COPYRIGHT

2004 Tom DeGraziano All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written permission of the author.

Note for Librarians: A catalog of this book is available from Library and Archives Canada at www.collectionscanada.ca/amicus/ index-e.html ISBN 1-4122-0084-9
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Dedication...
This Cookbook is dedicated to my loving mother, Finally Mother ended up in New York City in the 1930s and 40s. In New York City, at a dance one night, she met and later married my father,

- Mary Harrison DeGraziano Mary Harrison DeGraziano collected these recipes over her entire lifetime from a multitude of loving friends and family. A history of her life and her many friendships can be found in these recipes.

- Peter Frank DeGraziano When I was young, we moved from Brooklyn, New York to Berwick, PA, near Mothers family. Here I grew up.

Mom had to stop school in the seventh grade, leaving home and working elsewhere to earn and send money back to a large family.
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Twelve years later, my parents moved to Goshen, IN, then Chicago IL, Toms River, NJ, Westchester, NY and nally back to

Berwick, PA where Mother lived until her passing.

Everywhere mother went, people greeted her as a lifelong friend. She understood people, human needs and dynamics better than most, and people everywhere just ocked to her.

All along the way mother made many wonderful friends as she collected recipes. Mom often just looked at a recipe with a faraway gaze, recalling warm golden memories of so many deep and special friendships.

I never heard her judge another person.

Thank You, Mother, for all your love, guidance, advice, understanding and Now I realize that Mother spent her life not only collecting and preparing these recipes, but, even more importantly, collecting & cherishing her friends. These recipes served to bookmark memories of her many valued friendships. ... friendship.

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Acknowledgements
Mother gathered many truly extraordinary recipes throughout her lifetime, and proudly prepared these with her own two hands, as did most other women of her generation. In mothers time, having store-bought food in the house was an absolute insult. That dance lasted over fty years. Thank you, Dad, for encouraging me to compile and publish these recipes.

To my father, Peter Frank DeGraziano, who asked my mother for a dance one night in long-ago 1940s Brooklyn, N.Y.

Endless love and thanks to my wife, Melody, who gave guidance and praise when it was deserved, honest suggestion as needed, and constant support, as always. I love you.

To my sister, Dr. Janice DeGraziano and to Linda Middlestadt for several recipes. Special thanks to my mother-in law, Margaret Peach, for her editing and bubbling enthusiasm. To ClipArt.com for providing artwork at a price I could afford.

To our many friends and family members who endured rough copy versions of this book and provided invaluable suggestions. To Mothers many extraordinary friends with whom she traded recipes and shared her life.

Harrison DeGraziano. I want them to remember and to take pride in our family and the meals that fed us as immigrants to the United States, ...to remember what we were, how we looked and lived, what we stood for, where we came from and how we struggled and overcame, for those are their beginnings too. We sacriced yesterday for their opportunities today.

To all these folks, to mothers family and her many friends, I thank you and I love you. I am fortunate to have shared this time on earth with you.

To my son, Dr. Peter DeGraziano, who is an inspiration. To Dr. Diep DeGraziano, his wife and children, Emma Rose- and Peter

Introduction...
These recipes! were tested and improved in the kitchens of my mother, her mother, good friends and family over generations. As did so many others, our family proudly fought World Wars for our new country. And as we prospered and built new lives in America, these were! the recipes that fueled our! bodies and spirits.

After long hard days of laboring in the mines, at the factories and on the farms, we gathered in the evenings not only to the love of God, family and friends, but to these wonderful foods.
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Today we might substitute equal amounts of applesauce for butter/ oil in cakes, egg whites for whole eggs, and skim milk for whole

milk. Cakes prepared with these substitutions take slightly less time to bake. However the recipes herein are! the historic originals with! no such substitutions.

Now Enjoy...

Todays immigrants are contributing their own cookbooks, adding their deliciously unique recipes to our American Cooking Culture.! Thank You.

These are foods that blessed the tables of my family long before a chicken in every pot became! a reality in America.

Bread-Based Recipes...

Banek or Bulki
Oh, how my s!mach aches for Mom"s Banek. It"s #e closest #ing ! heaven for cheese lovers.
2 egg yolks! 1/2 tsp salt! 1 pkg yeast! 2 tbsps warm water 5 cups our 2 or 3 onions, cut and fried in butter 1 stick margarine 1 1/2 cup milk 1/4 cup sugar Place lling in middle. Top with second layer of dough. Brush with eggs and fried onions again. Bake @ 350 degrees until golden brown.

Mix, roll out & cut into squares. Brush with egg, let rise for 15 minutes. Punch down, let it rise again. Roll out two layers. Fill with favorite lling, like mashed potatoes with cheddar or golden fried onions.
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Braided Holiday Bread

1 1/2 cups milk! 1/4 cup sugar! 1/2 cup margarine 1/2 cup warm water 2 packages dry yeast Turn on board and divide in half. Divide each half into 3 parts. Braid, seal ends and bake @ 350 degrees until light brown. Turn out dough onto board & our with remaining 1/2 cup our. Knead until smooth. Let rise for 1 1/2 hours.

In saucepan heat milk until warm. Add & heat sugar & 1/2 cup butter until melted. Sprinkle yeast over water in large bowl of your mixer, stirring until dissolved. Stir in milk. Add 2 eggs and 3 cups our. Beat with spoon, mixing until smooth. Gradually add 3 more cups our. Knead by hand until smooth.

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Cheese Pockets
Addic$on is a real possibili%...
! Crumble yeast into warm milk and let stand a few minutes. Beat sugar, yolks, salt together in a bowl until lemon colored. Add yeast & milk mixture. Heat the cream until warm. ! 2 fourteen oz packages dry pot cheese! 2 cups sugar! 4 tbsp butter! 3 egg yolks! 4 tbsp our ! Mix cheese, sugar, egg yolks & our together. Bring to boil in double boiler, DOUGH: Melt the butter slowly. Pour it into the dough & knead again for 15 minutes or until very smooth. Place dough away from draft. Cover & let rise until it doubles, about 1 1/2 hours.

CHEESE FILLING:

Add the cream and the our alternately to the egg yolk mixture, kneading with hands until liquid is completely absorbed. Continue to knead for at least 12 minutes more.

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stirring constantly until very thick. Remove from heat, add butter & cool before lling pastry.

...DOUGH continued: ! Roll dough no more than 1/4 inch thick as for pie crust. Cut into 2 inch squares. Put about 1 tsp of cheese lling in the center of each square. Bring the opposites ends of the squares together. Let rise about 45 minutes to 1 hour.

Brush with beaten egg. Bake @ 300 for 25 minutes or until golden. You could make a glaze to brush over the top after you bake them.

GLAZE: ! Mix together powdered sugar, lemon juice & a small amount of butter.

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Cheese Banek & Pizza

1 cup milk! 2 tbsp sugar! 1 tsp salt! 3 tbsp! margarine or butter 1 cup warm water 1 pkg dry yeast! 6 cups our cornmeal Cover with damp cloth & let rise in warm place until double. Punch down & divide dough in half. On board sprinkled with cornmeal, roll or pat each half to 1/2 inch thickness. Makes pizza or cheese banek. Scald milk. Stir in sugar, salt & butter. Sprinkle yeast in slightly warm water, then stir until dissolved. Add yeast to milk mixture. Add our. Dough will be soft and slightly sticky. Knead and place in a greased bowl, turning over inside the bowl to grease top of dough.

ENGLISH MUFFINS:

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! For English mufns, cut in rounds and let rise. Bake @ 350 degrees for 20 minutes.

WHITE PIZZA: ! Make dough as for Banek above. Roll out & put on topping: American cheese at bottom, 1 tsp mozzarella cheese, provolone, Italian spaghetti cheese. Sprinkle with oregano.

TOMATO PIZZA: ! First cover top and edges with pizza sauce, then top as per white pizza.

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Dough for Banek

I remember walking home &om school on a &eezing day just #inking about Mom"s tas% pizza and no#ing more.
4 or more cups our 1 package yeast! 1 egg beaten! 1/4 cup oil 1 cup milk 1 cup or more warm water 1 tsp sugar & yeast American & mozzarella cheese, shredded Italian cheese COOKIES: ! Roll out dough. Cut into squares. Fill with any fruit lling. Bring up the corner

Mix all ingredients but our. Then add 4 cups of our very gradually. Add more our until dough is a workable soft dough. Let stand 10 minutes.
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of each square to its center and pinch, and lightly press down with rolling pin. Place on a cookie sheet. Brush with egg and sprinkle with a little cheese. Bake about 20 minutes @ 350 degrees.

WHITE PIZZA: ! Make dough as for Banek above. Roll out & layer the top as follows: American Cheese at bottom,1 tsp each of mozzarella cheese, provolone, & Italian spaghetti cheese. Sprinkle very top with oregano. Bake @ 400 degrees until done

TOMATO PIZZA: ! First cover top and edges with pizza sauce, then top as per white pizza. Bake per white pizza.

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Dough for Bonek #2

SMALL RECIPE 4 cups our! 1 level tsp salt 2 tbsp oil! 1 egg! 1 cake yeast Dissolve yeast in 1/4 cup water or milk, and set aside. Mix rest of ingredients; add yeast & let rise until double. Punch down and let rise again until double. Place in deep pans, allow to rise one last time.

BIG RECIPE

2 level sifts (8 cups) of our! 1/2 small fruit juice glass of oil! 2 tsp salt! 1 cake yeast with a little warm water or milk

Then very gently - with cooking brush spread mixture of egg white and water on top of bread. Bake at 350 degrees until light golden brown on top. Allow to stand and cool on open oven door or in oven for a softer crust.

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Dough for Bonek #3

1 cup milk! 2 tbsp sugar! 1 tsp salt! 3 tbsp margarine 1 cup warm water 1 pkge dry yeast 6 cups our cornmeal Cover with damp cloth & let rise in warm place until double in size. Punch down and divide in half. On bread board, sprinkle cornmeal & roll or pat each half to 1/2 inch thickness. Spread on the bonek topping & bake @ 350 for 20-30 minutes.

Scald milk. Stir in sugar, salt & butter. Sprinkle yeast into warm water; stir to dissolve yeast. Add dissolved yeast to milk mixture. Add our. Dough will be soft and slightly sticky. Knead and place into greased bowl, turning dough to grease top.
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Easter Braided Bread Easter Braid Bread

'is bread was made (adi$ona)y for our Family Eas*r Basket, which was put !ge#er wi# great care, taken ! church, blessed, and became a cen(al part of our Grand Family Eas*r Dinner. I like mine !as*d and bu+ered, dipped in &esh co,ee in #e mornings. Yum!
3/4 cup milk! 1/2 cup sugar! 1 tsp salt! 1/2 cup butter or margarine 1/2 cup warm water 2 pkg dry yeast 3 egg yolks 3 whole eggs s! 1 tbsp lemon peel! 4 3/4 cup our! 1/2 cup raisins! 1/4 cup almonds! 1 egg yolk! 2 tbsp sliced almonds Sprinkle yeast over warm water until dissolved. Stir in milk mixture. Add 3 egg yolks & 1 whole egg (beaten) & lemon peel. Add 2 1/2 cups our and beat. Add 2 more cups our and beat until smooth, about 10 minutes. Mix in raisins and almonds. Let it rise for 1 1/2 hours. Heat milk in sauce pan until milk bubbles form on the edge of pan. Remove from heat & add sugar, salt and butter. Add to mixer bowl. Stir until melted. Cool until just slightly warm.

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Divide dough into 3 equal parts. Roll each part into 24 inch long strips. Braid the three strips and seal the ends. Place braid on large cookie sheet. Place the remaining egg, still in shell, in the middle center of the roll.

Cover with clean dish towel and let raise until double in size, about 1+ hours. Brush top with mixture of egg yolk beaten with 1 tbsp water. Sprinkle with sliced almonds. Bake @ 375 degrees for 35 to 40 minutes.

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Flat Bread
A Special (eat #at quickly becomes a family (adi$on...
10 cups our! 2 tsp salt! 1/2 orange juice glass oil! 2 dry yeast mixed with 1 cup warm water

Mix all ingredients together and add more lukewarm water as needed to make dough the right consistency. Let raise 1 hour.

When cool, cut into pizza-sized squares and serve during a special family meal.

Roll out bread to same thickness as a pizza crust. Let stand 1/2 hour. Bake at 350 until light brown on top.

Place honey on the table. This bread is cut at ways, some honey is dripped on the bottom half, and the top replaced.

Also may be cut at ways and used to

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Pumpkin Bread
2/3 cup shortening 2 2/3 cup sugar! 1 orange! 2/3 cup water 4 eggs! 2 cups pumpkin 3 1/3 cup our 2 tsp baking soda 1 1/2 tsp salt! 1 tsp cinnamon! 1 tsp cloves 1/2 tsp baking powder 2/3 cup pecans! 2/3 cup raisins

Pour into 2 greased regular loaf pans or three small loaf pans. Bake @ 350 degrees for 60 minutes.

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Raisin Cinnamon Bread

1 1/2 cup milk! 1/4 cup sugar! 2 tsp salt! 2 packages yeast 1 1/2 cups raisins 1/2 cup butter! 1 cup unseasoned mashed potatoes! 1/2 cup warm water! 2 tsp cinnamon! 1/2 cup sugar! 1/4 cup melted margarine Add sugar, salt & 1/2 cup butter. Stir until butter melts. Add potatoes & cool until lukewarm. Soften yeast in 1/2 cup water and add to big bowl. Add milk mixture. Add 3 1/2 cups our; knead 10 minutes. Let rise.

Mix cinnamon & sugar and set aside. Heat milk until bubbles around edges.
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Roll out 1/2 dough to 16 x 8 inches. Spread 1/2 cup melted butter & sprinkle cinnamon over it. Roll up from the narrow end & place in a greased pan, seam down. Brush with butter right away. Bake @ 375 degrees for 35 to 40 minutes.

Sweet Dough for Nutty Bread

Combine... Add 1 lb dry cottage cheese. Mix. Spread on top of bonek or nutty bread before baking. 1 sift our (4 cups)! 1 tsp salt! 1/2 cup sugar! 1 cup mashed potatoes 3 eggs 1 big cake mix 1/2 cup oil

BONEK TOPPING:

Grate 1/2 lb extra sharp cheddar cheese & 1 piece of onion. Add 3 eggs & mix.

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Cakes and Such ...

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1... 2... 3... 4 Cake

1 cup butter! 2 cups sugar! 3 cups our! 4 eggs well beaten 1 cup milk! 4 tsp baking powder 1 tsp vanilla

Cream butter & sugar. Add well beaten eggs. Sift dry ingredients no less than 5 times, then add to rst mixture alternately with milk. Add vanilla. Pour into 13 x 9 greased & oured pan. Bake @ 350 degrees for 35 to 40 minutes.

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Apple Coffee Cake

3/4 cup sugar! 1/4 cup soft shortening 1 egg! 1/2 cup milk! 1 1/2 cups our! 2 tsp baking powder 1/2 tsp salt! 1/2 cup seedless raisins 2 medium baking apples 1 tsp cinnamon! 2 tbsp sugar Cream together the sugar and shortening. Beat in egg, then add milk and stir until smooth. Sift together the our, baking powder and salt; blend into batter. Stir in raisins. Turn cake into greased and oured 9-inch square pan.

Arrange thinly sliced apples, peeled or unpeeled, on top of cake. Sprinkle with a mixture of the cinnamon and 2 tbsp sugar.

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Bake in 375 degree oven 30-35 minutes or until cake springs back when lightly pressed with nger. Serve warm.

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Apple Nut Coffee Cake

STREUSEL TOPPING: 1 cup walnuts (chopped),! 2/3 cup our, 1/4 cup brown sugar, 4 tbsp margarine cinnamon to taste 2 tsp vanilla! 4 large eggs! 1 cup margarine! 1 sixteen oz sour cream

CAKE BATTER:

Prepare streusel topping (see below) and set aside. Peel, core & thinly slice apples. In bowl, toss apples with 2 tbsp sugar. Grease 14 x 10 pan. Preheat oven to 350 degrees.

3 medium baking apples 2 1/2 cups our! 1 tbsp baking powder! 2 tsp baking soda

In bowl beat margarine & 1 1/2 cups sugar until light and uffy. Add sour cream & remaining ingredients. Beat at low speed for one minute.

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Spread & arrange batter in pan. Arrange apple slices on top. Sprinkle with streusel topping. Bake @ 350 degrees for 45 to 50 minutes. Cool in pan on rack 10 minutes or so..

STREUSEL TOPPING: ! In bowl knead together into large crumbs: 1 cup walnuts (chopped), 2/3 cup our, 1/4 cup brown sugar, 4 tbsp margarine & cinnamon.

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A.M. Pumpkin Coffee Cake

1 1/2 cups oats! 3/4 cup raisins! 1 tbsp baking powder 2 tsp baking soda! 2 tsp cinnamon

1 1/2 cups brown sugar! 3/4 cup margarine, softened 1 sixteen oz can pumpkin! 6 egg whites! 2 tbsp water! 2 cups our

Cream sugar and margarine until uffy. Preheat oven to 350 degrees. Mix pumpkin, egg whites & water. Gradually add our, 1 1/2 cups oats & remaining ingredients. Mix well.

Spread in pan, sprinkle with oats. Bake @ 350 degrees 60 to 70 minutes or until done.

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Banana Cake, Festive

3 cups our! 2 cups sugar! 1 tsp salt! 1 tsp baking soda 1 tsp cinnamon 3 eggs! 1 1/2 cup oil! 1 tsp almond extract 2 cups chopped bananas! 1 eight oz can crushed pineapple, undrained this mixture to dry ingredients & mix well, but do not beat. Spoon into well-oiled 10 inch tube pan. Bake @ 325 degrees for 1 hour and 25 minutes.

Mix our, sugar, baking soda, salt, & cinnamon. Set aside. In another bowl, beat eggs, add oil, almond extract, bananas & undrained pineapple. Add

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Banana Cake, Grandmothers

2 cups our 1 tsp baking soda! 1/2 cup margarine or butter 3/4 cup sugar 1 tsp vanilla 2 large eggs! 1 cup pecans or walnuts! 1 1/2 cups mashed banana, 3 medium! 2 tbsp hot water

Beat butter & sugar until creamy. Add eggs 1 at a time. Stir in bananas. Add our & baking soda 1/2 cup margarine & bananas, a little at a time. Stir in water. Pour into 9x 15x 2 loaf pan. Bake @ 350 degrees for 55 to 60 minutes.
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Birthday Cake
8 eggs, separated! 2 cups sugar! 2 3/4 cups cake our! 1 cup milk! 1 cup butter or margarine 3 tsp baking powder 1 tsp salt or to taste 1 tsp vanilla Pour batter into pans. Bake @ 350 degrees for 35 minutes. Cool pans on wire racks for 10 minutes. Remove from pans, discard wax paper and cool cakes completely. On HIGH speed, beat 6 egg whites until stiff, gradually sprinkling in 1 cup sugar. In another bowl, put cake our, milk, butter or margarine, baking powder, salt, vanilla & 1 cup sugar. On LOW speed beat until mixed; change to MEDIUM speed and mix 4 more minutes. Gently fold in egg whites.

Separate eggs, putting 6 whites in one bowl & 2 whites in another. Place all yolks in a 2 quart saucepan. Grease two 9-inch cake pans. Line bottom with wax paper, then grease.

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Cut each cake in half sideways to make thinner halves of same diameter. Assemble 4 layer cake with frosting between each layer.

FROSTING:

In 1 quart saucepan, heat 1 1/2 cups sugar, 1 tbsp dark corn syrup, 1/3 cup water, 1/2 tsp salt to boiling. Boil without stirring until it forms a ball when dropped in cold water. Remove from heat.

At HIGH speed, beat 2 egg whites until stiff. Pour syrup in a very thin stream into egg whites. Add vanilla & continue beating until mixture is very thick.

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Blueberry Cake
2 1/2 cups our! 1 tsp baking powder 1/2 cup baking soda 1 cup butter, room temperature! 1 1/4 cups sugar 1 tsp vanilla! 2 tsp lemon rind 2 eggs! 1 cup sour cream blueberry lling BLUEBERRY FILLING: Sift together dry ingredients. In another bowl, beat together butter, sugar, vanilla & lemon rind. Beat in eggs, then sour cream. Then beat in the sifted dry ingredients.
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Turn 1/2 of dough into greased & oured 9 inch tube pan. Sprinkle with 1/2 of below blueberry lling. Repeat layers.

Spread top with remaining batter. Sprinkle with topping. Bake @ 350 degrees until done. Use toothpick test.

Stir together 2 tbsp sugar, 1 cup blueberries & 1/2 cup walnuts.

Blueberry Cake Delight

2 cups our! 2 1/2 tsp baking powder 1/2 cup milk! 1/2 cup sugar! 1/2 cup our! 1/2 tsp cinnamon! 1/4 cup margarine ! Blend 1/2 cup sugar, 1/2 cup our, 1/2 tsp cinnamon & 1/4 cup margarine until crumbly & sprinkle over blueberries. 1/2 cup margarine! 1/2 cup sugar! 1 egg! 1 pint washed and drained blueberries TOPPING:

Bake @ 350 degrees for 45 minutes. Serve warm with whipped cream or vanilla ice cream, or both!!!

Cream together margarine and sugar. Add 1 egg and mix. Blend in our, baking powder, alternately with 1/2 cup milk. Mix well. Spread in greased 9x 9 pan.
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Blueberry Cobbler
1 pint blueberries! 1/3 cup sugar 1/2 cup sugar! 1 tsp lemon rind! 1/4 cup butter or margarine 1 cup our 3/4 cup water 1 1/2 tsp baking powder 1 egg! 1/2 cup milk! 1 1/2 tsp vanilla whipped cream or ice cream ... or both!!! Mix our & baking powder. Combine eggs, milk & vanilla. Add dry ingredients to butter mixture, alternately with egg mixture. Combine blueberries, 1/3 cup sugar, lemon rind & 3/4 cup water in saucepan. Bring to boil and stir for 3 minutes, then pour into shallow 1 1/2 quart baking dish. Cream butter, add 1/2 cup sugar, then beat until uffy.

Spoon on top of blueberries. Bake @ 375 degrees for 30 minutes. Serve with whipped cream or ice cream.

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Buttermilk Cake
1 cup shortening 2 cups sugar! 4 egg yolks 4 egg whites, beaten! 3 cups our 1 tsp cream of tartar 1 tsp baking soda! 1 cup buttermilk TOPPING: Cream shortening, add sugar & beat until light. Add egg yolks one at a time & beat until uffy. Sift dry ingredients & add alternately with the milk. Fold in stify beaten egg whites. ! 3 tbsp butter! 1 cup nuts! 1/2 cup brown sugar 3 tbsp milk Melt butter, add brown sugar & nuts. Add cream and mix well. Put on top of cake. Pour into greased 9x 13 pan. Bake @ 350 degrees for 40 minutes. Use toothpick test. Remove from oven and spread with topping. Put under broiler about 3 inches from heating coils for 1 or 2 minutes.

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Buttermilk Cake Delight

1/2 cup margarine, one stick! 3/4 cup sugar! 1 egg 1 cup buttermilk chopped nuts! 1 cup of fruit of choice 2 1/2 cups our! 1/4 tsp salt! 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp vanilla apples, peaches or whatever fruit. Bake @ 350 degrees for 30 minutes.

Cream margarine & sugar. Add eggs & vanilla, then buttermilk. Add dry ingredients. Make with blueberries,

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Carrot Cake
1 cup oil! 2 cups sugar! 3 eggs! 2 cups shredded carrots 1 cup nuts! 2 cup raisins! 1 small can crushed pineapple 3 cups our! 2 cups grated! 1 tsp baking soda ! 1 eight ounce cream! cheese. 1/2 stick margarine. 2 tsp vanilla. 1 box powder sugar. 1 tsp cinnamon! 2 tsp vanilla! 1 cup nuts! 1 cup raisins Mix oil and sugar together. Add eggs, carrots, & pineapple. Mix dry ingredients until well blended. Add vanilla, nuts & raisins. Bake 45 minutes in cake pan or just over 60 minutes in a tube pan.

CREAM CHEESE ICING:

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Cheese Cake
We a) just LOVE Cheese cake, ...and THIS is a Cheesecake everyone wi) love!
1 lb cream cheese (2 eight oz pkgs)! 1 1/2 lb ricotta cheese! 1 1/2 cup powdered sugar 1 stick margarine! 5 eggs Bake @ 325 degrees for 1 hour. Turn oven off & let cake rest in oven for 2 hours. DO NOT OPEN OVEN DOOR.

Chill before serving. Serve with cherry or blueberry lling, or plain.

Beat the cream cheese until uffy. Add ricotta & cream, then beat in sugar. Beat in margarine until blended. Add and blend in eggs 1 at a time; add lemon juice and vanilla. Add our & corn starch, then beat. Fold in sour cream. Pour into greased spring pan.

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Cheese Cake Delight

1 lb cream cheese! 1 lb ricotta cheese! 1 1/2 cups powdered sugar 1 stick margarine 5 eggs! 1 tsp vanilla! 2 tbsp lemon juice 3 tbsp our! 3 tbsp cornstarch 1 pint sour cream Bake @ 325 degrees for 1 hour. DO NOT OPEN OVEN. Allow to remain in oven for 2 hours after baking without opening the oven door. DO NOT OPEN OVEN DOOR WHILE BAKING OR COOLING. Chill completely before removing spring band. Now add the our and cornstarch mixture. Fold in sour cream. Pour into greased springform pan.

Blend together our and cornstarch. Cream the cream cheese, then ricotta cheese. Beat in sugar, then margarine, then beat until blended. Add eggs & beat, then add lemon and vanilla.
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Cheese Cake, New York Style

DOUGH: ! 1 pkg graham crackers, crushed 1/4 lb butter, melted 3 tbsp sugar ! Mix all together dough ingredients and pat into bottom & a little way up the sides of a springform pan. Bake until brown. ! Mix sugar & cheese, & beat well, then add 1 egg at a time & beat after each egg. Add vanilla & sour cream until smooth. Pour into crust & bake @ 375 degrees for 45 to 60 minutes. 5 eggs! 2 1/2 tsp vanilla! 3 sixteen oz sour creams

FILLING: All ingredients at room temperature... ! 1 1/2 cup sugar! 3 eight oz Philadelphia Cream Cheeses!
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Remove from oven & let stand until totally cool, at least 1 hour. Refrigerate 24 hours before eating.

Cheese Cake, Ricotta

5 oz ricotta cheese 3/4 cup sugar! 4 eggs! 1 box cake mix 1 instant chocolate pudding! 1 cup milk! 1 eight oz Cool Whip ! Mix instant chocolate pudding with 1 cup milk until thick, then add cool whip & mix again. Spread over cool cake. Chill four hours minimum. spread ricotta cheese mixture over the cake batter. Bake @ 350 degrees for one hour. Check center with toothpick.

TOPPING:

Beat the ricotta cheese. Mix one egg at a time into the ricotta cheese. Add 3/4 cup sugar & mix. Put this aside until you have made the cake batter.

Make one box cake mix as directed on pkg. Pour into 13x 9 x 2 pan. Then
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Cheese Cake Supreme

1 tsp vanilla! 2/3 cup enriched rice 12 eggs! 2 cups sugar! 1 eight oz Philadelphia Cream Cheese, softened 1 large container ricotta cheese cheese (#2-14oz) NOT OPEN OVEN DOOR WHILE BAKING OR COOLING.

Beat eggs well and put into saucepan, then add rest of ingredients. Sprinkle cinnamon on top (optional). Use a 9 x 13 Pyrex dish, greased.

Bake @ 350 degrees for 50 to 60 minutes until brown. Keep in oven to cool. DO

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Cherry Cake
1 cup sugar! 1 cup shortening! 2 eggs! 2 1/2 cups all-purpose our 1 tsp baking powder 1 tsp baking soda! 1 tsp vanilla! 1 cup sour cream 1 sixteen oz can cherry pie lling or more. mixture alternately with 1 cup sour cream & 1 tsp vanilla. Pour into greased & oured 9x 13 pan. Spread top with cherry pie lling. Bake 30 minutes @ 350 degrees.

Sift 2 1/2 cups all-purpose our, 1 tsp baking powder & 1 tsp baking soda. Set aside. Cream shortening and beat in 2 eggs. Mix in dry ingredients to creamed

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Chocolate Cake
2 1/2 cups our 2 cups sugar! 2 eggs! 1 tsp vanilla 1 cup boiling water 3 tsp baking soda 1/2 cup shortening 3/4 cup cocoa! 1 cup buttermilk 1/4 tsp salt water last. Bake @ 350 degrees until done. Check with toothpick.

Cream together shortening, sugar, eggs & vanilla. Add dry ingredients alternately with buttermilk. Add boiling

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Chocolate Cake Delight

Beat together in large bowl... ! 1 cup oil! 3 eggs 2 cups sugar 1 tsp vanilla 2 cups buttermilk or 1 cup buttermilk & 1 cup boiling water ...Beat thoroughly. Pour into greased large rectangle pan. Bake at 350 until done. Add sifted ingredients to wet ingredients alternately with 2 cups buttermilk - OR 1 cup buttermilk and 1 cup boiling water. Mix well. Sift into another bowl... 3 cups our! 5 tbsp cocoa! 2 large tsp baking soda

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Chocolate Cake Supreme

2 cups sugar! 2 cups our! 3/4 cup shortening! 3 squares chocolate, melted 1 tsp vanilla! 5 eggs! 1 cup buttermilk 1 tsp baking soda

Cream shortening & sugar until uffy. Add vanilla & eggs. Add our & milk. Let baking soda foam in buttermilk. Add our, milk & chocolate.!

Pour in 15x 1/2x 10 1/2 pan, greased. Bake @ 325 degrees for 35 minutes.
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Chocolate Cake, Sweet

2 cups unsifted allpurpose or cake our! 1 1/2 cups sugar! 1 tsp baking soda 1/2 tsp baking powder! 1/2 tsp salt! 2/3 cup butter or margarine 1 cup buttermilk! 1 tsp vanilla! 2 eggs! 1 four oz pkg Bakers German brand sweet chocolate coconutpecan frosting soften. Add our mixture, buttermilk, vanilla, eggs & chocolate. Blend. Then beat 3 minutes at MEDIUM speed of electric mixer, scraping bowl often. Pour into well-greased and oured 9 inch layer pans.

Bake @ 350 degrees for about 35 minutes, or until cake tests clean in center with toothpick. Cool cake in pan for 15 minutes, then remove from pans. Finish cooling on rack. Spread frosting between layers and over top & sides.

Mix our with sugar, baking soda, baking powder & salt. Stir butter to
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Chocolate Cake, German

1 four oz pkg German chocolate! 2 cups sugar! 1 cup margarine 4 egg yolks, ...put whites aside! 2 1/2 cups Swans Down Cake our 1 tsp baking powder! 1 cup buttermilk! 4 egg whites, beaten stiff Pour into three 8 or 9 inch cake pans & bake @ 350 degrees for 30 to 40 minutes. COCONUT-PECAN FROSTING:

1 cup evaporated milk! 1 cup sugar! 3 beaten egg yolks 1/2 cup butter or margarine vanilla 1 1/3 cup coconut 1 cup pecans

Melt chocolate over boiling water in double boiler. Cream butter and sugar, then add yolks 1 at a time. Add vanilla & chocolate. Sift our & baking soda and add to the chocolate mixture alternately with buttermilk. Fold in egg whites.

Combine all but coconut & pecans. Cook until thick, then add 1 1/3 cup coconut & 1 cup pecans. Cool until thick enough to spread on cake

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Chocolate Cherry Cake

1 deep chocolate Duncan Hines Cake Mix! 2 eggs 1 tsp almond extract 1 twenty-one oz can cherry lling 1/3 cup milk! 6 oz pkg chocolate chips In saucepan combine all but chocolate chips. Boil for one minute, stirring constantly. Remove from heat and add chocolate chips. Mix until smooth. Spread over cooled cake.

