POLLY'S CORNBREAD

POLLY'S CORNBREAD

• 1 cup milk
• 2 cup of meal
• 2 tbls. sugar
• 2 tsp. baking powder
• 1/2 tsp baking soda
• 2 eggs
• 1 tsp salt
• 1 cup cream style corn
• 1/2 cup oil
• jalapeno pepper or bell pepper
• 1/2 cup grated onion
• 1/2 cup grated cheese

Mix by blender all except meal and soda.  Bake at 375 degrees for 30 - 40 minutes

ANDES SHRIMP & CORN CHOWDER

ANDES SHRIMP & CORN CHOWDER (MAIN DISH)

• 1/2 cup green onion
• 1 small clove garlic, minced
• 1/8 tbls. cayenne pepper
• 1 tbls butter
• 2 cans potato soup
• 1 pkg ( 3 oz. ) cream cheese - softened
• 1 1/4 can of milk
• 2 cups of frozen, cleaned raw shrimp
• 1 can ( 8 oz. ) whole corn

In sauce pan, cook onions with garlic and butter until tender.  Add soup, cream cheese and milk.  Add shrimp and corn.  Bring to a boil.  Reduce heat and simmer until done.  Stir occasionally.  Makes 7 cups.

METHENEY"S SALAD DRESSING

METHENEY'S SALAD DRESSING

• 2 eggs
• 1 tbls. sugar
• salt and pepper
• 1/4 cup vinegar
• 1/4 cup water
• 1 tsp butter or margarine

Cook on very low heat until slightly thickened.

CORNED BEEF CASSEROLE

CORNED BEEF CASSEROLE

• 1 can ( 12 oz. ) corned beef
• 1 box ( 10 oz. ) shell or elbow macaroni, cooked and drained
• 1 medium onion, chopped
• 1 can cream of mushroom soup ( 10 1/4 oz. )
• 1/2 pound Velveeta cheese, grated
• 1 can ( 5.33 oz. ) evaporated milk
• 3/4 tsp. garlic powder
• dash black pepper
• 5 slices bread, cut in cubes
• 1 stick butter or margerine, melted

Combine corned beef, onion, mushroom soup and cheese and mix real good.  Season to taste with garlic powder and pepper.  Add cooked macaroni and mix well.  Pour can of milk over all and then mix well.  Place in large 2 - 3 qt. greased casserole dish.  top with 5 slices bread, which has been cut into cubes and tossed in the melted butter or margarine.  Bake in pre-heated oven at 375 -400 degree until bubbly.  takes about 20 minutes.

CHICKEN AND RICE

CHICKEN AND RICE

• 3-pound chicken, cut up
• paprika and salt
• 2 tbls. oil
• 1 pkg Homestyle gravy mix
• 1 cup rice
• 1 16 oz. tomatoes
• 1 cup water
• 1/2 tsp onion powder

In skillet add oil and heat, add chicken and sprinkle with paprika and salt. brown till done.  Add remaining ingredients, stirring to break up tomatoes.  Cover and simmer 40 minutes, stirring once.

HAM CASSEROLE

HAM CASSEROLE

• 1 cup macaroni (cook)
• 1 can cream of mushroom soup
• 2/3 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 tsp. celery salt
• 1 tsp. Worcestershire Sauce
• 1 1/2 cups chunk ham

Heat together soup, milk, cheddar cheese, celery salt and Worcestershire sauce.  Add ham and macaroni.  Pour into 2 qt. casserole dish and heat at 350 degrees around 45 minutes.

BAKED SPINACH CHEESE DISH

BAKED SPINACH CHEESE DISH

• 2 pkg. frozen chopped spinach
• 2 eggs
• 3 tbls. flour
• 1 pkg ( 12 oz. ) cheddar cheese
• 1 large carton cottage cheese

Thaw the spinach and remove excess water.  Beat eggs and flour together.  Grate the cheese.  Combine all ingredients; put in 2 1/2 quart casserole and bake at approximately 1 hour in 350 degree oven.  Serves 6 - 8

CHICKEN BROCCOLI DIVAN

CHICKEN BROCCOLI DIVAN

• 4 cups cooked broccoli florets
• 1 1/2 cups cubed cooked chicken
• 1 can cream of broccoli soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 2 tbls. buttered bread crumbs

In 2-qt. oblong baking dish, arrange broccoli and chicken.  Combine soup and milk; pour over broccoli and chicken.  Top with cheese and bread crumbs.  Bake at 450 degrees for 20 minutes or until hot and bubbling.  

