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1419 Iueaa Vi.ta Phone 845-0641

La.ont. Calif. 93241

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8325 Buena Vista Boulevard

Lamont, California. 93241

• •


2nd 'AtW.iN;: 7~ 1983 ~·15.00

9 9 9



Students' Favorite Chocolate Chippers ••••• 1

Rita's Brazil Nut Cake. • • • • • • • • • • • • 1

Scripture Cake • • • • • • • • • • • • • • • • 2

Jiffy Tamale Pie • • • • • • • • • • • • • • • 2

Griffin Gumbo • • • • • •. • • • • • • • • • • 3

Fellsinger Sisten'. French Bread. • • • • • 3

Mississippi Pecan Cake • • • • • • • • • 3

F. J. N. Elephant Stew • • • • • • • • • • • • • 4

V. I. P. Cheese Cake •••••• • • • 5

Hot Sauce Fried Chicken. • • • • • • • • 5

Popular White Bread • • • • • • • • • • • 6

-Chili Verde con Carne· • • • • • • • • 6

Short Cut Baked Beans 7

Pineapple Upside-Down Cake. • • • • 7

!<'ilipino Chop Suey • • • • • • • • • • 7


Sunshine Dill Pickles • • • • Cranberry Relish • • • • • • Vegetable Relish • • • • •

. . . . .

. . . . .


Out of This World Soup • • • • • Cream of Mushroom Soup • •

F. J. N. Fast Chicken Stew

F. J. N. Hamburger Stew •••••

· . . . .

· . .

· . . . . . .


F. J. N. Basic Gravy. • · • • • · · · • • • • · 13
Daddy's Fudge Sauce • • • · · · · • · · 13
Sister Daniel's Barbecue Sauce · • · · • · · · 14
Homemade Hot Sauce · • • • • • • · • · • · • 14
Taco Salad with Guacamole DreSSing · · • · · · 14
Watergate Salad . • · · • • • · · · · · · · · 15 -A- Lamont, CA


11 11 11 12


- - -- ~


Wedding Recipe Carrot Cake • • • • • • • •

Homemade Coconut Cake ••••••••••• Miaai.aippi Mud Cake • • • • • • • • • • • • • Top Me Twice Cake • • • • • • • • • • • • • • Coca-Cola Cake ••••••••••••••• Tax .. Cake •••••••••••••••• Strawberry Cake • • • • • • • • • • • • • • • Raw Apple Cake ••••••••••••• Tomato Soup Cake ••••••••••••••

Watereate Cake with Cover-Up Froating •••••

Tunnel of Fudge Cake • • • • • • • • • • • • •

Plain Coconut Cake

. . . . . . . . . . . . . .

Freab Apple Cake .•••••••••••••• Sour Cream Pound Cake

. . .

. . .

. .

. .

. .


Peanut Butter Ball. • • • • • • • • • • • • • • 37

Delicioua BroWDies • • • • • • • • • • • • • • 37

Coco Pixie. •••••••••••••••• 37

Sugar Cookie )11x • • • • • • • • • • • • • 38

Robby'. M " M Cookies • t • • • • • • • • • • 38

Cherry Pineapple Crisp • • • • • • • • • • • • 39


F. J. N. Whipped Cream Pie Filling • • • • • • • F. J. N. Basic Pie Filling ... • • • • • • • • • F. J. N. Pie Cruat. • • • • • • • • . • •

Macaroon Surprise Pie •••••••

'Pumpkin Ple ••.••••.•.•.••.•

Michael'. Grandma's Chocolate Pie ••••••• Egg Custard Pie • • • • • • • • • • • F. J. N. Lemon Meringue Pte. • • • • • • • • •

. .


Lasagna •••••••••••••••••• 47

Mamaw'. Chili Be8IUJ • • • • • • • • • • • • • 47

F. J. N. Dawson Tacos •••••••••••• 47

-C- Lamont, CA


29 29 30 30 31 31 32 32 33 33 34 34 35 35


41 41 42 42 42 43 43 44


Thomas Tacos

Mock Ravioli F. J. N. Chinese Noodles Blackwood Flour Enchiladas

F. J. N. Batter Fried Chill Relienos Homemade Flour Tortillas Enchilada Stack, New Mexico style Green Chili Burritos "My" Enchiladas


Recipe for Daily Diet. • • • • 53
Low Calorie Chili Bean Stack • 53
W. W. Stuffed Zucchini • • • • 53
Dieter's Spaghetti Sauce • • 54
Chinese Chicken Noodles • 54
Low Calorie Pie • • • • • 55
Fudgy Brownies • • • • • • • • 55
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1 c. shortening

(Crisco) 1 tsp, salt

1 tsp. vanilla 1/2 c. sugar

1 c. brown sugar

2 eggs, beaten 1 tsp. soda

3 c. flour

1 large pkg. chocolate chips 1 c. nuts, chopped



Cream shortening, eggs and sugars. Add dry ingredients, then chips, vanilla and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees unti 1 very lightly browned. Do not overcook. Soft cookies preferred by majority.

Mavis Turk, Principal F. J. N. Christian Sc hool


1 c. se U-rising flour 3/4 c. sugar

1 tsp, cinnamon 1/2 tsp, nutmeg

1/2 tsp, baking soda 2 eggs

1 c. raisins

1 c. whole walnut halves

1 c. whole Brazil nuts 1 c. whole pecan hal ves 1 c. whole maraschino


1 c. chopped dates

1 c. chopped, candied pineapple

, .. . "

Combine the first ft ve ingredients. Add 1 cup raisins and stir well. Beat eggs and add to dry ingredients. Set aside. In a very large bowl, mix all the nuts, cherries, dates and pineapple. Pour batter over the nuts and fruit, stirring until all is coated with a thin film of batter.

Grease brown paper and line a greased tube pan.

Pack nut and fruit batter into pan. Bake at 325 degrees for about 1 1/2 hours. Be sure to place a pan of water in bottom of oven to prevent scorching. Cake is done when toothpick inserted in middle of cake comes out clean. Allow to cool 15 minutes, then remove from pan. Peel off brown paper. This cake is beautiful when sliced because of the whole nuts and cherries.

Rita Dawson, Pastor's wife Weedpatch, CA

-1- Lamont, CA


1/2 c. Judges 5 :25

(last clause)

2 c. Jeremiah 6 :20

2 Tbsp. I Samuel 14 :25 6 Jeremiah 17:11

1 1/2 c. I Kings 4 :22 2 tsp, Amos 4:5

II Chronicles 9:9, to taste pinch of Leviticus 2:13 1/2 c. Judges 4: 19

(last clause)

2 c. Numbers 17:8 2 c. I Samuel 30:12 2 c. Nahum 3:12

Whip the Judges, Jeremiah and I Samuel until light.

Beat the 6 Jeremiah yolks. Add Kings, Amos, Chronicles and Leviticus alternately with Judges. Fold in Nahum, Numbers and Samuel, then the G Jeremiah whites, beaten stiff.

Interpretation: Beat 1/2 cup butter, 2 cups sugar and

2 tablespoons honey until fluffy. Whip six egg yolks. Sift together 1 1/2 cups flour, 2 teaspoons baking powder, 2 teaspoons ginger, 1 teaspoon nutmeg, 1/2 teaspoon cloves and a pinch of salt. Add to egg yolks alternately with 1/2 cup milk. Stir in 2 cups figs, chopped, 2 cups raisins and 2 cups chopped almonds. Fold in 6 egg whites, beaten stiff. Bake

in well-greased paper-lined lO-inch tube pan 2 hours at 300 degrees.

Rosalie Salyards, Teacher F. J. N. Christian School


1 1/2 lb. hamburger 1 small onion

1/2 tsp, gar lic powder salt to taste

1 1/2 tsp, sugar 1 tsp. vinegar

1/2 small bottle chili powder

1 medium can tomatoes 1 can cream-style corn

1 large can olives, pitted and drained

1 medium pkg, Frttos 3/4 lb. grated Cheddar cheese

Brown and drain hamburger and onton, Add garlic powder, salt, sugar, vinegar and chili powder. Stir and add tomatoes, corn and olives. Stir well and bring to a boil, cooking over low heat for 30 minutes.

In a large casserole, put a layer of Fritos, 1/2 of

meat mixture and 1/2 of cheese. Repeat, ending with cheese.




Bake at 400 degrees for 15 minutes. Decorate with sliced olives and serve.

Joyce Smith, Pastor's wife Teacher: F.J.N. Woodville, CA


4 large pork steaks

2 large onions, chopped 3 cloves garlic, chopped salt and pepper to taste

2 (16 oa.) cans tomatoes 1 small can tomato sauce hot pepper, if desired

Fry pork steak and cut into small pieces. Add remaining ingredients and simmer until tender. Delicious served as a meat with sauce, or over rice or noodles. My mother-in-law, Gladys Griffin, taught me this family favorite.

Nancy Griffin, Teacher F. J. N. Christian School


1 Tbsp. sugar

1 1/4 Tbsp, salt 2 pkg, dry yeast

1/4 c. oil

2 c. hot water 2 c. flour

Mix above ingredients in large bowl. Beat with a mixer. Add more flour until mixture is smooth and not sticky. Let rise in bowl (or 1 hour. Punch down and knead lightly. Shape into 2 loaves. Let rise 30 minutes. Bake at 375 degrees until it sounds hollow when tapped lightly.