Combine 4 ingredients & stir by hand until mixed. Turn into 9x 13 greased pan. Bake @ 350 degrees for 30 minutes.

FROSTING: ! 1 cup powdered sugar! 5 tbsp butter!

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Chocolate Mayonnaise Cake

3 cups our! 1 1/2 cups sugar! 1/3 cup cocoa! 2 1/4 tsp baking powder 1 1/2 tsp baking soda! 1 1/2 cups mayonnaise 1 1/2 cup water! 1 1/2 tsp vanilla

Combine all ingredients. Bake @ 350 degrees until done. Use the toothpick test.

54

Chocolate Sauerkraut Cake

2/3 cup butter or margarine! 1 1/2 cups sugar 3 eggs 2 1/4 cups our! 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt! 1 cup water! 2/3 cup rinsed, drained & chopped sauerkraut 1 tsp vanilla 1/2 cup cocoa Sift together dry ingredients, then add alternately with water to egg mixture. Stir in sauerkraut. Grease and our 2 cake pans. Preheat oven to 350 degrees. Cream together butter & sugar until blended. Beat in eggs & vanilla.

Turn into pan. Bake @ 350 degrees for 30 minutes.

55

ICING:

1 1/2 cups heavy cream 3 tbsp sugar! 1 tbsp instant coffee! 2 tsp cocoa! 2 tbsp rum

Whip the cream with sugar, coffee, cocoa & rum until soft peak forms. Makes 3 cups.

56

Cinnamon Apple Fluff

3 cups our! 1 cup sugar! 3 tsp baking powder dots of butter! sugar! cinnamon baking apples! 4 tbsp margarine 2 eggs! 1 1/2 cups milk Place rest of dough over apples & again dot with butter, arrange apple slices & sprinkle with sugar and cinnamon. Bake @ 350 degrees for 1/2 hour in 13x 9 inch baking pan.

Mix well the our, sugar, baking powder, margarine, eggs & milk. Put 1/2 of dough - rolled out into each pie pan, dot with butter, then arrange apple slices, and sprinkle with sugar and cinnamon.

57

Cinnamon Flop Coffee Cake

butter (size of 1 egg) 3/4 cup sugar! 1 tsp vanilla 2 cups our! 1 cup milk! 2 tsp baking powder Sprinkle with brown sugar & cinnamon, and dot with butter. Now bake @ 350 degrees for 30 minutes or until toothpick in center comes out clean.

Cream together the butter, sugar & vanilla. Add the remaining ingredients & mix well. Batter will be stiff. Put and pat batter into deep pie dish that has been greased & oured.

TOPPING:

58

Cinnamon Spice Cake

1 pkg active dry yeast! 1 1/2 cups all-purpose our 1 1/2 cups sugar! 1 cup cooking oil! 1 egg! 2 egg whites! 1/2 cup sorghum or molasses! 1 2/3 cups all- purpose our 1 tsp ground cinnamon 1/2 tsp salt! 1/2 tsp baking soda! 1/2 tsp ground nutmeg 1/2 cup chopped walnuts 1/2 cup nely chopped raisins powdered sugar and/or whipped cream In a large mixing bowl, soften yeast in one cup warm water (105 to 115 degrees). Stir in the 1 1/2 cups our until smooth. Cover and let stand in warm place for 30 minutes.

In a larger mixing bowl mix sugar and oil. Add eggs and egg whites. Beat with an electric mixer on LOW speed until blended. Stir in the 1 2/3 cups our, cinnamon, salt, baking soda and nutmeg; stir into yeast mixture. Now stir in nuts and raisins.

59

Turn into a greased and oured 13x 8x 2 baking pan. Let stand, covered, in a warm place for 1 hour.

Bake @ 350 degrees for 40 minutes or until toothpick comes out clean. Cool. Sprinkle with powdered sugar and/or dollop with whipped cream. Makes 12 servings.

60

Cranberry-Date Cake
2 1/4 cups our! 1 cup sugar! 1 tsp baking soda! 1 1/2 cups fresh cranberries, coarsely chopped! 1 cup snipped, pitted dates 1 cup nuts! 2 eggs, beaten! 1 cup buttermilk! 3/4 cup oil! 1 tbsp shredded orange peel! 1/2 cup orange juice 3/4 cup sugar ! In saucepan combine orange juice & the remaining sugar. Cook & stir until sugar dissolves. orange peel, then add to mixture. Mix well. Turn batter into greased & oured 8 inch tube pan. Bake @ 350 degrees for 55 minutes. Cool in pan 10 minutes. Remove from pan to wire rack. While warm spoon on glaze.

GLAZE:

Mix our, 1 cup sugar, baking soda & a dash of salt. Add cranberries, dates & nuts. Combine eggs, buttermilk, oil &
61

Crunch Cake
1 1/2 sticks margarine 1 1/2 cups sugar! 3 eggs! juice & rind of 1 lemon 3 cups our 3 tsp baking powder 1/2 tsp salt! 1 cup milk! 1 cup chopped nuts

Cream margarine and sugar, add eggs. Blend in our, baking powder and salt, alternating with milk. Add lemon juice and rind. Generously butter a 10 tube pan. Cover bottom with nuts. Pour batter on top nuts. Bake @ 375 for 1 hour.
62

Date Cake
1 cup dates, cut up 1/2 cup water! 2 1/4 cup our! 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp cloves 2/3 cup buttermilk 1 tsp vanilla! 1/2 cup nuts Pour into tube pan. Bake @ 350 degrees for 60 minutes. cloves & a dash salt. Blend together 2 eggs at one time. Stir in date mixture. Add 2/3 cup buttermilk & vanilla. Add this to dry ingredients. Stir in 1/2 cup nuts.

Cook 1 cup dates in 1/2 cup water until thick. Cool. Set aside.

Sift together 2 1/4 cup our, 1 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp
63

Diamond Anniversary Cake

1/2 cup shortening! 1 1/2 cup brown sugar 1 tsp maple avoring 2 eggs 2 1/3 cup our 1 tsp salt! 1 tsp baking soda ! Sift together 2 cups of powdered sugar, 1 tbsp butter, a dash of vanilla and a shake of salt. Add maple syrup and beat. 1 cup buttermilk 1 cup nuts MAPLE FROSTING: and eggs. Add our and baking soda alternately with buttermilk. Stir in nuts. Turn into a 9" tube pan. Bake @ 350 degrees for 1 hour.

CAKE BATTER:

Cream the shortening and sugar together until uffy. Beat in the maple avoring
64

Doughnuts w Jelly Centers

2 cups sifted our 3 tbsp sugar! 2 tsp salt 1/4 lb margarine or butter! 4 eggs! 1 tsp nutmeg 1 cake yeast milk, as needed Cool and dry on paper towels. When doughnuts are cool, add jelly preserves of choice to center.

Mix with enough milk to make nice dough. Let it rise. Punch it down & let it rise again. Roll out. Make doughnuts with pinched centers and deep fry in fat.

65

Fruit Cake
4 cups our! 3 cups brown sugar 1 cup butter or margarine! 3 eggs! 1 cup milk! a wine glass of wine 1 tsp cinnamon 1 tsp cloves 1 tsp nutmeg! 1 cup raisins! 1 cup chopped nuts 1 cup dates! 1 cup cherries Mix. Bake 1 hour @ 350 degrees until done. Test with toothpick.

66

Golden Layer Cake

1/2 cup shortening! 1 cup sugar! 1 tsp vanilla! 1/2 tsp lemon extract 1 tsp lemon rind 2 eggs! 2 cups our! 1 tsp baking powder 3/4 tsp baking soda 1 cup buttermilk dash salt Beat well. Pour into 2 round baking pans. Bake @ 350 degrees for 30 minutes.

Stir shortening and sugar until creamy. Add eggs, vanilla and extracts. Add dry ingredients alternately with buttermilk.

67

Honey Cake
1 cup our! 1/4 cup our! 1/2 cup sugar! 1 tsp cinnamon! 1/4 tsp Allspice! 1 tsp baking powder 1 tsp baking soda 1/2 cup orange juice 1 tsp lemon juice! 1 tbsp oil! 1/4 cup grated carrots 2 tsp lemon rind! 2 eggs! 1/2 cup honey! 1/4 cup nuts! 1/4 cup raisins. Mix eggs and sugar until uffy. Mix honey, oil, fruit juices, and lemon rind with egg mixture. Set aside.

Sift together the one cup of our, baking powder and baking soda, cinnamon & Allspice. Add nuts, raisins & 1/4th cup our. Mix together.

Add egg mixture to our mixture. Line loaf pan with aluminum and spray with oil. Pour in batter and bake @ 325 degrees for 45 minutes.

68

Hummingbird Cake
3 cups our! 2 cups sugar! 1 tsp salt! 1 tsp baking soda 1 tsp cinnamon! 3 eggs, beaten 1 1/2 cups salad oil! 1 1/2 tsp vanilla! 1 eight oz can crushed pineapple, undrained! 2 cups chopped banana 1 cup chopped pecans HUMMINGBIRD ICING: Sift together our, sugar, salt, baking soda & cinnamon. Add eggs and oil, ! Combine following ingredients. Mix until uffy... then stir in vanilla, pineapple, bananas and pecans. Spoon batter into 3 well greased and oured 9 inch cake pans. Bake in 350 degree oven for 25 to 30 minutes. Turn cakes from pans.

Stack cake layers. Add frosting between layers. Then frost all over.

69

2 eight oz bars cream cheese, softened 2 one lb boxes powdered sugar 1 cup butter, softened! 2 tsp vanilla 1/2 cups salad oil! 1 1/2 tsp vanilla! 1 eight oz can crushed pineapple, undrained! 2 cups chopped banana 1 cup chopped pecans 1 cup pecans 34

70

Kugelhoff Cake
1/2 cup milk! 1 pkg dry yeast! 1/2 cup sugar! 1/2 tsp salt! 2 1/3 cups our! 2 eggs! 1/4 cup warm water 1/2 cup margarine, melted 2 tbsp bread crumbs blanched almonds! 1/2 cup chopped raisins ! Meanwhile grease a 1 quart mold or 7 inch tube pan, then sprinkle with crumbs to coat evenly. Arrange almonds in a fancy design. When batter has doubled, stir down. Stir in raisins & lemon rind. Spoon batter into pan. Let rise until doubled, about 1 1/4 hour or more. grated rind of 1 lemon powdered sugar salt & 1 1/2 cups our. Mix well. Add eggs & beat completely. Mix in margarine 1 tsp at a time. Stir in remaining our.

Beat batter 5 minutes with spoon or 3 minutes with mixer. Cover. Let rise until double, about 1 1/2 hours.

Scald milk; cool to luke warm. Dissolve yeast in warm water. Stir in milk, sugar,
71

Bake @ 350 degrees for 45 to 50 minutes. If cake browns deeply after 15 minutes, cover with heavy brown paper or foil for remaining time. Remove from pan & cool on rack. Dust with powdered sugar.

72

Marble Pound Cake

3 cups our! 2 tsp baking powder 1 tsp salt! cup shortening! 2 cups sugar 1 cup milk! 1 tsp vanilla! 4 eggs (well beaten) 2 to 4 tbsp cocoa 1/2 tsp baking soda a bowl and add 2 to 4 tbsp cocoa and mix. Gently & slowly fold the cocoa mixture into the white batter to create marble cake. Bake in tube pan @ 350 degrees for 60 to 70 minutes Check with toothpick.

Sift together 3 cups our, baking powder, baking soda, & 1 tsp salt. Add 1 cup shortening, 2 cups sugar, 4 eggs (well beaten), 1 cup milk & 1 tsp vanilla. Mix well, then place 2 cups of batter into
73

Orange Tea Cake

6 egg whites! 1 3/4 cups our 1 1/2 cups sugar 6 egg yolks! 6 tbsp orange juice 1 tbsp orange rind Now, at LOW beater speed, slowly add our mixture 1/4 at a time, alternately with orange juice. Beat well and add orange rind. Next, gently fold in beaten egg white.

Allow eggs to come to room temperature. Beat egg whites, gradually adding 1/2 cup sugar. Beat until stiff; set aside. In bowl, using electric mixer, beat egg yolks until thick, gradually add remaining 1 cup sugar, then beat more.

Pour into non-greased 10 tube pan or Kugelhopf pan. Bake @ 350 degrees for 40 minutes. Invert pan over neck of bottle & cool completely for 1 hour.

Loosen from pan by running spatula around edge of cake and tube and allow cake to fall gently onto a plate. Sprinkle with powdered sugar.

74

Pineapple Cake
1 Duncan Hines yellow cake mix! 1 pkg instant vanilla pudding 1 cup milk! 1 eight oz cream cheese 1 can pineapple

Bake the Duncan Hines yellow cake mix per directions on box. Blend together pudding mix, 1 cup milk & cream cheese. Spread over cooled cake. Spread drained pineapple on top of pudding. Top with Cool Whip. Sprinkle cocoa and/or nuts on top.

75

Pan Cake with Fruit Topping

1 1/2 cups our! 1/2 tsp salt! 2 tsp baking powder 3 tbsp sugar! 4 tbsp margarine! 1/2 cup milk! 1 egg, beaten Sift dry ingredients, then add margarine. Add milk & beaten egg & mix to make soft dough. Spread dough in pan. Arrange fruit on top. Sprinkle with sugar and cinnamon.

Bake @ 350 degrees until done. Use toothpick test .

FRUIT: ! 4 apples or any fruit 2 tbsp brown sugar (with apples) 1 tsp cinnamon

76

Pineapple Sponge Cake

1 eight oz can crushed pineapple in own juice 6 eggs, separated! 1 1/2 cup sugar 1 tsp vanilla 3 tsp baking powder 1/4 tsp salt! 1 1/2 cups our! 3/4 tsp cream of tartar 1/2 cup cold water Clean beaters again to be sure. In small bowl at HIGH speed, beat egg whites & cream of tartar until stiff peaks form. Fold beaten egg whites gently into yolk sugar, vanilla, salt & 1/2 cup cold water until light and uffy, about 2 minutes.

Reduce speed to LOW, then gradually sprinkle in our & baking powder, beating until blended, scraping bowl as you go. Stir in drained pineapple. Wash & dry beaters very well.

Drain pineapple. In large bowl with mixer on HIGH speed, beat egg yolks,

77

Pineapple Upsidedown Cake

BATTER 2 tbsp butter! 1/2 cup brown sugar 5 slices pineapple! 10 maraschino cherries 2 tbsp shortening 1/2 cup hot milk 2 eggs! 1 cup sugar 1 tsp vanilla! 1 cup our! 1/4 tsp salt! 1 1/2 tsp baking powder TOPPING: Melt butter and place in pan. Add brown sugar and blend. Arrange pineapple slices, placing cherries in their centers. Pour batter on top.

TOPPING

Bake at 350 degrees until done. When cool enough, turn cake upside-down onto a cookie sheet. Allow to cool completely.

78

Poppy-Seed Cake
2 tbsp poppy seeds 1/4 cup milk! 6 eggs, separated! 1 cup butter 2 cups sugar! 1 cup buttermilk 1 tsp almond extract 1 tsp lemon extract 1/4 tsp baking soda 3 cups our 1 tsp baking powder Bake in tube pan @ 350 degrees for 1 hour and 15 minutes. Cool. Top with orange glaze. yolks, butter & sugar. Set aside this creamed mixture. Combine buttermilk, poppy seeds with milk, almond & lemon extract, and baking soda. Sift together our & baking powder, then add to mixture alternately with buttermilk mixture. Fold in stiff egg whites.

Soak seeds in milk. Beat egg whites until stiff & set aside. Cream together egg

ORANGE GLAZE:

79

Combine 1 1/2 cup powder sugar, 1/2 tsp almond extract & 1/2 cup orange juice. Beat until smooth and glossy.

80

Pound Cake
6 eggs, well beaten 3 cups our! 1 tsp vanilla 1 eight oz cream cheese 3 sticks margarine! 3 cups sugar

Cream together the cream cheese and margarine. Add sugar and beat. Then add eggs, our, vanilla & beat. Pour into greased tube pan & bake @ 300 degrees for 1 1/2 hours.

81

Pound Cake #2
Put into bowl and and beat together well... ! 1 cup milk! 3/4 tsp salt! 1 cup walnuts, chopped. 4 eggs! 2 cups sugar! 1 cup CRISCO 1 tsp vanilla! 1 tsp lemon ...

Mix gently and bake for 1 hour

Sift together, then mix with above... ! 3 cups our! 1 1/2 or 3/4 tsp baking soda

Add...
82

Pound Cake #3
2 3/4 cups our! 1 3/4 cups sugar! 4 eggs! 2 tsp baking powder 1/2 lb margarine 3/4 cup milk! 1 tsp vanilla

Sift together dry ingredients, then add margarine & mix. Add milk and mix; add vanilla & eggs, mixing in 1 egg at a time. Bake @ 375 for 50 minutes.

83

Pound Cake, Jewish

1/2 lb margarine or butter! 2 cups sugar! 4 eggs 2 tsp baking powder 1 tsp baking soda! 1 pint sour cream! 1 cups nuts 1 tsp vanilla our

Cream rst three ingredients, slowly adding one at a time. Add remaining ingredients. Pour into a tube pan and bake @ 350 degrees for 50 minutes.

84

Prune or Fruit Cakes

1 cup sugar! 2 beaten eggs! 10 tbsp margarine 4 1/2 cups our! 1/2 cup milk! 8 tsp baking powder

Cream together sugar, shortening & eggs. Add our & baking powder alternately with milk. Let rise 15 minutes. Roll out dough and cut into 2 1/2 inch squares.

Put any fruit lling in center of each square, fold corners to center & pinch together. Brush on top with beaten egg. Bake @ 350 degrees for 15 - 20 minutes.
85

Pumpkin Cake
1 sixteen ounce can pumpkin 2 cups granulated sugar 4 tsp pumpkin pie spice 2 cups granulated sugar 4 tsp pumpkin pie spice 1 1/4 cup oil 1 tsp vanilla 4 eggs! 3 cups our! 2 tsp baking powder ! Combine light brown sugar, cinnamon, nuts and 1/4 cup our. Add 2 tbsp margarine & mix to resemble course crumbs. 2 tsp baking soda TOPPING: Pour 1/2 batter into a greased 10 tube pan. Top with 1/2 the topping mixture. Spoon on remaining batter & top with remaining topping. Yum. a time. Add our & dry ingredients & mix well.

Beat pumpkin, granulated sugar, oil & vanilla in a large bowl. Add eggs one at
86

Bake @ 350 degrees for one hour. Cool 15 minutes, then remove from pan.

87

Pumpkin Cake Delight

3 cups our! 2 cups sugar! 2 tsp baking powder 2 tsp baking soda! 1 tsp cinnamon 3/4 tsp nutmeg! 4 eggs! 1 1/2 cup oil! 1 lb can pumpkin 1 cup nuts or raisins

Sift dry ingredients. In another bowl, beat eggs, add sugar, oil & pumpkin. Mix and add nuts & raisins. Bake @ 350 degrees for one hour.

88

Pumpkin Cake, October

1 tsp cinnamon! 3/4 tsp nutmeg! 4 eggs! 2 cups sugar or 1 cup white sugar & 1 cup brown sugar 1 1/2 cups oil or 1/2 cup butter 1 tsp vanilla or 1 tsp orange peel 3 cups our! 2 1/4 tsp baking powder 2 tsp baking soda! 1 tsp salt! 1 one lb can pumpkin! 1 cup nuts or raisins Cool completely, then remove from pan. First mix dry ingredients, then add the rest. Pour into 10 inch tube pan. Bake @
89

350 degrees for 1 hour and 10 minutes.

Red Velvet Cake

1/4 lb butter 2 oz red food color 1 1/2 cups sugar 2 eggs! 2 level tsp cocoa 2 cups cake our 1 tbsp vinegar 1 tsp vanilla! 1 tsp salt! 1 cup buttermilk! 1 1/2 tsp baking soda Mix baking soda with vinegar and add this last, taking care to slowly fold it in. Do not beat after adding vinegar and baking soda. Bake two layers @ 350 degrees for 30 minutes. buttermilk, then add this alternately with our.

Cream shortening & eggs. Make paste of cocoa & food coloring, then add it to egg mixture. Mix salt with vanilla & add to
90

Ricotta Cake
1 box Duncan Hines butter cake mix.! 1 lb ricotta cheese! 3 eggs - mix into to ricotta one at a time. 1 cup sugar 1 tsp vanilla

Prepare Duncan Hines cake mix per box instructions, then pour into oblong greased cake pan. In separate bowl mix ricotta & eggs, add sugar & vanilla, then pour on top of cake batter. Bake @ 350 degrees for 55 minutes.

91

Rum Cake
1 cup walnuts or pecans! 1 box Duncan Hines yellow cake mix! 1 instant vanilla pudding mix! 4 eggs! 1/2 cup cold water! 1 stick margarine or butter 1/2 cup dark rum 1/4 lb butter Preheat oven to 325 degrees. Grease & our a 10 inch tube pan. Sprinkle nuts over bottom of pan. Mix cake ingredients together, then pour over nuts. Bake 1 hour; cool. 1/4 cup water 1 cup sugar 1/2 cup dark rum Put on serving plate. Prick top all over with toothpick & drizzle below glaze evenly. Repeat until all glaze is used.

GLAZE:

Melt butter in saucepan with water & add sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
92

Sponge Cake
1 cup our! 1/2 tsp salt! 1 tsp baking powder 3 eggs 1 cup sugar! 1 tbsp lemon juice 1/2 tsp lemon extract 6 tbsps milk Bake @ 350 degrees for 45 to 50 minutes. Add gradually 1 cup sugar, 1 tbsp lemon juice, 1/2 tsp lemon extract. Add our mixture gradually, then add 1 tbsp at a time of the 6 tbsp milk. Pour into nongreased pan at once.

Sift together 1 cup our, 1/2 tsp salt & 1 tsp baking powder. Put 3 eggs into a small bowl & beat them until lemon colored.

93

Sponge Cake Delight

3 egg yolks, save egg whites! 1 cup sugar! 1 tsp vanilla 1/3 cup cold water. ingredients. Beat egg whites until stiff and fold into the batter. Bake @ 350 degrees for 30 minutes.

Sift Together... ! 1 1/4 cup our! 1 tsp baking powder 1/4 tsp cream of tartar 1/2 tsp salt

Beat 3 egg yolks until thick, then add 1 cup sugar & 1 tsp vanilla. Beat. Add 1/3 cup cold water. Fold in the dry, sifted
94

Sponge Cake, Orange

6 eggs, separated! 1 tbsp orange rind 1/2 cup orange juice 1 cup sugar 1 1/3 cups our! 1 tsp cream of tartar 1/2 cup sugar! 1 1/2 cups sugar, divided Bake in ungreased 10 inch tube pan @ 325 degrees for 55 minutes. Invert pan to cool. Glaze with orange glaze. Beat egg whites & cream of tartar until stiff. Gradually add 1/2 cup sugar, then beat until stiff. Fold egg whites into yolk mixture.

Beat egg yolks until thick. Add orange rind and orange juice. Beat until thick. Gradually add 1 cup sugar. Fold in our a little at a time.

95

Sunshine Cake
6 eggs, separated! juice of 1/2 an orange or orange juice 1/2 cup sugar 1/2 tsp salt! 1 cup our Turn upside down until cool, then remove cake from pan.

To egg whites add 1/3 cup sugar and beat until stiff. To egg yolks add 1/2 cup sugar, 1/2 tsp salt & the juice of 1/2 an orange or orange juice. Beat until lemon colored. Take 1 cup our and sift 5 times, then fold into yolk mixture.

Now this fold yolk mixture into the egg white mixture. Pour into ungreased tube pan. Bake @ 325 degrees for 50 minutes.
96

Tandy Cake
Beat Together... Mix well and pour into greased and oured sheet 15x 10 pan. Bake @ 350 degrees for 25 minutes. 4 eggs! 2 cups sugar! 1 tsp vanilla

Spread 12 oz jar peanut butter over hot cake. Refrigerate for 2 to 3 hours & spread top with melted chocolate.

Mix Into Blended Mixture... MELTED CHOCOLATE TOPPING: 2 cups our! 1 tsp baking powder! 1 cup scalded milk 2 tbsp margarine Boil together for 2 minutes...

1 cup sugar chocolate baking squares! 1 stick margarine 1/3 cup milk
97

Tropical Twist Cake

4 bananas! 1 cup fresh pineapple chunks 1 cup brown sugar 1 cup our 3/4 cup oats! 1/2 cup coconut 1/2 tsp nutmeg 1/2 cup margarine Bake @ 350 degrees for 45 to 50 minutes until crisp & the juices bubble.

Toss bananas and pineapple with 1/4 cup brown sugar & put into a 9 inch baking dish. Combine remaining 3/4 cup brown sugar, our, oats, margarine, coconut & nutmeg; sprinkle over fruit mixture.

98

Zucchini Cake
4 eggs! 1 cup oil! 2 cups sugar 2 tsp vanilla 1 cup nuts 2 cups raw grated unpeeled zucchini, drained! 3 cups our! 2 tsp baking powder 2 tsp baking soda 3 tsp cinnamon tube pan @ 350 degrees for 50 to 60 minutes.

Beat eggs, then add sugar, oil, vanilla & zucchini. Mix well. Add dry ingredients and beat well. Fold in nuts. Bake in a

99

Cookies and Such...

100

Almond Shortcake Cookies

1 cup our 1/2 cup cornstarch 1/2 cup powdered sugar 1 cup almonds! 3/4 cup margarine or butter! 1 tsp! Vanilla Place on ungreased cookie sheet & atten with fork. Bake @ 300 degrees for 15 to 20 minutes until edges are slightly brown (if you used butter).

Combine our, oats, brown sugar, nuts & 1 tsp cinnamon. Add margarine & blend with wooden spoon until soft dough forms. Shape dough into small bowls.

101

Almond Meringues
3 egg whites! 1/4 tsp cream of tartar 1/4 tsp almond extract 1 cup sugar 1 eight oz container soft-style cream cheese with pineapple, fresh fruits or preserves To egg whites, add cream of tartar & almond extract. Beat with an electric mixer on MEDIUM speed until soft peak forms (tips curl). Add sugar 1 tbsp at a time, beating on high speed until stiff peaks form (tips stand straight) & sugar is almost dissolved, about 7 minutes.

Let egg whites stand in a large metal mixing bowl for 30 minutes or until they reach room temperature. Meanwhile, cover a baking sheet with plain brown baking paper.

Drop meringue by tbsp, 3 inches apart onto the prepared baking sheet. With the back of a spoon, make a well in the center of each, building up the sides.

Bake @ 300 degrees for 20 minutes. Turn off the oven & let cookies dry in the oven with the door closed for 30 minutes.
102

Store for up to 1 week in a cool dry place until ready to serve.

Just before serving, spoon a generous tsp of cream cheese into the center of each cookie. Top with fruit or preserves & serve immediately. Makes about 40 cookies.

103

Applesauce Jumbles
2 3/4 cups our! 1 1/2 cups brown sugar 1/2 tsp baking soda! 3/4 cup apple sauce! 1 cup raisins 1 tsp cinnamon 1/4 tsp cloves! 1/2 cup shortening 2 eggs 1 tsp vanilla ! Heat 1/2 cup margarine until golden brown. Remove from heat. Blend in 2 cups powdered sugar & vanilla. Add 2 to 4 tbsp hot water, as needed. BROWN BUTTER GLAZE FROSTING:

Mix all ingredients. Drop by tsp 2 inches apart on ungreased cookie sheet. Bake @ 375 degrees for 10 minutes.

104

Anise Cookies
Af*r dinner cookies at #eir -nest.
1 1/2 tbsp anise seed & anise avoring! 1 1/2 cup margarine! (3 sticks) 6 eggs! 1 tbsp vanilla or more. 8 cups our! 2 cups sugar! 3 tbsp baking powder 1 cup milk

Mix our rst with dry ingredients. then add wet ingredients. Make 1 cookie balls & bake @ 350 degrees until done

105

Anise Finger Bars

1/2 cup butter! 1/2 cup vegetable oil 1 1/2 cups sugar! 3 eggs 4 tsp baking powder! 2 tsp anise seed! 4 3/4 cups all-purpose our Divide dough into 5 equal pieces. Shape into long, narrow, at loaves about 2 1/2 inches wide and 1 inch thick.

Place on greased cookie sheets 2 inches apart and mark with knife diagonally every 1/2 inch. Bake loaves in preheated oven @ 375 degrees for about 20 minutes or until lightly browned.

With an electric mixer, beat butter, oil and sugar until blended. Add eggs one at a time. Beat until light and creamy. Stir in baking powder and anise seed. Gradually add our and stir until a soft dough is formed.

Remove from oven. While warm, slice through the marks made earlier. Toast slices on both sides in 350 degree oven until lightly browned. Cool completely before storing in covered container. Makes ve dozen.

106

Apricot Bars
2 cups our! 1 1/2 cups shredded coconut! 8 oz apricot preserves! 1 cup walnuts, chopped 3/4 cup butter at room temperature! 1 cup sugar! 1 egg 1 1/2 tsps vanilla 1/2 tsp salt Cream butter, sugar, egg, and vanilla. Mix in salt, our, and coconut. Stir well. Reserve 3/4 cup for the top layer. Spread rest in a greased 9"x 11" pan.

Spread apricot preserves over mixture. Sprinkle nuts over preserves. Crumble reserved 3/4 cup dough over top of nuts.

Bake @ 350 degrees for 30 minutes. Cool slightly and cut into 24 bars.

Preheat oven to 350 degrees.

107

Apricot Crescents
1 tbsp cold water apricot preserves minced nuts confection sugar 1/2 cup margarine! 2 three oz pkg cream cheese! 3/4 cup our Cut into 24 pieces. Keep dough chilled. Roll out each piece very thin to form 2 1/2 to 3 squares. Spread each piece with apricot preserves & sprinkle with nuts.

Cut butter and! cream cheese! with our. Add! water & mix lightly! with fork until! blended. Chill! until rm.
108

Roll up from one corner & bend ends to form crescent shape. Bake @ 450 degrees for 10 minutes. Sprinkle with powdered sugar.

Apricot Crescents Delights

1/2 cup margarine 2 three oz pkgs cream cheese! 3/4 cup our 1 tbsp cold water apricot preserves minced nuts powdered sugar Put folded side down onto an ungreased cookie sheet. Bake @ 350 degrees for 10 minutes. Sprinkle with powdered sugar. form 2 1/2 to 3 inch squares. Spread each piece with apricot preserves & sprinkle with nuts. Roll each square up from one corner to form crescents.

Cut butter & cheese with our. Add water. Mix lightly with fork until blended. Chill until rm. Cut into 24 pieces. Keep dough chilled. Roll out each piece very thin to
109

Apricot Squares
DOUGH: ! 1/2 cup brown sugar! 1 tsp vanilla! 1/2 margarine! 1 pkg of three oz cream cheese! 1 cup our! 2 tbsp water! 1 1/3 cups rolled oats, uncooked ! Beat together sugar, butter and cream cheese and vanilla until smooth. Add our & mix. Stir in water and oats. 1 1/2 cups chopped dried apricots! 3/4 cup sugar! 1/4 tsp ginger! 1 cup water Spread 1/2 of dough in greased 9" square pan. Chill.

Roll out the second half of dough between wax paper to form a 9 inch square.

FILLING:

110

Mix above ingredients. Spread lling over bottom dough already in the pan. Remove wax paper from one side of remaining dough. Place dough over lling. Press edges of dough to seal in lling.

Bake @ 300 degrees for 30 minutes. Cool and cut into squares. Frost with powdered sugar icing.

111

Apricot Squares #2
8 cups our! 2 cups butter! 1 cake yeast! 1 tsp sugar! 2 tbsp warm milk 6 egg yolks1/2 pint sour cream 1 glass of apricot preserves! 1 tsp vanilla yeast in milk. Add sugar to egg yolks and sour cream, and then add to our and butter mixture.