PENNSYLVANIA DUTCH BEETS

PENNSYLVANIA DUTCH BEETS

• 1 can small whole beets 
• 1 can ( 8 oz. ) fresh orange juice, thawed
• 1 can water (use orange juice can to measure)
• 3/4 cup cider vinegar
• 1 1/4 cups brown sugar, packed tight
• 2 tbls. cornstarch
• 1 tbls. butter

Make paste of the cornstarch and one-half the can of water.  Mix the thawed orange juice, the rest of the water, vinegar and brown sugar in a saucepan and bring to a boil.  Add the cornstarch mixture, stirring gently to keep smooth.  Cook until clean and thickened, about 6 to 7 minutes.  Add the butter, then the beets and heat until the beets are thoroughly hot.  Serve at once.  This makes a delicious and attractive side dish for any meal.  

GREEN PEA SALAD

GREEN PEA SALAD

• 2 pounds frozen peas, thawed
• 1 cup ( 4 oz. ) diced cheddar cheese
• 1 cup diced celery
• 1/2 cup thinly sliced sweet pickles
• 1/2 cup diced red bell peppers or pimento
• 1/4 cup diced red onions
• 1/2 cup mayonnaise
• 1 teaspoon seasoned salt
• chopped parsley

In medium bowl, combine all ingredients.  Toss lightly to coat evenly.  Refrigerate.  Serve well chilled.  Garnish with chopped parsley.

TIP:  Cut the cheese, celery and bell peppers into pea-sized pieces to enhance the salad's appearance.

CARROT & RAISIN SALAD

CARROT & RAISIN SALAD

• 2 pounds carrots, peeled
• 1 cup plumped raisins
• 1 cup canned crushed pineapple, drained
• 1 cup mayonnaise
• 1/2 cup powdered sugar

Shred carrots using large holes of a grater.  In large bowl, combine carrots, raisins and pineapple.  In a small bowl, mix mayonnaise and powdered sugar until well-blended.  Pour over carrot mixture and toss lightly to coat evenly.  Refrigerate.  Serve well-chilled with a sprinkle of powdered sugar.

TIP:  To plump raisins and make them moist and tender, soak them in water several hours or overnight in the refrigerator.  Drain well before using.  

GLAZED CARROTS

GLAZED CARROTS

• 1 1/2 lbs. carrots peeled and cut into 1/2 inch thick slices
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 tsp. salt
• 1 tbls. chopped parsley, optional

Place the carrots in a large pan and add 1 1/2 cups of water.  Bring the carrots to a simmer.  Cook for 8-10 minutes or until tender.  Drain off excess water.  Add the butter, brown sugar and salt to the ban.  Stir to coat the carrots.  Cook for an additional 4-5 minutes, stirring occasionally until a sauce has formed.  Sprinkle with parsley if desired, then serve.  6 Servings

STEWED TOMATOES

STEWED TOMATOES

• Boiling water
• 3 large tomatoes (about 1 1/2 lb.)
• 1 bay leaf
• 1 tbls. butter or margarine
• 1 tbls. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper

Pour boiling water over tomatoes;  let stand for 1 minute.  Drain; cover with cold water.  Carefully peel skin.  Cut tomatoes into cubes;  measure 3 1/2 cups.  In medium saucepan, combine tomatoes with remaining ingredients; bring to boil.  Reduce heat, and simmer, covered, about 8 minutes, or until tomatoes are tender.  remove bay leaf. Serves 4

PEAS WITH BACON

PEAS WITH BACON

• 2 bacon slices, diced
• 1/4 tsp. salt
• 1 pkg ( 10 oz. ) frozen peas or 2 lb fresh peas, shelled

In medium skillet, over low heat, saute bacon until crisp.  Remove skillet from heat.  Add salt, peas; cook, covered and over medium heat, 10 to 15 minutes, or until peas are just tender.  3 - 4 servings.

