BROWN-AND-SERVE SALLY LUNN ROLLS (FREEZER)

 1 envelope active dry yeast                            1/2 cup butter or margarine softened and cut into pieces
 3/4 cup warm water                                        3 eggs, beaten (room temp)
1/4 cup sugar                                                   5 to 6 cups flour
2 tsp salt
3/4 cup warm milk

MAKE AHEAD: In large warm bowl sprinkle yeast in water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute. 

Beat in enough additional four (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour). 

Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).

Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger. 

Cool in pans 25 minutes. Remove to wire racks and cool thoroughly. 

Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning.)

Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 400* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls. 

(Family Circle)    

GRANDMA'S BREAD

2 pkg. active dry yeast                                                   1 tsp salt
1/4 cup warm water                                                        2 eggs
2 cups milk, scalded                                                       1 cup light raisins (opt)
1/2 cup sugar                                                                  6 1/2 cups sifted Stone-Buhr flour

Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisins. add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic. 

Place dough in a greased bowl; grease top and cover; let rise until doubled in bulk. 

Punch down and shape into 2 loaves. Place in 9x5 loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves. 

SOFT SANDWICH BUNS

Heat 2 cups milk to boiling
Pour into bowl containing:
1/4 cup margarine or oil
1/2 cup sugar
1/2 Tbsp salt

Combine: 
1/2 cup warm water
2 Tbsp yeast
1/4 tsp Sugar

Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then  add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour. 

After this has been added, begin to mix with hands, depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour. 

Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375* for about 20 minutes or until brown. Bush with margarine or oil. 

No idea where this came from. 

CINNAMON SUGAR SWIRL BREAD

 3 to 3 1/2 cups flour                                                 1/2 tsp salt
1/4 cup C & H sugar                                                  1/2 cup milk
1 pkg active dry yeast                                                1/4 cup water
                                                                                    1/4 cup (1/2 stick) butter or margarine
                                                                                    1 egg

FILLING

1 Tbsp melted butter
2 Tbsp C&H sugar
1/2 tsp cinnamon or to taste

Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and butter until lukewarm. Butter will not be melted. Add to flour mixture and beat 1 minute. Add 1 cup additional flour and egg; beat 2 minutes. With spoon stir in 1 cup flour until batter holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes. 

Punch dough down and roll into rectangle 8x15". Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350* oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf. 

No information on this card. 

2-4-24

I decided to make this since I love to make bread. 

I didn't read the card very well, and made it like a regular bread in the mixing bowl with the bread attachment. It worked out great. But I should have done the 1 cup flour and not 3 cups flour when I started. It was easy to make and actually grew in the oven. 

I THOUGHT I put the seam down in the pan, but apparently it was on the side. I did have the cinnamon and sugar run out - I always add more cinnamon and sugar. I love warm bread too, and I think I should have been patient and let it cool. The bread knife I used didn't "play nice." It was really good and I do recommend this bread recipe. 

BREAD

 Old yeast bread recipes call for scalded milk because milk was not pasteurized when these recipes were developed. The modern way to make yeast breads is also faster. 

Simply stir the dry yeast into 1 to 2 cups of flour; heat the milk and other liquids to very warm (120* to 130*) then add the hot liquids to the four-yeast mixture, using high speed on the electric mixer. 

To compete the dough, mix in the eggs and other ingredients then add enough flour to make a soft dough. Knead; let rise,  Bake as usual. 

This was typed exactly as it was written. No clue why it doesn't say what ingredients are liquid, or how many eggs are "eggs." As a bread baker myself, it's different than what I'm used to. 

CRUSTY BREAD

 3 cups self-rising flour
2 tsp sugar
12 oz beer

Stir and put in pan - makes 1 loaf 

350* - 50 minutes

No information on who's this is. 

FRONTIER SCALLOPED POTATOES

 These have a baked potato flavor. Thoroughly scrub and rinse potatoes so you can eat the skins. You will find that the skins add interest to the appearance of the dish and are in the credit column of good nutrition. 

Turn on oven at slow (300*F). Grease a 1 1/2 quart casserole. Scrub potatoes vigorously and rinse well, cut away ends and any bruises or flaws; slice very thin; 4 medium size potatoes. 

Melt in saucepan: 2 Tbsp butter or margarine
Add, stirring until combined: 3 Tbsp. all purpose flour, 1 1/2 tsp salt, 1/8 tsp pepper

Gradually add, stirring constantly:
2 1/2 cups milk

Continue cooking about 5 minutes, or until thick, stirring constantly. Combine sliced potatoes and sauce; pour into casserole, cover.  Bake 1 to 1 1/4 hours. Uncover and continue baking 20 to 30 minutes, or until potatoes are done and top is browned. Serves 6

No name or information on where this came from. 

BUTTERSCOTCH BARS

1/2 c (1 stick) butter or margarine
2 cups brown sugar, packed
2 cups sifted all-purpose flour, 
1/4 tsp salt
2 eggs unbeaten
2 tsp baking powder
1 tsp vanilla
1 cup (3 1/2 oz can) flaked or shredded coconut

In a 3-qt saucepan melt butter over low heat, stirring occasionally. Cool. In the meantime, sift together flour, salt and baking powder; set aside. To cooled mixture, add eggs one at a time, beating well after each addition. Stir in vanilla, sifted dry ingredients and coconut; mix thoroughly. Spread in shallow, greased 15x10" pan. Bake at 350* for 25 to 30 minutes. Cool in pan and cut into bars while slightly warm. 

