Cookbook

First

United Methodist Church
Norwood, N.C.

cST3
C856F

THE LIBRARY OF THE
UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL

THE COLLECTION OF

NORTH CAROLINIAN A
PRESENTED BY

Janis Holder;

CGHI.5

CSSkf
1

O
>3

O

3

I

J*
637-6

J

Bethel. Stony Hill and Albemarle. Lee. George Kendall deeded five acres of land (as Norwood was then known) for the purpose of building a place of worship That . Mt. and C. V. Harris.valued at $1100 with a -B- . The cemetery was moved from the church lot to the Town Cemetery in 1915. Ivey served as Building Contractor. Shankle and E. Mr. ing system was installed in 1912. A classroom was authorized to be built to the church in 1910. Thomas Colson. Committee: B. Lowder making up the Building Committee. a new bell installed and the whole brick By 1894 a new Circuit parsonage ready. Whitman Smith. F. the earliest record of the First United Methodist Church of Norwood is dated 1825. Zion and Cedar Grove. T. In 1870. The curved beam ceiling which excited builders and engineers was Mr. Dunlap.A BRIEF HISTORY OF THE CHURCH Although. the tower rebuilt. Jr. it is believed that Methodists were active and conducting camp meetings before that. along with Randall. in Norwood was garden and four years later. first between 1820 and 1825 of logs with a large fireplace at one end and a pulpit at the built church was other. M. Shinn. Eli Shankle and T. became the Norwood Circuit in the Salisbury District. as a part of the South Carolina Conference. consisted of Norwood. L. the churches in Stanly County were put in the newly formed Albemarle Circuit. Rehobeth.A. a Sunday school annex added. In 1917 the church was renovated. Lentz. D. In the 1880's the present church building was erected with Frank Ivey. Eli Lentz. The Center Circuit formed in 1833. A. G.. South Carolina gave up the churches west of the Pee Dee River. Committee: J. Norwood was removed from the Albemarle Circuit by the Western North Carolina Conference and. F. still a part of the South Carolina Conference. a stable. In 1890. Ivey's concept and remains in place today along with the sills donated by Jacob and Eli Shankle. Ivey. In 1847. hewed by Jacob with a broad axe. Salem. A lightJ. Randall.

Miss Louise Avett. There was new lighting and hot air furnace. Norwood became a separate Station with a full-time pastor.E. Our Church has a fine heritage that will continue as our members grow in Christian love by the grace of God. Cost of renovations was $6500. Lee and M. M.E. Union and Anson were made the new Albemarle District. Women in the Church have been active during these years. Guffy. In 1985. C. Lefler. growing from a local Ladies Aid Society to the Women's Foreign Missionary Society that became the Women's Society of Christian Service. In 1921.V. L. Dry. Members of the Church have gone out as Ministers.. veneered.C. carpet laid and the sanctuary refurbished. the churches in Stanly. In 1976 new pews were bought. Committee: D. Directors of Christian Education and one missionary to China. 637-6 -C- . that in turn. J. Short In 1949 a drive began which culminated in another renovation of the church and a new parsonage.L. J. Lowder. the Fellowship Hut and kitchen were enlarged with the addition of two restrooms. became the present United Methodist Women. Deaconnesses. In 1960.

this Without their help .EXPRESSION OF APPRECIATION The like to First United Methodist its Church would thank and express sincere appre- ciation to the many people in the community who gave energy so generously of their time and in collecting- and submitting recipes. book would not have been possible. -D- .

List Your Favorite Recipes Here Recipes Page .

recording or otherwise without the prior written permission of the publisher.Published and Printed By Fundcraft Publishing. Inc. Copyright© 1984 by Fundcraft Publishing. photocopying. Box 340 Collierville. wishes to quote brief passages in connection with a review for magazine. electronic. P.O. broadcast or newspaper. mechanical. or be reproduced by any means. Inc. except by a reviewer who All rights reserved. Civic Organizations and Schools . Book Publishers Since 1909 Specializing in Fund Raising Programs for Church. TN 38017 ^^M£^--^m^^ No part of this book may be reproduced. stored in a retrieval system or transmitted in any form.

r "* 5\eYvsta.es&.S\cto.\es "^r^r'^r^ k. 4 .

Inc. 15. Cream cheese with chopped Chicken livers 6. then mixed with anchovy pickle. moistened with lemon juice. 23. 7. 4. 9. Stilton cheese moistened with Port wine. Shrimp flavored with French dressing. Peanuts roasted. Sardines with caviar paste. 13. or pecans roasted and chopped.Appetizers Appetizers are those treats that can be served either at the start of a meal or at a reception or open house. topped with chopped olives. 11. 2. thin sliced toasted bread or potato chips: 1. 19. Caviar mixed with cream cheese with dash of Worcestershire sauce. 16 17. 3. Pimento cheese mixed with a dash of horseradish. Listed below are quick appetizers that can be served anytime with crackers. Liverwurst with pistachio nuts. Cheese squares with olive attached by toothpick. minced and moistened with mayonnaise. in its own juice with dash of vinegar and 14. 21. 12. . Copyright © 1978 Fundcraft Publishing. Minced shrimp with onion juice. Minced eggs with anchovies. Cream cheese and horseradish. 8. 5. Almonds paste. crushed and mixed with anchovy paste. 10. Cream cheese with chipped chutney and dash Lobster tail of curry powder. Sardine slices 20. 18. onion. Cream cheese and anchovy paste with grated Herring squares mashed Tabasco sauce. Cream cheese with dash of Worcestershire sauce and chives. 22. Peanut butter and bacon toasted on dark bread. Deviled ham with chopped onions and Spanish olives. Caviar flavored with onion juice.

mix 10 to 16 oz. shredded Cheddar sausage cheese Mix sheet. for about 20 minutes or until form done. cinnamon 3/4 tsp. RELISHES & PICKLES SAUSAGE-CHEESE TIDBITS 1 lb. Break up large clusters. May be frozen before cooked. 1 Tbsp. Add pecans and and stir if stir well. Faye Holton Hart Bake BUTTERED PECANS 1/2 stick butter or margarine salt to taste 4 c. into small balls. Susie Bowers SPICED NUTS 1 2 2/3 c. toss until all are in single layer on lightly greased baking sheet. Bake at 325° Pat Reid SAUSAGE BALLS 4 c. Bisquick baking 1/2 lb. SUGAR COATED PEANUTS 2 c. Add to nuts. raw peanuts sugar 1/2 c. 3/4 c. Makes approximately 4 1/2 cups. Toast 15 minutes taste. salt 1 tsp. egg white pecans or walnuts sugar beat sugar. with well and roll into small balls. Watch closely Add salt to Lela Maude Lowder needed. Put on ungreased cookie Bake for 15 minutes. toss to cinnamon and salt. 1 c. well Add coated. sausage sharp Cheddar cheese Mix all 3 c. Remove and cool on wax paper. water Slightly coat. in 400° oven. Add nuts. 1 lb. Bisquick ingredients well. Place 300° oven for 20 to 25 minutes. layer balls waxed paper.APPETIZERS. water 63786 -1- . in egg white and combine water. pecans Melt margarine.

Helen L. sugar 1/2 c. tsp. pepper. chopped 1 1 small onion. vinegar. dried beef.APPETIZERS. lb. Mix and pour over balls. vinegar chopped Mix ground for beef. Place in baking dish and pour over them a mixture made of 1/2 cup catsup. ground chuck steak or lean hamburger cracker crumbs catsup black pepper 1 1 tsp. 2 tsp. onion. sour 1 cream soup 1 pkg. Bake sugar and water to boil. Mix ground chuck or hamburger. Add peanuts. chopped Worcestershire sauce . Garner CREAM CHEESE SPREAD 1 1 (8 oz. chopped onion brown sugar catsup Worcestershire sauce tsp. milk Sauce: 1/2 c. catsup 1 tsp. salt 1/4 c. frozen for May be used Mix all ingredients and refrigerate overnight. Pour on ungreased for 5 to 10 minutes at 350°. Knorr vegetable mix 1 chopped spinach. ingredients sauce milk and bread crumbs. 1/2 c. cracker crumbs and 1/2 cup catsup Shape into small balls. Nell Colson together. ground beef 1 c. Susie Bowers BAR-B-QUE MEAT BALLS 1 lb. RELISHES & PICKLES Bring pan. 1 c. cream cheese pkg. 1/2 c. chopped onion. sauce 1/8 c. thawed and drained c. Evelyn Guffy MEAT BALLS 1 lb. bread crumbs 1/2 c. catsup and Worcestershire sauce. salt. Cook in moderate oven until meat balls are cooked through. mayonnaise or to taste pkg.) pkg. 1 1 c. 1/2 c. sandwiches on pumpernickel bread. salt and pepper 1 1/2 tsp. Worcestershire 3 Tbsp. water green pepper. Form into balls. stirring every 5 minutes. vinegar 3 Tbsp. brown sugar. 1/2 c. SPINACH DIP 8 oz. Bake about 45 minutes at 375°.

Thompson CHEESE BALL 2 (8 oz. dram cheese and pineapple. finely chopped onion 1 (8 1/2 oz. cream cheese 1 grated Cheddar cheese envelope Hidden Valley buttermilk dressing mix chopped nuts Mix ball or log cream and cheese. Refrig- John W. (8 oz. Cheddar cheese and dressing mix. squeezing out all liquid possible. Bunn CHEESE BALL 8 oz. chopped green onions. Cracker Barrel sharp 1 small jar dried beef. 1 c. Form into ball or dish for dip.) pkg. Roll in one chopped nuts and wrap plastic wrap. Gail T. Roll in chopped Susie Bowers CHEESE BALL 1 1 (3 oz.) pkg. Serve with salted crackers. ingredients shape into ball. cream cheese cream cheese 1 pkg. Margaret Lisenby 63786 -3- . Add other ingredients. cream cheese 1 c. Hidden Valley buttermilk salad dressing mix chopped pecans Mix into in both packages of cream cheese with salad dressing mix: form large ball or two small ones. RELISHES & PICKLES Chop beef and onion and combine erate and serve on crackers. grated and Cheddar cheese Combine pecans. Lisa Davis VEGETABLE-CHEESE BALL OR DSP 2 (8 oz. finely chopped pecans 2 Tbsp. cream cheese 1/2 pkg.) pkg. finely 1 chopped green pepper Tbsp. seasoned salt (McCormick preferred) pineapple Thoroughly Cream place in pineapple.APPETIZERS.) can crushed 1/4 c. roll Shape into in nuts. with other ingredients.) pkg.

mustard seed and corn Boil for saucepan. 1 a Chill. chopped pimento Tbsp. margarine can deviled ham grated Parmesan or sharp Cheddar cheese biscuits into quarters. RELISHES & PIC KLES f DEVILED BISCUITS 1 (8 oz. 1/4 c. Margaret Lisenby Snip pans.) biscuits 1/4 c. minced onion Combine in celery seed. Sprinkle with cheese. salt large yellow squash large onions sweet peppers hot peppers c. Serve hot. seed mustard seed sugar. Cover with and water. 2 lb. chopped green pepper Tbsp. sugar 2 Tbsp. Combine with remaining ingredients. cold onions Let and peppers stand Put 1 in food chopper. 1 1 1/2 tsp.) can refrigerated 1 (4 1/2 oz. Yield: about 2/3 cups. sugar 3/4 tsp. Bake at 400° for 15 minutes. sugar 1 can whole kernel corn. drained 1/2 c. salt 1/2 tsp. sugar. cold water 2 1/2 c. boil Add squash. peppers and (sterilized onions seal. turmeric and celery seed. Bring to boil vinegar. bring to salt. SQUASH 6 4 3 2 1 RELISH 1/4 c. stirring until blended. onions vinegar 1/2 qt. and 10 minutes. Drain and rinse. turmeric 1 Tbsp. vinegar 1/2 tsp. 2 minutes. Miriam J. vinegar 2 1/2 c. Flavor improves Mildred Lee on standing. salt 1 qt. vinegar. -4- .APPETIZERS. celery seed Grind salt squash. Pour ham mixture evenly over biscuit pieces. water Grind onions and peppers in Peel and chop apples and celery. celery 2 Tbsp. Makes 40 appetizers or serve with scrambled eggs. Arrange in two round 8-inch baking Heat together margarine and deviled ham. Sims QUICK CORN RELISH 1/4 c. hour. in pint jars and hot) and Yields 6 to 7 pints. SWEET PEPPER RELISH 12 green peppers 12 red peppers 4 hot peppers 1 bunch celery 12 large apples 2 1 lb. boil.

alum in 1/2 c. Pack cucumIn gallon container combine bers in jars. cider vinegar cut off blossom end. Add 2 cups lime and water. vinegar and water and bring to boil. rings) 2 c. small cucumbers dill 3 qt. 1 clove garlic. vinegar beads seed grape or 1 tsp. RELISHES & PICKLES Dissolve salt in 1 quart water. 1 2 2 Tbsp. Drain. enough to cover. Seal. vinegar c. water 20 to 25 medium cucumbers. Add 1 cup vinegar. Drain. food chopper. Seal in hot sterilized pint jars. add sugar and vinegar. 1/2 teaspoon mustard seed and 1/8 teaspoon alum. Mix all ingredients and 1/2 hour. Ruth Clayton BOB'S DILL PICKLES 2 1/2 lb. Drain. To each quart jar add 1 head or 1 teaspoon dill seed.APPETIZERS. stand After draining. Heat and simmer on low heat for 2 hours. Miriam J. Peel cucumbers. leaving 1/2-inch head space. Put 2 gallons crock or enamel pot. 1 bottle red food coloring and 1 tablespoon salt with water to cover. leaving 1/2-inch head space and adjust lids tightly. Let stand 24 hours. large 63786 -5- . 1 small hot pepper. dill jar leaf per 1/8 tsp. DILL PICKLES 1/2 hot 1 pepper diii clove garlic soaked 1 in ice water 2 1 overnight qt. salt Pack hot jars. pickling salt whole mustard seed alum sterilized and hot qt or 6) jars (5 4 c. water fresh dill heads or seed garlic cloves hot red peppers 3/4 c. water or more 1 c. red hot candies or into rings c. sugar 1 1 vinegar-water bottle red food coloring 8 sticks cinnamon 1 pkg. Bob Sims CUCUMBER CINNAMON RINGS large cucumbers (make 2 gal. dehydrated lime 8 1/2 c. leaf on top. let Cook for 1 1/2 hours. Pour mixture over cucumbers salt. Wash rings well in cool water and cover with cool water. Sims KOSHER 3 qt. Makes 8 pints. of rings in Cut and remove seeds. Process in large dill Wash cucumbers and boiling water bath 10 minutes. salt c. water 10 c. grape. Let soak 3 hours and dram.

Drain. let stand overnight. 2 cups water.APPETIZERS. 10 cups sugar and cup red hot candy. RELISHES & PICKLES Make syrup package or Cover and 1 rings in jars. with 2 cups vinegar. Reheat syrup to boiling. Put Pour boiling syrup over them and seal. Nell Colson 1 <<< Extra Recipes >>> -6- . Pour over cucumbers. Bring to boil.

r •&a\ads t & fauces .

Salads
Additions and Garnishes
Slice hard-cooked

Tips for Tossed Salads
Always handle salad greens with
care.

eggs
ripe olives

Radishes

Chopped green or
Nut meats Pimento Green pepper
Sardines

Wash

well, drain and dry greens before storingxhill well before using.

To core lettuce, smack head stem end down on counter top. Then twist the core
out.

Anchovies Slivered cheeses Julienned ham Chicken Grated carrots

It is

better to tear greens into bite-sized pieces to avoid bruising with knife.

Cubed

celery

Onions - pickled, grated or pearl onions Tomatoes, sliced and dipped in finely chopped parsley or chives Capers Dwarf tomatoes stuffed with cottage cheese Fresh herbs - sprigs or chopped Mint leaves Cooked beets, cut into shapes or sticks Lemon slices with pinked edges and dipped in chopped parsley

Don't cut up tomatoes for a tossed salad since their juices thin the dressing and Using them only for wilt the greens. garnishing the salad bowl.
Select only firm, hard, green cucumbers.

The
if
it

skin should have a slight sheen, but
is

highly polished,

it

is

probably

waxed and should be removed.
Use wild greens such as dandelion,
texture in tossed salads.
sorrel

or winter cress for a different flavor

and

Raw

cauliflower

About Potato SaladPotato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an
excessive amount of dressing or

Soup AccompanimentsClear

Soups

-

crisp

crackers,

cheese

pastry, cheese-spread toast strips.

Cream Soups

-

cheese popcorn, seeded

crackers, pretzels, pickles

and
-

olives.

become
Chowders and Meat Soups

mushy.

Melba toast,

sour pickles, oyster crackers, bread
sticks, relishes, toasted garlic bread.

Copyright

©

1978 Fundcraft Publishing, Inc.

SOUPS, SALADS & SAUCES

HOT POTATO SOUP
4 c. diced potatoes
1
1

c.

chicken broth

medium
1/2 c.

onion,

chopped

4 Tbsp. vegetable oil
1

chopped cooked

2 tsp. parsley flakes 2 tsp. salt 1 (13 oz.) tall can Pet

chicken

evaporated milk

Coat potatoes and onions with oil in hot saucepan. Add chicken, Heat to boiling. chicken broth, parsley and salt. Lower heat. Cover. Simmer until potatoes are tender, about 30 minutes. Stir in Pet milk. Serve HOT. Makes 6 servings, 1 cup each.
Polly

Mabry

BROCCOLI SOUP
3/4 c.
1/4 c.

chopped celery chopped onion

2 c. chicken broth
1

c.

milk

2 Tbsp. oleo, melted 2 (10 oz.) pkg. chopped broccoli

1/2 tsp. salt 1/4 tsp. pepper

Saute
broth.

celery
to at

and
boil.

Bring
1/2

a
a

blender
milk,

onions in oleo in skillet. Add broccoli and Cover and simmer 5 minutes. Cool. Place in time and mix well. Pour into saucepan and stir in
Place

and pepper. Makes about 5 1/2 cups.
salt

on

low heat

until

completely heated.

Miriam

J.

Sims

PEEL-A-POUND SOUP
1

head cabbage
onions

1 1

6 large
1

pod green bell pepper large can tomatoes

bunch celery
Cut
vegetables.
are
if

Cover
Eat over

with
rice.

water and

boil

10 minutes or

until

vegetables

soft.

You may add Parmesan cheese and
Mary Frances Colson

soy sauce

desired.

HOMEMADE VEGETABLE SOUP
Begin with
corn, okra or
1 1

pint of
it

homemade soup
time
of

starter consisting

ot

tomato,

make

at

cooking.

Add:

quart tomato juice

sliced

cabbage head edges

63786

SOUPS,
3
1
1 1

SALADS & SAUCES

cubed potatoes
thinly sliced onion diced stalk celery

1/2 c.
1

dry rice

diced carrot

can Van Camp's pork and beans 3 Tbsp. brown sugar

Add any other appropriate leftovers from "fridge". Simmer all vegetables together until done. Then add precooked meat, such as sausage, beef or hamburger. Salt to taste. Is great with cornbread or
crackers.

Sammie Ussery

HAM AND
2 (19 oz.)

CANNELLINI SOUP
1/2 c.

cans cannellini

(white kidney beans),
1

2 oz. (1/2 c.) fully

1/2 c.

drained chicken broth

chopped celery cooked smoked ham, chopped

black pepper to taste

In food processor or blender puree one can of beans with 3/4 cup chicken broth. Scrape into a medium-sized saucepan; stir in remaining beans and broth, celery and ham. Bring to a boil over medium heat. Cover and simmer 15 minutes. Season with pepper. Ladle into bowls. Sprinkle with onion. Makes about 5 cups or 4 servings. Susie Bowers

JUNKYARD SALAD
1

1

can cherry pie filling can crushed pineapple,
drained can Eagle Brand milk

2 c. miniature
1 1

c.

marshmallows chopped pecans

(8 oz.) container frozen

1

whipped topping

cherry pie filling, pineapple, milk, Mix ingredients in order; marshmallows, pecans and whipped topping. Pour into 13 1/2x8 3/4 x 1
3/4-inch dish.
Refrigerate
until

set.

Lila

Weathersbee

FRUIT
1
1

SUPREME
2 Tbsp. lemon juice 1 box instant lemon mix (use dry) 2 bananas, sliced

1 1

can pineapple chunks can Mandarin oranges can fruit cocktail can coconut
Slice
in

pudding

bananas
fruits.

just

before

serving.

Mix together and
Trail

chill.

Do

not drain

Carolyn

-8-

SALADS & SAUCES YUMMY SALAD OR DESSERT 1 medium-size container Cool 1 pkg. crushed pineapple pecans. butter 63786 -9- . until pineapple and heat not in lumps. slowly Let this cool. 2) can crushed pineapple. Cindy Beane Note: A little Cool Whip Fix jello and GREEN SALAD 2 boxes lime jello 2 c.SOUPS. Mash cream cheese Add this to jello Congeal overnight. boiling water 2 pkg. 1 c. Freeze. Cool Whip thoroughly. chopped sour cream 1/2 c. frozen 1 c. nuts and whipped topping. Add frozen pineapple and juice and bananas.) pkg. broken pecans diced pimento (3 oz. Chill. drained 2 (3 oz. Chill until slightly congealed. strawberry jello 1 to 1 1/2 pkg.) can apricots. hot water 1 1 1 1 1 small can crushed pineapple c.) (29 oz. fold sour cream into remaining mixture and pour over the Serves 12. Add pineapple and nuts and put 1/2 of mixture in mold or Pyrex pan. sugar 2 Tbsp. can crushed drained and chopped 1 juice from apricots and pineapple with water to make 3 c. Add pimento.) bar cream cheese small jar small carton whipped topping Make up in jello with hot water. Mix Eagle x 9-inch syrup) 4 juice medium bananas. Margaret Skidmore APRICOT CHEESE SALAD 1 (20 oz. miniature pineapple. Sarah Lee STRAWBERRY SALAD 1 1/2 c. strawberries may be added to sour cream. diced all and Brand milk and strawberries into (partly thawed). mixture. add berries. jello which is already set. orange gelatin marshmallows Topping: 1/2 c. When set. frozen strawberries (in 1 1 Whip can Eagle Brand milk (No. Pour 13 Pyrex dish. Serves 12 to 15. 3/4 c.

grated Cheddar cheese Dissolve topping. half until and half Stir in Saute rine.) pkg. Add crushed pineapple -10- . bouillon cubes. milk 1 c. c. Cover and stirring simmer minutes. small can Mandarin oranges. Pour into 1 1/2 to 2-quart mold. Stir into a 9 x 13-inch glass dish and in chill until Add Topping: boiler. When add orange pieces. with juice Add and thawed orange juice concentrate. potatoes. Betty Shankle ORANGE-PINEAPPLE SALAD 2 small 1 boxes orange jello 1 1 hot water c. corn. pineapple and marshmallows. drained small marshmallows gelatin in hot water. drained 1 c. whipped topping 3/4 c. water. marshmallows. whipped can crushed pt orange sherbet can Mandarin oranges. pineapple. Chill until set. water 1/2 c. 3 Tbsp. Pour sugar. margaCook. onion and celery 15 in butter tender. Fold whipped topping and spread over gelatin. salt and pepper.) carton Cool 1 large can crushed pineapple and juice Whip Dissolve both boxes of jello in the hot and cold water. Alma Rutledge ORANGE SHERBET SALAD (6 oz.) can frozen orange juice concentrate c. CORN CHOWDER 1 c. 1 corn peeled and cubed potatoes 1/2 c. 1/2 c. orange gelatin 1 1 c. gelatin in hot juice and water. margarine. salt 1/4 tsp. Mildred Lee Dissolve partially set. butter. chopped onion chopped celery 2 chicken flavored bouillon cubes tsp. cold milk 1 (8 oz. SALADS & SAUCES 1 egg 2 c. melted 3 1 c. Let cool.SOUPS. dried whole 1 2 Tbsp. flour and juice in top of double in Cook thick. apricot or pineapple juice Chill fruit fruit. Add milk and half and half. Fold in and firm. Add sherbet and mix well. flour 1 c. thyme. thyme 2 c. pepper 1/4 tsp. Fold in whipped cream. cold water (6 oz. Combine until egg. constantly until thoroughly heated. drained 2 small boxes vanilla instant 1 pudding 2 c. boiling water (8 oz.) heavy cream. Sprinkle with Cheddar cheese.

Elisabeth Penry CRANBERRY SALAD 1 large pkg. crushed gelatin until pineapple with juice in saucepan and bring to a Add Chill and stir until dissolved.SOUPS. top with the following: mix both boxes pudding cups cold milk until thickened.) carton lemon yogurt Drain pears.) pkg. into Dissolve gelatin container.) pkg. then pour at a blender until Turn blend. Pam Lisenby PINEAPPLE CHIFFON SALAD 1 small can crushed pineapple 1 (8 oz. 1 Boil 1 cup of pear juice (add enough water to in make slight- cup. Mix well and gel in refrigerator. May also use lemon. celery. Add buttermilk and Cool Whip. sugar pkg. crushed nuts 1 c. cool ly. cream cheese (8 oz. buttermilk thawed Place boil. cherry jello 1 c. orange juice 1 small can crushed pineapple 3/4 c. Add pears and blend light in Add cream cheese and Pour and color and thoroughly blended. ground c. boiling juice. This is a Mandarin mixture with 2 very refreshing summertime salad. SALADS & SAUCES oranges. set. diced celery c. Refrigerate until congealed. if necessary). peach jello 2 c. dish and refrigerate until firm.) carton Cool Whip. Pam Lisenby BLENDER CONGEALED SALAD 1 1 1 c. add other ingredients. 2 (3 oz. cranberry sauce sugar 1 c.) box lime gelatin 1 1 (8 oz. on blender for a few seconds yogurt into medium speed. cut fine 1 63786 -11 . (16 oz. boiling water 1 large can whole berry 1 1 1 large can crushed pineapple with juice c.) can pears juice from pears (3 oz. chopped pecans Cool and Mix jello. strawberry or tropical fruit flavored gelatin. Fold in Cool Whip. 1 raw cranberries. drained. Jean Riggins CRANBERRY SALAD 1/2 lb. When has thickened. cherry jello 2 c. sugar and cranberry sauce in boiling water.

Add to mixture. Miriam J. When jello is cool. congealed Cut irTto squares. vanilla 1/2 c.) can crushed pineapple 1/2 c. let stand 1 hour. Let thaw 30 minutes before serving. Blend cream cheese and sugar Stir and sour cream. cherry jello 2 1/2 to 3 c. Add apples and sugar to cranberry mixture. 2 (3 oz. Jo Avett CRANBERRY SALAD 1 (8 oz. Mean- which has been dissolved in 2 tablespoons cold water.) pkg. cream cheese 2 Tbsp. boiling water 1 c.) pkg. Add pineapple and Chill well. cream cheese 1/2 c. Grind oranges Coarsely chop apples. Thoroughly dissolve jello in Cool. thoroughly. Can be made several days ahead. vanilla together until fluffy. plain gelatin pinch of salt 2 Tbsp. boiling water 16 oz. Spread over Chill gelatin mixture. Serves 12. 1 SALADS & SAUCES pkg. Ann Lowder BLUEBERRY SALAD 2 pkg. Sims dissolve jello in boiling Add gelatin CRANBERRY SALAD 1 qt cranberries 2 oranges 2 apples 1 c. boiling water Mix time. salad dressing or mayonnaise 2 Tbsp.) carton 1/2 tsp. Sprinkle top with nuts. cold water cranberries 1/2 c. Pour in mold which has been sprayed with Pam. ground and sugar and water. Lucy A. chopped nuts Add Pour Dissolve until gelatin in boiling water. boiling water. raspberry gelatin 2 c. chopped pecans sugar (skin and pulp) and cranberries or chop fine. Stir in nuts. sugar 1 (81/4 oz. frozen blueberries 1 large can crushed pineapple 1 (8 oz.) can cranberry sauce all Mix ingredients together and put in cupcake cups and freeze. dish. Pour into molds and chill. Cool Whip (8 oz.SOUPS. mix all ingredients together. stir blueberries into and stir melted.) pkg. Lanier 12- . Keep refrigerated. chopped nuts 1 9 oz. shallow rectan- gular at least 2 in hours. 1 sugar sour cream (8 oz.

