . . . 51
Casserole Mavis . . . . . . . . . 80
Combination Dolma . . . . . . 52
Corned Beef . . . . . . . . . . . . 49
Easy Meatloaf . . . . . . . . . . . 55
Father’s Favorite Meatloaf . . 54
Groovy Steak and Rice . . . . 53
Hamburger Salami . . . . . . . . 56
Hamburger Rolls with . . . . . 53
Ivan’s Camp Supper . . . . . . 53
Lasagna . . . . . . . . . . . . . . . . 79
Meatballs & Spaghetti . . . . . 80
Meatballs . . . . . . . . . . . . . . . 80
Navaho Tacos (1) . . . . . . . . 86
Navajo Tacos (2) . . . . . . . . . 86
Piroshkis . . . . . . . . . . . . . . . 50
Potato-Hamburger Goulash . 52
Smokie Barbecue Meatballs . 54
Spaghetti Sauce . . . . . . . . . . 81
Stuffed Peppers . . . . . . . . . . 51
Swiss Steak . . . . . . . . . . . . . 55
Tamale Pie . . . . . . . . . . . . . . 84
Tomato Beef . . . . . . . . . . . . 75
Tortilla Stack Up . . . . . . . . . 84
Yaki-Mandus . . . . . . . . . . . . 70
Pork
Cantonese Casserole . . . . . . 72
Japanese Style Croquettes . . 63
Kraut and Pork . . . . . . . . . . . 56
Pork Fried with Ginger . . . . 73
Chicken
Chicken & Broccoli . . . . . . 59
Chicken Casserole . . . . . . . . 59
Chicken Chow Mein . . . . . . 73
Chicken Coating Mix . . . . . 58
Chicken Pot Pie . . . . . . . . . . 61
Chicken Parmesan . . . . . . . . 82
Coconut Curry Chicken . . . . 70
Crock & Chicken Gravy . . . 60
Delicious Chicken . . . . . . . . 58
Jean’s Heavenly Chicken . . 60
Lemon Pepper Chicken . . . . 60
Sweet & Sour Chicken (2) . . 72
Sweet & Sour Chicken (1) . . 71
Teriyaki Chicken . . . . . . . . . 71
Tiffanny’s Roasted Duck . . . 61
Turk-Mex Enchiladas . . . . . 85
Other
Basil Cream Chs Wonton . . . 75
Chile Rellenos . . . . . . . . . . . 85
Chinese Noodles . . . . . . . . . 76
Deer Steaks . . . . . . . . . . . . . 56
Enchilada Sc, Sour Cream . 82
Enchilada Sauce, Freezer . . 83
Fetticcuni a la Ronald . . . . . 81
Fried Spring Rolls . . . . . . . . 68
Green Chili Burros . . . . . . . 83
Japanesse Sweet Omelet . . . 67
Late Supper . . . . . . . . . . . . . 57
Okonomiyaki . . . . . . . . . . . . 64
Pizza Crust . . . . . . . . . . . . . 77
Pizza Sauce, Frozen . . . . . . . 78
Pizza Crust, Frozen . . . . . . . 79
Quiche . . . . . . . . . . . . . . . . . 77
Quick Pizza . . . . . . . . . . . . . 78
Salmon Loaf . . . . . . . . . . . . 63
South African Leg of Lamb . 57
Sushi Rice . . . . . . . . . . . . . . 65
Taco Sauce . . . . . . . . . . . . . 87
Temakizushi . . . . . . . . . . . . 66
Thai Noodles with Shrimp . 69
Tuna & Biscuits . . . . . . . . . 62
Yummy Fish . . . . . . . . . . . . 62
SIDE DISHES
Noodles and Rice
Chinese Noodles (fresh) . . . 76
Jewish Noodles . . . . . . . . . 104
My Homemade Noodles . . 103
Noodles . . . . . . . . . . . . . . . 103
Mom’s Danish Dumplings . 184
Barley Pilaf . . . . . . . . . . . . 104
Pilaf . . . . . . . . . . . . . . . . . . 104
Lumpy Dick . . . . . . . . . . . . 105
Beans
Baked Beans . . . . . . . . . . . . 88
Barbecue Bean Bake . . . . . . 88
Hawaiian Bean Casserole . . 89
Texas Pinto Beans . . . . . . . . 89
Falafels . . . . . . . . . . . . . . . 105
Vegetables
3G Ranch Squash Casserole 94
3G Broccoli Rice Casserole 95
