What's Really Cooking in Gitmo!

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Material Information

Title:
What's Really Cooking in Gitmo!
Physical Description:
Mixed Material
Donor:
Frances Matlock ( donor )
Publisher:
Teagle & Little, Inc.
Place of Publication:
Norfolk, VA
Publication Date:

Subjects

Subjects / Keywords:
Guantánamo Public Memory Project   ( lcsh )
Guantánamo Bay Naval Base (Cuba)   ( lcsh )
Military bases   ( lcsh )
Cold War   ( lcsh )
Cuban Revolution, 1959   ( lcsh )
Caribbean Area   ( lcsh )
Genre:
Community cookbooks

Record Information

Source Institution:
Guantánamo Public Memory Project
Holding Location:
Columbia Library
Rights Management:

This item is licensed with the Creative Commons Attribution Non-Commercial No Derivative License. This license allows others to download this work and share them with others as long as they mention the author and link back to the author, but they can’t change them in any way or use them commercially.
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Weakki
What's A Cooking in Gitmo!











These recipes are not necessarily
original, but are among the
favorites of the families of the
U. S. Naval Base, Guantanamo
Bay, Cuba.









A
Trading Post
Non-profit community project
1964









Illustrations
by
Ralph Siaca















Cover design
adapted
from
suggest inn of Connie Fitzwater
Cookbook Title Contest Winner


















Published by
Tca!ld- & Liltt, Inc.
Norfolk, Va.























ACKNOWLEDGEMENTS

We wish to extend especial thanks to 'Nita Lesney's
"Gitmo Party Line" and her loyal listeners who provided
the initial inspiration for this cullinar; y effort. \VithIut
their enthusiastic response, this cookbook could not have
been irniiled in so short a time.

We regret all recipes could not be used. Some arrived
too late ,nr publication. Others were not included because
of similarity and duplivttiin.

We hpe this cookbook will be ;anlmr the household
ell'wt.; of all dependents to "ph: ,a out" and that it will bring
back fond memories of a "unique" tour of duty in (;u~,n-
tanamo, as we recall Whtt's R, flly Cl,;,ni in Gitmo.









HONORARY CHAIRMAN
MRS. J. D. BULKELEY

CO-EDITORS


MRs. E. C. LINDON


MRS. Z. C. TRZYNA


Publicity MRS. T. A. LESNEY
Correspondence MRS. C. J. BAKER
Finance MRS. E. W. KEEGAN
Distribution MRS. J. T. BOLLINGER


EDITORIAL STAFF
Category Chairmen


MRS. H. BEUSCHER
MRS. G. C. BONNELL
MRS. J. E. FRIEL
MRS. H. B. HASKELL
MRS. J. L. KENNER
MRS. R. L. LOMBARD
MRS. R. L. MCGRATH
CAPT.


MRS. J. C. PIERCE
MRS. J. A. PRIDMORE
MRS. W. H. RODGERS
MRS. R. E. STADICK
MRS. B. D. VARNER
MRS. R. J. WALSH
MRS. B. C. WEBB

H. A. MARKOWITZ (M.C.) USN


Editorial Assistants


MRS. J. B. ALLEN
MRS. T. M. BROGAN
MRS. J. T. COATS
MRS. R. L. FISHER
MRS. H. GARY
MRS. C. R. HINMAN
MRS. R. K. JAMIESON


MRS. K. B. KNOX
MRS. R. M. KOFOED
MRS. F. LOPEZ
MRS. R. A. PENDLETON
MRs. T. V. RANKIN
MRS. E. L. SNYDER
MRS. H. D. WESTERFIELD















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Appetizers...










PAPRIKA ( III I 1. BALL
Have cheeses at room temperature so they will blend easily.
Combine and mix thrruchl. Add and mix ,-rll
% lb. Cheddar cheese, fin .l shredded % cup fin'ly chopped .'iutlte olives
1 3-ounce package cream cheese % teaspoon instant minced onion and
% lb. Bleu cheese (optional) a bit of red pepper
% lb. smoked cheese (optional) 1 tablespoon sour or heavy sweet
cream or nmlk
.h'h... into three rolls, each about four inches long and 1% inches wide.
Roll in paprika and'or fiiu I,. chopped nuts. Wrap in foil, chill in refrigerator.
Two rolls may be frozen for later use as long as they get a chance to get to room
temperature before using. If too cold, it will crumble.
NORMA MI RI'lHY


CHEESE Il'%( I 'lI
% lb. butter 1 pkg. <..l i. cheese
2 cups flrii (work one cup, then %1 cup, then last % cup)
Have butter and cheese at room temperature. Work together with hands.
Make tiny balls, flatten with i',n i .. (about % inch ,liir k i Th..y puff up. Makes
about 00. Bake 10-12 minutes at 400 degrees. Can be made the day ahead: put
on baking sheet, cover with damp cloth, store in refrigerator. Serve hot. Can
use sharp cheese and add L:l Ii salt to taste when .I.,blI,- ',rnn add cayenne
pepper also to make them hot.
'ElR I NY1IEI-.


( 1II1 I (CON Qtl'I(S

1 cup onions 1 tablespoon shortening
1 cups fresh ripe or well drained 4 or 5 ounces long green chilies,
tomatoes chopped
1 teaspoon salt is teaspoon pepper
1 lb. grated American cheese
S.iui.- onions in shortening until transparent. Add other ingredients except
cheese and simmer slowly until well blended. Add cheese. If too thick, thin with
tomato juice. Serve hot with toasted tortillas.
PHYLLIS BONNELL


{ III I l I)ELIGHITS
Cream I tablespoons margarine, 1 cup shredded Cheddar cheese. Add -.
cup sifted flour, % teaspoon salt, 14 teaspoon celery seed. Form into small balls.
Place on ungreased cookie sheet. Either flatten with tines of fork in waffle
pattern or leave in halls. Dust with p.ai.i .i Chill several hours (may be made
several days ahead). Bake in 450 degree oven for 8 to 10 minutes. Makes
one dozen.
CHICK KIL1.EN










BOURBON (II I .'I DIP
12 ounces cream cheese 14 teaspoon paprika
% teaspoon onion juice or puree 2 tablespoons bourbon
Combine all ingredients and add enough mayonnaise to make a soft dip.
CYNTHIA l'IilI)MORE


TINY ( 1LI TWISTS
1 cup Bisquick 4 cup soft butter
', cup ,ilk 1/ cup grated American cheese
Heat oven to 450 degrees. Mix milk and Risquirk with fork. Beat 15
strokes. Roll around on board lightly dusted with flour. Knead ten times to
smooth up. Roll into rectangle. Spread with butter and cheese. Roll up like
jelly roll, fold ends to center, roll out again 1 inch thick. Cut in narrow strips,
3 to 5 inches long. Twist strips. Place on baking sheet. Sprinklle with salt and
liai ika liakr 6 to 8 minutes.
CIIARl.TTE SMITH

VERSATILE ( HCI'M. MIIXTI'RI.

SANI)WI(.H SPREAD
1 pound sharp American cheese 2 green peppers
1 large onion 1 small can pimientos
Put all ingredients through grinder. Add a bit of red pepper, salt,
\\..~r.-',-,.r-hir sauce and vinegar. Cream with mayonnaise.
I II mix is also good for lIItIfin celery. Also, a tasty spread for crackers
or party rye. Then too, it also can be used for hot hors d'oeuvres and open face
broiled sandwiches with the following iadlin.I' and omissions:
Omit the pimiento and add 2 strips of bacon and one egg. The bacon goes
through the grinder with other ingredients and the egg replaces the mayonnaise
as a binder. Spread on any type of bread, rolls or Engllh muffins and run
under broiler till bubbly and nicely browned. This recipe is great for innovators-
ingredients can be omitted or added to your own taste and mood. Served with a
salad and dessert, the broiled mixture is hearty enough to be used as a family
dinner dish. (Just about any type cheese may be used too-even a mixture.)
SIIIRI.EY KELTON'

CLAM BAKE 1)IP
12 ounces or 3 small packages cream % teaspoon curry powder
cheese 1/ teaspoon powdered sugar
1 can minced clams (8 ounce) 14 teaspoon salt
2 tablespoons margarine or butter 1 minced garlic bud or garlic powder
2 tablespoons rum or sherry 1 small onion, grated
Mix well, put in buttered casserole. Bake 25 minutes at 325 degrees.
JO KROLLMAN






TINY ( R KB \II' T BALLS


tablespoons flour
teaspoon salt
tb.ns'p'.n paprika
table.ip!..rn W\V,' -r, oil
,"jr, nmnlk
teaspoon Worcestershire sauce
W '-,,in ,ll for frvinf'r


1 I.-np'ion chopped put sl'y
1 can 15'2 ounce) crab meat drained
and fltklie
% cup of fine, dry crumbs
1 i-'= s!nIhil. beaten
2 tar'l,.ip'I water


1 h.. I. -.J chicken or tuna fish may be used instead of crab meat

Put flour, salt, p Iprl..a in one quart sauce pan. Add Wesson oil. ;it until
smooth. Add milk gradually. Cook over medium heat iJt:!I mixture thickens,
stirring constantly. Remove from heat, add Worcestershire sauce, parsley and
meat mix. Th.': .L-'.!, chill. Form into r.;.il balls about % inch in diameter.
IIrp into crtni '.., ', in egg mixture with water, then in crumbs again. While
heating Wesson !1. let balls stand about five minutes to dry .* I':ti- Fry in
deep '.v, ..r, oil heated to 375 !. cr .ne minute i,"ill brown. Drain on
absorbent : ;*;: Serve hot with I ...h 1p L inserted in each t-..ll Makes about
5 dozen balls I use these for *'.*,, i- and when I want crab cakes I make
them in patties and fry them in L :'. i',
PHYLLIS M114: 'n:I


( R \I TARTS


cup mayonnaise
14 teaspoon salt (or to taste)
14 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce


1 teaspoon lemon juice
V teaspoon paprika
1 tablespoon horseradish
I clove garlic or 1 teaspoon garlic
salt


A:l to stand for several hours
Make favorite pastry recipe or use one box of prepared mix. R.*!l as for
pie crust; cut circles with small biscuit cutter. (May be prepared in advance,
stored in refrigerator).
Mix one can crab meat or 'A lb. fresh crab meat with % mayonnaise
mixture.
Place % teaspoon crab in center of pastry round. Fold over to form half
circle. I';-. t-- l' together until mayonnaise appears. FI.rl. dlst i s.'rnrely
Prick top with f. I. once. Brush with remaining ini ..'r. ,' r Sinkl- .' th
I:IIr1l-.1 or I':rirn-,,..r cheese. May be frozen, or stored in r fri I at.,r for
several hours.
Bake in 450 degree preheated oven approximately 10 minutes. If I' f...n.
longer baking is necessary.

Serve hot. Yields 25 to 30.
CHICK KILLED


P'( k I. I) I (,(.S

Boil enough eggs to 'i:' a quart jar. Peel eggs and put in jar with one
heaping teaspoon salt. Fill jar with ir., -L:. If you prefer eggs that are less
sour, you can use water and 2% v"rr, :r You can also use hot pepper vinegar
and add a few pods of pepper.
SARAH WEST







INDONESIAN APPETIZEiR.


PAS I'RY SIIHI.LS:


2 bars (1 cup) butter or margarine
2 3 ounce packages cream cheese


2 cups sifted enriched flour


Let butter and cream cheese soften in nlixini lbcowl at room temperature
about one hour. Work with wooden spoon until sinioth and creamy. Add flour
in fourths, l.lhiiiliri, th,,ro,'ihly after each addition Refrigerate dough about 30
minutes. Pinrh (if s-niall pi,' ,s of dough and shape into one inch balls. Put
each ball of diluirh in cup of small (1% inch) muffin pans. Press douh against
bottom and sides, lining eah cup vtnrily with ilugh Bake at 12.i degrees 10
to 12 minutes or until pastry is golden. Let *stind 5 minutes. Lift out of pan.
Cool on wire rack.

CURRIED I II..IN(.(


1 tablespoon butter or margarine
2 tablespoons chopped onion
2 tablespoons curry powder
1 teaspoon flour
% cup light cream or milk
% teaspoon garlic salt


teaspoon pepper
tablespoons drained chopped
chutney
tablespoon lemon juice
cup canned crabmeat, shrimp,
lobster or tuna


Melt butter in a large skillet Add onion and saute until tender. Add curry
powder and flour and stir to blend. Gradually stir in cream. Cook until thick-
.-nl1. stirring constantly. Add garlic salt, pepper, chutney, lemon juice and
.,nfidil K.tp hot over simmering water. Sp..nn into pastry shells and serve
as an appetizer or snack accompaniment for ale or beer. Makes about 4 dozen.
MARY ANNA HASKELL

BACON I)RI. \\N


1 pound bacon
1 large grated onion
Melba toast rounds


2 cups nmayinnaise
% cup Ruissiin dri-sirng


Fry bacon until crisp and then crumble. Mix bacon with tirated union. Add
mayonnaise and Russian dressing. Mound on toast rounds and broil Serve at once.
LILLI ROLIINGER

DOTTY BJ \ R ASON'S COCKTAIL. M1IATBALLS
SAUCE:


Melt % jar of grape jelly or jam
Add I bottle catsup

MEATBALLS:
2 cloves rarlic or garlic salt
Salt and pepper


% to 1 t:-aisprn Tabasco sauce
Mix will but do not cook



2 tal lp--p,,,ro dry parsley
2 pounds hamburger


Sprinkle with water. You may use bread and egg if you wish. I always
add a generous sprinkling of Parmesan cheese.
Shapr- the meatballs a little smaller than the size of a walnut. Brown but
don't cook too well. Heat ni..-athalls in sauce and serve hot, with tooth picks. The
meatballs and sauce may be frozen.
JOANIE PAULEY








TANGVY MEAT BALLS


1 pound ri-ourId beef
1 'all.-spi on horse radish
2 'abhlIporion chopped parsley
1 egg


1 tablespoon bread crumbs
Salt and pepper to taste
Y4 cup cooking ill or fat


Mix all ingrerit.nts except oil t.r'.-thtr Form into tiny balls. Fry and
brown on all snI- in ci'.'kinL oil. When browned, remove from pan and drain on
absorbent paper. Spr Inkh. with onion powder.
BETTY BRI'SSTAR


I I.RI.AKI %If' T BALLS
Mix 1 cup soy sauce, % cup water, 2 tablespoons powdered ginFier. 2 cloves
of garlic, chopped finvc, with 3 pounds ground round or hamburger F.rmn into
tiny balls no more than, 1 inch across. I'la.-I' in large roasting pan and bake at
275 degrees, uncovered, for one hour.
PHYLLIS BONNELI,


EMPANADAS
( RI'UT:


1 stick of butter
1 small package cream cheese


1 cup flour
pinch of salt


Blend together. Make into small balls. Refrigerate overnight. Roll thin.


FILLING:


2 punids igound meat
6 small ri.e-n peppers
2 hot peppers
6 onions


5 stalks celery
2 tabl-sp,,uns tomato paste
1 large can Parmesan cheese


Put first five items through meat grinder. Add tomato paste and cheese
and brown in frying pan. Salt to taste.
Place teaspoon of filling in center of crust and turn over. Pinch edges. P- ick
top. Bake at 425 degrees 10 to 20 minutes.
CAROL HENDERSON


MEAT BALLS


1 paukaie sausage
1 pound ground beef
Salt and pepper


1 egg
1 cup minced onion


F'.rm into meat balls and saute until brown.

1%'I( f:
Saute garhlc clove in 2 iall. spol, ns fat until brown. Stir in 2 tablespoons
flour until brown. Add 1-1% cans of beer and cook until smooth and slightly
thick. Add 1 can of tomato paste and % teaspoon crushed dill seed. Add drained
meat balls and cook covered for ten minutes. Add 1 cup of stuffed green olives
and cook two minutes longer.
PAT OREJUELA










SHRIIMP DIP
Flake one can of cleaned shrimp. Crumble three hard h1ni-,l eggs. Combine
shrimp, eggs, % teaspoon lemon juice, teaspoon salt and sufficient mayonnaise
to make a dunk.
CYNTHIA PRIDMORE



PICKLED SHRIMP
(ESCABECHE DE CAMARONF')


% cup olive oil
3 cloves of garlic
2 onions, coarsely chopped
2 pounds shrimp, peeled and cleaned
2 onions, sliced thin
% cup vinegar


1% teaspoons salt
% teaspoon dry mustard
% teaspoon pepper
teaspoon dried ground chili
peppers or 2 pickled ,hili peppers
(jalapetos) cut in strips


Heat cup of oil in a saucepan. Add the garlic and chopped onions and
saute for 10 minutes, stirring frequently. Add the shrimp and saute for seven
minutes, stirring occasionally. Remove from heat and let cool for 15 minutes.
(Comline the sliced onions, remaining olive oil, vinegar, salt, mustard, peppers
and chili peppers in a bowl. Add the shrimp and baste. Marinate for 24 hours,
basting several times. Serve cold.
OLLO PENDLETON



DIP STICKS
Make % favorite biscuit recipe. Roll into 6 by 6 inch square. Cut in fourths
lengthwise. Cut each fourth into 12 strips. Melt %4 cup butter; pour half into
9 inch square pan. Place strips in pan. Pour remaining butter over tops. Bake
at 450 degrees 5 to 10 minutes. Delicious with favorite dips and spreads.
CllARLOTTE SMITH


( IELERY SURPRISE


1 can (4 ounce) shrimp, drained and
rinsed
% cup mayonnaise
1 tablespoon catsup
2 tablespoons prepared horseradish


freshly ground pepper
5 long celery stalks
paprika
% teaspoon monosodium glutamate
salt


Mash shrimp lightly with fork. Add mayonnaise, catsup, horse radish and
monosodium glutamate. Blend well. Add salt and pepper to taste. Chill at
least one hour. Fill celery stalks with shrimp mixture and sprinkle with paprika.
Cut into diagonal bite sized pieces.
DOTTIE WALSH









% cup walnuts
1 teaspoon butter
1 pound shrimp, cooked and cleaned
1 cup Fr-n, Ih dressing


LItm Ii salt
1 cup sliced celery
3 large oranges, pared and segmented


Drop walnuts into )nilrI water. Boil 3 minutes, drain. Spread in shallow
pan, dot with butter and sprinkle with ..irl-. salt. Toast in 350 degree oven,
stirring occasionally until crisp (20 minutes). Cool. Marinate walnuts, shrimp,
celery, and orange segments in dressing for 30 minutes. Arrange in cocktail
glasses and sprinkle with more garlic salt if desired. Garnish with watercress
for added touch.
GLORIA MAYF.RS


SHRIMP DIP'

One cup of cooked shrimp cut into tiny pieces. Cream tr..g*th.r % pound
cream cheese, 1 tablespoon curry powder, % teaspoon garlic powder and % cup
chutney cut into small pieces. Add shrimp, % cup commercial sour cream and
2 tablespoons milk. Stir rh..r.l.rLh, and store in refrigerator. Serve with
crackers or potato chips.
CHICK KILLED



TIPSY ( R.IA DIP

1 pound crab meat or 2 cans crab 1 cup mayonnaise
% cup chopped pickle salt and pepper
cup sour cream % cup rum
cup chopped green onions
Squeeze all liquid out of crab meat and pickle. Mi", all ingredients :h.'r.iuLhly
and let stand at least three hours. Serve with melba toast or crackers. (Triscuits
are best).
CYNTHIA PRIDMORE



CRABMEAT DIP OR 'SPR. LD


cup chili sauce
cup mayonnaise
!iinl.\ chopped garlic clove
teaspoon dry mustard
lini, l chopped hard cooked eggs


1 cup flaked crabmeat or 1 6-ounce
can crabmeat
1 tablespoon horseradish
1 tablespoon W.iici-t.-rhirr sauce
Dash of Tabasco sauce
% teaspoon salt


Blend chili sauce, mayonnaise, garlic, mustard, horseradish, Worcestershire
sauce, Iaha,,.o sauce and salt. Add hard cooked eggs and the crabmeat and
stir gently Serve as a dip for potato or plantain chips. The fli:t\r of this
spread improves if allowed to stand in the refrigerator for 2 to 3 hours before
serving.
MARY ANNA IIASKELL


.SHMIRIMP ( ()( kTAIL SPI'( IAL









MARINATED RAW MUSHROOM%


1 pound small fresh mushrooms Salt and freshly ground pepper
% cup olive oil 1 tablespoon chopped parsley
1 cup dry sherry % teaspoon thyme
Combine th.,rouuhly oil, sherry, parsley, thyme, salt and pepper. Marinate
for 12 hours small mushroom caps or large caps cut in half. Drain and serve as
first course hors d'oeuvre or as appetizer on .,cktnil picks. Serves four.
LILLI BHl.1.INGER


EMPANADAS PORT.NAS
6 aji (dried red chili pepper) 3 rounded tablespoons lard
2 tablespoons of water
Grind the 6 aji with the water. Add lard and heat. Cook until thick.

FILLING:
% cup raisins 1/ teaspoon paprika
% can corned beef, broken up 14 teaspoon salt
1% teaspoon powdered sugar
Mix the above ingredients with the aji mixture. When you are sirvinr the,
empanadas for luncheon you may add ripe olives and a little onion to the abrve.

PASTRY:
1 pound flour (4 cups unsifted flour) cup lard
1 egg 1 cup water
2 tablespoons salt
H1lvii lard and flour. Make a hole in the flour mixture and drop in 1 whole
egg. Mix with flour. Add salt in a cup of cold water. Add water to flour mixture
and work in flour. It takes about % cup of water. Knead until soft and elastic.
Cut dough in half. Put half the I.Li.uhl in a slightly dampened cloth until ready
to use. Roll out dluh rather th, .iaril cut into rounds with a No. 2 can or
whatever size you wish. Let filling get cold before using. Put a little fillinii in
the center of each round. Put a slice of hard boiled egg on top of th, tilling
Moisten one half of round and turn other half onto moistened half. Press
edges and roll the edges to make them look attractive. Fry in hot lard about an
inch or two deep.. .'r. hot.
J :ANNE SHAKER


CHAFING DISH DIP
6 small cans sliced mushrooms 3 or 4 tablespoons butter
1 large carton sour cream Salt and pepper to taste
cup chopped parsley % cup onions (I h,,pped
1 cup white wine
Saute onions and pitrsl.y in butter over low fire. Add mushrooms, ;vas..nirngs
and wine and cook slowly for five minutes. Add sour cream slowly. Be sure tu
have a low fire so sour cream will not separate. Serve with Fritos. Serves 12.
JIMMIE KEIR







LULU PASTE
(A spread or a dip)


1 pound sharp cheese (preferably
Longhorn)
1 small can pimientos
1 small onion


6 small pickles
6 to 8 stuffed ,olives
2 or 3 small pieces of sweet pepper


Grind the above mixture and add 1 tablespoon mustard and enough salad
dressing to make it smooth and creamy, Salt to taste. Garlic or garlic salt
is optional.
SHIRLEY KELLEY



PARTY CHEESE BALL


% cup chopped walnuts
8 ounce package cream cheese
% teaspoon garlic salt
1 tablespoon chopped pimiento


3 to 5 ounces of Bleu or Roquefort
cheese
1 tablespoon chopped green pepper


Heat oven to 350 degrees. Spread walnuts in shallow pan and toast, stirring
occasionally, until golden (8 to 10 minutes). Blend cheeses; stir in garlic salt,
pimiento and green pepper. Chill until firm. Shape into ball. Roll in toasted
walnuts. Refrigerate until serving time. Serve with crackers.
AMELIA DL'N311RE


LIVER PATE


3 cans "Sell's" Liver Pate
1 8 ounce package cream cheese
% onion grated
, pound butter


% cup chopped parsley
Basil celery salt
Black olives or truffles for garnish
Plain gelatin flavored with boulll,.


