BUTTERHORNS (3 DOZEN ROLLS)

1 cup milk scalded                                              1 cake fresh or 1 pkg granular yeast
1/2 cup margarine                                                 3 beaten eggs
1/2 cup sugar                                                       4-1/2 cups flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough.

Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise until at least double in bulk.

Divide dough in thirds. Roll each third on lightly floured surface, to a 9" circle.

Brush with melted fat. Cut each circle in 12 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light.

Bake in moderate hot oven (400 to 425*) 12 to 15 minutes or until lightly browned.

(Favorite Recipes of Edmonds)

LEMON CRUNCH CAKE

3/4 cup butter or margarine                                 1/2 tsp salt
1-1/2 cups sugar                                                   1 cup milk
3 eggs, well beaten                                               Juice and grated rind of 1 lemon
3 cups sifted cake flour                                        1 cup chopped pecans
3 tsp baking powder

Cream butter and sugar until fluffy. Add eggs, blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10" tube pan with butter and cover bottom with the chopped nuts. Pour in batter. Bake at 375* for 1 hr. and 15 minutes.

(Mary Meade's Country Cookbook)

BAKED RAISED OVEN DOUGHNUTS

In a large saucepan bring just to boiling point 1-1/2 cups milk. Remove from heat and stir in -

1/3 cup shortening                                                    2 tsp salt
1/4 cup sugar                                                            2 tsp nutmeg
                                1/4 tsp cinnamon (opt)
When lukewarm add -
                                4-3/4 cups sifted flour
                                2 large eggs, well beaten
                                2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.

Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.

Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)

Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.

Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.

Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.

As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.

Makes 2-1/2 to 3 dozen doughnuts.

(Ruralite Magazine)

NUT CUPCAKES

1/4 cup shortening                                                         1-1/2 tsp baking powder
1/2 cup brown sugar, packed                                         1/4 tsp salt
1 egg, separated                                                             1/3 cup milk
1 cup sifted cake flour                                                   1/2 tsp vanilla
                                          1/2 cup chopped walnuts

Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.

Makes 12. Dust with powdered sugar if desired.

LEMON TEA BREAD

2 cups sifted flour                                                  2 eggs
1-1/2 tsp baking powder                                        1/3 cup milk
1/4 tsp salt                                                              1/2 cup chopped walnuts
1/2 cup butter or margarine                                    2 tsp grated lemon peel
1 cup sugar
                                SYRUP: 1/4 cup lemon juice and 1/3 cup sugar

Lightly grease 2 foil loaf pans 7x3-1/2x2". Preheat oven to 350*

Sift flour, baking powder and salt and set aside.

In large bowl, at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.

At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.

Stir in nuts and lemon peel. Turn batter into prepared pas. Place on cookie sheet. Bake 45 minutes or until tested done.

Make syrup: In small saucepan combine lemon juice and sugar; cook, stirring, 1 minute or until syrupy. Pour evenly over bread as soon as they are removed from oven.

Let cool in pans 10 minutes. Remove to wire rack; let cool completely.

To store: wrap each loaf in foil, plastic film or freezer paper and seal, label and freeze.

Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours.

(McCall's)

DOUGHNUTS

4 cups flour                                                       3/4 cup sugar
1 tsp soda                                                          1/4 cups shortening
1 tsp salt                                                            3 eggs
1 tsp nutmeg                                                      1 cup sour milk
1/2 tsp cream of tartar                                       Granulated Sugar

Sift together flour, soda, salt, nutmeg and cram of tartar. In large mixer bowl, cream the 3/4 cup sugar and the shortening; beat in eggs. Add flour mixture alternately with sour milk, beating until just blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8" thick. Cut with floured doughnut cutter. Fry in deep fat (375*) until brown, about 2 to 3 minutes, turning once. Drain on paper towel. Roll in sugar. Makes 2 dozen doughnuts and holes.

*To make sour milk, add enough milk to 1 tbsp vinegar to make 1 cup.

(Better Homes and Gardens)

RAISED DOUGHNUTS

1 pkg active dry yeast                                                1/4 cup sugar
1/4 cup warm water                                                   1 tsp salt
3/4 cup milk, scalded                                                 2 eggs, well beaten
1/2 cup butter                                                             4 cups sifted flour

Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.