Work butter and our as for pie. Add egg yolks, vanilla and sour cream. Dissolve

Mix until smooth, then roll out 1/4 inch thick & place on cookie sheet. Spread preserves on top. Make & apply lattice. Let stand 2 hours. Bake at 350 degrees for 35 minutes.
112

Banana Nut Date Bread

2 cups our! 1 tsp baking soda! 1/2 tsp salt! 2 medium! bananas, thinly sliced! 1/2 cup butter or margarine 1 cup sugar! 2 eggs! 1/4 tsp vanilla 1/4 cup water 1/2 cup dates 1/2 cup walnuts bowl, cream butter & sugar. Beat in eggs, vanilla & bananas. Add our mixture. Beat only until moistened. Add water & mix. Stir in the dates & walnuts. Turn into greased 9 x 5 x 3 pan. Bake @ 350 degrees for 65 to 70 minutes.

Stir together dry ingredients. In small bowl beat bananas until smooth. In large
113

Banana Bread
sugar 1/4 tsp salt 2 cups our 3 ripe bananas 1 cup buttermilk 2 eggs

114

Best Banana Bread

1/2 cup(1 stick) margarine, softened! 1 cup sugar! 2 large eggs 1 tbsp grated orange peel 1 cup mashed bananas (2 medium)! 1/2 tsp salt 2 cups unsifted allpurpose our 1 tsp baking soda! 1 cup buttermilk! 1 cup chopped walnuts 1 cup semisweet chocolate pieces Preheat the oven to 350 degrees. Grease two 8 x 4 loaf pans. In large bowl, with your electric mixer at MEDIUM speed,cream together the butter, sugar, eggs and orange peel until light and uffy. Beat in mashed bananas.

On waxed paper combine our, baking soda & 1/2 tsp salt. At LOW speed, gradually add all this our mixture, then buttermilk. Beat just until smooth. Stir in nuts and chocolate.

Evenly spoon into 2 prepared loaf pans. Bake 1 hour. Test with toothpick.

115

Basic Cookies Recipe

2 cups our! 2 tsp baking powder 2 tbsp sugar! 1/4 tsp salt 1/ lb butter or margarine 3 pkgs of 3 oz cream cheese! 2 eggs Fill with butter frosting, whipped cream or custard pudding. Form dough into balls: Make balls one inch in diameter. Roll in nuts or topping. Bake 12 minutes @ 350 degrees. ! Pat chilled dough into Sandbakki molds about 1/8 inch thick & place on cookie sheet. Bake 12-15 minutes. Cool on rack, then remove from molds.

Sift dry ingredients. Cream butter & cream cheese until uffy, then add dry ingredients. Add eggs and mix to form a stiff dough. Chill 2 hours & prepare according to variations below.

VARIATIONS:

116

Bohemian Kolsacky
4 cups our! 1/2 cup sugar! 1/2 lb butter or margarine 2 packs dry yeast! 4 tbsp warm water! 2 tbsp sugar! 1 tsp vanilla! 1 tsp salt 1 cup Half n Half! 2 whole eggs! 2 cans (12 oz) apricot, prune or poppy seed lling shredded coconut slivered almonds Cover dough and let rise until double. Keep covered & refrigerate overnight. Sift our and sugar into large bowl. Cut in butter. Dissolve yeast in water and add sugar.

Measure vanilla, Half "n Half, eggs and salt into blender. Mix until smooth. Add yeast & mix again. Pour liquid ingredients over dry ingredients. Beat well until dough is smooth, about 15 minutes.

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When ready to bake, roll out portions of dough 1/4 inch thick. Cut with 1 3/4 inch cookie cutter and place 1/2 inch apart on buttered cookie sheets.

Using 2nd nger, press an indent the center of each cookie and add a tsp of lling. Top with coconut and slivered almonds.

Bake @ 375 degrees for 12 minutes until lightly browned. Sprinkle with confectionery sugar just before serving.

118

Brownies
Cream Together... ! 1/2 cup butter 2 cups sugar! 4 eggs, beaten greased 9 x 13 pan. Bake @ 350 degrees for 25 minutes.

Sift Together...

1 tsp vanilla 1/2 cup milk

Add sifted mixture to creamed mixture alternately with 1/2 cup milk and vanilla. Add 1 cup nuts. Pour into

119

Brownies, Chocolate Mint

1 cup sugar! 1/2 cup margarine 4 eggs 1 cup our! 1 tbsp vanilla! 1 (16 oz) can chocolate syrup 1 cup sugar! 1/2 cup margarine 4 eggs ! Mix, put together and bake in greased 9"x 13 " pan @ 350 degrees for 30 minutes. Cool, then mix. 1 cup chocolate chips (6 oz)! 6 tbsp margarine GLAZE: 2 cups powdered sugar 1/2 cup butter! 2 tbsp cream de mint Mix together, then spread on top the following mixture of...

Melt together, let cool a little, then spread on top

120

Butter Cookies
1 cup (1/2 pound) butter or margarine! 1 1/2 cup sugar! 2 eggs 2 tsp vanilla 3 1/2 cups sifted our 1 tsp baking powder 1/2 tsp salt For variation, add chocolate (2 oz) & 1 cup pecans. ingredients together and gradually add to creamed mixture., stirring as you do.

Chill dough for 4 hours. Roll 1/4 inch thick & cut into squares. Bake @ 400 degrees for 6-8 minutes. Decorate with icing, colored sugar or candies.

Cream butter and! sugar together.! Beat in eggs and! vanilla. Sift dry!
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Brownies Supreme
Sift together... ! 1 1/4 cups our 3/4 cup cocoa 1/4 tsp salt Add the sifted mixture to the creamed mixture and alternate with 1/2 cup milk, 1 tsp vanilla & 1 cup nuts. Place in greased 13 x 9 inch pan. Bake @ 350 degrees for 25 minutes. ! 1/2 cup milk 1 tsp vanilla 1 cup nuts

Cream together...

1/2 cup butter! 2 cups sugar! 4 eggs, beaten

Add...

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Buttermilk Cookies
1/2 cup margarine, one stick! 3/4 cup sugar! 1 egg 2 1/2 cups our! 1/4 tsp salt! 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp vanilla! 1-2 cups of fruit 1 cup buttermilk chopped nuts Cream margarine & sugar. Add eggs & vanilla, then buttermilk. Add dry ingredients. Fold in nuts blueberries, apples, peaches or whatever.

Make as either cookies or cake. Bake @ 350 degrees accordingly.

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Cannoli Fillings
3 lb ricotta! 2 1/2 cups powdered sugar! 1/4 cup grated chocolate! chips ! 2 cups ricotta cheese! 1 cup heavy whipped cream! 3 tbsp sugar! 2 tbs candied fruit! vanilla or grated chocolate chips. 2 tbsp chopped citron 10 candied cherries, chopped! 1/2 tsp cinnamon 1 tsp vanilla FILLING #3: In bowl mix & beat ricotta cheese for 1 minute. Add 2 1/2 cups powdered sugar & beat until uffy. Add chocolate chips, citron, cherries & other stuff. Beat at low speed until blended. Refrigerate for 2 hours. ! 3 lbs ricotta! 2 1/2 cups powdered sugar 1/4 cup chocolate chips! 2 tbsp chopped candied fruit 10 candied cherries, cut in half. FILLING #2:

124

Cannoli Shells
3 cups our! 1 tbsp sugar! 1/4 tsp cinnamon 3/4 cup port wine oil for frying! 1 egg yolk

Sift dry! ingredients.! Make a well in! center of dry! ingredients and ll! with port wine.! Blend our into! port wine with fork. Add egg yolk. When stiff enough to handle, knead for 15 minutes. Refrigerate 2 hours.
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Roll out and cut to t around aluminum baking tubes. Deep fry until light golden brown. Remove and place on paper towels until cool. Stuff just before serving.

Cherry-Filled Squares
4 cups our! 4 tsp baking powder 2 eggs 1 stick margarine 1 tsp vanilla! milk! cherry preserves Pat 1/2 dough onto cookie sheet with edges of wooden spoon. Add cherry preserves. Put rest of dough on top. Brush top with milk.

Bake @ 350 degrees until done. Cool rst, then cut into squares.

First mix dry ingredients with enough milk to make nice dough, then add rest. Add milk as needed to make dough correct consistency.

126

Cherogies
1 level sift our (about 4 cups)! 1 tsp salt! 3 tbsp sugar 2 tsp vanilla! 1 tbsp margarine! 1 tsp baking powder 1/2 glass wine powdered sugar Deep fry in oil until light golden brown. Place on paper towel to drain. Dust with powdered sugar. Cool. Add more powdered sugar just before serving.

Mix with enough milk to make dough. Roll out thin. Cut into large 4 1/2 inch squares with a wavy-edged rolling cutter. Slit as shown below and pull the opposite end through the slit.

127

Chinese Almond Cookies

In a bowl mix... 3/4 cup sugar! 1tsp baking powder 1/4 tsp salt! 3/4 cup softened butter or margarine 1 egg! 2 tbsp water! 1 tsp almond extract Shape dough into 1 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten balls slightly with glass dipped in water then sugar. Press a whole almond rmly into each cookie.

Bake @ 350 degrees for 10 to 12 minutes. Do not brown or over-bake.

Mix all ingredients well, then add 2 1/2 cups our. Mix again.

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Cheese Apple Strudel

FILLING: 2 cups our 2 cups apples 1/2 cup sugar 1/2 cup chopped peeled almonds 1 tsp cinnamon 1 tsp nutmeg 1 egg, beaten Mix butter, cottage cheese & our; chill 1/2 hour. Roll out into a large oblong shape, but not too thin. Mix apples with sugar, cinnamon, nutmeg & peeled almonds. Spread over pastry. Glaze edges with beaten egg, tuck in ends & fold over.

PASTRY: Brush top with beaten egg. Bake @ 375 degrees for 30 to 45 minutes or until golden brown.
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1 cup butter! 1/2 lb cottage cheese

Chocolate Balls, Italian

1 pkg eight oz cream cheese! 1 cup margarine! 1 cup milk 1 1/4 cups sugar 4 1/2 cups our 1 tsp vanilla 1/2 cup cocoa! 1/2 tsp cinnamon 1/4 tsp cloves! 1/2 tsp nutmeg! 1 cup walnuts! 5 tsp baking powder 350 degrees until done.

Mix well. Roll with hands into 1 inch balls. Place on cookie sheet. Bake @

130

Chocolate Bars
1/2 cup margarine 1 cup sugar! 1 whole egg + one additional yolk 3 oz unsweetened dark chocolate, melted! 1/2 cup milk! 1 tsp vanilla 1 3/4 cups our Add eggs, chocolate, milk & vanilla. Mix well. Sift dry ingredients and add to butter mixture. Fold in raisins & nuts.

Drop from tsp onto greased cookie sheet. Bake @ 350 degrees for 12 minutes. Top with chocolate frosting.

CHOCOLATE FROSTING:

Cream butter and sugar until light and uffy.

1 cup powdered sugar! 2 tbsp cocoa! 1 1/2 tbsp cold coffee 1 tsp vanilla

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Chocolate Bars, Ricotta

FLOUR MIXTURE: RICOTTA MIXTURE: 1 tsp vegetable shortening 1 cup ricotta cheese! 3/4 cup (1 1/2 sticks) margarine ! Combine ricotta mixture above & stir into the our mixture & pecans. Spread dough evenly on ungreased 15x 10 pan. Bake 25 to 30 minutes @ 350 degrees. 2 eggs! 5 squares unsweetened chocolate, melted 1 cup (3 oz) pecans 2 1/3 cups our! 1 1/2 cups sugar! 1 tsp vanilla 1/4 cup chocolate chips Beat ricotta and! margarine, gradually! adding sugar and eggs,! then chocolate & vanilla.

When cookies are cool, melt together chocolate chips and vegetable shortening. Drizzle over top.

132

Chocolate Chip Cookies

1 cup butter or margarine 3/4 cup white sugar! 3/4 cup brown sugar! 1 tsp vanilla 3 eggs! 3 cups our! 1/4 cup! wheat germ! 1 cup oatmeal! 1 tsp baking soda.! 1 twelve oz pkg of chocolate chips or more cup oatmeal & 1 tsp baking soda. Mix well, then add 1 thirteen oz pkg of chocolate chips & 1 cup chopped nuts. Mix again.

Drop by tsp onto cookie sheet & bake @ 375 degrees for 10 to 12 minutes.

Combine and beat the rst 5 ingredients until creamy, then beat 3 eggs into batter. Now add 3 cups our, wheat germ, 1
133

Chocolate Chip Pan Cookie

2 1/4 cups our 1 tsp baking soda 1 cup margarine 3/4 cup brown sugar 1 tsp vanilla! 2 eggs! 1 cup nuts

Heat oven to 375. Combine our and baking soda. In large bowl mix butter, sugar, & vanilla. Beat until creamy. Add eggs and mix. Add chocolate chips & nuts.

134

Chocolate Cookies
1 cup sugar! 1 egg! 1/2 cup milk! 2 tsp baking powder 1/8 tsp salt 1/2 cup butter! 2 squares melted chocolate! 1 1/2 cups our! 1 tsp vanilla Drop from spoon onto greased pan. Six cookies to sheet: they spread. Bake 7 minutes @ 375 degrees.

Cream butter, sugar and egg completely. Mix vanilla with milk. Add baking powder & salt to our. Add liquid and dry ingredients alternately to rst mixture. Add chocolate and mix well.

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Chocolate Cookies #2
Sift... ! 1 3/4 cups our 1/2 tsp salt Mix above, then add: 2 squares chocolate, melted! Mix again, then drop by tsp onto cookie sheet. Bake @350 degrees for 15 minutes.

Add... ! 2/3 cup shortening 1 cup brown sugar 1 egg! 1/2 cup milk! 1 tsp vanilla 1/2 cup nuts
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Cool and ice with fudge icing, if desired.

Chocolate Dipping Cookies

Sift ... 2 cups our! 2 1/2 tsp baking powder 1/2 tsp salt! 1/2 cup cocoa then roll balls in powdered sugar. Bake on a greased cookie sheet @ 300 degrees for 20 minutes.

Melt 1/2 cup margarine, then blend in 2 cups sugar, and add 3 eggs, 1 at a time, beating for 1 minute after adding each egg.

Add 1/2 cup walnuts, chopped. Chill for 15 minutes. Make balls using teaspoon,

137

Chocolate Double Cookies

5 oz sweet chocolate broken into pieces! 1/2 cup dark brown sugar 1/2 cup sugar 1/2 cup (one stick) margarine cut into 4 pieces 2 tsp vanilla 1 cup minus 2 tbsp our 1/2 tsp baking powder 1/2 tsp baking soda! 1 cup semi-sweet chocolate chips 1/2 cup pecans 1 egg Combine chocolate and sugar in a blender and chop 6 times on & off, until its consistency is like sugar granules (about 1 minute). Add butter and blend 1/2 minutes. Add egg and vanilla and then blend. Add our, baking powder, & baking powder. Add chocolate chips and pecans, then blend in blender using 2 quick on & off cycles.

138

Chocolate Drops
1/2 cup milk! 1 3/4 cup our! 1/2 tsp baking soda 1/2 tsp baking powder 1 cup raisins! 1 cup nuts 1/2 cup margarine! 1 cup sugar! 1 egg! 3 squares unsweetened chocolate, melted CHOCOLATE FROSTING: 3 tbsp butter! 1 cup powdered sugar! 2 tbsp cocoa 1 1/2 tbsp cold coffee 1 tsp vanilla

Mix, bake @ 350 degrees until done. Cool, then frost.

139

Chocolate Frosted Cookies

2/3 cup sugar 1 egg! 2/3 cup milk 1 tsp vanilla 1 1/2 cups our! 1 1/2 tsp baking powder 3 squares chocolate! 4 tbsp butter ICING: Sift our and Baking Powder together several times. ! 3 squares chocolate! 2 tbsp butter! 12 marshmallows in pieces 1/4 cup water! 1 cup powder sugar! 1 tsp vanilla Add our with milk and mix. Add vanilla & mix. Drop by tsp onto ungreased sheet & bake @ 375 degrees for 7 minutes. When cookies are cold, spread with icing & place a pecan in center of each cookie.

Melt chocolate & butter over hot water. Add sugar and mix. Add egg & mix.

140

Place chocolate, butter, marshmallow, water in saucepan. Heat on low until chocolate and marshmallows melt. Add remaining ingredients. Mix thoroughly.

141

Chocolate Macaroons
1 six oz pkg chocolate chips 1 cup coconut 1/2 cup nuts 2 egg whites 1/2 cup sugar 1 tsp vanilla

In double boiler melt chocolate chips. Cool. Stir in coconut , nuts and vanilla. In small bowl beat egg whites until stiff. Fold these egg whites into the chocolate chip mixture.

Drop by tsp one inch apart onto cookie sheet. Bake @ 325 degrees for 20 minutes.
142

Chocolate Pecan Bars

1 1/4 cups our 1 cup powdered sugar 1/2 cup cocoa! 1 cup margarine 1 can sweetened condensed milk 1 egg! 2 tsp vanilla 1 1/2 cups pecans Preheat oven to 350 degrees.! In large bowl combine our,! sugar & cocoa. Cut in margarine! until crumbly. Press rmly onto bottom of 13 x 9 pan. Bake 15 minutes.

In medium bowl, heat condensed milk, egg & vanilla. Mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes until lightly browned. Cut into bars.

143

Chocolate Pecan Bars #2

1 can sweetened condensed milk 1 egg! 2 tsp vanilla 1 1/2 cups pecans 1 1/4 cups our! 1 cup powdered sugar 1/2 cup cocoa! 1 cup margarine In medium bowl beat condensed milk, egg and vanilla. Mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes until lightly browned. Cut into bars.

Preheat oven to 350 degrees. In large bowl combine our, sugar & cocoa. Cut in margarine until crumbly. Press rmly into the bottom of a 13"x 9" pan. Bake 15 minutes.

144

Chocolate Ricotta Cookies

1 cup margarine 2 cups sugar! 3 eggs! 2 lb ricotta 1 tbsp vanilla extract 1 tbsp almond extract 4 1/2 cups our! 2 tbsp baking powder! 3 tbsp coffee-! avored liqueur! 3/4 cup pecans! 3 oz (3 squares) of semi-sweet chocolate, coarsely chopped In bowl cream margarine and sugar. Add eggs, ricotta , vanilla & almond extract. Mix well. Add our and baking powder, one cup at a time alternately with extracts and liqueurs. Add pecans and chocolate.

Drop by tbsp onto greased cookie sheet. Bake 20 minutes @ 350 degrees.

145

Chocolate Truffles
1 1/4 cups heavy cream 6 tbsp butter! 2 3/4 cup semi sweet chocolate chips! 1/4 cup orange liqueur 1/4 cup pecans! 2 tbsp powdered sugar 1/4 cup cocoa In another bowl, place the powdered sugar. Shape mixture into balls. Coat with pecans. Coat one third of the balls in powdered sugar or cocoa. Sprinkle sugarcoated trufes with powdered sugar just before serving.

Heat cream & butter to boiling in saucepan over medium heat. Remove from heat, add chocolate chips, stirring until they melt. Add liqueur; stir until liquid cools & thickens. Refrigerate 3 hours until easy to shape. Chop pecans and put into a bowl.

146

Cinnamon Buns
2 tbsp warm water with pinch of sugar added! 2 eggs, beaten 1 cup scalded milk 5 tbsp sugar! 4 tbsp margarine 1 cake yeast 4 cups our cinnamon Place slices in a greased round baking pan & let rise until double in bulk. Bake @ 350 degrees for 20 minutes our. Stir, do not knead. Turn onto bread board. Cut dough in half & roll out like pie crust. Brush with melted butter, then sprinkle with sugar and cinnamon. Roll up like jelly roll. Cut into slices 1 1/2 inch thick.

Add yeast to warm water with pinch of sugar & set aside. Combine milk, sugar & margarine. Cool. Stir the softened yeast into the milk mixture. Add eggs &

147

Cinnamon Horns
FILLING: ! 3/4 cup sugar! 1 tsp cinnamon! 3/4 cup chopped nuts Chill dough. Divide dough into three parts. Roll into a at circle & put lling on top. Cut into wedges and roll each up from the smallest end. Bake @ 375 degrees for 10-20 minutes. Sprinkle frosting on cookies while still warm.

DOUGH:

1 cup butter (1/2 lb) 2 cups our! 1 egg yolk, beaten ! 3/4 cup sour cream

FROSTING:

1 tbsp butter or margarine 1 1/2 tbsp cream! 1 cup powdered sugar!

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1/2 tsp lemon juice! 1/2 tsp vanilla

Melt 1 tbsp butter or margarine. Stir in 1 1/2 tbsp cream. Remove from heat. Stir in 1 cup powdered sugar until smooth. Stir in 1/2 tsp lemon juice & 1/2 tsp vanilla

149

Cornmeal Crescent Rolls

1 pkg yeast! 1/2 tsp sugar! 1/2 cup warm water 1 cup our! 1/3 cup cornmeal! 3 tbsp dry milk! 1/2 cup plain yogurt 1/4 cup oil! 2 tbsp molasses! 1 1/4 cups to 1 1/2 cups our! 1 egg white! 1 tsp water and knead. Let rise 1+ hours, then divide in half and roll out into 12" circles. Cut 12 "pizza wedges" from each circle. Roll up to form crescents. Brush each crescent with an egg white mixed with 1 tsp water. Bake @ 350 degrees until done.

Dissolve yeast & sugar in warm water. Let stand. Add our & next 5 ingredients. Stir in 1 1/4 cups our. Mix

150

Cherry-Chocolate Cookies
1 1/2 cups our 1/2 cup cocoa 1/4 tsp salt! 1/4 tsp baking powder 1/4 tsp baking soda! 1/2 cup margarine 1 egg 1 cup sugar! 1 ten oz jar marshmallow creme maraschino cherries In another mixing bowl beat together margarine & sugar until uffy. Add egg & vanilla. Beat well. Gradually add dry ingredients to the creamed mixture. Beat until blended. 1 six oz pkg (1 cup) chocolate chips! 1/2 cup sweetened condensed milk! 1 tsp vanilla

In bowl mix together dry ingredients.

151

Shape dough into 1 inch balls & place on ungreased cookie sheet. Press center of each ball with thumb. Drain maraschino cherries, reserving the juice. Place a cherry in the center of each cookie.

FROSTING: ! In small pan combine chocolate chips and condensed milk, & heat until chocolate is melted. Stir in 4 tsp of cherry juice.

Spoon 1 tsp frosting over each cherry, spreading to cover cherries. Frosting may be thinned by adding cherry juice.

Bake @ 350 degrees for 10 minutes until done.

152

Coconut Bars
Put into bowl... ! 1/2 cup margarine, soft 1/2 cup brown sugar! 1 cup our 1 tsp vanilla! 2 tbsp our! 1/2 tsp baking powder 1 cup nuts

Mix well, then press rmly into 9x12 pan. Bake slowly at 325 degrees for 20 minutes. Do not brown

Mix well and add 1 cup nuts. Mix again, then spread over partially baked batter. Sprinkle with 1 cup coconut. Bake @ 325 degrees for 25 minutes or until brown. Cut into squares or bars while warm. Cool in pan.

Put into small bowl...

2 eggs unbeaten! 1 cup brown sugar! 1 tsp salt

153

Danish
1 cup yeast! 1/4 cup warm water 1/2 cup hot milk! 3 tbsp sugar! 2 1/2 cup our 4 tbsp margarine! 1 tsp salt! 1 tsp mace! 1 large egg, beaten prune/lekvar lling Add remaining our to make dough soft. Let stand while making lling of choice. Spoon dough by heaping tbsp onto baking pan.

Soften yeast in water.! Mix milk with sugar, 3! tbsp margarine, salt and! mace. Cool until lukewarm. Add yeast mixture, egg & half the our. Mix well. Knead.

Melt remaining tbsp margarine & brush over danish. With back of spoon make depression in center of each. Fill depression with prune/lekvar lling (see llings) or any fruit lling.

Let rise until light, 45 minutes to 1 hour or so. Bake at 375 degrees for 20 minutes until golden brown.

154

Date Almond Oatmeal Cookies

2 cups our! 2 cups oatmeal! 1 tsp cinnamon! 1 tsp baking powder! 1/2 tsp baking soda! 2 cups chopped nuts 8 oz chopped almonds 1 cup margarine 1 cup sugar! 1/4 cup brown sugar 2 eggs! 1/4 cup milk! 1 tbsp molasses or dark corn syrup Mix. Drop by tbsp 1 1/2 inches apart onto greased sheet. Bake @ 350 degrees for 15 minutes at 350 degrees.

155

Date Pinwheel Cookies

3 cups our! 1 tsp baking soda 3/4 cup margarine 1 cup white sugar 1 cup brown sugar 1 tsp vanilla! 3 large eggs Mix our and baking soda. In a bowl mix margarine and both sugars until creamy. Add vanilla. Add eggs. Stir in our mixture 1 cup at a time, then stir a little more. 2/3 cup water! 1 cup chopped nuts! 1 tsp vanilla

FILLING: Cut dough into 4 parts. Roll out 1 piece at a time to a 7x 9 size. Take 1/4 of lling (1/2 cup) and - with a knife spread it over the dough.

1 1/2 cups chopped dates 3/4 cup sugar

156

Starting at the wide side, roll up the dough like a lekvar or nut roll. Wrap in wax paper and refrigerate 1 hour.

To bake, slice into cookie rolls 1/4 inch thick and place 3" apart on a greased cookie sheet. Bake @ 325 for 8 10 minutes until lightly browned.

157

Filled Cookies
1/2 pint light cream! 2 small yeasts, fresh 4 egg yolks 4 cups our! 1/2 lb margarine 1 tsp salt

Heat cream until warm, then add yeast. Let set 15 minutes. Beat egg yolks & add to cream. Mix in remaining ingredients. Put overnight in refrigerator.

Roll out and ll with your choice of preserves. Bake @ 350 degrees until done. Cool and cut into squares.

158

Filled Cookies #2
Mix well... 1 box ground raisins 2/3 cup sugar! 1 cup water and 2 tsp our or cornstarch 1 cup lard! 2 cups sugar

Add... ! 2 eggs 1 cup milk or buttermilk! 1 tsp vanilla! 6 1/2 cups our and 2 tsp baking soda ....Cook until thickens.

Mix together and roll out. Then ll with this raisin lling...

159

Filled Cookies Supreme

Mix well... ! 1 cup lard or margarine! 2 cups sugar ! Cook until thickens...! 1 box ground raisins! 2/3 cup sugar! 1 cup water! 2 tsp our or cornstarch FILLING:

Add & mix... ! 2 eggs! 1 cup milk or buttermilk! 1 tsp vanilla! 6 1/2 cups our! 2 tsp baking soda

Bake @ 325 degrees until light golden brown

Roll out. Fill with raisin lling, or any fruit lling.

160

Ginger Cookies
2 1/2 cups all-purpose our 1 cup sugar! 1 tsp baking soda! 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp ground allspice! 1/2 tsp salt! 3/4 cup margarine, melted 1/2 cup molasses In a small bowl, mix margarine & molasses; stir in egg. Stir margarine mixture into our until dough forms. Shape dough into little balls the size of walnuts. Put on a non-greased cookie sheet.

Preheat the oven to 350 degrees. In large bowl, combine our, sugar, baking soda, spices and salt.

Take a dampened water glass and dip bottom of glass into small bowl of water and then into a small bowl of sugar. The sugar will stick to the bottom of the glass. Then press the glass down on cookies to atten all cookies to 1/4 inch thickness. Repeat for each cookie.

Bake @ 350 degrees for 10 to 12 minutes. Makes about three dozen.

161

Great Pumpkin Cookies

2 cups our! 1 cup oatmeal! 1 tsp baking soda 1 tsp cinnamon! 1 cup margarine! 1 cup brown sugar 1 cup white sugar 1 egg! 1 tsp vanilla! 1 cup pumpkin 1 cup chocolate chips, raisins & nuts or peanut butter or combo thereof... Bake 15-20-25 minutes or so @ 350 degrees, watching closely. Decorate with icing or peanut butter, or nuts & raisins. In another bowl, cream together butter, add sugars, then beat until uffy. Add egg & vanilla & mix. Add dry ingredients with pumpkin & blend together. Add chocolate chips.

Mix together dry ingredients: our, oats, baking soda, cinnamon & set aside.

162

Holiday Cream Horns

4 cups our! 1/2 tsp salt! 1 pkg dry yeast! 1 1/4 cup margarine 1 cup sour cream 1 tsp vanilla! 3 egg yolks, beaten save egg whites ! In a large bowl, sift together our, salt & yeast. Cut in margarine like for pie crust. Add beaten egg yolks with sour cream & vanilla. Cover bowl and chill for a couple hours. together. Add 2 tsp vanilla & mix. Set aside. DOUGH:

FILLING: ! Six egg whites stify beaten, 2 cups granulated sugar, 1 lb six oz of ground pecans: Grind ne like for nut roll, but save some and chop larger (most grind ne) like for cake, then mix both ! In a bowl beat egg whites until stiff, gradually adding sugar. Fold in pecan mixture.
163

FILLING (continued):

! BACK TO DOUGH: ! Put dough on heavy plastic sheet with very little our. Divide dough into 11 pieces of equal weight. Weigh it! From each of the 11 pieces make 8 pieces, equal in size/ weight. I weighed my dough to have equal amounts, then I weighed nuts to have equal amounts. That way I could judge how much nuts to put in each cookie horn. It all made 88 horns & I had just a tiny bit of nuts left over. The lling does not run out of rolled up cookie while baking. Bake @ 350 degrees. - Mary Harrison DeGraziano

Roll each piece as thin as possible forming a round, roughly 3 inch circle. Put 1 tsp of lling in and roll up like a tube. Do not pinch open ends, only the seam to keep it shut. Put on a slightly greased cookie sheet with the seam on the bottom.

Bake at 400 for 15 to 18 minutes. Watch them!! First cool, then dust in bag with powdered sugar, putting about 8 at a time into a bag and shaking very gently.

NOTE...

164

Italian Cookies
3 tsp baking powder 4 cups our 6 eggs! 1 cup sugar 1 cup oil! 1 tsp vanilla

Beat eggs. Add sugar and beat well. Add baking powder, our, oil and vanilla. Drop from tip of teaspoon onto a cookie sheet, ungreased. Bake @ 375 degrees for 15 minutes.

165

Kiffle
2 cups our! 1 cake yeast! 1/2 cup margarine 2 egg yolks! 1/2 cup sour cream 1 tsp vanilla 1/2 cup sugar 2 egg whites.

Mix ingredients and knead for 10 minutes. Divide into 3 parts & chill 1 hour. Roll out on sugar into pie shape. Cut into wedges, add lling and place on greased cookie sheet. Bake @ 350 degrees until light brown.

FILLING: ! 1 cup walnuts

166

Lekvar Cookies
2 1/2 cups our! 1 tsp baking powder 1/2 cup margarine! 4 oz cream cheese 3/4 cup sugar! 1 egg yolk! 1 tsp vanilla! 1/2 tsp lemon rind Preheat oven to 350 degrees. On oured board, roll out dough 1/16 inch thick. Cut in circles with 3 biscuit cutter. Place 2 tsp of any fruit lling in the middle of each circle. Fold up three edge tips of dough circles and pinch together to make a triangle. Bake @ 350 degrees until light brown.

Mix our & baking powder. In a bowl, beat butter, cream cheese & sugar until uffy. Beat in egg yolk, vanilla & lemon rind. As you mix, stir in our mixture gradually, adding 1/2 cup at a time, to make smooth, stiff dough. Refrigerate 8 hours. !

PRUNE FILLING:

1 cup pitted prunes, 1 cup water, 1/2 cup sugar

167

3/4 tsp cinnamon, 1 tsp lemon! 1/2 tsp lemon peel, grated.

NOTE: Lekvar can also be made by chopping up, adding water and boiling down fresh European plums until a thick tar-like mixture forms. Then add a little more water, sugar, the cinnamon and lemon.

