Grace Lutheran Church & the Community of Bruce

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J II A Collection of Recipes by Grace Lutheran Church & the Community of Bruce Bruce, SD 57220

This cookbook is a product of Cookbooks by Morris Press Type 'N $ave™ program. All recipes were typed by the customer.

P.O . Box 2110 • Kearney, NE 68848

For FREE information on publishing your own cookbook, write to us, call us toll-free at 800-445-6621 , or visit us online at www.morriscookbooks.com .

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The Grace Luther League took a trip to Estes Park, CO in July of 2001 for the National Youth Convention

God is great, Be present at our table, Lord. God is good, Be here and everywhere And we thank Him for adored. our food. These mercies bless, By His hand we all are fed; and grant Lord, give us our That we may strengthened for daily bread. Thy service be. Amen Amen

43002-vm 2 r The Grace Luther League is made up of over 15 stu dents in grades 7 through 12. Weekly meetings include supper, Bible study, activities and planning for upcoming I events. Some of our activities in the past years have included picnics at Oakwood, bowling and lock-ins. The highlight of I the year came in July when 10 of us went to Estes Park, Colorado to attend the National FLY Convention. I - Our group also does service projects for the community and the world. Several meals a year are served for the people in our church and community. We have participated in Operation Christmas Child and World Vision's 30-Hour I Famine to help aid poor children around the world. Our main focus is on learning how God wants us to live. I In our weekly Bible Studies we have studied Genesis and Romans, among other topics. We continually learn about I God's grace and His love for us. Taste and see that the Lord is good; Blessed is the man who takes refuge in Him. L Psalm 34:8 L

L Thanks to all who submitted recipes for this book. Because of you our cookbook will be a great success!

43002-vm 3 Appetizers & Beverages ...... 1-4 Soups & Salads ...... 5-1 O Vegetables & Side Dishes ...... 11-16 Main Dishes ...... 17-26 Breads & Rolls ...... 27-30 Desserts ...... 31-42 Cookies & Candy ...... 43-56 This & That ...... 57-60 Index

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~ I Helpful Hints

• You won't need sugar with your tea if you drink jasmine tea or any of the lighter-bodied varieties, like Formosa Oolong, which have their own natural sweetness. They are fine for sugarless iced tea, too.

• Calorie-free club soda adds sparkle to iced fruit juices, makes them go further and reduces calories per portion.

• For tea flavoring, dissolve old-fashioned lemon drops or hard mint candy in your tea. They melt quickly and keep the tea brisk!

• Most diets call for 8 ounces of milk and 4 ounces of fruit juice. Check your glassware. Having the exact size glass ensures the correct serving amount.

• Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 1O minutes or longer if you want a stronger flavor.

• Always chill juices or sodas before adding to beverage recipes.

• To cool your punch, float an ice ring made from the punch rather than using ice cubes. Not only is this more decorative, but it also inhibits melting and diluting.

• Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste.

• One lemon yields about % cup juice; one orange yields about Y3 cup juice. This is helpful in making fresh orange juice or lemonade!

• Never boil coffee; it brings out the acid and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh .

I • Always use COLD water for electric drip coffee makers. Use 1 to 2 tablespoons ground coffee for each cup of water. i • Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when I frozen. Nuts and seeds can be used directly from the freezer.

• Cheeses should be served at room temperature, approximately 70°.

• To prevent cheese from sticking to a grater, spray the grater with cooking spray before beginning. Appetizers & Beverages

¥ OYSTER CRACKERS ¥ Evcl yn TUlgren 2 packages oyster crackers I T. dill weed I package Hidden Valley ranch I T. garlic powder dressing mix I cup vegetable oil I T. onion powder Mix dressing mix, onion powder, dill weed, garlic powder and oil. Combine with oyster crackers, stir well and put in 2 cookie sheets. Bake at 250 degrees r for l hour, stirring every 15 minutes. Cool and stir in an airtight container.

¥ NUTIY CRACKER DELIGHTS ¥ r Evelyn Tillgren I package Club crackers (42 I tsp. vanilla crackers) I cup chopped almonds, pecans or II 314 cup butter or margarine walnuts 3 / 4 cup white sugar Place crackers in a single layer in a 15 x 10 x 1 inch pan lined with foil. In II a saucepan over medium heat, melt butter or margarine, add sugar and bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat and add vanilla. Pour evenly over crackers and sprinkle on nuts. Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediately remove from pan, I! cutting between crackers if necessary. Cool on wire racks. Store in an airtight 1 container. Yield: 3 /2 dozen.

¥ SUGAR COATED PEANUTS ¥ Bette Ford 1 cup sugar 1 pound raw Spanish peanuts 1/ 2 cup water Put sugar and water in a large frying pan and stir over medium heat until warm. Add the peanuts and stir until water is gone. Your peanuts should be coated. Then bake on a large cookie sheet about 20-30 minutes in a 300 degree oven. Stir often.

¥ CARAMEL CORN ¥ J eank Loomis 3 quarts popped corn I tsp. vanilla 1 11/ 3 cup sugar / 2 cup white corn syrup I cup margarine (continued)

43002-01 1 • Combine sugar, margarine and syrup. Boil 10-15 minutes until light caramel color. Add vanilla. Pour over popcorn and stir. Break into pieces.

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'I CHURROS ¥ Amber and Alyssa Nelson

1 can refrigerator biscuits 1/ 2 cup granulated sugar 2 tsp. cinnamon Heat oil in a deep fryer or deep pot to 375 degrees. Combine cinnamon and sugar. Divide biscuit dough into small balls. Deep fry balls until golden brown and remove from oil. Coat balls with cinnamon-sugar. '- I 'I TORTILIA ROLL-UPS 'I Jared Nelson

8 oz. soft cream cheese 1/2 cup shredded cheddar cheese 1/ 2 cup salsa 6-8 flour tortillas Blend together cream cheese, salsa and cheddar cheese. Spread mixture on the flour tortillas. Roll up tightly. Cut rolls into 1 inch pieces. Serve with salsa for dipping.

'I FRUIT DIP¥ Amy Dalager 8 oz. cream cheese, softened I tsp. vanilla I cup brown sugar Combine all ingredients, beat until smooth. Serve with any kind of fruit- apples are especially good.

'I CRAB DIP¥ Karen Apland 3 T. minced green onion I tsp. Worcestershire sauce 2 T. minced celery few drops red pepper sauce 8 oz. cream cheese, softened 1 cup shredded crab 1/ s tsp. pepper Combine cream cheese and sour cream. Stir in onion, celery, hot sauce, Worcestershire sauce and crab. Refrigerate. Serve with veggies or crackers .

• 2 43002-01 I ] • ORANGE JULIUS • Amy Dalager 1 r l cup orange juice / 4 cup sugar I cup milk l egg white or whole egg, optional -'!.i tsp. vanilla l heaping cup ice Combine a ll ingredients in a bl ender. Pulse to crush ice thoroughly and bl end un til froth y. Serv e imm ediately.

• DANDELION WINE •

I gallon dandelion blossoms 3-4 oranges Boiling water raisins 3 pounds brown sugar 2 packages yeast 3-4 lemons Ea rl y in the morning when the dew is still on the dandelions, pick l gallon of perfect open blossoms. Put in a 2 gallon open crock (or larger) and cover with boiling water. Spread cheesecloth over the container and let set at room II temperature fo r 3 days. Then squ eeze all the liquid out of the flowers. Throw out fl owers and sa ve juice. Put into an enameled pot and add brown sugar, lemons and oranges chopped in juice, skin , seeds and all , and raisins. Boil covered for 30 minutes. Cool to lukewarm and pour into crock. Add yeast and cover with cheesecloth for 2-3 week until bubbles stop. Filter through clean cheesecl oth and pour into wine bottles. Use corks to seal , but don 't cap too ti ght. II Recipe Favorites

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Recipe Favorites

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s: Q) ::::, 0 fl) :r (t) J fl) J J ] Cl) Q C "C fl) QC Cl) J Q) Q) a. J fl) Helpful Hints

• Fresh lemon juice will remove onion scent from hands.

• To save money, pour all leftover vegetables and water in which they are cooked into a freezer container. When full, add tomato juice and seasoning to create a "free" soup.

• Instant potatoes are a good stew thickener.

• Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), will make them easier to digest.

• When cooking vegetables that grow above ground, the rule of thumb is to boil them without a cover.

• A lump of sugar added to water when cooking greens helps l vegetables retain their fresh color. • Never soak vegetables after slicing; they will lose much of their nutritional value.

• Fresh vegetables require little seasoning or cooking. If the vegetable is old, dress it up with sauces or seasoning.

• To cut down on odors when cooking cabbage, cauliflower, etc ... , add a little vinegar to the cooking water.

• To avoid tears when cutting onions, try cutting them under cold running water or briefly placing them in the freezer before cutting.

• Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water.

• Vinegar can remove spots caused by tomatoes. Soak the spot with vinegar and wash as usual.

• Egg shells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water after they are boiled. Also, add a drop of food coloring to help tell the cooked eggs apart from the raw ones in your refrigerator.

• Keep bean sprouts and jicama fresh and crisp up to five days by submerging them in a container of water, then refrigerating them.

• Your fruit salads will look perfect when you use an egg slicer to make perfect slices of strawberries, kiwis, or bananas. _]l Soups & Salads

• HAMBURGER SOUP • Shirley Hagselh 2 pounds hamburger 4 medium carrots, chopped _j! 6 cups water 1 cup grated cabbage 3 bouillon cubes (2 beef, l chicken) 1 can pork and beans, optional 2 onions, chopped 1 can corn, optional _]\ 2 stalks celery, chopped Brown hamburger. Add onions and brown also. Add water, bouillon, celery, carrots and cabbage. Cook until vegetables art.: tender. Add either pork and _J I beans or corn, if using. Simmer for about an hour.

] • BUSY DAY SOUP • Louise Skovlund 5 cups water 2 cups ( I can) mixed vegetables, ] 1 pound ground beef drained 1 package onion soup mix 1 cup uncooked shell macaroni 1 can (1 lb.) tomatoes Bring water to a boil in a large sauce pan, crumble ground beef into small pieces and add. Cook to medium heat for 10 minutes. Skim off foam from beef, add soup mix, tomatoes, vegetables and macaroni. Continue cooking over medium heat for 20 minutes or until macaroni is tender.

] • WILD RICE SOUP • Karen Apland 3 T. butter 8 slices bacon, fried and chopped J 2 T. minced onion 1/ 2 cup shredded carrots 1/ 2 cup flour 3 T. chopped slivered almonds 3 cups chicken broth 2 cups milk 1 2 cups cooked wild rice / 4 cup half and half I 1/ 3 cup minced ham minced chives Melt butter in a saucepan. Saute onion until tender. Blend in flour, gradually add broth while stirring; continue to cook and stir until mixture comes to a boil. Boil 1 minute. Stir in rice, ham, carrots, almonds, milk and half and half. Simmer 15 minutes. Garnish with chives. Thin with more milk if desired.

43002-01 5. • POTATO CHEESE SOUP • Amy Dalager 1 quart chicken broth 1 tsp. freshly ground black pepper 3 2 1/ 2 pounds potatoes, coarsely /4 pound swiss or cheddar cheese, chopped (do not peel) grated 2 bunches scallions, diced 1 cup dry white wine, optional 1 quart milk paprika and parsley for garnish 4 T. tamari sauce or soy sauce In a heavy bottomed soup pot bring the broth to a boil. Add potatoes and simmer for 30 minutes. Add the scallions and remove the pot from the heat. Add milk. Puree the potato/broth mixture. Add the tamari and pepper and bring soup back to a simmer. When the soup begins to simmer stir in the grated cheese. Add wine, if using. As soon as the cheese has melted, remove from heat and serve. Yield: 8 servings

• TOMATO SOUP • Dorothy Schaller 1 quart home-canned tomatoes, 1 tsp. baking soda broken up salt and pepper to taste 1 can Swanson's chicken broth 1 pint of half and half or 1 (12 oz.) 1 T. instant onion (minced) can evaporated milk 1 T. sugar or less Heat tomatoes, chicken broth, onion and sugar for 15 minutes. Turn heat down and add soda. Stir a few minutes and then add cream or milk. Heat but do not boil. Serves four ... unless you have a hungry husband--then serves two!

• SPAGHETfI SALAD• Hatsue Raatz I pound angel hair pasta tomatoes 1 package Good Seasons Italian onion dressing red and green peppers 1 T. "Salad Supreme" (more if black olives desired) Cook pasta. Make Italian dressing per instructions on package. Cut up veggies as desired. Pour dressing over pasta and add Salad Supreme .

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• CALICO SUPPER SALAD • Elsie Chapin 1 I package (7 oz.) shell macaroni / 2 cup ripe olives, sliced or I can Spam luncheon meat, diced chopped 1 / 2 cup celery, chopped I cup diced cheddar cheese I green pepper, chopped chopped onion as desired Dressing

1 2 cups Miracle Whip / 4 cup sugar 314 cup milk 1 tsp. mustard Boil macaroni as suggested on package. Drain and pour cold water through macaroni until cool. Mix macaroni and all other ingredients together. Add you favorite dressing or use the included recipe. Dressing: Stir all ingredients together until smooth. (Use more or less milk and sugar according to personal _] taste.) Stir dressing into macaroni mixture. Refrigerate until ready to serve. ] • SPRING SALAD • Lucille Hanson ] 1 pound macaroni shells or rotini 1 cup white vinegar 1 medium green pepper 1 cup white sugar 1 small onion 2 cups Miracle Whip ] 1 cup cucumber, cut up salt and pepper to taste 1 can Eagle Hrand milk Cook macaroni . Add pepper, onion, carrots and cucumber. Combine milk, l vinegar, sugar and Miracle Whip. Add to macaroni mixture.

l • NAPA CABBAGE SALAD • Hatsue Raatz 1 head Napa Cabbage, chopped J (2 oz.) bottle sesame seeds 1 green pepper, chopped 1 package Ramen Noodle soup, J package slivered almonds chicken flavor Dressing

1 1 / 2 cup oil / 4 tsp. pepper 6 T. vinegar flavor packet from noodles 4 T. sugar Crumble Ramen noodles. Toast almonds and noodles in a dry skillet until light brown. Remove and repeat with sesame seeds. Toss cabbage, green pepper, almonds, sesame seeds and noodles. Combine dressing ingredients. I Add to salad before serving.

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¥ MACARONI SALAD ¥ Kay Bauman J (12 oz.) packages spiral macaroni I small can sliced black olives l large pepper, diced Tomato, or any other vegetables 1/ 2 onion, chopped you wish 1 cucumber, peeled and diced Dressing

3/ 4 cup oil 1 tsp. salt J 1/i cups sugar 1 tsp. pepper 11/ 2 cups vinegar 1 tsp. garlic salt Cook and drain macaroni. Mix with other ingredients. Combine dressing ingredients and add to macaroni. Refrigerate overnight or at least for a few hours.

¥ BACON VEGETABLE SALAD ¥ J oAnn Schaller 1 head cauliflower 1 pound bacon, fried crisp and l bunch broccoli crumbled (may use bacon bits) 1 small onion 1 8 oz. mozzarella cheese, shredded Dressing 11/i cup mayonnaise 2 T. vinegar 1/ 4 cup sugar 1/ 4 cup Parmesan cheese 2 T. milk Break cauliflower and broccoli into small pieces, chop onion, add bacon pieces and mozzarella cheese. Make dressing, combining mayonnaise, sugar dissolved in milk, vinegar and Parmesan cheese. Add dressing to vegetables and toss.

• FRlJIT MACARONI SALAD 'I Carol Skovlund 1 (8 oz.) can crushed pineapple 1 cup uncooked macaroni 4 beaten eggs 1 cup colored marshmallows 1/ 2 cup sugar 3 cups diced apples 1 / 4 cup lemon juice Cook macaroni. Drain pineapple, saving liquid. Cook juice, beaten eggs, sugar and lemon juice. Cool. Add to macaroni. Add apples, marshmallows and pineapple .

• 8 43002-01 _J • GRAPE SALAD • Dorothy Schaller I hunch red grapes 3 oz. slivered almonds l bunch green grapes Dressing 8 oz. cream cheese l cup sour cream _J 3 /4 cup brown sugar 8 oz. whipped topping Prepare dressing by mixing cream cheese and brown sugar, then add sour cream and whipped topping. Toast almonds at 350 degrees for 10 minutes. Mix dressing, grapes and toasted almonds. Refrigerate. Makes a large salad.

_J ¥ MOLDED CORNED BEEF SALAD ¥ Hildur Ulvestad 2 small packages lemon Jello l can corned heef', shredded 2 cups hot water 2 hard-boiled eggs, chopped fine J 1 1 1 /i cups cold water / 4 cup chopped cucumber 3 / 4 cups mayonnaise 2 T. green pepper, cut tine or 11/ 2 cups diced celery chopped ] 2 T. minced onion lettuce Dissolve Jello in hot water, add cold water. When Jello begins to set, whip with mayonnaise. Add celery, onion, corned beef, eggs, cucumber and pepper. Let set in a 9 x 13 inch cake pan until firm. Cut in squares and serve on a l lettuce leaf.

l • RASPBERRY DELIGHT SALAD ¥ Amy Dalager l small package raspberry Jello l medium banana, sliced l l cup boiling water 3 T. orange juice l cup ice cream 1 (9 oz.) can crushed pineapple, -1 1/2 cup chopped pecans, optional drained Combin e Jello and water, add ice cream and stir until dissolved. Add orange juice. Set until thickened. Add pineapple, nuts and banana. Pour into mold or bowl and chill until firm.

