Sugar & Spice Everything Nice

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.

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. Cooked beets, cut into shapes or sticks Lemon slices with pinked edges and Use wild greens such as dandelion, sorrel dipped in chopped parsley or winter cress for a different flavor and Raw cauliflower texture in tossed salads.

About Potato Salad- Soup Accompaniments-

Potato salad is best made from potatoes Clear Soups - crisp crackers, cheese cooked in their jackets and peeled and pastry, cheese-spread toast strips. marinated while still warm. Small red waxy potatoes hold their shape when Cream Soups - cheese popcorn, seeded sliced or diced and do not absorb an crackers, pretzels, pickles and olives. excessive amount of dressing or become mushy. Chowders and Meat Soups - Melba toast, sour pickles, oyster crackers, bread sticks, relishes, toasted garlic bread.

RED HOT APPLESAUCE SALAD

V3 c. red hot cinnamon candies 1 (8 oz.) pkg. cream cheese, 1 c. boiling water softened 1 (3 oz.) pkg. lemon gelatin V2 c. Hellmann's real mayonnaise 1 (8 oz.) jar applesauce V2 c. chopped celery V2 c. chopped nuts

Dissolve candies in boiling water. Pour over lemon gelatin; stir until blended. Pour mixture into an 8 x 8 x 2-inch pan. Chill until firm (several hours). Blend cream cheese and real mayonnaise. Mix in cel ery and nuts. Spread cheese mixture over firm gelatin mixture. Chill. Cut into squares. Serve as accompaniment salad with meats. Cut into squares. Roberta Stokely

SAUERKRAUT SALAD

1 large can sauerkraut, well 1 large green pepper, chopped drained V2 c. salad oil 1 c. celery, chopped 1 c. vinegar 1 c. onion, minced 1 V2 c. sugar

Marinate overnight. Gertrude Avant

24-HOUR GREEN BEAN SALAD

1 can peas, drained 1 pimento, cut up 1 can small whole green beans, 11/2 c. vinegar drained % c. oil 1 stalk celery, cut up 1 Tbsp. cold water 1 tsp. salt % c. sugar 1 green pepper, cut up

Place first 6 ingredients in a bowl and add remaining ingredients. Let stand for 24 hours in refrigerator. Drain and serve. Winnie Jackson

220098 5- SOUPS, SALADS & SAUCES SAUERKRAUT SALAD 1 (No. 2) can kraut, drained 1A c. salad oil 1 large green pepper, chopped 1A c. water 1 onion, chopped (% c.) 1 V2 c. sugar 1 c. celery, chopped V2 c. white vinegar 1 small jar pimentos Mix all ingredients together. Best when prepared a day or two in advance. Virginia Eubank Indianapolis, IN

TACO SALAD 1 lb. ground beef 2 Tbsp. chili powder 1 head lettuce 1 pkg. taco flavored chips 1 (15 oz.) can red beans 1 (8 oz.) bottle French dressing 1 onion, diced Brown and drain ground beef. Cut lettuce into bite size pieces. Open beans and drain. Break taco chips up. Do not mix together until serving time. Alice Jenkins

BOURREQUE SAUCE 2 c. butter 24 Tbsp. firmly packed brown 4 c. chopped onions sugar 8 cloves garlic, crushed 8 Tbsp. Worcestershire sauce 4 c. Yellowstone mellow mash 8 tsp. salt 8 c. catsup 2 tsp. pepper 2 c. lemon juice Melt butter. Add onions and garlic; saute until tender. Stir in remaining ingredients. Simmer 30 minutes, stirring occasionally. Pour over slices of beef. Yields 10 cups. Mike Hunt Indianapolis, IN

PRETZEL SALAD 1 stick margarine 1 large pkg. Philadelphia cream 3 Tbsp. sugar cheese 2 c. pretzels V2 c. sugar 1 large carton Cool Whip 1 c. pineapple pie filling -6- SOUPS, SALADS & SAUCES Break up pretzels; mix with melted margarine and 3 tablespoons sugar in 9-inch square pan in a 350° oven for 15 minutes. Cool; beak into pieces. In large bowl, mix other ingredients with pretzel mixture. Add pineapple pie filling. Refrigerate until serving time. Juanita M. Babb

TANGY TARRAGON FRUIT SALAD 1 c. orange juice pinch of ground black pepper 1 Tbsp. sugar 4 c. sliced fresh fruit 1/4 tsp. dried tarragon leaves, (strawberries, peaches, crushed cantaloupe, etc.) pinch of ground nutmeg Combine orange juice, sugar, tarragon, nutmeg and black pepper in a medium bowl. Add fruit and toss lightly. Cover and refrigerate at least 1 hour before serving. Makes 8 servings. Rita Nuckols Indianapolis, IN

HARVEY HOUSE SLAW

1 large head or 2 small heads 1 tsp. dry mustard cabbage 1 tsp. celery seed 2 Bermuda onions 1 Tbsp. salt Vs c. sugar 1 c. vinegar 2 tsp. sugar % c. vegetable oil Slice cabbage and onions. Layer onions and cabbage. Pour V% cup sugar on top and let set. Heat and stir 2 teaspoon sugar, dry mus tard, celery seed, salt, vinegar and vegetable oil. Bring to a rolling boil. Pour over cabbage and cover immediately to hold in the steam. Do not stir. Put in refrigerator and cool for 4 hours. Stir well and serve. Keeps for weeks. Margaret Durham Indianapolis, IN

T. J. SOUP 6 large onions 1 large head cabbage 2 green peppers 1 large bunch celery whole tomatoes (fresh or canned)

220098 — 7 — SOUPS, SALADS & SAUCES Season with dry onion soup mix. Cut vegetables and cover with water in large pot. Boil for 10 minutes. Cover; lower heat and simmer until vegetables are soft. Correspondence of Mrs. Geneva Adaway.

CAULIFLOWER AND BROCCOLI SALAD 1 small head cauliflower mango (optional) 1 small head broccoli celery (optional) 1 large onion Cube all in small pieces. Dressing: Vz c. mayonnaise (Miracle Whip) VA c. oil Vz c. sugar pinch of salt VA C. vinegar Mix well in a bowl. Use egg beater to blend good. Mix into chopped vegetables. Chill. Alice Jenkins

SOUR CREAM POTATO SALAD 6 medium sized potatoes 4 to 6 thinly sliced radishes 2 Tbsp. vinegar or lemon juice (optional) 2 Vz tsp. salt 1 tsp. celery seed VA C. finely chopped onion VA C. chopped sweet pickle 2 hard-boiled eggs, sliced % c. mayonnaise, thinned with 2 Tbsp. chopped green pepper sour cream Vz c. finely chopped celery 2 Tbsp. prepared mustard Boil potatoes well done (about 50 minutes); let cool. Remove skins and dice into %-inch cubes. Marinate potatoes with vinegar or lemon juice. Add salt, green pepper, eggs, celery, radishes, celery seed and pickle. Add mustard to mayonnaise-sour cream mixture. Add to potatoes and mix well. Garnish as you desire. Rita Nuckols

COLD SLAW (To Freeze) 1 medium head cabbage, 1 tbsp. salt shredded 1 c. vinegar 1 grated carrot VA C. water 1 green pepper 1 tsp. whole mustard seed Vz red pepper 1 tsp. celery seed -8- SOUPS, SALADS & SAUCES Mix salt with shredded cabbage. Let stand for 1 hour. Drain liq uid; add carrot and pepper. Let stand for 20 minutes. Combine vine gar, water, mustard seed and celery seed in saucepan. Cool to luke warm. Put in freezer containers. Seal lids tight. Put in freezer. Rita Nuckols Indianapolis, IN

HOT CHICKEN OR TURKEY SALAD

1 c. chicken or turkey, cubed 1 c. mayonnaise 1 c. celery, diced 1 c. potato chips, crushed 1 c. grated Velveeta cheese

Mix all ingredients together; put into casserole dish. Place lid on for about Vi hour and then remove. Bake for 45 minutes to 1 hour at 350°. Roberta Stokely

FROZEN FRUIT SALAD

1 (3 oz.) pkg. cream cheese Vs tsp. salt 1 c. whipped cream 1 (No. 2 Vz) can fruit cocktail, well VA C. mayonnaise drained

Cream together cream cheese with mayonnaise and salt. Fold in whipped cream and fruit cocktail. Pour into freezing tray and freeze. Cut and serve on crisp lettuce. Rita Nuckols

RAW CAULIFLOWER SALAD

1 c. mayonnaise Vz tsp. seasoned pepper 1 small onion, grated 1 medium head cauliflower 3 or 4 Tbsp. milk 3 or 4 celery ribs, sliced thin 1 Vz tsp. seasoned salt 1 (10 oz.) pkg. frozen peas

Mix mayonnaise, onion, milk, salt and pepper until smooth. Break cauliflower into small flowerets and add with celery and frozen peas to mayonnaise mixture. Toss lightly and chill. Mrs. June Johnson

220098 — 9 — SOUPS, SALADS & SAUCES CAULIFLOWER SALAD 1 head cauliflower, sliced 2 to 3 Tbsp. Miracle Whip 8 oz. shredded mild Cheddar 2 to 3 tsp. sugar cheese 1 bottle bacon bits Combine cauliflower, cheese and Miracle Whip (add enough Miracle Whip, but don't make too soggy). Sprinkle in sugar and bacon bits; toss. Note: Salad is best if ingredients are mixed and tossed right before serving. Carilyn Oliver

COLD TUNA FISH SALAD (A hot day dish for summer time.) 1 large can tuna, drained VA C. mayonnaise to taste 1 small or Vz large onion, 3 to 4 boiled eggs, chopped chopped seasoning to taste 1 c. elbow macaroni (regular or Vz green pepper, chopped shell), cooked (optional) Let macaroni and eggs cool. Combine all ingredients, except green peppers; mix well. Top with green peppers. Chill for one hour. Serve mounded on lettuce; garnish with sliced tomatoes and pickles. Also, Ritz crackers and a glass lemonade (or your favorite drink) goes well with this wonderful summer dish. Helen G. Evans

-10- IPWP»#WPPPPP1WWPPWWPPP r ** *ftVau\ OvsUcs Common Kitchen Pans to Use as Casseroles WHEN THE RECIPE CALLS FOR: 4-cup baking dish: 9-inch pie plate 8 x P/4-inch layer-cake pan -C 1 7 3/8x3 5/8 x 2 /4-ineh loaf pan -A 6-cup baking dish: 8 or 9 x 11'/a-inch layer-cake pan -C 10-inch pie plate 8*/2 x 35/8 x 25/8-inch loaf pan -A 8-cup baking dish: 8 x 8 x 2-inch square pan -D 11 x 7 x ll/2-inch baking pan 9 x 5 x 3-inch loaf pan -A f ^ r -\ 10-cup baking dish: 9 x 9 x 2-inch square pan ll3/4 x 7!/2 x P/4-inch baking pan -D \ 15 x 10 x 1-inch jelly-roll pan —J 12-cup baking dish or over: 13^2 x 8^2 x 2-inch glass baking pan 12 cups 13 x 9 x 2-inch metal baking pan 15 cups 14 x 10 V2 x 21/2-inch roasting pan 19 cups

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS

Tube Pans: l 7 /2 x 3-inch "Bundt" tube -K 6 cups 9 x 3V2-inch fancy tube or "Bundt pan -J or K 9 cups 9 x 3 lA -inch angel-cake pan -1 12 cups 10 x 33/4-inch "Bundt" or "Crownburst" pan -K 12 cups 9 x 3 V2 -inch fancy tube -J 12 cups 10 x 4-inch fancy tube mold (kugelhupf) -J 16 cups 10 x 4-inch angel-cake pan -1 18 cups Melon Mold: 7 x 5*/2 x 4-inch mold - H 6 cups Spring-Form Pans: 8 x 3-inch pan -B 12 cups 9 x 3-inch pan -B 16 cups Ring Molds: 81/2x21/4-inehmold-E 4l/2 cups 1 3 9 /4x2 /4-inchmold-E 8 cups Charlotte Mold: 6 x 4 VA -inch mold -G 7*/2 cups Brioche Pan: 9 Vi x 3 VA -inch pan - F 8 cups

HOT CHICKEN SALAD CASSEROLE 2 c. chicken, cooked and cut in 1 tsp. grated onion chunks 1 Tbsp. lemon juice 1 c. cream of chicken soup Vz tsp. salt % c. mayonnaise 3 hard-boiled eggs 1 c. diced celery 1 small can water chestnuts, 1 c. cooked rice sliced Topping: 1 c. corn flakes Vz c. slivered almonds Mix all and place in buttered casserole. Mix the corn flakes (crushed and buttered) with the almonds; add to the top of casserole. Bake at 350° for 35 to 40 minutes. Mary Spain

CHICKEN AND BACON DUMPLINGS 1 stewing chicken (about 3 lb.), xk c. enriched flour cut up 1 c. chopped onion 2 c. sliced carrots 1 bay leaf 2 c. chopped celery Vz tsp. black pepper 1 Vz tsp. salt In large pot, poach chicken, carrots, celery, onion, bay leaf, salt and pepper with enough water to cover all. Bring to a boil; cover and cook slowly about 1 hour. Remove chicken pieces and bay leaf from kettle. Blend together flour and 1 cup cold water; stir into stew and cook until thickened. Drop Bacon Dumplings by rounded tablespoon- fuls into simmering stew (recipe for Bacon Dumplings follows). Cover and steam about 15 minutes. Uncover; continue to cook 5 minutes longer. Cut chicken from bone and drop into stew the last 15 to 20 minutes, if desired. Bacon Dumplings: 2 c. enriched flour 1 Tbsp. baking powder tsp. salt % c. milk 1 Tbsp. dried parsley Vz c. shredded Cheddar cheese 6 slices bacon, fried crisp (reserve VA C. bacon drippings)

220098 — 11 — MAIN PISHES Stir together dry ingredients; chop crispy bacon and parsley. Add with cheese to dry ingredients. Add liquid all at once and stir into flour, cheese and bacon mixture; stir only until flour is moistened. Drop by spoonful into stew. Rosalie Baker Greenfield, IN

SEVEN-LAYER DINNER

4 potatoes, peeled and sliced salt to taste 4 medium carrots, sliced 3 Tbsp. uncooked rice 1 can peas and liquid 1 large onion, diced 1 can tomatoes 1 lb. hamburger In a large baking dish, layer the ingredients in order given, salt ing the potato layer and the hamburger layer. Bake at 350° for 2 hours. Be sure carrots are done. Alta Shobe

COUNTRY PEPPERS

6 medium green peppers 1 lb. bulk sausage VA C. chopped onion 1 Vz c. cooked rice 1 (8 oz.) jar Cheez Whiz Vz c. chopped tomatoes pasteurized processed cheese spread Remove tops and seeds of peppers. Parboil 5 minutes; drain. Brown meat; drain. Add onion, cook until tender. Stir in rice, tomato and % cup processed cheese spread. Fill peppers. Place in baking dish; cover. Bake at 350° for 40 minutes. Top with remaining process cheese spread. Makes 6 servings. Variation: Substitute 1 pound ground beef. Helen Bass

"CHICKEN CASSEROLE"

2 c. cooked chicken, diced 1 can cream of chicken soup 2 c. celery 1 c. cooked rice 1 tsp. grated onion salt and pepper to taste VA C. mayonnaise -12- MAIN DISHES Butter a 2-quart casserole and pour in the ingredients. Top with crushed corn flakes and drizzle with melted butter. Sprinkle with sli vered almonds (optional). Bake in a moderate oven until bubbly. Serves 8. Bake at 350°. Note: Very nice served with green beans or broccoli for buffet. Julia T. Jackson

HAM AND BROCCOLI CASSEROLE 2 (10 oz.) pkg. frozen chopped 1 Vz c. shredded Cheddar cheese broccoli (6 oz.) 2 c. cut up, fully cooked smoked 1 c. Bisquick baking mix ham 3 c. milk 4 eggs Heat oven to 350°. Cook broccoli as directed on package; drain. Spread in ungreased rectangular baking dish, 13 x 9 x 2-inch. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth. Slowly pour over ham and cheese. Bake, uncov ered, for 1 hour. Makes 6 to 8 servings. High altitude directions (3500 to 6500 feet): Heat oven to 375°. Bake, uncovered, about 50 minutes. Note: Canned ham can be used. Juanita Babb Indianapolis, IN

BARBECUED CHICKEN 2 lb. chicken parts 2 Tbsp. Worcestershire sauce 2 Tbsp. shortening 2 Tbsp. dry mustard % c. chopped onion 2 Tbsp. lemon juice Vb c. chopped celery dash of garlic salt 2 Tbsp. brown sugar In a skillet, brown chicken parts in shortening; stir in remaining ingredients. Cover and simmer 45 to 50 minutes or until chicken is tender. Serves 4 to 5 people. Margaret Durham

-13- MAIN DISHES JAMBALAYA

VA C. chopped onion 1 tsp. salt 2 Tbsp. butter VA tsp. thyme 1 Tbsp. Tabasco sauce Va tsp. black pepper 1 c. cooked diced ham Vs tsp. cayenne pepper 1 clove garlic, minced Vs tsp. chili powder 3 c. beef bouillon Vz bay leaf, crushed 2 c. canned tomatoes 1 c. uncooked rice 2 Tbsp. chopped parsley 1 lb. cleaned cooked shrimp

Combine all ingredients (except rice and shrimp). Cover and bring to a boil. Gradually add uncooked rice. Simmer 20 minutes until rice is done. Add shrimp and cook 5 more minutes. Serve rolls or garlic bread, green beans, carrots and beets with this casserole. Rita Nuckols

HAM AND ASPARAGUS BAKE

Vz c. evaporated milk 1 (15 oz.) can asparagus, drained 2 c. cooked ham, cubed (save) 2 c. rice, cooked 1 c. cornflakes or more Vz c. processed cheese, grated 3 Tbsp. butter or margarine 3 Tbsp. onion, chopped 1 can cream of mushroom soup

Optional: Potato chips can be substituted for cornflakes. Preheat oven to 350°. Combine milk, ham, rice, cheese, onion and soup. Add liquid from asparagus until ham mixture is very soft and moist. Place half of mixture in greased casserole (8 x 8 x 2-inch). Place a layer of asparagus on top. Add rest of ham mixture. Top with crushed cornflakes, sauteed in butter or margarine. Bake, uncovered, for 25 to 30 minutes to brown. Let stand for 10 minutes. Cut in squares for serving. Mary Andrew Indianapolis, IN

BAKED BEANS

1 lb. hamburger 1 Tbsp. minced onion 1 (8 oz.) can tomato sauce 2 cans kidney beans Vz tsp. salt Vz tsp. pepper 1 tsp. Worcestershire sauce 3 Tbsp. catsup 1 Tbsp. brown sugar -14- MAIN DISHES Brown hamburger and onion in large skillet or saucepan. Drain off grease. Add all other ingredients, mixing well. Place in casserole dish and bake at 350° until brown on top. Serves 6. Alta Shobe

LASAGNA

1 lb. ground beef VA tsp. garlic powder 1 medium onion, chopped 8 to 10 lasagna noodles 1 jar regular spaghetti sauce Mozzarella and Parmesan cheese Vz tsp. oregano

Brown ground beef and onion in skillet. Drain off fat and add spaghetti sauce. Add oregano and garlic powder. Cook about 15 min utes. Turn down heat and let simmer for 10 to 15 minutes. Cook noo dles for 15 to 18 minutes. Butter bottom of baking pan. Put layer of noodles, ground beef mixture and cheeses in pan. Layer until pan is full, topping with cheese. Bake at 350° for 30 to 40 minutes. Alta Shobe

HASH BROWN POTATO CASSEROLE

2 lb. frozen hash brown potatoes 2 c. grated American cheese VA tsp. pepper 2 cans cream of chicken soup 1 tsp. salt (undiluted) Vz c. chopped onion 1 c. crushed cornflakes Vz pt. (8 oz.) sour cream VA C. butter

Mix first 7 ingredients together; pour into buttered casserole and bake for 45 minutes. Remove from oven. Mix together cornflakes and butter. Spread over casserole. Bake for 10 to 15 minutes longer. Serve hot. Alta Shobe

CHICKEN IN THE MEADOWS

1 pkg. boneless chicken breasts 4 servings instant mashed 2 Tbsp. butter or margarine potatoes, prepared according VA C. wine (white) to pkg. directions VA C. Worcestershire sauce 1 c. sour cream 1 pkg. chopped spinach

220098 — 15 — MAIN DISHES Sprinkle breasts with seasoned salt. Mix melted butter with wine and Worcestershire sauce. Brush chicken breasts with mixture. Broil until done, 4 minutes each side. Do not overcook. Will dry out. Cook chopped spinach; drain. Stir sour cream into mashed potatoes; add spinach. Mix well and turn into casserole dish. Salt and pepper to taste. Arrange chicken on top of spinach mixture and brush with remaining butter sauce. Bake at 350° for 20 minutes or until hot throughout. Serves 4. From the Desk of Brenda Milton.