Gail (Fellsinger) Mettler, Barbara (Fellsinger) Duncan, Teachers F. J. N. School


1/2 c. butter or margarine

2 c. sugar

1 tsp, vanilla

1 egg

3 egg yolks

2 1/2 c. flour

3 tap. baking powder (Continued on Page 4)

-3- Lamont, CA


3/4 tsp. salt

1 c. water

Pecan Mixture:

3 egg whites 1/4 tsp, salt 1/4 c. water 1/2 c. sugar

21bsp. flour

1 tsp, baking powder

1 lb. (4 c. ) pecans, ground

Cream butter, sugar, vanilla and whole egg until fluffy. Add egg yolks, one at a time, and beat well after each. Stir flour, baking powder and salt together. Add to creamed mixture alternately with water. Stir until smooth. Grease lO-inch tube pan and line bottom only with waxed paper. Pour half of the batter into pan. Drop Pecan Mixture by teaspoonfuls on batter, then top with remaining batter.

Bake in 325-degree oven 1 hour and 25 minutes or until toothpick inserted in middle comes out clean. Coolon rack before turning out.

Pecan Mixture: In large mixer bowl, combine egg whites, salt and water. Beat at high speed until stiff. but not dry. Stir together sugar, flour and baking powder. Gradually beat into whites until sUff. Fold in nuts. Add to cake as recipe prescribes.

. Brenda Capps, Teacher F. J. N. Christian School


*Good for preachers' wives who serve large crowds of hungry people.

1 plump, fresh elephant 10 lb. red onions

100 lb. white potatoes 1 crate green celery

50 black-eyed peas 5 c. salt

3 lb. chopped garlic 1 jackrabbit

Kill, skin and cut up elephant into bite-size pieces.

Perhaps a passing evangelist's wife will assist in this chore. Simmer until tender. This will require about two weeks, using 150 extra large roaster pans. Add vegetables all at onea and simmer until potatoes are done (about 20 minutes).


F.J.N. ELEPHANT STEW (Continued)


Season and serve. This recipe will take care of about 1,123 servings. The rabbit 1s optional. Some people do rot like to find hare in their stew.

Home Ec Class


4 egg whites 1 c. sugar

3 (8 os.) pkg. Philadelphia cream cheese

1 tsp. vanilla

2/3 -c. Zwieback crumbs (4 rusks)

* • • • • • •

1 c. thick sour cream 1 Tbsp. sugar

1/4 tsp, vanilla

1/3 c. toasted, shaved, blanched almonds

With electric mixer beat egg whites until stiff.

Blend in sugar, then the cream cheese. Add vanilla. Butter lO-inch square glass pan. Dust with 2/3 cup Zwieback crumbs (4 rusks). Do sides and bottom of pan in this manner. Pour in cheese mixture. Bake at 325 degrees for 25 minutes (350 degrees if using metal pan).

Stir sour cream, sugar and vanilla together and spread over cake. Top with almonds and bake 5 minutes longer at 450 degrees (475 degrees for metal pans). Chill two hours or more. U desired, you can garnish with fresh fruits.

Ercellene Thomas, Pastor's Wife, Monta Vista, CA


1 frying chicken, cut up 1 (3 oz. ) bottle Louisiana hot sauce (Gebhardt's) garlic powder

salt flour

3 lb. Crisco

In a large bowl, season cut-up chicken with garlic powder and salt. Add hot sauce. Stir well. Stir in enough flour to coat the chicken well. Heat Crisco in heavy pan. Dip each piece of chicken in dry flour (selC-rising flour is best In this recipe).

(Continued on Page 6)

-5- Lamont, CA


Deep fry in hot shortening until golden brown.

Florence Vaughn, Pastor's WHe, Fresno, CA


1 pkg. dry yeast 1/4 c. warm water

2 1/2 c. mllk, scalded 3 Tbsp. sugar

2 tsp, salt

2 Tbsp. shortening 6-6 1/2 c. flour

Soften yeast in warm water. Combine hot mtlk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups of flour, beat well. Add yeast. Add enough remaining flour to make stiff dough. Place on floured surface and knead 10 minutes. Shape into ball and place in greased bowl (large). Grease surface of dough and cover with a dish towel. Allow to rise in warm place for about 1 1/2 hours. Punch down. Let rise again about 45 minutes.

Divide dough into two portions. Shape into smooth ball and let rest 10 minutes. Shape into loaves. Grease two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Cover and let rise 1 hour. Bake at 400 degrees for 35 minutes or until done. Serve hot or cold. Delicious toasted.

Vesta Burgess, Pastor's Wife, Clovis, CA


1 large (1 3/4 -lb. ) chuck


1/4 tsp, cumin

1 tsp, meat tenderizer garlic salt to taste pepper to taste

2 1bsP.r oil

2 tsp. flour

1 small can hot Ortega chilies, diced

1 medium can stewed

tomatoes 2 c. water

salt and pepper to taste 1 can tomato sauce

Season steak with cumin, meat tenderizer, garlic salt and pepper. Cut into small strips. Brown quickly in hot oil. Add flour and stir well. Add remaining ingredients and __ simmer until very tender.



Serve with Spanish rice, refried beans and homemade flour tortillas.

Esther Carillo, Pastor's Wife, Dinuba, CA


2 large cans pork and beans

1 onion, chopped

4 slices bacon, chopped

3 Tbsp, catsup

1/2 tsp. dry mustard 3/4 c. brown sugar

Fry onion and bacon together. Add beans and remaining i~redients. Bake at 350 degrees for 1 hour.

Lois Price, Pastor's Wife Visalia, CA


1/4 c. shortening 3/4 c. sugar

1 egg

1 1/2 c. flour

1/2 tsp. salt

2 Tbsp, baking powder 1/2 c. milk or pineapple


* * • * * *

4 Tbsp, butter or margarine

1 c. brown sugar

1 (1 lb. 4 oz. ) can crushed pineapple

Melt butter in deep pan or cast iron skillet. stir in brown sugar. Add drained, crushed pineapple and spread evenly over bottom of pan.

Blend shortening, sugar and egg until creamy. Add sifted dry ingredients alternately with milk. Beat well. Pour batter over pineapple mixture. Bake in preheated 325-degree oven for 40-45 minutes. Turn upside down after removing from oven.

Doris Warnell, Pastor's Wife, Rexland Acres, CA


1 small pork roast or 3...pork steaks

1 Tbsp. oil

(Continued on Page 8)

-7- Lamont, CA



2 (8 oz. ) cans tomato garlic powder to taste

sauce salt and pepper to taste

2 pkg, frozen broccoli 2 c. water

and cauliflower (or equivalent in separate boxes)

Sprinkle meat with garlic, salt and pepper. Chop into small pieces. Brown in oil. Add tomato sauce, water and vegetables. Simmer until tender. Serve over rice.

Barbara Stobaugh, Pastor's Wife, Bakersfield, CA


sxoa I..1.l. IJK),I)N I (j Mdt and. 6l.enJ.:

1/2 cup H~V-'4 CoOJa I cup 4IroM.~


2 c. salt

10 c. water grape leaves cucumbers dill

2 cloves garlic

2 pods hot pepper or 1/2 jalapeno pepper

1 c. vinegar

Mix the 2 cups salt and 10 cups water for salty solution. Boil, cool and set aside. Put grape leaf in bottom of jar. Add a few cucumbers, add dill, 2 cloves of garlic, and 2 pods hot pepper or 1/2 jalapeno pepper and finish filling jar with cucumbers. Fill jar with 1 cup salty solution, then 1 cup vinegar alternately until full. Put a grape leaf in top of the jar, then seal. Set in the sun for

8 to 14 days.

Lacie Coffman



1 (lIb.) pkg. fresh cranberries

2 whole oranges, rind of only 1/2

2 c. sugar

2 c. cranberry relish

1 small can crushed pineapple

c hopped walnuts

1/2 pkg. small marshmallows

1 apple, chopped fine whipping cream

Place cranberries, oranges, sugar and grated rind of 1/2 an orange into blender. Blend well. Should have 2 cups. Add remaining ingredients and chill.

Sharon Grider


12 medium onions (4 c. ) 1 medium head of cab-

bage (4 c.)

10 green tomatoes (4 c. ) 12 green peppers

6 sweet red peppers 1/2 tsp, salt

6 c. sugar

2 Tbsp, mustard seed 1 Tbsp. celery seed

1 1/2 tsp. turmeric

4 c. cider vinegar

2 c. water

(Continued on Page 10) -9 - Lamont, CA


Grind vegetables using a coarse blade. Sprinkle with salt, let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over vegetables. Heat to boiling, then simmer 3 minutes. Seal in hot jars. makes 8 pints.

Lacie Coffman




1 chicken

4 sticks celery, chopped 4 eggs

1 onion, chopped

6 chicken flavored bout lIon cubes

1 lb. egg noodles

Boil chicken until tender, remove from bone and cut into small pieces. Add all ingredients to broth, adding enough water to have 2 quarts broth or more. Beat eggs and pour slowly into boiling broth. Season to taste.

