OUICK LASAONA
1 lb. Rlcotta or collagc chooac % tap. orogano
1?r c. gratod Mozzarella choege r/c tsp. peppor
2 eggs 32 oz. lar spaghettl sauce
1 pkg.lrozen chopped splnach, 9 strips lasagna (uncooked)
thawed and drained 1 c. cold water
ln a large bowl, mix cheese, 1 cup grated cheese, eggs, spinach, and spices.
Grease 9x13 inch pan. Spread some sauce on bottom. Arrange 3 strips of noodles
over sauce. Spread Ye cheese mixture over noodles. Spread some sauce, then 3
strips of noodles, then rest of cheese mixture, some more sauce, and ending with 3
strips of noodles. Add rest of sauce. Sprinkle lz cup grated cheese over top. Pour 1
cup cold water around edges (carefully). Cover tightly with foil; bake t hour and 15
minutes at 350". Can be trozen.
Tami Winter
OUICK LASAGNA
1 lb. Ricotta or cottage cheese 3A tsp. oregano
1% c. grated Mozzarella cheese l/a tsp. pepper
2 eggs 32 oz. jar spaghetti sauce
1 pkg. frozen chopped spinach, 9 strips lasagna noodles (uncooked)
thawed and drained 1 c. cold water
'l
ln large bowl, mix cheese, cup grated cheese, eggs, spinach, and spices.
Grease 9x13 inch pan. Spread some sauce on bottom. Arrange 3 strips of noodles
over the sauce. Spread half the cheese mixture over the noodles, some sauce, 3
strips of noodles, the rest of the cheese, some more sauce, ending with 3 strips of
noodles and the rest of the sauce. Sprinkle with % cup of grated cheese. Pour 1 cup
of water carefully around the edges. Cover tightly with foil and bake at 350' for 1
hour and 15 minutes' Freezes nicely'
Tamara winter
CHILIS RELLENOS
Vz lb. yellow cheese 1 small onion, minced
6 green chili peppers (either frcsh 1 c. solid pack tomatoes
or canned) 1 c. chicken or beef broth
2 eggs, separated 1 tsp. marjoram
2 Tbsp. flour 1 tsp. salt
1 Tbsp. f,at or oil 1 tsp. pepper
1 clove garlic
Cut cheese into 6 pieces about 1 inch wide, 2 inches long, and 1lz inch thick.
Wrap a green peeled chili pepper around each piece of cheese. Separate the eggs.
Beat whites until stiff, then fold in the yolks and flour which have been beaten to-
gether. Drop the cheese stuifed peppers into the egg mixture, 1 at a time; take out
with a spoon and put in hot skillet with little oil. Fry until golden brown on both sides.
The peppers may be prepared a day ahead and heated in the sauce just before
serving.
To make sauce, fry the onion and garlic in oil. Strain tomatoes through a sieve
into the fried ingredients. Add 1 cup broth. When boiling, add marjoram, salt, and
35
,*tt Kafar I
poppor. When roacly to ssrvo, put the stutled poppora lnto bolllng oaucc long enouglr
to ltsat tlrrough'
I
CHILE RELLENO CASSEROLE
2 (7 oz.l cans Ortega green chiles 3 Tbsp. flour
% lb. Jack cheese, coarsely grated % tsp. salt
% lb. sharp cheese, coarsely grated 1 large can evaporated mllk I
4 eggs, beaten slightly 1 (7 oz.l can salsa
Grease a 9x9 or 8x12 inch Pyrex baking dish. Line bottom and sides with split
chile peppers, drained. Put Jack cheese over peppers, then layer of Cheddar cheese.
Add the eggs with rest of ingredients. Pour over cheese. Bake 40 minutes in pre-
heated oven (350"). Remove from oven and pour the can of salsa and return to oven
10 minutes. Remove and let stand 10 minutes before serving.
June Hunsaker
VEAL WITH MARSALA OR SCALOPPINE ALLA MARSAI-A
1 lb. thin flattened veal cutlets % lemon fiuice)
Ya lb. butter th c. Marsala wine or s$reet sherry
% c. olive oil 3ft c. sliced cooked mushrooms
% c. flour 1 Tbsp. minced large leaf parsley
1 clove garlic (ltalian)
3/c c. chicken stock (canned broth
willdo)
Cut veal into 3 inch pieces and lightly flour. Heat skillet; melt butter and olive
oil. Add garlic. (Remove before it browns.) Brown cutlets; add chicken stock, Marsala,
and juice of Yz lemon. Add mushrooms and minced parsley. Season to taste with salt
and pepper. Cover; simmer over low flame about 15 to 20 minutes, or until the meat
is tender. Bon Appetit!!
Suggestion: Serve with side dish of Fettucine Alfredo.
Anne Noble
.
HOLUPKE STUFFED CABBAGE
1 large head cabbage % lb. ground beef
1 c. rice % lb. ground pork
1 medium onion Salt and pepper to taste
5 slices bacon, fried Garlic powder to taste
Cook rice partially; fry bacon. Add chopped onion; cook until onions are soft.
Add crumbled bacon and fried onions to beef and pork; season and mix.
Core cabbage and simmer until cabbage welts. Remove leaves for stuffing.
Line baking dish with sauerkraut.
To form Holupke, place spoonful of meat-rice mixture on each cabbage leaf.
Fold sides towards center and roll up loosely. Place in pan in layers. Add 2 cups
tomato juice or sauce. Cover pan and bake at 350' for t hour.
Mary Atton
36
SPIDINE - STUFFED VEAL
Uso vsal cutlets, thinly sllced.
Mixturo:
Gntod cheese Celery, chopped
Tbmato Julce or tomato sauce Parsley
Bacon, cut up flne Garlic powder
Onlons, chopped Pepper
Coating:
Egg Bread crumbs
Fry bacon. Separately from bacon, fry onion and celery. ln a bowl, make a
mixture of grated cheese, tomato juice, bacon, onion, celery parsley, and garlic
powder.
Put veal cutlets flat on counter. ln the center of each cutlet, put some of the
mixture. Roll veal around mixture and hold together with small skewer. lf you have no
skewer, wooden toothpicks will do. I then put them on my 8 inch skewers. Dip meat
in beaten egg and then bread crumbs. Bake until veal is done.
Jean Dragone
VEAL PICCOTA
% lb. veal cutlets (% inch thick) 1 lemon
1 Tbsp. butter 4 Tbsp. white dry wine
1 Tbsp. olive oil Salt and white pepper to taste
3 Tbsp. flour
Heat oil and butter in skillet. Brown floured cutlets. After browning, add Yz
squeezed lemon in pan over cutlets. After cooking (about 5 minutes), add wine and
raise flame for a few minutes. Add lemon slices to dish when serving.
Frank lannone
EASY PIZ.A RUSTICA
2 lb. Ricotta cheese 1 onion, sauteed
1 lb. Mozzarella cheese, shredded 1 lb. ltalian sausage meat, sauteed
4 eggs and browned
Beat Ricotta and eggs together. Add sauteed onion. Drain sausage meat and
add to cheeses. Put into greased pan or pie dish. Bake at 350" for 45 to 50 minutes.
Rosalie Acampora
JAMAICAN MEAT PATTIES
2 Tbsp. vegetable oil Salt and pepper
1 lb. lean minced beef 1 whole fresh red pepper, minced
1 medium onion, finely chopped % tsp. thyme
1 clove garlic, crushed 2 eggs, slightly beaten
1z lb. tomatoes, peeled, seeded, 1 egg white, beaten till foamy
and chopped Flaky l%stry (recipe follows)
37
llenl oll lrr lnrgo sklllct and cook bocl, broaklng lt up wllh n lork, untll lt brournr.
Add onton nnd g;nrllc; cook untll onlon ls londor. Add tomntoos, sull, poppor, poppors, I
and lhymo, stirring lor 5 minutos longor. The mixture should be quito dry, Romovo
lrom heat and stir in 2 boaten eggs. Return to heat and cook 2 lo 3 mirrutos longor,
Cool to room tomperature.
Roll out pastry Ve inch thick and cut into 5 inch circles. Place 2 or 3 tablospoons I
of meat mixture on one side of each circle and fold over into a crescent. Seal the
edges by pinching with fingers or crimping with a fork. Brush with beaten egg white
and prick tops to let seam escape. Bake on ungreased cookie sheet in a 425" ov€n I
for 20 to 30 minutes, or until lightly browned. Makes about 12 patties.
Serve for lunch with a salad or vegetable or as a snack.
For cocktail patties, put 1 teaspoon of mixture on a2 inch circle and bake 15 t
to 20 minutes.
Flaky Pastry for Jamaican Meat Patties:
8 oz. plain flour 3 oz. lard t
% tsp. salt Cold urater
3 oz. unsalted butter
Sift flour and salt together. Divide butter and lard into 4 equal parts. Rub 1 part t
each of butter and lard into the flour; add enough water to make an elastic dough.
Roll out dough onto a floured board into a strip about 8 inches wide. Cut one
part each of the remaining butter and lard into small pieces and dot ?o of the pastry I
with it. Dredge lightly with flour. Fold section of pastry without fat over the middle third
of pastry strip. Fold first portion over to form a square. Press open edges lightly to-
gether with a rolling pin to prevent air from escaping and turn over so that an open t
end faces you. Roll pastry into a strip as before and repeat process until remaining
fat is used. Wrap pastry in wax paper and refrigerate at least an hour before using.
I
Marion T Byer
MEAT LOAF
2 lb. ground round chop meat th c. rararm water I
2 eggs 1 pkg. onion soup mix
1% c. bread crumbs 2 strips bacon, cut (optional)
3ic c. ketchup 1 (8 oz.) can toliato sauce
Mix all ingredients well and bake in 350' oven for t hour. Makes 8 servings.
Jean Dragone J
SORRENTO PIE
1 lb. chopped beef 1 c. tomatoes
1 large onion, chopped 2 Tbsp. pepperoni (optional)
% c. rice 1 piece garlic (optional) {
lz lb. Mozarella % tsp. basil I
Saute onions and remove when done. Saute chopped meat in the same pan
and add tomatoes, cooked onions, basil, and garlic. About 10 to 15 minutes, cook
J
rice with spices basil, oregano, salt, pepper, and other spices to your own taste. Put
I
38
TFF--
rloa ln bultored pan (plc plrtc), Placr choppcd mcat mlxluro on top and put Mozza-
- rclla rlrlpa on top, Bako nbout t0 to 15 mlnutss a|325". Sit down"andi{orlrl"rro"o
f
I
I 2 pkg. crcscent rolls ANGELA'S CASSEROLE
8 oz. Mozarella cheese
1 can tomato paste
Vr rmall onlon, chopped
Salt and pepper to taste
1 lb. chopped sirloln
I 8 oz. Rlcotta cheese
Set oven to 350'. Saute meat till brown with onion. Add tomato paste and cook
together 5 minutes. Grease a pan big enough to have 1 package of crescent rolls;
t lay flat, Spread the roll top with Mozzarella, chopped meat mixture, and Ricotta.
Cover with crescent rolls. Seal top together. Brush with egg yolk. Bake until golden
brown about 30 minutes. Serve with salad and string beans.
A nice dessert would be apple pie ala mode. Good for lunch or dinner.
Angela Publiese
BEEF PORCUPINES
1 lb. ground beef % tsp. pepper
Y2 c. raw rice 2 Tbsp. oil
% c. chopped onion 2 (8 oz.l cans tomato sauce
1 tsp. salt 1 c. rarater
Mix beef, rice, onions, and seasonings. Form into small balls. Fry in hot oil,
turning frequently till light brown, but not crusty on all sides. Add tomato sauce and
water; mix well. Cover and simmer about 45 minutes. Serves 4.
Rose Chiappetta
OVEN BEEF STEW
2 lb. lean steur beef 1 c. apple juice, divided
6 to I large carrots, cut into pieces Onion, thinly sliced
5 to 6 medium potatoes, cut into 1 bay leaf
quarters 1 pkg. frozen peas
1 (1O% oz.) can tomato soup
Grease large casserole dish. Put into it beef, carrots, potatoes, tomato soup,
onion, and lz cup apple juice. Mix lightly. Place bay leaf on top. Cover and bake in
275" oven for 4 hours. Remove from oven and stir. Add peas (frozen - do not thaw)
and remaining 1/z cup apple juice. Add a little water if necessary. Cook for 50 to 60
minutes longer. Remove bay leaf. Serves 6 (or more, depending on amount of carrots
and potatoes).
Barbara Weiss
39
OVEN BEEF BURGUNDY I
2 lb. chuck or round stew bcel 2 tap. ealt
1 Tbap. Kltchen Bouquet t/r top, marloram, crurhcd
Yz c. cneaffi of rlce (cereal) r/a tsp. thyme, cruahed
4 carrots 1 c. burgundy or dry wlne I
2 c. sliced onlons 2 (3 oz.l cans B ln B mushroom
1 clove garlic, minced cn)wns (lncludlng broth)
Trim excess fat from meat and cut into 1% inch cubes. Place in a 2Ye quart I
casserole and toss gently with the Kitchen Bouquet until well coated. (Note: You do
not have to brown meat in this recipe.) Mix in cream of rice, carrots, and all remaining
ingredients. Mix gently. Cover and bake in preheated 325" oven until meat and vege'
ta6les are tender, aboul2Iz hours. Stir every 30 minutes. Serve with rice or noodles. I
Serves 6 to 8.