1 1/2 c. Dissolve dish. 6 generous servings. cream cheese 1/2 c. salt 1/2 c. taste. pineapple 1 pkg. salt 1/2 c. sliced olives Drain heat. at 3 hours. SALADS & SAUCES BLUEBERRY SALAD Filling: 1 (No. Cool and add other ingredients and pour into mold. gelatin and salt in boiling Put into casserole Add for cold water. Chill firm. (Sliced green onion can be until used more in texture and olives. vinegar and onion. 1/2 c.SOUPS. not drained (No. grape jello 2 c. vanilla nuts Let filling congeal in refrigerator and blend topping and spread. least etc. 2) can crushed 1/4 tsp. Fold vegetables. Add jello until dissolved. 2 c. c.) until Chill thickened. 4 Tbsp. boiling water filling Topping: 1 (8 oz. lime jello 2/3 c. boiling water 1 1/2 c. chopped celery chopped walnuts whipped cream chopped pimento 1/2 c. Nita Bunn CELERY NUT SALAD 1 (No. 2) can crushed 1 pineapple. 1/4 c. sliced celery cold water 6 Tbsp.) pkg. gelatin 1 lemon or lime 4 tsp. Ann Lowder MOLDED VEGETABLE RELISH 2 (3 oz.) pkg. sugar 1/2 pL sour cream 1 tsp. Yields Garnish to 8 if desired with carrot or radish curls. vinegar chopped green pepper chopped pimento water. grated American cheese c. pineapple juice and Chill until firm. grated 1 1 onion c. 2) can blueberry pie 2 pkg. Margurette Quinn 63786 -13- . shredded cabbage grated carrot 1/2 tsp.

peas (fresh. lemon juice 2 tsp. celery. Add other vegetables. cooked 2 stalks celery. sharp Cheddar cheese. 1 peeled. 1 mayonnaise and and juice 2 c. cubed and cooked potatoes 6 hard-cooked eggs 1 c. pickle cubes. enough mayonnaise to be cieamy. lime jello 1 1 small can crushed pineapple Tbsp. sugar 1/8 tsp. frozen or canned). SALADS & SAUCES CUCUMBER SALAD 6 02. lemon juice c. Mary Jean C. Best served after has been refrigerCool. peel ated overnight. mayonnaise Combine in bowl. diced potatoes. finely chopped cucumbers Mix until jello water. Keep cool until ready to serve. peas. Lanier -14- . pickle juice 3/4 c. grated 3 boiled eggs. diced 2 tsp. boiling water 1 c. celery. sweet pickles. mustard 2 radishes. Salt refrigerator. minced onion mayonnaise c. Bon Stir together taste. chopped eggs. ham. diced 1 onion. chopped 1/2 c. pickle juice with in to Store and dice. 1/2 c.SOUPS. Cover in mayonnaise mixture. Sam IRISH 4 c. diced 1 carrot. Add other ingredients and refrigerate firm. onion and olives. Ussery POTATO SALAD 1/2 c. Gently fold Gently press into 1 1/2-quart container. grated 1/2 c. In small bowl combine remaining ingredients. then serve. diced mayonnaise 1/4 c. and chill until firm. chopped celery chopped olives Tbsp. 3/4 c. Mary Louise Colson ENGLISH PEA SALAD 16 oz. Lucy A. salad cube pickles 2 hard-boiled eggs. eggs and mayonnaise Serve on lettuce or garnish as desired. chopped 3 oz. cheese. Mauldin SAM'S POTATO SALAD 8 potatoes 1 stalk celery. diced ham 1 chopped onion or 2 Tbsp. pepper In large bowl combine potatoes.

oil 1/2 c. Meanwhile. chopped (2 oz. salt 1 chunks can water chestnuts. chopped all 1/2 c. green bell pepper. bean sprouts. dressing desired. J. Add broth. sliced and drained (6 oz. 1 vinegar c. oil in large skillet.) pkg. Stir-fry over high heat until all are coated with oil and crisp-tender. Add onion. on. sliced 2 c. Drain beans sugar. drained to 2 c.) mayonnaise can corned shredded Dissolve jello 1 small onion. Carolyn Serves BEAN SALAD 1 1 1 can green beans can wax beans can kidney beans 1/2 c. SALADS & SAUCES HOT ORIENTAL SALAD 2 Tbsp. chopped c. Add onions. c. c. vinegar ana C. sliced fresh mushrooms 2 c. salt. Let marinate overnight. chopped 3/4 c. Mix 1/2 cup pepper.) jar pimento. pepper and red cabbage. water and soy sauce. mix cornstarch. if necessary. Betty Shankle 63786 -15- . onion. Stir pea pods until smooth. salad oil 1/2 c. Pour If cut into squares and serve. cut into 1 1 medium chicken broth (maybe more) 2 Tbsp.SOUPS. Add more Trail broth 8. cornstarch 1 1/4 tsp. Pour over beans. diced 3 hard-cooked eggs. Mix well. chopped onion green pepper. 1 (12 oz. cover and cook 5 well minutes.) pkg. Stir into vegetables. cashews peppers. lemon jello 1 1 c. and salt. Stir in bean sprouts and nuts. 1/2 c.) 2 Tbsp. Heat through. Clayton CORNED BEEF SALAD 1 (3 oz. chopped red cabbage sugar 1/2 c. Place spoonful on top of and chop cucumbers and each square just before Let set serving. mix. drained and chopped in boiling water into Add cold water and shallow baking dish. 1 1 1 cold water boiling water beef. Heat nuts. snow peas (5 02. water 2 Tbsp. soy sauce 1 1 c. chest- and mushrooms. celery. mix with mayonnaise. sliced celery 2 green peppers. is all other ingredients. celery.

torn in 1/2 lb.SOUPS. off tough in skin. Norwood -16- . SLAW and pepper mayonnaise shredded cabbage salt 1/2 c. bite-size pieces. chopped olives 4 hard-boiled eggs. cut in bite-size pieces 3 hard-boiled eggs 1/2 lb. Toss be added all ingredients Croutons should to individual servings. Sprinkle oil made by using 2 parts Wesson and a simple French part vinegar. Mix lightly. SALADS & SAUCES TOSSED SALAD 1 head lettuce green peppers salt cucumbers spring onions Chill tomatoes lettuce Slice one head of cucumbers. as they get soggy. Before serving add mayonnaise and mix well. fresh spinach. washed and sliced salad croutons dressing of your choice together except croutons. Add remaining ingredients. fresh mushrooms. chopped (optional) 1/4 c. in peel towel. thoroughly Chill Place bowl. green dressing toss Sprinkle Let with 1 mixture stay in refrigerator ready to serve. Mildred Refrigerate. Brian Bowers SPINACH SALAD 1 lb. pickle relish lemon juice mayonnaise Cut into Wash Drain broccoli. vinegar 3/4 c. and then lightly before serving. Mildred Norwood FAVORITE COLE 2 to 2 1/2 c. Jennifer Hooks BROCCOLI SALAD 1 bunch broccoli 1/2 c. sugar 1/2 c. spring peppers. cooked and bite-size pieces crumbled or 2 tomatoes. and tomatoes. 2/3 c. Mix all ingredients except mayonnaise. before serving. 1 bacon. 1 tsp. 1 chopped small onion. Add a few slivers of with salt. until onions lightly and chop into medium-sized chunks.

vinegar 1 Tbsp. Lanier 24 1 HOUR SLAW 1 1 1/2 c. sugar.SOUPS. not or for at least 4 hours. from hot heat and stir mixture over it. tomatoes. keep in Lucy A. green pepper. vinegar 1 1 1 chopped sugar 2 Tbsp. salad oil 1/2 c. salt 1/2 tsp. pepper The Beat until day before serving. chopped parsley 1 tsp. Mary Jane Komlos and toss MARINATED SLAW cabbage pepper 2 onions 2 c. put cabbage. vinegar salt and pepper up cabbage and pepper. dry mustard 1/4 tsp. finely chopped large onion. In carrot in mixing bowl. sugar sugar bring (I Chop cabbage. salt Tbsp. shredded onions. stir in a saucepan and airtight Will to Seal container. Place cabbage and onion in in Pour Cover and place ready to use. Add toma- 63786 17- . Serves 12. vinegar c. celery seed 1 1 c. celery 1 large seed head cabbage. cup). plus mix. peppers and onions and use boil. combine remaining ingredients. Mary Ethel Clayton refrigerator until SLAW 1 1 1 head cabbage sweet pepper pt. Pour dressing over vegetables Cover and refrigerate overnight. Remove bowl. oil 3/4 c. grated c. 1 2 medium Bring vinegar. grated medium green pepper. smooth and blended. dry mustard 1 tsp. 1/2 c. lightly. refrigerator Do for uncover a week or more. 1 Add 2 cups in Place remaining ingredients Pour boiled mixture over cabbage. Heat sugar and vinegar. mustard tsp. mustard and salt to a in oil. 1 sugar Tbsp. sugar 1 large 1 bell 3/4 c. salad oil 1 tsp. sliced boil. finely carrot. 1 tsp. cooked Cut 1/2 c. sugar 1/2 c. SALADS & SAUCES TEXAS SLAW 1 1 medium cabbage. salt tsp. onion and another bowl.

Yield: 2 3/4 cups. small onion. Nancy Lisenby SLENDER BLENDER DRESSING 1 c. buttermilk Whirl 1/2 cups. cottage cheese 2 Tbsp. vinegar 1/2 c. cabbage and pepper. toes to in SALADS & SAUCES vegetables. Yields about Serve over crisp summer vegetables. all ingredients in blender until smooth. tsp. dry mustard tsp. catsup 1 tsp. paprika 1/2 tsp. Jennifer Hooks J BARBECUE SAUCE 3/4 c. mixing well. undiluted 1/2 c. finely chopped Tbsp. brown sugar sauce in 1/2 tsp. Sarah C. chili 1/2 tsp.SOUPS. celery seed 3 Tbsp. pork or beef in the oven. vinegar 2 Tbsp. Worcestershire 2 to 3 drops red Mix all ingredients medium mixing bowl. Pour vinegar mixture over Keep refrigerator. 1/2 c.) can tomato 1 1 1 soup. crock-pot or on the Jennifer Hooks 18- . 1/2 c. Can used for chicken. salt powder pepper sauce be grill. Skidmore 1 RUSSIAN SALAD DRESSING 1 (10 3/4 oz. salt 1 Combine all ingredients. Worcestershire sauce J honey vegetable vinegar oil 1/2 c.

Q\staes t k U .r TWauv.

.H Spring-Form Pans: 8 x 3-inch pan -B 9 x 3-inch pan -B Ring Molds: 8 /2 x2 /4-inchmold-E 9 /4x2 3/4-inchmold-E 1 1 1 6 cups 12 cups 16 cups 41/2 cups 8 cups Charlotte Mold: 6 x 4 Va -inch mold -G Brioche Pan: 9'/2 x 3 '/4 -inch pan -F IVi cups 8 cups Copyright © 1978 Fundcraft Publishing.Common Kitchen Pans to Use as Casseroles WHEN THE RECIPE CALLS FOR: 4-cup baking dish: A t 9-inch pie plate 8 x IVi-inch layer-cake 7 3/8x3 pan -C 5/8 x 2>/4-inch loaf pan -A 6-cup baking dish: 8 or 9 x HVi-inch layer-cake pan -C 10-inch pie plate 8'/2 x 35/8 x 25/8-inch loaf pan -A 8-cup baking dish: 8 x 8 x 2-inch square pan -0 11 x 7 x VA-inch baking pan 9 x 5 x 3-inch loaf pan -A 10-cup baking dish: 9 x 9 x 2-inch square pan ll 3/4 x 7V2 x l 3/4-inch baking pan -D 15 x 10 x 1-inch jelly-roll pan 12-cup baking dish or over: 13 '/2 x 8''2 x 2-inch glass baking pan 13 x 9 x 2-inch metal baking pan 14 x 10 Vz x 2V2-inch roasting pan 12 cups 15 cups 19 cups TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS Tube Pans: 7^2 x 3-inch "Bundt" tube -K 9 x 3V2-inch fancy tube or "Bundt 6 cups pan -J or K -1 9 cups 12 cups 12 cups 12 cups 9 x 3 ¥i -inch angel-cake pan 10 x 3 3/4-inch "Bundt" or "Crownburst" pan -K 9 x 3 Vz -inch fancy tube -J 10 x 4-inch fancy tube mold (kugelhupf) -J 10 x 4-inch angel-cake pan -1 16 cups 18 cups Melon Mold: 7x5'/2X 4-inch mold . Inc.

grated Cheddar cheese 2/3 c. crushed mayonnaise 2 Tbsp. diced celery tsp. chopped onions crumbs spread broccoli Spray 9 x 13-inch dish. 1 tsp. Ginger Colson Marianne Bumgarner-Davis 63786 -19- . milk 1/2 c. then sprinkle with crumbs. cooked chicken 1 pkg. Spread Top oven with a mixture ot cheese. tender. Bake at 350° for 25 minutes. Tabasco sauce 1/3 c. butter Cook chicken. place broccoli meat. curry powder broccoli until in Cook almost casserole. lemon juice. mayonnaise 1/4 tsp. 1/3 c. Maner CHICKEN DIVAN 3 chicken breasts (whole) 2 pkg. chicken in Couk alternate layers Combine all remaining ingredients and pour on top. 1 1 and pepper lemon juice powder can cream of chicken soup c. broccoli 1/4 stack crackers. sliced c. mixture over chicken. Polly Mabry CHICKEN BROCCOLI DIVINE 4 chicken breasts. celery. onion. Add chicken. Reserve some cheese and place on top with bread crumbs.MAIN DISHES CHICKEN DIVAN 2 c. onions and Cheddar cheese. Sprinkle with Parmesan cheese. tsp. Mix together mayonnaise. broccoli spears (frozen or fresh) 1 c. Ella H. cracker for crumbs and 30 minutes. Bake 30 minutes at Note: 350°. frozen broccoli 1 can cream of chicken soup 2/3 c. shredded Cheddar cheese tsp. butter. Parmesan cheese 1/4 c. Serves 8. Pour over chicken-broccoli mixture. over. Bake in 350° Mix defrosted. cream and Tabasco sauce. remove and tender. 1 deboned 1 1 1 1 onion. salt c. curry 1 1 pkg. broccoli that has li. salt and pepper until chicken is Line the bottom of a large casserole dish with a package of been mayonnaise. heavy cream 1/2 c. Lay chicken breasts over the broccocurry powder and soup. grated cheese lemon juice mayonnaise chicken breasts and 1/4 to 1/2 tsp.

can cream of mushroom boned and chopped 1 (10 oz. Remove flour. Place in pour milk and egg mixture over and put rest of cheese on Bake at 325° until knife inserted halfway between center and edge top. cooked undiluted 1/4 c.) chicken 1 egg 4 c. Swiss cheese 1 pkg. 1/2 c. grated sharp cheese Saute onion and dish all butter. chicken broth shortening size of walnut chicken in large pot in 2 1/2 quarts of water to until very f tender. frozen 3 eggs Nature's Seasons salt Bisquick 1 c. 30 Steam very tender. Mix together ingredients. Mix chicken from bones and reserve. water 1/2 c. 1 can tomatoes and Add 1 Then add one Simmer. chopped onion 1 c. milk. Ella H. cut up. quart milk. for seasoning 2 minutes. egg and shortening -20- broth to . 1 c. to taste. chopped chicken. 1 milk Dice potatoes and cook frying sized chicken.) pkg. baking powder salt to taste Boil 2 c. onion and quiche plate. milk Put processor. Skidmore CHICKEN AND DUMPLINGS 1 (3 lb. chopped broccoli. in water to until 1 cover. 1 Minute rice. Shirley Cagle CHICKEN-BROCCOLI QUICHE chopped broccoli chopped cooked chicken 1/2 c. Bake at 350° for in large greased casserole approximately 40 minutes. cooked. shredded Cheddar cheese 1/2 c. baking powder. 1/3 tsp. ( Sarah C.MAIN DISHES CHICKEN BROCCOLI CASSEROLE 1/2 stick butter 1 1 c. comes out clean. uncooked soup. can cream-style corn. Bisquick. salt. salt and eggs in blender or food blending Mix cooked broccoli with chicken. about 35 minutes. 1 onion. shredded cheese (save some cheese for topping). Season minutes. Maner CHICKEN STEW 3 3 1 medium potatoes medium onions frying size chicken 1 1 can cream-style corn can tomatoes qt. plain flour 1 tsp.

Pour over vegetables. chicken broth 1 can cream of celery soup or chicken soup stick margarine In 1 c. baking powder 1 tsp. brown. chicken broth 1/2 stick can cream of celery soup or your favorite soup c. salt 1/4 tsp. 1 1 self-rising flour milk over Melt margarine and pour Put in large pan.) pkg. Add set aside. salt and pepper). saucepan heat chicken broth and soup to boiling. Spread over margarine. plain flour 2 tsp. Makes 6 to 8 servings. baking powder. PIE cooked and chopped 1 1 1/4 c. Add chicken. Cut up chicken meat. can of mixed vegetables. c.) chicken. Cook dumplings Add more water as needed. Roll a time thin in and cut broth in strips 1-inch wide and long. In separate saucepan melt margarine. Joyce Reid CHICKEN POT 1 PIE (3 lb. Bring to 1 boil can of soup and 2 3/4 cups chicken broth. milk and ly. until boiling and cook tender. ingredients (flour. Stir in Mary Frances Colson CHICKEN AND DUMPLINGS 1 1 chicken or parts (12 oz. Bake at 425° for Pour 30 minutes or mixture mixture in a chicken mixture. chicken. Drain 1 Ethel Blalock 63786 -21 . cooked 1 margarine 1 (16 oz. Then pour soup and broth over all. stirring Add chicken Stir in drv milk gradual- well until slightly thickened. pepper 1 c. chicken. Southern-style dumplings 2 cans 1 cream of chicken soup small can evaporated milk broth. done in Simmer. Sarah Lee until milk.MAIN DISHES make stiff Drop one chicken. flour until Place chicken over 9 x 12-inch baking dish.) can Veg-AII 2 3/4 c. at dough. Cook at 350" until done (depending on size of pan). Set aside Mix cup self-rising flour and 1 cup milk. soup and and pepper to taste. Salt Cook chicken and take off bone. CHICKEN 2 or 3 c.

Randy and Brian Bowers CHICKEN CASSEROLE 4 c. allow chicken remain broth overnight. Place all ingredients Simmer for 1 hour. remove and mash. self-rising flour -22- . May be frozen. often to stirring and small amount of water and cook ingredients and cook for 3 hours. Pour broth mushrooms. Will make 4 gallons.) fryer 2 lb. pimentos. chicken from Makes 7 to 8 quarts. fresh limas or 4 (16 oz. rice. stirring often. Heat other vegetables in broth. 1/2 gal. deboned and small pieces ground beef cut 7 1/2 1 in lb. Add all other Bob Sims BRUNSWICK STEW 1 (3 lb. almonds seasoned chicken broth layers beginning all ingredients in greased casserole put and almonds. cooked. keep from sticking. to If boiled the day in before stew is to be prepared. 1 c. chopped chicken cooked in chicken 1 can cream undiluted of mushroom soup. cooked tomatoes salt and pepper to taste large container place beef until color changes. sugar small can cream-style corn (12 oz. chicken. cooked chicken breast. 1 1 1 1 1 c. remove and mash. chicken broth buttermilk black pepper stick margarine c. boned 1 1/2 tsp. cooked. c. Cook potatoes in broth. toasted slivered 1 c. 1 1 broth small jar chopped and drained pimentos small can sliced mushrooms In 1 (3 1/4 oz.MAIN DISHES BRUNSWICK STEW 4 fryers. in an 8 quart pot.) pkg. Remove broth and bone. all minutes and bake 45 over Miriam J. Serves 8. Sims CHICKEN CASSEROLE can cream of celery soup can cream of chicken soup 2 lb.) cans corn or 4 (16 pt chopped onions 1/2 gal.) can tomato juice Boil and pepper to taste Worcestershire sauce to taste Texas Pete sauce to taste salt chicken until tender. potatoes 2 medium cans tomatoes 2 small cans butter beans 1 1 1 stick margarine 1/4 c. soup with rice. fresh oz.) cans In 1 gal. 350° in oven.

Heat soups and broth together. with black pepper. Add 8. minutes to 1 hour. 45 Melisa Isenhour CHICKEN CASSEROLE 2 to 3 c. In Save margarine and with a stir into dressing crumbs. of broth then a layer of crumbs. onion. celery 1 box spaghetti small onion can cream 1/2 c. Marianne Bumgarner-Davis Ginger Colson 63786 -23- . Bake 400° for 25 or 30 Onie Upchurch CHICKEN CASSEROLE 1 pkg. Cook hamin burger. chicken. Crumble corn chips over Bake 20 to 25 minutes at 375°. taco seasoning mix 1/2 c. at Serves Drizzle over other ingredients. 1 green pepper diced up 1/2 c. ketchup 1 pie crust crushed corn chips sour cream c. Grease and layer spaghetti (partially cooked). a greased pan (13 x 9-inch) put a layer of of chicken. minutes or until crust is brown. pepper and celery mixture. flour Melt mixture with margarine. hamburger water pkg. Put pie shell cheese. with a Top with and a can of cream of chicken soup crumbs and bake at 350° until brown. add taco seasoning. of mushroom soup mushrooms Cook onions. 1/2 1 cooked chicken. Pick off bone and set aside. melt Do not salt.MAIN DISHES Place chicken in bottom of 9 x 13-inch Sprinkle dish. a layer mushroom soup can can of broth. Add sour cream and cheese. sharp Cheddar cheese medium onion 1/2 c. margarine. broth. mix flour and buttermilk. in bottom of unbaked pie shell. ketchup and onion. 1 1 2 Tbsp. water. Polly Mabry TACO 1 1 PIE 1 1 lb. Crumble corn chips over corn chips. Pepperidge Farm 1 1 1 cornbread dressing stick margarine can cream of mushroom soup 4 large can cream of chicken soup chicken breasts or 1 chicken Stew chicken. pour over chicken. pepper and dish celery in butter until tender. Pour soup over and cook for 30 minutes in 350° oven. c.

Let stand covered for 5 it minutes with heat off. One 425°. remove meat and vegetables from crock1/2 pot and pour into shallow 2 quart baking dish. Brown ONE DISH HAMBURGER AND MACARONI 1 1 1 lb. Shirley Cagle minutes. thinly sliced 1 (16 02. Freezes well. parsley large onion. can chili with ground chuck. Claudette Kayler ENGLISH BEEF POT (For the Crock-Pot) PIE beef round steak. chili powder onion. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. salt 1/8 tsp. Add tomato sauce. sliced green pepper. melts. Cover and simmer 20 minutes. Bake Preheat oven to for 20 to 25 minutes. pared and sliced 2 lb.) can tomato 1 sauce 1 c. Place steak cubes in and toss with steak to coat thoroughly. can water uncooked 2 Tbsp. add mixture. peeled and sliced 1 large onion.MAIN DISHES TACO 1 1 1 1 1 PIE Tabasco sauce to taste salt and pepper to taste 1 bag Doritos cheese flavored tortilla chips grated Cheddar cheese lb. sliced 2 tsp. garlic salt Brown ground beef and drain off fat. salt and pepper crock-pot. Cover meat mixture with Biscuit Topping. oregano 1 (15 oz. -24- . water Add macaroni and stir until and seasoning. pepper 2 medium carrots. ground beef 1 Tbsp. Yields 4 servings (about 2 1/2 quarts). is transparent. hour before serving.) can whole tomatoes Biscuit Topping 3 medium Combine flour. short cut macaroni. Simmer for 30 Spread tortilla chips in bottom of 9 x 14-inch dish. Top with grated Cheddar cheese and pop into oven until cheese Top with lettuce and tomato. Brown onion and pepper. add other ingredients. Worcestershire sauce 2 tsp. potatoes. flour 1 tsp. Cover and cook on low setting for 7 to 10 hours. ground chuck can taco sauce 1 chopped beans small can tomato sauce tsp. cut into 1-inch cubes 3 Tbsp.

grated bell pepper. Watch closely. cheese on top. Susie Bowers CASHEW NUT BEEF CASSEROLE 1 lb.) can tomato sauce 1/4 c. milk powder until stir in Mix dry ingredients. flour tsp. catsup. finely chopped salt catsup and pepper to taste onions and pepper until meat loses and becomes crumbly. 1 brown sugar Worcestershire sauce Tbsp. baking 1 1/4 c. vinegar tsp. mustard 1/4 c. Top with chow mein noodles and nuts. salt 3 tsp. mixture well. Put in 2-quart casserole. saute beef and onions. ground beef 2 cans mushroom soup 1 large can evaporated milk cans chow mein noodles lb. salt and pepper. medium onions. Margaret Lisenby SWEET AND SOUR MEAT LOAF Sauce: 1 1 (18 oz. 63786 -25- . Place under broiler for a few minutes. floured board. Pat resembles out on Marianne Bumgarner-Davis Ginger Colson ONE POT CASSEROLE 2 2 1 lb. chopped 2 lb. Add soup. stirring until done. Before serving. roll out to cover baking dish. sprinkle top of casserole its Saute hamburger with chopped red color with paprika. Bake 20 minutes at 350°. sharp cheese. Place layer of noodles Sprinkle layer of and layer of beef mixture in large casserole dish.MAIN DISHES Biscuit Topping: 2 c. Drain off any fat that accumulates. Bake at 375° about 15 or 20 minutes. grated can cashew nuts Heat Cook noodles. noodles 2 (3 oz. hamburger 3 cans vegetable soup 1 c. soup and milk together and add to beef mixture.) 1 1 3 large onions. Cut shortening coarse cornmeal. shortening 3/4 c. Add milk all at one time. parsley or cheese.

grated sharp Cheddar (heaping) lb. stir and cook until tender.MAIN DISHES Meat: 2 1 lb. 1/2 can Baste soup. soup mix and 1/2 c. uncooked noodles ground steak 1 c. mustard and vinegar water of c. ground beef onion. hamburger 1 1 1 pkg.) chopped green pepper. soup mix can tomato soup each brown sugar. Add 1/2 of sauce mix. Linda Robinson MEAT LOAF 2 lb. Drain grease. Add more water as necessary. Pour over loaves in baking for 1 sugar. finely chopped (15 oz. finely 2 (1 1/2 oz. Mix rest of tomato soup. ground beef 2 small eggs 1 pkg. jar. Cook 45 minutes at 375°. Mix together meat mixture. cheese 2 tsp. tomato sauce and 1 cup of water. Top Bake 45 minutes at 350°. with grated cheese. oatmeal Mix meat. Pour remaining sauce over meat loaf and bake 15 minutes.) cans tomato sauce medium Italian-style spaghetti 1 1 cans tomato paste sauce mix can sliced mushrooms tsp. oregano leaves -26- .) envelopes 2 2 (15 oz. Virginia Lee HAMBURGER CASSEROLE 2 1 1 1 c. Salt and pepper to taste. Add noodles. Lipton onion 1 1 2 Tbsp. eggs. margarine 2 c. Zesta crackers. Tbsp. Add corn and olives. salt 2 crumbled eggs pepper to taste Mix sauce ingredients and set aside. Marianne Bumgarner-Davis Ginger Colson ITALIAN SPAGHETTI 2 1 1 lb. vinegar and water pan. water 1 1 can tomato sauce can corn small onion can pitted black olives Brown ground steak and onion in butter until red is out of meat. Pour into lightly greased casserole dish. Add meat. mustard. Bake at 350° 1/2 hours. Make into two in loaves. Worcestershire sauce medium onion tsp. occasionally.

) can pitted ripe olives. water Tbsp. Add oregano and tomato sauce along with the mushrooms. 1 bay leaf. In baking dish cheeses and sauce until all ingredialternate layers of noodles. crushed crumbled 3 1 16 oz. sprinkle with cheese and spoon mashed potatoes around inside edge of crust. sugar 2 cloves garlic. Marianne Bumgarner-Davis Ginger Colson LASAGNE 6 lasagne noodles 1/4 tsp. drained lb. ground beef 1 can cream c. Stir in chili powder and soup.) can tomato sauce 6 oz. drained and sliced c. Stir in remaining ingredients except spaghetti and cheese. hamburger Cook noodles 6 minutes and drain. both ents are used. Bake at 375° for 30 minutes. hot mashed potatoes Combine ground beef and onions in a large skillet.) pkg. spoon into pastry shell. Sprinkle top 63786 -27- . Brown hamburger meat. 1/2 lb. cook until meat is browned and onion is tender. simmer 1 1/2 hours. 1 can tomato soup 1 medium-size egg noodles Tbsp. Italian-style spaghetti Parmesan cheese Cook and stir ground beef. Saute meat. stirring sauce occasionally or put in crock-pot and let simmer on low setting for 7 to 10 hours. 1 to (optional) chopped onion 2 Tbsp. 1 1 1 ground beef sausage medium green pepper large onion 1 can cream of mushroom soup water 1/2 c.MAIN DISHES 1 (7 1/2 oz. Precook noodles and drain. Combine all ingredients and mix well. John W. Remove from oven. bacon grease (10 oz. chili powder 1 of mushroom soup. stirring to crumble beef. Cover. Thompson HAMBURGER 1 1 PIE lb. Yield: one (9-inch) pie. Kathrene Collins MAZETTIE 1 lb. 1 1 c. onion and green pepper until meat is brown and onion tender. undiluted unbaked 9-inch pastry shell 1/2 c. cottage cheese oregano (15 1/2 oz. Drain off drippings. Bake at 400° for 25 minutes. Mozzarella 1 1 cheese small can mushrooms. shredded Cheddar cheese 1 1/2 c. Salt and pepper. onion and green peppers.

chopped chopped or parsley lb. salad 1 1 hamburger sugar sour cream can condensed tomato soup -28- . ripe olives. Pour soup mixture cover and bake in 350° oven for 35 to 40 minutes. Brown meat in heavy skillet. grated sharp cheese 3/4 c. until after first baking. This recipe from Eudora Garrison in the Charlotte Observer many Jo Avert BEEF lean ground beef 3/4 c. add onions. cheese. evaporated milk 1/2 c. slivered blanched almonds flakes Cook noodles according to package directions. meat. drain. Melisa Isenhour CRITTENTON CASSEROLE 1 (8 oz. Bake in covered casserole Uncover and bake 10 minutes more. c. chopped onions salt and pepper to taste 2 1 3 Tbsp. I Note: milk. onion.MAIN DISHES with large portion of grated at 350° for 45 minutes. Gay Hanback . parsley and lightly layers until all ingredients are used. olives. add some more May be prepared a day ahead and refrigerated. thinly sliced. milk. Blend well. top with Chinese noodles and almonds. salt and pepper and blend well. BEEF STROGANOFF 1 medium onion oil lb. catsup.) pkg. Cheddar cheese. Do not add If I ] noodles and nuts years ago. catsup 1/4 c. Combine soup and milk. salt potatoes Tbsp. casserole seems too dry during baking. parsley. 350° 1 hour until in oven potatoes are tender. cracker crumbs. peeled raw 1 crumbs 1/4 c. pepper 4 c. Decorate top with more catsup. chopped onion salt and pepper onion 1 tsp. Remove cover. parsley flakes chopped onion. salt and Mix ground beef. 1/8 tsp. evenly potatoes. 1 1 1 can mushroom soup tsp. Repeat over all. Bake if desired. lean ground beef can Chinese noodles 1/4 lb. fine saltine cracker 1 AND POTATO LOAF | lb. chopped 1 tsp. 2-quart greased pepper and parsley flakes. Arrange evenly in salt. 1/2 c. • 2 Tbsp. baking dish the potatoes. In one large (or two smaller) not too deep casserole put layers of noodles. Bake for 5 to 10 minutes. medium-wide egg noodles 1 can cream of mushroom soup 1 soup can milk or more 1/2 lb. Spread over pepper.

Miriam J. oil 1 lb. peeled and 2 or 3 Tbsp. into 8 x 2-inches. 1 ground beef uncooked rice water 1/2 c. salt 1/2 tsp. 1/2 c.) Boil salt tomatoes and pepper to taste 1 tender. Pam Lisenby Cover with MARSETTI CASSEROLE 1 1 lb. garlic powder 1/8 tsp. powder and pepper. Serve over cooked rice. 1 1/2 c. Serves 6. chili powder diced can red kidney beans 1 chopped bell pepper hot pepper to taste salt (if you use it) 1 Brown meat and onion. Add other ingredients and cook until Ethel Blalock TEXAS HASH 2 large onions. 8 x salts. 1 chopped onion 350°. Uncover. in tsp. Add beef and brown lightly. Cover and bake 1 hour in 350° oven. sliced 1 tsp. celery salt 1/8 tsp. chopped 1 large green pepper.) can tomato sauce 2 tsp. Betty Shankle MEXICAN SCRAMBLE 1 lb. salt 1/2 tsp. bake 45 minutes. Place -29- in buttered casserole.MAIN DISHES Brown onion in salad oil. 1/3 c. chopped 3 Tbsp. Place meatbails Shape mixture by rounded teaspoonfuls ungreased baking dish. Pour in 2-quart greasea UdrMiiy aisn. together remaining ingredients. ground beef box macaroni maoaioni until 1 pt. Cover and simmer 20 minutes. to Mix meat. ground meat cooked tomatoes 2 tsp. pepper Saute onions and peppers in oil. bake 15 minutes longer. brown sugar 2 c. hamburger 1 or 2 potatoes. Stir foil. Heat just to boiling point. water (I use more) 1 onion. 1/2 cup water. medium chopped onion (8 oz. Remove cover last 15 minutes. Add meat and other ingredients and mix well. raw regular rice tsp. Stir in tomato soup. chili powder 2 c. mushroom soup and sugar. potatoes are tender. rice. pour over meatballs. Add sour cream. Sims OVEN PORCUPINES 1 lb. Brown 63786 . onion. pepper 1 (15 oz. Worcestershire sauce Heat oven garlic balls.

