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R ec ip es fr om

Mr wam a sh S p Or iginalF r ee Wi llB ap ti st C h u r ch R 6664 R ock R idge Sc h oo l d . N 27880 Sims, C

R e duc i inw ole in Allrights rese rved . pro t on h or art wi o t w tte e r t d p th u ri n p rmission is p ohibi e .

P ri ted int U S A . b n he . . y

x 0 r e 8 R C . Bo 21 1 Kean y, NE 6884

Fo r i formatio onhavi ou r c kbo k inted write for n n ngy oo o p r , o - - - - u r FR EE information pac ket or callTo llFree at 1 800 4456621 .

283764 I—l W G ’ W M L/Za gcwt o n

Th e Miss io nOf Marsh Swam p Or iginalF ree WillBapt ist Ch u rch The missionof the peopl e of God call e d Marsh Swamp O riginal Free WillB t t is to o r God t fo we t to kno t ap is Church gl ify , here re , s rive w Chris , b u ild H is church and make H im knownto allpeopl e as we continue to s e e k H is will .

Ab o u t Mars h Swamp Or iginalF ree WillBapt ist Ch u rch

Mar S o h am is a r n ov n t t has d th e o k s w p g wi g , l i g ch urch ha serve R c e C o r We are a o re a o Ridg ommu nity f 1 25 years . c ng g ti nwith a great u u re a d ro n on e rnfo r the nee s of the o m u We f t n g wi gc c d c m nity. wel ome the o o u to ou c pp rt nity h ave y visit with us .

Wo r s h ip Service Sch e d u le

S u nday Schoo l . M orni ng Wors hip Eve ning Wors hip ( 1 st and 3rd S u nday Eve ning s)

Ch u rch Minist ries Youth G rou ps for allages 1 Ad u lt Choi r ’ 2Youth Ch oi rs Laymans Leag ue ’ 2 Handbe ll C hoi rs Womans Auxiliary

Y o u r Invitat io nTo V is it

ou do not have a re u ar a e of ors we o u ke for o u to If y g l pl c w hip , w ld li y t o r Y o u will n a arm e ome and a t a e to wor visi u church . fi d w w lc grea pl c s o u r o r and Sa or e u s t hip L d vi J s Chris .

May God Bless Y ou as Y ou EnjoyThi s C ookbook

R a e s Pas o r y W ll , t

we ll;

w flflxf/flflflflfl/J/a

283764 2 Mars h Swamp Original Free Will Baptist C h u rch enservingth e Lord inth e R oc k R idge C omm unity

‘ 5 r Af r h eas . te t e C v War th e co u n worsh y i il , mm ity ip; llogst ructu re near th e old mill al ongC ontentn eaC re August Gary and Gilli e Flowers Wi lliam : 'e one - fou rth of anac re of land for ach u rch whe re re u n nt b ildi g stands today. Th e ch u rch was nan rsh Swamp for th e st ream which ru ns near th e ch u n v n ice bega in1 873 . In1 885 th e s a u u d n was u rc hased a , m ll ch rch b il i g p v D H . . ed by r. F F reemanand rect angu lar bu was u ini A f w r ts ace . e eas aer a o o v b ilt pl y l t , ch i r l ft

ed . B 1 920 a wn was a ed t a h f y , i g dd o e c s ide o roh to acco odae th e n r In1 47 co e a on. 9 uh mm t g g ti , eade rs h f P o as r M. . o L Joh nson th e u u d l ip t , ch rch b il re ode ed enar ed and r k v ix m c e ee ed . S S u m l , l g , b i n r ooIroo s a a s r k e ase en s aned l: m , b pti t y, itch n , b m t , t i g dows and e or a w w , m m i l pe s ere added . Marsh Swamp went to fu ll - tim e serv i ce onOctobe l ; 2. Th e u con nued to row and ros e r witl ch rch ti g p p ,

‘ lday Sch ool annexadded in1 973 and afe ll owsh ip l

989 .

Toda under th e eadersh of Pas or R a We s y, l ip t y ll , roh has ad ve r n r i se mi i st y. Marsh Swamp regu larly 3 ‘ ’ ts ore nand h o e missions th e C h drens H o e f ig m , il m , re C o e e C ra mont and an or s of C s a e l l g , g , m y f m h ri ti n

oh . It is a h e u eve e and r end ace to v1 lpf l , r r nt , f i ly pl A s pec ial th anks goes to eve ryone wh o sh ared a av r f r h k In n wn u r f o ite reci pe o t is coo book . pass i g do o rec ipes we are s haringour t raditi ons and good cookingfor r yeas to com e .

We dedicate this cookbook to th e next generati onat It i ou r Mars h Swamp O riginal F ree Will Bapti st C h u rc h . s p raye r th at th ey willcontinue th e work of th e Lord and grow

inH is grace every day .

283764 4 Appetize rs Beve rages So u ps ,Salads 1 3- 30 MinD i h a s es C asse roles Mt P lt ea u r , o y Seafood

B reads R olls

Pies Pastr , y Desserts 67- 86 k C a es , C ookies C andy

This That

Index

Hel pfu l H i nts

’ Y ou wont ne ed s u gar with yo u r tea if yo u d r ink jasmi ne teao r any of th e I e r - bo e ar e es lke Formos a Oolon a ight di d v i ti , i g, which h ve T r n f th ir ownnau rals ee ness . e ae e or su arless e t ea too . e t w t h y fi g ic d ,

alor e - ree c lu b so aa s s arkle to e ru u es makes th m C i f d dd p ic d f it j ic , e go fu rth e r and red u ces calo ri es pe r porti o n.

Fo r tea la o r n sso le o ld- as one le mon ro s or ar m n f v i g, di v f hi d d p h d i t i T m l kl n k th candy nyou r tea. h ey e t q u ic y a d eep e te ab ri sk !

M i t llf r n f m lk n 4 n f ost d e s ca o 8 o u ces o i a d ou ces o fru it j u ice . Check H h i you r glassware . avi ngt e exact s ze glass e nsu res th e co rrect se rv i ngamo u nt .

Mk w r P l r n l a e o u o n s ce tea or c er . a e o a e ee s ole y pi d id c g p , wh

l n nn m n k in - n r f c o es a d c a o s c s a6 s u ae e e o eese lo . v , i ti i ch q pi c ch c th inh r r G ath e r th e co rne rs and tie with astri ng. Steep ot cid e o teafor 1 0 minutes or longe r if you want astronge r flavor.

Alw ll r r n r r ays c hi j u i c es o sodas b efo e addi gto b eve age eci pes .

To cool ou r u nc h loa an ic e r n ma e rom th e u n ra e r y p , f t i g d f p ch th N t nl i th i m r r ut al t an u s n ice c u b es . o o s s o e eco a e b so h i g y d tiv , it i nhi bits me lti ngand di luti ng .

Place fres h o r dri ed mi nt inth e bottom of ac u p of h ot c h ocolate for acooland refres h i ngtaste .

One le monyi e lds about V4 c u p j u i ce ; one o range yi e ld s ab out V3 c u p Th i i h l linm k n r r n c r le mona e ! j u i c e . s s e pfu a i gf es h o a ge j u i e o d

Neve r b oi lcoffe e ; it b ri ngs ou t th e ac id and c au ses . a bitte r taste .

Sto re grou nd coffee inth e refrige rator o r freez e r to kee p it fres h .

1 to 2 Always u se C OLD water for e lectri c d r i p coffee mak e rs . U se l ‘ r tab es poons gro u nd coffee for eac h c u p of wate .

Seeds and nuts b o h s h e lled and u ns e lle kee bes and lon es , t h d , p t g t w n r in h n h ll nu c rac k more eas l en h e sto ed t e freeze r. U s e ed ts i y wh

f N t n n r l r m th e reeze r. roze n. u s a d s eeds ca be u sed di ect y f o f

h eeses s h ou ld be se rv e at roo m e m erau re a ro mae l C d t p t , pp xi t y ap p e t ize rs 61 Beve r age s

LLGB BREED SusanBoykinHoffman

- 1 1 Ih . ro u n s o u r o u b read mayo nnais e ( ) d d gh , Par mes anch ees e h alv ed h o r izo ntally n ar li B u tt er s o t ene 2 t s . mi e p c d g c , f d

ma onnase Parmesanand ar in ar e o to ah eat ro er . b il M ix y i , g lic l g b wl i . a . an re d c ut e u on ar e ook e t . ut er b re nd . rr e b a s A g , id p , l g c i shee B t d r m nm u r o r s s of )ilu ntil cr is p and brown. Sp ead Par esa ixt e ve c ut ide n nd ro u n to is uffe and o en ro n. C ut o e es a md . B il til p p d g ld b w i t w dg

ke 1 2 se rv n s . v e . Ma s i g

EESGBﬂLL

E vie Nich ols l m n Z . rea ees e s o t ene 2T . inel o e imie o c ch , f d f y ch pp d p t

lZ . r e s h edd ed ch eddar ch ees e 1 s m . ch o pp d

c . s o r r inel o e e ans u c eam 2 c . f y ch pp d p c

c . b u er o r m r r in tt aga e, aftened mh ne eeses r r S r inonon sou eam and utter or mar ar ne . i ch , c b g i ti i a ff :l m eno . e r nd re r erae pi i t B t with el ectric mixer u ntil fl u y . Cove a f ig t

tou rs . S a e n e rv t h p i to a ball and roll inch opped pecans . S e wi h sor e n t d s ack crackers .

6656 mm

3 oz . r eam eese ni n in l r 1 med . o o e aed ) c ch , f y g t Wo r ces ter s h i r e s au ce 2jars ch ipped b eef A n p . cce t

ream ees e r o es ers re sau e en and onon. o u c ch , W c t hi c , Acc t i Ch p p ee in n e er . of r in d b f bl d Add d i ed beef to mix. Roll cheese ball t ann o e ee . k i i g ch pp d b f Ma es 2 ch eese ball s . CHEESGBHLL

ShannonNich ols

z z . V l 8 o . s har p ch eese 8 o e veetach eese

m 1 c . ma o nn i 8 oz . ild ch eese y as e

1 . h 8 oz . c r eam ch ees e c c o pped nu ts

r r m s . inm nn G ate ch eeses and c ea chee e M ix ayo ai s e well . Roll into ll al. b e r r n innu s . er ro n innu s r r r o e o e e ae . b l Chill f lli g t Aft i g t , f ig t

CHEESE BR LL Banee Lemmons

W r 2 l . r m i r f g p kgs . c ea ch ees e Sq u t o o ces ter s h i re s au ce m nnais C o e nu 3 T . ayo e h pp d ts ni n i n l min 1 s m . o o e e , f y c d

1 s m . k . o r ar r ie b ee p g j d d f , ch o pped 9

l n r o e r alabo e e ens . S ore inre r ra r f r 1 r M ix t geth v i g di t t f ig e to o h ou . Shape

r n n . into ball and roll innuts . Se ve a d e j oy

W H DGVILGD H CHEESE BﬂLI. IT ﬂM R uby Jacobs

2 z . m n u i e 8 o r eam ees e s oftene 1 t s . le o ( ) c ch , d p j c

r h 1 1 . r m r 2 c . s h e dd ed c eese ( t s p d y u s ta d n l Mn r e 1 lb . o e Ja oo t s s eas o e s a t y ck , y) p d t 1 - c an i e r en . r ika oz .) d c d ge t s p pap l k iles r aine 1 ts . ar s le a es ch , d d p p y f W r l m 2 . i e i e h a ts p o ce s ter s h r e s au ce oz . d v d

2 r ie o nio ns 2t 4 r h ot s au e o t . t s p . d d o d o ps c ( p )

i lln r n r u and orm M r . Mx ay u s e oth e ch ees es to taste a i gedi e ts th o o ghly f

r i n . i r ez r e . into ball s . May cove w th ch opped uts Th s will f e e ve y w ll

CHEESGBLI NTZES R uby Nich ols

m h n e 8 oz . r ea 1 med . o nio o c c eese , ch pp d u r 1 l n l r V4 0 . s ga o g oaf b ead lk m l b u t er 1 eggyo 1 c . e ted t

Let 8 ou n es ream c u su ar and e o k set u n ream c c , p g ggy l til c cheese

mix r m re n r i ro n into atten. is soft and th orou ghly . T i b ad a d o ll w th ll i gp fl l i lln r n n e es . o Sp read fi i gonb ead and roll u p . Th e out i to 3 pi c R l p eces If ou lke ou inme e b ut e r and a e on a e a e r and reeze . lt d t pl c w x d p p f y i , y may take off waxed pape r and d rop inplastic bags and u se wh enyou ° l l ake at u n s b r n. li ke . B 350 ti ightly ow

28376 - 99 SﬂUSﬂGE MILLS Nancy Finch

h s au e o t . 1 lh . ees e 1 lh . s au s age ( ot sag p ) ch

B i i k 4 to 6 T . aer 2 c . s q u c w t

n o ake ro n 1 0 to 1 5 m nu es . C an Preh eat ove t B till lightly b w , i t r freeze and cook late .

Note : For r s mas make 4 re es and for ft or u se for Ch i t , I cip give gi s refres hments or for b reakfast .

SHUSHGGBHLLS

Step hanie Glover

2 . Bi i k 1 lh . s au s age (hot) c s q u c

r e h r 4 T . er Va Ih . gat d c eese (s hap) to 6 wat k 2 M ix and roll insmall ball s . Ba e 0 minutes at

SHUSHGGBHLLS

C lau diaH owar d

1 lh . mild s au sa e z . d h e e so t ned 1 0 o med . c e dar ees g , f h c , Bi u i c . sq c k grated

sau s e k n a s u and eese o e e r u s n ou r an s . o o M ix g , Bi q ic ch t g th i g y h d R ll i t ° ball s . Bake on bakingsheet at 350 for 20 minutes or u ntil gold en

ro n. akes a u 1 b w M bo t 00 sausag e ball s .

lllflTGflCHGSTNUT lllflflPS

JoanBunn

' - 1 8 oz . c an o le r u r ( ) wh wate 3 T . s ga h es nu t s dr ained 6 s li es ba o n c u ino t i rds c t , c c , t t h

c . s oy s au ce

Let aer es nu s s an in nd ro w t ch t t t d soy sau ce 30 minutes . R emove a ll r insu gar . W ap each water ch estnu t with strips of baconand secu re

' °

t atooth ick . ake a 4 wi h p B t 00 for 20 minutes .

28376 - 99 snco u lUﬂﬂPPGD lu menCHGSTNUTS

Shirley Stroth er

1 T wh i s u r c anwater ch estnu ts 4 . t e ga

n 4 T . r n 1 lh . b aco b ow s u gar l 1 lg. b ott e cats u p i C a on n a . r a n r C ut es nu s in a . ut b a o aou n ch t t h lf c h lf W p b c d ch estnuts . ° k in ar e n Se u re t oo k . a e a at for 4 m n c wi h t thpic B l g p 350 0 i utes . Mix

o e er asu h it s u ar and ro nsu ar . Pou r o er es nu s and t g th c t p , w e g b w g v ch t t continu e bakingfor 1 5 minutes .

CHILI Q UESO

k r k . V l ee h 1 t i ma ar ine 1 lg. p g e v tac eese s c g i n i k 2 cans ch o pped gr eench iles t s p . m ced o no nfla es 1 c n o m o a jalapeno pe pper o r r elis h 1 s m. a t at p s te

n n k r in e r . ﬂ e ou o e Sau e es o o a es e e s and M lt cheese d bl b il t chil , i , p pp

m r r n r lw f r 2 m nu n n r . m a a e o e o ea o 0 es u e e o ao as e . g i v h t i t , til t d Add t t p t r S r rm in on i all n re ens o e e e . e e a u e ot t M ix i g di t t g th w ll v w , f d p , w h co rnchips .

( HR HMELDIP

1 r n u r . ns /z c . b o w s ga c peca - - m l o in r e m ees e oz . ar ara e 1 (8 oz . ) c a ch ) j c t pp g

rn o re M ix alling redi ents togeth e r u s ingonly nuts . Ga i s h t p with r n i h n r n a e s u ares to maining nuts . Slice G an y Srnt appl es a d/o pi e ppl q l dip incarame dip .

CBGHMV HOT BEEF DIP Fiuby Jacobs

nio n am h s o ene T . mi n e o 8 oz . re ft c c eese , d c d

r r eam t s . ar li o er 8 oz . s o u c p g c p wd n e n P e r as 3 oz . r ie b ee r i s a d e t o e d d f , d pp t t

r i r n e er o t . finely ch o ppe d 1 T . d ed gee p pp ( p ) o e r een e er 2T . ch pp d g p pp

- ke at u ncov Comb ine allingredi ents ina1 q u art baking di s h . Ba raw e e a es e re for 30 m nu es or u n h ot and u b . Ser e d , i t til b bly v with v g t bl S r e a na e zer or on ru s e s abou 2 u . e s a or cracke rs . Yi ld t c ps v pp ti c ty b read with asalad .

28376 - 99 IN DIP Steph anie Glover ili eam ch ees e 1 lh . ch

2 . h ddar h ees e raed gr eench iles c c e c , g t

9 1 3- n s th e ream reen es and x i ch di h c cheese , ch ili , g chil °

f r m nu es . er e t or a s . cheese . Cook at 350 o 30 i t S v wi h t till chip

ShannonNich ols

8 to 1 0 oz . s h redded ch ees e (c h eddar) a k ro e s a er n re ens inth e or er s e a o e . a e l di h , l y i g di t d l i t d b v B ° r r u r n- e at 350 u ntil ch eese is melted . Se ve with esta a t styl rips .

N DIP Wendy Davis Velv eetach ees e 1 c anc r eam of mu s h ro o m s o u p nb u rger 1 j ar s alsa(h ot o r mild) i s age (o pt .) ambu r e r n l ran. in r k nd g a d s au sage . D i M e t ch eese c oc pot a i redi ents and le m . i g t s i mer Serve warm w th chips .

N DIP Danee Lemmons

1 b u r er 1 ' g (8 oz .) so u r cream aas o ning C h eddar ch eese Pace picante Nach o ch ips fried b eans

1 d ran a d i h mb u rger . M ix intaco seasoning and picante sau ce in ottom of - n e e n n o e r e b 8 x 8 i ch pan. H at b a s a d sp read v tu re ena er sou r rea k m and o r . a , th l y c t p with ch edda cheese B e nutes and serve n with ach o tortillachips . PIZZﬂDIP

B rendaD eans

n 1 k . 8 oz . r eam h s of e e e er o ni o e c c eese , t d p g p pp , ch pp d 1 ar izz as au e 1 c anb la k li j p c c o ves , ch o pped ni n z 1 o o o e 8 o . mozz arella h r , ch pp d c eese , gated

Sp read athinlayer of softened c ream ch eese in9 or 1 0 - inch pie pan

r . z S r nk e n n r o s To t a sau e . o o e e on and la k di h p wi h piz c p i l i , p pp i b c r i r r z . olives ove pi za sauce Cove w th gated cheese . H eat u ntil cheese i r me s 2m nu inm ro e . e r lt ( i tes ic wav ) S ve w th lag e co rnchips .

SPINHCH DIP

ShannonNich ols

- i enV alle R an 1 z . k . r z 1 p kg. H dd y ch 0 o p g f o ench o pped party dip mix s pinach r r m 1 pt . s o u c ea

i n r n o e r s r r m nd d mix. Mix t g th e ou c ea a p Add thawed a d d ai edspinach . n S r t r n r M ix a d ch ill at l east 1 h ou r before serving . e ve wi h F e ch b ead or c racke rs .

SUNDRIED TOMHTO FIND BO HSTGD R ED PEPPER Dll’ SusanBoykinHoffman

- i . r s lemo n u e 2 (7 oz ) jar s r oas ted r ed 1 T . f e h j c n n z r m e ino b i s e e rs r ai e a d at e 4 o . ea ees c ut p pp , d d p t d c ch , t t r k i 2- and s o ene d y (o t o s u b s t t u te o ne 1 oz . ft d 1 o u r ream j ar) /z c . s c 8 s u n r ie o mao al es To r illa h i oas e i a d d t t h v , t c ps , t t d p t s o ak e d inh ot water fo r 5 t r iangles o r cr u d ites fo r minu es r aine elland i in t , d d w d pp g patte d d ry 1 ar li lo e min e an g c c v , c d d m wi i as h ed t o apas te t h ap nch\ of s alt

Ina oo ro esso r u ree th e e ers omaoes ar as e and f d p c , p p pp , t t , g lic p t h e ream e and l emonj u ice u ntil th e mixtu re is smooth . Add t c chees P r e th e m u r sor in o nth e s e of th e o sou r ream . u e a c é ixt , p gd w id b wl

n n i r r or re r erae . o as o a u s smoo . Se e a a cc i lly , til it th v ight w y f ig t

28376- 99

BLT SPBEHD

Step hanie Glover 1 m z r r m 1 s m . o ao o e / c . s o u c ea t t , ch pp d m nn i e C ra k er s c . ayo as c o n Fr es e e ab les lh . b ac h v g t

r r m m nn n mb ne sou ea a o ase a d ba n. ook and ru mble a on. o o C c b c C i c , y i c

S r in omao . Se r e it e u e on rea or ra kers . U se M ix well . ti t t v w h l tt c b d c c as adip with veg etabl es .

o mme e CBGHMCHEESE SP'ﬂGﬂD

AnnM. S r h r t ot e

- n e mar mala e m h 3 T . o ra . r a 1 8 oz . k e ( ) p g c c eese , g d s oﬂened

S ina a or b o k and l. Comb ine ch eese and marmalad e . hape b ll l c chil : r mae S rea o n n ers na s oas or banana rea . e o p d gi g p , t t b d Yi ld App xi t ly

1 c u p .

vmnu no mo nsm ear)

troth er AnnM. S

ar h o ar s el o ed V i alia 1 c . r ae e 1 c . c y ch pp d g t d ch dd c eese o nio n Pap r ika ’ H llmanns ma o nnais e 1 c . e y

no 1 - uar ak n om ne onons ma onnase and eese . Pou r C bi i , y i ch i t q t b i g ) ° mo e rom k for 2 m nu es . e S r nk e it a r ka. a e at 350 5 di s h . p i l w h p p i B i t R v f l Se r e h ot it a er o e s to remo e e ess oi . oven. Bl ot top with p p t w l v xc v w h

Trisc u its .

EGG ROLLS Step hanie Glover

1 nio ns 2 cans b eans p r o u ts /z c . o ar r o s 1 c anwater ch es tnu t s c . c t e 1 c anb amb o o s h o ots 1 c . cab bag ked 1 e b eaen 1 Ib . s au s a e c oo g , gg, t - au e z c ans r im 2T . s o s 6 o . h p y c l r E r o II r a er s 1 c . ce e y gg w pp

L ranin o an er for 1 r ine and so sau e . et Ch op eve rything. Sti gg y c d i c l d

- fr . Wra ine ro ra e rs . ee to 2 h ou rs . p gg ll w pp D p y

28376 - 99 TO BTILLH ﬂO LL-UPS Step hanie Glover

ill 1 r een e e r inel o e 1 k . lo u r to r as p g f t g p pp , f y ch pp d - m h 1 r ed e er inel h o ed 1 oz . k . rea (8 ) p g c c eese p pp , f y c pp ’ n r s in mix 1 o nio n inel o e 1 k . R a d e s p g ch g , f y ch pp d

om ne n re ens e e or as and s rea on or as . o ort C bi i g di t , xc pt t till , p d t till R l l t il l las and c ut s ices .

W FﬂLI. BM

r 3 . l l v 1 gal. wate ts p wh o e c o es l u i 6 teabags 1 qt . app e j ce r n r c . s u ga 1 qt . cr a b e ry j u ice l 2 k . er r l . ll i r s m . p g ch y Je o 1 ts p a s p ce (innet o mes h 3 st icks cinnamon b ag)

r Add n r f 1 . Heat wate to boil ing . teabags to b u bbl i g wate or 0 minutes i emo e rom eat . S r nsu ar e o nnamon o es a e u e R v f h ti g , J ll , ci , cl v , ppl j ic , ran er u n . r mm r m n s . c b y j ice a d all spice Retu rnto easy boil . Si e 5 i ute emo e a n r h (R v ll spice before refrigerationor serving . ) C a be se ved ot or cold .

CITRIC HCID PUNCH FOR 1 00 SGBVINGS

4 oz . i r i a id u r as c t c c (p ch e at 4 qt . co ld water dr u s o r e in g t ) 1 2 c . p eapple j u ice

1 0 to 1 2 c . s u gar 8 lemo ns 4 n t . b o ili aer in q gw t 4 qt . g ger ale

a s u ar and bo n a r i n D o M ix cid , g ili g w te a glass or plastic container . ( no m t u s e etal. ) Add cold water . Cool . Add pineappl e j u ice and j u ice

of m n . S or in e o s e as u . enrea to ser e mixone ar n e l t pl tic j gs Wh dy v , p t gi g ale to ou r arts of m u r . a ru i r e o erve . f p ixt Fl t f ited ce inginpu nch bowl . S

28376- 99 9 FRUIT PUNCH Sarah R edfor d

1 - l . ello s r a b er r 3 1 6 z oz . n 3 g pkgs . J ( t w y) ( / ) ca s apples au ce

s ar 3 . o ilin c . u g qt b gwater - n l ns i ea e u i e . o l r 3 (48 oz . ) ca p pp j c 3 qt c d wate b l l m n i 1 s m . ott e e o j u ce

r f Dissolve J e ll o in boil ingwate r . Add est o ingredi ents (except cold l ns r in o a r . r z in l water) and mixwe l . Th e ti c ld w te F ee e gal oncontainers

a 4 ou rs be re s . i h ah ead of time . Th w 3 to h fo u ing Ch op w t manu alhand oo o er and add 1 u ar n e r ale er 1 allonof u n m r f d ch pp q t gi g p g p ch ixtu e .

GOLDEN PUNCH

r B Mild D . ed os well

- n - ns r oz no ra e 1 4 oz . c an inea l i 2 (1 2 oz .) ca f e g ( 6 ) p pp e j u ce i l i r j u ce 2 g. gnge ales - n r oz nl mo n u r as 2 (1 2 oz .) ca s f e e ad e S ga t o t te 4 2- ns aer r u e ic e 1 ( 1 oz .) ca w t C s h d

o e e r oran e u e emo na e nea e u e ae r and s u ar . M ix t g th g j ic , l d , pi ppl j ic , w t g n i u s e o re ser n add er ale . ru s e ic e s a e to u n o J t b f vi g, gi g C h d dd d p ch b wl

as need ed .

Jeu c PUNCH Janet Nich ols i r 2 s m . . ll n . lemo n u e 1 lg. o pkgs Je o (a y 0 j c

' inea le u i e flavo r) 46 oz . p p p j c l b o ilin aer 1 . in er ae 1 qt . gw t qt g g s u ar Foo o lo r in 2 0 . g d c g '

1 qt . co ld water

nea e u e aer and sso e e inbo n aer . s u ar Di lv J llo ili g w t Add g , pi ppl j ic , w t l r n ns n it r to ss e . Po r no a on a a d l emonj u ice . Sti di olv u i t g l j fi i h fill i gw h 1 t- l nane rs or 2 ook r . r n . r z in r or z a on o wate Add col o i g F ee e q uat /. g l c t i l ’ n dd r 2 . C a a n n l . ak rts . Se es 5 . M bags Thaw a d add gi g e r ae es 5q ua v

extraj u ice to serve .

28376 - 99 PHBW PUNCH

Su e B . Stott

“ ast e r and o lo r 2 c . s u ar o r t o k . ell la o 1 lg. p g J o (f v c g ( t ) 1 - nu ns ee ene of ch o ice) 1 (1 5/z oz . ) c a w t d b o ilin aer a lesau e 1 c . gw t pp c nillaic e milk l r 1 t . a 3 c . co d wate q v - - n er ale n ine le u i e 2to 3 2 L. b o les i 4 oz . c a 1 lg. ( 6 ) a p pp j c ( ) tt g g

‘ ae r th e nea e l 1 c u o n aer . 3 u s o M ix J el o with p b il i g w t Add c p c ld w t , pi ppl 1 - n r e e in z a onor a on ar ons . e ore ser j u ice and s u gar . F e z / g ll g ll c t B f vi g add and mix m ar a a and o no s ma e es . To s er e ti e, p ti lly th w ch p i t ll pi c v , e th e u ns ee ene a esau e 1 u art of th e an aice m k and 2 w ll w t d ppl c , q v ill il to 3 bottl es of ging er ale .

smut par s PUNCH Stroth er AnnM.

r aer lime owdered dr ink mix 3 al. v e o ld 8 pkgs . p g y c w t ! u r al. lime s er b et 6 c . s ga g h - o ns roz nlemo nade 3 (6 oz .) a f e - l i 2 4 z . n inea e u e ( 6 o ) ca s p pp j c , chille d

P r o r me s er e in u n o or Combine fi rst 5 ing redi ents . ou ve li h b t p ch b wl ! ns ea of r s . Ic e ma be u se individ u al glasses . Makes 50 se ving y d i t d lime s h erbet .

LIME SHER BGT PUNCH

- - - U 4 z . Iem nIime b e er a e 7 1 ( 6 o ) c anpin—eapple j u ice 2 qt . o v g ( p) 4 . l r b e 1 ( 6 oz ) o range gr apefr u it j u i ce 1 pt . ime s h e t

r u s n n- Iim e e r u S oonin e r . emo e Po j ice i to p u nch bowl . p s h bet Add I b v

r . age . Sti lightly

KOOL- HID PUNCH D onnaLamm

- 3 . lime KooIA id u r pkgs 4 c . s ga

3 t . aer n in l u i e q w t 1 lg. c a p eapp e j c

o e r and re z ll d ou r M ix t g th e f e e a ing redi ents . Put into pu nch bowl an p es re amou n of n r on d i d t gi g e ale over it . M ixtu re freezes well in gall

Zipl oc bags .

283769 9 1 BILL' S WHSSHILDRINK

BillBos well

n i inea le u i e 1 t . o r a e u e 1 qt . p pp j c q g j c

r n r u i e 2 c . lemo n u i e 1 qt . c a b e ry j c V j c

r 1 t s . in er 2 c . wate p g g

r 1 . ll i 2 c . s u ga t s p a s p ce 2 cinnam o ns tick s 1 0 wh o le cloves

mb n u s ae r and s u ar ina lar e ot and b r n to a b o e e o . C i j ic , w t g g p i g il 1 eas oon n er 1 eas oonals e and 1 0 ole o es ina Add t p gi g , t p l pic wh cl v ch ees ecl oth bagand bo il for 30 minutes to 1 h ou r .

R ec ip e Fav o r ites

28376 - 99

Hel pfu l H i nts

F re s le mon u c e w llre mo e o no ns n r m n h j i i v i ce t f o ha d s .

To s ave mone ou r allle ove r e e ables and ae r in c e y, p ft v g t w t whi h th y r r r n W n ll a e coo ke nto a eeze c ona e r. e u add o mao u ce and d i f t i h f , t t j i “ ! se asoningto c reate a free sou p .

T ree lar e s alks of c e le r o e and a e to ab ou two u h g t y, ch pp d dd d t c ps of beans na b rown no llmake e m a r t e s e o es . ( vy, , p i t , wi th i dig t

W e n oo k n e e ables a ro abo e rou th e ru le of u mb h c i gv g t th t g w v g nd , th i l r s to boi th e m without acove .

A lu mp of s u gar add ed to wate r wh e ncoo ki ng gree ns h e lp s vegeta bles retai nth e i r fres h ooior.

Neve r soak vegetab les afte r s li c i ng; th ey wi lllose mu ch of th e i r nutri tionalvalu e .

F r l r r l l r es h vegetab es eq u i e itt e seasoningo cooki ng. If th e vegetable

is o ld ress u s au es o r seasonn . , d it p with c i g

To u kl bake o aoes la e em in o ln ae r for 1 0 to 1 5 q ic y p t t , p c th b i i gw t

- P r r k n rk k in r n. mi nutes . i e ce th e i s i s with afo and ba e ap e h eated ove

To c ut ownono ors e n oo k n ab ba e au llo e r d d wh c i gc g , c if w , alittle vi negar to th e cooking wate r.

To a o ears e n u n o no ns tr u n e m u n e r ol ru n v id t wh c tti g i , y c tti gth d c d ni ngwate r or b ri efly placingth e m inth e freez e r b efo re c utti ng.

‘ A Iittle vinegar o r le monj u ice add e d to potatoes before d raini ngwi ll k ma e th e m extrawhite wh e nmas h ed .

To a o ou e ne beans or orn add salm a rou ook n . v id t gh d c , t idw y th gh c i g

For an eas no - mess s e ds tr r lln ou r e e ables alo n y id i h , y gi i gy v g t g with you r meat .

To ress u b u e re ooke e e able s s r nkle em oas d p tt d , c d v g t , p i th with t t ed sesame see s oas e o e nu s anne ren - r e d , t t d ch pp d t , c d f ch f i d o ni o ns o r s lightly c ru s h ed seasoned c ro utons .

