flwm. Your Neighbor's Kitchen

As Published 12TH EDITION - 1971, In The j I fWlan.rI,rstrr 1Enrntng i!;rralh I /JwnL Your Neighbor's Kitchen

As Published In The j 12TH EDITION - 1971 I

flaurqrntrr Eu.ruing i!;rralh Mrs. Craig Belcher is ready for holiday guests with an array of her home-baked goodies. Her recipes for Sour Cream Coffee Cake, German Molasses Cookies, Lemon Bread and Butterscotch Refreshers appear in this issue.

2 From Your Neighbor's Kitchen

by Vivia·n F., Ferguson

PHOTOGRAPHS BY ALBERT E. BUCEIVICIUS, R E GINALD PINTO AND WILLIAM COE> OF THE HERALD .

as published in the

!laurqrstrr ffuruing 1A;rralh All the members of The Herald staff extend best wishes to our readers for a happy holiday season. May the year ahead bring you all of life's best.

The recipes are taken from the weekly column "From Your Neighbor's Kitchen" which appears each Thursday. We have been pleased to bring you a collection of tried and true recipes for a total of 12 years.

In this, my third year as writer of the column and compiler of the cookbook, I dedicate the 1971 issue to you - our valued readers. Vivian F. Ferguson

4

\ INDEX

APPETIZE·RS Artichokes, Stuflied ...... 9 Cheese Ball ...... 8 Crab Cocktail with R emoulade Sauce ...... 9 Crab Dip ...... 9 ...... 10 Polynesian Ging€r Dip ...... 8 BREADS , •Powder ...... 12 Cra cklin' ...... 12 Irish Brown Soda ...... 12 J ewish White (.Ohallah) ...... 11 Lemon ...... 13 Orange Honey Muffins ...... 14 P a rty French ...... 13 CAKES Apple Swirl ...... 16 Buttermilk ...... 16 .Chocolate ...... 18 Chocola te Chip ...... 22 Cocoa ...... 17 Coffee, Sour Cr eam ...... 18 Coffee, Sour Cr eam ...... 19 Coffee (Ka ffeeka ka) ...... 19 Eggnog Chiffon ...... 15 Fruit .. (English ) ...... 20 Hawaua n ...... 17 H awaiian iHukilau ...... 15 Igloo ...... 21 Lemon Pound ...... 21 ...... 16 Stra wberry ...... 20 Toma to 1Soup ...... 22 Torte, Hunga r iian ...... 17 CIIlCKEN a lla Cacciatora ...... 25 Oriental Pineapple ...... 24 •Sauterne ...... 24 , Roasted Portuguese Style ...... 23 CX)()K!ES Brownies ...... 28 Butterscoch R efreshers ...... 30 C€ncie alla Fforentina ...... 26 Chocolate Nut Squa r es for P assover ...... 28 Icebox ...... 29 Molasses ...... 30 Orange Ma rmalade Bars for P assover ...... 27 Powerhouse ...... 27 Puff€d Wheat Drop Oakes ...... : 29

5 INDEX

DESSEIRTS Apple Strips ...... 33 Apple- ...... 33 Blueberry Buckle ...... 32 Chocolate Fondue ...... 32 iMacedonia (1Fruit Compote) ...... 34 Peaches, Brandied ...... 34 Powder Faces ...... 34 •Raspberry Pudding (Danish Rod Grod) ...... 32 Tarts, Vienna ...... 31

MEATS Applesauce Meatballs ...... 41 B eef ·Stroganoff ...... 42 Stroganoff with L eft-Over Roa st Beef ...... 41 Hamburger Casserole ...... 37 Lamb Chop Casserole ...... 42 Lamb Leg in ...... 36 Lamb Loins in Ta rra gon Sauce ...... 39 Lam'b Shanks ...... 42 M eat Mina for P a ssover ...... 35 Osso Buco a.Jla Mila n ese ...... 37 P epper Steak ...... 38 Veal .and P eppers ...... 40 V

MISCELLANEOUS 'Sa u ce ...... 49 Bayberry Candles ...... 46 California Casserole ...... 48 Caramels ...... 44 ,Oider, Mulled ...... 45 Deviled Delight Sa ndwich ...... ·18 Fondue, Swiss Ch eese ...... 46 Fudge, Country House ...... •17 M a rina de !or Shish K eba b (So. African) ...... 45 ...... 49 Raspberry Sauce ...... 47 Witch's Brew (Iced T ea) ...... 47 Zabaglione , Hot ...... 4i Zabaglione Sauce ...... 49

6 INDEX

PIES Apple, No-:Bake ...... 53 Ohocolate, Creamy Mint ...... 54 Cran-Apple ...... 51 Cranberry :Raisin ...... 51 Cream Che ese ...... 54 Eggnog Chiffon ...... 52 Peanut Butter Cream ...... 50 F:ineapple Cream ...... 52

SALADS !Bean R elish ...... 5\3 Cole Slaw, Easy ...... 56 Cranberry-Cream Mold ...... '...... 55 Swedish Cucumber ...... 55

SEAFOOD Clams, Baked Stuffed ...... 59 Cra b Cakes, :Ma ryland ...... 57 Oyst ers, Escalloped ...... 57 Scallops and Egg Bows ...... 58 Scallops, Fri.ed with S:ea Goddess Sa uce ...... 58 Shrimp Marina ra ...... 59

SOUPS Charleston's Chicken Pot ...... 63 Chicken ...... 64 Clam Chowder ...... , ...... 61 Cucumber ...... 64 ...... 60 Onion ...... 62 .Oyster Stew . .'...... 62 Pumpkin, J a maican ...... 63 Scallop Chowder , Quick ...... 64 Deli Cup ...... 62

VEGETABLES Cauliflower , Cr eam ed Casserole ...... 67 Eggplant a u Gra tin ...... 65 Eggplant P a rmegian ...... 66 · or P eppers, Ba ked Stuffed ...... , ...... 67 P eppers, to Freez.e ...... · ...... 67 P epper s, St uffed P olish Style ...... 68 .Pota to Slices, Cheese and Onion ...... 65 Squash or Zucchini, Ba ked Stuffed ...... 68 Tomatoes, Deviled Broiled ...... 66 Zucchini, Maria's !Ma rinated ...... 66

7 Appetizers

MRS. HERBERT KIECOLT Georgette Kiecolt's Polynesian Ginger Dip is served to guests with a tray of mw , shrimp and crisp crackers. See her recipies for Beef Stroganoff and Strawberry Cake. Pmynesian Ginger Di,p 1 cup mayonnaise 1 small can water chest­ 1 cup sour cream nuts, chopped and 114 cup chopped onion slivered 1,4 cup snipped 2 cloves , crushed 2 tablespoons candied 1 tablespoon soy sauce ginger, chopped Mix all ingredients a day or two before serving in order to season well. Serve with raw cauliflowerettes, carrot sticks, crisp crackers, shrimp, etc. Good for shrimp coctail, too! --- Mrs. Herbert Kiecolt Kirtley's Newport Cheese Ball 8 ozs. cream cheese 8 ozs. bleu cheese J!l. cup butter 1 tablespoon chopped chives or grated onion % cup chopped black olives Have cheeses and butter at room temperature. Mix all ingred­ ients well. Shape into ball. Roll in chopped . -- - Mrs. Ned She1man 8 Newport, R.I. StulJed Artiehokes ( Carcioji Ripiene) Take as many good-sized artichokes as number of people you will serve. Snip off all points on ends. For each artichoke use: 1 cup dried bread crumbs 1,4 teaspoon pepper a- generous handful 1/ 2 teaspoon grated Italian cheese 112 teaspoon basil 1/2 teaspoon Mix well. Separate each leaf and pack well with stuffing. Place artichokes in pan or kettle. Pour 112 " water around ,bottom of artichokes. Drizzle olive oil lightly over artichokes and into water. Cover and steam atop stove until tender (about 30-45 minutes) . -- • Mrs. J . Robert Bedlack

Crab Dip 1 can chunk crabmeat 1 tablespoon lemon juice 1 pkg. cream cheese 1 tablespoon crab juice (16 oz.) (from can) 14, teaspoon curry Mix and bake one-half hour at 325. Serve hot with fritos. --- Mrs. Gil Boisoneau Remoulade Sauce for Crab Cocktail 1 cup mayonnaise 2 tablespoons dijon mustard 1 tablespoon each parsley, capers, celery, sweet gherkin pickles 1 teaspoon each tarragon, chervil 1 anchovy filet, mashed Cocktail de Crabe (Sauce Remoulade) 4 tablespoons butter 1 teaspoon shallots, 1/ 6 cup white fish stock chopped 14 cup dry white wine 1 teaspoon parsley, salt and pepper to taste chopped 112 lemon (juice) 112 teaspoon chives, chopped Melt butter, add shallots and saute only until clear; do not brown. Add wine, reduce slightly. Add uncooked Alaskan king crab . Saute and season to taste. Add fish stock, parsley and chives and lemon juice. Allow to cool. Refrigerate as is, leaving crab in marinade. When ready to serve, remove crab, mix well with remoulade sauce and serve in cocktail glasses. (See sauce recipe.) --- Steve Cavagnaro - Cavey's Restaurant !:) Eggplant Appetizer 3 cups eggplant, peeled 14 cup water and cut into 112" cubes 2 tablespoons red wine 113 cup chopped green vinegar pepper · 112 cup stuffed olives, 1 medium onion, coarsely sliced chopped 11/2 teaspoons sugar 113 cup olive oil 1/2 teaspoon oregano 2 cloves garlic, crushed 1 teaspoon salt 1 cup tomato paste 1/s teaspoon pepper 1/ 2 cup mushrooms, chopped Heat oil in a skillet and add the eggplant, green pepper, onion, garlic. Cover and cook 10 minutes, stirring occasionally. Stir t ogether the tomato paste, mushrooms and water. Add remaining ingredients to tomato-paste mixture and stir. Combine with the eggplant mixture and simmer, covered, for about 30 minutes or until eggplant is tender, stirring occasionally. Place in covered dish. Chill ovemight in refrigerator to blend flavors. Serve as a relish or with potato chips, corn chips or crackers. Makes one quart. (Can be kept covered, in refrigerator for several days.) --- Frank and Nancy Lattuca

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10 Breads

MISS EILEIDN G ORDON Young Eileen Gordon learned how to m ake Cha llah (J ewish White Bread) in her after-school 'Studies so that she can one da y manage a J ewish home and family. Her r ecipes for orange honey muffins and chocolate chip cookies appear in other sect ions of this cookbook. 'Challah (Jewish white bread) 1 pkg. yeast 2 teaspoons salt 2 teaspoons sugar 2 eggs 11,4, cups hot tap water 2 tablespoons oil 4% cups Combine 1112 cups flour, yeast, sugar and salt in large bowl; stir to blend; add oil. Add hot tap water all at once. Beat with electric mixer at medium speed for two minutes. Add eggs and one cup flour; beat with mixer at .high speed for one minute or until thick and elastic. Stir in gradually remain­ ing two cups flour using enough to make a soft dough that leaves sides of bowl. Turn out onto floured board, round up into ball and divide into two portions. Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap -and then a towel. Let rest 15-20 minutes; punch down. Divide each portion into three equal parts and roll into three strands 10-12" long; braid gently and loosely. Do not stretch. Fasten ends and tuck under. Place on greased sheet, brush with oil and cover loosely with plastic wrap. Refrigerate 2-48 hours; when ready to bake, re­ move cover. Let stand at room temperature for 10 minutes. Brush with egg yolk glaze and bake 30-35 minutes at 375. Cool on rack. Egg Yolk Glaze for Bread Mix one egg yolk with one tablespoon water. 11 - -- Miss Eileen Gordon Cracklin' Bread Trim outer layer of from a large ham. Try out in 300- degree until crisp. (to "try out" means to cut in small pieces and draw out fat.) Take whatever quantity you have and add to following corn bread recipe. 2 cups self-rising corn 1 teaspoon baking soda meal 2 tablespoons melted 1 egg butter or margarine 1h cup flour cracklin's 2 cups buttermilk Combine dry ingredients. Add milk and egg; mix. Then, add melted butter and cracklin's. Bake in greased 9x9x2 pan 20 minutes at 425. --- Mrs. Harry Baskind

