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+O 'OU S

1E Ocs COOKBOOK
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COOKY BOOK
New DINNER FOR TWO COOKBOOK

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ALL-TIME FAVORITES
DO-AHEAD COOKBOOK
Photo
g
raphy Director: GEO RGEANCONA
LLLLLM KLbb
Western Publish
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Racine, Wiscons:
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Company, Inc.
Second
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Copyright [ 19/2
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umber: Z2-80848
To Busy Women Everywhere-
Your l i fe is crowded; you don't have the t i me to spend i n the ki tchen
that your mother and gr andmother di d. Woul d n't you l i ke to put togeth
er real home-cooked meal s i n the l i mi ted t i me you have ? Betty Crocker's
Do-Ahead Cookbook was desi gned to hel p you do just that, by pl an n i n g
a n d doi ng ahead.
These reci pes were devel oped because of today's l i fe-styl e-hect i c, i n
for mal , f l ex i bl e, ever-changi ng. The i dea behi nd the reci pes i s ahead-of
t i me; you prepare food at l ess- busy t i mes, then store i t i n your freezer
or refri gerator unt i l it's needed.
For l ong-range pl a nni ng, there are reci pes for the freezer; for short-ter m
pl anni ng, the r efr i ger ator stores the food.
These foods- i n-reserve can be thought of as a savi ngs ban k-not on l y
for a rush-hour di n nerti me, but throughout the day, or for spur-of-the
moment si tuat i ons .
Mai n di shes, s al ads, vegetabl es, breads, desserts-they're al l hre, a l ong
wi th snack-type foods. Di recti ons for prepar i ng are ul t ra-cl ear, and
we've made i t especi a l l y easy for you t o fi nd the i n st ruct i ons for what
to-do when you're ready to serve the food.
A r eal boon to your pl an-ahead cooki ng l i fe i s exact storage t i me-we
gi ve i t wi th every reci pe. Al so detai l ed i nfor mat i on on freezi ng-how to
cool , wrap, l abel and freeze.
Al l of these reci pes were tested i n the Betty Cr ocker Ki tchens, and then
tested aga i n by homemaker s throughout the coun t ry. We're sure the
reci pes wi l l pass the most cruci al test of a l l -the on-the-spot cooki ng
test conducted i n the mi dst of your busy ki tchen. Here's happy cooki ng
and happy eati ng for a l l your fa mi l y-from now on!
Cordi al l y,
Contents
5
Your Freezr:
Long-Range PlannJng
7 Meats and Mai n Di shes
Beef Por k Veal Lamb Chi cken F i sh and
Seafood Cheese F reezer Di nners
34 Appetizers and Snacks
42 Sal ads
43 Vegetables
50 Breads
bT Desserts
Fr u i t

Spectacul ar Cooki es Cakes Pi es


B3 Speci al Freezer Hel ps
"T
Your Refrigerator:
Short-Teri Planning
"3 Meats and Mai n Di shes
Beef

Por k L
1
mb Veal Chi cken and Tu rkey
F i sh and Seafood Beans,, Cheese and Eggs
T T B Appetizers
T 23 Sal ads
T 30 Vegetables
T 35 Breads
T 4T Desserts
Fr u i t Spectac ul a r

Cooki es Cakes Pi es
T 5b
Index
You
Freezer:
L
o
!
-

Plin
Your
Freezer:
ODMBD0
BDDD
/icturedontheprecedingpage:
CrpesSuzeIte|pageGJ)
Wi thout a doubt, one of the most val uabl e ap
pl i ances you can own i s a home freezer . I t i s
respons i bl e for a whol e new wor l d of food
preparat i on and meal pl a nni n g, and really
takes the burden out of day-to-day cooki ng.
If you use your freezer wi sel y, you wi l l al ways
be prepared for the expected as wel l as the un
expected s i tuat i on. Us e thi s do-ahead freezer
sect i on as a step- by-step workbook. Wi th a
freezer and the freezer reci pes i n thi s book,
you' l l be abl e to ta ke advantage of your super
mar ket's food "speci al s," and use your t i me to
best advantage.
Here a re some of the s peci al features i n o u r
freezer reci pes :
T The fi rst i tem ment i oned u nder the tit l e of
each r eci pe i s i ts recommended sto rage t i me.
Thi s recommendat i on i s the resul t of extens i ve
storage tests made i n the Betty Crocker Ki tchens.
It t el l s you how l ong thi s par t i cul ar food wi l l
stay a t i ts best whi l e stored under the proper
condi t i ons ( s ee pages 84-87) . After that t i me, the
food wi l l not be s poi l ed, but i t may l ose s ome of
i ts moi s ture or fl avor.
Z The number of s ervi ngs i s i ndi cated r i ght after
the storage t i me. You can, ther efore, pl an ac
cordi n g to your needs.
3 After the cooki ng d i rect i ons, the reci pe wi l l
tel l you to cool , wrap, l abel and freeze. Thi s
must be done cor rect l y i f you r food i s to mai n
tai n i ts hi gh qual i ty ( see pages 84-87) .
4 When you wan t to serve the food you have
frozen, turn to the r eci pe on ce more for the
post-freezi ng d i rect i ons. These a re l i sted bel ow
the c oo k i n g i n s t ruc t i o n s. Yo u ' l l |DC |nCm
qui ckl y by l ooki ng for thi s symbol : -whi ch i s
fol l owed by bol dface type. Read over a l l of the
d i rect i ons fol l owi n g the symbol when you' re
pl ann i ng your meal -and be sure to see i f there
a re other i ngredi ents to be added. Note that
most foods do not requi re thawi ng, but are
heated i mmedi at el y after they have been re
moved fom the freezer .
Meats ad
Mn Dishes
FREEZER MEAT LOAF
~
St ore no l onger tha n 7 mon th. Makes enough for
2 mfa l s-6 servi ngs each.
3 pounds ground beef
cup dry read cru mbs
3 cups mi | k
1 cup mi nced oni on
2 eggs
2 lo 3 leaspoons sa| l
2 lab| espoons Worcesl ershi re sauce
! leaspoon pepper
\ x a mged em| - | v de m a | , - pead eac
a' J evem y m omg-a- ed oa | pam , '`5`3
m c e- 1o -eVe mmed a| e y, ee oe ow }
\a p, a oe amd | eeze
2hours 35 mi nules beore servi ng, remove |reezer
Meal |oa rom reezer and u nwrap. HaIe u m
coveed m 35J" ovem u m | dOme, aoou | 2V2
ou - |a m o la | omce d u m g oaI m g | oal
6 - ev mg- )
!O 5crvc |mmcoiatcly. HaIe o mcoveeU m 35d"
ovem u m | dome, aooo| 1 ': oo - |a m Ol | |a|
omce d u mg oaI mg 1 oa | 6 - ev m g- }
| ozem / \a m | - e- 7
MEAT AND POTATO PI E
Store no l onger tha n 2 mont hs. Makes enough for
, meals-4 or servi ngs each.
2 pounds gr ound beef
2 cups i nsl anl mashed polalo puns
2 eggs
2 leaspoons sa| l
! leaspoon pepper
2 l ab| espoons i nsl anl mi nced oni on
cup cals up
2 c ups mi | k
\ x a m ged em | - ' v de oe| weem 2 o m
g ea-ed m c p e pam- , - pead evem y io
- eve ome mmed a | e y, -ee oe ow } \ap, aoe
a md |eeze
1 hour 15 mi nules beore servi ng, remove 1 pan
Meal and Polalo Pi e rom reezerand unwrap. [ave
ready. m - | a m | ma - ed pO| a| o po- emoog lo
+ - ev mg- } , V2 c o p - edd ed - a p Cedda
c ee-e
HaIe p e u m coveed m 35" ovem | h ou ^|| e
5d m m o | e- o| oaI mg, p epae po| a| o o ll - a-
d ec| ed om pacIage \ou m d po| a| o a oo m d
edge ol mea | , - p mI e c ee-e om po| a| o Ha!e
o m | cee- e - me | ed, 3 |o 4 m m u | e- 4 o
3 - ev m g- )
!O Serve I mmedia tely: ave eady m - | a m|
ma - ed po| a | o puJl - e m og | o + - ev mg- } ,
V2 c o p - edd eO - a p Ced a cee-
HaIe mea| p e m 3 5J" ov+n 4J | o 45 m m u | e-
^| | e 3Jm m u | e-o| oaI m g, pepae po| a| opuJl -
a- d ec| ed o pacIage `ou m d po| a| a ou m d
edge ol mea| , - p mI e c e- e om po| at oaIe
u m | ' cee-e - me | ed, 3 | o m+ m|- 4 o
5 - ev mg- )
B | oze / \a . |. - me-
CHI Ll
St ore no l onger than 4 mon t hs. Ma kes enough for
4 mea /s-6 servi ngs each.
4 pounds gr ound beef
10 medi u m oni ons, chopped ( aboul S cu ps)
4 cans (28 ounces each) l omaloes
1 can (1S ounces) lomalo sauce
cup ch| i powder
2 lab| espoons sugar
l ab| espoon p| us 1!z leaspoons sa| l
Coo- a d - | mea | a m d o m o m m 'o| c ovem
o a ge oa- | m g pa o m | mea| - oowm a m d
o om - | ede 5 poom ol| |a| 5 | ema m g
m g ed em | - ea| | oma| o m x | o e o m | | oo -
Med oce ea| , - mme o mcoveed 1 oo
m m u | e- 5 poo ol| | a| | m ec e- - ay
' v de Ci a momg | oo - | o o c o p | eeze
com | a m e - COo q o c - y Cove , aoe ad| eeze
4S mi nules be or e servi ng, remove 1 conlai ner
Ch i | i from reezer, di pconlai ner i nlo veryhol waler
j usl l o | oosen. Have reay. 1 ca 1 5Y2 ou ce- )
!. d ey bea - , d a med e-eve q u d )
' ace e-eved oeam q o d a d | oze o oc- m
- ao cepam Cove| g | y, coo-ove med o m g
ea| , | o m g occa- om a y, 2 m o | e- .mcove ,
coo- 2d m m o | e- om ge , -| m g m - dm ey oea -
m m o | e- oe| oe C - dome. 5ea - O w |
add | om a c powde | de- ed 6 -ev m g- )
CHI Ll AN D DUMPl i NGS
Makes enough for or 6 s ervi ngs.
Chi | i (above)
1 can (1S ounces) chi | i beans
package ( 14 ounces) corr mufin mi x
cup s hredded sharp Cheddar cheese
5 x oo s oe| oe e v mg, emove | c om| a me
C | o m |eeze, | aw a | oom | empea | o e
u urIi\ - o| | emed , m ol wa m ea | C and
oea m- w | qu d) ' a|ge - - e| u | m x
| u e oo - ked oce ea| - ' m | y
' epae mo ll m x a- d ec| ed om pac-ae
excep| decea-e m ' s | c ': c o p a m d -| m
c ee-e |op doog oy | a o e-poo | o - om | o
oo m g c Coo- u coveed ove ow ea|
1U m o | e- Cove | g | y, coo- | d m o | e-
CHUCKWAGON TURNOVERS
St ore no longer tha n J mont hs. Ma kes enough for
4 or servi ngs.
^cu! |I!!D
1 pound ground beef
Y cup chopped oni on
~ cup s hredded 5wi ss cheese
1 egg, bealen
leaspoon red pepper s auce
1!z leaspoons s a| l
2 l ab| es poons s ni pped pars | ey
|u\
2 cups a| | - purpose | our *
1 leaspoon sa| l
~ cup p| us 2 lab| espoons s horleni ng
4 lo S l ab| espoons co| d wal er
Coo- a md - | mea| a md o m om o m | om om -
| emde kemove | o m ea| , coo - g | y 5| m
ema m mg \ea| ' m g m g ed e| - , -e| a- de
'epae 'a- | y \ea- o e| o u ad - a | m | ooow ,
c u | - o| e mg | ooo g y 5 p m - e m wa| e ,
I | a o e- oom a | a | me, m ximg o | a | oo -
mo - | emed a m dd oo g a mo- | c ea m - - de ol oow
' | oZ | ea- poom- wa| e cam oeadded | meeded)
Ca | e doo g | o a oa , d v de m a |
ko eac a | | o 1 d m c c c e o ' g | y
| oo ed c o| coveed ooa d ' ace Y2 c o p-
mea | | mg o a | o| eac c c e 'o d pa- | y
ove | mg amd p e-- edge- | o -ea -ec o e y
' c s | op- o| | o move - -eve a | me- Ca e| o y
p ace | o move - om o m g ea-ed oa- m g - ee| o
-eve mmed a| e y,-eeoe ow.) ' eezeo coveed
o m | | m, aooo | 2 oo - Memove | o move-
| om oa - m g - ee| \ a p, aoe a m d e| o | o
| eeze
3S mi n ul es be or e serving, remove Ch uckwagon
Tu rnovers rom f reezer and unwrap, p| ace on un-
greased baki ng sheel. Ha-e +2 ovem o m |
oow , 2 | o J d m m o | e- Cavy o a | oma | o
-a oce - a mice add | om
!O 5crvc |cdiatcly. H a - e m 42 ovem o m |
o| ow, ZO | o ZD m m u | e- C avy o a | oma| o
- auce - a c e add | om
*If using seli-rising flour, omit salt irom Pa>try. Pa'ry made
wtth 'elt-mmg flour diife" in flavor an texture.
ITAli AN SPAGHETTI SAUCE
Store no l onger than 4 mon t hs. Makes enough for
24 s ervings-2 cup each.
Tomat o- Meat Sauce
+ pounds ground beef
cup o| i ve oi |
6 medi um on i ons, fi ne| y chopped
(aboul 3 cups)
1 cup in e| y chopped green pepper
8 c| oves gar| i c, mi nced
+ cans (16 ounces each) lomaloes
+ cans ( 1 S ounces each) lomalo sauce
Season i ngs
3 lab
j
espoons pars | ey f| akes
2 lab| espoons sugar
1!z lo 2 lab| espoons sa| l
1 lab| espoon oregano
lab| espoon basi |
leaspoon pepper
Coo-ad- | mea| a ge- - e| o 'o | cove
u | mea| - oow 5poo o|l | a| , -e| mea|
a- de
ea| o | o o q o a | pa Coo - a d -|
o o , geepeppe a dga c o o | o o
- | ede 5| | oma| oe- , | oma | o -a o ce, 5ea
-o g- ad | e mea | ea | , - | g occa- o
a y, o | 1oma| o\ea| 5 a o c e oo - ked uce
ea| , - mme u coveed 4 oo - 1o -eve m
med a| e y, -ee oe ow ) | v de - pag e| | - aoce
amog lour 1 qua | leeze c o | a e- o | ee
G c
_
p | eeze co| a e- Coo q o c- y Cove ,
aoe ad leeze
+ mi nules before srvi ng remove 1 conlai ner
| l a| i an 5paghell i 5auce from freezer, di p conl ai ner
i nl o very hol waler j us l l o | oosen. ' ` ace | oze
o oc - Jq ua | - aocepa Cove | g | y, ea|
ove med o m ea| , | u g occa - o a y, 2d | o
Jd m. u |e- keduce ea | , u cove ad - mme
1 d m u | e- \ e - auce ea| - , pepa e o|
coo-ed -page| | |o6 o - ev g- 5eve-aoc e
o o| coo-ed -page| | , pa-- 'a me- acee- e
!O Serve Immediately: Seve o o| coo-ed
- page| | , pa-- 'a me-a c ee-e. 24 - ev g-
: c u p mea| -auce eac ) |
| oze / `a | - me-
Makes enough for Ct 6 servings.
| l a| i an 5paghel l i 5auce ( | ef l )
1 can ( 1 S!z ounces) ki dney beans, drai ned
( reserve | i qu i d)
1 lab| espoon chi | i powder
+ cups hol cooked macaron i
' o | y | ve m u | es oe| oe -ev g, emove oe
! q o a | co | a e ' | a a 5 page| | 5aoce | om
| eeze , d pco | a e | ove y o| wa| e j o - | | o
oo-e ' ace e-eved oea q u d ad | oze
o oc- J q oa | - aocepa Cove | g | y, ea|
ove med u m ea| , | o g occa - o a y, 2d | o
Jd m o | e- ked oce ea| , - | oea- ad
c powde 5 mme o cove ed 1 d m u | e-
5eve o ma c a o
Storage Ti me for Beef at 0
Most cuts
Ground
For stewi ng
Li ver, heart, tongue
Cooked
9 months
l to 4 months
4 months
months
2 months
To prepare for freezi ng: Pl ace doubl e
l ayer of freezer wr ap between steaks,
chops, ha mburger patti es-to make
them easy to separate. Us i ng moi sture
vapor-pr oof wr ap, wrap cl osel y to el i m
i n ate a i r. Do not season before freezi ng.
You can freezer-store meat prepack
aged, just as you bought i t, for up to
2 weeks. Cook meat thawed or frozen.
To cook: Thaw wrapped meat i n refri g
erator or pl ace frozen steaks and patt i es
further tha n nor mal d i stance from b roi l
er. I n l00t o l2 oven, a l l ow ' t o '/
more than the nor mal cooki ng t i me for
frozen roasts.
1 0 | oze / \a . |. me
MI NI MEATBAL LS
Store no longer than 2 months. Makes enough for
J meals-4 or servings each.
3 pounds ground beef
Y1 cup mi nced oni on
1 Y2 cups dr y bread cr umbs
1 lab| espoon sa| l
leaspoon pepper
1 Y leaspoons Worceslersh i re sauce
3 eggs
4 cup mi | k
\ x a ged e | 5 ape onc | d o| mea|
m x| o e oy eve | ao e poo | o | o! coa .
' ace o meaed , e y O pa, 1 5. 1 d:1
c m Ha-e 4dJ ove o | do e, a ooo | !d
m o | e Ca oe -eved mmed a| e y Aooo|
o doze ea| oa ) Coo a oou | 5 m o | e.
' eeze o coveed 1 5 m o | e- ' ace pa| a y
| oze mea| oa - 1 q o a | | eeze co | a e
Cove, aoe ad e| om | o leeze kepea| 2
| me |c a e| y ad eae pepaa | o , o e
a y o| | me ec pe o | page | o ev g \
\ea| oa .
SWEET AND SOUR MEATBAllS
Makes enough for 4 or servings.
Mi ni Meal ba| | s ( above)
1 cup sweel and sou r sauce
| | | eem m o | e oe| oe ev g, emove 1 co
| a e \ \ea | oa |om | eeze ea | wee|
a d oo aoce a ge - e| o | | oo
' a ce | oze mea | oa aoce. ked oce ea| ,
cove | g m | y ad mme o | mea | oa a e
o| , a ooo| 1 d m o | e N ce cved o ce
SPAGHETTI AND MEATBAllS
Makes enough for 4 or servings.
Mi n i Meal ba| | s ( | efl)
1 j ar ( aboul 16 ou nces) spaghel l i sauce
6 or 7 ounces spaghell i
Parmesan cheese
' | | ee m o | e oe| oe ev g, emove 1 c o
| a e \ \ea| oa | o m | eeze ea| pa
ge| | a o ce ' a ge - e| o | | oo . ' ace
| oze mea | oa aoce kedo c e ea | , cove
| g | ' y ad mme o | mea | oa a e mo| , a ooo |
1 d m o | e
\ e meatoa ' mme , coo- page| | a
d ec | ed o pac -age. 5eve mea| oa a d aoce
o pagme| | , pa- 'a mes a c ee e
MEATBAllS ROMANOF F
Makes enough for 4 or servings.
Mi ni Meal ba| | s ( | efl)
2 lab| espoons bull er or margar i ne
l ab| espoon f| our
1 package (S. S oun ces) nood| es koman off
1Y2 cups mi | k
2 leaspoons pars | ey f| akes
2 l ab| espoons bull er or margar i ne
| | | ee m o | e oe| oe e v g, emove 1 c o
| a e \ \ea | oa | om | eeze. \e | 2
| ao e poo oo | | e a ge - ' e| kemove| om
m ea | , -| | oo ad a o ce m x 1 om ood e
koma ol| 5| m - ow y ea | , | g
co | a | y, o | a o ce oo . ' ace| oze mea|
oa aoce, mea| o | aoce oo . ked oce
ea| , c ove | gm| y a d mme o | mea| oa

ae o| , aooo| 1 d m o | e
\ e mea| oa mme , coo - ood e a
d ec| ed o pac-age excep| | p a ey | a -e
ad 2 | a o e poo o o | | e | o coo-ed ood e
Seve mea | oa - a d -ao c e om ood e-
Pi c t u r ed at r i ght , t op t o bot t om: S paghe t t i a n d
Meat bal l s , Sweet and S our Meat ba l l s a n d Mea t bal l s
Roma n of
12 | |oze / \a | O| - me-
Wi t h a f or k, pr i ck
t he past ry bet ween
and on t op of t he
pat t i es.
Ha mb u rger - On i on Hoedown
Ar r ange mea t
pat t i es on a 1U
i nch past ry squar e
a nd cover t hem
wi t h a 1 2- i nch
squa re.
HAMBURGE R- ON I ON HOEDOWN
Store no longer than J months. Makes enough for
2 mea/s-4 to 6 servings each.
Meat Pat t i es
2 pounds ground beef
2 eggs, s l i ght l y beat en
cup dry bread cr u mbs
2
1 cup cats up
cup chopped pars l ey
1 envel ope (about 1 V2 ounces) oni on
soup mi x
1 Y1 cups warm water
Past ry
4 cups al l - purpose fl our *
2 teaspoons sal t
1 Y2 cups shorteni ng
to cup col d water
\ x \ea| 'a| | e- g ed e | - , - mape | o 1 2
pa| | e-, ` c | c- .
'epae 'a- | y. \ea- u e l o u a d - a | | o
oow , c u | - mo| e g | m ooum y. 5 p s e
wa| e, 2 | ao e- poo - a | a | |:e, : x u |
a l' ou - :o - | eed a d dou m a ':o- | c ea -
- d e ol oow 1 | o 2 | ea - poo - wa| e| c a oe
added l eeded ) . Ca| me dou gm | o a oa ,
d v de | o 4 pa | - .
ko 2 pa | - pa- | y | o 1 d c m -u a e- l o
oo| | o: c u- | - ad 2 pa | - | o 1 2 c m -u a e-
t o| | op c u- | - . ' ace 1 d c m -u a e- o u
g ea-ed oas - mee| - , a age G :ea| pa| | e-
eve y o eac -u a e. Cove w | m 1 2 c m
-uae- , -ea edge-. ' e-- ' gm| y oe| wee :ea|
pa| | e- | o:a - -ev g- . \ | m to -, p c s - ev
ma | -- oe| wee pa| | e- ad| opol - ev g- . Hase
4dd ove4d |o 45: u | e- . Ca -eve wm o e
ec pe ::ed a| e y. o | o 1 2 -ev g- ) Coo
u c - y . \ap, aoe a d l eeze.
50 mi n utes bef ore s ervi ng, remove 1 package
Hambu rger- Oni on Hoedown from f reezer and
un wrap; pl ace on u ngreased baki ng sheet. ea|
4dU ove u | mo|, aoou| 45 : u | e-. | l
de- ed, - eve w | m | o:a| o - auce o oeel gavy.
4 | o G - ev g- . )
* I f us i n g s el f - r i s i n g flour , omi t sal t . Pa st ry made wi t h self
r i s i ng fl ou r d i ff er s i n t as t e and text u re.
EASY POT - ROAST
Store no longer than 6 months. Makes enough for
6 to o servings.
3 pound beef chuck pot - roast (arm, bl ade,
i ns i de rol l or shoul der cl od) *
2 teaspoons sal t
teaspoon pepper
2 medi um oni ons, sl i ced
1 can (8ounces) tomato sauce
1 tabl espoon brown sugar
1 tabl espoon horseradi s h
teaspoon prepared mustard
' ace mea| om 3d 1 o mc p ece o| eavy
d u | y a u m m u m l o 5ea - om w | - a | a m d pep
pe , - p m - e om on om mea | \ x ema m mg
m ged em| - , pou om mea| 'o d | o ove mea|
amd -ea - ecue' y 1o - eve mmed a| e y, - ee
oe ow ) 'aoe amd | eeze
4hours 15 mi nutes before servi ng, remove Easy
Pot - Roast from f reezer and pl ace wrapped meat i n
baki ng pan, 1392 inches. ' ! |o a - | o m
d u i mg -| oage, ovewa p w | lo ) Coo- m
35|I ovem o m | | emde , a ooo| + o o - ' ece
mea| omwa m p a| | e , -eepwa m w e ma - m g
Cavy oe ow)
CRAVY
5poom oh |a| | om o o| Add emoug wa | e
| o o o| | o mea- u e ? cup- , pou m | o pam
5a -e '
cup wa| e a md / c u p a p u po- e
| o u m coveed j a , - | - ow y m| ooo| ea| ,
- | mg c om- | am| y, u m| g avy oo - Ho amd
- | 1 m m u | e ' l de- ed, add l ew d op- oo| | ed
o owm oouq ue| - auce
!O Serve I mmedia tely: ' ace w apped mea| m
oa- m g pam , 1 3 ? m c e- Coo- m !u ovem
um| ` | emde, aoou | + ou - ' ace mea | om
wa m p a| | e , -eep wa m w e ma - mg Cavy
aoove)
* Bonel es s ru mp, t op or bot t om rou nd r oast can be us ed
i n t hi s reci pe.
| ozem / \a m | - e- 13
PEPPER STEAK
Store no longer than 4 months. Makes enough for
2 meals-4 or 5 servings each.
3 pounds beef round st eak, 1 i nch th i ck
Y cup soy sauce
1 cup wat er
cup sal ad oi l
t o VJ cup sugar
2 t abl espoons cornstarch
Y2 teaspoon gi nger
1 teaspoon garl i c sal t
2 medi um on i ons, cut i nt o \- i nch sl i ces
1 m la| ca el u y l om mea| , c u | mea| m | o
- | p- , ?1 ' m c * ' a ce m oa- m g d - ,
! 1 ': 7': 1 ': mce- \ x - oy - aucea m dwa| e ,
pou om mea| ke| ge a| e, | u m m g mea| oc
ca - oma y, ? ou - kemove mea| | om ma
made, e-eve ma m ade
ea| o m |u| c ovem o a ge - - ' e| Coo-
mea| m o , | u m m g l eq u em | y , u m | mea| o-e-
ed me- - , a oou| 1 5 m m u| e- 'ou e-e ved ma
madeom mea| \ x - u ga , co m- | ac, ime a m d
ga c - a | , - | m | o me a | a m d ma m ade. 5 p m - e
om om om mea| ked uce ea| , cove | g | y a m d
- mme ' ? | o ' 5 m m o | e- . v demea| a m d- auce
oe| weem | wo 1 qu a | l eeze com | a m e - Coo
q u c - y Cove, ' aoe a m d l eeze
30 mi nutes before servi ng, remove 1 contai ner
Pepper Steak f r om f reezer. Have ready: ? med u m
g eem peppe - , c u | m | o - | p- '/ m c w de) ,
? med u m | oma| oe- , pee ed a m d c o | m | o
e g| - , 3 | o + c o p- o| coo-ed ce
| p com | a m e o| mea| amd - a uce m| o vey o|
wa | e j u- | | o oo-e m ' ace ': cup wa| e amd
| ozem o oc - m a ge - - e| Cove | g | y, ea|
ove med u m g ea| , | o m m g occa - oma y,
u m | o| a m d ou oo y, a oou | ?d m m u | e- 5|
m geem peppe ked uce ea| , cove a md - m
me 5 m m u | e- Add | omao, cove a m d - mme
3 m m u| e- 5e ve om ce ,+ o D - ev mg- )
*Meat i s easier to cut wh en par t i al l y f rozen .
.
1 Frozen/Mai n Di shes
H U NGARI AN GOULASH
Store no )anger than J months. Makes enough for
6 to o serVings.
! cup shorteni ng
2 pouns beef st ew meat, cut i nt o
1- i nc cubes
1 cup oni on
i teaspbon i
_
nstant mi nced garl i c
cup

a sp
2 tabl espools Worcest ers hi re sauce
t abl epoon brown sugar
2 teaspoons sal t
2 teaspoons papri ka
Y2 teaspoon dry must ard
DasH cayenne red pepper
lY2 cups wat er
.
\e | -fo | e g a ge - - e| Coo- a d - |
:ea |, o ad ga - m o1e g u | :ea|
- oow ad o o - | ed+ Oa oll | a|
5| +:a g ged e| - Cove | g m| y, - :
me 2 |o Z' h ou - . io - eve ::ed a| e y, -ee
oe ow ) 'ou | o 1 u a | leeze co| a e
Coo u c - y Cove, aoe a d l eeze
45 mi nut es before servi ng, remove contai ner
Hungari an Gou l ash from f reezer; di p contai ner
i nt o very hot water )ust t o l oosen. ' a ce : c u p
wa| e a d l oze o oc- J u a | - a uce|a .
Cove | gm | y, mea| ove :ed u: ow mea|, | u
g occa- o a y, u | mo| a d ouoo y, a oou |
O : u | e- \m e gou a- m m ea| -, pepae mo|
coo1ed ood e- |oG | oo- ev g- 5e vegou a - m
o ood e-
I oServe Immedia t el y: ave eady '/ cupwa| e,
? | a o e- poo- l ou , mo| coo-ed ood e- |o
6 | o o - ev g-
5 m a -e wa| e a d | ou | gm | y coveed j a , s |
- ow y | o :ea| : x | u e ea |, - | g c o
- | a | y, u| g avy oo - Ho a d - | 1 : u | e
5eVe o ood e-
SWI SS STEAK
Store no longer than 4 months. Makes enough for
2 meals-4 servings each.
Meal
,
2 pounds beef round steak (top round,
bottoi round or s i rl oi n ), Y2 i nch thi ck
cup al l :pu rpose fl our
Y2 teaspoon sal t
!. teaspoon pepper
2 tabl espoons shorteni ng
Tomat o Sauce
! cup mi nced green pepper
1 !. cups mi nced oni on
1 can (16 ounces) tomatoes
1 teaspoon sal t
! teaspoon pepper
' g m | y - co e - u | ace o| mea|, c u | :ea| | o
o - ev g p ece- \ x l o u , : | ea- poo -a` | a d
| ea- poo peppe 5p - e m a | | m el ou : x
| u e o oe - de o| :ea | , pou d iu :ea|
ad poud e:a g l o u : x| u e
\e | - mo| e g a ge - - e| H ow:ea|
- m o| e g ove med u: mea| a oou | ! 5 :u | e-
ked uce mea| , cove | g m | y a d - ::e 1 mou
Add -:a a:ou | o| wa| e | ece- - a y
\ x 1o:a | o 5auce g ed e| - , pou o :ea|
io- evewmo eec pe ::ed a| e y, -eeoe ow )
Cove , - :e 1 5 : u | e- O v demea| oe| wee
? u gea -ed oa - g pa -, o o ? cme- 5poo
m a | | me -a u ce o :ea| eac m pa Coo
u c - y \ap, a oe a d | eeze
45 mi n ut es before servi ng, remove 1 pan Swi ss
St eak f rom f reezer and u nwrap. Coo - u coveed
OO` ove u | ` | ede , Jd |o 4d m u| e- 4
- ev g- )
I o Serve I mmediatel y: Cove | gm | y, - .:1e
u | | ede, a oou | O : u | e- o - ev g- )
Pi ctured at r i ght, top and bottom: Swi ss Steak and
Hunga r i an Goul ash
Frozen / Mai n O| s mes
Br ai sed Beef on Ri ce. We s h ow i t her e accompa n i ed
by Tomat o Mar i nade ( page 1 28) .
BRAI SED BEEF CUBES
Store no longer than J months. Makes enough for
Z mea/s-4 or servings each.
Meat a nd Veget abl es
cup but t er or margar i ne
5 medi um on i ons, s l i ced
1 pound f resh mus hrooms, sl iced
3 pounds beef stew meat, cut i nt o 1-i nch
cubes
Season i n gs
1 cl ove garl i c, mi nced
2 teaspoons sal t
teaspoon oni on sal t
Y4 teaspoon marj oram l eaves
teaspoon t hyme l eaves
teaspoon pepper
Sauce
1 cup beef broth *
1 tabl espoon pl us 1 teaspoons fl ou r
1Yz cups red Burgu ndy
2 or 3 drops red f ood col or, i f desi red
Di vi d i ng mea t and veget a bl es bef or e f r eez i ng
\e | ou | | e Ou| cm ove o a ge - aucepa
Coo- a d - | o o a d :u s m oo:- ou | | e
u | o o - | e de ke:ove vege| ao es l o:
pa , d a How:ea| w | m ga c sa:epa
5p -' e e:a g 5easo gs o :ea| \ x
oeel o|o| m a m d l ou , pou om :ea| Hea|,
s| g cos | a | ' y, u | s auce oo s Ho a d
s| 1 : u | e 5 | H u |u m Cove | gm | y,
s m:e 1`: | o 2 m ou |s, s | g o o a d
:u sm oo:s 5 : u | es oel oe oeel m x |\e s
doe
O v| de o y | m e:ea| amd vee|ao es oe| wee
| wo 2 qua | leeze co| a| e s 1o 1 co |a e,
add 't c u p o1 | m e sa uce m | me pa Coo
q u c -' y. Cove, ' aoe' H a sed Heel a d l eeze
1o o| me co | a e, add |e:a mg s auce a d
| me ed l ood co' o Coo q u c- y Cove, aoe
Heel Hou g u g o ad teeze
*Beef br ot h ca n be made by d i ssolvi ng 1 beef bou i l l on
cu be or 1 t eas poon i ns t ant beef bou i l l on i n 1 cup boi l i ng
wat er, or us e can ned beef br ot h ( bou i l l on) .
BRAI SED BEEF ON RI CE
Makes enough for 4 or servings.
1 contai ner Brai sed Beef (page 16)
2 t abl espoons cornstarch
2 t abl espoons soy sauce
1 can (10Y2 ounces) conden sed beef brot h*
(boui l l on)
3 cups hot cooked ri ce
|o | y l ve : \| e- oeloe - ev g, e:ove co
| a e aoe ed H a -ed Heel l o: l eeze O p
co | a e | o vey mo| wa| e j \- | | o oo-e
\ x co - | acm, -oy -a\ce a d oeel o o| m
med \: -a\cepa ' ace loze o oc - oo| m
ea| \coveed ove :ed \: mea| u | mo| ,
aoo\| Jd: \| e- 5eve o ce
* Beef br ot h can be made by di ss ol vi ng 2 beef bou i l l on
cubes or 2 teaspoon s i n stan t beef boui l l on i n 1' c u ps
boi l i ng wat e r.
| ze7*a O - m e- 1 7
A hea rty ma i n di sh J Ia francaisP, Beef Bourgui gnon
i s perfectl y compl eme nted by crusty French br ead.
BEEF BOU RGUI GNON
Makes enough for 4 or servings.
Aoo\| 5d: \| e- oe| oe -+v g, emove c o
| a e a oe ed 'Hee| Ho\g\ g o | om leeze
[ -ee Ha sed Heel Cu oe- ec pe o page 1 G ) .
O p co | a e | ovey o| wa| e j\-| | o oo-e
' ace : c\p wa | e ad | oze o oc- a ge
-a\cepa ea| \ coveed ove :ed \m ea| ,
| u g occa- o a y, \ | o| , a oo\| 45 m m
\| e- i ad | o a y -eved w | m ' ec oea d
!O Serve I mmedia t el y: 'epae H a -ed Hee|
C\oes [ page 1 G) excep|leeze o y 1 co
|a e [ l o H |a s ed Heel ) . Add e:a g - a\ce
ad | me ed l ood co' o | o e:a g m a l ol
| me:ea| : |\e, - eve.
1 8 | |oze / \a . O. s mes
As t hey bake,
br us h t he r i bs Z or
J t i mes wi t h part
of t he sauce.
Di vi de t he r i bs
i n t o serv i ng pi eces
by cut t i ng bet ween
bones wi t h a shar p
kni fe.
Pou r the remai n i ng s auce over the r i bs .
BARBECUED R I BS
Store no longer than 4 months. Makes enough for
|! o servings.
4Y2 pounds pork r i bs (sparer i bs, back ri bs or
count ry-styl e r i bs), cut i nto pi eces
Sauce
cup soy sauce
1 tabl espoon cornstarch
1 bott l e (18 ounces) barbecue sauce
A a ge :ea| :ea| y s de u p ope s a ow
oas| g pa . Oo o| add wa| e Oo o| cove
Ha-e J25 ove 1 ou s
` x 5auce ged e | s io seve ::ed a| e y,
see oe ow ) Os g / c u p ol | me s auce, oas| e
os 2 o 3 | :es, oa-e 45: \|es ' o e .
C ssc oss2 p ecesol eavyd u| ya u: u: t o ,
2 1 c es , ca el u y :o d | o s de ol Ou | c m
ove A a ge os lo ed Ou| cm ove
'ou | e e:a | g sauceo os Coo u c- y
\a p os sec u e y | e l o , e:ove lo:
Ou| cm ove , aoe a d t eeze
35 mi n ut es before servi ng, remove Barbecued
Ri bs f rom f reezer and unwrap. ' ace V2 c u p wa| e
ad l oze o oc- |u| c ove Cove | g | y,
ea| ove :ed u: g eat u | | oo s Me
d u ce ea| , s ::e cove ed u | o| , aoou|
V2 ou
!O Serve Immedia tel y: Os g a ol | e sa uce,
oas| e :ea| 2 o J | :es wm e oa- g O :
u | es oge
SWEET AND SOUR PORK
Store no longer than 7 week. Makes enough for
2 meals-5 or 6 servings each.
Meal
3 pounds l ean pork butt, cut i nt o 1 Y2- i nch
cubes
2 cups
3 eggs
1Y2 cups al l - pu rpose fiour *
3 teaspoons sal t
Sal ad oi l
Sauce
1 car (about 30 ounces) pi neappl e chu nks,
drai ned (reserve syru p)
cup cats up
' cup pl us 2 tabl espoons wat er
3 tabl espoons cornstarch
Y4 cup pl us 2 tabl espoons vi negar
tabl espoon sugar
tabl espoon Worcestershi re sauce
ea| mea| ad wa| e | g | y coveed 'u | c
ove u | wa| e oo - Med uce ea | , - mme 1 5
m u | e- a d d a Coo q u c - y
Hea| egg- - g| y a ge oow , add mea | 1o- -
mea| w | egg u | p ece- a e we ' coa| ed
\ x | ou a d - a | 5p - e | ou m x| u e o
mea | , | o- - u | we coa| ed ea| o : c )
a ge - - e| o e ec| c | ypa ove med u m
g eat H ow mea| o , a | a | me,
aoou| 5 m u | e-, d a Oo o| ovecoo- C e
mea c a oe -eveU mmed a| e y Me- eve a |
o| | e mea | , -eep wa m w e ma - g 5a uce )
Coo q u c - y O v de mea| a | \a p, aoe
ad | eeze
'epae 5a uce Add eoug wa| e | o e-eved
p ea pp e -y u p | o mea - ue | : c u p- \ x
p eapp e -y u p, ca| - u p, wa| e , c - | a c ,
v:eya , - u ga ad \oce- | e- e - a uce
med u m - aucepa Coo- ove med u m g
ea| , - | g co - | a | y, u | m x | u e | c -e-
ad oo - Memove | om ea | , - | p eapp e
c u - io -eve 1 mea mmed a | e y, e- eve
a 1 o1 -auce - aucepa , -ee g | ) | v de
- a uc e oe| wee | wo 1 p | | eeze co | a e -
Coo q u c- y Cove , a oe' a d | eeze
' oze / \a | - me- 1
20 mi n ut es bef ore servi ng, remove 1 package
Sweet and Sour Pork cubes and 1 contai ner Sweet
and Sour Pork sauce from freezer. Have ready:
? med u mg eepeppe - , c u | | o1 c p ece-,
1 med u mo o , c u | | o1 c p ece-, c u p-
o| coo-ed ce
O p co| a e o1 - a uce | o vey o| wa| e j u - |
| o oo-e ' ace / c u p wa| e ad | oze o oc-
a ge - aucepa Cove | g | y, ea| ove
med u m g ea| u | ' | awed , aoou| 1 5
m u| e-
\ e | e - a uce - | aw g, ea| ove | o +0
' wa p o - cu oe- , p ace | oze mea| o u
gea-ed oa - g - ee| ea| ove u | o| ,
! J | o | ? m u | e-
5| gee pepe ad o o | o - auce | ey
w ema c - p ) Med uce ea| , cove | g | y
a d - mme 5 m u | e 5 | po - cu oe- | o
- auce j u - | oe| oe -ev g. 5eve o ce 5 o
G - ev g- )
!O Serve I mmedia tely: ave eady 2 med u m
gee peppe - , c u | | o1 c p ece- | med u m
o o , c u | | o1 c p ece- , c u p- o | coo-ed
ce
Ho ad - | -a uce 1 m u | e Med u ce ea| , - |
g ee peppe a d o o 1ey w ' ema
c - p ) Cove | g | \, - mme 5 m u | e- l u - |
oe| oe - ev g, - | e- eved po - cu oe-
Seve o ce 5 | o G - ev g- )
* I f u s i n g se l f-r i s i ng fl our, decreas e s a l t t o 2 t easpoons .
Storage Ti me for Pork at 0
Mbst c
u
ts
Ground
Sau sage
Cooked
Ham ( uns l i ced)
4 to 5 months
2
m
ot hs
2
m
ont hs
2 mont hs
2 mont hs
Note : Ham s l i ces, baton and frank
furters l ose qua l i ty when frozen.
20 | ozem / `a . m O. - m e-
|lA
Store no longer than 4 months. Makes 4 pizzas.
Sauce
cup chopped oni on
h leaspoon i nslanl mi n ced gar | i c
2 cans ( 8ounces each) l omal o sauce or
2 cups s paghel l i sauce
7 leaspoon sa| l
|easpoon pepper
Dough
2 packages acl i ve dry yeasl
1 !. cups warm waler ( 1 0S l o 1 1 5" )
S
.
cups bu ller mi | k baki ng mi x
Toppi ng
2 cups s | i ced pepperon i ( aboul 8 ounces)
2!z cups s hredded mozzare| | a cheese
3 lo 4 leaspoons oregano
\ x 5auce mged em| -, -e| a - de ioma-e|ou g ,
d - - o ve yea-| m wa m wa | e 5| m oa- mg
m x, oea| v goou - y iu m doug om | o we
| o u ed ooa d m ead u m | - moo| , a oou|
?J | me A ow doug | o e- | a | ew m m u | e-
| v de doug m | o 4 pa | - , o eac pa| m | o
| J m c c c e ' ace om gea - ed oa- m g - ee| -
ea| ovm | o 4?5" 5pead aoo| / c u p - auce
om eac c c e A amge peppeo m om - auce,
- p m - e c ee-e amd oga mo om | op 1o - eve
m+ed a| e y, -ee oe ow } H a - 1 J m m u | e-
kemove ' z za- | om oa - g - ee| - , coo om
w e ac -- ' ace eac ' zza om cad ooa d c c e
\ a, a oe amd | ze
1 S mi nules beore servi ng, heal oven l o 425" .
kemove ' zza- | om| eeze u m we pamdemove
| o m cad ooad c c e- ' ace ' zza om ovem
ac - Ha-e u m | o| , a oou | | d m m u | e-
VAk| AT| ON5
Omi t peppe roni and subst i tut e one of the fol l owi ng:
1 pound bu| k | la| i an sausage, cru mb| ed and
browned
1 pound groundbeef, browned and seasoned
wi l h 1 | easpoon sa| l and s pr i nk| ed wi l h
!z cup chopped gr een pepper or 2 cups
s | i ced pi mi enlo-sl u ed o| i ves
!O Serve Immediately: Ha-e m 425" ovem
u m | c u- | - o owm a m d l m g - o| a:d
ou oo y, 1 5 | o ?J m m u | e-
LA5AL^
Store no longer than J weeks. Makes enough for
8 to !U servings.
Meat Sauce
1 pound bu| k | la| i an sausage or ground bee
' cup chopped oni on
1 c| ove gar | i c, mi n ced
1 can (16 ounc

s ) l omal oes
1 can ( 1S ounces) l omal o sauce
2 lab| es poon s pars| ey | akes
2 lab| espoons sugar
1 leaspoon sa| l
1 leaspoon bas i | | eaves
Cheese F i l l i ng
3 cups ( l wo 1 2- ounce carlons)
r i colla or creamed collage cheese
!z cup graled Parmesan cheese
1 lab| espoon pars | ey | akes
1!z l easpoons sa| l
17 l easpoons oregano | eaves
Base and Toppi ng
1 package (8 ounces) | asagne nood| es,
cooked and d rai ned
pound mozzare| | a cheese, s hredded
7 cup graled Parmesan cheese
Coo- amd - | mea | , om om amd ga c m a ge
- aucepam o |u| c ovem u m | mea| - o owm
a md om om | emde 5poom o1 |a |
Add | oma | oe- a m d oea- u p w | | o - 5 | m
ema m mg |ea! 5a u ce mged em | - ea | , - | mg
Occa- om a y, u m | m x| u e oo - keu ce ea| ,
- mme u m coveed u m | m x| u e | e com
- - | emcy o| - page| | - auce, aoou | 1 o u \ x
C ee-e ' m g mged em| -
ea| ovem | o 35 Me-e ve ': c u p mea| - auce
| o | m | op aye ' m u m gea-ed oa!ir p a m ,
| 3x x Z m c - , aye '/ eac o1 | e m ood e- ,
ema m mg - auce, mozzae a c ee- e amd co| | a
c eee m x| u e kepea| 3 | me- 5| ea e- eved
mea| - a uce om | o|, - p m - e ': c u p 'a me- am
c ee-e om mea| - auce H a -e u mcovee +5
m m u | e- Cam oe - eved mme a | e y ) Coo
q u c - y. \ap, aoe a m d l eeze
1 hour 10mi nulesbeore servi ng, remove |asagne
rom reezer and unwrap. Ha-e u m coveed m 35"
ovem u m | ou oo y, aoou | J ou
EGG FOO YONG
Store no longer than ! month. Makes enough for 4
or servings.
2 lab| espoons sa| ad oi |
3 eggs
1 cup bean sprouls, ri nsed and drai n ed
Y2 cup chopped cooked pork
2 lab| espoons chopped oni on
1 lab| espoon soy sauce
Hea| o ' m a ge -- ' e| Hea| egg- , - | e
ma m mg mged em| -
'ou ' cup m x| u e a| a | me m| o o \ | a
w de- pa| u a, pu- coo-ed egg u p ove mea| | o
l o m a pa| | y \em pa| | e- ae - e| , | u m a m d
o owm o| me de. Cam oe eVed mmed a| e|\
w | m5a\ce[ oe' ow) . j H' ace m \ eaed13 X 9 X
1: mcm to | pa m. Coo' q\ cs'\. \ ap, ' aoe' a m d
teeze.
20 mi nules beore serv| ng, h eal oven lo 375 .
Have ready. 5auce oe ow}
kemove cgg 'ooYomgl oml eeze a m d u m wap
Hea| u mcoveed u m | o| , aoou| 1 5 m m u | e-
5eve w | m 5auce
Nol e. ' l you p el e , ec pe cam oe d ou o ed - o
| a| a l cam oe -eved mmed a| e y amd a l
ca m o e l ozem
5AUC|
l ab| espoon cornslarch
1 leaspoon sugar
1 leaspoon vi negar
2! lab| espoons soy sauce
! cup wal er
\ x a mged em | - m - ma -a ucepa m Coo-ove
med u m ea| , - | mg com - | am| y, u m | m x | u e
| c -em- amd oo - Ho a md - | 1 m m u| e
| oze7*a O me- 21
VEAL WI TH TOMATO SAUCE
Store no longer than J months. Makes enough for
6 servings.
Meat
6 bone| ess vea| cul | el s ( aboul
4 ounces each)
cup sa| ad oi |
2 c| oves gar | i c, cr ushed
Tomat o Sauce
1 cup l hi n| y s| i ced on i on
1 jar (3 ou nces) s | i ced mus hrooms, dr ai ned
2 l ab| espoons | our
leaspoon sa| l
leaspoon pepper
1 can (8 ounces) lomalo sauce
2
1 cup wal er
'ou m d mea| u m | / m c | c- Hea| o amd
ga c m a ge - - e| ove med u m g ea|
H owm mea | q u c - y o , aoou | 5 m m u | e-
kemove mea| l om - - e| , - e| a- de ked uce
ea| | omed u m Coo- a md-| om om a dmu -
oom m - - e| u m | om om - | emde 5| m
l ou , - a | a m d peppe , pou | oma| o - auce a m d
wa| e om o om m x|\e. ea| , - | c om
- | am | \,\m | ' m x| u e oo ' - . Ho ' amd | 1 m \|e
ke| u m mea| | o - - e| Cove | g | ' y, - mme
u m | dome, aoou| 30 m m u | e- Cam oe - eved
mmed a| e y } A a m ge mea| a md - auce m u m
gea-ed oa - m g d - , 1 1 Y2 X lY2 x 1 Y2 mc e-,
o lo com| a me Coo q u c - y \ap, aoe a md
l eeze
1 hour be or e serv| ng, remove Vea| w| l h Tomalo
5auce rom reezer and unwrap. ea| u mcoveed
m 3 75 ovem u m | ' o| a m d ouoo y, 50 | o 55
m m u | e- ' l de- ed, - e ve w | o| coo-ed
- page| |
22 | |ozem / \a . m O. - me-
VE AL PARMESAN
Store no longer than J months. Makes enough for
4 servings.
Meat
4 bone| ess vea| cul | el s (4 ou nces each)
v
: cup dry bread cru mbs
Cu Parmesan cheese
v
: leaspoon sa| l
% leaspoon pepper
% leaspoon papri ka
1 egg
' cup sa| ad oi |
Sauce a nd Toppi n g
3 l ab| espoons wal er
1 can ( 8 ounces) lomalo sauce
! l easpoon oregano, i des i red
3 s | i ces mozzare| | a cheese
'ou md mea| u m | ' ' / m c | m c-. \ x c u mo-,
'a me-am cee-e, -a ' | , peppe amd pap -a. Hea|
egg - ' g | ' y. O p mea| m egg, | em coa| w |
c u mo m x| u e.
ea| o ' m ' a ge - - ' ' e| . H owm mea| q u c - ' y
m o ' , aoou | G m m u | e-. 1o -eve mmed a| e' y,
-ee oe' ow.\ kemove mea| |o u m gea-ed oa- mg
d - , 1 1 /: 7/: 1 : m c e- ea | wa| e, | oma| o
- aucea md oegam o m - - ' ' e| , - | m g com - | am | ' y,
u m | ' m x| u e oo ' - . 'ou - auceom mea| , a a m ge
mozzae ' ' a cmee-eom-a uce. Coo' q u c - ' y. \ ap,
a oe' amd l eeze.
55 mi nules beore servi ng, remove Vea| Parmesan
rom reezer and u nwrap. Ha-e u mcoveed m
375o ovem u m | ' dome, 45 | o 50 m m u | e-.
Nol e. A 1 pou m dvea ' ou m d -| ea-, /z m c m | c-,
ca m oe - u o-| | u | ed l o | me vea c u | ' e| - . Cu |
m | o 4 -ev mg p ec e-.
!O erve Immediatel y: ked uce mea| , add wa| e.
Cove | g m | ' y, - mme u m | ' dome, a oou| 30
m m u | e-. Add - ma ' a mou m | ol wa | e l mece-
- ay . } kemove mea| l om - - ' ' e| , -eep wa m.
'ou | oma| o - auce m | o - - e| . - | m oegamo.
Hea| - auce u m | ' | oo ' -, pou om mea| amd
a a mge mozza e ' ' a c ee-e om | op.
VEAL B I RDS
Store no longer than J weeks. Makes enough for
2 meals-4 servings each.
Meat
8 bone| ess vea| cul | el s (4 ou nces eac h)
Stufi n g
2 cups packaged herb-season ed sl uh| ng
1 pound bu| k pork sausage, browned and
drai ned
v: cup i ne| y chopped ce| ery
v
: cup shorl en i ng
Sauce
2 cans (10
v: ounces each)
condensed cream o mus hroom soup
cup m| | k
'ou m d mea| u m | ' '/ mcm | m .. r r . m g
a - d ec| ed om pac-age excep| -| m - au -age
amd ce' ey. 'e-- a oou | /z c u p - | u! l m g om eac
c u | ' e| | o w | m m : m cm ol edge. ko' ' u p, oe
g m m mg a| m a ow emd, - ecu e w | m woodem
p c -- .
\e' | - mo| em mg m ' a ge - - ' ' e| . H owm mea|
o' ' - m - m o| em mg. kemove mea| l o m - - ' ' e| ,
-e| a- de. 'ou oh l a| . ea | - ou p amd m ' - m
- - ' ' e| , - | m g com - | am | ' y, u m t . ' -a u ce - o| .
ke| u m mea| | o - - ' ' e| . Cove | g | ' y, - mme
u m | dome, a oou| 45 m m u | e-. io - eve wo' e
ec pe mmed a| e' y, -ee oe' ow. } O v de o' ' -
a m d -a ue oe| weem 2 u m g ea- ed oa - m g d - e-,
o o ? m c e- Coo' q u c - ' y. \ ap, ' aoe a m d
l eeze.
65 mi nules beore ser v| ng, r emove 1 conlai ner
Vea| Bi rds rom reezerand unwrap. Cove | g | ' y,
ea| m 4C ovem 40 m m u | e- . Omcove, ea|
20 m m u | e-. '' ace Vea ' H d - om wa m p ' a| | e
a md emove p c --. 5 | gavy, - poom om Vea
H d- . ( 4 - ev m g-. }
!O Serve Immediately: ' ' aeVea ' H d - omwa m
p' a | | e amd emove p c -- . 5 poom g avy om Vea'
H d- . o - ev mg- . }
LAMB CURRY
Store no longer than 4 months. Makes enough for
4 to 6 servings.
cup buller or margari ne
1 medi um on i on, chopped ( aboul Y2 c up)
. cup chopped green pepper
cup chopped ce| ery
1 app| e, pared and l hi n| y s| i ced
1 lo 2 leaspoons cu rry powder
l o Y leaspoon sa| l
Y4 cup a| | -pu rpose f| our
2 cups chi c
g
en brolh *
2 cups cubed cooked | amb
\e | ou | | e m a ge - aucepa m Coo- amd - |
om om, geem peppe , ce e y amd a pp' e m ou | | e
u m | om om - | emde 5 | m c u y powde , -a |
amd l ou Coo- ove ow ea| , - | m g c om
- | am | y, u m | m x| u e - o| Memove lom ee | ,
- | m oo| ea| , - | mg com - | a:| y, u m |
oo| oo - Ho a m d - | ! m m u| e 5| m mea|
Coo-, - | mg occ a- om a y, u m | o| , a oou|
1 0 m m u | e- io -eve m+ed a| e y, - eeoe ow }
lou m | o1 q u a |l eezecom | a m e Coo q u c - y
Cove| , ' aoe' amd l eeze
3S mi nules beore servi ng, remove |amb Cu rry
rom reezer. Have ready. 3 cu p- o| coo-ed
ce, copped peanu| - , a d coo-ed egg- a m d
c u |:ey l o accompam +em| -
| p com | a me ol cu y m | o vey o| wa | e j u - |
| o oo- em ' ace 'z cup wa| e amd l ozem o oc -
m 3 q u a | - aucepa m Cove | g | y , ea| ove
med u m ea| , | u m mg occa- om a y, u m | o|
amd ou oo y, a oou| 3J m m u | e- 5eve om ce
'a- - pea m u | - , a d coo-ed egg- a m d c u | m ey
!O Serve I mmedia tely: 5e ve om 3 c u p- o|
coo-ed ce 'a--coppedpea m u | - , a d coo-ed
egg- amd c u| mey
* Chi c ken brot h can be made by di s sol vi ng 2 c hi cken
boui l l on cubes or 2 t easpoons i n st an t c hi c ke n bou i l l o n i n
2 cups boi l i ng wat er , or use can n ed c h i cken brot h.
| ozem / \a m | - e- 23
SHEPHERDS' PI E
Store no longer than 2 months. Makes enough for
2 meals-4 servings each.
4 cups cubed cooked | amb, bee or vea|
cup chopped oni on
3 cups cooked mi xed vegel ab| es (e. g. , peas,
carrol s and /or cor n)
2 cups gravy*
\ x a m ged em| - ' v de oe| weem 2 u mgea -ed
! q u a | ca- - eo e- io - eve +med a| e y, -ee
oe ow } \a p, a oe a m d l eeze
6S mi nul es beore s ervi ng, heal oven lo 425".
Haveready. m - | a m| +a - ed po| a| opuh- emoug
lo 4 - ev m g - } , ? | a o e- poom - - m pped pa- ey
kemove 1 ca- - eo e5 ep ed- ' e l om l eeze
amd u mw a p Ha-e u m coveed u m | o| a:d
ou oo y, a Ou | ! ou Al | e c a- - eo e a - oa -ed
55 m m u| e- , p epa e po| a| o p u ll- a- d ec| ed om
pac -age \ou m d po| a| o om mea| + x| u e,
- p m - e pa- ey om po| a| o ( 4 -ev mg- . }
!O Serve One I mmedia tel y: a ve ead y m - | a m |
ma - ed po| a| o p u h- e m ou g lo 4 - ev m g- } ,
2 | a o e- poom - - m p ped pa - ey
ea| ovem | o 350 . 'epae po| a| o p u ll- a -
d ec| ed om pac-age \ou m d po| a| o om mea|
+ x| u e, - p m - e pa- ey om po| a| o H a -e u m
coveed u m | o | a m dou oo y, a oou| 3 0 + m u | e-
( 4 - ev m g- }
* Two can s | O' ounces eac h) g ravy can b e u sed.
Storage Ti me for lamb and Veal at 0
Mos t cuts
Grou nd
Cooked
to 9 mont hs
3 t o 4 months
2 months
24 | ozem / `a . m |. - m e-
LIIK O LHlLK^
Swre no l onger tha n 6 mon t hs. Ma kes enough for
2 mea /s-6 servi ngs each.
3- lo 3!z - pound broi | er - ryer chi cken, cul up
1 spr i g pars| ey
1 ce| ery sl a| k wi l h | eaves, cul up
2 leaspoons sa| l
' leaspoon pepper
' a ce a m ged em| - w | g o e| -) m a ge
t t e Add enou gh wat er t o cover . Hea t u n t i l
we | e boi l s . Red u c e heat ; cover t i g h t l y and
- mme o m | dome, aooo ' m o | e-
Coo' QUl CKl y. ke move - - m amd mea| | om
p ece-. Cu| mea| m | o a ge p ece- | v de mea|
oe| weem | wo 1 q o a | |eeze com| a m e- | : ' o
? c o p- eac) 5 | a brot h , 2 ' o J ' : co p-)
Di vi de br ot h bet ween cont a i ner s . Cove , aoe
a d | eeze
'-e |o C c -em k ce Ca- - eo e g| ) a m d
C c-em e| a zz m page 25)
Storage Ti me for Poul try at
Chi cken and Tu rkey
Du cks a1d Geese
Gi bl ets
Cooked Pou l t ry
i n b roth or gravy
9 months
mont hs
3 mont hs
1 mont h
mont hs
Note: Do not freeze any stufi ng.
To Thaw Frozen Poul try
In t he Refrigerator : Leave i n i ts wrap
pi n g. Al l ow about 2 h ou rs per pou nd.
Cook i mmedi atel y.
At Room Temperat ure : Leave wrapped ;
p0 l | m lo brown paper bag om a t ray.
Al l ow about J hou r per pou nd. Ref r i g
erate or cook i mmedi atel y.
Under Running Water : Leave wrapped.
Al l ow about ' / hou r per pou nd. Refr i g
erate or cook i mmedi atel y.
LHlLK^ K| Ll LA55KIL
Makes enough for 6 servi ngs.
Cooked Chi cken ( | el)
Sauce
' cup bull
p
r or margari ne
! cup a| | - pu rpose f| our
1' leaspoons sa| l
's leas poon pepper
1' cups mi | k
Ba!e
1z cups cooked whi l e or wi | d ri ce
1 can ( 3 ounces) s| i ced mus hrooms, drai ned
! cup chopped green pepper
2 l ab| espoons chopped pi mi enl o
' cup s| i vered a| monds
Cme oo oe| oe -ev mg, emove ! c om| a m e
CoO-ed Cm c-em | om |eeze | p com| a m e
m | o ve y mo| wa| e j o- | |o oo-em . ' ace | ozem
o oc- m a ge -a ocepa m Cove | gm | y, ea| ,
- | mgocca- om a y, u m | | a wed kemove| o m
mea|
ee ' oven t o U . Me l t b u t t e r l arge s auce
pam , -| m | oo , -a ' a md peppe Coo- ove
ow ea| , - | g com - | am | y, o m | ` s moot h a md
oo oo y kemove | om mea t . | 1 c up oo! h
a md | e m - ea | , -| mg com- ' a m ' y, o m |
- aoce oo - H o a m d - | ! m m o | e 5 ' m Ha-e
ed em ' -
'oo m | o o m gea-ed oa- m g d - , ! d o ! :
i nc hes . or l ': q o e | ca--e o e Ha-e o m coveed
+U |o m o | e- 5 p - e - m ped pa- ey on
t op f or added c o o
CHICKEN TETRAZZI N I
Ma kes enough for 6 servings.
Cooked Chi cken ( page 24)
Sauce
Y4 cup bul l er or margar i ne
Y4 cup al l pu rpose f| our
' le

spoon sa| l
!. leaspoon pepper
1 cup whi ppi ng cream
lab| espoons sherry, i desi red
Ba>e
7 ou nces hol cooked spaghel l i
1 can (3 ounces) s | i ced mus hrooms, drai ned
' cup graled Parmesan cheese
|me ou oe| oe - ev m g, emove 1 c om| a me
Coo-ed C c-em | om |eeze | p com| a me
m | o vey o| wa | e u- | | o oo- em ' ace | oz em
o oc - m a ge -a ucepa m Cove | g | y, ea| ,
- | mgocca- om a y, u m | | a wed kemove| om
m eat
ea| ovem | o 35d` \e | ou | | e age - auce
pam . -| | ou , -a | e d eppe Coo- ove
ow mea| , - | g com - | am | y, o m | - moo| m a d
ou oo y kemove | om m e a | , - | m 1 c u o o| m
amd | e cea ea| , - | mg co - | a m | y , o m |
- auceoo - Ho amd- | 1 m m u | e 5| - e y,
- page| | , c m c -em ad mo - m oom-
'ou | o o m gea-ed ? qo a | ca- - e o e 5 m - e
c ee-e om | op Ha-e o m coveed o m | oo oo y,
aoou | 3d m m u| e- lo oow , ace o el y o m de
oo e
Cooki [g Ti me
A di s h that you cook to freeze and us e
at a l ater date shou l d be a l i tt l e u nder
cooked ; ot herwi se i t may overcook as
i t emea| . \em you prepare a dou bl e
bat ch -one t o eat a n d one t o freeze
s et t he freezer batch ;S i de a few mi n
utes before i t i s fu l l y cooked.
| ozem / \a m | - e- 25
CH ICKE N A LA KI NG
St ore n o l onger tha n J mon t hs . Ma kes enoug/ 1 for
J meal s-4 or 5 servi ngs each.
2 cans (6 ounces each) s | i ced mus h rooms ,
drai ned ( reserve z cup | i qui d)
cup di ced green pepper
cup bu l l er or margar i ne
cup a| | - pu rpose)| our
2 leaspoons sa| l
z leas poon pepper
2 cups | i ghl cre
g
m
2z cu

ps chi cken brol h *


4 cups cul - up cooked ch i cken
2 | ar s (4 ou nces eac h) pi mi enlo,
drai ned and chopped
' m |u| c m ovem , coo- a m d - | mo - m OO- a d
geem peppe ou | | e 5 m o | e- 5| | oo ,
- a | a d pep pe Coo- ove ow m ea| , - | g
com- | a m | y , o m | ou oo y keove | om e+ | ,
- | c ea m, oo| m amd e-eved mo - m oo
q u d ea| , - | m g co - | a m | y, u | - auce
oo - Ho ad - | m u | e 5| c m c -e
amd p m e | o, ea| u | m o| Cam oe -eved
mmed a| e yom | oa- | , o| ce o a| | -he' ' -
1 ? | o| 4 -e v g- } O v de oe| weem | m ee1 q u a |
| eeze c om | a me - Coo q u c- y Cove , aoe
a m d | eeze
4S mi nules be ore servi ng, remove 1 conl ai ner
Chi cken J l a Ki ng rom reezer. Have readv. CJ- l ,
m o| ce o pa| | y - m e -
' p co | a m e o| c m c -em | o vey mo| wa | e
j u - | | o oo- e ' ace : c u p wa| e amd | oze
o oc- m med u m - aucepa Cove | g | y, mea|
ove med o m ow m ea | , | u m mg occa - om a , ,
u m | o| a m d ou oo y 5e ve o | oa- | , m o| ce
o pa| | y - m e - 4 o 5 - ev mg- }
* Chi ck en br ot h can be made b y di s sol v i n g 2 ch i cken
bou i l l on cubes or 2 t eas poons i n st a n t ch i cken bou i l l on U
? ': cups boi l i n g wat er .
2b | ozem /\a| m O| -me-
3- I N-1 FREEZER CHI CKE N
Store no l onger tha n 4 mon t hs. Makes enough for
J meals-4 to 6 s ervi ngs each.
3 broi | er-fryer chi ckens ( 2!z l o 3 pou nds
each) , cul up
s pr i g pars | ey
1 ce| ery sla| k wi l h | eaves, cul up
1 carrol, s | i ced
1 5mall On On, s | i ced
1 l ab| espoon sa| l
' leaspoon pepper
' ace a g ed e | - w | m g o e | - } e ge
-e| | e ^dd eoogm wa| e | o cove aooo| 3
qu a. t |ea| o | wa| e oo - ked oce ea| ,
cove | gm | y a d - mme u | do e, a ooo |
45 m o | e-
kemove mea| | om o o| Coo q o c - y ' ace
p ece- ol 1 c c-e ? q o a | | eeze co | a e,
e| ge a| e kemove - - a m d mea| | om e
ma g c c-e- Co | mea| | o p ece- a ooo|
Gc o p- } , e| gea| e5 | a oo| m 'epa eCm c -e
Cav\ oe o
CH | CK|N CkAVY
8 cups chi cken br ol h ( reserve remai ni ng
brolh or Egg Dr op5oup)
2 cups waler
1!z cups a| | - pu rpose f| our
2 l ab| espoon s sa| l
1 leaspoon pepper
' leaspoon ye| | owfood co| or
5pooo| | a| l omoo| 'ou oo| m | o 3 q u a |
- a uc epa . 5 a -e wa| e a d | oo coveed
a , - | - ow y | o o o| m ea | , - | g c o
- | a m | y, u | gavy oo - Ho a m d - | | m m o | e
5ea - om w | - a | ad peppe 5| l ood co o .
Coo q u c -' y
|epa|e Ch c-em A momd Ca- - eo e g | ) ,
C c-em ' e a d C c-em a d |u mp mg- page
?o } a- d ec| ed amd | eeze ' epa e cgg |op
bou p t O - eve | oday
| o| c gg . op 5 oup, a ve eady. ema m g
c c-e o o| ( 4 | o G c o p- } , 's | ea- poo - a | ,
1 egg, we oea| e
ea| c m c-eoo| ma d- a | o | | oo - , emove
| om mea| 5 | gco- | a | v, - ow ypou egg
a | m - | ea m | o oo| m ' | de- ed , - - e
- ced gee o o o -ou p 4 | o G - ev g- }
CHI CKE N ALMOND CASSE ROLE
St ore no l onger tha n 4 mont hs . Ma kes enough for
o to 8 servings.
4 cups cul - up cooked ch i cken (see 3- i n- 1
|reezer Chi cken | el)
1 can (4 ounces) mus hroom sl ems and
pi eces, drai ned
1 can ( S ounces) wal er chesl nuls, d rai ned
and s | i ced
cup s | i ced a| monds
1 lab| es poon dr | ed sweel be| | pep

ers
2 l easpoons par s| ey | akes
! leaspoon sa| l
2 c ups Chi cken Cravy ( | e l )
5| a ( mged em| - m | o C c -e Cavy 'ou
| o ? q ua | | eeze com| a m e Co | m ue | ocoo
q u c - y | m ece- - a\ Cove , aoe amd | eeze
24 hours before servi ng, remove Ch i cken A| mond
Cassero| e f r om f reezer and p| ace | n ref ri geralor.
Aboul 20 mi n ul es beore ser vi ng, have ready.
' c u p m -, ? | a o e- poo - - e y, H u | | eed
H ead C o mo- oe ow}
ea| m - a m d c c -e m x| o e m ? q o a |
- aucepam ove med u m mea| , - | . . m g occa- om
a y, u m | o| a m d ou oo\, 1 d | o 1 ? m u | e-
5| - e y, ea| - g | \ i u m | o - ev mg
d - , - p m - e H u | | eed H ead C u mo- om | op
C , ca m oe - eved om o| coo-ed ce )
BUTT| k| D Bk| AD CkUMB5
Coo- ad - | 1 | ao e- poo ou | | e o ma |ga e
a d cop d y o ead c u mo- ove med u mea|
o | c u mo- aego demo owm , a oou| 5 m o | e-
'ItOtG a t r i ght , t op t o bot t om: || | CktO OH |O u
l i ngs ( page 28) , Chi cken P i e ( page 28) and Chi cken
Al mond Casserol e
28 F rozen / Ma i n Di - me-
CHI CKEN PI E
Store no longer than 4 months. Makes enough for
4 or b servings.
1 package ( 1 0ounces) rozen
peas and carrols
1 can (8 ounces) sma| | who| e on| ons,
dra| ned
1 can (4 ounces) mus hroom slems and p| eces
2 cups c ul - up cooked ch| cken ( see 3- | n 1
Freezer Ch| cken~page 2b)
2 cups Ch| cken Gravy ( page 2b)
Pasl ry or 9-| nch One-crusl P| e ( page 77)
k -e loze pea- ad ca o| -w | m u g co d
wa| e | o e:ove c e c y- | a - 5 | pea- a d ca
o| - , o . o - , :u- m oo:- w | m q u i d ) a d
cm c-e | oCm c-eCavy Pou r | ou ea-ed
cm squ a re lo pan .
'epae 'a- | y, o | o c m -q ua e. |o d
a l , c u | - | - Ca el u y p a ce pa- | y on : x
| u e, pe-- edge- ol pa- | y o| o : ol lo
pa w | m l o - | eeze u coveed j u - | u |
c u- | - l :, aoou| 1 hou r. ke:ove l o: leeze
\ap, aoe ad e| u | o leeze
1 hour 30m| nules beoreserv| ng, removeCh| cken
P| e rom reezerand u nwrap. |oo-e y coveedge-
w | m 2- | o 3 cm - | p ol a u: u: lo |o
peve| exce-- ve oow g d u g oa - g Ha -e
450 ove u | c u- | - oow ad m x | ue
- ou oo y, aoou| 1 m ou 1 5 m u| e- |e| -e| 1 0
m u | e- oel oe -e v g
Storage Ti me for Cooked Di shes at 0
Precooked foods
wi t h sauce or gravy
months
3 months
I f you want to use a speci a l casserol e,
but not t i e i t up i n t he freezer, do t hi s .
L i ne t he casserol e wi t h heavy foi l and
cook t he food i n i t . Cool q u i ckl y; freeze
t i l l set. Remove di s h i n foi l from cas
serol e and wr ap. To heat, u nwr ap and
pl ace i n casserol e.
CHI CKE N AND DUMPLI NGS
Store no longer than 4 months. Makes enough for
4 servings.
4 c ups Ch| cken Gravy (page 2b)
Cooked p| eces o 1 ch| cken (see 3- | n- 1
|reezer Ch| cken~page 2b)
Pou r Ch i cken Gravy on ch i cken pi eces i n f reezer
conta i ner. Cont i n u e | o c oo q u c k y. Cover,
l abel and f reeze.
24 hours beore serv| ng, remove ch| cken and
gravy rom reezer and p| ace i n re r| geralor. |orly-
i ve m| n ul esbeoreserv| ng, have ready. /z c u p : -
a d ged e| - l o |u:p g- oe' ow)
ea| c m c -e a d gavy, m - ad V2 c u p wa | e
a ge - - e| ove med u: m ea| , -| g
occa- o a y, u | o| a d ou oo y, a oou| 1 5
: u | e-
' epae dougm l o |u: - dr op o | ao e
- poo | u - o| o c c-e Coo- u coveed
1 0 : u | e- . Cove | g m | y, c oo- 20 mi n ut es .
DUMP| | NG5
1 cups a| | - pu rpose | our*
2 teaspoons bak| ng powder