COOL WHIP DGLIGHT

ShannonNich ols

mi ni r mar mall 1 n r r 1 c . at u e s h ows c a ch e y p ie filling i n. C o o l h 1 l . n r 1 s m . ct c a u s e inea le W p g c h d p pp , 1 c anEagle B r and co ndens ed d rai ned milk

alln re ens o e er and let afew ou rs e ore r n M ix i g di t t g th chill h b f se vi g .

CBHNBGBIW SﬂlﬂD

E vie Nich ols

1 k . r n r in l p g c a b er r ies 1 c . c u s h ed p eapp e

1 s u ar . n 0 . g c u ts

k . r ll 1 lg. p g as pb er ry Je o

Pl r nb rr in n n r r r ace c a e i es pa with j ust e ou gh wate to cove . Add su ga r em e r m n r in and cook u ntil be rri es a e done . R ov f o h eat a d sti J ell o and

r n n mix . r c u sh ed pineappl e . Add uts a d well and cool Ref ige rate u ntil ready to se rve .

CflflNBEfllW SflLflD

Banee Lemmons

r anb r r i 1 lh . c e es 2 o r anges 1 2 apples

- n e r e . C ut u p fru its into bite s ize pi eces . M ix a d s v

CBHNBGR IW SHUCE

HelenB oykin

1 - - c a le b er r 1 0 . h ot aer (1 Ih .) nwh o y w t l r cr anb er ry s au ce c . co d wate 1 - n c u - u 1 3 oz . k . er r ello z c . u s t ( ) p g ch y J / t , p

n rr u e andnu s . Le . ra e sa M ix J ell o and wate r . t chill s lightly Add c b y c t

Chill .

28376 - 99 MILLIONHIRE SﬂLﬂD

E vie Nich ols

nu s 1 c anEagle B r and milk c . t 1 - nu b o lC oo l h i /z c . o o t 8 oz . w W p c c n er r ie illin 1 lg. c a ch y p f g n u nk i nea le ell 1 c a ch p pp , w d raine d

lk oo W i er ie nea e a e ran m . Whip E gl B d i Add C l h p , ch ry p pi ppl ,

o e er and re r e rae . nuts and coconuts . M ix t g th f ig t

O BHNGGBUTTERMILK SﬂLﬂD Wendy Skinner

- r in a le 2 c . b u er milk 20 oz . c anc u s h ed p e pp tt l h i (do not d rain) 1 2 oz . C oo W p n o e r ll 1 c . e a s 6 oz; o ange Je o p c , ch pp d

L oo . Combinecrus h ed pineapple and J ell o and b ring to a boil . et it c l

o oo u t erm k and e ans no oo e nea e m u re . F ld C l Whip , b t il p c i t c l d pi ppl ixt

r n r r rae . Place inserving dis h . Cove a d ef ig e t

R RSPBGBBV SURPRISE GGLf-ITIN

- inea le . . m . c n r 1 (3 oz ) pkg ras pb er ry Jello 1 s a c u s h ed p pp ,

- l r in 1 c . app es au ce d a ed - n 7 U a . e a s 7 oz . p V c ch o pped p c

- C an u se allsu ar ree n re ens a n ar a s ee e ner . ea g f i g di t , ddi g tifici l w t H t

m e e rau re . e o an r n o e . o to roo m appl esauce . Add J ll d sti u til di ss lv d C ol t p t

- n . u r no mo . r in7 . P Sti Up Add pi eappl e and pecans . M ix th orou ghly o i t ld l m u n rm . nmo and ser e one u e arns e sma u s Ch ill til fi U ld v l tt c , g i h d with l cl p f r o g eeng rapes .

Not e : oo ou r n rk G d with p lt y a d po .

STR HUJBER IW DGLIGHT

ShannonNich ols

x r 1 l . b o s a b er r ello 2 b o es D r eam h i re ar e g t w y J x W p , p p d

1 c . o e nu n r r r ies s 1 k . roze s a b e ch pp d t p g f t w , c n r 1 s m . a c u s h ed pi neapple thawed 2 b an nas li a , s ced

e o as re e n L k l r en o box. et ena e en a e r n e s Fix J ll di ct d thic l itt , th l y i g di t no ano er s be nnn e o eno er n re ens and i t th di h , gi i gwith J ll , th th i g di t Drea Wh i m r m e o u e of n re ens enres of ream . p , J ll , ixt i g di t , th t D Whip f Ch ill or 1 h ou r .

28376- 99 1 5 STBR UIBGMWDELIGHT C ath MN y c eely

k . s r b er r llo 1 z . l 1 lg. p g t aw y Je (8 o ) C o o Wh ip to pping i l r an nea e u s e 1 oz . h 1 l . c 8 o a e g p pp , c h d ( ) c tt g c eese

dr e and s r u o n e . n P ut inr r B il pi eappl Add y J ll o ti til di ssolved . ef igerator A n to on ea. dd oo a d o a e ees e nd r c g l C l Wh ip c tt g ch a sti tog eth er . R efrig r e rate u ntil ready to se ve .

SWGGTHGHRT SHLHD

1 c . o e nu s 1 ar maras ino er r ies ch pp d t j ch ch , z ream h o e 8 o . c c eese ch pp d ’

. l h i 2 c co nfectio ne r s s u gar 1 lg. C oo W p - n 1 (1 1 oz .) c a c r u s h ed inea le raine p pp , d d l n nd r . om ne aln re ens m e . a se e C bi i g di t , ixi gw ll Chill v

lUflTGflGflTE SflLflD

Lottie B oykin

i i n n 1 . ini r m r m ll 1 p kg. R oyalp s tach o i s ta t c m at u e a s h a ows n p u dding 1 c . u ts

n r in l i L . l h i Lg. c a c us h ed p eapp e w th g C oo W p j u ice

1 cu mars ma o s M ix pi stach io pu dding with c rus h ed pineappl e . Add p h ll w

n 1 and o no oo . a d c u p nuts . M ix f ld i t C l Whip

VUM- VUMSﬂLﬂD

Emogene Boy ette

n r e inea le a r 1 l . c a u s 2 c . w te g c h d p pp l h i 8 m d . t n. C oo 1 l k . b l k er r ello o r 1 e c g. p g ac ch y J ( W p ( 1 nu s any flavo r) /z c . ch o pped t s u ar c . g

th e su ar and ae r b r n to a o enadd ello and nea e . Mix g w t ; i g b il , th J pi ppl in llu n e ns to e . o Take off h eat and sti r u ntil di ssolved . Ch i til it b gi j ll F ld C anbe re are n nd o e rn . Coo l Whip u ntil bl end e d . Add uts a ch ill v ight p p d

- ina9 x 1 3 x 2 inch dis h o r larg e J ell o mold .

28376 - 99 c n ru it - o kt ail lg. a f c c c anpeach es b ott le mar as ch ino ch er r ies

s m . o r anges P n r r n s es . emo e see s . ee ice peach es . P eel a d sepaate o a g e lic R v d l l n n an n . om ne l ru n u es . ee a d s e a as a dice appl P l lic b C bi f it , i cl di g

n o . liq u id from canned fru it inlarg e bowl . Sweete t taste

T SﬂLﬂD

n n x r n u i e mas h ed b a anas 1 lg. c anu mi ed o a ge j c u r ed 1 c . s ga a 1 th w i r r n u i n 1 lg. c ancr u s h ed p neapple and 1 c anwat e (o a ge j ce c a ) lemo n u i e j u ice 3 ts p . j c n r i 1 lg. ca ap cots with o ut j u ice ch o pped

Mix altogeth er and freeze inbig pan(at l east 9 x 1 3 inch es ; canu se

r . lag er) Partially thaw to serve .

GR HNDMOTHGH' S FRESH FRUIT SﬂLﬂD

1 apple 2 b ananas 1 tanger ine 8 to 1 0 mar as ch ino ch er r ies n 1 c . ca ned peach es with s y r u p with s y r u p 1 1 c . ra es s u ar g p /z t o 1 c . g 1 o r ange

Pee a e oran e an r n n - e e a d b n nas an u . cut u l ppl , g , t g i a a d c ut p Add p ea es and err es r - S r nk e p ch ch i with th e sy u p and th e c ut u p g rapes . p i l su ar o er to of r l u and l i . a g v p f it et s t Sti r after s u gar has me ted . My b served with a doll op of whipped cream or Cool Whip or served ove

ou n ake . akes a ro m p d c M pp xi ate ly 8 cu ps .

28376 - 99 1 CflULIFLO WGB SflLflD

D enee Lemmons

1 ea le u e s r e e c . Par mes an h h d tt c , h dd d c eese lﬂw r u ar 1 h ead c au i o e c . s g ’

n k 2 . l 1 lh . b a o oo e c Helmann m o nn i c , c d s ay as e n 1 s m . o nio

a e r e u e en au l o e r en ru m e a on and a er en L y l tt c , th c ifl w , th c bl b c l y , th ’ P rm n r ll onon. a esa s u a and H e mann m onn P r s a ase . ou i M ix cheese , g y i n r r r n . ontop and ef ig e rate u til eady to serve . M ix a d enj oy

mnnmmep vee ér nst es

1 r n b ell e er c ans h o e p egco 1 med . p pp r imi n 1 c ans weet peas 1 s m . j a p e to r - r l o nio n 1 Fr n - r n 1 med . ed p u p e c an e ch style gee b eans

n nan r . lln i D rainallveg etabl es . Dice o i o d bell peppe M ix a i g redi ents n n 1 n r a o . r to a o c u e a 1 c u su ar and c u oil. Pou r b wl B i g b il p vi g , p g p r r n o e and ma ae inr r er or f r s e e ra u rs . ove r veg etabl es . C v i t ef ig at o v l h o

SHE ET 6! SOUR SUMMER VGGETHBLGS SusanB oykinHoffman

1 z u ini o u 1 z . red in ine ar 3 Sm . cch (ab t / c w e v g s u ar s liced very th in V3 c . g

ello s ab o u 0 . o li e o il 3 s m . y w q u as h ( t v i s au s lice d very th n ve t s p . min e and 1 r ed b ell e er s li e er 1 l . ar li lo e p pp , c d v y g g c c v , c d th in mas h e d red o nio n s li e er in , c d v y th

Ina1 - u ar ar a - n Iid om ne zu n e o s u as q t j , with tight fitti g , c bi cchi i , y ll w q h , r n n In n m n h ne ar s u ar oiland e e a d ono . s u e a o e t e p pp i a c p , c bi vi g , g , r m u re o er n r i h r . Pou salt . B ri gm ixtu re to a Soil and sti nt e gal ic ixt v l h e r n rrT i u s e o nto oa th e e e ab es veg etabl es . C ose t ja a d tu t p id d w c t v g t l r n e e a es and ser e inth e marinad e eve ry h ou r for 6 h ou rs . D ai v g t bl v

r r C anbe ma e 1 da a ea . o ere chill ed o at oom tempe ratu re . d y h d Keep c v d

r 4 t . and chill ed . Se ves o 6

28376—99 SCHNDINHVIHN 511 a

illr Mary R achaelB . Me

1 n eas z c . s li ed s u e o liv es 1 . s m . ar de / 0 g p c , t ff d - ni ns Fr n h l r eenb eans 2 med . iz o o 1 c . e c sty e g s e

lk eler di ed 1 T . waer 3 s ta s c y , c t - r n 1 (2 oz .) j a pime to Dres s ing:

1 c . r /z 0 . salad o il s u ga v in ar 1 c . eg

s as . nmixo e er Mixabove ing redi ents u s ing j u ices . Add alt to t te Th e t g th

saa oilv ne ar and su ar and ou r o er ve e a es . Let s an o er l d , i g g p v g t bl t d v

r n u i nr o s rv . r er te night before us ing . D ai off j oes wh e eady t e e Ref ig a covered .

MnmNnr ep ( armors

PearlC olemanB unn

ar r li 2 lb . v in r s c ots , s ced and coo ked c . ega

‘ u nil n e n l i t te d r a d coo c . o l ni 2 med . n o o s o ed 1 . l , ch pp t s p s at 1 r een e r c h o ed 1 ar e m u s r d e t s . re a g p pp , , p p p p p d t 1 c an o mao s o u Wo r e er s i r u t t p 1 ts p . c s t h e s a ce

ea su ar and n r i r . n H t g vi ega to di ssolve s u gar . Add o lg ad ually Bl e d m r n u e o u . S r to m n m so e r mann n re en . ixt i t p ti li i ate l u ping . Add e i i g i g di ts en o r n Bl d t g eth e a d chill .

MﬂﬂINl-ITEB CUCUMBGBS

PearlC olemanBunn Janet Nich ols

6 c . s li ed u u mb ers d l c c c ( o not 1 T . ce ery seed eel l p ) 1 T . s at

1 c . b ell e er di ed r p pp , c 2 c . s u ga

1 0 . o nio n di ed , c 1 c . v inegar

o e er n re en P s . a inre r e Le i m r n e s Mix t g th i g di t l ce f ig rator . t t ai ate at l a t 24 ou rs e ore serv n h b f i g .

28376 - 99 1 9 THCO SﬂLﬂD

Blonnie S . Strou d

n r k h amb u r er r o u d u e 1 c . h r 1 lh . s edded r at ed g /g t y , /g ch eddar o o ke r u mb l as e and h ees e c d c y , w h d c li d rained 1 c . cau flower flower ets an ino b eans raine 1 b t l i 1 s m . c m p t , d d ot e d et c u c u b er s alad 2- z l T o . b ott e h ot s au ce ( exas d r es s ing

k . i Pete type) 1 lg. p g plantaco ch ip s

l . o mao s li e 1 med . o t g t t , c d 1 ea i eb er le u e o r nt o h d c g tt c , t b its

n r m u s e ore s er oss ! Se e me ae . J t b f vi g, t v i di t ly

mcc 5mm:

Danee Lemmons

1 med . ea le u e s re e 1 c . r ae ees e h d tt c , h dd d g t d ch 1 c anh ot ili b eans r aine 1 b o t le C aalinas alad d r es s in ch , d d t t g

n h D r i ni ns ma e . 1 k . a o o os C o e o o to to s o t p g ch c eese t , h pp d / ( p ) cr u nch ed

’ . n mix r M ix allabove ing redi ents tog eth er and serve . Do t u ntil eady to serve to avoid ch ips from becoming soft .

mco salt“ )

m 2 . r ar h 2 med . to ato es c s ha p ch edd c eese D r i r n r e . iz a o o s 2 med . gee pe ppe s Md s e b g t - l alina r es s in 2 h ead s lett u ce 24 oz . b ott e C at d g r o u n b ee 1 lh . g d f

m n ree n e e rs nse e t u e ro n rou n ee . e o aoes a d B w g d b f Dic t t g p pp , Ri l t c - lln re r os . a z rae . ru s o and c ut into b ite s i e pi eces . G t cheese C h D it M ix i g

dients a n aa na ress n as . , ddi g C t li d i g l t

CHICKGN SHLHD

ns o e n c . e a 4 c . o o ke i ke c d ch c p c , ch pp d 1 l r es s in c ut eler : c . s aa 1 c . c y A d d g s ee relis c . w t h

u e le r insma e es . C ut cold bo il ed oh ic kenins mall p ieces . C t c y ll pi c Add

mo re saa ress n nee e . alltog eth e r and mixwell . Add l d d i g if d d

20 28376 99

BR UNSWICK STELU HelenBoykin

- - 2 3 Ih . r er s 5 ( ) f y t o 6 (1 5 oz . ) cans to mato es

8 t o 1 0 m ed . o aoes c u t in p t t , c . cats u p ie s m . p ces 1 c anto mat o s o u p

1 pt . fr ozenfield peas Salt r z 2 pt . f o enb u tte r b eans B lack pe ppe r r z n 2 pt . f o e co r n R ed pepper t o tas te 1 c ans h oe p egco r n k n l m Boil chic e u nti done . R e ove from b roth and c ut insmall pi eces as f ou ou o r kensaa . th e e e ab e t h y w ld chic l d Add v g t l s o t e b roth . Wh en th e e e ab es are ar all ooke d h a d t e ken. ook v g t l p ti y c d , chic C s l owly for abou 2 ou r rr n s s o en. t h , ti i g ft

BRUNSWICK STELU

Blonnie S . Strou d

1 h e n h ot r ed pepper

1 lh . s e b ee 2 lb s . o aoes o o k e and t w f p t t , c d

2 qt . b u tt e r b eans mas h e d r n 1 qt . co s tic k mar gar i ne

- 4 t . o m i 1 q t atoes (e ght 6 0 2. c . s u gar cans) Salt and pepper 2 1 - t o 3 (2/z i nch) med . o nions

ook ken nd n l r m r m n . C ch ic a beef u ti ve y tend er . R e ove f o bo es Put meat n a d b ro into o . r k n th p t Add butte beans and onions . Coo u tilbeans are n A o e . dd oma s u r i n oe s a sa and e er . u s e ore s e s o e d t t , g , lt p pp J t b f t w d ,

add o rn. en rni n o s o e add mas e o aoes . Se r e . reeze e . c Wh c d , h d p t t v F w ll

CHILI lllITH BGHNS

1 - 1 lh . ro u n f ns k i ne b eans g d b ee 3 (1 5/z oz .) ca d y

c . ch o ppe d o nio n C h ili powd er 1 3 1 4 z- an o m l r ( / oz . ) c s t atoes Sat and pe ppe

r n r D ki n o ou n n n . omaoes and e B w g d beef with o i o s raingrease . Add t t d y

b an . mmer e s Seasonto as e u s n o er sal and e er . S t t i g ch ili p wd , t p pp i

30 minutes . NEWENGLHND CLﬂMCHO WDGB

Blonnie S . Strou d

1 1 - ans o e o r 1 2t o 2/z- in o nio n o e 3 (7 /z oz .) c ch pp d ( ch) , ch pp d ‘ i e r aw o a s minced clams 2/z c . d c d p t toe m r ar ine o le mi lk 2T . b u tt er a 1 qt . wh / g l o r as e 4 saltines t s p . s at to t t l r k o r ab o u 4 lh . s at po ( t s lices b aco n)

m e n w r mak u . ru D rainl iq u id from clams . Add e ou gh ate to e 3 c ps C bl m r m le nd ook ork baconu n r s . e o e u a saltines over milk . C p / til c i p R v ; c b

. k r n ff llf e 2 es ns . onons oo en save . D ai o a at exc pt tabl poo Add i C g tly

n r . mme r u n u n so . am u o aoes sa a d e e S t til ft Add cl liq id , p t t , lt p pp i il m k and am no o o o aoes are en er a ou 1 5 m nu es . S r s ta p t t t d , b t i t ti il cl i t p t n r n Do s of mar ar . s o u er e h ot a d m u re . t ne eat ixt with bit g i H l wly til v y , v y r n oo ooke ear er and erm e to s a flavo s are we ll bl e ded . G d c d li p itt d t y

n n n . arm . us e ore ser n s r k e a o o to w J t b f vi g , p i l b c p

CHICKEN SOUP in Agnes H . H nant 1 wh o le ch icken r r 2 c . ca ots b ro 2 c . th k oo kenu nt en er . e one and ut in ar e ot t arrots C chic il t d D b p l g p wi h c , ro a r e and n n r e er o o s and s mme for m nu es or u n one . b th , w t , c l y i i 30 i t til d

Add salt to taste wh endone .

CHICKEN CORN SOUP FROM PGNNSVLVHNIH Gladys F u lgh u m

1 o le oo ke i k n nio n wh c d , ch c e (s ave 2 med . o s b r c . oth) 4 to 5 s talk s celer y 4 b o iled and o e eggs , ch pp d 3 o r 4 car r ots 2 ans o r n c c 1 c . co r nmeal

o kena ro mae m nu I mo r m b ro . 30 es ti Ien er . e e o B il chic pp xi t ly i t , t d R v f th e one b ut do n ot o . Put orn o e onon o e e er and D b ch p c , ch pp d i , ch pp d c l y s arro s in e t ro . ook iII 2 r n lic d c b th C t tend er . M ix V cu p co nmeal i c u p k n L e ro . et set for a Pu k ix e . t en e s and ornmea m chic b th whil chic , gg c l u re a k no ro o er low a k oo n k n . r h ot t b c i t b th ( v h e t). C u til th ic e ed Se ve with c rackers .

28376- 99 SUSHN' S CRGHMO F CHICKEN/IIJILD RICE SOUP SusanB oykinHoffman

2 c . il r i m V w d ce V2 t s p . thy e aer 1 l 0 . w t b ay eaf

2T . u r 4 nu m b tte V t s p . t eg l li m i 3 . lo es ar n e 1 . l g c v g c , c d t s p s at nio n e 1 m . M ed o o in e ar le . , ch pp d c d p s y (Opt ) 4 to 5 ar r o s inel o e Min e i es O t c t , f y ch pp d c d ch v ( p ) l- r l al u os e o u r 2 . k i m i k c . p p f c s m l ’ - - i k n r o n n . 5 c . ch c e b th (Swa s o s 2 c h aIf and half N r n n a u al o o es s an e 1 to 2 c . oo ke i e i k en t G d c d c d , d c d ch c b r r oth) b eas t meat (o pt .)

Ina o er sau an ook th r r U s r e e e e ae . e e n c v d c p , c wild ic with w t ( di ctio s I a ome r e . nsou ot me th e u er and sau th e onons th t c with ic ) p p , lt b tt té i

r . and gal ic u ntil softened Add carrots and cook u ntil tend er . Mix inth e ou r and stir cook o e r low ea a ou 5 m nu es a n a e ro fl / v h t b t i t , ddi g littl b th , P r in k n r n ne essar to re en s k n . ou e o a d s r a if c y , p v t tic i g ch ic b th ti with

k . h whis to bl end smoothly Add t e s easonings . Sl owly add mil k and half - n n r n n . r h k S mmer u n k n a d a a a d add e a d t e en. e e h lf D i ic chic i til th ic d ,

e r s s m n r . n r z n. about 30 minutes . S ve 6 a a ai cou se C a be f o e

HO DGGPO DGGSOUP

Bl i Stro d onne S . u

1 r n r r k . i li l 1 lh . go u d b eef o tu ey /z c th nly s ced ce ery 3 ans mines ro ne s o u ! 1 lo e ar li min e c t p c v g c , c d r n o r e n 3 cans water t s p . go u d ga o

- c n o r k and eans 2T . Wo r es r ir e s au e 1 (8 oz . ) a p b c te s h c o e o nio n Sal t o as e 1 c . ch pp d t t t

n a o . ro nmea ononand ar . o er n re ens . r to B w t , i g l ic Add th i g di t B i g b il k s e m r m n or n r . T i m re e a Red uce h eat . Si me 30 i utes l o g e his s o li t w ’ ! P r r am e s n et e r se r e onse n d o r aer . e e tha asou p . B t v d co d ay l t f C pb ll

minestrone sou p .

28376- 99 U. S. SGNHTGBERN SOUP

Blonnie S . Strou d

r i n b eans Sal and e er t o as e 2 lb s . d ed avy t p pp t t

l s mo ke h am o ks t s . ill ee o t . b s . d h c p d w d ( p )

d r mu s ar o t . 1 l . nio n i e 4 t s . g o , d c d V p y t d ( p ) m r ine 1 T. ar ga

Put in o n R n r h r n e are . Was h bea s . u th ou gh ot wate u til th y wh ite p t with

k . r . n 4 q uarts h ot water . Add ham h oo s B ing to aboil R ed uce h eat a d i m r r n simmer for 3 ou rs o ere . Sau e onons n a a ne u o en. h , c v d t i g i til g ld

S a n n er . D n d u n l Add to beansou p . e so with salt a d pepp o ot a d salt ti done as salt tou ghens th e dry beans it add ed inth e beginning of cooking . f r o u . r nd s r . Tear th e f agments o l eanham into sh reds . Add t so p Sti a e ve

CHNDIGD SWEET POTRTOGS LisaSkinner C lau diaH oward

6 s ee o a e o n r r n r u w t p t to s c . h ey o co s y p

V4 c . b u tter j u ice Salt to tas te

o 6 me u m s ee o aoes ou ar n m n n r r n e . e e e a B il di w t p t t with t p i g th Wh t d , d i r m k l and e ove s ins . C ut inhaves l engthwise and arrange inabuttered n ' d s . Seaso . sa ea u er one or s ru and o ran e u e . i h with lt H t b tt , h y y p g j ic Add ° to o aoes . ake at 4 u n r n p t t B 00 til potatoes ae lightly b rowned a d glaz ed .

CHNDIED VHMS

1 0 med . s ize s ee w t potatoes c . o range j u ice

2c . s u ar g 2 c . water 2 i - c . wh te sy r u p B o o aoes . ake ou f n t o a r . P r il p t t T w te Slice a d place th em inapan. ou su ar o er th e o aoes n e ou r s ru o er em . th e oran e g v p t t , th p y p v th Mix g u e and aer ou r o e r h lic w t ; p v t e potatoes . Shake th e panto l oosenth e o aoes rom h P p t t f t e pan. lace inovenand cook u ntil th ey are glazed ° o er . U se v 350 oven.

28376 99 25 CHNDIED VﬂMS

Sarah R adford

. 4 almo n l r in 4 med s weet potato es V t s p . d f avo g 1 aer ac . b ro n r 0 . w t / w s u ga ranu lae s u ar 2 s r c . g t d g pat b u tt e

- P n o o aoes u n amos ork en e r . ee a d c ut u no s m B il p t t til l t f t d l p i t all pi eces . ae r ranu ae su ar and la o r n o e r f r r o e o 5 o 6 m nu es . B il w t , g l t d g f v i gt g th i t Put c ut o aoes ina assero e s and s r nk e ro n r p t t c l di h p i l with b w su ga . D ° r r r . o r nd k Pou s u gar wate ove this ot with butte r . C ve a ba e at 350 for 45 minutes .

SWEET POTHTO PUDDING

Pattie Davis

nill . r 1 a a 1 2 c gated s weet potato es t s p . v r r in c . s u gar 3 T . maga e

milk r m r m i n 1 T . inn m n 3 c . (o o e t o o s te c a o o ao es 2T alls i e p t t ) . p c

k u n o rae o aoes s u ar aer s es and u e r . oo aoes M ix g t d p t t , g , w t , pic b tt C til p t t ° are done and water is b oil ed downto apu dding at 325

SWEET POTHTO So uFFLé JoanB unn

' k w e o a s s i k mar ar ine 3 c . c o o ed s e t p t toe t c g r 2 c . b ro wns u ga eggs milk D s al c . as h t anill la o r in 1 ts p . v af v g To ppi ng i i r r 1 . R i e Kr s es 1 c . b owns u ga c c p 1 o e nu s s tick mar gar ine /z t o 1 c . ch pp d t

° ake at 3 0 omb ne o aoes su ar Th k b u e r a or n and e s . 5 C i p t t , g , il , tt , fl v i g gg B

ar erea and nu s . for 1 0 to 1 m nu es . omb ne me e u er s u 5 i t C i lt d b tt , g , c l t

Add as topping and bake 1 0 to 1 5 minutes more .

28376 - 99 sweet pomro so um é

Frances Boyette

oo ke mas e s eet Vs s i k mar ar ine 3 c . c d , h d w t c g anilla potatoes 1 t s p . v r 2 wellb eaen 1 c . s u ga eggs , t s ah vat s p . To pping

o o nu t V3 s i k mar ar ine 1 c . c c t c g - n l u r r ns u ar Vs c . s eIf r is i o 1 c . b ow g gf h ed nu s 1 c . c o pp t

nu alln re ens and ou r no a e rease ak n s . o o Mix i g di t p i t w ll g d b i g di —h M ix c c t , r n ﬂou r and ro ns u ar o e nu s mar ar ne and c u se s b w g , ch pp d t , g i p lf i i g ° o 2 n es or u n pou r ontop of potato mixtu re . Bake at 300 f r 5 mi ut til l light y browned .

CORN CHO IIIDGR

i Strou d Blonne S.

4 s lices b acon 3 c f h ot water 1 m z- l 1 ed . 2 in h o nio n 1 . ev a o r a d mi k ( / c ) , c p te r ch o pped 3 T. b utt e

c . i r aw l d ced potatoes t s p . s at n 2 . r c n D l k r c f es h co r (or lg. a as h b ac peppe r eam- l r a r ik c sty e co n) 1 ts p . p p a

ook on on n . u n on n r nd a on C bac sl ightly . Add io s Sa té u til io s ae soft a b c

is ooke . n mme r n o a o atoes ornand aer . o er a d s u t c d Add p t , c w t C v i il p t r n oes ae en er . a to o m k utter sat and e er . e e t t d Add il , b , l p pp R h t b ili g n o r i l l r r u til ch wde s thickene d . (A itt e flou or co nstarch may be added if

- nee e . S r nk r m . ke d d ) p i l e pap i kaand serve hot . A one di sh eal Ma s 6 serv n s 24 aor e r 0 es r se n . i g , c l i p vi g

CORN PUDDING JeanLemmons

20 . o r n c 2T. melted margar ine 2 b eat en eggs , 1 c . ev apo rat ed milk

2T . lo u r l f ts p . s at T 2 . s u gar

n re en nor r - s i e s e . r ak in 2 in r M ix i g di t d l i t d Sti well . B e 1 ch sq u ae ° rol e dis h at 325 for approximately 45 minutes (u ntil set and lightly).

28376- 99 27 CORN PUDDING

Mz I/ a e e B unn

r s ee o r n 2T . b r r r c . f es h w t c u tt e o ma gar ine r mi 3 eggs c . evapo ated lk

. l 1 T flo u r t s p . s at

1 T . s u gar

r r ea e s . sa ou su a m k me e e r an rn u S r . tt d o . t B t gg Add lt , fl , g , il , lt d b c i ° Pou r into a greased baking dis h and bake in350 ovenfor about 45 minutes or u ntil it is real fi rm .

SCHLLO PGD CORN Frances Boyette n in i 2 3 T . mar ar i e c u t o e es eggs g , t p c

- 1 c anc r eam s tyle c o m (1 2 oz .) 1 T . s u gar

milk . l c . t s p s at lin k r c . c r u s h ed s at e cr ac er s Das h gr o u nd peppe

S r inr m nn n re en . . Inbo ea e s u n ro . e a s e wl , b t gg til f thy ti i i g i g di t M ix w ll ° - ke in re eae - o enfor Pou r into g reased 1 q u art cassero l e . Ba p h t d 350 v

r h . 60 minutes o r u ntil knife insert ed incente r comes out cl ean. Se ve ot

Makes 4 to 6 servings .

Hnnvnnp BEETS Lois D enny

in ar res b ee s o r 1 1 6 4 c . e 5 med . f h t ( V v g

c ans li e b ee s r aine 1 T . s u ar c d t , d d g i r . aer o r b ee u e 1 T . co ns tar ch c w t t j c

9 & t s p . s an In mal Prepare and cook be ets o r d rainand reserve liq u id from can. s l ra u a st r in sau e an s r to e er orns ar su ar and sa . c p , ti g th c t ch , g lt G d lly i S r k tirrin ons an u n t k and o s . ae r and ne ar . C oo s w t vi g ,\ gc t tly , til hic b il ti

i . ea rou . er es to nbeets . H t th gh S v 6 8

28376 - 99

( BEHMV POTHTO CHSSGBO LG

Lois D enny

o ao es 6 t o 1 0 med . p t t am ees e s o t ene 8 oz . r e c ch , f d

- n. r r eam 8 oz . ct s o u c m l m r ar i ne c . e ted ag i es ar s le o r 1 c . ch o pped ch v , p y o nio n

k in r n s . r n nd m . Peelpotatoes ; c ut inpi eces . Coo wate u til oft D ai a as h o aoes and o e r Beat c ream ch eese with mixe r tiIIs mooth . Add p t t th P u r in - sero e r 2sm ll s s moo . o u ar as o a a se ingredi e nts . Mix till th 3 q t c l c

rn . mo e 1 m n r nk a r ka. e r e rae o e e 5 u es rol es . Sp i l e with p p i R f ig t v ight R v i t °

r C anbe rozen. Ser es ook at 3 fo 30 m nu es . befo re baking . C 50 i t ( f ) v

8 to 1 0 .

R ec ip e Fav o r ites

28376—99

Hel pfu l H i nt s

Wh e n re ar n ac asse ro le make ana o n lb t r z It a a o e e e . p p i g , dditi tch f makes a re a e me r e nc me alw e n u nex ec u rr g t g y h p ted g ests a ive . k th a rol r m th r z r n n J u st ta e e c sse e f o e f ee e a d bake it i th e ove n.

— To kee h ot oil ro m S la e r n s r nkle al le s alo r lo u r inth e an p f p tt i g, p i itt t f p before fryi ng.

N r r k r r z n F eve ove coo food s that a e to be f o e . ood s wi llfi ni s h cook ’ r D n r r z k in e n e . gwh h eated o t ef ee e coo ed thawed food s .

