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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
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g PASSOVER DATE g Date on Common Calendar Jewish Year . APRIL 3 1969 5729 APRIL 21 1970 573D APRIL 10 1971 5731 MARCH 3D 1972 5732 APRIL 17 1973 5733 APRIL 7 1974 5734 MARCH 27 1975 5735 J J J f I N D E X r r Tbl TABLESPOON Tsp TE ASPOON IA 12A SALADS MOULDS GARNISHES LUNCHEON 1. Garnish 13. Potato - Starch Blintzes 2. Beet Salad 14. Blintzes 3. Beet Mould 15. Fillings (a) Meat (b) Liver 4. Cranberry Jello Mould 16. Fillings (c) Choese (d) Vegetable 17. Cheese KreplCl ch 4A 18. Cheese Mbtza Pancckes SOUPS G;I.RNISHES 19. Cheese Latkes 20. Mat za I-1eal Latkes 5. Beef-Stock Soup 21. Potato Latkes 6. Chidkon Soup 22. Matzo Brei (Fried Matza) 7. Meat Borscht 23. Cheese I\ilushroom Puff 8. Rhubarb Borscht 24. Eggplant Casserole 9. Caft,'} lis 10.Toasted Farfel 11.K:1.edlach 12.Matza Balls " \ 2411. 3611. FISH SIDE DISHES & VEGETABLES 25. Gefilte Fish 37. Harvard Beets 26. Gelfilte Fish 38. Ch8roset 27. Sweet ~md Sour Fish 39. Carrot Tzimmes 28. Pickled Fresh Salmon 40. Knishes 41. Potnto & Meat Knishes 42. Side Dish of Matza Balls 2811. and Vegetables .. , :f\1E.r\ T nnd FOVIL 43.0rnnge Glazed Sweet Potatoes < • " 44. Vogetc.ble l Side ..Dl·sh .' 29. Beef Casserole 45 Kuglach (Matza Meal) 30. Potato Topped Beef Loaf 4&. Farfel Kuglach (Popovers) 31. Hot Dog Dish 32. Stuffed Ve~l Brisket 33. Matza Meal Turkey Stuffing 34. ftlJD t za Turkey Stuffing 35. Fnrfel Chicken Stuffing 36. Orange Glaze for Fowl I N D E X 601. -
Small Plates Express Lunch Lighter Options Sandwiches to Drink…
Express Lunch Small Plates To Drink… Potato, Cheddar Cheese Insert Glass of White Wine and Spring Onion Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Golden Croutons (v) Grilled Blue Corn Tortilla Salad of Palm Hearts £XX.XX Monterey Jack, Guacamole, Sour Cream Spring Onions, Cucumber, Tomatoes and and Pico de Gallo (v) (gf) Garden Greens with Dill Dressing (vegan) (gf) Insert Glass of White Wine Smoked~ Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX and Cream Cheese Bagel Salad and Crisps Insert Glass of Rosé Wine Potato, Cheddar Cheese Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ and Spring Onion Soup £XX.XX Dark Chocolate Golden Croutons (v) and Hazelnut Swirl Cheesecake Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango Cottage Pie and Spring Onion Thai Salad Seasonal Vegetables (gf) Smoked Salmon* Sugar Snap Peas and Coriander and Cream Cheese Bagel Salad and Crisps Desserts Cold Meat Platter American Burger with Cheese and Bacon Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Rosemary Roasted Pineapple Blackberry Jelly Fries and Coleslaw Mango and Pink Peppercorn Sorbet, with Poached Conference Pear Banana Jam (vegan) (gf) (ls) Honey Yoghurt (ls) (gf) Grill Dark Chocolate and Hazelnut Fruit Salad (vegan) (gf) (ls) Salmon Fillet Swirl Cheesecake -
Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie
Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas Cookie Exchange .............................................................................3 Raspberry-Truffle Brownies .........................................................................................................3 Walnut & Chocolate Chip Bars .......................................................................................................3 Rugelach ............................................................................................................................................4 Cranberry Layer Bars .....................................................................................................................4 Oreo Truffles ..................................................................................................................................5 Lemon Bon Bons................................................................................................................................5 Sandies ..............................................................................................................................................6 Italian Donuts ..................................................................................................................................6 Salted Caramel-Pecan Bars ............................................................................................................6 Frosted Nutmeg Logs .....................................................................................................................7 -
Storied Desserts by Dan Gill