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Recipe Favorites

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Helpful Hints

• When preparing a casserole, make an additional batch to freeze. It makes a great emergency meal when unexpected guests arrive . Just take the casserole from the freezer and bake it in the oven .

• To keep hot oil from splattering, sprinkle a little salt or flour in th e pan before frying.

• Never overcook foods that are to be frozen . Foods will finish cooking when reheated. Don't refreeze cooked thawed foods.

• A few drops of lemon juice added to simmering rice will keep the grains separated.

• Green pepper may change the flavor of frozen casseroles. Clove, garlic, and pepper flavors get stronger when they are frozen , while sage, onion, and salt get milder.

• Don't freeze cooked egg whites; they become tough .

• For an easy no-mess side dish , grill vegetables along with your meat.

• When freezing foods, label each container with its contents and the date it was put into the freezer. Store at 0°. Always use frozen cooked foods within one to two months.

• Store dried pasta, rice (except brown rice) , and whole grains in tightly covered containers in a cool , dry place. Always refrigerate brown rice, and refrigerate or freeze grains if they will not be used within five months.

• To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned trench-fried onions, or slightly crushed seasoned croutons.

• Souffle dishes are designed with straight sides to help your souffle climb to magnificent heights. Ramekins are good for serving individual casseroles.

• A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

• To quickly bake potatoes, place them in boiling water for 1O to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.

• To avoid toughened beans or corn, add salt midway through cooking. Vegetables & Side Dishes

¥ AU GRATIN POTATOES ¥ Nancy Nelson 3 ( IO oz.) packages shredded hash I (12 oz.) container sour cream browns I cup shredded cheddar cheese 3 T. onions, diced seasoned salt 3 T. margarine salt and pepper I can cream of chicken soup Saute onions in margarine. Add soup, sour cream and cheese. Mix well. Stir in thawed hash brown and salt and pepper to taste. Bake about 45 minutes at 350 degrees.

¥ SHAKE AND BAKE POTATOES • Nancy Nelson 6 medium potatoes vegetable oil I package dry onion soup mix

1 Scrub potatoes. Dice into about / 2 inch chunks. Mix dry soup mix with a little oil in a gallon sized zip lock bag. Add the potatoes into the bag. Shake to coat well. Put in a pan in a single layer. Bake at 375 degrees for about 30-40 minutes.

¥ SCALLOPED POTATOES ¥ Gerald Stahl 1 6 medium potatoes 1 / 4 cup milk 1 / 2 cup butter l 1/i cup grated cheddar cheese 2 T. flour 3 tsp. grate onion 2 tsp. salt 2 ts11. dried dill 1 / 2 tsp. pepper Slice potatoes into baking dish. Mix other ingredients in pan and heat until blended. Pour over potatoes. Bake covered 40 minutes at 350 degrees. Uncover and bake 20 minutes.

• ESTIIER'S SCALLOPED POTATOES AND BACON¥ Sm1dy Reichling 5 pounds potatoes I tsp. salt I pound bacon I tsp. pepper I quart heavy whipping cream I small onion I quart half and half (continued)

43002-01 11 ¥ ¥ GARLIC-SMOTHERED BROCCOLI ¥ Amy Dalager

1 1 l bunch broccoli (about 1 / 2 / J tsp. turmeric pounds) 1 scant tsp. salt 3 T. light vegetable oil 8-10 garlic cloves, peeled and halved Cut broccoli into spears, leaving long stems. Rinse well and drain. Heat the oil in a large frying pan. When the oil is hot, add garlic and saute, stirring till golden. Add turmeric and immediately follow with broccoli. Arrange broccoli into a single layer. Cook without stirring for 1 minute, then sprinkle with salt, turn each spear carefully, and saute an additional minute. Reduce heat and cook, covered, 8 minutes. Uncover and continue to cook about 3 more minutes, until all the moisture is evaporated and broccoli spears are glazed in garlic oil. Serve immediately.

• BRUSSELS SPROUT SUPREME • Carol Lovrn I pound fresh Brussels sprouts, 1 cup milk trimmed 1/ 2 cup shredded process American 1 cup chopped celery cheese 2 T. butter or margarine 1/ 4 tsp. salt 2 T. flour pinch cayenne pepper, optional Place Brussels sprouts, celery and a small amount of water in a saucepan pan; cover and cook for 8 minutes or until tender-crisp. Meanwhile, melt butter in another saucepan, add flour and stir until smooth. Gradually add milk; bring to a boil; reduce heat. Cook and stir 2 minutes or until thickened. Add cheese, salt and cayenne. Stir until cheese is melted. Drain sprouts and celery; top with cheese sauce. Yield: 4-6 servings.

• RODKAAL (RED CABBAGE) ¥ ._Jeanie Lo01nis

1 3 l head (about 5 pounds) red / 2- / 4 cup sugar cabbage I T. salt 1 1 / 4 cup butter / 4 cup currant jelly, if desired 1/i cup apple cider vinegar Shred cabbage fine. Melt butter in a large kettle, add cabbage and stir well. Mix in vinegar, sugar, salt and jelly. Cover and simmer slowly over very low heat for 2-3 hours, stirring occasionally. Add moisture if needed, either a little vinegar or water, depending on taste. Yield: 8-10 servings.

• 14 43002-01 \' SCALLOPED CORN • Amy Dalager I can cream-style corn 2 T. butter or margarine 1 2 eggs, beaten / 2 cup cracker crumbs (about I 0 1/2 cup milk saltines) 1 / 2 cup finely chopped onion salt and pepper to taste Melt hutter. Add onions and saute. Add corn, milk, cracker crumbs, eggs and seasonings. Mix well and pour into a greased casserole. Place in shallow pan of water. Bake at 350 degrees for 45 to 50 minutes. Yield: 5-6 servings.

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Recipe Favorites

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Helpful Hints

• Use little oil when preparing sauces and marinades for red meats. Fat from the meat will render out during cooking and will provide plenty of flavor. Certain meats, like ribs , pot roast, sausage, and others, can be parboiled before grilling to reduce the fat content.

• When shopping for red meats, buy the leanest cuts you can find. Fat will show up as an opaque white coating or can also run through the meat fibers, as marbling. Although most of the fat (the white coating) can be trimmed away, there isn't much that can be done about the marbling. Stay away from well-marbled cuts of meat.

• Home from work late with no time for marinating meat? Pound meat lightly with a mallet or rolling pin , pierce with a fork, sprinkle lightly with meat tenderizer, and add marinade. Refrigerate for about 20 minutes, and you 'll have succulent, tender meat.

• Marinating is a cinch if you use a plastic bag. The meat stays in the marinade and it's easy to turn and rearrange. Cleanup is easy; just toss the bag.

• It's easier to thinly slice meat if it's partially frozen .

• Tomatoes added to roasts will help to naturally tenderize them. Tomatoes contain an acid that works well to break down meats.

• Whenever possible, cut meats across the grain; they will be easier to eat and have a better appearance.

• When frying meat, sprinkle paprika over it to turn it golden brown.

• Thaw all meats in the refrigerator for maximum safety.

• Refrigerate poultry promptly after purchasing. Keep it in the coldest section of your refrigerator for up to two days. Freeze poultry for longer storage. Never leave poultry at room temperature for more than two hours.

• If you're microwaving skinned chicken , cover the baking dish with vented clear plastic wrap to keep the chicken moist.

• Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.

• Scaling a fish is easier if vinegar is rubbed on the scales first. J I I Main Dishes

¥ MEXICAN BlTBBLE PIZZA ¥ JoAnn Schaller 1 pound hamburger 2 cups lettuce l package taco seasoning 1 cup salsa 3 / " cup water l cup sliced olives 1 can tomato soup l oz. sour cream 2 cans refrigerator biscuits green onion 8 oz. shredded cheddar cheese Brown hamburger; add taco seasoning, water and soup and bring to a boil. Reduce heat to low and simmer 3 minutes. Cut each biscuit into 8 pieces, __I add to hamburger and stir gently. Bake in a 9 x 13 pan at 375 degrees for 18-23 minutes or until bubhly and biscuits are golden brown. Remove from oven and sprinkle with cheese. Return to oven and bake 8-10 minutes more. Top with lettuce, salsa, olives, sour cream and green onions. _I ¥ BREAKFAST PIZZA• Sheila Glieme

1 l pound pork sausage, browned / 4 cup milk .I l package crescent rolls 1/s tsp. pepper l cup frozen hash browns, thawed 2 tsp. Parmesan cheese 1 l cup shredded cheddar cheese / 2 tsp. salt I 5 eggs, slightly beaten Separate the crescent rolls, place them on an ungreased round pizza pan with points to center. Press sides together and seal. Spoon on browned sausage, potatoes and top with cheddar cheese. Mix together eggs, milk, salt and pepper. I Pour slowly over the crust. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes.

• SOUPERBURGERS ¥ Carol Skovlund

1/ 2 cup chopped onion l can tomato rice soup 1/ 2-l tsp. chili powder 1/ 4 cup water l T. shortening 1/ 4 tsp. salt l pound ground beef In a pan cook onion and chili powder in shortening. Add beef, cook till brown. Add soup, water and seasonings. Simmer about 10 minutes. Serves 6.

43002-01 17 ¥ ¥ SWISS STEAK WITH MUSHROOMS ¥ Gerald Stahl 2 pounds steak, cut thick 1 tsp. Worcestershire sauce 1/z cup flour 314 cup water (including juice of 3/4 tsp. salt mushrooms) •; _. tsp. pepper 2 (4 oz.) cans mushrooms, optional 1 1 / 3 cup fat /z cup sliced onions 1 beef bullion cube Wipe steak with a cloth. Mix flour, salt and pepper and beat mixture into steak with a mallet. Brown steak in fat. Remove meat from pan to baking dish. Add mushroom juice, water, beef bouillon cube and Worcestershire sauce to pan and heat. Arrange onions and mushrooms on top of steak. Pour contents of frying pan over this. Cover and bake in moderate over (350 degrees) for 2 hours. Serves 4.

¥ CHICKEN SOUR CREAM ENCHILADAS ¥ JoAnn Schaller I (16 oz.) sour cream 2 T. chopped cilantro 2 cups chopped cooked chicken 1 tsp. ground cumin 8 oz. colby-Monterey Jack cheese, 10 flour tortillas divided lettuce I cup salsa

Mix 1 cup sour cream, 1 cup shredded cheese, chicken, 1/4 cup salsa, cilantro 1 and cumin. Spoon /4 cup chicken mixture down the enter of tortilla. Roll up tortilla and place in 9 x l3 pan, top with remaining 3/4 cup salsa and cover. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 additional minutes. Top with lettuce and remaining l cup sour cream.

¥ CRISPY RANCII CHICKEN ¥

1 (1 oz.) packet ranch dressing mix 6-8 pieces chicken, with skin and 1 / 4 cup corn flakes, crushed, or bones. unseasoned bread crumbs Mix dressing mix and crumbs in plastic bag. Add chicken and shake to coat. Bake on an ungreased baking pan at 375 degrees for 50 minutes.

• 18 43002-01 • BAKED BEEF STEW • Marian Borst.ad 1 -- ~ I can (14 / 2 oz.) diced tomatoes, 4 medium carrots, cut into 1" undrained chunks I cup water 3 medium potatoes, peeled and 3 T. quick-cooking tapioca quartered 3 2 tsp. sugar 2 celery ribs, cut into / 4 " chunks 11/i tsp. salt 1 medium onion, cut into chunks 1 / 2 tsp. pepper 1 slice bread, cubed 2 pounds lean beef stew meat, cut into 1" cubes In a large bowl , combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 9 x 13 (or 3 quart) baking di sh. Cover and bake at 375 degrees for 1 J/4 to 2 hours or until meat I and vegetabl es are tender. Yi eld: 6-8 servings _I ¥ HARVEST SUPPER lVIEATBALLS AND _I GRAVY ¥ G race Lut he ran WMF

2 pounds lean ground heef 1/ 2 tsp. pepper 1 2 eggs, beaten / 4 tsp. allspice 1 1 I / ~ cup minced onion / 4 tsp. nutmeg 1 1 cup dry bread crumbs / 4 tsp. sage I T. cornstarch 3/ 4 cup milk I I 1/ 2 tsp. salt Sauce 6 oz. beef broth 2'/ 2 cup milk 11/ 2 cans (10 oz.) cream of chicken I soup Mi x all ingredi ents in a large bowl, store overnight in refrigerator to bl end flavors and fo r easier handling. Roll into balls using a No. 24 or smaller ice cream scoop. Pl ace in a 9 x 13 baking pan. Bake at 350 degrees for 20 minutes. Mi x sauce together and pour over meatballs. Bake an additional 40 minutes. Yield: 8 servin gs

43002-01 19 'I • BAKED MEATBALLS • Louse Skovltmd l pound hamburger l cup bread or cracker crumbs 1/ 2 cup milk 1 tsp. salt l egg 1/s tsp. pepper Sauce 1 1 T. Worcestershire sauce / 2 cup ketchup 1/ 2 cup vinegar 1/ 2 cup water 3 T. sugar Combine hamburger, milk, egg, crumbs, and spices and form into balls. Lay in a baking dish. Combine ingredients for sauce, then slice an onion and layer. Pour sauce over meatballs. Bake at 350 degrees for 1 hour.

• EASY ONE-STEP LASAGNA • Rebecca Guetter 1 1 / 2 pounds ground beef 24 oz. small curd cottage cheese 48 oz. jar spaghetti sauce 2 eggs, beaten Lasagna noodles, enough for two 4 cups grated mozzarella cheese layers Brown beef, add spaghetti sauce and heat. In bowl combine eggs and cottage cheese. In a 9 x 13 pan spoon 1/ J meat sauce, cover with 1 layer uncooked 1 noodles, spoon / 2 of cottage cheese mixture, then 1/ J meat sauce and 1/2 of mozzarella. Repeat one more layer of noodles, cottage cheese, meat sauce and mozzarella. Bake at 350 degrees for 1 hour and 15 minutes, checking to see if noodles are fork tender.

• OLIVE GARDEN FETTUCCINE ALFREDO• Sheila Grieme 8 oz. cream cheese 1/i cup milk 3 / 4 cup Parmesan cheese, grated 8 oz. fettuccine noodles, cooked and 1 / 2 cup butter or margarine drained In a large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

'I 20 43002-01 ¥ RECIPE FOR A HAPPY HOME ¥

To 3 cups of love and 2 cups of understanding add 4 teaspoons of courtesy and 2 teaspoons each of thoughtfulness and helpfulness. Sift together thor oughl y, and stir with an equal amount of work and play. Add 3 teaspoons of responsibility. Season to taste with study and culture, then fold with generous amount of worship. Place in a pan well greased with security and lined with respect for personality. Sprinkle li ghtly with sense of humor. Allow to set in an atmosphere of democratic planning and mutual sharing. Bake in moderate oven. When well done, remove and top with a thick coating of Christian teaching. Serve in a platter of friendliness garnished with smiles.

¥ HAMBURGER CHOPPED SUEY • Luella Loomis I pound hamburger 2 T. flour I (15 oz.) can Chinese vegetables 4-5 T. soy sauce 1 can bean sprouts Brown hamburger in a 3 quart saucepan. Add Chinese vegetables and bean sprouts (undrained). Stir in flour and soy sa uce and heat until thickened. Serve over chow mein noodles or mashed potatoes. Very easy recipe--can also be prepared in a crockpot. 1 ,

¥ NOODLES AND SALMON ¥ 1, Elsie Hovey 1 can cream of celery soup I package noodles 1 1/ .i cup milk / 2 cup diced cheese 1/ 2 cup mayonnaise I can salmon 1, I package frozen mixed vegetables onion Cook noodles as directed on package. Drain. Mix all the ingredients together LI and put in casserole. Bake in a 350 degree oven for 30 minutes. • SUPER EASY HOT DISH ¥ LI Elsie Chapin 11/i pounds ground beef, uncooked I can cream of celery soup 7 oz. box seasoned croutons I can cream of chicken soup L_ 1 1 cup celery, finely cut / 2 small onion, cut tine 1 11/ 2 cup hot milk / 2 cup margarine Mix croutons, ground beef, celery and onion in a large casserole. Melt marga rine with hot water and pour over mixture. Blend soups and pour over top. Bake l hour at 300 degrees. Let sit a few minutes before serving. Don't ovcrbakc--casserole will get too dry.