A teaspoon sa| l
3 l ab| espoons shorlen | ng
cup m| | k
\ea- u e l ou , oa- g powde ad - a | | o
oow Cu| - mo | e g u | m x | u e oo-- -e
mea 5| m -
* I f us i n g sel f-ri s i ng fl our , omi t baki n g powder and sal t .
CHI CKE N- RI CE ORANGE
St ore n o l onger tha n J mont hs. Ma kes enough for
2 meal s-4 servings each.
Meat
' cup shorlen i ng
Y cup butter or margari ne
! cup a| | -pu rpose f| our
1 leaspoon sa| l
1 leaspoon papri ka
leaspoon pepper
2 broi | er-fryer chi ckens ( 2Y l o 3 pou nds
each), cul up
Sauce
2 cups orange | ui ce
cup dry s her ry or app| e | u i ce
1 l ab| espoon brown sugar
2 leaspoons sa| l
1Cjj | Oy
1 | arge oni on, l hi n| y s | i ced
Yz cup chopped green pepper
can |6 ounces) s | i ced mus hrooms,
drai ned
ea| ovem | o -25o . ' m ove m , me | - o | em m g
amd oo | | e p . - | amdad o lo oa- m g pam- ,
1 3 X 9 X 2 mce- \ x l oo , | | ea- poom - a | , | e
pap -a amd peppe Coa | c c-em w | | oo
m x| o e ' ace I c c -em m eac oa- m g pe m,
| o m | ocoa| w | - o | em m g o m - - m - de o
Ha-e o coveed 30 m m o | e- \ x 5 a oc e m
ged em| - m -a ocea m ea| o m | m x | o e oo - ,
emove l om ea| amd -e| a - de
' o opp g, - p m - e a l | e om om , | e geem
peppe amd mo - oom- o eac c c - em ' oo
a l | e oa mge - a oce om eac c c -em 0 a -e
o m coveed o m | dome, aooo| 30 m m o | e- Coo
q o c - y \ a, aoe amd l eeze
4S mi nules before servi ng, r emove1 pan Chi cken-
ki ce Orange f rom freezer and unwrap. Have ready.
. mged em | - l o |amge M ce g | }
ea| c c -em o m coveed m 375 ovem o m |
o l , a ooo| 4J m m o | e- 'epa e Ca m ge M c e
g | } ' ace c ea md c c-em om wa m p a| | e
'oo oa mge -a oce m | o a - ma p | ce a m d
- poom oll la| , -eve w | c c-em a m d ce ' l
de- ed, ga m - w | oamge - ce- , + - ev mg- }
' oze / \a | - e- 2
OkANC| k| C|
1 ! c ugs boi | i ng wal er
1 cup uncooked regu| ar ri ce
2
1 cup orange | ui ce
' leaspoon a| | spi ce
1 leaspoon s a| l
ea| ovem | o375 . \ x a m ged em| - | ooog
y m o mg ea -ed 1 - o | : q o a | ca- - eo e L | O
oa - m g d - , 1 0 X 6 X 1 2 o 1 1 Y2 X 7Y2 X l Y2 mce-
Cove | g | y, oa-e o m | q o d - a o-o oed a m d
c e - | emde, 2 5 | o 3 0 m m o | e-
FR I ED CHI CKE N
St ore n o l onger t h a n 4 weeks. Makes enough for
2 mea l s-4 servi ngs each.
5a| ad oi |
2 cups a| | - pu rpose f| our
2 l ab| espoons sa| l
2 broi | er-

fryer chi ckens ( 2Yz l o 3 pou nds


each) , cul up
4 eggs, s | i ghl | y beal en
ea| o mc } m a ge - - e| o e ec| c
l ypa m ove med o m g ea| \ x l o o amd
- a | | p c c sem m egg, | em coa| w | l o o
m x| o e Howm c c -e m , a l ew p ece- a | a | me,
m o Med o c e ea| ' aye c c-em - - m - de
dowm m - - e| m | e l o ow m g o de oea- | - ,
| g- , d o m- | c-- , oac-- amd w m g- Cove
| g | y, - mme , | o m m g om ce o | w ce, o m |
dome, 3J | o 40 m m o | e- ' l - - e| ca m mo| oe
| g | y coveed , add | | o . | a o e- poom - we| e }
Al | e c c -em a - - mmeed 25 m m o | e- , o m cove
| o c - p
Memove c c -em l om - - e| Cam oe - eved
mmed a| e y o - ev m g- } D v de m a l \a p
m eavy d o | y a o m m o ml o Coo q o c - y 'aoe
amd l eeze
S0 mi n ul es beore servi ng, remove 1 package
|r i ed Chi cken rom freezer and open f oi | wrap.
' a ce om ovem ac- ea| m 3 75 ovem unl i l
45 m m o | e- 4 - ev mg- }
"Ol P. \| | C|C| |O| |d | | y C d | oe - | Oed l O| a
om ge e od ol | me ed c c -em - oe-|
oweve , l o- ed w | m 4 wee-- ol m | a
l eez m g
30 | oze / \a | O| s mes
BATTE R- F RI E D FI SH
Store no longer t ha n 2 week>. Makes enough for
o s ervi ngs.
1 cup a| | - pu rpose f | our*
l easpoon baki ng powder
7 easpoon sa| l
1 egg
1 cup mi | k
Y4 c up sa| ad oi |
2 pounds f i s hi | | els, sl eaks or pan- dressed
fi sh
|| ou r
' epae oa| | e \ea- o e ' c o p | oo , | e oa- mg
powde , s a | , egg, m - amd -a ad o m | o a
oow , oea | w | o| ay oea| e o m | - moo| ' |
| e| - a e a ge, c o | | o - ev m g p ece- Coe |
| s w | | oo , | em d p m oa| | e | o coa|
comp e| e y
ea| o /

|o ! m c m } m age pam o deep


s - e| Coo- | - m o o m | go de oowm ,
aooo | 4 m o | es o eac s de Coo q o c - y
\a p, aoe amd | eeze
Aboul 25 mi nules before s ervi ng, heal oven lo
400 . ea | Ha| | e | ed - om o gea-ed oe - m g
s ee| o | o| , a o o o | | O m m o| e-
* l i u ' i n g sel f - r i s i ng i l our , omi t ba k i n g powde r and sa l t .
Storage Time for Fi sh at 0
Cod, Yel l ow Per ch,
B l uef i s h, Haddock 9 mont hs
Lake Bass, F l ounder,
B l uegi l l , S u n fi sh / t o o mont hs
Whi tefi sh, ae Trout,
Catfi sh, Nort her n Pi ke,
S h r i mp 4 t o 5 mont hs
Note: Fi s h f rozen i n i ce, gl azed or kept
l D a f reezer at - 1 0 can be stored a n
addi t i onal 1 or 2 mont hs .
SEAFOOD SALAD I N A P UFF BOWL
Store no l onger tha n J mont hs . Ma kes enough for
O : ervi ngs.
'z cup wal er
V4 cup bul l er or margari n e
!z c u pa| | - pu rpose f| our *
h l easpoon s a| l
2 eggs
ea| ovem |o 4d` Cease ' mc g a s - pi e
ea| wa | e amd oo | | e o | m x | o e oo -
v gooo - y 5 | | o o a m d -a | Hea| ove
ow ea| o m | m x| o e eave- - de o| pa m a d
| o ms a oa , aooo | 1 m m o | e Memove | om
ea| . coo - g | y , aooo| 1 0 m m o | es Hea| m
eggs, oea| o m | - moo| a d g os s y 5 pead
oa| | e eve m y jus t | o s de o pan. Bake O | o
55 m o| es CoO a| oo m | empea | o e io
seve mmed a| e y, -ee oe ow ) kemove | o m
pa \a p, aoe a m d l eeze
1 S m| nules before s ervi n g, heal oven lo 400.
Have ready. 5ea| ood 5 a ad oe' ow} , ? a d
coo-ed eggs, s ced, wa | ec e- -
kemove p o ll oow | om | eeze ad o m wap,
p a ce om o gea-ed oa - g - ee| ea| m ove
aoo o | 10 m m o | es Coo w | 5ee|ood 5a ad
Ca - w | egg - ces ad wa| ec es-
*Sel f - r i > i ng fl ou r can be u >ed i n t h i s r ec i pe.
5EA|OOD 5A|AD
2 lo 2!z cups cooked s hr i mp, crabmeal
or | obsl er
2 cups lh i n| y s | i ced ce| ery
! lo
z
A cup mayon nai s e or sa| ad dressi ng
1 l ab| es poon mi nced gr een oni on
! leaspoon sa| l
Dash

epper
\ x ea| ooda dce e y ` x ma yo a - e, o | o ,
- a | a m d eppe 'oo om sea | ood amd ce ey,
| os s Cove | gm| y , c a| eas | ? oo -
!O Serve Immediately: ave eady . 5ea| ood
5a ad , 2 m a d coo-e eggs, s ' ced, wa| e ce-s.
oow w | m 5ealood 5a a d Ca s w | egg
s ces a d wa| ec e- -
CHEESE SOUFFLE
Store no l onger tha n 2 mont hs. Ma kes enough for
4 servi ngs.
Y cup bull er or margar| ne
Y cupa| | - pu rpose | our
Y2 leaspoon sa| l
Y leaspoon dry musl ard
Dash cayenne red pepper
cup m I k
cup shredded process Amer| can cheese
( aboul 4 ou nces)
3 eggs, separaled
Y leaspoon cream o larlar
Bu t t er 4-c u p soufl
e
d i s h . Mel t bu t t er i n s auce
pan over l ow heat . St i r i n fl ou r and s easo n i ngs .
Cook over l ow heat , s t i r r i ng con s t an t l y, u n t i l
mi xt u re i s s moot h a n d bu bbl y. Remove f rom
heat ; st i r i n mi l k. Heat , s t i r r i ng con st a n t l y, u n t i l
s auce boi l s . Boi l a n d s t i r 1 mi n u t e. S t i r i n
cheese; heat u n t i l c h eese i s mel t ed a n d s auce
i s s moot h. Remove f r om heat .
Beat egg wh i t es and c ream of t a rt ar u n t i l s t i f
but n ot dry; set as i de. Beat egg yol ks u n t i l very
t h i c k a n d l emon col ored; s t i r i n t o c heese m i x
t u re. St i r about ' of t he egg wh i t es i n t o c heese
mi xt u re. Gent l y fol d mi xt u re i n t o remai n i ng egg
wh i t es .
Ca refu l l y pou r i nt o sou fl e d i s h . Wrap, l a be l a nd
f reeze.
2 hours beoreserv| ng, healoven lo325. kemove
Cheese 5ou| rom reezer and unwrap. Make a
4- i nch band of t r i pl e t h i c k nes s a l u mi n u m f oi l
2 i nc hes l on ger t ha n t he c i rc u mf eren ce of
s oufl e di s h; bu t t er one s i de. E x t end dept h of
d i s h by sec ur i ng f oi l ba n d, bu t t ered s i de i n ,
arou n d out s i de t op of di s h . Bake u n t i l k n i fe
i n s ert ed h a l fway bet ween edge a n d cen t er comes
ou t c l ean , 1 Y2 to 1 % hours . Ser ve i mmed i at el y.
Caref u l l y remove foi l band a n d s poon s oufl e
on t o servi ng pl at e.
Nole. Rec i pe can be dou bl ed . Pou r s oufl e i n t o
2 but t ered 4- cup s oufl e d i s hes .
F rozen / Ma i n Di s h es 31
MACARONI AND CHE ES E
St ore no l onger tha n J mont hs. Makes enough for
o to 8 servi ngs.
6 lo 7 ounces e| bow macaron|
(aboul 2 cups)
2 lab| espoons bul l er or margar| ne
2 lab| espoons | our
1Y leaspoons sa| l
Y leaspoon pepper
2 cups m| | k
2 lab| espoons graled on| on
3 cups s hredded process s har p Amer| can
cheese (aboul 12 ounces)
1 lab| espoon bul l er or margar| ne
Cook macaro n i a s d i rect ed on package; p l ace
i n u ngreased 2- q u a rt cas s erol e. Mel t 2 t abl e
s poon s bu t t er i n s aucepan over l ow heat . St i r
i n fl ou r, s al t and pepper . Cook over l ow h eat ,
s t i r r i n g con s t a n t l y , u n t i l mi xt u re i s s mo
o
t h a n d
b u bbl y. Remove from h eat ; s t i r i n mi l k. Heat ,
s t i r r i n g con s t an t l y, u n t i l s auce boi l s . Boi l and
s t i r 1 mi n

t e. St i r i n on i on a nd c hees e; heat
u n t i l cheese i s me l t ed a nd s auce i s OO
Pou r s auce on maca ron i ; dot wi t h 1 t abl es poon
bu t t er . ( To s
e
rve i mmed i at el y, s ee bel ow. )
Cool q u i c k l y. Wr ap, l a bel a n d freeze.
65 m| n ules before serv| ng, remove Macaron| and
Cheese rom reezer and unwrap. Bake u n covered
i n 425 oven u n t i l hot a n d bu bbl y t h rou gh ou t ,
a bout 1 h ou r .
!O Serve Immedia t el y: Heat oven t o 3 75 . Cover;
bake 30 mi n u t es. U ncover ; bake 1 5 mi n ut es .
Nol e. The Macaro n i and Ch eese can be d i vi ded
bet ween 2 u n gr eased 1 -q u ar t cas s erol es or foi l
pa ns , 8 X 8 X 2 i nc h es . Cool q u i c k l y . Wr ap,
l a bel and f r eeze. On e h ou r bef ore s ervi ng, heat
oven t o 425 . Remove 1 cas s erol e Macaron i and
Chees e f r om f reezer and u n wrap. B a ke u n cov
ered u n t i l hot and bu bbl y, abou t 45 m i n u t es .
( 3 s erv i ngs . )
J2 F rozen / Ma i n Di s hes
Freezer
Diners
Shape d i vi der compart ment s of f oi l .
Ar range foods i n compart ment s.
Mom' s N i ght Ou t ? Serve a
p i p i n g hot d i n ner f r om f r eezer
t o oven t o t abl e i n 25 t o 35
mi n u t es . We have des i gned ou r
fr eezer d i n ners u s i n g l ef t over
r oas t ed meat s and gravy; f r ozen,
can ned or l eftover veget a bl es
and a few s pec i a l s u r pr i s es t ha t
ma ke mom' s f r eezer d i n ners
ext ra s peci a l 1
Poi n t s t o remember i n pr epar i n g
fr eezer d i n ner s :
1 . F or eas e and q u i c k as se mbl y,
we recommend t hat you save
t he foi l t rays f r om c ommerc i a l l y
f r ozen d i n ners. I f you d on ' t
h ave any, u se foi ' broi l er pans ,
cake or pi e pans ; s hape d i vi der
compart ment s of foi l t o p l ace
i n t hese pans . F i l l t h e t rays wi t h
t h e des i red food, cover t i gh t l y
wi t h foi l , l abe l and f reeze.
2. About 35 mi n u t es bef ore
ser vi ng, heat oven t o 450 . H eat
f r ozen d i n ners i n foi l - covered
commerc i a l foi l pa n s 25 mi n
ut es , i n foi l - covered homemade
foi l pa ns 35 mi n u t es . ( When
heat i n g 2 or more d i n n er s i n
t h e s ame oven , a l l ow 5 mi n u t es
l onger . ) When you r d i n ner i n
cl udes F rench f r i es or pot at o
pu ff s, fol d bac k foi l t o expos e
pot at oes. J us t befor e s ervi ng, s t i r
gravy; s poon gravy on meat a n d
season wi t h s al t .
3. St ore no l onger t han 3 weeks .
4. Recommended port i ons f or
f r eezer d i n ner s :
MEAT
3 ou n ces roas t meat s wi t h YJ t o
' cup Gravy ( page 33) , or Yz c u p
s auce ( page 33 ) . ( The meat wi t h
ou t a gravy or s auce i s d ry a n d
h a s a " reheat ed" t as t e. )
POT ATO|5 Ok k| C|
Yz c u p Mas hed Pot at oes ( bel ow)
wi t h 1 t easpoon bu t t er
Yz c u p f r ozen F renc h f r i ed
pot at oes or pot at o pu ff s
I n s t a n t Ri ce ( bel ow)
Mashed Polaloes
Prepare i n st ant ma s h ed pot at o
pu ffs as d i rect ed o n package
f or des i red n u mber of servi n gs
except -add 1 t abl es poon add i
t i on a l mi l k f or each s erv i n g.
Coo l .
| nslanl k| ce
3 l ab| espoons uncooked | nslan l
r| ce
cup waler
leaspoon sa| l
Y2 l easpoon llt 0t tt ne
P| nch o curry powder, |
des| red
Pl ace a l l i ngred i en t s ! n foi l pan.
F reeze. When h eat i n g t he f r ozen
d i n ner , cook r i ce covered wi t h
foi l .
VEGETA8|E5
Yz c u p f rozen veget a bl es ( mi xed
veget abl es , cor n, pea s or
green bea n s ) wi t h Yz t easpoon
bu t t er or marga r i ne. Fr ozen
car r ot s ca n a l so be u sed, i f
you add 2 t a bl es poon s wat er .
YJ t o Yz c up can n ed or l ef t over
veget abl e s wi t h 2 t abl es poons
l i q u i d and Yz t eas poon but t er
or marga r i n e
ACCOMPAN| M| NT5
2 to 3 t a bl es poons c ran ber ry
s au ce, Mu s tard Sauce ( page
3 3 ) , mi n t j el l y, c h u t ney, f r u i t
pi e f i l l i ng wi t h a pi nch of
c i n n a mon . ( Pl ace i n s epar ate
compart ment . )
Muslard 5auce
1 lab| espoon buller or margar| ne
1 lab| espoon | our
Y2 leaspoon sa| l
Y4 leaspoon pepper
1 cup m| | k
3 lab| espoon s prepared muslard
1 lab| espoon horserad| sh
Mel t bu t t er i n s ma l l s aucepa n
over l ow heat . St i r i n f l ou r, s al t
and pepper. Cook over l ow h eat ,
s t i rr i ng con s t ant l y, u n t i l s moot h
and bubbl y. Remove f rom h eat ;
s t i r i n mi l k . Heat , s t i rr i ng c on
st an t l y, u n t i l s auce boi l s . B oi l
a n d s t i r 1 mi n u t e. St i r i n mu s
t ard and hors erad i s h . Heat u n
t i l hot . Cool .
About 1 cup.
CkAVY AND 5AUCE |Ok
|kOZEN D| NNEk5
To 1 packet ( 1 1 ou nces) gravy
mi x , add 1 % c u ps wat er
To 1 ca n ( 1 0% ou nces) gravy,
add % cup wat er
To 1 c u p ket t l e or pan gravy,
add "z c u p wat er
Cherry Sauce ( bel ow)
Cherry 5auce
Y2 cup cherry p| e | | | | ng
Y cup waler
1 leaspoon | emon j u | ce
Mi x a l l i ngredi ent s . Pou r on
ha m. E n ough sauce for 2 f rozen
d i n ners .
Var| al | ons or 5ubsl| l ul | ons
I f you ar e u s i ng l arge t rays , you
may h ave s pace t o t ry some
s pec i a l t reat s or you may s u b
s t i t ute t hem for pot at oes or
meat accompan i ment s . F or a
c.ha nge of pace, t ry ba ked
mu ffi n s , Z t easpoon s Dou b l e
Chocol at e Drops Dough ( page
67) or "1 to "z c u p can n ed choco
l ate or va n i l l a pudd i ng.
|kEEZEk D| NNEk5 THAT WE
kECOMMEND
Roast Tu r key wi t h Gravy
Cr an ber ry Sauce
B u t t ered Sweet Pot at oes
B ut t ered Green Beans
B l u eber ry Mu ffi n s
Va n i l l a Pudd i n g
Roa s t La mb wi t h Gravy
Ch u t n ey or Mi n t J e l l y
I ns t a n t Cu r r i ed Ri ce
B u t t ered Mi xed Veget abl es
Roa s t Beef wi t h Gravy
Sl i ced Peac h es or Peac h Pi e
F i l l i ng wi t h Ci n n amon
Twi ce Ba ked Pot at oes
B u t t ered Peas
B a ked Ha m wi t h Cher ry
Sauce ( l ef t )
S hredded Pot at o Pat t y
As paragu s
Car r ot s
B l ueber ry Mu ffi n s or
Dou bl e Ch ocol at e Dr ops
Dough ( page 67)
Roast Veal wi t h Gravy
B u t t ered Green Beans
Mu st ard Sauce ( l eft )
Fr enc h Fr i ed Pot at oes
Roast Por k wi t h Gravy
S pi ced Cr ab Appl e
Mex i c a l i Cor n
B roccol i Spears
Choc ol at e Puddi n g
Meat Loaf S l i ces wi t h Gravy
B u t t ered Mas hed Pot at oes
B u t t ered Ca r rot s
Ora n ge Mu ffi n s
F rozen / Ma i n Di s hes JJ
Roas t Tur key f reezer d i nner
Roas t Beef f r eezer d i n ner
Roas t Por k f r eezer d i n ner
J4 F rozen / Appet i zers a nd S n acks
Appetizers
ad Snacs
I N DI VI DUAL HOT SUB SANDWI CHES
Store no longer than ! month. Makes o sandwiches.
8 | nd| v| dua| |rench ro| | s ( aboul
oX2!z | nches each)
5ol buller or margar| ne
8 s| | ces sa| am| or boi | ed ham
8 s| i ces mozzare| | a cheese
8 s| | ces cooked l urkey or ch| cken
package (4-ounce s| ze) b| ue cheese,
cr umb| ed
Cut rol l s hor i zont a l l y i nt o 3 part s . S pread bu t t er
on a l l c u t s u rfaces . Layer s a l a mi s l i ce and c h eese
s l i ce on bot t om part of each rol l . P l ace second
part of rol l on cheese; t op wi t h t u r key s l i ce a nd
s pr i n k l e bl ue cheese on t u r key. Cover s andwi ch
wi t h t h i rd par t of rol l . Wr a p eac h s andwi ch i n
d i vi dua l l y i n heavy- dut y a l u mi n u m foi l . ( To
s erve i mmed i at el y, see bel ow. ) Label and freeze.
35 m| nules beore serv| ng, heal oven lo 450 .
Remove I nd i vi du a l Hot S u b Sa ndwi ches f rom
freezer; heat wra pped s andwi ches on oven
rac k 30 mi n u t es .
!O Serve I mmedia tel y: Heat oven t o 42 5 . Hea t
wra pped s andwi ches on oven rack 1 5 t o 20
mi n u t es .
TU NA SALAD SAN DWI CHES
Store no longer than Z weeks. Makes 4 sandwiches.
1 can (o!z ounces) l u na, dra| ned
cup | ne| y chopped sweel p| ck| e
! cup sa| ad dressi ng* or da| ry sour cream
!. leaspoon sa| l
5ol buller or margar| ne
8 s| i ces bread
Mi x al l i ngred i ent s except but t er a n d bread.
Spread bu t t er on bread, cover i ng to edges.
Spread f i l l i ng on 4 s l i ces; t op each wi t h a s econd
s l i ce. ( Can be served i mmed i at el y. ) Pl ace i n
s an dwi c h bags ; wra p each s andwi c h i n h eavy
d u t y a l u mi n u m foi l , l abel and freeze.
4 hours beore serv| ng, remove Tuna 5a| ad 5and-
wi ch(es) rom reezer and remove on| y o| | wrap.
Thaw i n s andwi ch bag( s ) at room t emper at u re.
* Do not u se mayonnai s e i n t h i s rec i pe .
VAk| AT| ON5
Shr i mp S a l ad Sandwi ches : Su bs t i t u t e 1 ca n
( 4 V2 ou nc es ) s h r i mp f or t una a nd u se on l y 6
s l i ces bread . Ri ns e s hr i mp; l et st a n d i n i ce a nd
wat er 20 mi n ut es bef or e mi xi ng wi t h ot her
i ngred i ent s . ( 3 san dwi c h es . )
Cr a b Sal ad Sandwi ches : Su bs t i t ut e 1 can ( lV2
ou nces ) c rabmeat , d rai n ed a n d cart i l age re
moved, for t u na.
Sa l mon Sa l ad Sa ndwi ches : Su bs t i t ut e 1 ca n
( 7% ou nces ) s al mon, d ra i ned, f or t u n a .
For Pepped- up Sandwi ches
F reezer-stored herbs or chopped on i on
add zi p to sandwi ches. To preserve
herbs, wash and dra i n ; wrap i n foi l or
pl ast i c bag. Put i nto carton or gl ass j ar
and store i n freezer. Peel , wash and
quarter on i ons ; chop, t hen scal d for T 'lz
mi n utes. Ch i l l i n i ced water. Drai n,
package and freeze i mmedi ately .
SPI CY RYE ROLlS
Store no l onger tha n 2 weeks. takes 6 sandwi ches.
u t t er Mi xt u re
!s cup sol bul ler
2 lab| espoons m| nced on| on
2 lab| espoons prepared muslard
2 leaspoons poppy seed
2 leaspoons | emon j u| ce
Dash cayenne red pepper
Rol l s and F i l l i n g
b rye ro| | s, sp| | l | nlo ha| ves
b s| | ces 5w| ss cheese (aboul o ounces),
cul | nl o ha| ves
o s| | ces sa| am| (aboul 4 ounces)
\ x Hu | | e \ x | oe mged em | - 5 pead H u | | e
\ x | u e om cu| - u l ace- ol o' ' - 'aye c ee-e
- ' ce, - a ' a m - ' ce amd c ee- e - ' ce om eac
oo| | om a ' l '' ace | op a ' l om c ee- e \a p
eac - amdw c m eavy d o | y a ' u m m o m lo '
o -eve mmed a| e' y, -ee oe' ow } ' aoe' a m d
leeze
40 m| nules beore serv| ng, heal oven lo 37S .
kemove 5 c kye ko' ' - l om l eeze , ea|
wa pped o' ' - om ovem ac - 35 m m u | e-
!OServe Immediately: ea| ovem| o35d oel oe
a- - emo ' mg o' ' - ea| wa pped o' ' - om ovem
ac - 25 m m o | e-
MuuNum HaudwtobeN
boz 2be zeezez
5
'
ead ou| | e o ma ga e om oead - ' ce-
5pead ome ol | e ' ' ' mg- oe' ow} om a ' l ol
| e- ' ce- , | opw | -ecom d- ' ce Cu| - am dw c e-
m a ' l '| ace m - amdw c oag-, wa p eac m m
eavy d o | y a' o m m o m lo ' , ' a oe' a m d l eeze
4 hours before serv| ng, remove sandw| ch(es)
rom reezer and remove on| y o| | wrap. i aw m
- a mdw c oag - } a| oom | empea | u e
FI L LI NGS
CH| PP|D B| ||-Ck|AM CH||5|
1 package ( 3 ounces) cream cheese, sol ened
1 package (3 ounces) dr| ed beef
5pead ceam cee-e om oo| | eed oead - ' ce,
| op w | d ed oeel. 5| oe mo ' o ge | a 3
wee-- c moug l o 3 - amdw c e-
' oze m / Appe| ze - a m d 5m ac- - 3S
D|V| | | D HAM- CH| || 5AUC|
1 can( 2ounces) dev| | ed
g
am
1 l ab| espoon p| us 1 leas poon ch| | | sauce
\ x mged em| - 5| oe mo ' om ge | am 3 wee--
c oug l o 2 - am dw c e-
5AkD| N|5, CAP|k5 AND CH| || 5AUC|
1 can (3A ounces) sard| nes, dra| ned
2 lab| espoons ch| | | sauce
2 leaspoons caper s, chopped
\ x m ged em| - 5| oe mo ' om ge | a m 2 wee--
c moo g l o 2 - amdw c e-
|kANK|UkT|k- APP|| 8UTT| k
1 l o2 lab| espoons app| e bul l er
1 ran ku rler, cul | engl hw| se | nlo l h| rds
5pead a pp' e ou | | e om o u | | eed oead - ' ce,
|op w | l a m -l u | e - ' ce- 5| oe mo ' omge | a m
3 wee-- c m oug lo 1 - a mdw c
5 Hk| MP- Ck| | N O| | V|- Ck|AM CH||5|
1 can (4 ounces) s hr | mp, r | nsed,
dra| ned and chopped
package ( 3 ounces) cream chee

e, solened
2 or 3 green o| | ves, chopped
( 2 lab| espoons )
\ x m ged em| - 5| oe mo ' om ge | am 2 wee--
c moog l o 3 - amdw c e-
P|ANUTBUTT| k- HON|Y- DAT|
2 l ab| espoons pean ul bul l er
1 leas poon honey
2 or 3 dales, chopped (1 lab| es poon)
\ x m ged em| - 5| oe mo ' om ge | a m 2 wee--
c moo g lo 1 -am dw c
Jb | oze /Appet | ze s a d 5 ac ss
RI BBON CANAPES
Store no l onger tha n 2 mon t hs. Ma kes 1 ri bbon
loa f /abCLt 'z OCZt| 4 x 7 - i nch ca napes) .
m c o- | lom 1 o s ced oal w | e a d 1
o s ced oal wo e wea| sa dw c oead
Co | eac oal o zo| a y | o 1 c s ces
' o eac ooo oal , s pead sol| eed oo | | e
o ma ga e o eac ol 2 s ces w | e a d
1 s ce wo e wea| o ead 'epae 3 Ca a p

5peads page- 36 | o 3) . 5 pead ' c o p ol oe


ol | e Ca ape 5 peads o eac s ce As semo e
oal , a | e a| g w | e a d w o e wea| s ces,
| op wi th u n spread whol e wheat s ce.
' ace o oa- g s ee| ad leeze 1 oo Co |
oal | o : c s ces, c o | eac - ce | o 3
ca apes
VAk| AT| ON
Checkerboard Canaps. Cu | 4 aye ooo oal
a oove) | o ': c - ces 5 pead s ol | eed
oo | | e o aga e om 1 s ce, | op w | a s ec
ond w | | e da | s | om | op ol | e
g| ' ess | oge| e gem | y oo| l m y 5 pead
sol | emed oo | | e o ma ga me om - ecomd s ce,
| op w. | n a | d - ce w | | e g| s | om
| op ol | e da | ' es - | oge| e ge | y oo |
l m y Co | m | o 4 s ces , c o | eac s ce m | o 2
camape-
Aooo | 5Y dozem 2 1 : m c caa pes
Do-Ahead Sandwi ches
F reeze 1 to J weeks' s uppl y of sand
wi ches. Spread bread s l i ces to t he edges
wi t h butter or margar i ne.
bl i ced meat, pou |t ry, cheese, cheese
s pread, peanut butter, sal mon and t u n a
freeze wel l . Moi sten wi t h appl esauce,
fru i t j u i ce or dai ry sou r cr eam, not
mayonnai se, sal ad d ress i ng or j el l y.
Don' t use fresh vegetabl es or boi l ed
egg whi tes.
F reezer-wrap sandwi ches i ndi vi dual l y.
Pl ace sandwi ch i n l u nchbox u nt hawed
-i t wi l l defrost i n J to J ' lz hours.
FROZE N CANAPE TRAY
Store no l onger t han 2 mon th s. Makes a bout 8 dozen
1 - i nch canapes per s a ndwi ch loa f.
i m c os | l om day o d o - ced oal w | e,
wo e w ea| o ye s adw c oead Cu | oa l
o z o| a y | o : c - ce- 5pead sol| e ed
ou| | e o ma ga e g | y o eac s ce, c o |
| o de- ed s a pes 5pead 1 | eve| mea- u g
| eas pooml o ol ome ol | e ca a pe - peads
page-36| o3) | o| eedgeol eac camape Ose
| wo o moe ol | e lo ow g camape - peads
l o a tasty ad attract i ve tray. Ca be served
i mmed atel y ;
' ace des ed o moe ol c a a p

s o ca d
ooad | ay, cove w | p as| c wa p \ap w |
a o m u m lo , a oe a d l eeze
4S mi n ul es beore servi ng, r emove|r ozenCanap
Tr ay rom reezer and remove a| umi num oi | . |e|
s | ad a| oom | empea| o e coveed w | | e
p a s | c w a p
CkEAMY DEV| |ED HAM
1 can (4 ounces) devi | ed ham
1 package ( 3 ounces) cream cheese, solened
l ab| espoon sa| ad dres s i ng*
1 leas poon s ni pped ch| ves
5l u ed green o| i ve s| i ces
\ x dev ed am, c eese a d s a ad d ess g
5 | c ves Ca s ca apes w | o ve- ces
Aooo| 1 c o p eoug l o 4 dozen 1 c
c a a pes }
* Do not use mayon n a i se i n t h i s r eci pe.
DEV| | E D HAM AND O| | VE 5PkEAD
1 can (4 ounces) devi | ed ham
2 lab| espoons chopped sl u ed gr een o| i ves
1 lab| espoon chopped pi ck| ed on| on
1 leaspoon s ni pped pars| ey
` x a ged em| s
Aooo | : cop eoog l o ? doze 1 c
ca apes )
CH| CKEN- HAM-CHEE5E 5PkEAD
1 can (5 ounces) boned ch| cken,
r| nsed and | ne| y chopped
cup | ne| y chopped ham
cup graled s harp Cheddar cheese
1 leaspoon sa| l
Dash pepper
Pars| ey | eaves
Mi x a l l ne en except pars l ey l eaves . Ga r
n i s h ca na p
e
s wi t h par s l ey l eaves.
About 1 1 c u ps ( enough f or 5 dozen 1 - i n c h
canapes) .
CH| || HAM 5PkEAD
1 can (4 ounces) dev| | ed ham
1 lab| es poon sa| ad dress | ng*
Y leaspoon on| on j u | ce
1 leaspoon m| nced ch| | | peppers
Creen o| | ve s| | ces
Mi x a l l i ngred i ent s except ol i ve s l i ces . Ga rn i s h
ca nap
e
s wi t h green ol i ve s l i ces .
About Y2 cup ( enough f or 2 dozen 1 - i n c h
canapes ) .
*Do not use mayon na i se i n t hi s reci pe.
CkEAM CHEE5E AND HOk5E kAD| 5H 5PkEAD
1 package ( 8 ounces) cream c heese,
so lened
2 lab| espoons sa| ad dress| ng*
1 leaspoon horserad| sh
Mi x c ream c h eese and sa l ad d res s i ng. S t i r i n
horserad i s h .
About 1 c u p ( enough f or 4 d ozen 1 - i n c h
canapes ) .
* Do not u s e mayonnai se i n t hi s reci pe.
CkABMEAT 5PkEAD
1 can ( 7 ounces) crabmeal, dra| ned and
carl | | age removed
" cup sa| ad dress| ng*
1 lab| espoon capers
Mi x a l l i ngred i ent s . Ga r n i s h canapes wi t h ad
d i t i onal ca per s.
About 1 cup ( enough f or 4 d ozen 1 - i n c h
canapes ) .
* Do not use mayonna i se i n t h i s rec i pe.
F roze n / Appet i zer s and S n acks J7
St ack 3 r i bbon
s l i ces , al t er nat i ng
l i g h t s t r i ps of br ead
over dar k ones t o
make a checker
boar d pat t er n.
b' i ce aga i n and
cut s l i ces i n hal f .
To make Checker
boar d Canapes
( page 36) , as sembl e
a r i bbon l oaf f rom
whi t e a nd whol e
.
wheat br eads and
3 Canape Spr eads,
t hen s l i ce
i nch t h i ck.
F rozen Can a pe Tray ( page 36) . As s or ted ca n a pes are
featu red here.
J | oze /Appet ze- ad 5ac<-
5H k| MP- D| |L 5Pk|AD
can ( 6 ounces) med| um s hr| mp, r | nsed,
dra| ned and | ne| y chopped
cup sa| ad dress| ng*
2 leaspoons | emon | u | ce
Y2 leaspoon d| | | weed
leas poon sa| l
Pars | ey | eaves
\ x a mged em | s excep| pa s ey eaves Ca
m s cama pe- w | pa- ey eave-
Aooo | % co p emoog lo 3 dozem 1 m c
canapes) .
* Do n ot use mayon nai se i n t h i s reci pe.
C|AM ANDCk|AM CHEE5E 5PkEAD
package (8 ounces) cream cheese,
so lened
can (8 ounces) m| nced c| ams, r| nsed and
dra| ned
leaspoon seasoned sa| l
leaspoon Worceslers h| re sauce
leaspoon on| on | u | ce
k| pe o| | ve s | | ces
\ x c eam ceese a m d c a ms 5 | m ema m m g
mged em | s excep| o ve s ces Ca m s cama pes
w | pe o ve s ces
Aooo | 1 / c o ps emoog l o 5 dozem 1 m c
camape- )
CkA8MEATAND MU5HkOOM 5PkEAD
1 can ( 7Y2 ounces) crabmeal, dra| ned
and carl| | age removed
1 can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
3 lab| es poons da| ry sour cream
leaspoon red pepper sauce
leaspoon horserad | s h
Y2 leaspoon sa| l
Pars | ey | eaves
P| m| enlo s | | ces
' me y c op c aomea| \ x a mged em| s ex
cep| pa s ey eaves amd p m em | o - ces Ca m -
c a mapes w | pa s ey eaves amd p m emt o
- ces
Aooo | 1 / c o ps emoog l o 5 dozem 1 m c
ca m ape- }
5AVOkY 5Pk|AD
1 package (3 ounces) cream cheese,
solen ed
cup bul l er or margar| ne, sol ened
1 leaspoon prepared muslard
% leaspoon cu rry powder
Y2 leaspoon horserad | s h
leaspoon Worceslersh | re sauce
leaspoon red pepper sauce
leaspoon on| on | u | ce
k| pe o| | ves
P| m| enlo
\ x c m eese amd oo | t e 5 | m ema m mg m
ged em| s excep| o ves amd p m em | o Ca m s
cam ape- w | pe o ves a md p m emt o
Aooo| 1 /c o ps emoogloaooo| 5 doz em1 m c
ca mape- }
CH| CKE N ANDMU5 HkOOM 5PkEAD
1 can (S ounces) boned ch| cken,
r| nsed and | ne| y chopped
can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
1 leaspoons sherry
Dash cayenne red pepper
Cockla| | on| on ha| ves
\ x a ' m ged em| s excep| om om a ves Ca
m - cama pes w | coc<| a om om a ve-
Aooo| 1 cop emoog lo 4 dozem 1 m c
ca mapes }
|| V|kWUk5T AN D MU5HkOOM 5PkEAD
pound | | verwursl
1 can (4 ounces) mus hroom slems and
p| eces, dra| ned and | ne| y chopped
leaspoon ch| | | sauce
Chopped hard-cooked egg yo| k
\as vewo s| w | m l o - o m | s moo| 5| m
mo - oom- a md c s aoce Ca m - m c am a pes
w | c opped a d coo-ed egg y o <
Aooo | 1 c o p emoog l o dozem 1 m c
camapes }
K| PPEkED HEkk| NC 5PkEAD
can (3! ounces) i ppered herr i ng,
drai ned
! leaspoon vi egar
! leaspoon re pepper saupe
Chop
[
ed hard-cookeq egg yo| k or
pi ck| e re| i s h

" s
\ x a mged em| - excep| egg y o - Ca m -
caape w | c
_
pped ad coo-ed egg yo -
o p c- e e -
^oou| '/ cu
j
emou
(
| o 1 d ozem 1 m c
cam ape- }
CHEESE ROllS
Store no l on

er tha n 1 0 moft hs. Ma kes 2 dozen


appet izers.
1 cup s hredded nal ura| Cheddar cheese
!

up graled or sh redded Parmesan cheese


cup sa| ad dressi ng
! leas poon Worcesershi re sauce
1 2 s| | c

s r esh so l bread
2 lab| es poons bull

r,
g
e| led
\ x c eee-, - a ad d e- - g a d \oce | e- e
- auce, -e| a - de 1 m c u - | - | om o ea d k o
eac - ce emg| w -e u m | | m a m d a oou|
4/:4 mce- Cu| - ce- co- - w -e m a |,
- pead 1 ou mded | ea- poom | u cee-e m x | u e
om eac p ece ko u, oeg m m m g a | m a ow
emd, -ecu e w | woodem p c -- H u - o -
w | me | ed o0| | e io - eve mmed a| e y,
ee oe ow } ' eeze u mcoveed om u mgea -ed
oa- m g - ee| u m | | m, a| ea-| ? o u - | v de
o - a momg| eeze com| a m e - Cove , aoe a m d
e| u m | o | eeze
1S m| nules beore serv| ng, h eal oven lo 4S0 .
kemove C ee-e ko - | om | eeze , p' ace om
umgea-ed
_
a - mg - ee| Ha - e u m | ` g | oowm ,
aoou| 1 J m m u| e-
!O Serve I mmedia tel y: ea| ovem | o 4J' ' ace
o - om u mg|ea-ed oa- mg - ee| H a -e u m |
g | o owm , aoou | 1 J m m u | e-
| oze /Appe| ze - amd 5 m ac- 39
OL I VE- CHEESE BAL LS
St ore no l onger t han J mon ths. Makes J dozen
appeti zers.
2 cups shredded shar p nal ura| Cheddar
cheese
1 ! cups a| | - pu rpose | our *
!z cup bul l er or mar gari ne, me| led
36 p| m| enl o- sl ued o| | ves, drai ned
\ x c ee-ea dl o u 5| n ou | | e u m | x | u e
- - moo| ' | dou g - ee m- d y, wo - w |
a md- } 5 a pe d ou g oy eve | ea- poom | u -
aou m do ve- 1o- eve mmed a| e y, -eeoe ow }
' eeze u m coveed om u m gea-ed oa - m g - ee|
u m | vey | m, a| ea- | ? ou - ' ace c ee-e
oa - m p a - | c | eeze oag- 5ea , aoe a m de| u m
| o | eeze
2S m| nules beore serv| ng, heal oven lo 40 .
kemove C ve C ee-e Ha ' - | om | eeze , p ace
? m c e- a pa | om u m g ea- ed oa - m g - ee| Ha-e
u m | o| , a oou| ?d m m u| e-
!O Serve I mmedia tel y: ' a c e ? m c e- a pa | om
u m gea-ed oa - mg - ee| Cove , c a| ea- |
1 ou ea| ovem | o 4dd Ha-e 1 5 | o ?J
m m u| e-
* Do n ot u s e s el f - r i s i ng fl ou r i n t h i s reci pe.
GUACAMOLE
St ore no l onger t ha n ! mon th . Makes abou t 2 cups.
2 r i pe avocados, pee| ed and pi l led
1 medi um oni on, | ne| y chopped
or 2 sma| | green ch| | | es, | ne| y chopped
1 leaspoon sa| l
! l easpoon coarse| y grou nd pepper
! leaspoon ascorb| c aci d m| xl ure
\a - avocado- 5 | m ema m m g mged em| - ,
oea | u m | cea my io - eve mmed a| e y, -ee
oe ow } 'ou Cu aca mo e m | o 1 p m | | eeze
com| a me Cove, aoe a d | eeze
3 hours beore s erv| ng, r emove Cuacamo| e rom
reezer, l haw al room lemperalu re. Have ready.
1 med u m | oma| o, pee ed a m d | me y c opped
l u - | oe| oe - ev m g, - | m | oma | o
!O Serve I mmedia tel y: 5| m 1 med u m| oma| o,
pee ed amd | me v c opped
40 ' oze /Appe| | ze - a d 5 acs-
CRAB ROLLS
Store no l onger tha n 6 weeks. Ma kes 2 dozen
appetizers.
can (7 ounces) crabmeal,
drai n ed and carl i | age r emoved
cup dai ry sour cream
2 lab| espoons chi | i sauce
' cup chopped green oni on
z leaspoon s a| l
' leaspoon Worceslers hi re sauce
12 s | i ces resh sol bread
2 lab| espoons buller, me| led
` x c a omea| , - oo cea m, c - aoce, om om ,
- a | a m d \o ce

| e - e - aoce, - e | a - de m
c o- | - l om oead ko ea c - ce emg| w - e
o m | | m a m d a ooo| 4 /z4 m c e- Co | - ce-
c o- - w - e m a l, - pead ! oo mded | ea- poom l o
ca o m x | o e o eac p ece ko o p, oeg m m g
a| ma owemd, -ec o e w | woodem p c - - H o-
o - w | me | ed oo | | e o -eve mmed a| e y,
-ee oe ow } ' eeze orcoveed om o mgea -ed
oa- m g - ee| 0 | l m, a| ea- | 2 oo - ' ace
o - m l eeze com | a m e - Cove , aoe a m d
e| o m

| o l eeze
1S mi nules beore servi ng, heal oven lo 4S0.
kemove Cao ko - l om l eeze , p ace om o m
gea-ed oa- mg - ee| H a -e o m | g | oowm ,
a ooo | 1 J m m o | e-
To Serve I mmedia tel y: ea | ovem | o 4Jd ' ace
o - om o mea-ed oas m g - ee| Ha se o m |
g | oovm , aooo | ! J m m o | e-
ORI E NTAL- GLAZE D CHI CKE N WI NGS
Store no l onger tha n J weeks.
3 pounds ch i cken wi ngs ( 17 or 1 8)
' cup soy sauce
2 l ab| espoons sa| ad oi |
2 l ab| espoons chi | i sauce
cup honey
1 l easpoon sa| l
z l easpoon gi nger
l easpoon gar| i c powder
Y4 leaspoon cayenne red pepper, i desi red
o ea- e a d m g a- l mge lood, - epaa | e
c c-em w mg- a | j o m | oel oe ma m a | m g ` x
ema m mg m ged e m | - , poo om c c sem Cove ,
el ge a| e, | o m m g c csem occa - om a y, a |
ea- | ' oo

ea| ovem | o35" kemovec c-em l om ma


m ade, e-eve ma m ade ' ace c csem om ac s
m l o m ed oo e pam Ha-e3J m m o | e- H o -
c c-em w | e-eved ma m ade o m c c sem
amd oa se, o o - m g occa - oma y w | ma made,
o m | | ede, aooo| 3J m m o | e- Ca oe - eved
mmed a| e y } Coo q o cs y \a p, a oe a md
l eeze
1S mi nules beore servi ng, heal oven lo 37S .
kemove C em| a g a zed C c -em \ m g- l om
l eeze a m d o m wa p, p aceom o m gea-ed oa- m g
- ee| ea | o m | o | , a ooo | ! J m m o | e-
Nol e. Hased c c sem w mg- cam oe coveed a d
- | oed m el gea| o o o ge | a ?4 oo -
ea| m 35" ove aooo | m o | e-
CHI Ll CHE ESE FRI ES
Store no l onger t han b mon th s. Ma kes about 5 dozen
appetizers.
Dough
4 cups a| | - pu rpose f| our *
2 leaspoons s a| l
2 leaspoons baki ng powder
2 leaspoons chi | i powder
cup mi | k
2 eggs
' cup bul l er or margari ne, me| led
F i l l i ng
' cup l hi n| y s| i ced green oni on l ops
' cup s ni pped pars| ey
lab| espoon bul l er or margar i ne
' leaspoon sa| l
14 leaspoon pepper
' pound sh redded Mon lerey
(|ack) ch eese
\ x l oo , ? | ea- poom - -a | , | e oa - m g owde
amd c powde Hea| m - amd egg- m - ma
oow , - | m | o l oo m x| o e 5| m me | ed
oo | | e io m doog om| o g | y l O o ed c o|
coveed ooad , - mead o m | - moo| , aoOo | 4
m m o | e- 5 a pe m| o oa ' Cove w | p a - | c
va p, - e| a- de lo 3J m m o | e-
Coo-a md - | om om amdpa - ey m 1 | ao e- poom
oo | | e o m | om om - | emde kemove l om ea| ,
- | m ' | ea- poom -a | , | e peppe amd c ee- e
| v de doog m| o + pa | - ko eac pa | /s
m c | c-, c o | m | o 3 mc c c e- 5poom l m g
oy oo mded /. | ea- poom l o om cem | e ol eac
c c e \o - | em edge ol c c e, lo d doog ove
l m gamdpe--edge-w | l o -| o-ea - ec o e y
' l -ea doe- m o| o d, e- ea om oo| - de- w |
lo - j o - | oel oe l y m g }
ea| - o| em mg o o 1 mc } m a ge - - e|
| o 400 . ' y C Cee-e ' e- o m | go dem
oovm om oo| - de- , a ooo | 5 m m o | e- , d a m
Coo' . '' acede- ed m u moe m l eeze com |a m e- .
Cove, aoe amd l eeze
1 S mi n ul es before s ervi ng, heal oven l o 40.
kemove C Cee-e ' e- l om l eeze , p ace
om o m gea-ed oa - mg - ee| ea| o m | o| ,
aooo | 1 0 m m o | e-
* | us i ng se l f - r i s i ng f l ou r, omi t ? t eas poon s s al t and t he
bak i ng powder .
' oz e/ Appe| ze - a m d 5 m ac-- 41
ESCARGOTS I N PETI T CHOUX
( PU F F S HE L LS)
Store n o l onger tha n J mon t hs. Makes 4 dozen puf
s hel l s.
cup wal er
12 cup bul l er
1 cup a| | - pu rpose f| our
4 eggs
ea| ovem |o 40c . ea| wa | e amd oo | | e o m |
m x| o e oo - v gooo - y 5 | m l oo Hea| ove
ow ea| o m | m x | o e l o m- a oa , aooo |
1 m m o | e kemove l o m ea | Hea| m egg-,
oea| o m | - moo| |op doo g oy s g | y
oo mded | ea - poom l o - om | o o m g ea- ed oa- m g
- ee| Ha-e 2 5 | o 3d m m o | e- io -e ve a l ol
ec pe mmed a| e y, -eeoe ow } Co| p o h- m a l ,
coo ' ace p o ll- om 2 p ece- eavy d o | y a o m
m o m lo \ a p, aoe a m d l eeze
1 0 mi nules before servi ng, heal oven l o 40.
Have ready. m ged em| - l o ' -ca go| - oe ow}
kemove 1 pac -age ' o ll 5m e - l om l eeze a md
opem l o wa ppe , p ace o m o mgea -ed oa- m g
- ee| ea | m ovem o m | wa m, a ooo | 5 m m
o | e- C , ea| o m wa pped l ozem p o ll - e -
m e ec| c o o m wa me ? 5 m m o | e- 'epae
'- cago| - Co e- | - - ooom e- cago| - a md oo | | e
- aoce | o m a l ol po h - e amd | op w |
o| e a l ? dozem a p pe| ze - }
|5CAkCOT5
2
1 cup bul l er or margari n e
1 c a n (4! oun ces) escargol s , ri nsed and
drai ned
2 c| oves gar | i c, cr ushed
1 leaspoon pars| ey f| akes
1 leaspoon fi ne| y chopped green oni on
' leaspoon pepper
2 lab| es poon s dry whi l e wi n e or,
i f
j
esi red, app| e | u i ce
\e | oo | | e m - ma - aocepam 5| m ema m m g
m ged em| - , - mme 5 m m o | e- 5eve m ca l mg
d -
To Serve I mmedia tel y. Co | ? dozem po ll - e -
m a l , -ee wa m ' epa e '- cago| - a oove }
Co e- | - - poom e-cago| - a m d oo | | e - a oce m | o
a l ol p o ll - e amd | op w | o| e a l
? dozem appe| ze - }
42 | |oze / 5a| ad-
Saads
FROZE N CHERRY- PI NEAPPLE SALAD
Store n o l onger tha n 2 mont hs. Ma kes enough for
1 2 servi ngs.
ca
g
( 1 2 ounces) pi l led dar k sweel
cherri es, drai ned ( reserve syr up)
1 can (8'ounces) cr ushed pi neapp| e,
drai ned ( reserve syr up)
2 lab| espoons | emon | ui ce
package ( 3 ounces) cher ry-| avored ge| al i n
package (3 ounces ) cream c heese
' cup chopped pecans
boll | e (6 ou nces) carbonaled co| a beverage
ea| ': c o p ol | e como m ed e-eved - y o p-
amd | e emom o ce o m | m x| o e oo - 'oo
oo m g - y o p om ge a| m m a ge oow , - | o m |
ge a | m - d - -o ved Coo | o oom | empe a| o e
Co| c eam cee-e m | o - ma p ece- 5| c ee-e
p ece- , l o | , peca m - a m d co a oeve age m | o
ge a | m m x| o e C o m | - g | y | c-emed
5poom m x| o e m | o 1 pa pe med mo ll m co -
\ap, aoe amd | eeze eezea| ea- | 24 oo -
30m| nules beoreserv| ng, remove |rozen Cherry-
Pi n eapp| e 5a| ad rom reezer. Memove - a ad | om
co - , - e ve om geem- a - a - a ad o , | yoo
e| e , - eve m - e oe| g a- - e- a - a de- - e |
FROZEN RASPBE RRY SALAD
St ore no l onger tha n 2 mont hs. Makes enough for
J to 12 s ervi ngs.
' cup bo| | i ng waler
1 package ( 3 ounces) raspber ry-| avored
ge| al i n
1 package ( 1 0 ounces) rozen
raspber r | es, lhawed
leaspoon sa| l
2 packages ( 3 ounces each)
cream cheese, sol ened
1 cup dai ry sour cream
1 can ( 16 ounces) who| e cran berry s auce
'oo oo g wa| e om ge a| m m age oow ,
- | o m | ge a| m - d - - o ved 5|

a- poe e-
w | - y o p } ` x ema m mg m g ed em | - , - |
m | o ge' a| m m x| o e 5a ad w o e - g | y
o mpy } 'oo m x | o e m | o oa - m g pa m , 8 X 8 X 2
o X X 2 m c e- Cove , a oe amd | eeze
' eeze a| ea- | 24 oo -
20 mi nules beore servi ng, remove |rozen kas p-
berry 5a| ad rom reezer. 'e| - | a md a| oo m | em
pea | o e 1 J m m o | e- Co | -a ad ' m | o - ev g
p ece-
FROZE N COCI AI L SALAD
St ore no l onger t ha n 4 weeks. Makes enough for
16 servi ngs.
2 cups da| ry sour c

eam
cup sugar
1 l ab| espoon p| us 1 leaspoon | emon j u | ce
1 can ( 30 ounces) ru | l cockla| | , dra| ned
2 med| u m bananas,

ul i nlo !- | nch s | i ces


!z cup coar se| y c
g
opped wa| n ul s
| ar ( 1 0ou nces) marasch i no cher r| es
(