Clora Campbell


1 c. (about 1/4 lb. ) mush-


2 c. chicken broth 1/2 c. light cream 1/2 tsp. salt

1/2 tsp. pepper 1/4 tsp. nutmeg

2 Tbsp, chopped onion

2 Tbsp, butter or margarine 2 Tbsp, all-purpose flour

Slice mushrooms through cap and stem. Cook with onion in butter 5 minutes. Add flour and blend; add broth. Cook and sti r until slightly thickened. Cool slightly.

Add cream and seasoning. Heat through. Serve at once. Makes 4 to 6 servings.

Vesta Burgess


1 canned whole chicken or use fresh stewed chicken

1 large can stewed tomatoes

1 onion, chopped

1 can mixed vegetables 3 potatoes, diced

salt to taste

pepper to taste

Prepare onions and potatoes. Add mixed vegetables, tomatoes and seasonings. Bring to a boil. While this simmers, open can of chicken and drain broth into hoi ling vegetables. Remove chicken from bones, discarding skin. Add chicken to stew. By this time, potatoes should be nearly done. Simmer a few more minutes and serve. Any

(Continued on Page 12)

-11- Lamont, CA


Combination of vegetables may be used. Squash or okra

is delicious in it. Two cans of sliced potatoes may be substituted for the fresh potatoes when a really hasty supper is needed.

Rita Dawson

F. J. N.


1 lb. hamburger

1 pkg, frozen stew vegetables

2 fresh potatoes, quartered

1 can green beans

1 can tomato sauce

1 can stewed tomatoes salt and pepper to taste

1 can cream of celery soup 3 c. water

Cook and drain hamburger meat. Add remaining ingredients and simmer until potatoes are done, or si mmer for hours. Good with corn bread.

Rita Dawson


2 Tbsp. melted shortening or meat drippings

2 Tbsp. flour

1 c. milk or broth

salt and pepper to taste

Measure milk into serving bowl (remember this recipe makes only 1 cup gravy). Increase recipe as needed, allowing 1/2 cup per person.

Measure shortening, add flour and seasonings. Stir well. If making brown gravy, cook and stir until flour is browned. Add milk or broth all at once, stirring well. Bring to a boil and simmer to desired thickness.

" For Basic White Sauce: Use margarine instead of shortening. Add sliced boiled eggs to make Creamed Eggs to serve over hot biscuits.

For Cheese Sauce: Add 1 tablespoon choppe-d onion to Basic White Sauce recipe and 4 slices of American cheese. A few drops of food coloring (3 yellow plus 1 red) will make it more attractive. Pour over cooked macaroni, top with buttered bread cubes, seasoned with garlic and toast under broi ler. Or use this sauce extensi ve ly wi th Mexican dishes or vegetable toppings.

Rita Dawson


1 tsp. cornstarch 1/2 c. white Karo corn syrup

2 c. sugar 1 c. evaporated milk

3 Tbsp, cocoa (large and level)

Cook until it drops off spoon in big drops, stirring constantly so all sugar dissolves. Two drops start clinging together from spoon. Do not overcook or it gets too hard

to chew when put on ice cream. It needs very little cooking but lots of stirring to dissolve all the sugar. Add 2 tablespoons vanilla and beat a little.

Use over ice cream, tapioca pudding, rice or bread pudding, custard and so forth.

Ercellene Thomas

. -13- Lamont, CA


L.c, vinegar

1 bottle Kraft hot barbecue sauce

1 (12 oz. ) pkg. barbecue sauce mix

5 (8 oz. ) cans tomato sauce 3 bottles catsup

1 c. sugar

3 tsp, salt or more 1 tsp. black pepper

Mix and bring to boil. Let simmer several hours.

Makes about 3 quarts. (You can freeze it in small jars and take out as needed.) Boil Boston butt or pork roast until very tender. Flake with fork and add barbecue sauce. Heat buns and put on mustard, dill pickle and barbecued pork. Add a scoop of cole slaw on each.

Ercellene Thomas


1 large can stewed 1 tsp. garlic

tomatoes salt and pepper

1/4 c. dried onion few drops of Tahasco sauce

1 small can Ortega chilies, diced

Put tomatoes in blender for 30 seconds. Add remaining ingredients. Bring to a boil. Pour in container for refrigerator. Cover and chill. Hot dried chilies may be

added for hotter sauce.

Rita Dawson


3 lb. hamburger, cooked and drained

1 can El Pato sauce (Mexican tomato sauce)

1 lb. Cheddar cheese, grated


1/2 head of lettuce (3 c. ) 2 large tomatoes, chopped 1 medium pkg. Fritos

(not dip style)

1 avocado, soft

1 Tbsp. mayonnaise 1 Tbsp. lemon ju ice

Stt r Mexican (hot) tomato sauce into cooked and dzained hamburger meat. Pour meat mixture over grated

s alt to taste 1/4 c. water



cheese and stir until cheese melts. Break lettuce into bitesize pieces. Add tomato (onion, if desired) and Fritos. Toss all together at table and serve With Avocado Dressing. Put avocado in blender and add remaining ingredients. Blend well and serve.

Linda Blackwood


1 (9 oz. ) carton Cool Whip 2 c. nuts

1 pkg. instant pistachio 2 c. miniature marsh-

pudding mallows

1 (3 oz. ) can crushed pineapple, undrained

Mix all together.

Sharon Grider


2 lb. carrots, thinly


1 onion, chopped

1 bell pepper, chopped

1 small can water chest-

nuts .

1 Tbsp. Worcestershire sauce

1 Tbsp. dry mustard 1/2 tsp, salt

1/2 tsp. black pepper 3/4 c. white vinegar

1 (10 3/4 oz ; ) can Campbell's tomato soup

1/2 c. oil

3/4 c. sugar

Bring salted water to a boil and add sliced carrots.

Simmer 10 minutes. Drain carrots well.

Place carrots in a large bowl, add all the remaining ingredients. Be sure to also slice the water chestnuts. Mix well and chill. Much better if chilled overnight.

Barbara DUncan


1/4 c. cold water 2 Tbsp. unflavored gelatin

2 Tbsp, lemon juice

1 c. crushed pineapple

1 c. strawberries, frozen or fresh

1 c. sugar

3 mashed bananas

(Continued on Page 16)

-15- Lamont, CA

FROZEN SALAD (Continued)

1/2 pt. whipping cream, whipped

1/4 c. mayonnaise

Soak unflavored gelatin in cold water. Bring to a boil lemon juice, pineapple, juice from strawberries and sugar. After it boils, stir in gelatin. Cool. Add bananas and strawberries and chill in refrigerator to "soft jell" stage. Whip cream and add mayonnaise, then fold it into jel lo mixture. Freeze in ice trays overnight. Serve on lettuce leaves. Very good.

Sharon Grider




1 large eggplant 3 large tomatoes 2 large onions

2 bell peppers

1/2 lb. sliced Cheddar cheese

Cut eggplant into 1/2-inch thick slices. Parboil.

Slice tomatoes, onions and chop the bell peppers. In a buttered oblong Pyrex pan place a layer of eggplant rounds. Top each with a slice of tomato, slice of onion and a garnish of bell pepper. Make another layer of the same things, salting and adding pepper to taste. Top final layer with sliced or grated cheese. Bake at 400 degrees for 4!1 minutes to 1 hour.

Velma Grider


1/4 c. oil

1/2 lb. chorizo (beef)

4 medium zucchini squash, sliced

In 9-inch skillet heat oil and stir chorizo until it is thoroughly broken apart, and covering bottom of skillet. Place sliced squash on top of mixture. Cover and cook until tender. Drain off excess fat and serve. Delicious for breakfast with eggs and homemade flour tortillas.

Henry Carillo


2 1/2 lb. Bermuda

onions 2 c. milk

1 egg, beaten 1 c. flour

1/2 c. corn meal 1 Tbsp. oil

1/2 tsp. s alt

1/4 tsp, pepper

Slice onions and separate into rings. Cover with the milk and let stand 30 minutes. Remove and let drain on a towel. Add the oil and egg to the milk. Mix and stir in dry ingredients. Dip the onion rings in the batter and fry in deep fat.

Ercellene Thomas

-17- Lamont, CA


1 can roast beef

(or leftover roast) 1 pkg, dry onion soup mix (Lipton)

4 cans green beans

2 cans sliced potatoes (or 4 fresh, sliced I 1 cube margarine

salt and pepper to taste

Combine all ingredients, drain water off canned potatoes. Bring to bo11. May serve immediately or simmer Cor hours in slow cooker. Delicious!

This is the jiffy method. This dish is even better if you use fresh roast beeC, fresh potatoes and fresh green beans. Precook fresh green beans until very tender with

a little salt pork. Remove salt pork, add cooked roast beef, fresh potatoes, margarine, dry onion soup and seasonings. Simmer until potatoes are done.

Rebecca Dawson


1 1/2 c. carrots,

cooked and mashed 1 c. brown sugar

1/2 tsp. salt

1 tsp, gi nger

1 tap. cinnamon

1/8 tsp, allspice 2 Tbsp. molasses 3 eggs, beaten

1 c. evaporated milk 1 unbaked pie shell

Combine ingredients In order given. Pour into pie shell. Bake at 400 degrees 40-45 minutes. Makes six servings.