(Favorite Recipes - Casseroles)

MARSHMALLOWS (100)

1 envelope Knox sparkling gelatin
1-1/4 cups water
2 cups fine granulated sugar
Few grains salt
1 tsp vanilla

Soak the gelatin in half of the water for five minutes. Put remaining water and sugar in saucepan, bring to boiling and let boil until sirup will spin thread when dropped from tip of spoon. Add soaked gelatin and let stand until partially cooled; then ad salt and flavoring. Beat until mixture becomes white and thick. Pour into granite pans thickly dusted with powdered sugar, having mixture 1 inch in depth. Let stand in cool place until chilled. Turn onto board, cut in cubes and roll in powdered sugar. Nuts, chocolate, fruit juices in place of part of water, or chopped candied fruits may be added. Dates stuffed with this confection are delicious.

GRAHAM CRACKERS

Cut together 4 cups whole wheat flour and 1 cup of butter, then add 2 tsp baking powder, 1 egg, and 1/2 cup of honey (or 1/2 cup hot water and 1 up sugar).

Roll out the dough (to about 1/4" thick) on a floured board (unbleached white flour is good for this purpose). Then cut it into "cracker-sized" squares. Bake for 15 or 20 minutes in a 350* oven. Be careful, because they will brown-up fast.


(Mother Earth News)

DIXIE PECAN COOKIES

2 eggs                                                                     2 tsp baking powder
1/2 cup Wesson Buttery Flavor Oil                       1/2 tsp salt
1 cup dark brown sugar, firmly packed                  3/4 cup chopped pecans
2 cups sifted, all-purpose flour

Beat eggs well. Stir in oil, vanilla and sugar. Sift together flour, baking powder and salt; add to egg mixture. Stir in pecans. Drop by teaspoon 2 in apart on ungreased cookie sheet. Press each cookie flat with bottom of glass dipped in in cinnamon-sugar. Bake at 400*F. for 8 to 10 min. Remove immediately from sheet.

Make 3 dozen.

TOASTED SHORTBREAD TRIANGLES

Cream together 1/2 cup (1/4 lb) Butter and 2 tbsp powdered sugar until light and fluffy. Gradually add 1 cup flour (unsifted); beat until well-blended. Stir in 1 tsp vanilla and 1 cup finely chopped walnuts. Form into a roll about 1" in diameter then flatten sides to make a square log. Wrap and chill at least 1 hour or as long as overnight.

Cut in 1/2" slices, then cut each slice in half diagonally to form triangles. Arrange, slightly apart on ungreased cookie sheets and bake in a 300* oven until lightly browned - 40 to 45 minutes. Remove from pans and roll in powdered sugar to coat; let cool.

Makes 5 dozen cookies.  

CANDIED SWEET POTATOES (FREEZER)

For 6 cooked and peeled medium size sweet potatoes prepare the following syrup:

1 cup brown sugar, firmly packed
1/4 cup butter or margarine
1/4 cup water
1/2 tsp salt

Combine ingredients and cook 5 minutes. Cool. Cut potatoes lengthwise in halves and arrange in baking dish. Cover with cooled syrup. Sprinkle with chopped nuts if desired.

TO FREEZE: Wrap securely in freezer paper. Seal.
TO SERVE: Unwrap. Thaw and heat at 400* for 30 to 45 minutes. Baste once or twice.

(FRIGIDAIRE)

BISCUITS TO BAKE (Freezer)

Frozen-juice cans are just the right size for keeping ready-to-bake biscuits - particularly if the can itself was used to cut the rounds. Fill well-washed can with biscuits, using double-thickness of waxed paper between (so they will come apart easily). To close, take freezer wrapping over the top; to open, remove both ends.

So handy to have for meat pie or fruit cobbler topping - or to serve with honey, maple-flavored syrup or jam.

CANNED APPLE PIE FILLING

10 cups water                                                       3 tbsp lemon juice
4-1/2 cups sugar                                                   3 to 5 drops red food coloring (opt)
1 cup cornstarch                                                   7 quarts peeled, sliced apples
1/4 tsp nutmeg

Bring water to boil. Stir sugar, cornstarch, cinnamon and nutmeg into boiling water. Cook, stirring, until mixture thickens. Add lemon juice and coloring. Pack apples into clean jars to within 1" of top. Pour hot syrup over apples. Process in hot water bath for 20 minutes.

(Farm Wife Apple Cookbook)

30-MINUTE STRAWBERRY JAM (FREEZER)

1-3/4 prepared fruit (about 1 pt. fully ripe strawberries)
2 tbsp lemon juice
1 pouch Certo Fruit Pectin
4 cups (1-3/4 lbs) sugar

Use any containers 1 pint or smaller that have tight-fitting lids. Wash, scald and drain containers and lids. Stem and thoroughly crush strawberries, one layer at a time. Measure EXACTLY 1-3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain)

Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in refrigerator.

Makes about 5 cups of jam.