1 1/2 ground beef c. Fill peas and corned beef. ground beef and pecans. season with salt and pepper to taste. Note: Can use 1/2 to 3/4 cup bottled barbecue sauce instead of catsup. Use a little oil grease thoroughly. chopped green 1 c. chopped peas. meat in and vegetable water. onion. drained 1 fine (12 oz.MAIN DISHES ground beef and onion. 2 or 2 1/2 tsp. cold cooked rice cooked beef.) can tiny 1/2 c. Line each cup with a biscuit. Spray or with mixture and chill until set. Bake 45 minutes to 1 hour at 350°. c. lb. cut lengthwise in thin strips 3 Tbsp. lemon gelatin 1/4 to 1/2 c. bell pepper. Worcestershire sauce 4 Tbsp. bell pepper. a six-cup mold. Fill cups with beef mixture.) can corned beef. Elisabeth Penry if Brown Drain if it FRIED RICE WITH BEEF 6 1 AND ONIONS c. Bake at 400° for 15 to 20 minutes. cold water (to loosen rice) -30- . Mix beef. and allow to simmer a few minutes until flavors are mixed. 1 boiling water mayonnaise fine (8 1/2 oz. necessary. Add catsup. cut 1 large onion. pecans catsup lemon juice grated cheese 1/2 c. BARBECUE BEEF CUPS 1 can canned biscuits (10 biscuit size) lb. 1 onion. or using bottled sauce. oil (for frying) as thin as possible 2 Tbsp. Unmold and Margaret Lisenby serve. to serve on Method: oil Dissolve gelatin boiling Add mayon- naise.) pkg. Tabatha Henry CORNED BEEF SPECIAL 1 (3 oz. spread Cool. sides to Sprinkle cheese on top. cut into small pieces This can be used as a crackers. Worcestershire sauce and lemon Mix thoroughly juice. celery. add to the beef. chopped fine 1/2 c. then celery. Grease muffin tin. noodles and tomatoes in casserole dish. pressing up form cups out of the dough. Worcestershire sauce and lemon juice.

MAIN DISHES

Sauce:
3 Tbsp. soy sauce 1 Tbsp. dry sherry
1/3 tsp. salt

1/8 tsp.
1

pepper

Tbsp. cornstarch

Add
grains.
it

2

Marinate

is

light

very golden

tablespoons cold water to rice. Loosen and separate the in sauce for 4 minutes. beef Heat frying pan until 375°. Add oil and heat thoroughly. Fry onions to a hot,
brown.

stirring

constantly.

Add beef Add rice

with

sauce and cook for 2 to 3 minutes, and mix with other ingredients. Heat

thoroughly.

Gay Hanback

GERMAN
11/2 lb. beef, chopped small pieces 2 Tbsp. oil
1

BEEF

STEW
wine

in

1/3 c. dry red

2 beef bouillon cubes 1 small bay leaf
1

chopped onion
water

1/2 c.

1/8 tsp.

chopped green pepper thyme
all

other ingredients.

Brown meat and saute onion and green pepper in hot oil. Add Cover and simmer for 2 hours. Serve over rice
Robbie Vaughn

or

noodles.

HAPPY ACCIDENT SHRIMP CASSEROLE
2 c. cooked rice 2 c. cooked shrimp 3 Tbsp. minced onion 1 (17 oz.) can green peas with
liquid
1

1/2 tsp.

Worcestershire

sauce
1

pkg. onion dip mix
c.

1

mayonnaise
1 c.

3/4 to

herb-flavored

dash

of black

pepper

dressing
1/2 stick butter,

melted
butter.

Combine
mixture into
1

all

ingredients

except

dressing

and
at

Spoon
for

1/2-quart casserole dish.

Mix herb dressing and butter.

Sprinkle over top of other mixture.

Bake

uncovered

350°

30

minutes.

Remove

from oven and cover a few minutes before serving. Evelyn J. Guffy

QUICK AND EASY SHRIMP CREOLE
2 Tbsp. butter 2 Tbsp. vegetable oil
1/2 c. 1/2 c. 1/2 c. 1/3 c.

2 tsp. sugar dash of salt,

chopped onion chopped green pepper chopped celery
water

and
1
1

chili

large

Tabasco sauce powder can tomatoes

bay
lb.

leaf

3 1/2 Tbsp. flour

parsley
1

cooked shrimp

63786

-31-

MAIN DISHES
large skillet, saute onion, pepper and celery in butter and Mix together the flour, water and sugar. Pour into skillet, mixing well and adding more water if necessary. Cut up tomatoes and add to skillet. Add bay leaf, salt, Tabasco sauce and chili powder and sprinkle with parsley. Simmer for 20 minutes, add shrimp and heat for 5 to 7 minutes. Serve over rice.
In
oil.

Robbie Vaughn

SHRIMP
1/4 c. butter or
1
1

CHOW
1 1 1

MEIN

oleo

tsp. salt
1/2 c. hot

medium
lb.

onion,

chopped

dash of pepper
water

cooked and shelled shrimp
c.

can mixed Chinese
vegetables, drained

2

chopped celery

Thickening:
2 Tbsp. cold water 2 Tbsp. cornstarch
1

1

Tbsp. soy sauce tsp. sugar
onions and cook 3 minutes. 10 minutes. Add

Melt butter or oleo

in

skillet.

Add

Add

pepper and hot water. Cook for Chinese vegetables and shrimp. Cook 5 minutes.
celery, salt,

Dissolve
ents and

cornstarch
to

in

add

mixture.

cold water. Combine thickening ingrediCook 2 minutes. Serve over cooked rice or

Chinese noodles.

Serves

6.

Bob Sims

IMPERIAL CRAB CASSEROLE
1

lb.

crabmeat

1/2 c. milk
1/2 tsp. salt

2 Tbsp. 2 Tbsp.

chopped onion chopped green pepper

dash

of

pepper

3 Tbsp. oleo, melted 2 Tbsp. flour

Worcestershire sauce 2 hard-boiled eggs, chopped
1/2 tsp.

Remove any shell or cartilage from crabmeat. Cook onions and green pepper in the oleo until tender. Blend in flour gradually. Add milk slowly and cook until thick, stirring constantly. Add seasonings, eggs and crabmeat. Place in well-greased casserole. Buttered crumbs can be added. Bake in 350° oven 20 to 25 minutes until brown on top.
Serves
4.

Bob Sims

CRABMEAT QUICHE
1/2 c.
1

(6 oz.)

mayonnaise can crabmeat

8 oz. Swiss cheese, shredded
1/3 c.
1/4 c.

chopped onion
diced green pepper

2 Tbsp. flour

-32-

MAIN DISHES
2 eggs, beaten 1/2 c. milk
4 strips crumbled 1 pie shell

bacon

ingredients.
for

Mix together mayonnaise, flour, eggs and milk. Then add rest of Put in a pie shell. Sprinkle with bacon. Bake at 350°
to

40

50 minutes.
Oleta

Norwood

OYSTER
36 saltine crackers 36 oysters, drained 3 Tbsp. butter
2

PIE

black pepper c. milk

Break 12 crackers
oysters

in

fourths.
layering.
all

Layer

in

dish.
1

Arrange 1/2 the
tablespoon
butter,
to

on
until

top.

Repeat

Dot

with

sprinkle with pepper.

Pour milk

over.

Bake

in

400° oven 15

20

minutes,

brown, not dry.
Mrs. Byron Dunlap

WEIGHT WATCHERS BARBEQUE TUNA
1
1

1
1

(6 1/2 oz.) can tuna Tbsp. Worcestershire sauce Tbsp. onion flakes Tbsp. wine vinegar

1
1

tsp. chili
tsp.

powder

prepared mustard 1/2 c. tomato juice or spicy vegetable juice
in

Combine

all

ingredients

a

saucepan
Evelyn
J.

and
Guffy

simmer

until

it

resembles barbeque pork.

STUFFED PORK CHOPS FOR THE CROCK-POT
4

double pork loin chops, well trimmed salt and pepper to taste 1 (12 oz.) can whole kernel
1

1

c.

fresh bread

crumbs
leaf

1/2 tsp. leaf

oregano or

sage
1/3 c.
1

corn, drained small onion, chopped

raw long-grained converted rice (8 oz.) can tomato sauce

1

green pepper, seeded and chopped
Cut a

edge almost to the and pepper. In bowl combine all Stuff pork chops. ingredients except pork chops and tomato sauce. Secure along fat side with wooden picks. into crock-pot. Pour any remaining mixture Moisten vegetable top surface of each chop with tomato sauce. Add stuffed pork chops to Pour any remaining tomato crock-pot, stacking to fit if necessary. sauce on top. Cover and cook on low setting for 7 to 10 hours or until done. To serve, remove chops to heatproof platter and mound vegetapocket
in

each chop,
pockets

cutting from the

bone.

Lightly

season

with salt

63786

•33-

sifted all-purpose flour 1 1/2 tsp. stirring until meat loses its red color. 1 pepper 1/2 c. Add onion and garlic. salt 1/4 tsp. yolk and 1 tablespoon water just until blended. Reduce heat to 350°. Bake 10 minutes. Spoon in filling and cover place in 9 or 10-inch greased with other half of dough. butter 6 pork chops 2 tsp. lean pork. half. Margaret Lisenby -34- . cook 2 minutes. from heat. pie plate. Arrange chops over potatoes. lower heat. chicken broth. particles Add egg and 3 tablespoons water. dot with butter. Wrap in plastic wrap and refrigerate one to two hours. Heat butter in large skillet over medium heat. thin sliced 3 Tbsp. Add chopped pork. salt 1/2 tsp. Add celery seed. Marianne Bumgarner-Davis Ginger Colson PORK CHOP CASSEROLE 6 medium potatoes.) oleo egg. Bring to a boil. chopped chopped onion Sift egg yolk Tbsp. set aside to cool. 1 flour and Cut in butter mixture stir resembles all cornmeal. pepper and sage. 1/4 tsp. Beat egg Brush over top of pie. 40 minutes or until are moistened and pastry clings together. sprinkle with salt and pepper. Pour milk over chops and potatoes. Linda A. Bake at 350° for 45 minutes or until chops are golden brown. Cook. stirring occasionally. 1 clove garlic. Henry TOURTERE DE NOEL (Pork Pie) 2 c. Cut vent in center of top crust. Yield: 4 servings. stirring occasionally. milk Arrange potatoes in greased pan. butter or 1 can condensed chicken broth 1/2 tsp. with fork until shape into a ball. Cover skillet. Bake 25 minutes or until crust skillet Remove Heat oven is brown. 1 pepper ground sage 2 c. minced celery seed (10 3/4 oz. Simmer 35 to all liquid has evaporated. cold water 2 Tbsp. salt 1/2 tsp. Serves 6 to 8.MAIN DISHES ble-rice mixture in center. butter or oleo 1 1/2 lb. 1/2 and Divide dough in Roll out to 450°. salt. lightly beaten 2 Tbsp. water until (2 large) salt. finely 1/2 c.

Arrange chops on top of well to distribute evenly the spices. sugar 1 c. er Season pork chops Kitchen to cabbage mixture. 2 whole cloves 4 to 6 pork loin chops (about 1-inch thick. set aside. Add remaining ingredients.MAIN DISHES SPICY PORK AND CABBAGE FOR THE CROCK-POT 1/2 small onion. salt lightly with salt and pepper and brush with Bouquet. (On high setting for 2 to 3 hours. cider vinegar 2 tsp. coarsely shredded cabbage 3 to 4 tart apples. stacking to fit. for 7 to 6 Marianne Bumgarner-Davis Ginger Colson <<< Extra Recipes >>> 63786 -35- . apples and onions in Toss togethcrock-pot. except pork chops.) Yield: 4 servings. Cover and cook on low setting 10 hours. well trimmed) salt and pepper to taste chopped Kitchen Bouquet 4 c. Place cabbage. cored and diced 1/2 small bay leaf 1/4 c. water 2 Tbsp.

MAIN DISHES <<< Extra Recipes >>> -36- .

.

3 -7 lbs. 5 -10 lbs. 40 50 60 325 325 325 325 325 175 170 175 170 F F F F Boned and Shoulder rolled - 6 lbs. LAMB Shoulder - well done - 4 -10 3 5 3 3 lbs. 18 . 40 40-50 40-50 -6 lbs.well done -10 lbs. Inc. over 5 lbs. 30-40 25-30 40 Shoulder.20 lbs. 40 40 325 325 325 325 325 190 182 175 182 182 F F F F F Shoulder boned and rolled -6 lbs. 40 30 20 14 325F 325 170 170 F F Turkey Duck 8 -10 lbs. Internal Temp. FRESH PORK Rib and loin 3 - 7 lbs.Meat Cooking Chart ROASTING WEIGHT MINUTES PER LB. -6 lbs.well done Crown . 35 35 45 325 F 325 325F 175 175 175 F F F POULTRY Chicken Stuffed 3 -5 lbs. increase cooking 5 to 12 minutes. 3 -7 lbs. Leg . 30 325 325 325 175 F 175 F 175 F Copyright © 1978 Fundcraft Publishing. 4 -10 lbs. butt 5 3 3 - - 10 lbs. Leg Boneless shoulder 5 -10 lbs. t done 25 30 35 tin ae 325 325 325 135 165 170 F F F For rolled and boi led roasts. .medium Leg . Leg Picnic shoulder 5 lbs. SMOKED PORK Shoulder and picnic hams Boneless butt 5 8 2 4 30-40 30-40 40 25 lbs Ham 12-20 Under 10 Half hams 16-18 20 25 325 325 325 325 F 325 F 325 325 170 F 175 F 180 F 170 F 170 F 175 F 170 F VEAL Loin 4 -6 lbs. 170 F BEEF Standing ribs - rare -medium -well 3 -7 lbs. 10 lbs. Oven Temp.

POULTRY & SEAFOOD ORIENTAL ROAST PORK 4 to 7 1 lb. flour. lemon juice Tbsp. stirring occasionally. salt 1/4 tsp. Add onions. Refrigerate 3 to 4 hours or 350°. Serves 6 to 8. add beef and cook until browned. ground ginger Shake 1 Trim excess fat to tablespoon flour in empty Brown-in-Bag and place in pan. Worcestershire sauce tsp. mustard tsp. remaining ingredients and pour into gently turn several times to overnight. catsup 1/4 c. vegetable oil 2 large onions. cook until tender. boiling water hot cooked rice 2 lb. boneless sirloin top roast. Pat Reid 2 1/2 to 3 1/2 BEEF TIPS ON RICE 3 Tbsp. cooking oil 2 Tbsp.MEATS. 1/2 tsp. Dissolve bouillon cube in reduce heat and simmer 2 hours. Combine to mix. wine vinegar 2 Tbsp. Serve over rice. Place beef cubes Nita Bunn MARINATED ROAST 3 shoulder roast or eye of round or London broil 1 tsp. The day of cooking. salt 1 minced 1/4 c. hours or until meat thermometer reads 170°. soy sauce lb. boiling water. sliced or 1/2 tsp. a thin layer. flour 1 clove garlic. sugar soy sauce 2 Tbsp. Accent 1/3 c. salt 2 Tbsp. add to beef mixture. 1/2 tsp. 1 1 1 Tbsp. Place pork loin in bag. Close bag with twist tie and Preheat oven to coat pork. pork loin Tbsp. pepper 1/4 tsp. set 63786 -37- . cut into 1-inch cubes pepper and paprika in a plastic bag. garlic powder Marinate in refrigerator 2 to 3 days. Cover. pepper paprika 1 chopped beef bouillon cube 3/4 c. 1/2 tsp. shake in bag and shake well. Remove roast from refrigerator. Heat oil in a Dutch oven. salt. plain flour 1 tsp. Combine bag. for Cook Follow Brown-in-Bag cooking instructions.

Cook on grill approximately 45 Spoon marinade over meat while cooking. oil batter. until golden brown and tender. basil leaves 1/2 c. Serve over rice. green pepper in Combine a saucepan. oregano all and mushrooms and cool. Bunn CHICKEN BITES 4 large 1 skinned and boned chicken breast halves whole egg Preheat 2 Tbsp. Melt margarine Cut meat into serving heavy pan with lid. Mix in baking -38- . Cover and simmer for 1 hour. green pepper. 1 pepper 2 Tbsp. Carolyn Trail HERBED BEEF KABOBS 1/4 c. boneless sirloin green pepper squares fresh granulated 1 mushrooms tsp. to before cooking. Gail T. Add tomatoes. Brown meat slowly on all sides. POULTRY & SEAFOOD meat out minutes to 1 warm up hour. mix pieces. Add to mixture. prepared mustard 1 small bay leaf 2 lb. Pour into heatproof serving dish. Heat to boiling point Carolyn Trail SWISS STEAK WITH MOZZARELLA 2 lb. coat with flour. Bake approximately 12 to 15 minutes Serves 4. onion salt tsp. top meat with cheese.) can tomatoes 1/2 tsp. Yield: 8 in servings. Heat in oven until cheese melts. (6 oz. ingredients except meat. basil and pepper.MEATS. beef round steak 1 1/2 c. salad oil 1/2 tsp. garlic salt or garlic Tbsp. vegetable oil 2 Tbsp. celery salt 3/4 tsp. 1/8 tsp. Cut meat into 1-inch squares. soy sauce 1/2 c. Add some water if meat becomes too dry. Cut chicken Generously spray cookie sheet with and soy sauce. Add mushrooms and green peppers to skewers when cooking on grill. bite-size into 1-inch to form a Thoroughly coat chicken with batter. Place in single layer on cookie sheet so that pieces do not touch.) shredded margarine 1/2-inch thick 3 Tbsp. plain flour 1 Mozzarella cheese 1/4 c. Add onion and salt. nonstick spray. buttermilk baking mix oven to 450°. salt 1/4 tsp. Cook 25 to 30 minutes more. pepper chopped onion chopped green pepper pieces. (1/2 stick) 1 (1 lb. Elisabeth Penry Beat together egg. Mix well and marinate for 1 to 2 days. 1/2 c. vinegar 1 1 tsp.

salt (2 oz. can pineapple chunks and c. heat to sauce.MEATS. brown sugar and ginger. pineapple. cubes are fine) 1 soy sauce juice carrot strips 3 Tbsp. brown sugar 1 1 c. sliced 1/2 c. Cook 20 minutes. divided 2 tsp. Cut chicken into bite-size 1 tablespoon oil. Pour over all. water chestnuts. salt 1 1/2 tsp. Serve over rice. 8 slices sharp American cheese 4 eggs. mushrooms sauteed in 1/4 c. cubed 8 to 10 oz. Spoon on chicken. c. Add green pepper strips and cook about 5 minutes. garlic powder or 1/4 tsp. butter 1 oz.) jar chopped pimentos greased pan. Cover and marinate in refrigerator for 20 minutes. vinegar 3 Tbsp. 1 onion. dry sherry (optional) 1/4 c. Sarah Lee SWEET AND SOUR CHICKEN 1 lb. divided 1/4 tsp. soy sauce. Add chicken and turn to coat. milk and salt. Add broccoli. green pepper strips Tbsp. garlic powder. about 10 minutes before slicing to serve. 1 teaspoon cornstarch. pimentos with mushroom soup and spread over all. Mix naise. Bake 1 hour covered at 350°. sugar 2 c. Dot on mayonLayer cheese. 1 cooked chicken. Let stand Layer bread bottom of over the mushrooms and butter. POULTRY & SEAFOOD BAKED CHICKEN SOUFFLE 8 slices bread with crust removed (French) 6 c. Add chicken. well beaten with mixer 2 c. Evelyn Norwood JADE TREE CHICKEN 4 half breasts of chicken. divided 1/2 tsp. Thicken with cornstarch. Place remaining oil in large skillet and medium-high temperature. cornstarch vinegar and pineapple juice in saucepan. Mix broth. garlic salt and omit 1/4 tsp. carrot strips Add noodles or toast. 2 Tbsp. Pour Layer water chestnuts. sugar. milk 2 cans cream of mushroom soup. salt and red pepper blending well. salt 1/4 tsp. cooking oil. cut in wedges boned and skinned 1/4 c. Cover and let stand overnight in refrigerator. cooked chicken. fresh broccoli flowerets (some stems may be peeled and sliced) 1/2 c. cornstarch. ground red pepper soy sauce. and cook until barely tender. 63786 •39- . Mix eggs. sliced celery water Combine 2 tablespoons soy pieces. undiluted 1 1 mayonnaise in tsp. cubed chicken broth 1/2 tsp. (bouillon 1/4 c. 1 ginger 1/4 c.

Tbsp. In same skillet stir-fry chicken for 5 minutes or until opaque and fork tender. Combine soup and bacon. Wrap each chicken breast with 1 slice of Put shredded dried beef in bottom of lightly greased 13 x 9 x 2-inch baking dish or pan. cut up onion. c. Worcestershire sauce brown sugar vinegar mustard and mustard. Tbsp. water. vegetables and set aside. remaining soy sauce and cornstarch with sherry and In a small bowl mix water. Bunn FIX NOW BAKE LATER CHICKEN 1 4 chicken breasts. celery and onion. medium c.) c. Put chicken back in pan. Tbsp. Return vegetables to pan. Bake approximately 1 1/2 Mildred McManus BARBECUED CHICKEN 3 1 1 1 lb. (10 3/4 oz. Serve over hot cooked rice.) jar dried beef. Ruby Barbee -40- . Remove Gail T. Add mixture and simmer 10 minutes. evenly over chicken. Cook until done or place in baking dish and pour sauce over. or less chicken. Arrange chicken on beef. Bake in 325° oven until done. Brown chicken slowly in sauce. split 8 slices bacon 1 (2 1/2 oz. Remove chicken. 1/4 brown sugar. Reduce heat and simmer uncovered for 3 minutes. can cream of mushroom soup 1 sour cream shredded Preheat oven to 375°. sour cream and spoon hours. Pour over chicken. Worcestershire Mix catsup.MEATS. vinegar cup oil (as for frying). POULTRY & SEAFOOD Stir-fry for minutes or 6 until crisp-tender. add onion to oil and cook until tender. chopped catsup water 2 2 2 2 Tbsp.

*r f "Oe^eXobles .

Let it escape for 10 minutes or more to drive all air from the canner. Never try to rush the cooling by pouring cold water over the canner. Here are a few pointers on the use of any Check all jars. Jars. lima beans.that fits your jar. Its read button pops up when the seal is broken. you can replace damaged supplies and purchase new ones to avoid costly delays or inconvenience. Do not re-tighten rings after processing or A new lid that snaps down and clicks as the jar cools. Discard any with nicks or cracks in top sealing edge and threads that may prevent airtight seals. Keep drafts from blowing on canner. providing visible proof of sealing. Place lid on jar with button side up. If two layers of cans or jars are put in. How To Can Vegetables POINTS ON PACKING Raw pack. © 1978 Fundcraft Publishing. Cover with cooking liquid or boiling water.. stagger the second layer. Boil lids according to package directions.Pack cold raw vegetables (except corn. Select the size of closures widemouth or regular . Jars manufactured especially for home canning generically are called mason jars and must be used when preserving. Then place in boiling water for 10-15 minutes. Take jars from canner. Keep jars in hot water until ready to use. •Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. boiling water. With glass jars. Keep pressure constant by regulating heat under the canner. Place hot jars on rack or towel. Always wipe jar rim clean after food product is packed. Closing glass Jars. Boiling water is recommended when cooking liquid is dark. the amount of water to use depends on the size and shape of the canner.) The moment this pressure is reached start counting processing time. Wash jars in hot. The Magic Mason jars that go with the special lids have metric measurements as well as customary U. Jars and other supplies should be checked prior to the canning session. gritty. Preheat vegetables in water or steam.S. remove canner from heat immediately. Rings should be free of dents or rust. So. Inc. They are designed with a specially threaded mouth for proper sealing with mason lids. soapy water and rinse well. Then close petcock or put on weighted gage. •When processing time is up.Follow the manufacturer's directions for the canner you are using. let canner stand until pressure is zero. Unfasten cover and tilt the far side up so steam escapes away from you. allowing 2 -inches of air space on all sides for jars to cool evenly. and when there isn't enough cooking liquid. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. . can with standard mason jars only. Use a rack between layers of glass jars. In that way. then slowly open Copyright and lids carefully. Do not lower pressure by opening petcock. Choosing mason jars. Use jar lifter or long- handled canning tongs to transfer jars to and from canner safely. called Magic Button (R) is made by Owens-Illinois. but don't force. Jar transfer. steam-pressure canner: •Put 2 or 3 inches of boiling water in the bottom of the canner. or strongflavored. measurements molded on the side. cooling. Screw rings on firmly. . When pressure registers zero. Preparing glass rings. HOW TO CHECK CANNING The first step in JARS home canning should take place long before food and equipment are assembled and ready to go. PROCESSING IN A PRESSURE CANNER Use a steam-pressure canner for processing all vegetables except toma- toes and pickled vegetables. wait a minute or two. Here are some tips to help you. •Let pressure rise to 10 pounds (240 degrees F. Directions. . Hot pack. and peas) tightly into container and cover with - petcock or take off weighted gage. •Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening) •Watch until steam pours steadily from vent.

cherry tomatoes 2 green peppers.) pkg. of one tablespoon of enough onions to about 30 minutes. cut in slices 4 stalks celery. DO NOT stir Serve while Roy Skidmore hot. and then place for Add it 1/2 cup of before is done. ONION CASSEROLE 4 or 5 medium onions 1/2 stick butter or margarine salt can golden mushroom soup grated sharp cheese crushed potato chips 1 1 c.VEGETABLES FRIED onions 1 Tbsp. Arrange 63786 -41 . sugar Chop green onions and grease pan. salt and pepper to taste and soup. Place in serving bowl and chill. Pour in iron skillet. Cindy Beane Drain. 1 1 sour cream tsp. grease GREEN ONIONS 1/2 c. pepper ingredients well. finely chopped (8 oz. seeded and cut vertically into 5 pieces Arrange broccoli and in center cauliflower remaining vegetables on picks and serve with dip. salt mustard 1/2 tsp. hot 1 water Tbsp. Heat water. finely chopped tomato. Add cheese and bake Remove from oven and top with until tender. Bake 5 more minutes. sprinkle Cook slowly one tablespoon while cooking. Top with VEGETABLE MEDLEY WITH CONFETTI DIP 1 1 1 1 green pepper. finely chopped small onion. dry tsp. cream cheese. softened Mix all 1/2 c. Vegetables: head cauliflower and broccoli 1 cucumber. about potato chips. 30 minutes. cut into 2-inch pieces 1/2 1 pt. Susie Bowers of dish. pepper Slice onions and boil in water margarine. in tops coarsely. at 350° until bubbly. Just sugar over onions and fill salt to taste.

chopped 2 slices bread. 1 prepared mustard Worcestershire sauce sugar black pepper tsp. Chill overnight. Toss over carrots. butter or orange juice margarine cornstarch 1/4 c. Sprinkle slices with sugar. butter 3 to 4 c. peel and dice. until tender. salt and tender but not Dot with butter and bake until syrup is formed. of nutmeg cooked 1/4 c. nutmeg 1 to 2 tsp. boil until nutmeg. brown sugar carrots until Cook tender. sweet potatoes granulated sugar to 2 c. about 15 or 20 peel. pepper and carrots. vinegar 1/4 tsp. Add cheese. Susie Bowers SUNSHINE CARROTS 1 c. Velveeta cheese 1 1 large onion small jar pimientos and pepper as desired crushed cornflakes salt 1/2 c. minutes. Mix tomato salt soup. Cut them lengthwise in 1 to with 3 to 4 cups water and soft. Add onion. salad oil 3/4 c. Chop onion and pepper and add to potatoes. crumbled 3/4 c. Drain and serve. Cover Beth Bowers COTTAGE POTATOES 10 potatoes in jackets 1 green pepper. Cover with -42- . salt Select yellow yams. 4-inch slices. In a saucepan. sliced and dash 1/2 c. Lela Maude Lowder NANNY'S CANDIED YAMS 4 to 5 large 1 1 c. melted butter paprika 1/2 lb. Add enough milk to moisten. water 1 to 2 tsp. salt 1/2 c. crumbled bread and melted butter. cook other ingredi- ents and add enough cornstarch to thicken slightly. cubes. carrots. Cool. Wash and Place in baking pan. and pepper. of sliced well: carrots in salted water oil. sliced mustard. Worcestershire sauce. 1 c.VEGETABLES MARINATED CARROTS carrots 1 1 1 1 1 medium onion small green pepper can tomato soup tsp. milk Cut cheese into Boil potatoes in jackets. tsp. vinegar. salad sugar. Cook 5 cups Drain and cool.

paprika. at Bunn PARTY POTATOES 8 to 10 1 1 medium potatoes cream cheese carton sour cream (8 oz.) can cream of chicken soup Mix 1 1/2 c. and pepper (if to chopped chives 4 Tbsp.VEGETABLES crushed cornflakes and sprinkle lightly with paprika. thinly sliced butter or margarine 1 Blend soup and milk. Add hot (drained) potatoes. sprinkle with Parmesan cheese or grated cheese. undiluted 63780 . paprika. Bake 40 minutes 350°. grated Cheddar cheese 1 tsp. butter dried ones are used. thinly sliced potatoes 2 onions. pepper 2 c. salt taste 1/3 c. chopped onions 2 c. oblong Serves casserole. Can be frozen after being cooked. -43- potatoes. While they're cooking. beat sour and boil potatoes. 4 c. over or stir. Maner SCALLOPED POTATOES 1 can condensed Cheddar cheese soup milk In 1/2 c. add seasoning salt and turn Put lid on for about 10 minutes. Dot with butter. When brown on bottom. Add Ella H. Put in slice and buttered minutes. sprinkle with paprika. crushed corn flakes stick melted margarine. bake at 350° for 25 Mary Ella Vick QUICK HASH 2 large potatoes 1 Tbsp. Shirley Cagle POTATO CASSEROLE 2 sticks 1 (2 lb) melted margarine bag frozen hash brown 1/2 pt. Serves 12. butter in frying potatoes. Peel pan. soak them in water and drain) Peel. sour cream.) pkg. Right before serving. Cover and bake at 375° for one hour. cream cheese until smooth. Gail T. 1 potatoes sour cream (10 1/2 oz. butter BROWN POTATOES Morton Nature's Seasons cheese Melt 1 tablespoon and grate potatoes. Uncover and bake 15 minutes until lightly browned. arrange and sauce. layers of potatoes. cream butter. salt 1/2 tsp. When ready to serve. salt and pepper and beat until smooth. chives. onion buttered 1/2-quart casserole. 10.

