Carob “Cocoa”

¼ cup carob pwd

½ cup water

4 cups milk

⅛ tsp salt

¼ cup honey

1 tsp vanilla

Mix pwd + milk / heat to simmer

Stir in honey + vanilla

blend well — Don’t boil

Christmas Cranberry Punch

24–30 cups

1 cup sugar

1 cup water

4 cups bottled cranberry juice

1 1/2 cups lemon juice

2 cups orange juice

2 cups unsweet. pineapple juice

ice ring

2 bottles (28 oz. ea.) ginger ale

Combine sugar + water. Bring to boil, stirring until sugar dissolves. Cover and boil over low heat w/o stirring for 5 min. Combine syrup and fruit juices. Chill. Add ginger ale at serving time.

Hot Spiced Russian Tea Mix (3½ cups mix)

1 jar Tang (1 lb 2 oz)

½ cup + 3 T plain instant tea

¾ c sugar (or less)

1½ tsp cinnamon

¾ tsp ground cloves.

Use 2 tsp of mix to mug of boiling water.

Imitation Kahlúa

3 cups water

3 cups sugar

10 Teaspoons Yuban Instant Coffee

4 Teasp. Vanilla

1 quart any kind of vodka

Simmer water, sugar, & instant coffee 1 hour. Let cool, add vanilla and vodka.

Vodka: Use the cheapest

Vodka — makes no difference!

Orange Julius

8–9 ice cubes

1 1/2 c. water

1/2 c. milk

1 tsp. vanilla

1–6 oz. can orange juice

1/3 c. sugar

Blend in blender ’til smooth

optional — 1–2 tsp. Tang

1 egg

ice cream (reduce sugar to 2 Tbsp.)

RIP VAN WINKLE TEA

2 cups Tang

1 cup sugar

3/4 cup instant tea

3 pkgs. Wylie's lemonade mix (3 oz. size) (already sweetened)

1 tsp. cinnamon

1/2 tsp. cloves

****

2 tsp. of above mix per cup hot water (more or less as desired)

From Pinky, secretary to Allen Beermann

Secretary of State — Nebr.

(Brother to Norma Pearson)

WASSAIL

Use a claret or bordeaux—

1 cup sugar

4 inches stick cinnamon

3 lemon slices

1/4 cup water

6 cups dry red wine

2 cups unsweetened pineapple juice

2 cups orange juice

1 cup dry sherry

In small saucepan, combine sugar, cinnamon, lemon slices, and water. Cook and stir for 3 to 5 minutes or till sugar dissolves. Strain to remove spices and fruit; keep warm. In large saucepan, heat, but do not boil remaining ingredients. Combine with spiced syrup. Ladle into warm mugs. Garnish with additional lemon slices, if desired, and serve immediately. Makes 12 cups.

BUTTERMILK DOUGHNUTS

An exceptionally light doughnut—

2 eggs
1 cup granulated sugar
1/4 cup cooking oil
1 teaspoon vanilla
4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
Cooking oil for deep frying
Powdered sugar

Beat eggs till thick and lemon-colored. Add the granulated sugar and beat till smooth. Stir in the 1/4 cup cooking oil and the vanilla. Thoroughly stir together dry ingredients. Add to egg mixture alternately with buttermilk. Turn out onto a lightly floured surface and roll to 1/2-inch thickness. Cut with a floured doughnut cutter. Fry in deep hot oil (375°) till golden brown, about 3 minutes, turning once. Drain on paper toweling. Serve plain or sprinkled with powdered sugar. Makes 24 doughnuts.

Fresh-milk aebleskiver

1 1/4 c. flour
1/2 t salt
2 1/4 t bk pwd
2 T sugar
1/2 t cardamom or cinnamon
1 egg, beaten
1 cup milk
about 6 T melted butter
pwd sugar
jams or preserves

Combine dry ingred. Beat together egg, milk & 2 T melted butter. Stir all until blended.

Over med. heat until water sprinkled sizzles. Brush w. butter. Fry.

12–15 balls.

Fresh Orange Marmalade

3 oranges

1 cup honey

1 tsp. Vanilla

Scrub oranges with a stiff brush under running
water. Add several strips of peel to saucepan. Discard
the rest of peel. Dice, add pieces + juice to saucepan
Add h + v. warm thoroughly. Serve in small
scalded pitcher for waffles pancakes muffins

cottage cheese yogurt - opt add 1/4 cup pineap. or a fresh
peach

German Apple Pancakes (Pannekuchen)

lemon wedges

3 eggs; 1/2 C flour; 1/2 cup milk; 1 T sugar; 1/2 t salt; 1 green apple; 3 T butter; 1 t cinnamon; 3 T sugar

Slightly beat eggs, mix in flour, milk, sugar and salt. Beat just until smooth. Set aside while you saute sliced apple in butter in 10–12" skillet w/ slant sides. Add batter to hot skillet and place in preheated 425° oven, lower rack, for 5 min. Remove and quickly sprinkle cinnamon mix over mixture. Return to 475° oven for 5–7 more min. Serve w/ lemon wedges.

Grandfather's Breakfast Casserole

Grease a casserole with margarine. 13 x 9 x 2". Tear 4 slices bread into casserole. Spread with one pound broken sausage, cooked & drained. Sprinkle with one cup grated cheese.

6 eggs

2 cups milk

1 tsp salt

pepper

1 tsp dry mustard

Beat together and pour over all. Refrigerate overnight.

Bake at 350° 35 or 40 min. Garnish with parsley. Serves 6–8.