43002-01 21 • • CASHEW BEEF BAKE • Marion Borstad l pound ground beef I can cream of chicken soup I cup chopped onion I can cream of mushroom soup I cup diced celery I cup milk 3 T. butter I tsp. salt l package (7 oz.) egg noodles, 1/ 4 tsp. pepper cooked and drained I cup salted cashew nuts Brown beef, onions and celery in butter in heavy skillet over medium heat. Arrange beef mixture and noodles in layers in greased 2-quart casserole. Combine soups, milk and seasonings, and pour over beef and noodles. Bake in a slow oven (325 degrees) for one hour. Uncover, sprinkle with cashew nuts and bake ten minutes longer. Makes 6-8 servings.

• MICROWAVE BUSY DAY CASSEROLE• Carol Lovro l pound ground beet~ browned and I cup water drained 11/2 cup macaroni, uncooked 1 (15 1/2 oz.) jar spaghetti sauce I cup shredded mozzarella cheese Combine beef, spaghetti sauce, water and macaroni. (If desired, you could substitute l quart home canned tomatoes and 2 cups macaroni. Add any spices you desire.) Cook covered at full power for 12-14 minutes, until macaroni is tende r, stirring and rotating dish halfway through cooking time. Sprinkle cheese on top. Let stand covered 5-6 minutes more before serving. Yield: 6 servings.

• TURKEY PIE WITH CHEESE BISCUITS • Nancy Nelson

1 /., cup butter 10 oz. frozen peas, thawed 1 / 2 cup chopped onions 2 cups cooked turkey (or chicken) l can mushroom pieces 2 cups biscuit mix 1 1 / 4 cup tlour / 2 cup grated cheddar cheese 1 tsp. salt 2/ 3 cup water 2 cups milk Saute onion and mushroom in butter, stirring, about 5 minutes. Remove from heat. Stir in flour, salt and pepper. Mix until smooth. Add milk. cook over medium heat, stirring constantly until boiling. Simmer 3 minutes. Add peas 1 and turkey. Put in a 1 / 2 quart baking dish. Put aside. Combine biscuit mix and cheese. Mix well with fork. Add wate r. Stir until flour is absorbed. Roll dough into rectangle 8 x 4 inches. Cut into 8 triangles. Arrange on casserole. Bake at 425 degrees for 20-25 minutes.

¥ 22 43002-01 I

! I _J • TURKEY STROGANOFF ¥ Dorothy Oines

1 1 / 2 cup green pepper /4 cup milk 2 T. chopped onion 2 cups cooked noodles (preferably 2 T. butter frozen ones) 1 1 can cream of mushroom soup 1 /2 cup diced turkey 1 1 / 2 cup sour cream /2 tsp. paprika Brown green pepper, onion and butter 3 minutes, then add soup, sour cream and milk. Cook noodles and then pour soup mixture over them and bake 30 minutes in a 350 degree oven. ~] ¥ HASH BROWN BAKE ¥ Phyl Ribstein ] 2 pounds hash brown squares l 1/2 -2 pounds hamburger, browned 1 large package frozen broccoli, 1/2 cup margarine, softened thawed 11/2 cup cheddar cheese, shredded 1 can cream of chicken soup seasoned croutons I 1 cup sour cream Spray a 9 x 13 pan with non-stick spray. Put hash browns on the bottom, then broccoli, then hamburger. In a medium bowl mix soups (don't add water), sour cream and margarine. Pour over hash brown mixture. Top with cheese I and crushed croutons over all. Bake 1 hour at 350 degrees. Remove from oven and let set 10-15 minutes before cutting or serving. Serves 10-12. ]

¥ HAMBURGER-BISCUIT BAKE ¥ ] Bev Jurgens Hiscuit dough 1 2 cups sifted flour /3 cup shortening - 1 2 tsp. baking powder 314 cup milk 3/ -t tsp. salt

Topping 0 - i (1) VI 2 pounds hamburger 2 cups shredded cheese Cl) ('C) 1/ 2 cup chopped onion tomato soup or white sauce .... Cl)- ~J Sift flour, baking powder and salt together. Cut in shortening. Slowly mix in milk, just enough to make dough soft but not sticky. Press into jelly roll pan. Brown crumbled hamburger and onion. put on top of biscuit dough. Bake 350 degrees for 10 minutes. Remove from oven and sprinkle cheese on top. Bake until biscuit edges brown and cheese is melted. Cut into serving pieces. Serve toppeu with hot soup or white sauce.

~ 43002-01 23 ¥ I ¥ CHEESEBURGER RICE ¥ Lucille Hanson 1 1 pound ground beef / 2 tsp. salt 1 small onion 1/s tsp. pepper 1 11/ 2 cup water 1 / 2 cup minute rice (uncooked) 1/i cup ketchup 1 cup shredded cheddar cheese 2 T. prepared mustard Brown meat and oni on, dra in fat. Stir in water, ketchup, mustard, salt and pepper. Bring to a boil. Stir in rice, cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese. Let stand 3 minutes or until cheese melts. Garni sh with lettuce, pickl e and tomato slices.

• CHEESEBlJRGER AND FRIES CASSEROLE¥ Vi Christensen 2 pounds ground beef, cooked and 1 (10.75 oz.) can cheddar cheese drained soup 1 (10.75 oz.) can golden mushroom 1 (20 oz.) package frozen crinkle soup cut French fries Add undiluted soups to ground beef. Pour into greased pan. Top with French fri es. Bake, uncovered, at 350 degrees fo r 50-55 minutes.

¥ BOW TIE CASSEROLE ¥ Alyssa Nelson 1 pound ground beef 1 can cream-style corn 1 / 4 cup chopped onion 1 can cream of chicken soup 1 / 2 pound bow tie pasta salt and pepper to taste Brown ground beef and onion. Dra in excess fat. Prepare pasta according to package directions. Add cooked pasta, corn and soup to hamburge r mixture. Simmer fo r 10-15 minutes, or put in a covered baking di sh and bake at 350 degrees fo r 20-30 minutes.

\' 24 43002-01 ¥ PORK CHOPS AND STUFFING ¥ Nalhan Dalager 4 pork chops (about I pound), seasoned to taste Stuffing

3 cups son bread crumbs 1/ 2 cup water 1 2 T. chopped onions / 4 tsp. poultry seasoning •; _. cup melted margarine 1/ 2 tsp. thyme Sauce

1 I can cream of mushroom or / 2 cup water golden mushroom soup Brown pork chops on both sides and place them in a shallow baking dish. _]l Lightly mix stuffing ingredients together. Place a mound of stuffing on each chop. Combine soup and water and pour over stuffing. Bake at 350 degrees for one hour or until pork chops are cooked through.

Recipe Favorites I I l 1

43002-01 25 'I Recipe Favorites

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Helpful Hints

• Over-ripe bananas can be peeled and frozen in a plastic container until it's time to bake bread or cake .

• When baking bread, a small dish of water in the oven will help keep the crust from getting too hard or brown .

• Use shortening, not margarine or oil , to grease pans, as margarine and oil absorb more readily into the dough or batter (especially bread) .

• Use a metal ice tray divider to cut biscuits in a hurry. Press into the dough, and biscuits will separate at dividing lines when baked.

• To make self-rising flour, mix 4 cups flour, 2 teaspoons salt, and 2 tablespoons baking powder, and store in a tightly covered container. i I ~ • Hot water kills yeast. One way to tell the correct temperature is to pour the water over your forearm . If you cannot fee l either hot or cold, the temperature is just right.

• When in doubt, always sift flour before measuring.

• When baking in a glass pan, reduce the oven temperature by 25°.

• When baking bread, you get a finer texture if you use milk. Water makes a coarser bread.

• If your biscuits are dry, it could be from too much handling, or the oven temperature may not have been hot enough.

• Nut breads are better if stored 24 hours before serving.

• To make bread crumbs, toast the heels of bread and chop in a

JI blender or food processor.

• Cracked eggs should only be used in dishes that are thoroughly cooked; they may contain bacteria.

• The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them.

• For a quick, low-fat crunchy topping for muffins, sprinkle the tops with Grape-Nuts cereal before baking.

• Dust a bread pan or work surface with flour by filling an empty glass salt shaker with flour. J Ji Breads & Rolls

¥ BREAD MAKER OATMEAL BREAD ¥ Jane Pe rry 3 I cup water / 4 tsp. salt 1 I T. shortening / 2 cup oatmeal I T. honey pinch of ginger I T. brown sugar 3 cups flour 1 •; _. cup molasses 1 / 2 tsp. yeast ~I I Al I ingredi ents should be at room temperature. Always measure ingredi ents into the bread machine in the order li sted in th e recipe. Select 1 pound setting _JI and light or normal cru st setting.

¥ WHITE BREAD MACHINE BREAD ¥ Vi Christensen 1 cup plus 2 T. water 1 T. dry milk powder I T. margarine or butter 1-1 1/i tsp. salt 1 II 3 cups flour 2 / 2 tsp. yeast 2 T. sugar

1 Add ingredi ents in order giv en into th e bread machine. Makes a 1 /2 pound loaf.

¥ DARK BROWN BUNS ¥ Adelpha Reppe 1 2 cups boiling water / 4 cup sugar I cup quick oatmeal 2 packets yeast 1/ J cup Crisco 2 eggs, well beaten 1 I tsp. salt 5 / 2 cups flour L •; _. cup dark molasses Combin e boiling water, oatm eal, Cri sco, salt , molasses and sugar. Cool to lukewarm. Add yeast, eggs and fl our. Knead and let ri se--kn ead and let ri se once more, then form into buns. Let ri se 2 hours. Bake 12-15 minutes at 350 degrees.

¥ NORWEGIAN KRINGIA ¥ Solvcig Hjerm stad 1 cup white sugar 3 cups flour I egg 1 cup buttermilk 1/ 2 cup shortening 1 tsp. salt I tsp. soda •; _. tsp. nutmeg or anise seeds (continued)

43002-0 1 27 • ••

Cream sugar and shortening; add egg; sift in dry ingredients alternately with buttermilk. Refrigerate overnight, or place in freezer for several hours. (colder dough prevents too much flour use when rolling.) Roll 1-2 tablespoons of dough at a time on a floured board into pencil-like rolls. Place on a cookie sheet in a figure 11 8 11 or "Q". Bake at 400 degrees for 8-10 minutes.

¥ STIR-N-ROLL BISCUITS ¥ Arloine GoodfeJlow 2 cups flour 1/ J cup vegetable oil 3 tsp. baking powder 2/J cup milk 1 tsp. salt Mix dry ingredients. Combine oil and milk and pour at once into flour mixture. Stir with a fork until mixture clears sides of bowl and rounds into a ball. Drop onto ungreased cookie sheet. May add a little sugar for shortcake biscuits. Can also be used for rolled or patted biscuits. Bake 10 to 12 minutes at 450 degrees.

• OATMEAL PANCAKES• Fay Hassler 2 cups buttermilk 1 tsp. baking powder 2 cups quick oatmeal 1 tsp. baking soda 112 cup tlour 2 eggs 1 2 T. sugar / 4 cup melted margarine or oil Mix oatmeal and milk together in large bowl. Let stand while measuring out other ingredients. Mix dry ingredients together. Slightly whip eggs and add oil. Mix all ingredients together. Fry as you do regular pancakes.

¥ BRAN MlJFFINS ¥

2 112 cups sugar 8 tsp. baking soda 1 4 eggs 5 / 2 cups flour 1 tsp. salt 2 cups All-Bran 1 1 / 2 cup vegetable oil 3 cups bran flakes 1 quart buttermilk Mix together well the sugar, eggs, salt and oil. Combine buttermilk and soda and add half at a time. Mix well, then add the flour, All-Bran and bran flakes. Bake in muffin cups at 400 degrees for 30 minutes. This batter keeps for up to six weeks, to bake as needed. You may add nuts, raisins or dates, or sprinkle sugar on top as you bake the muffins.

• 28 43002-01 ¥ HEATH BRUNCH COFFEE CAKE ¥ Ardyce Apland 1 / 4 cup butter I cup buttermilk 2 cups tlour l tsp. baking soda IT_i 3/.i cup brown sugar l egg 1 / 2 cup white sugar I tsp. vanilla ("') Topping 0 0 1 ::,."' I / 4 cup chopped nuts 1 II / 2 cup butter/sugar mixture ('O I hag Heath chips (I) QC 1 ("') I Blend flour, butter and sugars. Take out /2 cup of this mixture. To th e rest, Q) ::s add buttermilk, soda, eggs and vanilla. Blend well. Pour into a greased and c.. floured 9 x 13 pan. Combine topping ingredients. Sprinkle over the batter and < bake at 350 degrees for 30 minutes.

II ¥ PUMPKIN BREAD WITH TOPPING ¥ Ilildur Ulvestad 3 cups sugar 2 tsp. salt II I cup vegetable oil I tsp. cinnamon 4 eggs I tsp. nutmeg 2 cups canned pumpkin pie filling I cup chopped nuts, optional 2 / , cup water I cup crushed pineapple, drained II 1 3 / 2 cup flour I (8 oz.) container whipped topping In a mixing bowl combine sugar, vegetable oil , eggs, pumpkin and water. Sift flour, soda, salt, cinnamon and nutmeg and add to egg mixture. Mix well , and stir in nuts. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour. Cool. Stir pineapple into whipped topping. Slice bread. Serve bread slices topped with pineapple topping. I • RHUBARB NUT BREAD • 1 1 1 / 2 cup brown sugar 1 / 2 cup diced rhubarb 2 1 /J cup vegetable oil / 2 cup nuts I egg I tsp. vanilla I I cup sour milk l tsp. cinnamon 1 I tsp. salt / 2 0 2 cups flour <'D (I) I tsp. baking soda Cl) CD.... I - Topping rii' 1/ 2 cup sugar I tsp. cinnamon I T. butter L Stir all together in the order given. Pour into 2 greased loaf tins or make as muffins. Mix topping ingredients and sprinkle over the loaves. Bake at 325 degrees about 60 minutes for loaves or 20-25 minutes for muffins.

43002-01 29 • ¥ BANANA NUT BREAD ¥ Louise Skovlund 'Ii cup butter or margarine I tsp. soda l cup sugar 3 T. sour milk 2 eggs 1/i cup chopped nuts 2 cups flour 1 cup mashed bananas 1/ 2 tsp. salt Cream butter and sugar thoroughl y. Add eggs one at a tim e, and beat well. Sift fl our, soda and sa lt. Add to crea med mixture alternately with bananas. Fold in nuts. Pour into a greased pan. Bake at 350 degrees for 55-60 minutes .

¥ BANANA BREAD ¥ Sandy Reichling l cup sugar l tsp. soda 1 / 2 cup shortening 2 T. milk 2 eggs, well beaten 3 mashed bananas 1 / 4 tsp. salt 2 cups flour Crea m sugar and shortening, add beakn eggs. Di sso lve soda in milk and add to mixture along with bananas, salt and flour. Bake about 1 hour at 350 degrees. Nuts may be added if desired.

Recipe Favorites

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Helpful Hints

• Egg whites need to be at room temperature for greater volume when whipped. Remember this when making meringue.

• When preparing several batches of pie dough , roll dough out between sheets of plastic wrap. Stack the discs in a pizza box, and keep the box in the freezer. Pull out the required crusts as needed.

• Place your pie plate on a cake stand when placing the pie dough in it and fluting the edges. The cake stand will make it easier to turn the pie plate, and you won't have to stoop over.

• Many kitchen utensils can be used to make decorative pie edges. For a scalloped edge, use a spoon. Crosshatched and herringbone patterns are achieved with a fork. For a sharply pointed effect, use a can opener to cut out points around the rim.

• Keep strawberries fresh for up to ten days by refrigerating them (unwashed) in an airtight container between layers of paper towels.

• When grating citrus peel, bits of peel are often stuck in the holes of the grater. Rather than waste the peel, you can easily brush it off by using a clean toothbrush.

• To core a pear, slice the pear in half lengthwise. Use a melon baller to cut out the central core, using a circular motion. Draw the melon baller to the top of the pear, removing the interior stem as you go.

• When cutting butter into flour for pastry dough, the process is easier if you cut the butter into small pieces before adding it to the flour.

• To keep the cake plate clean while frosting, slide 6-inch strips of waxed paper under each side of the cake. Once the cake is frosted and the frosting is set, pull the strips away leaving a clean plate.

• When decorating a cake with chocolate, you can make a quick decorating tube. Put chocolate in a heat-safe zipper-lock plastic bag. Immerse in simmering water until the chocolate is melted. Snip off the tip of one corner, and squeeze the chocolate out of the bag.

• Professionally decorated cakes have a silky, molten look. To get that appearance, frost your cake as usual , then use a hair dryer to blow-dry the surface until the frosting slightly melts.

• To ensure that you have equal amounts of batter in each pan when I making a layered cake, use a kitchen scale to measure the weight. Desserts

_l ¥ CHOCOLATE CAKE ¥ Evelyn Tillgrcu 3 cups flour 1 cup oil _J 2 cups sugar I tsp. vanilla 3 tsp. baking soda I cup buttermilk 4 T. cocoa 2 eggs 1 _J / 2 tsp. salt 1 cup boiling water Mix al l ingredients in a large bowl, adding the boiling water last. Beat thor oughl y. Pour batter into a large cake pan, cupcake pan, or 11 x 17 je lly roll J pan. Bake al 350 degrees for 35 minutes.