HAMBURGER PIE 1 lb. ground beef garlic salt to taste mashed potatoes (very stiff) 1 c. firmly chopped celery and 2 medium onions, firmly diced carrots salt and pepper to taste 1 c. green peas Saute onions; add ground beef and cook for 10 minutes over high heat, stirring constantly. Then add seasoning and vegetables; simmer with cover over low heat for 15 minutes. Line pie crust or pie pan. Brown pie crust and then add mixture of ground beef. Top with mashed potatoes. Place under broiler until golden brown. Cool and slice. Mrs. Geneva Adaway

CLASSIC CHICKEN PARMESAN 1 lb. boneless, skinless chicken 1 jar Chicken Tonight cacciatore breasts sauce 2 eggs, lightly beaten VA C. shredded part skim VA C. Italian seasoned bead Mozzarella cheese crumbs 3 Tbsp. grated Parmesan cheese 1 Tbsp. vegetable oil 3 VA C. egg noodles (uncooked) Heat oven to 350°. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil. Add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour lA cup sauce in 8-inch squares baking dish. Layer chicken in dish; pour % cup sauce evenly over chicken. Sprinkle with cheese. Bake for 25 minutes or until chicken is thoroughly cooked. Meanwhile, cook noodles accord ing to package directions; drain. Heat remaining sauce. Serve chicken over noodles. Makes 3 to 4 servings. Tina Moncrief -16- MAIN DISHES WHITE CHILE 2 (14 oz.) cans Northern beans pepper to taste 2 (14 oz.) cans chicken broth 1 tsp. cumin 1 can beer 1 tsp. oregano 4 boneless, skinless chicken VA tsp. cayenne breasts grated Monterey Jack cheese Vz Tbsp. vegetable oil 1 medium onion sour cream 2 cloves garlic Drain and rinse beans. In a large soup pot, combine beans, chicken broth and beer. Bring to boil. Saute cube chicken beast in oil with diced onions, garlic and black pepper. Empty contents from skil let into boiling beans. Reduce heat; cover and simmer. Add green chiles, cumin, oregano and cayenne pepper. Stir frequently. Let sim mer for 30 minutes. Provide 1 cup each of grated Monterey Jack cheese, salsa and sour cream for topping. David Droddy

SAUSAGE DISH 1 lb. Italian sausage, cut up rice green lima beans (frozen) 1 small onion seasoning to tate soy sauce Cook sausage and onions. Add seasoning. Cook rice (according to label instructions) in sausage juice, adding water to measure right amount. When rice is almost done (approximately five minutes cook ing time left), add green lima beans. Remove from heat. Add soy sauce (if desired). Serve with saltine crackers, your favorite dessert and drink. Helen G. Evans

QUICK AND EASY SPAGHETTI WITH VEGETABLES 26 to 32 oz. spaghetti sauce 1 clove garlic fresh mushrooms (optional) 1 lb. ground beef Saute ground beef in large skillet until brown and tender. Drain off fat. Saute mushrooms (in its own liquid) and garlic until tender. Heat spaghetti sauce according to instructions; add frozen broccoli and cauliflower (may use mixed vegetables). Fold in ground beef,

220098 — 17 — MAIN DISHES mushrooms and garlic. Serve over cooked spaghetti with your favorite bread and toss salad. Tip: Substitute skinned, cut up chicken or ground turkey for ground beef. Helen G. Evans

SISTER ADAWAY'S SPICY CHICKEN AND RICE VA C. all-purpose flour 1 pkg. taco seasoning 1 tsp. seasoned salt 1 c. long grain rice 6 to 8 skinned chicken pieces Vz c. chopped onion (red) 2 Tbsp. vegetable oil Vz tsp. hot sauce 2 (14 Vz oz.) cans whole peeled tomatoes (undrained), cut up In a plastic bag, combine flour and seasoned salt. Add chicken; shake to coat well. In a large skillet, brown chicken in oil. Continue cooking uncovered, over low heat, for 15 minutes. Add remaining ingredients. Blend well. Bring to a boil; reduce heat. Cover and sim mer for 20 minutes until liquid is absorbed. Kim and Tim Wood GREEN BEAN AND TURKEY CASSEROLE 1 Vz to 2 c. leftover cubed, Ak c. milk cooked turkey or chicken 6 servings Hungry Jack mashed 1 (10 % oz.) can cream of potatoes, prepared as directed mushroom soup on pkg. 1 (14.5 oz.) can Green Giant cut Vz (2.8 oz.) can French fried onion green beans, drained rings 1 c. (4 oz.) shredded Cheddar cheese In 2-quart casserole, combine turkey, soup, green beans, cheese and milk. Microwave on High for 6 minutes or until mixture is hot and bubbly, stirring once halfway through cooking. Top with pre pared mashed potatoes; sprinkle with onion rings. Microwave on High for 2 to 4 minutes. Makes 6 servings. Mrs. Margaret J. Durham

CHICKEN AND FETTUCCINE ALFREDO 1 (12 oz.) pkg. fettuccine, cooked 1 (1.6 oz.) pkg. alfredo sauce 4 boneless, skinless chicken 1 (4.5 oz.) jar sliced mushrooms, breast halves (about 1 lb.), cut drained into pieces 1 c. frozen peas -18- MAIN DISHES Spray large skillet with nonstick cooking spray. Heat over medi um-high heat. Add chicken; cook and stir until no longer pink. In small bowl, prepare sauce mix as directed on package. Add chicken; bring to a boil, stirring constantly. Stir in mushrooms and peas; cook for 5 minutes. Serve over fettuccine. If desired, sprinkle with Parme san cheese. Makes 4 servings. Mrs. Margaret J. Durham

-EXTRA RECIPES-

-19- MAIN DISHES

-YOUR FAVORITE RECIPES- Recipe Page Number

-20- \tVea\s, 9ouX\c\^ &&ea\<• • • Meat Cooking Chart

Oven Internal ROASTING WEIGHT MINUTES PER LB. Temp. Temp.

FRESH PORK Rib and loin 3 - 7 lbs. 30-40 325 175 F Leg 5 lbs. 25-30 325 170 F Picnic shoulder 5 -10 lbs. 40 325 175 F Shoulder, butt 3 -10 lbs. 40 50 325 170 F Boned and rolled Shoulder 3 - 6 lbs. 60 325 170 F

BEEF Standing ribs - rare 3 -7 lbs. 25 325 135 F -medium 3 -7 lbs. 30 325 165 F -well done 3 -7 lbs. 35 325 170 F For rolled and boile d roasts, increase> cooking tina e 5 to 12 minutes.

LAMB Shoulder - well done 4 -10 lbs. 40 325 190 F Shoulder - boned and rolled 3 -6 lbs. 40 325 182 F Leg - medium 5 -10 lbs. 40 325 175 F Leg - well done 3 -6 lbs. 40-50 325 182 F Crown - well done 3 -6 lbs. 40-50 325 182 F

SMOKED PORK Shoulder and picnic hams 5 30-40 325 170 F 8 30-40 325 175 F Boneless butt 2 40 325 180 F 4 25 325 F 170 F Ham 12-20 16-18 325 F 170 F Under 10 lbs 20 325 175 F Half hams 25 325 170 F

VEAL Loin 4 -6 lbs. 35 325 F 175 F Leg 5-10 lbs. 35 325 175 F Boneless shoulder 4 -10 lbs. 45 325F 175 F

POULTRY Chicken 3 -5 lbs. 40 325F 170 F Stuffed over 5 lbs. 30 325 170 F Turkey 8 -10 lbs. 20 325 175 F 18 - 20 lbs. 14 325 175 F Duck 5 -10 lbs. 30 325 175 F

QUICHE

2 pie shells 1 lb. hamburger 4 green onions 2 eggs 1 c. milk Vz lb. Swiss cheese, grated Vz lb. Cheddar cheese, grated 1 c. mayonnaise

Mix all ingredients together. Pour into pie shells. Bake at 350° for 30 to 35 minutes. Top of pie will start turning light brown. Makes 2 pies. Substitute for hamburger: bacon, ham, turkey or sausage. Anonymous

HOMEMADE SAUSAGE

5 lb. ground beef 1 tsp. liquid smoke 5 Tbsp. Morton Tender Quick salt 2 Vz tsp. garlic salt 3 tsp. cracked black pepper 2 Vz tsp. mustard seed

Mix all ingredients; refrigerate for 3 days. Stir once each day. On third day, mix well again; shape into 4 rolls, 10 to 12 inches long. Wrap rolls in cheesecloth. Bake on broiler pan at 225° for 8 hours. Peel cheesecloth off. Anonymous

ROULADEN round steak (enough to serve 3) salt prepared mustard pepper 4 to 6 slices bacon flour (for dredging) chopped onion

Pound round steak thin. Trim off all fat and remove bone from meat. Fry fat in skillet to render. Spread each strip of meat with mus tard. Add a strip of bacon and top with chopped onion. Roll into bun dles and secure with round wooden toothpicks. Season bundles with salt and pepper; dredge in flour. Brown meat in prepared fat, adding more shortening, if needed. A good brown crust adds to the flavor of this meat, so don't hurry this process. When all bundles are brown,

220098 — 21 — MEATS, POULTRY & SEAFOOD add about 1 cup of water (or beef broth) to the skillet. Cover and sim mer or bake at 325° for lVitol hours or until meat is tender. Add water or broth to pan as necessary. Laura M. Bass North Vernon, IN

MARY SPAIN'S BARBECUED BEEF 2 lb. round steak, cut in 1-inch dash of pepper chunks Vz c. catsup Vz c. chili sauce 4 tsp. brown sugar 1 Tbsp. cider vinegar Vz tsp. salt 1 medium onion, minced VA C. water Mix and let stand for 30 minutes in refrigerator. Cook mixture, covered, about 1 hour or until steak is fork-tender.

CHICKEN SOUFFLE 12 slices Pepperidge Farm bread 1 c. grated sharp cheese 3 c. diced, cooked chicken 6 eggs chicken 2 c. skim milk VA C. mayonnaise Trim crust from Pepperidge Farm bread. Place 6 slices in an oblong buttered glass baking dish. Cover slices with chicken. Spread over this the mayonnaise and cheese. Cover with remaining 6 slices of bread. Beat eggs; add skim milk and pour over sandwiches. Cover with waxed paper and refrigerate overnight. Next day, before baking, spread 1 can cream of mushroom soup over all. Bake for 1 hour in a slow oven (300° to 325°). Let set for 15 minutes before cutting sand wiches to serve. Serves 6. Note: This is very nice for a brunch or luncheon served with a salad and a green vegetable. Only use Pepperidge Farm thin sliced bread. Julia T. Jackson

GOURMET RIBS VA C. orange marmalade VA tsp. pepper VA C. soy sauce dash of hot sauce 2 Tbsp. tomato ketchup 4 lb. country-style spareribs VA tsp. garlic salt -22- MEATS, POULTRY & SEAFOOD Mix ingredients together. Brush on ribs. Place in crock-pot on low heat setting for 8 to 10 hours. Ribs can be marinated in sauce over night, if desired. Margaret Durham

BARBECUED SHRIMP Vz c. minced onion 2 tsp. mustard 3 Tbsp. olive oil 1 Tbsp. Worcestershire sauce 1 c. ketchup 1 tsp. chili sauce 2 Tbsp. brown sugar dash of Tabasco sauce V3 c. lemon juice 2 lb. shrimp, cooked and VA tsp. salt deveined Vz c. hot water 1 lb. bacon Saute onion in olive oil for about 5 minutes. Add next 9 ingredi ents and simmer about 10 minutes. Wrap each shrimp in Vi slice of bacon and place on heatproof platter; cover with sauce. Place about 5 inches from the heat under the broiler. Broil for 5 to 7 minutes, turn ing once. Drain off bacon fat. Serve with additional sauce. Makes 4 to 5 servings. l?/fa Nuckols

PEPPER STEAK 1 Vz lb. round or chunk steak salt and pepper 5 green peppers VA C. soy sauce 3 onions sugar to taste 1 large can tomato sauce 3 tsp. cornstarch Sliver steak, onions and pepper. Brown steak in oil; stir while frying until brown. Put in peppers, onions and tomato sauce. Simmer 15 minutes until peppers are transparent. Mix soy sauce and corn starch; pour into meat mixture. Simmer until the consistency desired. Serve over rice. Margaret I. Durham Altadena, CA

HOT TUNA BUNS 2 regular cans tuna 4 Tbsp. chopped olives 4 Tbsp. chopped onion 4 Tbsp. sweet pickles or pickle 4 hard-boiled eggs relish Vz lb. diced American cheese 4 Tbsp. chopped mango mayonnaise (enough to hold together)

220098 — 23 — MEATS, POULTRY & SEAFOOD Mix up together; fill coney buns and wrap each bun in foil. Place on cookie sheet and put in a 325° oven for about 20 to 25 minutes until cheese melts. Roberta Stokely

GRILLED OR BAKED SALMON salmon (whole or half) salt and pepper Use whole or half salmon. Split and sprinkle salt and pepper both inside and outside of salmon. Wrap in foil and place in pan with a small amount of water. Bake at 375° for 45 minutes to 1 hour. Butter Sauce: 1 stick butter or margarine salt garlic salt parsley flakes While salmon is baking, mix in small saucepan the butter or mar garine, garlic salt, salt and parsley flakes. Simmer. Serve over baked salmon. For extra taste, you may put hot sauce on salmon. Margaret I. Durham Altadena, CA

CHUCK ROAST (Winner Dinner) 1 (3 lb.) chuck roast 2 Tbsp. A.1. sauce Vz envelope onion soup mix 1 (10 Vz oz.) can mushroom soup Just turn on oven to 350°. While preheating, place meat in center of a large piece of heavy-duty Reynolds Wrap in a roasting pan. Brush meat with A.l. sauce. Sprinkle onion soup mix over it. Spread with mushroom soup. Wrap loosely in foil and bake at 350° for 2 Vi to 3 hours or until done. Add vegetables as desired. Roberta Stokely

LOUISIANA SALMON CROQUETTES 1 can red salmon 1 medium white potato, boiled 1 yellow onion, chopped fine and mashed 1 bell pepper 1 egg 2 slices bread 1 tsp. black pepper yellow cornmeal -24- MEATS, POULTRY & SEAFOOD Combine first seven ingredients until well blended. Shape into patties. Coat in cornmeal and fry in hot oil, turning once. Lay on paper towels to drain. Serve hot. Serves 4. Delores Harrison

SWEDISH MEATBALLS 1 lb. ground beef 1 tsp. salt Vz c. dry bread Va tsp. black pepper Vz c. minced onion Vz tsp. Worcestershire sauce VA C. milk 1 (12 oz.) bottle chilli sauce 1 Tbsp. parsley flakes 1 (10 oz.) jar grape jelly Mix first 8 ingredients and shape into 1-inch balls. Brown in skil let; drain off fat. Melt in crock-pot on low chilli sauce and grape jelly. Add meatballs and stir until coated. Simmer for 30 minutes. Makes 5 dozen. Dorothy Summers

MONTGOMERY SPECIAL BEEF AND GRAVY 1 (2 to 3 lb.) round beef steak 1 onion (optional) 1 family size can cream of mushroom soup (no water) Place steak in 9 x 11-inch pan. Cover with soup and onions. Bake in a 325° or 350° oven for 1 to 1 Vi hours (depending on thickness of steak). Rhonda Montgomery

BLUEGRASS BACON CHICKEN 3 slices bacon, diced 1 tsp. paprika 4 whole chicken legs, skinned Vz lb. (8 oz.) mushroom caps, and cleaned cleaned 1 c. seasoned flour 5 Tbsp. sour cream 1 small onion, peeled and 1 tsp. chopped fresh chives coarsely chopped juice of VA lemon 1 garlic clove, smashed and salt and pepper chopped Place bacon in frying pan and heat; cook for 4 to 5 minutes over medium heat. Remove bacon and set aside; leave fat in pan. Dredge chicken with flouran d add legs to bacon fat. Cook for 4 minutes each

220098 — 25 — MEATS, POULTRY & SEAFOOD side over medium heat. Add onion and garlic to pan; mix well and season with paprika. Cover and cook for 12 minutes over low heat. Add mushrooms and replace bacon in pan; cover and continue cook ing for 5 to 6 minutes over low heat, depending on size of legs. Remove pan from heat and mix in lemon juice. Replace pan on stove top over very low heat. Add sour cream and chives; season generously. Mix until well blended. Serves 4. Sherri Rogers

TRIPLE DIPPED CHICKEN chicken breast Lawry pepper mix flour and bread crumbs garlic salt Lawry seasoned salt 5 to 6 eggs

Beat eggs; add Lawry seasoned salt/pepper mix (to taste). Mix flour, bread crumbs, Lawry seasoned salt/pepper mix and garlic salt. Dip chicken breast in flourmixture , then egg mixture, back to flour, to egg and back to flour. Place chicken in thin layer of hot Crisco (or favorite shortening/oil). Add thin layer of sliced onion. Cook on low. Flip until done. Note: Veal chops may be substituted for chicken breast. Howard J. Lovinger

BEEF BRISKET

3 to 4 lb. beef brisket 2 to 3 Tbsp. water Lawry seasoned salt ketchup garlic salt allspice onions Sweet 'N Low 2 pkg. Lipton onion soup mix

Fat side up, pierce top of meat; cover entire brisket with Lawry seasoned salt and garlic salt, also with thinly sliced onion. In roaster pan, put in quarter inch of water. Place brisket in pan. Mix the Lipton onion soup, water, ketchup, allspice and Sweet 'N Low. Cover top of brisket (mixture will be thick). Cover pan; bake at 325° for 1 hour per each pound. Howard J. Lovinger -26- MEATS, POULTRY & SEAFOOD PARSLIED MEAT LOAF (Low-Fat) 2 lb. ground round Vz tsp. salt 1 VA C. regular oats (uncooked) Vz tsp. dried whole thyme 1 c. chopped fresh parsley Vz tsp. black pepper VA C. chopped onion VA tsp. ground allspice VA C. frozen egg substitute, Vs tsp. ground nutmeg thawed Vs tsp. ground red pepper 2 Tbsp. chopped green pepper vegetable cooking spray 1 large clove garlic, minced VA C. catsup Combine first 13 ingredients in a large bowl; stir well. Shape mixture into a 9 x 5-inch loaf. Place loaf in a roasting pan coated with vegetable cooking spray. Bake at 350° for 1 hour and 15 minutes. Spread catsup evenly over meat loaf; bake an additional 5 minutes. Remove from oven; let stand for 5 minutes before serving. Euvilous Goldsmith

RANCHER PORK CHOPS (Low-Fat) 1 Vz lb. lean boneless center cut 1 (4 oz.) can chopped green loin pork chops (3/4-inch thick) chiles, drained 1 c. chopped onion 2 cloves garlic, minced 1 (14 Vz oz.) can no salt added VA tsp. salt whole tomatoes, drained and chopped Trim fat from chops. Coat a large nonstick skillet with vegetable cooking spray. Place over medium-high heat until hot. Add onion; saute until tender. Add tomatoes and remaining ingredients; stir well. Add chops to skillet, spooning vegetable mixture over chops. Cover; reduce heat and simmer 25 minutes or until chops are tender. Rosemary Goldsmith

220098 — 27 — MEATS, POULTRY & SEAFOOD

-YOUR FAVORITE RECIPES- Recipe Page Number

-28- T ** \tegje\ables How To Can Vegetables POINTS ON PACKING petcock or take off weighted gage. Raw pack. - Pack cold raw vegetables Unfasten cover and tilt the far side up so (except corn, lima beans, and peas) steam escapes away from you. Take jars tightly into container and cover with from canner. boiling water. HOW TO CHECK CANNING JARS Hot pack. - Preheat vegetables in water or steam. Cover with cooking liquid or The first step in home canning should boiling water. Cooking liquid is recom take place long before food and equip mended for packing most vegetables ment are assembled and ready to go. because it may contain minerals and Jars and other supplies should be vitamins dissolved out of the food. checked prior to the canning session. In Boiling water is recommended when that way, you can replace damaged cooking liquid is dark, gritty, or strong- supplies and purchase new ones to avoid flavored, and when there isn't enough costly delays or inconvenience. cooking liquid. Here are some tips to help you. Choosing mason jars. Jars manufac PROCESSING IN A PRESSURE OANNER tured especially for home canning geneti Use a steam-pressure canner for cally are called mason jars and must be processing all vegetables except toma used when preserving. They are designed toes and pickled vegetables. with a specially threaded mouth for Directions. - Follow the manufacturer's proper sealing with mason lids. So, can directions for the canner you are using. with standard mason jars only. Here are a few pointers on the use of any Preparing glass Jars. Check all jars, steam-pressure canner: rings, and lids carefully. Discard any •Put 2 or 3 inches of boiling water in with nicks or cracks in top sealing edge the bottom of the canner; the amount of and threads that may prevent airtight water to use depends on the size and seals. Rings should be free of dents or shape of the canner. rust. Select the size of closures - •Set filled glass jars or tin cans on rack widemouth or regular - that fits your jar. in canner so that steam can flow around Wash jars in hot, soapy water and rinse each container. If two layers of cans or well. Then place in boiling water for jars are put in, stagger the second layer. 10-15 minutes. Keep jars in hot water Use a rack between layers of glass jars. until ready to use. Boil lids according to •Fasten canner cover securely so that package directions. no steam can escape except through vent Closing glass Jars. Always wipe jar rim (petcock or weighted-gage opening). clean after food product is packed. Place •Watch until steam pours steadily from lid on jar with button side up. Screw vent. Let it escape for 10 minutes or more rings on firmly, but don't force. Do not to drive all air from the canner. Then re-tighten rings after processing or close petcock or put on weighted gage. cooling. •Let pressure rise to 10 pounds (240 A new lid that snaps down and clicks as degrees F.) The moment this pressure is the jar cools, providing visible proof of reached start counting processing time. sealing, called Magic Button (R) is made Keep pressure constant by regulating by Owens-Illinois. Its read button pops heat under the canner. Do not lower up when the seal is broken. The Magic pressure by opening petcock. Keep Mason jars that go with the special lids drafts from blowing on canner. have metric measurements as well as •When processing time is up, remove customary U.S. measurements molded on canner from heat immediately. the side. With glass Jars, let canner stand until Jar transfer. Use jar lifter or long- pressure is zero. Never try to rush the handled canning tongs to transfer jars to cooling by pouring cold water over the and from canner safely. Place hot jars on canner. When pressure registers zero, rack or towel, allowing 2-inches of air wait a minute or two, then slowly open space on all sides for jars to cool evenly. Copyright © 1978 Fundcraft Publishing, Inc. VEGETABLES

HUNGARIAN CABBAGE 2 slices bacon 2 qt. coarsely shredded cabbage VA tsp. salt pepper (if desired) 2 Tbsp. vinegar 2 Tbsp. water

Fry bacon until crisp; remove from pan. Add remaining ingredi ents to fat in pan. Cover tightly and cook over low heat, stirring occa sionally, 20 to 25 minutes. Cabbage should be tender, but crisp. Sprin kle bacon over top before serving. Mrs. Kerry Harrison

BROCCOLI AND LIMA BEANS 1 pkg. Lipton onion soup mix 1 (10 oz.) can lima beans 1 (10 oz.) pkg. frozen broccoli 1 can mushroom soup 2 c. Rice Krispies 1 c. sour cream 1 can water chestnuts Vz stick margarine

Cook broccoli and lima beans according to directions; drain. Undercook slightly. Mix onion soup, sour cream, mushroom soup and water chestnuts; add to vegetables. Pour into buttered casserole dish. Top with Rice Krispies and butter. Bake at 350° for 30 minutes. Doris Smith

BROCCOLI AND CHEESE 1 pkg. broccoli pieces Vz stick butter 6 slices American cheese, broken Boil broccoli pieces to directions; drain well. Put back in pan. Add cheese and butter. Toss until cheese and butter are melted. Howard J. Lovinger

SPINACH AND CREAM CHEESE 1 pkg. frozen chopped spinach chopped dried onions 1 small pkg. cream cheese garlic salt

220098 -29- VEGETABLES Boil spinach as directed; drain well. Put back in pan. Add cream cheese. On low heat, let melt. Add dried onions and very little garlic salt. Howard J. Lovinger

COUNTRY-STYLE GREEN BEANS Vz lb. smoked turkey wing 1 tsp. salt (optional) 3 lb. fresh snap beans 1 tsp. ground white pepper 1 medium size yellow onion, 6 medium size white potatoes, chopped peeled and diced Place turkey wing in medium size stockpot; cover with water. Simmer 30 minutes; after that add green beans with onions, salt and pepper. Cover and cook for 35 minutes. Add potatoes and cook until potatoes are tender, about 15 more minutes. Euvilous Goldsmith