Soften butter and cream cheese. Mix well with pate. Add onion, parsley,
and seasonings. Prepare gelatin and place in bottom of mold. Add olives or
truffles in design. When gelatin is firm, pack in pate mixture and chill several
hours.
DENYSE McGINLEY



MOCK PATE DE FOIE GRAS DIP


2 cups mashed liverwurst
% cup mayonnaise
1 small can mushroom pieces


1 tablespoon onion juice
Salt and pepper
Dash of Worcestershire


Combine liverwurst and mayonnaise. Chop mushrooms fine. Add to mixture.
Mimx with onion juice. Season to taste.
NATALIE LINDON










GUA( \M1(LE


2 ripe, mashed avocados (2 cups)
1 clove c:ij la. minced
4 teaspoon salt
'i cup mayonnaise


1 tablespoon minced onion
%i teaspoon chili powder
Dash of pepper
6 slices of crisp, cooked,
crumbled bacon


Combine mashed avocado with onion, garlic and seasonings in small bowl.
Spread top with mayonnaise, sealing to edges of bowl. Chill To serve, stir in
the mayonnaise and bacon. Top with additional crumbled bacon and use as a
dip with corn chips. Makes about two cups. The mayonnaise 'coat' keeps the
avocado bright.
LOLO PENDLETON


( Ill I l API'ITIIZR.I


1 cup flour
1 cup grated Parmesan cheese
/4 pound butter


3 eggs
1 cup water
% teaspoon salt


Put in saucepan butter, water and salt and bring to a boil. Remove pan
from heat. Add the flour and cool. Beat the eggs and add to mixture. Add the
cheese to the batter, stirring .,n ,.,ntly until smooth. Shape into small balls,
arrange in a greased baking pan and bake in a 325 degree oven for 20 to 30
minutes.
VALI LEEDOM


SAI s\(.I PINEAPPLE K \li01I%


1 pound brown-and-serve sausages
1 cup pineapple juice


1 can pineapple chunks


Heat pineapple juice in (h.ilfiiL dish over direct flame. Cut sausages into
cubes. Spear a sausage cube and a pineapple chunk on ti..,thirl.ks and heat in
juice. Serve hot.
NORMA WINTER' I S


GARLIC ( HII[iF LOG


I 8 ounce package cream cheese
2 tablespoons butter
1 teaspoon W,'rci '.tvizhir. sauce


1 clove .-athli. minced
Scup ground black walnuts


Have cheese and butter at room temperature. Put in mixer and blend all
ingredients. Then whip at high speed until frothy. Place ground nuts on wax
paper beginning right at edge. Have nuts as wide as you want the roll to be
long. The nuts should extend on the paper about six or seven inches. Spoon
the frothy cheese on the nuts at the edge of the paper. Then roll the cheese
over, coating it with nuts until the wax paper meets and overlaps. Twist the
ends, place in refrigerator for at least 24 hours. Serve with crackers.
VIRGINIA KENNER










(CHILI ( Ii I I. ROLL

1 pound Velveeta cheese 2 or 3 garlic cloves (chopped)
% pound Cheddar cheese Chili powder and papllk.L
1 cup chopped pecans
Chop garlic and nuts finely. Combine with softened cheese and blend
thoroughly. Form 3 or 4 rolls and then roll in chili powder and pa;1 rik:a that
has been sprinkled on a sheet of wax paper. Wrap each roll in aluminum foil
and store in 1 ifl ari t..,
BETTY IIIIIM .S



(IIl I.I1. BALL
1 large package cream cheese 2 ounces Bleu cheese, crumbled
1 tablespoon chopped green pepper 1 tablespoon chopped pimiento
Dash of Tabasco Fim. ly chopped nuts
Combine i'L-'.I.-iIt in bowl and mix well. Pla:i, mixture on Saran wrap
and fomn into a hall. Refrigerate for a few hours. ,:l.I in the nuts. Place on
serving plate and surround with assorted cocktail crackers.
BETTY W\\V lIin:



(HEESE BALLS

%j cup flour %i teaspoon salt
4 cup butter 5 ounces cheese (Cheese W\I
Cream cheese and butter, add fi'.ui. salt. Form in balls around olives, mush-
rooms or nothing. Chill two hours and bake in 400 degree oven 10 minutes,
(Mixture 'can use ;ore flour if dough is not stiff enough).
ZAMOVA STITCHER



\\ON TON

(HAW It1%N P'Ml''S)

2 eggs teaspoon salt
1% cup flour ("irnstar, h
Put flour and salt in deep bowl. Break eggs into tl..ui and mix. Work in
as much flour as eggs will take. If too dry add 1 teaspoon water. Spr;,:.l table
top with cornstarch and roll dough as thin as p.,ssill. Cut into 3 inch squares.
Place a half of a brown-and-serve sausage in each square. Fold .11 i-..li.Iv,
making a triangle. Fold corners to center, sliilhtly overlapping. Press corners
together with a drop of water. To cook, drop into deep, hot fat. Cook until
golden brown on both sides. Remove and drain.
PAUI.INI, PIERCE
















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2
Beverages...
Brews...














2 quarts Sherbet


7-UP sill 'RI IT PI'N( II

24 7-ounce bottles of 7-Up


Ra.ipbhrry, pineapple, lemon, lime, orange or cranberry sherbet can be used.
Try using one quart lemon sherbet with one quart of any other flavor. Put the
2 quarts of sherbet in a punch bowl and let stand at room tinLe-rature. Just
before serving when the sherbet is mushy, add the 24 bottles ,tf chill-il 7-Up
and stir several times. Makes 50 generous servings.
DOLOIRFE. LEE



FRI'IT P1l CH

2 6-ounce cans frozen orange juice 24 ounces ginger ale
diluted % cup sugar-if desired
3 pints cranberry juice
Mix\ ranrir juice, ;uv ir aril, cranberry juice. Add ginger ale last. Serve in
punch bowl over ice. 1 tifth Ii vht rum may be added.
NEVA DONALDSON



PUNCH I OR (1H)


5 pounds sugar
4 quarts water
2 quarts tea
3 dozen lemons
Bll sugar and water. Add tea and
ginger ale until just before serving.


1 large can pineapple juice
4 large bottles ginger ale
4 large bottles orange soda

chilled fruit juices. Do not add soda or

DALE WARD


HAWAIIAN I \ION\I)I.


I 6-ounce can frozen lemonade
concentrate
1 12-ounce can apricot nectar
Serve over ice cubes.


1 12-ounce can unsweetened
In,-.ipIpl juice
1 mall t I.rtIl ginger ale


GILLES KAAT


PINE-MINT Sl \KL


1 can (8%-ounce) crushed pineapple,
undrained (about 1 cup)
1 cup chilled milk


2 pints vanilla ice cream
% to '. teaspoon, or to taste, mint
extract
green food coloring


Combine p'i,..ipl,- .Lri. milk in container of electric blender. Cover. Hlend
at low speed 4-iiiL -in....il. about 1 minute. Cut one pint of ice cream into thin
slices and add tr.. l.-n.I. r container. Cover and blend till smooth, about 30
seconds. Add mint extract as desired and green food coloring as needed to tint
an attractive r*,. r, color. Ii.' .I. pineapple mint mixture intr four tall or six
average size glasses and top with r-.-rmri;i1 ice cream. Garnish with canned
pineapple rings and mint leaves, if .--ir...l .1:ik,.- 4-6 servings.
MILLIE WILLIAMS









PINEAPPLE SWIPE


1 48-ounce can pineapple juice
2 cans water (96 ounces)
1 1-pound can of crushed pineapple


1 package yeast
3 cups sugar


Place all ingredients in a two gallon crock, mix well. Let stand 5 to 10 days.
Make sure crock is covered at all times. At the end of 5 to 10 days strain thru
cheese cloth at least twice to remove pulp. Chill and serve. Is a delightfully
different cold drink. Recipe can be doubled or tripled and it will not lose any of
the flavor.
W. FANSLOW


(AL.YPSO HONEY


1 11-ounce can mandarin oranges
orange juice
3 cups instant non-fat dry milk
crystals
1 can (1 pint, 2 ounces) unsweetened
pineapple juice
1 cup mashed bananas (about 3
medium)


% cup maraschino cherry juice
1% cups water
2 tablespoons honey
2 medium bananas, sliced
% cup (about 30) red maraschino
cherries


Drain mandarin oranges, reserving syrup. Add enough orange juice to syrup
to make 1% cups liquid. Stir in instant crystals. Combine with pineapple juice,
water and honey. F..,rce through food mill or blend in electric blender. Pour into
eight tall glasses. Arrange mandarin oranges, banana slices and cherries on
eight long wooden skewers for garnish. This beverage makes an exotic Caribbean
cooler.
GLORYA NASH



(.O OA ZINGC.
To make each serving, add 1 ounce of white Creme de Menthe to one cup
of hot cocoa.
L'URIEL FRIEL



HOT CHOCOLATE tIEXI(. \N)


2 quarts milk
1 cup h,2illlin water
3 squares chocolate or:
% cup cocoa and 2 tablespoons butter
% cup sugar
% teaspoon ground cinnamon


% teaspoon nutmeg
% teaspoon salt
k teaspoon almond extract or:
1 teaspoon unilla or:
1 tablespoon rum
10 marshmallows


Scald milk, boil chocolate, sugar, spices and salt in the cup of water 5
minutes. Add milk and marshmallows and beat till dissolved. Reheat and add
flavoring and beat till foamy.
MARY ANNA HASKELL









( I11( OFF E

1 quarts cold coffee % cup shaved chocolate
2 quarts chocolate ice cream 10 glaceed cherries
2 cups cream, whipped
Fill 10 parfait clan ii.n third full with cold 'tffer, add 2 scoops chocolate
ice cream, and top with ,whipr..-. cream, shaved chocolate, and 1 glaceed cherry
per glass.
CARMEN AIIE


IRISH ( OFIT E
2 ounces Courvoisier V.S.O.P. 2 ounces very hot strong .,ffi
1 teaspoon liiht brown sugar % inch partially whipp,'l. heavy
cream
In a stemmed wine 0l:i. (about l' ..uJii, 1, place 2 ounces of excellent
cognac, like Courvoisier V.S.U.P., 0<,,nt liiiu 1 level teaspoon of light brown
'uL-::ir. stir. Add 2 ounces of very .trr,.' and very hot coITer Top with 4 to
i. 1. h of iced heavy cream which has been partially whipped but -till pours.
This must be laid on top, not mixed in, so until you are an exi-rt, p.,ur the
cream against a spoon so that it will float on the ,rTfe.~Ioini niturr Serve
immediately-serves 1.
LILLI BOLLINGER


BHOU(RION PUNCH

3 .1'a.rt .trInig coffee (chilled) 1 cup sugar (or less)
1 fifth l.irb-.,, 3 pints vanilla ice cream
ice cubes made from strong coffee
Put coffee in punch bowl, add whiskey, ice cream land ice cubes. Sample.
Now add .su.tr gradually, stirring and ..nmplini., until satisfactory to taste.
Brandy or Rum may be used instead of bouit i..n 1.*rv%.- 20.
I;lA.. 1 MUNTER


FRUIT RUM PUNCH

(A delight for New Year's Open House)
2 6-ounce cans frozen orange juice 1 cup Cointreau or apricot brandy
2 6-ounce cans frozen Vr.Ap.-frutit juice 1 quart sparkling water
1 quart dark or light rum
Reconstitute orange and rl l..'fruit juices to i;acki'ka directions. Pour into
chilled bowl. Stir in rum .iirl '..i,, r.. Just t.hf..r- serving, add ice and
ip*arklinc water. An ice ring mold with red and grden cherries is also nice to
u e S.rv.-' 42.
(;GE)R;E KILLED


CUBAN RUM I'l NCH

One large glass cracked ice
1 shot Bacardi Rum htik- bitters
1 shot 'Gin % glass ginger ale
1 teaspoon sugar lime juice
A. E. WILSON









PINK P1 RI'.( TION P I'( IH

3 tablespoons cinnamon candies 1 can (46 ounces) pineapple-
(red-hots) Ar.aptrefruit drink
i/ cup sugar 1 quart ginger ale, chilled
%4 cup warm water
1 large bottle California lilht muscat, chilled
Cook candid. uIcr and water a few minutes until candies are .Iisulv.l.
Cool. Combine ~rh _..ther ingredients and serve over ice. Makes about 3 quarts,
enough for 12 servings.
LYNNE WMtRISON


HO(STON FISH HO1l-[: PIN(.H
2 cans concentrated frozen lemonade 3/5 gallon c.ognan brandy
1 gallon dark rum 1/5 gallon peach brandy
Mix the above and store in containers; this mix will keep for a couple of
months. At serving; pour over ice in punch bowl and add 6 or 7 standard
(8 ounce) bottles of soda water. Makes approximately 80 servings.
JUAN NEILL


ICED MINT MIST
2 (6 ounce) cans frozen concentrated 2 cups light rum
lemon-limeade 1 cup green creme de menthe
5 cups water
Mix all irn'ri-liliit- in a :arge pitcher. I hill well and serve over cracked
ice. Makes ah,iui 12 -'rvings. FILr large party, double recipe and serve in a
punch bowl.
LYNNE MORISON


Rt M PUNCH(:


25 ounces Bacardi rum
4 ounces Jamaica rum


8 ounces lemon juice
8 ounce- .inmpler yrup (1 cup sugar
to 1 pint witteir
24 ounces soda


Add rum to simple syrup, then juice. Let stand to mellow. Just before
serving pour over large lump of ice (or ice ring mold) and add soda. Serves 8.
(;F:OR,;E KILLED


METHIGUILUM
, 'niI.IIIhI, >oltent, punch!)


% cup ira.'pJ.-frui or orange juice
2 tablespoons rum


2 tablespoons honey


Mix and chill. Serves one person. Marvelous piLk-me-up after a hard day,
excellent for colds. I I:U- only 1 tablespoon honey with thtr ,range juice.)
MARY ANNA HASKELL










TO11 AND JERRY BATITR


11 eggs
3 pounds confectioners' sugar
1 pint rum


1 pint brandy
Nutmeg or cinnamon


B..,t yolks till thick and lemon color. Add Li.Lma and rum. Beat egg whites
till :h., bear the \.'i.ighl of a whole egg (out rf ih, shell, please). F',l.I into
rum .ind yolk mixture. fu serve, use punch cups. To -i p-.... nrul of batter add
scant jigger of brandy and fill cup with hot water. ;,.rik.l, n th nutmeg or
cinnamon and serve.
A';NE- WINT ER


POLITICIAN'S P'l' CH

1 (40 ounce) can of .ir ap.fr iit juice, 1 (40 ounce) can of orange juice,
chilled chilled
1 (40 .-.n. eli can of pineapple juice, 8 fresh lemons (juice of)
chilled 1 ounce grenadine
Illx t.-.-LthI-r in large punch bowl and add a whole fifth of rum. iTh.-n add
a third of ianrthv fifth. Serve only when having large cckt:,jl party.
DOTTY SMITTII


G(;ANTANAMO FROM I 1) FRUIT PUN( H


Juice of two ..i l'l.' -
2 tablespoons lime juice
4 tablespoons sugar


1 cup coconut milk
1 cup pineapple juice
1 cup papaya or banana


I'1.,,. papaya in blender and reduce to liquid. Add other ;Ingr-dlLutl- and
blend for 30 seconds. Place in pitcher and keep cool until ready to serve.
c,.r-*iir,. are made individually as follows: Place one cup full of crushed ice in
blender. Cover ice with prepared mixture. (One jigger of Jamaican rum may
be added if desired.) Blend for about 10 to 15 seconds. Top with sprig of mint
and maraschino cherry. Serves four.
MATTHEW COBERT


SANGRIA


I ,y dll..'. ..f r, .I .,ine

i4 ,I.rt. ,'1. i ... ,ith (black and
sweet)


14 bottle Curacao (or. .i'nna,. )
1 full t-aqponn sugar fcEr e-'.'cr
cup f liquidi
1 % gallons of 7-Up or soda


Add diced fruit such as apples, pears, oranges, lemons. Serve with ice.
This will serve a party of I", two or three punch cups for each person.
LOLO PENDLETON


Iril. ..I'tlir for Goodie Mix:
'. frI h Il.-mon juice
"-. fr. h lime juice
sweeten to taste


RUM (. N 0D)I 1

Use: 1 i.]vL'ri i.. '..l mix
1 jigger rum of your choice


Mix in highball glass over crushed ice. Garnish with cherry, fresh pineapple,
or orange slice.
JEI:iRY E.\1;EN









"SAILOR'% I)R I \1" COCKTAIL
% ounce ( jigger) rum % ounce Cointreau or Triple sec
% ounce gin % ounce green Creme de Menthe
Stir ingredients and pour over shaved ice in <,lII.l stem champagne glass.
BOB MILLER


BLACK ( \\s
3 quarts root beer 1 cup crushed peanut brittle
2 quarts vanilla ice cream 5 preserved kumquats
2 cups cream, whipped
Fill 10 stemmed water gplne- two-thirds full with root :'e.-:, 1.1 2 scoops
i:l:.i ice cream, and top ,'.I h *.'t1p.. I ream, a sprinkling .r u-h-il peanut
irritl;c, and /2 preserved -.:LiImiqu.I I l.L ,
(.\ .1:U FN ASHE


( 11 \MI'\(.\E PLU\( II
2 cups lemon juice 4 cups canned cubed pineapple
3 cups sugar
Mix these and let stand for two hours. Pour over ice cubes or block of ice
in ...r,. Ih bowl. Add one bottle of Sauterne stir and add just before serving -
2 "...tl, of well .hil:l.-.I champagne. Serves 12.
MICKEY HAGEN


CHAMPAGNE COCKTAIL
Into a .hili,-I saucer champagne glass put % lump *ue r. 2 drops of
orange bitters, thin slice orange, cube of ice, and n., with well hillh.1 ('haml..wn'i~
1.11.1.1 H(LLINGER


I. GLISH EGG 0G(
6 fresh eggs beat separately, add: Stir in:
% cup sugar to ..,lk.. while 1-.at;!!I 1 pint rich cream
'1 cup -I.Wr to whites after th, \ 1 pint milk
have been beaten very stiff 1 pint -tr'light whiskey
Fold whites into yolks 1 ounct B.; ..I'II rum
Stir slowly but thoroughly. Serve very cold with nutmeg. Sit down before
you fall down!!
AGNES WINTER


EGG NOG
6 eggs, separated 2/ cups mnlk
1 cup sugar (veri-fine) 2 cups whiplr,.l cream (beat thick-
'% teaspoon salt not titffl
8 ounces whiskey 4 ounces brandy or rum
Nutmeg
Add salt to ei!r whites and beat until stiff but not dry. Beat egg yulks
..t-ll, gradually adding sugar. Fold in whites, Gra.luallv add milk, f.-ld in
whipped cream. DRIP ir. liqu,-,r. Chill for several h.,urs bhf.,r, serving. (For best
results.) Stir gently and .prinkIr with nutmeg.
GERTIE SNYDER



















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_.-,- w .-


( ... S > ---, -- .- : -- .;- ', ,< .-,'
-' '- ,^ ^ '~v .r ,' ,* -. s^l "- .-.


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E ."", ,",. '*- -

















3
Breads...













DATE AND NI'T IK(I \l


1 [':1l. 1 .Il.tes (cut up)
1 L:i I..,ji.ir water
1 cup sugar
1 egg
1 tablespoon butter or Crisco
2 cups flour


teaspoon Il.li i,. soda
M teaspoon I.41, I. powder
% teaspoon salt
1 teaspoon vanilla
% cup walnuts


Put dates, butter and sugar in bowl and pour the 1, -.,lh: water over it;
Let stand until cool. Add beaten ,-i', ifted dry iii' .l,... vanilla and walnuts.
Bake 1 hour (until brown) in '-" Ih i,,.-, oven. N:ti- [.Lir loaf pan with wax
paper.
BETTY WEBBER


BANANA NUT I;Rl \I)


2 cups sifted flour
2 teaspoons baking powder
12 teaspoon 1.il.iiri soda
% teaspoon Ill,
' cup sugar


1 cup chopped nuts
1 egg, beaten
'4 cup oil (salad illI
1 cup mashed bananas
1 tablespoon lemon juice


Sift together the dry ingredients; add 1 cup nuts. Combine remaining
iIL'j' ,,li. it- and add to the dry rl,. Ir. ui- Stir only until the flour is moistened.
P',.,, int.. a greased !x5 inch I,.It' p.-l ,II 1,1..1 the remaining nuts over the
top of the loaf. Bake in 350 degree oven 'f.i I I,..ri.
ARDIE II. l11I \



GRANDMA'S GINf RIRU \W1)


2 cup soft shortening
2 tablespoons sugar
1 egg
I cup dark molasses
1 cup boiling water


2%4 cup sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon


Mix shortening, sugar and egg. Blend in molasses an. I...lli,, water; sift
and stir in remaining ingredients. Pour into greased and il..oI..1 ', inch square
pan; bake at 325 .1 c1 ,. for 15 to 50 minutes. Cut into squares; serve hot with
sweetened whipped cream or applesauce.
1( Ai.l.IONTTE SMITH



lBAHAMIAN COCONUT BI1 Ul)


2 cups sifted flour
2 teaspoons baking powder
4 teaspoon salt
', tablespoons sugar
2 tablespoons softened butter


1 egg
% cup milk
1% cups freshly ,r:it l coconut
% cup chopped Iti.t .1 dates


Remove 1 tablespoon of flour and set aside. Sift dry ingredients, add butter
and mix with il'L, ,r as for pie crust. Beat eggs with nll', combine the mixture,
beating just enough to make batter hold t.,L, thLri Do not overeat or bread
might he k..i 'L, Fold in coconut and dates floured with tablespoon of flour. Iut
dough into a lightly buttered and floured loaf pan (about '.*..-'l, and bake in
moderate oven 375 about 45 minutes.
PHYLLIS M31N RI?.