168

Lekvar Squares
1/2 cup butter 2 1/2 cups sugar 2 cups or more our! 1 tsp baking powder! 1/2 lb lekvar/prune lling 1 cup pitted prunes 1 cup water! 1/2 cup sugar! 3/4 tbs cinnamon. 1/2 tsp lemon peel, grated walnuts, chopped Line bottom of 15 x 10 pan with dough. Spread lekvar over top of dough. Make lattice for top (check Fillings, Toppings and Doughs). Brush lattice with milk and sprinkle with sugar. Bake at 375 degrees until brown.

Boil prunes in water for 10 minutes. Drain water. Add rest of ingredients. Chop in processor or put through grinder.

PRUNE FILLING (Lekvar)

169

Lekvar Squares Delight

1/2 lb margarine! 1 cup ground nuts 1 cup sugar or less 2 cups our 2 eggs! 1 tbsp baking powder! 1 jar lekvar or other fruit

PRUNE/LEKVAR FILLING:

Mix all ingredients together. Pat or spread 2/3 of dough in 13"x 8" baking pan. Spread any fruit lling on top. Make lattice with rest of dough. Sprinkle powdered sugar and nuts on top. Bake @ 350 degrees for 30 minutes.

1 cup pitted prunes! 1 cup water! 1/2 cup sugar 3/4 tbs cinnamon.! 1/2 tsp lemon peel, grated walnuts, chopped

170

Boil prunes in water for 10 minutes. Drain water. Add rest of ingredients. Chop in processor or put through grinder.

NOTE: Lekvar can also be made by chopping up, adding water to and boiling down fresh European plums until a thick tar-like mixture forms. Then add a little more water, sugar, the cinnamon and lemon.

171

Marshmallow Rolls
2 cups sugar! 1/4 cup white Karo syrup 1/4 cup water 1 can evaporated milk 1/4 cup butter! 7 large marshmallows 2 cups nuts 1 tsp vanilla Slice (not too thin) to serve. With buttered hands, put on wax paper & make a roll the diameter of a quarter. Then roll in chopped nuts and cool. in cold water. Add 7 marshmallows, 2 cups nuts & vanilla, then heat until thickens.

Mix rst three ingredients well and boil until thread takes off from the spoon. Remove from stove. Add 1 can evaporated milk, 1/4 cup butter, then cook until it forms a ball when dropped

172

Mini Chess Tarts

1/2 of eleven oz pkg pie crust 1/4 cup plain yogurt! 1 egg, slightly beaten! 1/3 cup sugar! 2 tbsp margarine or butter, melted! 1 tbsp milk ! In a bowl, stir together egg, sugar, margarine or butter, milk, cornmeal, lemon peel and lemon juice. Spoon about 2 tsp lling into each cup. 1 tsp cornmeal! 1/4 tsp nely shredded lemon peel! 1 tsp lemon juice! red &/or green jelly Press into bottom and up the sides of 18 ungreased 1 3/4 inch mufn pans. FILLING:

In a mixing bowl combine pie crust ingedients and yogurt; stir until moistened. Form dough into 18 balls.

Bake @ 350 degrees for 25 to 30 minutes or until golden and set. Cool on wire rack. Cover & freeze for up to one week. Thaw just before serving, then spoon jelly into centers.

173

Molasses Cookies
1/4 cup brown sugar 1/2 cup margarine plus 2 tbsp shortening! 1 egg! 1/2 cup molasses! 1/2 cup thick buttermilk 1 cup raisins, plumped 1/2 cup nuts! 2 cups our! 1 tsp baking soda 1/8 tsp ginger! 1/2 tsp cloves! 1/2 tsp cinnamon. Wash raisins and plump in hot water, then cool. Sift together baking soda, our, ginger, cloves and cinnamon. Add brown sugar. In another bowl, cream butter and shortening, and sugar. Add eggs, beat until uffy, add molasses. Now stir in our mixture & the milk. Add & stir in raisins and nuts.

174

Molasses Cookies, Bran

4 cups our! 1 1/2 tsp ginger 1/2 tsp cloves! 1 tsp baking soda 1 cup molasses 1/2 cup margarine! 1 cup brown sugar! 1/3 cup water! 3 cups bran akes with raisins Bake @ 375 degrees for 15 minutes.

Grease cookie sheet. Mix all ingredients together. Use 1/4 cup dough for each cookie. Place 3 inches apart on cookie sheet. Using at-bottomed glass buttered and dipped in sugar, press cookies to measure about three inches across.

175

Molasses Cookies Delight

3/4 cup Crisco! 1 cup sugar! 1/4 cup molasses 1 egg 2 cups our! 2 tsp baking soda! 1 tsp ground cloves 1 tsp cinnamon

Cream Crisco and sugar. Add molasses & egg. Add our, baking soda, & spices. Make one inch balls & roll in granular sugar. Bake @ 350 degrees until done.

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Molasses Cookies, Soft

1/4 tsp allspice! 2 1/4 cups our! 1 tsp baking soda 1 tsp cinnamon 1/2 cup margarine 1/2 cup sugar! 1 egg! 1/2 cup molasses 1/2 cup water

Mix all ingredients. Drop by tsp onto cookie sheet. Bake @ 350 degrees until done.

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No-Bake Chocolate Cookies

3 1/2 cups oatmeal 3/4 cup peanut butter 2 1/2 tsp vanilla 2 cups sugar 1/2 cup milk! 5 tbsp cocoa 1/2 lb margarine 2 cups sugar! 1/2 cup milk! 5 tbsp cocoa 1/2 lb margarine Boil 5 minutes, stirring constantly...

Blend well...

3 1/2 cups oatmeal 3/4 cup peanut butter 2 1/2 tsp vanilla

Mix all ingredients together in bowl. Then place teaspoonfuls on cookie sheet and refrigerate. When rm, transfer to an airtight container and put into refrigerator or freezer.

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Nut Butter Balls

1 tsp almond or 2 tsp vanilla! 2 cups sifted regular our 1 to 2 cups ground nuts

Mix butter and sugar until creamy. Add salt, extract, our and nuts. Mix well. Chill until easy to handle.

My Fa#er"s parents at Sou# Beach, N.Y.

1/2 cup butter or margarine 1/4 to 1/2 cup powdered sugar! 1/2 tsp salt
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Shape into one inch balls. Place on ungreased cookie sheets. Bake @ 350 degrees for 12 - 15 minutes or until light brown. Roll in powdered sugar while warm , or put into a bag with powered sugar and shake gently. Makes 4 to 5 dozen. Keeps well.

Nut Cookies
3 1/2 to 4 cups our 3 tbsp sugar! 1/2 lb butter 1 glass sour cream! 4 eggs! nut lling 1 pkg yeast

Dissolved yeast in 1/4 cup warm water, then add all ingredients and mix. Bake @ 350 degrees until light golden brown.

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Nut Rolls
8 cups our ! Cream together in a large bowl... ! 1 1/2 cups Oleo or shortening! 3/4 cup sugar! 4 eggs, well beaten In a large bowl cream together the shortening, sugar, eggs and vanilla. Add yeast mixture & 3 cups our, adding a little at a time. Mix very well. Then add the remaining 5 cups our a little at a time as you mix. Cover & let rise until double, about 3+ hours. Scald milk and set aside to cool.

YEAST MIXTURE: Weigh dough: about 1 pound for each roll. Prick dough repeatedly with fork. Cover & let rise until double, about 1 hour.

3/4 cups lukewarm water! 2 small or 1/2 large cake yeast 2 tbsp sugar

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Roll out, ll with nut lling (see llings), roll up into cookies and bake at 350 degrees for 35-40 minutes.

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Nut Rolls #2
4 cups our! 1/2 cup sugar! 2 tsp baking powder! 1/2 tsp baking soda! 3 eggs! 1 carton sour cream! 1/2 lb butter or margarine 1 tsp vanilla 3/4 cup sugar in 2 cups scalded milk! 1/2 lb butter! 2 eggs.

The above must be mixed together and allowed to rise, then be punched down, several times before rolling out.

OR ! 8 1/2 cups our! 2 yeasts in 1/2 cup water

Cream butter and sugar together. Add vanilla & mix. Sift dry ingredients together & add eggs one at a time, then sour cream. Makes up like pie dough. Divide dough into 6 equal pieces & roll out very thin.

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Also divide lling into 6 equal parts too. Spread lling on each rolled out dough, then roll up & seal. Bake with seam downward on baking pan for 25 minutes @ 375 degrees.

FILLING: ! Six egg whites beaten until stiff, 2 cups granulated sugar, 1 lb six oz of ground pecans: Grind ne. Add 2 tsp vanilla & mix. In a bowl beat egg whites until stiff, gradually adding sugar. Fold in the pecan mixture.

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Nut Rolls #3
8 cups! our! 2 yeasts! 1 pint scalded milk, cooled 1 tbsp each lemon rind and vanilla. 1 cup soft butter 1 cup sugar! 4 egg yolks! 1 whole egg 2 tbsp sour cream FILLING: In another bowl cream butter, 1 cup sugar, eggs 1/2 tsp salt & sour cream. Add lemon rind and vanilla. Add yeast mixture to sour cream mixture along with remaining 7 cups of our. Mix well. Let rise 1/2 hour. Makes 8 rolls.

!2 bags nuts, ground 3/4 cup evaporated milk 1/2 cup brown sugar

Put yeast into bowl with lukewarm milk, 3 tbsp sugar, & 1 cup our. Set aside. Boil for 2 minutes, then add... 3/4 cup water
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2 cups sugar. ! Divide dough into 8 equal parts. Roll out and ll. Roll up and pinch ends. Place seam downward on baking pan. Bake @ 350 degrees until done. Use toothpick test.

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Nut Rolls #4
4 cups our! 1/2 cup sugar! 2 tsp baking powder! 1/2 tsp baking soda! 3 eggs! 1 container sour cream 1/2 lb butter or margarine 1 tsp vanilla before rolling out. OR Cream butter and sugar together. Add vanilla & mix. Sift dry ingredients ! The above must be allowed to rise and punched down several times 8 1/2 cups our! 2 yeasts in 1/2 cup water 3/4 cup sugar in 2 cups scalded milk! 1/2 lb butter! 2 eggs

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together & add eggs one at a time, then sour cream. Makes up like pie dough.

Divide dough into 6 equal pieces & roll out very thin. Also divide lling into 6 equal parts too. Spread lling on each rolled out dough, then roll up & seal. Bake with seam downward on baking pan for 25 minutes @ 375 degrees.

FILLING: ! Six egg whites beaten until stiff, 2 cups granulated sugar, 1 lb six oz of ground pecans: Grind ne. Add 2 tsp vanilla & mix. In another bowl beat egg whites until stiff, gradually adding sugar. Fold in pecan mixture.

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Nutty Cookies
2 cups our! 8 oz cream cheese 2 tsp milk! 1 tsp vanilla 1 lb chopped nuts

Mix all ingredients in a bowl. Spread in a 13x 9pan. Brush top with egg whites and bake at 350 degrees until light golden brown. Cut into squares when cool.

Can also be made as individual cookies by dropping by teaspoons onto cookie sheet.

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Nutty Cookies #2
3/4 cup shortening 4 cups our! 1/4 pound butter! 1 cake yeast 6 tsp sugar! dash salt! 1/2 pint sour cream 4 tbsp light cream 4 egg yolks Place seam down on baking sheet. Bake at 350 degrees until light golden brown.

Mix and add more our if needed. Roll out thin on powdered sugar. Add all the nut lling and cut into 2 inch squares. Roll each square in jelly roll style.

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Nutty Cookies Delight

1 sift full of our (4 cups)! 1/2 lb butter or margarine 3 eggs ! 3 lbs ground nuts! 1 1/2 cups powdered sugar! 2 tbsp butter 1 tsp vanilla Mix all ingredients. Let stand for 1 hour, then roll out thin. Cut into squares and ll with nut lling. Roll up each cookie from any corner. 1 cake yeast! 3 tbsp sugar! 1/2 cup sour cream or milk NUT FILLING:

...then add 3 or 4 beaten egg whites and fold in.

Place on cookie sheet seam side down. Bake @ 350 degrees until lightly brown.

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Nutty Cookies, Helens

4 cups our 1/2 lb butter! 4 egg yolks! 3 tbsp sugar power sugar, as needed 1/2 pint sour! cream or milk! 2 pkg small fresh yeasts ! Nutty Cookies (-version #2-)... nut lling Roll out in powdered sugar & ll with nut lling, or use apricot lling. Put ends together & fasten with toothpick. Bake @ 350 degrees until done.

UPDATE:

Warm milk, add yeast, let stand 15 minutes. Work our, sugar & butter as for pie crust. Add beaten egg yolks to cream & add to our/butter mixture. Put in refrigerator overnight.

4 cups our! 1/2 lb margarine! 2 eggs! 2 tbsp sugar! 2 small yeasts! 1/2 to 1 cup sour cream

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Nutty Cookies Supreme

1 sift our (4 cups) 1/2 pound butter or margarine! 3 eggs 1 cake yeast 3 tbsp sugar! 1 tsp salt! 1/2 cup milk! or sour cream. 1 cup dates or nuts or whatever. spread with nut lling, then nally roll up and brush with 3-4 beaten egg whites. Bake at 350 degrees until light brown.

Dissolve yeast in warm milk. Mix all ingredients together. Let stand one hour, then roll out thin, cut into squares,

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Nutty Supreme Cookies

3 sticks margarine 2 egg yolks, beaten 3 cups our 1/2 pt. sour cream 1 tsp vanilla together and pinch edges. Bake @ 350 degrees for 25 minutes.

Work margarine and our like for pie crust. Add egg yolks, sour cream, vanilla and mix well. Refrigerate 1 hour.

Roll out dough on a oured surface. Cut into squares. Add lling. Fold two sides

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Oatmeal Cookies
Sift together... Beat well, then add... 2 cups our! 1 tsp baking soda 1 tsp salt! 1 1/2 tsp cinnamon 1 cups raisins 1 cup nuts

Then add...

Mix and drop by tsp onto cookie sheet. Bake @ 375 degrees for 12 minutes or until light brown.

1 cup brown & 1 cup white sugar! 1 cup shortening, soft! 2 eggs unbeaten 1/3 cup milk 1 tsp vanilla

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Peanut Butter Balls

1 1/2 cups crunchy peanut butter! 2 cups margarine! 1 tsp vanilla 2 1/2 boxes (16 oz each) powdered sugar! 1 twelve oz pkg chocolate chips! 1 four oz cake parafn wax cool. Reheat chocolate if it thickens. Makes 9 dozen.

Melt peanut butter & margarine in saucepan on low heat. Stir in vanilla and remove from heat. Add powdered sugar & mix well, then shape into 1 inch balls.

Melt chocolate chips & parafn together in saucepan on low heat. Dip each ball into chocolate & place on wax paper to

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Peanut Butter Balls Delight

1 1/2 cups crunchy peanut butter! 2 cups margarine! 1 tsp vanilla 16 oz powdered sugar 1 twelve oz pkg chocolate chips! 1 four oz cake parafn wax place on wax paper to cool. Reheat chocolate if it thickens. Makes 9 dozen.

Melt peanut butter & margarine in saucepan on low heat. Stir in vanilla and remove from heat. Add powdered sugar & mix well, then shape into 1 inch balls.

Melt chocolate chips & parafn together in saucepan on low heat. Using teaspoon, dip each ball in chocolate &

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Peanut Butter Cookies

Sift together... 1 tbsp water! 1 tsp vanilla 1 cup our! 1/2 tsp baking soda 1 tsp salt Beat together all ingredients for the large bowl above. Add sifted ingredients and mix. Drop by tsp & press with fork. Bake 15 to 20 minutes at 325 degrees. Makes 3 1/2 dozen cookies.

Put into large bowl...

1/2 cup margarine, soft 1/2 cup brown sugar 1/2 cup white sugar! 1 egg 1/2 cup peanut butter

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Peanut Butter Noodle Balls

6 oz butterscotch morsels 1/2 cup peanut butter 1 can chow mien noodles! 1 cup mini marshmallows

Over hot water (double boiler) melt butterscotch morsels, then add peanut butter and marshmallows. Add noodles. Mix. Drop by tsp onto wax paper. Chill to set. Makes 30.

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Pecan Lassies
DOUGH: ! 1/2 cup margarine (1 stick)! 3 oz pkg cream cheese! 1 cup our! large bag chopped pecans Pat dough on bottom and sides of miniature mufn pans to form tiny shells. Sprinkle a little chopped pecans into mufn pans. Divide the lling evenly among the 24 mufn shells. Top with rest of pecans.

FILLING: ! 1 tsp vanilla! 1 tsp salt! 1 egg! 3/4 cup light brown sugar 1 tbsp melted butter

Bake @ 350 for 15-17 minutes. Then reduce heat to 250 degrees and bake 10 more minutes. Cool. Remove from mufn pans & sprinkle with powdered sugar.

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Pineapple Cookies
1 sift our (4 cups)! 3 three oz cream cheese containers! 1 pound margarine! 1 tsp vanilla! pineapple jam

Mix rst four ingredients. Roll out into two sheets. Place pineapple jam on the bottom layer and top with the other layer. A nut, sugar and butter mixture may be spread on top.

Bake at 350 degrees until light golden brown.

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Pineapple Squares
3 eggs! 2 jars pineapple preserves - or any other kind! milk, enough to make dough Mix ingredients with a little milk. Add milk as needed to make dough the correct consistency. Divide dough in half. Roll out one piece od dough onto cookie sheet. Spread on pineapple preserves.

OPTIONAL: Roll out second piece of dough & put on top. Brush with milk, sprinkle sugar and chopped nuts on top. Bake @ 350 degrees for 1/2 hour.

1 glass sour cream for dough 3 heaping cups our 1/2 cup sugar! 1/2 lb margarine! 2 tsp baking powder 1/4 tsp baking soda

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Pizzelles
6 eggs! 3 1/2 to 4 cups our 1 1/2 cups sugar 1 cup margarine melted (1/2 lb)! 4 tsp baking powder! 2 tbsp anise or vanilla. machine cooking surfaces with non-stick butter-avored cooking oil before making each pizzelle. Dust with powder sugar just before serving.

These are delicious and can be shaped (ice cream cones, cannoli shells, etc.) while still warm. YUM!

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine & vanilla or anise extract. Stir in our & baking powder, then add to egg mixture. Dough will be sticky enough to be dropped by spoon.

Usually the rst few do not bake right until the machine is set. Spray
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Pressed Cookies
2 1/2 cups our! 1/2 tsp salt! 1 cup butter! 1 1/4 cups powdered sugar 2 egg yolks or one whole egg! 1/2 tsp almond extract! 1 tsp vanilla

Sift together 2 1/2 cups our and 1/2 tsp salt. Add remaining ingredients. Refrigerate for one hour. Roll out and press cookies. Bake @ 350 degrees for about 8 minutes

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Pumpkin Cookie Bars

1 cup our 1/2 cup quick oats! 1/2 cup rmly packed brown sugar! 1/4 cup chopped nuts! 1 3/4 teaspoons cinnamon 1/2 cup butter, melted 1 cup Libbys Solid Pack Pumpkin! 3/4 cup evaporated milk 1 egg, slightly beaten Reduce temperature to 325. Combine remaining ingredients & pour over crust. Bake @ 325 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely before serving. 1/3 cup sugar 1/3 tsp Allspice 1/4 tsp salt

Combine oats, brown sugar, nuts & 1 tsp cinnamon. Add butter, then mix until crumbly. Press into bottom of 13x 9x 2 baking dish. Bake @ 350 degrees for 20 to 25 minutes. Remove from oven.

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CREAM CHEESE TOPPING: ! Beat together until uffy one 8-oz package of softened cream cheese & 1/4 cup orange marmalade. Spread over cooled bars. Garnish with crushed nuts or grated orange peel. Cut into 32 bars & serve.

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Pumpkin Squares
1st LAYER: ! 2 1/2 cups graham cracker crumbs! 1/3 cup sugar! 1/2 cup melted! margarine 2 eggs! 3/4 cup sugar! 8 oz cream cheese 1 tsp vanilla

Mix graham cracker crumbs, sugar & melted margarine. Pack into (bottom only) a buttered 13 x 9 pan.

Break eggs, add sugar, vanilla & cream cheese. Beat until uffy. Pour over rst layer & bake 20 minutes @ 350 degrees. Allow to cool.

TOP LAYER: 2nd LAYER: 1 can pumpkin (2 cups)! 3 egg yolks (save whites)

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1/2 cup sugar! 1/2 cup milk! 1 1/2 tsp cinnamon! 1 envelope unavored gelatin! 1/4 cup water! 1/4 cup sugar in egg whites 1 tsp vanilla

Mix pumpkin, egg yolks, sugar, milk, cinnamon & vanilla on top of double boiler. Cook over boiling water until thick, stirring constantly. Let stand.

Sprinkle gelatin into water in saucepan. Heat until dissolved. Add to pumpkin mixture. Mix well. Cool mixture in cold water.

Beat egg white until uffy. Add sugar and beat. Add vanilla. Fold into pumpkin mixture and mix until white disappears. Pour over second layer. Cover with aluminum foil & refrigerate. Serve with Cool Whip.!

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Raisin Bars w Sugar Icing

1 cup raisins! 2 cups water! 1/2 cup margarine 1 cup sugar! 1 egg! 1 tsp vanilla 2 1/2 cups our 1/2 tsp salt! 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp baking soda ICING: Heat raisins on the stove in 1 cup of the water until just warm and let stand for a few minutes. Meanwhile, mix margarine, sugar, eggs and vanilla.
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Mix rest of ingredients in another bowl, then add to egg mixture with a second cup of water. Mix in the raisins and their water.

Pour into ungreased 12"x 15" cookie sheet with sides and bake @ 425 degrees until brown, about 20 minutes. When done, frost with icing and cut into bars.

! 2 cups confectioners sugar 1/4 tsp vanilla! 2/4 cup milk

Mix ingredients together, adding milk a little at a time. For thicker icing, use less milk.

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Raisin Buns
1 cup water! 1/2 cup butter or margarine 1 tsp sugar! 1/4 tsp salt 1 cup our! 4 eggs! 1/2 cup raisins! lemon frosting! 1 1/2 tbsp sour cream Remove from heat and beat another 2 minutes to cool slightly. Add and mix eggs one at a time. Add our & mix until a smooth and thick dough forms. Stir in raisins.

Drop by tbsp 2 inches apart on greased cookie sheet. Bake @ 375 degrees for 30 minutes until doubled, golden & rm. While warm, gently frost.

Combine & slowly heat rst 4 ingredients and mix with wooden spoon for 1 minute on stovetop. !

LEMON FROSTING:

Melt 1 tbsp butter or margarine. Stir in 1 1/2 tbsp cream. Remove from heat. Stir

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in 1 cup powdered sugar until smooth. Stir in 1/2 tsp lemon juice & 1/2 tsp vanilla.

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Raisin Cinnamon Bread

1 1/2 cups milk 1/4 cup sugar! 2 tsp salt! 2 packages yeast 1 1/2 cups raisins 3 1/2 cups our 1/2 cup butter! 1 cup unseasoned mashed potatoes! 1/2 cup warm water! 2 tsp cinnamon! 1/2 cup sugar! 1/4 cup melted margarine Mix together 1/2 cup warm water & yeast, then add to the bowl. Add milk mixture. Add 3 1/2 cups our & raisins; knead 10 minutes. Let rise. Heat milk until bubbles form around edges. Add sugar, salt & 1/2 cup butter. Stir until butter melts. Add potatoes & cool until lukewarm.

Mix cinnamon & sugar and set aside.

Roll 1/2 dough to 16 x 8 inches. Spread 1/2 cup melted butter, then sprinkle cinnamon over it. Roll up from the narrow end & place in greased pan, seam down. Brush with butter right away.

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Bake @ 375 degrees for 35 to 40 minutes.

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Raisin Cookies
2 cups raisins! 1 cup water! 3 1/2 cups our! 1 tsp baking powder 1 tsp baking soda 1/2 tsp nutmeg 1 cup shortening 1 3/4 cups sugar 2 eggs! 1 tsp vanilla! 1/2 cup nuts Stir in raisins with their liquid. Add vanilla. Gradually add our mixture. Blend well. Stir in nuts. Mix our, baking powder, baking soda, and spices. Cream shortening, gradually adding sugar. Beat, add eggs & beat again.

Drop by tsp 2 inches apart. Bake @ 375 degrees for 12 to 15 minutes.

Place raisins in water in pan and bring to boil for 3 minutes. Cool, dont drain. Set aside.

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Raisin Squares
DOUGH: Mix with hands until like coarse meal... 2 cups water 4 heaping tbsp our 1 box raisins 4 cups our! 1 tsp baking soda! 2 cups light brown sugar 1 cup margarine! (2 sticks)! 2 beaten eggs! 1 tsp vanilla! 1/2 cup chopped nuts 1/2 cup sugar 1 tsp vanilla! 1 tbsp lemon juice

RAISIN FILLING: Heat slowly and cook together..

Make dough and lling. Chop 1 cup nuts. Pat 1/2 of the course meal dough into 15 x 10 pan. Pat down rmly and pour raisin lling on top, then 1/2 chopped nuts on top of raisins.

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Next place rest of dough on top of nut lling. Sprinkle and pat rest of nuts into the very top. Bake @ 350 degrees for 1/2 hour.

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Raspberry Bars
3 two-oz white candy bars with almonds! 2 1/2 cups sifted cake our 2 tsp baking powder 1/4 tsp baking soda! 1 cup butter or margarine 1 3/4 cups sugar 4 eggs, separated! 1 cup buttermilk! 1 ten or twelve oz jar seedless raspberry jam 1 recipe of Whipped cream frosting (at end of this page). Reserve 1/2 of one candy bar for garnish. Set aside. Break up remaining bars. In a small saucepan heat broken candy on low heat over water (double boiler) until melted. Cool about 20 minutes.

In another bowl combine our, baking powder and baking soda, then set aside.

In a large mixer bowl beat margarine or butter with an electric mixer on MEDIUM speed for about 30 seconds. Add 1 1/2 cups sugar & beat until uffy.

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Beat in the egg yolks, then melted candy. Add our mixture and buttermilk alternately to candy mixture, beating after each addition.

Wash beaters well. In another glass or metal bowl, beat egg white into soft peaks. Gradually beat in remaining sugar. Beat again into stiff peaks. Fold into batter.

Divide batter evenly among three greased and oured 9 cake pans. Bake @ 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on racks for 10 minutes, then remove from pans.

Cool totally. To serve, spread jam between layers. Frost. Shave reserved candy on top. Makes 12 servings.

WHIPPED CREAM FROSTING: ! Beat 1 1/2 cups whipping cream with 1/4 cup sifted powdered sugar and 1/2 tsp vanilla.
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Rhubarb Bars
1 1/2 cup our! 1 1/2 cup oats! 1 cup brown sugar 1/2 tsp cinnamon 3/4 cup (1 1/2 sticks) margarine! 3 cups thickened rhubarb sauce ! 1 pkg Jell-O sugar-free vanilla cook & serve pudding mix (4 serv) 1 pkg Jell-O sugar-free strawberry gelatin (4 serv)! 1 cup water! 3 cups rhubarb, chopped 1/4 cup nuts THICKENED RHUBARB SAUCE: Bake @ 350 degrees for 25 to 30 minutes until brown & bubbly. Allow to cool, then cut into bars.

In bowl mix our, oats, sugar & cinnamon. Add margarine & stir with fork. Press 1/2 crumbs into 13 x 9 greased pan. Now spread rhubarb sauce(recipe below) on top of crumbs in pan. Top with remaining crumbs & nuts.

In a large saucepan, combine dry pudding mix, dry gelatin, and water. Stir in rhubarb. Cook over medium heat

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until rhubarb softens and mixture thickens, stirring often.

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Rice Krispies Marshmallow

1/4 cup margarine! 1 ten oz pkg marshmallows, about 40 individual or 4 cups or so 5 cups rice krispies

Melt margarine in large saucepan over low heat. Add marshmallows & stir until melted & well blended. Remove from heat and add rice krispies. Stir until well coated.

Press mixture evenly into greased 13x 9 pan. Cool. Cut into 2" squares.

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Ricotta Cookies
1 cup margarine 2 cups sugar! 3 eggs! 3 tbsp vanilla 2 lb ricotta 4 1/2 cups our! 2 tbsp baking powder 1/2 cup whole raisins 1/2 cup pine nuts grated peel of 1 orange In bowl, cream margarine and sugar. Add eggs, vanilla & ricotta. Mix well. Slowly add our and baking powder to mixture, 1 cup at a time. Add all ingredients.

Drop by tbsp onto greased cookie sheet. Bake 15-to 20 minutes @ 350 degrees. Sprinkle with powdered sugar.

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Ricotta Cresents
2 1/2 cups our! 1 tsp salt! 3/4 cup (1 1/4 sticks) margarine 1 cup ricotta 1 cup sugar, divided! 1 1/2 tsp grated orange peel! 2 tbsp cinnamon! 3/4 cup apricot or other jam. cup sugar & orange peel.! Beat in our mixture! until dough forms. Chill! overnight or for 2 hours! minimum.

Roll out, cut into squares. Fill with jam and roll up each cookie starting at one corner. Place seam side down on cookie sheet. Bake @ 350 degrees until done.

Combine! our, 1/2! cup sugar, salt &! cinnamon. In large bowl! beat margarine & ricotta! until blended. Add 1/2!
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Russian Tea Cookies

Cream together... 1 tsp vanilla and 3 tbsp of milk ...or ...whatever it takes to form a dough. 1 cup light brown sugar! 1/2 cup shortening Chill overnight or at least 2 1/2 hours. Add 2 eggs and mix... Shape into balls. Dip into unbeaten egg white. Roll in chopped nuts. Sift together... Bake on a greased cookie sheet. Make a depression in the center of each cookie. Bake at 375 degrees for about 10-15 minutes.

2 cups our! 2 tsp baking powder dash of salt

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When cookies are totally cool, place a dab of jelly on top of each cookie in its center depression.

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Sesame Cookies
2 cups our! 1/2 tsp baking soda 1/2 tsp salt! 1 tsp vanilla 2 sticks margarine or butter! 1 cup sugar! 1 egg

Cream butter and sugar. Beat in egg & vanilla. Add our, salt and baking soda. Mix well for soft dough. Roll dough, 1 tsp at a time, then roll in sesame seeds. Place 2 inches apart on cookie sheet.

Bake @ 350 degrees until brown, about 10 minutes.

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Sesame Peanut Butter Balls

1 3/4 cups corn akes or any akes! 1 cup sesame seeds 1/2 cup peanut butter 1/4 cup honey

Put peanut butter, honey & corn akes in bowl & mix with wooden spoon to make paste. Chill 15 minutes. Form balls (1 tsp).

Toast sesame seeds in skillet until they start to pop. Cool sesame seeds. Roll balls in the toasted sesame seeds.

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Shoe String Potato Cookies

2 six oz packages of butterscotch chips 3 tbsp peanut butter 1 four oz can shoe-string potato sticks! 1 cup chopped nuts

Melt chips and peanut butter slowly in saucepan.

Place potato sticks and nuts in a bowl and pour melted peanut butter mixture over top. Mix gently. Drop onto wax paper on cookie sheet. Place in refrigerator. Remove when rm.

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Soft Sugar Cookies

Put into Large Bowl... ! 3 1/4 cups sifted our 1/2 cup shortening or butter, soft! 1 cup sugar 1 egg, unbeaten! 1 tsp vanilla or 1 tsp nutmeg 1 tsp baking soda! 1/2 tsp salt

Add the our mixture to the bowl and beat until blended. Roll out 1/4 inch thick, cut into squares, sprinkle with sugar.

Beat above ingredients for 2 minutes, then add... ! 1/2 cup sour cream

Put onto cookie sheet and bake @ 425 degrees for 12 minutes. Makes 2 1/2 dozen cookies.