-EXTRA RECIPES-

-30- •=* r ft?tads,3VAVs, 9 ves & Posing

I7< « J Baking Tips

COMMON PROBLEMS CAUSES OF PROBLEMS [Common Failures] [Causes of Failures] Biscuits Rough biscuits Insufficient mixing Dry biscuits Baking in to slow an oven and handling too Uneven browning much Cooking in dark surface pan, too high a temperature and rolling the dough too thin

Breads (yeast) Over-rising or cooking at too low a Porous bread temperature Crust is dark and blisters just under the crust Under-rising Bread does not rise Over-kneading or using old yeast Bread is streaked Under-kneading and not kneading evenly Bread bakes unevenly Using old, dark pans, too much dough in pan, crowding the oven shelf or cooking at Cakes too high a temperature Cracks and uneven surface Too much flour, too hot an oven and sometimes from cold oven start Dry cakes Too much flour, too little shortening too much baking powder or cooking at too low a temperature Heavy cakes Too much sugar or baking too short a period Sticky crust Too much sugar Coarse grained cake Too little mixing, too much shortening, too much baking powder, using shortening too soft, and baking at too low a temperature Fallen cakes Using insufficient flour, under baking, too much sugar, too much shortening or not enough baking powder Uneven color Cooking at too high a temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans Uneven browning Not mixing well Cookies Uneven browning Not using shiny cookie sheet or not allowing at least 2 inches on all sides of cookie sheets in oven Soggy Cookies Cooling cookies in pans instead of racks Excessive spreading of cookies Dropping cookies onto hot cookie sheets; not chilling dough; not baking at correct Muffins temperature Coarse texture Insufficient stirring and cooking at too low a temperature Tunnels in muffins, peaks in Overmixing center and soggy texture Pies Pastry crumbles Over-mixing flour and shortening Pastry tough Using too much water and over-mixing the dough Pies do not brown Bake at constant temperature (400-425 (fruit or custard) degrees ) in Pyrex or enamel pie pan Copyright © 1978 Fundcraft Publishing, Inc. BREADS, ROLLS, PIES & PASTRIES

WHOLE-WHEAT BREAD 1 Vz c. water 3 c. whole-wheat flour 1 c. cottage cheese (small curd) 2 Tbsp. sugar VA C. honey 2 tsp. salt Vz c. butter or margarine 2 pkg. dry yeast 4 c. flour 1 egg Heat water, cottage cheese, honey and butter until warm. Blend 2 cups flour, 1 cup whole-wheat flour, sugar, salt, yeast and egg in bowl. Then mix in warm mixture. Blend for 2 minutes. Stir in rest of flour. Knead for 2 minutes. Put in greased bowl. Let rise 45 min utes to 1 hour, covered. After rising, punch down and shape into loaves. Cover; let rise 45 minutes to 1 hour. Bake at 350° for 40 to 50 minutes in loaf pans. When done, rub butter over tops of loaves. Re move from pans and place across open end of pans or on cooling racks. Makes 2 loaves. Margaret I. Durham Altadena, CA

OATMEAL SESAME BREAD Each of the 3 loaves of this delightful bread is about the size of a large orange and each is marked into 6 wedges to be broken apart by guests. It is fine eating, moist and flavored with 1 Vi cups of oat meal. The bread is brushed with egg white and dipped into a bowl of sesame seed before it goes into the oven. It makes a handsome, though small, loaf. 1 Vz c. rolled oats 1 Tbsp. salt 2 Vz to 3 c. all-purpose flour 2 Tbsp. butter (room (approximately) temperature) 1 pkg. dry yeast 1 Vz c. hot tap water (120° to 2 Tbsp. sugar 130°) Topping: 1 egg white 3 Tbsp. sesame seed 1 Tbsp. water In a large mixing bowl, measure the rolled oats and 1 cup all- purpose flour; stir in yeast, sugar, salt, butter and water. Beat with

220098 — 31 — BREADS, ROLLS, PIES & PASTRIES an electric mixer at medium speed for 2 minutes or for an equal length of time with a wooden spoon. Bake on 1 baking sheet, greased or Tef lon. Makes 3 small round loaves. Preparation Time: 15 minutes. Edith Webster Indianapolis, IN

PRETZEL PIE

1 Vz c. crushed pretzels 1 small pkg. Philadelphia cream VA C. oleo cheese 2 Tbsp. sugar 2 (10 oz.) pkg. frozen 2 c. boiling water strawberries 1 (6 oz.) pkg. strawberry jello 1 c. powdered sugar 1 (8 oz.) carton Cool Whip Bake pretzels, oleo and sugar in pan at 350° for 10 minutes. Let cool. Allow jello to start to set. Mix all ingredients with jello. Pour on top in a 9 x 12-inch dish. Serves 10. Doris Smith

BUTTERMILK PANCAKES

2 c. buttermilk 2 tsp. baking soda 2 eggs, separated 2 tbsp. sugar 2 Tbsp. melted butter 1 tsp. salt 2 c. sifted flour In bowl, blend buttermilk, egg yolks and melted butter. Sift dry ingredients into liquid mixture. Beat egg whites stiff, but not dry. Fold gently into batter. Fry 4-inch cakes on hot griddle, turning once. Serve with honey or syrup or favorite topping. Joy M. Clay

CHESS PIE 1 Vz c. sugar 5 eggs % lb. butter 5 Tbsp. water 1 Tbsp. flour 1 Tbsp. meal 1 tsp. vanilla Mix flour and meat with sugar. Add water and 2 whole eggs; add 3 egg yolks, which have been beaten together. Add slightly melted -32- BREADS, ROLLS, PIES & PASTRIES butter. Use the remaining 3 stiffly beaten egg whites for meringue. Bake slow. Clara S. Hughes

ZUCCHINI BREAD

3 eggs 1 tsp. salt 2 c. sugar 1 tsp. soda 2 c. grated or shredded young Vz tsp. baking powder zucchini (raw and peeled 1 Tbsp. cinnamon 1 c. oil 1 c. raisins 1 Tbsp. vanilla 1 c. nuts 3 c. flour Beat eggs until light and fluffy; slowly add sugar and beat well. Add oil and vanilla; beat to mix. Add zucchini. Sift dry ingredients together and add, beating well the entire time. Fold in raisins and nuts. Bake at 325° for 1 hour. Mrs. June Johnson

CHERRY COBBLER 1 c. self-rising flour 1 stick margarine 1 c. sugar 1 can cherry pie filling 1 c. milk Melt margarine in 9 x 9-inch pan. Mix sugar, flour and milk together. Pour over margarine. Pour cherry pie filling over mixture. Bake at 350° for 40 minutes (more or less). Mrs. June Johnson

PECAN PIE 1 c. white corn syrup 1 c. brown sugar 3 eggs, slightly beaten 1 tsp. vanilla Vz tsp. salt Vz c. melted butter Pour into a 9-inch unbaked pie shell. Sprinkle 1 heaping cup pecans over top. Take the back of a spoon and try to cover pecans with the mixture. Bake for 45 minutes in a 350° oven. If it seems to be get ting too dry, place a piece of foil over top loosely. Mrs. June Johnson

220098 — 33 — BREADS, ROLLS, PIES & PASTRIES OVERNIGHT PANCAKES 2 c. flour 1 Tbsp. sugar 1 tsp. baking powder 2 c. buttermilk 1 egg 1 tsp. baking soda 1 tsp. salt 2 tsp. warm water Mix first 6 ingredients; cover and let set overnight. (Does not need to be refrigerated.) Next morning, dissolve baking soda and warm water. Mix this mixture with the first mixture and fry. Geneva Adaway

PECAN PIE 3 eggs Vb c. melted butter % c. sugar 1 c. dark corn syrup VA tsp. salt 1 c. pecan halves Heat oven to 375°. Beat eggs; add sugar, salt, melted butter and corn syrup together with rotary beater. Mix in pecans. Pour into pas try lined pie pan. Bake for 40 to 50 minutes or until set and pastry is nicely browned. Roberta Stokely

BANANA NUT BREAD Vz c. Crisco 2 eggs 1 c. sugar 2 bananas 2 c. flour 1 tsp. baking soda Vz c. nuts Cream Crisco and sugar together. Sift together flour and baking soda. Be sure bananas are dead ripe (almost black). Mash well. Add mashed bananas to creamed Crisco and sugar mixture. Add dry ingre dients; last, fold in nuts. Bake in well-greased loaf pan. Bake at 350° for 1 Vi hours. Roberta Stokely

LEMON LUSCIOUS PIE 1 baked 9-inch pie shell VA C. lemon juice 1 c. sugar 3 unbeaten egg yolks 3 Tbsp. cornstarch 1 c. milk VA C. butter 1 c. sour cream 1 Tbsp. grated lemon rind -34 BREADS, ROLLS, PIES & PASTRIES Combine sugar and cornstarch; add butter, lemon rind, lemon juice and egg yolks. Stir in milk; cook over medium heat, stirring con stantly until thick. Let cool. Fold in sour cream. Spoon into baked shell. Chill at least 2 hours. Serve with whipped topping. Makes 6 to 8 servings. Rita Nuckols

CHOCOLATE CHIP PIE Vz c. flour 1 tsp. vanilla 1 c. sugar 1 c. chocolate chips Vz c. butter 1 c. pecan nuts 2 eggs, slightly beaten Beat together the flour, sugar, butter, eggs and vanilla. Stir in chocolate chips and nuts. Bake at 325° for 30 minutes. Correspondence of Elizabeth Robinson.

PUMPKIN NUT BREAD 2 c. canned pumpkin (9 oz.) 4 eggs 3 c. sugar % c. water 3 c. unsifted flour VA C. raisins 2 tsp. soda 1 c. chopped nuts 1 Vz tsp. cinnamon 1 c. oil 1 tsp. nutmeg Mix all together; pour into four 1-pound coffee cans. Be sure to grease and flour cans well. Fill each can about Vi full. Bake for 1 hour at 350°. Freezes very well. Cassandra Sanders

GREEN TOMATO PIE 3 large or 5 medium green 1 VA tsp. ground nutmeg or mace tomatoes, halved and cut in VA VZ C. light corn syrup wedges grated rind of 1 lemon 1 tsp. salt 2 Tbsp. lemon juice Vz c. sugar 1 Tbsp. butter or margarine Vz c. cornstarch Prepare crust and line one 9-inch pie pan. Sprinkle tomato wedges with salt; set aside. Mix sugar, cornstarch and nutmeg in small saucepan. Stir in corn syrup, lemon rind and lemon juice. Cook over

220098 — 35 — BREADS, ROLLS, PIES & PASTRIES medium heat, stirring constantly, until mixture boils. Remove from heat. Drain liquid from tomatoes; arrange in pie pan. Pour corn syrup mixture over tomatoes. Dot with butter. Cover pie with top crust; seal and flute edge. Make several slashes in top of crust to permit steam to escape. Bake in a 425° oven for 40 to 45 minutes or until tomatoes are tender. Serve hot or cold. Makes one 9-inch pie. Note: For a juicier pie, use slightly pink tomatoes. Rita Nuckols Indianapolis, IN

OATMEAL PIE

2 eggs, beaten VA C. oatmeal VA C. sugar (white or brown) Vz c. coconut Vz stick butter or margarine 1 tsp. vanilla % c. white syrup

Mix ingredients together; put in a frozen pie crust and scatter broken pieces of pecans over the top. Makes 1 pie. Bake at 375° for 40 minutes. If you don't care for coconut, substitute chopped nuts. Use regu lar oats; the quick oats will do and the crust is up to you. Frozen pie shells save time. Mrs. DeCota Cosby North Vernon, IN

MILLIONAIRE PIE

2 c. powdered sugar 2 baked pie shells 1 stick softened margarine 1 c. heavy cream 1 large egg Vz c. chopped nuts VA tsp. salt 1 c. crushed pineapple VA tsp. vanilla

Cream sugar and margarine; add egg, salt and vanilla. Mix until fluffy. Spoon evenly into pie crust and chill. Whip cream until stiff. Blend in drained pineapple and nuts. Spoon on top of egg mixture and chill. Makes two 8-inch pies. Mrs. DeCota Cosby North Vernon, IN -36- BREADS, ROLLS, PIES & PASTRIES POTATO DOUGHNUTS 1 pkg. dry yeast VA C. mashed potatoes (may use VA C. warm water instant potatoes) 1 c. milk, scalded 2 eggs, beaten VA C. shortening 5 or 6 c. sifted flour VA C. sugar 2 lb. confectioners sugar 1 tsp. salt 12 Tbsp. water 2 tsp. vanilla extract Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Grad ually add enough flourt o make soft dough. Turn onto floured surface. Knead until smooth and satiny. Place in lightly greased bowl; turn over to grease top. Cover; let rise in a warm place until doubled (1 to 1 Vz hours). Roll to %-inch thickness; cut with doughnut cutter. Cov er; let rise until doubled (about 30 minutes). Meanwhile, stir confec tioners sugar, water and vanilla together (mixture will look like very thick cream). Fry in deep hot fat (375°). Drain on absorbent paper. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set. Makes about 3 dozen. Laura M. Bass North Vernon, IN

PONDER'S PIE 2 baked pie crusts VA C. chopped pecans 1 can Eagle Brand condensed 1 large can crushed pineapple milk 1 (8 oz.) carton Cool Whip VA C. lemon juice Blend Eagle Brand milk and lemon juice. Fold in Cool Whip. Fold in well drained pineapple and pecans. Turn into pie shells; freeze or refrigerate overnight. Thaw before serving if frozen. Top with unsweetened whipped cream. Serves 12 to 16 people. Unused por tions may be refrozen. Laura M. Bass North Vernon, IN

PECAN PIE 2/z c. sugar 1 c. dark corn syrup 3 eggs, well beaten 1/3 c. melted butter or oleo dash of salt

220098 — 37 — BREADS, ROLLS, PIES & PASTRIES Combine sugar and eggs, beating until creamy. Blend in salt, corn syrup and butter; stir very well. Then stir in pecans. Pour in pie shell. Bake for 50 minutes at 350°. Correspondence of Ms. Elizabeth Robinson.

CHESS PIE

1 stick butter 1 Tbsp. vinegar 2 c. sugar Vz c. sweet milk 5 whole eggs 1 tsp. vanilla 1 Tbsp. cornmeal

Mix all ingredients; put in unbaked shell. Bake for 30 minutes at 350°. Correspondence of Ms. Elizabeth Robinson.

PUMPKIN PECAN PIE

VA C. brown sugar 2 eggs, slightly beaten Vz tsp. salt 1 (16 oz.) can pumpkin 1 Tbsp. flour 1 c. evaporated milk Vz tsp. cinnamon Vz c. water VA tsp. ginger 1 unbaked 9-inch pie shell Vs tsp. nutmeg

Thoroughly mix together the sugar, salt, flour and spices. Add eggs and pumpkin; mix until well blended. Stir in milk and water. Stir until well blended. Pour into unbaked shell. Bake in a preheated 450° oven for 10 minutes. Reduce heat to 350° and bake 30 minutes longer. Remove pie and cover with Pecan Topping. Return to oven and bake 30 minutes longer at 350° or until a knife blade inserted in the center of the pie comes out clean.

Pecan Topping:

2 Tbsp. butter VA C. chopped pecans VA C. brown sugar

Melt butter and sugar in saucepan; add pecans and mix well. Spoon over partially baked pie and proceed. Juanita Babb -38- BREADS, ROLLS, PIES & PASTRIES MAYONNAISE ROLLS 2 c. self-rising flour VA C. mayonnaise 2 Tbsp. sugar 1 c. milk Mix ingredients well. Roll out on well floured board. Make into 8 large rolls. Bake at 350° until golden brown. Margaret I. Durham Altadena, CA

APPLE PIE IN BAG 1 unbaked 9-inch pie shell Vz c. soft butter 1 c. granulated sugar 2 Vz lb. apples Vz c. plus 2 Tbsp. flour Vz tsp. nutmeg or cinnamon Vz tsp. lemon juice Make pastry and place in pie pan. Wash, pare and quarter apples. Mix in bowl the apple chunks with Vz cup sugar, 2 tablespoons flour and spices, coating each slice. Fill pie shell and then sprinkle with lemon juice. Thoroughly mix Vi cup flour, Vi cup sugar and the butter into paste; spread over top of apples. Place in paper bag; close and place in oven and bake for 1 hour or until done and nicely browned. Remove and bake for 1 minute out of bag. Heat oven to 400°. This is from the kitchen of Grace Babb's Grandmother.

DANG GOOD PIE 6 eggs 2 tsp. vanilla 2 large cans pineapple, drained Vz lb. margarine 2 Vz c. sugar 1 c. coconut Melt margarine; add sugar and pineapple. Beat eggs slightly; add coconut and vanilla. Mix well. Pour into unbaked pie shell. Bake in moderate oven until done. Dora Pritchett North Vernon, IN

NEVER-FAIL REFRIGERATOR ROLLS 1 pkg. yeast (dry) Vz c. shortening (unmelted) Vz c. lukewarm water 2 c. lukewarm water VA Tbsp. sugar 1 Vz Tbsp. salt 1 egg 7 or 8 c. flour Vz c. sugar

220098 39- BREADS, ROLLS, PIES & PASTRIES Soak yeast and VA tablespoon sugar in Vi cup lukewarm water for Vi hour. Cream egg, Vi cup sugar and shortening; add 2 cups luke warm water, salt and yeast mixture. Stir and gradually add flour. Mix and work with hands. Let stand overnight in refrigerator. Place well- greased waxed paper over dough before storing, 3 hours before baking. Shape into rolls. Bake in a 400° oven about 15 to 20 minutes. Dora Pritchett

BUTTERMILK PIE

Vz c. butter pinch of salt 2 c. sugar 1 c. buttermilk 3 eggs Vz c. chopped pecans 2 tsp. vanilla 1 unbaked 9-inch pie shell 3 Tbsp. flour

Beat the butter until creamy; gradually beat in sugar. Add eggs, one at a time, beating after each addition. Blend in vanilla. Stir together flour and salt; gradually add to egg mixture. Stir in butter milk. Sprinkle pecans on bottom of unbaked pie shell; pour buttermilk mixture over nuts. Bake in a 350° oven for 1 to 1 Vi hours or until knife inserted in the center comes out clean.

MOCK APPLE PIE

36 Ritz crackers grated rind of 1 lemon 2 c. water butter or margarine 2 c. sugar cinnamon 2 tsp. cream of tartar pastry for 2-crust 9-inch pie 2 Tbsp. lemon juice

Note: No apples are needed. Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add juice and rind. Cool; pour syrup over crackers. Dot generously with butter or margarine; sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in a preheated 425° oven for 30 to 35 minutes or until crust is crisp and golden. Serve warm. Cut into 6 or 8 slices. Gertrude Avant -40- BREADS, ROLLS, PIES & PASTRIES BORDEN HOLIDAY EGG NOG PIE

2 (4 serving) pkg. Jell-0 vanilla 1 Tbsp. light rum or rum flavoring pudding and pie filling (optional) 2 c. Borden eggnog Vs tsp. ground nutmeg 1 Vz c. milk 1 baked 9-inch pie shell, cooled Combine pudding mix, egg nog, milk and nutmeg in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat; add rum and cool for 5 minutes, stirring twice. Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours. Garnish with whipped topping and nutmeg or chopped candied fruits or pecans. You may top with prepared Dream Whip topping. Alice Jenkins

PUMPKIN BREAD

Vz c. shortening 2/z c. water 1 can or 2 c. pumpkin 3 1/b c. all-purpose flour Vz tsp. baking powder 1 Vz tsp. salt 2 tsp. baking soda 1 tsp. cloves 1 tsp. cinnamon % c. raisins or dates, chopped % c. nutmeats, finely chopped fine 4 eggs

Cream shortening and sugar. Add pumpkin and water. Sift dry ingredients. Add to mixture and stir to mix. Stir in raisins. Pour in two 1-quart size loaf pans. Bake at 350° for 1 hour. Makes 2 loaves. Josie Taylor

APPLESAUCE OR BANANA BREAD

1 c. Crisco 1 tsp. vanilla 2 c. sugar 4 eggs 4 c. flour 1 Vz c. applesauce or bananas 1 tsp. baking powder VA C. black walnuts

Cream shortening and sugar. Mix all dry ingredients and add to mixture, alternating with eggs and applesauce. Add walnuts and vanilla. Pour in loaf pans. Bake for 1 hour in a 300° oven. Josie Taylor

220098 — 41 — BREADS, ROLLS, PIES & PASTRIES CHOCOLATE SURPRISE 2 graham or regular pie shells 1 small pkg. cream cheese 1 c. Cool Whip 1 box (small) chocolate instant 1 c. powdered sugar pudding Mix Cool Whip, powdered sugar and cream cheese together until smooth. Spread in pie shells. Mix pudding as directed. Spread over cream cheese mix. Top with Cool Whip. Chill until firm. Patty Cummings

CHESS PIE 4 Tbsp. flour 2 eggs 1 Vz c. sugar 1 c. condensed milk 1 stick butter 2 Tbsp. vanilla Mix flour, sugar and softened butter. Mix well and add eggs, one at a time. Add milk and vanilla. Bake in preheated oven at 450° for 15 minutes. Then turn heat down to 325°; continue to bake until firm. Hannah Poindexter

CUSTARD PIE 4 eggs VA tsp. nutmeg Vz c. sugar 2 % c. scalding hot milk Vz tsp. salt 1 tsp. vanilla (optional) Beat eggs slightly with rotary beater. Add remaining ingredients and beat until well combined. Pour into pastry lined pan. Bake in 450° oven for 15 minutes; reduce heat to 350° and bake for 25 to 30 minutes longer. Custard is done when a silver knife is inserted. Margaret Durham

OATMEAL BREAD 2 c. rolled oats 1 Tbsp. sugar 3 c. boiling water Vz c. sugar Vz c. shortening 2 tsp. salt 2 cakes yeast % c. nut meats 1 c. lukewarm water white flour Scald oats with boiling water; add shortening and cool. Dissolve yeast in lukewarm water with the one tablespoon sugar. Add to cooled -42- BREADS, ROLLS, PIES & PASTRIES oats and add rest of ingredients using enough white flour to make quite a stiff dough. Shape into loaves; put into a greased pan and let double in bulk. Bake in a moderately hot oven for 1 hour at 380°. Margaret Durham

6-WEEK MUFFINS (Keeps 6 Weeks in Refrigerator) 1 box Raisin Bran (15 oz.) 2 tsp. salt (may use less) 3 c. sugar 4 beaten eggs 5 c. flour 1 c. melted margarine 1 tsp. baking soda 2 tsp. vanilla 1 Tbsp. pumpkin pie spice 1 qt. buttermilk Mix Bran, sugar, flour, soda, spice and salt in a very large bowl. Add eggs, shortening, vanilla and buttermilk. Mix well. Store in cov ered container in fridge. To bake, fill muffin cups 2A full. Bake at 400° for 17 minutes. JoAnn Hurst