Banquet Potatoes . . . . . . . . . 92
Cheese Topped Zucchini . . 96
Donna’s Buttered Carrots . . 90
New Peas and Potatoes . . . . 90
Pan Fried Beets . . . . . . . . . . 90
Puffy Potatoes . . . . . . . . . . . 91
Sour Cream Potatoes . . . . . . 91
Tater-Tot Casserole . . . . . . . 93
Vegetable Casserole . . . . . . 95
Western Strip Tease Potatoes 92
Yams and Marshmallows . 105
Yummy Potatoes (2) . . . . . . 93
Yummy Potatoes (1) . . . . . . 91
Zucchini Frittata . . . . . . . . . 96
Soups
Basic Vegetable . . . . . . . . . 100
Cheese . . . . . . . . . . . . . . . . 97
Canadian Cheese . . . . . . . . 101
Glenda’s Favorite . . . . . . . . 98
Potato Soup . . . . . . . . . . . . . 97
Poor Man’s Soup . . . . . . . 102
Fresh Tomato . . . . . . . . . . . 99
Tomato . . . . . . . . . . . . . . . . 99
Mom’s Tomato . . . . . . . . . . 99
Turkey Carcass . . . . . . . . . 100
Souper Skillet Supper . . . . 96
Chicken & Coconut . . . . . . 98
Creamy Butternut . . . . . . . . 101
Easy Miso . . . . . . . . . . . . . 102
DESSERTS
Cakes
Applesauce (2) . . . . . . . . . . 108
Applesauce (1) . . . . . . . . . . 107
Bailey’s Irish Cream . . . . . 110
Bottled Fruit . . . . . . . . . . . . 109
Carrot (1) . . . . . . . . . . . . . . 111
Carrot (2) . . . . . . . . . . . . . . 110
Choco-Chip Date Nut . . . . 112
Delsey’s Nut Loaf . . . . . . . 114
Fruit Cocktail . . . . . . . . . . . 114
Fruitcake, Zucchini . . . . . . 106
Fruitcake, Whole Wheat . . 115
Fruitcake, Carrot . . . . . . . . 112
Fruitcake, Mom’s . . . . . . . 116
Fudge Cake . . . . . . . . . . . . 125
German Chocolate . . . . . . . 116
Glenn’s Favorite Ox-Blood 122
Ice Cream Roll . . . . . . . . . . 121
Jack Horner . . . . . . . . . . . . 117
LaVar’s Favorite . . . . . . . . 120
Margaret’s Mocha Pound . . 117
Mom’s St. George Temple . 126
Oatmeal . . . . . . . . . . . . . . . 119
Raw Apple . . . . . . . . . . . . . 109
Red Cake . . . . . . . . . . . . . . 121
Some-Kind-Of-Cake . . . . . 120
Sour Cream . . . . . . . . . . . . 107
Sour Cream Bundt . . . . . . . 122
Tomato Cake . . . . . . . . . . . 124
Twinkies . . . . . . . . . . . . . . 126
Icings
Burnt Butter . . . . . . . . . . . . 136
Butter . . . . . . . . . . . . . . . . . 127
Buttercream . . . . . . . . . . . . 128
Coconut . . . . . . . . . . . . . . . 116
Cream Cheese . . . . . . . . . . . 122
Creamy Fudge . . . . . . . . . . 127
Fudge-Like . . . . . . . . . . . . . 125
German Choco-Cake . . . . . 116
Honey Icing . . . . . . . . . . . . 107
Mom’s Brown Sugar . . . . . 127
Never Fail . . . . . . . . . . . . . . 128
Penuche . . . . . . . . . . . . . . . 111
Sour Cream . . . . . . . . . . . . 111
Bar Cookies
Apple . . . . . . . . . . . . . . . . . 141
Brownie . . . . . . . . . . . . . . . 141
Brownie Mix . . . . . . . . . . . 141
Congo . . . . . . . . . . . . . . . . . 144
Filled Oatmeal-Date . . . . . . 145
Fresh Lemon . . . . . . . . . . . 146
Joel & Will’s Peanut Butter 144
Lemon . . . . . . . . . . . . . . . . 145
Microwave Brownie . . . . . . 143
Perfect Brownies . . . . . . . . 142
Rocky Road Brownie . . . . . 142
Saucepan Fudge Brownie . . 143
DESSERTS, CONT.