Arlene Harris



1 1/2 lb. hamburger

1 small onion, chopped 1 can enchilada sauce 1 can cream of chicken


1 can cream of mushroom soup

1 small can Pet milk

1 small can Ortega peppers,


1 small can pitted oli ves 1 1/2 c. Cheddar cheese 9 corn tortillas

Cover bottom of casserole pan (lightly g re asedj with a layer of corn tortillas cut in small pieces. Cook hamburger meat and drain well. Add all the remaining ingredients, except cheese. Layer meat mixture and chopped tortillas in pan until all is used. Top with cheese. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes more or unti 1 cheese is lightly browned. Very good!


Lovie McDowell

1 lb. elbow macaroni, cooked

1 lb. hamburger, cooked

2 cans undiluted cream of mushroom soup

Boil macaroni and drain. Fry hamburg-er me at and drain. Combine macaroni and meat and add soup. ~tir well and heat. Sounds simple, but delicious.

Loretta Copus


4 onions

3 green bell peppers 1 bunch celery

2 each, turkey legs and wings

3 oz. chicken stock base 2 c. flour

1 lb. margarine salt and pepper

Precook and debone legs and wings of turkey. Cut

- vegetables into one-inch pieces. Saute vegetables in (Continued on Page 20)

-19- Lamont, CA


margarine until tender. Stir in flour. Prepare broth with stock base. Add broth to the rue of flour, margarine and vegetables. Bring to boil. Salt and pepper to taste. Serve over rice.

Sonya Johnson


1/2 lb. ham slices, chopped

1/2 bell pepper, chopped 6 green onions, chopped

1/2 cube margarine 12 eggs, beaten

salt and pepper to taste

12 slices American cheese

Saute bell pepper in 2 tablespoons margarine until tender. Add harn and green onions, stirring until onions are tender. Do not brown. Set aside.

Melt 1/2 cube margarine in electric skillet or range skillet with lid. Beat eggs with salt and pepper in hlender. Pour into melted margarine. Cover and cook slowly. Stir often. Cook just until eggs are set, but not dry. While E'g~s are still mushy, sprinkle harn mixtu re over surface. Place cheese slices side by side until omelet is covered (smaller skillets may require less slices). Turn off heat. Cover and allow cheese to melt before serving. Cut in squares the shape of each cheese slice and lift with spatula to serve. Garnish with parsley or sliced olives, if desired.

Bonnie Dawson


12 eggs, blended well 1 lb. bacon, chopped 1 bunch green onions,


3 stalks celery, diced

3 carrots, sliced round 1 be 11 pepper, chopped salt and pepper to taste

2 fresh tomatoes, chopped

Fry chopped bacon and remove from pan. Fry carrots and celery in bacon drippings. Add bell pepper, stirring until it begins to get tender. Add chopped green onions

and fresh tomatoes. Cook slightly. Return bacon to mixture and stir in well-beaten eggs. Cook, stirring until

eggs are done. Garnish with olives and tomato wedges. Delicious for brunch.

Bobby Brewer





4 onions, chopped

2 c. celery and tops,


1/4 c. drippings or oil 4 lb. hamburger

1 tsp. garlic salt

2 tsp. salt

1/2 tsp, pepper

3 Tbsp, Worcestershire sauce

2 (12 01.. ) bottles catsup or tomato sauce

Saute onions and celery in oU. Add hamburger and cook until lightly browned. Drain. Add remaining ingredients and simmer 20 minutes. After cooling, fill pl astlc bags or Tupperware containers with 2 cups each of meat mixture. Freeze (10 cups).

How to Use: Thaw one package and make:

Sloppy Joes: Heat and serve on buns, or spread thawed mix on buns, wrap in foil, heat 30 minutes on barbecue grill.

Chili: Heat mix with 2 cans beans, add chili powder. Spaghetti: Heat with 1 can stewed tomatoes. Serve over cooked spaghetti.

Stroganoff: Heat with 1/2 .... cup cottage cheese, -1 ounces cream cheeses, 2 tablespoons sour cream. ~pread over 1/2 pound egg noodles (cooked). Bake at 350 deg-rees 30-40 minutes.

Stuffed Green Peppers: Mix with 2 cups rice, 1 can whole corn, 1/4 teaspoon thyme. Parboil and stuff peppers. Top with cheese or catsup. Bake at 375 degrees 50 minutes.

Nancy Philips


4 potatoes. sliced 6 carrots, sliced

1 large onion, quartered

1 1/2 lb. hamburger (premium)

salt and pepper to taste 1/2 c. water

Arrange carrots, potatoes and onions in bottom of pan with a lid (electric skillet is excellent). A can of g-reen beans may also be added, if desired. Sprinkle salt and (Continued on Page 22)

-21- Lamont, CA

F.J.~. HAMBVRGER ROAST (Continued)

pepper on vegetables. Spread raw hamburger over mixture and add more salt. Add water. Heat to boiling. Turn heat very low and simmer gently until carrots and potatoes are done, 25-30 minutes. One of Pearl Blackwood's fine recipes.

Rita Dawson


1 pkg, dry yeast 3/4 c. warm water

2 1/2 c. biscuit mix

1 lb. sausage or hamburger, cooked and drained

1 large jar spaghetti sauce 1/4 lb. American cheese, grated

1/4 lb. Mozz are lla cheese, grated

1/2 c. dry grated Parmesan cheese

Dissolve yeast in warm water. Add biscuit mix and knead well on floured surface. Divide dough into -1 equal parts. Roll into 10-inch circles. Place on ung reased baking sheets or pizza pans. Turn up 1/2 inch edge. ~prinkle on dough cooked meat, then spaghetti sauce, Arne r i c nn cheese, Mozzure lla cheese and Parmesan cheese. (~liced mushrooms, bell peppers, olives, etc. may also be added. ) Bake at 425 degrees 15-20 minutes. Serves 4.

Philip Burgess


4 c. roast beef, chopped 1/2 c. thick roast beef gravy

1/2 can golden mushroom soup; undiluted

salt and pepper to t.ast« garlic powder to taste 12 flour tortillas

2 c. Crisco

Chop tender beef into bite-size pieces. Add gr avy and soup and seasonings. (Green diced Ortega chilies may also be added.) Warm tortillas in dry cast iron skillet.

Fill with 1/3 cup meat mixture. Roll, folding in sides first. Place in hot shortening, folded side down. Frv until

golden brown on both sides. Drain on paper towel and serve with hot sauce. One of Mamaws prize recipes.

Daniel Dawson



2 c. uncooked rice 4 c. boiling water 1 tsp, salt

1 lb. bacon, chopped

1 onion, chopped

1 carrot, grated (optional) 1 recipe Cheese Sauce (see

Basic Gravy in Sauce and Salad Section, Page 13)

Slowly pour rice into boiling, salted water. Do not stir (causes rice to be sticky). Cover tightly, reduce heat to very low and simmer 20 minutes without lifting cover. Sample rice. If not quite tender enough, cover and cook another 5 minutes.

Fry bacon until it just begins to brown, add onion and stir until onion is tender. Do not get bacon too cr i sp

(if necessary, remove bacon, fry onion, then return bacon to grease). stir bacon, bacon fat and onion into cooked rice. Salt and pepper to taste. Add raw grated carrot, if des! red. Top with Cheese Sauce or 1/2 pound grated American cheese and place in oven until cheese melts. Cood \\'i~~ tacos and refried beans.

Rita Dawson


4 lb. hen or fryer

1 can cream of mushroom soup

1 pkg, spaghetti

1/2 c. Parmesan chee-se salt and pepper

paprika for color, if desired

Boil chicken, remove from bone. With broth make medium thick gravy. Fill loaf pan with chicken, sprurhetti and gravy. Pour can of mushroom soup over mixture then add cheese. Bake 45 minutes to an hour at 350 degrees.

I cover mine with aluminum foil until last 10 minutes.

Vesta Burgess

-23- Lamont, CA



2 1/2 lb. (10 c. ) flour

1 1/4 c. dry nonfat milk 2/3 c. plus 2 Tbsp,

baking powder

1 1/2 Tbsp. salt

1 Tbsp, cream of tartar 1/4 c. sugar

1 lb. (21/2 c. ) Crisco

Combine dry ingredients. Cut in shortening until mixture looks like corn meal. Seal and store. Use as follows:


3 c. mix

3/4 c. water

Bake at 400 degrees for 10 minutes.


:J c. mix

1 1/2 c. water

1 egg


3 c. mix

1 c. water

1 egg

2 Tbsp. sugar

Bake at 400 dcgrees for 25 minutes. Makes 12.


3 c. mix

1/3 c. water 1 egg

1 c. sugar

1 tap. vanilla

nuts or chocolate chips

Bake at 375 degrees for 10-12 minutes. Cake:

3 c. mix

1 c. water 2 eggs

1 tap. vanilla (or 1/1 c. cocoa for chocolate cake) 1 1/2 c. sugar

(Continued on Page 26) -25- Lamont, CA


F.J.N. MASTER MIX (Continued)

Beat ingredients well. Bake at 350 degrees for 25 minutes. Makes 2 layers.

Nancy Phillips F. J. N. CORN BREAD

1 c. corn meal 1 c. flour

1 Tbsp. baking powder 1 Tbsp. sugar

1 tsp, salt 1 egg

1 1/4 c. milk

1/2 cube margarine

Preheat oven to 450 degrees. Melt the 1/2 cube margarine in heavy iron skillet.