JUST LIKE RED LOBSTER'S CHEESE GARLIC BISCUITS 2 c. biscuit baking mix VA C. melted margarine or butter % c. milk VA tsp. garlic powder Vz c. shredded Cheddar cheese Preheat oven to 450°. Stir together baking mix, milk and cheese to get a soft dough. Beat vigorously with a wooden spoon, about 30 seconds. Drop dough by spoonfuls onto a ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown. Meanwhile, stir together melted butter and garlic powder. Brush over biscuits as soon as they are done. Serve warm. Makes 10 to 12 biscuits. Carilyn Oliver

BANANA-NUT MUFFINS Vz c. (1 stick) butter or margarine, 1 tsp. salt softened 1 tsp. baking powder 1 c. granulated sugar Vz tsp. baking soda 2 large eggs 1 c. buttermilk 2 large ripe bananas, mashed Vz c. chopped pecans 2 c. all-purpose flour 1 tsp. vanilla extract

220098 -43 BREADS, ROLLS, PIES & PASTRIES Preheat oven to 400°. Grease (or use paper liners) 12 standard size muffin pan or cups. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter. It should not be com pletely smooth. Spoon batter into prepared pan, filling 2A full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin pan (cups) to a wire rack to cool slightly. Turn out onto rack. Serve warm. Kim Wood

HOT WATER PIE CRUST 1 c. lard or Crisco Vz tsp. salt Vz c. hot water 3 c. flour Pour hot water over lard or Crisco. Add salt. Stir in flour. Place in refrigerator to chill. Then roll out. Hannah Poindexter

SWEET MOUNTAIN ROLLS 1 c. milk Vz c. warm water Vz c. shortening 1 pkg. dry yeast 2 tsp. salt 2 eggs 1 c. mashed potatoes 5 to 6 c. sifted flour VA C. sugar Scald milk; stir in hot mashed potatoes, shortening, sugar and salt. Let stand until lukewarm. Measure water into large mixing bowl. Sprinkle in yeast. Stir until dissolved. Stir together lukewarm pota toes and milk mixture. Beat eggs thoroughly for a minute; add 1 Vi cups flour. Beat well. Cover and let stand in a warm place until full of bubbles, about 1 hour. Stir in remaining flour and any extra needed to make a fairly stiff dough. Turn out on a floured surface; knead until smooth and elastic. Place in greased mixing bowl; cover and refriger ate. Grease top of dough. One and one-half hours before serving, remove from refrigerator. Roll out to Vi-inch thickness; cut with bis cuit cutter. Let rise for one hour. Bake in 400° oven for 20 minutes. Rachel Bateman New Bethel Baptist Church -44- BREADS, ROLLS, PIES & PASTRIES FROZEN FLUFFY STRAWBERRY PIE 2 Vz c. flaked coconut, toasted 2 Vz c. fresh or thawed frozen Ak c. margarine or butter, melted unsweetened strawberries, 1 (3 oz.) pkg. cream cheese, mashed or pureed (about 1 Vz softened c.) 1 (14 oz.) can condensed milk 3 Tbsp. lemon juice (not evaporated) 1 c. whipping cream whipped Combine coconut and margarine; press firmly on bottom and up side to rim of 9-inch pie plate. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pureed strawberries and lemon juice. Fold in whipped cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries, if desired. Return leftovers to freezer. Makes one 9-inch pie. Note: One 9-inch baked pastry shell may be substituted for coco nut crust. Mrs. Margaret J. Durham

CHEESE JALAPENO CORNBREAD 1 Vz c. yellow cornmeal 1 (16 oz.) cream-style com 1 tsp. soda 1 c. buttermilk Vz tsp. salt Vz c. oil 3 eggs 1 Vz c. shredded Cheddar cheese % to Vz c. chopped chili peppers In medium bowl, lightly beat eggs; stir in corn, oil and butter milk. Mix well. Add cornmeal, soda and salt. Mix well. Pour Vi of batter in pan (10-inch greased skillet of 9 x 11-inch baking pan); sprin kle 1 cup cheese and portion of peppers over mixture. Pour rest of bat ter and cover with remainder of cheese and peppers. Bake at 350° for 30 to 40 minutes. Mrs. Margaret J. Durham

OVEN-BAKED HUSH PUPPIES (Low-Fat) % c. yellow cornmeal 14 tsp. garlic powder % c. all-purpose flour % tsp. ground red pepper 2 tsp. baking powder Vz c. evaporated skimmed milk Vz tsp. salt 2 Tbsp. vegetable oil Vz tsp. sugar 3 egg whites, lightly beaten VA tsp. onion powder

220098 — 45 — BREADS, ROLLS, PIES & PASTRIES Combine first 3 ingredients in a bowl, making a well in the center of mixture. Combine milk, oil and egg whites in a small bowl; stir well. Add milk mixture to cornmeal mixture. Add milk mixture to corn meal mixture, stirring until dry. Spoon batter evenly into miniature 1 %-inch muffin pans, coated with vegetable cooking spray, filling 3A full. Bake at 425° for 13 to 15 minutes or until hush puppies are lightly brown. Euvilious Goldsmith

CREAMY LEMON PIE 1 (9-inch) baked pastry shell or Vz c. lemon juice graham cracker crumb crust few drops yellow food coloring 3 egg yolks (optional) 1 (14 oz.) can condensed milk whipped topping or whipped (not evaporated) cream Preheat oven to 350°. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring, if desired. Pour into prepared crust; bake for 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie. Mrs. Margaret J. Durham

-46- r ** i £OU)-CQXOCVC QxsVves Weights, Measures and Equivalents

EQUIVALENTS EQUIVALENTS Dash less than 1/8 teaspoon 1 pound nut meats (chopped) 4 cups A few grains less than 1/8 teaspoon 1 cup noodles 1 V% cups when cooked 1 coffee spoon VA teaspoon legg VA cup 3 teaspoons 1 tablespoon 5 eggs 1 cup 2 tablespoons 1 liquid ounce 9 eggs 1 pound 4 tablespoons VA cup 7-9 egg whites 1 cup 5 tablespoons Vz cup 12-14 egg yolks 1 cup 1 Vi ounce 1 jigger 1 lemon, ave. size 3 tablespoons juice 1/2 J ig&er 1 pony 5-8 medium lemons .1 cup 16 tablespoons 1 cup 1 lemon rind 1 tablespoon, grated 1 cup ... Vi pint 1 orange 2-3 tablespoons juice 2 cups 1 pint 3-4 medium oranges 1 cup juice 2 pints 1 quart 1 orange rind 2 tablespoons, grated 4 cups 1 quart 4 medium tomatoes 1 pound 4 quarts 1 gallon 3 large bananas (skin on) 1 pound 8 quarts 1 peck 2 quarts apples 3 pounds 4 pecks 1 bushel 4 medium potatoes 1 pound 16 ounces 1 pound 1 pound peas, in pod .. 1 cup when shelled 1 pound 454 grams 23 soda crackers 1 cup crumbs 2 pounds, 2 ounces 1 Kilogram 15 graham crackers 1 cup crumbs (1000 grams) 1 pound cornmeal 3 cups 1 cup baking powder .5 V% ounces 1 pound cornstarch .3 cups 1 pound flour all purpose 4 cups cake 4 Vi cups Graham 3 Vi cups 1 pound butter 2 cups A MINERAL PRIMER Vi pound butter 2sticks Mineral Use Best Sources 1 stick butter ...... V% cup or 8 Tbsps. VA pound grated cheese. 1 cup 1 pound cheese 2 2/3 cups Iron For healthy Dried Fruits, 1 pound brown sugar (1 box) 2 Vi cups red blood liver, lean 1 pound confectioners (1 box).... 2 Vi cups cells. peas or 1 pound granulated sugar 2 cups beans, green 1 pound cube sugar 96-160 cubes vegetables, 1 pound seeded raisins 2 Vi cups molasses, 1 pound seedless raisins 3 cups eggs. 1 pound coffee 5 cups yield 40-50 cups of coffee Calcium For strong Cheese, 1 pound rice 2 cups bones and milk, leafy yield 3-4 cups cooked rice teeth greens 1 pound cocoa 4 cups 1 square chocolate 1 ounce Phosphorus For develop Cereals, or 3 tablespoons grated chocolate ment of cheese, eggs, Vi pound healthy milk, meat, marshamllows 16 marshmallows bones and fish, dried 1 pound crab meat 2 cups teeth. peas or 1 pound pitted dates 2 cups beans. 1 pound figs (chopped).... 3 cups

COTTAGE CHEESE AND FRUIT SALAD

1 (11 oz.) can mandarin orange 1 medium banana sections, chilled 1 medium apple 1 (8 oz.) can pineapple chunks lemon juice (juice packed), chilled lettuce Vz c. dry cottage cheese Drain orange sections and pineapple chunks; reserve VA cup of the fruit liquid. In blender container, combine cottage cheese and reserved fruit liquid. Cover; blend until smooth. Slice banana. Core and chop apple. Dip banana slices and chopped apple into lemon juice. Combine all fruits; spoon onto lettuce lined salad plates. Dollop cottage cheese mixture atop. Makes 4 servings at 114 calories per serving.

CAULIFLOWER CASSEROLE

2 (10 oz.) pkg. frozen cauliflower VA c. sliced green onions 1 (10 VA OZ.) can condensed Vz tsp. dried basil, crushed cream of celery soup VA tsp. salt 1 (4 oz.) can mushroom stems dash of pepper and pieces, drained VA c. grated Parmesan cheese Cook cauliflower according to package directions. Drain well. Halve any large pieces. In 2-quart casserole, combine soup, mush rooms, onions, basil, salt and pepper. Carefully stir in cauliflower. Sprinkle Parmesan cheese and paprika atop. Bake, uncovered, in a 375° oven for 25 minutes or until heated through. Makes 8 servings at 58 calories per serving.

LEMON PUDDING CAKE (109 Calories Per Serving)

3 egg whites 1 Vz c. reconstituted nonfat dry VA c. sugar milk VA c. lemon juice 3 egg yolks 2 Tbsp. butter or margarine, 1 tsp. finely shredded lemon peel melted VA c. sifted all-purpose flour 2 Tbsp. sugar -47- LOW CALORIE In a large bowl, beat egg whites with dash of salt on high speed of electric mixer until soft peaks form (tips curl over). Gradually add the VA cup sugar, beating until stiff peaks (tips stand straight). In another bowl, beat egg yolks with lemon peel, lemon juice and butter or margarine. Combine flour and 2 tablespoons sugar; stir along with milk into egg yolk mixture. Fold in egg whites. Pour batter into an ungreased 8 x 8 x 2-inch baking pan. Place in larger pan on oven rack. Pour hot water to a depth of 1-inch into larger pan. Bake in a 350° oven for 35 to 40 minutes. Serve warm or chilled. Makes 9 servings.

CHICKEN CORDON BLEU 4 (4 oz.) skinless, boneless Vz c. all-purpose flour chicken breast halves VA tsp. salt 4 thin slices turkey ham VA tsp. ground black pepper 1 c. (4 oz.) finely shredded 2 egg whites, lightly beaten fat-free Swiss cheese Vz c. fine dry bread crumbs Place each chicken breast half between two pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet to Vi-inch thickness. Remove the plastic wrap. To assemble, place one slice of turkey ham on top of each breast half. Then place VA cup of the cheese in a mound on the center of each. Fold in the short sides, then roll the chicken and turkey ham around the cheese mound. Secure with wooden toothpicks. In a shallow dish, stir together the flour, salt and pepper. To coat the chicken, first roll the bundles in the flour mixture to evenly cover all sides. Then dip the bundles in the egg whites and roll in the bread crumbs. Spray an unheated, large no-stick skillet with no-stick spray. Heat the skillet over medium-low heat. Add the chicken bundles, seam side down. Cook and turn occasionally for 25 to 30 minutes or until the chicken is tender and no longer pink. Remove the toothpicks before serving. Makes 4 servings. Per serving: 301 calories and 4 fat grams. Note: May substitute 98% fat-free ham for turkey ham. JoAnn Hurst

CARROT-PINEAPPLE CONGEALED SALADS 1 (8 oz.) can crushed pineapple 2 c. shredded carrot in juice (unstrained) green leaf lettuce (optional) 1 VA c. unsweetened orange juice VA c. plus 2 Tbsp. pineapple 2 envelopes unflavored gelatin low-fat yogurt 2 Tbsp. sugar vegetable cooking spray -48- LOW CALORIE Drain pineapple, reserving juice; set pineapple aside. Combine reserved pineapple juice and orange juice in small saucepan. Sprinkle gelatin over juice mixture; let stand for 1 minute. Add sugar; cook over low heat, stirring constantly until gelatin and sugar dissolve. Chill gelatin mixture until the consistency of unbeaten egg white. Gently fold pineapple and carrot into gelatin mixture. Spoon mixture evenly into 6 %-cup molds coated with vegetable cooking spray. Cover and chill until firm. Unmold salads onto lettuce; top with 1 tablespoon yogurt. Euvilous Godlsmith

LITE CHEDDAR CHEESE SAUCE

Vz c. (2 oz.) finely shredded VA c. (1 oz.) finely shredded reduced-fat sharp Cheddar fat-free Cheddar cheese cheese 3 tsp. cornstarch VA c. evaporated skim milk

In a small bowl, combine the reduced-fat and fat-free cheeses. Sprinkle with 1 teaspoon of the cornstarch and toss until coated. Set the cheese mixture aside. In a small saucepan, use a wire whisk to stir together 2 tablespoons of the milk and the remaining 2 teaspoons of cornstarch until smooth. Then stir in the remaining milk. Cook and stir the milk mixture over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Reduce the heat to low. Then slowly stir in the cheese mixture. Cook and stir just until melted. Makes 1 cup; 8 servings. This creamy reduced-fat cheese sauce is great on all types of steamed or microwaved vegetables, especially cauliflow er, broccoli, asparagus and baked potatoes. Per two tablespoons: 47 calories and 1 gram of fat. JoAnn Hurst

COCKTAIL PARTY MEATBALLS

VA c. fat-free cottage cheese 6 oz. turkey sausage 2 egg whites 2 Tbsp. minced onions 2 tsp. Worcestershire sauce 2 Tbsp. minced green peppers Vz c. + 2 Tbsp. dry plain bread Vz c. snipped fresh parsley crumbs (optional) 8 oz. ground turkey breast (see VA c. minced celery leaves note) (optional)

220098 -49- LOW CALORIE Spray a cookie sheet with no-stick spray and set aside. In a large bowl, stir together the cottage cheese, egg whites, Worcestershire sauce and Vi cup of the bread crumbs. Stir in the turkey breasts, turkey sau sage, onions and green peppers. Shape the poultry mixture into 32 meatballs. On a sheet of wax paper, combine the parsley, celery leaves and remaining 2 tablespoons bread crumbs. Roll the meatballs in the parsley mixture until coated evenly. If do not use this parsley mixture, may need use a little more bread crumbs. Preheat the broiler. Place meatballs on the prepared cookie sheet. Broil 3 to 4 inches from the heat for 10 to 2 minutes or until browned on all sides and no longer pink in the center, turning occasionally. Makes 32 meatballs, 32 serv ings. Per serving: 28 calories and 1 fat gram. Serve with cocktail toothpicks. Also, may be served with a sauce prepared from your favorite low-fat cream soup. Delicious! Note: To make sure you're buying the leanest ground turkey available, check the label. Look for products made with only turkey breast meat. Many ground turkey products contain the dark meat and the fatty skin. JoAnn Hurst

DARK CHOCOLATE BROWNIES 1 VA c. sugar 2 (4 oz.) jars baby food prunes VA C. unsweetened cocoa powder or 2/z c. unsweetened Vz c. all-purpose flour applesauce Vz c. whole-wheat flour VA C. buttermilk Vz tsp. baking powder 2 tsp. vanilla 7 egg whites % c chopped pecans (or favorite nuts) powdered sugar

Preheat oven to 350°. Lightly spray a 13 x 9 x 2-inch baking pan with no-stick spray. Set aside. In large bowl, stir together the sugar, cocoa, all-purpose flour, whole-wheat flour and baking powder. Set the flour mixture aside. In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the pecans. Pour batter into the prepared pan. Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars. Makes 36 brownies, 36 servings. - 50 LOW CALORIE Oh, so rich, oh so gooey and oh so good! One serving: 80 calories and 2 grams of fat. JoAnn Hurst

CRISPY OVEN-FRIED CHICKEN 2 Vz to 3 lb. chicken pieces, skin Vz c. all-purpose flour removed or 6 skinless, 2 egg whites, lightly beaten boneless chicken breast halves 1 c. cornflake crumbs Preheat the oven to 375°. Lightly spray a cookie sheet with nonstick spray. Set aside. To coat the chicken, first roll the pieces or breast halves in the flour to evenly cover all sides. Then dip the chick en in the egg whites and roll in the cornflake crumbs. Place the coated chicken pieces on the prepared cookie sheet. Bake for 45 to 55 minutes for the chicken pieces or 20 to 30 minutes for the boneless breast halves or until tender and no longer pink. (Do not turn the chicken over dur ing baking.) Makes 6 servings. Contains 226 calories and 2 g. fat per serving. JoAnn Hurst

FAST-TRACK BREAKFAST 2 (8 oz.) containers low-fat VA c. fresh or frozen blueberries blueberry or strawberry yogurt or strawberries 1 VA C. skim milk 3 Tbsp. nonfat dry milk powder 2 tsp. honey In a blender, blend the yogurt, milk, berries, milk powder and honey until smooth. Fruit-flavored yogurt gives this shake its thick and creamy tex ture without contributing unwanted fat. This recipe makes several servings, so you can freeze any leftovers for other mornings. Just pack in single-serving containers to freeze, then allow it to thaw overnight in the refrigerator. Stir well before drinking. Makes 4 servings. Contains 180 calories and 1.5 g. fat per serving. JoAnn Hurst

GARLIC SCAMPI 3 Tbsp. chicken broth, defatted VA tsp. ground black pepper 2 Tbsp. white wine, dry sherry or 3 cloves garlic, minced nonalcoholic white wine 1 Vz lb. jumbo shrimp, peeled and 1 Vz Tbsp. olive oil deveined Vz tsp. salt 2 lemons, cut into wedges Vz tsp. dried oregano

22G0SS - 5 I LOW CALORIE In a large shallow dish, stir together the broth, wine or sherry, olive oil, salt, oregano, pepper and garlic. Add the shrimp and turn them to coat them well. Cover with plastic wrap. Marinate in the refrigerator for 1 Vi to 2 hours. (Do not marinate for longer than 2 hours or shrimp will become tough.) Preheat the broiler. Remove the shrimp from the dish, reserving the marinade. Thread the shrimp onto skewers, leaving a small space between each. Brush the shrimp with the reserved marinade. Broil 4 inches from the heat for 2 min utes. Turn the shrimp over; brush with the marinade and broil for 1 to 3 minutes more or until the shrimp are no longer pink. Serve with the lemon wedges. Makes 4 servings. Contains 223 calories and 7 g. fat per serving. Note: These shrimp also are delicious grilled. Grill them directly over medium hot coals for about 8 minutes or until they are no longer pink. JoAnn Hurst

NO-BAKE FRUIT COOKIES 10 dried apricots, cut up 2 Tbsp. apple juice 10 pitted prunes, cut up 1 tsp. ground cinnamon Vz c. rolled oats or chopped walnuts In a blender or food processor, blend or process the apricots, prunes and oats or walnuts until finely chopped. Stir in the apple juice and cinnamon. Shape into 10 balls. Cover and store the cookies in a cool, dry place. Contains 66 calories and 0.6 fat per cookie. JoAnn Hurst

OIL-FREE THREE-BEAN SALAD Dressing: Vz c. white vinegar 2 Tbsp. sugar 3 Tbsp. chicken broth, defatted 1 tsp. celery seed 2 Tbsp. white grape juice 1 clove garlic, minced Salad: 1 (8 oz.) can cut waxed beans, 1 (8 oz.) can red kidney beans, drained drained 1 (8 oz.) can cut green beans, Vz c. finely chopped onions drained Vz c. chopped green peppers -52- LOW CALORIE To make the dressing, in a small bowl, stir together the dressing ingredients. To make the salad, in a large bowl, combine the salad ingredi ents. Add the dressing. Gently stir until combined. Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often. Makes 6 side dish servings. Contains 77 calories and less than 1 g. fat per serving. JoAnn Hurst

PEACH CRUNCH

Vz c. nonfat plain yogurt 1 (16 oz.) pkg. frozen 1 Tbsp. apple pie spice unsweetened peach slices or 1 tsp. margarine 3 Vz c. peeled, pitted and sliced Vz c. Grape Nuts cereal fresh peaches 2 tsp. honey

In a small bowl, stir together the yogurt and 1 Vi teaspoon of the apple pie spice. Cover and refrigerate until ready to serve. Spray a small skillet with nonstick spray. Add the margarine and heat over medium heat until melted. Meanwhile, in another small bowl, com bine the cereal, honey and the remaining 1 Vi teaspoons of apple pie spice. Add the cereal mixture to the skillet. Cook and stir about 2 minutes or until the margarine is absorbed. Remove the skillet from the heat. To serve, spoon the peaches into 4 individual dessert bowls. Top each with 2 tablespoons of the yogurt mixture and sprinkle with 2 tablespoons for the cream mixture. Note: To thaw frozen peaches in minutes, use your microwave oven. Plan on about 3 to 4 minutes per pound on high powder (100%). Makes 4 servings. Contains 139 calories and 1.2 g. fat per serving. JoAnn Hurst

ITALIAN NACHOS

3 (6-inch) whole-wheat pita 1 tsp. dried oregano breads Vz tsp. dried thyme 1 c. (4 oz.) shredded nonfat or VA tsp. paprika reduced-fat Mozzarella cheese VA tsp. freshly ground black 1 Tbsp. grated Parmesan cheese pepper 1 tsp. dried basil

220098 -53- LOW CALORIE Line 2 large cookie sheets with foil, then spray with nonstick spray. Cut each pita bread into 1 Vi-inch triangles. Then split each triangle to form 2 single layer triangles. Place the pita pieces on the cookie sheets in a single layer; set aside. In a small bowl, combine the Mozzarella and Parmesan cheese, basil, oregano, thyme, paprika and pepper. Sprinkle over the pita pieces. Bake at 350° for 10 to 15 min utes or until the pitas are golden and the cheese is melted. Cool slight ly before serving. Makes 4 servings. Contains 89 calories and 1 g. fat per serving. Note: Lining the cookie sheets with foil makes cleanup fast and easy. JoAnn Hurst

TERIYAKI BREASTS OF CHICKEN 6 (4 oz.) skinless, boneless Vz c. dry sherry or nonalcoholic chicken breast halves wine Vz c. reduced-sodium soy sauce 2 Tbsp. pineapple juice Ah c. packed brown sugar 1 tsp. grated ginger root 1 clove garlic, minced Place the chicken in a large resealable plastic bag. In a small bowl, stir together the soy sauce, brown sugar, sherry or wine, pineap ple juice, ginger and garlic. Pour the mixture over the chicken in the bag. Seal the bag and marinate in the refrigerator for 3 to 6 hours, turning the bag occasionally. Preheat the boiler. Remove the chicken from the bag. Discard the marinade. Broil the chicken 4 inches from the heat for 6 minutes. Turn the chicken over and broil for 4 to 6 min utes more or until the chicken is no longer pink. Makes 6 servings. Contains 202 calories and 1 g. fat per serving. JoAnn Hurst

-54- r "** & (&oa\e.c\ux\s

k 4 Candy Testing

Thermometer Test: Check candy thermometer in boiling water. If it doesn't register 212 degrees, add or subtract the same number of degrees in recipe. Always make sure candy thermometer is covered with liquid, not just foam. Clip it to the side of the pan after syrup boils.