¥ "NEVER FAIL" CHOCOLATE FROSTING¥ Evelyn Tillgren 1 I cup white sugar / 4 cup margarine or butter 1 / 4 cup milk I cup chocolate chips Combin e sugar, milk and butter and bring to a strong boil. Add chocolate chips and beat by hand till thick.

¥ GERMAN CHOCOLATE CAKE ¥ Kay Bauman I package German sweet cooking 1/s tsp. salt chocolate (4 oz.) 2/ 3 cup buttermilk or sour cream 1 )2/ 3 cup flour / 2 cup margarine, sot\ened 11/ 3 cups sugar 1 tsp. vanilla I tsp. baking powder 3 eggs 1/ 2 tsp. baking soda In a saucepan combine chocolate and 1/ J c up water. Cook and stir over low heat till melted. Cool. In a bowl combine flour, s ugar, baking powder, soda and salt. Adu chocolate mixture, milk, butter and vanilla. Beat with an electric mixer on low to medium speed until mixed. Beal on hi g h speed two minutes; add eggs and beat two minutes more. Bake at 350 degrees in a 9 x 13 greased L pan 30-40 minutes. Cool and frost with coconut-pecan frosting.

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¥ COCONUT-PECAN FROSTING ¥ Kay Bamnan I cup evaporated milk l tsp. vanilla 1 cup sugar 213 cup coconut 1/ 4 pound margarine 213 cup chopped pecans 3 egg yolks Cook and stir over medium heat until mixture thickens, about 2 minutes. Add coconut and peca ns and mix well.

• CRAZY CAKE • Arloine Goodfellow 3 cups flour 314 cups vegetable oil 2 cups sugar J tsp. vanilla 2 tsp. soda 2 tsp. vinegar 4 T. cocoa 2 cups water salt Pl ace all ingredients in a mixing bowl in the ord er gi ve n; beat well. Pour into a greased 9 x 13 pan. Bake and 350 degrees for approximately 35 minutes.

¥ NO NAME CAKE ¥ Shirley Hagseth

J small package white or yellow J 1/ 2 cups milk cake mix (Jiffy brand) 1/ 4 tsp. lemon flavoring 1 / 4 tsp. vanilla 1 15 1/2 oz. can crushed pineapple, 1 package vanilla instant pudding well drained mix I carton whipped topping (9 1/ 2 oz.) 8 oz. cream cheese nuts for topping Prepare cake mix according to directions on package, adding vanilla flavoring. Bake in a greased and floured 9 x 13 pan at 350 degrees for 25-30 minutes. Remove from oven and let cool. Blend th e pudding mix with milk, crea m cheese and lemon flavoring. Spread over cooled cake. Layer pineapple over, and cover with whipped topping. Sprinkle with nuts. Let stand in refrigerator for se veral hours before cooking. Freezes well.

¥ CARROT CAKE ¥ ,Jeanie Loomis 3 tsp. cinnamon 4 eggs 1 2 cups flour / 4 vegetable oil 2 cups sugar 3 (4 oz.) jars baby food carrots, or 3 / 4 tsp. salt l 1/ 2 cups cooked and mashed 2 tsp. baking soda carrots (continued)

'I 32 43002-01 Mix all ingredients very well and bake in an ungreased jelly roll pan ( J5 1/ 2" by 10 112'') at 375 degrees for 25 minutes. Cool. Frost with cream cheese frosting.

• CREAM CHEESE FROSTING • _l ,Jeanie Loomis 8 oz. cream cheese 4 cups powdered sugar 1 / 2 cup margarine 1 tsp. vanilla Combine all ingredients. Mix with an electric mixer till well blended.

¥ PlTMPKIN BUNDT CAKE ¥ Diane Herrold

I package yellow cake mix 1/ 4 cup water 1 package butterscotch pudding 2 tsp. pumpkin pie spice mix 1 cup pumpkin 4 eggs Combine all ingredients. Beat with an electric mixer at low speed 30 seconds; beat at medium speed 4 minutes. Pour into a greased hum.it pan. Bake at 350 degrees for 50-55 minutes. Cool in the pan for 15 minutes. Serve with Cl whipped cream. Q

• APPLE PIE CAKE ¥ Thelma Johnson I cup sugar I tsp. baking soda in 2 T. water 1 / "' cup margarine 1 tsp. vanilla l beaten egg 1/ .a tsp. salt I cup flour 1/ 2 cup nut meats I tsp. cinnamon 2 1/ 2 cups chopped apples 1 / "' tsp. nutmeg llard Sauce

1/ 3 cup margarine I cup cream I cup powdered sugar 1 tsp. vanilla 2 egg yolks, beaten Cream sugar and margarine. Add egg, then flour, spices, soda and water, salt , vanilla, chopped apples and nuts. Bake 45 minutes at 350 degrees in a 9 inch pie pan. Serve with hard sauce and whipped topping. Hard Sauce: Melt margarine. Add powdered sugar, egg yolks and cream. Cook and stir till thick; let cool. Add vanilla.

43002-01 33 ¥ /

• APPLE CAKE ¥ Kay Bauman

5 T. butter or margarine 11/ 2 tsp. baking soda 1 1/i cups sugar 13/ 4 cups sitled flour 2 beaten eggs 41/ 2 cups diced apples 3 1 / _. tsp. cinnamon / 2 cup chopped nuts 1 3/ 4 tsp. nutmeg 1 / 2 tsp. vanilla 3/ 4 tsp. salt Cream butter a nd sugar; add th e eggs and mi x w ell. Sift togethe r cinnamo n, nutmeg, salt, soda and flour; add to the creamed mixture. Stir in the apples, nuts a nd vanilla. Bake at 350 degrees in a 9 x 13 greased pan for 45 minutes. Serv e with o r without whipped cream.

• SPECIAL RlillBARB CAKE • Dorothy Schal1er

2 T. butter 1/ 2 tsp. baking soda 1 I cup sugar / 2 tsp. salt 1 egg 1 cup buttermilk 2 cups all-purpose flour 2 cups chopped fresh or frozen I tsp. baking powder rhubarb Streusel Topping •; _. cup all-purpose flour 2 T. butter, melted 1/ 4 cup sugar Vanilla Sauce

1/ 2 cup butter 1/ 2 cup evaporated milk 3/ 4 cup sugar 1 tsp. vanilla extract In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powde r, baking soda and salt; add to creamed mixture alternately with butter milk, beating just until moistened. Fold in the rhubarb. Po ur into a greased 9 inc h square baking pan. Combine topping ingredie nts; sprinkle over batter. Bake at 350 degrees for 40-45 minutes, or until a toothpick comes o ut clean. Cool o n wire rac k. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a bo il ; cook and stir for 2-3 minutes o r until thic kened . Remove 1 fro m the heat; stir in vanilla. Serv e with cake. Yield : 9 servings (1 / 4 cups sauce)

l ¥ 34 43002-01 )

• COFFEE CAKE • Gladys ,Johnson Arn1 TI1ompson I box yellow cake mix 12 oz. carton sour cream 1 I box instant vanilla pudding / 2 cup vegetable oil Sugar Mixture

_] 1 l cup sugar / 2 tsp. cocoa 1 J 1/ 2 tsp. cinnamon / 2 cup chopped walnuts Grease a 9 x 13 pan or a bundt pan. Mi x well the cake mix, puduing, sour cream, eggs and oil. The dough will be very stiff. Pour half of the batter in pan. Put half of the sugar mi xture over the batter. Put the rest of th e cake batter on. Then put th e rest of the sugar mixture on. With a table knife, cut th ro ugh the dough in several places. Bake 50 minutes at 350 degrees.

• IIEATH BAR CAKE • Ilatsue Raatz I white or yellow cake mix I package instant chocolate 2 cups water pudding l egg plus two egg whites Frosting J cup powdered sugar 2 cups whipped topping 2 egg yolks 3 Heath brand candy bars, crushed 1/ .i cup butter Mi x we ll th e cake mi x, water, eggs and pudding. Pour in a 9 x 13 greased and fl oured pan. Bake 45 minutes at 350 degrees. To make the frosting, beat sugar, egg yo lks and butter. Add whipped topping and fold in th e crushed candy bars. Spread on cooled cake. Refrigerate before serving.

• APPLE CRISP • Sandy Reic hling 1 2/ 1 cup brown sugar / 2 tsp. salt 1/ 3 cup quick oatmeal I quart frozen apples l cup tlour 4 tsp. sugar and 1 1/i tsp. cinnamon, 1/ 2 cup butter combined 1/ 3 tsp. baking soda Combine brow n sugar, oatm eal, fl our, butter, soda and sa lt ; mi x till crumbl y. Press half of th e mixture in the bottom of a 9 x 9 baking pan. Combine apples and ci nn amon sugar (or use 2 cans appl e pi e filling). Pour appl es over the crust. Add the remaining crust mixture on top of the appl es. Bake at 350 degrees for 45 minutes. Serve warm with ice cream or whipped cream.

43002-01 35 ¥ /

• BANANA CREAM DESSERT • Hildm Ulvestad 314 cup butter 1 cup powdered sugar 11/ 2 cups flour 2 small packages instant banana 8 oz. cream cheese pudding mix 9 oz. whipped topping sliced bananas 3 cups milk Mix butter and flour. Pat in a 9 x l3 pan and bake at 350 degrees for 15 minutes. Cool. Cream the cheese and powdered sugar until very well mixed; fold in 1 cup of whipped topping. Spread in the baked crust. Layer sliced bananas over the mixture. Combine pudding and milk; spread over the bananas. Cover with whipped topping; chill before serving.

• LEMON SQUARES • Marion Borstad 1 cup all-purpose flour I cup granulated sugar 1 1 / 2 cup margarine or butter, / 2 tsp. baking powder 1 softened / 4 tsp. salt 1 / 4 cup powdered sugar 2 tsp. grated lemon peel, if desired 2 eggs 2 T. lemon juice Preheat oven to 350 degrees. Mix flour, margarine and powdered sugar thor oughly. Press evenly in ungreased square pan, 8 x 8 x 2 inches, building up 1 /2 inch edges. Bake 20 minutes. Beat eggs, sugar, baking powder, salt, lemon peel and lemon juice until light and fluffy, about 3 minutes with an electric mixer. Pour over hot crust. Bake just until no indentation remains when touched in the center, about 25 minutes. Cool. Sprinkle with powdered sugar. Cut into 1 1/2 inch squares. Yield: 25 squares.

• PUMPKIN DESSERf • Priscilla Christensen 1 3 eggs / 2 tsp. nutmeg 4 cups pumpkin (29 oz.) 1/ 2 tsp. ginger I cup sugar I yellow or pecan cake mix 3 I large can evaporated milk / 4 cup melted margarine or butter 1 1 / 2 tsp. cinnamon 1/ 2 cup chopped nuts Beat eggs and add remaining ingredients. Put in an ungreased 9 x 13 pan. Sprinkle dry cake mix over the top. Drizzle margarine over, and sprinkle the nuts over all. Bake at 350 degrees for 60 minutes or until golden brown.

• 36 43002-01 ¥ RHUBARB CRUMBLE ¥ Priscilla Chrislenscn I cup sugar I tsp. cinnamon 3 2 T. cornstarch / 4 cup oatmeal 1 l cup water / 2 cup melted butter l cup flour 4 cups rhubarb I cup hrown sugar

Cook sugar, cornstarch and water until thick and clear. Combine flour, brown sugar, cinnamon, oatmeal and butter into a crumbly mixture. Press half th e mixture into the bottom of an 8 x 8 pan. Add rhubarb and pour the cooked syrup over rhubarb. Put the rest of the crumbled mixture on top. Bake 40 minutes at 350 degrees.

• GRASSHOPPER DESSERT • Nancy Nelson 2 rows Oreo cookies 2 cups miniature marshmallows l pint whipping cream I cup small afler-dinner mints

1 Crush 1 / 2 rows Oreo cookies and press into the bottom of a 9 x 13 pan. Whip cream. Fold in marshmallows and mints. Pour over cru st. Crush th e remaining 1 / 2 row of cookies and sprinkle on top. Chill at least 3 hours before serving. j • FROZEN SHERBET DESSERT • Carol Skovlund _J l package crushed pecan sandies I carton whipped topping (9 oz.) 1 1 / 4 cup melted margarine or butter / 2 gallon softened orange sherbet

3 Combine cookie crumbs and margarine; press / 4 into the bottom of a 9 x 13 pan. Combine sherbet and whipped topping. Spread over crust and top with J the rest of the crumbs. Refreeze. j • CI-IOCOIATE PEANUf BU'fIER PIZZA ¥ Allison Perry

1/ 2 cup sugar I egg 1 1/ 2 cup brown sugar 11/ 2 cup flour 1/ 2 cup margarine, softened 2 cups mini marshmallows 1/i cup creamy peanut butter l cup mini chocolate chips 1 I tsp. vanilla Blend well sugars, margarine, peanut butter, vanilla and egg. Press even ly over the bottom of a 12 or 14 inch pizza pan. Make a raised ring along the edge. Bake at 350 degrees for 9-10 minutes. Sprinkle marshmallows and 1 chocolate chips over the crust. Bake 5 minutes longer. Cool and sl ice like pizza.

43002-01 37 • j • CHEESE CAKE • Phy l Ribste i11 1 4 cups cinnamon graham crackers 1 / 2 cups sugar 1 stick margarine, melted 1 package whipped topping (12 oz.) 16 oz. cream cheese (room 2 cans pie filling (any fruit) temperature) For the crust, crush the crackers, add the melted margarine and press into the bottom of a 9 x 13 cake pan. Bake at 350 degrees for 10 minutes; let cool 1 hour. Mix the cream cheese with sugar and beat well , then add whipped topping. Put over th e cracker crust and chill 2 to 3 hours. Spread pie filling over th e top. Serve with whipped topping.

• VERY SMOOTH CHEESECAKE • JoAnn Schaller

1 cup graham cracker crumbs 1/ 2 cup sugar 3 T. sugar 1 package frozen strawberries (10 3 T. margarine, melted oz.), thawed 1 envelope unflavored gelatin milk 1 / 4 cup cold water 1 cup whipped cream 8 oz. cream cheese, softened Combine cracker crumbs, margarine and sugar and press onto the bottom of a 9 inch springform pan. Bake 10 minutes at 325 degrees. Let cool. Soften gelatin in water; stir over low heat until completely dissolved. Combine cream cheese and sugar using an electric mixer until well blended . Drain strawberries, reserving liquid, and add enough milk to the liquid to equal 1 cup. Combine with gelatin; gradually add to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries. Pour over the crust; chill until firm. Garnish with whipped cream and strawberries.

• LEMON ClTSTARD PIB • Fay Hassler Juice from 2 large lemons 4 egg yolks, slightly beaten (save 2 cups sugar whites) 2 T. butter or margarine 2 cups milk 2 rounded T. flour 2 unbaked pie shells, 9 inch Mix flour, sugar and butter till crumbly. Add lemon juice and egg yolks, and stir in milk. Beat egg whites until soft peaks form, then fold into the lemon mixture. Pour half into each unbaked pie shell. Bake at 325 degrees for 45 minutes or until tops are nicely browned.

'I 38 43002-01 • DOUBLE LAYER PUMPKIN PIE • IIutsuc Raatz 4 oz. cream cheese, softened 2 packages vanilla instant pudding l T. milk or half & half mix I T. sugar 16 oz. pumpkin pie tilling 11/l cups whipped topping 1 tsp. cinnamon I graham cracker pie crust, 16 oz. I tsp. ginger l cup milk or half & half l tsp. cloves Mix cream cheese, milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in whipped topping. Spread on the bottom of th e crust. _J Pour 1 cup milk into a bowl and add the pudding mix. Beat with a wire whisk until well blended, 1 to 2 minutes. (The mixture will be thick.) Stir in pumpkin and spices with whisk; mix well and spread over the cream cheese laye r. J Refrigerate at least 3 hours. Garnish with additional whipped topping. ] • PEANlJT BU11ER PIE • Priscilla Christensen 3 cups tiny marshmallows 8 oz. carton whipped topping 1 cup peanut butter Baked pie shell J 2/ J cup milk M elt toget her the marshmallows and peanut butter; slowly add milk. Cook slowly, stirring till smooth. Fold in whipped topping. Spoon into baked pie J shell. Cover and chill about 4 hours.

• APPLE CREAM PIE • 1 Fay Hassler 4 cups apples, peeled and sliced 3 T. flour I cup sugar unbaked pie shell 1 l cup heavy cream cinnamon and sugar Pl ace apples in pie shell. Combine sugar, cream and flour. Pour over apples and sprinkle with cinnamon and sugar. Bake at 400 degrees for 10 minutes; ) reduce heat to 375 and bake another 35-40 minutes, or until pie is set in the center. ] • SUGARLESS APPLE PIE • Caroline Engberg ] 6 cups sweet apples 1/ 2 tsp. nutmeg 3 T. cornstarch I ( 12 oz.) can frozen apple juice I tsp. cinnamon 1/s tsp. salt Combine all ingredients and simmer until thick. Pour in pie shell and cover with top crust. Bake 25 minutes at 375 degrees or until brown.