/ cup), ha| ved


` x - oo cea m, - oga a m d emo j o ce 5| m
l o | coc-| a , oam a m a- , wa m o | - a m d c e e-
'oo m x| u e m| o 2 el ge a| o | a y- Cove,
aoe a m d l eeze ' eeze o | l m, a| ea- |
24 oo - Op g| o c e- | l eez e - w. l eeze
-a ad m a ooo| ? oo - }
1 S m| n ul es beore servi ng, remove |rozen Cock-
l a| | 5a| ad rom reezer, p| ace i n re r i geralor. Co |
eac -a ad m | o8 p ece-, 2 2 14 m ce- 5| emmed
ed ce e- ma- e a o g| ga m -
Vegetables
&
OVEN- F RI E D EGGPlANT
Store no longer tha n ! U weeks. Makes enough for
4 servi ngs.
cup seasoned bread cru mbs
1 leaspoon sa| l
1 sma| | eggp| anl ( aboul 1 pou nd), pared
1 egg, s| | ghl | y bealen
Heat oven t o 375 . Grease j e l l y rol l pan,
1 5 Vz X 1 0Vz X 1 i nch. Mi x cr u mbs a nr s al t . Cut
eggpl a nt i n t o Vz- i nch s l i ces; c u t l a rge s l i ces i n t o
hal ves . Di p eggpl a n t s l i ces i n egg, t h e n coat
wi t h cr u mbs; arra nge i n pa n . Bake u n covered
1 5 mi n u t es; t u rn and bake 1 5 mi n u t es l onger .
(
C
a n be served i mmed i at el y. ) Cool t h orough l y.
Wrap, l abel and f r eeze.
1 5 m| nules beore serv| ng, heal oven lo 450.
Remove Oven - f r i ed Eggpl an t f rom f r eezer a n d
u n wra p; a r ran ge on u n greas ed j el l y rol l pan ,
1 5 Vz X 1 0Vz X 1 i n c h . Heat u n t i l hot , a bout 8
mi n u t es .
F rozen /Veget abl es 4J
F RE NCH F RI E D EGGP lANT
St ore no l onger t ha n ! mon th. Makes enough for
4 servi ngs.
1 med| um eggp| anl ( aboul 1 z pounds) ,
pared
cup m| | k
cup a| | - pu rpose | our *
leaspoon bak| ng powder
. leaspoon sa| l
Cut eggpl a n t i n t o 1.- i nch s l i ces; cut l a rge s l i ces
i n t o h a l ves . H eat f at or o i l ( 1 i nch ) i n l a rge
s k i l l et t o 375 .
Beat rema i n i n g i n gred i ent s wi t h r ot ary bea t er
u n t i l s moot h . Di p eggpl a n t s l i ces i n bat t er ,
l et t i n g exc es s dr i p i n t o bowl .
F ry a few s l i ces a t a t i me i n hot f at , t u r n i n g
on ce, u n t i l gol den brown ; d ra i n . ( Can be s erved
i mmed i at el y. ) Coo l t h orough l y. Wrap, l a be l a n d
f reeze.
15 m| nules beore serv| ng, h eal oven lo 450.
Remove F rench F r i ed E ggp l a n t f r om f reezer a n d
u nwra p; pl ace on u ngrea sed j e l l y ro l l pan ,
1 5 Vz X 1 0Yz X 1 i n c h . H eat u n t i l hot , a bout 8
mi n ut es .
* I f us i ng sel f - ri s i ng fl our , omi t ba k i n g powder a nd sa l t .
Combi ne Frozen Vegetables
1 package a rti choke hearts, 1 . package
green peas, 1 tabl espoon l emon j u i ce,
1 tabl espoon butter.
1 package Ch i nese pea pods, 1 package
car rot n uggets i n butter sau ce, 2 tea
spoons l emon j u i ce.
1 package chopped s pi nach, 1 package
chopped b roccol i , 1 tabl espoon butt er,
1 tabl espoon l emon j u i ce.
1 package cut gr een beans, 1 package
cut wax beans, '/ teaspoon savory, 1
tabl espoon butter.
44 F rozen /Veget abl es
Us i ng t ongs, d i p
each on i on r i n g i n
bat t er t o coat i t .
S l i ce a l ar ge oni on,
t hen s epar at e each
s l i ce i n t o r i ngs.
Dr a i n t h e f r i ed on i on r i n gs on paper t owel s .
F RE NCH F RI E D ONI ON RI NGS
Store no longer than J months. Makes enough for
J or 4 servings.
1 | arge 5pan | s h or 8ermuda on| on
% cup m| | k
Y2 cup a| | - pu rpose | our *
A leaspoon bak| ng powder
leaspoon sa| l
Cut on i on i n t o 11- i n c h s e se a a i nt o
r i ngs . H eat f at or o i l ( 1 i nc h ) i n l a rge s ki l l et
t o 375 .
Beat rema i n i n g i n gred i ent s wi t h r ot ary bea t er
u n t i l s moot h. Di p each oni on r i ng i n bat t er ,
l et t i ng exces s dr i p i nt o bowl .
F ry a few on i on r i ngs a t a t i me i n hot f at ,
t u r n i n g once, u n t i l gol den br own , a bou t 2
mi n u t es ; d rai n . ( Ca n be s erved i mmed i at el y. )
Cool t horough l y. Wrap, l abel a nd fr eeze.
15 m| nutes beore serv| ng, heal oven to 350.
Remove F rench F r i ed On i on R i ngs f r om f r eezer
a nd u n wrap; p l ace on u ngr eased bak i n g s h eet .
H eat 6 or 7 mi n ut es .
* I f us i ng s el f-ri s i ng fl our , omi t bak i n g powder a nd sal t .
Vegetabl es with a Di ference
You can vary the f l avor of you r vege
tabl es wi t h di fferent seasoni ngs.
Oni ons: Add a pi nch of bas i l , cayenne
pepper or cel ery seed.
Potatoes : Add a l i tt l e bi t of bay l eaf,
sage or poppy seed.
Green Beans: Spri n kl e l i ght l y wi th bas i l ,
d i l l , nutmeg or thyme.
Eggpl ant: Create an i n terest i ng f l avor
wi t h gar l i c, cu r ry powder, al l s pi ce or
rosemary.
Corn : Add a l i ttl e cayenne pepper, ch i l i
powder o r cel ery seed.
Squash: Try oregano or rosemary.
TWI CE BAKED POTATOES
Store no l onger than 2 mon t hs. Makes enough for
4 servi ngs.
4 | arge baki ngpolaloes
5horlen i ng
7 lo Y2 cup mi | k
Y4 c up bul l er or margari ne, solened
Y2 leaspoon sa| l
Dash pepper
5hredded Cheddar cheese, | desi red
ea| ovem |o35J" k o o po| a| oe- w | - o| em mg
l o -ol | e - - m - ' c- -eve a | me- w | lo - | o
a ' ow -| ea m | o e- cape H a -e o m | po| a| oe- a e
- ol | , 1 / | o 1 : oo -
Co| | m - ce l om | op ol eac po| a| o, - coo
oo | m - de, eav m g a | m - e \a - po| a| o
o m | m o o mp- ema m Add - ma a moo m | - ol
m - , oea | m g al| e eac add | om Amoo m | ol
m - meeded | o ma -e po| a| o - moo| a m d l o lly
depemd- om - md ol po| a| oe- } Add oo | | e , - a |
a m d peppe , oea| v gooo - y o m | po| a| o - g|
ad l o hy
' po| a| o - e - w | ma - ed po| a| o, - p m - e
cee-e om | op o -eve mmed a| e y, -ee
oe ow } \ap, aoe a m d l eeze
4S mi nules beore servi ng, heal oven lo 40.
kemove w ce Ha-ed 'o| a| oe- l o m l eeze
amd o m wap, p ace om o m g ea-ed oa- m g - ee|
Ha-e o m | cem| e - ol po| a| oe- a e o| , a ooo |
4J m m o | e- C , | a w po| a| oe- o mcoveed a|
oom | empe a| o e 1 oo 45 m m o | e- , oa-e m
4JJ ovemo m | 'go demoowm , a ooo | 2J m m o | e- }
!O Serve I mmedia tely: ' m c ea-e ovem | empe a
| o e| o4JJ ' acepo| a' oe- om o mgea -edoa- m g
- ee| Ha-e o m | go dem, a ooo | 2d m m o | e-
' ozem /Vege| a o e- 45
GNOCCHI
Store n o l onger tha n J mon t hs. Makes enough for
4 servi ngs.
2 cups mi | k
1 cup whi le cor nmea|
1 l ab| espoon bul l er or margari ne
2 eggs, we| | bealen
leaspoon sa| l
l ab| espoon bul l er or margar i ne
Y4 l o ! cup graled Parmesan cheese
H o | | e oa- m g pa m , o o 2 m ce- ea | m -
m med o m-a o cepa m o m | - ma oo oo e- a ppea,
emove lom ea | 5p m - e co m mea - ow y
m | o o| m -, - | m g c om - | am | y Coo- ove
med o m g ea| , - | m g com - | a m | y , o m |
vey | c- - poom w - | a md o p g | m | e
C m occ } , a ooo| 7 m m o | e-
Memove l o m ea| \ x m 1 | a o e- poom oo | | e ,
| e egg- a m d - a | , oea| o m | - moo| 5pead m
pa m, coo kel ge a| e o m c oveed a | ea- | 2
o o - 5 | oe m o om ge | a m 24 oo - }
Co | co m mea m x | o e m | o - x | eem 2 m c
- q o a e- A am ge - q o a e- m oo| | eed oa- mg
d - , 1 d 6 m c e- , o ovem pool - - ' e| , do|
w | l | a o e- poom oo | | e a m d - p m - e c ee-e
om | op o -e ve mmed a| e y, -ee oe ow }
\e p, aoe a m d l eeze
40mi nules beore servi ng, remove Cnocchi rom
reezer and u nwrap. Ha-e o m coveed m 425`
ovem o m | go d em oowm, a ooo | 35 m m o | e-
!O Serve I mmedia tely: Hea | ovem | o 425" Ha-e
o m coveed ! d | o ! 2 m m o | e- 5e| ovem com | o
a| oo a m d / o 55J H o Cmocc w | | op
2 | o 3 m c e- lom ea | o m | go dem oowm ,
a ooo | 2 m m o | e-
4b | |oze/ Vege| ao' e-
A5PAkAGU5 W| TH CA5 H|W5
Ma kes enough f or J or 4 servi ngs.
1 package (10 ounces) rozen
cul asparagus
!. cup cashew nuls
2 l ab| espoons i ne| y chopped
oni on
2 l ab| espoonsbul l er ormargari n e
Coo- a- paagu- a - d ec| ed o
pac -age, d a Coo- a d - |
n u |- o o ou | | e u |
go de oowm , | o- - w |
a- paagu-
C|A55| C A5PAkAGU5
Ma kes enough for J servi ngs.
1 package [10 ounces)
j
rozen
asparagus spears
1 lab| espoon buller or margar i ne
1 l ab| espoon | i ghl cream
leaspoon sa| l
Y leaspoon n ul meg
|emon wedges
Coo- a- pa| agu- a- d ec| ed o
pac -age, d a A a ge a - pa a
gu - - ev g d - , | op w |
ou | | e , c eam, -a` | a d u | meg
5eve w | emo wedge-
B
_
TT| k|DB |ACK|Y|A5PAkAGU5
Ma kes enough for 8 servi ngs.
Coo- 2 pac-age- 1 J Ou m ce-
eac ) l oze a- paagu- - pea-
a- d ec| ed o pac-age, d a
io- - a- paagu- w | ' c u p
- ol | ou | | e o ma ga e a d
' c u p - ced p | | ed pe o ve-
u | ou| | e me | -
Gk| E N B|AN5 AND BAMBOO
5HOOT5
Ma kes enough for 4 servi ngs.
1 package (9 ounces) rozen cul
green beans
l ab| espoon sa| ad oi |
Y cup wal er
Y cup bamboo shools, cul i nl o
!z - i nch p| eces or Y cup
s | i ced wal erchesl n ul s
Y leaspoon sa| l
Y leaspoon s ugar
Y leaspoon gi nger
k - e oea - w | - ma a mou |
ol u g co d wa| e | o- epa
a| e a d emove ce c y- | a - ,
d a Coo- ad - | oea -
o 2 m u | e- 5 | ema g
ged e| - ea| u | m x | u e
oo - , coo- u | oea m - a e
| ede, 5 | o o m u | e-
Gk| | N B| AN5 | N 5OU k Ck|AM
Makes enough for J or 4 servi ngs.
1 package (10 ounces) rozen
green beans
2 l ab| espoon s i ne| y chopped
oni on
2 lab| espoons chopped pi mi enl o
5a| l and pepper
!z cup dai ry sour cream
Coo- gee oea - a- d ec | ed
o pac-age, da a d e| u
| o - aucepam 5 | o o ,
p m e| o, - a | a dpeppe , ea|
iu | o - ev g d - , - poo
- ou cea m o | op
5MOKY Gk| | N B|AN5
Makes enough for 6 servi ngs.
Coo- 2 pac-age- o u ce-
eac ) l oze c u | geem oea m -
a- d ec| ed o pac -age, d a
5| 1 | ea- poo - mo-y - a ' |
OVE NGk| E N B|AN5
Makes enough for 4 servi ngs,
1 package (9 unces) rozen
cul green beans
!z leaspoon seasoned sa| l
Y cup wal er
l o 2 lab| espoons bul l er or
margari ne
ea| ove | o425" . ' a ce | oze
oea - m u gea-ed 1 /. qu a |
ca - - eo e 5p - e - a | a d
wa | e o oea - , do| w | ou|
| e Cove | g | y, oa - e 1 5 m
u | e- 5epa a| e oea - w | | o -,
cove ad oa -e 1 5 m u| e-
| T A| | AN Gk| E N B|AN5
Makes enough for J or 4 s ervi ngs.
1 package ( 10 oun ces) | l a| i an
green beans
1 sma| | on i on, l hi n| y s | i ced
!z leaspoon sa| l
2 lab| espoons oi | and vi negar
sa| ad dressi ng
Coo- g ee oea - a- d ec| ed
o pac -ageexcep| - | m o o
d u g a - | 2 m u | e- , d a
io- - gee oea - w | - a | a d
d e-- g
Ck|O|| | | MA B|AN5
Makes enough for 5 s ervi ngs.
1 can (8 ounces) slewed
l omaloes
1 package (10 ounces) rozen
baby | i ma beans
z
A cup lh i n| y s| i ced ce| ery

leaspoon sa| l
!s leaspoon pepper
ea| | oma| oe- | o oo g 5|
ema g ged e| - ke
| u m | o oo g, -epa a| e oea -
w | lo - ked uce ea| , cove
| g | y a d - mme u | oea -
ae | emde , 5 m u | e-
BAKE D || MA5 | N CkEAM
Makes enough for 4 servings.
1 package ( 1 0ounces) rozen
baby | i ma beans
cup | i ghl cream (20)
1 leaspoon sa| l
leaspoon pepper
ea| ovem | o 35C . ' ace a
mged em| m u mgea ed1 q u a |
caeo e Cove | g | y, oa-e
30 u | e.
D| || Y BkOCCO||
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
chopped brocco| i
lab| espoon bull er or margar i ne
leaspoon di | | weed
Coo- oocc o a d ec| ed om
pac -age, d a m . 5| m ou | | e
amd d weed
BkOCCO|| W| TH MU5TAkD
5AUCE
Makes enough for J servings.
1 package (10 ounces) rozen
brocco| i spears
l ab| espoon buller or margari ne
lab| espoon | i ghl cream
Y2 leaspoon dry muslard
1 leaspoon s ugar
Ys leaspoon pepper
Coo- oocc o a- d ec | ed om
pac -age, d a m 5 | m ou | | e
iu | o -ev mg d - \ x
c ea m, mu - | ad, - uga a m d
peppe, pou om oocco
5AVOkY BkOCCO||
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
chopped brocco| i
lab| espoon buller or margari ne
leaspoon a| | spi ce
Coo- oocc o a- d ec | ed om
pac -age, d a m . 5 | m ou | | e
amd a - p ce
5WE ET AND 5OUk BkU55E |5
5PkOUT5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
Br usse| s sprouls
1 lab| espoon bull er or margari ne
1 leaspoon vi negar
1 leaspoon s ugar
2 s | i ces bacon, cri s p| y r i ed and
cr umb| ed
Coo - H u - e pou| a d
ec| ed o m pac -age, d a m . 5|
m ou | | e , v mega , uga a d
oac om
BkU55E|5 5PkOUT5 A |'OkANGE
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
Br u sse| s s prouls
3 lh i n orange s| i ces, cul i nlo
wedges
1 lab| espoon bull er or margari ne
1 l ab| espoon honey
leaspoon c| oves
Coo - H u - - e - pou| a d
ec| ed o m pac-age, d a m 5 |
o amge wedge-, ou | | e , om ey
a m d c ove-
CAkkOT5 ' N GkE E N ON| ON5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
carrols
1 lab| es poon bull er or margari ne
2 green oni ons, s| i ced
Coo- ca o| - a- d ec| ed o
pac -age, d a m . 5 | m ou | | e
a d o m o m
| ozem/ Vege| a o e 47
B u t t er ed B l ack eye Asparagus ( page 46)
I t a l i a n Green Beans ( page 46)
Br us se l s Spr out s a I ' Or ange
4 | |oze /Vee| ao' es
Or ange- gl azed Car r ot s
Sweet Cor n
Veget abl e Medl ey
OkANGE-G|AZED CAkkOT5
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
carrols
1 l ab| espoon buller or margari ne
1 l ab| espoon orange marma| ade
2 l ab| espoons chopped pecans
Coo- ca| | o| s as d | ec| ed o
pac -ae, d |a 5 | | ou | | e|,
o| ae ma| ma ' ade a d peca s
VEGETAB|E COMB | NAT| ON
Makes enough for 6 servings.
1 package ( 1 0ounces) rozen
cau| i | ower
1 package ( 10 ounces) rozen
chopped spi nach
1 l ab| espoon buller or margari ne
1 l ab| espoon | emon j ui ce
Coo - ca u t owe| ad s p ac
s epa| a| e y as d |ec| ed o pac -
aes , d |a ios s cau t owe|
w | s p ac , s | | ou | | e| a d
e mo j u ce Ca | s w | ' emo
s ces
CAU || | |OWEk AND TOMATO
Makes enough for 4 or servings.
1 package ( 1 0 ounces) rozen
cau| i | ower
% leaspoon i nslanl mi nced
gar| i c
1 lab| espoon bul l er or margar | ne
leaspoon s a| l
1 medi um lomalo, cul i nl o
ei ghl hs
1 lab| espoon s ni pped pars| ey
2 l ab| espoons graled Parmesan
cheese
Coo-ca u | t owe|as d |ec| ed o
pac -ae, d |a a d |e| u | | o
s aucepa Adda | c, ou | | e| , sa |
a d | oma| o Cove| | | ,, s m
me | 2 | o 3 m u | es i u | | o
s e|v d s , s p| - e pa |s ey
a d c eese o | op
CH | || COkN
Makes enough for 3 or 4 servings.
1 package ( 1 0ounces) rozen
who| e kerne| corn
1 l ab| espoon buller or margari n e
leaspoon c h i | i powder
cup s | i ced ri pe o| i ves
Coo- co| as d |ec | ed o pac -
ae, d |a 5 | | ou | | e| , c
powde| a d o ves
5WEET COkN
Makes enough for J or 4 servings.
1 package ( 1 0ounces) rozen
who| e kerne| corn
1 l ab| espoon bull er or margar| n e
1 lab| espoon map| e-| avored
syrup
Coo- co| as d |ec | ed o pac -
ae, d |a 5| | ou | | e| a d
s y| u p
VEGETAB|E ME D|EY
Makes enough for 6 or servings.
1 can ( 1 6ounces) chop suey
vegelab| es
1 package ( 10 ounces) rozen
green peas
2 l ab| espoons buller or
margar i ne
1 lab| espoon soy sauce
||a c op s uey vee| ao' es,
| se w | | u c o d wa| e|
ad d |a Coo- peas as d
| ec| ed on package excep|
we peas ad wa| e| a |e oo '
, s| | cops uey vee| a o es
ked uce ea| , cove| | | ' y a d
s mme| 5 m u| es ||a , s| |
ou | | e| a d soy s a uce
CkUNCHY PEA5
Makes enough for 3 or 4 servings.
1 package ( 1 0ounces) rozen
green peas
1 lab| espoon buller or margar| ne
1 can (1 ou nces) shoeslr| ng
polaloes
Coo- pea a d ec| ed o pac -
age, da . 5| ou| | e a d
po| a| oe.
5ubsl| l ul | on
l cup c a ed | ecm t ed
o o ca oe uo | | u| ed to
|me po| a| oe.
CA55EkO|ED 5P| NACH
Makes enough for 6 servings.
2 packages ( 1 0ounces each)
rozen chopped s p| nach
1 leaspoon sa| l
!s leaspoon pepper
leaspoon | nslanl m| nced
gar| | c
2 leaspoons | emon j u| ce
1 lab| espoon | our
2 eggs
ea| ove |o 35C . Coo- p
ac a d ec| ed o pac -age ex
cep| mme| 3 m u |e, d a .
Hea| ema g ged e| w |
nad oea| e u geaed 1 -
qua| c a eo e u | ' vey we
m xed. 5| p ac m . Ha -e
u coveed 25 m u |e.
ZE5TY 5P| NACH
Makes enough for 3 or 4 servings.
1 package ( 1 0 ounces) rozen
| ea sp| nach
lab| espoon bul l er or margar| n e
2 lab| espoons mk
2 leaspoons horserad| sh
Coo- p ac m a d ec| ed o
pac -age, d a . 5| ou| | e ,
m - a d moead m .
VE GETAB|E 5AUCE5
Store no longer than 4 months in
the freezer (or 2 months in the
refrigerator) .
5easoned Bull er P| eces
* x !z c u p ou| | e o ma ga e
ol | eed, a d /z c u p a p u po e
t o u . 5| oe ol | me to ow
g eao g ad 4 o 5 d op
ye ow l ood co o .
cup graled Parmesan cheese
2 leaspoons ch| | | powder
1 leaspoon gar| | c powder
cup soy sauce
2 leaspoons chopped pars| ey
| akes
1 leaspoon d| | | weed
2 lab| espoons graled | emon
pee| and 1 l ab| espoon | emon
j u| ce
2 lab| espoons graled orange
pee| and 1 lab| espoon orange
j u| ce
|op m x | u e oy eve mea u
g | ao e pool u o| o waxed
pape. Cm u | l m, a oou|
1 m ou . | eeze o el ge a| e
coveedco| a e o o a | coag.
Frozen Vegelab| e w| l h 5auce
Coo- 1 pac-age aoou| 9
ou ce ) l oze vege| ao e, u g
/z c u p wa| e a d ec|ed excep|
-2 m u | e oeloe vege| a o e
doe, add 2 5ea oed H u | | e
' ece. Coo- 2 m u | e, |
ge | y u | auce moo| m.
Cann ed Vegelab| e w| l h 5auce
|a q u d t om J can abou|
1 6 o u ce ) vege| ao e | o
aucepa. ea| q u d u | |
oo , oo u | a oou| /z c u p
q u d ema . Ad d vege| ao e
a d 2 5eao ed H u | | e ' ece.
ea| ove med u m ea| u |
vege| a o e no| a d ou | | e
p ece me | . 5| ge | y u |
auce moo| m.
| oze/ Vege| ao e 4
Cr u nchy Peas
Zes t y Spi nach
Seas oned B u t t er Pi eces ( or ange)
50 F rozen / B reads
Brads
CHEESE SOUFFLE BREAD
b|O/6 /O /O/g6/ | /d/ O /O/|/5. dk65 ! /Od/.
1 package act| ve dry yeasl
cup warm water ( 1 05 to 1 1 5" )
cup | ukewarm m| | k ( sca| ded
l hen coo| ed)
Y1 cup buller or margar| ne, sotened
1 egg
teaspoon sa| l
teaspoon pepper
cup | ne| y shredded Cheddar cheese
1 cups a| | pu rpose | our *
5o t butter or margar | ne
Di s s ol ve yeast i n war m wat er i n l arge mi xer
bowl . Add mi l k, / c u p bu t t er, t he egg, s al t ,
pepper , c h eese and !z cup of t he fl ou r, mi x
on l ow s peed, scra pi n g bowl con s t a n t l y, /z mi n
u t e. Beat on med i u m speed, scra pi n g bowl
occas i onal l y, 2 mi n ut es . St i r i n r emai n i ng f l ou r
u n t i l dou gh i s s moot h . Sc ra pe dou gh f rom s i de
of bowl . Cover; l et r i se i n wa r m pl ace u n t i l
dou bl e, about 3d mi n u t es . ( Dough i s ready i f
i mpres s i on remai n s when t ouched . )
Beat d ou g h about 25 s t rokes . Spread even l y i n
gr eased 1 - qu a rt cas s erol e. Cover ; l et r i s e u n t i l
dou bl e, about 4d mi n u t es .
Heat oven t o 35" Ba ke u n t i l l oaf i s br own a nd
s ou n ds h ol l ow wh en t apped, 4d t o 45 mi n u t es.
I mmed i at el y remove bread from cas s erol e; p l ace
on wi re rac k. Br us h t op of bread wi t h bu t t er .
Cool 1 h ou r . Wrap i n h eavy- d ut y a l u mi n u m
f o i l , l abel and f r eeze.
4 hours beore sen| ng, remove Cheese 5ou|
Bread rom reezer and unwrap. Thaw at room
t emperat u re at l east J!z h ou rs . Rewrap l oaf i n
foi l ; h eat i n 4dJ oven u n t i l wa r m, 3d mi n u t es .
To serve, cut i n t o wedges wi t h s er r at ed kn i fe.
*I f u si ng s el f ri s i ng f l our , omi t sa l t .
PUMPE RNI CKEL RYE B READ
Store no longer than J months. Makes 2 loaves.
3 packages act| ve dry yeasl
1 cups warm waler ( 1 05 l o 1 1 5" )
Y2 cup mo| asses
4 leas poons sa| l
2 lab| espoons shorlen| ng
2 lab| espoons caraway seed
2A cups rye | our
1 t o1 cups a| | pu rpose | our*
Di s s ol ve yeast i n wa r m wat er i n l a rge bowl .
Mi x i n mol asses, s a l t , s hort en i ng, caraway seed
a nd rye f l ou r; beat u n t i l s moot h . S t i r i n enough
wh i te fl ou r t o ma ke dough easy t o h and l e.
Tur n dough on t o l i gh t l y fl ou red boa rd . Cover ;
l et s t and 10 t o 1 5 mi n u t es. Kn ead u n t i l s moot h ,
about 5 mi n u t es. Pl ace i n greased bowl ; t u r n
greased s i de u p. Cover ; l et ri se i n war m p l ac e
u n t i l dou bl e, abou t 1 /z h ou rs .
P u n c h down dough; rou n d u p, cover and l et
r i s e aga i n u n t i l dou bl e, abou t 5d mi n u t es .
Grease bak i n g s heet ; s pr i n k l e cor n meal on
greased s h eet . Pu n c h down dou gh ; d i vi de i n
h a l f . S h ape eac h h a l f i n t o rou n d, s l i gh t l y fl at
l oaf . P l ace l oaves i n oppos i t e cor ner s of bak i n g
s heet . Cover ; l et r i se 1 h ou r.
Heat oven to J/5" . Bake J0 t o J 5 mi n u tes .
Cool . ( Can be served i mmed i at el y. )
Cool l oaves 1 /z h ou rs. Wra p i n h eavy- d u t y
al u mi n u m foi l , l abel a nd freeze.
2 hours 30 m| nutes beore serv| ng, remove Pum-
pern | cke| kye Bread romreezer. Thaw i n wra pper
at room t empera t u re.
* I f us i ng sel f - ri s i ng fl our , omi t sa l t .
BlUEBERRY COF FE E CAKE
St ore n o l onger than J mon t hs . Makes Z cakes-
9 to 1 2 serv i n gs each.
4 cups a| | - pu rpose | our *
1 cups sugar
1 labl espoon p| us 2 leaspoons
baki ng powder
1' leaspoons sa| l
Y2 cup shorleni ng
1 Y2 cups mi | k
2 eggs
4 cups resh or rozen b| ueberri es
Toppi ng ( be| ow)
Conecl i oners' C| aze ( be| ow) ,
i desi red
ea| ove |o 35" Cea- e 2 aye pa - , ' 1 :
mc hes , o 2 oa- m g pa m- , ' ' 2 m ce- \ x
a ged e| - excep| o oeoe e- , iopp m g a m d
Co |ec | om e - C aze o | mO - | eed , oea|
v gooo - y : m m o | e Cae| o y -| m o oe
oe e- 5pead a | | e oa| | e eac pam ,
- - e iopp mg om oa| | e Ha -e o m | wOodem
p c- m -e | ed cem| e cOme- Oo| c ea m , 45 | O
5d m o | e-
Coo - g | , ' z z e Co |ec| ome - C aze Om
| op Ca m oe -eved mmed a| e y ) Coo | O
oo g y \ ap, aoe amd | eeze
50m| nules beore servi ng, r emoveB| ueberry Co -
ee Cake rom reezer and unwrap. Hea| u cov
eed 35J` ove o | wa m, 45 m o | e-
TOPP| NC
\ x 1 cop - oga ,
-
/) c o p a po o- e | Oo ,
| ea- poo c m ma mOm a d ': c o p - o| | oo | | e
CON ||CT| ON|k5' C|AZ|
\ x 2 c o p- com|ec| ome - - o ga , ' / c o p oo | | e
o ma ga me, -o| | emed, ad 1 | ea- poo vam e
5| m / |o : c o p wa| e , aooo| 2 | a o e- poOm-
a| a | me, o m | g aze - - pead m g c Om - - | emcy
* I f u s i ng sel f - ri s i ng fl our , omi l ba k i n g powder a nd sa l t .
| oze / H ead- 51
BUTTE RY STRE USE l COF F E E CAKE
Sl ore no l onger tha n J mon t hs. Makes Z cakes-
J t o !Z servi ngs ea ch.
3 cups a| | - pu rpose | our *
1 Y2 cups s ugar
1 l ab| espoon p|
_
s 2 leaspoons
baki ng powder
1 Y2 leaspoons sa| l
V2 cup shorleni ng
1' cups mi | k
2 eggs
Ci n namon- Nul | i | | i ng ( be| ow)
5lreuse| Toppi ng ( be| ow)
Con ecl | oners' G| aze ( | e l ) , | des| red
ea| ovem | O 3 5" Cea- e 2 aye pa m- , '1 :
m c e- , O 2 oa- g pa m - , ' J 2 mce- \ x
a m ged em | - exce| C m m a mom No | m g,
5| eo- e 1opp m g amd COm | ec | om e - C aze
o m | mO - | eed , oea| v OOo - y ': m m o| e
5 pead /

O| oa | | e aoOo| l ' ) co p- ) m eac


pam 5 m - e a | | e C ma mO N o | mg
Om | e oa| | e m eac a m , - pead a | | e
ema m mg oa| | e a oOo|
'
/) c o p) m ea c pam
5p m - e 5| eo - e opp m g Om | o H a -e o m |
wOOdem c - m -e | ed m cem| e cOme- oo|
c ea m , 3 ' | O 35 m m o | e-
COO - g | y ' z z e Com |ec | ome- C aze Om
| op Ca m oe - eved mmed a| e y ) COo | O
oo g y \ ap, a oe a m d | eeze
25m| nul es beoreserv| ng, removeBull ery5lreuse|
CoheeCake rom reezerand unwrap. ea | u cov
eed 35J` ove o | wa m, a oou | 2Jm u | e-
* I f u s i ng sel f - ri s i ng f l our , omi t ba k i n g powder and sa l t .
C| N NAMON- N UT || | || NC
\ x : c o p oow - o ga pac-ed ) , ': c o p l e y
c opped o | - a d 2 | ea- poo - c a mo
5Tk| U5| | TOPP| NC
\ x : cop a ` o pO- e | o o , ' cop - o ga a md
: c o | m oo| | e o m | c o mo y
52 F roze n / B reads
|K Ll1| O |IA|
St ore no l onger than J mont hs . Makes Z cofee cakes.
Dou gh
1 package acl i ve dry yeasl
' cup warm waler ( 1 03 l o 1 1 5 )
' cup sugar
Y2 leaspoon sa| l
3 eggs
1 egg yo| k ( reserve whi l e)
112 cup bul l er or margar i ne, sofl ened
JY2 cups al | - purpose fl our *
l2 cup chopped b| anched a| monds
' cup cul - up ci l ron
! cup cul - up cand i ed cher r i es
' cup rai s i ns
1 l ab| espoon graled | emon peel
'. c up p| us 2 lab| espoons s of | bul l er
I c i n g ( opt i onal )
1 Y cups co
q
fecl i on ers' sugar
1 Y2 la

| espoons mi | k
| - - o ve yea- | m wa m we| e m age m xe
oow Add - 0ga , -a | , egg, egg yo - , '' c o
o0 | | e a d 1 '' c 0 p- ol | e l o0 , m x om ow
- eed , - .a m goow c om | e m | y, '' m m 0 | e Hea |
om med o m - peed , -c a m g oow occa - om a y,
aoOo | 1 0 m m o | e-
| m em+ m m g l oo , | e a mom d- , c | om ,
ce e- , a - m - amd emom ee 5ca e doog
lom - deol oow Cove , e| -e m wa m p ace
o m | d o0 o e, aooo | 1 : oo
Hea | do0 2 5 - | o-e- Cove | g | y , el ge a| e
a| ea- | 8 o0 - 0 m doog om| o we l o0 ed
ooad, coa| w | l oo D v de doog m a l ,
pe- - eac a l m | o ova , aoo0| ! d m ce-
5p ead 3 | a o e-poom- oo| | e om eac ova o d
m a l emg| w -e, pe- - o m y lo ded edge l m
y ' aceom gea-

d oa - m g - ee| Hea| e-eved


egg w | e - g | y, oea | m | | a o e- oom wa| e
H o - oave- w | oea| em egg w | e .e| -e
0 m | doo o e, 45 | o 6J m m 0 | e-
ea| ovem | o 35 Ha-e 0 m | go dem o owm ,
2J | o 25 m m o| e- \ x c omlec| om e - - 0ga amd
m - o m | - moo
'
\ e oave- a e wa m, l o-|
w | ' c mg, l de- ed , decoa| e w | a momd
a ve-, p ece- ol c | om amd c e y a ve-
Coo 1 oo Ca m oe -eved mmed a| e y } ' l
| o | ed emd dec oa| ed, l eeze o m coveed Z
oo - \a p, a oe a m d e| 0 m | o f reezer .
2 hour s before servi ng, remove |r ui l ed |oa rom
freezer, l haw i n wrapper a l room lemperal u re
1 hour. .m w a a m d | a w ' o0 | , e l | e
| | oo o| | ew m g, oe | cem oe ced e m d
| awed om -e v mg p a | e m m o | e- }
* Do not use s el f-ri s i ng f l our i n t h i s reci pe.
Storage Ti me for Dai ry Products at 0
Bu tt er, Margar i ne
Cheese
I ce Cream
Eggs ( prepared)
J mont hs
1 1 12 to 4 mont hs
l ess t han 1 mont h
9 mont hs
Note: Do not f reeze mi l k or cream.
Overwrap butt er or margar i ne i n freezer
wrap, even i f i t i s al ready i n parch ment
or a carton.
Keep cheese i n u nopened fi rst wrap
pi ng. Overwrap i n freezer wrap. Before
eat i ng, thaw i n ref r i gerator ; use as soon
as poss i bl e.
I ce cream keeps better when you over
wrap t he carton wi t h freezer wrap. I n
a n opened carton, smoot h pl ast i c wrap
over su rface of i ce cream.
To freeze egg yol ks, break yol ks. For
each cup of yol ks, add ei t her 1 teaspoon
sal t or 2 tabl espoons s ugar or 2 tabl e
spoons cor n syr up. St i r, but do not beat
a i r i n . To freeze egg wh i tes, strai n
t h rough s i eve; do not add anyth i ng. To
freeze eggs whol e, break yol ks ; mi x wel l
wi t h wh i tes, but do n ot st i r ai r i n .
P i c t u r ed a t r i g h t : B l u eber ry Cofee Cake ( age | ,
F r u i t ed L oaf , B u t t ery S t r e u sel Cofee Ca ke ( page '
a n d Ci t ro n - An i se Loaf ( age
54 | |oze / H |ead
Af t er s hapi ng t he
rol l i n t o a r i ng, c u t
par t way t h r ough a t
1 - i nch i nt er val s
wi t h sci ssor s. Twi st
each sect i on on
i t s s i de.
Spread t h e dough
wi t h a f i l l i ng
( Apr i cot - Cher ry
F i l l i ng, page 55,
i s shown her e) and
r ol l u p, s t ar t i ng
f r om l ong s i de.
F i l l ed R i ngs : The u ng l azed r i n g i s made wi t h Dat e
F i l l i ng ( page 55) , t he gl azed one wi t h Apr i cot - Cher ry
F i l l i ng.
F i llED RI NGS
Store no longer t han J mont hs. Makes J rings.
2 cups dai ry sou r cream
2 packages acli ve dry yeasl
cup warm water ( 1 0S lo 1 1 S )
c up bul l er or margar i ne, solened
cup s ugar
2 leaspoons sa| t
2 eggs
Aboul 6 cups a| | -pu rpose | our*
| i | | i ngs ( page 5S)
ea | -ou c eam ove ow ea| j u -| u | u se
wa m . - - o ve yea- | wa m wa| e a e
oow ` x -ou c ea m, ou| | e, - ua , -a | , e-
a d 2 c u p- ol | e l ou , oea| u | - moo| 5 |
eou ema l' ou | o ma-ed ou m ea- y
| o a d e
iu douo| owe l ou edooa d, - eadu |
- moo| , a oou | 1 d m u e- ace | ea-ed
oow , | u ea-ed - de u p Cove , e| -e
wa m p ace u | dou o e, a oou | 1 ou
ea | ove | o 35 " ' u c dow dou, d v de
| O 3 pa | - ko eac pa | | o ec| a e,
1 5 c e- 5pead a d ll ee | l eve y o
eac ec| a e ko u p, oe a| o - de
' c ede ol dou | o o ' | o -ea ' -ec u e y
5| e| c o | o ma - e eve
\ | - ea ed ede dow , - a pe | o o
' | y ea-ed oa - - m ee| ' c ed- | o
e| me \ | - c -- o- , ma se c u | -
:
/ ol | e way
| ou eac a| 1 c | eva - iu eac
- ec | o o | - - de H a -e u | o de oow,
1 5 | o 2d m u | e Coo' Ca oe -eved m
med a| e y. ) | eeze u cove|ed u | l | m, aoou |
Z m ou \|a p meavy d u |y a' u m u m lo ,
' aoe a d |e| u | o l eeze| .
40 mi nul es beore servi ng, remove Fi | | ed ki ng
r om reezer. ea| w apped 3 5d" ove
35 m u | e- C , | aw w appe a | oom | em
pera t u re 2 h ou rs . I f des i red, d r i zz l e Gl aze ( page
55) o | op
* I f u s i ng se l f - r i s i ng f l ou r , omi t s a l t .
| | ||| NC5
Dale |i | | i ng ( enough or 1 r i ng)
1 cup chopped dales
Y cup sugar
' cup waler
' cup coarse| y chopped n ul s
Coo-da| e-, - uga amd wa| e ove med u mea| ,
- | mg com- | a m | y, u m | | c-emed 5| m m u | -,
coo
Ci n namon-kai s i n |i | | i ng ( enough or 1 ri n g)
2 lab| espoon s buller or margar i ne
Y2 cupbr own s ugar ( packed)
2 leaspoons ci nnamon
Y cup rai s i ns
5pead ou| | e om ec| amg e, - p m - e - uga , c m
m a mom a m d a - m- om | op
Apri col-Cherry |i | | i ng ( enough or 1 r i ng)
Y2 cup i ne| y chopped dri ed apri cols
Y cup drai ned f| nel y chopped
maraschi no cherri es
` x ap co| - a m d ce e-
C|AZ|
` x 2 cup- comlec| om e - - u ga , ' / c u p ou| | e
o maga me, -ol | em ed, 1 | ea- poom va m a a m d
em ou g wa| e - og aze - pope com- -| emcy | o
d z z eom g-
Fresh from t he Freezer
Wi t h you r f reezer and a l i ttl e pl an n i n g
ahead, you can serve fresh rol l s and
coffee cake at t he cr ack of dawn . When
you bake, overwrap sweet rol l s i nd i vi d
ual l y; wr ap 2 s l i ces of coffee cake to
get her . Unwrapped, the separated s l i ces
and t he rol l s wi l l t haw out i n a few mi n
utes. Packed l u n ches, too, wi l l taste
fresh when sandwi ches a re made wi t h
frozen bread.
| oze / H ead- 55
CI TRON- AN I SE LOAF
St ore no l onger t ha n J mon t hs . Makes Z loa ves.
Dough
2 packages acl i ve dry yeasl
Y cup warm waler ( 1 05 lo 1 1 5 )
Y2 cup | ukewarm mi | k ( sca| ded
l hen coo| ed)
Y2 cup sugar
leaspoon sa| l
2 eggs
Y2 cup bul l er or margari ne, solened
4Y2 lo 5 c ups a| | - purpose | ou r*
h cup rai s i ns
Y2 cup cul - up ci l ron
1 lab| espoon ani se seed
2 lab| espoon s pi ne nuls, i desi red
G l aze
1 egg
1 l ab| es poon wal er
' - - o veyea- | m wa m wa| e m a ge oow ` x
m m - , - uga , -a | , 2 egg-, | e ou | | e a md 2 'z
c u p- ol | e l ou , oea| u m | - moo| 5 | m
| u | , a m - e -eed, m u | - a m d emoug ema m mg
l ou | o ma -e dOug ea-y | o a md e
u m dou om| o g | y | o u ed ooad, - mead
u m | - moo| amd e a- | c, aoou| 5 m m u | e- ' ace
m gea-ed oow , | u m gea -ed - de u p Cove ,
e| -e m wa m p ace u m | dou o e, z | o 2
ou -
' u mc dowm dou g , d v de m a l 5ape eac
a l m | oou md, - g | y l a | oal ' ace oave- m
oppo- | eco e -o l ea-ed oa - g - ee| Cu | a
c o-- z mc deep om | op ol eac oal 'e|
-e u m | d ou o e, a zou | 1 ou
ea| ovem | o3 5d" ` x 1 egg a m d 1 | ao e- poom
wa| e, o u - o oave- H a se 35 | o 45 m m u | e-
Coo Cam oe -e ved mmed a| e y )
Coo oave- l ou \ap m eavy d u| y a u
m m u m lo , a oe a m d l eeze
2V2 hou rs beore servi ng, remove Ci l ron-An i se
|oa from reezer. a w m w a ppe a| oom | em
pea| u e. Ca m oe wa med, l d e- ed
* Do n ot u s e s el f - r i s i ng f l ou r i n t h i s reci pe.
Sb | |oze / H ead-
QUI CK BUTTERMI LK SWEET DOUGH
2 packages acli ve dry yeasl
Y2 cup warm waler ( 1 05 l o 1 1 5 )
1 ' cups bul l ermi l k
2 eggs
5h l o 6 cups al l - purpose | ou r*
h cup bul ler or margar i ne, sol ened
Y2 cup s ugar
2 l easpoons baki ng powder
2 l easpoons s a| l
O - -o ve yea- | wa m wa| e m a ge m xe
oow ^dd oo | | e m -, egg- , 2 ': c o p- o| | e
| oo , | e o o | | e , - o ga , oa - g powde a d -a | ,
m| x om ' ow -eed , - ca p mg oow co - | a | y,
: m o | e Hea| o med o m - peed , - ca p g
oow occa- om a y, 2 m o | e- 5 | e oo g
ema m mg | oo | o ma -e doo g ea-y | o a m d e
'oog - oo d ema - o| | a d - g | y - | c-y }
o doog om| o we | ou ed ooa d , - mead
5 m m o | e- o a ooo| 2JJ | o m- 5 ape do0 g
mmed a| e y o meed | o e| - e} | o de- ed
o - a m d collee ca-e- Cove , e| -e wa m
p ace o | doo o e, a oou | 1 ou '- e | o yoo
c o ce o | | e ec pe- o page- 5 o | o 5
* I f u s i ng s el f - r i s i ng f l our , omi t ba k i n g powder and sa l t .
CI NNAMON ROLLS
St ore n o l onger tha n J mon t hs. Ma kes ! Z rol l s.
Y2 reci pe Qui ck Bul l ermi | k 5weel
Dough (above)
1 l ab| espoon buller or margar i ne,
solened
Y4 cup sugar
1 leaspoon ci n namon
Conecl i oners' | ci ng ( r i ghl ),
i desi red
ko doog

| o ec| ag e, 1 c e- . 5pead
o o | | e om doo gm 5 p m - e - o ga amd c a mo
o ec| ag e ko J Q, oeg g a| og - de
' mc edge o| doog m| o o | o - ea - ec o e y.
5 | e| c o | o ma-e eve, co| m | o 1 ? - ce-.
' ace - ce- - g | y apa | m gea -ed aye pam ,
9 x 1 : ce- 'e| - e o | dou o e ea| ovem
| o 35" Ha-e 25 m m o| e- | o- | w | Co | ec
| ome - ' c mg. Ca oe - eved mmed a| e y. )
Coo o - 1 oo | eeze o coveed o | com
p e| e y | oze , a | ea- | 2 o o - \a p ea vy
d o | y a o m o m |o , aoe amd e| o m | o | eeze
50 mi n ules beore servi ng, remove Ci nnamon
ko| | s rom reezer and p| ace wrapped ro| | s onoven
rack. ea | m 35J" ovem o m | wa m, aoo o | 45
m o | e-
CON
[
|CT| ON|k5' | C| NC
\ x `/ c o p c o |ec| o e- - oga , 1 | a o e- poom
m - a d : | ea- poom vam a o m | - moo|
FROSTE D ORANGE ROLLS
Store no l onger tha n 8 mon t hs. Makes ! Z rol l s.
3 | abl espoons bul ler or margar i ne,
sol ened
1 l ab| espoon graled orange pee|
2 l ab| espoons or ange | u i ce
1 Y2 cu ps conecl i oners' suga r
Y2 reci pe Qui ck B ul l ermi l k 5weel
Dough ( | el )
Hea ' oo | | e , oamge pee , j o ce a d c om |ec
| oe - - o ga o | c ea my a m d - moo| ko
doog | o ec | a g e, 1 2 mc e- 5 pead a |
| eoa ge | g o doog ko o p, oeg m g
a | om g - d e ' c edge o| d oo g m | o o | o
-ea - ec o e y 5 | e| c o | oma -e eve , c o | | o
' 2 - ce-
'` ace - ce- - g | y apa| m gea -ed aye pa m ,
9 xi : c e- 'e| - e o | doo o e ea | ovem
| o35 " Ha-e 2 5 | o3J m o | e- pead ema m
g | g o wa m o - Ca o e -eved
|mm eda| e y }
Coo o - ' oo | eeze o coveed o m | c om
p e| e y | ozem , a | ' ea-| 2 oo - \ a p eavy
d o | y a o m o m|o , aoe ad e| o | o | eeze
50 mi nulesbeore servi ng, remove |rosledOrange
ko| | s rom reezerand p| ace wtapped ro| | s on oven
rack. ea | m J5J ovem o m | wa m, a ooo | 45
m o | e-
BUTTERSCOTCH- PECAN ROL LS
Store no l onger tha n 8 mont hs. Makes 1 5 rol l s.
reci pe Qui ck Bul lermi | k 5weel Dough
( page 56)
2 l abl espoons bul l er or margar i ne,
solened
! cup gran u| aled s ugar
2 leaspoons ci nnamon
cup bul l er or margar i ne
cup brown sugar ( packed)
Y2 cup pecan hal ves
o ` doog | o ec| a mg e, 1 5 ' m c e- 5 ead
2 | ao e- poom - oo| | e om doo g ` x g am o a| ed
- oga amd c m a mom, - m - e om ec | a mg e
o o
'
, oeg m g a| om g - de ' mc edge ol
doog m | o o | o -ea -ec o e y 5 | e| c o | o
ma-e evem `e | ': cop oo | | e m oa- m g pa ,
1 ' 2 m c e- , - m - e oowm - o ga a md
pecam a ve- om oo| | e
Co| o m | o1 - ce- ' ace - ce- - g | y a a |
m oa - m g pa .e| -e o | doo o e ea| ovem
| o 35 " Ha-e 25 | o 3J m o | e- ' mmed a| e y
mve| am on| o . arge | ay .e| am ema a
m m o| e -o oo | | e - co| c d z z e- dowm om o -
Cam o e - eved mmed a | e y }
Coo o - 1 oo eeze o cove ed o m | c om
p e| e y l oze , a| ea-| 2 oo - \ap eavy
d o | y a o m o mlo , aoe amd e| o m | o l eeze
30 mi nules beore servi ng, r emove Bullerscolch-
Pecan ko| | s rom reezer a nd p| ac wrapped ro| | s
on oven rack. ea | m 35J" ove o m | wa m,
aooo | 25 m m u | e-
FROSTED CHOCOLATE ROL LS
St ore no l onger t han J mont hs. Ma kes 1 2 rol l s.
3 lab| espoons cocoa
3 lab| espoons buller or margar i ne,
solened
2 lab| espoons mi | k
1 J cups conecl i oners' sugar
z reci pe Qui ck 8ull etmi l k Sweel Dough
( page 56)
Hea| cocoa, oo | | e , m - a m d com l ec | om e -
- oga o m ' c |eamy amd - moo| o doo g m | o
ec| amg e, 1 2 m ce- 5 pead a l | e coco
a e l| | | | mg om doog k o o p, oeg m m m g a |
' ozem / H ead- 57
omg - de ' m c edge ol doo g m | o o |o - ea
- ec o e y 5| e| c o | o ma -e evem , co| m | o | 2
- ce-
' a ce - ce- - g | y a pa | gea -ed a ye am ,
' 1 ': mce- . e| - e o m | doo o e ea | ovem
| o 35" Ha-e 25 | o 3J m' m o | e- 5 pead ema m
g l m g om wa m o - Ca o e - eved m
med a| e y }
Coo o - 1 o o eeze o c oveed o m | com
p e| e y l ozem , a | ea- | 2 o o - \ap m eavy
d o | y a o m m o m l o , aoe amd e| o m | o | eeze
50mi nulesbe or eservi ng, r emove |rosled Choco-
| ale ko| | s rom reezer and p| ace
_
rapped ro| | s on
oven rack. ea| m 35J" ove o m | wa m, a ooo |
45 m m o | e-
HUNGARI AN COFFEE CAKE
Store no l onger t ha n 8 mon ths . Makes 1 cofee cake.
Qui ck Bul l er mi | k 5weel Dough ( page 56)
' cup sugar
1 leaspoon c i nnamon
') cup i ne| y chopped n ul s
V2 cup bul l er or margari n e, me| led
5 e e ' . m c ece- o| doo g m | o oa ` x
o ga , c m a mom a md o | ' oe - m oo | | e ,
| em m - oga m x| o e ' ece e g e aye o|
oa - - O | ey o -| | oo c m we geeed d m c
| o oe p a m ' l pa m a - emova o e oo| | om, me
w | e o m m o m |o } 1o w | e m o| e eye o|
oe . e| -e o m | dOo o e
ee| ovem | o 3 5" Ha-e ' oo ' | cO|lce ce-e
oowm- | oo q o c - y, cove w | a o m m o ml o }
.oo- e l om pam ' m ve | p a o | o- ev m g a| e
- o oo | | e - oga m x | o e cam d zz e dowm ove
ca-e o - eve mmed a| e y , oea - cohee ca-e
a e | w | Z ' O -- }
Coo ! oo \ap m eavy d o | y a o m m o m
|o , a oe emd | eeze
8 l o 1 2 hours beore servi ng, remove Hu ngari an
Cofee Cake f rom f reezer, l haw i n wrapper al room
lemperal ure. | y | ve m o | e- oel oe -ev m g ,
ee | Ovem | o | . ea | wa ed co|lee ce-e
o ovem ec- 0 | we m, e ooo | | m 0 | e-
S lrOzenI Breads
F LAKY F I LLED CRESCENTS
St ore no l onger t ha n 12 mont hs. Makes -U cres cen ts.
Dou gh
1 package acli ve dry yeasl
! cup warm waler ( 1 05 l o 1 1 5 )
1 cup | ukewarm mi | k ( sca| ded l hen
coo| ed)
2 lab| espoons shorleni ng
2 lab| es poons sugar
1 leas poon sa| l
1 leas goon gral ed | emon pee|
2 eggs
4 lo S cups a| | -pu rpose | our *
F i l l i ng
1 cup bul l er or margar i ne, solened
Aboul z cuporange mar ma| ade
Sugar Gl aze
3 l ab| espoons sugar
1 lab| espoon wal er
O - - o ve yea- | z c o p wa m wa| e a ge
oow . \ x m -, - o| e g, 2 | a o e- poo -
- oga , | e-a | , e mo pee , egg- a d2 z co p- o|
| e | oo , oea| o | - moo| 5| eoog
ema g | oo | o ma -e doug ea - y| o a d e
1o doog o| o g | y | oo ed ooad, - ead
o | - moo| amd e a - | c , a ooo| 5 m o | e-
' ace gea-ed oow , | o gea-ed - de o p
COve , e| - e wa m p ace o | d oo o e
' u c dow doog. Cove, c 1 Oo
' o c dow doog aga 1o doog o | o
g | y | oo ed ooa d , o | o ec| ag e, 2d ' d
ce- 5 pead ' c o p oo | | e o ec| a g e ' o d
ec | a g e | o 3 pa | - , o e o | op o| | e o| e ,
ma - m g 3 aye -, o oo| kepea | 2 | me- , - pead
g c o p oo | | e o ec| a g e eac | me O v de
doo g m a l , c a | ea - | 1 oo C ' m o
omge | m a m 1 o m oo - )
5 ape a | | e doog a | a | me -eep o| e
a | c ed ) ko eac a | | o ec| a g e,
2d 1 d cme- Co | eg| m w -e a | , | mem
c o- - w -e 5 | me- Co | eac - qo ae d ago a y
| o 2 | a g e- 5pead z | ea- poo ma ma ade
o eac | a mg e ko op, oeg g a| og
- de ' ace o - w | po m | - o de m ea| o
o m gea- ed oa - g - ee| , c o ve emd- | o l o m
c e-cem | - C 3J m o | e-
ea| ovem | o 425 " \ x 3 | a o e- poo - - oga
a m d! | a o e- poo wa| e, o o - o - w | - o ga
wa| e m x| o e Ha-e o m | go de o ov a m d
c - p , a oou | ' 5 m o | e- Ca oe - eved m
med a | e y ) Coo , d v de c e-ce | - a mo g +
p ece- eavy do | y e o m m o m | o \a p, a oe
a d | eeze
2S mi nules beore servi ng, heal oven l o 3S0 .
kemove 1 pac -age ' a -y ed C e-ce | - | om
| eeze , ea| w apped o - o Ove ac - o |
wa m, a ooo | 2 J m m o | e-
* l i u s i ng sel i - r i s i n g fl ou r, omi t s a l t .
Fl avor for Frozen Rol l s and Bread
B uttered rye bread is especi al l y del i
ci ous when spr i nkl ed sesme seed.
Cut s l i ces crosswi se i nto 4 st r i ps. B roi l
i n ches from heat u nti l seeds a re
brown, 1 1 h to 2 mi n utes.
B r ush brown- and-serve rol l s wi th mel ted
butter or margari ne, t hen s pr i n kl e wi t h
one of these : s ni pped ch i ves; par sl ey
f l akes ; d i l l weed ; gar l i c s al t ; oni on sal t .
Bake at 400 unt i l gol den brown, 10 to
1 2 mi nutes.
Spread cut s u rfaces of E ngl i sh muffi ns
wi t h soft butter or marga ri ne, t hen spr i n
kl e wi t h gar l i c sa l t and grated Par mesan
cheese. B roi l 4 i nches from heat unt i l
gol den brown, 5 to mi n utes.
Cut nut bread i nto 1 h- i nch s l i ces . Spread
wi t h soft butter or ma rgar i ne. Bake at
400 unt i l l i ght brown, to 8 mi nutes.
B r us h brown- and-serve rol l s wi th mel ted
butter or margar i ne. Bake at 400 u nti l
gol den brown, 1 0 to 1 2 mi n utes. Frost
hot rol l s wi t h confect i oners' sugar i ci ng
and serve war m.
HONEY HORNS
Store no l onger t han J months . Makes J dozen
rolls.
Dough
2 packages acli ve dry yeasl
cup warm wal er ( 1 05 lo 1 1 5 )
z cup | u kewarm mi | k ( sca| ded l hen
coo| ed)
z cup sugar
1 leaspoon sa| l
2 eggs
' cup shorl eni ng or bul l er or
margari ne, solened
3 lo 4z cups a| | - pu rpose | ou r*
Topp i n g
c u p honey
cup sugar
!. cup i ne| y chopped nuls
3 lab| espoons buller or margar i ne
% leaspoon ci nnamon
F i l l i n g
z cup s ugar
2 leaspoons ci nnamon
cup buller or margar i ne, me| l ed
O - -o ve yea- | | | va m wa| e a ge oow \ x
m -, . co o - oga , | e - a | , egg- , - o| e g
a d ! : c o p- ol | e l o o , oea| o | - moo|
5 | eO0g ema g l oo | o ma - e doog
ea-y | o ad e
B r eak i n d i vi du a l H oney H or n s f r om t h e r i n g.
Each r ec i pe makes 3 pa ns of rol l s .
| oze / H ead- 5
io doog o | o g | y l oo ed ooad , - ead
o | - moo| a d e a - | c , a ooo | 5 m o | e-
' ace g ea-ed oow , | o gea-ed - de o p
Cove, e| - e wa m p ace o | doo o e,
aoou | 1': o o - .
ea| iopp g ged e | - , - | g l eq o e | y ,
o | m x| o e oo - Coo - g | y \ x : c o p
- o ga a d ! | ea- poo - c a mo , - e| a- de
'oc dow doog i o doo g o| o l o o ed
ooa d, d v de | o J pa | - ko eac pa | | o
1d cc c e. 5pead a oo o | 1 | a o e- poool | e
me | ed oo | | e a d ! | a o e- poo - iopp g o
eac c c e, - p - e a ooo | J | a o e- poo - - o ga
c a mo m x| o e o | op Co | eac c c e | o
1 2 wedge- ko o p, oeg g a | oo ded edge-
' ace o - w | po | - o de ea | - po-e
l a- o J g ea- ed aye pa- , o o .
ce- , c o ve e d- | o l o m ce-ce | - 'e| - e
wa m p ace o | d oo o e, a ooo | 4 5 m o | e-
ea| ove | o 4dd" H a -e 1 d m o | e-, emove
o - l om ove a d - pead ema g iopp g
o | op Ha-e o | go de oow , a ooo | 1 d
m o | e- ' mmed a | e y emove l om pa -, coo
\ ap eavy d o | y l o , a oe a d l eeze
35 mi nul es be or e ser vi ng, r emove Honey Horns
rom reezer and p| ace wrapped ro| | s on oven rack.
ea| J5d" ove o | wa m, a ooo | Jd m o | e-
*I f us i ng s el f - ri s i ng f l our , omi t sa l t .
b0 F rozen / B reads
B ROWN ' N SERVE ROL LS
St ore no l onger t han Z mon t hs. Makes Z dozen
rol l s.
1 package acli ve dry yeasl
4 cup warm wal er ( 1 05 lo 1 1 5 )
c u p | ukewarm mi | k ( sca| ded
en coo| ed)
Y cup s ugar
2Y leaspoons s a| l
Y cup s horl eni ng
4!z cups a| | - purpose | ou r*
Di s s ol ve yeas t i n war m wat er i n l arge bowl . Mi x
i n mi l k, s ugar , sa l t , s hort e n i n g and 2 / cups of
t h e f l ou r; beat u n t i l s moot h . S t i r i n enough re
ma i n i ng f l ou r t o make dough easy t o h a n dl e.
Tu rn dough on t o l i ght l y f l o u red boar d; k nead
u n t i l s moot h and el as t i c, abou t 5 mi n u t es. P l ace
i n greased bowl ; t u rn gr eased s i de u p. Cover;
l et r i se i n war m pl ace u n t i l dou bl e, about 1 /z
h ou rs .
P u n c h down dough; t u r n on t o l i gh t l y fl ou red
board a nd d i vi de i n t o 24 pi eces . S h ape each
pi ece i n t o s moot h ba l l . Pl ace each ba l l i n a
greased muffi n c u p or pl ace ba l l s about 3 i nches
a part on greased bak i n g s h eet . Cover ; l et r i se
u n t i l al most doubl e, a bout 45 mi n u t es . Heat
oven t o 275 . Bake 20 t o 3d mi n u t es ( do not
a l l ow rol l s t o brown ) . Remove from pa n s and
cool at room t emperat u re. Wrap, l abel and
freeze.
1 5 mi nules beore servi ng, heal oven l o 40.
Remove rol l s from freezer a n d u nwr ap; pl ace
on u ngr eased bak i ng s h eet . Bake u nt i l brown
a n d hot , to 1 d mi n ut es.
Nol e. Af t er rol l s a re cool , t h ey may be wra pped
a nd r ef r i gerat ed. St ore no l onger t h a n o days.
* I f us i ng se l f - r i s i ng f l our , omi t s al t .
F RE EZE R F RE NCH TOAST
Store no longer than ! month. Makes enough for
8 servings.
5 eggs
1 c ups mi | k
1 l ab| espoons s ugar
!z l easpoon sa| l
16 s | i ces whi le bread
Heat oven t o 5dd" Beat eggs, mi l k, s ugar a n d
sa l t u n t i l mi xed. Di p br ead s l i ces i n egg mi x
t u re; a r ran ge on but t ered bak i n g s h eet s . Bake
u n t i l u nders i de i s gol den br own , a bout 5 mi n
u t es . Tu r n s l i ces; bake u n t i l gol den brown , a bou t
2 mi n u t es. ( Ca n be served i mmed i a t el y. ) Cool
on wi re rac ks . Pl ace i n a s i ngl e l ayer on bak i n g
s heet s . F reeze u n t i l har d, about 2 h ou rs . Wra p,
l abel a n d ret u rn t o f reezer .
1 5 m| nutes beore serv| ng, heat oven lo 375 .
Remove F reezer F rench Toast from f reezer
a n d u n wra p; p l ace on u ngreased ba k i ng s h eet s .
Heat u n t i l hot , o t o 1 d mi n u t es . Or, s ma l l
qu a n t i t i es c a n b e heated i n a t oas t er .
F reezer F renc h Toast
Desses l

STRAWBERRY- RHUBARB COB B LE R
Store n o l onger tha n 2 mon t hs. Makes enough for
J servi ngs
Bas e
1 cup a| | - purpose f| ou r*
' cup s ugar
' leaspoon baki ng powder
Y leaspoon sa| l
! cup bul l er or margar i ne
F i l l i n g
2 cups f resh sl rawberri es, ha| ved
cup l hi n| y s | i ced r hubarb
' cup s ugar
3 l ab| espoons cornsl arch
l easpoon ci nnamon
l ab| espoon | emon | ui ce
l ab| espoon buller or margar i ne
ea| ovem | o UU . Cea-e oa - m g pa m , ' ' 2
mce- \ x | oo , '/ co p - o ga , | e oa - mg
powde a md -a | Co| m YJ c o p oo | | e o m |
m x | o e - c o mo y, pe-- evem y m oo| | om o |
pa m Ha-e o m | g | oowm , o | o l J m m o| e-
Coo
A amge | o | om oa-e \ x c o p - o ga , | e
co m - | ac a md c m m a mom 5 p m - e - o ga m x
| o e a m d emom j o ce om | o | , do| w | 'I | a o e
- poom ou | | e \ap, aoe a m d l eeze
1 hou r 15 mi nules before ser vi ng, remove 5lraw-
berry- khubar b Cobb| er f rom f reezer and un wrap.
Ha-e o m coveed m 4JJ ovem o m | o| a md
oooo y | oogoo| , aooo | 4J m m o | e- kemove
| Om ovem , - poom 1opp m g oe ow) om cooo e
Coo 30 m m o | e-
TOPP| NC
\ x 1 | a o e- poom - og+, 1 | ea- poom vam a a m d
1 c o p da y -oo c eem
* I f us i ng sel f - ri s i ng fl our , omi t ba k i n g powder a nd sa l t .
| oze / |e--e| - b1
F RUI T DESSERT FREEZE
St ore no l onger t ha n 1 mon t h. Makes enOLgh for
12 ser vings .
1 package ( 1 5. 4 ou nces) cr eamy whi l e
f ros l i ng mi x
2 cups whi ppi ng cr eam
| arge banana
can (8 ou nces) cr us hed
pi neapp| e, drai ned
can ( 1 1 ou nces) mandari n orange
segmenl s, drai ned
!s cup ha| ved maraschi nocherri es, dr ai ned
! cup cul - up dal es
!s cup chopped pecans, i f des i red
2 l ab| espoons | emon | u i ce
C |o- | m g m x d y) a m d w pp m g cea m
coveed m - ma m xe oow a| ea- | 1 oo
Hea| o m | - o| | pea -- | o 5 ce oa m a m a m | o
' o- | m g m x| o e, | o d m ema m m g m g ed e m | -
'oo m x| o e m | o oa - m g p a m , ' ' 2 m c e- ,
o 2 e| gea | o | ay- \a p, a oe a m d | eeze
eeze o m | l m, a | ea- | oo -
ORANGE CHE ES ECAKE
St ore no l onger t ha n 1 mon t h. Makes eno ugh for
J to 1 2 servi ngs.
Bas e
1 !z cups gr aham cracker cr u mbs
( aboul 1 8 crackers)
3 lab| es poons s ugar
' cup bul l er or margari ne, me| led
To ppi ng
1 can ( 1 6. 5 ounces ) vani | | a f rosl i ng
1 cup creamed collage chees e
1 cup dai ry s our cr eam
can (6 ounces) r ozen orange | u i ce
concenl rale, parl i a| | y l hawed
\ x ga a m c ac -e c o mo- , - oga a m d oo | | e
ke- eve 3 | a o e- poo - o| | e c o mo m x| o e,
p e- - ema m

g m x| o e evem y m oo| | om o|
o m gea-ed oa - m g pa m , ' ' 2 m c e-
Hea| 1opp m g m ged e m | - m a ge m x e oow
o m | m xed , aooo | 2 m m o | e-, poo om c o - |
5p m - e e-eved c o mo- om | op \ a p, aoe
amd | eeze ' eeze a | ea- | o oo -
b | |ozem / Oee| t
STRAWBERRY I CE
St ore no l onger t han 1 mon t h. Makes enough for
8 to 10 servi ngs.
1 package (3 ounces) slrawberry-
| avored ge| al i n
h cup sugar
1 h cups boi | i ng waler
Z ackages (10 ounces each) rozen s | i ced
slrwerri es, patli a| | y t hawed
cup orange j ui ce
cup | emon j ui ce
5| | ge a| m amd - oga m a geoow 'oo oo mg
wa| e om ge a | m m x| o e, - | o m | ge a| m -
d - -o ved 5| m ema m g mged em| -
'oo m | o 2 el gea | o | ay- ' eezeo m | mo - y,
a ooo | 1 oo kemove lo m | ay- , oea| o m |
- moo| ke| o | o| ay- \ a p, a oe a m d l eeze
f reeze o m| | m, at l east 1 m ou .
CHE RRI E S S UPREME
St ore n o l onger t ha n 1 mon th. Makes enough for
J servi ngs.
z cup bullr or margari ne, solened
cup brown sugar ( packed)
1 cup a| | - p

urpose | our
z cup chopped pecans
h ga| | on vni | j a i
|
e cream, solened
'ea| ovem | o 40 . \ x oo | | e , - oga , l oo a m d
peca m - , e- - evem y m oo| | om ol o mgea-ed
oa- , m g p