TOMATO SOUP (TO CAN)

3 gallons Chopped tomatoes                                  1-1/4 cups flour
14 stems celery                                                       1-1/2 cups sugar
14 sprigs parsley                                                     1 tsp pepper
12 bay leaves                                                          3 tbsp salt
8 medium onions                                                    1/4 lb butter
20 whole cloves (optional)

Cook tomatoes, onions, celery and parsley together. Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
Makes approximately 8 quarts.

(From: Mennonite Community Cookbook)

PLUM JAM

5 lbs (3 qts) red plums, pitted and cut into pieces
9 cups sugar

Cook plums with 1/2 cup water until soft, add sugar and cook, stirring frequently, until thickened, about 20 minutes. Seal with paraffin in hot jars.

Plums can be cooked without seeding and put through a food mill to remove seeds.

5 pints

(Mary Meade's Country Cookbook)

TOMATO CATCHUP

1 Peck ripe tomatoes                                           1 tbsp whole allspice
5 onions, sliced                                                    1 tbsp celery seed
1 small clove garlic                                              1 tsp cayenne
2 red peppers, seeded                                           2 in stick cinnamon
1-1/2 bay leaves                                                   1/2 cup sugar
1 tbsp salt                                                             2 cups vinegar

boil first 6 ingredients until soft. Strain through sieve. Add spice (tied in a cloth bag) and sugar to tomato mixture and boil rapidly, stirring occasionally, until thick or quantity is reduced one half. Removed spices, add vinegar and boil 10 minutes longer. Pour into sterile bottles and seal. Makes about 6 quarts.

CANNED TOMATO SOUP

1 crate tomatoes - wash,quarter and cook; then put through a sieve.
2 large or 4 small bunches celery
6 large onions

Cut up and cook well done, then put through a sieve. Combine all of above and when almost to boiling point, add -

1/2 cup butter
1 cup flour
3/4 cup sugar

This is combined into a smooth paste by adding warm water to make consistency to pour. After combining all of above add salt to taste. Bring to a good rolling boil and seal in very hot jars.

OLD-FASHIONED KETCHUP (USING BLENDER)

48 medium tomatoes (about 8 lbs)                            3 tbsp salt
2 sweet red peppers                                                    1-1/2 tsp allspice
2 sweet green peppers                                                3 tsp dry mustard
4 onions                                                                      1-1/2 tsp cloves
3 cups white vinegar                                                   1-1/2 tsp cinnamon
3 cups sugar                                                                 1/2 tsp hot red pepper

Quarter tomatoes; remove stem ends. Add peppers, seeded and cut into strips, and onions. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.

Add vinegar sugar and spices (tied loosely in thin muslin bag). Simmer, uncovered, in slow oven (325*) or in electric saucepan until volume is reduced one half. remove spices.

Seal immediately in hot, sterilized jars.

Makes 5 pints.

(Time Saving Country Cookbook)

TOMATO KETCHUP

1 peck (12-1/2 lbs) ripe tomatoes                             8 tbsp salt
2 medium sized onions                                             2 tbsp ground mustard
2 cups cider vinegar                                                   1 tbsp ground cloves
1/4 tsp red pepper                                                      4 tbsp ground allspice
1 tsp black pepper                                                      1-1/2 cups sugar

Slice onion and cook in small amount of water until soft. Wash and slice tomatoes and cook until tender. (Add no water, but crush tomatoes to start cooking.) Run onions and tomatoes thru sieve. Boil onions and tomatoes together until about one-half original quantity. Mix the vinegar, sugar and spices and add to tomato mixture. Cook until thick, being careful not to scorch. Pour while hot into sterilized jars and seal.


Author's Note: This is a very old family recipe that I have from the late 1800's.

LEMON MILK SHERBERT

3/4 cup lemon juice                                                   4 cups milk
1-1/2 cups sugar                                                        1/4 tsp salt
1 tbsp grated lemon rind

Combine lemon juice, sugar, rind; add very slowly to milk, stirring constantly until sugar dissolves. Add salt and more sugar if desired. Freeze in 2-qt crank freezer until difficult to turn - using 8 parts crushed ice to 1 part ice-cream salt. Makes about 1-1/2 quarts.

Note: This sherbert may curdle in making, but hen done it's nice and creamy.

BUTTER PECAN ICE CREAM

1 cup brown sugar, packed                                         1 tsp vanilla
1/2 cup water                                                               1 tsp sherry flavoring
2 eggs                                                                          1 cup whipping cream
2 tbsp butter or margarine                                           1/2 cup broken pecans
Few grains salt
1 cup milk

Combine sugar and water; boil 2 minutes. Beat eggs;add syrup; cook over hot water, stirring constantly, until slightly thick. Add butter or margarine and salt; cool. Add milk, vanilla and sherry flavoring. Whip cream slightly stiff; fold in. Toast nut meats; add.