Cheddar cheese. salt 1/2 tsp. drained can undiluted cream of Place beans in 1 can Durkee French onions fried mushroom soup Cover with soup. for 25 to 30 minutes. melted 1 2 Tbsp. onion. sugar milk 2 Tbsp. 20 minutes. salt. butter the bottom of a greased casserole. pepper 1 Mix ingredients and bake at 325° for 45 minutes to Lisa Davis hour. pkg. 1/4 c. frozen hash browns. grated -44- cheese and top with cracker . Divide and put one greased 9 x 13-inch casserole dish. thawed 1 can cream of chicken soup 12 oz. CORN SOUFFLE 2 2 1 c. Maner GREEN BEAN CASSEROLE 2 1 cans French-style green beans. cracker crumbs 1 Tbsp. Add corn and blend. freshly cooked green beans (don't season) 1 (10 1/2 oz. (Don't make casserole too thick or deep. Bake at 350° Ella H. chopped mushroom soup Drain green beans and put in grated cheese 1/4 c. in blender or food processor. Add the rest of the ingredients layer of in Add a layer of mushroom soup. or into two greased 9-inch pie pans Pat Reid Mary Ella Vick POTATO CASSEROLE lb.) Cover with a topping made of crushed corn flakes and 1 stick melted margarine. pepper Put eggs flour. blending Add well. layers. chicken soup. Bake in preheated 350° oven 40 to 45 minutes. Top with onions and Melisa Isenhour FRESH GREEN BEAN CASSEROLE 2 c. grated cheese 2 3/4 stick margarine. Then add milk. sugar and pepper and blend.) can cream of 3 boiled eggs. salt eggs c. butter 1/8 tsp. sour cream 1 c. flour 2 Tbsp. minced onion or small diced onion 1 tsp. a layer of eggs. corn 1 tsp.VEGETABLES salt and pepper. a greased casserole dish. at 350° Serves for 8. 1/4 c. Pour into buttered casserole. Bake bake 5 minutes more.

drained and chopped can mushroom soup buttered bread crumbs 1 Saute onion. Angie Phillips 3 P 1 CASSEROLE 1 c. to May prepare day before and refrigerate. Bake 15 to 20 minutes until hot and bubbly. or shred cabbage. pimento and soup to this. stirring Add soup. Use bread crumbs. 1 c. garlic powder 2 or 3 c.) can cheese soup (6 oz. Mildred Lee CABBAGE CASSEROLE 1 1 medium cabbage large can milk 1 to 2 c. Put in oblong baking dish. until garlic. Put margarine on top. Bake when ready use. peas. frozen broccoli. x 9 x Wash and chop pan. pepper and celery in margarine until tender but not Add margarine. drained sliced celery stick margarine (16 oz. cheese melts. hot. Uncover and bake 30 minutes more. Cover dish with foil and bake 30 minutes covered. 1 stick bread crumbs margarine salt and pepper Set oven to 350°. Sprinkle crumbs on top. Dot butter on top of casserole and bake at 400° for 15 minutes or until golden brown. Mildred Lee GREEN AND GOLD CASSEROLE 1 1 medium onion. brown. Add mushrooms and the liquid. Cook over heat. chopped Tbsp. broccoli and rice. Top with French fried onions the last 5 minutes of baking. cooked and drained Cook onions cheese and in butter until tender low but not brown.) (optional) 1/2 tsp. cooked rice (10 oz. Bake about 20 minutes at 350°.VEGETABLES crumbs. butter (10 oz. 3-inch baking dish or Ethel Bialock 63786 -45- . Pour into shallow greased casserole. 1 1 chopped onion chopped green pepper small jar pimento. Add salt and pepper.) roll nippy cheese 1 1 1 1 1 can French fried onions jar mushroom pieces (3 oz. Place in 12 Pour in large can of milk.) pkg. 1 c.) can green peas.

celery salt 2 c. Margaret Skidmore layer Cook cabbage about 10 minutes. Bunn BROCCOLI CASSEROLE 2 pkg. Skidmore soup. Sarah C. 3 pkg. mayonnaise. 1 1/4 cottage cheese stick melted margarine 1 sharp Cheddar cheese. mushroom soup. powder thyme pepper 4 slices cooked (optional) bacon small cabbage Melt thick. Top with buttered bread crumbs and Parmesan cheese. Combine all ingredients and place Bake at 350° 30 to 40 minutes or Nita in large buttered casserole until browned and bubbly. broccoli 1/4 c. bacon.) can mushrooms 1 roll garlic cheese bread or cracker crumbs and 1 1 paprika for topping . chopped broccoli (frozen) 4 Tbsp.) can sliced water lb. chili 1/4 tsp. 1/4 tsp. flour 1/2 tsp. butter.) pkg. 1 cheese and egg with broccoli. 1/2 c. milk 1/3 c. butter 1/2 c. Serves 9 to 10. Drain Add and milk gradually until cabbage. Cook mushroom broccoli about 8 minutes in boiling water. Bake 20 minutes in 400° oven. Bake at 350° in covered dish 30 minutes. Drain. butter 2 Tbsp. 1 medium chopped celery onion. Serves 12 generously.VEGETABLES ESCALLOPED CABBAGE 2 Tbsp. undiluted mayonnaise sharp Cheddar cheese minced fresh onion beaten egg cheese cracker crumbs 1/2 tsp. chopped -46- can cream of mushroom soup (4 oz. add flour and seasonings. May be made ahead of time. grated (8 oz. cheese and green pepper and seasoned sauce. chopped 2 green onions including tops chestnuts (optional) dish. Mix BROCCOLI CASSEROLE 6 2 eggs lb. broccoli. BROCCOLI CASSEROLE 1 (10 oz. onion. diced green pepper 1/2 c. Pour casserole dish and sprinkle with cheese cracker into 1 1/2 quart crumbs. chopped 1/2 c. Cheddar cheese 1/2 tsp onion salt 1/2 tsp.

Cook broccoli accorddrain. chopped onion melted margarine 1/3 c. pepper 1 green pepper 2 chopped tomatoes dried basil 1/4 c. instant rice or 2 c. Bake 350° for 35 minutes. stirring until cheese is melted. Add soup. 1 tsp.) jar 1/2 c. salt Saute onion and green and pepper. 1/2 c. Mix all ingredients John W. mayonnaise grated cheese small onion. Stir in flour. 4 slices American cheese (optional) pepper in margarine. May mix ahead of time. ing to directions and Pour cheese sauce over. broccoli 3 boiled eggs. Parmesan cheese 2 slices cheese. cut into 8 pieces 637B6 .) pkg. cooked rice 1 1 processed cheese spread can cream of mushroom soup (8 oz. defrosted c. 1 chopped can mushroom soup 1/2 c. Bunn BAKED STUFFED SQUASH 4 small yellow squash 3/4 c. Spoon mixture into greased casserole. Bake 20 to 25 minutes at 350°. mushrooms and cheese. okra and basil. minced onion 3 Tbsp. Kathrene Collins BROCCOLI CASSEROLE 1 1 pkg. Yield: 6 servings. Place broccoli in 8-inch casserole dish. Sprinkle with crumbs and paprika. Young BROCCOLI RICE CASSEROLE 1 1 (10 oz. Stir in tomatoes. at chopped celery chopped onion 30 to Mix all ingredients. Top with cheese. frozen chopped broccoli. chopped 15 minutes. Blend well. Cook broccoli approximately together and bake at 350° for 20 minutes.47. salt c.VEGETABLES Saute celery and onion in butter. sliced okra 1/2 tsp. flour 1/2 tsp. Gail T. Bake at 350° for 40 to 45 minutes. salt or Morton pepper Nature's Seasons Tbsp. . Yield: 6 servings. 1/2 c. butter 2 Tbsp. 1 crumbs 3 Tbsp. garlic L. Thompson OKRA CASSEROLE 1/2 c. chopped 2 Tbsp. chopped green 1/4 tsp. 1/2 c.

Mix stuffing SQUASH CASSEROLE yellow summer squash or zucchini or mixture of both 2 eggs. shells. Cook squash and Mix well. Mary Jean Mauldin onion. reserving enough to sprinkle on top. crumbs Cool. 1 c. crust. Freezes well. Pepperidge Farm herbal dressing 1/2 cooked zucchini squash 1 egg stick in 9 x 13-inch casserole dish. add water Drain. butter. or yellow 1 1 pt sour cream margarine 1 medium onion. sour cream and onion. Maner ZUCCHINI CASSEROLE 2 to 2 1/2 c. grated 2 Drain. use balance of dressing mixture for topping. Mix well. Combine onion. Line bottom of baking dish with stuffing. Place enough of crumb mixture in casserole dish for bottom Mix squash or zucchini. beaten 2 lb. out squash pulp. Stir enough to coat crumbs. to cover. medium Add vegetables. hour. Place dressing in Pour melted margarine over dressing. chopped pkg. remaining melted butter with the cracker crumbs and sprinkle on top. sour cream and and margarine. cracker crumbs in Slice Dram well and cook squash or zucchini and mash. chopped pkg. melted to 3/4 c. bowl.VEGETABLES Place squash until in saucepan. Scoop and Parmesan cheese. SQUASH CASSEROLE 1 1/2 lb. cooked squash 1 c. Add squash mixture. pulp. egg. Bake in 350° to 375° oven for 30 minutes. Boil 5 minutes or barely tender. 1/4 c. Mary Louise Colson Melt margarine mixing bowl. cornbread stuffing sour cream can cream of chicken soup 1/2 stick melted margarine carrots. place in green pepper. Bake at 300° for 1 Elisabeth Penry -48- . Place a Ella H. seasonings. 1/2 grated Cheddar cheese margarine. Pour over crust. cheese strip on top. Bake at 350° for 30 minutes or until top is brown. Bake at 350° Put for into squash 30 minutes. 1 1 1 1 small jar pimiento small onion. Mix in the beaten Pour into boiling water until tender. soup. half the eggs and cheese and Mix the melted butter. casserole dish. Sprinkle rest of stuffing on top.

sprinkle in squash. sliced yellow squash. carrot and onion. cream cheese. butter 8 c. softened 2 (10 3/4 oz) cans cream of chicken soup 2 eggs. soup. round. grated 1 c. Bake at 350° for 30 to 40 minutes. buttery crackers 1 (8 oz. Ruby Phillips <<< Extra Recipes >>> 63786 -49- .VEGETABLES SQUASH-CARROT CASSEROLE 2 doz.) pkg. in cooked 6 small carrots. Stir Spoon into prepared baking dish. 1/2 c. beat well. beaten Place crackers aside. finely chopped onion herb stuffing mix a greased 13 x 9 x 2-inch baking dish. 1 c. with stuffing mix. eggs and butter. set Combine cream cheese.

VEGETABLES <<< Extra Recipes >>> -50- .

r Statute. t . 3V<ft\s.^4 . P'ves "f & ?as\cv\.

and baking at too low a temperature Using insufficient flour. too much shortening. crowding the shelf (allow at least 2 inches around pans) or using dark pans much baking powder.Baking Tips COMMON PROBLEMS [Common Biscuits Failures] CAUSES OF PROBLEMS [Causes of Failures] Rough Dry biscuits Insufficient biscuits mixing Baking in to slow an oven and handling too Uneven browning much Cooking in dark surface pan. under baking. not chilling dough. too much shortening or not enough baking powder Cooking at too high a temperature. too little shortening too much baking powder or cooking at too low a temperature Too much sugar or baking too short a period Too much sugar Heavy cakes Sticky crust Coarse grained cake Too little mixing. too hot an oven and sometimes from cold oven start Dry cakes Too much flour. too much dough in pan. Inc. too much sugar. dark pans. too Fallen cakes Uneven color using shortening too soft. not baking at correct temperature Insufficient stirring and cooking at too low a temperature Overmixing Uneven browning Soggy Cookies Excessive spreading of cookies Muffins Coarse texture Tunnels in muffins. crowding the oven shelf or cooking at too high a temperature Too much flour. peaks in center and soggy texture Pies Pastry crumbles Pastry tough Pies do not brown (fruit or custard) Over-mixing flour and shortening Using too much water and over-mixing the dough Bake Copyright at ) degrees constant temperature (400-425 in Pyrex or enamel pie pan © 1978 Fundcraft Publishing. . Uneven browning Cookies Not mixing well Not using shiny cookie sheet or not allowing at least 2 inches on all sides of cookie sheets in oven Cooling cookies in pans instead of racks Dropping cookies onto hot cookie sheets. too high a temperature and rolling the dough too thin Breads (yeast) Porous bread Crust is dark and blisters just under the crust Bread does not rise Bread is streaked Bread bakes unevenly Over-rising or cooking at too temperature Under-rising low a Cakes Cracks and uneven surface Over-kneading or using old yeast Under-kneading and not kneading evenly Using old.

vanilla and sugar 15 minutes. Garnish with remaining Cool Whip and lime slices. Freeze overnight or In Fold in for several hours. plus 6 Tbsp. eggs. flour. Bake Chex _51_ crumbs in shallow pan 10 minutes 63786 . Chill.) whipping cream.) can frozen limeade small container Cool Whip green food coloring lime slices 1 pt. vanilla Prepare pie plate. whipped 2 chocolate flavored Ready-Crust pie crusts (not evaporated milk) 2/3 c.) can Eagle Brand sweetened condensed milk Hershey's syrup large bowl. flour 2 eggs Make graham cracker crust and add 1/8 teaspoon nutmeg. 2 c. 1/2 tsp. cream of tartar c. Gay Hanback Beat in pie HOMEMADE CHOCOLATE 1 ICE CREAM PIE (14 oz. cream cheese. Linda Robinson KEY LIME 1 1 1 1 PIE can Eagle Brand milk (6 oz. 1 graham cracker crust nutmeg 1/2 lb. softened vanilla ice c. Rice 1 PIE Chex crushed to 2 2 3 c. sugar 1/2 c. Top with pie filling. butter. (1 pt. add 3 drops of green food coloring. Bake 20 minutes at 350°. softened orange sherbet egg whites 1/4 tsp. Pour into 2 chocolate-flavored pie crusts or make one pie and freeze remaining as ice cream. Put shell. Ora Mae Lisk ALASKAN ORANGE 3 1/2 c. sugar 1 blueberry or cherry pie filling 2 Tbsp. vanilla 1/2 c.BREADS. ROLLS. cream flaked coconut 7 Tbsp. limeade and half of Cool Whip. stir together sweetened condensed milk and syrup. melted 1/3 c. PIES & PASTRY CHEESE 1 PIE (10-inch) 1/8 tsp. Chill overnight. cream cheese tsp. whipped cream. Fold with sherbet. Pour into crust. lime sherbet graham cracker pie crust Combine milk.

Note: Coconut and bananas may be omitted and the pie is still drained pineapple into into the delicious. Pour into pie crust. Beat egg whites with vanilla and cream of tartar until soft peaks form. Cool ingredients and pour into a Whip. Slice 1 banana in each of the pie Pour mixture evenly into the two crusts. Pour into crust. Stir the sweetened condensed milk. Nell Makes 1 large pie. drained 1 can sweetened condensed milk juice of 2 lemons 1 small pkg. sugar and coconut. chopped nuts on top. Spread meringue over filling carefully sealing to crust. chopped pecans juice of 3 1 lemons 1 small can coconut (may omit) graham cracker pie crust can Eagle Brand milk Mix until thick. PIES & PASTRY 350°. Gail T. frozen Stir 2 large ripe bananas pecans or walnuts 2 homemade graham cracker crusts or 2 baked pie shells coconut lemon juice Cool Whip. Add other graham cracker pie crust. Sprinkle coconut and crusts. ROLLS.) container Cool Whip 1 (17 oz. Remove from freezer 30 minutes -52- . Cool Whip. 475° oven 2 to 2 1/2 minutes until Claudette Kayler HAWAIIAN 1 1 PIE large carton Cool Whip can crushed pineapple 1 1 c.) cartons flavored 1 PIE Cool (8 or 9 oz. Mix well. Press into bottom and sides of pie plate.) container yogurt 1 Whip graham cracker crust Mix containers Place in freezer for of yogurt or with 4 more hours. at To serve: meringue is Bake slightly in preheated browned. Stir coconut and lemon juice mixture into the Cool Whip mixture.) can crushed pineapple. Combine ice cream and sherbet in large bowl of electric mixer.BREADS. Refrigerate. Bunn FROZEN YOGURT 2 (8 oz. Freeze overnight. Chill overnight. Combine with melted butter. milk and lemon juice. Blend on low speed. Gradually add 6 tablespoons sugar. Place in freezer. Colson HAWAIIAN 1 PIE (9 oz. Beat until stiff peaks form.

Cool graham cracker crust. Mix melted candy and Cool Whip together and pour into pie shell. thawed a few drops of yellow food color (may be omitted) 1 unbaked graham cracker crumb sweetened condensed milk c. PIES & PASTRY before serving (longer for refrigerator. Chill. softer texture). corn meal brown. Return uneaten pie to Sammie Ussery FROZEN 1 PIE 1/3 c. chopped pecans (No. Put in and lemon juice. Keeps well for an hour before serving. . drained Mix Eagle Brand milk Whip and pecans. Fold in pineapple. test all together is and bake until golden with knife to see if center done. Whip cream soft peaks form. Freeze. Margaret Lisenby LEMON 1 PIE can frozen lemonade concentrate. lemon juice.53.) container large Hershey Cool Whip candy bar in 1 graham cracker crust shell Melt candy bar double boiler. Slowly beat 63786 . grated c. Refrigerate. sugar 1 c.) can 1 (1/2 pt. Helen L. 2) can crushed pineapple. Lynn Colson LEMONADE 1 1 1 PIE large carton Cool Whip small can Eagle Brand milk small can frozen lemonade 1 lemon.) whipping cream until pie shell. 1 can Eagle Brand milk 1 large carton Cool Whip lemon juice 1/2 c.BREADS. heavy cream or 1 carton Chi!! (6 oz. Garner Place in refrigerator for about CHOCOLATE COOL WHIP 1 1 PIE pie (8 oz. milk and lemonade together into in a large bowl. Pour equal amounts 2 pie crusts. butter 1 lemons eggs Mix (juice of rind of one) 2. ROLLS. juiced 2 graham cracker crusts Add Mix Cool Whip. Jennifer Colson LEMON 2 6 PIE 2 1/2 c.) 1 pie shell (15 oz. days.

PIES & PASTRY lemonade concentrate and sweetened condensed milk. Generously grease tiny muffin tins with Crisco and dust with about 1 teaspoon each graham cracker crumbs. Mix eggs. cream of tartar 2/3 c. cornstarch and salt. sugar and egg 3 yolks. Makes about 60 tiny tarts. Return to oven 5 minutes or until set. Skidmore LEMON CHEESE TARTS (Tiny) 2 (8 oz. 3/4 c. 2 1/2 Tbsp. Top with the sour cream mixture. egg whites (4) 1/4 tsp. sugar and juice. salt 4 egg yolks. sugar cornstarch 1/4 tsp. Whip cream and add to mixture. Bunn PIE LEMON MERINGUE 1 1/2 c. Cook to a custard and cool.) pkg. Makes 6 large servings or 8 smaller servings. sugar saucepan. salt In 1/4 tsp. Cream cheese. Mix well (but do not overbeat). cream cheese granulated sugar 3 eggs. Chill at least 3 hours.BREADS. Add food color. extract. Gradually stir -54- . Remove from oven and cool 5 minutes. Cool 10 minutes. If wished. lemon juice sugar 1/2 pt. Pour in pie shell. graham cracker crumbs may be sprinkled over pie before chilling. vanilla until well blended. lemon extract Sour Cream Topping: 1 c. butter or margarine 1/4 c. Add lemon Beat the egg whites until stiff peaks form. remove from pan. Let set overnight in refrigerator. Sarah C. Keep refrigerated. cream 1/2 c. slightly beaten 2 Tbsp. 1/3 c. Fill tins half full with cheese mixture. Gail T. separated 1 tsp. combine sugar. Stir sour cream sugar together topping ingredients 1 tsp. in Nell Colson REBECCA'S LEMON 3 PIE eggs 4 tsp. Fold into cheese mixture. ROLLS. about 1 teaspoon. Sprinkle vanilla wafer crumbs on bottom for crust and a few on top. Bake at 350° for 15 minutes. lemon juice Meringue: 2/3 c.

PIES & PASTRY over medium heat. rind and Let cool. done.BREADS. layer of Sprinkle dish with 3 tablespoons brown sugar. 11 /2 1 c. Remove from heat. lemon juice raisins until in pie crust salt. juice and thick. Pour into pie shell. . Mix well. Boil 1 Bring to a boil constantly. Top pie and brown oven. Place pie crust on top or lattice strips of unbaked pie shell.55. salt 1/2 c. add sugar. Stir again and boil 1 minute. butter sugar orange juice orange rind 2 Tbsp. Add butter and stir until melted. dry dry Cream butter. minute. Pam Lisenby SOUTHERN STYLE 2 c. Add lemon juice. Mixture will ringue. salt 3/4 c. milk 1/4 tsp. Maner PEACH COBBLER 1/4 c. pastry. Beat egg whites Beat to until blend. casserole. Then place with batter bake at peaches or any other fruit 400° for 35 to 40 minutes. c. Makes 1 deep-dish or 2 regular pies. then turn oven back to 350° until Ella H. baking Sift powder ingredients well. until stiff. baking powder 1/4 tsp. stirring be thick and clear. milk egg 1/2 c. Pour back into saucepan. foamy. vanilla 1/2 c. lemon butter. 1 cornstarch Tbsp. Stir a little hot mixture into egg yolks. Add orange juice. boiling water 1/8 tsp. Add in sugar. Beat of tartar. ROLLS. lemon juice peaches or any other fruit you 2 tsp. Skidmore BEST PEACH COBBLER 8 firm peaches. peeled and sliced or one large can sliced peaches 1 stick margarine 1 tsp. raisins 1 c. Cool while making mein 1 1/2 cups water. 1 tsp. Cook cornstarch Put in boiling water with sugar. Add salt and cream 1 tablespoon at a time. 1/3 c. Remove from heat. Cover and Sarah C. flour 1/2 tsp. desire together. Add Butter a egg and beat Alternate ingredients desired. 1 RAISIN PIE 4 Tbsp. with liquid. salt 1/4 c. Bake at 450° for 10 minutes. 1/2 c. 1 1 shortening sugar 1/4 tsp. sugar water plain flour 63786 .

until Add remaining with Separate eggs. baking powder and salt and add to cream mixture if alternately with milk. peach juice Mix remaining sugar with 1/2 using canned peaches. (heaping) 1 baked pie shell Add to boiling water. flour 2 c. Cream margarine and 1/2 cup sugar. Line with peaches. sugar 1 c. Stella Almond PIE FRESH STRAWBERRY 1 1 c. Place strawberries -56- . c. pecans ingredients. 1 melted egg Mix flour. Byron Dunlap DATE 4 PIE 2 Tbsp. peach mixture and bake 375° oven for 30 to Mrs. c. PIE almond 1/2 c. cornstarch Mix sugar. PIES & PASTRY Grease 10-inch casserole dish. and cool. sugar and almond bottom of 13-inch Pyrex dish. sugar flavoring 2 to 3 drops Topping: 1 1 c. butter and egg. lemon juice 1 tsp. Place on top 35 minutes. beat yolks a pinch of salt. Bake firm at 350° for about 40 minutes. top browns. melted 1 Tbsp.BREADS. Bake at 350° for and stir hour or until until Pam Lisenby NO CRUST PEACH fresh sliced peaches (heaping) 2 Tbsp. in Cook baked until thick. sugar flour 3/4 stick butter. over peaches. Pour over batter. Add stiffly beaten egg whites. Mix flour. cornstarch and Remove from heat jello. Pour into shells. Mix flavoring. dates 1 c. strawberry jello sugar pinch of salt 3 Tbsp. flour. Add peaches and place listed: in in topping ingredients of in order sugar. allspice 2 unbaked pie shells eggs pinch of salt 2 c. orange juice 2 Tbsp. boiling water 3 Tbsp. Bring cup to of Spoon mixture water or use the 1 a boil sugar dissolves. Add vanilla. ROLLS. butter.

Nell Colson SOUTHERN STRAWBERRY 3/4 c. 1 c. Place until strawberries Yield: pour gelatin firm. vanilla 1/3 c. salt all lumps are out. If using deep-dish 63786 . salt c. Stir in butter. mashed pumpkin 1 c. Pour bake at 450° for 10 minutes. Cook. 1 c. ground 1 tsp. cornstarch. 1 4 eggs. butter. 1 sugar 1 qt fresh strawberries (9-inch) baked pie shell Combine Bring to a sugar. 1 c. cornstarch 2 Tbsp. Chill and water until in a saucepan. mixture.57- . Reduce heat to 350°. corn syrup Cool. melted butter Blend Add eggs. PIE sugar 1 Tbsp. 1 PIE vanilla mashed sweet potatoes milk 1 2 1 box instant eggs tsp. pie shell in and stirring until sugar. shell. except pastry shell. in boil. and vanilla. moderate oven until brown. cooked. bake an additional 30 to 35 minutes or until set. PIES & PASTRY pie shell. beaten 2 Tbsp. stirring dissolved. light corn syrup 1 c. tsp. one (9-inch) pie. Chill overnight or several hours.BREADS. sugar milk 1/2 tsp. salt 1/8 tsp. preserves milk. SWEET POTATO 2 c. Bake in uncooked Stella Almond PIE nutmeg cinnamon TRADITIONAL PUMPKIN 1 1/2 c. Margaret Lisenby all Combine ingredients into pastry shell. well beaten 1/2 c. Ora Mae Lisk DAMSON PRESERVES 1 c. 1 2 eggs. strawberry flavored gelatin 2 Tbsp. ROLLS. thickened. melted orange extract unbaked pastry shell mix well. 1 PIE Damson preserves brown sugar milk 1 tsp. until in stirring constantly clear and Add pie gelatin. ground 1/8 tsp. Top Dream Whip or Cool Whip. Pour with filling over berries. Makes 2 regular pies. vanilla pudding stick sugar margarine Mix ail together.

1/4 3 1 abutter eggs sugar tsp. grated squash Tbsp.BREADS. Bake at 350° for 45 minutes. -58- . PIES crusts. Margurette Quinn CRUSTY COCONUT 1 1 PIE 1/2 c. flour 3 eggs 1 1/2 c. vanilla Pour milk over coconut and set aside while creaming butter and sugar. Add eggs and beat mixture well. Pour in crusts. Pam Lisenby VON'S SQUASH 3 1 1 PIE c. cups and milk to 1 1/4 cups. Double recipe Pam Lisenby pie shell. ROLLS. Makes 2 pies. Then add coconut and flavoring. coconut flavoring 1/2 c. vanilla melted 1/2 c. Lila Weathersbee COCONUT 1 PIE coconut or margarine. sugar Mix all well. milk Mix all ingredients together for 30 minutes. coconut flavor 1 Tbsp. coconut c. melted 1/2 stick 1 3 eggs 2 pie shells all Mix ingredients and pour into pie shells. sugar margarine. butter tsp. c. PASTRY sweet potatoes to 2 1/2 Bake 20 minutes or until done at 350°. 3 whole 1 sugar eggs 1 1/2 c. grated raw squash 1 1 Tbsp. Bake at 350° for about 30 minutes or until pie is golden brown and firm. lemon juice Tbsp. 1/4 c. lemon juice 1/2 tsp. Bake at 350° into unbaked and pour for 2 pies. at 350° for about 45 Ethel Blalock SQUASH COCONUT 2 1 PIE c. increase 8. flour tsp. milk 1/4 c. Bake minutes or until done. Pour into an unbaked pie shell.

Pour into Bake at 375° for 45 minutes. add flour Grease pan with Bake 30 to and stir in remaining 40 minutes at 350°. flour Set oven at 375°. sugar 3/4 c. sugar 2 1/2 Tbsp. ROLLS. PIES & PASTRY COCONUT 1 stick butter. sugar 1/2 c. blend with ingredients. Nuts or coconut may Margaret Lisenby CHOCOLATE 1 PIES milk c. sugar 7 Tbsp. 1 (7 oz.) can flake coconut Beat eggs. vanilla 63786 -59- . Ethel Blalock CHOCOLATE CHESS 3 c.BREADS. vanilla 1 c. vanilla 1 c. Mix in all ingredients and eggs well. vanilla Beat Pour in good size pie plate. Bake for 30 or 35 minutes. unbaked pie be added. self-rising flour 2 c. salt 1/4 c. cocoa 3 Tbsp. Betty Austin OWN CRUST EGG CUSTARD 4 1 eggs c. melted 5 beaten eggs 2 c. 2 Tbsp. flour 1 PIE 4 1 eggs stick margarine tsp. Melisa Isenhour Nancy Lisenby IMPOSSIBLE 5 1 PIE eggs 3/4 c. margarine 1 large can milk 1 Tbsp. butter. cocoa 1/8 tsp. 2 pie shells Mix together and bake at closer to 325° for 30 minutes (sometimes it is 45 minutes). milk 2 unbaked pie shells Melt margarine. sugar. Make a glaze on pie with stiffened egg whites. 1/2 stick margarine 1 tsp. Add other ingredients and mix well. buttermilk PIE coconut 1 Tbsp. sweet milk vanilla 1/2 stick butter 1 tsp. sugar 3 Tbsp. beat. cornstarch 3 2 egg yolks c. shells.

Mix other Bake at 350° 35 to 40 minutes Mary Louise Colson ingredi- or until PECAN 1 PIE 1 stick margarine. Beat in vanilla. Top with meringue and bake in 325° oven until lightly browned. Pour into baked pie shells. vanilla cream salt and cornstarch. vanilla and evaporated smooth. Sarah Lee Mix together sugar. Add cream of Beat at high speed until egg whites are foamy.BREADS. This pie freezes well. flour 1/8 tsp. sugar 1 c. butter and sugar. Stir sugar and is until batter whipped cream (optional). salt small can evaporated milk pecan halves deep dish pie crust c. flour box light brown sugar 1/2 c. vinegar coconut 2 (9-inch) unbaked pie shells c. Makes 2. water sugar 1 1 1/2 c. Serve with whip blend milk. add eggs and beat. Slowly add tartar. hot 1 tsp. Mix in pecans and pour into pie shell. In medium saucepan. raisins eggs stick butter 1 c. Mix in egg and milk. Preheat oven and cookie sheet to 350°. Cool. sealing meringue to pie shell. ents and pour into pie shells. butter. milk -60- . sugar of tartar 1/2 tsp. Jean Riggins NUDGE'S "OH SO GOOD PIES" 2 4 1 1 c. sugar and beat until whites hold a stiff peak. salt. whipped topping c. Cream done. cocoa. Add margarine and vanilla. 1 pecans. yolks Stella Almond PIE FUDGE PECAN 1/2 c. Spread over pie. Add cocoa and in stir until dissolved. 6 Tbsp. chopped Tbsp. melt Add hot water. With wire flour mixture. Meringue: Have egg whites at room temperature. cocoa 3/4 c. vanilla 1 1 2 c. ROLLS. Cook until mixture thickens. PIES & PASTRY Meringue: 3 egg whites 1/4 tsp. butter or margarine 3 Tbsp. Bake on preheated cookie sheet for 50 minutes or until a knife inserted 1-inch from the edge comes out clean. melted 2 Tbsp.

Makes two pies. 1/2 c. eggs Tbsp. white Karo syrup 1/2 stick butter. pecans melted in Place pecans together. 3 1 PIES & PASTRY 2 c. Mary Frances Colson PECAN 1/2 stick butter 1 c. vanilla flavoring Mix and pour into two pie chopped pecans Bake 350° shells. vanilla c. ROLLS. mixing well. deep dish pie shell. butter. vanilla Mix and bake 325' oven until solid Lila when you test it. Bake Mix other ingredients 350° oven for 15 minutes. slightly beaten 1 sugar 1 c. PIE 3 eggs white sugar 1/4 c. Turn into Bake at 450° for 10 minutes. vanilla 1 c. firmly packed brown 3 eggs. 1/2 c. Reduce temperature to 350°. brown sugar white Karo syrup in 1/2 c. Weathersbee PECAN 1/3 c. PIE 1 butter tsp. melted 4 eggs. syrup and vanilla thoroughly. add brown sugar gradually and cream. white sugar 1 c. 63786 -61 . bake for 25 minutes longer. beaten tsp. Susie Bowers MOTHER'S PECAN 3 eggs 1/2 c. Beat eggs and add to mixture along Pour into 2 unbaked pie crusts. vanilla 2 Tbsp. 325° for 40 or 45 minutes. in Pour mixture over pecans. corn meal Melt margarine. with other ingredients at 1 1/2 c. and mix. PIE salt pinch of 1 tsp. light corn syrup 1 (9-inch) chopped pecans unbaked pie shell Cream Blend in pie shell. water pinch of salt 1 box light brown sugar stick margarine. Add eggs and pecans. at for 45 minutes to 1 hour.BREADS. pecans 1 tsp. Mary Ethel Clayton PECAN 1 1 PIE 3 Tbsp. Bake Shake pies to see if done. pecan pieces Add sugar.