This recipe holds well in a warm oven and is even great cooked the day belore.
Makes a great buffet supper dish.
Emily Green I
BRISKET CARBONNADE t
3 to 4 lb. beef brisket Salt to taste
3 medium onions, sliced 1 clove minced garlic
1 (12 oz.l can beer (1Iz c.l 1 bay leaf
1 Tbsp. brovnn sugar % tsp. crushed thyme t
2 tsp. instant beef bouillon granules % c. flour
Ya tsp. cracked PePPer
Turn oven to 350". Trim excess fat from meat; season with salt and pepper. t
Place in baking pan and cover with onion slices. Reserve lz cup beer. Combine re-
maining beer with brown sugar, beef bouillon, garlic, bay leaf, and thyme. Pour over
meat. Cover with foil. Bake 3 to 31/z hours until tender. Remove meat to platter. lGep
warm. Skim fut from juices and remove bay leaf. ln a saucepan, cook juices down to I
2 cups. Combine reserved beer and flour. Stir into pan juices. Cook and stir until
thick. Serve over sliced meat.
I
Carol Huck
BARBECUED BRISKET
1 (2 to 3 lb.) fresh beef brisket, 2 medium onions, chopped I
trimmed of fat 1 tsp. oregano
1 c. catsup % tsp. garlic salt
2 Tbsp. firmly packed brown sugar % c. Worcestershire sauce
1 Tbsp. vinegar % tsp. thyme I
Microwave Method: Place brisket in a large glass or microwave casserole.
Combine remaining ingredients in a 4 cup glass measure and mix well. Pour % of
mixture over brisket. Cover and microwave on HIGH 15 minutes. Reduce energy to I
507. and microwave 45 minutes. Turn meat over; add remaining sauce and continue
cooking another 45 minutes at 5O"/. energy. Let stand 15 minutes before carving
diagonally into very thin slices. Serve with sauce and juices in casserole.
Ed Wennisem I
40
I
I I lb. ground bccl, ground turkey, or 1 onlon, mlnced
SI-OPPY JOES
ground chlcken
I 1 Tbop. vlnegar 2 Tbsp. sugar
y2 c. catsup
I Tbrp. prepared mustard
3 Tbsp. chili sauce
Brown meat. Add remaining ingredients and simmer about % hour. Eat on
I hamburger rolls. Carol Huck
I 2 lb. chuck HUNGARIAN GOULASH
2 or 3 Tbsp. Hungarian paprika
% c. butter
Beef or chicken broth
I 6 or 8 medium onions, sliced 2 c. sour cream
Cook meat and onions; sprinkle with a little flour. Add enough broth to cover
meat. Cover tightly and simmer until meat is tender. Stir in cream. (Reheat; do not
I boil.) Makes 6 servings. Verna C. Gilmore
May make % recipe.
I CAULIFLOWER CASSEROLE
(Recipe lrom the 3O's)
I 1 onion 1 c. tomato soup
1 clove garlic
% c. water
1 green pepper
1 tsp. Worcestershire sauce
4 Tbsp. shortening or oil
I 1 lb. chuck, chopped, or turkey Cooked cauliflower
1 tsp. papril€
7e tsp. pepper
Elbor macaroni, cooked (lz c. or a
112 tsp. salt
little more)
I Grated cheese
Chop onion, garlic, and green pepper. Saute in oil until golden brown. Add
meat or turkey; add seasoning. Stir and saute 5 minutes. Mix soup and water. Add to
meat mixture; stir well. Put half of meat in baking dish. Sprinkle with cheese and
I layer with meat mixture, then macaroni, cheese, and meat mixture. Top with cauli-
flower. Bake, covered, 25 minutes in a 325" oven. Remove cover and cook 10 minutes
longer.
I SAUERBRATEN Audrey Rink
I 1% c. vinegar 4 bay leaves
Marinade:
3 sliced onions
Vz c. red wine
I 2 Tbsp. sugar 12 clores
1 c. ralater
1 tsp. mustard seed
12 peppercorns
I 41
Olhor lltg;rodlonts: t
4 lb. nound or rump roart r/r lrp. popporcorna
I Tbsp. flour Vz tsp. muetard eoed
172 tsp. salt and pepper 6 whole cloves
Vr c. fat 6 glngersnaps t
1 sliced onion
Four days before serving, combine first 9 ingredients in a large bowl. Set bssl
pepper. Coat meat with seasoned flour. Brown in fat on all sides in a Dutch oven. I
in mixture and let stand in refrigerator. Turn each day. At end of marinating period,
remove meat and dry on paper towel. Combine 2 tablespoons flour with salt and
Strain marinade and add to the meat with 1 sliced onion, % teaspoon peppsr'
corns, % teaspoon mustard seed, and 6 whole cloves. Cover and simmer 3V2 & 4 ol
Slice meat beforehand if desired and pass with gravy or slice anO aOO to gratr ,l
hours until tender. Remove meat to hot platter. Strain liquid. Place remaining flour
and gingersnaps in Dutch oven. Slowly add strained liquid, stirring until thickendd.
Serves 8 to 10.
Emily Green
I
MOM'S SAUERBRATEN
Use a 5 to 6 pound bottom round roast.
Marinade: t
3 c. vinegar 2 tsp. salt
3 c. r,vater 1 to 2 Tbsp. sugar
5 to 6 bay leaves 1O gingersnaps
2 to 3 cloves 4 large sliced onions t
'10 peppercorns
Marinade roast in a glass or stainless steel bowl (covered) in refrigerator for 3
to 4 days. TUrn meat once a day. Remove from marinade and dry well. ln deep heavy I
pot, sear meat in hot oil. Add marinade and 10 more gingersnaps. Simmer 2 to 3
hours or until very tender. ln a small skillet, brown 1 cup of flour. Stir constantly and
use it to thicken gravy. Serve with red cabbage and Kartoffle Klosse.
Carol Huck I
you may choose to make this entirely on top of the stove, on low heat, following I
PERFECT POT ROAST
Select rump roast or nice cut of bottom round beef. Preheat oven to 350' or
browning.
3 to 5 lb. meat (depending on your 3 to 4 carrots, peeled and cut into I
family's needs) chunks
2 to 3 large onions Vs c. white vinegar
2 to 3 cloves garlic 8 to 12 oz. can V-8 juice
3 to 4 celery stalks I
Heat Dutch oven or heavy roasting pan. Trim fat off meat and melt in heated
pan or if meat is very lean, add a little olive or other cooking oil to pan, then sear r
meat carefully on all sides to brown well. Remove meat.
t
42
I monl wlth onough wolor to covor moal at lea6t fr way in pan. Attor meat has cookod
'l
I approxlmnlely to 1t/r hours, add whole, peeled potiatoes to liquid. Cook for 1 to 2
hourn longor. Tolal cooking time: Cook slowly 3 to 3'/z hours until meat is tender.
a Hernove meat and vegetables, thicken gravy with flour. Strain and serve for a
I dolrpious old-fashioned pot roast dinner. Serve the carrots as your vegetable. You
may want to increase the number of carrots you prepare. Dorothea E. furier
I JANET'S SAUERBRATEN
dto o lb. beef rump 2 to 3 Tbsp. brown sugar
I " 't'i t a.'wlne vinegar 1 medium onion, sliced into
t . Ygc. water quarters
'l'-l,l' frqmall or 2 large bay leaves 12 to 14 ginger snaps
,., $/
{ n*n Brown meat on all sides, using medium heat, in a cooking pot sprayed with
I Fam. When fully browned, turn heat down to low. Add all of the preceding ingredients,
- except the ginger snaps. Cover the pot and cook at low heat, 1Vz hours for each
pound. Pot should be kept covered and not opened, until cooking time is over. (lt you
ll have a trivet, the meat can be placed on that inside the closed pot.)
t Now, remove the meat from the pot and set it aside. Start to make the gravy
in the pot on medium heat. Add the ginger snaps and % flour, diluted with water.
{ Continue to cook on low flame, until boiling. lf you want thinner gravy, add 1lz cup
and lz cup flour, mixed with water. rhe "aroma" will guide you to
I ;rffi,T,i [:iJ."t
Also, add 1 or 2 tablespoons of "Kitchen Bouquet" to the desired color, me-
- ronser untir vou are satisried with the aroma'
I :i'i#,:li1'I3''.'#l;,i#in:'n?"1$]"
Serve the Sauerbraten with noodles, potato balls, or dumplings; also serve
with red cabbage and applesauce. Enioy and Bon Appetit!!
I Janet Kueper
I LENQUADO CON SOI-OR DE NUECEO. FILLET OF SOLE IN NUT
SAUCE
1 clove garlic
Ya c. almonds 2 lb. sole or flounder fillet
Vz c. filberts
I lil"";:';fff"1*#'", % tsp. salt
-
Fresh ground pepper
Place almonds, filberts, bread, parsley, and gadic in blender until all is blended
f and crumbs are formed. Place fillets in large skillet; cover with water and poach fish,
I covered, 8 minutes or until almost cooked. Drain and place in baking dish, reserve
water. Add water, a tablespoon at a time, to nut and bread mixture. Form a light sauce
(1 cup); season sauce with salt and pepper to taste. Pour sauce over fish and heat
f in a preheated 350" oven for 8 minutes until fish is cooked and sauce is bubbling.
I Servb with Portuguese Potatoes. Serves 4. Joyce Hansult
I
I 43
t
Notes
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I
J
broado,
Qol 1o
I
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t
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t BREADS, ROLLS
I Buy relrigerator biscuits and follow directions on package, except for the fol-
INTERESTING BISCUITS
I lowing added "interest" into your 9 inch pan. Pour about 2 tablespoons of olive oil.
Add to that some chopped parsley or oregano (or both), some finely chopped fresh
garlic, and some grated Parmesan cheese. Bake as directed and smile!!
n McKenna
I (Old-fashioned Challah bread)
HOMEMADE BREAD
t 1 pkg. dry yeast, dissolved fz tsp. sugar
Put all in one large bowl:
% c. warm water (from faucet)
I 2Iz c. tlour % stick margarine (butter or oil may
Mix sugar with dry yeast and water and let stand 5 minutes.
I 1 egg be substituted as you prefer),
melt to soften
Yz tsp. salt
1z c. vv?rm water (for richer bread,
use warmed milk)
I 3 Tbsp. sugar (more or less to taste;
if you prefer sweeter bread, add
more sugar, if not, you may
prefer to decrease)
Mix all well with wooden spoon in large bowl. You may want to add more flour
Il or shortening, to make the dough pliable. Knead dough by hand. Let rise in covered,
greased bowl until double. Bread can be formed as soon as risen and then let rise
I again before baking.
Easy shaping: Flatten dough with hands onto counter top or board. Roll into
long lengths; make twisted braid. Set in greased pan; let rise and bake 20 minutes
in a 350" oven. Makes one good size loaf; I double the recipe for 3 loaves.
I cinnamon, and sugar, etc. and then roll and butter as I go along. Bake for extra rich,
This basic recipe can also be used to make rolls.
I add more sugar to turn dough into a cake and then add fillings of nuts, fruits,
! homemade yeast cakes.
For the holidays or company, I will use a 5 pound bag of flour, a cup of sugar,
a pound of margarine, a cup of milk, and 3 packages of dry yeast, which I set aside
in a small bowl to ferment before adding to the flour-milk-margarine mixture. I knead
it at least 10 minutes, although I can also use a dough hook or processor.
F have never tried it, I recommend it as excellent therapy. lt is a very rewarding experi-
There is a lot of satisfaction in bread making and kneading the dough. lf you
I ence to make homemade bread. Dorothea E. furier
T 45
IRISH SODA BREAD
4 c. rlftcd llour 3 Tbrp. clnway lrrdr (opilonrlf
t/a G. Sugar 2 c. ralrlnr
5 tsp. baklng powder 1 pt. sour cneam
1 tsp. baklng soda 3 eggs
Sift 4 cups tlour, lz cup sugar, 5 teaspoons baking powder, and 1 tono;nxlrr
baking soda; add 3 tablespoons caraway seeds (optional), 2 cups raisins, 1 plnl aout
cream, and 3 eggs. Mix all and knead. Bake at 350' in greased and lloured pan lor
t hour and 15 minutes. Leave in oven (turned off) 15 minutes more. I use 2 cake panl
and it does not take quite as long'
Anastasra Marttn
IRISH SODA BREAD
(So delicious, don't wait for St. Pat's Day)
4 c. all-purpose flour 1% c. buttermilk
% c. granulated sugar 1 egg
3 tsp. baking powder 1 c. raisins
1 tsp. salt 2 Tbsp. caraway seeds (optlonal)
1 tsp. baking soda Melted butter
1z c. butter, cut in chunks Granulated sugar
ln a large bowl, combine first 5 ingredients by tossing lightly with a fork. Add
butter and mix with a fork or pastry blender until fine crumbs form. Mix buttermilk
and egg together. Gradually add to flour mixture, stirring until soft dough forms. Stlr
in raisins and caraway seeds. Turn on afloured board and knead lightly about 10
minutes, or until smooth. Shape into ball. Place on a greased cookie sheet or into an
8 inch cake pan. Flatten slightly and cut a cross on top of loaf, using a sharp knife.