EASY PEPPER RELISH

EASY PEPPER RELISH

• 2 cups coarsely chopped red peppers
• 2 cups coarsely chopped green peppers
• 1 small clove garlic, slivered
• 1 cup vinegar
• 1/2 cup salad oil
• 1/4 cup sugar
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried basil leaves

In a large bowl, combine red and green peppers with rest of ingredients; mix well.  Pack mixture into quart jar.  Refrigerate several hours or overnight.  Nice with cold meats and hamburgers.

CREAMED PEAS

CREAMED PEAS

• ( 10 oz. ) peas, frozen
• 1 tbls. flour
• 1 tsp. sugar
• 1 tbls. butter
• 1/2 cup milk

Prepare peas according to package.  Meanwhile melt butter in a pan over medium-low heat.  Whisk in flour and stir until well combined.  Gradually add in milk, while stirring.  Bring heat up to medium and bring to a boil.  Continue stirring and cooking for 2 minutes until thickened.  Remove from heat.  Stir in sugar, salt and pepper.  Stir in drained peas.  Serve Immediately.  Serves 3 (can be doubled for larger side)

MACARONI & CHEESE

MACARONI & CHEESE

• 1 1/2 cups elbow macaroni
• 3 tbls. butter
• 2 tbls. flour
• 1/2 tsp. salt
• 2 cups whole milk
• 3 tbls. finely chopped onion
• 1/8 tsp. white pepper
• 10 oz Velveeta cheese, cubed

Cook macaroni according to package directions and drain.  In saucepan melt butter;  then blend in flour and salt.  Cook slowly and stir with a wire whisk until the mixture is smooth.  Slowly add milk and continue to stir until thick.  Bring to a boil and cook over medium heat about one minute, stirring constantly.  Add onion, pepper and cheese and stir until melted.  Mix cheese sauce with macaroni and pour into a 2-quart casserole.  bake at 350 degrees for about 35-40 minutes, or until bubbly.  Stir before serving.  Serves 6

GRANNIE'S MAPLE SYRUP

GRANNIE'S MAPLE SYRUP

• 2 cups sugar
• 1 cup water
• 4 drops maple flavoring

Mix sugar and water.  Boil until mixture is a little thick, about 30 minutes.  Add maple flavoring;  cook until thick.

BUTTERMILK BISCUITS

BUTTERMILK BISCUITS

• 2 cups flour
• 1/4 tsp.  soda  (scant)
• 1/2 tsp. salt
• 3 tsp. baking powder
• 5 tbls. shortening
• 1 cup buttermilk

Mix dry ingredients;  work in shortening with a fork.  Add liquid quickly to make a soft dough.  Pat, roll out, and cut into biscuits.  Bake in moderately hot oven at 450 degrees for 12 to 15 minutes.  (Grease pans generously before putting biscuits in.)  Yields 12 - 15 biscuits.

CUCUMBER SALAD

CUCUMBER SALAD

• 4 cucumbers
• salt to taste
• 1 tbls. ground dill
• 1 cup sour cream
• 1 clove garlic, crushed
• 1 1/2 tsp. sugar
• Freshly ground pepper
• 2 tbls. vinegar
• 1/4 cup salad oil

Peel and cut cucumbers in thin slices.  Salt to taste and let stand 1/2 hour in refrigerator.  Drain any liquid and combine with dressing.

DRESSING

Combine dill, sour cream, crushed garlic, sugar and pepper.  Add vinegar and the oil, mixing slowly.  Pour over cucumbers and gently toss.  Serves 8

BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD

• 1 bunch fresh broccoli, finely chopped
• 1 head cauliflower, finely chopped
• 1 1/2 cups grated carrots
• 1 large tomato, finely chopped
• 1 onion, finely chopped

DRESSING

• 1 cup mayonnaise
• 2 tsp. prepared mustard
• 2 tsp. sugar
• 2 tsp. vinegar
• Dash of Worcestershire sauce
• salt and pepper to taste

Mix dressing and pour over finely chopped vegetables.  Mix well and chill thoroughly.  Serves 10-12

OVEN STEW ITALIANO

OVEN STEW ITALIANO

• 1 1/2 to 2 lbs. lean stewing beef
• 1/4 cup flour
• 2 tbls. cooking oil
• 8 carrots, sliced or diced
• 5 potatoes, pared and diced
• 1 pkg. onion soup mix
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 2 ( 6 oz. ) cans tomato paste
• 4 cups water