Brown 114 cups whole wheat 14 cup butter or margarine % cup white flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon sugar 1 teaspoon baking soda Sift together flour, salt and soda. Then, thoroughly mix in the whole wheat and sugar. Mix to a stiff dough using the butter­ milk; adding most of the milk all at once working from the side of the bowl. Mix quickly and turn onto a floured board. Knead lightly, flatten out with palm of hand and cut a cross on the top. Place in 9" pie pan. Bake at 425 for about 20 minutes; then re­ duce heat to 400 and bake an additional 25 minutes. When done, rub surface of bread with butter or margarine to soften crust, providing better flavor and color. Recipe may be altered to use only white flour. Raisins may also be used. - -- Mrs. Christopher Culleton Baking Powder Biscuits or Shortcake 2 cups sifted . flc~ur 1;2 teaspoon salt 3 teaspoons bakmg powder 14 cup shortening 2 tablespoons sugar % to 34 cup milk ~ift f !rst four ingredients into large mixing bowl. Cut in short­ enmg with pastry blender until fine. Add milk all at once and stir by hand until dough follows spoon around bowl. Turn out on floured pa.stry cloth and flatten with floured rolling pin to about Y2 or 34 mch t.hickness. Cut into circles with floured drinking gl~ss (about 3 mches across top); place in greased and floured 9-mch cake pan. Bake at 450 for 12-15 minutes. Makes seven large biscuits. 12 --- Mrs. John T. Spaulding Lemon Bread 112 cup shortening 2 eggs 1 ·cup sugar 112 cup milk grated rind of one lemon Sift together: ll/2 cups flour 112 teaspoon salt 1 teaspoon baking powder Cream shortening, sugar and rind. Add eggs and milk and mix. Add flour mixture and beat just enough to moisten. Bake in small loaf pan (one-quart) for one hour at 350. When bread is done, squeeze the juice of one lemon and mix with 1,4 cup sugar. Pour mixture over hot bread slowly. If desired, prick top all over with toothpick before pouring mixture. Baste all over using a teaspoon. When completely· absorbed, remove from pan to cool. Note: Alice bakes four small loaves in aluminum foil pans for holiday gifts. --- Mrs. Craig Belcher

Party French Bread Cut loaf of French bread in half lengthwise. Trench both sides. Using 1,4 cup mayonnaise, spread both halves of bread. Then, ·ioprinkle 1h cup chopped parsley over mayonnaise. Blend together well : 1 8 oz. package softened 1/ 2 cup shredded cheddar cream cheese cheese %, cup finely chopped celery 2 tablespoons finely 1,4 teaspoon salt chopped onion Using a spoon, spread above mixture on bottom half of bread up over sides of trench, allowing to ooze out sides. Using kosher dill pickles and boiled ham (approximately 6-8 slices), wrap two slices ham around 1,4 slice of pickle, cut length­ wise. Place in trench atop c~eese mixture. Continue until trench is well filled. Replace top. Press down firmly and wrap with aluminum foil. Refrigerate at least 4 hours or longer. Slice to serve. --- Mrs. Richard Saimond

18 Orange Honey Muffins 1 cup unsifted all-purpose 1 cup orange juice flour Va cup honey 3 teaspoons baking powder 1 egg 112 teaspoon salt 3 tablespoons oil 112 teaspoon baking soda 1 tablespoon gated orange 1 cup rolled oats, peel uncooked Mix and sift flour, baking powder, salt and baking soda. Stir in oats. Combine orange juice, honey, egg and oil. Bea.rt until well blended; add with grated peel. Stir just until all dry in­ gredients are mixed in. Fill well-greased muffin pans % full. Bake 15 minutes at 425 or until golden brown. Makes 12 large muffins. Note: is thinner than is usual for muffins. --- Miss Eileen Gordon

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14 Cakes

MiRS. ROGER BREIT'ON Rusty Bl'eton brought her recipe for Hawaiian iHukilau Cake back from a trip to Hawaii. A moist cake, ii-t keeps well and is not too sweet. She shares two more Tecipes with her neighbors - Barbecue Sauce and Country House Fudge. Hawaiian Hukilau Cake 11;2 cups oil 2 cups grated carrots 2 cups sugar 1 can crushed pineapple 4 eggs (81/2 oz.) 2 cups flour 1 cup chopped walnuts 2 teaspoons 1 cup angel flake coconut 2 teaspoons baking soda 1/2 cup chopped dates 1112 teaspoons salt Mix all iugredients in one bowl. Place in greased and floured 13x9x2 baking pan or 9" tube pan. Bake at 350 one hour. - -- Mrs. Roger Breton

Eggnog Chiffon Cake Make filling same as for eggnog chiffon pie. (see recipe) changing only following ingredients: 112 cup sugar 3 small envelopes 2 cups heavy cream unflavored gelatin Line spring-form pan with ladyfingers. Pour in filling and chill until firm. Top with whipped cream. May be garnished with maraschino cherries. --- Mrs. Harry Baskind 15 Saucy Apple Swirl Cake 14 cup sugar 1% cups applesauce (one­ 2 teaspoons cinnamon pound jar 1 pkg. yellow cake mix 3 eggs Blend sugar and cinnamon. Grease 10" bundt or tube pan and dust with sugar-cinnamon mixture until coated; save remainder for cake. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Pour half the batter into pan. Sprinkle with remaining sugar-cinnamon mixture; then pour in remaining batter. Bake at 350 35-45 minutes or until done. Cool cake in pan, top side up, for 15 minutes; then invert on serving plate. When cool, may be dusted with confectioners sugar. --- Mrs. Roger K. Steele

ButtermUk Caire 3 cups sifted all-purpose 2 cups sugar flour 4 eggs 112 teaspoon baking soda 1 teaspoon vanilla 112 teaspoon baking powder 1 teaspoon lemon extract %, teaspoon salt 1 cup buttermilk 1 cup butter Sift flour, soda, baking powder and salt; sift again. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend in flavoring. Add flour mixture alternately with buttermilk beating until smooth after each ad­ dition. Pour into buttered and floured, then brown-paper lined 10" tube pan. Bake at 350 about one hour and 10 minutes, or until toothpick inserted comes out clean. Remove from pan and cool. Dust with confectioners sugar. - -- Mrs. William D. O'Neill

Pistachio Cake 1 pkg. white cake mix 1 cup orange JUlce 1 pkg. pistachio instant 4 eggs pudding 1h cup chocolate syrup 112 cup oil Mix all ingredients together except chocolate syrup. Pour into 10-inch greased tube pan, leaving 14 of batter in bowl. Add chocolate syrup to batter in bowl and mix thoroughly. Then, marbleize over batter in pan. May be eaten plain, sprinkled with confectioners sugar or frosted to taste. Bake one hour at 350. - - - Mrs. Peter Kondra 16 Hungarian Nut Torte 7 eggs, separated 1 cup ground walnut 1 cup sugar meats %, cup fine dry bread 1 teaspoon vanilla crumbs Beat egg yolks and sugar until thick. Beat egg whites in sep­ arrute bowl until they stand in peaks. Do not overheat. Add half the beaten whites to the yolks and sugar. Add bread crumbs and nuts. Then, fold in remaining egg whites and vanilla. Place in two greased lay~r cake pans. Bake at 350 about 25 minutes until firm and lightly browned. Optional: After cooling cake, sprinkle layers with rum. Frost with chocolate whip; see recipe. --- Mrs. Thomas Connelly

Hawaiian Cake 112 lb. butter crackers, crushed 2 cups sugar 1 cup sweet milk 5 eggs 1 cup angel-flake coconut 1 teaspoon soda 1 cup black walnuts, 1 teaspoon baking powder crushed 1 large box honey graham Cream butter and sugar; add eggs one at a time. Alternate dry ingredients with milk. Fold in coconut and walnuts. Makes three layers. Bake 20-30 minutes at 350. Icing 1 large can crushed %, lb. butter pineapple, drained 1 box confectioners sugar Cream butter and sugar well. Add pineapple. - - - Mrs. Peter Kondra

Cocoa Cake 112 cup cocoa 112 cup shortening 112 cup water 1 cup milk 2 cups flour 1 teaspoon vanilla 1 teaspoon baking soda 2 eggs unbeaten 11;2 cups sugar 1 teaspoon salt (optional) Mix cocoa and water. Set as:de. Sift dry ingredients. Stir shortening into dry ingredients. Add % of the milk. Blend in flour; beat 2 minutes. Add eggs and vanilla, finally adding cocoa mixture. Beat 2 minutes more. Bake 50 minutes in 9" tube pan or 30-35 minutes in 13x9x2 pan at 350. -- - Mrs. Francis Dowds, Sr. 17 :MRS. GIL BOISONE:AU Sour Cream Coffee Oake and old-fashioned Chocolate Cake are two recipes handed down to Alison Boisoneau by her gra ndmother and mother. Her Witch's Brew, a tasty iced te·a , and her Crab Dip rate laurels from her husband. Sour Cream Colfee Cake 14 lb. margarine 1 teaspoon baking soda 1 cup sugar 1 cup sour cream 2 eggs cinnamon and sugar, 1 teaspoon vanilla mixed 2 cups flour, sifted finely chopped walnuts 1 teaspoon baking powder Cream margarine and sugar; add eggs and vanilla. Then add sifted flour and other dry ingredients, alternating with sour cream. Grease and flour a 10" angel cake pan. Place half of batter in pan. Sprinkle with cinnamon and sugar mixture in de­ sired quantity, then sprinkle with chopped nuts as desired. Pour in remainder of batter. Sprinkle more cinnamon and sugar, and nuts on top. Bake approximately one hour at 350, checking at 45 minutes. --- Mrs. Gil Boisoneau Chocolate Cake 1 cup water 11/a cups flour 2 squares chocolate 1 teaspoon baking powder 1/a cup margarine 1 teaspoon baking soda 1 cup sugar 112 teaspoon salt 1 egg 1 teaspoon vanilla Filling cup with boiling water, add chocolate and let stand. Cream margarine and sugar, then beat egg in. Sift dry ingredi­ ents and add, alternating with chocolate-water mixture. Add vanilla. Bake in 8x8x2 greased and floured pan at 350 for 30 minutes. For 2-layer or sheet cake, double recipe. --- Mrs. Gil Boisoneau 18 Quick Rich CoJlee 'Cake (KaJlekaka) 3 cups sifted all-purpose 1 cup light cream flour 1 teaspoon extract 2 cups sugar 1 teaspoon vanilla extract 3 teaspoons double action 1112 teaspoons cinnamon baking powder 1/ 2 cup chopped nuts 1 teaspoon salt 4· tablespoons butter, %, cup butter melted 3 large eggs Sift together flour, sugar, baking powder and salt into large bowl. Cut in %, cup butter. Take out % cup of this mixture to be used for topping cake. Beat eggs until light and fluffy. Beat in cream and almond and vanilla extracts. Add egg and cream mixture to dry ingredients and mix only until dry ingredients are moistened. Butter will remain in small lumps. Pour into well-buttered tubular cake pan. To reserved % cup of flour mixture, add cinnamon and nuts. Sprinkle evenly over cake batter. With spoon, drizzle melted butter over top. Bake in moderate oven at 350 for 40-45 minutes. --- Mrs. Richard C90k

S our Cream Coffee Cake Cream together: 'h cup shortening 1 cup sugar Add : 2 eggs, one at a time 1 cup sour cream Sift together and add to above: 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Then, add : 1 teaspoon vanilla Pour half of batter in greased 10" tube pan and sprinkle with 2 tablespoons cinnamon in % cup sugar. Add rest of batter and sprinkle top with remaining sugar. (Chopped nuts may be added before sugar.) Bake 45-50 minutes at 375. Note : Alice uses a mini-bundt pan. Sometimes, she puts sugar in the pan before pouring any of the batter. - - - Mrs. Craig Belche1· 19 May Bray's English Fruit Cake 1% lbs. sifted flour 6 oz. red candied cherries pinch of salt 1 lb. white raisins 1 lb. butter 11/2 lb. dark raisins 2 cups sugar 1 teaspoon baking powder approximately 4-5 large 1 cup walnuts, broken eggs (enough to make 1 teaspoon mace mixture stiff enough so 1 teaspoon nutmeg fruit does not fall to 112 teaspon cinnamon bottom of pan in baking) 1,4 teaspoon allspice 6 oz. 'green candied 1 tablespoon orange chen-ies flavoring 4 rings candied green 1 tablespoon lemon pineapple flavoring 4 rings candied red 1 tablespoon almond pineapple flavoring Add all dry ingredients, including fruit and nuts to flour. Then, add butter and sugar. Add egges only one at a time until consistency is correct - just enough to hold fruit together. Add flavorings. Grease two pans 51/2x9%,x2%, deep. Line bottom of greased pans with waxed paper. Grease and lightly flour waxed paper. Bake three hours at 250 degrees. This cake may be kept indefinitely in a covered tin. Wrap cake first in waxed paper, then aluminum foil. - - - Mrs. William Bray