High Protein Pancakes or Waffles

Combine in mixing bowl or blender:

1 cup cottage cheese
4 eggs
1/2 c flour
1/4 t salt
1/4 c oil
1/2 c milk
1/2 t vanilla

Bake on lightly greased griddle or waffle iron.

Serves 3.

Yogurt

Heat one quart of non-instant powdered milk to boiling. Cool so you can just put your finger in the milk w/out burning it. Pour it into a jar w/ a good size TBS. of store bought plain yogurt. Screw top on tight and wrap a towel around it for insulation for eight hours. Refrigerate → eat w/ flavoring.

— Cheese — add one + 1/2 teaspoon salt to the milk at heating stage. after 8 hrs period, empty into jelly bag for another eight so it can drain. → eat.

Donna D.

Mock Eggs Benedict

Mix in large baking dish - 2 cans cream of chicken soup
2 slices chopped onion
1/2 can (large size) evaporated milk

Break over - 10 eggs. Top with grated
cheeses. Butter 10 slices sourdough bread. Sprinkle
with garlic salt. Line sides of baking dish with
bread. Bake at 350° - 30 min. To serve - put
on toast on plate. Top with egg & some sauce.

Delishious with 1/2 milk 1/2 white wine!

Never Fail Quiche

1) Saute' and drain:
4 to 6 slices bacon
1/2 med. onion or green onions
finely diced

2) grate: 2 cups cheese (cheddar, swiss or jack)

3) Put in blender approx 1 minute:
4 eggs
1/4 c. milk
half the grated cheese
1 - 10 oz can mushroom soup
1 tsp salt or seasoned salt

4) fill pastry shell with bacon and onion.
Add egg mixture and top with remaining
Cheese. Garnish with parsley.

Bake 425° for 35-45 minutes

Allow to stand 5 min. before cutting

Variations:
1/2-1 cup mushrooms
1 cup zucchini, grated
1 cup drained cooked spinach

Stone's Swedish Pancakes

guaranteed to keep your man contented

2⅔ c. milk

1½ c. flour

3 eggs } beat together

1 T butter

1 T sugar

¼ t salt } add & beat

spread batter thin on hot buttered skillet -brown and flip 'em

Jan Swanson

Youghurt Ebleskiver

500 g flour
1 T sugar
1 t salt
4 eggs
about 8 dl milk (or 5 dl yoghurt and 3 dl milk)
2 tsp natron (10 g)

Apple Walnut Bread

Ruth Walker

makes 1 loaf

Serves (large)

3 c. sifted flour (with half of it whole wheat)

3/4 c. sugar

3 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

2 cups diced pared apples

1/2 cups finely chopped walnuts

1 egg, 3/4 cup milk, 3 Tblsp. veg. shortening

Sift flour, sugar, baking powder, salt, and cinnamon together. Mix together egg, milk and shortening; add this mixture to dry ingredients. Mix in apples and nuts — it will be thick.

Pour in loaf pan or bundt pan. Bake 350° 50–55 min.

crust will be hard

It's delicious!

Banana Nut Bread

1 cup sugar

1/2 cup shortening

3 bananas mashed

1/2 teaspoon soda

2 eggs

1 cup nuts (more or less; or optional)

2 cups flour

vanilla (to taste: I like lots - 2 teaspoons or more)

Cream sugar and shortening.

Add bananas and soda; mixed together.

Add eggs and flour, alternately; then vanilla; and nuts.

Bake at 350°F. for about 1 hour, 15 minutes, or until toothpick stick through middle to bottom comes out clean.

Note: This may be made in 2 pans, one medium- and one small-sized.

Frosting for Banana Nut Bread

1 box powdered sugar

1 cube butter (the whole thing; don't cheat!)

2-3 teaspoons vanilla flavoring

(and/or any other flavoring you like; as ‘mandarino’)

Be sure butter is not chilled. Mix together, adding half and half (or milk or cream) until a good consistency for spreading.

(enough for 1 1/2 to 2 recipes)

Double Apple Muffins

1 cup flour

1 cup Whole Wheat flour

1/2 cup sugar

2 Tbs wheat germ

1 Tbs baking powder

1/4 t. nutmeg

1 cup (1 small) finely chopped, peeled, apple

1/2 cup raisins, if desired

1 cup apple juice

1/3 cup oil

1 egg, beaten

Heat oven to 400°. Line with paper baking cups or generously grease 12 muffin cups. Lightly spoon flour into measuring cups; level off. In large bowl combine all purpose flour, whole wheat flour, sugar, wheat germ, baking powder and nutmeg. Add apples and raisins. Stir in apple juice, oil and egg until moistened. Spoon batter into prepared muffin cups filling 3/4 full. Bake at 400°F. for 20 to 25 minutes or until golden brown. Immediately remove from pans. Serve warm. 12 to 14 muffins.

Eleanor's Banana Bran Muffins

2 1/3 c ww flour

1/2 c bran

1/2 t salt

3/4 t soda

1 T + 2/3 t sugar

1 c bananas

1 c milk

1 egg

1/4 c honey

1 T + 2 t butter

1/2 c raisins

15–20 min

400°

or microwave 3–4 min

Carrot Bread

Kathy Palcic

1 c. grated carrots

1 c. sugar

3/4 c. salad oil

2 eggs (well beaten)

1 t. vanilla

1 t. soda

1 t. cinnamon

1 1/2 c. flour

Bake in loaf pan, 1 hr 350°

Make Ahead - Oatmeal Bread

Peggy Akerson

2 loaves

2 pkgs dry yeast

1 1/2 cups boiling water

1 cup quick oats

1/3 cup light molasses

1/3 cup shortening

1 Tbsp. salt

3 cups whole wheat flour

3 1/2 cups white flour

2 slightly beaten eggs

(for a higher protein bread substitute 1 cup of rye flour for a cup of white or wheat flour and/or 1/2 cup soy flour for one/half of white or wheat)

Soften yeast in 1/2 cup warm water. In large bowl combine boiling water, oats, molasses, shortening & salt.