Brush with butter and sprinkle with sugar. Bake in 350" oven for 50 to 60 minutes, or
until brown. Remove from pan and cool on wire rack.
Marilyn Streib
IRISH SODA BREAD
4 c. flour, sifted 1 tsp. salt
% box seedless raisins % c. shortening
1 tsp. baking soda lys c. milk, buttermilk, or sour mllk
3 tsp. baking porder 2 eggs
% c. sugar
Mix dry ingredients in large bowl. Add liquids; mix and put into large fry pan
(greased). An iron fry pan is perfect. lf this is not available, any large cake pan. Pre-
heat oven to 375" and bake 50 minutes to an hour. Add caraway seeds to dough
while mixing for added flavor. Shake on powdered sugar or drizzle lemon glaze on
top before serving.
Pat Kefer
46
I 4lb. drled ltallan sausago (% hot
ITALIAN EASTER SAUSAGE BREAD
(Reclpe ln famlly slnce 1800's)
1o packets yeast (dlssolve lnwarm
I 3 lb. contalner Ricotta cheese (room r/a c. sugar
and Vz sweet), dlced
ttrater wlth 2 Tbsp. sugar)
temperature)
3 Tbsp. salt
17a lb. Provolone cheese, diced
3/a
I 5 lb. flour lb. lard, melted and cooled
1t/u lb. Mozzarella cheese, diced
(purchase 1 lb. and reserve %
lb. for coating pans)
1Yr doz. eggs, beaten (room
temperature)
I in a large pot filled with warm water (about 5 minutes). Skin will then peel off easily.
Before you start to mix the dough, remove skin from sausage by placing them
I Dice sausage, Provolone cheese, and Mozzarella cheese. (Set aside.)
ln a medium bowl, dissolve yeast in warm water and 2 tablespoons sugar (set
aside and let rise). Putflour, sugar, and salt in a large heavy pot. Add beaten eggs,
a little at a time, mixing well. Add cooled lard and yeast at the end and knead well.
(lf too wet, add a little flour; if too dry add a little warm water.) Let rise until doubled.
l over surface. Sprinkle sausage, Provolone, and Mozzarella evenly. Roll up into a log
ye inch (pie shape); spread Ricotta
Flour large area and roll dough out to about
I shape; cut off sections and form a loaf. Place in greased baking dishes and let rise
about t hour. Bake at 350' for t hour. This recipe whould make approximately 10
loaves. Enjoy!!
GailTompkins
I
t Basic Bread: ITALIAN SAUSAGE-PEPPER BREAD
1 Tbsp. salt
t 2 c. lukewarm water 5 to 6 c. bread flour
2 pkg. active-dry yeast
1 to 2 Tbsp. white shortening
1 Tbsp. honey
Filling:
I % lb. ltalian sausage, crumbled 4 oz. chopped sweet peppers
2 cloves garlic, finely chopped
% c. grated Romano cheese
1 large onion, finely chopped
'l Tbsp. chopped parsley % tsp. oregano
I parsley, cheese, and oregano. Stir in mix.
Brown sausage; discard rendered liquid. Brown onion and garlic. Add peppers,
ln a large bowl, put water and yeast; stir. Add honey; let rest 10 minutes. Add
t 5 cups of flour, stirring till it forms ball. Turn out on board dusted with reserved cup
of flour. Knead dough until pliable, then place in greased bowl, turning to grease all
surfaces. Allow to rise in warm place till doubled.
t inch thickness. Fill middle of each strip with sausage mix. Fold dough back over filling
Punch down; knead a bit and divide into 3 sections. Flatten or roll dough to %
T 1855-92 47
and soal onds. Placo seam sldo down on cooklo aheot, Sllt top every 2 lnchea, t-ct
rost, covered, till alrnost doubled, Bake at 400" for 25 mlnutoc tlll golclon brown,
r,H,s,
MATZOH KUGEL (PASSOVER)
1 c. minced onion % tsp. pepper
1 c. finely diced celery 2 tsp. paprika
6 Tbsp. chicken fat or vegetable 2 eggs, slightly beaten
shortening 1 (10lz oz.) can condensed clear
6 matzoh, broken into small pieces chicken soup
1 tsp, salt 1% c. hot water
Saute onion and celery in fat until tender. Add broken maEoh. ln a large bowl,
combine remaining ingredients. Add maEoh mixture. Pour into well greased hot 17e
quart baking dish. Bake at 350" for 30 minutes tillfirm. Serves 8.
lda Goldstein
MONKEY BREAD
2 pkg. dry yeast 3 eggs plus 2 yolks
1 c. granulated sugar 6 to 7 c. all-purpose flour (more lf
% urarm urater (1 O0 " F. to 1 1 5'F.) needed)
2% sticks softened butter (unsalted) 3A c. brown sugar
1% Tbsp. salt 1 tsp. cinnamon
1 c. warm milk 1a c. currants (must be presoaked)
Combine yeast, warm water, and 1 tablespoon sugar in small bowl or measur-
ing cup and allow to proof by bubbling up about 5 minutes. (lf it does not bubble, it
is not alive and should be discarded.)
Meanwhile, combine milk, 1 stick butter (cut into slices), and salt in a small
saucepan and warm to around 110'F. Butter does not have to melt completely. Put
rest of sugar in large mixing bowl; add yeast mixture and stir to combine. Add milk.
Stir in whole eggs and egg yolks; beat with wooden spoon to combine thoroughly.
Add flour, 1 cup at a time, stirring thoroughly after each addition. Dough will
be very sticky and hard to handle. Dump it out onto well-floured surface and begin
kneading. Add more flour as necessary to form a smooth, pliable, elastic dough after
10 minutes of kneading. Transfer dough to greased bowl. Turn to coat both sides and
allow to rise until double in bulk.
When dough is doubled, punch it down and allow to rest. Meanwhile, melt
remaining 1 1/z sticks buffer with brown sugar, cinnamon, and currants in small
saucepan.
Grease a 10 inch tube pan. Tear off small (walnut size to golf ball size balls)
of dough; turn them in butter and sugar mixture and drop into greased tube pan.
Continue until dough is used up. Cover pan with foil and allow dough to rise again
to within an inch or so of top. Bake in preheated oven at 375'F. for about 60 minutes.
Mary Radacovski
48
I 3 c. llour PUMPKIN BREAD
tsp. baklng poarder
r/a
I 2 c. augar 2 c. mashed pumpkln or 1 (16 oz.)
can
2 tsp. baking soda
2/g
c. salad oil
1 tsp. ground cloves
3 eggs or egg substitute
1 tsp. clnnamon
% c. chopped walnuts
1 tsp. salt
I with first 7 ingredients. Add remaining ingredients and mix until blended. Pour into
Preheat oven to 350'. Grease 2 (9x5 inch) loaf pans. With a fork, mix flour
I pans. Bake for 45 minutes to t hour. Ralph Marino
PUMPKIN NUT BREAD
l 1 c. butter or margarine, softened 1 tsp. cloves
Yz tsp. nutmeg
3 c. sugar
l 3 eggs 1 (16 oz.) can pumpkin
1 tsp. vanilla
3 c. flour
1 c. raisins
1 tsp. baking soda
1 c. chopped pecans
1 tsp. salt
l 1 tsp. cinnamon
Cream the butter and add sugar, beating well. Add eggs, one at a time, beating
well after each one"
ln a separate bowl, combine flour, baking soda, salt, cloves, cinnamon, and
l nutmeg. Add dry ingredients to creamed mixture, alternating with the pumpkin. Stir
in vaniila, raisins, and nuts. Spoon into 4 greased and floured 1 pound coffee cans.
Bake in 350" oven for t hour, or until a pick inserted in center comes out clean. Cool
I in cans for about 10 minutes. Remove from cans and cool completely on wire rack.
rR.S.
! 3A BLUEBERRY MUFFINS
1 egg, slightly beaten with fork
lzloIz c. sugar (dePending on Your
c. orange juice (or milk if
personal sweet tooth)
preferred) 212lsp. baking powder
1s c. salad oil (Puritan, safflorer, or l/c tsp. salt
T 1% c. flour (can be sifted for lighter
no-cholestercl tyPe)
T muffins)
i substitute grated apples, peaches, plums, or may also be flavored with lemon juice'
Mix liquids: Egg, orange juice or milk, and salad oil. Add to dry ingredients:
Flour, sugar, baking powder, and salt. Stir only until moistened; do not mix or beat.
Gently and carefully stir in 1 cup fresh blueberries. (Optional: Can be made plain or
I adding poppy seeds for variety, or plain vanilla for tasty muffins.) Fill muffin pans at
least 7: full. Bake in 375" oven for 20 lo 25 minutes. Oven temperatures may vary;
400" may work better for you. Test for doneness by touching gently to see if they
spring back, or tester comes out clean.
I 1 855-92 49
l"lrts ts nly tnothor'o reclpe and I doublc or trlple lt conitnnlly, Bocauac I ant
Ilctorur intolomnl, wo changod tho busic rnllk roclpo altd stibotllutod ornrtgo lttlco lol I
u lightor mullin than whon uslng a non"dairy rnilk product.
Dorollma E, hrlor
I
HONEY BRAN MUFFINS
1 c. all-purpose flour 1 egg or egg substltute
1 Tbsp. baking powder % c. vegetable oll I
% tsp. salt % c. honey
212 c. bran flakes % c. raislns or chopped walnutr
1 c. milk (optional)
Preheat oven to 400". Combine cereal and milk in bowl. Let stand about 3 I
minutes. Mix flour, baking powder, and salt. Stir cereal and stir in egg, oil, and honey.
Add to flour mixture and mix just enough to moisten flour. Fill greased muffin pans
3A full. Bake at 400" for 25 minutes or until golden brown.
Ralph Marlno I
OATMEAL MUFFINS
Preheat oven to 350". Place paper muffin liners into 12 to 18 muffin pan. (l I
use three 6 inch muffin pans, which can be used in the toaster oven when reducing
the recipe for muffins.)
1 c. oatmeal (quick or 5 minute, not 1 c. flour I
instant variety) % c. firmly packed brurn sugar
1 c. buttermilk, milk, or orange iuice 2 tsp. baking powder
1 large egg, beaten slightly (or use 1 tsp. baking soda I
egg substitute) % tsp. salt (can be eliminated for
Yz c. Puritan oil or 1z c. stick low sodium diets)
margarine, melted
Optional: Before baking you may add one (1) grated apple, any type of jam or I
jelly (1/a cup), or any seasonal fruit, such as blueberries, peaches, etc.
Combine oats, flour, salt, sugar, and brown sugar. Stir eggs, milk or juice, and
oil (liquids and melted shortening). Add fruit or jam last. For lighter muffins, do not I
overmix. Spoon into muffin cups (l use 1/s cup stainless steel measure). Bake 18 to
20 minutes; touch to see if muffins spring back, or use toothpick to test for doneness.
These are delicious' moist' and healthy'
Dorothea E. Forier I
RAISIN.APPLE BRAN MUFFINS
(Low cholesterol) I
r/z
2 c. bran tsp. baking soda
1% c. skim milk % c. margarine, melted
1 c. all-purpose flour 1A c. Egg Beaters I
Ya c. light brown sugar % c. seedless raisins
2 tsp. baking powder % c. chopped apples
I
Mix bran and milk and let stand for about 5 minutes. Blend flour, sugar, baking
powder, and baking soda; set aside. Mix margarine and Egg Beaters into the bran
I
50
mlxturr. Stlr ln llour nrixture unlll blended, Stlr ln the ralslnr and apploe, Spoon tho
bttlor lnto twolvo (2'lr inch) mullln cupr. Bake at 400' lor 18 to 20 minutos. Sorvo
warm
Dot Luckas
PARMESAN POPOVERS
4 cgg! (room temperature) Vo c. grated Parmesan cheese
1 c. mllk th tsp. salt
2h c. flour
Heat oven to 450'. Preheat greased mulfin pan. Beat eggs; stir in milk. Add
flour, cheese, and salt. Beat until all are well blended. Pour into muffin pan. Bake at
450' for 15 minutes. Reduce temperature to 350' and continue baking 10 to 15 min-
utes, or until golden. Makes 't2 to 15 large popovers.
Agnes Darnaud
51
Notes
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52
DoddorLs
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I DESSERTS
I % c. augar ANISE COOKIES
Yz tsp. salt
I rtlck butter
% tsp. vanilla
1 Tbsp. crushed anise seeds
I 3 eggs Beat butter and sugar until blended. Beat in eggs. Sift flour, baking powder,
3 Tbsp. orange rind
3 c. flour ,
3 tsp. bakln0 powder
1 c. chopped almonds
I and salt together. Stir into butter.