For pecan pie. slightly beaten cold water Tbsp. shortening pkg. shortening Mix flour mixture looks like and salt. (approximately 15 minutes Curlee BROWN SUGAR 1 c. light and fluffy. water and vinegar at one time and mix fourths and until moistened. beaten Mix sugar and flour together.BREADS. divide intol for weeks. butter. cut coarse meal. salt 1 CRUST 1 1/4 c. Emma S. buttermilk 1/4 c. vanilla 3 eggs unbaked pie crust until Cream together butter and vanilla. roll out. milk 1 2 Tbsp. butter. vinegar 1 1 tsp. Form into a ball. ROLLS. egg. Dunlap Heritage Recipe MOTHER'S OLD-FASHIONED VINEGAR 1 PIE 1/2 c. Then mix all l 62- . several! Margaret Lisenby ANGEL BISCUITS 5 c. yeast 2 c. vinegar c. sifted all-purpose flour 1 tsp. sugar 2 Tbsp. sugar in Dissolve yeast 2 tablespoons of warm water. Cool on rack. packed tsp. Add in . Freezes good. vinegar and outer Beat until Pour into pie crust. place 1 cup pecans in bottom of pie shell. Add milk. Nell Colson PIE 2 1/2 c. flour egg. butter and Pour into unbaked pie shell. self-rising flour 1 1/2 c. Mrs. Bake 350° oven 45 minutes or knife blade inserted a few inches from edge of crust comes out clean. 1 egg. eggs. vanilta 2 Tbsp. to 325° and bake until done Ruth F. vanilla. PIES & PASTRY reduce heat more). melted 3 Tbsp. Bake at 350° until center no longer quivers. flour is in shortening with pastry blender all until' Add egg. 1 PIE brown sugar. sugar well. softened 1/4 c. Dough will keep in refrigerator Makes two double crust pies.

salt Add yeast salt to warm water flour. oil 1/2 c. Cover. Pinch off what you need. Grease 8 1/2x4 1/2-inch loaf pan. Bake at 400" 10 to 15 with damp cloth. minutes. active dry yeast 2 1/2 c.) pkg. Add mustard and 1 cup of the cheese. Maner QUICK CHEESE BREAD 2 eggs water 1 1 3/4 c. sugar. Stir Add more flour if needed. Bisquick 3/4 c. dry mustard 1/2 c. does not have to rise. yeast 2 1/2 c. Put on floured surface. warm water in warm water. Mix thoroughly. warm water 3/4 c. sprinkle with remaining cheese. in remaining flour. Knead until smooth. The dough can be refrigerated for 24 hours and Bake at 350° for 30 minutes. Stir in Bisquick. ROLLS. Cut in 16 wedges. and 4 cups Ella H. sugar c. grated sharp Cheddar 2 (5 1/2 oz. tsp. stir in water and Bix-Mix and beat. PIES & PASTRY ingredients together. point side down. take dough out. butter White Bix-Mix Preheat oven to 350°. Put in well oiled bowl. make into rolls. Pour batter in pan. Thompson HURRY-UP BUTTERHORN ROLLS 1 pkg. punch down to get out air bubbles. in large bowl.BREADS. Dough will keep in refrigerator for 3 days. 2 eggs 7 to 7 1/2 flour 2 1/2tsp. let rise 1 Dissolve yeast ly. let rest 10 minutes. Add oil. John W. Place on greased baking sheet. approximately 30 strokes. Cover hour until doubled. Brush with butter or margarine while warm. Martha cheese 2 Tbsp. Bake for 45 minutes. Next day. Beat vigorousTurn onto surface dusted with Bisquick. roll each wedge toward point. Knead until smooth. Donna Maner Hargett 63786 -63- . Roll to a 12-inch circle. Beginning at end. Beat eggs in large bowl. Beat until smooth. Pat Reid REFRIGERATOR ROLLS 2 pkg. Let cool before slicing. eggs. Cover and refrigerate. dot with butter.

corn meal 4 tsp. milk 1 Bisquick sharp Cheddar cheese 2 Tbsp. reserving liquid. Mix egg and Blend in Bisquick. Add onion and half of cheese. beaten c. PIES & PASTRY ONION BREAD 1/2 c. Saute onion in shortening. melted flour. can salmon 1/2 tsp. sugar Drain salmon liquid and milk 1/4 c. TEXAS CORN BREAD 8 oz. Add to dry ingredients and mix just enough to Stir in salmon. Sprinkle with butter. self-rising cornmeal self-rising flour vegetable oil 2 eggs. milk together. Sift together Flake sugar and salt. 1 CORN BREAD 1/4 c. minutes or until done. salmon. well-greased 10-inch iron Mildred McManus SALMON SOUTHERN CORNBREAD 1 (7 3/4 oz. Bake in hot 425° oven for 25 to 30 minutes. shortening egg slightly beaten 1/2 c. Skidmore salmon. corn meal. Combine egg. Bake for 20 to 25 minutes. 2-inches. and sugar. 1 8x1 Robbie Vaughn SKILLET 1 c. baking powder 1/4 c. 1 c. Place in well-greased baking dish.BREADS. oil Preheat oven to 350°.) c. 8 x 8 x moisten. well. buttermilk flour Tbsp. butter. Mix until Bake at 400° Pour golden brown. salt 1 1 1 c. baking powder. brown sugar Combine meal. ROLLS. 1 chopped onion Tbsp. Sarah C. Combine all ingredients and bake 25 to 30 Susie Bowers -64- . beaten 1 c. self-rising corn meal 1/3 c. Sprinkle with remaining! Spread cheese. 1 sifted flour egg. Preheat oven to 400°. Combine remaining into ingredients. beaten 1 1/2 c. 1 c. into greased 1/4-inch round pan. salmon liquid and butter. skillet. melted butter 1 1/2 c. Mix with dry mixture. sour cream 1 small can cream-style corn 2 eggs.

baking tsp. ROLLS. flour and yeast and mix well. spice cake mix pkg. brown sugar margarine 1/2 c. Ella H. Gradually beat in rest of flour until smooth and elastic. instant vanilla pudding 2 large 1 bananas 4 1 eggs c. 1/2 c. cinnamon 1/2 c. nut meats Mix eggs. soda 1 powder 2 c. all-purpose flour pkg. 375°. yeast 1/2 c. milk 1 1/2 c. nut meats water Topping: 3/4 c. Divide into coffee cans. Add dry ingredients and vanilla. Maner together oil flour. Bake in 2 loaf pans (4 x 8-inch) or a Bundt pan at 325° for 45 minutes. sugar and salt until warm. Sift tsp. oil pkg. Beat sugar. Cover top with foil water. Pour over loaves before cool. about 5 minutes. sugar 1 c. flour 2 c. corn oil sugar 1/2 c. Betty Walton COFFEE CAN SALLY LUNN 4 c. cooking oil 1/4 tsp. salt. oil. Beat in eggs. Combine 63786 -65- . bananas and nuts in blender. vanilla cinnamon. soda and baking powder. Bake at 350° for 45 minutes. oil. Let rise in warm place until about 1-inch from top of can. salt beaten (1 Preheat oven lids. Stir well.BREADS. shredded zucchini 3 eggs 1 chopped nuts 11/2 tsp. c. 1/4 c. Let cool 15 minutes and remove from cans. Pour over cake mix and instant pudding. Melt topping on range. Add to Stir well to dissolve. 11/2 tsp. about 1 hour. Add shredded zucchini and nuts. Line pans with foil. eggs together. water. Grease well 2 pound) coffee cans with 1/2 of flour and yeast in large mixing bowl. Put on lids. Heat milk. Makes 2 loaves. Take off lids and bake in preheated 375° oven about 30 minutes until bread is puffed and brown. salt 1 tsp. PIES & PASTRV ZUCCHINI NUT BREAD 3 c. and BANANA 1 1 SPICE LOAF 1/3 c. water to 2 eggs.

BREADS. PIES & PASTRY if browning too quickly. ROLLS. <<< Extra Recipes >>> -66- . Serve warm with butter or toast Jo Avett it. Good for breakfast.

cs "t & Connections . (iooVw.r (tataes.

brittle ball in cold water Copyright © 1978 Fundcraft Publishing. threads in water which will not soften when removed from water Caramelized Sugar 310-321 degrees Caramelized Sugar first melts. Drop a little syrup into small bowl of very cold. Clip it to the side of the pan after syrup boils. CANDY DEGREES 230-234 degrees STAGE Thread COLD WATER TEST Syrup spins 2-inch thread when dropped from spoon Fudge. then becomes a golden brown and will form a hard. Cold-Water Test: Remove candy from fire. not just foam. but not ice cold.Candy Testing Thermometer Test: Check candy thermometer in boiling water. Taffy 250-266 degrees Hard ball Syrup forms hard although it is pliable ball. Inc. If it doesn't register 212 degrees. Caramels 244-248 degrees Firm ball Candy will ball roll into a firm but not hard ball which will not lose its shape upon removal from water. Use a fresh cupful of cold water for each test. Always make sure candy thermometer is covered with liquid. if possible. add or subtract the same number of degrees in recipe. Butterscotch 270-290 degrees Light Crack will form threads water which will soften when removed from water Candy in Peanut Brittle 300-310 degrees Hard Crack Candy brittle will form hard. Fondant 234-240 degrees Soft Ball Candy will roll into soft ball but quickly flattens when removed from water Divinity. water. . Form into ball with fingers.

Crisco 5 eggs. lemon flavoring 1 tsp. Bake at 325°. rum or almond flavoring unsifted flour milk Alternately Add eggs and flavorings. red food coloring 3 c. ending with flour. Ruth Clayton Mix sugar and shortenings. water sugar together well. Mix 1/2 cup sugar. c. margarine and sugar. Ice with cream cheese icing. salt 1 c. Mix well. c. NELL'S 1 c. slightly beaten 1 tsp. Add eggs. butternut flavoring tsp. Mix tube pan. sugar 5 eggs. COOKIES. 1 LEMON POUND CAKE 1/2 tsp. Start with a cold oven. Bake at 325°. Add eggs one at a beating Add dry ingredients alternately with milk.CAKES. 1 c. juice of one lemon and enough water Glaze: -67- 63786 . Don't open oven for 1 hour. baking powder milk tsp. Pour into well-greased and floured 10-inch Bake at 325° for 1 hour and 20 minutes. FLAVOR POUND CAKE 1 1 1 tsp. flour 1/2 tsp. Add lemon flavoring. Crisco powder stick margarine c. FROSTINGS & CONFECTIONS RED VELVET POUND CAKE 2 sticks margarine Crisco 3 c. flour. baking 1/2 tsp. vanilla Cream coloring. 3 3 5 sugar plain flour milk 2 Tbsp. Cream time. FIVE 3 c. slightly beaten 1/2 c. Ruth Clayton cold oven. together shortening and sugar. vanilla flavoring 3 1 c. lemon extract eggs Glaze: lemon juice 1/2 c. Bake in tube pan for 75 to 90 minutes. this vanilla and food Mix well. Crisco. well. coconut flavoring tsp. 1 2 oz. sugar 2 sticks margarine 1/2 c. milk. add flour and milk. Mix alternately with mixture the flour and Start in ending with Bake in tube pan for 1 hour and 15 minutes.

Gradually add Add eggs one at a time. 1 c. Then add another egg in same manner until all are added. almond flavoring 1/2 tsp. Add flour mix and turn at once into pan. white! for flour. Sarah C. baking powder (add 1 1 eggs c. and beat well. butter 3 1 c. Combine baking powder. shortening 1 lb. . Nancy Vick McSwain MRS. Skidmore i POUND CAKE 1/2 lb.! 1 1/2 with hours. COOKIES. Add vanilla and nuts. 1 last) c.- Alma Rutledge Nancy Lisenby -68- . Crisco 3 6 3 c. (Do not boil. 1/2 1 c. Cool cake for 15 minutes before removing from pan. salt 1 Tbsp. chopped nuts box light brown sugar tsp. I Bake 1/2 to 2 hours at 325°. Addji a time milk. Dust powdered sugar. sugar flour (sifted twice) tsp. Add sugar and work until ver light. Gradually add sugar. 1/2 tsp. BARRINGER'S 1 POUND CAKE mace 1 butter. Bake at 325° sugar.CAKES. flour. and remove from pan. FROSTINGS & CONFECTIONS! in added to juice to make 1/2 cup. shortening and brown sugar. plain flour sugar c. Have oven heated to 325 Have ingredients measured as mixing must all be done by hand or at very low speed on mixer. Add spice or vanilla and 1 egg at a time and stir until th yolk cannot be seen.) Pour over warm cake. Cream the butter. After sifting flour twice. 1/2 tsp. vanilla 1/2 c. milk Cream eggs one 1 together at butter and Crisco. 2 c. flavorings adq| alternately with Add and then add baking powder. vanilla tsp. butter 1/2 c. Nell Colson sugar is Let set a few minutes until 1 CARAMEL NUT POUND CAKE 1 c. granulated sugar c. sifted 5 unbeaten eggs Have a round pan greased and floured. salt and add alternately with milk. baking powder milk 5 eggs Cream butter. Bake slowly about a n hour. Heat small pan dissolved. packed solid 2/3 c.

cocoa 2 tsp. 2 tsp. 1 1/2 c. flour 3 5 Tbsp. Combine flour. softened 1/2 c.CAKES. sugar 5 eggs 3 c. butter. baking 1/4 tsp. 3 5 shortening sugar tsp. salt 1 powder 3 c. sugar water butter 1/2 tsp. John W. Cool on rack and remove from pan. butter 1 1 c. Pour batter info greased and floured 10-inch tube pan. hot water last) Glaze: 1/2 c. 1 c. 1/2 c. add to creamed mixture altermilk. 1 c. L. Bake at 325° for 1 hour and 45 minutes or until toothpick inserted in center comes out clean. Cream Add shortening and sugar together. Mix until blended. milk 1 1 tsp. pineapple juice cake. baking powder and salt. Save juice for glazing 63786 -69- . salt sweet milk powder eggs c. coconut flavoring Topping: 1/2 c. Combine 1/2 cup sugar and water in small pan. Drain pineapple. Bake hour and 10 minutes 350°. time. ground cinnamon chopped pecans crushed pineapple (add 1/4 c. sugar 1/2 c. Crisco shortening 1/2 tsp. vanilla. baking 1/2 tsp. rum flavoring tsp. Add almond and rum flavoring Pour over hot cake. Bring to boil. all-purpose flour c. Gradually add sugar. beating after each addition. FROSTINGS & CONFECTIONS CHOCOLATE POUND CAKE 1/2 c. Nell Colson KENTUCKY POUND CAKE 2 1/2 c. Crisco oil 4 eggs 2 Tbsp. Stir in rum and coconut flavornately with ing. self-rising flour 2 c. Sift Add eggs one at a milk 1 and dry ingredients together and add to at mixture. almond flavoring rum flavoring and Crisco. sugar 1 1 1/2 tsp. beating until Add eggs one at a time. COOKIES. Thompson Margaret Lovelady FOUR FLAVOR POUND CAKE 1 c. vanilla butter. light Cream and fluffy. c.

Heat Pour over warm not boil) 1/2 cup sugar and 1/2 cup pineapple cake.) pkg.CAKES. Mix dry ingredients. I Linda Robinson I -70- I . Grease pan (Bundt. one vanilla. Mildred cheese. cream of tartar tsp. putting all milk in before all dry ingredients. Add crushed pineapple last. salt cream cheese. Add and floured 10-inch Bake 1 1/2 hours or tested done. and eggs. Mix well. butter 1 1 1 1 sugar eggs 3 1/2 c. each addition. margarine. 1 (8 oz. pecans and hot water. vanilla tsp. at butter. plain flour sweet milk 3 tsp. 3 6 Crisco sugar eggs 3 3/4 c. Bake at 325° for 1 hour and 10 (do still minutes. Putl lemon and vanilla in milk. Beat well. baking powder tsp. c. Add one egg at a time. vanilla 3 c. tube or oblong). Crisco 2/3 c. softened sugar 2 tsp. Nancy Lisenby COLD OVEN POUND CAKE 2/3 c. Cream butter and Crisco with sugar. flour 1 milk Grease tube pan and flour. in sugar and cream Beat well after Pour into greased Set oven at 275°. for 1 Bake in tube pan at 300° 1/2 hours. tsp.) at 300° for 1 1/2 hours. butter. one cup at a time. Slightly COOKIES. Nell Colson CREAM CHEESE POUND CAKE 1 c. (Do not preheat. 3 c. Glaze: juice. Add dry ingredients and milk gradually to Bake in cold oven mix. Then add flour. Cool pan. and pan. 1/2 c. a time. FROSTINGS & CONFECTIONS cinnamon. and flour beat eggs and sugar and Crisco oil. McManus BUTTERNUT POUND CAKE 1 1/2 c. cake flour Combine Add flour salt margarine. tube until Place in cold oven. lemon flavoring c. cake 3 5 c. butternut flavor 3/4 c. softened softened 6 large eggs 1/4 tsp.

salt tsp. for 1 hour 1 tsp. all-purpose flour 1/2 stick butter 1 c. one flour. Bake at 325° sifted flavorings. POUND CAKE 1 1 1 vegetable shortening sugar large eggs tsp. 1 baking powder (optional) tsp. Cream mixing well. 63786 Add eggs one at a time and beat Add vanilla. cake tests done. Cream Add shortening flour and salt. powdered sugar softened 1/2 tsp. 1 c. Add batter and bake at 325° for 1 1/4 hours sugar. together butter and cream cheese. -71- .CAKES. Orange Crush orange flavoring tsp. vegetable shortening 3 1 1 c. Add powdered sugar and Spread over warm cake. sugar 5 eggs tsp. vanilla at a time. cool. use lemon flavoring instead of orange. CONFECTIONS BUNDT POUND CAKE 2 sticks butter 2 c. vanilla flavorings. Cool in pan on rack 30 minutes to 1 hour. COOKIES. vanilla (8 oz. all-purpose flour 5 large eggs 1/2 tsp. orange flavoring (3 oz. sugar 2 c. Gradually stir in pineapple. stopping about three times to scrape sides of bowl and beatPour into pan. plain flour pineapple with juice well. or more vanilla or any preferred flavoring room temperature for at least two hours. shortening. Put 350°. butter and sugar. (except add flavoring after mixing). cream cheese. and or until Grease bottom of tube pan.) pkg.) can crushed c. Beat on medium speed of mixer 10 minutes. c. Bake at 350° about 1 hour or until tests done. Cream Lisa Davis PINEAPPLE 2 3 8 3 c. FROST I NGS 8. Jo Avett ORANGE CRUSH POUND CAKE 1 c. Turn onto rack to Have all ingredients at Preheat oven to cake pan. Add tube pan. Frosting: 1/2 stick butter 1 Add eggs. Grease and flour lightly a large heavy Bundt all ingredients into large bowl of mixer at one time. with Add Crush alternately Pour into greased and floured 9-inch and 10 minutes. ers. 2 3/4 c. Sundrop can be substituted for Crush. no longer.

shortening and add other ingredients as in other (No baking powder. mixture. letting it dribble down several hours before serving. Beat yolks 1 well. sides. Stir juice. salt tsp. vanilla sugar and baking powder and add to Beat whites until stiff but not dry. Note: COOKIES. and pour over cake. 4 large eggs milk Cream sugar and pound cakes. vanilla c. minutes. Glaze: 1 Tbsp. in into yolk Fold crumbs and nuts. sugar Crisco 3 1 1 1 2 sticks butter 1/4 c. greased and lined with waxed paper. Meanwhile.CAKES. Spread layers with whipped cream. c. Katherine Collins and 2 eggs.) Bake at 350° for about 1 hour and 15 Mildred Norwood CARAMEL NUT CAKE 6 eggs. vanilla tsp. chopped walnuts 1/4 c. Lefler Add 1 teaspoon NORWOOD "WEAKLY" POUND CAKE 3 c. Combine yolks. lemon flavoring c. butter 1/2 tsp. Add teaspoon vanilla. graham cracker crumbs 1 Tbsp. beaten 1 tsp. Cool. brown sugar Mix vanilla and boil about 10 minutes. Cool. butter 1/4 c. combine brown sugar and flour in saucepan. vanilla i -72- . Add orange ened. in butter vanilla. flour tsp. separated 1 1 1 baking powder 2 c. orange juice 1/4 c. cake flour 2 well beaten 1 eggs ' 1/4 tsp. RED DEVIL'S FOOD CAKE 2 c. Remove from pans. brown sugar 1 pt whipping cream 2 eggs. flour 1 c. Grace U. FROSTINGS & CONFECTIONS in There is no baking powder or soda this recipe. milk 1 c. 1/2 c. sugar tsp. Pour into two Fold (9-inch) cake pans. Bake at 325° for 30 to 35 minutes. Refrigerate for Cook over low heat until thickPour over cake. Cool mixture.

milk cake according to package directions. soft 1/2 c. 1/2 c. Add eggs and vanilla. Dover Farms 1 frozen coconut carton Cool Whip 1 c.73. Add flour mixture alternately with milk. Let stand. 1/3 pkg. Cover and refrigerate yeast in overnight. 1 dry yeast in 2 1/4 cocoa Tbsp. Soften 2 1/2 tablespoons warm water. slightly Mix top. Mix in softened yeast. Let stand 5 minutes before turning out. sugar milk 1 (7 oz. mixing until light and fluffy. then pour over cake. cake mix with 1 teaspoon coconut flavoring and bake as While warm. Bake in rectangular and sugar until sugar is dissolved. 1 warm water shortening sugar 1/2 c. Make pan. Put shortening in Gradually add bowl. Beat until smooth after each addition. vanilla and flavoring (add enough water to this mixture to make sugar. Vick GREAT COCONUT CAKE 1 1 tsp. pierce cake with toothpicks and pour milk.) pkg. Laura Frances Young COCONUT CAKE 1 1 box white pudding recipe cake mix c. Cool and add 1 container (small) of Cool Whip and 1 package fresh frozen coconut. warm water flour before measuring and add salt. 2 cups). Pour into prepared cake pans. 2/3 c. Sprinkle with cooled with coconut. COOKIES.CAKES. Grease 2 deep 8-inch cake Dissolve soda in 2 1/2 tablespoons warm water. Frost with favorite frosting. Let stand. Pour over cake. pans. beginning and ending with flour. Sift small can evaporated milk 3/4 tsp. baking soda in 2 1/2 Tbsp. Sarah Lee 63786 . sugar. Refrigerate. FROSTINGS & CONFECTIONS 1/2 c. vanilla tsp. Deluxe white cake mix coconut flavoring evaporated milk powdered sugar Mix 1 tsp. Stir into cake mixture. Next morning. Bake 30 minutes or until cake shrinks from sides of pans. reserving a little for the coconut. preheat oven to 350°. Sift cocoa and add to batter. Then Keep spread Cool Whip Mary and Ella sprinkle with remaining refrigerated. 1 coconut flavoring water directed. .

Beat well. COOKIES. then ice using Cream Cheese Icing. Spread pecans on top of cake. cream cheese 1/2 c. cream cheese. cold water nutmeg cloves Tbsp. Betty Shankle -74- .) pkg. egg and cake mix with spoon. cinnamon tsp. Cool this mixing Then addition.) pkg. sugar Crisco oil 2 tsp. vanilla Cream ingredients layers. Makes 3 (8-inch) Let cool. mixture slightly and add other ingredients except the little flour. finely grated carrots 2 tsp. cinnamon 2 c. Mix margarine. soda Icing: 1 tsp.CAKES. mixing well after each pans (6x3 1/2 x 2-inch) well(A large Bundt cake pan may be used. soda (dissolved 1/2 c. Bake 45 minutes at 325° or 350°. Add remaining and mix well. raisins and apples all in water at for 10 minutes. 2 egg box yellow cake mix eggs Mix 1 softened box 10x sugar margarine. loaf a time. 2 1 1 c.) Joyce Reid CHESS CAKE 1 1 1 stick margarine. Put chopped Nell Colson RAISIN 1 CAKE 1 1 (1 lb. 1 stick c. in a little water) 4 c. cream cheese and vanilla. softened 1 (8 oz. a Pour into 6 small Bake 45 to 50 minutes. Bake at 350° until done. add the flour. salt c.) Mix 2 eggs. greased. plain flour Cook well. cream cheese and powdered sugar with electric mixer and spread on cake layer.) box seedless raisins Tbsp. 2 1 margarine sugar cold water or milk level 1/2 tsp. be very stiff. chopped pecans 2 tsp. salt 4 eggs 1 1 stick margarine box powdered sugar (8 oz. Add eggs and beat well. FROSTINGS & CONFECTIONS CARROT CAKE 2 1 c. (Mixture will Spread in 9 x 13 x 2-inch pan. chopped apples 1/2 tsp. 1/2 c. Add powdered sugar. between layers and on top of cake. sugar and oil. plain flour 1 3 c.

FROSTINGS 8. Add second cake layer and repeat all layers. plain flour c. Cake: combine remaining ingredients and pour over bottom Bake at 350° for 40 minutes. Add oil. salt and baking powder in a bowl. Press mixture into of pan. pineapple and pie filling. lemon juice 4 large apples 1/2 c. vanilla sugar baking powder vegetable oil milk flour. Add vanilla and lemon juice. Peel and quarter apples. 1/2 tsp. half of the nuts. cream cheese 3 1 1 box 10x powdered sugar tsp. one container of Cool Whip and one package of coconut. . Serves 35. frozen. 1/4 c. 1/2 tsp.) containers Cool Whip. Chill until serving time. 63786 . into thin slices. Sprinkle evenly over apple Mix sugar. eggs and Pour milk. vanilla instant 1 1 pudding can fruit cocktail. cinnamon 2 eggs melted butter 1/2 c.75. 1/2 tsp. chopped nuts 2 (8 oz. Lisa Davis Sarah Lee pudding [RENE'S APPLE 1 1 CAKE 1/2 c.) pkg. thawed 2 (6 oz. COOKIES. CONFECTIONS OOWIE GOOWIE CAKE Crust: 1 box white cake mix 1 stick butter 1egg Cake: 8 oz. Add one package of prepared by directions on package. oven to 350°. into a greased jellyroll pan. Melt butter in 13 x 9-inch pan. 1 tsp. Combine cake egg and meited butter to form crust. drained large can crushed pineapple. Cut Mix together 1/2 cup sugar and cinnamon. Place apple slices on batter. flaked coconut punch bowl. salt 1 2 tsp. crust. vanilla eggs Preheat mix.CAKES. drained Into 1 can cherry pie filling 2 c. Beat until batter is smooth. sugar 1/2 c. Add half of the fruit cocktail. place one cake layer. Nancy Vick McSwain PUNCH BOWL CAKE 2 yellow cake layers 2 small pkg. Spread evenly.

Bunn CHRISTMAS APPLE CAKE 1/4 c. 1 stick sugar margarine 1/2 tsp. cinnamon 1/4 c. pan. boiling. vegetable oil 1/4 c. sugar plain flour milk tsp. Spoon hot Buttermilk Sauce over warm cake. baking soda tsp. vanilla c.CAKES. soda 1/2 c. orange flour Beat Fold for 1 with in mixture. 1 nutmeg Bake 350° 3 diced apples Mix ingredients tsp. salt 1/2 tsp. flour c. soda at in adding Yield: apples 9 servings. Serve warm. Spoon into tube 1/2 hours. Bake at 350° for 45 minutes. vanilla Beat together. last. chopped walnuts 1 c. vanilla and mixer until well blended. COOKIES. tsp. vanilla -76- . 1 orange juice 2 grated unpeeled apples flaked coconut c. buttermilk Cook sauce Sift ingredients. walnuts and coconut. sugar 1/2 tsp. sugar margarine use evaporated milk) stirring until 1/2 c. cinnamon 1 1 egg tsp. Stir in apple. oil. thick. cornstarch c. ingredients. Evelyn Guffy Spread melted APPLE CAKE 3 2 1 c. 8 x 8 x 2-inch greased pan. electric Gail T. Cool 15 minutes. 2 3 c. Remove from pan. cream (I 1 tsp. stirring constantly to sugar. Mary Jane Komlos 1-2-3-4 CAKE 1 c. Combine eggs. vanilla c. cake as soon as it comes from oven. FROSTINGS & CONFECTIONS slices and butter over cake batter. dry juice. butter 4 1 1 eggs c. sifted flour 1 c. sugar 1 1 3 eggs tsp. butter 1 1 c. 1/2 tsp. Buttermilk Sauce: 1 c. Sauce 1 for Top: 2 1/2 Tbsp. c. Bake at 325° Puncture with wood pick. butter or 1/2 c.

Sprinkle reserved crumb mixture over top. Beat for 3 minutes at medium speed. Cool cake. 1 sugar c. milk 1 1/2 c. COOKIES. Linda Robinson milk). PETER PAUL CAKE 1 devil's food cake mix chocolate icing Filling: 1 c. Mary Ethel Clayton Cut biscuits in cinnamon and sugar. Then put into a greased Bundt pan. sugar and cinnamon together. Add this egg to remaining mixture. fluffy. Cook mallows. Mary Ethel Clayton butter. softened 1/2 c. then cut layers in two with string. salt almond extract gradually adding sugar. Pour batter into greased and floured 9 x 1 1/2-inch round pan. Mix the margarine. Cream Sift flour.CAKES. Pour this over the squares in the pan. one at a time. 63786 . sugar the squares and drop in bag where you have 1/4 of Shake. PEANUT BUTTER CRUMB CAKE 1 c. Beat at low speed milk and just until crumbly. Use but not between layers. Bake 25 to 30 minutes at 350°. baking powder 1/2 tsp. Bake at 350° for 30 to 35 minutes. Add peanut butter. Stir until Add chocolate icing on top and sides.) pkg. cinnamon 1 stick margarine 1/2 c. 3 tsp. Add eggs. Bake at 350° for 40 minutes. milk 12 large marshmallows 1 (12 oz. butter. FROSTINGS & CONFECTIONS 1/2 tsp. Note: Sometimes use 1/2 cup brown sugar for a different taste. stir flour and sugar. coconut. biscuits 4 tsp. peanut butter large egg butter and Set aside 1/2 cup of mixture. creaming until light and baking powder and salt.77. on low heat (sugar and melted. self-rising flour 3/4 c. . Robbie Vaughn In bowl. packed brown sugar 2 Tbsp. coconut Mix cake mix and cook according filling to directions. PINCH CAKE 4 pkg. Add 12 large marshSpread on layers. Add flour mixture alternately with milk and flour. to creamed mixture.