Pour into freezing tray of refrigerator and freeze to mush. Place in chilled bowl. Beat smooth. Return to tray and freeze firm.

Serves 4 to 6.

(Pocket Cookbook)

CARAMEL ICE CREAM

2 eggs                                                                   1-1/2 cups heavy cream
1/2 cup sugar                                                        1/2 cup milk
1/8 tsp salt                                                             1 tsp lemon juice
1/4 cup Caramel Syrup*                                       3/4 tsp vanilla
                                   1/4 cup light corn syrup

In large bowl of mixer beat eggs, sugar and salt until thick and light colored. Beat in remaining ingredients until well-blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9x9 baking pan or 9x5x3 loaf pan. Freeze until firm, then cover air tight. Makes about 1 quart or 6 servings.

Note: Delicious as is or with a drizzle of caramel syrup.

*CARAMEL SYRUP

Heat 1 cup sugar in large heavy skillet over medium heat, stirring constantly, until sugar melts completely and turns rich amber.

Remove from heat, and while stirring, gradually add 1 cup boiling water. (Stand back, mixture will spatter.) Return to heat and simmer, stirring until sugar is again liquefied and syrup is smooth and reduce to 3/4 cup. Cool.

(Woman's Day)

ORANGE MILK SHERBERT

2 cups orange juice                                                1 tbsp grated orange rind
1/4 cup fresh, frozen or canned lemon juice          1-3/4 cups milk
1/2 cup granulated sugar                                         1/8 tsp salt

Combine first 4 ingredients; add very slowly to milk, stirring until sugar dissolves. Add salt. Freeze in 2-qt crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1-1/2 quart.

Note: This sherbert may curdle in the making, but when done it's nice and creamy.


Authors Note: This is a recipe we used as children, sitting on the "ice cream machine" while dad and the other men turned the handle.

STRAWBERRY SHERBERT

1 env. unflavored gelatin                                         1 cup fresh strawberry puree (1/2 pt. berries)
4 cups milk                                                               2 tbsp lemon juice
1-1/2 cups sugar
1/2 tsp salt

In small heavy saucepan, sprinkle gelatin over 1/2 cup milk; let stand 5 minutes to soften.

In medium bowl, combine remaining milk, the sugar, salt and strawberry puree. Stir until sugar is dissolved. Add lemon juice.

Heat gelatin mixture over low heat, stirring constantly until gelatin is dissolved. Remove from heat; slowly stir into mixture in bowl.

Turn into 9x9x1-3/4" square pan. Freeze until frozen 1" from edge. Turn into chilled bowl; with electric mixer or rotary beater, beat mixture quickly until smooth but not melted. Return to pan. Freeze several hours or until firm.

To serve: spoon into sherbert glasses. Return to freezer until ready to serve.

8 servings

(McCall's)

APPLE SOUFFLE

6 average size applies peeled, cored and sliced
1 cup apple juice or apple cider
1/2 cup raisins
1 cup ground walnuts
1/2 tsp cinnamon
4 egg whites

Preheat oven to 325*. Cook apples in apple juice until tender. Add raisins, nuts and cinnamon.

Beat egg whites until stiff and fold into apple mixture. Pour mixture into a buttered souffle dish and bake in preheated oven for 25-30 minutes, until souffle is set.

4 servings.

BANANA SPONGE PUDDING

1 cup mashed bananas                                           1/2 cup confectioners sugar
1/2 tsp gelatin                                                         3 tbsp lemon juice
4 tbsp cold water                                                    1 egg white
1/4 cup boiling water

Soak gelatin in cold water and then add boiling water to dissolve. Add sugar to banana pulp, then add lemon juice and gelatin. Beat egg white until stiff and add to mixture. Chill in mold and serve with chopped nuts on top.

(Old time Meatless Recipes)

CARAMEL DUMPLINGS (DMc)

Melt 1/2 cup white sugar in a large skillet. Add 2-1/2 cups boiling water. When sugar is dissolved, add 1 cup sugar, 1 tsp vanilla, 1 tbsp butter, and pinch of salt.

Make batter of:

1/2 cup sugar                                                                      1 tsp baking powder
1/2 cup milk                                                                        Flour
1 tbsp butter                                                                        1 cup nut meats

Drop by spoonfuls into the hot liquid and bake 15 minutes in hot oven. Remove the dumplings from liquid until ready to serve. Serve with the sauce. Whipped cream my also be used.