Add remaining ingredients and mix well. Divide dough into 3 parts and shape
into 3loaves (1Vz inches wide). Place on cookie sheet; flatten top a little. Place in
I 350" oven for 20 minutes. When done, remove and cut into 3/e Jeanette Buttafuoco
inch slices. Lay flat
on cookie sheet. Shut oven off and put back in oven for 15 minutes.
I 1 (1112 oz.) pkg. (2 c.) milk Yz c. raisins
CHOCOLATE ALMOND BARK
chocolate morsels
% c. chopped, toasted almonds,
l shortening. Stir until morsels are melted and mixture is smooth. Remove from heat;
1 Tbsp. vegetable shortening
divided
Combine over hot (not boiling) water, milk chocolate morsels, and vegetable
t the pan.) Sprinkle remaining almonds on top. Chill until ready to serve (about 30
stir in raisins andlq cup almonds. Spread into waxed paper lined 13x9 inch baking
pan. (Make waxed paper long enough so that the candy can be easily lifted out of
minutes). Before serving, break into bite-size pieces.
I FAVORITE BROWNIES Mary Radacovski
I 5 Tbsp. unsweetened cocoa powder 1 tsp. vanilla
% c. butter or margarine
?h
c. flour
3A
1/z
tsp. baking porvder
c. sugar
% tsp. salt
I 2 eggs Place butter and cocoa in 8 inch round baking dish. Microwave on HIGH power
2 Tbsp. milk
% c. chopped raralnuts
l 1 lo llz minutes, until butter is melted. Add sugar; stir to mix well. Add remaining
ingredients; mix well. Spread batter evenly in dish. Microwave on HIGH power for 5
to 6 minutes. Place baking dish directly on heatproof counter; let stand 10 minutes.
cut brownies into squares'
I BUTTER CRUNCH COOKIES Audrey crements
About 40 saltines Yc c. brown sugar
% lb. butter 1 (12 oz.) bag chocolate chips
T Vr lb. margarine % c. chopped nuts
i 1855-92 53
Itrrl r rxrhrr, ,,lrrrrt (r,rrlr,', ,rl'.o) wrllr ,rltrtrrrrrrln l()rl, ',llr.ry wrllr I'itnt Irn(r l,.rtl
wrllr.,,rllttrr,:,.,o llr.rl r,rrlrrrr,,rrrl,rc1.1',11;v1r11,11 (grtr.rr, r,trrl', tl rrlrr,',',,rty) Iltt', tt',1', I
itlx)ul ,1O r,irllur(,:, Oorrrtrrrro lrrrllr,r ;rrrrlnriu(l.llrr! wtllr l)r()wn',ur1,tt Iltttultl kr,t lxrtl
Ior il rrrrrtrrkr:i (:,ln lr{J(lu{)nlly) llln()vu lrorrr lrr:irt,rtrrl lx)ur ()v(fr :,,tlltttcr' l';rtrr,trl
ovcrrly. l)litr;c tfiry ill l)t(!lloirlc(l ()vcil (40O") l<lt llr ttttttttl0:;
[)our clx>t:ol;rte chips ovt;r thc lrot cookit-.s; r;J)roil(t (]v(]nly ovut lltc lop ol lltlttr I
Sprirrkle with nuts. Let cool several hours, tlrcn cut inlo 1;(luirros. Itll lrottt krtl ,ttrrl
I
store in a tin.
Joittt McKutttt;t
LAUREN AND KRISTEN'S BUTTERHORNS
4 c. flour 1 lb. soft butter I
2 egg yolks 1Vz c. sour cneam (16 oz.)
Filling:
1 tsp. cinnamon 3A c. sugar t
3/4 c. chopped walnuts
Cut butter into flour with finger tips. Add egg yolks and sour cream and mix
well. When blended, separate into 3 balls and flour each. Put in Tupperware or wrap
each roll in wax paper and refrigerate for a couple of hours. Mix ingredients for filling +
and put in separate bowl. After dough is chilled, roll in a 1/c inch thick circle. Sprinkle
25 to 30 minutes or until brown. Sprinkle with confectioners sugar just before serving. I
% of filling over dough (3 rolls). Using rolling pin, gently roll filling into dough. Cut
into narrow wedges and roll from outer edges to form a Butterhorn. Bake at 375" for
Grandma Madelyn
CATS TONGUES i
% lb. butter 1/z tsp. baking powder
1 c. sugar fc tsp. salt I
2 eggs 1 tsp. vanilla
3A c. flour
Preheat oven to 375". Grease 2 to 3 baking dishes with bufter and sprinkle I
with flour. Beat butter, gradually adding sugar. Add the eggs, one at a time, followed
by the vanilla and lastly the flour sifted with baking powder and salt.
Blend and then place mixture in a decorating tube with a 1lz inch diameter
round spout and make 2 inch strips on the baking sheets, leaving Yz inch between I
each. Bake for approximately 5 minutes or until edges are golden. Remove immedi-
I
ately and allow to cool until hardened. Makes 100.
Raul ftrnandez
softened (can use light cheese) I
QUICK AND EASY NUTTY CHEESE BARS
1 Duncan Hines butter recipe 1 c. brown sugar, packed
golden cake mix 2 (8 oz.) pkg. cream cheese,
3A c. butter or margarine, melted
1% c. chopped pecans or walnuts,
divided % c. and 3i+ c. I
I
54
I llour baklng pan. 3/q
Usc a 9x13 lnch roctangular baklng pan, Preheat ovon to 350'F. Grease and
t nroltod butter or margarine, and llc cup chopped pecans. Press mixture evenly into
cup
Base: Stir logether in a medium bowl until well mixed dry cake mix,
bottom ol prepared pan.
Topping: Stir together in a medium bowl with a spoon until well mixed 1 cup
I over the bhsg in the pan. Sprinkle with % cup chopped pecans. Bake for 25 to 30
packed brown sugar and 2 packages softened cream cheese. Spread topping evenly
minutes, or until edges are browned and cheese topping is set. Cool completely be-
lore cutting into bars. Makes 24 bars.
t Store in refrigerator in an airtight container. Georgianna Hinsch
CHOCOLATE CHIP COOKIES
T 1z tsp. baking soda 2 tsp. vanilla
lih c. all-purpose flour
3 Tbsp. honey
I Y2 c. corn oil margarine (room % c. granulated sugar
% tsp. salt
1 egg
1% c. semi-sweet chocolate morsels
temperature)
% c. packed dark brotarn sugar
ln a small bowl, combine flour, baking soda, and salt and set aside. ln the large
T bowl of electric mixer, combine margarine, sugar, brown suga4 vanilla, and honey;
beat until creamy. Beat in egg. Add flour mixture and beat until well mixed. Stir in
chocolate chips.
Drop by rounded teaspoon onto an ungreased cookie sheet. Bake in 400"
T oven for 6 to 7 minutes. Makes 50 cookies.
For a soft moist cookie, bake no more than 5 to 6 minutes. Cookies continue
to cook after they are removed from the oven and even though they appear to be raq
T they will be chewy. Jean Dragone
T CHRISTMAS DAY TREAT
t 1 qt. milk Vanilla or sherry to taste (far drops)
2 c. chopped pecans
6 eggs, separated
'l
medium pkg. vanilla wafers
6 Tbsp. sugar
1/z pt. whipping cream, whipped
T 3 env. gelatin
Ys c. water
I to egg yolks. Stir slowly into milk and cook until custard has thickened. Soak gelatin
Heat milk slowly. Beat egg whites separately. Add 6 heaping tablespoons sugar
in cold water and stir into milk and eggs. Cool slightly, then stir in whipped whites.
Flavor.
ln a large oblong dish, pour a cup of the pudding, then a layer of pecans,
t followed by wafers. Continue layering until all ingredients are used. Place in refrigera-
I
tor. Serve with whipped cream. Yield: 12.
T 55
Good all year round lor aftornoon galhorlngs and lato ovenlng snacka, loo.
Fran Kulttt I
KOURABIEDES - GREEK COOKIES
2% c. slfted flour % tsp. almond extract
Yz c. slfted powdered sugar 1 egg yolk I
th tb. sweet butter Extra powdered sugar
Yz c. flnely chopped nuts Paper cupcake contalnerg
Vz tsp. vanilla extract I
hands until dough forms a small ball. Shape dough into walnut-size balls and place I
Soften butter at room temperature, then whip with electric beater until buttor
is white and fluffy. Add suga4 egg yolk, vanilla, and almond e)dracts. Mix well. Add
flour and beat until dough is easy to handle. Add nuts and knead a few minutes with
on an ungreased cookie sheet. Bake at 350" for 15 to 20 minutes, until golden brown.
when cooked, place balls on wax paper with a spatula. sprinkle with powdered sugar. I
Piace each ball in a paper cupcake container and cover with more powdered sular.
Makes about 4 dozen cookies.
Chris Grigat
LOUKOUMADES . GREEK HONEY BALLS I
2 pkg. yeast % c. melted butter
t/2 c. water 3 to 4 c. sifted flour I
I c. warm water Cooking oil
% c. sugar Honey
I tsp. salt Cinnamon
2 eggs, beaten I
soften yeast in warm water. Pour warm milk into a large bowl. Add sugar and
Cover and let rise in a warm place until almost doubled. Pour 3 to 4 inches of I
salt; stir in yeast and beaten eggs. Add melted butter and beat well. Add sift;d flour,
beating continuously untilthe batter is smooth and thick.
cooking oil into a deep saucepan and heat until very hot. stir the batter well and,
using a tablespoon, drop balls of batter into the hot oil and cook until the batter puffs
and is golden brown on all sides. Remove and drain on paper. place Loukoumades
on a platter in layers, sprinkling each layer lavishly with warm honey, diluted in a little I
water and cinnamon. Serve at once. Makes approximately 3 dozen.
Helen Zane
T
FORGET ME COOKIES
2 egg whites 1 (6 oz.) pkg. chocolate chips I
% c. sugar
I
Heat oven to 375" for 20 minutes. Beat egg whites until stiff. While beating,
slowly add sugar, then stir in the chocolate chips. Drop by teaspoon onto a cookie tin
that has been lined with aluminum foil.
g
Put in oven; immediately turn oven off. Leave in overnight or hours. Do not
open door before. Yields about 48 cookies. Store in a tin. I
Ethel Tudda
I
s6
LAcE cooKtEs
rA lb. rwcet butter, melted 2 Tbsp. mllk
Ya c. tugar
2 Tbsp. flour
1 c. almonds, ground, or a mixture
of almonds, walnuts, and
plstachlos
Mix all lngredients together with fork. Grease and flour several cookie sheets.
Drop lz teaspoon of batter 11/z inches apart. Bake in 350' oven for 5 to 8 minutes till
golden. Cool on wire rack. Yield: 45 cookies.
Rose Chiappetta
MERINGUES - "OVERNIGHT COOKIES''
2 egg whites 1 c. chopped walnuts
fz C. sugar % tsp. vanilla
1 c. chocolate or bufterscotch chips Dash of salt
Add vanilla and dash of salt to egg whites, beating until stiff. Gradually add
sugar while beating the egg whites. At the "end of beating," fold in the chips and
nuis by hand. Drop the mixture in small teaspoons on a greased cookie sheet. Place
in a pieheated 350" oven (oven must be heated to 350'). Close oven door; turn off
heat. Let the Meringues stand in the closed oven a couple of hours or overnight.
Enioy and happy cooking!
Janet Kueper
MOLASSES SUGAR COOKIES
3A c. shortening 2 c. all-purpose flour
1 c. sugar 1/z tsp. cloves
% c. molasses % tsp. ginger
1 egg 1 tsp. clnnamon
2 tsp. baking soda 1/z tsp. salt
Melt shortening in a 3 to 4 quart pot over low heat. Remove from heat and
cool. Add sugar, molasses, and egg; beat well. Sift together dry ingredients and add
to first mixture.
Mix well and chill till firm. Form into 1 inch balls, roll in granulated sugar, and
place on greased sheet 1% inches apart. Press with sugar-bottomed glass. Bake at
375' for 8 to 10 minutes. Remove and cool.
fR.S.
NANAS OATMEAL COOKIES
1 c. soft butter 1 tsp. salt
1 c. sugar 1 tsp. baking soda
1 c. brown sugar 3 c. old-f;ashioned oatmeal
2 beaten eggs 1 c. pecan nuts
1 tsp. vanilla 1 c. raisins
1Ya c. flour
57
:r::r [ts:ili![tr",, u#li'?di[$',,;ll:lilii^x :rifi:i{#* I
to cool.
are lons-remembered bv sraterul children'::H
n'."", Jrliiir:il?:f: I
*r-*
OMELET, EX CATHEDRA
2 Tbsp. butter 2 Tbsp. flour I
2 eggs, separated 2 Tbsp. sugar
% c-. mitr Pinch of salt
Melt butter in heavyfrying pan with coveri using lowheal. Separate eggs; com- I I
bine egg yolks, milk, flour, sugar, and salt. Beat thoroughly. Clean beater thoroughly
;{'i",f,"11!ryi,?i?iL":f.',",i:;:1"!:ft{iib",l'"ttlT;n"'llff:Ii{?r1qi-"!il
stick to finger tip placed gently on its surface. Sprinkle lightly with confectioners I I
sugar. Savor and enjoy!