Stir in 2 cups of flour; beat; add eggs; beat.

Stir in yeast; beat.

Add remaining flour. Stir vigorously 10 min.

(May knead, but not necessary.) Cover, place in refrig. 2 hours or over night.

Shape into 2 loaves. Place in 8 1/2 × 2 1/2 pans.

Cover. Let rise 2 hours. Bake 375° 40 min.

Nebraska Bran Muffins

1. Mix & let stand — 3 cups bran flakes, 1 cup boiling water.

2. Beat in medium bowl & add to bran — 2 eggs, 1¼ cups sugar or 1 cup honey, 2 cups buttermilk, and ½ cup oil.

3. Sift together & fold into bran — 2 cups whole wheat flour plus ½ cup soy flour, 2½ tsp soda, ½ tsp salt.

Bake 375° for 15 min. in a greased muffin tin.

May be refrigerated in covered jars for weeks!

Pastry

1 egg
1 tsp vinegar
5 Tbsp cold water
mix in order

3 cups flour
1 tsp salt
1 cup lard

New Mexico Cornbread

2 eggs

3/4 cup milk

1/3 cup safflower oil

1 cup creamed corn

1 cup cornmeal

1 tsp salt

1/4 cup soy flour

1 tsp baking pwd

2 cups grated cheddar

1 4-oz diced chiles

beat eggs + all. Pour into 10" × 6".

Bake 400° 40–45 min.

Serve with salad for complete meal.

Whole Wheat Bread

Sue McGee

Serves 2 loaves

1 pkg dry active yeast

1/4 cup warm water

1 1/2 cups hot water

1/3 cup brown sugar

2 teaspoons salt

3 tablespoons shortening

2 cups whole wheat flour

3–3 1/4 cups sifted flour

Soften dry-active yeast in 1/4 cup warm water (110°). Combine hot water, sugar, salt and shortening; cool to lukewarm.

Stir in whole wheat flour and 1 cup of the white flour; beat well. Stir in softened yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead till smooth and satiny, 10–12 min.

Shape dough in a ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 1/2 hrs). Punch down. Cut into 2 portions; shape each in smooth ball. Cover and let rest 10 minutes.

Shape in loaves; place in greased 8 1/2 × 4 1/2 × 2 1/2 inch loaf dishes. Let rise till double (about 1 1/2 hours). Bake in moderate oven (375°) about 45 min. Cover loosely with foil last 20 min. if loaves brown too quickly.

Makes 2 loaves

Yeast Pizza Crust

1 packet dry yeast
1 cup warm water (105°)
1 t sugar
1 t salt
2 T oil
2 1/2 c flour

Beat vigorously 20 strokes. Spread in greased pan. Rest. Apply toppings. Bake 425° for 20-30 minutes.

2# flour all-purpose; 1 cake yeast; 1 t salt, oil; 1 cup warm water

Make a well in dry. add oil + yeast. Rubbing motion. Work into soft smooth dough. Add warm water as necessary until dough drips.

No lumps — Raise to double size. Cover pan. Blanket from draft. 90–160 min.

Anchovies — add oil into dough. Put in anchovie; work round. Oil hot (boil). Squeeze — fall into hot oil. Flip once. Brown bag to drain. May keep in oven hot.

Zucchini Bread

2 c. grated zucchini

3 eggs

1 c. oil

1 1/4 c. sugar

3/4 c. honey

3 tsp. vanilla

Sift together:

3 c. flour

1 tsp. salt

1 tsp. soda

2 tsp. baking powder

2 tsp. cinnamon

dash nutmeg

Mix together all. Add 1/2 c. raisins

1-2 c. chopped nuts

Bake in 2 greased and floured loaf pans. Bake at 350° for about 50 mins.

CRISPIX ARARE

¼ C light karo syrup

¼ C Sugar

½ Block margarine

¼ C salad oil

1 Tablespoon shoyu

Heat above mixture until sugar is dissolved.

Pour over 1 Box (12oz) Crispix cereal in large pan and mix well.

Sprinkle ½ cup of Furikake and mix well.

Spray Pam in Large Flat pan. Spread cereal mix.

Bake in 250° oven for 1 hour. Mix every 15 minutes.

Frosted Ribbon Loaf

serves 20

2 day-old unsliced loaves
butter
chicken salad spread
egg salad spread
24 oz softened cream cheese
2/3 cup milk
parsley

Slice sandwich loaves horizontally into
3 sections. Layer with egg and Chicken
fillings. Assemble. Frost. Chill

Frosting -

Beat cream cheese with milk until
fluffy. Frost wrap loosely and chill.
Each loaf makes 10 slices.