Authors Note:

nut meat

noun

1. the kernel of a nut, typically edible.

BEEF PORCUPINES

1 lb ground beef                                                        1/8 tsp pepper
1 cup raw rice                                                            1 medium onion, diced
3/4 tsp salt                                                                 1 can condensed tomato soup

Combine beef, rice, salt, pepper and onion. Form into 1-1/2" balls; place in baking dish. Add tomato soup; cover. Bake at 350* for 1 hour or until rice is tender.

6 servings.

(Favorite Recipes - Casseroles)

FRICASSEE OF BEEF

Select a 2-1/2 lb. round steak cut about 2" thick. Cut into pieces large enough for individual servings or leave in one large piece. Brown the meat in a little fat. Remove meat and make gravy by browning 6 tbsp flour in 3 tbsp fat and adding 2 cups hot milk. Stir until smooth and rather thick. Put the meat in the gravy (gravy should cover meat) and bake in a moderate oven 325* about 2-1/2 hours or until meat is tender. The meat should be covered the first hour, then cover can be removed for the rest of the cooking period. Remove meat to a platter, add a little milk and stir until gravy is smooth.

YAKAMISH (JAPANESE STYLE)

1/4 cup chopped onion                                               Salt
4 tbsp butter or margarine                                          Pepper
1 lb sirloin steak, 1" thick cut in very thin strips       1-1/2 cups shredded raw carrots
                                                                                    Soy Sauce

In a skillet, cook onion in 2 tbsp of the butter or margarine till tender. Remove from skillet. Put remaining butte and half the meat in skillet; season lightly with salt and pepper. Brown quickly. Remove meat; repeat with remaining meat. Stir in cooked onions, carrots and rice; toss till heated through. 

Pass soy sauce. 

Makes 4 to 5 servings. 

Authors Note: We lived in Japan for 3 year. This could have come from our Japanese maid. 

COUNTRY FRIED STEAK

1-1/2 lbs round steak, 1/2" thick
1/4 cup flour
1-1/2 tsp salt
1/4 tsp pepper
Bacon drippings, for frying
2 cups milk

Pound flour and seasonings into steak and fry in about 2 tbsp very hot drippings until brown on each side.

Transfer to a hot platter and make gravy from drippings and milk.

You'll probably need to add a little more flour to the skillet - 1 to 2 tbsp before adding the mi and stirring a smooth gravy. Taste for seasonings. You may need a little more salt.

(Mary Meade's Country Cookbook)

DINNER-IN-A-DISH

5 tbsp fat                                                     1/4 tsp pepper
1 medium onion, chopped                           2 eggs, well beaten
2 green peppers, sliced                                2 cups canned corn
1 lb hamburger                                             4 medium tomatoes, sliced
1-1/2 tsp salt                                                 1/2 cup dried bread crumbs

Melt 4 tbsp fat in a skillet and saute onion and peppers for 3 minutes. Add meat and seasonings. Remove from heat. Stir n eggs and mix well. Place 1 cup of corn in a baking dish, then half the meat mixture, then a layer of sliced tomatoes. Repeat: cover with crumbs. Dot with remaining fat. Bake in a moderate oven (350*) 35 to 45 minutes.

Serves 4

OLD FASHIONED BANANA PUDDING

3/4 cup brown sugar                                           1 tsp vanilla
1/4 cup flour                                                        2 tbsp butter
2 cups milk                                                          Bananas
2 eggs, beaten                                                      1/2 cup chopped peanuts

Combine sugar and flour; gradually stir in milk.

Cook over medium heat, stirring constantly until mixture boils. Cook 2 minutes more.

Stir small amount of pudding into beaten eggs. return to hot mixture; continue cooking for several minutes while stirring.

Remove from heat; add vanilla, butter, bananas (either sliced or diced - amount to taste) and peanuts.

Pour into glass bowl or into sherbert glasses.

Chill. To serve, top with whipped cream if desired.

(Farm Wife News)

EGGPLANT CASSEROLE

1 medium eggplant                                              2 eggs, beaten
1 tsp salt                                                               1 tsp chopped onion
1 cup soft bread crumbs                                       1/4 tsp sage (opt)
1/4 cup melted butter                                            Salt and pepper to taste
                                                                              (hand written underneath - sugar)

Peel eggplant; cut into 1/4" slices. Boil in salted water until tender; drain. Mash; add bread crumbs, butter, eggs, onion, sage, salt and pepper. Place in casserole. Bake 350* for 30 minutes or until brown.

6 servings.