Strawberry Cake 1 package white cake mix 112 cup salad oil for 2-layer cake 1 package strawberry •/2 cup water gelatin 4 unbeaten eggs 1 package frozen straw­ 3 tablespoons flour berries (about 2 cups) In a large bowl, combine and blend cake mix and water. Beat in eggs one at a time. Add flour, salad oil, and gelatin powder. Beat until well blended. Fold in half of the thrawed strawberries. Pour batter into two greased 10" cake pans. Bake 25 minutes at 350. Cool cake in pans slightly. Invert on rack and cool completely. Frosting for Strawberry Cake 1 stick butter or margarine remainder of thawed 1 lb. powdered sugar strawberries 1 teaspoon vanilla Cream butter; gradually add sugar; beat until creamy. Add vanilla and strawberries. Spread on cake and chill before serving. --- Mrs. Herbert Kiecolt

20 MRS. S. THOMAS LEONE Elaine Leone's lemon pudding pound cake is a big surprise. With a cake mix base, it looks a nd tastes like a cake gra ndma would have mrade from ·Scratch. Her r ecipes for Swiss Cheese Fondue, Pepper Steak and Apple-Walnut Cobbler are all worthy party fare. Lemon Pudding Pound Cake 1 package yellow cake mix 112 cup salad oil (2 layer size) Glaze: 1 33J.t, or 3% oz. pkg. 2 cups sifted confectioners instant lemon pudding sugar 4 eggs % cup lemon juice % cup water Beat eggs until thick and lemon-colored. Add cake mix, dry pudding, water and salad oil. Beat at medium speed for 10 min­ utes. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350 about 50 minutes. Remove hot cake, on pan bottom, from pan. Using a two-tined fork, prick holes all over top of cake. Drizzle glaze over top and spread on sides. Glaze: Combine lemon juice and confectioners sugar and heat to boiling. Optional: Decorate with wafer-thin slices of fresh lemon sprinkled with granulated sugar. --- Mrs. S. Thomas Leone Igloo Cake 1 package chocolate 1 8-inch angel food cake, pudding cut in to 1-2" cubes 1% teaspoons unflavored more prepared topping gelatin mix or whipped cream 1 cup prepared topping mix Prepare and add gelatin. (Note: Mix gelatin with a little cold water or milk to prevent lumping.) Chill pud­ ding until thick. Add cup of prepared topping mix. Using a slightly greased bowl, combine cake cubes and pudding mixture and pat down slightly. Chill for a few hours and unmold onto serving dish. Cover completely with whipped topping or whipped cream. 21 - - - Mrs. Donald Simmons Cake Mix one cup sugar, 112 cup margarine and one egg. Add one can tomato soup. Stir in one teaspoon baking soda. Sift together 2 cups flour, 112 teaspoon cloves and 1 teaspoon cinnamon and add to above. If desired, add dates, nuts or raisins. Bake one hour at 350 in greased 9x13 pan. Cream Cheese Topping one 8-oz. package cream cheese one stick butter or margarine one box confectioners sugar 2 teaspoons vanilla Cream cheese and shortening together thoroughly. Blend in sugar. Add flavoring. If too thick, add a few drops of milk. --- Mrs. Charles Gilbert

Chocolate Chip Cake Combine: 1 cup chopped dates V/ l! cups boiling water 11/? teaspoons baking soda Let stand until cool. Combine: 'Vi cup shortening 1 cup sugar 2 eggs Beat well and add date mixture. Add: 1 %, cups flour %, teaspoon soda '/2 teaspoon salt Before baking, sprinkle cake with: 1 package chocolate chips (small size) ~ cup sugar 1 cup nuts (small pieces) Bake 45 minutes at 350 in 9x13 pan. --- Mrs. Peter Kondra

22 Chicken

MRS. JOSEPH DEM.EO Conceicao Demeo was bcm in Portugal, came to the United States from Brazil. We think you will finrl her Pnnst 'J'nrl{pv Pnf"l-11<>;11ose Style delicious and different. As she would say, "Comer bem," "eat weH."

Roast Turkey-Portuguese Style

1 bottle (fifth) dry white 1/2 teaspoon wine 2 scallions, chopped 14 cup white wine vinegar 1 tablespoon chopped % cup chopped onion parsley 2 cloves garlic, chopped 3 tablespoons salt 2 bay leaves Mix all ingredients and place in a deep dish or bowl. Using a whole turkey and a long cooking fork, pierce breast of bird thoroughly. Place turkey, breast side down, in marinade and refrigerate overnight. Next day, prepare your favorite stuffing, and fill bird. Place on rack in roasting pan and pour marinade over. Cover top of turkey with aluminum foil. Bake as usual, basting frequently with marinade. Uncover turkey last hour or so to brown top. --- Mrs. Joseph Demeo

23 Oriental Pineapple Chicken

6 large boned and 3 stalks celery cut m I/2" skinned chicken breasts diagonal strips 1 tablespoon flour 1 green pepper cut in 11/2 teaspoons salt chunks I/ 2 teaspoon curry powder 8 green onions, cut in 1 teaspoon 2" diagonal pieces 1 clove garlic sweet-sour sauce mix 2 tablespoons butter (see below) 1 tablespoon vegetable oil 1 pkg. (7 oz.) frozen 1 cup chicken broth Chinese peapods 112 lb. fresh mushrooms, 1 can (1 lb. 14 oz.) sliced pineapple chunks Roll chicken in mixture of flour, salt, curry powder and pap­ rika. Rub cooking vessel with cut clove garlic and discard garlic. Add butter, oil and chicken. Cook over moderate heat until chicken is richly browned on both sides. Add broth, cover and cook slowly 20 minutes. Add mushrooms and celery, cover and cook 2-3 minutes. Add green pepper and onion, cook 2-3 minutes more. Stir in sweet-sour sauce mix. Add pods. Cover and con­ tinue cooking until sauce thickens and begins to clear, stirring once or twice. Add drined pineapple. Cook 5 minutes. Serve at once to six.

Swe1~t and Sour Sauce Mix Blend together 1 cup syrup drained from pineapple. Y.'l cup vinegar 3 tablespoons cornstarch 3 tablespoons soy sauce 14 cup brown sugar 2 tablespoons catsup (packed) --- Mrs. William D. O'Neill

Chicken Sauterne 2 chickens, cut up 1 clove garlic, minced salt, pepper, paprika 1 teaspoon basil 1h Ct!P butter 1 cup mushrooms 1 cup sauterne wine flour 1 cup chicken broth Season chicken with salt, pepper and paprika. Flour, and brown well in butter. Add all other ingredients, except mush­ rooms. Cook, covered, 30 minutes in 350-degree oven. Add mush­ rooms; continue cooking another 15 minutes. Uncover and cook 15 more minutes. --- Mrs. Thomas Mack 24 Chicken alla Cacciatora 3 lb. frying chicken 1 large can peeled %, cup seasoned flour tomatoes 4 tablespoons salad oil 1 can tomato paste 2 large onions, sliced 112 cup red wine 5 Italian green peppers, 1 teaspoon oregano cut into 1" pieces 1 garlic clove, minced Cut chicken into serving pieces and coat with seasoned flour. Braise chicken in oil until brown. Add onions, peppers, tomatoes and tomato paste. Season with oregano, garlic, salt and wine. Cover and cook over medium heat until chicken is tender.· Serve over hot buttered egg . --- Mrs. J. Robert Bedlack

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25 Cookies

MR. AND MRS. FRANK LATTUCA Frank and Nancy Lattuca lovingly prepare Cencie alla Fiorentina (Lover's Knots), an authentic Italian cookie. Cenci literally means " rags and tatters." Perhaps these fried pastries were originally left-over pieces from something else. Their Veal Marsala and Eggplant Appetizer are two more Italian specialties.

Cencie alla Fiorentino (Lovers' Knots,) 21,4 cups flour 2 tablespoons rum 2 whole eggs 1/s teaspoon salt 2 egg yolks shortening for deep-fat 2 tablespoons frying confectioners sugar Place 2 cups flour in large bowl, making a well in center. In well, add eggs, egg yolks, rum, confectioners sugar and salt. With the hands or a fork, mix until all flour has been incorporated and you can gather dough into a rough ball. Sprinkle remaining flour on a board and knead for 10 minutes until dough is smooth and shiny. Refrigerate for at least an hour. Heat deep-fat fryer to 350. Roll out dough on floured board, one-fourth at a time, until paper thin. Cut dough into strips 6" long and 112 " wide. Tie strips into loose bows and deep-fry, a few at a time, for 1-2 minutes or until golden brown. Transfer to paper toweling to drain. Just before serving; sprinkle with con­ fectioners sugar or dip in honey or melted port wine-flavored jelly. Makes 4 dozen. - - - Frank and Nancy Lattuca

26 Orange Bars (For Passover) 14 cup margarine 1/a cup orange marmalade 1 cup sugar or strawberry preserves 1 cup cake meal 1 teaspoon cinnamon % cup plus 1 tablespoon 14 cup chopped nuts potato starch 1 tablespoon melted 2 eggs margarine 1 cup orange juice Cream margarine and % cup sugar until light and fluffy. Sift the cake meal and potato starch and add gradually to margarine mixture. Stir gently until smooth. Beat together eggs and orange juice adding gently to the cake meal mixture. Grease a 9-inch square pan and sprinkle lightly with potato starch. Pour in half of the mixture. Spoon the marmalade or preserves over and top with remaining batter. Combine remain­ ing sugar, cinnamon, nuts and melted margarine, and pour over top of batter. Bake at 350 for 30-35 minutes. Cool and cut into approximately 16 squares. - - - Mrs. Alan Kemp - - - Mrs. William Peck

Powerhouse Cookies % cup butter or margarine l/z cup nonfat dry milk 1 cup raisins % teaspoon salt 112 cup peanut butter 14 teaspoon baking soda 1 cup brown sugar 1.4 teaspoon baking powder 1 egg 3 tablespoons liquid milk 1 teaspoon vanilla 1 cup quick-cooking rolled % cup whole wheat flour oats 14, cup toasted wheat germ sesame seeds Cream peanut butter, butter, sugar, egg and vanilla together well. Combine whole wheat flour, wheat germ, nonfat milk, salt, b::iJdnO' lJO"'"P.r anrl i':Oila: and stir together lightly. Stir into creamed mixt ure. Add liquid milk, oats and raisins and mix well. l:- iace a neap111g ta1J1espoon of dough on greased baking sheet and spread into circle. Sprinkle with sesame seeds. Allow ample room for spreading between cookies. Bake at 375 about 12 min­ utes until lightly browned. Allow cookies to stand about five minutes on baking sheet; then remove to wire rack to cool. - -- Miss Melody Weir

27 Chocolate Nut 'Squares (For Passover) 2 ozs. Pareve bittersweet 14 cup cake meal chocolate 2 tablespoons potato starch · ~ lb. margarine 1 teaspoon liqueur 3 eggs (kosher) 1 cup sugar 112 cup chopped nuts Melt together chocolate and margarine over low heat. Beat eggs and sugar until light and fluffy. Sift together cake meal and potato starch. Add dry ingredients alternately with chocolate mixture to egg mixture, beginning and ending with dry ingredi­ ents. Stir in the liqueur and nuts. Pour mixture into greased 9- inch square pan. Bake 25 minutes at 350. Frost as follows and refrigerate but serve at room temperature. Makes about 25 squares. Frosting 3 tablespoons strong coffee 3 ozs. bittersweet chocolate or the same liqueur used J,4. lb. margarine in the squares Put chocolate and coffee in top of double boiler over water. Stir until melted and smooth. Remove from heat and beat in one tablespoon margarine at a time, making sure that each table­ spoon is well absorbed into mixture. Cool slightly before frosting squares. - -- Mrs. Alan Kemp - -- Mrs. William Peck

Brownies Combine and stir: %. cup vegetable oil 2 eggs 1 tablespoon dark molasses 2 teaspoons vanilla % cup sugar 1 cup wheat germ 112 cup broken walnuts or y,j. teaspoon salt pecans Sift in: 112 cup powdered milk 1/4 cup Carob powder or y2 teaspoon baking powder cocoa Stir well; spread in 8x8 pan lined with heavy greased vaper. Bake at 350 for 30 minutes being careful not to overbake. Turn out of pan; remove paper immediately. Cut into squares while hot. -- - Miss Melody Weir