Coat beef with flour, toss with oil in a 3 qt casserole.  Bake uncovered at 400 degrees for 30 minutes.  Stir once.  Combine remaining ingredients, add to meat and mix well.  Cover them bake for 2 hrs. or until meat is tender.  The 2 hr. baking time is at 375 degrees.  Serves 5 or 6

CHEESE LOGS

CHEESE LOGS

• 1 lb. sharp cheddar cheese
• 8 oz. cream cheese
• 2 tlbs. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp cayenne pepper
• paprika

Grate sharp cheddar cheese with a fine grater.  place grated cheese in large mixing bowl and soften with cream cheese.  Add Worcestershire sauce, garlic powder, salt and cayenne pepper.  Mix well.  Divide into three equal parts and roll into cheese logs.  Sprinkle paprika on wax paper and roll cheese logs over paprika.  Wrap each cheese log individually in wax paper and store in refrigerator up to three weeks

VEAL PARMESAN

VEAL PARMESAN

• 2 lbs ground veal
• 1/2 flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 large egg
• 2 tbls. milk
• 3/4 cup flavored bread crumbs
• 1/4 cup grated Parmesan cheese
• 6 tbls. butter
• 6 slices American cheese
• 1 ( 10 3/4 oz. ) can condensed tomato soup
• 1/4 cup water

Divide the ground veal in 6 portions and shape into patties.  Dip patties in flour, salt and pepper mixture then in egg-milk mixture.  Now place each patty gently in crumbs and grated cheese.  Melt butter in skillet and brown the patties slightly.  Place patties in baking dish-cover with half the tomato soup.  Place one slice of cheese on each.  Add water to remaining soup and pour in baking dish.  Bake at 325 degrees for 30 minutes.

COLE SLAW

COLE SLAW

• 4 cups grated cabbage
• 1/4 tsp salt
• 4 tbls. sugar
• 2 tbls. vinegar
• 1/2 cup mayonnaise
• 1 tsp. celery seed

Prepare ingredients.  Mix together.  Chill before serving.  

PINEAPPLE SLAW

PINEAPPLE SLAW

• 3 cups shredded cabbage
• 1 cup pineapple tidbits, drained
• 1 cup apple, diced
• 1 cup miniature marshmallows
• 1/2 cup celery, chopped
• 1/2 cup mayonnaise

Combine and toss

CUSTARD PIE

CUSTARD PIE

• 4 eggs slightly beaten
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 2 1/2 cups scalded milk

Thoroughly mix eggs, sugar, salt and vanilla.  Slowly stir in hot milk.  At once pour into unbaked pie shell.  Sprinkle top with nutmeg.  Bake at 475 degrees for 5 minutes then reduce to 425 degrees and bake for 40 minutes longer. 

PINEAPPLE CHEESE PIE

PINEAPPLE CHEESE PIE

• 1 (8 oz) pkg. cream cheese
• 1/4 cup sugar
• 2 cups whipped cream
• 1 can crushed pineapple
• 9 inch crumb pie crust (graham cracker)

Whip cream cheese with sugar.  Fold in whipped cream.  Add drained pineapple.  Put in a 9 inch crumb crust and chill.  

PEACH PIE

PEACH PIE

• 1 unbaked pie shell
• 2 1/2 cups sliced peaches
• 3/4 cup sugar
• 2 eggs

Mix sliced peaches with sugar, add well beaten eggs and mix well.  Pour into crust.  Bake at 375 degrees for 40 minutes.

1-2-3 FRESH PEACH PIE

1-2-3 FRESH PEACH PIE

• 1 1/2 cups sliced fresh peaches
• 1 1/2 cups sugar
• 3 tbls. flour
• 3 eggs, whole
• 1 unbaked 9" pie shell

Stir flour and sugar together.  Add beaten eggs.  Mix together.  Pour over peaches in a bowl.  Stir until all the peach slices are covered.  Put in shell and bake at 400 degrees for 35 minutes.  This is quick, easy and luscious.

CRAZY CHOCOLATE CAKE

CRAZY CHOCOLATE CAKE

• 3 cups flour
• 2 cups sugar
• 6 tbls. cocoa
• 2 tsp. soda
• 1 tsp salt
• 3/4 cup salad oil
• 2 tbls. vinegar
• 2 tsp. vanilla
• 2 cups cold water

Put all ingredients in a bowl and mix for 4 min.  Pour into a 9 x 12 loaf pan.  Bake at 350 degrees for 30 minutes.  