Combine first f1 ve ingredients. Add milk, then egg, breaking the egg yolk with a fork and stirring well. Pour batter into hot skillet of melted margarine. Bake at -150 degrees for 25-30 minutes or until well browned. Turn over with an egg spatula immediately after removing from oven, so bottom crust will be crispy.

To make Fried Corn Bread Biscuits: Prepare recipe above, reducing milk to 3/4 cup and adding 2 tablespoons melted margarine to batter. Pat out and cut with biscuit cutter. Fry in 4 tablespoons Crisco and 4 tablespoons margarine in a skillet until golden brown on both sides.

IUta Dawson


l$z 3 c. flour

t 2 Tbsp. baking powder 12 tsp, salt

~ 1/4 tap. baking soda /'t.1 Tbsp, sugar

3 6 Tbsp, Crisco I 2 c. buttermilk

2 4 Tbsp. shortening and

I 2 Tbsp, margarine (for baking pan)

Preheat oven to 450 degrees.

Melt the 4 tablespoons Crisco and 2 tablespoons margarine in Pyrex baking pan. Pour mixture into small bowl or pie plate. Set aside to cool.

Measure flour into bowl. Add baking powder, salt, baking soda and sugar. Stir well. Measure 6 tablespoons Crisco into mixture and cut with knives or rub into flour with fingers. Add buttermilk all at once. A small amount more may be needed, depending on thickness of buttermilk.



Stir to make smooth, soft dough. Place on floured piece of waxed paper. Pat out to about 1 inch thickness. Cut with special cutter (made by cutting both ends from soup or tomato sauce can). Dip each biscuit in melted mixture.

Bake at 450 degrees until brown. Turn bottoms up immediately after removing from oven to insure crisp bottom crust. Makes 15 biscuits.

Rita Dawson


1 c. milk

2 Tbsp. oil

1 egg, beaten

1 c. sifted flour

1/2 tsp, salt

2 Thsp. sugar

2 Tbsp. baking powder

Mix oil, egg and milk. Sift dry ingredients and add to above. Add 2 tablespoons more milk. Fry on hot gridd1e. Best pancakes you ever ate!

Sharon Grider


1/3 c. margarine 3/4 c. sugar

1 1/3 c. flour

2 eggs, beaten

2 oranges

3 tsp, baking powder 1/2 tsp. salt

Grate rind of 1 orange. Squeeze juice to make 1 cup.

Sift flour, baking powder and salt. 'Cream shortening and sugar. Add beaten eggs. Mix with flour and orange juice. Add rind before placing in muffin pans. Bake at 375 degrees.

Mrs. Cecil C. Bastin



1 c. corn meal (yellow) 2 eggs, well beaten

1 c. milk

1/2 tsp, soda 3/4 tap. salt

1 (No. 303) can cream-style corn

(Continued on Page 28)

-27 - Lamont, CA



1/2 lb. cooked, drained hamburger

1 large onion, chopped

1/2 lb. Swiss cheese, grated 4 canned jalapeno peppers, chopped

Grease a cast iron skillet well. Sprinkle with a very thin layer of corn meal and brown slightly. Combine all the batter ingredients and stir well. Pour one half of batter in skillet. Sprinkle first with cheese, then meat, onion and peppers. Pour remaining batter on top. Bake 45-50 minutes at 350 degrees.

Barbara Duncan


1 c. nuts

2/3 c. water 3 1/2 c. flour

1 c. Wesson oil 3 c. sugar

1 tsp, nutmeg

1 tsp. cinnamon 2 tsp, soda

1/2 tsp, salt

-l eggs

Beat eggs, sugar and oil. Add water and pumpkin, then dry ingredients and nuts. Bake in 4 greased loaf pans half full for one hour at 380 degrees. Can be frozen.

Vesta Burgess



2 c. sugar

1 1/2 c. Wesson oil 4 eggs

1 tsp, salt

2 tsp, cinnamon

2 tsp. baking soda

2 tsp, baking powder 2 c. flour

3 c. grated carrots

Place all ingredients in mixer bowl and blend in order given, except carrots. When flour is blended in well with mixer, stir carrots in with spoon. Bake in greased, waxed paper lined pans at 325 degrees for about 30 minutes. Be sure to place a small pan of water on the bottom of the oven to prevent scorching. Top layer will require 1/2 recipe (bake in small deep saucepan), small wedding cake pan requires 1/2 recipe; medium pans, 3/4 recipe; large pan, 1 recipe. I usually use the largest pan obtainable, which holds 2 recipes.


1 lb. powdered sugar 3 Tbsp. shortening 1/2 c. milk

1 tsp. lemon flavoring or white vanilla

Blend frosting in mixer. Use shortening (Crisco) and clear lemon or white vanilla flavoring to make snow white frosting. Use only enough milk to make frosting to desired conststency, I use this recipe also for decorating.

Rita Dawson



3 Tbsp, baking powder 1 tsp. salt

1 c. milk

5 egg yolks

1 c. shortening (Crisco) 1 1/2 c. sugar

2 tsp. vanilla

2 1/4 c. flour

Beat shortening, sugar and eggs together. Mix milk, vanllla, salt. Stir flour and baking powder together. Add alternately and beat well with electric mixer. Bake in 3 greased and floured cake pans at 350 degrees until done.

(Continued on Page 30)

-29- Lamont, CA



2 c. sugar 1 c. water

5 egg whites

1/4 tsp. cream of tartar

few drops of water 1 tsp, vanilla

1 can Angel Flake coconut

Mix sugar and water and boil until thickened. Beat egg whites with cream of tartar. pinch oC salt, few drops oC water and vanilla. ".'hen eggs are very stiff, slowly pour hot syrup over mixture, whtle continuing to beat with mixer. Beat until fluffy and thick. Spread on warm cake layers and top with coconut, one layer at a time. Also frost and cover top and sides of cake with coconut. A family heirloom recipe. Serve warm if possible.

Louella Dawson


1 pkg. brownie mix 1 c. nuts, chopped

1 pkg. fudge frosting mix

1/2 lb. miniature marshmallows

Prepare brownie batter as directed on package. Add chopped nuts. Bake as directed until 5 minutes before time to remove from oven. Spread with marshmallows and return to oven for 5 minutes. (Do not overcook.) Prepare favorite chocolate frosting or frosting mix as directed. Spread on hot cake. Top with chopped nuts.

Sherry Blackwood


1 1/4 c. sugar 1 c. coconut

1 c. nuts

3/4 c. brown sugar 2 1/4 c. flour

1 tsp, vanilla

1 tsp, soda

1 tsp. baking powder 1 tsp. salt

2 eggs

15 oz. crushed pineapple, undrained

Cook at 350 degrees for 45 to 50 minutes. Combine sugar, vanilla and eggs in bowl, beat 2 minutes at medium



speed. At low speed add flour, soda, salt and pineapple. Mix 1 minute. Pour into pan, sprinkle with brown sugar, coconut and nuts. Bake. Pour sauce over warm cake.


1/2 c. butter

1/2 c. light cream

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

Melt the butter, stir in cream, sugar and vanilla.

Vesta Burgess


2 c. sifted flour 2 c. sugar

2 sticks oleo

3 Tbsp, cocoa

1 c. Coca-Cola 1/3 c. buttermilk

2 beaten eggs

1 1/2 c. miniature marshmallows

1 tsp, vanilla 1 tsp, soda

Mix flour and sugar. In saucepan add oleo, cocoa and Coca-Cola. Bring to boil and pour over flour and sugar. Stir and add buttermilk, eggs, soda, vanilla and marshmallows. Mix well. Pour into 9 x l3-inch greased pan. Bake at 350 degrees.


1/2 c. margarine 1 lb. powdered sugar

3 Tbsp. cocoa 1 c. nuts

6 Tbsp. (or 1/2 c. ) Coca-Cola

Combine margarine, cocoa and Coca-Cola and bring to a boil. Pour over powdered sugar. Add nuts. Pour on hot cake when it comes out of oven. Cool 2 hours and let set before serving. Serves 12.

Mrs. Viola M. Chrisman


2 c. sugar 2 eggs

2 c. flour

2 sticks oleo

(Continued on Page 32)

-31- Lamont, CA

TEXAS CAKE (Continued)

1/2 c. plus 1 Tbsp. buttermilk

1 c. water

1 tsp, soda

4 heaping Tbsp. cocoa 1 tsp, vanilla


Sift dry ingredients except cocoa. Boil water, cocoa and oleo. Add to dry mixture, add buttermilk, vanilla and eggs. Beat well. Pour into greased pan, 15 x 18 inches. Bake at 350 degrees for 20 minutes or more.


1 cube margarine 3 Tbsp. cocoa

6 Tbsp. buttermi lk

1 Tbsp. vanilla

1 lb. powdered sugar 1 c. nuts, chopped

Combine all icing ingredients and bring to boil.

Spread on warm cake.

Ann Burgess


1 pkg. white cake mix

1 c' frozen strawberries, thawed

3 eggs

1/2 c. cooking oil

1 pkg. strawberry jello (dry)

Mix well, beat mixture at medium speed, about 2 minutes. Bake in 350-degree oven for 45 minutes. Usc an oblong pan.