Recipe originated by Pauline at the Rectory of St. Boniface Church, El-
*onr, Ii ", I
Barban Rottkamp
RASPBERRY LtNzER rARrS I
212 c. tlour % c. sifted porardered sugar
[i:8,!{'l'powder i"'"?]f;,["5" erves I
1 c. soft butter
2 tsp. vanilla Powdered sugar
#iii,?Ll"J;liill'f,;fili"l3l'f:',",1;::?:1ill] I
"."","r1h1o1"",',:il'#:3,.ffi".'l;llf
thick. Cut out with any size round cookie cutter. Use a small cookie cutter to cut holes
in hatf of cookies. Bake at 350" for 15 minutes.
When cool, spread some jam on holeless cookies. Place cookies with holes I
on top. Sprinkle with sugar. Put a dab of jam on hole.
Pat Telfer
RUGEI.AH COOKIES
-- I
1 lb. margarine, softened 1% c. chopped toasted almonds or ,1
?:i*r""#s;";. ;"Hlliir I
1 Tbsp. cinnamon I Tbsp. butter, melted
5 Tbsp. sugar
Beat together margarine, sour cream, and flour until well combined. Form the I I
dough into a blll; wrap iriwax paper and refrigerate overnight. Preheat oven to 350'.
Grease 2 cookie sheets. ln a small bowl, combine the cinnamon, sugar, nuts, and
raisins.
I
I
58
I ploce at a tlmo to lorm a circle about 6 inches in diameter and about Vr lnch thick.
Dlvldc the dough lnto 6 cqual pleces, On a llghtly lloured board, roll out 1
Brush each circle wlth melted butter and sprinkle with the sugar-nut-raisln mixture.
I Cul oach circle into 8 pie pieces.
Shape wedges and roll up starting with wide outer edge. Pinch closed and
place on greased cookie sheet. Bake for 30 minutes until cookies are slightly
t browned. Makes about 4 dozen. Jean Dragone
BUNUELES DE VIENTO
I 1 c. water (Spanish Dessert)
1 c. flour
1r lb. butter
4 eggs
I Vz lemon peel l1h c. water
Sauce:
I Vz C. Sugar
Heat water and butter; bring to a boil in the same pot. Add flour; mix. Add one
egg at a time, mixing well, as you add each egg. ln a separate saucepan, boil lemon
peel and sugar. Let cool. When ready to deep fry Bunueles drop in oil teaspoon size;
I fry until puffed and golden. When serving, pour lemon-sugar sauce over top. Makes
a very tastY dessert'
aur ftrnandez
"
I Yz lb. butter WALKING STICKS
2!z c. tlour
t 1 c. conbctioners sugar 1 tsp. salt
% tsp. red coloring
1 egg
1 tsp. vanilla
Preheat oven to 375". Beat butter until creamy and gradually add sugar. Add
t beaten egg with vanilla, followed by flour sifted with salt. Knead until combined well.
Divide mixture into two and add red color to 1 part. Take small amounts of each
mixture and form into 6 inch long finger thickness. Twist one around the other to form
a spiral. Place on a baking sheet and double over end to form a handle of a walking
t stick' Bake 10 minutes' Rau! ftrnandez
t 8 oz. cocenut flakes AMBROSIA
2 cans mixed chunky fruit, drained
2 pt. sour cream
2 large cans pineapple, drained
I 2 cans mandarin oranges, drained 6 c. (1 bag) miniature marshmallors
Mix all ingredients together and refrigerate several hours or overnight. (Much
better made the day before.)
This recipe must be credited to my dear old friend Millie Richards, who worked
I in the test kitchen at Bloomingdale's, Garden City, and who always shared.
Emily Green
t 59
l
APRICOT MOLD I
4 pkg. aprlcot Jcll-O 1 pt. .our crcam
1 c. hot water 12 oz. glngcr alc
36 oz. aprlcot noctar
Mix Jell-O with heated nectar until dissolved. Stir in sour cream and ginger t
ale. Pour into chilled 12 cup (3 quart) mold. Refrigerate until firm.
Note: % of the recipe fits standard Tupperware mold. I
Makes a simple summertime or anytime dessert.
Emily Green
I
ATTRACTIVE DIET DESSERT
2 c. fresh strawberries Ye c. sugar
1 egg white I
Beat at high speed with electric mixer for % hour. This will whip up a huge
bowl of pink, fluffy with the smooth texture of mousse. Very tasty and low in calories.
I
Tamara Winter
APPLE BREAD PUDDING WITH CARAMEL SAUCE
Pudding: I
Butter or margarine ls c. sugar
5 slices bread 1 tsp. vanilla
2 eggs % tsp. salt
1% c. half & half % tsp. ground cinnamon t
1% c. applesauce
Caramel sauce:
?s c. brown sugar lz c. halt & half t
% c. light corn syrup 2 Tbsp. but'ter
Heat oven to 350". Butter bread slices lightly on one side. Slice each piece in
half and fit half the bread in an ungreased baking dish, 8x8x2 inch. Beat eggs in I
medium bowl.
Add all remaining ingredients. Pour half of the mixture into the baking dish.
Add remaining bread slices, buttered side up, and the rest of the egg mixture. Bake, I
uncovered, for 50 to 60 minutes until knife inserted 1 inch from edge comes out clean.
Serve warm or cold with Caramel Sauce.
Emily Green I
Caramel Sauce: Heat all ingredients to boiling over medium heat, stirring con-
stantly. Serve hot or cold.
t
EASY BREAD PUDDING
1 qt. milk 1 tsp. vanilla
3 eggs 6 to 7 slices raisin bread, cubed
% c. sugar Cinnamon (on top) I
I
60
Put cubod bread ln baklng dlsh, Add rest ol lngrodlcnta on top. Bakc at 375"
untll Bllghtly brownod and knlle comos out cloan when insorted ln the mlddle, approx'
lmately-4o to 45 mlnutes. Watch to see how lt is browning.
Madelyn Clark
NEW ORLEANS BREAD PUDDING
1 (10 oz.) loaf stale French bread, 2 Tbsp. vanilla
crumbled (or 6 to 8 c. anY tYPe 1 c. raisins
bread) 1 c. cocoanut
4 c. milk 1 c. chopped pecans
2 c, sugar 1 Tbsp. cinnamon
8 Tbsp. butter, melted 1 Tbsp. nutmeg
3 eggs
1. Gombine all ingredients; mixture should be moist, not soupy.
2. Pour into 9x12 inch baking dish.
3. Place into non-preheated oven. Bake at 350' about 1 hour and 15 minutes
until top is golden brown. Serve warm with Whiskey Sauce.
Whiskey Sauce:
1 stick butter 2 egg yolks
1% c. powdered sugar % c. bourbon (to taste)
Cream butter and sugar over medium heat until all butter is absorbed. Remove
from heat and blend in egg yolks. Pour in bourbon gradually; stir constantly. Serve
warm over warm pudding.
Lee Re
NOODLE PUDDING
Use 1 package broad noodles (Penn Dutch). Boil in salted water (use a big pot
and stir so noodlesion't stick together). Drain water. Takezls stick of margarine and
melt in a separate pot. Throw that into the noodles. Beat up 2 or 3 eggs, one at a
time. Mix that into the noodles.
Add:
fz c. sugar 2 or 3 Tbsp. sour cream
6 oz. cottage cheese Vanilla
2/g c. raisins A little cinnamon
Salt to taste
Mix all ingredients in the large pot that the noodles are cooked in. Place in a
greased casserole dish and place in oven at 400" for 3A hour or t hour.
Eleanor Lichtenstein
NOODLE PUDDING
?o c. sugar 4 eggs
I oz. cream cheese 1 tsp. vanilla
2 Tbsp. margarine 1 tsP. cinnamon
1 pt. sour cneam 1 large can Peaches, sliced
1 lb. cottage cheese 8 oz. medium or broad noodles
51
'1855'9?
Cream chesges, Eour cream, oggr, and rugar. Add lh€ noodl€t lhat w6ro I
cooked lor 10 mlnutes. Add mslled margarlne to mlxturo, Four lnto grouood baklng I
pan,9r/z x 12 inch. Arrange the sliced poachos ln a llne. Sprinklo wlth clnnamon and
sugar (about 1 tablespoon sugar and Yz teaspoon cinnamon). Baks at 350" lor 1 lrortr,
I
Shlrlery Bctkor
HOT FRUIT COMPOTE
Vz lb. butter 1 medium can pears I
1 c. brcwn sugar 1 medium can pineapple
1 tsp. curry powder 1 can mandarin oranges
1 medium can peaches I
Melt butter; add sugar and curry powder. Stir over medium heat until sugar is
melted. Drain fruit and cut into chunk size pieces. Add to preceding mixture and serve
warm. Can be made in advance and reheated. Serves 6 to 8, but doubles and triples
for large groups. A real crowd pleaser! I
This is marvelous served at a buffet with ham or chicken.
I
Emily Green
JELLO DELIGHT
2 small boxes orange jello 1 small can mandarin oranges, I
1 small can crushed pineapple, drained
drained 1 small container Cool Whip
I
Prepare jello as directed on box. Pour into mixing bowl and chill in refrigerator
overnight. Next day, mix jello with electric or hand mixer until broken up.
Add crushed pineapple and most of Cool Whip, reserving some for decoration.
Mix well; put into serving bowl and decorate with mandarin orange slices and leftover
Cool Whip. Refrigerate until serving. Serves 1O. Easy, delicious, and most refreshing I
dessert!
Sara furlson
I
LEMON MARSHMALI.OW DESSERT
1 env. unflavored gelatin % c. lemon juice
% c. cold water 1 c. marshmallow fluff I
3 egg yolks, slightly beaten 3 egg whites
% c. sugar % c. sugar
% tsp. salt Whipped cream
% tsp. grated lemon peel Chopped nuts I
Soften gelatin in water. ln saucepan, put egg yolks, suga4 salt, lemon peel,
and juice. Cook over low heat, stirring constantly until thick. Remove from heat and
add gelatin. Stir until dissolved and add marshmallow fluff. Cool. Beat egg whites I
until soft peaks. Gradually add yc cup sugar. Beat until stiff. Fold two mixtures to-
gether and pour into 8x8x2 inch pan and chill. Spread whipped cream on top and
sprinkle with chopped nuts. (Best made day before serving.)
Helen Eilers I
I
62
I I lrrgr pkg. llmc lrllo LIME JELIO MOLD
% c. choppcd nutr
I ?r c, bolllng watcr Va c. celery, chopped
Y2 c, mayonnalse
I c. avaporated mllk
I oz. can cruched plneapple
1 Tbsp. lemon lulce
I c, cottago cheese
I Allorru to thick9n slightly, but not too firm. Add balance of ingredients and place in
Dissolve jello in boiling water. Let cool slightly. Add milk; place in refrigerator.
mold or bowl until firm'
Jean Dragone
I RICE PUDDING
I 1 qt. milk Yz c. sugar
8 oz. evaporated milk
Plnch of salt
1 tsp. vanilla
1/z
c. rice
Cinnamon
I 2 eggs Scald 1 quart milk with a pinch of milk. Add Vz cup rice and cover. Reduce heat
to low; stir occasionally till milk is almost absorbed and rice is tender (approximately 1
t hour). Beat 2 eggs with % cup sugar. Add 8 ounces evaporated milk and 1 teaspoon
vanilla; beat with wire whisk. Add to rice and raise heat to medium. Stir constantly
till mixture thickens, about 5 to I minutes. Pour into serving dish and sprinkle with
cinnamon'
I RICE PUDDING Horence Todaro
I Yz c. Carolina rice Dash of salt
1 qt. milk
% c. sugar
1 egg
1 tsp. vanilla
I Stir often. Cook one hour. ln measuring cup, put one egg, vanilla, and enough milk
Mix quart of milk, rice, suga( and salt in saucepan. Slowly cook over low heat.
to make one cup. Stir together and pour into rice mixture. Stir for a few minutes. Pour
I into bowl and sprinkle with mixture of cinnamon on top. Joanna Bamonte
RrcE PUDDTNG (NO EGGS)
T 4Yz c. milk 1 tsp. vanilla
% c. rice
% c. raisins (or less)
Cinnamon (optional)
% c. sugar
! 5 minutes, add raisins; stir. Remove from heat and add vanilla. Pour into 11lz quarl
Scald milk. Add sugar and rice; stir. Cook slowly, uncovered, for one hour over
medium-low heat. StrT ofen. (Last 15 to 20 minutes, reduce heat to low-warm.) Last
I dish. Sprinkle cinnamon on top. Chill. Barbara Weiss
63
1855.92
T
IRISH CHRISTMAS PLUM PUDDING
Vz lb. beef suet, chopPed llne 4 oz. whlakey
4 c. soft bread crumbs 2 tsp. vanllla +
3 c. flour % lb. seedless ralslns
1 tsp. salt r/z lb. golden ralslns I
3 tsp. baking powder % lb. muscat ralslns
2 c. sugar 1 c. chopped almonds
1 Tbsp. cinnamon 1/z lb. currants
1 Tbsp. allspice 312 oz. candied lemon peel J
1 tsp. nutmeg 31zoz. candied orange Peel
6 eggs, well beaten 3% oz. citrcn
2 bottles Guiness stout
ln large mixing bowl, mix all dry ingredients. Mix well so that the fruit and nuts
are well coated with flour, sugar, and spice mixture. Add eggs, stout, whiskey, and +
vanilla; mix well. Should be very moist. lf not moist enough, add some milk. Let stand
overnight. Grease and flour medium bowls or pudding steamer if available. Fill bowls I
with batter to about one inch from top of bowl. Cover with foil and tie securely with
twine. Steam on racks in boiling water for three hours. The pudding should be pre-
pared about 3 weeks ahead. Store in cool place. t
To serve, reheat in bowls. Turn out on serving dish. Pour some whiskey over
pudding and set aflame. Serve with whipped cream or hard sauce.