m , 2 m ce- Ha-e o m | gm|


oovm , a oo| 1 2 m m | e- C o mo e w | - poom
Coo .
ke- eve 1 c o p o l | me c o mo- , pe- - ema m , m g
c o mo- vem y m oo| | omol pa m 'ac - cec eam
om c o mo- 5p m - e e-eved c o mo- om | op
\a p, aoe amd l eeze ' eeze o m | l m, a|
ea- | 4 oo -
| usl beore servi ng, heal 1 c an (21 ounces) cherry
p| ei | | i ng, sli rri ngoccasi ona| | y.5 | m?| ao' e poom
o m l avo mg l de- ed kemove Ce e- 5 o
pemel om l eeze a m d o mw a p Co | m | o3 m c m
- qoa |e. 5poom | opp m g om each se v mg.
FROZEN MOLD GRE NADI NE
Store n o l onger t han 4 weeks. Makes enough for
b to 8 s ervi ngs.
Sauce
cup grenadi ne syru p
1 lab| es poon orange-| avored | i queur
I ce- cr eam Mol d
1 pi nl van | | | ai c ecream, s | | ghl | y solened
. cup orange-| avored | | queur
cup | aked coconul
2 lab| espoons di ced roasled a| monds
2 leaspoons conecli oners' s ugar
z cup chi | | ed whi ppi ng cream
\ x grem ad m e y| o p a md 1 | a o e poom l qo eo ,
po o m | o 5 cop mo d \ x ce c ea m, ' c o p
q o e o , | m e coco o | , a mom d- a m d - o ga Hea|
cea m m c ed oow o m | - | |l ' o d w p ped
cea m m | o ce ceam m x | o e, poo m | o mo d
Cove , aoe a m d l eeze
kemove |rozen Mo| d Crenad| ne rom reezer,
i nverl onlo servi ng p| ale w| lh a ri m. O p a c ' o|
m o| wa| e, w m oo | a m d p ace ove mo d
j o - | a l ew m m o| e- ' l| oll mo d 5poom gem a
d m e - a oce om ea c - e
Del i ghtful l ee-cream Desserts
- War m 1 c u p prepared mi n cemeat i n
'/z c u p cr anber ry cockta i l . Serve war m
over van i l l a i ce c ream.
- War m '/z cup honey wi t h '/z cup apr i
cot brandy. ( Th i s i s especi al l y del i ci ous
wi t h cofee i ce c ream. )
- Add 1 cup mapl e-fl avored syru p t o
'/z cup whol e cra n ber ry sau ce. St i r and
war m; pour over i ce cr eam.
- Th ree ways to vary f l avor : I nto 1 quart
van i l l a i ce cr eam, st i r 2 teaspoons ci n
namon ; or ' c u p Nessel rode; or 1 tabl e
spoon powdered i nstant cofee.
CRE PES
St ore no l onger tha n J mont hs. Makes 1 2 crepes.
1' cups a| | -pu rpose | our *
1 lab| espoon sugar
leaspoon baki ng powder
leaspoon sa| l
2 cups mi | k
2 eggs
leaspoon vani | | a
2 lab| espoons bulleror margar i ne, me| led
`ea u |e t ou |, ua|, oas powde| a d a |
| o oow' 5| | |ema |ed e| Hea|
w | |o| a|y oea| e| u | moo|
| o| eacm c|epe, ' m| ' y ou| | e| d c m s s ' ' e| ,
ea| ove| med u m ea| u | ou| | e| ou oo y
'ou | ca | ' c u p ol | e oa| | e| | o s e| ,
|o| a| e pa mmed a| e y u | oa| | e| cove|
oo| | om. Coos u | ' m| o|ow, | u | c| epe
ad o|ow o o| me| s de. 5| acs c |epes as you
| emove| memt|om s s e| . [ iose|ve mmed a| e' y,
see oe' ow. ) Coo' , seep c| epes cove|ed | o p|e-
ve| d |y out. 'ake Z s| acssot6 c| epes eacm,
w | m waxed pape| oe|wee c |epes. \| a p, ' aoe
ad t |eeze eac m s| acs.
3 hours 1 0 m| nules beore servi ng, r emoveCrpes
rom reezer. Have ready. a pp e auce, c u | |a |
| e' ' y o| |as poe| |y | a m. imaw c|epe w| appe|
a| |oom | empe|a | u |e aoou | 3 ou |
ea| ove | o 325" 5p|ead a pp e auce, c u | |a |
j e y o| |a poe||y j a m | y o c|ee , |o u p
' ace u |eaed oas d , 1 1 l: / 1 ':
c e . ea | ucove|ed 1 d m u | e 5 p| s e
ua| o | op
To Serve I mmedia tely: 5p|ead app e auce, c u |
|a | | e ' ' y o| |as poe| |y | am | m y o c|epes, |o'
u p 5 p| - e ua| o | op
* I f us i ng sel f - ri s i ng fl our , omi t ba k i ng powder and sa l t .
| |ozeI Oese| | 63
CRE PES SUZETTE
St ore no l onger tha n J mont hs . Makes enough for
b s ervi ngs.
Crpes ( | et)
cup bull er or margar i ne
A leaspoon graled orange pee|
cup or angej ui ce
cup sugar
H|epa|e C|epes. 5| acssot |s|oased de s dow
wme |emov t|om s ' e| . Coo , seep c|epes
cove|ed | o p|eve| d |y ou |
ea| ou | | e|, o| ae pee , j u ce a d ua|
1 d c ove p|ool s e| , | | | occa o a y,
u | m x| u |e oo Ho a d | | 1 m u | e 1o
e|ve mmed a| e y, ee oe' ow ) kemove l | om
m ea| . io asse mo' e C|epes 5uze| | e, to' d c|epes
a l, | e a l aa , p ace o| o|a e
s aucead| u | oce. A| | a ec|epesa|ou d ede
ot s e| Coo Cove| , a oe' a d l |eeze
65 m| nutes beore serv| ng, h eat oven to 350.
Haveready. ' c u p o|a dy, ' c u p o|a e t' avo|ed
q u eu |
Memove C|epes 5uze| | e t|om t|eeze| . Cove|,
oase 4d m u | e ccove| , oase u | o| a d
ou oo' y, a oou | 2 d m u | e
ea| o|adyado|ae t avo|ed ' qu eu | ma ' '
aucepa , ou | d o o | oo 'ou | wa| m o|a dy
m x| u |e | o ce |e| o| s s ' e| a d | e 5 poo
t' a m s auceo c|epes. ' ace2 c|epesoeacm
dee| | p' a| e, spoo sauce o c| epes .
To Serve I mmedia t el y: ave|eady. ' c u po|a dy,
' c u p o|a e t avo|ed q u eu |.
ked uce ea| , mme| u cove|ed ea | o|ady
a d o|ae t' avo| ed q u e u | ma ' aucepa ,
ou | do o| oo . io as e mo e C| epe 5 uze|| e,
l o' d c |epe m a ' l , | me m a t aa , p ace
mo| o|a e a ucea d| u | oce. A| |a e c |epe
a|ou d ede o| s ' e| 'ou | wa| m o|ady m x
| u |e | o ce | e| ol s e| a d | e. 5 pool' a m
s auceoc| epes. H ' ace2 c|epesoeacmdes-
e| | p a| e, poo auce o c|epe.
b | |ozen / Oee| |
Sh ape mer i ngue i n t o 6- i n ch ci rc l es on a bak i ng s heet
cover ed wi t h br own paper . I f you f i r s t d raw c i rcl es
on t h e paper, i t ' s easy t o ma k e t he mer i ngue l ayer s
u n i f or m.
FROZEN TORTE
Store no longer than 1 month. Makes enough for
J servings.
4 egg whi les
" leaspoon cream o l artar
1 cup sugar
Mocha |i | | i ng ( page 65)
ea| ove | o ?5 . Cove| ? oas mee| w |
o|ow pape| . Hea| e wm | e ad c|eam ol
| a|| a| ae m xe| oow u | ' l oa my. Hea|
u a , 1 | ao' e poo a | a | me, oea| u | | | h
ad ' oy. Oo o| u de| oea| .
O v de me | ue | o 3 pa|| . H' ace 1 pa|| o
1 oa - ee| , ape | o 6 c c |c e. Sape
| woG cm c c ' e o ec odoas ee| . Ha se
45 m u | e. iu | oh ove, ' eave me| ue
ove w | mdoo| c oed1 ou |. Memoveme| ue
l | om ove, coo away l | om d |al | .
| aye ad l o| | op ol | o||e w | m `oca
| ' ' . Oeco| a| e w | m c m oco' a| e c u | ' . | |eeze
u cove|ed u | l ' | o | op l m, a| ea|
F r ozen Tor t e
3 m ou | . Ca oe e|ved mmed a| e' y. io cu| ,
d p s le mo| wa| e| ad w pe al | e| cu| |
eac ' ce. ) \|ap, ' aoe' a d |e| u | | o l |eeze|.
kemove |rozen Torte rom reezer and unwrap.
io c u | , d p s le mo| wa| e| ad w pe al| e|
c u | | eac m ' ce.
Nol e. im dee| | me' ' ow | l l | oze 1 wees o|
oe| .
MOCHA F| ||| NG
2 packages (aboul 2 ounces each)
desserl l opp| ng m| x
3 l ab| espoons cocoa
h cup sugar
2 lab| espoons powdered i nsl anl coee
Hepae de--e | | opp m x a- d ec | ed o
pac sae excep| oe|oe oea | , add cocoa,
- ua a d -| a| cohee
| |oze / Oe--e|| - b5
F i l l t h e baked and cool ed mer i n g u e l ayer s wi t h Mocha
F i l l i ng, u s i ng i t t o f r os t t he t op of t h e t or t e as wel l .
St ack a n d decor at e wi t h c h ocol at e c u r l s bef or e
pl a c i n g t or t e i n t h e f r eezer .
BI SCUI T TORTONI
Store no longer than 3 weeks. Makes enough for
8 servings.
cup cook| e cr umbs (van| | | a
waers or macaroons )
cup cul - up cand| ed r ed cherr| es
z cup chopped sa| led a| monds
1 quarl van| | | a | ce cream
ked and green cand| ed cherr| es
| e 8 mu tt c u p- w| | m pape| oas cup- ` x
coos e c u mo- , c u | u p c e e- ad a mod- .
5 m| y - o| | e ce c eam, | o d c u mo m x
| u e. O v de ce c |eam m x| u e a mo pa pe
ed mu h c u p- . A a e ed c e y m a | a d
- ce- o| | ee cme|y o eac m | o e-e mo e a
t' owe|. | |eeze u cove|ed u | | m. \ap,
aoe ad e| u | o | eeze .
Al servi ng l i me, h ave ready. 8 c u-| e - -eed e--
ee ape- .
H ace cup- ad ape c u -| e- o | eed - eve
bb | |oze / Oe--e| | -
PUMPKI N COOKI ES
Store no l onger t han J mon t hs. Makes about b
dozen cooki es.
1 cups brown sugar ( packed)
cup shorleni ng
2 eggs
can ounces) pu mpki n
21/ cups a| | - purpose | our *
3 leaspoons baki ng powder
1 leaspoon ci nnamon
leaspoon sa| l
Y2 leaspoon n ul meg
. leaspoon gi nger
1 cup rai s i ns
1 cup chopped pecans
ea| ove | o 400 . ` x o|ow - u a, - o| e
, e- ad pu mps 5| | ema
|ed e | -.
| op dou oy | ea- po

o l u - a oou| 2 c e-
a pa | o| o u ea- ed oa s - ee| Hase u |
| o|ow , 1 2 | o 1 5 m u | e- kemove m
med a| e y l om oa s - ee| , coo Ca oe
-eved mmed a| e y ) \ap, a oe a d l eeze
20 mi nules beore servi ng, remove Pumpki n
Cooki es from reezer and un wrap. ' ace o -e v
p a| e, | a wu coveed a| |oom| empe a| u e
* I f us i ng s el f - ri s i ng fl our , omi t ba k i ng powder and sa l t .
CHOCOLATE CHI P COOKI ES
Store no longer than O months. Makes about 7
dozen cooki es.
cup s horleni ng
cup bul l er or margari ne, solened
cup granu | aled sugar
1 cup brown s ugar ( packed)
2 eggs
2 leaspoons vani | | a
3 cups a| | - pu rpose | our *
1 leaspoon soda
1 leaspoon sa| l
1 cup chopped nul s
2 packages (6 ounces each) semi sweel
choco| al e pi eces
ea| ove | o 35" . ` x - o| e , ou | | e,
- u a| -, e- a d va a . 5| | | e |ema
|ed e| - .
| op dou oy ou ded | ea- poo l u - 2 c e-
a pa | o| o u ea-ed oa - - ee| Hase u | '
| oow , o | o 1 0 m u | e-. Coo - | y,
emove l om oas - ee| Ca oe -eved m
med a| e y ) \a p, aoe a d leeze
20 mi n ul es beore servi ng, remove Choco| ale
Ch i pCooki es romreezer andu nwrap. ' aceo-ev
p a | e, | awu coveed a | oom| empe a| u e
* I f u s i n g s el f - ri s i ng fl our , omi t soda a n d sal t .
Top row, l ef t t o r i gh t : Qu i ck Or ange Cook i es ( page 67) , Chocol a t e Oat meal Cook i es ( page 68) a n d Pu mpk i n
Cook i es . Bot t om row, l ef t t o r i g h t : Dou bl e Chocol at e Dr ops ( page 67) , Sof t Mol as s es Cook i es ( page 67) and
Chocol at e Ch i p Cook i es .
DOUBLE CHOCOLATE DROPS
Store no l onger t han 2 mon t hs. Ma kes about b
dozen cooki es.
h cup buller or margar i ne, solened
1 cup sugar
1 egg
. 2 ou nces me| led unsweelened choco| ale
(coo| )
7 cup bullermi | k
1 leaspoon vani | | a
1 % cups a| | - purpo-e |our *
!z leaspoon soda
h leaspoon sa| l
1 cup chopped n ul s
package (6 ounces) semi s weel
choco| ale pi eces
Choco| ale | ci ng or Browned
Buller | ci ng ( be| ow)
\ x oo | | e , - oga , egg, cmoco a| e, oo | | e m -
ad va a 5| m l oo , - oda , - a | , m o | - a d
coco a| e p ece- Cove , cm J o o
ea| ovem | o 40" |op doogm oy oo m ded
| ea-pool o - 2 c m e-
_
pa | o | o u g ea -ed
oa- g - ee| Ha -e o m | a mo- | O mp m |
ema - w e | oocmed w | m l ge , o | o 1 d
m m o | e- Memove mmed a | e y l om oa- mg
- ee| , coo ' o-| coo- e- Ca oe - eved m
med a| e y ) \a p, aoe a d l eeze
20mi nulesbeore servi ng, remove Doub| eChoco-
| ale Drops romreezerand unwrap. ' aceo - ev
g p a | e, | aw o mcoveed a| oom | empea | o e.
CHOCO|AT| | C| NC
\e | ! oo ce- o -vee| emed cocO a| e amd
2 | a o e- poo - oo | | e o ma ga e ove ow
ea| kemove lom mea| , m x 2 c o p c om
| ec| o e - - oga a d aooo | 3 | ao e- poom - wa | e
o | - pead m g co - s | emcy
BkOWN| D BUTT|k | C| NC
ea| '/ c o p oo | | e o ma ga e ove ow ea |
o m |

go de o owm kemove l om mea | , m x


2 cop- coml ec| o e- - oga , 1 | ea - poo va a
ad aooo | 2 | ao e- poo - g| cea m o m |
- pead g com -

| emcy
* I f us i ng sel f - r i s i ng fl ou r, omi t soda and s al t . ' l u s i n g
qu i ck- mi x i ng fl ou r, i ncrease but t er mi l k t o '; cu .
| |oze / Oee| | b7
SOFT MOLASSES COOKI ES
St ore no l onger t han 2 mon t hs. Ma kes a bout b
dozen cooki es.
1 cu

shorlen i ng
1 cup s ugar
1 egg
z cup mo| asses
CuQ dai ry sour cream
3 cups a| | - pu rpose | our*
2 leaspoons soda
1 leaspoon sa| l
1 leaspoon
8
i nger
1 leaspoon ci nnamon
ea| ove | o 35" \ x - o| e m g, - o ga , egg
a d mo a - - e- 5 | ema mg

ed em | -
Oop doog oy | ea- poom l o - a ooo| 2 m c me-
a pa | om| o o m gea -ed oa- g - ee| Ha-e a ooo |
o m o | e- Coo - gm | y, emove l om oa- mg
- ee| \m e wa m, coo- e- ca o

l o- | ed w |
ca m m ed va m a l o- | m g, coo Cam o e - eved
mmed a| e y ) \a p, aoe a m d l eeze
20 mi nules beore servi ng, remove 5ol Mo| asses
Cooki es rom reezer and unwrap. ' ace om - ev
mg p a | e, | ma wo coveed a | oom| empe a| o e
* I f us i ng sel f - r i s i ng f l ou r . omi t soda and s a l t
QUI CK ORANGE COOKI ES
St ore no l onger t han J mon t hs. Ma kes abou t J dozen
cooki es.
1 package (14 ounces) orange mui n mi x
" cup sa| ad oi |
1 egg
2 l ab| espoons mi | k
ea| ove | o 35" \ x a ged em| - |op
doo gm oy | ea- poo l o ` - 2 m ce- a pa | o | o
om gea-ed oa - m g - mee| '` a | | e - g | y w | m
gea-ed g a- - d pped - o ga Ha-e o | g |
oow , o | o J 0 m m o | e- kemove mmed a| e y
l om oa- mg - ee| , coo Ca oe - eved m
med a| e y ) \ a p, aoe a m d l eeze
20 mi nules beore servi ng, r emove Qui ckOrange
Cooki esrom reezerand un wrap. ' aceom- ev g
p a | e, | a w o mcoveed a | oo m | empea| o e
b | oze / Oe--e | -
CHOCOLATE OATMEAL COOKI ES
St ore no l onger t han Z mont hs. Makes about b
dozen cookies.
12 cup shorleni ng
cup buller or margari ne, solened
1 12 cups sugar
1 egg
! cup wal er
1 leaspoon vani | | a
1 cup a| | -pu rpose f| our *
3 cups qui ck-cooki ng oals

cup cocoa
12 leaspoon soda
leaspoon sa| l
1 package (6 ounces) semi sweel choco| ale
pi eces
ea| ove | o 35C. \ x - mo| e g, oo | | e ,
- o ga , egg, wa| e amd vam a 5| m ema m mg
m ged em| -
_
op doog oy oo mded | ea- poo l o - 1 mc
a pa | om | o 0mgea- ed oa - m g - ee| Ha - e o m |
a mo- | m o mp m | ema m - wem | ooced w | m
| ge, 1 0 | o 1 2 m o | e-. kemove mmed a| e' y
lom oa- m g - ee| , coo Ca m oe - eved m
med a| e y ) \ap, aoe a m d leeze
20 mi nules beore servi ng, remove Choco| ale
Oalmea| Cooki es from freezer and u nwrap. ' ace
om - ev mg p a| e, | aw u c oveed a| oom
| empea | o e
* I f u s i n g s el f - r i s i ng f l our , omi t soda and sal t .
F RUI TE D DROPS
St ore no l onger t han J mont hs . Makes about
dozen cook i es.
1 12 cups rai s i ns
1 cup wal er
3. cup s horleni ng
1 12 cups sugar
2 eggs
3 cups a| | - pur pose f| our*
1 12 lespoons sa| l
1 leaspoon ci nnamon
3. leaspoon baki ng powder
leaspoon soda
! leaspoon a| | spi ce
! leaspoon n ul meg
3, cup chopped n ul s
cup chopped maraschi no cher ri es
ea| ovem | o 40" ea| a - - amd wa| e,
- | m g occa- om a y, o m | wa| e oo - Ho 5
m m o | e- Oa m , e-eve / co p q o d \ x
- o| e g , - o ga , egg- amd e-eved q o d 5 |
m ema g ged e | - , m c o d g a - -
O op doo gm oy oo ded | ea-poo l o - 2 c me-
apa | o| o o gea -ed oa - g - mee| Ha-e o |
gm | oowm , o | o 1 0 m m o | e- kemove m
med a| e y l om oa - m g - ee| , coo Ca oe
-eved mmed a| e y ) \ ap, a oe a d l eeze
29 mi nules be or eservi ng, r emove |r ui led Drops
from reezer and un wrap. ' ace o - ev g p a| e,
| aw o coveed a| oom | empea | o e
* I f usj ng sel f - r i s i ng f l ou r, omi t sal t , ba k i n g powder a n d
soda.
PEANUT BUTTER CHI PPERS
Store no longer than J months. Makes about 4
dozen cookies.
1 can ( 1 4ounces) sweelened condensed
m| | k
Y2 cup creamy peanul buller
2 cups crushed who| e wheal | akes cerea|
1 package (6 ounces) sem| sweel choco| ale
p| eces
Heat oven to 350 . Mi x mi l k and pea n u t bu t t er
u n t i l s moot h . St i r i n cerea l a nd chocol at e pi eces.
Drop dough by rou nded t easpoon f u l s about
2 i nches apart ont o ungreased ba k i ng s heet .
Bake u n t i l l i ght brown , 1 0 t o 1 2 mi n u t es . Re
move i mmed i at el y f rom bak i ng s heet ; cool .
( Can be s erved i mmedi at el y. ) Wra p, l a be l and
f reeze.
20 m| nutes beore serv| ng, remove Peanul 8ult er
Ch| ppers r om reezer and unwrap. P l ace on ser v
i ng pl at e; t haw uncovered at room t emperat u re.
CHOCOLATE ALMOND CHI PS
Store no longer than 2 months. Makes about 4 dozen
cookies.
1 cup buller or margar| ne, solened
1 cup sugar
1 egg
leaspoon a| mond exlracl
cup roasled d| ced a| monds
2 cups a| | purpose |our
2 squares (2 ounces) sem| sweel cook| ng
choco| ate, me|led
Heat oven to 325 . Grease baki ng pan, 1 3 X 9 X 2
i nches . Mi x a l l i ngredi ent s except c hoc ol at e;
beat on l owest s peed of mi xer or by hand
u n t i l dough f or ms. Spread i n pan .
Bake u n t i l gol den brown, 35 t o 40 mi n u t es.
Dr i zz l e wi t h chocol at e. Cool s l i ght l y; c u t i n t o
1 - i nch s quares. Cool . ( Can be s erved i mmed i
at el y. ) Wrap, l abel and freeze.
20 m| nutes beore serv| ng, remove Choco| ale
A| mond Ch| ps rom reezer and unwrap. Thaw u n
covered at r oom t emperatu re.
F rozen / Desser t s 69
BROWNI ES
Store frosted brownies no longer than Z months,
un frosted brownies no longer than J months. Makes
32 cookies.
4 ounces uns weelened choco| ale
cup shorlen| ng
2 cups sugar
4 eggs
1 leaspoon van| | | a
1 cups a| | - purpose | our *
1 leaspoon bak| ng powder
1 leaspoon sa| l
1 cup chopped n ul s
Heat oven t o 350 . Grease baki ng pan, 1 3 2
i n c hes . Mel t c h oco l at e a nd s hor t en i n g i n l a rge
s aucepan over l ow heat . Remove f r om heat .
Mi x i n s ugar, eggs and va n i l l a. St i r i n r ema i n
i n g i ngred i ent s . Spread i n pa n .
Bake u n t i l brown i es st ar t t o pu l l away f r om
s i des of pan, a bou t 30 mi n u t es. Do not over
bake. Cool s l i ght l y. I f des i red, s pread your
favor i t e fr os t i ng on s l i ght l y cool ed brown i es .
Cut i nt o ba rs, abou t 2 X 1 Y2 i nches . Cool com
pl et el y o r u n t i l f ros t i ng i s f i r m. ( Can b e served
i mmed i at el y. ) Wr a p, l abel and freeze.
30m| nules be ore serv| n g, r emoveB rowni es rom
reezer and unwrap. Pl ace on s ervi ng pl a t e; t h aw
u ncovered at r oom t empera t u re.
* I f us i ng sel f - r i s i ng fl our , omi t ba k i n g powder a nd sa l t .
MI X- QUI CK BROWNI ES
Store frosted brownies no longer than Z months,
un frosted brownies no longer than J months. Makes
3 L 4 dozen cookies.
Bake f udgy or f udge cake brown i es as d i rect ed
on f udge brown i e mi x or f udge brown i e mi x
s u preme package. Coo l . I f des i red, s pread your
favor i t e f r ost i n g on cool ed br own i es . When
f r ost i ng i s fi r m, c u t i n t o 1 V2 - i n c h sq u a res. Wrap,
l abel and f reeze.
30 m| n ules beore serv| ng, remove Mi x- Qu| ck
Brown| es rom reezer and unwrap. Pl ace on s erv
i ng pl at e; t haw u n covered at room t emper at u re.
70 | |ozeI Oee| t
SPI CY TOFFEE TRI ANGLES
Store no longer than 4 months. Makes 4 dozen
cookies.
cup buller or margar i ne, soflened
cup brown sugar ( packed)
1 egg, separaled
1 leaspoon vani | | a
2 cups a| | - pu rpose f| our *
Y leaspoon sa| l
1 leaspoon ci nnamon
1 cup chopped wa| nuls
ea| ove | o 25" ` x ou | | e , - uga, egg yo -
ad va a 5| l ou , - a | a d c a mo
5 pead eve y ugea -ed j e y o pa ,
1 5 'z 1 d'z 1 c H u- dou g w | u oea| e
egg w | e 5p - e wa u | - o | op, pe-- | o
dou g Ha-e 1 ou \ e wa m, cu| | o
2 'z c -q uae-, | e cu| eac -q u a ed ago a
y a l Coo Ca oe - eved mmed a| e y )
\a p, aoe a d l eeze
20 mi nutes beore servi ng, remove 5pi cy Tohee
Tri ang| es from reezer and u nwrap. ' ac e o - ev
g p a | e, | a wuc oveed a| oom | empea| u e
VAk| AT| ON5
Hawai | an 5pi ce Tri ang| es. 5 u o-t | u | e 1 | ea- poon
g ge l o | e c a mo ad ' c 0 p c op ped
- a | ed ma cada m a 0| - t| a -ed coco
0 | | o| | me 1 c u p c mopped wa u| -
Creek Tri ang| es. 5 uo- | | u | e 1 | ea- poo gou d
ca da mom l o | e c a mo a d 1 ca 5
ou ce- ) d ced oa-| ed a mo d- l o| | m e 1 c u p
c mopped wa u | -
Orange-Choco| aleTr i ang| es. 5 u o-| | u| e/| ea- poo
c ove- ad 1 | a o e- poo ga | ed oa ge pee l o|
| e c a mo ad 2 pac -age- o ou ce- eac )
em wee| c oc o a| e p ece- | O | m e 1 c u p
c opped wa u| .
* I f u s i n g s el f - ri s i ng f l our , omi t sa l t .
Top row, l eft t o r i gh t : B rown i es ( page 69) , Apr i cot - Cher ry Bars ( page 71 ) and Hawai i a n S pi ce Tr i angl es . Bot t om
r ow, l ef t to r i ght : S pi cy Toff ee Tr i angl es, Mi x- q ui c k Dat e Bar s ( page 71 ) , Mi xed Nut B ar s ( page 71 ) and Orange
Ch ocol ate Tr i angl es.
MI XE D NUT BARS
St ore no l onger tha n o mont hs . Refri gera t e n o l onger
tha n 2 weeks. Makes 4 dozen cookies.
Base
1 cup buller or margari ne, solened
1 cup brown sugar ( packed)
1 egg yo| k
1 leaspoon van i | | a
2 cups a| | - pu rpose f| our *
Y leaspoon sa| l
To ppi ng
1 package ( 6ounces) bullerscolch pi eces
!z cup | i ghl corn syrup
2 lab| espoons buller or margari ne
1 l ab| espoon wal er
1 can ( | ounces) sa| led mi xed nuls
ea| ovem | o 350 . \ x 1 c o p oo| | e , | e - oga ,
eggyo - a md va m a 5| m | oo a m d -a ' | ' e--
evem y m oo| | om o| o m g ea -ed oa- m g pam ,
` ! m ce- Ha-e o m | ' g| oowm , a ooo |
2 5 m m o | e- Coo
\ x oo| | e-co| c p ece-, com -y o p, ! | a o e
-poom- oo | | e amd | eva| e m -a o cepa m Coo-
ove med o m ea| , -| mg occa- om a y, o m |
oo | | e-co| c p ece- ae me | ed , coo
5pead ou | | e-co| c m x| u e om coo ed oa- e
5p m - e m o | - om | op, gem | y pe-- m | o | opp mg
C o m | | opp m g - | m, a ooo | ! oo Co |
m | o 1z mc -q o a e- Cam oe -e ved mmed
a| e y ) \ap, aoe a md | eeze o cove a m d
e| ge a| e
30 mi nules beore servi ng, remove Mi xed Nul
Bars rom reezer and unwrap. ' ac e om -e v m g
p' a | e, | aw u coveed a | oom | empea | o e
* Do n ot use sel f - r i s i ng f l our i n t h i s reci pe.
MI X- QUI CK DATE BARS
l onger than 3 mon ths. Makes 32 cooki es.
Ha-e 1 pac-ae 1 4 oumce) da| e oa m x a-
d ec| ed, coo Co| m | o oa -, ! J m c . \ ap,
a oe a m d | eeze
30 mi n ules before servi ng, remove Mi x- Qui ck
Dale Bars f rom f reezerand unwrap. ' ace om -ev
mgp a| e, | awo m c oveed a | oom | empea| o e
| ozeI Oe- - e | - 71
APRI COT-CHERRY BARS
Store no l onger tha n 3 mon t hs. Makes 2Y2 dozen
cookies.
' cup waler
2 eggs
Y cup buller or margari n e, solened
Y cup brown sugar ( packed)
1 package ( 1 8. 5 ounces) ye| | ow cake mi x
!z cup drai ned chopped maraschi no cherri es
1 cup cul -up dri ed apri col s
Conecli oners' s ugar
ea| ovem | o 375 . Cea-e amd | oo j e y o
pam , 1 5 :1 d : 1 m c Hea| wa| e , egg- , oo | | e ,
oowm - oga a d a | | e c a-e m x dy ) o m |
- moo| 5 | m ema m mg ca-e m x , | ec e e-
amd a p co| -
5 pead evem y m pa m Ha- e 2d | o 25 m m o | e-
Coo | ooog y 5p m - e com|ec| om e - - oga
om | op Co| m | o oa- , 3 1 : m c e- Cam oe
-eved mmed a | e y ) \ ap, a oe a m d | eeze
30 mi n ules beore servi ng, removeApri col - Cherry
Bars rom reezer and unwrap. ' ac e om - ev m g
p a | e, | a w u m c oveed a | oom | empea | o e
RUSSI AN TEACAKES
Store no l onger t han 6 mont hs. Makes about 4
dozen cooki es.
1 cup bul l er or margari n e, solened
z cup conecl i on ers' sugar
1 leaspoon vani | | a
2Y cups a| | - pu rpose f| our *
Y leaspoon s a| l
cup i n e| ychopped n ul s
Conecli oners' s ugar
ea | ovem | o 400 . \ x o o | | e , 'z c o p com
| ec| om e -' - ua a d | m e va m ' ' a \o - m | ' ou ,
-a| | a m d m u | - u | ' doum o d- | oe| e. Sma pe
doo g m | o 1 mc oa - , p ace om o m gea-ed
oa- m g - ee|
Ha-e o m | - e| oo| mo| oowm , 1 d | o 1 2 m m o | e-.
\ e wa m, o m c om |ec| ome - - oga Cool .
Mo' ' m - ua aa m . \ap, a oe a m d | eeze
20 mi nules beore servi ng, remove kussi an Tea-
cakes from reezer and unwrp. ' ace om - ev mg
p a | e, | a w o m c oveed a | oo m | em
'
ea| o e
* Do n ot use sel f - r i s i ng f l our i n t hi s reci pe.
72 F rozen I Desser t s
BRAZI LI AN COF F E E COOKI ES
St ore no l onger t han 6 mon t hs. Makes about 4
dozen cooki es.

cup shorleni ng
z cup brown sugar ( packed)
z cup granu| aled sugar
1 egg
easpoons van i | | a
1 l abl espoon mi l k
2 cups a| l - pu rpose f| our *
z leaspoon sal l
. leaspoon soda
leaspoon baki ng powder
2 l ab| es poons powdered i n slanl cohee
ea| ovem | o 40" \ x - o| e mg, - oga - , egg,
va m a a m d m -. 5| ema g ged em| - .
5 a pe doog | o 1 mc oa - ' | doog - | oo
- o| | , c o m | ea- y | o a m d e. ) ' ace a ooo | !
m c e- apa | om o g ea-ed oa - g - ee| ' a| | em
oa - w | gea-ed | o - d p ped - oga p e--
o y ome d ec| om ) o w | gea-ed oo| | om
o| g a- - d pped - o ga , o | 's mc | c-
Ha-e o m | g | oowm, o | o 1 d m m o | e- Coo
Ca o e -eved mmed a | e y. ) \a p, a oe a d
| eeze
20 mi n ules beore servi ng, remove B razi | i an Co-
feeCooki esfromf reezerand unwrap. ' ac eom- ev
mg p a | e, | awu m cove ed a| oom| empea | o e
* I f us i ng se l f - r i s i ng fl our , omi t s al t , s oda a nd bak i ng powder .
Storehouse of Cookies
Thoroughl y cool baked cooki es before
freezi ng t hem i n a n a i rt i ght contai ner
or f reezer wrap. Un frosted cooki es store
better t han frosted cookr es. Baked
cO |haw ou t q u i ck l y.
To store rol l s of cooki e dough, freezer
wrap and freeze. Frozen dough keeps
5 to G mont hs. To bake : S l i ce t he frozen
dough wi t h a s harp k ni fe.
PECAN CRESCE NTS
St ore no l onger tha n 3 mon t hs. Ma kes abou t 3 dozen
cooki es.
1 packel or 2 sli cks pi e crusl mi x
1 cup conecli oners' sugar
1 cup grou nd or very i nel y chopped pecans
1 egg
leaspoon van i l | a
ConI ecl i oners' s ugar
ea| ovem | o 3 5J" \ x p e c o - | m x d y) ,
! c o p com | ec | ome - - oga a d | e peca m - 5|
m egg a md va a, ga | e d o og m | o oa . 1o m
doo g om| o g | y | o o edc o| coveed ooad ,
- m ead o m | - moo| 5 ape m | o : m c oa -
5 a pe oa - | o c e- cem | - om ogea-ed oa- mg
- ee| Ha -e o m | g | o ow , 1 d |o 1 5 m m o | e-
\ e wa m, o m c om |ec| om e - - oga Coo
Mo' m s Lgar agai n. \ap, l a bel a m d | eezeo
20 m| nul esbeforeservi ng, removePecanCrescenls
from f reezer and un wrap. ' ace om - ev mg p' a| e,
| aw o m coveed a| oom | e mpea | o e
CHI NES E ALMOND COOKI ES
St ore no l onger t han 3 mont hs. Makes a bout 3 dozen.
1 packel or 2 sl i cks pi e cr usl mi x
1 cupconfecl i oners' sugar
1 cup grou nd or ver y fi ne| y chopped
a| monds
1 egg
3 leaspoons al mond exl racl
Cranu| aled sugar
36 b| anched who| e a| monds
ea| ovem | o 40" \ x p e c o- | m x d y) ,
com |ec | ome - - o ga a m d a momd- 5 | m egg
a md ex| ac | , ga| e doo g m | o oa o m doog
o | o g | y | oo ed c o| coveed ooad, - ead
o m | - moo| . 5ape m | o | m c oa - , o m
g a o a| ed - o ga ' a | | em oa - o n
oa- m g - ee| o m | Y2 m c | cs, gen| p e- - a m
a mom d m cem| e o| eac coo- e Ha-e o m |
ed ge- a e g | oowm , o | o ! J m m o | e- Coo
\ra p, ' aoe a m d | eeze.
20 mi nules before servi ng, remove Chi nese Al -
mond Cooki es f r om reezer and unwrap. '' ace
om - ev m g p a | e, | aw o mcove ed a | oom
| empea | o e
DELUXE SUGAR COOKI ES
St ore no l onger t han J mon t hs. Makes about 5
dozen 2- to 21ri nch cooki es.
1 cup buller or margar i ne, solened
1 Y2 cups conecl i oners' sugar
1 egg
1 leaspoon vani | | a
Y2 leaspoon a| mond exl racl
2h cups a| | - pu rpose |our *
1 leaspoon soda
1 leaspoon cream o larlar
Cranu| aled s ugar
\ x oo | | e, com|ec| om e - - o ga , egg, va m a
amda momdex | ac| 5| m l oo , - oda a m dc eam
o| | a | a Cove , c ' ' 2 | o 3 oo -
ea| ovem | o 35" O v de doog m a | 1o m
ome a | om | o g | y l oo ed c o| coveed
ooad, o o m | 3 / 1 o mc | c- Co | m | o de
- ed - a pe- , - p m - e g am o a| ed - o ga om
coo- e- ' ace om g | y gea-ed oa - m q - ee|
Ha-e o m | g| o owm om edge- , | o 8 m m
o | e- kemove mmed a | e y | om oa- m g - ee| ,
coo Cam oe -eved mmed a| e y ) \ a p, aoe
amd | eeze
20 m| nules beore servi ng, remove De| uxe 5ugar
Cooki es rom reezer and un wrap. ' ace om - ev
m g p a| e, | a wo mcoveed a | oom| empea | o e
*I f us i ng s el f - ri s i ng f l our , omi t soda and crea m of t a rt ar .
Sweet Treats from the Freezer
Stored at 0, most candy stays fresh a
yea r or more. Overwrap wi t h freezer
wr ap. Marsh mal l ows and chocol ate
covered nu ts al so freeze wel l .
| ozemI Oe- - e | - 7J
CI N NAMON CRI SPI ES
Store no l onger t han 3 mon t hs. Ma kes a bout 2
dozen cri spi es.
Dough
1 cup bul l er
1 Y2 cups a| | - pu rpose | our *
Y2 cup dai ry sour cream
F i l l i ng
3 l ab| espoons sugar
1 leaspoon c i nnamon
S uga r Gl aze
3 lab| espoons sugar
1 lab| espoon wal er
Co| oo | | e m | o | o o w | pa- | y o em de 5|
m -oo c eam o m | | ooo g y m xed O v de
doo g m a |, w a p eac C 8 | o 1 2 oo -
\ x 3 | a o e- poo m - - uga a m d | e c m m a mom
1 o m a | o| doo g om | o - o g a ed, we l o o ed
c o| coveed ooa d ko m | o ec| a mg e, 2J
m c e- 5p m - e a | | e c m m a mom - o ga om
doo g ko op| g | y , oeg m m mg a| m a owemd,
- e| a- de. ko ' o| e a | o| doog m | oec| a mg e,
2J mce- 5 p m - e ema m m g c m m a mom
- o ga om doo g ' a ce oo- e emd o| o om
m a ow edge o| ec| amg e, p mc edge- | o - ea
- ec oe y Com | m o e | o o op | g| y, p m c edge
o| doog m | o o | o - ea - ec o e y \ ap a m d
c I I a | e a - | 1 o o 5 | oe m o omge | a m 48
oo -
ea| ovem | o 3 5J" Co | o m | o / mc - ce- ,
p ace - ce- 2 mce- a pa | om o mgea -ed oa- mg
- ee| \ x 3 | ao e- poom - - o ga a md | e wa| e ,
o o- om coo- e- H a -e o m | go dem oowm ,
2J | o25 m m o | e- , coo Ca m oe - eved mmed
a| e y ) \a p m eavy d o | y a o m m o m | o , aoe
amd | eeze.
25 mi nules beore servi n g, heal oven l o 375o .
kemove C m m a mom C - p e- | om | eeze a m d
o m wa p ' ace om o m gea- ed oa - m g - ee| , ea|
o m | o| , a ooo | 1 J m m o | e-
*Se l f - r i s i ng fl our c a n b e used i n t h i s rec i pe. Ba k i ng t i me
ma y be l onger .
74 | |oze m / Oe--e| | -
MI X- QUI CK CAKES AN D CUPCAKES
Store no l onger than 1 mont h.
Ha-e 1 pac-age ( 1 8. 5 oo mce- ) ol amy ol | me
l o ow mg ca-e m xe- a- d |ec| ed l o| c a-e- o|
c o pca-e-
Ye ow ca -e m x
|ev - l ood ca -e m x
\m | e ca-e m x
Cme||y cm p ca-e m x ( '1 9. 5 oo m ce- )
5oo | c |eam cmoco a| e l odge ca-e m x
5oo | c |eam wm | e ca -e m x
\ - cmoco a| e ca-e m x
|emom ca-e m x
Ha ma ma c a-e m x
Coo ca-e om w |e |ac - 1 m oo | Cam o e l | O-| ed
a m d - e|ved mmed a| e y ) ' a ce om o mg|ea-ed
oa- mg - mee|. | |eeze u mcove|ed 2 m ou |- . \| a p
m a' u m m u m | o , a oe a m d | e| o | m | o | |eeze| .
1o m - o |e a we - m a ped c a -e, do mo| - | ac-
amy| m mg om | op o| ' aye|- d u | m | m e ||eeze|
- | o|age | | me. '| e- - u |e om | op o| ca-e ca u -e-
w|a pp mg | o - | c - | o ca-e. )
1 hour 45 mi n ules beore s
p
rv| ng, remove Mi x
Qui ck Cake or Cupcakes ro
g
reezer, l haw i n
wrapper al room l emperat ure 45 mi n ul es. kemove
w

a ppe

ca | elo y | o p|evem | ca-el | om -| c - m g


|
'
w|appe| , | maw ca-e o mcove|ed a| |oom
| empe|a | o |e 1 moo ' o- | a m d -eve
FROSTE D MI X- QUI CK CAKE
St ore no l onger tha n 2 mon t hs .
'| epa|e 1 pac-age ( 1 4. 3 o| 1 5. 4 oo m ce- ) olyou |
l avo| | e c |eamy | ype l | o-| m g m x a - d ec| ed
' |o- | coo ed ca-e Ca m oe -e|ved mmed a| e y )
' |eeze o m c ove|ed ! m o o |- \| ap woodem
p c - - a e mo| mece--a|y a - l | o-| m g - -e| l |om
p |e m ma |y l |eez mg) , a oe a m d |e| o |m | ol|eeze|
2 hours

0 mi n ulesbeoreservi n g, remove|rosled
Mi x- Qu| c
g
Cake rom

reezer and | oosen wrapper.


1maw a| |oom | empe|a | o |e 2 moo |- Ca -e cam
oe - ce
g
a | | m - | me a | m oogm cem| e| w| oe
- omewma| l | o-| y ' ace om - e|v m g p a| e- amd
| ma w30 m mu | e-
MI X- QUI CK ANGE L FOOD CAK E
Store n o longer tha n b mon t hs.
Ha -e 1 pac-ae ( 1 o 1 6 ou mce- ) a me' |ood
ca-e m x a- d |ec| ed
_
oo a| ' ea- | 1 m oo |. Me
move l |om pa m ' ' ace ca-e om o mg |ea-ed oa-
m g- mee| . ' |eeze o mc ove| ed 1 m oo | \|ap, aoe
a md |e| o | m | o ||eeze| .
About 2 hours bcfore serv| ng, remove Mi x- Qu i ck
Ange| |ood Cake rom reezer, l haw i n wrapper
al room lemperalure45 mi nules. kemove w| a ppe|
ca |el o y | o p|evem | ca -e l |o m-| c- mg | ow| ap
pe| , | mawca-eo n cove|ed a| |OOG | empe|a| o |e
MI X- QUI CK GERMAN CHOCOLATE CAKE
Store no l onger tha n 2 mon t hS.
Ha-e 1 pac -age ( 1 8. 5 o
_
mce- ) Ce| ma m cmoco
a| e ca
_
e m x a - d |ec| ed Coo'
'| epa|e 1 pac-age { 9. 9 ou mce- ) coc om o | peca m
l | o-| m g m x a - d |ec | ed. ' |o- | ca-e Cam oe
-e|ved mmed a| e' y. )
' |eeze o m cove|ed Z m

o |- \| ap, aoe amd


|e| o | m | o l |eeze|
Aboul 1 h bu rs bfore ser v| ng, remove Mi x-
Qui ck Cer man Choco| aI e Cake rom reezer and
| o
g
sen wrappe
[
so l hal i l does nol louch frosl i ng
or cake. ima w a| oom | empe| a| o |e 1 m oo | Co |
c a - e m | o - e|v m g p ece- '' a ce om -ev mg p a| e
a m d | m aw 30 m m o | e-
For t he Sake of Cake
Ca

e do mo| l |eeze o| d. To p |evem|


c | u n m, -eep you | w|a pped, l| ozem
ca

e m a | | d comta me: . | l ma|| to


pac

ae ca

e m fam| | y po| | | om o| m-
| e p ece, wm cn | naw ou | qu c

| y amd
a :e m ce lo| | ne| u mcn oox. To |o:eca

e-
lo | a | oma4 | oG mom| n-,

eave | nem
u m l| o| ed.
OATMEAL SPI CE CAKE
St ore no l onger tha n 2 mont hs .
1 Y cups a| | - pu rpose |our *
1 cup qui ck-cooki ng oals
1 cup brown sugar ( packed)
Y2 cup granu| aled s ugar
1 Y2 leaspoons soda
1 leaspoon ci nnamon
Y2 leaspoon sa| l
Y2 leaspoon n ul meg
Y2 cup shorleni ng
1 cup waler
2 eggs ( Y2 l o
2
1 cup)
2 lab| espoons dar k mo| asses
Cocon ul Toppi ng (be| ow)
ea| ovem | o 35J Cea-e amd l o o oa- m g
pam , 1 3 2 mc e- \ea- o e a m ged em | -
excep| | opp mg m| o a ge m xe oow \ x om
ow - peed, - cap m g oow com- | a m | y, : m m
o | e Hea| o m g - peed , -c ap m g oow oc
ca - oma y, 3 m m o | e- 'oo m | o pa m
Ha-e o m | woodem p c - m -e | ed m cem| e
come- oo | c ea m , 35| o 4J m m o | e- , coo - g | y
5pead | opp mg om ca-e 5e| ovem c om | o a|
oo a md/ o 55d ' ace | op ol ca-e 3 m c e-
l om ea| Ho o m | | opp m g - go dem oowm
amd oo oo y, 2 | o 3 m m o | e- Ca m oe - eved
mmed a| e y )
Coo ca-e 1 m oo ' eeze o mcoveed 2 oo -
\a p, aoe amd e| o m | o l eeze
30 mi nules beore servi ng, remove Oal mea| 5pi ce
Cake rom reezer and | oosen wrapper. im aw a |
oom | empe a| u e ' l p a | c w ap ma oeem
u- ed , p acewoodem p c- a| m | eva - | opevem|
wa ppe l om | c- m | o | opp m )
COCONUTTOPP| NC
c up buller or margar i ne, me| led
cup brown s ugar ( packed)
Y2 cup | aked coconul
Y c upchopped pecans
3 l ab| espoons | i ghl cream
\ x a mged em| -
* Do n ot u s e sel f - r i s i ng f l our i n t h i s reci pe.
| ozem / Oe-e | - 75
BUTTE RY FREEZER CAKE
St ore no l onger tha n ! mon t h.
2
! cup bul l er or margar i ne, solened
11 cups sugar
2 eggs ( Y1 lo Y2 cup)
1 Y leaspoons vani | | a
3 cups cake | our or 21 cups a| | -pu rpose
|our *
2Y2 leaspoons baki ng powder
1 leaspoon sa| l
1 cups mi | k
Bul l ery |rosl i ng ( be| ow)
ea| ovem | o 35J" Cea- e amd l oo oa- m g
pam , 1 3 2 m c m e , o | wo mcm o | m ee
o m c oo m d aye pam - \ x oo | | e , - o ga ,
egg- amd vam a m a e m xe oow o m | l o hy
Hea| om g - peed , -c a p m oow occa om a
y, 5 m m o | e- Cm ow - peed, m x m l oo ,
oa- m g powde a m d - a | a | e ma| e y w | m -
'oo m | o pa m - )
Ha-e o m | woodem p c - m -e | ed m cem| e
come- oo| c eam , oo om g 45 | o 5J m m o | e- ,
aye - 3J | o 35 m m o | e- Coo ' o- | ca-e w |
H o | | ey ' o- | m g Ca m oe - eved mmed a | e y )
' a ce woodem p c- - a | m | eva - a ou m d | op ol
ca -e | o pevem | w a ppe l o m - | c- m g | o l o-|
m g \ a p, aoe amd l eeze
2 hours beore servi ng, remove 8ul l ery |reezer
Cake rom reezer. imaw m w| a ppe a| oom | em
pea | o e 1 m o o kemove w a ppe , | m aw ca -e
o m coveed 1 oo C , al | e | e l -| oo ol
| aw mg, c o | ca -e m | o - ev m g p ece- ' ace om
- ev mg p a| e amd | a w3J m m o| e- )
8UTTEkY |kO5T| NC
2
2
1 cups conecl i oners' sugar
2
1 cup bul l er, so lened
2 ou nces me| l ed u nsweelened
choco| ale (coo| )
1 leaspoon vani | | a
2 l ab| espoons mi | k
Hea| - oga , oo | | e , c oco a| e amd va m a m
- ma m xe oow om ow - peed Cad o a y oea|
m m - o m | - moo| amd l o hy
* I f u s i n g sel f - ri s i ng fl our , omi t ba k i n g powder a nd sa l t .
7b F roze n / Desser t s
Bes t Chocol at e Cake can be f r ozen i n t he pa n i n whi ch i t was ba ked; j u st wr ap i t wel l , pa n a nd a l l .
BEST CHOCOLATE CAKE
St ore no l onger tha n ! mont h.
2 cups a| | -pu rpose | our * or cake |our
2 cups sugar
1 leaspoon soda
1 leaspoon sa| l
z leaspoon baki ng powder
1
, cup waler
cup bull ermi | k
z cup shorlen i ng
2 eggs ( lo cup)
1 leaspoon vani | | a
4 ou nces me| l ed u nsweetened
choco| ale (coo| )
|| uhy Whi l e |rosli ng ( ri ghl )
Heat oven t o 350 . Grease and fl ou r bak i ng
pan , 1 3 x 9 x 2 i n c h es , or t wo 9- i nch or t h ree
8- i nch rou n d l ayer pans . Mea s u re al l i ngred i ent s
except fr ost i ng i n t o l a rge mi xer bowl . Mi x on
l ow s peed, sc rapi n g bowl cons t a n t l y, /z mi n u t e.
Beat on h i gh speed, sc rapi ng bowl occa s i ona l l y,
3 mi n u t es. Pou r i n t o pa n ( s ) .
Bake u n t i l wooden pi ck i n ser t ed i n cent er comes
out c l ea n, obl ong 40 t o 45 mi n ut es , l ayer s 30
to 35 mi n u t es. Coo l . F ros t cake wi t h fros t i ng.
Pl ace ca ke i n cake box . Wr a p box , l abel a n d
f reeze. ( F r ost i ng wi l l rema i n soft . )
2 hours beore serv| ng, remove 8esl Choco| ale
Cake rom reezer. Thaw i n box at room t empera
t u re 1 h ou r . Remove cake f r om box; t haw
u ncovered 1 hou r . ( Or, af t er t he f i r st h ou r of
t h awi ng, c u t cake i n t o s erv i n g pi eces . Pl ace on
s ervi ng pl a t e and t haw 30 mi n ut e5 . )
||U||Y WH| TE |kO5T| NG
cup sugar
cup | i ght corn syrup
2 lab| espoons waler
2 eggwhi tes ( cup)
1 leaspoon van| | | a
Mi x s ugar , cor n syr up and wat er i n s ma l l s auce
pan. Cover t i gh t l y; heat over med i u m heat u n t i l
mi xt u re boi l s vi gorou s l y. Unc over; boi l ra pi dl y,
wi t h ou t s t i r r i ng, t o 242 on candy t her momet er
( or u n t i l s ma l l a mou n t of mi xt u re s pi n s a G t o
8- i nch t h read when d ropped from s poon ) .
Wh i l e mi xt u re boi l s , beat egg wh i t es u n t i l s t i f
peaks f or m. Pou r hot syr up very s l owl y i n a
t h i n s t rea m i n t o t he bea t en egg wh i t es , beat i ng
const a nt l y on med i u m s peed. Beat on h i gh
s peed u n t i l s t i f peaks for m, add i ng va n i l l a
d u r i ng l as t mi n u t e of bea t i ng.
* I f us i ng s el f- r i s i ngf l our , omi t soda, sal t and bak i ng powder .
PASTRY
One- cr us t Pi e
One b or 9- i n c h
1 cupa| | -pu rpose | our *
leaspoon sa| l
!s cup p| us 1 l ab| espoon shorlen i ng or
! cup | ard
2 lo 3 l ab| espoons co| d wal er
Two b or 9- i n ch
2 cups a| | -pu rpose | our *
1 leaspoon sa| l
% cup p| us 2 l ab| espoons s horl en i ng or
% cup | ard
4 lo 5 lab| es poons co| d wal er
Two- cr us t Pi e
One 8- or 9- i n ch
2 cups a| | - pu r pose | our *
1 leas poon sa| l
2
h cup p| us 2 l ab| espoons s horleni ng or
2
h cup | ard
4 lo 5 l ab| espoons co| d wal er
Two 8- o r 9- i n ch
4 cups a| | - pu rpose | our *
2 leas poons sa| l
1 ! cups shorl en i ng or 1 ! cups | ard
cup co| d waler
\ea- o e l o o amd -a | | o m x mg oow Co|
- o| em g | ooog y 5 p m - e wa| e , 'I | a o e
- poom a | a | me, om | oo - o| em m g m x| o e,
m x m g w | | o - o m | a | o o - mo - | eed a m d
doo g a mo- | c ee m- - de o| oow 1 | o Z | ea
- poom - wa| e ca oe added | meeded ) Ca | e
doog m | o oa , | o m om| o g | y l o o ed c o|
coveed ooad a m d - ape m | o | a | | emed oo m d
'o ! Cm e c o- | ' e- o 1wo c o- | ' e , d v de
m a | a m d - a pe | o ! | a | | emed oo d ' o
Z 1wo c o- | ' e- , d v de m | o+pa| - ) ko doog
w | | o o ed - | oc- me| coveed o g p m Z
mc e- a ge | e m ve | ed e pam o d pa | y
m a | , | em m a | age m , o m |o d a m d ee- e m | o
pam
F rozen / Desser t s 77
' o Cme c o- | ' e, | m ove am g m g edge o|
pa | y l m c | om m o| pa ' o d amd o
pa- | y o mde , evem w | pam , | o| e a m doa-e
a- d ec| ed m ec pe ' o Ha-ed ' e 5e , p c-
oo| | om a m d - de | ooo g y w | |o - Ha-e m
4 ovem 8 | o 1 d m m o| e-
' o 1wo c o- | ' e, | o m de- ed | m g m | o
`
a- | y med p e pa m 1 m ove a m g g edge o|
pa- | y V2 m c | om m o| pa m ko - ecomd
oo m d o| doog ' o d m a | , | em m a | aga m ,
c o | | - - o - | eam c a m e-ca e ' ace ove | g
a m d o m |o d 1 m ove a m g m g edge o| pa- | y
1 m c l om m ol pam ' o d a d o | op edge
o m de owe edge, p e- - m g o m | o - ea -e
c o e y, | o | e Cove edge o| pa- | y w | ! | o
3 mc - | p o| a o m m o m | o | o pevem | exce-
ve oow m g Ha-e a - d ec| ed m ec pe ke
move |o I S m m o | e- oe| o e p e - dome
* I f u s i n g sel f - r i s i ng fl ou r, omi t s al t . Pas t r y made wi t h s el f
r i s i ng fl ou r di ff ers i n fl avor and t ext u r e.
Short of Pi e Pans?
I f you don' t wan t to ti e up you r pi e pans
i n t he f reezer ; do t hi s . Li ne pan wi t h an
al u mi n u m foi l ci r cl e, cut J i n ches l arger
t han t he pan. P ress foi l smoot hl y i nto
t he pan . P roceed as d i rected i n reci pe.
Freeze pi e, and when i t i s compl et el y
frozen, gr asp t he foi ' extens i ons and 'i ft
foi l and pi e from t he pan. Overwrap
wi th freezer wrap. Pl ace pi e i n box or
contai ner .
Becaus e frozen pi es are b u l ky, t hey t ake
up a great deal of freezer space. Sol u
t i on : Package you r own speci al pi e fi l l
i ngs i n f r ozen-food contai ners. When
ready to u se, par t i a l l y t haw i n contai ner .
Add non- f reezabl e i ngred i ent s and pou r
i n to past ry- l i ned p i e pans .
78 | |ozen / Oe--e| | -
FROZEN PASTRY CI RCLES
St ore no l onger tha n Z mont hs .
Us e one of t he fo l l owi n g :
Pasl ry or Two 8 - or 9- i nch
Two-crusl Pi es ( page 77)
4 sl | cks or 2 packels pi e cr usl mi x
( one 22-ounce-si ze package or l wo 1 1 -
ounce- si ze packages )
'epae pa- | y a- d ec| ed | o Z wo c o - | ' e-
| v de m | o 4 pa| - ko eac pa| 2 m c e-
| ae a| | aou m d | a mve | ed 8- o mcm p e
pam
5| ac- c c e- , w | waxed pa pe oe| weem , om
o m gea-ed oa- mg - ee| ' eeze o mcove ed 1
oo \ap -| ac -, a oe a m d e| o m | o | eeze
o peve| oea - m g, - | oe om l a| - o | ace
Baked Pi e 5he| | or One- cr usl Baked Pi e. 35 m| n-
ul es beore needed, remove 1 |rozen
p
aslry C| rc| e
r om reezer, p| ace on p| e pan. aw u m coveed
a| oom | empea | o e u m | - ol | , aoou| 2d m
o | e- ea| ovem | o 45" ca- e pa- | y gem | y m | o
pa i m ove ma g g edge ol pa- | y 1 m c m
l om m ol pa ' o d a d o ' pa- | y o mde ,
evem w | m pa , l u | e |o C e c u- | Ha sed ' e,
poceed a- d ec|ed ec pe ) ' o Hased ' e
5 e , p c- oo| | om a m d - de | mo oug y w |
l o s Ha-e o m | g| oowm , 8 | o 1 d m m o | e-
Two-crusl P| e. 25m| n ules beore needed, remove
2 |rozen Paslry Ci rc| es rom reezer, p| ace one on
pi e pan and oneon | al su race. Have ready. l ' ' mg
aw o mcoveed a| oom | empea | o e o m |
- o| | , aooo | 2d m m u | e- ea| ovem | o | empea
| o e de- ga | ed m c pe 'a- e pa- | y ge | y
m | o pa m . i m ove a m g m g edge o| pa- | y ''
m c | om m ol pa 'oo l m g i | o pa- | y
med p e pam ' o d - ecomd c c e a | , | em
m a | aga , cu| - | - -o - | ea m cam e-c ape
' a ce ove | mg ad o m |o d m ove a g mg
ede ol pa- | , 1 m c m l o o| am ' o d
am d o | op edge o m de owe edge, pe- - m g
om m | o -ea -ec o e y, | o| e Ha-e a- d ec| ed
FRESH APPLE PI ES
St ore n o longer tha n b mon t hs. Ma kes Z pi es.
Pas l ry or Two9- i nch Two- crusl Pi es
( page 77)
F i l l i ng for 1 pi e
cup sugar
Y cup a| | - pu rpose | our
!z l easpoon n ulmeg
h leaspoon ci nnamon
Dash sa| l
6 cups l hi n| y s | i ced par ed l ar l appl es
( aboul 6 medi um)
2 lab| espoons bul l er or margar i ne
ea| ovem | o 425" 'epae pa- | y \ x - o ga ,
| o o , m o | meg, c m m a mom amd -a | , | o- - w |
a pp e- o m m | o pa - | |y m ed p e pa m , do| w |
oo | | e kepea| | o -ec om d p e Cove w | | op
c u - | - w c m ave - | - c o | m | em, -ea -e
c o e y amd | o | e Cove dge- o| pa- | y w | !
| o 3 m c - | p- o| a o nm lo | o pevem|
exce- - ve o owm m g , emove |o ! 5 m m o | e-
oel oe p e-a edoe Hase u m | c o- | - a e o owm
a md j o ce oeg m - | o o o oo e | oo gm - | - m
c u- | - , 4d | o 5d m m o | e- Coo Ca m oe -eved
mmed a| e y )
Coo p e- o i | oae y wa , aoou | 2 ou -
eeze o m coveed o m | c omp e| e y l oze , a |
ea - | 3 m ou - ' | yoo p e| e | o emovep e- | om
pa - l O - | o| age, l eeze o m o u - 5ee No| e )
\a p, aoe a md e| u | o l eeze
1 hour 40
g
i nul es beore servi ng, remove |resh
App| e Pi e(s) rom reezer and unwrap. kep ace m
pam l y

o ave l ozem oo | o l pam ) iaw a |


oom | empea | o e 1 oo . Hea| m 35" ovem o
owe- | ac - po- | om 3 5 | o 4d m o | e-
Nol e. ' | yoo pe| e , m e p pam- w | a o m m o m
| o ' c c e- c o | 3 m c e- age a ' a ou m d | m a
m ve| ed p e pam - A| | e p e - ae c omp e| e y
| ozem , em | , | | p e- l om pam - w | |o
ex| em - om -
FRESH PEAR PI ES
Store no l onger tha n b mon t hs. Makes Z pi es.
Pasl ry for Two 9- i nch Two-crusl Pi es
( page 77)
| | | | | O 1 pi e
!z c upsugar
!s cup a| | - pu rpose f| our
h leaspoon mace, i des i red
4 cups s| i ced pared f resh pears
( aboul 7 medi um)
1 l ab| espoon | emon j ui ce
2 l ab| espoons bul l er or margari ne
ea| ovem | o 425" 'epae pa- | y \ x - oga ,
| oo amdmace, | o- - w | pea - o m m | o pa- | y
med p epam , - p m - e emom j o ce om pea -a m d
do| w | oo | | e kepea| | o -ecom d p e Cove
w | | op c o- | - w c ave - | - c o | | em,
-ea -ec o e y amd | o | e Cove edge- o| pa- | y
w | 2 | o 3 m c - | p- o| a o m m o m |o | o
pevem| exce- - ve o owm mg, emove |o' 1 5
m m o | e- oe| oe p e- a e dome Ha-e o m | c o -| -
ae oowm amd j o ce oeg m - | o oo oo e | oog
- | - m c o- | - , 4J | o 5 J m o | e- Coo Ca m oe
-eved mmed a| e y }
Coo p e- o m | oae y wa m, aooo | 2 oo -
' eeze o m coveed o m | comp e| e y | ozem , a |
ea- | 3 oo - ' | yoo pe| e | o emovep e- | om
p a m l o | oage, l eeze 6 mou . 5 e e N o| e. )
\a p, aoe a md e| o m | o | eeze
1 hour 40 mi nul es before servi ng, remove |resh
Pear Pi e( s) from freezer and u nwrap. kep ace m
pam | yoo ave l ozem o o | o | pa m } iaw a |
oom | empea | o e 1 oo ea| m 35 ovem o m
owe-| ac- po- | om 35 | o 4J m m o | e-
Nol e. ' | yoo pe| e , m e p epam - w | a o m m o m
lo c c e- c o | 3 mc e- age a a oo d | m a m
m ve | ed p e pam - A|| e p e- ae c omp e| e y
l ozem, gem | y || p e- | om pa m- w | |o
ex| em - om -
| oze / |e e| 79
CRANBERRY- APPLE PI ES
St ore no l onger tha n b mont hs. Makes Z pi es.
Pas l ry or Two 9-| nch Two- cr usl Pi es
( page 77)
F i l l i ng f or 1 pi e
1 3/ cups sugar
' cup a| | -pu rpose f| our
3 c ups s| i ced pared l arl app| es ( 2 l o 3
medi um)
2 c ups resh cr anber r i es
2 l ab| espoons bul l er or margar i ne
ea| ovem | O 425" ' epa e pa- | y \ x - oga
a m d | oo ' pa- | y med p e pa m , a | e m a| e
a ye- o| a pp e- , c a m oe e- a m d - oga m x| o e,
oeg m m m g amd em d m g w | a pp e- , do| w |
oo | | e kepea| | o - ecomd p e Cove w | | op
c o - | - w c ave - | - c u | m | em, -ea -e
c o e y amd l o | e Cove edge- w | 2 | o 3 m c
- | p- o| a o m m o m | o | o pevem| exce- - ve
oowm m g, emove| o 1 5 m m o | e- oe| oe p e- a e
dom e Ha-e o m | c o - | - a e o owm , 4J | o 5J
m m o | e- Coo Ca m oe - eved mmed a | e y }
Coo p e- o m | oa e y wa m, 2 oo - ' eeze
o m coveed o m | comp e| e y | ozem, a | ea-| 3
m oo - ' | yoo pe| e | o emove p e- | om pa -
l o | oage, l eeze 6 m ou . 5 ee No| e. ) \ap,
a oe amd e| o m | o | eeze
1 hour 40 mi n ul es beore servi ng, remove
Cran berry-App| e Pi e( s) rom reezer and unwrap.
kep ace m pam l yoo a ve | ozem oo| o| pam }
iawa | oom | empea| o e 1 oo ea| m 35"
ovem om owe- | ac- po- | om 35 | o 4J m m o | e-
Nol e. ' | yoo pel e , me p e pam- w | a o m m o m
lo c c e- c o | 3 m c m e- age a a oo d | a m
m ve | ed p e pam - Al| e p e- a e c omp e| e y
| ozem, gem | y | | p e- | om pam- w | |o
ex| em - om -
80 F rozen / Desser t s
Ch i l l t he l emon mi xt u re f or t h e c h i fon pi e f i l l i ng i n
t h e ref r i gerat or o r i n a bowl o f i ce a nd wat er u n t i l
i t for ms s of t mounds wh e n dr opped f r om a s poon .
LEMON CHI FFON P I E
St ore no longer tha n ! mont h.
9- | nch Baked P| e 5he| | ( Pasl ry or One
8- or 9-| nch One-crusl P| e~page 77)
! cup sugar
1 enve| ope un| avored ge| al | n
4 eggs, separaled
cup waler
7 cup | emon j u| ce
1 lab| espoon graled | emon pee|
! leaspoon cream o l arlar
z cup sugar
Bake pi e s hel l . Mi x 'z c u p s u gar and t h e gel at i n
i n s ma l l sa ucepa n . Beat egg yol k s , wat er a nd
l emon j u i ce; st i r i nt o s ugar mi xt u re. Cook over
med i u m heat , s t i r r i ng cons t a n t l y, j u s t u n t i l
mi xt u re boi l s . St i r i n pee l . P l ace pan i n bowl of
i ce and wat er or ch i l l i n ref r i ger at or , s t i r r i ng
occas i onal l y, u n t i l mi xt u re mou nds s l i gh t l y when
d ropped from s poon .
Beat egg wh i t es a n d crea m of t art ar i n l a rge
mi xer bowl u nt i l foamy. Beat i n 'z c u p s u gar,
1 t abl es poon at a t i me; beat u n t i l st i f a n d
gl os s y. Do n ot u nder beat . F ol d l emon mi xt u re
i n t o mer i ngue; p i l e i nt o ba ked pi e s hel l . ( To
serve t oday, ch i l l u nt i l set , at l eas t 3 h ou rs . )
F reeze u n covered 1 Y2 h ou rs . P l ace wooden pi c ks
at i n t erva l s a rou nd t op of pi e to prevent wr a pper
fr om s t i c k i n g t o pi e. Wrap, l abel and ret u rn t o
f reezer .
1 hour 30m| nules beore serv| ng, remove |emon
Ch| on P| e rom reezer. Thaw i n wrapper i n
ref r i ger at or .
VAk| AT| ON
L| me Ch| hon P| e. Su bs t i t ute l i me j u i ce for t he
l emon j u i ce and grat ed l i me peel f or t he l emon
pee l . Add a few d rops green f ood col or to
i n t e n s i fy c ol or .
PUMPKI N CHI FFON P I ES
Store no longer than 2 months. Makes 2 pies.
Two 8aked P| e 5he| | s ( Pasl ry or Two 8-
or 9| nch Onecrusl P| es~page 77)
1 cup brown sugar (packed)
1 lab| espoon p| us 1 leaspoon u n| avored
ge| al| n
z leaspoon sa| l
leaspoon g| nger
leaspoon c| nnamon
z leaspoon nulmeg
1 can (16 ounces) pumpk| n
4 eggs, separaled
cup m| | k
leaspoon cream o l arlar
cup granu| aled sugar
Bake pi e s hel l s . Mi x br own s uga r, gel at i n , sa l t ,
gi nger , c i n n a mon and n u t meg i n med i u m s auce
pan . Beat pu mpki n , egg yol ks and mi l k ; st i r i n t o
brown s uga r mi xt u re. Cook over med i u m h eat ,
F rozen I Dessert s 81
I n ser t wooden pi c k s ar ou n d t h e t op of t h e com
p l et ed pi e, t hen wr ap i t f or f r eez i ng. The p i cks pr e
vent t he wr apper f r om st i c k i ng t o t he pi e.
s t i r r i ng cons t a n t l y, j u st u n t i l mi x t u re boi l s . P l ace
pan i n bowl of i ce and wat er or c h i l l i n re
f r i ger at or , s t i r r i ng occa s i on a l l y, u n t i l mi x t u re
mou n ds s l i gh t l y when d ropped from s poon .
Beat egg wh i t es a n d cr ea m of t ar t a r i n l a rge
mi xer bowl u n t i l f oa my. Beat i n gra n u l at ed
s u gar , 1 t abl es poon at a t i me; beat u n t i l s t i ff
a nd gl os s y. Do not u nderbeat . Fo l d pu mpk i n
mi xt u re i n t o mer i ngue; p i l e i n t o ba ked pi e
s h e l l s 3 c u ps f i l l i ng for eac h pi e) . Gar n i s h wi t h
wh i pped crea m i f des i red. ( To serve t oday, ch i l l
u n t i l set , at l eas t 3 h ou rs . )
F reeze u n covered 1 V2 h ou rs . Pl ace wooden pi c ks
at i n t erva l s a rou n d t op of p i e to prevent wra pper
fr om st i c k i n g t o pi e. Wrap, l abel and ret u r n t o
fr eezer .
1 hour 30 m| nules beore serv| ng, remove Pump-
k| n C
g
| on P| e( s) r om reezer. Tha w i n wra pper
i n ref r i gerat or.
b2 | oze/ |ee |
CHOCOLATE P I E DE L UXE
Sto re no l onger tha n 2 mont hs .
Craham Cracker Crusl ( be| ow)
1 6 | arge marshma| | ows or 1 !z cups mi ni al ure
marshma| | ows
cup mi | k
1 bar ( 8 ounces) mi | k choco| al e
1 enve| ope (aboul 2 ounces) desserl
loppi ng mi x or 1 cup c hi | | ed whi ppi ng
cream
' epae c o | ' l yoo wa| | o emove p el om
pa a l| e l eez g, e p e pa oel oe pe- g
c o mo- w | a o m o m lo c c e c o | 3
c e a ge a a oo d | a ve | ed p e pa )
ea| ma - ma ow- , m ' - a d coco a| e ove
med o m ea| , | g co - | a | y, j o - | o |
ma ma ow a d coco a| e me | C o |
| c -eed
'epae de- e | | opp g m x a d ec |ed o
pac -age ' l o - g w pp g cea m, oea|
c ed oow o | | ll ) 5| ma ma ow m x
| o e, lo d | ow pped | opp g 'oo | o c o |
io eve| oday, c o | e| , a | ea- | 3 oo - )
' eezeo mcoveed o | p e - comp e| e y| ozem,
aooo | 3 oo - Cem | y || p e | om pa m w |
| o ex| e - om \a p, e oe a de| o m | o | eeze
30 m| nules beore serv| ng, remove Choco| ale P| e
De| uxe rom reezer. 'wap ad ep ace pam
l yoo ave l oze oo| ol | e pa . kew ap )
iaw m w appe a| oo | empea | o e ' l de
- ed , ga - w | | oa- | ed - veed a mod-
CkAHAM CkACK|k CkU5T
ea| ovem | oU . \ x . c o p- ge am c ac-e
c o mo- a ooo| ZUcac-e- } , | ao e- poom - oge
e md cop oo| | e o maga e, me | ed ' e--
m x| o e | m y amd evem y aga - | oo| | om a m d
- de o| ' mc p e pa m H e -e | m m o | e-
Af t er f r eez i n g 6 hou r s, l i f t pi e f r om pa n , u s i n g foi l
ext e n s i ons .
PECAN PI ES
Store n o l onger tha n ! mont h. Makes 2 pi es.
Paslry or Two 9- | nch One- cr usl P| es
( page 77)
6 eggs
1' cups sugar
1 leaspoon sa| l
~ cup bul l er or margar| ne, me| led
2 cups dark or | i ghl corn syrup
2 cups pecan ha| ves or broken pecans
ea| ovem | o 35" ' epa e pa-| y Hea| egg-,
- o ga , - a | , oo| | e ad - y o p w | o| a y oea| e
5p m - e l cop peca - eve y eac pa- | y
ed p e pa m 5 ow y poo ! c o p- | g o
peca - eac pa Ha - e o | | g - - e| ,
U | o 5J m m o | e- Coo Ca oe - eved m
med a| e y )
Coo p e- ! oo - ' eeze o coveed a | ea - |
3 oo - ' l yoo p el e | o emove p e- l o mpa -
l o - | oage, l eeze o oo - 5 eepage ) \ap,
a oe a d e| o | o l eeze
20 m| nules be ore servi ng, remove Pecan P| e( s)
r om reezer and unwrap. kep ace pa l yoo
ave l oze oo | ol pa kew a p ) iaw m e
| gea| o 2J m o | e- | o a ow pa- | y | o -ol | e
' g - eadyl o c o | | g d ec| y | om| eeze )
Special
Feezer
Hels
Pl an, Buy and Use a re t he key words for maki ng
t he most effi ci ent use of you r freezer . The more
frozen food you keep i n stock and use, t he more
you benefi t from own i n g a freezer .
Pl ah : Mar k you r packages wi t h t he date t hat
ends t he recommended storage per i od. The way
you ar range you r food i n t he freezer can hel p
you t o use i t i n good t i me, t oo. I nstead of di vi d
i ng i t i n to meat , vegeta bl es and desserts, you
cou l d ass i gn sepa rate freezer areas for food to
be used th i s mont h, next mont h, etc. Al ter na
t i vel y, keep a r u n n i ng i nventory, stor i ng you r
packages i n t he order o f "ex pi rat i on" dates.
Before you set out t o r est ock you r f reezer,
check you r cal endar for t he ent ertai n i n g you
wi l l do i n t he next mont h or so. Then pl an you r
pu rchases to t ake car e of you r nor mal needs, of
enter ta i n i n g, and of s ome u n foreseen c i rcum
stances, too.
Buy : Wi t h a f reezer, you can enj oy t he best
foods at the l owest pr i ces a l l the t i me-i f you
t ake advantage of you r s u per mar ket' s "speci al s "
and of t he f ood t hat costs l ess because i t i s i n sea
s on. Make s u re t hat t he food you buy i s i n t op
condi t i on. You may wart to prepare . a f reezer
reci pe wi t h t he f ood you bought, or package i t i n
s mal l er port i ons . Whatever you d o wi t h i t, get
the food i n to you r freezer as soon as you can .
Use: I t pays you hands ome di vi dends t o l abel
packages accu ratel y before freezi ng. Label i n g
d i rect i ons are on page 85 . Every freezer reci pe
i n t h i s book car r i es i ts owr storage i n st r uct i ons.
When you want to freeze food prepared f rom
other reci pes, cons u l t t he gener al freez i n g di rec
t i ons on pages 88 t hrough 90.
Now t hat t he exci t i n g possi b i l i ty exi sts, con
s i der t he el ect ron i c oven-a r eal compl ement t c
you r freezer, s i nce i t' s i deal for frozen food.
F rozen food can be def rosted i n mi n utes i n t he
el ect roni c oven. One s mal l not e of cau t i on : fol
l ow t he man u fact u r er ' s d i rect i ons met i c u l ousl y.
You ' l l fi nd t hat you need t o make changes from
you r nor mal packagi n g and t i mi n g p rocedu res.
Happy F reezi n g !
84 Speci al Freezer Hel ps
COOL QUICKLY