Sift Together...
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Sour Cream Cookies

1/2 cups sugar! 2 eggs! 1 cup sour cream! 1 tsp vanilla or 2 tsp grated lemon rind. 3 cups our! 1 tsp baking powder 1/2 tsp baking soda 1 cup margarine vanilla until smooth. Now gradually add our mixture until well mixed. Drop onto greased cookie sheet. Bake for 10-12 minutes @ 375 degrees until brown. Top with mixture of sugar and cinnamon.

Sift our with baking powder & baking soda, & set aside.

Beat sugar & eggs until light and uffy. Mix in sour cream, soft margarine &

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Sour Cream Nut Roll

4 egg yolks! 1/2 pt sour cream! 1 tsp baking soda! 2 tsp baking powder 4 cups our 3/4 cup sugar 1/2 lb butter 1 tsp vanilla Makes 6 rolls. Mix & roll out, ll with nut lling (see llings), roll up and bake with seam side down @ 350 degrees until done.

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Sticky Buns
1 cup warm milk 1 tsp salt 2 tbsp oil! 1/2 cup brown sugar 3 to 3 1/2 cups our For sticky buns, put 1 1/2 cups water in cake pan. Add 2 tbsp margarine and 1/2 cup brown sugar, then beat together until dissolved. Dip buns into brown sugar mixture, then let rise 1 hour before baking. Roll up and slice into buns. Put slices atways into cake pan & let rise for one hour.

Dissolve yeast in 1 cup warm milk and set aside.

In a mixing bowl blend egg, oil, milk, shortening & salt, then our Add yeast mixture & knead. Let rise one hour.

Roll out and spread with butter, then sprinkle with cinnamon & brown sugar.
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Sweet Coffee Cake Rolls

2 cakes yeast 1/4 cup warm water 1 cup milk 1/4 cup butter! 1/2 cup sugar! or honey 2 tsp salt! 2 eggs! 5 cups our! 1 tsp lemon rind 1/4 cup dark corn syrup! 1 tbsp melted butter! 1/2 tsp lemon rind 1/4 tsp vanilla CARMEL GLAZE TOPPING:

Mix and let rise until double. Punch down & shape into a tea ring or coffee cakes. Let rise. Bake in oven @ 350 degrees for 30 minutes for coffee cakes; 25 minutes for rolls.
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Toms Favorite Chocolate Cookies

Sift Together... 2 cups our! 2 1/2 tsp baking powder 1/2 tsp salt! 1/2 cup cocoa Melt 1/2 cup margarine and carefully add. Add 1/2 cup chopped walnuts. Chill for 15 minutes. Make balls and roll in powdered sugar. Bake on greased cookie sheet @ 300 degrees for 20 minutes.

Blend in... ! 2 cups sugar! 3 eggs! Beat for 1 minute after adding.

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Whoopy Pies
1 1/2 cups sugar 1/4 lb shortening 1/2 cup cocoa! 1 egg 1 tsp vanilla 2 cups our 1/2 tsp cream of tartar 1/2 tsp baking soda! 1 tsp salt! 3/4 cup buttermilk FILLING: Drop by tsp 2 inches apart on greased sheet. Bake @ 375 degrees for 10 to 12 minutes. Cool. Spread at solid bottoms with lling & add tops in the baking pan.

Cream together sugar and shortening. Beat in cocoa , egg & vanilla. Sift together our, cream of tartar, buttermilk, baking soda & salt. Mix well.
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Place 2 1/2 tbsp of our in 1 quart pan. Measure 1/2 cup milk. Add a little milk to our & stir to make a smooth paste. Add remaining milk & cook until mixture thickens. Cool.

In small bowl cream together 1/2 cup shortening, 1/2 cup sugar, & 1 tsp vanilla until uffy. Slowly add thickened our mixture beating constantly until lling is light and uffy. Can be made double.

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Candies and Such...

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Candied Citrus Peels

6 orange peels, ...OR... ! 3 orange peels, 1 lime peel & 1 grapefruit peel. chocolate chips, or you can cut it up, put in a jar, and add some brandy or wine.

Put peels in pan with water and blanch for 1 minute. Spill water out and add water again & boil for 1 minute. Spill hot water out & add 1 1/2 cups sugar & about 3 cups water & boil slowly for about 2 hours, until most water boils away.

Take peels out and dip each piece in granulated sugar. Place on cookie sheet to dry out. Use as desired: You can also dip each piece halfway in melted

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Crunchy Candy
1 box Post Toasties 1 box Rice Crispies 2 cups coconut! 2 cups nuts 2 cups sugar! 2 cups Karo, white 1 2/3 cups cream Press down rmly. Chill. Cut into squares.

In a big bowl put Post Toasties, Rice Crispies, coconut & nuts. Boil together sugar, Karo syrup & 1 2/3 cups cream. Cook until forms soft ball when dropped into cool water. Pour over rst mixture. Mix well & pour over previous layers and mix again. Turn into a buttered pan.

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Easter Eggs
3 cups sugar! 1 cup white Karo Syrup 1/2 cup cold water 2 egg whites coconut! 1 tsp vanilla 1 cup nuts Easter Eggs 1 twelve oz pkg chocolate chips! 1 four oz cake parafn wax Beat 2 eggs whites until stiff peaks form. or until when dropped in cold water it forms a hard ball.

In large saucepan combine syrup, sugar, cream, butter & salt. Slowly boil on medium heat until sugar dissolves. Continue cooking for about 10 minutes

Slowly pour syrup into egg whites, beating as you do. Beat until well mixed. Now - with a large spoon - stir and beat until it cools and becomes slightly dull, then add 1 tsp vanilla. Add coconut, nuts and/or a cup of peanut butter ...or whatever avors you want. Stir well. Pour onto a buttered plate.

When cool enough to work, - with buttered hands - form into egg shapes.

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When completely cool, coat with melted chocolate.

OPTION: ! If you want to make maple avor use dark Karo syrup instead of white. Nuts are best used with this.

242

Easter Eggs, Peanut Butter

EGG: ! 1 twenty oz jar peanut butter! 1 lb powder sugar! 1 eight oz cream cheese 1 tbsp vanilla! 2 tbsp milk heat. Dip each egg into chocolate & place on wax paper to cool. Reheat chocolate if it thickens.

COATING: ! 1 twelve oz pkg chocolate chips! 1 four oz cake parafn wax

Mix and form into eggs. Melt chocolate chips & parafn in saucepan on low

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Easter Eggs, Peanut Butter #2

2 cups peanut butter! 1 lb box powdered sugar 2 cups graham cracker crumbs! 2 sticks margarine! 1/2 bar parafn 12 oz chocolate bar

Mix and shape into eggs. Melt a 12 oz chocolate bar & 1/2 bar parafn and dip eggs. Place on wax paper to cool.

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Foam Candy
3 egg whites! 1/2 tsp cream of tartar 1 cup sugar 3 tbsp cocoa 1/2 cup coconut 1 tsp vanilla Bake 1 hour. Let cool on sheet and peel carefully from foil.

Beat egg whites until stiff. Add cream of tartar. Gradually add sugar & beat until stiff. Fold in cocoa & vanilla. Fold in coconut, then drop by tbsp about 1/2 inch apart onto cookie sheet lined with foil.

245

Fudge
3 cups sugar! 3/4 cup margarine 2/3 cup evaporated milk 1 twelve oz pkg chocolate chips 1 seven oz jar marshmallow cream 1 cup nuts! 1 tsp vanilla Stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended.

Pour into greased 13x 9 pan. Cool. Cut into squares.

Combine sugar, margarine & milk in 2 1/2 pt saucepan. Bring to boil, stirring constantly. Boil for 5 minutes or so. Remove from heat.

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Fudge #2
Put into bowl... ! 3 bags chocolate chips! 1 jar marshmallow cream 1/2 pound margarine! 1 1/2 cup chopped nuts! 1 tsp vanilla Pour this cooked mixture over the contents in the bowl and mix well. Then pour into a well greased pan. Cool completely, then slice.

Cook together... ! 4 1/2 cups sugar 1 can carnation milk. ...heat for 10 - 12 minutes

247

Fudge, Chocolate
1 1/2 cups chopped nuts 1 tsp vanilla Put into large bowl the 3 six oz bags chocolate chips, 1 jar marshmallow cream, 1/2 lb butter or margarine, 1 1/2 cup chopped nuts & 1 tsp vanilla.

4 1/2 cups sugar! 1 can carnation milk! 3 six oz bags chocolate chips, melted! 1 jar marshmallow cream 1/2 lb butter or margarine

Cream together 4 1/2 cups sugar & 1 can Carnation milk for 10 to 12 minutes, then pour over contents in bowl & mix well. Pour into greased pan. Cool & slice..

248

Fudge, Light
1 box powder sugar 3 tbsp peanut butter 4 tbsp cocoa! 2 sticks margarine, melted 1 tsp vanilla

Combine all ingredients. Mix well. Before it gets well mixed, it may begin to harden. Quickly put into a greased pan. Cool. Cut into squares.

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Fudge, Chocolate Peanut

1 box powdered sugar! 3 tbsp peanut butter 4 tbsp cocoa 2 sticks margarine, melted 1 tsp vanilla

Mix all ingredients and place in a 9 inch square pan lined with wax-paper. Refrigerate until rm. Cut into 1 inch squares. Enjoy... We do!

250

Fudge, Peanut Butter

1/4 lb margarine or butter 1 tbsp vanilla Put in a large bowl: peanut butter, marshmallow, butter or margarine & vanilla. In a saucepan, put 3 cups sugar & 1 cup milk & bring to boil. Let the rolling boil continue for 5 to 6 minutes, until a soft ball forms when some is dropped into cool water.

3 cups sugar 1 cup milk 1 pint or 2 cups peanut butter! 1 pint marshmallow cream
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Pour over ingredients in the bowl & very quickly mix well. Before it gets well mixed, it may begin to harden , so quickly pour into greased pan. Cool & slice.

Fudge, Maple Walnut

1 cup maple syrup! 1 cup sugar 1/2 cup light cream 2 tbsp butter or margarine! 1 cup walnuts dash salt After the fudge is hardened slightly, mark the top with a knife to make cutting easier. Cool completely, then cut into squares. Remove from heat & let cool until the bottom of the pan is comfortable to the touch, about 45 minutes or so. Beat mixture until thick and creamy. Stir in walnuts & spread evenly in a buttered 9 inch pan.

In large saucepan combine syrup, sugar, cream, butter & salt. Cook on medium heat until sugar dissolves. Continue cooking for 10 minutes or until when dropped in cold water it forms a ball that attens.

252

Pecan Balls
2 tbsp sugar 1 cup our 1/4 lb butter 1 cup pecans

Cream butter. Next add sugar to butter, then rest of ingredients. Roll into small balls or shape into crescents. Bake 45 minutes @ 250 degrees. While hot, roll in powdered sugar.

253

Sesame Seed Sweets

2 cups sesame seeds 1 1/4 cups honey Simmer seeds & honey together in a heavy kettle over medium low heat for 10 minutes, stirring constantly. When honey reaches soft ball stage on candy thermometer or forms a soft ball when dropped into ice water, remove from pan at once and pour over marble slab or onto a buttered bread board.

Tap down with wooden spoon or spatula until layer is 1/2 inch thick. Store tspsized lumps in wax paper & serve with after-dinner coffee.

254

Desserts...

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Broken Glass Dessert

3 colors of Jello: red, green & orange! 1 1/2 cups boiling water! 1 cup pineapple juice plain gelatin! 1/4 cup cold water 2 cups whipping cream 1/2 cup sugar! 1 tsp vanilla! 2 cups graham cracker crumbs 3/4 cup sugar! & 1/2 cup margarine Get 3 colors of Jello: red, green & orange. Dissolve each box Jello in a separate 1 1/2 cup of boiling water. Cool & jell each color separately. When jelled, cut into small squares.

Heat 1 cup pineapple juice and dissolve plain gelatine in 1/4 cup cold water, then add to hot pineapple juice. Cool.

Beat 2 cups whipping cream, adding a 1/2 cup sugar & 1 tsp vanilla

256

After Jello is rm in pan, cut into small squares if not done already. Fold in the whipped cream with the pineapple juice & plain gelatin.

Mix 2 cups graham cracker crumbs, 3/4 cup sugar & 1/2 cup margarine. Line bottom of pan with most of this graham cracker mixture, reserving some for the top. Pour in Jello & sprinkle remainder of graham cracker mix on top.

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Cream Cheese Jello Mold

2 envelopes unavored gelatin! 1/4 cup cold water! 1 eight oz pkg cream cheese dash of salt! 1 1/4 cups milk! 1 small can crushed pineapple, drained 1 cup heavy cream, whipped 1/2 cup sugar sugar, vanilla & salt. Mix well until blended. Gradually add milk, gelatin & pineapple. Chill until slightly thickened.

Fold in whipped cream; pour into a 1 quart ring mold & chill until rm. Remove from mold. You can ll center with seasonal fruit, i.e. fresh strawberries, blueberries, peaches etc.

Double recipe if your mold is large. Soften gelatin in cold 1/2 tsp vanilla water; dissolve over hot water (double boiler). Combine softened cream cheese,

258

Fast Jello Mold

1 pkg lime Jello! 1 pkg lemon Jello! 1 small carton whipping cream 1 large pkg of cream cheese! 1 small can of crushed pineapple, drained Add 1 large pkg cream cheese & stir, then pour into Jello mold too. Chill until rm. Just before serving, top with whipped cream

Dissolve 1 pkg lime Jello into 1 1/2 cup boiling water. Let it cool awhile, then add strained crushed pineapple. Pour into mold. Next dissolve 1 pkg lemon Jello into 1 1/2 cup boiling water. Let stand awhile.

259

Five Cup Dessert

1 cup sour cream! 1 cup pineapple chunks 1 cup coconut 1 cup mandarin oranges 1 cup miniature marshmallows

Mix well and serve.

260

Ice Cream Mold

2 pkg Jello! 2 cups water 2 or 3 cups ice cream

Make Jello with 2 cups cold water, add ice cream and stir. Pour into mold and refrigerate until jelled.

261

Marshmallow Dessert
1 pkg miniature marshmallows! 1 can mandarin oranges 1 can pineapple 1 eight oz carton sour cream

Mix...

Chill until rm, 2 hours or more; then serve.

262

Peaches and Cream

1/2 cup evaporated skim milk! 1 tbsp sugar 1/2 tsp vanilla 4 peaches ! Some folks like to sprinkle 2 or 3 tsp more sugar on top before eating. or strawberries alone! (without cinnamon).

In bowl mix milk, sugar! and vanilla. Put sliced! peaches into a bowl &! smash with potato! masher to release! juices. Sugar to taste! & serve.

Also delicious! with strawberries added!

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Peach Jello Mold

1/2 pint whipping cream small can sliced peaches 2 pkgs peach Jello! 2 cups boiling water! 2 cups cold water or juice

Mix, pour into mold, chill until jelled, and serve.

264

Sour Cream Mold

2 pkg lime Jello! 1 cup boiling water 1 pint sour cream 1/2 cup maraschino cherries, cut up 1 cup chopped nuts 1 number two can crushed pineapple in juice

Mix Jello with boiling water. Cool, but do not let Jello set. Fold in sour cream, pineapple, cherries & nuts. Pour into oiled ring mold. Chill overnight or until rm.

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Strawberry Jello Mold

1 large box strawberry Jello! 1 1/2 cups boiling water 2 bananas mashed 1 cup nuts! 8 oz container sour cream 1 cup crushed pineapple, drained! 1 pkg sliced strawberries. container sour cream over it. Now pour remaining 1/2 of Jello mixture on top. Chill until set.

Dissolve Jello in boiling water. Add strawberries to Jello. Pour 1/2 of Jello mixture into mold (or pan). Let set in the refrigerator until semi-rm.

Next add nuts and pineapple and mix carefully. Then take out & spread an 8 oz

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Fillings, Toppings, Doughs,

267

Apple Tart Dough

Combine: 1 sift (4- 5 cups) our 1 tsp salt! 1 tsp baking powder 3 tbsp sugar 2 eggs mixed with 1 cup milk! 1/4 pound margarine! 1 tsp vanilla

268

Apricot Filling
Cook Together... 1 1/2 cups chopped dried apricots! 3/4 cup sugar! 1/4 tsp ginger 1 cup water

269

Basic Sour Cream Dough & Fillings

2 pkgs dry yeast! 3/4 cup warm water! 1/2 cup sugar! 1 stick margarine or butter, melted 1 cup sour cream 2 eggs! 1 1/2 tsp salt! 1/2 tsp nutmeg! 1 tbsp orange rind 6 cups our 1 cup apricot butter, 1/4 cup chopped pecans, 1 tsp cinnamon & 1/2 cup chopped apple.

NUT FILLING:

2 cups ground nuts, 1/4 cup sugar, 1/4 cup raisins, 1 tbsp rum, 1/4 tsp cinnamon, 1/4 cup milk & 1 tbsp butter. Stir yeast in water with 1 tbsp sugar until dissolved. Let stand.

APRICOT FILLING:

Combine melted butter or margarine, sour cream, eggs, salt, nutmeg, orange rind & rest of sugar in a large bowl of an electric mixer. Beat until well blended.

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CHEESE FILLING: Add 2 cups our & blend until well mixed. Add yeast and 2 more cups of our. Beat 2 minutes. Gradually stir in the remaining 2 cups our to make soft dough. Dough should be softer than bread dough. Knead dough 5 minutes. Refrigerate 4 hours or overnight.

7 1/2 oz Farmers Cheese, 1/4 cups sugar, 1/2 tsp lemon rind, 1/2 tsp lemon juice, 1 egg yolk. Whirl in blender. Remove, then add 2 tbsp raisins.

Punch down dough and divide into 6 equal parts about 4 inches square. Cover and let rest 20 minutes or so. Roll out one portion at a time into a 10 inch square about 1/4 inch thick. Keep remaining dough covered and cool. Spread lling evenly over rolled out dough to within 1/2 inch of edge.

Roll up tightly as per jelly roll. Pinch along the seam and seal the ends. Create the rest of the rolls, lining up the completed rolls about 2 inches apart on the same greased cookie sheet.

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Cake Icings
Mix and beat until correct consistency... ! 3 cups powder sugar! 1/2 cup Crisco, 1/4 cup water, 1/2 tsp vanilla, ! 1 cups Crisco! 1 tsp vanilla! 1 tsp butter avoring 1/2 cup water 6 cups powder sugar - or 1 1/4 cup Crisco! 2 lb box powder sugar water or milk to suit ! Cook until thickened.... 2 tbsp our, 1/2 cup milk 1/2 tsp butter avoring GENERAL ICING:

FLOUR ICING:

DECORATOR ICING #1
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Then Add...! 1/2 cup sugar, 1/2 cup Crisco, vanilla !

1 1/2 cups Crisco, beat until uffy... 2 lb powdered sugar! 1/2 cup milk a little at a time until right consistency

CREAMY ICING:

1/2 lb margarine, 1 cup sugar, 3/4 lukewarm water, 1 tsp vanilla. ! Put into mixing bowl & mix till uffy. Variation: Chocolate.

BROWN SUGAR ICING:

1 large egg white, 3/4 cup brown sugar! 1/2 tsp vanilla, 2 1/2 tbsp water.

or -

Put all ingredients in top of double boiler over boiling water. Beat consistently with egg beater until frosting will stand in peaks. Remove from heat & beat until thick enough to spread.

DECORATOR ICING #2: !

CREAM CHEESE ICING:

2 three oz pkg cream cheese,

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2 tbsp milk, 4 1/2 cups sugar, 1 tsp vanilla.

274

Chocolate Icing
3 squares unsweetened chocolate 2 tbsp butter! 12 individual marshmallows! 1/4 cup water 1 cup powdered sugar, adding more as needed 1 tsp vanilla

Place chocolate, butter, marshmallows in small pan. Place this small pan into a larger pan lled with 1/4 cup water. Heat carefully on low until chocolate and marshmallows melt. Add remaining ingredients. Mix well.

275

Chocolate Glaze
Melt together below and let cool a little. Spread on top... 1 cup chocolate chips (6 oz) 6 tbsp margarine, melted and warm.

276

Chocolate Mocha Frosting

1 cup powdered sugar 2 tbsp cocoa! 1 1/2 tbsp cold coffee 1 tsp vanilla 3 tbsp butter

Blend. If too thin add a little more butter until desired thickness.

277

Cottage Cheese Filling

2 fourteen oz containers of cottage cheese 2 cups sugar 3 egg yolks! 4 tbsp our! 4 tbsp butter 1 tsp vanilla

Mix together cottage cheese, sugar, egg yolks & our. Cook in double boiler until thick. Remove from heat, then add butter and vanilla.

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Cream Cheese Filling

8 oz cream cheese! 1 egg! 1/2 cup sugar! chocolate chips to liking

Mix and drop into the center of cupcakes.

279

Cream Cheese Topping

Beat together until uffy one 8-oz package of softened cream cheese & 1/4 cup orange marmalade. Spread over cooled bars of any kind. Garnish with crushed nuts or grated orange peel.

280

Crumb Topping
2/3 cup sugar 2 tsp cinnamon 1/2 cup our 6 tbsp butter

Blend in pieces of butter with other ingredients.

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Crumb Topping #2
1/2 cup sugar! 1/2 cup our! 1/2 tsp cinnamon 1/4 cup margarine

Blend above ingredients until crumbly and sprinkle over cake, pie, pan cookies, fruit cakes, etc. before baking. Consider serving baked goods warm with whipped cream or vanilla ice cream

282

Date Filling
1 1/2 cups chopped dates! 3/4 cup sugar 2/3 cup water 1 cup chopped nuts 1 tsp vanilla

283

Lattice Pie Top Pastry

PASTRY FOR TWO LATTICE TOP PIES: 3 cups our! 1 1/2 tsp salt! 1 cup vegetable shortening, lard or Crisco, not margarine, butter not oil.

284

Lekvar Bread Dough

3cups our 3 tbsp sugar 1 tsp vanilla 2 eggs! 1/4 lb margarine 1 pkg yeast 1 cup pitted prunes! 1 cup water! 1/2 cup sugar 3/4 tbs cinnamon.! 1/2 tsp lemon peel, grated. Soften yeast in a little warm water. Mix above ingredients together. Let raise. Roll out. Spread on lekvar or any fruit lling about 1/4 inch thick or more, then roll up. PRUNE / LEKVAR FILLING:

Put in a tube pan or any pan. Let it raise. Bake at 350 degrees until done.
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NOTE: Lekvar can also be made by chopping up, adding a little water to and boiling down fresh European plums until a thick tar-like mixture forms. Then add a little more water plus the sugar, the cinnamon and lemon.

Lemon Frosting
Melt 1 tbsp butter or margarine. Stir in 1 1/2 tbsp cream. Remove from heat. Stir in 1 cup powdered sugar until smooth. Stir in 1/2 tsp lemon juice & 1/2 tsp vanilla. Prick top of cake with toothpick. Apply to cake, then drizzle a little limoncello liquor on top before serving, if desired.

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Nut Filling for Filled Cookies

Mix ... 3 pounds ground nuts! 1 1/2 cups powdered sugar 2 tbsp butter 1 tsp vanilla 4 well beaten egg whites

287

Nut Roll Filling

Six egg whites stify beaten, 2 cups granulated sugar, 1 lb six oz of ground pecans: Grind ne. Add 2 tsp vanilla & mix. In a bowl beat egg whites until stiff, gradually adding sugar. Fold in pecan mixture.

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Nutty Cookie Filling

Mix... 3 lbs ground nuts! 1 1/2 cups powdered sugar 2 tbsp butter! 1 tsp vanilla

Then fold in 3 or 4 beaten egg whites

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Pear Filling
1 lb sugar 3 oranges! 5 lb pears, cleaned and ground 3 lemons ground 1 lb ground nuts 1 lb white raisins

Combine sugar and ground pears & bring to boil quickly. Set aside.

Grind 1 lb white raisins, 3 oranges, and three lemons. Grind with skins. Add to sugar and pear mix. Boil 1 1/2 hours. Add 1 lb ground nuts. Boil 15 minutes or more. Cool.
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Pie Crust
1 tbsp sugar 2 tsp salt! 1 tbsp vinegar 1 egg 1/2 cup water 4 cups our! 1 3/4 cups Crisco

Beat together the vinegar, 1 egg and water. Combine & mix all ingredients, then refrigerate for a while. Makes 4 o r 5 crusts.

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Pie Crust #2
4 cups our! 1 3/4 cups Crisco 1 tbsp sugar 2 tsp salt! 1 tbsp vinegar 1 egg 1/2 cup water

Beat together the vinegar, 1 egg and water. Combine & mix all ingredients, then refrigerate for a while or overnight. Makes 4 or 5 crusts.

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Plain Pie Dough

ONE PIE: ! 1 cup our! 1 stick margarine water with dash salt

TWO PIES: ! 2 cups our! 2 sticks margarine water with double dash of salt

Mix together, cutting in pats of margarine as you mix.

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Prune or Lekvar Filling

PRUNE / LEKVAR FILLING: more water, sugar, the cinnamon and lemon to taste. 1 cup pitted prunes! 1 cup water! 1/2 cup sugar 3/4 tbs cinnamon.! 1/2 tsp lemon peel, grated.

NOTE:

Lekvar can also be made by chopping up, adding water to , then boiling down fresh European plums until a thick tarlike mixture forms. After that, add a little

294

Pumpkin Filling
ONE PIE: ! 1/8 tsp salt! 2/3 cup sugar! 2 tsp pumpkin pie spice! 2 eggs, beaten! 1 2/3 cups milk! 1 1/2 cups mashed cooked pumpkin

Mix together and pour into prepared pie crust. Bake @ 350 degrees until crust is light golden brown.

295

Raisin Filling
Cook together... 2 cups water! 4 tbsp our, heaping 1 box raisins! 1/2 cup sugar! 1 tsp vanilla or lemon juice

296

Ricotta Filling
1 3/4 lb ricotta! 1/4 lb cream cheese 1/4 lb our! 1/2 tsp salt! 1 tsp vanilla! 1/2 lemon rind! 5 eggs, beaten! 3/4 cup sugar! 1/2 cup candied citron, oured

297

Sour Cream Filling

Mix... 1 cup sour cream 1/4 cup sugar vanilla

298

Sugar Icing
2 cups confectioners sugar 1/4 tsp vanilla! 1 / 2 cup milk, more as needed

Mix ingredients, adding milk a little at a time. For thicker icing, use less milk.

299

Sweet Dough for Nut Rolls

1 sift our, about 4 cups. 1 tsp salt! 1/2 cup sugar! 1 cup mashed potatoes 3 eggs 1 big cake yeast! 1 cup milk! 1/2 cup oil! 1/4 lb margarine! 1 container sour cream 1 small yeast 1/4 cup sugar Soften yeast in a little warm water. Mix all ingredients. Let rise 1 hour. Roll out. Add nut lling. Roll up & bake.

-OR -

4 1/2 cups our! 3 egg yolks! 1/4 lb margarine! 8 oz container sour cream 1 small cake yeast 1/4 cup sugar 1 tsp vanilla

300

Walnut Filling
Cook Together... 1 cup walnuts 1 tsp vanilla 1/2 cup sugar 2 egg whites.

301

Whipped Cream Topping

Beat 1 1/2 cups whipping cream with 1/4 cup sifted powdered sugar and 1/2 tsp vanilla.

302

M e a l s & Such...

303

Baked Beans, Lima

1 pound cooked lima beans,! Saving bean juices bacon

MIX:

1 cup bean juices 1 cup brown sugar 1 bottle cap of KARO 1/4 cup ketchup Top with more bacon, Bake until avor is as you like.

Place 1/2 beans in pan. Stir 3 or 4 pieces of bacon (uncooked & broken up) into remaining beans of the same mixture.
304

1/2 mixture over them and top. Now pour the pan, then the rest of the depending on your taste.

Baked Beans, Soy

2 cups yellow soy beans 2 tbsp oil! 1/2 cup onion! 1/2 cup green pepper 1/2 lb ground chuck 1 six oz can tomato paste 2 tbsp dark brown sugar! 2 tbsp molasses! 1 1/2 tsp salt 3/4 cup water Return to heat & cook beans 2 hours more until tender. Remove from heat & discard loose bean skins. Drain beans.

Preheat oven to 350 degrees. Heat oil in skillet, then add the onions, green pepper & cook until tender. Spoon onions and pepper into deep 1 1/2 quart baking dish.

Place soybeans in cold water & soak overnight. Drain beans & put in big pot with 6 cups water. Bring to boil, cover & let stand one hour.

Place meat into skillet & cook, stirring to break up meat pieces. Add meat & beans to the vegetables in the baking dish. Mix in tomato paste, dark brown sugar, molasses, salt & 3/4 cup water.

305

Bake @ 350 degrees uncovered for 1 1/2 hours.

306

Baked Corn
2 tbsp Oleo margarine! 2 tbsp our! 1 1/4 cup milk 1 tbsp sugar 2 cups canned corn, whole kernel! salt & pepper! 2 well-beaten eggs

Melt margarine in saucepan. Add our. Blend well. Add milk slowly. Bring to boil, stirring constantly. Add corn & sugar. Season to taste. Add well beaten eggs. Mix completely.

Turn into greased baking dish. Bake @ 350 degrees for 25 to 30 minutes.
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Baked Corn Quiche

1/4 tsp celery salt or celery seed! 1/8 tsp sugar! 1 small onion 1 1/4 cups milk! 2 eggs! 2 cups cooked whole kernel corn 2 cups cheese-cracker crumbs! 6 tbsp butter or margarine 2 tbsp our! 1/2 tsp salt of your quiche. Line a 9! inch pie pan with! remaining crumbs,! pressing down slightly! to make a smooth shell.! Melt remaining butter & blend in our, seasonings & onion. Add milk & cook, stirring until thick. Gradually add hot mixture to eggs.

Mix crumbs with 4! tbsp melted butter.! Reserve 1/2 cup for top!

Stir in corn & pour carefully into crumb shell. Sprinkle with reserved crumbs. Bake @ 400 degrees for about 20 minutes. Let stand 5 minutes or so. Cut into wedges and serve warm.

308

Baked Fish
sliced potatoes onion rings! raw sh tomato sauce cumin

Fry sliced potatoes & place in baking dish. Slice & saut onion rings until tender, then place over potatoes. Place raw sh over onions in layer. Mix together tomato sauce and cumin, then pour over sh. Bake @ 350 degrees for 20 minutes until done.

309

Baked Ziti
Fry one pound hamburg. Remove drippings and set aside. ! SAUCE: Cook1 box Ziti and place in a 9x 13 pan. Add hamburger to sauce and heat, then pour over the cooked Ziti. Top with 8 oz. shredded mozzarella cheese. Cover with foil and bake @ 350 degrees for 30 minutes. BAKED ZITI:

Saut 1 onion and several cloves garlic in deep pot. Combine, add & heat...

1 large Prego cheese sauce, largest size. 1 can Contadina sauce, 29 oz.! 1/2 cup grated Italian spaghetti cheese. pinch of oregano & basil add salt and pepper to taste
310

Barbecue Chicken
1 cup brown sugar Worcestershire Sauce! A gas or charcoal barbecue grill.! 1 quart saucepan! tongs! serving plate Chicken thighs, legs & breasts.! 1 bottle of barbecue sauce, perhaps "Mastercraft Original Recipe." Add Worcestershire sauce to taste.

Barbecue the chicken on the grill without the sauce or skin until golden brown to black.

Dip each chicken piece into barbecue sauce mixture, gently shake off excess and return it to grill.

Microwave the chicken on each side for 10 minutes. Place the barbecue sauce and brown sugar in a saucepan and heat until sugar is melted.

Continue to barbecue chicken until the coating is caramelized and darkened a bit.

311

Beef Stew
about 3 lbs stew beef onions and garlic! 1 bunch carrots (cut them up chunky)! about 3 - 4 potatoes (chunky)! 2 stalks celery (chunky) about 1 tbsp. salt (or to taste)! large can of tomato sauce (or small can if you like less) dash of oregano olive oil Add enough water to just cover ingredients. Cook covered about 1 1/2 hours. Make Zaprushka (under meals), add to stew and cook another 30 minutes.