Chicken Salad Spread

1 boiled chicken, boned + minced
mayonnaise
chopped celery
sweet pickle relish

Egg Salad Spread

8 hard-cooked eggs, chopped
2/3 cup pimento-stuffed green olives,
chopped
4 T finely chopped green onions
4 T prepared mustard
1/2 cup mayonnaise

JoAnne's Roll-Ups

8 oz cr cheese
8 oz sour cream
4 oz chopped olives
4 oz diced green chilies
1 c grated cheese
1/2 c chopped gr onions
5 or 6 burrito size flour tortillas

Mix all ingredients of spread in bowl. Refrigerate. Spread on tortillas and roll. Wrap in foil. Refrigerate. Slice in 1/2 in slices.

taco sprinkles?
ranch dressing?
cheddar?
pimento?

Sesame Seed Nibbles (from some magazine)

3/4 c. sesame seeds
1 c. flour
1 tsp. salt
dash cayenne pepper or paprika
1/3 c. oleo or butter
2 T. ice water

Cut cold oleo into dry ingred., as for pie crust; add water to make dough.
Roll out to 1/8" thick & cut round or square. Bake on greased sheet 350° / 20 min.
Sprinkle with salt while still hot.

Love to all—
Joyce McGee.

Tofu-Nut Butter

12 oz drained tofu
6 T p-butter
1 T honey
2 t lemon juice
2 T red/barley miso or 1/2 t salt

Combine. Mash together with fork. Serve bread/crackers

Var: add 1/4 cup ea raisins, peanuts (or sunfl. seeds)

Tom's Tuna Tastys

1/3 cup mayo
1 tsp W-sauce
1/2 tsp prep mustard
1/8 tsp salt
dash Tabasco
1 (6 1/2 oz) can tuna, drained
1 cup shredded cheddar
2 T crumbled bleu ch.
1 (2 1/2 oz) jar sliced mushrooms
1 T finely chopd onion
10 slices wwht bread
1 egg, beaten
1/4 cup milk
1 T parmesan cheese
butter

Combine 1-5. Add Tuna, cheddar + bleu, mushrooms + onions
Make 5 sands, using wwht bread. In shallow
dish, combine egg, milk + P. cheese. Dip both
sides of sands in egg mixture + cook on
buttered (or non-stick) griddle set on med-low
heat; 2-3 min per side. Makes 5 sands.

Wheat Thins (whole wheat crackers)
from kitchen Joanne Anderson

1 1/3 cup whole wheat flour
1/2 cup white flour
1/4 cup sugar
1 tsp salt

Mix. Add 1/2 cup salad oil; mix well. Add 1/2 cup
boiling water; mix again. Take a small
ball; roll out on unfloured counter
top til transparent. Bake at 325
on ungreased cookie sheet - 6 to 8
minutes or til golden brown.

Yogurt

Heat one quart of non-instant powdered milk to boiling. Cool so you can just put your finger in the milk w/out burning it. Pour it into a jar w/ a good size TBS. of store bought plain yogurt. Screw top on tight and wrap a towel around it for insulation for eight hours. Refrigerate → eat w/ flavoring.

— Cheese — add one + 1/2 teaspoon salt to the milk at heating stage. after 8 hrs period, empty into jelly bag for another eight so it can drain. → eat.

California Tuna Plate

Serves 6

2 7 oz cans tuna
1 10 oz pkg frozen peas
1 cup chow mein noodles
1/2 cup toasted nuts
3/4 cup mayonnaise
1 Tbsp lemon juice
1/2 to 1 tsp curry pwd
1/8 tsp garlic salt

Drain tuna, cook and drain peas, combine
peas, celery & tuna, cover & chill. Combine
mayonnaise, lemon, curry & garlic - chill.
Add noodles to tuna & toss; add mayon-
naise, mix & toss again. Serve on
greens with nuts. For variety add
cocktail onions, sliced radishes, stuffed
olives or sliced green onions.

Carota Marinate

1/4 lb. carrots
1 small clove garlic, finely crushed and peeled
salt/pepper
1/4 tsp oregano
1 T red wine vinegar
oil to cover

Peel carrots, cut into 2" lengths, cook in boiling
salted water until firm/tender (10-12 min)

Drain, cut lengthwise; place in dish.
Bury garlic among carrots. Add salt and
pepper, oregano, vinegar, and cover with
oil. Refrigerate overnight. Serve at
room temperature

*Shrimp

Crab and Cucumber Sunomono

2 cukes
1 small can crab meat *
Grated lemon rind

Sauce: 2 T vinegar
1 T sugar
1 T mirin
1/4 t shoyu

Slice cukes thin. Mix w. crab. Mix sauce
and marinate for hour. Top w/ grated
lemon rind. * or substitute canned shrimp

Cranberry Soufflé Salad

This sweet-tart salad uses raspberry gelatin, orange
juice, cranberry sauce, and whipping cream—

2 1/2 cups orange juice
1 16-ounce can whole cranberry sauce
1 6-ounce package raspberry-
flavored gelatin
1 1/2 cups whipping cream

In saucepan combine 1 1/4 cups of the
orange juice, cranberry sauce, and
gelatin. Cook and stir over medium heat
till gelatin dissolves. Stir in remaining
orange juice. Transfer to Medium Mixing
Bowl. Apply Seal; chill till partially set
(consistency of unbeaten egg whites). In
Small Mixing Bowl beat whipping cream
to soft peaks; fold into gelatin mixture.
Apply Seal; refrigerate till mixture
mounds. Pour into the Jel-Ring® Mold.
Apply Seal; chill 4 to 6 hours or till set.