43002-01 39 • • FRESH STRAWBERRY PIE ¥ Caroline Engberg

I 9" pie crust t 1/ 2 cups water I package (4 oz.) sugar free cook 2 cups fresh strawberries, washed and-serve vanilla pudding and hulled I package (4 oz.) sugar free strawberry gelatin Place strawberries in baked pi e crust. In a medium saucepan combine pudding, dry gelatin and water. Cook until clear. Pour over strawberries. Chill thor oughly.

¥ SUMMER BERRY PIE ¥ Bette Ford 1 1 / 2 cups sugar 2 cups sliced strawberries (fresh or 6 T. cornstarch frozen) 3 cups cold water 2 cups raspberries (fresh or frozen) I package (6 oz.) raspberry Jello 2 (9 inch) graham cracker crusts 2 cups blueberries (fresh or frozen) 4 cups whipped topping In a saucepan combine sugar, cornstarch, Jello and water; stir till smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the berries and pour into the crusts. Chill until set. Garnish with whipped topping and whole strawberries.

• PECAN PIE¥ Dorothy Oines 3 eggs 1 cup dark corn syrup 1 cup pecans 1/ 2 cup sugar 1/ s tsp. salt 1 tsp. vanilla 1 / 4 cup melted butter Beat eggs, and sugar and syrup, then salt, vanilla, and butter. Put pecans in the bottom of an unbaked pie shell. Add filling and bake in a 350 degree oven for 50-60 minutes. The pecans will rise to the top.

• CREAM PUFFS • Kay Bauman 1 1 / 2 cup water / 2 cup tlour 1 / 4 cup margarine 2 eggs Heat oven to 400 degrees. Heat water and margarine to a rolling boil. Stir in flour and stir vigorously over low heat until the mixture forms a ball. Remove from heat. Add th e eggs all at once and beat until smooth. Drop by spoonfuls (continued)

¥ 40 43002-01 on an ungreased cookie sheet. Bake until puffed and golden, about 35-40 minutes. Cool and fill with whipped cream or pudding. _,___ ] • GRAHAM CRACKER PUDDING •

I pound vanilla wafers 1/ 2 pound butter I large can crushed pineapple 4 eggs I cup nuts 2 cups brown sugar 1 cup dates (optional) Cream butter and sugar thoroughly. Add eggs one at a lime and beat 20 minutes. Put nuts and vanilla wafers though a food chopper. Make alternate layers of the crumbs, pineapple and cream felling until all is used. Refrigerate 24 hours before serving. Serve with whipped cream.

• CREAM PUFF DESSERf • Caroline Engberg 1 cup water 8 oz. cream cheese

I •' l cup tlour 1 (8 oz.) carton fat free whipped 5 eggs topping II l large package sugar free vanilla chocolate topping instant pudding Boil water and margarine. Remove from heat. Add flour and stir in eggs one at a time. Put in a 9 x 13 pan and bake at 425 degrees for 20 minutes. Take out of th e oven and press down and cool. Mix pudding as package directs and blend into cream cheese. Mix well and put on crust. Put whipped topping over this and drizzle chocolate topping over all.

• CREAM PUFF DESSERf • Fay Hassler I cup water 2 packages instant chocolate 1/ 2 cup real butter pudding I cup tlour 8 oz. whipped topping 4 eggs 1/ 4 cup chocolate syrup 8 oz. cream cheese 1/ 4 cup caramel ice cream topping L _ 31/ 2 cups milk Bring water and butler to a boil. Add flour and stir until a smooth ball fo rms. Remove from heat and let sit 5 minutes. Add 4 eggs one al a time, beating well aftt;r each egg. Spread into a greased 9 x 13 pan and bake at 400 degrees for 30-35 minutes. Cool on rack. Beat cream cheese, milk and pudding mix until smooth; spread over crust. Top with whipped lopping and drizzle chocolate and L caramel syrups over the top. Store in the refrigerator. 43002-01 41 ¥ /

• NEVER FAIL FLUFFY WHIIB FROSTING¥ Bev Jm·gens 1 1 / 2 cup sugar 1/ 16 tsp. salt 1 1 12 cup water / 16 tsp. cream of tartar 1 / 16 tsp. cream of tartar 112 tsp. vanilla 1 3 egg whites / 4 tsp. almond flavoring

1 Measure sugar, water and / 10 tsp. cream of tartar in a small sauce pan. Stir over medium heat until di ssolved. Cover and bring to a boil. Remove cover. Cook until syrup spins a thread (242 degrees). While syrup is cooking, beat 1 in a large mixing bowl egg whites, / 10 tsp. cream of tartar and salt until fluffy. Pour hot syrup in a thin stream into egg whites while beating. Beat until frosting holds a peak. Add flavoring and spread onto cake.

Recipe Favorites

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Helpful Hints

• Push animal shaped cookie cutters lightly into 1c1ng on cakes or cupcakes. Fill depressed outlines with chocolate icing or decorating confections.

• Fill flat bottomed ice cream cones half full with cake batter and bake. Top with icing and decorating confections.

• To make cookie crumbs for your recipes, put cookies into a plastic bag and run a rolling pin back and forth until they are the right size.

• To decorate cookies with chocolate, place cookies on a rack over waxed paper. Dip the tines of a fork with chocolate, and wave the fork gently back and forth making wavy lines.

• A gadget that works well for decorating sugar cookies is an empty plastic thread spool. Simply press the spool into the dough, imprinting a pretty flower design.

• Some holiday cookies require an indent on top to fill with jam or chocolate. Use the rounded end of a honey dipper to make the indent.

• Tin coffee cans make excellent freezer containers for cookies.

• If you only have one cookie sheet on hand , line it with parchment paper. While one batch is baking, load a second sheet of parchment paper to have another batch ready to bake. Cleaning is also easier.

• When a recipe calls for packed brown sugar, fill the correct size measuring cup with th e sugar, and then use the next smaller size cup to pack the brown sugar into its cup.

• Dipping strawberries in chocolate? Stick toothpicks into the stem end of the berry. Coat the berries with chocolate, shaking off any excess. Turn the berries upside down and stick the toothpick into a block of styrofoam until the chocolate is set. The finished berries will have chocolate with no flat spots. Another easy solution is to place dipped berries dipped-side up in the holes of an egg carton .

• Cut-up dried fruit sometimes sticks to the blade of your knife. To prevent this problem, coat the blade of your knife with a thin film of vegetable spray before cutting.

• Cutting dessert bars is easier if you score the bars as soon as the pan comes out of the oven . When the bars cool, cut along the scored lines. J, Cookies & Candy JI ¥ CHOW MEIN NOODLE COOKIES ¥ Fay Hassler 1 package chocolate chips l cup mini marshmallows I package butterscotch chips 1/ 2 cup chopped nuts Jl l can chow mein noodles Melt candy chips in a douhle boiler, stirring until smooth. After the chocolate mix is cooled to lukewarm, add the chow mein noodles, marshmallows and JI nuts. Mix and drop by spoonfuls onto waxed paper. Let set until cool. JI ¥ AUNT SALLY COOKIES ¥ Frieda Holter ]l l cup sugar I tsp. salt 2 sticks margarine 4 tsp. baking soda 2 egg yolks 1 T. cinnamon - ~ 1 cup light molasses 1 T. ginger 1 cup sour milk or buttermilk 2 tsp. cream of tartar 5-6 cups flour Frosting

1 1 / 2 cups sugar 2 egg whites 112 cup water 1112 cups powdered sugar 112 tsp. vinegar 1 tsp. vanilla 18 large marshmallows

1 Mix all ingredients and chill well. Roll / 4 inch thick and cut with an empty Spam can. Bake at 375 for about 12 minutes. For frosting: Put all ingredients in a double boiler; cook and stir till marshmallows are melted. Add egg whites, beat 7 minutes over boiling water. Add powdered sugar and vanilla. Beat. Frost th e bottom of the cookies; let the frosting harden before serving.

¥ BurrER BALLS ¥ Adelpha Reppe I cup butter 2 cups flour 4 T. powdered sugar l cup chopped nuts l tsp. vanilla Cream butter, add sugar and beat until light. Add vanilla and flour and mix well. Fold in nuts. Shape in small balls, place on an ungreased baking sheet. Bake at 350 degrees for 15-18 minutes. Roll in powdered sugar while still hot. Makes about 3 dozen.

43002-01 43 ¥ ¥ BUTIER DIPS ¥ Fay Hassle r

1 2 / 2 cups tlour 1 cup milk 1 T. sugar 1/ J cup margarine melted in a 3 1/ 2 tsp. baking powder cookie sheet 1/i tsp. salt Preheat oven to 450 degrees. Si ft together dry ingredi ents; add milk and mi x until dough clings together. Kn ead 10 tim es. Ro ll out to 1/ 2 inch thickness and cut into strips. Dip strips of dough in melted margarine, coating both sides. Lay strips close together on th e same coo ki e sheet the margarine was melted in; bake 15-20 minutes, until go lden brown.

¥ OATMEAL MACAROONS • Ka y Bauman Ad elpha Reppe 2 beaten eggs l cup oil 1 cup sugar 2 cups flour 1 cup brown sugar l tsp. soda 2 tsp. cinnamon l cup nuts 2 T. molasses 2 cups raisins l tsp. salt 2 cups oatmeal 1 T. vanilla Combin e all ingredients (do not use an electri c mixer; if necessary mix with your hands). Drop by teaspoon-full onto a greased baking sheet. Bake at 350 degrees for 10 minutes only.

• SOFf MOLASSES COOICTES • Adelpha Reppe 1/i cup butter 4 cups flour 1 / 2 cup Crisco 2 1/ , tsp. soda l 1/ 2 cups sugar 2 11.. tsp. ginger 1 / 2 cup dark molasses l 1/ 2 tsp. cloves 2 eggs, slightly beaten 1 1/i tsp. cinnamon Pu t dry ingredi ents together in a bow l and mix with a wire whisk. Add shortening, molasses and eggs. Mi x well. Fo rm ball s, dip tops of cooki es in 1 granul ated sugar and pl ace 2 / 2 inches apart on a greased cookie sheet. Bake at 350 degrees fo r 11 minutes ( do not overbake!) Yi eld: 3 dozen.

¥ 44 43002-01 ¥ GUMDROP JEWELS ¥ llev J m·gens

1 I cup butter / 2 tsp. baking powder I cup packed brown sugar 1/ 2 tsp. salt I egg l cup quick rolled oats I tsp. vanilla I cup cut-up gumdrops 3 1 I / _. cup sifted flour / 2 cup chopped nuts 1 / 2 tsp. baking soda Butter baking sheets. In a mi xing bowl cream butter and gradually add sugar. Beat until flu ffy. Beat in egg and vanilla. Sift together flour, soda, baking j powder and salt . Gradua ll y add to creamed mi xture. Stir in rolled oats, gum drops and nuts. Drop by teaspoon onto the ba king sheets. Bake at 350 degrees 1 for 12-14 minutes. Remove to a wire rack to cool.

¥ ENGLISH COOKIES ¥ Elsie Hovey 1 / 2 cup butter l tsp. vanilla 5 T. sugar 2 cups crushed graham crackers 5 T. cocoa l cup coconuts 1 I egg / 2 cup chopped nutmeats 4 T. soft butter I package vanilla pudding mix (not 3 T. milk instant) l tsp. vanilla 2 cups powdered sugar Combin e butter, sugar, cocoa, egg and vanilla. Cook, stirring constantly, until thic ke ned. Add graha m crackers, coconut a nd nuts. Stir till mixed; press into the bottom of a 9 x 13 cake pa n. For the second part: combine butter, milk, vanill a, pudding mix a nd powdered sugar. Spread over the crust and refrigerate. Frost with one package melted c hocolate c hips.

• SUGAR FREE COOKIES • Caroline Engbe rg I stick margarine l cup tlour I (4 oz.) package sugar free pudding mix, any flavor Cream margarine and puddi ng mi x. Add flour. Shape into a 9-inch ro ll. Freeze unti l firm S lice into 1/.1 inch s li ces and bake at 350 degrees for 12-14 minutes. About J 5 calo ri es each. L 43002-01 45 • ¥ CHOCOIATE CHIP RICE KRISPIE COOKIES¥ Hildur Ulvestad 1 / 2 cup butter l tsp. baking soda 1 egg 1/ .i tsp. salt 1 cup sugar 2 cups Rice Krispies 1 tsp. vanilla I cup chocolate chips 11/ 4 cup flour Beat well th e butter, egg, sugar and va nill a. Add fl our, soda and salt. Mi x well and add the Rice Kri spi es and choco late chips. Drop on lightly greased cooki e sheets. Bake at 350 degrees fo r 12 minutes. Remove immediately .

¥ LARGE BATCH CHOCOIATE CHIP COOKIES¥ Loujse Skovlw1

1 2 / 4 cup white sugar 6 eggs 2 1/ 4 cup brown sugar 3 tsp. salt 11/ .i cup shortening 6 cups flour 11/ .i cup vegetable oil 12 oz. package chocolate chips 3 tsp. baking soda dissolved in 3 T. hot water Mi x in given order. Drop by teaspoo n onto a greased cooki e sheet. Bake at 350 degrees till done.

¥ SUGAR COOKIES ¥ Thelma Johnson I cup sugar 2 cups flour 1 / 2 cup shortening 1/2 tsp. baking soda 1 / 2 cup butter 1/ 2 tsp. salt 1 I egg / 2 tsp. cream of tartar 1 l tsp. vanilla / 2 cup chopped pecans Co mbine all ingredi ents and chill dough. Roll into ball s; fl atten with a sugared fo rk . Bake at 350 degrees till li ghtly browned.

¥ NO-ROLL SUGAR COOKIES ¥ CcCe Holter l cup white sugar 4 cups plus 4 T. flour l cup powdered sugar 1 tsp. salt l cup butter 1 tsp. baking soda l cup vegetable oil l tsp. cream of tartar 2 eggs l tsp. vanilla (continued)

• 46 43002-01 Cream butter and sugar. Add lightly beaten eggs and oil. Add sifted dry ingredients. Make small balls of dough on a greased cookie sheet. Flatten each ball with the bottom of a glass dipped in sugar. _] I

• NORWEGIAN COOKIES • ~JI Thelma Jolmson

1 l cup white sugar / 4 tsp. salt 1 1 / 4 cup flour 1 beaten egg ] \ 1 l cup coconut / 2 cup hutter, melted 1 1314 cup oatmeal / 2 cup margarine, melted 1 / 2 cup chopped nuts 1 tsp. vanilla 1 1 / 4 tsp. baking soda Frosting 6 chunks almond bark I T. plus 1 tsp. vegetable oil Mix the sugar, flour, coconut, oatmeal, nuts, salt and soda. Add egg, butter and margarine. Roll in balls and flatten till quite thin. Bake at 350 degrees for 10 to 12 minutes. For frosting: Melt almond bark and oil together in a doubl e boiler over boiling water. Spread over baked cookies.

• GINGER MOIASSES COOKIES • Audrey lnvestad 11/i cups shortening 2 tsp. ginger 1 l cup brown sugar / 2 tsp. cloves l cup white sugar 4 tsp. haking soda 2 eggs 1/ 2 tsp. sa lt 1/i cup molasses 4 1/ 2 cups flour 2 tsp. cinnamon Cream shortening, add sugars, eggs and molasses. Put in sifted dry ingredients. Chill for a few hours. Roll dough into small balls. Dip tops in granulated sugar and set on a cookie sheet 2 inches apart. Bake at 375 degrees for about 10 minutes.

43002-01 47 • /

¥ NEVA'S DATE FILLED DROP COOKIES¥ Sh eila G1i em e 1 cup shortening 3 eggs, beaten 1 2 cups brown sugar / 2 cup sifted flour 1 1/ 2 tsp. vanilla pinch of salt 1 tsp. baking soda dissolved in a little water Date Filling

2 l cup chopped dates / 3 cup sugar 1 2/ 3 cup water / 2 cup nuts Crea m shortenin g and sugar; add va nill a, soda, eggs and flour. Prepare fi lling by boiling all filling ingredi ents together until thick. Let cool. Drop a small teaspoon of dough on a greased cooki e sheet, th en some filling on top of th e dough, th en some more dough on top of the filling. Bake 10-12 minutes at 350 degrees.

¥ RAISIN-DATE-PRUNE COOKIES ¥ Bev Jurgens

1 1/ 2 cup raisins 3 cups flour 2 cups water 1 cup whole-wheat flour 1 cup butter 2 tsp. baking soda 4 T. vegetable oil 1 cup chopped dates 3 eggs 1 cup chopped prunes 2 tsp. vanilla 1 cup chopped nuts, optional Dust dates and prunes with fl our to prevent sticking. Boil rai sin s in water 4 minutes; pour into bl ender and blend. Add oil and butter; bl end. Pour into a large mixing bowl. Combine eggs and vanilla and add to th e raisin mixture. Add whole-wheat flour and stir. Add 2 cups fl our to which soda has been added; mix well. Add the last cup of fl our, dates, prunes and nuts. Stir to mix. Drop by teaspoons onto cookie sheets. Bake at 350 degrees for approximately 8 minutes.