A few d ro p s of le monj u ice add ed to s i mme ring rice wi llkeep th e grai ns se parated .

r n r m n h l r r z n l l ee e e a a e t e a o of o e asse ro es . o e G p pp y ch g f v f c C v , arlc and e e r la o rs et s ro n e r e n e are roz e n e g i p pp f v g t g wh th y f , whil l s a e ononand sal et m e r. g , i t g i d

’ n r k D o t f eeze coo ed eggwhites ; th ey b ecome to u gh .

Sp ray you r gri llwith vegetab le o ilto p reve nt sticki ng.

Instant potatoes are agood stew thicke ne r .

W e n reez n oo s labe leac onane r its o nens and th e h f i gf d , h c t i with c t t r Al r z n date it was p ut into th e freeze r . Sto e at ways u se f o e cooked food s withi none to two month s .

S ore r e as a r e e ce b ro nr e and o le rans in t d i d p t , ic ( x pt w ic ) wh g i tight Al r r e rae b ro n I o e re conane rs ina oo ldr la e . a s e y c v d t i c , y p c w y f ig t w r c e and re r e rae o r re ez e r ans e llnot b e u s e it i , f i g t f g i if th y wi d w h i m nfive o nth s .

laz e o e r ear e n are lass me al allcan be u se for G d p tt y, th w , g , t d r l n f c r l co nane rs o me inb r col c asse o es . Ma y o these asse o e t i c ight Th f ors and ple as i ngd es igns to comple me nt yo u r tableware . e type o co nane r o u u se makes er ltle e re n e as lo n as is ea t i y v y it diff c , g it h t r p oof .

Souffle di s hes are d es igned with straight s id e s to h e lp you r souffle R m k n r fo r se r n n c li mb to magnificent h e ights . a e i s ae good vi gi divid r l u alcasse o es .

To kee bo le lasa nanoo les ro m s k n o e e r as e oo p i d g d f tic i gt g th th y c l , kee p th e nood les se parate by d rapi ngth em ove r th e rim of apot . Blonnie Stott

en c u t in ie es Lar d u st s m . amo u nt , p c (j ) ar m aer t o taste 0 . w w t Das h s u gar

I tende r inpl enty of water seasoned with salt and l alitt e su gar and as mall amou nt of lard if des i red . u ps plainfl ou r and cu ps warm water and knead

a s ork n in ou r as nee e en a n it . b ll , w i g fl d d , wh b lli g (I C no s r as e as roll it onu ntil real thin. ) ut i t t ips wid as r a e em no a 1 2 1 4 - n t y , pl c th i t x i ch lace waxed paper betweeneach layer k ke a er . enrea to oo e p p Wh dy c , p in a ers of as r s rr n li h tl to kee rom l y p t y , ti i g g y p f a o o e c ut in re u e ea . ro u 8 d c h t D p b t b il d eggs , i o r . u o er u n rea to serve . T is o past y C t h eat off. C v til dy h s g d ’ r f r a e o ree n so ou a e it rea en ou nee it . p f zi g , y ll h v dy wh y d

MV CHICKGN RICGCﬂSSEﬂO LE

Blnni tr d o e S. S ou v il r i e ma u e r e . 4 b la k e er d c ( y s g V t s p . c p pp - r ain h aIf-and- al g ) c . h f nio n c o e o c . i e o ke i k en h pp d 3 d c d , co d ch c bu t er o r mar r n i e imi nt o t ga i e V4 c . d c d p e flo u r ni l 2T . s pped pars ey c anb ro iled li l , s ced t s p . s at h roo ms s li re almo n c . ve d d s enb roth

Ire r e a or n to a k r n If u s n re u ar on ic cc di g p c ag e di ecti o s . ( i g g l l g s mmer 25m nu es a er r n o k on nin ut er i i t ft b i ging to aboil . ) C o i o b t r arine tiIIen er b u no r r mo r m a . r in o u . g t d t t b own. R e ve f o h e t Sti fl mu s rooms re er n l k n r s u . enou e o to u h , vi g iq id Add gh ch ic b th liq id ' as u r - - e u . r s a ua r haIf and a . c p G d lly sti fl ou r mixtu re . Add h lf and s r u n k . r e mu s rooms ken m eno ars ti til thic Add ic , h , chic , pi i t , p alt and P - e er . ou r no 2 r nk e p pp i t a qu art flat casserol e dis h . Sp i l iImo k nds . a e for 25to m n B 30 i utes at Serves 8 .

31 CHICKEN ﬂND BICG Su sanB oykinHoffman n l k l 1 lh . b o e es s s ines s i ke n c . s li l , ch c ce d ce ery b r eas s lh . r es m u s r o o ms s li e t f h h , c d ’ - t s . s al 1 k U n l B p t p g. c e e ns Io nggr ain u r o e r t s p . c ry p wd and wi ld r ice

1 m . ni n li d o o s e 1 c . r e s o u r eam r e . Io a o r , c d c ( g, wf t 1 c anc r eam of m u s h r oo m s o u p no nfat)

ook ken sa u rr o r n n e a d o onu n one . Sa e s r n C chic with lt , c y p wd i til d v t ai ed n b ro for mak n r e . e ken i s oo c ut no e es . Sau th i g ic Wh chic c l , i t pi c té m r m l r u s h oo s ina ittl e b oth or b utt e r . Cook rice accordingto instru cti ons on a k u s n r r r r p c age i g ese ved b oth o water . Savingso me mu s h rooms for th e to o mb ne ken r n m n e a d u s rooms . e o e e r p , c i chic , ic h Bl d t g th sou p and sou r ream and oss k n n P in k n c t with ch ic e a d rice . ut ba i gdis h and o r m nn m r t p with e ai i g u sh ooms . Cover and bake 1 h ou r at (C an b e re ar k n n p p ed u p to ba i g o e day inadvance . )

LGMO N CHICKEN JeanLemmons

- l . k i n 1 h s n e b o neles s b o ne 1 oz . c an i k enb r d , d ) ch c oth i k l n i enb r eas s c u t ino s r i s 2T . emo u e ch c t , t t p j c

1 m d . ni n e o o o e 1 l . ar r li e ia o n ll , ch pp d g c ot , s c d d g a y li 1 . l t s p gar c po wd er t s p . s at n 2T . m r r i n a ga e 1 c . s ow p eapo d s n r 1 T . o r in e R i e c s ta ch c . d ry Mu t c

l Sauté chickenand onroninmargarine u ntil chickenis light y b rowned . r i rn r mon u nd S n o s a and ook 1 m nu e . ro arro e e a ti c t ch c i t Add b th , c t , l j ic

r n . r in n k r . r salt . B i g to afu ll boil Sti pea pods and u coo ed ice Cove ; r m Let s n m n . a ork . ak s 4 e ove from h eat . ta d 5 i utes Fl u ff with f M e servings .

28376 - 99 ﬂLMOND CHICKEN JoanB unn

n d i k n ilv r almo n s 1 c . b o e e Vz c . s e ed d ch c ns ar al 1 T. o r 1 t s p . s t c t ch r r 2T . s he y

mo nos o ium lu amat e 1 c . i e eler 1 t s p . d g t d c d c y

v etab le o il 0 . aer V3 0 . eg w t r en e r di d nion 2T. h o ed e e 1 c . ce o c pp g p pp l 1 ts p . s at

- h 1 r on inoil C ut ken no ae s e e es . B ownalm ds . chic i t d t iz d pi c M ix wit n rr u ar orns ar monoso u m u amate a d s e . g , c t ch , di gl t h y

Le t r en s k n . inoiland h eat . t cool slightly o p ev t tic i g

n e . o k reen inh ot wok for2minutes . R emove o to plat C o g u ken and onioninremainingliq u id for 3 minutes . P t chic n r m r a d mix e e a es . sau e is too d add o e with v g t bl If c y , an r tor r e add th e aer c onat a me . ou a ti If y w t g vy ic , w t ok for 2 mixed with 2 teaspoons cornstarch and sti r into sau ce . Co more minutes .

SGSHME CHICKGN

JoanBunn

V e e in r li g tab le coo kings p ray t s p . m ced ga c 4 T ame s e l k . s es e b a e er ds t sp . c p pp

- V4 t o V2 0 . r ed u ed s o di m o 4 b n l kinles s i ken c u s y o e es s , s ch c s au e b reas h alv es c u in1 -in h c t , t c

4 o ne V 0 . h y pieces n 1 t s . mi e r e i k r i p c d f s h gnger o r Va 4 c . coo ed ce r n in t s p . go u d g ger

Toast sesame seeds l ightly over medi u m h eat for about 2minutes u s ing r ad y nonstick skill et . Prepare marinade by combining toasted sesam see s with au e n n r . so s o e e ar and e er . S r e d y c , h y , gi g , g l ic p pp ti w ll mar na e o er ke . r r m i d v chic n Mainate at l east 30 minutes . Fo ax a or mar nae o rn n e . oa a ons k k e ook n fl v , i t v ight C t tic s il l t with c i g and a pl ce over medi u m h eat . Pou r th e chickenpi eces and marinad no h r- fr i t t e hot pan. Sti y for 4 to 6 minutes or u ntil chickenis th orough l

ooke . Serve o er h ot r e or n c d v ic Chi ese noodl es .

28376 99 33 CHICKEN DELIGHT

BillBos well

m r i . e r r m 1 s j ar d e d b ef 8 oz . s o u c ea 1 s tick mar gar ine 1 c anc r eam of m u s h r oo m s o u p 6 ch ickenb r easts (b o neles s) b n r en r 1 lh . aco (o o u gh t o w ap b reas t)

Ina bak n s me mar ar ne . Ne a e r r e ee a e r r ns n i g di h , lt g i xt , l y d i d b f ( ft i i g r a keninon or n r u n er arm ae . r e two a o s s e en n d w w t ) W p ch ic b c t ip , d p di g i P a e n s . o n r r n z e f reas . s o s i o b t l c di h Mix up a d sou c eam ina bowl . ° r ak f n P u r r ken. o o . 1 o ove chic C ve with f il B e at 350 or o e h ou r . Last 5

m nu es u n o e r . Th e ra is e e en o e r s u s . i t , c v g vy xc ll t v bi c it

CHICKGN POT BIG

Ann r M. St oth er

n 1 r r 4 c . b o i le i k en c ut i o c an eam of ele o u d ch c , t c c y s p pieces ( u ns alte d) 1 c anc r eam of ch ick ens o u p nV -A II l 1 i k r 1 c a e e e ab es c . enb o g v g t , ch c th d r aine d

To pping:

s eIf-r i in l r 1 i k m r ar ine 1 c . s gf o u s t c ag i l r 1 c . m lk t s p . b ack pe ppe

r V - I Place chickeninbottom of larg e casserol e di s h or pan. Pou egA I

A n n k nb ro . P (d rained) over chicken. dd sou ps (u dil uted) a d chic e th ut

m r . ou r mar ar ne m k and b a k e e r inbo . e e fl , g i , il l c p pp wl M ix w ll with ix ° Pou r over chickencass e ro l e and bake for 1 h ou r at 350 u ntil cru st i r s b own.

CHICKEN NE

b u er milk 4 ch ickenb r eas ts 1 c . tt 1 c anc r eam of ch ickens o u p 1 stick melted b u tt er or 1 s o u p c—anch ickenb roth mar gar ine el r i in l r 1 c . s f s gf o u l k ns nd ro u n s moo . Cook chickenand save b roth . H eat chic e ou p a b th ti th C t ken om ne ou r u erm k and s k of u er or mar ar ne . u C bi fl , b tt il tic b tt g i chic n o er s . e inb m of s . Pou r sou b reast inpi eces . Place otto di h p v thi Th

ook onme u m ea u n ro n. pou r th e fl ou r mixtu re over . C di h t til b w

28376 - 99

GROUND BGEF/TUBKGV O R IENTHLCHSSGBO LE Blnni o e S . Strou d

i ni n 1 1 c . d ced o o c anc r eam of m u s h ro o m s o u p li l r 1 . r c s ced ce e y c . wate

b u r . 3 T . tte c s oy s au ce i k c . r e b la e er c t s p . c p pp ro u n b e f u r k e in 1 lh . g d e /t y C h es e no o d les 1 c anc r eam of ch ickens o u p

n r in e mo r . Sauté o ions and ce l e y b utte r . R ve f om h eat B rownrice and

P . n r r ee . ut as e I ease asse o e o mix kensou mu s b f id g d c l b wl , chic p , h r n n oom sou ae r so sau e a d e er . ono e er r e and p , w t , y c p pp Add i , c l y , ic °

m r S r e . ake at fo r m n h b eef ixtu e . ti w ll B 300 30 i utes with t e l id onand

Se r e o r n . 30 minutes with out th e l id . v ve Chi ese noodl es

HﬂMTGTR HZZINI

Lois D enny

h m i 1 c n r m f i k ns c . o o k e a e a ea o e o u c d , d c d c ch c p r m r a P r mes an ee e 1 c anc eam of mu s h roo s o u p c. g ted a ch s r n r c . ch o pped gee peppe

- k . r k n o ke 1 7 oz . ( ) p g b o e , co d s pagh etti

\ - nk e alln re ens exce t c h ees e in2 u ar assero e . S r Mix i g di t , p , q t c l p i l with ° k l k f r t m nu . m e 2s ma ass e ch eese . Ba e at 350 o 30 o 35 i tes (Cou ld a l c

T r z n . rol es . h is f ee es icely )

Not e : A g reat l eft over id ea.

Texas HﬂSH

h nio n inl li e 1 t s . ili o er re er ot 1 l . o s g , th y c d p ch p wd (p f ) l 1 l . reen e r min 1 t s . sa g g p ppe , ced p t l k e er amb u r r t s . b a 1 lh . h ge p c p pp l r li r u s e o r . r 1 e 3 T magar ine c ov ga c , c h d k re 2 c . coo ed to matoes p s s ed raw In - r inr i c . o gga ce

Sau onons reen e er and rou n bee in u e r u n e e ab es té i , g p pp g d f b tt til v g t l r k m r e o er n . s ae e e r . r n off fat oo e o aoe t d St ai Add c d t t , ic , chili p wd , n no a 2- u ar . S oo sal bla k e er and ress e ar . e t , c p pp p d g l ic M ix w ll p i t q t ° k l mo e o e r . oo k 7 fo r m nu es . e cassero e with l id . Ba e at 3 5 35 i t R v c v C

1 5to 20 minutes more u ncove red .

28376 - 99 JOHNNY MRZGTTI Sh irley Str oth er

mb u r er 2 r eenb ell e er s 3 lb s . ha g g p pp

n o mao s au e 1 s m . b o t le o li es 2 lg. ca s t t c t v e r ees e 2 cans to mato pu r é e 1 lh . ch dda ch e noo les 1 c anto mato es 1 lg. bag gg d nio n 1 med . o

mao sau e omao u r e ro n ambu r er ononand e ers . o B w h g , i p pp Add t t c , t t p é k noo es u in a and add ese us u e . oo and tomatoes . C t olives h lf th pl j ic C dl in r n roo D no e r ook . a er a e o e as di rected onpackag e . o t ov c L y l g v p f

T eese . o or an: noo es sau e m u re and eese . o b wl p dl , c ixt ch p with ch ° Bake in350 ovenfor 30 minutes .

STUFFED PGPPGBS Zilp h iaNich ols

r n ll r . al 4 lg. gee b e peppe s ts p s t

- ro n n k 2 8 z . ns mao s au e 1 lh . g u d b eef (u coo ed) ( o ) ca to t c

c . ooke r i e Vat s . e er c d c _ p p pp V4 ch o pped o nio n

r n m ne ee ooke r e onon S e e s e se and as . o plit p pp l gthwi w h C bi b f , c d ic , i , a e r and n P m r on e er in s e ca omao sau e . e u e to s lt , p pp t t c il ixt p pp

r e . larg e baking di sh . Pou remaining tomato sau ce over stuffe d pepp rs ° Cover and bake in350 ovenabout h ou rs or u ntil peppers are tenden

BGGF STROGHNOFF

n 1 med . o io n o e 2T lo u r , ch pp d . f Gar lic s alt 1 c anc r eam of mu s h roo m s o u p

c . b u t er 1 s o u r r eam t c . c m r 1 lh . ha b u ger 1 b oxelb ow no o d les

Sau ononand b u e r o r m m r r nd ro n. té i tt ve edi u m h eat . Add ha bu g e a b w ou r sou and ar sa to as e . S mmer u n o ere u n eae Add fl , p g lic lt t t i , c v d , til h t d t rou onlw S r in r o . sou re Serve er ok n e . h gh , ti c am . ov co ed oodl s

28376- 99 BHKGD SPHGHG'ITI

JoanParker

mb r r 1 l . 2 lb s . a u e h s ar e r h g h p ch dda ch ees e , i 1 qt . to mato j u ce grated 1 j ar R agu s pagh etti s au ce

1 l . b x a i no les g o s p gh ett o d , co o k ed

r n r r n m B ow hamb u ge a d add to ato j u ice and spagh etti sau ce . Si mmer 1 P re ea o ento r nn n i l for h ou r . h t v D ai oodl es a d p ut nacassero e nd r m r . s ak dis h Add au ce a cove co pl ete ly with gated ch eese . B e u ntil i n l: ch ees e is melted (about 1 0 to 1 5 minutes). Opt o a M ix mozzarella

ch eese with th e sharp ch eddar ch eese .

GO ULHSH

LisaBaits n . c an imien 1 lh gr o u d b eef 1 s m . p to

r z . m r o ni 1 lh . s ha p ch ees e 8 o aca 1 c anto mato s o u p Salt and pepper t o tas te 2 i n 2 1 o r o no s o e T. b u er , ch pp d tt

in n B rownbeef . Sauté oni ons small amou nt butte r a d add to beef . Mix in sou u s one can ae r o e onon m eno and sa and p pl w t , ch pp d i , pi i t lt

r inma aron o k a or n to box re ons . e e to as e . o e p pp t t M ix c i , c d cc di g di cti m r 4 m n C ut ch eese into cu bes and add to g ou lash . Si m e about 5 i utes

ove r low h eat .

PIZZflCflSSGfiO LG JannaHinnant

r 1 k . r o ni 2 lb s . hamb u ge r p g peppe ’ i ’ n n z . ell r s s 1 s m. o io 8 o Mu e tw t ’ r e mozzar ella 2 Cans C ampb ells Italianto mato 2 pkgs . s h edd d s o u p ch ees e

k s and ran. r inoff rease . oo s B rownhambu rg er and oni on. D a g C twi t d i nadd Laye r bottom of cass erol e dis h with hamb u rg er and onion. Th e ’ ’

ll S rea am els alan omao sou o er s s . M u e e r s twi sts . p d C pb l It i t t p v twi t ° k at for T ron nd eese . a e 350 (Add littl e water . ) op with peppe i a ch B

20 minutes .

28376 - 99 HHMBUBGER CRSSGRO LG JannaHinnant

’ mb u r er 1 c anC am b ells Ialian o mao 1 lh . ha g p t t t V lv as ells and so u 1 p kg. e eet h p re e e ar ees e ch ees e 1 p kg. s h dd d ch dd ch

oo k V e ee a s e s and Brown hambu rger and d rain off g rease . C lv t h ll am u r er s e s and eese r n to box re ons . ch eese acco di g di cti M ix h b g , h ll ch ’

Put in assero e s . To and Campbell s Italiantomato sou p . c l di h p with °

ak at u n eese me s . sh redded ch eese . B e 350 til ch lt

HﬂMBUBGGB TOT CHSSGRO LG Br owd r Amy L. e

ro nd b ee c . s r ed ed e dar h ees e lb s . g u f h d ch d c - - xT T an r am of 1 1 2 oz . b o aer o s 1 oz .) c c e ( ) t t mu s h room s o u p Salt and pepper

m of mu s room sou eese ro n rou n bee and ran. rea B w g d f d i Add c h p , ch

“ n S re in 1 1 - n re an e and salt a d pepper to taste . M ix well . p ad 9 x i ch ct gl ° P a e e r o ont and ook in4 o enfor 20 casserol e dis h . l c Tat T ts op c 00 v

e mm a . minutes (u ntil Tater Tots are b rown). Serv i edi tely

EGGPLHNT LﬂSﬂGNE

Arch ie Stroud an 1 l . e l r e o r e no g ggp t 1 ts p . powde d ga

1 z . R au o r o u r egg 1 lg. (28 o ) agu s ce y C o r nmealo r flo u r favo r ite s pagh ett i s au ce n 1 lh . r o u b ee a k es e inl s li e 1 lh . e t g d f J c ch , h y c d 1 - 2 med . (2/z inch) o nio ns

- 2 (1 0 oz .) pkgs . ch opped s ina b ar el p ch , y thawed

e D n . S e an. o r n n o lic ggpl t o t peel Dip incornmeal or fl ou r . B ow o b th

s . r n am r es o r no . id B w h bu g er and onions . Add th e s pinach and o ega S r u n th e s na is n 2- s a e om e e . I a 1 3 9 n ti til pi ch th w d c pl t ly x x i ch di h , a e a a er of e an allof th e mea sau e allof th e s a e sau e pl c l y ggpl t , t c , p gh tti c and ano er a e r f e o th l y o ggplant . Cover compl etely with Jack ch eese . Co k ° at 350 for 30 m nu es to one ou r u n is e me e but do not i t h , til it w ll lt d , erm ees p it ch e to tough en.

28376 -99 LflSflGNfi

JoanB u nn

k - r V egetab le coo k i ngs p r ay 8 oz . o f ee b ro ad no o d les

- e r lean r o u n r o u n 8 oz . fat r ee s o u r r e m 1 lh . xt a g d d f c a

- - - r r e u e fat o mao oz . fat r e r i o r 1 (26 o z . ) ja d c d t t 8 f e c ttao cott age b as ed pas tas au ce ch ees e

- m au e 3 c . ar s k im m ozz r ll 8 oz . to ato s c p t a e a ni n 2 . Iali ns eas o ees e s r e e t s p t a g ch , h dd d

Pre h eat ovento Lightly s pray 9 x 1 3 - inch bakingdi s h with vegeta

k n r . as e . r n r u n ro n nd r n ble coo i gs p ay Set id B ow g o d u d a d ai well . Add n l mm r fo r 1 1 as asau e omao sau e a d a anseasonn . S e 0 to 5 p t c , t t c It i i g i k n es e sau e s mmers a or n o k m nu es . oo oo t a a e i t C dl , whil c i , cc di g p c g l r n. mb n h ot noo es ou r ream r o re ons . a o e s tta ees e di cti D i C i d with c , ic ch r n r n r and allbut 1 c u p of mozzarellach eese . Laye i g edi e ts by pou ing T half of noodle/ch eese mixtu re onbottom of baking di sh . op with half r m nn n I h m r n of th e pastas au ce mixtu re . Add e ai i g ood e/c eese ixtu e a d

r ake for m nu es . emo e top with remainingpastasau ce mixtu e . B 30 i t R v rn from ovenand top with remainingmozzare llach eese . Retu to oven

k r n 4 r . fo r 2m nu es or u n eese me s . a es 9 se s 3 0 ao es ea i t til ch lt M vi g , c l i ch

BHKED ZITI LisaBatts

- h o o ke z i i ma aro ni ar s a e t i s au e 5 0 . t o 1 (28 oz .) j p gh t c c d t c

r e e mozzar ella ab o u 3 0 . d r 0 . s h dd d ( t y) P r m s n ees c . r ae a e a e ch ees e (6 oz . ) g t d ch

In ar e bo l om ne s a e sau e 1 c u mozzare a eese and l g w , - c bi p gh tti c , p ll ch

- i n no 2 uar ak n z cooked acc ordin to re ons o nbox. S oo iti , g di cti p i t q t b i g ake S r nk e remann m zzare aand Parmesan eeses . dis h . p i l with i i g o ll ch B ° C an b e ma e in at 350 for 30 minutes o r u nti lh ot and bu bbl ing . d

a an e re r e rae or roz enand en ooke . dv c , f ig t d f th c d

STBOMBO LI

Kesh aLiles

ll ees e z r c . mozz ar e a 1 c anPills b u r y piz ac u s t ch , - r zz e s r e e 1 ( 1 4 oz . ) ja pi as au c h dd d ar ees e s r e e k . e r ni c . e 1 s m . p g p ppe o ch dd ch , h dd d

r nb ell e er o t . mb u r er r o ne and V 4 c . ee 1 lh . b h a g , w d g p pp ( p )

o nio n o t . d raine d c . ch o pped ( p )

Oh a l rease ar e ook e s ee s rea zza ru s do not ro . light y g d l g c i h t , p d pi c t ( ll) amb u r e r e eron Inth e m le of ru s s rea zzasau e . idd c t , p d pi c Add h g , p pp i , B r n rne rs o e e r onto T es . o peppers and oni ons . op with ch ees i gc t g th p °

ake at 4 0 for 20 m nu es . and s id es to cove r mixtu re . B 0 i t

28376 - 99 MGﬂT LO ﬂF

| ro u nd ch u ck 2 eggs ’ C am b ell o mao s o u d s au s age 1 c . p s t t p lu s aer e h pepper , diced p w t n d Sal and e er as des i r ed o , dice t p pp t ed cor nflakes

redients and add enou aer to des ired ons s en . Pat J gh w t . c i t cy ake in rease anat for larg e loaf or 2small l oaves . B g d p Garni sh top with cats u p and retu rnto ovenfor acou pl e of

des k ed .

rem seer

leans tew b eef 1 c anmu s h r oom pieces am of mu s h r oo m s o u p

sou p and mu s h room pi eces tog ether in 2- q uart casserol e

. n n m er Cook 2 h ou rs at serve over rice . (O io s ay be u r mixt e . )

=ISH STEIN (OR CHOWDER! William Strou d

ider ill m f ets (fres h) 2 c . to mato j u ice o r to ato toes s au ce ns 1 doz . eggs aco no r s alt po r k Salt to tas te

ler no e es ou ut aoes i t pi c ab t to 2 inch es sq u are . C pot t

I u es . C ut onons ro nb con ork u n c b i about same s ize . B w a /p til i o e ru m n s ; e a d a e a on. a er s otaoes and on v c bl v b c L y fi h , p t

set . ook s o in r C l wly lage pot for 1 hou r or u ntil very done . :o u e or a S r n ste . e ak e at a me no as . re o t t j ic p ti ily B eggs , i , i P l . a e t em er ook ou 2 l c h v y eas ily into th e stew . C ab t 5 ' u n th e e s are e r Se in s . r k ru m til gg w ll done . ve bowl Sp in l e c t ontop .

4 1 BHKGD BGHNS

Nellie Byrd

n r k n e n . b r n 1 lg c a po a d a s 3 T . b ow s u gar k e u 2 o T . ni 4 T . tch p t 3 o o ns l mo as s es 1 lh . a o n 2T . b c W r r ir o es e s e s au e 1 m . ll 1 t s p . c t h c s b e pepper r r m r 2T . p epa ed u sta d b n b n k Fr ba onand ru mb e . ea s a o e u mo asses Worces y c c l M ix , c , tch p , l , ters h ire sau e ro ns u ar mu s ar o e onons and o e c , b w g , t d , ch pp d i ch pp d Pou r no ak n s and k 4 m be ll peppe r . i t b i g di h ba e 5 inutes at

BHKGD BER NS

Patsy Jones

. r A . 1 . 1 lh go u nd b eef 1 T . n c a o r k and b eans 1 . m u s ar Lg. p ts p t d

k e u . r n r 6 oz . tch p c b ow s u ga in 1 t s p . He z 57

r n r u n . rk n b n n r r n B ow go d beef M ix po a d ea s a d oth e ing edi e ts . Place

P r r n r n n . g rou nd b eef inbottom of casse rol e dis h . ou oth e i g edi e ts o top ° r m r n Bake at 350 for 1 5minutes and remove casse rol e . Sti ha bu ge r a d

r P e ba k in enand b ke for 4 m nu . oth er ingedi ents togeth e r . lac c ov a 5 i tes

BHKGD BGﬂNS

Mr i nfr w r h r e ed th R e o St ot e

amb r er 1 oz . o r k an b eans 1 lh . h u g 6 p d

. i m u s ar Lg o no n 1 ts p . t d r ke u De hyd ated b ellpepper c . tch p 1 r r r i r s u e /z c . b o wns u gar Das h Wo ces te s h e a c

ro n am u r e r ononand e e er omb ne o rk and eans B w h b g , i b ll p pp C i p b , ham ro ns u ar mu s ar ke u and or es e rs re sau e . b w g , t d , tch p W c t h i c Add °

r ake 4 for 4 m nu es . bu g er mixtu re . B at 00 5 i t

I! POT OF DRIED BGRNS JoanBunn l 1 lh . d r ie d b eans Sat t o tas te Ham h o ck Water t o cover Pepper t o taste

S ak eans o ern in Was h and pick b eans to re move bad ones . o b v ight

P m n n in l r ot and o e r aer . water . ut th e ha h ock a d bea s a age p c v with w t P ut th e sa B ringto aboil and s i mmer fo r about 2 h ou rs o r u ntil done . lt in d u ringth e last h ou r .

28376 -99

CHGESGPUDDING Sh irley Stroth er

d r m u s ar 9 s lices b read T . y t d

m r ar ine T . s al lh . ag t r ae ees e 3 lh . g t d ch eggs milk nne e er 2 0 . t s p . caye p pp

m r n A R emove c ru st from b read and c ru mbl e into melted arga i e . dd ‘

ixwell. e e r k n m lk . M ees e e e r mu s a sa e o s a d a ch , p pp , t d , lt , ggy l i B t gg r n k whites stiff and fold into mixtu re . Pou r into well b utte ed di s h a d ba e °

s n e r kn e omes out ean. at 350 for 30 to 35 minutes . Te t u til s ilv if c cl

CHEESV BROCCOLI BHKE

r r o o li lh . r o es s e ees e 2 lb s . f es h b cc p c d ch e o nio n V el ee a c . ch o pp d ( v t ) le r 1 c anmu s r o o m s o u c . ch o pped ce y h p l r m r o o ms s li e u n ilu e h . es u s f h h , c d ( d t d) ar li o er b u er ts . 2T . tt p g c p wd

“

1 ans li e aer es nu s vat s . e er c c d w t ch t t , p p p p re e e ar ees e d r ained 1 c . s h dd d ch dd ch

- n n e e r and mu s rooms in C ut ro o no 1 n e es . Sau e o o b cc li i t i ch pi c t i , c l y h r S r o e er mu s room m u re ro o and aer u er tiIIen e . b tt t d ti t g th h ixt , b cc l i w t a o er m n ro esse eese and sou . e ch estnuts ; set as id e . Co bi e p c d ch p H t v r in P u r o er ro o m u re . S low ea stirrin til| ees e me s . o h t , g, ch lt v b cc li ixt ti

- P m u re in rease 2 u art asse ro e . garl ic powd e r and peppe r . ut ixt g d q c l ° ake r nk e rae eese . 5 Bake at 350 for 25 minutes . Sp i l with g t d ch B

to 1 . m nu es on e r ees e me s . Ser es 8 0 i t l g , till ch lt v

BROCCOLI CHSSGBOLG

li r aine and 2 b eaen 1 k . b ro o p g cc , d d t eggs / 1 s i k o leo mele co o ked as di r ect ed t c , t d r ae ees e 1 c anc r eam of m u s h ro o m s o u p 1 c . g t d ch nn i 1 r o llR i z r a ker s r u s e c . mayo as e t c c , c h d ni n o e 1 med . o o , ch pp d

Combine allingredi ents (except cr acke rs) and pou r into baking ° o k 1 ou r at 350 and s pread c racke rs ontop . C o h

28376 - 99 GRO LG .ICHSS

o xes ch o pped 1 c ancr eam of m u s h ro om s o u p m nnai V2 c . ayo s e

' s tick margar ine

“ R i z r k r r u mb ch eddar ch ees e , 1 c . t c ac e c s

oiland ran. eat e s . ro o e s eese sou d i B gg M ix b cc li , gg , ch , p ,

- r r a x1 n s . o e r 3 and margarine . Pou into g e sed 9 3 i ch di h C v ° ~ ake - 4 m nu es at d Ritz crackers . B 30 0 i t 350

ICHSSGBOLE

zenb ro cco li 1 c anc r eam of mu s h room s o u p heez Wh iz 1 c anc r eam of ch ick ensou p ted Minu te R ice 1 s tick melted b u tt er

r . Pu lW b occoli Combine alling redi ents except C h eez Wh iz . t 1 - n S oonC h eez on . ake 3 x 9 i ch baking di sh . p Whiz top B at 350 °

IﬂND CHGGSE CHSSGR O LG

ShannonNich ols anb r o li c nPe milk cco , h eated 1 s m . a t I i in r e r a ed 1 m . r W iz c , d s j a C h eez h nof celery s o u p oli in ass ro . e e s r e sou m k and eese . S rea c l di h M ix ic , p , il ch p d ° l“ . ake at 2 f r B 3 5 o 30 to 40 minutes .