Saut garlic and onion in olive oil. While simmering, put the meat in with them. When the meat turns to a brown color, add the other ingredients.

312

Best Holupki
1 head of cabbage one cup rice! 1 pound ground beef 1/2 stalk celery! 1 medium onion 2-3 eggs 1 tsp salt or more 1 clove diced garlic 2 dashes pepper! 2 tbsp vinegar! 1 small can tomato! sauce! 1/2 onion Cook the rice for 30 minutes. Place head! of cabbage in large pot with several inches of water. Put lid on pot. Steam the cabbage until leaves separate easily.

Mix together ground beef garlic, salt, pepper, eggs and celery. Separate a leave of cabbage from the head & cut it off at
313

the base of the leaf. Place 2 cabbage leaves on the bottom of a deep pot. Add a little tomato sauce (NOT spaghetti sauce). !

ZAPRUSHKA: (in Meals)

Pour zaprushka over Holupki. Bring to boil then turn off.

Now place a cabbage leaf on the counter with the curled up edges on the outside. Place 1 or 2 tablespoons of meat mixture near one edge of the leaf, depending on the size of the leaf. Do not overstuff.

Roll up the leaf and tuck in the ends. Place this Holupki into the deep pot with the cabbage leaves on the bottom. Repeat until all the meat mixture is used up.

Now slice the remaining cabbage into thin strips and place on top of the Holupki. Pour the remaining tomato sauce over the Holupki. Add 2 tbsp vinegar, salt and pepper. Cover. Cook for 1 hour.

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Beef or Chicken Soup

Put meat & bones in water & boil. Skim off the foam that rises to the top. No need to do this for chicken soup. Add both a bay leaf and fresh parsley. Add cut-up celery, onions, carrots, others if you like. Potatoes make it too bland & peppers dominate with too much avor.

Add salt and pepper to taste, and - for the chicken soup - sprinkle with paprika. Simmer slowly until done. Cook rice, barley or noodles separately, then add and serve.

315

Beef Stroganoff
6 tbsps our! 1 1/2 tsp salt! 1/4 tsp pepper! 3 tbsp oil! 2 lbs beef for stew 1 onion! 1 cup tomato juice! 1 four oz can mushrooms, save juice.! 2 cups water & mushroom juice! 1 cup sour cream 1/2 cups liquid. Cover & cook for 1 1/2 hours. Add mushrooms. Thicken with our added to remaining 1/2 cup liquid, stirring constantly. Fold in sour cream. Serve over cooked noodles.

Combine rst 4 ingredients to make seasoned our. Dredge meat with seasoned our & brown in oil. Add onion & brown. Add tomato juice & 1

316

Best Zucchini
2 zucchini! 1/2 onion sliced in rings 1-2 tbsp olive oil Season-All to taste a sprinkle parmesan cheese

Heat olive oil on medium heat in Teon Pan. Add coin sliced zucchini and onion. Sprinkle with Season-All. Stir-fry, turning zucchini slices until crisp-tender or transparent, depending on preference. Just before serving, sprinkle with parmesan cheese. !

OPTIONAL

Use half zucchini and half yellow squash. Add mushrooms.

317

Borsch
1 lb boiling beef 2 carrots! 2 stalks celery 1 or 2 onions 1 more onion! 2 carrots! 1/2 shredded cabbage 1 tbsp parsley 8 oz tomato sauce! 1 quart beef stock! 2 cups chopped beef 1 tbsp vinegar! 1 can canned beats, shredded! sour cream Mix together the rst 4 ingredients & cook for 1 hour. After 1 hour, place all the remaining ingredients with the rst 4 ingredients and cook 30 minutes longer until vegetables are tender. Serve with a spoonful of sour cream.

318

Bread & Butter Pickles

12 cucumbers, sliced 12 onions, sliced! 1/2 cup salt 1 pint vinegar! 2 cups sugar or less 1 tsp turmeric! 1 tsp celery seed! 1 tsp mustard seed

Put rst three ingredients in a pot. Cover with water. Let stand a few hours or overnight. Drain good and squeeze out a little. Put into pan & add the remaining ingredients.

Boil 5 minutes, then jar & seal.

319

Bread and Butter Pickles #2

12 cucumbers 4 onions! 1/2 cup salt! 2 cups vinegar 1 cup sugar 1 tbsp mustard seed 1 tbsp celery seed! 1 tbsp ginger! 1 tsp turmeric

Soak cucumber slices into very salty water. Rinse, then add all seasonings. Jar & seal the pickles.

320

Broccoli Noodle Caserole

2 ten oz pkg frozen broccoli spears, thawed! 1 six oz can salted cashews (about 1 1/2 cups), divided! 1 eight oz pkg wide egg noodles! 3 tbsp butter or margarine! 1/3 cup chopped onion 1/2 cup all-purpose our 2 cups milk! 1 tbsp dry sherry! 1 1/2 tsp Worcestershire to taste!
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1/2 tsp dry mustard! 1/2 tsp salt! 1/4 tsp pepper! dash ground red pepper! 1 egg yolk! 2 cups shredded extra-sharp cheese

Grease a shallow 2 quart casserole. Coarsely chop 1 pkg broccoli. Chop 1/2 cup of the cashews. Cook noodles according to package directions. Drain.

Meanwhile, in 2 quart saucepan, melt butter. Add onion. Cook 4 minutes or until soft, stirring constantly. Stir in our; cook, stirring constantly for one minute.

With wire whisk, gradually stir in milk, then next 7 ingredients, stirring constantly 4 to 5 minutes or until mixture comes to boil and thickens.

Cover. Bake @ 350 degrees for 30 minutes. Sprinkle with remaining whole cashews and 1/2 cup cheese. Bake uncovered for 5 to 7 minutes more or until cheese is just melted.

Place egg yolk in bowl. Stirring constantly, pour small amount of hot milk mixture into egg until blended. Stir in another cup of mixture, then return mixture to saucepan.

Cook on stovetop, stirring, 1 minute; do not boil. Remove from heat; stir in 1 1/2 cups cheese until melted. Preheat oven to 350 degrees.

Combine noodles, chopped broccoli, cheese sauce and chopped cashews. Top with second pkg broccoli, then remaining noodles. Arrange broccoli spears on top.

322

Broccoli Puff
1 cup milk! 2 eggs! 1/2 teaspoon salt 1 cup ground cheddar cheese, about 4 oz 2 ten oz pkgs frozen chopped broccoli! 1 cup Bisquick baking mix ! For Corn Puffs, substitute 2 pkgs frozen corn for the broccoli. Pour in baking dish. Bake until knife inserted 1/2 between center and edge comes out clean. Serve immediately.

VARIATIONS:

Preheat oven to 350 degrees. Butter a 5 1/2 inch souf dish or a 1 1/2 quart casserole dish. Cook broccoli as directed on package; drain. Beat baking mix, milk, eggs & salt with hand beater until smooth. Stir in broccoli and cheese.

For Spinach Puffs, substitute 2 pkgs frozen spinach for the broccoli.

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Canned Green Tomatoes

15 cups water! 2 1/4 cups sugar! 8 cups vinegar! 14 tsp salt! green tomatoes, enough to be covered by the liquid ingredients 2 tbsp pickling spice garlic! onion! dill

Combine all ingredients. Boil for 3 minutes. Jar & seal.

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Caponata
6 cups cubed eggplant! 6 cups celery, diced 5 cups tomatoes, sliced! 4 cups green pepper, sliced! 3 cups onions, sliced 2 cups pitted black olives 1 cup capers! 1 cup water! 3 tbsp anchovy paste! 2 tbsp salt! 4 cloves garlic 2 tsp pepper

Combine above ingredients in a large soup pot. Cook for one hour on stovetop.

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Cheese Broccoli Casserole

20 oz frozen chopped broccoli 1 can cream of mushroom or chicken soup! 4 oz shredded cheddar cheese, divided 1/4 cup mayonnaise! 1/4 cup milk! 2 eggs beaten! dash of red pepper paprika Bake @ 350 degrees for 45 minutes. Serves 6 to 8.

Cook broccoli, drain & put into greased 10x 6x 2 baking dish. Combine soup, 1/2 cup cheese, milk, mayonnaise, egg & pepper. Spoon over broccoli. Sprinkle remaining 1/2 cup cheese & the paprika over top.

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Cheese Broccoli Pasta Salad

1 eight oz pkg extra sharp cheddar, cubed 2 cups broccoli, cooked! 1 cup noodles, cooked 2 tomatoes

Combine salad dressing, parsley, basil & garlic. Mix well. Add cheese cubes, broccoli & noodles. Mix again. Arrange tomatoes on salad platter & top with the salad.

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Cheese Scalloped Potatoes

boiling water! 2 tsp salt! 2 lbs potatoes (5 cups), thinly sliced! 1 1/2 cups onions! 5 medium carrots(2 cups), sliced Lightly grease 2 1/2 quart shallow baking dish. In 2 cups boiling water, cook salt, potatoes, onions & carrots covered with lid for 5 minutes until partly tender. Drain.

CHEESE SAUCE:

3 tbsp butter! 2 tbsp our! 1 tsp salt Pepper 1 1/2 cups milk! 1 1/2 cups extra sharp cheddar cheese
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In baking dish, layer potato, onion, carrots & top with half the cheese sauce. Repeat layering one more time. Cover with foil.

Bake @ 350 degrees until potatoes are tender. Uncover for the last 10 minutes .

Chicken Dish Deluxe

12 pieces chicken 2 lemons! 4 tbsp soy sauce 1 tbsp ginger 2 bay leaves 1/2 tsp thyme 3 to 4 garlic cloves! 1/4 cup olive oil or any oil drops of hot pepper sauce or cayenne! 2 tbsps hoi-sin sauce Place in large bowl that will eventually hold the chicken (do not put chicken in yet). Squeeze and strain lemon zests into bowl, then stir in rest of ingredients. Wash chicken. Zest the lemons (remove the yellow part of peel). Cut the zests into Julienne strips.

Add chicken, turning to cover with lemon mixture. Arrange chicken skin side down in bottom of broiling pan.

OPTIONAL: 1 tbsp sesame oil Brown under oven broiler, spooning on more lemon mixture every 5 minutes. After 15 minutes or so, turn and bake
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chicken again, spooning on more lemon mixture every 5 minutes as before.

Serve with rice or rice-shaped pasta & a green salad. To serve, arrange chicken on platter & pour remaining lemon mixture & broiling juices on top.

330

Chicken Filling
bacon onions! 4 cups bread cubes salt pepper parsley egg yolks egg whites

Cook bacon and remove 2 tbsp bacon fat. Cut up onions & saut in bacon fat. Put in 4 cups bread cubes, salt, pepper, & parsley. Add egg yolks. Beat egg whites & add.

Put stufng between 2 pieces of deboned chicken, spread with butter or oil, then bake @ 350 degrees until tender.

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Chicken Liver Pate

2 medium onions 1 clove garlic! 3 tbsp oil! 1 lb chicken livers 2 hard boiled eggs salt & pepper to taste 1/2 cup mayonnaise Grease a 2 1/2 cup mold with a thin lm of mayonnaise. Fill with liver mixture. Refrigerate overnight. Remove from mold onto cold platter & garnish with parsley.

Slice one onion & saut with garlic in oil. Add chicken livers. Cook over low heat but do not brown. Empty contents of pan into wooden bowl, add eggs & chop ne. Stir in enough mayonnaise to make a rm, smooth & moist paste.
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Chili Con Carne

1 onion! 1 garlic! 1 can Hunts Tomato Sauce 1 lb ground beef! 1 or 2 cans kidney beans 2 tbsp oil

Put oil, onions & garlic in pot. Add meat to same pan. Cook until meat is brown. Add Hunts tomato sauce with 1 can water for each can used. (OPTIONAL: 1 or 2 tsp chile spice) Can be served sprinkled with extra sharp cheddar cheese before eating. Cook slowly for 1 hour. Add canned kidney beans & cook 10 minutes longer.

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Chili Sauce
15 large tomatoes 4 large onions! 1/2 bunch celery! 3 red peppers 3 green peppers 3 hot peppers! 2 tbsp salt! 1 1/2 pt vinegar! 2 cups sugar or less

Scald, peel & squeeze tomatoes. Put vegetables through the chopper and/ or cut into pieces. Boil until thick, about 1 1/2 to 2 hours. Jar & seal.

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Cole Slaw Supreme

8 cups nely chopped cabbage, about one head 1/4 cup shredded carrot 2 tbsp minced onion! 1/3 cup sugar! 1/2 tsp salt! 1/8 tsp pepper! 1/4 cup milk! 1/2 cup mayonnaise! 1/4 cup buttermilk! 1 1/2 tbsps white vinegar 2 1/2 tbsps lemon juice Be certain to chop up cabbage and carrots into very ne small pieces. Mix together all ingredients except the carrots, onion and cabbage. Now top with the carrots, onions and cabbage.

Place a cover over the cole slaw. Refrigerate for about 2 1/2 hours. Mix all together and serve.

335

Comfry Leaves
Comfry leaves seasoning water lemon juice or vegetable oil garlic vegetables of choice

Steam leaves for several minutes in small quantity of water. Chop and add veggies, vegetable oil, seasonings & lemon juice or garlic. Serve as a side dish.

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Corn Drops
2 cups corn meal 2 cups boiling water! 1 cup whole wheat our 2 eggs beaten 2 tsp salt

Mix corn meal with water. Cool. Add our, eggs & salt. Batter should be thick. Drop by tsp into boiling water and let cook for three minutes. Remove and drain.

Make onion and butter, fried, ...or use cheese sauce, and add just before serving.

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Corn Fritters
2 tsp baking powder 2 tsp butter! 1/2 cup milk 1 can corn, about 2 1/2 cups! 1 egg! 1 1/2 cups our

Mix ingredients & beat well. Drop by spoonfuls into hot fat until brown.

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Cornmeal Pancakes
1 small can whole kernel corn! 2 tbsp melted butter 1/2 cup corn meal 3/4 cup our! 1 egg

Mix ingredients & beat well. Fry pancakes in skillet by dropping large spoonfuls of batter into greased skillet. Repeat until batter is gone.

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Cottage Cheese Roll Ups

5 cups our! 1/2 cup sugar! 2 fresh pkgs yeast! 1 stick unsalted butter 1/4 cup warm milk 1 pint Half "n Half 5 egg yolks! 1 tsp vanilla yeast & milk mixture. Heat cream until warm, then add alternately with our and sugar and yeast. Add 1 tsp vanilla. Knead by hand for 10 minutes.

Melt butter slowly & pour into dough. Knead again for 10 minutes until smooth. Let rise until double.

Dissolve yeast in warm milk. Beat sugar and egg yolks until lemon colored. Add

Roll out 1/4 inch thick. Cut into squares about 3 inches across. Add 1 tsp lling to each square. Flap up and pinch corners

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together. Let rise about 45 minutes to 1 hour.

Brush with beaten egg. Bake @ 300 degrees for 25 minutes until lightly brown.

COTTAGE CHEESE FILLING: ! 2 fourteen oz cottage cheese containers 2 cups sugar! 3 egg yolks! 4 tbsp our! 4 tbsp butter! 1 tsp vanilla

Mix together cottage cheese, sugar, egg yolks & our. Cook in double boiler until thick. Remove from heat and add butter and vanilla.

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Creamy Chicken Cacciatore

2 1/2 to 3 lb broiler-frier, cut up! 1 large onion, sliced & separated into rings 2 tbsp margarine! 1 cup chopped tomato! 1 cup green pepper strips 1/2 cup milk 1 1/2 tsp dried oregano 1/2 tsp black pepper 1/2 lb Velveeta cheese spread onion and margarine in a! large skillet. Add! tomatoes, green pepper,! milk & seasonings. Bring! to boil. Reduce heat &! cover. Simmer 20 minutes! or until chicken is tender.! Uncover. Continue cooking 10 minutes more. Remove chicken to platter & keep warm. Stir Velvetta cheese into skillet until melted. Serve over chicken. Garnish as desired. Makes 4 servings.

Brown chicken well! on all sides with!

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Creamed Dried Beef

1/4 lb dried beef 4 tbsp our 4 tbsp butter 2 cups milk Season with pepper. Serve over toast or mashed potatoes or noodles. Serves four. 2 cups milk. Cook over low heat, stirring constantly until thick and smooth.

Put the dried beef in a small pan. In a small saucepan melt 4 tbsps of butter , then blend in 4 tbsp our &

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Crisp Topped Tuna Casserole

1 three oz can of chow mien noodles! 1 ten oz can condensed cream of mushroom soup 1 seven oz can tuna 1/4 cup California Chablis or other white dinner wine 1 cup thinly sliced celery 1 tbsp instant minced onion pepper Blend all other ingredients in casserole dish. Sprinkle top with reserved noodles & bake @ 300 degrees

Set aside 1/2 cup noodles for topping.

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Easy Broccoli Bake

1 can cream of broccoli soup! 1/2 cup milk! 1 tsp soy sauce dash pepper 1 bunch (1 1/2 lb) fresh broccoli, cut up - or 1 twenty oz frozen broccoli cuts, cooked & drained about 13 oz of French-fried onions In shallow 1 1/2 quart casserole dish, combine soup, milk, soy sauce & pepper. Stir in broccoli & 1/2 can of onions. Bake @ 350 degrees for 25 minutes until hot. Top with remaining onions; bake 5 minutes longer.

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Egg, Potato & Pepper Dish

1 large onion, sliced! 2 tbsp olive or any oil! 2 or 3 peppers! 2 or 3 cloves garlic! 3 or 4 medium potatoes 1/2 tsp rosemary, thyme & fresh basil! Italian sausage! 4 or more eggs, hard boiled & quartered 1/2 cup extra sharp cheddar cheese saucepan. Boil 6 to 8 minutes until almost tender; drain. Add potatoes to the onion & pepper mixture. Toss in some salt, pepper & the herbs. Cook over low heat uncovered.

TO SERVE:

Cook onion in oil slowly, then add sliced peppers & garlic. Cook slowly & dont brown. Peel potatoes, cut into 1 1/2 inch lengths & put into salt water in a
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Raise heat slightly, arrange eggs among potatoes, cover pan & reheat briey, just to warm the eggs through. - OR Arrange potatoes & eggs in lightly buttered or oiled shallow baking dish. Sprinkle with cheese & brown lightly under broiler.

Egg & Rice Casserole

1 tbsp oil! 1/4 cup onion! 1 cup green pepper 1/2 cup uncooked rice 1 sixteen oz can tomatoes, undrained 1/2 cup water 3/4 tsp salt 1/4 tsp pepper 1/4 tsp basil 4 eggs, large! 1/2 cup cheddar cheese Break one egg carefully in each depression, taking care not to break the yolk. Sprinkle with cheese. Bake @ 350 degrees 15 minutes longer until cheese is melted & eggs are cooked. Mix well. Cover & bake for 30 minutes until liquid is absorbed. Uncover & bake 5 minutes longer. Stir gently. With back of spoon, make 4 deep depressions in rice mixture. green peppers until soft. Add rice, tomatoes with the tomato liquid, water, salt, pepper & basil.

Heat oven to 350 degrees. In medium sized oven skillet, heat oil, add onions &

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Eggplant Casserole
1 large peeled eggplant cut into 8 slices! 1 tsp salt! 1/2 tsp pepper 3 tbsp oil! 3 tsp butter 1 cup onions 2 cloves garlic! 2 cups chopped tomatoes thyme, dash to taste! 1/4 cup parsley! 1/2 cup Italian bread crumbs! 1 cup grated swiss or mozzarella cheese Place sliced eggplant into shallow dish. Sprinkle with salt & pepper. Broil 5 minutes under oven broiler.

Saut onion & garlic in oil and margarine. Add tomatoes. Cook until thick. Stir in seasoning, parsley & bread crumbs. Pile on eggplant. Cover with cheese.

Bake @ 350 degrees until cheese is melted.

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Escalloped Pineapple
4 cups cubed bread 1 cup sugar! 3 beaten eggs 1 stick margarine, melted! 1 cup milk! 1 twenty oz can pineapple chunks, drained

Combine rst four ingredients & mix well. Add next 2 ingredients. Pour into greased baking dish. Bake @ 350 degrees for 45 minutes. Serve hot.

349

Garden Pasta Salad

1 cup pasta, shells! 1/4 tsp salt! 1 cup green beans, cut 1 1/2 long! 1 cup cherry tomatoes or any small tomato 1/4 sliced & halved cucumbers! 1/4 cup salad dressing 1/4 cup radishes

Cook pasta in salt water. Drain & set aside. Cook beans 5 minutes & set aside. Combine all & serve .

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Great Zucchini Lasagna

1 lb lean ground beef! 1 medium onion, nely chopped! 2 garlic cloves, minced 1 fteen oz can tomato sauce! 1 tsp salt! 1 tsp dried basil! 1 tsp dried oregano! 1/2 tsp dried thyme 1/2 tsp dried marjoram! 1 1/2 cups dry cottage cheese or low-fat ricotta cheese! 1/2 cup grated Italian cheese! 1 egg, lightly beaten! 4 medium zucchini Brown the beef with onions & garlic until beef changes color; drain off fat. Make Lasagna. Stir in the tomato sauce, salt & herbs. Simmer, uncovered, for 10 minutes.

Combine the cottage cheese with half the Italian cheese & the egg until well blended; set aside. Wash zucchini & slice lengthwise into 1/8 in thick slices.

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Oil a 13x 9x 2 baking dish. Use half the zucchini to cover the bottom of the dish. Next put on half the cottage cheese mixture, then half the meat sauce. Top with the remaining zucchini & repeat the layering. Sprinkle top with mozzarella & remaining Italian cheese.

Bake, uncovered, @ 350 degrees for 1 hour. Let stand at least 20 minutes before slicing.

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Green Relish
5 cups ground cucumbers 2 cups ground onions! 3 cups chopped celery! 4 ground green peppers 3/4 cup salt 1/2 quarts water! 1 quart vinegar! 3 cups sugar or less 2 tsp mustard seed 2 tsp celery seed

Combine vegetables. Add salt, water, & let stand overnight. Heat vinegar, sugar, mustard seed & celery seed. Bring vinegar mixture to boil. Add vegetables & boil for 10 minutes. Jar & seal.

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Ground Beef with Bulgar

1 lb lean ground beef! 1 1/2 cups onion! 1 clove garlic! 8 oz mushrooms, sliced (2 1/2 cups sliced) salt & pepper to taste 1 cup bulgar! 1/2 cup olives! 1 twenty eight oz can tomatoes, undrained 1 tsp oregano or basil 1 cup Monterey Jack cheese! 3 tbsp parsley

olives & tomatoes. Stir in for 15 minutes until oregano, salt & pepper. Cover & cook bulgar is tender.

Put beef in large skillet. Add onions, garlic, mushrooms and cook, stirring until meat changes color. Stir in bulgar,
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Uncover & cook off excess liquid. Sprinkle with cheese & parsley. Cover & cook 3 minutes longer until cheese melts.

Haddock in Cheese Sauce

1/2 lb haddock, cut into portions! butter! salt & pepper 1/4 lb mushrooms or cubed eggplant, sauted! 2 small tomatoes, skinned & sliced Place llets in! baking dish &! dot with butter.! Sprinkle with salt &! pepper. Cover &! place in 300 degree! oven for 20! minutes.

CHEESE SAUCE: !

Meanwhile make cheese sauce as follows...

1 cup milk! 2 tbsp butter! 1/4 cup our 1 cup extra sharp cheddar cheese
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Melt 2 tbsp butter. Stir in 1/4 cup our & blend well. Add 1 cup milk & cook until smooth & thick. Season with salt. Pour liquid and butter mixture from the

baking dish into the sauce & stir. Add 1 cup cheddar cheese & stir until it melts.

Remove sh llets from oven, scatter half the mushrooms or eggplant over them & add the tomatoes to the casserole. Cover the top with cheese sauce, a scattering of remaining mushrooms or eggplant & a sprinkling more cheese. Bake 20 minutes more, uncovered.

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Halushki
whole potatoes, peeled our! whole egg(s) butter onions! salt and pepper! 1 tsp baking soda Boil a large pot of water. Drop teaspoonsized lumps of dough into the boiling water. When the dough lumps rise to the top of the water, remove them with a slotted spoon.

Make a pile of grated potatoes. Make a pile of our equal in size to the pile of grated potatoes. Mixtogether in a bowl. Add an egg and mix. Add a teaspoon of baking soda. Mix until a nice dough has been formed, adding milk a little at a time as needed

In a large frying pan lightly brown several chopped up onions in a generous supply of butter or margarine. If you like onions, use many. Pour onions and butter over the the lumps of boiled dough and mix completely. Salt and pepper to taste. Serve. Yum.

357

Hamburger & Noodle Stroganoff

40 oz noodles! 1/4 cup margarine! 1 onion! 1 garlic clove! 1/2 lb mushrooms or 1 six oz can. May substitute or combine eggplant cut into chunks. 1 lb chuck, ground! 1 tbsp our! 1 can tomato sauce 1/4 cup burgundy 1 can beef bouillon, undiluted! 1 tsp salt! 1/4 tsp pepper! 1 cup sour cream
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1/2 cup Italian Cheese

Preheat oven to 375. Cook noodles & drain. Put butter in skillet & saut onion, garlic & mushrooms until onion is golden brown, about 5 minutes. Then add beef & cook until browned.

Remove from heat. Stir in our, tomato sauce, burgundy, bouillon, salt & pepper. Simmer 10 minutes. Blend in sour cream. In greased 2 quart casserole, layer 1/3 of noodles, 1/3 meat mixture, Repeat twice more. Sprinkle with cheese. Bake uncovered @ 350 degrees for twenty-ve minutes.

Holupki with Buckwheat

3 lb head of cabbage 2 cups buckwheat! 1 1/2 tsp salt! Pepper 1 tsp parsley! 1/4 cup chopped onions sauted in oil Steam entire cabbage with 1/2 water in large pot until leaves start coming off. Now remove and place a cabbage leaf on the counter with the curled up edges on the outside. Place 1 or 2 tablespoons of buckwheat mixture near one edge of the leaf, depending on the size of the leaf. Do not overstuff.

Clean, then cook buckwheat in boiling water; drain. Add 3 new cups boiling water & salt, pepper & parsley. Cook until partially done. Remove from heat & cool a little.

Roll up the leaf and tuck in the ends. Put this holupki into the baking dish with some cabbage leaves on the bottom.

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Repeat until all the lling mixture is used up.

Now slice the remaining cabbage into thin strips and place on top of the holupki. Pour 1 cup water, tbsp oil, salt & pepper, and a little lemon juice over the holupki.

Bake - uncovered - @ 250 degrees for 1 hour, then add 2 tbsp vinegar, salt and pepper. Cover. Cook @ 200 degrees for 1 more hour.

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Hot Potato Salad

LARGE RECIPE: 1/2 cup sugar 1/2 cup vinegar! 1/4 cup water! 4 cooked potatoes, diced browned bacon 6 eggs! 1 tbsp our! 1 tbsp mustard 1 cup sugar! 1 cup vinegar! 1/2 cup water! 10 cooked potatoes, diced

SMALL RECIPE:

2 eggs! 2 tsp our! 2 tsp mustard

Mix together above ingredients except diced potatoes. Brown eight strips cut up bacon & add to mixture, then cook everything together. Pour over cooked diced potatoes together with 1 tsp celery seed & 1/4 to 1 whole onion.

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Hribi (mushrooms)
Cook! mushrooms! in hot butter for! 7 minutes. Stir in! our. Cook over medium heat 5 minutes more. Stir in sour cream, dill weed & lemon juice. 1 lb large mushrooms, sliced! 3 tbsp butter! 1 1/2 tbsp our 1 carton sour cream 1 tsp lemon juice dill weed.

Cook 10 minutes until sauce is consistency of heavy cream. If too thin, stir in more our. May also be put in 1 quart baking dish, sprinkled with cheese & lightly browned.

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Lentil Soup
Cut up and saut onion & garlic in oil in a 6 - 8 quart pot. Add tomatoes, lentils, celery, carrots & potatoes. Now ll with enough water for 1/2 to 3/4 of pot. Bring to boil, then turn heat down. Cook slowly, about 1 hour. Put a little olive oil in it. A hefty sprinkle of Italian cheese is tasty when serving. grains. Adding brown rice or buckwhea makes this a complete protein.

OPTIONAL:

Add no more than 2 - 3 tbsp brown rice, or buckwheat, or mixed whole

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Italian Baked Chicken

Put at least 3 or 4 tbsps olive oil in bottom of a shallow glass or ceramic baking dish. Add about 1 tsp vinegar or lemon juice. Cut up 1/2 to 1 medium onion and dice several cloves garlic into the oil. Cover with tin foil. Bake @ 350 degrees about 20 minutes, then remove tin foil and dip out any extra liquid. Continue baking in oven without tin foil or with tin foil very loose. Options below may be used together, if desired.

OPTION: Place chicken pieces into this mixture & turn them to coat each piece in the oil. Add more oil if needed. Sprinkle with paprika.

Remove the tin foil and add one cup spaghetti sauce. Just before serving, mix in some additional sauce, if too dry. Serve with spaghetti cheese.

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OPTION #2:

Cut up some potatoes, carrots & maybe some Italian sausage, and add to oil mixture as with the chicken pieces, coating each piece with the oil/onion/ garlic mixture. Most folks love the Italian sausage, but its really optional.

Remove tin foil and extra liquid after about 20 minutes or so. Serve with spaghetti cheese. Add extra spaghetti sauce just before serving, if desired. Yum.

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Italian Potato Casserole

6 medium potatoes, sliced 1 tsp cayenne pepper! 1 tsp salt! 1 tsp garlic powder 1 onion, sliced in rings 3 cups extra sharp cheddar cheese! 1 cup parsley! 1 cup bread crumbs 2 tbsp Italian cheese. Cover with casserole lid. Bake on high for 25 minutes until potatoes are tender. Turn and bake 10 more minutes.

In bowl, toss rst 4 ingredients, then add layers in this order: onion, cheese, parsley & bread crumbs. Repeat layers. Top with Italian cheese.

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Italian Rice
1 twenty-eight oz can of tomatoes! 1 bay leaf! 1 tbsp sugar 1 tsp salt 1 lb Italian sausage, sliced 1 medium onion! 1 green pepper, chopped 1 cup rice, uncooked Heat to boiling, then reduce heat to low, cover & simmer until liquid is absorbed & rice is tender. Remove sausage from pan & drain off all but 2 tbsp fat in saucepan. Add onions, pepper & cook until onion is tender, about 10 minutes. Return sausage to pan & add remaining ingredients.

In medium saucepan over medium-high heat, cook sausage slowly until well browned on all sides, about 20 minutes or longer.

367

Kapoosta
1 quart sauerkraut 2 tbsp barley zaprushka

Put sauerkraut in pan with enough water to just cover. Add barley & cook for about 45 - 60 minutes. Make and add zaprushka , then cook another 10-15 minutes longer. Add salt & pepper to taste.

368

Kasha (buckwheat) & Noodles

4 oz noodles! 2 cups steamed kasha (buckwheat)! 2 tbsp oil 1 onion! 1 clove garlic! 1/4 tsp salt & pepper

Cook noodles; drain. Mix with kasha (rice), garlic & onion. Mix oil, pepper & salt with the noodles & kasha. Place in pan & bake @ 350 degrees for 30 minutes.

369

Kolbasi
5 lbs pork butt. Tell butcher to coarse grind it.! 1 tsp pepper! 1 tsp salt 2 cloves garlic 1 tbsp mustard seeds 1 small onion sausage casings

Soak casings in lukewarm water. Mix all ingredients together, except casings. Fill casings with this mixture.

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Kugel
6 oz noodles, medium width! 2 quarts boiling water with 1/4 tsp salt! 3 eggs! 3 tbsp sugar! 1 tsp vanilla! 1/4 tsp cinnamon 1/2 cups white raisins 1 small can crushed pineapple, drained! 7 large apples, grated 1 tbsp oil 1 tbsp corn akes crumbs Boil noodles. Beat eggs & sugar with spices & oil. Add fruit & noodles to egg mixture. Pour in pan. Sprinkle with corn ake crumbs. Bake @ 375 degrees for 45 minutes.