WRAP
Have you not i ced how t he freezer reci pes tel l
you to cool t he food qu i ckl y after cook i n g? The
l ess t i me t h i s f ood spends at temperat u res be
tween 45 and 1 40, t he better. I f you a l l ow
foods to rema i n at these temperat u res for more
t han J or 4 hou rs, t hey may not be safe to eat.
Remember t hat i n t hese reci pes t h i s t i me span i n
c l u des a l l t h e t i me t h e food remai ns i n t h i s tem
perat u re r ange. So speed t he cool i n g process !
Hot foods can be pl aced r i ght i n t he ref r i gera
tor provi ded t hey don' t r ai se t he refr i gerator
temperat u re above 45 . A l ar ge - quant i ty of hot
food s hou l d be cool ed i n a bi g bowl ( or a s i n k)
fi l l ed wi t h col d water and i ce t hat a l most reach
the t op of the food contai ner. Repl ace i ce as i t
mel t s ; freeze the food as soon as i t i s cool .
I f food i s t o mai ntai n i t s h i gh qua l i ty i n t he
freezer, i t must be stored i n wr aps or contai ners
whi ch are moi stu re- and vapor- proof. The con
tai ners and wr appi n g mater i al s t hat you buy
s hou l d be des i gned for t he pu rpose for whi ch
you use t hem. Some are made for t he freezer,
ot hers for the ref r i gerator. I t' s i mportant to use
t he r i ght t ype and t he r i ght s i ze, so check t hei r
l abel s . When you wrap, p ress ou t t he a i r-and
wr ap t i ght l y. Cl ose packages wi th tape.
Speci al t i ps on wr appi ng and storage : For easy
separat i on, pl ace freezer wr ap between i n di
vi du a l patti es, chops a n d s mal l steaks; or wrap
t hem i nd i vi dua l l y and f reeze before putt i ng
t hem i nto a f reezer bag. Protect fragi l e foods
wi t h a box ; pl ace t he freezer-wr apped food i n
t he box, or overwrap t he box. Si nce food ex
palds i n f reez i n g, make su re a contai ner has
enough room for expans i on. When you h ave to
freeze a mi xt u re of s ol i d and l i qu i d food i n a
conta i ner whi ch i s too l a rge, fi l l t he s pace be
tween t he food and t he l i d wi t h cr u mpl ed
freezer wr ap.
There are casserol es now on t he mar ket de
s i gned t o go di rect l y from freezer t o oven. Why
not s pl u rge a bi t amd buy s ome of these ?
LABEL
NamC OkCC pC
Iat- tagC I ngtCd Cnt
$tOtagC1 mC
Speci al F reezer Hel ps 85
Di d you ever l ook i nto you r f reezer and wonder
what you' d put i nto one of t he packages or con
tai ners t her e? I t' s better not t o rel y on you r mem
ory, especi a l l y i f you make good use of you r
freezer and keep i t wel l stocked. Label you r
packages before you p u t t hem i n t he freezer .
What you wi l l need a re l abel s, a grease penci l
or a fel t- t i pped pen, and f reezer tape. Keep
t hese handy wi th you r packagi ng mater i al s so
you won' t be tempted to s muggl e an u n l abel ed
package i nto t he f reezer.
Here' s t he i nfor mat i on you' l l need to i ncl ude :
Name of Reci pe: Copy i ts exact t i t l e f r om t he
cookbook. I f you have more t han one package
from t he same reci pe, note that on the l abel .
Last-stage I ngredi ents : I f you r reci pe cal l s for
addi t i onal i ngredi ents after you take t he food
fr om t he f reezer, note t hi s on t he l abel .
Book Page: Copy t he n u mber of t he page or
whi ch you r reci pe appear s. You ' l l need to refer
to t hat page agai n l ater for t he i nst r uct i ons
wh i ch fol l ow t he and t he bol dface type.
Number of Servi ngs : Wr i te down the n u mber of
servi ngs you r package contai ns . (You' l l fi nd t he
n u mber of servi ngs each reci pe provi des pr i nted
bel ow i ts t i t l e. ) Ou r cal cul at i ons are based on
average servi ngs. I f t here a re hearty eaters i n you r
fami l y, take t hat i nto accou nt . J ust wr i te down
how many s ervi ngs t he package wi l l provi de
for you r hu ngry crew.
Storage Ti me: Look at the recommended stor
age t i me for you r reci pe-i t' s gi ven di rect l y under
t he t i t l e. Now f i gu re out when you r package
s houl d be used ; put that date on you r l abel .
I f you l eave you r package i n t he freezer beyond
t he recommended storage t i me ( see pages ddto
90) , you r food won' t spoi l -bu t i t may begi n to
l ose some of i ts f l avor, moi stu re or text u re.
Your Own Reci pes and Other Foods : Label t hem
wi th t he same t ype of i nformat i on as you put on
you r Do-Ahead packages. When you f reeze
meat, note i ts wei ght . For you r own reci pes,
wr i te down and keep you r own i nst r uct i ons for
reheat i ng or l ast-stage i ngredi ents.
8b Speci al F reezer Hel ps
. . . AND FREEZE
Freezer Types
When i t comes to buyi ng a freezer, you wi l l fi nd
that you have a choi ce of th ree bas i c types : t he
refri gerator wi t h a freezer u n i t ; t he u pri ght
freezer-wi t h s hel ves from top t o bottom; and
t he freezer chest-wi t h baskets and d i vi ders .
I f you are s hort of fl oor space or you don' t need
a great deal of freezer space, the refr i gerator
freezer may be you r best bet. I n a ref r i gerator
freezer, t he storage capaci ty of you r freezer wi l l
b e between 2 and 1 0 cubi c feet. A model wi th a
freezer u n i t t hat i s compl et el y i ns ul ated from t he
refr i gerator i s des i rabl e because s uch freezers
can mai ntai n a const ant temperatu re of 0. I f
you r freez i ng compar t ment does not remai n at
0 , t he food you store t here s houl d be used
wi t h i n a week or two.
You may need the freezer space provi ded by an
u pr i ght freezer or a freezer chest . Are you won
der i ng how bi g a freezer you s hou l d buy? I n ad
di t i on t o q uest i ons of fl oor s pace and pr i ce, l et
you rsel f be gu i ded by t he si ze of you r fami l y
a l l ow 5 cubi c feet per person-and t he amount
of prepl anni ng you want t o do.
Freezer Temperature
The temperat u re for freezi ng and stor i ng food
i s 0 or l ower. At a l ow temperatu re ( 0) , foods
freeze faster and t here i s l ess breakdown i n t hei r
cel l u l ar st r uct u re. Therefore, t he foods are more
apt to reta i n t r ue fl avor and fi rm text u re.
Chest and u pr i ght freezers ( and the fu l l y- i ns u
l ated refr i gerator-freezers) are desi gned t o stay
at a constant 0 temperatu re. Be s u re t he cont r ol
sett i ng of you r freezer i s cor rect-use a freezer
t her mometer.
Food Freezi ng
At any one t i me, freeze on l y as much food as
you can pl ace agai nst a freezi ng s u rface. The
faster you r food freezes, t he better i t retai ns
fl avor and textu re. F or fast freezi ng, food pack
ages s hou l d be i n di rect contact wi t h a f reezi n g
s u rface, a t l east 1 i nch apart s o t h e a i r can ci r cu
l ate. ( Once t he food i s frozen sol i d, you can
st ack packages. )

N N \
Y V
l ~
V l
\ l
l l
l \ \
! `
I
`
-
.

. .
`

..

,, .
,

,- - - , _

-
- - . .
Speci al F reezer Hel ps 87
When you want to f reeze food i n l arge quant i
t i es, guard agai nst a r i se of temperatu re i n you r
f reezer . Reduce you r freezer temperatu re to
-1 0 or l ower about 24 h ou rs before you put a
l arge amount of unfrozen food i nto you r freezer.
Th i s way, you r food wi l l be frozen sol i d i n 1 0
t o 1 2 hours.
I t' s i mport ant t hat you know exactl y what tem
peratu re i s mai ntai ned i n you r freezer-espe
ci al l y when you' re freez i n g foods. We st rongl y
recommend t hat you buy a f reezer t her mometer.
Check t he t her momet er often, and make s ure
t hat you r freezer actua l l y mai ntai ns a t empera
t u re of 0 or l ower.
Defrosti ng and Cl eani ng
Above al l , read t he manufactu rer' s i nst r uct i ons
carefu l l y.
Unl ess you have a sel f-defrost i ng freezer, de
f rost i t as soon as you see t hi ck f rost. Trans fer
you r frozen food t o t he ref r i gerator. I f necessary,
pi l e frozen foods i n to a l au n dry basket and cover
wi th newspapers or a bl an ket. To s peed t he de
f rosti n g, have an el ectri c fan bl ow i n to the
freezer, or pl ace pans of warm water i n the
f reezer. Wash wi th a sol ut i on of 3 t abl espoons
soda to 1 quart water, or wi th a mi l d detergent
sol ut i on. Dry t horoughl y before resett i ng tem
peratu re cont rol .
Emergenci es
I n case of power fai l u re or mechan i cal defect,
keep t he freezer closed. I n a fu l l freezer t hat i s
kept at 0, l i t t l e or no t hawi ng wi l l take pl ace
wi th i n the fi rst 1 2 to 20 hours.
I f you r freezer mi ght be out of commi s s i on for
more t han a day and you a re stor i n g a l ot of food,
you wi l l want to take act i on. You can take t he
contents of you r freezer to a f rozen food l ocker .
Or you can buy d ry i ce. Wear h eavy gl oves
when you handl e d ry i ce. Lay cardboard over t he
packages i n you r f reezer, and pl ace t he dry i ce
on t he cardboard; do not pl ace i t di rectl y on t he
packages. A 50-pound bl ock of dry i ce wi l l pre
vent foods from t hawi ng for 2 to 3 days.
88 Speci al Freezer Hel ps
GENERAL
RECOMMENDATIONS
FOR FREEZER STORAGE
Let th i s 3-page sect i on of gener al i nst r uct i ons be
you r gu i de when you want to freeze food pre
pared from you r own reci pes-or pu r chased
products. There' s no need to cons u l t these pages
when you freeze reci pes from t h i s book. Each
Do- Ahead reci pe has i ts own speci fi c storage
i nst r ucti ons-these have been thoroughl y tested.
Appetizers
Storage Ti me: 1 to 2 mont hs
Recommendati ons : I t i s best to freeze hors
d' oeuvres and pastry before baki ng.
Deep-fr i ed appet i zers-s uch as t he Ch i l i Cheese
Fri es on page 41 -can be frozen after fryi n g and
ten reheated i n t he oven .
Meat, Poul try, Fish
Storage Ti mes : See pages 9, 1 9, 23, 24 and 30.
Recommendati ons : F reeze fr esh meat, poul t ry
and fi s h as p rompt l y as possi bl e. One way to
freeze cl eaned f i sh i s i n a waterproof contai ner ;
cover t he f i s h wi t h water and freeze.
I f you t haw meat, pou l t ry or fi sh before cooki ng,
start cooki ng t hem wh i l e t hey a re sti l l ch i l l ed.
F rozen roasts requ i re ' /s to ' /z more t han t hei r
nor mal cooki ng t i me. For s mal l roasts, t he addi
t i onal cooki ng t i me wi l l be cl oser to 1 h, for l arge
roasts, cl oser to ' /
Cooked meat i n sauce and l eftover roasts freeze
very wel l , as a ru l e; i f poss i bl e, t hey s houl d be
s l i ght l y undercooked before freezi ng.
Cooked di shes can be taken from t he freezer
and heated wi t hout thawi ng. Heat i n t he oven
( use the i nst r uct i ons for Swi ss Steak, page 1 4, as a
gu i de) , or pl ace i n a s ki l l et and add a l i tt l e water
( see t he Pepper Steak i nstruct i ons, page 1 3) .
We don' t recommend t hat you freeze f r i ed
meat, pou l t ry or fi s h, s i nce these fri ed foods wi l l
often devel op a ranci d or war med-over fl avor.
Somet i mes, however, fr i ed foods can be frozen.
Take a l ook at t he reci pes for Sweet and Sou r
Por k ( page 1 9) , F ri ed Chi cken ( page 29) , and
Batter- f r i ed Fi s h ( page 30) . Note t hat t hei r rec
ommended storage t i mes a re very s hort.
Speci al F reezer Hel ps 89
Mai n Di shes
Storage Ti me: About J months
Recommendati ons : I n adapt i ng you r own reci pe
to freezer storage, fi nd a Do-Ahead reci pe t hat
cl osel y resembl es you r own. Base t he prepara
t i ons for freez i ng, t he st or age t i me, heat i ng and
compl et i ng of you r reci pe on t he i nst r ucti ons
for t he Do-Ahead reci pe. Check t hrough t he
Do-Ahead rec i pes for i ngred i ents t hat are added
j ust before s ervi ng, and obs erve t he same pro
cedu re; t hose i ngred i ent s do not freeze wel l . I n
prepar i ng you r mai n di s h, wor k accordi n g to t he
food temperat u re r u l es on page d4, and remem
ber t o r eheat you r di s h q u i ckl y.
Frui ts and Vegetabl es
Storage Ti mes :
Ci t r us Fr u i ts . . . . . . . . . . . . . . . . . . J to 4 months
Ot her Fr u i ts . . . . . . . . . . . . . . . . . . 1 year
Vegetabl es . . . . . . . . . . . . . . . . . . . 1
y
ear

Recommendati ons : Let you r produce man ad-
J
vi se you on t he var i et i es t hat f reeze best; new
/ var i et i es-devel oped speci fi ca l l y for freez i n g
wi l l be ava i l a bl e before l ong. F reeze fr u i t and
vegetabl es at t he peak of t hei r r i peness. For
good freez i n g i ns t r uct i ons , check t he bookl et
t hat came wi t h you r freezer, t he Un i ted States
Depart ment of Agr i cu l t u re or a l ocal u n i vers i ty.
Breads
Storage Ti mes :
Qu i ck B reads . . . . . . . . . . . . . . . . . 2 to J mont hs
Yeast B reads . . . . . . . . . . . . . . . . . . 9 months
Recommendati ons : Bake b reads before freez
i ng; breads baked after freez i n g wi l l be s mal l er
and tougher. Overwrap t he bread you buy i f i t
i s t o stay i n t he freezer for more t han one week.
To thaw at room temperatu re, keep breads
wrapped-at l east i n the beg i n n i n g. To t haw and
heat breads i n t he oven, set oven at 350 ; heat
i n g t i me wi l l va ry wi th s i ze. For q u i ck t hawi ng,
f reeze rol l s or n u t b read or coffee cake s l i ces i n
d i vi dual l y wr apped. Check t h e reci pes on pages
50 to 60 for s tandard i n st ruct i ons for t hawi ng
or heat i ng bread or coffee cakes.
90 Speci al F reezer Hel ps
Cakes
Storage Ti mes :
F rosted . . . e . . e . . e . . e . . . . . . e . . 1 to 2 mont hs
Unf rosted e . . e . . . . e . . . . . . . . . . 4 to o mont hs
Recommendati ons : F reeze f rosted cakes wi t h
out wr appi ng; freezer wr ap t hem as soon as
t hey ar e fi r m. To prevent cr ush i ng, pl ace cake i n
box; overwrap box. F rost i ngs that freeze wel l
( not a l l of t hem do) are gi ven i n reci pes i n th i s
book. Cqnfect i oners' sugar and f udge f rosti ngs
f reeze par t i c u l ar l y wel l .
Cooki es
Storage Ti mes :
F rosted . . . . . . . . . . . . . . . . . . . . . 2 to 3 mont hs
Unfrosted e . o e . . e . . . o . . e . . e . . 9 t o 12 months
Recommendations: Near l y a l l cooki es-ba ked or
u n baked-can be frozen . For speci f i c storage
t i mes, l ook th rough t he reci pes on pages oo to
73. When you freeze several cooki e var i et i es i n
t he same contai ner, t he l east storabl e cooki e
shou l d s et t he storage t i me. F reeze frosted cook
i es u ncovered unt i l t hey are fi r m; t hen wrap. For
addi t i onal freezi ng suggest i ons, s ee the notes on
page 72.
Pi es and Pastry
Storage Ti mes :
Chi ffon Pi es e . . . e . e e . . e . . e . . . e . . . . 1 mont h
Other Pi es e e . . e e e . . . . . e e . . . e e . . . . 4 mont hs
Pastry . e . . . . e . e e . e . . . . e . e . . e . . . e . 4 mont hs
Recommendati ons : To prevent soggy c rusts,
bake pi es before freezi ng. E mpty pi e s hel l s can
be frozen u n baked ; t hen t hey s hou l d not be
thawed before baki ng. Do not t ry to freeze
custard or cream pi es or pi es wi th a Ier i ngue
toppi n g. To t haw chi fon pi es, l eave t hem
wr apped i n t he ref r i gerator for 1 1 /2 h ou rs. Thaw
i n g and h eat i n g di rect i ons for dou bl e- cr ust pi es
appear i n reci pes on pages 78 and 79. To heat a
pi e t hat is i n a pan made of a l u mi n u m foi l , pl ace
a baki n g s heet u n der t he pi e pan for brown i n g.
Your
Refrigrtor:
Short-Term
Pli
Your
Refrigerator:
Short-Ter0
Pli
/ic!JreJon !hepreceJingpage:
Mar i nated Roast Beef ( page 9/;
You r ref r i gerator i s an ol d f r i end, one you prob
abl y take for granted. But i t can serve as one of
t he bes t ki tchen hel pers you cou l d have. I n t he
fol l owi n g pages, you ' l l fi nd reci pes for food you
can prepare ahead of t i me and store i n t he ref r i g
erator . Some of these reci pes can be prepared
one day ahead ; others-for foods t hat wi l l keep
l onger, s uch as sal ads, yeast rol l s and cooki es
can wai t i n you r ref r i gerator for 2 days o r more.
Before servi ng t i me, l ook u p t he servi ng i n st r uc
t i ons wh i ch fol l ow t hi s symbol - ; t hey a re i n
bol dface type toward t he end o f t he reci pe. I f
you store you r prepared food i n an oven proof
pan or baki ng di sh, you ' l l be abl e to t ransfer i t
di rect l y f r om t he ref r i gerator to t he oven.
You r ref r i gerator-whi ch shou l d be s et at 40
or l ower-i s l ess efecti ve t han you r freezer i n
stoppi ng a l l bacter i al act i vi ty. We t herefore rec
ommend the fol l owi ng safeguards :
T Buy fresh food of top qual i ty.
Z As soon as you get home fr om t he grocery
store, put foods t hat req u i re col d storage i n
you r ref r i gerator.
3 Prepare the food you br i ng home as soon as
you can, and be s u re t hat everyt h i n g whi ch
comes i n contact wi t h i t i s spotl ess.
4 Refri gerate t he food you prepare as soon as
poss i bl e. Hot foods may be i mmedi atel y pl aced
i n the ref r i gerator provi ded the food does not
rai se t he refr i gerator' s temperatu re above 45 .
Wi t h l arge quant i t i es, pl ace the contai ner of hot
food i n a l arge bowl or a bas i n fi l l ed wi th col d
water and i ce. Thi s cool i ng mi xtu re qf i ce and
water s houl d al most reach t he t op of you r food
contai ner. Renew the i ce as i t mel ts ; ref r i gerate
food as soon as poss i bl e.
5 Be s u re to serve t he food wi th i n the recom
mended storage per i od. Th i s i nformat i on i s
l i sted at the t op of every reci pe.
Mats ad
Mn Diss

STROGANOF F HAMBURGERS
St ore no l onger t ha n 48 hours . Ma kes enough for
8 sa ndwich es.
Base
1 pound ground beef
3 l ab| espoon s i nsl anl chopped oni on
Sauce
Y cup chi | i sauce
2 lab| espoons f| our
1 l ab| espoon prepared muslard
Y2 leaspoon sa| l
' leaspoon pepper
Coo- a md - | mea| a m d om om o m | mea| -
oowm 5poom oh | e| 5| m 5aoce mged em| - ,
- mme u mcoveed aoou | 5 m m u |e- Cove a m d
el gea | e
Aboul 1 0 mi nules beore servi ng, have ready.
' cop da y -oo cea m, o a mo o ge oo m - ,
- p | a m d| oa- | ed, o - ce- | oma | o, e| | oce eave-
5| -oo cea m m | o a mo o ge m x | o e, ea|
o m | o| 5eve m oom- w | | oma | o - ce- a m d
e| | oce
ROAST BEEF HASH
Sto re no l onger t ha n 48 hour s. Ma kes enough for
J or 4 s ervi ngs.
2 cups fi ne| y choppedcooked beef
2 cups fi ne| y chopped cooked polalo
2 lab| espoons graled oni on
' cup beef gravy
1 leaspoon sa| l
\ x a m ged em| - , - pead m o mgea- ed o m c
|o p e pa m o aye ca-e pa m , o1 'z mce-
Cove amd el ge a| e.
2S mi nules beore servi ng, heal oven l o 400.
Ho-e koa- | Heel a- o m coveed o m | o| ,
a ooo | 2 J m m o | e-
kel ge a| ed / \a | - e- 93
MEAT lOAF AND GRAVY DUET
St ore no l onger t ha n 24 hour s . Ma kes enough for
o | 8 s ervi ngs .
2 pounds ground beef
enve| ope ( aboul 1 Y ounces) on i on
sou p mi x
can ( 1 0V2 ounces) conden sed cream of
mus hroom soup
' ace 24 | o mc p ece o| eavy do | y a o
m m o m |o m oa- mg pam , ' v 2 m ce- \ x
mea | a m d om om - o o p m x , | u m om | o | o a m d
- ae m | o oa| 5 pead mo - oom - ou p om oa|
' o d |o oo- e y ove mea | Ha-e 35d ove
J oo o - eve mmed a | e y, oa -e 2J m m
o | e- om ge } Coo q o c- y 5poom o|l | a| , e
wa p a d e| ge a| e
Aboul 45 mi nul es before servi ng, cook Meal |oa
and Cravy Duel i n 3S0` oven u nl i | done.
POCKET STEW
St ore no l onger t ha n 24 hour s. Ma kes enough for
4 s ervi ngs .
1 Y pounds ground bee
4 s| i ces Ber muda or 5pani s h oni on
4 cooked pared medi um polaloes
4 medi u m carrols, cul i nlo j u | i enne sl r i ps
1 |z leaspoons sa| l
-
|s leaspoon pepper
5 a pe mea| m | o 4 pa| | e- , eac a ooo | 3 m c e-
d a me| e a md J m c | c- ' ace pa | | e- om
25 | o mc p eceo| eavy do | y a o m m o m| o
opeac pa| | yw | amo m o m - cea m da po| a| o
A a mge ce o| - around mea| 5ea - om w | - a |
a md peppe 'o d | o ove po| a | oe- amd ca o| - ,
-ea |o -ec o e y a md e| gea | e
Aboul SS mi n ul es bef or e s ervi ng, p| ace Pockel
5lew on u ngreased baki ng s heel. Ha-e m 4JJ'
ovem o m | ca o| - a e | em de , a ooo| 45 m m o | e-
Nol e. ' l yoo w - | o - eve m d v do a po| om - ,
d v de mged em| - a momg 4 |o pac -e| -
94 Ref r i gerat ed/ Ma i n O - m e-
STU FFED GREE N PEPPERS
St ore no l onger t ha n 24 hours. Makes enough for
o servi ngs.
Pep per s
6 | arge green peppers
cups wal er
1 leaspoon sa| l
F i l l i ng
1 pound ground beeI
2 lab| espoon s chopped oni on
1 leaspoon sa| l
h leaspoon gar| i c sa| l
1 cup cooked ri ce
1 can ( 15 ounces) lomalo sauce
Cu | | m m - ce | om - | em emd o| eacm peppe|
kemove -eed- amd memo ame- ea | wa| e a m d
1 | ea - poom - a | u m | wa| e oo - Coo- peppe-
m oo mg wa| e 5 m u | e-, d a m
Coo- amd- | mea| a do o m m med u m- - e|
u m | om o - | emde 5poom oll | a| 5| m - a | ,
ga c - a | , ce amd 1 cu p o| | me | oma | o - auce,
mea| u m | mo|
ea| ove | o 35d" | g m | y - | ull eacm peppe
w | m : cup mea| m x | u e 5| amd peppe - u p
g | m u mgea-ed oa - m g d - m, o o 2 mcme-
ke-e|ve l c u p | oma| o - a u ce, pou ema ! mg
- auce o peppe - io - e|ve mmed a| e y, -ee
oe ow ) Cove | gm | y, oa-e 3d m m u | e- . ke
| ge a| e peppe - a md e-eved | oma| o - auce
45 mi nules beore servi ng, heal oven lo 350o.
' ou e-eved | oma| o - auce om peppe - Ha-e
u m coveed 35 m m u | e-
!O Serve Immedia t el y: Cove l gm | y, oa-e 45
m m u | e- 'ou e-eved | oma| o - auce om pep
pe - Ha -e u mcoveed 1 5 m m u | e-
CHOW ME I N CASSE ROL E
St ore n o l onger tha n 2 4 hours. Makes enough for
or 5 s ervi ngs.
1 pound ground beeI
cp chopped ce| ery
3 lab| es poons i nsl anl mi nced oni on
Y2 cup uncooked converled r i ce
Y2 leaspoon sa| l
1 can ( 1 0Y2 ounces) condensed chi cken w| l h
ri ce sou p
can (4 ounces) mus hroom sl ems
and pi eces, drai ned
2 l ab| espoon s soy sauce
lab| espoon brown sugar
1 leas poon bul ler or margar i ne
Coo- a m d - | mea| , ce ey amd om om o m | '
mea| - oowm io -e ve mmed a| e y, -ee oe
ow ) 5 poom oh |a | 5| m ema m m g mged
em| - ' o u m | ogea-ed 2 qu a | ca- - eo e Cove|
ad e| ge a| e
1 hours beoreserv| ng, sl i r 1 V cups boi | i ng wal er
i nl o cassero| e. Cove | gm | y, oase m 3 5d " ovem
3d m u | e- 5| ca- - eo e, oa se u mcoveed 5d
m m u | e-
!O Serve I mmedia tel y: \m e oowm mg mea| ,
poo l ' c o p- oo mg wa| e om ce a m d - a | m
gea-ed 2 qu a | ca- - eo e a m d cove 5 | mea |
m x| o e | o ce, oa - e coveed m 35d` ovem
3d m m u| e- 5 | ca- -eo e, oa-e u m coveed 3d
m m o| e-
To Store Meat and Poul t ry
Wr ap
l
oose
l
y. For 1 o r 2
d
ays, meat an
d
pou
l
t ry can s tay i n t
h
e i r or i gi na
l
wrap.
P
l
ace t
h
em i n t
h
e co
l d
es t pa r t o
f
you r
re
f
r i gerat or .
Recommended Storage Ti me:
1 to Z days : Cou m d beef, c h i c
k
en, t u r
k
ey, gi bl et s,
l
i ver, coo
k
e
d
meat .
J to D days : Roasts, s| ea
k
s, c
h
ops,
h
am,
f
r an
k
fu rters, col
d
cuts .
/ days : Bacon.
SPI NACH MEAT ROL L
St ore no longer t han 24 hours. Ma kes enough for
o servi ngs.
Fi |l i ng
1 package ( 1 0 ounces) rozen | ea s pi nach
Meat Mi x t u re
2 pounds ground bee
2 eggs
Y4 cup calsu p
Y4 cup mi | k
3/ cup sol bread cr umbs ( aboul 1 s | i ce
bread)
Y2 leaspoon sa| l
leaspoon pepper
leaspoon oregano
F i l l i ng
1 leaspoon sa| l
1 package (3 ounces) smoked s| i ced ham
iaw loze p ac qu c - y oy g p ac
w | u g o| wa| e | oepa a| ea d emove
cecy | a , d |a . \ x \ea | \ x | u e ged e|
C 1 o 1 5 mcm p ece ol a u m u m l o , pa|
mea| m x| u e | o ec| a g e, 1 2 1 d c e .
A a ge p ac eve y o mea| m x | u e, eav
g /z c mag aou d edge 5 p - e | e
1 |ea poo a | o p ac, aa ge a m o
| op Ca el u y o u p mea| , oeg g a| a ow
ed ad u g lo | o l| mea| ' e edge a d
ed ol o | o ea ' ace o ac- u gea ed
oa- g pa, 1 3 2 c e io e ve m
med a| e y, ee oe ow ) Cove w | p a | c w a p
a d el ge a| e
1 hour 35 mi nules be or e servi ng, have ready.
3 ce mozza e a c eee, cu| d ago a y | o
a ve
Ha-e 5 p ac \ea | ko o c oveed 35d ove
1 /z ou Cve apc eee| ag e o o , oa-e
j u | u | ceee oeg | o me | , a oou | 5 m
o | e- Ce| e o l mea| o may o e g | y p -
d u e | o a m ) N ce eved w | c auce
!O Serve I mmedia tely: aveeady 3 ce moz
za e a c eee, c u | d ago a y | o a ve .
Ha-e5 p ac \ea| ko u coveed 35d ove
1 ou 1 5 m u | e Cve ap ceee | a g e o
o , oa -e j u | u | ceee oeg | o me | ,
aoou| 5 m o | e
Over l a p t he cheese
t r i a ngl es on t op of
t he baked r ol l .
S p i n ach Meat Rol l
Mel | e| a| ed / \a O me 95
R ol l up t he meat
and f i l l i ng, u s i n g
f oi l t o l i f t .
96 Ref r i gerated / Ma i n Di s hes
CABBAGE PATCH STEW
Sto re no l onger t ha n 48 hours. Makes enough for
4 to b servi ngs.
1 pound ground bee
2 medi um on i on s, l hi n| y s| i ced
1!z cups coarse| y chopped cabbage
z cup di ced ce| ery
1 can ( 1 6ounces) lomaloes
1Y leaspoons gar| |c sa| l
1 leaspoon sa| l
1 leaspoon marj oram
% leaspoon pepper
Cook and st i r meat i n Dut ch oven u n t i l l i ght
brown . Spoon off f at . Add on i on , cabbage a nd
cel ery; cook and s t i r u n t i l veget a bl es are l i ght
brown . St i r i n t omat oes and seaso n i ngs . Cover
t i gh t l y; s i mmer 1 5 mi n u t es . ( To serve i mmed i -
Pou r mar i nade o n beef i n pl as t i c bag. Pl ace bag i n
s h a l l ow d i s h and r ef r i ger at e.
at el y, see bel ow. ) Cool q u i c k l y. Cover a nd
ref r i gerat e.
30m| nul esbeIoreserv| ng, haveready. 1 c a n ( 1 '
ou nces ) k i d ney bea ns ; i ns tant mas hed pot at o
pufs ( enough for 4 s ervi ngs) .
St i r i n bea n s ( wi t h l i q u i d ) ; heat u n t i l mi xt u re
boi l s . S i mmer u ncovered 1 to 20 mi n u tes. P re
pare potato puff s as d i rect ed on pac kage. Top
s t ew wi t h pot at oes.
!O Serve I mmedia tely: Have ready: 1 ca n ( 1 :
ou n ces) k i d n ey bea n s; i n st ant mas hed pot at o
pufs ( enough for 4 serv i n gs ) .
St i r i n bea n s ( wi t h l i q u i d) ; h eat u nt i l mi x t u re
boi l s. S i mmer u ncovered 1 t o 20 mi nutes. P re
pare pot at o pufs as d i rect ed on pac kage. Top
st ew wi t h pot at oes.
Mar i n at ed Roas t Beef
MARI NATE D ROAST BE E F
St ore no l onger t han 24 hours. Makes enough for
12 to 14 servi ngs.
Meat
3- l o 4-pound s i r | oi n l i p beef
roasl
Ma r i nade
1 boll | e ( 1 2 ounces) beer or 1! cups
app| e ci der
Y
1
cup sa| ad oi |
1 leaspoon sa| l
' leaspoon gar| i c powder
Y4 leaspoon pepper
' ece mea| aooo | 2J | me- w | m | o - ' ace
mea | m p a - | c oago - ma ow oa - m g d - m \ x
l c o p o| | me oee a m d ema m m g \a m ade
mged em| - , pou om mea| . ke eve ema m mg
ke| e a| ed / \a m | m e 7
oee ) | a- | em oag ecu e y o cove d - m w | m
p a - | c w a p. ke| gea | emea| , | u m m g occa om
a y, a | ea | 1 2 m ou -
Aboul 2 hours beore s erv| ng, p| ace Mar| naled
koasl Bee al s| de up on rack | n open s ha| | ow
roasl | ng pan or bak| ng d| s h. Have ready. 1 oa|
1 pou m d ) | emcm oead, co| m | o 1 m c m - ce-
' m -e | mea| | me mome| e - o | p - m cem| e o|
| m c -e- | pa | o| mea| a m d doe- m o| e- | m | a|
koa- | m 325" ovem o m | | m e mome| e eg - | e-
1 GJ", aoou | 2 m ou .
' a ce mea| om wa m p a | | e kemove d p p mg-
| om pa m , eav m g o owm pa| c e ke| o m '/
c o p d pp m g - | o pam 5| m ! c o p wa | e, | me
eeved ' c u p oee a m d 1Y2 | ea- poom a |
ea| o m | m x| o e oo - ' ace | m m - ce o|
oee| om - ce- o| | em c m oead, | op w | m j o ce-
Add wat er a nd beer t o dr i p p i n gs f r om t h e r oast ;
s cr ape br own part i c l es f ro m pa n .
98 Ret r gera| ed/ Ma n D s es
STEAK CONTI NE NTAL
St ore no l onger t han 24 hours. Makes enough for
4 to b servi ngs.
Meat
2- pound bee round sleak, 3; i nch l hi ck
Mar i nade
3 lab| espoons soy sauce
1 lab| espoon sa| ad oi |
1 lab| espoon lomalo pasle
1 leaspoon sa| l
leaspoon pepper
Y2 leaspoon oregano
% leaspoon i nslanl mi nced gar| i c
' ace mea| o age p ece ol p a | c w ap \ x
\a m ade ged e | , o o m oo| m de ol mea|
w | m ma made | o d w ap ove mea| amd -ea
ec oe y kel gea| e a| ea | 5 m oo | avo
mpove w | m oge | oage )
Aboul 1 5 mi nules beore servi ng, seloven conl ro|
al bro| | and/ or 550 . H o 5| eas Co | e| a w |
| op3 c e t om ea| o | a e, 5 | oG m o | e
o eac de, o o | med o m, | o 8 m m o | e
o eac de. Co| | o X c ce
Tender Treatment
Cuts such as beef rou nd st eak, s i r l oi n
t i p steak, beef fl ank steak, por k bl ade
steak or por k ar m steak need to be
tenderi zed before t hey can be broi l ed.
A mar i nade wi l l t ender i ze these cut s; i t
wi l l al s o add f l avor ( wh i ch these meats
l ack becau se t hey have so l i tt l e fat) .
Aft er meat has been broi l ed, cut i t di ag
onal l y across t he grai n i nto th i n s l i ces.
Use a very shar p kni fe.
Mar i nades are i deal for t ender i z i n g
somewhat tough roasts, too (see pages
97, 1 02 and 1 05) .
OL D- FAS HI ONE D BEEF STEW
St ore no longer t ha n 48 hours. Ma kes enough for
b servi ngs.
Meat
Y2 cup a| | - pu rpose f | our *
1 leaspoon sa| l
' leaspoon pepper
2 pou nds bee slew meal, cul i nlo 1 - i nc h
pi eces
2 lab| espoons shorleni ng
6 cups wal er
Veget a bl es
3 medi um polaloes, pared and cul i nlo
1 - i nch cubes
medi um lu rni p, cul i nl o 1 - i nch cu bes
4 carrols, cul i nl o 1 - i nch s| i ces
1 green pepper, cul i nl o sl ri ps
1 cup s | i ced ce| ery ( 1 - i nch pi eces)
1 medi um on i on, di ced ( aboul ! cup)
Season i ngs
1 lab| espoon sa| l
2 bee boui | | on

cubes
1 bay | eaf
\ x | oo , 1 | ea- poom - a | a m d | e peppe
Coa | mea| w | | oo m x | o e \e | - o| em
mg m a ge - e| H owm mea | | m oou gm y.
Add wa| e , ea| o m | wa | e oo - Med o ce ea|
Cove | g | y, - mme 2 oo - 5 | m vege| a o e-
amd -ea-om mg- Cove amd - mme o m | vege
| a o e- ae | emde, a oOo | 3J m m o | e-
' | de- ed, | c -em - | ew 5 a-e 'I c o p wa| e a m d
2 | o 4 | ao e- poom - | oo m coveed j a, - |
- ow y m | o - | ew ea | , - | g com- | am | y, o m |
- | ew oo - Ho a m d -| ! m m o | e Ca m oe
-eved mmed a| e y ) Cove amd e| gea| e
1 S mi
Q
uls before servi ng, heal | d-as hi oned
Bee 5le over medi um- hi gh heal.
VAR| AT| ON
Chi cken 5lew. 5 o o- | | o | e 3 | o 4 poo m d - | ew m g
c c-em , c o | o p, | o | e- | ew mea| a m d c c -em
ooo om co oe- lo | e oee| ooo om co oe-
' m cea-e l -| coo- m g pe od | o ! . o o - . - - m
l a| | om oo| oe| o e add mg vege| a o e-
* I f us i ng se l f- r i si ng f l ou r, dec rease I t eas poon s a l t t o ;
t easpoon .
kel ge a| ed / \a m | me 99
PORK AND SQUASH I N FOI L
St ore no l onger t ha n 24 hours.
For each s ervi n g :
1 pork chop, 1 i n c h l hi ck
% leaspoon sa| l
Dash pepper
Y2 acor n squash
1 l ab| espoon brown sugar
1 l ab| espoon honey
1 lab| espoon bul l er or margari ne
i m exce l a| ca el u y l om mea| . ' ace c mop
om 1 o ! 2 m c p ece o| m eavy d o | y a o m o m
| o 5ea- om w | - a | a m d peppe
| o ow O| -q o a - w | o owm oga , omey
amd ou | | e, p ace - q o a c o | de op om cop
|O d | o ove q ua a m d - ea -ec o e y ' ace
lo pac-age om oa - m g mee| Ha -e m 4dJ"
ovem 45 m m u | e- io eve mmed a| e' y, oa -e
o m | mea| - dome amd - q o a - - | emde, a ooo |
1 5 m m o| e o mge ) kel ge a| e.
Aboul 1 hour beore servi ng, bake i n 400" oven
unl i | meal i s done and squash i s lender.
Nol e. ' | p epa mg moe | a m ! cop, oe - o e | o
wa p eac m d v d o a y - - epa a| e pac-ag m g
e- pec a y comvem e m | | o - ev m g 1 po| om
a| a | mewem l am y memoe - a e ea | m g a |
d |l eem | | me- , l o m - | a m ce C | o a pe - om
ea| mg a ome
SPARE RI BS AND SAUE RKRAUT
St ore no l onger tha n 24 hours . Makes enough for
4 servi ngs.
1 can (29 ou nces) s auer kraul
Y4 cup brown s ugar ( packed)
2 unpared app| es, cul i nlo e| ghl hs
3 lo 4
[
ounds spareri bs, cul i nl o servi ng p| eces
` x aue- a u | w | m q u d ) , uga a m d a pp e
p ece m opem - a ow oa- | mg pa m, | op w |
- pa e o, mea| y - de o p Cove | g | y, oa - e m
325 ovem 1 m ou . ' mc ove, oa-e 3 J m m u | e- .
io e ve mmed a| e y, poom oll la| amd oa -e
u m| dome, a oou | 2d m m u | e ) Coo q u c - y.
Cove amd el gea| e
Aboul 30 mi nul es beore servi ng, s poon o fal
from 5pareri bs and 5auer kr aul . Ha-e o m coveed
m 325 ovem o m | dome
1 00 Rel | | e|a| ed / \a | O| - me-
SPI CY PORK STEAKS
Store no l onger l han 24 hours. Ma ke< enough for
3 or s ervi ngs.
Mea t
1 l o2 pou nds pork sleaks, 3/ i nch l hi ck
Ma r i n ade
!z cup orange j u i ce
3 lab| espoons brown sugar
3 l ab| espoons vi negar
leaspoon sa| l
!z leaspoon dry muslard
!. leaspoon gi nger
2 lab| espoons cal s up
' a ce mea | p a- | c oag o - a ow g a- - d -
\ x \a a de ged e| - , poo O mea| ' a- | e
oag - ec o e y o cove d - w | p a- | c wa
ke| gea| e a| ea- | o oo -
Aboul 1 hour before servi ng, remove 5pi cy Pork
5leaks from mari nade, reserve mar i nade. ' ace
mea| ope - e ow oa | g a o oa - g
d - Ha-e o coveed 35J` ove | O m o | e- ,
poo ' co o| e- eved ma ade o mea |
Ha - e3 Jm o | e-, | o mea| a doo oe o| e
cop ma ade Ha-e o | | ede , aooo | | O
m o | e-
SWEET AN D SOUR PORK
St ore no longer t ha n 24 hours. Ma kes enough for
5 or O servi ng' .
5weel and 5our Pork ( page 1 9)
2 medi um green peppers, cul i nl o 1 - i nch
pi eces
medi u mon i on, cul i nlo - i nch pi eces
4 cups hol cooked ri ce
' epae 5wee| ad 5oo 'o - e- d ec| ed ex
cep| e| ge e| e ' pac-age po - c o oe- ed 1
co | e e - aoce
ea| o - c o oe- o o g ea-ed oa - g - ee|
+U| ove o | o| , a ooo | m o | e- ee |
+ c o p we | e a d | e - aoce a ge -a o cea
o | m x| o e oo - 5| gee pee a d
o o , cove | g| y a d - mme 5 m o | e
l o - | oe| oe -ev g, | o - c o oe- | o -e oce
5eve o ce
PORK TE N DE RLOI N BAKE
St ore no l onger t ha n 48 hours. Ma kes enough for
b s ervi ngs .
Meat
2 por kl ender | oi ns ( 1 0lo 1 2 ounces each)
Ma r i nade
can ( 1 J!z ounces) cr ushed pi neapp| e,
drai ned ( reserve cup syru p)
' cup dry s herry or app| e j u i ce
2 lab| espoons soy sauce
2 lab| espoons chi | i sauce
' l easpoon r ed f ood co| or
1 l easpoon sa| l
2 c| oves gar| i c, crus hed
1 green oni on, cu! i nlo l hi ck s | i ces
2 s | i ces gi nger rool , smashed
Gl a ze
1 cup honey
' a ce mea | p a - | c oeg o - a ow g a - - d -
\ x p ea p p e a d e- eved -y o p w | ema
g ged e | - excep| o ey, poo o mea|
e - | e oag -ec o e y o cove d - w | a - | c
wa p ke| gee | e mea| , | o g occa- o a y,
a| ee - | Z oo -
Aboul 1 ! hou rs before servi ng, remove Por kTen-
der | oi n Bake f rom mar i nade, reserve mar i nade.
' ace mea| o ac- ope - a ow oa - g pa
o d - koa- | 325` ove 3d m o | e- \ x
e- eved ma ade a d oey, poo o mea |
Ha-e u | doe, 3 J | o 6J m u | e- Cu | mea |
d agoa y ac o- - ga | o c - ce-
Ref r i ger at ed/ Ma i n Di s h es 1 01
Apr i cot Ha m Bufet can be served hot , as pi ct ured, as wel l as col d.
APRI COT HAM B UFFET
Store no l onger than 24 hours. Ma kes ! to ! o
s ervi ngs.
5- lo7pound u| | y cooked bone| ess ham
1 lab| espoon prepared musl ard
1 j ar (1 2 ounces) apr| col preserves
1 can (30 ounces) apr| col ha| ves, dra| ned
Who| e c| oves
P l ace meat fat s i de up on rac k i n open s hal l ow
roas t i ng pan. I n ser t meat t hermomet er so t i p
i s i n cent er o f t h i c kest par t o f meat a n d does
not rest i n fat . Roast i n 325 oven 1 h ou r 45
mi n u tes. Heat mu st ard a n d apr i cot pres erves
i n s ma l l sa ucepan over l ow heat u n t i l preserves
ar e mel t ed; keep wa r m.
Remove meat f rom oven . Tr i m excess f at ca re
f u l l y f rom meat ; br us h meat eve n l y wi t h h a l f
t h e apr i cot gl aze. Bake u n t i ' t h er momet er
regi st ers 1 30 , a bout 20 mi n ut es. Remove meat
fr om oven. Fas t en apr i cot s on meat wi t h wh ol e
cl oves. Car ef u l l y br us h t op wi t h rema i n i ng
wa r m apr i cot gl aze. Bake 1 0 mi n u t es. ( Ca n be
served i mmed i at el y. ) Cover and ref r i ger at e.
Aboul 1 0 mi nul es be or e servi ng, p| ace ham on
p| al ler. Serve col d.
1 02 Refri gerated/ Ma i n Di s hes
The t i p of t he meat
t her momet er s houl d
be i n t he cent er of
t he t h i ckest part
of t he meat .
Luau Roas t -a pat i o f east
Pour t he mar i nade
over t he meat ,
cover and ref r i g
er at e, t ur n i ng
occas i ona l l y.
LUAU ROAST
Store no l onger t ha n 24 hours. Ma kes enough for
! U s ervi ngs.
Meat
4-pou nd boned pork shou| der
Mar i nade
Y2 cup p| neapp| e j u| ce
Y2 cup sa| ad o| |
cup dar kcor nsyru p
cup | | me j u| ce
1 s ma| | c| ove gar| | c, crushed
2 lab| espoons brown sugar
1 lab| espoon prepared muslard
1 lab| espoon soy sauce
2 leaspoons sa| l
1 leaspoon ground cor| ander
leaspoon g| nger
Tr i m excess fat carefu l l y f rom meat . Pl ace meat
i n gl as s bowl , pl as t i c bag or s hal l ow baki ng d i s h.
Mi x Mar i n ade i ngred i ent s ; pou r on mea t . F as t en
bag sec u rel y or cover d i s h wi t h pl as t i c wr ap.
Ref r i gerat e meat , t u rn i ng occas i on a l l y, at l eas t
8 hours .
Aboul 2hours beoreserv| ng,remove|uaukoast
rom mar| nade, reserve mar| nade. Pl ace meat fat
s i de u p on rack i n open s hal l ow ba k i n g pan or
di s h. I n ser t meat t hermomet er s o t i p i s i n cent er
of t h i c kes t part of meat and does not res t i n
f at . Roas t i n 325 oven, bast i ng occas i on a l l y
wi t h reserved mar i nade, u n t i l t her momet er
regi s ters 1 70 , abou t 21 hours .
BAKE D HAM WI TH SPI NACH STUF F I NG
St ore n o l onger t han 24 hours. Makes enough for
4 to b servi ngs.
F i l l i ng
1 package ( 1 0 ounces) rozen chopped
spi nach
cup d| ced ce| ery
can (4 ounces) mus hroom slems
and pi eces, drai ned
2 lab| espoon s chopped on| on
2 lab| espoon s sa| ad oi |
' leaspoon sa| l
leaspoon pepper
Meat
2 u| | y cooked ham s| i ces, i nch l hi ck
(aboul 1 Y2 pounds)
1 lab| espoon bu l er or margari ne, me| led
Coo- - p mac a- d ec| ed om pac -age, d a m
Coo- a m d - | ce ey, mo - oom a m d om om m
o o | ce ey - | emde 5| - p a c m, -a |
amd peppe
' ace 1 - ce mea| m o mgea -ed - a ow oa- mg
d s 5 pead - p mac m x | o e om mea| , | opw |
-eco d - ce a m d o o - | op w | o o | | e Cove
v | a o m m o m |o ad e| gea | e
65 mi nules beore serv| ng, have ready. 1 e
ve ope 1z ou mce-) wm | e -au c e m x, 1 | ao e
-poom m o -ead - , we d a ed, 1 | ao e- poom
p epaed mu- | ad, 's | ea- poo m u | meg.
Ha-e am coveed m 325 ove 3d m m u| e- io
ma-e o-e ad - 5auce, pepae w |e - auce
m x a- d ec| ed om pac-age 5 | o- ea d - ,
mu- | ad a md m u | meg. 'cove mea| , oa - e 3d
m m o |e- 5 eve w | o-ea d - m 5aoce
Mel ge a| ed / `a m | - e- 1 03
POTATO DOGS
St ore no l onger t ha n 2 4 hours. Ma kes enough for
5 servi ngs.
| nsl anl mashed polalo puhs ( enough or 4
servi ngs)
2 lab| espoons pars| ey | akes
2 lab| espoons i nsl anl chopped oni on
1 leaspoon prepared musl ard
1 pound rank url ers ( aboul 1 0)
' epae po| a| op o ll - a - d ec| edom pac-age 5|
m pa - ey, om o a m d mo - | a d Co | | a -| o | e-
emg| w -e, oe mg ca e| o m o| | o c o | comp e| e y
| oo g A a mge c o | - de op om o m g ea -ed
oa - g - mee| , - pead po| a| o m x| o e o | a -
| o | e - io -eve mmed a | e y, -eeoe ow } Cove
v | p a - | c w a a m d e| ge a| e
N Aboul 1 0mi nulesbe or eservi ng, selovenconl ro|
al broi | and/or 550 . H o 'o| a| o |og- w | | op-
5 m c e- |om ea | o m | po| a| oe- ae go d

m
oovm , o | o 1 J m m o | e- Ca m - w | cey
| oma | oe- o | oma | o wedge-
!O Serve I mmedia t el y: 5e| ovem com | o a| oo
a m d/ o 550 . H o | a -| o | e- v | | op- 5 m c e-
| om ea| o m | po| a | oe- a e go dem o owm , 5 | o
o m m o | e- Ca m - w | ce y | oma| oe- o
| oma| o wedge-
LASAGNE
St ore n o l onger t ha n 24 hours. Ma kes enough for
o to 1 0 servi ngs.
' epae |a-agme a- d ec| ed om page 2d excep|
cove a md e| ge a| e m -| ead o| | eez mg Cm e
oo 5 m m o | e- oe| oe - ev m
|
, ea| Ovm | o
350 . kemove |a - agme | Om e|

e a| o a m d
o mva p H a -e o m cove ed o m | o| a m d oo oo y,
55 | o Gd m m u | e-
| !
9 Ref r i gerated / Mai n | - m e-
BAKE D SAUSAGE RI NG
St ore no l onger t han 24 hours. Ma kes enough for
o s ervi ngs.
2 pounds bu| k pork sausage
2 eggs, beal en
1 Y2 cups dry bread crumbs
cup pars| ey | akes
1 l ab| es poon i nslanl mi nced on i on
ea| ove | o 35J" ' g | y gea-e o c o p mg
mo d \ x a mged e| - 'e-- m | o mo d Ha-e
o coveed 2d m m o | e- 5poom o|I la| Cove
and el r geat e mmed at e y.
Aboul 40 mi nules beore serv| ng, have ready.
c o pa pp e-a o ce, 2 | ea- poo - v mega o emom
j o ce, ': | ea-poom o- ea d -
Ha-e Ha-ed 5a o-age M mg o coveed 35d "
ove 25 | o 3d m m o |e- Al | e g m a - oa -ed 1 5
m m o | e-, eal a pp e-a oce, v ega a md o-e
ad -
MemoveHa-ed5ao -ageM g l om ovem, poo oh
la| i o m om | o wa m p a| l e, | op w | m app e
- aoce m x | o e Vey pe| | y ga m - med w |
oa mge - ce | w - | - a m d pa- ' ey
To Store Cheese
Store so
f
t c
h
eeses ( s u c
h
as Camem
b
ert,
c ream c
h
eese an
d
cot tage c
h
eese) t i g
h
t
l
y covere
d
. Cot t age c
h
eese
k
eeps
f
o r 3
to 5
d
ays ; ot
h
er so
f
t c
h
eeses
k
eep
f
o r 2
wee
k
s .
Ha r
d
er c
h
eeses ( s uc
h
as Swi s s , C
h
e
dd
a r
o r P a r me s a n ) wi
l l k
e e p
f
o r s e v e r a
l
mont
h
s . St ore t
h
em u n opene
d
i n t
h
e i r
or i gi na
l
wrappers . A
f
t er open i ng, wrap
t
h
em t i g
h
t
l
y wi t
h f
oi
l
o p
l
ast i c wr ap.
LAYERED HAM DI NNER
St ore no l onger t ha n 24 hours. Ma kes enough for
4 to O s ervi ngs.
Bas e
1 package (9 ou nces) rozen cul gr een beans
Sa u ce
1 can ( 1 0Y2 ounces) condensed cream o
ce| ery s oup
cup mayonna| se
1 l ab| espoon prepared musl ard
Bas e a n d Toppi n g
2 packages ( 3 o r 4 ounces each) l hi n| y
s | i ced cooked ham
cup s hredded Cheddar cheese
' cup dry bread cr u mbs
M - e oeam - w | m - ma a moo | ol o m m g co d
wa | e | o- epaa| ea m d emove cec y-| a - , d a m
' a ce oea - m o gea -ed 1: q o a | ca- - eo e
\ x -oo p, mayo m a - ea d mo - | ad , - poom a l
| e - aoce om oeam- iop w | mea| , - poom
ema m g -a o ce om mea| 5 p m s e c ee-e a m d
c o mo- om - aoce io -eve mmed a | e y, -ee
oe ow } Cove a m d el gea | e
50 mi nules beore servi ng, heal oven l o 350.
Ha-e 'ayeed a m | m e o coveed o | mo|
a m d o o oo y, a ooo| 4J m m o| e-
To Serve I mmedia tely: Ha-e o mcoveed 35J"
ovem o m | o| a md oo oo y, a oou| 25 m m o | e-
LEG L LAMB BARBECUE
St ore n o l onger t ha n 24 hours. Ma kes enough for
o to o servi ngs.
4- lo S-pound | eg o | amb
2 sma| | c| oves gar | i c, pee| ed and s| i vered
!z cup red w| ne vi negar
7 cup sa| ad oi |
cup brown sugar ( packed)
2 lab| espoons larragon | eaves
1 leaspoon sa| l
2 gr een oni ons ( wi l h lops) , cul i nlo 2- i nch
s| i ces
can (8 ounces) lomalo sauce
Co | o 5 - ma - | - m mea| w | | p o| - a p
- m |e, m -e | ga c - ve - m - | - ' ace mea|
m a ge p a | c oag o - a ow g a- - d - \ x
ema m mg mged em| - excep| | oma | o -a o ce,
poo om mea| a-| em oag -ecu e y o cove
d - w | p a - | cwap Me| ge a| e mea | , | o m m g
occe- om a y, a| ea- | o oo -
Aboul 3 hours beore servi ng, remove meal rom
mari nade, reserve mari nade. ' ace mea| | a| - de
o p om ac- m opem - a ' ow oa - | m g pam o
oa- m g d - ' m -e | mea | | e mome| e -o | p -
m cem | e o| | c-e-| pa| o| mea| a m d doe- mo|
| ooc oome o e-| m | a| koa- | m 325" ovem
2 oo - \ x e-eved ma m ade amd | oma| o
- aoce kemove mea| | om ovem, o o - mea|
v | - ome ol | e | oma| o g aze Ha- e, o o- m g
-evea | me-w | ema m mgg aze, o m | | e mo
me| e eg -| e- 1 5 | o ! od , aoou | 3d m m o | e-
kemove ga c - ve- oe| oe -ev mg
kel ge a| ed / \a | m e 1 a
HEARTY LAMB S HAN KS
St ore no l onger t han 24 hours. Makes enough for
4 servings.
4 | amb shanks ( aboul 12 ounces each)
1 ! cups bul l ermi | k
2 lab| espoons i nsl anl mi nced oni on
1 leaspoon sa| l
1
; leaspoon g| nger
leaspoon ground cor i ander
! leaspoon ce| ery seed
!z leaspoon pepper
A amge mea| m u mg ea-ed oa - m g d m , 1 1 ':
':1 ': m c e- \ x ema m mg m ged em| - ,
poo om mea | Cove amd e| ge a| e, | o m mg
mea| occa- om a y , a | ea- | o oo -
Aboul 2! hours beore servi ng, heal oven lo
3S0` . Ha-e ea | y ' amo 5 a m -- coveed 2 oo
'mcove , oa-e o m | | emde , aooo | 3J m m o | e-
ORI ENTAL VEAL CASSE ROLE
S tore no l onger t ha n 2 4 hours. Ma kes enough for
5 or o servi ngs.
1 pound bon e| ess vea| , * cul i nl o1 - i nch cubes
|| ou r
2 lab| espoons shorlen i ng
1!z cups s| i ced ce| er y
2 s ma| | oni ons, chopped
1 can ( 1 0!z ounces) conden sed cr eam o
chi cken soup
1 can ( 1 0!z ounces) condensed cream o
mus h room sou p
1 sou p can wal er
2 lo 3 lab| es poons soy sauce
!z cup uncooked regu | ar r i ce
ea| ovem | o 325" Coa| mea| w | | ou \e |
- o| em m g m age - - e| Howm mea| m
- o| em m g 5| m ema m m g mged em| -
'oo m | o o m gea- ed 3 q u a | ca- - eo e Cove
| g | y, oase 1 m ou io -eve mmed a| e y,
oase 3J m m u | e- om ge ) Cove a d el ge a| e
m med a | e` ,
1 hour beore s ervi ng, heal oven l o 32S` . Ha -e
C em| a Vea Ca -eo e u m coveed 5J m m o | e-
' l de ed , - p m - e c opped ca- ew- om | op
e md -eve w | -oy a uce
| pound lea n pork shoulder, c u t i nt o l - i nch cubes, c a n
be substituted for t he veal.
1 06 ReI | | e|ated / \a

m O. - e-
MEXI CALI CHI CKEN
St ore no l onger t ha n 24 hours. Ma kes enough for
4 or s ervi ngs.
Ch i cken
2 t abl espoons sal ad oi l
2Y- t o 3-pound broi l er- f ryer chi cken, cut up
Sauce
1 bott l e (7 ounces) spi cy sauce for tacos
Y cup wat lr
1 teaspoon sal t
Y2 teaspoon oregano
teaspoon i nstant mi nced garl i c
Y4 cup i nstant mi nced oni on
To ppi n g
2 cups shredded Cheddar cheese
(about 8 ounces)
Hea| o m age- - e| o e ec | cl y pa m Howm
c c-em m o ove med u m ea| a

ou | 1 5 m m
u | e- 5poom oh l a| \ x 5a uce mged em| - , pou
om c c-em ked uce ea| , c ove | g | y amd - m
me u m | c c -em - dome, aoou| 3 J m m u | e-
' ace c c-em m u mgea-ed oa- mpa m , 2
m c e- , o ovempool -ev m g d - 5p m - ec ee-e
om | op Cove a m d el ea | e
*
40 mi nutes before servi ng, heat oven to 400.
Ha-e \ex ca C c -em coveed 1 J m m u | e-
'mcove , oa -e 2J m m u| e-
Note: ' l - p cy - auce lo | aco- - mo| ava a o e,
m x 1 cam o ou m ce-) | oma| o - auce, 1 | ea- poom
c ' powde, 5 d op- ed peppe - auce amd 2
| ao e- poom - v mega o emomj u ce Cm | wa| e
To Store Stufi ng
When you get pou l t ry ready the day be
fore you cook i t, ref r i gerate the st uffi ng
| m gedi ents ( not n| xed) sepa ratel y fr om
t he bi rd. St uf t he b i rd j ust before you
cook i t. Wi t h l eftovers, too, remove t he
st uff i ng from t he b i rd and ref r i gerate
meat and st uff i ng sepa ratel y, Use l eft
overs wi th i n 2 or J days.
SKI LLET COQ AU VI N
St ore no l onger tha n 24 hours. Ma kes enough for
4 servi ngs.
Meat and Veget a bl es
Y2 cup al l - pu rpose fl our *
1 teaspoon sal t
teaspoon pepper
3- to 3Yrpound broi l er-f ryer chi cken,
cut up
6 s l i ces bacon
6 s mal l oni ons
Y2 pound mus hrooms, sl i ced
Bo u q uet Ga r n i
.
Y2 teaspoon t hyme l eaves
1 bay l eaf
2 l arge spri gs parsl ey
Ca r rot s and B rot h
4 carrots, hal ved
1 teaspoon i !st ant chi cken boui l l on
1 cup hot water
1 cup red Burgu ndy
1 cl ove garl i c, cr ushed
Y2 t easpoon Sal t
\ x l ' ou , 1 | ea - poom - a | amd | e peppe, coa|
c c-em w |

l ou m x| u e Coo- oacom m a ge
- - e| u m |

c - p, emove oacom l om - - ' e|


a m d d a m . H owm c c -em m zacom l a| ove
med u m ea|
' u- c c-em | o om e - de ol - - e| Coo- a m d
-| om om- a m d mu - oom m o| e - d e o l
- - e| u m | mu - oom - | emde , aoo
_
| 5 m m
u | e- Oa m o h la|
1o pepae Houq ue| Ca m 1 e | y me eave-,
oay eal a m d pa- ey m c ee-ec o| o p ac e m
| ea oa
C u mo e oacom , - l m oac om , Hou qu e| Ca m
a md ema m m g med em| -
Cove | g | y, - mme u m | dome, a oou| 1 o u
kemove Houq ue| Ca m 5poom Oll l a| Ca m oe
- eved mmed a| e' y } Cove amd el gea| e
About 20 mi nutes before servi ng, spoon off fat.
ea| 5 - e| Coq au V m u m | m x| u e oo -
Cove a m d - mme 1 J m m u | e- Ca m - eac
oow w | - g ol pa- ey
* I f u si n g se l f- r i s i ng f l ou r, decrease 1 t easpoon s ai l l o ';
t eas poon .
J AMBALAYA
St ore no l onger tha n 24 hours. Makes enough f or
b or servi ngs.
2%- lo 3-pound bro| | er- ryer ch| cken,
cul up
3 leaspoons sa| l
easpoon pepper
8 pork sausage | | nks
2 cans ( 1 6 ounces each) sl ewed
lomaloes
1 | arge c| ove gar| | c, m| nced
leaspoon l hyme
lo leaspoon cayen ne red
pepper
' acec cse |o| cove Addeoowa| e
| o cove c c sem 5ea- o w | -a | ad peppe
ea| o m | wa| e oo - Med oce ea| , cove
| g | y amd - mme 45 m o | e-
Mel ea| ed / `a | - me- 1 07
Memove c c se l om oo| , -e| a- de 5| a
oo| , e- eve 2 c o p- H owm -a o -age m a ge
pam o |o | c m ove 5 poo oh la | , e-eve 2
| ao e-poom- Me| o m e-eved l a| | o pa Add
c csem , - | e-eved o o| ad ema g
m ged em| - io -eve mmed a| e y, -ee oe ow )
Cove amd el ea| e
Aboul 35 m| nul es beore serv| ng, have ready.
1 c o p o m coosed eo a ce, - pped pa - ey
ea| l a moa a ya u | m x | u e oo - , -| ce
Cove amd - mme 25 m o | e- 5eve a ge
oov , - p s e pa - ey o | op
!O Serve I mmedia tely: ave eady. 1 cup o
coosed e o a ce, - m pped pa - ey
ea | l a moa aya u | m x | ue oo -, - | m ce.
Cove amd - mme 25 m o | e- 5eve m a ge
oow , - p m s e pa - ey om | op
0 Refri gerated / Ma i n Di s hes
CHI CKE N CASSEROLE
Store no l onger tha n 24 hours. Makes enough for
o s ervi ngs.
Base
1 package ( 10ounces) rozen
chopped brocco| |
Sauce
cup buller or margar | ne
cup a| | purpose | our
1 leaspoons sa| l
leaspoon pepper
leaspoon | emon pepper
1 cup ch| cken brolh
2 cups m| | k
Base
7 ounces spaghel l | , cooked and dra| ned
2 cups cul up cooked ch| cken or lu rkey
1 can (3 ounces) s | | ced mus hrooms,
dra| ned
cup s | | ced r| pe o| | ves
cup dry bread crumbs
1 lab| espoon buller or margar| ne, me| led
Ri nse frozen broccol i wi t h s mal l amou n t of
r u n n i ng col d wat er t o sepa rate and remove i ce
cr yst al s; drai n . Mel t ' cup but t er i n l arge sauce
pan over l ow heat . St i r i n fl our and season i ngs .
Cook over l ow heat , s t i r r i ng const an t l y, u n t i l
mi xt u re i s smoot h and bu bbl y.
Remove f rom heat; s t i r i n br ot h and mi l k. Heat ,
s t i r r i ng const ant l y, u n t i l sauce boi l s . Boi l and
s t i r 1 mi n u t e. St i r i n s paghet t i , c hi cken , br occol i ,
mu s h rooms and ol i ves .
Pou r i nt o u ngreased bak i n g d i sh , d d 2 i nches.
Toss cr umbs i n mel ted bu t t er; s pr i n k l e cr u mbs
on t op. ( Can be ba ked i mmed i at el y. ) Cover a nd
ref r i ger at e.
Aboul 1 z hours beore serv| ng, heal oven l o
350.Bake Ch i cken Casserol e covered 45mi n u t es.
U ncover; bake u n t i l hot and bubbl y, about 25
mi n ut es .
TURKEY DI VAN
Store no longer tha n 24 hours. Makes enough for
servi ngs.
Base
2 packages ( 10ounces each)
rozen brocco| | spears
Sauce
cup buller or margar| ne
cup a| | pu rpose | our
1 cups ch| cken brol h*
2 lab| espoons sherry, | des| red
leaspoon nul meg
cup wh| pp| ng cream, wh| pped
cup graled Parmesan cheese
Base and Toppi n g
5 | arge s | | ces cooked l urkey or ch| cken
breasl (aboul