Bake on lowest rack in 325° oven 65 to 70 minutes until cake tests done. to directions making 3 is layers. sugar. separated 1/2 c. cream cheese 1 hot water -78- . form.) 7 eggs. nuts. Slowly beat in remaining 1/2 cup sugar until stiff peaks soft bowl. baking powder tsp. lemon juice and vanilla.CAKES. Lela Maude Lowder PINEAPPLE CHIFFON CAKE 2 1/4 c. chopped nuts whipped cream shredded coconut Bake slowly cake mix according to instructions. undrained pineapple. Invert pan until cake has completely cooled. all-purpose flour 1 1 1 1 1/2 c.) can well-drained crushed pineapple 1 c.) pkg. vegetable oil. vanilla extract 1/2 tsp. salt can crushed sweetened pineapple tsp. FROSTINGS & CONFECTIONS SUPREME CAKE 1 1 1 yellow or white cake mix can Borden's evaporated milk (15 oz. divided 1 1 Tbsp. Pour pineapple completely blended. mixture over beaten egg whites. peaks. baking powder and salt in mixing Add egg yolks. Mix remain- ingredients for When cake Refrigerate. 1 cup sugar. lemon peel Tbsp. Pour Cover with pineapple whipped cream or topping. and cup of chopped Cover with Cool slightly. over the cake the can of evaporated milk. jello (8 oz. and ice with same. Gay Hanback COLD LEMON CAKE 1 1 box lemon cake mix with pudding can sweetened condensed milk 1 1 small can frozen lemonade (8 oz. grated lemon Beat egg whites with cream of tartar to peel. fresh lemon juice (8 1/4 oz. cream of tartar Combine flour. vegetable oil 2 tsp. days before using.) container Cool Whip Bake ing filling cake according filling. COOKIES. completely cool. Sprin- kle with slightly toasted coconut. fold in until Pour into ungreased 10-inch tube pan. stack with Best when made a couple of Shirley Cagle LEMON PINEAPPLE CHEESE CAKE 1 c. 1 sugar 1 box lemon c.

butter melted pineapple. then add sugar. Mix jello. butter (no margarine) 2 c. chopped pecans powdered sugar Mix well. FROSTINGS & CONFECTIONS 1 c. 1 crushed pineapple. salt soda powder tsp. flour tsp. vanilla Topping: 4 Tbsp. COOKIES. Ella H. one at a time. sugar 2 sticks margarine 2 eggs 1 c. Mix cup hot water. Sprinkle 3/4 of pecans. sugar 2 eggs 1 c. Crush graham crackers. melted butter jello room temperature. May be made day before. Beat in Mix flour. vaniiia 2 c. drained carton whipped topping Allow cheese to soften at with 1 32 graham crackers 1/4 c. Add all dry ingredients. baking powder Mix Together: 1 c. add and press into a 9 x 13-inch dish. Fold into batter. with 1/2 of Bake at 350° for 50 to 60 minutes. 1 brown sugar Tbsp. baking 1 tsp. Let cool in pan.CAKES. let cool. 1 2 1 sour cream c. Chill well. baking 1 tsp. Add to crumb crust. Add remaining Top 63786 -79- . batter. Maner COFFEE CAKE 2 c. Chill. Slowly and in sour cream and vanilla. in eggs. 1 chopped pecans 1 1 tsp. Fold sour cream. Add vanilla. Cindy Beane SOUR CREAM COFFEE CAKE 1 c. sugar Cream butter and 2 cups sugar until light fluffy. Then spoon remainder of batter and topping. Turn upside down carefully and dust with powdered sugar. cinnamon and Tbsp. baking powder and salt. plus tsp. dairy sour cream 1/2 tsp. fold Spoon 1/2 of batter in a greased and floured Bundt pan and sprinkle the topping. all-purpose flour 1 tsp. mixture over batter. Spread 1/3 batter into greased and floured sugar and cinnamon 8-inch spring-form pan. cinnamon 1 c. Blend sugar. margarine and eggs together. cheese mixture and whipped topping.

sugar 4 1/2 c. egg yolks almond extract c. Dip in egg white. Prepare 2 packages of whipped topping and spread over mixture. tsp. with remaining nut mixture. mixture. 325° for 1 hour and 20 minutes or Cool completely on wire rack. butter or margarine 1/2 c. vanilla peanut butter sugar until Beat milk and peanut butter together smooth. then in walnuts. Rachel S. FROSTINGS & CONFECTIONS at Bake wooden pick comes out clean. Bake at 375° for 6 to 8 minutes. Press into a 9 x 13-inch pan.) can Eagle Brand 2 c. Remove from baking sheets. Sprinkle with chopped nuts and place in refrigerator for three hours before serving. Lowder EASY PEANUT BUTTER COOKIES 1 (14 oz. margarine 2 eggs 1 2 c. eggs and sugar for 15 minutes. creamed flour to in egg yolks and almond extract. Maner Brian Bowers SWEDISH BUTTERNUT COOKIES 2 1 c. Ella H. balls. Top each slice with cherries. Jean Riggins BANANA SPOT CAKE 1 c. Add roll biscuit mix and vanilla and mix well. graham cracker with margarine crumbs box powdered sugar Mix together 1 cup margarine. until COOKIES. Cool on racks. biscuit mix 1 milk 3/4 c. Shape dough in 2-inch strips about 1/2-inch thick. Nell Colson •80- .CAKES. Makes about 5 dozen. Gradually add mix well. Bake in 425° oven about 8 minutes or until golden brown. Place 2-inches apart on ungreased baking sheets. Drain well 1 large can pineapple and spread on bananas. slightly beaten 1 6 1 tsp. Shape into 1-inch and place 2-inches apart on ungreased baking sheet. Makes 12 dozen. Mix graham cracker cumbs with margarine. together butter Cream and sugar until light i Good for bridal showers. in sugar Flatten with fork. flour 1 egg white. Slice three bananas on top of filling. Spread filling on crumbs. ground walnuts Blend and fluffy.

pumpkin 2 1/4 c. shortening sugar 1 c. 2 tsp. beating well. butter. maraschino cherry halves. FROSTINGS & CONFECTIONS PUMPKIN COOKIES 1/3 c. mixing well. vanilla 1 chopped pecans and water. Add sifted cookie sheet. Add to creamed mixture. butter 2 c. 1 c. baking LADY FINGERS 1 c. flour 4 1 eggs 1/2 tsp. salt tsp. well drained 1 tsp. powder cinnamon sugar. Beth Bowers THOMAS JEFFERSON'S BACHELOR BUTTONS softened sugar 2 eggs. butter 2 1 c. Bake moderate Do not pile together cold. nutmeg tsp. Cut with biscuit in cutter. Bake in and lemon 375° oven. sugar 3 c. 1/4-inch thick and sprinkle sugar on top. plain flour add eggs and vanilla. rolling Add oven. ginger tsp. 1 2 tsp. baking 1/2 tsp.CAKES. Mix well. butter warm water Cream and baking and sugar and add eggs not separated. confectioners sugar pinch of c. beaten 3/4 c. plain flour salt 1/4 c. flour 4 tsp. vanilla tsp. Drop dough by teaspoonfuls 3-mches apart onto greased cookie sheets. Tbsp. COOKIES. baking 1 tsp. lemon extract c. 1/4 1/4 1/4 1/4 1/2 1/2 tsp. extract. Sift together flour. Bake at 375° for 8 to 10 minutes. baking powder 2 Tbsp. vanilla 3 c. black walnuts Cream shortening and dry ingredients. Ginger Colson Marianne Bumgarner-Davis butter Cream and sugar. Sift flour powder together. Drop onto an ungreased Stella Almond 1-2-3-4 COOKIES 1 c. Press a cherry half in center of each cookie. flour in to make until right consistency. vanilla Add pumpkin. salt powder 3/4 c. sugar. Remove from cookie sheets and cool. powder and salt. Add to mixture alternately with water. vanilla Add flour and -81 . water Cream together 63786 butter.

cake mix (any flavor) 1 egg 2 Tbsp. Cocoa Krispies cereal 350°. coconut add the following: peanut nuts. For variation dates. Makes 4 dozen. Mary Louise Colson KENTUCKY COOKIES 1 1 1 box Keebler graham crackers stick butter stick margarine 1 c. chopped almonds white sugar or pecans 1/2 c. or chocolate chips. Place on wax paper to cool. set aside. Add sugar. Separate as you take off of paper. COOKIES. mix well. Drop by teaspoonfuls 2-inches apart on cookie sheets. Add egg. Bake in 325° oven for 11 or 12 minutes. container. Remove from pan. plain flour 1/2 tsp. Stir in flour mixture. baking soda 1/4 tsp. flour. Preheat oven to Lightly grease cookie sheets. water Mix with a fork and with hands. mix well. saucepan.CAKES. vanilla 1 c. sugar 1 1 c. Butter cookie sheet well. FROSTINGS & CONFECTIONS rolls. Form into 1 1/2-inch on ungreased cookie sheet at 300° for 20 minutes or Remove from pan and roll in confectioners sugar while hot. cool on wax paper. until Margaret Lisenby CRISP 1 1/4 c. In large bowl cream butter and sugar until light and fluffy. -82- . Melt margarine and butter slowly and bring to boil. Boil and stir Sprinkle nuts over all. soft butter or margarine 1 egg tsp. Bake 12 minutes. because it's a very stiff dough. Place small balls of dough on an ungreased cookie sheet and bake for 8 Yield: 4 dozen. are made any the of same with 3 tablespoons water butter. Store in airtight Will keep a long time. Add chopped pecans. Remove from oven. salt. Nell Colson CAKE MIX COOKIES 1 pkg. Break crackers apart and line on in cookie sheet as close as possible. Sift salt and soda together. salt COCOA COOKIES 1/2 c. to 10 minutes at 375°. Margaret Skidmore Turn up heat constantly for 2 minutes. Rolled cookies instead of 2. Bake brown. Pour over crackers.

rounder eggs and vanilla. to 375°. vanilla 1/2 tsp. chopped pecans 3/4 c. Allow to cool and remove from pan. drop by generous teaspoonfuls onto greased 63786 . COOKIES. butter chopped nuts tsp. 1/4 c. butter. chopped nuts brown sugar.) Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. For drop cookies. granulated sugar tsp. vegetable shortening margarine grated rind of one orange 3/4 c. FROSTINGS & CONFECTIONS CHOCOLATE PECAN COOKIES 1 can Eagle Brand sweetened 1 c. all-purpose flour baking soda sugar 3/4 c. quick cooking oats. 1 1/2 tsp. Melt milk. Drop on cookie sheet. Robbie Vaughn CHOCOLATE CHIP COOKIES 2/3 c. Add and mix remaining ingredients.CAKES. shortening 2/3 c. Add remaining ingredients and stir until thoroughly mixed. Cook slightly before removing from baking sheet. Makes approximately 35 (1 1/2-inch) squares. butter or margarine. (For softer. 1 all-purpose flour milk 1 (12 oz. Smooth into greased 13 x 9 x 2-inch pan. salt Preheat oven In large bowl. plain flour tsp. Mix in orange rind and chopped nuts. packed 2 eggs 1 c. 1 c. 2 (6 oz. Beat in sugars.) pkg. soda softened c. salt 1 c. granulated sugar egg orange juice tsp. vanilla Preheat oven to 350°.) bag chocolate chips 2 Tbsp. and margarine. 1/4 c. 1 uncooked 1 c.83- . Marianne Bumgarner-Davis Ginger Col son ORANGE-OATMEAL COOKIE BARS 1/2 c. semi-sweet chocolate pieces 2 tsp. Bake for 5 minutes. Yields about 7 dozen cookies. firmly packed brown 3 c. cookies add 1/2 cup flour. 1 3 1 1 c. vanilla Heat oven Mix thoroughly shortening. cream together shortening to 350°. Bake at 350° for 30 minutes. Remove from oven and cut into squares while warm. Bake 8 to 10 minutes or until light brown. chocolate chips and butter on low. Stir in remaining ingredients. egg. orange juice and vanilla until smooth and well beaten. sugars.

Leave for several hours or overnight.CAKES. 2 eggs and powdered sugar with mixer. baking 3/4 c. vanilla 1 1 c. Mixture will be Spread into bottom of 9 x 12-inch pan. baking soda 4 eggs 4 1/2 c. Pam Lisenby very thick. milk 1 1/2 tsp. COOKIES. Pam Lisenby PECAN COOKIE SQUARES 3/4 c. vanilla. mayonnaise 1 tsp. try other cake mix flavors. 3 eggs Blend cake mix. Add airtight container. 2 they hold a peak. For variation. FROSTINGS & CONFECTIONS 14 minutes at 350°. Bake at 350° for 45 minutes. baking powder 2 Tbsp. Bake about 1/2 to 5 dozen. vanilla. Press remaining pecans into dough. Pour over first layer. Cut into squares. approximately 12 squares. Recipe can be doubled. Makes approximately 4 Elisabeth Penry CREAM CHEESE COOKIE BARS 1 1 box yellow cake mix stick margarine. cookie sheets. powder chopped pecans Stir mayonnaise and vanilla until blended. melted 1 1 cream cheese box powdered sugar (8 oz. Press with hands. Blend cream cheese. margarine and 1 egg by hand. if necessary. Betty Walton Mix sugar.) pkg. flour tsp. Press into square 8-inch baking pan. Bake 15 minutes at 350°. coconut or lemon flavoring -84- . sifted flour 2 tsp. Keep in an Preheat oven to 350°. beat egg whites until tablespoons sugar at a time and beat until Fold in one cup of nuts or chocolate glossy and still holds a peak. brown sugar 1/2 c. MERINGUE COOKIES 2 egg whites 3/4 c. sugar 1 c. and 1/2 cup pecans. baking powder CRISP 2 c. Place in oven and turn oven off. salt tsp. chips. SUGAR COOKIES 1 sugar butter or margarine 1 c. Spoon onto ungreased cookie sheet 1-inch apart. Cool. in flour. nuts or chocolate chips In a metal bowl. 1 tsp.

together dry ingredients. Stir in together vanilla. Bake in 375° oven 8 minutes or until lightly browned. Blend in raisin Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes in 400° oven or until light brown. quick-cooking oats coconut 3 eggs 2 c.CAKES. salt 1 tsp. Immediately remove shortening. sifted 1 1/2 c. 3/4 tsp. Mix Drop by teaspoonfuls about 2-inches apart on greased cookie sheets. Beat well. chopped walnuts heat until Simmer raisins and water over medium raisins are plump. salt 2 1 c. 2 1 eggs tsp. flour. thick on floured surface. shortening 1 1/2 c. Makes 5 dozen. Gay Hanback OATMEAL DATE COOKIES 1 c. Add enough water to reserved liquid to measure 1/2 cup. baking soda water 3/4 c. Add well. Nell Colson OLD-FASHIONED OATMEAL COOKIES 1 c. nuts and dates. reserving the liquid. flour 2 c. c. 1 1 tsp. raisins 1 tsp. c. Add dry ingredients alterMix well. oats 1/2 c. vanilla 2 1/2 c. coconut. Cool about a minute before removing from cookie sheet. sugar 1 c. Cream together thoroughly liquid. gradually to creamed mixture.85- . nately with milk to creamed mixture. Nell Colson oats. COOKIES. 1 Crisco shortening brown sugar white sugar 1/2 tsp. 63786 . cinnamon 1/2 tsp. baking powder 1/2 tsp. fluffy. Blend baking soda and baking powder. FROSTINGS & CONFECTIONS and shortening. eggs Stir remaining ingredients. Sift together salt. until light and flour. Drain raisins. Chill dough in refrigtogether sugar Sift Cream well. Beat erator 3 hours or overnight. cookies from baking sheet. chopped dates tsp. Cut with Place 2-inches apart on greased cookie sheet. Roll to dough 1/4-inch floured cookie cutter. about 15 minutes. Add eggs one at a time. in sugar. 1 c. vanilla Cream shortening and sugars in Add eggs. Flatten with bottom of glass dipped in sugar. Bake in 400° oven 10 minutes or until golden brown. and vanilla. cloves 1 tsp. baking powder baking soda chopped walnuts or pecans c.

vanilla Cream margarine beat well. COOKIES. beaten 2 tsp. Note: cream is cheese. water 1/3 c. 3 minutes. oil. FROSTINGS & CONFECTIONS COOKIES FOR DIABETICS 1 1/4 c. salad oil or margarine 2 c. cinnamon and nutmeg. Nancy Vick McSwain 86- . Dissolve salt.) pkg. water powder 2 1 tsp. for Mix in sugar and vanilla. Cool. raisins. seedless raisins 2 eggs. Bake at 350° until light brown. 1/4 Boil Combine together for Nell Colson CREAM CHEESE 1 1 ICING stick margarine 1 box powdered sugar (8 oz.CAKES. flour cup water. Only 1/2 recipe needed tube cake. baking 1/2 tsp. 1/2 1 cinnamon tsp. salt 2 tsp. liquid sweetener 1 tsp. nutmeg 2 Tbsp. soda and sweetener in 2 tablespoons water and add to beaten eggs. cream cheese and 2 tsp. greased cookie sheet. Stir into the cooled Mix well. soda c. Add nuts and drop by spoonfuls onto a raisin mixture.

.r OcssaXs t \7i J.

vegetables. etc. 2 can (increase liquid in recipe Va C. water.) or 2 eggs yolks (in custards. peas and corn. sour milk 1 c. water water (in cookies. brown sugar or powdered sugar 1 sweet milk 1 c. suet No. whole milk evaporated milk water Vi c. minus 2 T. c. . honey Va c.) 1 Vi cupfuls used for baked beans. fruits gallon used for both and vegetables. Vi c. granulated sugar 1 1. shortening 3 Vi cupfuls used for tomatoes. simmered 10 min. milk orange rind 23 soda crackers 1 15 graham crackers cup crumbs cup crumbs butter or 4/5 c. powder 1 lb. T. condensed milk and Vi c. butter and V% c. vinegar or 1 3 A t. sifted all-purpose flour 1 c. lemon juice or 1 1 c. 1 Vz c. Vi can square unsweetened chocolate 1 3 T cocoa plus Vi T. 5 can 7 cupfuls (almost Yi gallon) juice. plus 2 T. water (reduce sugar in recipe) 4 T. bacon fat increase 2 margarine (for (clarified). minute tapioca or 1 whole egg. flour (approx. powdered milk and Vt c. milk cornstarch lemon rind 3-4 med. beets and pumpkin. 1 (tall) 2 cupfuls 2 Vi cupfuls used for beans. 3 can No. sour milk or buttermilk plus Yt baking Va t. 2 egg whites or 2 egg yolks V2 to Vz T. molasses honey sugar plus Va c. cream of tartar 1 c. 1 c. No. cream of tartar 3 cups 3 cups Tbsp. oranges 1 1 lcup 2 Tbsp. cornmeal 1 sour. sifted all- 1 c. sweet milk mixed with 1 T. Sizes of Cans /a shortening) liquid in recipe Va c.) No. used for fruit Copyright © 1978 Fundcraft Publishing. grated baking soda 1 c. etc. 1 c. sweet milk and 1 lemon juice or vinegar 1 c. Inc. 1 Vi c. spinach. nut oil (solid or liquid) 7/8 c. 2 1 1-oz. 10 can (for thickening) 1 T. baking soda plus Vi t. lard and salt Vz c.) 1 c. nonfat dry milk plus 2 1. No. shortening and 1 c. cake flour 1 c.) No. butter and Va c. and salt No. 1 lb. flour (for thickening) cornstarch or 1 T. meats. grated sour. plus 1 T. t. cut-up fresh tomatoes. thin 3 T. 1 c. sifted cake purpose flour 1 flour whole egg 2 egg yolks. cornstarch 2T. soups.T Substitutions 1 c. heavy l A c. fruits. sifted and Vt c. 7/8 c. canned tomatoes 1 c. 1 can increase liquid in recipe Va c. liquid 1 c. cottonseed. 1 c. cream (for sour milk recipe) 1 c. 1 cream (for sour milk recipe) 1 c. corn. chicken fat (clarified). 4 T. 4 cupfuls 1 T.

) jar Marshmallow 1 1 Creme box powdered sugar tsp.) bag caramels 2 Tbsp. Margaret Lisenby Nancy Lisenby ing PEANUT BRITTLE 2 c. cream cheese peppermint flavoring flavoring. (The candy dough may also be rolled out like a pie dough and cut with tiny round cutters. canned milk chopped pecans Mix Marshmallow Creme. vanilla 3 (6 oz.) pkg. At 300° add soda and stir quickly.DESSERTS PECAN ROLLS 1 (7 oz. Wrap in plastic wrap In double boiler melt caramels with milk. if desired. nuts butter large can evaporated milk 1 tsp. raw peanuts 1 c. 1/2 c. 1 1 (7 or 8 oz. 3 oz. John W. cream cheese and dough. Thompson CREAM CHEESE MINTS 2 1/2 c. then decorated with icing. Allow mints to stand uncovered at room temperature overnight or until they dry out somewhat and crust forms on top. Cover in a tin box and store or freeze. Roll Mix and knead for a biscuit dough into long finger-size and cut into 1/2-inch pieces. butter flavoring 1 (14 oz. vaniila or almond flavorand butter flavoring and form into 8 logs. mix and cook to 300° all ingredients except soda. sugar 2 c. sifted powdered sugar.) Pat Reid HOLIDAY FUDGE 4 1/2 c. Roll logs in caramel then in chopped pecans. vanilla or almond flavoring 1/4 tsp. and place in freezer. Mix together as you would rolls sugar. baking soda Karo syrup Using candy thermometer.) jar marshmallow cream 2 c. Pour onto greased surface and stretch and break into pieces as it cools. powdered sugar. sugar pinch of salt 1/2 lb. semi-sweet chocolate chips 63786 87- . 1 water Tbsp. 1/2 tsp.

freezer directions.) cans evaporated milk ICE CREAM 2 (3 3/4 oz. Margaret Lisenby RUBY'S PEANUT BUTTER FUDGE 2/3 c. Bring to boil. Cool. stirring salt. Add sugar. Add chocolate. Nell Colson fill Pour into MILKY 8 Milky Way bars 2 c. stirring for about 5 minutes or until -88- . chopped pecans 3 Tbsp. Mix sugar. Pour in large Pyrex dish. Bring to a soft bubbly boil. Add enough milk to freezer to desired level. vanilla. When melted add marshmallow cream. Remove from heat. Add butter and peanut butter.) pkg. Mix well. milk Saute pecans in margarine. milk 6 eggs WAY ICE 1 CREAM sugar 1/2 c. sugar pinch of salt 2 Tbsp. Add milk to fill freezer. Sam Ussery CHERRY 1 bottle maraschino cherries 2 (16 oz. cocoa milk. Melt Milky Ways milk in heavy saucepan. cherries. Mix well. salt and cocoa. Pour in dish. Allow to harden. Mix well. constantly. milk 1 Tbsp. melted margarine 3 (14 1/2 oz. Let stand several hours Makes about 5 pounds. sugar whole milk to fill freezer Chop freezer. vanilla 2 1/2 1 pudding mix c. vanilla 2 qt. Cook until it bubbles if one drop is dropped in cold water. Pour into 1 gallon ice cream Fold in Milky Way mixture. 2 tsp. Stella Almond BUTTER PECAN 2 c.DESSERTS Mix sugar. vanilla 2 large cans evaporated milk in in double boiler or over very low heat While mixture is cooling. peanut butter 1/4 c. nuts and vanilla. Freeze according to freezer. Add vanilla and evaporated milk. butter 1/3 c. vanilla 2 c.) bottles Cheerwine ICE CREAM 2 1/2 c. sugar tsp. Mix well. beat eggs until softly piled. beat well. to set. butter boil and evaporated milk. Then 8 1/2 minutes without stirring. Add Cheerwine and sugar.

can milk and chocolate chocolate in small saucepan. chocolate 1 1 ICE CREAM 1 c. Makes 2 quarts. boiling water Orange Crush water.) cans evaporated milk 2 oz. but not dry. Freeze in ice stirring until melts. Refrigerate until well chilled. 1 c. lemon peel. vanilla 2 c. Cook over i caramel and cook until melted. sugar ICE CREAM cans evaporated milk 2 large 1/4 c. vanilla 63786 _89- . pour into ice cream freezer and add Crush to make gallon. Lisa Davis GERMAN CHOCOLATE 2 (13 oz. optional. beat egg whites until stiff set aside. puree cottage cheese and lemon juice until smooth. (12 oz. vanilla and In medium bowl. Fold into egg yolk mixture. Mary Jean Mauldin I LEMON CHEESECAKE 1 c. ter. Combine ingredients.) Stir in bowl. Makes 1 1/2 gallons. lemon jello Dissolve jello in 2 Tbsp. (Add coconut. freshly squeezed lemon juice | 1/2 tsp. thick. toasted and chopped 1/2 c. sugar pecans. remaining can of milk. Remove from heat. 1 Add milk.DESSERTS toasted. sugar a blender. Freeze until firm. half and half. half and half 3 egg yolks ' 3 egg whites 3/4 c. In a medium bowl.) jar caramel topping coconut (optional) egg 1 Combine medium heat. Margaret Skidmore ORANGE SHERBET 1 1 can Eagle Brand milk pkg. ICE CREAM cottage cheese 1/3 c. Sprinkle nuts on top to serve. Sarah Lee HOMEMADE Basic: 4 eggs 2 c. Pour into ice cream canis- Freeze. Add cream freezer. Let cool. Beat eggs and sugar in large mixing Stir in chocolate mixture. beat egg yolks and sugar until smooth and Stir in In set aside. grated lemon peel 1/2 tsp. pureed cottage cheese mixture.

Put into freezer homogenized Beat according to Claudette Kayler YOU ALWAYS ASK FOR SECONDS graham crackers sugar 2 sticks margarine 1 1 c. c. sugar stick margarine J Line sheet cake Sprinkle butter with sugar boil). vanilla Line a together Let boil Mix well crackers. sugar. frozen strawberries. coconut and pecans. Add graham cracker crumbs. almond flavoring 2 (10 to 16 oz. and spread over crackers in pan. Mix milk. 1/2 c. 5 minutes. sugar 2 c. crackers. j margarine. ] Joyce Reid GRAHAM CRACKER DEUGHTS graham crackers 1 c. juice and all Beat eggs and container and add directions. c.DESSERTS Peppermint: 1 1/4 c. Add milk milk and to fill vanilla. and milk. Also good kept in vanilla j May also be frozen. 1 1 c. graham cracker crumbs coconut pecans powdered sugar j egg tsp. I Break apart while warm. Boil margarine and for 3 minutes crackers (count time after mixture begins to I Pour over graham and bake at 350° for 7 minutes. graham crackers and set aside. chopped pecans 1 1 I stick butter 1/2 c. pan with foil. vanilla 3 Tbsp.) pkg. Place graham crackers on foil. line. Pat Reid I Susie Bowers I -90- . 1/2 cup | I Mix together the powdered sugar. crushed peppermint candy Strawberry: 1 1 1/2 c. last layer of Cut and serve. egg and 1 teaspoon vanilla. sugar Tbsp. chopped pecans over graham crackers. Add another layer of graham 9 x 13-inch pan with sugar. milk 1 1 1 c. 1 teaspoon Spread over refrigerator. milk 1 j ' tsp.

coconut and Rice vanilla and stir Form into balls while warm. Form into balls. roll powdered sugar. Ella H. chocolate. Ann Colson ORANGE BALLS 1 (6 oz.) 1 (1 lb. margarine and peanut butter. chocolate chips Melt paraffin and Shape into small balls. soda 1/2 tsp. Add sugar. 1 c. peanut butter 3/4 1 block paraffin (12 oz. Store in canisters. Yield: 8 large popcorn balls. Mix sugar. vinegar and butter. water 1/2 can coconut box Rice Krispies molasses. Can be frozen for long time. mix well. vanilla wafers 1 (6 oz. Add soda and well. Mix sugar. GARRETT'S 2 qt. vanilla 1 1/3 c. dark molasses or Karo syrup c. peanuts. can frozen orange thawed stick margarine.) can flaked coconut Crush vanilla wafers to fine crumbs. brown sugar 1/3 c.) pkg. in double boiler. softened finely chopped nuts 1 (7 oz. margarine.) can frozen orange 1 1 1 box graham cracker crumbs c.) pkg. Tbsp. orange juice and nuts. juice 1 chopped nuts box powdered sugar Mix together can coconut nuts. Nell in Colson 63786 91 . roll some in powdered sugar and some in coconut flakes. without stirring until Mary Jane Komlos CHRISTMAS TREAT (Orange Coconut 1 Balls) (12 oz. vinegar 2 Tbsp. cracker crumbs and coconut. Pour over popcorn. Roll into balls orange and juice. butter 1/8 tsp.DESSERTS MR. Dip balls into chocolate chips Cool on wax paper. water. Maner PEANUT BUTTER BALLS 1 1/2 lb.) 1 box powdered sugar juice concentrate. 1 box powdered sugar whipped margarine c. 1 POPCORN BALLS 1 popped corn peanuts 1 c. Krispies. Boil gently hard ball is formed in cold water.

Mix well baking powder and salt. baking powder 2/3 pkg. BUTTERSCOTCH SQUARES 1 stick butter 1 tsp. salt Sift flour. Sift Add 1 cool. 1 teaspoon vanilla and 1 cup nuts. flour 2 tsp. To margarine-sugar mixture add 3 eggs. vanilla 1/4 c. pitted Tbsp. 1 teaspoon baking powder. Roll into small balls and bake on ungreased cookie sheet for 10 minutes at 350°. and vanilla. size) 1 c. salt 3 1 eggs chocolate chips c. oleo 2 Tbsp. sliced cooked prunes. Add 1 cup brown sugar and cream together. light 1 mixed brown sugar 1 c. Rachel S. Add 2 Susie Bowers CONGO SQUARES 2/3 c. 1/2 c. Beat 1 egg. 1 pear halves peaches. beating after each one. Cool for a few minutes and roll in powdered sugar. vanilla 1 flour 1 c. 1/4 teaspoon salt. nuts Melt one stick of butter in pan. Toss lightly. nuts and set box dark brown sugar. cornstarch 1 tsp. 1 margarine box dark brown sugar 1/4 tsp. pineapple chunks (No. together flour. plain flour 2 1/2 tsp. Add 1 cup flour. cups chopped nuts and mix. Lowder CURRIED FRUIT 1 1 1 can 303 can can c. Sam Ussery Melt 2/3 cup to margarine. softened. Add butter. baking powder 1 1 egg c. 1/4 tsp. sugar 1/2 tsp. Mix well. Add 2/3 package chocolate chips and 1 cup nuts. (Reserve . Add dry ingredients. salt 1 tsp. fruit juice. curry powder maraschino cherries Arrange fruit in 9 x 12-inch -92- glass baking dish. Pour melted butter over mixture. brown sugar c.DESSERTS BUTTERNUT BALLS 2 c. 2 3/4 c. Bake 25 minutes at 350° on a well-greased cake pan or two 8 x 8-inch pans. powdered sugar sugar and salt. Bake in pan that the butter was melted in for 25 or 30 minutes in 300° oven. Mix well.

(More juice can be added if necessary Place in 300° oven mixture. cinnamon 1/3 c.) Pour over fruit. (if needed) 63786 93- . Julian Trail. Nilla Set aside 48 pecan halves. square. Put topping over apples and bake at 350° for 30 to 35 minutes.DESSERTS juices. Place on ungreased baking sheet. Bake at 350° for 35 to 40 minutes. and sliced 1 tsp.) medium dough bowl cut margarine into into flour until crumbly. 1 tsp. separated 30 Nilla wafers. sliced 3/4 c. and the 1/2 cup sugar with cinnamon. 1/3 c. Roll Spread like 1/3 cup of preserves. blend into flour mixture to form a soft dough. coconut 1 (6 oz. flour Sprinkle with lemon juice Place apples in buttered casserole. cinnamon (blend lemon juice in sugar sugar) 1 tsp. Cut 3/4 of way through at 1-inch intervals making 12 sections. Blend butter or margarine with brown sugar. Divide 4 equal parts. roll one portion of chilled dough with into 12-inch mix. Topping: 1/3 c. pecan halves 18 oz. cinnamon. Combine refrigerate sour cream and egg yolk. crushed (about In confectioners sugar glaze c. brown sugar quick cooking oatmeal 1/4 c.) pkg. Cool. butter or margarine 1/2 tsp. flour and oatmeal. apricot preserves egg. Ella H. On well-floured pastry cloth. Brush with beaten egg white. apples. wrap separately and several hours or overnight. peeled 1/2 c. make 10 a rather thin minutes before Evelyn Norwood NILLA FRUIT ROLLS 1 c.) Stir juice into dry ingredients and cook to together until thickened. APPLE CRISP 4 c. Maner APPLE CHEESE CRISP 4 c. 1 1/2 c. Top with pecan half on each section and drizzle with confectioners sugar glaze. sprinkle 1/4 crumb jellyroll. apples. chop remaining nuts and combine with crumbs and coconut. Jr. margarine sour cream 1 2 c. serving. lemon water juice sugar 1/4 c. flour 1/2 c. Complete other 3 rolls the same.