28 Puffed Wheat Drop Cakes Melt 2 tablespoons butter; add and stir over moderate heat, until well coated, 2 cups puffed wheat. Cream 1h cup butter and % cup sugar. Beat in one egg, l/ 2 teaspoon vanilla. Sift, then stir in % cup sifted flour, 112 teaspoon baking powder and one teaspoon cinnamon. Fold in puffed wheat. Drop batter from a teaspoon well apart on a greased cooky sheet. Bake at 350 degrees 15-20 minutes. - - - Mrs. Irving Carlson lcebook Cookies 2 eggs 1/2 cup soy flour 112 cup oil I/2 teaspoon cream of tartar 2 cups brown sugar 1h teaspoon salt 3 cups whole wheat 1h cup nut meats pastry flour 1h teaspoon vanilla Beat eggs well; add to creamed oil and sugar; mix well. Add one cup flour with cream of tartar and salt. Add nuts, vanilla and rest of flour. Knead dough if necessary. Shape into roll and chill in refrigerator for several hours. Slice into thin cookies and bake at 350 until brown. Makes 5 dozen. --- Miss Melody Weil

MAIN OFFICE: VERNON CIRCLE, VERNON, CONN. BRANCH OFFICES: 51 WEST MAIN STREET, ROCKVILLE ROUTE 83, VERNON TELEPHONE 872-9101 BANKING HOURS : 9:00 A.M. TO 3 :00 P .M . · MON. THRU THURS. 9:00 A.M. TO 7:00 P .M. FRIDAY EXTRA HOURS TELLERS: DRIVE .IN AT MON.·THURS. 3 :00 TO 5 :00 P .M. VERNON CIRCLE MEMBER F .D .I.C. OPENS AT 8:00 A.M . 29 Blithen House German Molasses Cookies Combine: 34 cup shortening 1 cup white sugar Add: 1/2 cup molasses 1 egg Sift together and add : 2 cups flour 2 teaspoons baking soda 'l-1 teaspoon salt 1 teaspoon cinnamon iv~ teaspoon cloves 'Y-1 teaspoon ginger Stir well. Form into balls using large end of melon ball cutter. Place balls on greased cookie sheet. Bake 8-10 minutes at 375. Balls will flatten out and cookies will be uniform in size. - - - Mrs. Craig Belcher

Butterscotch Refreshers Sift together: 11/2 cups flour % teaspoon baking soda % teaspoon salt Combine in saucepan: 1 8-oz. package cut dates % cup packed brown sugar 1/2 cup water 1/2 cup oleomargarine Cook over low heat stirring constantly until dates soften. Re­ move from heat. Stir in one package butterscotch (or chocolate) bits and 2 unbeaten eggs. Add dry ingredients alernately with 1/ 2 cup orange juice and 'Ii. cup milk. Blend thoroughly. Stir in % cup cut walnuts. Spread in well­ greased 15x10xl jelly roll pan. Bake at 350 for 25-30 minutes. Cool and frost with orange glaze. Orange Glaze

11/ 2 cups sifted confectioners sugar 2 · tablespoons grated orange rind Blend in 2-3 tablespoons cream until easy to spread. -- - Mrs. Craig Belcher 30 Desserts

MRS. THOIMJAS CONNELLY Marvelous desserts are created in the ki~ch e n of ·Ruth Connelly, Her Vienna tarts, above, Apple Strips and Hungaria n Nut Torte are fine ex­ amples of her recipe collection. * * ·* * * JI ienna Tarts Sift 13,4 cups flour and lemon rind 1,4 teaspoon salt in Cut in 1 cup butter or mixing bowl margarine and Add 112 teaspoon grated 8 ozs. cream cheese Form into ball, wrap in waxed paper and chill 30 minutes. Roll out on floured pastry cloth or board to a 12-inch square. Cut into 3-inch squares. Place 112 teaspoon jam, marmalade, cake or pastry filling, on each square. Brush edges with slightly beaten egg whites. Fold over to form rectangles and triangles; seal edges. Brush tops with egg white. Crimp edges with tines of fork. Place on ungreased baking sheets. Bake 25-30 minutes at 350. Makes about 1% dozen tarts. --- Mrs. Thomas Connelly

Chocolate Whip 1/3 cup cocoa 11/2 cups heavy cream % cup sugar Mix and chill for one hour. Whip and frost cake. - -- Mrs. Thomas 'Connelly

31 Rod Grod (Danish Red Pudding) 11.4 cups stemmed washed % cup sugar red currants 1/8 teaspoon salt 1 cup washed red 2 or 3 tablespoons raspberries cornstarch % cup and 1.4 cup water whipping cream Put currants, raspberries and % cup water into 3-quart sauce­ pan. Cover, heat to boiling, reduce heat and simmer 8-10 min~t~s. Now turn into a fine mesh sieve placed over a bowl. Press Jmce and pulp through with back of a spoon, adding the 14 cup water as pulp is pressed through. There should be 3 cups juice. Blend sugar, salt and cornstarch in 3-quart saucepan. Stir in fruit juice until smooth. Cook and stir until thick and clear - 3-4 minutes. Remove from heat and cool slightly. Pour into molds or sherbet glasses, then chill. To serve flow a- thin line of unwhipped or half-whipped cream over desse;t. Makes 4 servings. (Keeps several days in refriger­ ator when covered.) --- Miss Betty Dziadus Blueberry Buckle Cream 1.4 cup butter with % cup sugar until light. Add one egg, beat well. Add sifted mixture of 2 cups flour, 2 teaspoons baking powder, 112 teaspoon salt alternately with 112 cup milk and one teaspoon vanilla, beating until smooth. Fold in 2 cups blueberries. Make a topping of 1.4 cup butter, 112 cup sugar, 113 cup flour and 112 teaspoon cinnamon. Sprinkle top blueberry mixture and bake in 8-inch square pan 40-50 minutes at 375. - - - Mrs. John T. Spaulding

Chocolate Fondue 18 oz. bar milk chocolate 14 cup brandy 1 cup heavy cream Break chocolate into small pieces in a small saucepan or fondue pot or chafing dish. Met chocolate with cream and when melted, add brandy. Place on low heat (200 degrees) and stir until smooth. Using fondue forks, dip in whole strawberries, orange sections, canned pineapple chunks (well drained), stemmed mara­ schino cherries (well drained), bananas cut into l l;2-inch pieces, toasted pound cake fingers. - - - Mrs. William D. O'Neill

32 Apple Strips Sift together: 2112 cups sifted flour 14. cup sugal' I/2 teaspoon salt Cut in: %, cup butter or margarine until particles are size of 112 teaspoon grated lemon small . rind Sprinkle 5-6 tablespoons cream (sweet or sour) over mixture, tossing lightly with fork until dough is moist enough to hold together. Divide dough in half. Form into two balls. Roll out half of dough on waxed paper to 15x10" rectangle. Turn over onto ungreased jellyroll pan or baking sheet. Peel off waxed paper. Bake at 350 for 15 minutes. Prepare 4 cups apples. Pare and cut into 14-inch cubes. Add: %, cup ra1sms 1,4 teaspoon cinnamon 1,4 cup sugar 3 tablespoons lemon juice 1 tablespoon flour Spread over baked crust. Roll out remaining dough into 15x10" rectangle on waxed paper. Turn over onto apple filling. Brush with slightly beaten egg and sprinkle with sugar. Bake 25-30 minutes at 400 until golden brown. Cool slighty and cut into 3xll/2-inch rectangles. May be topped with whipped cream or ice cream. --- Mrs. Thomas Connelly .4pple-Walnut Cobbler 112 cup sugar 1 cup flour 112 teaspoon cinnamon 1 cup sugar 3,4 cup coarsely chopped 1 teaspoon baking powder walnuts 1,4 teaspoon salt 4 cups thinly sliced pared 1 well-beaten egg tart apples or one No. 2 112 cup evaporated milk can (2112 cups) sliced 1fa cup butter or margarine, pie apples melted Mix the sugar, cinnamon and 112 cup of walnuts. Place apples in bottom of greased 81,4x1%," round ovenware cake dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter; add dry ingredients all at once and mix until smooth. Pour over apples; sprinkle with remaining walnuts. Bake at 325 about 50 minutes or until done. Cut in wedges. Serve with cinnamon-topped whipped cream. Serves 8. (May also be made with cherry-pie filling.) -- - Mrs. S. Thomas Leone 33 Macedonia (Fruit Dessert) 2 peeled bananas 1 cup seedless grapes 2 peeled apples a few maraschino 2 peeled pears cherries 2 peeled peaches 3 tablespoons Cointreau 1 cup sliced strawberries liquer (optional) 2 oranges 1 cup sugar %, cup white wine Cut the oranges in half, section and squeeze juice into a large bowl. Add sugar and mix. Cube bananas, apples, peaches and pears. Add grapes, sliced berries, cherries and orange sections. Mix together gently, adding wine and liqueur. Chill several hours. Fruits may be varied with the season. May be served with top­ ping of whipped cream and pistachio nuts, or with vanilla ice cream. --- Mrs. David Flosdorf

Brandied Peaches 2 cups sugar 6-8 medium size fresh 2 cups water peaches, skins removed 2 two-inch sticks cinnamon brandy In medium-size sauce pan, combine sugar, water and cinnamon; bring to a boil. Boil 5 minutes; add peaches, a few at a time. Cook 5-10 minutes until easily pierced with a fork. Remove from syrup, pack in hot scalded jars. Reboil rest of syrup until thick (222 degrees on candy thermometer). Cool at room temperature and add If.'l cup brandy for each cup of syrup. Pour over peaches and seal jars. Recipe may be made and stored in refrigerator without can­ ning. Peaches may be sliced and served over vanilla ice cream or plain cake. - -- Mrs. Fred Blish III

Powder Faces 1 cup dates, chopped 1 cup flour 1 cup nuts, chopped 1 teaspoon baking powder 1 cup sugar 2 eggs Combine above ingredients and bake in greased shallow pan (8x8 square is f.ine! for 30-40 minutes at 325. When cool, cut in squares. Roll in confectioners sugar. Makes 3-4 dozen small squares. --- Mrs. Roger Rose

34 Meats

MRS. ALAIN KEMP Me'at :Mina is a traditional luncheon dish at Passover for Sephardic Jews. Accom:panied by hard-boiled ·eggs and followed by fresh fruit, it is a pleasant dish. Mona Kemp's 'ancestors are Spanish. She shares also Chocolate N~t Squares and Orange Marmalade Bars suitable for the Passover holidays.

Meat Mina (pronounced mee-nah) For Passover 1112 lbs. chopped beef 2 matzoh 3 medium onions, chopped freshly chopped parsley 10 eggs salt and pepper to taste 2 potatoes for boiling 2 tablespoons cooking oil Soak matzoh in hot water. Drain, Press water out well with bottom of a glass. Brown onions and then meat together; add seasonings and parsley. Boil potatoes, Beat seven eggs well. Take one potato and mash. Mix with eggs. Add matzoh and mix well; then add to meat mixture. Take two tablespoons cooking oil and place in 13x9x2 pan. Place on top of stove and heat oil. Taking a small amount of mix­ ture, place in pan. If oil sizzles, pour all of mixture into pan but do not keep on heat. This creates a crusty bottom. Mash remaining potato. Beat three remaining eggs and mix with potato. Pour over top. Bake in 375 oven approximately one hour or until top is well browned. --- Mrs. Alan Kemp 35 French Leg of Lamb 5 lb. boned and rolled leg 1 cup orange juice of lamb I/ 2 to 1 teaspoon ground 1 teaspoon salt herbs, consisting of: 14 teaspon pepper parsley, tarragon, rose- 1 teaspoon garlic powder mary, marjoram and 2 tablespoons flour basil 2 tablespoons fat or cook- 1 teaspoon Worcestershire ing oil, heated sauce 1 cup Chianti wine Wipe lamb with damp cloth. Mix salt, pepper, garlic powder and flour together; rub well into meat. Heat fat in large pan. Brown lamb thoroughly for 30-45 minutes. Mix wine, orange juice, Worcestershire sauce and ground herbs. Pour over lamb. Roast immediately or place in marinade overnight in refrigerator. When ready to cook, roast in covered pan for four hours at 300. Place lamb on or off rack, as desired. Serve meat plain or thicken marinade in bottom of roasting pan with flour to serve as sauce. -- - Mrs. John Bertrand - - - Mrs. Marcel Allard