45 BROCCOLI SUPR GME

BillBos well

- k . o e b r o o li 1 t . r a ni n 1 (1 0 oz .) p g ch pp d cc s p g ted o o l 1 c anc r eam of ch icke ns o u p t s p . s at

l u r s . 1 t s p . f o V t s p pe pper r ae ar r o c . g t d c t To pping

- n mix 2T . r c . er b s eas o e b u t e m le h d t , e t d

Cook b rocco li according to di recti ons ; d rain. M ix oth e r ingredi ents and S r nk e s uf n mix mb n m sti r inb roccol i . p i l t fi g co i ed with e lted butte r on ° Y ak at for m nu es . ou m n o h top . B e 350 30 i t ight wa t to d u bl e t e recipe r r if you need alag e casse o l e .

’ Note : I think everyone willl i ke it becau se it s different .

CGLGR V CﬂSSGBOLG A innan gnes H . H t

li e l u t in 1 i k b u r 2 c . s e er c s e c d c y , ch t c tt th ick 1 s tack R itz c r ack er s li a r s nu s 1 c . s ced w te ch e t t 1 c anc r eam of ch ickens o u p ( u nd ilu te d)

n . ook e e r in o n aer for 7 m nu es on u n r s . ra e C c l y b ili gw t i t , ly til c i p D i w ll Mix with wate r ch estnuts and sou p and tu rninto ag reas ed casse rol e t f ru s r k rs no ru mbs and au in u er . o er o o di s h . C h c ac e i t c s té b tt C v p °

ak a u n u b . casserol e with butte red c ru mbs . B e t 350 til b bly

POTﬂTO CHSSGR OLG

iz li e i e 1 c anm u s r oo m s o u 5 t o 6 med . s ed s c d wh t h p r a e ar ees e potatoes 2 c . g ted ch dd ch mele 1 l . n li m ro o m B u t er t o as e g c a s ced u s h s t t t , t d

aoes mu s rooms sou and eese o o aoes u n so . a er o B il p t t til ft L y p t t , h , p ch ° - k u h r zz e b u e r . a e at 350 ina 9 x 1 3 inch g reased Pyrex di s h . D i l tt B

ﬂlb u b ng.

28376- 99 HHSH BROWN POTflTO CflSSGflOLG A n H inn n g es . H a t

- nio n o n as b r o ns 1 c . o s ed 2 oz . ba r oze 3 gf h h w , ch pp l 1 c ancream of ch ickens ou p c . me ted b utt er

r m 8 oz . r ae s ar ees e 8 oz . so u r c ea g t d h p ch

Sp read hash browns oncooki e sh eet and let thaw compl etely . Mix

kensou sou r ream and u er o e er . o aoes eese chic p , c b tt t g th Add p t t , ch

- e r . 1 2 k and oni ons . Mix tog th e well Put into 3 x 9 x inch ba ing dis h that °

ake r 4 4 m . has beens prayed with Pam . B at 350 fo 0 to 5 inutes

POTﬂTO CHSSGBOLG

JeanLemmons

2 lb s . frozenh as h b r owns 1 c anc r eam of mu s h roo m s o u p i k mar ar in ni n i Vz s e 1 s m . o o o e ne t c g , ch pp d f

l . r 1 t s p . s at 8 oz s o u c ream

t s . e er red e ar h ee e p p pp 1 0 oz . s h d ed ch dd c s

o er and m ro a e o e ononto ar a re ook a ro mate C v ic w v ch pp d i p ti lly p c , pp xi ly 1 n m u e . to e er as ro ns mar ar ne ou c ut no i t M ix g th h h b w , g i (which y i t ma e l s es as ou add sa e er sou and onon. o insou r ll pi c y ), t , p pp , p i F ld

- ream and eese . S ra 1 n m c ch p y 3 i ch casse rol e dis h with Pam . E pty ° m u r n ixt e i to p repared di sh . Bake at 350 for approximately 40 to 45

m nu es . ake out of o en n r n r n i t T v wh e b ow aou d edg es .

HﬂSI'IBROWN POTHTO CﬂSSGBOLG Mh w Jo att e s

1 lh . as b ro ns a r ae h h w , th wed 1 c . g t d ch eddar ch ees e ‘ 1 c . s o u r r eam z r u s ed o r nlak e c 1 / c . c h c f s 1 can ream of i kens u b r r m r i c ch c o p V4 c . utt e o arga ne

om ne as ro ns sou r ream sou and eese and ut in9 C bi h h b w , c , p ch p x 1 3- n ass k n a s . e u r i ch gl b i g di h M lt b tte and d rip it onto c ru sh ed cornflakes . S r nk e orn akes onto o ° f as r . p i l c fl p c se ol e Bake at 350 for one hou r . (G reat for breakfast too!)

28376 - 99 47 SPINHCH CﬂSSER O LG

Agnes H . Hinnant

i k r r i m - ma a ne ele 2 1 z . 1 s 0 o . rozen o e t c g , t d ( ) pkgs f ch pp d

6 T . lo u r s ina a e f p ch , th w d

6 8 oz . ed ar ees e r ae eggs ch d ch , g t d e es e 24 oz . cottag ch e

r ﬂr n . mar a ne ou a d e s o a e eese and mix M ix g i with gg Add c tt g ch well . r in n r Pou r ina w II- r Sti s pi ach and V2 ch edda ch eese . e g eased 9 x - To remann 1 2 inch cass erol e . p with i i g ch eddar ch ees e and bake in n 1 r preh eated ove for h ou at Makes 1 5se rvings . Y ou may halve r - th e inge di ents and cook inan8 x 8 inch dis h .

SQUﬂSH-CHBBOT CHSSGBO LG Step hanie Glover

i z r k r . li ll 2 doz . R a e s 8 c s e e o s u as t c c c d y w q h ,

8 oz . c ream ch ees e co o ked

2 ans r eam of i k ens o u 6 s m . ar r o s r ae c c ch c p c t , g t d inel o o nio n 2 e b eaen 1 c . e ggs , t f y ch pp d m r r in m l 1 r - n i : . as o e s u in m x V c a a e e e c . e b se g , t d h d t ff g

r r - omb ne ream Place c racke s inageas ed 1 3 x 9 inch baking di s h . C i c in rr ees e sou e s and u er . ea e . S r s u as a o s and ch , p , gg b tt B t w ll ti q h , c t °

n. r nk s ff n mix. ak at onio Spooninto baking di s h . Sp i l e with tu i g B e 350 for 30 to 40 minutes .

SQUHSH CHSSER OLG Shirley Stroth er

m m r r ine ne mas e . ele a a 3 c . o o k e r ai c c d , d d , h d t d g s u as 2 b eaen q h eggs , t

' i n . r e 1 med . o no 1 c gated ch es e P er i e Far m 1 c anc r eam of mu s h r oo m s o u p 1 (8 oz . ) epp dg r in c . gated car r ots d res s g s o u r r eam 1 c . c

rae To s u as add mar ar ne and ononand let oo . sou q h , g i i c l Add p , g t d Pou r arro s sou r ream e s and allb ut 1 c u ress n mix. e . c t , c , gg p d i g M ix w ll ° nk e k r 4 m nu es . S r into buttered baking di s h . Ba e at 350 fo 35to 0 i t p i l remaining d ress ing mixand grated ch ees e o ntop and retu rnto oven f or 1 5 minutes or u ntil b rown.

28376 - 99 >UflSH CflSSEflOLG

m l h 1 c . s o u r r ea coo ked yelow s q u as , c rained 1 stick melte d b u tt er u fin r u m mix zanc ream of chi ckens ou p c . s t f gc b o nio n r aed Salt and e er t o tas e ned . , g t p pp t

o e r n re en e u r lOk sq uas h u ntil tender and d rain. M ix th i g di ts (exc pt b tte c n r mbs o n u a d 1 c u p of stuffing cru mbs). u p stuffi g c u g i to sq sh nd mix S rea e en inb u tere assero e s . e u e r a xtu re . ) p d v ly t d c l di h M lt b tt n f m r n b ke 1 cu p stuffingc ru mbs . Put o top o sq u as h ixtu e a d a at ° 5 fo r 30 to 35 minutes .

bMﬂTO CHSSEBOLE

Frances Boyette

' - . s u ar 1 5 oz ) c anto matoes 2T . g n r c . ree e e o ed 3 s li es b r ea o as e and g p pp , ch pp c d , t t d

c . eler o d l c y , ch ppe cr u mb ed ' mar arine : l r I. g Das h each s at and peppe

a u art rease assero e ut a of tomatoes . e er e er q g d c l , p h lf Add p pp , c l y a of r ru m n u r s f om oes rea ru m s ea s . e t e t o a d h lf b d c b Th p t t , b d c b , °

ar sa and e r . P ke at e ut mar ar ne otte o er to . a 350 g , lt p pp g i d d v p B m 30 inutes .

>T FR UIT CRSSEROLG Lois D enny

2 - 0 oz .) c anpineapple s lices 1 j ar s piced apple r ings

- - l6 oz . c an ea h ) p ch alves 1 (1 6 oz . ) c anpear h alv es ll’ maras ch ino ch er r ies

ck nea e a e r n ea a or ear a and err in pi ppl , ppl i g , p ch h lf p h lf ch y ase 3- u ar ass r d q t c e ol e dish . tick mar gar ine ch er ry o r pineapple j u ice s u gar

insau e anu n mar ar ne m 2 k r . Pou r c p til g i elts . Add V c u p coo ing s h e ry r ru and mar nae o rn ° e . n f it i t v ight Cook at 350 for 40 minutes . (C a m e ru cut in e es ra r e an o . ix d f it , pi c , th th wh l e pi eces ) flPPLG-CfiflNBEflflV CHSSGBO LG

Lois D enny

w l r n l r ed o o ki n 2 c . r a o e anb er r ies 3 c . u pee e d c g wh c , apples was h ed i k - o o kin o a i e s u ar 1 c . u s 0 . wh t g q c c g t n r lo u r c . b r o s u a c . f w g o e e ans 1 s i k mele mar ar i ne c . ch pp d p c t c t d g

i - r ll a les ran e rr es and e s u ar n3 u ar asse o e . a M ix pp , c b i whit g q t c l M ix

o e r n re ens and ru m e o e r a e m u re . ook u n o ere at th i g di t c bl v ppl ixt C , c v d , °

1 1 2. el ou s u rke o r ken. Ser es 0 to 350 for 1 h ou r . (D ici with t y chic ) v

R ec ip e Fav o r ites

28376 - 99

Hel pfu l H i nt s

U se l le o ilw e n re ar n sau ce s and mar na e f r r m itt h p p i g i d s o ed eats . Fat from th e me at willre nd e r out d u ri ngcoo ki ngand willp rovid e nm l r le nt of lavo r . e r a eas ke bs ot roas sau sa e and oth p y f C t i t , i i , p t , g e rs c anbe arb o le b e o re r lln to re u ce th f t n n e a co e . , p i d f gi i g d t t

W e ns o n fo r red meas b u th e lan c u e es s o u can n . h h ppi g t , y t t y fi d Fat w lls ow u as anO a u e w e coa n o r canalso ru n rou i h p p q hit ti g, th gh h m f r m r ln Alh t e ea b e s as ab . ou mos of th e fat th e e t i , i g t gh t ( whit ’ coa n c anb e r mme awa h e re s n mu c a c anb e one ti g) t i d y, t i t h th t d l w r m llm r l f u th m rb n . abo t e a i g Stay a ay f o we ab ed c uts o meat .

H ome from work late with no ti m e for mari nati ngmeat ? Po u nd meat l htl w h a alle o r ro lln in e rce a ork s r nkle l l ig y it m t i gp , pi with f , p i ight y _ R r r f r wi th meat te nd e ri ze r and add mari nad e . ef ige ate o ab out 20 ’ m nu es and ou ll a e s u c u le n e n e r mea . i t y h v c t , t d t

Mari natingis ac inch if yo u u se aplasti c bag. Th e meat stays inth e ’ r rn r rr n lanu is u ma i nade and it s e asy to tu and ea a ge . C e p easy ; j st toss th e bag.

’ ’ It s eas i e r to th inly s li c e me at if it s partially froze n.

To matoes added to roasts wi llh e lp to natu rally tend e ri ze th e m .

Tomatoes contai nanac id that works we llto b reak d ownmeats .

Wh e nev r oss b le c ut meas ac ross th e ran e W llb e eas e r e p i , t g i ; th y i i to eat and hav e ab ette r appearanc e .

W e ntr n meat s r nkle a r kao e r it to u rn olde n ro n. h yi g , p i p p i v t it g b w

Th aw allme ats inth e refrige rato r fo r maxi mu m safety.

K inth e co les R efrige rate pou ltry p ro mp tly afte r p u rchas i ng. ee p it d t F r ez e o u lr for secti on of you r refriger ator fo r u p to two days . e p t y l N r l lr t r m e m e rau re for mo re onge r sto rage . eve eave p ou t y a oo t p t th antwo h o u rs .

’ If o u re m c rowav n s k nned c c ke n cov e r th e bak n s y i i g i hi , i gdi h with ve nted c lear p lasti c wrap to ke e p th e Chi c ke nmoi st .

Le monj u i ce ru bbed o nfi s h b efo re cooki ngwille nhanc e th e flavor and h e lp mai ntai nagood co lo r.

Sc ali ngafi s h is e as i e r if vi negar is ru b bed onth e scales fi rst . Mo t Po u lt r St Se afoo d o , y

HO NGV-O R HNGGFLHNK STGHK SusanBoykinHoffman

b le o il 2T . so s au e V4 c . vegeta y c r n u i e 3 ar li lo es o e c . o a ge j c g c c v , ch pp d

' "

rae o ran e eel 1 lank s eak u t o lb s . 1 T . g t d g p f t ( p ) e 2T. h o n y

P a e s eak Combine marinade ing redi ents inalarg e freezer Zipl oc bag. l c t T k re ea inba and re r e rae u n nee e u to 3 ou rs . o oo g f ig t til d d , p h c , p h t ar mar na e and ro s eak emo e s eak rom mar na e . s broil er . R v t f i d Di c d i d b il t - For more e one ook n es er s e for me u m rare . about 5 mi ut p id di w ll d , c L n a ou 5 1 5 minutes at about th en b roil each s id e . et sta d b t ran m nu es encut no nslices a ainst th e . i t , th i t thi g g i

SUSHN BOYKIN HO FFMHN' S BR ISKET SusanBoykinHoffman

i rs c u b ee b r is k e 3 t o 5 lb s . f t t f t n l ’ n Lg. R ey o d s ove b ag Sau ce

' ar li o er v Li o no ni o ns o u mix 1 t s . 1 en . pt p p g c p wd 1 b ottle Heinz ch ili s au ce Pepper as d es i red

- 1 c . i kenb r o 4 ar r o s c u t u ch c th c t , p

1 n k o r Di k 1 l . o nio n o e c a C o e et C o e g , ch pp d Wo r r i r 1 T . ces te s h e s au ce

n re ens o lo n re ons fo r o enba ut ou r inba . sau e F l wi g di cti v g, p fl g Mix c i g di t and add ar of th e sau e th e mea and th e reman er of th e sau e p t c , t i d c n r . e u l i n i . ak a ou ou s and di stribute . C t s its nbaga d t e B e b t h Wh oo enou to an e ou r l u ra no a onane r and remo e c l gh h dl , p iq id g vy i t c t i v anb re r erae meat and sl ice it onth e bias (against th e g rain). (C e f ig t d r rae mea and ra before cu tting for preparati onth e next day . R ef ige t t g vy o er separately and let meat come to room temperatu re before s l icing. ) C v rran e th e th e bottom of alarg e bakingdi s h with some of th e gravy . A g s e mea inth e s and o er th e mea th e remann ra lic d t di h c v t with i i g g vy , ° mak n su re all f h m i e a at for abou an ou r i g o t e eat s satu rated . R h e t 350 t h w no or r r n r re es e . e erae u n rea to ake . s e o u e , f ig t til dy b Fi i h d p d ct f z w ll

28376- 99 51 LONDON BRO ".

P earlC olemanBu nn

L n nb r il 2 4 l . o ar li o r 3 t o b s o d o t s p . g c p wd e

Mea en er iz er 1 t . e : l s a s a eler al t t d p ch t , c y s t , o e o nio n r 1 c . ch pp d peppe and thyme l m n u i 1 0 . e o j ce Or egano and r o s emary

0 . O il

r z r . m Sp rinkl e meat tend e i e onmeat Leave 1 h ou r . Co bine remaining

r l r r . ing redi ents and marinate 4 to 5 h ou rs . G i l o b oil

HUNT LOIS ' S MEHT LO ﬂF Ann B e . Liles

ro u n r n 1 . l lb s . g d o u d t s p s at

m o u i . r 1 c . to at j ce t s p peppe m l 1 c . oat ea egg

e . rm oa in n. k Beat eggand add alloth e r ing redi ents . M ix w ll Fo l f pa Coo ° 1 h ou r in350 oven.

MGHT LO RF Ni h l Janet S . c o s

l n amb r er 1 e b eaen lb s . u ea h g gg, t n milk 4 . o o nio c . V 0 ch pped m l al and er o as c . oat ea S t pepp t t te

Sau ce

n ar . b ro s u 1 c k etch u p c . w g

c . vinegar P H eat ovento Combine allof above ingredi ents th oroughly . ut - an u 4 l ake 1 ou r or n l nk is one . r in x 8 inch oaf pan. B h u ti pi g D i l iq id ke u L s e u m nu es b e re se r n . Sau c e : ea out of an. et t abo 5 o p t i t f vi g H t tch p ,

Pou r o er me oa . ne ar and ro nsu ar . S r e . a vi g b w g ti w ll v t l f .

SPHGHGTTISR UCG

Ni h ols Janet S . c

l n m r r 1 . s u ar 1 lh . ea ha b u ge ts p g P r 1 m . r R u o r e o 1 s m . o nio n s ja ag g Salt and pe pper t o tas te t rad itio nalpas tas au ce I li n nin 1 t s p . ta a s eas o g

n a e e r su ar Ia ans easonn ro amb u r e r and onon. s B w h g i Add lt , p pp , g , t li i g will rea to ser e on mm r f r m nu s . be and pastasau ce . Si e o 30 i te It dy v

cooked s pagh etti noodles .

28376 - 99 Wendy Davis frozenmeatb alls 1 c ancr eam of mu s h roo m s o u p enc h onio ns o u p 1 c anb eef b r ot h

- P in ro k o and let s i m is ro and mea a s o e er . ou r , b th tb ll t g th c c p t

k h e e r . erv o r r . o e . Th e on er e oo t tte S e e e d n l g th y c , b v ic

STGHK

Danae Lemmons rou nd steak 1 em . c elery stalk , c h opped m u 1 (1 5 oz .) t o ato sa ce lnio n s li d al , ce S t ch o pped Pepper k n - n no s erv s e e s . o e r s e k ou r sa a d . e a i t i g iz pi c C v t with fl , lt

for as e . P a e onons i n o om of ro k o t en a er mea t t ) l c i b tt c c p t , h l y t ,

P r . on with carrots and cel ery . ou tomato sau ce over top Cook r r >okpot for 8 to 1 0 hou rs . Serve with rice o potatoes with g avy

at .

O IN H . ORST D oris Lee B oyette po r k loinr oast

er c . Heinz 57 s teak s au ce e ar ‘ g /z c . ketch u p h t b r owns u gar rk l oininreg u lar al u minu m foil and place inroaster with water about of roast . Bake fo r 2to h ou rs at M ix ingredi sau e inasau e n r c c pa and b ring to a rolling boil . (Be caefu l ; it

er u k . emo e and r r ou r q ic ly ) R v foil wate f om pork l oinroast . P 'er r u rnto en r e o fo to m n as e 2 or mes . , t v 30 45 i utes . B t 3 ti

53 OVEN BHKGD PORK

Blonnie Stott

Po r k s id e with r ib s (ab o u t 4 t o 5 1 c . vinegar H o e r lb s .) t p ppe (caye nne) t o tas te Salt

Soak ork o ern insa aer . ran. P a e ork sk ns e u p v ight lt w t D i l c p with i id p ,

k . j ust a l ittl e water inpan. It will coo out Set ovenat Bake for b r r u n en e r n r n a ou ou s o e e e a ork . r f t 3 h til t d wh pi c d with f D ai at off.

n en o ro . Wat h will k n r u r o t c a e o se on s to s sk n. emo e T v b il , it t ly c d c i p i R v P r 1 c n ar m h r n. o f om pa u u p vi eg ixed with ot p epper inpan. (I p refer ’ P n rn r a enne . a e o u e to oosen a s e in an rom h c y ) l c b l wh t l ft p f t e meat .

Pou r over th e meat and cut .

OVEN FR IGD PORK CHOPS

m r dr b r ea r b s t s . e e 1 c . y d c u p p pp m n 4 c . r a Par mes an ee e z c . b u er o r ar ari mel V g ted ch s V tt g e, ted

- s al 4 o 6 m d . ener c u t o r k ts p . t t e c t p r li r t s p . ga c powd e ch o ps n omb ne b rea ru m s eese sa ar o er a d e er . C i d c b , ch , lt, g l ic p wd p pp Dip P in r ch ops inb utter and d redge inb read cru mbs mixtu re . lace g eased ° - 4 n r Y k t fo r m nu es 1 ou r o r u n e . u bak n s . a e 350 5 e o i g di h B a i t , h til t d (

cando thi s with chickenpi eces al so . )

BLUSHING CHICKGN Stroth er AnnM.

il 6 b o nele s s k inles s i k en 4 0 . o li e o s , ch c V v l b u er o r mar ar ine b r eas t haves 2t s p . tt g ‘ milk s e s o n s al 1 z c . 1 t s p . a ed t / m 4 T . o u r r ea V4 c . flo u r s c r ika 1 T . pap

Sa th e ke nand ro in Ina s alo o mix ou r and a r ka. h l w b wl , fl p p i lt chic l l n kenon o m r Pla o e oiland utter insk le . B ro fl ou r ixtu e . ce liv b i l t w chic b th

m r 2 to m nu es . m k . r and s m e 5 30 s ides . R ed u ce h eat . Add il Cove i i t

enrea to se r e remo e rom ea and s r insou r ream . Wh dy v , v f h t ti c

28376 - 99 ITHGRGD SﬂGE CHICKGN

cken 2T. s u gar w r | r o u nd s age 3 c . ate

' celery s eed Salt and p ep p er t o taste h ot pepper v inegar

2 V n nd u wh ol e chickeni nroasting pan. M ix i egar a s gar tog eth er k S r n e sa and e er . aer to >ou r over chicken. p i l with lt p pp Add w t n k ° sa e a d e e r see . o er and a e at for ar . Add g c l y d C v b 350 ken r an u e r r n o er aste and ro n. a d se o e U c v , b b w Thic g vy v ic

odles .

BG’CUGCHICKEN D oris Lee B oyette ken 1 t h i ck s lice lemo n v inegar 1 s lice o nio n r m r r n wate V4 c . agai e tu ar a g Vac . c ts u p n r W u stad 2T . o r ces ter s h i re sau ce pepper Das h Texas Pete sp . s alt

1 r er- s e keninroas er o ere ar a t aer for (f y iz ) chic t , c v d p ti lly wi h w t , u at Be u In n x s re to o er roas er . a sau e a mi sau e c v t c p , c tients e e or r mm es e s re e as Pete and asu . S er xc pt W c t hi , T x c t p i , rered for 2 m 0 nu e . r r t s o e n e n . r n o . R e , i Add th i g di e ts B i g to ab il aer rom n nd n w t f ch icke a pou r sauce over it . Retu rnto ove and 20 to m nu 30 i tes .

VIGSf-INC HICKEN

Danee Lemmons leles s s kinles s h i ken , c c 1 t s p . s alt st s t s p . pepper r ead cr u mb s 3 b eateneggs Par mesan h ees e c c . milk rea ru m s Parmesan a n r eese s a d e e in1 o . d c b , ch , lt p pp b wl M ix and m k inano er o . kenine m u re en rea il th b wl Dip chic gg ixt , th b d

- - mixtu re . Place in9 x 1 3 inch (Pam sprayed) panand bake 30 es en kenand ake 2 m n k th flip chic b 0 i utes (or u ntil done). Ba e

55 SﬂLSﬂCHICKEN Ann il e 8 . L es

4 k inl i k n r s es s ch c e b easts c . water - mil n l 1 1 z . r k 6 o a u s as a Me . r d een e er c u t inr in ( ) j d ch y g p pp , gs

P a e reas in rease o r ra n s e an. s l c b t g d p y d p Add sal a a d water . Add k ° n e e r r n s . a e at 350 u kenis en er to 4 m n 35 0 u es . p pp i g B til chic t d , i t

CHICKEN PIG Lottie B oykin

1 b o ile i k en o ed 1 c an i k nb r d ch c , ch pp ch c e oth 1 c anc r eam of ch ick ens o u p To pping

l r 1 c . f o u 1 s tick o leo r milk 1 c . b u tte

k k n n r Put chic eninPyrex di s h . M ix chic e sou p a d b oth and pou r ove r r rm n l k n. k S rea o r k n e ou utte a d me e o eo . e e chic M ix fl , b il t d l p d v chic ix ° m . Cook in400 ovenu ntil b rown.

SMOTHGRED FHIGD CHICKEN

Sh eila Vick

r - lo u r 1 er c u t u 1 ea in t s . f y , p h p g p f Salt and pepper Water Self-r is ingflo u r

R u b salt onchickenand place ina h eavy i rons kill et wh e re lard has - r n on nu e ook h eated to medi u m high temperatu re . Cove with l id a d c ti c - u rn keno er ingonmedi u m h igh u ntil allwater has stewed out . T chic v r u rn k n ro non and l ower h eat to b rown. G ad ally tu chic e to l ightly b w n k ni n r r in u s aer s rr n o s es . e e s e e ou b th id Wh chic t d , p c p w t , ti i g k k m r f a e a e e r . a e a u e o chickenthat has stu ck . Add bl c p pp M ixt t bl s oons o u r in c u ae r s rr n oo to make smoo enadd p fl p w t , ti i g g d th , th k rr n r i ntinu es ook n onlow ea u n to en s a e u as t . co _ , chic , ti i g c f lly _ c i g h t til h u rm k gravy is d one and absorbed ch ickenflavor . Serve with ot b tte il

bis cu its .

Note : s re e ame rom m ran mo er Nanne o k n eans . Thi cip c f y g d th , i B y i D

28376 - 99

GBHNDMH CHICKEN

- 2 ch ickenhalves (o r c u t u p 4 0 . water ch icken) Sau ce

R u i n r i s tick b u tter 2T . ss a d es s ng ’ - If r i i n l u r 1 T . c . s e s gf o Scott s b ar b e c u e s au ce

einz 57 s au e 1 . r 1 t s p . H c t s p s u ga

A . 1 . 1 t s p . s au ce

° ° ake ken seasone to as e in4 u s aer at 4 00 to 450 u n B ch ic , d t t , c p w t til r in b tend e r and b rown. M ix togeth e owl b roth from cooked chicken

Ins u n b r n . and remann n re ens e e ou r . a e a o ou r i i g i g di t xc pt fl c p , w fl Add k n mixtu re inbowl to b rowned ﬂou r insau cepan. Coo u til s lightly th ick r k nin r r n n Pou r o e e o e a a d ook a ona m n . ened . v chic b il p c dditi l 5 i utes

STIﬂ-FIW CHICKEN FO R O NE 0 3 Two

Mz ll B nn a e e u

l 1 ‘ o 8 z . kinles b o ne s a . ler 6 t o s s , es / o ce y m s ro o m ch ickenb r eas ts c . u h

li li l er . er e nu t o 2 c . b r o o au o 0 a s s cc , c f w , w t ch t t a le il r ed o r r een e er s no t s . e e b o g p pp , w p v g t r n r mi e i peas o r b o k ch o y 1 t s p . co s ta ch x d w th 3 i k n r 2 gr eeno nio ns T . ch c e b oth

Mar inade

2 . li 1 lo ar li o e ts p ght s oy sau ce c ve g c , ch pp d

r 2 . kin er r V2 t s p . s u ga t s p coo gs h y

Mr i : s u ar r and ook n s err . S e a nade o sau e s a M ix light y c , g , g l ic c i g h y lic - P r mar na e o r ken re r erae ch icken into inch strips . ou i d ve chic ; f ig t

- r oilinwok or nons k anonme u m ea . ove night . H eat tic p di high h t Add

- b . r fr k n rr n k n r n . e e e a es S e s . oo u o e o chic , ti i g C til b w d Add ch pp d v g t l ti y a on u n sau e r rn r m r . 4 m nu es u n en e . o s a u e e i t , til t d Add c t ch ixt H t high til c thickens and cl ear about 2 minutes .

OYSTER FR ITTERS Sh eila Vick

no SeIf- r is i n lo u r eno u t o 1 t . o s er s o e b u t t p y t , ch pp d gf ( gh d rained mak e ab atter with t h e oys ter s Salt t o taste and th ei r j u ice)

u rn o ro nonbo s es . D rop by spoonfu l s into h ot lard inth e s kill et . T t b w th id

Not e : s re e ame rom m ran mo e r Nanne o k nDeans . Thi cip c f y g d th , i B y i

28376 -99 ilDGﬂIN WING61 SﬂUCG

BillBos well (Served at Mary Jules Hous e of Seafood inMyrtle B each)

T lemo n u i e 2 . j c i i 1 0 . wh te w ne r 2 c . s har p ch edda ch ees e 1 P r m n es e 3 /z c . a es a ch e Io u nder

r . butte r ina shall ow baking dis h . Salt and peppe fi s h Place in

a , S r nk s mon u e an r ka. Pou r ne d butter . p i l e fi h with l e j ic d pap i wi ° sh and cook at 350 for 1 0 minutes . R emove from ovenand P rm s l . o er s r e r ith sauce C v fi h with g at d ch edda and a e anch eese . r r e erv i e b oil r u ntil ch eese is melted and c ru sty (1 0 minutes). S e

ze . Serves 4 .

snmmv so um é

C arolynMatth e ws t b rea m o n i a d c . ay nas e lb (imitatio nis fine) 4 eggs rim i p 3 c . m lk ped o nio n 1 c anmu s h r oo m s o u p o ed eler 2 s r e ed s ees e p p c y to 3 c . h dd harp ch zenpepper l P s es b rea . a e onbo m r m o of asse ro e s . a s r ic d l c tt c l di h M ix c b , h i p , onons ma onnas e an r r a o e r e r . d een e e . S re ea i , y i g p pp p d v dic d b d and 3 add m k . P in 39 il M ix well and pou r over c rab mixtu re . lace ° aor o rn k e t . a e at f r 1 n t v igh B 350 o 5minutes . Put remai ing bread n n o to . S oo so o r 1 . p p u p ve top and cover with ch eese . Bake h ou r

R ec ip e Fav o r ites

Hel pfu l H i nt s

Ove r - ri pe bananas c anb e pe e led and froz e nina plastic co ntai ne r ’ u nti lit s ti me to bake b read o r cake .

W e nbak n b rea as mall s of aer inth e o e n ll e l kee h i g d , di h w t v wi h p p th e c ru st from getti ngtoo hard o r b rown.

U se s o r e nn not mar ar ne o r oil to rease ans as mar ar ne h t i g, g i , g p , g i n oil rb mor r l n th r r ll r a d abso e eadi y i to e dough o batte (especia y b ead).

m li r r i P r n h U se a eta ce t ay divid e to c u t b i sc u its nah u rry. ess i to t e n u will r n ln n k do u a d b sc s se aae at es e a ed . gh , i it p t dividi g i wh b

To make se If- r s n lou r mix4 u s lou r 2 eas oo ns sal and 2 i i gf , c p f , t p t l n k n w r r i l ab es oo s ba o e and sto e na o e re conaner. t p i gp d , tight y c v d t i

n w ll h rr r r i H ot wate r ki lls yeast . O e ay to te t e co ect te mpe atu e s to If nn l r h r po u r th e wate r ove r yo u r fo rearm . you ca ot fee e ith e ot o i c old th e e m e rau re s u s r . , t p t j t ight

Wh enin o u b alwa s s lou r be o re measu r n . d t , y ift f f i g

W e nbak n ina las s an re u e th e o e n e m e rau re b h i g g p , d c v t p t y

W r W e nbak n b rea ou et a ne r e u re o u u se m lk . ae h i g d , y g fi t xt if y i t makes acoarse r b read .

If ou r b sc u s are dr ou l be ro m too mu an ln or th e y i it y it c d f ch h d i g, ov e nte mpe ratu re may not have bee nh ot enou gh .

Nut b reads are b ette r if stored 24 h o u rs b efo re se rving.

To make b read c ru mb s oas th e ee ls of b rea and o in a , t t h d ch p l b e nde r o r food p roce sso r .

C rac ked eggs s h ou ld o nly be u sed in di s h es that are th o ro u gh ly cooked ; th ey may co ntai nbac te ria.