Ursula Trainor
T
CHOCOLATE MOUSSE
8 oz. German's sweet chocolate 2 c. heavy cream t
6 large eggs, separated 6 Tbsp. sugar
3 Tbsp. uater 1 c. heavy cneam, sweetened
% c. sweet liqueur (Grand Marnier) Grated chocolate
Cut the chocolate into 1z inch pieces and place in a saucepan over hot, almost t
boiling water and melt. Put the egg yolks in a heavy saucepan and add the water.
Place the pan over very low heat, while beating vigorously with a whisk. When the
yolks start to thicken, add the liqueur, beating constantly. Cook until the mixture
achieves the consistency of a Hollandaise. Remove{rom heat. Add the melted choco- I
late and fold in. Scrape the sauce into a large bowl. Beat the cream cheese until stiff,
adding 2 tablespoons of sugar. Fold into the chocolate mixture. Beat the egg whites
until soft peaks form; beat in the remaining sugar and continue beating, until stiff. t
Fold into the mousse. Spoon the mousse into a crystal bowl and chill. When ready
to serve, garnish with whipped cream and grated chocolate. Serves 12.
Ursula Trainor
I
ANNIE'S NEVER FOIL CHEESE CAKE
Crust:
2 c. graham cracker crumbs 2 Tbsp. sugar I
3 Tbsp. melted butter or margarine
Blend and press with spoon into 9Yz or 10 inch spring form greased pan, cov-
T
ering sides and bottom.
64
T
rF-'l!F--
I t lb. Rlootlr or rmrll curd cottegc Vr c. Gorh ltarch
Fllllng:
ohaaro 2 Tbrp. lcmon lulcc
2 (t or.) pkg. aoft croam cheere 1 tcp. vanllla
- % c. melted butter or margarlne
I l'#d.:ll,T"y bcaren 1 pt. sour cneam
ln a large bowl, sieve cottage cheese till fine or run till smooth in food proces-
a rcr, Add cream,cheese and beat at high speed till creamy.
I While beating, blend in sugar, then 1 egg at a time. At low speed, add vanilla,
cornstarch, sour cream, lemon juice, and melted butter. Beat until smooth and pour
lnto greased pan. Bake in center of 325' oven for about t hour 10 minutes, or until
- edges (about 1Yz inches in) are brotarn and firm when pressed. Turn off heat and let
I
t cako set in oven for 2 hours (important). Chill, then remove side of pan. May be
frozen. Fruited filling, sour cream, or preserves may be added to top before serving.
I rR.s.
I Crust: CHEESE CAKE
17e c. graham cracker crumbs 3 Tbsp. melted butter
I Filling:
3 Tbsp. sugar
2 (8 oz.l cneam cheese, softened 3 eggs
I 1 c. sugar 1 pt. sour cream (8 oz.)
1 Tbsp. vanilla
Bake crust for 10 minutes in greased break away cake pan. Beat cream cheese
I cake in oven for t hour (unopened oven). Chill with any topping (cherry, pineapple,
until fluffy; gradually add sugar, vanilla, eggs, and sour cream. Make sure all ingredi-
ents are blended well. Bake in 375' oven for 20 minutes. Turn oven off and leave
I etc.). Jean Dragone
CHEESE CAKE
f1 box Zwieback Yr c. melted butter
For crust:
1 c. granulated sugar
| (at room 1 c. granulated sugar
'*,,.':::T:;"""" 1 Tbsp. all-purpose flour
temperature)
1 Tbsp. cornstarch
I l3l#,'#lsolrcneam 1 Tbsp. vanilla
Roll Zwieback into crumbs; combine with sugar and melted butter. Heavily
.r butter sides and bottom of a 9 inch spring pan. Pack crumbs in, reserving 1 cup for
I the top.
I
I 65
t
Urlng mlxer, blend croam cheeao rnd rour crcam. Add rgg yolkt, rugrr, flour,
cornstarch, and vanllla, Beat egg whltes ln a separate bowl unlll stlff; lold lnto croanr
cheese mixture.
Pour into spring pan; sprinkle top with remaining crumbs and bake in a 350"
oven for t hour and 5 minutes. Turn oven off. Do not open ovsn lor 3 hours. Cake I
must cook slowly. Makes 12 servings. Enjoy!!
Terry Kumerle
I
CHEESE CAKE
llb. creamed cottage cheese 3 Tbsp. cornstarch I
1 lb. cream cheese % c. melted butter
4 eggs 1 pt. sour cream
lYz c. sugar 1 tsp. lemon juice
Mix cottage cheese and cream cheese. Add sugar and eggs; mix until smooth. I
3 Tbsp. flour 1 tsp. vanilla
Add lemon juice and vanilla. Add flour and cornstarch. Add melted butter and sour
cream. Grease sides of 8x12 inch pan. Bake at 325" for llz hours. Turn off oven and t
let cake stand in oven for 2 hours.
Tamara Winter
t
CHEESE CAKE "EASY''
For Crust: I
1% c. graham cracker crumbs lfz Tbsp. sugar
% lb. butter, melted
For Filling: I
3 (8 oz.) pkg. cream cheese (at 4 eggs, beaten
room temperature) % c. sour cneam
1 c. sugar 1 tsp. vanilla I
For Topping:
For Crust: Mix together crumbs, butter, and sugar. Spread in boftom of 9 inch t
1 c. sour cneam 1 tsp. vanilla
Yz c. sugar
t
spring form pan. Bake in preheated 350' oven for 10 minutes. Cool 10 minutes"
For Filling: Beat together cream cheese, sugar, eggs, sour cream, and vanilla.
Beat for 15 minutes. Pour into spring form pan and bake in preheated 350" oven for
30 minutes. Let stand in oven 30 minutes with door closed. Remove from oven; let
stand 30 minutes longer. t
For Topping: After cake is cooled, prepare Topping. Mix together sour cream,
sugar, and vanilla. Beat until mixed. Spread on top of cake. Bake in preheated 450'
t
oven for 5 minutes. Refrigerate for 8 hours.
Eleanor McCarthy
I
66
IFF-"
MARBLE CHEESECAKE
| . (, cr.rm cht.r., 4 cAgr, rllghtly bcatcn
ffi.*oo. 3 egg yolkr, ellghtly bcatan
% c. heavy croam
I i'llJ':lln?ilr?h, 6 oz. seml-sweet chocolatg, melted
% c. mllk
Beat cream cheese until smooth. Add sugar, vanilla, and lemon flavoring. Mix
wcll. Add eggQ and egg yolks slowly, blending well. Mix in cream. Remove'l% cups
- ol the cheese mixture and stir into melted chocolate. Stir in milk-
I
Pour half of remaining cheese mixture into a 9 inch spring form pan (or 9 inch
round, 2'la inches high cake pan) which has been lightly buttered and floured. Add
-
I haffi oi chocolate mixlure by spoonfuls and swirl with i spoon. Repeat with remaining
I cheese mixtures. Put pan of cheesecake in a pan of hot water and bake at 400" for
40 to 45 minutes until set. Cool, then chill. Keep refrigerated.
I Mary Avitabile
MINI CHEESECAKES
I t2 vanttta warers 2 eggs (room temperature)
1 tsp. vanilla
2 (8 oz.) softened cream cheese
I 12 c. sugar
Line cupcake tin with cupcake liners. Place one vanilla wafer in each liner. Mix
I cream cheese, vanilla, and sugar on medium speed until well blended. Add eggs;
mix well. Pour over wafers, filling % full. Bake 25 minutes at 325". Let stand and cool.
Top with pie filling - cherry, pineapple, blueberry, or be creative!
Anges Darnaud
I PINEAPPLE CHEESECAKE PIE
I Use 1 pie shell"
Filling:
I 1 (9 oz.) can crushed pineapPle % tsp. salt
2 unbeaten eggs
(undrained)
% c. milk
Y3 c. sugar
% tsp. vanilla
1 tsp. cornstarch
I 8 oz. softened cream cheese 1/2 c. chopped nuts
Ye c. sugar
Line 9 inch pie pan with pie shell. Combine 1 cup crushed pineapple (un-
t drained), Vz cup sugar, and 1 teaspoon cornstarch in saucepan (medium heat), stir-
ring constantly until thick and clear. Cool. Blend together I ounces cream cheese, 1z
cup sugar, and lz teaspoon salt. Add unbeaten eggs, one at a time, beating well after
1/e
teaspoon vanilla. Spread pineapple mixture in
each. Blend in Yz cup milk and
I pastry-lined pan. Top with cream cheese mixture. Sprinkle with chopped nuts. Bake
a1425" for 10 minutes. Bake at 350" for 20 to 25 minutes. Chill!!!
Lee Re
t r85s-92 67
RICOTTA CHEESECAKE
2 (15 oz.) contalners whole mllk 2 tsp. gratod lcmon peol i
Rlcotta 1 tsp. vanllla
Preheat oven to 325". Butter 9 inch springform pan with removable bottom, I
1 c- sugar, divided 'h c. flour
5 large eggs, separated Confectloners sugar
2lztsp. grated orange peel
ing just until each is combined. Beat in orange and lemon peels and vanilla. I
Set aside. ln large bowl, with electric mixer at medium speed, beat Ricotta untll
smooth (5 minutes). Gradually add % cup sugar, then egg yolks, one at a time, beat-
On low speed, blend in flour. Set aside. Wash and dry beaters. ln small bontl,
with electric mixer at high speed, beat egg whites until foamy. Lower speed and beat I
in % cup sugar. lncrease speed to high and continue to beat until stiff, but not dry
peaks form.
Fold into cheese mixture. Spoon into prepared pan, spreading top evenly. Bake I
t hour and 15 minutes, or until top is set when touched with finger tip. Turn off oven.
Let cake cool in oven t hour. Cool completely on wire rack; chill overnight. Sprinkle
I
with confectioners sugar just before serving. Makes 12 servings.
Barbara Weiss
tl
RECIPE FOR FRIENDSHIP
Cream together lzcup friendship with 1 cup of thoughtfulness. Add a pinch of
little things. Moisten with sudden tears and heartfelt sympathy. Bake in a good-man- I
powdered tenderness. Beat lightly in a bowl of loyalty. Add 1 cup of faith, 1 cup of
hope, and 1 cup of charity.
Be sure to add a spoonful of gaiety that sings and also the ability to laugh at
nered pan and serve repeatedly. I
Lilly Esposito (author unknown)
I
APPLE CAKE
3 c. unsifted flour 3 tsp. baking powder I
2 c. sugar % c. orange juice
1 c. Crisco oil 5 large apples
4 unbeaten eggs 2 tsp. cinnamon
Yz tsp. salt 5 Tbsp. sugar
2% tsp. vanilla I
Put flour, sugar, oil, eggs, salt, vanilla, orange juice, and baking powder in a
large bowl. Mix together and then beat with electric mixer at high speed until well
blended. Slice apples. Put cinnamon and sugar in a small bowl. Pour over apples I
and mix. Grease a springform pan and pour in some batter, then some apples and
'l
repeat, forming about 2 layers. Bake at 350" for % hours. Or, spread batter in 9x13
inch pan and cover with apple mixture and bake for 45 to 50 minutes. I
Shirley Olsen
I
68
l i c. rlllrd flour APPLE CAKE
1% c. mllk
tVr lrp, brklng powder
I t Tbrp. rugar 4 c. peeled, rllced applea
1 tep. clnnamon
fr tsp. salt
lr lb. buttcr
c. currant jelly
t/z
I ogg
I butter. Beat the eggs and milk together and add, mixing until a dough is formed.