(Favorite Recipes - Vegetables)

FEATHER PUDDING (KBT)

2 cups flour                                                          1 tbsp butter
1 cup sugar                                                           1 tsp cream tartar
1 cup sweet milk                                                   1/2 tsp soda
1 egg

Mix in usual way and bake in loaf pan. When ready to serve, slice and serve with sauce.

SAUCE

1 cup white sugar
Butter size of an egg
Enough water to moisten sugar
Season with lemon juices.

STUFFED MEAT ROLLS

1 lb ground beef                                                  2 tbsp chopped onion
1 tsp salt                                                               1 tbsp bacon fat
Pepper                                                                  1/2 cup fin, dry bread crumbs
1 tbsp chopped onion                                           Gravy
1/4 cup water

Combine meat, seasonings, 1 tbsp onion, and water; mix thoroughly. Divide meat in 3 large or 6 individual portions. Shape each into a square. For the stuffing; cook 2 tbsp onion in bacon fat until soft and yellow. Add bread crumbs; mix well; season. Place a spoonful of stuffing on each meat square. Roll; seal ends. Brown in small amount of hot fat. Arrange in shallow baking dish. Blend 2-1/2 tbsp flour with fat in skillet. Gradually add 1-1/2 cups milk, stirring constantly until thick. Season. Pour over meat. Bake in moderate oven (350*) for 30 minutes.

Serves 4 to 6.

BRAISED POT ROAST

2 tbsp flour                                                            2 tbsp fat or oil
2 tsp salt                                                                 1 medium onion, sliced
1/4 tsp pepper                                                         3 peppercorns (whole peppers)
3 to 4 lbs beef roast, cut 2" thick (blade or arm roast)
1 small bay leaf                                                      1 cup water

Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch over over surface heat. Brown meat well on one side; add onion pepper and bay leaf. Turn meat and brown other side. Place meat on flat, low rack. Add water cover and cook slowly 2 hours. Add water as needed to keep 1/2 to 1" in pan. Makes 6 to 8 servings.

(Farm Journal Country Cookbook)

Author Note; This is another recipe my parents did back when we were kids.

SPANISH STEAK

2-1/2 lbs chuck steak - 1" thick                                      1/4 cup water
1/2 cup chopped onion                                                    1 tsp salt
1/2 cup chopped green pepper                                         1/4 tsp pepper
1/2 tbsp Wesson Oil                                                         1 Bay leaf
                                       2 8-oz cans Hunts Tomato Sauce

In large skillet, saute onion and green pepper in hot Wesson Oil until tender; push to side. Add meat and brown on both sides. Pour off excess fat. Add water, seasonings and Tomato Sauce. Cover and simmer for 2 hrs or until meat is tender. Makes 4 to 5 servings.




Authors Note: This is a recipe my mother made when we were younger. It was one of my parents favorites.

FLUFFY WAFFLE

2 cups flour                                                                 2 egg yolks, beaten
3 tsp baking powder                                                    2 cups milk
1/2 tsp salt                                                                    1 cup melted shortening
                                          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:

Bacon waffles - Sprinkle finely cut up bacon over batter after poured on iron.

Ham waffles - Add finely chopped ham to batter before folding in egg whites.

Apple waffles - Add a cup of chopped apples, a tablespoon of blended cinnamon and sugar to batter before folding in egg whites.

Nut waffles - Add a cup of crushed nuts to batter before folding in egg whites.

Southern Buttermilk waffles - Use only 1 egg and substitute buttermilk for milk.

(Uncle John's Original Bread Book)

BASIC PANCAKES (7-UP)

1 cup sifted flour
1-1/2 tsp balking powder
1 tsp sugar
1/2 tsp salt
3 tbsp salt oil
1 egg
1 bottle (7 oz) 7-UP

Sift dry ingredients into a bowl. Add oil, egg and 7-up. Stir until fairly smooth. Pour or spoon batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once.

Makes about 10 5" pancakes.

DAY-BEFORE FRENCH TOAST

6 slices Italian or French Bread, 3/4" thick                    1/4 tsp salt
4 eggs                                                                               1 tsp vanilla
1 cup milk                                                                        3 tbsp butter or margarine
3 tbsp granulated sugar                                                    Confectioners' sugar

Arrange bread in single layer in 9x9" baking dish. In small bowl, with rotary beater, beat eggs, milk, granulated sugar, salt and vanilla until blended. Pour over bread; turn slices to coat evenly.

Refrigerate, covered, overnight.

In hot butter, in skillet, saute bread until golden - 4 or 5 min. on each side. Sprinkle with confectioners' sugar and serve with syrup or preserves.

4 servings

Next morning they look like this.