Storied Desserts By Dan Gill Molasses Gingerbread My grandmother, affectionately called Mungee (pronounced with a hard “G”), was raised way out in the country near Chester. She was the prim, proper and fastidious product of finishing school and old Virginia society. In her day, proper young ladies wore high lace and could traverse rough terrain with large books balanced deftly on their heads to improve posture. She was meticulous and frugal: She had balls of string saved from feed bags and a drawer full of used plastic bags, many with Nolde’s Bread printed on them. She loved to cook and had boxes and diaries full of recipes that she clipped from newspapers and magazines, many with annotations and comments. Mungee was not only a good cook; she was an artist with desserts and could work wonders with her kerosene cook-stove. When I was in school at Urbanna Elementary, she lived in the old Jockey Quarters on the farm - also the end of the line for the school bus. Every afternoon, when I got off of the bus, Mungee would have some special treat ready for me. My favorite was her molasses gingerbread hot from the oven and slathered with butter or lemon hard sauce. I have her original recipe, adapted for modern ingredients, and we make it regularly at the store. Molasses Gingerbread 1 1/2 cups sugar 1 cup butter 1 1/2 cups molasses 4 each eggs 1 cup buttermilk 3 cups all-purpose flour 1 tsp salt 2 tsp soda 2 tsp ginger - ground 2 tsp cloves - ground 2 tsp cinnamon - ground 2 tsp allspice - ground 1 cup hot water Cream butter and sugar. -
Heavenly Delights
C641.5 W514H THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Theodore C. and Betty Lou Kerner Fund C641.5 W514h PRINTED BY HALL PRINTING COMPANY HIGH POINT, NORTH CAROLINA United Methodist Women Wesley Memorial United Methodist Church High Point, North Carolina 1982 CHAIRMEN Melanie Godwin Vicki Reddick ARTWORK AND CALLIGRAPHY Melanie Godwin HISTORIAN Eleanor Latimer COMMITTEE Laura Amos Margot Pritchett Ginger Edwards Tammy Rhodenhiser Linda Etheridge Linda Saunders Dianne Hackney Vicki Shipman Dorsay Howard Joyce Stephens Vicki Kendall Alice Walden Beverly Koontz Proceeds from the sale of HEAVENLY DELIGHTS will be used to support various missions of the church. Additional copies may be obtained by contacting: Wesley Memorial United Methodist Church Post Office Box 5289 1225 Chestnut Street High Point, North Carolina 27262 RECIPE AND IDEA CONTRIBUTORS We are most grateful to all the members of Wesley Memorial who so generously shared their recipes and ideas with us. Without their many contributions, HEAVENLY DELIGHTS would never have become a reality. Gloria Adams Annie Coles Mary Adams Margaret Coltrane Gladys Albertson Elizabeth Conner Mary Alexander Carolyn Cook Charlotte McMichael Amos Margaret Cox Ellen Amos Ruth Craven Iris Amos Louise Cribbs Laura Amos Shirley Cromwell Martha Amos Doris Cross Peggy Amos Emily Crowe Marjorie Anderson Jeanette Davenport Nancy Anderson Dorothy Davis Sue Anderson Ruth Davis Anne Andrews Doris Denning Mary Ashcraft Jean Dula Frances Austin -
Ryzon BAKING BOOK a PRACTICAL MANUAL for the PREPARATION of FOOD REQUIRING BAKING POWDER Kr
Ryzon Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER kr COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Miss ALICE BRADLEY Instructor in Cookery, Pratt Principal, Miss Farmer's School Institute, Brooklyn, N. Y. of Cookery, Boston, Mass. JANET Mckenzie hill MARY MASON WRIGHT Editor of "American Cookery,'^ Cooking Expert of the "Designer" Boston. Mass, ELIZABETH O. HILLER Mrs. LEMCKE-BARKHAUSEN Denver School of Cookery Principal Greater New York Conking School MARIA W. HILLIARD KATHARINE LAWRENCE Wellesley Hills, Mass, Director of Household Mrs. ANNA E. SCOTT Science. Temple University, Cooking Expert and Food _ Philadelphia, Pa. Econojnist of the "Philadelphia Mrs. HARRIETT COLE North American" EMMONS Mrs. CHRISTINE FREDERICK Manager, RYZON Service Staff Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL HOW THE RYZON BAKING BOOK WAS MADE WHEN the marketing of Ryzon was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder. Therefore, it was quickly decided that the Ryzon Baking Book should be as much of an improvement over previous baking powder recipe books, as Ryzon, The Perfect Baking Powder, is an improve- ment compared with the old kinds of baking powder. -
The Yummy Book
NINETY-FIVE YEARS AND STILL GROWING Shortly after returning from service in World War I, H. Allen Durkee and Fred Mower went into the business of manufacturing Marshmallow Fluff. They started with one barrel of sugar, a few cans, two spoons and a second hand Ford. Each day they sold Fluff door to door and filled orders making one batch at a time in the evening. It was tough work that paid off. Soon supermarkets began stocking their shelves with Fluff, and the company began to grow. In the 1930's Durkee and Mower became pioneers in radio advertising with their weekly show, "The Flufferettes". The fifteen minute broadcast included live music and comedy skits. Some of the earliest "Flufferettes" shows included the BOOK-OF-THE-MOMENT dramas. They were short comic sketches about a fictional Bostonian scholar named Lowell Cabot Boswell who rewrote moments in American history. Each episode ended with Mr. Boswell's disappearance to finish his untitled, mysterious book. The last drama of the series revealed that the BOOK-OF-THE-MOMENT was not a historical text as expected. Instead, it was a collection of recipes for cakes, pies, candies, frostings and other confections that could be made with Marshmallow Fluff, appropriately called THE YUMMY BOOK. This is the ninth edition of THE YUMMY BOOK. You'll still find some of the favorites from the 1930 edition plus many new up-to-date ideas to try. You'll find the recipe for Never-Fail Fudge that helped raise money during World War II; fat-free ideas for frostings, sorbets and treats; microwave cookie bars and much more. -