Sift ths flour, salt, baking powder, and 3 tablespoons sugar. Work in half the
Pat into a buttered 8x12 inch pan. Arrange apples in rows. Sprinkle with cinna-
I mon and remaining sugar. Melt the remaining butter and pour over the top. Bake
at 400" for 35 minutes, or until apples are tender. Brush with melted jelly. Cut into
squares'
Tamara winter
I COVERED APPLE CAKE
I 3 c. flour Grated rind of Yz lemon
Ve tsp. baking powder
2 lb. apples, peeled, cored, and
sliced
2 sticks cold butter or margarine
t Scant Yz cup sugar % c. raisins
3 eggs or 1 egg and 1 yolk
% c. powdered sugar
1% Tbsp. warm water
2 Tbsp. milk
112 Tbsp. rum
1. Place flour, baking powder, butter, sugar, egg, milk, rum, and lemon rind, in
processor bowl. Blend until dough sticks together; then turn out on floured board and
T form to a ball. Refrigerate for 30 minutes.
2. Roll out slightly more than Yz dough to 14 inches.
3. Put in greased 10 inch springform pan, covering bottom and up sidesfor a
bit, about 2 inches. Spread with 1 tablespoon melted butter. Pour in apples and rai-
sins; sprinkle with % to % cup sugar mixed with cinnamon.
T top edge over bottom. Press edges for tight seal.
4. Roll out rest of dough for cover about 11 inches. Place over apple cake; fold
5. Place on oven rack 5 inches from bottom. Bake at 350 for 30 minutes, then
T at 325' for 20 minutes till brown.
Frost while warm with powdered sugar and warm water.
Note: % of dough can be used for an open fruit cake.
T rR.s.
I APPLE-CRUMB CAKE
Cake:
Vz stick margarine fz tsp. salt
% c. milk
% c. sugar
T 1 egg 1 tsp. vanilla
1 medium size apple, thinly sliced
1% c. sifted flour
T 172 tsp. baking powder and peeled
i r855-92 69
'
Croam ahortonlng and augar ln bonl; edd cAg rnd atlr untll nnll blcndcd, glll
llour, baklng powder, and salt: add lo mlxturo alternately wlth mllk. Beat rrvell aftor I
each addition; add vanllla. rurn into a well groased I lnch pan.
Crumbs:
Yz c. sugal 1 tsp. clnnamon I
Yz c. flour 7z stlck margarlne
Place all ingredients in bowl; work by hand, squeezing to form crumbs. l_ay
sliced apple over cake mixture; spread crumbs on top. place into preheated 35ob I
oven. Bake for 50 minutes.
Mary Lo Pinto
I
I
APPLESAUCE CAKE
% c. butter or margarine 1 c. nuts, chopped
1 c. sugar 1 c. raisins
1 egg % tsp. cinnamon
1% c. applesauce % tsp. cloves t
2 c. flour 1 tsp. vanilla
2 tsp. baking soda
Cream butter and sugar; add egg, well beaten, and the vanilla. Add the re- t
maining ingredients, mixed. Turn into a well greased loaf pan (or Bundt pan) and bake
t
in a moderate oven (350") for t hour.
Eleanor Lichtenstein
t
APPLE CRISP
This is an easy microwave recipe and ideal when apples are in season in late
summer or early fall. t
1 c. brcwn sugar % c. chopped u,alnuts (optional)
% tsp. cinnamon, mixed well into % tsp. salt (optional)
sugar 4 c. sliced apples, dri:zled with
1 c. flour fresh lemon juice (l often
1 c. oatmeal substitute orange iuice if I have I
3A c. margarine or salad oil (Puritan) no lemons on hand)
I
Place apple slices in flat microwave pan (8x8 inch or Bx12 inch). Mix all dry
ingredients. Sprinkle the dry mixture on top of the apples. Bake in microwave on
HIGH for 15 to 20 minutes.
Best served warm with ice cream, Cool Whip, or frozen yogurt.
You can make the cake richer, by doubling the dry recipe and also sprinkling I
I
it into the bottom of the greased baking pan. You can also bake it in regular oven-,
but it has a tendency to dry out if overcooked that way.
Dorothea E. furier
t
70
I C rpplrr SWEDISH APPLE PIE
I c. llour
Ve c. nutr
t Tbrp. clnnamon
I t/r c. mcltod olco Vanllla
t Tbrp. rugrr
1 egg
1 c. rugar
Grease a 9 or 10 inch dish; place in 6 apples, thinly sliced^ sprinkle 1 table-
I apoon cinnarfion and 1 tablespoon sugar combined over apples.
ln a bowl, mix: % cup melted oleo, 1 cup sugar, 1 cupflour, lzcup nuts, vanilla,
I and 1 egg. Spread over apples. Bake at 350" for 40 or 45 t'nr,"ti"r, a C. Gitmore
BANANA NUT CAKE
I 3 rlpe bananas (4 if small) 1 tsp. baking soda
Less than 1 tsp. salt
I c. sugar
1 c. chopped nuts
1 egg
I 1% c. flour 40 raisins
lz bar melted butter or margarine
Mash bananas with fork in a large bowl. Stir (don't beat in other ingredients).
I Pour into buttered loaf pan at 325' for t hour. To store, wrap tightly in Saran Wrap or
vegetable bag'
Ha Gotdstein
I t/2 c. margarine BANANA CAKE
1 tsp. vanilla
1 tsp. baking porvder
1 c. sugar
I 2 eggs 1 tsp. baking soda
2 c. flour, sifted
% tsp. salt
% c. chopped walnuts
4 heaping Tbsp. sour cneam
2 ripe bananas, mashed
t and vanilla. Mix again. ln another bowl, add flour, salt, baking powder, and baking
Cream margarine, sugar, and eggs until smooth. Add sour cream, bananas,
soda; sift together. Add dry ingredients to the wet ingredients and mix well. Stir in the
walnuts. Grease 2 loaf pans (4x8 inch) and bake about t hour or until toothpick comes
out dry'
shirtey Boker
T
BLUEBERRY BUCKLE
T 4 Tbsp. butter, softened 2 tsp. baking powder
! 2 c. flour % c. milk
1/z
tsp. salt
3/4
c. Sugar
1 egg
2 c. blueberries
Topping:
fe c. sugar % tsp. cinnamon
% c. butter, softened
Itt Vs c. flour
71
r85t92
h
in a greased.gxg inch pan. For topping, comblne remainlng lngredlonts,'mixlng untll I
cream butter and.suqgr, A99
and bcat woll. slft together noxt throo tngro"
1gg
dlents and add alternately wllh mttl, fj-olt untll smooth. Fotd ti borrtoe. SproaO Oittor
crumbly. sprinkle over batter and bake at 375" for 35 to q-o mTnutes.
I
Joanna Bamonto
BLUEBERRY POPPY SEED BRUNCH CAKE
2/3 c. sugar 1% c. all-purpose flour I
% c. butter or margarine (room 2 Tbsp. poppy seeds
temperature) % tsp. baking soda
2 tsp. grated lemon peel % tsp. salt I
1 egg % c. sour cream
Filling:
2 c. fresh or frozen blueberries 2 tsp. flour I
% c. sugar % tsp. nutmeg
t
Glaze:
% c. confectioners sugar 1 to 2 tsp. milk
Preheat oven to 350". Grease and flour bottom and sides of a 9 or 10 inch
spring form pan. ln large bowl, beat ?s cup sugar and butter until light and fluffy. Add
lemon peel and egg; beat 2 minutes at medium speed. ln meditin bowl, combine I
flour, poppy seeds, baking soda, and salt; add to britter mixture alternately with sour
cJgam. spread batter over bottom and inch up side of pan, making sure batter on
I
sides is 1 inch thick.
ln medium bowl, combine all filling ingredients; spoon over batter. Bake for 45
to 50 minutes or until crust is golden brown. cool slilhfly. Remove sides of pan.
ln small bowl, combine_ powdered sugar and enough riitX untit glaze is of drizzling
-Makes
consistency. Blend until smooth. Drizzle over top of warm cake. g servings. I
DelVarlal
t
CARROT CAKE
1% c. corn oil 2 tsp. baking soda
1% c. white sugar 2 c. white flour (unbleached)
4 eggs 3 c. grated carrots (1 lb.) t
% tsp. salt 1 c. chopped nuts (uralnuts)
2 tsp. cinnamon
. . Grease Bundt pan. Sift dry ingredients. Mix oil, sugar, and eggs. Beat (with t
mixer) until creamy (about'1 or 2 minutes). Gradually add flo-ur mi>ltureli-Beat between
each addition.) Fold in carrots and nuts. Bake at 3's0. for 40 to 45 minutes.
Frosting:
% c. softened margarine 3 tsp. rum extract (optional) I
3 oz. cream cheese 2 c. powdered sugar
% tsp. vanilla or lz ol a lemon
(instead of vanilla) I
72
.l
t''F--
{ Comblno llrrt 3 and boat wlth mlxer. Add sugar and contlnue mixing. Apply to
otko whcn cotnpletaly cool'
t Ebanor Lichtenstein
I CHEESE COFFEE BRAID
I Vr c. rugar (Sinful)
Braid: '
6 Tbsp. butter or margarine
I Vr trp. ealt 7g c. water
2 pkg. actlve dry yeast
1 egg
About 3% c. flour
1 egg white
I I oz. creamed cottage cheese 1 tsp. lemon peel
Filling:
1 egg yolk
8 oz. softened cream cheese
I rh c. confectioners sugar
Braid: ln a bowl, combine sugar, salt, yeast, and 1 cup flour. ln saucepan, heat
biutter and water till very warm. With mixer at low speed, beat liquid into dry ingredi-
ents (at medium speed for 2 minutes). Beat in egg and % cup flour; beat 2 minutes.
I Stir in 1% cups flour.
On floured surface, knead dough 8 minutes, adding about % cup flour. Shape
dough into ball. Place in greased bowl, turning over to grease top. Cover and let rise
I in warm place till doubled in bulk. Punch dough down. Turn onto floured surface.
Cover and let rest 15 minutes.
Grease large cookie sheet. Roll dough to 12x15 inch rectangle. Spread filling
in 4 inch strip down center. Cut dough on sides to 1 inch strips. Place at angles across
I filling alternating sides. Place on cookie sheets, cover, and let rise till doubled. Brush
top with beaten egg white. Bake in 350' oven for 20 minutes, or till brown. Cool.
Filling: Sieve cottage cheese at low speed. Mix in cream cheese, sugar, peel,
I and egg yolk till smooth. Stir in Yz cup raisins and refrigerate. rR.s.
t COFFEE CAKE
2 c. flour
1 can prepared apple filling
1 tsp. baking soda 4 eggs
% tsp. salt 1 tsp. sugar
1 c. sugar 1 tsp. cinnamon
1 c. oil
Preheat oven to 325". Sift together flour, baking soda, and salt in smaller bowl.
Combine sugar, oil, and eggs in a larger bowl. Add flour mixture; mix well with spoon.
Spoon % batter in hot well greased 13 x 9% inch pan. Spoon pie filling over batter.
'l
Pour remaining batter evenly over apple. Combine teaspoon sugar and 1 teaspoon
cinnamon. Sprinkle on top of cake. Bake for 45 to 50 minutes.
lda Goldstein
73
LICHT COFFEE CAKE
c. corn oll margarlnc l Vr c. llour t
'/r
t/2 c. sugar 172 tep. baklng powdcr
|/z c. llquld egg substltute % c. chopped riralnutr, toagted ln
1 c. llght sour cream (1 lb. or 16 350" oven for 8 to 10 mlnuteg I
oz.) % c. sugar
1 tsp. baking soda 2 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 350'. Cream margarine and Iz cup sugar until fluffy. Add egg I
substitute. ln a separate bowl, combine sour cream and baking soda. Add to first
mixture vanilla, then add flour and baking powder and mix well. combine toasted
nuts, % cup sugar, and cinnamon. Stir half into batter, then pour batter into 9 inch t
square pan and sprinkle remaining nut mixture on top. Bake 50 minutes.
Jean Dngone
I
..AUNT
MADELINES'' CHOCOLATE CAKE
% c. butter 1% tsp. baking porder
1 c. sugar % c. milk
1 tsp. vanilla Pinch of salt .l
2 sq. melted chocolate 2 eggs
Cream butter and sugar; add egg yolks. Blend well. Add melted chocolate and
vanilla. Alternate with sifted dry ingredients; add milk, then fold in beaten egg whites. I
Bake in form pan 30 to 40 minutes in 350" oven. lce.with butter icing.
Audrey Rink
It
CRUMB CAKE
t
Use 1 package of puff pastry (2 sheets of pastry).
Crumbs:
2 c. flour 1 tsp. cinnamon
2 bars margarine 1 tsp. nutmeg
2/s c. sugar f
Place pastry puff on greased cookie sheet and cut pastry into serving portions,
then put crumbs on pastry. Bake for 20 minutes at 375". I
Crumbs: Mix with fork to form crumbs.
Florence Todaro
I
DEVIES DELIGHT
1 c. flour 2 large pkg. fnstant chocolate
1 stick butter pudding t
1 c. nuts, chopped 3 c. milk
1 c. ponrdered sugar 1 (8 oz.) CoolWhip
1 (8 oz.) pkg. cream cheese,
softened t
I
74
nutr tostther' Pack ln bottom ol pan' Bake lor 15 to 20
| ,,orhl'$56tYlli;l'?l!,1"0
t 2, Mlx powdered eugar with sottened croam chsese and add 4 ouncss Cool
Whlp 9proad on crust.
t 3. Mlx chocolato pudding and milk; sproad for second layor.