371

Magnificent Manicotti
4 large eggs! 1 cup water! 1 cup our spaghetti sauce 1/4 tsp salt! vegetable oil! 1 lb mozzarella cheese Cut mozzarella into as many strips as there are pancakes. Put generous 2 tbsp lling & 1 strip cheese in center of each pancake. Fold one side over the other, covering the stufng. not brown. Turn and cook lightly on the other side. Repeat until all batter is used. Oil skillet only when needed.

In blender at high speed, mix eggs, water, our & salt until smooth. Oil a 6 inch non-stick pan & put in 3 scant tbsp of dough. Cook at low heat until rm. Do

Pour sauce in the bottom of 13 1/2x 8x 3/4 baking dish. Add manicotti & cover with sauce. Bake @ 350 degrees about 30 minutes.

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FILLING: ! Beat together 1 large egg & 1 egg yolk, 1 lb of ricotta cheese, 1/4 cup Italian cheese, salt, pepper, and parsley.

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Manicotti
FILLING: ! 1/2 can of ricotta (1 1/2 lbs)! 1 small mozzarella, shredded! 2 eggs! grated Italian cheese Dropping dough by spoonfuls into hot oil, make pancake wrappings in frying pan. Batter is thin. Makes 25 to 30 small wrappings.

FILLING:

SHELLS: ! 1 cup our! 1 cup water or milk! 2 to 3 eggs pinch salt

Beat eggs, add ricotta and small mozzarella, shredded. Now add 1/4 cup grated Italian cheese.

SHELLS:

Put your favorite spaghetti sauce on bottom of pan. Now ll up wrappings with cheese mixture, then fold neatly, placing them down with the folded side downward on the sauce in the pan.
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Add sauce on top of manicotti too. Sprinkle with grated Italian cheese. Bake 20 minutes @ 375

375

Matzo Balls
2 tbsp chicken fat 1/2 cup matzo meal 2 tbsp water 1/2 tsp salt 2 eggs Cover & refrigerate 30 minutes. When chilled, shape with hands into 12 balls. In 4 quart pan heat water to boiling. Add matzo. 1/2 tsp salt! & 2 eggs until blended.

In a bowl. With! fork, mix

2 tbsp chicken fat with! 1/2 cup matzo meal 2 tbsp water,

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Meat Balls
2 lbs chopped meat 1 tsp. salt! 1/2 cup grated Italian cheese 1/2 cup breadcrumbs! 1 clove garlic! 3 eggs! fresh parsley, chopped put it in also, it's delicious. Grandma never put oregano in the sauce, saying oregano was only for pizza.

OPTIONAL: Add 1 tsp basil. Mix well, make balls, fry in oil -or broil and put in sauce while cooking. Any sauce is good, but if you saut lamb and

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Meat Ball Appetizer

Most everyone seems ! love #ese meatba) appe$zers, Once served, #ese meatba)s never last very long. Mom was always happy ! have guests for dinner as an excuse ! make #ese. You and
1 3/4 lb. ground meat 1/4 lb. Italian sausage! 1 onion, chopped! 1/4 cup green pepper, chopped 1 cup rye bread crumbs 1 egg! 1/4 tsp. chili powder, oregano, & pepper 1/4 tsp. salt & 1/2 teaspoon garlic salt! 3 tbsp burgundy! 1 tbsp worcestershire sauce! 1/2 cup evaporated milk 2 tbsp Italian cheese 1/4 cup margarine! 1 cup barbecue sauce 1/4 cup burgundy Mix meat with ingredients Form 1 inch balls and brown in butter. Add barbecue sauce to 1/4 cup burgundy. Pour over meatballs and simmer 30 - 40 minutes.

378

Meat Loaf
1 1/2 pounds chopped meat! 1 1/2 tsp salt! 3 eggs 2 pieces garlic diced 1 onion diced 1 cup breadcrumbs grated carrot (1 large) 1 rib of celery (diced)

Mix well and put into a loaf pan or just shape it on a baking sheet if you like it more crusty. Cover with ketchup. Bake @ 350 degrees for 1 hour.

379

Missouri Casserole
very thinly sliced potatoes s salt & pepper very thinly sliced onions uncooked hamburger tomato juice! cheddar cheese When serving, have Italian cheese available for sprinkling on top. A half hour before done, put cheddar cheese and more salt on top. Bake @ 400 degrees until done & potatoes are very soft.

Place in pan as follows: a layer of very thinly sliced potatoes, salt & pepper; a layer of very thinly sliced onions; a layer of uncooked hamburger. Continue making layers, then ll up with tomato juice. Bake @ 400 degrees.

380

Mothers Chili Sauce

24 cups tomato juice! 4 cups lima beans, cooked 2 cups vinegar 2 cups sugar or less 2 tbsp salt dash of allspice Make tomato juice in a blender from fresh, skinned (blanch and remove skins) tomatoes. Put all of the above in a large pot & cook for 1 1/2 to 2 hours. Jar & seal.

Dice together... ! 2 cups carrots! 3 cups celery! 3 cups onions! 7 cups peppers! 1 cup cabbage! 4 cups cauliower

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Mrs. Chucks Chili Sauce

1 basket tomatoes 10 onions! 1/2 basket peppers 1 bunch celery 4 cups sugar or less 1 pint vinegar! 1 tbsp salt

Scald tomatoes & peel. Squeeze out tomato seeds. Put tomatoes, onions & peppers through the chopper: Cut up celery ne. Place all in large pot and boil slowly until thick, for about 1 1/2 to 2 hours. Jar & seal.

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Noodles
1 tsp baking powder 2 eggs! 1 cup our 2 tsp salt

Mix eggs until frothy, then sift our, salt & baking powder twice & add to eggs. Mix well. Roll out thin and cut into strips as desired. Let dry 3 hours.

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Noodles Divine
1/3 cup chopped onion! 1 carrot, chopped! 3/4 cup shredded cheese 1 tbsp butter 1 ten oz can cream of chicken soup! 2 1/3 cups water 1 four oz can mushroom stems & pieces, and/or eggplant! 4 cups wide egg noodles 1 cup chopped fresh broccoli grated Italian cheese 1 green pepper, cut up In skillet cook onion & carrot in butter for 3 minutes until vegetables are tender. Stir in soup, mushrooms - or sauted eggplant cubes, water & pepper. Bring to boil. Stir in noodles & simmer 15 minutes. Add broccoli.

Cook 10 minutes more until noodles are tender. Sprinkle shredded cheese on top.

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Noodle Surprise
2 cups noodles or macaroni! 1 onion, chopped! 6 to 12 large mushrooms or eggplant cut to mushroom size 2/3 cup sunower seeds! 3 tbsp oil! 1 cup grated cheese (save some for top) 2 eggs, beaten! 2/3 cup yogurt! 2 pinches hot red pepper 1 tsp salt! 1 tsp Worcestershire sauce! whole grain bread crumbs Cook noodles until tender; drain. Saut onion, mushrooms - or eggplant - & sunower seeds until vegetables are soft & seeds are crisp.

Combine noodles with eggs & vegetables. Stir in the cheese, yogurt & seasonings. Turn into oiled casserole dish. Top with breadcrumbs and reserved cheese.

385

Pepper Steak
2 lbs ank steak! 2 tbsps shortening! 3 green peppers, cut up 1 pkg onion soup mix! 2 tbsp soy sauce 1/2 cup sherry! 2 tbsp cornstarch 1/2 tsp salt! 1/8 tsp pepper or more, to taste Stir in the meat, green pepper, & simmer 30 minutes. Add soy sauce, sherry, salt, pepper, & cornstarch diluted in a little water. Cool until slightly thickened. Serve with steamed rice. Bring 2 cups water to boil in large pot. Add onion soup mix & boil 10 minutes.

Cut steaks into 1/2 inch strips & then into 1/2 inch long pieces. Fry steak in shortening until it changes color. Remove from heat & saut green pepper in same pan.

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Pickles in Crock
pickle cucumbers garlic! dill! 1 gallon water 1 cup salt everything into the! crock. Add pickle! Cucumbers (slashed lengthwise) with tops cut off. garlic & dill. 1 cup salt In a large pot bring! to boil 1 gallon! water & 1 cup salt.! Put pickles into! water. When! cooked, pour!

Refrigerate for at least 3 days before eating.

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Pickled Green Tomatoes

1/3 cup salt! 1/3 cup sugar! 2 cups vinegar! 1 gallon jar or crock 2 quarts water! garlic! dill! sliced green tomatoes

Put into a gallon crock the garlic,dill & sliced green tomatoes to near top. Boil sugar, salt, vinegar & water. Pour over tomatoes & cool. Refrigerate. Wait three or so days to eat.

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Pickled Pigs Feet

3 lbs pigs feet, chopped half long twice! 1 tbsp salt! water 1/4 tsp paprika (optional) 1/2 tsp pepper! 1 clove garlic Cook until bones fall apart, about 4 to 5 hours. Pour into dishes & let stand overnight.

Singe pigs feet by holding over ame. Wash and Boil. Pour off water, add fresh water, just enough to cover. Bring to boiling point & skim off foam if needed. Simmer slowly. Add garlic, salt, pepper & paprika.

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Pirogue
4 cups our! 4 egg yolks! 1 tsp salt! 3/4 cup warm water or water in which potatoes were boiled 1/2 cup mashed potatoes to make the dough soft is included regardless of lling roll out thin. Cut out circles with large biscuit cutter or drinking glass. Place a small amount of lling into each dough circle. Moisten edge with water, fold over and press edges together rmly.

On kneading board, mound our and make hole in center. Drop egg yolks into hole and beat into our with fork. Add salt, water, mashed potatoes. Knead about 5 minutes or so.

Cover dough with cloth. Let rest for 10 minutes. Divide dough into halves and
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Drop pirogue into salted boiling water. When they rise to the surface, allow to cook 3 to 5 minutes longer. Lift out with wooden spoon. Drain in a spaghetti strainer. Garnish with butter and onions: In a small pan gently fry 4 or more chopped onions in a 1/2 cup butter. Brown lightly and remove from heat. Pour over pirogue and toss to mix.

Pirogue Stuffings
CABBAGE FILLING: ! 1 or 2 onions! 1 tsp salt! 1/2 cup or more butter/margarine! head of cabbage, medium sized. ...OR... 2 cups sauerkraut washed and squeezed dry with 1/4 tsp pepper & 1/4 tsp caraway seed added, then fried on low heat for 30 minutes. ! 6 potatoes! 1/2 pound Velvetta Cheese 1 tsp salt! 1/2 tsp pepper! cheese or melted butter ! 1 cup dry cottage cheese! 1 tbsp butter! 1 egg, beaten! salt to taste, then a shake or so more! 3 tbsp sugar! 1 tsp vanilla CHEESE FILLING:

POTATO FILLING: Place onion and butter in frying pan and heat until the onion is golden brown. Shred the cabbage very nely and add to browned onion, then heat until cabbage is brown.

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POTATO FILLING #2: ! 4 or 5 potatoes! salt to taste! 1 cup or more extra sharp cheddar cheese to taste water

Cut up and boil potatoes in salted water. Remove potatoes and mash, adding salt and a cup or so of extra sharp cheddar cheese. Mash again. Taste and salt again, if needed.

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Potato Casserole
3 lbs potatoes, very thinly sliced! 2 medium onions! 2 1/2 cups peas or corn 3 tbsp butter! 3/4 cup shredded extra sharp cheddar cheese 1/4 cup wheat germ! 1 tsp thyme! 1/2 tsp cayenne pepper 2 cups milk In a small bowl combine cheese, wheat germ, thyme & cayenne. Sprinkle 1/3 of this over peas. Dot with butter.

Make two more layers the same way, beginning with potatoes, then onions, then peas & butter. Pour milk over the top & bake 30 minutes at 400 degrees, then reduce heat to 350 degrees & bake 20 to 30 minutes more or until potatoes are very tender & top is brown.

Dry potato slices. Arrange 1/3 potatoes in bottom of well buttered 9x 13 casserole dish. Top with 1/3 onions & 1/3 of peas.

Let sit at least 15 minutes before serving.

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Potato Pancakes
2 cups grated raw potato 2 tbsp our! 2 well beaten eggs 1 tsp salt! 1 medium onion, grated 1 or more clove garlic

Remove all eyes & other surface spots. Mix all ingredients & and beat well. In frying pan, heat garlic in cooking oil. Make pancakes small and fry on both sides till golden brown. Serve with cottage cheese or applesauce.

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Potato Corn Pancakes

7 medium potatoes 3 eggs! 1/2 cup our! 1/4 cup milk 1 twelve oz can whole kernel corn, drained 1/2 onion! 1 tbsp parsley! 1 tsp salt & pepper 1/4 cup vegetable oil uid as possible,! maybe using a cheese! cloth. Beat eggs in! large bowl, add our &! mix. Add milk & mix.! Add potatoes, corn,! onion, parsley, salt,! pepper, & mix well.

Grate potatoes;! wring out as much!

Fry pancakes in skillet by dropping batter into skillet and attening with bottom of cup. Repeat until batter is gone.

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Potato Soup: Levesh

4 medium potatoes, cubed 1 clove garlic! zaprushka (under Meals)

Cut up potatoes into soup-sized cubes, but not too small. Put into pan. Add water and garlic. Cook for 1/2 hour, then add zaprushka (under Meals) & cook for another 10 - 15 minutes or so, until thickens.

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Pork Chop Sauerkraut

2 cans sauerkraut 4 to 6 pork chops 1 apple, sliced 1 onion, sliced

Put sauerkraut on bottom of big Corning dish. Place sliced apple on top, and then sliced onion on top of apples. Top with pork chops & bake 2 hours @ 350 degrees.

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Pumpkin Soup
1 can chicken broth 1 tbsp dill weed some milk! 1/4 cup rice 3 cups mashed pumpkin 1 large onion and celery 3 cloves garlic! 3 tbsp margarine 1 tsp pumpkin spices

Mix and cook all ingredients except milk. After the soup is turned off, add milk.

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Quick Corn Casserole

1 can creamed corn 2 eggs! 1 cup milk

Pour into greased casserole & bake @ 325 degrees for 30 minutes.

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Quickie Macaroni
cooked macaroni 1 cut pepper, chopped 1 cut tomato, chopped 1 cut up onion garlic powder salt! Pepper

Combine all ingredients. Add french dressing: it!s spicy sweet. Let stay overnight.

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Salmon Croquettes
1 1/2 cups minced salmon (1 lb can)! Italian bread crumbs! 1/4 tsp salt 2 unbeaten eggs 1 egg, beaten! 1 cup canned green peas! 2 cups medium-thick white or cheese sauce! salt & pepper to taste Shape into 6 croquettes, dip into beaten egg & roll in bread crumbs. Add peas to hot sauce, season and pour over croquettes.

Fry in hot oil until golden brown, for about 10 minutes

Combine rst 4 ingredients & mix well.

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Salmon Patties
1 lb can salmon! 3/4 cup salmon liquid & water 4 tbsp minute tapioca minced onion! Italian bread crumbs

Drain & save liquid from salmon into a cup. Add enough water to make 3/4 cup salmon/water liquid. Combine liquid, tapioca & onion. Bring to boil, stirring constantly.

Remove from heat, add salmon & mix. Chill for several hours, then shape into patties. Roll in Italian bread crumbs & fry in hot oil.
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Salmon Seafood Patties

2 fourteen oz cans salmon, squeezed completely dry 1- 2 tbsp Old Bay Italian bread crumbs, as needed! parmesan cheese, as needed 2 tsp salt! 1 tsp Season-All Seasoning! 1/2 egg, more as needed 1 medium minced onion sand.Add all above ingredients and mix good. Add bread crumbs until mixture is dry and will stay in clumps when squeezed together.

Place salmon into deep bowl and mash with fork until all pieces are as ne as
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In one pie plate add1/2cups egg beaters, lightly beaten.Add a 1/2 tsp Old Bay if desired. In another pie plate add a mixture of 1/2 Italian bread crumbs,1tsp Old Bay & 1/2 cup parmesan cheese. Form salmon patties and roll in egg, then in bread crumb mixture. Make more egg and bread crumb mixture as needed. Fry slowly until both sides are brown.

Saucy Steak
1 pound round steak, about 1/2 inch thick! 1/4 cup our! 1/2 tsp salt 2 tbsp shortening 1 can onion soup 1/2 cup water! 1/2 tsp celery seed 2 tbsp chili sauce

Cut steak into 5 serving pieces, coat in a mixture of our, salt and pepper. Brown and pour off fat into a throw-away container. Add soup, water, celery seed and chili sauce. Cover and simmer for 1 1/4 hours.
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Seashore Salmon Cakes

2 tsp Old Bay seasoning 1/4 cup Romano cheese! 1 tsp Dijon mustard! 1/2 tsp red pepper sauce 2 cans (about 14 ounces) Salmon! 1/2 cup Romano cheese 2-3 tbsp olive oil for frying 2 cups Italian bread crumbs 2/3 cup mayonnaise! 4 tsp powdered egg white 5 tsp water 1 rib celery, nely chopped 2 tbsp fresh parsley! 2 tsp fresh lemon juice

Combine bread crumbs, mayonnaise, egg white, water celery, parsley, lemon juice, Old Bay seasoning, Romano cheese, mustard and red pepper sauce. Open salmon cans and squeeze out as much water as possible. Add dry salmon to mixture. Smash and blend mixture

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with a fork until no salmon chunks remain and mixture is smooth.

In a pie plate mix 2 cups Italian bread crumbs and 1/2 cup Romano cheese with a dash of Old Bay seasoning. Form salmon cakes and gently coat with bread crumb/cheese mixture. Fry slowly in olive oil until browned. Serve with lemon wedges, make sandwiches, serve with a full meal, etc. Delicious

406

Shredded Potato & Meat Pie

4 slightly beaten eggs 1 cup peas & carrots 1 cup chopped ham, beef or chicken 1 cup shredded extra sharp cheddar cheese 1/2 cup milk! 1/4 tsp dried onion! 2 medium potatoes, peeled and shredded (2 cups) 1/2 cup shredded extra sharp cheddar cheese Pour lling into the potato lined pie plate. Bake @ 350 degrees for 45 to 50 minutes until center is set. Let stand at least 10 minutes before serving. potatoes with the 1/2 cup cheddar cheese. Press onto bottom & up the sides of an ungreased 9 inch pie plate.

In a bowl combine eggs, vegetables, meat, the 1 cup cheddar cheese, milk & onion; then set aside. Combine shredded
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Spaghetti-Cooked Eggs
SAUCE: ! Saut 1 onion and several cloves garlic in olive oil in deep pot. Combine, add & heat... pinch of oregano & basil add salt and pepper to taste OPTION:

1 large Prego, traditionl 3 cheese sauce, largest size. 1 can Contadina sauce, 29 oz.! 1/2 cup grated Italian spaghetti cheese. ! !

Sometimes we added 1 drained can baby green peas Cook slowly - uncovered for 1/2 to 1 hour.

EGGS: When sauce is just below boiling, gently crack and carefully slip raw eggs into it. Do NOT break the egg yolks. Do NOT

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stir sauce for 40 minutes at least, then check gently that the eggs are not sticking together. If they are, carefully separate them. Carefully remove eggs with a slotted spoon

Eggs prepared this way take about 45 minutes to 1 hour to cook. Serve 1 egg on top of each dish of spaghetti and sauce. Spoon a little extra sauce on top of the egg when serving. Super.

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Spanish Pork Chop Bake

4 tbsp margarine 8 to 10 pork chops! 2 pkg dry onion soup mix! 2 green peppers, chopped (1/2 cup)! 2 cups rice (not minute rice)! 1 cup ketchup 2 teaspoons Worcestershire sauce! 2 cups boiling water 12 oz cheese in 1 inch strips boiling water. Cover & bake 55 to 60 minutes @ 350 degrees.

Melt margarine in a roaster pan casserole & arrange meat in it. Top with soup mix, green pepper & rice. Spread on the ketchup & worcestershire sauce. Pour on

Remove from oven, top with cheese & let sit 10 minutes before serving. If mixture gets too dry while cooking, add another

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Spinach
1 tbsp olive oil! 1 tsp garlic powder 2 tbsp Italian cheese 2 eight oz pkgs spinach, cooked! 2 tbsp butter or margarine

Cook spinach, drain & put into saucepan. Add butter, oil & garlic. Cook 2 minutes. Serve with Italian

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Spinach Balls
2 pkgs frozen spinach, drained! 8 oz Pepperidge Farm stufng mix 1 large onion, chopped ne 4 eggs, beaten 3/4 cup melted margarine 1/2 cup parmesan cheese 1/2 tbsp garlic salt! 1/4 tbsp pepper 1 tbsp Accent @ 350 degrees for 20 minutes. Can be made ahead & frozen.

Mix & form about 50 balls. Bake

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Spinach Casserole
2 cloves garlic 1 onion! 2 tbsp olive oil 2 lbs spinach 1/2 cup raisins! 1/2 cup walnuts! 1/4 cup parmesan cheese Peanuts cook 4 minutes until wilted. Cool slightly. Add eggs, raisins & nuts. Mix well & spread in buttered 2 quart casserole dish. Sprinkle with cheese. Cover with foil & bake 10 minutes @ 375 degrees, then remove foil & bake 8 minutes more. Top with peanuts.

OPTIONAL: 1/4 cup alfalfa sprouts for after baking.

OPTIONAL: Sprinkle with alfalfa sprouts for after baking.

In large skillet, saut onion & garlic in oil until soft. Add spinach leaves. Cover &

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Stuffing for 10-12 lb Turkey

Chop and saut in plenty of oil and butter (like 2 sticks of butter and maybe 1 cup of oil or more). Also add the fat from the meat later: * NOTE: You can also do 1/2 beef and 1/2 sausage. In a big bowl, the night before, cube 8-12 cups bread, two of the slices being rye. Leave to dry during night.

1 cup onions! 1 cup celery! 1 clove garlic (I use more! )! 1 pound ground beef or breakfast sausage (Jimmy Dean regular, not hot)

Add...

1 tsp sage! many dashes thyme about 2 tsp. salt dash pepper

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Mix in 4 eggs

When meat mixture is not too hot, otherwise you'll cook the eggs, add everything together. Stuff your bird. If any leftover, bake in another pan or just wrap in foil and cook along side. Bird will be done sooner than stufng inside bird or gravy and such:

Two parts liquid which you get from soup, and drippings, taking the fat off the top rst. How much liquid you have determines how much gravy you get. You can make up some with water, if needed.

One forth part fat....you can get that from skimming off the fat from the drippings and soup.....make up rest with oil if you need to.

Cook together the neck, giblets in water with salt, onion, celery, carrot, parsley. You can then put the cooked, chopped giblets in the stufng. Strain the "soup" and save. Get the drippings from the pan when the turkey is done. (Baste with butter and then with the drippings)

One forth part our.....Cook in pan, the fat mixed with the our until it gets bubbly, then slowly add the liquid. You may want to put a little of the pan stuff into the liquid to get it used to it. It's easy to get lumps and not easy to get rid of

GRAVY:

From the beginning to end of making gravy, the stove should be on medium and you must stir constantly.
415

Stuffed Mushrooms
garlic powder pepper! 2 tbsp sherry! 1 1/2 slices diced American Cheese. 2 tbsp oil 2 tbsp water separate mushroom caps from stems and save both! 1 onion butter! 1-2 cups avored bread crumbs! grated Italian Cheese parsley drain good. Now saut in butter. Take off heat & add avored bread crumbs, grated Italian cheese, parsley, garlic powder & pepper. Add 1 to 2 tbsp sherry, 1 to 1 1/2 slices diced American cheese. Stuff mushroom caps. Mix 2 tbsp oil, 2 tbsp water & drizzle over cookie sheet.

Put stuffed mushrooms in pan and bake @ 350 degrees for 15 to 20 minutes.

Wash, scrub & clean mushrooms. Put stems & 1 onion in blender & mix, then
416

Stuffed Zucchini
1 cup whole wheat bread cubes! 2 tsp Italian cheese! 1/2 tomato, chopped 1/2 cup chicken broth basil! pepper! thyme 2 medium zucchini 2 tbsp butter! 1 onion! 1/2 cup sliced mushrooms and/or eggplant cut into small chunks Put water in skillet. Add onions & cook until transparent. Add mushrooms or eggplant, tomatoes, chicken broth & zucchini pulp. Cook 5 minutes. Steam zucchini whole for about 15 minutes until tender. Slice in half & scoop out pulp. Save the pulp & shells. Set aside.

Add together with seasonings & bring to boil. Remove from heat & add bread crumbs. Mix well & ll zucchini shells with mixture. Top with cheese. Bake @ 350 degrees for 35 minutes.

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Summer Squash Chowder

1 1/2 lbs squash, about 1/2 squash! 1/2 cup water! 1/4 tsp salt 1/2 cup evaporated skim milk! 2 tbsp extra sharp cheddar cheese

In pan simmer squash, water & salt. Cook 15 minutes until tender. Add evaporated milk & cook 5 minutes longer. Remove from heat & add cheese, stirring until melted.

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Tuna Rice Casserole

3 cups cooked rice 2 cans tuna! 1 onion! 1/2 cup oil 1 can tomato soup! 1 tsp salt! 1/8 tsp cayenne pepper green pepper rings

Saut onion in oil, add rice, tuna, tomato soup, salt & pepper & put into casserole dish. Top with pepper rings. Bake @ 350 degrees for about 45 minutes.

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Vegetable Barley Salad

1 1/2 cups uncooked barley 1 cucumber, chopped 1 medium pepper, about 3/4 cup beef bouillon 1 onion! parsley! 1/3 cup lemon juice 1/4 tsp salt! 1/4 tsp pepper! mint! 1/2 tsp lemon peel DRESSING: Cook barley in water with bouillon cube. When barley is cool, add rest of ingredients.

1/3 cup lemon juice! 1/4 tsp salt 1/4 tsp pepper mint 1/3 cup oil

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Vegetable Casserole
6 large potatoes 1 large can tomatoes! 2 carrots 1 green pepper! 1/2 tsp salt & pepper 2 carrots, sliced thin

Place 6 large potatoes, peeled & sliced thin, into a shallow greased casserole. In separate bowl mix together 1 large can tomatoes, drained & chopped; 2 carrots, sliced thin; 1 green pepper, sliced thin; & 1/2 tsp salt & pepper.

Pour mixture over potatoes & bake @ 350 degrees until vegetables are tender.

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Vegetable Soup
1 potato! 1 carrot! 1 celery stalk, sliced 1 in diagonal 1 onion! 1 glove garlic string beans tomatoes or can of sauce any other veggies you want! 1 tbsp rice or barley salt to taste dashes of thyme

Cook together.

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Yogurt Salad Dressing

1 cup yogurt! 1/2 tsp paprika! 1 clove garlic, crushed 1 tsp vegetable broth! 1 small onion, grated

Blend all ingredients & refrigerate 15 minutes before using. Add herbs for variety.

423

Zaprushka
2 tbsp our! 3 tbsp butter or oil! 1/2 - 1 onion, chopped salt and pepper to taste gets tinged with brown. Pour over Holupki, Halushki, or into soups and stews. After putting into soup, stir and cook the soup 30 minutes longer. Use it to thicken most anything.

In a small frying pan! oil or butter & 2! tbsp our . When! slightly brown, take off burner and add 1/2 to 1 medium onion, and a shake of salt and pepper. Fry lightly until onion

424

Zucchini Pancakes
Combine in bowl: 1/4 cup our! 2 eggs! 2 tbsp mayonnaise 1/4 tsp oregano 1 1/2 cups or more unpeeled zucchini 2 tbsp onion 1/4 cup Italian cheese

Fry in oil. Serve with cottage cheese , applesauce or just butter

425

Zucchini & Potato Casserole

1 lb (3 medium) potatoes, washed & peeled! 2 tbsp butter! 2 eggs 8 oz mozzarella cheese 1/2 cup Italian cheese 1 large zucchini, 1/4 cup onion, grated! 2 tbsp bread crumbs Butter a 9 inch pie plate & sprinkle with half the crumbs. Fill pie plate with potato mixture, smoothing the top. Sprinkle the top with remaining crumbs and dot with butter. Bake 30 minutes until the pie is puffed and golden.

Cook potatoes until tender, then drain, peel & mash them. Stir in remaining ingredients except bread crumbs & 1 tbsp butter. Preheat oven to 400 degrees.

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Zucchini Appetizer
When her garden star*d producing zucchini, Mom needed lots of good zucchini recipes, ...and #is is a rea)y good one!
1/2 cup cheddar cheese, shredded! 1 clove garlic, minced! 2 tbsp parsley 1/2 tsp salt! 4 beaten eggs 1 tsp oregano One cup thinly sliced zucchini, unpeeled.! 1 cup Bisquick! 1/2 cup onion, chopped 1/2 cup Italian cheese 1/2 cup oil. Grease a 13"x 9"pan. Mix all ingredients. Spread in pan. Bake until golden brown for 45 minutes @ 350 degrees.

427

CHAPTER 8

Muffins & Cupcakes

428

Applesauce Muffins
1/2 cup butter, softened 1/2 cup sugar! 2 eggs! 3/4 cup applesauce 1 3/4 cup our! 1 tbsp baking powder 1/4 cup butter, melted 1/2 cup sugar, mixed with 1/4 tsp cinnamon 1 tsp vanilla In a second bowl, stir together our, baking powder & add to butter mixture. Just stir enough to moisten.

In bowl, cream the softened butter & sugar until uffy. Beat in eggs 1 at a time. Beat applesauce & vanilla.

Spoon into greased mufn cups. Bake @ 425 degrees for 15 minutes. While warm, dip top & sides into melted butter & cinnamon.

429

Bettys Blueberry
1/2 cup margarine 1 1/8 cups sugar 2 eggs! 3 cups our 3 tsp baking powder! 1 tsp baking soda 1 tsp vanilla! 1/2 tsp salt! 1 cup milk! 1 cup or more blueberries dry ingredients to the creamed mixture. Fold in berries.

Cream margarine & sugar; add eggs aone at a time and beat. Now sift together our, baking powder, baking soda & salt. Add milk, vanilla & sifted

Bake in mufn pans with paper liners @ 350 degrees for 25 to 30 minutes.

430

Blueberry Muffins
3/4 cup sugar! 1/2 cup shortening pat of butter! 2 eggs, separated! 1 cup milk 2 1/3 cups allpurpose our 2 tsp baking powder! 1/2 tsp salt! 1 cup blueberries Beat egg whites until stiff but not dry; fold into batter. Dredge blueberries in 1/2 cup of blended dry ingredients, then fold into batter. Fill greased or paper lined mufn cups 2/3 full. into dry! measuring cup. Level off & pour measured our onto a square of waxed paper. Add baking powder & salt to our and stir to blend. Set aside 1/2 cup of blended dry ingredients. Add remaining dry ingredients, alternately with milk, to creamed mixture.

Cream sugar,! shortening! and pat of butter.! Add yolks & mix! well. Spoon! unsifted our!
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Bake @ 400 degrees for 20 to 25 minutes. Yields about 1 1/2 dozen mufns.

Blueberry Muffins Extreme

1 tbsp baking powder 1/2 tsp salt! 1/2 tsp cinnamon! 1 cup skim milk 1 egg, beaten! 3 tbsp vegetable oil 1 cup blueberries 1 1/3 cups! all-purpose our! 1 cup Quaker Oats, uncooked, quick or old fashioned! 1/4 cup rmly packed brown sugar dry ingredients. Add milk, egg & oil. Stir just until moistened. Fold in blueberries.

Heat oven to 425. Spray 12 medium mufn cups with vegetable oil cooking spray or line with baking cups. Combine
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Fill prepared mufn cups 2/3 full. Bake @ 375 degrees for 25 to 30 minutes or until light golden brown. Makes 1 dozen mufns.