• COWBOY COOKIES ¥ Heather Perry 1 cup brown sugar 2 eggs 1 cup white sugar 1 tsp. vanilla 1 cup shortening 2 cups flour 21/" cup quick oatmeal J tsp. salt 1 cup chocolate chips 1 tsp. soda 1 cup butterscotch chips (continued)

¥ 48 43002-01 Mi x together sugars and shortening. Combine eggs and vanilla, beat well and add to the sugars. Mix flour, salt and soda into th e sugar bl end . Add oatmeal and chips. Mix well with a large wooden spoon. Shape into halls and flatten with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.

• SI-IORTBREAD COOKIES • Nancy Nelson 3 1/J cups tlour 2 cups butter I cup powdered sugar dash salt 1 / 2 cup cornstarch Mix ingredients togethe r. Do not chill. Roll out dough and cut into shapes. Bake at 350 degrees until edges start to turn golden. Do not overbake. Let cool. Frost with powdered sugar frosting fl avored with almond.

• SOUR CREAM CHOCOLATE COOKIES • Solvcig Hjermstad I I I cup white sugar 2 T. cocoa 1 1 1 1 shortening ( / 2 margarine, / 2 / 2 tsp. baking powder Crisco) 1/ 2 tsp. baking soda 2 eggs 1/ 2 cup thick sour cream 1 I I 1/ 2 tsp. sa lt 2 / 2 cup tlour (more if eggs are I tsp. vanilla large) Frosting

1/ 2 square bitter chocolate I tsp. vanilla. 1/ s cup hot water powdered sugar 2 T. butter Cream sugar and shortening. Add eggs, cocoa, salt and vanill a, sour cream, baking powder and soda. Slowly add flour. Drop tabl espoons of dough on cookie sheet. Bake at 370 degrees for about 12 minutes. For frosting: Dissolv e chocolate in hot water; add butter and vanilla. Thicken with powdered sugar to spread.

• EASY SUGAR COOKIES • Ardyce Apland I cups tlour 1 egg I T. cream of tartar 1/ .i cup margarine 1 1/ 2 tsp. baking soda / 2 cup vegetable oil I cup sugar 2 tsp. vanilla Mix all ingredients togeth er and chill. Roll into balls and press with a class dipped in sugar. Bake in a 375 degree oven for 8-10 minutes.

43002-01 49 'I /

• GIANT TOFFEE-CHOCOLATE CHIP COOKIES• Eric Apland I cup packed brown sugar 1 tsp. baking soda 1 1/ 2 cup margarine or butter, / 2 tsp. baking powder 1 softened / 4 tsp. salt 1/z cup shortening 1 package (12 oz.) miniature 1/ 4 cup honey (Adee's works best) chocolate chips 1 egg 1 package (6 oz.) toffee bits 2 cups all-purpose flour (crushed Heath bar) Mix brown sugar, margarine, shortening, honey and egg in a large bowl. Stir in flour, soda, baking powder and salt. Stir in chips and Heath bits. Drop dough by 1/ 4 cup 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes, until edges are golden brown. Cool 3-4 minutes; remove from cookie sheet. If making smaller cookies, drop by rounded table 1 spoon and bake 10-12 minutes. Makes 1 /2 dozen giant cookies, 4 dozen smaller cookies.

• PECAN TASSIBS • Nancy Nelson I cup butter, softened 1/z tsp. vanilla 1 6 oz. cream cheese, softened 1 / 2 cup brown sugar 2 cups flour 1 cup chopped pecans 2 eggs dash of salt 2 T. melted butter Preheat oven to 350 degrees. Blend together butter, cream cheese and flour using a pastry cutter or forks and fingers. Shape into 48 balls. Press into tartlet pans that have been sprayed with non-stick cooking spray. Put aside. Mix the remaining ingredients together. Fill each shell about 2/J full. Bake for 15 minutes. Reduce oven temperature to 250 degrees and bake 10 more minutes.

• FESTA PUMPKIN BARS • Lucille I Ianson 4 eggs l tsp. baking soda I cup vegetable oil 1/z tsp. salt 2 cups sugar 2 tsp. cinnamon 1 (15 oz.) can pumpkin 1/z tsp. ginger 1 2 cups flour / 2 tsp. cloves 2 tsp. baking powder 1/ 2 tsp. nutmeg Ii'rosting 6 oz. cream cheese 1 tsp. vanilla 3 / 4 stick butter 4 cups powdered sugar I T. cream or milk (continued)

'I 50 43002-01 J Mix eggs, oil, sugar and pumpkin in a large bowl. Sift flour, soda, baking powucr, salt, cinnamon, ginger, cloves and nutmeg and add to first bowl. Pu t in greased 12 x 18 pan and bake for 25 minutes. For frosting: beat cream cheese, vanilla, butter and milk until soft. Aud powdered sugar until the _l frosting is the correct consistency to spread.

_J • CHERRY BING BARS • Adclpl ta Reppe 2 cups sugar 6 oz. bag cherry chips 2 ] / 3 cup evaporated milk 1 tsp. almond flavoring 1 / 2 cup margarine 12 oz. chocolate chips 3 dash of salt / 4 cup peanut butter 1 / 2 bag ( 10 oz.) mini marshmallows 2 cups ground salted peanuts ] Combi ne sugar, evaporated milk, margarine and salt; bring to a rapid boil for 5 minutes. Remove from heat, add marshmallows, cherry chips and almond flavoring. Mix well. Melt chocolate chips and peanut butter, mix in ground 1 peanuts. Put half the chocolate mixture in pan. Chill, add the cherry/marshmal low mixture, then th e rest of the chocolate mixture. Can be made in m1111 cupcake papers.

• DIABETIC RAISIN-DATE BARS • Bev ,Jurgens

I cup raisins 1/ 2 cup flour 1 cup water 1/ 2 cup whole-wheat fl our 1 stick ( 1/ 2 cup) butter l tsp. baking soda 2 T. vegetable oil I cup dates, chopped (prunes may 2 egg whites also be used) 1 tsp. vanilla 1/ 2 cup chopped nuts, if desired Boil raisi ns in water until thickened. Put into blender. Add butter and oil Blcnu to mix. Beat egg whites slightly in mixing bowl and add vanilla, flour and soda. Then add the raisin mixture and the dates. Bake at 350 degrees for 15 minutes in an 8 x 8 pan.

• APPLE BARS • Phyl Ribski11 1 I cup margarine 2 tsp. baking soda 2 cups sugar l tsp. salt l can apple pie mix l tsp. cinnamon 3 cups flour Melt the margarin e in a large pan, add sugar and pi e mix, and heat to almost boiling. Cool. Then add fl our, soda, sa lt and cinnamon; stir thoroughly. Put into a jelly roll pan. Bake at 350 degrees for 30-35 minutes. Frost with powdcrcu sugar frosting.

43002-01 51 \' /

• PEANUT BUllER RICE KRISPIB BARS • JoAnn Schalle r 1 1 1/ 2 cup sugar 6 /2 cups Rice Krispies 3 11/ 2 cup Karo symp / .i bag of chocolate chips 11/ 2 cup peanut butter 1/i cup peanut butter

Combine sugar and Karo syrup and cook togeth er till just boiling. Mix in l 1/ 2 cups pea nut butter and th e Ri ce Kri spi es. Spread mixture in a 9 x 13 pan. For 1 frosting: Melt chocolate chips and / 2 cup peanut butter and spread over Rice Kri spi es mi x.

• NUT GOODIE BARS • Lucille Hanson

12 oz. package chocolate chips 1/ 2 cup evaporated milk 12 oz. package butterscotch chips 1 small package cook-and-serve 2 cups chunky peanut butter vanilla pudding I cups roasted peanuts (white) 2 pounds powdered sugar 1 cup margarine l tsp. vanilla Butter a 15 x 10 jelly roll pan. In a large sauce pan melt chips. Remove from heat. Stir in peanut butter. Mix well. Spread half of mixture in pan, chill until set. Stir pea nuts into remaining chocol ate mixture. Set as id e. In a large sauce pan melt margarine and slowly add evaporat ed milk. Stir in pudding mix. Cook, stirring until pudding mixture thickens. Remove from heat. Stir in powdered sugar and vanilla. Cool. Spread mixture ove r chill ed chocolate mixture. Chill 30 minutes. Spread other half of chocol ate mixture over top. Chill until firm. Cut into bars. Store in refrigerator.

• OH HENRY BARS ¥ Nancy Nelson

1/ 2 cup butter l cup peanut hutter 12 oz. chocolate chips l package miniature marshmallows 12 oz. butterscotch chips 2 cups Rice Krispies In mi crowave, melt together butter, chocolate chips, butterscotch chips and peanut butter. Mix well . Let cool. After mi xture has cooled , add marshm all ows anJ Ri ce Kri spi cs. Pour into a 9 x 13 pan.

• COCONlJT CUPCAKES • Carol Skovlwui 13/ .i cup tlour 2/3 cup shortening I cup sugar 2/J cup milk 2 1/ 2 tsp. baking powder 1 tsp. vanilla 1/i tsp. salt 3 eggs I cup coconut (continued)

¥ 54 43002-01 Mix dry ingred ients. Add shortening, milk, vanilla and eggs. Bake at 350 degrees in muffin cups.

¥ MICROWAVE PEANUT BRITfLE ¥ Adel pha Reppe _J l cup raw peanuts 1 tsp. vanilla 1 cup sugar l tsp. margarine 1 / 2 cup white Karo syrup I tsp. baking soda _J 1/s tsp. salt Place peanuts, sugar, syrup and salt in a 2 quart dish; cook 4 minutes, stir. Cook another 4 minutes, stir. Add vanilla and margarine. Cook 2 minutes. ] Add soda, stir and pour onto a greased cookie sheet. Let harden.

¥ PEANlJT BU'fIER FUDGE ¥ ] Elsie Hovey 1 / 2 cup butter 21/ 2 cups small marshmallows 1 1 / 3 cup milk / 2 cup peanut butter l3/4 cup sugar 1/ 2 cup butterscotch pieces 1 1 / 4 tsp. salt l tsp. vanilla 1 / 4 tsp. cream of tartar Combine butter, milk, sugar, salt and cream of tartar. Cook until mixture 1 reaches 232 degrees or soft-ball stage. Remove from heat and add marsh mallows, peanut butter, butterscotch pieces and vanilla. Stir till melted. Pour .1 in a 9 x 9 pan. ¥ CANDY PIZZA ¥ Diane Herrold 2 cups chocolate chips l cup Rice Krispies 14 oz. white almond bark 2 cups miniature marshmallows 1 cup peanuts M& M's Melt chocolate chips and almond bark. Add peanuts, Rice Krispies and marsh mallows. Put in a greased pizza pan and top with red and green M & M's.

43002·01 55 ¥ Recipe Favorites

• 56 43002-01 J

]

. I

]J ]J Helpful Hints

• To refinish antiques or revitalize wood, use equal parts of linseed oil , white vinegar, and turpentine. Rub into the furniture or wood with a soft cloth and lots of elbow grease.

• To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly. Also, try sprinkling red pepper on floors and counter tops.

• To fix sticking sliding doors, windows, and drawers, rub wax along their tracks.

• To make a simple polish for copper bottom cookware , mix equal parts of flour and salt with vinegar to create a paste. Store the paste in the refrigerator.

• Applying baking soda on a damp sponge will remove starch deposits from an iron . Make sure the iron is cold and unplugged.

• Remove stale odors in the wash by adding baking soda.

• To clean Teflon™, combine 1 cup water, 2 tablespoons baking soda and Y2 cup liquid bleach. Boil in stained pan for 5 to 1 O minutes or until the stain disappears. Wash, rinse, dry, and condition with oil before using the pan again.

• Corning Ware can be cleaned by filling it with water and dropping in two denture cleaning tablets. Let stand for 30 to 45 minutes.

• A little instant coffee will work wonders on your wood furniture. Just make a thick paste from instant coffee and a little water, and rub it into the nicks and scratches on your dark wood furniture. You'll be amazed at how new and beautiful those pieces will look.

• For a clogged shower head, boil it for 15 minutes in a mixture of Y2 cup vinegar and 1 quart water.

• For a spicy aroma, toss dried orange or lemon rinds into the fireplace.

• Add raw rice to the salt shaker to keep the salt free-flowing.

• Ice cubes will help sharpen garbage disposal blades.

• Separate stuck-together glasses by filling the inside one with cold water and setting them in hot water. This &That

¥ COUNTRYVANILIA ICE CREAM¥ HiJdur lnvestad 6 eggs (4 eggs) 6 cups heavy cream (4 cups) 33/s cup sugar (2 1/ 2 cups) 63/ .i tsp. vanilla (4 tsp.) 7 1/z cups whole milk (5 cups) 3/ 4 tsp. salt (1/2 tsp.) Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix. Pour into a 6 quart ice cream freezer using the instructions of your ice cream freezer to make the ice cream. If using a 4 qt. ice cream freezer use the amounts in parenthesis. 11 ¥ CARAMEL CHOCOIATE SAUCE • Dorothy SchalJer 30 Kraft caramels 1 can (5 oz.) evaporated milk I cup (6 oz.) semi-sweet chocolate 1/ 2 cup butter chips Ice cream JI In a 1 quart microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for two minutes; stir. Heat 1-2 minutes longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). II Refrigerate leftovers. Rewarm as needed. Yield: 2 cups. I 111 ¥ DANDELION JELLY¥

1 1 ,J I quart dandelions (tlowers only) 4 / 2 cup sugar I quart water 3-4 drops yellow food color, 1 I package ( 1 / 2 oz.) pectin optional l lJ 2 T. lemon juice Boil flowers in water for 3 minutes for 3 cups juice, add pectin and lemon juice until pectin is dissolved. Bring to a rolling boil, add sugar and coloring. Bring back to a fast boil until liquid climbs up the sides of the pot. Boil for LJJ 2 minutes. Remove from heat, quickly skim and pour into jars. Seal. Yield: 1 4 ( / 2 pint) jars. LlH ¥ RHUBARB JAM ¥ Vivian Holter 6 cups cut up rhubarb l cup crushed pineapple JJ 4 cups sugar 1 package cherry Jello (continued)

)J 43002-01 57 'I Combine rhu barb, sugar and pineapple. Let stand until sugar is di ssolved. Cook until thick, about 30 minutes. Add Jello to thi s mixture and stir until di ssolved. Pour into jars whi le hot. Seal.

¥ DEANNA'S BLUE RIBBON SALSA SAUCE¥ Dorothy Oines 2 gallons tomatoes, skinned and cut 8 jalapefio peppers, seeded up 1/ 4- 1/ 2 tsp. red cayenne pepper 6 onions 1 heaping tsp. garlic powder 2 small green peppers, chopped 2 cans green chilis 1 / 2 cup vinegar 2 T. sugar 1/ 4 cup lemon juice IT. salt

Boil all ingredi ents for 2-2 1/2 hours. Put in jars and can in a water bath fo r 15 minutes.

¥ HOW TO PRESERVE A HUSBAND ¥

"Be careful in your selection." Do not choose too young. Take only such varieti es as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain settl ed fo rever, and give your entire thought to preparation fo r domesti c use. Some insist on keeping them in a pi ckl e, while others are constantly getting th em into hot water. Even poor va ri et ies may be made sweet, tender and good by garni shing them with pa ti ence, well sweetened with smil es and fl avored with ki sses to taste. Then wrap well in a mantle of charity. Kee p warm with a steady fire of domesti c devoti on and serve with peaches and cream. When thus prepared, th ey will keep well fo r years.

¥ CRAB APPLE PICKLES ¥ Arloine Goodfe llow 6 cups of sugar 1 cup red cinnamon candies 6 cups water small crab apples 6 cups sugar Make a syrup of sugar, water and cinn amon candi es. Remove bl ossom end from sma ll crab apples and pack in jars. Take cooked syrup and pour over apples; seal and process in hot water bath until skin on some of the apples cracks, about ] 0 mi nutes. Makes approx im ately 10 pints.

• 58 43002-01 ¥ REFRIGERATOR PICKLES ¥ Gladys Johnson 8 cups thinly sliced cucumbers 2 T. pickling salt l cup sliced onions Brine 2 cups sugar I tsp. mustard seed 1 I cup white vinegar /., tsp. turmeric I tsp. celery seed Use medium sized cucumbers and don't peel them. Mix together the cucum bers, onions and salt. Let set for 6-8 hours, stirring occasionally. Drain. Rinse twice with cold water. Drain well in a colander. In an enamel or stainless steel container, add the uncooked brine to the cucumber mixture. When the sugar is dissolved, put into glass jars with plastic or enamel coated lids. Makes 1 about 1 / 2 quarts. Keeps well in the refrigerator.