Th e fres h ness of eggs canbe tested by placi ngth e m inalarge bowl

of col wae r it e loa do not u se e m . d t ; th y f t , th

F or a u c k Iow- fat ru nc o n fo r mu ns s r nkle th e o s q i , c hy t ppi g ffi , p i t p

- with G rape Nuts ce realbefo re baki ng. Brand s 6! R o lls

MHKE HHGHD VGHST ROLLS

nin ast Vac . mele s o rt e 2 pkgs . ye t d h g ar i i e V2 0 . s u c . wat er (d v d d) g

- u r os e lo u r 2t s . s al 2t o 3 c . allp p f p t l b aen l . li e 3 g eggs , ght y t

- Combine yeast and cu p warm water ina2 c u p l iq u id measu ring cu p . n s m u re remann 1 c u aer 2 n s . om e ea Let stand 5mi ute C bi y t ixt , i i g p w t , u ou r e s and ne 3 n re ens inar e bo b ea oo en c ps fl , gg xt i g di t l g wl ; t with w d

r l r inenou ou r to make so ou . spoon2 minutes . G ad u aly Sti gh fl ft d gh

n o n. nd let r se in arm a e ree rom ra 1 ou r . Pu Cover a i w pl c , f f d ft , h ch d w rn Pu n ou o n. u Cover and refrig erate 8 h ou rs or ove rnight . ch d gh d w T

in a . Kn 4 mes . e ou d ough onto fl ou red s u rface . ead 3 to ti Divid d gh h lf e r Pam - s ra e a e or Shape and put ingreas ed pans . Cov with p y d w x d ° ke 7 for 1 2 as ra and let r s e ou rs ou le . a at 3 5 pl tic w p i h , till d b B

akes 2 ro s . minutes . M 3 ll

ROLLS LisaBatts

b ilin aer c . s u ar 1 c o g . gw t m r n b r . ar ae 6 T. b u t er lu s s o e e u e c t , p ft d tt w w t i r eas fo r b owland d o u gh 2 pkgs . act ve d y y t - l . ll u r os e lo u r t s p . s at t o c a p p f

In ar e m n o s r to e e r su ar ut er sa and bo n aer l g ixi g b wl , ti g th g , b t , lt ili g w t r e er k r . I m s u r n c u s o u nt utter me ts . oo to u e am n ea il b l C l l w i g p , ti t g th ar r r m u re and mix w m wate and yeast to softenyeast . Add to su ga ixt l r d remann we l . Add 3 cu ps ﬂou r and beat fo r 3 minutes . G ad ually ad i i g ou r nd mix k rn ou on ou re fl a to ma e soft dou gh . Tu out d gh lightly fl d - m ar su r r w II u re o . S e face and knead u ntil s mooth . Transfe to e b tte d b wl a l s t r and let r se l itt e of b utter over top of d ou gh . Cover with plastic w ap i

for 45to 6 m nu es or u P u n o n ou . S a e 0 i t ntil dou bl ed inbu l k . ch d w d gh h p no - n a s and ro no rease or u ere muff ns u s n i t i ch b ll d p i t g d b tt d inti , i g 2 a s er mu l r m n r u n b ll p ffinc u p . Cover and et i se for 30 to 45 i utes o til a e more an ou in k a o n o e u . ean e re e e t littl th d bl d b l M wh il , p h t v ak r r e o s fo 1 4 m nu es r u n o on r ra ks . B ll i t o til l ightly browned . C ol wi e c akes 24 r o s . C anmix r M ll dou gh inb ead machine .

28376 - 99 61 HO NGV WHITE BREED FO R BREED MHCHING LisaBatts

2 T . ilk l s m 2 . r l 0 . p u c b ead f o u r T l r u ns a e b u t e t s . l 2 . t d t p s at n T . h o ey rea m ine eas o r 1 t s p . b d ach y t active d ry

r m n lk . r Scald mi R emove f o h eat a d add b utter and h oney . Sti u ntil b utter

r om m e r r . m k melts . Cool to o te p atu e Add il mixtu re and oth e r ing redi ents n r inor r s u e e b manu u re r . de gg st d y fact M ight eed to add ext afl ou r . Set

- machine for 1 pou nd l oaf .

SOURDOUGH STR RTEB JoanB unn

r 4 . ar m r c . s u ga c w wate

in an o ao es 1 T . o r 1 k . d r eas 3 T . s t t p t t p g y y t

Mix alling redi ents tog eth e r and all ow t o set at room temperatu re for

r canbe u se to make sou r ou rea a e r s . s about 8 h ou s . It d d gh b d ft thi Th i is enou gh starte r to divid e inhalf and give to afr iend or have 2sets of l r i r . r starte r to make b read more often. Keep ref ige rated nag ass ja Eve y 3 to 5 a s ee th e s ar er th e o o n : d y , f d t t with f ll wi g

s ar 1 c . ar m aer 0 . u g w w t in n 3 T . sta t potato es

L ar r n n n r a room em e ra M ix we ll and add to starter . et st te sta d o cou te t t p Y ou s u no a e more an1 to u s tu re fo r 8 to 1 2 h ou rs . h o ld t h v th c p u re no mak n of starte r inth e container each time you feed it . If yo a t i g

’

rea s ar enou starter to kee th e e e at 1 to u s . b d , di c d gh p l v l c p So u r d o u gh B r ead

r l r 1 c . s ar er 6 c . b ead f o u t t 1 n il ar 0 . o r o /z 0 . s u g c m er l c . ar a 1 T . sat w w t

r an r o and u rn ou Mix allingredi ents inlarg e bowl . G ease oth e b wl t d gh r and let s an at room inbowl to g rease alls ides. Cove lightly with foil t d

Pu n o nand knea a t e . e temperatu re for 8 to 1 2 h ou rs . ch d w d l i tl Divid \ Pu no r Kn a a na ou re oar 8 to 1 0 mes . t into 3 pa ts . e d each p rt o fl d b d ti i t r a e n o il. o e greased loaf pans . B ru sh top a d s id es with C v lightly with w x d o set t room em e rau re for 8 to 1 2 paper and 2 di s h cl oth s . All ow t a t p t ° °

r ake 2 t for to 4 m nu es o r u n olen ro n. ou s . at 3 5 350 30 0 h B o _ i t til g d b w oo on R emove from pans and b ru s h with melted butter or margarine . C l

ore inre r raor or reezer . racks . St f ige t f

28376 - 99

HUCKLGBGR BV (BLUGBER BV) MUFFINS Sh eila Vick 2 T . s u gar 2 l- r i n l r c . s e f i s gf o u u k l b r r i 2 c . h c e e es

m r n r . m rea but e a d s u a e k and ou r . e . S r in C t g Add gg, il fl M ix w ll ti ° P r n r m kl rr . a e u ebe es ou o e s u n ns . ake at u n h c i i t g d ffi ti B 350 til done .

No e : T s re e ame rom m ran mo e r Nanne o k nD eans . t hi cip c f y g d th , i B y i

BLUGBEBBV MUFFINS LisaBatts

l b r r i r r r zen . milk 1 c . b u e e es (f es h o f o ) c

i 4 l r li l . r m c s u a i e c . e e b u e s g (d v d d) V t d tt , ght y - s r c . s elf r is ingflo u co o led 2 eggs

- m n r P re h eat ovento G rease 1 2 c u p muffinpan. Co bi e bl u eb e r i es r n r m nn u r and cu p su gar and set as ide . M ix fl ou a d e ai i g c p su ga

In n er ea 2 . r m k and u er no in ar e o . a o o b S l g b wl th b wl , t eggs ti il b tt i t n n r m k m u re allat on e to dr n re ns . S r o u d eggs . Add il ixt c y i g di e t ti ly til y

n r in rr . oon n ingredi e nts moi stened . G e tly sti s u gared bl u ebe i es Sp i to °

r nk u ar . B k 4 for 2 to 2 m nu es . muffincu ps . Sp i l e tops with s g a e at 00 0 5 i t

mst e o o me MUFFINS C arolynMatth e ws

- m i z . n. u r r ea 2 c . b s c u it mix 1 (8 o ) ct s o c

c . b u er m le c . s r ed ed ees e tt , e t d h d ch

n n r m nau re or re u ar mu n M ix allingredi ents well . Spoo i to g eased i i t g l ffi °

l. k 4 for 1 to 1 2 m nu es . pans . Fill fu l Ba e at 50 0 i t

HﬂMCl CHEESE MUFFINS HelenB oykin

- ar r 1 c . o r s r e e e c . s eIf r is ingflo u c u b ed h dd d ch dd u r ees e V4 c . s ga ch n l o ed 1 b eae ne t o 1 c . i e t gg f y ch pp , k h m 0 . milk co o ed a k i i l V 3 0 . coo ngo

ak e inCene r of dr n re ens . S r s . M ix fl ou r and s u gar . M e w ll t y i g di t ti lightly

om ne e m lk and oilins maler b o and mixin eese and ham . C bi gg, i l wl ch l reas e Add l u n re ens to dr s rr n u n u s mo s ene . iq id i g di t y , ti i g til j t i t d Fi l g d ° kes abou m ff l ake at 4 fo r 2 to 25 m nu es . a u incu ps fu l . B 00 0 i t M t 1 z d o en.

28376- 99 SusanBoykinHoffman m l n l 0 . e ted , u s ated b utter

1 egg r r n l r r i 1 c . f es h o r f oze b u eb e es

Line abaking tray with parchment paper . C om

ealsu ar and nnamoninme u m o . u er , g ci di b wl Add b tt , P h o n r r u ntil mixed . at t e d u gh o to a lightly fl ou ed

r rr n r r . r into aci rcl e . Sp ead be i es eve ly ove ci cl e Fold ci cl e

n . P hape dou gh into anoth er ci rcl e . C ut i to 8 wedg es lace - k n 2 t a er ne ak n ra . a e u ro ne 0 to p p li d b i g t y B til lightly b w d ,

BEHD

Wendy Davis or mar gar ine 3 r ipe bananas

vat s p . s aﬂ

s oda . n c peca s o r walnu ts (o pt .) ar an d s u ar d . nd r . g ; a d eggs Mas h bananas . Add sodaa sti m r 1 u e to u t r m ix. ea ixt b t e ixtu re and m Add fl ou r and salt . B t ° P - Decans . ou r ino r k t g eased 9 x 5 inch l oaf pan. Ba e at 350

ou r . ak s h M e 1 l oaf .

WT BBEHD

2 f- c . s eI r is ingflo u r 3 r ipe b ananas (1 mas h ed

Vz c . ch o pped nu ts

tl’ and m r a ar ne . n e s a d en aer . ou r en g i Add gg th w t Add fl , th n s ° eh ut . P r Mix we ll . ou inl oaf panand bake at 350 for 50

as . BflNflNflNUT C arolynMatth e ws

2 c . lo u r c . b u e r meled f tt , t

s u ar T . u r r 1 c . g 5 so c eam b akin s o a m 1 t s p . g d 3 as h e d b ananas

al 1 . t s p . s t c ch o pped nu ts 2 eggs

e er dr n re ns . e r an r r m n S o e s u e d sou eam . o e ift t g th y i g di t M ix gg , b tt c C bi n n m r e r . r e . ak in r both ixtu es tog th e Sti w ll Add ba a as and nuts . B e g eased 1 ° - n n r 9 x 3 /z i ch l oaf pa at 350 fo 1 h ou r .

CHEW BRGHD

1 b oxlight b r owns u gar 3 eggs If- r i s in lou r 1 i k m r r in n 1 c . s e s a a e s ofte e gf t c g , d

anill 1 . n . 1 ts p . v a 0 u ts (o pt )

- r . P u r n l r 1 n M ix alling redi ents . Sti well o i to wel g eased 9 x 1 i ch ° Bake at 350 for 25to 30 minutes .

R ec ip e Fav or ites

28376 - 99

Hel pfu l H i nt s

Eggwhite s ne ed to b e at roo m te mpe ratu re fo r greate r vo lu me wh e n

' m r i w . R me b e th e nm k n m r n whi pped e s h a i g e i gu e .

Wh e n re ar n s e e ral bac es of ie o u ro ll o u o ut p p i g v t h p d gh , d gh k b e we e ns ee s of las c wra . S ac th e scs ina zz abox and t h t p ti p t di pi , ’ x h r z r N x m r m k n kee th e b o int e e e e . e e o u e a ie u llo ut th e p f t ti y i gp , p req u i red c ru sts .

Plac e you r pie plate onac ake stand wh enplac ingth e pie d ou gh in T k w l it and fluti ngth e e dges . h e c a e stand i l make it e as i e r to tu rn i ’ th e e lae and ou wo n ha e to s oo o e r. p p t , y t v t p v

Mn k t h n n l n m k r i a y i c e ute s i s ca be u sed to a e d eco ative p e edges . r n rr n Fo r asc allo ed ed e u se as oo n. oss ac e a d e bone p g , p C h t h d h i g F r r l n a e rns are ac eved a ork . o as a o e e ec u se p tt hi with f h p y p i t d ff t , r n r i ac anOp e ne to c ut o ut poi ts ao u nd th e r m.

D i ppi ng strawbe rri es in c h ocolate ? Sti c k tooth pi c ks i nto th e ste m th rr c c l k n ff n e nd of th e b e rr . oa e be es o o ae s a o a y C t i with h t , h i g y T wn n k h k n exc ess . u rnth e b e rri es u ps id e d o a d sti c t e tooth pi c i to a Th n rr will b loc k of styrofoam u nti lth e c h ocolate is set . e fi i s h ed b e i es An r l ni t l have c h oco late with no flat s pots . oth e easy so uti o s o p ace - i di pped b e rri es di pp ed s id e up nth e h o les of aneggc arton.

Kee p strawbe rri e s fre s h for u p to te n days by refrige rati ngth e m

( u nwas h ed) inanairtight co ntai ne r betwee nlaye rs of pape r towels .

W e n ra n c ru s ee l b s of ee lare o e ns u c k inth e o es of h g ti g it p , it p ft t h l r r n th l c n a l b ru s off b th e ae r . R a e a aste e ee o u a e s g t th th w p , y i y h it y u s i ngac le antooth b ru s h .

m ln ll r To co re a e ar s lce th e ear in al le n t se . U se a e o ba e p , i p h f ghwi Dr th me lon to c ut o ut th e c e nral o re u s n ac rc u lar mo on. a e t c , i g i ti w

balle r to th e to of th e ear re mo n th e ne r or s e m as o u o . p p , vi g i t i t y g

' \ W e n u n u dried fru it some mes stic ks to th e b la e of th e h c tti g p , it ti d T r n ro blm ‘ coat th e bla e of ou r kn e a n knife . o p eve t thi s p e j d y if with thi n fi lm of vegetable s p ray b efo re c utti g.

C utti ngd esse rt bars is eas i e r if you score th e bars as soo nas th e W n th b rs oo l ou t alon th e an omes o ut of th e o e n. e e a p c v h c , g r l sco e d i ne s .

W e n u n b u e r no lou r fo r as r ou th e ro ess is ma e h c tti g tt i t f p t y d gh , p c d eas ie r if you c ut the b utter into s mallpi eces before addingit to the flou r. Pie s Po st r St De sse r ts , u

DBBLGB

Blnni r o e S. St ou d

. s u ar r r ies (1 pt .) 0 g ‘ lemon u i e 2/z T. j c

r P s i gredients and sp read inal ightly bu tte ed yrex di h .

flo u r t s p . s alt l aal(d ry) t s p . v anila lI' ir ml a ked 1 sti k mar ar ine meled , f y p c c g , t

k 2 m nu e make cru mbly mixtu re . Ba e 5to 30 i t s at

JoanBunn

s eIf-r is in l u r 1 c . gf o

9 (o pt . ) 1 egg 1 st ick mar gar ine

- m of a9 x1 3 inch baking dis h . Add lemonj u ice if n r su ar ou r a d e . ru m e o e to of Mix g , fl gg C bl v p ° r ri a a 7 for m n e . aga ne over top . B ke t 3 5 30 to 35 i ut s

LisaBatts

1 T . b u tt er Lemoni u ic e fo r mild fr u it C innamo nto tas te (for apples) 1 pie c r u st

t res r n u t . use u e err es res or ro e wi h f h f i I bl b i (f h f z ), k n oo a es . S r nk e su ar ou r and sat o er c i g ppl p i l g , fl l v ie f ces o u n . tter . t a es add namonto tas e b Wi h ppl , ci t °

use ro en. S o f ru ake at 42 for 0 (I f z ) lit t p o c st . B 5 3 PGﬂCH COBBLER

Pattie Davis

1 s ti ck b u tt er s u ar 2 c . g a es 4 c . pe ch

1 r - 4 Melt 1 stick b utt e in9 x 1 3 /z inch pan. M ix cu ps peach es and 1 c u p

s u ar and b r n to o l set as e . 1 c u ou r 1 c u su ar and 1 g i g b i ; id M ix p fl , p g n r m r r u m k a d ou in e e u e an. Pou e r r m c p il p lt d b tt p p ach es ove fl ou ixtu re .

P ut inoven for 30 or 40 minutes .

QUICK PGHCH COBBLGR Mll B nn aze e u

e r 1 . milk V2 c . b u tt c

- l r i in l r 4 c . li e a es 1 c . s e f s gf o u s c d pe ch ar i i c . s u g (d v d ed)

- n n m n l r a of su ar and e b u er ina 1 3 9 2 a . o e ou M lt tt x x i ch p C bi f , h lf g

P r r m b u r n r . omb ne ea mil k; mixwell . ou ove elted tte ; do ot sti C i p ch es

n r . P r r r r n to a bo ou o e at e . and remaining su ga i a sau cepan. B i g il v b t °

k 7 f r m n r n r ne . Do not sti r . Ba e at 3 5 o 30 i utes o u til b ow d

HPPLGJRCKS

R uby C oleman

2 innamo n 1 b agd r i ed apples 1 to t s p . c l u r 1 c anb is c u its 1 t o 2 c . f o r r is o o il t o 1 c . s u ga C c and add Cook apples over low h eat in s mall amou nt of water . Cool ollea s u out on lou re s u gar and cinnamonto des i red taste . R ch bi c it f d

ll a ro mae 2 c u of a es . s u rface (si ze of s ma plate). Add pp xi t ly V p ppl Flip Fr ins ma b s u o er resemb n ome e and u se ork to os e s e . i c it v , li g l t , f cl id y l l

non a er o e . Ser e . amou n of oil u rnn s e era mes . ra t , t i g v l ti D i p p t w l v

28376—99

CHPIR OTO DH O B SPOTTGD DOG

BillBos well

b r e i es c . s e milk 3 to a ted ad p c c .

b r o ns u ar . r 1 c . w g c ai s ins ‘ m n . r h . r /z 0 wate (i s pa ) lh . b u tte o r margar ine

me . ni n in . r u n inn 1 s m to d o o , ch o pped 1 T . go d c amo n

ie es 1 . r s m . p c t s p go u nd nu tmeg r ll 2 eggs c . gated ye ow ch ees e li l 1 . c s ced app es Heavy c r eam (o pt .)

r n r h i Bo il th e s u ga a d water to make a syru p . Afte t e su gar s fu lly sso e and th e s ru is o n add th e onon e es et n em di lv d y p b il i g , i pi c , l ti g th ’ In b r h n l k r . o N oo o e e a s t e e s a d m k o e er . O ! c t g th wl , ti gg i t g th D T BEAT Inalar e ak n s ornn are is rea a er th e roken rea g b i gdi h (C i gW g t), l y b b d , enth e e mix ras ns a les and onions ru dot u er en th gg , i i , pp /y p ; with b tt , th 4 nnamonand nu me u n th e s is e . ake 5m nu es at ci t g, til di h fill d B i t Af e r 45m nu es r mo e rom th e o enand s rea rae eese o er t i t , e v f v p d g t d ch v

h . in h nf r l t e top R eplace t e ove o 5minutes o r u nti th e ch eese is melted .

Se rve h ot and add cold c ream over th e top of each porti onif d es i red .

Serves about 8 .

CHGGSGDﬂNISH SOUHRGS Wendy Skinner

- r e . nill 2 (8 oz . ) pkgs . c eam ch e se 1 t s p va a r lk 0 . s u ga 1 eggyo l m n i 2 Pill b u r res en ro lls 1 ts p . e o j u ce tu b es s y c c t

Ina rease 9 x1 3- n an s rea 1 u e of P s u r res en ro s g d i ch p , p d t b ill b y c c t ll m e e su ar emon u e ou se ara n no res ens . rea e s with t p ti g i t c c t M ix c ch , g , l j ic e r and vanilla ina bowl and th ens pread ontop of crescent roll s . Cov k a ° ru s e e . a e t 350 with second tu be of crescent roll s . B h with ggwh it B

- no s res . r e r ar if e re . C ut ua for 30 minutes . Cove with powd ed su g d s i d i t q

CHGR IW SUPREME

1 c anch er ry p ie filling 1 b oxyellowcak e mix i m r r ine mele 1 l . n r in le 1 s k a a g c a c u s h ed p eapp t c g , t d n 1 c . ch o pped u ts

n a e onto M i r . e P t e rr es n ar e P e s e lt margarine . u ch i l g y x di h Add pi ppl p l m r ar ne onto of ake A k ix n f n a e . Put a of th is . dd ca e m o top o pi e pp g i p c °

n n one . n . k n o is ro a d mix. Add uts Coo at 350 u til t p b w d

28376 - 99 STR R WBGR BWBR NHNG ICE BOX DGSSGRT Nellie Byrd

- lW i n. C o o r es o r r ozen 2 8 oz . ct 1 qt . f h f ( ) h p ‘ u ar st r awb e r r ies 1 /z c . s g b ananas s i k mar ar ine 6 med . t c g

- k . r am ees e 1 boxvanillawafer s 8 oz . p g c e ch

- Sa e a c u for ae r . C rus h waters and put in9 x 1 3 inch di s h . v V p l t M ix 2to m nu es su ar mar ar ne and ream e ese u n en e . 3 g , g i c ch til bl d d Whip i t S rea m u re in n naner oo . with el ectric mixer . Fold o e co t i C l Whip p d ixt a a er of rane s ra a er of s e ananas . over cru mbs . Add l y lic d b Add l y d i d t w rea remann oo onto of ru and s r nk e th e be rri es . Sp d i i g C l Whip p f it p i l

r erae o ern . remaining cru mbs ontop of Cool Whip . R ef ig t v ight

FR UIT ROLL

' an ie er r ies 1 b ox anilla aer s r u s e 1 c . o e v w f , c h d ch pp d c d d ch nu 1 c ancond ens ed milk 2 c . ch o pped ts e n i in l 1 c . ch o pp d ca d ed p eapp e

P e ar ono a M ix alling redi ents tog eth er . Divide into 3 parts . ut ach p t t a r r no ro . ra e lage pi ece of waxed paper . Fo m i t ll s W p tightly with w x d r r r n e e ae at eas o rn . S e and ser e . pape . R f ig t l t ve ight lic thi ly v

GO LFGRS DELIGHT Lottie B oykin

1 s i k o leo in r lW i i i e t c 1 co nta e C oo h p , d v d d

1 c . lo u r o ere s u ar f 1 c . p wd d g

1 c . o e e an l e in ch pp d p c s 1 lg. ch o co at p u dd g r 3 oz . c eam ch ees e (coo k ingk ind)

and ress no P r k a e th e o eo ou r nd o e e ans . oo t M ix p i t y x l , fl a ch pp d p c C ° for 1 m n L 350 5 u e . N mix r s et oo . e eam ees e oo i t c l xt , c ch , C l Wh ip and o e re s u ar and r N k u n s ea on ru s . e oo o o ae p wd d g p d c t xt , c ch c l t p ddi g an l d et oo . S rea nm r r r . c l p d o ix. Add oth er half Coo l Whip and ef ige ate

28376 - 99 ICE CBGHMSﬂNDlﬂICH DESSERT Lois D enny

c n. i e o in 1 xi r 1 lg. t wh pp d t pp g b o c e c eam s andwich es 3 Heath candy b ar s o r B u tter finger s

S rea a e r of e o n inbo om of - u r p d l y whipp d t ppi g tt 3 q art casse ol e di s h . r Place ice c ream sandwich es ove r topping. Sp ead wh ipped topping an b rs nd s r nk r z l r o . r s z ove t p C u h c dy a a p i l e ontop . D i e chocolate syru p

P in r ez r . m n . nd r . e S r a swi l ut f e ( i pl e a d d eliciou s ) Se ves 1 0 to 1 2.

LGMO N arms

Danee Lemmons

m r r in . r c . aga e c s u ga

r r T . l r Va 0 . powd e ed s u ga 3 f o u

l r . l m n i c . f o u 0 e o j u ce

’ lem nr in 3 eggs t s p . o d

Press th e ru m e mar ar ne o ere su ar and u s ou r . M ix g i , p wd d g c p fl c bl d mixtu re ina9 x 1 3- inch panand bake 20 minutes on Beat th e rest of th e ing redi ents and pou r over cooked cru st and bake for 20

r nk der ar . L n ut in ars . minutes . Sp i l e with pow ed sug et cool a d c b

LGMO N BﬂﬂS

D enee Lemmons

1 b oxlemo n ake mix D u n an 3 b eaen c ( c eggs , t Hines) 1 b oxpowd er ed s u gar r am ees e 1 s tick melte d mar gar ine 1 (8 oz . ) soft c e ch

n inbot om of 9 ake mix mar ar ne and 1 e eaen . e at M ix c , g i gg(b t ) Th p t - nmix2 1 box o ere s u ar and ream x1 3 n an. e . i ch p Th eggs , p wd d g c ° ch ees e and pou r over cake mixtu re and bake on350 for 35minutes .

L n c ut in ars . Sprinkle powd e red su gar o ntop . et coo l a d b

28376 -99 >N-LIMGMOUSSE Lois D enny su gar Pinch salt or nstar c h 3 eggyo lks l monu i e h ilk V4 c . e j c r l mo n eel me j u ice t s p . gated e p n am i ed c . i i r e grated lime peel 1 wh pp gc , wh pp slices and add itio nal I npeel(o pt .)

' Ina o sk auc e an om ne s u ar orns ar and salt . p , c bi g , c t ch b wl , wh i k n S r no su ar m u re . u es s u |gyolks and milk . ti i t g ixt Add j ic ; whi til

ook nd s r over me u m eat u nt m u re omes to a o . zh . C a ti di h il ixt c b il

monand me ee . o er su r a e and sti r 2minutes l ong er . Add l e li p l C v f c in r era u n om e e oo e . o e Iastic wrap . Ref ig te til c pl t ly c l d F ld whipp d nd em n o nno n u e . arns me s es a o I. Spo i t i divid al di sh s G i h with li lic l

Yi eld : 6 servings .

NIGG DELIGHT

i kg. o range Jello 2 b ananas ini u r mar mallo s 2) c anc r u s h ed pineapple 2 c . m at e s h w "9

Jinea l u i lo u r p p e j ce 2T. f su ar r am es e g 8 oz . c e ch e n k . D r m W i b eate 1 s m . p g ea h p

- e o as r Pou r no 1 n onaner . ran ll di ected with water . i t 9 x 3 i ch c t i D i > l s n r m o o e a e u e . ea e ananas and mas a s t p ( v j ic ) Add pi ppl , b h ll w To in : ea insma sau e anu n th e nea e u e s u ar pp g H t ll c p til pi ppl j ic , g , nd ﬂo r - u k n. to thic e Beat 8 ou nce packag e c ream ch eese . Add ix n tu re an . d cool Prepare 1 packag e D ream Whip by di rections . )ream n T rr . e rn Whip i to fl ou r mixt u re . op with ch e i es Chill ov ight a r se ving .

DELIGHT

- ) Z. k . Oreo i r ) p g coo k es 1 (1 6 oz . ) j a Smu ck er s fu dge nelt ed b utt er to pping vanillaic e r e m i c a 1 (9 oz .) C o o lWh p

ook es and se c i t as ide 2cu ps . Combine remainingcru mbs with and ne a 9 1 3- n an m u re S e ice ream and li x i ch p with ixt . lic c nth o e ru mbs . S rea r c p d fu dg e over ice cream . Laye Cool Whip J d e . S r nk e reser e r o g p i l v O e s ontop .

73 OIL PIG CRUST Blnni o e S . Strou d

- all u r o s e lo u r 0 . o il c . p p f

l T . l m lk Vz t s p . s at 3 co d i l o out . M ix we ll . Chill . R l

name PIG

Frances B oye tte

s u ar t s . innamo n c . g p c I- lo u r l u r ose 4 c . eele nd s li e a l 2T . f (a p p ) p d a c d pp es m V4 t s p . nu t eg

Mix u ntil appl es are well coated . To pping

1 lo r c . b ro ns u r /z c . f u w ga m r r in c . aga e

P u m r in n k i s e . M ix togeth er u ntil c ru mbly . t appl e ixtu e u ba ed p e h ll k 4 m n ° ontopping . Ba e 5 i utes at 350

DUTCH HPPLGPIG Lois D enny

To pping r

- li b r o ns u ar all r o e lo u r 1 c . a k e 2 c . pu p s f p c d ght w g - in oas r r mar r in mele c . u i k o o k c . b u tte o ga e, t d q c c g t

Filling:

ns ar s u ar 3 T . o r c . g c t ch le art a les r 3 c . i ed ee 0 . wate d c , p d t pp nilla xr a 1 ts p . va e t ct

Press re Comb ine toppinging redients ; set as id e 1 cu p for topping . maining c ru mb mixtu re into anu ngreased 9 inch p ie plate ; set as id e . For th e n om ne su ar orns ar and aer inasau e anu n filli g , c bi g , c t ch w t c p til

r n to a o and ook and s r for 1 minu e or u n kene . smooth . B i g b il c ti t til thic d P r no rus to Remove from h eat; sti r inappl es and vanilla. ou i t c t; p with ° ke t fo r 4 to 0 m nu es u n rus rese r e ru m m u re . a a 350 5 5 v d c b ixt B i t , til c t

: o s er n s . is g old enb rown. Yi eld 6 t 8 vi g

28376 - 99 MOCK ﬂPPLGPIG E velynGranger SylviaFlowers

- - r st in h ie 2t s . r eam of art ar Pas tr y fo r 2 c u , 9 c p p c t lemo n' u i e 36 R itz cracker s 2T. j c

‘ er B u tter o r mar ar ine 2 c . wat g r C innamo n 2 c . s u ga

- r k Ro ll out bottom crust of pastry and fit into 9 inch pie plate . B ea Ritz - l r n r r e no as r Iined ae . om ne aer su a a d cracke s coas ly i t p t y p t C bi w t , g m n u o n for 1 m nu es . e o e cream of tartar insaucepan. B il ge tly 5 i t Add l j ic n r or P r ru er ra kers . Dot e erou s u e oo . ou s o and rind . C l y p v c c g ly with b tt m nd n o er to ru s . r a margarine and sp rinkl e with cin amon. C v with p c t T i

C u s s into ru s to let s eam es a e . ake in fl ute edges togeth e r . t lit p c t t c p B n ahot o en for 30 to 35 m nu es u n ru s is r s and o e . v i t , til c t c i p g ld

n s 2 bou ie r s . n . C e u s Serve warm . C ut i to 6 to 8 s lices a u ght p c t

h h r r . h Not e : EvelynG range r has cooked this oft en. S e l ost e ecipe S e

i o e u k ame rom Nab o . wrote Nabis co . Th i s s c pi d j st li e it c f i sc

BflNflNflmnu o wPIG

k . v anill in i 1 a u m x 0 . ea r eam wh i ed p g p dd g h vy c , p o

c . milk 2 bananas s li e , c d mini u m - c . at re ar s hmallows 9 inch gr aham c racker pie s h ell

re are u n as r P p p ddi g di ected us ing cu ps of mil k . Cover and chill . o inmars m lo na in i F ld h al ws and whipped cream . Place s liced bana s p e

e . P n o r s ou r e anan s . rn anana h ll filli g v b a Ch ill seve ral h ou rs . Ga i s h with b s es n m r lic a d ashmall ows .

FRESH BLUEBERRY PIG

Blonnie Stott

1 c . s u ar g 1 c . b lu eb er r ies

3 ea in T . or ns ar h h p g c t c 1 T . lemo nj u ice

Vat s . r o u nd innam n p g c o 3 c . b lu eb er r ies

- Vat s . s al 1 8 o r 9 in i ell b ke p t ( ch) p e s h , a d

1 c . water

omb ne dr n re ens ina ar C i y i g di t l ge sau cepanand sti r to mixwell . Add a er . S r to sso th e e orns ar . 1 c u e rr es s rr n con w t ti di lv c t ch Add p b i , ti i g stantl o er mo e rae ea u n sau e is k n nd r y , v d t h t til c thic e ed a cl ea . Add m e on u e . S r e to mixa d oo A dd u b rr es . l j ic ti w ll n c l s lightly . 3 c ps l u ebe i en rans er th e n to th G tly t f fill i g e cooked pie s h ell . Chill well before se rving.