Cheese Muffins
1 3/4 cups our! 1 cup milk! 1 egg! 3 tbsp baking powder 1/2 cup sugar 1/2 tsp salt! 3 tbsp melted butter! 1/3 cup grated American cheese Bake @ 350 degrees about 20 minutes or so. Use toothpick test.

Sift our, baking soda & sugar. Stir in cheese. In another bowl, combine egg, salt, milk, & melted butter & beat well. Mix dry & wet ingredients together just until moist.

433

Chocolate Chip Muffins

1 egg 3/4 cup milk! 1/2 cup vegetable oil! 2 cups all-purpose our 1/3 cup packed brown sugar 3 tsp baking powder 1 tsp salt! 1 tsp vanilla! 2/3 cup semisweet chocolate chips * If using self-rising ower, omit baking powder & salt. Place custard cups on cookie sheet. Bake @ 375 degrees until golden brown: bake custard cups about 25 minutes & mufn cups about 20 minutes. Immediately remove from cups. Makes 4 jumbo, 8 to 12 medium mufns.

ORANGE-CHOCOLATE MUFFINS: Beat egg in large bowl; stir in milk & oil. Stir in remaining ingredients except chocolate chips just until our is moistened. Fold in chocolate chips. Fill custard cups 3/4 full. ! Stir in 2 tbsp grated orange peel with the milk.

434

Corn Muffins
1 cup milk! 2 tsp baking powder! 1/2 tsp baking soda 3 tbsp sugar 1 cup cornmeal 1 cup our! 2 eggs! 1 tsp vanilla

Mix together ingredients. Stir only until dry ingredients are moistened. Batter may be lumpy. Drop batter into cups. Bake @ 375 degrees until brown.

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Corn Muffins Supreme

1 1/2 cups our! 3 tsp baking powder 1/4 cup sugar! 3/4 cup cornmeal 2 eggs, beaten! 1 cup milk! 1/4 cup shortening

Sift dry ingredients. Mix wet ingredients & add to dry. Mix only to moisten. Bake @ 375 for 20 minutes until done. Use toothpick test.

436

Cranberry Muffins
Grease cups & heat oven to 400 degrees. In bowl mix our, baking powder, sugar, then stir in cranberries. In small bowl beat egg, add milk & oil, then add egg mixture to dry ingredients. Stir only until dry ingredients are moistened. Batter will be lumpy.! Drop batter into cups. Bake @ 350 degrees until light brown.

437

Cranberry Muffins Delight

2 cups our! 1 tbsp baking powder 3 tbsp sugar! 1 cup fresh or frozen cranberries 1 large egg! 1 cup milk! 1/4 cup vegetable oil Spoon batter into cups. Bake @ 350 degrees until brown.

Grease cups & heat oven to 400 degrees. In bowl mix our, baking powder, sugar & stir in cranberries. In small bowl beat egg, add milk & oil. Then add egg mixture to dry ingredients. Stir only until dry ingredients are moistened. Batter will be lumpy.

438

Cupcakes, Cheese Cake

FILLING: ! 1 cup sour cream 1/4 cup sugar! 1 tsp vanilla Slowly add eggs one at a time, then beat. Add sugar gradually. Add vanilla. Beat well. Batter will be thin.

DOUGH: ! Three 8 oz cream cheese pkgs! 5 eggs! 1 cup sugar! 1 tsp vanilla

Place papers into cupcake tins. Pour batter 3/4 full into cupcake tins. Bake @ 325 for 35 minutes. Allow to cool. Meantime make below lling.

FILLING:

Have cream cheeses at room temperature. Cream the cream cheeses.

See ingredients at top of recipe. Mix completely. Spoon into the cooked cup cake hole Top with strawberry preserves or any other kind.

439

Now put back in oven for 5 additional minutes @ 325 degrees. Cool in tins. When totally cool, refrigerate.

440

Cupcakes, Cream Cheese

First make the Cream Cheese Fillling below. Put aside. CUPCAKES: CREAM CHEESE FILLING: 1 cup sugar! 1 1/2 cups our! 1 tsp baking soda 1 tsp vanilla 1 tsp vinegar 1/4 cup cocoa 1 cup water 1/3 cup oil Mix and set aside.

8 oz cream cheese! 1 egg! 1/2 cup sugar chocolate chips to taste

441

Preheat over to @ 350 degrees.

Next mix together the cupcake ingredients below. Put into paper cupcake cups and drop a tsp of Cream Cheese Filling into the center of each cupcake. Use up the Cream Cheese Filling. Immediately bake @ 350 degrees for 30 minutes.

442

Easy Corn Cheese Muffins

1 cup unsifted all- purpose our! 2/3 cup yellow cornmeal 2 tsp baking powder 1 cup milk 1 large egg! 1 cup (4 oz) shredded cheddar or Swiss cheese! 1/2 teaspoon salt 2 tbsp sugar In a small bowl, beat milk & egg; stir into our mixture just until moistened. Gently fold in the cheese. combine our, cornmeal, sugar, baking powder & 1/2 tsp salt; mix well.

Spoon batter into prepared mufn cups, about 2/3 full. Bake @ 400 degrees for 20 minutes or until done.

Preheat oven to 350. Grease 12x 2 1/4 mufn-pan cups. In medium bowl

443

English Muffins
6 cups our! 2 pkg yeast 1 tbsp sugar 1 1/2 tsp salt 1/4 tsp baking soda 2 cups milk! 1/2 cup water Butter 2 baking pans and sprinkle with cornmeal. Place rounds of dough into baking pans. Bake @ 400 degrees for 25 minutes. Punch down, roll out, cut into mufnsized rounds and let rise again.

Dissolve yeast in 1/2 cup warm water. Set aside.

In a mixing bowl, sift our, sugar, salt & baking soda. Add milk and mix. Add yeast and mix well. Cover & let rise.

444

Fruitful Muffins
1/4 cup vegetable oil 1/4 cup rmly packed brown sugar! 1 egg white 1/2 cup raisins - OR - one of the following: chopped apricots, dates or prunes 1 cup oats, uncooked, (quick or old fashioned) 1 cup all-purpose our 1 tbsp baking powder 1/2 tsp cinnamon 1 cup skim milk 1/2 cup mashed ripe banana, about 1 large banana
445

Heat oven to 400 degrees. Line 12 medium mufn cups with paper cups. Combine oats, our, baking powder & cinnamon. Add combined remaining ingredients, mixing just until our is moistened.

Fill prepared mufn cups 2/3 full. Bake @ 375 degrees for 20 to 25 minutes or until golden brown. Makes one dozen mufns.

Magic Muffins
2 1/4 cups oat bran cereal 1/4 cup nuts! 1 tbsp baking powder! 1/4 cup raisins 1/4 cup brown sugar or honey or molasses 1 1/4 cups skim milk! 2 egg whites or 2 eggs 2 tbsp oil Line mufn pans with paper cups & ll with batter. Bake @ 425 degrees for 15 t 17 minutes. Makes 12 mufns.

Combine bran, nuts, raisins & baking powder. Stir in brown sugar or honey or molasses. One at a time, mix milk, eggs & oil together, then blend into bran mixture.

446

Muffins
4 cups our! 1 tsp baking soda! 2 cups brown sugar 1 cup nuts 1 cup margarine! 2 eggs, beaten! 1 tsp vanilla

Mix above ingredients like for pie dough. Bake in mufn tins @ 350 degrees for 30 minutes or until toothpick comes out cleanly from center.

447

Muffins or Cobbler
12 1/2 cups our! 3 1/2 tsp baking powder 1 cup milk 1/2 cup sugar 4 tbsp butter 1 egg

For cobbler, put down 1/2 of dough, then lling (of your choice), then place the rest of dough on top. Bake @ 400 degrees for 20 minutes or until done. Use toothpick test.

448

Muffins Supreme
3 tsp baking powder pinch baking soda 1/2 tsp salt! a cup milk 1 cup blueberries or other berries 1/2 cup margarine 1 1/8 cups sugar 2 eggs! 3 cups our 1 tsp vanilla Cream margarine & sugar. Add eggs, milk, vanilla & blueberries. Sift and mix, then add dry ingredients to margarine mixture. Add to blueberry mixture. Mix well.

Bake @ 350 degrees for 25 to 30 minutes. Brush melted butter onto tops of baked, warm mufns.

449

Oatmeal Muffins
2 cups our! 1/4 cup sugar! 1 cup or more cooked oatmeal! 1 cup milk! 2 tbsp oil! 1 jar jam sugar/cinnamon mixture 1 egg! 1 tsp vanilla! 5 tsp baking powder... or ...3 tsp baking powder 1 tsp baking soda Into each mufn cup put 1 tsp dough, 1 tsp jam, & another tsp dough on top. Sprinkle top with sugar & cinnamon. Bake until brown in a 375 degree oven.

Into warm cooked oatmeal, add oil & vanilla. Then add sugar, egg, milk , our and baking powder/baking soda, Mix by hand.

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Rhubarb Muffins
3/4 lb (2 cups) rhubarb 2 1/2 cups our! 1/2 cup nuts! 1 tsp baking powder 1 tsp baking soda 1/4 tsp nutmeg 1 cup brown sugar! 1 1/4 cups buttermilk 1/2 cup oil! 1 egg! 1 tsp vanilla Spoon into 18 greased cups. Bake @ 375 degrees for 20 minutes. In bowl mix our, nuts, baking powder, baking soda & nutmeg. In smaller bowl beat sugar, buttermilk, egg, oil & vanilla. Stir small bowl mixture into our mixture until just moistened. Fold rhubarb into batter.

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Sugarless Blueberry Muffins

1 cup fresh or frozen blueberries, lightly oured 1 3/4 cup our! 1/2 tsp salt! 1 tbsp baking powder! 1/4 tsp cinnamon! 1/4 tsp nutmeg 2 eggs! 1/4 cup oil! 3/4 cup orange juice, unsweetened! 1 tsp orange or lemon rind 1 tsp vanilla Heat oven to 400 degrees. Sift dry ingredients into bowl. Combine eggs, oil, vanilla, juice & rind. Add to dry sifted ingredients. Fold in blueberries. Mix only until moist. Bake @ 400 degrees for 20 minutes.

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Pies & Such

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Apricot Wonder Pie

2 1/2 tbsp tapioca, quick cooking kind 2 tbsp butter, soft 1 tbsp lemon juice! milk as needed 2 eight oz pkgs dried apricots & enough water to just cover! 1 1/2 cup sugar! 1/4 tsp nutmeg! 1/4 tsp cinnamon Combine sugar, butter, nutmeg, cinnamon, tapioca, lemon juice & mix well. Add apricots & reserved liquid, & mix well. Let stand 20 minutes.

Spoon apricot mixture into pastry lined 9 inch pie plate. Make criss-cross lattice for top. Brush top with milk & sprinkle with sugar. Bake @ 350 degrees for 50 minutes. Cool.

Place apricots in pan. Add enough water to just cover the apricots. Bring to boil & simmer until tender. Remove from heat. Drain, reserving 1 1/4 cup liquid. Cool.

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Blueberry Bake
Crush 1 box! Nabisco Wafers.! Line bottom of 10 x! 13 pan, saving 1/4 of! these crumbs for the! top. Cream together! 1/4 pound margarine! with 1 cup powdered! sugar. Beat well. Add 2! egg yolks, one at a! time, beating each egg! into mixture separately! for 1 minute. Beat 2 egg whites until stiff, then fold into the other yolk mixture. Then place this on top of the crumbs carefully by small spoonfuls, as mixture is too thick to spread. Put aside in refrg to chill.

After totally chilled, spread on top the contents of 1 can Lucky Leaf brand blueberry pie lling. Before serving whip 1/2 pint whipping cream. Spread on top of blueberries and sprinkle with the remainder of the crushed Nabisco Wafers.

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Boston Cream Pie

CRUST: ! 3 eggs! 1 cup sugar! 1 cup our! 1 tsp baking powder 2 tbsp milk 2 cups milk! 2 eggs! 1 cup sugar 1/2 cup our 1 tbsp butter 1 tbsp vanilla Mix above CRUST ingredients. Place into greased pie plate. Bake @ 375 degrees for 25 minutes. Cool & slice to make two layers

Beat eggs, sugar & our. Bring milk to boiling point. Slowly add milk to egg mixture, beating constantly. Cook until thick. Stir in butter & mix until melted. Add vanilla. Cool.

CUSTARD: When custard is cold, spread it between layers of cake. Top with whipped cream or powdered sugar or chocolate icing.
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Cranberry Apple Mincemeat

2 cups fresh cranberries, rinse & drain! 2 cups apples, diced very ne Milk 1 twenty-two oz can prepared mincemeat, about 2 cups! 1/4 cup sugar Put cranberries in large bowl. Mix in apple, mincemeat & sugar with the crushed cranberries. Place in a prepared pie shells. Add lattice tops to pies. Brush lattice dough with milk and sprinkle with sugar.

TWO PIES:

Bake @ 350 degrees until crust is light golden brown. Allow to cool.

Place! cranberries, 1! cup at a time,! into blender;! blend on! MEDIUM for 10 seconds or until most! cranberries are crushed, then remove & do the second cup. !
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PASTRY FOR TWO LATTICE PIE TOPS : 3 cups our! 1 1/2 tsp salt! 1 cup vegetable shortening, lard or Crisco, not margarine, butter nor oil.

Cranberry Raisin
3 cups raw whole cranberries 2 cups raisins 1 1/2 cups sugar 1 cup water! 2 tbsp tapioca

Combine cranberries, raisins, sugar, water & tapioca. Cook & stir for 10 minutes. Line the pie plate with 1/2 of pastry. Place lling in pie & top with remaining pastry. Cut slashes in center.

Bake @ 450 degrees for 10 minutes, then bake @ 350 degrees for 20 minutes.

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Egg Nog Pie

1 envelope Knox Gelatin 1/4 cup cool water! 4 eggs, separated! 1 cup sugar 1/2 cup hot water! 1 tsp nutmeg! 1 cup rum or 2 tbsps rum extract! 1/2 tsp salt

CUSTARD:

Beat yolks with 1/2 cup sugar & salt. Add hot water gradually. Cook in double boiler until custard consistency is reached. Soften gelatin in cool water, then add to hot mixture, stirring until
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dissolved. Cool. Add avoring & nutmeg.

EGG WHITES:

Beat egg whites with remaining sugar until stiff and dry. When custard above begins to thicken, add the beaten egg whites. Fold together & pour into baked pie crust. Cool for several hours.

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Impossible Pie
1/2 to 3/4 cup Bisquick 1/2 cup sugar 1/2 stick margarine! 2 cups milk! 1 cup coconut! 4 eggs! 1 tsp vanilla

Mix and put into a greased pie pan. Bake @ 350 degrees for 45 minutes.

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Lemon Delight Pie

1 lemon, juice & rind, but do not grate white part 1 cup sugar! 1 tbsp butter 2 tbsp our 3 egg yolks, beaten 3 egg whites, beaten! 1 cup milk

Mix lemon, sugar, our & butter together. Add milk. Add beaten egg yolks. Add beaten egg whites last. Stir & pour into unbaked crust.

Bake @ 400 degrees for 10 minutes, then at 350 degrees for 30 minutes. Cool.

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Lemon Sponge Pie

1/4 cup butter, melted! 1 cup sugar! 3 tbsp our 3 egg yolks, slightly beaten 1 lemon, both juice & grated peel! 3 egg whites, stify beaten 1 1/2 cups milk 1 tsp vanilla degrees for 8 minutes, then @ 325 degrees for 25 minutes, ...OR bake @ 400 degrees for 10 minutes and @ 350 degrees for 30 minutes.

Some folks drizzle a little limoncello liquor on top just before serving.

Blend rst 3 ingredients. Add egg yolks, lemon juice & peel, then add milk & vanilla. Fold in egg whites. Bake @ 450

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Molasses Whoopie Pies

3/4 cup sugar 2 eggs! 2/3 cup light molasses 1/2 cup milk 2 3/4 cups our! 1 tsp baking soda 1 1/4 tsp cinnamon 1/2 tsp ginger! 1 tsp vanilla! 1/2 cup margarine, softened

Add our & mix until well blended. Refrigerate for 1 hour.

Mix our and milk alternately, then baking soda & spices. Mix until well blended. Set aside. In bowl cream margarine & sugar, then add vanilla. Then add eggs & beat. Stir in molasses.
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Drop by tbsp onto greased cookie sheet, 2 inches apart. Bake @ 375 degrees for 10 minutes.

No Crust Pumpkin Pie

4 cups mashed pumpkin 3 eggs! 1/2 cup sugar 3/4 cup milk pumpkin pie spices

Beat together. Pour into greased pie pan & bake @ 350 degrees for 20 minutes or more.

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New England Pumpkin Pie

1 1/2 cups pumpkin! 1 cup brown sugar! 2 tbsp molasses! 1 tsp both cinnamon & ginger 4 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 3 eggs, beaten! 1 1/2 cups scalded milk or Half "n Half 2 oz heavy rum 1 pie crust minutes. Add lling to crust & bake @ 425 degrees for 45 minutes.

Brush a 9 inch pie pan with a little beaten egg & refrigerate for at least 10
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Old Fashioned Oatmeal Pie

9 inch unbaked pie shell whipped cream Preheat oven to 350 degrees. Whisk eggs in a large bowl. Add honey, brown sugar, melted butter and whisk until blended. Stir in oats, currants, coconut & nuts. FILLING: ! 2 large eggs! 3/4 cup honey! 1/2 cup packed brown sugar! 1/2 cup butter, melted! 3/4 cup quick cooking oats 3/4 cup sweetened akes or shredded coconut! 1/2 cup currants! 1/2 cup walnuts chopped Pour into pie shell. Bake @ 350 for 45 to 50 minutes until toothpick inserted in center comes out clean. Cool on oven rack before serving, garnish with real whipped cream.

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Peach Crumb Pie

1 pie crust, unbaked 4 cups sliced peaches 1 cup sugar! 3 tbsp tapioca! 2 tbsp lemon juice

Preheat oven to 425 degrees. Combine the rst 4 ingredients. Mix well & let stand at least 15 minutes. Pour mixture into shell. Bake 30 minutes. !

TOPPING:

Sprinkle topping over pie & continue baking 10 to 15 minutes longer until topping is lightly browned.

Combine sugar, our, cinnamon. Add butter & mix, then add egg yolk & mix well until creamy.

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Peach Pie
3/4 cup sugar 1/4 cup our! 1 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp salt 6 cups sliced peaches! 1 egg! 1 cup heavy cream 9 inch pie plate 1 tsp vanilla Mix together egg, heavy cream & vanilla, then pour over peaches.

Preheat oven to 425 degrees. In bowl combine sugar, our, cinnamon, nutmeg & salt. Add peaches, stirring until coated. Spoon the peaches into pie shell.
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Roll out pie dough for the covering the pie and place carefully on top. Bake 15 minutes @ 425 degrees, then reduce oven to 350 degrees & bake 30 minutes longer.

Pecan Pie, Delicious

3 large eggs! 1 cup dark or light corn syrup! 1 cup sugar! 2 tbsp melted butter! 1 tsp vanilla! dash salt! 1 cup very nely chopped pecans salt. Add 1 cup very nely chopped pecans. Pour mixture into unbaked pie shell. Bake @ 400 degrees for 15 minutes, then @ 350 degrees for 30 minutes. Garnish with whipped cream & serve warm.

Beat 3 large eggs lightly. Blend in 1 cup dark or light corn syrup, 1 cup sugar, 2 tbsp melted butter, 1 tsp vanilla & dash

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Pineapple Crunch Pie

3 eggs! 2/3 cup sugar! 1 cup rmly packed brown sugar! 2 tbsp butter, melted! 1 tsp vanilla 2/3 cup rolled oats! 2/3 cup aked coconut 1 cup raisins! 1 eight oz can of crushed pineapple

Beat eggs until thick & lemon colored. Gradually add sugars, beating well as you add. Blend in butter & vanilla. Stir in oats, coconut, raisins & undrained pineapple.

Pour into 9 inch pie plate. Bake @ 350 degrees for 50 minutes. Cool on wire rack of oven.

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Pumpkin Pie
1/8 tsp salt! 2/3 cup sugar! 2 tsp pumpkin pie spice 2 eggs, beaten 1 2/3 cup milk! 1 1/2 cup pumpkin, mashed 1 tsp vanilla

Preheat oven to 425 degrees. In bowl combine all ingredients. Mix well & put into pie shell. Bake at 350 degrees for 35 45 minutes.

Cool. Serve with topping of whipped cream & chopped nuts.

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Pumpkin Pie, Creamy

2 cups mashed pumpkin! 1 fourteen-oz can sweetened, condensed Eagle Brand milk, or similar 2 eggs 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg

TOPPING: ! whipped cream & nuts minutes at 425 degrees, then bake at 350 degrees for 35 minutes.

Preheat oven to 425 degrees. In bowl combine pumpkin, milk, eggs & spices. Mix well & put into pie shell. Bake 15
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Cool. Serve with topping of whipped cream & chopped nuts.

Pumpkin Ricotta
2 eggs! 1 cup ricotta! 1 can (2 cups) pumpkin 3/4 cup brown sugar 1 1/2 tsp pumpkin pie spice! 1 tsp vanilla 1 small 5 oz can evaporated milk.

In large bowl, mix all ingredients. Pour into pie shell & bake @ 375 degrees for 50 to 55 minutes. Makes 1 pie.

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Raisin Pie Superb

2 cups seedless raisins 2 cups water! 1/2 cup sugar! 3 tbsp our 1 tsp cinnamon! 1 tsp cloves! 2 eggs, lightly beaten 2 tbsp butter! 1 tsp grated lemon peel 3 tbsp lemon juice! 1 baked 9-inch pie shell 1 cup walnuts, cut up whipped cream! 1/2 tsp salt Simmer raisins in water for 10 minutes. In a bowl blend together sugar, our, salt, cinnamon, & cloves, then stir this into the hot raisins.

Cook, stirring constantly, until thickened. Stir a little of hot raisin mixture into lightly beaten eggs. Combine with remaining raisin mixture & cook over low heat for 1 minute longer. Remove from heat.

Now stir in butter, lemon peel & lemon juice. Turn into baked pie shell. Sprinkle top with walnuts. Cool. To serve, garnish with whipped cream.

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Rhubarb Custard Pie

2 cups rhubarb, diced 3 egg yolks! 1 cup sugar 4 tbsp our! 1 cup milk! 1 tsp vanilla 3 egg whites 6 tbsps sugar

Beat egg yolks, Add sugar, our, milk . Pour over rhubarb in pie pan. Bake @ 400 degrees for 10 minutes, then @ 350 degrees for 30 minutes. Beat egg whites with 6 tbsp sugar, then add vanilla. and blend. Put on top & bake @ 325 degrees for 15 minutes.
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Rhubarb Pie
4 cups rhubarb, diced 1 1/2 cups sugar 2 eggs, beaten 1/4 cup our

Mix all ingredients. Place into pie crust and bake @ 350 degrees until done.

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Rhubarb Pie #2
1 lb rhubarb (2 cups) 1 egg! 1 cup sugar 2 tbsp our 1 tsp vanilla 3/4 cup our! 1 stick margarine 1/2 cup brown sugar Sprinkle these crumbs over rhubarb & bake 10 minutes @ 400 degrees, then 35 minutes @ 350 degrees. our & vanilla. Mix. Fold in rhubarb. Spoon into pie crust. In small bowl, combine 3/4 cup our, 1/2 cup brown sugar & margarine. Mix until coarse crumbs form.

Beat egg until frothy. Add sugar, 2 tbsp

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Ricotta Pie
CRUST: ! 10 tbsp our! 1 egg! 3 tbsp sugar! 6 tbsp sweet butter ! Oil bottom of 10 spring form pan, 3 inches up sides. Mix ingredients to make dough. Roll out to 1/4 inch thick, then shape to t into a 10 inch circle. 1 3/4 lb ricotta! 1/4 lb cream cheese! 1/4 lb our! 1/2 tsp salt! 1 tsp vanilla 1/2 lemon rind! 5 eggs, beaten! 3/4 cup sugar! 1/2 cup candied citrus fruit, oured Bake crust on bottom of pan @ 300 degrees for 15 minutes. Add lling & bake until done in center.

FILLING:

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Sour Cream Raisin Pie

1 cup sugar! 1/2 tsp cinnamon 1/2 tsp cloves! 2 beaten eggs 1 cup raisins! 1 cup sour cream 2 tbsp vinegar

Mix all ingredients, stirring until sugar is melted. Pour into pie shell & bake @ 350 degrees for 30

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Wonderful Buttermilk Pie

unbaked pie shell 2/3 cup granulated sugar 2 tsp vanilla 3 tbsp our 3 egg yolks! 3 egg whites! 2 cups buttermilk 1/4 tsp salt! 1/4 cup butter, melted Preheat oven to 425 degrees. With a fork, blend sugar, our & salt. Stir in egg yolks, slightly beaten. Add vanilla, buttermilk & butter. Beat egg whites until stiff but not dry, slowly adding the yolks. Turn into the pie crust.

Bake @ 425 degrees for 10 minutes, then @ 325 degrees for 30 minutes or until knife inserted in center comes out clean. Cool.

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Puddings...

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Blueberry Pudding, Bakeless

1 cup sugar! 1 small can crushed pineapple! 1/2 lb graham crackers 1/2 cup butter 2 eggs! 1/2 cup chopped nuts 1 cup blueberries lifted out with foil and placed on a serving platter. Cream butter, sugar & eggs until light and uffy. Add pineapple, nuts and blueberries. Stir.

Be certain to have enough foil in pan so pudding can be

Now crush graham crackers. Alternate layers of crumbs & pudding mixture in a foil-lined 9x 5x 3 pan. Refrigerate 12 hours before serving.

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Fluffy Tapioca Pudding

3 tbsps minute tapioca 3 tbsps sugar! 1 egg yolk (save white) 2 tbsps sugar 1/8 tsp salt! 2 cups milk! 1 egg white 3/4 tsp vanilla Cook tapioca over medium heat until a full boil is reached, stirring constantly about 6 to 8 minutes. Gradually add to beaten egg white, stirring quickly just until blended. Stir in vanilla. Cool 20 minutes. Stir.

Serve warm or chilled. Garnish as desired. Makes ve 1/2 cup servings.

Mix tapioca, salt, 3 tbsps sugar, milk and yolk in pan. Let stand 5 minutes. Beat egg white until foamy; gradually beat in 2 tbsps sugar, beating to soft peaks. Set aside.

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Honey Noodle Pudding

8 oz noodles! 1 lb cottage cheese 1 cup yogurt! 1/2 cup raisins! 1 tsp vanilla! 1 cup milk 1 twenty oz drained crushed pineapple! 3 eggs, beaten! 2 tbsp honey 3 tbsp melted butter 1/2 tsp cinnamon Cook noodles 8 to 10 minutes. In bowl combine noodles with all other ingredients. Mix well. Pour into greased 13 x 9 Pan. Bake @ 350 degrees for 1 hour.

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Indian Pudding
3 cups milk 1/4 cup cornmeal! 1/4 cup sugar 1/2 tsp ginger 1/2 tsp cinnamon! 1/8 tsp baking soda! 1/4 cup dark In bowl combine sugar, salt, ginger, nutmeg, cinnamon & baking soda. Stir into the cornmeal. Stir in molasses & remaining 1 cup milk.

Pour into a buttered 1 quart casserole dish. Bake @ 350 degrees for 2 hours until set. Serve with whipped cream.

Heat 2 cups milk until bubbles form around edges. Stir in cornmeal. Cook 15 minutes. Preheat oven to 275 degrees.

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Noodle Pudding
12 oz wide noodles 4 eggs! 1 cup cottage cheese 3/4 cup sour cream 1/2 cup sugar 1 1/2 cups milk 1/2 cup raisins 1/4 cup butter 1 1/2 tsp vanilla ! 1 cup corn akes, crushed Cook noodles & drain. Combine eggs, cottage cheese, sour cream & sugar in a large bowl & stir until smooth. Add milk, raisins, butter, vanilla, & mix. Stir in noodles. Cover & refrigerate overnight.
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TOPPING:

2 tbsp butter, melted! 2 tsp sugar! 1 1/2 tsp cinnamon.

Noodle Pudding Delight

1/2 lb wide noodles 1 lb cottage cheese 6 eggs! 4 tbsp sour cream 2 cups milk 1 stick margarine 1 tsp vanilla pinch salt! 1/2 cup sugar Melt margarine & milk together. Meanwhile cook & drain noodles. Beat eggs, then add everything to the bowl with the eggs.

Put in an ungreased pan & sprinkle with cinnamon & sugar. Bake @ 350 degrees for 1 1/2 hours.

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Pumpkin Custard or Pudding

3 eggs, beaten 1/3 cup sugar! 1/3 cup brown sugar 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp ginger! 1 1/2 cups pumpkin puree! 1 1/2 cups evaporated milk! 1/2 cup pecans Combine ingredients, except nuts, in bowl. Mix well. Pour into buttered baking dish & sprinkle with nuts. Place baking dish into a second larger pan & pour boiling water into this larger pan half way up.

Bake @ 350 degrees for 1 hour. Keep boiling water relled as needed.

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Rhubarb Pudding
4 cups rhubarb 1/2 cup drained, crushed pineapple! 1 1/4 cups water 1 cup water 2 tbsp tapioca

In 2 quart saucepan, combine all ingredients. First let stand for 5 minutes, then cook about 5 minutes or until rhubarb is soft. Pour into pudding containers.

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Rice Pudding
2 cups rice! 2 cups water! 2 cans evaporated milk 1 1/4 cups sugar! 3 eggs, separated! 2 tsp vanilla! 1 tsp cinnamon Enjoy warm or from fridge. Maybe a little whipped cream on top????

Combine and cook. Then separate 3 eggs. Put yolks in and mix well. Add 2 tsp. vanilla, 1 tsp. cinnamon. Beat egg whites not too stiff and fold in. If you like, add raisins.

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Thanksgiving Indian Pudding

1 tbsp molasses 1/2 cup raisins 1/2 tsp vanilla 1/3 cup cornmeal 1/4 cup sugar! 1/2 tsp cinnamon! 3 cups milk, heated Pour into 4 cup baking dish and bake @ 350 degrees for 1 1/4 hours, stirring several times during baking.

Combine cornmeal, sugar , vanilla & cinnamon. Slowly add hot milk & stir until smooth. Mix molasses & raisins.Mix Again.

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CHAPTER 11

Punch & Such...

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Foamy Wedding Punch

1 cup lemon juice 2 quarts ginger ale 2 cups lemon soda 1 fth vodka 4 pints orange sherbet 2 pints lemon sherbet 24 ice cubes, solid

Place punch bowl in serving location so you will not need to move it after it is lled. Mix all ingredients in the punch bowl. Serve

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Brandy Slush
7 cups boiling water 1 cup sugar! 1 cup hot water 4 tea bags 1 twelve oz can frozen lemonade! 1 twelve oz can frozen orange juice! 1 bottle apricot brandy

Mix together 7 cups boiling water & 1 cup sugar. Steep the 4 tea bags in the 1 cup hot water, then add to the sugarwater.

Mix all the ingredients in a big plastic container & put into the freezer until needed. Serve with maraschino cherry

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Fruit Punch
2 cups pineapple juice 1/2 cup fresh lime juice 2 quarts ginger ale! 6 cups cranberry juice cocktail 20 ice cubes, solid

Place fruit bowl in serving location so it will not need to be moved once lled. Mix all ingredients, add ice & serve.

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Holiday Egg Nog

2 1/2 cups milk! 6 egg yolks! 6 egg whites, beaten stiff! 1 cup brandy, rye whisky or bourbon 1/3 cup rum! 2 cups whipped cream 2 big scoops ice cream To keep cold until served, add more ice cream. Add whipped cream just before serving. Yum.

Mix up just before needed in its serving location so it will not need to be moved once lled. In large bowl, beat egg yolks until lemon colored, then add sugar & beat. Add 2 1/2 cups milk and ice cream. Stir in liquor & rum. Fold in beaten egg whites.

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Lest We Forget...
I hope you enjoy #is cookbook. 'e recipes are delicious, but only part of #e s!ry.

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