Makes 60 bars, 2 1/2 x 1"

FLUFFY WAFFLES

 3 tsp baking powder
1/2 tsp salt
2 cups flour (or a blend)
2 egg yolks, beaten
2 cups milk
1 cup shortening, melted
2 egg whites, beaten

Blend dry ingredients. Combine egg yolks, milk and melted fat and stir into dry ingredients. Fold in egg whites. Fill waffle iron and bake until steam no longer appears. 

Variations: Finely cut up bacon on batter before baking or finely chopped up ham in batter before adding egg whites 

(Uncle John's Original Bread Book)

CORN FRITTERS (2)

 1 can corn
1 1/2 cps flour
2 tsp baking powder
2 tsp salt
1/2 tsp paprika
2 eggs

Drain corn and add flour, baking powder, salt, paprika and beaten egg yolks. Fold in the stiffly beaten egg whites and fry in hot lard. Serve with Towle's Log Cabin Syrup. 

This is a Towle's Log Cabin Syrup recipe with the "-Remember the Can" sign. 

CORN FRITTERS

2 cups corn kernels, cut off the cob
1 tsp salt
1/2 tsp. sugar
2 Tbsp flour
1/8 tsp pepper 
2 eggs, lightly beaten
Shortening 1 for frying (preferably butter)

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown. 

Serve with syrup or molasses if desired. 

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

 

TWO-WAY EGGPLANT

Basic Recipe:

Heat 2 Tbsp oil in large kettle or Dutch oven; sauté 2 cups chopped onion and 1 cup celery until soft. 

Pare 2 medium sized egg plants (1 lb. each); cut into 1/2" cubes. Add to pan with 3 (8 oz) cans tomato sauce. Bring to boiling; lower heat and simmer, covered, 15 minutes, stirring several times. Makes 8 cups. 

To serve as a MAIN DISH VEGETABLE, continue simmering basic recipe, covered, 30 minutes until the eggplant is very tender. Stir in 1/2 tsp salt. 

To serve as a COLD VEGETABLE SALAD continue simmering basic recipe, covered 30 minutes. Stir in 1/2 tsp salt. Refrigerate in a covered container. Serve at room temperature on a bed of crisp, lettuce. 

(Family Circle)

SWEET POTATO PUFF

 6 Servings - 2/3 c each

2 c mashed sweet potatoes

3/4 c hot milk

3 tbsp Butter or margarine

1/4 tsp salt

1/4 tsp allspice

1 tbsp grated orange rind

2 eggs

To the sweet potatoes add the milk, fat, salt and allspice and orange rind. Mix well. Separate eggs. Beat the egg yolks and add to sweet potato mixture. Beat egg whites until stiff and fold the potato mixture into the whites. Place in a baking dish and bake at 250* for 45 minutes. 

(Garden Way)

SOUTHERN YAM PUDDING (BLENDER)

 3 c diced, peeled raw sweet potatoes or yams
1 1/2 c milk
1 c sugar
1 egg
1 1/2 Tbsp butter or margarine 
1 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice

Chop all ingredients 220 seconds. Pour into greased 1 1/2 quart casserole. Bake at 250* 1 hour to 1 hour and 10 minutes, stirring once or twice during baking. Makes 6 servings. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

SWEET POTATO PUDDING

 1 1/2 c mashed sweet potatoes
2 c scalded milk
Sprinkle of mace and cinnamon
1 egg
1 tsp honey

Grease a baking dish, combine all ingredients and pour into dish. Bake until brown and set in a 350* oven for about a half hour. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

BREAD - Tip

To tighten the dough so it won't be difficult to knead without getting your fingers sticky and using lots of flour: after mixing turn dough onto lightly floured canvas or board: cover with the mixing bowl. Let stand 10 minutes. You'll be amazed at the results. The dough will be easy to handle and you'll have better bread and rolls.  

MEXICAN MEAT PIE

 6 slices bacon
1 # ground beef
1 cp whole kernel corn
1/4 c finely chopped green pepper
1/4 c fine chopped onion
1/4 c corn meal
1/2 tsp oregano
1 1/2 tsp chili powder (or more)
1 tsp salt
1/8 tsp pepper
8 oz can tomato sauce
1 egg
1/4 c milk
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 1/2 c grated cheese

Oven 425*

Fry bacon, break into pieces. Brown beef, drain, stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 tsp salt, pepper and tomato sauce. Prepare crust (below). Place meat mixture in pie shell. Bake at 425* for 25 mins. Combine egg, milk, 1/2 tsp salt, mustard, Worcestershire sauce and cheese. Spread on top then top with bacon pieces. Bake 5 mins or until cheese melts. Let stand 10 mins before serving.  

Pie Crust

1 c flour
1/3 c firm bacon drippings
2 Tbsp corn meal
3 to 4 Tbsp water

Mix same as regular pie shell roll out 1/2 inch make rim. 

Enjoy eating. 

Not sure where this recipe came from.

PORK CHOPS AND SPUDS

Use grater with the big holes to grate potatoes for scalloping; it's much faster than slicing. Put over scalloped potatoes in a 9x9" pan. Put a can of condensed cream of chicken/mushroom soup slightly diluted with 1/3 can of milk over the potatoes. Lay Pork chops on top of potatoes and put casserole in 350* oven, uncovered. Turn chops over in 1/2 hour and salt and pepper them. Bake one hour, all told. 

This was a recipe of my mothers. She was a cook who put a "dash of this" and "a dash of that" in her cooking. She could make soup look like a chief's soup - without a recipe.