Elizabeth Missionary Society Irvington First Baptist Church Indianapolis, Indiana SUGAR & SPICE EVERYTHING NICE (Second Edition) EXPRESSION OF APPRECIATION Our Elizabeth Missionary Society, Irvington First Baptist Church, would like to thank and express our sincere appreciation to all of you, our brothers and sisters at Irvington, and to the many people in the community who gave so generously of their time and energy in collecting and submitting recipes and assisting with the sale of our cookbooks. Without their help, this book would not have been possible. Lovingly, Elizabeth Missionary Society Members 2200-98 -A- OFFICERS President JoAnn Hurst Vice-President Jeanette Smith Secretary Tina Moncrief Assistant Secretary Marie Porter Treasurer Shawn Bailey Devotional Leader Rita Nuckols MEMBERS Geneva Adaway Euvilous Goldsmith Debbie Bass Delores Harrison Emily Buckner* Mabel Jenkins* Laura Fisher Leona Oliver* Sheryl Forte Brenda Williams (*shut-in) -B- DEDICATION We dedicate this book to all cooks. In our home today, as always, life is centered around the kitchen. It is with this thought in mind that we, the Elizabeth Missionary Society, have compiled these recipes. Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking. Our thanks to all those who generously contributed their favorite recipes. Without their help, this book would have never been possible. We hope you will enjoy the many outstanding and treasured recipes on the pages that follow. 2200-98 -C- HELPFUL HINTS From the Kitchen of Helen Bass COOKING HINTS: If you peel more potatoes than you care to cook, cover them with some water to which a few drops of vinegar have been added. Place them in the refrigerator and they will keep three or four days. To prevent gummy noodles, rice, macaroni and spaghetti, add two teaspoons of cooking oil to the water before cooking and your problems will be solved. This makes the noodles glisten and stand apart. Try making a small roast beef and a small roast pork together. The meats pick up the taste from each other and the gravy is out of this world. Nearly everyone makes good gravy, but on the days you have no condiments to use, you are usually stumped. An answer to this problem is to put some flour in a custard cup or a foil pie pan when roasting meat in the oven. The flour browns slowly as the roast cooks. If it is put in the oven at the same time as the roast, it will brown evenly and be ready to make a rich, brown gravy when the meat is done. STUBBORN STAINS: After washing my tennis shoes in the washing machine, I spray them with thin starch. This puts a thin film over the cloth and prevents the soil from clinging to the fabric. The insides are still soft and as comfortable as can be. Rub grass stains with grease (cooking fat or oil) and wash in hot suds. Bleach remaining stain with hydrogen peroxide. Rinse well. -D- TABLE OF CONTENTS Appetizers, Relishes & Pickles ... —.......... 1 Soups, Salads & Sauces ....................... 5 Main Dishes ..... 11 Meats, Poultry & Seafood ..................... 21 Vegetables 29 Breads, Rolls, Pies & Pastries ......... .... 31 Low Calorie .. 47 Cakes, Cookies & Confections ................. 55 Desserts 77 Beverages, Sandwiches & Miscellaneous ....... 83 Published and Printed By Fundcraft Publishing P.O. Box 340 Collierville, TN 38027 All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form, or be reproduced by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher, except by a reviewer who wishes to quote brief passages in connection with a review for magazine, broadcast or newspaper. Appetizers Appetizers are those treats that can be served either at the start of a meal or at a reception or open house. Listed below are quick appetizers that can be served anytime with crackers, thin sliced toasted bread or potato chips: 1. Caviar flavored with onion juice. 2. Cream cheese with chipped chutney and dash of curry powder. 3. Lobster tail moistened with lemon juice. 4. Almonds or pecans roasted and chopped, then mixed with anchovy paste. 5. Cream cheese with chopped pickle. 6. Chicken livers minced and moistened with mayonnaise. 7. Cheese squares with olive attached by toothpick. 8. Liverwurst with pistachio nuts. 9. Sardines with caviar paste. 10. Minced eggs with anchovies. 11. Cream cheese and horseradish. 12. Cream cheese and anchovy paste with grated onion. 13. Herring squares mashed in its own juice with dash of vinegar and Tabasco sauce. 14. Peanut butter and bacon toasted on dark bread. 15. Deviled ham with chopped onions and Spanish olives. 16 Stilton cheese moistened with Port wine. 17. Shrimp flavored with French dressing. 18. Caviar mixed with cream cheese with dash of Worcestershire sauce. 