Cold-Water Test: Remove candy from fire. Drop a little syrup into small bowl of very cold, but not ice cold, water. Use a fresh cupful of cold water for each test. Form into ball with fingers, if possible.

CANDY DEGREES STAGE COLD WATER TEST

230-234 degrees Thread Syrup spins 2-inch thread when dropped from spoon Fudge, Fondant 234-240 degrees Soft Ball Candy will roll into soft ball but quickly flattens when removed from water

Divinity, Caramels 244-248 degrees Firm ball Candy will roll into a firm ball but not hard ball which will not lose its shape upon removal from water.

Taffy 250-266 degrees Hardball Syrup forms hard ball, although it is pliable

Butterscotch 270-290 degrees light Crack Candy will form threads in water which will soften when removed from water Peanut Brittle 300-310 degrees Hard Crack Candy will form hard, brittle threads in water which will not soften when removed from water Caramelized Sugar 310-321 degrees Caramelized Sugar first melts, then becomes a golden brown and will form a hard, brittle ball in cold water

CARROT CAKE 3 c. shredded carrots 2 c. flour 2 c. sugar 1 Vz tsp. cinnamon 4 eggs 1 VA C. oil 1 VA tsp. soda Mix in order listed and bake for 1 hour at 350°. When cool, ice with Cream Cheese Frosting. Cream Cheese Frosting: 2 Tbsp. soft butter 1 (8 oz.) pkg. softened cream 1 box confectioners sugar cheese 1 Tbsp. vanilla Mix together and frost cooled cake. Alice Jenkins

MOLASSES BUTTERBALL COOKIES 1 c. butter or margarine 2 c. very finely chopped walnuts Vz c. molasses powdered sugar 2 c. all-purpose flour In mixer bowl, beat butter or margarine on medium speed of elec tric mixer for 30 seconds. Add molasses and beat until fluffy. Add flour to butter mixture; beat at low speed until well blended. Stir in nuts. Using about 1 tablespoon dough for each, shape dough into 1-inch balls. Place on ungreased baking sheet. Bake in a 325° oven for 20 minutes. Remove to wire rack and cool. When cookies are cool, gently roll them in powdered sugar to coat. Makes about 4 dozen. Cassandra Sanders

ZUCCHINI CAKE (Freezes Well) 1 Vz c. Crisco 2 tsp. baking powder 4 eggs 1 tsp. soda 3 c. zucchini 2 tsp. cinnamon 3 c. sugar 1 c. nuts 3 c. flour

220098 — 55 — CAKES, COOKIES & CONFECTIONS Mix together the oil, eggs and zucchini. Combine with remaining ingredients. After mixed well, pour into Bundt pan (greased and floured). Bake in a 300° oven for 1 hour. Frosting: 3 oz. cream cheese 1 Vz c. powdered sugar VA lb. butter 1 tsp. vanilla Combine mixture until creamy. Mary D. Evans

FRESH APPLE CAKE 2 c. sugar 2 tsp. soda Vz c. butter or oleo 2 tsp. cinnamon 2 beaten eggs 1 tsp. nutmeg 2 c. flour % c. nuts (optional) 1 tsp. salt 4 c. chopped apples, peeled Combine ingredients in order listed. Pour into 13 x 9-inch pan. Bake in a 350° oven for 50 minutes. Topping: 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 tsp. vanilla Vz c. butter or oleo 2 tsp. cinnamon Mix sugar, cinnamon and cornstarch. Add vanilla; pour over cake while topping is still hot. Joy M. Clay

ITALIAN CREAM CAKE Vz c. Crisco 1 c. buttermilk 1 stick oleo 2 c. flour 2 c. sugar Vz tsp. salt 1 tsp. vanilla 2 c. coconut 1 tsp. soda 1 c. chopped pecans 5 eggs, separated Cream Crisco, oleo and sugar. Add egg yolks one at a time; beat well after each egg. Add all dry ingredients along with buttermilk and vanilla. Stir in stiffly beaten egg whites. Pour into greased and floured pans (3 layer pans). -56- CAKES, COOKIES & CONFECTIONS Icing:

1 stick oleo 1 (16 oz.) pkg. cream cheese 1 box powdered sugar 1 tsp. vanilla Cream together; add nuts. Spread between layers and on top. Two things are bad for the heart, running upstairs and running down people. Oh dear Lord, let my words be sweet and good, for tomorrow I may have to eat them. Mary D. Evans

PUDDING CAKE-BUNDT CAKE

3 c. Bisquick baking mix 4 eggs 1 c. water 1 c. sugar 1 pkg. instant pudding and pie Vz c. vegetable oil filling (any flavor)

Heat oven to 350°. Grease and flour 12-eup Bundt pan. Beat all ingredients, except glaze, in large bowl on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occa sionally, 4 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Remove from pan. Cool completely. Spread with glaze and if desired, sprinkle with nuts. Lemon was used for flavor (won blue ribbon,firs t place in Girl Scout Bake Off). Crystal Powell (Junior Scout)

MISSISSIPPI CREAM CHEESE POUND CAKE

1 lb. butter 2 Vz c. sugar 8 oz. Philly cream cheese 3 c. flour, sifted 6 eggs 2 tsp. vanilla

Cream butter and sugar until light and fluffy. Add vanilla and cream cheese; mix well. Next, add 2 eggs at a time, beating after each addition. Fold in flour. Pour into a greased and floured 9-inch tube pan. Place in cold oven and turn temperature to 300°. Bake for about 2 hours. Do not open oven door during baking. Julia J. Jackson

220098 — 57 — CAKES, COOKIES & CONFECTIONS PEANUT BUTTER CUPCAKES 1 VA C. all-purpose flour 4 Tbsp. baking powder flour VA tsp. vanilla 1 c. milk Vz tsp. salt VA C. sugar 2 eggs Vz c. chunky or creamy peanut % c. milk chocolate pieces butter Preheat oven to 350°. Grease 24 (2 ^-inch) muffin pan cups. Mix all ingredients, except chocolate. Mix well. Spoon batter in muf fin pan. Top each one with chocolate piece. Bake for 20 minutes. Alta Shobe

SAUSAGE CAKE 1 lb. Bird Farm sausage 1 c. sour milk 1 Vz c. brown sugar 1 tsp. soda 1 Vz c. white sugar 1 c. chopped nuts 1 tsp. nutmeg 1 c. raisins 1 tsp. allspice 3 c. all-purpose flour 1 tsp. cinnamon 1 c. hot coffee 1 tsp. cloves Mix and beat together sausage, brown sugar, white sugar and coffee. Add soda to sour milk. Sift flour and spices together. Add milk and flour mixture alternately to first mixture. Add nuts and rai sins. Grease and flour pan. Bake at 300° for 1 hour. Marlene Baker Indianapolis, IN

POUND CAKE 3 sticks butter 2 tsp. vanilla flavoring 1 box xx (powdered) sugar 2 tsp. lemon flavoring 5 eggs Vs tsp. salt 2 c. flour Cream butter and sugar together well. Add eggs, one at a time, beating well after each is added. Add flavorings, then sifted flour, a little at a time, beating well after each addition. Pour into a well- greased and floured tube pan; bake for approximately 1 hour to 1 hour and 15 minutes in a 350° oven. Oven may be lowered to 325°. If cake browns too quick, check your oven temperature. Georgia M. Forte -58- CAKES, COOKIES & CONFECTIONS PUDDIN* HEAD GINGERBREAD MEN Vz c. butter or margarine 2 c. sifted powdered sugar Vz c. packed brown sugar 2 Tbsp. frozen lemonade 4 oz. regular butterscotch concentrate, thawed pudding mix water 1 egg gumdrops and assorted other 1 Vz c. all-purpose flour candies (optional) 1 Vz tsp. ground ginger Vz tsp. baking soda Vz tsp. ground cinnamon Cream butter or margarine, brown sugar and pudding mix; add egg and beat well. Combine flour,bakin g soda, ginger and cinnamon; stir into creamed mixture. Chill. Roll part of chilled dough out on floured surface to Vs-inch thickness. Cut with 4-inch gingerbread man cutter. Place on ungreased cookie sheet. Bake in a 350° oven for 6 to 8 minutes. Remove from cookie sheet. Cool. Mix powdered sugar, lemonade and water to make a spread consistency frosting. Use pastry tube with frosting to pipe on gingerbread. Decorate with candies. Cassandra Sanders

LUCILLE'S POUND CAKE (Recipe Given by My Cousin Lucille in Georgia) Vz c. xx (powdered) sugar 3 c. unsifted flour 3 c. granulated sugar dash of salt 3 sticks Imperial margarine 1 Tbsp. vanilla 8 eggs 2 tsp. lemon flavoring 8 Tbsp. Carnation milk (evaporated) Cream sugars and margarine well until thick cream; add eggs and beat well after each is added. Add flavorings and milk; beat well. Add flour and salt. Pour into a large 12-cup size well-greased and floured Bundt pan or regular size Bundt pan and a loaf pan. Start in a cold oven. Bake at 350° for about 1 hour to 1 hour and 15 minutes. Georgia M. Forte

OATMEAL CAKE 1 c. oatmeal 1 Vz c. flour Vz c. boiling water 1 tsp. soda 1 c. light brown sugar 1 tsp. cinnamon 1 stick butter or margarine Vz tsp. salt 2 eggs

220098 — 59 — CAKES, COOKIES & CONFECTIONS Preheat oven to 350°. Use deep baking pan sprayed with Pam. Boil Vi cup of water. Add 1 cup oatmeal; remove from heat and let stand for 20 minutes. Cream butter and sugar. Combine all dry ingre dients. Add eggs; mix in oatmeal. Stir well by hand; pour in baking pan. Bake for 35 minutes at 350°. Oatmeal Cake Frosting: 1 c. light brown sugar 5 Tbsp. melted butter or 1 c. Angel Flake coconut margarine Mix ingredients with 1 can of milk. Pour over Oatmeal Cake. Put cake in oven for 10 to 15 minutes. Rita Nuckols Indianapolis, IN

TEXAS BROWNIES 2 c. sugar 1 c. water 2 c. flour Vz c. buttermilk 1 tsp. baking powder 2 eggs 1 c. butter or margarine (2 sticks) 1 tsp. vanilla 4 Tbsp. cocoa Sift together all dry ingredients. Bring to a rapid boil the butter, cocoa and water. Pour over the dry ingredients. While mixing togeth er, add buttermilk, eggs and vanilla. Pour in a well-greased and floured pan, 11 x 16-inch; bake at 350° for 20 to 30 minutes. Make icing while cake bakes. Icing for Texas Brownies: Vz c. butter or margarine (1 stick) 1 tsp. vanilla 4 Tbsp. cocoa 1 c. chopped nuts (optional) 6 Tbsp. buttermilk Bring to a boil the butter, cocoa and buttermilk. Beat in sugar, vanilla and nuts. Spread over the brownies while they are still warm. Then when cool, cut into squares. These freeze well also. I have used a 9 Vi x 13-inch pan and an 8-inch size pan if you do not have an 11 x 16-inch size.

THE NEXT BEST THING TO ROBERT BEDFORD (Cake) First Layer: 1 % c. flour Vz c. chopped nuts VA C. melted butter -60- CAKES, COOKIES & CONFECTIONS Combine and press the 3 ingredients into a 9 x 13-inch pan. Bake at 350° for 15 minutes, then cool. Second Layer: 1 c. powdered sugar 8 oz. cream cheese (Philadelphia) 1 c. Cool Whip Mix cream cheese and sugar, then add Cool Whip and spread over First Layer. Third Layer: Vz pkg. instant vanilla pudding Vz pkg. instant chocolate pudding Correspondence of Ms. Elizabeth Robinson.

CHOCOLATE CAKE 1 stick butter Vz tsp. soda 1 c. sugar 1 c. flour 2 sq. chocolate 1 c. water 2 eggs 1 tsp. vanilla 1 tsp. cream of tartar Be sure to use level measurements. Cream butter and sugar; add melted chocolate. Add well beaten eggs. Add Vi cup flour alternately with water. Add rest of ingredients and vanilla. Bake in a moderate oven for 25 to 30 minutes. Fudge Icing for Chocolate Cake: 1 c. sugar scant Vz c. milk 3 Tbsp. cocoa Vz tsp. vanilla 1 Tbsp. Karo (light) syrup 1 Tbsp. butter Mix cocoa and milk; stir over low flame until smooth. Add sugar and Karo syrup; cook until it forms a ball in cold water. Add vanilla and butter; let it get almost cool. Beat until creamy. Mrs. Josie Taylor Indianapolis, IN

STRAWBERRY CAKE (Three Layers) 1 box white cake mix 4 eggs 1 box strawberry jello 1 c. frozen strawberries, drained 1 c. salad oil (save juice)

220098 — 61 — CAKES, COOKIES & CONFECTIONS Mix ingredients in a large mixing bowl. Pour cake mixture into there 1-layer cake pans that have been greased and floured. Bake at 350° for 30 to 35 minutes. Cool on cake racks. When cool, remove from cake pans. Frost 1 layer at a time, then stack them. Strawberry Cake Icing:

1 box powdered sugar Vz c. strawberry juice VA C. butter or margarine Beat ingredients until soft and fluffy. Mrs. DeCota Cosby North Vernon, IN

FRIENDSHIP STARTER CAKE 12 to 16 oz. glass starter juices 1 can chunky pineapple (from pineapple, cherries and 3 c. white sugar fruit cocktail) Vz c. water 2fz c. cooking oil 1 can maraschino cherries, cut 1 c. chopped pecans up 1 can fruit cocktail 1 box yellow cake mix Add fruit cocktail to starter; add 1 Vi cups sugar. Let set for 10 days unrefrigerated. After 10 days, add pineapple; add 1 Vi cups sugar and let set another 10 days. Add maraschino cherries; add cherry juice. Add yellow cake mix. Add chopped pecans. Add water. Add cooking oil. Bake in a 325° oven for 30 to 35 minutes. Makes 3 Bundt cakes. Stir daily before baking. Do not use cake mix directions. Maty Moore Indianapolis, IN

COFFEE CAKE 2 Vz c. flour 1 c. milk 2 c. sugar 1 tsp. vanilla 1 Vz sticks margarine VA tsp. salt 2 Vz tsp. baking powder Thank You apple pie filling 1 egg Melt margarine; mix with flour and sugar until crumbly. Take out 1 cup; set aside for topping. Add baking powder, egg, vanilla, milk and salt to remaining. Mix all together by hand. Makes thin batter and lumpy. Bake in a 13 x 9-inch loaf pan. Pour batter in pan; add -62- CAKES, COOKIES & CONFECTIONS 1 cup of topping. Sprinkle with cinnamon. Bake for 30 minutes in a 350° oven. Remove from oven. Cover top with apple pie filling. Rose Richey

WALNUT BRANDY FRUIT CAKE 2 c. mixed candied fruit 1 c. butter or margarine 1 c. candied pineapple Vz c. brandy or 1 Tbsp. brandy 1 c. seedless raisins extract plus Vz c. orange or 1 c. candied cherries pineapple juice 1 c. pitted prunes 2 VA C. sifted all-purpose flour 1 (10 oz.) jar plum preserves 1 Tbsp. pumpkin pie spice Vz tsp. baking soda 1 Vz c. brown sugar, packed Vz tsp. salt 4 large eggs Vz c. light molasses 2 c. coarsely chopped walnuts Optional: Can be baked in 1-pound tin pans for gifts. Coarsely chop mixed candied fruit, pineapple and raisins. Halve cherries and cut prunes into thin slivers. In a large bowl, combine fruits, plum preserves and brandy. Mix well; cover and let stand over night. When ready to mix batter, grease four 4-inch ring molds (1 cup capacity), 2 small loaf pans (5x3x2 Vi-inch) and 1 tube pan (7 %-inch diameter, 2 %-inch deep). Line loaf and tube pan with brown paper; grease paper. Resift flour with spice, soda and salt. Cream butter with brown sugar until light. Beat in eggs, one at a time (batter will appear curdled). Stir in half the flour mixture, then molasses and remaining flour. Turn batter over fruit-brandy mixture; add walnuts and mix well. Spoon batter into prepared pans. Set a shallow pan on floor of oven and fill with hot water. Bake on low rack in oven at 275° for 1 hour and 40 minutes for rings, 2 hours and 20 minutes for loaves and 2 hours and 45 minutes for tube pan or until pick inserted in center comes out clean. When cool, remove from pans; wrap well and store in cool place. Juanita Babb

PRUNE CAKE 3 eggs 1 tsp. allspice 1 c. Wesson oil 1 tsp. vanilla 1 Vz c. sugar 2 c. flour 1 c. buttermilk 1 c. prunes, cooked and cut 1 tsp. cinnamon 1 c. chopped nuts 1 tsp. nutmeg -63- CAKES, COOKIES & CONFECTIONS Mix all ingredients. Pour into two 9-inch greased and floured pans. Bake for 45 minutes in a 300° oven.

Sauce:

1 c. sugar 1 Tbsp. white syrup Vz c. buttermilk Vz tsp. vanilla Vz tsp. soda (in milk)

Boil about 1 minute. Pour over cake while still warm. Dora Pritchett North Vernon, IN

CHOCOLATE ZUCCHINI CAKE

3 c. finely grated unpeeled 1 c. chopped pecans zucchini 4 eggs, slightly beaten 3 c. sugar 1 Vz c. oil 3 c. flour 2 sq. (2 oz.) chocolate, melted 1 to 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1 Vz tsp. baking powder

Grate and drain zucchini. If using the food processor, shred and then grate with double blade knife. Add beaten eggs to zucchini; stir in oil, sugar and chocolate. Beat. Stir together flour, cinnamon, salt and baking soda; set aside Vi cup. Stir the Vi cup of flour mixture into the chopped nuts. Add the rest of the mixture to the zucchini mixture. Stir thoroughly. Add the flour-coated nuts and stir until blended. Pour mixture into well-greased tube pan or two 9 x 5-inch loaf pans. Bake at 350° for 60 minutes or until tests done.

Glaze Frosting:

% c. butter or margarine VA C. milk 1 c. brown sugar

Combine butter or margarine and brown sugar in saucepan. Cook on low heat until butter melts. Stir in milk. Bring to a boil; sim mer for 30 minutes. Cool for 10 minutes. Spread on cake. Optional: Punch holes in cake with fork before spreading glaze on cake. Marlene Baker Indianapolis, IN -64- CAKES, COOKIES & CONFECTIONS PINEAPPLE CAKE

1 VA C. flour 2 eggs 1 VA C. sugar 1 (No. 2) can crushed pineapple 2 tsp. soda (unsweetened, undrained)

Stir until all ingredients are moistened. Pour into grease and floured 9 x 13-inch pan. Bake at 325° for 40 to 45 minutes.

Icing:

3 oz. cream cheese (Philly) Vz box powdered sugar 4 Tbsp. butter or margarine 1 tsp. coconut flavoring (optional)

Cream together until smooth. Ice cake and top with chipped pecans if you wish. Correspondence of Mrs. Geneva Adaway.

BIT O' SPICE PRUNE CAKE

2 c. unsifted all-purpose flour 1 c. all-purpose cooking oil 1 tsp. baking soda 3 whole eggs 1 tsp. salt 2 tsp. vanilla 1 tsp.nutmeg 1 c. buttermilk 1 tsp. cinnamon 1 c. chopped, cooked prunes VA tsp. allspice 1 c. chopped pecans 2 c. sugar

Sift together flour, soda, salt and spices. Add sugar, oil, eggs, vanilla and buttermilk. Beat until smooth. Stir in prunes and pecan. Bake in a 9 x 13 x 2-inch greased pan or dish in a preheated 350° oven for 45 minutes.

Topping:

1 c. sugar Vz c. butter or margarine 1 c. buttermilk 2 tsp. vanilla

Combine all ingredients; bring to a rolling boil. While cake is still hot, pierce top with fork. Gradually spoon topping over cake until all is absorbed. Virginia Eubank Indianapolis, IN

220098 — 65 — CAKES, COOKIES & CONFECTIONS STRAWBERRY CAKE 1 pkg. Duncan Hines white cake 1 pkg. strawberry jello mix Vz c. water Vz c. Wesson oil Beat 2 minutes, then add 3 whole eggs. Beat for 5 minutes; fold in 10 ounces defrosted frozen strawberries. Bake at 350° (makes 2 large layers ) for 35 to 40 minutes. Icing: 1 stick butter 1 box powdered sugar Vz c. strawberries Mix together, adding strawberry juice sparingly. Mix until creamy. Donna Anderson

BUTTERSCOTCH KRISPIES 1 c. sugar 1 Vz c. peanut butter 1 c. white corn syrup 1 (16 oz.) pkg. butterscotch chips 6 c. Rice Krispies Bring sugar and corn syrup just to a boil; remove from heat. Stir in peanut butter. Pour mixture over previously measured Rice Krispies. Melt butterscotch chips; spread over Rice Krispies. Cut into 2-inch squares and let cool. Serves 1 dozen. Angela Tyler

POUND CAKE 1 lb. butter 8 eggs 2 Vz c. sugar 8 Tbsp. coffee cream 3 Vz c. flour 1 tsp. vanilla Separate eggs, beating whites until stiff; add 6 tablespoons of sugar while beating. Place in icebox until rest of cake is mixed. Cream the butter; add the rest of the sugar and whip until light. Add the egg yolks, one or two at a time, beating after each addition. Add flour and cream; whip until light as possible, about 10 minutes, on mixer at low speed. Whip in whites long enough to mix well. Bake in well-greased tube pan. Bake at 300° for 1 hour and 25 minutes. Clara E. Hughes Indianapolis, IN -66- CAKES, COOKIES & CONFECTIONS 7-UP CAKE

1 box yellow cake mix 1 small box vanilla pudding 4 eggs VA C. Wesson oil Mix all together and add 10 ounces 7-Up; blend and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Topping:

2 eggs, beaten 1 stick margarine 1 c. crushed pineapple 1 Tbsp. flour (undrained) 1 Vz c. sugar Mix and cook until thick, then add 1 V% cups coconut; pour over cake while it is hot. Donna Anderson

LEMON GLAZED CAKE 1 pkg. lemon cake mix 1 pkg. lemon pudding VA C. water 4 eggs VA C. margarine Mix and beat for approximately 2 minutes. Bake at 350° for 35 to 40 minutes in a greased 9 x 13-inch pan.