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36 Osso Buco alla Milanese (Braised Veal Shins) 4 tablespoons butter cooking) 1112 cups finely chopped salt onion 112 cup olive oil 112 cup finely chopped 1 cup dry white wine carrots 112 teaspoon dried basil 1/2 cup finely chopped 34 . cup beef or chicken celery stock, fresh or canned 1 teaspoon minced garlic 112 teaspoon dried (or use garlic press) 3 cups drained canned 6 or 8 lbs. veal shin, sawed whole tomatoes, into 6 or 8 pieces coarsely chopped (Each piece should have ten­ 8 parsley sprigs der, edible marrow at each 2 bay leaves end. Tie a string around cir­ freshly ground black cumference of each to hold pepper meat with the bone while flour Melt butter in heavy shallow casserole or that has a tight cover. Add onions, carrots, celery and garlic. Cook 10 or 15 minutes, stirring occasionally. Remove casserole from heat. Season veal with salt and pepper. Roll in flour, shake off excess. In heavy 10 or 12-inch skillet, heat 6 tablespoons olive .oil. Brown veal over moderately high heat, a few pieces at a time, adding oil if needed. Transfer browned pieces to casserole with vegetables. Pieces of veal should stand snugly in one layer. Remove most of fat from skillet; pour in wine. Boil until liquid is reduced to about 112 cup. Add stock, tomatoes, basil, thyme, parsley and bay leaves. When all is boiling, pour over veal. Allow casserole to come to boil on top of stove; then cover and transfer to lower part of 350 oven. Keep casserole or Dutch oven and baste occasion­ ally for one hour or a little longer. Serve preferably on heated platter surrounded by the vegetables and topped with the grem­ olata. Gremolata grated peel of one lemon 3 tablespoons finely 2 garlic cloves, minced chopped parsley Mix ingredients and spread atop veal when serving. - - - Mrs. Thomas Mack Hamburger Casserole Brown one lb. hamburger. Slice 3-4 onions thinly. Slice same amount potatoes thinly. Take any vegetable, say string beans. Layer each item in casserole as desired, except top layer must be either potatoes or onions. Cover all with canned cream of mushroom soup. Cover and bake at 350 until potatoes are soft - about one hour to one hour and 15 minutes. 37 - - - Mrs. Richard Saimond Pepper Steak 3 lbs. sirloin steak, round 2 large onions, thinly steak, or chuck filets sliced (2 cups) cut into thin slices or 14, cup soy sauce 1%." cubes 1 can (6-oz.) water 1;4. cup vegetable oil , sliced 1 clove garlic, crushed (or 1 can (6-oz.) whole garlic powder to taste) button mushrooms 1 teaspoon salt· 1 can (10%,-oz.) beef Y2 teaspoon pepper gravy 3 large green peppers, 2 tomatoes, peeled and sliced (21/2 cups) wedged in eighths Heat oil in skillet; add garlic, salt and pepper. Saute until garlic is golden. Add steak slices; brown lightly two minutes ; remove meat. Add green peppers and onions; cook three minutes. Return beef to pan; add soy sauce, water chestnuts and mush­ rooms. Add beef gravy and simmer about two minutes. Add tomato wedges. Serve over hot cooked . Serves 6-8. May be prepared in advance and served in chafing dish. --- Mrs. S. Thomas Leone

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38 MR. STEPHEN J . CAVAGNARO JR. French recipes served by Steve Cavagn aro J r. wer e chosen by him for the me~u at his family's local r estaurant, "Cav ey's." He presents Loins of Lamb Wiith Tarragon Sauce and Cra b Cocktail with R emoulade Sauce._ Noisettes d' Agneau-Sauce Estragon (Loins of Lamb with Tarragon Sauce) Trim excess fat from loins of lamb. Saute in butter to which some of the lamb fat may be added for flavor. Cook to desired rarity and serve with tarragon sauce. Garnish platter with stuffed tomatoes, parsley, artichoke hearts. Tarragon Sauce 2 teaspoons chopped fresh 1 cup dry white wine tarragon or 112 teaspoon 2 cups demi-glace sauce dried tarragon 1 teaspoon chopped parsley Simmer tarragon in wine about 15 minues. Strain into demi- glace and reduce to 2 cups; add parsley. Demi-Glace Sauce 2 cups sauce espagnole 2 tablespoons sherry 2 cups brown meat stock Combine in saucepan; simmer until reduced by half. Remove from heat ; stir in sherry. Sauce Espagnole 112 cup beef drippings vegetables, usually Y2 cup flour carrots, onions and 8 cups brown beef stock celery which have been 1 tablespoon thyme sauteed in butter) 112 cup tomato puree salt and freshly ground 1 cup mirepoix (diced pepper to taste - -- Steve Cavagnaro - Cavey's Restaurant 39 V en'ison Stew 3 lbs. venison (use neck 2 celery stalks with meat, shoulder meat or leaves shoulder chops) 12 small white onions, 2 teaspoons .Accent peeled (divided - note body of 6 medium carrots, scraped recipe) and halved 11;2 teaspoons salt 3 medium potatoes, pared 1/8 teaspoon pepper and halved 1 teaspoon paprika 2 teaspoons Worcestershire 1/a cup flour sauce 14 cup drippings or 1,1,i, teaspoon dry mustard shortening 14 teaspoon celery salt 1 medium onion, sliced 14 teaspoon poultry 1 bay leaf seasoning 4 parsley sprigs Cut meat into 11;2-inch pieces. Sprinkle meat with 11;2 tea­ spoons .Accent. Blend together 1 teaspoon salt, paprika and pepper with flour. Roll meat in flour mixture. Melt bacon or shortening in large deep kettle . .Add meat and brown on all sides . .Add water, sliced onions, bay leaf, parsley and celery. Cover, simmer two hours or until meat is tender. Refrig­ erate overnight or for several hours. Carefully remove all solidified fat. Remove bay leaf, parsley and celery. .Add remaining 1h teaspoon .Accent and all other in­ gredients. Heat until vegetables are tender. This stew is especially good if a little wine is added a few minutes before the end of cooking time. Use burgundy, claret or dry sherry to taste. --- Mrs. Roger Rose

'Veal and Peppers 2-3 lbs. veal scallopine, veal 1 teaspoon basil cutlet or veal shoulder, 1 clove garlic, minced cut thin and well 1 large onion, sliced pounded-then cut into 1 large can Italian plum bite-size pieces tomatoes 3 Italian peppers, cut into salt and pepper to taste l" pieces 1/a cup cooking sherry 1 teaspoon oregano Fry peppers and onions in cooking oil with garlic until soft . .Add tomatoes, mashing well, and seasonings. .Add veal, then sherry. Cook 20-30 minutes. (Note: For those who prefer meat browned, it may be sauteed quickly over high heat, set aside. Proceed with recipe in same manner) . - - - Mrs. J. Robert Bedlack 40 Applesauce Meatballs 2 lbs. ground beef or 1¥2 teaspoons salt venison hamburger 14 teaspoon garlic salt 1 cup crushed cornflakes 1 egg, beaten 1 onion chopped 1/ 2 cup applesauce 1/8 teaspoon pepper 2 cans tomato soup Mix all ingredients except soup. Form into small meatballs. Place in uncovered casserole. Pour undiluted soup over top. Bake at 350 for one hour. Makes 25 meatballs, Serves 6-8. -- - Mrs. Roger Rose

Beef Stroganoff with Left-Over Roast Beef Chop celery and onions; saute in butter. Cube meat and add to skillet. Heat thoroughly. Add cream of mushroom soup and any left-over gravy. If no gravy, add canned gravy or half a soup-can of water. Simmer 15 minutes. Then, add a capful of dry vermouth or dry sherry. Just before serving, stir in 3-4 table­ spoonsful sour cream. Serve over noodles. --- Mrs. Raymond McConnell

~AL

STATI01NE1RS

e G.ames e Paper Backs e Party Go.aids e Supplies for the Home Office Downtown Manchester at 849 Main Street 41 Lamb Shanks 4 lamb shanks 1 medium onion 4 cloves garlic 1 cup dry white wine 4 small carrots 2 tablespoons olive oil 4-6 celery stalks 1-2 tablespoons butter or 1 can cream of mushroom margarine soup salt and pepper to taste Peel and defat shanks. Stud shanks here and there with pieces of garlic. Brown in oil and butter mixed. Remove shanks from skillet and saute vegetables. Return shanks to pan; add soup and wine, pouring over meat. Simmer about 2 hours. Use sauce to dress steamed rice. - - - Mrs. Thomas Mack

Lamb Chop Casserole in a 'Pot 2 tablespoons butter or 1 package dried onion soup margarine 1 teaspoon salt 5 shoulder lamb chops %, teaspoon pepper (or desired amount) 3 cups elbow macaroni 4 cups water Brown chops in butter. Cover and cook 30 minutes. Remove chops and set aside. Add water, soup and seasonings to pan; bring to a boil and add macaroni. Cook 10 minutes, add chops and continue cooking 5 minutes longer. Macaroni will absorb all water, be rich brown in color and be slightly crisp. (An electric fry pan is ideal. Any leftover noodles can be reheated and served in place of potatoes another night.) - - - Mrs. Donald Simmons

Bee/ Stroganol/ 2 lbs. boneless beef chuck 3 medium onions, chopped 1la cup butter or margarine % cup tomato juice 112 lb. mushrooms, sliced 112 cup sherry salt and pepper % cup sour cream Cut meat in thin strips, dredge with flour. Brown quickly in skillet in half the butter. Remove meat. Cook onions and mush­ rooms in remaining butter for 5 minutes. Add meat, sprinkle with salt and pepper. Add tomato juice, sherry and 1112 cups water; bring to boil, cover and simmer for about 2 hours or until meat is tender. Season to taste. Stir in sour cream and serve at once. Note: Recipe serves four. May be doubled and heated in casse­ role to serve to 8-10 people. - - - Mrs. Herbert Kiecolt 42 Geschnetzeltes (Minced Veal) 1¥2 lbs. veal cutlet or other 4 tablespoons flour boneless veal 112 teaspoon salt 6 tablespoons butter 1,4 teaspoon white pepper 3 tablespoons minced 11;3 cups dry white wine, shallots heated 3 tablespoons cognac or 1 cup heavy cream brandy Trim meat of all fat. Cut against the grain into one-inch thin pieces. Heat butter in large skillet. ~dd shallots an? cook two minutes. Add veal; cook for one mmute. Flame with cognac. When flame has died down, sprinkle flour over veal. Stir in salt and pepper. Add hot white wine and cream. Coo~ over lo~ heat, stirring constantly, until mixture comes to a boil and thickens. Serve with noodles or mashed potatoes and a green salad. Serves 4-6. --- Mrs. Roger K. Steele

Veal Marsal:a (Scaloppine di 'Vitella al Marsala) 1¥2 lbs.- veal leg, boned ¥2 cup Marsala wine OR, juice of 112 lemon 12 2-oz. veal cutlets Brown Sauce: salt and pepper to taste 2 tablespoons butter flour as needed 2 .tablespoons flour 112 cup butter 1 cup beef boumon Slice veal cutlets very thin into 12 two-ounce pieces, or pur­ chase same. Pound well. When ready to cook, season with salt and pepper and dip into flour. Melt butter in skillet and brown cutlets thoroughly on both sides. Add wine and lemon juice; cook for one minute. Place meat on serving platter and keep warm. Add brown sauce to frying pan. To make brown sauce: Melt butter in skillet and add the flour. Stir over heat until mixture is slightly browned, being careful not to burn. Stir in hot bouillon and season to taste with salt and pepper. After adding brown sauce to pan in which veal has been browned, scrape sides thoroughly until all residue is dissolved and bring to boil. Pour gravy over meat. May be served in a shirred egg dish on buttered noodles. Garnish with lemon slice and parsley. Serv~s six. --- Frank and Nancy Lattuca

43 Miscellaneous

MRS. WILLIAM D. O'NEILL Chocolate Fondue is an easy fun dessert. Carol O'Neill serves fresh fruit, her homemade Cream Caramels and her Buttermilk Cake for dipping int:o the sweet chocolate sauce. Her Oriental Pineapple Chick·en is perfect for a luau. Cream Caramels 13,4 cups crystal Karo syrup 1 lb. light brown sugar 2 cups light cream 1 cup chopped walnuts 1 cup butter (1/2 lb.) 2 teaspoons vanilla Cook Karo, sugar, butter and one cup cream together, stirring often to soft-ball stage (238 degrees). Add second cup of cream and cook to firm-ball stage (248 degrees). Add nuts and vanilla and stir well. Pour into buttered pan llx7 or 9x9. Refrigerate. When well chilled, remove pan from refrigerator and allow to warm up a bit. Slice into squares with large sharp knife and wrap in waxed paper. (Chilling makes for easy removal.) Makes about 3 lbs. Keeps indefinitely. Note: May take 112 hour or more to reach soft-ball stage, an hour or longer to reach firm-ball stage. --- Mrs. William P. O'Neill Hot·Zabaglione 4 egg yolks 8 tablespoons Marsala wine 4 tablespoons sugar 'Ii. teaspoon vanilla Combine all ingredients in top of double boiler, place over hot water and beat constantly until frothy, smooth and slightly thick. Serves four. Sweet sherry may be substituted for Marsala. Excellent with espresso coffee. - -- Vivian Ferguson 4,4 Sosaties (So. African Marinade for Shish Kebob) 1 cup chopped onion 1112 teaspoons apricot jam 2 tablespoons curry 1 bottle vinegar powder 2 bay leaves Saute onion and curry powder together in butter until soft. Add last three ingredients to onion and cook lightly for five minutes longer. Cool, add meat and marinate for 2-3 days. Use for shish . --- Mrs. David Comp

Mulled Cider Boil 2 quarts sweet apple cider with: 1 teaspoon whole cloves 112 lemon, thinly sliced 1 teaspoon whole allspice 14 to 112 cup sugar 3" stick cinnamon for 10 minutes in covered pan. Strain; serve hot or cold. Makes 16 servings. May be reheated. (For the economy-minded: use cider when it just starts to turn.) --- Mrs. Roger K. Steele

Here is t eal old fashioned goodness! And what variety-Choose from 30 flavors! At the plant, be sure to see our complete line of: Ice Cream Sticks, Sandwiches , Cups, Decorated Slices, Ice Cream Cakes and Pies for the holidays. AVAILABLE AT YOUR NEAREST NEIGHBORHOOD ROYAL ICE CREAM D~ALERS' STORE, or at our plant. ICE CREAM CO.