1 box powdered sugar 1/4 lb. oleo

1/2 c. strawberries 1 tsp. van! Ila

Mix frosting ingredients and spread on cool cake.

Regina Duncan


2 eggs 1 c. 011

2 c. sugar

2 c, flour

1 tsp. soda 1/2 tsp. salt


RAW APPLE CAKE (Continued)

2 tsp. cinnamon

4 c. thinly sliced apples

1 tsp. vanilla 1 c. walnuts

Beat eggs until lemon colored. Add oil and sugar and beat well. Add remaining ingredients and mix well. Bake at 350 degrees for 1 hour. Cool.

6 oz. cream cheese (room temperature)

3 Tbsp. butter

1 1/2 c. powdered sugar 1 tsp, vani lla

Mix together and spread on cooled cake. Will keep in refrigerator for a couple weeks.

Janet Sams


2 1/4 c. cake flour, or

2 c. all-purpose flour 1 1/3 c. sugar

4 tsp. baking powder 1 tsp, baking soda

1 1/2 tsp. allspice

1 tap. cinnamon

1/2 tsp. ground cloves

1 (10 3/4 oz. ) can tomato


1/2 c. Crisco 2 eggs

1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans or one oblong pan.

Measure dry ingredients into large bowl. Add soup and shortening. Beat at low or medium speed 2 minutes (300 strokes with spoon), scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more. Pour into pans and bake. Allow baked cake to remain in pans for 10 minutes, then remove and coolon rack. Frost with cream cheese frosting or any favorite white frosting.

Roberta Goodridge


1 pkg. white cake mix 3/4 c. oil

3 eggs

I-e, 7-Up

1 (3 oz. ) pkg. pistachio instant pudding mix

1 c. chopped nuts (pecans) 1/2 c. coconut

(Continued on Page 34)

-33- Lamont, CA


Combine these ingredients in order gt ven. Mix well.

Bake in greased and floured 9 x I5-inch pan 45 minutes at 350 degrees.

2 (3 oz. ) envelopes whipped topping mix (dry)

1 1/2 c. milk

1 (3 oz. ) pkg, pistachio instant pudding mix

1/2 c. coconut

3/4 c. chopped pecans

Combine topping mix, milk and pudding mix and beat until thick. Spread on cake. Top with coconut and nuts.

Barbie Stobaugh


1 1/2 c. butter or margarine

6 eggs . 1 1/2 c. sugar

2 c. flour

1 pkg. fudge frosting mix 2 c. chopped walnuts

Cream butter in large bowl. Add eggs, one at a

time, then add sugar. Beat until fluffy. Blend in flour and fudge mix and nuts. Pour batter into greased tube or Bundt pan. Bake at 350 degrees for 1 hour (may require five minutes more). Cool for 3 hours, then remove from pan. Before serving, allow to cool completely.

Ann Brizendine


3 cubes margarine or


3 c. sugar 6 eggs

1 small box sour cream

1 tsp. vanilla. coconut or lemon Ilavortng

3 c. plain flour

2/3 c. coconut

Beat margarine until fluffy. Add sugar and beat well.

Add eggs one at a time, then sour cream and flour. Continue beating completely and add flavoring and coconut. Bake in greased and floured pan at 350 degrees. Cover well and keep 2 or 3 days for better flavor.

Maggie Brister



3 c. diced apples 3 eggs

2 c. sugar

1 Tbsp, vanilla 3 tap. cinnamon

1/2 tsp. baking soda

1 c. Crisco shortening 1 c. nuts, chopped

3 c. plain flour

1/2 tsp. salt

Mix eggs, sugar and Crisco together, beating well.

Add salt, soda, cinnamon and vanilla and mix real well.

Stir in apples, nuts and last of all, flour, mixing completely. Bake at 350 degrees for about 1 hour or until done.

Grace Moak


2 3/4 c. sugar 1 c. butter

6 eggs

3 c. flour 1/2 tsp. salt

1/4 tsp. baking soda

1 c. dairy sour cream 1/2 tsp. lemon flavoring 1/2 tsp. orange flavoring 1/2 tsp. vanilla flavoring

Cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each. Sift together flour, salt, soda and add to creamed mixture alternately with sour cream, beating after each addition.

Add all flavorings and beat well. Pour batter into greased and floured 10-inch tube pan. Bake at 350 degrees for

1 1/2 hours or until it tests done. When cool, frost with favorite frosting or sprinkle with confectioners sugar, if desired.

Lovie McDowell


-35- Lamont, CA



2 cubes margarine

1 1/3 lb. powdered sugar 1 1/4 c. peanut butter

1/2 block paraffin, melted 1 small pkg, chocolate chips

Knead margarine and powdered sugar together.

Add peanut butter and knead well. Form into balls. Melt paraffin and stir in chocolate chips until they are melted also. Dip balls in chocolate and drain on wire rack over waxed paper.

Rhonda Blackwood


1 cube margarine 1 c. sugar

1 (1 lb. ) can Hershey's chocolate syrup


1 c. sugar

5 Tbsp, margarine 1/3 c. milk

4 eggs

1 c. flour

1 tsp. vanilla

1 c. chocolate chips 1 tsp. vani lIa

Combine batter in order given. Bake in 10 x 14- inch pan at 350 degrees for 30 minutes or less.

For topping, mix sugar, margarine and milk in saucepan. Bring to boil and boil 1 minute. Remove from heat, add chips and vanilla. Beat until smooth. Pour on cooked cake and cut in bars. This recipe is from my grandmother's collection of good recipes.

Kathy Lutz


4 (1/2 oz. sq.) unsweet-

ened chocolate 2 1/2 c. flour

2 tsp, baking powder 1/2 tsp. salt

1/2 c. oil 2 c. sugar 4 eggs

2 tsp. vanilla

1 c. powdered sugar

(Continued on Page 38)

-37- Lamont, CA

COCO PIXIES (Continued)

Melt chocolate. Mix together flour, baking powder and salt. Combine oil with chocolate, sugar and add eggs one at a time. Mix well. Add vanilla. Stir all ingredients together and chill several hours.

Preheat oven to 350 degrees. Grease cookie sheet.

Measure batter by a teaspoon and form into balls. Holl in powdered sugar and bake 8-10 minutes. Makes several dozen.

Barbie Stobaugh


Mix for Storing:

8 c. flour 1 tsp, salt

-I. sticks margarine

8 tsp. baking powde r -I. c. sugar

Recipe for Using Mix:

2 c. M~

1 tsp. vanilla

2 eggs

2 tsp. evaporated mil k

Sift dry ingredients, flour, salt, baking powder and sugar. Cut margarine into flour mixture until it resembles corn meal. Seal and store.

Put Mix in bowl. Combine egg and vanilla. Add and mix well. Add milk if batter is too thick. Chill we) I. Ro l l out 1/4 inch thick on floured board. Sprinkle with sugar, Cut cookies and bake 10 minutes at 425 degrees.

Shirley Burgess


1 c. shortening or


1 c. packed brown sugar 1/2 c. sugar

2 tsp. vanilla

2 eggs

2 1/4 c. all-purpose flour 1 tsp, baking soda

1 tsp. salt

1 1/4 c. M & M chocolate candies

1 c. chopped nuts

Blend shortening and sugars in large bowl. Add eggs and vanilla. Sift dry ingredients together and add to egg


ROBBY'S M & M COOKIES (Continued)

mixture. Add nuts and M&M's. Save 1/2 cup of M&l\l's for decorating. Bake at 375 degrees for 10 minutes.

Robby Mettler



1 can cherries

1 can crushed pineapple

1 1/2 c. sugar 1/3 c. cornstarch


2 c. oatmeal 2 c. flour

3/4 c. margarine

1 c. brown sugar 1 tsp, soda

1/4 tsp. salt

Combine dough ingredients well. Combine filling ingredients and cook until thick. Put one-half dough on bottom of pan. Cover with filling. Top with remainingdough. Bake at 350 degrees until lightly browned. rut in bars.

Mavis Turk


-39- Lamont, CA



2 c. milk 1 (9 oz. ) box Cool Whip

1 large box vanilla instant pudding

Pour milk into blender or quart jar with a lid. Add instant pudding and blend well, pouring quickly into large bowl. Wait until mixture is very firm. Add Cool Whip and stir.

Use the above recipe to make: Banana, coconut or pineapple cream pies. Add sliced, toasted almonds in bottom of pie crusts for added flavor. Layer vanilla wafers, bananas, toasted almonds and pudding to make banana split pudding. Decorate with Cool Whip, chocolate syrup, nuts and cherries. For Chocolate Pie use chocolate instant pudding and prepare as above recipe.

nita Dawson

F. J. N.



1 c. sugar

1/3 c. flour or 4 Thsp. cornstarch

1/1 tsp. salt

2 c. milk

3 slightly beaten egg yo lks

2 Tbsp, butter or margartne < 1 tsp, vanilla flavoring-

1/2 (9 oz. ) carton Coo! Whip

In saucepan, combine sugar, flour and salt. ~'tir well; gradually stir in milk. Cook and stir over medium

heat until mixture boi Is (use heavy pan to avoid scorching and stir constantly). Cook 2 minutes and remove from heat.