28376 - 99 7 CHER R Y CR EHM( HGGSE PIE LisaBatts

z m rea ees e oz . lW i 8 o . c ch 8 C oo h p anillaext r a r a m r k r r 1 ts p . v ct G h a c ac e c u s t - 1 . r r z c an er r i c powd e ed s u ga 21 o . ch y p e filling m Beat softened c rea ch eese . Add vanilla and powd ered sugar to

n in . . r sweete Fold Cool Whip Spooninto pie c ru st . Top with ch er y pie

r r e . filling. R ef ig e at

CHER R Y CBGHMCHGESGPIG Lois D enny

- 3 u nb aked p ie c r u s ts 1 (8 oz . ) p kg. c ream ch ees e n x ’ 1 c . ch o ppe d pe ca s 1 b o co nfectio ner s s u gar D r m W i 2 n r r illin 2 e nv . ea h p ca s ch e y pie f g

P ress nuts into pie cru sts and bake u ntil l ight b rown; cool . Beat D ream ne r am n Whip acco rding to packag e di rections . Add soft e d c e ch eese a d ’ r ea u n u and ou r no ie ru s . 1 boxconfectione rs su ga . B t til fl ffy p i t p c st

Top with pie fill ing .

CHGBIW CHGGSGFIG

- r m 2 r m ra k er ie r u s s 2 (8 oz . ) pkgs . c ea ch ees e gaha c c p c t i illin c n. o o lW i 2 an er r e 1 lg. t C h p c s ch y p f g r 1 0 . s u ga

ream eese s u ar and oo onlow u n e blen e . Pou r M ix c ch , g C l Whip til w ll d d

r r erae . mixtu re into pie cru sts and top with pie filling . Keep ef ig t d

CHOCO LHTGCRGHMPIE

Lottie B oykin

3 e s e arae ggs , p t d nilla 1 t s p . va

1 T . o leo

l ra u a add eaene k r r ﬂu r n m k . oo am o oa s u a o a d C till w c c , g , i G d lly b t gg Pou r no n aand o eo . lk k k s rr n re u en . a o s . oo y C till thic , ti i g f q tly Add v ill l i t n o onu ou m r n e . k b ro at cooked pie cru st . Add e i g u Coo till w C c t c ld ab es oons r in u : e s . 6 replace cocoa. Me g e Beat eggwhit till tiff Add t l p

s u gar and 1 teas poonvanilla.

28376 - 99

CHOCO LHTGPIG

Pattie Davis

- l r 1 (9 inch) pi e s h el 2T . b u tte milk . l anill c s caded 1 t s p . v a l 3 T . f o u r 2 eggs

o o a 1 . r 3 o r 4 T . c c 0 s u ga

en s u ar ou r o oa beaene o ks and s a e Bl d g , fl , c c , t ggy l c ld d nl r n k . P r in dou bl e bo il e u til thic Add va i la and bu tter . ou °

r . r n me ingu e Cook at 300 u ntil me i gu e is b rown.

( HOCO LHTE CBEHMPIE

Sh irley Stroth er

r 2 lk c . s u ga eggyo s

l r 1 . v nilla 3 T . f o u t s p a a 2 i e 2T . co co eggwh t s

s al 4 T. s u ar t s p . t g

r ilk . r f r r 1 c . evapo ate d m t s p c eam o tat a r h Pi r 1 c . wate ( ot) e c u s t

m k aer eaene e r s r ﬂou r nd s . o e u a o oaa a M ix t g th g , , c c lt Add il , w t , b t gg k n of nlow s rr n e u n o ks and an a. oo o to s o e o eat y l v ill C p t v h , ti i g w ll til P u r n n ke ie e and ake at mixtu re j u st begins to thicken. o i to u ba d p sh ll b ° ‘ B 4 n ar n re m 350 for 35m nu es . eat e es a es oo s su a d a i t ggwhit , t bl p g c

r r to o and ro n. of tata u ntil stiff. Add t p b w

Note : Th is recipe was givento me by my Au nt V anzaDavi s 45years a o e ore Iwas marr e th e a e to u se it rou ou m g , b f i d , with dvic th gh t y rr a e one th is and s are th e rec i e with man am ma i ed life . I h v d h d p y f ily

membe rs and friend s .

CHOCO LHTGCOCONUT PIGS D oris Lee B oyette

U ar D s al 3 c . s g as h t n ne a o r ae milk T o o a 1 l . c a 3 h eapi g . c c g v p t d o e nu s 1 s tick m elted mar gar ine 1 c . ch pp d t 4 eggs Pie c r u s ts nill l r in 1 t s p . va af avo g

M ix inord e r and bake in3 s hall ow o r 2 d eep di sh pie s h ell s at

f 4 De s llnee to ook lon er . or 0 to 50 minutes . ( ep di h wi d c g )

28376 - 99 3 eggs v nll r m n l v o r in 1 ts p . a i ao le o f a g er o r mar gar ine U nbaked 9 -inch pie s h ell

over coconut and set as ide whil e c reaming bu tter and su gar .

nadd m k o onu and a or n . and ea m u re e . e b t ixt w ll Th il , c c t fl v i g ° k m n es or n ie u nbaked pie s h ell . Ba e at 350 about 30 i ut u til p

b rownand fi rm .

o uur t usmm: me

JoanB unn

1 c . milk vanilla 1 ts p .

- k . r zen o o nu 1 6 oz . p g f o c c t ne mele 1 nb ake i s ell , t d u d p e h

redi nts nd b Pou r no u n ake ie s e . ake g e a l end well . i t b d p h ll B ° m nu i tes at 350 or u ntil crust is b rownand cu stard is fi rm .

UT PIG

Zilp hiaNich ols 3 eggyo lks l 2 c . s weet mi k n vat s p . s a

Vac . co co nu t

II‘ and m e e u r . r u . lt d b tte Add cornstarch . M ix th o o ghly Add egg i vo rin an d s . n g alt Add milk grad u ally . Set o h eat indou bl e tir ons an n m c t tly u til th ick . Re ove from h eat and add cu p of Put no ak e ie . r nk i t b d p sh ell Beat eggwhites for mering ue . Sp i l e onmer n k ° u e . a e f r i g B at 350 o about 1 0 minutes or u ntil brown. ne 9 - n ie or i ch p two small ones . COCONUT CUSTHBD PIG Shirley Stroth er

1 0 . s u gar b u er T . tt 3 eggs

0 . mi lk

r m r n u r . m k ea ut e a d s a e s and ea e . an aand C b t g Add gg b t w ll Add il , v ill n Pou r o u n ake ie . r nk coconut . i t b d p sh ell Sp i l e top with coconut if de °

k 7 fo r m n . s i red . Ba e at 3 5 30 i utes

Note : Th i s recipe h as b eenu sed by allof th e Stroth e r cooks for over

50 years .

HfllllflllflN PIG

ShannonNich ols

1 nE l B r n ilk lemo n u i e c a age a d m 2T . j c i l 1 l . n o e nu s g c ancr u s h ed p eapp e c . ch pp d t lW i m k M1 lg. C oo h p 2 graha c rac er c r u s ts r e r rm . ixalling re di ents well and pou r into pie cru sts . R ef ig ate till fi

LIMEHDE PIG D onnaLamm

n r z nlim l 1 l . c n. o o lW i 1 s m . c a o e eade art t C f , p y g h p thawed 2 gr aham c racker c r u s ts 1 c anEagle B rand s weetened co nd ensed milk

M ix allliq u id ingredi e nts tog eth e r and po u r into th e two g raham cracker

r P in r eze r u n ser e . c u sts . ut f e til v d

CHO CO LHTE PGCf-IN CHESS PIG Lois D enny

1 T o o a s tick margar ine 5 . c c 4 b eaen Pi n s al eggs , t ch t m ilk r 1 l . c ane a o r ae 3 c . s u ga g v p t d nu s nill 1 c . o e 2t s p . va a ch pp d t 2 u nb ak ed d ee p d is h pie s h ells

a u n om ne ie n re ens e e nu s oo e mar ar ne . e C bi p i g di t , xc pt t , with c l d g i B t til ake 4 k ie s e s . 5 n . e in tw u n a e well bl end ed . Add uts Plac o b d p h ll B m n i utes .

28376 - 99

SUJGGT POTHTO PIG

D oris Lee Barnes m 2 . n c as h ed s weet potatoes t s p . u tmeg m l r 2T . u l e ted b tte 1 ts p . s at

2T . lemo nj u ice 3 eggs

1 . milk c s u gar 2 0 . i n r t s p . g ge G r ated r ind of lemo n innamo n 2 1 t s p . c pie c r u s ts m n n l o e o aoes u e r a d emon u e . su ar m e s es C bi p t t , b tt j ic Add g ix d with pic , m n e o r n and sa . e k n in o s eae m k . o s l i d lt Add ggy l , b t with il F ld tiffly r in k ° beatenwhites . Pou u nba ed pastry s h ell and bake at 350 fo r about

ake wo . 45 minutes . M s t pi es

SUJGET POTHTO CUSTHBD FIG

m 1 c . o o k e as ed s ee t s . innam n c d , h w t p c o n potatoes t s p . u tmeg

3 . l V 0 s u gar t s p . c oves

l 1 T . l V2 ts p . s at me ted b u tter

- 0 . milk 8 inch u nb ake d pie s h ell 1 e b eaen gg, t

- Mix ingredi ents ino rde r given. Pou r into 8 inch pie panlined with u h °

ke in4 o nf r 4 n r n r i . cooked pastry . Ba 00 ve o 0 mi utes o u til c ustad s set

SUJGGT POTﬂTO PIG

1 c . oo k e mas e s ee c . s u ar c d , h d w t g milk potatoes c .

l . inn mo n V4 t s p . s at t s p c a n lo es 1 e s li l b eaen 4 t s . r o u gg, ght y t V p g d c v nu me - in u nb ake ie s ell t s p . t g 8 ch d p h

1 T . melte d b u tter

l S r o e er o aoes m k utter e and s u r u n en e . Mix p t t , il , b , gg ga til b d d ti t g th P u r n o ao m u re . o nu me sa nnamonand o es . e add to t g , lt , ci cl v Th p t t ixt ° e es k a for m nu es . ru s into u nbaked pie sh ell . Ba e t 350 30 to 35 i t C t dg will be gold enb rownand mixtu re willbe set fi rm .

8 28376 - 99 MV FHVOBITGSWGGT POTﬂTO PIG

Blonnie Str

nd nu t me mas h ed sweet otatoes 2ts . r o u 3 c . p p g g ‘ ar 2ts v anilla 2/z c . s u g p .

i mar ar ine meled ts . lemo next r a t 2 s t cks g , t p c w milk Nu me V2 c . s eet t g 6 eggs 2 pie c r u s ts (dee p dis h)

P n w - i e om ne all o e er e e ie ru s . ou r o t o 9 n e s C bi t g th , xc pt p c t i t i ch p h l ° ake at 350 for a ou 50 m nu es or u n kn e nser e (d eep dis h). B b t i t til if i t incenter comes out cl ean.

MISS BLO NNIG' S FHVO BITGPOTHTO PIG

ke m e c . coo d , as h d s weet potatoes " r 0 . s u ga

4 s m . eggs h P re ea o ento o aoes su ar and . an a t e h t v Mix p t t , g eggs Add v ill ,

P r r . m k . n il ou into c usts . Bake 40 minutes or u til fi rm

NO -COOK BflNflNflPUDDING Agnes Hinnai

1 lg. ch ocolate or vanillainstant 1 b oxv anillawafer s pu dding 6 bananas (u s e mo re o r les s mi k 3 c . l bananas fo r personaltaste) - 1 1 2 z . o ( o ) ctn. s u r cream

u n m k and sou r ream . c u of oo . Ina ar M ix p ddi g , il c Add p C l Whip I g s a er aers nan n i u s r a as and n . e ea u e er n s e di h , l y w f , b filli g R p t til v yth i g Put remann o h r r 1 o i r tric i i g C ol W ip o ntop . Leave ove night o h u r n e

erator .

COLD BflNflNflPUDDING

Su e B . Sto

- 3 3 oz . b oxes ins n v ( ) ta t anilla 8 oz . C oo lWh ip u in nill p dd g 1 lh . va awafer s

5c . milk 4 t o 5 lg. b ananas - B oz . pkg. s o u r c r eam

ea u n and m k - . r r n u a B t p ddi g il Add sou c eam and Cool Whip . Li e 3 q casserole t an l a aer . P r 2 ddin wi h v il w f s Top with sl iced bananas . ou V pu mixo r ananas . e e ea a ers . To k 1 . a es v b R p t l y p with Cool Whip Chill . M to 1 5 ser n vi gs .

28376- 99 MflMflGULH' S BflNflNflPUDDING KeshaLiles

r 1 c . s u ga 3 eggyo lks n n 3 0 . milk 3 ba a as lo r 1 3 t o 4 T . f u b oxvanillawafer s 1 t s anilla p , v

u r and u r o e r . k n M ix s ga fl o t g th e Whip eggyol s a d add mil k . Th enadd

r n m lk m r o r . ok in u su ga a d i ixtu e t g eth e Add vanilla. Co do bl e bo il e r u ntil ae rs an n n k . o . a r T o e s e a as a d u n m u re . 0 thic C l L y w f , lic d b p ddi g ixt p mer n u e ma e rom th e 3 eaene es as of ream of with i g d f b t ggwhit , d h c tartar and 8 tabl es poons s u gar .

BBGHD PUDDING lUITH VﬂNILLﬂSHUCG C arolynMatth e ws

i in r m 3 lg. eggs c . wh pp gc ea I . r 4 u b e Fr en b r ea u e c s u ga c . c d ch d ( s li r n r b r li 2T . ght b ow s u ga ead s ces)

nu me c . r is ins o . V2 t s p . t g a ( pt ) m l V nl c . b u er e e a ilas au e tt , t d c i r . en s r n re Combine fi st 4 ing re di ents Sti r inb utt e r and c ream . G tly ti b ad

“ - Po r no rease 2 u ar sou e or ak n s . and rai s ins . u i t lightly g d q t ffl b i gdi h k 7 ° f n e r erae o ern . a e at 3 5 or 50 m nu es s e o R f ig t v ight B i t , hi ldi gwith f il L n n 1 afte r 30 minutes to p revent excessive b rowning. et pu ddi gsta d 0

r n . minutes befo re serving with sau ce . Makes 6 to 8 se vi gs

V anillaSau ce

s u ar 1 l . e c . g g gg ; 2 r T li b r o n u ar T. u t e 3 . ght w s g b t - n r m ll u r s l r . i i ea 1 T . a p po e f o u 0 wh pp gc nilla Das h nu tmeg 1 T . va

k r m u m sk rs 7 n re ens ina ea sau e an. C oo o e e ea Whi fi t i g di t h vy c p v di h t , e mo e rom whi sking constantly 1 0 to 1 2minutes or feel s thickened . R v f

n r m r r m m e rau re . a a. Se e ar o at oo e h eat . Add v ill v w t p t

28376 - 99

STﬂﬂlU BER IW PUDDING

BrendaD eans

i s li e 1 l . ct n. C oo lW i 1 t . s r a b er r e s q t w , c d g h p m s u ar 1 c . s o u r r ea c . g c x ill k . s ra b er r ello 1 b o an a ater s 1 s m . p g t w y J v w ins an nilla u in 3 p kgs . t t va p dd g o l mi lk t o b e u s e fo r 3 c . c d ( d p u dd ingins tead of amo u nt lis ted o nb ox)

ea s ra err es su ar and e o u s enou to ssole e o s rr n H t t wb i , g J ll j t gh di v J ll , ti i g l n n m k r n n x. oo . u a d e o s o bo ou r constant y . C l M ix p ddi g il by di cti Add s

- in n n r of oo . In1 n s r ream . o o a e 3 a e c F ld c t i C l Whip x i ch di h , l y

n . n l r ae rs u n mixa d s ra err es e ea u alae u se . To w f , p ddi g t wb i R p t til d p

rn r rr . r with remaining Cool Whip . Ga ish with sl iced st awbe i es Ref igerate .

R ec ip e Fav or ites

28376 - 99

Hel pfu l H i nt s

P u s h ani mals h ap ed coo ki e c utte rs lightly i nto i c i ngo nc ake s o r c u p Fi l r l c akes . l de p e ss e d o ut i nes with c h ocolate ic i ng o r d eco rati ng c onfectio ns .

F lllat bottomed ice c re am c one s al u llwi cake bat r n k i f h f f th te a d ba e .

Top with i c i ngand decorati ngco nfections .

r h m llw c n f r n l l Ma s a a b e u sed c h r n k . o s o a d e o de s o ca es

To kee th e cake late c leanw le ros n s lide 6 - nc s r s of p p hi f ti g, i h t i p n i waxed pap e r u nde r eac h s ide of th e c ake . O ce th e cake s frosted n th e fr tin i t u llth r w l v n l n l a d os s se e s s a a ea ac e a ae . g , p t i p y i g p t

Wh endeco ra n ac ake w th c h ocolae ou c anmake a u c k dec ti g i t , y q i

- - r t n t . P t h lt in f z r l k l o ai g u be u c oco ae a h eat sae i pp e oc p asti c bag.

Im me rse ins i mm e ringwate r u nti lth e c h ocolate is me lted . Sni p off th e ti of one c orne r and ou c ans u eeze th e c oco lae o ut of th e p , y q h t bag.

P l r k h v ilk m k T t rofess o nal deco ated c a e s a e as o le nloo . o e a i y y, t g th t a e arance rost o u r c ake as u s u alth e nu se ah ar dr e r to b lo pp , f y , i y w r h Th e l h me ln f th r tin w ll e a lu d y t e s u rface . s ig t ti go e f os g i giv it th t s tro u s appearance .

To e ns u re th at you h av e eq u alamou nts of batte r ineac h panwh en h w mak n ala e red c ake u s e ak c ensc ale to meas u re t e e . i g y , it h ight

To make cookie c ru mbs for ou r rec es ut c ook es no a las y i p , p i i t p tic bagand ru na rolli ngp inbac k and fo rth u nti lth ey are th e right s i ze .

To deco rate c ook es wi h c h ocolae lace cook es ona rac k o e r i t t , p i v Di h n f rk w la and wa e th e waxed a e r . t e es o a o c o o e p p p ti f ith h c t , v l fo rk ge ntly bac k and fort h maki ngwavy i nes .

A gadget th at works We llfor deco rati ngs u gar cooki es is ane mpty m l i th ln th e ou m r n las c th read s ool. S ess e s oo o p ti p i p y p p i t d gh , i p i t ingap retty flowe r des ign.

Some h oliday coo ki es req u i re an i nde nt ontop to fi llwith jam or

th r u n nd f ah one d er to make th e n en. c hocolate . U se e o ded e o y i pp i d t

Wh e n a rec e calls for ac ke b rown s u ar llth e corre s z e i p p d g , fi ct i meas u r n c u w th e s u ar and e n u se th e ne s malle r s ze i g p ith g , th xt i c u p to pac k th e b rowns u gar i nto its c u p .

BflNflNflSPLIT CflKG

C r u st

m r k r 2 c . r u s e r a a a e s 1 s i k m r r in c h d g h c c t c aga e , melted

n rm r in - n Mix a d fo c u st 1 3 x 9 i ch pan. Filling

o er e s u ar 3 c . p wd d g n 8 oz . s oft e ed c r eam ch ees e

n n r r r k h M ix filli g a d sp ead ove g aham c rac er c ru st . Add t e foll owing in a ers : 5 o r 6 ananas s e en se s r nk e emon u e t l y b , lic d l gthwi ( p i l with l j ic o re en u rnn ark and 1 ar e can ru s e nea r n e a e . p v t t i g d ) l g c h d, pi ppl (d i d) nkl n o r o . r an r C ve with C ol Whip Sp i e o ch opped pecans . Ch ill d se ve

insq uares .

CHGUJCHKE Danee Lemmons

r c . b u tte b r n ar 1 lb . ow s u g 3 eggs s If-r i in l u r 2 c . e s gf o

‘ ° - P r in r s 1 n n. ke t for Mix allingredients . ou gea ed 9 x 3 i ch pa Ba a 300 r nkl o re s ar on o ! 35 minutes . Sp i e p wd e d u g t p

PINGHPPLGCHKE Emogene Boy ette

1 b oxyellow cak e mix

Make as di rected for 3 laye rs . Icing

m f r ar h o r e in t s . r ea o a c . t wate (h at p c t t micr owave) Das h s alt nilla 2 eggwh ites 1 t s p . va in le l . n r e ea 2 0 . s u gar 1 g c a c u s h d p pp

ook int of ou e o er 7 to - 8 m nu es bea n ons an u n C op d bl b il i t , ti g c t tly , til

h an th e as m nu e . S rea frosting will stand ina p eak . Add t e v illa l t i t p d

pineappl e betweenlayers u nd e r icing.

28376 - 99 COMUT ( HKG D vi D oris F . a s

DX yellow or ch ocolate cak e 1 b oxpowd er ed s u gar - x 1 (1 2 oz .) ct n. C o o lWh ip xins nt v anilla E o iland wat er as re u ir ed n. b o ta ggs , q dd ingmix fo r cake mix

- m m . . fr z n o n n. s o u r r ea 2 s o e o ut oz .) ct c pkgs c c r cake mixand pudding into mixer bowl and add oth er ing redi ents

- k in wo n ak an . e o . i structed oncake mixbox. Ba e t 9 i ch c e p s L t c ol in o and 1 ka sou r cream into powdered s u gar . Fold C ol Whip pac ge

n k n 4 r . r ak oconut . C ut a ers e a oss ma a e s os e l y with d t l fl , i g l y F t c r rs and top with remainingpackag e of coconut . (V e ry good eith e llw k k h . So eas ! e o ca e or ch ocolate ca e Evenbetter t e second day . y )

N69 BUN CHKG

Lottie B oykin t G ro u p

" IX w - yello cake mix c . o il 3 r ilk r [9 1 c . b utte m o r s o u r c eam and G r o u p b r o ns u ar rais in w g c . s h o ed n n c pp u ts 3 ts p . ci namo n d G r o u p o ered s u ar milk p wd g 5T. nill 3. v a a f rs rou and u r r r i t g p po r into pan. M ix second g ou p and pou over fi st ° ure . ak at 3 for e 00 m nu s . k r r 50 te e a e is hot ou 3rd ou . B i Whil c , p g p more m k ne e I il if ed d . )

JHOUHKGCGKE

An elFlak e n - o o ut ct n. r g c c 1 (8 oz .) c eam ch ees e ch o pped nu ts 1 s ti ck melted mar gar ine ’ xG er mano r Swis s 1 b oxco nfectio ner s s u gar i c o late cake mix

oconut and nu s o e er n i - t t g th a d place nagreased 9 x 1 3 inch pan. ake mixa or n to re n n cc di g di cti o s a d pou r over coconut and pecans . ’ 3ream ees e me e mar ar ne and S oon ch , lt d g i confecti oners s u gar . p to of ake mix k ° . a a f p c B e t 350 or 45to 50 minutes or until done .

89 PUNCH BOWL ( EKG

ShannonNich ols x 1 k . ello ak e mi 1 m c an r r p g y w c ed . ch e y p ie filling

2 m . . in n nill s p kgs s ta t va a 1 m ed . c anc r u s h ed pineapple u in - p dd g 2 (1 6 oz .) ct n. C o o lWh ip

k k r - and a e a e as e e onb ox. ake in 1 n M ix b c di ct d B 9 x 3 i ch pan. Divide

no r s . an a u n a o r n In r to re ons . a e bo i t thi d M ix v ill p ddi g cc di g di cti l g wl , ru mb e of th e ake to u n ie fillin of nea e c l c ; p with p ddi g, p g, pi ppl

and of oo . on nu e to a r r m nn e e a n re n . C l Wh ip C ti l y i i gi g di e ts Chill .

G PUNCH BO UJI. CHH Lois D enny 1 x ll i b o ye o w mo st D u ncan 2 c . ch o ppe d pecans Hines cak e mix 2 cans ch er r y p ie filling 2 n i a s r u s e nea le 2 l . n c c h d p pp g ct . wh ipped to pping n n ni ll 3 s m . b o e f i milk x s o s ta t va a 5 c . p u dd ingmix Mar as ch ino ch er r ies

ake mixas re e and o k r - l r o n oo . u n Mix c di ct d c th ee 9 i ch aye s . C l M ix p ddi g mix k with 5 cu ps of mi l . Start with s mall amou nt of pie fil lingand pine P l a e inbo om f u n . r k ppl tt o p ch bowl lace a aye of ca e inbowl . (May have r z r l r P u i n n n to e u e s e of s a e to . t e ea e u mix d c i fi t y fit ) p filli g, pi ppl , p ddi g , n n n n k l e a two mor m . h whipped towi ga d uts o ca e aye r . R pe t e ti es O h t e to a e err es at ran om o e r th e to as elas nu s . Se r es p , pl c ch i d v p w l t v 4 about 0 .

MILLIE ' S CHOCO LHTE CﬂKE

BrendaD eans

1 s tick mar gar ine 1 r c . s u ga I- 2 c . s e f r is ingflo u r

k . n m C ream togeth er th e margarine and th e s u gar . Add mil Beat u til ixed °

P r n 2 r k . i f r m nu e . we ll . ou i to geased ca e pans Bake n4 00 oven o 35 i t s Icing

- 1 . mi i milk c s e s weet ch o co late ch ps 0 . s r i k m r r ine 1 0 . u ga s t c a ga

l n r u n o o Add o o . ook a d s Boi th e s u gar and mil k . ch c late ch ips C ti til ch c l m r m ea k m r r n . e o e o ate dis solves and thickens . Add stic agai e R v f h t and sti r u ntil it is of s preadingcons i ste ncy .

- - Note : rom m ae s s e r ih law le l r e . F y l t i t , M il i A d idg

28376 - 99

( HO CO LHTGCHIP CﬂKE

1 b ox ello ak e mix i il y w c w th 0 . o u in r p dd g 0 . wate

- 1 3 oz . k . o o lae ins n r ( ) p g ch c t ta t 1 (8 oz . ) s o u c r eam p u dd ingmix 4 eggs

c . s u ar 1 g 0 . ch o co late ch ips

o m ne ake mix u n mixand s u ar a r e s k . C bi c , p ddi g g with wi whi Add all

- l u Iike ems . o o o ae inl P u r r q id it F d ch c l t ch ips ast . o into ageas ed/flou red ° b u ndt pan. Bake at 350 fo r 1 h ou r o r u ntil cake s p rings back from l k i ou . C o n o a e anfo r 1 5 m nu es . emo e r m t ch c p i t R v f o pan. Sp ri nkl e r powd e ed s u gar ontop if d es i red .

SUJISS CHOCO fﬂTE CﬂKG

Emogene Boy ette

1 b oxD u n n ines i il ca H Sw s s c . o o o lae ak mix milk ch c t c e c . in n nill i 1 k . n p g s ta t va ap u dd g 3 lg. eggs

ake r . k M 3 laye s Ba e at 350 u ntil b rown. Cool . Icing n l 1 . r r i c ga u ated s u ga 1 2 oz . C o o lWh p

1 . c powd ered s u gar 8 oz . c r eam ch ees e

n r r h Mix a d c eam s u ga and c ream ch ees e . Th enadd t e Cool n r uts onlaye s and ontop .

LIGHT CHOCO LHTGICING

E vie Nich ols

2 b o es r ni ll x po wd e ed s u gar t s p . va a

2T . co coa 1 s tick margar ine

1 c . C r is co Milk as nee de d

Let mar ar n n A d o e re s u ar to g i e s et out u til it becomes soft . d p wd d g mar r n n r en o e r l n nlaand m lk and gai e a d C i sco . Bl d t g th e whi e addi g va i l i s r r ti to d es i ed thickness .

28376 - 99 HGBSHGV' S SHGET CHHE

l-r is in lo u r 4 b eaen 1 c . s e f gf eggs , t ’ n r e s r u 1 s tick mar gar ine o r b u tt er 1 lg. c a He s h y s y p

1 c . s u gar

- ream mar a Preh eat ovento Fl ou r and g rease 1 2x 8 inch pan. C g

r n r . . n m . ou d s u e r ne and s u ar . o e at a e a i g Add eggs , ti Add fl y p M ix w ll

Bake u ntil firm . Fros ting

‘ o r milk stick mar gar ine /z c . evap ated r c . s u ga

- M ix and b ring to boil for 2minutes . Add c u p semi sweet ch ocolate

a n me e . r h ake . chips and V2 c u p ch opped nuts . Be t u til chips lt d F ost ot c

MISSISSIPPI MUD CHKG Danee Lemmons

- 2 c . s u r eIf r is in lo u r ga c . s gf

c . a co co 1 c anco co nu t (o pt .) 3 s i ks b u tt er nu s O t t c 0 . t ( p ) 4 - ar mar s m ll r eme eggs 1 (7 oz .) j h aow c v ni l 1 ts p . a la

r m r ea s u a n . o oaa d u e r and an a. e . C g , c c b tt Add eggs v ill M ix w ll Add ou r nu s and ake in 1 - r n o onu . 9 5 n ease anfor 40 m u es fl , t c c t B x i ch g d p i t ° at 350 en one h e ot s rea mars ma o reme on ake . Wh d (whil ), p d h ll w c c Icing

1 b oxpowd er ed s u gar 1 s tick s oft b u tt er v 1 ts p . anilla canned milk

c . co coa

and ou r o r Mix p ve cake . Eat and enj oy!

28376-99 STBHUJBGR R V CR KE

C lau diaHo ward 1 b oxD u ncanHines wh ite cak e 1 b oxinstant p u dd ing(vani lla) m i x m i x

F r o s ting: i 1 . r r r lW i qt s t awb e es 1 (1 2 oz . ) C oo h p 1 b oxinstant p u dd ing

omb ne ake mix ns an u n as re e on x n C i c with i t t p ddi g di ct d bo a d cook . ke n n n n n r akes 3 a e rs . a s a a a u a d ane s r b rr (M l y )T i t t v ill p ddi g d i d t aw e i es . l i o n oo . ro k . P r n M ix tog eth er well . F d C l Whip F st ca e ut d ai ed j u ice from r strawb er ri es ove cake laye rs and icing .

STBR WBEBIW CHKE D oris Lee B oyette

1 b oxwh ite D u ncanHines cak e 1 b oxs t r awb er ry Jello aer m i x 0 . w t

Wes s o no il t . a e s r a b er r ies c . p th w d t w k i r 4 eggs 1 t s p . b a ngpowd e

il n r . one t a m ake mixand e o . o a d ae a e M ix c J ll Add w t Add eggs , ti , A ra b rr an mix e . dd 1 eas oo n b eating after each . Add st w e i es d w ll t p °

x ll. P r n n n k f r 2 bakingpowd e r . Mi we ou i to 3 pa s a d ba e at 350 o 5

minutes . Icing

’ 1 s i k mar ar ine me le 1 b ox1 0X o ne io ner s s u ar t c g , t d c f ct g r pt . s t awb e r r ies

Boi lstrawb e rri es for about 1 minute so that iced cake may be left out n r n r b rr es o a s oon. o of th e refrige rato r . St ai st aw e i ut with p (Add ly e rr es enou gh j u ice to make agood s preadingcons iste ncy . ) M ix b i with

n r m . margarine and su gar . Beat u til c ea y

28376 - 99

DUMP CﬂKG

D onna Lamm

- n l nk 1 (20 oz .) c anpi eapp e ch u s 1 p kg. yellow cake mix - n z b a s r e e o o u lh . b u r r m r r n 1 (8 o . ) g h dd d c c t tte o aga i e

- G rease 1 3 x 9 inch pan l ightly with butte r . D u mp th e enti re can of n u nks and u e and s rea n n h m pi eappl e ch j ic p d eve ly o t e bottom . D u p u m h x th e bagof coconut and distrib ute over fru it . D p t e bo of cake mix

dr . Smoo s au a. o er en re s u rfa e u t er c ut ( y) th it with p t l C v ti c with b t , °

D n mix n n . k f 4 no s u ares . o ot a a e at 350 or 5to 50 m nu es i t q ythi g B i t ,

n c n s r . u ntil done . Cool a d ut i to q u aes

LEMON CﬂKE B anee Lemmons

r i n ar 1 b oxD u ncanHines lemo n c . ap cot ect i mix 2t s p . vanlla

- oxlem n ell 2t . l mo nexra 1 (3 oz . ) b o J o s p e t ct arae c . e e ab le o il 4 s e v g t eggs , p t d G laze

o er u ar u i e r o m 1 o r an e 2 c . p wd ed s g J c f g Ju ice fro m 2 lemo ns n nb in1 olk at a me . e Mix allingredi ents except eggs . Th e eat eggy ti Th P r in 1 - n beat eggwhites till stiff and fold into cake mixtu re . ou 9 x 3 i ch anand ake 35 m nu es on en one oke oles inth e to p b i t Wh d , p h p

of cake and pou r onglaze (whil e still h ot).