1 c. tart apples. Bake 8. sugar 2 c. 1 brown sugar Quaker oats chopped nuts a and orange juice and place Mix apples. Mix remaining ingredients and pat on top of mixture. about 30 minutes. cranberries baking dish. sugar orange juice stick c. hour.DESSERTS Topping: 1/2 c. 350° and salt. apples. 1/2 stick melted margarine 1/2 c. flour 1 c. at in buttered casserole Mix cheese. raw cranberries Topping: 1 1/4 c. sharp grated Cheddar cheese sugar and lemon juice flour until Put sliced dish. flour 1/4 c. Mildred in first Norwood -94- . salt 3/4 c. diced. butter. fresh cranberries Topping: 1 c. 1 c. red apples. melted margarine 1/3 c. Sprinkle over top of brown and top is crisp. plain flour 1/4 c. sliced 1 c. unpeeled 2 c. Nita Serves Bunn CRANBERRY-APPLE CASSEROLE 3 c. Sprinkle topping over Cindy Beane CRANBERRY-APPLE CASSEROLE 3 c. Bake at 350° for about 1 hour or until brown on top. cranberries. sugar greased casserole. brown sugar rolled oats 1/3 c. apples. margarine or butter 1/2 tsp. chopped pecans and sugar and pour into 9 x 13-inch mixture and bake at 325° for 1 Mix apples.

in in 2 1/2 Chill cups until water. salt 1/2 c.) Cool Whip (10-inch) angel food cake. spoon over crumbs. Serves 8. 1/2 c.) pkg. stirring occasion13 x 9 x 2-inch baking pan. Freeze overnight or 6 hours. torn in pieces boiling Dissolve Jell-0 berries. brown 2 Tbsp. granulated sugar 1/2 c. in brown sugar. grated potatoes 1 3/4 c. flour or cornstarch 1 1/2 c. egg. walnuts or pecans and butter together. Spread shallow pan. flour 1/4 c. milk 1 tsp. beaten stiff 1 c. Sprinkle 2/3 of the Bake at 350° crumbs in Mary Jane Komlos STRAWBERRY ANGEL FOOD DESSERT 2 (3 oz. milk 1/2 stick butter 1 tsp. Stir in straw- sugar and Cool Whip. strawberry Jell-O 2 Tbsp. sliced frozen strawberries. beaten melted butter 1 Mix all ingredients together. sugar 2 c. BANANA PUDDING 2 Tbsp. fold Refrigerate for 4 to 5 hours bottom of 9 x 13-inch pan with cake pieces. for ally. 10 to 15 servings. lemon juice whipped cream or Cool Whip 2 c. sugar Mix flour. top with remaining crumbs. Bake at 350° for Ruth Clayton hour. frozen strawberries 2/3 c. pour strawberries and to set. Garnish with whole berries (optional). mixture begins to thicken. Combine egg whites (beaten) granulated sugar.DESSERTS FROZEN STRAWBERRY DESSERT 1 c. sugar 1 2 (10 oz. berries and lemon juice beat at high speed to form stiff peaks (10 minutes). sliced fresh strawberries or 1 (10 oz. Cover Yield: salt. 1 c. vanilla a double boiler put 2 tablespoons -95- flour (3 if you desire 63786 . butter. in large bowl and Fold in whipped cream. Pat Re id SWEET POTATO PUDDING 1 1/4 c. cream mixture over cake. sugar 3 egg yolks Into 2 3/4 c. chopped melted 2 egg whites.) pkg. 20 minutes.) pkg. sugar walnuts or pecans. thawed pinch of 1 salt (8 oz.

cold milk (8 powdered sugar oz. plain flour 1/2 sticks 1 small (8 oz. brown and serve. 1/2 tsp. salt hot water Tbsp. 1 plain flour stick margarine 1 large container Cool Whip 2 small pkg. 1 soda brown sugar 1 1/2 c. As it bakes it forms a thick sauce on the bottom of the pudding. 1 nuts pudding 3 c. ents alternately Stir in nuts. 1 c. 1 1 granulated sugar Tbsp. dates 1/2 c.DESSERTS thick pudding). Cream sugar and shortening. Pam Lisenby BUTTERSCOTCH TORTE 1 1 1/2 c. milk.) Cool Whip pudding margarine 2 instant butterscotch 96- . Prepare 9 x 13-inch baking pan with brown sugar. the 2 packages next layer. Spoon into pan on top of crust and level with spoon.) pkg. margarine and Press into square or round pan deeper than pie pan. Allow crust to cool. Pour into pan. Good served hot or cold and with a dollop Baking time: 30 minutes at 350°. Spread remaining Cool Whip on top and sprinkle with variation Note: For For a lighter chocolate. 1 package chocolate and 1 package vanilla pudding. shortening c. pudding with the 3 cups milk until slightly thickened. thickness. hot water and oleo. use use instant lemon or butterscotch pudding. DO NOT stir mixture into liquid. of Cook at medium heat. 1 c. vanilla 3 egg yolks and 2 3/4 cups stick butter. stirring only occasionally until desired Add 1 teaspoon meringue. oleo Cut up dates and soak in hot water. egg plain flour 1 c. if Add as nuts. Bake 20 minutes at 300°. 1 1/2 cups of sugar. instant chocolate 1/2 c. hot water tsp. Add dry ingrediwith date mixture. Evelyn Norwood CHOCOLATE DESSERT 1 c. desired. and 1/2 Cover with Sammie Ussery DATE PUDDING 1 pkg. Add egg and mix. When cool add soda. 1 1 nutmeats 1 c. Then mix nuts. cream cheese and 1/2 container Cool Whip. cream cheese Let margarine soften and work together flour. of whipped topping. Mix together powdered sugar.

Pour cooled chocolate topping over cake.) pkg.) Chocolate Topping: 1/4 c. Butter a 9 x 13-inch dish. May be cut in squares.DESSERTS 1 c.97. Top cake. vanilla topping and milk. . milk 1/3 c. Boil one minute. cocoa. Remove from heat. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Pat Reid 63786 . French instant vanilla 3 c. Chips 'n (Jacks) 'N MAC DELIGHT Cool Whip or whipped cream milk Mac cookies lightly in Dip cookies milk (one at a time). Fold in 8 ounces Cool Whip and spread over baked crust. Top with third layer of crackers. Cool. Cover cookies with a 1-inch layer of cream or Cool Whip. Spread 1 large Cool Whip on top. cream cheese 1 milk large Cool Whip 1/4 to 1/2 c. Mix well. hours or in freezer 2 hours. margarine and nuts. Place layer of whole graham crackers in dish. chopped nuts c. milk pudding container whipped topping graham crackers 1 (9 oz. chopped nuts 3 1 1/4 c. saucepan. Line bottom of a deep serving dish with cookies. Add another layer of cookies and cover with Chill in refrigerator 24 another layer of cream until dish is full. Fold in thawed whipped minutes at medium speed. pan. powdered sugar 8 oz. Chocolate Topping: Combine milk. sugar 1/8 tsp. Bake 1/4 to 1/2 cup nuts. Pour over cheese layer and chill until sets. Cream sugar and cream cheese. Combine pudding mix and beat two until ready to serve. Mix pudding and milk. Sprinkle with Mix flour. Spread one-half of pudding mixture over crackers. Refrigerate sugar and salt in add margarine and vanilla. Cool. Mary Frances Colson CHOCOLATE ECLAIR CAKE 2 (3 3/4 oz. Carolyn Trail CHIPS 2 pkg. cocoa 1 c. salt 1/4 stick margarine 1 tsp. Press into bottom of 13 x 9-inch 20 minutes at 350°.

Add a layer of crackers and ice with chocolate frosting. Cool and slice. Keep refrigerated. one at a time. until smooth. milk 1 1 Whip box graham crackers can chocolate frosting graham crackers. cream 3 Tbsp. in beating each in one. Mix Whip into pudding mixture. plain flour Topping: 1 1 margarine box 10x powdered sugar stick 1 tsp. Beat beating until lemon colored. Put greased 9 x 13-inch pan. Should not be crusty. Add cocoa. French vanilla instant 1 (8 oz. coconut 1 and chocolate chips 2 c. Bake at for 40 minutes. flour. Sprinkle nuts over Bake at 325° for 25 minutes. but toothpick in center should come out clean. butter dash 1 of salt 2 c. vanilla 1/3 c.) small carton Cool pudding 3 c. vanilla nuts 6 oz. moist. Pour on marshBeat butter and mallows when removed from oven. Pour on topping while still warm. cocoa (heaping) sugar until creamy. Pour into 9 x 13-inch or larger pan. Fold Cool Ginger Colson Marianne Bumgamer-Davis CHEW BREAD margarine box light brown sugar 3 eggs 1 1 stick tsp. bag marshmallows c. self-rising flour Cream sugar and well after margarine. not crushed. Claudette Kayler -98- . Myrtle Jones DELICIOUS BROWNIES 1 c. Pour over brownies while they are warm. Line 12 x 9-inch pan with instant pudding with milk.DESSERTS CHOCOLATE ECLAIR DESSERT 2 pkg. vanilla nuts. cocoa 1 Tbsp. Pour 1/2 of mixture over crackers. Add flour Fold other ingredi- ents. salt and vanilla. should remain top. smooth. Add eggs. Add another layer of crackers and pour remaining pudding into pan. Add and eggs. Topping: Beat on high speed until Put all in small mixer bowl. sugar 4 eggs 1/2 c. one 300° at a time. vanilla.

it Richard Lisenby 63786 -99- . in bottom of dish and pour other mixture on top. Makes 2 dozen cakes. 2 eggs. Mix Blend well. DO NOT LET CONGEAL. Add sugar and vanilla and blend. Whip milk by hand until gets thick and foamy. cream cheese. sugar 2 (8 oz. lemon juice Line light and fluffy. sugar and two eggs. box powdered sugar 2 eggs pan. sugar 2 1 (1 5 oz. 1 1 Tbsp. Fill cups 2/3 Bake at 375° for 15 to 20 minutes or just full with cheese mixture. Sarah Lee CHEESE CAKE 2 c.DESSERTS LEMON SQUARES 1 1 box lemon cake mix stick margarine 1 (8 oz. cold water cream cheese (room temperature) 2 c. Melt margarine. until set. softened. graham cracker crumbs 2 sticks margarine 2 Tbsp. boiling water 10 oz. powdered sugar 2 pkg. layer. place a vanilla wafer in the bottom of each. Mix cream cheese well. softened 3/4 c. Dissolve add cold water and place in refrigerator until cool. vanilla lb. Chill. add crumbs and powdered sugar to make crust. sugar. lemon jello 10 oz. Pour over first Bake at 350° for 35 minutes. 1 Tbsp. lemon juice tsp. margarine and one egg. Top with 1 tablespoon cherry pie filling. Place in milk in refrigerator for 10 ounces of boiling water. softened 1 1 egg Mix cake mix. do not whip too long.) pkg.) can cherry pie filling eggs Beat together cream cheese.) pkg. vanilla 2 large cans Pet milk jello 24 hours before using. small muffin pans with 24 and vanilla until paper cups. Ginger Colson Marianne Bumgarner-Davis PETITE CHERRY CHEESECAKES 24 vanilla wafers 2 (8 oz. plus 1 tsp. Chill. Put crust chilled jello mixture with cheese mixture.) cream cheese. Press into a 9 x 13-inch Then mix cream cheese.

DESSERTS

PETRA'S DELICIOUS CHEESECAKE
small pkg. lemon jello boiling water 3 Tbsp. lemon juice 1 (8 oz.) pkg. cream cheese
1 1 c. 1 tall

can evaporated
pkg.

milk,

chilled
1 lb.

graham cracker

crumbs
1/2 c. butter

3/4 c. sugar 1/2 tsp. vanilla

boiling water. Add lemon juice and cool. cheese, sugar and vanilla. Add jello and mix well. Whip evaporated milk and fold into jello mixture. Add butter to graham cracker crumbs. Mix well. Line pan with graham cracker crust. Add filling. Sprinkle remaining crumbs on top Makes 2 (8 or 9-inch) pie plates. Chill until firm. for garnish. Mildred Norwood

Dissolve

jello

in

Cream

together

cream

<<<

Extra Recipes

>>>

100-

*r

TT

Helpful Cooking Hints
Frozen gravies or sauces
thicker after thawing than

may be a when

little

they
little

were freshly made.
appropriate liquid
or wine
-

Adding a

-

milk, broth, bouillon

Learn where your fuse box and master cut-off switch is. If you know where the lever is to pull you can always cut the current off until a service man can come.

will thin

them

to the desired

consistency.

Canned cream soups make

excellent

gers,

For extra juicy, extra nutritious hamburadd Va cup evaporated milk per
of

sauces for vegetables, fish, etc. Celery and lobster black bean or onion with cauliflower - tomato with lamb chops.
Slip your hand inside a waxed sandwich bag and you have a perfect mitt for greasing your baking pans and casserole

pound

meat before shaping.

To ripen green pears, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.
In

dishes.

making

pickles,

use white vinegar to

make

clear pickles and coarse salt that which comes in 5 pound bags. This is not rock salt. Avoid using iodized salt for pickle making. Most pickles are better if allowed to stand six weeks before using.

To reheat roast, wrap in aluminum and heat in a slow oven.

foil

Hard boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

Lemon

jello

dissolved in 2 cups of hot

apricot nectar with 1 teaspoon of grated

You can
butter.

lemon added

for zip

makes a

perfect base

cut a meringue pie cleanly by coating both sides of the knife lightly with

for jelled fruit salad.

when cooking
roni, to

Put a tablespoon of butter in the water rice, dried beans, maca-

When recipe calls

for

adding raw eggs to

keep it from boiling over. Always run cold water over it when done to get the starch out. Reheat over hot water, if
necessary.

hot mixture, always begin by adding a small amount of hot mixture to the beaten eggs slowly to avoid curdling.

A pair of scissors
cheese.

(not the fowl kind

-

they

To remove fish odor from hands, utensils and dish cloths, use one teaspoon baking
soda to quart of water.

are heavy and awkward to handle) fine for slivering celery, onion, meats, and

To keep
cracking,

icings moist and to prevent add a pinch of baking soda to

Never put a cover on anything that is cooked in milk unless you want to spend
hours cleaning up the stove
over.

the icing.
If

when

it

boils

soup tastes very

salty,

a raw piece of
it.

potato placed in the pot will absorb

Anything that grows under the ground start off in cold water - potatoes - beets carrots - etc. Anything that grows above ground, start off in boiling water English peas - greens - beans, etc.

Pour water into mold and then drain before pouring in mixture to be chilled. Will come out of mold easier.

When
flour.

To clean aluminum pots when they are
cream of
stained dark, merely boil with a little tarter, vinegar or acid foods.

rolling cooky dough, sprinkle board with powdered sugar instead of

Baking powder will remove tea or coffee stains from china pots or cups.
Copyright

Too much flour makes the dough When freezing cookies with a heavy. frosting, place them in freezer unwrapped for about 2 hours - wrap without worrying about them sticking together.

©

1978 Fundcraft Publishing, Inc.

Bring to boiling point. ReaLemon juice 2 qt. cut into cart wheels a large Place 2 oranges. juice. Let set Add remaining orange juice and or sparkling water just before ale serving.) cans frozen orange juice 1 c. Gail T. Bunn CREAMY HOT CHOCOLATE MIX 6 oz. spices and sugar in enough water to cover. Chill. SANDWICHES & MISCELLANEOUS HOT ORANGE JUICE PUNCH 3 cans (small) frozen orange juice 9 cans water 1/2 c. lime Add ice. This Polly makes Mabry spices and add 30 small cups. pour Makes about 50 small servings. box chocolate flavored drink mix Mix er. sugar Reconstitute juice. cool. large bottle cranberry juice qt pineapple sherbet Chill ginger ale. watching carefully to Combine mint and sugar and mash until in a small Strain. ORANGE MINT JULEP 2 (6 oz. bowl with fork. ginger Pour hot juice over mint. saucepan with Remove Make hot but don't boil. Sam Ussery PINK LADY 2 qt. apple cider 2 whole sticks cinnamon sugar 8 to 10 whole cloves 1 1/2 c. discarding mint. Nell over sherbet and add Colson 63786 -101 . 2 oranges. ingredients thoroughly in and store in an airtight contain- Use 1/3 cup mixture a cup and finish with boiling water. juice and bring to boil. ginger ale 1 PUNCH 1 1 large can pineapple juice juices and. powdered creamer powdered sugar size powdered milk all 2 lb. sparkling water or ginger ale 1/2 c. 1/2 c. when ready to serve. lime juice c.BEVERAGES. Serve over Yields 8 servings. fresh chopped mint 1 14 oz. other juices. Heat prevent 2 boil cups over. 8 qt.

Mary Ethel Clayton CROCK-POT APPLE BUTTER 12 6 c. and half cream dried marjoram 3 c. tarragon 1/2 tsp. boiling water 2 Tbsp. half blend 1 tsp. curry powder 1/2 tsp.BEVERAGES. Ella H. Squeeze them to remove as much juice Mix 2 tablespoons juice with envelope of gelatin.) can cream of soup. Put as possible. but place 6 or 8 paper towels under lid to collect steam. Be sure to cook with lid on. 350° oven. 1/2 c. Add sugar and vinegar. basil 1/8 tsp. Place in shallow baking dish and sprinkle with finely eggs and onions. Cook down for 3 hours. butter 2 Tbsp. Cook 6 hours. mayonnaise cucumber. into a small container and melt over hot water. Use to make sand- wiches or with crackers. peeled pepper salt to taste Grate all the vegetables. SANDWICHES & MISCELLANEOUS VEGETABLE SANDWICHES 1 1 1 1 large carrot small onion 1 envelope unflavored gelatin 1 c. salt black pepper -102- . milk 2 c. 1/4 tsp. green pepper 4 Tbsp. Mix soup with milk and pour over Top with crushed potato chips. Chilton uncooked wild rice or House wild rice 1 (10 oz. finely 1 eggs chopped onions can mushroom soup Slice 1/2 c. cinnamon hots vinegar sugar Put applesauce in pot on high. chopped onions. Maner EGG CASSEROLE 6 hard-boiled 2 Tbsp. puree smooth 1/2 c. cooked apples.) can sliced mushrooms 1/8 tsp. until c. Bake 35 minutes in Miriam J. Then add cinnamon hots and cook until thick. Fold in mayonnaise and add salt. Add vegetables to gelatin mixture. undiluted mushroom 3/4 c. minced onion 1 (4 oz. Sims WILD RICE CASSEROLE 1 c. crushed potato chips hard-boiled eggs. salt 1/4 tsp.

toast 1/4 tsp. chopped chopped (about 1/4 c. SANDWICHES & MISCELLANEOUS Cook rice until all ents and bake at 325° until water is absorbed. Beat egg slightly. stick butter or margarine 1/2 c. rice (regular) 2 fresh mushrooms. Susie A. except cheese. 1 milk (1 lb. shortening giblets.BEVERAGES. 1 1 pepper stock or water 8 slices cut in small egg 1/2 c. cover with 1 cup cheese. minutes at Stir occasionally. at 1/2 quart. cleaned. Add giblets and mix well. chopped (turkey or chicken) 3/4 tsp. undrained directions. Add salt. Allow 3/4 to 1 Freezes well uncooked. cheese casserole in oven.) pkg. 2-quart Add other ingredients Mary Jane Komlos OLD-FASHIONED DRESSING 3/4 c. Stir rice in to coat. stirring well. Cook and keep stirred until lightly browned. celery. Add cornbread and bread crumbs. Five minutes before done. Stuff dressing lightly 375° in a greased pan for if 30 cup per pound of turkey turkey just before baking or bake at 40 minutes. onion. 1 c. Add all other ingrediheated through and bubbly. greased casserole. stale bread. according to package Drain well. Bake 30 minutes Lela Maude Lowder MUSHROOM 1 1 PILAF lb. Jean Riggins MACARONI AND CHEESE 1 2 (8 oz. Stir well. Serves 12.) can stewed tomatoes. 4 c. poultry seasoning 1 c. Bowers in to 63786 •103- . add to stock. stuffed bird. pepper and poultry seasoning. cubes) Cook onion and celery in shortening until slightly tender. trimmed and sliced 1 1 can beef consomme soup can onion soup Melt butter in 1 c. elbow macaroni cans cream of Cheddar cheese soup 1 c. Pour over dressing. Cook macaroni Pour into a 2 or 2 300°. Cover and bake 55 325° until liquid is absorbed.

Jo Avett <<< Extra Recipes >>> -104- . SANDWICHES & MISCELLANEOUS BARLEY CASSEROLE 1/2 c.) can sliced water chestnuts. you do store. until or chopped mushrooms Saute barley and onion into 1 golden in color. slivered almonds c. an equal amount of water.BEVERAGES. Homemade chicken broth use a prepared canned soup such as Campbell's. butter or 1 c. drained 1/2 c. broth.) c. you will need to add more liquid.) can drained sliced medium (2 oz. adding If If trated. Add rest of ingredients to barley size). prepared soup isn't concendilute with at Turn 350° for casserole (about a 9 x 12-inch Cover If hour. This can be prepared a day ahead of time and refrigerated. Stir frequently. 1 1 margarine quick-cooking fine barley onion. be sure to is best. chopped dehydrated onion soup mix 2 chicken broth or 3/4 fresh mushrooms sauteed in a little butter 1 (5 oz. 1 (3 oz. more liquid if needed. probably won't need extra water. Combine soup mix and chicken and stir and bake well.

RELISHES & PICKLES SAUSAGE-CHEESE TIDBITS SAUSAGE BALLS SPICED NUTS BUTTERED PECANS SUGAR COATED PEANUTS BAR-B-QUE MEAT BALLS MEAT BALLS SPINACH DIP CREAM CHEESE SPREAD CHEESE BALL VEGETABLE-CHEESE BALL OR DIP CHEESE BALL CHEESE BALL DEVILED BISCUITS SQUASH RELISH QUICK CORN RELISH SWEET PEPPER RELISH KOSHER DILL PICKLES BOB'S DILL PICKLES CUCUMBER CINNAMON RINGS SOUPS.A- . ENGLISH PEA SALAD SAM'S POTATO SALAD IRISH POTATO SALAD HOT ORIENTAL SALAD BEAN SALAD CORNED BEEF SALAD TOSSED SALAD . SALADS & SAUCES HOT POTATO SOUP BROCCOLI SOUP PEEL-A-POUND SOUP 2 2 2 2 3 3 3 3 4 4 4 4 5 5 5 7 7 7 HOMEMADE VEGETABLE SOUP HAM AND CANNELLINI SOUP JUNKYARD SALAD FRUIT SUPREME YUMMY SALAD OR DESSERT STRAWBERRY SALAD GREEN SALAD APRICOT CHEESE SALAD ORANGE SHERBET SALAD CORN CHOWDER ORANGE-PINEAPPLE SALAD PINEAPPLE CHIFFON SALAD BLENDER CONGEALED SALAD CRANBERRY SALAD CRANBERRY SALAD CRANBERRY SALAD CRANBERRY SALAD BLUEBERRY SALAD BLUEBERRY SALAD MOLDED VEGETABLE RELISH CELERY NUT SALAD CUCUMBER SALAD.INDEX APPETIZERS. 7 8 8 8 9 9 9 9 10 10 10 11 11 11 11 12 12 12 13 13 13 14 14 14 14 15 15 15 16 63786 .

INDEX SPINACH SALAD BROCCOLI SALAD FAVORITE COLE SLAW TEXAS SLAW MARINATED SLAW 24 HOUR SLAW SLAW SLENDER BLENDER DRESSING RUSSIAN SALAD DRESSING BARBECUE SAUCE 16 16 16 17 17 17 17 18 18 18 MAIN DISHES CHICKEN DIVAN CHICKEN DIVAN CHICKEN BROCCOLI DIVINE CHICKEN BROCCOLI CASSEROLE CHICKEN-BROCCOLI QUICHE CHICKEN STEW CHICKEN AND DUMPLINGS CHICKEN AND DUMPLINGS CHICKEN PIE CHICKEN POT PIE BRUNSWICK STEW BRUNSWICK STEW CHICKEN CASSEROLE CHICKEN CASSEROLE CHICKEN CASSEROLE CHICKEN CASSEROLE TACO PIE TACO PIE ONE DISH HAMBURGER AND MACARONI ENGLISH BEEF POT PIE ONE POT CASSEROLE CASHEW NUT BEEF CASSEROLE SWEET AND SOUR MEAT LOAF MEAT LOAF HAMBURGER CASSEROLE ITALIAN SPAGHETTI LASAGNE HAMBURGER PIE MAZETTIE CRITTENTON CASSEROLE BEEF AND POTATO LOAF BEEF STROGANOFF MEXICAN SCRAMBLE TEXAS HASH OVEN PORCUPINES MARSETTI CASSEROLE CORNED BEEF SPECIAL BARBECUE BEEF CUPS FRIED RICE WITH BEEF AND ONIONS GERMAN BEEF STEW HAPPY ACCIDENT SHRIMP CASSEROLE QUICK AND EASY SHRIMP CREOLE SHRIMP CHOW MEIN IMPERIAL CRAB CASSEROLE 19 19 19 20 20 20 20 21 21 21 22 22 22 22 23 23 23 24 24 24 25 25 25 26 26 26 27 27 27 28 28 28 29 29 29 29 30 30 30 31 31 31 32 32 B- .

POULTRY & SEAFOOD 32 33 33 33 34 34 35 ORIENTAL ROAST PORK BEEF TIPS ON RICE MARINATED ROAST HERBED BEEF KABOBS SWISS STEAK WITH MOZZARELLA CHICKEN BITES BAKED CHICKEN SOUFFLE SWEET AND SOUR CHICKEN JADE TREE CHICKEN FIX NOW BAKE LATER CHICKEN BARBECUED CHICKEN 37 37 37 38 38 38 39 39 39 40 40 VEGETABLES FRIED GREEN ONIONS ONION CASSEROLE VEGETABLE MEDLEY WITH CONFETTI DIP MARINATED CARROTS SUNSHINE CARROTS NANNY'S CANDIED YAMS COTTAGE POTATOES PARTY POTATOES QUICK HASH BROWN POTATOES SCALLOPED POTATOES POTATO CASSEROLE POTATO CASSEROLE CORN SOUFFLE GREEN BEAN CASSEROLE FRESH GREEN BEAN CASSEROLE 3 P CASSEROLE GREEN AND GOLD CASSEROLE CABBAGE CASSEROLE ESCALLOPED CABBAGE BROCCOLI CASSEROLE BROCCOLI CASSEROLE BROCCOLI CASSEROLE BROCCOLI RICE CASSEROLE BROCCOLI CASSEROLE OKRA CASSEROLE BAKED STUFFED SQUASH ZUCCHINI CASSEROLE SQUASH CASSEROLE SQUASH CASSEROLE SQUASH-CARROT CASSEROLE 41 4 1 41 42 42 42 42 43 43 43 43 44 44 44 44 45 45 45 46 46 46 46 47 47 47 47 48 48 48 49 63786 .INDEX CRABMEAT QUICHE OYSTER PIE WEIGHT WATCHERS BARBEQUE TUNA STUFFED PORK CHOPS FOR THE CROCK-POT PORK CHOP CASSEROLE TOURTERE DE NOEL SPICY PORK AND CABBAGE FOR THE CROCK-POT MEATS.

S SQUASH PIE SQUASH COCONUT PIE CRUSTY COCONUT PIE COCONUT PIE COCONUT PIE IMPOSSIBLE PIE OWN CRUST EGG CUSTARD CHOCOLATE CHESS PIE CHOCOLATE PIES FUDGE PECAN PIE NUDGE'S "OH SO GOOD PIES" PECAN PIE PECAN PIE PECAN PIE PECAN PIE MOTHER'S PECAN PIE BROWN SUGAR PIE MOTHER'S OLD-FASHIONED VINEGAR PIE PIE CRUST ANGEL BISCUITS HURRY-UP BUTTERHORN ROLLS REFRIGERATOR ROLLS QUICK CHEESE BREAD ONION BREAD SKILLET CORN BREAD SALMON SOUTHERN CORNBREAD TEXAS CORN BREAD ZUCCHINI NUT BREAD BANANA SPICE LOAF COFFEE CAN SALLY LUNN -D- 51 51 51 51 52 52 52 53 53 53 53 53 54 54 54 55 55 55 56 56 56 57 57 57 57 58 58 58 58 59 59 59 59 59 a 1 ffl 1] fl [j || (j " j ' m 60 60 60 61 6' 11 6::[ 61 62 62 62 I 62 63 63 63 64 [ 64 64 64 65 65 65 I I . PIES & PASTRY CHEESE PIE HOMEMADE CHOCOLATE ICE CREAM PIE KEY LIME PIE ALASKAN ORANGE PIE HAWAIIAN PIE HAWAIIAN PIE FROZEN YOGURT PIE FROZEN PIE CHOCOLATE COOL WHIP PIE LEMONADE PIE LEMON PIE LEMON PIE REBECCA'S LEMON PIE LEMON CHEESE TARTS LEMON MERINGUE PIE SOUTHERN STYLE RAISIN PIE PEACH COBBLER BEST PEACH COBBLER NO CRUST PEACH PIE DATE PIE FRESH STRAWBERRY PIE SOUTHERN STRAWBERRY PIE DAMSON PRESERVES PIE TRADITIONAL PUMPKIN PIE SWEET POTATO PIE VON'. ROLLS.INDEX BREADS.