19. Peanuts roasted, crushed and mixed with anchovy paste. 20. Sardine slices topped with chopped olives. 21. Pimento cheese mixed with a dash of horseradish. 22. Minced shrimp with onion juice. 23. Cream cheese with dash of Worcestershire sauce and chives. Copyright © 1978 Fundcraft Publishing, Inc. APPETIZERS, RELISHES & PICKLES HOT PEPPER CATSUP DRESSING V2 c. sugar % c. vinegar V2 c. oil V2 c. hot pepper catsup 1 clove garlic, cut in pieces 1 Tbsp. chopped chives 1A tsp. celery salt to taste salt and pepper Mix al the ingredients together; let set overnight Remove garlic buds and pour dressing into bottles. Keep in refrigerator. The longer this sets, the better it tastes. Helen Bass CHEESE BACON LOG 1 (8 oz.) pkg. cream cheese 1 Tbsp. chopped green onion % c. mayonnaise V2 tsp. dill weed 5 crisply cooked bacon slices, % tsp. white pepper crumbled 1V* c. chopped nuts Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form into log or ball. Roll in nuts and arrange on tray. Serve with crackers. Winnie Jackson CHEESE BALL 1 V2 c. grated ham steak 1 V2 Tbsp. horseradish sauce 13 oz. cream cheese 1 V2 tsp. prepared mustard 1 V2 tsp. minced onion Let cream cheese soften. Blend until smooth the cream cheese, horseradish sauce, prepared mustard and onion. Add 1 cup grated ham. Chill until firm. Then cover with remaining ¥2 cup ham. Enjoy. Dona Huter DILLED OKRA PICKLES 3 lb. young okra (uncut) 1 qt. water celery leaves 1 pt. white vinegar cloves of garlic Vz c. salt 1 large head dill and stem 220098 — 1 — APPETIZERS, RELISHES & PICKLES Pack scrubbed okra into hot sterilized pint jars with a few celery leaves, cloves of garlic and head of dill for each jar. Make brine of water, vinegar and salt; heat to boiling. Pour over okra. Seal; let stand for 3 to 4 weeks. Makes 6 pints. Dora Pritchett North Vernon, IN DEVILED EGGS 1 doz. eggs mustard 2 Tbsp. relish pinch of sugar Miracle Whip Boil eggs until "hard-boiled". Cool and cut eggs in half. Remove yolks; put in small mixing bowl. Add other ingredients until consisten­ cy is as you would like it. Stuff your eggs. Sprinkle with paprika. Jeanette Smith PARTY RYE APPETIZER % lb. ground beef V2 tsp. garlic salt 2 to 4 Tbsp. dehydrated onion V2 tsp. Lawry seasoned salt flakes Combine ingredients in bowl. Let stand for Vi hour. Shape into Vi-inch thick patties. Broil until done. Serve with party rye, dill pickle slices, American Cheese, as follows: Break cheese slices to fit dill slices. Put in broiler until cheese melts (bubbles). Absolutely delicious! Howard J. Lovinger VEGETABLE PIZZA 2 (8 oz.) cans crescent dinner 1 tsp. dried dill weed rolls % tsp. garlic powder 1 (8 oz.) pkg. softened cream sliced or chopped fresh cheese vegetables of your choice Heat oven to 375°. Press crescent dinner roll dough into ungreased 15 x 10 x 1-inch baking pan to form crust. Bake for 13 to 17 minutes or until golden brown. Cool completely. Combine cream cheese, dried dill weed and garlic powder. Spread over cooled crust. -2- APPETIZERS, RELISHES & PICKLES Cover; refrigerate for 1 hour. Top with vegetables of your choice. Makes 48 to 60 appetizers. Mrs. Margaret J. Durham SAUSAGE SNACK WRAPS 1 (8 oz.) can crescent dinner rolls cocktail smoked hot dogs Heat oven to 375°. Separate crescent dinner roll dough into tri­ angles; cut each triangle lengthwise into thirds. Place fully cooked cocktail smoked hot dogs on each triangle; roll up and place on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Makes 24 appetizers. Mrs. Margaret J. Durham -EXTRA RECIPES- -3- APPETIZERS, RELISHES & PICKLES —YOUR FAVORITE RECIPES— Recipe Page Number -4- *F &ou$s, *t &a\ods & fauces Salads Additions and Garnishes Tips for Tossed Salads Slice hard-cooked eggs Always handle salad greens with care. Radishes Chopped green or ripe olives Wash well, drain and dry greens before Nut meats storingxhill well before using. Pimento Green pepper To core lettuce, smack head stem end Sardines down on counter top. Then twist the core Anchovies out. Slivered cheeses Julienned ham It is better to tear greens into bite-sized Chicken pieces to avoid bruising with knife. Grated carrots Cubed celery Don't cut up tomatoes for a tossed salad Onions - pickled, grated or pearl onions since their juices thin the dressing and Tomatoes, sliced and dipped in finely wilt the greens. Using them only for chopped parsley or chives garnishing the salad bowl. Capers Dwarf tomatoes stuffed with cottage Select only firm, hard, green cucumbers. cheese The skin should have a slight sheen, but Fresh herbs - sprigs or chopped if it is highly polished, it is probably Mint leaves waxed and should be removed.