CHEX MIX SNACK

CHEX MIX SNACK

• 1/2 pkg. rice chex
• 1/2 pkg. wheat chex
• 1/2 pkg. Cheerios
• 1/2 pkg. small pretzels
• 1 cup salted peanuts
• 1 cup butter
• 1 tbls. Worcestershire sauce

Mix the dry cereals, pretzles and salted peanuts in a large roaster.  Melt the butter and add the Worcestershire sauce and pour over the cereal mixture.  Cook in oven at 225 degrees f or 1 1/2 hours.

CUBE STEAK SUPPER

CUBE STEAK SUPPER

• 4 cube steaks
• 1 can cream of mushroom soup
• 1 can water
• 1 cup peas, drained
• salt and pepper to taste

In skillet, brown cube steaks on both sides, season with salt and pepper to taste.  Place browned steaks in baking dish ( 13 x 9 ).  Pour soup and water mixture over them and place in oven to bake for 25 minutes.  Remove from oven, add peas and replace in oven for 5-10 minutes till peas are cooked.  Serve while hot, using soup and pea mixture as grave over mashed potatoes.  Serves 3-4. 

WATERGATE SALAD

WATERGATE SALAD

• 8 oz box pistachio jello
• 12 oz cool whip
• 14 oz. can crushed pineapple
• 1 bag mini-marshmallows

Mix jello (dry Mix and pineapple (do not drain). Add small container of Cool Whip and marshmallows.  Chill in refrigerator 1 hour.  This is a recipe where everything is store bought, but it's a delicious rare treat.  

BIG MAC SAUCE

BIG MAC SAUCE

1 1/2 cups Miracle whip

2/3 Hellmann's mayonnaise

2 tsp. seasoned salt

1/2 cup Heinz chili sauce

1/3 cup sweet relish

Mix together and keep refrigerated.  Makes 3 cups.

BANANA BREAD

BANANA BREAD

• 2 cups sugar
• 1/2 cup butter
• 2 eggs
• 3 ripe bananas (mash before adding)
• 5 tbls. sour cream
• 3 cups flour
• 1 tsp. baking soda
• 2/3 cup chopped nuts

Mix sugar and butter;  add eggs and mix well.  Add soda, sour cream, bananas, and flour.  Mix.  Add nuts last.  Bake in Loaf Pans at 350 degrees for 45 minutes.

TRISCUIT DIP

TRISCUIT DIP

• 2 cups shredded swiss cheese
• 2 cups Hellmann's mayonnaise
• 1 cup sweet onion diced

Mix ingredients.  Bake in dish with high sides at 350 degrees for 20 minutes or until brown and bubbly on top.  Serve with Triscuits or crackers of your choice. 

SCALLOPED MUSHROOM POTATOES

SCALLOPED MUSHROOM POTATOES

• 6 med sized potatoes
• 1 can mushroom soup
• 1/2 cup milk
• 1/8 tsp. pepper

Combine mushroom soup from can, undiluted with milk and pepper.  Slice potatoes very thin and put alternate layer of potatoes and soup in buttered casserole dish.  Cover casserole dish with foil for 50 minutes at 400 degrees.  Remove cover and brown. 

BAKED CORN

BAKED CORN

• 2 1/2 cup (grated) corn
• 2 tbls. flour
• 1 tbls. sugar
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups milk
• 2 eggs (beaten)
• 2 tbls. butter
• 1/8 tsp. pepper

Place corn in 2 qt. casserole.  Mix together, flour, sugar, baking powder, salt, and to the milk with the eggs.  Pour over the corn and dot with butter.  Baking time:  1 hour or until knife inserted in the center comes out clean at 325 degrees.  Serves 4-6

STRAWBERRY PIE

STRAWBERRY PIE

• 3/4 cup sugar
• 2 tbls. cornstarch
• 1 1/2 cups water (in small pan)

• 1-3 oz. pkg strawberry jello

Requires 4 cups Strawberries, 9-inch baked pie shell, whipped cream optional.

Mix first 3 ingredients in saucepan.  Cook until mixture is thick and clear.  Remove from heat and stir in jello.  Fill a 9 inch baked pie shell with 4 cups strawberries and pour the mixture over the berries.  Chill for several hours.  Top with whipped cream just before serving.