A pound)
z cup graled Parmesan cheese
Cook broccol i as di rected on pac kage except
s i mmer on l y 3 mi n u t es; dra i n . Mel t but t er i n
med i u m s aucepan over l ow heat . S t i r i n fl ou r.
Cook over l ow heat , s t i r ri ng con st ant l y, u n t i l
s moot h a n d bubbl y. Remove from h eat ; s t i r i n
c h i cken brot h. Heat u n t i l s auce boi l s . Boi l a n d
s t i r 1 mi n ut e. Remove from heat; s t i r i n s her ry
and n u t meg. Gen t l y fol d i n wh i pped c ream a n d
'z c u p cheese.
Ar ra nge brocc ol i i n ungreased ba k i n g di s h,
1 1 'z 7z 1 'z i nches ; t op wi t h t u r key. Pou r
s auce on meat . S pr i n kl e 7z c up cheese on t op.
( To serve i mmed i at el y, s ee bel ow. ) Cover a n d
ref r i ger at e.
Aboul 55 m| nules beore serv| ng, heal oven lo
350. Bake Tu rkey Di van u ncovered u n t i l hot ,
about 45 mi n ut es.
!O Serve I mmedia tel y: Set oven con t rol at broi l
and/ or 550. B ro i l wi t h t op of d i s h 3 t o 5 i n c h es
f rom heat u n t i l cheese i s gol den br own .
* Chi cke n br ot h can be made by d i ss ol vi ng Z chi cken bou i l
l on cubes or Z t easpoons i n st ant chi cken bou i l l on i n 1
cups boi l i ng wat er, or use canned chi cken brot h.
FI SH BAKE
Store n o l onger tha n 24 hours. Ma kes enough for
b servi ngs.
2 pounds f resh or frozen cod, pi ke, pol l ack
or fl ounder fi l l et s
! cup al l -pu rpose fl our
2 teaspoons sal t
! teaspoon pepper
1 teaspoon di l l weed
1 cup mi l k
2 cups crout ons
! cup but t er or margari ne, mel ted
' | l - - | ozem, | aw ea | ovem |o 35J Co |
l - m | o-e v mg p ece- \ x l oo , -a | a m d pep
pe Coa | l - w | l ou m x| u e A a mge l -
m - m g e aye m u m gea-ed oa- m g d - ,
1 3 . 2 mce- 5p m - ` e d weed om l - ,
poo m - om | op Ha-e o m coveed 4 5 m m o | e-
io- - c oo | om- w | oo | | e , - p m - e om l - io
- eve mmed a| e y, oa-e 1 J m m o | e- omge )
Cove a m d e| gea| e
40 mi nutes before servi ng, heat oven to 350.
Ha-e ' - Ha-e omcoveed 3J m m o | e- Ca m -
w | e mom - ce- amd pa- ey
For Best Resul ts
Thaw f rozen fi sh i n i ts or i gi nal wrappi n g
u nder col d ru n n i n g water . Measu re
ot her i ngredi ents wh i l e f i sh t haws. Com
bi ne i t wi t h ot her i ngred i ents wh i l e st i l l
ch i l l ed. Wor k qu i ckl y; ref r i gerate i mme
di atel y. Cl ean fresh- caught f i s h at on ce.
Refr i gerate or put om i ce i mmedi atel y.
Mel gea| ed / \a m | - e- 1 09
PI KE F I ESTA
S tore no l onger t han 24 hours . Makes enough for
2 or 3 servi ngs.
1 pound f resh or f r ozen wal l eye pi ke fi l l ets
1 Y2 teaspoons sal t
! teaspoon pepper
smal l oni on, th i nl y sl i ced
1 t omato, peel ed and cut i nt o
Y2- i nch s l i ces
1 t abl espoon l i me j ui ce
1 t abl espoon s al ad oi l
1 t abl espoon s ni pped pars l ey
8 pi t ted r i pe ol i ves
' l | - - | oz em, | aw A a m ge l - m o mgea -ed
oa- m g d - , o o 2 m c e- 5ea - om w | -a |
amd peppe Cove l - w | om om amd | oma| o
- ce- , - p m - e me j o ce - a ad o a md pa- ey
om om om a md | oma| o iop w | o ve- Ca m oe
oa-ed mmed a| e y ) Cove a m d e| ge a| e
About 55 mi nut es before servi ng, heat oven t o
375 . Ha -e ' -e ' e- | a coveed 3J m m o | e- 'm
cove , oa-e u m | l - l a -e- ea- y w | | o -,
aooo| 1 5 m m o | e- Ca m - w | me wedge-
SOY HAL I BUt STEAKS
S tore no l onger tha n 48 hours. Makes enough for 4
to 6 s ervings.
2 pounds f r esh or f r ozen hal i but
steaks ( about 6)
3 t abl espoons s oy sauce
1 teas poon gi nger
Y2 teas poon gar l i c powder
2 teaspoons s ugar
1 teaspoon grated l emon peel
' cup fresh l emon j ui ce
'+ cup wat er
' l l - - | oz em, | aw A a mge l - m - mg e
a ye m- a owd - \ x ema m mg mged em| - ,
pou om - | ea- - Cove a m d el ge a| e
About 20 mi nutes before s ervi ng, s et oven con
t rol at broi l and/or 550. ^ a mge 5oy a oo |
5| ea -- om oo e ac- , e-eve ma made | o
oa - | mg H o -| ea -- w | | op- aooo| 3 m c e-
| om ea| o m | o owm , 4 | o o m m o | e- H o -
w | e- eved -a oce, | o m a m d o o - aga m H o
o m | l - l a-e- ea- y w | lo -, 4 | o o m m
u | e- Ca m - w | pa- ey a m d emom - ce- , |
d- ed
ReI ne| at ed/ \a | || - m e-
SHRI MP I NTERNATI ONALE
St ore no l onger t ha n 24 hours. Makes enough for
or b s ervi ngs.
Bas e
12 ouncs f rozen cl eaned r aw s hr i mp
Mar i nade
h cup creamy I t al i an sal ad dressi ng
1 tabl espoon soy sauce
1 teaspoon parsl ey fl akes
Veget abl es and Seas on i ng
2 tabl espoons sal ad oi l
1 medi um oni on, di ced
cup chopped green pepper
pound f resh mus hrooms, t ri mmed
and sl i ced, or 1 can ( 2 ounces)
mush room stems and pi eces,
drai ned
tabl espoon soy sauce
Base
2 cups cooked ri ce
1 can (8 ounces) cr ushed pi neappl e,
drai ned
k -e l oze - mp w | m u g co d wa | e
| o emove ce g aze ' ac e - mp o 1 o 1 2
c m p ece ol eavy du| y a u m u m lo \ x
-a ad d e-- g, 1 | a o e- pOo -oy -a u ce a d | e
pa - ey l a -e-, pou o - mp \ap - mp
-ec u e' y | e lo a d l gea| e
ea| o a ge - - e| o e ec| c l ypa Coo-
ad -| o o , g ee peppe ad mu - oom
o u | o o - | ede kemove l om ea| ,
-| 1 | ao e- poo -oy -a uce, | e ce a d
p ea pp e ' ace m x| u e u gea-ed 1 q u a|
ca- -e o e io -eve mmed a| e y, -ee g | }
Cove ad el ge a| e.
55 mi nutes before ser vi ng, have ready: caooage
ea ve-, YJ c u p - veed a mo d-, me wedge-.
Ha-e ce m x | ue coveed 35" ove 1 5 m m
u | e-, p ace lo pac-age o l - m mp o oa- g
- mee| ove Ha-e u | ce - mo| a d - mp
a e | ede, aoou | 3 d m u| e-
' e - a ad oow w | caooage eave- 5| a
mod- | o ce m x | u e, - poo | o oow iop
w | - mpad-a uce, ga - w | mewedge-
To Serve I mmedia tel y: ave eady caooage
eave- , ' cup - ' veed a mod- , me wedge-
Ha-e lo pac -age ol - mp o oa - g - ee|
a d ce m x | u e coveed 35" ove 25
m u | e-.
' e - a ad oow w | caooage eave- 5| a
mod- | o ce m x | u e, - poo | o oow iop
w | - mp a d - auce, ga - w | me
wedge-
HOT SHRI MP AND MACARONI SALAD
Store no l onger t ha n 24 hours. Makes enough for
4 to b s ervi ngs.
1 package (8 ounces) macaroni and
Cheddar di nner
1 can (4Y2 ounces) s hr i mp, r i nsed and
drai n ed
Y2 cup chopped cel ery
cup chopped gher ki ns
2 hard-cooked eggs, chopped
Coo- maca o a d Cedda d e a- d
ec| ed o pac-age 5 | ema g g ed
e| - 1o - eve mmed a| e y, ea| , - | g oc
ca- o a y. ) Cove ad el ge a| e
About 15 mi nutes before servi ng, sti r i n cup
water. Cove o| 5 mp ad \acao 5a ad
| g | y, ea| ove med u m ea| , - | g occa
- o a y, u | o| , aoou| 1 2 m u | e-
About Quanti ti es
Shrimp: 2 cans // ou nces each) me
d i u m s h r i mp = 1 package (1 2 ou nces)
frozen cl eaned s hr i mp.
To Make 2 Cups of Cooked Rice: Br i ng
/ cup regu l a r ri ce, ' /teaspoon s al t and
1 ' / cups water t o a boi l , st i r r i n g occa
s i on a l l y. Redu ce heat; cook t i ght l y cov
ered for 1 4 mi n u tes. Remove f rom heat ;
fl uff wi t h for k. Cover and l et stand for
5 to 1 0 mi n u tes.
BAKED AVOCADO- CRABMEAT SALADS
Store no l onger t han 24 hours. Makes enough for
b servings.
Sal ad
1 can (7 ounces) crabmeal, dra| ned and
ca ae removed
2 hardcooked eggs, chopped
cup | ne| y chopped sweel p| ck| e or
p| ck| e re| | s h
" cup sa| ad dress| ng or da| ry sou r cream
leaspoon sa| l
leaspoon red peppersauce
Base and Top pi n g
3 r| pe avocados
cup sh redded 5w| ss cheese
\ x a ed e| - excep| avocado- a dc m ee-e.
Cu| u pee ed avocado- e| mw -e | o m a ve-,
emove p | - . ' ace avocado- c u | - de up u
ea-ed oas d - m , 9 X 9 X 2 cme- . | eacm
ma | w | m YJ cupc aomea | -a ad, - p s ec m ee-e
o - a ad. Ca oe oased mmed a| e y. ) Cove
v | m p a- | c w ap ad e| e a| e.
30 m| nules beore serv| ng, heal oven lo 400.
Hase - a ad- ucoveed u | mo| a d ou oo y,
aoou | 20 m u | e-.
Baked Avocado- Cr abmeat Sal ad
Me| e a| ed/ `a O - me- 1 1 1
CRAB SHE L LS
Store no l onger t ha n 24 hours. Makes enough for
o servi ngs.
F i l l i ng
1 can (6 ou nces) cr abmeal, dra| ned and
carl | | age removed
2 l ab| espoons chopped p| m| enl o
1 hard-cooked egg, chopped
1 lab| espoon chopped on| on
" cupchopped ce| ery
leaspoon sa| l
! cup mayonna| se
Pas t ry
2 cups a| | - pu rpose | our *
1 leaspoon s a| l
2
! cup p| us 2 l ab| espoons s horlen| ng
4 l o 5 l ab| espoons co| d waler
\ x | ed e | - . Mel e a| e. 'epa e
'a- | y . `ea- u e | o u a d 1 | ea-poo -a | | o
oow Cu| - mo| e | mooum y. 5p s e
wa| e , 1 | ao e- poo a | a | me, m x u |
a | ou - mo -| eed a d doum a mo- | c ea-
- de o| oow 1 | o 2 | ea-poo - wa| e ca oe
added l eeded) . Ca| me doum | o a oa ,
d v de m a | .
Mo eac m m a | | o 1 1 c m c c e a d c u | | o
e m| 4 c m c c e- . ' ace 2 | ao e- poo - c ao
mea| m x | u eoeac m o| 8 pa- | yc c e-. `o - | e
edew | m wa| e , cove w | m a ema m c c e.
' e-- ede w | m | e- o| | o s |o -ea -ec u e y.
| | Cao 5me - | o u ea-ed oa s - me - ,
p cs | op c u - | - -evea | me- . ' ace - me - o
oas - mee| . 1o -eve mmed a| e y, oase u
coveed 425 ove 2 0 | o2 5 m u | e- . ) Cove
w | m p a- | c wap ad e| ea| e.
40 m| nules beore serv| ng, heal oven lo 425.
Hase C ao 5 m e - u c oveed 30 m u | e-. 1u
eacm oa sed C ao 5 me ove oa s - me -o
e- w - mow o | m e pa- | y.
* I f u s i n g sel f - ri s i ng fl our , omi t sal t from Pas t ry. Past r y made
wi t h s el f - r i s i ng fl our di ffers i n fl avor and t ex t ure.
1 1 2 MeI | ge|a| ed/ *a m O - me-
Spoon h a l f t h e fl aked s al mon on t o t h e cucu mber
s l i ces .
J EL LI E D SALMON LOAF
Store no l onger tha n 24 hours. Makes enough for
o s ervi ngs.
Gel a t i n
2 enve| opes u n| avored ge| al | n
cup co| d waler
1 Y2 cups bo| | | ng water
V cup | emon j u| ce
1 lab| espoon v| negar
2 leaspoons sa| l
Base
1 cup chopped ce| ery
med| u m cucumber, chopped
med| um cucumber, t h| n| y s | | ced
2 cans ( 1 6 ounces each) red sa| mon,
dra| ned, | aked and boned
Sauce
1
/ cup da| r ysour cream
green pepper, | ne| y chopped
2 leaspoons s n| pped pars| ey
2 leaspoons sn| pped ch | ves
Y2 leaspoon sa| l
Dash pepper
J el l i ed Sa l mo n Loaf
5p - e ge a | om co d wa| e | o -ol| e 5|
oo g wa| e gad o a y | o ge a | m , -| o |
ge a | m - d - -o ved. * x m emom j o ce, v ega|
amd -a | , coo
' m a mo| e oow , m x ce ey ad c opped c o
c o moe . A amge c u co moe - ce- oo| | om o l
oal pa , J 5 3 m ce- |aye a l | e - a mo ,
| e coc o moe ce ey m x| o |e a md ema g
- a mo om - ce-.
'oo ge a| m o -a mo . C o | -e| . ` x
5a o ce mged em| - . Cove| a m d el ge a| e.
| us l beore serv| ng, | oosen | e| | | ed 5a| mon |oa
rom mo| d, | nverl onl o serv| ng p| ale. Ca - m a -
yoo w - 5eve - a oce w | -a ad.
TUNA MACARONI SALAD
St ore no l onger t han o hours. Makes enough for
servings.
Base
1 cup e| bow macaron| , cooked and dra| ned
1 can (9 ounces) l una, dra| ned
2 lab| espoons chopped red on| on
1 l o2 lab| espoons chopped rad| s h
z cup chopped green pepper
Dress i n g
z c u pmayonna| se
leaspoon dry muslard
z leaspoon sa| l
leaspoon pepper
lab| espoon | emon j u | ce
Mi x Base i ngred i ent s . Mi x Dres s i n g i ngred i ent s ;
pou r dress i ng on macaro n i mi xt u re and t os s .
Cover and c h i l l at l eas t 3 h ou rs . ( Can be s erved
i mmed i atel y. )
| usl beore serv| ng, | | ne | arge bow| w| l h greens
or p| ace | elluce cups on p| ale. F i l l wi t h Tu n a
Macaron i Sa l a d.
Ref r i ger at ed / Ma i n Di s h es 1 1 3
Loos en t h e sa l mon l oaf a ro u n d t h e edges ; d i p t h e
pa n i nt o hot wat er t o u n mol d .
CREAMY TUNA CHE ES E MOL D
Store no l onger t han o hours. Makes enough for
s ervi ngs.
1 enve| ope u n| avored ge| al | n
Y
1
cup co| d wal er
cup boi | i ng wal er
cup di ced ce| ery
cup m| nced on| on
cup chopped green pepper
can (9 ou nces) l una, dra| ned
z leaspoon sa| l
leaspoon | emon pepper
z cup s hredded s har p Cheddar cheese
s cup mayonna| se
Spr i n k l e gel a t i n on col d wat er t o s of t en . St i r
boi l i n g wat er gra du a l l y i n t o gel at i n ; s t i r u n t i l
gel at i n i s d i s s ol ved. Mi x i n remai n i n g i ngred i
en t s . Pou r s a l a d i n t o 4- c u p mol d. Co
v
er a n d
ch i l l u nt i l f i r m. ( Ca n be s erved i mmed i at el y. )
| usl beore serv| ng, | oosen Creamy Tuna Cheese
Mo| d rom mo| d, | nverl onlo servi ng p| ale. Gar n i s h
wi t h greens .
1 1 Ref r i
g
erat ed/ Ma i n Di s h es
TUNA CASSEROLE
St ore no l onger t han Z hours. Ma kes enough for
to b servi ngs.
Sauce
1 enve| ope ( 1 V2 l o2 ounces) wh| l e sauce
m| x
1 lab| espoon peanul bull er
Bas e
1 cup e| bow macaron | , cooked and dra| ned
2 cans ( 6 ounces each) l una, dra| ned
1 can (4 ounces) mush room slems
and p| eces
cup chopped green pepper
! cup s| | ced p| lled r | pe o| | ves
1 lo 1 Y2 leas poons seasoned sa| l
Y4 leaspoon oregano
leaspoon pepper
To ppi n g
1 c upshredded Cheddar cheese
(aboul 4 ou nces)
Prepare 1 cu p med i u m wh i t e s auce as d i rect ed
on sa uce mi x pac kage. S t i r i n pea n u t bu t t er .
Mi x i n macaron i , t u na, mu s h rooms ( wi t h l i q u i d)
and rema i n i n g i n gredi ent s except cheese. Pou r
i n t o u ngreased 1 V2 - q u a rt casserol e. Spr i n k l e
ch eese on t op. ( To s erve i mmed i at el y, bake
u ncovered i n 350 oven 30 mi n u t es . ) Cover and
ref r i ger at e.
50 m| nules beore serv| ng, heal oven lo 350.
Bake Tuna Casserol e covered 30 mi n u t es . Un
cover ; bake 1 0 mi n u t es .
"J ust Enough" Macaroni
To Make 1 Cup of Cooked Elbow Mac
aroni : Drop ' /cu p el bow macaroni and
' /teaspoon sal t i n to 1 1 /2 cups of rapi dl y
boi l i n g water. Br i ng water t o a rapi d boi l
once more. Cook for mi n u tes, sti r ri n g
constant l y. Cover pa n t i ght l y a n d re
move from heat. Let t he pan stand cov
ered for 1 0 mi n u tes. Drai n . Ri nse mac
aroni wi t h col d water.
BAKE D B EANS
Store no l onger than da ys. Makes enough for
b to 8 s ervi ngs.
1 pou nd dr| ed navy or pea beans ( aboul 2
cups)
pound sa| l por k ( w| l houl r| nd)
1 med| u mon| on, s | | ced
cup brown s ugar (packed)
3 lab| espoons mo| asses
leaspoon dry musl ard
leaspoon pepper
Pl ace bea n s i n l a rge s aucepan . Add enough
wat er t o cover bea ns . H eat u nt i l wat er boi l s .
Boi l 2 mi n u t es . Remove f rom heat ; cover a n d
set as i de 1 h ou r. To keep bea n s covered wi t h
wat er , a dd s ma l l a mou n t of wat er i f n eces
sary. Si mmer u n covered u n t i l t ender , abou t 1
h ou r . ( Do not boi l or beans wi l l b u rs t . ) Drai n
bean s ; reserve l i q u i d.
Heat oven t o 300 . Cut s a l t por k i n t o sever al
pi ec es ; l ayer s al t por k, bea n s and on i on i n u n
greased 2 - q u art bea n pot or cas s erol e. Mi x 1
c u p of t he reserved l i q u i d , t he s u gar , mol asses,
mu s t ard and pepper; pour on bea n s . Add enou
g
h
of t he rema i n i ng r eserved l i q u i d ( or wat er )
t o a l mos t cover beans . Cover t i gh t l y; bake,
s t i r r i ng occa s i ona l l y, 2 h ou rs . Un cover ; bake
1 V2 h ou rs . Coo l s l i
g
ht l y. Cover and ref r i ger at e.
1 5 m| nules beore serv| ng, p| ace1 can (8 ounces)
lomalosauceand Baked Beans | n | arges ki | | el . Cook
over med i u m heat , s t i r r i n
g
occas i on a l l y, u n t i l
bu bbl y, a bou t 1 5 mi n u t es .
li MA- MEATBAll STEW
Store no l onger t ha n 24 hour s. Ma kes enough f or
s ervi ngs.
1 cup dri ed l arge l i ma beans
4Y2 cups wat er
Y2 cup wat er
3 t abl espoons fl our
1 can ( 1 6 ounces) whol e t omatoes
1 cup s l i ced cel ery
3 medi um carrot s, cut i nt o 2- i nch pi eces
Y2 cup chopped oni on
1 tabl espoon sal t
Y4 teaspoon pepper
1 bay l eaf
1 contai ner f rozen Mi ni Meatbal l s
( page 1 0)
Heat bean s a nd + . c u ps wa t er t o boi l i ng i n
Dut ch ove n . Boi l u ncovered 2 mi n u t es . Remove
f rom heat ; cover and set as i de ! h ou r . Do not
drai n .
Heat oven t o 375 . Mi x '. c u p wat er a n d t h e
fl ou r; s t i r i n t o bean s . Hea t , s t i r r i n g occa s i on a l l y,
u n t i l mi x t u re boi l s a n d t h i c kens . St i r i n vege
t abl es, sa l t , pepper a n d bay l eaf . H eat u n t i l
mi xt u re boi l s . Cover t i g h t l y; bake 1 '. h ou rs .
Add f r ozen meat bal l s . ( To s erve i mmed i at el y,
cover a n d ba ke u n t i l mea t ba l l s ar e h ot , a bou t
1 h ou r. ) Cover ahd ref r i ger at e.
40 mi nutes before servi ng, heat oven to 375.
Bake L i ma- Meat ba l l St ew covered u n t i l meat
ba l l s are hot , abou t 3J mi n u t es .
Tomorrow's Sandwi ches
When you make sandwi ches the n i ght
before, al ways butt er bread r i ght to
edges, so other fi l l i ngs won' t soak i n .
Wrap whol e sandwi ch i n pl as t i c ba g or
wrap. Cl ose t i ght l y. Wr ap greens and
t omat o s l i ces separatel y. A few tasty
combi nat i ons : s l i ced beef and s l i ced
rad i shes on Engl i sh mu ff i ns ; l u nch meat
and s l i ced ol i ves on cor n mu ff i ns .
Ref r i ger at ed / Ma i n Di s h es 1 1 a
HEARTY SANDWI CH LOAF
St ore no l onger t ha n 24 hour s. Ma kes enoug h for
b s ervi ngs.
Br ead
1 l oaf ( 1 pound) uns l i ced whi te bread
(about 8 i nches l ong)
B u t t er Mi x t u r e
cup sof t butter or margar i ne
3 tabl espoons i nst ant mi nced oni on
3 tabl espoons prepared mustard
1 tabl espoon poppy seed
1 tabl espoon l emon j ui ce
Das h cayenne r ed pepper
F i l l i ng
1 2 sl i ces Swi ss cheese
12 t hi n s l i ces l u ncheon meat
Ca ref u l l y t r i m cr u s t f rom t op of bread. Make
o d i agon a l c u t s at eq ua l i n t erva l s f rom t op of
l oaf a l mos t t o bot t om. Mi x but t er , o n i o n ,
mu s t ard, poppy seed , l e mo n j u i ce a n d caye n n e
red pepper. Res erve 3 t a bl es poons bu
t
t er mi x
t u re. Spread r ema i n i n g b
u
t t er mi x t u re i n t o cut s .
Al t er n at e 2 c hees e s l i ces a n d 2 meat s l i ces i n
ea ch cut , a l l owi n g each t o s t i c k ou t l i gh t l y at
t op and s i des of l oaf . S pread rese rved bu t t er
mi xt u re on t op and s i des of l oaf . ( To serve
i mmed i at el y, see bel ow. ) Wrap i n heavy- d u t y
a l u mi n u m f oi
i
a n d ref r i gera t e.
1 hour before servi ng, heat oven t o 350. f i ace
wrapped Hea rt y S a n dwi c h Loaf on u n greased
ba k i n g s heet ; open f oi l . Bake 3J mi n u t es . Cover
l oaf wi t h f oi l ; bake u n t i l hot , about 2J mi n
u t es . To s erve, s l i ce t h rough each d i agon a l c u t
bet ween meat s l i ce a n d bread .
To Serve I mmedia tely. Pl ace l oaf on l i gh t l y
greased bak i n g s h eet . B a ke i n 350 ov en 1 5
mi n u t es . Cover l oaf wi t h f oi l ; bake 1 0 mi n u t es .
1 1 6 Ref r i gerat ed / Ma i n Di s h es
SPI CY CHE ESE PI E
St ore no l onger t ha n Z hours. Ma kes enough for
to servi ngs.
Pa s t ry
1 cup al l - pu rpose f l our*
! t easpoon sal t
cup pl us 1 tabl espoon shorten i ng
2 to 3 tabl espoons col d wat er
Egg and Ch eese Mi x t u re
4 eggs
Y4 cup mi l k
! cup di ced sal ami
Y2 cup di ced pepperoni
2 cups shredded mozzarel l a cheese
( about 8 ounces)
! teaspoon basi l
Y2 t easpoon oregano
Y teaspoon pepper
To mat o Sauce
2 tabl esoons chopped oni on
2 tabl espoons chopped green pepper
1 tabl espoon butter or margari n e
can ( 8 ounces) tomato sauce
teaspoon sal t
Y4 teaspoon pepper
Prepare Pa s t ry: Meas u re fl ou r a nd ': t eas poon
s al t i n t o bowl . Cut i n s h or t en i n g t h orough l y.
Spr i n k l e i n wat er , 1 t a bl es poon at a t i me, mi x
i ng u n t i l a l l fl our i s moi s t ened a n d dough a l
mos t c l eans s i de of bowl 1 t o 2 t eas poons
wa t er ca n be added i f n eeded) . Ga t her dough
i n t o a bal l . Rol l i n t o c i rc l e 2 i n c hes l arger t h a n
i nvert ed 8- i n c h pi e pan on l i gh t l y fl ou red c l ot h
covered board . F ol d pas t ry i n h a l f, t hen i n h a l f
aga i n ; pl ace i n pa n wi t h poi n t i n cen t er a nd
u n fol d. Tr i m over h a ngi ng edge of pas t ry 1 i n c h
fr om r i m of pa n. F ol d a n d rol l pas t ry u nder,
even wi t h pan ; fl u t e. Cover past ry - l i n ed pi e pan
wi t h pl as t i c wra p and ref r i ger at e.
Mi x Egg and Ch eese Mi x t u re i ngred i ent s . Cover
and ref r i ger at e.
Cook a n d s t i r on i on and gr een pepper i n but t er
u n t i l on i on i s t ender . St i r i n t omat o sa uce,
1 t easpoon sa l t a n d '/ t eas poon pepper . Cover
s aucepan a nd ref r i gera t e.
About 50 mi nut es bef or e servi ng, pl ace pastry
l i ned pi e pan on oven rack. Pou r egg a n d c h ees e
mi x t ure i nt o pi e pa n . Bake i n 425 oven u n t i l
l i gh t brown , 3 5 t o 40 mi n u t es . Let st a n b
u t es bef ore c ut t i ng. Af t er pi e has baked 25
mi n ut es, h ea t Tomat o Sau ce. Spoon s auce on
wed ges of pi e.
* I f u s i n g s el f - r i s i ng f l our , omi t s al t f r om Past ry. Pas t r y made
wi t h sel f - r i s i ng f l ou r di fers i n fl avor and t ex t u re.
EGGS FLORE NTI NE CASSEROLE
St ore no l onger t ha n Z hours. Makes enough for
to servi ngs.
Bas e
2 packages ( 1 0 ounces each)
frozen chopped s pi nach
2 t abl espoons mi nced oni on
2 t abl espoons l emon j ui ce
Y2 cup s hredded Ch eddar cheese
8 hard-cooked eggs, s l i ced
Sauce
3 tabl espoons but t er or margar i ne
3 t abl espoons fl our
Y2 teaspoon sal t
Y2 teaspoon dry mustard
Y teaspoon pepper
2Y cups mi l k
To p p i ng
! cup dry bread cru mbs
1 t abl espoon but t er or margari ne, mel ted
Cook s pi nach as d i rect ed on pac kage; d ra i n .
St i r i n on i on a n d l emon j u i ce. S pread s pi na ch
i n u ngreased ba k i ng d i s h , 8 x 8 x 2 i n ches .
Spr i n kl e c h eese on s pi nach; t op wi t h egg s l i ces .
Mel t 3 t a bl es poon s bu t t er i n s aucepan over l ow
heat . St i r i n f l ou r and season i ngs . Cook over
l ow heat , s t i r r i n g con s t an t l y, u nt i l s moot h a n d
bu bbl y. Remove f r om heat ; s t i r i n mi l k . H eat ,
s t i r r i ng con s t a n t l y, u n t i l Sauce boi l s . Boi l a n d
s t i r 1 mi n u t e. Pou r on eggs .
Tos s c r u mbs wi t h mel t ed bu t t er; s pr i n k l e cr u mbs
on s auce. ( To serve i mmed i at el y, heat oven t o
4Jd , bake u n covered 20 mi n ut es . ) Cover a n d
ref r i ger a t e.
40 mi nutes before servi ng, heat oven to 400.
Bake Eggs F l oren t i n e Cas serol e u ncovered 30
mi n ut es .
QUI CHE LORRAI NE
Store n o longer tha n 24 hours. Makes enough for
6 mai n-dish servings (8 appet izer servi ngs) .
Past ry
1 cup a| | purpose | our*
leaspoon sa| l
cup p| us 1 lab| espoon s horlen| ng
2 lo 3 lab| espoons co| d waler
Base
1 2 s | | ces bacon (aboul pound) , cr | sp| y
r| ed and crumb| ed
1 cup shredded nal ura| 5w| ss cheese
(4 ounces)
cup m| nced on| on
Egg Mi x t ure
4 eggs
2 cups wh| pp| ng cream or | | ghl cream

A leaspoon sa| l
leaspoon sugar
leaspoon cayenne red pepper
Prepare Past ry: Meas u re fl ou r and / t easpoon
sal t i n to bowl . Cut i n s hort en i ng t horough l y.
Spr i nkl e i n water, 1 tabl espoon at a t i me, mi xi ng
u n t i l al l fl our i s moi st ened and dough a l most
cl eans si de of bowl ( 1 to 2 t easpoon s wat er
ca n be added i f needed) . Gat her dough i n to a
bal l . Rol l i n to c i rc l e 2 i n c hes l arger t han i n
verted 9- i nc h p i e pan on l i ght l y fl ou red cl ot h
covered board. Fol d pas t ry i n ha l f t hen i n hal f
aga i n; pl ace i n pan wi t h poi nt i n cent er and
u n fol d. Tri m overhangi ng edge of pas t ry 1 i nch
from r i m of pa n . F ol d a nd rol l pas t ry u nder,
even wi t h pan; fl ut e.
Spr i n kl e bacon, cheese and oni on i n past ry
l i ned pi e pan. Cover wi t h pl as t i c wrap and
ref ri gerate. Beat eggs s l i ght l y; beat i n r ema i n i ng
i ngred i ent s . Cover and ref r i gerat e.
1 hour 1 5 m| nules beore serv| ng, p| ace paslry-
| | ned p| e pan on oven rack. St i r egg mi xt ure a n d
pou r i nt o pi e pan. Bake i n 425 oven 1 5 mi n
utes. Reduce oven t emperat ure t o 30; bake
u nt i l k ni fe i nserted 1 i nc h from edge comes
out cl ean, about 45 mi n utes l onger . Let st a nd
1 0 mi nu tes before cutt i ng.
* I f us i ng sel f - ri s i ng fl our , omi t s al t from Past ry. Past r y made
wi t h sel f - ri s i ng fl our di ffers i n fl avor and t ext ur e.
Bake t he qui che
u n t i l a k n i fe i n
sert ed 1 i nch fr om
t he edge comes
out cl ean.
Qu i che Lor ra i ne
Ref r i gerated/ Ma i n Di s hes 1 1 7
Pour t he egg
mi xt ure i nt o t he
pi e pan on t he oven
rack.
1 1 8 Ref r i gerated/ Appet i zers
Appetizers
BEEF TERI Y AKI KABOBS
St ore no l onger than +o hours.
1 pou nd bee s | r| o| n sleak or bee round
sl eak, 1 . | nches l hi ck
cup s oysauce
cup waler
2 l ab| espoons honey
leaspoon gar| | c sa| l
!. leaspoon a| | sp| ce
leaspoon g| nger
Tr i m fat and bone f r om meat ; c u t meat i n t o
H- i nch s t r i ps . Cu t each s t r i p i nt o 11- i n ch pi eces .
Mi x rema i n i ng i ngred i en t s ; pou r on meat i n
g l as s bowl . Cover a n d refr i gerat e a t l eas t 1 h ou r.
20 m| nul es beore serv| ng, sel oven conl ro| al
broi | and/ or 550. Have ready. 2 b u n c hes green
o n i ons . Tr i m green t ops f rom on i on s ; c u t o n i o n s
i n t o 1 - i nch pi eces. Reserve ma ri n ade; a l t er n at e
3 pi eces meat and 2 pi eces on i on on eac h
s kewer .
B roi l kabobs wi t h t ops 3 t o 4 i n c h es f ro m h eat ,
br u s h i ng occas i ona l l y wi t h r eserved mar i n ade,
3 t o 4 m i n u t es on eac h s i de. To s erve, s poon
s ma l l a mou n t reserved mar i n ade on meat .
Nol e. 1 pou n d wh i t e c h i c ken meat , cut i n t o
1 x1 X V- i nc h pi eces , can be s u bs t i t ut ed f or
meat .
To Charcoa| -gr| | | . Cook kabobs on h i bach i over
hot coa l s , t u r n i ng freq uent l y, 1 0 t o 1 5 mi n u t es .
Us e a h i ba c h i i n a ven t i l at ed pl ace-a fi repl ace
wi t h t h e d raf t open, near a n open wi ndow or
out door s . J udge hot coa l s wi t h a gr i l l t her
momet er or h ol d you r h a n d, pal m t owa rd t h e
h ea t , near t h e gr i d. I f y ou h ave t o wi t h draw
you r h a n d i n l es s t ha n t h ree seconds , t h e coa l s
a re hot ( a bou t 400 ) .
DEVI LED EGGS
Store no l onger t ha n 24 hours. Ma kes enough for
servi ngs.
6 hard-cooked eggs
Y leaspoon a| l
Y leaspoon d ry muslard
leaspoon pepper
3 lab| espoons sa| ad dress i ng, vi negar or
| i ghl cream (20%)
Cut peel ed eggs l engt h wi se i n t o h a l ves . S l i p
out yol ks; mas h wi t h f or k. Mi x i n seaso n i ngs
and s al ad dress i ng. F i l l wh i t es wi t h egg yol k
mi xt u re, hea pi n g i t l i gh t l y . Ar ra nge on l a rge s erv
i ng pl at e. ( Can be served i mmed i at el y. ) Cover
pl at e wi t h pl as t i c wra p and ref r i ger at e.
VAk| AT| ON5
Cal sup-| avored Devi | ed |ggs. Dec r ease s al t t o
% t eas poon and s u bs t i t u t e % cup p l u s 1 t abl e
s poon cat s u p f or t h e s al ad d ress i ng.
Devi | ed |ggs wi lh O| i ves. Dec rease s a I t t o '/ t ea
s poon , omi t dry mu s t ard and mi x '/ c u p f i nel y
mi nced r i pe ol i ves a n d s t eas poon cu rry powder
i n t o egg yol k mi xt u re.
Zesly Devi | ed |ggs. Dec rease s al t t o '/ t eas poon
and mi x one of t he fol l owi n g i n t o t he egg yol k
mi xt u re:
': cup f i nel y s h red
t
ed process A mer i ca n
cheese
2 t abl es poon s s n i pped pars l ey
1 t eas poon horserad i s h
To Store Eggs
Refr i gerate eggs r i ght after you buy
t hem. Us e t hem wi t h i n a week.
Leftover egg wh i tes wi l l keep i n the r e
f r i gerator i n a covered j ar 7 to 10 days.
Cover l eftover yol ks wi t h water and
store i n a covered j ar for 2 to J days.
Ref r i ger at ed / Appet i zer s 1 1 9
MARI NATE D SHRI MP
Store n o l onger tha n ! week.
1 Y2 leaspoons sa| l
1 package.(1 2 ounces) rozen c| eaned
raw s hr i mp
cup oi | and vi negar sa| ad d ressi ng
1 bay | ea , crushed
Heat 2 cu ps wat er and t h e s al t t o boi l i n g. Add
s h r i mp; heat u n t i l wat er boi l s . Cook u n t i l
s h r i mp are t ender , 1 t o Z m i n u t es; r i n se q u i c k l y
wi t h r u n n i n g col d wat er t o cool .
Mi x s h r i mp, s al ad d res s i n g a n d ba y l eaf . Cover
and ref r i ger at e at l eas t 2 h ou rs . ( Can be s erved
i mmed i at el y. )
Nol e. Two c a n s ( 4': ou nces eac h ) med i u m
s h r i mp, r i n sed a n d d ra i n ed , ca n b e s u bs t i t u t ed
for t h e c l ea ned raw s h r i mp.
SPI CED PEACHE S
St ore no l onger t han o da ys. Makes ! qua rt .
1 can (29 ounces) peach ha| ves, d rai ned
1 Y2 cups honey
Y cup vi negar
3 l hree- i nch ci nnamon sl i cks
3 who| e c| oves
P l ace peac h h a l ves i n 1 - q u art j ar . Heat r ema i n
i n g i n gred i ent s u n t i l s yr u p boi l s . Pou r on peac h
es; cool . Cover a n d ref r i gerat e a t l eas t 8 h ou rs .
VAk| AT| ON5
5pi ced Apr i col s. S u bs t i t u t e 1 can 3J ou nces )
apr i cot ha l ves , d ra i ned, f or t h e peac h h a l ves .
5pi ced Pears. Su
b
s t i t u t e 1 can 2 ou n c es ) pea r
h a l ves , dra i ned, f or t h e peach h a l ves ; : to 1
t eas poon red or gr een f ood col or ca n be added
t o s auce. Pear s wi l l be f u l l y col ored i n 1 2 h ou rs .
5pi ced Pi neapp| e. S u bs t i t u t e 1 can 3J ou nces )
pi neappl e c h u n ks , d ra i ned, f or t he peac h h a l ves.
1 20 Rel | | ge|ated /Appet | ze|-
CUCUMBER SOUP
St ore n o l onger than 48 hours. Ma kes enough for
6 s ervi ngs.
2 medi um cucumbers
'+ cup bul l ermi | k
1 leaspoon sa| l
h leaspoon pepper
leaspoon i nslanl mi nced oni on
1 % cups bul l ermi | k
'a eoeo| | ec o c o moe -, co| oo| c o c o moe-
m | o m c - ce- Me-eve - x o| | e o m pa ed
- ce- |o ga - , wa p m a- | c wa p a m d
e| ge a| e
'oo ' c o p oo | | e m - m | o o e de , add a |
| e c o co moe - ce- Hea| om g - peed o m |
- moo| Add ema m m g c o co moe - ce-, | e
-a | , peppe adom om Hea| o | - moO' , aooo|
| m m o| e 5| m ema m m g oo | l e m - Cove
amd e| ge a| e a| ea- | 2 oo - Cam oe -eved
mmed a| e y }
Al servi ng l i me, garn i s h each servi ng o Cucum-
ber 5oup wi l h a reserved cucumber s| i ce.
RUBY CONSOMME
St ore no l onger t ha n 4 da ys. Makes enough for 8
s ervings .
2 cans ( 1 0Y2 ounces each) bee
consomme
cup lomalo | ui ce
cup wal er
\ x com- omme, | oma| o j u ce a d wa| e|, ea|
| oug Ca oe -eved mmed a| e y ) Cove
amd el| gea| e
Al servi ng l i me, heal kuby Consomme or serve
co| d. Ca m - w | c oc o moe o ad - - ce-, |
de- ed
BORSCH
St ore no l onger t han 24 hours. Ma kes enough for
servings.
1 can ( 1 0Y2 ounces) condensed bee brolh
( boui | | on) *
can ( 1 6 ounces) shoesl ri ng beels
1 cup s hredded cabbage
2 l ab| espoon s mi nced oni on
leaspoon s ugar
leaspoon | emon | u | ce
ea| oo| , oee| - w | q o d } , ca ooage, o m o
a d - oga o | m x | u e oo - ked o ce ea| ,
- mme o m coveed 5 m m o| e- 5| m e mom
j o ce Cove amd c Ca m oe -eved m
med a| e y }
Al servi ng l i me, l op each servi ng o Borsch wi l h
a spoon u| o dai ry s our cream.
* Beef br ot h can be made by di ssol vi ng beef bou i l l on
c u bes or ? t eas poon s i n s t a n t beef bou i l l on i n l c u ps
boi l i ng wat er.
VI CHYSSOI S E
St ore no l onger tha n da ys. Makes enough for
8 s ervi ngs (!2 cup ea ch) .
1 s ma| | on i on, graled
3 chi cken
g
oui | | on c ubes
1 cup wal er
! leaspoon sa| l
Y2 cup mi | k
1 % c ups i nsl anl mashed polalo pufs
1 Y2 cups mi | k
ea | om om , oou om c u oe-, wa| e amd -a |
a ge-a ocepa m o m | m x| o |e oo - Med o c eea| ,
cove | g | y a m d - mme 1 U m m u | e- Memove
| om ea| , - | m : c o p m - \ x m po| a| o
p o |I- w | | o -, oea| o m | | o l|y 5| m ! '
-
cop- m - gad o a y, ea| j o -| o m | -oo p oo -
Cove a d c | oou y
5 mi n ul es beore servi ng, have ready. 1 c u p
g | cea m 2J} , - pped c ve- o wa | e
c e--
5| ceam m | o -oo p w | | o -, oea| v go|oo - y
5eve m - ma c op- o oow - , -p m - e - m pped
c ve- o | op
GOLDENROD EGG DI P
St ore n o l onger tha n o hours. Makes 2 cups.
6 hard-cooke eggs, i ne| y chopped
7 cup mayon nai se or sa| ad d ressi ng
2 lab| espoon s pi ck| e re| i s h
1 lab| espoon buller or margar| ne, solen ed
2 leaspoons | emon j u i ce
1 leaspoon prepared musl ard
1 leaspoon sa| l
z leaspoon i nslanl mi nced oni on
Y leaspoon red pepper sauce
7s leaspoon pepper
Mi x a
i
l i n gred i ent s . Cover and ref r i ger at e. Ch i l l
at l east ? h ou rs . ( Ca n be s erved i mmed i at el y. )
St i r before s ervi ng.
PI QUANT DI P
St ore n o l onger tha n o hours. Makes 2 cups.
Mi x ? cu ps dai ry sou r crea m a n d 1 enve l ope
( about . ou nce) of you r f avor i t e s a l a d d res s
i ng mi x ( Par mesa n , gar l i c- cheese or b l u e c h eese)
br 1 envel ope ( a bout 1 ': ou nces ) s paghet t i
s auce mi x . Cover and ref r i ger at e. Ch i l l at l eas t
1 h ou r. ( Can be served i m med i at el y . ) St i r bef ore
servi ng.
DI LL WEED DI P
St ore n o l onger t har 3 da ys. Ma kes about 1 Y2 cups.
1 cup dai ry sour cream
z cup mayon nai se or sa| ad d ressi ng
1 lab| espoon di | | weed
1 leaspoon seasoned sa| l
Mi x a l l i n gred i ent s . Cover and ref r i ger at e. Ch i l l
at l east 1 h ou r. ( Can be s erved i mmed i at el y. )
Ref r i gerat ed / Appet i zers 1 Z1
TEMPTI NG TUNA DI P
St ore n o longer t ha n Z hours. Makes Z cups.
package ( 3 ounces) cream cheese, soflened
1 cup dai ry sour cream
1 can (6Y2 ounces) l u na, d rai ned and | aked
Y cup chopped sl ued o| i ves
2 l ab| espoons s ni pped chi ves
2 leaspoons horseradi s h
1 leaspoon Worceslersh i re sauce
Y leaspoon sa| l
Mi x c ream cheese a n d s ou r c ream u n t i l s moot h .
St i r i n rema i n i ng i n gred i ent s . Cover a n d re
f r i gerat e. Ch i l l at l eas t ? h ou rs . ( Ca n be s erved
i mmed i at el y. ) St i r bef ore s ervi ng.
BAVARI AN DI P
St ore n o l onger t ha n o hours. Makes a bou t 1 cup.
3 lab| es poons | i ver wursl
1 cup dai ry s our cream
2 l ab
[
espoons sweel pi ck| e re| i s h
Mas h l i ver wu r st wi t h f or k. Mi x i n s ou r c ream
grad u a l l y u n t i l s moot h . S t i r i n pi c k l e rel i s h . Cover
and ref r i ger at e. Ch i l l a t l eas t 1 h ou r. ( Can be
s erved i mmed i at el y. )
GARLI C CHEESE DI P
St ore no l onger t ha n da ys. Makes a bout 2Y2 cups.
2 cups creamed c

llage cheese
1 medi u m c| ove gar| i c, cr ushed
! cup chopped o| i ves
1 lab| es poon mi | k
Mi x al l i ngred i eht s . Cover and ref r i gerat e. Ch i l l
a t l eas t 3 h ou rs . ( Ca n b e s erved i mmed i at el y. )
St i r bef ore s ervi ng.
1 22 Ref r i gerat ed / Appet i zers
NEAPOLI TAN DI P
St ore n o l onger tha n 3 days. Ma kes a bout 1 cup.
2 lab| espoons mi | k
2 packages ( 3 ounces each) cream cheese,
solened
2 lab| espoons ch| | | sauce
2 l ab| espoons graled Parmesan cheese
Y leaspoqn oregano | eaves
1 leaspoon horserad i sh
St i r mi l k gr ad ual l y i n t o c ream c h eese. Mi x i n
rema i n i n g i ngred i ent s . Cover a n d ref r i ger at e.
Ch i l l at l eas t 1 hour . ( Can be s erved i mmedi a t e
l y. ) S t i r bef ore serv i ng.
LI VERWURST SPREAD
Store no l onger tha n o hours. Makes about 1 Y2
cups.
z pound | | verwursl
1 lab| espoon sweel p| ck| e re| i s h
cup mayonnai se or sa| ad dress i ng
1 lab| espoon cal sup
1 leaspoon prepared musl ard
Dash Worceslers h| r e sauce
Mash l i ver wu rst wi t h f or k; mi x i n rema i n i ng
i n gred i ent s . Press pl a st i c wrap on t o s u r face of
s pread and ref r i gera t e. Ch i l l at l eas t 3 h ou rs .
( Can be served i mmed i at el y. )
5erve|| verwursl5preadw| l hryecrackers, pumper-
n| cke| or ol her l hi n| y s | | ced dark bread.
CHEESE APPLE
St ore no l onger tha n da ys.
1 jar (5 ou nces) pasleu r| zed process s harp
Amer i can cheese s pread
1 jar (5 ounces) pasleur| zed Neuchl e| and
b| ue cheese s pread
1 package ( 3 onces) cream cheese, so l ened
Car | i c sa| l
Worcesl er s hi re sau ce
Papr i ka
Beat a l l i n gred i en t s except papr i ka i n s ma l l
mi xer bowl on l o w s peed j u st u n t i l s moot h .
Cover a n d c h i l l a t l eas t 8 h ou rs . ( Can b e s ervec
i mmed i at el y. )
| usl beore servi ng, shape cheese mi xl ur e i nlo
ba| | . S pr i n k l e papr i ka on pi ece of waxed paper;
rol l cheese ba l l i n papr i ka to coa t . Mol d ba l l
i n t o a p p l e s h ape b y ma k i ng s ma l l depres s i on
f or s t em e n d. I f you l i ke, i n sert a c l ove a n d a
s ma l l l eaf . Serve wi t h c rac ker s or s nac ks .
SAlMON PARTY BAll
Store no l onger t han 4 da ys. Makes en ough for
about !Z s ervi ngs (3 cups) .
1 package (8 ounces) cream cheese,
soflened
1 can ( 1 6 ounces) sa| mon, drai ned
and | aked
1 lab| espoon | emon | ui ce
1 lab| espoon graled on i on
leaspoon | i qui d smoke
' l easpoon sa| l
Mi x a l l i ngred i ent s . Cover a nd c h i l l at l eas t 8
h ou rs .
Al servi ng l i me, have ready. /z cup c h opped
wa l n ut s or peca ns , 3 t abl es poons s n i pped pa r s
l ey and c rac ker s .
Mi x n u t s and pa rs l ey. S hape s a l mo n m i x t u re
i n t o ba l l ; rol l i n n u t mi x t u re. Serve wi t h cr acker s .
Salads
&
COTTAGE- LI ME SALAD
Store no longer than 3 da ys. Makes enough for
! servings.
3 cups bo| | | ng waler
2 packages (3 ounces each) | | me| avored
ge| at| n
1 cup p| neapp| e j u| ce
1 leaspoon v| negar
leaspoon sa| t
2 cups creamed cottage cheese
1 teaspoon m| nced on| on
1 teaspoon m| nced green pepper
cup coarse| y chopped cucu mber
cup coarse| y chopped ce| ery
Pou r boi l i ng wat er on gel at i n i n l arge bowl ;
s t i r u n t i l gel at i n i s d i s s ol ved . St i r i n p i n eappl e
j u i ce, v i n egar and sal t . Pou r 1 c u p of gel at i n
mi xt u re i n t o 8-c up r i ng mo l d . Ch i l l u n t i l f i r m.
\h i l e bot t om l ayer ch i l l s , c h i l l rema i n i n g mi x
t u re u n t i l t h i c kened s l i gh t l y but not set ; beat
wi t h rot ary beat er u n t i l l i g h t and f l u fy. Mi x i n
rema i n i ng i n gred i en t s ; pou r o n gel a t i n l ayer i n
mol d . Ch i l l u n t i l f i r m; cover . ( Can b e s erved
i mmed i at el y. )
Ref r i ger at ed/ Sal ads 1 23
CRUNCHY CARROT- PI NEAPPLE SALAD
Store no l onger tha n 48 hours. Makes enough for
8 servi ngs.
1 can (8 ounces) cr us hed p| neapp| e
z cup waler
1 package (3 ounces) orange-| avored
ge| al| n
1 cup m| n| at ure marsh ma| | ows
cup d| ced ce| ery
cup s hredded carrol

cup chopped nul s


z cup rozen dessert l opp| ng (thawed)
cup mayonna| se or sa| ad d ress| ng
Heat p i n eappl e ( wi t h s yr u p) a n d wat er u n t i l
mi xt u re boi l s . Pou r boi l i n g mi xt u re on gel at i n
i n bowl ; s t i r u n t i l gel at i n i s d i s s ol ved . Ch i l l
u n t i l t h i c ken ed s l i gh t l y b u t not s et . Mi x i n
r ema i n i ng i ngred i en t s i n c l ud i ng p i n eappl e; pour
i n t o 4-c u p mol d or 8 i nd i vi d u a l mol ds . Ch i l l
u nt i l fi r m; cover . ( Ca n b e s erved i mmedi at el y. )
5 m| nutes beore serv| ng, unmo| d Cr unchy
Carrol P| neapp| e 5a| ad and garn| s h wi t h sa| ad
greens.
Nol e. Th i s rec i pe can be dou b l ed .
Ti ps for Mol ded Sal ads
To deter mi n e the si ze of a mol d, fi l l i t
wi t h water ; t hen pou r t he water i nto a
l arge measu r i n g cup. Some mol ds may
be marked : 2 cu ps = 1 pi nt ; 4 cups =
1 quart.
When a reci pe speci fi es that gel ati n
shoul d be "t h i ckened s l i ght l y," i t means
t hat t he gel at i n shou l d be j u st about the
cons i stency of l i qu i d egg wh i tes. I f you
want to s peed up t he th i cken i ng p ro
cess, you can pl ace t he gel at i n mi xtu re
i n a bowl of i ce and water. Remove t he
mi xtu re from the i ce-fi l l ed bowl j ust
when i t starts to t h i cken. I f the gel at i n
has become too set, soften i t over hot
water.
1 24 Refr i gerated / Sal ads
Un mol d by wr ap
pi ng a hot , damp
t owel car efu l l y
ar ound t he mol d.
L i ft off t he mol d.
Ri bbon Mol d
Pour t he or ange
mi xt ure over t he
s l i ght l y- t hi ckened
r aspber ry l ayer i n
t h e mol d. A l i me
l ayer comes next .
RI BBON MOLD
Store n o longer tha n 3 da ys. Makes enough for
J to 12 servi ngs.
Ras pberr y Layer
1 cup bo| | | ng waler
1 package (3 ounces) raspberryIavored
ge| al| n
1 package (10 ounces) rozen raspberr| es
Ora nge Layer
1 cup bo| | | ng waler
1 package ( 3 ounces) orange| avored geIal | n
1 package (8 ounces) cream cheese, solened
1 can ( 1 1 ounces) mandar| n orange segmenls
L i me Layer
1 cup bo| | | ng waler
1 package (J ounces) | | me| avored ge| al | n
1 can (8 ounces) crushed p| neapp| e
kaspberry |ayer. Pou r boi l i ng water on r asp
ber ry- fl avored gel at i n i n l a rge bowl ; st i r u n t i l
gel at i n i s d i ss ol ved . S t i r i n f rozen ras pber r i es.
Ch i l l u n t i l t h i c kened s l i gh t l y but not set ; pour
i nt o 8- c u p mol d or 9 x9 X 2 - i nch ba ki ng pan.
Ch i l l u n t i l al most fi rm.
Orange |ayer. Pou r boi l i n g wat er on oran ge
fl avored gel at i n i n l arge bowl ; st i r u n t i l gel at i n
i s di ssol ved; s t i r gradu a l l y i nto c ream cheese.
Ch i l l u n t i l t hi c kened s l i ght l y but not set . Mi x
i n orange segment s ( wi t h syr u p) ; pou r even l y
on ras pberry l ayer. Ch i l l u n t i l al most fi r m.
L| me |ayer. Pou r boi l i ng wat er on l i me- fl avored
gel at i n i n l arge bowl ; st i r u n t i l gel a t i n i s d i s
s ol ved. S t i r i n pi neappl e ( wi t h syr u p) . Ch i l l
u n t i l t h i c kened s l i ght l y b u t not set ; pou r even l y
on orange l ayer. Ch i l l u n t i l fi rm; cover. ( Ca n
be served i mmed i at el y. )
Al serv| ngl | me, unmo| d k| bbon Mo| d orcul | nl o
p| eces.
CRANBERRY FRU I T MOL D
Store no l onger tha n 3 da ys. Makes enough for
to o servings.
cup bo| | | ng waler
1 package (3 ounces) raspber ry-| avored
ge| al| n
1 can (8Y4 ounces) seed| ess grapes
1 can (8Y ounces) p| neapp| e l | db| l s
can ( 16 ounces) who| e cran ber ry sauce
cup nuls, coarse| y chopped
Pou r boi l i n g wat er on gel at i n i n l arge bowl ;
s t i r u n t i l gel at i n i s d i s s ol ved. S t i r i n gra pes
( wi t h syr u p) , pi n eappl e t i dbi t s ( wi t h s yr u p)
and cran ber ry s auce. Ch i l l u n t i l t h i c kened
s l i ght l y but not s et .
St i r i n n u t s . Pou r mi xt u re i n t o 5- c u p mol d or 8
to 1 0 i nd i vi du a l mol ds . Ch i l l u nt i l f i r m; c over .
( Ca n be served i mmed i at el y. ) Serve wi t h y ou r
favor i t e f r u i t sal ad d ress i ng.
CREAMY CUCUMBER SALAD
Store no l onger t han Z hours. Ma kes enough for
to o servi ngs.
5 med| um cucumbers
% cup bo| | i ng waler
1 package (3 ounces) | i me-| avored
ge| al | n
3 lab| espoons v| negar
leaspoon on| on | u i ce
! cup mayon nai se or sa| ad d ress| ng
Y cup da| ry sour cream
Pare cu c u mber s; s h red a n d d ra i n t h orough l y.
Measu re 2 c u ps . Pou r boi l i ng wa t er on gel at i n
i n l arge bowl ; st i r u n t i l gel at i n i s d i s s ol ved . St i r
i n vi n egar , on i on j u i ce, mayonna i se, s ou r c ream
and c u c u mber ; pour i n t o 4- or 5- c u p mol d.
Ch i l l i n ref r i gerat or u n t i l f i r m; cover . ( Can be
served i mmed i at el y. )
Al servi ng l | me, unmo| d Creamy Cucumber 5a| ad
onlo cri sp sa| ad greens, garni s h as des i red.
Nol e. Dra i n s hredded c u c u mber i n s i eve, press
i ng out l i q u i d wi t h spoon .
Ref r i ger at ed / S a l a ds 1 Za
GOL DE N APRI COT MOL D
St ore no l onger tha n o da ys. Makes enough for o
s ervi ngs.
1 can (30 ou nces) apr| col ha| ves, dra| ned
( reserve syru p)
Y4 cup vi negar
laspoon who| e c| oves
4- | nch sl | ck c| nnamon
1 package (3 ou nces) orange-| avored
ge| al | n
Cut apr i cot h a l ves i n t o f ou rt h s ; pl ace i n 4- c u p
mol d or 8 i n d i vi d u a l mo l ds . Heat res erved
s yr u p, v i n egar a n d s pi ces u n t i l mi xt u re boi l s .
Red uce h eat ; s i mmer u ncovered 1 0 mi n u t es .
Remove s pi ces . Add enough hot wat er t o hot
s yr u p mi xt u re t o meas u re 2 c u ps . Pou r on gel a
t i n i n bowl ; s t i r u n t i l gel a t i n i s d i s s ol ved . Pou r
gel at i n mi x t u re on a pr i cot s . Ch i l l u n t i l f i r m;
cover . ( Ca n be s erved i mmed i at el y. )
5 mi nules beore ser vi ng, unmo| 4-cu p mo| d
onlo s a| ad gr eens or | nd| v| dua| mo| ds onlo s | | ces
of | e| | i ed cranberry sauce.
BE ET AND HORSERADI S H MOLD
St ore no l onger tha n 3 da ys. Makes enough for
to o servi ngs.
1 cup bo| | | ng waler
1 package (3 ounces) | emon -| avored
ge| al| n
1 can ( 1 6 ounces) d| ced beels, dra| ned
( reserve 1 cup | | qu | d)
cup choppedce| er y
2 l ab| espoons chopped green on| on
2 lab| espoons cream-sly| e horserad| s h
Pou r boi l i ng wat er on gel at i n i n l a rge bowl ;
s t i r u nt i l gel at i n i s d i s s ol ved. St i r i n r eserved
bee l i q u i d , t he beet s, cel e ry, on i on a n d h orse
rad i s h . Ch i l l u n t i l t h i ckened s l i gh t l y but not
s et ; pou r i nt o 4- c u p mol d or G t o 8 i nd i vi d u a l
mol ds . Ch i l l u n t i l f i r m; cover . ( Ca n b e s erved
i mmed i at el y. )
Al servi ng l | me, unmo| d Beel and Horseradi s h
Mo| d on sa| ad greens and serve wi l h mayonnai se.
1 26 Ref r i ger at ed / S a l ad s
MACARON! FRUI T SALAD
Store no l onger t ha n Z hours. Ma kes enough for
to s ervi ngs.
1 Y2 cups uncooked macaroni r i ngs
1 lab| espoon cornslatch
1 lab| esp

on sugar
can (30 ounces) ru i l cocklai | , drai ned
( reserve Y2 cup syrup)
2 lab| espoons | emon j ui ce
1 cup rozen desserl l oppi ng ( l hawed)
' cup maraschi no cherri es, cul i nlo ha| ves
Cook maca ron i r i ngs as d i r ect ed on pac kage;
d rai n . Mi x cor ns t arc h a nd s ugar i n s aucepa n.
Grad u a l l y s t i r i n res erved f r u i t cockt a i l s yr u p
and t h e l emon j u i ce. Cook over med i u m h eat ,
s t i r r i ng con st an t l y, u n t i l mi xt u re t h i ckens and
boi l s . Boi l and st i r 1 mi n u t e; s t i r i n t o hot
macaron i r i ngs . Cover and ch i l l at l eas t 4 h ou rs .
Fo l d desser t t oppi ng, f r u i t cockt a i l and ch er r i es
i n t o macaron i r i n gs . ( Ca n be s erved i mmeq i
at el y. ) Cover and ref r i gerat e.
Al servi ng l i me, s l i r Macaroni |r ui l 5a| ad. I f de
s i red, serve on greens .
B RI GHT BEAN SALAD
St ore no l onger t ha n Z hours. Ma kes enough for
servi ngs.
medi um carrol
1 can ( 1 5Y2 ounces) |rench-sly| e green
beans, drai ned
2 lab| espons chopped oni on
% leaspoon sa| l
lab| espoons oi | and vi n egar sa| ad d ressi ng
Cut ca rrot i n t o 1 - i n c h l engt hs ; c h op i n bl ender,
wat ch i ng caref u l l y. ( Or ca rrot ca n be f i nel y
c hopped by h a n d. ) Mi x al l i ngred i ent s . Cover
a nd ref r i ger at e at l east 4 h ou rs . ( Can be s erved
i mmed i at el y. )
Nol e. 1 pac kage ou n ces ) f r ozen F rench - s t yl e
green bea ns , cooked and d ra i ned, can be s ub
s t i t ut ed f or t he can n ed bea ns .
FRUI T ' N CHEESE SLAW
Store no l onger t ha n o hours. Ma kes enough for
to o s ervi ngs.
4 cups s hredded cabbage (aboul head)
Y1 cup cr umb| ed b| ue cheese (aboul 2
ounces)
Y2 cup dai ry sour cream
' cug sa| ad dressi ng or mayon nai se
leaspoon seasoned sa| l
Toss cabbage a nd c h eese. Mi x sou r c rea m, s a l ad
d res s i n g a n d s al t . Pou r mi xt u re on ca bbage
mi xt u re and t os s . ( To s erve i mmed i at el y, see
bel ow. ) Cover a n d ref r i gerat e.
1 0 mi nul es beore servi ng, have ready. 1 or 2
a ppl es . Cu t u n pa red appl es i n t o s l i ces ( 2 c u ps ) ,
t hen c u t i n t o n ar r ow s t r i ps . Toss wi t h cabbage
mi xt u re.
Nol e. To chop or cr u mbl e bl ue ch ees e, f r eeze
f i r st . I t i s eas i er t o h a n dl e and rema i n s i n s epar
at e
p
i eces .
!O Serve I mmedia tely: Cut 1 or 2 u n pa red ap
pl es i nt o s l i ces ( 2 c u ps ) , t hen c u t i n t o nar row
s t r i ps . Toss wi t h ca bbage mi x t u r e.
BRUSSELS AND CARROT SALAD
Store n o l onger t han o hours. Ma kes enough for
to o servi ngs.
cup oi | and vi negar sa| ad dressi ng
1 package ( 10 ounces) rozen B russe| s
s proul s
1 can ( 16 ounces) s | i ced carrols, d rai ned
H eat s a l a d d ress i n g a n d B r us s el s s prou t s i n
covered s a ucepa n u n t i l d res s i n g bo i l s . Red uc e
hea t ; s i mmer covered 8 mi n u t es . Add car rot s ;
cook u n t i l B r u s s el s s prout s are t ender . Tu r n
i nt o s erv i ng d i s h . Cover a n d ref r i ger at e at l eas t
o h ou rs ; s t i r occa s i ona l l y. ( Can be served i m
med i at el y. )
MARI NATE D CUCUMBER SALAD
Store no l onger t han 48 hours. Makes enough for
to o servi ngs.
1 med| um cucumber
1 sma| | on | on
cup v| negar
z cup wal er
2 lab| espoons sugar
leaspoon sa| l
Run t i nes of f or k l engt hwi se down s i de of u n
pared c u c u mber. Th i n l y s l i c e c u c u mber a n d
on i on i n t o gl ass bowl . Mi x vi n egar, wat er , s ugar
and s al t ; pou r on cuc u mber a nd on i on s l i ces .
Cover a nd ref r i ger at e at l eas t 2 h ou rs . ( Can be
served i mmed i at el y. )
Al serv| ng l | me, have ready. c r i s p s al ad green s .
Dra i n veget abl es . Serve on s a l a d green s .
Ref r i ger at ed/ Sa l a ds 1 27
I TALI AN MUSHROOM- BEAN SALAD
Store no l onger t han Z hours. Makes enough for
or s ervi ngs.
1 package ( 10 ounces) rozen baby | | ma
beans
8 mus hrooms, lr| mmed and s | | ced
4 green on| ons, chopped
2 lab| espoons sn| pped pars| ey
z leaspoon sa| l
leaspoon oregano
cup o| | and v| negar sa| ad d ress| ng
Cook l i ma bea n s as d i rect ed on package; d ra i n .
Mi x bea n s a n d rema i n i n g i n gred i ent s . Cover
and ref r i ger at e at l east 4 h ou rs . ( Can be served
i mmed i at e l y. )
Al serv| ng l | me, p| m| enl o sl r| ps or a l w| sled
orange s | | ce add a co| or u | gar n| sh.
Mar i nated Cucu mber Sal ad, Br usse l s and Car r ot Sal ad ( page 1 26) and I t a l i an Mu s h room- Bean Sal ad