Glaze:

3 c. powdered sugar 3 Tbsp. melted butter Vz c. ReaLemon juice 3 Tbsp. water Mix in small saucepan. Prick baked cake all over deep down with fork; let topping drizzle thoroughly through. Donna Anderson

CARROT-PINEAPPLE CAKE 2 c. sugar 4 eggs, beaten 2 c. flour 1 (8 Vz oz.) can crushed 2 tsp. cinnamon pineapple* (juice and all) 2 tsp. baking powder 2 c. carrots, shredded** 1 VA tsp. soda Vz c. chopped nuts*** (pecans 1 tsp. salt are best) 1 Vz c. vegetable oil

220098 — 67 — CAKES, COOKIES & CONFECTIONS Place all dry ingredients in large mixing bowl and mix well with spoon. Form a hole in center of mixture. Add oil and eggs; beat well. Add pineapple; blend, then stir in carrots and nuts. Pour into flat loaf pan, two 9-inch pans or three 8-inch pans. Bake at 350° for 35 min utes. This cake is good with or without icing. It also freezes well. If you make cupcakes, bake approximately 15 to 20 minutes. *I have used as large a can as 20 ounces, juice and all. Makes cake even more moist. **I normally do not measure; I usually shred to my liking. Four to six nice size carrots, more if the carrots are small. ***Again, I normally do not measure; I use anywhere from 8 to 12 ounces of nuts. This again should be to ones liking. Pecans, howev er, are the best nuts to use in this cake. Frosting: 1 (8 oz.) pkg. cream cheese 1 box powdered sugar 1 stick butter or margarine, softened Both the cream cheese and butter or margarine should be soft ened. Blend the cheese and butter or margarine together and whip until blended well and is light and fluffy. Add vanilla. Add the sugar in parts. Add some, blend, then add more until entire box is gone. Spread on cooled cake. Hope you enjoy both recipes!

SOUR CREAM POUND CAKE 1 c. butter (2 sticks) VA tsp. soda 3 c. sugar Vz pt. sour cream 6 eggs, separated Cream butter and eggs. Add egg yolks, one at a time. Add soda to flour. Add alternately the flour and sour cream to mixture. Beat egg whites stiff; fold in. Bake in a large size tube pan, greased and floured, at 300° for 1 Vi hours. Should have nice brown crust. Let stand for 15 minutes before taking out of pan. Virginia Eubanks Indianapolis, IN

-68- CAKES, COOKIES & CONFECTIONS TOFFEE COFFEE CAKE 1 Vz c. brown sugar, packed 1 small pkg. instant vanilla 1 c. pecans, chopped pudding 1 Tbsp. cinnamon 1 small pkg. instant butterscotch 2 c. flour pudding 1 c. white sugar 1 c. water 2 tsp. baking powder VA c. Crisco oil 1 tsp. salt 6 tsp. vanilla 4 eggs Combine and set aside the first 3 ingredients. In a large bowl, mix remaining ingredients. Beat for 2 minutes. Pour lA batter in a greased 9 x 13-inch pan. Sprinkle XA sugar mixture over batter. Alter nate until three layers have been made, ending with the sugar mixture. Bake at 350° for 40 to 45 minutes. Virginia Eubanks

PECAN CRESCENT COOKIES Vz lb. margarine Vz c. powdered sugar 2 c. flour 1 Vz c. chopped nuts 1 Tbsp. vanilla flavoring 2 Tbsp. evaporated milk Cream margarine and powdered sugar; sift flour and add to mix ture the nuts, vanilla flavoring and evaporated milk. Roll in small pieces. Bake on ungreased pan at 350° for 12 to 15 minutes. Roll in powdered sugar while warm. Serves 34 dozen. Donna Anderson

PINEAPPLE CAKE 2 eggs, beaten 2 c. sugar 2 c. flour 2 tsp. baking soda 1 Tbsp. vanilla flavoring 1 can crushed pineapple VA C. chopped nuts (optional) (undrained) Mix all together; pour into a greased and floured 9 x 1-inch pan; bake for 45 minutes to 1 hour at 350°, then cool. Topping: 1 large pkg. Philadelphia cream 1 VA c. powdered sugar cheese 1 Tbsp. vanilla flavoring Vz c. margarine Vz c. nuts

220098 — 69 — CAKES, COOKIES & CONFECTIONS Mix and spread over cooled cake. Donna Anderson

TENNESSEE JAM CAKE

Vz c. margarine or butter 1 c. light brown sugar, packed 2 c. sifted cake flour Vz tsp. soda 3 eggs, separated 2 tsp. baking powder 1 tsp. nutmeg VA tsp. cloves Vz tsp. cinnamon 1 c. seedless black raspberry Vz c. buttermilk preserves

Cream margarine. Add sugar gradually, creaming until light and fluffy. Add egg yolks and mix together. Add the dry ingredients alternately combined with preserves and buttermilk. Fold in the beat en egg whites. Pour into 2 wax paper lined 9-inch round layer pans. Bake in a 375° oven for 30 to 35 minutes. Frost with caramel icing or any other old-fashioned icing. In Memory of Maude Wright, Mother of Juanita Babb.

BUTTERSCOTCH BROWNIES

Vz c. sugar 1 tsp. vanilla 2 c. light brown sugar, packed 2 eggs tightly 1 VA C. flour Vz lb. butter 1 tsp. baking powder VA tsp. salt 1 c. chopped pecans or more

Beat eggs until very frothy; add sugar and beat. Add butter; mix well. Sift dry ingredients and stir in. Add vanilla. Put in 9 x 13-inch pan and bake for 30 minutes in a 350° oven. Place in top half of oven. Cut while warm. Delicious! Etta Broaden

WALDER ASTORIA RED VELVET CAKE 2 VA c. cake flour 1 c. buttermilk 2 tsp. cocoa 1 tsp. vanilla extract 1 tsp. salt VA C. red food coloring Vz c. shortening 1 tsp. soda 1 Vz c. sugar 1 tsp. vinegar 2 eggs -70- CAKES, COOKIES & CONFECTIONS Mix together cake flour, cocoa and salt; set aside. Cream togeth er shortening and sugar; add eggs, one at a time. Beat well. Blend in dry ingredients alternately with buttermilk, vanilla extract and food coloring, beginning and ending with dry ingredients. Mix well after each addition. Make paste of soda and vinegar. When soda foams, fold into cake batter. Divide batter into three layers. Bake at 350° for 30 to 35 minutes until cake springs back when lightly touched in center. Frosting:

3 Tbsp. flour 1 stick butter or margarine 1 c. milk 1 tsp. vanilla 1 c.sugar Cook together flour and milk, stirring constantly. Cream togeth er sugar, butter or margarine and vanilla. Let first mixture cool before mixing with second mixture. Mix all together. Spread over cooled cake. Laura Fisher

OUR LORD'S SCRIPTURE CAKE 4 Vz c. flour (2 Samuel 13:8) VA tsp. salt (James 3:12) 1 c. butter (Psalm 55:21) 6 eggs (Isaiah 10:14) 2 c. sugar (Jeremiah 6:20) Vz c. milk (Exodus 3:8) 2 c. raisins (1 Samuel 30:12) 2 Tbsp. leaven (Leviticus 6:17) 2 c. figs (Judges 9:11) season to taste with spices (2 2 c. almonds (Numbers 17:8) Chronicles 9:1) 2 Tbsp. honey (Isaiah 7:15) Mix all ingredients together to create this divine fruitcake. Bake at 325° for approximately 1 hour and 15 minutes. JoAnn Hurst

PIE CRUST COOKIES 3 c. flour 1 tsp. soda 1 c. granulated sugar 3 Tbsp. milk VA tsp. salt 2 eggs, well beaten 1 c. softened margarine 1 tsp. vanilla Sift together the flour,suga r and salt. Add margarine and crum ble together as for a pie crust. Dissolve soda in milk; add eggs. Add

220098 — 71 — CAKES, COOKIES & CONFECTIONS to first mixture, then add vanilla. Chill dough. Roll thin; cut in shapes. Sprinkle well with colored sugar and bake at 400° for 10 min utes or if desired, omit colored sugar and frost cookies after they are baked. Margaret Durham

EGGLESS CHOCOLATE CAKE Vz c. butter or cooking oil 2 c. flour 1 Vz c. brown sugar 1 tsp. baking powder Vz c. cocoa Vz tsp. salt 1 c. hot water 1 c. buttermilk or sour milk 1 tsp. soda 1 tsp. vanilla Cream butter and sugar; add cocoa mixed with Vi of water and soda in other half. Add flour with baking powder and salt. Lastly, beat in sour milk and vanilla. Bake in layers in a moderate oven. Bake for 30 minutes at 350°. Makes 10 servings. Margaret Durham

PLAIN BUTTER CAKE VA C. butter or margarine 1 Vz c. flour Vz c. sugar 3 tsp. baking powder 1 egg Vz tsp. vanilla Vz c. milk Cream butter; add sugar gradually and egg, well beaten. Add milk alternately with flour and baking powder which have been mixed and sifted. Add vanilla and beat thoroughly. Bake in a loaf in a mod erate oven for 35 minutes at 350°. Serves 6. Margaret Durham

TOLL HOUSE PAN COOKIES 2 VA C. flour VA C. sugar 1 tsp. baking soda 1 tsp. vanilla 1 tsp. salt 2 eggs 1 c. butter, softened 1 (12 oz.) pkg. semi-sweet VA C. brown sugar, firmly packed chocolate chips Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, sugar, brown sugar and -72- CAKES, COOKIES & CONFECTIONS vanilla. Beat until creamy. Beat in eggs; gradually add flour mixture. Stir in chocolate chips. Spread into greased 9 x 12-inch pan. Bake at 375° for 20 to 25 minutes. Cool. Cut into squares. Note: These are better, easier and faster than chocolate chip cookies! From the kitchen of Carilyn Oliver.

BOB'S SUGAR COOKIES

2 VA C. flour 1 c. sugar VA tsp. salt 2 eggs, beaten 2 tsp. baking powder Vz tsp. vanilla Vz c. shortening, softened 1 Tbsp. milk

Sift flour, salt and baking powder together. Cream shortening and sugar together; add eggs and vanilla. Add dry ingredients and milk. Roll out and cut with cookie cutters. Sprinkle with sugar. Bake on baking sheet. Preheat oven to 375°. Bake for 12 minutes. Makes 2 Vi dozen cookies. Variations: Brown sugar may be substituted for the white. Chocolate: Add 2 ounces chocolate (square) and add to creamed mixture. Lemon: Use lemon extract instead of vanilla extract. Spice: Add VA teaspoon each of cinnamon, allspice and cloves to flour. From the kitchen of Denice and Carilyn Oliver.

QUICK MINT COOKIES

1 c. or 1 small pkg. chocolate Vs tsp. or to taste peppermint oil chips Ritz crackers 2 Tbsp. vegetable shortening

Place chips and shortening in a 4-cup glass measuring cup. Cov er. Melt in microwave at Medium power for 2 Vi to 4 minutes until most of chips are shiny and soft. Stir well. Add peppermint oil to taste. Dip crackers to cover. Use two forks for easy dipping. Place on rack to set. Dorothy Hardiman

220098 — 73 — CAKES, COOKIES & CONFECTIONS CHOCOLATE CHIP TEA CAKES 1 c. (2 sticks) butter, softened 2/z c. finely copped nuts Vz c. sifted powdered sugar 2 c. (12 oz. pkg.) Nestle Toll 1 tsp. vanilla extract House semi-sweet chocolate 2 c. all-purpose flour morsels, divided Beat butter and powdered sugar in large mixing bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 Vi cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes or until set and light golden brown. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely. Microwave remaining morsels in heavy-duty plastic bag on High power for 30 seconds; knead. Micro wave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Chill cook ies for about 5 minutes or until chocolate is set. Store at room temper ature in airtight containers. Makes about 4 Vi dozen. Note: For a spicier cookie, add 2 to 2 Vi teaspoons ground cinna mon to flour before adding to butter-sugar mixture. Mrs. Margaret J. Durham

CRISSCROSS COOKIES 1 c. peanut butter Vz tsp. vanilla Vz c. butter 1 egg VA tsp. salt 1 Vz c. flour 3 Tbsp. water VA tsp. baking soda Vz c. sugar Vz tsp. baking powder Vz c. firmly packed brown sugar Cream together peanut butter and butter. Add sugars gradually and cream together until light and fluffy. Add water, vanilla and egg; beat well. Mix together flour, baking soda, baking powder and salt; stir into peanut butter mixture. Shape into 1-inch balls and place about 2 inches apart on cookie sheets. Flatten with a fork in crisscross pattern. Bake at 375° for 10 to 12 minutes. Mrs. Margaret J. Durham

COCONUT CAKE 2 c. sugar 5 eggs, separated 2 sticks pure butter (not 1 tsp. vanilla margarine) 1 c. buttermilk 2 c. flour 2 c. coconut 1 tsp. soda 1 c. chopped nuts -74- CAKES, COOKIES & CONFECTIONS Sift flour and soda together. Set aside. Cream sugar and butter until fluffy. Add to the sugar and butter mixture each egg yolk, one at a time. Set egg whites aside in a separate bowl. Alternate milk and flour mixture, beating well. Add coconut (Angel Flake) and nuts (optional). Beat egg whites and vanilla until they form soft peaks. Fold into batter. Grease and flour 3 cake pans. Bake at 325° for 30 minutes.

Icing:

1 (8 oz.) Philadelphia cream 1 stick margarine cheese 1 box powdered sugar Beat until fluffy. Spread on cooled cake. Spread coconut on top of cake last. Linda Thomas

CHEWY GOOEY CAKE

1 box yellow cake mix 1 (8 oz.) pkg. cream cheese, 1 egg, well beaten softened 1 stick {Vz c.) butter or margarine 2 eggs 1 (1 lb.) box powdered sugar Mix dry cake mix, 1 egg and softened butter until coarse and crumbly. Press into a 9 x 13-inch pan. Mix cream cheese, eggs and powdered sugar until smooth with mixer. Pour over cake mix crust. Bake in 350° oven for 35 to 40 minutes until golden brown. Carilyn Oliver

GERMAN CHOCOLATE FUDGE 1 (12 oz.) pkg. semi-sweet 4 Vz c. sugar chocolate morsels 2 Tbsp. butter or margarine 3 (4 oz.) bars sweet chocolate, 1 (13 oz.) can evaporated milk broken into pieces 2 to 3 c. nuts 1 (7 oz.) jar marshmallow cream pinch of salt Combine chocolate morsels, sweet chocolate and marshmallow cream in a large bowl; set aside. Combine sugar, butter, milk and salt in a heavy skillet. Bring mixture to a boil; boil for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture; stir with a wooden

220098 — 75 — CAKES, COOKIES & CONFECTIONS spoon until smooth. Add nuts and mix well. Spread fudge in a but tered jelly roll pan. When cool, cut into squares. Yields approximate ly 5 pounds. Laura M. Bass North Vernon, IN

-•EXTRA RECIPES-

-76-

Substitutions

1 c. whole milk Vz c. evaporated milk 1 c. sifted 1 c. minus 2 T. sifted and V% c. water cake flour all-purpose flour Vi c. condensed milk 1 c. sifted all- 1 c. plus 2 T. sifted cake and Vz c. water (reduce purpose flour flour sugar in recipe) 4 T. powdered milk and 1 whole egg 2 egg yolks, plus 1T. 1 c. water. water (in cookies, etc.) 4 T. nonfat dry milk plus or 2 eggs yolks (in 21. shortening and 1 c. custards, etc.) water 1 c. canned 1 Vz c. cut-up fresh tomatoes tomatoes, simmered 10 min. 1 c. sour milk 1 c. sweet milk and 1T 1 c. molasses 1 c. honey lemon juice or vinegar 1 c. sweet milk mixed 1 c. honey VA C. sugar plus VA C. with 1T. lemon juice or liquid 1T. vinegar or 1 VA t. 1 c. granulated 1 Vz c. brown sugar or 1 cream of tartar sugar Vz c. powdered sugar 1 c. sweet milk l'c. sour milk or 11. baking VA t. baking soda plus V% buttermilk plus Vz t. powder t. cream of tartar baking soda 1 lb. cornmeal 3 cups 1 c. sour, heavy Vz c. butter and Vz c. 1 lb. cornstarch 3cup8 cream (for sour milk 1 lemon rind 1 Tbsp. grated milk recipe) 3-4 med. oranges lcup 1 c. sour, thin 3 T. butter and VAC. 1 orange rind 2 Tbsp. grated cream (for sour milk 23 soda crackers 1 cup crumbs milk recipe) 15 graham crackers 1 cup crumbs 1 c. butter or 4/5 c. bacon fat margarine (clarified), increase Sizes of Cans (for shortening) liquid in recipe VA C. VS c. chicken fat (clarified), No. 1 can 1 Vz cupfuls used for increase liquid in recipe baked beans, meats, soups, fruits, vegetables. VA C.) 7/8 c. cottonseed, corn, nut oil (solid or liquid) No. 1 (tall) 2 cupfuls 7/8 c. lard and salt Vz c. suet and salt No. 2 can 2 Vz cupfuls used for (increase liquid in recipe beans, peas and corn. VA C.) No. 2 Vz can 3 Vz cupfuls used for 1 1-oz. square 3 T cocoa plus V4 T. tomatoes, spinach, unsweetened shortening beets and pumpkin. chocolate 1 T. cornstarch 2T. flour (approx.) No. 3 can 4 cupfuls (for thickening) No. 10 can 1 gallon used for both 1 T. flour Vz to Vs T. cornstarch or fruits and vegetables. (for thickening) 1 T. minute tapioca or 1 whole egg, 2 egg whites No. 5 can 7 cupfuls (almost Vz or 2 egg yolks gallon) used for fruit juice. Copyright © 1978 Fundcraft Publishing, Inc. DESSERTS

CHERRY CAKE JELLO

6 oz. cherry jello 1 (12 oz.) bottle Coke 1 (1 lb.) can crushed pineapple 1 (1 lb.) can cherries Drain juice from cherries and pineapple. Add enough water to make 2 cups. Dissolve jello in liquid; add cold Coke. Let set in refrig erator until soft jell. Add fruit. Serves 10 to 12. Doris Smith

NO-COOK HOMEMADE ICE CREAM

3 c. sugar 6 cartons half and half milk or 6 to 8 eggs cream 1 tsp. vanilla butternut extract 3 Junket tablets, dissolved Beat eggs and add sugar. Add extract (of your choice). Beat half and half into mixture. Stir the Junket tablets into mixture and freeze. Laura M. Bass North Vernon, IN

PERSIMMON PUDDING

2 c. persimmon pulp 1 tsp. soda 3 eggs Vz tsp. salt 1 VA C. sugar Vz c. melted butter 1 Vz c flour 2 Vz c rich milk (half and half) 1 tsp. baking powder Vz tsp. ground nutmeg 2 tsp. cinnamon Blend all ingredients well together and bake in greased 9 x 13- inch pan in a 325° oven until firm, about 1 hour. Mrs. June Johnson

TRIFLE 4 eggs 1 c. pumpkin 1 (13 oz.) can evaporated milk 1 c. brown or white sugar Vz c. Bisquick 2 tsp. pumpkin pie spice

220098 -77- DESSERTS Mix all ingredients together and pour into a greased pie pan. Bake at 350° for 40 to 50 minutes. This makes its own crust. It is good made with squash. Mrs. June Johnson

CHERRY DELIGHT 1 pkg. Dream Whip 1 c. sugar 1 can cherry pie filling 2 Tbsp. milk 1 large pkg. cream cheese (8 oz.)