PIE CRUST

• 1 cup flour
• 1/2 cup butter
• 3 tbls. sugar

Combine the ingredients for the crust and press into a 9 inch pie pan.  Bake at 350 degrees for 30 minutes. Cool crust before adding a filling.  

DELICIOUS MEAT LOAF

DELICIOUS MEAT LOAF

2 lbs. ground beef

1/4 cup catsup

1 tsp. mustard

2 tbls. brown sugar

1/2 cup water

1 pkg. onion soup mix

1 egg

enough bread crumbs to make firm

DIRECTIONS

Combine all ingredients and shape into a loaf.  Bake 1 hour at 350 degrees.  

In addition: 15 minutes before removing from oven spread this mixture over the top:

1 cup brown sugar

2 tsp. mustard and enough catsup to make a paste.  Continue baking

SPAGHETTI SAUCE

SPAGHETTI SAUCE

• 1 1/2 lbs. ground beef
• 3/4 cup diced celery
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 -16 oz. jar meatless spaghetti sauce
• 1 pkg spaghetti sauce mix
• 1 1/2 tsp. salt
• 1 tsp. dry Italian seasoning
• 1 tsp. oregano
• 1 bay leaf

Brown ground beef.  Add remaining ingredients.  Simmer, covered, 2-2 1/2 hrs. Serves 7-8

BARBECUE SAUCE FOR MEATS

BARBECUE SAUCE FOR MEATS

• 1 1/2 cups chopped onions
• 2 cups celery, chopped
• 1/2 cup margarine
• 2/3 cup vinegar
• 1/2 cup brown sugar
• 1 qt. tomato catsup
• 4 tbls. Worcestershire sauce
• 2 tbls. prepared mustard
• 2 cups water

Brown onions and celery in margarine. Add remaining ingredients in above order.  Simmer for 15-30 minutes.  Can be stored or canned for future use.  Yields 4 qts.

SWISS STEAK

SWISS STEAK

• 2 1/2 lb. round steak
• 1/2 tsp. salt
• 1 can condensed mushroom soup

Sprinkle salt on meat.  Spread the can of mushroom soup over the meat.  Place in oven and bake at 400-degrees for 1 - 1 1/2 hours.  Serves 4 - 6

SLOPPY JOES

SLOPPY JOES

• 1 lb. ground beef
• 1 tbls. fat, oil for cooking
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 tbls. brown sugar
• 1 tbls. prepared mustard
• 1 tbls. worcestershire sauce
• 1 tsp. salt
• 1 cup catsup

Brown beef in fat, Add all other ingredients.  Cover and simmer for 30 minutes.

FRITTERS

FRITTERS

1 1/4 cups all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 egg slightly beaten
1 cup milk
1 tsp. melted shortening
2 cups whole kernel corn
shortening or oil for frying

Combine all of the ingredients except for the corn, blending until smooth.  Fold in the corn.  In a large skillet heat the shortening or oil, and drop the batter by the tablespoon into the very hot fat.  Fry until brown on both sides. 
Serves 6

WALDORF SALAD

WALDORF SALAD

DESSERT SALADS

• 1 pkg. lemon jello
• 1 cup hot water
• 1/4 cup lemon juice
• 1/2 tsp. salt
• 1 cup chilled condensed milk
• 1/2 cup chopped celery
• 1 cup chopped apples
• 1/4 cup pecans

Dissolve jello in hot water.  Add salt and lemon juice.  Chill Jello mixture thoroughly but do not allow to set.  Gradually add chilled milk and mix well.  Fold in the apple, celery, and nuts.  Pour into individual molds and chill until set, about 2 to 3 hours.  Unmold on salad greens.  Makes six 1/2 cup servings.