• LEFSE • Addpha Reppe

5 cups water 11/ 2 cup milk 11/ .i sticks butter 1 cup half and half 1 stick margarine 14 oz. bag potato flakes 1 T. salt Bring to a boil water, butter, margarine and salt. Add milk and half and half. Stir in potatoes, stir well. Divide potatoes in half, about 4 1/ :! cups in each section. Put in plastic bags and refrigerate overnight. When rolling out add f'/ 4 cup flour to EACH bag of potatoes. Fry on a hot griddle on a 500 degree lcfse grill. Flip and fry other side.

• LEFSE • Jeanie Loomis 3 1/i cups water 2 tsp. sugar I cup half and half 4 cups Betty Crocker potato buds 6 T. butter or margarine 2 cups flour 2 tsp. salt L Bring to a boil the water, half and half, butter, salt and sugar. Remove from heat and add potato buds. Mix well and cool for several hours or overnight. Divide potato mixture in half and add l cup of flour to each half. Roll to a thin circle and bake on lefse grill ( 450-500 degrees). Brown, then turn and brown other side. Lay one on top of th e other, covering with a non-terry towel at all times. Cool well and package in plastic bags. May be frozen. Yield depends on size of rounds.

43002-01 59 ¥ • BfilTI CROCKER POTATO BUD LEFSE • Gladys ,Jolmson

2 3 / 3 cup water 314 cup margarine l cup whole milk 42/ 3 cup Hetty Crocker Potato Buds 2 tsp. salt 21/ 2 cup flour 2 tsp. sugar 1 tsp. baking powder

Heat the water, milk, salt, sugar and margarine lo boiling. Add the Potato Buds and mix well with a fork. Cool to room temperature, uncovered , and stir occasionally. When cool, add the flour and baking powder and knead well. Might need a little more flour. Make all of it into balls and place in the refrigerator to cool. Take out only a few balls at a time when ready to roll them out. (If using 2% milk, use J 3/4 sticks margarine.)

• FIATBREAD • Amy Dalager 1 / 2 cup shortening 2-21/ 2 cups whole-wheat flour 1 / 2 cup white sugar 3-4 cups white flour I quart buttermilk 2 tsp. baking soda I tsp. salt 2 tsp. baking powder Crea m shortening and sugar and add whol e-wheat flour and buttermilk alter nately. Add other dry ingredients, mixing the baking powder and soda with flour before adding to mix (prevents lumps of soda). Do not knead. Dough will be very soft. Take a small ball of dough and roll into a 10-12 inch round. Use plenty of flour on both rolling surface and pin to prevent sticking. Bake on a lefse grill 375-400 degrees for 2-4 minutes per side. Dry till crisp in a si ngle layer in a 150-200 degree oven.

Recipe Favorites

¥ 60 43002-01 I ] INDEX OF RECIPES Appetizers & Beverages Main Dishes

] CARAMEL CORN BAKED BEEF STEW 19 CHURROS 2 BAKED MEATBALLS 20 CRAB DIP 2 BOW TIE CASSEROLE 24 DANDELION WINE 3 BREAKFAST PIZZA 17 FRUIT DIP 2 CASHEW BEEF BAKE 22 NUTTY CRACKER DELIGHTS 1 CHEESEBURGER AND FRIES ORANGE JULIUS 3 CASSEROLE 24 OYSTER CRACKERS CHEESEBURGER RICE 24 SUGAR COATED PEANUTS CHICKEN SOUR CREAM TORTILLA ROLL-UPS 2 ENCHILADAS 18 CRISPY RANCH CHICKEN 18 EASY ONE-STEP LASAGNA 20 Soups & Salads HAMBURGER CHOPPED SUEY 21 I HAMBURGER-BISCUIT BAKE 23 BACON VEGETABLE SALAD 8 HARVEST SUPPER BUSY DAY SOUP 5 MEATBALLS AND GRAVY 19 I CALICO SUPPER SALAD 7 HASH BROWN BAKE 23 I FRUIT MACARONI SALAD 8 MEXICAN BUBBLE PIZZA 17 GRAPE SALAD 9 MICROWAVE BUSY DAY HAMBURGER SOUP 5 CASSEROLE 22 I MACARONI SALAD 8 NOODLES AND SALMON 21 ]I MOLDED CORNED BEEF OLIVE GARDEN FETTUCCINE SALAD 9 ALFREDO 20 NAPA CABBAGE SALAD 7 PORK CHOPS AND STUFFING 25 I POTATO CHEESE SOUP 6 RECIPE FOR A HAPPY HOME 21 RASPBERRY DELIGHT SALAD 9 SOUPERBURGERS 17 JI SPAGHETTI SALAD 6 SUPER EASY HOT DISH 21 SPRING SALAD 7 SWISS STEAK WITH I TOMATO SOUP 6 MUSHROOMS 18 WILD RICE SOUP 5 TURKEY PIE WITH CHEESE JI BISCUITS 22 Vegetables & Side Dishes TURKEY STROGANOFF 23 I JJ AU GRATIN POTATOES 11 Breads & Rolls BAKED ZUCCHINI SQUARES 13 BRUSSELS SPROUT SUPREME 14 BANANA BREAD 30 L CHEESEY POT A TOES 12 BANANA NUT BREAD 30 CHEESY BROCCOLI BAKE 13 BRAN MUFFINS 28 ESTHER'S SCALLOPED BREAD MAKER OATMEAL POTATOES AND BACON 11 BREAD 27 EXTRA QUICK BAKED BEANS 12 DARK BROWN BUNS 27 LIJ FOUR BEAN HOT DISH 13 HEATH BRUNCH COFFEE GARLIC-SMOTHERED CAKE 29 BROCCOLI 14 NORWEGIAN KRINGLA 27 PIZZA POTATOES 12 OATMEAL PANCAKES 28 RODKAAL (RED CABBAGE) 14 PUMPKIN BREAD WITH LJU SCALLOPED CORN 15 TOPPING 29 SCALLOPED POTATOES 11 RHUBARB NUT BREAD 29 SHAKE AND BAKE POTATOES 11 STIR-N-ROLL BISCUITS 28 SPANISH LIMA BEANS 12 WHITE BREAD MACHINE WILD RICE STUFFING 15 BREAD 27

43002-01 1 Desserts DATE BARS 52 DIABETIC RAISIN-DATE BARS 51 EASY SUGAR COOKIES 49 APPLE CAKE 34 45 APPLE CREAM PIE 39 ENGLISH COOKIES FESTA PUMPKIN BARS 50 APPLE CRISP 35 FUDGE JUMBLE BARS 53 APPLE Pl E CAKE 33 BANANA CREAM DESSERT 36 GIANT TOFFEE-CHOCOLATE CHIP COOKIES 50 CARROT CAKE 32 GINGER MOLASSES COOKIES 47 CHEESE CAKE 38 GUMDROP JEWELS 45 CHOCOLATE CAKE 31 CHOCOLATE PEANUT BUTTER KIX SQUARES 53 LARGE BATCH CHOCOLATE PIZZA 37 COCONUT-PECAN FROSTING 32 CHIP COOKIES 46 MICROWAVE PEANUT BRITTLE COFFEE CAKE 35 55 NEVA'S DATE FILLED DROP CRAZY CAKE 32 CREAM CHEESE FROSTING 33 COOKIES 48 NO-ROLL SUGAR COOKIES 46 CREAM PUFF DESSERT 41 CREAM PUFF DESSERT 41 NORWEGIAN COOKIES 47 CREAM PUFFS 40 NUT GOODIE BARS 54 DOUBLE LAYER PUMPKIN PIE 39 OATMEAL MACAROONS 44 FRESH STRAWBERRY PIE 40 OH HENRY BARS 54 FROZEN SHERBET DESSERT 37 PEANUT BUTTER FUDGE 55 GERMAN CHOCOLATE CAKE 31 PEANUT BUTTER RICE GRAHAM CRACKER PUDDING 41 KRISPIE BARS 54 GRASSHOPPER DESSERT 37 PECAN TASSIES 50 HEATH BAR CAKE 35 RAISIN BARS 52 LEMON CUSTARD PIE 38 RAISIN-DATE-PRUNE COOKIES 48 LEMON SQUARES 36 SHORTBREAD COOKIES 49 SOFT MOLASSES COOKIES 44 "NEVER FAIL" CHOCOLATE SOUR CREAM CHOCOLATE FROSTING 31 COOKIES 49 NEVER FAIL FLUFFY WHITE SUGAR COOKIES 46 FROSTING 42 SUGAR FREE COOKIES 45 NO NAME CAKE 32 TRIPLE LAYER CHOCOLATE PEANUT BUTTER PIE 39 BARS 53 PECAN PIE 40 PUMPKIN SUNDT CAKE 33 PUMPKIN DESSERT 36 This & That RHUBARB CRUMBLE 37 SPECIAL RHUBARB CAKE 34 BETTY CROCKER POTATO SUGARLESS APPLE PIE 39 BUD LEFSE 60 SUMMER BERRY PIE 40 CARAMEL CHOCOLATE SAUCE 57 VERY SMOOTH CHEESECAKE 38 COUNTRY VANILLA ICE CREAM 57 CRAB APPLE PICKLES 58 Cookies & Candy DANDELION JELLY 57 DEANNA'S BLUE RIBBON APPLE BARS 51 SALSA SAUCE 58 AUNT SALLY COOKIES 43 FLATBREAD 60 BUTTER BALLS 43 HOW TO PRESERVE A BUTTER DIPS 44 HUSBAND 58 CANDY PIZZA 55 LEFSE 59 CHERRY BING BARS 51 LEFSE 59 CHEWIES 52 REFRIGERATOR PICKLES 59 CHOCOLATE CHIP RICE RHUBARB JAM 57 KRISPIE COOKIES 46 CHOW MEIN NOODLE COOKIES 43 COCONUT CUPCAKES 54 COWBOY COOKIES 48

43002-01 2 I

I ' ] f ,

j ft\ ~ Cooking 'flps

1. After stewing a chicken, 11 . When cooking cabbage, cool in broth before cutting place a small tin cup or into chunks; it will have twice can half full of vinegar on ,.. . the flavor. the stove near the cabbage. It will absorb the odor. Jl 2. To slice meat into thin strips, as for stir fry dishes, partially freeze it so it will 12. Potatoes soaked in salt water for 20 slice more easily. minutes before baking will bake more rapidly. ] 3. A roast with the bone in will cook faster than a boneless roast. The bone carries 13. Let raw potatoes stand in cold water the heat to the inside more quickly. for at least a half-hour before frying in order to improve the crispness of ] 4. When making a roast, place dry onion French-fried potatoes. Dry potatoes soup mix in the bottom of your roaster thoroughly before adding to oil. pan. After removing the roast, add 1 can of mushroom soup and you will 14. Use greased muffin tins as molds have a good brown gravy. when baking stuffed green peppers.

5. For a juicier hamburger, add cold 15. A few drops of lemon juice in the water r water to the beef before grilling (1/2 cup will whiten boiled potatoes. to 1 pound of meat). 16. Buy mushrooms before they "open." 6. To freeze meatballs, place them on a When stems and caps are attached cookie sheet until frozen. Place in firmly, mushrooms are truly fresh. plastic bags. They will stay separated so that you may remove as many as 17. Do not use metal bowls when mixing you want. salads. Use wood, glass or china.

7. To keep cauliflower white while cook 18. Lettuce keeps better if you store it in ing, add a little milk to the water. the refrigerator without washing it. Keep the leaves dry. Wash lettuce the 8. When boiling corn , add sugar to the day you are going to use it. water instead of salt. Salt will toughen the corn. 19. Do not use soda to keep vegetables green. It destroys Vitamin C. 9. To ripen tomatoes, put them in a brown paper bag in a dark pantry, and 20. Do not despair if you oversalt gravy. they will ripen overnight. Stir in some instant mashed potatoes to repair the damage. Just add a little ,. 1O. To keep celery crisp, stand it upright more liquid in order to offset the .. in a pitcher of cold, salted water and thickening. refrigerate.

• I J-lerbs & Spices Acquaint yourself with herbs and spi ces. Add in 1 small amounts, /4 teaspoon for every 4 servings. Crush dried herbs or snip fresh ones before using. Use 3 times more fresh herbs if substituting fresh fo r dried . .J

I • Basil Sweet, warm flavor with an aromatic odor. Use whole or 1 .. ( ·:. ground. Good wi th lamb, fish , roast, stews, ground beef, vegetables, dre ssi ng and omelets.

Bay Leaves Pungent fl avo r. Use whole leaf but remove before serving. \ 1 Good in vegetabl e dishes, seafood, stews and pickles. ',

Caraway Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut. .>

Chives Sweet, mild flavor like that of onion. Excellent in salads, fish, soups and potatoes.

,,:.:· Cilantro Use fresh. Excell en t in salads, fish, chicken, rice, beans f ~· 4 and Mexican dishes. :rr.s.

Curry Spices are combined to proper proportions to give a distinct Powder flavor to meat, poultry, fish and vegetables.

Dill Both seeds and leaves are flavorful. Leaves may be used t . as a garnish or cooked with fish, soup, dressings, pota- ,1 toes and beans. Leaves or the whole plant may be used to flavor pickles. r.I I ', Fennel Sweet, hot fl avor. Both seeds and leaves are used . Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

Ginger A pungent root , this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes. -- :l J-{erbs & Spices _] Marjoram May be used both dried or green. Use to flavor fish, poultry, _Jl omelets, lamb, stew, stuffing and tomato juice. Mint Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.

_]l Oregano Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry Jl and vegetables. Paprika A bright red pepper, this spice is used in meat, vegetables .. and soups or as a garnish for potatoes, salads or eggs.

JI Parsley Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing JI and mixed greens. Rosemary Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and JI potatoes. Great in dressings. Saffron Orange-yellow in color, this spice flavors or colors foods. JI Use in soup, chicken, rice and breads. Sage Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, JI poultry, stuffing, cheese spreads and breads. Tarragon Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots JI and dressings.

Thyme Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling. lJ Vegetables &

Vegetable Cooking Method Time artichokes ...... boiled ...... 40 min. steamed ...... 45-60 min. asparagus tips ...... boiled ...... 10-15 min. beans, lima ...... boiled ...... 20-40 min . steamed ...... 60 min. beans, string ...... boiled ...... 15-35 min. steamed ...... 60 min. beets, old ...... boiled or steamed ...... 1-2 hours beets, young with skin ...... boiled ...... 30 min . steamed ...... 60 min. baked ...... 70-90 min. broccoli, flowerets ...... boiled ...... 5-1 O min. broccoli, stems ...... boiled ...... 20-30 min . brussels sprouts ...... boiled ...... 20-30 min. cabbage, chopped ...... boiled ...... 10-20 min . steamed ...... 25 min. carrots, cut across ...... boiled ...... 8-1 O min . steamed ...... 40 min . cauliflower, flowerets ...... boiled ...... 8-10 min . cauliflower, stem down ...... boiled ...... 20-30 min . corn, green, tender ...... boiled ...... 5-1 O min . steamed ...... 15 min . baked ...... 20 min . corn on the cob ...... boiled ...... 8-10 min. steamed ...... 15 min . eggplant, whole ...... boiled ...... 30 min . steamed ...... 40 min . baked ...... 45 min . parsnips ...... boiled ...... 25-40 min . steamed ...... 60 min. - baked ...... 60-75 min . peas, green ...... boiled or steamed ...... 5-15 min. potatoes ...... boiled ...... 20-40 min . steamed ...... 60 min . baked ...... 45-60 min . pumpkin or squash ...... boiled ...... 20-40 min . steamed ...... 45 min . baked ...... 60 min. tomatoes ...... boiled ...... 5-15 min . - turnips ...... boiled ...... 25-40 min .

Drying Time Table Fruit Sugar or Honey Cooking Time apricots ...... 1/4 c. for each cup of fruit ...... about 40 min. figs ...... 1 T. for each cup of fru it ...... about 30 min. peaches ...... 1/4 c. for each cup of fruit ...... about 45 min . prunes ...... 2 T. for each cup of fru it ...... about 45 min.

/ . ,., ·-

Buying Fresh Vegetables Buying Fresh Fruits Artichokes: Look for compact, tightly Bananas: Skin should be free of bruises closed heads with green, clean-looking and black or brown spots. Purchase them leaves. Avoid those with leaves that are green and allow them to ripen at home at brown or separated. room temperature.