LEMON CHKG

il 1 b oxD u ncanHines yellow cake c . o l m nexr a mix 4 t s p . e o t ct l 4 1 s m . b oxlemo nJelo eggs aer Pin b ak in o er c . w t ch gp wd

Mix togeth e r and bake 45 minutes to 1 h ou r inabu ndt pan. Fro sting

‘ r s u ar Ju ice of 4 reallemo ns 1 /z c . powd e ed g

in ke ork and o u r allo e r ake . Mi . xtogeth e r P u nch h ol es ca with af p v c

Let set o e rn . Th e balance of mixpou r arou nd inth e middl e of cake . v ight

28376 - 99 LEMON POUND CﬂKG HelenBoykin

b xlemo n e llo 1 b oxD u ncanHines lemo n Sm . o J s u p reme cak e mix(not t h e 4 eggs r p u ddinginmixkind) c . powde ed s u gar

m . c anlemo nade c . o il 1 s

k mix4 e s sso e e o in c u h ot aer let oo . to a e Di lv J ll p w t ; c l Add c gg , ak P u r no rease u n an. e cu p oiland cool ed J ell o mixtu re . o i t ag d b dt p B rnono at 350 for 36 to 4 0 minutes or u ntil goldenb rownontop . Tu t is m n m e o e re su ar . s cake plate . Ice with l e o ad e ix d with p wd d g Th i deliciou s and will taste fres h for seve ral days .

MﬂﬂlG' S SOUR CBEHMPOUND CHKG

anilla 3 0 . ake lo u r s ifte i e 1 T. c f , d tw c v r n 3 c . s u ga 1 T . lemo

- n. o r r m 1 s tick b u tt er 8 oz . ct s u c ea a 1 stick mar gar ine t s p . s od 6 eggs

r two at a me . ea eam e su ar utte r and mar ar ne . e s C w ll g , b g i Add gg ( ti ) B t nd so r e bu no n r . r u w ll t t too l o g . M ix sodawith sou r c eam Add fl ou a r m D not ea us ea a ernae e nnn and en n ou r . o c lt t ly , b gi i g di g with fl ( b t; j t ° °

ix. in a r 1 r 7 for m avor n . ook tu e nat fo ou t en3 ) Add fl i g C b p 350 h , h 5 1 m n 5 i utes if necessary .

COLD OVGN CHKE

1 c . C r is o 1 mi k c 0 . l 1 s i k b utt er almo nd lav o r in t c 1 ts p . f g

3 c . s u ar ll g 1 ts p . v ani a

3 c . lo u r l m n f 1 ts p . e o 5 eggs

ream bu er s n n n . or e a d su ar . me ea e C tt , h t i g g Add one eggat ati ; b t w ll m k and a r ou r e n e . Pou r no a e rease Add il fl lt at ly Add flavorings . i t w ll g d

u e an. Put ino en e o r ok two ou rs at t b p v b f e you tu rnonth e h eat . Co h e ake is s h ot ut s on er m n e r: Whil c till , p thi aft ixi g tog eth

c . powder ed s u gar Ju ice of lemo n u i e of o r an e r J c g 1 t s p . almo nd flav o ing

28376- 99 97 ICGBOX FR UIT Cf-ING Patsy Vick

n 1 l r s ee les s rai s i s b . ma s mallo 1 lb . d h ws

n 1 l . r 1 lb . peca s h gaham c r acker s ln En lis a u s 1 c . milk 1 lb . g h w t

4 l n i r r ies i r m 1 r n V b . ca d ed ch e Ju ce f o o a ge

w Po r r r r Melt mars h mall ows inmil k ove r lo h eat . u ove c u s h ed gaham i r n rr n r . M ra kers nu s as s e es a d o an e u e xu n ra am c c , t , i i , ch i g j ic til g h

P k in r- i c rackers are mo i st . ac waxed pape Ined di s h and ch ill 24 hou rs

before s e rving.

JﬂPﬂNGSGFR UIT CHKG SylviaFlo wers l 6 eggs 1 t s p . s at — i 2 . r 1 0 . s ee m lk 1 lb . ( c ) s u ga w t n r l in l u r c . 4 t s . b ak i o e 1 lh . p a f o ) p gp wd b u t er 2 s i ks lb . t ( t c )

- If ou use ke Omit s alt and bakingpowd er if you u se SeIf ri s ing fl ou r . y ca f r th e a er . To a o at e add mix o o ake mix re ons . e , f ll w c di cti Divid b tt h lf b t , 1 ou n see ess ras ns 1 eas oon rou n a s e 1 a es oon p d dl i i , / t p g d ll pic , t bl p

- To th e o e r a add 1 cu nu s nnamonand 1 eas oonof o es . ci t p cl v th h lf , p t k ak in4 r la e rs a or n to s ze . a e at e ans re era e . e o 5 (p c p f bl ) B y , cc di g i B ° 350 for 25to 35 minutes f Put tog eth er with th e foll owing filling :

in er 2 . b o i l a 1 r ae o o nu 3 c . c , g t d c c t ( ) gw t r n r o r lain lo u r 2 gr ated lemo ns (j u ice and r ind) 1 T . co s ta ch p f r 2 0 . s u ga

l S rea e een ae rs e n oo . Cook indou bl e boil e r u ntil thic k . p d b tw y wh c l

U su ally u se 4 layers .

- Mr . r r m r Ma in ale in1 959 . s Note : My mamagot this ecipe f o Saah y B i y ’ Th r n le was Grandmana annons May cooked it s ince 1 935. e o igi al tit C r n h e w r a an was an e to a anese ru ake . u t a F it C D i g with J p , it ch g d J p

Fru it Cake .

28376 - 99

OLD FﬂSHIO NED FR UITCHKG (wit h o r witho ut sei cc s) Bl onnie S . Strou d

mar ar i n r 1 lh . e b u tte 1 l g / h . pineapple

1 lh . s u ar lb s . nu s n g t (peca s , B r azil

1 lb . lo u r nu s alnu s o r almo n s f t , w t d ), 1 0 eggs s h elle d n - V4 lb . lem o ee l 1 o o nu r ae o r 1 1 p c c t , g t d , ( 4 oz . ) n l lb . o r a e ee k m g p p g. ( ay o mit co co nu t) i lh . r o n ll c t 1 t s p . vani a

1 lb . er r ies 1 ma ch t s p . ce

1 lb . i e r ais in l wh t s 1 t s p . c oves 1 z c . a le ell / pp i y 1 t s p . nu tmeg a i c . r u g pe j ce 1 t s p . cinnamo n

If ou s to ea e out s es u se cu e mon u e or ake can ( y wi h l v pic , p l j ic c be a o re n o r r a e es e a or n . as an s r fl v d with y th d i d fl v i g ) W h h d ve y good . ream s u ar an m r r n C g d aga i e well with hands . Add one eggat ati me and s r ea e r e e o e a n an r . l r ti ch ggw ll b f ddi g oth e Sift f ou and s pice . Divid e

in a one - a to b m n k e e o a e ba er now. an a r m n h lf , h lf ix d i t c tt Add v ill o l e o

- nu . r u e . o s o e a of ou r n n j ic Ch p t M ix th h lf fl with uts a d cut u p fru its . M ix r f u its and nuts into th e batter . Add grape j u ice to make acake as th in as d es i red . P revi ously line only th e b ott o m of two tu be pans with b rown

' a r i P r e s e reas . Ti f r p p which w ll g ed ou batte r into pans . e ou layers of well g reased b rownpaper. ove r cakes before placinginth e press u re P 1 ooker . ou r uar ae r inth r r k r Pl e a ra k c q t w t e p essu e coo e . ac c high n P e ou to be abo e th e e r . a e old kn e n h w k gh v wat l c iv s b etwee t e t o ca es . er a n akes in ress u re ooker let e au s fo r 1 0 m nu es be ore Aft pl ci gc p c , xh t i t f k cl os ing petcock . Th encoo fo r 35 minutes at 1 0 pou nds p ress u re and 4 m n 4 r 0 i utes at 0 pou nds p ressu re . Tu nh eat off and pe rmit pressure to re n k f k r d u ce to 0 pou ds before opening cooke r . Ta e out o coo e ; e o rae r n n rr n l P in o u s e es a d nea e a es . a e a d c t with cit , t , ch i pi ppl h v l c 2 ° f 50 o en or 25to 30 m nu es u n ake s ar s to ea e s e of an. v i t , til c t t l v id p u rnu s e o n n l n n i v T p id d w a d et sta d u til cool . To c oo k no en(mod er n day): D o no t c ov er with th e fou r layers of greased b rownpaper to P l n ook ino en. aer c v lace as hal ow pa of water onbottom rack . Add w t ° u r n h m h ook 4 r at to dMi gt e ti e t e cakes cook . C about h ou s 250 a e o r m n r k z ll y d c ate about 35 i utes b efo e time is u p . Ca es free e we in i h m l n t g t eta cake co taine rs for 1 to 3 years .

28376 - 99 Iz ural u oyette (D eceased)

( e mix aedles s r ai s ins

n n k . roze o o u us h ed pineapple 1 lg. p g f c c t

R ind of 2 lemo ns plu s 2T. lemonj u ice

n th a er . cording to di rections . Add rais i s to half e b tt ° r 1 2 t 1 { e rs and 2 rai s inlayers . Bake at 350 fo o 5 k ll n n r ns e oo . and oo a e e t e )rown. C l M ix c fill i g i g di xc pt

c o onu to n . l owly u ntil it thickens . Add u p c c t fill i g l weenlayers and sprinkl e coconut betweenlayers aso .

T CR KG

Agnes Hinnant

s ar d pineapple (do 2 c . u g

- in l 2 . s l r is in lo u r c . p eapp e c e f gf nu s d) 1 c . ch o pped t

l li C o lW i u gar 8 oz . te o h p ’ ' r u e inea le s s u gar c . c s h d p pp ts and pou r into a g reased and fl ou red pan (9 x 1 2 ° 2 n r n Iin : r nu u ar 3 o e fo m u es . c a ae s 5 v 30 i t g M ix g l t d g , r n ros a e oo and nea e . a d e g , l it C l Whip pi ppl M ix f t whil

56 CHKG

B s well Milr D . d ed o

c ane a o r ae milk 1 lg. v p t d ra am ra ker r u mb s c . g h c c c

c . s u gar stick mar gar ine am ch ees e n >o aer and set as e . ream emon u e s u ar il i g w t id C l j ic , g u n n sm . o o e til ooth Ch ill mil k and wh ip u ntil stiff. F ld i t llen d ru m s s u ar and me e mar ar ne u n mo s . c b , g lt d g i til i t )f ru m s in - rs c b bottom of 9 x 1 5 inch cake pan. Add fi t reman er f i d o c ru mbs ontop . Chill . LO UISG' S CUPCHKGS

B ecky Bos well il 1 ll . b le ani a 1 c vegeta o t s p . v ilk s ee m 1 t s . ll l 1 0 . w t p ye ow fo o d co o r ing

- r 2 . l i i 2 c . s u ga c s e f r s ngflo u r 4 eggs

a . n Mix il u r and m k . a e l o s s s ea o e at a me . e o , g il Add gg l t B t ti Add y l w

sm o . P r r n food col oring and fl ou r . M ix till o th ou batte i to c u pcake cu ps 1 k 2 ° ° f 2 a e at to o r to m n e . 2 4 1u ll. e / B 3 5 350 5 30 i ut s Yi ld s about d ozen.

OLD FnSHIO NED TGﬂCHKES

Sadie C orb ett

- ll u r os e lo u r c . aer 4 c . a p p f w t

4 b akin o er 1 t s . anillae r a t s p . gp wd p v xt ct

l 1 . l m n r 4 t s p . s at t s p e o ext act ftene 2 1 c . s ee b u t er s o w t t , d eggs 2 s u ar 0 . g

l am o e er b u er ou r ak n o e r and s a set as e . re M ix fl , b i g p wd t; id C t g th tt , r r r n r rn su gar and eggs u ntil fl u ffy . Sti fl ou mixt u e i to butte alte ate ly with l r n nd mon r s . o e e ra ou rs o r u n water . Sti va illaa l e ext act Chill d u gh s v h til

n r l r k e . fi rm . P reh eat ovento G e e ou s y gease coo i e s h ets Roll out - r n do u gh to inch thickness onlightly fl ou red s u rface . C ut with ou d r l u and n es a ar on re are c utte r . Ca efu l y l ift with s pat la place i ch p t p p d mo e ake m nu es or u n l u s be nnn to o or . e sh eets . B 6 i t ti j t gi i g c l l ightly R v from s h eets and cool onwi re racks .

GBHNDMR BOYKIN ' S TEﬂCHHES

- i m if n e f i in l r 1 T . aer at a e e e 2 c . s eI r s o u gf w t ( t , d d) ar 1 e s li l b eaen 1 c . s u gg, ght y t g li s o r eni n nill c . lar s o 1 t s p . va a d ( d h t g)

k o e e su ar ar and vanillaS ift ou r no m n o . a e M ix gg, g , l d fl i t ixi gb wl M h l n e rt s us enou to make infl ou r and add eggmixtu re . M ix with fi g ip j t gh ae r to ou e mixtu re is not dough stiff enou gh to ro ll out . Add w t d gh if gg n re s u r a e u n a ou enou gh l iq u id to make th e dou gh . Roll out o fl ou d f c til b t r e e of aer ass e in o u r inch thick . C ut o ll ed dou gh with dg w t gl dipp d fl ° Bake ongreased cooki e s h eet in4 00 ovenu ntilslightly b rown(about

8 to 1 0 minutes).

28376 - 99

PGCHN ( BUNCH COO KIGS

Blonnie S . Strou d

mar ar ine 1 c . o e ai r l ine n 0 . g ch pp d (f y f ) peca s

r 4 c . i lo u r 1 c . s u ga s ft ed f

nilla 1 c . r u s e r e . o ao i 1 t s p . va c h d g p t t ch ps l ream mar ar ne s u ar and an a. S r in o ao s e ans and C g i , g v il ti p t t chip , p c P r eas oons ono a reas e ook e ee . ress m flou r . D op by t p t g d c i s h t with bott o ° dipped insu gar to flatte n. Bake at 325 for about 1 0 minutes (u ntil th e ve ry edges are golden).

LGMO N COO KIGS

Wendy Skinner

1 b oxlemo ncake mix 1 egg lW i Po ere s u ar 4 oz . C oo h p wd d g n m m n n dr emon ake mix oo and e . P s a a ou a d M ix y l c , C l Whip gg i ch ll t l P n r ase o k e o lin o e re s u ar . a e o e o e s e ro ll into ball s . R p wd d g l c g d c i h t ° k ake at fo r to m nu es . oo es and p ress flat with fing ers . B 350 6 8 i t C i s l ook u n ooke so let em om e e ool e ore remo n will ti l l c d , th c pl t ly c b f vi g from pan. h Note : Th e s maler th e ook es t e et e r . l c i , b t

C S BflNflNflO flTMGflI. OOKIE Julie Wells

“ - nin s i e all u r os e lo u r c . s o rt e c . ft d p p f h g s u r 1 e welI-b eae n 1 c . ga gg, t mas e r i e b anana kin s o a 1 c . t s p . ba g d h d , p l as l c . r o le o 1 t s p . sat d t 1 nu s nu me /z c . o e t s p . t g ch pp d t innamo n t s p . c

nanas oas in nn . e a S t dr in redients to eth r . C ut s or e if y g g e h t i g Add gg, b , t as oons n es a ar u n l e en e . ro e and nuts . Beat ti w ll bl d d D p by t p i ch p t ° ake at 4 abou 1 5 m nu es or u n onto u ngreased cooki e sh eet . B 00 t i t til akes emo e rom an mme ae and oo onra k . edges b rown. R v f p i di t ly c l c M

dozencooki es .

28376 - 99 CHOCO LHTGCHIP COOKIES Denee Lemmons

2 v anilla a r i o s o r enin 2ts . / c . C s c h t g p f- r n lo u r b u t er c . s eI is i c . t gf b r owns u ar 1 2 oz . o o lae i s 1 c . g ch c t ch p

s u ar Nu s o t . 1 0 . g t ( p ) 2 eggs k Mix alling redi ents and d rop oncooki e s h eet with teas poon. Ba e at ° r ou ke em ut ore e s ar 350 for 8 to 1 0 minutes . (Bette if y ta th o bef th y t t tu rning brown. )

KISS COOKIES Danee Lemmons

E l B r n ilk ’ u ar 1 c an age a d m 1 /z c . s g ’ e nu u c . p a t b tt er Hers h ey s Kis s es Bi u i k 2c . s q c

- m k eanu u r n . i u ar . t tte a d s u k o in1 n a s . o ns M ix il , p b Bi q ic R ll i ch b ll R ll g ake to m nu s os r n ress K ss onto B 6 8 i te (cl e to to 7 mi utes). P i p

h . L (whil e ot) et cool .

’ Ti : ont let ook e s ar r p D c i s t t b owning ; it willstill l ook raw.

MGLTﬂulﬂVS

Danee Lemmons

1 c . b u er s of nill tt ( t) 1 ts p . va a 1 1 /z c . o dered s u ar p w g c . nu ts 1 ‘ l u r /z c . f o

ea u er V2 cu o r e e su ar u n u f in ar e o . S r B t b tt with p p wd d g , til fl f y , l g b wl ti in ou r an - aand nu s . n 1 n . e e to as ff ou . o in a s fl , v ill t Bl d w ll ti d gh R ll i ch b ll ° ake at 350 for 1 2to 1 5 m nu s nr n r e e o i o e e s u ar . B i t , th ll p wd d g

LGMO N WHIPPGRSNHPPEBS

Danee Lemmons

1 b oxD u n an ines lemo n ak z C o lW i c H c e 8 o . o h p mix Powdered s u gar 1 egg

ake mixe and o lin - o . o l 1 n a nd r i ow M ix c , gg C l Whip R i ch b ll s a oll np ° ere su ar and ake at f r ! d d g b 350 o 8 to 1 0 minutes . Th ey will be ch ewy

28376 99 1 05 GflflHflMCR HCKGR BHBS

Patsy Jones

r r i o 2 s tick s b u tter o r maga ne 1 c . ch pped nu ts r 2 x V2 0 . s u ga V b o gr aham c rack er s

r ak r m r k Line cooki e s h e et with fo il . B e gaha c ac e rs at separati ons and

nd r f r . r k e . o b u r s cove coo i e s h et B il tte a u ga o 3 minutes Add nuts . Spoon ° m u re o er ra am ra kers . ake at f r 7 m L l ixt v g h c c B 350 o inutes . et coo and remove from foil .

BUCKEYES Danee Lemmons

2 s tick s b u tter 1 c . co co nu t

an er 1 . n s 1 c . pe u t b u tt c u t r o l i 1 b oxpowd er ed s u ga 6 oz . ch co ate ch ps

r m r a k r r u mb . arafin 1 c . gaha c c e c s c p f

u er eanu utte r o ere su ar ra am ra ker ru m s Mix b tt , p t b , p wd d g , g h c c c b ,

inb . . n in h e coconut and nuts . Roll all s Chill Th e dip t ch ocolate ch ips

k z n. and paraffin(melted indou bl e boil er). Ma es about 6 d o e

JUBILGGJUMBLES Danee Lemmons

l r c . f o u r 0 . packe d b owns u gar l 1 t s p . s at

1 ts p . s oda s o u r r am 1 c . c e To pping

h aer ' o er e s u ar 2t o 4 T . ot 2 c. p wd d g w t

ill . b u r 1 t s p . van a c tt e

nto ll n If i r nd l. ea o e a n re e s . ou s so o e a M ix i g di t ( d gh ft , c v chi l ) H t v

l ke ~ 4 m nu es onu n rease an or u n ro b e e ab es oon. a 0 D p y l v l t p B _ i t g d p ( til ’ rom ook e s ee th u mb print does nt sh ow wh entou ch ed). R emove f c i h t l u er e r low ea u n o en ro n. immediate ly . Cool . H eat c u p b tt ov h t ti g ld b w e n 2 u s o e re su ar 1 eas oon an aand 2to 4 ables oons Bl d c p p wd d g , t p v ill t p

o e r ook es . h ot water u ntils preadingcons i stency . C v c i

Note : At r s mas s r nk e reenor red s r nk es . Ch i t , p i l with g p i l

28376 - 99

PEHNUT BR IITLE

SusanC racker

s u r B 2 c . ga u b b le gu m s ize par affin r c . wate to 1 t s p . s alt n r . i r k c wh te co s y u p 2t s p . b a ings o da

' e n o r c h n 2 c . p a u ts o p p ed peca s

om ne sa and so a in sma bo n C bi lt d ll wl a d s et as id e . Attach candy rm m r n m n r e o e e to ea sau e a . o e s u aer su ar and wax th t h vy c p C bi y p , w t , g ins u nand nm m a cepa h eat o edi u high u ntil it boil s . Add peanuts and cook u ntil tempe ratu re reach es R emove from h eat and add salt

Po r in r a e n . and soda. u g e s d pa s

PGﬂNUT CLUSTGRS

- 1 z . k o o lae i 1 1 2 n l n (6 o ) p g. ch c t ch ps ( c a s ated Spa is h

- k . r 1 (1 2 oz .) p g b u tt e s cotch peanu ts ch ips

Comb ine ch ocolate and b utterscotch ch ips ina2- q u art bowl .M ic rowave

r n e m . on 60% power fo r 5 to 6 minutes . Sti o c d u ring elting Sti r in b ons no a r rm eanu s . ro L . S re p t D p y teas po o t w xed pape et set u ntil fi . to inai rtight container .

BUCKEYES

JeanLemmons

s m r r n l . r r lh . oft aga i e b s powde ed s u ga

l . lmo n b r k 1 b peanu t b u tter 1 lb . a d a

o e e r mar ar ne eanu b u e r and o ere s u ar and orm M ix t g th g i , p t tt p wd d g f

r z o r inr r r r . inm m n b rk nd a e ball s . F ee e chill ef ig e ato Dip elted al o d a a pl c r onwaxed pape .

MGMS Janet Nich ols

in e r min o il 1 z r eam es e t s . la o r e (8 o .) c ch e p f v g(p pp t ) 2 b oxes powd ere d s u gar C o lo r ingas d es i red

n kn a u n il n or n . a e t C ut s u gar into c ream ch eese . Add o a d col i g H d d il

Y r n w r a m n s . smooth . ou ae o e dy to old ca di e

28376 - 99

Hel pfu l H i nt s

To re ns an u es o r re alze oo u se e u al ar s of lnsee oil fi i h ti q vit i w d , q p t i d , r n n R u b no th e u rn u re o r o white vi negar and tu p e ti e . i t f it w od with a soft c loth and lots of e lbow grease .

To s o th e ans in ou r anr sealoff ra ks e re e are e ner t p t y p t y, c c wh th y t Al tr r nkln r r n in w u o r e ro le u m e ll. so s ed e e o g ith p tty p t j y , y p i i g p pp floors and cou nte r tops .

To fixs c k n s ld n oo rs ndows and ra e rs ru b waxalon ti i g i i gd , wi d w , g th e i r trac ks .

To make a s m le o ls fo r o e r bo om oo kware mixe u al i p p i h c pp tt c , q r th parts of flo u r and s alt with vi negar to c re ate apaste . Sto e e paste inth e refrige rat or .

Applyi ngbaki ngsodaonadamp s ponge wi llre move starch d e pos its k r th r ni c l and u n lu e fro m ani ron. Ma e s u e e i o s o d p gg d

R e move stale odo rs inth e was h by addi ngbaki ngsoda.

To c le anTe lo n co mb ne 1 c u wae r 2 ab les oons bak n so a f i p t , t p i g d V lin n nf r 5 to 1 0 m nu es or and 2 c u p li q u id b le ac h . Boi stai ed pa o i t W r n dr nd co n on o il u n lth e s an sa ears . as se a ti t i di pp h , i , y diti with b efo re u s i ngth e panagai n.

Co rni ngWare c anbe c leaned by fi lli ng it with wate r and d roppingin

L n f r to 45 m nu es . two de ntu re c leani ngtablets . et sta d o 30 i t

u A little i nstant coffee wi llwo rk wo nd e rs onyo u r wood fu rnitu re . d et make a c k as e rom ns an co ee and a l le ae r and ru b thi p t f i t t ff itt w t , it ’ u llb e i nto th e ni c ks and sc ratc h es o nyo u r dark wood fu rnitu re . Yo l amazed at h ow new and beautifu lthose pi eces willook .

Fo r ac lo ed s we r e a bo l fo r 1 5 m nu es inam u re of V2 gg h o h d , i it i t ixt c u p v inegar and 1 q uart wate r .

F o r as c aro ma o s s d r e o r an e o r le mo nr n s no th e re p i y , t i d g i d i t fi p lace .

Tincoffee cans make exc e lle nt fre ez e r contai ne rs fo r c ooki es .

- Add raw ri c e to th e salt s hake r to kee p th e s alt fre e flowi ng.

Ice c u b es wi llh e lp s harp e ngarbage di s posalb lad e s .

HOT JGZZHBGLLG Ann il e 8 . L es

- i l ar nea e . r 1 (1 2 oz .) j p pp c h o s er ad is h r p res erves V4 t s p . d y mu s tar d 1 2- i r ar a r o es er es 1 . i 1 ( oz .) j p c t p v t s p wh te pepper

lln r en r n l P M ix a i g edi ts tog eth e a d h eat s lowly u nti it bu bbl es . ou r over

r am se . r e r k r . l r z c e ch ee Se v with c ac e s ( t f ee es well . )

GﬂS'i HPPLGFBITI' EBS

D onnaLamm

k r ie a le 1 p g. d d pp s 1 c anplainb i s c u its (not b u tter ed o r flaky)

k h r n l l S r . oo m e e inre r r Coo t e appl es u ntil ve y te d e r . ti wel C co pl t ly f ig e a Y o ma o k e e ra ka es f n o re inr r r r tor . ( u y c o s v l pac g o appl es a d st ef ige ato n r for 2weeks to u se wh e neve r . ) Roll out bi scu its o fl ou ed su rface into

- P a e a es on n e of r e . o er n 4 to 5 inch ci rcl e . l c ppl o e s id ci cl Fold v a d l pres s edg es with fork . Th entry th em i na l ittl e oilon ow to medi u m r n h eat u ntil b ow .

STBHUJBEBBV FIG MM

ti . s u ar 3 c mas h e d gs 3 0 . g 1 l b oxs r a b er r ello g. t w y J

s ar and r n Was h figs and remove stem . Put figs inh eavy pot . Add ug b i g

no rs . ns r in e o and for m nu es . Sea a to rolling boil . Th e ti J ll boil i t l i t j

28376 - 99 Blonnie S . Strou d

s u ar fr es h cr anb er r ies 4 c . g - n rozen 1 3 oz . k . li u id e i | s . f ( ) p g q p ct r r i s C ert o ad) s trawb e e , ( )

r n rr s . P r e blade infood p rocessor bowl . Add c a be i e oc ss f r 1 r . r rr ies are coarsely ch opped Add st awbe i es o whi l .

r . k 1 :s with s u gar ina D utch oven. B ing to a boil Coo n l l emo ro m a . u e to goccas ionaly . R ve f h e t Add liq id p cti

1 m nu s rr n ons n . Br n a k to a u o . o e a i g b c f ll b il B il i t , ti i gc t tly ff k ou r n o r h eat and skim o th e foam . Qu ic ly p i to h t ste il ized 4 - i r e r m of a . o er ars mme ae 1 inch h eadspace . Wip j C v j i di t ly r n n r r 5 and screw onbands . P ocess i bo ili g wate bath fo

SﬂUCG

water Salt and pepper to tas te

.u gar t redi r n o a d l m n . g ents . B i g to b il n et s im er 5to 1 0 mi utes k n n a d ork . e inre r erator . p Keeps well . f ig

SHUCGFOB CHICKGN ﬂND MGﬂT

E vie Nich ols

1 c anto mat o s au ce k c . etch u p pepper 1 s tick mar gar ine

lens and b r n - t i g to boil in2 q u art pot . Red u ce h eat and m nu i tes . Add to chickenor meat th e last 1 0 minutes of be s ore inre r er o r f r 2 k t d f ig at o wee s .

1 1 1 MﬂMﬂ' S SUBSTITUTGHOT DOG GBHVV

Mm r f E l B e o y o u a oyette i by Anne 8 . L les

m r f n 3 iene r s mas e u o r c u t c . aer o e i ee e w , h d p w t ( d d) ar o il c . s u 3 T . g

l u r 2 t s . ili o er 2T . f o V p ch p wd ke u Das s al and e er V2 0 . tch p h t p pp

A l r k w n r and ro n. dd ou e u aer Ins k lle ea o il. e e s i t , h t Add i b w f , tch p , w t n r ll. o e r nd a a d e e r . S mm r for and s u gar . Sti we Add chili p wd a s lt p pp i e

n nh o o s . 5to 8 minutes . E j oy o t d g

lUIENGB HOT DOG GBHVV

D oris Lee B oyette

- ke u 6 Jesse Jo nes alImeat wiene rs V2 c . tch p

azo la o il 2 c . aer 3 T . M w t ar l r 3 T . s u 3 T . f o u g

1 - n z il rr n S e ene rs no /a n or s ma er r es . Fr i a o ao s lic wi i t i ch ll ci cl y M l , ti i g

‘ r n to k n r . S a d a o e ons an u n e be nto u r . ou c t tly , til th y gi c l Add fl ti ll w thic C on ae r and eno e r n re ens s rr n a e r ea . a e . littl Add w t th th i g di t , ti i g ft ch onon tinu e to sti r u ntil mixtu re reach es th e des i red cons i stency . Spo h ot dog .

SNOW CRGﬂM

- n o n ens e milk 2 (1 2 oz .) ca s c d d milk qt . r 1 0 . s u ga

in s no to l s u ar and anla. S r M ix milks in larg e bow . g v i l ti w s i red cons istency .

28376 - 99

MHKE YOUR O WN SUB JannaHinnant 1 c anPills b u r y F r ench lo af To mato b read Onio n Gar lic s alt G r eenpepper Or egano Italiand r es s ing Sandwich meat Mozzar ellach ees e Lett u ce Mu s tar d o r mayo nnais e

r nkl r Lay French l oaf b read ongreased cooki e s h eet . Sp i e galic salt and

r . k r C u b re . o regano ontop of b ead Ba e b ead as di rected . t ad Ontop m nn n s e of rea add mu s ar o r a o ase . O ot om s e ou r a e id b d , t d y i b t id , p littl n r n P m l m a a ess . ut eese ea et u e o ao ononand reen It li d i g ch , t , t c , t t , i g

r m r n r n . . e o e a a ess to a C ut and s r . pe ppe . Add littl It l i d i g Add p h lf e ve

HO LIDIW PBGTZGLS

1 b agp retzelr o d s Sever alb lo cks vanillaalmo nd Sever alb lo ck s ch o co late b ar k almo nd b ar k H oliday s p r ink les

P r M ic rowave both al mond barks in separate bowl s u ntil creamy . ou o o ae ark no a a ow- s e re s a has eens ra e ch c l t b i t fl t , l id d Py x di h th t b p y d l ae mix ee n one end as Pam . o re ze ro s rou o o k with R l p t l d th gh ch c l t , pi g

u n ou s u llth e o o ae m u re . a handl e . R epeat til y have u ed p a ch c l t ixt - o n m u re Place candy coated rods o nacake rack . Sc op va illa ixt with a

r nk nro . r zz o r th r e ro s . S ake o a s es o d teas poon. D i l e ve e p etz l d h h lid y p i l r G ently tu rnth e rods over and repeat with vanillamixtu re and s p inkl es .

U s efu lTip : Place waxed pape r u nd e rneath th e cake racks to catch

n r nk U se em th e ne me . u u sed sp i l e . th xt ti

Not e : A GREAT GI FT I DEA! Wrap several pretzel rod s tog eth e r in

- r Ti o or u r ons . s easonal col ored Handi W ap . e with c l f l ibb

PICKLED JER USR LGMHRTICHO KGS S Blonnie L. tott

in r a le i er t e 4 lb s . art ich o k es 3 c . v ega ( pp c d yp )

r 1 0 . s u ar gal. wate g \ s l l in DO NOT U SE 1 r ed e er er ar c . at (p a ) p pp p j IODIZED

ae r and sa . B l i r mo e . Scru b artich okes well . e s u re aldi rt s e v d M ix w t lt r n n ar and su ar to k n Let s an ou rs . e Add artich o es to b ri e . t d 3 h B i g vi g g ' P r o n ne ar and P k r k n r ze ars . ou a boil . ac atich o es i to ste ili d j b ili g vi g Sea a red e er to ea ar . s u gar syru p over artich okes . Add p pp ch j l with h ot Hds .

28376 - 99 SWEET DILL PICKLGS E ve/ynGram

- ard s eed r mb u r er dill h i s ts . mu s 46 oz . ja ha g c p p t

u ar 1 ts . eler see 3 c . s g p c y d n s i v ine ar 1 t s . i kli e 3 T. white g p p c g p c waer 3 T. t

ar e ne ar and wat D u r er s e . su rainhamb g dill chip w ll M ix g , whit vi g nd k n s i Nork rou k es . Put mustar see e er see a th gh pic l d d , c l y d pic li g p

n 2 o rs s r n o n. enI n k es . Le s a u t r e na o . ro to t cl th D p i pic l t d h , i i g ft Th li r gerate .