Carrot Pudding with Raisins and Pistachios
Carrot Pudding with Raisins and Pistachios Adapted from Madhur Jaffery;s Indian Cooking, Barron’s, 1983 I start this recipe by condensing the milk, but you can start with half the amount of milk, and a can of sweetened condensed milk, if you want your halva to come together faster. The rose water is the biggest deviation from tradition in this recipe, but K.M. and I both like the addition. But don’t hesitate to leave it out if you can’t find it, or want a more authentic taste. 2 quarts whole milk – preferably non-homogenized ½ cup sugar ½ teaspoon salt 12 cardamom pods 1 ½ inch stick of cinnamon ½ cup raisins ¼ cup rose water 1 cup pistachios, shelled, toasted 4 tablespoons Cardamom sugar (recipe follows) 1 lb. carrots, grated Heat the milk in a heavy sauce pan over medium heat. Add the sugar and spices and then stir until the sugar dissolves. Try to keep the milk simmering just below a boil, and stir it frequently, reducing the heat as necessary to prevent a burn. Your goal is to reduce the milk by half, which will take at least an hour or more – depending on the size of your pan; the wider the pan, the faster the reduction. While the milk reduces warm the rose water in the microwave for about 40 second, and then soak the raisins in the water – you can also do this the night before. Keep the raisins in the water for a least an hour. Using the pulse setting on the food processor roughly chop the pistachios. -
2020 March ASE March 2020 Springtime Carrot Cake Pops on A
Springtime Carrot Cake Pops on a Stick + Sweet Cream Drizzle + Carrot Confetti + Cheesecakey Shakeys • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • springtime carrot cake pops preheat + grate + zest Preheat oven to 375 degrees F. Wash and zest 2-3 large carrots using a box grater or a food processor. Zest 1 lemon. measure + combine + whisk To a large mixing bowl, measure and combine 1 C all-purpose flour, ½ tsp baking soda, ½ tsp salt, and 1½ tsp pumpkin pie spice/ground cinnamon. Whisk together! To a separate mixing bowl, measure and combine ½ C brown sugar, ¼ C unsweetened apple sauce, ¼ C melted butter or oil, ¼ C canned crushed pineapple, and 2 tsp vanilla extract. Whisk together! fold + oil + bake Fold the dry ingredients into the wet ingredients. Add 1½ C grated carrots and lemon zest and gently fold them into the batter. Then add 1 tsp oil to each cupcake well of your tin. Drop rounded tablespoons of batter into each well. Bake for 15-18 minutes, until doughnut holes are baked through. Cool slightly, then poke through the middles with toothpicks or popsicle sticks, drizzle with Sweet Cream Drizzle and Carrot Confetti! ::Recipe continued:: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes Sticky Fingers cooking TM Cultivating ‘Cool’inary Curiosity in Kids THYME to TURNIP the BEET on WHAT KIDS EAT www.stickyfingerscooking.co © 2020 Sticky Fingers Cooking • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • drizzle + sprinkle Drizzle cooled doughnut holes with Cream-Cheesy Drizzle (recipe below) and sprinkle with extra grated carrots (Carrot Confetti!) sweet cream drizzle measure + add + whip Measure and add 4 oz cream cheese, ¼ C powdered sugar, 1 tsp lemon juice, ¼ tsp vanilla extract, a pinch of salt, and ¼ C whole milk to a large mixing bowl. -
Candy Cane Cookies Story I Can't Believe I'm Sharing This Recipe!
Entry 1: Candy Cane Cookies Story I can't believe I'm sharing this recipe! I have guarded it for over 20 years now- ever since my mother handed the reins to me because she was too old to make them. My mother ate these cookies with us last Christmas when she was 93 and she passed a month later. My mother was not a baker by any means. She was a career woman with a very limited repertoire of recipes. She had one pie she was pretty good at and these cookies. That was it. So, the importance of these cookies to my brothers and I was immeasurable! We waited all year for her to make them. I am also a career woman and I know the meaning of a job deadline. But, in the 1990's when the cookies first became my responsibility, I learned the meaning of pressure. My brothers start reminding me about them around September. Then, they start badgering me for an early release around October. I hold out until November, and then I start mass producing them. Typically, I make at least 6 double batches. I freeze them without the frosting. Then, at the beginning of December, I designate an entire day for frosting them. From that point on, I am expected to serve them on demand and I do mean demand! I accept the pressure and the awesome responsibility because I love the fun of the whole thing. I tease my brothers by pretending I'm not going to make them. Then I pretend I'm out of them when they beg for them. -
Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps.