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Apples—Cooked in Butter and Sugar Arkansas Recipe - Jello Dessert Blue Igloo BARS (Fast Dessert) Butter-Scotch – Chocolate Chip Cookies Franklin School Butter Cookies Fudge-Filled Peanut Butter Bars Strawberry-Blueberry Compote in Red Wine Syrup Strawberry Cream Cheese Jell-O Bread
Main Dishes Chicken, Corn and Cheese Mini Pies Mexican Chicken Casserole – King Ranch Style My Grandma’s Chicken Casserole Sesame-Ginger *Scallops and Noodles South Beach Chicken with Almonds SIDE Dishes Soup
DRINKS
Sue Mellema 2 sticks oleo 3 6 ounce pkg. chocolate chips 2 cups nuts 1 8 oz. jar marshmallow crème 2 teaspoons vanilla 4 ½ cups sugar 1 13 oz. can evaporated milk
Put butter, chips, nuts, marshmallow crème and vanilla in large electric mixing bowl. In large saucepan, put sugar and milk. Cook and stir constantly. Bring to a boil for 10 minutes. Pour in bowl over other ingredients and beat until well mixed and slightly thickened (a good half hour). Pour into greased (buttered) pans 1 inch thick. (I used one 9 x 13 pan and one 8 x 8 pan). Let cool 3 hours before cutting. Keep in refrigerator.
Sue Mellema ½ pound oleo 2 cups peanut butter 1 ½ pound powdered sugar (or 1 pound) Melt oleo and blend in other ingredients well. Press into ungreased cookie sheet.
2 large Hershey bars ¾ cup oleo Melt together well and spread over peanut butter mixture. Cut into small squares and individually wrap.
Mary Jane Cook 2 cups flour ¼ cup sugar 3 tsp. baking powder ½ tsp. salt ½ cup nuts 1 egg well beaten 1 cup milk 2 Tablespoons vegetable shortening, melted
Stir together the dry ingredients into a mixing bowl and add chopped nuts. Combine egg, milk, and shortening. Add to dry ingredients and mix only enough to combine. Pour into a greased loaf pan and bake at 350° for about 45 minutes.
Helen Carlson 2 pkg. instant Pistachio pudding 2 pkg. lady fingers 1 1oz. carton whipping topping 3 cups milk ½ cup chopped nuts
Prepare pudding according to directions on package, using only 3 cups of milk for the two packages of pudding. Mix together. Fold in ½ of the topping. Split lady fingers. Put one layer on bottom of 9 x 13 pan. Cover with half of mixture. Put other layer of lady fingers on top. Cover all with rest of whipped topping. Put nuts on the top. Refrigerate for a t least 12 hours. Will keep for several days.
Sue Mellema 1/3 cup shortening (margarine preferred) ¼ cup brown sugar ½ cup peanut butter 1 Tablespoon Vanilla 2 eggs 1 cup flour ½ teaspoon salt 1 teaspoon baking powder 1 can angel flake coconut Cream shortening, peanut butter, and sugar until light in color. Add eggs, vanilla and beat. Add flour, salt and baking powder. Fold in coconut. Spread into greased pan about 9 x 13 inches. Bake about 25 minutes at 350°. Frost if desired by using 1 cup powdered sugar, 2 tablespoons butter, and 2 Tablespoons cream (or milk). Sprinkle with chopped nuts.
Sue Mellema 5 pounds devained (Vanex) Jumbo Shrimp 1 qt. beer 2 T. salt 2 T. chopped onion 2 T. celery seeds 2 T. dry mustard 2 T. prepared mustard 2 T. pepper corns Wash shrimp. Drop into boiling beer and other ingredients 8 to 10 minutes after beer comes to boil. Sauce: 1 large Philadelphia cream cheese 2 T. horseradish (grated) 1 T. Worcestershire sauce 1 T. finely chopped onion ½ t. salt Thin with milk until the right consistency for a sauce. Serve with Garlic Bread.
Helen Carlson 1 cup butter (or half butter and half oleo) 4 T. sugar 1 t. vanilla 1 ½ cups sifted flour
Mix and make into small balls. Dip the bottom of a small glass into water and press down. Bake about 13 minutes at 300°.
Mary Jane Cook 4 ¼ cup sugar 2 qts. Water Boil together for 10 minutes. 1 T. whole cloves 6 sticks cinnamon 3 T. candied ginger Add to the sugar and water mixture. Cover, let stand 1 hour in a warm place. The spices may be placed in a bag or you can strain the whole thing and then add: 2 qts. Orange juice (2 cans, frozen) 2 cups lemon juice (1 can, frozen) 1 gal. Cider Bring all of this to boiling point and serve. It makes 2 gallons and is a good drink on cold evenings after caroling.
Dorothy Waidelich 3 eggs 1 T. melted butter 1 t. salt 2 cups plus 2 T. sifted all-purpose flour
Combine eggs, and salt. Beat until foamy. Add butter and flour; mix into a stiff dough. Divide dough into two portions. Round up each into a ball. Roll out on lightly floured cloth-covered board or between sheets of sawed paper into paper thin sheets. Let dry slightly, then fold over into a roll and cut into ¼ inch slices. Toss them apart. (Dry thoroughly if to be stored and store in air tight containers.) Cook in rapidly boiling salted water until tender. Drain and serve with melted butter and poppy seeds sprinkled over the top. Yield: 6-8 servings. If desired, cook the noodles in boiling chicken or beef broth instead of the boiling water.
Dorothy Waidelich 2 cups flour ½ t. soda ¾ t. salt Sift the above ingredients and add last. Cream together: ½ cup butter or oleo 1 cup sugar Add 1 egg and 1 t. vanilla. Mix thoroughly. Then cream until fluffy. Blend in 2 Tablespoons milk. Gradually add dry ingredients and stir until smooth. Drop by teaspoons on greased cookie sheet and press with fork. Bake at 400° about 10 to 11 minutes. Yield: about 2 dozen cookies. For variety: you may sprinkle cookies with cinnamon and sugar before baking.
Sue Mellema 2 (10 oz.) pkg. frozen broccoli 1 cup Velveeta cheese, grated 1 can cream of mushroom soup 2/3 cup evaporated milk 1 or 2 cans onion rings
Precook broccoli. Place in casserole dish. Combine cheese, soup and evaporated milk in saucepan. Cook until cheese melts. Pour over broccoli. Bake in 350° oven for 25 minutes. Top with onion rings.
Dorothy Waidelich Dissolve 1 packet yeast in ¼ cup lukewarm water. Combine ½ cup of boiling water with 2 Tablespoons Crisco, ¼ cup sugar, and 1 ½ teaspoon salt. Cool to lukewarm by adding ½ cup milk. Blend in 1 egg and 1 teaspoon nutmeg and dissolved yeast. Mix well.
Gradually add 3 ¾ cup flour (sifted). Mix to a soft dough. Place in greased bowl. Cover and refrigerate 2 to 3 hours. Roll out on floured board to ¼-inch thickness. Cut into strips or rounds with doughnut cutter. Let rise until double in bulk.
Fry in hot fat 375 degrees about 2 minutes on each side. Flour board slightly after cutting to avoid sticking. Sugar or frost doughnuts if desired.
Mary Jane Cook 6 hard-boiled eggs 2/3 cup flaked tuna 2 tsp. prepare mustard 1 tsp. Worcestershire sauce 2 tsp. lemon juice ½ cup sour cream Salt and pepper to taste Boil eggs. Cut eggs in half and remove yolks. Crumble yolks well with fork and mix with remaining ingredients. For a firmer filling, use less sour cream. Chill and wrap each half in plastic wrap or foil. Instead of tuna, 2/3 cup chopped cheddar cheese, chopped shrimp or cooked, crumbled bacon may be substituted. If making a variety of fillings, mark each with a different garnish, such as parsley for tuna and black olive for cheese.
Luaine Houston 8 oz. sharp cheese 8 oz. cream cheese 1 Tablespoon Green pepper 1 T. pimento 2 T. Worcestershire sauce 1 T. onion 1 T. lemon juice
Grate sharp cheese, pepper, onion and pimento. Then add softened cream cheese, sauce and lemon juice. Mix well with fork. Form into two balls and chill. Then roll in ground walnuts or pecans. Chill again or freeze.
Mary Jane Cook 2 pkg. (8 ox size) cream cheese, softened 2 cups finely chopped pecans 2 T. minced onion 1 can (8 ½) oz.) Crushed pineapple 21/4 cup finely chopped green pepper ‘1 T. seasoned salt Pimento slices
In medium bowl, beat cream cheese with fork until smooth. Drain pineapple and gradually stir in along with 1 dup pecans, green pepper, onion and salt. Mold into a football shape and roll in remaining nuts. Use pimento slices to make football “laces.” Wrap and refrigerate several hours until well-chilled. For picnicking, keep cool in an insulated container. Serve with crackers.
1 lb. Cranberries 1 large or small orange ¾ cup sugar
Wash cranberries. Cut oranges in sections leaving peel on. Put oranges and cranberries through meat grinder. Mix with sugar. Store in refrigerator until used.
Helen Babcock 1 pound ground ham 1 ½ pounds ground lean pork steak 1/8n teaspoon pepper 2 eggs 1 Cup milk 1 cup cracker crumbs
Shape into long loaf in shallow pan. Bake 2 hours at 275 degrees basting regularly with the following which has been cooked before mixing loaf: 1 ½ cups brown sugar 1 Tablespoon mustard (dry) ½ cup vinegar ½ cup water
Cook these ingredients to syrup consistency.
Bertha Rhoades 1 ½ lb. ground beef 4 or 5 stalks of celery (cut up) 4 carrots (ground) 1 onion (chopped) 1 egg 1 cup bread crumbs 1 ½ cups milk Mix all of the above together. Place in a loaf pan. Bake in a moderate oven 1 ¼ hours.
Mary Jane Cook 6 medium zucchini sliced 1-3 inch thick 3 Tbs. Oil 3 T. butter or margarine Salt and pepper to taste
¼ cup buttered toasted bread crumbs 1 ½ cups Marinara sauce ½ cup diced mozzarella cheese
In a large skillet sauté zucchini in hot oil and butter until lightly browned. Arrange zucchini, slightly overlapping, in 13 x 9 x 2 inch baking dish. Sprinkle generously with salt and pepper, then with bread crumbs. Cover with sauce: Dot with cheese. Bake in 375° oven 15 minutes or until it melts. Makes 4 servings.
Mary Jane Cook 1 lb. extra sharp cheddar cheese, longhorn style ¼ cup milk ½ cup mayonnaise (not salad dressing) 5 T. horseradish (to taste) ¼ tsp. garlic salt ¼ tsp. onion salt 1 ½ T. Worcestershire sauce
Put milk and mayonnaise in the blender and blend. Cut cheese in small chunks and add as blending. Add spices and blend well. You can add more liquid if needed. Mixture should pour out of the blender, but will set up as chilled.
Butter-Scotch – Chocolate Chip Cookies Helen Carlson Mix 1 cup ground graham crackers and 1 stick soft oleo. Pack into bottom of 9 x 13 pan. Sprinkle over this: 1 6 oz. pkg. butterscotch chips 1 6 oz. pkg. chocolate chips 1 cup coconut 1 cup chopped nuts Spread over this 1 5 oz. can Eagle Brand Milk. Bake 35 minutes at 350°.
Alice Benson 1 cup butter 1 ½ cups all-purpose flour ½ cup dairy sour cream ¾ cup shredded Parmesan cheese
Cut butter into flour thoroughly. Blend in sour cream. Divide dough into 4 equal parts; wrap each part and chill at least 8 hours.
Heat oven to 350°. On well-floured cloth-covered board, roll each part of pastry into rectangle, 12 x 6 inches. Sprinkle with 2 tablespoons of the cheese. Fold ends to meet in center. Fold in half lengthwise (as if you were closing a book). Flatten lightly; fold again lengthwise.
On the folded edge, cut 3/16 inch slices. Place on un-greased baking sheet; bring the ends together to form a fan. Bake 20 to 25 minutes. Makes about 4 dozen appetizers.
Mary Jane Cook 1 cup salad oil 1 cup white sugar 1 cup packed brown sugar 1 tsp. vanilla 1 cup coarsely shredded unpeeled zucchini 3 eggs 2 ½ cups flour 2 tsp. baking soda 2 tsp. salt ½ tsp. baking powder 1 cup chopped nuts or 1 cup raisins
In a large bowl, stir together, flour sugar, salt, baking powder, soda, zucchini, and nuts. In another bowl, beat eggs, oil and vanilla. Pour over flour mixture. Stir until moistened. Turn into greased 9 x 5 x 3 pan. Bake at 350° for 1 hour. Cool in pan 10 minutes. Invert on rack and cool completely.
Note: To freeze grated zucchini for making zucchini bread, blanch in boiling water until it becomes translucent. This should take no more that 2 minutes. Cool promptly in cold water and drain. Pack into containers, leaving head space. Seal and freeze.
Dorothy Waidelich 2 ½ C. sifted flour 1 tsp. Salt ½ tsp baking powder ½ tsp. Soda 2 eggs1 tsp. Vanilla 1/2 C. coconut (optional) ¼ C. milk ½ C. Crisco (or spry) ½ C. oleo 1 C. granulated sugar 1 C. brown sugar (packed) 2 C. uncooked oats 1 (6 oz. Pkg.) chocolate chips Cream Crisco, oleo, and sugar. Add eggs and beat until fluffy. Stir in milk and vanilla. Add the flour, salt, soda and baking powder. Mix well. Add oats and chocolate chips. Drop by teaspoons onto greased cookie sheet, Flatten and bake at 350 degrees for 14-15 minutes.
Helen Babcock 2 packages dry yeast1 Tablespoon sugar ¼ cup water 1 cup scalded milk ½ cup sugar ½ cup shortening 1 ¼ teaspoons salt 3 eggs slightly beaten 4 ½ cups sifted flour Combine yeast, sugar, water. Add sugar, salt and shortening to milk. Add beaten eggs and yeast mix to milk. Add flour and mix thoroughly. Place in greased bowl; brush with shortening. Then set in refrigerator for 2 hours. Roll out like pie crust: DIVIDE INTO 8 portions. Each of these portions will cut into 4 rolls. Butter each of the 32 rolls. Allow to rise for 1 ½ hours. Bake at 375 degrees 12 to 15 minutes.
Maxine Lockhart ¾ cup plus 2 T. spry (shortening) ¼ cup boiling water 1 T. milk Mix with a fork. Add 2 ¼ cups flour (doesn’t have to be sifted) and 1 t. salt. Mix. Stir, shape into a ball.
Barb Cove 2 cups graham cracker crumbs 1 stick oleo or butter, melted Pat into a 13 x 9 pan. In a bowl: 2 cups powdered sugar 2 eggs 2 sticks soft oleo or butter
Beat no less than 15 minutes with electric beater. Spread over graham cracker crumbs.
Top with: 4 large bananas sliced 1 large can crushed pineapple, well drained Small tub of Cool Whip Sprinkle with maraschino cherries cut in half, and coarsely chopped nuts. Refrigerate overnight.
Karen Pruim 1 12 oz. Pkg. Chocolate chips ½ cup butter ½ cup chopped nuts 6 cups colored marshmallows
Melt chocolate and butter over low heat. Let cool. Add nuts and marshmallows. Divide into thirds on waxed paper. Bring ends of waxed paper up and fold. Refrigerate.
Mary Jane Cook 2 C. whole bran 2 C. sour or buttermilk (you may use 2 T. vinegar to sweet milk to make it sour) 1 C. sugar 2 T. Molasses 1 C. Raisins (seedless) Mix. Don’t stir anymore than necessary. Add: 2 C. white flour 1 t. salt 2 t. soda Nutmeats, if desired Using cans put into 3 cans 2/3 full. Bake in a 325 degree oven for 1 hour or until toothpick comes out clean.
Sue Mellema 2 ½ C. water (cold) 1 ½ C. sugar 5 Tablespoons corn starch Cook the above ingredients together until thick. Add: 2 3-oz. Packages strawberry Jell-O. Let set until cold. Fold in 5 C. sliced fresh strawberries. Spoon into baked pie shells. Top with whipped cream. (Cream can be spread on shell before filling.
New Orleans Pecan Pie Dorothy Waidelich 1 Tb. Butter 1 C. brown sugar 1 C. corn syrup (red label) 3 eggs, well beaten Pinch of salt 1 C. chopped pecans (you can use less)
Mix butter, sugar and syrup. Combine eggs, salt and pecans; add the syrup mixture. Line a 9-inch pie dish with pastry. Pour filling into pastry shell. Bake at 350 degrees 40-45 minutes.
Dorothy Waidelich 8 sliced peaches (fresh, canned or frozen may be used) 1 tsp. Lemon juice 1 C. sifted all-purpose flour 1 C. brown sugar 1/8 tsp. Salt ¼ C. butter or oleo
Arrange sliced peaches in a buttered baking dish (8x8x2). Sprinkle lemon juice over the top of peaches. Blend flour, brown sugar and salt. Cut in the butter until the consistency of coarse meal. Sprinkle crumb mixture over the top of the peaches. Bake in moderately hot oven (375 degrees) for 30 minutes.
Serve with ice cream or topped with whipped cream. Serves 6.
Kathleen Kelso 16-20 servings 1 cup flour 1/2 cup quick cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine
Combine until crumbly. Press into 9 x 13 x 2" greased pan. Bake at 350 for 20 minutes.
Filling 30 ounce pumpkin 24 ounce evaporated milk 4 eggs 1 1/2 cup sugar 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon ground cloves 1 teaspoon salt Beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
Topping 1/2 cup packed brown sugar 1/2 cup chopped pecans
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