BUCKWHEAT CAKES

1 quart milk                                                         1/4 cup lukewarm water
2 tsp salt                                                               1 cup buttermilk
3/4 tsp soda                                                          5 cups buckwheat flour
                                       1 yeast cake

Scald milk and cool to lukewarm; add yeast cake softened in the water, salt and flour to make a rather thick batter. Beat well and let rise overnight. In the morning, add the soda dissolved in the buttermilk. Bake on a hot, greased griddle and serve with butter and syrup.

(Good Housekeeping)

FLUFFY WAFFLES

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

WHEAT GERM WAFFLES

1-3/4 cups flour                                                           2/3 cup wheat germ
3 tbsp sugar                                                                 2 cups milk
2 tsp baking powder                                                    1/3 cup salad oil
3/4 tsp salt                                                                   2 eggs, separated

Sift flour, sugar, baking powder and salt. Add wheat germ and stir to mix. Combine milk, salad oil and egg egg yolks. Beat. Add to flour mixture; beat until smooth. Beat egg whites stiff, but not dry. Fold into batter. Bake in preheated waffle iron.

Makes 5 waffles.

(Stone-Buhr)

RICE WAFFLES

1 cup sifted flour                                                        1 cup milk
3 tsp baking powder                                                   4 tsp shortening, melted
1/2 tsp salt                                                                  1 cup cold cooed rice
2 eggs separated

Sift flour, baking powder and salt together. Combine beaten egg yolks and milk and add to dry ingredients, beating until smooth. Add melted shortening and rice, and stir. Fold in stiffly beaten egg whites and bake in hot waffle iron. Makes 6 waffles.

SWEET POTATO WAFFLES

This is a way to use leftover mashed sweet potatoes. For every two tablespoonful of potatoes, add two cups of milk, 1 tbsp oil and 1 tbsp of honey and 4 tbsp of wholewheat flour. To this add 1 well beaten egg. Bake in waffle iron and serve with honey.

OATMEAL PANCAKES

(Using leftover oatmeal or cornmeal)

1-1/2 cups whole milk                                                1/2 cup vegetable oil

2 cups cooked oatmeal or cornmeal                            2 eggs

1/3 cup whole wheat flour                                           2 tbsp whole milk solids

Heat ilk and pour over cold oatmeal or cornmeal; add oil. Let cool, then ad beaten eggs. Blend in other ingredients, mix thoroughly and bake. Makes about 12 pancakes. 

RICE GRIDDLE CAKES

1 cup cold cooked rice, 1/2 tsp salt, 1/4 cup sugar, 1-1/2 cup skimmed milk, 2 tbsp melted drippings, 1 well beaten egg, 2-1/2 cups flour into which has been sifted 2 tsp baking powder. Beat well and bake on very hot griddle.

APPLESAUCE PANCAKE SUPPER

2 cups Bisquick baking mix
2 eggs
1 cup applesauce
1/2 cups milk
1 tsp cinnamon
1 tsp lemon juice

Beat all ingredients with hand beater until smooth. Pour scant 1/4 cup batter onto hot griddle. Bake until golden brown, turn and bake other side. Serve with hot frankfurters or sausages.

4 servings.

(Better Homes and Gardens)

WHOLE WHEAT GRIDDLE CAKES

1 egg, well beaten                                           1 tsp baking powder
1-1/3 cup milk                                                 3 tbsp sugar
1 cup white flour                                             1/2 tsp salt
1/2 cups whole wheat flour                              1 tbsp melted shortening

Combine and sift dry ingredients. Add egg, milk and shortening.

(G. E. Roaster Cookbook)

BEAD CRUMB GRIDDLE CAKES (2)

2 cups bread crumbs                                               1/2 tsp. salt
2 cups hot milk                                                        2 eggs
1 tbsp shortening                                                     2 tsp baking powder
1 tbsp sugar                                                             1 cup flour

Soak bread crumbs overnight or until soft. Stir until smooth. Add melted fat, sugar and salt and egg yolks beaten light. Add flour and baking powder which have been sifted together. Fold in the stiffly beaten egg whites. Bake on a hot griddle until brown.

Makes about 18 cakes.

BREAD CRUMB GRIDDLE CAKES

1-1/2 cups dry bread crumbs                           1/2 cup sifted flour
1-1/2 cups scalded milk                                   1/2 tsp salt
2 tbsp shortening                                              4 tsp baking powder
2 eggs beaten

Soak crumbs in milk and melted shortening until soft. Add eggs and dry ingredients sifted together. Bake on hot, greased griddle. The cakes are very tender and should be turned carefully. Makes 20 cakes.