To unmold salad, immerse Mold into
warm water for 20 to 30 seconds. Do
not melt gelatin. Remove large Seal;
center an inverted serving plate over
Jel-Ring Mold. Holding tightly, invert
plate and Mold. Carefully lift off inner
Seal and Mold. Fill center of unmolded
salad with orange wedges and garnish
with orange leaves, if desired. Garnish
outer edge of salad with additional
whipped cream and cranberries, if
desired. Makes 8 to 10 servings.

Cucumber Sunomono

2 cukes

1 small mikan

Sauce:

2 T vinegar

1 T sugar

1 T mirin

1/4 t shoyu

Wash cucumber and chop off each end; Slice thin. Peel mikan & remove membrane and skin. Mix sauce. Add cuke & then mikan. Let stand 1 hr or so. Serve small bowls.

Eleanor's Curried Vege Salad

6 servings 164 cal (Vegies only)

1 1/2 # red potatoes unpeeled + diced
2 T butter or marg
2 c cauliflower flowerets (@8oz)
1 c cross-cut green beans (@4oz)
6 asparagus spears, cut in 1/2" slices (@1/2 pound)
1/4 c diced sweet green pepper
1/4 c diced " " red
(opt brocc, chicken, onions, etc.)

Curry Dressing

1/2 c plain yogurt
1 or 2 t grated lime (lemon) rind
1 - 1 1/2 T lime (lemon) juice
1 1/2 t curry pwd

Serve cold on lettuce (or warm!)

Island Pineapple for Barbeques

Select ripe pineapple. Quarter w/
peel. Cut into 8 segments.
Place in large pan, marinate w/
3 T honey. Marinate 1 hour, until
coated. Place skin side down over
hot coals (3-4" away) grill
15-20 min.

Marinated Vegetables

Recipe from the kitchen of Terri Griess

2/3 cp vinegar
2/3 cp olive or salad oil
1/4 cp chopped onion
2 cloves garlic, minced
1 tsp sugar
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
8 oz. fresh mushrooms, halved or qtrd.
1/2 cp pitted ripe olives, halved
1 sm head cauliflower
(or 2 bunches broccoli)
1 tsp salt
1/4 tsp pepper

Parboil the broccoli & cauliflower.
Drain.

In saucepan combine vinegar, oil, onion,
garlic, salt, sugar, basil, oregano & pepper.
Bring to boiling. Simmer uncovered 10 min.
Combine remaining ingredients in bowl. Pour
hot marinade over vegetables. Stir to coat.
Cover; chill several hours, stirring occasionally.
Drain before serving. Serve in lettuce-lined
bowl if desired.

Honey Dressing

1/4 cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon salt
1/3 cup vinegar
1/3 cup honey
1 tablespoon lemon juice
1/2 teaspoon grated onion
1 cup salad oil

In small mixer bowl, mix sugar, mustard, paprika, celery seed, and salt. Add vinegar, honey, lemon juice, and onion. Pour salad oil into mixture very slowly, beating constantly with rotary or electric beater. Makes about 2 cups. Serve with Midwinter Fruit Medley.

Midwinter Fruit Medley

1 1-pound can (2 cups) peach halves, drained
1 1-pound can (2 cups) pear halves, drained
1 8 3/4-ounce can (1 cup) pineapple tidbits, drained
Green grapes
1 11-ounce can (1 1/3 cups) mandarin orange sections, drained
2 bananas, sliced
Pitted dates, halved
1 recipe Honey Dressing

Arrange individual servings of peach and pear halves in lettuce cups. Fill centers and surround with remaining fruits. Pass Honey Dressing. Makes 6 servings.

Raspberry-Applesauce Salad

1 cup applesauce
1 pkg. (3 oz.) rasp. flav. gelatin
1 pkg. (10 oz.) frozen rasp. thawed

Heat applesauce just to boil. Add gelatin,
Mix well. Stir in berries. Pour into 8"
or 9" ring mold or indiv molds. Chill
until set. Serve w/ sour cream

6 servings

Red Hot Applesauce Salad

Marilyn Loeske

2 cups hot water
1 pkg. cinn red hots
} simmer until
dissolved

Add 2 pkg rasp flavor gelatin
Stir until dissolved
Add 4 cups applesauce
Pour into 2 qt ring mold or bowl
Chill until set

Small-Batch Veggie Pickles

1 qt white vinegar

1¾ cups sugar

¼ cup salt

2 tsp mustard seed

½ tsp fennel seed

½ tsp inst garlic

1 bay leaf

1½ pound head cauliflower (5 cups florets)

1½ pounds (3 lg) zucchini, unpared (¼" slices)

½ pound (3 lg) carrots, pared (¼" diag slices, 2 cups)

Bring vinegar salt sugar must fennel garlic & bay leaf quickly to a boil. Reduce heat and simmer covered 15 minutes.

Add cauliflower. Simmer covered until crisp-tender (4 min) remove. Add zucchini, simmer about 2 min. Remove. Add carrots, about 5 min. Pour carrots and liquid over other veggies. Cover & refrigerate.

Serve as hors d’oeuvres with picks or as pickle w/meat or fish.

Spaghetti Salad

1 lb. thin spaghetti
2 15 oz. cans stewed tomatoes (drained)
1/2 lb. fresh mushrooms sautéed in tomato juice
1 red onion thinly sliced
1 8 oz. bottle Italian dressing
1 pkg salad toppings with Cheese or add grated Cheese

Cook spaghetti until tender, drain, rinse.
Add remaining ingredients. Chill & serve.
If make the day before do not add salad
toppings until time to serve. Enjoy! Betty W.