INDEX CAKES. COOKIES.£' 67 67 67 68 68 68 69 69 69 70 70 70 71 71 71 72 72 72 73 73 74 74 74 75 75 75 76 76 76 77 77 77 78 78 78 78 79 79 80 80 80 81 81 81 81 82 82 82 83 83 83 84 84 84 84 . FROSTINGS & CONFECTIONS RED VELVET POUND CAKE FIVE FLAVOR POUND CAKE NELL S LEMON POUND CAKE CARAMEL NUT POUND CAKE MRS. BARRINGER'S POUND CAKE POUND CAKE CHOCOLATE POUND CAKE FOUR FLAVOR POUND CAKE KENTUCKY POUND CAKE CREAM CHEESE POUND CAKE BUTTERNUT POUND CAKE COLD OVEN POUND CAKE BUNDT POUND CAKE ORANGE CRUSH POUND CAKE PINEAPPLE POUND CAKE NORWOOD "WEAKLY " POUND CAKE CARAMEL NUT CAKE RED DEVIL'S FOOD CAKE COCONUT CAKE GREAT COCONUT CAKE CARROT CAKE RAISIN CAKE CHESS CAKE OOWIE GOOWIE CAKE PUNCH BOWL CAKE IRENE'S APPLE CAKE APPLE CAKE CHRISTMAS APPLE CAKE 1-2-3-4 CAKE PEANUT BUTTER CRUMB CAKE PETER PAUL CAKE PINCH CAKE SUPREME CAKE PINEAPPLE CHIFFON CAKE COLD LEMON CAKE LEMON PINEAPPLE CHEESE CAKE COFFEE CAKE SOUR CREAM COFFEE CAKE BANANA SPLIT CAKE EASY PEANUT BUTTER COOKIES SWEDISH BUTTERNUT COOKIES PUMPKIN COOKIES 1-2-3-4 COOKIES THOMAS JEFFERSON'S BACHELOR BUTTONS LADY FINGERS CRISP COCOA COOKIES CAKE MIX COOKIES KENTUCKY COOKIES CHOCOLATE PECAN COOKIES CHOCOLATE CHIP COOKIES ORANGE-OATMEAL COOKIE BARS CREAM CHEESE COOKIE BARS MERINGUE COOKIES PECAN COOKIE SQUARES CRISP SUGAR COOKIES 63786 .

INDEX OLD-FASHIONED OATMEAL COOKIES OATMEAL DATE COOKIES COOKIES FOR DIABETICS CREAM CHEESE ICING DESSERTS PECAN ROLLS PEANUT BRITTLE CREAM CHEESE MINTS HOLIDAY FUDGE RUBY S PEANUT BUTTER FUDGE CHERRY ICE CREAM MILKY WAY ICE CREAM BUTTER PECAN ICE CREAM ORANGE SHERBET GERMAN CHOCOLATE ICE CREAM LEMON CHEESECAKE ICE CREAM HOMEMADE ICE CREAM YOU ALWAYS ASK FOR SECONDS GRAHAM CRACKER DELIGHTS MR GARRETT S POPCORN BALLS CHRISTMAS TREAT PEANUT BUTTER BALLS ORANGE BALLS BUTTERNUT BALLS CONGO SQUARES BUTTERSCOTCH SQUARES CURRIED FRUIT NILLA FRUIT ROLLS APPLE CRISP APPLE CHEESE CRISP CRANBERRY-APPLE CASSEROLE CRANBERRY-APPLE CASSEROLE FROZEN STRAWBERRY DESSERT STRAWBERRY ANGEL FOOD DESSERT SWEET POTATO PUDDING BANANA PUDDING DATE PUDDING CHOCOLATE DESSERT BUTTERSCOTCH TORTE CHIPS 'N MAC DELIGHT CHOCOLATE ECLAIR CAKE CHOCOLATE ECLAIR DESSERT CHEW BREAD DELICIOUS BROWNIES LEMON SQUARES PETITE CHERRY CHEESECAKES CHEESE CAKE PETRA'S DELICIOUS CHEESECAKE ' ' . SANDWICHES & MISCELLANEOUS HOT ORANGE JUICE PUNCH ORANGE MINT JULEP CREAMY HOT CHOCOLATE MIX PINK LADY PUNCH 101 101 101 101 -F- . 85 85 86 86 87 87 87 87 88 88 88 88 89 89 89 89 90 90 91 91 91 91 92 92 92 92 33 93 93 94 94 95 95 95 95 96 96 96 97 97 98 98 98 99 99 99 100 BEVERAGES.

INDEX VEGETABLE SANDWICHES CROCK-POT APPLE BUTTER EGG CASSEROLE WILD RICE CASSEROLE MACARONI AND CHEESE MUSHROOM PILAF OLD-FASHIONED DRESSING BARLEY CASSEROLE 102 102 102 102 103 103 103 104 63786 -G- .

NOTES .

call 1-800-325-1994. so books s Friends. Tennessee 38017 YES! We're interested in your no-risk. 5) RETURN THIS CARD NOW FOR FULL FACTS WITHOUT COST OR OBLIGATION! FUNDCRAFT PUBLISHING.000 and more. Ext. Recipes are submitted by your members. 5 (In 410 Highway 72 West P.O. We help you every step of the way and we guarantee your success! NO INVESTMENT. Fill out and mail postage-free card below for full name of members ONLY FUNDCRAFT COOKBOOKS OFFER ALL THIS AT NO EXTRA COST! Full color cover design or your own cover design • facts. local photo ol your choice The Original Personalized Community Cookbook Publishers CALL TOLL-FREE! 1-800-351-7822. Members. . P. they're And PERSONALIZED with the your organization and names of whose recipes are used. Box 340 Collierville. neighbors. No. SCHOOL OR OTHER GROUP CAN USE THIS EASY. Your Name. facts. 3. Please rush full no investment fund-raising plan. of Organization. PROVEN PLAN TO Raise 300t. YOUR PURCHASE OFTHIS UNUSUAL COOKBOOK HAS HELPED A WORTHY ORGANIZATION RAISE NEEDED FUNDS NOW YOUR CHURCH. TN 38017 TN.TU*^ s 04/L. Address. relatives lighted to are available only from your group. NO RISK. 410 Highway 72 West.O. Ext. City State. without risk or investment! will be debuy your cookbooks. • 26 pages ot helpful cooking Information Box 340 • Collierville. Zip. Do it NOW! OR For Free Facts W full color section dividers • Full recipe Index • 4 local Information pages.

5) fill (Tear along perforation. 58 COLLIERVILLE. 5 (In TN.O.if you belong to an organization that needs money. TN POSTAGE WILL BE PAID BY ADDRESSEE Fundcraft Publishing 410 Highway 72 West P. in other side and mail) -H NO POSTAGE NECESSARY IF MAILED IN THE UNITED STATES BUSINESS REPLY MAIL FIRST CLASS PERMIT NO. TN 38017 . call 1-800-325-1994. Ext. Box 340 Collierville. RETURN THIS POSTAGE-PAID CARD NOW for FREE fund-raising facts! OR For Free Facts CALL TOLL-FREE! 1-800-351-7822. Ext.

CLARIFY and egg adheres to shells. DOUGH A mixture of flour. An alcoholic beverage served before the dinner or cut with tart sauce served at the start of a meal. CRACKLINGS — CROQUETTES - shellfish — — ENTREE — A roast. slowly in small and wine. CHICORY — A plant root that is cut into slices. course of a meal. then to cook amount of liquid. s ^t »» ans »? o act ^ Helpful Cooking Hints . Chopped meat held together by eggs. BRAISE — To brown meat or vegetables in hot fat. BOUILLABAISE fish — A chowder made from BOUILLON — Clear soup made from lean beef. — A rich thick cream soup made from fish. DRIPPINGS Liquids resulting from meat being cooked. —A with a rich biscuit dough made in a COCKTAIL — An appetizer served before or as the first course of a meal. Also a chewy candy. vinegar. dish served between the chief courses. also to dip vegetables in boiling canning or drying. CARAMEL — Burnt sugar syrup used for coloring and flavoring. —A mixture of flour or liquid that can be beaten or BISQUE BLANCH freezing. shaped and dipped into crumbs then fried. The plant leaves are used for salad and sometimes called curly endive. fruit pie liquid and cloudiness COBBLER deep-dish. CIDER make — The juice from pressed apples used as a beverage or to — To make a liquid clear by adding beaten egg white it. down to become firm when BATTER stirred.— anc ** ^g *c ^g " ar * «- TERMS USED IN COOKING APPETIZER first — A small serving of food served before or as the transparent jelly. ASPIC boiled — A usually meat. eggs. which has been cold. liquid that is stiff enough to be kneaded. before the FONDUE — A dish made of cheese. etc. The egg coagulates in hot The liquid is then strained. Crisp particles left after fat has been fried out. dried and roasted into coffee. — To place fruits or nuts in boiling water to remove water in preparation for several varieties of skins.

and other foods. i Usually applied to ^ CUBE — To cut in even sliced CUT — To divide foods with a pieces. — To cut foods in very fine pieces. MACEDOINE — A mixture MARINATE — To let foods MINCE of fruits or vegetables. BRAISE To cook meat by searing in fat. BROIL To cook by exposing the food directly to the heat. continuing across the bottom of the bowl and ending with an upward and over motion. then flavored with spices and herbs. DICE — To cut into small cubes. served as J \ INFUSION — Liquid taken from tea. Tart. To conserve or preserve by boiling with sugar. etc. knife or scissors. using a motion beginning vertically down through the mixture. fowl. an oven. salty or crisp foods HORS d'OEUVRES— appetizers. — — — — covered dish in small amount of moisture. DISSOLVE — To pass into solution. J COAT SPOON — When a mixture forms a thin even film on the ' CODDLE — boiling point. BOILING POINT The temperature reached when a mixture maintains a full bubbling motion on its surface. To cook slowly and gently in a liquid just below the CREAM — To work foods until soft and fluffy.IF — *• deep fat. usually water. Usually done on a revolving frame over coals or upright in front of coals. coffee. then simmering in a rise rapidly BOIL — To cook in liquid. 1Z ^g 3DC ^g ag 'J^ -— FRITTERS — Vegetables or fish covered with butter then fried in — A sugar that has been cooked and used to cover liver. To incrust or coat with sugar. — The gizzard or heart of poultry. i ^ FOLD To combine. herbs or JULIENNE — Food cut into very thin strips. FOOD PROCESSES cook by dry heat. BREW To cook in hot liquid until flavor is extracted. as a hog. \ CANDY — spoon. FROSTING GIBLETS ] cakes. -»» 3PE — -»» ^g »? »» »* »»? Helpful Cooking Hints . To cook thin slices of meat in a highly seasoned vinegar in which large bubbles and continually so that all the liquid is agitated. shortening and sugar. usually in 4 " BAKE — To BARBECUE sauce. stand in an acid mixture of oil and vinegar. — To roast or broil whole.

peanuts. Dried peas and beans. 1 potato. leafy greens and potato. For normal vision Bl (Thiamin) For good appetite. citrus or Y* c. Liver once a week. liver and milk. AVERAGE CHILD Same as Adult Milk 1 pint. eggs. Breads and Cereals 3 servings whole grain or "enriched" bread or cereal. Liver C (Ascorbic acid) tomato juice. leafy green or yellow 1 1 Vegetables and other Same as Adult (serve one raw). leafy green.g a 3xz 3CC 3CC 3E Your Daily Nutrients FOOD Meat or fish AVERAGE ADULT 1 or more servings of wide variety. 1 quart Eggs 1 egg. gums. yellow vegetables and fruits. V4 c. pork and liver. citrus or 1 Vi c. Dried peas or beans may be substituted Same as Adult 3 times a week. Same as Adult Butter or vitamin fortified 2 tablespoons 2-3 tablespoons A VITAMIN PRIMER Vitamin Use In Body Best Sources Leafy greens. For healthy teeth. good digestion and steady nerves. cooked or canned). bones and blood vessels. Lean beef. milk. For healthy G (Riboflavin) skin and eyes. Citrus fruits. plus other fruits (raw. "Enriched" and whole grain bread and cereal. tomato juice tomato juice plus other fruits. Fruits 1 c. arc 2K Helpful Cooking Hints . and kidney.

WEEDS & OTHER GOOD THINGS 33E Use This Herb "* : Z2CE 3CE BASIL . BAY LEAF Available as xc acz CHIVE Mild flavor of onion CURRY POWDER Blend of spices in DILL Aromatic odor with delicate When You Fix: i A pungent Aromatic warn! flavor. V . Stews. Veal Curries of Meats.LEAVES.o*V <& " Lamb Venison Sauerbraten Veal meat Pork Veal Mildly hot spareribs casseroles Lamb stew Chicken Chicken Fish Fish dishes Duck Fish Poached fish Fish dishes Seafood cocktails Shrimp Chicken salad Chicken salad Potatoes Tomatoes 4?At Potatoes Peas Pickled beets Relishes Potato dishes Various vegetables Pickled carrots baked or boiled Tomatoes Beans Pickles f Squash Vegetable garnish 4? Herb butter Green bean sticks Garnish Sour cream // V <3* Cheeses Welsh rabbit and Egg dishes Omelets and Egg dishes Cream and cottage cheese Egg salad Egg dishes Cheese fillings Cream 3nd Cottage cheese Sour cream Scrambled eggs Spanish rice Spaghetti dishes Oriental touch to rice Buttered noodles lie an k turtle Vegetable and : Gravies Flavor Various Soups and Salads teaser in soups Chili saut e Fish and Moi l ish soups Vegetable salads Putter sau Pol l\\o soups Tomato sain es and Tossed a lads Gravies Shrimp sauce Cream sauce Marinades White cS^S> a: Helpful Cooking Hints bread dough xs . odor sweet flavor used whole or ground whole leaf proper proportion caraway flavor Beef stew Steak.

c 6 . va Tartar sauce Sweet -sour Salads saiu e Fish Sauces Soups *°rff Chicken broth y ** ( Soups Salad dressing \ Gravies Fruit salad Vegetable and Fish salads Green vegetables salads Whipped cream akes Soil i Green salads} Aspics ookies i and I'ic i ns| snaps rust Hid tilling 33= Helpful Cooking Hints . Spaghetti Spaghetti with meat sauce Pi.LEAVES. £" Cv all meats Veal Pork. taste. with hot flavor-sold fresh. WEEDS & OTHER GOOD THINGS 33= (?? Use This 3T 33= Oregano Strong anc 33= Sage 33= Tarragon Herb -* Ginger Aromatic. pungent root with Marjoram When You Fix:! Pleasant aromatic warm Aromatic odor. bitter taste. potent flavor odor. aromatic odor and Aromatic leaves. dried or warm. dishes Pork Roasts Meat Stews Chili Lamb Sausage Hamburgers Fish and Chicken and fish dishes Roast duck Fish Chicken Poultry dishes Stuffed fish Fish chowder chowder Chicken cacciatore Lobster Pickles Preserves Chutney Vegetable combos Scalloped potatoes and tomatoes Dressing for broccoli Hash brown Vegetable potatoes loaves Dried beans Beans Lentils Potatoes Tomatoes Beets Tomatoes Spinach Pickles cabbage spinach Egg salad Egg dishes Cheese dishes Sprinkle on top of dishes with cheeses Fresh cheese Cheese Eggs Benedict combo dishes Egg and Cheese dishes V . and Lamb loaf Veal and Pork dishes Pork roast Sausage Beef and Veal dishes Veal Beef Casseroles Stew Beef. Veal Stuffing for meat dishes Ragouts. bitter whole or ground Used pungent flavor ground Stuffing for fresh & dried Pot roast Pork.

POULTRY. to two i « Stew Meat 4 to 5 4 ! Hamburger i ' >* Chicken Fryers Broilers i 1 2 l /2 1 to 3 V% to 2 V% 3 1 Roasters 2 A to 7 pounds pounds pounds 3 to 5 2 to 3 4 to io 16 .S. Department of Agricult ure cutting chart but also the proper amount of meat to serve. Every meal should be planned very carefully and the best possible cut of meat for your money should be selected. recommended by the U.JEL. 2 i > Turkey Steaks Fillets 8 pounds 1 1 1 K CO Whole Fish 1 pound pound pound pound pound pint 3 4 1 : Lobster (tails) Lobster (cooked meat) 1 1 2 2 Clams (shucked) Shrimp (cooked) 1 1 1 1 3 5 to 6 3 : pound pint w | 1 SB CO Oysters shucked) Oysters (cooked) ( Scallops 1 pound pound 6 6 3 ! ! s ik Cutlet 1 pound pound L pounds : Chops 3 chops per 2 « Roast mm 3 to 4 6 ad JBML —3K Helpful Cooking Hints .. The following chart should help you in not only selecting the best cut of meat. AND SEAFOOD i p * | Meats are a substantial part of all homemakers shopping bill. 2m~*- trr- ar«? =*-c =rr =re= =a-rr -*--: -»-j MEATS. OF SERVINGS 3 to 4 i p Round Steak Porterhouse Steak fe 2 4 4 to 6 < Sirloin Steak < W PQ Chuck Roast Rib Roast (bone Short Ribs in) 8 1 . * y i HOW MUCH TO BUY MEAT WEIGHT OR MEASURE pound pound 2 pounds 2 pounds 4 pounds 1 pound 1 pound 1 pound 1 1 i 1 NO. .

..ntd Boof m». eookmUtM*.tpy oilin 9 • •'• Rib.t Rollod Rib Roan Rib Si.( Plo.. »oi. trail.ak BH.o. ». Ponb. Crou Cut For* Shock lusn 1 I f —r^- I 1 V- v-**'' Cook in icve »ro.k.at sr RETAIL AND WHOLESALE BEEF CHART 3E ape anc Retoi'/ Cuts Wholesale Cuts • Refoi/ Cuts ___^ ^"i^v Q I ^^ Portorhouio Slook T-Bon* Club Sloak L**^ I Stoak font. »f**«-Sigrs fnglith Cut Arm Pol Rootl Arm Slook Rollod Nock Bonolosi Nock Co»* -n Liquid !«»• *>< ^gg«S^ (^^-^ g a Helpful Cooking Hints ..« • -Cut - I ft Iran Cast •» •» li«»M \ O\S J \ Shank Knwckl. || / / 1 pvM 1 » I ! 1^--W2»\ _\ I I sIondi^T Rib Roo.l Co..l •••" '•"bull.

If large Brussels sprouts. minutes stand 1 more. consomme. remove ends and strings. used for !4 hours Add salt. boiling salted water to cover 5 to 8 mins. of boiling salted water. 35-60 mins. Beans. and hour let or Cut off all but 1 inch root. Beets of stems and Cook Peel covered in wash pare. Cabbage.3^ 3CB= i Table For Cooking Vegetables WAYS TO COOKING TIME VEGETABLE ^ac 2C 2T PREPARE Break Wash. simmer several OR water soaking.. Do not when done. leave Cook small covered in green or wax whole. dried night in much beans. 10-15 min. or of boiling salted water amount 20-25 mins. Soak overwater 3 times as as Navy Beans. 10-15 mins. amount 10-12 mins. green Carrots Wash. Flowerets ** MM m* ^^ mm ' l Helpful Cooking Hints . amount 10-15 mins. scrape or Cook small or in covered in pare. thoroughly. Cook coverd amount snap where tender part starts. and scrub boiling salted water. Cut in 6 to 8 wedges. remove Cook small covered in wilted outer leaves. stem. Cut in 1inch pieces. cut up in quarters or strips. Cook pieces covered in separate stalks from flowerets. 15-20 mins. amount 20-30 mins. cut in half lengthwise. Sprouts cut off wilted leaves. They in small of boiling salted water. or slit of boiling salted water. lengthwise. OR shred. gently scrub with vegetable the will Asparagus brush. amount Whole 15-20 mins. J of Wedges boiling salted water. Wash. Cover and simmer in 1 bring to boil. add flowerets. Cook small covered in of boiling waited water. Cut up Whole spears 8-10 mins. Leave 'whole or separate into flowerets. salted water. cook standing in up foil. OR Cut in 1 Cover. boiling. covered in Cauliflower '» Remove some of leaves and the woody Cook small 20-25 mins. -inch pieces. Slice. stalks. Wash. Rinse. Whole b leave whole. Total Brussels Wash thoroughly. Remove tough of stalks part and outer Tie stalks in bundles using folded strips of Broccoli leaves. Split rest of stalk almost to flowerets.

amount 8-15 mins. ripened Cook slowly. do not Slice thin. Tomatoes Wash tomatoes. pare. 10-15 mins. Cut off leaves and trim roots.2E ar ar 3E 33= Table For Cooking Vegetables WAYS TO COOKING TIME VEGETABLE PREPARE Celery Scrub thoroughly. amount 8-15 mins. sac Helpful Cooking Hints . Reduce heat forms. covered in Cook Remove husks and small Corn silks from fresh corn. Wash thoroughly. cook Rinse and of boiling salted water. boiling salted water to cover ears. enough Dip in Wash. pare. turning occasionally. skillet in butter in for 5 mins. consomme. cut or slice. small of boiling salted water. whole. Cut V? in -inch slices. covered without adding water. slowly. Spinach Spmaci Cut off roots and wash several times in lukewarm water. Brown slowly on both sides Season. 4 mins. Green Cook Shell covered in and wash. 3-5 mins. lifting Cook covered without adding water. off tips of stems. Slice lengthwise crosswise. cut off stems. bread crumbs. turning slices. amount OR cook in uncovered 6-8 mins. Slice or leave whole. Cover and cook 8-10 mins. in skillet. of boiling salted water. fine dry Eggplant tough. Wash Okro Parsnips pods. Uncover and cook till 10 mins. Leave whole sprinkle with flour and mix. Add to melted butter Mushrooms I- Wash. in Approx. Total tender. Peas. while Season and cook Zucchini covered Wash. or Cook small covered in pare or scrape. as you wash. Slice into desired lengths. amount 15-20 mins. out of water when steam Turn often cooking. If skin is then in beaten egg. hot fat. Cook small or in covered in amount of boiling salted water 10-15 mins. Cook small covered in of boiling salted water.

»?

•**•

^g

^g

^g

*

g-

Jg

3CE

Calorie Counter
CANDIES, SNACKS AND NUTS
Calories
«

1

Almonds (salted) Cashews
Chocolate Bar (nut)

12 to 15

6 to 8 2 ounce bar
1 1 1

Coconut (shredded)
4
"

cup
piece

English Toffee

93 88 340 344 25
115 50 190

\

Fudge

ounce

Mints Peanuts (salted) 4 Peanuts (roasted)
1

5 very small
1

1

ounce cup
cup

Pecans Popcorn
Pretzels

6
(plain)
1

800 104 54
115

Potato Chips

Walnuts

10 medium chips 10 small sticks 8 to 10

35
100

DAIRY PRODUCTS
American Cheese
Butter or Oleomargarine
(blue, Cheddar, cream, Swiss) Cottage Cheese (uncreamed) Cream, light Cream, whipped
1 1
. .

cube,
level

1

1/8 inch

Cheese

.1
1
1

Tbsp ounce
ounce. Tbsp. .......................

1 1 1

Tbsp

J

Egg White Egg Yolk Eggs (boiled or poached) Eggs (scrambled) Egg (fried) Yogurt (flavored)

100 100 105 25 30 25 15
61

2
2.
1

160

220

medium

'.'.
'.

'.

'.'.

110

4 ounces

60

DESSERTS
Cakes:

Angel Food Cake Cheese Cake Chocolate Cake, iced

Cake Pound Cake Sponge Cake
Fruit

2" 2" 2" 2"

Shortcake with Cupcake, iced Cupcake, plain

fruit

110 piece 200 piece 445 piece piece ..................... ....115 140 1 ounce piece 2" piece 120 300 1 a ve. slice 1 185 1 145

Pudding: Bread Pudding Flavored Puddings

% cup % cup

150 140

BEVERAGES AND JUICES
Beer Chocolate Malted
1

bottle, 12

oz

185

Cocoa Cocoa

milk) (milk water)
(all

&

8 ounces 8 ounces 8 ounces

450 235
140

Coffee (black/unsw.)

-

mm

Jae

»»

mm

»*

mm

-—

»»

Helpful Cooking Hints.

,

*

»

aas

^g

^g

^g'

»•

aoe

jg

-

Calorie Counter
BREADS AND FLOUR FOODS
Baking Powder Biscuits Bran Muffin Corn Bread
1

Calories
large or

f

2

sm

1 1
1

medium
small square
slice

129 106 130

Dumplings Enriched White Bread French Bread French Toast Macaroni and Cheese Melba Toast

1
1 1

small slice
slice

70 60 54
135

1
1

cup
slice

Noodles cooked
Pancakes (wheat) Raisin Bread Rye Bread
Saltines

1 1 1
1
,

cup
4-inch
slice slice

475 25 200 60 80
71

1
1 1 1

17

Soda Crackers
Waffles

Whole Wheat Bread

slice

23 216 55

BREAKFAST CEREALS
Corn Flakes
1
1 1 1 1

Cream

of

Wheat

Oatmeal
Rice Flakes

cup cup cup cup
biscuit

96
120 148 105 100 110

Shredded Wheat Sugar Krisps

%

cup

Pies:

Apple
Blueberry Cherry Custard

Lemon Meringue
Peach Pumpkin Rhubarb
Ice

piece piece piece piece piece piece piece piece

331

290 355 280 305 280 265 265

Cream: Chocolate Ice Cream

y

h cup
cup

200
150

Vanilla Ice

Cream

%
1

Miscellaneous:

Chocolate

Eclair, custard Cookies, assorted Cream Puff

1,
1
1

small 3-inch dia

250
120

Jello,

all

flavors

/*

cup

296 78

FISH
Bass Brook Trout

AND FOWL:
4 ounces 4 ounces 3 ounces 5 sticks or 4 oz
1

105 130

Crabmeat (canned)
Fish Sticks

85 200
158

Haddock (baked) Haddock (broiled)

fillet

^"g

MM

MM

4 ounces steak

-*^

MM

»»

207

3

Helpful Cooking Hints

"»g-

J""

»

^g

^g

^g"

ar

Calorie Counter
FRUITS
Apple (raw) Banana
Blueberries (frozen/1 1

1
Calories
70 85 45 60 40 54 65 95 55 70 35 50 40 60

small

medium

unsweetened
Cantaloupe Melon
Cherries, fresh/ whole Cranberries (sauce)

Grapes Dates
Grapefruit (unsw.)

cup melon Vi cup 1 cup 1 cup
V4 Vi

large

3or4
Vi
1 1

Orange Peach (fresh) Plums
Tangerine (fresh)

medium

2
1 1

Watermelon

" slice

MEATS
Bacon
(crisp)

2
1

slices

Frankfurter

Hamburger (ave. fat/broiled) Hamburger (lean/ broiled)

Ham Ham

(boiled/lean)

3 ounces 3 ounces 3 ounces
1

95 155r 245 185
'

200^
100f 235 300 210
100

(baked)

slice

Lamb Leg Roast Lamb Chop (rib)
Liver (fried)

3 ounces 3 ounces 3 % ounces
1

Meat Loaf
Pork Chop (med.) Pork Roast Pork Sausage Roasts (Beef) Loin Roast Pot Roast (round) Rib Roast Rump Roast Spareribs Swiss Steak Veal Chop (med.) Veal Roast

slice

3 ounces 3 ounces 3 ounces
3 Vi ounces 3 Vi ounces 3 Vi ounces
3Vi ounces 1 piece, 3 ribs 3 Vi ounces

340 310 405 340 200 260 340
123 30C
185

i

3 ounces 3 ounces

23C

I
1

SALADS AND DRESSINGS
Apple and Carrot (no dressing) Chef Salad/reg. oil Chef Salad/ mayonnnaise Chef Salad/ French, Roquefort Cole Slaw (no dressing)
Fruit Gelatin
1

cup Tbsp 1 Tbsp 1 Tbsp Vi cup
Vi
1

square

Potato Salad (no dress.) Waldorf (no dressing) Boiled Dressing French Dressing

Vi

Vi
1

1 1

Mayonnaise *

mm

mm

mm

»»

cup cup Tbsp Tbsp Tbsp

100 160 125 105 102 139 184 140 28

60

no

mm

M^

mm

J «-

I

Helpful Cooking Hints

50 1 slices 200 1 X slices lbs. 2 No. 1 No.. 10 lbs 9 lbs 5 lbs lbs. . 40 50 30 30 35 lbs. 16 lbs. 4 No. 2 2 X Va Baked Beans Jello Salad /4 gals. 1 No. lbs. Vz lb A Mayonnaise Mixed Filling (meat. pkgs 18 lbs 3 40-oz. 10 10 40-oz pkgs * Corn (frozen) Peas (fresh) Peas (frozen) Sweet Potatoes (canned) Sweet Potatoes (fresh) 70 lbs. Casseroles Potato Salad Scalloped Potatoes Spaghetti 4 l A qts qts gals 4 x/2gals. 10 5 lbs 20 lbs. Lettuce (large heads) 12 heads Vegetables Beets (fresh) Beets (canned) 5 lbs. Ham (roasted) Hamburger Meat Loaf Pork Rib Roast Pork Chops and Veal Cutlets Turkey or Chicken (roasted) . 10 Cabbage (shredded) Carrots (cooked) Corn (canned) 6 lbs 3 No. 9 lbs. Poultry or Fish Beef and veal (roasted) Fish. large whole Fish. fillets or steaks 10 lbs 13 lbs 7 Vi lbs. 4 1 3 X A 17 qts. 18 lbs. 36 lbs. 10 40-oz. 30 lbs. 2 3 40-oz. A gals. . 24 lbs. 10 lbs. Sandwiches Bread Butter . fish) cup qts 1 l A 4 to 6 cups 5 to 6 qts.* ^g" ^g •** ** 3KE Quantity Cooking Food ] 25 Servings 100 Servings Meat. eggs. lbs.. 10 24 lbs mm jpc j*» mm — 7 lbs Helpful Cooking Hints . pkgsj 4 No. 2 qts 4 heads l /z gals. 5 to 6 heads Lettuce 1 Yi heads Salads. 5 gal. 50 to 75 lbs. 10 20 lbs. lbs. pkgs.

1 package active dry yeast . 1 tablespoon prepared mustard ... and milk equivalents quarts 3V2 quarts 5 2 1 - Vegetables and fruits Potatoes Sugars and sweets 4-6 1-1 pounds pounds V2-I pound '/2 7 - 3 - pounds pounds IV2 pounds SUBSTITUTIONS FOR INGREDIENTS 1 1 tablespoon cornstarch (for thickening) . . 1 cup sour milk or buttermilk plus 1 /2 teaspoon baking soda. thin . tomatoes pounds 2V2 ¥4 Dark-green vegetables Dry beans.ag 3CK =a^ 3^ Women 2V2 :i ^ Men - FOOD QUANTITIES FOR ONE WEEK Kinds of Foods Citrus fruits.. 1 cake compressed yeast. 1 small fresh onion... oils 6 eggs V2 - 4 ounces eggs - pound pounds % 3-4 - 1 pound Grain products Cereal.. 3 or 4 tablespoons cocoa plus 1/2 tablespoon 1 fat.. 1 cup cream. peas and nuts A pound 3 pounds pound L 2 ounces 2 7 Eggs Fats. fish and poultry 4 4V2 pounds 3!/2 5-5 V2 Milk. ..... 2 tablespoons flour cup sifted cake flour .. 3 tablespoons butter and 3/4 cup milk in sour milk recipe.. cup sifted all-purpose flour 1 cup plus 2 tablespoons sifted cake flour.. 1 tablespoon instant minced onion.. 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred. sour.... whole grain 2 2'/2 pounds pounds Meat.... 1 cup sour milk . 1 square chocolate (1 ounce) .. 1 whole egg ..... flour.. 1 cup minus 2 tablespoons sifted all-purpose flour.... 1 cup sweet milk .. 2 egg yolks for custards. 1 teaspoon dry mustard. 1 cup honey. dehydrated... Ji g » -mwz Helpful Cooking Hints .... 1 cup molasses .

Notes 2z: 3X xc jt- .ac a : g aoc age aoc Favorite Recipes Recipe Name Page No.

Inc.-**- •**? »» » »»- aac *» » Favorite Recipes Recipe Name Page No.O. TN . i TVbtes Copyright © 1977 BY Fundcraft Publishing. Collierville. P. Box 340.

UNIVERSITY OF N.C. AT CHAPEL HILL 00030715744 FOR USE ONLY IN THE NORTH CAROLINA COLLECT .