Drop Cookies
Ann’s Melt Aways . . . . . . . 129
Applesauce-Oatmeal . . . . . 133
Choco-Chip (2) . . . . . . . . . 131
Choco-Chip (3) . . . . . . . . . 130
Choco-Chip (1) . . . . . . . . . 130
Chocolate Covered Cherry . 131
Chocolate Town . . . . . . . . . 134
Chocolate Chip w/ Walnuts 133
Chocolate Oatmeal NoBake 129
Coconut . . . . . . . . . . . . . . . 132
Coconut-Oatmeal . . . . . . . . 139
Cowboy . . . . . . . . . . . . . . . 132
Dumbo Jumbo . . . . . . . . . . 136
Gingerbread . . . . . . . . . . . . 135
Homemade Oreos . . . . . . . . 140
Mincemeat . . . . . . . . . . . . . 138
Pumpkin chocolate chip . . . 137
Pumpkin Drop . . . . . . . . . . 137
Raisin . . . . . . . . . . . . . . . . . 138
Snickerdoodle . . . . . . . . . . 135
White Choco Macadamia . . 134
Whole-Wheat Oatmeal . . . . 136
Yummy Sugar . . . . . . . . . . 139
Pies
Apple Turnovers . . . . . . . . 147
Apricot Tarts . . . . . . . . . . . 148
Chocolate Flango . . . . . . . . 152
Cream Cheese . . . . . . . . . . . 151
Dorothy’s Elegent Choco . . 151
Fruit . . . . . . . . . . . . . . . . . . 149
Meema’s Pumpkin . . . . . . . 150
Meema’s Chess Pie . . . . . . 149
Mom’s Vinegar . . . . . . . . . 153
Mom’s Lemon Chiffon . . . 152
Old Fashioned Pumpkin . . . 150
Pink Lemonade . . . . . . . . . 152
Quick Easy Apple . . . . . . . 146
Vinegar . . . . . . . . . . . . . . . . 153
Glaze for Peach Pie . . . . . . 146
Double Pie Crust . . . . . . . . 154
Flaky Pie Crust . . . . . . . . . 154
Graham Cracker Pie Crust . 154
Other Desserts
Banana Split Dessert . . . . . 156
Caramel Cobbler . . . . . . . . 158
Chocolate Eclair Dessert . . 157
Elva’s Dessert . . . . . . . . . . 156
Floating Island Pudding . . . 159
Ivan’s Camp Rice Pudding . 159
Mom’s Apple Pudding . . . . 157
Red Mush . . . . . . . . . . . . . . 160
Rice Pudding . . . . . . . . . . . 159
Spudnuts . . . . . . . . . . . . . . . 155
Trifle . . . . . . . . . . . . . . . . . 158
Blueberry Fondue . . . . . . . 160
Raspberry Fondue . . . . . . . 160
Homemade Ice Cream . . . . 161
Vanilla Ice Cream . . . . . . . 161
Frozen Sherbert . . . . . . . . . 162
MISCELLANEOUS
Beverages
Bottled Fruit Slush . . . . . . . 164
Cowpuncher . . . . . . . . . . . . 163
Golden Punch . . . . . . . . . . . 163
Apricot Nectar Ice Cream . 164
Quick Root Beer w/ Dry Ice 166
Root Beer (1) . . . . . . . . . . . 166
Root Beer (2) . . . . . . . . . . . 166
Quick Cocoa Mix . . . . . . . . 165
Wassail . . . . . . . . . . . . . . . . 165
Heart Healthy Apple Cider . 165
Candy
Buckeyes . . . . . . . . . . . . . . 169
Caramel Boston Creams . . . 170
Caramel for Pecan Rolls . . . 168
Cathederal Candy . . . . . . . . 170
Chocolate Marshmallows . . 169
Easy Oatmeal Fudge . . . . . 167
Honey Candy . . . . . . . . . . . 167
Kathrine’s English Toffee . 168
Rocky Road . . . . . . . . . . . . 170
Jackie’s Caramel Popcorn . 171
Popcorn Ball Syrup . . . . . . 171
Chocolate Popcorn Syrup . . 171
Knox Blox . . . . . . . . . . . . . 172
Spiced Nuts . . . . . . . . . . . . 172
Other
Cheese Ball . . . . . . . . . . . . 173
Cream Cheese Ball . . . . . . . 174
Seasoned Salt . . . . . . . . . . . 174
Mustard . . . . . . . . . . . . . . . 174
Brine for Meat . . . . . . . . . . 180
Teriyaki Sauce . . . . . . . . . . 180
Fresh Strawberry Syrup . . . 175
Fruit Juice Syrup . . . . . . . . 175
Maple Syrup . . . . . . . . . . . . 175
Pancake Syrup . . . . . . . . . . 174
Mom’s Suet Pudding . . . . . 184
Mom’s Danish Dumpling . . 186
Sweetened Condensed Milk 176
Green Tomato Mincemeat . 177
Mom’s Mincemeat . . . . . . . 177
Uncooked Chili Sauce . . . . 178
Mom’s Chili Sauce . . . . . . . 178
Great Salsa . . . . . . . . . . . . . 179
Fresh Cranberry Salsa . . . . 179
Pickled Eggs . . . . . . . . . . . . 183
Canning
Bottled Apple Pie Filling . . 176
Pickles
Mom’s Bread & Butter . . . . 180
Delicious Dills . . . . . . . . . . 181
Mom’s Sweet Mustard . . . . 181
Mom’s Peeled Cucumber . . 182
Mom’s Sweet . . . . . . . . . . . 182
Mom’s Sweet Solution . . . . 183
Lazy Housewife . . . . . . . . . 183
Handy Household Tips
Homemade Soap . . . . . . . . 185
Handy Hint (cleaner) . . . . . 185
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