Spinach and Fruit Salad
Janis Dorsey, Redeemer Ft. Lauderdale

1 10 oz. package fresh spinach
1 8 oz. can mandarin oranges
1 small can pineapple chunks
1 T. grated Bermuda onion
1/4 C. blanched slivered almonds

Dressing

1/3 cup sugar
1 t. salt
1 t. dry mustard
1 t paprika
1 C. oil
1/4 C. vinegar
1 T. grated onion
1 T. sesame or poppy seeds

Tofu Banana Salad

6 oz tofu, mashed
3 bananas, cut into rounds
1 T honey
4 lge. lettuce leaves
3/4 cup Tofu whipped Cream
3 T toasted wheat germ

Combine ingredients marked with curly brace. Spoon onto lettuce, top with whipped
cream, Sprinkle, serve Chilled

Baked Beef Stew
from Dianne Gummison

1# stewing meat (don’t brown first) (on bottom of pan)
3–4 carrots (good sized chunks) onion,
3 celery and 3 potatoes (med)

Dissolve 1 T. tapioca, 1 t sugar, and 1 t. salt in 3/4 c. tomato juice or V-8. Pour over contents in pan. Bake at 250° for 4 hours, covered. Cook rutabaga separately, if desired.

Beef Burgundy

Serves 4–6

Recipe from the kitchen of Ka Cotter (?)

1½ lbs round steak, cubed

1 pkg dry onion soup

1 can cream of mushroom soup

1 can mushrooms, drained

¾–1 cup dry red wine (Burgundy type wine)

Mix all in large covered pot & cook at 325° for 2½ hrs. oven.

Serve with rice or noodles.

I use Rice-a-Roni beef.

or

Substitute water for wine and stir in ½–1 cup sour cream just before serving. (More like stroganoff)

STROGANOFF (4 servings)

1 lb round steak, cut in thin strips
1/2 C chopped onion
2 T butter
1 (10 1/2 oz) can of mushroom soup
1/4 C water
1/2 C sour cream
1/2 t paprika
2 C cooked noodles

Brown steak in butter and onion.
Stir in soup, water, sour cream, and paprika.
Cover, cook on low heat 45 min., until tender.
Stir often.
Serve over noodles.

Curried Chicken Skillet

chicken parts/skinned/dredged [in] flour
3/4 tsp curry pwd
1/4 tsp salt
1/8 tsp pepper
marg.
1/4 C diced onion
inst chicken broth
2 T plain yogurt

Braise chicken & onion. Remove/reserve juices. Mix curry w/ yogurt. Cook with juices until thickened. Pour over chicken.

Easy Corn Soup

2 med. potatoes, peeled & diced
1 cup water
1 1/4 cup cream style corn
1 pt milk
1 T butter
salt & pepper

Boil potatoes in water until thick. Combine all
ingredients. Heat and serve.

Good Brown Stew

2 lb. boneless chuck, 1" cubes floured
5 cups hot water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 med. onion sliced
1 bay leaf
2 tsp salt
1 tsp sugar

Brown meat thoroughly
in 1–2 T butter, add
remaining ingred. &
simmer 2 hours

Add —

6 quartered carrots
8 small onions
3 peeled potatoes in 1/8ths

Cook about 30–60 min. Thicken liquid
for gravy. 6 servings.
May be served w/ dumplings.

Mexican Rice & Bean Soup

1 pound pork sausage links
1/2 cup chopped onion
1/3 cup chopped gr. pepper
1 clove garlic, minced
3 cups water
1 18 oz can tomato juice
(2 1/4 cups)
1 1 lb can kidney beans/drained
1/2 cup rice
1 tsp paprika
1/2-1 tsp chili pwd
1/2 tsp salt
dash pepper

Cut sausage bite-size;
brown lightly. Spoon off fat
leaving 2 T. Add vegies.
Cook til tender. Add
the rest. Simmer
covered 25-30 min
Stir occasionally. 6-8 serving

New England Boiled Dinner

3 lbs lean beef chuck roast
carrots (1 per serving)
2 tsp dehydrated onion
1 cabbage wedge
1/2 cup raw cauliflower or 3 oz potato (count 1 choice)

Place beef in dutch oven, cover with water. Bring to boil; reduce heat and simmer until tender.

(2–3 hours) Remove meat and refrigerate. Place broth in covered bowl and " overnight. Skim all fat from broth. For each serving:

Slice 4–6 ounces beef. Put into saucepan with 6 oz broth and sliced carrots (potatoes). Cook 15 min. Add other veggies. Cook until all is tender.

Count 1 beef
6 fluid broth, (1 something extra)
(1 choice)

PORK CHOPS

ONION - CHOPPED
BUTTER

SAUERKRAUT (del monte)
PORK CHOPS
CARAWAY SEED

Sauté onions in fry pan. Add
sauerkraut - mix. Add chops (cover
w/ kraut)
Sprinkle - 2 tsp. caraway
seed
Simmer until tender
(Better tasting after overnight in frig.)

Quick Chicken Stroganoff - (Loeligers)

500 gr Sasami, Cut up
3 T butter or marg
2 T finely chopped scallions
(1/2 t salt)
1 can (10 1/2 oz) mush soup
1 can (3 oz) mush sliced
1/2 c sour cream

Hot cooked noodles or rice

from More-with-less cookbook

Timeless Vegetable-Beef Soup (Serves 8–10)

Combine in a large kettle: 2–3 lbs. beef soup bones; 3 qts. water or stock; 1 1/2 t. salt; 1/4 t. pepper; 1 bay leaf. Cover and simmer 2–3 hours. Remove bones and strain fat if necessary. Cut off, chop, and reserve meat. Add 1/2 cup barley. Continue cooking 1/2 hour.