Crust: 1 VA C. graham cracker crumbs VA C. softened margarine VA C. granulated sugar Crust: Blend first 3 ingredients well with a fork or pastry blender and using back of a spoon, press firmly in pan (about 6 x 10-inch) to form a crust. Bake at 375° for 8 minutes. Cool. Blend cream cheese, sugar and milk. Prepare Dream Whip. Blend with cheese mixture. Pour into baked and cooled crust. Pour cherry pie filling mix on top; spread evenly. Store in refrigerator. Mrs. June Johnson

CHRISTMAS RING 1 pkg. active dry yeast % c. chopped candied fruit Vz c. warm water Vz c. chopped California walnuts 1 egg 1 c. confectioners sugar 1 Tbsp. granulated sugar 1 Tbsp. warm water 2 Vz c. biscuit mix Vz tsp. vanilla 2 Tbsp. soft butter dash of salt 2 Tbsp. brown sugar Dissolve yeast in Vi cup water. Add egg, granulated sugar and biscuit mix; beat vigorously for 2 minutes. Turn dough onto surface, well dusted, with additional biscuit mix. Knead until smooth, about 20 times. Roll into a 16 x 9-inch rectangle; spread with butter. Sprin kle on brown sugar, fruit and walnuts. Roll up tightly, beginning at wide side; seal tightly by pinching dough into edge of roll. Place sealed side down on baking sheet; pinch ends together, making a ring. With scissors, make cuts 2A of way through ring at 1-inch intervals; turn each section on its side. Cover with towel; put pan on rack over bowl of hot water. Let rise about 1 hour. Bake at 375° for 15 to 20 minutes. -78- DESSERTS Combine confectioners sugar, 1 tablespoon warm water, vanilla and salt; blend well. Frost ring and decorate with walnut halves. Makes 1 coffee cake ring. Josie Taylor

APRICOT SHERBET 2/z c. condensed milk (sweetened) 2 Tbsp. lemon jucie 1/4C. water Vz c. orange jucie Vz c. strained apricots 2 stiffly beaten egg whites Blend lemon juice, orange jucie and water; add to condensed milk. Then add apricots and chill. Fold egg whites into chilled mix ture. When it begins to freeze, take out and beat until smooth, but not melted. Place in icebox again and freeze. Josie Taylor

FLUFFY AMBROSIA 1 (16 oz.) can fruit cocktail, VA C. walnuts drained well Vz c. whipping cream, whipped 1 fully ripe banana, peeled and 1 c. miniature marshmallows sliced (optional) 1 orange, peeled and cut in shredded or flaked coconut sections Combine fruit cocktail, banana and orange sections, nuts and marshmallows. Fold fruit mixture into whipped cream. Chill about an hour. Spoon into dishes. Sprinkle shredded or flaked coconut over top. Makes 4 servings. Helen Bass

LEMONY BREAD PUDDING 4 c. milk 6 eggs 2/z c. mild flavored honey Vz tsp. salt 2 tsp. grated lemon peel 10 slices dry bread 1 Tbsp. fresh lemon juice nutmeg (if desired) Combine milk and honey; heat until warm. Cut bread cubes into ViAnch cubes, removing crusts. Place bread in a 2-quart buttered casserole. Beat eggs slightly with salt; combine with milk mixture and lemon peel and juice. Pour over bread cubes. Sprinkle with nutmeg,

220098 — 79 — DESSERTS if desired. Bake at 300° for 50 to 60 minutes or until custard tests done near center. Serve warm or cold. Makes 8 servings. Josie Taylor Indianapolis, IN

SPECIAL CHEESE CAKE 2 (8 oz.) pkg. cream cheese 1 (8 oz.) carton sour cream 2/z c. sugar 1 can cherry pie filling 3 eggs 1 Tbsp. grated lemon rind Soften cream cheese; add sugar and eggs. Beat until mixture is lemon color; fold in lemon rind. Place in a 13 x 9 x 2-inch dish and bake for 20 to 25 minutes at 325°. Remove from oven and spread at once with sour cream. Cool slightly, then spread can of cherry pie fill ing over the sour cream. Chill before serving. Alta Shobe

CHEESE CAKE 2 (8 oz.) pkg. Philly cream cheese 2 graham cracker pie shells 1 large tub Cool Whip 1 large can pie filling Vz c. sugar Cream cheese and sugar. Fold in whipped cream; pour into pie shells. Add any kind of pie filling on top. Alice Jenkins

LAYERED BLUEBERRY DELIGHT 14 whole graham crackers 1 c. Cool Whip, thawed 1 (6 oz.) pkg. instant vanilla 1 can blueberry pie filling pudding Line 9-inch square pan with graham crackers, breaking, if neces sary. Prepare pudding mix as directed. Let stand for 5 minutes. Then blend in Cool Whip; spread half over crackers. Then rest of pudding. Spread pie filling on top. Chill for 3 hours (makes 9 servings). Patty Cummings

OREO COOKIE CAKE 1 large pack Oreos 1 Vz c. powdered sugar 1 stick butter 1 pkg. instant vanilla pudding 8 oz. cream cheese 1 pkg. instant chocolate pudding 8 oz. Cool Whip 3 c. milk -80- DESSERTS Layer 1 (bottom): Finely crush Oreos; melt stick of butter. Mix together; pat down in a 9 x 13-inch pan. Layer 2: Beat cream cheese, Cool Whip and powdered sugar; spread over cookies mixture. Layer 3: Mix vanilla and chocolate pudding with 3 cups of milk. Spread over cream cheese mixture. Layer 4: Top with Cool Whip. Phyllis E. Williams

WATERGATE PUDDING Crust: 1 Vz c. flour VA c. chopped pecans 1 Vz sticks margarine Add flour and nuts to softened margarine. Mix well. Pat into 9 x 13-inch pan. Bake for 20 to 25 minutes at 350° or until slightly brown. First Layer: 1 c. powdered sugar 1 (8 oz.) cream cheese Vz large size Cool Whip Mix powdered sugar and softened cream cheese; blend well. Add Cool Whip; spread over cooled crust. Second Layer: 2 (3 oz.) boxes instant 3 c. milk butterscotch or your favorite pudding mix Beat pudding mix and milk until thickened. Pour mixture over First Layer. Third Layer: Spread remaining Cool Whip over top. Make des sert approximately 24 hours before serving and refrigerate, but do not freeze. Tip: Chill bowl, beaters and measuring cup that will be used when preparing the pudding mix. JoAnn Hurst

220098 — 81 — DESSERTS -YOUR FAVORITE RECIPES- Recipe Page Number

-82- r ** 4audu)vc\xes &\tV\sc. Helpful Cooking Hints

Frozen gravies or sauces may be a little Learn where your fuse box and master thicker after thawing than when they cut-off switch is. If you know where the were freshly made. Adding a little lever is to pull you can always cut the appropriate liquid - milk, broth, bouillon current off until a service man can come. or wine - will thin them to the desired consistency. Canned cream soups make excellent sauces for vegetables, fish, etc. Celery For extra juicy, extra nutritious hambur and lobster black bean or onion with gers, add VA cup evaporated milk per cauliflower - tomato with lamb chops. pound of meat before shaping. To ripen green pears, just place 2 or 3 in a Slip your hand inside a waxed sandwich brown bag, loosely closed, and store at bag and you have a perfect mitt for room temperature out of direct sunlight. greasing your baking pans and casserole dishes. In making pickles, use white vinegar to make clear pickles and coarse salt that To reheat roast, wrap in aluminum foil which comes in 5 pound bags. This is not and heat in a slow oven. rock salt. Avoid using iodized salt for pickle making. Most pickles are better if Hard boiled eggs will peel easily when allowed to stand six weeks before using. cracked and placed in cold water immedi ately after taking out of the hot water. Lemon jello dissolved in 2 cups of hot apricot nectar with 1 teaspoon of grated You can cut a meringue pie cleanly by lemon added for zip makes a perfect base coating both sides of the knife lightly with for jelled fruit salad. butter.

Put a tablespoon of butter in the water When recipe calls for adding raw eggs to when cooking rice, dried beans, maca hot mixture, always begin by adding a roni, to keep it from boiling over. Always small amount of hot mixture to the beaten run cold water over it when done to get eggs slowly to avoid curdling. the starch out. Reheat over hot water, if necessary. To remove fish odor from hands, utensils A pair of scissors (not the fowl kind - they and dish cloths, use one teaspoon baking are heavy and awkward to handle) fine for soda to quart of water. slivering celery, onion, meats, and cheese. To keep icings moist and to prevent cracking, add a pinch of baking soda to Never put a cover on anything that is the icing. cooked in milk unless you want to spend hours cleaning up the stove when it boils If soup tastes very salty, a raw piece of over. potato placed in the pot will absorb it.

Anything that grows under the ground Pour water into mold and then drain start off in cold water - potatoes - beets - before pouring in mixture to be chilled. carrots - etc. Anything that grows above Will come out of mold easier. ground, start off in boiling water - English peas - greens - beans, etc. When rolling cooky dough, sprinkle To clean aluminum pots when they are board with powdered sugar instead of stained dark, merely boil with a little flour. Too much flour makes the dough cream of tarter, vinegar or acid foods. heavy. When freezing cookies with a frosting, place them in freezer un Baking powder will remove tea or coffee wrapped for about 2 hours - wrap without stains from china pots or cups. worrying about them sticking together.

PARTY PERFECT EGGNOG 6 eggs 2 qt. orange juice, chilled Vz c. light corn syrup Vz c. lemon juice, chilled VA tsp. ginger 1 qt. vanilla ice cream VA tsp. cloves 1 qt. ginger ale, chilled VA tsp. cinnamon nutmeg 14/tsp. nutmeg Beat eggs well. Blend in corn syrup, ginger, cloves, cinnamon and nutmeg. Stir in orange juice and lemon juice. Cut ice cream into chunks the size of small eggs; put into large punch bowl. Pour ginger ale over ice cream. Stir in egg mixture; sprinkle with nutmeg. Makes 6 quarts. Josie Taylor

LEMON LUSH 1 stick butter or margarine 1 c. Cool Whip 1 c. flour 2 (3 oz.) pig. instant pudding 1 c. powdered sugar 3 c. milk 1 (8 oz.) pkg. cream cheese 1 c. Cool Whip Mix butter and flour until crumbly. Pat in a 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool. Mix powdered sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust in pan. Make instant pudding with milk. Spread on second layer. Top with remaining Cool Whip. Alice Jenkins

CORNCOB JELLY 12 sweet corncobs 1 box fruit pectin 4 c. water 4 c. sugar Bring water and cobs to a boil; let boil for 10 minutes. Makes 3 cups of liquid. Strain through cloth. Put in saucepan and add fruit pectin. Bring mixture to a rolling boil; add sugar and bring it again to a rolling boil. Simmer for 3 minutes. Skim; add food coloring, if desired. Pour into sterile glasses and seal. Gertrude Avant

220098 — 83 — BEVERAGES, SANDWICHES & MISCELLANEOUS BUTTERMILK ICE

2 c. buttermilk 1 tsp. vanilla 1 VA c. sugar 2 egg whites 1 (No. 2) can crushed pineapple Mix buttermilk, pineapple and Vz of sugars. Put in freezer until crushes. Beat egg whites until stiff, adding remaining sugar. Fold in crushes. Put in freezer until frozen. Gertude Avant

PARTY PUNCH (Apricot Mist)

1 (46 oz.) can apricot nectar 3 (6 oz.) cans frozen limeade 1 (46 oz.) can pineapple juice concentrate 3 (28 oz.) bottles ginger ale Combine apricot nectar, pineapple juice and limeade concen trate in a punch bowl. Stir in ginger ale. Add ice cubes; float a few lime slices and whole strawberries on top if you wish. Helen Bass

PUNCH

1 Vz c. pineapple juice, chilled 1 pt. vanilla ice cream 1 pt. lime sherbet 1 (12 oz.) bottle 7-Up, chilled Combine juice, sherbet and half the ice cream; beat until smooth. Add 7-Up. Put rest of ice cream in punch and let float on top. Mrs. June Johnson

END OF THE SEASON SANDWICH SPREAD

12 large green tomatoes 1 oz. prepared mustard 4 large onions 3 c. white sugar 4 carrots 1 pt. white vinegar 12 large green peppers 1 Tbsp. salt 1 c. flour Clean first 4 ingredients and grind; drain well and set aside. Cook remaining ingredients to thicken, stirring constantly. Add -84- BEVERAGES, SANDWICHES & MISCELLANEOUS ground vegetables and cook for IS minutes. Let stand at room temper ature overnight. Add 1 quart Miracle Whip next day and seal in pint jars. Delicious! Freeze.

CONDENSED MILK 1 c. instant nonfat dry milk 2fz c. sugar Afz c. boiling water pinch of salt 3 Tbsp. melted butter or margarine Place all ingredients in blender and process until smooth. Keeps several weeks in refrigerator. Inexpensive condensed milk to be used in pies, salads, etc. Laura M. Bass North Vernon, IN

ZUCCHINI PINEAPPLE 4 qt. peeled, seeded, grated or 1 (46 oz.) can unsweetened diced zucchini pineapple juice 1 Vz c. ReaLemon juice 3 c. sugar Combine ingredients in saucepan. Simmer uncovered on low heat for 20 minutes, stirring frequently.Pou r mixture into hot jars. Leave Vi-inch opening on top. Bathe in cold pack canner. Make sure water covers top of jars. Cool and remove. Rita Nuckols Indianapolis, IN

CHICKEN SANDWICH thin sandwich bread 6 oz. or less cut up chicken Miracle Whip breast 1 can mushroom soup 1 can Cheddar cheese soup 1 (8 oz.) can chopped mushrooms Grease sides and bottom of large cake pan. Put thin sandwich bread (cut crust off) on bottom of pan. Spread Miracle Whip on top of bread. Spread mushroom soup and Cheddar cheese soup over Mir acle Whip. Put chopped mushroom and cut up chicken on next. Place slices of bread crumbs on top. 4 eggs 1 cup grated cheese 2 c. milk

220098 — 85 — BEVERAGES, SANDWICHES & MISCELLANEOUS Beat eggs in milk and pour over top of crust. Refrigerate over night or several hours. Bake at 350° for 45 minutes. Sprinkle cheese to melt over top. Mrs. Geneva Adaway

SWEET SANDWICHES cream cheese slivers of pitted dates or chopped drained, crushed pineapple plumped raisins chopped, soft, dried apricots grated lemon rind

If your family likes sweet sandwiches for a snack along with tea or coffee, try combining cream cheese with pineapple, dried apricots, dates or chopped plumped raisins and lemon rind. Margaret Durham

CLEAR SOUP STOCK slightly beaten egg white albumen in egg crushed egg shell

A slightly beaten egg white and a crushed egg shell may be used to clear a quart of stock for soup or sauces. The albumen in the egg coagulates as it is heated with the stock and any meat residue com bines with the coagulated albumen. The cleared stock should be allowed to settle and then strained through a couple of thicknesses of cheesecloth, placed over a fine sieve. Margaret Durham

FRENCH TOAST

2 eggs VA tsp. salt 1 c. milk 6 slices bread 2 tsp. sugar

Beat eggs slightly; add milk, sugar and salt. Dip bread in the mixture and saute on both sides until delicately browned. Serve imme diately with syrup, jam or marmalade. Margaret Durham -86- BEVERAGES, SANDWICHES & MISCELLANEOUS NUTRITIOUS SOFT DRINKS Mix your favorite fruit juice with club soda. Your kids will love it! So will you! JoAnn Hurst

RUSSIAN TEA 2 c. orange flavored instant 2/z c. instant tea breakfast drink 1 tsp. cinnamon 2 c. sugar 1 tsp. ground cloves 2 small pkg. lemonade mix Mix all ingredients in large bowl. Makes approximately one quart dry mix. Put three slightly rounded teaspoonfuls of mix in cup. Pour boiling water over and stir. Store in small size jars or canisters until used up. Keeps well. Georgia Forte

-EXTRA RECIPES-

220098 — 87 — BEVERAGES, SANDWICHES & MISCELLANEOUS

-•YOUR FAVORITE RECIPES- Recipe Page Number

-88 INDEX OF RECIPES

Appetizers, Relishes & Pickles Classic Chicken Parmesan 16 Country Peppers 12 Cheese Bacon Log 1 Green Bean and Turkey Cheese Ball 1 Casserole 18 Deviled Eggs 2 Ham and Asparagus Bake .... 14 Billed Okra Pickles 1 Ham and Broccoli Casserole ... 13 Hot Pepper Catsup Dressing ... 1 Hamburger Pie 16 Party Rye Appetizer 2 Hash Brown Potato Casserole .. 15 Sausage Snack Wraps ...... 3 Hot Chicken Salad Casserole .. 11 Vegetable Pizza 2 Jambalaya 14 Soups, Salads & Sauces Lasagna 15 Quick and Easy Spaghetti With Bourbeque Sauce 6 Vegetables 17 Cauliflower and Broccoli Salad .. 8 Sausage Dish 17 Cauliflower Salad 10 Seven-Layer Dinner 12 Cold Slaw 8 Sister Adaway's Spicy Chicken Cold Tuna Fish Salad ... 10 and Rice 18 Frozen Fruit Salad .. 9 White Chile 17 Harvey House Slaw ...... 7 Hot Chicken or Turkey Salad ... 9 Meats, Poultry & Seafood Pretzel Salad .6 Barbecued Shrimp 23 Raw Cauliflower Salad ...... 9 Beef Brisket 26 Red Hot Applesauce Salad ..... 5 Bluegrass Bacon Chicken ..... 25 Sauerkraut Salad 5 Chicken Souffle 22 Sauerkraut Salad 6 Chuck Roast 24 Sour Cream Potato Salad 8 Gourmet Ribs 22 T. J. Soup .7 Grilled or Baked Salmon ..... 24 Taco Salad 6 Homemade Sausage 21 Tangy Tarragon Fruit Salad .... 7 Hot Tuna Buns 23 24-Hour Green Bean Salad ..... 5 Louisiana Salmon Croquettes .. 24 Mary Spain's Barbecued Beef .. 22 Main Pishes Montgomery Special Beef and Baked Beans ...... 14 Gravy 25 Barbecued Chicken 13 Parslied Meat Loaf 27 Chicken and Bacon Dumplings . 11 Pepper Steak .. 23 Chicken and Fettuccine Quiche . 21 Alfredo 18 Rancher Pork Chops ...... 27 "Chicken Casserole" 12 Rouladen 21 Chicken In The Meadows ..... 15 Swedish Meatballs ...... 25

220098 -A- INDEX OF RECIPES Triple Dipped Chicken ...... 26 Pecan Pie 33 Pecan Pie 34 Vegetables Pecan Pie 37 Broccoli and Cheese 29 Ponder's Pie 37 Broccoli and Lima Beans 29 Potato Doughnuts 37 Country-Style Green Beans ... 30 Pretzel He 32 Hungarian Cabbage .. ... 29 Pumpkin Bread ...... 41 Spinach and Cream Cheese ... 29 Pumpkin Nut Bread 35 Pumpkin Pecan Pie ...... 38 Breads, Rolls, Pies & Pastries 6-Week Muffins 43 Sweet Mountain Rolls 44 Apple Pie In Bag 39 Whole-Wheat Bread 31 Applesauce or Banana Bread .. 41 Zucchini Bread 33 Banana Nut Bread 34 Banana-Nut Muffins ...... 43 Low Calorie Borden Holiday Egg Nog Pie .. 41 Buttermilk Pancakes 32 Carrot-Pineapple Congealed Buttermilk Pie 40 Salads 48 Cheese Jalapeno Cornbread ... 45 Cauliflower Casserole ...... 47 Cherry Cobbler 33 Chicken Cordon Bleu 48 Chess Pie 32 Cocktail Party Meatballs ..... 49 Chess Pie 38 Cottage Cheese and Fruit Chess Pie 42 Salad 47 Chocolate Chip Pie 35 Crispy Oven-Fried Chicken ... 51 Chocolate Surprise 42 Dark Chocolate Brownies 50 Creamy Lemon Pie 46 Fast-Track Breakfast 51 Custard Pie 42 Garlic Scampi 51 Dang Good Pie 39 Italian Nachos 53 Frozen Fluffy Strawberry Pie .. 45 Lemon Pudding Cake ...... 47 Green Tomato Pie 35 Lite Cheddar Cheese Sauce ... 49 Hot Water Pie Crust .... 44 No-Bake Fruit Cookies 52 Just Like Red Lobster's Cheese Oil-Free Three-Bean Salad .... 52 Garlic Biscuits 43 Peach Crunch 53 Lemon Luscious Pie 34 Teriyaki Breasts Of Chicken ... 54 Mayonnaise Rolls 39 Cakes, Cookies & Confections Millionaire Pie 36 Mock Apple Pie 40 Bit O' Spice Prune Cake .65 Never-Fail Refrigerator Rolls .. 39 Bob's Sugar Cookies 73 Oatmeal Bread 42 Butterscotch Brownies 70 Oatmeal Pie 36 Butterscotch Krispies ...... 66 Oatmeal Sesame Bread ...... 31 Carrot Cake ... 55 Oven-Baked Hush Puppies 45 Carrot-Pineapple Cake 67 Overnight Pancakes 34 Chewy Gooey Cake ...... 75 -B INDEX OF RECIPES

Chocolate Cake 61 Walder Astoria Red Velvet Chocolate Chip Tea Cakes 74 Cake 70 Chocolate Zucchini Cake 64 Walnut Brandy Fruit Cake .... 63 Coconut Cake 74 Zucchini Cake 55 Coffee Cake 62 Desserts Crisscross Cookies 74 Eggless Chocolate Cake 72 Apricot Sherbet . ... 79 Fresh Apple Cake 56 Cheese Cake 80 Friendship Starter Cake ...... 62 Cherry Cake Jello ...... 77 German Chocolate Fudge . 75 Cherry Delight 78 Italian Cream Cake 56 Christmas Ring 78 Lemon Glazed Cake 67 Fluffy Ambrosia 79 Lucille's Pound Cake 59 Layered Blueberry Delight .... 80 Mississippi Cream Cheese Lemony Bread Pudding 79 Pound Cake 57 No-Cook Homemade Ice Molasses Butterball Cookies ... 55 Cream 77 Oatmeal Cake 59 Oreo Cookie Cake 80 Our Lord's Scripture Cake 71 Persimmon Pudding 77 Peanut Butter Cupcakes 58 Special Cheese Cake 80 Pecan Crescent Cookies ...... 69 Trifle .77 Pie Crust Cookies 71 Watergate Pudding .81 Pineapple Cake 65 Pineapple Cake . 69 Beverages, Sandwiches & Miscellaneous Plain Butter Cake 72 Pound Cake 58 Buttermilk Ice 84 Pound Cake 66 Chicken Sandwich 85 Prune Cake 63 Clear Soup Stock 86 Puddin' Head Gingerbread Condensed Milk 85 Men 59 Corncob Jelly 83 Pudding Cake-Bundt Cake 57 End Of The Season Sandwich Quick Mint Cookies 73 Spread 84 Sausage Cake 58 French Toast 86 7-Up Cake 67 Lemon Lush 83 Sour Cream Pound Cake 68 Nutritious Soft Drinks 87 Strawberry Cake 61 Party Perfect Eggnog 83 Strawberry Cake ...... 66 Party Punch 84 Tennessee Jam Cake 70 Punch 84 Texas Brownies ; . . . . 60 Russian Tea 87 The Next Best Thing To Sweet Sandwiches 86 Robert Redford 60 Zucchini Pineapple ...... 85 Toffee Coffee Cake 69 Toll House Pan Cookies 72 -C- NOTES

-•NOTES-

-D- Making The Right Food Choices

A guide to healthy cooking and eating People are more concerned than ever about making the right choices when it comes to eating. Once primarily concerned with weight and calories, now consumers want to know more about what they are putting into their bodies. Their concerns include a number of diet related topics such as cholesterol, fat, fiber, sodium, as well as calorie intake. Fundcraft Publishing has gathered important nutritional infor mation to help consumers eat smart. The following pages include topics such as nutrient content claims, health claims and the new food label and how this information can play a role in your family's diet and overall good health.

Cooking Hints The role of fat in your diet Fat consumption has been linked to heart disease, obesity, some types of cancer and gallbladder disease. Many public and private health authorities now recommend that Americans strive to reduce their intake of dietary fat. The problem that confronts so many people now is how to trans late these recommendations for a reduced-fat diet to their every day menu. Basically, this means selecting foods which are low in fat or fat free more often. Choosing vegetables and fruits, cereals and grain products, fish, lean meats and low-fat dairy products will help reduce your daily intake of fat. Not all fats are created equal and not all fats are bad. Cholesterol and saturated fats are the hardest on your heart, while monosaturated and polyunsaturated fats are the easiest. Here's how to recognize all four in your diet: CHOLESTEROL is a fatty substance found in animal foods including meat, poultry, fish, egg yolks, milk, cream, cheese, butter and other dairy products. Foods derived from plants such as fruits, vegetables, grains and nuts contain no cholesterol at all. SATURATED FATS are primarily contained in animal foods including red meat and whole milk dairy products. Saturated fats can also be found in certain types of oils, notably coconut and palm and palm kernel oils, which are used in commercially baked goods. It's a good idea to cut down on foods high in sat urated fats and to make substitutions whenever possible. MONOSATURATED FATS are not considered harmful to your heart, and new research suggests they may actually reduce your blood cholesterol level and, thus, your risk of cardiovascular dis ease. This type of fat is found in olive oil, and in certain plant foods including avocados.