Stir small amount of hot mixture into beaten eg-g yolks. Return to hot mixture and cook 2 more minutes, stirring constantly. Remove from heat and add vanilla and butter. Put waxed paper or plastic wrap directly on top of hot pudding after pouring into bowl. This will prevent a thick film from forming. When cool, stir well and add Cool Whip.

Use the above recipe to make banana cream pie, coconut pie, pineapple cream pie.

For Chocolate Pie mix 2 tablespoons cocoa and 2 tablespoons sugar and add to above recipe before brtngtng it to a boil.

(Continued on Page 42)


-41- Lamont, CA


Sour Cream Filling: Add 1 cup sour cream to cooled pudding.

Rita Dawson


For 1 single crust:

1 c. flour

1/2 tsp, salt, slightly heaping

1/2 c. Crisco

2 Tbsp, ice water

Measure flour into bowl. Add salt and sti r, Add shortening and cut it in with two knives until mixture resembles corn meal. Add ice water last and sti r 1I nti I dough forms a ball and cleans side of the bowl. Roll out between two pieces of floured waxed paper. Re move top paper and place pie plate in center of dough. Flip plate over with hand under bottom paper. Relax dough into pie plate after removing waxed paper (be sure and do not stretch it or it will shrink). Fold under edges and flute (place knuckle of left forefinger on inside edge and pinch dough around the knuckle with the thumb and forefinger of right hand). Prick with fork on bottom and sides of dough. Bake at 450 degrees until lightly browned.

Rita Dawson



16 saltines, rolled fine 1 c. sugar

1/2 c. chopped nuts 1/2 c. chopped dates

1 tsp. baking powde r 1 tsp, vanilla

3 egg whites, beaten stiff

Mix dry ingredients, fold in stiffly beaten eKg whites.

Grease pie pan with butter, bake at 325 degrees for 20 minutes.

Sharon Glider


2 eggs

1 1/2 c. pumpkin

3/4 c. sugar

1 1/2 c. evaporated milk


PUMPKIN PIE (Continued)

1/2 tap. salt

1 tsp, cinnamon

1/2 tsp. ginger 1/4 tsp, cloves

Combine all ingredients and pour into one 9-inch pie shell. Bake in prebeated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees baking for 45 minutes or until knife inserted into center of pie filling comes out clean.

Emma Collins


3/4 c. sugar

1/4 c. cornstarch or flour

3 Tbsp. cocoa 1 1/2 c. milk

3 egg yolks

1 tsp, vanilla

1 Tbsp. butter or margarine

1 baked pastry shell


3 egg whites

3 Tbsp. sugar

1 tsp, vanilla

pinch of cream of tartar

Combine sugar, cornstarch and cocoa and mix well.

Add milk and cook, stirring often, until thick. Beat egg yolks and add to mixture. Cook 3 minutes. Remove from stove and add vanilla and butter.

Pour into baked pie crust and top with meringue prepared as follows: Beat egg whites until stiff and add sugar, vanilla and cream of tartar. Beat until very stiff. Put on top of pie. Brown in 350-degree oven.

Brenda Capps


1 cube butter or margarine

1 c. sugar

3 eggs, separated 1 c. milk


vanilla flavoring

Soften butter, beat together with sugar. Add egg yolks and beat well. Stir in milk. Beat egg whites and stir in. Add flavoring and pour into unbaked pie crust. (Continued on Page 44)

-43- Lamont, CA


Sprinkle with nutmeg. Bake about 35 minutes. Custard will still look shaky and undone. Refrigerate.

Maggie Brister


Filling: 1 1/2 c. sugar

1/4 c. plus 2 Tbsp,

cornstarch 1/4 tsp. salt

1/2 c. fresh lemon juice 1/2 c. cold water

3 egg yolks, beaten

2 Tbsp. butter or margarine 1 1/2 c. boiling water

1 tsp. lemon peel, g-rated few drops yellow food color-



3 egg whites

:3 Tbsp. sugar

1/4 tsp, cream of tartar 1/2 tsp, vanilla

Combine sugar, cornstarch and salt. Slowly add the 1/2 cup cold water, beating until smooth. Add lemon juice, then egg yolks, blending well. Add margarine, then boiling water, gradually. Cook to full boil over medium heat, stirring constantly. Reduce heat and boil 1 minute. sttr

in grated peel and food coloring. Pour hot filling into a precooked pastry shell. Let stand while preparing the meringue.

Have egg whites at room temperature. Use small deep bowl with electric mixer. Beat until frothy, add c-ream of tartar. Beat well. Add sugar, one tablespoon at a time, beating constantly. Add vanilla when egg whites are very stiff, but still glossy. Spoon in mounds on pie, spreading to touch crust all around (otherwise it will shrink). Create decorative design with spoon. Sprinkle lightly with suirar

(so it will cut without sticking to knife). Bake at 350 degrees 10-12 minutes. After at least 2 hours, cut with knife dipped in water.

Box Methods Increase sugar for prepared lemon pudding mix by 1/4 cup. Reduce water 1/2 cup. Add juice of 1 fresh lemon, plus grated rind. Add t teaspoon lemon



flavoring. stir in 1 cup meringue into hot pudding just before pouring into shell. Wonderful results.

Rita Dawson


-45- Lamont, CA



2 lb. dry pinto beans 1/4 lb. salt pork

1/4 lb. pure lard

s alt to taste

2 lb. ~round beef

1 large onion, chopped 1 Tbsp. garlic powder 1 (1 1/4 oz. ) bottle

Gebhardt's chili powder 2 cans tomato sauce

Cook beans, salt pork, lard and salt until beans are tender and juice is thickened. Saute _ground beef, stirring with fork. Add onion, garlic and chili powder. stir well. Add tomato sauce and simmer 5 minutes. Pour into beans and simmer about 20 minutes.

Clora Campbell F.J.N. DAWSON TACOS

2 lb. hamburger

2 c. refried beans

1 c. hot Spanish tomato sauce (E1 Pato)

(Continued on Pat:;c 4 R\

-47- Lamont, CA

F.J. N. DAWSON TACOS (Continued)

1 tsp, garlic powder 1 tsp, cumin

salt and pepper to taste 24 corn tortillas Crisco for frying

1 lb. sliced American cheese 1 small head of lettuce, shredded

1 onion, chopped (optional)

1 large tomato, chopped

Brown hamburger meat and drain well. Add beans, tomato sauce, garlic, cumin, salt and pepper.

Melt 3 tablespoons Crisco and quickly prefry tortillas. (Place cold tortilla in shortening, turn over immediately and then quickly remove from pan; ) Work fast and keep shortening hot. Stack prefried tortillas in plate to keep hot.

Cut cheese diagonally, creating two stacks of cheese triangles. Place a triangle of cheese on the tortilla, so

it covers one half of the tortilla. Add a large spoon of meat mixture and fold over. Place tortillas on waxed paper as you make them.

Heat 4 tablespoons Crisco very hot. Fill pan with folded tortillas. For soft tacos, turn over in just a few seconds, then remove to paper towel. For crisp tacos, allow to begin browning before turning and before removing from pan. Add more Crisco, as needed. Garnish with shredded lettuce, tomato and onion, if desired. Serve with a choice of hot or mild taco sauce.

Michelle Dawson


1 large onion, chopped 1 1/2 lb. ground beef

1 clove garlic, crushed 2 Tbsp, salad oil

1 can tomato sauce

1 small fresh green chili (hot), finely chopped 1/2 tsp, oregano

1 tsp, vinegar

1 tsp. salt shredded lettuce

c hopped green onions taco sauce

12 corn tortillas grated c hee se

Cook onion, meat and garlic in oil until meat loses its red color, stirring with fork. Add tomato sauce, chili, oregano, vinegar and salt. Simmer uncovered IS minutes. Serve at once in taco shells or refrigerate and reheat just


THOMAS TACOS (Continued)

before serving. Sprinkle lettuce, onions, cheese, chopped tomatoes into each tortilla (which has been fried in oil). Spoon on a little sauce. Makes 12 tacos.

Ercellene Thomas


Step One:

2 large onions, chopped 1 1/2 lb. hamburger

2 cloves garlic

1 1/2 c. water

1 can tomato paste

Step Two:

1 large can spinach,

drained and chopped 1/2 c. oil

1 c. bread cubes

1/2 c. chopped parsley, fresh or dried

1 can tomato sauce

1 small can chopped mushrooms

1 1/2 tsp, Italian seasoning salt and pepper totaste

1/2 c. Parmesan cheese 1 clove garlic

1 tsp, sage

1 tsp, salt

1 egg

Step Three: Boil 1 pound bow tie macaroni or noodles. Grate 1/3 pound Tillamook cheese.

Saute hamburger, onions and garlic and dr a!n. Add remaining ingredients and simmer 2 hours, if posv.ble (less is permissible).

While meat sauce simmers, combine all ing-redients for Spinach Filling listed in Step Two. Grease Pyrex pan. Place layers of noodles, spinach, then meat sauce, repeating until all ingredients are used. Top with grated cheese. Cover tightly and bake at 350 degrees for :U'-40 minutes.