DATE AND NUT BREAD


1 I.ia kaine dates (cut in small pieces
ani Ie-t stand 5 minutes in 3 cups
of !, 'ilinr water)
cups sugar
2 tablespoons butter
2 teaspoons baking soda


2 eggs
1 teaspoon salt
3 cups flour
1% cups chopped walnuts
2 teaspoons vanilla


Blend sugar, butter and add eggs. Sift dry inp' erdientA and alternate with
dates and water th.-y are soaking in. Add walnuts and vanilla. (Recommend
mixing by hand, not electric mixer.) Bake at 350 degrees 45 minutes to 1 hour.
Makes two loaves.
MARY BRADY


I'1MPKIN BREAK)


cups sugar
cup shortening
eggs
cups flour
teaspoon baking soda
teaspoon salt
teaspoons baking powder


2 teaspoons cinnamon
% teaspoon ginger
% teaspoon nutmeg
1 cup pumpkin
% cup millk
1 cup nuts


Cream sugar and shortening Add eggs and sift in and blend in thoroughly
th' Ierti:niriing ingredients. Hake at 350 degrees for 30 to 40 minutes. Test with
a t...lip.i, k
SHIRLEY KELLEY


APPLESAUCE BREAD


1 cup shortening
2 eggs
% cup brown sugar
1 cup applesauce
2 cups flour


1 teaspoon baking powder
1 teaspoon '.aking soda
% teaspoon salt
% cup nuts


Combi-i .sh. ti ninr.. eggs sui'rt and applr-aule, then add dry ingredients
and nuts; mix Bwll Bake in ):irastd- loaf pan I hour in 350 degree oven. Cool
10 minutes in pan.
CLAUDIA BEAM


AUNT HAZEL'S CINNAMONN (.OFfl (.AKE

TOPPI'IN,


cup brown sugar
2 teaspoons flour
2 teaspoons cinnamon


% cup nuts
2 teaspoons melted butter


Mix above ingredients t.,,ether
cup butter 2 teaspoons baking powder
1 cup sugar % cup milk
2 egg yolks 1 teaspoon vanilla
1% cups flour 2 beaten egg whites
Cream il~ lthl. l.utter, sugar and add egg yolks Sift flour and baking
powder and add ,tilt. lately with milk and vanilla FuId in beaten egg whites.
Spiir:kle on topping and bake in 13x9 pan at 350 for 30 minutes. Serves 12.
JANICE BARNDT









lt %\(,.1 NUT BREAD


1 medium sized .r.aIL.,
1 cup raisins or dates
2 tablespoons melted shortening
1 teaspoon vanilla
1 well beaten egg
2 cups flour


% teaspoon salt
1 teaspoon 1.nkihi, powder
% teaspoon soda
1 cup ',i.~i r
cup chopped nuts


Pour ;,:' from orange in standard 8 ounce measuring cup, add illlIhg
water to hll .ip. Remove most of white membrane from :iarvl.- peel. Put peel
-ir..::h food chopper with raisins, using coarse blade; add dilut.lI orange juice.
Stir in shortening, vanilla and egg. Add sifted flour with salt, baking pldwlr.
soda and sugar, mix well, stir in nut meats. Bake in waxed paper linrd "'i\
loaf pan at :'.** degrees for about 1 hour.
.II-'I .V WALLACE


ORll (,. ( oIrL[L RING


1 % cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
% cup shortening
% cup sugar


1 egg
% cup milk
14 (lip i ti.n.', jice
( nif. tilin1. I.' mILL'ri icing
Shredded io.1rW.'-' I imi


Sift f.r.elth-r flour, l.akiln powder and salt. Cream tIi-.tl-ri '..,t, rirl'. and
sugar ..li'il liIIht and rliirl Add egg, beat well. Stir ':, 1ilk 1;,.di.illy- add
orange juice. Add flour mixture to creamed mixture, stirring only until blended.
Bake in a greased 9 inch ring mold at 400 degrees for 25 minutes. Unmold,
spread with icing, and sprinkle with shredded orange rind.
JEAN MA1. 1:11


APRICOT NUT liUl \1)


cups sifted flour
teaspoons I.:l.ilg powder
teaspoon -.ill
cups walnuts, chopped
cup stewed apricots, drained and
diced


1 cup sugar
2 eggs
1 cups nll!k
2 tablespoons melted butter


Sift I..L'-. ',I in a bowl the rlI..i '.i.!1 Iwder and salt. Add sugar and
walnuts ..nl in;. well. In small bowl, 1....' Ii-- and add iilk, mix well. Pour
into the dry ingredients, add melted butter and stir until smooth. Pour into two
well .' -1. loaf pans, 4x8x2. Bake in 350 oven for 1 hour. Cool and store loaf
for one day before utltini On second day, loaf will slice **.1..'. fresh baked
loaves will crumble i' III, first day.
PAT lil:l: BY


OATMEAL BREAD


1 cup oatmeal


1 pint '..il11 water


Mix these 't'...1*h-i let stand until cool. Add:
1 tablespoon sugar 1 package active dry yeast
1 tablespoon molasses 2 or 3 cups flour
% teaspoon salt (to make t.trfi
Let rise until light. Put in bread pan after kneading down and let rise
again. Be sure to grease bowl when riirlg the first time. Always gi.l' ', bread
pan. (Follow standard rules for bread baking.) Bake 45 minutes at '"o degrees.
HF.I.F. KAAT










MASHED POTATO ROLLS
% cup mashed potatoes %/ cup sugar
% cup potato water 1% teaspoons salt
1 stick butter or margarine 1 egg
1 package dry yeast 4% cups flour
cup warm water 1 cup scalded milk
Soften yeast in the cup of warm water. Blend togeth.-r the short-ning,
prtat,~i. -iigar and salt. Heat milk and potato water nnd add to mixture. Add
via. rThri, mix in 2 cups of flour and egg. Add niaininz flour. Let rise for
1 hour. Punch down and rise a few minutes 1'.ng-ri HRull ntr. small balls. Brush
tops with butter and place on greased cookie shrut Let rise for thirty minutes.
Bake in 400 degree oven for 15 minutes.
ANNE F'UCHER


ONE HOUR ROLLS
2 cakes yeast or 2 packages dry yeast 1 cup scalded nmlk, cooled to
1 tinlltl_...'ir sug,.ar lukewarm
1 tail I-..'..-n melted butter 2% to 2% cups sifted flour
1 teaspoon salt
[Di--I.le yeast and sugar in % of the warm milk. Add butter and salt. Mix
well. Blend in flour. Let rise 15 minutes. Roll out, shape, and place in greased
pans. Let rise 30 minutes. Bake at 425 degrees for about 15 minutes.

PAT MARX


PI:.( H KUCHEN
1 package Fleischmann's dry yeast 3 eggs
4 cup very warm water 2'. cups sifted flour
% cup -,fiternud margarine % teaspoon salt
cup sugar % cup scalded nllk
Sprinkle yeast into very warm water in bowl; stir to dissolve. Thoroughly
cream margarine with sugma in large electric mixer bowl. Add yeast mixture,
oe'A', flour, salt and milk RB..t at medium speed until blended. (45 seconds).
.-pr,...l in well greased 9 inch square pan. Arrang.- peach topping (below) on
top. Cover; let rise in a warm place, free from draft until doubled in bulk, about
1 hour. Bake in moderate oven (375 degrees) about 30 minutes. Turn out of
pan and cool on wire rack.

PEACH TOPPING:
Arrange 3 cups sliced peaches, well drained, on top of batter. Combine '. cup
brown sugar and 1 teal.... n cinnamon and sprinkle over peaches. Sprinkle on
3 tablespoons of :n, I1r-I Il.'T.-1

FOR APPLE KI ( HrN:
Substitute the Peach T ppinin with the following; Arrange 2 cups apple
slices on top of batter. Mix together until crumbly, % cup sugar, 6 tablespoons
margarine, % cup flour and 2 teaspoons cinnamon. Sprinkle over apples.
BETTY ENNEN









SOUR CREAM COFFEE CAKE


1 cup butter
114 cups sugar
2 eggs
V pint sour cream


TOPPING:

N4 cup chopped nuts
2 tablespoons sugar


2 cups flour
teaspoon baking soda
1 2 teaspoon baking powder
1 teaspoon vanilla


I teaspoon cinnamon


Combine butter. -,,in and eggs; beat until light and :lIril.. Blend in sour
cream. Sift flour, soda and l...ikIr powder into creamed mixture. Add '..irll.I
Blend well. Spoon half the batter into a 9 inch greased and floured tube pan.
Combine topping ingredients. .l,''ir,;l' % of topping over batter; spoon in
remaining batter and top with topping. Place in cold oven and bake at 350
degrees for 55 minutes.
JULIA OSTI:I-EN[I



FAVORITE B I \1) RECIPE


3 cups of liquid
(1 cup scalded milk
2 cups lukewarm water)
4 tablespoons melted shortening
i tablespoons sugar


2 cakes active dry yeast
9 cups flour
1 tablespoon flour
1 tablespoon salt


Have the liquid lukewarm (110-115 degrees). Crumble yeast in this. Add
the sugar. Let stand about 10 or 15 minutes. Then add the J-.. riiri,'. salt, and
the flour. Use an electric mixer for about the first four cup- ... iT rl' LiI 'pIul inl
flour cup by cup) then turn out on board floured with 1 tablespoon "' Fl.ur.
Knead in rest of flour. Put dough into greased, warm bowl and turn once to
grease top of dough. Let rise to double in size. Turn out onto floured board
again and knead down. Shape into 3 loaves. Put in greased bread pans and
turn to grease tops. Let rise again to double the size and bake in a 400 degree
own for about 35 minutes. As soon as the bread is done, turn onto a cloth or
dishtowel to cool. Brush tops with butter.
PEG McGRATH



( \sl ROLE LOAF


2 packages dry yeast
2 cups warm water
2 tablespoons sugar


2 teaspoons salt
2 tablespoons butter or margarine
I cups unsifted flour


Dissolve yeast in warm water in electric mixer bowl. Stir iii -c:.1, salt, and
softened butter and 3 cups flour. Beat at low speed until '-1. 'lI. d Beat at
medium speed until smooth (about 2 minutes).
Scrape beaters and beat in rest of flour by hand. Cover and let rise in
warm place until more than doubled. i I: minutes.) Stir down. Beat vigorously
1. minute. Turn into lt2 quart casserole. Bake at 375 degrees for one hour or
until done.
GR.ACE GILL









soI R DOUGH FRI%'( HI IRI \1)
% cup ri'l!k 4% teaspoons sugar
1 cup water 2 teaspoons salt
11 tablespoon salad oil 4% cups sifted all p.i p.'- flour
iU cup warm water (110-115 2 tablespoons *.ltitIi .l.iu'h
degrees)
Combine milk, water and .:' Bring to a boil. Cool to lukewarm (95-100
degrees). Sprinkle yeast on warm water. Stir until dissolved. Add with sugar
and salt to cooled milk mixture. Place flour in large bowl. Make a well in
center. Pour milk mixture into well. "Add starter. Stir until well blended. DO
NOT K \' I-.\. Dough will be soft. PIl.i dough in L r.ias-,i bowl. Cover and
let stand in a warm place until doubled in size. Turn onto lightly floured board.
DO \1II KNEAD. Divide into two even portions. Flatten each ,...ti,,r with
p.,lm- .if hands. F.ll1 ..]I ...-;, sides toward center until they meet. Fold in half
:.'L i -l Press ..!'t .r111 1i 1..I center to make a long tapered loaf 15 inches .li,'t
and about 114 inches hirh Place on '..kin g sheet covered with heavy foil. (P'il ,.
1II, between loaves). .II.. gashes about Mi inch deep il.i.,.dl!v along loaf
about 2 inches apart. Let rise uncovered in warm place wi rtl ., lit,- more than
doubled in size. Bake in hot oven (425 .1. c'l. i for 15 minutes. Reduce heat
to 350 degrees and bake 15-20 minutes I~l.L, i Brush sides and top with one
egg white mixed with one i, .,-p,, r.ifI cold water. Bake 5 minutes longer. Cool
in a draft for a crisp crust.

*STARTER DOUGH
14 cup milk 1/ cup warm water
1i cup water 2 teaspoons sugar
2 teaspoons salad oil 11/ teaspoon salt
1 package active dry yeast 2 cup sifted all purpose flour
Combine iiilk, water and I I lrir-i to a boil. Cool to lukewarm (95-100).
Sprinkle yeast on warm water. Stir until dissolved. Add sugar and salt to cool
mixture. Stir liquid into flour just enough to blend thoroughly. Cover and let
stand in warm place 12-18 hours to sour.
N ITF. Remaining starter can be stored covered in refrigerator several days
or pI'-rp. ily packaged in a freezer for several weeks to be used as needed. lirin
measured amount to room temperature before n.illir,.
PIllE HEl: ALBRITTON

FRENCH IBR1 %D
1 package active dry yeast or 1 tablespoon -h..t t-ning
1 cake compressed yeast 2 teaspoons salt
1% cup water (110-115 degrees) 1 tablespoon sugar
1 cup I...lirr water 6 cups all purpose flour
1 egg white
Sprinkle dry yeast or crumble cake yeast into water. Let stand a few
minutes; then stir until dissolved. Pour -'.liliir water over sh, t'-ning. Calt and
sugar in large mixing bowl. Add % cup cold water and cool t,' lik....'irni Add
yeast that is softened now and gradually beat in enough flour to form a otTff
dough. Turn out on floured pastry cloth or board and knead until smooth and
satiny. Put in greased bowl; turn once; cover and let rise until double (about
1% hours).
Shape into 2 .. 1,.r.Av 1..ves about 14 inches long. Put on greased baking
sheet. Let rise oritl ,t.ILl, I (about one hour).
Brush with beaten egg white, and with knife make 3 slashes across top.
Bake in hot oven (425 degrees) 30 minutes. Reduce heat to 350 degrees and
bake another 20 minutes.
1MARILYN FOLV'IG












1 package dry yeast (or 1 cake
compressed yeast)
4 cup warm water
1 cup hot scalded milk
2 cup butter or margarine
,a cup sugar


2 slightly beaten eggs
(reserve 1 tablespoon)
2 teaspoons vanilla
1 teaspoon salt
4 to 114 cups sifted all purpose flour


Soften yeast in warm water, combine inilk butter and sugar in large mixing
bowl. tCool to lukewarm. Stir in eggs, vanilla, salt and softened yeast. Add
- i.. i ... the flour to form a stiff batter, beating well after each addition. Cover.
Let rise in warm place (85 to 90 degrees) until light and doubled in size. About
1 hour. Heat down andl let rise again until doubled in size about hour. Turn
into well 'greased .1x5x3 or 10x3'. :'. pans. Let rise in warm place until
lilght, atlbt hour. Brush with reserved egg. Bake in moderate oven 350
Ilderecs 25 to :o minutes until golden brown.
ANN REDMAN


2 cups scalded milk
I package dry or 1 cake yeast
2 tablespo lns sugarI
About i1 cups floor


li2 teaspoon salt
!, cup shortening or lard
'1 cup warm water


Scald the milk and add to it the sugar, salt and lard. Cool until lukewarm
and adid yeast mixture (softened in the "1 cup of ll0-115 degree water). Add
sufficient flour to enable I .l'. of dough. Knead thoroughly and allow the dough
to rise until it doubles. Knead a I y and allow the dough to rise a second time.
Then knead lightly and 1rll dough into a sheet 12 inch thick. Spread with butter
and ct icnto (iriies, fold in half and allow to rise until :. Bake in oven 4100
(c' 'refs alotul 2o minlutvs.
PAT D)ERBY


ITAI.IAN 1KRI X\) STIC(:KS


*I cup warm water
1 package dry yeast


212 cups Bistquick
'i cup nmlted butter


Dissolve yeast in watte; mix in Bisquick. Beat vigorously. Turn dough
onto hoard. Kniel until smooth. Divide into 10 parts. Roll each part between
hands into strips L inches long. Spread part of butter in large obloiln pan. Put
strips in pan. Brush tops with renmaing butter. Sprinkle with caraway, poppy,
celery or sesame seeds or gt lic salt. Cover with a dam p clth. 1et rise 1 hour.
Bake 15 minutes at 12I ( rees until light golden brown. Turn off ovien allowing
sticks to remain in oven 1. minutes to crisp.

PAULINE PIERCE


GO! 10 1 \ ( %kI. IIRI' \)


PARKERHO()I ROLLS










DANISH PASTRY

2 sticks margarine '1, cup milk scalded
1 tablespoon sugar 1 package yeast
3 egg yolks (save whites) '. cups flour
Dissolve yeast in lukewarm (110-115 degrees) milk. Add -iu.i, .L' yolks
and margarine. Mix well. Mix in flour and hall in greased bowl. i '. i and
let stand overnight in refrigelrator. Cut in thirds and roll each into rectangles.

1 111 ING:

Heat the 3 egg whitt s until stiff. Add 1/ cup of -IL I Spread on each
rectangle and sprinkle with % cup of nuts. Roll up as I I.. jelly roll. Put on
cookie sheet and bake at 1350 degrees for 30 to 40 minutes. While still warm
frost with powdered sugar mixed with water and vanilla. Mixture should be
approximately: 2 cup powdered sugar; % teaspoon vanilla; and 1 to 2 table-
spoons water (hot),
.IO KROLLMAN



I; I II R1(4 1 IICI Pi (AN RUNS

':A cup butter -' cup warm water (110-115
1 tablespoon corn syrup degrees)
I* cup pecans 1 package active dry yeast
c (cup candied cherries 'i cup sugar
i cup brown sugar 1 teaspoon salt
21 cups sifted flour
Melt butter and add corn syrup; pecans; candied cherries; brown sugar.
Cool to lukewarm and spread on bottom of 161 to 20 medium sized muffin cups
(pan i.
Dissolve yeast in warm water. Stir in sugar; salt; and half of the flour.
Beat 2 minutes. Add and heat until smooth: 1 egg; k, cup butter and the rest
of the flour. Drop small spoonful over bottom of cups. Cover and let rise until
double. (about 20 minutes). Hake until golden brown. Immediately turn out to
avoid sticking. Oven temperature 375 degrees.

CHARIAOTTE SMITH



APPLE MlI I II1

I egg l1 2 cups sifted flour
/2 cup milk fi cup sugar
%' cup salad oil 2 teaspoons making powder
1 cup grated, tart, raw apples !2 teaspoon salt
/2 teaspoon cinnamon
Beat egg IL !.1 i with fork. Stir in -i,i. salad oil; apples. Sift i-c._ th-.
dry ingredients an d l to mixture. Stir just until flour is moistened. ,littl
should be lumpy. Do not over-mix. Fill greased muffin cups 2% full. Bake at
1m00 degrees. Bake for 25 minutes. Makes 12 medium muffins.