INCOR1PORATEO MANUFACTURERS OF ORFITELLl'S "SPUMONI" 27 WARREN ST., MANCHESTER 649-5358

45 Bayberry Candles Bayberries (there is no specific amount of wax attainable from one quart) old pot large enough to hold berries plus one inch of water over berries wicking 2 large juice or coffee cans old clothes rack cheesecloth time and patience Place berries in pot, cover with water, boil covered about three hours. Place pot in cool place overnight or until wax has formed on top. Remove wax, heat in juice can in pot of hot water. (Note: Wax must NEVER be heated over direct flame. Highly inflammable.) When melted, strain wax through cheesecloth into second can to remove any impurities. Amount of wax may be small so household wax or candle wax of a commercial kind may be added. Use juice can for dipping wicking, keeping the wax level one inch from the top by adding hot water. The wicking should be 18" long. Dip both ends of wicking. As you dip, keeping the wax only lukewarm, a layer of wax will adhere each time. Usually, 15 dippings will produce a normal taper. Hang candles at middle of wicking on rack to dry. Make a dozen or more candle pairs at a time, as the rotation of dipping usually allows the first candle to dry by the time the last is dipped. --- Mrs. Fred Blish III

Swiss Cheese Fondue 1 lb. imported Swiss 2 tablespoons kirsch or cheese, shredded brandy 3 tablespoons flour 1-2 loaves Italian or French 1 clove fresh garlic bread cut in cubes, each 2 cups dry white wine piece with crust. l tablespoon lemon juice DrE'.dge .cheese lightly with flour. Rub cooking pot with garlic, pour m wme, set over moderate heat. When wine is hot but not boiling, add l~mon juice. Then: Add cheese by handfuls: stirring constantly with wooden fork or spoon until cheese is melty. Bring fondue to bubble briefly, add kirsch stirring until blended. Serve in chafing dish over hot water maintaining low heat. Spear bread cubes through soft side into crust, dunk and swirl in fondue. - - - Mrs. S. Thomas Leone

46 Raspberry 'Sauce 112 cup sugar for fresh, or 2 cups raspberries, fresh :JA, cup sugar for frozen or frozen berries 2 teaspoons cornstarch 1 tablespoon lemon juice 2 tablespoons cognac Cook berries, sugar and lemon juice until soft (about 10 min­ utes). Force through sieve. Mix cornstarch and cognac together until smooth. Add to hot fruit juice; cook mixture over low heat, stirring constantly until clear and thickened (about 11,4 cups when done). Use over rice, ice cream, souffles, plain cake. For Peach Melba: Place 112 canned peach on bottom of dish, pit side up. Fill with vanilla ice cream. Pour raspberry sauce over all. --- Miss Betty Dziadus

Witch's Brew (Iced Tea) 3 heaping 'teaspoons loose tea 2 lemons 1 cup sugar fresh mint leaves 1 orange Use large mixing bowl or large porcelain kettle. Place tea, sugar and juice from fruits in bowl. Then add what is left of squeezed fruit. Add handful of mint leaves. Bring .water to rolling boil and pour over ingredients filling large mixing bowl to top. Stir well. Allow to steep for 10-15 minutes; strain. Flavor is improved by refrigerating overnight. Serve with lemon slices and sprig of fresh mint. --- Mrs. Gil Boisoneau

Country House Fudge 4112 cups granulated sugar 1 can evaporated milk 1 teaspoon salt (12 oz.) 112 cup butter (one stick) Boil together 8-10 minutes. Start timing after mixture reaches full gentle boiling point. Use large pan. Stir constantly so mix­ ture will not stick to bottom of pan. Remove from heat. Add: 2 teaspoons vanilla 1 pint marshmallow fluff 1 pkg. semi-sweet chocolate or cream bits (12 oz.) 4 cups nut meats, broken 3 bars German chocolate Mix rapidly with large spoon until thoroughly blended. Pour into buttered pans. Cool several hours. Makes about five pounds. --- Mrs. Roger Breton 47 MRS. JOEL HITT Cathy Hitt likes to make simple food so she can concentrate on her guests. California Casserole can wait in the ov.en and is prepared ahead. Her No-Bake Apple Pie is another favorite of this well-known local a rtist.

Californi.a Casserole 1 lb. ground beef 1 can cream of mushroom 1 medium onion, diced soup 1 cup celery, diced 1/2 teaspoon pepper 1 can cream of chicken 112 cup rice (not instant) soup 1,4, cup soy sauce 1112 cups warm water 1 can chow mein noodles Brown hamburger and onion. Add other ingredients except noodles. Bring to a boil and place in casserole. Bake at 350 for 30 minutes covered. Then, uncover and bake 30 minutes longer. Place noodles on top and bake until brown, about 15 minutes more. --- Mrs. Joel Hitt

DP-viled Delight Sandwich 3 tablespoons mayonnaise 3 tablespoons finely 2 tablespoons crumbled chopped green pepper bleu cheese 12 slices pumpernickel bread 3 hard-cooked eggs, 12 slices boiled ham chopped lettuce In bowl, blend mayonnaise and cheese; stir in egg and pepper. Spread egg mixture on 6 slices bread; top with ham, lettuce, and remaining bread. Makes 6 sandwiches. --- Mrs. Carl A. Gundersen 48 Potato Pancakes 4 large raw potat oes 1 egg beaten 1 small onion, chopped 2 t ablespoons flour fine 112 cup fat or butter for 112 cup milk frying 1 teaspoon salt dash of pepper Peel potatoes and onion and grate into milk. Combine beaten egg, flour and salt. Then, combine all ingredients and mix well. Heat fat or butter in skillet. Drop mixture by tablespoonfuls into hot fat and fry until brown on both sides. Add more flour if con­ sistency seems too t hin. - -- Miss Betty Dziadus

Barbecue Sauce 1 cup canned tomatoes 14 cup chopped green 1 bottle catsup peppers 14 teaspoon tabasco sauce 14 cup vinegar 1 tablespoon horseradish 14 cup olive oil 1 tablespoon 1 tablespoon sugar worcestershire sauce 1112 teaspoons salt 1 cup green onions Ya teaspoon pepper (scallions) chopped 2 cloves chopped fresh 14 cup chopped onions garlic Mix well. Marinate chicken in sauce overnight or at least two hours before cooking on outdoor grill skin-side up. Also suitable for the oven broiler. Sauce may be frozen. --- Mrs. Roger Breton

Zabaglione Sauce 6 egg yolks (3) 1 tablespoon water (2 teaspoons) 1%, cups sugar (%, plus a little more) 4/ 5 quart Marsala wine (l/2 bottle or to taste) 1 cup heavy cream ( 112 cup) Combine egg yolks, water, sugar and Marsala in top of double boiler. Place over warm water and beat with rotary beater, in­ creasing heat of water and continuing to beat until mixture is s1ight1y thick and creamy. Remove from over hot water and con­ tinue beating until cool. Whip cream until thick, add to mixture and serve as sauce. Makes about 6 cups. (Note: Volume will in­ crease as mixture is beaten. Don't panic. Just get a larger pan) . --- Vivian Ferguson 49 Pies

:MRS. DONALD MANNING Peanut Butter Cream Pie is a light fluffy one-crust pie. Bernice Manning secured the recipe from the owner of a tiny drive-in restaurant in Kaine. Her Cheese and Onion Potato Slices can be made on the outdoor grill. Try also her

Peanut Butter Cream Pie % cup sugar 14 cup crunchy peanut 21h tablespoons cornstarch butter (plus a table-­ 1 tablespoon all-purpose spoon or more if flour desired) 112 teaspoon salt 1 tablespoon butter 3 cups milk 1 baked 9 or 10-inch 3 slightly beaten egg pastry shell yolks In saucepan, combine sugar, cornstarch, flour and salt. Add milk gradually and cook over low heat, stirring constantly until mixture thickens and boils. Cook one minute longer, stirring constantly; add slightly beaten egg yolks gradually. stirring vig­ orously. Cook two minutes longer, remove from heat and add peanut butter and butter; still until well blended. Pour into cooled baked pie shell. Top with whipped cream or non-dairy whipped topping. May be topped with merinque, baking 12-15 minutes at 350 degrees. --- Mrs. Donald Manning

50 Cran-Apple Pie Mix in saucepan : Gradually add: % cup sugar % cup corn syrup and 3 tablespoons cornstarch 1,4, cup water 14 teaspoon salt . Cook over medium heat until mixture thickens slightly and boils. Add: 1112 cup cranberries. Cook until skins are broken. Remove from heat; add: 1112 teaspoons orange rind, 2 table­ spoons butter. Cool. Add 1112 cups chopped, pared apples. Fill uncooked pie shell. Cover with top crust. Bake at 425 about 40 minutes until brown. --- Vivian Ferguson Cranberry Raisin Pie Mix and shiny. Add 2 tablespoons cornstarch 1 cup seedless ra1sms 2112 cups sugar 4 cups washed cranberries with 1 tablespoon grated 1112 cups water. orange rind Cook 5 minutes until thick Bring to a full boil. Let cool. Bake at 425 for 40 minutes or until brown. (For 2-crust pie.) --- Vivian Ferguson

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COMPLETE CUSTOM DRAPERY DEPARTMENT 15 % OFF on Draperies With The Purchase of Wall-To-Wall Carpet OUR EXPERIENCED REPRESENTATIVES WILL BRING SAMPLES TO YOUR HOME WITH NO OBLIGATION, OF COURSE. WM. KELLAR, Owner - CALL 646-7370 - BEN HENDRICKS, Mgr. 51 Eggnog Chiffon Pie 4 cups eggnog 1,4 teaspoon nutmeg 1,4 cup sugar 1 cup heavy cream, 2 small envelopes whipped unflavored gelatin 114 to 1/2 cup chopped 2 tablespoons light rum, maraschino cherries or rum flavoring Soften gelatin in 2 cups cold eggnog in ~op of doubl~ boiler, mix in sugar; stir well until sugar and gelatm are ~ell dissolved. (Note: Do not allow upper section of double boiler to touch water in lower half. Mixture will get hot to allow sugar and gelatin to dissolve but must not boil.) Remove from heat ~nd add additional 2 cups eggnog, nutn:ieg and rum. or flavormg. Chill until the consistency of egg whites (when mixt~re m~und s on a spoon). Then whip until light and fl?ff~. Fold m .whip~ed cream. Pour into 10" pie shell. Chill until ;firm. Garmsh with more whipped cream and maraschino cherries. . - - - Mrs. Harry Baskmd Pineapple Cream Pie 1112 cups milk 1 flat can crushed pine­ 1f2 cup sugar apple and juice (81,4 2 level tablespoons corn­ oz. can) starch (packed down) 1 teaspoon vanilla 2 egg yolks 1 tablespoon butter 1,4 teaspoon salt Put sugar, cornstarch and salt in medium-large saucepan and mix. Put milk into 2-cup measure. Separate yolks from whites of eggs. Drop yolks into milk and beat until blended. Add gradu­ ally to cornstarch mixture in saucepan. Cook over medium heat, stirring constantly, until thick. Remove from heat. Add butter, pineapple and juice, and vanilla. Blend well. Cover immediately with waxed paper, pressing it down onto the pud­ ding and let cool. (This prevents a crust from forming). Place in cooled, baked 9-inch pie shell. Top with meringue. Meringue In small saucepan, cook one tablespoon cornstarct, 2 table­ spoons sugar, 112 cup cold water and dash of salt, until thick and clear. Set aside to cool. Meanwhile make meringue using 2 egg whites, 4 tablespoons sugar and dash vanilla. Beat eggs until stiff adding sugar very slowly. When stiff, add cornstarch and water mixture and keep beating. This will double the meringue and make it very tender, and it will never weep. Cover pie with meringue being sure to touch all edges of crust. Bake 15-18 minutes at 350. - - - Mrs. John T. Spaulding 52 No-Ba.ke Apple Pie or Apple Dessert Combine and set aside : 1112 teaspoons quick tapioca 112 cup water Peel, core and cut into eighths : 5 medium apples Combine in large frying pan (one with tight cover): 1/ 2 cup honey 1 teaspoon grated lemon 1,4 cup sugar peel 3 tablespoons butter 1 teaspoon salt 1 tablespoon lemon juice 112 teaspoon cinnamon Turn heat on high, stir constantly to dissolve. Then, turn heat down to simmer. Add apple slices, cover and simmer 8-10 minutes, turning gently. Remove apples with slotted spoon to bowl. Add tapioca to pan liquid. Cook, stirring constantly, to boiling. Boil one minute. Pour over apples, cool. Spoon into baked pie shell. Chill. Serve with ice cream or whipped cream. OR: Serve apples in dessert dishes with cream. - -- Mrs. Joel Hitt