Lillian Wheeler


2 Tbsp, shortening 1 small bottle soy S:111Ce

1 lb. pork steak or 5 green onions, chonped

pork chops

1 lb, spaghetti (Continued on Page 50)

-49- Lamont, CA


F. J. N. CHINESE NOOD LES (Continued)

Fry meat until browned in shortening. Cut into bitesize pieces and return to shortening and meat drippings. Add bottle of soy sauce and bring to a boil, sttr ring and scraping skillet. Pour over boiled spaghetti and si mmer

a few minutes. Add chopped, fresh green onions just before serving.

Rita Dawson


12 flour tortillas Crisco for frying

3 cans enchilada sauce 2 lb. hamburger

1 large onion, chopped 1 can olives, sliced

1 1/2 lb. Cheddar cheese, grated

Pre fry tortillas in Crisco until soft. Do not brO\\11.

Have only a tablespoon or so of shortening in the skillet, but add as necessary. Cook hamburger and onion together, drain well. Season with salt, pepper and garlic powder

to taste. Dip tortillas in warm enchilada sauce. Spread with meat mixture, olives and cheese. noll up and place

in baking pan. Pour remaining enchilada sauce over when all have been rolled. Top with remaining cheese. Use another can of enchilada sauce, if needed, before adding cheese. Bake at 400 degrees, covered, until cheese melts.

Mix 1 pint dairy sour cream and 1 envelope of Lipton dry onion soup. Spoon this into each enchilada before rolling. This is a delicious variation.

Pearl Blackwood


For recipe use 1 cup self-rising flour or 1 c-up plain flour, 2 teaspoons baldng powder and 1/2 teaspoon salt.

1 egg

1/4 tsp. black pepper milk enough to make a

thick batter

2 medium cans whole Ortega chilies

1 recipe Cheese Sauce (see Basic Gravy, Pag-e 13) Crisco for frying

Mix flour, egg, black pepper and milk to make very



Thick batter. Drain chilies and blot with paper towel. Dip each whole chili in batter and fry until golden brown on each side. Arrange on platter. Cover with Cheese Sauce. Keep warm until serving time. Decorate with sliced olives. This is a very popular recipe.

Rita Dawson


8 c. flour

1 1/4 tsp, baking powder 2 tsp. salt

1 1/2 c. Crisco

2 c. water (or more)

Mix dry ingredients. Add Crisco and blend with hands thoroughly. Add water gradually and mix we II to make stiff dough similar to pie crust in consistency. Allow dough to set for 10 minutes. Shape into balls about the size of golf balls. Holl out to 6-8 inch rounds. Cook on preheated griddle or cast iron skillet, medium heat. Brown lightly on one side. Turn and brown lightly the other side. Turn again (tortilla will now puff up a little). Stack on plate and keep warm, serve with butter or margarine.

Esther Carillo


1 medium pkg, powdered chili, New Mexico type

3 Tbsp. Crisco 4 tsp, flour

Melt Crisco, stir in flour and chili and enough water to make desired consistency. Salt to taste. Simmer 10-15 minutes.

Crisco for frying

1 doz. corn tortillas 1 lb. hamburger,

cooked and drained sprinkle of cumin onion salt

salt and pepper to taste garlic ,salt

1 lb. cheese, grated 1 onion, chopped

4 eggs, cooked sunnyside up

Prefry each tortilla one at a time, then soak in

chili sauce. Place on plate, spread with meat mixture, grated cheese, chopped onion. Add another tortilla, soaked (Continued on Page 52)

-51- Lamont, CA


in chili sauce. Repeat meat, cheese and onion. Add another tortilla With sauce and top With sunnyside up egg. Prepare one plate per serving. Serves 4.

Esther Carillo


6 pork chops

1 Tbsp. flour, heaping

1 large can stewed tomatoes, drained

1 large can Ortega chilies,


salt and pepper to taste garlic to taste

12 flour tortillas

Wrap tortillas in foil and warm in 325-degree oven.

Cut pork chops into bite-size pieces and cook in covered skillet until browned. Add flour to drippings and let it brown, too. Add tomatoes and chilies and seasonings. Cook to desired thickness. Place dish of meat with sauce

on table with warmed tortillas separate. Allow eac h guest to fill and roll their own burritos. One of my mother-inlaw's (Trudy Latham) family favorite recipes.

Delia Latham


12 corn tortillas

2 small cans tomato soup 1 tsp, chili powder

2 lb. hamburger

1 large onion

2 cloves garlic 3 c. water

salt to taste


hot pepper, if desired

1 small bottle chili powder,

plus 2 tsp,

1 1/2 tsp, cumin shredded cheese c hopped onions shredded lettuce

Heat tortillas. Mix soup and chili powder and simmer.

Dip tortillas in sauce. Put onions, cheese and lettuce on each one and roll up. Place in oblong pan. Saute and drain fat from hamburger meat, onion and garlic. Add remaining ingredients and simmer a few minutes. Pour this chili over rolled up tortillas. Sprinkle with cheese. Ripe olives may also be added, if desired.

Gladys Griffin




12 oz. protein (meat, fish, chicken, eggs or cheese)

2 oz. (150 calories) bread, any type

1 Tbsp. margarine or mayon-


2 c. vegetables

3 fruits (at least 1 citrus) 2 c. nonfat mi lk

Di vide the above portions in any way that suits your convenience, as long as you do not exceed this total allowance for the day. Weight loss will be slow, but constant.

Rita Dawson


-1 oz. cooked, unseasoned beans

2 oz. cooked. drained


1/2 c. tomato sauce 1/2 tsp, garlic powder 1 tsp. chili powder (or

mo re to taste)

Combine beans, meat, tomato sauce and seasonings.

Simmer. Spread each tortilla with 1 teaspoon hot sauce and warm in oven until soft. Layer tortillas and beans on

plate (2 layers). Top with shredded lettuce and chopped tomato (onion). Grate 1 slice cheese and sprinkle on top. Hot sauce may be added. (Use this recipe on a day when you have not had bread or any other starches. )

Rita Dawson

1 tsp, dried onion

salt and pepper to taste 2 corn tortillas

1 slice cheese

1 c. shredded lettuce

1 small tomato. chopped 2 tsp, hot sauce


1 lb. hamburger, premium 1 onion, chopped very fine 2 slices bread, cubed

salt and pepper to taste 1 large zucchini squash

Cut squash in half, lengthwise. Scrape out pulp, leaving shell thick enough to hold shape. Mix raw meat, onion, bread cubes and seasonings. Add pulp of squash, grated or chopped fine (raw also). Put 1/2 of mixture in

(Continued on Page 54)

-53- Lamont, CA

w, W. STUFFED ZUCCHINI (Continued)

one of the shells, and the remainder in the other. Place the two stuffed shells together like a whole squash and wrap well with foil. Bake at 350 degrees for 1 hour. Taste to believe! Makes two servings.

Nickie Smith


1/2 lb. ground veal or


1/2 c. tomato sauce 1 c. tomato juice

1 tsp, dried onion

2 Tbsp .. bell pepper, chopped salt and pepper to taste

2 tsp. chili powder

1/2 tsp. garlic powder

1 Tbsp, lemon juice

Cook, drain and rinse meat with hot water. Add remaining ingredients. Mushrooms may be added, if desired. Simmer until bell pepper is done. Serve over 2/3 cup cooked spaghetti. Yields one serving.

Rita Dawson


1 fryer, cut up 1 pkg. frozen Chinese pea-

3 c. water pods, if available

1 small onion 1 lb. fresh broccoli, sliced

(j stalks celery in strips

1 can bamboo shoots, 1 small bottle soy sauce

sliced 1 lb. cooked spaghetti

1 lb. fresh or canned bean sprouts

Simmer chicken until tender in 3 cups of water. Remove meat from bones, discarding skin. Refrigerate broth until chilled, then scrape hardened fat from top. (If you cannot take time to chill broth and remove fat, save it for soup and use 3 cups water and 3 packages chicken flavored bouillon for this recipe.) Cut onion into quarters and separate layers. Chop celery and precook these two vegetables in broth two minutes. Add broccoli and cook three minutes. Add remaining ingredients and bring to a boil again. Simmer 2 minutes. The dieter may measure 2/3 cup spaghetti and 6 ounces chicken. Use as much of vegetable mixture as desired.

Rita Dawson




1 c. crushed corn flakes or crisp rice cereal, or corn flake crumbs

1 tsp, Weight Watchers sweetener

2 Tbsp. soft diet margarine


prepared diet pudding

1/2 tsp, Weight Watchers sweetener

1 fresh banana or 1 c. pineapple

Combine all crust ingredients and press firmly into 9-inch pie plate. Chill.

Prepare vanilla diet pudding according to package instructions, adding 1/2 teaspoon sweetener. When chilled add banana or crushed pineapple. Pour into crust. Decorate with Dzerta Diet Dream Whip.

Vesta Burgess

FUDGY BROWNIES (For Salt-Free Diets)

1/2 c. unsalted margarine 1 tsp, vanilla

1 c. sugar 1/2 c. flour

3 egg yolks 1/2 c. chopped walnuts

2 (1 oz. l.sq, unsweetened chocolate, melted

Cream margarine and sugar together. Add egg yolks and beat well. Stir in melted chocolate, vanilla and flour.

- Blend well. Add nuts.

Pour into greased 8 x 8 x 2-inch square pan. Rake at 325 degrees about 35 minutes. Makes 16 two-inch brownies. Sodium content: 2.8 mg. per brownie,

Loretta Copus


-55- Lamont, CA

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