CHARLOTTE SMIT I I









( R ~,\1 RRY MIIll IN%


% cup fresh cranberries cut into
halves
% cup confectioners' sugar
1 U- cups sifted flour
2'4 teaspoons baking powder


3 tablespoons sugar
1 teaspoon salt
1 egg
% cup milk
3 tablespoons melted shortening


Heat oven to 350 dIcrl Mix cranberries and confectioners' sugar together
and let stand. Sift t:,c. iLh r I.iu.r, baking powder, .cLar :ad salt into bowl; stir
in cranberry mixture .itril ni.,k. a; well in center. H, at I cL'. milk and shortening
together slightly. Add to dry ;nc-ir,.i nt'. stir until dry ingredients are dampened.
-'...n into greased 34 inch illmffirn vi-. Bake 35 minutes. Serves six.
PHYLLIS MORRIS


HII%( I I' VARI %TION%

Take canned biscuits and cut out .it. r-, and drop in deep fat fryer. Makes
wonderful doughnuts. After frying, drain and frost. Drop in sugar and cinnamon
glaze.
Also, biscuits can be rolled out; add two teaspoons applesauce; fold over
and pinch together. Irop in deep fat and fry. Makes delicious fried apple pies.
WANDA LIVELY


MASIEII) POTATO IOUGHINUTS


1 cup mashed potatoes
2 packages active dry yeast
1 % cups warm water
1 cup sugar


1 1 teaspoon salt
2 eggs beaten
% cup shortening
6% cups sifted all-purpose flour


Dissolve yeast in water; add potatoes, ic.jr and salt. Stir well. Let stand
20 minutes. Stir in vv,- .nd .h.i t, lin Add flour, a cup at a time, mixing
well. Knead in last .1 I..... Place dough in a Ilc,. bowl; ii .i't-, op of dough.
Cover with waxed paper. Let rise in warm il., i to ),Iiil, Stir down,
(knead) divide dough, roll Ns inch thick. Cut with a 3 inch !hii,-iit cutter. Allow
to rise until almost double in bulk. Fry at 350 degrees until brown, turning once.
Drain on absorbent paper.
GLORIA MAYERS


BANANA I)OUGNUTS


% cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 % teaspoons vanilla
% cup buttermilk


5 cups sifted flour
4 teaspoons I.akiri powder
112 teaspoons -.itL
1 teaspoon soda
1 teaspoon nutmeg


Cream -if... I, icr; and sugar; add eggs and beat well. Combine bananas,
vanilla and 1.ir. r In.ii add to creamed mixture alternately with sifted dry
ingredients. Roll out about one-third inch thick on lightly floured surface; cut
with floured cutter. Let stand 15 minutes. Fry in deep hot fat. (375 degrees).
VF! for about 3 minutes. Turn once. Makes about 3 dozen doughnuts.
JULIA OSI III:ENDL










POTATO I)DUMPLINGS

6 medium potatoes 1 egg, well beaten
(about 2 pounds) 1 teaspoon salt
l' tablespoons butter % teaspoon MSG
1 slice bread t/i tF-,p."rn white pepper
2 quarts water % up ift. d flour
2 teaspoons salt 14 cup cornstarch
Wash, i..,. and cook potatoes until tender. Drain. Mash or rice potatoes
thoroughly. -. r aside to cool completely.
Meanwhile, melt the butter in a skillet. Cut bread into % to % inch cubes.
Put cubes into the skillet and toss until all sides are coated and browned. Set
aside.
Bring to boiling in a large, heavy -.11 ',',ii the water and 2 teaspoons
salt. When potatoes are cooled, whip in c: until fluffy. Add salt, p, ppI" and
MSG. Add the cornstarch and one half of il.- til.i Add enough of the remain-
ing flour to make a soft dough. Break off pieces of the dough and shape into
balls about I inch in diameter. Poke one of the bread cubes into the center of
each ball.
Drop the ilni.l,; .L, into the boiling water. Cook only as many durnliiLn-
at one time as dil! I. irncrowded one layer deep. Cook about 5 minutes, or until
dumplings rise to the surface of the water. C',, full' remove with a slotted
spoon and drain over the water a few second' I'l.. in warm serving dish.
About 18 dumplings. U'se with Sauerbratien
PAULINE PIERCE



RAISED I)OU;HNIUTS

1 cup scale I nill. lukewarm 2 eggs
1 teaspoon 0 ll..t1 % cup C II.-.I '
% teaspoon salt 3 cups flour
1 package dry yeast or cake
Dissolve yeast in milk. Mix all mr.i. Ii .- together and knead on floured
board. Dough will be softer than bread dough. Put dough into greased bowl and
cover with damp cloth. Let rise to double its original size. Roll dough to % inch
thickness and cut into doughnuts. Put them on floured cloth and let rise to
double again. Fry in deep fat until brown. Let drain on absorbent paper, then
roll in cinnamon and sugar.
LILLIAN CLAMPITT


SNO()W BALL )OU!(IlN TS

2 eggs 4 cups flour
1 cup sugar 1 teaspoon salt
1 cup milk 3 1- .-..... baking powder
1 teaspoon vanilla 1 'il1 i'.... i butter
4 teaspoon nutmeg
Beat oggs until light. Adrd ir..l, mill ... ,1.1 .. and nutmeg. Then stir in
rl..i!. salt, and baking powder, i,. ho have been sifted together. Add butter. Be
sure to get mixture stiff enough.
Drop batter 1 teaspoon at a time into hot fat. Drain on paper towel and roll
in powdered sugar while warm.
CONNIE CAMERON









Pt \I11KIN I)OIUGIINUTS


I1/ cups sifted flour
4 teaspoons baking powder
% teaspoon salt
1 cup sugar
1 teaspoon nutmeg
I 1 cups milk


1 egg 11,i;itly beaten
2 tablespoons melted butter or
margarine
teaspoon vanilla extract
% cup cooked or canned pumpkin


Sift dry inr-i i. lr nt Combine I in,.iiij,;. ingredients. Mix well. Add flour
and stir only unr Il,-ii. ,.I Roll on w-!l It i..l I l- surface to % inch thick. Cut
with 2 1 inch floured cutter. Fry in I1. p i..r ".ur (375 ..l:r,...- until brown,
turning when first crack appears. Drain on absorbent paper. Dust with granu-
lated sugar if desired. Makes about 2 dozen.
JANE TRACEY



SOlR ( RI \I \VAFFI IS


2 eggs
2 cups sour cream
2 cups flour


1 tablespoon corn meal
1 teaspoon soda
1/ teaspoon salt


Mix eggs and sour cream. Add to dry ingredients. Bake on hot waffle iron.

JULIA I ~I ERHENI



FRI 1(:i ll RI \kIFAST PUFFS


1 cup soft shortening
% cup sugar
1 egg
3 cup flour


1 teaspoon baking powder
/ teaspoon salt
teaspoon nutmeg
% cup milk


Cream shortening. sugar, egg. Sift together flour, baking powder, salt, nut-
meg and stir in alternately with milk.
Fill greased and floured muffin cups % full. Bake 20 to 25 minutes at 350
degrees.

Meanwhile melt: i tablespoons butter; mix together % cup -.i.ir. 1 teaspoon
cinnamon. Immediately roll puffs in melted butter, then in ini.tiiur, of sugar
and cinnamon. Makes 12 medium puffs.
i: 1 : I I A H1: [ I-: -'



LEMON SPICE PUFFS


1 package active dry yeast
1 cup warm water
cup warm scalded milk
6 tablespoons sugar
1 teaspoon salt


5 tablespoons .h., t6 i,,.'
1 tablespoon tiilI I' IiI, rind
1 teaspoon lemon juice
2 eggs
3 cups flour


Mix all, beat eggs before you mix in flour. Let rise, then stir. i'll mnilTir
pans good half frll .1,,1 'l inl.l. iop of each with mixture of 1 t:ilb r .....n ugar
and 1 teaspoon Im..n1,. .I I -1 -.. and bake 25 to 30 minutes at 'IT, .Ilfrr--

NORMA WINTER'S










FEATHERIVEIGHiT PAN( :k I\

3 eggs separated c4 cup flour
14 teaspoon salt i cup cottage cheese (cream)
Heat griddle very slowly. Beat egg whites with beater until stiff, but not
dry. Beat egg yolks with same beater until light and lemon colored. Stir in
salt, flour and cottage cheese. Fold in egg whites. Drop by small spoonful on
hot, lightly greased griddle. Rake until golden brown on both sides. Serve
immediately with melted butter and warm syrup. Makes 12.
NELL TAYLOR


GERMAN APPLE PANCAKES


3 large sour apples (peeled and
cut in very small pieces)
cup lemon juice
I cup flour


2 teaspoon salt
2 tablespoons sugar
1 cups milk
4 eggs


Marinate apples in lemon juice. I-. double recipe, use same amount of
lemon juice.) Gradually stir milk into dry ingredients until pasty. Add eggs,
one at a time and beat. Fold in apples and juice. Fry in butter until brown on
each side. Serve hot with cinnamon sugar, jam or cranberry sauce.
KATHY RODGERS



ORANGE-PR ALINE TOAST


i' cup soft butter or margarine
12 slices bread
% cup firmly packed brown sugar


i4 cup orange juice
2 tablespoons grated orange rind
12 cup minced pecans


Butter hot toast. Combine brown sugar, orange juice, rind, and pecans.
Spread about 1 tablespoon mixture on each toast slice. Heat in i350 degree oven
until sugar melts. Cut into triangles; serve.
CYNTIIA PRIDMORE



HIAWAIIAN FREN(CH TOAST


2 eggs
IDash salt
1/2 teaspoon cinnamon
2 tablespoons sugar


% cup pineapple juice
(; slices white bread
4 tablespoons butter
3 slices pineapple, heated


Beat eggs until light, then add salt, cinnamon, sugar and pineapple juice.
Heat well. Soak the bread well in mixture and saute in butter heated in heavy
skillet until nicely browned on both sides. Serve hot with a hot half-slice of
pineapple (cut in halves to make (i thin slices) on each piece of toast.
GLORIA NASH









III RO SANDWICHES
5 to 8 loaves Italian bread 1 cup chili beans
2 cups nluiltar. -may..nr,.i-..- 1 lb. cold sliced roast beaf
2 heads hBost..n letture' I jar chow-chow pickles
2 heads romaine 1 lb. salami
1 lb. cold sliced turkey % cup pimiento strips
0 tomatoes Onion rings
6 hard boiled eggs


Dressing for Sandwiches
1 egg plus 1 yolk
1 teaspoon salt
1 teaspoon prepared mustard


1 cup olive -il or % cup each *,ln.
oil and corn oil
1 cup vinegar
teaspoon white pepper


Put in blender 1 egg plus 1 yolk, salt, mustard and 1/ teaspoon white pepper.
Blend 1 second; then add in a steady stream, without stopping blender, 1 cup
olive oil and 14 cup vinegar. Makes 1 tl cups.
CARMEN AS;li*:

( RIS-C(ROSS PIZZAS
Combine 41 ounce can deviled ham with:
8 oz. can tomato sauce 2 i.l.,h1 ...i.n- grated Parmesan
1':L- ;i .n L-.v ., cheese
1 tablespoon iiI.II, onion
Spread on 8 toasted muffin halves, add cheese strips and broil.
RUTH SIEBENS

EMPANADI)TAS
2 cups flour 7 tablespoons warm salt water
1 teaspoon baking powder 5 tablespoons melted butter
Mix I. tI,.r i roll out on board. Cut in 3 inch circles.
1% pound ground beef cooked with: % cup li.. .. cut small
% cup raisins 5 hard l-l. .i eggs, cut in tilrliths
Place mound of filling in each circle, fold over and crimp edges. Fry in
deep hot fat until brown. Drain, sprinkle with sugar.
MARY ANNA HASKELL


'17ll SANDI)WIH


1 I,,,m.I1 ground beef
1 package instant spaghetti mix


1 Ip.o kaL.- Am erican Cheese
[Ilii ,il'l I I rI buns


Brown beef, add qpavhpgtti mix and simmer. Arrange. hi.iarl.ujL It buns in
halves on a broiler l!':I 'I**i.n. -Ip.l.'--f i sauce on each l.ill': trp ilth cheese.
Place under broiler until cheese has melted and serve.
CAROL Wil.LIS

GARLIC IRI l\1


1 loaf French bread
4 cloves garlic
% cup butter, melted


'1 cup grated Parmesan cheese
1 tablespoon minced parsley
% teaspoon paprika


Th,,i..ulhlv rub outside crust of bread with two slightly crushed cloves of
garli, :,Ilit loaf in half ", r.tih'.ii-. Place each half crust down on cookie
sheet. Put remaining 2 garlic cloves through p.,rl i. press, combine with butter,
brush over cut surface. Mix r-r.':;liiiiL i.lciedients, sprinkle over buttered
surface. Cut in thin l ... s .r at a :',ii .1ir-.s for 12 to 15 minutes.
A RTIIA KAIL























"Li
-UN ^ K -6 *-


:.~II, ,1. c sLJr-LsIp*
\.. -pm T -L2 L. %r ~Y.- -, ^ r ^ ,^ ^

'r* r I T j *T
I t-pr I -r -i~ -
i'.a T --


1'' --


*.! ?,
I I5


KS. A_~


;:(eet ,ZLanlcl















4
Soups...
Salads...
Sauces...









BOUILLABAISSE
1 % quarts water 2 cups water
1 tabb...i.,,rn salt 3 bay leaves
I p,.urI.l frr.h shrimp 1% teaspoons curry powder
12 cloves 1 cup cr.at-d cheese
M! pound mushrooms % cup ;herry
2 tablespoons butter 2 pounds fish fillets (haddock or
2 l.irle onions, chopped any boned fish)
2 huld. garlic 1 pound .llop-i
2 cups tomato pulp 2 tablespoons flour
Add shrimp, 4 cloves and salt to 11/ quarts water and hiil After boiling
for 10 minutes. remove the shrimp from pot, --'.invL Ih.. br.,th for later use.
Shell the -hriinp and cut in half Iith.'. I, ii ii m hi...in- into thin slices,
add to the shrimp and allow to L-t;iril until ir .1.l1 Melt the butter and fry the
onions and r irli. in it until golden brown; add the tomato pulp and 2 cups of
water, 4 cloves, bay k-..vr.- curry powder, cheese, and /4 cup of .hir i.. Allow
this mixture to cook slowly for 30 minutes. Season with more ,..dl, if desired.
MNo.ir hilr, bring shrimp broth to !liilnie p.'int, add the fillets of fih. -,.rll.,p..
4 cloves and 14 cup sherry. Lower th.- 11aiin and simmer until .lir fi-h is suf-
fi.:lcntlv cooked (about 15 minutes). Combine the shrimp and mushroom mixture
'.ith ithr fish and cook for 5 minutes. Moisten flour with a :ttl. cold water and
add to the I,,,illrl liquid as a -lich thi k.liiir, Cook another 5 minutes. Remove
pieces of fi-h friiii the sauce. I'I....- ..n bi ti. v..1l slices of toast on large platter,
pour sauce over fish and serve.
IONE BRANAN


MIXED iF L N SOUP
Cook: 3 potatoes (nr'dimn size) peeled and sliced thick.
\\ h.-r potatoes are almost done-
Add: 1 -nall can June peas
1 small can green beans
1 small can pork & beans
1 can (15 ounces) Garbanzo beans
Saute: 1 onion (medium size) chopped
2 cloves of garlic, chopped
Add: tomato puree to sauted items, let simmer about five minutes
Add: puree mixture to beans and potatoes
Add: 1 teaspoon paiprkei
Salt and :rIopp-r to taste
Let cook on medium temperature about 1? hour.
M.%\FR. \Rt 'I F SMITH


NAVY BI \N SOUP
9 ounce. N.,,Y" beans 1 tablespoon of flour
5 cups h.ilrli water 2 ounces of carrots
2 quarts ham stock 2 ounces of celery
3 ounces tomato puree 2 ounces of onions
1. ', i;r.. ni black pepper 1 I.l.l,..rp.., of butter
A pmrh of nutmeg sl t. tte
2 ounces of ham scraps
Rinse beans in cold water. Ili.iiI Add beans to l]illrili water. Cover.
lnrri t, bIoil. Boil for 2 minutes. Remove from heat and let set 1 hour. Drain.
A.1I t1..ari to warmed stock. Bring to boil. Add puree, pepper and nutin.i:
Chop all vegetables very fine. Add to beans. Mince ham scraps and add.
Simmer 3%/ hours. Make a roux (mixture of flour and water) and add it slowly
to the beans mixture. Simmer 10 minutes. Serves i.
JULIA I'' EIHI"lND









HOT (:CON 0~1()\ 1 WITH AVOCADO
Heat 3 cans consomme (or 41 cups hot water in which 5 bouillon cubes
have been dissolved). Wh,.i piping hot serve in 6 preheated -,,up cups (add
2 tablespoons of *h.rlrv to soup before serving). Garnish %ith ril. or more
avocado rings in each cup.
NELL TAYLOR



ll l KIN(. 01 S% I'i)lN's oi'I"r


1 lb. dried split peas
I small onion, peeled
I carrot, scraped
2 leeks
3 lettuce leaves


'4 pound fat salt pork
1 % quarts of water
1 tablespoons salt
1 V teaspoons sugar


Wash and drain peas. Cover with water and bring to a boil. Cook 5 minutes.
Remove from heat. Let peas soak overnight in water in which thy\ cooked.
Drain. Chop onion, carrot, leeks, and lettuce coarsely together. c'.,k 1 or 2
minutes with salt pork, .tiriir iI until hot fat coats iall. Remove pork. Pour
\. l t hl- and fat into hiainol 1.-a:. Add water, salt, and sugar. Cover. Cook
-I..ul 2 hours. If soup is too thick add a little hot water or consomme. Makes
4 to 6( servings. (I make it a household rule never to discard the water in which
ham or tongue has been cooked and that is what I use as a base for any dried
pea, lentil, or beansoup.)
KATIII.IEN AVENSON



MANHATTAN SCALLOP (:HO~ I)! R


4 tablespoons butter or margarine
1 teaspoon dried thyme
1 cup sliced onions
3 cups diced potatoes
1 cup -I.i .. celery
8 cups hot water


2 teaspoons salt
'l l-,l.., r|.,. i[ p .[ r
'2 .;in (1 pound each) tomatoes
1 % cups diced carrots
2 pounds sea scallops, fresh or
frozen


Melt butter in deep kettle. Add :hymj- and onions; cook, stirring frequently,
until onions are tender but not brown. Add potatoes, celery, water, salt and
pepper. Cover; simmer 5 minutes. Add tomatoes and carrots. Simmer,
uncovered, 1 hour. Halve scallops r.. i add. Simmer 10 to 15 minutes
longer or until scallops are done. Ad.I ill if necessary. Serves 8.
DOTTIE WALSH



CASTILIAN SEAFO()OD SOUP


3 tablespoons olive oil
1 .iiri.. finely chopped
s pound smoked ham, cut into strips
1 cup small cleaned shrimp
1 ripe, peeled, seeded tomato


5 cups of rich beef stock
i' cup soft-cooked rice, to thicken
2 chopped hard-boiled eggs
1i cup cooked green peas
Salt and pepper


Heat oil in a kettle and cook onion until transparent. Add ham and shrimp;
when meat starts to brown add tomato and beef stock. BIi L to boil, add rice,
eggs, and peas. Season to taste. Serve hot from soup tureen. Serves 10.
LOLO PENDLETON









PENNSYLVANIA D)i 'T H ( II( K (CORN SOUP

Boil 1 stewing chicken until tender. Remove chicken and pick meat from the
bones. Set aside. In the i.r..h. add 1 f'inI 1' package of frozen corn or kernels
removed from 1 dozen ears of corn. Season to taste with salt and pepper. Cook
until tender. Add chicken meat and 3 hard-boiled eggs. Serves 6.
BEA TROUTMAN


GAZPACHO

(Cold Soup)


tablespoon cumin seeds
cloves of garlic
green pepper
Frrn.-h dinner roll, soaked in
water, about 1% cups


2 cucumber
2 1 pounds tomatoes (very ripe)
Leaves from 1 stalk of mint
(about 12 inches long)


Chop t c.vll,.-- and bread -- put through blender, adding salt, il,-ik:,.
vinegar and oil to taste: about in proportions for salad dressing. More water
may be needed to make the soup the consistency of a cream -..*up Put in re-
fri',-r.at.-Y to chill with a whole bay leaf in it. Best made the day before. Serves
8 to 10.
PHYLLIS BONNEI,L


ITALIAN \%TIIPASTO


1 cup catsup
1 small can anchovies
1 clove garlic


V1 cup olive oil
'1. cup wine vinegar


Place in a saucepan and heat to boiling; boil for 1 minute. Then add:


small j.i -tuffed olives
cup p.i-kl.-- onions
cup sweet, sliced pickles
can Ii ,.'I mushrooms


1 jar artichokes
1 box frozen cauliflower cooked
'i cup h.prp-'l elery cooked
2 cans ini., fih


Bring to a boil again. Remove L.irI.- Keep stored in a covered jar in re-
fric..r,ith.r Serve as an appetizer 'Aith assorted crackers or as a salad with
lettuce and sliced tomatoes.
AMELIA DUNMIRE


BEAN SALAD

1 can French style green beans 1 can kidney beans
1 can wax beans 1 can regular green beans
(DRAIN HE.\NS THOROUGHLY)

D)RI %%I N(:
1. cup cider vinegar 1 teaspoon salt
M cup salad oil 1 teaspoon pepper
1 small onion :% cup sugar
1 chopped green pepper
MIX IN BLENDER pour over beans cover and marinate overnite.
RO(NNIE VARNER









CURRII I) ( IIl( K N SALAD

Steam a 5 pound r'..tiin: chicken. Cool. Remove meat from bones and cut
into largish pieces dJ, mir- ,.,* Add 12 cup diced celery, 1 cup .li.,-i peeled
apple, 2 teaspoons .or..t-l. onion, % cup seedles- l.p.--.. cut in half. Blend 2
i, i-s...i,,- curry powder with 1 cup mayonnaise .ir,,I 'I p light cream. S.a-.1n
,,ith 1 '. teaspoons salt and a -.pinkl.iri of peppi-r .-..I 1 i up toasted shredded
almonds. Mix all tc.-th.-rl and rhill I 't 6 tomatoes into sixths, not quite all the
way through. F'I .- on lettuce cups and fill with spoonfuls of chicken salad.

I'HYLLIS BONNEI.I.



DANISH CABBAGE SLAW

(1, |" well)


quarts shredded cabbage
green pepper, diced
red pepper, diced
teaspoons salt
cups water
Allow to soak for 4 hours


Then add:
2 cups sugar
1 cup water
1 cup vinegar
4 teaspoons mustard seed
4 teaspoons celery seed
4 stalks celery, cut fine
(single branches, not bunches)


Let stand in brine and drain as it is needed. Recipe can be cut in half.

BERTHA BEALES


1 pound cabbage
1 carrot
3 ounces mayonnaise
1 ounce vinegar


COLESLAW

1/ teaspoon dry mustard
2 ounces sugar
% teaspoon salt
1' teaspoon celery seed


Grate cabbage and carrot, mix. Mix all dry ingredients and add to cabbage.
Mix Im ly.lr.',.it and virin..iar to smooth consistency. Add to cabbage, mix
thoroughly L.et stand in refrigerator at least an hour before serving.

GRAYI'E GILL



M'iINACH SALAD

IRESSIN(;: C'hp, up 2 hard-cooked eggs and with a fork, make a paste of the
*,'gy' with 1 t.*.1I,. ai each salt and dry mustard, 1 teaspoon each pepper and
hals Add 'L tup ;salad oil, % cup wine vinegar, few squeezes of lemon juice.
Add a rm diunm I',cId red onion cut in rings and a few notched cloves of garlic
to marinate in dressing overnight. Shake and chill. Pour over mixture of lettuce
and fresh spinach just before serving. Hold back a few of the onion rings to
garnish top .if alai.l bowl.
NANC'Y I1.!:IS:N RIN(;










STRAWBERRY NUT SALAD


2 packages strawberry flavored
gelatin
I cup t'.hiiL, water
2 10-ounce packages frozen sliced
strawberries (thawed)


1 1-pound 4-ounce can crushed
pineapple
3 medium bananas, mashed
1 cup chopped pecans or walnuts
1 pint sour cream


Combine gelatin with boiling water, stirring until gelatin is dissolved. Then
fold in, all at once, strawberries with juice, pineapple, bananas and nute. (I use
the pineapple juice and less water.) Turn half the mixture into a baking dish or
mold as first layer. j-'rl'wLrt.i until firm. KEv .%iI spread top with sour cream.
Spoon rest of strawberry mixture on top of sour cream. Refrigerate.

GERTIE SNYDER



STUFFED TOMATO SALAD


4 ripe tomatoes
2 hard boiled eggs
Lettuce


Salt and pepper
\ inrgdr
Mayonnaise


Select rather small firm ripe tomatoes. Scoop out stem ends just enough so
that half an egg will fit into it. Put salt and popper to taste in each tomato.
Peel and cut hard boiled eggs, crosswise; remove yolks and mash with fork and
add:
1 teaspoon vinegar
': teaspoon prepared mustard
Dash of salt and pepper
Refill egg whites and place one in each tomato. Put a bed of lettuce on
4 salad plates. Spread mayonnaise on tomato and lettuce.

FAYE WEBB


TOMA 10 CHEESE SALAD


1 can tomato soup
3 small packages cream cheese
2 tablespoons Knox gelatin (2
envelopes)
2 cup cold water
1 cup mayonnaise


1 cup chopped green pepper and
celery
1 medium sized onion, chopped
Salt and pepper to taste
Chopped olives, pimiento, nuts, can
also be added


Heat soup, add cheese which has been broken up in pieces. Whip until
mixture is smooth. Dissolve the gelatin in cold water, enough to cover it. Add
the gelatin to the soup-cheese mixture. When nearly cool add the mayonnaise,
chopped ingredients. Pour into greased mold. Chhiliip, crab, lobster are de-
licious added to this.
GERTIE SNYDER








POLYNESIAN S SLAD
1 No. 2 can pineapple spears or 2 ripe plums
fresh pineapple 1 unpared red apple
1 ripe, medium cantaloupe 1 pint fresh strawberries
1 ripe papaya 4 heads Bibb lettuce
2 ripe peaches
Have all fruits and lettuce chilled. Drain canned pineapple, or pare fresh
pineapple and cut in spears. Cut mid-section of melon in 4 rings, 12 inch thick;
discard seeds; pare rings. Pare end pieces of melon and cut in thick sticks. Peel
and thinly slice papayas and peaches. Thii.i slice plums and apple. Cut roots
from Bibb lettuce, but leave heads whoh lo assemble salads: Place a melon
ritg in each salad bowl; top with a head of 1W.i1.. tuck slices or spears of dl T.rii nt
fruits on end oiL.... the Bibb leaves. Add whole strawberries. Serve with
Honey dressing 1 i1 4 servings. Color-Keeper for fruit dip slices in
lemon juice or pineapple juice.

HOIl)N DRI1 I M G: (Makes 2 Cupls)
2i cup sugar 1' cup honey
1 teaspoon dry mustard 13 cup vinegar
1 teaspoon paprika 1 t-.i.''... grated onion
1 teaspoon celery seed I cup salad oil
'i teaspoon salt
Mix dry ingredients; blend in honey, vinegar, lemon juice and onion. Add
oil in slow stream, beating constantly with electric or rotary beater.
LOLO PENDLETON
GERMAN POTATO SALAD

8 boiled potatoes t- cup vinegar, diluted with
1 -.alk i*1 iv, diced t1 cup cold water
2 hard cooked eggs, sliced i' teaspoon dry mustard
1 onion, minced 1' teaspoon salt
1 tablespoon minced parsley 14 teaspoon pepper
2 eggs, well beaten 4 slices bacon diced
1 cup sugar
Hull potatoes in thliii ii.I k\.- When soft, peel and dice. Add celery, sliced
hard-cooked eggs, and -'ii..ii Fi) bacon in skillet until crisp and brown. Beat the
eggs, add the sugar, spices, vinegar and water. Mix well. Pour egg mixture into
the hot bacon and fat and stir until the mixture thickens (about 10 minutes).
Pour over the potato mixture and mix lightly. Let stand in cold place several
hours before serving. Serves 8.
BEA TROUTMAN


KI)NEY RI AN SALAD

2 cans t.il,.n\ beans, medium size Mayonnaise
3 boiled eggs, 2 diced, one for garnish Salt
1 stalk of celery, sliced I'll
1 .I r-L .' ill or sweet pickle diced P ip'rk'
SIf -.r pickle is used omit onion) Lettuce leaves
1 small onion diced
Chill ki.lrn-y I'III- about 2 to 3 hours ahead of time. ( hillnrLi improves
flavor Lii;iin luil.- of kidney lwans. Mix beans, 2 eggs, celery, pickle, onion
and ni.va.nni.,. Si:-..n to taste. Chill salad before serving about an hour if
you hatre tin1I Sn-rv,- .n lettuce leaves and garnish ,ith -fi-. .li.i d. Serves 6
to R (C..'kingi tip for Navy beans. Adding 1 tablespo"rn hil Ip.. ', I. to a pound
of beans makes a world of difference in the flavor, -i.*, ally if i "oked with a
ham hock.)
SHARE TILLEY










BROKEN ;G \s%% SALAD

1 pkg. each lime, orange and red 1 cup hot pineapple juice
Jello 2 cups heavy cream whipped
1 t1 cups hot water for each package i'> cup sugar
1 envelope plain unflavored gelatin 1 teaspoon vanilla
in 1 cup cold water

CRUST:
Mix 2 dozen crushed graham crackers with '2 cup soft butter and 1 U cup
sugar.
Ii- ...1I each of 3 p 1.k L. of Jello in 1 cups boiling water. One in each
color in separate cake pans and chill until firm, then cut into cubes, Soften plain
gelatin in cold water, dissolve this in hot pineapple juice. Cool and fold into
whipped cream, into which have been beaten the ilc.i and vanilla. Blend the
colored Jello cubes into whipped cream mixture. I'ml of the V'r.ili.,1 cracker
mixture in the bottom of the pan and the remainder on top of the salad. c'hll
until firm. This recipe fills two 8 x 8 pans.
JOAN SNYDER



CAR(ROT-APPLE IO0LD

1 three ounce package orange- 1' cup orange juice
flavored gelatin 1 teaspoon shredded lemon peel
'~ cup sugar 2 tablespoons lemon juice
1'1 cups ,iii lie water 1 cup chopped unpared apple
1 eight ounce package cream 1 cup shredded carrots
cheese, softened '. cup diced green pepper
Dis,.-,, ,l.,tir. and sugar in Irrl,,il '% after. Add cream cheese, beat smooth.
Stir in .r i'rL. ill i... lemon peel .irI 11 i.. 'hill till partially set. Add apple,
carrots, and L'cri, pepper. Spoon into 6-cup mold or 6 tto 8 individual molds.
Chill firm. Unmold on crisp greens and trim with shredded carrots and apple
wedges brushed with lemon juice. Makes 6 to 8 servings.
JULIA OSTERBEND



(AVIAR RING M(OLI WITH SOUR (CREAM SAl(:E

Soften 2 envelopes gelatin in 1'. cup Add 1i,~ cups red caviar (about 1
cons1omne pound)
Ileat 3,: cups consomme and dissolve cup chopped onion
the gelatin in it cup chopped parsley
Add Z cups fresh lemon juice and
cool the mixture until it is thick
and syrupy
Pour the mixture into a 14 11 ii o ring mold and chill it for several hours,
or until it is set. Unmold the :mr,' onto a chilled platter and serve with a
sauceboat of sour cream flavored with chopped fresh dill (or use dill seed).
Serves 8 to 10.
CHICK KILLED










ALMOND ( IlItKIN SALAD)


3 cups cubed, cooked chicken
: cup chopped candied dill pickle
' cup slivered blanched almonds,
toasted lightly
ci cup seedless white grapes
(canned or fresh)


, cup mayonnaise, thinned with
1 teaspoon candied pickle juice
I teaspoon wine vinegar
Salt to taste


Combine first four ingredients. Blend i i........1i'. pickle juice, vinegar and
seasoning. Mix Ii 'hi lv with chicken mixtnir I hil1 Spoon into lettuce cups.
Garnish with watercress. Serves 4 generously.
DODIE GRAFTON



CREAM ;(LESLAWl


'1 medium sized head cabbage
I2 cup sour cream
2 tablespoons vinegar


'2 teaspoon salt
\ teaspoon pepper
2 tablespoons sugar


Chill ,-.,),I,.ol thoroughly. Shred fine. Measure about 4 cups. Combine re-
maiiing ingredients; pour over cabbage. Mix lhlil... Sprinkle with paprika.
Serv es 6.
BETTY BRUSSTAR



(:OTTA(E C11 (IIl-SI SAl.AD)


1 package lime Jello
1 package lemon Jello
I pilnt cottage cheese


I cup of canned milk
2 cup of mayonnaise
'i cup of chopped nuts


Dissolve Jello in 2 cups of hot water. Mix remaining ingredients and add
to Jello.
PATTY TREES



( I \ I It RRV SOUFFLE SALAD


envelope unflavored gelatin
tablespoons sugar
teaspoon salt
cup water
cup mayonnaise
tablespoons lemon juice
teaspoon grated lemon rind


1 one-pound can whole cranberry
sauce
I orange or apple peeled and l.i -.1.
or 1 (f8i ounce) can pineapple
tidbits.
', clup chopped walnuts


Mix gelatin, sugar and salt in small saucepan. Add water. Place over low
heat, stirring constantly until gelatin is dissolved. Remove from heat and stir
in mayonnaise, lemon juice and rind. Blend with rotary beater. Pour into a
:'.--fri;r. t..r tray (Ice-cube tray). Chill in freezer 10 to 15 minutes, or until
rrn, .l.i.ur 1 inch from edge but soft in center. Beat until rtlirf.. Fold in
i"11n., i ir ingredients. Turn into a 4-cup mold or individual molds and chill
':itil hirr, Unmold on serving plate; garnish with salad greens and serve with
mayonnaise. Serves 6.
JOAN GARY









%NOW TOP CRANBERRY SALAD


1 cup raw cranberries
1 raw apple
% orange
% cup sugar


% cup chopped pecans
8-10 marshmallows
1 package strawberry Jello


Grind cranberries, apples and oranges tl-rthe-r. Add sugar and nuts. Mix
Jello and add to mixed inrreldiint- and while -till warm, drop the marshmallows
in. Marshmallows partly melt into the salad for added flavor and remainder
float to the top for the "Snow Top Cranberry Salad."
FAYE WEBB


IN % LADA PANAMANIAN (SALAD)

1 large head of lettuce (tear into bite 5 green onions with tops
size pieces) 1 green sweet pepper minced
4 ripe tomatoes diced 1 tablespoon chili powder sprinkled
over above
DRESSING:
1 cup whit ir. ine ii, salt to taste, combined with bacon grease from 5 slices
of crispy fried :',.nii FI-' bacon just before .-r iril salad and crumble over the
above. Combine !h.- ri .".. and vim.i ar and add to greens just before serving.
Note: Rub salad ih... I i'h garlic before fillir,c
ANNE MACKEY


FALL FRUIT SALAD


1 package lime or lemon Jello
1 cup hot water
12 cup cold water
2 tablespoons lemon juice
.2 cup mayonnaise


t teaspoon salt
1 cup diced apples (peeled)
% cup seeded red grapes
cup chopped walnuts


Dissolve Jello in hot water. Add cold v...it,. mayonnaise, lemon juice and
salt. Blend I'.-.l-i'1i Pour into freezer tr.,. Quiii chill in freezer for 15 to 20
minutes or iiIrl fIniii at edge and soft in iit r Turn, mixture into a bowl and
whip unril flufff. Fold in fruit and nuts. Pour into molds or bowl and chill (not
in freezer) for 30 to 60 minutes, Can be further garnished with grapes, cut-up
pears and plums.
CLAIRE EDDY


FR(OZE/ FRUIT SALAD


can (303) fruit .... L il. drained
package lemon Jello
cup hot water
'.ilrb I .....i lemon juice
cups small marshmallows


(' cup maraschino cherries, cut in
half
1 3-ounce package cream cheese
12 cup mayonnaise
1 rup whipping cream (use Dream
Whip)


Dissolve Jello in hot water and lemon juice, add syrup from c.,cktail: pt
aside to cool to lukewarm and .liictl. thickened. Mix cream cheese till 4nmth,
then blend in mayonnaise. Add .lello mixture and foldl lIr th.r Add marsh-
mallows, cherries and fruit cocktail. Fold .Il.Lc,'th.-r .iitil Il.i'ndrc. well. Whip
cream until it forms stiff peaks, then fold int .. ..t.lh mixture. Fold over cracked
ice and water until mixture begins to stack, spoon into mold or pan and freeze.
Can be used for several days if kept frozen.
LEE PHILLIPS









Sl'PIC SALAD MOLD


I can spiced pineapple chunks
()ole) drained
2 packages lemon gelatin
2 cups l.-.llnr' water


1 can mandarin oranges (drained)
1 carton cottage cheese
1 cup sliced celery


Drain syrup from pineapple and add enough water to make 1% cups.
Combine gelatin and 'l lhiiL water. Stir to dissolve and add cold lihiidl. stir-chill
to syrupy. Remove spices from pineapple, fold into gelatin along with oranges,
cottage cheese and celery. Pour into 1 i quart mold and hill until firm. IM.r,
on salad greens and top with salad dressing.
LYDIA I-lSHEI'


HAWAIIAN JRIRIT SALAD


a: cup miniature marshniallows
' cup maraschino cherries (cut in
half)
4 slices canned pineapple (cut up)


% cup Tokay grapes (cut in half and
seeded)
i' cup chopped walnuts


Combine all ingredients in large bowl and mix in dressing just before
serving.

D I:1-.. NI N ,:
1 small package cream cheese
1 tablespoon milk
2 tablespoons mayonnaise
Soften cream cheese to room temperature and mix with milk and mayonnaise
on medium speed with mixer. When lh'i.., chll mixed (a soft cream texture)
add to salad and chill before serving. Serves 6.
CAROL McLEAN


FRO ITl 1) I 111. SALAD


1 package lime Jello
1 cup l..illr, water
1 No. 2 can crushed pineapple
(approximately 1%2 cups)
1 cup small curd ,nit i.- cheese


%' cup ii,. I1 chopped celery
'~ cup finely chopped walnuts
(optional)


Dissolve Jello in boiling water, cool and stir in remaining ingredients. PF.u
into 12" x 8" x 2" pan. Refrigerate till firm.

Fll 's; II N .:
1 3-ounce package cream cheese
1 tablespoon mayonnaise
1 teaspoon lemon juice
Spread on top of salad when firm. Decorate with walnut halves and mara-
schino cherries. Serves 10 to 12.
N.\NI Y NEWTON










LIME JELLO SALAD


1 cup ."llirir water
1 package lime Jello
1 small cake cream cheese
2 heaping cups miniature marsh-
mallows
1S cup sugar pinch salt


2 teaspoons lemon juice
1 small can crushed pineapple
1 small can Pet milk, whipped
1 cup black walnuts
(chopped fine)


Mix water, Jello, cheese, and marshmallows together and cook over low
heat, stirring constantly until marshmallows are all ihl-..ilt.l Remove from heat
and add -IL.n. salt, lemon juice, and mix well. Beat Pet milk stiff and add to
mixture. N \, idd pini appl, and be slr. t, mii. -ii\ Iv Ihiril well. Add the walnuts
last. Pour into large bowl and put in I .fr-c. rt.,i t.. 1.I1.
SOPHI \ SHAIN


MRS. BROOKS' 7-UP SALAD


1 package lemon IIll,
1 8-ounce package cream cheese


1 cup hot water
1 teaspoon sugar


Add hot water to Jello, cheese and sugar. Beat with rotary beater till
dissolved and smooth. ADD:


' cup chopped pecans
1 small can crushed pineapple
1 small bottle 7-Up, poured slowly
(about 7-8 ounces)


/4 cup chopped cherries
1 teaspoon vanilla


i hill at least 2 hours. Serves 1 -.*n*r..-I.', tho' can :;i*il. serve 6 because
it is rich. This is rather a dessert-.l.il .I iil -specially nice to serve for lunch
with ham slices and rolls or assorted liih sandwiches. No dessert needed tho'
cookies might be nice.
SHIRLEY KELTON


MARINATED BEAN SALAD


12 bell popper, chopped fine
1 large can Blue Lake green beans
(Del Monte, long cut)
1 can Green Giant peas
1 can pimientos chopped fine
cup celery diced fine
Combine and set overnight drai
flavor is even better two days later.



OR \ NGE

2 packages orange Jello


1 onion chopped very fine
1 L: Ir I. leave whole and pick out
Salt and pepper
2 cup corn oil
% cup vinegar
'i cup sugar
n before serving. Truly delicious and

CHICK KILLEN


SALAD

2 cups boiling water


Mix the above ingredients. Put in refrigerator. As it becomes syrupy ,.hil,
with mixer until fr'.thv. Add 1 pint pineapple sherbet, I small can crushed
pineapple, drained, and 1 can drained mandarin sections. Chill in refrigerator.
MARTHA MILLER










H)ORSERAiDISH RING


1 I'.I k.iti lhonon gelatin
1 up biInli water
/ cup cold water
2 tablespoons vinegar


14 teaspoon salt
% cup horseradish
(mild preferred)
1 cup whipped cream


Dissolve gelatin in .-.llinw water. Add cold water, vinegar and salt. Chill.
Wh.-r -.lihhtl thickened add horseradish and fold in whipped cream. I',ur in
L'ri. .-i rinig Inild. Serve with baked ham or beef; in fact, good with any kind
,,f i.. it S.-rv.-- 12.
CHICK KILLEN


LIME GELATIN CHEESE SALAD


1 >.uik igr lime gelatin
1 cup hot water
1 cup chilled v:i n l: iltel milk
2 tablespoons lemon juice


1 8-ounce package cream cheese,
softened
2 cups cottage cheese
1 cup crushed pineapple


Dissolve lime gelatin in hot water. Whip chilled evaporated milk with lemon
juice in small bowl of mixer. Add softened cream cheese to this. Beat until
smooth. Combine gelatin, whipped milk and cheese, cottage cheese and pineapple.
Pour into greased mold. Chill until firm.
ALICE MATHIEU


JELLO SALAI)
2 packages lemon Jello
2 cups of Ilinig t;it er (stir until well dissolved)
Add 2 cup, ,-f 7-lip -chill until it starts to thicken.
now add 1 '21n.,unrie can of well drained crushed pineapple.
1 cup or more of cut-up marshmallows.
2 or 3 bananas, diced
Pour into a mold and chill
SAL'r E. (Top with this dressing, cooked and chilled)


/2 cup sugar
2 tablespoons of flour


1 cup of pineapple juice
(drained from pineapple)
1 egg, beaten


Cook, stirring constantly until it bubbles. Remove and add 2 tablespoons of
butter.
HlINNIE VARNER


YUM YUM SALAD
2 cups crushed pineapple
Juice of 1 lemon
% cup sugar
Heat above ,uriI I.. ,t-
.s.ik 2 tablespoons gelatin in % cup cold water. Add to the hot mixture.
VWh'n cool and hI jIriniiii. to set, add 1 culp l'rit..I American cheese and pint
cream, whipped -tiff I'.iII into mold and r frSfe..lat,, to set.
I)RESSING:


% u tp ini:,avnnaise
1 tabil ,i.,n chopped celery


1 tablespoon i hoppl green olives
1 teaspoon ,niiwi, ini JOAN SNYDER










\I I.TED SALAD

Chrp leaf lettuce in medium size salad .!rnl. add 3 to 4 green onions, chopped.
Fry 2'1 to 3 pieces of bacon until real crisp, remove from heat, drain bacon.
Add equal amounts of vinegar and sugar to bacon drippings. Crumble about
1 piece of bacon over lettuce mixture. Heat vinegar, sugar and bacon drippings
and pour over lettuce and onion while hot.
ESTHER SIMPSON


M\1 I)DED TI %A SALAD


2 cans White Star tuna (solid)
1 large bottle tu.ff'.l olives (6-ounce)
1 cup diced celery
6 hard cooked eggs


2 tablespoons Knox gelatin
8 t.11li )....., cold water
I can chicken broth
1 cup mayonnaise


Place tuna in a colander and pour I..rIiig, water over. Drain. Dissolve
relatin in cold water and add boiling broth. Let stand .i.hlll, until cool. Add
rT-na.LrrL' i,,vIr.il-. place in mold (sometimes I use a loaf pan and slice the
salad), and store in refrigerator until ready to serve.
TlI'IDE REDMAYNE


21- Ot R SALAI


No. 2 can (Z2" cups) pineapple
tidbits
one pound can (2 cups) pitted
white cherries
egg yolks
tablelpouns vinegar
tablesploons sugar
l)ash salt


tablespoon butter or margarine
medium .,r ,,,f--. pared and diced
cups tiny marshmallows or
large ones cut in I,-hthl
cup halved maraschino cherries
(optional)
cup whipping cream, whipped


Drain pineapple, reserving 2 tablespoons syrup. Drain cherries. In top of
double boiler, beat egg yolks slightly; add reserved pin ai IIil. -. rup, the t'. ii,-rar.
sugar, salt and butter. Place over hot, not )'.1i, ir., cook, Ill riII
constantly, until mixture thickens slightly and i'. ,1. coats a spoon ( it.lit 12
minutes) (Cool to room '. mi, i .11,.. Combine well-drained oranges, lii.|1 1.
cherries and the marshmallows. For color, add maraschino cherri- I'..r
custard over and mix ,-ritlly. Fold in hipp,.,l i.r. am. Pour into a serving bowl.
Cover and chill 24 hours. Trim with 1 ,l I,.mii, slices and watermelon balls.
Serves If to 8.
JANET FULKS


FR( I I II LIME WALNUT SALAD


1 large or 2 small packages lime
.Jello
1 cup boiling water
1 No. 2 can crushed pineapple
Dissolve Jello iin I..ilrlin water.
ingredients. Turn out '.*. % ix4 loaf
firm, unniold or leave in pan. Frost top
halves.

FROST NG:
1 3-ounce package cream cheese
lt I 1' b mayo annise
I1", r: I ,, I h iat until smooth.


1 cup small curd .1c. cheese
I' cup finely sliced celery
1 tablespoon hi,..p.,l pimiento
I cup Diamiond walnuts
Cool until -;.ir 'l.. Star ii I' mni inr i
pan rinsed in cold water. I' 1l!1 \\I .
(recipe below) and decorate with walnut



1 teaspoon lemon juice

BETTY KILGALLON










24-HOUR SALAD


I laIrge can pineapple, drained and
cut up
1 large an Queen Ann cherries,
drained
DRESSING:
4 egg yolks
Juice of one lemon
il cup cream


%2 pound marshmallows, cut up
1 cup chopped pecans
1 small can fruit cocktail, drained



2 tablespoons sugar
' pint whipping cream


Cook lr...-in ingredients until thick, stirring often. Cool. Mix over salad
and let stand I -.2 I hours, covered, in refrigerator.
ANN KNIES



BARBIHEUE SAUCE


1 envelope Lipton Onion -wiul. mix
1% cups water
% cup vinegar
% cup butter or margarine
V4 cup sugar


2 tablespoons prepared mustard
2 teaspoons salt
1 teaspoon pepper
I cup catsup


Combine all ingredients except catsup and simmer 10 minutes. Add catsup.
Stir. Heat. Makes 1 quart.
CAROI WILLIS



( Il( l N BARBECUE "WAISTLINE" SAl ( I'

3 cups tomato juice 1 teaspoon sugar
1' cup vinegar 4 teaspoons prepared mustard
2 sliced onions 1 teaspoon pepper
3 tablespoons W\.. .rt-i .-hJi Sauce 2 teaspoons salt
t cup catsup
Combine all above ingredients and stir well. Place desired pieces of chicken
in shallow pan and pour % of sauce mixture over chicken. Bake in oven at 325
degrees. Baste chicken with remainder of sauce about every 20 minutes. Cook
1 hour or urtil tender. This recipe enough for 1 medium chicken for larger
1' inliriti- double recipe.
ANN MAC'KKEY



O(RII.NTAL BHRII'( I E SAUCE


% cup prepared mustard
% cup molasses
cup vinegar


/ cup soy sauce
1 can (8-ounce) crushed pineapple
% teaspoon ginger


I'.iiIninI mustard and molasses in a small bowl. Stir in remaining nrircdi-
int.. mix well. Heat. Add cooked meat; keep warm. Or, use -as a sauce, or for
brushing on meat and poultry during grilling or broiling. Yield: 2% cups sauce.
SUl.tPlHIA S11AIN










BOILED I ( 1)RI'11 NC


2 hard-boiled eggs
Remove yolks and mash with:
1 or 2 tablespoons butter
2 or 3 teaspoons sugar
Salt and pepper


t teaspoon dry mustard
Add % cup garlic wine
V mn'l 11-


Heat and stir to melt butter. Serve over lettuce. (E-I ...' iliv delicious over
Boston lettuce.)
i.l'l: IF SNYDER


HIOT I1.4 \Nl)Y S'AI'CF


Scup soft butter
1 cup sifted confectioners aueaar


1 etg beaten
2 t tab lel-poons brandy


With electric nixer at medium i.. I heat butter until creamy;: 1.1 ll.1.r
gradually, heating until light arnl 11.ii; itnt in e 'g; ref rigerate. \',..' 1.
minutes before dessert tinie turn sauce into double boiler; add brandy; heat,
stirring Nccasonally, until hot. Serve at once over ice cream or fruitcake.
Makes 8 itrvings.
JACQ UEI.INE PACKA ,I)


CRANII RRY-OR %NGE-MAR.M1ALAEI' SAIU(I:


4 cups whole fresh or frozen
cranberries
2 cups sugar


1 cup water
1 cup bitter orange marmalade


Combine first 3 ingredients and cook gently until cranberries pop. Add
marmalade. Let mixture stand in a warm place until the marmalade softens
and can he stirred in. Then chill until stiffened. 8 servings.
LOLO PENDIETON


( R mNI RRY \I ril RED WINE SAI'CE


1 can cranberry jelly
1 cup red wine
2 cup sugar


'4 teaspoon allspice
4 ... ., ; loves
,I 1 .,: i to thicken


Place. r ,.1.. ,,'. jelly in saucepan to melt, add ,.i,' sugar, and spice and
heat to '- .l,: I..~In' Thicken with cornstarch to thii, gravy consistency. If
you have a blender the easy .i. is to place the first 5 .i...!;t. ,r in the blender
for a few seconds until well blended, heat and thicken. This sauce is marvelous
over roast chicken, turkey or cornish game hens. Serve hot.
\lYI1 i,E ANDERSON


GARDEN SALAD 1)Rl rsF i(
1 can tomato soup cup sugar
i cup vinegar 2 teaspoon pepper
L teaspoons salt 1 '.I ..... prepared mustard
1 small onion minced fine 1 cup salad oil
b' teaspoon paprika 1 clove garlic minced fine
Mlix all in mixer or blender and put in quart jar. Shake well before using.
Best on lettuce wedges or mixed green salad. Keeps will in refrigerator
NORMA WINTERS









"FOOL-PROOF" HOLLANI)AISE SAUCE

3 egg yolks % teaspoon cayenne pepper or
1 tablespoon lemon juice teaspoon dry mustard
,i pound sweet butter
Put into blender, egg yolks, lemon juice and pepper or mustard. Cover
container and flick motor on and off high sp.eed. In a small saucepan heat butter
to bubbling, but do not brown. Remove cover of container, turn motor on high
and gradually add the hot butter. Then add the following sauce to the above.

BIl XRNAII SA'(CE
2 tablespoons white wine 2 teaspoons chopped shallot or
1 tablespoon tarragon vinegar onion
2 teaspoons chopped fresh tarragon or 't teaspoon freshly ground pepper
1 teaspoon dried tarragon
In a small skillet combine above ingredients. Bring liquid to a boil and
cook r ipidly until almost all the liquid iiI'.' 1, -. Pour remaining mixture
into Hollandaise sauce in the blender container. Cover and blend on high speed
for -1 seconds. Yields about % cup.
LILLI BOLLINI;ER




MANGO CHll I NEV

5 pounds half ripe mangoes, sliced 2 tablespoons whole cloves
5 pounds sugar '1 pound Sultana raisins
4 small red peppers 4I pound preserved ginger
'I pound garlic 1 quart vinegar
Peel mangoes and cut in slices about t/ inch thick and 1 inch long. Bring
vinegar and sugar to boil. Add other ingredients and cook the mangoes until they
are transparent. Put fruit and syrup in sterilized jars. Leftover syrup may be
used to pickle pears, apricots or peaches.
CYNTHIA PHIIIMRlE




Oil. BI Ii(l lIE SAUCE

1 cup oil i4 teaspoon ground cloves
2 tablespoons paprika 1 garlic clove (cut in half)
Marinate chicken parts or broilers 2 to 3 hours, then baste as ai.rndll
Drained chicken livers marinated in this sauce for 2 to 3 hours and then
broiled or sauteed. Can be served hot with toothpicks as an appetizer. This sauce
can be kept in refrigerator for several months.
VIRGINIA KENNEF:









CALIFORNIA RAISIN SAUCE
% cup light or dark raisins %I cup brown sugar, packed
% cup water 1 tablespoon cornstarch
% cup port wine or currant jelly Dash salt
% teaspoon grated orange rind Dash allspice
cup orange juice
Rinse raisins. Add water, wine, toran;i rind and juice; bring to boil. Blend
4ugnr with cornstarch, san. nllspice: stir into orange mixture. Cook. stirring,
until clear. Serve hot on 'br'-ld ,.r baked ham or on sliced tongue. Mai:e> I'i
cups.
JA'lKI LINE PACKARD


RADISH SAI'( I. 'FOR GREEN VEGETAB.1 ES
20 radishes, thinly sliced 1 teaspoon sugar
2 tablespoons wine vinegar V4 cup sour cream
% teaspoon pepper
PHYLLIS BONNELL


ROQI:IT RT CREAM I)RSSt:I(.

% cup crumbled Roquefort cheese cup mayonnaise
1 package (3-ounce) soft cream 1 tablespoon lemon juice
cheese 1 tablespoon wine vinegar
'A cup heavy cream
Blend first two ingredients, beat in heavy cream and when blended stir in
m.lvrinnaii.t. lemon juice and wine vinegar. Makes about 1% cups. (If you like
lunmp if hi-e,. in the finished product crumble a little more (114 ounce
package) Roquefort into the mixture of cheeses and cream to be blended along
with the last ingredients.) Good on greens or vegetable salads.
MICKEY HAGEN


QUICK SOUR (.RI:M DRESSING

cup sour cream % teaspoon salt
2 or 3 dashes black pepper 1 teaspoon cider vinegar
1% teaspoons sugar % teaspoon prepared mustard
luptional)
Put all ingredients into a mining bowl and stir until well blended. Delicious
on baked potatoes or coleslaw. Makes % cup.
JO KROLI.MAN


SOUR CREAM DRI.sING; FOR BAKED POTATOES

1 tablespoon finely chopped onion 1% teaspoons sugar
1 tablespoon butter % teaspoon salt
1 tablespoon flour Pepper
% teaspoon vinegar 1 carton sour cream
Saute onions in butter in top of double boiler until tender. Add flour until
smooth by stirring. Place over ,huilini water. Add sour cream and cook until
thickened, stirring constantly. Add sugar, salt, pepper and vinegar.
PORTIA KOVACS









SP\(.HETTI-CLAM SAUCE
Heat % cup butter. Add 1 can minced clams, 1 cup chopped scallions, 4
finely minced cloves of garlic, salt and pepper to taste. Pour sauce over 8 ounces
hot drained spaghetti. Cover with grated Parmesan cheese. (To keep spaghetti
from sticking, use 1 tablespoon oil for every quart of water.) Cooking time for
sauce, 25 minutes. Serves 2.
NELL TAYLOR


TERIYAKI STEAK SAUCE


% cup soy sauce
2 tablespoons brown sugar
1 clove garlic finely chopped
1 tablespoon finely chopped fresh
ginger root or 1 teaspoon ground
ginger


% cup chopped onions
cup water


So:Lk meat at least 2 hours or overnight in the above ingredients. Cut meat
14 inch thick. Can be cut into 1 inch by 6 inch and put on skewers. Co,-.k on
barbecue grill.
BARBARA CASSEDAY



T IHOI'AN D ISLAND DRESSING


2 cups salad oil
3 egg yulks, unbeaten
% cup vinegar
% bottle chili sauce


1 onion
3 hanrd-biled eggs
2 pimientos
% green pepper


Stir oil into unbeaten egg yolks 1 tablespoon at a time, beating constantly
(low speed on electric mixer). When thick, cut with a little vinegar until all oil
is used. Stir in chili sauce. Ch.ip the onion, eggs, pimientos and green pepper
and add. Salt and pepper to taste.
PEG HINMAN


GREEN N (.OD)I)ESS SALAD I)RESSIN(;


1 clove garlic
% pint sour cream
14 cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons garlic vinegar
2 tablespoons eschalot vinegar


1 small tin anchovies
(chopped or mashed)
2 tablespoons minced parsley (more
may be added)
Salt and pepper to taste
1 teaspoon sugar


Mash garlic in salt; blend with remaining ingredients. Chill. NOTE 2
tablespoons heavy cream, or 2 tablespoons undiluted evaporated milk may be
substituted for sour cream. Also more mayonnaise may be added if you prefer
a thicker consistency. Excellent with tossed greens salad.
DODIE GRAFTON








Ofc~:4.d' C4uZL
















5
Seafoods...









( 1\I 1( 111


1 pounds fillet of sole Juice of 9 limes
Cut fish into small squares and soak in the lime juice for 1 hours. Serve
with the I' .11... Ira sauce and crisp toasted I.. r1 ill.I
SAI'CE: 1 large onion, finely minced; 16 green olives, chopped; 2 tablespoons
liquid from olives; 3 tomatoes, peeled and finely chopped (with juice; if tomatoes
are not summer-ripe you may need to add canned tomato juice); -, cup tomato
ketchup; scant cup olive oil; 1 teaspoon oregano; about 2 teaspoons salt; 5
dashes tabasco sauce. Mix prepared fish with sauce and chill v IIl

PHYLLIS II:NNEIl I.



Ill R ItBROILED) II ll 11 'I

2 pounds halibut steak, 1 inch thick i teaspoon coarsely ground pepper
cup butter or margarine 4 teaspoon dried thyme
2 tablespoons minced onion c teaspoon dried tarragon
teaspoon salt 14 teaspoon dried basil
1 garlic clove minced 14 teaspoon dried parsley
1 tablespoon lemon juice
If fish is frozen, let stand 30 minutes at room temperature. Place fish in
broiler pan without rack, lined with aluminum foil. Cream butter with onion,
seasonings and herbs. Add lemon juice, little by littl. mixing Ih.rl.... ul- after
each addition. .'S.r .1.. half the herb butter over fish. Broil in preheated ).V..ril 2
inches from heat, 3 minutes for fresh ',,,hIiih 5 minutes for partially thawed
frozen halibut. Turn carefully, spread remaining herb butter over surface. Broil
3 to 5 minutes longer or until fish flakes .,-Il:. with a fork. (Do not overcook).
Remove to serving platter. Spoon sauce from pan over fish. Makes 4 to 6 serv-
ings.
MARIAN s.\ N D.F RE I Y



FLOUNDER HYANNIS

2 pounds flounder fillets % cup sherry
1 pound or 1 can shrimp or 1 small '1i cup buttered crumbs
lobster salt and pepper to taste
2 cups thin cream
Trim fillets, place in I'r,.iiic pan and cover with thin cream. Add sherry and
season with salt and pepper; cook 5 or 6 minutes on top of stove. Remove to
baking pan and add shrimp or lobster meat. Bake in 400 degree oven until cream
and sherry are thick. Add the buttered crumbs. Place pan under broiler. When
sauce bubbles and browns in spots, remove from heat. Garnish and serve.

MARGE POWERS









()OLIN A LA MORNAY

(Fillets of Fish a la Mornay)


2 pounds fish fillets (haddock, cod or
red snapper)
1 cup white wine
I teaspoon salt
% teaspoon white pepper


Bechamel sauce (given below)
14 cup grated grujere or irilI cheese
1 cup bread crumbs
2 tablespoons melted butter
Salt and pepper to taste


Place fillets in a saucepan with wine, salt, white pepper; simmer 10 to 15
minutes .1 I., .",iiIc in thickness. While they are pr.achinp, make the sauce and
add the gr,..l I lI-, Remove the fillets carefully to a hat-pr',,.f platter. Add
the wine to the sauce, stir slightly and pour over fish. ('.- r with a thin layer
of bread crumbs. Sprinkle with butter, salt and pepper. Place in a hot oven
(450) for 5 minutes.

Il ( II \%1 1. SAUCE

(French white sauce)


Melt butter and stir in flour. When blended, add milk and continue stirring
until sauce is thick and smooth. Season with salt and pepper.
:YAVI'll E ANI):KSN



CRAB MEAT AND).LOUSE


2 t;ill .-p.i"..i, butter
2 tablespoons flour
1 cups milk, scalded


1 teaspoon salt
% teaspoon pepper


cup mayonnaise or salad
dressing
% cup ketchup or chili sauce
1 teaspoon prepared mustard
% teaspoon celery salt


2 cups flaked, cleaned, cooked crab
meat
4 slices bacon, cooked
Diced pimiento (optional)


Blend first 4 ingredients. Spoon crab meat into 4 shells or ramekins; top
with bacon, cover with sauce. Place under bri-.,rr until bubbly and glazed.
Garnish with diced pimiento. Serve mnir,.lh.iIl.. Makes 4 servings.

.I \P.EF POWERS


CRAB MEAT IMPERIAL


1 green pepper, finely diced
2 pimientos, finely diced
1 tablespoon dry mustard
1 teaspoon salt
' teaspoon pepper
2 whole eggs


I uip i[ i ;i\ ri. 'i
2 p. k.lw.-* k ini r.Lb Meat (6
,urinc ..ch fr,.rt, more if
desired)
P:il iik.i


Mix *'.enyithlinri Tl 'ether except crab meat. Mix crab meat I.rntll with
fingers so it isn't hi,,kr-rn Combine and put into casserole. Spread a little mayon-
naise on top and sprinkle with paprika. Bake uncovered for 15 minutes in 350
degree oven.
BILLIE .INDER








KODIAK I1 VII I I) kING C:RAB


5 cups fresh or canned crab nieat
'2 Cp cuphopped celery
V' cup chopped onion
3 slices chopped bacon
.l cup chopped mushrooms


2 tablespoons soy sauce
Salt and pepper to taste
I tablespoon flour
1 cup water
1 cup cracker crumbs
4 cup melted butter


Braise bacon until brown, add other ingredients except crumbs and butter.
Saute with flour and add water. Stuff hard crab shell, "Ip -'il t.pI with crumbs.
Top with melted butter. Bake or broil until brown on 1t.I. '-': I1 to 8.
EVE BUESCHER


1 po pounds cooked, cleaned shrimp
Scupl butter
3 cups hot, cooked rice


3 firm baananas
2 cups Creole Sauce


Heat shrimp in the top of a double boiler over hot water. Melt butter in a
large skillet. Pecl bananas and cut crosswise into halves. Fry in hot butter over
low heat, turning to brown evenly. Remove from heat, sprinkle with salt, and
keep warm. Make a bed of rice on a large heated platter. Arrange bananas
around the edge and -hi ii. on top. Pour part of sauce on top. Serve remainder
of sauce on the side. \1 i.. 6 servings.

CREOLE SAUCE


1 medium onion, chopped
1 medium green pepper, chopped
1'3 cup cooking oil
1 teaspoon sugar
1 teaspoon salt


14 teaspoon pepper
1 16 ounce can of tomatoes
2 tablespoons cornstarch
2 tablespoons water
1 package McCormick Chili
Seasoning


Heat cooking oil in a skillet. Add onion and green pepper. Brown lightly,
add Chili Seasoning, sugar, salt, pepper and tomatoes. Cook over low heat,
stirring occasionally. Mix water with cornstarch, stir into sauce. Cook 5 minutes
longer, stirring constantly until thickened. Makes about 2 cups.
BARBARA CHARLES


HOT TUNA SALAD


1 can creamed chicken soup
1 can tuna
1 cup diced celery
14 cup 1,,1 I. chopped onion


Salt and pepper
I2 cup salad dressing or mayonnaise
3 hard cooked eggs sliced
1 cup crushed potato chips


Mix soup, tuna, ..1h a1., onions, salad Ii1.-I inL .,i.l seasoning .L', th' I. fold
in egg slices. Pile lIchtll in a casserole diih. pi ml, with potato chips. Bake
in a very hot oven -f I-,, degrees for 25 minutes.
LEE LOMBARD


II I \ ll' JAMBA LYA







T''NA-VE(. 1 I.\11.I PIE


I No. 2 can peas
I No. 2 can potatoes, diced
1 7 oz. can tuna fish
1 pimiento, ll.I i.,l i,.ptional)
1 teaspoon in rllr l fl.kl Is
1 package piecrust mix or canned
biscuits


1 cup grated cheese
2 teaspoon salt
it -l ,- r I,. 11. r
2 1i.1, ...1..ri '. ] from tuna
2 t:l.. -p,,',.n- 11I.-I
4 ,, nIIi.t I i f'l.l vegetables


Drain peas and potatoes and set aside -% cup of the liquid. Drain tuna,
I.-.Ir ;r, 2 tablespoons of the oil. Combine tuna, peas, potatoes, pimiento and
.. .... 1 l'rn into a greased, shallow baking dish. Mix together I.lii. salt, p'.l;p'.!
in a -ni, 11 'ii. Il':, Stir in oil from tuna to form a smooth paste. Blend in
vegetable liquid and cook, stirring constantly, until thickened. Pour over tuna
and vegetable mixture. Cover with pastry, made .. liii:. to directions, or cover
with biscuits. Sprinkle top with grated cheese. IHI, ii 1 a 400 degree oven for
30 minutes or L!I1 pastry is brown. Serves (i.
MAT. : HALL


II \VAIIAN TUNA RICE I)1 1 (.11


2 cups cold, cooked rice
1 can tuna fish (drained)
I No. can pineapple rli. .i


r"-...,lh white sauce to bind the
tuna-rice mixture together
% cup brown sugar


Place pineapple rings in baking dish and top with a scoop of fir nil. -pa. kdi
tuna-rice mixture. Sprinkle grated American cheese over rice InIIiI'I|- Mix
brown sugar with juice from the pineapple. Spoon this over mounds. Place in
350 degree oven for 20 minutes. Baste with sauce once or twice. Size 21' can
has 10 pineapple slices and there is sufficient tuna-rice mixture for this amount.
1 'N I IIIA I'IDIIIMt RE


%1 \ IO()I) I' I) Po)1 RKI


1 (;6' or 7 ounce can tuna
1 6% ounce can crab meat
1 5 or 7 ounce can shrimp
2 tablespoons French dressing
1 cup diced celery
A cup diced cucumber


2 tablespoons chopped radishes
1 tablespoon capers
2 tablespoons lemon juice
% cup mayonnaise
Salt, pepper and p.qi'rk.a to taste


Flake tuna and crab meat. Remove black vein from shrimp; mix with tuna
and crab meat; add French dressing. Chill 15 minutes. Add remaining ingredi-
ents, toss lightly. Serve on crisp lettuce cups. Makes 6 servings.
BETTY BRUSSTAR


(:111\ I .I. NOODLE ( \sI ROLE


can cream of mushroom soup
cup water
3 ounce can chow mein noodles
61/I or 7 ounce can tuna


1 cup sliced celery
% cup salted toasted cashews
1 cup chopped onion
Dash of pepper


Combine soup and water. Add 1 cup chow mein noodles, tuna, celery,
cashews, onion, pepper. Toss lightly. Place in ungreased lOxaxl inch baking
dish. ."' -ra I. remaining noodles over top. Bake in moderate oven !'17 degrees)
for "lriil minutes. Makes 4 or 5 servings.
DOROTHY BAl NHART










SI RI MP JAMBALAYA


3 slices bacon, diced
3 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped parsley
3 tablespoons chopped green pepper
1 tablespoon flour
4 cups tomatoes


1 teaspoon salt
F:.\\ grains cayenne
1 teaspoon chili powder
3 cups cooked rice
2 cups cooked shrimp
Mushrooms, if desired


Fry bacon in heavy skillet, then remove bacon to another dish. Put onion,
celery, parsley, pepper, and mushrooms in the .kill.-t, and cook and stir until
onion is yellow. Add flour and stir until slightly brown. Add tomatoes, salt,
cayenne, and chili powder. Cook slowly until thick (an hour or in..ii. Add
rice, shrimp, and bacon; stir \i II. reheat and add more seasonings if hik-d. D ouble
recipe for company. Cooked ham, chicken, sausage, tongue or oysters may be
used in place of shrimp.
\1ARIAN SA NDSBERRY


PINK TURTLE


medium thin slices of turtle steak
clove garlic
." h.1 t,'nllm n
Flour to roll turtle in
Mushrooms (optional)
Salt and pepper to taste


1 can cream of mushroom soup
(or favorite soup)
2 cups milk
Paprika to color


Brown in a heavy iron skillet in shortening with the garlic. Pour the soup
and milk mixture over the turtle. Add paprika to color the sauce a pink color.
Bake at 300 degrees until very tender, between 2 and 4 hours. Add mushrooms
if desired. Serve with rice.
PAT'IhICI \ I xl E .:S



HURRIED D sIRIlIP (CAsI ROLE


pounds uncooked, deveined shrimp
medium onion, chopped fine
celery stalks, chopped fine
tablespoons Mazola oil
tablespoon curry powder (or more
if desired)


tablespoon tomato ketchup
can cream of mushroom soup
small can button mushrooms or
black mushrooms (optional)
Salt and pepper to taste


Heat oil in skillet. Brown onions and celery lightly. Add curry powder and
tomato ketchup. Add shrimp, cook lightly. Turn to simmer and add mushroom
soup. Water may he added and finally the mushrooms. Keep warm and serve
with boiled rice. Serves 6,
ALICE BULKELEY











cup oil
% cup wine vinegar
2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper


BAKED SNOOK
1 can tomato sauce
% bell pepper, chopped
6 Spanish olives
1 onion, sliced
1 lemon, sliced


Place skinned fish in baking dish with oil, vinegar, garlic salt, salt and
pepper. Marinate overnight. Turn fish over and marinate other side until ready
to cook. Pour 1 can tomato sauce over fish; add bell pepper and olives. Slice
the onion and arrange on top of fish alternating with lemon i.l Cover. Place
in 375 degree oven for 1 hour. Uncover and bake % hour more.