4. Sproad rsmainder of CoolWhip lor top layer. Add chocola,i;;!;'i:::[:i;
|
GRAHAM CRACKER CAKE
I vr c. buttcr % tsp. salt
I c. rugar 2 tsp. baking powder
1 c. chopped walnuts
I i;itr,{:::::
2 doz, graham crackers, crushed
I Crackers sifted with 1A teaspoon salt and baking powder. Add nuts. Fold in beaten
llnc
Cream butter and sugar. Add beaten egg yolks and 1 cup milk; add graham
I egg whites. Bake in 8 inch cake tins in 350" oven about 30 to 40 minutes.
Audrey M. Rink
GREEN GRAPE PIh
I' 0"8,1ff1il;::flP*ocrust fli c. sugar
2 Tbsp. flour (not leve!)
regular pie crust 1 c. water
I large bunch seedless green Few drops lemon
-
irapes SPrinkle of salt
I
r Wash grapes; drain. Mix other ingredients (except grapes) in saucepan. Cook
until mixture thickens. Add drained grapes; cook until grapes are tender. Remove
t from heat; cool. Put in baked shell. Decorate with whipped cream around outer edges
I so that gapes are visible in center. Mittie Hansen
I CHOCOLATE ECLAIRS
1 box (1 lb.) graham crackers 1 (8 oz.) pkg. cream cheese,
softened
| : :*ii,t"1,1J;"r*li*'"n 1 (8 oz.) container non-dairy
whipped topping
I 2 (1 oz.) sq. unsweetened chocolate 2 Tbsp. corn syrup
Frosting:
2 Tbsp. softened butter or
112 c. sifted confiectioners sugar
margarine 3 Tbsp. milk
t Line a buttert3x9 inch baking pan with one layer graham crackers. Beat pud-
I ding with milk and cream cheese until stiff. Fold in whipped topping. Pour Vz of mix-
ture over crackers. Place another layer of graham crackers on top; spread remaining
puddinq mixture over crackers. Top with another layer of graham crackers. Drizzle or
- spoon irosting over top. Chill several hours. Makes about 16 servings.
I
t 75
Froallng: ln top ol double bollor ovcr hot water, molt unrwectencd chocolate,
Bsat ln softenod buttor, corn syrup, and mllk. silr ln allted conlecllonorc sugar,
Marge Hlldenbrand
IMPOSSIBLE PIE
4 eggs % tsp. baklng po,vder
% c. margarine 2 c. milk
1 c. white sugar 1 c. coconut
lz c. tlour 1 tsp. vanilla
% tsp. salt
Place all ingredients in blender at one time and blend until mixed together.
Pour into a buttered 10 inch pie pan. Bake in a 350" oven for one hour. when done,
crust will be on the bottom, custard in the middle, and coconut on top - right where
they belong.
Joan Smlth
IRISH TEA CAKE
2% c. flour, sifted 1 c. butter
4 eggs 1 c. raisins
% tsp. salt 1 c. sugar I
1 tsp. vanilla % tsp. almond extract
Grease and flour loaf pan. Preheat oven to 325'. ln a bowl, cream butter and
eggs untilfluffy. Add eggs, one at a time, beating well after each addition. Add flavor- I
ings. Gradually beat in sifted flour and salt. Stir in raisins. Bake at 325" for t hour or
until tester comes out clean.
I
Ursula Trainor
FROZEN CHOCOLATE MOUSSE CAKE
1 tsp. butter 3 Tbsp. water I
1 Tbsp. sifted confectioners sugar 4 eggs, separated
1 (3 oz.) pkg. ladyfingers % c. sugar
1 (6 oz.) pkS. (1 c.) semi-sweet 1 c. heavy cneam, whipped
chocolate morsels t
Butter sides and bottom of 8 inch spring:form pan. Sprinkle with confectioners
sugar; swirl pan to coat evenly. separate ladyfingers. Line sides of springform pan
with ladyfingers, rounded sides against pan. crumble remaining ladyfingers; piess I
into bottom of pan. Combine over hot (not boiling) water, semi-sweet 6noCotate mor-
sels, and water. Stir until morsels are melted and mixture is smooth.
Transfer to large bowl. Add egg yolks, 1 at a time, beating well after each
addition. set aside. ln fz quart bowl, beat egg whites until soft peaks form. Gradually ,l
add sugar; beat until stiff peaks form. Fold egg whites and whipped cream into choc-
olate mixture. Pour into ladyfinger-lined pan. Freeze until firm (about 4 hours). Gar-
nish.
rf
Mary Radacovski
I
76
NUT ROLL
Dough:
l/r c. buttrr 2 caker or pkg. yeast
I c. rcaldcd mllk 4 eggs, beaten
I Tbrp. mlt 1/z c. raislns
% c, rugar 6 c. flour
Filling:
2 lb. ground walnuts Pinch of salt
6 rgg whltee 2 tsp. vanilla
Vr c. sugar
Put sugar and salt in large bowl or pan. Add scalded milk and butter mixture.
Add eggs, then yeast mixture and finally flour and raisins. Mix well with wooden
spoon. Let rise 2Vz hours. Punch down and divide in half. Roll thin to the size of a
cookie sheet. Spread filling and roll up. Top with egg yolk and a little milk mixture
to shine crust. Bake at 350" for 30 to 35 minutes. Place seam on underside when
baking.
ht Kefer
ONE, TWO, THREE, FOUR CAKE
1 c. butter 3 tsp. baking powder
2 c. sugar 1 c. milk
3 c. flour 1 tsp. vanilla
4 eEgs, separated % tsp. salt
Cream butter, eggs, and sugar; add all rest of ingredients. Last, beat egg
whites and gradually fold under. Bake one hour at 350'. Use an angel food pan.
Eleanor McCarthy
ORANGE KISS-ME CAKE
1 large omnge (navel) 1 c. sugar
1 c. seedless raisins 1/z c. butter or margarine
% c. walnuts, chopped % c. milk
2 c. flour 2 eggs (unbeaten)
1 tsp. soda 1/c c. milk
1 tsp. satt
Orange Nut Topping:
Y3 c. orange iuice 1 tsp. cinnamon
fs c. sugar % c. chopped nuts
1 . Grind orange pulp and rind, raisins, and walnuts in food processor.
2. Sift together flour', soda, salt, and sugar.
3. Add lz cup butter and % cup milk to sifted ingredients. Beat 2 minutes.
4. Add 2 unbeaten eggs and % cup milk. Beat 2 minutes.
5. Fold in orange-raisin mixture.
6. Pour into greased 'l2x&x2 inch or 13x9x2 inch pan.
7. Bake at 350' for 40 to 50 minutes.
77
8. Drlp orango luica ovcr warm clke. Sprlnklc |/r cup augar, I toarpoon clnne.
mon, and y. cup chopped nuts ovor cake. Lee Fo I
I
SO.EASY PEACH COBBLER
6 or 7 peaches, peeled and sliced 1% sticks sweet butter I
(or 1 bag frozen peaches) 1% c. self-rising flour (cake flour)
134 c. sugar 1% c. milk
I
Mix peaches and sugar in bowl. set aside. Place butter in 5 quart deep-dish
baking pan and melt in oven. Remove from oven. Mix together flour and milk; pour
batter over melted butter. Do not stir Place sugared peaches on top of batter. Bake
I
in 350' oven for about t hour. Batter will rise to top and be brown and crisp. serve
warm or cold. Makes 8 servings; doubles nicely. Great served warm with ice cream.
Emily Green
I
APRICOT BRANDY POUND CAKE
1 c. butter or margarine, softened 1 tsp. vanilla
3 c. sugar 1 c. sour cneam I
6 eggs % c. apricot brandy
% tsp. almond extract 3 c. flour
1 tsp. orange extract % tsp. baking soda
% tsp. lemon extract % tsp. salt I
Cream together butter and sugar until light and f[ffy. Add eggs, 1 at a time;
beat well after each. Stir in extracts. Mix together sour cream and brandy. Set aside.
sift together flour, baking soda, and salt. Add dry ingredients, alternately with sour I
cream and brandy, to creamed mixture, beginning and ending with dry ingredients.
Pour into a greased and floured 10 inch tube pan. Bake at 325" for 75 to g0 minutes.
cool in pan on rack. Remove from pan and store. Best after 24 hours. serve plain or
with fruit. I
Audrey Rink
I
POUND CAKE
2/s c. butter % tsp. baking powder
1% c. sugar % tsp. salt t
2 eggs 7g c. milk
2 c. flour 1 tsp. vanilla
cream butter and sugar. Add eggs, 1 at a time. Beat until smooth. sift flour, t
baking powder, and salt. Stir in dry ingredients, alternating with milk and vanilla. Do
t
not overmix. Pour into greased 9x5x3 inch pan or tube pan. Bake at 32s' oven for
1 Yz hours.
Jean Dragone
I
78
.'';F'_
I u' rma'tube pan ,", r".|"o"1:or:,:l;,,"'tube pan)
I rggr lh trp. vanllla
1| i1::: ;,:l?' 1 tcp' bakrns powder
I Vr c. mrltrd margtrlne (or butter lf
pnlbrtrd)
I Mlx well by hand (or mixer if you prefer). Pour into greased and sugared (not
I floured) pan. Bake at 350' for 25 minutes. Serve sliced with fruit and cream or serve
Plain,
'
- Quick and easy fresh homemade dessert cake.
I Dorothea E. turier
I orL PAsTRY
With summer here, you may want to make this quick and easy no-cholesterol
ole crust recioe.
I i c. ttour zTbsp. cold water, sprinkled over
1r c. Purltan (safflorer or vegetable
- oll) flour-oil mlxture
I Mix well, using spoon, or just your hands. Shape into pie pan or chill, roll, and
I llatten before placing into pan if you prefer an even, rolled crust. For an open fuced
pie, you need only the bottom crust.
I Hint: With some fruit pies, I bake the bottom crust 10 minutes before filling so
I the pie crust will not be soggy.
Tbp (fill pie shell) with your favorite berries or apple mixture. For blueberries, I
{ use one box of berries, one lemon, andlz cup sugar.
I Note: I use fresh lemons and very little sugar in my fruit pies, but taste is a
personal choice for sweetness desired.
'l
I For thickening: I use Minute tapioca. This works better than corn starch or
I flour and is especiaiiy effective when pie is cooled.
Dorothea E. furiar
I YEL'ow wrrH P.PPY
'AKE
'EEDS
1 pks. Duncan Hines yellow cake th c. cream sherry
-ir
I ., ,, f:i pkg. instant vanira 'li ii.1T,it":,i,11"
pudding mix 4 large eggs
-r % c. Wesson oil
I Prepare 10 inch tube pan by greasing well and lining the bottom with wax
paper. Mix all ingredients together until well blended. Pour into pan. Bake at 350" for
t hour. Serves about 12.
Kay ciosek
I
,Bssez rs
I
I
RUMCAKE
Cako:
1 c. chopped walnuts or pecans Vz c. water
1 pkg. yellow cake mlx % c. oll I
1 pkg. vanllla lnstant puddlng % c. dark rum
4 oggg
Glaze: t
% c. butter 1 c. sugar
% c. water (less 2 Tbsp.) Iz c. dark rum (plus 2 Tbsp.)
Preheat oven to 350'. Grease and flour 10 inch tube pan. Sprinkle nuts over I
bottom of pan. Mix all ingredients together. Beat 2 minutes (medium speed). Pour
batter over nuts. Bake t hour. Cool. lnvert on serving tray.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring
in rum. Drizzle and smooth glaze evenly over top and sides slowly. Allow cake to I
absorb glaze.
I
Erna Assael
RUSSIAN NUT CAKE
Topping: I
t/. c. sugar 3 tsp. cinnamon
lr c. chopped rinalnuts
I
Cake:
1% sticks butter or margarine 21+ c. tlour
1% c. sugar 2 tsp. baking powder
3 eggs % tsp. baking soda
2 tsp. vanilla % pt. sour cream I
Prepare topping and set aside. Sift flour, baking powder, and baking soda to-
gether. Cream margarine, sugaq eggs, and vanilla. Add flour and sour cream. The
mixture is thick! Spread % the batter in the pan. Sprinkle half the topping. Spread I
remaining mixture and use the rest of the topping. Bake in 13x9x2 inch pan at 350"
for 35 to 40 minutes.
This makes a good size cake. You may freeze half and use at a later date. I
stays fresh many days'
Amanda Jensen
I
7-UP CAKE
1% c. butter 3 c. flour
3 c. sugar 2 Tbsp. lemon extract I
5 eggs 3l+ c.7-Up
Cream sugar and butter until light and fllrffy. Add eggs, one at a time, beating
I
well after each addition. Add flour. Beat in lemon e)rtract and 7-Up. Pour batter into
well greased and floured jumbo fluted mold (such as a Bundt pan). Bake 11lz to 13lt
I
80
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