Asparagus: Stalks should be tender and Berries: Select plump, solid berries with firm; tips should be close and compact. good color. Avoid stained containers which Choose the stalks with very little white; they indicate wet or leaky berries. Berries with are more tender. Use asparagus soon clinging caps, such as blackberries and because it toughens rapidly. raspberries, may be unripe. Strawberries without caps may be overripe. Beans, Snap: Those with small seeds inside the pods are best. Avo id beans with Melons: In cantaloupes, thick, close netting dry-looking pods. on the rind indicates best quality. Canta loupes are ripe when the stem scar is Broccoli, Brussels Sprouts and smooth and the space between the netting Cauliflower: Flower clusters on broccoli is yellow or yellow-green. They are best and cauliflower should be tight and close when fully ripe with fruity odor. J I together. Brussels sprouts should be firm and compact. Smudgy, dirty spots may Honeydews are ripe when rind has creamy indicate pests or disease. to yellowish color and velvety texture. Immature honeydews are whitish-green. J I Cabbage and Head Lettuce: Choose heads that are heavy for their size. Avoid Ripe watermelons have some yellow color cabbage with worm holes and lettuce with on one side. If melons are white or pale J I discoloration or soft rot. green on one side, they are not ripe. Cucumbers: Choose long, slender cucum Oranges, Grapefruit and Lemons: Choose bers for best quality. May be dark or medium those heavy for their size. Smoother, thinner green, but yellow ones are undesirable. skins usually indicate more juice. Most skin markings do not affect quality. Oranges J I Mushrooms: Caps should be closed with a slight greenish tinge may be just as around the stems. Avoid black or brown gills. ripe as fully colored ones. Light or greenish yellow lemons are more tart than deep yellow Peas and Lima Beans: Select pods that ones. Avoid citrus fruits showing withered, J are well-filled but not bulging. Avoid dried, sunken or soft areas. spotted, yellow, or flabby pods. A\1111? :Napkin 'Folding General Tips: Use well-starched linen napkins if possible. For more complicated folds, 24-inch napkins work best. Practice the folds with newspapers. Children can help. Once they learn the folds, they will have fun!

Sfiield Easy fold. Elegant with monogram in corner.

1, 2 Instructions: 1. Fold into quarter size. If monogrammed, ornate .. - corner should face down. 2. Turn up folded corner three-quarters. 3. Overlap right side and left side points. 4. Turn over; adjust si des so that they are even , single 3 4 point in center. # # # 5. Place point up or down # . on plate, or left of plate . .# . # . ~····· ·-

'Rosette Elegant on plate.

Instructions: 1. Fold left and right edges to center, leaving 1/2'' opening .... •• •:'? 2 '!I ••• ~ .... along center. .. .,...... , ~·t11•• ...... 2. Pleat firmly from top edge to ...... ~···· ::::- bottom edge. Sharpen edges ..... ···· with hot iron. """·· :::: ..."··-·~·. ..9; ii ...... r 3. Pinch center together. If ..... I ..... 'I necessary, use small piece of pipe cleaner to secure and top with single flower. 4. Spread out rosette. - .,

- I -I :Jv'apkin

Instructions: 1. Fold into triangle, point at top. 3 2. Turn lower edge up 1 ". 3. Turn over, folded edge down. 4. Roll tightly from left to right. 5. Tuck in corner. Stand upright.

'fan Pretty in napkin ring or on plate. Instructions: i 1. Fold top and bottom edges to center. 2. Fold top and bottom edges to center a second time. 3. Pleat firmly from the left edge. 1, 2 Sharpen edges with hot iron. 4. Spread out fan . Balance flat folds of each side on table. - Well-starched napkins will hold shape.

£ily Effective and pretty on table ...... Instructions: ··... 1. Fold napkin into quarters. ... 2. Fold into triangle, closed ··... corner to open points. ···... .. 3. Turn two points over to other ... side. (Two points are on 2 either side of closed point.) 4. Pleat. 5. Place closed end in glass. Pull down two points on each side and shape. 1' "f i ~~~ \ ... .; Measurements & Substitutions

Measurements a pinch ...... 1/a teaspoon or less 3 teaspoons ...... 1 tablespoon 4 tablespoons ...... 1/4 cup 8 tablespoons ...... 1/2 cup 12 tablespoons ...... 3/4 cup 16 tablespoons ...... 1 cup 2 cups ...... 1 pint 4 cups ...... 1 quart 4 quarts ...... 1 gallon 8 quarts ...... 1 peck 4 pecks ...... 1 bushel 16 ounces ...... 1 pound 32 ounces ...... 1 quart 1 ounce liquid ...... 2 tablespoons 8 ounces liquid ...... 1 cup

Use standard measuring spoons and cups. \ - All measurements are level. Substitutions Ingredient Quantity Substitute baking powder ...... 1 teaspoon ...... 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar cats up or chili sauce ...... 1 cup ...... 1 c. tomato sauce plus 1/2 c. sugar and 2 T. vinegar (for use in cooking) chocolate ...... 1 square (1 oz.) ...... 3 or 4 T. cocoa plus 1 T. butter cornstarch ...... 1 tablespoon ...... 2 T. flour or 2 tsp. quick-cooking tapioca cracker crumbs ...... 3/4 cup ...... 1 c. bread crumbs dates ...... 1 lb ...... 1 112 c. dates, pitted and cut dry mustard ...... 1 teaspoon ...... 1 T. prepared mustard • .,t. - flour, self-rising ...... 1 cup ...... 1 c. all-purpose flour, 1/2 tsp. salt, and 1 tsp. baking powder herbs, fresh ...... 1 tablespoon ...... 1 tsp. dried herbs milk, sour ...... 1 cup ...... 1 T. lemon juice or vinegar plus sweet milk to make 1 c. (let stand 5 minutes) whole ...... 1 cup ...... 112 c. evaporated milk plus 1/2 c. water min. marshmallows ...... 10 ...... 1 lg. marshmallow onion, fresh ...... 1 small...... 1 T. instant minced onion, rehydrated sugar, brown ...... 1/2 cup ...... 2 T. molasses in 112 c. granulated sugar powdered ...... 1 cup ...... 1 c. granulated sugar plus 1 tsp. cornstarch tomato juice ...... 1 cup ...... 1/2 c. tomato sauce plus 1/2 c. water

When substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchanged. Food Quantity Yield

~;;;~:, ~~s~~~ ••••• •••••••• •••• •••••••• •••••i ~=~l :i~~ · :: ; ~~~ ;~~ ~;~l~~ bread ...... 1 slice ...... 1/4 cup fine , dry crumbs butter ...... 1 stick or 1/4 pound ...... 1/2 cu p cheese, American, cubed ...... 1 pound ...... 2 2i3 cu ps American, grated ...... 1 pound ...... 5 cups cream cheese ...... 3 -ounce package ...... 6 213 tablespoons chocolate, bitter ...... 1 square ...... 1 ounce cocoa ...... 1 pound ...... 4 cups coconut ...... 1 112 pound package ...... 2 213 cups coffee, ground ...... 1 pound ...... 5 cups cornmeal ...... 1 pound ...... 3 cups cornstarch ...... 1 pound ...... 3 cups crackers, graham ...... 14 squares ...... 1 cup fine crumbs saltine ...... 28 crackers ...... 1 cup fi ne crumbs egg ...... 4 -5 whole ...... 1 cup whites ...... 8-1 O ...... 1 cu p yolks ...... 10-12 ...... 1 cup evaporated milk ...... 1 cup ...... 3 cups whipped flour, cake, sifted ...... 1 pound ...... 4 1/2 cups rye ...... 1 pound ...... 5 cups white, sifted ...... 1 pound ...... 4 cups white, unsifted ...... 1 pound ...... 3 3/4 cups gelatin , flavored ...... 3 1/4 ounces ...... 112 cup unflavored ...... 1/4 ounce ...... 1 tablespoon lemon ...... 1 medium ...... 3 tablespoon juice marshmallows ...... 16 ...... 1;4 pound noodles, cooked ...... 8-ounc e package ...... 7 cups ?••• .• . uncooked ...... 4 ounces (1 1/2 cups) ...... 2 -3 cups cooked macaroni, cooked ...... 8 -ounce package ...... 6 cups macaroni, uncooked ...... 4 ounces (1 1/4 cups) ...... 2 1/4 cups cooked spaghetti, uncooked ...... ? ounces ...... 4 cups cooked nuts, chopped ...... 1/4 pound ...... 1 cup almonds ...... 1 pound ...... 3 1/2 cups walnuts, broken ...... 1 pound ...... 3 cups walnuts, unshelled ...... 1 pound ...... 1 1/2 to 1 :>i/4 cups onion ...... 1 medium ...... 1/2 cup orange ...... 3 -4 medium ...... 1 cup juice raisins ...... 1 pound ...... 3 1/2 cups rice, brown ...... 1 cup ...... 4 cups cooked converted ...... 1 cup ...... 3 1/2 cups cooked regular ...... 1 cup ...... 3 cups cooked wild ...... 1 cup ...... 4 cups cooked 1 sugar, brown ...... 1 pound ...... 2 / 2 cu ps powdered ...... 1 pound ...... 3 1/2 cups va~~~t:~f~~·~· ·: :: : : : :: : : : :: : : : : : : : : : : : : : :: : : : : :: ~f ~~~~.::: :::::::::: ::: ::: : :: :::: : : : : :: ::::::: :1· ·~~~ ·f;~~ ·~~uc~~! zwieback, crumbled ...... 4 ...... 1 cups t..--",,,,- ".'.... --- 1 . -... _:.,;; Calorie Counter

Crackers Beverages r' apple juice, 6 oz ...... 90 graham, 1 cracker ...... 15-30 coffee (black) ...... 0 rye crisp, 1 cracker ...... 35 cola type, 12 oz ...... 115 saltine, 1 cracker ...... 17-20 cranberry juice, 6 oz ...... 115 wheat thins, 1 cracker ...... 9 ginger ale, 12 oz ...... 115 grape juice, (prepared from frozen concentrate), 6 oz ...... 142 Dairy Products lemonade, (prepared from butter or margarine, 1 T...... 100 frozen concentrate), 6 oz ...... 85 cheese, American, 1 oz...... 100 ' - milk, protein fortified, 1 c ...... 105 camembert, 1 oz...... 85 skim, 1 c ...... 90 cheddar, 1 oz...... 115 ;;: whole, 1 c ...... 160 cottage cheese, 1 oz ...... 30 / orange juice, 6 oz ...... 85 mozzarella, 1 oz ...... 90 I - pineapple juice, unsweetened, 6 oz ...... 95 parmesan, 1 oz ...... 130 root beer, 12 oz ...... 150 ricotta, 1 oz ...... 50 tonic (quinine water) 12 oz ...... 132 roquefort, 1 oz...... 105 Swiss, 1 oz ...... 105 cream, light, 1 T...... 30 Breads heavy, 1 T...... 5 5 cornbread, 1 sm. square ...... 130 sour, 1 T...... 4 5 dumplings, 1 med ...... 70 hot chocolate, with milk, 1 c ...... 277 French toast, 1 slice ...... 135 milk chocolate, 1 oz ...... 145-155 me Iba toast, 1 slice ...... 25 yogurt muffins, blueberry, 1 muffin ...... 110 made w/ whole milk, 1 c ...... 150-165 bran, 1 muffin ...... 106 made w/ skimmed milk, 1 c...... 125 corn, 1 muffin ...... 125 English, 1 muffin ...... 280 pancakes, 1 (4-in.) ...... 60 Eggs pumpernickel, 1 slice ...... 75 fried, 1 lg...... 100 rye, 1 slice ...... 60 poached or boiled, 1 lg ...... 75-80 waffle, 1 ...... 216 scrambled or in omelet, 1 lg. . ... 110-130 white, 1 slice ...... 60-70 whole wheat, 1 slice ...... 55-65 Fish and Seafood bass, 4 oz...... 105 Cereals salmon, broiled or baked, 3 oz ...... 155 cornflakes, 1 c ...... 105 sardines, canned in oil , 3 oz...... 170 " cream of wheat, 1 c...... 120 trout, fried, 3 1/2 oz...... 220 - I oatmeal, 1 c...... 148 tuna, in oil, 3 oz ...... 170 rice flakes, 1 c...... 105 in water, 3 oz...... 11O shredded wheat, 1 biscuit ...... 100 sugar krisps, 'J/4 c...... 11 O - l ] ~~~ Calorie Counter ] apple, 1 med...... 80-100 macaroni or spaghetti, applesauce, sweetened, 1/2 c ...... 90 -115 cooked, 3/4 c ...... 115 unsweetened, 1/2 c ...... 50 banana, 1 med ...... 85 blueberries, 1/2 c ...... 45 Salad Dressings cantaloupe, 112 c ...... 24 blue cheese, 1 T...... 70 cherries (pitted), raw, 1/2 c ...... 40 French, 1 T...... 65 grapefruit, 1/2 med ...... 55 Italian, 1 T...... 80 grapes, 1/2 c ...... 35-55 mayonnaise, 1 T...... 100 honeydew, 112 c...... 55 olive oil , 1 T...... 124 mango, 1 med ...... 90 Russian, 1 T...... 70 orange, 1 med ...... 65-75 salad oil, 1 T...... 120 J peach, 1 med...... 35 pear, 1 med ...... 60-100 pineapple, fresh, 1/2 c ...... 40 Soups canned in syrup, 1/2 c ...... 95 bean, 1 c...... 130-180 J plum, 1 med...... 30 beef noodle, 1 c ...... 70 strawberries, fresh, 1/2 c ...... 30 bouillon and consomme, 1 c ...... 30 frozen and sweetened, 1/2 c ..... 120-140 chicken noodle, 1 c ...... 65 tangerine, 1 lg ...... 39 chicken with rice, 1 c ...... 50 watermelon, 1/2 c ...... 42 minestrone, 1 c ...... 80-150 split pea, 1 c ...... 145-170 tomato with milk, 1 c ...... 170 Meat and Poultry vegetable, 1 c ...... 80 -100 beef, ground (lean), 3 oz ...... 185 roast, 3 oz ...... 185 chicken, broiled , 3 oz ...... 115 Vegetables lamb chop (lean), 3 oz ...... 175-200 asparagus, 1 c ...... 35 steak, sirloin, 3 oz...... 175 0 broccoli, cooked, 1/2 c ...... 25 -o •...•. tenderloin, 3 oz ...... 174 cabbage, cooked, 1/2 c ...... 15-20 top round, 3 oz ...... 162 carrots, cooked, 1/2 c ...... 25-30 r turkey, dark meat, 3 oz...... 175 cauliflower, 112 c...... 10-15 white meat, 3 oz ...... 150 corn (kernels), 112 c ...... 70 veal, cutlet, 3 oz ...... 156 green beans, 1 c ...... 30 roast, 3 oz ...... 76 lettuce, shredded, 112 c ...... 5 mushrooms, canned, 1/2 c ...... 20 onions, cooked, 1/2 c ...... 30 Nuts peas, cooked, 112 c ...... 60 almonds, 2 T...... 105 potato, baked, 1 med ...... 90 cashews, 2 T...... 100 chips, 8-10 ...... 100 peanuts, 2 T...... 1 05 mashed, w/milk & butter, 1 c. . .200-300 peanut butter, 1 T...... 95 spinach, 1 c ...... 40 pecans, 2 T...... 95 tomato, raw, 1 med...... 25 pistachios, 2 T...... 92 cooked, 1/2 c ...... 30 walnuts, 2 T...... 80 ·,'/t / (--~- Cooking cTenns Au gratin: Topped with Julienne: To cut vegeta crumbs and/or cheese and bles, fruits, or cheeses into browned in oven or under broiler. match-shaped slivers.

Au jus: Served in its own juices. Marinate: To allow food to stand in a liquid in order to tenderize or to add flavor. Baste: To moisten foods during cooking with pan drippings or special sauce in Meuniere: Dredged with flour and sauteed order to add flavor and prevent drying. in butter.

Bisque: A thick cream soup. Mince: To chop food into very small pieces.

Blanch: To immerse in rapidly boiling water Parboil: To boil until partially cooked; to and allow to cook slightly. blanch. Usually final cooking in a seasoned sauce follows this procedure. Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and Pare: To remove the outermost skin of a sugar are often creamed together, making fruit or vegetable. a smooth, soft paste. Poach: To cook gently in hot liquid kept Crimp: To seal the edges of a two-crust pie just below the boiling point. either by pinching them at intervals with the fingers or by pressing them together with Puree: To mash foods by hand by rubbing the tines of a fork. through a sieve or food mill, or by whirling in a blender or food processor until per Crudites: An assortment of raw vegetables fectly smooth. (i.e. carrots, broccoli, celery, mushrooms) that is served as an hors d'oeuvre, often Refresh: To run cold water over food that accompanied by a dip. has been parboiled in order to stop the cooking process quickly. Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in Saute: To cook and/or brown food in a -~ the refrigerator so that fat hardens and is small quantity of hot shortening . . \ easily removed. ; J Scald: To heat to just below the boiling Dredge: To coat lightly with flour, corn point, when tiny bubbles appear at the meal, etc. edge of the saucepan.

Entree: The main course. Simmer: To cook in liquid just below the boiling point. The surface of the liquid ,I Fold: To incorporate a delicate substance, should be barely moving , broken from time such as whipped cream or beaten egg to time by slowly rising bubbles. whites, into another substance without releasing air bubbles. A spatula is used to Steep: To let food stand in hot liquid in gently bring part of the mixture from the order to extract or to enhance flavor, like tea bottom of the bowl to the top. The process in hot water or poached fruit in sugar syrup. is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended. Toss: To combine ingredients with a re peated lifting motion. Glaze: To cover with a glossy coating, such as a melted and somewhat diluted jelly for Whip: To beat rapidly in order to incorpo '; 1 fruit desserts. rate air and produce expansion, as in heavy cream or egg whites. UBLISH YOUR OWN

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