JOAN WOJIt'1-:< HIliiWKI




TU NABU R l. RI


1 can tuna
1% cup celery, diced tin-ly


1 teaspoon onion, .1. *-., finely
2 tablespoons salad dressing


Mix all ingredients together and place on 8 halves of hamburger buns. Place
under broiler a few minutes. Serve with pickles.

HELEN KAAT




SHI-IM4IIP OR LOIM II It LOI I,% ILLE


1% cup butter
1 clove garlic, quartered
(optional)
4 teaspoons chopped parsley
1 No. 2% can tomatoes
i' .- cups)
1% cup flour
% cup cream


2 tablespoons \V.n,-i -ti .hl sauce
i cup sherry
Dash of Angostura bitters
(optional)
4 cups shrimp or lobster, cooked
1 pound mushrooms, sauteed (large
can)
Salt and pepper to taste


Melt two tablespoons butter, add garlic and cook slowly until -. I ili' is golden
brown. Remove L.,OI. Add parsley and 3 cups tomatoes to garlic butter and
cook for 5 minutes. Mix flour with remaining tomatoes, forming a smooth paste,
add to first mixture and cook 2 minutes longer. Add cream, mixing .all, then
add the Worcestershire sauce, sherry, and bitters. Rl ril. cook 5 minutes and
add to mixture the shrimp or lobster and mushrooms; add salt and pepper to
taste. Pour into 2 quart casserole and sprinkle with bread crumbs; dot with
butter. Isakr- 20 minutes in 375 degree oven. Serve with white rice. Serves 8.

TRUDE REDMAYNE











SHRIMP FIESTA


12 ounce (bottle or can) beer or ale
onion
1 sprig parsley
1 lemon wedge
1 bay leaf
1 teaspoon salt
2 pounds raw shrimp, peeled and
deveined


2 tallespmrns flour
1 ian iX ,unce) tomato sauce
4 tall.;r ,,.,ns? chopped gallonsns
1% teaspoon hot pepper sauce
teaspoon nutmeg
Pinch of sugar
2 tablespoons butter or margarine


Hir lLt beer, onion, p, -I-b leni.'n wedge, bay leaf and salt to boil in kettle.
Add shrimp. -}rnlrr to b,1nl Iai:ni. re'luce heat and simmer 5 minutes. Strain
liquid, reserve. Melt 1littri i, -kill-t. add flour, stir to a smooth paste. Add
shrimp liquid, tomato sauce, scallions, pepper sauce, nutmeg and sugar. Cook,
stirring constantly, until mixture thickens and comes to a boil. Add shrimp,
reheat. Serve with hot buttered noodles. Makes 4 to 6 servings.
SUE SENNrll'l


HIRI1II' FRIED RICE


2 cups cooked, cleaned shrimp
chopped coarsely
% cup salad oil
2 slightly beaten eggs
1 teaspoon salt


1 t.l.1.--i.....ri soy sauce
I'i.ipli' t. taste
4 i ii aw, .ked rice
3 -. .,Ili.i., chopped


Fry shrimp in oil in large deep frying pan over high heat for 1 minute,
-thii;rn constantly. Combine 1 .'r'. salt, soy sauce and p I'pr '. add to shrimp
along with rice. Stir rapidly to keep from .ti, kin' for 3 t. :' minutes or until
rice is heated Iin..., h Garnish with chopped -, 1,.o. and serve at once. Serves
5 or 6.
JULIA lI -: riR: .NMI


WILD RICE & I RINMIP CASSEROLE


can cream of mushroom soup
t.al.h. "i....n- : h.i.i, .I green pepper
I.dl *.I .....'i ,,li['.r, l onion
1.1i., -i.....-- melted butter
cups cooked wild rice (% cup dry
wild rice equals 1A% cups cooked
wild rice)


tablespoon lemon juice
teaspoon W -.' ht -'.I .I.'l- sauce
teaspoon dry mustard
I, -, .n 1 pp i.-r
cup cheese, cubed
pound uncooked shrimp, cleaned


Mix all iii,..1c 1. i0t. together '1i. -ILhl.i. Pour into greased 1 quart casse-
role and lik. .' ': .l .:gree oven f.i :- .. minutes. Remove and serve. Makes
four servings.
;l1:.\, I1 MUNTER


ASPARAtGUS &. S1IRIIlP ( \ 1 ROI) I


2 packages frozen asparagus
(cut in iin. r i1
2 cans i .ini, r mushroom soup
i4 pound Cheddar cheese


pound cooked shrimp
1 pint oysters sauteed in butter
(optional)


I'l..- asparagus in ,,1-,.. i-,1 -hallow casserole dish; pour one can of undi-
luted soup over it, cover .v t Iiiin I and oysters. Add second can of soup over
this. Cover with thinly sliced cheese. Bake in 350 degree oven 30 minutes or
until bubbly. Serves 8.
SHIRLEY IIINI1V'\









.MIRIMIP N 1 1' K1 R(,

3 cans frozen cream of shrimp soup % bar sharp Cracker Harr-l cheese
1% pounds cooked shrimp (grated)
% soup can of milk % cup sherry wine
Combine all the above ingredients. Cook over low heat for 10 to 15 minutes.
Serve from a chaffing dish over toasted English muffins. Serves 6 to 8.

JOAN LEE JAMES


1 pound fresh shrimp
1 onion, chopped
celery leaves
2 tablespoons butter
I clove garlic
i cup sliced onion


SIIRIMP CREOLE

% cup diced green pepper
1 No. 2 can tomatoes
1 % teaspoon salt
Dash of pepper
Pinch of marjoram
Dash of cayenne


Cook shrimp in l...Ilr,' salted water with chopped onion and a few celery
leaves until shrimp turns pink and curls. Remove shells and clean. M1-It butter
in a heavy ,.. I, iii \dd -., Ii. (run a *....ih i.L through the garlic so it can be
removed), -Ii .I1 .-ii..,r and green pepper. Cook until onions are transparent.
Add tomatoes, salt, pepper, nl.l i,:-i :n and cayenne. Simmer 20 minutes or
longer Add additional salt and pepper as desired. Remove 'ail Ii add shrimp.
Serve on hot '.,iit. rice. Serves 4 to 6.
DALE WAIL



RIGATONI STUFFED WITH SHRIMP


1% cups rigatoni
1 pound shrimp
1 can tomato soup


1 teaspoon Worcestershire sauce
1 teaspoon celery seed
2a cup grated cheese


Co 4. I i. l., i I l.i,.vl, ,salted water; drain; rinse. Cook and clean shrimp;
cut in I, I' I i, .11i -Iol rigatoni with shrimp. Place in one quart casserole.
Combine soup with *.. 1 seed and Worcestershire sauce; pour over rigatoni.
Sprinkle with cheese I' .1 .- at 350 for about 30 minutes. Serves 4.
PAULINE PIERCE



\IITTCHELL'S

1 pint fresh oysters
2 pints milk
% pound margarine


% teaspoon salt
1/2 teaspoon pepper


Place oysters in pan or pot and 1.)iii. t.. ,1 boil uii.L the juice from the
oysters. Cook over moderate heat .iri ...rrn..,. to '-.1 aIiln oysters start to
curl at the edges. Add milk and margarine. Bring to a boil again, stirring
continuously. Remove from heat and serve with oyster crackers.

SARAH WEST









SCALLOP CASSEROLE


1 pint scallops
l% to % cup cream
3 cups soft bread crumbs
% cup melted butter


1 teaspoon salt
V4 teaspoon pepper
1 tablespoon celery seed


Arrange scallops in a greased, oblong baking dish. Add some of the cream.
. i' I ',. remaining ingredients on top. Pour the i r.ILiniri cream over scallops.
(it should come % of the way up on the scallops) .*:1.1r Iik with paprika. Bake
in 375 degree oven 30 to 40 minutes. Four servings.
S'H1A RITTE. SMITH


MIRIMIP CURRY


2 cups cooked shrimp
I / cup minced onion
5 '.,1.1 -.,...I- butter or margarine
1 I. .- ,.... flour
2 teaspoons curry powder
1 teaspoon dry mustard


teaspoon salt
teaspoon pepper
beef bouillon cube
cup water
'.il.1. -'...ihI, tomato catsup
1.1 1 n .II..


Mix all dry ini.'ti. Int, i.i:. i1h I, then add onion, bouillon, catsup, milk and
butter. lheat ovt- Il.-u .,t .1 Silj til butter is melted and mixture is smooth
and then add shrimp. If shrimp are large, cut in half. Serves 4-6. Serve over
hot rice.
Serve on the side: Chopped hard boiled eggs, dried shredded coconut,
chopped peanuts (salted or plain), blutn11,, slivered green peppers, chopped
olives (black or green), bacon, crisped and chopped.
MARY PIERCE


FIlSt PIE A LA %11l I IkOF

Line a can:serole dish with pastry. Make the pie ItlliII. by alternating the
following ingredients in layers. Use rice and fish in equal iul:niiti, ,


Cooked rice
Cooked or canned fish, salmon
halibut, haddock, or cod
% teaspoon thyme
%2 teaspoon salt


I large onion I hI'lpred
1 hard boiled x -.l.Il per cup of
fish
% cup cooked carrots per cup of fish


Cover with pie crust. Bake in 325-350 degree oven for 1% to 2 hours.

KV : BUESCHER


SALMON LOAF


2 cups day-old bread, cubed
S1-pound can salmon
3 eggs
1 can cream of mushroom soup
2 tablespoons chopped parsley


2 tablespoons chopped onion
teaspoon salt
% teaspoon pepper
Few drops tabasco


Add liquid and oil from salmon to bread cubes. Add slightly beaten eggs,
soup, parsley, onion and seasonings to bread mixture. Fold in salmon which
has been broken into large chunks. Place in greased loaf pan, bake in moderate
oven (375) for about one hour or until firm. Serves 6.
ARDIE HEROUX










I 1I11 FRITTERS
1r cups flour % cup milk
1 r teaspoons baking powder 2 cups red salmon (cooked or
1 teaspoon salt canned) or halibut
4 cup yellow corn meal %4 teaspoon grated onion
I beaten egg 2 teaspoons chopped parsley
Sift Iti.ot h. flour, baking powder and salt; stir in corn meal. Combine
egg and :ml.k .inl seasonings; stir into dry ingredients until just combined. Break
fish into bite-size pieces and fold into batter. Drop by rounded l.1,l.- .....n.. into
deep hot fat : :7. degrees). Fry just rii l golden brown, about -1 in Ir t, I 'rain
on paper towels. Serve with creamed peas. Makes (6 to 8 servings.
EVE BUESCHER



LOIIs I I R TANI( (M)R
8 rock lobster tails 1 teaspoon curry powder
1 cup buttermilk 1 teaspoon salt
4 teaspoons lime juice Sprinkle of cayenne pepper
1 teaspoon garlic powder
Parboil frozen lobster tails b3 ,li.i.litk them into I.iliriL salted water.
\VWI.-n water reboils remove lobster '.I1- .ind drench them with cold water. With
kitchen knife or scissors slit the hard upper shell down the center I ;t irn i tin-
meat attached at the fan section. Loosen lobster meat; pull the riii.t h.lf%%a\
out of the shell and lay over the slit. Push a skewer 0rudI.'ti the 1.ll.t r n-.at
and shell to hold them .'I't i i, Combine ir.iariini iri-lelinrit- li hnd with
rotary egg beater. Pour this mixture over the lobster 1.,il- :rIl in.rin.it. for 30
minutes. Remove tails from marinade. Reserve marinade. 1':1. k tails under
broiler about 6 inches from the heat. Broil 10 to 15 minutes until golden brown,
brushing tails every few minutes with the marinade.
PEG McGRATH


I 1 ()l1 IR NO( M)I.1 ( \%%S ROLE

(Good IHufr-i Dish)

1 package (12-ounce) wide noodles % teaspoon pepper
10 rock lobster tails 1 teaspoon minced instant onion
14 cup butter 1 teaspoon Angostura bitters
% cup flour 4 cups milk and 1 cup cream
-'. teaspoons salt cup dry sherry
1% teaspoon pI': i..

Cook lobster tails. Slice each in half. Cut same half of each into chunks.
For sauce melt butter and stir in flour, salt, pl.pri.ka. p'-pp' r. onion and bitters.
Add 4 ry.- milk and 1 cup cream; cook until thickenec Al.1I sherry and lobster
chunks 1i with 1 pI;m l:;i'v. (12 ounces) of cooked wide noodles. Put into
3 quart casserole. Top u Ih buiLttr.L. bread crumbs. Bake at 375 .Ih-rrve for 30
minutes until bubbly. Top with lobster halves, brush with %4 cup melted butter
mixed with % cup drained capers. Return to oven for about 10 minutes longer,
Serves 8-10. Nice because can be fixed early to slide into oven for company.

PAT PHILLIPS





















f.-


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=`\ Y


N.-


t2P0 2~A
















6
Meats...









ROLLED RIB ROAST


3 to 4 pound boned, rolled
rib roast
1 tablespoon flour
teaspoon salt


% teaspoon pepper
1 teaspoon parsley flakes
S/16 teaspoon th n,
% cup water


Mix flour, salt aiit, [I".-p I Shake half of this on one side of roast. Put roast
on trivet in baking i..... Il' the water in the pan. Roast at 200 li-i'r, one
hour per pound. At end of 30 minutes, turn roast and piirnl. the other half of
the flour, salt and pepper on the roast. At the end ..f 2 I. Ixi sprinkle on the
p:io sl. nflt~ks and thyme. Add a little water from time to time if needed. A
:h> j ii ii. reading of 150 degrees gives gives a medium rare, juicy roast.
KASS I uEl,MA.N


4 pound chuck roast
Salt
Pepper
1 cup vinegar
I cup water
cup sugar


(I1l ( K ROAST
2 cloves garlic
2 bay leaves
2 bay leaves
1 teaspoon I'. klhl spice
1 large onion, cut up


Salt and pepper roast well. Combine all other iit, lil rt- and bring to
a boil. Pour over meat and store in i~cri, i. .itI 24 to I' lI..1-, turning occa-
sionally. Remove meat. Strain and url I.pi,,l *.. cook roast. Cook slowly for a
long time just as you would any other pot roast. Serve with red cabbage.
EDNA WHITE


cup chopped onion
1 clove garlic, minced
1 tablespoon butter
teaspoon salt
% teaspoon pepper


ROAST II I CURRY
1 to 2 teaspoons curry powder
2 tablespoons chopped parsley
I can cream of celery soup
1 can beef bouillon (10 ounce can)
3 cups cubed, left-over roast beef


Saute onion and garlic in butter in large skillet about 5 minutes. Stir in
salt, pepper, curry powder, celery soup, and bouillon .-niImer' tix ri'if about 15
minutes. Add beef cubes and simmer until heated. S.p imkl \~ ih 1ln~ .!'.y. Serve
with rice or noodles. 4 servings.
GINGER WE.ITF.'IF[ELD



FOIL ROUND STEAK


1 round steak


1 package onion soup mix


Season the steak on both sides with soup mix. \1'iii in fJIl .L-alng, edges
with a double fold. Place in shallow pan and roast at 375 degrees about one
hour, until fork tender.
CHARLAIN STA DirK









MINUTE S II K S1 I \V
4t minute or cube steaks 1 cup cooked peas and carrots
2 tablespoons flour i2 cup vegetable liquid
2 tablespoons butter 6 to 8 cooked potatoes
1 tablespoon finely chopped onion 1 can tomato sauce (8 ounces)
Cut the steaks into 1" strips. Season flour with 1 teaspoon salt and k tea-
spoon pepper. Roll the steak strips in flour mixture. Heat butter in skillet until
bubbling. Add meat and brown well on all sides. Stir in remaining ingredients.
Canned peas and carrots and potatoes may be used. Cover -kill-I. and simmer
10 minutes. Makes 3 to 4 servings.
ARDIE HEROUX


WINE 1111 I sTI\V

2 pounds beef stew meat 2 tablespoons flour
2 tablespoons butter 1 cup beef stock or bouillon
2 tablespoons cooking sherry 2 cups red wine
1 small cup mushrooms 1 bay leaf
1 clove : i iI minced 1 teaspoon salt
%. cup tomato sauce i4 teaspoon pepper
Cut beef into small cubes and add to hot butter. Stir in sherry. Add mush-
rooms and garlic and cook for one minute. Stir in tomato sauce and add flour
to make smooth paste. Add stock slowly while stirring. Add % cup wine and
cook over low heat about 1% hours or until meat is tender. Add remaining red
wine during cooking. Serve over rice.
BETTY TIMES


PARTY POT ROAST SANDIVI( III.
3 to 5 pound roast (beef) 2 cups strong black i.-IT,
Garlic or onion slivers / cup dry sherry
Vinegar Seasoning to taste
Cut three or four slits in the meat and insert garlic or onion. Marinate
meat in glass or pottery container in vinegar deep enough to cover half-way up
the meat. Marinate for one or two days and turn twice a day. To cook, remove
the tr:ll I or onion, then brown on all sides quickly on high heat. Pour coffee
over meat and roast, covered, in slow oven (275 to 300 degrees) for two or three
hours, until very tender. After one hour, add sherry to liquid in pan, and sea-
soning. When meat is so tender it begins to fall apart, remove from oven, saving
all liquid. \VHInl cool, slice in razor-thin slices and place in liquid until used. For
the party, we like small crusty brown-and-serve r.ll hot and buttered, filled with
a pile of meat along with a bit of the pan juice. On the side, serve a bowl of
sour cream mixed with hot horseradish. Some people likl a bit of this sour
cream sauce on top of the sandwich. NOTE: Since this can be fixed ahead of
time for the most part, it is an enjoyable thing for the hostess, as well. I like
to use ril eye of beef when it is available.
ANN WHI'lE










BI I I ROLL-UPS


2 pounds round steak
Bacon
Onion chunks


1 ,2 to *, cup water
Salt
Pepper


Have butcher slice steak into 11 to 4 inch layers. Cut into strips about
size of sliced bacon. Salt and p, |'|, I each slice. Place one ttrip of bacon on
each p.r. of beef. Place onion Ihik on meat and roll up. l 'tIi, with tooth-
pick. Brown on all sides in small amount of hot fat. Be sure to brown well. Add
water, salt and 1i' ....i to taste and let simmer 1 to 1 hours. Makes delicious
gravy as is, or i-i1 rH..n and water for rich brown gravy. 6 servings.
LYDIA FISHER


FLUFFY MEAT LOAF


1 pound ground beef, veal, or lean
pork
3 slices soft bread, crumbled
I cup milk
1 egg, beaten
14 cup minced onion
114 teaspoon salt


'1 teaspoon pepper
'4 teaspoon dry mustard
24 teaspoon sage
4i teaspoon celery salt
', teaspoon ',- liih salt
I tablespoon Worcestershire sauce


You can substitute 1 cup dry crumbs and 1 1 cups milk for the soft bread
and milk. Heat oven to 350 -I, c .. Mix all ingredients thoroughly and shape
into loaf on shallow baking I i11 1:, 1% hours or until done. Serve hot or
cold. For variety, spread 3 tablespoons catsup on top before baking. 8 servings.
I' I\. 11 MATTOCKS


PINEAPPLE MEAT LOAF


1 pound ground beef
% cup crushed pineapple
14 cup pimiento, cut in small pieces
/4 teaspoon I" 1'i"
12 pound ground pork


1 cup soft bread crumbs
I egg, beaten
I teaspoon salt
(; slices bacon, cut in half


Combine all ingredients, with exception of bacon in order riven. Line a
loaf pan with bacon strips and pack in meat mixture. Place I ..... of bacon
across top. Place in 350 degree preheated oven and hake one hour.
l:*'FIER ISIMPSON


I1AMB I R(.I'R
1 pound ground beef 1 I.1,'l.isp,.n French mustard
1 teaspoon salt i4 pound ground ham
14 teaspoon black pepper 1 ground onion
1 egg 1 ground green pepper
Mix ingredients together. Pat into cup cakes. Bake at 300 degrees 1%
hours. Make sandwiches for lunch with catsup, tomatoes and lettuce.

TIR: NORELL









SPIOONBI R(.I R N


1 pound hamburger
% cup chopped onion
1 tablespoon prepared mustard
1 tablespoon catsup


1 teaspoon salt
'. teaspoon pepper
1 can undiluted chicken gumbo soup
y4 cup water


Brown onion and hamburger. l)rain off excess fat. Add remaining ingredi-
ents and simmer for at least 10 minutes. Serve on toasted hamburger buns.
JOAN SNYDER


SI MPI ES


1 pound ground beef
I 8 ounce tomato sauce
14 to % cup prepared chili sauce


3 tablespoons hot dog relish
2 teaspoons sugar
1 teaspoon Worcestershire sauce


Break up hamburger finely and brown in frying pan. Add all :nm.,hi nii.
mix well. Simmer for 20-30 minutes. Serve on warm hamburger rolls. 6 servings.
JOAN ROGAN



IIAMBUR(; N lYI


1 pound ground beef
2 medium onions, chopped fine
6 large potatoes


%4 pound butter
1 cup milk
2 cups peas


Place ground beef and onions in fli rn pan and brown. Cook potatoes
until soft and whip, using 1 the butter and all the milk. I'i-.i, a 9" casserole,
line the bottom and sides with % of the whipped potatoes like a pie shell. Place
the ground beef in the shell and spread the peas over the meat. Top with the
remaining potatoes and dot with the remaining butter and sprinkle lightly
with pepper. Place in 300 degree oven for 30 to 45 minutes or until golden
brown. Serves 6.
JEAN PELPHREY



LIMA IIAMII KR(.I R %lKII I.T


1 diced small onion
1 I i -.1 stalk celery
1 tablespoon cooking oil
% pound hamburger
1 cup canned tomatoes


4 cup catsup
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1% to 2 cups cooked large dry limas
Salt and pepper


Fry onion and celery in oil until soft, about 5 minutes. Add hamburger
and cook and still until meat is browned. Stir in tomatoes, catsup, soy sauce,
W\1'.,,i1.i.- 1h,. sauce and lima beans. Season with salt and pepper to taste.
I',,v'r tightly and simmer over low heat about % hour, until flavors are blended.