1 28 Ref r i gerat ed / S a l ads


Cook al monds a n d s ugar t oget her u n t i l t h e s ugar
mel t s a nd coat s t h e a l monds .
TOMATO MARI NADE
St ore no l onger tha n 48 hours. Makes enough for
b to 8 servings.
8 lo 12 lomalo s| | ces, 3, | nch lh | ck, or
pee| ed sma| | lomaloes
cup o| | ve o| | or sa| ad o| |
YJ cup w| ne v| negar
2 leaspoons oregano | eaves
1 leaspoon sa| l
Y2 leaspoon pepper
Y2 teaspoon dry musl ard
2 c| oves gar| | c, cr ushed
M| nced green on | on
5n| pped pars| ey
Ma ndar i n Sal ad
Ar ra nge t omat oes i n ba k i n g d i s, , 8 X 8 X 2
i n c hes . Sh a ke oi l , v i n ega r, oregano l eaves, sa l t ,
pepper , mu s t ard a n d gar l i c i n t i g h t l y covered
j a r; pou r on t omat oes . Spr i n kl e on i on a n d
pars l ey on t omat oes . Cover a nd ref r i gerat e a t
l eas t 3 h ou rs ; spoon d ress i n g on t omat oes oc
ca s i on a l l y. ( Ca n be served i mmed i a t el y. )
Al serv| ngl | me, have ready. c r i s p l et t uce l eaves .
Arr an ge Tomat o Mar i n ade on l et t uce; d r i z z l e
s ome of t he dres s i n g on t op.
Nole. Tomat o Mar i n ade i s pi ct u red on page 1 6
a s a n acco mpan i ment t o B ra i sed Beef on Ri ce.
MANDARI N SALAD
St ore no l onger t ha n Z hours. Makes enough for
to b servi ngs.
Dr es s i ng
z leaspoon sa| l
Dash pepper
2 lab| espoons sugar
2 lab| espoons v| negar
cup sa| ad o| |
Dash red pepper sauce
1 lab| espoon sn| pped pars| ey
Sal ad
. cup s| | ced a| monds
1 lab| espoon p| us 1 leaspoon s ugar
head | elluce
head roma| ne
1 c upchopped ce| ery
2 green on| ons ( w| l h lops), l h| n| y s| | ced
Ref r i gerat ed / Sal ads 1 29
HH mandar i n or anges a n d d res s i ng t o t h e gr eens ,
f as t en t he bag and s ha k e.
S h a ke Dres s i n g i n gred i ent s i n t i gh t l y covered
j ar; ref r i gerat e.
Cook a l mon ds and 1 t a bl es poon pl u s 1 t ea
s poon s ugar over l ow heat , s t i rr i n g con s t an t l y,
u n t i l s ugar i s mel t ed and a l monds are c oat ed.
Cool a n d break apa rt . St ore a t room t emper at u re.
Tear l et t uce and roma i n e i n t o bi t e- s i ze pi eces
( about 4 c u ps ) . Pl ace gree n s i n pl as t i c bag; add
cel ery and on i on . ( To ser ve i mmed i at el y, see
bel ow. ) F as t en bag s ec u re l y a n d ref r i ger at e.
5 m| nules beore serv| ng, pour dress | ng | nlo bag,
add 1 can ( 1 1 ou nces) mandar | n orange segmenl s,
drai ned. F as t en bag sec u re l y a n d s hake u n t i l
green s a n d ora n ges a re we l l coat ed. Ad d a l
mon ds a n d s h a ke.
To Serve I mmedia tely: Do not ref r i ger at e Dress
i ng or Sa l a d i n gred i en t s .
1 30 Ref r i ger ated IV egetab l es
Vegetables
HERB BARLEY CASSEROLE
~
Store no l onger t han Z hours. Makes enough for
to O ser vi ngs.
3; cup uncooked bar| ey
1 medi um on i on, l hi n| y s | i ced
1 lab| espoon i nslanl bee boui | | on
lab| espoon buller or margar i ne
leaspoon rosemary | eaves
2 cups boi | i ng waler
Heat oven t o 400. Mi x a l l i ngred i ent s i n u n
greased 1 V2 - q uar t casserol e. Cover t i gh t l y; bake
45 mi n u t es . ( To serve i mmedi at el y, cont i n u e
baki ng u n t i l l i q u i d i s abs orbed and bar l ey i s
t ender, about 1 5 mi n u t es . ) Cover a n d ref r i ger at e.
35 mi nules beore servi ng, heal oven lo 400.
S t i r Y2 c u p wat er i n t o Her b Bar l ey Cas s erol e.
Cover t i ght l y; bake u n t i l bar l ey i s t ender , about
30 mi n u t es.
TRADI TI ONAL SWE ET - SOUR RE D
CABBAGE
St ore no l onger t han o hours. Makes enough for O
ser vi ngs.
4 s | i ces bacon
cup br own sugar ( packed)
2 lab| espoons | our
1 leaspoon sa| l
Ys leaspoon pepper
! cup wal er
cup vi negar
5 cups shredded red cabbage ( aboul
1 medi u m head)
1 s ma| | on | on, s| i ced
Fry bacon i n l arge s k i l l et u n t i l cr i s p. Remove
bac on ; pou r off a l l but 1 t abl es poon f a t . St i r
s ugar , f l ou r, sa l t a n d pepper i n t o f at u n t i l
s moot h . St i r i n remai n i ng i n gred i ent s .
Cover t i g h t l y; hea t u n t i l mi xt u re boi l s . Red uc e
h eat ; cook, s t i r r i n g occas i on a l l y, 25 t o 30 mi n
u t es . Cr u mbl e bacon o n t op. ( Can b e s erved
i mmed i at el y. ) Cover and ref r i ger at e.
15 mi nul esbeore servi ng, healTradi l | ona| 5weel-
5ou r ked Cabbage covered over medi um heal, s l i r-
r i ng occasi ona| | y, unl i | hol.
Green Sal ad Ti ps
Sel ect cr i s p f resh greens ; avoi d t hose
wi th r usty- l ooki ng ti ps. Wash and d ra i n
greens t horough l y. Store i n refr i gerator
i n pl ast i c bag or i n vegetabl e cr i s per ;
use wi th i n a week.
To make a do- ahead green sal ad, b reak
up washed and dr i ed greens 24 h ou rs
before you want to serve t he sal ad.
Store greens i n a pl asti c bag. j ust be
fore servi ng, add sal ad d ress i ng to bag,
cl ose and s hake unt i l greens are coated.
Chopped green pepper, car rots or zu c
ch i n i add i n terest to a sal ad-they can
be stored wi th t he tor n greens.
SWEET CARROT STI CKS
Store no l onger t ha n o hours. Makes enough for b
servi ngs.
8 lo 10 | arge carrols
2 l ab| espoons bul l er or margar i ne
z leaspoon s a| l
Das h pepper
Heat oven t o 40" Cut eac h carr ot l engt h wi se
i n t o 4 par t s; pl ace on dou bl e t h i c k n es s h eavy
du ty al u mi n u m foi l . Dot wi t h bu t t er and
s pr i n k l e s a l t and pepper on t op. Wra p car r ot s
sec u rel y i n t he foi l . Bake 1 h ou r. ( To s erve i m
medi at el y, see bel ow. ) Ref r i ger at e.
| '
3S mi nules beore servi ng, heal oven lo 400.
Have ready. ' c u p br own s ugar ( pac ked ) .
Bake carrot s 2 5 mi n u t es . Spr i n k l e s uga r on
ca rrot s ( heat of car r ot s wi l l mel t s uga r ) .
!O Serve I mmedia tely: Have ready: /c u p brown
s ugar ( packed ) .
Bake 1 0 mi n u t es l onger . Spr i n k l e s ugar on car
rot s .
VAk| AT| ON
Herb-seasoned Carrol s . S pr i n k l e car r ot s l i gh t l y
wi t h d i l l weed or t hyme l eaves bef ore wrap
pi n g; omi t brown s uga r.
GOLDEN SQUASH BAKE
Store n o l onger tha n Z hours. Makes enough for 6
to o servi ngs.
6 cups cul -up pared Hubbard squash
2 l ab| espoons bul l er or margar i ne
1 cup dai ry sour cream
z cup i ne| y chopped oni on
1 leas poon sa| l
. l easpoon pepper
Pl ace sq ua s h i n s aucepa n wi t h s ma l l a mo u n t of
boi l i ng s al t ed wat er ( Y2 t eas poon s a l t t o 1 c u p
wat er ) . Cover t i ght l y a n d cook u nt i l t ender ,
abou t 15 mi n u t es. Dra i n s quas h t h orough l y.
Mash sq uas h; s t i r i n rema i n i n g i ngr ed i ent s .
Mound m i x t u re i nt o u ngreased 1 - q u a rt cas
serol e. Cover and ref r i ger at e.
S0 mi nules beore servi ng, heal oven l o 3S0.
Bake Gol den Squas h Ba ke u ncovered u n t i l
heat ed t h rough, about 4 5 mi n u t es .
Ref r i ger at ed /Veget abl es 1 31
About Vegetabl es
Most vegetabl es ( except root vegetabl es)
shou l d be ref r i gerated to hel p preserve
f res hness and n u t r i ents. Store cl eaned
vegetabl es i n cr i sper or pl ast i c bags.
I f you buy green peas or I i mas i n t he
pod, store t hem i n t he ref r i gerator t hat
w
ay. Use wi th i n 2days.
Ca r rots wi t hout tops st ay fresh l onger
t han t hose wi t h t ops.
Sweet potatoes, wi nter s quash, eggpl ant ,
r utabagas and on i ons shou l d be stored
at about 60-not i n ref r i gerator.
CE L ERY BAKE
St ore no l onger t han Z hours. Makes enough for
to b servi ngs.
4 cups % i nch di agona| | y s | i ced ce| ery
1 j ar (2 ou nces) s| i ced pi mi enlo, drai ned
and chopped
1 can (8 ou nces) wal er ches l nul s, drai ned
and s | i ced
1 can ( 1 0 ounces) condensed cream o
chi cken sou p or conden sed cream soup
o you r cho| ce
% cup wal er
z leaspoon sa| l
Cook cel ery i n 1 i n c h boi l i ng s al t ed wa t er
( V2 t eas poon s a l t t o 1 c u p wat er ) i n t i ght l y
covered s aucepan 5 mi n u t es; d ra i n . Mi x a l l
i n gred i ent s i n u n grea sed 1V2 q u a rt cas s erol e.
( Ca n be baked i mmed i at el y. ) Cover a n d re
f r i ger at e.
SS mi nules beore servi ng, heal oven lo 3S0.
Cover and bake Cel ery Bake u n t i l hot , 45 mi n
u t es . S t i r bef ore s erv i ng; gar n i s h wi t h s al t ed n u t s .
1 32 Ref r i ger at ed / Veget abl es
MAS HE D RUTABAGAS WI TH
GREEN PEAS
Store no l onger t han Z hours. Ma kes enough ior
|O b servi ngs.
l arge or 2 medi um rutabagas (about
2 pounds)
I nst ant mas hed potato puffs
( enough for 2 servi ngs)
Y2 teaspoon sal t
DasJ pepper
Cut r ut a baga i n t o Y2 i n c h c u bes or 2 - i n c h
pi eces . Heat | i n ch s al t ed wa t er ( Y2 t eas poon
s al t t o 1 cup wa t er ) u n t i l wa t er boi l s . Add
r ut abaga . Cover t i ght l y; h eat u n t i l wat er boi l s .
Cook u n t i l t ender , 1 5 t o 20 mi n ut es ; dra i n .
Pr epa re pot at o pufs as d i rect ed on pac kage
f or 2 serv i ngs except -omi t mi l k a n d bu t t er .
Comb i ne rut abaga and pot at o. Add s a l t and
pepper ; ma s h. S poon r u t a baga mi xt u re i n t o
u ngreased 1 - quart casser ol e. ( To serve i m
med i a t el y, cook 1 package [ 1 0 ou nces ] f r ozen
gr een pea s as di rect ed on package; drai n . Make
i n dent a t i on i n cent er of r ut abaga mi x t u re; fi l l
wi t h peas . ) Cover a n d ref r i gerat e.
S0 mi nutes before servi ng, heat oven t3S0".
Have ready: 1 pac kage ( 1 0 ou nces ) f r ozen green
peas .
Heat r ut abaga mi xt u re covered 40 mi n u t es.
Cook peas as d i rect ed on pac kage; d ra i n . Make
i ndent at i on i n cent er of ru t abaga mi x t u re; fi l l
wi t h peas .
POTATO PATTI ES
St or e no l onger t han da ys. Makes enough for | O
6 pa t ti es.
Pr epare i n s t ant ma s hed pot at o pu ff s as d i
rect ed o n pac kage f or 4 s ervi ngs except -de
cr ease wat er to 1 c u p; u s e ' c u p mi l k a nd add
V2 t eas poon i n s t an t mi nc ed on i on . S ha pe pot at o
i n t o pat t i es; coa t wi t h fl ou r . Cover and re
f r i ger at e.
1 0 mi nut es before servi ng, cook Potato Patt i es
i n butt er over medi um heat unt i l gol den br own,
about 3 mi nutes per si de.
"A

GOl DE N BAKED POTATOES


St ore no l onger t han Z hours. Ma kes enough ior
to b s ervi ngs.
cup cornfl ake crumbs
teaspoon sal t
4 to 6 medi u m potatoes, pared
2 tabl es poons b.ut t er or margar i ne, mel ted
Heat oven t o 375 . Mi x cor nfl ake cr u mbs a n d
s al t . Br us h pot a t oes wi t h but t er, t h en coat wi t h
cr u mbs . Ar ra n ge i n ungreased baki ng pa n,
9 x 9 x 2 i nches . B a ke u n covered 1 h ou r . ( To
s erve i mmed i a t el y, bake u n t i l pot at oes a re
t ender , 1 5 mi n u t es l onger . ) Cover a nd ref r i g
erat e.
3 S mi nut es before servi ng, heat oven t o 37S".
Bake Gol den Baked Pot at oes un covered u n t i l
t ender , 2 5 mi n u t es .
ElEGANT HASH BROWNS
St ore no l onger t han Z hours. Ma kes enough for
to b s ervi ngs.
1 package (S. S oun ces) has h brown
potatoes wi th on i ons
Y2 c up chopped green oni on
1 cup s hredded sharp Cheddar cheese
( about 4 ou nces)
V2 t easpoon sal t
3 t abl espoon s but t er or margar i ne
Cover pot at o wi t h boi l i n g wat er ; l et s t a n d 5
mi n u t es . Dra i n t h orough l y. Layer Y2 each of
pot at o, on i on a nd c h eese i n u ngrea sed bak i ng
di s h , 8 x 8 x 2 i nc hes , or s hal l ow 8- i nch ba k i n g
d i s h . Seas on wi t h h a l f t h e s a l t ; d ot wi t h h a l f
t h e but t er . Repeat wi t h rema i n i n g i n gred i ent s .
( To serve i mmed i a t el y, bake covered i n 3 50
oven 20 mi n u t es. Un cover; bake 1 0 mi n u t es . )
Cover wi t h al u mi n u m foi l ; ref r i gera t e.
4S mi nut es before servi ng, heat oven to 3S0".
Bake E l ega n t Has h Brown s covered 20 mi n u t es .
Un cover ; bake u n t i l cheese i s mel t ed and po
t at o i s gol den brown , 1 5 mi n u t es .
P i c t u red a t r i ght , t op t o bot t om: E l ega nt H as h
B rowns , Gol de n B a k ed Pot at oes and Ca r a me l - g l azed
Sweet Pot at oes ( page 1 34)
1 34 Ref r i gerated I V egetabl es
CHEESE POTATOES
Store no l onger t han o hours. Makes enough for b
to o servi ngs.
Pr epare i n s t an t mas hed pot at o pu fs as d i rec ted
on package f or 8 servi ngs except -om i t bu t t er.
Aft er s t i r r i ng i n pot at o p u ff s , s t i r i n 1 j ar ( 5
ou n ces ) past eur i zed proces s s h ar p Amer i can
ch eese s pread or f l avored pas t eu r i zed Ne u f
c hat el cheese s pread ( t he l at t er i s now ava i l a bl e
wi t h a wi de var i et y of a dded f l avor s par ker s,
i . e. , pi neappl e, p i mi en t o, rel i s h ) .
Tu rn pot at o i n t o u ngr eased 1 V2 - q u a r t ca sserol e.
( To serve i mmedi at el y, bake u ncovered i n 350
oven u n t i l hot , 1 5 to 20 mi n ut es . ) Cover and
ref r i ger at e.
Aboul 4S mi nules beore servi ng, heal oven lo
3S0` . Bake Cheese Pot at oes u ncovered u n t i l
hot , 40 mi n ut es .
CRI SPY POT A TOES
Store no l onger t han Z hours. Makes enough for
to b servings.
Cook 4 t o o u n pared med i u m pot at oes i n 1
i n c h boi l i n g sa l t ed wat er ( V2 t eas poon sa l t to
1 c u p water) i n t i gh t l y covered s aucepan u n t i l
t ender, 3 0 t o 3 5 mi n u t es; d rai n . Cool .
Heat f at or oi l ( 1 i n c h ) t o 375 . Peel pot at oes;
cut i n t o 4 pi eces . Fry i n hot f at , t u r n i ng once,
u n t i l gol den brown, 5 t o 7 mi n u t es; dra i n . ( Ca n
be s erved i mmed i at el y. Seas on wi t h sa l t . ) Cover
and r ef r i ger at e.
2S mi n ules beore servi ng, heal oven lo 400.
Heat Cr i s py Pot at oes on u n greased bak i n g s heet
1 5 mi n ut es . Season wi t h s a l t .
LEMONY POTATOES
Store no l onger tha n Z hours. Makes enough for
to b s ervi ngs.
4 | arge polaloes, pared and cul i nl o
zi nch cubes ( aboul 4 cups)
cup bul l er or margar i ne, me| led
2 leaspoons sa| l
leaspoon graled | emon pee|
leaspoon nul meg
. leaspoon coarse| y grou nd pepper
3 l ab| espoons | emon j ui ce
1 green on| on ( wi l h lop), chopped
Cook pot at o i n 1 i n ch boi l i ng sal t ed wa t er
( V2 t eas poon s al t t o 1 cup wat er ) i n t i gh t l y
covered s a ucepa n j u s t u n t i l t ender; d ra i n . Mi x
rema i n i ng i ngred i e n t s ; t oss wi t h pot at o. S poon
on 20 X 1 4- i nch pi ece of dou bl e t h i c k n es s
h eavy- d ut y a l u mi n u m foi l . Wrap pot at o s e
c u re l y i n t he foi l . ( To s erve i mmed i at el y, l et
st a nd at room t empera t u re 1 h ou r . Bake i n 350
oven 20 m i n u t es. ) Ref r i ger at e.
S0 mi nules beore servi ng, heal oven lo 3S0.
Bake L emony Pot at oes 40 mi n ut es .
CARAMEl- GLAZED SWEET POTATOES
St or e no l onger t han o hours. Makes enough f or
servi ngs.
1 can ( 1 7 ounces) vacuum- pack sweel
polaloes
z leaspoon sa| l
! cup carame| i ce-cream loppi ng
Mash sweet pot at oes and s al t . Mou n d i n u n
gr eased 1 - q u a rt cas s erol e; d r i zz l e wi t h ca ra mel
t oppi n g. ( To serve i mmed i at el y, see bel ow. )
Cover and r ef r i ger at e.
4S mi nules beore servi ng, heal oven lo 3S0.
Heat Cara mel - gl azed Sweet Pot at oes u ncovered
u n t i l hot , 40 mi n u t es.
!O Serve I mmedia tely: Heat oven t o 350. H eat
u ncover ed u n t i l hot , 30 mi n u t es .
Breas
CI N NAqN-APPLE TOAST
Store no l onger t an Z hours. Makes enough f or b
servi ngs.
z cup sugar
teaspoon ci nnamon
2 tabl espoons soft utter or margar i ne
6 sl i ces brad1 toasted
1 jar ( 1 6z ou nces) churky appl esauce
Y cup rai s i ns
Bu t t er bak i ng
p
a n , 1 3 X 9 X 2 i n c h es . Mi x s ugar
a nd ci n na mon; s pr i n kl e 2 t a bl es poon s c i n na
mon- s ugar i n t o pan . S pread bu t t er on t oas t ;
arrange but t ered s i de up i n pan . S p r i n kl e 2
t a bl es poon s c i n n a mon - s uga r on t oas t . fi x
appl es auce a n d rai s i ns ; s pread on t oas t . S pr i n
k l e rema i n i ng ci n na mon- s ugar on a ppl es auce.
Cover a nd ref r i ger at e.
4S mi nutes before servi ng, heat qven to 3S0".
Bike Ci n n a mon- Appl e Toast u n covered 35
mi n ut es .
Ref r i ger at ed / B ra|s 1 J5
FRI ED CORNMEAL MUS J
Store no l onger t ha n Z weeks. Makes enough for J
s ervi ngs.
1 cup corn meal
1 cup col d water
3 cups boi l i ng water
1 teaspoon s'al t
Grease l oaf pa n , 9 x 5 x 3 or 8 Y2 X 4 Y2 x 2 i n c h es .
Mi x cor n ma l and col d wat er i n s aucepan . St i r
i n boi l i n g wat er a n d sa l t . Cook, s t i r r i n g c on
s t an t l y, u n t i l mi xt u re t h i c k ens and boi l s . Cover
t i gh t ! y; cok over l ow h ea t l O mi n ut es . S poon
cor n meal m u s h i n t o pa n . Cover a n d ref r i ger at e.
About 1 0 mi nutes before servi ng, i nvert pan t o
un mol d cornmel mus h. Have ready: 2 t abl es poon s
bu t t er or ma rgar i ne; fl ou r; syr u p or j e l l y.
Cu t l oaf i n t o Y2 - i n c h s l i ces . Me l t bu t t er i n l a rge
s k i l l et . Coat s l i ces wi t h fl o u r; brown on eac h
s i de i n s k i l l et . Serve h ot wi t h s yr u p a n d, i f
des i red , wi t h bac on , h a m or s au sage.
To Store Frui ts
F ru i ts wi l l not r i pen i n t he refri gerator.
Once r i pe, however, most of them stay
at t hei r best when refri gerated. Try to
use them up soon, s i nce t hey a re fragi l e.
Ber r i es s hou l d be refr i gerated whol e,
and cl eaned j u st before servi ng. Use
wi t h i n 1 or 2 days.
Wrap r i pe pi n eappl es t i ght l y to prevent
the i r odor f r om per meat i ng other re
f r i gerated foods.
Canned fr u i ts can be stored i n t he
al ready- opened ( but covered) can i n t he
refr i gerator.
Orange j u i ce can be kept covered i n t he
ref r i gerator for several days wi t h l i tt l e
l os s of Vi tami n C.
1 36 Ref r i gerat ed I Breads
CONTI NE NTAl BRUNCH TOAST
St ore no l onger t han Z hours. Ma kes enough for
b or servi ngs.
Y2 l oaf (1 - pound s i ze) French bread
3 eggs
Y
1
cup granul ated s ugar
Y2 teas poon ci nnamon
Das h sal t
1% cups mi l k
2 tabl espoons rai s i ns
2 tabl espoons brown sugar
B u t t er ba k i ng pa n , X X Z i n c h es . I n t o pan,
t ear bread i nt o l t o 1 Y2 - i nch pi eces , eac h wi t h
a l i t t l e cr us t ( abou t o c u p s ) . Beat eggs, gra n u
l a t ed s ugar , c i n n amon a n d s a l t ; st i r i n mi l k a n d
ra i s i n s . Pou r egg mi xt u re on bread pi eces;
s pr i n k l e brown sugar on t op. ( To s erve i m
med i at el y, see be l ow. ) Cover a n d r ef r i gera t e.
1 hour 1 0 mi nutes before s ervi ng, heat oven to
325 . Bake Con t i nent al Br u n c h Toas t u n covered
u n t i l cr us t i s gol den brown , about 1 h ou r . Serve
wa r m.
Not e: F or o t o l U serv i n gs , doubl e a mou n t s of
al l i ngr ed i ent s except F renc h bread . Bak e i n
bu t t ered ba ki ng pan , | X X Z i n c h es .
To Serve I mmedia tely: Heat oven t o 325 . Bake
u ncovered u n t i l cr us t i s gol den brown, 50 to
55 mi n u t es . Serve wa r m.
RAI SE D F lAPJ ACKS
St or e no l onger tha n Z hours. Makes a bout t wen t y
4- i nch pa nca kes.
1 package acti ve dry yeast
% cup warm water ( 1 05 to 1 1 5 )
1 egg
1 Y
1
cups mi l k
2 cups but t ermi l k baki ng mi x
Di sso l ve yeast i n wa r m wat er i n l arge bowl .
Add rema i n i ng i n gred i ent s ; beat wi t h r ot ary
beat er u n t i l s moot h . Cover a n d r ef r i gerat e at
l eas t 8 h ou rs . ( Ca n be cooked i mmed i at el y. )
2 0 mi nutes before servi ng, heat gri ddl e. ( Grease
i f necessa ry. ) Cook Rai sed F l apj acks , t u r n i ng
when bubbl es break.
BI SCUI T FAN TANS
Store no l onger t han Z hours. Ma kes enough for
b bis cui t s.
2 cups but t ermi l k baki ng mi x
cup col d wat er
% cup butt er or margar i ne, softened
Mi x ba k i n g mi x and wa t er u n t i l soft dough
for ms . Tu r n dough ont o f l ou red c l ot h - covered
board; s moot h gen t l y i n t o a ba l l . K n ead 5
t i mes . Rol l dough u n t i l ' i n c h t h i c k .
Spread h a l f t h e bu t t er on h a l f t he dou gh ; f ol d
i n h a l f . Spread rema i n i n g but t er on h a l f t h e
dou gh ; fol d i n hal f agai n . Rol l dough u n t i l Y2
i nch t h i c k. Cu t wi t h fl ou red 2 - i n c h cu t t er . Pl ace
Z b i scu i t s on s i des i n eac h u ngreased mu ffi n
c u p. ( To s erve i mmed i at el y, bake i n 450 oven
abou t 'd mi n u t es. ) Cover and ref r i gerat e.
20 mi nut es before servi ng, heat oven to 450.
Bake B i s cu i t F an Tans 1 J to 1 5 mi n u t es .
CHEESE BREAD
Store n o l onger tha n Z hours.
1 egg
1% cups mi l k
3
1
A c ups bu tt er mi l k baki ng mi x
1
A cup s hredded s harp Cheddar cheese
( about 3 ou nces)
Heat oven t o 35C . Greas e l oaf pa n , X 5 X
i n c hes . Beat egg i n l a rge mi xer bowl . Add re
ma i n i n g i n gred i ent s ; beat on med i u m s peed
Y2 mi n u t e. Pou r bat t er i n t o pa n . Bake 1 h ou r.
Cool . ( Ca n be served i mmed i at el y. ) Wra p a n d
ref r i gerat e.
25 mi nutes before s ervi ng, heat oven to 375.
Pl ace wrapped Cheese Bread on oven rac k; h ea t
'I S mi n ut es . Cu t i n t o Y2 - i nch s l i ces .
PUMPKI N BREAD
Store no l onger cha n ! Uda ys.
cup shorlen i ng
2
2
; cups sugar
4 eggs
can ( 1 6 ounces) pumpki n
cup wal er
3YJ cups a| | - pu rpose f| our*
2 leaspoons soda
1 leaspoons sa| l
Y2 leaspoon baki ng powder
leaspoon ci n namon
l easpoon c| oves
cup coarse| y chopped nuls
cup rai s i ns
Heat oven t o 350. Grease t wo 9 X 5 X 3 - i n c h
l oaf pa n s or t h ree 8Y2 X 4Y2 X 2 Y2 - i nc h l oaf pans .
Beat s hort en i ng a n d s ugar i n l a rge bowl u n t i l
fl u ff y. S t i r i n eggs, p u mp k i n a n d wat er. Mi x i n
fl ou r , soda, sa l t , bak i n g powder, c i n n a mon a n d
cl oves. St i r i n nut s and ra i s i ns . Pou r bat t er i n t o
pans .
Bake u n t i l wooden pi c k i n ser t ed i n cent er comes
out cl ean, about 1 h ou r 1 0 mi n u t es . Cool com
pl et el y. ( Can be served i mmed i at el y. ) Wra p a n d
ref r i ger at e.
* I f u s i ng s el f - r i s i ng f l ou r, omi t s oda, sa l t a nd ba k i n g powde r.
Bread Ahead
Nor mal l y, bread i s stored i n i ts own
wrapper at r oom temperat u re. B u t i n
hot weat her store i n wrapper i n r ef r i g
erator to protect agai nst mol d.
Here' s a s i mpl e do-ahead gar l i c bread :
Cut a 1 - pound l oaf of Fr ench b read i n to
1 - i nch s l i ces. Spread wi t h mi xt u re of ' /
cup soft butter and ' l+ teaspoon gar l i c
powder . Reassembl e l oaf ; wr ap wi t h
28x1 8- i nch pi ece of heavy- duty foi l .
Store u p to 24 hours i n refr i gerator.
Heat i n l0 oven 1 5 to 20 mi n u tes.
Ref r i ger at ed / B reads 1 37
BUTTE RSCOTCH BI SCUI TS
St ore no l onger tha n Z hours. Makes about ! Z
biscui ts.
! cup bul l er or margari n e, me| led
Y2 cup brown s ugar ( packed)
Y1 cup pecan ha| ves
Ci n namon
Bi s cui l dough ( enough f or 1 0 bi scui l s)
Grease 1 2 me
d
i u m mu ffi n cu ps ( 2 Y2 i n c hes i n
d i a met er) . P l ace 2 t eas poons but t er, 2 t ea
s poons s ugar and 2 or 3 pecan h a l ves i n each
mu fi n c u p; s pr i n k l e c i n na mo n on t op.
Prepare dough as d i rect ed on bu t t er mi l k bak i ng
mi x pac kage except -s poon dough on mi x t u re
i n cups . ( Ca n be baked i mmed i at el y i n 425
oven 1 5 mi n u t es . ) Cover a n d r ef r i ger at e.
25 mi nul es before servi ng, heal oven lo 425.
Bake B u t t er s cot ch B i sc u i t s u n covered 1 8 mi n
u t es . I mmed i at el y i nver t pan ont o l a rge t ray.
Let pan rema i n a mi n ut e so bu t t erscot ch d r i z -
z l es down on bi s cu i t s .
CORN POCKET ROL LS
Sl ore no l onger t ha n o hours . Makes !U rol l s.
1 V2 cups a| | - pu r pos e f| our
' cup corn mea|
3 leas poons baki ng powder
' leaspoon s a| l
2 l ab| espoons s ugar
egg, beal en
3, cup dai ry s our cream
1 l ab| espoon sof l bul l er or margari ne
Mi x dry i n gred i en t s . B l e n d egg and sou r cream
a nd s t i r i nt o d ry i ngred i e n t s . Tur n dough on t o
l i gh t l y fl ou r ed board; rol l i nch t h i ck. Cu t
wi t h 3 - i nc h bi sc u i t c u t t er . Br us h bu t t er on c i r
c l es . F ol d ci rc l es i n h a l f, pres s i ng fol ded edges,
and p l ace on u ngreased ba k i n g s h eet . ( To s erve
i mmed i at el y, bake i n 3 75 oven u n t i l gol den
brown, 1 2 t o 1 5 mi n u t es . ) Cover a n d ref r i ger at e.
20 mi nul es bef or e s ervi n g, heal oven lo 375.
Bake Cor n Pocket Rol l s u n t i l gol den brown ,
abou t 1 5 mi n ut es .
!
1 38 Met . ea|ed / H ead-
SHOOFLY COFFEE CAKE
Store no l onger tha n 5 da ys.
Bat t er
31 tup buller or

, margari ne, solened


1 cu granu | aled sugar
3 eggs
1 Y2 l

aspoons van i | | a
Y2 cup | i ghl mo| asses
3 cups a| | - pu rpose | our*
1 Y2 l
[
aspoons baki ng powder
2 leas poons soda
' leaspoon sa| l
1 Y1 cups dai ry sour cream
F i l l i ng
! cup brown sugar ( packed)
Y2 cup i n e| y chopped n ul s
1 % leaspoons ci n namon
H eat oven t o 350. Greas e t u be pa n, 10 X 4
i n c hes , o r 2 l oaf pans , 9 X 5 X 3 i nches . Mea s u re
bu t t er, gra n u l at ed s ugar, eggs, van i l l a and mo
l asses i nt o
l
a rge mi xer bowl . Beat on med i u m
s peed 2 mi n u t es or b y h a n d 300 vi gorou s
st r okes. Mi x i n f l ou r, ba k i n g powder, s oda a nd
s al t al t er nat el y wi t h s ou r c rea m.
Mi x F i l l i n g i ngred i ent s .
F or t u be pan, s pread YJ of bat t er ( a bou t 2 c u ps)
i n pan . S pr i n k l e YJ of fi l l i n g ( a bou t 6 t abl e
s poons ) on bat t er . Repeat 2 t i mes . F or l oaf
pans, s pread ' of bat t er ( about 1 Y2 c u ps ) i n
eac h pan . Spr i n k l e ' of f i l l i n g ( a bout 5 t abl e
s poon s ) on bat t er i n eac h pan. Repeat .
Bake u n t i l wooden pi c k i ns ert ed i n cen t er ( s )
comes out c l ean, 55 t o 60 m i n u t es. Coo l s l i ght
l y bef ore removi n g f rom pa n ( s ) . Cool t h orough
l y. ( Can be served i mmed i at el y. ) Cover wi t h
pl as t i c wra p and ref r i ger at e.
*I f us i ng s el f - r i s i ng f l our , decrease soda t o 1 t easpoon;
omi t bak i ng powder and s al t .
BL UEBE RRY- ORANGE B RE AD
St ore no l onger t
h
a n 7 week.
2 eggs
1 cup mi | k
1 package ( 1 4 ounces) orange mufi n
mi x
1 package ( 1 3. 5 ounces) wi | d b| ueber ry
mufi n mi x
Heat oven t o 350. Greas e l oaf pa n , 9 X 5 X 3
i n c hes . Mi x eggs a n d mi l k. St i r i n mu ffi n m i xes
( dry) . Bat t er wi l l be s l i gh t l y l u mpy; pou r i n t o
pan .
Bake u n t i l wooden pi c k i n s ert ed i n c e n t er
comes out c l ea n, 50 t o 60 mi n u t es . Cool
t h oroughl y. ( Ca n be s erved i mmed i at el y. ) Wr a p
i n p l as t i c wrap a n d ref r i gerat e.
FRU I T AN D NUT BREAD
St ore no l onger t ha n da ys.
3 cups bul l ermi | k baki ng mi x
cup sugar
cup a| | - pu rpose | our *
1 egg
1 cup ora nge j ui ce
cup chopped dr i ed rui l ( apri cols,
peaches, da

es, rai s i ns or i gs)


3; cup chopped n ul s
Heat oven t o 350. Greas e l oaf pan, 9 X 5 X 3
i n c h es . Mi x ba k i n g mi x, s uga r, fl ou r, egg a n d
ora nge j u i ce; beat vi gorou s l y Y2 mi n u t e. S t i r i n
f r u i t a n d n u t s . Pou r bat t er i n t o pa n .
Bake u n
t
i l wooden p i c k i n s ert ed i n cen t er comes
ou t c l ea n, 5 5 t o 60 mi n ut es . Cool s l i gh t l y bef ore
remov i n g f ro m pa n . Cool t h orough l y. ( Ca n be
served i mmed i at el y. ) Wr ap a n d r ef r i gera t e.
* Do not u s e s el f - r i s i ng f l ou r i n t h i s reci pe.
POT A TO REFRI GERATOR
DOUGH
Store i n refrigera tor a t o r bel ow
no l onger tha n J da ys.
1 package acli ve dry yeasl
1 z cups warm wal er ( 1 0S lo
1 1 S )
z
A cup sugar
1 z leaspoons sa| l
cup shorlen i ng
2 eggs
cup | ukewarm mas hed
polaloes
7 lo 7z cups a| | - purpose | ou r*
Di s s ol ve yeast i n war m wat er .
Mi x i n s ugar , sa l t , s hort e n i ng,
eggs , pot at oes and 4 cups of
t he f l ou r. Beat u n t i l s moot h.
S t i r i n enough rema i n i ng f l ou r
t o make dough easy t o h a n d l e.
Tu r n dough ont o l i gh t l y f l ou red
board; k n ead u n t i l s moot h a n d
el as t i c, a bout 5 mi n ut es. P l ace
i n greased bowl ; t u r n grea sed
s i de u p. Cover bowl t i gh t l y; re
f r i ger at e at l east 8 h ou rs .
2 l o 2z hours beore servi ng,
punch down dough, di vi de i nlo
3 parls. Use f or you r choi ce of
3 of t he fol l owi ng rec i pes on
pages 1 39 t o 1 40: Par ker Hou se
Rol l s; Orange Bu t t er hor n Rol l s;
Fou r- l eaf Cl over Rol l s; Apr i cot
Crea m Ca ke; Ci n namon B ra i d;
Ri ch N ut Rol l .
'| | u|ng e| |r||ng ||Our, O/| | J | |
PAkKE k HOU5E kO||5
Makes ! rol l s.
Rol l 1 part dough ( l ef t ) i n t o
rect a n gl e, 1 5 X 1 0 i nches, a bou t
i n c h t h i ck. Cut i n t o 3 - i n c h
c i rcl es; f ol d s o t op h a l f over
l a ps s l i gh t l y. P i n c h edges t o
get h er. Pl ace c l os e t oget her i n
greased pan, 9 X 9 X 2 i nches .
Br us h wi t h bu t t er . Let r i se u nt i '
dou bl e, abou t 1 Y2 h ou rs . H ea t
oven t o 400. B a ke u n t i l brown,
abou t 20 mi n u t es .
OkANCE B UTTEkHOkN kO||5
Makes Z rol l s.
Di vi de 1 part dough ( l ef t ) i n
h a l f; rol l eac h h a l f i n to 1 0- i n c h
c i rc l e. Spread 2 t abl es poon s
Ora n ge Gl az e ( be l ow) on out
s i de of c i rc l e, l eav i ng a 2 - i n c h
c i rc l e i n t h e cent er wi t h ou t
gl aze. Cu t i n t o 1 2 wedges. Rol l
u p, begi n n i ng a t rou nded edge.
Pl ace rol l s wi t h poi n t u n der
n eat h on gr eased bak i ng s h eet .
Let r i s e u nt i ' d ou bl e, about 1
h ou rs . H eat oven t o 40. B a ke
u n t i l l i gh t brown, 1 0 t o 1 5 mi n
u t es. Spread rema i n i n g gl aze o n
h o t r ol l s .
Orange C| aze. Mi x 2 t abl espoon s
s of t bu t t er or ma rgar i ne, 1 t a bl e
s poon gr at ed or ange peel , 1
t a bl es poon or ange j u i ce a nd 1 Y2
c u ps confect i oners' s ugar u n t i l
s moot h a n d s prea di n g c ons i s
t ency. I f neces s ary, s t i r i n 1 t o
2 t eas poon s add i t i on a l or ange
J U I Ce.
Ref r i ger at ed / B reads 1 39
Par ker Hou se Rol l s
Or ange But t er hor n Rol l s
F our - l ea f Cl over Rol l s ( page 1 40)
T40 Refri gerated/ Breads
Apr i cot Cr eam Cake
Ci nnamon Br ai d
R i ch Nut Rol l
FOUk|EAF C|OVEk kO||5
Makes 16 rolls.
Shape pi eces of 1 pa rt Pot at o
Ref r i gerat or Dough ( page 1 39)
i n to 2- i nch bal l s. Pl ace each
bal l i n greased mu ffi n cup. Sn i p
eac h bal l i n hal f , t hen i n ha l f
i n opposi te di rect i on wi t h sci s
sor s. Br us h wi t h but t er . Let r i s e
u n t i l doubl e, about 1 /z h ou rs .
Heat oven t o 400. Bake u n t i l
brown, about 1 5 mi n u t es.
APk| COTCk|AM CAKE
Makes 1 6 servings.
Rol l 1 part Pot at o Ref r i gerat or
Dough ( page 1 39) i nt o 1 5 - i nch
c i rc l e; pl ace over greased 9- i n c h
r i ng mol d. F i t dough i nt o ri ng
mol d ( out er edge of c i rc l e wi l l
come t o r i m of mol d) . S poon
Cream Cheese F i l l i ng ( bel ow)
on dough. Lap edge of c i rc l e
over fi l l i ng; seal t o i ns i de r i n g
of dough. Cu t a cross i n dough
wh i ch covers t he cent er of
mol d. F ol d eac h t r i angl e f or med
bac k over r i ng and pi n c h eac h
poi n t to t he dough to sea l se
c u rel y. Let r i se u n t i l dou bl e,
about 1 /z hours . Heat oven t o
350. Bake 30 mi n u tes.
Remove Apr i cot Crea m Ca ke
f r om pan; pl ace t op si de up on
servi ng pl at e. Heat /z cup a pr i cot
j a m u n t i l mel ted; spoon on
r i ng. S i ft 1 t abl es poon con
fect i oners' s ugar on t op.
Cream Cheese F| | | | ng. Beat 1
package (8 ou nces ) crea m
cheese, softened, and c u p
s ugar u nt i l l i ght and fl ufy. S t i r
i n 3 t abl es poons fl our, 1 egg
yol k, ! teas poon grated l emon
peel and 1 t abl espoon l emon
J U I Ce.
C| NNAMON 8kA| D
Di vi de 1 part Pot at o Ref r i ger a
t or Dough ( page 1 39) i nt o 3
par t s; rol l eac h pa rt i n t o s t rand,
1 5 i nches l ong. Mi x 2 t abl e
s poons s ugar and 1 teas poon
c i n namon. Rol l eac h s t ra nd
i n s ugar - c i n namon mi xt u re.
Pl ace st rands cl ose t oget her
and br ai d gent l y and l oosel y.
Sea l ends sec u rel y and t uc k
u nder . Pl ace i n greased l oaf
pan, 9 X 5 X 3 i n c hes . Br us h
brai d wi t h mi l k; s pr i n k l e re
ma i n i ng s ugar- ci n na mon mi x
t u re on t op. Let r i se u n t i l dou
bl e, about ! / hou rs . Heat oven
t o 375. Bake u n t i l l oaf sou nds
hol l ow when t apped, about
30 mi n ut es .
k| CH NUT kO||
Rol l 1 part Pot at o Ref r i ger at or
Dough ( page 1 39) i nt o rect angl e,
1 2 x 1 0 i nc hes. Spread Nut
F i l l i ng ( bel ow) to wi t h i n 7z
i n c h of edge. Rol l u p t i gh t l y,
begi n n i ng at l ong s i de. P i n c h
edge of dou gh i nt o rol l t o seal
sec urel y. St ret ch rol l to ma ke
even. Pl ace on greased bak i n g
s heet ; sea l ends sec u rel y. Let
ri se u n t i l dou bl e, about 1 /
hours. Heat oven to 350. Beat
1 egg wh i t e s l i gh t l y; br u s h rol l
wi t h beat en egg wh i t e. S pr i n k l e
2 t abl espoons chopped n u ts
on t op. Bake 40 mi n u t es. Wh i l e
war m, dr i zzl e mi xt u re of 7
c u p confect i oner s' s ugar a nd
1 t abl espoon I i ght c ream on
t op.
Nul F| | | | ng. Beat 1 egg wh i t e u n
t i l s t i f. F ol d i n 1 t abl es poon
fl ou r, ! cup brown s ugar
( packed) and ! cu p fi nel y
chopped n u ts .
Desserts
BAKED APPLES
Store no l onger tha n 24 hours.
Core ba k i ng a ppl es ( e. g. , Rome Bea u t y, St ar r,
j ersey Red, Wi nes ap, Nort her n S py, Gol den
Del i c i ous or Green i n g) . Pare 'l - i nch s t r i p of
s ki n a rou n d mi dd l e of each a ppl e or u pper
h a l f of eac h t o preven t s k i n f rom s pl i t t i ng.
Hea t oven t o 375 . Pl ace a ppl es u p r i gh t i n
u ngr eased ba k i n g di s h. F i l l cen t er of each a ppl e
wi t h | t o 2 t abl espoon s gra n u l at ed or br own
s ugar , 1 t eas poon but t er or ma rgar i n e a nd 's
teas poon c i n na mon. Pou r wat er ( V i nc h) i n t o
bak i n g di s h .
Spoo n i ng syr u p i n pa n on a ppl es sever a l t i mes
du r i n g ba k i n g, ba ke 30 mi n u t es. Coo l 30 mi n
ut es. Cover a n d ref r i gerat e.
3S mi nutes before servi ng, heat oven t o 3S0".
Bake Ba ked Appl es u n covered u n t i l h ot , a bou t
2 5 mi n u t es .
STRAWBERRY CREAM
St or e no l onger t han 24 hours. Makes enough for
o ser vi ngs.
! cup confecti oners' s ugar
1 quart st rawberri es, hu l l ed
envel ope ( about 2 ounces) dessert
toppi ng mi x
3 or 4 tabl espoons orange-fl avored l i queur
Spr i n k l e s ugar on s t rawber r i es ; s t i r gen t l y. Cover
and ref r i ger at e a t l east 2 h ou rs .
Pr epare dessert t oppi n g mi x as d i rect ed on
pac kage. Grad ual l y st i r i n l i qu e u r. F ol d i n s t raw
ber r i es . ( Can be served i mmed i a t el y. ) Cover
and ref r i ger at e.
Ref r i gerat ed / Desser t s 1 41
APPLE CRI SP
St ore no l onger t han 4 8 hours. Makes enough for 4
servi ngs.
B u t t er Cr u n c h
Y4 cup but t er or margari n e
2 t abl espoons brown s ugar ( packed)
cup al l - purpose fl ou r*
Y cup chopped pecans, wal nuts or
coconut
Appl e Mi xt u r e
1 can ( 21 ou nces) appl e pi e fi l l i ng
1 teaspoon l emon j u i ce
Y2 teaspoon c i nnamon
1 or 2 drops aromat i c bi tters, i f desi red
Heat oven t o 400 . Mi x B u t t er Cr u n c h I n
gred i ent s wi t h h a n ds . S pread i n u n grea sed
ba k i ng pa n , o o 2 i nc h es . Bake u n t i l l i gh t
brown , a bou t 1 5 mi n ut es . S t i r wi t h s poon ;
coo l .
Mi x rema i n i n g i n gr ed i en t s . Pl ace a ppl e mi x t u re
i n u n greased 9 - i n c h p i e pan or ba k i n g d i s h ,
8 o 2 i n ches . Spr i n k l e t h e B u t t er Cr u n c h
even l y on t op. ( To s erve i mmed i a t el y, ba ke
u ncovered i n 450 oven u n t i l go l den br own
and bu bbl y, a bou t 1 0 mi n u t es . ) Cover a n d
r ef r i gerat e.
30 mi nutes before servi ng, heat oven t o 4S0".
Bake Appl e Cr i s p u ncovered u n t i l gol den brown
and bubbl y, a bou t 20 mi n u t es . Del i c i ou s t opped
wi t h i ce crea m.
* Do not u se se l f - r i s i n g f l ou r i n t h i s rec i pe.
1 42 Ref r | erat ed / Desser t s
CHERRY- CHERRY
Store no l onger t han 48 hours. Ma kes enough for
s ervi ngs.
1 cup boi | i ng waler
1 package ( 3 ounces) cherry- | avored
ge| al i n
4 lo 6 i ce cubes
1 carlon (8 ounces) cherry-| avored
yogurl
|rozen wh
[
pped l opp| ng ( l hawed)
Pou r boi l i n g wa t er on gel a t i n i n bowl ; s t i r
u n t i l gel at i n i s d i ssol ved . St i r i n i ce c u bes
u n t i l gel at i n t h i c kens ; remove a ny rema i n i ng
i ce cu bes.
Beat i n yogu rt wi t h rot ary beat er u n t i l s moot h.
Pou r i n t o i n di vi du a l s erv i n g d i s hes , gl as ses or
mol ds ; ref r i gerat e a t l eas t 45 mi n u t es. ( Can be
served i mmed i at el y. ) Serve wi t h a dol l op of
wh i pped t oppi ng. Try t oas t ed a l monds or
t oas t ed cocon u t for a cr u n c h y gar n i s h .
Nol e. Pl eas e you r own person a l pref erence
wi t h ot her fl avor combi n a t i on s . Try s t rawber ry
f l avored gel at i n a nd s t r awber ry- fl avored yo
gu rt ; ras pber ry- f l avored gel at i n a n d ras pber ry
f l avored yogu rt ; ora nge- fl a vored gel at i n a nd
or ange- f l avored yogu rt .
Whi ppi ng Cream
' Cream can be kept i n t he ref r i gerator
l to days.
' Remember t hat whi ppi ng causes
cream to dou bl e i n q uant i ty.
. Before wh i ppi ng, add 2 tabl espoons
gran u l ated or confect i oners' s ugar for
every '/ cup of cream.
- I f i t i s t o whi p wel l , cr eam must have
at l east l butterfat. To wh i p, chi l l
cream, bowl and beaters t horough l y.
Beat wi th el ect r i c mi xer j ust u nti | s t i f.
( Overbeaten cream wi l l sepa rate. )
APRI COT SOUF FLE
Store no l onger t ha n Z hours. Makes enough for
b to 8 s ervi ngs.
1 can (29 ounces) apri col ha| ves, drai ned
( reserve syr up)
2 enve| opes u n| avored ge| al i n
1 can (1 8 ounces) vani | | a puddi ng
1 cup chi | | ed whi ppi ng cream
Ext end dept h of 5 - c u p s oufl e d i s h by s ec u r i n g
4- i n ch band of d ou b l e t h i cknes s a l u mi n u m
foi l a rou n d t op.
Pou r

/ of t he reserved a pr i cot sy r u p i n t o
bl ender; s pr i n k l e gel a t i n on syr u p. Heat re
ma i n i ng a pr i cot sy ru p u n t i
l
syr u p boi l s ; pour
i n t o bl ender . B l en d on l ow s peed u n t i l gel at i n
i s d i ssol ved, abou t : mi n u t e. Add a pr i cot
h a l ves ; bl en d on h i gh s peed u n t i l apr i cot s a re
pu reed , a bout 1 mi n u t e. Fol d pudd i ng i n t o
apr i cot mi x t u re.
Beat wh i ppi ng crea m i n c h i l l ed bowl u n t i l
s t i ff ; fol d i n t o a pr i cot - pudd i n g mi xt u re. Pou r
i n t o sou fl e d i s h. Cover wi t h pl a s t i c wr a p a nd
ch i l l u n t i l f i r m, a bou t 4 h ou rs . ( Ca n be s erved
i mmed i at el y. ) E s peci al l y pret t y wi t h a gar n i s h
of ma ras ch i no c h er r i es a nd f r ozen wh i pped
t oppi ng.
MAPLE BROWNI E DESSERT
St ore no l onger t han 48 hours. Makes enough for
J servi ngs.
1 package ( 1 5. 5 ounces) udge browni e mi x
1 cup chi | | ed whi ppi ng cream
cup con ecl i oners' sugar
1 leaspoon map| e | avor i ng
9 wa| n ul ha| ves
Pr epare Ca ke- l i ke Brown i es as d i rect ed on
pac kage except -bake 3 0 mi n ut es . Cool t h or
ough l y.
Beat wh i ppi n g c ream, s ugar and ma pl e f l avor
i ng i n c h i l l ed bowl u n t i l s t i f. S pread wh i pped
crea m on brown i es; t op wi t h wal n u t h a l ves.
Cover and ref r i ger at e a t l eas t 2 h ou rs . ( Ca n
be s erved i mmed i a t el y. )
Al servi ng l | me, c ut Map| e Brown| e Desserl
i nl o squares.
MAZARI NE TORTE
Store no l onger tha n Z hours. Makes enough for
!U servings.
Dough
1! cups a| | - purpose | our*
1 leaspoon baki ng powder
! cup sugar
Y2 cup bull er or margar i ne, solened
1 egg
F i l l i ng
Y2 cup raspberry | am
Y2 cup buller or margari ne, solened
cup sugar
cup b| anched a| monds, ground or
i ne| y chopped
leaspoon a| mond exl racl
2 eggs
F r os t i n g
Y2 cup conecl i oners' sugar
2 leaspoons | emon j u i ce
Grease l ayer pan , J 1 Y2 i nches . ( F or ease i n
remov i ng t ort e f rom pan , u s e a pa n wi t h re
movabl e bot t om. ) Mi x Dough i ngred i en t s ;
press even l y on bot t om and s i de of pa n . Spread
' c u p of t he j am on dough; c h i l l .
Heat oven to 350. Beat Y2 c u p but t er a n d
2
1
cup s ugar ; s t i r i n t he al monds a nd ext rac t . Add
2 eggs , one at a t i me, beat i ng wel l a f t er eac h
add i t i on; s poon on j a m. Bake 50 mi n u t es . Cool .
Remove f rom pan .
Mi x confect i oner s' s ugar a n d l emon j u i ce u n t i l
s moot h . S pread rema i n i n g ' c u p j a m on t op;
dr i zzl e Fr ost i ng on j a m. ( Ca n be served i m
med i at el y. ) I n sert wooden pi cks a t i n t erval s
around t op t o hol d wrap away f rom t he f i l l
i n g. Wra p a n d ref r i ger at e.
30 m| nules beore servi ng, cul Mazari ne Torle
i nlo pi eces and | el sland al room lemperalu re.
* I f us i ng se l f - r i s i ng fl ou r, omi t bak i ng powder .
Cover t or t e wi t h
pl as t i c wrap bef or e
you r ef r i ger at e i t .
( Wooden pi cks
hel p t o keep wr ap
f r om t ouc h i ng t he
l op. )
Mazar i ne Tor t e
Ref r i
g
er at ed I Des s er t s 1 43
Spread r aspberry
j am over t he
dough, t h en spoon
t he a l mond mi x t ure
on t op of t he j am.
1 44 Ref r i gerat ed I Desser t s
Mel t t he gr a n u l at ed s ugar i n a s aucepa n, t hen q u i c k l y
coat a pi e pan wi t h t he cara mel i zed s u gar . Pou r t h e
pu mp k i n mi x t u re i n t o t h e coat ed pa n .
PUMPKI N HAN
St ore no l onger t han Z hours. Makes enough for
10 to ! Z ser vi ngs.
5p| ce Cake ( page 1 45)
1
A cup granu | aled sugar
can (16 ounces) pu mpki n
1 cup | i ghl cream (20%)
2 eggs
cup brown sugar (packed)
3 lo 4 lab| espoons | i ghl rum
Bake Spi ce Ca ke. Mel t gr an u l at ed s ugar i n
s aucepan, s t i rr i ng con s t an t l y, u n t i l a n even
amber col or . Remove from heat ; pour q u i c kl y
i n t o 9- i nc h pi e pa n . Coat bot t om and s i de of
pan by t i ppi n g pan q u i c k l y i n a l l d i rect i on s .
Heat oven t o 350 . Bea t rema i n i n g i ngred i ent s
u n t i l s moot h . Pou r i n t o s ugar- gl a zed pi e pan .
Pl ace i n pan of hot wa t er ( Y2 to `/ i nch ) . Bake
u n t i l k n i fe i n sert ed h a l fway bet ween cent er
Pu mpk i n F l a n
and edge comes ou t c l ea n , about 70 mi n u t es .
Cool .
R u n kn i fe arou n d edge o f pu mpk i n c u s t ard t o
l oos en . I nvert cake on cu st a rd. I n ver t s ervi ng
pl at e on cake a n d t u r n u pr i ght s o c u s t ard i s
t op l ayer . ( To serve i mmed i at el y , s ee bel ow. )
Ref r i gerat e.
Al servi ng l i me, have ready. f r ozen wh i pped
t oppi ng ( t h awed) .
Decorat e t op o f P u mpk i n F l a n and cover s pace
bet ween cake and c u s t ard wi t h wh i pped t op
pi n g i n decorat or s ' t u be.
!O Serve I mmedia tely: Have ready: f r ozen
wh i pped t oppi ng ( t h a wed ) .
Decorat e t op o f f l a n a n d cover s pace bet ween
cake a n d cus t ard wi t h wh i pped t oppi n g i n
decor at or s ' t u be.
5P| C| CAK|
1 s cups a| | - pu rpose | our*
3- cup sugar
! cup shorleni ng
cup mi | k
1 egg
1 . leaspoons bak| ng powder
z leaspoon sa| l
1h leaspoons pumpk| n pi e spi ce
leaspoon vani | | a
Heat oven t o 350 . Grease and f l ou r l ayer pan,
9 X 1 Vz i nches . Measu re al l i ngred i en t s i n t o
l arge mi xer bowl ; beat on l ow s peed Vz mi n
u t e. Beat on med i u m s peed, s cra p i n g bowl
f req uent l y, 3 mi n u t es . Pou r i n t o pan . B a ke u n t i l
wooden p i c k i n sert ed i n cent er c omes ou t
c l ean, 3 5 t o 40 mi n ut es . Cool .
Nole. Th e S pi ce Cake ca n be ba ked i n a n 8- i nc h
rou nd l ayer pan. B a ke pu mpk i n c ustard i n a n
8- i nch pi e pa n and 2 i nd i vi d u al cus t a rd cu ps .
* I f us i ng se l f - r i s i ng fl our, omi t bak i ng powder and s al t .
Ref r i gerat ed I Des s er t s 1 45
Us i n g wh i pped t oppi n g i n a decor at or s ' t u be, dec
or at e t he t op of t he fl an and cover t he s pace where
t h e cake a nd cus t a rd meet .
To Make a Decorati ng Cone
Cut a 1 5- i nch sq uare of heavy paper or
parch ment i n to 2 t r i angl es. Graspi n g
edges wi th t h e t h u mb a n d forefi nger,
twi st to for m a cone (wi t h poi nt at cen
t er of l ongest s i de) . Fol d down t op
edges and fasten cone wi t h t rans parent
t ape. Sni p off a s mal l open i n g at poi nt
or i nsert a met al t i p i n to cone. (We used
a sta r t i p for t hi s dessert. ) Fi l l cone about
h a l f f u l l . F o l d t op ove r. P r es s o u t
whi pped cream wi t h one hand near t op
of cone. Use other hand to gu i de t i p.
1 46 Het | . ge|a|ed/|esse| | s
TRI FLE
Store no l onger t han Z hours. Makes enough for
b to o s ervi ngs.
1 package ( 1 8.S oun ces) ye| | ow cake mi x
4 leaspoons sherry
1 package ( 1 6ounces) rozen sl rawberry
ha| ves, l hawed
can (18 ounces) vani | | a puddi ng
enve| ope (aboul 2 ounces) desserl
loppi ng mi x
2 lab| espoons loasled s | i vered a| monds
Bake cake i n bak i ng pan , 1 9 X 2 i n c h es , as
d i rec t ed on package. Cool . Cu t cake c rosswi se
i n h a l f . Wrap, l abel and f reeze one h a l f f or
f u t u re u se.
Cu t rema i n i ng cake h a l f i n t o o pi eces; s p l i t
eac h pi ece hor i zont a l l y. Ar ran ge h a l f t he pi eces
i n 2 - quart gl as s serv i n g bowl , c ut t i n g pi eces t o
fi t s h a pe of bowl . S pr i n k l e 2 t eas poon s of t he
s her ry on ca ke pi eces i n bowl . Pou r h a l f t he
s t rawber r i es on ca ke pi eces ; s pread h a l f t he
pudd i n g 1 c u p) on s t rawber r i es . Repeat wi t h
rema i n i ng cake pi eces , s herry, s t ra wber r i es a nd
puddi ng.
Pr epare desser t t opp i ng mi x as d i rect ed on
pac kage; s pread on t r i fl e. Spr i n k l e a l monds on
t op. Cover and ref r i ger at e at l eas t 1 h ou r . ( Ca n
be served i mmedi a t el y. )
Speci al Ti ps
c St rawber ri es or other frozen fru i ts
may be thawed qu i ckl y by putt i ng t he
wrapped package i n a bowl u nder cool
ru n n i n g water.
c Toasted and/or chopped nuts may be
stored i n t he refri gerator. The best type
of contai ner for t hem i s a t i ght l y cov
ered j ar.
WHI PPED CHERRY TORTE
Store no l onger tha n 3 days. Makes enough for
o to ! U ser vi ngs.
F i l l i ng
1 package (7. 2 ounces) | uf y wh i le rosl i ng
mi x
2 cups wh i ppi ng cream
Tor t e Layer s
1 packel or 2 sl i cks pi e cr usl mi x
cup conecl i oners' sugar
1 cup grou nd or i ne| y chopped pecans
1 egg
leaspoon van| | | a
Cranu | aled sugar
F i l l i ng
V cup cherry-| avored | i queur
S l o 6 drops r ed ood co| or
12 maraschi no cherri es, chopped and
drai n ed
Ch i l l f r os t i n g mi x ( dry) and wh i ppi n g c ream
covered i n s ma l l mi xer bowl at l eas t 1 h ou r .
Heat oven to 450 . Mi x pi e cr us t mi x, c on
f ec t i on er s ' s ugar a n d pecans ; s t i r i n egg a n d
va n i l l a . Ga t h e r dou gh i n t o bal l . Tu r n dou gh
on t o l i g h t l y fl ou red c l ot h - covered board; k n ea d
u n t i l s moot h . Di vi de i n t o G par t s . Rol l eac h
part i n t o 7 - i nc h ci rc l e; pl ace on u ngrea sed
ba k i n g s heet . Pr i c k ci rcl es wi t h 'f ork; s pr i n k l e
gran u l at ed s ugar on each one. Bake u n t i l
gol den brown , G t o o mi n ut es . Cool on wi re
rac ks .
St i r f r ost i n g mi x t u re and beat u n t i l s t i ff . Gra d
ua l l y beat i n l i qu e u r. S t i r i n f ood c ol or; f ol d
i n cher r i es . St ack ci rcl es , f i l l i ng l ayers wi t h
abou t : c u p f r ost i n g mi x t u re. F ros t s t ack wi t h
rema i n i ng f r ost i n g mi xt u re. Cover t or t e wi t h
p l as t i c wra p or al u mi n u m foi l t en t ; r ef r i gera t e
at l eas t o h ou rs . ( Can be s erved i mmed i at el y. )
CHOCOLATE SOUFFlE
Store no l onger than 6 hours. Makes enough for 6
servi ngs.
Y1 cup sugar
cup al l - pu rpose fl our
! cup cocoa
1 cup mi l k
3 egg yol ks
2 t abl espoons butt er or margari ne, soften ed
1 teaspoon vani l l a
4 egg wh i tes
teaspoon cream of t artar
' teaspoon sal t
3 t abl espoon s sugar
Mi x ' c u p s uga r, t he fl ou r and cocoa i n s ma l l
s aucepa n . Grad ual l y s t i r i n mi l k . Heat , s t i r r i ng
con s t a n t l y, u n t i l mi x t u re boi l s . Remove f rom
heat . Beat yol ks i n med i u m bowl wi t h f or k.
Beat i n about ' of cocoa mi xt u re. Gra d u a l l y
s t i r i n rema i n i ng cocoa mi x t u re. S t i r i n bu t t er
and va n i l l a . Cool s l i gh t l y. B u t t er and s ugar 6- c u p
s ouffl e d i s h .
Beat egg wh i t es, crea m of t a rt ar a n d sa l t i n
l a rge mi xer bowl u n t i l foa my. Beat i n 3 t a bl e
spoons s uga r, 1 t abl es poon a t a t i me, j u s t u n t i l
s t i ff pea ks f or m. S t i r abou t '/ o f egg wh i t es i n t o
chocol at e mi x t ure. F ol d i n rema i n i n g wh i t es .
Pou r caref u l l y i n t o d i s h . ( Ca n be baked i m
med i at el y. ) Cover a n d ref r i ger at e.
1 hou r 20 mi nutes before servi ng, pl ace oven
rack i n l owest posi t i on. Heat oven to 350. Ma ke
4- i n ch band of t r i pl e t h i c k ness a l u mi n u m foi l
2 i n c hes l onger t h a n c i rc u mference o f di s h .
Bu t t er on e s i de of foi l ba nd a nd s pr i n k l e s uga r
on bu t t er. Ext end dept h of d i s h by sec u r i n g
foi l ba nd bu t t ered s i de i n a round ou t s i de edge
of d i s h . Pl ace d i s h i n ba k i n g pan , ' ' 2
i nc hes , on oven rac k; pou r very hot wat er
( 1 i nch ) i n t o pan . Bake 1 h ou r s . I f des i red ,
serve wi t h Best Sauce ( bel ow) .
BE5T 5AUCE
Beat lz c u p con fect i oners ' s uga r and 'z cu p sof t
but t er i n s ma l l s a ucepa n u n t i l s moot h a n d
crea my. Beat l; cu p ch i l l ed wh i ppi n g c ream i n
ch i l l ed bow
l
u n t i l s t i ff . F ol d wh i pped c ream i n
to s uga r-
b
ut t er mi xt u re. H eat , st i r r i ng occas i on
al l y, u nt i l s a uce boi l s . Ser ve i mmed i at el y.
Ref r i ger at ed /Desser t s 1 47
RI CH CHOCOLATE BAKE
Store no l onger t ha n Z hours. Makes enough for
servi ngs.
cup s emi sweet chocol at e pi eces
1 cup l i ght cream (20%)
2 eggs
3 tabl espoons sugar
Das h sal t
1 Y2 t abl espoons r um, i f Cesi red
Heat oven t o 3 50 . Heat chocol at e pi eces a n d
crea m, st i r r i n g c ons t a n t l y, u n t i l chocol at e i s
mel t ed a n d mi xt u re i s s moot h. Cool s l i gh t l y.
Beat rema i n i n g i n gred i ent s ; s t i r grad u a l l y i n t o
chocol at e mi xt u re. Pou r i n t o 4 u n greased o
ou n ce cus t a rd cups or 4 or 5 oven proof pot
de creme cu ps .
Pl aGe c u ps i n ba k i ng pa n on oven rac k . Pou r
boi l i n g wat er i n t o pan t o wi t h i n ; i n c h of t ops
of c u ps . Bake .U m i n u t es . Cool s l i ght l y. Cover
a nd c h i l l a t l eas t 4 h ou rs .
CHOCOLATE RE FR I GERATED DESSERT
Store no l onger t han da ys. Makes 1 U| O 1Z s ervi ngs.
Y2 l arge angel food cake
1 package (6 ounces) s emi s weet
chbcol ate pi eces
4 eggs
1 package ( about 2 ounces)
desser t toppi ng mi x
1 teaspoon van i l l a
cup chopped n ut s
Tear cake i nt o s ma l l pi eces . Pl ace h a l f of ca ke
pi eces i n baki n g d i s h, 1 3 2 i n c h es . I n t op
of dou bl e boi l er over h ot wat er, mel t c hoc ol at e
pi eces . Cool . Beat eggs u nt i l t h i c k a n d l emoh
col ored. S t i r i n chocol a t e.
Pr epar e des s ert t opp i n g mi x a s d i rect ed on
pac kage. F ol d i n chocol at e m i x t u re, van i l l a a n d
n ut s . Pou r h a l f of c h ocol at e mi x t u re on cake
pi eces i n baki ng d i s h . Cover wi t h rema i n i ng
cake pi eces; pou r rema i n i n g c h ocol at e mi x t u re
on t op. Cover a n d ref r i ger at e a t l eas t 1 2 h ou rs .
( Ca n be s erved i mmed i at el y. )
1 48 Ref r i ger at ed /Desser t s
COMPANY CHEESECAKE
St ore no l onger tha n ! da ys. Makes enough for J
to ! Z servi ngs.
Cr us t
1 !. cups graham cracker crumbs ( aboul
1S crackers)
2 l ab| espoons sugar
3 la
g
| espoons buller or margar i ne, me| led
F i l l i ng
2 packages (8 ounces each) p| us
1 package (3 ounces) cream cheese,
solened
1 cup sugar
2 leaspoons graled | emon pee|
Y leaspoon vani | | a
3 eggs
To ppi n g
2 cups dai ry sour cream
cup sugar
1 leaspoon vani | | a
H
eat oven t o 350. Mi x gra h a m c rac ker c r u mbs
a n d 2 t abl es poon s s ugar . S t i r i n bu t t er . Press
mi xt u re eve n l y i n bot t om of u n greased 9- i n c h
s pr i ngf or m pa n or i n ba k i n g pan , 9 x 9 x 2 i n c h
es . Ba ke 1 0 mi n u t es . Cool .
Red uce oven t empera t u re t o 300. Beat cream
ch eese i n l a rge mi xer bowl . Grad u a l l y beat i n
l c u p s ugar; beat u n t i l f l u ff y. Add l emon peel
and '/ t eas poon va n i l l a . Beat i n eggs, one a t a
t i me; pou r on cr u mb mi x t u re.
Bake u n t i l cent er i s f i r m, about 1 h ou r . Cool
1 d mi n u t es. Mi x Toppi ng i ngred i e n t s; s pread on
hot cheeseca ke. B a ke 1 d mi n u t es . Ch i l l u n
covered u nt i l c ol d , abou t 2 h ou rs . ( Ca n be
s erved i mmed i at el y. ) Cover a n d ref r i ger at e.
Alserv| ngl | me,| oosenedgeoCompanyCheese-
cake w| lh kn| e beore removi ng rom pan.
CAN DY COOKI ES
St ore no l onger t han da ys. Makes about dozen
cook i es.
2 cups sugar
' cup cocoa
Y2 cup mi | k
Y2 cup bul l er or margar
,
ne
Y2 cup pea n ul bul l er
2 cups qu i ck- cooki ng oals
2 leaspoons vani | | a
cup chopped nul s
H eat s ugar , cocoa, mi l k and bu t t er i n l a rge
s aucepa n , s t i r r i ng occas i on a l l y, u n t i l mi x t u re
boi l s . Boi l l mi n u t e. Remove f ro m h ea t ; i m
med i at el y s t i r i n rema i n i n g i ngred i ent s . Drop
mi xt u re by t ea s poon f u l s on t o waxed paper .
( Cook i es wi l l s pread very t h i n . ) L et s t and u n t i l
f i r m, a bout 40 m i n ut es . ( Ca n b e s erved i m
med i at el y. ) Remove f r om waxed paper ; p l ace
i n covered cont ai ner a nd ref r i gera t e.
ALMON D DROPS
Store n o l onger tha n o da ys . Mak es dozen ca ndi es.
1 can ( 1 6. S ounces) van i | | a rosli ng
% leaspoon a| mond exlracl
Y2 leaspoon van| | | a
Y2 cup s | i vered a| monds, loasled
Mi x a l l i ngred i ent s; d rop by l evel t eas poon f u l s
on t o waxed paper- covered ba k i n g s h eet . Ch i l l
u n t i l set , a bou t 4 h ou rs . ( Ca n be ser ved i m
med i at el y. ) Remove f rom waxed paper; pl ace
i n covered con t a i ner and ref r i ger at e.
Ref r i gerat ed/ Desser t s 1 49
Ver sat i l e Cooki e Mi x : Pea n u t But t er Cook i es, Spi ce Cook i es and Banana Cooki es
VE RSATI LE COOKI E MI X
Store n o l onger t han ! U weeks. Makes J t o ! U cups
cooki e mix.
4 cups a| | -purpose | our *
1 cups granu| aled sugar
1 + cups brown s ugar ( packed)
3 leaspoons bak| ng powder
1 leaspoons sa| l
1 cups shorlen| ng
Mi x fl our, s ugars, bak i ng powder a n d s a l t i n
l arge bowl . Cu t i n s hort en i ng wi t h pas t ry bl ender
or wi t h el ect r i c mi xer on med i u m speed u n t i l
mi xt u re l ooks l i ke coar se mea l . Do n ot over mi x.
Meas u re des i red a mou n t s of cooki e m i x i n t o
j ars or pl as t i c cont a i ners : 2 cups f or 3 dozen
Peanut B u tt er Cooki es; 2 Y2 c u ps eac h f or 3 dozen
Banana Cooki es a n d S pi ce Cook i es . ( Can be
baked i mmed i at el y . ) Sea l t i gh t l y, l a bel and
ref r i ger at e.
30 m| nules beore servi ng, pr epar e one o t he
cook| e reci pes al r i ght .
Nol e. Do not u se bu t t er or marga r i ne. I f dough
i s d ry, s t i r i n 1 t o 2 t eas poons crea m.
* I f us i ng sel f - r i s i ng fl our , omi t ba ki ng powde r a nd sa l t .
P|ANUT B UTT|k COOK| |5
Heat oven t o 375 . Mi x 2 c u ps cook i e mi x,
V2 c u p ch u n ky pean u t bu t t er , 1 egg a n d 1 t ea
s poon va n i l l a . S h ape dough by t eas poon f u l s
i n t o bal l s . Pl ace a bou t 2 i n c h es apa rt on u n
greased ba k i n g s h eet ; f l at t en wi t h t i nes of f or k
d i pped i n f l ou r . Bake u n t i l l i g h t brown , 1 2 t o
1 5 mi n u t es . ( 3 dozen cooki es . )
BANANA COOK| |5
Heat oven t o 375 . Mi x lY2 cups cook i e mi x,
V2 c u p mas hed r i pe bana na, 1 t eas poon van i l l a ,
1 egg and V2 c u p c h opped n u t s . Dr op dough by
rou nded t eas poon f u l s 2 i n c h es apa rt on t o u n
greased bak i n g s h eet . Bake u n t i l l i g h t brown ,
1 2 t o 1 5 mi n u t es. ( 3 dozen cooki es . )
5P| C| COOK| |5
Heat oven to 3 75 . Mi x 2 V2 cups cook i e mi x,
1 egg, V2 t ea s poon c i n na mon , V2 t eas poon l emon
ext ra
c
t , V2 cup ra i s i n s a n d V2 c u p c h opped n u t s .
Drop dough by rou nded t eas poonf u l s 2 i nc hes
apa rt on t o u ngrea sed ba k i n g s heet . Bake u n t i l
l i ght brown , 1 2 t o 1 5 mi n u t es . ( 3 dozen cooki es . )
U
DATE- NUT PI NWHE ELS
St or e no l onger t han b weeks. Makes abou t dozen
cooki es.
1
, pound p| lled dales, chopped
Y1 cup granu| aled sugar
Y1 cup wal er
Y2 cup chopped n ul s
Y2 cup shorlen| ng ( ha| bul l er or
margar| ne, sol ened)
1 cup brown sugar ( packed)
egg
Y2 leaspoon van| | | a
1 cups a| | - pu rpose | our*
leaspoon sa| l
Cook dat es, gra n u l at ed s uga r a n d wat er i n
sa
u
cepan, s t i r r i ng cons t a n t l y, u n t i l t h i c kened
s l i gh
t
l y. Remove f r om heat ; s t i r i n n u t s . Cool .
Mi x s hort en i ng, brown s ugar , egg a n d va n i l l a
u n t i l s moot h . St i r i n fl ou r a n d s al t ; d i v i de dough
i n h a l f . Rol l eac h hal f on waxed pa per i n t o
rect angl e a bout 1 1 7 i n c hes ; s pread h a l f t h e
dat e- n u t fi l l i n g on eac h rect angl e. Rol l u p
t i gh t l y, begi n n i ng at l on g s i de. P i nch edge t o
dough t o sea l sec u rel y. Wrap and c h i l l a t l eas t
4 h ou rs . ( Ca n be baked i mmed i a t el y. )
1 5 m| nules beore serv| ng, heal oven l o 400 .
Cu t rol l s i n t o 1,- i n c h s l i ces; p l ace 1 i n c h apar t
on u ngreas ed bak i ng s h eet . B a ke u
n
t i l l i gh t
brown, about 1 d mi n u t es. Remove i mmed i a t el y
f r
o
m ba k i ng s heet .
VAk| AT| ON5
Carame
j
- Nul Cook| es. Omi t dat e- n u t fi l l i ng. S t i r
i n 1 c u p f i nel y chopped n u t s wi t h t h e fl ou r .
Shape dough i n t o rol l s , 2 i nches i n d i a met er;
wr ap and ch i l l a t l eas t 4 h ou rs .
Orange-Pecan Cook
[
es. Omi t dat e- n u t fi l l i n g.
Mi x i n 1 t abl es poon gr at ed ora nge peel wi t h
t he s hort en i ng; s t i r i n V2 c u p c hopped pec a ns
wi t h t he fl ou r. Shape dough i n t o ro l l s , 2 i n c hes
i n d i a met er ; wrap and ch i l l a t l eas t 4 h o u rs .
* I f u s i n g s el f - r i s i ng fl our , omi t sa l t .
Pi ct u r ed at l ef t : The r ol l s of cook i e dough make
Dat e- Nu t P i nwheel s , Al mon d- Mol as s es Topper s
( page 1 52 ) , B rown i e Ref r i ger at or Coo k i es ( page 1 52 )
and Ca n di ed F r u i t Cook i es ( page 1 52 ) .
Ref r i ger at ed / Desser t s 1 51
NEAPOLI TAN COOKI ES
St ore no l onger tha n b weeks. Makes a bou t b'z
dozen cooki es.
1 cup bul l er or margar| ne, solened
Y2 cup sugar
1 egg
1 leaspoon van| | | a
2 cups a| | - pu rpose | our *
Y2 leaspoon s a| l
1 ou nce me| l ed u nsweelen ed choco| ale
(coo| )
cup chopped wa| nuls
2 lab| espoon s | ne| y chopped marasch| no
cher r
[
es
Mi x bu t t er , s ugar , egg a n d va n i l l a . S t i r i n f l ou r
and sa l t . Di v
i
de dou gh i n t o 3 par t s . L eave 1
part p l a i n ; mi x c h ocol at e a nd wa l n u t s i n t o 1
part and c h er r i es i n t o rema i n i n g par t . L i n
e
l oaf pan , 3 i n ches , wi t h a l u mi n u m foi l .
Spread pl
a
i n d ou g h even l y i n bot t om of pan .
Top wi t h a l
a
yer each of chocol at e a n d cher ry
dou gh . Ch i l l a t l ea s t 2 h ou rs .
R
emove dough wi t h
fo i l f r om pa n . ( Ca n be baked i mmed i at el y. )
Wra p and ref r i gerat e.
20 m| nules beore serv| ng, heal oven l o 375 .
Cut dough i n t o 1 ,- i n c h s l i ces ; c u t eac h s l i ce
cros s wi s e i n h a l f . Pl ace 1 i n c h apart on u n
greased bak i n g s h eet . B a k e u n t i l l i g h t br own,
abou t 1 d mi n u t es . Remove i mmed i at el y f r om
bak i ng s heet .
* Do n ot u s e s el f - ri s i ng fl our i n t h i s reci pe.
1 52 Ref r i gerated I Desser t s
BROWNI E REFRI GE RATOR COOKI ES
St ore no l onger t ha n weeks. Makes about dozen
cooki es.
1 package ( 1 S. S ounces) udge
brown i e mi x
1 egg
h cup i ne| y chopped wa| nuls
Mi x brown i e mi x ( dry) , egg a n d wal n u t s wi t h
h a n ds . ( I f necessa ry, add abou t I t eas poon
wa t er . ) S h ape i n t o rol l , 2 i n c hes i n d i a met er.
Wra p a n d c h i l l at l eas t 4 h ou rs . ( Ca n be ba ked
i m med i at el y. )
1 S mi nules beore servi ng, heal oven l o 37S".
Cu t rol l i n t o Va- i n c h s l i ces ; p l ace on u ngrea sed
bak i n g s heet . Bake u n t i l set , abou t 5 mi n u t es.
Cool s l i gh t l y; remove f rom baki ng s heet .
VAR| AT| ON
Ch erry Re ri geralor Cooki es. Add 14 cup d ra i n ed
c h opped mara sch i n o cherr i es .
CANDI ED FRUI T COOKI ES
St ore no l onger t han b weeks. Makes about b dozen
cooki es.
cup bu ller or margar i ne, solened
1 cup conecli on ers' sugar
1 egg
2 cups a| | -pu rpose | our *
leaspoon cream o larl ar
h cup chopped pecans
Y2 cup chopped mi xed candi ed ru i l
1 cup cand i ed who| e cher r i es
Mi x bu t t er , sugar a n d egg. St i r i n rema i n i n g
i n gred i ent s . Di vi de dough i n h a l f ; s h a pe eac h
h a l f i n t o rol l , 1 V2 i n ches i n d i a met er . Wrap a nd
ch i l l at l east 4 h ou rs . ( Ca n be baked i mmed i
at el y. ) ( Rol l s o f cook i es c a n a l so b e f r ozen i f
you pref er . Thaw bef ore s l i c i ng. )
Aboul 1 S mi nul es before servi ng, heal oven lo
37S". Cut r ol l s i n t o Va - i n c h s l i ces ; pl ace 1 i n ch
apart on u ngreased ba k i n g s heet . Bake about
8 mi n u t es . Remove i mmed i a t el y f r om bak i n g
s h eet .
*Sel f - ri s i ng f l our can be u sed i n t h i s r ec i pe.
AlMOND- MOlASSES TOPPERS
St ore no l onger tha n b weeks. Makes about J'
dozen cooki es.
Y2 cup bul l er or margari ne, so l ened
2 l ab| espoons mo| asses
Y2 leaspoon van i | | a
Y cup con ecl i oners' sugar
cup a| | - pu rpose | our *
Y leaspoon soda
cup bul l er or margari ne, solened
1 cup conecl i oners' sugar
1 cup i ne| y chopped a| monds
Mi x V2 c u p bu t t er , t he mol a s ses, van i l l a, 1,4 c u p
con fec t i on er s ' s ugar , t h e fl ou r a n d s oda u n t i l
sof t dough for ms . Di vi de dough i n
h
a l f ; s h a pe
eac h h a l f i n t o rol l , o i n c h es l ong. Wr ap a n d
ch i l l i n ref r i ger at or at l eas t 4 h ou rs . ( Can be
baked i mmed i at el y. )
Mi x VJ cup bu t t er , 1 c u p confec t i on er s ' s ugar
and t he a l monds . Di vi de mi x t u re i n h a l f ; s h a pe
eac h h a l f i nt o rol l , 6 i nc hes l on g. Wr a p a n d
ch i l l a t l east 4 hou rs .
20 mi nules beore servi ng, heal oven lo 3S0".
Cu t rol l s i nt o 14- i nc h s l i ces . P l ace mol asses
s l i ces 1 i n c h apa r t on ungrea sed bak i n g s h eet ;
t op eac h wi t h al mond s l i ce. Ba ke u n t i l de l i cat e
brown , 1 J t o 1 2 mi n u t es. Remove i mmed i at el y
f rom ba k i n g s heet .
* I f u s i n g se l f - r i s i ng f l our, omi t soda.
Easy-to-Cut Cookies
For n i cel y s haped refr i gerator cooki es :
. Be s u re dough has been t horoughl y
mi xed and s haped i nto fi rm rol l s.
- Use a s harp, t h i n- b l aded k n i fe. Make
s l i ces al l t he same si ze so t hat t hey wi l l
bke i n t he bame l engt h o f t i me.
QUI CK REFRI GERATOR COOKI ES
Store no l onger t han 1U weeks. Makes about o
dozen cooki es.
1 package ( 1 5. 4 ounces) creamy whi l e
rosli ng mi x
2 cups a| | -pu rpose | our *
1 cup bull er or margari ne, solened
h cup chopped pecans
Meas u re ': c u ps of t he f ros t i n g m i x ( d ry) i n t o
l a rge bowl ; reserve rema i n i ng f ros t i ng m i x . Mi x
i n f l ou r, but t er a n d pec a ns wi t h h a n ds . Di vi de
dough i n hal f; s h a pe ea c h h a l f i n t o ro l l , a bou t
1 'z i n c hes i n di a met er a n d 'z i n c h es l ong.
Wra p a n d c h i l l at l eas t 4 h ou rs . ( Ca n be ba ked
i mmed i at el y. )
20 mi nules beore servi ng, heal oven l o 400.
Haveready. reserved f ros t i n g mi x ; 1 'z t abl es poon s
bu t t er or margar i ne, s oft ened; 2 t ab l es poons
hot wat er .
Cut rol l s i nt o Ya- i nch s l i ces; pl ace 1 i nc h a pa rt
on u ngreased ba k i ng s heet . B a ke 4 t o 6 mi n
u t es. Cool s l i ght l y; remove f ro m ba k i n g s h eet .
Mi x but t er , wat er and res erved f r ost i n g mi x.
( I f necessar y, st i r i n 1 t o 2 t eas poon s wat er. )
Fr ost cooki es . ( E nough f r os t i ng f or a bout
dozen cooki es; l eave rema i nder u n f ros t ed. )
* Do not use sel f - ri s i ng i l ou r i n t h i s r eci pe.
ORANGE PECAN lOAF
Store no l onger tha n 4 da ys.
Heat oven t o 35d" Grease and fl ou r 2 l oaf pans ,
9 x 5 x 3 i n ches . Pr epare ora n ge cake mi x 1 '
ounces ) as d i rect ed on pac kage except -u se 2
t abl espoons l ess wat er a n d add ': c u p c h opped
peca ns . Pou r i n t o pans .
.
Bake u n t i l wooden pi c k i n ser t ed i n cent er
comes ou t c l ea n , 35 t o 4d mi n u t es . Cool t h or
oughl y. ( Can be served i mmed i a t el y. ) Wra p
a n d ref r i gerat e.
Ref r i ger at ed / Desser t s 1 53
PUMPK I N CAKE
Store no longer tha n 1 week.
1 package ( 1 8. 5 ounces) ye| | ow cake mi x
2 eggs
' cup wal er
2 leaspoons soda
1 can (16 ounces) pu mpki n *
2 leaspoons pumpki n pi e spi ce
Hea t oven t o 35d" Greas e and fl ou r 1 2- c up
c a s t a l u mi n u m bundt pan or ba k i n g pa n,
| 3 ' 2 i n c hes . S t i r a l l i n gred i en t s i n l arge
mi xer bowl . Beat on med i u m speed 4 mi n u t es .
Pou r bat t er i n t o pa n . Bake u n t i l wooden
pi ck i n ser t ed i n cent er comes ou t c l ea n , 4d t o
45 mi n u t es . Cool | d mi n u t es; remove f rom
pan. Cool ; wrap and r ef r i ger at e.
* I can | d ou n ces ) pu mpk i n pi e mi x ca n be s u bst i t ut ed
f or t he pu mpk i n and p u mpk i n p i e s pi ce.
AlMOND TORTE
Store no l onger tha n 24 hours.
Bake a chocol at e l ayer cake mi x 1 o 5 ou nces )
i n 2 l ayer pans , o or ' 1 ': i n ches , as d i rect ed
on pac kage. Coo l . Sp l i t t o ma ke 4 l ayer s .
Pr epare Al mon d Whi pped Crea m F i l l i n g ( be
l o
w
) . F i l l l ayer s and f r os t t op of t or t e, u s i n g
'/ of t he f i l l i ng ( a bou t 1 c u p) for eac h l ayer .
Spr i n k l e chocol at e s hot arou nd t op edge of
t ort e. Decora t e wi t h bl a n c h ed a l monds . Ch i l l
a t l eas t 4 h ou rs . ( Ca n b e s erved i mmed i at el y. )
I n ser t wooden pi c k s at i n t erva l s on t op a n d
s i de of t ort e t o preven t wr a p from t ouch i ng
f i l l i n g. Wra p and ref r i ger at e.
35 mi n ul es beore servi ng, remove lorle rom
re ri geral or and unwrap. Cu t Al mond Tor t e a nd
l et s t and at room t emper at u r e.
A|MOND WH| PP| D Ck|AM | | ||| NC
2 enve| opes ( aboul 2 ou nces each)
desserl l oppi ng mi x
1 cup mi | k
1 z leaspoons a| mond exlracl
z cup con ecl i oners' s ugar
Mi x des s ert t oppi n g mi x, mi l k and ext r act i n
bowl . Grad ua l l y beat i n s u gar; beat u n t i l s t i ff .
1 54 Ref r i gerat ed/ Des s er t s
FR UI T SALAD P I E
St ore no l onger tha n Z hours.
Pas!ry for 9- i nch Two-cr ust Pi e ( page 77)
2 t abl espoons soft but ter or margar i ne
1 medi um banana
2 cans (1 7 O!nces each) f r ui s for sal ad,
drai ned
can ( 1 6ounces) mandar i n orange
segments, drai ned
Y1 cup honey
2 t abl espoons granu l ated ascorbi c aci d
mi xt ure
3 t abl espoons qui ck-cooki ng t api oca
teaspoon sal t
teaspoon al l spi ce
Pr epare pas t ry. Spread bu t t er on pas t ry i n pi e
pa n. S l i ce bana n a i n t o bowl ; add f r u i t s f or
sa l ad ard orange segment s . Pou r h oney on
f r u i t s ; t os s u n t i l f r u i t s are coa t ed. Mi x as cor bi c
ac i d mi x t ure, t api oca, sa l t and a l l s pi ce; st i r
i n t o f r u i t mi x t ure. Tu rn f r u i t mi xt u re i n t o pi e
pa n; cover wi t h t op c r u s t . Do not c u t s l i t s i n
t op cr us t . Seal edge; f l ut e. ( To serve i mmed i at e
l y, see bel ow. ) Ref r i gerat e.
1 hour before servi ng, feat oven to 425. Cu t
s l i t s i n t op cr us t . Cover edge wi t h 2 t o 3 - i nfh
s t r i p of a l u mi n u m foi l t o preve n t exces s i ve
brown i ng; remove f oi l 1 5 mi n u t es bef ore pi e
i s don e. Bake u n t i l cr us t i s br own , 45 t o 55
mi n u t es. Cool s l i gh t l y.
!O Serve I mmedia tely: H ea t oven t o 425 ". Cu t
s l i t s i n t op c r us t . Cover edge wi t h 2 t o 3 - i n c h
s r i p of a l u mi n u m foi l ; r emove a f t er pi e h a s
baked 25 mi n ut es . Ba ke u n t i l c r u s t i s brown ,
4J t o 5J mi n ut es. Cool s l i gh t l y.
STRAWBE RRY MI NUTE P I E
Sto re no l onger tha n o hours.
8- j nch Baked Pi e Shel l ( page 77)
1 cup boi l i ng water
1 package ( 3 ounces) st rawberry-fl avored
gel at i n
1 package ( 16 ounces) f r ozen sl i ced
sJ rawberri es
Bake pi e s h el l . Pou r boi l i ng wa t er on gel a t i n
i n bowl ; s t i r u n t i l gel at i n i s d i s s ol ved . Add
f r ozen s t rawber r i es ; s t i r t o break ber r i es a pa rt .
When mi x t u re i s part i a l l y set , pou r i n t o ba ked
pi e s hel l . Ch i l l u n t i l s et , about Z h ou rs . ( Ca n
b e served i mmed i at el y. ) I f des i red , s erve wi t h
f r ozen wh i pped t oppi ng.
VAN I L LA CREAM PI E
Store no l onger tha n o hours.
9- i nch Baked Pi e Shel l ( page 77)
cup sugar
cup cornstarch
teaspoon sal t
3 cups mi l k
4 egg yol ks, s l i ght l y beaten
2 tabl espoons butter or margar i ne, sof t ened
1 tabl es poon pl us 1 teaspoon vani l l a
Bake p i e s hel l . Mi x s ugar, cor ns t ar ch a n d sa l t
i n s aucepa n . Beat mi l k a n d egg yol ks ; s t i r
grad u a l l y i n t o s ugar mi x t u re. Cook over med i u m
heat , s t i r r i ng con s t a n t l y, u n t i l mi xt u re t h i ckens
a n d boi l s . Boi l a n d s t i r 1 mi n u t e. Remove f r om
heat ; s t i r i n but t er and va n i l l a . Pou r i mmed i
at el y i n t o baked pi e s hel l . I mmed i at e l y p res s
pl a s t i c wr a p ont o f i l l i ng. Ch i l l at l eas t 2 h ou rs .
( Ca n be s erved i mmedi at el y. ) I f des i red, s erve
wi t h sweet ened wh i pped c ream.
VARI ATI ONS
Chocol at e Cream Pi e: I n c rease s ugar t o 1 z c u ps
a n d cor n s t a rch to VJ c u p. Omi t bu t t er and s t i r
i n 2 ou n ces mel t ed u n sweet ened chocol at e
wi t h t h e va n i l l a .
Cocon ut Cream P i e : Decrea se van i l l a t o 2 t ea
s poons a nd s t i r i n '/ cup f l a ked cocon u t .
S pr i n k l e '/ c u p f l a ked coc on u t o n wh i pped
crea m i f des i red.
EGGNOG PI E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
1 enve| ope ( aboul 2 ounces) desserl
loppi ng mi x
leaspoon rum | avori ng
l easpoon n ul meg
leaspoon gi nger
1 can (18 ounces) vani | | a puddi ng
Bake pi e s hel l . Pr epare t oppi ng mi x as d i rect ed
on pac kage except -omi t van i l l a; s t i r i n r u m
f l avor i ng, n u t meg a nd gi nger . Fol d pu ddi n g i n t o
wh i pped t oppi ng; pou r i n t o pi e s h el l . Ch i l l
u n t i l set , at l eas t 4 h ou rs . ( Can be s erved
i mmed i at el y. )
STRAWBERRY CHI FFON PI E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
cup s ugar
1 enve| ope u n| avored ge| ali n
1 package ( 1 0 ounces) rozen sl rawberry
ha| ves, l hawed
3 egg whi les
leaspoon cream o larlar
Y1 cup sugar
Y2 cup chi | | ed wh i ppi ng cream
Bake pi e s hel l . Mi x ' c u p s ugar a n d t h e gel a t i n
i n s aucepan ; st i r i n s t rawber r i es . Cook over
med i u m heat , s t i r r i ng cons t a n t l y, j us t u n t i l mi x
t u re boi l s . P l ace pan i n bowl of i ce and wa t er
or ch i l l i n ref r i gerat or, s t i r r i ng occa s i on a l l y,
u n t i l mi xt u re mou nds s l i gh t l y when d ropped
f rom spoon .
Beat egg wh i t es a nd cr ea m of t a rt ar u n t i l
foamy. Beat i n VJ c u p s ugar , 1 t a bl es poon a t a
t i me; beat u n t i l s t i f a nd gl ossy. Do not u n der
beat . Fol d s t rawber ry mi x t u re i n t o mer i ngue.
Beat c ream i n ch i l l ed bowl u n t i l s t i ff ; f ol d i n t o
s t rawberry mer i ngue. P i l e i n t o ba ked pi e s hel l .
Ch i l l u n t i l set , at l eas t 3 h ou rs . ( Ca n be s erved
i mmed i at el y. )
Nol e. F o r ease i n c u t t i n g pi e, d i p k n i fe i n t o
hot wa t er .
Hef r i gerat ed /Desser t s 1 aa
lEMON CHI FFON P I E
St ore no l onger tha n o hours.
9- i nch Baked Pi e 5he| | ( page 77)
Y2 cup sugar
1 enve| ope un| avored ge| al i n
4 eggs, separaled
2
1 cup wal er
cup | emon j ui ce
1 lab| espoon graled | emon pee|
Y2 leaspoon cream o l arlar
Y2 cup sugar
Bake pi e s hel l . Mi x V2 c u p s ugar and t h e gel at i n
i n s ma l l sa u cepa n . Beat egg yol ks , wat er a n d
l emon j u i ce; s t i r i n t o s ugar mi x t u re. Cook over
med i u m h eat , s t i r r i n g cons t a n t l y , j us t u n t i l
mi xt u re boi l s . S t i r i n pee l . Pl ace p a n i n bowl
of i ce and wat er or ch i l l i n ref r i ger at or , s t i r r i ng
occas i on a l l y, u n t i l mi xt u re mou n ds s l i gh t l y
wh en d ropped f r om s poon .
Beat egg wh i t es a n d c rea m of t ar t a r u n t i l f oa my.
Beat i n V2 cup s uga r, 1 t abl es poon at a t i me;
beat u n t i l s t i f and gl os s y. Do not u n der beat .
F ol d l emon mi x t u re i n t o mer i ngue. P i l e i n t o
ba ked pi e s hel l . Ch i l l u n t i l s et , at l eas t 3 h ou rs .
( Ca n be served i mmed i a t el y. )
Nol e. F or ease i n c u t t i n g pi e, di p k n i fe i n t o
hot wat er .
For Great Chi fon Pi es
c Look at t he photo on page 30 to de
termi ne when gel at i n "mou nds s l i ght l y. "
c Separate eggs wh i l e t hey are col d;
t hen l e t wh i tes come t o room tempera
t u re ( they' l l beat up faster and to a
l arger vol u me) . Be s u re t here i s no yol k
i n t he wh i te.
c Fol d th i ckened gel at i n mi xtu re i n to
mer i ngue ca refu l l y bu t t hor ough l y. Use
a r ubber s craper, cutt i n g down th rough
t he mi xtu re. S l i de scr aper across t he
bottom of t he bowl and u p t he s i de.
T 5b
Index

Bavar i an di p, 1 21 Brai sed beef Candy cooki es, 1 48


Bean (s) cu bes, 1 6 Car amel
Al mond baked, 1 1 4 on r i ce, 1 7 gl azed sweet potatoes, 1 34
chi cken casserol e, 26 green. See Green bean (s) Braz i l i an coffee cooki es, 72 nu t cooki es, 1 51
chocol ate chi ps, 69 l i ma. See Li ma beans Bread( s) , 50-60, 1 35-1 40 Car rot (s)
cooki es, Chi nese, 72 mus hroom sal ad, I tal i an, cr u mbs, but t ered, 26 and Br ussel s sal ad, 1 26
d rops, 1 48 1 27 Br i ght bean sal ad, 1 26 ' n green oni ons, 47
mol asses toppers, 1 52 sal ad, br i ght, 1 26 Broccol i orange- gl azed, 48
torte, 1 53 Beef di l l y, 47 pi neappl e sal ad, cr unchy,
Angel food cake, mi x-qu i ck, Bou rgu i gnon, 1 7 savory, 47 1 23
74 br ai sed wi t h mustard sau ce, 47 st i cks, sweet, 1 31
Appet i zers, 36-41 , 1 1 8-1 22 cu bes, 1 6 Brown ' n serve rol l s, 60 Casserol e(d)
Appl e(s) on r i ce, 1 7 Browned bu tter i c i ng, 67 chi cken, 1 08
baked, 1 41 chi pped, cream cheese Browni e(s) , 69 al mond, 26
cheese, 1 22 sandwi ch, 35 mapl e dessert, 1 42 r i ce, 24
ci nnamon toast, 1 35 easy pot- roast, 1 3 mi x-qu i ck, 69 chow mei n, 94
cr anber ry pi es, 79 ground refr i gerator cooki es, 1 52 eggs Fl orent i ne, 1 1 6
cr i sp, 1 41 cabbage patch stew, 96 Br ussel s ( spr outs) her b bar l ey, 1 30
pi e, fresh, 78 chi l i , 8 a I ' or ange, 47 Or i ental veal , 1 05
Apr i cot (s) chi l i and dumpl i ngs, 8 and carrot sal ad, 1 26 s pi nach, 49
cher ry bars, 71 chi l i - mac, 9 sweet and s our, 47 t u na, 1 1 4
cream cake, 1 40 chow mei n casserol e, 94 Buttered bl ackeye asparagus, Cau l i fl ower
ham buffet, 1 01 chuckwagon t u r novers, 8 46 and tomato, 48
mol d, gol den, 1 25 l asagne, 20, 1 03 Butt er mi l k sweet dough, vegetabl e combi nat i on, 48
souffl e, 1 42 l i ma- meat ba l l stew, 1 1 5 q u i ck, 56 Cel ery bake, 1 31
spi ced, 1 1 9 meat and potato pi e, 7 But terscotch Checkerboard canapes, 36
Asparagus meat l oaf. See Meat l oaf bi scu i ts, 1 3 7 Cheese
buttered bl ackeye, 46 meatbal l s . See pecan rol l s, 57 and macaroni , 31
cl assi c, 46 Meatbal l (s) Bu t t ery appl e, 1 22
. wi t h cashews, 46 pocket s tew, 93 f reezer cake, 75 bread, 1 36
Avocado spaghetti sau ce, 9 frost i ng, 75 chi l i fr i es, 41
crabmeat sal ad, baked, 1 1 1 spi nach meat rol l , 95 st r eusel coffee cake, 51 cream. See Cream cheese
guacamol e, 39 st uffed green peppers,
C
garl i c di p, 1 21
94 l asagne, 20, 1 03
U
Hu ngar i an gou l ash, 1 4 Cabbage ' n fru i t sl aw, 1 26
Baked roast fru i t ' n cheese s l aw, 1 26 ol i ve bal l s, 39
appl es, 1 41 hash, 93 patch s tew, 96 pi e, spi cy, 1 1 6
avocado-crabmeat sal ad, mar i nated, 97 r ed, t radi t i onal sweet- potatoes, 1 34
1 1 1 shepherds' pi e, 23 sou r, 1 30 rol l s, 39
beans, 1 1 4 s teak Cake(s) s ouffl e, 31
ham wi t h spi nach st uff i ng, cont i nent al , 98 apr i cot cream, 1 40 bread, 50
1 03 pepper, 1 3 best chocol ate, 76 storage ti me for, 1 04
I i mas i n cream, 47 Swi ss, 1 4 buttery freezer, 75 Swi ss ( hearty sandwi ch
potatoes stew, ol d-fashi oned, 99 cheese. See Cheesecake l oaf) , 1 1 5
gol den, 1 32 st orage t i me for, 9 coffee. See Coffee cake( s) tuna mol d, creamy, 1 1 3
twi ce, 45 t eri yaki kabobs, 1 1 8 mi x-qu i c\, 74 Cheesecake
sausage r i ng, 1 04 Beet (s) angel food, 74 company, 1 48
Banana cooki es, 1 49 and horseradi s h mol d, 1 25 Ger man chocol ate, 74 or ange, 61
Barbecue(d) borsch, 1 20 oat meal s pi ce, 75 Cher ry( i es)
l eg o' l amb, 1 05 Best chocol ate cake, 76 orange pecan l oaf, 1 53 apr i cot bars, 71
r i bs, 1 8 Bi s cui t ( s) pumpki n, 1 53 cher ry, 1 42
Bar l ey her b casserol e, 1 30 bu tterscot ch, 1 37 s pi ce, 1 45 pi neappl e sal ad, frozen, 42
Bars. See also Browni e( s) , fan t ans, 1 36 Canape(s) refri ger ator cooki es, 1 52
Cooki e(s) t ortoni , 65 checkerboard, 36 s upreme, 62
apr i cot- cher ry, 71 Bl u eber ry r i bbon, 36 torte, wh i pped, 1 46
mi xed n ut, 71 cofee cake, 51 spreads. See Di p, Spread Chi cken
mi x- qu i ck date, 71 orange bread, 1 38 t ray, frozen, 36-39 a Ia ki ng, 25
Batter-fr i ed fi sh, 30 Borsch, 1 20 Candi ed fru i t cooki es, 1 52 al mond casserol e, 26
I n dex 1 57
Chi cken (cont. ) Ci t ron-ani se l oaf, 55 Cooki e(s) ( cont . )

and dumpl i ngs, 28 Cl am and cr eam cheese orange


Dai ry pr odu cts, storage t i me
and mus hroom spread, 38 spread, 38 chocol at e t ri angl es, 70
for, 52
casserol e, 1 08 Cl ass i c aspar agus, 46 pecan, 1 51 Dat e
cooked, 24 Cobbl er, st r awber ry- qu i ck, 67 bars, mi x-qu i ck, 71
fr i ed, 29 r hu bar b, 61 pea nut bu tter, 1 49
n u t pi nwheel s, 1 51
ham- cheese spread, 37 Coconut chi ppers, 69 pea n u t butter- honey
j ambal aya, 1 07 crea m pi e, 1 54 pecan crescent s, 72
sandwi ch, 35
Mexi ca l i , 1 06 toppi ng, 75 pumpki n, 66 Del uxe s uga r cooki es, 73
pi e, 28 Cod ( fi sh bake) , 1 09 qu i ck refri gerat or, 1 53
Desserts, 61-82, 1 41 -1 55
r i ce Coffee cake( s) Rus s i an teacakes, 71 Devi l ed
casserol e, 24 apr i cot cream cake, 1 40 soft mol asses, 67 eggs, 1 1 9
or ange, 29 bl ueber ry, 51
s pi ce, 1 49 ham
s ki l l et coq au vi n, 1 06 but t ery st reus el , 51 s pi cy toffee t r i angl es, 70 and ol i ve spread, 36
stew, 99 ci nnamon br ai d, 1 40 Coq au vi n, s ki l l et, 1 06 ch i l i s auce sandwi ch, 35
Tet razzi n i , 25 ci tron-an i se l oaf, 55
Cor n Di l l (y)
3- i n- 1 freezer, 26 fi l i ed r i ngs,_ 54 ch i l i , 48 broccol i , 47
wi ngs, Or i ent al - gl azed, 40 fru i ted l oaf, 52
pocket r ol l s, 1 37 s hr i mp spread, 38
Chi ffon pi e Hu ngar i an, 57
sweet, 48 weed di p, 1 21
l emon, 80, 1 55 r i ch n u t rol l , 1 40 Cor nmeal mush, f r i ed, 1 35 Di nners, f reezer, 32-33
l i me, 80 shoofl y, 1 38 Cottage- l i me sal ad, 1 23 Di p. :CC a|:OSpread
pumpki n, 81 Company cheesecake, 1 48
Cr ab( meat) Bavar i an, 1 21
st rawberry, 1 55 Consomme, r u by, 1 20 and mus hroom spread, 38 d i l l weed, 1 21
Chi l i , 8 Cont i nent al br unch toast,
avocado sal ad, baked, 1 1 1 gar l i c cheese, 1 21
a nd du mpl i ngs, 8 1 36
s pread, 37 gol denrod egg, 1 21
cheese fri es, 41 Cooked chi cken, 24
rol l s, 40 guacamol e, 39
cor n, 48 Cooki e(s) , 66-73, 1 48-1 53
s al ad sandwi ches, 34 Neapol i tan, 1 22
mac, 9 a l mond
s hel l s, 1 1 1 pi quant, 1 21
Chi nese al mond cooki es, 72 drops, 1 48
Cranber ry t empt i ng t u na, 1 21
Chi pped beef- cream cheese mol asses t oppers, 1 52
appl e pi es, 79 Doubl e chocol ate d rops, 67
sandwi ch, 35 apr i cot -cher ry bars, 71
fr u i t mol d, 1 25 Du mpl i ngs
Chocol ate banana, 1 49
Cream cheese and chi cken, 28
al mond chi ps, 69 bars, 69-71
and cl am spread, 38 and ch i l i , 8
bake, r i ch, 1 47 Brazi l i a n coffee, 72
and horserad i s h s pread, 37
cake browni e(s) , 69
chi pped beef s andwi ch, E
best, 76 mi x-qu i ck, 69
35
Easy pot- roas t, 1 3
Ger man, mi x-qu i ck, 74 refr i gerat or, 1 52
s hr i mp-green ol i ve
Egg(s)
ch i p candi ed fru i t, 1 52 sandwi ch, 35
devi l ed, 1 1 9
cooki es, 66 candy, 1 48 Neapol i ta n di p, 1 22
d i p, gol denrod, 1 21
pea nu t butt er cooki es, caramel - nut, 1 51 savory spread, 38
F l orent i ne casserol e, 1 1 6
69 cher ry refr i ger at or cooki es, Cr eamy
foo yang, 21
cooki es 1 52 cucumber sal ad, 1 25
qu i che Lor rai ne, 1 1 7
doubl e chocol at e drops, Chi nese a l mond, 72 devi l ed ham, 36
st orage t i me for , 1 1 9
67 chocol at e t una cheese mol d, 1 1 3
Eggnog pi e, 1 55
oat meal , 68 al mond chi ps, 69 Cr eol e l i ma beans, 46
Eggpl ant
orange t r i angl es, 70 ch i p, 66 Crepes, 63
French fr i ed, 43
cream pi e, 1 54 ch i p- pea n u t bu t t er, 69
Suzette, 63
oven-fri ed, 43
i ci ng, 67 drops, doubl e, 67
Crescents
E l egant hash browns, 1 32
oat meal cooki es, 68 oat meal , 68
f l aky fi l l ed, 58
Escargots i n pet i t chaux, 41
orange t r i angl es, 70 orange t r i angl es, 70
pecan, 72
pi e del uxe, 82 ci nnamon cr i spi es, 73
Cr i spy potatoes, 1 34

refri gerated dessert, 1 47 dat e


Cr u nchy
rol l s, frosted, 57 bars, mi x- qu i ck, 71
carrot- pi neappl e. sal ad,
F i l l ed r i ngs, 54
souffl e, 1 47 n u t pi nwheel s, 1 51
1 23
F i s h. :CC a|:OnamC: O/ /:h
Chop s uey vegetabl es del uxe s uga r, 73
peas, 49
bake, 1 09
(vegetabl e medl ey) , 48 drop, 66-69
Crust, gr aham cr acker, 82
bat t er -fr i ed, 30
Chow mei n casserol e, 94 fru i ted drops, 68
Cucumber (s)
st orage t i me for, 30
Chuckwagon t u r novers, 8 Greek t r i angl es, 70
s al ad
Fl aky f i l l ed crescent s, 58
Ci nnamon Hawa i i a n s pi ce t r i angl es,
creamy, 1 25
Fl an, pu mpki n, 1 44
appl e toast, 1 35 70
mar i nated, 1 27
Fl apj acks, ra i sed, 1 36
brai d, 1 40 mi x, versat i l e, 1 49
soup, 1 20
F l ou nder ( fi sh bake) , 1 09
cr i spi es, 73 Neapol i tan, 1 51
Cupcakes, mi x-qu i ck, 74
F l uffy whi te fros t i ng, 76
rol l s, 56 n u t bars, mi xed, 71
Cur ry, l amb, 23
Fou r-l eaf cl over rol l s, 1 40
1 58 I n
d
ex
Fr an kfu rter( s)
appl e bu t t er sandwj ch, 35
potato dogs, 1 03
Freezer
d i nners, 32-33
Fr ench toast, 60
meat l oaf, 7
Fr ench f r i ed
eggpl ant, 43
oni on r i ngs, 44
Fr ench toast, freezer, 60
Fresh
appl e pi es, 78
pear pi es, 79
F r i ed
chi cken, 29
cor nmeal mus h, 1 35
Frosted
chocol at e rol l s, 57
mi x-qu i ck cake, 74
orange r ol l s, 56
Frost i ng. See also I c i ng
bu ttery, 75
.
fl uffy wh i te, 76
F rozen
canape t ray, 36-39
cherry- pi neappl e sal ad,
42
'
cockta i l s al ad, 42
mol d grenadi n, 6
2
past ry ci rcl es, 78
raspber ry sal ad, 42
torte, 64
F r ui t( ed) . See ilso names of
O
frui ts
and nut ' bread, 1 38
cocktai I sal ad, froze11 , 42
cooki es, candi ed, 1 52
dessert freeze, 61
drops, 68
l oaf, 52
macaroni al ad, 1 26
mandar i n sal ad, 1 29
mol d

cranberry, 1 25
gol den apri cot, 1 25
r i bbon, 1 24
'n chees
e
sl
a
w, 1 26
sal ad
cr unchv carrot
pi npppl e, 1 23
frozecher ry-
pi neappl e, 42
frozen cocktai l , 42
frozen raspber ry, 42
macaroni , 1 26
pi e, 1 54
Gar l i c cheese di p, 1 21
Gel at i n mol ds. See Fru i t,
mol d, Fr ui t, sal ad,
Mol d(s)
Gl aze, 55
Gnocch i , 45
Gol den
apr i cot mol d, 1 25
ba ked potatoes, 1 32
squash bake, 1 31
Gol denrod egg di p, 1 21
Gou l ash, Hu ngar i an, 1 4
Graham cr acker cr ust, 82
Gravy, for frozen di n ner, 33
Gr eek t r i angl es, 70
Green bean (s)
and bamboo shoots, 46
br i ght bean sal ad, 1 26
i n sou r cr eam, 46
I tal i an, 46
oven, 46
s moky, 46
Green peas
cr unchy, 49
vegetabl e medl ey, 48
wi t h mashed r ut abagas,
1 32
Green peppers, st u ffed, 94
Ground beef. See Beef,
ground
Guacamol e, 39

Ha l i bu t soy steak, 1 09
Ha m
apr i cot buffet, 1 01
baked, wi t h s pi nach
s t uffi ng, 1 03
c hi cken- cheese spread, 37
ch i l i spread, 37
devi l ed
and ol i ve spread, 36
ch i l i sau ce s andwi ch, 35
creamy, 36
l ayered di n ner, 1 04
Ha mburger. See also Beef,
gr ou nd
oni on hoedown, 1 2
St roga noff, 93
Hash, roast beef, 93
Hawa i i a n spi ce t r i angl es, 70
Hea rty
l amb shan ks, 1 05
sandwi ch l oaf, 1 1 5
Her b bar l ey casserol e, 1 30
Her r i ng, ki ppered,
spread, 39
Honey
hor ns, 59
pea nut bu tter-date
sandwi ch, 35
Hot dogs. See Fran kfu rter (s)
Hot s hr i mp and macaroni
s al ad, 1 1 0
Hu ngar i an
coffee ca ke, 57
gou l ash, 1 4

I ce, st r awber ry, 62


I ce cr eam
bi scu i t t ortoni , 65
cher r i es s upreme, 62
frozen mol d grenadi n e, 62
I c i ng. See also Frost i ng
browned bu tter, 67
chocol ate, 67
I ndi vi dual hot s ub
sandwi ches, 34
I ta l i a n
'
J
green beans, 46
mus hroom- pean sal ad, 1 27
spaghet t i sau ce, 9
J ambal aya, 1 07
J el l i ed sal mon l oaf, 1 1 2
W
Kabobs, beef t er i yaki , 1 1 8
Ki ppered her r i ng spread, 39

Lamb
cur ry, 2 3
l e g o' l a mb bar becue, 1 05
s hanks, hea rty, 1 05
s hepherds' pi e, 23
storage t i me for, 23
Lasagne, 20, 1 03
Layered ham d i nner, 1 04
Leg o' l amb bar becue, 1 05
Lemon (y)
chi ffon pi e, 80, 1 55
potatoes, 1 34
L i ma ( beans)
Cr eol e, 46
i n cream, baked, 47
I ta l i an mus hroom- bean
sal ad, 1 27
meatbal l stew, 1 1 5
L i me
ch i ffon pi e, 80
cottage sal ad, 1 23
Li verwu rst spread, 1 22
and mus hroom, 38
Luau roast, 1 02

Macaron i
a n d cheese, 3 1
a n d ch i l i , 9
and s hr i mp sal ad, hot, 1 1 0
fru i t sal ad, 1 26
t una sal ad, 1 1 3
Mandar i n sal ad, 1 29
Mapl e browni e dessert, 1 42
Mar i nated
cucumber sal ad, 1 27
roast beef, 97
Mar i nated ( cont . )
s h ri mp, 1 1 9
tomatoes, 1 28
Mashed ru tabagas wi t h
green peas, 1 32
Mazar i ne torte, 1 43
Meat. See also names
of meats
and potato pi e, 7
and pou l t ry, st orage t i me
for, 9'
for frozen di n ners, 32
rol l , s pi nach, 95
Meat l oaf
and gravy duet, 93
f reezer, 7
spi nach meat rol l , 95
Meatbal l (s)
and spaghet t i , 1 0
l i ma stew, 1 1 5
mi ni , 1 0
Romanoff, 1 0
sweet a n d sou r, 1 0
Mexi ca l i ch i cken, 1 06
Mi n i meatbal l s, 1 0
Mi xed n u t bars, 71
Mi x-qu i ck
angel food cake, 74
browni es, 69
cakes and cupcakes, 74
frosted, 74
date bars, 71
Ger man chocol at e cake, 74
Mol asses
a l mond topper s, 1 52
cooki es, soft, 67
Mol d(s) . See also Fr u i t,
mol d, F ru i t, sal ad
beef and horseradi s h, 1 25
cottage- l i me sal ad, 1 23
creamy cucu mber sal ad,
1 25
cr u nchy carrot -pi neappl e
sal ad, 1 23
grenadi ne, frozen, 62
Mus h, f r i ed cor nmeal , 1 35
Mus h room
and chi cken spread, 38
and cr abmeat spread, 38
and l i verwu rst s pread, 38
bean sal ad, I ta l i an, 1 27
Musta rd sauce, 33
and broccol i , 47
W
Neapol i ta n
cooki es, 1 51
di p, 1 22
Nu t
bars, mi xed, 7 1
bread, f r u i t a n d, 1 38
car amel cooki es, 1 51
rol l , r i ch, 1 40
I ndex 1 59
O
Pi e(s) ( cont . ) Pou l try, storage t i mes for , 24 Ru tabagas, mashed wi t h
chocol at e Puff green peas, 1 32
Oatmeal
cream, 1 54 bowl , seafood sal ad i n a, Rye
chocol ate cooki es, 68
del uxe, 82 30 pu mper n i ckel bread, 50
s pi ce cake, 75
coconut cream, 1 54 s hel l s, escargots i n, 41 rol l s, s pi cy, 35
Ol d- fas hi oned beef stew, 99
cranber ry-appl e, 79 Pu mper n i ckel rye bread, 50
Ol i ve-cheese bal l s, 39
eggnog, 1 55 Pumpki n
S
Oni on(s)
fru i t sal ad, 1 54 bread, 1 3 7 Sal ad (s)
green, ' n carrots, 47
l amb ( shepherds' ) , 23 cake, 1 53 baked avocado- cr abmeat,
r i ngs, Fr ench fri ed, 44
l emon chi ffon, 80, 1 55 chi ffon pi es, 81 1 1 1
Orange(s)
l i me chi ffon, 80 cooki es, 66 beet and horseradi s h
bl ueberry bread, 1 38
meat and potato, 7 fl an, 1 44 mol d, 1 25
Br ussel s sprouts a
pear, fresh, 79 br i ght bean, 1 26
/ ' orange, 47
pecan, 82 Br ussel s and car rot, 1 26
butterhorn rol l s, 1 39
pumpki n ch i ffon, 81 Qu i che Lorrai ne, 1 1 7 cottage- l i me, 1 23
cheesecake, 61
qu i che Lorrai ne, 1 1 7 Qu i c k crab, sandwi ches, 3 4
chi cken- r i ce, 29
shepherds' , 23 bu ttermi l k sweet dough, cr u nchy carrot-
chocol ate t r i angl es, 70
s pi cy cheese, 1 1 6 56 pi neappl e, 1 23
cooki es, qu i ck, 67
strawber ry orange cooki es, 67 cucu mber (s)
gl azed carrots, 48
chi ffon, 1 55 refr i gerat or cooki es, 1 53 creamy, 1 25
mandar i n sal ad, 1 29
mi n u te, 1 54 Qu i ck breads, 5 1 , 1 3 7-1 38 mar i nated, 1 2 7
pecan
van i l l a cream, 1 54 frozen
cooki es, 1 51
veal ( shepher ds' ) , 23
H
cher ry- pi neappl e, 42
l oaf, 1 53
Pi ke Rai sed fl apj acks, 1 36 cockta i l , 42
r i ce, 29
fi esta, 1 09 Raspber ry raspberry, 42
rol l s, frosted, 56
f i sh bake, 1 09 r i bbon mol d, 1 24 I tal i an mus hroom- bean,
Or i ental
Pi neappl e sal ad, rozen, 42 1 2 7
gl azed chi cken wi ngs, 40
carrot sal ad, cr u nchy, 1 23 Rhubarb-strawberry cobbl er, macaron i fr u i t, 1 26
veal casserol e, 1 05
cher ry sal ad, frozen, 42 61 mandar i n, 1 29
Oven
s pi ced, 1 1 9 Ri bbon mar i nated
f r i ed eggpl ant, 43
Pi quant d i p, 1 21 canapes, 36-39 cucumbers, 1 27
green beans, 46
Pi zza, 20 mol d, 1 24 tomatoes, 1 28
E
Pocket stew, 93 Ri bs, barbecued, 1 8 r i bbon mol d, 1 24
Pol l ack ( fi sh bake) , 1 09 Ri ce s al mon
Parker Hous e rol l s, 1 39 Por k. See a|:O Ham chi cken l oaf, j el l i ed, 1 1 2
Pastry. :CC a|:O Pi e(s) and squash i n foi l , 99 casserol e, 24 sa ndwi ches, 34
chu ckwagon t ur novers, 8 baked sausage r i ng, 1 04 orange, 29 s eafood, i n a puff bowl , 30
cobbl er, strawberry- barbecued r i bs, 1 8 for frozen di nners, 32 s hr i mp
r hu barb, 61 l uau roast, 1 02 Ri ch and macaroni , hot, 1 1 0
ci r cl es, frozen, 78 spar er i bs and s auer kraut, chocol ate bake, 1 47 sandwi ches, 34
crust, 77 99 n u t rol l , 1 40 t omato mar i nade, 1 28
Peaches, s pi ced, 1 1 9 steaks, s pi cy, 1 00 Roast t una
Peanut butter storage t i me for, 1 9 beef macaroni , 1 1 3
chi ppers, 69 sweet and sou r, 1 9, 1 00 hash, 93 sandwi ches, 34
cooki es, 1 49 t ender l oi n bake, 1 00 mar i nated, 97 Sal mon
honey-date sandwi ch, 35 Pot- roast, easy, 1 3 l uau, 1 02 l oaf, j el l i ed, 1 1 2
Pear(s) Potato(es) Rol l (s) pa rty bal l , 1 22
pi es, fresh, 79 and meat pi e, 7 brown ' n serve, 60 sal ad sandwi ches, 34
s pi ced, 1 1 9 baked bu tterscotch- pecan, 57 Sandwi ch (es)
Peas, green. :CC Green peas gol den, 1 32 cheese, 39 c hi pped beef- cr eam
Pecan twi ce, 45 c i n namon, 56 cheese, 35
butterscotch rol l s, 57
cheese, 1 34 cor n pocket, 1 37 c rab sal ad, 34
crescents, 72
cr i spy, 1 34 c rab, 40 devi l ed ham- ch i l i sau ce, 35
orange
dogs, 1 03 f l aky fi l l ed crescents, 58 for t he freezer, u n us ual , 35
cooki es, 1 51
el egant hash browns, 1 32 fou r- l eaf cl over, 1 40 frankfu rter-appl e butter,
l oaf, 1 53 for frozen di n ners, 32 frosted chocol ate, 57 35
pi es, 82 gol den baked, 1 32 frosted orange, 56 i n di vi dual hot s ub, 34
Pepper steak, 1 3
l emony, 1 34 orange bu tter hor n, 1 39 l oaf, hearty, 1 1 5
Peppers, green, s t uffed, 94 patti es, 1 32 Par ker House, 1 39 pea nut butter- honey-
Pi e(s) refri gerator dough, 1 39 r i ch n u t, 1 40 date, 35
appl e, fresh, 78
s oup (vi chyssoi se) , 1 20 s pi cy rye, 35 s al mon sal ad, 34
beef, 7, 23
sweet, caramel - gl azed, 1 34 Ruby consomme, 1 20 sar di nes, capers and ch i l i
ch i cken, 28
twi ce baked, 45 Rus s i an teacakes, 71 sau ce, 35
1b I ndex
Sandwi ch (es) (cont. )
s hr i mp
green ol i ve-cream
cheese, 35
sal ad, 34
t una sal ad, 34
Sardi nes, capers and chi l i
sauce sandwi ch, 35
Sauce
cher ry, for frozen di n ners,
33
I tal i an spaghett i , 9
mus tard, 33
and broccol i , 47
Sauer kraut and spareri bs, 99
Sausage
l asagne, 20, 1 03
r i ng, baked, 1 04
Savory
broccol i , 47
s pread, 38
Seafood. :CC a/:OnamC:
O/:Ca/OOO
sal ad in a puff bowl , 30
Shepherds' pi e, 23
Shoofl y coffee cake, 1 38
Shr i mp
and macar oni sal ad, hot,
1 1 0
d i l l spread, 38
green ol i ve-cream cheese
sandwi ch, 35
i n ter nat i onal e, 1 1 0
mar i nated, 1 1 9
sal ad sandwi ches, 34
Ski l l et coq au vi n, 1 06
Sl aw, fru i t ' n cheese, 1 26
Smoky green beans, 46
Snai l s (escargots i n pet i t
choux) , 41
Soft mol asses cooki es, 67
Souffl e
apr i cot, 1 42
cheese, 31
bread, 50
chocol ate, 1 47
Soups
bor sch, 1 20
cucumber, 1 20
r uby consomme, 1 20
vi chyssoi se, 1 20
Sou r cream
and green beans, 46
di ps, 1 21
Soy hal i bu t steak, 1 09
Spaghet t i
and meatba l l s, 1 0
sauce, I tal i an, 9
Sparer i bs
and sauer kra u t, 99
barbecued r i bs, 1 8
Spi ce( d)
apr i cots, 1 1 9
cake, 1 45
oat meal , 75
cooki es, 1 49
peaches, 1 1 9
pears, 1 1 9
pi neappl e, 1 1 9
t r i angl es, Hawai i an,
70
Spi cy
cheese pi e, 1 1 6
por k steaks, 1 00
rye rol l s, 35
toffee t r i angl es, 70
Spi nach
casserol ed, 49
meat r ol l , 95
st uffi ng, baked ham wi th,
1 03
vegetabl e combi nat i on,
48
zesty, 49
Spread
cheese appl e, 1 22
chi cken
and mus hroom, 38
ham-cheese, 37
ch i l i ham, 37
cl am and cream cheese,
38
cr abmeat, 37
and mus hroom, 38
c ream cheese and horse
radi s h, 37
creamy devi l ed ham, 36
devi l ed ham and ol i ve,
36
ki ppered her r i ng, 39
l i verwu rst, 1 22
and mu s hroom, 38
sal mon party bal l , 1 22
savory, 38
s hr i mp-di l l , 38
Squash
and por k i n foi l , 99
bake, gol den, 1 31
Steak
cont i nent al , 98
pepper, 1 3
Swi ss, 1 4
Stew
cabbage patch, 96
chi cken, 99
l i ma- meatba l l , 1 1 5
ol d- fas h i oned beef, 99
pocket, 93
St rawber ry
ch i ffon pi e, 1 55
cream, 1 41
i ce, 62
mi nu te pi e, 1 54
r hubar b cobbl er, 61
St roganoff hambu rgers, 93
St uffed green peppers, 94
Sub sandwi ches, i ndi vi dual
hot, 34
Sugar cooki es, del uxe, 73
Sweet
car rot st i cks, 1 31
cor n, 48
dough, qui ck bu t t ermi l k,
56
potatoes, caramel - gl azed,
1 34
rol l (s)
but terscot ch- pecan, 57
c i n namon, 56
f l aky fi l l ed crescents, 58
frosted chocol ate, 57
frosted or ange, 56
honey hor ns, 59
or ange butt er hor n, 1 39
Sweet and sou r
Br ussel s spr ou ts, 47
meat ba l l s, 1 0
por k, 1 9, 1 00
red cabbage, t radi t i onal ,
1 30
Swi s s steak, 1 4
1
Teacakes, Rus s i an, 71
Tempt i ng t una di p, 1 21
Ter i yaki , beef, kabobs, 1 1 8
Tetrazz i n i , chi cken, 25
3- i n- 1 freezer ch i cken, 26
Toast
ci nnamon-appl e, 1 35
cont i nental br unch, 1 36
F rench, freezer, 60.
Toffee t r i angl es, s pi cy, 70
Tomato
and cau l i fl ower, 48
mar i nade, 1 28
sauce, I tal i an spaghett i ,
9
Toppi ng, coconut, 75
Tort e
al mond, 1 5 3
frozen, 64
mazar i ne, 1 43
whi pped cher ry, 1 46
Tortoni , bi scu i t, 65
Tradi t i onal sweet-sou r red
cabbage, 1 30
Tr i fl e, 1 46
Tuna
casserol e, 1 1 4
creamy cheese mol d,
1 1 3
di p, tempt i ng, 1 21
macaroni sal ad, 1 1 3
sal ad sandwi ches, 34
sandwi ches, 34
Tu rkey di van, 1 08
Tu r novers, chuckwagon, 8
Twi ce baked potatoes, 45
V
Van i l l a cream pi e, 1 54
Veal
bi rds, 22
Or i ent al casserol e, 1 05
Parmesan, 22
shepherds' pi e, 23
storage t i me for, 23
wi t h t omat o sauce, 21
Vegetabl e(s) . :CCa|sOnamCs
O/vCgC|aO|Cs
combi nat i on, 43, 48
for frozen di n ners, 32
medl ey, 48
sau ces, 49
Versat i l e cooki e mi x, 1 49
banana, 1 49
pea nut bu t t er, 1 49
spi ce, 1 49
Vi chyssoi se, 1 20

Whi pped cher ry torte, 1 46


Z
Zesty spi nach, 49
C
w
w
C
.
0
F
FOU
FOR
FITNESS
Keep happy, healthy and raring to go. Plan your meals around the
11basic four''-and have them every day.
MEATS: 2 or more seninp
Including poultry, fish, eggs, dried beans or peas and peanut butter.
VEGETABLES & FRUITS: 4 or more s
Plan on one dark green or yellow vegetable every other day
and one citrus fruit every day.
MILK: 2 or more cups for adu ; 3 or 4 cups for children and tee
Including cheese and ice cream.
BREADS & CEREALS: 4 or more servings
Make sure they're whole grain, enriched, restored or fortified.
P.S. Don't forget fats, sweets and extra servings from the four groupsey
provide additional food energy and other food values.