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53 Cream Cheeae Pie 1 large pkg. softened 1 can cherry or blueberry cream cheese pie filling 1 large pkg. whipped Optional: 1/2 to 1 can crushed topping mix pineapple, drained 14 to 112 cup confectioners sugar Mix softened cheese and confectioners sugar. Mix topping ac­ cording to package directions. Add to cream cheese mixture and blend well. If using pineapple, place in bottom of prepared graham-cracker pie shell. Top with cheese mixture. Place pie filling atop cheese mixture. Chill. --- Mrs. Richard Saimond Creamy Mint Chocolate Pie 1 stick butter (14 lb.) ¥s teaspoon %. cup sugar extract 1 square cooking chocolate 1 eight-inch baked pie 1 teaspoon vanilla shell 2 eggs Cream butter; add sugar gradually, well after each addition. Blend in melted chocolate and flavorings. Add eggs one at a time. Beat 5 minutes each time. Mixture will be creamy and thick. Pour into baked pie shell. Chill 1-2 hours. --- Mrs. Francis Dowds, Sr.

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54 Salads

MIRS. DONALD SEMMONS AND STACEY Little Stacey Simmons thoroug;hly enjoys helping her mother, Linda, serve lamb Chop Casserole ma.de in the electric fry pan. In this section you will find her Swedish Cucumber Salad. H er Igloo Cake utilizes con'. venience foods. Swedish Cucwnber Salad 2 cucumbers 1/2 teaspoon dill weed 1 cup white vinegar 1 onion, sliced •/i, cup sugar Peel and slice cucumber very thin. Soak overnight in salted water (or at least five hours). Mix vinegar and sugar. Drain water from cucumbers and add vinegar mixture, onion and dill weed. - - - Mrs. Donald Simmons

Cranberry-Cream Salad Mold 1 pkg. cherry-flavored cranberry sauce gelatin 1/ 2 cup diced celery 1 cup hot water 14, cup chopped walnuts 112 cup cold water 1 cup commercial sour 1 one-pound can whole cream Dissolve gelatin in hot water. Add cold water. Let chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin with celery and walnuts. Fold in sour cream. Pour into oiled one-quart mold and chill until firm. - - - Mrs. Roger K. Steele 55 Easy Cole Slaw Cut cabbage in quarters. Slice with sharp knife. Cut red or yellow onion in slices, then chop or cut into smaller pieces. Make a dressing of bottled Italian dressing to which mayonnaise has been added, shaking well. For sharper taste, add a little wine vinegar. Mix well with cabbage and onions; allow to marinate in refrigerator for several hours. Stir occasionally while marinating. Use same dressing for a cucumber and onion salad. Note: only enough mayonnaise should be added to flavor, say a tablespoon or so. Season to. taste. --- Vivian Ferguson Mary's Blissful Bean R elish 1 16 oz. can red kidney 2 teaspoons dry mustard beans in water, drained 2 tablespoons finely 3 tablespoons or more, chopped green pepper mayonnaise 3-4 tablespoons sweet green 2 tablespoons chopped relish, drained onion pinch garlic salt Mix all together; chill. Serve with crackers as hors d'ouevre. --- Mrs. Fred Blish III PARKA.DE f & /.!fjf NATURAL HEALTH f/~j~/~'. FOOD S~OPPE ~-" . ·. Or99Wi~~<>all · ,.-r~ • NO PRESERVATIVES • NO ADDITIVES • NO INSECTICIDES

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56 Seafood

iMRS. RICHARD COOK Oysters were a family tradition for holidays when Ann Oook was growing up. "On Christmas Eve, we always had escalloped oysters." Ann continues her mother's English custom, gives us also her recipes for Oyster Stew and Kafeekaka (a quick rich Swedish coffee cake) from her father's family.

Escalloped Oysters 1 pint oysters 112 cup melted butter 3 tablespoons cream salt and pepper 3 tablespoons milk 2 tablespoons sherry wine 1 cup cracker crumbs (optional) 1/2 cup bread crumbs Toss cracker and bread crumbs in melted butter. Butter a casserole, cover bottom with oysters, sprinkle with salt and pepper; pour over half of milk and cream. Repeat for second layer using the oyster liquor as well as the oysters. Cover with crumbs, dust with paprika. Bake 25-30 minutes in 450 oven. (Note: Use two layers of oysters only.) Serves 4-6. --- Mrs. Richard Cook _Maryland Crab Cakes Place in a mixing bowl one pound back-fin crab meat, il/2 tablespoons finely crumbed cracker crumbs and sprinkle over meat lightly. In a second bowl, combine one beaten egg, 2 table­ spoons mayonnaise, 112 teaspoon salt, 112 teaspoon mustard, one tablespoon chopped parsley, %, teaspoon cayenne, dash Tabasco, one teaspoon white pepper. Mix together and mix well with crab meat. Shape into cakes weighing four ounces each. Fry in hot fat at 350 until brown on both sides. Serves four. --- Taken from the Ford Times through the courtesy of Thompson's Sea Girt House of Baltimore 57 Buttons and Bows (Scallops and Egg Bows) 4 slices bacon 1 can (3 oz.)broiled 1 small green pepper, mushroom crowns diced 2 cans (101;4 oz. each) 2 small onions, finely meatless spaghetti sauce chopped 2 lbs. sea scallops Y2 cup diced cooked ham grated Parmesan cheese 112 lb. large egg bows Cook bacon until crisp; drain, crumble. Cook green pepper and onions in bacon fat until onion is soft but not brown. Add ham; cook until lightly browned. Add mushrooms, with their broth, and spaghetti sauce. Lower heat; simmer 112 hour. Meanwhile, cook egg bows (macaroni bowknots) according to. package directions; drain. Cover scallops with boiling water; sim­ mer 5-7 minutes; drain. Reserve a few bows and scallops for garnish. Arrange remainder of bows and scallops on serving dish. Pour sauce over all. Sprinkle with crisp bacon bits and Par­ mesan cheese. Arrange reserved bows and scallops on top. Make::-; 6 servings. - -- Marcom, Inc.

Fried Scallops Dip scallops in milk, then in fine dry bread crumbs seasoned with salt and pepper. Cover scallops evenly, shaking off excess crumbs. Pour enough corn oil into a kettle to fill it 1/a full. Heat oil to 375. Add scallops slowly to prevent excessive lowering of temperature. Fry only a few at a time, 2-3 minutes. Drain and keep warm. Serve with lemon wedges and tartar sauce, or with: Sea Goddess Sauce 1 garlic clove Y2 cup commercial sour 3 tablespoons minced cream anchovies 1 cup mayonnaise 14 cup finely cut chives 1/ 3 cup finely chopped 1 tablespoon lemon juice parsley 1 tablespoon tarragon salt and pepper wine vingear Grate or mince garlic finely. Combine with remaining ingredi­ ents in the order given. Chill thoroughly. Serve with scallops. - -- Marcom, Inc. 58 Scampi Marinara (Large Shrimp Sailor-Style) 2 lbs. large shrimp 1 cup white wine (dry 1 onion chopped sauterne is good) %. lb. butter l pinch thyme 3 scallions minced 14- cup olive oil % clove garlic freshly grated % cup flour Parmesan cheese 1 bay leaf salt and pepper Saute the onion slowly for five minutes in 3 tablespoons but­ ter; add scallions and garlic; stir for one minute; set aside. Shell and wash shrimp, dry in paper toweling and roll in flour. Season with salt and pepper and fry in 14 cup butter and 14 cup olive oil for five minutes over high heat until lightly browned. Pour wine into skillet, add cooked onion mixture, bay leaf and thyme; cover and simmer for 10 minutes. Then, uncover. Sauce should be slightly thickened; if not, boil quickly for a minute or so. Serving suggestion: Place shrimp in ovenproof casserole; pour sauce over, sprinkle with Parmesan cheese, dot with butter. Just before serving, place under broiler for a few minutes until browned lightly and serve with lemon wedges. --- Mrs. David Flosdorf

Baked Stuffed Quahaugs Put through coarse meat grinder - one large Spanish onion, four .large stalks celery, one large green pepper, one-half pound of salt including the salt pork you saved from the chowder base. Add a half-pound of melted butter or margarine. When well sauteed, add four cups chopped clams which have been put through a meat grinder, plus the clam juice. Add coarse bread crumbs, or diced bread a few days old, or any commercial bread stuffing. More clam juice may be added to obtain the consistency of soft stuffing. Additional melted butter may be included. Stuff shells and freeze. May be baked frozen on a cookie sheet in a 375-degree oven for about 15 minutes. Optional: Chopped bacon sprinkled over top. An excellent hors d'ouevres. --- Eastham Vacationist s Handbook 1971 - Cape Cod

59 Soups

MRS. JOHN T. SPAULDING Florence Spaulding cuts for soup. At Christmastime, she makies nundreds of cookies fur gift-giving. Her Pineapple Cream Pie, Blueberry Buckle and 'Baking Powder Biscuits are top quality.

Leek Soup 1 Medium-sized bunch salt and pepper to taste leeks milk (approximately one 4 medium potatoes quart) 4-5 slices bacon Cut bacon into 112-inch pieces with scissors, dropping into deep saucepan. Fry gently until cooked but not too crisp. Stir often. While bacon is cooking, cut off tough upper part of leeks. Wash sand thoroughly that gets in between green portion of leeks. Cut off roots. Slice all leeks (bulbous portion as well as green tops) about l/g inch thick. If leeks are large, run knife down whole stalk to cut in half before slicing. When bacon is done, add leeks. Cook about five minutes, stirring occasionally. Cut peeled potatoes into small pieces. Add to pan with just enough water to cover. Add one teaspoon salt. When potatoes are done, mash in pan leaving water in pot. Mixture will look like thin mashed potatoes. Gradu­ ally add milk to desired thickness. Taste and correct seasoning. - -- Mrs. John T. Spaulding

60 Quahaug Chowder Base Preparation Scrub quahaugs thoroughly, tapping one against the other. If they give off a hollow sound when so tapped, rather than a sharp click, nine chances out of ten they are not usable. Discard them. One bad quahaug will spoil an entire batch of base. Place scrubbed quahaugs in large pot and add enough cold water to cover; bring to boil and simmer about five minutes or until the quahaugs have completely opened. Dont' worry about overcooking. Strain and save the broth. When cool, remove bodies and save shells. The shells may be used in the recipe for baked stuffed quahaugs. Put quahaugs through coarse meat grinder, place in small containers about one-half ground quahaugs and an equal amount of broth in which they were cooked; quick-freeze. If frozen solidly, they will stand a six-hour trip home from the beach be­ fore defrosting. Keep in home freezer to be used later in making chowder base. Do not refreeze if completely defrosted. Use de­ frosted base within two to three days. Making Chowder Base For a good quahaug flavor in your clam chowder, use one part ground quahaugs with an equal amount of its liquid to four parts of chopped clams. (Canned clams are suitable.) 1. In heavy skillet, render out one-half pound salt pork, re­ move solids and save for use in stuffed quahaugs. Add one­ quarter pound butter or margarine and one-half pound thinly sliced or diced onions; saute until done but do not scorch. If you prefer a heavybodied chowder, add four tablespoons flour to skillet, stirring constantly with a whip at very low heat until flour is absorbed, thus making a roux. 2. In separate pan, bring to simmer, but do not boil, the one part ground quahaugs and four parts chopped clams with their corresponding juices. 3. Slowly, add contents of skillet to the simmering clams and ground quahaugs, stirring constantly to prevent lumping or sticking if you have used flour. Cool, place in pint containers and quick-freeze. To Reconstitute Chowder Base The chowder base contains all ingredients except potatoes, cream and seasoning. Use one part chowder base. Place in double boiler. Add one part cooked, diced potatos; four parts light cream or half cream and half milk; bring to simmer but do not boil. Season to t~ste - and serve with chowder crackers. - - - Eastham Vacationists Handbook 1971- Cape Cod