ELSIE ' S PICKLGB? THE GHLLO N JeanLemma

u r mer i peck c u c u mb er s 1 T. t c l‘ V i 2T. s at negar

2 . l m s u ar laer T au 5 lb s . g ( t ) i klin i i 2T . s e e in lo p c g p c , t d c t h b ag N P as h and s lice cucu mbers . ack ingall onjar and add enou gh vineg

:o ar . . L k k . fill j Add spices et stand 2 month s . Ta e pic l es out Was h jz Remo e s es nd n r r an k in r a| v pic a vi ega f om pickl e . Ag i place pic l e ja ad l d to ou n s r . N w are r a 5 p d su ga Let stand 6 weeks . o th ey e : o enj oy .

SWEET PICKLGPGHCHES

Pattie Dan

/2 b u s el ea es l h p ch 1 T. c ov es

IO lb s . s u ar i k in g 1 T . p c l gs p ic e I in gal. v egar 5 cinnamo nsticks lie s in es aba . s e s r n o f r pic g Add pic s to u ga and vinegar . Th e b il o ninu tes . ro ea es ins r < k . h D p p ch y u p sl owly . Coo about 6 minutes T >ack in r Y as . ou ma soak ea e r j y p ch s ove night insu gar if d es i re d .

8376 - 99 1 1 SIDEGT PICKLGD PGHCHES Blnni o e L. Stott

2 . u ar 1 k s m . c g pec s t o med . peach es a le i er ine ar lin 1 0 . pp c d v g (u s e c gs eed peach es if i k lin i 2T . p c gs p ce pos s ib le) D Sti r s u gar and vinegar well . O NOT C OOK! Tie s pices l oose ly ina P n o s u as eese o . ee e es n r L thi cl th ch ch cl th l p ach a d sti into syru p . et

k u n s . ke h o rn . oo P set ve ight C til oft Ta out t e softest ones fi rst . lace in

k u n m . s er z e ars . a e o t o e at a e enall ea es are ooke t il i d j T ti Wh p ch c d , cook d ownth e syru p with s pices u ntil you have only enou gh to cover r r . h r S h . peach es Pou ot sy u p ove peach es . eal with ot l ids

TUR KEY DRESSING WITH OYSTERS Blonnie Stott

‘ /z lo af o ld light b read 6 r aw eggs (b r eak into mixt u r e) 6 o r 7 co ld b is c u its 1 s tick mar gar ine

x 1 . r i n l 1 k . r a k er s b o t o s e s c u t a ie es p g c c ) p y t , h f p c

- k . P r i F r m i l 1 (8 oz . ) p g eppe dge a G b ets d r es s ing Das h s alt and pepper

r r . Cook allth e gibl ets inpl enty of water u ntil real tend e r . Tea u p eal fine P u r ln of h o C ru mbl e b read and mixwith above ing redi ents . o p e ty t l iq u id

n n. k S r . Pou r n a ar e re se bak a a e a ou over it . ti well i to l g g a d i gp B b t 30 Y n r - n k e r in e m nu es u n rm . ou ca u se ea c ut a d oo e e a i t , til fi dy c d c l y pl c of oyste rs .

KIDS DOUGH

l r 1 . l 2 c . f o u c s at

r 2 T . il 2 c . wate o r m f r r F o lo r i n 4 T . c ea o tata ood c g

n re ens e e oo o or n in ar e ot and ook u n k . Mix i g di t , xc pt f d c l i g, l g p c til thic n r n es re . Fu Pou r into larg e plastic bagto knead . Add food col o i g if d i d

a s for se era eeks s o re in as ba . to mo ro and c ut . st ld , ll L v l w t d pl tic g

28376 - 99

H U BY ’S MainD is h es C as s er o les MEAT LOAF SESAME CHICKEN S SS A POT OF DRIED BEANS PINACH CA EROLE ALMOND CHICKEN SQUASH CASSEROLE SQ S SS APPLE - CRANBERRY UA H CA EROLE SQ S - SS CASSEROLE UA H CARROT CA EROLE S BAKED BEANS TROMBOLI D BAKED BEANS STUFFE PEPPERS S S BAKED BEAN S TEXA HA H SS BAKED SPAGHETTI TOMATO CA EROLE BAKED ZITI C OR N SS Ma Po u lt r Seafoo d BEAN AND CA EROLE e t , y BEEF STROGANOFF BROCCOLI AND CHEESE AUNT LOI S ’S MEAT LOAF CASSEROLE BARBECUE CHICKEN BROCCOLI CASSEROLE BLUSHING CHICKEN BROCCOLI CASSEROLE CHICKEN PIE BROCCOLI CASSEROLE COCA- COLA BARBECUED BROCCOLI S UPREME CHICKEN BROWN RICE CRAB - SHRIMP SOUFFLE BROWN RICE AND FLOUNDER lN WINE CHEESE MUSHROOMS SAUCE CELERY CASSEROLE GRANDMA CHICKEN CHEESE PUDDING HONEY- ORANGE FLANK CHEESY BROCCOLI BAKE STEAK CHICKEN AND RICE LONDON BROIL CHICKEN CASSEROLE MEAT LOAF CHICKEN DELIGHT MEATBALLS CHICKEN PIE OV EN BAKED POR K CHICKEN POT PIE OV EN FRIED PORK CHOPS CHICKEN POT P IE OYSTER FRITTERS CREAMY CHICKEN RICE PARMESAN CHICKEN CASSEROLE PORK LOI N ROAST EGGPLANT LASAGNE SALSA CHICKEN GOULASH SMOTHERED CHICKEN GROUND BEEF/TU R KEY SMOTHERED FRIED CHICKEN ORIENTAL CASSEROLE SMOTHERED SAGE CHICKEN HAMTETRAZZINI SPAGHETTI SAUCE HAMBU R GEFR CASSEROLE STI R - FR Y CHICKEN FOR ONE HAMBURGER TOT onTWO CASSEROLE SUSAN BOYKIN HOFFMAN ’S HARDY FI SH STEW (on BRI SKET CHOWDER) swnss CHICKEN HASH BROWN POTATO SWISS STEAK CASSEROLE AS W A H H BRO N POT TO ll A B r eads R o s . C SSEROLE HOT FRUIT CASSEROLE JOHNNY MAZETTl BANANA BREAD LASAGNA BANANA NUT BREAD LEMON CHICKEN BANANA NUT BREAD MARINATED CHICKEN on BLUEBERRY MUFFINS STEAK STRIPS BLUEBERRY OATMEAL OLD FASHIONED CHICKEN SCONES PASTRY BUBBLE BREAD OVEN STEWBEEF CARAMEL NUT ROLLS PIZZA CASSEROLE CHEW BREAD POTATO CASSEROLE FAST GOODIE MUFFINS POTATO CASSEROLE HAM CHEESE MUFFINS

28376 - 99 2 MAMA EULA’S BANANA PUDDING MI SS BLONNIE ’S FAVORITE POTATO PIE MOCK APPLE PIE MY FAVORITE SWEET POTATO

PIE, NO - COOK BANANA PUDDING OIL PIE CRUST ORANGE DELIGHT OREO DELIGHT PEACH COBBLER PECAN PIE PECAN PIE PECAN PIE QU IC K PEACH COBBLER SALLY’S PECAN CHESS PIE STRAWBERRY PUDDING STR AWBER R Y /BANANA ICE BOX D ESSERT SWEET POTATO CUSTARD PIE SWEET POTATO PIE SWEET POTATO PIE 3- LAYER CHOCOLATE PIE

C ak es C o o k ies C nd , a y APPLE DAPPLE CAKE AUNT JEANETTE ’S SPICE CAKE BANANA OATMEAL COOKIES BANANA S PLIT CAKE BUCKEYES BUCKEYES CHERRI ES IN THE SNOW CHEW CAKE CHI FFON CHEESE CAKE CHOCOLATE CHIP CAKE CHOCOLATE C H IP COOKIES CHOCOLATE SYRUP CAKE CHOCOLATE TOMATO SOUP CAKE COCONUT CAKE COLD OV EN CAKE DUMP CAKE EARTHQ UAKE CAKE EASY COOKIES GG S E LESS , MILKLES , BUT TERLESS CAKE FROM THE GREAT DE P RESSION EULA ’S JAPANESE FRUIT CAKE FUDGE GRAHAM CRACKER BARS GRANDMA BOYKIN ’S TEA CAKES 1 02 H ERSHEY’S SHEET CAKE HONEY BUN CAKE HOSTESS HO - HO CAKE PICKLED JERUSALEM IC E BOX FRUIT CAKE ARTICHOKES INEXPENSIVE FRUIT CAKE PIMIENTO CHEESE SPREAD JAPANESE FRUIT CAKE RANCH CHEESE SPREAD JUBILEE JUMBLES SNOW CREAM KEMS STRAWBERRY FIG JAM KI SS COOKIES SUMMER RELISH LEMON BREAD SWEET DILL PICKLES LEMON CAKE SWEET PICKLE PEACHES LEMON CAKE SWEET PICKLED PEACHES LEMON COOKIES TURKEY D RESSING WITH LEMON POUND CAKE OYSTERS LEMON WHI PPERSNAPPERS WIENER HOT DOG GRAVY LIGHT CHOCOLATE IC lNG LOU ISE ’S CUPCAKES MARIE ’S SOU R CREAM POUND CAKE MELTAWAY S MEXICAN FRUIT CAKE MILLI E ’S CHOCOLATE CAKE MI SSI SSIPPI MUD CAKE OLD FASHIONED FRUITCAKE OLD FASHIONED TEA CAKES ORANGE JUICE BALLS OREO DI RT CAKE PEANUT BRITTLE PEANUT CLUSTERS PECAN C R U NC H COOKIES PETER PAUL COCONUT BALLS PINEAPPLE CAKE PINEAPPLE DESSERT PUNCH BOWL CAKE PUNCH BOWL CAKE SEAFOAM CANDY STRAWBERRY CAKE STRAWBERRY CAKE SWISS CHOCOLATE CAKE

Th is Th at

BARBECUE SAUCE BARBEQ UE SAUCE FOR CHICKEN AND MEAT CHRI STMAS JAM CRANBERRY RELI SH EASY APPLE FRITTERS ELSIE ’S PICKLE BY THE GALLON FROZEN SPAGHETTI SAUCE HOLIDAY PRETZELS HOT JEZZABELLE KIDS DOUGH LEMON SAUCE MAKE YOUR OWN SU B MAMA ’S SUBSTITUTE HOT DOG GRAVY MAPLE - BACON OV EN PANCAKE

28376 - 99 4

oo cab 1 1 . When c king place a small tin can half full of vi th e st o e the flavor. o y

It will abso rb the od o r . a o as for 2. To slice me t int thin strips , stir f r 2 ar a so 1 2. o ao oa a a o 0 fry dishes , p ti lly freeze it it will P t t es s ked in s lt w ter o a a o Slice more easily. minutes bef re b king will b ke m re

rapidly. A oa o oo a 3 . r st with the b ne in will c k f ster w o a 1 3 . ra o ao a o a than aboneless roast . The b ne c rries Let p t t es st nd in c ld w ter for at a a a - o o the heat to the inside more quickly. le st h lf h ur bef re frying in o rder to improve the crispness of

‘ - a o ao . o ao oo a o oa . 4 . Never c k c ld r st Let it st nd French fried p t t es Dry p t t es

for at least anhour at room tempera tho ro ughly before adding to oil. il o and ture . Brush with o bef re during

1 4 . a as roasting ; the oilwill seal in the juices . Use gre sed muffin tins molds

when baking stuffed green peppers . F r a a add o 5. o juicier h mburger , c ld o f water to the beef before grilling cup 1 5. A few dr ps o lemon juice in the water

o o ao . to 1 pound of meat). will whiten b iled p t t es

T na 1 . . 6 . o a a a o 6 oo o o freeze me tb lls , pl ce them Buy mushr ms bef re they pen n r cookie sheet until frozen . Place in When stems a d caps ae attached ill w a aa oo re . a a . a pl stic b gs They st y sep r ted firmly, mushr ms truly fresh ‘ so that you may remove as many as

ou a . 1 7 D n y w nt . o ot use metal bowls when mixing

aa . oo a o r a. s l ds Use w d , gl ss chin T 7 . o keep cauliflower white while cook

1 . add a to a . 8 ou o ing , little milk the w ter Lettuce keeps better if y st re it in

the refrigerato r with out washing it .

8 . o o add s a to K a ee a dr . When b iling c rn , ug r the p the le ves y W sh lettuce the

a a of a . Sa wiII w ter inste d s lt lt toughen day you are going to use it .

the corn . D n t 1 9 . o o use sodato keep vegetables

T - 9 . o o ao a I . t o a C . ripen t m t es , put them in green destr ys Vit min o a ba a a a and br wn p per gin d rk p ntry,

’

o . 2 . D n they will ripen vernight 0 o ot despair if you oversalt gravy . Stir in so me instant mashed potatoes T 1 0 . o c a to a a a . add a keep elery crisp , st nd it upright rep ir the d m ge Just little a of o a a and o o to o in pitcher c ld , s lted w ter m re liquid i n rder ffset the

a . refriger te thickening . Acq uai nt yo u rse lf with h e rbs and s pices . Add in ll m n nf r r 4 r s ma a o u s eas oo o e e se n s . ru s t , t p v y vi g C h

d ri ed h e rb s o r s nip fres h o nes befo re u s i ng. U se 3 ti mes more fres h h e rb s if s u bstituti ng fres h fo r d ri ed .

n r r r B as il S ee arm a o r a ao ma o o . U se o e o w t , w fl v with tic d wh l m s r a e r n rou n . oo a o s s s ou ee g d G d with l b , fi h , t , t w , g d b f ,

e e ab les ress n and ome e s . v g t , d i g l t

l l r se o e ea b u e mo e be ore se rv n . B ay Leaves P u ng ent flavor. U wh f t v f i g

oo In e e a le s es Seaoo s e s and k es . G d v g t b di h , f d , t w pic l

i k r C ar awa as e and aroma s me ll. U se n a es ea s y Sp icy t t tic c , b d ,

sou s eese and s aue rkrau . p , ch t

E lln in S ee m a o r lke a of onon. e e saa s w t , ild fl v i th t i xc t l d ,

s so u s and o aoes . fi h , p p t t

n insaa s s ken r e beans C ilantr o U se res . e e f h Exc ll t l d , fi h , chic , ic ,

and Mexicandi s h es .

Spices are combined to prope r proportions to give adistinct

P o wder a o r to mea ou lr s and e e ables . fl v t , p t y, fi h v g t

a es ma be Both seeds and l eaves are flavorfu l. Le v y use as a arns o r ooke s sou ress n s d g i h c d with fi h , p , d i g ,

‘ ea es or th e ole lan ma be potatoes and b eans . L v wh p t y

us ed to flavo r pickl es .

Both s eeds and ea es are u se . U se F ennel S ee h ot a or. w t , fl v l v d es can ins mall q uantiti es inpi es and baked goods . Leav

be b oil ed with fi s h .

in r u n e n aroma s e is sol res r e o r G ge A p g t tic pic d f h , d i d n k rese r es akes oo k es sou s rou n . U se i es g d pic l , p v , c , c i , p

and meat di s h es .

H ints fo r B akingB reads l I Kneading d ough for 30 sec 5. Smal amounts of ds after mixing improves the may be added to

f r a . re of baking powder biscuits . o v riety

f or . To 2. a o o oo 6 a a t Inste d sh rtening , use c king m ke bre d crumbs , use the fine cu ter of a oo an a a salad oilin waffles and hot cakes . f d grinder d tie l rge paper bagover the spo ut in orde r to prevent

f . . a a a a o When bre d is b king , sm ll dish flying crumbs water in the oven will help keep the crust

7. r n o ar . ou ae o a o of a fr m h dening When y d ing y s rt b king , you get better results if you remember to D i h ot a to a a o oo f or . a oo p sp n in w ter me sure prehe t y ur c kie sheet , muf in tins l n f t wi l . or . a d a a a sh tening , butter, etc , the c ke p ns

slip out more easily.

R u les fo r U s e of Leave ningAge nts T a n na f r bak In o r 2 tea 3 . o o a d a o simple fl ur mixtu es , use substitute s d cid oo a o to a 1 o a o of a sp ns b king p wder Ie ven cup ing p wder, divide the m unt b king

o o o 4 . a a as o a r fl our. Reduce this am unt teaspo n p wder by T ke th t y ur me su e

and add a a o to 2. for each egg used . cid cc rding rule

To 1 teaspoon sodause 2 174 teaspoons r a of ar a 2 o c e m t t r, cups freshly s ured

or 1 ola . milk , cup m sses

P ro p o rt io ns of Bak ingPowder to Flo u r a o r biscuits to 1 cup flour use 1 tsp . b king p wde o r cake with oil to 1 cup flour use 1 tsp . baking p wde a o r muffins to 1 cup flou r use 1 tsp . b king p wde 1 a o popovers to 1 cup fl our use tsp . b king p wder f 1 a waffles to 1 cup fl ou r use 1 l. tsp . baking powder

P ro p o rt io ns of Liq u id to Flo u r to 1 cup liquid use 2to 2 cups flour to 1 cup liq uid us e 1 cup flour to 1 cup liquid use 3 to 3 cups ﬂo ur to 1 cup liquid use 4 cups flour

Time and Te mpe rat u re C h art Min u tes 1 5 25 30 40 50 50 60 C ut shapes cl ose together

o o to o a to o . ites . This keeps the d ugh fr m stick mings d ugh th t needs be r lled not o a a or of e o ma o . ven th ugh it y be s ft If d ne , Pl ce p ns sheets in upper third a oo a a ; oft do ugh may require m ore flour and oven . W tch c kies c refully while b king nuch flou r makes cookies hard and in o rder to avoid burned edges . When a na o oa o as a on oo a. o Pl ce fl ured b rd nly sprinkling sug r c kies , try putting it

o a a a o to a . 1 dough as canbe easily managed . int s lt sh ker in rder s ve time

Perfect Pies Perfec t C akes

’ a a two - an a e crust will b e b ette r and easier to 1 . Fill c ke p ns thirds full d spre d n ake all are oo . a o o a d a a if the ingredients c l b tter int c rners sides , le ving

slight hollow in the center. te lower crust should be placed in the

2. inso that it covers the su rface smoothly. Cake is done when it shrinks from the r pockets beneath the su rface will sides of the pan or if it springs back

i h t f . s the crust ou o shape while baking when touched lightly with the finger.

) ldin to o o 3 . r o a a o o g the p crust ver the l wer After em ving c ke fr m the ven , ill f ust before crimping w keep juices in place it onarack or about five minutes .

. o be oo and e pie Then , the sides sh uld l sened the cake turned out onarack in order to

a a a at a oo . m king cust rd pie , b ke high finish c ling mperatu re fo r about ten minutes to

v a . o a 4 . Do n t e ent s ggy crust Then finish b king o frost cakes until thoroughly cool .

5. Icing will remain where you put it if you

a o a . pie , sprinkle crust sprinkle c ke with p wdered sug r first powdered sugar in order to prevent r m o becoming soggy.

Time and Temperat u re C h art

Des sert Time

r a - a 20 40 . butte c ke , l yer min

r a - oa 40 60 . butte c ke , l f min a a - 50 60 . c ke , ngel min

a - 3 4 h rs . c ke , fruit cake s on e , p g oo o a c kies , m l sses oo c kies , thin cream puffs meringue pie crust C oo k ingMet h o d boiled steamed asparagus tips boiled a a o be ns , lim b iled steamed a o be ns , string b iled steamed old o or a beets , b iled ste med o o beets , y ung with skin b iled steamed baked boiled boiled boiled boiled steamed a o c ut a o o c rr ts , cr ss b iled steamed a o r o r o c ulifl we , fl we ets b iled

cau liﬂower o o 1 . , stem d wn b iled o o c rn , green , tender b iled steamed baked corn on the cob boiled steamed a o o eggpl nt , wh le b iled steamed baked parsnips boiled steamed baked boiled or steamed boiled steamed baked boiled steamed baked boiled boiled

D ry ingTime Tab le S u gar o r H o ney a c . for e ch cup of fruit

1 T. for each cup of fruit r c . for each cup of f uit a 2T. for e ch cup of fruit

Gene r alTip s

- F r e weIlstarched linen napkins if possible . o more complicated

- o 24 a o . a o a . f lds , inch n pkins w rk best Pr ctice the f lds with newsp pers a o a ! can . Children help Once they le rn the f lds , they will h ve fun

Sﬁi eld

a o o a o r. Easy fold . Eleg nt with m n gr m in c rne

Ins t r u ct io ns

o o a z . 1 . F ld int qu rter si e If o o a o a m n gr mmed , rn te

corner should face down . o 2. Turn up folded c rner

- three quarters . r a and t 3. Ove l p right side lef

side points . ' ov a so 4 . Turn er; djust sides a are th t they even , single

point in center. a oin u or o 5. Pl ce p t p d wn

on a or of a . pl te , left pl te

Ins t r u c t io ns :

n to 1 . Fold left a d right edges a o center, le ving pening

al ong center. o to to 2. Pleat firmly fr m p edge

bottom edge . Sharpen edges

with hot iron.

o . 3 . Pinch center t gether If a a necess ry, use sm ll piece of pipe cleaner to secure

and top with single flower.

t . 4 . Spread ou rosette T an

Pretty in napkin ring or onplate .

Ins t r u ct io ns

o to and o o to . 1 . F ld p b tt m edges center t an o o to 2. Fold op d b tt m edges center

asecond time .

a o . 3. Ple t firmly fr m the left edge

Sharpen edges with h ot iron .

a t f n. a 4 . Spre d ou a B lance flat

folds of each side ontable . WeIl- starched napkins will

hold shape .

Li ly

Effective and pretty ontable .

Ins t r u c tions :

ar . 1 . Fold napkin into qu ters

2. o o a o F ld int tri ngle , cl sed

corner to open points . two o o to o 3. Turn p ints ver ther Two o are on side . ( p ints

either side of closed point . )

a . 4 . Ple t

o a . 5. Place cl sed end in gl ss Pull down two points on

each side and shape . Meas u r ements teaspoon or less 1 tablespoon V4 c up cup

t n r m U s e s a dad eas u r ings p oo ns and c u p s .

A llmeas u r ement s are lev el.

S u b s tit u t io ns Q u ant ity Su b s tit u te

1 teaspoon tsp . baking sodaplus a of r a tsp . cre m tat r

1 . a and c to mato sauce plus 0 . sug r fo r 2T. vinegar ( use in cooking) r 4 o oa 1 T. 3 o T. c c plus butter

- 2 . 2T. fl our or tsp quick cooking tapi oca

1 c . bread crumbs n 1 c . a a d d tes , pitted cut

1 T. prepared mustard

- all o . 1 c . o purp se fl ur, tsp

a and 1 . a o s lt , tsp b king p wder

1 tsp . dried herbs r 1 T. lemon juice o vinegar plus sweet a milk to make 1 c . (let st nd 5minutes) a c . a o a 0 . I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I ev p r ted milk plus w ter

1 l . a o I I I I I I I I I I I I I I I I a I I I I I I I I I I I I I I I I I I I I I I g m rshm ll w a 1 T. a o o I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I inst nt minced ni n , rehydr ted a 2T. c . a a I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I o a I I I I I I I I I m l sses in gr nul ted sug r a 1 ts . o 1 c . a a a O O O O O O O O O O O O O O O O O O O O O O gr nul ted sug r plus p c rnst rch a a 0 . I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I c . o ao I I I I I t m t s uce plus w ter

Wh ns u b s t it ut in c o oafo r h oc o lat inc ak es th e amo u nt of flo u r mu s t e g c c e ,

b r B rownand wh i u ars u s u all c anb e int rc h an ed . e ed u ced . te s g y e g

T oad Quanti ti es Fo r Lar ge Se rv ings

25Serv ings 50 Serv ings 1 00 Serv ings

lemonade

1 1 2 cake 1 1 0 pounds pi nt

Ic e c ream

quarts

spagheni

1 quarts 3 quarts 6 quarts Place anopen boxof 1 1 . Nuts will be easier ened brown sugar in shell if you place 2 ic rowave oven with 1 of nuts in a 1 - quart 1 f on o o a . h ot water. Microwave r le with cup w ter r 1 to 2 minutes for Cook for 4 to 5minutes and t a out o a pound or 2to 3 minutes for 1 pound . nutme ts will slip wh le fter

cracking the shell . a a o a 2. Soften h rd ice cre m by micr w ving an will a 1 to 1 2. S a o o c a a o at 30% power. One pint t ke 5 t mp c llect rs pl ce few dr ps 30 o one a 30 -45 o of a ona a to o o an sec nds; qu rt , sec nds; w ter st mp rem ve it fr m - - a o a for 20 and one a a o 4560 o . o . h lf g ll n , sec nds envel pe He t in the micr w ve i l o and a wl o . sec nds , the st mp c me off T a a o 3. o o o melt ch c l te , pl ce p und in h f a u 1 3 . a o a o a glass bowl or measuring cup . Melt Using r und dish inste d squ re covered at 50% power for 3- 4 minutes ; one eliminates ove rcooked co rners in

stir after 2 minutes . baking cakes .

- 4 a of n 8 o a a of a 1 . S a 4 . So o e ften unce p ck ge cre m pri nkle l yer medium , fi nely cheese by microwaving at 30% power chopped walnuts evenly onto the bottom - o and of a anor a for 2 to 2 minutes . One 3 unce side ring p bundt c ke packageof cream cheese will soften in panto enhances the looks and eating r t n . d 1 to 2minutes . quality Pou in bat er a microwave

as recipe di rects . 4 o ar o of o 5. A unce c t n whipped t pping 1 D n n r will thaw in 1 minute onthe defrost set 5. o ot salt foods o the su face as it

a a n . ting . Whipped topping should be slightly c uses dehydr tion a d toughens food will Sa at ou o o o firm in the center, but it blend well lt f er y rem ve fr m the ven Do n t ov a ! a for a when stirred . o er th w unless the recipe c lls using s lt in

the mixture . Soften jello that has set up too hard Ift - nd a perhaps you were to chill it until slightly 1 6 . Heat e over custard a use it s

n lw f r . thickened and forgot it . Heat o a o frosting o acake o f r r p wer setting o ave y short time .

a . a f 1 7. Melt marshm ll ow cream H lf o a r 7- r will - Heat h ot packs . A wet finge tip towel ounce ja melt in 3540 seconds a 2 on . to . will t ke about 5seconds . It depends high Stir blend onthe temperature of the water used to 1 . T o . 8 o oa o o r a wet the t wel t st c c nut , sp e d cup coconut in apie plate and cook for 3-4 To a oo 1 for 2to 2 30 o sc ld milk , c k cup minutes , stirring every sec nds

2 . o a . a a o as minutes , stirring nce e ch minute fter minutes W tch cl sely, it

quickly b rowns . To a dr a 6 m ke y bre d crumbs , cut slices of a o - . T o a b o a 1 9 . o a bre d int inch cu es Micr w ve melt cryst llized h ney , he t 3- ar a o 6 -7 or o ar on for 30 - 45 in qu t c sser le minutes , unc vered j high sec dr n . r . a 3 . r o ds a a a until y, stirring fter minutes C ush If j is l rge , repe t

in blender. r wiII 20 . One stick of butter o margarine 1 0 . a o ao a or o 1 o a Refresh st le p t t chips , cr ckers s ften in minute when micr w ved o a of 2 w ther sn cks such type by putting a at 0% po er. plateful in the microwave for 30 - 45

o . a for 1 t sec nds Let st nd minute o crisp . ' C ereals canal so be crisped . B ev e r ages C r ac ke rs a a 1 a gr h m , cr cker . a 6 oz . pple juice , r e 1 a coffee (black) y crisp , cr cker 1 a a . 1 s ltine , cr cker o a 2oz . . c l type , a 1 a whe t thins , cr cker a r 6 oz . cr nber y juice , l 1 2 z ae o . ginger , a a o gr pe juice , (prep red fr m Dai r P rod u c t s o o a 6 oz . fr zen c ncentr te), y o a a o r o a a 1 T. lem n de , (prep red fr m butter m rg rine ,

o o a 6 oz . e a 1 oz fr zen c ncentr te), chees , Americ n ,

o o 1 c . a r 1 oz . milk , pr tein f rtified c membe t , 1 c . e ar 1 oz . skim , ch dd ,

o 1 c . o a 1 oz . wh le , c tt ge cheese ,

a oz . o 6 o a a 1 oz . r nge juice , m zz rell ,

a 6 oz . 1 a a oz . pine pple juice , unsweetened , p rmes n , '

1 2 z . oo o o ta 1 oz . r t beer, ric t ,

o a 1 2 z . o o or 1 oz . t nic (quinine w ter) r quef t ,

S 1 oz . wiss ,

a 1 T. cre m , light , T a 1 . B reads he vy,

o 1 T. s ur, o a 1 sm _ S a c rnbre d , qu re h ot o o a 1 0 . ch c l te , with milk 1 . dumplings , med

o o a 1 oz . oa 1 milk ch c l te , French t st , slice n a oa 1 yogu melb t st , slice

a w/ o 1 c . f r 1 m de wh le milk , muf ins , blueber y, muffin w a / 1 c . a 1 m de skimmed milk , br n , o 1 ff c rn , mu in 1 English , muffin

4 - l a a 1 n. p nc kes , ( ) 1 1 l pumpernickel , slice fried , g

r e 1 d oa o 1 l . y , sli e p ched or b iled , g 1 a a o 1 l . w ffle , scr mbled or in melet , g 1 white , slice o a 1 55- 65 wh le whe t , slice Fis h and Seafood

a 4 oz . b ss ,

C e r eals . a o o or a 3 oz . s lm n , br iled b ked ,

il z . o a 1 c . a a o 3 o c rnfl kes , s rdines , c nned in ,

a a 1 c . o 3 oz . cre m of whe t , tr ut , fried , il z oa a 1 c . a o 3 o tme l , tun , in ,

a s 1 c . a 3 oz rice fl ke , in w ter, a 1 shredded whe t , biscuit

gr at i n: To pped with Ju lienne : To cut vegeta bs a /o and or o nd r cheese bles , fruits , cheeses int

- r . d in oven o under broiler match shaped slivers .

r in A u j u s : Served in its ownjuices . Ma ate : To allow food to stand in aliquid o t r t in rder o tenderize o o add flavor. Baste : To m oisten foods during cooking with pan drippings or special sauce in Meu nié re : Dredged with flour and sauteed o rder to add flavor and prevent drying . in butter.

in : . M B is q u e : A thick cream soup ce To chop food into very small pieces .

B lanc h : To immerse in rapidly boiling water Par b o il: To boil until partially cooked ; to and all ow to cook slightly. blanch . Usually final cooking in aseasoned

sauce follows this procedure . C r am : To o afat a e s ften , especi lly butter, by n P r : T f beating it at roo m temperature . Butter a d ae o remove the outermost skin o a

a are o a o a or a . sug r ften cre med t gether, m king fruit veget ble

a oo o a . sm th , s ft p ste Poac h : To cook gently in hot liquid kept

- C r imp : To seal the edges of atwo crust just bel ow the boiling point . pie either by pinching them at inte rvals with the fingers or by pressing them together P u ré e : To mash foods by hand by rubbing a o r oo o r of a k . o with the tines for thr ugh sieve f d mill , by whirling in a blender or food processo r until per

C r u d ites : Ah assortment of rawvegetables fectly smooth .

i . e . a o o o r oo ( c rr ts , br cc li , cele y, mushr ms) ' a as an o o o R fr s h : To o a o oo at th t is served h rs d euvre , ften e e run c ld w ter ver f d th h a o o to o accompanied by adip . as been p rb iled in rder st p the

cooking process quickly. Degreas e f To rem ove fat fro m the su rface au té : To oo a /o o oo a of o o r o . a oo S stews , s ups , st ck Usu lly c led c k nd r br wn f d in in the refrigerato r so that fat hardens and small quantity of h ot sh ortening . is easily rem oved . Sc ald: To heat to just bel ow the boiling D r d e : To oa o o o a a at e g c t lightly with fl ur, c rn p int , when tiny bubbles ppe r the

of a a . a . me l , etc edge the s ucep n

Simm r : To oo o Ent ree : The main course . e c k in liquid just bel w the a of boiling point . The surf ce the liquid Fo ld : To o o a a a a o a o o o inc rp r te delic te subst nce , sh uld be b rely m ving , br ken fr m time such as whipped cream o r beate rF egg to time by slowly rising bubbles . W o a o a o hites , int n ther subst nce with ut a a to St e : To oo a h ot releasing air bubbles . A sp tul is used e p let f d st nd in liquid in a of o o to a or to a ao tea gently bring p rt the mixture fr m the rder extr ct enh nce fl v r, like

h ot a or oa a . botto m of the bowl to the top . The process in w ter p ched fruit in sug r syrup a o o a o is repe ted , while sl wly r t ting the b wl ,

‘ To s s : To o are until the ingredients are th orough ly blended . c mbine ingredients with

peated lifting motio n . Glaze : To o a o oa c ver with gl ssy c ting , such as amelted and somewhat diluted jelly for Wh ip : To beat rapidly in o rder to incorp o a air and o a o as r . fruit desse ts r te pr duce exp nsi n , in

heavy cream or egg whites .

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