'l INN I FITZWATER








VEE'S QUICK M 1E.T LOAF


2 lbs. lean ground chuck
2 eggs
% cup oatmeal
1 medium onion, finely chopped


1 teaspoon Worcestershire sauce
1' teaspoon garlic salt (optional)
Salt and pepper to taste


Mix all incrtvliint-s \l.II Sh:1.- into ring in heavy .kill'-t Pour sauce over
meat loaf, cover and cook over low heat approximately 40 minutes. This is a
quick main ,l..h to piiriIii .'nII to cook on top of stove, but the skillet must be
a heavy one with a tiv.ht fittinr cover.

SAII( L


% cup packed brown .u.ar
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce


1 can tomato sauce
% cup sliced, drained mushrooms

VEE TYLER


POT ROAST \Il \T LOAF


1 pound It an giri-l beef
% cup v.-'1r., atedl milk
cup tihm dr) Ilri'l t rumbs
4 cup catsup
Mix all ingredients above in a 1%
of a l'"i\1x2' pan.


1 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon pepper

quart bowl. Shape into loaf in center


Peel and slice %i" thick 3 medium potatoes and 3 medium onions. Peel and
quarter lengthwise 3 medium carrots. Mix 2 teaspoons dried parsley flakes, 1
teaspoon salt and few grains pepper. Pl:i r pL vetal.41< in layers around meat.
Sprinkle each layer with part of salt mlitir, t',o.r tiglhtly with foil. P'lhat in
oven at 375 degrees for 1 hour or until ".'rc t.lldl.-- I.n irl.- Uncover and bake
10 minutes more to brown meat. Serves 4.
,IAN E TRACEY


BRRI1( I'L ON A BI'N


1 onion, 1rlpped fine
1 tablespoon butter
1 tablespoon prepared mustard
1 tablespoon \V't.r,.-tr-shirL sauce
1 tablespoon vinegar


2 tablespoon sugar
teaspoon salt
% teaspoon pepper
% cup catsup
1 pound hamburger


Sjinin-r onions in butter. Combine re't .,f in.r1vi-vntlr and simmer 30
minutes. Serve on toasted buns. Left over h-pl,'I ht.'-f or ham may be used
in place of hamburger.
JEAN P['I.PHREY


MOTH)IR's R IRI'l( Il.


1 pound twice ground beef
1 rhi.ppet- green pepper
1 cup chopped onion


1 cup -at--uj (thick)
i cup pickle relish


Brown beef in fat and add iwin.iininr jIngrre.licrta, Season with salt, simmer
at least % hour. Serve on warm buns. 4 st*r Inr~p' The longer you simmer this,
the better it is.
MARII.YN KNOX








BARBI( I'll) ( <)R I 1) BEEF


1 can corned beef
1 small bottle catsup
1 bottle water
% cup chopped celery (fine)


Salt and pepper to taste
cup chopped onion
suliar to taste
Butter


.S.mil celery and onions in butter. Add catsup, water and corned beef.
Simmer for 20 minutes. Sprinkle with sugar. Serve on buns. 6 servings.
(CONNIE FITZWATER



\l1 \T P'R( PINESS
1 pound hamburger (or ground cold % cup bread crumbs
cuts) 1 egg (slightly beaten)
1/ cup rice 2 tablespoons minced onion
Mix thoroughly, shape into 8 balls. Roll each ball in the dry uncooked
rice, pressing rice firmly into the meat. Place in -killvt Pour over them a
mixture made of 1 cup condensed tomato soup, 2 cups water and 1 cup dlce-d
celery. Cover and simmer 30 minutes basting the porcupines carefully with the
tomato mixture several times.
HELEN KAAT



GROI \1> 1 I1.I GRAND STYLE


1 can Ballard Oven-ready [is.'uIts
1% pounds ground beef
1 cup chopped onions
1 can cream of mushroom or
cream of chicken soup
1 8 ounce package cream cheese


1 cup milk
1 teaspoon salt
cup catsup
6 to 8 sliced ttjuf.-d olives
(if desired)


Ihrur n beef and onions, drain. Combine softened cream cheese, soup and
milk. Add salt, catsup, olives, meat and onions. Pour into 2-quart casserole.
Bake at 375 degrees for 10 minutes. P'lI:, biscuits around edge of casserole;
if desired, top with olive slices. Bake at 375 degrees, 15 to 20 minutes until
golden brown. 5 to 6 servings.
LYNNE M (RISt ON



I11 BIRIL ( I'[.S


3 cups canned corned beef
2 tablespoons green pepper
1 imi-diun onion, chopped
2 tablespoons fat
% cup water


1 cup catsup
1 teaspoon Worcestershire sauce
% teaspoon celery seed
% teaspoon salt, if needed


Brown beef, griren pepper and onion in fat. Stir in all n: mainiire ingredients.
Cover, bring to bl.il al simmer 10 minutes. Makes 6 to 8 -irila I h.-;

SANDRA I.E1'ARI)









1- I I 11) MACARONI


package extra large macaroni
pound ground beef
large onion, chopped
or 2 stalks of celery
clove garlic


1 small bell pepper
Oil
1 slice of bread, crumbled
1 can tomato sauce
Grated cheese


Boil macaroni in salted water. -'tir with a large spoon. Drain and cool.
Cook onion, celery, garlic and bell pepper in oil. Add meat and cook until done.
Add crumbled bread, mix well and cool. -'ijrr macaroni and place in buttered
casserole or glass dish. Cover with tomato sauce and grated cheese. Heat in
350 degree oven until cheese melts and macaroni is well heated.
MARTHA MILLER


APPLE MEAT BALLS


% pound ground beef
1/ pound ground fresh pork or veal
1 teaspoon salt
1% teaspoon pepper
2 tablespoon chopped onion
I medium red Delicious apple


I egg
% cup white bread crumbs
1 teaspoon horseradish
% cup water
1 cup canned .inllut,.-l consomme


Pare, core and chop apple. Add to chopped onion. In a saucepan, melt fat
and brown onion and apple until onion is yellow. Season meat with salt and
pepper and combine with apple mixture. Add unbeaten egg, bread crumbs,
horseradish and water. Mix ingredients thoroughly and shape Icihtlv into small
balls. Dip in flour. Turn into well greased heavy .killrt and brown on all sides.
Add undiluted consomme, cover and simmer slowly for 30 minutes. Pour off fat
and season to taste. 4 to 6 servings.
DOTTIE WAI l 11


MEA [H I-L-.V'(.LTABLE SKILLET


cup fine dry bread crumbs
cup undiluted evaporated milk
pound ground beef
teaspoon salt
Few grains pepper
teaspoon nutmeg
tablespoons grated onion
tablespoon flour


2 tablespoons shortening
2 cups thinly sliced raw potatoes
1 10% ounce package frozen peas
4 carrots, quartered
4 to 8 small onions, white
1 cup water
% teaspoon salt
Few grains pepper


Soak bread crumbs in milk. Place beef in mixing bowl. Add salt, pepper,
nutniui, onion and milk mixture. M\1r th.-rrouiihly. Ir 0.* into 12 portions. Shape
into balls. Roll meat balls in flour to co:t MetI sh,,rtei'inl in electric fryinL pan.
Add meatballs and brown on all sides. Add vegetahlm and water. Sprinkle with
% teaspoon salt and pepper, to taste. Cook, :i.-htly i overed. at low temperature,
;aprx\inmitely 30 minutes or until vegetables are tender. Serve immediately.
SBETTY VAUGHAN
BETTY VAUGHAN









STUFFED ( .\%11 (.1 LEAVES


12 large cabbage leaves
1 pound ground beef
2 cups %" bread cubes
1 v teaspoon salt
% teaspoon pepper


/4 teaspoon garlic salt
cup chopped onion
2 eggs, unbeaten
1 can condensed tomato soup


Parboil cabbage leaves for 5 minutes. Combine beef, bread cubes, salt,
pepper, garlic salt, onion and eggs. Form meat mixture into 12 oblong patties.
Place a meat patty on each of the cabbage leaves. Roll in cabbage leaf and
fasten leaves to meat with toothpicks. Place stuffed cabbage leaves in skillet
Pour irlnllhrel tomato soup over them. Cover, and cook over low heat 45 minutes.
6 servings of 2 cabbage rolls each.
FAYE WEBB




STUFFED ( i\H\(.I IN T)1I)M TO SAI( I.


12 large cabbage leaves
1 pound ground beef
1 cup cooked rice
2 tablespoons chopped onions
2 teaspoons caraway seed


1 teaspoon salt
% teaspoon pepper
1 egg
2 cans tomato sauce
% cup water


Steam cabbage leaves and cut away the thick part of the ridge. Combine
next 7 ingredients. Divide meat mixture into 12 portions and wrap each portion
in a cabbage leaf. Tie lirlctl- with string or secure with ti..thpi( k IPlaI'e
cabbage rolls in saucepan and cover with tomato sauce and water. Add approxi-
mately 1 teaspoon caraway seed to sauce. Cover and cook about 40 minutes.
6 servings. Delicious served with noodles also.
PAI I.INE IIEflI-:


Il X.\S HASH


2 medium onions, sliced
1 small green pepper, minced
1% tablespoon fat
% pound ground beef
1 cup cooked tomatoes


1 cup washed uncooked rice or
1 cup uncooked ri.....II.s
% teaspoon chili powder
1 teaspoon salt
Dash of pepper


Heat oven to 350 degrees. .S.mt onions and green pepper in hot fat until
yellow. Add ground beef and fry until mixture falls apart. Stir in remaining
ingredients. Pour into greased 1% quart baking dish. Cover and bake one hour.
Remove cover for the last fifteen minutes. Serve hot. 3 servings.

JULIE RI'RDICK











1 pound r.,uril beef
3 or 4 m.l ,l.I peppers
1 onion
1 stalk celery


STUFFED I' I.PP'IF RS
Oil
1 slice of bread, crumbled or
% cup bread crumbs and 1 egg
Salt and pepper


Cut ends out of peppers and clean out seeds and inside ribs. Cook onion
and celery in a little oil (or margarine). Add meat and cook slowly 'rnil1 meat
isn't red. Add bread (if you use bread crumbs and egg add a little water if
needed). Add salt and pepper. Spoon meat mixture into ;."'l*l" I :'pi inkl.- top
with bread crumbs. Dot with butter. Put in baking pan and add '2" water .
Bake at 350 degrees until peppers are cooked (wrinkled).
MARTHA MILLER

BIJR(.,l R STIFFED ONIONS


6 large onions
2 tablespoons Wesson oil
1 pound ground beef
2 tablespoons 't r I" 1'p.1 i i hopped
2 tablespoons dry '",, .,I i nm t-'.


% to % teaspoon Ihll powder
% teaspoon salt
Is teaspoon pepper
3 slices American cheese
1 8 ounce can tomato sauce


Peel onions. Cook in '..liIe. salted water about 30 minutes or until tender
yet firm. Drain and cool. Slice off top third of each onion. Cut out centers to
make cups. Chop % cup of the centers and saute in Wesson oil with beef and
green peppers for 5 minutes. (Save i. rnm.,iirin onion for seasoning other dishes.)
Mix in bread crumbs, chili powder, salt and pepper. Fill onion cups with meat
mixture. Place stuffed onions in shallow baking dish. Top each onion with strips
of cheese. Pour tomato sauce over all and haste occasionally. Bake at 350 degrees
for 20 minutes or until done. 6 servings.
DOROTHY \ 1(11(11Wil I1 Il

IIOMINY PIE


1 2 .... raouMnd beef
1 Ii i l. -"". 1, flour
2 cups canned tomatoes
1' pound grated sharp cheese


1 teaspoon chili powder
1 No. 2 can hominy 12 .. cups)
1 medium onion, chopped
Salt and pepper


Brown meat in hot fat; add flour, tomatoes and -.'-.,iiie Brown lih.irivy
and union in hot fat and add to meat mixture. Place in greased casserole; r in'l..'.
on the cheese and hake at :.50 degrees fo r 30 minutes.
l.ll 1 I .1 M BAI. I

7-IA\LER CASSEROLE

Start heating oven to 350 degrees. Place these ingredients in layers in a
2 quart baking dish with tight-fitting cover.
I. 1 cup uncooked rice
2. 1 rup canned whole kerinl corn, drained
3. -1 wrinklee with salt and pepper; pour over 1 can tomato sauce and % can water.
I.. *, cup each finely chopped onion and green pepper
5. :1i pound u ncoked ground beef
;. Sprinkle with salt and pepper; pour over second can tomato sauce and % can
water.
7. (over meat with I strips hacon, cut in half.
(over dish and hake for 1 hour. Uncover and bake about 30 minutes longer,
until bacon is crisped. 4 to r( servings.
1ljNF llU.1NAN









AILL, O(C:(:ASIn )\ ( \ ROLE

2 pounds beef. pork or veal 2% cups water
3 cup flour I onion, chopped
I teaspoon '1 .,I. 1 large can Chinese noodles
U cup salad oil 2 cans condensed cream of chicken
4' teaspoon salt or mushroom soup
1h teaspoon pepper
(ut meat into 1" pieces. Mix flour and ip.pz ik.a and coat meat. Brown in
oil. Add salt, pepper and I cup of water. Cover and let simmer 30 minutes or
until meat is tender. Add one can of soup. Transfer to baking dish or 3 quart
casserole or two small dishes. Heat remaining can of soup in .kilh-t aid blend
in 1% cups water 1i ...I 1i:'.. Combine with meat and gravy mixture, then add
chopped onion and Chinese noodles. Bake uncovered for 20 to 25 minutes at 425
degrees. C ... '.,I shrimp may be used instead of meat. Serves 4 to 6.

LAURA 1I: III- AN



II \\III IRGER NOO1)LE BAKE

2 3-ounce packages cream cheese / cup cut-up onion
% cup evaporated milk 1 cup cut-up green pepper
1 teaspoon lemon juice I tablespoon butter or margarine
% teaspoon garlic salt 1 pound ground beef
1 teaspoon Worcestershire sauce 1 8 ounce can tomato sauce
5 cups cooked noodles '2 cup catsup
Mix first five ingredients until smooth. Mix with noodles in greased 11x7"
baking dish. In a 10" skillet cook onion and pepper in the butter until tender.
Add ground beef and stir now and then until brown. Stir in tomato sauce and
catsup. Cook over medium heat 8 minutes, -.r'Il mixture thickens. 1-'r .: over
noodles. Bake at 375 degrees 10 minutes, until bubbly hot. 8 servings.

MARTHA MILLER



\I I \I .I.ONE" QUICK SUPPER I)111

% box (4 ounces) medium noodles % cup pickle relish
1 pound ground beef 2 cans tomatoes
2 tablespoons fat or shortening % teaspoon salt
1 package Lipton Beef Flavor % teaspoon pepper
Noodle Soup Mix
-4I noodles in I..,-l- r salted water. Drain. Cook beef in fat or shortening
until brown. Add soup mix, relish, tomatoes, seasoning and cooked noodles.
Srinno, covered about 15 minutes. Add 1 can (3 ounces) mushrooms and lIIi.1
with soup mix if desired. I'l s is very good with .i, Ili or French bread.

BETTY FRIENlILY








JOHNNY MAZETTE-PARTY CASSEROLE


cups chopped green pepper
cup i. I.p.,'1, celery
cups chopped onion
pounds ground chuck
tablespoons (Crisco or butter
teaspoons salt
small bottle stuffed green
olives, sliced (' cup)


cups sliced mushrooms
cup tomato sauce
can tomato paste
can Arturo sauce
pound wide errr n'..l.li
pound Iil'I.'. I grated
(Kraft'- 11.1 English is good)


In a large skillet saute -.-'iirl meat, onion and green I. p'." i Add salt.
Stir in olives, mushrooms, celery and tomato sauces. Mix well. I ...i. noodles and
drain. Turn into a large casserole or roast-pan; add sauce and grated cheese.
Gently stir until well mixed. Sprinkle top with cheese. Bake at 350 degrees 1
hour. In Gitmo I substituted for Arturo sauce an 8 ounce can of meatless tomato-
mushroom spaghetti sauce or a can of pizza sauce. 12 servings.
KAY OULIE


Lli A RII.S


1 cup strained peaches (baby food)
:" cup catsup
'i cup vinegar
2 tablespoons soy sauce
12 cup brown sugar


2 cloves garlic, minced
2 teaspoons ginger
1 1. I- .. r, salt
Dash pepper
4 pounds meaty spare ribs


For sauce, mix all r..II'.1;-'. except ribs. Rub ribs on both sides with salt
and pepper. Place ribs, meat side up, in foil-lined shallow pan. Bake at 150
degrees for 15 minutes. Spoon off fat. Pour sauce over ribs. Continue baking
at 350 degrees 1 i hours or until done, casting with sauce several times. Cut in
serving pieces. (Ribs may be cut in r. inLe pieces before cooking.) Use as
many or as few ribs as desired; there is pi' rno. of sauce.
MARILYN FOLVIG(


IAHRI 1( I E)D li\ki lil )RK Illl)l


I pork chops
Fat for skillet
v' cup finely diced celery
Juice of M lemon
2 tablespoons brown sugar


?2 teaspoon salt
L2 teaspoon dry mustard
1 teaspoon pepper
2 cans tomato sauce
a cup w ater


Brown chops in fat. 'lace in shallow, greased pan with cover. Sprinkle with
celery, lemon juice, brown sugar and seasonings. Pour tomato sauce and water
over chops. ('over and bake at 350 degrees about 11,4 hours or until chops are
done,
ESTIHER SIMPSON


HAWAIIAN IELI(.IIT


lb1 pounds hamburger
1 No. 2 can creamed corn
1 can tomato soup
1 can tomato sauce
1 g ceen pepper, chopped


1 clove garlic, minced
1 onion, minced
1 12-ounce package wide no tles
Salt andt pepper to taste


lleat oven to 30(11 degrees. Brown meat, garlic, onion, green pepper, salt
and pepper. Add cooked noodles and all other ingred'ints5. I'1 .. in greased
casserole dish and Iake 415 minutes. Serve hot with a salad and hot rolls. Serves
3 or 1.
BARBARA MORRIS








NOODLE DINNER IN A DISH

1 No. 2s ran tomatoes I 1 pound can kidney beans
1 pound ground chuck 1 teaspoon salt
1 large onion, sliced 1 3 ounce can whole mushrooms
g green pepper, diced 2 teaspoons seasoned salt
1 cup celery, diced I teaspoon chili powder
'i pound medium wide noodles 1, teaspoon black pepper
In hot fat in large 1 II.' cook chuck, onion, green pepper and celery until
meat is browned. Stir in noodles, kidney beans with liquid, tomatoes, mushrooms
with liquid. salt, seasoned salt, chili powder and pepper. Cover and simmer 20
minutes. If mixture seems too soupy, cook over high heat uncovered a few
minutes loInler or until extra moisture has evaporated. 4 servings (generous
portions
NORMA \' I ENIl



I IVER A L MADl)AME III (UE

1 pound calf's liver 2 sprigs parsley
2 small onions Salt and pepper
Cut the liver in 1" cubes and sprinkle with salt and pepper. Cover with
1 .?.. sliced onion and parsley; let stand 2 hours. Fry in deep fat (390 degrees)
1 minute. Drain; garnish with lemon and parsley.
IONE BRANAN



BAKED) PI'(lk C(IItP WITH APPLES

i; thick pork chops % cup water
Salt to taste I1 cup plus 1 tablespoon sugar
4 good flavored tart apples
Clean chops. B rown sl- wly but well on both sides in a hot greased skillet.
Sprinkle with salt. Core and slice unpared apples : slices per apple). Arrange
on top of pork chops. Add water and sprinkle lightly with salt and sugar; cover
and place in oven at :30 degrees for 45 minutes to 1 hour.
BETTY FRIENDLY



CREAMY IBAKEI) PI'cl (CHOPS

4 pork chops 14 to i3 cup water
1 can cIcam of celery soup 1 tablespoon shortening
Brown chops on both sides in skillet. Use oven-proof .-t.lI.-l for entire
procedure or transfer to casserole for baking. Pour off drippings. Stir in soup
and water. Cover and hake at 350 degrees IR minutes or until tender. This can
be cooked on top of the range over low heat for 45 minutes, stirring now and
tl. ri. instead of baking. Cream of vegetable, cream of mushroom or tomato
soup may be used in place of cream of celery soup.
PINKIE MATTOCKS

75










SWEET AND SOl R PORK i(COPS

; rib or loin pork chops 1 %1 cups sauerkraut
( thin slices onion ( thick rounds apple, cored
!. teaspoon salt I cup cider
Slowly brown chops and onion on both sides in preheated pan, adding onion
for last five or six minutes. Place chops in shallow baking pan; sprinkle with
salt. On each chop set an onion slice, heap with sauerkraut, and top with
apple slice. Pour cider over 1I1 cover and bake at 350 degrees about 40 minutes
until tender. Uncover and bake 20 minutes longer.
NORMA \ N I :I';


PORK CHOP AND (ABBAAGE (CA%% ROLE

Pork chops Onion
Cabbage Milk
This is a variable recipe; use as much chops or cabbage as you desire. Brown
the chops, season them. Slice cabbage very thin. Put the chops in a deep
casserole and cover with the cabbage, with *) ',l sliced onions between the
layers. Pour over milk to cover. Add plenty of seasoning. Bake at least an
hour at 350 de trees.
GLADYS CASS


PORK CHO1101P DINNER

I pork cholps, I t thick I medium apples, cored
Sc|up cnricihed flour 1 tablespoon fat
1 teaspoon salt cup water
I teaspoon paprika 2 medium sweet potatoes, halved
Dredge chops in mixture of flour, salt and paprika. Preheat pressure sauce-
pan and brown chops on both sides in hot fat. Add water. Adjust cover, exhaust
air from cooker. Cook at 15 lbs. pressure for 10 minutes, Reduce pressure
rapidly. Open cooker and place potatoes on chops. Prick skins of apples and
place them in cooker. 1,li l cover; exhaust air and cook at 15 lbs. pressure 5
minutes. Reduce pressure rapidly. 4 servings.
I)OTTIE WALSH


AMERICAN (CHOP Sl E'

I pound hamburger 1 stalk celery, diced
I can tomatoes 1 green pepper, I1, .I
2 small cans tomato sauce 1 cup elbow macaroni
1 large onion, .II, Salt and pepper to taste
Brown onions, celery and pepper in fat, Add hamburger and brown. To this
add tomatoes and tomato sauce. Place macaroni in ':ihiiw water and let boil 5
or 6 minutes. Add to hamburger mixture. Add salt and pepper to taste and let
simmer 30 minutes. Serves 4.
CINDY Iri 'T(NG




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