61 Soupe a l'Oignon (Onion Soup)

4 tablespoons butter 2112 cups breef stock Ql' 6 medium-sized onions, water finely sliced Gruyere or mozzarella salt and pepper to taste cheese 112 teaspoon French grated Parmesan cheese mustard sliced, toasted French 1 teaspoon flour bread 112 cup dry white wine Melt butter in casserole. Add onions, salt, pepper and mustard. Brown slowly to a very dark brown over a medium fire for ap­ proximately 30 minutes. Add flour and stir until smooth. Con­ tinue stirring while adding wine and stock or water, until you bring it slowly to a boil. Draw aside, drop temperature and sim­ mer for 25 minutes. Pour into individual serving crocks. Top with slice of toasted bread, slice of Gruyere or mozzarella atop bread, then with grated cheese. Bake at 350 until top is bubbly and golden brown. - - - Vivian Ferguson Oyster Stew 3 cups milk % cup coffee cream 1 slice onion 1,4 cup cracker crumbs 2 stalks celery 1 pint oysters 2 sprigs parsley 3 tablespoons butter 14 bay leaf salt and pepper In double boiler, heat milk, onion, celery, parsley, and bay leaf over boiling water for 20 minutes. Remove vegetables and bay leaf. Add cream and cracker crumbs. Meanwhile, heat oysters in their own liquor until edges curl. Combine with milk and cream mixture. Add butter, salt and pepper. Serve at once. Makes 5 servings. - - - Mrs. Richard Cook

Tonwto Deli Cup 1112 cups finely chopped 1 can (10% oz.) cabbage condensed tomato soup 2 tablespoons butter or 2 soup cans water margarine 1h cup sliced celery 1 can (11 oz.) condensed 1/ 2 teaspoon caraway seed bisque of tomato soup sour cream In saucepan, cook cabbage and celery in butter until tender. Stir in soups, gradually blend in water. Add caraway. Heat; stir now and then. Serve with sour cream. Makes 4-6 servings. -- - Mrs. Carl A. Gundersen

62 MRS. OHARLE·S GILBERT A travel agent, Barbara Gilbert has tasted many different cuisines. Ber pumpkin soup from Jamah::a and her Tomato Soup Cake promote conversation among her guests. She finds Creamed Cauliflower Casserole a good dish for potluck suppers.

Jamaican Pumpkin Soup 1 can pumpkin or chunks couple pinches cayenne and pulp of large sugar pepper or black pepper pumpkin ground cloves, to taste 2 onions, coarsely chopped 4 cups chicken bullion (3 2 teaspoons salt cans) To bouillion, add pumpkin, onions and seasonings. Simmer until pumpkin is tender. Put through sieve or whirl in blender. Reheat to just under boiling point but do not allow to boil. Serves 6. -- - Mrs. Charles Gilbert

Charleston's Chicken Pot 2 cans (10112 oz. each) 1 tablespoon brown sugar condensed cream of 112 teaspoon ground nutmeg 14 teaspoon ground 1 package ( 12 oz.) frozen cinnamon cooked squash, prepared 2 soup cans water In saucepan blend soup, squash, sugar and . Gradually blend in water. Heat; stir occasionally. Makes 4-6 servings. --- Mrs. Carl A. Gundersen

63 Mama's Chicken Onion Soup 3 lbs. chicken wings 4 tablespoons salt 2 large white onions, 2 tablespoons pepper sliced 4 bay leaves 1 package carrots, cut in 2 packages chicken bouillon large slices 3 potatoes (optional) 2 stalks celery, sliced All ingredients may be divided between two pots if you do not have one large enough. After simmering one hour, taste for flavor and correct seasoning. Simmer approximately two more hours or until carrots are soft. Strain broth through collander into large bowl or pot. Set collander, with ingredients, aside to cool enough for handling. Remove meat from chicken wings. Discard bones and rest of cooked ingredients. Return broth and chicken to stove. Add egg noodles or rice, after bringing to boil. Simmer until noodles are cooked. - -- Mrs. David Comp

Qurek Scallop Chowder Use 1 can (13 oz.) ready-to-serve vichysoisse and 1h lb. (5 or 6) seas scallops for 2 servings. Cook sea scallops 5 minutes in boiling salted water to cover. Drain. Cut in halves or quarters. Add to vichysoisse; heat to serving temperature but do not allow to boil. Serve at once, garnished with cut chives. --- Marcom, Inc.

Cucumber Soup (1) (2) 2 cucumbers, peeled, seeded 1 additional cucumber, and diced peeled, seeded and diced 2 tablespoons butter 1 cup light cream 1 tablespoon flour 2 tablespoons lemon juice 3 cups (2 cans) chicken salt and pepper to taste broth · Saute first two cucumbers in butter until soft but not brown. Add flour, blend well. Then, add chicken broth. Simmer 10 minutes. Place in blender on high for one minute. Take third cucumber and other ingredients in second half of recipe. Place in blender for 15 seconds on high speed. Add to first mixture. Chill thoroughly. Serves 10-12. To cut recipe in half, use only two cucumbers, one each in both sections of recipe. Cut all other ingredients in half. --- Mrs. Raymond McConnell 64 MRS. DAVID FLOSDORF AND SUSAN Eggplant au , Scampi Ma rinar a and :Macedonia (Fruit Dessert) a r e Veronese dishes from Maria Flosdorf's n ative land. Accustomed to cooking without recipes, she ihas v ery kindly worked out exa ct m easure­ ments for your pleasure. Eggplant au Gratin 2 14 cup olive oil 2 tomatoes, peeled salt and pepper 1 onion, chopped freshly grated ';4. cup chopped parsley Parmesan cheese 1 clove garlic, chopped Cut eggplants in half lengthwise. Scoop out pulp and chop. Place chopped pulp in bowl and sprinkle with one teaspoon salt. Set aside. Chop tomatoes, onion, parsley and garlic; saute to­ gether lightly in %, cup butter and 2 teaspoons olive oil. Season with salt and pepper to taste. Squeeze eggplant pulp firmly with the hands to extract as much liquid as possible. Discard liquid. Mix pulp with sauteed tomato mixture and stuff eggplant halves. Sprinkle with Parmesan cheese and place in oiled casserole. Bake at 350 for one hour. Serve hot or cold to four. -- - Mrs. David Flosdorf

Cheese and Onion Potato Slices On a 12x12 piece of heavy-duty aluminum foil, place sliced white potatoes. (Allow one medium to large per person.) Sprinkle with salt and pepper. Place about a tablespoon of chopped onions, bits of cheese that will melt easily (about a teaspoonful), a small amount of melted butter and a few drops of water on top. Fold foil and seal securely, bake on wire grill in brazier over charcoal for 1-11,4 hours. Rack should be about 3 inches from coals. --- Mrs. Donald Manning 65 Det,iled Broiled Tomatoes Cut in half six medium-sized tomatoes. Sprinkle each lightly with salt, pepper, a few grains of cayenne, top with bread crumbs and dot with bits of butter. Arrange on rack of broiling pan and set aside. Mash finely with a fork one hard-boiled egg. Add and mix thoroughly three tablespoons butter, 34 teaspoon prepared mus­ tard, salt to taste, a few grains pepper, three drops Tabasco, one tablespoon Worcestershire, one teaspoon sugar and two table­ spoons wine vinegar. Stir in one large egg, slightly beaten. Cook over hot water, stirring constantly for 3-4 minutes, or until mix­ ture thickens. Remove from heat and allow to stand. Broil tomato halves until crumbs brown and tomatoes wrinkle slightly. Arrange on warm platter and top each half with a dollop of sauce. --- Vivian Ferguson

Eggplant Parmegian Using sharp knife, peel raw eggplant and cut into thin slices. Arrange in one layer on toweling and sprinkle with salt. Let stand at least one-half hour until water is drawn out. Pat dry. Dip slices in slightly beaten egg, then in herbed bread crumbs. (Some prefer flour to the crumbs.) Fry slices in oil on high heat until golden brown on both sides. Drain well. Do not add salt before tasting. Arrange layers of slices in ovenproof serving dish. Top with layer of tomato sauce, then grated cheese and repeat for at least three layers. Top last layer with sauce and finish with slices of mozzarella or American cheese. Bake at 350-400 until cheese is melted. Also good reheated. --- Vivian Ferguson Maria's Marinated Zucchini olive oil fresh sage zucchini salt and pepper fresh garlic Cut zucchini into wedge-shaped pieces (or one-inch slices) with skin attached. Fry in hot olive oil until light brown. As done, place in bowl and sprinkle with salt and pepper to taste. When desired quantity has been browned, add wine vinegar, although any kind of vinegar will do, to pan in which zucchini was browned. If no oil left in bottom of pan, add more with vinegar. Cut a clove of garlic in half; put it and fresh sage leaves into the vingear mixture. Bring to a boil for 3-4 minutes. Pour over zucchini in bowl, do not mix and allow to marinate for at least 12 hours. If too liquid, drain before serving. Will keep in refrig­ erator about two weeks. --- Vivian Ferguson 66 MISS BERINICID KURYS Bernice Kurys harvests peppers ·among the 8,000 plants on her father's farm. Her mother, Mrs. Casimir Kurys, teUs us how to freeze peppers for winter use. To Freeze Red Peppers Cut in half and seed. Place in roasting pan with a small amount of water, just enough to prevent peppers from sticking. Add peppers and bake at 350 until skin begins to blister. Peel skins and place in freezer container pouring over juice from pan. To Freeze Peppers Seed peppers and cut in halves or quarters depending on size. Blanche for 1-2 minutes. Cool. Place in plastic bags or freezer containers. When defrosting, fry another 10 minutes. Use in sandwiches as is or in other cooking. To freeze peppers for stuff­ ing, follow same method, cutting only tops off. - - - Mrs. Casimir Kurys Creamed Cauliflower Casserole 2 small cauliflower or 2 cups margarine or 4 pkgs. frozen cauliflower butter 1 cup grated sharp 114, cups flour cheddar cheese 2112 cups milk salt and pepper to taste Cook cauliflower until just tender. Drain well. Place in layers in greased casserole dish (21/2-quart size), along with cheese and seasoning. Make cream sauce by melting margarine and adding flour. Heat milk slowly and add margarine and flour until right consistency. Pour over cauliflower and cheese. A pinch of or paprika may be added. Top with bread crumbs sauteed in butter or margarine. Bake 30 minutes at 350. --- Mrs. Charles Gilbert 67 Vivian's Baked Stuffed Squash 4 small yellow squash or 2 eggs zucchini flavored bread crumbs 1 large onion chopped freshly grated Parmesan 1 lb. lean ground beef cheese Y2 lb. medium-hot Italian salt and pepper to taste (or one large tomato-cheese sauce link) Peel squash, cut in half lengthwise and scoop out seeds and some pulp to make a boat. Saute onion in oil or butter but do not brown. Add beef and sausage meat which has been squeezed out of casing. Cook until meat has lost its pink color Remove from fire and add all other ingredients except sauce. Add only enough crumbs and cheese to hold mixture together loosely. Fill squash shells and place in oven-proof dish, placing a small amount of sauce on bottom of dish to prevent sticking. Bake 20 minutes or longer, depending on size of squash, at 350, pouring tomato sauce in desired quantity over all. Note: For those who prefer well-cooked squash, the shells may be lightly par-boiled first, draining well pefore filling. --- Vivian Ferguson

Baked Stu/Jed Onions or Peppers 3 lbs. ground beef, 4 medium-size green preferably top round peppers, with tops 1 can tomato soup, removed undiluted 2 large yellow onions, 2 eggs peeled and with centers 112 cup chopped onion hollowed-out leaving 2 stalks celery chopped equivalent of 3-4 rings .Y2 cup breadcrumbs to retain shape (Note: salt and pepper to taste scooped-out portion may 1 medium can tomato be used for amount sauce needed above.) American cheese Mix all ingredients except cheese and tomato sauce. Stuff onions and peppers. Bake approximately one-half hour at 350. Then, top with strips of cheese. Pour tomato sauce over all. Bake an additional five minutes until cheese is melted and sauce is hot. Baking time: approximately 45 minutes total. Remaining stuffing mixture may be used for one small meat leaf. --- Mrs. Raymond McConnell

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