Add: 1 c. diced carrots; 1 c. diced potatoes; 1 c. peas or green beans; 1 c. diced celery and leaves; 1/2 c. chopped onion; 2 c. shredded cabbage; (2 c. cooked tomatoes); herbs and seasonings to taste; reserved meat. Cook just until vegetables are tender. Add any leftover vegetables available. Heat through. (Optional: chili sauce or chili powder to taste, or stir in 1/2 c. sour cream just before serving.)

Carp Boiled with Ginger

Recipe from: Mary Kay

1 1/2 lbs. (670 grams) carp. Rinse and cut into 4 pieces.

Combine in saucepan:
1 cup sake
1 1/2 cups water
2 tablespoons sliced fresh ginger root

Bring liq. to boil and add carp.
Reduce heat and simmer 20 min.
Add 5 T sugar
5 T shoyu
Continue simmering until sauce is slightly thick.
Garnish with fresh ginger root.

Mustard Sauce

1/4 cup condensed tomato soup
1/4 cup prepared mustard
1/8 cup vinegar
1/4 cup sugar
1/4 cup butter
1 1/2 beaten egg yolks

Cook in double
boiler until
thick.

8-9 lb ham about 2 1/2 hrs

1/2 cup brown sugar 1/2 tsp dry mustard
2 T fruit juice

mix mustard with brn sugar and fruit juice
for glaze

Kitsune Donburi

4 servings

1 cup water, stock, or dashi
3 T shoyu
1 1/2 T honey
1 T mirin
4 oz tofu cutlets, burgers, or pouches cut into
1/2" strips
1 cup (brown) rice, cooked
dash of Sansho pepper
sliced onions

Combine sauce ingredients in saucepan, bring to
a boil. Add tofu and simmer for 5 minutes.
Add onions and simmer 2 min more.

Divide cooked rice among 4 bowls. Pour
hot broth & tofu over. Season with the pepper.

If desired top with nori or Sweet Vinegared Ginger-
root slivers.

Korean Cod

Recipe from: Mary Kay

4 slices Cod (or whitefish) - Salt lightly

Toast in a heavy frying pan:
4 T white goma

Shake the pan until the seeds begin to
jump. Crush seeds. Prepare marinade
by combining seeds w/
4 T Sake or dry sherry
2½ T soy sauce
1 in. Ginger grated

Marinate fish 1-2 hrs.

Pat off excess marinade and
dredge in: 1/2c flour
Heat 2-3 cups
oil for frying:
And deep fry until golden brown.

Pork and Tofu

1/2 lb lean pork
1 T soy sauce
1/2 tsp sugar
1 tsp flour
1 green onion, chpd
2 sq tofu
1 T salad oil
1 t salt
1 dash chili pwd

Chop or grind pork and mix w/:
1 T soy sauce
1/2 tsp sugar
1 tsp flour

Put half oil into frypan and
when hot fry the tofu in
2" x 1" x 1/4" slices until golden
brn on both sides. Remove &
keep warm. Add remaining
oil & pork mixture and fry until
nearly done. Add cooked tofu
and the rest. Cook about 5
min. Serve Hot.

Scallops Kabobs
MaryKa

Thaw and rinse scallops — 16 (fresh or frozen)

Melt 4 T butter
add 2 cloves garlic/crushed
salt & pepper

Remove from heat and add scallops into the seasoned butter.

Cut & wash:
16 one-inch naganegi
16 pieces green pepper
16 mushroom caps
16 chunks pineapple

Broil about 10 min. 4 inches from flame until scallops are golden and other ingredients are cooked. Turn once during cooking and baste with garlic butter.

Sizzens

Recipe from the kitchen of Lynne Johannsen

Bread:

1 cup milk

1 Tbsp. shortening

2 Tbsp water

3 cups flour

1 Tbsp. sugar

1 tsp. salt

1 pkg. activated dry yeast

Mix 1/3 flour & other dry ingredients.

Heat liquid until warm (shortening just melted). Add to dry ingredients. Beat at med. speed 2 min. Add 1/2 cup flour. Beat at high speed 2 min. Fold in the rest of the flour.

Knead, rise. - For bread - knead, put in greased loaf pan, rise. Bake 400° for 45 min. to 1 hr.

For Sizzens - knead second time. Cut into 12.

Fold over hamburger ball with minced onions & salt. Put on cookie sheet. Bake 400° 25 min. to 1/2 hr.

Variations:

- Combine ground hamburger & pork

- Add dill

- Add cheese

- Spread beat egg on top & sprinkle with sesame seeds

- Whatever...

Swedish Meatballs

1# gr. beef
1/2# gr pork
1/2 c minced onion
3/4 cup dry breadcrumbs
1 T snipped parsley
2 tsp salt
1/8 tsp pepper
1 tsp W sauce
1 egg
1/2 cup milk
1/4 cup salad oil
1/4 cup flour
1 tsp pap.
1/2 tsp salt
1/8 tsp pepper
2 cups water
3/4 cup sour cream

Mix thoroughly meats, onion, crumbs, parsley, salt & pep.,
W sauce, egg, milk — refrigerate 2 hrs. Shape. Brn in oil.
Blend flour, pap., salt & pepper into oil in skillet. Roux. Water,
cook as cream sauce. Reduce heat. Add Sour Cream. Add meatballs. Heat.