BUTTERMILK CAKE

BUTTERMILK CAKE

CAKE RECIPES

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 well beaten eggs
• 1 1/4 cups buttermilk
• 2 cups cake flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 orange rind
• 1 cup nuts if desired

Cream sugar and butter.  Add beaten eggs.  Add buttermilk and sifted dry ingredients.  Add nuts and grated orange rind.  Bake in loaf pan.  Bake in oven at 350 degrees for 45 minutes

SPANISH RICE

SPANISH RICE

RICE RECIPES

• 1 lb. hamburger
• 6 tbls. uncooked rice
• 1 cup boiling water
• 2 tbls. butter
• 2 cups tomatoes
• 3 tbls. chopped onion
• 2 tbls. chopped green pepper
• salt and pepper to taste

Put uncooked rice in casserole, pour 1 cup boiling water over rice, add butter, tomatoes, hamburger, onion, green pepper and salt and pepper.  Bake for 1 hour or more at 350 degrees.  Serves 6

OLD-FASHIONED FLAPJACKS / PANCAKES

OLD-FASHIONED FLAPJACKS / PANCAKES

BREAKFAST & BRUNCH

• 3 eggs
• 1 cup sifted all-purpose flour
• 3 teaspoons baking powder
• 1/2 tsp. salt
• 2 tsp. granulated sugar
• 1 tsp. light-brown sugar
• 1/2 cup buttermilk
• 2 tbls. butter or margarine, melted

In large bowl of electric mixer at high speed, beat eggs until light and fluffy --- about 2 minutes.  Into eggs, sift flour with baking powder, salt, and granulated sugar.  Add brown sugar; beat until smooth.  Stir in buttermilk and butter just until combined; do not overbeat.  Meanwhile, slowly heat griddle or heavy skillet.  To test temperature drop a little cold water onto hot griddle;  water should roll off in drops.  Use 1/4 cup batter for each flapjack;  cook until bubbles form on surface and eddges become dry.  Turn;  cook 2 minutes longer, or until nicely browned on underside.

BLUEBERRY PANCAKES

To Old-Fashioned Flapjacks Batter, gently add 1 pkg. ( 12 oz. ) thawed frozen blueberries, drained; or 1-1/4 cups fresh blueberries.  Stir just until combined.  Be careful not to break the berries as you stir.  Cook pancakes as directed in flapjack recipe. 

BAKED NOODLES AND CHEESE CASSEROLE

BAKED NOODLE AND CHEESE CASSEROLE

CASSEROLE

• 1 tbls. butter
• 2 tbls. flour
• 1/2 tsp. salt
• 1/8 tsp pepper
• 2 cups milk
• 1 ( 8 oz ) pkg. noodles - cook as directed on pkg.
• 1 can spam diced
• 1 1/2 cups grated cheese
• 1 cup soft bread crumbs buttered
• 2 tbls chopped parsley

Melt butter, add flour, salt and pepper and mix thoroughly until light brown.  Add milk and cook until thickened, stirring constantly.  Arrange alternate layers of noodles, sauce, spam and cheese in buttered casserole and cover with buttered crumbs and parsley.  Bake for 25 minutes or until crumbs are browned in a 350 degree oven.  Serves 6 - 8

FOUR BEAN SALAD

FOUR BEAN SALAD

SALADS AND DRESSINGS

• 2 ( 16 oz. ) cans green beans
• 2 ( 16 oz. ) cans yellow beans
• 1 ( 16 oz. ) can kidney beans
• 1 ( 16 oz. ) can lima beans
• 2 cups sugar
• 1 1/2 cups tarragon vinegar
• 1/2 cup water

Bring sugar, vinegar and water to a boil.  Pour over bean mixture.  Let stand 24 hours.  This will keep refrigerated for a long period of time.  Serves 20

POTATO SOUP

POTATO SOUP

SOUPS AND STEWS

• 3 Lg. potatoes, peeled and diced
• 1 onion, coarsely chopped
• 2 tsp salt
• 1 1/2 cups water
• 2 cups milk
• 1 tsp. celery seed
• 1/4 tsp. pepper
• 3 tbls. margarine or butter
• 1 egg beaten
• 3 tbls. flour
• chopped parsley

Put potatoes, onion and salt in saucepan and add 1 1/2 cups water.  Bring to boil, cover and simmer for 15 minutes or until done.  Add milk and bring almost to boil.  Add celery seed, pepper, and margarine or butter.  Blend egg and flour and drop by 1/2 tsp. into soup and simmer 5 minutes.  Sprinkle with parsley.