ZUCCHINI CREOLE

4 cups diced zucchini                                                   2 tbsp butter
1 cup water                                                                   1/4 tsp garlic powder
1/4 cup catsup                                                               Salt & pepper to taste

Place all ingredients in saucepan; bring to a boil. Reduce he and simmer for 30 minutes or until tender.

4 Servings

(Favorite Recipes - Vegetables)

ZUCCHINI PATTIES

Take finely shredded zucchini, place in clean cloth and squeeze until most of liquid is released. Then stir in a mix of oil, garlic, and grated cheese. Form patties and quickly fry on hot griddle, They come off crispy and bitey - never soggy. Good with sausage.

Cucumbers shredded and squeezed the same way, then steamed with butter, are served with tarragon leaf herb an lemon juice, Very delicious served with fish, veal and lamb.

(Nicholas Garden Nursery Catalog)

ZUCCHINI CAKES

2 cups coarsely shredded unpeeled zucchini (yellow summer squash or cucumbers may be use)
1/4 cup shredded onion
Vegetable oil
1 egg, beaten
2/3 cup pancake mix
1/2 tsp. salt
1/8 tsp black pepper
1/3 cup milk

Mix all ingredients together and drop b tbsp. onto an oiled hot griddle. Cook over slow heat until brown on both sides. Serve at once.

4 servings

SCANDINAVIAN-STYLE ZUCCHINI SLICES

3/4 cup sliced zucchini
1 green onion, sliced
1-1/2 tsp oil
1-1/2 tsp lemon juice
1-1/2 tsp vinegar
1/4 tsp sugar
Bash dill wed

In bowl, combine zucchini and green onion. Blend together oil, lemon juice, vinegar, sugar and dill. Pour over vegetables; toss lightly.

Zucchini should marinate an hour or more before serving. Makes 2 servings.

ZUCCHINI CASSEROLE

4 large zucchini squash
1/2 cup flour
1 tsp. salt
2 eggs, slightly beaten
1/4 cup drippings, or oil
2 cups canned tomatoes
1/2 tsp. salt
2 cloves garlic (minced)
2 tsp chopped parsley
1/2 cup grated sharp cheese

Cut squash in half and then into thin lengthwise slices. Dip into seasoned flour and then eggs. Saute in drippings until brown on both sides. Cook the tomatoes, salt, garlic and parley together for 10 minutes. Place half of squash into casserole, then half of cheese, and half of sauce. Repeat, finiing with cheese. Bake at 350* for 30 minutes.

(Mary Meade's Country Cookbook)

PLAIN GRIDDLE CAKES

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk (scant)
1 egg
1 tsp. melted butter

Sift the dry ingredients. Beat the egg; add the milk, and stir it in gradually to make a smooth batter; add melted butter or oil. If not thin enough, add a little more milk. Fill automatic dispenser. Cook on greased griddle. When the cakes are full of bubbles, turn and brown the other side. Wipe griddle with a greased cloth after each baking.

FRIED SQUASH PATTIES

(using surplus summer squash)

Cut squash in half, scoop out and discard the seeds. Peel away outer skin, then coarse grate inner flesh. To each quart of grated squash, add 3 eggs, 2 tbsp. flour, 1 tsp. baking powder, salt, pepper, and a dash of summer savory. Fry like hotcakes on griddle, and serve topped with melted cheese and 2 slices of crisp fried bacon. 

(Nichols Garden Nursery Catalog)

BUTTERSCOTCH BARS

1/2 cp (1 stick) butter or margarine

2 cps brown sugar, packed

2 cps sifted all-purpose flour

1/4 tsp. salt

2 eggs unbeaten

2 tsp. baking powder

1 tsp. vanilla 

1 cp (3 1/2 oz can) flaked or shredded coconut

In a 3-qt. saucepan melt butter over low heat; stir in brown sugar. Slowly heat until bubbly, 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"x1x 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"

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 over 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. 

BEEFSTEAK PIE WITH POTATO CRUST

1-1/2 lbs. round steak                                                 1 cup cold mashed potatoes

Salt                                                                              1/2 cup shortening

2 cups sifted flour                                                        Milik

3 tsp. baking powder

Cut the steak into strips an inch wide, and brown in hot fat in frying pan. Cover with boiling water and let simmer until tender. Add salt and pepper to season and put meat into a baking dish.  Make a slightly thickened gravy out of the drippings and pour over the meat. 

Sift together three times, the flour, salt and baking powder; add the potatoes and work in the shortening. Add the milk and mix to the soft dough. Handling very lightly, roll to fit the top of the baking dish. Cut two slits in the mile of the crust and bake about 25 minutes at 400 degrees.