English Muffins (2 Loaves)

5 1/2 - 6 cups flour
2 pkg's active dry yeast
1 tbsp sugar
1-2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal

Measure by spooning flour lighly into cup, combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120*-130* F) add to dry mixture, beat well. Stir in enough flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2" pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover let rise in warm place for 45 mins. Bake at 400* oven for 25 mins. Remove from pan immediately & cool. Toast.

Quick Corn Relish

2 cans (12 oz each) whole kernel corn (or use fresh)
1/3 cup diced onion                                                     2 tbsp vegetable oil
2/3 cup diced green pepper                                         1/4 cup sugar
2/3 diced pimento                                                        2 tsp dry mustard
1/2 cup white vinegar                                                  1/2 tsp salt
1/2 tsp pepper


Drain liquid from corn, reserve 1/2 cup. Combine corn with onion, green pepper and pimento in large bowl.

Combine the reserved corn liquid, vinegar, oil, sugar, dry mustard, salt and pepper in small saucepan. Bring to boiling; pour over vegetables.

Cover with plastic wrap. Refrigerate overnight, stirring occasionally. Makes 5 cups.

(Family Circle)

Coconut Milk

Line a small bowl with cheesecloth. Pour in 2 cups unsweetened flaked coconut. Add 2 cups boiling water and let stand 30 minutes.

Gather ends of cheesecloth and squeeze liquid into bowl. There should be about 2 cups.

You can reserve the coconut for another recipe.

("What's Good to Eat" by Pam Liljenquist)

Soup Snaps

1 cup flour                                                                         2 tbsp shortening
1 cup corn meal                                                                 2/3 cup milk
1/4 tsp salt

Sift flour; measure; sift corn meal; measure. Sift flour, cornmeal, and salt together. Cut in shortening; add milk, stirring only until all flour is dampened. Roll out as thin as possible on lightly floured board; cut in rounds about 1-1/2: in diameter or in thin strips. Bake on well-greased cookie sheet 15 minutes, or until browned and very crisp, in moderate oven (400*). Remove immediately to rack; cool; and store. Makes 5 dozen snaps.

Creamy Green Pea Soup

2 cups dried green peas                                                1/4 tsp white pepper
2 tbsp butter                                                                  1 tbsp parsley
2 tbsp onion                                                                  1 tsp thyme
2 tbsp flour                                                                   Dash of paprika
1 tbsp salt                                                                      1 cup bread croutons

Wash and soak the peas for 24 hours; drain; add 3 quarts of boiling water, and simmer for at least 4 hours, or until tender. Mash through a strainer, and return to the heat. Put the butter, or drippings, into a pan; add the finely cut onion, and fry until it is tender; remove and add the flour; stir until smooth, and then add to the strained peas; add the sal, pepper, parsley, thyme and paprika. Serve with bread croutons.

Cream of Chicken Soup

4 tbsp butter or margarine                                         1/2 cup shredded cooked chicken
4 tbsp flour                                                                Salt and pepper
3 cups chicken broth                                                  Chopped Chives
1 cup milk or light cream

Melt butter in top of double boiler over direct heat, then stir in flour. Add chicken broth and milk, and cook over boiling water while stirring until smooth and thickened. Add chicken and stir until blended. Add salt and pepper to tast. Serve in soup bowls topped with a garnish of chopped chives. Serves 5 or 6.

(Good Housekeeping Cookbook)

Cream Of Lima Bean Soup

1 cup dried lima beans                                                  1 tsp salt
6 cups cold water                                                           Pepper
1 diced small onion                                                       1 pint bottled milk or 1 cup evaporated milk
1 diced stalk of celery                                                       diluted with 1 cup water
Bit of bay leaf                                                                1 tbsp butter

Wash the beans and soak overnight. Add the water, and the seasonings, cover, and cook slowly. Rub the beans through the sieve. Thin the bean puree with the milk and add the butter. Heat thoroughly. When in the dish ready to serve, sprinkle with paprika or a bit of minced parsley to give a dash of color.

To Freeze Pies (Unbaked)

Fruit, chiffon, mince and pumpkin pies freeze well. 

Custard and cream pies do not. 

Make pies in their regular pan or in paper pans designed for freezing. Either way you can bake the pies right in their containers. 

To keep fresh peaches or apples from turning brown in pie, sprinkle with lemon juice after peeling (1 tsp to the pie), or with 1/2 tsp ascorbic acid instead of the lemon juice. 

There is no need to thaw loosely packed frozen fruits before putting them in pie. Juices make crust soggy. 

Don't cut vent holes in the top crust of fruit pies before freezing. 

For chiffon pies, use crumb crust or bake regular pastry before filling. 

Seal in moisture-proof celophane or plastic. 

It's best to use frozen pies within 4 months. 

Bake two-crusters, without thawing, in a hot oven (400*) 1 hour. Cut two vents in top crust before baking. Bake 1 crust pies at 450*, 10 mins, then 350*, 40 minutes. 

Pie Crust (Frozen) Continued

You can have pie crust on hand if you freeze several sheets of pastry. Roll out in the usual way. Stack sheets on a cookie sheet or large piece of cardboard, separating the layers with a double thickness of waxed paper. Cover with saran or aluminum foil or slip into a plastic bag. The cookie sheet will take up very little room along the side of your freezer. Sheets of pastry are easily removed as needed for quick pies or tarts. Let thaw for 15 minutes before shaping to pan. 

For individual tarts pastry may be cut into squares before freezing. 

Creamy Broccoli Noodles

2 Cans creamy mushroom/chicken soup 

Cooked noodles

1/2 sack frozen broccoli

1 cup grated cheese

Heat soup, pour over noodles. Mix in broccoli & cheese. Sprinkle some cheese over top. 15 mins in Microwave or 25 mins in 350* oven. 

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