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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.

85

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!

86

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.

87

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.

88

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.

91

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.

92

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°

93

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).

94

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.

96

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.

97

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)

98

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.

100

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).

109

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.

142

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.

143

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.

144

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

147

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.

148

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.

150

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.

151

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.

152

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.

153

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.

163

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.

164

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.

168

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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