Yakitori

400g chicken livers
4 naganegi
8 med. shiitake
16 skewers

1/4 C Shoyu
3 T sake
2 T sugar

1. Skewer
2. dip
3. broil
4. redip
5. Serve

Adele’s Rice Dish

1 lb. ground beef
1 pkg. Lipton noodle soup
1 onion
3 stalks celery
1/2 C. dry rice
2 C. boiling water

Fry onion, meat & celery. Add rice & soup to boiling water. Add to top mixture. Bake 1 hour; stir occasionally.

Applesauce Sweet Potatoes

1 can sweet potatoes drained (17 oz)
1/2 tsp salt
1 can (8 oz) applesauce
1/3 cup brown sugar
1/2 tsp cinnamon
3 Tblsp chopped nuts
2 Tblsp butter

Bake 45 min. at 375°

6 servings

Bean ’n Rice Loaf

3 eggs
1/4 cup powdered milk
1/4 cup minced onion
2 cups cooked genmai
1/4 cup minced celery
1 med tomato diced
2 cups cooked soybeans, chopped
1 tsp salt
1 Tbsp soy sauce
1 tsp paprika
1/2 tsp white pepper

Beat eggs in a mixing bowl; add vegetables & seasonings. Stir in milk. Mix in brn rice & beans. Put mixture into buttered loaf pan & bake 20–30 min 350°.

Serves 4–5.

Broccoli Casserole

1/96

Sue McConnell

1/4 # Ritz Crackers (crumbed)
1/4 # margarine (1 stick)
1/4 # Velveeta Cheese (diced)
2 pkgs frozen chopped broccoli (cooked)

Melt margarine + mix w/cracker crumbs
Place 1/3 mixture in deep casserole
Add a layer of cooked broccoli (1/2)

Add a layer of cheese (1/2)

(Repeat)

Add last 1/3 of crumb mixture

Bake 30 min. @ 350°

Carrot Casserole

Julie Jolivette
Serves 6

4 cups sliced carrots
1 cup velveta, diced
1/2 stick margarine

Cook sliced carrots in
small amount of salted
water for 5 min.
Carrots should still
be crisp. Melt margarine
in casserole - add
carrots. Put cheese over
carrots and top with
potato chip crumbs.

Bake uncovered 30-40
min. 350°

Can put onion in
also.

Cheese Souffle

1/2 lb grated Jack cheese
Layered in 1 - 7 oz. can diced chilis

Blend:
2 eggs, 1/3 c flour, 1 c milk, S + P
Pour over above
Bake in greased casserole
350-375° 1 Hour +
Test for custard.

Cheese Souffle

1 cup grated cheese (sharp)
1 cup Thick Cream Sauce
3 egg yolks well beaten
1/4 tsp cream of tartar
3 egg whites

Heat oven 350°. Blend cheese into sauce, gradually stir into egg yolks. Add cream of tartar to whites, beat till stiff.

Pour into 1 1/2 qt baking dish (ungreased) — make groove w/ spoon 1" from edge. Bake in pan of hot water 1" deep
50-60 min.

4 servings

Serve w Vegies, Mushroom Sauce

Cheesy Broccoli Bake

1 10-oz pkg frozen broccoli
1 10 3/4 oz can cheddar cheese soup
1 cup chopped cooked ham, or chicken, or turkey
1 cup cooked rice
1/2 cup sour cream
1/2 cup buttered bread crumbs

Cook broccoli until barely tender; drain well. Stir soup & sour cream together. Add remaining ingredients. Put in 1 1/2 qt dish. Sprinkle w/ bread crumbs. Bake 350° for 30–35 minutes.

Serves 4–6.

Chicken & Asparagus Casserole
Terri Griess

2 chicken breasts, boned, skinned and cut into pieces 2 x 4 3/4" (sasami)
(1 1/2 tsp msg)
1/4 tsp pepper
1/2 c corn oil
2 10-oz pkgs frozen asparagus (or equivalent)
1 #10 can condensed cream of chicken soup
1/2 c. mayonnaise
1 tsp lemon juice
1/2 tsp curry pwd
1 cup sharp shredded cheddar cheese

Sprinkle chicken w. spices. Pour oil into fry pan & saute
chicken until opaque; drain on paper.

Cook aspar. Drain. Line 9x9x2" pan with aspar.
Cover w/ chicken. Mix soup mayo lemon & curry;
pour over chicken & aspar. Sprinkle w/ cheese.
Cover w/ foil. Bake 375 - 30 min. Serves 4.

Frankfurter Supper Dish

6 frankfurters
1 pkg frozen green beans (10 oz)
1 1/2 cups Cream Sauce
1/2 tsp. Worcestershire Sauce
1/4 cup grated sharp cheese
1/2 cup buttered bread crumbs.

Heat oven 375°. Cook franks, cut into 1".
Cook beans 1/2 time. Add Wors. to cream
sauce. Combine ingred. Pour into greased
dish. Sprinkle w/ cheese & breadcrumbs.
bake 30 min.

6 servings

Hardy's
Lite and Hearty's

2 med eggplant
1 cup coarse bread crumbs
2 tsp ketchup
1 tsp salt
1/2 c chopped onion
2 t melted marg
1 can cr mush soup (diluted)
1/2 cup additional buttered crumbs

Pare + cube eggplant. Simmer uncovered
until tender Drain thoroughly. Mix
with [ ]. Top w. crumbs. Bake
350° until firm + brown. 6-8