FRENCH DRESSING

FRENCH DRESSING

SALADS AND DRESSINGS

• 1/2 cup sugar
• 1/4 cup vinegar
• 1/2 cup salad oil
• 1/2 cup katchup
• 1 tsp. salt
• 1 tsp. paprika

Place all ingredients in a jar and shake will.  Chill

PEAS AND SCALLIONS

PEAS AND SCALLIONS

Veggies and Sides

• 2 cans ( 8 oz. ) peas
• 1/2 cup liquid drained from peas
• 6 green scallion onions, sliced
• 2 tbls. butter or margarine
• 2 tsp. flour
• 1/2 tsp. salt
• 1 tsp sugar
• 1/8 tsp pepper
• 1/4 tsp nutmeg

Drain peas.  Reserve 1/2 cup liquid.  Saute' onions in butter or margarine for 3 minutes.  Stir flour, salt, sugar, pepper and nutmeg into onions.  Add liquid from peas.  Cook, stirring until thickened.  Add peas.  Heat.  Serves 4

POTATO SALAD DRESSING

POTATO SALAD DRESSING

• 2 tbls. flour
• 1 tsp salt
• 1/2 cup sugar
• 1 tbls. mustard
• 2 tbls. butter
• 2 eggs
• 2/3 cup vinegar
• 1/3 cup water
• 1 tbls. mayonnaise

Mix flour, salt and sugar in saucepan.  Add mustard and butter.  Beat in eggs until smooth.  Stir in vinegar and water.  Remove from heat as soon as it boils.  Stir in 1 tablespoon of mayonnaise.

PORCUPINE MEATBALLS

PORCUPINE MEAT BALLS

• 1 1/2 lbs. ground beef
• 1/2 cup uncooked regular rice
• 2/3 cup milk
• 1 medium onion, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can condensed tomato soup
• 3/4 cup water

Combine beef, rice, milk, onion, salt and pepper.  Drop rounded tabespoonful of mixture into shallow baking pan ( 13 x 9 x 2 in.) Combine soup and water.  Pour over meat.  Cover pan tightly with foil.  Bake in oven 1 hour at 350 degrees.  Serves 6 to 8

PICNIC CASSEROLE

PICNIC CASSEROLE

• 1 lb. hamburg
• 4 onions, sliced
• 2 green peppers, sliced
• 2 (8 oz.) cans tomato sauce
• 6 potatoes, boiled, sliced (save 1 cup water)
• 2 tbls. butter
• 1 salt and pepper to taste

Brown the hamburg, add onions and peppers and saute for 5 minutes. Add tomato sauce and simmer 10 minutes.  Add potato water, sliced potatoes, salt and pepper and butter.  Pour into greased casserole and bake 350 degrees oven for 1 hour.  Serves 4-6

PENNSYLVANIA DUTCH CASSEROLE

PENNSYLVANIA DUTCH CASSEROLE

• 2 cups cooked cubed beef
• 4 cooked potatoes, diced
• 1 cooked turnip, diced
• 2 cooked carrots, diced
• 1 cooked onion, sliced
• 1 can of peas, drained (8 oz.)
• 1 can of tomatoes, drained (8 oz)
• 2 tbls. flour
• 1 can meat stock
• salt and pepper to taste

Arrange beef and vegetables in layers in buttered casserole, seasoning each layer with salt, pepper and flour;  pour meat stock over top.  Bake at 350 degrees for about 20 minutes.  Serves 4

HOT GERMAN POTATO SALAD

HOT GERMAN POTATO SALAD

• 5 medium potatoes, cooked, cubed, salted
• 1/3 pound bacon
• 1/3 cup vinegar
• 3/4 cup sugar
• 4 hard boiled eggs
• 1 medium onion, sliced

Fry bacon, when crisp drain off grease, add vinegar and sugar to bacon in skillet, bring to a boil.  Pour over cubed potatoes.  Add cut up cooked eggs and onion, mix and serve, hot.

TUNA NOODLE CASSEROLE

TUNA NOODLE CASSEROLE

• 2 cups dry noodles 
• 1 (7 oz.) can tuna fish
• 1 (10 oz.) can of mushroom soup
• 1/2 cup milk
• 2 cups canned peas
• 1/4 cup bread crumbs

Cook noodles as directed on package.  Grease casserole dish.  Mix cream of mushroom soup and milk in separate bowl.  Arrange in layers in casserole, half of noodles, half of tuna, half of peas, half of mushroom soup, then remaining noodles, tuna and peas and mushroom soup.  Sprinkle bread crumbs on top.  Bake 35 minutes. Temperature 350 degrees.  Serves 8