POLYUNSATURATED FATS also tend to reduce blood choles terol levels. It's the kind of fat you find most typically in sun flower, corn, soybean and safflower oils. Decreasing Your Fat Intake

You can lower your cholesterol level and decrease your risk of heart disease by cutting down on your fat consumption. Here are some ways:

Avoid fried foods; bake or broil. Choose lean meats; cut off the fat before cooking. Avoid luncheon meats (hot dogs, bologna). Eat sparingly of sausage and bacon. Remove skin from poultry (before cooking, if possible). Steam vegetables. Use half the fat (oil, margarine, butter, lard, shortening, mayonnaise) called for in recipes. Use less than 1 teaspoon margarine or butter on bread, hot cereals, vegetables. Use low-fat salad dressings; limit other salad dressings to 1 tablespoon. Season with herbs, lemon, vinegar, onion, garlic, tomato products. Thicken sauces, soups with a mixture of corn starch (or flour) and cold water. For snacks, choose fruit, vegetables, whole grain bread/cereals/ crackers. Choose low-fat milk products such as buttermilk, 2% fat milk, non-fat dry milk powder and skim milk. Use lean pieces of meat instead of fatback as seasoning for beans, peas, greens.

How to Pick What's Good for Your Diet Formula % of calories from fat: (Crams of Fat) x 9/(Calories per serving)= (Percent of calories from fat)

Cooking Hints TABLE FOR COOKING VEGETABLES

Vegetable Ways To Cooking Time Prepare CELERY Scrub thoroughly. Cook covered in small 10-15 mins. Cut off leaves and amount of boiling trim roots. Slice into water or in consomme. desired lengths. CORN Remove husks and Cook covered in small 6-8 mins. silks from fresh amount of boiling corn. Rinse and water; or cook uncov cook whole. ered in enough boiling salted water to cover ears. EGGPLANT Wash; if skin is Dip in beaten egg, Approx. tough, pare. Cut in then in fine dry bread 4 mins. 1/2 inch slices. crumbs. Brown slowly on both sides in hot oil Season. MUSHROOMS Wash; cut off tips of Add to melted mar 8-10 mins. stems. Leave whole garine in skillet; sprin or slice. kle with flour ana mix. Cover and cook slowly, turning occasionally. OKRA Wash pods; cut off Cook covered in small 8-15 mins. stems. Slice or leave amount of boiling salt whole. ed water. PARSNIPS Wash thoroughly; Cook covered in small 15-20 mins. pare or scrape. amount of boiling salt Slice lengthwise or ed water. crosswise. PEAS, Green shell and wash. Cook covered in small 8-15 mins. amount of boiling water. SPINACH Cut off roots and Cook covered without 3-5 mins. wash several times adding water. Reduce in lukewarm water, heat when steam lifting out of water forms. Turn often as you wash. while cooking. TOMATOES Wash ripened Cook slowly, covered, 10-15 mins. tomatoes. without adding water. ZUCCHINI Wash; do not pare. Season and cook cov 10 mins. Slice thin. ered in margarine for Total 5 mins. Uncover and cook till tender, turn ing slices. A "QUICK" Summary Of

DILL Both leaves and seeds of dill are used. Leaves may be used as a garnish or to cook with fish. Leaves or the whole plant may be used to flavor dill pickles.

FENNEL Has a sweet, hot flavor. Both seeds and leaves are used. Seeds may be used as a spice in very small quantity in pies and baked goods. Leaves may be boiled with ffsh.

MARJORAM May be used both green and dry for flavoring soups and ragouts; and in stuffing for all meats and fish.

TARRAGON Leaves have a hot, pungent taste. Valuable to use in all salads and sauces. Excellent in tartar sauce. Leaves are pickled with gherkins. Used to flavor vinegar.

CURRY A number of spices combined to proper proportions to give POWDER a distinct flavor to such dishes as vegetables, meat, poultry and fish.

CHIVES Leaves are used in many ways. May be used in salads, cream cheese, sandwiches, omelets, soups and fish dishes. Mild flavor of onion.

SAGE Used fresh and dried. May be used in poultry and meat stuffings; in sausage and practically all meat combina tions; in cheese and vegetable combinations, as in veg etable loaf, or curry. The flowers are sometimes used in salads.

continued

Cooking Hints continued.* CARAWAY Seeds have a spicy smell and aromatic taste. Used in baked goods, cakes, breads, soups, cheese and sauerkraut.

PAPRIKA A Hungarian red pepper. Bright red in color. May be used in all meat and vegetable salads, in soups, both cream and stock. As a garnish for potatoes, cream cheese, salads or eggs.

BASIL Aromatic odor, warm, sweet flavor, used whole or ground. Used with lamb, fish and vegetable dishes.

OREGANO Whole or ground, strong aromatic odor, used with tomato sauces, pizza and veal dishes.

BAY LEAF A pungent flavor.Availabl e as whole leaf. Good in vegetable and fish soups, tomato sauces and juice. Remove before serving.

GINGER An aromatic, pungent root, sold fresh, dried or ground. May be used in pickles, preserves, cakes, cookies, puddings, soups, pot roasts.

CHERVIL Aromatic herb of carrot family, like parsley but more delicate. Used fresh or dry in salads, soups, egg and cheese dishes.

SHALLOTS Small type onion producing large clusters of small bulbs. Used like garlic to flavor meats, poultry, sausage, head cheese.

VINEGAR Low percentage natural acid, generally acetic acid. Used as a preservative for all pickling of vegetables and fruit. To give zest or tangy flavor to salad dressings; for meat, fish and vegetable sauces. Different kinds are wine vinegar, white vinegar, cider vinegar, tarragon vinegar. CALORIE COUNTER CANDIES, SNACKS AND NUTS Calories

Almonds 12 to 15...... 93 Cashews. 6 to 8... 88 Chocolate Bar (nut) 2 ounce bar ...340 Coconut (Shredded) 1 cup 344 English Toffee .1 piece...... 25 Fudge 1 ounce 115 Mints.... 5 very small...... 50 Peanuts (salted) 1 ounce 190 Peanuts (roasted) 1 cup 800 Pecans 6 104 Popcorn (plain) 1 cup...... 54 Potato Chips.... 10 medium chips ...115 Pretzels 10 small sticks 35 Walnuts.... 8 to 10 100

DAIRY PRODUCTS American Cheese..... 1 cube, V/& inch ...100 Butter or Oleomargarine... 1 level Tbsp 100 Cheese (blue, cheddar, cream, Swiss) 1 ounce 105 Cottage Cheese (uncreamed)... 1 ounce ..25 Cream, light 1 Tbsp 30 Cream, whipped.... 1 Tbsp 25 Egg White 1 15 Egg Yolk 1 .....61 Eggs (boiled or poached) 2 160 Eggs (scrambled) 2.. 220 Egg (fried) .1 medium... 110 Yogurt (flavored) 4 ounces 60 DESSERTS Cakes: Angel Food Cake 2" piece...... 110 Cheesecake 2" piece 200 Chocolate Cake, iced 2" piece 445 Fruit Cake 2" piece 115 Pound Cake 1 ounce piece ....140 Sponge Cake 2" piece 120 Shortcake with fruit 1 avg. slice 300 Cupcake, iced 1 185 Cupcake, plain 1 .....145 Pudding: Bread Pudding y2 cup 150 Flavored Puddings Y-> cup ....140 Pies: Apple 1 piece ...... 331 Blueberry...... 1 piece 290 Cherry 1 piece 355 Custard...... / piece 280 Lemon Meringue 1 piece 305 Peach 1 piece 280

Cooking Hints ' CALORIE COUNTER DESSERTS (Cont.) Calories

Pumpkin 1 piece 265 Rhubarb 1 piece 265 Ice Cream: Chocolate Ice Cream Y2 cup ...200 Vanilla Ice Cream ...J/2 cup.... 150 Miscellaneous: Chocolate Eclair, custard .....1 small ....250 Cookies, assorted 1, 3-inch dia 120 Cream Puff. 1 296 Jello, all flavors '/ cup 78

BEVERAGES AND JUICES Chocolate Malted... 8 ounces 450 Cocoa (all milk) 8 ounces 235 Cocoa (milk & water) 8 ounces 140 Coffee (black/unsweetened) .0

BREADS AND FLOUR FOODS Baking Powder Biscuits 1 large or 2 small 129 Bran Muffin. 1 medium 106 Cornbread 1 small square 130 Dumplings 1 medium 70 Enriched White Bread 1 slice. 60 French Bread 1 small slice ...54 French Toast 1 slice 135 Macaroni and Cheese 1 cup .....475 Melba Toast 1 slice 25 Noodles cooked 1 cup 200 Pancakes (wheat) 1, 4-inch 60 Raisin Bread 1 slice 80 Rye Bread.. 1 slice 71 Saltines...... 1 .17 Soda Crackers 1 23 Waffles 1 216 Whole Wheat Bread 1 slice 55 BREAKFAST CEREALS Corn Flakes 1cup ....96 Cream of Wheat 1 cup 120 Oatmeal. 1 cup 148 Rice Flakes 1 cup 105 Shredded Wheat 1 biscuit 100 Sugar Krisps 3/iCup 110 FISH AND FOWL Bass A ounces ...... 105 Brook Trout ...4 ounces...... 130 Crabmeat (canned) 3 ounces.... 85 Fish Sticks 5 sticks or 4 oz 200 Haddock (baked) 1 fillet 158 Haddock (broiled). 4 ounces (steak) 207 CALORIE COUNTER FRUITS Apple (raw) ..1 small ,70 Banana 1 medium 85 Blueberries (frozen/unsweetened) Y2 cup 45 Cantaloupe Melon...... YJ melon large...... 60 Cherries, freshYwhole Y2cup 40 Cranberries (sauce)... 1 cup ...... 54 Grapes 1 cup...... 65 Dates 3 or 4 95 Grapefruit (unsweetened) Y2 55 Orange 1 medium 70 Peach (fresh) ...... I...... 35 Plums ....2...... 50 Tangerine (fresh) 1... 40 Watermelon ...1" slice...... 60

MEATS Bacon (crisp) .2 slices ..95 Frankfurter..... 1 ...... 155 Hamburger (avg. fatybroiled). 3 ounces 245 Hamburger (leanYbroiled) 3 ounces..... 185 Ham (broiledyiean) .3 ounces 200 Ham (baked). .J slice.. 100 Lamb Leg Roast. 3 ounces 235 Lamb Chop (rib) 3 ounces 300 Liver (fried)...... 3 Y2 ounces.. 210 Meat Loaf. 1 slice .100 Pork Chop (med.) 3 ounces..... 340 Pork Roast.... 3 ounces... 310 Pork Sausage 3 ounces... 405 Roasts (BeeO Loin Roast. 3 Y2 ounces...... 340 Pot Roast (round) 3 Y2 ounces...... 200 Rib Roast ...3 Y2 ounces 260 Rump Roast 3 Y2 ounces 340 Spareribs 7 piece, 3 ribs 123 Swiss Steak 3 Y2 ounces 300 Veal Chop (med.) 3 ounces. 185 Veal Roast 3 ounces 230

SALADS AND DRESSINGS Apple and carrot (no dressing) Y2 cup 100 Chef SaladYreg. oil 1 Tbsp 160 ChefSalaaYmayonnaise 1 Tbsp 125 Chef SaladY French, Roquefort 1 Tbsp 105 Cole Slaw (no dressing) Y2 cup. 102 Fruit Gelatin 1 square 139 Potato Salad (no dressing) [A cup 184 Waldorf (no dressing) >4 cup. 140 Boiled Dressing 1 Tbsp 28 French Dressing / Tbsp 60 Mayonnaise 1 Tbsp 110

Cooking Hints 9 Food Guide Pyramid A Guide to Daily Food Choices

Fats, Oils & Sweets KEY USE SPARINGLY Fat (naturally occur- ing and added) u Sugars These symbols show fats, oils, and (added) added sugars in foods. ^ ;

Milk, Yogurt & Meat, Poultry, Fish, Cheese Group Dry Beans, Eggs 2-3 SERVINGS & Nuts Group 2-3 SERVINGS

Vegetable Fruit Group Group 3-5 2-4 SERVINGS SERVINGS

Bread, Cereal, Rice & Pasta Group 6-11 SERVINGS How to Use The Daily Food Guide What counts as one serving? Breads, Cereals, Rice and Pasta Milk, Yogurt and Cheese Fats, Oils and Sweets 1 slice of bread 1 cup of milk or yogurt LIMIT CALORIES FROM THESE 1/2 cup of cooked rice or pasta 1/2 to 1 ounce of cheese especially if you need to lose 1/2 cup of cooked cereal weight 1 ounce of ready to eat cereal Meat, Poultry, Fish, Dry Vegetables Beans, Eggs and Nuts The amount you eat may 1/2 cup of chopped raw or 2-1/2 to 3 ounces of cooked be more than one serv cooked vegetables lean meat, poultry or fish ing. For example, a din 1 cup of leafy raw vegetables Count 1/2 cup of cooked beans, ner portion of spaghetti or 1 egg, or 2 tablespoons of would count as two or Fruits peanut butter as 1 ounce of three servings of pasta. 1 piece of fruit or melon wedge lean meat (about 1/3 serving)

10 Raise Funds! Create Your Own Cookbook With Fundcraft!

If you belong to an organization that needs money, or want to raise funds for a worthy cause, send in this card today. For whatever reason you publish a cookbook, Fundcraft has a low cost, guaranteed cookbook plan for you. All you do is collect the recipes from friends and neighbors - FUNDCRAFT DOES THE REST! Raise $5,000 or more! Quality ingredients

Fundcraft's time-tested plan allows you to Fundcraft quality allows you to have a offer an attractive, professional cookbook personalized cookbook with your name on everyone will love that has a perceived value the cover and in many places throughout the book. of many times its actual cost. Fundcraft You can also choose from full-color covers and cookbooks are easy to do and easy to sell divider sheets. Your members' names will appear when you follow our plan. with the recipes they submit. Our "Recipe For Success" No investment or risk

Fundcraft has been publishing cookbooks Fundcraft trusts you with an easy 67 day payment since 1942. We help you every step of the way so plan after we ship your books. Your success is guar that you and your members have FUN while pro anteed so there's no worry about cost. Follow our viding a constructive service for your community plan and your cookbooks will sell themselves.

For even faster service, call 1-800-351-7822

visit our internet site @ http://www.cookbooks.com

(Tear along perforation, fill in other side and mail)

BUSINESS REPLY MAIL FIRST-CLASS MAIL PERMIT NO. 58 COLLIERVILLE. TN

POSTAGE WILL BE PAID BY ADDRESSEE Fundcraft

P.O. Box 340 Collierville, TN 38027-9987

LIU,,1,11 ML,II,I,,I,LI,,1,1,,,11,,,II How many servings do you need each day?

Calorie Level* about about about 1,600 2,200 2,800

Bread Group 6 9 11

Vegetable Group 3 4 5

Fruit Group 2 3 4

Milk Group **2-3 **2-3 **2-3

Meat Group 2, for a 2, for a 3, for a total of total of total of 5 ounces 6 ounces 7 ounces

* These are calorie levels if you choose low-fat, lean foods from the 5 major food groups and use foods from the fats, oils, and sweets group sparingly.

** Women who are pregnant or breastfeeding, teenagers, and young adults to age 24 need 3 servings. A Closer Look at Fat and Added Sugars The small tip of the pyramid shows fats, oils, and sweets, I These are foods such as salad dressings, cream, butter, I! margarine, sugars, soft drinks, candies and sweet desserts. These foods provide calories, but few vita mins and minerals. Most people should go easy on |||||iik foods from this group.

Some fat or sugar symbols are shown in the other food groups. That's to remind you that some foods in these groups can also be high in fat and added sugars, such as cheese or ice cream from the milk group. When choosing foods for a diet, consider the fat and added sugars in your choices from all the food groups, not just Illiillllliliiiiill fats, oils and sweets from the Pyramid tip.

Cooking Hints 11 Nutrition Facts: Helping Consumers Eat Smart Shopping and planning has never been easy. And now, with so many people concerned about the nutrient contents of foods, the choices are even tougher to make. But now, new government regulations require food manufacturers and processors to provide dietary information on their food products. There is information on saturated fat, dietary cholesterol, fiber and other nutrients...items that relate to today's health concerns about heart dis ease, cancer and other diseases linked, at least in part, to diet. One of the recent changes involves new requirements for food labels. The new food label will have a new name. Now it will be called Nutrition Facts. That title will signal to consumers that the product is correctly labeled according to the new Food and Drug Administration guidelines.

New heading sig nals a new label. Nutrition Facts New mandatory ^Serving Size 1 cup (228g) More consistent component helps serving sizes, in Servings Per Container 2 consumers meet both household dietary guidelines and metric mea Amount Per Serving recommending no sures, replace more than 30% of Calories 250 Calories from Fat 110 those that used to calories from fat. be set by manufac % Daily Value „ turers. Total Fat 12g 18% Nutrients required on Saturated Fat 3 g 15% nutrition panel Cholesterol 30 mg 10% are those most % Daily Value Sodium 470 mg 20% important to the shows how a health of today's Total Carbohydrate 31 g 10% .food fits into consumers, —• the overall Dietary Fiber Og 0% most of whom daily diet. need to worry Sugars 5g about getting too much of certain Protein 5g items (fat for example), rather Vitamin A 4% • Vitamin C 2% than too few vit amins or miner -Calcium 20% • Iron 4% als, as in the * Percent Daily Values are based on a 2,000 calorie past. diet. Your daily values may be higher or lower depending on your calorie needs. Reference val Calories 2,000 2,500 " ues help con sumers learn Total Fat Less than 65g 80g good diet Sat Fat Less Than 20g 25g - basics. They Cholesterol Less Than 300mg 300rng can be adjust Conversion guide Sodium Less Than 2,400mg 2,400mg ed, depending helps consumers Total Carbohydrate 300g 375g on a person's learn caloric value Dietary Fiber 25g 30g calorie needs. of the energy-pro Calories per gram: ducing nutrients w Fat 9 • Carbohydrate • Protein

12 The New Food Label - What to Look For The new food label can serve as an important guide to better nutrition, but only if you use it. What should you look for? First of all, nutrient content claims, such as "low calorie," may appear on the front label. These claims will signal - truthfully - if a food is high in a nutrient that most of us need to consume less of. This may be good if you're trying to reduce your intake of calories, fat or cholesterol...or if you're trying to eat more fiber or potassium. Likewise, health claims on some labels will point out a food's nutritional qualities that help reduce the risk of certain long- term diseases, :::::"!" such as heart dis 1 Nutrition Facts ease or cancer. I Serving Size 1 cup (228g) The "Nutrition j Servings Per Container 2 Facts" will give 1 Amount Per Serving more in-depth 1 Calories 250 Calories from Fat 110 % information to I Daily Value help you choose I Total Fat 12g 18% foods that fit in 1 Saturated Fat 3 g 15% with a more 1 Cholesterol 30 mg 10% | Sodium 470 mg 20% healthful diet. 1 Total Carbohydrate 31 g 10% Now it's easier 1 Dietary Fiber Og 0% than ever to eat | Sugars 5g healthy - just | Protein 5g read the label. 1 Vitamin A 4% • Vitamin C 2% I Calcium 20% • Iron 4% I * Percent Daily Values are based on a 2,000 calorie I diet. Your daily values may be higher or lower 1 depending on your calorie needs. I Calories 2,000 2,500

I Total Fat Less than 65g 80g I Sat Fat Less Than 20g 25g I Cholesterol Less Than 300mg 300mg I Sodium Less Than 2,400mg 2»400mg I Total Carbohydrate 300g 375g J Dietary Fiber 25g 30g I Calories per gram: I Fat 9 • Carbohydrate • Protein

Cooking Hints 13 Getting Specific Here are examples of the meanings of some descriptive words used in food labeling.

SUGA1

Sugar Less than 0.5 grams No added sugar JtljJfltrocessing does not Free per serving. Without added sugar increase content No sugM^^I^^^yiiM-iiimoun t |l|ili|irtl|ally. Reduced At least 25% less sugar Sugar per serving than reference

CALORIES

Calorie Fewer than 5 calories Free per serving.

Low 40 calories or less per t|| Calorie serving... or if the servingf" is 30 grams or less... p#- 50 grams of the food.

Reduced At least 25|ii^Sl|i Fewer|j||l§fes Calorie calories pel||pni|§|n •§ • reference foc^^^Si&:.^^^.^5f CHOLESTEROL

Cholesterol Free Less than JS|iiHl|ps • f (mg) of clllesteM aiM g§§] 2 g of saturated fat per serving';'

Reduced or At least 25% le&M'i Less Cholesterol cholesterol and 2 |p less saturated fatpe r living than reference Mfe*:-:

14 FAT

Fat Free Less than 0.5 g of fat per serving.

Saturated Fat Free Less than 0.5 g per serving and the level of saturated fatty acids does not exceed 1% of total fat.

Low Fat 3 g less per serving...or per 50 g of the food if serving is 30 g or less, or less than 2 tablespoons.

Low Saturated Fat 1 g or less per serving and not more than 15% of calories from saturated fatty acids.

Reduced Fat At least 25% less per serving than reference food. Less Fat

Reduced or Less At least 25% less per serving than reference food. Saturated Fat

SODIUM

Sodium Free Less than 5 mg per serving.

Low Sodium 140 mg or less per serving or per 50 g of food.

Very Low Sodium 35 mg or less.

Reduced or Less At least 25% less per serving than reference food. Sodium

FIBER

High Fiber 5 g or more per serving. Foods making this claim must meet the definition for low fat or the level of fat must appear next to the high fiber claim.

Good Source of Fiber 2.5 g to 4.9 g of fiber per serving.

More or Added Fiber At least 25% more fiber than reference food.

Cooking Hints 15 FAVORITE RECIPES

Recipe Name Page No.

Notes

Published and Printed By Fundcraft Publishing P.O. Box 340 Collierville, TN 38027

16 Turn red

Step-by-step instructions and helpful hints make

Tradingrrecipes has been a popular hobby for generati you can turn this tradition into ar citing and profitable Fund Raising Program that involves the entire community! Fundcraft helps you even/ step of the way with aproven plan that guarantees youypceess. Request j^J-REE copy of our Recipes FSrSuc^ps booklet that ainjpowliSy fls to publish your own cookboik. You collect ipes and Fundcraft does the rest!

eci

Vp^ 1 Send me more information on publishing a a 1C& • personalized cookbook with no obligation. For faster service call 1-800-351-7822 Visit us on the internet at: http://www.cookbooks.com B Organization (Sharing Your Name EH Best Address 'lOkririaridbdi <(§8fflpifar City -

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Home Phone ( The Fundcraft Sampler 1089-F Printed in U.S.A. by Fundcraft Publishing, P.O. Box 340, Collierville, TN 38027 Publishers of Personalized Community Cookbooks